HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Blend first 4 ingredients until crumbly. Press mixture into ungreased 9 x 13 inch pan. Bake 15 to 20 minutes until light golden brown. In saucepan, combine chocolate pieces and peanut butter. Cook over low heat stirring constantly until chocolate pieces are melted. Spread over bars. Chill; cut into bars. Store in refrigerator. Yields 2-3 dozen bars.
Melt butter in a Dutch oven over medium heat; add onion and saute until tender. Stir in chicken and next 9 ingredients; bring to a boil. Reduce heat and simmer 45 minutes. Stir in milk, return to simmer. Remove from heat; let stand 10 minutes. Sprinkle each serving with cheese. Yield: 12 cups.
Heat milk and butter to scalding. Pour in a large bowl and cool to lukewarm. Stir in yeast. Sift 7 cups flour, sugar, cardamom and salt and add to milk, mixing well. Add wheat germ. Turn dough onto floured board and knead in the other cup of flour, if needed. Place in buttered bowl and let rise to double. Punch down; let rest 15 minutes. Divide dough in half and shape into 2 loaves. Let rise to double and bake 30 to 40 minutes at 350°.
Melt butter; add sugar, flavoring and eggs. Mix well. Add nuts and pour into uncooked pie shell. Cook 19 minutes at 400 degrees then 35 minutes at 350 degrees.
Moisten the first 4 ingredients with mayonnaise; add salt. Refrigerate. Just before serving, add potatoes, almonds or noodles. I prefer the shoestrings.
Mix all the ingredients and pour into pie shell. Bake at 350° for about 60 minutes. Let cool before cutting. Serves 6 to 8 people.
In a large bowl, mix graham cracker crumbs and sugar. Melt peanut butter and 3/4 cup margarine together; pour over cracker crumbs and sugar and mix thoroughly. Press into the bottom of a 13 x 9 x 2-inch pan. Melt chocolate chips and 1/2 cup margarine together; spread over peanut butter layer. Cool to room temperature before cutting into bars. Refrigerate. Easy and delicious!
Heat oven to 400°. Grease bottoms only or use muffin cups. Combine flour, sugar, baking powder, salt and lemon peel. Mix well. In separate bowl, combine milk, oil and egg. Add wet ingredients to dry ingredients; stir until moistened. Fill muffin cups about 2/3 full. Bake at 400° for 18 to 22 minutes. Makes 12.
Combine all ingredients. Crush a few tablespoonfuls at a time in mortar with pestle. Store in a shaker or tightly covered container.
Warm ingredients so they can mix well. Pour into greased baking dish. Bake at 325° for glass, 350° for other type of dish for 1 hour.
Prepare pastry for 1 crust pie as directed on package, except do not roll out. Press pastry firmly and evenly against the bottom and up the sides of an ungreased 10 x 1 1/2-inch Pyrex pie plate. Do not press on the rim of the pie plate. Prick the bottom and sides with a fork. Microwave, uncovered, for 2 minutes; turn dish a quarter turn. Microwave again about 2 minutes until the crust is dry and flaky. Sprinkle 1/2 cup of cheese over the pie shell. Add any toppings you selected. Spread pizza sauce over the toppings. Sprinkle the remaining cheese on top. Microwave, uncovered, for 5 minutes; turn the dish a quarter turn. Microwave again 3 to 4 minutes, until the mixture bubbles around the edge. Yield: 6 servings.
Dump undrained pineapple into a greased 9 x 13-inch pan (spread evenly and be sure to fill corners of pan). Dump pie filling over pineapple and spread evenly. Sprinkle dry cake mix on top, covering pie filling completely. Drizzle melted butter over cake mix; sprinkle with nuts, if desired. Bake at 350° until browned (approximately 1 hour); serve with whipped cream or ice cream.
Preheat oven to 400°. Spray 2 1/2-inch muffin cups with nonstick baking spray.
Slice potatoes; chop onions and put in casserole. Mix soup and milk together and pour over potatoes and onions. Put about 4 tablespoons of butter on top. Bake in covered dish at 350° for 1 hour. Take lid off for the last 15 minutes.
