HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients, adding muffin mix last. Pour into well-greased skillet. Bake 30 to 35 minutes in 350° oven. Wrap in foil. Store in airtight container in refrigerator. Keeps 2 weeks.
Have all cheese at room temperature. Cream together until smooth, adding remaining ingredients. Refrigerate until partially set. Form into ball and roll in very fine chopped nuts. Return to refrigerator. Remove from refrigerator 1 hour before serving.
Combine salmon, egg and onion in a bowl. Add some cracker crumbs. Spoon mixture into hand and make a patty. Roll in crumbs and fry.
Combine first 7 ingredients, boil 3 minutes and cool. Add remaining ingredients. Bake on cookie sheet, sprayed with oil, or 9 x 9-inch pan (as cake, then cut) at 350° for 30 to 35 minutes.
Mix together powdered sugar, margarine, milk, vanilla, pecans and coconut. Roll into balls. Dip into melted chocolate. Put on wax paper to cool.
Melt butter. Place graham crackers in blender. Blend crackers and butter. Press mixture into 9 x 12-inch greased pan. Pour coconut, nuts and chocolate chips evenly over cracker mixture. Pour sweetened, condensed milk over all. Bake at 350° for 25 minutes or until coconut becomes lightly brown.
Saute onion and garlic in butter or margarine over medium heat. Stir in meat and brown. Stir in flour, salt, pepper and mushrooms. Cook 5 minutes. Stir in soup, simmer, uncovered, for 10 minutes. Remove from heat, stir in sour cream. Heat through. Garnish with parsley. Serve with poppy seed egg noodles or fluffy rice. Serves 4 to 6.
Brown beef (if using); drain. Add to remaining ingredients in baking dish. Bake at 350° for 35 minutes. Serves 8.
Bring to a boil the sugars and water. Stir occasionally. Turn off and stir in maple flavoring.
Brown ground beef with diced onion in skillet over medium heat. Drain ground beef mixture in colander and rinse in hot water to get rid of excess grease. Return meat mixture to skillet and add all remaining ingredients. Mix well and simmer for approximately 20 minutes over low heat to blend flavors. Serve on sandwich buns.
In 2-quart casserole, stir sugar, cocoa, salt, milk and vanilla together until partially blended (mixture is too stiff to thoroughly blend). Place butter on top of mixture in center of casserole. Put in microwave on High power for 2 minutes or until milk feels warm on bottom of casserole. Stir vigorously until smooth. If all butter has not melted in cooking, it will as mixture is stirred. Blend in nuts. Pour into waxed paper lined dish. (Recipe can be doubled for thicker pieces of fudge. Cooking time will be approximately 4 to 4 1/2 minutes.) Place in freezer 10 minutes until set. Slice in squares and store.
Mix all ingredients in a 3-quart round casserole. Cover and bake in 350° oven for 1 1/4 hours. Fluff with fork before serving.
Sift flour, 1/4 tsp salt and baking powder together. Beat 4 egg whites stiff in large mixing bowl. Add 1/2 c sugar, gradually. Beat egg yolks until thick and lemon colored in small bowl. Add 1/4 c sugar and vanilla gradually. Fold egg yolk mixture into egg whites; fold in sifted ingredients. Place on waxed paper lined 15x10-inch pan. Bake 12 minutes at 375 degrees. Turn onto towel dusted with confectioners sugar. Roll quickly as for jelly roll. Cool on rack. Whip cream; fold in 2 Tbsp sugar and 1 c sliced strawberries. Unroll meringue; frost with whipped cream mixture. Roll and chill. Beat remaining egg white until stiff (or use Cool whip); add remaining sugar, 1/8 tsp salt and 3/4 c sliced strawberries. Beat until stiff, at least 5 minutes. Frost roll; decorate with whole strawberries immediately after frosting.
Brown and drain ground beef. Add taco seasoning according to package directions. Place in bottom of 9 x 13 casserole dish and allow to cool. Layer sour cream over ground beef. Layer refried beans over sour cream. Melt Velveeta cheese; add drained Ro-Tel and pour over beans. Top with grated Cheddar cheese. Bake at 300° for 30 minutes or until hot and bubbly. Garnish with green pepper and olives. Serve with tortilla chips.
