HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown hamburger in skillet and drain off excess fat. Stir in taco seasoning and set aside. Mix dry ingredients; add all other ingredients and mix well. Pour half of cornbread mixture into well-greased pan. Pour hamburger mixture on top and cover with remaining bread mixture. Bake at 375° for 1 hour.
In a greased mixing bowl, measure 3 cups flour, salt, sugar, Carnation milk and yeast. Mix. Add melted butter; stir. Add egg. Beat by hand with a big wooden spoon for 2 minutes. Add 3 cups of flour gradually. Add almost 2 cups of flour or as much as needed. Knead for 5 to 10 minutes. Cover; let rise in a warm place until double. Punch down. Let rise 10 minutes.
Mix all ingredients well. Pour in casserole. Top with cheese, 1/2 stick melted margarine and corn flake crumbs (about 1/2 cup). Bake, covered, at 350° to 375° for 40 minutes. Uncover and bake about 25 minutes.
Dissolve gelatin and red hots in 3 cups boiling water, stirring until they dissolve. Stir in applesauce, lemon juice and salt. Chill until set in a square 8 x 8 x 1 1/2-inch pan or gelatin mold. Makes 9 servings.
Mix first 10 ingredients together and put into two small loaf pans that have been sprayed with Pam.
Preheat oven to 425°. Beat eggs in a large bowl. Stir in remaining ingredients in order given. Pour in pie shell. Bake for 15 or 20 minutes at 425°. Reduce temperature to 350°. Bake 40 to 50 minutes or until knife inserted in center comes out clean. Cool on wire rack. Top with Cool Whip.
*May substitute with 1 cup powdered milk and 2 tablespoons nondairy creamer dissolved in 1 cup water.
Parboil scallops 2 minutes; drain, reserving 1 cup of liquid. Put scallops in a greased 2-quart casserole. In pot, melt butter and cook onion until tender. Add flour, then pepper, milk and liquid. Stir until thickens; add mushrooms, Parmesan cheese and parsley flakes. Cover scallops with creamed mixture; top with American cheese, then chips. Cook, covered, for 20 minutes at 350°. Also good made with crabmeat or combination of seafood.
Mix cream cheese, Tabasco, soup and mayonnaise. Soften Knox gelatine in very hot water. Add to cheese mixture. Blend celery, onion and shrimp into mixture. Spray a mold with Pam. Pour in mixture and chill overnight. Unmold on a lettuce bed. Serve with crackers. Makes 48 servings (1 tablespoon each).
In large pot on stove top, add Old Bay seasoning to 2-quarts water. Bring to a boil, add potatoes and boil again. Cook 10 minutes. Add sausage and corn and boil 10 more minutes or until potatoes are tender. Add shrimp; cook 3 to 5 minutes or until shrimp turn pink. Remove with a slotted spoon onto a serving platter. Serve with additional Old Bay and cocktail sauce. Serves 12.
Cream together first 5 ingredients. Sift together next 4 ingredients, then add to creamed mixture. Add remaining ingredients to mixture.
Parboil the potatoes and carrots for 20 minutes. Slice potatoes thinly. Brown beef and onion. Drain excess grease; set aside. Mix soup, catsup and mushrooms. Butter a 2-quart casserole. Layer beef-onion mixture, potatoes, soup mixture and carrots. Bake at 350° for 30 minutes. Top with onion rings and return to oven for 5 to 10 minutes until onion rings are crisp and brown. Slice the potatoes before cooking and also carrots.
Heat oil. Mix together egg, milk, cheese and seasonings. Place Mozzarella in between slices of bread and soak bread. Fry in hot oil until golden brown. Serves 1 or 2.
In a large saucepan, combine broth, celery, onion, salt and pepper; bring to a boil. Reduce heat, cover and simmer for 10 minutes. Add chicken and rice; bring to a boil. Reduce heat, cover and simmer for 20 to 25 minutes or until rice is tender.
Cook onion, garlic and whole clove in tiny amount of water in a large heavy skillet until onion is soft. Add cut up chicken franks, capers, vinegar, diced tomato and shredded cabbage. Stir well. Sprinkle with pepper. Add the water. Cover and simmer 15 minutes.
Mix all ingredients. Pour in a 9 x 13-inch pan. Bake at 350° for 35 to 40 minutes.
