HumbleIntelligence/food-ner-1-Million huggingface dataset:
Squeeze small handfuls of sauerkraut to extract all moisture. Saute kraut in butter in skillet until it begins to brown and is covered in butter. Add caraway seed. Put kraut in prepared pie shell. Top with corned beef; top that with cheese slices. Pour custard of milk and eggs over everything. Bake in preheated 375° oven for 40 to 45 minutes, or until custard is set. Serves 4 adults.
Mix thoroughly margarine, sugar, egg and flavoring. Add flour, soda and cream of tartar. Cover dough and chill 2 to 3 hours. Roll dough 1/8 inch thick. Cut. Bake at 375° for 7 to 8 minutes.
Use only 2 3/4 cups milk for each package pudding. This will make the pudding set better to slice.
Melt cheese in chili in small saucepan. Add green chili peppers and jalapeno peppers to taste. Serve warm with corn chips or nachos. Preparation time: 5 minutes. Cooking time: 10 minutes.
Cook rice and let stand 10 minutes. Melt oil and butter in skillet. Add garlic, onion, m.s.g., salt and pepper; brown lightly. Add ham and shrimp. Cook 3 minutes. Add rice. Toss. Add ketchup. Cook about 5 minutes. Serve with soy sauce.
Blend cake mix and pudding. Add milk and oil. Add eggs, 1 at a time. Beat 4 minutes all together. Stir in 1 package chocolate chips. Put German chocolate bar, grated, in cake mix. Cook at 350° for 1 hour (50 minutes), in a Bundt cake pan. Sprinkle powdered sugar on top.
Bring to a boil the first 3 ingredients. Let simmer 1 hour. Add the brandy, vodka and vanilla. Bottle in dark bottles, if available.
Cream butter, oil, sugars, eggs and vanilla. Add 2 cups flour with salt, soda and cream of tartar. Add remaining flour. Mix dough and let set in refrigerator overnight. Make dough into small balls and roll in granulated sugar. Press down with fork. Bake at 350° until done. Cookies will not be brown.
Add egg, oil and water to cake mix. You may add nuts, raisins, coconut or chocolate chips; most anything goes. Drop by spoonfuls onto a cookie sheet, or just spread the whole thing out in a pan and bake, then cut into bars. Bake at 350° for about 20 minutes, if done in pan.
Mix nuts, jello and coconut in a bowl. Stir in milk, vanilla and food coloring. Chill overnight. Shape into strawberries, about 1 teaspoonful, then roll in more dry jello. Add green stem with cake icing.
Saute celery and onions. Combine all ingredients. Cover with Pepperidge Farm chicken stuffing mixture. Bake at 350° in 9 x 13-inch pan for 30 minutes. Serves 8 people.
Place crackers on cookie sheet. Put about 1 teaspoon of sauce on each cracker, then place pepperoni and then a small piece of Swiss cheese on top. Bake in oven at 400° until cheese melts.
In a large mixing bowl, cream the butter, sugars and oil. Add eggs and vanilla; mix well. Add flour, salt, baking soda, cinnamon and cream of tartar. Stir in the pecans (if desired). Roll into 1-inch balls. Place on greased cookie sheet; flatten with the bottom of a glass dipped in sugar. Sprinkle with colored sugar (if desired). Bake at 375° for 10 to 12 minutes. Yield: 8 dozen.
Bring to boil 1 minute. Add 1/2 cup peanut butter. Stir until melted. Add 2 1/2 to 3 cups oatmeal.
Beat butter at medium speed of mixer until creamy. Add sugar gradually. Mix well. Add flour and orange juice alternately.
Rub a large salad bowl with the cut garlic clove. Place romaine, radishes, olives, onion, green pepper, cucumber and tomato in bowl. Add black pepper, dill, oregano and vinegar. Toss. Add olive oil and toss again.
Mix together. Pour into 9 x 13 greased baking dish. Bake at 350° for 20 to 25 minutes.
Mix ingredients together and bake in three 8-inch pans for 30 minutes at 350°. Remove from pans and cool.
