HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain apricots and put in 2-quart casserole (long flat dish). Cover with sugar and then cut butter into pieces and lay over sugar. Break crackers into small pieces (but not fine pieces) and put on top. Bake at 325° for 1 hour. Good served as a side dish to ham, turkey or chicken. Also, can be served as a dessert.
Have cheese and sausage at room temperature. Combine all ingredients and form into small balls. Bake at 375° for 10 minutes. (May be frozen before baking.) Makes 100 (1-inch) balls.
Combine all ingredients together in large glass bowl (or Tupperware bowl). Cover and place in refrigerator for 2 or 3 hours or overnight.
Mix well together the margarine, sugar, eggs, and flour. Add vanilla and nuts. Put into a 9x13 inch greased pan. Bake at 350° for about 30 minutes. Cool; cut into squares.
Place bones from roasted turkey in a large Dutch oven. Cover bones with cold water and cook 1/2 to 1 hour. Remove bones and put the meat back into the Dutch oven. Add the vegetables and seasonings. Cook 30 more minutes or until vegetables are just tender. Add noodles and cook until done.
Mix all ingredients until well combined and will hold together. Shape into 4 to 6 patties. Heat small amount oil in skillet. Place patties into skillet. Cook 5 to 8 minutes. Turn and continue frying until browned on both sides, 5 to 10 minutes.
Cook onion with hamburger meat, set aside. Drain off grease. Bring to boil soup, water and tomatoes. Put a layer of slightly crushed Doritos on bottom of casserole dish that has been lightly greased. Put a layer of hamburger mixture and layer of soup mixture, then another layer of Doritos, etc. until all ingredients are used. Top with cheese. Heat in oven at 350° until cheese melts.
Mix flour, baking powder, salt and shortening.	Add enough cold water to make dough like biscuit dough. Make little balls. Roll very thin, fry on hot griddle. Grease griddle or iron skillet lightly for first tortilla. After that just wipe skillet with paper towel.
Mix jello and hot water; add cold water and freeze until thickens. Set aside 1/2 cup jello. Mix ice cream with 1/2 cup jello. Then top with other mixture and chill!
Mix cheese, mayonnaise, soup and lemon juice together and pour on top of vegetables. Cook vegetables and topping in microwave for 8 minutes.
Brown onion and green pepper in oil. Add hamburger. Stir until hamburger is slightly browned; drain. Add beans; let warm. Add tomatoes, chili powder, salt and pepper; simmer for 1 to 1 1/2 hours. Can sprinkle diced onion and cheese over servings.
In a 6-quart heavy saucepan or Dutch oven, cook linguini according to package directions until just tender. Drain well. Return linguini to pot. Add butter, ham, peas and mushrooms; set aside.
Cream soft butter or oleo and powdered sugar together. Beat in cornstarch and sifted flour. Chill dough for 1 hour. Form into 36 uneven heaps on ungreased cookie sheet. Bake at 350° until very lightly brown on bottom, about 15 minutes. Cool.
Use a medium saucepan to boil water. Sprinkle maize meal into boiling water, in small quantities. Stir continuously until all the maize meal becomes a mixture of thick paste. To make sure there are no lumps, use a wooden spade. Continue stirring until the mixture is thick. Cover it under very low heat for 10 minutes at the same time. Stir every 3 minutes to make sure it does not stick to the saucepan. Serves 6 to 8.
Saute onion in butter until barely tender; stir in flour, paprika, salt and pepper. Cook over low heat, stirring constantly, until bubbly. Add water, tomatoes and bouillon cubes. Cook over medium heat, stirring constantly, until bouillon cubes dissolve and mixture thickens. Place potatoes in a greased 2-quart casserole. Add tomato mixture. Cover and bake at 400° for 1 hour or until potatoes are tender. Yields about 6 to 8 servings.
In heavy medium saucepan, over low heat, cook and stir sugar, water and corn syrup until sugar dissolves. Increase heat to medium. Cook, without stirring, until a candy thermometer registers 268° (hard ball stage) or until small amount dropped into very cold water forms a ball.
