HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine potatoes, chopped cheese, onion slices, dressing and pimento. Spoon into an 11 3/4 x 7 1/2-inch baking dish. Top with sausage. Bake at 350° until thoroughly heated. Top with 3 slices of cheese cut in 1/2 diagonally. Continue baking until processed cheese begins to melt. Yields 6 servings.
Mix all ingredients except sour cream. Pour half of the mixture in casserole. Let congeal. Spread sour cream over mixture and pour remaining mixture over this. Congeal.
Cook broccoli and onion in salted water until tender; drain. In saucepan, melt the butter, blend in the flour, salt and pepper. Add milk and cook until bubbly stirring constantly. Reduce heat. Blend in the cream cheese until smooth. Place well drained vegetables in a 1 1/2-quart casserole. Pour sauce over top. Mix lightly. Top with the cheese. Melt the 2 tablespoons butter; toss with bread crumbs. Sprinkle over top of casserole. Bake at 350° for 40 to 45 minutes.
Melt margarine. Mix in other ingredients. Bake in 9 x 13-inch pan in 350° oven until done.
Dissolve jello in hot water. Let the mixture cool. Add Coca-Cola and let start to jell. Add pineapple, cherries and marshmallows. Refrigerate until ready to serve.
Mix boiling water and bran together; let stand. Sift together flour, soda and salt. Cream shortening and sugar. To this add eggs, one at a time, beating after each addition. Add the All-Bran and buttermilk.
Add buttermilk until the mixture is the consistency of cake batter. Bake in large skillet at 450° until brown.
Mix and knead like dough. May need a little more 10x sugar. Add a little coloring. Roll in small balls. Roll in granulated sugar. Press into mold. Unmold at once on wax paper. Let set several days, uncovered, before eating.
In large skillet, melt butter and stir in golden onion recipe soup mix thoroughly blended with sugar and cumin. Add nuts and cook over medium heat, stirring constantly, 5 minutes or until nuts are thoroughly coated with soup mixture and golden brown. Serve warm or spread nuts on baking sheet to cool. Store in airtight container up to 2 weeks. Makes 2 1/2 cups.
If more juice is needed, add a can of consomme or 1 cup beef bouillon.
Wipe meat with damp cloth. Cut in cubes. Sprinkle with salt and pepper and dredge in flour. Cut off the fat and fry out in frying pan. Add meat and stir constantly in order to sear the surface. When nicely browned, put in saucepan. Cover well with boiling water and let boil for 10 minutes, then cook at simmering temperature for about 3 hours. Add more water if necessary during cooking. Add vegetables during last hour of cooking and thicken with 2 tablespoons of flour rubbed smooth with a little cold water.
Place sliced potatoes into 9 x 11 casserole dish. Arrange pork chops over potatoes. Combine the soups and pour over the pork chops and potatoes. Cover with foil. Bake in a 350° oven for 1 hour. Makes 4 to 5 servings.
Cut up onion and stew about 10 minutes. Dump all other ingredients together and simmer a few minutes and you're ready to eat.
Mix together milk and pudding mix (mix normally calls for 2 cups). Chill pudding in refrigerator. In separate mixing bowl, blend together the butter, Crisco and sugar. When pudding is cool, mix together with other ingredients. Be sure not to undermix. Frosting should be light and fluffy. Vanilla and chocolate pudding work best.
Cook potatoes and set aside, then combine soup, mustard, milk and onions. Butter a 1 1/2-quart casserole dish, then layer the potatoes and sauce mix over the hot dogs. Cover and bake at 400° for 30 minutes. Serves 4.
Toss slightly sweetened berries with 1 tablespoon flour to coat. Place berries in a lightly greased deep baking dish. In a bowl, combine 1 cup flour, salt, butter and milk; blend well. Pat dough out into thin strips and arrange as crust over berries. In a saucepan, combine sugar and water; bring to a boil and boil until sugar dissolves. Pour over crust. Bake at 325° for 45 minutes, or until crust is golden brown.
