HumbleIntelligence/food-ner-1-Million huggingface dataset:
Layer as follows into a 3-quart casserole: butter, apricots, sugar and crackers. Repeat. Layer a total of 3 times. Bake 1 hour at 300° until lightly browned and bubbly. Good side dish with ham.
Boil potatoes in water 20 to 25 minutes, or until tender. Remove from heat and add cold water until potatoes are cooled slightly. Peel and cut into 1-inch cubes. In a large nonstick skillet, saute onions and green pepper in oil until tender. Add potatoes and sprinkle with black pepper and paprika. Cook over medium heat 10 minutes, or until potatoes are browned, stirring frequently. Serve hot. Makes 5 servings.
Preheat oven to 425°. In large plastic food storage bag, combine crumbs and cheese. Shake and blend well. In another large plastic bag, combine mayonnaise and vegetables. Coat well. Add mayonnaise coated vegetables, half at a time, to crumb mixture; shake and coat well. Arrange in single layer on ungreased cookie sheet so pieces don't touch. Bake 10 minutes or until golden.
Preheat oven to 350°. Beat eggs and add milk and crumbs. Add corn, onion, seasoning and melted butter. Mix well and pour into greased 2-quart casserole dish. Bake 40 minutes.
Beat up eggs! Add sugar, Karo, pecans, and butter. Pour into pie shell; cook at 350 until firm.
Cover the bottom of a clear glass bowl with refrigerated whipped topping. Add about 1/3 of the Oreo cookie crumbs, spreading them evenly over the topping. Add the cherry pie filling. Add another layer of topping and a layer of cookie crumbs. Add one more layer of topping and the last of the cookie crumbs. Top with whole Oreos. Refrigerate 2 to 3 hours to allow flavors to harmonize and serve chilled. Yield: 8 servings.
Thoroughly mix together. Fill and wrap according to directions on won ton wrapper. Fry for 2 to 3 minutes or until browned, as desired.
Chill milk. Dissolve Jell-O in boiling water. Add lemon juice. Chill in refrigerator until it has consistency of egg whites. Blend sugar, cheese and vanilla until smooth. Whip milk until stiff. Blend cheese and sugar mixture to the Jell-O. Mix together with whipped mixture.
Combine cracker crumbs and butter; mix well. Press into bottom of pan. Set aside.
Mix the deviled ham with the onions until smooth. Spread on the toast; sprinkle with the cheese. Place under a hot broiler until cheese melts.
Cut each section of dough in 4 pieces. Roll each piece in sugar and cinnamon mixture and place in Bundt pan. Fill remaining mixture to 3/4 cup and add 1 cube butter (melted). Spoon mixture over top of biscuits. Place in 350° oven for 30 minutes. Turn over into a plate while warm.
Slice pickles; do not peel. Put 1 sprig dill or 1 tablespoon dill seed in jars first, then pickles, followed by 1 clove garlic. Cold pack to boiling. Let set 1 hour. Or boil 8 minutes and take off heat.
Heat lard in kettle. Add meat about 1 pound at a time, removing after each pound is browned. After all 4 pounds are browned, put onion and garlic in kettle and cook until soft. Return beef to kettle. Rinse cactus pieces; drain and add to beef. Add peppers, green tomatoes, tomato paste, beef stock, coriander, cumin, salt and pepper. Cover and simmer about 2 1/2 hours. Makes about 2 1/2 quarts.
Melt milk and marshmallows together on low heat. Add cream cheese. Add to mixture and melt. Cool. Then beat whipping cream and add to mixture. Add pineapple. Mix all together and put in 9 x 12 graham cracker crust.
Coarsely chop tomatoes; set aside. In large saucepot, heat oil over medium heat. Add carrots, onions and garlic. Saute for 3 to 4 minutes or until softened. Add wine, tomatoes, salt and pepper and bring to a boil over high heat. Add mussels, cover and cook 3 to 4 minutes or until they open. (Discard any that do not open.) Serve this half-soup/half-stew in bowls over angel hair or linguini. Serves 4.
Using a large clear glass bowl layer pound cake slices on bottom. Sprinkle Grand Marnier on the pound cake. Layer with fresh fruit in order listed. Layer cake and fruit until 3 inches from top of bowl. Add a layer of coconut cream pudding. Then top with whipped cream. Decorate with some fresh fruit.