Toast sesame seed on a large baking sheet at 350° for about 15 minutes, stirring frequently. Set aside. Combine sugar, corn syrup, water and butter in a 2-quart saucepan. Bring to a boil over medium heat, stirring constantly, until sugar is dissolved. Reduce heat and cook without stirring until mixture reaches the hard crack stage (300° on the candy thermometer). Remove from heat; stir in sesame seed and soda. Pour onto a greased surface and spread evenly to about 1/8-inch thickness. Cool. Break into pieces. Yield: About 1 1/2 pounds.
Melt butter in heavy saucepan. Slowly stir in flour until blended. Add sugars, beaten eggs and milk. Cook over medium heat until mixture bubbles and begin to thicken. Remove from heat. Cool. Layer pudding with vanilla wafer cookies and sliced bananas. Refrigerate. Serve cold.
Mix and pat into 9 x 13-inch pan: crushed pretzels, margarine and sugar. Bake at 400° for 6 minutes. Cream together cream cheese and 1 cup sugar. Fold the Cool Whip into the cream cheese and spread on pretzel mixture. Dissolve the strawberry Jell-O into 2 cups boiling water. Stir in the 2 packages of strawberries. When slightly thick, pour on cheese mixture. Refrigerate.
Preheat oven to 350°. Grease 9 x 13-inch pan. In a large bowl, mix together the cake mix, margarine, one of the eggs and nuts. Spread the mixture in bottom of pan. In a separate bowl, mix together the powdered sugar, the remaining 2 eggs and the cream cheese. Spread over the mixture in pan. Bake for 40 minutes. Cool before cutting into squares. This cake will not look done when you remove from oven, but will be okay after it has cooled.
Brown hamburger and onion; drain. Add the 3 cans of beans. Add barbecue sauce and water. Let simmer for 1 hour.
Mix cherries and sugar. Bring to a boil. Add cherry jello. Let this mixture cool for approximately 5 minutes. Add nuts. Put in refrigerator to congeal.
Combine all ingredients except bacon. Form in loaf. Lay slices of bacon across top and bake in moderate oven (375°) 2 hours. If desired substitute 1/2 cup uncooked oat cereal for 1/2 cup cracker crumbs. Serve with tomato sauce (if desired).
Combine oil and flour in skillet; heat and stir together. Add tomato sauce, onion, salt and pepper. Simmer 10 minutes. Add macaroni and cheese; mix well. Cook over low heat for 30 minutes, stirring occasionally, to keep from sticking.
Shred cabbage head. Cook in water until tender; drain. Melt butter and add onion. Cook until soft. Add cheese, soup and bread cubes and mix well. Salt and pepper to taste. Bake at 350°, uncovered.
Combine butter and sugar. Add one egg at a time, mixing well. Then add next 5 ingredients. Pour half of the batter into a greased Bundt cake pan. Combine nuts, 1/2 cup sugar and cinnamon. Sprinkle half the cinnamon mixture over the batter. Pour the rest of the batter on top and then sprinkle again with the remaining nut mixture. Bake in 350° oven for 45 minutes.
Mix margarine and sugar. Add eggs and vanilla. Then add flour, cream of tartar, baking powder. Blend both mixtures together well. Chill dough for about one hour. Form into balls and flatten with a glass dipped in flour. (Dip the glass in the flour for each cookie). Sprinkle with cinnamon and sugar. Bake in 350 oven for 10-15 minutes or until cookies are delicate brown.
Add water to Jell-O. Stir and set aside 1/4 cup mixture. Add pineapple (juice and all). Mix well. Set in refrigerator to gel. Mix cream cheese, sugar and vanilla; set aside. Whip Dream Whip. Mix with cream cheese mixture and 1/4 cup Jell-O mixture. Spread on top of congealed Jell-O. Sprinkle with nuts.
Mix together jello, water and marshmallows. Place in refrigerator until thickened. Stir in remaining ingredients. Top with extra marshmallows. (Any flavor jello may be used.)
Boil potatoes with skin on. Boil eggs; cool both. Peel off skins and dice potatoes into large bowl. Shell the eggs and dice into bowl. Chop onion, pepper and celery and put into bowl. Mix thoroughly. In a separate bowl, mix sugar and salt with enough milk to dissolve them; add mustard and stir until well blended. Pour over potatoes, eggs, onion, pepper and celery. Mix thoroughly. Refrigerate at least 3 hours before serving.
