HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter in Pyrex dish. Mix Bisquick, sugar and milk. Pour in center of butter. Pour fruit in center of mixture (do not stir). Cook at 350° for about 35 minutes. Top with whipped cream or ice cream (optional).
Saute onion in vegetable oil lightly. Brown chicken parts in oil. Just barely cover with water, then add salt and pepper to taste. Cover with paprika (as much as you like). Simmer until chicken is done, then mix about 3 tablespoons flour to a cup of milk. Add this to the chicken and simmer until it is thick. Very good with pasta.
Boil and drain spinach. Mix all ingredients. Place in a buttered casserole dish and dot with butter and bread crumbs. Bake at 350° for 45 minutes.
Mix the ingredients. Serve it to your dog when you and your family are having dessert. When serving your families yogurt, make sure you don't mix the bowls up and don't give them the dog's dessert!
Cream butter, sugar and eggs. Add vanilla, potatoes and cocoa. Add dry ingredients slowly with milk. Add flour and nuts last. Bake in floured pan, using butter or oleo to grease pan. Bake in 350° oven for 50 minutes.
Brown hamburger. Stir in minced onion (or sprinkle meat with onion flakes, salt and pepper). Stir in ketchup, mustard, brown sugar and pickle juice. Pour into crock-pot and cook on low for at least 8 hours (a must step!); stir occasionally. Serve on hamburger buns.
Cream shortening and sugar well. Beat in eggs and vanilla. Gradually blend in dry ingredients which have been sifted together. Chill the dough at least 3 hours. Roll into 1/8 to 1/4-inch thickness on a lightly floured pastry cloth. Cut cookies with floured cookie cutters. Bake on ungreased cookie sheet at 375° for 8 to 10 minutes. Yields about 2 1/2 dozen cookies.
Dissolve 3/4 cup sugar in water in a 9-inch round (deep 3 1/2 inch) metal pan. Bring mixture to a boil to make caramel sauce. As soon as mixture turns a caramel color, remove it from heat and rotate pan to cover all the inside of pan. Let it stand to cool. In another pan mix egg yolks, milk, sugar and vanilla. Strain into caramelized pan. Place pan in a hot water pan. Bake at 325° for approximately 1 hour. Cool. Refrigerate until the next day.
Grease sides of pan with butter. Place in 9 x 12-inch baking pan as written. Press firmly and bake 30 minutes at 350°. Let stand in pan until cold.
Cook macaroni and drain. Brown beef. Add onion and celery to skillet. Pour off excess fat. Add tomato sauce, salt and pepper to taste. Combine meat mixture with macaroni. Pour into 2-quart casserole. Top with cheese. Bake at 350° for 25 to 30 minutes.
Combine mushrooms and zucchini in 1-quart microwave-safe casserole. Cover with casserole lid. Microwave on High 5 to 6 minutes or until vegetables are tender-crisp. Drain and set aside. Combine egg, cottage cheese, 1 cup Mozzarella cheese, parsley and Parmesan cheese. Spread about 1/2 cup spaghetti sauce in bottom of an 8-inch square microwave-safe baking dish. Place half the lasagna sheets on sauce. Layer with half the vegetables and half the cottage cheese mixture. Spoon 3/4 cup spaghetti sauce over cheese mixture. Repeat layers of lasagna, vegetables, cottage cheese mixture and remaining spaghetti sauce. Cover with plastic wrap. Microwave on High 15 to 17 minutes or until center is heated, rotating dish once. Sprinkle with remaining 1/2 cup Mozzarella cheese. Let stand about 10 minutes before serving. Makes about 6 servings.
Mix all ingredients in bowl. Pour in greased 9-inch pie plate. Bake at 350° for 40 minutes. Serves 6.
Beat together cream cheese, sugar and Cool Whip and spread over cooled crust. Then take pudding and milk. Beat at low speed 2 minutes. Spread over cream cheese layer. Spread more Cool Whip on top with chocolate shavings.
Combine meat with onion; saute in butter until lightly browned. Add rice, salt and thyme and mix well. Cook cabbage leaves in boiling water for 1 minute; drain and pat dry. Spoon meat mixture on center of leaves; fold over and secure with toothpicks. Place on greased, shallow baking dish and cover with tomato sauce. Bake at 325° for 45 minutes.
