HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt margarine in large skillet. Add remaining ingredients; cover. Cook 10 to 15 minutes or until squash is tender. Serves 6.
Blend all ingredients thoroughly for a group of warm, concerned and sharing members. We welcome you to visit at anytime.
Mix flour, sugar and salt in a mixing bowl. Then in a saucepan melt butter, water, oil and cocoa; bring to a boil and pour over dry ingredients. Add eggs, buttermilk, soda and vanilla. Beat. Bake at 350° for 30 minutes. Frost while hot.
Combine flour and sugar in large bowl. In a saucepan, combine and bring to a boil the butter, water, shortening and cocoa. Pour over flour and sugar mixture. Combine buttermilk and soda; beat eggs slightly and mix with buttermilk and soda. Add vanilla. Add to the other mixture. Pour into a 12 x 18-inch greased and floured pan and bake 20 minutes at 400°.
Mix thoroughly. Place in a 9 x 13-inch baking dish. Sprinkle potato chips or cheese on top. Bake 45 minutes at 400°.
Mix shortening, eggs, lemon juice or vanilla and sugar. In a separate bowl, mix flour, baking powder and salt. Lightly flour rolling surface. Roll out dough to 1/8-inch thick. Cut into desired shapes. Sprinkle with sugar before baking or frost with colored frosting after baking. Bake at 400° for approximately 10 minutes.
Cream all together except chocolate chips. Roll out in cookie dish, pressing firmly. Melt chocolate chips and pour on top. Cut into small squares after set. You may place in freezer for 20 to 30 minutes to harden faster. Tastes just like Reese's peanut butter cups!
Prepare a double layer of aluminum foil sprayed with Pam. Slice potatoes. Place on foil. Add margarine, parsley, garlic, pepper and salt. Wrap foil by crimping the sides together. Place on gas grill, upper rack, for approximately 35 minutes. Open and serve!
Mix all vegetables in a 10-inch pie pan. Sprinkle with grated cheese. Pour mixture of eggs, milk, biscuit mix, salt and pepper over all. Bake 40 minutes at 375° to 400°.
Break up Danish or cinnamon buns and place in baking dish. Mix eggs, vanilla, milk and sugar. Pour 1/2 over Danish. Put bread on top. Pour remaining liquid on top of bread. Bake in oven at 375° for 1 hour or until firm and brown on top.
Melt 3 tablespoons margarine in 8-inch square pan. Sprinkle brown sugar over melted butter. Place pineapple rings (or crushed) on bottom of pan on top of butter and brown sugar.
Place first 7 ingredients in a large Mixmaster bowl. Beat with mixer until well mixed. Grate Colby cheese and add to cream cheese mixture, mixing well. Mold into a ball. Decorate with paprika and chopped almonds or any other nuts. Chill. Serve with crackers.
Mix ingredients together and add to sauerkraut. Cover bowl tightly and chill in refrigerator at least 24 hours.
Mix the sugar and flour together. In boiler, place the margarine, shortening, water and cocoa and bring to a boil. Pour this hot mixture over the sugar and flour and blend well. Add the buttermilk, eggs, vanilla, soda and salt. Mix well. (Batter will be thin.) Pour into 11 x 16 x 2-inch pan and bake at 400° for 20 minutes only.
Cook the pasta and the peas as per the package directions. In a big salad bowl, combine all the ingredients and mix well. Chill, if desired. The dressing that we like to use is Jeffrey's Salad Dressing. Toss well and serve.
In a 5 quart Dutch oven, melt 1/4 cup margarine over medium heat. Add mushrooms and onion. Cook, stirring occasionally, 5 minutes or until tender.
Beat egg and add all remaining ingredients except the chicken. Place the chicken parts in a deep bowl and marinate for 2 to 3 hours. Put marinated chicken on grill and turn on occasionally and brush chicken with marinate frequently.
Whip cream, sugar and vanilla. Whip cream cheese in separate bowl, then add to cream. Fold in fruit and marshmallows. Chill.
Mix sugar and flour. Melt butter; let cool. Add eggs. Mix together vanilla, chocolate chips and pecans. Add mixed sugar and flour a little at a time. Pour in pie shell. Bake at 350° for 35 to 45 minutes, depending on your oven.