Cut Swiss cheese and corned beef into quarters. Spread mustard on one side of bread and Thousand Island dressing on other. Place Swiss cheese and corned beef and sauerkraut between slices. Fry until brown. Slice in half (or if you prefer leave whole). May be prepared beforehand and frozen until ready to serve at which time place in oven for 10 minutes.
Place brisket in foil. Leave room in foil for air space. Put fat side of meat up. Pierce meat like pie shell. Put on sauce and salt and cover with foil. Bake at 275° for 5 hours. Open foil and add 2 cups barbecue sauce. Bake for 2 more hours. Cut meat on cross grain. Makes 6 to 8 servings.
Combine squash, onion, pepper, sugar, salt and flour, blending well. Stir eggs into mixture. Add margarine. Drop batter by tablespoonfuls on greased griddle or skillet. Cook until brown on both sides. Serve at once.
Cream oleo and sugars; add peanut butter and remaining ingredients. Spread in greased cookie sheet with 1-inch side. Bake 25 minutes; remove from oven and immediately sprinkle with chocolate chips. As they melt, spread as icing; cool.
Sift flour, soda, salt and cinnamon. Add pineapple, sugar, carrots, oil and eggs. Mix together well and bake at 325° for 1 hour or until done. Reserve juice from pineapple for frosting.
Mix sugar and Fruit-Fresh. Put over pears. Cook until thick. Add crushed pineapple. Cook 15 minutes longer.
Mix together all ingredients except for ham, Swiss and rolls. Spread meat mixture on wax paper to form a rectangle slightly wider on one end. Place ham and cheese on top and roll like a jelly roll. Cover with crescent roll dough. Bake for 50 minutes at 350°. Serves 4.
Add rice to milk in top of a double boiler. Cook, covered, over boiling water until rice is tender, about 1 hour. Stir occasionally. Beat egg yolks thoroughly; add 1 1/2 tablespoons suar and salt. Stir in some of the hot rice mixture. Add to rest of rice mixture in double boiler and cook 2 minutes longer, stirring constantly. Remove from heat and partially cool. Stir in vanilla. Beat egg whites until quite stiff, then gradually add remaining 1 1/2 tablespoons sugar, while continuing to beat until stiff. Fold into rice custard. Spoon into 4 to 5 dessert dishes. Top each with a cherry and a dribble of cherry juice. Chill thoroughly.
Cook for 20 minutes at medium. Top with corn chips, sour cream and Cheddar cheese.
Mix butter, Crisco and sugar. Cream well. Add milk, eggs, flour, vanilla and remaining ingredients. Beat at high speed until smooth. Grease and flour a 10-inch tube pan. Bake in cold oven for 1 hour and 15 minutes. Cool in pan 15 minutes.
Place potatoes in large saucepan with 4 cups water; bring to a boil. Reduce heat; cover and simmer 10 to 15 minutes or until tender. Drain. Add milk and vegetables. Bring to a gentle boil over medium heat. Reduce heat. Add cheese and butter and season to taste. Heat over low heat, stirring frequently until cheese is melted and vegetables are tender-crisp. Serve with grated Parmesan cheese. Serves 6.
Beat egg white and water until frothy, not stiff. Stir in sugar, salt, and cinnamon. Add pecans and stir well, until pecans are completely coated. Spread nuts on large baking sheet, lined with aluminum foil sprayed with Pam. Bake at 200° for 1 hour, stirring every 15 min. Remove form oven when dry and toasty. Cool. Store in airtight container.
Combine first 4 ingredients. Heat sugar, vinegar and water until sugar is dissolved. Pour over sauerkraut mixture and chill. Eat with vegetables or hot dogs.
In a large bowl cream the butter, margarine and sugar. Add egg, milk and vanilla. Beat until light and fluffy.
Mix and cook slowly until like jelly; put in baked shell and cover with meringue made from egg whites (beaten stiff) and to which has been added 3 to 4 tablespoons sugar. Brown in oven.
Cook the hamburger and Italian sausage on high and drain. Add the tomatoes, garlic, parsley and basil. Simmer 1/2 hour.
Add 1 box powdered sugar and 1 cup nuts. Spread on while cake is hot.
