HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat eggs well. Add salt, pepper, onions, parsley, oil, garlic and cheese. Add squash and Bisquick. Pour in 9 x 13-inch pan. Bake 45 minutes at 350°.
Mix sugar, cocoa, milk and vanilla in a medium saucepan; bring to a boil 1 minute (no more). Add 1 stick margarine, peanut butter and oats. Mix well. Spoon out on wax paper; let cool.
Pour oil into a 13 x 9 x 2-inch pan. Cover bottom with oil. Add remaining ingredients to pan (chips last). Stir with a fork or spoon. Bake 35 to 45 minutes at 350°.
Shape in balls and brown in fat slowly. Add the tomato soup and 1/2 cup water. Cover and cook slowly until meat is well done and sauce is thick.
Sift dry ingredients together. Cut in margarine. Add milk until it makes soft dough. Flour board and roll out dough; cut out biscuits. Bake at 475° for about 20 minutes.
Heat sugar, juice and vinegar in saucepan. Combine water and cornstarch. Add gradually to hot liquid to thicken. Add beets. Stir in butter and salt. Serve warm.
Cook macaroni in large pan. Brown meat with salt, pepper and garlic salt. When browned, stir in chili powder and flour. Mix well. Pour in milk slowly. Drain macaroni. Add tomato sauce. Pour meat mixture into macaroni. Cook for 15 minutes.
In a large skillet, brown chicken in oil. Drain fat. Sprinkle with salt and pepper. Stir in rice and chicken broth. Arrange pepper and onion on top. Pour herb sauce over all. Simmer, covered, for 45 minutes. Sprinkle with cheese just before serving. Yields 4 to 5 servings.
Mix first five ingredients. Beat 3 to 5 minutes. Stir in chocolate chips. Bake 50 to 60 minutes in Bundt pan. Cool 30 minutes.
Mix dry ingredients and set aside. Whip egg whites until stiff. Whip egg yolks until thick and lemon colored. Gradually add melted butter. Follow with sour cream and buttermilk. Add dry ingredients all at once and mix until batter is smooth. Fold in egg whites gently. Bake on heart shaped waffle iron heated until a drop of water sputters. Serve with whipped cream and jam.
Beat ingredients, except wafers and pie filling, until fluffy. Put wafer in bottom of a foil cupcake liner and fill with mixture to about 2/3 full. Bake for 15 minutes at 375°. After baking, put cherry pie filling on top and chill for about 1 hour.
Combine an equal amount of apple juice, whole cloves and cinnamon sticks in 2 mugs or cups. Heat for 3 1/2 minutes. Do not allow apple juice to boil. Garnish with a dollop of whipped cream in each cup and sprinkle with nutmeg.
Complete in one pan. Place pork chops in baking pan plus also all other vegetables and tomatoes on top. Pour oil over just to coat the top only.	Bake at 375° for approximately 1 1/2 hours or until done. Please stir at intervals. Good served with applesauce and good bread.
Mix together. Choose flavor of Kool-Aid according to decor of party. Put in freezer and let become icy before serving. (I have frozen this weeks before taking it out in time to become slushy before serving.) This recipe is a little over a gallon, serving 16 to 18 cups. Fruits may be added; frozen strawberries is great with red punch.
Beat eggs. Add sugar and beat well. Add sifted ingredients alternately with the milk. Bake at 375° for 15 to 20 minutes in greased pan. Turn out on damp cloth, spread with jelly and roll. Roll in powdered sugar.
In skillet that has lid, fry bacon 2 minutes. Stir in onions and garlic; cook until tender. Add meat and brown. Stir in seasonings, tomato sauce and water. Cover; simmer about 25 minutes. Stir in ripe olives. Break half of spaghetti into greased 2-quart casserole. Cover with half the sauce, then top with half the cheese. Repeat layers. Cover. Bake in a 350° oven 30 minutes. Uncover; bake 15 minutes longer until browned and bubbly. Serves 6.
Melt butter and saute onions. Add flour and stir until combined. Add milk gradually, then add broccoli. Cook on low for one hour. If too thick after sitting, add additional milk.
Heat water to boiling. Add tea bags and steep for 15 minutes. Remove tea bags. Add other ingredients and cook over low heat until boiling.
