HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat together, roll out fairly thin and cut in small diamonds, strips, etc., as this will get larger when baked. Bake in hot oven at 425°.
Combine in heavy 4-quart saucepan butter, sugar and evaporated milk. Boil 5 1/2 minutes. Remove from heat and add marshmallow cream, chocolate and vanilla. Beat well until mixed. Add walnuts, coarsely chopped. Pour into buttered 9 x 13-inch pan. Cool until firm and cut. Makes 5 pounds of fudge that never fails.
Mix together. Refrigerate overnight. Then roll in balls. Put in boiling water for 20 minutes. Keep cover on pot. Do not re-cover. Has to boil. Great in soup.
Melt the chocolate and margarine in saucepan. Combine the peanut butter, eggs and vanilla extract in a large bowl. Beat in the melted chocolate mix. Sift together the remaining ingredients into the peanut butter mix; mix well. Spread in an 8-inch baking pan. Bake at 350° for 30 minutes. Cut into 2 inch square pieces while hot. Yield: 16 pieces.
In a bowl, mix flour, sugar, cocoa, soda and salt; add cooking oil, cold water, vanilla and vinegar. Mix by hand (not with a mixer). Do not beat too hard to have a good cake. Bake in a 9 x 13-inch loaf pan at 325° for 45 minutes, or until it starts drawing away from the edge of pan. Serve with your favorite icing.
Brown oxtails in oil after dredging in seasoned flour. Reserve in same soup pot. Saute carrots, celery, onion and garlic in frypan; reserve. Add water, salt and peppercorns to soup pot. Simmer for 4 1/2 hours. Add sauteed vegetables, tomato puree, barley and herbs. Simmer for 1/2 hour. Add wine and correct seasoning and serve.
Combine first 5 ingredients. Blend salad dressing and mustard. Toss lightly.
Scrape, skin, clean and scald in boiling water the possum. Salt and pepper inside and out to taste. Make a mixture of the bread crumbs, applesauce and chestnuts; stuff the mixture inside the possum. Cover with sweet potatoes, 1 cup of water and lemon juice. Bake in butter and baste often. Bake until tender, about 2 hours.
In top of double boiler, over simmering water, combine milk, sugar and eggs. Cook, stirring constantly, until thickens and coats back of spoon. Cool, stir in cream and orange juice concentrate. Transfer to ice cream freezer. Freeze to instructions of manufacturer. Makes 2 quarts.
Heat butter in 2-quart saucepan over low heat; add garlic. Stir in flour and salt. Cook, stirring constantly, until bubbly. Remove from heat; stir in milk and broth. Heat to boiling. Boil and stir 1 minute. Stir in Mozzarella, 1/2 cup Parmesan cheese, the onion, basil, oregano and pepper. Cook over low heat, stirring constantly until Mozzarella cheese is melted. Spread 1/4 of the cheese sauce (about 1 1/2 cups) in a pan that has been sprayed with Pam, 13 x 9 x 2-inch rectangular; top with 3 or 4 uncooked noodles. Spread half of the cottage cheese over the noodles. Repeat with 1/4 of the cheese sauce, top with chicken and spinach, 1/4 of the cheese sauce, the remaining noodles and the remaining cheese sauce. Sprinkle with 1/2 cup Parmesan cheese. Bake uncovered in 350° oven for 35 to 40 minutes. Let stand 15 minutes before cutting and serving.
Mix potatoes, soup, sour cream, Cheddar cheese and garlic salt together in a large mixing bowl. Pour into a buttered 2 1/2-quart casserole dish, 8 3/4 x 13 1/2 x 1 1/2-inch, or 2 (8 x 8-inch) square Pyrex dishes. Dot with butter. Sprinkle top with Parmesan cheese. Bake, uncovered, for 1 hour at 350°.
Beat eggs until light and lemon-colored. Add flour, baking powder, salt, cottage cheese, Jack cheese and butter. Stir in chilies.
Beat the butter and sugar to a cream; add the egg yolks and water, then the juice and rind of the orange; next, the flour, salt and baking powder sifted together, and fold in very gently the stiffly-beaten whites of the eggs. Bake twenty minutes in a hot oven in layer-cake pans, and put the layers together with orange and coconut filling.
