HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together the potatoes, egg yolks, margarine, sugar and baking powder. Into this mixture, fold egg whites and pecans. Place into buttered casserole dish or baking ring. Bake 35 to 45 minutes in a 350° oven. Serves 8.
Cut zucchini into 1/4-inch slices. Cook and stir zucchini and remaining ingredients, except tomatoes, in a 10-inch skillet until heated through. Cover and cook over medium heat, stirring occasionally, until vegetables are crisp-tender (5 minutes). Add tomatoes. Cover and cook over low heat just until tomatoes are heated through (3 minutes). Sprinkle with snipped parsley and grated Parmesan cheese.
Put yeast in large bowl, add lukewarm water and stir until dissolved. Add salt, sugar, eggs, oil, water and flour. Mix well. Cover with waxed paper and chill overnight. Break off bits of dough, roll into balls and arrange in greased pan or on cookie sheet. (Three small balls in muffin pan will make cloverleaf rolls, or roll dough with rolling pin into circle, cut into triangles and roll into crescents.) Let rise until doubled in size, about 3 hours. Bake 10 to 12 minutes at 450°. Brush with butter or margarine.
Brown ground beef and onions. Add cream and soup. Mix. Simmer. Prepare vegetables. Drain and add to mixture. Serve over rice.
Grease glass 9 x 13-inch pan with oleo; put in partially thawed potatoes. Mix soup, milk, salt and pepper; pour over potatoes. Melt oleo and pour over top. Cover with foil and bake at 350° for 1 hour. Remove foil. Crumble onion rings over top and brown 5 to 10 minutes.
Peel and slice potatoes in round slices. Add onion and salt; boil 10 minutes. Cover bottom of dish with milk. Drain potato mixture and put in casserole on top of milk. Add oleo. Bake 15 to 20	minutes at 350°. Take out of oven and top with enough Velveeta cheese to cover potato mixture. Let cheese melt. Sprinkle with grated Cheddar cheese. Let melt. So good!
Melt oleo and chips. Cool. Line cookie sheet with foil paper. Sprinkle coconut	 over	paper.	Mix chocolate	and marshmallows and pat down on coconut. Top with coconut.
Mix together first 4 ingredients and press in 9 x 13-inch pan. Mix well remaining ingredients and pour over cake mix. Bake at 350° for 35 minutes.
Combine salt, sugar, dry mustard, pepper, garlic, lemon juice, water, corn oil and onion in a jar. Cover tightly; shake until thoroughly blended. Chill. Just before serving, combine spinach and mushrooms or radishes in large salad bowl. Pour on dressing and toss. Yields 8 servings.
Melt caramels and water in double boiler over low heat. Mix with Rice Krispies and peanuts. Press mixture into greased 9 x 13-inch pan. Put chocolate chips and butterscotch chips on top. Put into a 200° oven for 5 to 8 minutes. Take out of oven and spread on like frosting.
You will need a 12 x 10-inch piece of aluminum foil and a 9 x 13-inch pan.
Remove outer skin and cut onions in quarters. Place in shallow baking dish that has been buttered. Dot onions with butter; sprinkle on a few bread crumbs, lots of Parmesan cheese, black pepper and a little salt. Bake at 375° for 30 to 40 minutes or until onions are fork-tender.
Place in a microwave-safe bowl and microwave for 30 to 45 seconds on High until butter is melted. Keep warm. Add to popcorn as desired.
Combine ingredients and mix until well blended. Pour into a 12-cup Bundt pan sprayed with Pam. Cook 50 to 60 minutes at 350°. Remove from oven and poke holes in cake with fork. Glaze as follows:
In skillet, brown meat and onions; drain fat. Add remaining ingredients, except cheese, and bring to a boil, simmering 15 to 20 minutes. Add shredded cheese on top.
Add enough cold water to make a paste. Add onions. Fry by teaspoon. Deep fry until golden brown.
Puree beef, mayonnaise, garlic, paprika, worcestershire sauce, cayenne pepper, and green onions. With hand mixer, combine beef mixture with cream cheese, this will be very thick. Slowly add shredded cheese. When combined well, roll into log. Refrigerate. Roll in chopped almonds just before serving. Serve with variety of crackers.