In a large oven cooking bag or resealable bag combine the first eight ingredients. Add roast, seal and turn to coat. Place bag in a shallow roasting pan. Refrigerate over night, turning bag several times. If using a cooking bag, make several slits in top of bag. If not remove roast from plastic bag and place in roasting pan. Pour marinade over roast, cover pan and bake at 350 degrees for about 2 to 2 1/2 hours or until thermometer reads 160 degrees. Serves 6 to 8. I leave mine in the frig for a couple of days it increases the flavor.
Mix everything in bowl, except sour cream. Pour 1/2 in a mold; set. Spread the sour cream over mixture. Add the rest of the Jell-O mixture that is partly thick. Do not drain strawberries or crushed pineapple. You can put sour cream on the top when it is set.
Preheat oven to 350°. In a 9 x 13 x 2-inch pan, melt the butter in the oven; remove. In bowl, beat the eggs, add flour, milk, salt and baking powder; mix well. Add cheese and spinach and blend. Pour into buttered pan and bake at 350° for 35 minutes. Remove and cool 10 minutes to set. Cut into bite-size squares. Can freeze by placing squares on cookie sheet, freeze solid. Place in plastic bag and store. To serve, heat 12 minutes at 325°. Preparation: 15 minutes. Baking: 35 minutes. Easy. Can do ahead. Yields 32 squares. Can freeze.
Place meat and vegetables in a kettle. Add water to smooth consistency. Add the spices. Heat through to a simmer for 1/2 hour. May be served as a sauce on hot dogs or as a barbecue sandwich.
Preheat oven to 300°. In large mixing bowl, combine oats, almonds and wheat germ. Mix the honey and apple juice together and pour over oat mixture. Stir oat mixture until coated. Spray a 9 x 13-inch baking pan with vegetable cooking spray. Spread oat mixture evenly in pan. Bake 45 to 50 minutes or until brown. Stir every 15 minutes. Remove from oven. Stir in raisins and dried fruit. Transfer mixture to another pan and cool. Store in airtight container. Makes 10 (1/2 cup) servings.
Drain cherries, peaches, pears and pineapple thoroughly and combine in a large bowl. Blend together remaining ingredients. Fold into fruit. Chill overnight. Serves 12 to 15.
Mix jello packages and hot water until dissolved. Add cold water. Stir in pie filling and lemon juice. Mix well. Refrigerate until set. Spread Cool Whip before serving. For a different taste, change flavors of jello and pie filling.
Brown strips in oil. Add onions and mushrooms. Stir. Five minutes later, add broccoli. Combine bouillon cubes and hot water and then add to mixture. Simmer 5 minutes. Combine cornstarch and cold water. Add to mixture to thicken. Simmer 5 minutes more. Serve with rice.
Cream eggs and sugar. Add oil, cinnamon, salt, vanilla and zucchini. Mix well. In separate bowl, mix flour, baking soda and baking powder. Then add to other ingredients. Mix well. Add nuts. Mix well. Bake in two loaf pans at 350° for 1 hour.
By hand, mix all ingredients in order given. Bake in unbaked pie shell at 250° to 300° for about one hour.
Mix chillies, cheese and dressing in mixer. Spread on shells (thick). Roll up and chill for 1 hour. Then slice in pinwheels.
Rough chop artichokes. Mix in all other ingredients. Then, take the bread and cut a 4-inch square on top and cut to the bottom but don't cut all the way through. Hollow out completely under and to the sides. Fill cavity with dip. Wrap bread in foil, leaving the top where the dip is exposed. Bake in 425° oven for 25 to 30 minutes. Then, pull foil off and brown the bread. Serve hot.
Put sugar and milk in a saucepan. Cook to soft-ball stage (234°). Add marshmallow cream, peanut butter and vanilla. Mix well and pour into a buttered pan about 9 x 9-inches. Cool and cut in squares. Makes about 2 pounds.
Mix all ingredients, except cracker crumbs. Put 1/2 of crumbs on the bottom of a buttered casserole dish. Pour in squash mixture. Top with remaining crumbs. Bake at 350° for 20 to 25 minutes.
Combine ingredients in order given. Bake in lightly greased angel food cake pan. Bake approximately 1 hour and 20 minutes at 350°. Do not open oven!