Cut cream cheese and margarine into Bisquick until crumbly. Blend in the 1/3 cup milk. Turn onto floured surface. Knead 8 to 10 strokes. On waxed paper, roll dough to 12 x 8-inch rectangle. Turn onto greased baking sheet; remove paper. Spread preserves down center of dough. Make 2 1/2-inch cuts at 1-inch intervals on long sides. Fold strips over filling. Bake at 425° for 12 to 15 minutes. Combine sugar, milk and vanilla; drizzle over top.
Butter a 9 x 13-inch casserole. Place half the bread squares on bottom. Place half the sauteed mushrooms on bread. Combine chopped vegetables with mayonnaise. Spread half this mixture over the mushrooms. Repeat layers. Mix milk, eggs and seasonings. Pour over top. Cover and refrigerate overnight.
Preheat oven to 450°. Cut tops off potatoes and scoop out the centers. Mash. Stir butter, sour cream, herbs and seasonings into mashed potatoes.
Thaw potatoes before mixing, they mix better. Mix with all but 1/4 cup margarine and cornflakes. Put in 9 x 13-inch buttered casserole. Top with 1/4 cup margarine and crushed cornflakes. Bake 45 minutes at 350°.
Mix first 3 ingredients in crock-pot. Cut wieners in bite-size pieces and add to crock-pot. Cook on low for 1 1/2 hours.
Melt margarine in pan and stir in flour; cook. Add cream cheese to flour and margarine mixture after it cools a little bit. Beat the eggs; add the milk and blend. Then add all the rest of the ingredients to the eggs and milk.
Mix well all ingredients, except won ton skins. Place 1 teaspoon meat mixture in center of won ton square and fold over one corner to form a triangle. Moisten edges with water to seal. Deep fry in hot oil until golden brown. Serve with won ton sauce.
Cream butter and sugar until smooth; add eggs, one at a time. Beat well. Dissolve soda in buttermilk and add. Place 1/2 cup flour in bowl. Add dates, candy, nuts and coconut, then add to cream mixture. This makes a very stiff dough. Should be mixed with hands. Bake at 250° for 2 1/2 to 3 hours.
Remove stems and discard. Cook bacon until crisp. Drain on paper towels and crumble. In mixing bowl, add remaining ingredients to softened cream cheese and blend well. Spoon mixture into mushroom caps and broil for approximately 5 minutes or until cream cheese starts to brown slightly.
Heat oil; brown chicken about 4 minutes on each side. Transfer to plate; season and keep warm. Add peppers that are sliced 1/3-inch thick to skillet. Add stock, onion and garlic. Cover and simmer 15 minutes. Return chicken to skillet and heat. Serve with Goya brand Spanish or Mexican style rice.
Fry ground beef with 1 small onion, chopped. Drain off grease. Combine in large saucepan rest of ingredients and cook over low heat until thick, about 2 to 3 hours. Serve while warm. Can be frozen.
Cream margarine, cream cheese and powdered sugar. In another bowl mix milk and pudding; beat until it thickens. Fold in Cool Whip and cream cheese mixture. Break up Oreo cookies and put in a blender until crushed very fine.
Combine the first 5 ingredients and half of the tomato sauce. Shape into patties. Should make 6. Pan-fry over low heat in cooking oil until lightly browned on both sides. Remove from pan and set in oven to keep warm. Fry pineapple slices until light brown. Stir remaining tomato sauce and pineapple juice into browned bits. Serve ham patties on pineapple slices with sauce spooned over top.
Beat egg whites, vanilla and cream of tartar until soft peaks form. Add sugar, one tablespoon at a time, beating continually until tips stand straight. Gently fold in candies. Drop by teaspoon onto greased cookie sheet.
Press broccoli between 2 paper towels to absorb moisture. Mix all together. Pour in baking casserole dish or long baking dish. Bake at 350° until brown.
Beat eggs on high speed in mixer for 5 minutes. Gradually add sugar, pumpkin, lemon juice, flour, cinnamon, ginger, nutmeg and salt. Mix, then spread on greased and floured cookie sheet. Top with walnuts. Bake at 375° for 15 minutes. Have pastry sheet sprinkled with powdered sugar. Turn cake onto pastry sheet, spread with filling and roll cake like jelly roll. Let cool.
