HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine tuna and soup in a 2-quart glass casserole, breaking up tuna slightly. Add all remaining ingredients, except onion rings. Cover. Microwave at power level High for 13 1/2 to 17 minutes, or until hot, stirring twice. Let stand, covered, 3 minutes. Top with onion rings before serving.
Cream butter, sugar, syrup, corn meal and salt. Beat eggs and add pecans. Bake at 350° for 45 minutes.
Separate onion slices into rings and place into salad bowl with green pepper and tomatoes. Fry bacon until crisp. Set bacon aside, reserving 2 tablespoons drippings in skillet.
Mix all ingredients together in an uncovered, greased 1 1/2-quart casserole dish. Bake 40 minutes at 350°. You may top with grated Mozzarella cheese for the last 10 minutes.
Heat oven to 325°. Layer ingredients in order given in ungreased oblong 13 x 9 x 2-inch pan. Bake for 55 to 60 minutes. Let stand at least 15 minutes. Top with whipped cream.
Grease and flour a tube (9 x 13-inch) pan. Blend together well the oleo and sugar. Add eggs, one at a time, beating well. Add milk and vanilla wafers (make sure they are crumbled well). Add coconut and pecans. Bake for 25 to 30 minutes at 300° to 325°.
Prepare cake according to package. Stir in 3/4 cup chocolate chips. Pour into greased 9 x 13-inch pan. Bake at 350° for 35 to 40 minutes. Immediately poke holes in cake with meat fork. Spread warmed caramel and fudge toppings over cake. Cool. Frost with whipped topping. Sprinkle with toffee bits and remaining chocolate chips. Store in refrigerator.
Blend butter, margarine and sugar until fluffy. Add eggs, then flour and milk alternately. Pour in greased and floured tube pan. Bake for 1 hour and 20 minutes at 325°.
Mix well the beaten eggs with sugar. Add Karo, oleo and vanilla. Stir in pecans and pour into unbaked pie shell. Bake for 45 minutes at 350°.
In 8-inch square (1 1/2-quart) baking dish or medium bowl, layer lettuce and onion. In a small bowl, combine mayonnaise, sour cream and sugar; blend well. Spoon half of mixture evenly over onion. Layer celery, bell pepper, peas and shrimp over mayonnaise mixture. Spread remaining mayonnaise mixture over top; sprinkle with cheese and bacon. Cover; refrigerate at least 8 hours. Makes 6 servings.
Combine all ingredients. Pour into mold and chill or serve combining with fresh fruit: strawberries, bananas or grapes.
Melt butter in a 9 x 13-inch pan in oven. Remove. Sift flour, sugar, baking powder and salt. Stir in milk slowly until dough clings together. Turn out onto well-floured board. Knead lightly 10 times. Roll 1/2-inch thick. Cut into 1/2-inch strips. Dip strips in butter on both sides. Place close together in pan. Bake at 450° for 15 to 20 minutes.
Mix all ingredients well. Shape into 1-inch balls. Spray baking sheet with a nonstick cooking spray. Bake at 350° for 12 to 15 minutes. Serve warm. Makes approximately 6 dozen.
Fry together the ground beef, bell pepper and onion until brown. In a large mixing bowl, mix together the mayonnaise, milk, cheese, eggs and cornstarch. After mayonnaise mixture is mixed, add to meat mixture. Place into an unbaked pie shell. Bake at 350° for about 45 minutes or until golden brown.
Cook macaroni. Brown meat and vegetables. Add spices and lemon juice. Combine all ingredients and bake at 350° for 30 minutes.
Cook sugar, milk, butter and cocoa over moderate heat. Boil rapidly for 1 minute. Remove from heat; add remaining ingredients. Drop onto waxed paper and let cool.
Cook broccoli and drain. Cook onion in margarine. Mix all ingredients and bake at 300° for 30 to 40 minutes. Serves 4.
Mix good; cook over medium heat for 1 hour then cook on simmer or low for 1 to 2 hours. Stir often and keep breaking meat with fork. When finished add a few cracker or bread crumbs.
Mix all together. Pour into buttered pie plate. Bake at 350° for 35 to 40 minutes or until center is done.