Mix powdered sugar and marshmallow cream. Form rolls and chill. Melt caramels and water. Dip rolls in and roll in nuts. Keep refrigerated.
Combine Jell-O, cottage cheese, Cool Whip, pecan pieces and pineapple. Stir together and chill.
Cook broccoli; chop and drain. Mix other ingredients. Put into buttered casserole dish. Sprinkle with Ritz crackers. Bake at 350° for 45 minutes.
Cut onion into quarters. Combine all ingredients except tuna and blend in blender or food processor. Process until smooth. Place tuna in large glass baking dish. Pour sauce over fish and turn to coat with pepper sauce. Cover and refrigerate for several hours. Preheat grill. Place tuna on well-greased grill over medium heat. May use fresh jalapenos or other peppers instead of jar of peppers. May be made without vermouth. Tastes great.
Mix all ingredients. Put into 9 x 12-inch greased pan. Bake at 350° for 30 to 35 minutes.
Preheat oven to 350°. Grease and lightly flour two 9 x 1 1/2-inch round baking pans.
Measure oil into a large skillet or wok. Add garlic, broccoli, carrot, salt and pepper. Saute, stirring, 3 minutes. Turn off heat to preserve bright color. Cook pasta; drain. Return to pot to keep warm. To skillet, add onions, tomatoes and wine. Cover and cook 3 minutes. Serve vegetables over pasta. Top with Parmesan.
Start heating oven to 400°. Grease 8-inch round shallow casserole. Arrange lemon slices in bottom of dish. Mix tuna, onion, green pepper, bread crumbs, mustard, lemon juice, catsup and egg; spread over lemon slices. Top with cheese slices. With fork, stir milk into biscuit mix to make soft dough. Spread dough over cheese layer.
Melt marshmallows and strawberry juice over low heat, folding until mixture is smooth. Add coloring and cool. Beat egg whites until frothy. Gradually beat in sugar until meringue peaks. Add salt, then gently whip in the cooled marshmallow mixture. Fill pastry shell with very firm ice cream. Cover with layer of strawberries. Top with meringue swirled gaily. Place in boiler about 3 to 6-inches away from flame; brown quickly. Tuck unstemmed strawberries in swirl and serve immediately.
Bring Crisco, water, oleo and cocoa to a boil and dump in bowl with flour and sugar. Mix well. Dump in buttermilk, soda, eggs and vanilla. Beat 2 minutes on medium speed. Mixture will be thin. Pour into greased and floured 11 x 16-inch pan. Bake at 375° for 20 to 25 minutes.
Soak the cucumber slices in the lime and water mixture for 24 hours. Stir these gently with a wooden spoon, to keep lime from settling to the bottom, 5 or 6 times during the soaking period. Remove pickles from the lime water. Wash well and soak 3 to 4 hours in plain cold water. Remove pickles from this water; rinse again. Mix vinegar mixture. Put pickles in this mix. Cover and let stand overnight. Next boil pickles in vinegar mixture for 35 minutes. Can in sterilized cans and seal.
Combine flour, margarine and salt in food processor. Whirl until mixture resembles coarse meal. Stir together egg yolk and water in small cup. Add to processor. Pulse until mixture is just combined and starts to mass together. Remove and flatten into dish. Wrap in plastic wrap and chill until firm. Roll into crust.
Preheat oven to 325 degrees. Cut bacon in small pieces and brown until crisp. Drain excess fat. Add tomatoes, onion and garlic to bacon. Heat through. Divide into 4 individual baking dishes. Carefully slip 1 egg on top of each mixture. Sprinkle with salt and pepper. Bake for 20-25 minutes.
Separate eggs. Beat egg yolks with the juice of lemons. Add Eagle Brand milk and mix well.
In skillet, cook chicken in a little bit of oil. Cook squash and onion in boiling water (about 3 minutes). Squash must be a little crisp. Drain squash and combine with chicken, chicken soup and sour cream. Stir in carrots; salt to taste. Combine stuffing mix and butter; divide in half. Spread 1/2 stuffing in a 12 x 7 x 2-inch dish. Spread squash mixture over stuffing. Spread rest of stuffing over squash. Bake at 350° for 25 to 30 minutes, or until bubbly.