Beat eggs very well. Add sugar and continue beating until well blended. Add oil and beat a few minutes. Sift flour, salt, soda, baking powder and cinnamon together. Add all sifted ingredients with zucchini, starting and ending with dry ingredients. Stir in walnuts, raisins and vanilla. Pour into 2 greased and floured pans (9 x 5-inch loaf pans) and bake at 350° for 1 hour. Check after 50 minutes.
Combine fruit and yogurt, then fold in whipped topping, blending well. Spoon into crust. Freeze until firm, about 4 hours. Remove from freezer 30 minutes before cutting; keep chilled in refrigerator. Garnish with additional whipped topping and fruit, if desired.
Roll out crescent rolls flat in 11 x 15-inch pan. Bake 11 to 13 minutes at 350°. Cool. Mix cream cheese, mayo and seasonings and beat with mixer until light and fluffy. Spread cheese mixture over cooled baked dough. Then sprinkle well-drained broccoli, peppers, onion, olives, tomatoes and cheese. One-half recipe will make 25 (2-inch) squares.
Marinate all vegetables in dressing overnight. Add cooked macaroni 4 hours before serving.
Mix all ingredients together. Let stand 4 days. Roll out. Cut with cookie cutters. Brush with egg white. Decorate with extra candied peel. Bake in 350° oven until light brown.
Let cool and spread with strawberry jam. Then beat egg whites; add sugar, water, cornstarch and baking powder. Spread over jam. Sprinkle top with graham cracker crumbs or chopped nuts. Bake for 30 minutes at 300°. Cool thoroughly before cutting.
Cream shortening, sugar and peanut butter until smooth. Add eggs, then flour which has been sifted together with soda. Mix good. Roll into small balls and with wet fork flatten in a crisscross design. Bake at 400° about 10 minutes or until golden brown. Makes about 4 dozen.
Combine flour, 3/4 cup sugar and 2 tablespoons cocoa. Stir in milk, oleo and vanilla. Pour into a 9-inch square pan. Mixture will be thick. Combine 1 cup sugar, 2 tablespoons cocoa and salt. Mix well and sprinkle over batter. Pour water over top. Bake at 350° for 30 minutes. This is real good served with ice cream.
Bring to boil the vinegar, water and sugar. Dissolve Jell-O. Cool with beet juice. Add beets, diced onion, celery and mustard seed. Mix well and refrigerate overnight.
Heat oven to 400°. Mix sugar, shortening, eggs and pumpkin thoroughly. Measure flour by dipping method or by sifting. Blend dry ingredients. Add to pumpkin mixture, stirring until well blended. Add raisins and pecans. Drop batter by teaspoonfuls on ungreased baking sheet. Bake 12-15 minutes or until lightly browned. Makes 6 dozen.
Mix all but flour and melted butter. This makes 2 pans. Make a well in the 6 cups flour. Add first mixture. Turn dough onto floured surface. Knead until smooth and shiny. Let rise in warm place until double.
Cream shortening and sugar. Add eggs; beat well. Add coconut and dry ingredients. Add milk, vanilla and oatmeal; mix well. Add chips. Drop by teaspoon onto greased cookie sheet. Bake at 350° for 10 minutes, or until golden brown. Makes 4 to 5 dozen.
Prepare stuffing according to directions. Pound chicken breasts until thin. Place 1 slice of boiled ham, 1 slice of Swiss cheese and 2 tablespoons of stuffing on chicken. Roll and secure with toothpick. Put chicken, seam side down, in baking dish. Cover with soup straight from the can. Bake at 350° for 35 to 40 minutes.
Melt chocolate in microwave for 2 minutes. Let cool. Then stir in marshmallows and nuts. Line an 8 or 9-inch square pan with foil. Butter foil. Chill for 30 minutes, then cut into squares.
Butter a 9 x 13-inch pan with 1 tablespoon butter. In a large heavy saucepan, combine sugar, milk and remaining butter. Over medium heat, bring to a full rolling boil. Boil for 2 minutes, stirring constantly. Remove from heat. Stir in marshmallows until melted. Add all the chips and unsweetened chocolate. Stir until melted. Add vanilla and nuts. Spread in a prepared pan. Cool for 1 hour at room temperature. Cut into squares and store in an airtight container (with a lock and key) in the refrigerator. This sounds awesome.
