HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter; add carrots and onion. Cook until tender. Blend in flour, salt and pepper. Add milk, stirring constantly. Add Cheez Whiz. Blend in beer.
In a 9 x 13 inch pan, add all ingredients together. Add some more crushed Doritos and top with some more shredded cheese. Bake in 350 degree oven for 30 minutes.
Mix together. Pour into large baking dish or pan and bake at 350° for 40 minutes.
Put roast in roaster pan and add water to top of meat. Bring almost to boil. Turn heat down and simmer about 3 hours covered. Remove meat and bring water to boil. Add beef bouillon cubes, one for about each cup of liquid. Add noodles and turn heat down to simmer. Cook for at least 1 hour.
Layer in large bowl: lettuce, cauliflower and red onion. Combine mayonnaise, sugar and Parmesan cheese and spread on top; sprinkle with bacon. Refrigerate at least 6 hours before serving in an airtight container. Toss before serving. Makes large portions; may cut ingredients in half.
Cream shortening and sugar. Add the eggs and the pumpkin; beat thoroughly. Sift together dry ingredients, add to the creamed mixture in thirds with the water. Beat enough until the batter is smooth. Stir in nuts. Pour batter into greased and floured cans (4 smooth ones) or two loaf pans. Bake in a 350° oven for 35 minutes or until done. When baked (test with a toothpick) roll can and loosen, cake will come out easily.
Mix and refrigerate overnight (do not freeze). Red and green cherries could be added for color.
Cook sugar, milk, margarine (or butter) and cocoa for 1 1/2 minutes. Start counting time when mixture has reached full boil. Remove from heat and add oats, vanilla (and peanut butter if desired). Mix until blended. Spoon on wax paper. Place wax paper on top of brown grocery bag.
Chop the cranberries in chopper or blender; coarse. Add sugar and let sit in refrigerator overnight. Add marshmallows, pineapple and pecans. Whip the whipping cream and stir into mixture. Refrigerate until time to serve. Serves a million and three people. Keeps well for 2 or 3 days. Excellent with any kind of meat dish.
Saute 2 tablespoons oleo with onion. Add next 5 ingredients and cook until cheese melts. Cook spaghetti noodles. Mix well with first 7 ingredients. Place in a 9 x 13-inch pan and top with last 3 ingredients. Bake at 375° for 20 minutes.
To fruit juices, add sugar, flour and lemon juice. Cook until thick like pudding. Add 2 beaten eggs and fruit. Cool mixture and noodles. Add Cool Whip to fruit and noodles; mix well.
Preheat oven to 300°. Pour oats into a large shallow baking pan. Combine sugar, oil, water, cinnamon and salt. Stir into oats and mix well. Spread evenly in pan. Bake at 300° for 30 minutes or until lightly toasted, stirring every 10 minutes. Remove from oven. Cool; store in a tightly covered container.
Bake potatoes until done. When cool, cut into chunks. Melt butter in large frying pan. Add potatoes, cheese and bacon bits. Season with salt, pepper and seasoning salt to taste. Cook until cheese is melted. (Great for left over baked potatoes.)
Beat butter and sugars until fluffy. Beat in egg and vanilla. Mix in flour, soda and salt. Stir in white chocolate, walnuts and raisins. Drop by tablespoon, 1 1/2-inches apart, on ungreased cookie sheet. Bake at 375° for 12 to 15 minutes. Cool 2 to 3 minutes. Remove from sheet. Cool on wire racks. Yields 3 dozen.
In a brownie pan, place drained peaches evenly over the bottom. Sprinkle cake mix over peaches. Pour juice over the cake mix. Dot with butter over the entire mixture. Bake at 350° for 25 to 30 minutes or until golden brown. Cool. Cut in squares and serve with whipped cream or ice cream.
Prepare cake mix as directed. Add 2 teaspoons of vanilla flavoring to batter. Make 4 layers.
Brown hamburger meat and onion in oil. Combine with beans and catsup. Pour into baking dish. Sprinkle with bread crumbs if desired (optional). Bake at 375° for about 30 minutes.
Chop cauliflower and onion in food processor. Combine vegetables with water, bouillon cubes and salt in large saucepan. Cover and simmer about 15 minutes or until tender. Stir in dry milk powder. Shred cheese and add to soup. Stir until cheese melts. Makes 8 servings.
