HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 350° for crust. Combine all ingredients; mix well. Press onto bottom and 1-inch up sides of 9-inch spring-form pan or onto bottom only of 13 x 9-inch baking pan. Bake 10 to 15 minutes or until golden brown. Cool completely.
Heat turkey bacon and onion in skillet. Stir in spinach; cook until moist, yet firm. Stir in potatoes. Sprinkle with cheeses just before serving. Makes 2 servings.
Mix all ingredients well. Pour into well-greased baking dish. Top with 2 sticks butter and sprinkle with brown sugar. Bake at 350° for 35 to 40 minutes.
Cook potatoes, carrots and celery in a small amount of boiling unsalted water until crisp-tender; drain and set aside. Saute ham, green pepper and onion in 3 tablespoons of margarine in a medium skillet until ham is golden brown. Place ham mixture and reserved cooked vegetables in a deep, buttered 2-quart casserole. Melt 1/4 cup margarine in a heavy saucepan over low heat. Add flour, stirring until smooth. Cook for 1 minute, stirring constantly. Gradually stir in milk; cook until thickened. Add cheese and salt; cook over low heat until cheese melts and mixture is slightly thickened. Pour cheese sauce over ham and vegetables; sprinkle with bread crumbs. Bake at 375° for 25 to 30 minutes.
Melt caramels in 1/2 cup evaporated milk in saucepan over low heat; mix well. Mix cake mix, butter and 1/3 cup evaporated milk. Add nuts. Press half the chocolate mixture into greased 9 x 13-inch pan. Bake at 350° for 8 minutes.
Cook flour, salt and milk in saucepan until thick. Set aside and let cool. While cooling mix together with mixer, Crisco, vanilla, and sugar. Add cooked mixture and beat until fluffy.
Process strawberries and lime juice in blender or food processor until smooth. Combine strawberry mixture, water and Equal in pitcher. Pour over ice cubes in tall glasses; garnish each with lime wedge or strawberry, if desired. Makes 6 servings.
Sift flour and sugar together. Stir in pecans. Blend bananas, egg, pineapple and oil together. Add this mixture to flour mixture. Pour into 2 greased loaf pans. Bake at 350° for 1 hour. Sprinkle with confectioners sugar before serving.
Dissolve jello in 3 cups liquid using juice from your crushed pineapple and spiced grapes to make 3 cups. Add water if not enough. When it starts to set, add nuts, grapes and pineapple.
Soften cream cheese by beating either with a mixer or with a spoon. Heat juice that was drained from pineapple and cherries. Pour over gelatin, stirring until dissolved and let cool.
Brown meat slowly; drain off excess fat. Add next 3 ingredients; simmer, uncovered, 30 minutes, stirring occasionally. Cook noodles in a large amount of salted boiling water until tender, drain and rinse.
Preheat oven to 300°. Roll pie dough out on a floured surface and use to line a 9-inch pie pan; set aside.
Saute onion and celery in butter. Add milk and salmon. May thicken if you want with cornstarch.
Combine sugar, milk, eggs and margarine. Add cocoa and flour; mix well. Add nuts. Pour into half baked pie shells. Bake at 350° for 50 minutes.
Combine all ingredients except crumbs. Mix well. Put in casserole dish. Top with crumbs. Bake at 375° for 1 hour.
Brown hamburger and chopped onion. Add all ingredients except tomatoes. Put all tomatoes in blender; blend and add to other mixture. Simmer 3 hours. Good with cornbread!
Heat oven to 375°. In large skillet, saute beef and onion. Drain off any fat. Add tomatoes, tomato sauce and seasonings. Simmer uncovered for 15 minutes or more, stirring occasionally. Slice zucchini lengthwise about 1/4-inch thick. Grease 9 x 13-inch baking dish and arrange 1/2 the slices on bottom. Sprinkle with salt and pepper to taste. Blend Ricotta, cottage cheese and eggs. Spread over zucchini. Top with 1/2 the Mozzarella and 1/2 meat sauce. Layer with remaining zucchini, Mozzarella and sauce. Sprinkle with grated Parmesan and bake, uncovered, 40 to 50 minutes or until zucchini is tender and ingredients are hot and bubbly. Let stand for a few minutes before cutting. Serves 8.