Fry minute steak in pan until brown. Drain fat. Pour can of tomatoes on top of steak. Add diced onions and green peppers. Salt and pepper to taste. Simmer on low for 30 minutes.
Mix sugar and milk and bring to a boil. Let boil for 3 minutes, stirring to prevent burning. Remove from heat and add crackers, peanut butter, and vanilla. Beat until thick, pour into buttered pan and cut into squares after it sits.
Take cubed beef and brown in skillet. Slice the onion, mushrooms and bell pepper. The mushrooms and pepper should be approximate size of beef cubes. Leave onions in rings. Once the beef is cooked to desired taste, remove any extra liquid that is remaining in the skillet. Add vegetables to the top of the meat and add half a bottle of wine and cover. Simmer until the vegetables are cooked, but firm. Can be served with or without rice. Chicken can be substituted for beef and different vegetables can be used depending on individual tastes.
Mix hamburger, oatmeal, onion, pepper, milk and salt and shape into balls. Put in baking pan or dish. Mix Worcestershire sauce, vinegar, brown sugar, onion, catsup and water. Pour this mixture over meat balls. Bake at 350° for about 1 1/2 hours. These freeze good, so could be made ahead.
Beat eggs together well. Add other ingredients, one at a time. Mix well and pour into pie shell. Cook 1 hour in 325° oven.
Spray pizza pan with Pam. Spread crescent rolls evenly, blending edges together to form 1 crust. Bake at 375° for 10 to 15 minutes (until it begins to brown). Cool.
Combine all ingredients in a large bowl. Mix thoroughly and spread in an ungreased baking dish. Bake at 350° for 45 minutes or until golden brown on top. Last few minutes of baking, sprinkle cheese on top and finish baking until cheese is melted.
Heat butter or margarine in a large heavy skillet. Brown ribs, a few at a time, on all sides. Lift to large heatproof casserole. Sprinkle with lemon peel and pepper. Add pinch of thyme and bay leaves. Cover with boiling water. Stir in mustard, mixing completely. Bring to a boil again. Cover and simmer about 1 1/2 hours. Lift ribs to heated platter and keep warm. Mix 2 tablespoons flour with butter or margarine in skillet to make gravy base, blending smoothly. Add to liquid in casserole, gradually, for a smooth sauce. Bring to a boil and cook for a few minutes. Remove bay leaves. Return ribs to sauce and bring to boiling point. Serve piping hot with rice or freshly boiled potatoes. Serves 6 to 8.
Cook squash and onion together; drain. Add cheese and butter. Put in casserole bowl and top with buttered cracker crumbs. Bake until brown, about 20 minutes, at 400°.
Mix pie filling with 1/2 cup sugar. Gradually add water; stir in egg yolks. Cook over medium-high heat, stirring until mixture comes to a boil. Blend beaten egg white mixture into pudding. Pour into cooled baked pie crust. Chill several hours before serving.
Cook to a soft ball stage and add peanut butter. Do not stir. Cool to lukewarm, then beat until thickened. Pour into buttered pan. Let cool and cut into squares.
Brown beef with spices in hot oil. (Tip: Use your boiling pot; saves dishes.) Drain. Add vegetables and fill pot with water to 1 inch below top edge. (Tip: Don't boil over.) Bring to a boil, then cook on low heat for 2 1/2 to 3 hours, stirring occasionally. Serves a small army and tastes great reheated. Can be cooled and frozen for later.
Press hash browns into a greased 9-inch glass pie plate. Add egg and sour cream mixture; add broccoli. Sprinkle with cheese. Bake at 350° for 55 to 65 minutes. Let stand 5 minutes.
Mix all ingredients together. Roll into small meatballs, fry and drain. Add cooked meatballs to sauce and put in a crock-pot on low. Take to a party or gathering.
In small mixing bowl, beat cheese spread and sour cream until smooth. Add onion, parsley and salt. Fold sauce and sausage into potatoes. Turn into 1 1/2-quart casserole and bake at 350° for 40 minutes.
Mix first 3 ingredients together well. Then add other ingredients. Chill and pour over fresh Romaine lettuce.