Mix all ingredients, except water and wieners, then add water. Cook 15 minutes. Add wieners and cook until good and hot.
Chop marshmallows up for a moister salad. Pour milk over marshmallows. Mix sugar in pineapple juice to dissolve. Add to mixture. Add strawberries, pecans and Cool Whip. Stir real well! Refrigerate before serving.
Put popcorn in oven at 250°. Cook other ingredients for 10 minutes past boil, then stir in 1/2 teaspoon baking soda. It will foam. Pour over popcorn; mix well. Cook for 1 hour, stirring every 15 minutes.
Precook pie crust at 400° for 2 to 3 minutes. In skillet, saute onions and mushrooms in butter. Cook and drain spinach and cut into small pieces. Add to skillet and mix. Allow to cool. Beat eggs, milk and cream. Add skillet mixture along with cheese and mix. Pour into pie crust and bake at 450° for 15 minutes. Reduce heat to 350° and continue cooking until golden brown, approximately 20 minutes.
Thaw and rinse and then drain shrimp. Cream together cream cheese and Italian dressing. Add shrimp (I use about 2/3 of package). Shape into ball. Refrigerate.
Stir corn meal slowly into combined hot milk and water. Add shortening, molasses and salt. Let stand until lukewarm. Sprinkle yeast into water; stir until dissolved. Stir into corn meal mixture alternately with flour. Turn out on a lightly floured board and knead about 7 minutes until smooth and elastic. Place dough in a greased bowl, cover and let rise until double in size. Knead down; divide dough into two parts. Shape each into a loaf. Let rise until double in size. Bake in 350° oven for 45 to 50 minutes.
Heat pineapple and Jell-O until Jell-O is dissolved. Cool, then add Cool Whip, buttermilk and nuts. Mix; pour into mold to congeal.
Dissolve gelatine in 4 tablespoons cold water. Add 1 cup boiling water, pineapple juice, sugar, salt and lemon juice. Refrigerate until partially set (1/2 hour at least). Remove and add 1 large cake, torn in 1 1/2 x 2-inch pieces. Line a colander with Saran Wrap (over the holes). Then layer cake, gelatine, etc. until all is used, leaving cake as the last layer. Refrigerate overnight. Invert in plate and ice with small Cool Whip.
Trim broccoli; pare stem and separate flowerets. Cut stem in 1/2-inch slices. Cut potato into 1/2-inch cubes. Saute onion and garlic in butter in a Dutch oven until tender, about 3 minutes. Add curry powder, chicken broth, water and salt to kettle. Bring to boil; add broccoli and potatoes. Return to boiling; lower heat, cover and simmer 20 minutes or until vegetables are tender. Puree mix in blender; do part at a time. Reheat mix in large saucepan over low heat. Stir in half and half. Heat until piping hot. Taste; add additional seasonings, if needed.
Mix jello and milk well in a rectangular pan. Add all fruits, reserving about 12 mandarin slices. Mix in the marshmallows, only enough to coat. Spread on the Cool Whip. Sprinkle with nuts, coconut and reserved oranges.
Combine in saucepan; mix well. Bring to boil, turn down heat. Let simmer 30 to 45 minutes.
Blend ice, sweetener and canola oil in water until it is slushy. Add strawberries and blend until they are diced and water turns red. Add rum extract and blend on high for about 10 seconds. Add Hi-Energy Strawberry Supplement and blend approximately 5 seconds more. Yum!
Slice squash. Boil until tender. Drain. Add all ingredients. Pour mixture into dish. Save some cracker meal to sprinkle on top. Bake at 375° for 1 hour or until brown on top.
Grease 9 x 13-inch pan. Put rolls in pan. Shake on regular pudding and pecans. Boil margarine and brown sugar. Pour over rolls and pudding. Cover with a towel and let sit overnight. In the morning, bake 1/2 hour at 350° until golden brown. Turn upside down immediately. Yummers!
Cook pasta and rinse in cold water. Drain well. Add remaining ingredients. Chill. Tastes best when made the day before needed.
Heat oil over medium heat and cook onion until translucent. Add garlic, oregano, basil and tomatoes; heat until simmering. Add salt and pepper; simmer until mixture reaches sauce consistency. Remove from heat and add parsley. Serve, refrigerate for up to a week or freeze until needed. A can of tomato paste can be added if you don't want to cook as long and want the sauce thicker.