Cook and drain squash; mash. Melt margarine. Put in squash and other in crumbs; line baking dish with 1/2 crumbs. Mix all other ingredients and pour over crumbs. Put rest of crumbs on top of squash. Bake at 350° for 35 minutes.
Combine all the ingredients, except lemon-lime soda, in blender container. Cover container. Blend until smooth. Pour into freezer trays or ice cube trays. Freeze in freezer until firm. Place scoops or cubes of frozen slush in a glass. Fill with lemon-lime soda.
Mix all ingredients in order given. Pour into unbaked pie crust. Bake 10 minutes at 425°; then 30 minutes at 300°.
Thaw strawberries and drain juice into small saucepan. Heat juice until hot (there is not very much juice); do not bring it to a boil. Add Jell-O to juice and stir until sugar is dissolved. Immediately pour hot Jell-O/juice mixture over cream cheese and blend until smooth. Add containers of Cool Whip and continue blending until mixed. STIR in strawberries and marshmallows (do not use mixer for the strawberries or marshmallows, it pulverizes them!). Refrigerate until firm. Makes enough for any potluck or holiday dinner!
In a crock-pot, layer cabbage, then put in sauerkraut on top of cabbage. Last, add 5 or 6 ribs and cook on low heat for 8 hours. Salt and pepper to taste.
Mix and press crackers and 1 stick melted butter in 10-inch pie plate. Slice and cook onions in 1 stick butter. Put over crust. Mix well the milk, eggs, salt and pepper and pour over onions. Top with sliced American cheese. Bake at 350° for 30 to 45 minutes until cheese is melted and golden brown.
Score ham and place on rack in baking pan. Cover top with 1 cup brown sugar and pour over 1 bottle champagne. Bake at 325° for 2 hours. Combine remaining champagne, brown sugar, honey, ginger and mustard and bring to rolling boil in saucepan. Lower heat and simmer while basting ham every 15 minutes until done. Garnish with pineapple slices and sliced apples, if desired.
Combine softened cream cheese and shredded Cheddar cheese. Add pimento, green pepper, onion, Worcestershire sauce, lemon juice, cayenne pepper and salt. Mix well. Chill. Roll in finely chopped pecans.
Mix beans and taco seasoning. Place on platter. Layer other ingredients. Serve cold. Dip with Fritos or nachos.
In bowl, combine first four ingredients. Brush cut sides of wedges with oil, then dip in seasoning. Bake at 400° for 20 to 25 minutes or until tender.
Wash and cube potatoes with skins on. Cook in boiling water until just barely tender. Remove from heat and drain. In a 2-quart casserole place a layer of potatoes, half of the bacon, half of the cheese and half of the butter. Season with salt and pepper. Repeat layers. Heat in oven at 350° for about 20 minutes until cheese is bubbly. Remove from oven and garnish with parsley. Serves 6 to 8.
Sift flour, sugar, cocoa, baking soda and salt into 10 x 7 x 8-inch baking pan. With finger, make 3 holes. In first hole, pour in butter; in 2nd hole, pour in vinegar; in third hole, pour in vanilla. Pour water over all. Mix with fork until blended. Bake at 350° for 25 to 35 minutes. After baking, pour chips over top and bake 2 to 3 more minutes until melted. Spread.
Sift sugar and cocoa into medium glass bowl. Add milk and margarine. Cut margarine in 4 or 5 pieces; arrange around edges, not in center. Do not stir! Microwave for 2 to 2 1/2 minutes on High. Add vanilla and pecans; stir to blend well. Pour and spread into an 8-inch pan.
Mix together all ingredients, except egg whites and berries. In a separate bowl, whip egg whites until peaks stand. Fold eggs into mixture and add berries. Spray skillet with Pam. Pour batter by 1/4 cup into skillet. Cook on both sides until golden brown. Enjoy!
Combine potatoes, powdered sugar, flavoring and coconut. Form into balls; freeze or chill. Dip into mixture of melted chocolate chips and paraffin. Place on wax paper.
Drain clams; reserve 3 tablespoons liquid and set aside. Place reserved clam liquid, dill and next 5 ingredients in food processor. Cover; process until smooth. Spoon mixture into bowl; stir in clams. Serve with raw vegetables. Yield: 1 1/2 cups.