Tear off 4 large 14-inch squares of heavy-duty aluminum foil. Butter about 6 inches of it in the center. Cut potato in 1/2 to 3/4-inch thick slices and place on the center of each piece of foil (one potato for each piece). Cut carrot in 4-inch chunks and place on potato and onion, also. Sprinkle veggies with seasonings, making sure all is seasoned. Place salted ground chuck on top of all and fold foil over tightly. Place on a cookie sheet and bake at 300° while you are at Sunday School or elsewhere. If you have long services, bake at 250°. Ta-da! Dinner's ready when you get home.
Drain pineapple, reserving juice; add cold water to juice to measure 1 cup. Stir boiling water into jello in large bowl for 2 minutes or until completely dissolved. Stir in measured liquid. Refrigerate for 1 1/4 hours, until slightly thickened consistency of unbeaten egg whites. Stir in whipped topping and wire whisk until smooth. Refrigerate for 10 minutes or until mixture mounds. Stir in pineapple, oranges, marshmallows and coconut. Spoon into hot 6-cup mold. To unmold, dip mold into hot water for about 15 seconds. Gently pull gelatin from around edge with moist finger. Place moistened serving plate on top of mold; invert mold and plate. Holding mold and plate together, shake slightly to loosen. Gently remove plate.
Boil zucchini in salted water until tender but crisp. Drain. Put in greased 1 1/2-quart casserole. Mix remaining ingredients. Cook until cheese melts. Pour over zucchini and top with 2 tablespoons melted butter, tossed with 1/2 cups cracker crumbs. Bake at 350° for 20 minutes.
To make the crust, thinly slice chilled cookie dough to 1/4-inch slices. Arrange slices closely together on ungreased 12 1/2-inch round pizza pan or oblong pan. Let stand a few minutes to soften dough. Press dough together to cover pan. Bake at 350° for 15 to 18 minutes.
Cut each squash into 8 sections lengthwise; place each cut squash into separate piece of foil and season with salt, pepper and Mrs. Dash. Slice onions on top of each. Add a pat of butter and seal foil. Place on grill for about 30 minutes or until desired texture.
Preheat oven to 325°. Warm milk. Beat eggs with sugar until thick and slowly pour warmed milk into the eggs. Add salt and nutmeg to taste. Pour into a buttered 1 1/2-quart casserole dish. Sprinkle generously with more nutmeg. Bake 1 hour, or until a knife inserted in the center comes out clean.
Mix soups together (no milk or water). Mix in onion soup mix. Add beef cubes. Bake at 350° for 1 to 2 hours. Stir occasionally. Sour cream optional. Boil noodles or rice according to directions. Pour meat mixture over.
Make 2 (8-inch) white cakes. Mix coconut, sour cream and sugar together. Slice 2 cakes in half, side to side. Put icing between each layer, on top and on sides of cake.
Pour pie filling into a cake pan. Sprinkle dry cake mix over filling. Cover with melted butter. Make sure butter covers all of the cake mix. Bake at 350° for about 1 hour.
Pound chicken to 1/8-inch thick. Top each with slice of ham and cheese. Roll up and secure with toothpick. Brush with melted butter, then roll in crumbs to which a "smidge" of Parmesan cheese has been added. Place on ungreased baking sheet and bake at 400° about 20 minutes. Excellent to keep in freezer uncooked up to 2 weeks.
Blend together cream cheese, Blue cheese and Nucoa. Cream until soft. Add olives and green onions. Chill slightly. Roll into a ball. Roll on 1/3 cup walnuts. Wrap in Saran Wrap and chill. Serve with Wheat Thins.
Combine all ingredients and simmer while cooking spaghetti. Add meatballs (cooked), ground beef (cooked), mushrooms, sausage (cooked) - whatever you have on hand. Serves 4.
Use butter which is soft but not melted. Dissolve salt in water in blender. Add all other ingredients and blend until smooth. Pour into containers and store in refrigerator.
Blend cheese soup with milk and mayonnaise; add beans, celery, parsley, pimento and 1/2 can of the onion rings. Pour into casserole. Bake at 350° for 35 minutes, covered. Then uncover and bake for 10 more minutes with remaining onion rings on top.
Bring Crisco, butter, sugar and milk to boil. Add coconut and spread on warm cake and put under broiler slow to brown coconut, 3 to 5 minutes.
