HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all in 1 bowl and stir well. Pour into 2 graham pie crusts. Refrigerate them.
Cook carrots until almost tender. Drain. Mix the ingredients above together and pour over top of the carrots, onions and pepper. Let sit overnight. Will keep up to 3 weeks.
Make plain biscuit dough and roll thin. Spread with thick white sauce and sprinkle with ground boiled ham. Roll like jelly roll. Chill before cutting. Slice thin. Can be sprinkled with paprika. Bake in hot oven until crisp.
Dissolve yeast in warm water. In large bowl, combine flour, sugar, oregano and salt; mix well. Cut in cold butter until mixture resembles coarse cornmeal. Blend in cheese, egg and yeast mixture. Turn onto well floured surface; knead. Shape into ball; place in greased bowl. Brush top with melted butter; cover and let rise until doubled. Punch down; shape as desired. Brush with melted butter; cover. Let rise again until nearly doubled. Bake in preheated oven at 375° for 12 to 15 minutes. Serve while warm.
Mix cream cheese and Marshmallow Creme together well. Chill. Serve with assorted fresh fruits.
Layer broccoli and chicken in casserole dish. Place cheese over broccoli and chicken. Mix soup and milk; pour over the mixture. Bake at 350° for 25 minutes. Put onions on top of casserole. Bake for 5 more minutes.
Peel carrots. Cut diagonally. Cook for 20 minutes and set aside.
Mix all ingredients together, except peanut butter, in a medium size pot. Bring to a hard boil until sugars are melted, about 1 minute. Stir in peanut butter. Cook just until all are melted and mixed good. Pour in a greased 8 x 8-inch pan. Cut when cool. I have never had a failure.
Preheat oven to 350°. Melt margarine in 9 x 13-inch baking dish. In large bowl beat eggs, add flour, milk, salt and baking powder. Mix well. Fold in cheese, spinach and onion salt. Spread in dish. Cook 35 minutes.
Trim fat from chops. Coat chops with mixture of the flour, 3/4 teaspoon salt and a dash of pepper. Brown chops on both sides in hot oil. Place chops in 12 x 7 1/2 x 2-inch baking dish. Drain pears. Reserve 1/2 cup syrup. Set pears aside. Pour syrup over meat. Cover; place in 350° oven for 45 minutes. Add pears; sprinkle with nutmeg. Cook until heated through, 10 to 15 minutes more. Serves 6.
Cream butter and sugar. Add eggs and milk; beat well. Add flour and oats; mix. Add chips and nuts; mix. Drop by teaspoon onto greased cookie sheets. Bake at 350° for 12 to 15 minutes. Remove from pan immediately. These cookies freeze well. Or, you can freeze the dough in rolls, then thaw, slice and bake as needed. Makes 4 dozen or more, depending on size.
Combine sugar, water, and syrup in saucepan. Stir until well blended. Boil slowly without stirring until mixture will spin a long thread when a little is dropped from a spoon. Hold spoon high above the saucepan (238° to 242° F).
Melt butter and chocolate bits in double boiler. Mix egg and confectioners sugar. Put melted chocolate bits and butter into egg mixture. Add 4 cups miniature marshmallows and 1/2 cup nuts. Roll in coconut; place in refrigerator and serve cold.
Mix Jell-O with juice and water. Cool until begins to thicken. Add all the other items. Mix and refrigerate until congealed. Add tablespoon mayonnaise or spread top with mayonnaise.
Cook 3 pkgs. spinach - drain - add all other ingredients to the hot spinach except the third egg. Spread in large pan (use at least a 9 in. x 13 in.) Take the third egg and lightly beat, spread on top of mixture. Do not cover pan. Bake in 350 degree oven for 35 - 45 minutes or until it is well set (firm to touch).