Mix 2 c. salad dressing, sugar to taste (about 1/2 c.) and 4 Tbsp. vinegar. Pour over ingredients.
Cook asparagus and drain well. Arrange cooked asparagus in a 9 x 13-inch baking dish. Melt butter. Add soup mix, stirring well. Drizzle mixture over asparagus. Top with cheese. Bake at 450° for 10 to 12 minutes. Serves 6 to 8.
Cook first 3 ingredients on medium heat until hot dogs are browned on both sides and onion is tender, then add remaining ingredients. Bring to slight boil and serve. Great with garlic bread. Serves 4 to 6 people.
Place onions and water in saucepan. Cover and cook over medium heat until tender, about 12 minutes. In another saucepan, combine sugar, flour, salt and vinegar. Stir until smooth. Bring to a boil. Cook and stir 2 minutes. Stir in butter until melted. Drain onions and add to sauce. Sprinkle with parsley. Yields 5 servings.
Preheat oven to 325°. Cream the eggs, sugar, Crisco and flavorings together. Add flour and milk; mix well. Lightly flour and grease cake pan. Cook for 1 hour and 15 minutes, or until toothpick comes out of center clean.
Brown chops on both sides in fat in skillet. Season with salt, pepper and herbs. Top with onion, potatoes and green pepper; add tomatoes. Cover and cook slowly 45 minutes to 1 hour. Serves 4.
Brown beef in oil with garlic. Chop onions and add to the beef. Mix all remaining ingredients and pour over beef. Cover tightly and simmer about 1 1/2 hours or until the meat is tender. Makes 8 servings.
Saute onions in shortening. Add mushrooms. Cover and cook 5 minutes more. Remove onions and mushrooms from skillet. Brown round steak slowly and thoroughly. Add flour and mix well. Add 1 can canned tomatoes, pepper and Worcestershire sauce. Cover and cook very slowly for 1 hour, stirring occasionally. Add sour cream, onions and mushrooms. Cover and cook 1/2 hour longer. Serve over rice or noodles.
Soak pickles overnight. Then boil 40 minutes. Slice cucumbers 1/4-inch thick; cover slices with a solution of 2 cups slaked lime in 2 gallons of water. Soak 24 hours. Slaked lime is available from your lumber dealer. Next day, rinse pickles well and cover with fresh water. Soak 3 hours longer. Drain and cover with this mixture. Soak in a crock container (only). Pack in jars and seal.
Whisk together lemon juice and next 5 ingredients in a large bowl; add artichoke quarters and diced pimiento, and gently toss. Cover and chill 8 hours or overnight. Snap off tough ends of asparagus; cook in boiling salted water to cover 3 minutes or until crisp-tender. Drain asparagus and plunge into ice water to stop cooking process. Place cooked asparagus in a large heavy-duty zip-top plastic bag, and store overnight in refrigerator, if desired. Add asparagus to artichoke mixture, and gently toss. Cover and chill 2 hours. Garnish, if desired.
In a large bowl, cream sugar, powdered sugar and margarine until light and fluffy. Add oil, vanilla and eggs and mix well. Stir in flour, baking soda, cream of tartar and salt. Blend well. Refrigerate 2 hours or overnight. Heat oven to 375°. Shape dough into 1-inch balls and place 2 inches apart on ungreased cookie sheets. Flatten with bottom of glass dipped in sugar. Bake for 5 to 8 minutes, until set, but not brown. Yields 9 to 10 dozen cookies.
Remove stems from spinach; wash leaves thoroughly, and pat dry. Tear into bite-size pieces. Combine spinach, bean sprouts and next 3 ingredients; toss salad gently. Chill. Combine sugar and remaining ingredients in a jar. Cover tightly and shake vigorously. Chill. Shake dressing well before pouring over salad; toss salad gently. Yields 6 to 8 servings.
Sprinkle gelatine on water to soften. Place over low heat to dissolve. Cool. Add salt, lemon juice, Worcestershire sauce and pepper. Stir in mayonnaise. Fold into remaining ingredients. This fills a 3-cup mold. I double recipe. Enjoy.