Bring water to boil, add grits and cook 15 minutes. Add all other ingredients. Place in a greased casserole. Sprinkle with additional cheese and red pepper. Bake for 30 to 45 minutes at 350°. Sprinkle cheese and red pepper on top. Yields 4 to 6 servings.
Combine in pan, sugar, water and cinnamon. Bring to hard ball candy stage. Add pecans. Turn off heat. Mix so that all are coated. Spread on cookie sheet to cool.
Brown ground meat; season to taste. Drain grease. Add next 3 ingredients to meat. Cook until heated through. In a 9 x 13-inch pan, layer tortillas, then meat mixture, then cheese. Repeat layer again with flour tortillas on top. Bake at 350° until cheese is melted, uncovered.
Put bread on bottom of oblong casserole dish. Layer sausage and cheese over bread. Mix eggs with other ingredients and pour on top. Refrigerate overnight. Bake at 350° for 45 minutes. Makes a wonderful breakfast for company.
Cream the peanut butter and cheese. Add confectioners sugar, then fold in Cool Whip, leaving about 1/3 to spread on top. Pour into pie crust. Chill.
Mix pudding and chill until set. Heat water and margarine to rolling boil in a saucepan. Reduce heat; quickly stir in flour (use a wooden spoon for mixing). Stir vigorously over low heat until mixture forms a ball. Remove from heat. Beat in eggs all at once until smooth. Spread into an ungreased 13 x 9 x 2-inch pan. Bake at 400° for 12 to 15 minutes. Then lower heat to bake at 350° for an additional 20 minutes. Cool and fill with pudding. Add Cool Whip and swirl with chocolate pudding on top.
Soak the venison roast in cold, salted water for several hours or overnight. Drain and season with pepper and salt. Dredge with flour and brown on all sides in hot fat in a Dutch oven. Add the onions and water to cover. Simmer until tender. Potatoes and carrots may be added about 20 minutes before the roast is done.
Beat flour, 3/4 cup brown sugar and 1/3 cup butter for 2 to 3 minutes at medium speed of mixer until particles are fine. Pat firmly into greased 13 x 9-inch pan. Sprinkle with pecans and press lightly. Heat remaining 1/2 cup brown sugar and 2/3 cup butter until mixture boils. Boil 1 minute, stirring constantly; drizzle over pecans. Bake at 350° for 20 minutes or until caramel layer is bubbly. Remove from oven; sprinkle with chocolate chips. Let stand 2 minutes; using knife lightly swirl melted chips into caramel. Cool; cut into bars. Makes 36 bars.
Season round steak lightly with garlic salt, salt and pepper. Cut into serving pieces and place in pot with sliced onion which has been separated into rings. Add potatoes and green beans. Top with tomato soup and tomatoes. Cover and cook on high for 1 hour, then turn to low for 8 hours in crock-pot or in oven for 2 hours at 375°.
Brown chicken. Mix soups, water, rice and carrots. Place soup mixture to cover the bottom of a baking dish. Place chicken on top. Mix some of soup mixture over top. Bake at 375° for 2 hours, or until done.
Put ingredients in a heavy Ziploc bag. Shake to coat well. Refrigerate for 24 hours if possible, turning the bag several times. When coals are ready, place chicken on the grill, skin side up, basting with marinade. Cook until well brown before turning. (If baking in oven, bake at 400°, skin side down first.) About 20 minutes before chicken is done, begin using your favorite bottled barbecue sauce.
Brown sausage, drain and set aside. Add soup mix and rice to boiling water. Cover and cook 7 to 8 minutes. Then combine with all other ingredients and place in baking dish. Bake at 350° for 1 hour. (May be prepared a day before needed.) Yields 8 to 10 servings.
Make macaroni and cheese dinner as directed. Stir in soup and milk. Gently stir in salmon and peas. Heat to serving temperature.
Line ungreased cookie sheets with 72 graham crackers. Bring butter, oleo and sugar to boil and continue boiling for 3 to 4 minutes. Pour mixture over crackers, spreading "glaze" evenly over crackers. (Continue stirring mixture in pan while pouring, while avoiding drafts.) Sprinkle with chopped nuts. Bake in preheated 350° oven for 7 minutes. Remove to wax paper immediately. When cooled, best stored in tight can.