Cook macaroni in boiling water with salt until tender. Drain. In saucepan, melt 3 tablespoons butter. Blend in flour, 1/2 teaspoon salt and pepper. Add milk; cook and stir until thick and bubbly. Add onions and cheese sauce with macaroni. Turn into 1 1/2-quart casserole. Bake at 350° for 35 to 40 minutes or until heated through. Makes 6 servings.
Cut unpeeled squash lengthwise into 1/4 inch slices. In large bowl, beat	together eggs and water. Coat squash slices in	flour,	dip in egg mixture, then coat with bread crumbs. In large skillet, cook squash slices in a small amount of hot oil until lightly browned, turning once. Drain on paper toweling. In bottom on 10 x 6 x 2-inch baking dish, spread bottom with sauce, about 1/2 cup.	Layer squash slices, cheese and meat; cover with sauce.	Repeat layers.	Sprinkle with Parmesan cheese. Bake uncovered in 350° oven for 20 to 30 minutes.
Cut up onion and put in meat, then add egg, then one half can of undiluted cream of celery soup. Mash up crackers and add to meat, enough to make it stick together in a ball. Cook for half hour, pour off any grease, then add the mixture of the can of tomatoes and rest of soup and pour over meat loaf and cook another half hour, should be done by then.
Make your sauce. Layer drained fruit. Cover with sauce. Let set in refrigerator overnight. Pour maraschino cherries with juice on top. Bake at 350° for 30 minutes. This is great warmed over.
In a heavy saucepan, mix together the peanut butter and margarine. Stir until melted. While hot, add vanilla, cocoa and powdered sugar. Stir until blended and smooth. Pat into a pie plate. Cool and enjoy! This recipe never fails -- not ever! Makes about 20 pieces.
Cook spaghetti and drain. Combine all ingredients, reserving 3/4 cup cheese. Pour mixture into a greased 2-quart casserole. Bake at 350° for 50 minutes. Remove from oven; sprinkle with remaining cheese. Bake 10 more minutes. Yield: 4 servings.
Wash and soak the dry porcini mushrooms in warm water until soft. Reserve liquid and reduce to about 3 tablespoons. Puree mushrooms to a paste in food processor. Add Ricotta, Parmigiano, egg and reduce liquid to a puree until incorporated. In mixer, add salt, pepper and flour - mix until flour is absorbed on the pulse cycle (it should be slightly sticky and soft). Let rest for 1 hour in the refrigerator, then roll out sections into 1/2-inch tubes. Cut each tube on a bias. This forms the "gnocchi." Bring water to a boil and drop gnocchi in. Cook until they float. Strain. In the same pan melt 1 stick of butter. Pour gnocchi back in. Season with salt and pepper and add chopped parsley.
Combine chicken, potatoes and Veg-All. Cook until potatoes are done. Combine Bisquick and water in bowl. Drop by spoonfuls on top of stew. Cook until dumplins are done.
Whisk all ingredients together. Soak meat at least 3 hours in marinade. Can soak overnight. Will turn chicken brown in color.
Mix all ingredients at medium speed with electric mixer until well blended. Refrigerate. Serve with tortilla chips or vegetable dippers. Yield: 2 cups.
Preheat oven to 375°. Grease an 8-inch square baking dish; set aside. Cook spaghetti according to package directions. Meanwhile, in large bowl, combine soup, milk, Parmesan and pepper. Stir in chicken and spinach. Drain spaghetti; place in bottom of baking dish. Pour chicken mixture over top of spaghetti; stir until well combined. Bake, covered for 50 to 60 minutes, until bubbly. Serves 4.
Combine Rice Krispies, butter, sugar and crunchy peanut butter. Work well using your hands. Roll into small balls. Melt chips and paraffin in top of a double boiler. Dip cookies into this. Use a fork or toothpick. Cool on wax paper. Makes approximately 65.
Preheat oven to 350°. Thoroughly grease 9 x 13 x 2-inch pan. Melt chocolate and butter in microwave. Cool. Beat eggs and sugar until thick in medium size bowl. Add nuts, flour and chocolate mixture; stir until smooth. Pour batter into pan. Bake 20 to 25 minutes and cool.
