HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix meat, cream sauce, onion and parsley. Spread in 8-inch square pan. Chill until stiff. Cut into squares or oblong. Coat with flour; roll in egg/water mixture, then in crumbs. Allow to dry. Fry in deep fat (375°) until brown, about 3 minutes or panfry in about 1/2 cup hot fat over medium heat. Drain on absorbent paper.
In order given, measure ingredients into large mixer bowl. Blend 1/2 minute at low speed and 3 minutes at medium speed. Pour into greased and floured 9 x 5-inch loaf pan. Bake at 350° for 60 to 70 minutes until toothpick inserted in center comes out clean. Remove from pan immediately. Serve with Fruit Sauce (recipe follows).
Cream everything except flour and nuts, then add them. Make a ball of dough. Put in refrigerator overnight. Pinch off small pieces and roll into balls. Pat down on ungreased baking sheet. Bake at 325° for 15 to 20 minutes, until light brown. While warm, roll in powdered sugar.
Mix all ingredients well. Pour into a 4-quart freezer and turn until freezer turns hard. Top with favorite topping and serve.
Wash chicken pieces and pat dry; remove skin if desired. Melt butter in a 9 x 13-inch baking pan. Stir in remaining ingredients. Roll chicken in butter mixture to coat both sides. Arrange, meaty side up, in a single layer in same pan. Bake in a 375° oven for 1 hour or until chicken is tender and richly glazed. Serve with rice. Makes 4 servings.
Dissolve gelatin and salt in boiling water. Add cold water. Measure 1/4 cup gelatin. Pour into 9 x 5-inch loaf pan. Prepare cucumber slices using a food processor with 1 mm slicing blade. Cut in half. Arrange overlapping slices in gelatin. Chill until set but not firm (5 minutes). Chill remaining gelatin until thickened (50 minutes). Chop seeded cucumbers. Fold in cucumber, onion, and dill. Spoon into mold. Chill until firm (4 hours). Unmold. Makes 12 servings.
Blend together sugar and Crisco. Add eggs, one at a time, beating well after each addition. Alternately add flour and whipping cream, mixing well after each addition. Stir in vanilla and salt. Pour into a greased and floured tube pan.
Cook ziti almost tender; drain. Cook ground beef and onion and drain. Mix ground beef with 1/2 jar of Ragu sauce, egg, 1/2 package Mozzarella, Ricotta cheese and Parmesan cheese. Mix well. Add ziti and toss gently to coat.
Spread muffins with avocado, ham and cheese. Broil 5 to 6 minutes. (1 F, 2 proteins and 2 breads.)
Bring to a boil for 1 minute. Let stand 1 hour. Pour over slaw. Pour into containers and freeze.
Mix oil and seasonings together. Pour over crackers and toss until all are coated. Place in airtight container; let set at least one hour before serving. Will keep for several weeks; keep covered.
Simmer water and sugar for 25 minutes until clear. Cool completely. Add coffee, vanilla and vodka. Put mixture into a jug and place it under the kitchen sink. Shake it once each day when you do the dishes. (Don't sneak!) After 3 weeks, strain through a paper towel and pour into bottles or jars. Great for Christmas gifts.
Preheat oven 350. Drain liquid from corn and reserve 1/4 cup. Add milk to measure 1 C liquid. Set aside. In saucepan, heat butter, add flour, salt & pepper (it will be a paste). Slowly add liquid (blend well) to create a thin gravy. Cook and stir constantly until thickened-remove from heat. Add drained corn and slowly add beaten eggs. Pour into greased casserole. Bake at 350, 45-50 min.
Mix all ingredients for 4 minutes at high speed. Bake in well-greased loaf pan or 2 small loaf pans for 50 to 60 minutes at 350°.
Sift sugar and flour 3 times each. Mix butter, Crisco and sugar together. Beat until light and fluffy, about 2 minutes. Add eggs, one at a time and continue to mix. Gradually add flour and dairy sour cream to mixture. Add vanilla and pineapple flavoring and mix. Place 2 cups of mixture in a small bowl, then add the baking chocolate, food coloring and mace; stir well. Line a 10-inch tube pan with waxed paper. Grease with butter. Preheat oven to 325°. Pour half of batter into pan, then spoon in the chocolate batter alternately. Use fork to twirl the batter. Bake 1 hour and 30 minutes. (One hour at 325° and the last 30 minutes turn oven to 350°.)