Place chicken in 9 x 13-inch pan. Bring to boil the broth and soup. Combine flour, salt, pepper, buttermilk and oleo. Mix to form batter. Pour broth mixture over chicken. Spoon batter over top. Bake at 425° for 25 to 30 minutes.
Dice tomatoes. Slice cucumber. Chop onion and mix together. Mix together 1/4 cup sugar and 1 cup mayonnaise. Pour this over tomato mixture. Sprinkle with cheese. Add bacon bits.
Melt caramels and water over hot water and add nuts. Drop by teaspoon on buttered cookie sheet. Cool. Melt chocolate and paraffin over hot water. Dip caramels and drop on wax paper.
Tear the greens into bite size pieces and place in bowl. Mix the salt, pepper, dry mustard, sugar, onion (minced), salad oil, vinegar and water; pour over greens. Toss bacon or ham with greens. Top with egg slices and serve.
Heat oven to 350°. Mix pretzels, sugar and margarine. Press mixture into 9 x 13-inch baking dish. Bake 12 minutes.
Cream shortening, peanut butter and sugars. Add egg, milk and vanilla; beat well. Sift together the flour, soda and salt; blend in gradually. Mix thoroughly. Shape by rounded teaspoonfuls into balls. Roll in sugar. Place on ungreased cookie sheet. Bake at 375° for 8 minutes. Remove from oven; place a solid milk chocolate kiss on top of each cookie. Press down so that cookie cracks around edge. Return to oven; bake 2 to 5 minutes longer. This recipe makes about 4 dozen cookies.
Combine chicken, lettuce, peppers and tomatoes in a large bowl. Heat tortillas by placing them one at a time in a dry skillet. Turn once until brown and puffy. To assemble: Place a tortilla on a plate and top with some of the chicken mixture. Garnish with sour cream, salsa and cheese. Serves 6.
Heat and dissolve cheese and milk. Add chicken, beef seasonings, butter and water. Add broccoli and pimento. Heat all and serve.
Brown bacon and drain fat. Crumble. Brown hamburger with onion. Add the 4 cans of beans (don't drain liquid), catsup, brown sugar and crumbled bacon. Mix and put in baking dish. Bake at 350° for 1 1/2 hours. Serves 8.
Cook chicken. Then skin and dice up chicken. Save chicken broth. Cook broccoli. Let cool and chop fine. Mix dressing mix together using the chicken broth to replace water according to package directions. Then add chopped broccoli to dressing mix. Then add the chicken and cream of chicken soup. Sprinkle the Mozzarella cheese on top. Cook at 350° for 30 minutes.
Cook meat until done. Add sugar and sauce until well blended. Cook noodles as directed on package. Add cream cheese and sour cream to noodles. Stir until melted, then add chopped onions. Add the noodle mixture and the meat mixture together and mix well. Pour into a 9 x 13-inch baking dish. Cover with grated cheese. Place in either warm oven or microwave on High just long enough to melt the cheese.
Preheat oven to 350°. Blend flour, salt and red pepper in a bowl. Add shortening and cheese, beat until light and fluffy. Mix in cereal. Shape into balls, flatten slightly and place on ungreased cookie sheets. Bake at 350° for 12 minutes.
Mix pudding into Cool Whip. Add rest of ingredients and mix well. Chill about 3 hours before serving.
Place chicken in baking pan. Mix other ingredients and spoon over chicken. Bake 45 minutes at 375°.
Chop onion and pepper; saute in oil until tender. Add meat; stir and cook until browned. In large bowl, place mushrooms, tomatoes, corn and 1/2 of cheese. Cook noodles in salted water until tender; drain. Add to mixture in bowl. Add meat mixture; blend well. Pour in greased 3-quart casserole dish. Let stand 12 to 24 hours. Cover and bake at 400° for 45 minutes. Sprinkle with remaining cheese and bake uncovered for 10 to 15 minutes longer. Serves 6 to 8.
Mix all ingredients and cook 4 hours in crock-pot or covered in oven at 250°.
Dip chicken into barbecue sauce. Coat with crushed stuffing. Place chicken on rack in a shallow roasting pan. Bake at 375° for 1 hour or until chicken is done. Prep time: 10 minutes. Serves 4.
