HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix above ingredients together and pour into a baking dish. Sprinkle with a mixture of 1/2 cup grated cheese and 1/2 cup crushed potato chips. Bake in a moderate oven (about 325°) about 30 minutes.
Mix first 7 ingredients and pour into freezer. Fill the rest of the way up with milk or chocolate milk.
Heat oven to 350°. Combine all ingredients, mix thoroughly but lightly. Press into 8 x 4-inch loaf pan. Bake 1 hour. Makes 8 servings.
Cook ground beef with onions. Drain fat off. Season meat. Spread beans in a 10 x 15-inch pan. Top with meat; cover with cheese. Drizzle salsa over top. Bake at 400° for 20 to 25 minutes. Garnish with sour cream.
Cream the sugar, Crisco and butter until fluffy. Add eggs, one at a time, and beat well. Mix flour, salt and baking powder. Add alternately with milk; beat well. Stir in flavorings. Bake in tube pan (greased and floured) at 325° for 1 hour and 30 minutes.
Cook cornmeal in boiling salted water until done. Take off stove. Gradually add hominy and salmon. Mix all together and make into loaf and roll in wax paper. Store in refrigerator. Slice off and roll in cornmeal and fry.
Grind the oranges and raisins. Cook rhubarb. Mix the cooked rhubarb, ground oranges and raisins. Add sugar. Cook until thick. Pour into small jars and seal.
Combine all ingredients and mix well. Drop by rounded tablespoonful onto ungreased cookie sheet and flatten. Bake for 16 to 18 minutes at 350° to 375°. Store tightly covered.
Butter an 8 x 8 x 2-inch pan. In a medium saucepan, stir together sugar, milk and salt. Boil for 10 minutes. Add butter; boil until it forms a soft ball in a cup of cold water. Remove from heat. Add vanilla and peanut butter. Beat until smooth; pour into pan. Cut when cool.
Preheat oven to 350° in a 9 x 13-inch pan. Melt butter in oven. Sprinkle crumbs over margarine. Pour Eagle Brand milk evenly over crumbs. Top with remaining ingredients. Press down. Bake 25 to 30 minutes or lightly browned. Cool. Cut into bars. Store loosely covered at room temperature.
Cut steak in serving pieces. Brown steak in oil with onion, garlic, salt and pepper, beef cube and mushrooms. Cook 25 minutes. Add green pepper, tomatoes and soy sauce. Cook again for 15 minutes. Serve over rice.
Combine first 3 ingredients in a punch bowl, stirring until blended. Serve immediately with peppermint. Makes 4 1/2 quarts.
Saute all ingredients on low-medium heat until cooked. (Takes long time; couple hours or more.) Will look like a lumpy sandwich spread, rather dark in color, sometimes almost black. Serve on crackers or appetizer sandwich bread.
Mix sugar, cornstarch and Jell-O. Add hot water. Mix well. Bring to a boil; stirring with a whisk until very thick and smooth. Set aside to cool. Place strawberries in baked pie shell. Pour cooled mixture over strawberries. Spread Cool Whip on pie. Refrigerate 2 hours.
Halve hard-cooked eggs lengthwise; remove yolks and mash well. Combine egg yolks with mayonnaise, vinegar, salt, pepper, paprika and dry mustard. Mix well. Refill egg whites. After filling, dust with paprika.
Grate cheese. Let margarine come to room temperature. Mix well by hand. Run through cookie press with the star disc.
Drain pineapple and mix all ingredients together. Place in crust. Refrigerate 3-4 hours before serving.
Heat oven to 350°. In ungreased 9 x 9 x 2-inch square pan, stir together flour, sugar, 2 tablespoons cocoa, baking powder and salt. Mix in milk, shortening and vanilla with fork until smooth. Stir in nuts. Spread evenly in pan. Sprinkle with brown sugar and 1/4 cup cocoa. Pour hot water over batter. Bake 40 minutes or until done. Cool. Good with ice cream.
In frypan, brown first three ingredients. Drain excess fat. Add all other ingredients except cream cheese. Cover and simmer 20 minutes stirring frequently. Stir in softened cream cheese. Do not boil.
