HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients in bowl; mix well. Chill for 4 hours or longer. Yields 6 servings.
Beat milk and egg together. Add to cooked spaghetti. Place in baking pan. Cover with sauce, raw hamburger, cheese and pepperoni. Bake 1/2 hour at 350°.
Beat eggs and milk. Put cubed bread on bottom of 8 x 8-inch dish. Sprinkle cheese over bread. Add sausage. Pour egg mixture over all. Refrigerate, covered, overnight. Bake, uncovered, at 350° for 30 minutes.
Mix margarine, cream cheese and sugar; whip until fluffy. Add one egg at a time; whip after each. Add flour, one cup at a time and beat. Add vanilla and lemon flavoring. Beat until creamy. Bake in tube pan at 305° for 1 1/2 hours or until the toothpick comes out clean.
Wrap cloves and allspice in a double thickness of cheesecloth. Tie securely. In an 8-quart pan, heat cider or juice and cranberry juice to boiling point. Reduce heat to low and simmer 20 minutes. Pour into a serving container. Makes 24 cups.
Heat oven to 350 degrees. Grease and flour 15 1/2 X 10 1/2 X 1 inch jelly roll pan. Combine water, butter, and cocoa in medium saucepan. Cook over medium heat, stirring occasionally until mixture boils. Boil for one minute. Remove from heat. Stir together sugar, flour, baking soda, and salt in a large bowl. Add eggs and sour cream. Beat until blended. Add cocoa mixture. Beat until blended. Pour into prepared pan. Bake 25 to 30 minutes or until wooden toothpick inserted comes out clean. Cool on wire rack. Prepare peanut butter chip frosting and spread over cake. Prepare chocolate garnish and drizzle over top.
Preheat oven to 350°. In a large plastic bag, combine tortilla chips with taco seasoning mix. Dampen chicken with water and shake off excess. Place a few pieces in a plastic bag; shake thoroughly to coat with chips. Arrange chicken in a greased, shallow baking pan; bake, uncovered, 30 minutes or until chicken is crispy. Serve with salsa for dipping.
Mix sugar and eggs; add oil and mix until all traces of oil are gone. Add all other ingredients. Bake in greased Bundt pan approximately 1 hour in 350° oven.
Mix all ingredients but oats and vanilla. Cook for 2 minutes. Pour over 3 cups quick oats. Stir in vanilla. Drop by teaspoon onto wax paper. Let cool.
Wash and open the oysters; set aside oysters in shell (discard top shell). Saute in the butter the garlic cloves and shallots. Add the spinach, bread crumbs, black pepper, Parmesan cheese and Tabasco sauce to frying pan. Mix together; saute for several minute. Stuff cooled mixture onto each oyster in the shell. Bake for 15 to 20 minutes at 350°.
Mix all ingredients together and place in a casserole dish. Bake 20 minutes at 350°. One pound browned hamburger works great in place of boiled chicken.
Separate the salami slices in 2 stacks of 5 slices and lay flat on breadboard. Spread soft cream cheese on four slices and then put them together like a layer cake. Wrap in cellophane and chill for 1 hour. Cut the stacked slices like a cake. Place toothpick in each slice and garnish with slice of black or green olive. Guaranteed to make a Manhattan taste better!
Drain fruits. Keep juice and add enough water to make 1 5/8 cup liquid. Add sugar to juice and bring to a boil. Stir in jello, until dissolved. Add fruit and ginger ale. Stir in nuts and coconut and chill.
Mix all together and pour in unbaked pie shell. Bake at 300° for 1 hour.
Heat oven to 350°. Grease and flour 9 x 13-inch pan. Beat egg whites and 1/2 cup sugar until stiff and glossy; set aside. Sift remaining sugar, flour, baking powder and salt together into large mixer bowl. Add oil and 1/2 of the milk and vanilla. Beat 1 minute on medium speed, scraping bowl. Add remaining milk, oil and egg yolks. Beat 1 minute and fold in egg whites merinuge. Pour into prepared pan and bake 40 to 45 minutes or until done. If using layer pans (makes 2), grease and flour but line bottom with wax paper and bake at 350° for 30 to 35 minutes.