Preheat oven to 375°. Grease 2 cookie sheet. In a large bowl, measure all ingredients except cocoa. With hands, knead until well blended. Set aside half of the dough. Knead cocoa into dough remaining in bowl. Wrap each in plastic wrap. Refrigerate for 2 hours or until dough is firm enough to roll (or place dough in freezer for 40 minutes). On sheet of waxed paper, with floured rolling pin, roll half of the chocolate dough into an 8 x 6-inch rectangle. On another sheet of wax paper, do same with plain dough. Invert plain dough onto chocolate dough. Discard wax paper. Starting at 8-inch side, roll dough jelly roll fashion. Wrap roll in plastic wrap and refrigerate for 2 hours until firm enough to slice (or freeze 40 minutes). Repeat with remaining dough. Slice one roll crosswise into 1/4-inch thick slices. Place slices about 1-inch apart on cookie sheet. Bake 8 to 10 minutes until lightly browned. Remove cookies to wire racks to cool. Repeat with remaining roll. Store in tightly covered container. Makes 5 dozen cookies.
Put first 4 ingredients in pan; bring to boil for 1 minute. Add powdered sugar, vanilla and peanut butter; beat until smooth. Add oats; beat well. Drop by teaspoons on waxed paper.
Brown hamburger. Drain grease. Then mix in tortilla chips, chopped olives, tomato and shredded cheese. You may also add salsa and/or sour cream for a spicy flavor.
Mix all ingredients together well and pour into greased casserole dish. Cover with grated sharp cheese. Bake at 350° for 30 minutes.
Blend together and pour into chilled graham cracker crust. Ice with Dream Whip and chill until serving.
Cook macaroni per directions on box. Layer macaroni, sauce and cheese alternately in greased 1 1/2-quart baking dish, ending with cheese. Toss crumbs on top with melted butter. Bake 25 minutes at 375° until sauce is bubbly and crumbs browned.
Add tea bags to boiling water. Mix all ingredients; store 24 hours in freezer. Stir after 12 hours. Add Sprite and a cherry to serve.
Brown and drain hamburger; saute onion. Mix bacon and all three beans together and add mustard, vinegar, brown sugar, ketchup and Worcestershire sauce. Bake, covered, until most of liquid is cooked off, about 45 minutes, at 350°.
Slice squash; cook until tender; drain and mash. Measure squash after it is cooked. Add butter, salt, pepper and milk. Mix all together. Add beaten eggs, onion, cheese and crackers. Pour into a buttered casserole and bake at 375° until lightly browned.
Place 4 tortillas stacked between 2 damp paper towels. Microwave on High about 40 seconds. Spread each tortilla with 1/4 fried beans. Top each evenly with shredded cheese. Add a few slices of pickled jalapeno peppers. Fill in one side and roll up tortillas into tight cylinders. Place seam down on greased microwave-safe platter. Cover with plastic wrap and microwave on High until heated through and cheese is melted, 1 to 2 minutes.
Fry the bacon; drain most of the fat off. Beat the egg, sugar and flour. Add the vinegar and water. Add to bacon; cook over medium heat. It should be like a thin gravy. Salt and pepper to taste. Also, if you want it more sour, add more vinegar or, for sweeter, add more sugar.
Cook spinach; drain well. Combine all ingredients except cheese. Spoon mixture into lightly greased 1 1/2-quart casserole. Bake at 325° for 20 to 25 minutes. Sprinkle with cheese and return to oven for 5 minutes until cheese is melted.
Cut twinkies in half lengthwise. Line a trifle bowl around the sides and on the bottom with twinkie halves with the filling facing inside the bowl. Combine the prepared vanilla pudding, Eagle Brand milk, 1/2 of the Cool Whip and banana slices in a large bowl. Pour mixture into trifle bowl all the way to the top of the twinkies. Chill for at least 6 to 8 hours to set. When ready to serve, put the remainder of the Cool Whip on top and sprinkle with nutmeg. A yummy summer treat!
Set Coke out to get to room temperature. Warm up juice from the bing cherries and juice from the crushed pineapple until it is hot. Pour the above into a bowl with the two packages of Jello. Cut up cream cheese and put in Jello. Put in pineapple. Add cherries. Cut pecans up very small and add. After above is cooled, then pour in the Coke. Pour into molds or dish and refrigerate until set. Remove jello from mold and serve on lettuce leaves.
Mix pineapple, fruit cocktail, oranges and pudding mix. Add Cool Whip. Pour into deep dish; sprinkle with nuts and coconut. Yield: 8 to 10 servings.