Put grape juice and ice cream in blender container. Cover and blend on high speed 10 to 15 seconds (or beat all ingredients with a hand beater). Pour into tall glass. Serve right away. Serves 1.
Cream the oleo, sugar and milk. Add vanilla and pecans; mix well. Roll into small balls; put toothpick in each ball. Place on cookie sheet. Let stand in freezer all night. Heat the Baker's chocolate (1/4 pound). Heat one bar, less 1 inch, of Gulfwax with chocolate. Dip balls in mixture with toothpick.
Mix cream cheese, sugar and Cool Whip. Add pineapple, strawberries and bananas. Pour into 9 x 13-inch dish. Top with chopped pecans and strawberries. Keep frozen; take out of freezer 15 minutes before serving.
Mix all ingredients but cheese. Pour half into a 9 x 13-inch greased pan. Spread cheese over mixture. Cover with rest of mixture. Bake 45 to 60 minutes at 350°.
Brown onion and soup bone in a small amount of oil. Add rest of ingredients, except sausage or wieners, and cook for 1 1/2 hours. Cool. To serve, heat soup with cubed sausage or wieners.
Spray 2-quart casserole dish lightly with cooking oil spray. Spread chicken on bottom of dish. In medium bowl, combine soup, sour cream, milk and noodles. Pour over chicken. In the same pot used to cook the noodles, melt the butter.
Brown pork chops (both sides); salt and pepper to taste. Pour cream of mushroom soup over and simmer for 20 to 30 minutes. Make noodles or rice and serve with sauce over noodles or rice with pork chops.
Mix everything. Pour into a greased 9 x 13-inch pan, about 1/2-inch thick. Batter will be rather "loose." Bake at 375° for 40 to 45 minutes, or until it begins to "brown" on top. It should be sort of crisp when served.
Melt margarine and combine with beef bouillon and consomme. Put rice in casserole dish and pour margarine mixture over top. Stir to mix well. Bake at 400° for 1 hour.
Separate dough into strips. Cut each strip in half. Wrap dough around sausage link and press ends together to seal. Bake in a 350° oven for 12 to 15 minutes.
Dissolve Jell-O in boiling water. Add frozen lemonade. Mix and refrigerate for 3 hours. Add frozen Cool Whip and mix with electric beater for 5 minutes. Pour into bowls. Refrigerate.
Cream sugar and shortening together. Add eggs; mix thoroughly. Add peach puree and dry ingredients; mix thoroughly. Add vanilla and nuts; stir until blended. Pour into 2 loaf pans (5 x 9-inch) that have been well-greased and floured. Bake at 325° for 1 hour. Let bread cool a few minutes before removing from pan.
Melt butter over low heat. Remove from stove. Combine all ingredients. Press into 9-inch square pan. Cool. Cut into squares.
Sift the first 4 ingredients; add remaining ingredients. Beat 200 strokes on low speed of mixer (2 minutes by hand). Scrape bowl often. Add 1/4 cup milk and 2 unbeaten eggs. Beat 200 strokes (same as before). Pour into 2 (9-inch) round Crisco-coated layer pans (1 1/2-inches deep). Bake until cakes test done. Cool; remove from pans.
Saute onions in butter until translucent and tender. Add onions, beef broth and spices to crock-pot and cook all day. Place 1/2 slice toasted bread in each of 8 oven-safe bowls. Pour soup into bowls and place 1/2 slice of cheese over soup. Broil in oven until brown.
Mix pudding as directed on package, then add 1 cup sour cream and 1/2 of large container of Cool Whip. In 4-quart casserole, layer bananas, then layer of wafers, then layer of pudding mixture. Repeat until casserole is full, using all of pudding mixture and 7 or 8 bananas and a box of wafers. Spread remaining Cool Whip on top. Cover and refrigerate. Keeps well in refrigerator several days. It gets better the second day!
Shred cabbage. In 5-quart Dutch oven over medium heat in hot salad oil, cook cabbage and salt until very tender. Add water, if needed. Cook hamburger and onion together; stir in spaghetti sauce, rice and water. Cover and simmer until rice is tender about 20 minutes. Preheat oven to 350°. Into 13 x 9 x 2-inch baking dish, spoon 1/2 meat sauce mixture. Top with 1/2 cabbage and 1/2 cheese; repeat layers. Bake 20 to 30 minutes.