Sift together first 5 ingredients. Add shortening, milk and vanilla. Beat at medium speed for 2 minutes; add eggs and cake coloring. Beat 2 minutes more. Pour into 2 greased and floured pans. Bake in 350° oven for 30 minutes or until done. Use Confectioners Sugar Icing or Marshmallow Icing as desired.
Grate the cheese in food processor. When it is grated, cut the margarine on top of the cheese. Add the flour to which the salt and pepper have been added. Process the mixture until it forms a ball. Remove from the processor and form a roll that will fit the cookie press. Squirt onto a cookie sheet in rows. Cook at 275°. It takes about 40 minutes to bake. Cut the straws the length you want and put into container.
Cream shortening, sugar and eggs together. Put applesauce in large bowl and add soda, mixing well. Sift flour and add cinnamon, allspice and salt; mix together. Add sugar mixture to applesauce. Add flour in last and mix well. Pour in cake pans that have been greased well. Bake at 350° for 1 hour in a tube pan or 35 minutes in cake pans. Remove to racks to cool.
Wrap all veggies in aluminum foil. Put butter, pepper, and salt on top and cook for 20 minutes or until tender.
Pre-heat deep fryer to 450 degrees. Slice tortillas into strips and deep fry until crispy golden brown. Put cinnamon and sugar in plastic baggie and shake up to mix. Put tortilla strips in baggie while still warm and shake well.
Mix all ingredients; cover and keep refrigerated. Use as dip for corn chips. Yields 2 1/2 cups.
Spray the bottom and sides of a glass casserole dish with Pam. Spread thawed hash browns on bottom. Stir in cream of chicken soup, sour cream, half of shredded cheese and chopped green onion. Combine all ingredients well. Top with remaining cheese and green onions. Bake 45 to 60 minutes in 350° oven.
Mix the flour and salt. Cut the oil into the flour with a pastry blender. Sprinkle the milk over the flour; toss with a fork until all flour is moistened and pastry almost cleans side of the bowl. Gather pastry into a ball; divide in half. Shape each half into flattened round ball on lightly-floured cloth-covered board of between 2 pieces of wax paper. Roll the pastry 2 inches larger than inverted pie plate. Fold the pastry into quarters; unfold and east into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of plate. Fold and roll pastry under, even with plate; flute. Fill and bake as directed.
Dissolve jello in boiling water. Add strawberry nectar. Cool, but not set. Add strawberries, bananas and Cool Whip. Blend well. Chill until firm.
Put banana slices on Twinkies, then top with crushed pineapple. Mix pudding according to package directions and pour on top of other layers. Let set 1 hour in refrigerator. Cover with Cool Whip. Before serving, garnish with cherries.
Heat oven to 375° to 400°. Lightly grease 1 1/2-quart casserole or baking dish. Cut potatoes with peelings into bite size pieces. Place potatoes into prepared dish. Add onions, pepper, salt and cheese. Dot with butter. Bake 1 hour. Makes 4 to 6 servings.
Spray individual baking cups with nonstick spray. Sprinkle about a teaspoon of grated Parmesan evenly into cup. Break an egg into each cup. Add 1 teaspoon of half and half to each cup. Evenly sprinkle Parmesan onto each egg. Add a dash of paprika. Bake at 300° to 350° for about 15 minutes or until yolks are firm.
Brown beef and onion. Drain. Add flour and stir in. Add 1 3/4 cups milk and cook until thick. Turn heat off. Add chips and chicken soup. Place in baking dish. Bake at 350° for 45 minutes. Put 4 slices of cheese on top and melt.
Mix all well with happy years, children, grey hairs, troubles and prosperity. Bake at medium temperature. Serve with God's richest blessings on your fiftieth wedding anniversary.
Brown sausage; drain. Add vegetables and continue cooking for 5 minutes; drain. Set aside to cool for 10 minutes. Stir together sausage mixture, Velveeta and bread cubes; place in greased 8-inch square baking dish. Beat milk and eggs together and pour over sausage mixture. Cover and refrigerate for several hours. Preheat oven to 350°. Remove cover and bake 50 to 55 minutes or until golden brown. Let stand for 10 minutes before serving.
Cook and drain broccoli or cauliflower. Place in baking dish. Pour remaining ingredients over vegetables. Top with crumbs. Bake in 350° oven for 30 minutes or until bubbling.