Preheat oven to 450°. Place catfish, skin side up, in a glass oven dish, side by side. Sprinkle lightly with coarse pepper and drizzle 1 tablespoon of oil over filets. Meanwhile, saute all vegetables in 1 tablespoon oil, using a large skillet until almost done. Then sprinkle sesame seed over vegetables and cook until lightly brown. After 15 minutes of cooking, remove catfish from oven and spread vegetables equally over each filet. Serve with salad and white or red wine.
Mix all ingredients except carrots. Peel carrots and cut very thin. Pour over the marinade and let it sit overnight or longer. Drain the carrots before serving.
Mix with hands and form into eggs. Chill or freeze until firm. Dip in chocolate.
Cook chicken in boiling water until tender. Steam broccoli until tender. Mix soup, curry powder, lemon juice and mayonnaise with sliced mushrooms. Spread cut-up broccoli in bottom of well-greased 9 x 13-inch pan. Remove bones from chicken and cut up into 1-inch pieces; spread over broccoli. Pour soup mixture over all and cover with cheese. Sprinkle with bread crumbs combined with butter. Bake at 350° for 45 minutes. Can be assembled in advance. Just refrigerate and then bake.
Brown onion in butter. Melt Cheez Whiz over low heat. Combine all ingredients and bake at 350° for 40 minutes.
Boil all ingredients together, except the wine and reduce by half. Strain and add wine. Bring to a boil. Serve hot.
Preheat oven to 350°. Brown meat lightly. Drain and set aside. Mix cornmeal, soda, salt, eggs, milk and corn. Heat large iron skillet (about 11-inch) on burner with about 1/8 to 1/4 cup oil until hot. Add 1/2 cornmeal mixture to pan. Layer meat, onion, peppers and cheese. Top this with other 1/2 of cornmeal mixture. Cook in oven at 350° for 45 to 50 minutes. Serve with green beans or pot of red beans and a salad.
Drain mushrooms; reserve liquid. Prepare rice according to package directions. Saute onion in butter in a skillet until transparent. Blend in flour. Stir in chicken broth and reserved mushroom liquid, gradually. Add cream. Cook until thick, stirring constantly. Add remaining ingredients except almonds; mix well. Place in a baking dish. Sprinkle with almonds. Bake at 350° for 25 minutes.
Heat oven to 350 degrees. Grease bottom only of 9x13 pan. Beat cake mix, water, oil, eggs and sour cream in bowl with electric mixer on medium speed for one minute. Spread half of batter in pan. Mix brown sugar, pecans, chocolate chips and cinnamon, sprinkle over batter in pan. Drop remaining batter evenly over pecan mixture, carefully spread to cover. Bake for 55-60 minutes. Prick surface of warm cake several times with a fork. Spread frosting over warm cake. Frosting will be very thin. Cool completely.
Beat eggs well. Add sugar, corn syrup, melted butter, vanilla and chopped pecans to the beaten eggs. Pour into an uncooked pie shell and cook in a preheated 350° oven for 30 to 45 minutes, or until set as custard.
Mix pretzels, margarine and 3 tablespoons sugar. Put into a 9 x 13-inch pan. Bake in a 400° oven for 6 minutes. Do not overbake. Cool completely. In a bowl, beat cream cheese; add 1 cup sugar and fold in Cool Whip. Spread over crust. Mix jello, water and strawberries. Let cool slightly. Pour over cheese mixture; refrigerate. Cut into squares.
In a 1 quart microwave safe casserole combine carrots and 2 tablespoons water. Cook, covered, on 100% power (High) 5 to 7 minutes or until crisp-tender. Drain and set aside. For glaze in a 1 cup glass measure combine orange juice, brown sugar, cornstarch and salt. Cook, uncovered, on High for 30 seconds to 1 1/2 minutes or until thickened and bubbly; stir every 30 seconds. Add margarine and honey; stir until melted. Pour over carrots; toss.
Cream the butter, sugar, eggs and vanilla; add remaining ingredients except apples. Combine apples with sugar and cinnamon to taste. Roll half of dough about 1/2 inch thick. Place in greased pan. Cover with sliced and sweetened apple slices. Roll out other half of dough and cover. Bake at 350° until golden brown.
Mix all together. Spread in 13 x 9-inch pan. Chill before cutting.
Mix all together. Use 3 to 4 heaping teaspoons per mug of hot water.
