HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together margarine, sugar and baking soda. Add vinegar, flour and nuts. Blend well. Drop with teaspoon on cookie sheet. Bake at 300° for 15 to 20 minutes. Yield: 4 to 4 1/2 dozen.
Saute onion in margarine. Add to squash and stir. Add soup, cheese and 1 cup crumbs. Mix thoroughly. Pour into baking dish and top with 1/2 cup crumbs. Bake at 325° for 30 minutes.
Place in blender all ingredients. Blend 30 seconds or until the mixture is creamy.
Mix all ingredients in blender and pour in casserole dish. Chill for several hours.
Cream margarine and Fruit Sweet. Add egg and vanilla. Blend in lemon juice and yogurt. Stir in lemon peel and chopped pulp. In separate bowl combine flour, baking powder, salt, baking soda and wheat germ. Add to batter. Stir in nuts. Pour batter into 9 x 5 x 3-inch loaf pan which has been sprayed with nonstick coating. Bake 45 to 50 minutes at 350°. Makes 16 slices.
Boil the first 5 ingredients for 20 minutes. Add frozen vegetables and boil 10 minutes or more. Add cream of chicken soup, the one pound of cheese which has been cubed and the mushrooms. Stir over heat until well blended. Makes 3 quarts.
Preheat oven to 350°. Lightly oil a 1 3/4-quart deep sided baking dish or spray with nonstick cooking spray. In small bowl, combine tomato sauce, brown sugar, relish, garlic powder and dry mustard. Mix well. Spread 1/2 of the rice in the prepared baking dish. Top with 1/2 the corn, spoon 1/2 of the kidney beans evenly over the corn. Top with 1/2 onions and 1/2 sauce. Top with remaining rice, then corn, beans, onions and remaining sauce. Cover and bake 1 hour.
Beat eggs until light and fluffy. Add sugar, butter and vanilla. Add cocoa, flour and salt. Beat until smooth. Line a 9-inch square pan with parchment paper. Spray parchment paper with Pam. Pour brownie batter onto parchment. Bake at 300° for 40 minutes or until done. Toothpick comes out clean. Onto a cooling rack, lift parchment paper out of pan to rack. Pull paper away from brownies. When cool, cut with a pizza cutter. Delicious and so rich! Serves 1 to 2 chocoholics. Can freeze.
Mix sherbet in milk, reserving some for top. Add Squirt or 7-UP and orange juice. Make 10 minutes before serving. Top with reserved sherbet. Makes 32 punch servings.
Cover the spareribs with cold water; bring to a boil. Skim the fat. Add all ingredients, except barley. Simmer, uncovered, for 2 hours, or until the meat is tender. Add barley 20 minutes before meat is done.
Preheat oven to 350°. Grate cheese and mix with sausage and Bisquick. Form small balls, about 1-inch in diameter. Place on broiler pan and bake 15 minutes. Serve hot.
Place cracker crumbs in a 9 x 13-inch pan to form crust. Melt Jell-O in 2 cups of hot water. Stir in cream cheese and marshmallows until melted. Let mixture cool. Add peaches and 1 tub of Cool Whip. Pour into crust and refrigerate until set. When completely set, top with second container of Cool Whip.
Combine first four ingredients. Stir in pecans. Pour into pastry shell. Bake at 350° for 50 to 55 minutes.
Saute onion, green pepper, mushrooms and tomatoes in skillet for 30 minutes. Then add all ingredients, along with hamburger patties to which you have added salt, pepper and garlic salt. Cook on very low heat 1 hour. I serve this with spaghetti and we have meatball sandwiches on French bread.
Saute butter, potatoes and onions until well coated with butter. Add thyme, rosemary and paprika. Season with salt and pepper. Cover and cook on low heat for about 10 minutes until potatoes and onions are soft, but browned. Add chicken stock and bring to boil. Simmer 10 minutes. Puree in blender or food processor to make smooth. Serve in soup bowls garnished with a sprinkling of thyme leaves.