String and prepare green beans. Put into quart jars. Add water up to the shoulders of the jar. Add 1 teaspoon canning salt and 1 teaspoon sugar. Process in pressure canner for 20 minutes at 10 pounds pressure. After I canned green beans using salt and sugar both, I found out they smell better when you open the can. Therefore, we eat them better.
Cream together butter and sugar until fluffy. Beat in egg yolks, flour, salt, milk, lemon peel and juice. In another bowl, with clean beaters, beat egg whites until stiff, but not dry. Fold into first mixture. Pour into pie shell. Bake at 375° for 15 minutes. Reduce heat to 300° and bake 45 minutes longer or until top is golden and knife inserted in the top comes out clean. (This pie has a mild lemon flavor.)
Melt butter. Add graham cracker crumbs, powdered sugar and peanut butter. Mix until smooth. Press onto jelly roll pan (10 x 15-inch). Melt chocolate chips and spread over top. Refrigerate overnight. Cut at room temperature.
Cook vinegar and sugar 1 minute. When starting to boil, pour over other ingredients. Let set 12 hours or overnight.
Cream the butter and sugar. Beat in eggs. Dissolve soda in milk. Add vanilla. Add to creamed mixture. Sift flour in slowly. Add salt. Chill dough for 1/2 hour. Roll to 1/8-inch thick; cut with cookie cutters. Bake at 350° for 8 minutes. Makes 4 dozen.
With a work, stir together a paste of 1/2 cup plus 2 tablespoons water with 1/2 cup flour; set aside. Cut 1 1/2 cups shortening into 2 cups flour and salt until crumbly. Add paste mixture; mix well. Roll out with plenty of flour. Makes 3 1/2 shells or 2 bottoms and 1 top. Bake at 400° until lightly browned.
Put all of the ingredients except nuts in a blender and blend well, then fold in nuts. Pour into a loaf pan and bake for 60 to 65 minutes at 350°. Serve it with love.
Cook and stir onions in margarine. Stir in baking mix, Worcestershire sauce, salt and pepper. Cook over low heat until bubbly. Remove from heat. Stir in milk gradually. Add sour cream, stirring constantly. Boil and stir 1 minute. Stir in plain or spinach egg noodles, if desired. Makes 10 servings.
Brown ground beef with onion and garlic in large saucepan. Drain fat. Cut up tomatoes; add tomatoes and juice, tomato paste, water, mushrooms, bay leaf, oregano, basil, salt and pepper. Heat to boiling. Reduce heat and cook, uncovered, stirring occasionally, 30 minutes. Remove bay leaf. Serve over cooked pasta. Sprinkle with Parmesan cheese. Makes 8 servings.
Mix rice, tuna and soup together. Add grated cheese to mixture and on top, as desired. Bake at 350° until hot and cheese melts.
Puncture holes in crust before baking. Mix tuna, cheese, onion and mushrooms. Pour into pie crust. Beat eggs and milk. Pour on top. Bake at 350° for 40 to 50 minutes.
Preheat oven to 350°. In a bowl, combine vegetables, soup, 1/2 cup cheese, the sour cream, pepper, pimientos and 1/2 can of French fried onions. Pour into a shallow 1-quart casserole. Bake, covered, att 350° for 30 minutes or until vegetables are done. Sprinkle remaining cheese and onions in diagonal rows across top; bake, uncovered, 5 minutes or until onions are golden brown.
Saute onion in olive oil until soft. Add mushrooms and continue sauteing until mushrooms change color. All at once, add artichoke hearts, tomatoes, sausage, garlic and oregano. Saute until warmed through but not dry. (Can be prepared ahead to this point.) Add spinach and saute until wilted. Reheat pasta by immersing in hot water and draining well. Top with spinach mixture and garnish with cheese.
Mix together 2 sticks butter, 1 cup sugar. Add; 1 egg beaten with 1/2 cup milk. Bring to a boil for 2 or 3 minutes, remove from heat and stir in; graham crackers, nuts, vanilla and coconut. Place layer of whole graham crackers on a cookie sheet. Spread on the filling; cover with another layer of crackers and smooth on the icing.