Cut up potatoes, carrots, celery and onion. Cover with water; boil until tender. Drain; save water. Pour melted cheese over the vegetables. Add Pet milk, soup and water saved; stir and add corn. Cook slowly for approximately 30 minutes. Add mustard, salt and pepper. Be careful; the soup will scorch if not careful. If too thick, add a little plain milk.
Early in day, thinly slice tops from cherry tomatoes. Remove pulp; drain shells upside down on paper towels. Combine ham, horseradish and sour cream in small bowl. Fill tomatoes; refrigerate. Garnish with parsley. Makes about 20 appetizers.
Add fish seasonings and bay leaf to enough water to cover fish. Bring to a boil. Put a chunk of butter into the water. Add fish and a bit of chopped onion and celery. Lower heat and simmer 5 to 8 minutes or less. Test fish as they get done fast. Serve with warm butter.
Combine mayonnaise, honey and ginger. Mix well. Add all remaining ingredients except pecans. Mix lightly. Season with salt and pepper to taste. Chill. Stir in pecans just before serving. This is a heavenly salad.
Mix oil, sugar and eggs. Add next 5 ingredients and mix well. Add in carrots and nuts. Put in greased bread pan. Bake at 350° for 55 minutes.
Cube meat. Brown in oil. Season with salt and pepper. Add rest of ingredients except rice. Cover; simmer 1 hour. Serve over rice. Serves 4.
Mix all ingredients together except cheese. Place grated cheese in pie shells. Pour mixture over cheese. Bake at 350° for 40 minutes. Makes 2 pies.
Bake cakes per directions; cool. Start a layer of cake crumbled in a punch bowl, then cherry pie filling, crushed pineapple, vanilla pudding (made per directions), Cool Whip and pecan chips. Do this layering until all used up. Top with cherries and nuts.
Butter an 8-inch square pan. In medium saucepan, combine butter, evaporated milk, sugar and salt. Bring to a boil over medium heat, stirring constantly. Boil 4 to 5 minutes, stirring constantly; remove from heat. Stir in marshmallows, semi-sweet chips, vanilla and nuts. Stir vigorously for 1 minute, or until marshmallows melt completely. Pour into pan; cool and cut into squares. For thicker fudge, use a 7 x 5-inch pan.
Combine buttermilk, yolks and shortening. Sift together dry ingredients; add to buttermilk mixture. Stir until blended. Fold in beaten egg whites.
Preheat oven to 350°. In a loaf pan, melt butter, then pour out. Save remaining butter after thoroughly greasing pan sides. In a large mixing bowl, combine flour, beer and sugar. Pour batter into loaf pan. Pour remaining butter over batter. Bake 1 hour. Enjoy!
Mix all ingredients together. Form into individual serving patties. Fry until crispy and golden brown. Tasty, no one ever guesses it's zucchini.
Mix all ingredients except corn flakes and 1/4 cup margarine well and pour into greased casserole. Cover with crushed corn flakes mixed with 1/4 cup margarine. Bake 1 hour at 350°.
Mix mayonnaise, soup, onions and cheese. Add vegetables, water chestnuts and mushrooms. (Sometimes I add or substitute broccoli and/or cauliflower or corn or English peas. I just use whatever I have.) Pour into casserole dish and top with cracker crumbs that have been mixed with melted margarine. Bake at 350° until slightly brown.
Defrost scallops if frozen and dice. Simmer 5 minutes in water to cover. Drain and save 1/2 cup broth. Mix and sift flour, baking powder, salt and pepper. Add to diced scallops with broth and eggs; mix well. Drop by tablespoons into a little hot vegetable oil. Brown on both sides. Drain on absorbent paper. Makes about 18. Serve with canned tomato mushroom sauce heated to serving temperature. Makes 6 servings.
Cook broccoli in salted water until tender. Drain. Place in 1 1/2-quart casserole. Combine next 7 ingredients and spread over top.
Mix together crackers, margarine and chopped nuts. Pat in bottom of 9 x 13-inch baking pan (save 1/2 mixture for top of cake). In mixing bowl, combine vanilla pudding and milk. Mix and stir, then mix in ice cream. Place on top of crumb mixture and refrigerate for 1/2 hour. Add 1 (9 ounce) Cool Whip to top. (Will not need all Cool Whip.) Last sprinkle crumbs, that were saved, over top. Try making the day ahead. This is a great summer dessert.
