HumbleIntelligence/food-ner-1-Million huggingface dataset:
Butter the bottom of a 13 x 9 1/2-inch pan. Cut rhubarb to cover bottom of pan. Spread sugar over rhubarb. Spread jello over rhubarb. Mix cake mix according to directions. Put over rhubarb mix and bake for 25 to 30 minutes. Cool and serve as upside down cake.
Make this casserole the night before you serve it and place in refrigerator. Put in 13 x 9-inch greased casserole pan with cheese on top. In the morning, place in oven and bake 30 minutes at 350°. This recipe will serve 5 people.
Put gelatin and marshmallows into a mixing bowl. Add boiling water and stir until marshmallows are partially melted. Add pineapple, then mix and place in refrigerator until slightly jelled. Remove from refrigerator and add nuts (if desired), cottage cheese and cherries. Mix together well and fold in whipping cream that has been beaten stiff. Return to refrigerator to jell. Serve on lettuce leaves or serve alone.
Mix dry ingredients. Beat in eggs one at a time. Stir in pumpkin. Then mix in milk. Pour into pie shell and bake in 400° oven for approximately 50 minutes.
Mix with popcorn quickly before it hardens and spread on cookie sheets. Bake at 225° for 1 hour.
Mix all ingredients together for 3 minutes. Bake in a floured and greased tube pan for 55 minutes at 350°. Different but delicious.
Take along a small bottle of vinegar and an aluminum pie plate. Set about 20 feet away from the picnic table. This will keep away those pesky, little, black, hard-shelled bugs.
Place squash in a saucepan with a small amount of water; cook until tender. Drain and mash. Add other ingredients to squash. Butter a casserole dish and spoon in mixture. Bake at 350° for 30 minutes. When done it has consistency of pudding. Serves 6.
Mix pudding according to directions on package. Stir in sour cream and Cool Whip. Layer in a large bowl or long flat Pyrex dish, starting with vanilla wafers, then bananas, then pudding. This make a large amount. You will have two layers of each. I sprinkle some lemon juice on banana slices to keep from turning dark. I chill before serving. I sometimes use 1 package of vanilla and 1 package of banana pudding mix.
Place all ingredients, except cheese and bacon, in a large bowl. Beat with an electric mixer on medium-high speed until potatoes are fairly smooth and creamy. Spoon mixture into a lightly greased 13x9-inch baking dish. Sprinkle with cheese and bacon. If you prefer extra crispy bacon, reserve bacon and sprinkle at the end of cooking. Cover and bake in a 350° oven 30 minutes or until heated through.
Saute onion in butter. Add bread cubes and sugar; cook slowly. Stir in tomatoes and seasoning. Place mixture in buttered shallow pan. Bake 45 minutes in 350° oven.
Mix all together. Put on greased biscuit pan and bake at 350° until brown. Drop by tablespoon onto pan.
Mix 1/4 cup soup, beef, bread crumbs, onion and egg thoroughly. Shape firmly into 6 patties (1/2-inch thick). In medium skillet over medium-high heat, heat oil. Cook patties until browned. Set patties aside; pour off fat. Add remaining soup and water. Heat to boil. Return patties to pan. Reduce heat to low. Cover; cook for 20 minutes, or until patties are no longer pink (160°). Serves 6.
Sauce: Melt chocolate squares with condensed milk and cook until very thick. Add hot water, salt and sugar and cook until mixture is very smooth and of desired thickness. Remove from heat and add vanilla.
Mix first 5 ingredients in 2-quart saucepan. Cook and stir over low heat until sugar dissolves. Add pecan halves. Cook to boil and boil for 3 to 5 minutes or until reasonably soft. Remove from heat.
Preheat oven to a broil. In a large skillet, combine margarine, lemon juice, salt and spices. Cook over low heat until margarine has melted.
Melt chocolate in oil. Mix with brown sugar, eggs, flour, salt and soda. Spread in greased jelly roll pan. Bake at 350° for 15 minutes and cool.
Combine all ingredients thoroughly. Turn into well-greased 1 1/2 qt. casserole. Bake 15 to 20 minutes at 350° until carrots are glazed. Makes 12 servings.