Cream the sugar, butter and shortening. Beat in eggs one at a time.	Slowly blend in flour and baking powder. Mix in milk, extracts and flavoring. Pour into greased 10-inch tube pan and bake at 325° for 1 1/2 hours. Glaze while warm.
Grease 9 x 13-inch baking dish. Line dish with tortillas. Layer meat and onions, beans, cheese and more tortillas. Spread soup on top of tortillas. Spread Ro-Tel tomatoes on top. Bake at 350° for 40 minutes or until bubbly.
In a large bowl, combine creamer, cocoa, sugar, coffee, cocoa and salt. Mix well. Store tightly covered. To serve, put 3 tablespoons of mix in mug. Fill with boiling water.
Brown hamburger and drain. Sprinkle taco seasoning over hamburger. Add 1 cup water and stir. Let simmer 5 minutes. Remove from heat and let cool. In large bowl, mix together the lettuce, tomato and cheese and crunch up tortilla chips in mix. Add cooled hamburger mix. Mix in Western French dressing as needed. Sour cream may be spooned on individual servings as desired.
Mix all ingredients together until dough is stiff (add flour if needed to make stiff). Roll into small balls.
Combine mayonnaise, sour cream, salt and pepper. Pour over combined veggies and toss lightly. Serves 6 or 8.
Chop onion, pepper and celery fine. Add to sauerkraut. Pour sugar, salad oil and vinegar over sauerkraut mixture. Will keep for weeks in refrigerator.
Heat oven to 375°. Drain pineapple and set aside. Place sweet potatoes in 3-quart saucepan; add water. Cook over medium heat 45 minutes. Remove from heat and peel potatoes under cold running water. Place in a large bowl. Mash potatoes. Add butter, brown sugar and pineapple. Stir well. Grease 1-quart casserole dish well with butter. Spoon mixture into prepared dish. Place marshmallows on top of mixture and bake, uncovered, for about 30 minutes.
Mix sugar, syrup, water, cornstarch, butter and salt in 2-quart pan. Cook over medium heat, stirring with a wooden spoon until 256°. Stir in vanilla and pour into buttered 8-inch pan. When cool, pull until light in color and stiff. Cut into small pieces and wrap in waxed paper.
Mix flour and sugar together; stir well and set aside. Place margarine, cocoa, water and oil together in saucepan and bring to a boil. Pour over flour mixture, mixing well. Add buttermilk, eggs, soda, cinnamon and vanilla; mix completely. The batter will be thin. Pour in greased 9 x 13-inch pan and bake at 375° for approximately 40 minutes.
Combine first 4 ingredients in saucepan and bring to boil. Cook until thickened and remove from heat. Add 1 wooden spoonful of lemon juice and stir. Allow to sit for flavors to blend, but reheat before serving. Good over peaches and ice cream.
Brown together the ground beef and sausage and drain. Combine with other ingredients; spread on rye bread (party size). Bake at 325° for 15 minutes.
Blend together all ingredients and form into a ball. Chill several hours. (Can be rolled in nuts, if desired.)
Pour grits slowly in 2 1/2 cups boiling water and maintain low boil until dry, stirring regularly, about 8 minutes. (Will make about 2 1/2 cups grits; for other type grits, follow directions on box to get equivalent amount.) While warm, add margarine, cheese, seasoned salt and Tabasco sauce and mix well. Allow to cool. Beat eggs really well and add to grits mixture. Mix well. Pour into well-greased, buttered deep baking dish. Slow cook at 250° for 1 1/2 hours.
Combine all ingredients in a bowl and mix well. Pour into greased 7 x 11-inch pan. Bake at 425° for 20 minutes.
Dissolve jello in boiling water; mix cold water and ice cubes to make 1 1/2 cups. Stir into jello until slightly thickened. Remove any remaining ice cubes. Stir in strawberries. Divide into 6 dessert dishes. Refrigerate until just set, about 10 minutes (not firm). Pour milk into bowl and pudding mix. Beat with whisk for 2 minutes. Spoon about 1/4 cup pudding into each dish. Chill 1 hour or until set. Recipe can be doubled.