Preheat oven to 375°. Combine crumbs, sugar and margarine; press firmly on bottom of 13 x 9-inch baking pan. Bake 8 minutes. Cool. Reduce oven temperature to 300°. In large mixer bowl, beat cheese until fluffy. Gradually beat in Eagle Brand until smooth. Add eggs and ReaLemon brand; mix well. Spread preserves evenly over prepared crust. Pour cheese mixture over preserves. Bake 45 to 50 minutes or until center is set. Cool. Chill thoroughly. Garnish as desired. Refrigerate leftovers.
In a microwave container, combine 1/4 cup water with sugar, lemon juice and vanilla. Microwave on High for 2 to 4 minutes or until boiling rapidly. Stir in peaches and Grand Marnier. Chill. Serve over ice cream. Serves 4.
Boil ingredients together all but the cucumbers. When boiling, add cucumbers. Boil everything, then put in heated jars and seal.
Cream the butter or margarine and sugar. Add egg yolk, flour and nuts. Spread half of this mixture in ungreased square pan. Spread with jam. Top with remaining cake mixture. Bake 1 hour at 300°. Cut in squares.
Beat together sugar and cream cheese. Whip milk. Add chilled jello to cheese mixture, beating slowly. Fold in milk to mixture with spoon or hand whip. Pour into dish and chill 1 1/2 hours. Spoon cherry pie filling over cake and sprinkle with chopped pecans. Chill 1/2 hour more before serving.
Peel the apples and put them in a bowl. Then you cook it and you smash. Then you put cinnamon. Then you eat it.
Boil wild rice 50 minutes (keep covered with water). While rice is boiling, saute onions and mushrooms in 1 stick of butter. Season with Lawry's seasoned salt and seasoned pepper. When rice is cooked, rinse in hot water and drain. Add rice to mushrooms and onions. Add second stick of butter. Heat until butter is melted and rice mixture is warm.
Trim crusts from bread. Butter one side of each slice. Press buttered side down in muffin cups. Bake in preheated 375° oven for about 12 minutes or until lightly toasted. You can then fill these to make individual servings of any egg, cheese or meat dish.
Put oranges in basket of 30 cup percolator. Mix spices together and sprinkle over oranges. Put cider in percolator and percolate as for coffee.
In a bowl, combine eggs, rice, bacon, green pepper, cheese, onion, salt and pepper. Cover and chill at least one hour. Using 1/3 cup rice mixture for each, shape in patties about 3 1/2-inches in diameter.
Saute onions and celery in margarine until onions are wilted. Blend flour in well with this mixture. Pour in the milk gradually, stirring constantly. Add egg yolks, salt, red and black pepper. Cook for 5 minutes. Put crabmeat in mixing bowl and pour the cooked sauce over the crabmeat. Blend well and then transfer into a lightly greased casserole and sprinkle with grated Cheddar cheese. Bake at 375° for 15 to 20 minutes or until light brown. Serves 6.
Press ground beef into bottom of 2 1/2-quart casserole. Sprinkle with milk, salt and pepper. Layer potatoes, onions, soup and cheese on top. Bake, covered, at 350° for 1 hour or until potatoes are tender.
Cook carrots 10 minutes after they start to boil. They should be firm. Combine all ingredients and pour over carrots. Let stand in refrigerator overnight.
Preheat oven to 350°. Combine egg, milk, garlic, salt and pepper. Dip chicken breasts in this mixture and then in bread crumbs. Heat olive oil in skillet; saute chicken very quickly, just until browned. Put in flat Pyrex casserole. Pour the chicken broth over it. Sprinkle with white wine, then with Parmesan cheese and lastly the lemon juice. Bake, covered, at 350° for 25 minutes, then uncover and cook 10 minutes more.
Cook tomatoes, onions, garlic and fresh parsley. Then run through ricer. Return to kettle and add remaining ingredients. Cook to desired thickness, about 4 hours. Good for spaghetti too.
Bring to a boil and pour this mixture into jar. Then fill the jar with boiling water. Do not use for 10 days. After 10 days, place in refrigerator and serve.
Cook the first 4 ingredients until clear. Cool slightly. Beat the egg whites until frothy. Continue beating while slowly pouring cooked mixture in. Beat 5 minutes. Cover cooled pie, sealing edges to crust. Bake at 450° for 5 to 7 minutes.
Brown meat and drain; stir in rest of ingredients. Bring to a boil and simmer until vegetables are tender. Additional water may be added if soup becomes too thick. Serves 8 to 10 cups.