Put chopped onions, chopped garlic, chopped celery, margarine, Ro-Tel tomatoes and sliced mushrooms in saucepan. Cook until mixture starts to turn light brown. Season with salt and red pepper to taste while mixture is cooking. Add catfish and cook 15 to 20 minutes longer. Mix with cooked rice. Top with green onions. Serve hot.
Dissolve yeast in water. Mix together in large bowl with other ingredients. Spoon into well-greased muffin tins and bake at 425° for 20 minutes. Can be stored in refrigerator for several days.
Combine first 4 ingredients and then fold in Tater Tots. Sprinkle with 1 cup bread crumbs and drizzle with 2 tablespoons butter. Bake at 350° for 30 to 40 minutes.
Soak cracker crumbs in milk. Then mix all ingredients together. Pour into a buttered baking dish and bake in a 350° oven for 45 to 60 minutes.
Mix together flour, baking powder and salt. Cut Crisco into flour mixture with pastry blender. Add enough milk to make a soft dough. There will be enough dough for 2 double-crust pies. Pat half of the dough into 2 pie pans. Save other half for top crust or biscuits.
Heat oven to 350°. Place cookie sheet in oven to preheat. In large bowl, combine corn syrup, sugar, margarine, vanilla and eggs; beat well. Place chocolate chips and pecans in bottom of pie crust. Pour syrup mixture over pecans. Place pie on heated cookie sheet. Bake at 350° for 55 to 65 minutes or until deep golden brown and filling is set. Cool completely. Store in refrigerator.
Microwave chips in large bowl for 1 minute. Stir and microwave 1 minute more. Add peanut butter and blend well. Pour in corn flakes and stir to coat thoroughly. Drop by spoonfuls onto waxed paper. Cool until hard.
Dissolve jello in boiling water. Add mashed cranberry sauce. Stir until smooth. Add cold water. Chill until thickened. Fold in apples and nuts. Chill until firm.
Combine lemon cake mix, egg and Cool Whip. Roll into small balls. Roll in 10x sugar. Put on lightly greased cookie sheet. Bake at 375° until light brown.
Place halved strawberries in baked pie shells. Cook other ingredients in saucepan until mixture turns dark red and thickens on medium heat. Pour over strawberries and chill 1 hour. Top with Cool Whip.
Cook and drain noodles. Mix ingredients together in a large bowl. Chill before serving.
In large bowl, beat soup, cheese, onion and taco sauce until smooth. Can be shaped into log or ball shape and rolled in chopped nuts or chives. But is very good plain, spread on crackers.
Slice onions to 1/4-inch thickness. Separate into rings. Beat remaining ingredients together. Dip onion rings in batter. Deep fat fry until golden brown.
Put the 3 tablespoons of steak sauce on the steak. Then put 1/4 cup chopped pecans on the meat. Put 1/2 cup of Cheddar cheese. Bake the steak at 325° to 350° for 1 1/2 hours. Let it cool for 1 minute before eating.
Cream butter; gradually add sugar, beating until mixture is light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, soda and salt, mixing well. Add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Stir in vanilla and Amaretto. Fold in sliced peaches. Pour batter into well-greased and floured 10-inch tube pan. Bake at 350° for 1 hour and 10 minutes, or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan and cool completely. If desired, drizzle cake with powdered sugar glaze on top of each slice with a peach slice dipped in lemon juice.
Set oven at 350°. Grease and flour bottom of a 13 x 9 inch cake pan. Sift flour with baking powder, soda and salt. Gradually add sugar to butter in large mixing bowl. Cream at high speed of mixer until light and fluffy. At medium speed, add eggs, beating well after each addition. Blend in apple butter and vanilla extract. At low speed add sifted ingredients alternately with sour cream, beginning and ending with dry ingredients. Blend well after each addition. Pour half of batter into pan. Combine brown sugar, cinnamon, nutmeg and nuts. Sprinkle half of mixture over batter. Spoon remaining batter into pan, spreading evenly. Sprinkle the rest of the brown sugar mixture on top. Bake at 350° for 40 to 45 minutes until cake springs back when lightly touched in the center.