Melt butter and combine rest of ingredients. Pour over potatoes. Bake at 350° for 1 hour.
Beat eggs, sugar and vanilla together. Stir in butter. Add sifted dry ingredients with milk. Add 2 to 4 tablespoons flour, if necessary to make a soft dough. Roll on floured surface to 3/4-inch thickness and cut with donut cutter. Fry in hot (hot, not smoking) oil for about 1 1/2 minutes on each side. Drain on paper towel. Roll in powdered sugar, sugar or cinnamon-sugar.
Mix: sugar, oil, eggs and pumpkin. Add rest of ingredients. Bake in 4 (1 pound) coffee cans at 350° for 1 hour.
Cook macaroni as directed on box. Drain almost dry. Add cheese and mix. Mix butter with cheese and macaroni. Add eggs and mix well. Stir in mayonnaise and milk. Pour in baking dish and bake at 500° for 15 to 20 minutes.
Butter a 9 x 13-inch pan. Cover bottom with 8 slices torn bread. Cook and drain loose sausage. Sprinkle sausage over bread. Sprinkle on shredded cheese next. Whip eggs with 2 cups milk. Pour over top; it will sink into bread. Cover and let stand overnight. Bake, uncovered, at 350° for 45 minutes.
In bowl, combine rice, cooked noodles, 1/4 cup egg substitute and half the cheese. Mix well. Pat into bottom and up the sides of a 9-inch pie plate coated with nonstick cooking spray; set aside. In another bowl, combine broccoli, mushrooms, milk, oil and remaining egg substitute. Pour into crust.
Cream first six ingredients together. Sift flour, soda and salt. Add to creamed mixture. Add oatmeal and Rice Krispies. Refrigerate overnight. Using 1 teaspoon of batter, form into balls. Flatten with glass dipped in sugar. Bake at 375° for 12 minutes.
Mix sugar and Miracle Whip. Add water, baking soda, salt, vanilla and cocoa; mix well. Add flour to mixture and beat. Grease and flour an oblong pan (13 x 9-inch). Bake in a 350° oven for 25 to 30 minutes.
Fry okra. Salt and pepper to taste. When brown, drain oil. Mix with chopped vegetables. Cover and shake. Salt and pepper to taste.
Mix all together well. Set several hours or overnight. Add 2 sliced bananas before serving.
Mix the first 4 ingredients in saucepan; bring to boil. Boil for 1 minute, stirring constantly. Stir in remaining ingredients. Drop on wax paper by teaspoonfuls. Let cool.
Boil chicken until very tender. Remove bones and cut meat very fine. Season with salt and pepper to taste. To hot broth add crackers and butter. Add chicken and mix well. Add a bit more broth if needed. Put in a loaf pan; press with weight and let cool. Slice and serve.
Saute vegetables in margarine until soft. Add slightly thawed broccoli and heat. Add cheese and soup to rice. Mix well. Mix all together, then pour into buttered casserole dish. Put grated cheese on top and heat in hot oven until cheese is bubbly on top, about 15 minutes.
Slice cucumbers, carrots and onions thin. Mix remaining ingredients and pour over vegetables. Toss lightly. Chill 8 to 10 hours, tossing lightly once. Drain and serve.
Mix oranges, coconut, marshmallows and pineapple. Moisten with sour cream and chill. Serves 6 to 8.
Melt margarine. Mix with sugar. Add eggs. Beat well. Add flour and vanilla. Beat well. Then add coconut and pecans. Pour into greased and floured pan. Bake 45 minutes at 300°.
Cook the sausage until browned; drain well. In a large mixing bowl, combine the cheese, chicken soup, sour cream, French onion dip, chopped onion, chopped pepper, salt and pepper to taste. Fold in thawed hash brown potatoes; mix well. Spread 1/2 the hash brown mixture in the bottom of a 9 x 13 baking dish. Spread half the browned sausage over the hash browns. Repeat layering hash browns, ending with sausage on top. Bake at 350° for about 1 hour or until golden brown.