From a roll of heavy-duty aluminum foil, tear off approximately 24 to 36-inches. Leaving the foil in one piece, place half on a flat surface, with the other half away from the working area. Spray the foil on the flat surface with the cooking spray. Wash potatoes, removing defects, but do not peel. Slice in 1/8-inch slices, horizontally. Place sliced potatoes on the sprayed section of aluminum foil, keeping potatoes away from the edge. Season with salt, pepper, butter, seasoned salt and onions, if desired. Mix potatoes to spread the seasonings. Fold the other half section of foil over the potatoes so it meets on the sides; fold on all 3 open sides to close securely. Place on a hot grill for approximately 30 minutes. Try not to peek, as the steam builds up inside and aids the cooking process. "Package" may be turned once during grilling. To test for doneness, pierce through foil with a long-tine fork. My favorite parts of the "package" are the potatoes that are "extra-done" and stick to the foil.
Stir butter, sugar, nuts, flour and vanilla. Mix well. Roll batter into 1 inch balls with your hands. Place balls on cookie sheet and bake for 8 to 10 minutes. After the cookies cool, roll them into more confectioners sugar.
Saute livers in butter until tender. Put into blender with remaining ingredients. Process until smooth. Spoon into a small crock and refrigerate overnight. Spread on crackers.
Mix the first 4 ingredients together; set aside. Combine the remaining ingredients. Add to vegetables, mixing well. Keeps several days in refrigerator and is best made day before serving.
Preheat broiler. Rinse scallops with running cold water to remove sand from crevices. Pat dry with paper towels. In medium bowl, toss scallops with melted margarine to coat well. On waxed paper, mix bread crumbs, dried basil, pepper and salt. Dip one flat side of each scallop into bread crumb mixture. Place scallops, breaded side up, on rack in broiling pan with broiling pan at closest position to source of heat. Broil scallops 5 minutes without turning until bread crumbs are opaque. Serve with lemon slices or wedges.
Boil the noodles; drain and put aside. Melt 1/2 stick oleo in skillet. Chop up the cabbage coarsely and put in skillet. Keep adding small amounts of water and sugar; cook until done. Combine noodles and 1/2 stick butter and mix well.
Peel and cut the cucumbers. Add salt and let them drain for 20 minutes. Drain water off and add all the rest of the ingredients. Refrigerate for 1 hour before serving. Excellent for summer picnics.
Cook all veggies and garlic in reserved olive and tuna liquid until cooked through, 10 minutes. In a 2-quart casserole, layer 2/3 can soup, 1/2 noodles, 1/2 veggies, 2/3 soup, 1/2 cheese, 1/2 parsley, 1/2 noodles, 1/2 veggies, 2/3 soup, 1/2 cheese and 1/2 parsley. Cover and bake at 325° for 45 minutes. Serves 6. Serve with tossed salad and hard rolls.
Bring water to a boil; add to blended gelatins. Mix well until dissolved. Pour into 13 x 9 pan. Chill until firm. Cut into shapes or squares. Works well in gelatin Jiggler molds.
Wash, trim and shred zucchini. Mix zucchini in bowl with all the other ingredients, except Parmesan cheese and eggs. Spoon the mixture into a greased baking dish. Beat the 4 eggs and pour over zucchini. Mix lightly with a fork. Bake at 325° for 35 minutes or until the top is set. Top with Parmesan cheese. Makes 4 servings; 130 calories per serving.
Melt margarine and marshmallows on High for 2 minutes in microwave, using a large bowl. Stir to combine. Micro for several more seconds if needed to melt completely. Stir in cereal. Scrape into a 13 x 9 x 2-inch pan that has been sprayed with cooking spray. Sprinkle with M&M's and press evenly down. Work quickly so M&M's don't melt (it helps to freeze M&M's first).
Soft cream cheese. Mix all ingredients. Spread on flour tortillas; roll up. Chill. Cut in bite-size pieces. Serves with salsa sauce as a dip.