Crush Oreo cookies and set aside (fine). Blend together butter, cream cheese and sugar. Mix milk and pudding together and then blend with cream cheese mixture until smooth. Fold in 12 ounces Cool Whip. In the flower pot, put in a layer of crushed cookies, then a layer of filling; alternate until top is finished with cookies. Refrigerate for 4 hours. Place artificial flower in center.
In large skillet, melt butter. Add onion, garlic and paprika. Cook and stir over medium heat until onion is tender. Stir in 1 cup water, bouillon granules and salt. Heat to boiling. Add chicken breasts. Cover and simmer for 12 to 15 minutes or until chicken is no longer pink, turning meat once or twice. Transfer chicken to platter. Cover with foil and set aside.
Combine all ingredients except mushrooms. Decap and scoop out inside of mushrooms. Put filling (1/2 teaspoon) into each mushroom and put on foil-lined baking sheet. Bake at 350° for 30 minutes.
Mix last four ingredients together. In casserole, layer chicken, half of mixture, half of chips and half of cheese. Repeat. Bake 45 minutes at 350°.
Bring to boil water and chicken cubes. Add bite size broccoli pieces to water. Melt butter in pan and add flour. Stir into boiling water and stir until thickened and smooth. Add Cheez Whiz and stir until melted. Serve hot. Great over baked potatoes for a potato bar. Serves 14 (5 quarts).
Roll out cookie dough onto Pizza pan and bake 5 to 7 minutes. Take out of oven and spread apple filling on top. Combine nuts, brown sugar, cinnamon and margarine and stir well. Sprinkle this on top of filling. Put back in oven for 2 to 3 minutes. Mix confectionary sugar and milk together till smooth. Pour on top while still hot. Serves: 8 to 10 slices.
Combine all ingredients except cheese in blender. Beat until thoroughly mixed. Blend cheese in by hand or disregard. Makes very good French dressing as is.
Cream butter and sugar; add vanilla & lemon juice. Add bananas. Sift salt, flour, soda, and baking powder; add alternately with sour cream to banana mixture. Fold in nuts. Pour into 2 greased & floured loaf pans. Bake at 350° for 50 to 55 minutes.
Mix all dry ingredients. Cut in Crisco and blend until it looks like coarse meal. Add buttermilk and stir just enough to hold dough together. Roll out onto floured board and cut with biscuit cutter. Bake at 425° for 12 to 15 minutes. Makes 30 medium size biscuits.
Follow directions on Jell-O box, cooked or uncooked (cooked is better, uncooked is faster). In casserole dish, place layer of vanilla wafers and layer of sliced bananas. Spread 1/4 of pudding mix over layers. Continue layers to make 4 to 5 layers. Crumble 6 to 8 vanilla wafers and spread on top layer.
In a small bowl, stir together yogurt, applesauce, powdered sugar, vanilla and cinnamon, nutmeg or ginger.
Drain pineapple; heat 1 cup juice to boiling. Add jello, stirring to dissolve. Chill until syrupy. Stir mayonnaise and softened cream cheese into jello. Add pineapple. Fold in Cool Whip. Chill until set.
Cut turkey into thin slices and then into strips about 3/4 inch wide. In medium bowl, combine 3 teaspoons of the oil, lemon juice, garlic, chili pepper and oregano. Add turkey and stir to coat. Let stand 1/2 hour. Heat remaining 2 teaspoons oil in large nonstick skillet over medium-high heat. Add yellow and green peppers; stir-fry 2 minutes. Add turkey strips and stir-fry another 3 minutes. Stir in tomato; heat 1 minute more. Serve immediately in tortillas with salsa. Serves 4.
Mix ingredients. Add nuts and bake 20 minutes at 300°. Use 11 1/2 x 13 1/2-inch pan. Yields 24 chewies.
Cover steaks in flour mixed with salt and pepper. Brown in hot oil in iron skillet. Put steaks in baking dish. Slice onion and pepper over steak. Mix can of golden mushroom soup with 1/2 can of water. Pour over steaks and onion and pepper. Bake in oven for 1 hour at 250°.