In large bowl, beat egg; add remaining ingredients and mix well. Bake in a greased 2-quart baking dish at 350° for 1 hour. Yields 10 servings.
Beat butter 2 minutes until creamy. Add sugar 5 to 7 minutes, add eggs one at a time. Mix dry ingredients. Add to creamed mixture. Mix low speed until blended. Stir in vanilla. Add 4 ounces black walnuts. Mix well. Grease and flour tube pan. Bake on 325° for 1 hour and 20 minutes or until done. Cool in pan 10 to 15 minutes. Remove from pan and finish cooling.
In a large skillet, saute onion in margarine until limp. Add rice, sour cream, cottage cheese and bay leaf. Mix together. In a buttered casserole, put layer of rice, then a layer of chilies, and 1/2 of the grated Cheddar cheese; repeat. Bake for 25 minutes at 375°. Yields 8 servings.
Saute onion in butter until tender. Blend in flour, salt, paprika, mustard and pepper and cook until bubbly. Remove from heat. Add milk gradually. Boil 1 minute, stirring constantly. Remove from heat; add corn and egg. Pour into 1-quart baking dish. Top with buttered bread crumbs. Bake in moderate oven at 350° for 20 to 30 minutes. Makes 4 servings.
Heat oven to 350°. Beat eggs and sugar together. Add flour and beat. Add other ingredients and pour in greased pie plate. Bake about 30 minutes or until firm.
Remove tortillas from refrigerator; set aside. Melt margarine in skillet; cook onion until tender. Stir in chilies, soup and sour cream; mix well. Reserve 3/4 cup sauce; set aside. Stir in chicken and 1/2 cup cheese to remaining sauce in skillet. Warm tortillas according to package directions. Fill tortillas with chicken mixture; roll up. Spray baking dish with Pam and place seam side down. Combine reserved sauce and milk; spoon over rolled tortillas. Top with remaining cheese and bake 30 to 35 minutes at 350°.
Place all ingredients in crock-pot in order listed. Cover and cook on low for 8 to 10 hours (high for 3 hours). Stir well before serving. Excellent served with a rich meat.
Combine the cranberries, pears, onion, vinegar and pickling spice in a 9-inch microwave plate. Cover and microwave on High power for 9 minutes, stirring twice. Uncover. Stir in sugar and salt. Let cool and divide among 4 (6 ounce) jars. Cover and chill.
Brown spareribs with salt and pepper. Cook onion in fat until golden. Add remaining ingredients. Heat to a boil; reduce heat. Simmer for 20 minutes. Pour over spareribs. Bake for 1 hour and 30 minutes at 350°. Yield: 6 servings.
Cream together cheese, Jell-O and mayonnaise, making a paste. Heat pineapple juice (do not boil); add to paste and dissolve good. Refrigerate until partially thickened, then add pineapple, nuts and celery. Chill. Use a 3-quart rectangular dish.
Roll dough; cut with cookie cutters. Sugar before baking or bake and frost with powdered sugar frosting. It helps to mix up the dough and chill before rolling.
Simmer chili sauce and grape jelly until jelly is melted. Mix remaining ingredients and form into balls. Simmer in sauce 20 to 30 minutes or until meatballs are fully cooked.
Mix butter, flour and nuts together. Pat into a 9 x 13 inch baking pan. Bake 10 to 15 minutes at 350°. Cool.
Cover cookie sheet with graham crackers. Combine all of the ingredients; melt to a bubble up, do not boil. Pour hot mixture over graham crackers. Bake for 10 minutes at 375°. Cut into bars while hot. Makes 3 dozen.
Combine pineapple, including juice, with pudding. Let stand 10 minutes. Fold in thawed Cool Whip. Delicious on angel food cake and handy because all the needed ingredients can be stored in the freezer and one the shelf. Leftovers can be frozen.
In casserole layer ingredients: Brussels sprouts, 1/3 can soup, 1/3 cup cheese, broccoli, 1/3 can soup, 1/3 cup cheese, cauliflower, remaining soup, then remaining cheese. Bake for 20 minutes in a 350° oven.