Crush wafers with Nestle Quik and butter; press into pan and chill well. Stir to dissolve marshmallows in scalded milk. Cool to room temperature. Add both liqueurs and fold in whipped cream. Pour into chilled crust; put in freezer for 2 hours.
Put potatoes into large pot, cover with water. Bring to boil and simmer over medium heat until tender. Drain. Put potatoes in large mixing bowl; beat with electric mixer until light and fluffy. Beat in butter and cream cheese, which have been cut into mall pieces. Beat in sour cream, salt and pepper.
Mix all ingredients together and freeze. Add 1 litre of ginger ale to each 1/2 gallon of juice when ready to use, in large punch bowl.
Preheat oven to 400°. Mix and combine all ingredients except the meat loaf sauce. Bake uncovered one hour, remove from oven and drain. Top with meat loaf sauce, bake an additional 10-15 minutes. Allow to stand 10 minutes before serving.
Mix well by hand. Roll in balls. Bake about 10 minutes at 425°.
Combine sugar, cornstarch and water in heavy pan; cook over medium heat, stirring constantly until thickened. Remove from heat; add gelatin, stirring until dissolved. Gently stir in berries. Simmer on low heat 5 minutes. Pour into pie shell. Chill until firm. Top with Cool Whip or vanilla ice cream.
Set aside 1 cup flour from total amount. Mix together flour, rapid rise yeast and all other dry ingredients in large pot. Heat butter and milk to 125° to 130°. Stir warm liquids into dry mixture. Add eggs and extra flour, kneading and mixing until it stops sticking to fingers. (You may need extra flour.) Squeeze water from raisins and knead raisins into dough. Cover, let rise 10 minutes. Put into greased loaf pans. Let rise in warm oven until doubled, then bake at 350° for 20 to 30 minutes. Makes 6 to 8 loaves.
Combine beans in 2 1/2-quart dish, after draining them. Brown sausage in a skillet and drain. While sausage browns add beef broth, tomato sauce, cumin, salt, pepper and picante sauce to beans. Saute garlic and onions and add them and the sausage to the beans. Cover and bake at 325° for approximately 1 hour. Serves 6 people. 419 calories, 3 grams fat.
Preheat oven to 350°. In large bowl, beat condensed milk, peanut butter, egg and vanilla until smooth. Add biscuit mix; mix well. Chill at least 1 hour. Shape into 1-inch balls. Roll in sugar. Place 2 inches apart on ungreased cookie sheets. Flatten with fork for design. Bake for 6 to 8 minutes or until lightly browned. Do not overbake. Cool. Store, covered, at room temperature. Yields about 5 dozen.
Place chicken in Dutch oven. Add water and 1 teaspoon salt. Bring to a boil. Cover, reduce heat and simmer 1 hour or until chicken is tender. Remove chicken and let cool slightly. Bone chicken and set aside.
Combine meat, salt, celery seed and scallions. Shape into 6 patties. Press pepper into surface of patties. Grill. Toast rye bread and spread with Scallion Butter. Place hamburgers on toasted rye bread.
Pour boiling water over margarine, Crisco, sugar and salt. Melt and cool. Stir in eggs and yeast that has been dissolved in the warm water. Add flour; work in well. Store in refrigerator for 4 hours before using. Make out rolls and let stand 3 hours before baking, in a 350° oven. Yields about 5 dozen.
Cook hamburger; drain and add spaghetti sauce, touch of garlic powder and black pepper and simmer. Mix cottage cheese and Ricotta cheese and put in refrigerator. Cook lasagna for 9 minutes and drain. Run cold water over it and leave in pan. Put a layer of sauce (1 or 2 cups) in bottom of baking pan. Then a layer of noodles, then another layer of sauce, then a layer of cottage cheese. Repeat layers until all is used. Top with shredded cheese. Bake at 350° for 45 minutes or until brown.
Combine cauliflower pieces, bacon and cheese in large bowl. Blend dressing ingredients and stir until sugar is dissolved. Pour over salad; toss thoroughly. Refrigerate until serving.
Mix ingredients and put in a bread pan. Bake 30 minutes at 350°. Serve with sauce. (This can be steamed in a coffee can also; will be more moist.)