Layer lettuce, celery, onion, peas, cheese and eggs. Cover completely with mayonnaise; spread Parmesan cheese over top, then the bacon pieces. Cover and refrigerate.
Mix soup, milk, sour cream, pepper, 1/2 of cheese and 1/2 of onions with potatoes. Put into greased 9 x 13-inch dish. Brown chops. Lay on top of potato mixture. Bake at 350°, covered, 40 to 50 minutes. Remove cover. Sprinkle remaining cheese and onions over chops. Bake additional 10 minutes.
Boil sugar, vinegar and oil for 2 minutes. Cool. Rinse and drain beans. Add to liquid. Add the other ingredients. Marinate several hours.
Mix all ingredients in a "large" roasting pan. Pour 2 cubes melted margarine on top. Stir well. Bake at 275° for 45 minutes. Stir every 10 minutes.
Mix together tapioca pudding, orange jello, and water. Cook over medium heat until thick. Remove from stove and cool. Add mandarin oranges, pineapple, and Cool Whip. Mix together and refrigerate. Can be put in a 9x13 dish and sprinkled with nuts.
Beat eggs well and add other ingredients. Pour in unbaked pie shell and bake in slow oven (325°) for about 45 to 60 minutes or until firm and golden brown.
Cut or break cake into bite size pieces. Gently fold fudge sauce into Cool Whip. Place 1/2 of cake pieces into a 9 x 13-inch glass dish (or larger, depending on cake size). Spread 1/2 Cool Whip mixture on cake pieces. Add remaining pieces and spread remaining Cool Whip mixture on top. Chill or use immediately.
Cream shortening and sugar together, add eggs, beating well, then flavoring. Add milk alternately with flour (starting and ending with flour). Beat well, pour into greased and floured pans. Bake at 350°.
Cook onions until clear and mix with all other ingredients into the onions. Use with pork or chicken.
Chop purple onion; add sugar and set aside. Layer lettuce first and then place purple onion and sugar on top of lettuce. Next, layer green pepper, celery, mushrooms and peas. Cover the top with mayonnaise, then place shredded cheese on top. Chill overnight.
Set the cheese packet from dinner mix aside. In a saucepan, bring water to boil. Add macaroni; cook for 8-10 minutes or until tender. Meanwhile, in a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Drain macaroni; stir in the contents of cheese packet. Transfer to a greased 13 x 9 inch baking dish. Sprinkle with cheddar cheese. Top with beef mixture, pizza sauce and pepperoni and mozzarella cheese. Bake uncovered at 350° for 20-25 minutes or until heated through.
Cream Crisco and sugar. Blend in flour. Add liquid ingredients. Bake at 350° for 1 hour in a tube pan.
Beat and mix well the cream cheese, sugar, peanut butter and milk. Fold in Cool Whip and pour into crust. Top with more Cool Whip. Refrigerate overnight.
Put cabbage, butter, flour, salt, pepper and milk together and put in baking dish. Bake at 350° for 20 minutes. Add green pepper, onion, cheese and mayonnaise. Mix all together and bake another 20 minutes.
Mix first 7 ingredients together and set aside. Sift together remaining ingredients. Mix the two mixtures and add one cup chopped nuts. Grease and flour 2 loaf pans. Divide batter between them and bake at 325° for about 1 hour. Bread freezes well.
Mix all ingredients together (including water that onions are soaked in) and heat. Make a medium-thin paste with cornstarch and water and thicken to your liking.
Marinate salmon fillets or steaks in mixture for several hours. Broil or grill until fish flakes easily.
Blend sugar and Crisco until well blended. Add eggs, mixing in well. Stir in milk and flavorings. Mix baking powder with flour and add gradually until well mixed. Pour into a greased and floured angel food cake or Bundt pan. Bake at 350° for 1 hour. The secret of this cake is the Crisco.
Mix together and spread in baking dish. Bake for 40 minutes at 375°.
Mix first 3 ingredients. Blend well. Add sugar, cornstarch, flour, lemon, vanilla and eggs. Beat with mixer until smooth. Add melted margarine. Beat well. Grease spring-form pan lightly and add mixture. Bake for 45 minutes in 350° preheated oven. Then bake for 15 to 20 minutes at 400°. Turn oven off and crack door. Leave in oven to cool. (Raised cake will fall.) Cool completely on counter. Refrigerate overnight, at least. Serves 6 to 8.