In large saucepan, brown meat in oil with cumin, onion, chili powder and white pepper. Stir in corn, broth and chilies. Bring to a boil; cover and simmer 15-20 minutes. Add beans until hot. Top with cheese.
Mix ingredients, except chips. Pour into greased casserole dish. Top with chips. Bake at 350° for 25 minutes.
Combine cottage cheese, apples, raisins and undrained pineapple. Combine sugar and cinnamon. Place 1/3 of cooked noodles in 9 x 13-inch pan. Layer 1/2 of cheese mixture and 1/3 of cinnamon mixture. Layer again 1/3 of noodles, 1/2 of cheese and 1/3 of cinnamon. End with remaining noodles and brush with margarine. Sprinkle with remaining cinnamon and bake at 350° for 50 minutes.
In a mixing bowl, cream together the butter and sugar until fluffy. Beat in egg and vanilla. Combine the dry ingredients. Gradually add to the creamed mixture (batter will be very firm). Shape into 48 balls, about 1-inch round, and place on ungreased cookie sheets. Push one cherry halfway into each ball. Make frosting.
Use the pineapple juice and juice from the cherries added to the water needed to mix jello. Add the pineapple, cherries and nuts. Refrigerate until ready to serve.
Peel the potatoes. Cut round slices approximately 1/2-inch thick. Cook until done. Do not stir. Do not pour water off. Let potatoes cool completely before draining water, they will mush if you do. Mix soup and cheese chunks in microwave bowl. Microwave on High for 3 minutes. Stir; microwave 2 more minutes and stir. Do this until cheese melts. Add evaporated milk to thin to desired consistency. Pour over drained potatoes. Microwave on High for 5 minutes.
Sift flour and soda over eggs. Add fruit cocktail and beat with spoon. Bake at 300° for 1 hour in oblong pan.
Pour all ingredients into mixing bowl. Mix by hand. Do not use mixer. Pour into a greased 13 x 9-inch pan. Bake at 350° for 35 minutes.
Let bread dough rise, roll dough out in a rectangle and layer with a base of butter, then ham, salami, cheese, pepperoni, peppers, onions and mushrooms. Bring sides together and ends. Place on a greased cookie sheet. Bake for 30 to 45 minutes at 425°. Baste with butter occasionally. Top with your favorite spaghetti sauce.
In a heavy saucepan, arrange alternate layers of vegetables and meat with just enough water to cover. Bring to a boil. Cover and simmer over low heat for 2 to 2 1/2 hours or until all is tender. Shake pan now and then to prevent sticking. Serves 4.
Cook macaroni according to directions, rinse and drain well. Melt oleo in saucepan. Slice onions in oleo. Cook until soft. Add mushroom soup (undiluted), mushrooms (including liquid) and sauerkraut which has been rinsed and drained well. Heat until hot. Add to macaroni and mix well.
Brown beef. Add other ingredients. Bake at 350° for 3 hours. Serve with rice or noodles.
Use halves or pieces of walnuts, almonds, Brazil nuts or pecans. Saute nuts in butter, margarine or salad oil, allowing 2 tablespoons fat for each cup of nuts until nicely toasted and crunchy. About 5 minutes. Drain on paper toweling, sprinkling with salt if desired. Nice on cakes, frostings, etc.
Combine mayonnaise and seasonings. Add to shrimp and vegetables. Mix lightly. Chill. Serve in lettuce cup.
Mix together all ingredients except peaches. Bring to a boil, drop peaches into the mixture and cook until tender. Put into jars with some of the liquid and seal.
Saute onion in 2 tablespoons butter. Add flour and sugar; remove from heat. Add sour cream; mix with beans and mushrooms. Melt remaining butter; mix with crushed Ritz crackers. Cover casserole with cheese. Top with cracker mixture. Bake at 350° for 35 minutes.
Butter an 8-inch square pan. Mix flour, salt and margarine. Spread in pan. Drain peaches, but save 1/2 cup of the syrup. Arrange peaches on crust in pan. Sprinkle with sugar and cinnamon. Bake for 20 minutes at 350°. Mix 1/2 cup peach syrup, egg and Carnation milk. Pour over peaches. Bake at 350° until custard is firm. Serves 10 to 12 people.