Place sugar, salt, milk and Karo in deep pan. Heat and stir until it boils. Boil to soft ball stage. Remove from heat. Add butter, vanilla and dates. Cool. Beat until creamy. Add nuts. Pour into pan and cut in squares.
Defrost spinach. Drain and squeeze out water. Mix together first 7 ingredients. Refrigerate until chilled. Spread mixture on flour tortillas. Roll tortillas and cut into 3/4-inch slices. Chill until ready to serve.
Brown hamburg and season with salt and pepper; drain and place in 8 x 8-inch square pan. Cover hamburg with corn. Be sure hamburg is covered. Cover corn with potatoes. Dot potatoes with butter. Bake in 350° oven for 1/2 hour or until potatoes brown a little on top.
Heat oil and add onions, salt and bacon until bacon is soft, but not colored. Add tomatoes and the other ingredients. Partially cover pan and simmer over low heat, stirring occasionally. Sauce should be fairly thick.
Cream margarine and sugar. Add flavoring. Blend in flour and soda. Stir in oatmeal. Using hands, form the dough in a circle about the size of a quarter. Put on cookie sheet (greased lightly). Bake at 350° until lightly browned, approximately 10 to 12 minutes.
Cream the butter and sugar well. Add slightly beaten egg yolk and then add flour. Mix until dough is formed. Roll in medium size balls. Dip them in egg white and roll in crushed walnuts or pecans. Press down centers with finger. Bake for 5 minutes in a 325° oven. Remove from oven and press down again. Replace in oven and bake from 10 to 15 minutes. When cool, fill with jam.
Prepare German chocolate cake mix by directions on box. Pour 1/2 the batter into greased and floured 13 x 9 x 2-inch pan. Bake at 350° for 15 minutes.
Prepare cake mix per instructions on box. Bake in two 8 or 9-inch pans. When cake is cool, place one layer in bottom of punch bowl. Mix pudding per instructions on box. Place 1/2 mixed pudding on top of cake, followed with 1/2 pineapple, 1/2 fruit cocktail and 1/2 cherries. Place one container Cool Whip on top. Continue with next cake layer and proceed as before. Decorate with maraschino cherries and nuts.
Pour this over cauliflower, onion (sliced in rings), bacon bits, and bits of lettuce.
Put the apples, cranberries and sugar in the bottom of a 9 x 13-inch buttered casserole dish. Mix the oats, brown sugar and pecans and pour over the top of fruits. Dot the entire top with butter. Bake at 325° for 1 hour.
Bring wine, vinegar and spices to a boil. Strain. When cool, stir in egg yolks and half the butter. Place in double boiler over hot but not boiling water and gradually add remaining butter, beating constantly until thick.
Dice artichoke hearts into tiny pieces. Mix all ingredients in a 1 1/2-quart casserole dish. Bake at 350° for 30 minutes. Top should be brown. Serve with Wheat Thins.
Toss apples and bananas with lemon juice just to coat. Mix all fruit together. Add Cool Whip and pudding mix. Mix well. Top with sliced almonds.
Put in container with lid 3/4 cup sugar and 3/4 teaspoon cinnamon. Stir. Cut biscuit into quarters; put in container and shake until all pieces are covered with sugar and cinnamon. In saucepan, put 1 cup brown sugar, 1 1/2 sticks butter and 1 teaspoon cinnamon. Cook on high; bring to boil and boil for 1 minute, stirring constantly. Spray Bundt pan with oil; put biscuits in pan and cover with glaze. Cook at 350° for 25 minutes. Cool 5 minutes and turn over on plate.
In large bowl, combine fruits; set aside. In a small bowl, combine dry pudding mix, milk and orange juice concentrate. Beat well with rotary beater until blended (1 to 2 minutes). Mix in sour cream. Fold into fruit mixture. Cover and chill several hours.
To squash, add cornstarch. Mix salt, pepper, onion, cheese, milk and dressing. Mix and then stir in margarine and eggs. Pour into a greased baking dish. Bake at 325° for 45 minutes.
Mix first 6 ingredients, add sugar, mustard and ketchup. Bake 1 hour at 325°.