Mix all the ingredients together, except 1/2 stick of margarine and the Town House crackers. Put in an 8 x 12-inch baking dish. Melt 1/2 stick margarine and crumble the crackers and sprinkle this mixture on the top of the casserole. Bake at 350° for 30 to 40 minutes.
Combine sugar, flour, egg, nuts, apples, vanilla and raisins. Turn into greased pie pan. Dot with butter. Bake at 350° for 30 minutes or until slightly browned.
Prepare night before. In large bowl, preferably glass, so that layers may be seen, layer vegetables as listed. Cover with thin layer of mayonnaise sprinkled with sugar and Parmesan cheese. Top with	eggs, tomatoes, bacon bits and Cheddar cheese. Cover tightly and refrigerate overnight.
Brown onion in a little of the bacon drippings. Put beans, bacon and onion in large casserole. Add brown sugar and vinegar. Bake at 375° for 1 hour.
Preheat oven to 425°. In a bowl cream sugar, margarine, and eggs until light and fluffy. Add bananas and beat so that the batter is well mixed. Add flour, baking soda, salt and nuts and mix. Bake for 15 - 20 minutes or until muffins are golden brown.
Mix together and press into 9 x 12-inch pan. Bake at 375° for 10 minutes. Cool.
Place raw hamburger in dish; cover with onions and season. Pour can of celery soup over hamburger and onion. Place Tater Tots over soup. Cook, uncovered, for 1 1/2 hours at 350°.
Sift together first five ingredients; cut in margarine. Stir in milk and eggs. Mix to form a dough. Knead dough lightly on a floured surface. Shape into half inch thick square. Cut into nine 3-inch biscuits. Place on cookie sheet. Heat oven to 400°. Bake 15 minutes. Split warm biscuits and top with your favorite fresh or frozen fruit. Yields 9 servings.
In medium bowl, beat butter with 1/2 cup sugar until light and fluffy. Beat in 1 cup flour until blended. Pat mixture into greased 13 x 9 x 2-inch pan. Bake in preheated 375° oven for 12 minutes or until lightly brown. Remove from oven.
After cooking macaroni, rinse; add milk and toss. Cover bowl and chill for a short while. In separate container mix mayonnaise and sour cream. Add bouillon. Stir together and add to macaroni. Add tomatoes, bell pepper and onion. Add dill weed and salt to taste.
Place all ingredients in a blender and blend for 45 seconds or until all ingredients are well mixed. Refrigerate for 2 to 3 hours before serving. Store remaining dressing in the refrigerator (will keep indefinitely). Makes 1 1/2 cups.
Saute meat, pepper and onion until brown. Add tomatoes and corn and simmer 15 minutes. Add chili mix, salt and sauces and mix well. Add noodles and cook until tender. Place mixture in large casserole. Cover with cheese and bake 30 minutes at 350°.
Place chicken breasts in an 8 x 12 inch baking dish. Pour dressing over chicken. Bake uncovered at 400° for 20 minutes. Remove from oven, place rice, vegetables, 1/2 can of onions around and under chicken. Pour broth over all. Bake uncovered for 25 minutes. Top with remaining onions. Bake 2 or 3 minutes longer. Serve.
Mix cream cheese and peanut butter. Add Cool Whip and mix well. Then add powdered sugar, mixing well. Fill each pie crust smoothing top well. May put in freezer for an hour or so before serving.
Combine ingredients and form into 3 balls. Roll each ball lightly in parsley or finely chopped nuts. Also may be used for sandwich spread for parties.
Cook all ingredients in a 1 1/2-quart saucepan over medium heat 4 to 5 minutes, stirring vigorously until mixture forms a ball. Remove dough from saucepan and let stand on counter 5 minutes. Knead dough about 30 seconds or until smooth and blended. Cool completely. Store in airtight container in refrigerator. Roll out to about 1/4 inch and use toy or small cutters. Let dry and paint features and etc.
Combine Eagle Brand milk, Cool Whip and lemonade; mix well. Pour mixture into pie crusts. Chill 1 hour.
Dissolve jello in water and let cool. Stir in pineapple. When it starts to thicken, mix in the ice cream.