Cream together cream cheese, eggs, vanilla, sugar and bake at 350 degrees for 15 - 20 minutes.
In food processor with knife blade attached, blend strawberries until they resemble finely shaved ice, stopping occasionally to scrape sides. Add yogurt and sugar and blend until smooth. Serve immediately.
Mix and press pretzels and butter into 13 x 9-inch pan. Bake at 400° for 10 minutes. Let cool. Beat cream cheese and sugar together, then add Cool Whip. Spread over cooled pretzel mixture. Dissolve jello in hot pineapple juice. Add frozen raspberries and let gel. Spread over cream cheese mixture and chill until set.
Combine cheese, butter and salt in food processor. Blend until smooth. Add flour and pecans and process until blended. Form dough into teaspoon-sized balls and place on greased baking sheets. Flatten with a fork, dipping fork in flour if necessary to keep from sticking. Sprinkle crackers with cayenne. Bake at 400° for 7 to 10 minutes, until just beginning to brown. Serve hot or cool to room temperature. Servings: 12 (serving size = 2 or 3 crackers). Preparation time is 20 minutes.
Cook cake as directed on box. Remove from oven when done. Punch holes in cake and pour Eagle Brand milk over cake. Add Cool Whip. Crush up candy bars and put on top of Cool Whip.
Cut into large chunks the tomatoes, cucumbers and onion. Dice the jalapenos. Mix together in a large bowl. Cover with your favorite Italian dressing and refrigerate overnight.
In a large bowl, measure the first 7 ingredients and mix with a fork. Make a hole in the center of mixture and add the pumpkin, sugar, eggs and oil. Mix well with an electric mixer, then add the vanilla. Stir in chocolate chips or raisins and nuts (if used). Drop by teaspoon on lightly greased pan. Bake at 375° for 10 to 12 minutes. Makes 4 dozen.
Bring sugar and water to boil. Simmer 5 minutes and cool. Then add eggs and mix well. Sift together the following and add to mixture: flour, baking soda, salt and cinnamon. Add walnuts, dates or candied fruit. Beat all together. Bake 1 hour at 350°.
Place a generous layer of sliced cabbage in the bottom of a casserole dish. Brown hamburger and onion; drain. Add rice and seasonings and mix well. Alternately layer meat mixture and cabbage, ending with cabbage. Mix soup and water and pour over top. Bake at 350° for 1 1/2 hours (or until cabbage cooks).
In a large bowl, combine hash browns, bacon, 1/2 cup cheese and salt. Spoon into a greased 13 x 9 x 2-inch baking dish. In bowl, beat eggs and milk until smooth; pour over hash brown mixture. Sprinkle with paprika. Bake, uncovered, at 350° for 45 to 50 minutes until golden. Top with remaining cheese. Yield 8 servings.
All items found within the heart and home, half cup of friendship and a cup of thoughtfulness. Cream together with a pinch of powdered tenderness, very lightly beaten. In a bowl of loyalty, with a cup of faith, and one of hope and one of charity. Be sure to add a spoonful each of happiness that sings and also the ability to laugh at little things. Moisten with the sudden tears of heartfelt sympathy. Bake in a good-natured pan and serve repeatedly.
Cook spaghetti, drain and rinse. In a large bowl, mix drained spaghetti, chicken, pimentos, green pepper, onion, salt and pepper. Add soup, broth and half of cheese. Put into casserole dish which has been sprayed with Pam or buttered. Top with rest of cheese. Bake, uncovered, at 350° for 45 minutes.
Brown the beef. Add other ingredients, except beans, cooking oil and flour; cover and simmer for 1 hour. In a small bowl, mix oil and flour together until smooth; add undrained kidney beans. Add mixture to kettle. Cover and simmer, stirring occasionally, for about 30 minutes.
Cook squash until tender. Drain and mash. Mix together 3 eggs and 1/2 cup milk. Add squash, onion, salt and pepper, cheese and crackers. Melt oleo in casserole dish. Stir all ingredients in casserole dish. Bake in a 350° oven about 30 or 40 minutes.