Tear tortilla shells in pieces. In 9 x 13-inch casserole dish, layer the tortillas, chicken, soups and cheese. Repeat until all are used. Top with cheese. Bake at 350° for 30 minutes.
Preheat oven to 300°. In a large saucepan, cover almonds and pecans with water. Bring to a boil; reduce heat to medium-low and simmer 1 minute. Drain well.
Mix flour, butter and confectioners sugar; press in a 13 x 9-inch greased pan. Bake at 350° for 12 to 15 minutes. Mix brown sugar and eggs until fluffy. Add dry ingredients; stir in remaining ingredients. Bake for 20 to 25 minutes at 350°. Frost when cool.
Cream the sugar and oleo. Add flour, nuts and vanilla. Dough will be stiff. Divide dough into half. Make each half into a long roll or square roll. Wrap in wax paper and put in icebox for several hours. Slice and bake on ungreased baking sheet at 300° only until lightly brown. Watch carefully. Sprinkle, while hot, with powdered sugar. Store in tight fitting tin. (Takes about 12 minutes.)
Combine cake mix and butter with two of the eggs. Beat one minute. Spread mixture in greased 9 x 13-inch pan. Beat cream cheese until fluffy. Add other two eggs and vanilla. Beat thoroughly. Add all but 1/4 cup powdered sugar. Pour over cake mix in the pan and sprinkle with nuts. Bake at 350° for 35 to 40 minutes. When done, cool 30 minutes and sprinkle with remaining powdered sugar.
Preheat oven to 350°. Wash chicken. Melt 1/2 stick margarine in 13 x 9-inch baking dish (amount depends on quantity of chicken). Finely crush saltines. Roll chicken in melted margarine, then roll in saltines. Melt a little more margarine in dish. Place chicken in dish and bake approximately 20 minutes. Turn chicken and bake another 20 minutes.
Stir together, except noodles. Drop by teaspoon onto wax paper. Stick noodles in sides for legs. Add small colored candies for eyes. Refrigerate until firm.
Boil for 7 minutes until side leaves kettle. Spread in ungreased pan or cookie sheet. Bake 30 minutes at 325°. Beat cream cheese, milk and pudding together. Put on top of crust. Put in fridge. Chill and cover with Dream Whip.
Cream butter. Gradually add sugar and cream thoroughly until fluffy. Blend in melted chocolate and vanilla. Add 4 eggs, 2 at a time, beating 5 minutes after each addition, on medium speed. Pour into baked pie shell. Chill 1 to 2 hours before serving. Top with whipped cream and nuts, if desired.
Mix together the cottage cheese and Cool Whip. Sprinkle the cherry Jell-O on top. Add the crushed pineapple and the chopped nuts. Mix together and chill.
Beat pudding and milk until thick. Fold in Cool Whip. Line a 9 x 13-inch pan with whole crackers. Pour 1/2 of pudding mix over crackers. Cover with another layer of crackers. Add remaining pudding mix and cover with another layer of crackers.
Toast the bread. Spread honey and peanut butter on slices and fold them together. Cook in a microwave on full power for 30 seconds.
Mix 1 1/2 cups flour, sugar, salt and yeast. Add margarine. Add warm water. Beat 2 minutes at medium speed. Add egg and 1/3 cup flour. Beat again 2 minutes at high speed. Add rest of flour to make a soft dough. Place in a greased bowl, turning to grease each side. Cover tightly . Refrigerate 2 hours or up to 2 days. Punch down and form rolls. Let rise 1 1/2 hours. Bake at 375° for 15 to 30 minutes depending on size of rolls.
Crumble bacon and put in pie crust. Mix remaining ingredients well and pour in crust. Dot with butter. Bake at 350° for 40 minutes.
Cook eggs and sugar in double boiler for 10 minutes. Cool and add other ingredients. Bake at 350° for 20 minutes. Cut into squares and top with whipped cream.
Marinate meat in vinegar, bay leaves and sliced onion for 3 days, using enough vinegar to cover. Pat dry; coat with flour and sear (in Dutch oven) in shortening. Add vinegar and onion marinade after removing rye bread and bay leaves. Lower heat; cover. Let cook about 2 hours or until meat is tender. Thicken gravy if desired. Serve with mashed potatoes.
Put all ingredients together in bowl to mix. Either pour in mold or into favorite glass serving dish.