Remove outer leaves and break cauliflower into flowerets. Wash thoroughly. Layer lettuce, cauliflower and peas in 3 quart bowl (in that order). Combine sour cream and mayonnaise, mixing well. Spread evenly over top, sealing edge of bowl. Sprinkle with remaining ingredients in the order listed. Cover bowl tightly and chill overnight. Yields 8 to 10 servings.
In a large skillet put potatoes, add just enough water to boil for about 10 minutes on medium heat. Then add corned beef, chopped in small pieces. Add tomato sauce with 1 can of water. Stir well. Add all remaining ingredients. Stir well. Then simmer about 30 minutes or until potatoes are done and it has cooked down somewhat. This also makes good open face sandwiches.
In a large pot, combine all ingredients. Bring to a slow boil. Simmer gently until tortellini are done and vegetables are tender. Delicious with garlic bread and salad!
Boil the first 4 ingredients for 1 minute. Add the remaining ingredients. Drop by teaspoonful on waxed paper to cool. (You can add things like raisins, nuts, coconut, etc.)
Take 4 to 5-inch cucumbers; put in cold water overnight. Next morning, slice lengthwise and put in jars. Add to each quart jar 1 head dill, 1 clove garlic, 1 piece celery and wedged onion. Boil sugar, vinegar, water and salt; pour hot over pickles and seal.
Drain pears and reserve juice. Arrange pears in baking dish, split side up. Combine remaining ingredients with reserved juice and spoon onto pear halves. Bake in 350° oven for 25 to 30 minutes. Baste with juice. Serves 4.
Mix cake mix and bake according to package directions. Combine undrained pineapple, Cool Whip and instant pudding mix. Let stand 5 minutes. Spread over cooled cake.
Saute the onion and margarine together. Mix them with all of the other ingredients. Top with grated cheese and bread crumbs (seasoned or plain). Bake for 30 to 40 minutes at 350°.
Take 2 c corn flakes and put in a zip lock bag. Crush them up. Coat each chicken breast with Ranch dressing, then roll in crushed corn flakes. Place coated chicken breast in a lightly greased shallow baking dish. Bake at 375 degrees for 45 minutes.
Saute the onion, green pepper and pimiento in the butter until onion is transparent. Add the tomatoes and cheese. Stir until cheese is melted. Add the well beaten eggs. Cook until creamy. Serve over toast.
Put cake in bottom of a large crystal bowl. Dissolve Jell-O in 3 cups of boiling water. When partly set, add drained fruit cocktail. Pour cocktail juice over cake. Put Jell-O mixture over cake. Place in refrigerator. When set firmly, put pudding mixture on top of Jell-O. Spread Cool Whip on top. Refrigerate.
Preheat oven to 375°. Heat cast-iron skillet. Heat butter until it sizzles. Blend flour, milk and eggs. Pour into skillet. Bake for 13 minutes. Sprinkle with powdered sugar and lemon juice. Serve hot with jam. Serves 3 to 4.
Step 1: Gently tap the hard-cracked eggs all over until the shells crack. Do not take the shells off the eggs.
Dissolve compressed yeast in lukewarm water. Combine sugar, salt, shortening and scalded milk. Cool to lukewarm by adding cold water. Blend in egg and yeast. Add flour; mix until blended. Place in bowl (cover). Let rise in warm place 45 to 50 minutes.
Cream together butter, sugar and vanilla. Add beaten eggs. Add combined dry ingredients; mix well. Stir in nuts and chocolate chips. Bake at 350° for 8 to 9 minutes.
Dissolve jello in cold water. Cook pineapple and juice, sugar and lemon juice until steaming hot. Add jello; put in refrigerator until almost set. Add cheese, Cool Whip and nuts. Refrigerate until firm.
Place squash in bowl and stir in butter, sugar, raisins and nuts. Put in 2-quart baking dish. Sprinkle with marshmallows. Bake, uncovered, in a 350° oven for 30 minutes or until heated through and marshmallows begin to brown.
Mix together. Cook covered for 4 hours at 300°. Serve over rice or noodles.
Saute onion in butter. Add remaining ingredients. Blend and shape into 1-inch balls. Place on cookie sheet and freeze. When completely frozen, place in plastic bag until ready to bake. Bake on ungreased cookie sheet at 350° for 15 minutes. Makes approximately 3 dozen.
