HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. In medium skillet brown ground beef; drain. Stir in green beans, soup, water and seasonings. Pour into 1 1/2-quart casserole. In medium bowl combine mashed potatoes and 1/2 can onions. Spoon mixture in mounds around edge of casserole. Bake, uncovered, for 25 minutes or until heated through. Top potatoes with cheese and remaining onions. Bake, uncovered, 5 minutes or until golden brown. Makes 4 to 6 servings.
Mix Jiffy mix according to directions on package. Add all other ingredients; mix. Bake at 350° for 45 minutes in greased pan. Turn upside down and allow to cool.
Mix sugar and vinegar together until sugar begins to dissolve. Slowly add eggs and oil. Mix well. Add spices. Mix well and refrigerate.
Put graham cracker crust in 9-inch springform pan. Take 2 (8 ounce) cream cheese and whip until fluffy. Add milk until smooth. Add 1 egg at a time and whip until fluffy. Pour in springform pan. Bake at 350° for 1 hour. Top with cherry pie filling when cool.
Melt margarine in casserole dish; add sugar to melted margarine. Stir in 1 egg at a time; mix well. Add pineapple and add bread pieces. Mix well. Bake at 350° for 45 minutes or until golden brown.
Dissolve gelatin in boiling water and chill until partially set. Combine with remaining ingredients. Put into mold and chill until set.
Mix cheese and butter with hands until mixed well, then mix in other ingredients. Mix with hands for at least 10 minutes, then mix with beater for 5 minutes. Bake at 350° for 15 minutes.
Saute onions in butter. Add water and bouillon cubes. Add salt, pepper and garlic powder. Bring to boil, dissolving bouillon cubes. Add noodles. Cook until almost tender. Add milk, cheese and broccoli. Reduce heat slightly. Cook until broccoli is tender. Full recipe serves 6 to 8.
Saute onions and peppers in margarine. Add flour. Stir in milk. Bring to boil and simmer 3 minutes. Remove from heat. Add all ingredients, except cheese.
Heat oven to 350°. Grease and flour two 8 or 9-inch round baking pans. In a large mixing bowl beat butter and sugar until light and fluffy. Add eggs and vanilla; beat on medium speed of electric mixer for 1 minute.
Fry bacon, beef, onions and green peppers until meat is done. Combine remaining ingredients in a large baking dish. Bake for 1 1/2 hours at 350°.
Mix first 3 ingredients together. Cut cookies in half. Place 1 tablespoon of mixture between each cookie half. Should be refrigerated.
Cook sugars, butter, milk and salt to softball stage or 234 degrees. Add marshmallows and peanut butter just before removing from heat. Do not stir. Cool to room temperature. Add vanilla; beat until mixture is creamy and thick (mixture sets up quick). Pour into buttered shallow pan. Cut into squares. Yield 2 doz. This recipe can be doubled.
Crush cookies in blender or food processor. Place layer of cookies in the bottom of a clean flower pot. Combine margarine, Cool Whip, cream cheese and powdered sugar and layer over cookies. Combine pudding, milk and vanilla; blend until thickened. Add over first mixture. Continue to alternate layers, putting cookies (dirt) on top. Use trowel for serving.
Put first 3 ingredients into a mixing bowl. Add the boiling water. (I use large electric mixer to mix.) Mix until melted. Let it cool to warm temperature. Add the 3 beaten eggs. Mix yeast with sifted flour and add to mixture in mixing bowl. Continue to beat with mixer until well blended. Put into a greased bowl. Cover with wet towel and put into refrigerator until dough rises (takes about 1 hour). Roll out and cut. No kneading necessary. (Let rise again, takes about 30 minutes.) Bake at 400° for about 10 minutes.
On a large round platter, alternate tomato and Mozzarella slices overlapping slightly and spoon pesto in a ring around center of slices. Sprinkle tomatoes and Mozzarella with pepper and garnish with herbs.
Combine ingredients and spread in casserole dish. Top with 1/2 cup grated Cheddar cheese and 1 cup crushed potato chips. Bake in a 425° oven for 10 to 15 minutes, until chips are brown.
Mix all together. Spread on top of cooked cake. Bake at 350° for 25 minutes. While still warm, dust with powdered sugar. When very cool, cut into squares.