Thaw potatoes.	Preheat oven to 350°. Combine potatoes with 1/4 cup melted butter and add sour cream, soup, onion, cheese and seasonings. Mix well and pour into lightly greased 9 x 13 baking dish. In separate bowl mix cornflake crumbs and 1/2 cup melted butter. Top potato mixture with cornflake mixture and cover with foil. Bake for 20 minutes. Remove foil and bake uncovered for an additional 20 minutes. Serves large group.
Cut tomatoes into 1/2-inch slices. Combine flour, salt and pepper. Dredge tomato slices in flour. Saute in hot shortening until brown on both sides. Cook until soft in middle. Serve hot.
Drain pineapple and cherries thoroughly. Combine juices and bring to boiling. Dissolve jello in juice and cool to the consistency of egg whites. Place cherries, pineapple and nuts in layers in 13 x 9 x 2-inch dish. Crumble cream cheese over top. Add coke to jello and mix well. Pour over fruit and lift with fork gently so jello covers bottom of dish. Chill until set.
Coat chicken with flour; brown in oleo. Add soup and water. Simmer until done.
In saucepan, saut garlic and onion with the olive oil until they are tender. Add stewed tomatoes, broth, picante sauce, chili powder, cumin and sea salt. Bring to a boil. Stir in rice and water. Cover and reduce heat to a simmer. Simmer about 20 minutes or until the liquid is absorbed.
Mix all ingredients and pour into an unbaked pie shell or casserole dish. Bake at 350° until golden brown.
Boil squash until tender; drain well. Mix all ingredients in casserole dish and dot with margarine. Bake, uncovered, 30 to 40 minutes at 350°.
In large saucepan, cook onion and green pepper in 2 tablespoons oleo until tender. Combine in bowl with chicken and chilies; set aside. In same pan, melt 3 tablespoons oleo. Blend in flour and salt. Stir in broth; cook and stir until thick and bubbly. Remove from heat. Stir in sour cream and 1/2 cup cheese. Stir half mixture into chicken. Dip each tortilla into remaining sauce; fill with 1/4 cup chicken, then roll up. Place in 13 x 9 x 2-inch baking dish. Pour remaining sauce over top. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 25 minutes.
Grind and drain first 3 ingredients. Mix together sugar, vinegar, salt and turmeric. Boil 3 minutes. Put in jars and seal.
Mix the water, salt and 1 tablespoon of oil in a saucepan; bring to a boil. Put it in a bowl and mix well with the flour. Put it into balls. Put the balls into hot, deep oil inside a frying pan. When crispy, take out and cover with sugar. Enjoy!
Mix butter and chocolate (melted) thoroughly. Blend in sugar. Stir in sour cream. Beat until fluffy and of good spreading consistency.
Dissolve sugar; add 1 package yeast and stir once. Let yeast foam. Add flour and dried milk, alternately, one cup at a time. Add enough flour to make consistency of bread dough. Bake at 350° for 35 minutes.
Preheat the oven to 350°. Sprinkle the strawberries with a little of the sugar. Whisk the oil and eggs together just a little, then pour over strawberries and stir together. Combine and mix all the dry ingredients together except the nuts. Pour the strawberry mixture into the flour mixture and blend by hand thoroughly. Fold in the nuts, if desired. Pour into two 9 x 5-inch buttered and floured loaf pans and bake at 350° for 40 to 50 minutes. Cool completely before serving. Serve sprinkled with powdered sugar and sliced.
Prepare chocolate instant pudding according to directions on box. Place into back of plastic dump truck or plastic sand pail. Sprinkle crushed Oreos over top of pudding. Use gummy worms to place in dirt pudding as if worms are crawling out of the dirt. Yields 10 to 12. Good for birthday parties.
Cut wieners in small circles and add to other ingredients. Mix and pour into casserole dish. Bake at 350°, covered, about 30 minutes. Uncover and cook 10 minutes, until wieners are just beginning to brown. Serve with a salad, French fries or macaroni and cheese and garlic bread.