Place chicken in large casserole dish. Cover chicken with soup. Cover dish and bake at 350° until chicken is done. Serve over cooked white rice.
Bring soup to a low boil. Add cream cheese and gelatin. Stir until smooth over heat. Cool. Add mayonnaise, vegetables and shrimp. Pour into mold and chill until firm. Serve with crackers for an appetizer.
Brown sausage and drain. Mix eggs, milk and seasonings. Stir in bread, meat and cheese. Pour into greased 13 x 9 x 2-inch pan. Refrigerate, covered, overnight. Bake, uncovered, at 350° for 1 hour.
Dissolve gelatin in boiling water, making sure it is completely dissolved. Stir in pineapple with juice, pie filling and nuts. Mix well. Pour into dish and refrigerate until firm.
Scrub potatoes. Drain on paper towels. Cut into 4 lengthwise quarters.
Peel hard-boiled eggs and chop up; set aside. Melt butter. Add flour and stir together well. Add milk slowly over medium heat, stirring constantly until mixture thickens (approximately 5 to 10 minutes). Remove from heat. Add chopped eggs, garlic, salt and pepper. Serve hot over toast for an excellent breakfast!
In warm mixing bowl dissolve yeast in warm water. In small saucepan heat cottage cheese to lukewarm. Add to dissolved yeast. Add egg, sugar, onion, butter and dill seed. Mix well. Sift together flour, soda and salt and add to other ingredients; stir until blended. Dough will be quite soft. Let dough rise for 1 hour.
Slice potatoes crosswise into paper-thin rounds; brush with safflower oil. Bake on a Teflon baking sheet at 425° for 20 minutes. Turn; bake 15 to 20 minutes or until brown and crisp.
Combine cream cheese, sugar and vanilla in small mixing bowl until blended. Add cocoa, alternately with milk, beating smooth. Gradually add and fold in whipped topping, blending well. Spoon into pie crust; chill until firm or freeze. Thaw at least 15 minutes before serving if frozen. Yields 6 to 8 servings.
Open biscuits; quarter each. Place in brown bag. Mix cinnamon with 1 cup sugar; pour over biscuits and shake well to coat each piece. Place pieces on a Bundt pan. Melt butter and mix with brown sugar and pour over biscuits. Bake at 350° for 30 minutes. Cool 10 minutes; turn onto plate. Can pluck pieces from cake.
In a large skillet saute garlic in hot oil over medium heat about 30 seconds. Add black and red pepper. Cook and stir for 30 seconds or more. Drain clams, save juice; set clams aside. Add reserved clam juice and undrained tomatoes to skillet. Stir in parsley, basil and anchovy paste. Bring to boiling, reduce heat. Simmer uncovered, for 30 to 35 minutes or to desired consistency. Stir in clams, heat through. Cook pasta according to package directions; drain well. Serve sauce over cooked pasta.
Saute zucchini and onion in oleo until zucchini is tender. Stir in remaining ingredients and heat through.
Fill large soup pot with about 3 quarts water. Add paste, bouillon, spinach and spices. Simmer at least one hour. Add the lortellini one half hour before serving. Sprinkle with Parmesan cheese. This is hearty enough for a meal. Serve warm with Italian bread.
Saute the onion, celery, pimentos and green pepper in 1 stick margarine. Mix the soups in the veggies. Add the chopped chicken and simmer for 30 minutes. Serve over spaghetti.
Mix dry ingredients, then add margarine, shortening, sugar and eggs. Chill dough. Roll in walnut size balls. Roll in mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Place 2 inches apart on cookie sheet. Bake at 375° for 8 to 10 minutes.
In large bowl, stir together first 5 ingredients until smooth. Add remaining ingredients; toss to coat well. Cover and chill.
Mix ingredients well. Roll on lightly floured board. Cut and decorate with nuts or raisins, etc. Bake at 350° for 10 minutes or until golden.
Press crescent roll dough into a 17 x 11 1/2 x1 inch pan. Bake until golden brown and cool. In a separate bowl, mix cream cheese, mayonnaise and Ranch dressing until creamy. Spread over cooled crescent rolls and sprinkle with chopped vegetables. Pat into creamed cheese and cut into squares. Prepare ahead and refrigerate.
