HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix and bake at 350° for 45 minutes, covered; 30 minutes, uncovered.
Stir together. Top with bread crumbs. Bake at 350° for 35 minutes. Makes a lot.
Step 1: Mix apples, sugar and walnuts together and let sit 1 hour, stirring often.
Cook spaghetti; drain and rinse until cool. Add vegetables and eggs. Mix Miracle Whip, sugar and salt together. Toss with spaghetti mixture.
In saucepan, cook water and sugar until syrup spins a thread. Remove from fire and add vanilla and nutmeats. Stir until they are well coated; spread on waxed paper being sure the nutmeats are separated.
Mix butter, sugar and vanilla thoroughly. Blend sifted flour and salt; stir in. Add nuts. Chill dough.
Cream shortening with sugar; sift flour, baking powder and spices. Dissolve soda in soup and add to first mixture alternately with dry ingredients. Lastly, add nuts and raisins.
Mix together and drop on cookie sheet. Bake for 10 minutes at 350°.
Cook squash until tender; drain. Melt margarine in skillet. Add onion and green pepper; saute until tender. Blend eggs, milk, cheese, salt and pepper. Add onion and saltines to mixture. Mix and pour into buttered 2-quart baking dish. Add crumbled crackers to top. Bake at 350° for 30 to 45 minutes.
Add lemon juice and orange rind to mayonnaise. Mix turkey and other ingredients into mayonnaise. Serve on lettuce leaves. Makes 4 servings.
Combine the first 4 ingredients. Boil together the vinegar, water, sugar, salt and mustard seed. Pour hot mixture over cabbage. Mix well. Cool. This will keep several weeks in a covered container in the refrigerator.
Over medium low heat saute onion in butter until lightly browned. Dissolve bouillon in boiling water and add to onions. Add Worcestershire and dashes of the seasonings to taste and simmer about 20 minutes. Toast muffins and place one half in bottom of each of four ovenproof soup crocks. Divide soup between them. Sprinkle with Parmesan. Top each with 2 slices of Mozzarella and run under broiler until cheese is soft and bubbly (5 to 10 minutes).
Drain salmon; remove skin and bones and flake. Combine all ingredients; mix thoroughly. Place in a greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 hour.
Mix brownies according to package directions and bake in a 9 x 13-inch pan. While still warm, but not hot, cover with smooth peanut butter. Chill. Frost with bought chocolate icing.
Saute ground beef and onion in salad oil until meat is brown and crumbly. Add Ro-Tel, tomato sauce, tomato paste and green pepper. Simmer for 10 minutes, stirring occasionally. Blend in Cheddar cheese, oregano, salt, pepper and garlic salt. Add zucchini. Simmer another 10 minutes. Put into an ungreased shallow 3-quart casserole and sprinkle with Parmesan cheese. Bake at 350° for 45 minutes. Makes 6 to 8 servings.
Wash and pat dry scallops. Season with salt and pepper. Wrap 1 slice bacon around each scallop and place in shallow oven-proof pan. Broil under high heat until browned, turn scallops and brown other side. Remove from broiler, let drain on paper towels for a minute or two, place scallops on serving platter, drizzle with Hollandaise sauce and sprinkle with paprika. Very rich, but very nice to serve to very nice people.
In food processor, chop the onion, chilies and salt together to a smooth paste. Cut avocado in half; remove seed and scoop out flesh. Mash flesh with chili paste. Add tomato, onion and cilantro to avocado mixture and combine well. Serve immediately. If made ahead of time, dribble with lemon juice to prevent discoloration.
In a large saucepan brown meat, then drain the fat. Add onion and cook until tender (5 minutes). Stir in all ingredients except the tomatoes. Heat to boiling, then reduce heat, cover and simmer for 20 minutes, then add tomatoes and simmer for 10 minutes more. Serves 6.
Fry bacon in heavy skillet; break into pieces. Add onions, rice and meat; stir until all are hot. Add egg(s) and mix.
Beat eggs. Gradually add sugar and beat until stiff. Add next 4 ingredients, milk last, up to line. Pour into ice cream freezer and follow its directions.