Sprinkle yeast over water and stir until dissolved. Stir in 1 1/2 cups flour, sugar and salt. Add egg and 1 teaspoon oil. Stir until smooth and glossy. Stir in 2 more cups flour. On lightly floured surface, knead dough until smooth and elastic (about 10 minutes). Place in greased bowl. Turn to grease top. Cover with towel and let rise in warm, draft-free location until dough is doubled in size (about 1 hour). Punch down dough. Chill. Divide dough in half. Pat into two greased 12 to 14-inch pizza pans (or roll out in 12-inch circles on greased cookie sheet). Crimp edges to form rims. Brush with oil. Makes 2 crusts.
Brown hamburger in skillet. Drain and add taco seasoning mix. Mix in beans and spread into a 9 x 13-inch pan. Spread on sour cream and bake at 350° for 15 minutes. Sprinkle on grated cheese while hot. Pour on salsa and serve with tortilla chips.
Preheat oven to 400°. Butter a round 10 x 1 1/2-inch baking dish or a 10-inch spring-form pan. In a medium bowl, toss blueberries with lemon zest. In a large bowl, combine 2 cups of the flour with the sugar. Using your fingertips or a pastry blender, rub or cut in the butter until the mixture resembles coarse meal. Set 1 1/2 cups of the mixture aside for the crumb topping.
Combine all fruits; add chilled Creamy Dressing. Place in refrigerator and chill for several hours.
Mix in pan; place meat inside and cover. Allow it to marinate for 2 hours and turn over once after first hour. This is really great with economy pork chops!
Mix together; put Ritz cracker crumbs on top. Bake at 350° until done. Good. Good. Good!
Heat rice, water and salt to boiling in 3-quart saucepan, stirring once or twice. Reduce heat, cover and simmer 12 to 14 minutes. (Do not lift cover or stir.) Remove from heat. Fluff rice lightly with fork. Cover and let steam 5 to 10 minutes. Stir in margarine and powdered sugar. Sprinkle with cinnamon.
In large mixing bowl beat eggs and sugar together until light and fluffy. Blend in oil, then pumpkin. Mix well. Add flour, baking powder, salt and cinnamon. Blend well. Pour batter into a greased and floured 10-inch tube pan or into two 9-inch prepared cake pans. Bake at 325° for 25 to 30 minutes. Test for doneness with a toothpick. Bake longer if necessary, especially if using a tube pan (approximately 1 hour). Remove from oven and partially cool on rack. Remove cake from pans and allow to cool completely before frosting.
Mix all ingredients together. Put into 2-quart casserole dish and bake at 350° for 45 minutes. You can sprinkle buttered cracker crumbs on top of casserole before baking.
Fry bacon and drain. Brown ground beef and onion; drain. Add all together in a Dutch oven or slow cooker. Simmer 1 hour.
Combine first 4 ingredients. Beat egg and add to mixture. Marinate for 5 to 6 hours. Covers 4 to 5 halves.
Make chocolate cake as directed. While hot, poke lots of holes in cake. Mix Eagle Brand milk and Hershey's chocolate syrup; pour over hot cake. Put in fridge until cool. Then add Cool Whip. Crush Heath bars and put over top of cake. Leave in fridge. The longer it sets, the better it is.
Combine flour and salt. Mix egg and dry ingredients and beat with rotary beater until smooth. A half hour before serving roast, drain 1/2 cup drippings from pan; place in 8 x 8-inch pan. Increase oven to 400° and place pudding mix on top of drippings. Bake 30 minutes.
Line a 9 x 13-inch pan with bread slices after buttering. Spread with cooked chicken, mushrooms and chestnuts. Mix mayonnaise and cheese. Spread on top of chicken in pan. Combine eggs, milk and salt; pour over all. Mix soups and pimento plus 1/4 cup milk and spread over all. Cover and refrigerate overnight. Cook at 350° for 1 1/2 hours. Top with crumbs the last 15 minutes. Let stand 10 minutes before eating.
