HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat cheese, milk and salad dressing over low heat. Stir until sauce is smooth. Add remaining ingredients. Mix well. Pour into greased 9 x 13-inch pan. Bake at 350° for 40 minutes. This recipe freezes well.
Preheat oven to 375°. Wash mushrooms, drain. Remove stems and chop them. Blend cream cheese, salt, garlic, onion, soy sauce, half of the bacon, and chopped mushroom stems until creamy. Stuff mushroom caps with mixture and place in shallow pan. Bake 8 to 10 minutes. Remove from oven and sprinkle with remaining bacon and parsley. Serve hot. Makes 2 dozen.
Mix peanut butter, margarine, confectioners sugar and graham cracker crumbs. Spread into 9 x 12-inch pan. Melt chips with small amount of margarine. Pour it over peanut butter mixture. Refrigerate until it hardens and cut into squares.
Brown hamburger meat and onion. Drain. Melt cheese and milk in a large boiler or in microwave. After melted, add meat mixture and other ingredients. Heat until hot and serve over chips as a dip or over taco salad.
Cook spinach in microwave or steam on top of stove until done. Drain. Cook pie shells in oven at 375°. Cover edges of pie shell with aluminum foil; follow directions on package to cook pie shells.
Combine all ingredients except pecans. Mix thoroughly. Add chopped pecans. Pour into well-greased 9 x 13-inch pan. Bake at 300° for 35 minutes.
Combine first 4 ingredients then add 1 1/4 cups regular salt; cover with water. Stir every 45 minutes for 5 hours. Then bring to a boil the vinegar, sugar and turmeric. Drain squash and add to mixture. Bring to a boil only. Put in sterilized jars and seal. Makes 6 pints. Let sit at least 3 weeks before opening.
Cook water, cornstarch, sugar, salt, cinnamon and nutmeg until thick, then add lemon juice. Put apples into jars. Pour hot mixture over top. Process quarts for 20 minutes, pints for 15 minutes. Open when needed and put into pie shell. Bake as you would any other fresh apple pie.
Butter 9 x 13-inch pan. In saucepan stir together corn syrup and brown sugar until boiling. Remove from heat. Add peanut butter chips, cocoa and butter. Stir until chips are melted. Add cereal and stir until well coated. Immediately press into pan. Cool thoroughly. Cut into squares.
Beat egg and garlic salt with a fork. Add milk. Tear up bread in small pieces, add to the liquid and blend until it is thoroughly soaked. (Add more milk if the bread will absorb more.) Add hamburger and knead until the meat and bread mixture is thoroughly combined.
Rinse and drain peas. In large pot, combine all ingredients. Bring to boil, reduce heat and simmer, uncovered, for 1 hour until peas fall apart and soup becomes thick. Serves 4.
Dump all ingredients in a large bowl and mix well. Pour into well-greased tube pan and bake at 350° for 38 to 40 minutes.
Brown onion and ground beef; drain. Mix all ingredients together. Cook slowly for 1 hour or cook slow in crock-pot all day.
Press raw meat into bottom of a 9 x 13-inch pan. Top with onion. Mix soups together and add bread (add 1/2 can milk if too dry). Pour over meat and onion. Bake at 350° for 1 1/2 hours, uncovered. Hamburger comes out like steak.
Sift flour. Cut in shortening. Add sweet potatoes and stir in milk, more if necessary, to make a stiff dough. Toss dough on floured board or cloth and knead lightly. Roll out to 1/2-inch thickness. Cut with floured cutter or roll out with hands. Bake in a 450° oven until golden brown.
Coat baking dish with mayonnaise. Mix ingredients. Place in dish. Top with potato chips. Bake at 325° for 35 to 45 minutes.
Reserve 1/3 cup strawberries for frosting. Combine all ingredients and beat for two minutes. Bake in three 8 inch or 9 inch cake pans or 9 x 13 inch Pyrex dish at 350° for 25 minutes.