Mix graham cracker crumbs with coconut and English walnuts and set aside. Beat egg whites, adding salt and vanilla gradually. Then add sugar, beating until the whites peak. Fold the crumb mixture into the egg mixture and spread in a well-greased 8 x 10-inch pan. Bake in a 350° oven for 30 minutes. Cut in wedges and serve plain or topped with ice cream.
Mix meal, eggs, oil, onion, buttermilk, corn and chili pepper. Pour half the batter into greased 10-inch skillet. Sprinkle half of cheese over batter. Pour in remaining batter and sprinkle remaining cheese on top. Bake in oven at 425° for 25 minutes.
Mix all ingredients together and pour over pretzels on a cookie sheet. Make sure all pretzels are covered with mixture. Bake in a 200° oven for one hour. Mix pretzels around at the half hour and continue to bake the remaining half hour.
Brown sausage, hamburger; drain grease. Add garlic, tomatoes, tomato paste and basil. Simmer for 1 hour. Mix cottage cheese, eggs, parsley, Parmesan cheese and salt. Cook noodles; layer noodles, sauce, cottage cheese, Mozzarella cheese; repeat. Bake 1/2 hour in hot oven 425°, and 1 hour in 350° oven. Let cool 10 minutes before cutting.
Combine all ingredients and mix well. Drop from teaspoonful on a greased cookie sheet. Press a crisscross on each cookie with fork prongs that have been dipped in water. Bake at 350° for about 10 to 12 minutes, until golden. Cool on cookie sheet about 1 minute, then on to racks to cool.
In hot oil, cook chops until brown on both sides. Remove chops from skillet. Spoon off fat from skillet. Combine soup and water in skillet. Heat to boiling. Return chops to skillet. Cover; cook over low heat 10 minutes, or until chops are no longer pink, stirring often. Best when served over prepared rice.
Saute chopped onion in 2 tablespoons of oil until light brown. Add hamburger and brown until done. Then sprinkle in chili powder. Add tomato juice and cook until thickness suited for weiners in rolls.
Preheat oven to 350°. Butter and flour two bread pans (six cup capacity), 2 nine-inch cake pans or muffin tins. Set aside. Combine first six ingredients. Make a well in center. Lightly beat the eggs; pour into well with oil, butter and water. Stir batter until well combined. Gently fold in the berries. Pour batter into prepared pans; bake at least an hour for bread or cake pans, or until a toothpick or cake tester inserted into center comes out moist, but clean. Check muffins for doneness at 20 minutes.
Mix margarine and cheese. Blend until smooth. Add flour and Rice Krispies. Roll into balls. Mash flat with fork on an ungreased cookie sheet. Bake at 350° for 20 minutes or until browned.
Put peanuts in baking pan. Preheat oven to 450°. Put peanuts in oven; turn oven off. Do not open oven door until oven has cooled all the way. Peanuts will be done when the oven cools.
Saute garlic and onion in olive oil. Add rice and fry a few minutes. Add tomatoes, chicken, ribs, shrimp, broth and wine and let cook for 30 minutes or until rice opens. Decorate with peas and pimentos. Cook in shallow frying pan in the oven at 375°.
Melt butter; add sugar and eggs. Mix until smooth. Add dry ingredients and mix well. Stir in Ricotta. Drop by teaspoon onto ungreased cookie sheet. Bake at 350° for 10 minutes.
Peel and seed tomatoes. Cube and chop or dice tomatoes, pepper and garlic. In a large bowl, combine all chopped tomatoes, pepper, garlic, salt and herbs. Gradually stir in olive oil, lemon juice and cold water. Add all remaining ingredients. Chill for 4 hours. Cold and crunchy.
Toss bread cubes with oleo. Divide half of the cubes among 4 greased 13 x 9 x 2-inch baking pans. Arrange apples over bread, using 10 cups per pan. Mix 2 cups brown sugar, sugar, nutmeg and cinnamon. Divide into fourths and sprinkle over apples. Mix water and lemon juice; pour a fourth into each pan. Top with remaining bread cubes. Sprinkle remaining brown sugar equally over pans. Cover and bake at 375° for 30 minutes. Uncover and bake 25 to 30 minutes longer. Serves 50 to 60.
Beat egg whites with salt until frothy. Add sugar slowly and beat until smooth and glossy. Add white syrup and beat until firm peaks. Fold in vanilla.