Mix sour cream, mayonnaise, onion, parsley and dill weed. Chill. Cut out round top on bread. Pull out chunks of bread from inside to hollow out loaf. Fill hollow with dip. Use chunks to dip into dill dip.
Preheat oven to 400°. Butter a 1 1/2-quart casserole dish. Mix flour, salt, paprika, dry mustard and cayenne pepper in a bowl. Melt butter in skillet and cook onion until soft. Add flour mixture to onion. Lower heat and cook for 2 minutes. This will be like a paste. Add milk. Stir constantly and bring to a boil. Mix egg and corn in a bowl. Add to skillet and stir. Pour mix into baking dish. Top with bread crumbs. Bake 25 minutes, browning bread crumbs. Serves 6.
Coat each slice of tenderloin with mustard, then coat lightly with flour. Brown in oil. Put in ovenproof pan large enough for each piece to lay flat. Pour can of chicken and rice soup over meat. Cover with foil and cook in oven at 250° to 275° for 1 hour and 15 minutes. More rice may be added (approximately 1/2 cup).
Mix all ingredients together. Bake at 350° for 30 to 40 minutes. While hot, spread butter on top of cake, then sprinkle with cinnamon.
On foil-lined baking sheet, arrange 6 Teddy Grahams in a circle. Repeat to make a total of 5 circles. Crush 2 roll candies for each pop. Arrange crushed bits in an even layer in center of circles, covering surface. Bake at 375° for 5 to 7 minutes or until candy melts and begins to bubble. Cool. Peel pops from foil sheet. Repeat procedure using remaining Teddy Grahams and candies to make 6 additional pops. Store in airtight container.
For Crust: In a bowl, combine chocolate wafer crumbs and melted butter. Press crumb mixture firmly on bottom and 1 3/4-inches up sides of a 9-inch spring-form pan.
Toss together first 6 ingredients. Divide mixture and place about 1/2 cup portions on lettuce leaves. Refrigerate before serving.
Grind apples, peppers and onions in food chopper. Combine with all other ingredients and cook for 10 minutes. Seal in sterilized jars.
Cube chicken breast; brown onion and chicken in 2 teaspoons oil. When brown, remove from skillet. Add flour and water to make a gravy. Peel and cube potatoes; slice carrots. Add all to gravy. Put in casserole and bake in oven 1 hour at 350°. The last 15 minutes, add peas. Serves about 4.
Pour soup into frying pan on low heat. As soup warms up, add the cut up mushrooms. Cook for 5 minutes after soup has warmed up. Garnish with fresh parsley.
To sifted flour, add baking powder, soda and salt. Add nuts. Melt shortening in saucepan. Remove from heat and mix in sugar. Cool. Stir in egg and vanilla. Add flour mixture gradually, mixing well. Spread in greased 9 x 13-inch pan. Sprinkle chips over top. Bake at 350° for 20 to 25 minutes. Do not overbake. Cool in pan.
Brown hamburger and onions in a large pot. Pour off grease. Add beans, tomatoes and juice. Simmer for 1 hour. Season to taste with chili powder.
Brown the ground beef and onion. Add salt and pepper. Drain. Mix beans, catsup, mustard, sauce and sugar in a 9 x 13-inch dish or baking pan. Add ground beef and stir well. Garnish top with strips of bacon and bake at 325° for 20 minutes.
Sift together flour, baking soda, baking powder, salt and cinnamon; set aside. Beat eggs and add sugar. Beat well and add oil and pumpkin alternately with dry ingredients. Fold in walnuts. Pour into ungreased angel food cake pan. Bake at 350° for 1 hour and 10 minutes. Cool and spread with topping.
Cut steak diagonally across the grain into thin slices, then cut strips about 2 inches long. Heat corn oil in skillet over medium heat. Put garlic clove in hot oil. Remove after 3 minutes. Add meat to oil; cook over medium heat, turning as needed, until browned. Mix in onion, green pepper, salt, pepper and ginger. Cook over medium heat, stirring constantly, until just tender, about 3 minutes. Blend cornstarch with stock and soy sauce. Stir into mixture in skillet. Bring to boil and cook, stirring constantly, until liquid is thickened. Serve over rice.