Sift cake flour and confectioners sugar together 3 times so they are well blended and light. In a very large bowl, beat egg whites, salt, cream of tartar, vanilla and almond extracts together until they hold up stiff peaks but are still moist and glossy. Beat in granulated sugar, 2 tablespoons at a time, and continue to beat until it holds stiff peaks. Do not underbeat. Sift about 1/2 the flour, sugar mixture over top of egg whites. Fold in with a downward stroke; do not stir. Continue until all dry mixture is folded in. Fold in the rest of the flour mixture by fourths. Bake in an ungreased 10-inch tube pan or long, narrow, rectangular pan and bake at 375° for about 30 minutes or until light brown. Invert immediately and cool cake thoroughly before removing from pan. May be lightly iced and shredded coconut spread over. Or serve plain with a dusting of confectioners sugar.
Combine ingredients; mix well. Pour into greased 10-inch skillet. Bake at 450° about 30 minutes until done.
Dissolve jello in boiling water; allow to cool. Break corned beef into fine pieces. Add mayonnaise, eggs, celery and onion to corned beef. Mix well. Add corned beef mixture to jello mixture. Mix and chill. Serve on lettuce leaf. Makes 6 servings.
Mix well all ingredients. Put into a 9 x 5-inch loaf pan. Bake for 1 1/2 hours at 350°. Let meat loaf stand for 5 minutes before serving.
Mix this well. The dough will be stiff; divide into eight equal balls. Roll out on floured board. Fill with favorite filling. Fry in 1/2 inch Wesson oil, 2 and 1/2 minutes on each side. Sprinkle with sugar while still warm, if desired. This recipe will only work with Wesson vegetable oil.
Cut chicken into strips and marinate in egg mixture for one hour. Roll chicken in bread crumbs; brown lightly in butter. Transfer to 1 1/2 quart casserole. Slice mushrooms over chicken. Sprinkle cheese over mushrooms. Pour chicken stock over all. Bake at 350° for 30 minutes. Pour fresh lemon juice over casserole just before serving.
Boil the sweet potatoes; peel and mash them and measure out 1 1/2 cups for this recipe. Stir the butter into the warm potato and then the sugar and milk. Sift together 1 1/2 cups flour, the baking powder and salt and combine with the potato mixture. When thoroughly blended, the dough should be stiff enough to roll out. If not add more flour until it is. Roll dough out 1 inch thick and cut into biscuits. Bake on an ungreased cookie sheet for 20 minutes at 350°. Yields 2 to 2 1/2 dozen.
Take off the skin of the chicken and cut the meat off the bones. Cut the chicken and pork into small cubes. Mix the meat, garlic, vinegar, salt and pepper in a bowl and let sit in the refrigerator for 1/2 hour. Put the meat and juice into a pan and cook slowly until all of the juice is gone. Add the margarine and brown the meat. This is to be eaten over rice.
Cook shells and drain. Mix in large bowl, all cheeses; add to shells. Fry hamburger or sausage and drain. Put jar of spaghetti sauce on top of stuffed shells and hamburger. Sprinkle more Mozzarella cheese over top before baking. Bake for 30 to 35 minutes in preheated 350° oven.
Mix all ingredients except 1 egg white. Knead for 5 minutes. Pinch off pieces of dough the size of an apricot and roll between palms into strips the size and thickness of a finger. Beat egg white with a fork and brush each piece of dough with it. Place 1-inch apart on greased cookie sheet. Bake at 350° for 10 minutes.
Boil can of crushed pineapple and mix jello into the pineapple. Add two cups of buttermilk. Let almost jell and fold in the cool whip.
Saute onion, green pepper and celery in oil. Add other ingredients. Bring to boil; reduce heat and simmer, covered, for 20 to 30 minutes. Makes 4 to 5 servings.
Mix ingredients. Cover and simmer 15 minutes. Top and wash beets. Put into kettle of hot water until peel slips off them. Peel beets; slice or quarter and place in hot sterilized jars. Bring vinegar mixture to a boil and pour over beets and seal jars.
Blend all ingredients together and bake 1 hour at 350° for a juicy meat loaf.
Break up noodles into small pieces. Mix these ingredients together 5 hours before serving. Add the dressing and stir well just before serving.
Combine flour, sugar and cocoa. Add margarine, milk and eggs, one at a time, mixing well after each. Stir in vanilla. Divide into two unbaked pie shells. Bake at 350° for 30 minutes.