Cook rice and cool. Saute onion, broccoli and mushrooms in oleo. Mix soup with milk. Combine everything and put in greased pan. Grate 2 ounces Cheddar cheese on top. Sprinkle with bread crumbs. Bake at 325° for 45 minutes.
Use a 13 x 9-inch pan. Make cake as directed. Cool halfway. Using a fork, poke holes all over the top of the cake in the pan. Drizzle Eagle Brand on top of cake allowing it to go into holes. Refrigerate. When cake is chilled, top with Cool Whip and sprinkle with crushed Heath bars. Refrigerate.
Mix all ingredients well. Cover and refrigerate three days, stirring three or four times a day. Put in containers and freeze. Leave a 1-inch space in container.
Put oil in pan. Heat on high until oil is hot. Brown roast on each side; turn heat down to 300°. Put 1 cup water in pan, add soup and put lid on or foil over. Cook until meat is tender. Takes about 2 hours or more. Makes its own gravy. Can cook in oven or on top of stove.
In casserole dish, place crushed potato chips to cover bottom of dish. Put a layer of asparagus, eggs and cheese; repeat for second layer. Combine small amount of asparagus juice with mushroom soup; pour over top of layers.
Put chicken breasts in crock-pot; add spaghetti sauce and garlic powder. Let cook all day and serve with noodles and a salad.
Cook beans in salt water just until tender. Drain well or use canned beans. Heat 2 to 3 inch cooking oil to 375°. Combine egg and milk. Add flour. Add beans, stirring just until moistened. Drop batter by tablespoonfuls into hot oil. Fry several at a time until golden brown, 3 to 4 minutes. Drain on paper towel. Makes about 2 dozen.
To bacon fat, add 1 rounded tablespoon flour, 2/3 cup cider vinegar, 2/3 cup water and 1/4 cup sugar. Bring to a boil; cool a bit before pouring over the potatoes.
Mix vinegar, sugar, mayonnaise and salt. Pour over chopped cauliflower, broccoli and onion. Mix well. Chill.
Combine crumbs, cheese and seasoning. Dip chicken pieces into oil or melted margarine, then into crumb mixture. Place on foil-lined cookie sheet and bake 10 minutes at 400°. Turn each piece over and bake approximately 10 more minutes. Serve with favorite dips such as sweet and sour, duck sauce or barbecue.
Saute mushrooms in margarine. Stir in snow peas and soy sauce. Cook until crisp-tender. Toss and serve. Serves 4.
Saute onion and garlic in oil. Add tomatoes, zucchini, oregano, basil, salt and pepper. Simmer 15 to 20 minutes. Serve over fettucini.
Make into long rolls, and place on waxed paper. Freeze, slice, and bake at 375° for 12-15 minutes.
Arrange tomatoes in serving dish. In small bowl or jar with tight-fitting lid, combine remaining ingredients; mix well. Pour dressing over tomato slices. Chill. Makes 6 servings.
Combine all ingredients, except salt, in food processor (2 batches) or by hand. Process until mixture comes together in a ball. Chill about 30 minutes. Preheat oven to 350°. Roll out dough, about 1/4-inch thick. Cut into strips or rounds. Bake on ungreased baking sheets for about 15 minutes or until golden brown. Sprinkle with salt while still hot. Serve hot with cocktails or cold with soups.
Mix all together. Use pineapple juice together with cold water to make 2 cups liquid total. Put in 8 3/4 x 12-inch long pan. Makes 15 servings.
Combine cake mix, margarine, one egg and pecans. Press into bottom of greased 13 x 9-inch pan. Drain pineapple and spread evenly over cake mixture. Mix cream cheese, two eggs and powdered sugar. Pour over pineapple. Bake in preheated 350° oven for 45 minutes or until golden brown. Cool. Cut in small squares; is very rich.
Mix all ingredients together and bake in a 350° oven for 25 to 30 minutes or until done in 2 or 3 (9-inch) cake pans. Frost when cooled with cream cheese frosting.
