HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream margarine, sugar, peanut butter, egg and vanilla. Sift together dry ingredients and add to mixture. Mix well. Spread on greased and floured pizza pan as you would pizza dough. Sprinkle chocolate or butterscotch chips or both. Sprinkle small marshmallows on chips. Bake at 325° for 10 to 15 minutes.
Boil together first 6 ingredients for 3 minutes. Cool thoroughly. Add remaining ingredients. Bake in 9-inch square pan at 350° for 35 minutes.
Bake fries according to package directions. Transfer to a 10 inch ovenproof skillet. Top with the bacon, onions, olives, tomatoes, salsa and cheeses. Return to the oven for 5 minutes or until cheese is melted. Serve with sour cream. Serves 6 to 8 people.
Lightly brown hamburger meat in skillet; drain. Butter a 9 x 13-inch casserole dish. Pour in the browned hamburger meat and spread. Add sliced potatoes. Add salt and pepper over potatoes. Add sliced carrots. Add onions. Mix celery soup and milk; mix good and pour over all of this. Top with cheese slices. Cover and bake for about 1 hour at 350°. Uncover; bake 15 minutes more.
In a flat casserole dish, place 1 layer of crushed Melba toast, 1 layer of sliced homegrown tomatoes, 1 layer of thinly sliced onions and 1 layer of sliced peeled cucumbers. Salt and pepper each layer. Spoon homemade mayonnaise on cucumber layer. Make as many layers as you need, sprinkling crushed Melba toast over final layer of mayonnaise. Cover and keep in fridge for 24 hours before serving. Stir before placing on table.
Beat sugar, pumpkin and egg together for 3 minutes. Sift dry ingredients together. Combine wet and dry ingredients and mix well. Grease jelly roll pan and line with waxed paper. Spread batter evenly in pan and bake at 375° for 13 to 15 minutes until edges brown slightly and cake springs back to touch. Cool 1 minute in pan. Turn cake over onto tea towel sprinkled with confectioners sugar, peel off waxed paper. Roll cake lengthwise in tea towel like a jelly roll and cool 1 hour.
Mix first 8 ingredients. Put in 9 x 13-inch casserole. Melt margarine and mix with crushed cracker crumbs. Sprinkle on top. Bake 45 minutes at 350°.
In large saucepan, stir together chicken broth, chicken, frozen peas and carrots, onion and pepper. Bring to boil. Stir in uncooked noodles. Reduce heat. Cover and simmer about 10 minutes or until noodles are tender.
Mix all ingredients, except almonds. Place almonds on top. Bake at 350° for 15 minutes in preheated oven. Serve hot with whole wheat or sesame seed crackers.
Form crust by blending cookie crumbs, 3 tablespoon melted butter, 1 ounce chocolate chips and 1/2 cup pecans. Press into bottom and sides of a greased 10-inch spring-form pan. Bake for 10 minutes
Mix all ingredients except nuts and chocolate bits. Beat 2 minutes with mixer. Fold in nuts and chocolate bits. Pour into a large well-greased Bundt pan. Bake at 350° for 45 minutes. Cool 10 minutes and turn out on rack. Sprinkle with powdered sugar.
Sift together first 3 ingredients into a bowl. Cut shortening in with pastry blender until crumbly. Pour in milk. Add egg. Mix only until flour is dampened; dough should be lumpy. Drop by spoonfuls on top of boiling stew meat. Cover tightly and steam 12 minutes without removing cover. Makes 6 large dumplings.
Blend yogurt and cheese as base for dips; season with garlic and onion. Use plain yogurt instead of milk or cream in mashed potatoes or pasta dishes. Use vanilla yogurt instead of milk with instant pudding mixes for calcium-rich, creamy dessert. Replace the sour cream in many cakes, muffins and quick breads with plain or vanilla yogurt. Add 1 teaspoon baking soda to dry ingredients (in addition to other leavening ingredients called for in recipe). Blend 1 teaspoon Dijon style mustard with 1 cup plain yogurt and salt, pepper and/or herbs, to taste, to replace mayo in tuna or chicken salad.
Beat egg whites until stiff. Add brown sugar, vanilla and salt. Fold in pecans. Spray cookie sheet with Pam. Bake in 350° oven for 8 to 10 minutes.