Mix the oleo and cheese. Add flour, Rice Krispies and cayenne pepper. Mix well. Make into balls in the size of walnuts. Place on ungreased cookie sheet. Pat down the bottom of flour-coated glass. Bake at 375° for 8 to 10 minutes.
Heat berries in pan and use cream potato masher to crush berries. Put berries in cloth and squeeze out juice. Mix 1 cup juice to 1 cup sugar. Put at least 2 cups juice and 2 cups sugar in pan. Let it boil rapidly for 15 minutes.
Drain artichokes well. Squeeze out all the juice. Break artichokes into small pieces and add mayonnaise, parmesan cheese and green chilies. Mix well. Add any optional ingredients at this point. Place in shallow baking dish (one that can be served in) and bake at 350 degrees for approximately 20 minutes or until brown on top. Blot excessive oil with paper towels. Serve hot with king size Fritos, Melba toast rounds or other crackers.
Spoon 1/3 cup of whipped topping into each of 6 dessert glasses. Using back of spoon, make depression in center and spread topping up sides of glass.
In a 13 x 9-inch casserole dish, layer in order given. Bake at 350° for 30 minutes.
First Layer: Mix flour, oleo and nuts together. Place in a 9 x 12-inch pan. Bake 20 minutes at 375°.
Stir sugar and cinnamon together. Cut biscuits into halves and then half again and one more time, making 6 pieces to one biscuit. Shake biscuits, one can at a time, in the sugar and cinnamon mixture. Spray Bundt pan with Pam. Put biscuits into Bundt pan. Pour butter into leftover sugar and cinnamon mixture, then pour over the top of the biscuits. Bake at 350° for 30 minutes. Cool and turn upside down onto plate.
Combine eggs and sugar. Add other ingredients and pour into unbaked pie shell. Bake at 300° for 10 minutes, then at 350° for 45 minutes.
Place chops in heavy cast-iron skillet. Combine all remaining ingredients; pour over chops. Bake, uncovered, at 375° for 1 hour.
Separate and cut up broccoli. Add mushrooms, raisins, onions and bacon and toss. Mix mayonnaise, vinegar and sugar and pour over salad. Let stand several hours or overnight.
Use pastry blender, combine first 3 ingredients. Crumb together. Press into bottom of 9 x 13-inch pan. Bake at 350° for 15 minutes; cool. Combine next 3 ingredients. Beat until smooth. Spread over first layer. Mix last 2 ingredients and spread over second layer. Cover with Cool Whip. Sprinkle with nuts.
Mix first 3 ingredients together like a pie crust. Put into pizza pan. Bake at 350 degrees for 20 minutes. Cool. Beat next 3 ingredients together until creamy. Spread on cooled crust. Arrange sliced fruit on top of cream cheese mixture. Boil last 3 ingredients together one minute or until thick. Let cool. Pour over fruit. Let stand 1-2 hours before serving.
Grease loaf pan. Preheat oven to 350°. Cream margarine, sugar, eggs and vanilla. Add dry ingredients. Add bananas, nuts and sour cream; mix well. Pour into pan. Bake for 1 hour.
Mix all liquids. Add flour. Pour in unbaked pie shell. Bake at 350° for 40 minutes.
Cook rice according to directions. Saute onions and mushrooms in butter in skillet. Add chicken and cook until done over medium heat. Stir in flour, salt and pepper. Gradually add half and half and broth; cook, stirring constantly, until thickens. Add pimento, parsley, a few almonds and cooked rice. Pour in greased casserole dish. Sprinkle with almonds. Bake at 400° for 25 to 30 minutes.
Mince the onion and garlic. Crush the crackers. In a large skillet, melt the butter. Saute the onion and garlic. Add the cracker crumbs. Mix and cook until semi crunchy. Add the scallops. Stir together until cooked to desired doneness.
Combine 1 cup sugar, flour, shortening, milk, baking powder and salt. Pour into a 9 x 13-inch greased pan. Mix remaining sugar, margarine and boiling water. Pour over batter. Bake 30 to 40 minutes at 400°.