Beat egg white with 1 teaspoon of water until frothy. Add pecans; mix well. Melt 2 tablespoons of butter in a 15 x 11-inch pan. Blend 1/2 cup sugar and cinnamon. Place nuts in buttered pan. Sprinkle with sugar mixture and bake at 225° for 1 hour. Stir every 15 minutes.
Mix all ingredients and roll into balls. Roll balls in Angel Flake coconut. Refrigerate.
Drain asparagus tips. Place in casserole dish. Sprinkle with grated cheese. Spoon mushroom soup over asparagus and add boiled eggs. Sprinkle extra cheese and bread crumbs on top. Pour melted butter over bread crumbs. Bake at 350° for 20 minutes or until heated thoroughly.
Layer boiled, peeled and sliced sweet potatoes into baking dish; layer with sliced apples and raisins and dot with butter. Pour maple syrup over each layer. Bake at 350° for 30 minutes.
Heat oven to 350°. Brown meat and drain. Stir in salsa, corn, salad dressing and chili powder. Put cheese in and mix. Bake 20 minutes and until thoroughly heated.
Crust: Combine flour, pudding, margarine, egg and milk in mixer for 2 minutes. Spread in a deep 9 or 10-inch pie plate; push up side. Drain peaches (save juice). Place peaches over crust.
Cream together first 3 ingredients. Dissolve 1 package yeast in 1/4 cup warm water. Add yeast to creamed mixture. Add 2 cups warm water to mixture. Sift enough self-rising flour to make a stiff dough. Let rise 1 1/2 hours. Roll out on floured board; cut out and place on floured cookie sheets. Let rise 30 minutes. Fry in deep fat and drain on paper towels. Dust with powdered sugar while hot or glaze with a thin paste of powdered sugar, hot water and vanilla.
Blend eggs and sugar. Add oil gradually until thoroughly blended. Add baking soda, vanilla, cinnamon and salt. Mix well. Add flour and mix well. Add apples and nuts. Bake in ungreased 13 x 9-inch pan at 350° for 45 minutes. Great served warm!
Mix all ingredients together well. Line small loaf pans with waxed paper and pack mixture firmly into pans. Cover with waxed paper and refrigerate. Let set for couple of days before cutting.
Mix all ingredients together and form into 1 large or two small loaves. Put 1/2 cup catsup on top before baking. Bake in a 350° oven for 1 hour. New twist of an old favorite.
In a 5-quart pan, bring water to a boil. Cook bean sprouts in the water until just wilted (about 30 seconds). Drain and rinse with cold water. In a large bowl, mix vinegar, sugar, sesame oil and salt. Add bean sprouts, pepper, ham, egg shreds and more salt to taste. Mix and serve.
Mix sugar, flour and egg yolks to liquid mixture gradually, then add the butter. Let this thicken and pour in a prebaked crust, then add meringue. Beat egg whites with 1/4 teaspoon cream of tartar until frothy, then gradually beat in sugar, a little at a time. Next, continue beating until stiff and glossy. Add 1 teaspoon vanilla flavoring. Pile meringue onto pie filling, being careful to seal meringue onto edge of crust to prevent shrinking (if filling is exposed to the heat, not entirely covered, it may "weep"). Swirl or pull up points for a decorative top. Bake on 400° for 8 to 10 minutes until lightly brown. Cool gradually away from drafts to keep from falling.
Mix the sugar, coconut and sour cream and set aside. Prepare cake as directed on box. When done, take a string and divide each layer in half, making 4 layers. Put icing between each layer and on top. Place in refrigerator for 2 or 3 days before serving. Store in refrigerator.
Combine cranberry sauce and tomato sauce in 4 to 5-quart pot over low heat. Combine beef, salt, pepper, garlic powder, egg and bread crumbs. Form into meatballs and put into pot of cranberry and tomato sauce. (It's not necessary to brown meatballs.) Put cabbage on top. Cover and cook over low heat for 1 to 1 1/2 hours.
Dissolve lime in water, stir well. Soak cucumbers in lime solution 24 hours. Remove from lime and wash about 4 times until all grit is gone. Put spices in cheese cloth bag, place in bottom of jar. Put cucumbers on top of spices. Mix vinegar, sugar and salt until dissolved and pour over cucumbers. Soak overnight. Boil cucumbers, spices and liquid until change in color, 20 to 25 minutes. Put in hot jars with hot lids. Process 10 minutes at 5 pounds pressure.