Sift dry ingredients together. Add water and shortening. Knead briefly. Let stand 10 to 15 minutes. Form into balls, flatten and make a hole in center. Fry in oil, turning once until golden brown and crisp.
Mix all ingredients together. Beat one minute at low speed of electric mixer. Grease and flour two 8-inch round or square cake pans. Pour evenly into pans. Bake in moderate oven about 350° for 30 minutes. (I sometimes use a Bundt pan for this recipe.)
Beat eggs and then add the remaining ingredients, mixing very well. Sprinkle coconut over pie after it is poured into unbaked pie crust.
Fry sausage & hamburger until no longer pink then drain thoroughly. Mix sausage, hamburger, chili powder & cheeses. Put in microwave for a minute at a time until cheese melts and all is blended well. Spread a tsp. of mixture onto each slice of appetizer bread. Bake for 5-8 minutes @ 350°.
Mix in blender the vanilla, yogurt and cream cheese until smooth. Set aside. Wash and slice strawberries. Put water and fruit sweetener to boil in heavy pot. Add Jell-O and mix well. Cool until set. Add strawberries and mix. Pour into shell. Cool 1 hour.
Wrap cinnamon sticks and cloves in cheesecloth. Heat thoroughly in large crock-pot. Remove spices or cider will get bitter.
Melt oleo and cheese over low heat. Add cocoa, powdered sugar, vanilla and nuts. Mixture will be stiff. Put on greased cookie sheet.
Mix in order. Drop by teaspoons onto greased cookie sheet. Bake at 350° for 12 to 15 minutes. Makes about 2 dozen cookies.
Mash pintos; add other ingredients. Mix well. Pour into a 9-inch pie crust. Bake at 350° until a toothpick comes out clean.
Mix in a large container and serve 4 teaspoons in cup of hot water or to taste.
Mix all together. Add any liquid just to get the consistency you like. Dip crackers.
Dissolve jello in 1 cup boiling water. Mix all ingredients. Add more water to make 1 gallon. Freeze. Add 2 quarts ginger ale when ready to serve.
Mix and set aside cabbage and onions. Toast sesame seed and almonds at 350° for 5 minutes. Add Ramen noodles, crushed.
Cut steak into matchlike pieces. Toss with cornstarch and 2 tablespoons soy sauce. Heat 4 tablespoons oil in skillet and add the onions and salt. Saute 3 minutes. Remove the onions. Heat the remaining oil in the skillet. Saute meat until lightly browned. Mix in onions, remaining soy sauce and pepper, stirring well, for 1 minute. Serves 4 to 6.
Add salt to sifted flour. Boil the water. In bowl, put sugar and oil. Pour water over sugar and oil mixture. Stir. Dissolve yeast in the lukewarm water. Add beaten eggs and yeast to bowl. Stir in flour, a little at a time. Place 1/2 of mixture, covered, in refrigerator. Cover other 1/2 and let rise for 1 hour at room temperature. Roll out and let rolls rest for 45 minutes on greased pan, folded over with 1/2 pat of butter. Bake in cold oven (no preheat) for 10 minutes at 400°. Then proceed with 1/2 of mixture in refrigerator.
Gradually add milk to peanut butter and blend until smooth. Add pudding mix and beat slowly until blended (about 2 minutes). Let stand about 5 minutes. Spread filling on crackers. Top with remaining crackers. Pressing lightly, freeze until firm. Wrap in plastic wrap.
Cook 1/4 cup of onion in hot fat until golden. Combine rest of ingredients except beef. Cover and simmer 20 minutes. Add browned and drained ground beef. Cover and simmer another 15 minutes.
Boil chicken until tender. Remove from bone and cut into fairly large pieces. Add chopped eggs, tomatoes, relish and onion. Mix well. In separate bowl, mix ketchup, Miracle Whip and sauce until well blended. Pour over chicken mixture and chill.
Chop dried beef in blender; reserve 1/2 to roll cheese ball in. Combine other half with other ingredients to form cheese mixture. Shape into a ball and roll in reserved dried beef.
Wash and dry squash. Cook in small amount of water until tender and dry. Make cream sauce of butter, flour and milk. Add cheese. Add almonds, squash, eggs and onion. Top with bread crumbs. Can use 8 x 12 x 2-inch casserole dish. Bake at 350° for 30 minutes.