Thaw and squeeze water from spinach. Add other ingredients and chill overnight. Cut out the middle of Hawaiian bread loaf so that the loaf becomes an edible bowl for the dip. Cut middle insert of bread into chunks. Put spinach mixture inside of bread and serve, using the bread chunks for dipping.
Saute onion and green pepper in margarine in heavy skillet. Add hamburger, broken into pieces. Cook until tender and brown. Combine corn and eggs.
Prepare shrimp. Melt butter; stir in flour. Stir in cream slowly. When sauce is thick, stir in catsup, Worcestershire sauce and shrimp. Stir until well heated. Season with salt, paprika and cayenne pepper. Add sherry right before serving.
Whip the egg white and water until frothy, not stiff. Mix together sugar, salt and cinnamon. Pour over nuts. Fold into egg white and water. Spread in a single layer onto cookie sheet. Bake at 225° for 1 hour, stirring every 15 minutes.
Set oven at 350°. Cook 3 1/2 hours. Stir every 1/2 to 1 hour while cooking. Put in hot jars and seal.
Cut chicken into serving size pieces; pound thin. Beat eggs, water, green onions and mustard in medium bowl. Dredge chicken in flour. Dip in egg mixture, coating well. Coat with bread crumbs, pressing crumbs into chicken. Melt margarine in skillet, add oil and heat. Saute chicken for 5 minutes on each side or until done. Makes 3 to 4 servings.
Mix first 5 ingredients and pour 1/2 batter into greased casserole dish. top with chilies and cheese, then pour other 1/2 of batter over that. Bake at 350° for 45 minutes.
Beat eggs until foamy. Add soup and half and half, blending well. Sprinkle cheese, ham and broccoli in pie crust and pour egg mixture over it. Bake at 350° for 50 minutes or until center is firm. Let set for 10 minutes. Try other soup, cheese, meat and vegetable mixtures for variety. Serves 6.
Slice off top of bread. Reserve top. Hollow the inside leaving 1/2-inch shell. Cut removed bread into cubes. Combine cheese, cream cheese and sour cream. Stir in ham, onion, chilies and Worcestershire sauce. Spoon into hollowed loaf. Replace top. Wrap loaf in several layers of aluminum foil. Set on cookie sheet. Bake at 350° for 1 hour and 10 minutes. Meanwhile, toast the bread cubes with the melted butter and oil. When the filled loaf is done, stir, then serve with the toasted bread cubes.
Roll into balls and roll in sugar. Bake in a 400° oven for 10 minutes.
Cook broccoli and drain. Cook onions in boiling salted water until tender and then drain. In saucepan, melt 2 tablespoons of the margarine; blend in flour, 1/4 teaspoon salt and dash of pepper. Add milk. Cook and stir until thick and bubbly. Reduce heat. Blend in cream cheese until smooth. Place broccoli and onion in a 1 1/2-quart casserole dish. Pour sauce over. Mix lightly. Top with cheese. Melt remaining butter and toss with crumbs and set aside.
Cream the butter and honey. Mix in flour and salt. Add vanilla and nuts. Bake on greased cookie sheet in oven at 325° for 25 minutes. Roll in powdered sugar. Makes about 3 dozen.
Heat oven to 350°. Grease and flour a tube pan. In small bowl, combine cinnamon and sugar. In large bowl, blend cake mix, applesauce and eggs until moistened. Beat 2 minutes at highest speed. Pour 1/2 batter in pan and sprinkle with sugar and cinnamon mixture. Cover with remaining batter. Bake at 350° for 35 or 40 minutes. Cool upright in pan 25 minutes.
Reconstitute orange juice with ginger ale. Pour over crushed ice. Serve with orange slices and cherry. Makes 6 servings (about 1 cup each).
Mix all ingredients together. Pour into a hot well-greased 8X8-inch pan. Bake at 450° about 20 minutes, or until golden brown.
Cream butter and sugar. Combine eggs and milk. Combine flour, cornmeal, baking powder and salt. Add all ingredients together and mix well. Pour into greased baking pan and bake at 400 degrees for 25 minutes.
Cream butter, shortening and sugar. Add one egg at a time, beating well after each. Add flour and 7-Up alternately. Add flavorings and mix well. Bake in tube pan, greased and floured well, in preheated oven at 325° for 1 hour or more, until cake springs back when pressed lightly with finger.