Place meat in a roasting pan, fat side up. Put the chopped vegetables over the meat; pour the chili sauce and water over all. Cover and bake at 325° for 3 or 3 1/2 hours. Let cool 20 minutes. Slice thin and pour the beer over the brisket. Place back in the oven for 1 hour.
Melt butter and chocolate in saucepan, over low heat, for 8 to 10 minutes. Cool. In separate bowl, combine melted chocolate mixture, 1 cup flour, sugar, eggs, baking powder and salt. Beat until well mixed, 2 to 3 minutes. By hand, stir in remaining flour and nuts. Cover and refrigerate until firm, 2 hours or overnight.
Bake cake according to the directions on the package. After cake is cooked, punch holes in it and pour the milk and caramel over it. Let cake cool. Top with Cool Whip. Sprinkle crushed Heath bar candy over Cool Whip. Refrigerate. This cake is best if made several hours before serving.
Crust: Mix and press first 2 ingredients into spring-form pan. Refrigerate until batter is ready.
Mix soups and sour cream and pour over chicken. Crush 1 package crackers and sprinkle over this, and dot with 1/2 stick butter. Bake at 350° for 20 minutes.
These light tender rolls separate easily into bite-sized pieces. They look fancy, but are easily made.
Spray 12 muffin cups with a nonfat cooking spray. In a medium bowl, combine flour, sugar, baking powder, baking soda, salt and cinnamon. In a large bowl, using a wire whisk, beat Egg Beaters. Stir in pumpkin, cereal, milk and corn syrup. Add to flour mixture. Stir until well blended. Spoon into prepared muffin cups. Bake at 400° for 18 to 20 minutes. Cool in pan 5 minutes. Yields 12 muffins.
Hard-boil eggs and chop. Chop olives. Finely chop onion. Combine all ingredients and spread on buttered bread. Makes 1 1/2 cups.
Combine sugar, salt, cocoa, oleo and milk. Bring to a boil, to a full rolling boil. Take off stove; add oats and peanut butter. Drop by spoonful on wax paper.
Cut up vegetables. Puree in a blender, 1/2 at a time, with enough of the tomato juice to cover. Put puree in a bowl. Beat in oil, vinegar, remaining tomato juice, salt, pepper and Tabasco. Chill.
In a medium pot, heat oil over medium-high heat. Add onion; cook stirring occasionally until very tender, about 10 minutes. Stir in corn, cumin, lime zest and juice, salt and pimentos. Cover and cook until heated through, about 10 minutes. Makes 8 servings.
Place the macaroni in large bowl with the water and salt. Cook in microwave for 15 minutes. Stir twice during cooking. Drain and rinse. Melt the butter in a bowl for 1 minute, then add the onion and continue cooking for 6 minutes. Stir in the flour to absorb the butter, then gradually mix in the milk. Add the grated cheese and cook in the microwave for 5 minutes, stirring twice. Add the macaroni, season lightly and return to the microwave for 4 minutes, stirring 4 times during cooking.
Mix pineapple (juice and all), pecans, eggs and sugar. Add butter by slicing into small pieces.
Slice peaches. Pour sugar and lemon juice over peaches. Let stand one hour. Drain. Should be one cup. If not, add enough water to make 1 cup. Cook liquid with cornstarch and salt until thickened, then cool. Add coloring and almond extract. Cool completely. Add to peaches. Pour into baked pie shell. Cover with whipped cream. Keep refrigerated.
Lightly brown bacon and onion in large skillet. Remove from heat. Stir in all beans, cheese, brown sugar, catsup and Worcestershire sauce. Ladle into shallow baking dish. Bake in 350° oven for 30 to 60 minutes.
In a large mixing bowl, combine cream cheese, mayonnaise and sugar; mix well. Stir in cranberry sauce, pineapple with its juice and nuts. Fold in whipped cream. Pour mixture into an 8 x 8 x 2-inch pan. Freeze until firm. Let thaw 5 minutes before serving.
Cream 1/4 cup margarine and 1/4 cup shortening with sugar. Add vanilla. Add eggs one at a time. Add alternately with 1 cup buttermilk, 2 cups flour, nutmeg, soda, baking powder and salt. Pour into greased 13 x 9 x 2-inch pan or 2 (9-inch) cake pans. Bake at 350° for 30 to 35 minutes.