Preheat oven to 300°. Mash sweet potatoes with butter. Add sugar, flour, baking powder, salt and eggs and stir well. Stir in milk, nutmeg and flavorings. Beat at high speed on electric mixer for three minutes. Add coconut. Pour into two 9-inch pie shells and bake one hour or one hour and fifteen minutes, until set.
Combine all ingredients except one cup pecans. Form into a ball and roll mixture in remaining pecans. Cover with foil and refrigerate until served. Serve with crackers or raw vegetables.
In blender, process the cottage cheese until very smooth. Transfer to a medium bowl. Whisk in the yogurt, Sap Sago or Parmesan cheese, lemon juice, honey, mustard, shallots, basil and black pepper.
Brown hamburger with onion and green pepper. Drain grease. Add remaining ingredients and simmer for 30 minutes.
Preheat oven to 350°. In a large bowl, mix ground beef, egg and seasonings. Break bread into small crumbs and put in bowl. Knead all together by hand and pack together to form a loaf shape. Place in an ungreased loaf pan. Cover with aluminum foil and place in oven for approximately 1 hour to 1 hour and 15 minutes. Test for doneness.
Drain clams. Reserve liquid. In large skillet, heat oil over medium-high heat. Add onion and garlic. Saute 2 minutes. Add reserved clam liquid, wine, basil and pepper. Bring to boil; simmer 5 minutes. Stir in clams and heat 1 minute. Toss pasta with clam sauce and parsley. Sprinkle with Parmesan. Makes 5 servings.
Wash and cut broccoli into flowerets. Drain well. Mix broccoli, cheese, onion and bacon. Blend mayonnaise, sugar and vinegar to make dressing. Just before serving, toss salad with dressing.
In a 4-quart saucepan, cook onions in margarine until tender. Add remaining ingredients; stir over low heat until cheese is melted and mixture is hot. Serve.
Peel onion and potatoes; dice. Place 2 to 3-quart pot on burner; heat. Add diced bacon, brown. Add water, potatoes and onion. Cook 10 minutes. Add salmon after bone is removed and broken into small pieces. Heat to boiling, add seasoning and eggs, one at a time; add catsup. Cook over medium heat until eggs are done.
Line cookie sheet with graham crackers. Bring margarine, butter and sugar to a boil. Remove from heat and add chopped nuts. Spread over graham crackers and cook at 300° for 12 minutes. Remove from oven and put on wax paper. Cool and eat.
Boil sausage for 20 minutes (cool). Next, brown ground beef and skin sausage. Drain well to remove grease. Cook macaroni as directed on package. Layer in a 9 x 13-inch pan as follows: some sauce, noodles, meat mixture, cheese slices. Sprinkle with oregano and basil. Repeat until all items are used (I usually layer twice). Top layer with cheese slices. Bake at 350° for about 45 minutes or until heated thoroughly.
Rinse chicken and pat dry. Sprinkle with salt and pepper. Heat 3/4 of the oil in a pan and lightly saute the garlic and almonds. Add turmeric, stir into the hot oil and garlic. Add chicken and brown on both sides. Sprinkle in the parsley and pour in the water or stock.
Combine all ingredients and shake or beat well. Add about a teaspoon or so of catsup to give it some color.
Melt margarine and marshmallows. Mix in vanilla and food coloring. Pour over corn flakes. Mix until cereal is coated.
Heat butter in a skillet. Add chicken and brown on both sides. Remove chicken to a 4-quart casserole, reserving drippings in skillet. Add mushrooms to skillet and saute; remove mushrooms and set aside. Stir champagne into drippings in skillet; simmer until thoroughly heated, stirring occasionally. Pour over chicken; cover and bake at 350° for 20 minutes or until chicken is done. Remove chicken to platter, reserving liquid. Add sour cream, salt and pepper to reserved liquid; whisk until smooth. Pour over chicken and top with mushrooms.
In plastic bag, mix oil and soup, then put potatoes in bag and put tie on it. Shake them up. Preheat oven to 450°; bake in jelly roll pan, uncovered, for 40 minutes. Spray pan with Pam.