Melt margarine and marshmallows. Add crushed crackers. Mix in cut cherries. Stir and mix well. Add nuts and mix. Shape into roll; chill overnight. Slice to serve.
You will also need 8-inch plastic flowerpot (new), 2 plastic drinking straws, 2 silk flowers and 8 gummy worms.
Layer in a 9 x 13 pan in the following order: Pineapple with juice first. Spoon pie filling on top. Add cake mix. Sprinkle nuts on cake mix. Put butter slices on top. Bake at 350° for 48 to 53 minutes.
Grease a 9 x 13 x 2-inch pan. Place nuts and coconut in the bottom of the pan. Prepare cake mix according to package directions and pour this over nuts and coconut. Mix butter, cream cheese and powdered sugar. Drop by spoonfuls over cake. Bake at 350° for 40 to 50 minutes.
Layer lettuce, torn in bite-sized pieces, celery, green pepper, onions, radishes and peas in a large glass salad bowl. Spread with mayonnaise and top with sliced egg, bacon and cheese. Cover and refrigerate for 12 to 24 hours. Toss before serving.
Grate your potatoes finely. Mix grated potatoes, flour, salt and baking powder. Heat butter on griddle and fry until golden brown.
Blend and heat soups, milk and 2/3 stick of margarine. When melted, add rice and stir. (Can add dried vegetables for color.) Pour mixture into greased pan. Use a 9 x 13-inch pan or larger. Fill it only 2/3 full (rice swells).
Cream together sugar, shortening and cocoa. Add eggs and mashed potatoes. Dissolve soda in small amount of warm water. Add soda and buttermilk. Stir in flour, cinnamon, nutmeg and cloves. Add vanilla. Mix well. Fold in nuts, raisins and pear preserves. Bake at 350° for 35 to 40 minutes.
Let butter stand until soft. Add granulated sugar, egg, milk and vanilla; mix thoroughly. Sift flour and baking powder together; add slowly while mixing. Chill for 1/2 hour.
Put all ingredients in bowl and beat at medium speed for 20 minutes. Pour into greased and floured tube pan and place in cold oven. Turn on oven and bake at 325° for 1 hour and 20 minutes. Sprinkle with powdered sugar.
Put all ingredients in a saucepan and bring to a boil; reduce heat and simmer covered for 8 minutes or until vegetables are tender.
Cook spinach, drain and chop finely. Saute onion in hot oil. Combine spinach, onion and remaining ingredients. Pour into pie shell. Arrange top crust and seal. Bake at 350° for 30 to 40 minutes. Serve hot in wedges.
Put Velveeta cheese between two sheets of wax paper and roll very thin. Spread cream cheese over rolled Velveeta. In small mixing bowl, mix green onions, pecans, pimentos, green chilies, bacon bits and red pepper. Mix well and spread over cheese evenly. Start rolling, with the help of wax paper under cheese. After roll is made, refrigerate until firm. Slice and serve with favorite crackers. Good for the holidays.
Bring cheese, margarine and eggs to room temperature. Separate egg yolks and whites. Mix cream cheese and margarine. Add egg whites, sugar and vanilla. Mix until smooth. Add cake flour and mix until consistent. Pour into a Bundt pan and bake at 300° for 1 1/2 hours. Let cool before removing from pan.
Combine all ingredients except tomato sauce. Make into balls; pour tomato sauce over balls and bake 3 hours at 350°.
Combine all ingredients. Beat together. Bake at 300° for 1 hour or until brown.
Using a large skillet, brown potatoes in melted butter. Season with salt and pepper. Add smokey links and sweet green pepper. If you desire, you can also add onion. Beat eggs, then add to mixture in skillet. Cook, stirring often until eggs are done. Serves 4.
Cut tofu into 1/2-inch cubes. Set aside and drain well. Heat oil in skillet. Add ginger, garlic, green onions and red pepper and stir over high heat. Brown beef. Add 1/2 tablespoon soy sauce and reduce to medium heat. Add ketchup, remainder of soy sauce, wine and soup stock. Bring to a boil. Add cornstarch liquid and stir until thickened. Add green peas.