Dissolve yeast in warm water in small bowl; set aside. Sift flour, baking soda, baking powder, salt and sugar into large bowl. Cut in shortening until crumbly. Stir in buttermilk and yeast mixture. Turn out onto floured surface. Roll out to 1/4 to 1/2-inch thickness; cut with biscuit cutter. Brush with melted oleo. Fold over; brush tops with oleo. Place on greased baking sheet; let rise for 1 1/2 to 2 hours, until double in bulk. Bake at 400° for 15 minutes.
Bake cake and cool. Make pudding using only 2 cups milk, and Dream Whip and let sit in refrigerator. After cake has cooled, spread with cream cheese, then pineapple, then spread pudding, then Dream Whip and garnish with coconut. This cake keeps well for about 2 days.
Mix dry jello into cottage cheese; add crushed pineapple and Cool Whip. Mix and chill. Serve on lettuce leaf.
Place all ingredients in large bowl, preferably one with seal on lid. Toss to coat. Marinate in refrigerator at least 8 hours, tossing occasionally to distribute marinade over vegetables.
Melt margarine in pan. Stir in graham cracker crumbs. Mix and press in pan. Whip cream cheese with sugar and milk. Pour over crumbs. Whip Dream Whip and pour over cheese mixture. Top with cherry pie filling. Keep in refrigerator.
Blend cream cheese, egg, 1/2 cup sugar, salt and chocolate chips in small bowl and set aside. In large bowl, combine remaining ingredients. Mix well; mixture will be soupy. Fill paper lined muffin tins no more than 1/2 full with chocolate mixture. Place 1 tablespoon cream cheese mixture in center of chocolate mixture. Sprinkle a little sugar on top of each. Bake at 350° for 30 minutes. Makes 3 dozen.
Place Tater Tots in bottom of casserole dish. Put cooked and drained ground beef over potatoes. Add soup and top with cheese. Bake at 350° until Tater Tots are done, about 30 to 35 minutes.
Mix fruits together. Mix cream cheese, Cool Whip and sugar together; mix well and chill.
About 2 1/2 hours before serving or early in the day: In heavy 3-quart saucepan, mix first 4 ingredients; add next 3 ingredients. Cook over medium heat until chocolate is melted and mixture thickens slightly and boils, stirring frequently.
Combine sugar, flour and salt in top of double boiler. Add milk slowly. Mix well. Cook over rapidly boiling water until well thickened, stirring constantly. Cook 10 minutes longer, stirring occasionally.
Mix all ingredients together in a bowl. When ingredients are well blended, pour into 2 graham cracker pie shells. Chill.
Brown meat; drain. Cook noodles; drain. Mix meat and noodles together; add Parmesan cheese, pizza sauce, salt, pepper and onion. Bake at 350° for 50 minutes. Put cheese on top for 5 minutes before taking out of oven.
Peel yams; cook until tender, not mushy (1/2-inch slices). Heat oven to 375°. Place in large 3-quart baking dish. Mix together remaining ingredients in heavy saucepan and bring to boil. Simmer 3 minutes. Pour over yams and bake 30 minutes, basting until well candied.
Cut down back of shrimp and remove black vein but not the shell. Rinse and butterfly shrimp (spread open, shell still on). Place flat on cookie sheet and set aside. Melt butter in medium skillet. Add chopped onion and saute until soft. Add broken shrimp and remaining ingredients and stir until mixed. Mixture should be moist enough to mold when pinched. Stuff each jumbo shrimp and bake in 350° oven for 10 to 12 minutes or until shrimp becomes white. Enjoy!
Combine first six ingredients in bowl. Gradually whisk in oil. Season with salt and pepper.
Mix well. Bake in a greased 13 x 9 x 2-inch pan at 350° for 1/2 hour to 35 minutes. Top with whipped cream.
Saute sliced onions in the butter until tender. Mix water, 2 cans of bouillon, and onions in saucepan and simmer for 15 minutes. Add croutons or bread to soup bowl, add soup, top with cheese. Microwave until cheese melts.
Let sausage and cheese come to room temperature. Mix with Bisquick and make into small balls. Bake in a 350° oven until light brown.
Combine all ingredients, cutting in shortening as small as possible. Store in tightly covered container. Can be used in Quickmix recipes, too.