Combine all ingredients except bananas. Chill until ready to serve. Just before serving, fold in bananas. Makes 100 servings.
Mix cream cheese with shrimp. Smash together and form into a ball in a bowl. Pour cocktail sauce over ball and serve with crackers. Garnish with shrimp, if desired.
Set oven at 425° for a hot oven. Grease the muffin pan with shortening. Sift the flour, baking powder, salt and sugar into a mixing bowl. Mix the beaten egg, milk and cooking oil. Add the egg and milk mixture to dry ingredients. Fill the greased muffin pans 1/2 full. Push 1 teaspoon jelly into each muffin. Bake 20 to 25 minutes or until golden brown.
Heat nonstick griddle to even medium heat. USE NO OIL OR SPRAY. Recommend first batch be approximately 3 chips. Using 3-inch diameter "pie" shaped cheese, place on griddle. Grill cheese until edges turn brown. Using small sharp-edged spatula, flip chips over. After approximately 2 minutes, press with spatula and remove to a paper towel-lined plate. The chips become crisp as they cool. Practice makes perfect! Refrigerate and store in Ziploc bags.
Bring first 4 ingredients to a boil to soften vegetables. Add milk and butter and bring to a simmer. Then add milk that has the flour added to it. Stir until thickened. Add cheese and stir until melted. Serve and enjoy!
In a bowl, combine yogurt, oil, honey, vinegar and ginger. Mix well. Some strawberries can be sliced gently into mixture. Arrange melon slices and strawberries around dip.
Mix 1/2 cake mix (dry), butter, brown sugar, water and eggs until smooth. Stir in rest of cake mix and nuts. Spread in 9 x 13-inch greased cake pan. Bake for 20 minutes at 350°. Spread marshmallows on the top and bake 10 to 15 minutes longer. Heat frosting and drizzle over warm cake.
In a bowl, soak the beans in water to cover for 12 hours. Drain and set aside. Remove and discard the hard stalks from the cabbage leaves. Slice the leaves roughly; set aside.
Beat together shortening, brown sugar, egg and vanilla until fluffy. Add flour, baking powder and salt. Mix well. Stir in nuts. Drop by spoonfuls 2-inches apart onto greased cookie sheet. Dip bottom of small greased glass into granulated sugar and press cookie flat. Bake at 350° for 10 to 12 minutes. Cool on rack. Makes 5 dozen.
Place drained pineapple chunks in baking pan. Mix together sugar and flour. Sprinkle over pineapple. Place cheese over sugar and flour. Mix crackers and butter until blended. Spread cracker mixture over cheese. Bake at 350° until bubbling.
Simmer celery, add tomato paste and pour over bread. Saute onions and mix in paste. Stuff salmon. Bake in 350° oven for 40 minutes. Serve with lemon wedges.
Cook spaghetti according to package directions and drain. Stir in butter until melted and mixed throughout spaghetti. Put one-third of spaghetti in a large buttered casserole or deep baking dish. Top with dots of butter and sprinkle with salt and pepper. Cover spaghetti with broken pieces of cheese. Pour tomato sauce on cheese, sprinkle with italian seasoning and Parmesan cheese. Repeat layers two more times, end with crushed tomatoes on top. Sprinkle with sugar, salt and pepper, top with more Parmesan. Bake at 350. degrees for one hour or until top is golden and edges are bubbly. Cool for 10 minutes before serving. Serve 6 to 8.
Score cucumber lengthwise with fork; slice thin. In a medium bowl, combine vinegar and water. Add cucumber slices. Let stand at room temperature at least 30 minutes; drain well.
Make vanilla pudding according to directions on box; set aside. Slice bananas into a 9 x 13-inch dish. Top with a layer of vanilla wafers. Mix Eagle Brand milk with Cool Whip and mix well. Fold into pudding mixture. Pour over the cookies and bananas. Top with cookie crumbs. Put cookies around edge of dish for decoration, if desired.
Flatten bread with a rolling pin. Mix oregano and garlic powder with tomato sauce. Spread on flattened bread. Top with green pepper, mushrooms and cheese. Bake at 400° for 10 to 15 minutes. Serves 1.