Combine corn, salt, pepper, flour and egg yolks. Beat egg whites until stiff. Fold into corn mixture. Drop mixture by tablespoons into hot oil. Cook until lightly browned. Drain on paper towels.
Melt margarine in Pyrex dish. Place layers of the other ingredients on top and pour milk over it. Bake at 350° for 15 to 20 minutes.
Cream butter, Crisco and sugar. Add eggs, one at a time, beating well. Add milk and flour alternately. Add flavors. Bake for 1 1/2 hours in a 300° oven.
Pour over first mixture and cover in refrigerator for 3 days. Then put into small jars. Keep in refrigerator. Good summer salad!
In saucepan over medium-high heat, melt 1/4 cup margarine. Blend in flour gradually. Add milk, stirring constantly, until mixture begins to thicken and boil. Cook and stir 1 minute. Stir in cheese until melted. Combine cheese sauce and macaroni in 2-quart casserole. Melt remaining margarine; stir in cracker crumbs. Sprinkle over casserole. Bake at 400° for 25 to 30 minutes. Serves 7.
Chop cauliflower, broccoli, cucumber and spring onions up into small, fine pieces. Set aside. Mix together the rest of the ingredients in a large bowl. Add vegetables and stir. Refrigerate overnight.
Slice tomatoes 1/2-inch thick. Mix egg with salt and pepper. Dip tomatoes into crumbs, then into egg. Dip into crumbs again. Fry in small amount of oil until browned on both sides.
Boil fryer or chicken breasts or wings in 2 1/2 to 3-quarts of water to which salt and pepper have been added. When the chicken is done, debone and set aside.
Brown ground beef, onion and green pepper in large Dutch oven. Drain. Return to Dutch oven; add garlic salt and next 4 ingredients. Stir well; cover. Reduce heat and simmer 15 minutes. Cook macaroni; omit salt. Add to meat mixture. Stir well. Spoon into a lightly greased 12 x 8 x 2-inch baking dish. Top evenly with pepperoni. Cover and bake at 350° for 20 minutes. Top with cheese and bake uncovered 5 minutes.
Brown hamburger and onion in large skillet. Mix remaining ingredients in a large (about 3-quart size) casserole dish. Add hamburger and onion. Mix again. Cover. Bake in 350° oven for 1 hour.
Line a greased Pyrex with shredded, chipped beef. Wrap each chicken breast with slice of bacon. Lay on chipped beef. Mix sour cream and soup together and pour over chicken. Bake 3 hours at 325°. Serve over rice.
Mix sugar, flour, cream and cinnamon. Peel and slice peaches. Put in unbaked pie shell. Bake at 450° for 10 minutes and then 350° for 30 minutes.
Layer chicken, Doritos, cheese and onions. Mix in saucepan soups, chicken broth, Ro-Tel tomatoes. Heat and stir until boiling. Pour over layered mixture. Bake at 375° for 30 to 40 minutes or until bubbly and lightly brown.
Mix together and freeze. When ready to use, add 2 bottles ginger ale. Other flavor of Kool-Aid may be used also.
Combine water, Crisco and butter in pan; bring to a boil. Pour over sugar and flour. Add buttermilk, eggs, soda, vanilla and salt. Bake in jelly roll pan at 350° for 20 minutes.
Sear the roast on all sides in a little oil before putting in crock pot. Add sugar, salt and vinegar. Start crock pot on high for about 1 hour; reduce heat to low and continue cooking for about 10 hours, or until the meat is so tender that it falls apart. Remove meat from crock pot; discard any bones and fat. Cut meat into small pieces. Mix remaining ingredients for sauce and toss with meat. (Discard all unused drippings from the crock pot. There is too much vinegar in this to use it all.) Return meat and sauce to crock pot to keep warm during serving. Delicious!
Melt sugar, syrup and peanut butter in a large pan on stove top. Do not let it come to a boil. Remove from heat. Stir in Rice Krispies. Press into nonstick pan or flat Tupperware container with hands. Cool, then cut into cookies. Makes about 16 to 20 treats.