Mix ingredients together. Spread into a 13 x 9 x 2-inch pan (greased). Mix will be crumbly.
In saucepan, put oleo, Crisco, cocoa and water. Bring to a rapid boil and pour over flour, sugar and stir well. Add buttermilk, eggs, soda, vanilla and cinnamon. Mix and pour into a greased pan size 16 x 11. Bake at 400° for 20 minutes.
Combine sugar, milk, syrup, margarine and cream of tartar in a Dutch oven; heat to boiling, stirring constantly. Stir in pecan pieces; cook over medium heat, stirring occasionally, until mixture reaches soft ball stage (236°). Remove from heat, stir in flavoring. Beat with a wooden spoon 5 to 8 minutes or until the mixture is creamy and begins to thicken. Working rapidly, drop by rounded tablespoonfuls onto waxed paper; let cool. Yields 2 dozen.
Boil egg noodles in slightly salted water. Brown ground chuck with chopped onion and bell pepper, using salt and pepper to season.
Mix well the sugar, cocoa and flour (or cornstarch). Beat lightly the egg yolks; add 1/2 cup milk and beat lightly. Add this and the 1 1/2 remaining cups milk to dry mixture and stir. Put on high burner until strikes a boil, stirring constantly, then turn burner to medium and continue stirring until it thickens. (Make sure it is very thick.) Boil about 1/2 minute. Remove from burner and add flavoring. Let cool to warm. Pour into ready-baked pie shell. Top with meringue.
Prepare broccoli and rice according to package directions. Then mix together, adding Cheez Whiz and evaporated milk. Place in 1-quart dish, sprinkle with paprika. Bake at 350° for 30 minutes.
Mix all ingredients in large bowl. Store, covered, in refrigerator. When you take out each time for a batch of muffins, don't stir the mixture, just dip a spoonful out each time. Last batch is better than the first! Spoon batter into muffin pan cups coated with cooking spray. Fill about 2/3 full. Bake at 400° for 15 to 20 minutes. Serve warm.
Mix and bake 60 minutes at 350°. Yields 8 servings.
Blend sugar and flour in medium bowl. Separate eggs and set whites aside. With a fork beat yolks and add to sugar. Add vanilla. Add milk in small amounts until all is blended in. Cook in nonstick skillet on medium heat until thickened. Remove from heat. Put a layer of mix in bottom of 2-quart baking dish, add layer of vanilla wafers then layer of bananas. Repeat until dish is almost full ending with layer of mix. Add meringue and bake at 425° until meringue is brown.
Combine one at a time and chill. Drop by spoonfuls on baking sheet and into 350° oven for 12 to 15 minutes.
Take cream cheese and sugar and mix with electric mixer until creamy. Add sour cream and vanilla. Blend in Cool Whip and mix well. Let chill for at least 4 hours.
Cream sugar and butter; add rest of ingredients. Mix well. Pour into a greased 9 x 13-inch pan. Cook at 350° for 45 minutes.
Mix cold water and salt. Pour over sliced cucumbers; let stand 48 hours; drain and rinse. Mix hot water and alum. Pour over cucumbers and let stand 24 hours; drain and rinse. Pack in sterile jars. Tie spices and celery seed in bag; mix with vinegar and sugar; let simmer 30 minutes. Pour over cucumbers and seal jars.
In saucepan combine whole tomatoes, tomato sauce, crumble bay leaves. Let simmer 15 minutes. Brown beef; add onion, bell pepper and garlic. Place cooked spaghetti on plate, top with ground beef, place sauce on top. Serve with garlic or French bread, salad and fried chicken.
Beat egg whites at high speed of electric mixer until stiff. Add salt. Gradually add sugar; fold in vanilla. Stir in graham cracker crumbs, coconut and pecans. Pour into a well buttered pie pan. Bake at 350° for 20 minutes. Serve with whipped cream or sliced bananas and whipped cream.
Cook pudding, milk and cornstarch; cool. Cream remaining ingredients. Add to first mixture and beat with electric mixer until right to spread.
In a one gallon jar, slice cucumbers, onion and bell pepper. Add salt and let stand 1 hour. Pour off liquid, but do not rinse. Mix vinegar, sugar and celery seed to dissolve (do not heat). Pour over cucumbers. Pack tight, cover and refrigerate for 5 days.