In a pot, cover bottom with olive oil. Season with salt, pepper, basil and oregano. Heat and quickly cook chopped garlic (2 tablespoons), making sure the garlic does not brown. Add marinara sauce and wine. Simmer on low heat for at least 1/2 hour.
Make Jell-O with 2 cups hot water. Let Jell-O cool. Put cream cheese in blender. Add 1 cup heated pineapple juice over cream cheese. Blend well. Mix with cool Jell-O. Add crushed pineapple, celery, carrots, pecans and Cool Whip. Pour into 13 x 9-inch oblong Pyrex dish. Put in the refrigerator to set. Best if left to set overnight.
Keep the skins of potatoes and cut as you would for fried potatoes. Cut onions and peppers; add to the potatoes. Pour Italian salad dressing and oleo over potatoes, peppers and onions. Wrap in heavy aluminum foil. Cook on barbecue grill for 1 hour or until potatoes are done.
Combine sugar and butter. Add peanut butter and cereal. Mix; use hands, if necessary. Shape into small logs. Chill and then frost.
Cream butter. Gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with pineapple, mixing well. Stir in vanilla extract. Spoon batter into greased and floured 9 x 5 x 3-inch loaf pans. Bake at 350° for 55 minutes to 1 hour or until wooden pick comes out clean. Cool in pan 10 minutes; remove from pan and cool on a wire rack. Yields 1 loaf.
Saute onion and green pepper of choice. Mix with remaining ingredients. Cover with water. Mix and cook in a slow cooker on medium overnight. Be sure you have enough water to keep the beans from boiling dry and burning. Serve over rice.
Melt chips. Mix chips and noodles together. Drop teaspoon of mixture onto wax paper. Let stand until firm.
About 20 minutes before serving or early in day: With knife, cut off crusts from bread slices. (Reserve crusts for making bread crumbs for another day.) Arrange bread slices on cookie sheets. Preheat oven to 400°. In small saucepan over medium heat, heat butter or margarine, savory and fennel seed until butter melts. Brush bread slices with butter mixture; bake 15 minutes or until golden on both sides, turning bread slices once. Makes 8 servings.
Place chicken in pan skin side up. Combine rest of ingredients including liquid from mushrooms. Pour over chicken. Sprinkle generously with paprika. Bake at 350° for 1 1/4 hours or until tender. Serve with rice/wild rice.
Brown beef and onions. Pour off fat, then add remaining ingredients. Mix well and pour in greased 1 1/2-quart casserole dish. Bake at 350° for 30 minutes.
Fry bacon until crisp. Drain on paper towel and crumble. Drain off all the grease, except one tablespoon. Add onion and saute until golden brown. Combine flour, salt and pepper. Stir into onion mixture until blended. Add clam juice. Stir until smooth.
Break bread in small pieces and moisten with milk. Mix ingredients; shape into cakes and fry quickly until brown.
Break egg whites into cup; add shortening to half fill the cup. Then add milk to completely fill the cup. Combine flour, baking powder, salt and vanilla. Add in egg mixture. Beat until well blended. Bake at 350° until done. Ice or frost as desired.
Brown onion and garlic in oil. Melt cheese in soup and milk mixture. Add broccoli, etc. to soup. Mix in rice and salt and pepper to taste. Place in uncovered buttered casserole. Bake 25 to 30 minutes at 350°.
Mix 3 1/2 cups confectioners sugar, milk, flavor and color. Mix in enough confectioners sugar to make a smooth dough. Roll 1/4-inch thick between wax paper. Cut in shapes and place on wax paper, uncovered, 1 to 2 hours. Turn over and let stand 1 hour. Decorate as desired.
In large saucepan, brown meat, onion and garlic until tender. Stir in minestrone soup, pork and beans, 3 cups water, celery, Worcestershire sauce and oregano. Simmer, covered, for 15 to 20 minutes. Do not add salt and pepper! Serves 12 to 14 people.
In a well-greased 1 1/2-quart casserole, place layers of well drained, thinly sliced raw potatoes. Sprinkle each layer with salt and pepper. Finely cut pimiento strips and green onion tops. Pour small amount of Cream Sauce over them and sprinkle with grated American cheese, using about 1/2 cup altogether. Repeat until casserole is filled. Bake at 400° for about 30 minutes, then reduce heat to 300° and continue baking for 1 more hour or until potatoes are tender. Keep casserole covered for the first hour, then uncover. Serves 8.