Fill ring 1/3 full of water and white grape juice; partially freeze. Arrange and press lemon slices, strawberries and mint leaves into ice. Freeze until garnish is fixed in place. Gently fill mold with additional water-grape juice and freeze solid. Before serving, unmold ice ring and place fruit side up into punch bowl. Add punch.
Combine all ingredients, except fish. Cut fish into 4 pieces. Place on top of rice in a casserole dish. Cover with foil. Place in a 350° oven. Bake for 30 or 40 minutes, until fish is flake-tender.
Cook sugar, Karo and water until it forms a hard ball or spins an 8 or 10-inch thread. Use a candy thermometer for best results. Then add peanuts and cook until peanuts are light golden brown (they will begin to make a slight popping sound) and syrup turns a golden brown. Add soda and vanilla. Stir quickly, then pour into 3 greased cookie sheets. Butter your fingers and stretch candy by pulling at the edges. Be very careful, because it is very hot. Let cool, then break into pieces. Store in airtight container.
Saute all ingredients, except seasonings in 2 tablespoons butter. Add seasonings and simmer. Mash ingredients until smooth. Add 2 cups milk and 1 cup shredded cheese. Stir until melted. Serve hot.
In a microwavable pie pan, warm cream cheese until spreadable. Spread over bottom of pie pan. Place refried beans on cream cheese and microwave until warm. Spread refried beans to cover cream cheese. Place chili on refried beans and microwave until warm. Spread chili to cover refried beans. Cover with shredded cheese and microwave to melt. Sprinkle with black olives (if desired) and serve warm with nacho chips.
Add liquid to the cucumbers. Let set overnight. Bring to a boil again. Let stand at room temperature. Bring to a boil again. Put in jars and seal. If liquid runs low add a little water.
Cream sugar, butter and Crisco. Add sour cream. Separate eggs; add yolks to cream. Add flour, soda and vanilla. Mix well. Add beaten egg whites and mix. Bake at 325° for 1 1/2 hours or until done.
Mix the first 5 ingredients together well; stir in egg. Add buttermilk until pourable consistency. Pour into iron skillet with hot bacon drippings; heat on high for about 30 seconds. Put in a 400° oven and bake for 25 to 30 minutes.
Cook very slowly without stirring until it forms a ball when dropped in cold water. Remove from fire; add butter and cool before beating.
Combine all ingredients and marinate for 24 hours. Serve on crackers as an appetizer.
In a large mixing bowl, blend together all ingredients. Pour mixture into pie shell. Bake in a 375° (moderate) oven, until knife inserted near center comes out clean, 50 to 55 minutes. Cool, refrigerate at least 1 hour. This pie is easy to make, we had it often as a kid.
Cream shortening, sugar and eggs. Make a paste of coloring and cocoa. Add to creamed mixture. Add buttermilk with salt, alternately with flour and vanilla. Last: add soda, baking powder and vinegar. Bake in two 9-inch pans, greased and lightly floured. Bake at 350° for 30 minutes.
Saute onions over low heat until golden brown, then add beef and stir for 10 minutes. Toss in paprika. Add 1 cup warm water. Cover and cook 1 hour over low heat. Add more water, if necessary. After about 45 minutes, add peeled tomatoes, cut into 1-inch pieces, pepper rings and salt. Cook until tender.
Melt butter or margarine. Beat eggs. Add sugar and stir into melted butter. Add dates. Cook 10 to 15 minutes slowly, stirring constantly. Add Rice Krispies, nuts and vanilla. Let cool. Make into small balls and roll in coconut.
Melt margarine in skillet. Saute onions in margarine 25 minutes covered and 5 minutes uncovered. Add parsley the last 5 minutes. Blend. Add beef broth and mix well. Serve piping hot.
Mix all ingredients and let stand overnight in refrigerator. Next day, shape into a loaf and put in a baking dish. Cover with thin layer of catsup. Bake at 350° for about 1 hour. Serves 15 people.
Beat eggs with sugar until frothy. Gradually beat in oil. Add dry ingredients. Beat at high speed, for about 4 minutes. Stir in carrots, zucchini and 1/2 cup nuts. Pour into greased 9-inch square pan. Bake in 350° oven about 35 minutes. Check with toothpick. Top springs back when touched. Make a cream cheese frosting.