Mix together pecans, flour and margarine. Press into 8 x 8-inch casserole dish and bake 15 minutes at 350°. Mix together cream cheese, 1 cup Cool Whip and confectioners sugar. Pour over cooled crust. Mix pudding as directed on box. Pour over cream cheese mixture. Spread Cool Whip over top. Chill well and serve cold.
Mix all together. Place in casserole. Top with shredded Cheddar cheese and bread crumbs. Bake at 350° for 30 minutes.
Preheat oven to 350° to 375°. Mix all ingredients into a large bowl. Put into square cake pan. Cook for 1 hour. Remove. Cover with ketchup. Return to oven for 15 to 20 minutes to finish cooking.
In bowl combine chicken with soup mix, 1 tablespoon oil, 1 tablespoon soy sauce, garlic and 1 tablespoon cornstarch. Marinate for 20 minutes. In skillet heat remaining oil and cook peppers and celery over high heat, stirring frequently for 3 minutes. Add green onions and cook 2 minutes. Remove from pan. Add chicken to skillet and cook 3 minutes. In separate bowl mix remaining soy sauce and cornstarch with water and sugar. Add to chicken in skillet with vegetable. Simmer for 3 minutes.
Drain the juice from fruit cocktail, sprinkle the jello on it. Fold in sour cream and Cool Whip. Refrigerate until ready to serve.
Combine beans, green chiles and 2 tablespoons tomatoes; stir well. Spread bean mixture evenly onto 4 tortillas. Top each evenly with goat cheese. Top with remaining tortillas. Place sandwiches on an ungreased baking sheet. Top each sandwich with 1 teaspoon chopped tomatoes. To serve, cut into wedges. Yields 4 servings.
Sprinkle fish with salt and pepper. Place half of fish in well greased dish, 12 x 8 x 2-inch. Place stuffing on top of fish and put remaining fish on top. Brush with oil or melted oleo. Sprinkle with paprika. Bake at 350° for 30 to 35 minutes.
Mix together and stir sugar, syrup and water. Boil to 300° (use candy thermometer). Remove from heat; add food color and candy oil. Pour onto pan or board covered with powdered sugar. Cut in pieces with scissors while cooling.
Combine sugar, milk and margarine. Cook to a good boil. Add chocolate chips and beat until thick.
Put shortening and water in 2-quart saucepan and bring to boil. Add flour and cook until thick, stirring constantly. When mixture gathers into a mass, remove from range and place into mixing bowl. Add eggs, one at a time, mixing thoroughly after each egg. Place in mound on greased cookie sheet about 1 1/2-inches apart. Bake 40 to 45 minutes at 400°. Remove from pan. Place puffs on wire rack to cool. Take a sharp knife and slit a small hole in base of puff. This permits steam to escape and keeps puff from falling.
Beat eggs, flour, milk, baking powder and salt with electric mixer. Fold mixture into liquid mixture. Pour into greased and floured tube pan. Sprinkle top with crisp fried bacon bits. Bake 55 to 60 minutes at 350°. Serve slices like cake.
Mix all spices together. Sprinkle on both sides of meat. Cover tightly and marinate 6 to 12 hours in the refrigerator. Dry at 145° for about 4 hours. The dehydrator works best.
Salt and pepper chicken; arrange in shallow baking dish. Mix catsup and honey together. Pour over chicken, turning once to coat both sides. Slice lemon into thin slices; lay on top of chicken. Bake at 375° for 15 minutes. Reduce heat to 350° and bake for 45 minutes more.
Cook noodles; drain and rinse. Melt butter with cream before noodles are done. Put noodles back in big boiler. Pour butter and cream over noodles. Add cheese; mix well. Stir until cheese is melted. Serve hot.
Place fish in glass dish which has been sprayed with Pam. Sprinkle with salt, garlic, pepper and oregano to taste. Add kiwi slices. Slowly squeeze and dribble lime over fish. Add nuts. Dribble margarine over all. Cover with tin foil to keep from drying out fish. Bake at 350° for 20 minutes until flaky.
Cream shortening and sugar together. Beat in eggs one at a time. Sift dry ingredients and add alternately with buttermilk to first mixture. Add coconut flavoring and coconut. Bake in greased and floured tube pan at 350° for 50 minutes to 1 hour.
Cream margarine, eggs and sugar together, then (in mixer) add gradually the pineapple, vanilla and bread cubes. Mix all together with juice and milk gradually. Put in greased casserole. Bake 50 minutes at 350°, uncovered.