Mix butter, 1/2 cup powdered sugar and flavorings. Mix at medium speed for 2 minutes. Turn to low and add flour and salt. Beat until smooth. Add almonds and blend. Drop by teaspoon onto ungreased cookie sheet. Shape into crescents. Bake 8 minutes at 400°. While warm, shake in bag of powdered sugar to coat.
Boil yams until tender. Peel and cube. Core apples and cut in 1/4-inch rings. Mix sugar, margarine and pecans. Let cook until thickened. Place yams and apples in layers in casserole dish, which has been buttered. Top with pecans and pour hot syrup over this. Let cook 1 hour at 350°.
Preheat oven to 350°. In large bowl, mix flour, oats, 3/4 cup sugar and margarine until crumbly. Reserve 1 1/2 cups crumb mixture. Press remainder firmly on bottom of greased 13 x 9-inch baking pan. Bake 15 minutes. Meanwhile, in small bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice. Spread evenly over prepared crust. In small bowl, combine remaining tablespoon sugar and cornstarch and stir in cranberry sauce. Spoon evenly over cheese layer. Top with reserved crumb mixture. Bake 40 minutes until golden. Cool. Chill. Store chilled and covered. Enjoy!
Combine butter and salt in skillet; heat until butter melts. Add cabbage. Cover and cook 5 to 6 minutes, stirring occasionally. Add light cream. Cook 1 to 2 minutes longer or until heated through. Serves 6 to 8.
Add raisins to boiling water. Cook until tender, about 5 minutes. Stir in mixture of sugar and flour. Cook over medium heat, stirring constantly. Boil 1 minute. Remove from heat. Pour into 9-inch deep pie crust. Cover with top crust. Cut slits in top crust. Bake until brown. Serve slightly warm.
Cook vegetables and garlic in oil until tender. Stir in sauce and oregano; simmer 15 minutes. Combine cottage cheese and Parmesan cheese. In 9 x 13-inch baking dish, layer 1/2 each of the noodles, sauce, cottage cheese and Mozzarella. Repeat layering. Cover; bake at 350° for 45 minutes. Uncover; bake 15 minutes. Let stand 15 minutes before serving.
Pour drippings in 4-cup measure or 1-quart casserole. Microwave on High (100%) for 30 to 45 seconds until bubbly. Mix together cornstarch, salt, pepper and water until smooth. Stir into drippings. Microwave on High (100%) for 4 to 6 minutes or until thickened. Stir occasionally to prevent lumps. Serve immediately over meat, potatoes or dressing.
Put vanilla wafers in bottom of cupcake tins (use paper cups). Mix cheese and sugar until smooth. Add eggs and lemon juice; beat until smooth. Pour over vanilla wafers. Bake at 350° for 20 minutes. Top with pie filling.
Melt and blend shortening and flour. Add rest of recipe and cook 15 minutes.
Mix sugar, vinegar, salt and cornstarch together. Cook until thick. Add butter and beets and cook until beets are heated through.
Saute shrimp and red pepper flakes in 2 tablespoons olive oil in large skillet until shrimp are pink. Arrange shrimp in a baking dish (10 x 6 x 2-inch). Sprinkle with crumbled Feta cheese. Add remaining olive oil to skillet. Saute garlic. Add tomatoes and cook for 1 minute. Stir in wine and the next 4 ingredients. Pour over shrimp. Bake, uncovered, for 30 minutes at 375°. Serve over pasta. Serves 2.
Brown meat. Add onion when nearly done. Drain. Add remaining ingredients except cheese. Cook, uncovered, 5 minutes, stirring frequently. Remove. Sprinkle with cheese.
Mix yeast, 1/4 cup sugar and warm water and set aside. Mix flour, eggs, butter, shortening and remaining sugar. Add yeast mixture, knead with dough hook for 5 minutes. Cover in warm place for about 1 hour or until doubled. Wrap dough around cheese for individual puffs. Let rise, spread with butter, bake until golden brown and spread with butter again.
Brown chuck, sausage, onion and pepper; drain well. Add oregano and anis. Cut Velveeta into chunks. Add and stir until melted. Spread on bread. Bake in 350° oven 10 minutes.
Layer first 5 ingredients in a 9 x 13-inch pan. Mix mayonnaise and sugar; spread over the top. Sprinkle with Cheddar cheese. Refrigerate overnight before serving.