Cook sugar, water, salt and cornstarch, stirring constantly, until comes to a boil and thickens. Remove from heat and stir in gelatin; cool slightly. Add berries; pour into shells. Refrigerate until set.
Wash chicken well and pat dry. Place chicken in a greased deep baking dish. Add onions and celery over top of chicken. Mix soups, milk, water, salt and pepper. Pour over chicken and vegetables. Mix dry stuffing mix and melted butter or margarine together and cover the top of the dish. Bake at 350° for 1 to 1 1/2 hours until chicken is tender and topping is browned.
Crumble the beef into a 3-quart casserole and cook in microwave on full power 4 to 5 minutes or until beef is no longer pink, stirring halfway through cooking time. Drain beef. Mix in sauce, water and macaroni. Cool, covered at full power 12 to 14 minutes, until macaroni is tender (you may have to add time if your microwave oven is less than 700 watts), stirring and rotating dish halfway through time. Sprinkle cheese on top of casserole. Let stand, covered, 4 to 6 minutes before serving. Yields 6 servings.
Grease an 8 x 8-inch pan. Preheat oven to 325°. Melt the chocolate in a medium saucepan over low heat. Remove from heat; stir in shortening, sugar and eggs until smooth. In a small bowl, combine flour, baking powder and salt. Add to chocolate mixture. Stir in vanilla and walnuts. Bake for 25 minutes. Recipe can be doubled if a 9 x 13-inch pan is used.
Heat milk to boil. Pour over oats. Let stand 10 minutes. Beat butter and egg. Combine dry ingredients. Stir until moistened. Add more milk if batter is too thick. Cook on hot griddle or skillet, browning on both sides.
Mix all ingredients together except butter pecan icing. Fold it in last. Bake at 350° for 55 minutes. Ice with bought caramel icing.
Cream butter light and fluffy. Add sugar, beat good. Add eggs, one at a time, beat. Add syrup and vanilla, beat. Add nuts. Put tinfoil around edge of pie crust. Bake at 300°.
Mix and pat into bottom of 13 x 9-inch pan. Bake at 300° for 20 minutes. Cool.
Brown ground chuck. Boil egg noodles. Chop green pepper and onion. When meat is brown and noodles are done, pour into large Dutch oven. Set on medium high. Add green pepper, onion, tomato juice and cream of mushroom soup. When mixture is boiling, start slicing cheese and add to mixture. When cheese has melted, it's ready to serve. Great with salad and garlic bread.
After preparing the cake mix, bake 1/2 of the batter at 325° for 10 minutes in a 9 x 13-inch well-greased pan. Remove pan from oven. Melt the caramels in the milk over low heat, stirring occasionally, or follow microwave instructions. Pour the caramel-milk mixture over the cake in the pan. Sprinkle the chocolate chips and pecans evenly over this. Finally, spread the remainder of the cake batter over all. Return to the oven; bake 30 minutes longer. Let cool 20 minutes. Ice in the pan. Cut into squares in the pan. Serve with ice cream or Cool Whip.
In a large mixing bowl, beat cheese just until smooth. Gradually beat in milk, then lemon juice. Stir in remaining ingredients. Pour into 8 or 9-inch quiche dish or pie plate. Cover and bake at 350° for 15 minutes or until hot. Serve warm with assorted crackers and/or vegetables. Refrigerate leftovers.
Overnight in a crock-pot, cook meat and onion. Next day, stir in mushroom soup. Serve over rice or creamed potatoes or cornbread and biscuits.
Brown and drain sausage. Grease a 9-inch square dish. Unroll rolls and press evenly in bottom and 1 1/2 inches up sides of dish. Spread sausage over crust. Sprinkle with cheeses. Mix remaining ingredients. Pour onto cheese. Bake at 350° for 45 minutes.
In a 10-inch skillet (safe to put in oven), cook meat, onion and chili powder over medium high heat until onion is tender and meat is cooked. Stir in half the soup (undiluted), the water and pepper. Bring to boil, reduce heat to low and simmer for 5 minutes. Combine potatoes (already mashed), Cheddar cheese, green onion and remaining soup in medium bowl. Spoon over meat in skillet, making mounds. Cover skillet handle with foil to protect from heat. Broil 6 inches from heat until potatoes begin to brown, about 3 minutes.