Heat oleo in mixing bowl. Add sugar and salt. Stir in flour with mixer running. Mix well. Put 1 3/4 cups of mix into 9 x 13-inch greased baking dish; press level with floured fingers. Bake at 350° for 10 or 12 minutes, until edge browns. Heat 1 cup of split morsels with Eagle Brand; heat and stir until smooth. Spread over hot crust. Stir chopped nuts and raspberry jam together and pour over chocolate. Smooth and cover with remainder of morsels. Bake 30 minutes at 350°. Makes 36 bars.
Mix all ingredients and bake in 9 x 13-inch pan at 350° until done.
Place pork chops in baking dish and salt well. Top each pork chop with a lemon slice and an onion slice. Sprinkle with brown sugar. Pour 1 tablespoon catsup over each chop. Add a little water to the baking dish. Cover and bake 1 hour at 350°. Uncover and bake 30 minutes longer, basting occasionally.
In a large pot, place the first 10 ingredients. Bring to a boil and then reduce to medium heat. Mix together hamburger, egg, garlic powder and rice. Add salt and pepper. Mix well and stuff peppers with meat. Trim the bits of pepper from cut-off tops and add to pot. Place stuffed peppers in pot and cook on medium-low heat for 2 hours. Remainder of meat mixture is rolled into large meatballs and added to pot as well. Mix room-temperature sour cream and flour well to remove lumps. Slowly add about 1 1/2 cups of stock from pot to sour cream mix, blending well. Add sour cream mixture to soup pot and simmer (do not boil) for 10 to 15 minutes. Adjust seasonings to taste and serve over additional cooked rice. Nonfat sour cream may be used as well. An old cherished family recipe.
Add cornstarch to yogurt. Mix cream cheese and sugar; add eggs one at a time. Mix well after each addition. Add flour and mix well. Add yogurt and mix. Add vanilla and blend. Pour into crusts. Bake at 325° for 1 hour or until edge just begins to brown. Turn oven off. Open door several inches. Leave in oven 1 to 3 hours. Store in refrigerator. May serve with fruit of choice.
Cook pork chops over medium heat until brown. Season with salt and pepper. Top each chop with green pepper ring. Fill each ring with 1 tablespoon rice. Carefully pour 1/4 cup stewed tomatoes on rice in each ring. Pour remaining tomatoes into skillet. Cover tightly; simmer 1 hour or until done. Add small amount of water if necessary. Serves 4.
In a mixing bowl, stir together the flour, baking powder and salt. With a pastry blender, cut in shortening until mixture resembles coarse crumbs. Make a well in the center of the flour mixture; add milk all at once. Stir with a fork just until the dough clings together. Turn dough out onto a lightly floured surface. Knead gently for 10 to 12 strokes. Pat or roll the dough to 1/2-inch thickness. Cut dough with a 2 1/2-inch biscuit cutter, dipping cutter into flour between cuts. Transfer biscuits to an ungreased baking sheet. Bake in a 450° oven for 10 to 12 minutes, or until golden. Serve warm. Makes 10 biscuits.
Mix nuts, Cool Whip and marshmallows. Mix pineapple with pudding. Mix all ingredients. Sprinkle with coconut. Chill overnight.
Fold pudding into Cool Whip. Drain all canned fruit. Add remaining ingredients.
Place chicken in an 8 x 12-inch baking dish. Pour Italian dressing over all. Bake at 400° for 20 to 25 minutes. Place rice, vegetables and 1/2 can onions around and under chicken. Combine water, bouillon and Italian seasoning together. Pour over chicken. Bake at 350° for 30 minutes. Top with remaining onions and bake 3 minutes more.
Melt butter over low heat (do not brown) and skim off foam as it rises. Remove from heat and let set for 2 or 3 minutes. Use the clear yellow butter and discard the solids. Preheat oven to 350°. Stir oil into butter and brush the sides and bottom of a 13 x 9 x 2 1/2-inch baking pan. Fold a sheet of filo in half crosswise and place in the buttered pan. Press in and brush entire surface lightly with the oil and butter mixture. Add another layer of filo, then butter, nuts and repeat until all filo and nuts are used. A final layer of filo should be double (two folded sheets). Brush all the remaining oil and butter over top. With a small, sharp knife, score the top of the pastry with parallel diagonal lines about 1/2-inch deep and 2 inches apart, then cross them diagonally to form diamond shapes. Bake in the middle of the oven at 350° for 30 minutes, then reduce heat to 300° and bake for about 45 minutes longer or until golden brown.