Combine sugar and water in saucepan; place over heat and stir until sugar is dissolved. Bring to boil; boil for 5 minutes without stirring. Cool; add grapefruit juice, orange juice and lime juice. Add ginger ale just before serving. Yield: 36 servings.
Brown ground beef with onion; drain. Cook macaroni; drain. Drain peas and corn. Mix all ingredients together, except grated cheese; pour into casserole dish. Top with grated cheese. Bake at 350° for about 30 minutes, or until cheese is lightly browned.
In a large bowl, combine the first five ingredients; mix well. Drop by tablespoonfuls onto a waxed paper-lined cookie sheet; chill for 1 hour. Shape into trees.
Mix ingredients in order and pour into casserole dish. Chill. Freezes well and may be used for dessert.
Cook macaroni until tender. Pour the hot milk over the bread crumbs, butter and cheese. Add the well beaten eggs last. Place all ingredients in a buttered dish, in a pan of hot water, and bake for 40 minutes at 350°.
Heat egg yolks, half and half, Knox gelatine and salt (not to boil). Cool this overnight; add fruit when cool. Whip egg whites and cream until stiff. Add to the cooled mixture after adding fruit or vanilla. Put in freezer. Can add milk to top of ring. Follow ice cream freezer directions. Always add fruit after mixture is cooled.
In a large pot, simmer the first 4 ingredients until very tender. When tender, remove bone, fat and skin. Shred meat with fingers. Add to meat and broth mixture the remaining ingredients. Cook until potato and beef are done, adding water if necessary. Stew should be about the consistency of stew. Easy and very good and inexpensive to cook. Serves 8 to 10.
Combine beans and soup and about 1/3 can fried onions and place in casserole dish. Lay additional onions on top and bake at 350° for 45 minutes.
In large pot, bring 12 cups of water to a boil. Add ham hock. Cover and reduce heat to simmer. Cook 1/2 hour. Add beans, onions, celery and potatoes. Add water to cover beans. Simmer until beans are soft and broth is thickened. Serves 12.
Mix together the flour, baking powder and brown sugar. Add the milk, melted butter and nuts. Spread in an 8 inch pan. Mix together the granulated sugar and cocoa and spread over mixture in pan. Pour the hot water over all. Bake 30-35 minutes at 350°. Cake will rise to the top of pan with sauce on the bottom. Serve warm with ice cream.
Combine all ingredients; mix well. Chill until thickened. May be kept in tightly closed container in refrigerator for several days.
Mix together and spread on English muffin halves and freeze. Cut into eighths and broil until well browned. Do not thaw! Must be frozen to broil properly. (Halves could be served as a luncheon dish.) Cut while still frozen. Broil at 450° for about 5 minutes. Canned mushrooms can be used but fresh is better!
Mix together cheeses. Beat together eggs, flour and milk. Layer half the cheese mixture on bottom of a 9 x 11-inch dish. Layer chili peppers over cheese. Top with remaining half cheese mixture. Pour egg mixture over all. Bake at 350° for 30 minutes. Pour tomato sauce over top. Bake 15 minutes more. Slice to serve.
Wash eggplant; cut into slices. Spread mayonnaise on both sides of each slice. Dip both sides into fine saltine cracker crumbs. Place slices on an oiled baking sheet. Bake at 325° until nicely browned.
Brown meat and onions until tender. Add rest of ingredients. Blend well. Add noodles and pour into greased casserole. Sprinkle with cracker crumbs and cheese. Bake at 350° for 45 minutes.
Preheat oven to 350°. Whisk eggs, salt and cheese. In a 10-inch glass baking dish, place 1/2 of the cooked artichoke hearts in one layer. Sprinkle 1/2 of the garlic, parsley and pepper on top of artichokes. Put the rest of the artichokes on top and repeat with the rest of the garlic and parsley. Pour egg mixture all over artichokes and sprinkle with olive oil, salt and pepper. Bake for 30 to 40 minutes, until eggs are set. Makes 6 to 8 servings.