Separate eggs; save whites. Mix egg yolks and all other ingredients on medium speed until well blended. Beat egg whites until stiff. Fold into cake mix. Grease and lightly flour 3 (8 or 9-inch) cake pans. Pour mixture into pans and bake at 350° until toothpick inserted in center of cake is clean. Cool completely. Frost with your favorite frosting.
Mix tomato juice and egg. Add crab, bread crumbs, parsley, lemon juice, salt, Worcestershire and pepper and mix thoroughly. Roll into 18 fingers, about 2 inches long.
Place 1/2 stick margarine in skillet; melt, then add chicken, cover and cook until well done. Then remove lid and add celery, onion and bell pepper. Replace lid. Let cook 15 minutes. Then remove lid and add tomato sauce and cook 20 minutes over low heat. Serve over rice. Delicious!!
Mix pineapple and juice with pudding. Mix well. Add Cool Whip, marshmallows and walnuts. Refrigerate.
Crust: In a bowl, mix crushed graham crackers, melted butter and brown sugar. Press in a 9 x 13-inch cake pan.
Cook shells; drain. Make a sauce by combining butter, flour and mustard in a saucepan; add milk, stir and cook until thick. Add to other ingredients in 2-quart casserole. Top with cheese and crumbs. Bake in a 350° oven for 30 minutes.
In large skillet, saute garlic, meat and onion in canola oil. Add mushrooms, including juice; simmer 10 minutes. Add olives; simmer 10 minutes. Add tomato soup, stir and heat through. Add sour cream; stir and heat through. Serve over noodles or rice. Sprinkle with grated Parmesan cheese. Accompany with cold borscht, tossed green salad and garlic bread. Serves 4. Total preparation time: 45 minutes.
Heat oven to 400°. Grease a 10 x 1 1/2-inch pie plate. Brown sausage and cook onions with sausage. Drain. Stir in salt and pepper. Spread in pie plate. Sprinkle with cheese. Place remaining ingredients in blender for 15 seconds on high speed. Pour mixture into pie plate. Bake for 30 minutes or until golden brown on top. Makes 6 to 8 servings. Refrigerate remaining pie.
In small mixing bowl, combine beaten eggs, soy sauce, dry sherry and pepper; set aside. Preheat wok or large skillet over high heat; add cooking oil. Stir-fry garlic and ginger root in hot oil for 30 seconds. Add chopped onion; stir-fry about 1 minute or until crisp-tender. Stir in cooked rice, shrimp and peas. Cook, stirring frequently, for 6 to 8 minutes. While stirring constantly, drizzle egg mixture over rice. Cook, stirring constantly, until eggs are set. Makes 4 to 6 servings.
Heat oven to 375°. Core apples; remove 1-inch strip of skin around upper half to prevent skin from splitting. Place apples upright in baking dish.
Cook to soft ball stage the sugar, cream, salt, milk and corn syrup. Remove from heat and cool to lukewarm (110°). Do not stir. Add butter, vanilla and peanut butter. Beat until it loses its gloss.
Saute onions and poultry livers in butter. Add to meat and other ingredients. Add milk to moisten, if desired. Stuff poultry and bake.
Mix all ingredients well. Measure 1/3 cup mix in a teacup and add boiling water.
Cream together oleo, 2 cups sugar and eggs. Sift together flour and baking powder. Add together sour cream, vanilla and salt. Grease and flour Bundt pan. Pour in 1/2 of batter; top with 1/2 of mixture of pecans, cinnamon and 2 tablespoons sugar. Put other 1/2 of batter in pan and top with remaining half of pecan mixture. Press in. Bake 1 hour at 300°. You can double pecans, cinnamon and sugar for a richer cake.
Combine sugar, cornstarch and salt. Add to peaches. Add lemon juice. Pour into pastry lined pan. Roll, fit and seal top. Bake on lower shelf. Preheat oven to 375°. Bake for 45 minutes to 1 hour.
Mix all ingredients, except bacon. Pour in baking dish or pan and top with bacon pieces. Bake, uncovered, at 325° for 2 1/2 hours.
Mix graham cracker crumbs and 1 stick margarine together; press into a 9 x 13-inch pan. Cream together cream cheese, 1 stick margarine and confectioners sugar. Spread over crumb mixture. Place bananas, pineapple and strawberries in layers on top of cheese mixture. Top with Cool Whip. Garnish with cherry halves and chopped nuts. Chill overnight.