Gently squeeze juice from lemons into large resealable bag. Leave lemon wedges in bag. Add oil, garlic, basil, thyme, salt and cayenne pepper. Add chicken and turn to coat. Seal bag and refrigerate 24 hours, turning frequently. Drain and discard marinade. Grill chicken over medium heat until juices run clear, turning every 15 minutes.
Cream butter and sugar. Add cocoa, eggs and vanilla. Mix well. Alternately add flour and coconut (1/2 cup at a time). Add nuts and beat for 2 minutes. Pour into a 9 x 13 x 2-inch pan. Bake at 350° for 35 to 45 minutes. Remove from oven and spread with marshmallow cream while still warm. Spread with frosting when completely cooled.
Mix all the ingredients; place in casserole. Cover and bake 3 hours at 350°. Do not peek. May be served over rice or noodles.
Cut the onion up in pieces. Keep broth from chicken. Take about 1/2 loaf or little more bread, toasted, then take broken up bread and chicken and mix. Add broth, enough to make it good and moist. Salt and pepper to taste. Put in baking dish. Bake about 40 minutes or until brown at 350°.
In 10-inch skillet, combine salad dressing, chicken, broth, rice, chilies, chili powder and cumin. Mix well. Add chicken and bring to a boil. Reduce heat and cover. Simmer 25 minutes. Top with tomatoes and olives. Cover and continue cooking 5 minutes. Remove from heat. Sprinkle with cheese and let stand 5 minutes, until liquid is absorbed.
Soften margarine and mix with sugar. Add eggs and beat well. Add pineapple and bread. Mix well. Pour into a greased casserole. Bake at 350° for 45 to 60 minutes.
Combine broccoli and onions; cook until almost done. Drain and add remaining ingredients; stir well. Pour into greased 2-quart casserole. Bake at 350° about 30 minutes.
Cook large cake for 4 hours and 20 minutes at 200°. Increase heat to brown cake. In mixing bowl, mix the butter, margarine and sugar; beat until creamy. Add eggs, one at a time, until all are added. Add orange juice with sugar. Add the flavoring and flour; beat until all is mixed well. Mix all other ingredients in large pan with flour; coat well before adding to batter. After adding all ingredients, mix well for about 5 minutes.
Mix together well and roll into balls. Place in two 9 x 13-inch pans. Preheat oven to 420°. Set aside until sauce is ready.
Preheat oven to 300°. Combine rice, egg yolks, milk, butter and cheese in a bowl. Mix well. Beat egg whites with salt in mixer bowl until stiff peaks form. Fold gently into rice mixture. Spoon into greased 8 x 10-inch baking dish. Bake for 30 minutes or until set and brown.
Cook ziti for 10 minutes; drain. Combine with other ingredients and 1 1/2 cups of spaghetti sauce. In a 3-quart casserole, layer 1/2 cup sauce over bottom, ziti mixture over sauce and top with 1 1/2 cups sauce. Sprinkle Parmesan cheese on top. Cover and bake 30 to 35 minutes at 375°.
In a small bowl, beat together cream cheese, sour cream, oregano, garlic powder and red pepper. Spread evenly in a 9 or 10-inch quiche or pie plate. Spread pizza sauce. Sprinkle with green onion, green pepper and pepperoni. Bake at 350° for 10 minutes or heated throughout. Take out and add Mozzarella cheese; return to oven and bake 5 more minutes or longer if cheese is not melted. Best served with Italian bread.
Mix pudding mix and milk. Add sour cream and Cool Whip. Alternate layers of wafers, bananas and pudding, ending with pudding. Chill.
Saute in a large kettle the oil, red onion, garlic, green pepper, basil, bay leaves, salt and oregano. When onions become clear and soft, add the following ingredients: tomato puree, tomato paste, red wine, chopped tomatoes, sugar and black pepper.
Beat concentrate in large bowl with electric mixer on low speed, about 30 seconds. Gradually spoon in ice cream; beat until well blended. Gently stir in whipped topping until smooth. Freeze until mixture will mound, if necessary. Spoon into crust. Freeze 4 hours or overnight until firm. Let stand at room temperature 15 minutes or until pie can be cut easily. Garnish with Citrus Twists and mint leaves. Store leftover pie in freezer. Makes 8 servings.
Mix all ingredients, except cheese and chips. Pour into an 8 x 8-inch baking dish. Top with cheese. Bake at 325° for 40 to 45 minutes. Let stand 10 to 15 minutes before serving. Serve with chips.