Mix dry ingredients. Add milk, eggs, corn, peppers, onions, cheese and bacon bits. Fold in oil. Cook in 350° oven until brown, about 20 or 30 minutes. Cook in shallow greased pan. You can cut back on eggs and oil. Use Cheddar cheese.
Wash tomatoes and cut into 3/4-inch thick slices. Mix flour, salt and pepper. Dip tomato slices into flour mixture. Heat butter in a 10-inch skillet. Add tomato slices, cook over medium heat (turning once) until golden brown.
Mix together first 8 ingredients and form into meatballs. Put in baking pan. Boil together remainder of ingredients and pour over meatballs. Bake for 1 hour, uncovered, at 350°.
In a large bowl, mix cereal, nuts and coconut; set aside. Over medium heat in a saucepan, mix sugar, Karo and butter; boil 3 minutes. Pour over cereal and stir until well coated. Spread over wax paper to dry and cool. Store in an airtight container.
Mix apples, cinnamon and sugar. Put into bottom of baking dish. Mix remaining ingredients in another bowl and put over the apple mixture. Bake 50 minutes at 325°.
Mix together; roll into patties. Deep fry in low or no fat oil until golden brown.
Beat eggs and gradually add sugar. To last cup of sugar, add flour and nutmeg and mix well. Add butter and remaining ingredients, including squash. Divide mixture in pie shells. Bake at 450° for 10 minutes. Reduce heat to 350° and bake until knife inserted comes out clean. Pie has consistency of sweet potato or custard pie.
Cut biscuits in quarters. Roll in mixture of sugars and cinnamon. Grease Bundt pan. Drop biscuits into pan. Melt margarine and pour over biscuits. Bake at 350° for 30 to 35 minutes.
Mix all together and put in a greased 10 x 13-inch pan. Topping is two cups crushed cornflakes and 1/4 cup melted butter or oleo. Mix together and put over top of potato mixture. Bake at 350° for 45 minutes.
Heat ingredients together. Serve hot over beets, spinach, cabbage, etc. Enough for 4 servings.
Place hamburger over bottom of baking dish. Press down evenly. Add drained potatoes, then onions and kidney beans. Cover top layer with soup. Bake at 325° for 1 hour.
Layer lettuce, peas, chicken, tomatoes and cucumber in 5-quart bowl. Combine mayonnaise, sugar and curry powder and spread over salad. Cover with plastic wrap and refrigerate overnight. Before serving, sprinkle with croutons and bacon crumbs. You can combine ham with the chicken in this recipe, which is very good.
Mix cornstarch, sugar and salt in the upper top of a double boiler. Add the water; stir and cook over direct heat until thickened. Place top pan in lower part of the boiler which contains the right amount of water. Cover top pan and cook for 15 minutes.
Combine all ingredients in a large bowl. Mix well and store in an airtight container. To serve, stir about 2 teaspoons mix into 8 ounces hot water. Yield: about 3 1/2 cups tea mix.
Boil sugar and water for 5 minutes; let cool. Add to chilled orange, lemon and pineapple juices. Pour over ice in punch bowl. Add ginger ale. Float scoops of sherbet on top. Serves 40.
Slice 1/2 of mushrooms. Finely chop remaining mushrooms; set aside. Melt butter in a Dutch oven. Add onion and brown sugar. Cook over medium heat, stirring constantly, 15 minutes. Add all mushrooms and saute 5 minutes. Add flour, stirring until smooth. Gradually add water, broth and vermouth. Cook over medium heat until slightly thickened. Reduce heat and simmer 10 minutes. Stir in salt and pepper. Yields 6 cups.
Brown ground beef with salt and pepper. Drain and set aside. Mix cornmeal, milk, eggs, creamed corn and jalapeno pepper juice. Grease iron skillet and layer the following: 1/2 batter, ground beef, grated onion, jalapenos, grated cheese and 1/2 batter. Bake at 425° for 45 minutes to 1 hour.