Combine above ingredients and cook in double boiler until thick. Remove from heat. Spread on Ritz crackers and place on a cookie sheet. A table knife works best for spreading about 1 teaspoon on each cracker. Bake at 350° for 6 minutes. Cool and top with icing.
Cover and cook onions in margarine in 3-quart saucepan over low heat, stirring occasionally, for 30 minutes. Add beef consomme and Worcestershire sauce; heat to boiling. Reduce heat; cover and simmer 30 minutes. Place 1/2 slice toasted bread in each of four soup bowls and pour hot soup over toast and sprinkle with cheese. Makes 4 servings (about one cup each).
Mix dry jello with cottage cheese and add pineapple and oranges. Fold in 1 carton Cool Whip. Refrigerate until firm. Regular cottage cheese and jello can be used in place of low-fat and NutraSweet.
Beat eggs and brown sugar until smooth. Stir in flour, salt, baking soda, vanilla and coconut. Turn into greased 8 x 8 x 2-inch pan. Sprinkle with chocolate pieces. Bake in preheated oven at 350° for 25 minutes or until pick inserted in center comes out clean. Cool and cut in 18 bars.
Mix taco seasoning with ground beef, adding water according to package. In a separate bowl, mix soup, sour cream and chilies. Add 1/2 of this mixture to the beef mixture. Place beef and cheese on tortilla, saving 1/2 the cheese. Roll up and place, seam side down, in ungreased 9 x 13-inch pan. Pour leftover mixture over top. Cover with leftover cheese. Bake, covered, 30 minutes at 400°.
Combine Hidden Valley Ranch dry mix with oil; add remaining ingredients and mix to coat the crackers. Spread on a cookie sheet and bake in a warm 200° to 225° oven for 15 to 20 minutes.
Mix pudding with milk; set aside. Cream powdered sugar and cream cheese together until creamy. In large bowl, add cream cheese mixture, pudding and Cool Whip; mix well.
Cut vegetables into small pieces. Mix mayonnaise, oil, vinegar, sugar and dressing together and pour over vegetables. Refrigerate for a couple of hours before serving.
Combine the dry instant pudding and the can of pineapple with its juice and mix well. Fold in the marshmallows and Cool Whip. Chill.
Crush Oreo cookies and pat into buttered 13 x 9-inch pan. Refrigerate for 1 hour. Spoon softened vanilla ice cream over Oreo crust. Drizzle chocolate syrup and caramel sauce over ice cream. (You do not have to have a solid layer; just drizzle as you like.) Spoon softened Cool Whip over sauces. Freeze for at least 3 hours. Remove from freezer 10 minutes before serving.
Melt butter in baking dish. Sift flour and mix with sugar. Stir in milk. Pour batter onto melted butter; do not stir. Spoon fruit and juice onto batter. Bake 1 hour at 350°. Spread top with butter and sprinkle with sugar.
Using canned fruit, allow a slice of pineapple, a peach half and an apricot half per person. Arrange in single layer on large baking sheet, sprinkle lightly with brown sugar and rum and dot with butter. Put under broiler until fruit is a delicate gold. Serve as a garnish for roast fowl or game, or on a separate platter. The fruit may be arranged around the fowl or game either in separate pieces or in stacks with pineapple on the bottom, then the peach half, then the apricot half, any way that looks attractive.
Melt margarine. Put enough in a 9 x 13-inch pan to coat it. Mix all ingredients and pour in pan. Bake at 350° until brown, approximately 30 minutes.
Heat oil at moderate-high in wok. Saute garlic until browned. Add rice. Mix. Add soy sauce, peas, carrots, bean sprouts, eggs and ham. Mix well until heated through. Season with salt, if desired.
Mix all ingredients together. Pour in 13 x 9-inch dish. Bake at 350° for 20 minutes, remove. Top with chow mein noodles or grated cheese. Bake 10 more minutes or until bubbly hot.
Mix all ingredients, except onion rings. Put in a large buttered dish. Cover with onion rings. Bake at 350° for 30 to 35 minutes.