Preheat oven to 400°. Scrub potatoes. Rub with oil. Bake for 1 hour. Remove from oven and cool to handle. Cut in half lengthwise. Remove cooked potatoes to large mixing bowl. Mash with cream cheese, milk, onion salt, butter and pepper. Push through potato ricer. Pile back into skins. Sprinkle with paprika and parsley. Freeze or refrigerate. Bake at 350° for 20 minutes before serving.
Mix milk, sugar and cocoa; bring to a boil for 2 minutes, stirring constantly. Add oats first to the boiling mixture to cook them, then add butter next to melt it. Then add peanut butter and vanilla; mix real good. Drop by spoon on wax paper or foil.
Wash beans. Soak, covered, in water overnight. Drain and place in crock-pot with other ingredients. Cover and cook on high setting 5 to 6 hours until tender.
In a large saucepan, cook macaroni until tender. Add broccoli and boil for about 3 minutes. Drain well. Return macaroni and broccoli to saucepan and add cheese, salt, egg and bacon bits. Mix well and pour into a baking dish. Pour milk over mixture and bake for 18 to 20 minutes at 450°.
Soak dry beans overnight by covering with 2-inches of water and 1 tablespoon salt. Drain beans. Fill to 2-inches above beans with fresh water and bring to a rapid boil. Drain again and put in crock-pot. Cover with 1-inch of water and add remaining ingredients. Cook 1 hour on high. Cook 12 to 14 hours on low.
In saucepan over medium heat, bring to boil all ingredients except brandy and pastry. Stir often and reduce heat to low. Cover and simmer 30 minutes. Remove from heat, stir in brandy. Preheat oven to 425°.
Grease and flour 10-inch pan. Cream butter and sugar. Add vanilla and pinch of salt. Add egg yolks, one at a time, beating well after each addition. Sift flour, corn meal and soda together 3 times. Add alternately with sour cream. Add salt to the egg whites and beat until peaks form. Fold in the beaten egg whites. Bake 1 hour at 350°. Enjoy.
Bring all ingredients to a boil, except cabbage; pour over cabbage. Leave in refrigerator as long as 3 weeks.
Mix well and pat down on cookie sheet. Cover with foil and refrigerate overnight. Cut in squares and brown in skillet in light oil. Place meat in baking dish and cover with 1 can cream of mushroom soup and 1 package Lipton dry onion soup. Bake at 350° for 1 hour.
Preheat oven to 350°. Grease bottom of 6 to 8-inch square pan. Beat all ingredients for 3 minutes, until smooth. Pour into pan and bake 30 to 40 minutes, according to thickness, until done. Test with toothpick.
Cream butter; add sugar and eggs. Beat well. Add flour, salt and baking powder with milk. Add vanilla and chopped nuts that have been lightly sprinkled with flour. Pour into greased, floured tube pan or two loaf pans. Bake at 325° for about 60 minutes. A toothpick will come out clean when it is done.
Cream shortening; add sugar and cream well.	Add egg yolks. Sift dry ingredients; add to egg mix alternately with sour milk. Fold in beaten egg whites. Pour into 9 x 9-inch greased pan; bake at 375° for 30 to 35 minutes.
Mix all ingredients together. Store in an airtight container. Mix 2 teaspoons to 1 cup boiling water. Warm, tasty drink for Christmas parties.
Mix sugar, corn syrup and water. Cook over medium heat, stirring until sugar is dissolved and mixture boils. Continue boiling, without stirring, until a small amount is very brittle when dropped into cold water. Cook slowly at end of cooking time so that the corn syrup will not discolor. Remove from heat. Add flavoring and food coloring. Stir only to mix. Drop syrup quickly from tip of spoon onto a flat, buttered surface.
Cream first three ingredients until real fluffy. Add eggs, one at a time creaming after each. Gradually add flour, one cup at a time. Beat a long time then add milk and vanilla. The trick to a good pound cake is taking the time to beat it really well. Bake for one hour at 350°.