Whip the heavy cream and add ginger, nutmeg and vanilla to it. Drain oranges and combine with rest of ingredients. Gently fold all ingredients together. Refrigerate for several hours before serving. Serves 8.
Heat milk and marshmallows until marshmallows are melted. Add crushed nutmeats and raisins. Pack into mold or mold by hand. Wrap in foil and refrigerate.
Toss meat in flour until coated; reserve leftover flour. Heat oil in a heavy pot over medium heat; brown meat, a few pieces at a time. Add mushrooms and garlic; cook, stirring constantly, about 1 minute. Stir in reserved flour and beef broth. Bring to a boil; cover and simmer over low heat for 25 minutes. Add salt and pepper to taste.
Cook or bake turkey. Pick off bones and cut in small pieces. Combine all ingredients with juice from turkey, plus as much water as needed. Bake 2 hours at 350°, stirring 2 or 3 times. Add more water during baking, if needed. Makes about 50 large sandwiches.
Pare and core a dozen large juicy apples. Chop fine with a hash knife. Butter a deep pudding dish. Place first layer of chopped apples, some bits of butter strewed over them, then sprinkle with white sugar, flavor with nutmeg, lemon essence or the juice and a little of the rind of a lemon. Next, a layer of bread crumbs, then a layer of apples and so on until the dish is full, finishing with a layer of bread crumbs. Send it to the table hot or cold; eat with cream sauce.
Blend all ingredients in large bowl; beat at medium speed for two minutes. Bake in greased and floured tube pan at 350° for 45 minutes. Frost cooled cake with 14 1/2 ounce container of Cool Whip mixed with 4 or 5 tablespoons of creme de menthe.
Cream Crisco, margarine and sugar. Add alternately the eggs and flour, mixing thoroughly between each addition. Add vanilla. Bake about 1 hour at 325°.
Lightly grease 12 muffin cups; set aside. Stir together flour, baking powder, salt and nutmeg. Set aside. In mixer bowl, cream together 1/2 cup sugar, shortening and egg. Add flour mixture and milk alternately to creamed mixture, beating well after each addition. Fill muffin cups 2/3 full. Bake in 350° oven for 20 to 25 minutes. Combine 1/2 cup sugar and cinnamon. Remove muffins from oven; immediately dip in melted butter, then in cinnamon sugar mixture. Serve warm.
Cook beef until brown and crumbly, drain any excess fat. Boil noodles in saucepan as directed on package. Mix together noodles and meat along with the spaghetti sauce and mushrooms. Place mixture in a 2 1/2 quart dish, uncovered. Top with cheeses and bake at 350° for 30 minutes.
Preheat oven to 350°. Beat egg whites with cream of tartar until very stiff. Gradually add sugar and beat until mixture holds peaks and is glossy. Fold in with a spoon any variation listed. Place by teaspoonfuls on a greased cookie sheet and put in oven. Turn off oven and leave cookies in for 8 to 10 hours or overnight.
Brown pork chops. Peel and slice potatoes. In 9 x 13-inch pan or casserole, layer potatoes and shredded cheese. Place cabbage leaves on top and place pork chops on top. Then pour mushroom soup on top and cover with foil. Cook at 350° until potatoes are cooked, for about 1 hour.
Cook broccoli until just tender. Put through chopper of food processor. Mix chopped broccoli, soup and milk. Heat and serve.
Beat eggs well. Add powdered sugar and cream together. Melt chocolate chips and margarine until real hot. Add to eggs and sugar mixture and beat until creamy. Add vanilla and nuts. Place in 8 x 8-inch dish covered with waxed paper. Cover and refrigerate for 2 hours. Cut and keep cool.
Place popped corn in a large bowl. Heat butter or margarine and syrup in small saucepan over low heat. Stir in sugar and Jell-O. Bring to a boil over medium heat. Reduce heat to low and gently simmer for 5 minutes. Pour syrup immediately over popcorn, tossing to coat well. Spread popcorn on aluminum foil-lined 15 x 10 x 1-inch pan, using 2 forks to spread evenly. Bake in preheated 300° oven for 10 minutes. Cool. Remove from pan and break into small pieces.