Mix together all ingredients and pour into a 2-quart casserole dish. Bake at 325° for 1-1/2 hours.
Sift all dry ingredients together. Add oil and blend. Add eggs and beat. Fold in carrots well. Bake at 350° for 1 hour.
Cook macaroni according to box directions, being careful not to overcook. Chop the eggs, olives, celery, green pepper, radishes and onion. Add chopped vegetables to cooked macaroni and eggs. Add the remaining ingredients and parsley according to your taste. Refrigerate.
Mix sausage and egg until well blended; divide into 8 even portions. Roll hard-cooked eggs in flour to lightly coat. Pat 1 portion of sausage around each egg to form thin, even coating. Roll eggs in bread crumbs to coat. Heat oil to 375° over medium heat. Fry 5 to 6 minutes until golden, turning often to brown on all sides. Drain on paper towels.
Mix until creamy, roll out on waxed paper, spread with peanut butter. Roll up, jelly roll style. Slice and let dry.
Melt margarine. Add brown sugar. Stir, mixing well. Cool slightly. Add eggs, beating after each addition.
Heat olive oil in large saucepan. Add onion and saute until transparent. Add basil, oregano and dill, heat through. Add tomatoes. Cook until soft, approximately 30 minutes. Remove from pan and puree in blender or food processor. Return contents to pan with chicken stock and heat for another 30 minutes. Taste for seasoning and add pinch of sugar, if necessary. May be served hot or cold. If cold, garnish with dollop of nonfat yogurt.
Put dry ingredients in bowl. Cut in shortening. Add egg to measuring cup. Add water to scant 1 cup. Can roll out pie dough or press in pan. Makes several pies.
Cook macaroni until tender, drain. Rinse. Add butter and cool. Cook peas until done; cool. Add cooled peas to macaroni. Stir in dressing.
In a large pot, melt butter. Add onions and celery; cook for about 10 minutes under medium heat. Add carrots, broccoli and chicken broth. Cover and simmer 20 minutes. Add milk and Cheddar cheese. Stir until cheese is melted. Add cornstarch to thicken, if necessary. Add salt and pepper to taste.
Mix water, Karo syrup, red pepper and corn starch until smooth. Stir in soy sauce. Set aside. In a large skillet heat 2 Tbsp. oil over high heat. Add meat and garlic. Stir for 5 minutes. Remove from skillet; drain off liquid. Heat 2 Tbsp. oil; add broccoli, onions and carrots. Stir for 2 to 3 minutes until crisp (or tender, depending on how you like it). Return meat to skillet. Stir in Karo syrup sauce mix. Bring to boil, stirring constantly for 1 minute. Serve over rice.
In a bowl, combine 1/4 cup gravy, bread cubes, onion, egg and salt. Crumble beef over mixture and mix well. Press into a greased 9 x 5 x 3-inch loaf pan. Bake, uncovered, at 375° for 1 hour or until meat is no longer pink and a meat thermometer reads 160°. Remove loaf from pan; drain on paper towels. Place on a greased 13 x 9 x 2-inch baking pan.
Mix and pour into uncooked pie shell. Place in a preheated oven set at 300° and cook for 40 minutes or until done.
Cream margarine and sugar. Add cocoa and eggs, then flour and remaining ingredients in alternation. Bake in 11 x 13-inch pan for 30 minutes at 350°.
Beat egg whites in large bowl until very stiff, about 4 minutes. Turn to medium speed. Add sugar, gradually. Then add salt, vinegar and vanilla. Beat until creamy, about 5 minutes.
Mix first 3 ingredients and spread on 13 x 9-inch pan. Bake at 350° for 6 minutes and cool. Mix cream cheese, 1 cup sugar and Cool Whip. Pour over crust. Dissolve Jell-O in 2 cups boiling water. Add strawberries and pour over white layer. Refrigerate.
Blend Cool Whip (thawed) with the yogurt and pour into graham crust. Refrigerate for about 1 hour. Garnish, if desired.