Melt margarine in skillet. Dice onions and saute. Add ground chuck. Stir to lightly cooked. Add tomatoes, diced green pepper, salt, cheese and red pepper. Cook until cheese melts. Cook spaghetti in boiling salted water until tender. Mix sauce and spaghetti together. Lightly spray 3-quarts oblong dish. Pour mixture into dish. Bake at 350° for 1/2 hour covered with foil. Serve with tossed salad and garlic toast.
Beat sugar and shortening until well blended. Add lemon peel and lime juice. Stir well. Beat eggs. Add to sugar mixture. Combine flour, baking powder, soda and salt. Blend mixtures together. Drop on greased sheet. Bake at 350° for 10 to 12 minutes.
Bake potatoes at 400° for one hour. Cut slice from top of each. Remove potatoes. Mash potatoes while still warm. Add enough milk to make potatoes smooth. Add butter; stir in remaining ingredients.
Mix everything together (except chocolate chips) for about 3 minutes. Fold in chocolate chips. Pour into Bundt pan. Bake at 350° for 50 to 60 minutes.
Cook noodles and drain. In a 9 x 13 inch pan, mix mayonnaise, tuna, onion and salt and pepper (to taste). In a saucepan, mix soup and milk until creamy. Add cheese and cook over low heat until cheese is melted. Add noodles and soup mixture to tuna mix and mix well. Bake at 350° for 30 minutes.
Blend in a blender for 3 minutes. Pour in pie shell and bake at 350° for 1 hour. Makes 2 small pies or 1 deep dish pie.
*Zip seasoning is a medium hot combination of paprika, chili pepper, cumin, oregano, coriander, cayenne, and lemon seasonings.
Blend all ingredients and fold in broccoli. Place cracker crumbs on top. Bake at 325° for 30 or 40 minutes.
Melt 1 stick oleo in 9 x 13-inch pan. Then mix and add all of the ingredients. Bake on 350° for 30 to 40 minutes. Cut immediately!
Combine all ingredients in blender and mix until creamy. Serve with raw veggies.
Chop broccoli, tomato and onion (uncooked); drain well. Melt butter in baking pan. Mix ingredients well, adding cheese. Pour into pan over melted butter. Bake at 275° or 300° for about 40 minutes in a 9 x 9 x 2-inch pan. This bread freezes well and is good any time.
Roll Rusks fine and mix with sugar, cinnamon and melted butter. Reserve 1 cup of this	mixture for the top. Line buttered spring-form pan with remaining mixture. (Spring-form pan to have hole in center.)
Mix the first 4 ingredients together to make marinade. Put chicken pieces in the marinade and marinate at least 1/2 hour (it's best to make marinade in the morning - cover the dish and refrigerate until dinner for best flavor).
Prick potatoes with a fork. Bake in a 425° oven for forty to fifty minutes or until tender. Cut into quarters. Scoop out the insides (reserve for another use), leaving 1/2-inch thick shells. Brush both sides of potato skins with margarine.
Place roast in a 9 x 12-inch baking pan. Pour the soup and water over roast. Cover well with foil and bake at 325° for 2 or 3 hours until tender.
Mix all ingredients. Bake at 350° for 15 minutes. I always double and it's a great way to use up those bananas.
Mix the first 9 ingredients; form into meatballs. Put on cookie sheet. Mix the remainder of the ingredients; dip the meatballs into it. Place back on cookie sheet. Bake at 300° for 40 to 45 minutes.
Heat Carnation milk, sweet milk and butter over low heat. Mix together flour, sugar and salt. Beat egg yolks slightly and add vanilla. Combine sugar and egg mixtures. Add this to heated milk and butter. Stir and cook on low until thick. Add 1 cup coconut. Put in baked 9-inch crust.
Preheat oven to 350°. Pour boiling water over raisins and let stand. Cream sugar and oil; add eggs. Sift dry ingredients and add to mixture. Add vanilla. Drain raisins. Add with nuts and dates. Mixture will be very stiff. Spread in shallow pan (cookie sheet). Bake 20 to 25 minutes at 350°. Let cool. Cut in squares and dust with powdered sugar.