Melt butter in 10-inch skillet. Add remaining ingredients; cover. Cook, turning with spatula occasionally over medium heat for 10 to 15 minutes. Uncover; continue cooking, turning frequently, until potatoes and carrots are tender and potatoes start to crisp and turn golden brown (15 to 25 minutes).
Preheat oven to 450°. Blend all ingredients together until smooth. Pour into pie shells. Bake for 20 minutes. Reduce heat to 350° and bake for 35 minutes longer or until knife comes out clean when inserted in the pie. Cool on rack.
Mix margarine, sugar, syrup and salt in a medium bowl. Then add the coconut and oatmeal. Pour into pie shell. Bake at 350° until set.
Pour the boiling water over the oatmeal and let it cool. Heat 1 cup water, butter, brown sugar and salt to 120°. Add this to the 2 cups flour, yeast, eggs and whole wheat. Knead for 3 minutes. Add 2 more cups regular flour. Knead for 4 minutes. Cover and let rise 1 1/4 hours. Divide into 3 loaves and let rest 10 minutes. Shape and put into greased pans. Let rise 45 minutes. Bake at 375° for 30 minutes.
Blend egg yolks, mustard and lemon juice. Add melted butter in a slow, steady stream; mixture should thicken in the process. Add salt and cayenne to taste and keep warm over a pan of hot, not boiling, water until ready to use. Enough for four 1/3-pound servings of broccoli.
Combine all ingredients and chill for 1/2 hour. Serve with nacho chips.
Mix all together (use electric mixer). Refrigerate. Serve with crackers or cocktail rye bread.
Combine jelly and chili sauce in a large saucepan. Stir until jelly dissolves. Cut wieners in 1-inch lengths and simmer in sauce for 45 minutes. Stir occasionally. Serve hot.
In a large bowl, mix together all ingredients except for raisins and carrots. After batter is mixed well, add carrots and raisins. Mix well. Pour batter into floured and greased loaf pans. Bake at 350° for 30 to 40 minutes.
Mix first 7 ingredients and place in casserole. Top with cheese and potato chips. Bake at 450° for 10 minutes until heated through and cheese is melted.
Mix all together. Pour into a greased 9 x 12-inch pan. Bake, uncovered, 45 minutes at 375°.
Toast slivered almonds in a 400° oven for at least 12 to 15 minutes. Melt chocolate with butter over very low heat, stirring constantly. Beat eggs in medium bowl; add corn syrup and sugar. Blend in the chocolate mixture. Stir in dates and toasted almonds. Pour into pie shell. Bake at 350° for 50 minutes. Cool to room temperature. Garnish with whipped cream and a few toasted almond slivers.
Boil noodles. Combine flour, salt, pepper and paprika in a plastic bag. Shake beef strips in bag until well coated. In a large skillet, melt butter over medium heat. Brown half the beef at a time. Remove. Add onion and garlic; cook until tender. Return beef to the skillet. Add broth, mustard, chili sauce and mushrooms; cover and simmer until the beef is tender, about 1 hour. Just before serving, stir in sour cream and noodles. Heat gently but do not boil. Great meal!
Preheat oven to 300°. Sift dry ingredients (flour, cinnamon, salt and baking soda) in a small bowl; set aside. Mix sugar and oil. Add eggs, one at a time. Add the flour mixture; mix well. Add carrots. Pour cake batter into well-greased pan. Cook for approximately 45 minutes.
Mix eggs and milk; add cheese, chilies and sausage. Pour into pie shell and bake at 400° for 25 to 30 minutes. Let set 10 minutes before serving.
Cook potatoes and onion in slightly salted water until barely done and drain. Mix milk with soup. Layer potatoes with cheese in a butter greased casserole. Pour soup mixture over this and bake at 350° for about 45 minutes.
In blender container, combine melon pieces, sour cream, milk and sugar; cover. Blend until smooth. Add sherbet. Cover and blend until smooth. Pour into 4 chilled glasses. If desired, garnish with melon balls. Makes 4 servings.
Cook noodles in salted water for 10 minutes. Drain and blanch. Combine tuna, mushrooms, soup and milk. Mix soup mix with noodles.