Mix all ingredients. Melt butter in baking dish. Spread. Bake at 350° for 30 to 35 minutes. Batter will be thick.
Put ingredients in a 2 1/2 quart casserole and cover. Bake at 300° for 3 hours. Do not peek. Let stand 30 minutes before serving. Can be served with cooked rice or noodles. Makes 6 servings.
Combine first 6 ingredients; mix well. Spoon into celery pieces. Sprinkle with paprika. Cover and chill 8 hours or overnight. Yield: 2 1/2 dozen.
Mix all ingredients together, except butter. Pour into large baking dish. Melt butter and pour over top. Bake 1 to 1 1/2 hours at 350° or until golden brown.
Mix all the ingredients together and marinate the chicken for 1 hour. Grill or broil chicken for 5 to 10 minutes per side.
Combine ingredients with wire whisk. Pour batter into greased muffin tins or skillet. Bake at 375° for 20 to 25 minutes, or until brown. You will think you are eating real corn bread.
Combine Hershey's syrup and peanut butter. Add evaporated milk until spooning consistency.
Heat 1 cup pear juice and pour over jello. Cream the cheese with 2 tablespoons milk. Mash pears. Whip jello when partially set. Whip the cream; add cheese, pears and jello. Pour into mold.
Mix all ingredients and put it in a loaf pan. Bake at 400° for 35 to 45 minutes or until center is done. Drain off the fat. Let set for 5 minutes before serving.
Lightly grease large baking dish. Place pork chops flat in dish. Combine all other ingredients and pour over pork chops. Cover with aluminum foil and bake at 300° for 1 hour. Remove foil and bake another 5 to 10 minutes or just enough to firm up top. Serves 6.
Mix together and roll out flat and make donut shape you want. Fry in hot grease until brown.
Mix corn flakes, Parmesan cheese, salt and pepper. Roll chicken in Pet milk and then corn flake mixture. Grease flat pan; spread out chicken. Cook 1 hour and 15 minutes at 350°.
In large skillet, brown pork chops. Remove to plate. Brown Rice-A-Roni according to package directions. Stir in 2 cups hot water, can of mushrooms (undrained) and contents of vegetable sauce envelope from Rice-A-Roni package. Place browned chops on top. Sprinkle with soy sauce. Cover and bring to a boil. Reduce heat and simmer 15 minutes. Serves 4.
Beat all ingredients together. Drop by teaspoon onto ungreased baking sheet. Bake at 350° for 15 minutes. Put pecan on top of cookie before baking.
Combine corn and eggs. Stir in milk, cream and butter. Add green pepper, pimiento and onion. Mix well. Blend in sugar, salt and pepper. Pour into a greased 1 1/2-quart casserole. Set in a pan of hot water. Bake, uncovered, at 325° for 1 hour or until knife inserted comes out clean. Yields 5 to 6 servings.
Cut pineapple into 1/4-inch sticks. Combine all ingredients and simmer 30 minutes. Pack into sterilized jars and process in hot water bath for 10 minutes.
Spray crockpot with non-stick spray. Mix ingredients and pour in. Cook 3 hours on low. Do not overcook, it will firm after it is turned off.
Preheat oven to 325°. Cook pork loin roast, fat side up, for 1 1/2 hours. Sprinkle generously with salt, pepper and garlic powder. Roast for first half hour uncovered. Pour dill pickle juice or pickled cabbage in jar over roast. Flip roast once. Cook slow and long.
Preheat oven to 350°. Lightly saute caps in butter. Arrange on cookie sheet and set aside. Brown sausage and drain off grease. Mix sausage and cream cheese until smooth. Fill mushroom caps. Sprinkle with Parmesan cheese. Bake for 10 minutes. (May be made a day before and refrigerated.)
Cut potatoes into chunks and boil until tender. Drain water off potatoes. Chop onion, bread and butter pickles and drained tomatoes into potatoes. Add salt and black pepper to taste. Add Miracle Whip to consistency desired. Do not mash or beat potatoes.