Pour apple juice in percolator coffeepot. Add sugar. Fill coffee basket with red hots. Perk as for coffee. Serve hot.
Boil fryer until tender; debone and save broth. Cook egg noodles in broth. Put onion, celery and bell pepper in skillet and cook until tender. Then add to cooked noodles and add chicken, soups and pimiento. Mix well and bake in 350° oven for 30 minutes.
Combine sugar, salt, corn syrup, butter and milk. Cook in heavy saucepan, stirring until sugar dissolves to soft ball stage (238°). Cool at room temperature without stirring until lukewarm (110°). Add vanilla. Beat until mixture holds its shape and loses gloss. Add nuts and quickly spread in greased pan. Cool and eat and get fat!!
In an 8 x 8-inch pan put 17 to 20 Oreo cookies that have been finely crushed. Squirt chocolate syrup generously on crumbs. Spread soft vanilla ice cream on top, about 1 pint. Squirt a little more chocolate syrup on ice cream. Then top that with 4-ounce container of Cool Whip and freeze. Enjoy!
Beat egg well. Add piece of loaf bread and squash it up good. Add all other ingredients. Pat into 2 loaves and place in dish. Cook at 350° for 30 to 45 minutes. Spread as much ketchup as you like on top.
In large saucepan over low heat, melt margarine and chocolate. Stir constantly until smooth; remove from heat. Cool slightly. Stir in flour, sugar, nuts, baking powder, salt and eggs; mix well. Cover and refrigerate 1 hour. Heat oven to 300°. Shape dough into 1-inch balls; roll in powdered sugar. Place 2 inches apart on ungreased cookie sheet. Bake at 300° for 13 to 18 minutes, or until set. Remove immediately from sheet and cool. Makes 4 dozen cookies.
Blend butter and stuffing; line a greased 5 x 9-inch Pyrex dish with half the crumbs. Combine all other ingredients and pour over crumbs and almonds. Bake at 325° for 30 minutes.
Combine jello, pineapple, marshmallows and bananas. Set until firm.
Cook noodles according to package. Fry ground beef. Add onion, garlic and pepper, then soy sauce. Fry until hot. Serve on top of noodles.
Mix soups, sour cream, mayonnaise, salt and pepper. Add rice, green beans, water chestnuts, mushrooms and cheese. Add chicken last; mix well. Bake at 350°, uncovered, 45 minutes in a 9 x 13-inch baking dish. Stir occasionally. Let stand about 15 minutes before serving.
Place eggs in electric blender container; whirl until well beaten. Mix flour with sugar. Add to eggs with remaining ingredients. Continue to whirl at high speed in blender until well combined. Pour into 9-inch pie plates. Bake at 375° for 30 minutes.
Cook chicken until done, trying not to brown it. Combine soups, water and uncooked rice in large baking dish. Lay chicken in mixture. Cook until rice is tender.
Melt butter in large saucepan. Stir in flour; cook for 1 minute. Add milk gradually and cook, stirring constantly, until mixture thickens. Add chicken broth; stir well. Bring to a boil; lower heat and simmer 5 minutes. Stir in mustard, chicken, parsley, salt and pepper. Simmer 3 to 5 minutes, or until heated through. Ladle into soup bowls; sprinkle with croutons. Makes 4 to 6 servings.
In a 1 1/2-quart casserole dish, combine carrots, onion, water, thyme, salt, garlic powder and pepper. Cook 6 to 8 minutes or until carrots are tender. Stir once. Add margarine and toss. Makes 4 servings.
Combine first three ingredients in a saucepan. Bring to a boil and cook for three minutes. Remove from heat and stir in butter. Add vanilla. Cool slightly, then blend in sifted confectioners sugar. If too thick, thin with a drop of hot water.
Put all ingredients except paprika in a cooking pot. Sprinkle with paprika and cover. Simmer on medium heat until tender, about 1 1/2 hours. Serve with rice.
Mix together well all but chocolate chips. Pat out in 13 x 9-inch pan until smooth. Melt 2 cups chocolate chips or candy bar pieces. Spread over top. Refrigerate until set. Cut into squares.