Melt butter. Add onion and mushrooms. Saute until tender, about 3 minutes. Add soup and cheeses. Cook until mixture is smooth and bubbly, stirring constantly. Add broccoli, almonds, garlic powder, Worcestershire and pepper sauce. Simmer 10 minutes. Serve in large round rye bread that has been hollowed out. Use bread pieces for dipping. You will need an extra loaf of rye bread.
Mix all ingredients together and refrigerate overnight for flavors to blend. Serve with any raw vegetable such as broccoli, cauliflower, celery, carrots or squash.
Mix the strawberries and Cool Whip with hands and put into shell. Cool until ready to use.
Combine all ingredients except chocolate in large pan. Cook to soft ball stage (230°). Drop by spoonfuls onto cookie sheet. Put into refrigerator to cool. When firm, cover both sides lightly with melted chocolate.
Blend all ingredients except dried beef. Form into ball or log. Roll in dried beef mixture. Age at least 2 days.
Brown meat and onion; drain. Chop stewed tomatoes; add with liquid to meat. Add undrained kidney beans, tomato sauce, water and seasoning mix. Simmer, covered, for at least 30 minutes.
Combine sugar, salt, vinegar and water. Tie spices in a cheesecloth bag; add to vinegar mixture. Simmer 15 minutes.
Combine the first 8 ingredients. Blend mayonnaise, mustard and salt. Toss lightly and chill.
Cream together cream cheese, Cool Whip, sugar and milk. Tear up cake and pour cream cheese mixture over cake. Mix glaze and strawberries. Spread over cream cheese mixture. Refrigerate.
Cook chicken breasts until done. Cut up chicken in small pieces. Melt margarine in baking dish. Put chicken in baking dish. Pour soup over chicken. Mix stuffing with broth from cooking the chicken. Spread on top of chicken. Pour milk over stuffing. Bake 1 hour at 350°.
Combine ingredients, reserve 1/2 of the tomato sauce. Shape into 2 loaves. Pour remaining sauce over loaves. Bake uncovered at 350° for 1 hour.
Combine sugar, margarine and evaporated milk in heavy 2 1/2 to 3-quart saucepan. Bring to full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat or until candy thermometer reaches 234°, stirring constantly to prevent scorching. Remove from heat; stir in chocolate morsels until melted. Add Marshmallow Creme, nuts and vanilla. Beat until well blended. Pour into greased 13 x 9-inch baking pan. Top with walnut halves and press into fudge. Cool at room temperature and cut into squares. Makes 3 pounds.
Wet 9 x 13 x 2-inch pan, then grease with mayonnaise for easier serving.
Soften cream cheese with lemon juice. Add shrimp and green onions to cream cheese mixture. Add enough mayonnaise to give a consistency for dipping potato chips or crackers. Season with hot sauce, Worcestershire sauce, salt and pepper.
Combine pineapple and sugar, bring to boil for 3 minutes. Add jello and cream cheese. Stir and let cool. When cool, fold into apples, nuts, celery and whipped topping. Pour into baking dish and chill until firm.
Thaw vegetables and drain. Add soup, cream, pepper and pimientos. Top with bread crumbs. Bake 30 minutes at 350°. Top with cheese and bake 5 minutes longer.
Cook shells; drain on paper towel. Combine cheeses, egg, salt, oregano and pepper. Spread a thin layer of sauce in a 9 x 13-inch baking dish. Fill shells with cheese mixture. Place in dish; cover with sauce. Sprinkle some Parmesan and Mozzarella cheese over the top. Bake at 350° for 35 minutes.
Place wafers, flat side down, in cupcake papers. Beat cream cheese, sugar, eggs and vanilla. Spoon into cups. Bake at 350° for 15 to 20 minutes. Cool and top with pie filling.
In a large skillet, crumble meat with onion and garlic. Break up pieces of meat with fork and cook until it loses its red color. Drain off excess fat. In slow cooking pot, combine browned meat, onion and garlic with remaining ingredients. Cover and cook on low for 6 to 8 hours. Serve over hot spaghetti. May be frozen. Makes 6 to 8 servings.
Boil chicken breasts and pull apart. Combine sour cream and chicken soup; heat. Place chicken in casserole dish. Pour soup and sour cream over chicken. Crumble crackers over casserole. Melt butter; pour over crackers. Bake at 350° for 20 minutes.