Mix oil, sugar and eggs. Beat well, then add pumpkin and water. Mix all dry ingredients together. Add to pumpkin mixture. Fold in nuts and raisins. Grease (or spray with Pam) and flour 2 large loaf pans or 3 small pans. Bake at 350° for 50 minutes.
Cook potatoes; cook bacon crisp. Mix mayonnaise and dijon mustard. Cut up green onion. Toss all together.
Cook carrots until barely tender. In a saucepan, melt butter; add next 7 ingredients. Cook until thick.
In a skillet, cook the ground beef and onion until the meat is done. Do not drain the meat. Pour meat and onions in large bowl. Add all the remaining ingredients to the meat and onions, except the noodles and parmesan cheese.
Put dry ingredients in large bowl. Add eggs and milk, mixing together. Form oblong loaf and place in baking dish. Brown top under broiler for a few minutes. Bake with lid for 1 hour at 300°, then remove lid and bake for 20 to 25 minutes or microwave on High for 12 to 15 minutes or to temperature of 160° to 170°.
Crumble sausage into skillet. Brown and drain. Line the bottom of a 9 x 13 x 2-inch baking dish with crescent rolls firmly pressed to seal. Sprinkle the sausage and cheese onto the rolls. Combine remaining ingredients. Beat well and pour over the sausage and cheese. Bake at 425° for 15 minutes or until set. Let it stand for 5 minutes. Cut into squares. Serves 6 to 8 people.
In a 9 x 13-inch pan, spread about 1 cup sauce. Arrange a layer of uncooked noodles. Top with sauce, Ricotta, Mozzarella, Parmesan and sauce. Repeat, gently pressing the lasagna pieces into the cheese mixture below. End with a final layer of lasagna pieces. Pour remaining sauce over the top, making sure all pieces are covered with sauce. Top with Mozzarella and Parmesan. Do not be concerned about the empty spaces at the end of the pan. The lasagna will expand during cooking. Bake at 350° for 45 to 55 minutes until lightly browned and bubbly. Allow to stand 15 minutes. Cut in squares to serve.
Dissolve gelatin in boiling water. Add 2 cups juice; chill until partially set. Add well drained fruits; mix and pour into a 9 x 13-inch pan. Cover with plastic wrap; refrigerate at least overnight. On the day this is to be served, prepare topping. (Mix cream cheese, sour cream, sugar and vanilla.) Spread on top of gelatin; sprinkle with chopped nuts.
In mixing bowl, cream shortening and sugars until light and fluffy. Beat in eggs. Stir together whole wheat flour, baking powder, salt, nutmeg and cinnamon. Add to creamed mixture. Stir in oats, walnuts and raisins.
Combine sugar, margarine, cranberries and cream in a heavy saucepan. Bring to a boil and then reduce heat to medium. Cook for four minutes, stirring constantly. Stir in vanilla chips and melt, which should be about one minute longer. Remove from heat and stir in Marshmallow Creme and pecans. Pour onto a well buttered 8 or 9-inch square pan. Cool at room temperature, then refrigerate.
Grate zucchini. Cream the margarine, oil and sugar. Add eggs, vanilla and sour milk; mix well. Add dry ingredients. Mix well, then add zucchini. Spoon into greased 9 x 13-inch pan and sprinkle with chocolate chips. Bake at 325° for 40 to 50 minutes.
Crush cranberries, pineapple and sugar in a blender and put boiling water over jello; add 1 cup cold water and mix. Put in bowl and freeze until using.
First Cooking Pan: Melt 1/4 stick margarine. Mix raw eggs with salt, pepper and milk. Scramble eggs until done. Set this pan to the side.
Slice tomatoes in half cutting across the grain. Arrange on a baking sheet. Add salt and pepper. Mix the garlic, oil and bread crumbs together and place some on the open face of each tomato half. Sprinkle a bit of basil on each and top with about 1 tsp. cheese for each tomato. Broil until cheese melts a bit and turns golden brown. Remove from oven and heat oven to 375°. Heat the tomatoes for about 15 minutes before serving. Do not overcook or they will be mushy.