Bring barley to a boil in 3 cups of water. Simmer 30 minutes. Drain. Saute veggies in margarine in soup pot. Add broth, bouillon, barley and Worcestershire sauce; cook until carrot is done. Bring to a boil and add reserved cup of broth, mixed with cornstarch. Simmer 10 minutes. Season.
Combine first 4 ingredients in a Dutch oven. Set aside until syrup forms. Bring peach mixture to a boil. Reduce heat to low and cook 10 minutes or until tender. Remove from heat. Add vanilla and butter, stirring until butter melts.
Use 10-inch round tray. Layer soft cream cheese, then spread salsa sauce on top of cheese. Top layer with taco cheese. Serve with tortilla or Tostitos chips.
Cook pepper and onion in hot fat until golden; add salt and flour. Blend. Add soup and milk. Cook until sauce is thick, stirring constantly. Add flaked tuna and lemon juice. Pour mixture into greased 10 x 1 1/2-inch baking dish and top with cheese swirls. Bake in hot oven (425°) for 30 minutes. Makes 8 servings.
Mix together well. Pour half of batter into pan with apples and nuts; spread over top. Pour rest of batter over apples. Bake at 375° for 45 to 60 minutes. Cool. Top with Cream Cheese Frosting.
Heat to boiling water, 2 sticks of butter and 4 tablespoons of cocoa, then add and blend in well the flour, sugar, cinnamon and 1 teaspoon vanilla. Add eggs and whole milk. Bake at 400° for about 40 minutes or until toothpick comes out clean.
Mix ingredients as you would meat loaf. Mold into hamburger patties. Grill and enjoy on buns. Exotically different and delicious!
Cut corn from cob. Grind cabbage. Chop onions and peppers. Mix raw vegetables and salt. Add half of vinegar and bring to a boil. Mix sugar, seasonings and flour together. Add remaining vinegar. Stir until smooth. Cook until thickened. Add to vegetables and cook for 30 minutes or until tender. Pour into hot sterilized jars and seal. Makes 6 pints.
Cook chicken; tear into small pieces. Fix dressing according to box. Put on bottom of baking dish. Lay chicken pieces on top of stuffing. Cook noodles and drain. Mix 1 can of soup with milk. Pour over noodles and mix. Pour noodles on top of chicken and stuffing. Bake at 350° for 35 to 40 minutes.
Cut margarine into flour; add milk. Stir to remove lumps. This crust topping will be thin.
Preheat oven at 350°. Boil sugar and syrup together for about 2 minutes. Pour slowly over slightly beaten eggs, stirring vigorously. Add butter or margarine, vanilla and nut meats. Pour into unbaked pie shell. Bake 50 to 60 minutes.
Drain tuna and mix with soup and diced onion. Separate tops and bottoms of rolls and place on cookie sheet. Spoon mixture onto rolls and sprinkle cheese on top. Bake in oven at 350° for 10 to 15 minutes.
Combine milk and chocolate morsels in a heavy 2-quart saucepan. Cook over low heat, stirring constantly until chocolate melts. Stir in vanilla. Pour into mugs. Sprinkle evenly with marshmallows. Makes 4 cups.
In top of double boiler, melt marshmallow in milk. Pour hot mixture over lime jello. Stir until dissolved. Add cream cheese to hot mixture and stir until dissolved. Add crushed pineapple. Chill until mixture begins to thicken a little. Then add mayonnaise and whipped cream. Serves about 12 people.
Dissolve the yeast in 1 cup lukewarm water. While yeast softens, sift flour, sugar and salt together into a large bowl. Stir in the dissolved yeast. Add just enough of the second cup of water to hold dough together. Mix until you have a soft, rather sticky dough. Cover with a clean cloth and set bowl in a warm spot. Let rise until double in size. This takes 2 to 4 hours depending on warmth of your kitchen. When dough is high and spongy, punch it down with your fist and give it a good sound beating with your hand. Divide bread dough into 2 parts and place each in a greased round baking dish. Cover and let rise again until it reaches top of bowl. At this point, start your oven at 400°. Brush top of bread with melted butter and bake 1 hour. Bread is finished when you tap the top and it sounds hollow.