Boil peppers until not quite done. Drain. Stuff with hamburger, rice and seasoning mixed together. Cook in oven 1 hour and 35 minutes.
Place one candy on top of each cookie. Heat on High 30 seconds and they are ready for snacking.
Mix pudding according to the directions on package. Add sour cream and Cool Whip. Mix on low speed until well blended. Layer wafers, bananas and pudding in bowl.
Preheat oven to 350°. Cream shortening and sugar. Add corn syrup and eggs. Sift flour (reserve a little to coat pecans and mincemeat) with spices and add alternately with buttermilk. Stir in nuts and mincemeat. Bake in a 10-inch tube pan 1 hour or until cake tests done. Cool 10 minutes in the pan before turning out. Freeze if desired. Thaw before serving.
Preheat lard to 200° or until it starts to smoke (I use cooking oil). Mix all ingredients, except water, in medium size bowl. Add water and knead until dough forms a ball. Continue to add a little water, if necessary, to make a nice smooth texture, not sticky. (Let dough set at least 5 minutes.) Puff off a piece of dough a little larger than a walnut. Pat in hands to make it thin and flat. Place slowly into preheated oil. Turn when a bubble forms in the center or when the edges start to turn golden brown. Brown the other side, remove to a paper towel. You may eat the bread in the traditional Navajo way, by sprinkling with a little salt or spread with margarine and add cinnamon, sugar, honey, jam or powdered sugar; enjoy!
Combine all ingredients and store in an airtight container. Use within 6 months. Makes approximately 6 cups. Add 3 to 4 tablespoons of mix to 1 cup of boiling water.
Saute onion and rice in margarine until brown. Put in 2 1/2-quart casserole dish with other ingredients. Combine well. Cover and cook one hour at 350°. Makes 6 to 8 servings.
Cream shortening; gradually add sugar, beating well at medium speed. Add eggs, one at a time. Stir in pumpkin and water. Mix well. Combine flour, baking soda, salt, baking powder, cinnamon and cloves; mix well. Add creamed mixture. Fold in pecans. Cook at 350° for 1 hour or until done. Yields 2 loaves.
Mix the first 4 ingredients and cook 15 minutes at 350°. Let cool. Mix cream cheese, Cool Whip and powdered sugar and add to first layer. Mix pudding and milk and add to first and second layers. Then top with Cool Whip. Sprinkle with graham cracker crumbs. Refrigerate.
Cut thins slices off tops of buns. Hollow out bread in the center, leaving 1/4-inch thick shells; set aside tops and discard hollowed-out bread (or save for another use). Place buns on a baking sheet; line the inside of each with Swiss cheese. In a skillet, saute peppers and onions in oil for 3 minutes. Add ham; cook for 3 minutes. Add pineapple. Remove from the heat; drain. Spoon into buns. Bake at 450°F. for 5 minutes. Sprinkle with mozzarella cheese; return to the oven until cheese melts, about 1 minute. Replace tops of buns. Serve immediately.
Cream together sugars, margarine, cinnamon and salt. Reserve 1 cup of this to be used as topping. To remaining creamed mixture, add egg, milk, flour, baking soda and vanilla. Mix well. Add nuts or raisins, as desired. Pour batter into a greased and floured 9 x 13-inch pan. Sprinkle reserved 1 cup creamed mixture on top of batter. Bake at 350° for 35 to 45 minutes.
Wash mushrooms and remove stems. Drain cups upside down on paper towels. Brown sausage and onion, drain fat. Mix remaining ingredients, add to meat, onion mixture. Stuff caps, broil 3 to 5 minutes about 6 inches from heating unit.
Mix together the cream cheese and Cheddar cheese. Add all other ingredients. May make one large ball or small individual balls. Roll in chopped pecans.
Mix cocoa and water and then add soda and let stand. Mix following ingredients and then add cocoa mixture. Bake at 350° for 40 to 45 minutes.
Lightly butter large cookie sheet and spread the peanuts 1/4 to 1-inch apart.