In a bowl, combine beans, corn, soup, sour cream, cheese and onions. Pour into an ungreased 2-quart baking dish. Combine butter, crumbs and almonds; sprinkle over vegetables. Bake uncovered.
Cook, rinse and drain spaghetti. Mix all ingredients in large bowl. Chill in refrigerator for at least 2 hours.
Mix ingredients and pour into greased Bundt pan. Cook at 350° for 45 minutes. May add 1 cup pecans if desired.
Food process the basil, olive oil and Parmesan cheese about 45 seconds and remove. Add tomatoes. Mix together with basil mixture. Pour over vermicelli cooked al dente.
Grease bottom and sides of 15 x 10 x 1-inch baking pan. Beat ingredients until resembles coarse crumbs; press firmly and evenly into pan. Bake at 350° for 30 to 35 minutes or until lightly browned.
Brown ground beef; drain off fat. Add remaining ingredients. Simmer slowly, about 15 to 20 minutes.
Mix together sugar and Karo syrup in 1 1/2-quart casserole (glass) dish. Cook on High for 4 minutes. Add peanuts and cook 3 1/2 minutes more on High. Add vanilla and margarine. Stir well. Cook on High for 1 minute. Add baking soda and mix well until foamy. Quickly pour onto buttered cookie sheet. Let cool and then break and eat.
Dissolve yeast in warm water. Add 1 tablespoon sugar. Set aside for 5 minutes. Add to sifted flour and mix well. Add All-Bran. Let rise until doubled in bulk. Brush top with melted butter. Punch down and let rise again. Roll dough for 3 (5 x 9-inch) pans and let rise. Bake at 350° for 30 minutes.
Combine sugar, flour, lemon peel and cinnamon. Toss with apples and lemon juice. Turn into pastry lined pie plate. Adjust top crust. Seal and flute edges. Cut vents into crust. Microwave at High 10 to 12 minutes or until filling is bubbly. Then bake in conventional oven at 425° for 10 to 15 minutes or until golden.
In saucepan, cook celery, onions and thyme in butter until vegetables are tender. Add soup, water, beef and heat. Pour into a 1-quart casserole, spoon potatoes in mounds around the edge. Broil until potatoes are brown.
Brown ground beef. (When browning beef, add onion.) Add soup, sour cream, Worcestershire sauce and milk. Then stir in mushrooms. Serve over noodles.
Put the cheese in the white sauce and stir. Butter a large casserole dish; layer the eggs and bacon. Pour a little sauce between layers. Pour the remaining sauce over the eggs and bacon. Sprinkle the crumbled potato chips over the top. Heat at 350° until bubbly. Makes a very good breakfast or brunch dish.
Crush Doritos in bag. Place half on bottom of an oiled dish (3-quart flat). Brown ground beef, seasoned with salt, pepper and dash of garlic powder. Drain and place over Doritos. Pour the hot chili beans over meat. Layer chopped onion over beans, then slice thin layer Velveeta cheese on top of onions. Then layer with rest of Doritos. Mix cream of chicken soup with Ro-Tel tomatoes (mashed) and top with this mixture. Cover with foil and bake for 1 hour at 350°.
Salt and pepper zucchini; dip in flour. Saute in hot oil. Put in baking dish and set aside. Saute onions until nicely brown. Stir in sugar and wine well. Swizzle over zucchini. Garnish with chopped parsley. Bake at 350° for 20 to 30 minutes.
Melt ingredients together slowly. Quarter apples and brush with lemon juice to keep white, then dip.
Cook broccoli according to package directions. Mix together onion, soup, eggs and mayo. Stir and drain broccoli. Pour into greased, oblong pan. Top with cheese. Combine crumbs with melted butter; sprinkle on top. Bake at 350° for 30 to 40 minutes. Serves 6.
Mix onions, mayonnaise, cheddar and Tabasco. Spread into a small baking dish. Top with Parmesan and sprinkle with paprika to taste. Bake in preheated oven for about 30 minutes. Serve warm with assorted crackers.
Mix flour and water. Stir until smooth. Bring to a boil, still stirring. Cook until it is thick as pudding. Then cool and add dishwashing liquid until thin enough for finger painting. Add a few drops of food coloring.
Cream together the shortening, peanut butter, sugars and egg. Add dry ingredients; stir well. Shape into little balls. Roll in chopped nuts. Place on ungreased pan, 2 inches apart. Bake for 7 minutes.