Take cooked ground beef and add taco seasoning; mix well. Set aside. Place 1 spoonful of ground beef, chili beans and grated cheese in a tortilla shell. Roll up and place in a long casserole dish. Cover with sauce. After all done, add rest of grated cheese. Cook at 350° for approximately 45 minutes.
Marinate water chestnuts in soy sauce for 1 hour. Cut bacon into thirds. Drain water chestnuts and roll in sugar. Wrap each chestnut with bacon and secure with toothpick. Place on baking sheet and bake at 400° for about 30 minutes or until bacon is crisp. (Turn after 15 minutes.) Drain and serve warm.
Heat oven to 350° to 375°. Grease 2 cookie sheets. Beat together butter, sugar, vanilla and eggs until light and fluffy. Fold in flour, cinnamon, then fold in zucchini, nuts and carrots. Drop by teaspoon on cookie sheet and cook about 10 minutes. Sprinkle powdered sugar on top, if desired. Makes 3 dozen.
Prepare the oven to 350°. Grease a 13 x 9 x 2-inch baking dish.
Mix all ingredients together. Drop on ungreased cookie sheet. Press down with fork. Bake at 350° for 10 to 12 minutes.
Combine all ingredients, mixing well. Chill 1 hour. Shape into ball. Roll with fresh chopped parsley. Serve with assorted crackers.
Put all ingredients in a large saucepan. When mixture comes to a boil, cook for 1 minute. Remove from heat and set on cooling rack. Let cool until hand temperature on bottom of pan. Beat to spreading consistency. Yields enough icing for 2 or 3 layers.
Let seeds soak in salt water overnight. Drain; pat dry. Spread on baking sheet sprayed with Pam and bake for 20 minutes at 300°.
Saute rice, onion and caraway seed in butter in a Dutch oven 5 minutes, stirring constantly. Stir in chicken broth, water, salt and pepper. Bring to boil; cover, reduce heat and simmer 20 minutes. Add green peas and cook 5 minutes.
Heat oven to 400°. Grease cookie sheet. Melt margarine and water. Bring to a boil. Turn off heat. Add flour and salt. Stir until mixture forms a ball. Remove from heat. Add eggs, one at a time. Beat well after each addition. Stir until smooth and shiny. Use a tablespoon of dough. Form into desired shape. Place on cookie sheet. Bake 40 to 50 minutes. Pastry is done when dough is dry inside. Cool and fill with Eclair Filling.
In large dish, combine gelatin with boiling water. Fold in all at once the strawberries with juice, bananas, pineapple and walnuts. Put 1/2 of this mixture in 12 x 8 x 2-inch baking dish or mold. Let set until firm (in freezer is quicker). Keep other half until ready to use, but do not let it set. After first half is firm, spread sour cream on next. Add last half of gelatin mixture; let stand in refrigerator. Cut into squares and serve on lettuce leaf.
In large saucepan, combine ingredients and bring to a boil. Reduce heat; simmer uncovered 10 minutes. Remove spices. Serve warm.
Dissolve Jell-O in 2 cups boiling water. Add blueberries and pineapple, well drained. Chill until set.
Sprinkle shrimp with Tony's seasoning. Set aside. Melt margarine and saut onion, celery, bell pepper and garlic. Add flour and parsley. Cook slowly. Do not brown. Add tomato soup and 1 can of water. Cook together 20 to 30 minutes. Add shrimp. Cook 10 minutes. Set aside 15 minutes. Serve over rice.
Mix together first 5 ingredients. Make a well in the middle, then add next 3 ingredients. Pour into ungreased 9 x 9 x 2 pan. Bake at 350° for 30 minutes. Serve warm or chilled with whipped cream.
Brown hamburger and drain. Add onions and fry until tender and brown. Cook potatoes until almost done. Now in a very large cooker, put meat mixture and potatoes together. Add all canned foods next and stir well. Put in seasoning and stir all ingredients together until well mixed. Put on stove and simmer for about 2 hours.
Combine milk and eggs. Slowly add juice; mix thoroughly. Pour into 9-inch graham cracker pie crust and refrigerate overnight. Serve with a dollop of fresh whipped cream and lime zest garnish.