Cream the butter and sugar in a small bowl. Blend honey or syrup and vanilla. Add eggs, one at a time, beating well after each addition. Combine flour, cocoa and salt. Gradually add to the creamed mixture. Stir in nuts. Pour into greased 9-inch square pan. Bake at 350° for 25 to 30 minutes until brownies pull away from sides of pan.
Brown hamburger and onion in skillet; drain. Stir in salt and pepper; set aside. Arrange half the green chilies in a greased 6 x 10-inch baking dish. Sprinkle with cheese. Top with meat, then remaining chilies. Combine flour and 1/4 cup milk. Blend until smooth. Add eggs, 1 1/4 cups milk and hot sauce; mix well. Pour over meat and chilies. Bake 45 to 50 minutes at 350°. Let stand 5 minutes before cutting to serve.
Put pork chops in baking dish. Mix ingredients and pour over chops. Bake at 350° for 2 hours.
Place first 8 ingredients in bowl of electric mixer. Beat hard for 2 minutes. Stir in oats, nuts, dates and fruit. Spread in well-greased 13 x 9-inch pan. Bake at 350° for 30 to 35 minutes. Frost and decorate if desired.
Combine all ingredients; beat for 4 minutes. Grease and flour 2 loaf pans; fill 2/3 full. Bake at 350° for 40 minutes.
About 45 minutes before serving: Preheat oven to 300°. In a 10 inch skillet over high heat, cook first 5 ingredients until meat is browned, about 10 minutes. Remove skillet from heat. Spoon mixture into a 2 qt. casserole dish. Add uncooked macaroni, tomatoes with their liquid and remaining ingredients to casserole, stirring to break up tomatoes. Cover casserole, bake 35 minutes or until mixture is hot and macaroni is tender; stirring occasionally.
Let bread dough thaw and rise according to package directions. On floured surface, roll out bread dough (1 loaf at a time); spread meat over loaf and top with grated cheese. Roll loaf up and pinch seams together. Bake in 375° oven until golden brown. Best served hot.
Cut 4 thin slices from lemon. Set slices aside. Squeeze 2 teaspoons juice from remaining lemon. Set aside.
Combine all dry ingredients in a large bowl. Stir well. Make a well in center of mixture. Combine corn, milk and egg in a bowl. Stir well. Add to dry ingredients, stirring just enough to moisten.
Put 1 can limeade, 1 can rum and ice in a blender. Blend on high speed for 1 1/2 minutes. Pour into a punch bowl. Repeat 4 times. Designate a driver before serving.
Beat sweet potatoes with electric mixer until fluffy. Add butter, orange juice and rind, eggs and sugar. Beat well. Spoon potato mixture into 3-quart casserole. Cover with topping. Bake at 350° for 30 minutes.
Put one package of crescent rolls in the bottom of a greased baking dish. Mix cheese, sugar, milk and eggs together and spread on top of rolls. then put pie filling on top of cheese mixture. Put last package of crescent rolls on top of pie filling. Bake at 350° for 30 minutes.
Mix well and pour into greased and floured tube or Bundt cake pan. Bake 1 hour at 325°. Let cool 15 minutes; remove from pan.
In a 3-quart saucepan, cook bacon until crisp; remove to paper towels to drain. Saute onion in the drippings until tender. Add the potatoes and soup and stir until smooth. Gradually stir in milk. Cook over medium heat, stirring constantly. Stir in bacon, salt if desired, and pepper. Cook until heated through. Garnish with parsley. Yield: 3 to 4 servings.
Mix all dry ingredients, then add oil, milk and eggs. Bake at 350° for 45 minutes in loaf pan.
Combine buttermilk with sugar, salt, soda, shortening, eggs, softened yeast and half the flour in bowl. Beat 2 minutes real hard until smooth. Stir in remaining flour to a soft dough. Add more flour if needed until elastic. Divide in three. Roll out into oblong pieces. Spread with filling. Put milk around edges. Put on cookie sheet. Let rise until double. Beat eggs and milk and spread on top. Sprinkle with sugar. Bake at 400° for 30 minutes.
Combine flour, caraway seed, salt, baking powder, baking soda, cinnamon, allspice, cloves, nutmeg, carrot and raisins. Stir together butter and sugar. Add egg; combine well. Stir buttermilk and rind. Add to flour mixture and stir until just combined. Divide batter between 2 buttered loaf pans. Bake in a preheated 350° oven for 50 minutes to 1 hour, or until a skewer comes out clean. Let loaves cool for 10 minutes before removing from pans. Freezes well.