Pour peaches with juice into 9x13 baking dish. Add pineapple chunks (drain juice), strawberries, and banana slices. Fruit can be cut to desired size. Add Tang and vanilla pudding and mix thoroughly. Place in refrigerator for several hours to enhance flavor.
Mix first 3 ingredients and let stand overnight. Wash in cold water and drain well. Add peppers and 7 ingredients and cook 30 minutes over medium heat. All together makes 7 to 8 pints. Good over hot dogs and hamburgers.
In medium saucepan, saute onion and celery in margarine until tender. Stir in flour, salt and pepper. Cook 1 minute, stirring constantly until smooth and bubbly. Gradually stir in chicken broth and milk; cook until slightly thickened, stirring constantly. Do not boil. Continue by adding crumbled bacon.
Combine first 4 ingredients in a large bowl. Melt almond bark over hot water. Pour almond bark slowly over other ingredients. Mix well. Drop by teaspoon onto waxed paper to cool. Makes about 80.
Cook beans in salted water. They must remain firm. Cook potatoes with skin in salt water. Dice bacon and cook until crisp. Peel potatoes and slice. Drain beans and add to potatoes. Add parsley, onions, bacon and fat (as much as you like). Pour vinegar in pan to loosen scrapings, reduce, add to salad.
Heat oil in wok or frypan. Place small amount of cream cheese on wrapper. Fold and place in oil until lightly browned, about 1 minute. Drain on paper towel.
Stir cocoa into cold milk. Add egg yolks and sugar. Pour hot water over bread crumbs. Add first mixture to bread crumbs, then stir in salt and vanilla. Pour in buttered baking dish and set in pan of hot water. Bake at 350° for 30 minutes. Remove and cover with meringue made by folding the stiffly beaten egg whites with two teaspoons of sugar. Put in oven and brown.
Dissolve jello in 1 1/2 cups boiling water. Stir in cranberries, orange, celery, pineapple and sugar. Refrigerate. This is a pretty, crispy salad.
Cover potatoes, celery and onion with water in saucepan. Salt and pepper and cook until done. Drain about 2/3 of the water off. Cover with milk. Add a chunk of butter; salt and pepper again to taste. Bring to a boil. Thicken to desired consistency with flour thickening. May add cheese if you want.
Place flour in large resealable plastic bag. Add the steaks, a few at a time, and shake until completely coated. In a skillet, fry the steaks in oil until lightly browned on each side. Transfer to slow cooker. Add onion and 2 cups water. Cover and cook on low 8 hours or until meat is tender.
Pierce steak with a fork and place in shallow dish. Combine remaining ingredients, mixing well. Pour over steak. Let stand at room temperature for 3 to 4 hours. Remove steak from marinade and place on a lightly greased broiler pan. Broil 6 inches from heat, 4 to 5 minutes on each side. Slice across the grain in thin slices for best results. Delicious over noodles or rice!
Mix soups, milk and rice together in bowl. Place in shallow greased 2-quart baking dish. Arrange chicken breasts, skin side up on rice mixture. Sprinkle with onion soup. Cover. Bake at 275° for 2 hours. Yield: 6 servings.
Mix first 5 ingredients together in a small bowl and set aside. Place fish in a single layer in a lightly greased pan. Pour lemon juice over and sprinkle with pepper. Broil 6 to 10 minutes or until fish flakes with a fork. Remove from oven. Spread with cheese mixture. Return to broiler for an additional 2 to 3 minutes or until cheese is lightly browned and bubbly. Serves 6.
In a large enameled or heavy pan, bring the water and vinegar to a boil with sugar, spices and herbs. Add the apple and cabbage and return to a boil. Cover and reduce the heat. Simmer on low heat, stirring occasionally, until the cabbage is tender, but not too soft. Remove bay leaf and clove. (Check for tenderness after 20 minutes.) Stir in a tablespoon of butter just before serving, if desired.
Work all ingredients together with fingers until blended. Press into small balls on a cookie sheet. Flatten each one with a moistened fork, dipping the fork in water each time to prevent sticking. Bake about 15 minutes or until lightly browned in a 350 degree oven. Let cool on cookie sheet for a minute or two then remove with spatula.