Preheat oven to 400°. Line muffin pan cups with paper baking cups or spray with vegetable cooking spray. Set aside. In medium bowl, pour buttermilk over oats. In a small bowl, stir together flour, baking powder, baking soda and cinnamon. Add mixture to soaked oats. In a small bowl, combine egg substitute, brown sugar, oil and maple flavoring. Pour into flour mixture. Add raisins. Gently fold together until flour is moistened. Batter will be lumpy. Spoon batter into prepared muffin cups. Bake 20 to 25 minutes or until wooden pick inserted into center of a muffin comes out clean. Remove from pan. Cool 5 minutes and serve. Makes 12 large muffins.
Blend butter with sugar and beat well until smooth and creamy. Add eggs and continue to beat until blended. Add flour, salt, spices, baking powder, lemon rind and nuts. Sprinkle the apple cubes with flour and cinnamon sugar. Fold gently into batter. Pour batter into a loaf pan (greased and floured). Bake at 350° for 30 to 35 minutes or until the loaf tests done.
If you are tired of chocolate brownies, please try these. In saucepan, melt white chunks and butter, stirring constantly until everything is melted. Remove from heat. Stir in sugar, eggs and vanilla. Set aside.
Allow potatoes to defrost (at least partially). Mix all together. Place in large greased casserole. Bake about 45 minutes or until thoroughly heated.
Heat broth to boiling. Reduce heat; stir in chicken and vegetables. Mix flour and water to make a smooth sauce. Pour into meat and vegetable mixture slowly and stir constantly until thickened.
Make sauce of first 5 ingredients. Cook, stirring constantly, until thick and ready to boil. Carefully add next ingredients, one at a time, stirring and blending well. Flavor improves if made a day ahead. Serve over rice. Cook shrimp until they turn pink, it doesn't take long.
Quarter and pit plums. Should have 1-quart. In a large saucepan, thoroughly stir together sugar, cornstarch, salt and ginger; add plums, margarine, orange rind and orange juice. Stirring constantly over medium heat, cook until sugar dissolves and mixture comes to a boil. Boil for 3 minutes. Cool slightly. Pour filling into pastry lined pie plate. Top with remaining pastry. Seal edges. Bake in 425° oven for 10 minutes. Reduce heat to 350° and continue baking for 40 minutes. Cool.
Grind up Oreos until they look like dirt; set aside. Blend cream cheese, milk and pudding. Fold in whipping cream. Alternate pudding and Oreos in a flower pot. End with Oreos and add gummy worms.
Mix margarine and sugar. Add eggs, beating until well mixed. Sift together dry ingredients and add alternately with milk. Fold in sweet potatoes, persimmons, coconut and raisins. Add vanilla. Bake in two 9 x 13-inch greased and floured pans at 350° for 50 to 60 minutes. Serve with whipped cream, if desired.
Cream butter and sugar until fluffy. Stir in salt, extract, flour and pecans. Mix well. Chill several hours. Shape dough into small balls and place on ungreased cookie sheet. Bake in moderate oven at 300° to 325° for 12 to 15 minutes. While still warm, roll in powdered sugar. When completely cooled, roll in confectioners sugar again. Makes 5 dozen.
Brown ground beef and drain. Mix all ingredients with ground beef and simmer over low heat for approximately 15-30 minutes.
Chop vegetables into chunks. Melt butter in a Dutch oven; add chicken and vegetables. Cook until chicken is lightly browned and vegetables are crisp-tender. Sprinkle with flour and spices. Cook about 2 minutes until all are coated. Gradually add broth; bring to a boil, stirring constantly. Reduce heat to low and simmer. While chicken simmers, prepare dumplings.
Melt shortening in hot water (not boiling). Mix sugar, eggs and salt together; add this to shortening and water mixture. Add 2 to 3 cups flour. Sprinkle yeast onto flour and mix well. Add remaining flour and mix. Turn out onto floured board and knead about 10 minutes. Place dough in large, lightly greased bowl and turn over.
Trim and cube bread in 1-inch pieces. Cut cheese into chunks. Layer bread on bottom with cheese on top of bread in an 8 x 12-inch Pyrex dish. Next, mix rest of ingredients and pour on top. Bake at 350° for 1 hour.
Place all ingredients in blender container; cover. Blend on medium speed 15 seconds or until smooth. Cover. Chill. Makes about 1 1/4 cups.