Brown sausage and onion over medium heat; drain. Add cubed Velveeta and melt. Add entire can Ro-tel. Reduce heat to low. Must keep warm while serving.
Boil sugar and water until if forms a soft ball in cold water. Pour hot mixture over stiffly beaten egg white, beating constantly. Add nuts and vanilla, beating until stiff. When nearly set, drop by spoonfuls on wax paper. Will harden when cool.
Brown hamburger meat or cook stew beef in small amount of water until tender. Add tomatoes, beans and corn and cook until beans are about done. Then add okra and cook until tender. Makes extra to freeze.
Dissolve yeast in water; stir in sugar. Beat in remaining ingredients, blending well. Fill greased muffin tins about 1/2 full of batter and bake in a preheated 400° oven for 10 minutes.
In a large bowl, combine steak sauce, water, brown sugar, mustard and lemon juice. Blend well. Add beef cubes and toss coat. Marinate for at least 1 hour (but no longer than 24 hours) in refrigerator. Bring 1-quart of water to a boil. Boil onions for 10 minutes.
Melt first four ingredients in saucepan. Pour mixture over remaining ingredients. Pour into oblong pan. Bake at 350° for 25 to 30 minutes (do not overbake).
Combine first 8 ingredients. Last, add boiling water with soda. Bake at 350° until springs back when touched in center.
Combine all except chops. Marinate chops in mixture in refrigerator, 1 to 2 hours. Remove; keep marinade. Place chops on broiler rack. Broil 5 to 6 inches from heat for 12 to 15 minutes. Brush with marinade. Turn once. You'll know they're perfectly cooked when a meat thermometer inserted registers 160°.
Cook onion in 2 tablespoons butter until tender, but not brown. Add flour, salt, pepper, lemon peel and parsley. Cook and stir until mixture bubbles. Blend in sour cream. Add beans. Heat through, stirring.
Brown buns in either oven or toaster oven. Butter, sprinkle with a mixture of cinnamon sugar.
Dip slices of bread into a bowl of water. Soak and squeeze out water. Do not squeeze out too dry. Lightly separate bread and place in bowl.
Dissolve Jell-O in hot water; add cold water. Mix cream cheese and sugar until smooth. Stir in Jell-O. Fold in Cool Whip and peaches. Pour into mold or Pyrex dish and refrigerate until firm, light and delicious.
Mix oil and sugar; beat well. Add eggs and continue beating. Sift flour, cinnamon, baking powder and baking soda. Add walnuts to the sifted flour mixture. Add nuts and dry ingredients to the oil mixture, then fold in grated carrots. Pour cake mix into a greased and floured 9 x 13-inch pan. Bake 1 hour in a 350° oven. Refrigerate cake after frosting.
Drain off most of the juice. Add pudding (dry). Mix well in fruit. When ready to serve, add some bananas. Chill before serving.
In a skillet, cook beef and onion over medium heat until the meat is no longer pink. Drain. Add the cheese, salsa, chilies, garlic powder, hot pepper sauce, salt and cumin. Mix well. Unroll crescent roll dough and separate into 12 rectangles. Place on ungreased baking sheets. Press perforations to seal. Place 1/2 cup meat mixture in the center of each rectangle. Bring 4 corners to the center and twist. Pinch to seal. Bake at 350° for 25 to 30 minutes or until golden brown. Yield: 12 servings.
Mix together the hamburger, onion and stuffing mix. Roll into balls and fry. Combine barbecue sauce, water, brown sugar and sweet pickle relish. Place meatballs in crock-pot and pour mixture over meatballs. Simmer in crock-pot.
Cook linguine according to package directions, omitting salt. Drain well; place in a large bowl. Set aside and keep warm. Saute garlic in olive oil until lightly browned. Pour over hot pasta. Add Parmesan cheese and remaining ingredients, tossing until pasta is coated and butter is melted. Yield: 6 servings.
Mix pudding and milk according to directions. Add sour cream and chill. Cut slices of angel food cake and make a layer in the bottom of the trifle dish (layer about 1 1/2 inches deep). Sprinkle with 1/4 cup sherry or brandy. Add 1 can pie filling and spread evenly. Add 1/2 of pudding mixture. Spread evenly. Repeat layers and chill at least 24 hours for flavors to mix. Just before serving, top with Cool Whip or real whipped cream. Sprinkle with chopped nuts.