Preheat oven to 350°. Lightly spray 8-inch square pan. In medium saucepan, melt margarine. Add sugar and stir until blended. Remove from heat. Stir in cocoa and vanilla. Add egg substitute and stir. Stir in flour and nuts. Pour into prepared pan and bake 25 minutes or until edges pull away from pan. Cool in pan; sprinkle with powdered sugar. Cut into 16 squares.
Preparation: Tenderize the roast, using a fork (poking the heck out of it on both sides!). Generously apply Tabasco sauce, ground black pepper and salt. Preheat oven to 300°. Place roast in roaster and smother with minced garlic and chopped onion. (Should cover meat completely.) Cover tightly with foil and cook an hour per every pound of meat. Serve in its own au jus gravy over your favorite rice. Delicious!
Melt butter in 5-quart pan over medium-high heat. Add onion and cumin, stirring often, until onion is soft (about 10 minutes). Blend 1 to 2 tablespoons of the broth with cornstarch and pour into pan with remaining broth, corn, bell pepper and 1/4 cup salsa. Bring to a boil over high heat, stirring. Add shrimp and cook until shrimp turn pink (3 to 5 minutes). Ladle soup into 4 bowls. Offer cheese and remaining salsa at the table. Makes 4 servings.
Heat oven to 350°. Grease and flour a 9-inch pan. Mix together sugar and 1 tablespoon flour, cinnamon and chopped nuts. Coat apples with this mixture and place in a baking dish. Mix together oats, 3/4 cup flour, brown sugar and butter. Pat on apple mixture. Bake about 30 minutes at 350°.
Bring a pot of water to boil and cook noodles for approximately 10 to 12 minutes or until tender. Run cool water over noodles to prevent sticking. Place the noodles in a bowl; chop the vegetables and place them in the bowl. Sprinkle with parmesan cheese. Pour Zesty italian dressing over the salad. Mix the ingredients to coat.
Saute onion and celery in olive oil. Prepare noodles. Brown hamburger meat. While noodles and hamburger are cooking, combine soups, corn and sour cream together. Drain noodles and meat. Add all ingredients in large bowl and stir well. Put in 3 to 4 liter casserole dish and bake at 350° for 30 minutes with cover. Sprinkle butter and bread crumbs on top and bake 10 minutes without cover. Serves 6. Serve with jello and whole wheat rolls.
Mix apples and sugar; let stand 1 hour. Mix flour, soda and salt. Add to apples and add vanilla, nuts, eggs and oil; mix together. Bake in long or round pan, floured and oiled for 1 hour at 325°.
Combine first 2 ingredients in large bowl. Mix remaining ingredients in blender, then add to bowl. Form mixture into small balls. Brown and bake 1 hour at 350° in covered bowl. Add drippings and water.
Beat eggs and sugar, add vanilla and oil; blend well. Add zucchini, gradually add the dry ingredients which have been mixed together. Stir in pineapple, nuts and raisins; mix well. Place in greased and floured loaf pans. Bake at 325° for 1 hour or until tests done. Cool. Frost with Cream Cheese Frosting.
Mix all ingredients (except apples and raisins). Soak bread for 3 or 4 hours in this mixture. Add apples and raisins and mix together. Spray baking dish with vegetable spray. Add mixture. Bake at 350° for 30 to 35 minutes.
Mix cheese with Bisquick mix. Add crumbled, uncooked sausage and mix well. Add 1 tablespoon water if necessary to mix. Shape into small balls. Bake at 350° for 15 minutes.
Combine dry ingredients. Bring water to a boil over moderate heat in medium size pan. Slowly add jello mixture, stirring constantly. Return to boil for 1 minute. Remove from heat and cool. Arrange berries in pie shell and pour filling over berries. Chill at least 1 hour. Top with Cool Whip. Real good!
Mix flour and sugar with 1/2 of beer. Add rest of beer. Put into greased loaf pan. Bake at 425 degrees for 45 minutes.
Brown ham in butter; combine garlic, beans, ham, mustard and seasonings. Pour into a greased baking dish; top with onion slices. Bake at 350° for 45 to 60 minutes.
Combine sugar, milk and butter; bring to boil, stirring constantly. Boil for 5 minutes over medium heat. Add marshmallow, chocolate chips, nuts and vanilla. Mix well and put in 9 x 13-inch pan, well-greased.