In a large bowl mix zucchini, Stove Top stuffing, egg and seasoning. Make into patties. Fry in skillet with oil until golden brown on both sides. Remove patties and put onto paper toweled plate. Serve plain or on buns. Tastes like crab cakes but there is no crab added.
Mix all ingredients together until sugar is dissolved. (The recipe will make sauce for up to 3 pounds of chicken wings.) Remove tips from wings and cut wings in two pieces. Marinate chicken wings in refrigerator for 3 hours or overnight. Bake 50 to 60 minutes at 350°.
Combine bacon, okra, onion and green pepper in large bowl. Mix sugar, vinegar and oil. Blend well. Pour over vegetables. Toss gently to coat.
Drain beef. Add rest of ingredients and cook until tender. Season to taste. Best in summer straight from garden.
Make 4 or 5 shallow slits on each side of fish. Brush fish generously with a mixture of oil, lemon juice, salt, pepper, oregano and Accent. Cook over coals until golden brown, brushing with mixture. Turn fish gently to cook both sides. When fish is done, put on serving platter and pour remaining mixture over fish. Serves 3 to 4.
Make pie crust. Brown onions. Set aside. Fry bacon until crisp; drain and set aside. Beat 4 eggs; add cream. Put cheese, onions and bacon in pie crust. Pour cream mixture over top. Bake at 425° for 10 minutes; reduce heat to 300° and bake for another 30 minutes.
Grind Spam into bowl. Add eggs, mustard, pickle, catsup and cheese. Mix well. Brush halves of buns with melted margarine. Divide meat mixture onto buns and spread evenly. Close buns and warp each in square of foil. Heat 15 to 20 minutes at 350°. Makes 10 hot sandwiches.
Soften margarine. Mix the first 4 ingredients well, then press into a 9 x 13-inch pan. Melt the Hershey bar with a little milk and spread on top of the dry mixture. Cut into squares and serve.
Preheat oven to 350°. Line a loaf pan with aluminum foil. Cream shortening and sugar; add mashed bananas and beaten eggs, 1 at a time, then add vanilla, dry ingredients and nuts. Pour into the foil-lined pan and bake at 350° for 45 to 50 minutes. Let set 5 minutes and remove cake from pan by lifting the foil. Remove foil from bread and place on a cooling rack.
Cook squash in salted water until tender. Drain well. Add pimento, soup, onion, carrots, sour cream and egg. Melt 3/4 stick oleo in pan. Add stuffing; mix well. Line 2 quart baking dish with this, but keep some for topping. Pour squash mixture over stuffing and sprinkle remaining over top. Dot with butter on top of casserole. Bake at 350° for 30 minutes.
Cook the first 3 ingredients to thread spinning stage. Add peanuts. Cook until candy is a golden brown and peanuts have popped (about 10 minutes). Remove from fire and add baking soda. Stir thoroughly, but quickly and pour immediately onto well-greased surface such as marble or porcelain. When cold, slice knife or spatula underneath edges, popping candy up. Break into pieces by hitting on back side with knife. Store in an airtight container.
In a bowl, with a lid, mix all ingredients together. Secure with lid. When ready to use, fill a cup or glass about 1/4 full of cocoa mix. Pour hot water over cocoa and stir until mixed.
Mix cabbage and salt together. Let stand 1 hour. Then with hands, squeeze out all water. Boil together for 1 minute sugar, vinegar, water, celery seed and mustard seed. Mix all together. Can be used immediately or placed in containers and frozen.
Melt margarine. Mix with other ingredients and press into pie pan. Reserve some crumbs to sprinkle on top of pie.
Mix all ingredients. Store in airtight container. To serve, add 2 teaspoons of the mix to one cup of hot water. This is a good cold weather drink.
Dissolve gelatin in 2 cups boiling water. Add 2 cups cold water and ginger ale. Serve over generous amount of ice.
Lay dough end to end on pizza pan; press and bake according to directions. Mix together cream cheese, mayo and dressing mix. Spread on pizza, then top with your favorite chopped vegetables. Cut and enjoy!
Prepare mushrooms. Chop stems. Spray pan. Add garlic. Cook over low heat (covered). Add chopped stems and some white wine or you can use a little margarine if you don't have white wine. Cover, cook on low until tender.