Boil chili in mixture for 1 minute. Pack in jars filled with juice. Seal.
Pour oil over crackers. Mix up all dry stuff. Sprinkle over crackers. Stir; put in tight can. Make ahead.
Brown meat, green peppers and onion. Boil noodles and add soups, cheese and mushrooms to meat mixture. Pour into casserole and bake at 350° for 30 to 40 minutes. Ground turkey and cheese made with skim milk can be used for low cholesterol diets. This freezes well.
Beat eggs, meal, salt and 1 cup milk together well. Thin with remaining milk. Melt lard in the dish it is to be baked in and pour in the batter. Last, add the soda. Let the oven be hot when the bread is put in.
Heat oil in skillet on medium-high. Add chops; cook until browned on both sides. Stir in stewed tomatoes, tomato sauce, green pepper, oregano and pepper. Bring to boil. Reduce heat. Cover and simmer 15 minutes. Remove from skillet. Stir stuffing mix and 1/2 cup of cheese into skillet. Place chops over stuffing. Sprinkle with remaining cheese. Cover. Remove from heat. Let stand 5 minutes.
Blend cream cheese and sugar together.	Spread over pie crust and sprinkle with pecans. Cover with Cool Whip and top with pie mix. Chill overnight.
Mix cake mix. Take 2 cups of mixture and pour into greased and floured cake pan. Bake at 350° for 15 minutes. Melt caramels, oleo and Pet milk in double boiler. Pour over partially baked cake mix and then add chocolate chips and chopped nuts. Pour rest of cake batter over all of this. Bake for about 20 minutes or until done. Sprinkle top with confectioners sugar.
Sprinkle chicken with salt and pepper to taste. Coat chicken with paprika. Melt butter in skillet and brown chicken; lower heat. Add the amount of vegetables you need for your family. Cover and cook 45 minutes or until chicken is done. Remove chicken and vegetables. Mix flour and water until smooth; pour into drippings for gravy.
In a mixing bowl, beat the butter and margarine for 30 seconds. Add sugar and beat until fluffy. Add egg yolk; beat well.
Clean shrimp and break up. Chop onion and celery. Heat soup just until it boils. Dissolve gelatin in 1/4 cup water and pour it into the soup. Turn off soup mixture and add the other ingredients. Set at least 6 hours.
Place potatoes, soups, onions, green pepper, sour cream, salt & pepper into a large mixing bowl. Let stand until you can mix the ingredients together. Place in greased 9 x 13 glass pan. Sprinkle with parsley flakes & paprika. Bake uncovered at 300° for 1 1/2 to 2 hours.
Mix first 5 ingredients and pour into a 9 x 13 inch cake pan. Bake in oven at 350° for 35 minutes. While the cake is still hot, use a fork and poke holes all over the cake.
Sprinkle on top of potatoes. Bake 25 to 30 minutes at 300°.
Dissolve Jell-O in 2 cups hot water. Add 2 cups cold water. Cool. Add blueberries and grapes. Pour into ring mold. Serve with sour cream in center of ring. Yields 8 servings.
Cook and drain macaroni; put in crock-pot. Add butter and 2 cups cheese; stir. Add milk, beaten eggs, can of milk, salt and pepper. Pour in crock-pot and stir. Top with 1/2 cup of cheese and cover. Cook 3 hours on low heat.
Cover bacon with a paper towel. Cook until done. Remove bacon and cook onions in bacon drippings on High for 3 minutes. Add other ingredients. Cook, uncovered, on High for 10 minutes. Stir twice.
Boil chicken; break into chunks. Mix into soup the following: celery, onion, mayo, almonds and chicken. Pour into greased casserole. Cover with 1/4-inch stuffing mix. Bake at 350° for 20 to 30 minutes. Make a day ahead or can be frozen.
Beat cream cheese with sugar; fold in Cool Whip. In a separate bowl, put 1 large can pineapple tidbits (drained), the strawberries, 1/2 cup chopped nuts and the sliced bananas. Mix well, but gently. Combine with the cream cheese mixture. Spoon into a large loaf pan or 9 x 13-inch pan. Freeze overnight. Cut into squares to serve. This may be tightly sealed and kept in the freezer for 3 or 4 months. You may line the pan with whole graham crackers and cover the top with graham crackers, this is much better.