Scald and peel tomatoes and cut in pieces. After boiling tomatoes for 2 hours, add onions and peppers and add cinnamon, ginger, cloves, dry mustard and sugar. Boil for 1/2 hour and then add 1/2 pint vinegar. Boil 1/2 hour more, put into hot canning jars and seal.
Cream Crisco and butter; add sugar, milk or water and vanilla. Blend on medium speed until well mixed. To make chocolate, add 1/4 cup cocoa and 1 tablespoon or more of milk or water.
Grind first 8 ingredients and blend together. Mix remaining ingredients. Boil until hot and add to ground garden vegetables and boil 15 or 20 minutes. Put into quart jars and seal.
Beat cream cheese and sour cream until well blended. Stir in remaining ingredients; mix well. Refrigerate.
Dissolve yeast and sugar in lukewarm water. Add melted shortening and half of flour. Beat well until smooth. Add salt and balance of flour (or at least enough to make a moderately firm dough). Knead thoroughly. Roll and cut with biscuit cutter. Place on well-greased pan a slight distance apart. Cover and let rise (about 2 hours). Bake in 425° oven for 10 minutes.
Steeped tea must sit for 1/2 hour. Simmer together water, orange juice, sugar and lemonade until sugar melts in simmer pot. After tea is steeped, add to simmer pot. When cool, add 2 cups of brandy. Stir well. Put into Tupperware and freeze. Stir a couple of times before it freezes hard, about 12 hours. Will last for about a year in the freezer. Fill a glass with slush, then add Sprite to the top of the glass.
Combine all ingredients (except nuts) in double boiler. Place over simmering water and stir until smooth. Add nuts and mix. Spread candy quickly in buttered 9 x 5-inch loaf pan. Cool; cut into squares.
Cream margarine and add sugar; mix well. Blend in orange juice, then vanilla wafer crumbs. Pinch off small pieces and form into balls. Roll in coconut. Refrigerate until firm. Makes approximately 6 dozen balls.
Put all ingredients in crock-pot or large pan. Cover and cook on low heat for 10 to 12 hours. (Crock-pot for 5 to 6 hours.) Add water, if needed. Start with less water when using crock-pot.
Mix bananas and pineapple together so all bananas are coated with pineapple. Mix all the other ingredients together and freeze. Thaw until slushy; eat with a spoon.
Saute the meat in the oil. Add the chopped vegetables. Cook 10 minutes. Add the soup, mushrooms with liquid and the seasonings. Simmer 10 minutes. Cook noodles and drain. Mix noodles with the meat sauce and spread in a buttered 13 x 9-inch glass baking dish. Mix the bread crumbs with melted butter and grated cheese and spread over the top. Bake, uncovered, at 350° for 20 minutes.
*To toast almonds, bake in ungreased shallow pan in 350° oven 10 minutes, stirring occasionally, until golden brown.
Combine butter, shortening and sugar. Beat until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla and food coloring. Combine salt and flour, add to cream mixture alternatively with milk, bearing well. Pour batter into a greased, floured 10 inch tube pan. Bake at 325 degrees about 1 hour and 20 minutes. Cook cake completely. Frost with cream cheese frosting.
All ingredients should be at room temperature. Sift together flour, soda and salt. Set aside. Cream together butter, shortening, Pioneer sugar and vanilla. Add egg. Mix until fluffy. Stir in dry ingredients until mixture is smooth. Blend in milk. Drop by teaspoonful onto greased cookie sheet. Flatten with bottom of glass which has been dipped in Pioneer sugar. Bake at 375° for 10 to 12 minutes. Cool. Yield: 5 1/2 dozen 2-inch cookies.
In medium bowl, toss together grated carrots and cheese. Divide and spread mayonnaise evenly among bread slices. Sprinkle with salt and pepper. Spread 8 slices with carrot-cheese mixture. Top with remaining bread slices. Trim off crusts and cut each sandwich into 4 squares, triangles, or fingers.
Mix Bisquick and water. Grease a 9 x 13-inch pan. Sprinkle corn meal in pan. Wet fingers and pat Bisquick dough into pan. If using refried beans, spread beans on. Brown ground beef. Add water and seasoning according to directions on back of taco mix. Add onion, tomatoes and green chili. Spread beef mixture over beans. Bake for 25 minutes at 400°. Cut into large, cake-size pieces. Top with remaining ingredients.