Preheat oven to 350°. In a large bowl, combine potatoes, peas and ham. In a small bowl, combine parsley flakes, black pepper, and mushroom soup. Pour soup mixture over potato mixture and mix well to combine. Pour into an 8 x 8 inch baking dish sprayed with butter flavored cooking spray. Bake 25 - 30 minutes. Yield: 6 servings.
In a bowl, combine the first 4 ingredients. Stir in cheese, salt, pepper and garlic powder and spread over bottom of bread, then replace top. Wrap in a large piece of heavy-duty aluminum foil. Bake at 400° for 20 minutes or until heated through. Cut into slices. Yield: 8 servings.
Prepare young, tender corn. Cut off cob. Put in freezer container 4 cups corn, 1 teaspoon salt and 1 teaspoon sugar. Add ice water to cover about 3/4 of corn. Freeze.
Butter bread on 1 side. Cube 7 slices and place on bottom of a greased 9 x 12-inch casserole. Fry sausages until crumbly. Grate cheese. Whip salt, mustard, milk and eggs together. Sprinkle sausage over bread. Pour mixture over sausage. Top with grated cheese. Put last 6 slices of buttered bread, cut in halves, on top of cheese. Bake at 350° for 45 minutes. Does not freeze well.
Dissolve yeast in warm water. Melt oleo. Add sugar and beaten egg. Add water. Stir well. Add flour. Place in tightly covered bowl (will keep for several weeks in refrigerator). Drop by spoonful into oiled muffin tins. Bake at 350° for 15 to 20 minutes or until brown.
Cook celery and onions in small amount of water. Add tomatoes. Cook until soft. Put through food mill. Add sugar and salt. In a separate bowl, combine flour and butter. Cook together a while. Stir into tomato mixture and heat to boiling. Fill pint jars. Process 5 minutes at 10 pounds pressure. Yield: 11 pints.
Alternate layers of carrots, onion and bell pepper. Make marinade of remaining ingredients. Pour over vegetables and chill at least 24 hours. Can be made several days ahead. Store in covered bowl in refrigerator.
Mix together macaroni, chopped olives, pimiento, eggs, onions and pickles. Add dressing. Serves 10 to 12.
Cut potatoes in 3/4-inch cubes. Add seasonings, then olive oil, only what the potatoes will absorb, then add vinegar and mix carefully until it is absorbed. Mound on a bed of lettuce in a shallow dish.
Mix together ingredients and boil until thick. Cool. Mix in strawberries. Put in pie shell. Top with Cool Whip.
Combine first 5 ingredients. Cook over low heat until cheese melts. Add Worcestershire sauce and cook 3 minutes. Spoon over saltine crackers.
Prepare cake as per box instructions using two 9-inch round cake pans. Strain peaches and reserve syrup. Set aside 10 peach slices for cake topping. Blend remaining peaches and set aside.
Mix corned beef and drained sauerkraut and the rest of the ingredients. Top mixture with 16 ounces grated Swiss cheese. Bake at 350° for 25 minutes. Serve on buttered rye bread, open face.
Sprinkle salt and nutmeg on both sides of breast. Brown in butter on each side. Add onions, mushrooms and 2/3 cup of wine. Bring to boil. Cover, reduce heat and simmer for 15 minutes. Remove chicken.
Bring water and salt to a boil; add rice and simmer until tender. Remove from heat and let stand for 5 minutes. Melt butter in skillet and saute onion with remaining ingredients. Pour into a greased 1 1/2-quart casserole dish. Bake at 350° for 1 hour.
Mix sausage, biscuit mix and Cheddar cheese. Roll in balls and place on rack in roasting pan. Cook 20 minutes at 375° or until brown.
Peel and quarter lengthwise or slice thick. Cook about 20 minutes in lightly salted water until slightly tender. Make syrup of butter, brown sugar, dash of salt and pepper and 1/2 cup of cooking water. Coat potatoes with syrup and continue cooking.
Brown beef chuck in olive oil; add remaining ingredients and cook for 1 to 1 1/2 hours.
Mix together sugar, oil, vinegar, egg and water. Stir in vanilla. Sift together flour, soda, cocoa and salt. Add to creamed mixture.