Cream sugar, salt and butter; beat egg, lemon rind and vanilla. Mix sifted flour and baking powder; slowly mix ingredients. Roll dough on a board. Cut into shapes. Place on ungreased cookie sheet. Bake at 350° for 9 minutes. Remove to cooling rack. Makes 5 dozen.
Brown ground beef in oil. Drain oil. Add all remaining ingredients. Mix well. Simmer until desired thickness, 30 to 45 minutes.
Shred cabbage very fine or use a food processor. Cut pepper crosswise into thin rings. Cut onion crosswise in thin slices and separate into rings. Cut tomatoes in half lengthwise and chill.
Combine the first 5 ingredients. Add corned beef. Form into balls and roll in chopped nuts or in chopped olives. Serve with crackers.
Cook couscous in skillet over medium heat until golden brown, stirring constantly. Add water, raisins and salt. Bring to a boil, remove from heat and let stand 5 to 10 minutes, covered. In small pan, cook onion and garlic in the olive oil; add carrots and celery and cook 2 to 3 minutes more. In large bowl, beat eggs, stir in couscous, carrot mix, bread crumbs, parsley or mint. Shape into 1/3 cup measure and unmold on baking sheet. Flatten, cover and chill at least an hour (up to 24 hours). They hold shape better when chilled longer. Cook in a little oil 5 to 7 minutes until crispy and brown.
Mix all together. Marinate for 1 hour. Cook in hot oven for 35 to 40 minutes at 400° until crisp. (A big crowd pleaser.)
Combine first six ingredients and beat 2 minutes at medium speed. Pour into greased 9 x 13-inch pan. Arrange peaches over top of batter. Combine cheese, sugar and peach juice. Beat 2 minutes. Spoon over peaches. Mix cinnamon and sugar together. Sprinkle over top.
In medium bowl, combine eggs and salt. Mix well using a whisk. Add a little flour, then a little milk. Stir; repeat until all flour and milk are added. Mix until smooth. Add melted butter and vanilla. Mix well. Grease bottom of small skillet. Heat pan over medium-high heat. When hot, add 2 tablespoons batter. Swirl pan so batter spreads evenly. Cook crepes until golden brown. Gently flip and cook other side just a few seconds. "You can spread with jam, roll up and sprinkle with powdered sugar."
Brown hamburg in skillet. Drain grease. Add remaining ingredients and simmer for 1/2 hour.
Thaw and drain shrimp. Blot excess moisture and chill. In mixing bowl, beat cream cheese with sour cream until smooth. Pour into serving dish and chill. Just before serving, pour cocktail sauce over cream cheese mixture, top with shrimp. Serve with tortillas chips for dipping.
Mix juices in at least 20-cup electric percolator. Place rest of ingredients in basket. Perk as for coffee. Serve hot. Yield: Twenty 1/2-cup servings.
Mix cornflake crumbs with melted margarine. Spread half of the crumb mixture over bottom of casserole dish. Mix together cabbage and onion; spread over crumbs. Combine mayonnaise, milk, soup, salt and pepper. Pour over cabbage. Sprinkle dish with remaining crumbs. Cover crumbs with grated cheese. Bake at 350° for 45 minutes.
Cube bread into medium chunks. Combine all ingredients, except milk. Add bread chunks. Stir in enough milk to make thick batter. Bake at 250° in ungreased 8 x 8-inch pan for about 3 to 4 hours. Let cool; cut into squares.
Bring these ingredients to a boil. Pour this mixture over coated biscuit pieces. Bake at 350° for 45 minutes. Turn pan upside down immediately after removing from oven to avoid sticking.
Brown hamburger and drain. Add onion and tomatoes. Simmer 1/2 hour. Add celery and other vegetables. Last 1/2 hour, add 1/4 cup Minute rice. Cook until vegetables are done. Makes almost full slow cooker.
Sift dry ingredients. Mix wet ingredients in a separate bowl. Mix both dry and wet ingredients together. Grease pan. Bake at 350° about 25 to 30 minutes.
Brown meat; drain. Add green pepper. Cook until tender. Stir in seasoning mix, tomatoes and noodles. Cover and simmer 15 minutes.