Layer the zucchini and then potatoes. Season with salt, pepper and garlic powder, then add another layer of squash. Melt butter or margarine and pour over top of the ingredients. Top with the shredded cheese. Bake for 1 hour at 350° or until golden brown.
Combine sugar, flour and 1/2 teaspoon of salt. Gradually stir in pineapple juice and eggs. Cook over moderate heat, stirring until thickened. Add lemon juice. Cool at room temperature. Bring water, 2 teaspoons salt and oil to boil. Add acini de pepe #44. Cook at rolling boil until acini de pepe #44 is done (about 10 minutes). Drain; rinse with water; drain again and cool to room temperature. Combine egg mixture and acini de pepe. Mix lightly but thoroughly. Refrigerate overnight in airtight container. Add remaining ingredients. Mix lightly but thoroughly. Salad may be refrigerated for as long as a week. Makes 25 servings.
Mix chocolate cake mix as directed and bake in 9 x 13-inch pan. Cool 10 minutes. With a wooden spoon, poke holes in top. Spread caramel ice cream topping on top. Put in refrigerator for 30 minutes or more. Spread Cool Whip over topping and sprinkle with butter brickle bits. Keep in refrigerator until ready to serve. Good and Easy!
Cream together butter, brown sugar and sugar. Add vanilla and eggs, one at a time. Whisk together and add flour, whole wheat flour, cocoa, baking soda and baking powder. Add oats and chocolate chips. Bake at 350° for 10 minutes. Let cool at least 5 minutes on pan.
Follow directions for brownie mix. Pour into a pizza pan. Takes approximately 10 minutes. Cream the cream cheese and sugar. Smear onto cooled brownie. Put drained pineapple on top of cream cheese. Place bananas around brownie. Top with any other kind of fruit (your choice). Melt chocolate chips and butter; drizzle over the "pizza." Serves 6 to 8.
In mixing bowl, pour water over oatmeal and let stand for 10 minutes. Add sugars and butter and mix well until butter is melted. Add eggs, beating well. Sift together the dry ingredients and gradually add to the oatmeal mixture. Beat 2 minutes at medium speed. Stir in 1/2 package of chips. Pour in a greased and floured 9 x 13-inch pan. Sprinkle with remaining chips and walnuts. Bake at 350° for 40 minutes.
Dissolve jello in 3 cups of boiling water. Add all ingredients, then chill!
In large pot, boil potatoes in water with 1 teaspoon salt. Cook until fork easily pierces potato cube. Remove from heat; drain off water. Mash potatoes by hand or with portable mixer until free of lumps. Cut in cream cheese and continue to mix until cheese is blended into potatoes. Sprinkle potatoes with dill weed and mix in with wooden spoon. Serves 4 to 5.
Brown meat and onion; drain. Mix together all ingredients except chips and cheese. Layer in baking dish starting with meat mixture, then chips, ending with meat mixture on top. Cover with cheese. Bake at 350° for 30 minutes.
Boil raisins in water until water is gone. In a bowl, mix sugar, shortening and eggs. Cream well. Add vanilla, soda and flour. Mix well. Add raisins; stir. Form dough into walnut sized balls. Roll in sugar. Bake on cookie sheet at 350° for 12 to 15 minutes.
Combine Winter Blend vegetables with water; cook until tender. Melt in large pan margarine; add celery, onion and cook a little. Add flour and stir. Add bouillon cubes. Add milk and stir. Add ham, pepper, both salts and then cooked vegetables.
Mix all ingredients, except hot dogs, according to taste. Pour in crock-pot and simmer. When sauce gets hot, add hot dogs, cut in bite size pieces. Cook on low heat approximately 2 hours. Serve from crock-pot.
Cream brown sugar and oleo. Add egg. Add molasses. Alternate flour, cream of tartar and sour milk. Bake at 375° about 30 minutes in 9 x 13-inch pan.
Unroll and form crust on pizza pan with crescent rolls. Brown sausage and drain well. Add sausage, cheese and hash browns on top of crust.