In a saucepan, heat soups, milk and margarine. Add rices and seasoning packet.
Preheat oven to 350° to 400°. Beat eggs in a large bowl. Add both cans of corn and milk. Mix well.
Cook bacon until crisp. Remove bacon; drain off drippings. Return 2 tablespoons to the pan. Saute onion in drippings until just transparent. Add wine and cook until wine is reduced by half. Cook pasta and drain well; return to pot. Add bacon, onion mixture, eggs, Parmesan cheese, salt and pepper. Toss lightly until pasta is well coated. Serve immediately.
About 3 hours before serving time, mix together the rice, soup and milk. Pour into baking dish. Place chicken pieces, skin side down, over the rice. Sprinkle lightly with salt and pepper. Bake in slow oven for 3 hours. Turn chicken pieces over after 1 1/2 hours of baking.
Boil and debone chicken. Cook onion in butter until tender. Mix all ingredients together. Put in casserole pan. Put corn chips and cheese on top.
Cut crust from bread and cut into quarters. Grease a 9 x 13-inch pan. Place alternately bread and cheese (2 layers each). Pour melted margarine over cheese and bread. Beat eggs until light. Add salt, half and half and mustard. Pour mixture over bread and cheese. Cover and let set in refrigerator overnight. Before baking, sprinkle bacon on top. Bake at 325° for 1 hour or until brown. Serves 6 to 8.
Brush pie shell with egg white and refrigerate. Spread cheese in pie shell. In the butter, saute onion until tender. Add mushrooms and cook 5 minutes. Add broccoli, parsley, salt and pepper. Mix well. Remove from heat and pour in pie shell. Beat eggs; add half and half and nutmeg. Pour over vegetables and cheese in shell. Bake at 375° about 40 to 50 minutes, until golden brown and puffed.
Cook bouillon cubes, water, onions and celery 20 minutes in covered heavy pan. Add potatoes, frozen broccoli and soup and cook 30 minutes, covered. Add cheese and heat until melted.
Bring pineapple and sugar to a boil. Add apricot gelatin. Mix and add cream cheese. Stir until dissolved. Add the ice water to cool the mixture. Add celery and nuts. When starting to gel, fold in whipped topping and congeal in a 9 x 13-inch pan. Cut into 2-inch squares when congealed and serve on lettuce.
Measure warm water in a bowl. Crumble in yeast; stir to dissolve. Add salt, sugar and oil. Stir in 1/2 flour. Beat until smooth. Add remaining flour. Knead until smooth. Place dough, smooth side down, in a greased bowl. Turn to grease all sides. Cover; let rise 45 minutes. Press down and let rise 15 more minutes. Divide in 4 parts. Flatten with knuckles. Let rise 20 or 30 minutes. Bake 20 to 30 minutes at 375°.
In skillet, brown ground beef and onion. Drain fat. Add tomato sauce, salt, oregano, basil and pepper. Bring to boil, simmer 5 minutes. In small bowl, combine cottage cheese and egg. In a greased 12 x 8 x 2-inch pan, place 2 medium zucchini, sliced crosswise into 1/4-inch slices. Sprinkle with 1 1/2 tablespoons flour. Top with cheese mixture and half the meat mixture. Place 2 more zucchini sliced the same on top of this, sprinkled with another 1 1/2 tablespoons flour and sprinkle with Mozzarella cheese and then remaining meat mixture. Bake at 375° for around 40 minutes. Remove from oven and sprinkle with additional cheese. Let stand 10 minutes before cutting to serve.
In a saucepan over medium heat combine rhubarb, sugar, cornstarch and water. Cook until thick. Remove from heat and add vanilla and dry jello. Stir until jello is dissolved. Set aside to cool.
Beat egg. Add milk, margarine and sugar; mix well. Sift flour and baking powder and fold in. Mix in blueberries. Spoon into greased muffin pans. Bake in 375° oven for 30 minutes. Makes 12.
Brown beef with onion and drain. Add Ragu to beef and simmer for about 20 minutes.