Mix together and press into bottom of 9 x 13-inch pan that has been greased and floured, 1 box cake mix, 1 egg and 1 stick butter. Mixture will be crumbly. Cream together cream cheese and 3 eggs. Add confectioners sugar. Blend well. Pour over crumb mixture. Bake at 350° for approximately 1 hour. If using nuts, press into crumb mixture.
Boil all ingredients except evaporated milk until thick. Let cool down; then add evaporated milk. Mix with mixture until all mixed in.
Mix all ingredients together and pour into a 9 x 13 pan. Bake, uncovered, at 350° for 1 to 1 1/2 hours. (Shorter bake time equals a creamier dish; longer bake time browns the top, but is a little drier.)
Saute onion. Add meat and brown. Drain grease off the meat. Mix other ingredients together in a 13 x 9-inch baking dish. Add meat and mix well. Bake uncovered at 375° for 1 hour and 15 minutes.
Wash berries thoroughly. Combine berries and toss gently. Combine strawberry nectar, raspberry vinegar and vegetable oil. Mix well. Pour mixture over berries; toss gently. Cover and chill 1 hour. Serves 6 to 8.
Follow package directions until time to shape (after first rising). Roll dough out into a rectangular shape until 1/8-inch thick. Melt butter and drizzle over dough. Sprinkle sugar until all the butter is soaked up. Then sprinkle with cinnamon. Roll dough up carefully. Cut into 1/2-inch crosswise sections and place in a greased pan. Continue directions on the package for second rising and cooking.
Dissolve hot water and baking soda together. Cream butter and sugar. Add egg yolks and mashed bananas. Add vanilla. Sift dry ingredients and add with hot water mixture. Fold in egg whites, beaten stiff. Bake in a 350° oven for about 35 minutes in an 8 x 12-inch pan.
Cook the first 5 ingredients slowly until sugar dissolves. Add vinegar, raisins and lemon juice. Cook until thickened.
Mix well and serve with carrot sticks, broccoli pieces, cauliflower, celery sticks, etc.
In saucepan, cook chicken breasts until tender in water to cover; drain and bone. Tear chicken breasts into 2 1/2 to 3-inch long strips. Cut cheese into 1/4 x 3-inch strips. Separate rolls into triangles. Place several chicken pieces and 2 cheese strips at wide end of each; roll up. Place in lightly greased 9 x 13-inch pan. Pour mixture of soup and milk over top. Bake at 350° for 30 minutes or until light brown and bubbly. Makes 4 servings.
Mix all ingredients together. This will be a lot like a meat loaf. Now take 3/4 of it and roll it out on wax paper like a pie crust. Place it in a baking dish, about 9 x 11-inch. Bring it up on the sides just like a pie crust. Now layer slices of potatoes, carrots, peas or green beans in there and top with the remaining meat mixture, rolled out only smaller to fit the top. Seal it as best you can, leaving a little crack for a small amount of steam to come out. Bake 1 hour at 350°. (This is a whole meal, except the salad, and the flavor is really good.) Don't forget to drain off the fat before serving!
Prepare jello as directed. Add remaining ingredients and pour into mold. Refrigerate several hours or overnight.
Separate eggs and beat whites until stiff. Wash beaters and then beat egg yolks and add sugar to them. Blend in flour and evaporated milk alternately. Fold in egg whites and add vanilla. Bake in greased pan 45 minutes at 350°. Makes 10 servings.
Brown onions, garlic, bacon and hamburger. Add vinegar, mustard and brown sugar. Simmer 20 minutes. Add beans in crock-pot and cook all day or in a covered casserole dish and bake for 1 hour at 350°.
Cook cake as directed; do not cool. Poke holes with the round end of a wooden spoon (halfway, all over cake). Drizzle sweetened condensed milk and then add caramel in the holes and on top of cake. Refrigerate. After the cake has been chilled, top with Cool Whip.
Blend together the first 3 ingredients; pour in an 8 1/2 x 11-inch greased pan. Mix together sugar, eggs, cream cheese and vanilla. Pour over mixture in pan. Bake at 350° for 30 to 40 minutes or until brown.
Mix all ingredients; pour into a 9 x 13-inch pan, greased and floured. Bake at 350° for 40 minutes. Cut into desired squares while warm.