Brown 1 pound hamburg or 1/2 pound hamburg and 1/2 pound sausage. Can put in handful of pepperoni (optional), 1 jar chunky Prego sauce and 1 package Mozzarella cheese. Grease 9 x 13-inch pan. Put in macaroni and cheese that has been prepared according to directions on package. Pour eggs, onion and peppers over macaroni and cheese. Next, put layer of meat, next layer of Prego sauce, then cheese. (Watch so cheese doesn't burn.) Bake at 350° for 30 to 40 minutes.
Make syrup by boiling 1 cup sugar and 1 1/2 cups water for 5 minutes. Pour into 8-inch square pan. Mix flour, 2 tablespoons sugar, baking powder and salt. Mix milk, egg and shortening; add dry ingredients. Mix to soft dough. Roll dough 1/4-inch thick. Spread fruit over dough. Sprinkle with 1/4 cup sugar, nutmeg and cinnamon. Roll up and cut into 9 slices. Place cut side down in pan of syrup. Bake at 400° for 25 minutes.
Empty cake mix in large bowl. Add applesauce, eggs, salt and flavoring. Beat 3 minutes until smooth. Combine nuts, coconut and cherries with 3/4 cup flour. Stir in batter until well mixed.
Brown beef and pour off the fat. Add seasoning and tomato sauce. Cover and simmer for 15 minutes. Cook noodles according to package directions and drain. Combine onions, cream cheese and sour cream.
Drain all beans and add to pork and beans. Put into 2-quart casserole. Saute bacon and onion. Add other ingredients. Pour over bean mixture. Bake 1 hour at 350°.
Mix all ingredients and pour in baking dish. Dot with butter. Bake at 350° until set (about 30 minutes).
Shred carrots, using large holes of grater. In a large bowl, combine carrots, raisins and pineapple. In a small bowl, mix mayonnaise and powdered sugar until well blended. Pour over carrot mixture and toss lightly to coat evenly. Cover and refrigerate at least 2 hours. Yield: 8 servings.
Blend flour and Crisco, and add water and salt until dough is moist. Roll into a ball and set aside. Mix apples, sugar and cinnamon. Roll out ball of pastry for 2 crusts. Put bottom crust into 9-inch pie plate and fill with apple mixture. Dot with teaspoon of butter. Top with second crust. Flute edges and place small slits to let moisture escape. Bake at 350° for 1 hour.
Cream butter and sugar. Add eggs. Combine dry ingredients and add alternately with sour cream. Add extract. Grease and flour tube pan or 8 x 11-inch loaf pan. Spread half of batter in pan. Add half of cranberry sauce on batter. Add remainder of batter and rest of sauce on top. Sprinkle nuts on top. Bake at 350° for 45 minutes or until done; top with glaze.
Combine in one bowl the chopped dates, butter or margarine, boiling water and soda. Now add, beating in well, the egg and vanilla. Sift in next, stirring only until smooth, the sugar and sifted flour. Add last 1 cup chopped nuts. Bake at 375° for 20 to 25 minutes in muffin tins.
Saute oil, butter, dry seasonings, chicken broth and chicken strips until 3/4 done. Blanch green peppers and cut off tops (remove seeds). Do this first. Remove chicken from pan (save saute mixture). In same pan, saute broccoli, red pepper and mushrooms until cooked but firm. Dice chicken. Mix chicken, vegetables and bread crumbs together. Firmly pack mixture into green peppers. Bake in shallow dish at 350° for 20 minutes checking occasionally that peppers are keeping their shape. Just before removing, sprinkle Romano cheese and cook 5 more minutes. Serve with baked or roasted potatoes.
Brown onion in butter; add flour and mix. Add water and corn and cook until it thickens. Add milk, salt, butter and dash of pepper. Heat to boiling point. Serve hot. Can be served with bacon bits sprinkled on top.
Grind apricots and coconut together. Add milk and sugar to fruit mixture, a little at a time. Shape into marble size balls; roll in confectioners sugar. Easy and very good!
Mix all ingredients except pecans and caramels. Roll into logs and chill. Melt caramels in top of double boiler or microwave. Pour into large plate.