Pour French dressing over warm potatoes. Chill for 2 hours. Add onion, celery and salt. Add mayonnaise and mix. Chill 4 hours.
Mix all ingredients, then spread on slices of the party rye bread. Broil until bubbly.
Crumble ground turkey and sausage in microwave casserole dish (1/2 to 2 quart dish). Cover and microwave on High for 4 to 5 minutes. Stir and microwave another 4 minutes. Drain all grease. Crumble cooked meat and add Velveeta cheese (cubed). Microwave 1 to 2 minutes or until cheese is melted. Add Italian seasoning and stir until all ingredients are mixed well. Spoon onto cocktail rye and bake in oven for 4 to 5 minutes at 350° on cookie sheet. Remove to serving platter with spatula, for all guests to enjoy.
Combine the cornmeal, flour, sugar, salt, baking powder and baking soda. Then mix together the remaining ingredients. Add to dry ingredients and stir until moistened. Pour into a greased 9-inch square pan or can be put in a 10-inch heavy skillet. Bake at 350° for 30 to 35 minutes, until golden brown.
Boil water and sugar together. Let cool. Add orange juice and fruit. Freeze. Set out an hour before serving.
Drain and mix first 3 ingredients in a large bowl. Add remaining ingredients, except avocados and let set for about 4 hours. Add avocados just before serving. Serve with tortilla chips.
Preheat oven to 325°. Shake flour in large oven bag and place in pan. Add tomatoes, soup mix and pepper. Blend in bag by squeezing. Trim fat off roast; put roast in bag. Turn bag to coat roast with sauce. Put vegetables in around roast. Close bag; ventilate. Bake until roast is done, 1 1/2 to 2 1/2 hours.
In saucepan, brown ground beef; drain off excess fat. Stir in spaghetti sauce mix and tomato sauce. Add cheeses gradually; stir over low heat until cheeses are melted. Blend together cornstarch and wine; add to cheese mixture. Pour into fondue pot. Spear bread cube with fondue fork; dip in mixture, swirling to coat.
Saute onions, green peppers and celery in margarine until tender. Stir in salt, sugar, tomatoes and catsup; simmer 20 minutes, stirring occasionally. Slice hot dogs into small disks. Add hot dogs to pan and simmer an additional 10 minutes. Serve over cooked rice. Yields 4 to 6 servings.
Knead together and roll into balls. Melt 1 (12 ounce) package semi-sweet chocolate chips and 1/2 bar paraffin. Put each ball on a toothpick to dip into melted chocolate mixture. Put on wax paper to cool.
Place lime sherbet in bowl. Stir in 1/4 Cool Whip until smooth*. Spoon into crust. Place raspberry sherbet in bowl. Stir in 1/4 Cool Whip until smooth*. Spoon on top of lime sherbet/Cool Whip mixture. Cover with remaining Cool Whip. Freeze about 4 hours or until firm. Let stand about 10 minutes before serving. Garnish with Christmas candy. Store pie in freezer.
Mix milk and pudding together. Add Cool Whip, crushed pineapple (undrained) and marshmallows. Mix well, then refrigerate. Serve chilled.
In large bowl, stir together first 6 ingredients until smooth. Add remaining ingredients; toss to coat well. Cover and chill.
Cook noodles according to package directions. Drain noodles well. Place in hot casserole or deep platter over low heat. Add, a little at a time, the butter, cheese and the cream, which has been slightly beaten. Toss gently after each addition. Season with pepper to taste. Serve immediately. Serves 6.
Mix flour, sugar and Crisco with hands until it looks like Bisquick. Add milk and yeast mixture. Mix. Place in a mixing bowl, cover and let stand for 5 minutes. Roll out on a floured surface and cut with a biscuit cutter. Place on a cookie sheet and brush top with buttermilk. Bake at 400 degrees until brown.
In tin pie pan, place home made pie crust. Cover with mince meat. Do not make it thick, make very thin layer. Cover mince meat with sugar and butter. Cook 30 to 40 minutes in 350 degree oven.
Brown chicken pieces in pan (you can omit this step if in a hurry). Put in crock-pot and add previous mixture. Cook 2 1/2 to 3 hours on low. Serve with rice.