Cut shark into chunks (1-inch to 2-inch). Pour flour into bowl. Make a well and add egg yolk, beer and salt. Mix. Combine milk and water, add half to batter, stir. Add remaining milk and water mixture, gradually, stirring until batter is smooth. Let batter rest 30 minutes.
Slice the potatoes on large heavy tin-foil sprayed with Pam. All of the other ingredients are optional and to each persons preference. Slice margarine and put over all ingredients. Cover with another piece of heavy tin-foil. Fold all edges, so completely sealed. Barbecue for 6 minutes, flip over for 6 more minutes.
Chop all vegetables coarsely. Pour 1 cup salt over vegetables. Store in refrigerator overnight; drain. Mix the sugar, water, etc., thoroughly and pour over drained vegetables. Cook for 15 minutes; can in hot jars.
Brown hamburger with chili powder and salt and pepper. Then heat tortillas in microwave (1 to 3 at a time) for 20 to 30 seconds. Put meat mixture in tortilla and roll (like a burrito). Place in a 13 x 2 x 9-inch pan (or smaller). Then pour enchilada sauce over. Add chili (you need to add water to the chili before pouring it over, about 1/2 to 3/4 can of water). Spread it over the enchiladas. Bake at 350° (cover with foil) for 45 minutes. Take out and add cheese. Return to oven until cheese is melted. Serve with chips and picante.
Mix Velveeta and Cheddar until soft. Add and mix cream cheese. Add Worcestershire, Tabasco and garlic salt. Make into ball. Roll in nuts.
Combine first 3 ingredients. Add water and cook about 1 minute. Beat and spread on cake.
Cook spinach according to box directions. Reserve 1/2 cup liquid. Squeeze spinach very thoroughly. Melt butter; add flour. Stir in spinach liquid and evaporated milk. Cook until thickened. Remove from heat and add seasonings and cheese. Stir until the cheese is melted and mix with the spinach. Spoon into a shallow greased casserole. Sprinkle with bread crumbs and drizzle with a little melted butter or oil. Bake at 400° for about 15 minutes until bubbling.
Mix together drained corn, peas and green beans. Add onion, pepper, celery and mushrooms. Combine sugar, vinegar, oil, salt and water in saucepan. Bring to boil. Cool completely. Pour over vegetables and refrigerate.
Blend together sugar, brown sugar, margarine, shortening, beaten eggs and vanilla. Add remaining ingredients. Put on a cookie sheet and bake at 350° for 8 to 10 minutes.
In medium saucepan, bring water, milk and margarine to the boiling point. Stir in noodles and Alfredo sauce and broccoli. Continue boiling over medium heat, stirring occasionally, 8 minutes or until noodles are tender. Stir in chicken; heat through. Makes about 2 servings.
Sift together flour, sugar, baking powder, soda and salt. Add and beat 2 minutes the oil, 1/3 cup buttermilk and bananas. Add and beat 2 more minutes the 1/3 cup buttermilk and unbeaten eggs. Bake at 350° for 45 minutes in a loaf pan. Bake 30 minutes for layers. Two-thirds cup of nuts may be added.
Combine apples and sugar; toss to mix. Let stand 30 minutes. Add flour, salt and soda. Beat 1 minute on medium speed. Add eggs, oil, vanilla and cinnamon. Beat 3 minutes on medium speed. Divide batter. Pour into three 9-inch round cake pans. Bake at 350° for 25 minutes or until done. Frost cake with Coconut Pecan Frosting.
Mix together mayonnaise, sour cream, sugar, salt, dill weed and garlic powder. Toss with vegetables. Refrigerate for 2 hours before serving.
Mix ingredients together. Bake in a Bundt pan at 350° for approximately 1 hour.
Cut meat in thin strips. Trim off fat. Brown meat in skillet with mushrooms in butter. Add onions. Combine soup, tomato paste and seasoning; add to meat mixture (cover). Simmer for 1 hour. When you go to serve, stir in sour cream. Serve with fluffy hot rice.
Place melted caramel into bottom of Bundt-shaped pan. Mix remaining ingredients together and pour on top of caramel. Bake at 250° for about 1 hour. When mixture is dry, remove from oven. Let cool, then remove from pan by turning pan upside down.