Mix all ingredients well, then bake for 30 minutes at 350°. Can be baked in two round cake pans or one (9 x 13-inch) pan or 12 x 18-inch pan.
Bake Meringue Shells. Blend cream cheese, sugar and vanilla in chilled bowl. Beat cream until stiff. Gently fold whipped cream and the marshmallows into cream cheese mixture. Pile into shells. Cover; chill at least 12 hours. Just before serving, top with cherry pie filling, which is mixed with 1 teaspoon lemon juice. Makes 6 to 8 servings.
Mix all ingredients, except for almonds. Sprinkle almonds over mixture; spread onto oblong baking dish. Sprinkle paprika over almonds. Bake at 350° for 15 to 20 minutes.
Preheat oven to 350 degrees. Boil chicken and tear into pieces. Prepare stuffing mix. Stir in melted butter. Put half of stuffing mix in a large casserole dish. Mix chicken soup, broth and milk. Layer chicken on top of stuffing. Pour mixture over top of chicken. Add the rest of the stuffing on top and bake 30 to 45 minutes.
Mix and store in a tightly closed container. For 1 cup of tea, mix 2 heaping teaspoons of mixture in 1 cup hot water.
Beat all ingredients, except sugar and cinnamon, well with mixer. Blend sugar and cinnamon. Sprinkle on top of batter and cut with a knife. Bake at 350° for 45 minutes in a well-greased Bundt pan.
On medium heat, melt butter, milk, peanut butter, cocoa and sugar. When it begins to boil, cook 3 to 5 minutes, stirring constantly. Remove from heat and add vanilla and oatmeal. Mix well and spoon onto wax paper.
Mix and press in 8 x 8-inch pan chopped pecans, oleo and flour. Bake 20 minutes in 350° oven. Blend Cool Whip, powdered sugar, cream cheese and milk with instant chocolate pudding until thick and spread on cooled pie crust. Top with Cool Whip and grated Hershey bar or grated pecans or both!
Boil chicken in salted water until tender. Save broth. Skin and debone chicken breasts and shred or just tear into small pieces. Cook rice using 2 cups of chicken broth instead of water. When rice is done, add soup, sour cream, shredded chicken and 1 cup of broth. Mix well. Put into 9 x 13-inch baking dish and put grated cheese on top. Bake at 350° for about 30 to 40 minutes until bubbly.
Line muffin wells with pink and white paper cups. Sift together dry ingredients. Stir to blend and make a well in center. Drain cherries, reserving juice. Finely chop and measure cherries (should be about 3/4 cup).
Over medium heat, slowly melt butter and tomato paste. Combine onions, bell pepper and celery and cook until onions are tender. Add crawfish. Blend cornstarch with cold water to form a smooth paste and stir into crawfish mixture. Season with Cajun seasoning or with salt and pepper. Cover and cook 15 minutes over medium heat, stirring often. Serve over rice, garnished with a parsley sprig. Yields 4 servings.
Preheat oven to 400°. Combine dry ingredients. Cut in butter, then add liquids. Mix until just moistened. Spread peaches in 8 x 8-inch pan. Cover with dough. Bake for 15 to 18 minutes.
GENTLY combine all fruits in large bowl & toss Squeeze juice from grapefruit rind over fruit.
Melt butter; pour 1/2 amount in baking dish that was sprayed with Pam. Beat eggs; combine with milk and sugar. Cut bread into 2-inch slices; dip in milk and egg mixture and place in baking dish. Pour remaining milk and eggs on top of bread to completely soak. Pour rest of butter on top. Bake at 400° until golden brown; turn once if necessary. Remove from oven and sprinkle heavily with powdered sugar, sparingly with cinnamon.
Brown ground beef and drain. Add onion, celery and green peppers. Cook for about 5 minutes and add tomatoes. Stir often to keep from sticking. Add chili powder and stir. Add tomato sauce and sugar. Cook slowly for about 1 1/2 hours, stirring fairly frequently to prevent sticking. Serves about 20 hungry people.
Layer ingredients in rice cooker as listed. When rice cooker alarms, let stand on warm for about 15 minutes. Stir well.