Preheat oven to 350°. Combine cake mix, oil, sugar, eggs and sour cream. Mix well 2 minutes. Fold in apples. Pour 1/2 of the batter into a 9 x 13-inch pan sprayed well with nonstick spray. Combine brown sugar, cinnamon and nuts. Sprinkle half over the batter; swirl. Add rest of cake mixture, then sprinkle the brown sugar mixture on top; swirl again. Bake for 50 to 60 minutes or until toothpick stuck in middle of cake comes out clean.
Brown hamburger, onion and green pepper; drain off grease. Mix in spaghetti sauce, chili powder, salt, pepper and corn. Cook potatoes according to box directions.
Stew squash with onion. Cover bottom of buttered dish and sides with toasted bread crumbs. Layer squash. Layer cheese and eggs. Salt and pepper to your taste. Layer cheese, eggs and squash until all is used up. Pour soup over top and then squash juice. Top with bread crumbs. Bake at 300° for 1 hour.
Drain marinade from 1 jar artichokes into a small frypan. Drain the other jar. Chop artichokes fine, discarding any hard pieces; set aside. Add onion and garlic to marinade and saute until limp. Drain off excess marinade.
Combine margarine and brown sugar and put in a 9 x 12-inch cake pan. Arrange pineapple slices, cherries and nuts on top. Mix cake mix per directions on box. Pour in cake pan on top of pineapple, etc., filling pan 2/3 full. Bake at 350° for 50 to 60 minutes. Let stand in pan for 5 minutes, then turn onto plate. Best served warm with whipped topping.
Brown ground beef and put in 9 x 13-inch casserole. Place onion slices on top; add mixed vegetables. Next put Tater Tots on top. Mix water with mushroom soup and spoon on top of casserole, spreading evenly. Bake, covered, 1 1/2 hours at 350°. Uncover and bake 1/2 hour longer. Serves 6 people.
Preheat oven to 350°. Sift flour with soda, baking powder, cinnamon and nutmeg. In large bowl, combine applesauce, sugar, oil, eggs and milk and mix well. Add dry ingredients and beat well. Pour in greased 9 x 5 loaf pan. Bake 1 hour until toothpick comes out clean.
Use a 9 x 13-inch baking pan. Preheat oven to 375°. Melt the butter in the baking pan as the oven preheats. Mix the flour, sugar, baking powder and salt. Blend with the milk. Pour this batter over the melted butter. Put in the fruit. Bake at 375° for about 30 minutes during which time the batter will rise and the fruit sink. Serve with ice cream or whipped cream or without any topping at all.
Sift together the flour, soda and salt. Cream shortening; beat in sugar slowly. Add egg and vanilla; beat until light and fluffy. Stir in flour mixture, then the oats, pecans and coconut. Drop from a teaspoon onto greased cookie sheets. Flatten to 1/8-inch thick with bottom of a glass dipped in flour. Bake at 325° for 12 to 15 minutes. Remove from pan immediately. (I always used to bake 2 or 3 batches at once. My family could really make them disappear!)
Boil the first 2 ingredients 3 minutes. Stir constantly. Add 3 more cups sugar. Boil 5 more minutes. Stir constantly. Put in jars and let set until morning. Seal or freeze.
Into small bowl or covered jar, measure all ingredients; stir with fork or cover and shake until well blended. Cover; keep refrigerated. Stir before serving. Makes 1 1/2 cups. Per tablespoon: 5 calories and 5 mg sodium.
Cook rice according to directions and set aside. Cook broccoli until thawed only. Cook celery and onion in margarine until tender. Mix rice, onion, celery and cream of mushroom soup in casserole. Add broccoli and Cheez Whiz. Bake at 350° for 10 minutes.
In a large bowl, mix Ricotta cheese and 1 cup Mozzarella, egg, spinach and oregano. Grease a 9 x 13-inch pan. Layer 1 heaping cup of sauce, then 3 uncooked lasagne noodles, side by side. Spread 1/2 cheese and spinach mixture. Repeat layers. Top with 3 remaining lasagne noodles and 1 cup sauce. Sprinkle remaining cup of cheese over top. Pour 3/4 cup of water around edges of pan. Cover lightly with foil and bake at 350° for 1 hour and 15 minutes. Let stand additional 15 minutes with foil before serving. If made ahead, add water just before baking.