In large saucepan, simmer 2 cans beef bouillon and 2 cubes beef bouillon, sliced onions and Worcestershire sauce for 1 hour. Fill four oven-worthy bowls with simmered ingredients. Add croutons; sprinkle with Parmesan cheese. Place sliced Mozzarella cheese on top. Bake in 300° oven for 20 minutes or until cheese has melted.
Take fresh graham crackers and spread with peanut butter. Top with a little honey. Yum!
Combine flour, cornstarch, sugar, nutmeg and butter until crumbly. Put in unbaked pie shell and pour in cream. Bake in 400° oven for 1 hour.
Alternate layers of pig feet and sauerkraut. Allow to boil 5 minutes. Add other ingredients and let simmer until vegetables are tender.
Mix all ingredients, except soup and mayonnaise. Combine soup and mayonnaise and add to chicken mixture. Stir lightly. Put in casserole and bake 30 to 35 minutes at 350°.
Prepare cake mix according to package directions. Bake and cool. With a large meat fork, punch holes in top of cake.
Preheat oven to 325°. Combine butter, sugar, water and 1 cup chips in a large saucepan. Cook over low heat until all chocolate and butter are melted and thoroughly mixed. Remove from heat. Gradually add the remaining ingredients and stir well. Spread mixture in a greased and floured 9 x 13 pan. Bake 30 to 35 minutes or until set.
Cook shoulder until it falls from the bone. When cool, shred meat and set aside. Cook vegetables slowly in the oil until tender. Add sugar, salt, dry mustard, red pepper and tomato paste. Simmer for 30 minutes, then add vinegar.
Cream sugar and butter until fluffy. Add eggs and beat well. Sift together dry ingredients and add to creamed mixture. Stir in nuts. Drop by teaspoon on greased cookie sheet. Top with pecan halves. Bake at 325° for about 12 minutes or until lightly browned.
Mix meat, egg, cheese, milk, bread crumbs and seasonings. Shape into loaf in 9 x 5 pan. Top with bacon slices. Bake at 400° for 1 hour or until center is no longer pink. Let stand 3 minutes before removing from pan. Cut into slices to serve.
Saute onion in the butter; add mushrooms, salt and pepper. Saute on low heat. Add cream cheese, sour cream and Worcestershire sauce. Stir until melted.
Brown ground chuck and drain. Put all other ingredients in crockpot and add ground chuck. Cook on low heat all day.
Mix all together and pour into unbaked pie shell. Bake at 325° for 1 hour.
Bake cake according to package directions in a 9 x 13 pan. Use handle of wooden spoon to poke holes throughout cake while it is still hot. Mix cream of coconut and condensed milk. Pour over cake while it is still hot. Let cool. Top with Cool Whip and coconut.
Arrange 6 sheets of the filo dough in the bottom of a 15 x 10 x 1-inch baking pan, brushing butter or margarine between each sheet. Allow edges of dough to overlap sides of pan. Spread souffle evenly over dough; sprinkle with water chestnuts. Top with remaining filo, brushing butter between each sheet. Fold edges of filo toward center; brush with remaining butter. Score top layers of filo into 48 squares or diamonds. Bake in a 400° oven 30 minutes or until golden brown. Cool slightly; cut through all layers. Serve warm or cold. Makes 48 appetizers.
In a 9 x 13-inch baking pan, arrange layers of the meat sauce, lasagna noodles, Jack cheese, Ricotta cheese and Parmesan cheese. Repeat once or twice, topping with meat sauce and Parmesan cheese. Bake at 350° for 30 minutes or until bubbling. Allow to stand a few minutes before serving.
1. Saute onions, garlic, and mushrooms in oil. Cook until onion is golden. 2. Add ground beef, cook and stir for 5 minutes. 3. Add tomato paste, tomato juice, sugar, and seasonings. Simmer for at least 1 hour. 4. Add water as needed but the sauce should be thick and smooth.
Boil chicken and chip into bite-size pieces. Boil rice in chicken broth and drain. Combine all remaining ingredients. Pour into large casserole dish. Bake at 425° for 30 to 40 minutes until top is golden brown. Serves 4.