Grate peeled cucumber, sprinkle with salt, and allow to drain for 30 minutes. Soften cream cheese. Mix ingredients and refrigerate. Best when spread on Swedish rye bread.
Place chilies in a 9-inch round pie dish. Cover with grated cheese. Mix eggs and milk; pour over cheese. Bake at 350° for 45 minutes. Serve with Club crackers.
Place whole cucumbers in a glass or stoneware jar. Cover with boiling water. Let stand overnight. Drain. Repeat 3 days. On the fifth day, drain and slice cucumber in 1/2-inch pieces. Combine sugar, spices, salt and vinegar. Bring to a boil and pour over cucumbers. Let stand 2 days. On the third day, bring to a boil. Pack in hot jars and seal. Yields 7 pints.
Place soup meat, onion, salt, pepper and water into pressure cooker. Cover and cook 50 minutes after control jiggles. Reduce pressure normally for 5 minutes. Then place pan under water. Strain the broth into a large pan. Separate meat from fat. Add meat to broth, leaving meat in small pieces. Cut up, season and partially cook potatoes and carrots (separately). Drain. Season and drain all other vegetables. Add vegetables to beef and broth. Bring to a boil and cook fast 5 to 10 minutes. Then simmer for about 30 to 45 minutes.
Mix flour, salt and sugar. Bring milk to boil and add to dry ingredients, stirring constantly. Cook this in a double boiler, stirring until thick, about 15 minutes. Add egg yolks and butter; cook 2 minutes longer. Add vanilla. Pour into baked pie shell; cover with meringue or Cool Whip (your preference).
Melt margarine and cocoa over low heat. Beat eggs well; sift in sugar and flour. Beat until smooth. Pour cocoa mixture into egg mixture; blend well. Add vanilla and salt. Pour into large greased pan or 3 (8-inch) pans.
Blend all ingredients in a blender. Shape and refrigerate. Circle with cocktail sauce. Serve with crackers.
Wash and place chicken in a pan. Pour water in pan. Baste with margarine, sprinkle with garlic, salt, pepper and sunflower seeds. Place cloves in the middle of chicken. Cover chicken with bacon strips. Bake 1 1/2 hours at 350°.
Cook meat, onions and garlic in oil about 10 minutes. Sprinkle chili powder, cumin and oregano and salt over meat. Add rest of ingredients; mix well. Bring to boil, reduce heat, cover and simmer 20 minutes or until meat is tender. Serve topped with sour cream, chopped green onions and picante sauce.
Combine ingredients. Heat to boil over medium heat for 5 minutes. Remove and beat until thickened. Pour in buttered pan. Let it set for 15 minutes and serve.
Preheat oven to 375°. In a large bowl, stir soup until smooth. Gradually stir in milk. Add stuffing mix, chicken, broccoli, celery and 1 cup of the cheese. Spread mixture in greased baking dish. Bake 20 minutes. Top with remaining cheese. Bake until cheese melts.
Beat eggs until very light. Beat in salt, sugar and flavoring. Beat in milk which has been heated to boiling with the butter. Add flour and baking powder which were sifted together. Pour very quickly into greased and floured pan (1 large layer pan). Bake at 350° for about 25 to 30 minutes or until done.
Spread cream cheese evenly on bottom of an 8 x 8-inch microwavable casserole dish. Sprinkle cream cheese with diced onions. Heat chili according to instruction on package and pour over onions and cream cheese. Cover with Cheddar cheese.
Combine milk, cocoa and sugar in crock-pot. Stir in vanilla and warm water. Stir to dissolve. Cook on low 3 to 4 hours. Makes 8 to 10 servings.
Brown ground beef; drain. Add tomato paste, water, onion, garlic salt, salt and pepper. Simmer. Cook the lasagne noodles according to directions. Drain. Mix together cottage cheese and eggs. Spray pan with Pam. Spread a small amount of meat sauce in bottom of pan. Arrange ingredients in layers: noodles, meat sauce, cottage cheese and Mozzarella cheese. Do not put cottage cheese in top layer (you will have 3 layers). Sprinkle Parmesan cheese on top. Bake for 30 minutes or until hot at 375°.