Cream shortening. Add sugar and cream again. Then add milk slowly. Add salt and vanilla and beat at high speed for 5 minutes or more. This frosting can be stored up to 6 weeks in airtight container in refrigerator.
Beat butter, 1 egg and cake mix into a ball, then spread evenly in a rectangular shaped pan. In a separate bowl, beat the cream cheese, 2 eggs and powdered sugar for 5 minutes. Pour on top of dough. Bake 35 to 40 minutes at 325°. Sprinkle with powdered sugar and cool.
Dissolve jello in boiling water. Chill until partially set, then combine remaining ingredients and fold into partially set jello. Transfer mixture to 3 1/2 cup ring.
Mix syrup, sugar, butter, vinegar and water in pan. Boil gently without stirring until it forms a "hard click" ball when tested in cold water. Add soda and mix well. Pour over the popped corn, mixing as fast as possible, so each kernel is covered with the mixture. When cool, butter your hands and form size of balls you desire. This will keep the corn mixture from burning your hands.
Stir Espresso, sugar and salt in 4 cup measure. Add chocolate. Microwave, uncovered, on High 2 to 3 minutes or until chocolate is melted and can be stirred in smooth. Stir in milk. Microwave, uncovered 2 to 3 minutes or until hot. Beat with hand mixer until foamy. Top each serving with whipped cream. Sprinkle with orange peel. Yields 4 servings. Contains 140 calories per serving.
Mix pecans and brown sugar in small bowl. Drizzle with butter. Stir until mixture is uniformly moistened. Sprinkle over cooled pumpkin pie. Broil about 5 to 8 inches from heat for 1 to 2 minutes. Serve while warm or let cool. Garnish with whipped cream.
Soften gelatin in 1 C. eggnog; stir over low heat until dissolved. Add sugar; stir until dissolved. Blend in remaining eggnog, sour cream and extract. Chill until thickened but not set. Fold whipping cream and cookies into eggnog mixture. Pour into mold (2 qt. size) and chill till firm. Unmold and serve with raspberry sauce.
Boil or steam (I steam) squash and onion with pepper until tender. Do not overcook. Drain well, then let sit and drain again. Mix soup and sour cream together in a large bowl. Then fold in squash and onion. Set aside. Melt butter and toss in stuffing. Put layer of buttered stuffing mix (1/2 of stuffing mixture) on bottom of a 10 x 10 x 2-inch casserole dish. Add squash mixture and sprinkle the rest of the stuffing on top. Bake at 350° for approximately 30 minutes. Makes approximately 9 servings.
Mix first 3 ingredients together. Drop by teaspoon in confectioners sugar. Place on cookie sheet and bake for approximately 10 minutes in preheated 350° oven. Makes around 100 cookies.
Mix together thoroughly. Bake in a greased 13 x 9-inch pan at 350° for 30 minutes.
Slice the zucchini with the skin real thin or grate it. Throw all ingredients in large bowl and mix well. Put in greased pie shell. Bake at 350° for 1 to 1 1/2 hours or until brown. Let stand for 20 minutes.
Cover 2 baking sheets with parchment or aluminum foil; set aside. Sift flour, baking soda and salt into a medium bowl; set aside.
Mix all ingredients together. Place on cookie sheet and bake at 250 degrees for 15-20 minutes.
Boil livers. Fry onions in fat until lightly browned. Blend livers, eggs and onions (or put through meat grinder; fine grind). Add fat to make right spreading consistency. Add salt, pepper and garlic salt to taste.
In a large mixing bowl, combine eggs, sugar, oil and vanilla. Beat with electric mixer on low speed about 1 1/2 minutes until well blended. Add zucchini and melted, cooled chocolate; stir to blend. Sift together flour, baking soda, salt and cinnamon. Add dry ingredients, chocolate chips and nuts to egg mixture. Stir just enough to blend in dry ingredients. Pour batter into a greased and parchment lined or greased and floured 9 x 5-inch loaf pan. Bake at 350° for 60 to 70 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes. Turn out of pan and cool on rack.