Blend first 4 ingredients on low speed until crumbly. Press into pan 2 2/3 cups crumb mixture into 13 x 9-inch pan. In another bowl add rest of ingredients. Blend well, and spoon evenly over crumb mixture. Bake at 350° for 35 minutes. Serve with cream or Cool Whip.
In a skillet, brown rice, stirring often until lightly browned. Turn into a 1 1/2 quart casserole dish; add water and stir with a fork to separate rice grains. Cover and bake in a preheated 350° oven 30 minutes or until rice is tender. Meanwhile in a skillet, over low heat, melt butter; add onion and mushrooms and saute until onions are transparent. Remove from heat and add water chestnuts and soy sauce. Add rice and blend gently. Return to casserole. Bake uncovered 15 minutes.
Coat a large skillet with cooking spray. Place over medium heat until hot. Add chopped asparagus, onion and bell pepper. Cook 6 minutes; stir occasionally. Spoon into bowl and set aside. Wipe skillet dry with paper towel. Re-coat with cooking spray. Rub white pepper on both sides of salmon. Add to skillet. Add white wine and bring to a boil. Cover, reduce heat and simmer for 3 minutes or until salmon flakes easily when tested with a fork. Place salmon on a serving platter. Reserve cooking liquid. Spoon asparagus mixture around salmon. Cover and keep warm. Bring reserved cooking liquid to a boil. Cook until reduced to 1 tablespoon. Remove from heat. Cool slightly. Stir in yogurt, sour cream, salt and hot pepper sauce. Spoon over salmon and asparagus mixture.
Preheat oven to 425°. Sift flour, salt, baking powder and sugar together. Beat egg well. Add milk and melted oleo. Add this to flour mixture. Stir just enough to combine (do not overmix). Fold in diced peaches. Pour batter into greased tins, filling 2/3 full. Bake 20 minutes or until golden brown. Makes about 2 dozen muffins.
Mix all together and spread evenly on each tortilla. Roll up. Refrigerate. Just before serving, slice diagonally.
Combine flour, nuts and margarine. Press into bottom of 9 x 13-inch baking dish. Bake for 20 minutes at 350°. Cool. Blend cream cheese, powdered sugar and 1 cup Cool Whip. Spread over cooled layer. Mix pudding with milk. Pour over the previous layers. Spread the remainder of the Cool Whip.
Mix cream cheese and dressing. Spread on a slice of ham, then layer ham and mixture. Spread until you use 5 slices of ham. Roll and chill. Slice and serve on Ritz crackers.
Mix butter, peanut butter and sugars. Add eggs. Add flour, baking powder, baking soda and salt. Mix well. Mix in oats and chocolate chips. Roll into 1-inch balls. Place onto greased cookie sheet. Flatten with fork. Bake 7 to 9 minutes at 350° or until lightly brown.
Beat together eggs and cottage cheese. Layer in uncooked pie crust, egg mixture, cheese, mushrooms and more egg mixture, ending with cheese and egg mixture. Sprinkle well with paprika. Bake in 350° oven for 45 minutes.
Cream together shortening and sugar. Add eggs; beat well. Beat until fluffy. Stir in zucchini. Add dry ingredients (if more flour is needed, add until a nice cookie consistency). Drop by teaspoons onto a greased cookie sheet. Bake at 350° for 11 to 13 minutes. Makes 5 dozen.
Mix well on medium speed of mixer. Grease a 15 1/2 x 10 1/2 x 1-inch pan. Then line with wax paper. Pour mix onto it. Bake at 375° for 15 minutes. No longer! Sprinkle a linen towel with powdered sugar. Flip hot cake onto it then pull off wax paper. While the cake is still hot, roll top to bottom like for nut roll. Let cool.
Cream sugar and shortening. Add eggs and bananas; mix. Add dry ingredients and beat for 30 seconds to 1 minute. Stir in chocolate chips. Pour into greased muffin pans. Bake at 325° for 25 to 30 minutes. Makes 12 muffins.
Heat 12 inch non-stick skillet over medium-high heat. Brown beef. Drain and set aside. To same skillet add peppers, onions, and galic; cook until softened. Stir in beans, tomatoes, seasoning, and reserved beef. Cook, stirring, until bubbly. Sprinkle with cheese. Cover, reduce heat to low. Cook until cheese melts. serve with tortilla chips.