Mix first 5 ingredients. Place in large Pyrex casserole. Place cut-up chicken over rice mixture. Sprinkle second 1/2 package of onion soup mix over chicken. Drizzle with melted butter. Cover with foil. Bake at 400° for 1 hour. Remove foil and bake additional 1/2 hour at 400°.
First day take cranberries and sugar and mix. Store in refrigerator over night. Second day add crushed pineapple and marshmallows. Third day add a cup of Cool Whip. Ready to eat the fourth day.
Place marshmallows in a large bowl and mix thoroughly with pineapple. Let stand in refrigerator overnight. Fold cream in just before serving. Serve in dessert dishes. Garnish with nuts or maraschino cherries or serve plain.
1. Fill large saucepan 1/2 full of water. Cover and bring to a boil on high heat for pasta.
Combine milk and eggs; pour over bread cubes. Stir in remaining ingredients. Pour mixture in 8-inch round baking dish. Place in shallow pan on oven rack; pour hot water around it, 1 inch deep. Bake at 350° about 45 minutes or until knife inserted comes out clean.
In saucepan, combine eggs, milk, sugar and salt. Cook over low heat 5 to 10 minutes, stirring constantly. Allow to cool. Blend in cream. Fold in berries. Pour into your ice cream freezer container and freeze according to freezer directions.
Preheat oven to 425°. Grease an 8-inch skillet and place in oven to heat. Beat egg in mixing bowl. Add remaining ingredients; beat well. Pour batter into prepared skillet. Bake for 20 to 25 minutes or until golden brown. This cornbread is very moist. Cool 5 minutes before serving. Makes 4 to 6 servings.
Mash potatoes with mixer or by hand. When all lumps are removed, add cream cheese in small pieces and then the butter. Beat well until cheese and butter are both melted and completely mixed. Mix in sour cream.
Lay fish on foil; add lemon, onion, pepper and seasonings. Fold foil. Bake at 450° for 13 to 20 minutes.
Make cake-like brownies according to package. Place marshmallows, sticky side down, on top of brownies while still hot. Mix sugar, cocoa, margarine and milk. Pour this over marshmallows to make an icing.
Dissolve yeast in water. Add beaten eggs, sugar, salt and oil. Stir in enough flour to make stiff dough. Put out on floured board and knead until dough is not sticky. Put in large greased bowl and cover with Saran Wrap. Refrigerate overnight. Remove and let rest on floured board for 15 minutes. Make out into rolls or loaves and let rise until double. Bake at 400° for 25 minutes or until brown.
Make a syrup of sugar and water. Peel and slice peaches. Add to syrup and simmer until peaches are heated (or heat canned peaches in saucepan). Crush sugar cookies into crumbs. Melt butter in small skillet. Add and stir in cookie crumbs and walnuts. Cook, stirring occasionally, 10 minutes or until crumbs are golden brown. To serve, place warm peaches in small compotes; spoon a little juice over; sprinkle with about 2 tablespoons crumb mixture. Serve with cream or soft vanilla ice cream. Top with more crumb mixture. Makes 8 servings.
Tear tortillas in 1/2. Put in greased 9 x 13-inch pan. Be sure all of bottom is covered. Spread beans on shells (warm beans in microwave to spread easier). Brown hamburger and add taco seasoning as directed on package. Layer on beans and top with sour cream and grated cheese. Bake 20 minutes or microwave until all warm and cheese is melted. Serve with chopped lettuce and tomatoes.
Cook sausage, drain and set aside. In saucepan on stove or in microwave, melt butter. Add Velveeta, stirring frequently to prevent sticking. Add soup and sour cream. Add cooked sausage. Place frozen hash browns in large oblong pan. Pour cheese and soup mixture over hash browns. (Casserole may be baked at this point or place in the refrigerator and baked the next morning.) Bake at 375° for 1 hour, covered. Sprinkle croutons on top and bake until brown.
Cream sugar and butter with egg yolks; add rind, lemon juice and flour. Mix; add milk and beat egg whites. Fold in mixture. Bake 45 minutes in slow oven, 325° to 350°.