Cook onion in butter until tender. Blend flour, chicken bouillon, salt, sage and pepper. Add milk and water. Cook and stir until thickened. Stir in chicken and vegetables. Heat until bubbly.
Saute onion and celery in oleo. In large mixing bowl, add soup to chicken broth. Mix all ingredients well and pour in 9 x 13-inch casserole sprayed with Pam.
Cook broccoli according to package directions. Crush Ritz crackers and mix with melted margarine. Put half of cracker mixture into a baking dish. Add the cooked broccoli and the cubed Velveeta. Top with rest of cracker mixture. Cover. Bake at 350° for approximately 20 minutes.
Wash and sort beans. Add 2 quarts hot water. Cover and soak overnight. Drain well. Discard the liquid and add cold water to cover the beans to about 1/2-inch over top. Add onions, peppers, celery, ham, salt, cayenne and black pepper to beans. Bring to a boil. Reduce heat. Cover and simmer 2 1/2 hours, stirring occasionally. Add onion tops and parsley to beans. Simmer, uncovered, about 30 minutes. Serve 1/2 cup beans over 1/2 cup rice. Contains 244 calories, 43 gm. cholesterol, 14 mg. protein, 3 gm. fat and 381 mg. sodium per serving.
Heat oven to 350°. Butter and flour a 12-cup Bundt pan. In a small mixing bowl use electric mixer and beat cream cheese and sugar until smooth. Add egg and vanilla; beat until blended and set aside. Prepare cake as label directs; fold in chocolate morsels. Pour chocolate batter into prepared pan; evenly cover with cream cheese mixture. Bake until a wooden pick inserted in center of cake comes out clean, 44 to 55 minutes. Cool on a wire rack for 25 minutes. Remove from pan and cool completely. Dust with confectioners sugar.
Saute chicken in butter until cooked through. Put in 13 x 9-inch pan. Save the pan juice. Mix soup, sour cream and parsley and pour over chicken. Crush Ritz crackers and add to pan juices, then sprinkle on top of chicken. Bake covered at 350° for 20 to 25 minutes. Take cover off and cook for 5 minutes.
Melt butter with strawberries. Mash in. Mix in powdered sugar until spreading consistency.
Mix all ingredients together; place in glass container and cover loosely. Store at room temperature. Stir 2 or 3 times the first day and once a day thereafter. At the end of 2 weeks, the starter is ready to use for making 30 Day Cake.
Line cookie sheet with graham crackers. Boil butter, margarine and sugar for 2 minutes. Pour over graham crackers; sprinkle on nuts. Bake in preheated oven at 350° for 10 minutes. Let cool, then break apart. Store in airtight container.
Combine all except milk. Cook on low for 6 hours. Take out ham bone and chop up ham. Put ham back in and add milk. Cook 1/2 hour more. Add more water or milk if too thick.
In a bowl, mix dressing, soup mix and apricots together. Place chicken breasts in large casserole dish. Pour sauce over chicken. Bake in oven at 425° until done.
Pour boiling syrup over beets. Seal. Cold pack 1/2 hour in boiling water. This fills 3 quarts of beets. These can be used for Harvard beets also.
Toss together the first 6 ingredients. Cook the hamburger; drain. Add the kidney beans. Mix together the lettuce and hamburger mixtures. Add the crushed Doritos taco flavored corn chips and toss. Garnish with 1 sliced avocado before serving.
Cream the butter and sugars. Add vanilla, eggs, cream of tartar, baking soda and salt; mix well. Add flour. Roll dough into balls; flatten on greased cookie sheet with a glass dipped in sugar. Bake at 350° to 375° for 10 to 12 minutes. Great, easy sugar cookies.
Place all ingredients, except ground beef and oatmeal in blender. Blend well. Add blended ingredients to ground beef and oatmeal. Mix thoroughly. Shape into meatballs. Either fry in a small amount of shortening or bake for 35 to 45 minutes in a 375° oven. Meatballs may be served plain or served in a spaghetti sauce. Makes about 30 one-inch meatballs.
Beat with electric mixer in order given. Pour in regular cake pan. Bake at 375° until golden brown. When it draws away a little around the cake pan it is done.