Beat cheese, vanilla and sugar together. Add whip cream; mix well. Add berries of any kind; mix well. Pour into crust and freeze, approximately 2 hours.
Brown ground beef with onion. Add remaining ingredients and simmer for 20 minutes. Serve on hamburger buns. Will fill 8 buns.
Cream butter and powdered sugar. Sift flour and add to mixture. Then put in vanilla and cream; add nuts. Roll in small pieces; shape into crescents. Bake on ungreased pan at 350° for 12 to 15 minutes. Remove from oven. Wait 2 minutes and while still warm, roll in powdered sugar. Makes 3 to 4 dozen.
Sift sugar. Add melted margarine and vanilla. Add everything else except for chips and paraffin. Chill overnight. Form balls and chill again. Melt chips and paraffin over low heat. Use a toothpick to drop each ball and coat. Place on waxed paper.
Mix. Heat at 350° for 20 minutes. Serve with crackers, bread, whatever.
Preheat oven to 450°. Combine all ingredients except pecans in large bowl. Add pecans; mix well. Pour into pie shell. Place on broiling trivet. Bake at 450° for 8 minutes; then bake 15 minutes on low mix, 375° or until set.
In a nonstick skillet, saute the garlic, beans, broccoli, zucchini, tomatoes, thyme, salt and pepper. Add the remaining ingredients and cook, covered, for 10 minutes.
Melt butter; add brown sugar, Karo and salt. Bring to boil for 5 minutes. Remove from stove and add soda and vanilla. Pour over corn and mix. Bake in oven 1 hour at 250°. Stir every 15 minutes. (This dries the syrup on the corn so it will separate.) 250° may be too hot in some ovens, so 225° or 200° might be sufficient.
Put in greased casserole dish. Arrange onions. Mix together other ingredients and pour over onions. Bake at 350° for 30 to 40 minutes. Top with cracker crumbs. Dot with mayonnaise and serve hot.
In bowl, thin mayonnaise with dressing. Add remaining ingredients except peanuts. Toss to coat with dressing. Add nuts before serving. Makes 4 servings.
Drain and cut tofu into cubes. Fry tofu in vegetable oil at 400° until brown, stirring occasionally. Drain oil. Add can of whole tomatoes. Use spatula to cut up tomatoes while allowing to simmer with tofu. Next, cut up vegetables and add to frying pan with tofu and tomatoes. Stir, then add on corn. Allow ingredients to simmer for 20 minutes with occasional stirring. During this time, you may prepare rice for a complete meal.
Mix together garlic powder, onion powder, sugar, soy sauce, diced onion and pepper. Marinate meat in mixture for 2 hours. Stir-fry steak and set aside. Stir-fry vegetables. Add 1 cup beef broth and steak. Mix cornstarch with marinade sauce and add to vegetable and steak mixture. Stir until thickened. Serve over rice.
Put chicken in water in large soup pot. Bring to boil and simmer. Add all the rest of the ingredients; cook on low heat for 2 hours. Separately boil noodles, then add to the soup at the end.
Drain strawberries; reserve syrup. Prepare jello as directed on box, using syrup as part of water. Add strawberries to jello. When jello is almost firm, add ice cream, a little at a time, mixing with electric mixer. Whip cream and fold into mixture. Place in freezer and serve when frozen.
Put margarine in bowl; stir in sugar. Mix until smooth. Stir in coconut. Spread mixture on graham crackers. May be put under broiler for a minute to brown.
Cut chicken in 1 1/2-inch cubes. Toss in cornstarch. Heat oil and add chicken and garlic. Stir-fry until browned. Add soy sauce, vinegar, sugar and water. Cover and cook 3 minutes. Add green onions and cayenne and heat 2 minutes. Serve over rice. Makes 4 servings at 221 calories each.
I discovered this while boating last summer. Carefully choose different colored fruits and cut them into bite-size bits. I use kiwi, strawberries, cantaloupe, grapes and raisins. Mix however much yogurt you desire with the fruit. It is refreshing and nutritional. I like to use lemon yogurt.
Saute celery, pepper and onion until soft. Add parsley and rice. Stir well and heat covered on low. Serves 3.