Cut up together the first 3 ingredients. Sprinkle with salt. Mix. Empty a single tray of ice cubes on them. Let stand 3 hours. Drain. Mix remaining ingredients. Heat syrup to boiling. Add pickles. Bring to a boil again and put in jars immediately. Yields 8 to 9 pints.
Mix flour and margarine. Add buttermilk and cheese. Drop by spoonfuls on cookie sheet. Bake at 450° for 10 to 12 minutes.
Combine marshmallows and condensed milk. Let stand for 30 minutes. Add remaining ingredients; mix thoroughly. Pack in loaf pans lined with wax paper. Let stand in refrigerator 12 hours or more. Will keep in refrigerator for several weeks.
Combine all ingredients in large pot. Bring mixture to a boil. Turn down heat and simmer for 30 to 40 minutes, stirring often. Ladle into hot, sterilized jars and seal. Put jars in canner, cover with water and simmer for 10 minutes. Makes approximately 6 pints.
Combine raisins, dry fruit and water in a saucepan; cook, uncovered, until water is evaporated. Watch carefully it doesn't burn dry. Set aside to cool.
Combine first 5 ingredients; add pecans and mix well. Refrigerate until ready to serve. Yield: About 3 cups.
Soften gelatin in cold water. Add boiling water to dissolve. Add sugar and stir until dissolved. Add salt, lemon juice and sherry. Pour into individual sherbet glasses. When set, garnish with whipped cream. Sprinkle with toasted almonds or toasted coconut, if desired. Makes 6 servings.
Arrange ribs in shallow roasting pan. Sprinkle with salt. Cover pan with aluminum foil and crimp it securely. Bake in a 350° oven for 70 minutes or until meat is almost tender, 1 1/2 hours for country-style ribs.
Cream butter and sugar until smooth. Stir in egg yolks and beat until light. Mix flour, baking powder and baking soda. Add to creamed mixture, alternately with lemon juice. Beat egg whites until stiff. Fold into muffin mixture along with 2 teaspoons lemon rind, mixing just until ingredients are blended
Brown meat, onion and green pepper. Add rice, tomato sauce, water and seasonings. Cook, stirring occasionally until rice is tender. Cover while cooking.
Combine the tomato soup, mustard, vinegar, cooking oil and sugar. Pour over the pepper, carrots and onions. Mix. Refrigerate overnight.
In bowl blend mayonnaise, lemon juice and ginger and toss with can of chicken or turkey and celery. Chill. Serve in fruit halves placed on greens. Yield: 1 cup salad mixture.
Cream sugar and shortening. Add eggs and vanilla; beat well. Combine dry ingredients. Mix alternately with buttermilk	to the first	mixture. Chill overnight, then place on floured surface and roll about 1/4 inch thickness. Cut out with holiday cookie cutters and sprinkle with sugar. Bake at 400°. Decorate for various holidays.
Blend shortening with peanut butter. Add sugar and cream. Add egg and vanilla. Blend and mix well. Shape dough into balls. Flatten with a fork. Cook at 350° for 10 minutes.
Preheat oven to 375°. In a large bowl, combine 2 cups flour, yeast, sugar and salt; mix well. In a saucepan, heat water, beer and oil until warm (120° to 130°). Add this heated liquid mixture to the flour mixture and blend at low speed until moistened, then beat 3 minutes at medium speed with mixer. Stir in remaining flour to make a soft dough. Knead on a floured surface or with an electric mixer using a dough hook until smooth and elastic, about 5 minutes. Place in greased bowl; turn to grease top. Cover.
Layer butter, graham cracker crumbs, coconut, chocolate chips, pecans and Eagle Brand milk in this order. Bake at 325° for 30 minutes, no longer.
Cut one ice cream sandwich in half. Place 1 whole and 1 half sandwich along the short side of an ungreased 9x13 in. pan. Arrange eight sandwiches in opposite direction in the pan. Spread half of he cool whip over sandwiches. Swirl caramel generously lengthwise across the top. Drizzle chocolate syrup generously in swirling lines widthwise. Repeat layers. Cover and freeze. Remove from freezer 20 minutes before serving. Cut into squares.
Mix all at once with a fork. Fry as you would a pancake. Serve with maple syrup.