Mix oleo, oil and sugar well. Add eggs, vanilla, baking soda, cream of tartar and flour. Roll into balls and flatten with fork on greased cookie sheet.
In a small bowl combine mayonnaise, sour cream, milk and mustard. Stir until smooth. Place salad greens in bottom of large glass bowl. Layer with ham, cheese, mostaccioli, onion and peas. Spread mayonnaise mixture evenly over peas. Cover tightly with plastic wrap; chill at least 4 hours or overnight. Toss just before serving. Yields 8 to 10 servings.
Brown the sausage, onion, pepper and celery together until sausage is thoroughly cooked. Mix the soup and hot water together. Add all the other ingredients. Bake in a deep casserole dish, covered, 1 hour and 15 minutes at 350°.
Cut meat into serving portions; dust with salt, pepper and flour. Melt 2 tablespoons butter. Add onions and saute until golden. Remove from pan. Melt remaining butter. Add meat and brown on both sides. Combine onions and remaining ingredients. Add to steak. Transfer to casserole dish. Cover and bake at 350° for 1 hour or until tender.
Mix 8 tablespoons of flour with milk, salt and eggs. Dough should be like our biscuit dough. Heat oil in pan and make dough about size of a walnut; shake pan until dough is golden brown.
Mix powdered sugar and cream cheese. Roll in balls the size of marbles or press into rose or leaf design molds. Place one side in granulated sugar and with sugar side down, press into mold. Unmold at once and place on waxed paper.
Put cucumbers and onions in large stone jar; combine water and salt. Pour over cucumbers. Let stand 3 hours. Then drain well, combine other ingredients and bring to a boil. Add cucumbers and onions. Remove from heat and stir until cucumbers are hot through. Put in sterilized jars and seal.
Mix all ingredients, add a few drops of coloring. Use paper cup liners in muffin pan. Fill pan almost full, freeze. Store in plastic bag.
Combine all ingredients (except the coconut) in blender, on low speed. Grease pie plate. Pour mixture into pie plate and let stand 5 minutes. Sprinkle with coconut and bake at 350° for 40 minutes.
In a mixing bowl, combine flour, sugar, baking powder and salt. In another bowl, beat eggs. Blend in milk, butter, nutmeg and vanilla; pour into dry ingredients and mix just until moistened. Fold in blueberries. Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 20 to 25 minutes. Brush tops with melted butter and sprinkle with sugar. Yield: 1 dozen.
Slice the onion in bottom of a large casserole. Put the other ingredients in layers over the onion. Pour the tomatoes over the top. Place strips of bacon on top of the tomatoes. Cook, covered, 2 hours at 300°. Uncover and cook 30 minutes. Makes a great Sunday dinner.
Combine spinach and next 6 ingredients. Stir until blended. Lay out 2 sheets phyllo, one on top of other. Brush top with melted butter. Spread about 3 to 4 tablespoons spinach mixture long shorter edge of phyllo. Roll up twice. Fold in sides and continue rolling jelly roll fashion.
Combine flour and seasonings. Pound into meat with meat hammer or edge of heavy saucer. In skillet, brown meat in shortening and pour off fat. Add soup and ketchup. Cover. Cook on low heat for 1 hour. Add green pepper. Cook 20 minutes more or until tender. Stir now and then. Serve with mashed potatoes. Makes 4 servings.
Mix all ingredients. Freeze in lasagna pan. Remove from freezer 1/2 hour before serving.
Mix margarine and sugar. Add vanilla, flour and chips. Mix thoroughly. Drop filling by teaspoonfuls in an ungreased cookie sheet. Bake 10 minutes at 350°. Makes 7 dozen.
In an 8-inch skillet, cook and stir meat, onion and green pepper until meat is brown and onion is tender. Drain off fat. Stir in remaining ingredients except beans. Heat to boiling. Reduce heat; cook, uncovered, about 30 minutes. Stir in beans (with liquid); heat until bubbly.
Put peaches in buttered 8 x 8-inch pan. Slice crust from bread. Cut bread in finger strips and cover peaches.
Sift dry ingredients. Combine yolks, milk and oil. Mix with dry ingredients. Spoon 1/2 cup portions on preheated waffle iron.
Use ice cream scoop to form balls, flatten gently on cookie sheet. Bake at 350° for 10 to 12 minutes.