Combine egg and 1/4 cup of soup. Stir in uncooked rice, onion, parsley, salt and pepper. Add beef and mix well. Shape into 20 small meatballs. Place in frying pan. Mix remaining soup with Worcestershire and water. Pour over meatballs. Bring to boiling. Reduce heat. cover and simmer 35 to 40 minutes. Stir often. Serves 4 to 5.
Drain and add water to juice to make 1/2 cup. Add unflavored gelatin to this mixture. In small pan dissolve cranberry sauce over low heat, when dissolved add 2 cups water to pan. Add juice mixture and dissolve cherry jello to hot cranberry mixture. Add pineapple, celery and nuts. Pour into mold and chill until set.
Five minutes before cake is done, bring margarine, cocoa and milk to boil. Stir in powdered sugar, pecan halves and vanilla and spread over hot cake.
Cream cheese should be soft, mixed with Miracle Whip. Add pineapple, sugar and marshmallows. Fold in Dream Whip. Smooth into 9 x 13-inch pan. Place cherries on top. Cover with lid or Saran Wrap and place in freezer. Serve frozen or slightly thawed. Great for summer!
Arrange rolls in greased tube pan. Pour dry butterscotch pudding over rolls. Melt butter and mix with sugar, cinnamon and nuts. Pour over rolls. Cover with foil, then dish cloth. Let set overnight. Bake at 350° for 1/2 hour. Check after 15 minutes. If too brown, cover with foil.
In large bowl, mix thoroughly 1/4 cup soup, the beef, bread crumbs, onion and egg. Shape firmly into 6 patties. In a 10-inch skillet over medium-high heat, cook half of the patties in hot oil until browned on both sides. Remove and set aside. Repeat with remaining patties. Spoon off fat. Add remaining soup and mushrooms. Boil. Return patties to skillet. Cover and cook 20 minutes on reduced heat.
Cook chicken and put pieces in large baking dish. Prepare Stove Top dressing as directions on box. Put dressing around chicken pieces in dish and pour can of cream of chicken soup over. Bake at 350° for about 30 minutes.
Mix oil and sugar; add eggs one at a time. Sift flour, cinnamon, salt, soda and baking powder. Add carrots, nuts, vanilla and pineapple. Bake at 350° for 20 to 25 minutes.
Mix together and place in a buttered 2-quart casserole. Sprinkle bread crumbs on top. Microwave on High for 6 to 8 minutes. If you prefer cream of mushroom soup or Cheddar cheese soup, go for it. Do not be afraid to experiment.
Mix thoroughly. Drop large spoonfuls on greased cookie sheet. Bake 12 minutes at 350°.
Beat eggs. Add sugar, oil and vanilla. Blend well. Add dry ingredients; mix well. Bake at 350° for approximately 1 hour.
Combine Cheddar cheese, cream cheese, sour cream, olives, chilies and seasoned salt in bowl; mix well. Spread thinly on tortillas. Roll as for jelly rolls; chill thoroughly. Cut into 1-inch pieces. May substitute 1/4 cup chunky picante sauce for 1/4 cup sour cream. Add minced jalapenos or chopped green onions if desired. Yield: 64 servings.
Brown meat in small amount of hot fat. Add onion, green pepper and celery; cook until tender. Add remaining ingredients and mix well. Cover and simmer for 20 minutes. Serve on hamburger buns. Serves 6.
Slice potatoes, then cook (boil) until firm, but soft (not mushy). In a large casserole dish, mix everything, except potatoes. Cut sausage into bite size pieces. Put potatoes in last and mix. Bake at 350° for 1 hour. (Can add onion.)
Preheat oven to 350°. Prepare cake mix using directions for 9 x 13-inch cake pan. Cool. Cut into slices. Alternate layers of cake, condensed milk, strawberries, whipped topping and pecans on serving plate. Top with whipped topping. Garnish with strawberries. Yields 15 servings.
Thoroughly grease a loaf pan or use 1 small pan and 5 large muffin tins. Then sprinkle them with sugar/cinnamon mixture. Preheat oven to 350°. Cream the butter and sugar together; add eggs. Beat well. Add the vanilla and beat in. Sift together the flour and baking soda; add 1 cup. Mix well. Add mashed bananas and nuts. Blend. Mix in the rest of the flour until all is well blended. Pour into loaf pan or fill small loaf pan 3/4ths full and the muffin cups 2/3rds. Bake until golden brown; loaf 45 to 50 minutes, the others 30 to 35 minutes.