Mix all ingredients and drop by rounded teaspoonfuls onto greased baking sheets. Bake in a preheated 375° oven for 12 to 15 minutes. Makes about 2 dozen.
Brown meat, drain off fat. Add next five ingredients and simmer, covered, for 30 minutes. Cook noodles according to directions. Drain and rinse. Combine all remaining ingredients, except for Mozzarella cheese. Place half the noodles in a large cake pan; spread with half the cottage cheese filling; add half the Mozzarella cheese and half the meat sauce. Repeat layers. Bake at 375° for 30 minutes.
Line a 9-inch square dish with graham cracker squares, fitting in to cover the bottom. Combine pudding mix and milk; beat well. Allow to stand 15 minutes. Fold in whipped topping. Pour half of pudding on crackers. Add another layer of crackers. Top with remaining pudding and another layer of crackers. Spoon cherry pie filling on top. Refrigerate at least 3 hours. Cut into squares and serve.
Mix ingredients together and boil 1 1/2 minutes; remove from heat and add oats. Mix well and add vanilla flavoring. Drop on wax paper. Let cool. Makes 3 dozen.
Mix pudding with milk and condensed milk. Add whipping cream and sour cream. Mix well. Layer dish with wafers, then bananas and pudding. Crumble wafers on top. Refrigerate several hours or overnight.
In a large mixing bowl combine 1 egg, onion and Parmesan cheese. Stir in potatoes. Transfer mixture to a 9-inch pie plate or a 10-inch quiche dish. Pat the mixture in the bottom and up the sides. Bake uncovered at 400° for 35 to 40 minutes or golden brown. Cool. Reduce oven to 350°.
Pare apples and slice thin. Mix sugar, flour, salt and spices. Add to apples. Fill a 9-inch pastry lined pie pan. Dot with butter. Adjust top crust. Bake at 400° for 50 minutes. If apples aren't tart, add 1 tablespoon lemon juice.
Cream above ingredients until thoroughly mixed. Add lemon juice to reach a good consistency. On a piece of aluminum foil, sprinkle sheet heavily with paprika and roll cheese into a loaf or log-like shape, covering the cheese outside thickly with paprika. Refrigerate until needed to serve. Can be made two weeks ahead. Can be used as two cheese balls with nuts also.
Mix strawberry jello with Eagle Brand milk. Mix well. Add coconut and pecans. Mix well and shape into balls. Roll into powdered sugar and refrigerate.
Place all ingredients into a large mixing bowl in order. Beat at medium low of mixer for 3 minutes. Stir in 3 to 3 1/4 cups of flour to make a stiff dough. Cover; let rest for 15 minutes. Toss on floured surface until no longer sticky. Shape into dinner rolls. Cover; let rise in warm place until doubled. Bake at 400° until brown.
Mix all ingredients together. Spray loaf pan with Pam. Bake in loaf pan 45 minutes at 450°.
Preheat oven to 250°. Melt butter in a 15 x 10 x 2-inch roasting pan. Remove. Stir in seasoned salt and Worcestershire sauce. Gradually add cereal, pretzels and nuts, mixing until all pieces are coated. Bake one hour. Stir every 15 minutes. Spread on absorbent paper to cool.
Mix together cream cheese, margarine and flour. Make small balls. Put in muffin tin and work with thumb to form cup. Fill 3/4 with filling and bake at 350° for 30 minutes.
Skin the chicken and place in a crock-pot. Stir all the other ingredients together and pour over the chicken. Cook for 6 hours on low or 4 hours on high.
Cook spaghetti, using package directions; drain. Combine with chicken, pimento, green pepper, onion, soup, broth, salt, pepper and 1 1/4 cups cheese in bowl; mix well. Spoon into a 9-inch square baking dish. Top with remaining 1/2 cup cheese. Bake at 325° for 30 minutes, or until bubbly.
Grease three 8 x 3 loaf pans. Preheat oven to 275 degrees.
Heat oven to 375°. Heat chicken, 1/2 cup milk, sour cream and soup to boiling. Spoon into 13 x 9 x 2-inch dish. Beat remaining ingredients (except cheese) with wire whisk. Pour over chicken mixture. Sprinkle with cheese and paprika. Bake, uncovered, until top is set and soup mixture bubbles around edges, 20 to 25 minutes.