Mix together brown sugar, syrup and margarine in a heavy saucepan. Bring to a full boil. Add baking soda and vanilla (be careful, it will start to bubble up). Remove pan from stove and pour over popcorn. Mix the popcorn with the caramel sauce. Enjoy!
Line bottom of large shallow bowl with lettuce; top with cauliflower florets and onion slices. Using a rubber scraper, spread mayonnaise over entire surface of salad. Sprinkle with Parmesan cheese and bacon bits (do not toss). Cover with plastic wrap and refrigerate overnight. Just before serving, toss salad to combine.
Saute hamburger or sausage, onion and pepperoni. Heat oven to 350°. Melt 1/4 cup margarine in baking dish. Toss cooked spaghetti in melted margarine. Cover with tomato sauce. Layer half of Swiss cheese, meat mixture and Mozzarella. Turn layer all of the mushrooms. Sprinkle oregano and basil on top. Layer remaining Swiss cheese, meat mixture and Mozzarella. Top with 1 can tomato sauce. Bake for 25 minutes.
Melt butter in 9 x 13-inch pan. Arrange chilies in layers in bottom of pan. Cover with cheese. Blend eggs, salt, milk and Bisquick. Mix and pour over cheese. Bake at 350° for 35 to 40 minutes.
Mix together the peanut butter and cream cheese. In separate bowl, mix together sugar and Cool Whip. Add all ingredients together and beat with electric mixer. Pour into 2 crusts. Keep refrigerated. Top with chocolate shavings, if desired.
In large skillet with a tight lid, brown chops in oil over medium heat about 5 minutes on each side. Pour off excess fat. Sprinkle celery, brown sugar, lemon juice and seasonings evenly over chops. Pour tomato sauce over chops last. Cover; simmer over low heat for 1 hour or until chops are tender. Serve with mashed potatoes or rice.
Cook meat and drain. Put meat in crock-pot to keep it warm. Add small cubes of cheese, soup and picante sauce. Serve warm with your choice of dipping chips.
Combine all ingredients and pour in greased casserole dish. Top with bacon slices. Cover and bake at 350° for 1 hour. Uncover and bake 1/2 hour longer until brown and bubbly.
*If using self-rising flour, omit salt and soda, or if using Wondra flour, add 3 tablespoons milk.
Brown turkey; add onion, salt, pepper, chili powder and Worcestershire. Add noodles and tomatoes. Pour into casserole and bake at 350° until browned. Top with cheese, if desired. Serves 8.
Dice all peppers. Combine with water. Put in blender and mix. Add peppers to vinegar and sugar and bring to rapid boil for 4 minutes only, using a very large pot since this tends to be very hot and may boil over. Remove from heat and add Certo and food coloring. Pour into containers and freeze.
Mix together the slightly beaten eggs, sugar and melted butter. Add flour and cream. Mix with beater until smooth. Bake on hot krumkake iron. Add a little more flour if the cakes are lacy.
Brown beef in oil. Place in crock-pot. Add remaining ingredients except 2 tablespoons flour and 1/4 cup water. Cook on low 5 to 6 hours. Serve over rice or mashed potatoes. Make gravy thickened with remaining 2 tablespoons flour and 1/4 cup water.
Preheat oven to 350°. Combine soup, milk, thyme, lemon juice and pepper in a large mixing bowl; set aside 1/2 cup of mixture. Add turkey and rice to mixture in bowl and toss well to mix. Lightly coat an 8 x 8 x 2-inch pan with cooking spray. Spoon turkey mixture into the dish. Arrange the broccoli on top. Pour the reserved 1/2 cup of soup mixture evenly over all.
Grind cranberries, apples, oranges, orange rind and nuts together. Add sugar. Mix and let set. Extra apples and oranges can be added according to size.
Spread pretzels in bottom of dish. Pour butter over pretzels. Sprinkle 3 tablespoons of sugar over butter. Bake at 350° for 6 minutes. Let cool. Mix cream cheese, 1 cup sugar and Cool Whip. Spread over first mixture. Dissolve Jell-O in water; add strawberries. Stir until thickened. Pour over 2nd layer. Cool.
Preheat oven to 350°. Combine all ingredients except pecans. Pour into the pastry shell. Top with pecans and bake for 40 minutes or until set.