Place 1 scoop sherbet in each of 6 parfait glasses. Pour about 1/4 cup sparkling water over sherbet. Garnish with raspberries. Serve immediately.
Cream butter and shortening; add sugar and beat well. Add egg yolks. Combine flour, soda and salt. Add to creamed mixture alternately with buttermilk. Blend in vanilla. Fold in the stiffly beaten egg whites. Pour batter into four greased and floured 9-inch cake pans. Bake at 350° for 25 minutes. Cool and frost.
Mix all in heavy saucepan or skillet and cook slowly until melted. Pour in bowl to set. Use in sandwiches.
Place rice in large casserole dish. Cut margarine over rice. Spoon soup over rice. Sprinkle onion soup on top and add water; mix evenly. Place seasoned chicken pieces on top and bake, uncovered, at 325° until tender (about 1 to 1 1/2 hours), less for boned breasts. Turn chicken, if necessary, for browning. Serves 4 to 6.
Mix all ingredients (except crawfish) in large pot; bring to a boil. Add crawfish and cook for about 30 minutes. Serve over rice.
Put croutons in a 9 x 13-inch greased casserole dish. Spread with cheese. Cook and drain sausage and spread over cheese. Mix remaining ingredients and pour over sausage. Cover and refrigerate overnight. Bake, uncovered, at 300° for 1 1/4 hours. Yields 8 to 10 servings.
Grease pie plate (9-inch). Beat all ingredients except pie filling until smooth. One minute with hand mixer on high. Pour into pie pan. Spoon pie filling on top evenly. Bake at 350° for 25 minutes.
Beat eggs on high for 5 minutes. Beat in sugar. Stir in pumpkin and lemon juice. Add 3/4 cup flour, baking soda, cinnamon and salt. Sprinkle batter with chopped nuts. Bake at 370° for 15 minutes (in jelly roll pan). Loosen sides and turn upside down onto a powdered sugar towel. Roll cake with towel in a jelly roll fashion (roll long way). Cool for 1 hour. Unroll and fill with filling.
Thaw spinach and squeeze dry. Mix all ingredients together. Refrigerate overnight or for several hours.
Place kraut in strainer over bowl. Drain juice into bowl, squeezing kraut dry. Add sugar to juice.
Mix oatmeal, brown sugar and syrup. Pour melted butter over mixture and stir together until well mixed. Add 1/4 cup peanut butter and vanilla. Mix well. Pat into a 9 x 13-inch greased pan. Bake at 350° for 12 to 15 minutes. Melt the chocolate and butterscotch chips over hot water. Add 2/3 cup peanut butter and peanuts. Spread on top of bars. Cool and cut.
Dissolve Jell-O in hot water; add other ingredients and mix well. Refrigerate until set.
Sift together all dry ingredients. Cream shortening; add sugar and cream well. Add beaten eggs. Add milk and vanilla; set aside. Dust blueberries in flour. Mix dry ingredients into sugar/egg mixture, then gently fold in the berries. Pour into a greased 9 x 9-inch pan and bake 30 to 40 minutes at 375°. As soon as you remove from oven, sprinkle with sugar; serve warm.
Steam or brown hamburger meat; drain and mix in sauce and seasoning. Layer meat, noodles, cottage cheese and Mozzarella. Repeat layers. Bake at 350° until noodles are tender.
Beat eggs with electric mixer at medium speed until frothy. Gradually add sugar, beating until mixture becomes thick (about 5 minutes). Add remaining ingredients and mix well. Pour into freezer can of a 1-gallon freezer. Freeze according to manufacturer's instructions. Turn churn off. Cover with thick towel and let set 1 hour. Yield: 1 gallon.
Put cream cheese in mixer and cream. Add mayonnaise. Then add shrimp and other ingredients. Serve with crackers.
Mix all ingredients together. Put in greased 9 1/2 x 13-inch greased pan. Sprinkle bread crumbs on top. Bake at 350° for 30 to 45 minutes.