Thaw bread dough. Combine sugar and cinnamon. Melt butter; take small pieces of bread dough and coat with melted butter, then roll in cinnamon mixture. Place in a well-greased Bundt pan or 13 x 9-inch cake pan. Let rise until double in size. Bake at 350° for 35 to 40 minutes. When done, cool a few minutes, then turn onto a plate or cookie sheet.
Mix thoroughly and refrigerate. Knead once a day for 3 days. On the 4th day, roll into 4 (2 1/2 x 6-inch) loaves. Place on cookie sheet and bake at 150° for 10 hours. Do not cover when baking.
Mix together hamburger, eggs, bread, garlic salt, rice and onions. Put tomato soup in electric skillet or cooker. Dilute with water. Stuff the green peppers or slice them in the tomato soup and then make meat balls. Cook on 250° for 1 hour or until done.
Mix cake mix with canned milk and margarine. Stir with spoon until mixed. Spoon over crushed pineapple, drained, and 1 can of pie cherries (or apples or blueberries). Cook at 350° until done.
Combine corn, sour cream, eggs and oil. Beat well. Combine cornmeal and baking powder. Stir to mix. Add to corn mixture and stir well. Pour into greased 8 x 8-inch dish or pan. Bake at 375° for 30 minutes or until done. Let set for at least 5 minutes before cutting. This recipe may be doubled for a 13 x 9-inch dish or pan.
Cover potatoes with water. Add onion, carrot and celery. Cook until just tender. Add spices, milk and potato flakes. Cook about 5 minutes longer. Mash slightly. Serve topped with fresh bacon crumbs, grated cheese and crackers.
Add together melted margarine and peanut butter. Mix thoroughly. Add sugar. Mix well. Roll into balls and chill. In a double boiler, melt paraffin wax and chocolate chips on low heat. Put toothpicks in the balls and dip in mixture. Put on wax paper and rechill.
Cube enough bread to cover bottom of casserole. (Remove crust.) Cook and drain sausage. Mix eggs, salt, mustard and milk. Layer sausage over bread, then cheese. Repeat layers of eggs, cheese and sausage. Pour egg mixture over eggs, cheese, sausage and bread. Put chopped onion over top. Bake at 350° for about 45 minutes. This does well prepared the night before and kept in refrigerator.
In saucepan, cook squash and onion in boiling, salted water for 5 minutes. Drain. Combine soup and sour cream. Stir in carrots and water chestnuts. Fold in drained squash and onion. Combine stuffing mix and butter. Spread half of stuffing mix in bottom of 12 x 7 x 2-inch pan. Spoon vegetable mixture on top. Sprinkle remaining stuffing mix over vegetables. Bake at 350° for 30 minutes. Serves 6.
Melt the butter and mix into the cake mix until crumbly. Take 2/3 cup of mixture out and set aside. Take the rest of the mixture and dump into ungreased pan. Pat down to flat on bottom of pan. Then arrange apples over mixture so that it is covered. Take 2/3 cup mixture and mix egg, sour cream, cinnamon and brown sugar all together. Sprinkle on top of apples. Cook at 350° for 1/2 hour.
Cut peppers in 1/2 to 1-inch strips. Combine all ingredients and cook until peppers are tender but not overly soft. Jar in hot sterilized pint jars, adding the hot peppers 1/3 to 2/3 the way up in the jar. Be careful not to puncture or tear the hot peppers. Process in boiling water bath for about 15 minutes. Remove from canner and let stand in a cool, draft-free area overnight before storing. Best if not used for a couple of weeks. These are great on hot dogs instead of relish or served with roast beef.
Beat peanut butter, butter, brown sugar, white sugar and vanilla until creamy. Add eggs. Add flour. Stir in 3/4 cup of chocolate chips. Spread into a greased 9 x 13-inch pan.
Dissolve yeast in water. Add sugar, shortening, egg, salt and half flour. Beat until smooth. Mix in remaining flour until dough is easy to handle. Place in greased bowl; turn once. Cover loosely with plastic wrap. Refrigerate at least 2 hours. When dough rises, push down occasionally. When fresh rolls are desired take off amount needed. Two hours before baking, shape rolls. Put on greased pan, cover and let rise again 1 1/2 to 2 hours. Beat 1 egg with 1 teaspoon water. Brush over top and bake at 400° for 10 to 12 minutes.