Mix together shortening, peanut butter, brown sugar and egg. Sift in all dry ingredients and stir until dough becomes well mixed. (Self-rising flour can be used and omit baking soda, powder and salt.) Roll into balls the desired size. Place 3 inches apart on a lightly greased baking sheet. Flatten with a fork dipped in flour. Bake until set but not hard. Bake 10 to 12 minutes in a 375° oven. Makes 3 dozen cookies.
Mix all ingredients and pour into dish and freeze. Just before serving remove from freezer and let thaw slightly.
Dissolve cherry gelatin in hot water. Add remaining ingredients, except sour cream, and stir together well. Pour half of mixture into 1 1/2 quart mold or 8 x 10-inch dish. Chill for 1/2 hour.
Mix and pat out on floured surface 1/2 inch thick. Cut into 12 biscuits and bake in a 375° oven for about 12 minutes or until lightly browned.
Chop green tomatoes in blender or grind. Chop apples in blender or grind. Mix all ingredients together in saucepan. Bring to rapid boil. Simmer until thickened, from 1 to 2 hours. Makes about 5 cups.
Cut carrots into long strips; set aside. (Can use canned carrots.) Mix water, salt, brown sugar, oleo and cinnamon into 1 1/2-quart microwave-safe casserole. Microwave on High until oleo is melted (45 seconds). Stir to blend. Stir in carrots until coated. Cover. Microwave until carrots are tender, 5 to 8 minutes. Stir once.
Place pork chops in bottom of large casserole that has a lid. Peel potatoes and slice about 1/8-inch thick and arrange over the top of meat. Drain and rinse sauerkraut and put over top of the potatoes. Pour wine over top. Top with a few sprigs of rosemary, salt and pepper to taste. Cover and bake in 350° oven for 1 1/2 to 2 hours, until meat is done and tender and potatoes are tender.
Take one pie crust and sprinkle bottom lightly with sugar and cinnamon. Pour apple pie filling into crust. Take some sugar and cinnamon and sprinkle over top of filling, as desired. Cut second pie crust into long strips and place slightly apart on top of pie filling.
Mix beef, applesauce and bread crumbs. Add eggs. Season with salt and pepper. Shape mixture into small balls. Roll in flour and brown in hot shortening. Place meatballs in casserole dish, draining off excess fat.
Put meat in slow cooker around mid-morning. Cook slowly several hours, adding water if needed. Cook until meat starts to pull apart with fork. Drain off some of the liquid. In the meantime, saute celery, onions and green pepper in a little butter. Add remaining ingredients, mix well and simmer. Add more hot pepper or BBQ sauce to taste. Then shred meat and mix with sauce and simmer again for about 1 to 2 hours. Serve on hamburger buns.
Beat together the cake ingredients until well blended. Pour into sheet pan and bake at 350° for 20 to 25 minutes or until done.
Sift together dry ingredients. Add the orange juice, water, butter and egg; mix until well blended. Stir in cranberries and nuts. Grease and line with wax paper a 9 x 5-inch loaf pan. Spoon in mixture. Bake in a preheated oven at 325° for 1 hour. Remove from pan; peel off the paper and dust with powdered sugar. Slice and serve warm or cold with butter or cream cheese.
Scoop out center of bread. Mix remaining ingredients well. Stuff mixture into center of bread. Bake at 350° for 30 minutes. Serve with corn chips or tortilla chips.
In a pan, use 3/4 cup reserved pineapple juice, orange juice, sugar and cornstarch. Cook until thickened and bubbly. Stir 1 minute. Remove from heat and set aside.
Combine all ingredients in electric blender and blend at high. Place in large sieve inside mixing bowl. Press and stir with a spoon to extract as much liquid as possible. Discard solids in sieve. Taste and add more salt and vinegar if desired. Chill before serving. Makes 6 servings. Serve fresh the day made.
Mix all ingredients and bake, uncovered, at 350° for about 1 hour.
Cook Orzo according to package directions. Microwave broccoli (covered) on High 3 minutes. Stir, microwave 2 minutes. Add black beans, tomatoes, seasoning and Feta cheese. Stir, microwave 1 minute on High. stir in Orzo, microwave 2 minutes on High. Grate cheese to taste on each portion. Serves 6.