Saute the onions and celery in the butter until the onions and celery are soft. Add all ingredients except water and simmer 10 minutes. Add water and simmer 15 minutes more. Bake pork chops 1/2 hour in 350° oven. Drain grease; add sauce and bake for 1/2 hour.
Combine raisins, pecans, sour cream, honey, butter, lemon rind and	cinnamon. Mix well. Separate biscuit dough; roll out on lightly floured surface to 7 x 4-inch oval. Spread 1 rounded tablespoon of filling on each. Roll dough starting at narrow end. Place seam down on ungreased sheet. Brush with the 1 tablespoon melted butter.	Bake at 375°	for 12 to 15 minutes. Combine sugar, 1	teaspoon butter, milk and vanilla. Stir until smooth. Drizzle	 over warm rolls. Yield: 20 roll-ups.
Brown pie shells; set aside. Mix coconut, butter and pecans in saucepan; lightly brown. Mix in large bowl, cream cheese, Cool Whip and Eagle Brand milk until smooth. Pour thin layer caramel topping in pie shell. Place layer of cream cheese mixture. Layer of coconut and pecans. Repeat layers. Top with drizzle of caramel topping. Freeze uncovered until ready to serve.
Bake ham for 3 1/2 to 4 hours at 300°. When ham is out of the oven and done, pierce the top of ham several times across the top with a sharp knife.
Put sherbet in punch bowl and pour peach soda over it. Stir until sherbet is melted. Makes a full bowl of punch.
Place grape leaves in a pot and simmer for hours with a dish on top. Brown ground meat and onion. Cook rice; add to meat. Squeeze juice from whole lemon. Mix ground meat, onion, rice, lemon juice, pignoli nuts and cumin together. Place mixture in grape leaves and roll like a pig in the blanket. Place in pot with 3 tablespoons of ReaLemon, butter and a crushed garlic. Salt and pepper to taste.
Mix 2 cans of corn and sour cream and melted butter/margarine in large bowl; one slightly beaten egg is optional. May add salt and pepper to taste. Pour corn mixture into casserole dish. Sprinkle corn meal/bread mix on top and fold in just until moistened. Bake at 350° for 50 minutes or until golden brown. Casserole will be firm but not dry.
Dissolve jello in boiling water. After jello mixture cools add carrots and pineapple. Refrigerate to jell.
In heavy saucepan, put pineapple. Bring to a boil. Add apricot jello and mix well. Let set until partially set firm. Stir in the buttermilk. Let set until partially set again. Fold in the Cool Whip. Refrigerate until ready to eat. Will keep several days, if kept covered.
Mix well. Grease pan and fill not more than 3/4 full. Let sit 5 minutes before baking. Bake at 400° until brown on top.
Combine flour, sugar, baking powder, baking soda and salt in a large bowl. Add mashed bananas, margarine and milk. Add eggs and vanilla. Beat with electric mixer until blended. Fold in nuts last. Pour into greased 8 x 4 x 2-inch loaf pan. Bake at 350° for 1 hour (check at 40 minutes). Don't overbake.
Place all ingredients in mixing bowl and mix well 4 minutes. Pour into greased and floured 9 1/2 x 13-inch pan. Bake 35 minutes at 350°. When done, remove cake from oven and pierce with fork in several places. This allows steam to escape and icing to penetrate. Cover immediately with icing.
Cover beef with hot water. Add vegetables and simmer, covered, until meat is tender, about 2 1/2 to 3 hours. Do not boil. Add salt when half done; add more water if it is needed. Remove meat from broth, slice and serve.
Cream together butter and sugar. Add flour, 1 cup at a time. Press into jelly roll pan. Bake at 325° for 35 to 40 minutes. Cut into squares while hot. Sprinkle lightly with sugar.
Cream the sugar and margarine; add eggs one at a time. Beat well. Add milk. Add 4 cups of flour and mix well. Make a stiff dough; add more flour to make it stiff enough to handle. Take a ball of dough about the size of your fist and pat it out in an 8 or 9-inch pan. Bake in 400° oven until brown.
In medium saucepan, saute bacon and onion until tender but not brown. Add peas, salt and pepper. Cook on low heat for 15 minutes. Pour over pasta shells, cooked according to package directions. Makes 4 servings.