Steam broccoli until tender. Put half and half and water in top of double boiler. Add cheese, salt and pepper. Heat until cheese is melted. Add cooked, chopped broccoli. Mix cornstarch and water in small bowl. Stir into cheese mixture and cook until soup thickens. Makes 10 (1 cup) servings.
Melt the caramels with 1/3 cup evaporated milk. Set aside. Mix the cake mix, butter or margarine and 1/3 cup evaporated milk and place half of the mixture in a 9 x 13-inch pan. Bake 6 minutes. Remove from oven and sprinkle with the nuts and chocolate chips. Drizzle the caramel mixture on top. Pour remaining batter over this mixture and bake 20 minutes at 300°. If batter is too stiff, add a little more milk.
Heat oven to 375°. Cream butter flavor Crisco, brown sugar, milk and vanilla in a large bowl until creamy. Blend in egg. Combine flour, salt and soda. Add to cream mixture. Gradually stir in chocolate chips and nuts. Drop rounded tablespoonfuls of dough 3 inches apart on ungreased baking sheet. Bake 8 to 10 minutes.
Mix margarine, sugar, milk and cocoa in saucepan. Boil for 2 1/2 to 3 minutes; take off stove. Add peanut butter until melted. Mix oats in well (don't stir too long, because it will get too hard). Drop by spoonfuls onto wax paper.
Early in the day: In a large, uncovered saucepan over medium heat in 1 inch of boiling water, cook potatoes with skins on with 1 teaspoon of salt for 20 to 30 minutes until potatoes are fork-tender; drain and chill. About 1 hour before serving, preheat oven to 375°. Peel and dice potatoes.
Lay the pancetta slices in a cast-iron skillet and cook over low heat until crisp. Remove from the pan and crumble. Cut the vegetable in pieces and place in the skillet. Cook over medium heat in the oil until it begins to wilt. Season with salt and pepper and mix with the eggs and bacon in a bowl.
Combine sugar, cocoa, milk and butter in saucepan. Boil for 1 minute. Remove from heat. Stir in peanut butter, vanilla and oatmeal. Stir until melted. Drop by spoonfuls on waxed paper. Let harden. Store in airtight container.
Lay the ham on top of the pounded cutlets. In a small bowl, combine eggs and water, beating to make an egg wash. In another shallow bowl, put in the bread crumbs. In a large saute pan, heat enough oil to come 1/2 inch up the sides of the pan.
Lay out opened hamburger buns on cookie sheet and spread each with heaping tablespoonful of the spaghetti sauce. Divide the chicken pieces evenly over the sauce. Add vegetables, if desired. Top with Mozzarella cheese and bake about 10 minutes at 350° to melt and brown cheese. Serve warm.
Grease and flour oblong cake pan. Preheat oven to 350°. Do not use electric mixer; just stir by hand with wooden spoon. Add ingredients in order given. Bake for approximately 30 minutes. Do not overbake.
Lay fillets, smooth side down. Sprinkle with 1 tablespoon of parsley, tarragon, salt and pepper. Roll up each from wide end; secure with a wooden pick.
Mix bran, sugar, flour, salt and soda in very large bowl. Add eggs, oil and buttermilk; mix well. Store in covered container. Fill muffin tins 2/3 full. Bake at 400° for 20 minutes.
Mix first 3 ingredients well and pour into pie shell. Freeze overnight. Limeade can be substituted. Garnish with lemon or lime wedges.
Heat 1 Coca-Cola and mix with Jell-O. Dissolve well, then add other Coca-Cola, mixing thoroughly. Add pineapple and chopped pecans. Chill according to Jell-O directions.
Cream shortening, sugar, eggs and vanilla. Add salt, flour and nuts. Hand roll into small balls. Press with bottom of glass (flat and floured). Bake until rim of cookie is brown. Bake at 375° for 8 to 10 minutes. Makes 6 dozen.
Saute onion with a little cooking oil. Add meat and cook until done. Drain excess grease from meat. Add tomato soup and sauce. Swish can with some hot water and pour in also. Cook macaroni in separate pan until done. Drain macaroni and add to meat mixture. Stir. Add salt and pepper to taste. Mmmmm, Mmmmm good! It's best to serve this with fried potatoes and onions.