Mix sugar, butter and milk in saucepan. Bring to boil for 3 minutes. Add flavoring. Turn burner off and quickly add other ingredients. Spoon onto wax paper and let set until cookies harden. Makes 24 to 30 cookies, depending on spoon-size chosen.
Tear bread into pieces. Soak in water 5 to 10 minutes. Pour into a colander; drain. Squeeze most of water out. Place bread in large bowl, add eggs, milks, sugar and vanilla; beat well. Melt butter in 9 x 13-inch pan. Add to mixture, then combine well and add back to pan. Cut guava paste into crosswise strips. Lay atop mixture in rows, almost touching. Push guava paste below liquid level, then bake in preheated 350° oven 1 hour. Check center for doneness. It will fall, that's okay. Serve warm or cold.
Coat chicken in flour and fry until golden brown. Mix together Tabasco sauce, Italian dressing and margarine in saucepan over medium heat. Dip wings in sauce to coat. Place on cookie sheet and broil for 10 minutes.
After scalding milk and sugar, add 1 tablespoon butter or margarine. Beat eggs and add to mixture. Pour mixture into deep pie crust. Bake at 350° for 30 to 45 minutes or until done.
Mix all ingredients together. Baste on chicken or pork chops while grilling. Keep unused sauce in refrigerator.
Sprinkle salt in salad bowl. Rub garlic into salt using the back of a wooden spoon. Add honey, oil and lemon juice. Beat with a wire whisk; refrigerate. Chill. Add spinach, oranges and walnuts to dressing. Toss gently. Makes 4 to 6 servings.
Drain cherry juice into saucepan. Add sugar, cornstarch, butter, salt, almond extract and coloring. Cook, stirring constantly, until thick and clear. Remove from heat. Stir in cherries. Pour into unbaked bottom crust and top with lattice top crust. Bake 10 minutes in a preheated 425° oven, then at 375°, bake for 25 to 35 minutes until golden brown.
Heat 7-Up or Sprite just to boiling and dissolve jello in it. Cool slightly. Add sour cream using a wire whisk until smooth. Add pineapple with juice. Pour into a mold or rectangular dish and refrigerate until firm.
Combine all ingredients except margarine and cornflakes in a casserole dish. Bake for 30 minutes at 350°. Sprinkle cornflakes on top of casserole and pour melted margarine over top. Place in oven again and bake an additional 15 minutes.
Mix cheese, sugar and cool whip, add pineapple. Place in pie shells and chill.
Melt butter and chocolate in sauce pan over low heat. Do not overheat. In a mixing bowl blend flour, salt, sugar, slightly beaten eggs and vanilla. Add melted butter and chocolate. Blend together. Pour into greased pie pan. Bake at 350° until firm to the touch. Watch carefully and do not over cook. Cut into pie wedges and serve with a scoop of ice cream.
Mix all ingredients together, except save half the cheese. Put the rest of the cheese on top. Bake at 350° about an hour.
Pound each half breast between plastic wrap until it is thin enough to roll. Use ready to eat ham. Trim off fat. On each half chicken breast, place a slice of ham and a slice of cheese. Sprinkle with salt, pepper and parsley. Roll up and rotate first in mayonnaise, then in crumbs. Should be lightly coated.
Beat eggs and add other ingredients. Bake at 350° for 1 hour. Makes 2 casseroles (1 1/2-quart size).
Mix 2 bouillon cubes in hot water and set aside until mixed well. Saute green pepper, onion and celery in butter after chopping up. In a medium casserole dish, mix all ingredients and stir well. Salt to taste. Bake covered at 325° for 1 hour.
Mix first four ingredients together, then mix together the remaining ingredients. Pour over the tomatoes, onions, chilies and black olives. Refrigerate and serve with Doritos. Yields 10 to 12 servings.
Wrap 1/2 slice bacon around 10-12 beans. Secure with toothpick. Mix remaining ingredients; pour over bundles. Bake covered at 375 degrees for 30 minutes. Bake an additional 15 minutes uncovered.