Cook broccoli according to package directions. Drain and cool. Roll each loaf of dough into a 15 x 10-inch rectangle. Place one in a greased 15 x 10 x 1-inch baking pan. Sprinkle with broccoli, cheese and ham to within 1/2-inch of edges. Place second rectangle on top, sealing edges. Brush the top with butter; sprinkle with poppy seed. Bake at 350° for 35 to 45 minutes or until golden brown. Serve warm. Makes 10 to 12 servings.
Dissolve yeast in the half cup of water. Combine meal, salt, flour and grated onion. Add beaten egg, oil, milk and dissolved yeast. Mix well. Let stand 30 to 40 minutes. Drop by teaspoonfuls into hot oil and cook until brown.
Mix eggs, sugar and shortening. Add baking powder, baking soda and flour. Add milk and vanilla. Roll and cut. Bake at 375°.
Melt shortening and chocolate in saucepan. Cool 10 minutes. Stir in brown sugar. Beat in egg, vanilla and milk or water. Sift together the dry ingredients and add to chocolate mixture. Bake at 375° for 10 minutes. Frost with any good chocolate frosting.
Chop or grate cabbage. Chop apples into small chunks. Add sugar, salt, black pepper and enough salad dressing to mix well. Sprinkle paprika on top. (This is an old recipe. Mom used to make her own mayonnaise for this recipe.)
Put into the dish in the order given; stir. Add food coloring, if you wish. Store, covered, in the refrigerator.
Brown ground beef and drain. Add taco seasoning mix. Add water and mix well. Then add rest of ingredients. Let simmer about 20 to 25 minutes (not necessary!).
Mix juice with fruit cocktail. Spoon into parfait glasses every other layer vanilla ice cream and then the fruit mixture along with some juice. Top with whipped cream or Cool Whip. May garnish with a maraschino cherry, if desired. Freeze. Remove from freezer a short time before serving.
Mix. Cover with foil. Let cook for 1 hour and 5 minutes at 350°. Do not touch until cooked.
Heat oven to 350°. Break off tough ends of asparagus as far down as stalks snap easily. Arrange in single layer in ungreased rectangular baking dish, 11 x 7 x 2-inch. Sprinkle with salt. Cover with aluminum foil and bake about 25 minutes or until tender. Heat margarine over low heat until light brown; drizzle over asparagus. Sprinkle with cheese. Bake, uncovered, 5 to 8 minutes or just until cheese softens.
Mix together and store in airtight container. For 8 ounce cup of hot chocolate, mix 8 ounces of boiling water and 3 heaping spoonfuls of mix.
Brown hamburger and onion together. Drain grease. Add tomato sauce and spaghetti sauce mix. Let cook for 10 minutes. Put meat mixture in 9 x 1 dish. Spread sour cream over mixture and sprinkle cheese on top. Stretch crescent rolls on top. Use rolling pin to stretch rolls. Bake for 25-30 minutes or until rolls have browned.
Use uncooked spaghetti, broken up. Chop onions; dice cheese. Stir together all ingredients and bake at 350° for 1/2 hour, covered and 1/2 hour more, uncovered, and enjoy.
Mix corn and flour with a wire whisk. Add other ingredients and mix. Bake in a buttered, large baking dish for 1 hour or until set, at 325°. Serves 12 to 15.
Reserve 1/4 cup cracker crumbs. Combine remaining crumbs with marshmallows, dates and nuts. Moisten with Pet milk and mix well. Form into a roll and roll in the remaining crumbs. Wrap in wax paper, then foil and chill. Slice and serve.
Cream Crisco and sugars. Add eggs and vanilla. Beat well. Add flour to creamed mixture. Stir in oats. Mix well. Drop teaspoonful on ungreased cookie sheet. Bake at 350° for 10 minutes or until brown.
Mix together and pat in a 9 x 13 pan. Bake at 350° for 20 to 25 minutes. Cool.
In a large bowl, dissolve yeast in 1/2 cup warm (105° to 115°) water. Stir in 2 cups warm water, flour and sugar or honey. Beat until smooth. Cover bowl with cheesecloth and let stand at room temperature for 5 to 10 days or until mixture has a fermented aroma, stirring 2 to 3 times a day. To store, transfer to a jar. Cover with cheesecloth and refrigerate. Do not cover tightly with a metal lid.