Mix beef, salt, pepper, onion and egg with bread crumbs that have been soaked in milk. Spread in 9-inch pie pan. Bake at 350° for 35 minutes. Top with potatoes and sprinkle with cheese. Bake 10 minutes more and sprinkle with paprika.
Beat butter in a large bowl at medium speed with an electric mixer until fluffy. Gradually add sugar, beating well. Add eggs, one at a time, beating after each addition. Stir in vanilla. Combine flour, soda and salt; gradually add to butter mixture, beating until blended. Cover and chill one hour. Roll dough 1/8-inch thick on a well floured surface. Cut 2 1/2-inch rounds. Place on lightly greased cookie sheet. Bake 8 minutes in 350° oven or until edges are lightly browned.
Melt 1 tablespoon butter in frying pan. Place spareribs in pan. Brown both sides of spareribs. Remove spareribs and place in casserole dish. Put 1 tablespoon butter in frying pan with onions and simmer. Add ketchup, water, Worcestershire sauce and brown sugar. Simmer for 20 minutes. Stir often. Pour this over spareribs. Cook 45 minutes at 375°.
Mix all ingredients in large bowl until blended. Roll any size amount you wish in your hands. Use powdered sugar on hands to keep mixture from sticking. Place on cookie sheet, this can be made up a few days in advance, just refrigerate.
Peel and slice potatoes, carrots and onions in semi-thin circles. Brown hamburger meat and drain. Start layering potatoes, carrots, onions, butter, salt and pepper in a 9 x 13-inch baking dish. keep layering until vegetables are used. Pour 2 cans of tomatoes on top. Bake 35 minutes on 400°. Baking times may vary.
Mix all ingredients except the cheese. Add it just before you are ready to eat. Pour Catalina dressing over salad.
Combine ingredients. Make dough into small balls. Bake at 400° for 10 minutes on a lightly greased cookie sheet. May be frozen ahead of time for parties.
Cream butter or margarine. Add sugar gradually. Add 2 eggs (1 at a time) and beat constantly. Add sour cream (keep beating). Add 4 eggs (1 at a time) and keep beating. Stir from sides and bottom of bowl until mixed well.
Cover raisins with boiling water and boil 5 minutes and cool. Cream butter and sugar; add eggs; add the dry ingredients. Drain raisins and add; then add the walnuts. Grease jelly roll pan. Spread batter over and bake in pan size 15 1/2 x 10 1/4 x 3/4-inches in a 350° oven for 30 minutes.
Cook hamburger and taco seasoning according to directions; layer in baking dish with salsa and shredded cheese. Bake for 1 hour at 350°. Serve over nacho chips.
Soak oatmeal in buttermilk 1 hour. Add egg and beat well. Add sugar; mix. Add flour sifted with salt, baking powder and baking soda. Add cooled shortening. Bake in greased muffin tins in hot oven (350° to 375°) for 15 to 20 minutes. Yield: 1 dozen.
Boil macaroni. Drain. On low heat, heat cut-up cheese and green pepper. Stir constantly. Add milk, a little at a time. The secret to the recipe is adding milk with cheese to get a small sauce. The macaroni may appear soupy, but let it stand 15 minutes. Sprinkle with paprika.
Combine all ingredients together in a boiler. Stir on medium heat until all are mixed well. Simmer on low. Baste chicken, chops or ribs as needed. Sauce will be very thin.
Bring margarine, milk and cocoa to a boil slowly. Beat in sugar, salt, eggs and vanilla. Add flour, sour cream and baking soda. Pour into greased 12 x 18-inch cookie sheet with 1-inch rim. Bake 20 minutes at 350°.
Combine all ingredients and mix well. Pack lightly in greased loaf pan. Bake at 350° for 40 minutes. Let stand 10 minutes at room temperature. Loosen edges. Turn onto a platter. Serve with Mustard Dill Sauce. Serves 4 to 5.
Melt butter in pot and saute onions until tender. Add the flour and cook for 1 or 2 minutes more. Add beef broth, water and next three ingredients. Simmer for 20 minutes. Toast French bread on both sides. Put bread in soup bowls and spoon soup over bread. Cover top of soup with Mozzarella cheese and brown under broiler. Yield: 4 to 6 servings.