In a mixing bowl with a sturdy whisk, beat the eggs with the sugar until thick. Slowly add the oil in a steady stream, mixing constantly. Mix in the vanilla. Measure the flour in a 2-cup measuring cup and mix in the salt, baking soda and cinnamon. With a mixing whisk, mix into the liquid ingredients until smooth. Stir in the carrots and walnuts until thoroughly combined. Pour into a greased and floured 9-inch layer or square pan and bake in a preheated 350° oven for 45 minutes or until a tester inserted in center comes out with a crumb clinging to it. Cool pan on rack 10 minutes; then remove from pan. Cool completely.
Melt butter in saucepan. Add onions and garlic and cook over medium heat for 3 minutes. Stir in flour and mustard. Add liquid from clams, water, wine, parsley, basil, and salt. Simmer, covered, for 10 minutes, stirring occasionally. Stir in clams and shrimp; heat to serving temperature. Serve over linguini. Makes 4 servings.
Mix pineapple and dates. Spread this mixture between vanilla wafers. Ice with Cool Whip. Roll in coconut; chill before serving.
Brown meat and drain. Add enchilada sauce, onions and olives. In cake pan, layer: tortillas, meat, sauce and cheese. Top with tortilla; pour 1/2 can tomato sauce over each pie and sprinkle with cheese. Bake 20 minutes at 375°. Put sour cream on serving.
In a 2-quart casserole dish, layer ingredients in the following manner: Put rice in the bottom with corn on top of the rice. Sprinkle with salt and pepper. Add 1 can of tomato sauce, 1 can water, onion and ground beef. Top with second can of tomato sauce and 1 can of water. Cover top layer with bacon strips.
Brown beef pieces in small amount of oil. When meat is brown, season with salt, pepper and onion salt. Add soup and water; simmer gently for 40 to 50 minutes or until meat is tender. Fold in mushrooms and sour cream; bring to serving temperatures. If thinner gravy is desired, thin with dry, light red wine. Serve over hot noodles or rice. Serves 4 to 6.
Boil potatoes until soft (then mash). Add milk and butter until potatoes are creamy, but firm. Brown the ground beef. Add onion, mushrooms, tomato sauce and Ro-Tel (optional). Ro-Tel will make it a little more spicier.
Cook chicken in water until tender. Remove chicken and bone and cut up when cooled. Skim broth and add bouillon cubes. Add cut up chicken, can of creamed corn, noodles and seasonings. Add more water as needed.
Mix all ingredients (except chicken) and marinate chicken in them for 2 to 3 hours before broiling. Baste during cooking. Cook until chicken is tender.
Cook all ingredients except sweet potatoes until thickened. Pour over sweet potatoes and bake 30 to 40 minutes at 350°.
Combine rice, oleo and soup in casserole dish. Sprinkle cheese, almonds and paprika on top. Bake at 300° for 30 minutes.
Mix all ingredients together, except cheese and bacon. Place half the mixture in loaf pan; indent in center. Place cheese in center. Seal with remaining mixture; top with slices of bacon. Cook for 1 hour at 350°.
Sprinkle with garlic powder. Mix together, then form a ball. Pour seafood cocktail sauce on top. Serve with crackers.
Boil chicken until tender. Bone and cut up into pieces. Saute veggies in butter until tender and light brown. Add soup and broth, grated cheese, chicken, tomatoes, Tabasco and salt. Cook spaghetti. Drain. Add to above. Add olives. Cover and bake at 350°for 30 to 40 minutes.
Thoroughly combine mashed fruit and yogurt in a bowl. Fold in whipped topping; blend well. Spoon mixture into crust; freeze for about 4 hours. Remove from freezer and place in refrigerator for 30 minutes before serving.
Cook grits in water until thick. Add cheese and butter to hot grits. Place eggs in 1-cup measure; add milk to make 1 cup. Beat and add to grits. Pour into baking dish. Bake 30 minutes at 350°.
Cream sugar and shortening. Beat egg until light and add to creamed mixture. In a separate bowl, sift flour, baking powder, salt, nutmeg and cinnamon. Add dry mixture to batter alternately with milk. Add diced apple.