Dressing: Combine sugar, salt, pepper, mustard, oil, vinegar and celery seed to make dressing. Pour over salad.
Brown ground beef, drain off any fat. Add soups and enchilada sauce and simmer 5 minutes. Line 9 x 13 pan with chips. Pour beef mixture over chips and top with grated cheese. Bake 20 minutes at 350 degrees.
Have cheeses at room temperature. Beat with beater until smooth. Roll in ground nuts. May be frozen.
Peel carrots. Cut off tops and bottoms and discard. Cut remainder into 1-inch pieces. Place in small roasting dish. Lightly coat with honey and sprinkle with powdered ginger. Place chicken on top. Lightly coat chicken with honey and then sprinkle with powdered ginger. Cover with sesame seed. Finally, add 1/2 cup water and bake, covered, at 350° for 1 3/4 hours or until carrots are tender. Excellent over rice and pasta. Serves 4.
Bring water to boil. Add barley and bouillon cubes. Cover and reduce heat. Simmer 1 hour or until barley is tender. Drain. Saute mushrooms, onions, garlic and butter until tender. Stir in barley and spices. Yields 6 servings.
Mix flour, salt and Crisco together until crumbly. Crumble the yeast with the flour mixture. Add eggs and sour cream; knead. Refrigerate for minimum of 3 hours or overnight. Roll small walnut size balls in powdered sugar. Bake at 375°.
Make a syrup of the sugar and 2 cups water. Cool and combine with the fruit juice, ginger ale and remaining water.
In a large bowl of electric mixer, at medium speed, beat butter and 3/4 cup sugar until blended. Beat in egg yolks, milk and vanilla. Stir in flour and baking powder. Divide dough in half; shape into disks. Wrap in plastic wrap; refrigerate for 3 hours.
In a large, dry skillet, over medium-high heat, toast the orzo, stirring constantly, until lightly browned. Remove from heat; set aside.
Beat eggs, mix with cottage cheese. Add sugar, nutmeg, cinnamon, cornstarch, vanilla, salt and butter extract. Blend thoroughly. Pour into unbaked pie shell. Bake in oven at 350° for about 45 minutes or when silver knife inserted will come out clean.
Preheat oven to 350°. Cook bacon in large frying pan over medium heat until crisp; drain on paper towel. Combine popcorn, noodles, cashews and cheese. Combine butter and seasoned salt; drizzle over popcorn mixture tossing lightly to coat. Stir in bacon. Spoon mixture into two 13 x 9-inch pans. Bake in 350° oven for 5 to 8 minutes or until heated through. Yield: about 4 1/2 quarts.
Cream shortening; add sugar until creamed. Add unbeaten egg and vanilla. Beat until smooth. Add sifted dry ingredients; alternate with milk. Pour into 8-inch square pan greased and floured. Bake at 350° for 30 to 40 minutes.
Dissolve Jell-O in hot water. Add sugar and juices. Mix well and add enough water to make 1 gallon.
Sift dry ingredients. Beat eggs lightly in large bowl. Stir in sugar, oil, zucchini and lemon rind and vanilla. Add flour mixture, blending well. Stir in walnuts. Spoon into two greased loaf pans. Bake in 350° oven for 50 minutes. Cool on rack at least 10 minutes. Remove from pans and cool thoroughly.
Combine pudding mix, jello, sugar and 1/2 cup water in saucepan; mix well, then blend in eggs. Add remaining 2 cups water; stir over medium heat until mixture comes to a full boil. Remove from heat; stir in rum. Chill until mixture is cold. Blend Cool Whip into mixture. Spoon into crumb crust. Chill until firm, about 2 hours. Garnish with extra Cool Whip. Serves 8.
Mix pudding and corn syrup in saucepan. Bring to a boil. Boil and stir 1 minute. Remove from heat and stir in peanut butter. Mix well, then pour over Cheerios. Coat Cheerios well and press into a pan. Let cool. Break apart and eat while warm or store in covered container.
Mix dry ingredients together. Mix milk, vanilla, butter and eggs. Add to dry ingredients. Stir in chips and nuts. Spoon batter into greased muffin tins. Bake at 400° for 15 to 20 minutes.