Preheat oven to 375°. In a small bowl, combine flour, baking soda, salt and cinnamon; set aside. In a large bowl, combine butter, sugar, brown sugar, eggs and vanilla. Beat until creamy. Gradually add flour mixture. Stir in oats and butterscotch morsels. Drop by level spoonfuls onto ungreased cookie sheet. Bake 7 to 8 minutes (9 to 10 minutes for crispy cookies). Yields 4 dozen.
Melt oleo, add onions, cottage cheese, corn bread mix, spinach and salt. Add eggs last. Bake at 400° for 30 minutes. Bake in dish or pan. Put under broiler for a few minutes to brown top.
Add the first 5 ingredients in order listed, beating well after adding each item. Stir in chips and walnuts. Pour into unbaked pie shell and bake for 1 hour at 325°. May be served warm with ice cream.
Pare apples; cut into bowl. Add sugar and lemon juice to coat. Spoon into 9-inch pan. Combine flour and brown sugar; cut in butter. Sprinkle over apples; pat down firmly. Sprinkle cinnamon on top. Bake at 350° for 45 minutes.
Combine all ingredients, except bread crumbs, in 1-quart casserole. Sprinkle bread crumbs on top. Bake for 1 hour at 350°. Yields 4 servings.
Combine pumpkin, milk, pie filling mix and pumpkin pie spice in small mixer bowl; beat at lowest speed of electric mixer until well blended, about 1 minute. Fold in 2 1/2 cups of the whipped topping. Spoon into crust. Freeze until firm, about 4 hours. Top with remaining whipped cream.
Place ribs in 6-quart Dutch oven. Add water to cover. Cook 45 minutes or until tender. Drain and set aside. Combine sugar, cornstarch, salt, ginger and pepper in 2-quart saucepan. Stir in lemon juice, soy sauce and 1/4 cup water. Cook until mixture begins to thicken, about 3 minutes. Brush sauce on each side of ribs and broil in oven until golden brown or can brown on grill.
Cream sugar, eggs, vanilla and margarine. Add flour and salt, then soda/water. Mix chocolate chips in. Add chopped nuts, if desired. Bake 20 minutes at 375° on greased pizza pan.
Cook squash and onion in water until tender; drain. Add egg. Mix salt, sugar, cheese and part of butter; cook until melted. Pour into baking dish; pour cracker crumbs over top and dot with butter. Bake until butter is melted and browned.
Brown sausage in large nonstick skillet on medium heat; drain. Add potatoes and tomatoes; cook 5 minutes or until potatoes are browned, stirring occasionally. Top with Velveeta. Beat eggs and water with wire whisk; pour evenly over ingredients in skillet; cover. Reduce heat to low. Cook 10 to 12 minutes or until egg mixture is set in center and Velveeta is melted. Let stand, uncovered, 5 minutes before cutting into wedges to serve. Makes 6 servings.
Salt and pepper the meat. Brown in a skillet. Soak rice 30 minutes or longer. Drain. Put in oblong pan, 2-inches deep. Put a little salt on the rice. Lay brown meat on top of rice. Cover with can of onion soup with a can of water. Pour over rice and meat. Put a little water in skillet over all. Cover and bake at 350° for 60 minutes.
Bring sugar & syrup to full boil. Take off stove and add peanut butter, pour over rice krispies and stir well. Put in buttered 9 x 13 pan. Variation: Melt 1 1/2 c. chocolate chips in microwave and spread on top.
Mix all ingredients in large bowl until firm. Roll into 2-inch balls; place on cookie sheet. Bake for 30 to 45 minutes at 400°. Serve with your favorite homemade sauce or it's great for meatball sandwiches.
Wash chicken breasts and pat dry. Coat with butter and place in a greased casserole. Dice garlic cloves and arrange around chicken. Chop shallots and layer over chicken. Pour chicken broth over and sprinkle with white pepper. Cover and bake at 350° for 1 hour and 15 minutes.
Cream first three ingredients until light and fluffy. Stir in milk. Sift dry ingredients and stir in mix. Add raisins and oats. Bake at 400° for 12 minutes.