Mix ingredients in the order given. Put in a greased 8 x 8-inch pan. Bake at 350° for 25 to 30 minutes. Cool; cut into squares. Shake 2 or 3 squares in confectioners sugar in a bag until all squares are completely coated.
Sift flour, soda, salt and cinnamon; set aside. Cream butter and shortening; gradually add sugars. Add eggs, water and extract; beat well. Blend in dry ingredients and oats. Drop dough by the teaspoon onto a sprayed cookie sheet. Place 1/2 teaspoon jam on each cookie, pressing gently into dough. Top with another level teaspoon of dough. Bake at 400° for 10 to 12 minutes. Makes 4 1/2 dozen.
Pour juice into microwavable cup or bowl. Season with lemon pepper, salt and Creole seasoning to taste. Heat about 2 minutes. Serves 1.
Beat eggs, oil and sugar together until fluffy. Mix in the zucchini, nuts and vanilla. Sift the flour, soda, salt, baking powder and cinnamon together and stir into egg mixture. Bake in two greased and floured 9 x 5 x 3-inch pans for 1 hour at 325°.
Cut steak in small strips. Sprinkle with tenderizer and let stand 10 minutes. Place in foil. Sprinkle with salt, garlic salt and pepper. Sprinkle dry gravy mix over steak. Add onion and green pepper. Dot with butter. Wrap with foil. Bake for 20 minutes in hot oven at 425°. Turn oven down to 350° and bake for 1 hour longer.
Put all of the ingredients in a crock-pot and cook on low for 4 to 6 hours.
Add chicken breast to salad dressing and blend gradually. Mix the chicken, celery, pecans, olives, salt and pepper. Add salad dressing and chill. Serves 4 to 6.
Cook over medium heat the corn syrup and sugar until comes to a boil. Reduce heat. Add peanut butter; stir until blended. Remove from heat. Pour over cereal; mix well. Spread evenly in a greased pan. Cool and cut. Makes 24 squares.
Preheat oven to 325°. Mix cracker crumbs, 2 tablespoons of sugar and melted butter in small bowl; press 1 level tablespoonful of crumb mixture into bottom of each of 12 paper-lined 2 1/2-inch muffin cups.
Mix together sugar, butter, egg, salt, vanilla and orange peel. Gradually add scalded milk, stirring constantly. Add bread cubes and raisins; mix well. Pour into a 1-quart buttered baking dish. Place dish in a pan of warm water. Bake in a 350° oven for 1 hour or until a silver knife comes out clean when inserted in center. Serves 4.
Bring first 5 ingredients to a full boil. Boil 1 minute in heavy saucepan. Remove from heat. Add peanut butter, vanilla and oats; mix quickly. Beat until thick. Drop onto wax paper with tablespoon.
Cook carrots in water until almost tender. Add remaining ingredients and cook until glazed. Serves 4.
Cream butter and sugar. Blend in spices. Cover and refrigerate until ready to serve (keeps indefinitely).
Dissolve yeast in 1/4 cup lukewarm water. Let stand 10 minutes. Mix water and powdered milk. Add sugar, oil, salt, soda and baking powder. Add yeast mixture, then add flour. Let rise, then roll out.
Soften margarine to room temperature and blend with pudding mix. Add flour and mix well. Roll into little balls. Put on ungreased cookie sheet. Flatten with bottom of glass. Bake at 375° for 12 minutes. Cool on rack.
Combine flour, brown sugar and nuts. Cut oleo into mixture. Press into 9 x 13-inch pan. Bake at 350° for 12 to 15 minutes. Cool.
Cream oleo and sugar until smooth. Add eggs, one at a time. Stir in vanilla and orange peel. Add zucchini, alternately stir in dry and milk mixture, including nuts in the last addition. Pour batter into a greased and floured tube pan or Bundt pan.
Combine carrots, bell pepper, onion, celery in bowl. Blend remaining ingredients in small bowl. Pour over salad, tossing to coat. Marinate covered overnight. Store in refrigerator. Will keep for up to 3 weeks.
Trim crusts and cube bread. Soak bread in milk. Beat eggs and add to bread mixture. Add sugar and vanilla and blend well. Pour into buttered baking dish and sprinkle with nutmeg. Bake at 375° for about 45 to 55 minutes or until lightly browned.