Mix ingredients thoroughly. Form into balls and place on greased cookie sheet. Bake at 350° for 20 to 30 minutes. Place in serving dish and cover with spaghetti sauce.
Mix mayonnaise and brown mustard. Slice rolls and spread mayonnaise mixture and mustard mixture on both sides. Put a layer of meat and a layer of cheese. Cover with foil and bake 20 minutes at 325°.
Place chicken in a 9 x 12-inch pan. Mix broth and chicken soup in saucepan and bring to a boil. Pour over chicken. Mix flour, milk, butter and pepper to form batter. Spoon over chicken. Bake at 425° for 25 to 30 minutes.
Combine cornbread stuffing and bread crumbs in large bowl. Pour turkey juice over crumbs to soften. Add chopped celery, chopped onion, cream of chicken soup, sliced eggs, salt and pepper. Mix well. Do not get mixture too soggy. Spread into a 9 x 13-inch pan. Bake at 350° for 50 minutes or until golden brown. Cut into squares when cool or dip with spoon while warm.
Blend together first 2 ingredients and 1/4 cup sugar. Press firmly against bottom and sides of an 8-inch spring-form pan. Beat cream cheese until fluffy. Gradually add remaining 1 cup sugar and vanilla. Beat in eggs one at a time. Blend in sour cream. Spread in prepared pan. Bake in preheated oven at 350° for 60 to 70 minutes or until firm. Turn off oven. Leave door slightly ajar and allow cheesecake to remain in oven for 1 hour. Cool in pan. Chill 4 hours or overnight. Top with your choice of pie filling (cherry, blueberry, etc.).
Bake at 350° for 20 to 30 minutes, until bubbly. For a larger family or a larger crop, add more zucchini.
Flatten chicken breasts; skin them. Lay ham and cheese on one side and fold other side over. Hold together with wooden toothpick. Dip chicken in egg mixture. Roll in bread crumbs and flour. Brown in melted butter in skillet. Place chicken in baking dish in oven for 20 to 30 minutes at 350°. Make white sauce with Cheddar cheese; pour over to serve.
Using a hand mixer, thoroughly mix sour cream and cream cheese. Spread mixture evenly over large, round, flat serving platter. Evenly layer the rest of the ingredients in the following order: salsa, green pepper, tomato, lettuce and Cheddar or Monterey Jack cheese. Chill until ready to serve. Serve with tortilla chips.
Mix all together the cream cheese, sugar, eggs and vanilla until smooth. Place 1 vanilla wafer in each foil liner muffin cup. Fill 3/4 full. Bake 25 minutes in 325° oven. Top with Comstock cherries or leave plain.
Cut peppers into rings or desired pieces. Place peppers in large container and stir in salt. Allow to sit overnight in cool place. Next day, thoroughly rinse off salt. Stir in oil, garlic and oregano. Cold pack 1/4 to 1/2 inch from top of jar for 6 to 8 minutes.
Mix Ranch dressing according to package. Wash broccoli and cauliflower. Break both into bite size pieces. Cut carrots into small pieces. Toss all with dressing mix. Refrigerate 2 hours before serving.
Mix all together. Pour over chicken. Cover and bake 1 hour at 350°. It is good served with rice.
Mix all ingredients well in a bowl. Chill. Serve on lettuce cups. Serves 6.
Blend until smooth. Serve as spread or topping. Makes 1 1/4 cups.
Cook macaroni per instructions on box. Empty 1 can of chili into macaroni when cooked. Slice wieners into mixture and cook until all ingredients are heated.
Brown chicken; remove from pan. Add the onion, garlic and green pepper; cook until tender. Return chicken to pan. Add the remaining ingredients. Cover and simmer for 45 minutes to an hour, until the chicken is tender.
Heat grease; add onion and saute. Add brown sugar, vinegar, mustard, catsup, chili powder, garlic salt and pork and beans. Bake 1 hour at 350°.
Place pork slices between plastic wrap. Pound to 1/4-inch thick. Melt 2 tablespoons butter in large skillet over medium heat. Add apples and sugar to skillet and saute until brown (6 minutes). Set aside. Melt 2 tablespoons butter in another heavy skillet over high heat. Season pork with salt and pepper. Add pork and saute until just cooked through. Transfer to plate and keep warm.