Preheat oven to 350°. Grease and flour two 9 x 5-inch loaf pans. Beat eggs until fluffy. Add sugar, oil and vanilla. Blend well. Add zucchini. Sift flour together with baking powder, soda and salt. Add to batter. Put in pineapple and nuts. Mix well. Bake until toothpick comes out clean. Bake for about 1 hour. Cool on wire rack before removing from pan. Wrap and store overnight to develop before serving.
Mix first 8 ingredients for marinade together. Layer onion, tomatoes and parsley in bowl. Add dressing and marinate overnight.
Put cucumbers, onions, red peppers and garlic in a large bowl. Cover with ice cubes and let stand 3 hours. Drain vegetables and remove garlic, if desired. Make syrup by combining vinegar, sugar, mustard seed and celery seed. Pour equal amounts of syrup into 2 large pots and bring to a boil. Add drained vegetables and bring to a rolling boil. Pack into hot sterilized jars. Fill to brim and seal.
This turns out very pretty. I use a cake Bundt pan with Teflon coating or a large Tupperware mold.
Fill pie shell with sliced peaches. Mix remaining ingredients and pour over peaches. Bake at 375° until custard is set.
Combine butter, evaporated milk and cake mix. Spread 1/2 of cake mix into bottom of a 13 x 9-inch baking dish. Bake 8 minutes at 350°. Melt caramels with evaporated milk (microwave okay, stir frequently). Remove cake from oven. Pour and spread caramel mixture over cake. Sprinkle chocolate chips and nuts on top of caramel mixture (go easy on the chips or it will be too sweet). Top with remaining cake mixture. Bake 20 minutes. Cool and cut into bars.
Brown chicken in olive oil with garlic. Sprinkle with salt, pepper and oregano. Add mushrooms while browning. Add tomatoes. Cover and cook until chicken is tender. Serve over spaghetti or rice.
Make cake mix as directed. Put in 13 x 9-inch greased and floured pan. Add chocolate chips on top. Mix eggs, cheese, sugar and vanilla. Pour over cake mix. Bake in 350° oven 50 to 60 minutes. When cool, put sifted confectioners sugar on top.
Put ingredients as listed in pan. Bake in oven at 375 degrees for 1 hour.
Combine chocolate and cream in a medium saucepan. Cook over low heat, stirring constantly, until chocolate is melted and smooth. Add sugar and peanut butter; continue cooking until slightly thickened. Remove from heat; stir in vanilla. Pour into fondue pot. Serve warm with fondue dippers. Makes about 2 cups fondue.
Line pie plate. Beat egg whites stiff. Add 1/4 cup sugar, butter and juice to egg yolks; beat thoroughly. Add remaining sugar, flour and salt; beat well. Add rhubarb to yolk mixture and stir well. Gently fold in meringue. Pour into pastry shell; sprinkle top with pecans. Bake on bottom rack at 375° for 15 minutes, then reduce heat to 325° for 45 minutes more.
Combine pudding, sugar and milk in a small bowl. Beat slowly with mixer (about 1 minute). Fold in Cool Whip. Spread on cake. Makes enough for two 9-inch layers. Store frosted cake in refrigerator.
Saute hamburger until brown. Meanwhile, boil macaroni until tender. Drain macaroni and combine with meat; add tomato sauces and seasonings. Fold in corn. Place mixture in a 2-quart casserole and bake at 350° for 45 minutes.
Mix all ingredients thoroughly. Roll into walnut size balls. Bake on cookie sheet. Do not let balls touch each other. Bake at 350° for 15 minutes.
Prepare cake mix according to package directions. Pour batter into a large rectangle dish (9 x 13). Bake 30 to 40 minutes or until done. Cool completely.
Mix sugar, molasses, shortening and spices in a saucepan; bring to a boil. Cool and add vinegar, then eggs one at a time. Beat after each addition. Mix soda in the water. Combine flour, soda and water with sugar mixture. Roll out 1/4 inch thick. Cut with 3-inch cookie cutter. Sprinkle with sugar. Place on greased cookie sheet. Bake in 375° oven for 10 to 12 minutes.
Cook rice according to package directions; cool. Mix in all remaining ingredients. Mix mayonnaise and artichoke juice; stir well. Cover and refrigerate. Serve cold.