Heat oil in frypan over medium heat. Add chicken and brown well. As chicken browns, place sour cream, milk, salt, pepper, flour, garlic and seeded peppers in blender and blend until smooth. When chicken is browned, transfer to a 13 x 9-inch casserole. Add onions to frypan and cook until limp. Spoon onions and canned chilies over chicken, then pour sour cream mixture over chicken.
Combine first 4 ingredients until well mixed. Fold in Cool Whip. Refrigerate until cold.
Mix the first 8 ingredients in order listed, diluting orange juice with amount of water called for on can. Add ice cubes, sherbet and ginger ale just before serving. Yields 40 servings.
Using a large stew pot, brown meat in a small amount of oil, stirring until meat has crumbled and not red in color. Add onions and garlic; mix well. Add remaining ingredients except for flour and water. Mix well. Cover and simmer for 45 minutes, stirring frequently to avoid scorching. Mix flour and water. Add to chili; stir well. Continue to cook for 20 minutes. Cool. Store in refrigerator overnight. It is better the next day.
Mix sugar and cornstarch together in top of double boiler. Add 2 cups water. Combine egg yolks with lemon juice and beat. Add to sugar mixture. Cook until thick. Add lemon extract and vinegar. Stir thoroughly, pour into pie shell and let cool. Cover with Never Fail Meringue. Bake 10 minutes at 350°.
Mix all ingredients together. Roll into small balls. Bake in oven for 15 minutes at 350°.
Put water and lye in enamel kettle. Stir, then add corn. Cook until water is brown and thick. Remove from heat. Pour in a drainpan in sink. Run water over it for several minutes, then put in pan and wash a lot. Put corn in a big plastic container; cover with water. Let set all night. Wash well. Start cooking and cook until done.
Boil the first eight ingredients for 5 minutes. Cool completely. To this mixture, add nuts, flour and soda; mix. Bake in tube pan (greased and floured) for about 45 minutes at 325°.
Pour water into large mixing bowl. Stir in gelatin until dissolved. Add mayonnaise. Chill until partially set. Then add cherries, pineapple, milk, cottage cheese and nuts. Mix with a spoon. Refrigerate for 2 or 3 hours before serving. Yields 12 servings.
Line unpricked pie shell with a double thickness of heavy duty foil. Bake at 450 degree for 8 minutes. Remove foil. Bake 5 minutes longer. Remove from oven and set aside. Separate one egg, set white aside. In a mixing bowl, beat the yolk and remaining eggs, just until combined. Blend in sugar, salt, and vanilla. Stir in milk. Beat reserved egg white until stiff peaks form. Fold into egg mixture. Carefully pour into crust. Cover edges of pie with foil. Bake at 350 degrees for 25 minutes. Remove foil. Bake 15-20 minutes longer or until a knife inserted near the center comes out clean. Sprinkle with nutmeg.
Cream margarine and sugar until light and fluffy. Blend in eggs. Add combined dry ingredients to creamed mixture alternately with milk and juice, mixing well after each addition. Stir in nuts and rind. Pour into greased and floured 9 x 5-inch loaf pan. Bake at 350° for 1 hour and 20 minutes. Cool 5 minutes. Remove from pan.
Using a small saucepan, bring milk almost to a boil. When skim forms on top of milk, remove from heat. Add shortening, sugar and salt and then pour in cold water. Use a mixing bowl. Pour in milk solution. Add egg and yeast. Beat until yeast dissolves. Sift in 2 cups of flour (gradually). Mix well. Knead in remaining flour. Roll out dough and cut in biscuit form. Can be folded over with butter (optional) or leave as is. To use right away, place on lightly greased cookie sheet and cover with a damp cloth. Let rise for 1 hour at room temperature. Cook at 350°.
Place all ingredients (except potatoes) in well covered 5-quart casserole or Dutch oven. Bake at 325° for 3 1/2 hours. Makes 4 to 6 servings.
Pare 1 cucumber. Score cucumber by pulling the tines of a fork lengthwise through the cucumber. Cut into very thin slices. Put in a shallow bowl.
Beat eggs well; mix shortening, baking powder and salt. Put in meal. Put in milk (if not thin enough, add water). Pour in an iron skillet, greased well. Bake at 400° until brown.
Heat flour, margarine and whipping cream until thick. Pour over Shoepeg corn and bake at 350° for 30 minutes.