Peel skin from sausage. Start preparing rice. Slice sausage into 1/4-inch slices. Place in 9 x 13 Pyrex dish and microwave for 5 minutes. Turn after 2 1/2 minutes. Heat beans while fixing rice. When rice is ready, mix all ingredients except cheese and pour in dish. Place dish in oven and broil for 5 minutes. Remove and top with cheese. Return to oven, browning cheese to taste. Remove and serve.
Mince garlic and onion. Heat oil in a large saucepan and add onions and garlic. Saute the mixture about 10 minutes. Chop meat to medium coarseness. Add it to the pan and brown it for 10 minutes. Pour the juice from the tomatoes into the pan. Coarsely chop the tomatoes. Add them to the pan with all the remaining ingredients. Simmer the chili, uncovered, for 1 hour. Correct the seasoning and water if the chili becomes too thick.
Beat 2 eggs thoroughly. Add sugar and pineapple juice. Heat until it starts boiling. Remove from fire and add lemon jello. Set aside to cool. Whip 1 can milk which has been chilled. Fold into cooled jello mixture. Pour into baked pie shells. Makes 2 pies.
Combine rice, milk and honey. Add eggs; mix well. Stir in raisins. Pour into greased baking dish. Sprinkle with cinnamon. Bake at 350° about an hour. Serve with whipped cream.
Combine all ingredients except meat in small bowl. Mix well. Pour over meat and marinate 4-24 hours in refrigerator. Grill meat according to liking, approximately 10 minutes for each inch of thickness.
Melt together the butter, caramels, vanilla and Eagle Brand milk. Cut the marshmallows in half. Dip the marshmallows in the caramel mixture and then roll in Rice Krispies. Put on wire rack or waxed paper.
Pour into well-greased 1 1/2-quart casserole dish. Top with bread crumbs. Bake at 400° for 10 to 15 minutes. Serves 6.
Combine the tomato, onion and garlic in a blender. Puree until smooth. In a medium saucepan, with lid, heat the oil over medium-high heat. Add the rice and fry, stirring frequently, until opaque and golden. Pour in the tomato puree, salt, cumin, white pepper and cinnamon and continue cooking, stirring frequently, until most of the liquid is absorbed. Pour in the chicken broth. Bring to a boil, reduce to a simmer and cover. Cook 25 minutes or until the liquid is absorbed. Let sit with the cover on 10 minutes longer. Fluff and serve.
Beat egg yolks until smooth. Add milk and mix well until blended. Add lemon juice and again stir until mixture is smooth and starts to thicken. Pour into pie shell. Beat egg whites until stiff, adding sugar to taste and beating until whites stand in peaks. Spread over pie. Cook in oven for 5 to 10 minutes at 250°, or until the egg whites have browned. Let cook, chill and serve.
Slice onions thin. Soak in sugar, vinegar and water for 2 to 4 hours. Drain well. Toss with mayonnaise and celery salt. Serve with saltines. Refrigerate leftovers.
Fry chopped up bacon, onion, mushroom stems, green pepper and seasonings until tender. Remove from heat and cool. Add softened cream cheese. Fill clean mushroom caps with filling. Then dip tops into bread crumbs. Place in a buttered pan; add 1/4 cup water. Bake at 375° for 15 to 25 minutes.
Fix the Dream Whip as directions say. Add powdered sugar and cream cheese. Mix well and pour into graham cracker crust. Let set 2 hours in refrigerator.
Drain liquid from beets into saucepan and add vinegar, sugar, and spices. Heat to a boil and add beet slices. Reheat to boiling and remove to quart jar for cooling.
In fondue pot or medium saucepan, combine chocolate chips and evaporated milk. Cook over low heat until chocolate is melted, stirring occasionally. Stir in vanilla. Serve with angel food cake, fresh fruit or pretzels.
Make white sauce, using the oleo, flour and milk. Add the cheese and stir until melted. In a casserole dish place the green beans, corn, carrots and pimentos. Pour cheese sauce over vegetables. Stir lightly. Cover with buttered bread crumbs, if desired. Bake at 350° until browned, hot and bubbly (about 45 minutes). Serves 12.
Mix all together. Press into a 9 x 13-inch pan. Bake at 350° for 10 minutes. Cool.