Sift flour and salt together. Cut shortening in until size of small peas. Sprinkle 1 tablespoon of water over mixture. Gently toss with fork. Repeat until all is moistened. Form ball. Roll out on floured board and shape into pie pan.
Mix well in order given and pour into greased casserole. Bake for 1 hour at 350°.
Mix together sugar, cornstarch and water until smooth and thick. (An adult should be there or to do it.) Remove from heat; cool. Spoon mixture into muffin tin or small bowls. Add food coloring and a pinch of soap flakes or a drop of detergent into each portion. Stir. Have fun; all ages.
Combine all ingredients, except Cool Whip. Mix well. Fold in Cool Whip. Put into a 13 x 9-inch pan lined with graham cracker crumbs. Cover with foil. May be served either frozen or refrigerated.
Slice mushrooms, pepper and cheese. Cut up onions. Combine together. Mix oil, vinegar and seasoning. Pour over mushroom combination; mix well. Refrigerate overnight.
In a small bowl sprinkle gelatin over water; allow to stand 2 minutes to soften. In medium saucepan, stir together sugar and cocoa; stir in milk. Cook over medium heat, stirring constantly until mixture is very hot. Add gelatin mixture, stirring until gelatin is dissolved. Pour into medium bowl. Refrigerate until mixture is chilled (do not allow to gel).
Drain and chop the artichoke hearts. Mix with the remaining ingredients. Bake for 25 minutes at 325°. Serve warm with crackers.
Mix brown sugar and flour. Add cream and butter. Heat and let cool a little. Add eggs and vanilla. Heat thoroughly. Pour into pie shells and bake for 30 minutes at 350°.
In a large bowl, beat together the applesauce, egg, oil and honey. Set the bowl aside.
In small bowl, blend soy sauce into cornstarch. Stir in sherry, gingerroot, sugar, salt and red pepper. Heat 1 tablespoon oil in skillet for 2 minutes over medium-high heat. Stir-fry green pepper and onion for 2 minutes. Remove to bowl. Stir-fry walnuts 1 to 2 minutes until golden. Remove to bowl. Add remaining oil, if necessary, and reheat. Stir-fry chicken for 2 to 3 minutes, until all pieces are white. Stir soy sauce mixture and then stir into chicken. Cook and stir until thickened. Stir in vegetables and walnuts. Cook 1 minute until heated through. Serve over hot rice. Serves 2.
Beat egg whites with an electric beater until soft peaks form. Gradually add sugar beating constantly. Keep beating for approximately 10 minutes. Fold in cornflour and lemon juice. Drop in "blob" on baking paper on a cookie sheet and bake at 300° for 1 hour.
Preheat oven to 350°. Grease 13 x 9 x 2-inch pan. Combine dry cake mix and coconut in large bowl. Cut in butter with pastry blender or 2 knives. Put apple pieces into pan. Sprinkle crumbly mixture over apples. Combine water and lemon juice in glass measure. Pour over all. Bake at 350° for 45 to 55 minutes or until top is lightly browned. Set to cool before serving. Serves 12 to 16.
Preheat oven to 350°. Butter 7 x 5 x 3-inch casserole dish. Melt margarine; add flour to make a thick paste. Add liquid from both cans of asparagus; add milk and cook over low heat, stirring constantly until thick. Stir in grated cheese. Add asparagus and stir until asparagus comes to pieces. Add chopped boiled eggs. Pour into casserole dish and cover with cracker crumbs. Bake until crumbs are brown or about 20 minutes.
Mix as much of the ingredients for the amount of salad you need. Chill in refrigerator.
Preheat oven to 400°. Bake until golden brown, about 30 to 40 minutes.
Mix cake with pineapple. Use cake mix instructions and bake according to directions. Do not add water. Do not drain pineapple.
Dissolve gelatin in water. Stir in strawberries, blueberries and pineapple. Pour half of gelatin mixture into a 9 x 13-inch pan. Chill until almost set. Combine sour cream and cream cheese, mixing until well blended. Spread over chilled layer. Gradually spoon remaining gelatin mixture over sour cream layer; chill until firm.
Cut cabbage into wedges. Sprinkle with salad dressing. Place on stove; cook until tender. Sprinkle pepper on top.