Preheat oven to 350°. Combine sugar, pumpkin, oil and eggs in large bowl. Beat at medium speed one minute. Combine flour, salt, baking powder, soda and cinnamon. Add to pumpkin mixture. Beat one minute at medium speed. Stir in coconut and pecans. Pour into 3 greased and floured 8-inch round pans. Bake for 25 to 30 minutes. Cool in pan for 10 minutes. Remove. Cool completely.
In a medium bowl beat the butter and cocoa until the butter is softened. Gradually add the powdered sugar, beating well. Slowly beat in the milk and vanilla. Slowly beat in second half of powdered sugar and additional milk, if needed, to make spreading consistency.
Cook chicken and cut into bite size pieces. Cook pasta until done. Place drained pasta in a 13x9 in. casserole dish. Add cut up chicken. Warm alfredo sauce and pour onto pasta and chicken. Mix together. Sprinkle seasoning on top to taste.
My grandmother used to make this before Christmas and I have such fond memories of watching her prepare meals and baked goods in her kitchen.
In a 1-quart casserole, put in the milk and butter. Place in oven at 350° until the rest of the ingredients are ready. Combine the biscuits, eggs, raisins, nuts, sugar, allspice and vanilla. Add to milk mixture. Stir well and put in oven and bake at 350° for 30 minutes or until firm.
Remove stems from mushrooms and chop stems fine. Soak bread in a little water or milk and squeeze dry. Mix together chopped stems, bread, garlic, parsley, eggs, Ricotta, salt and pepper. Fill each mushroom cap with stuffing. Arrange stuffed mushrooms in a baking pan greased with olive oil. Drizzle a little olive oil over mushrooms and sprinkle with grated Parmesan cheese. Bake in a preheated 400° oven for 20 minutes. Serve hot. Contains 2 mushrooms per serving.
Combine berries, sugar, lemon juice and 1/2 teaspoon cinnamon in 1-quart baking dish. Combine oats, brown sugar, flour and remaining 1/2 teaspoon cinnamon in a small bowl. Cut in butter and sprinkle over fruit. Bake in a preheated oven at 350° for 30 minutes until topping is brown and fruit is bubbly. Let stand 15 minutes.
Mix Jell-O and water. When it begins to set, add the mayonnaise, celery, green onions and cottage cheese.
Cook broccoli for 5 minutes; drain. Mix all ingredients together. Pour in greased baking dish. Bake at 350° for 45 minutes. Put cracker crumbs on top.
Combine the first 5 ingredients in a large bowl, make a well in center of the mixture. Add Eggs, Buttermilk and Shortening. Stir just enough to moisten ingredients. Cover and store in refrigerator until ready to use, as long as five to six weeks. When ready to bake, spoon batter into greased muffin tins, filling 2/3 full. Bake at 350 for 20 minutes. Yields 5-1/2 dozen.
Clean and skin chicken. Cut into required pieces and wash it. Drain water completely. Apply lime juice and salt to taste and keep it aside for 15 minutes.
Combine beans and undrained pork and beans in a crock-pot. Brown ground beef with onion and green pepper in skillet, stirring until crumbly. Drain. Stir into bean mixture. Add catsup and remaining ingredients; mix well. Cook on low for 8 hours.
Cream oil and sugar. Add eggs. Add pumpkin; stir well. Mix soda and spices together. Stir into pumpkin mix. Add flour and water alternately. Stir in nuts. Pour into two 1-pound greased and floured pans. Bake at 350° for about 45 minutes, or until toothpick comes out clean. Cool and refrigerate for moisture.
Mix well cream cheese and shrimp. Mix well catsup, horseradish, lemon juice and Worcestershire sauce. Pour over shrimp mixture when ready to serve.
Cream butter and sugar. Add eggs. Add dry ingredients, then add pumpkin, chocolate chips and walnuts. Mix together. Batter will be thick. Bake at 350° for 65 minutes (tube pan or loaf pan).
Combine first 8 ingredients in a large bowl. Make a well in center of mixture. Combine egg and milk. Add to dry ingredients, stirring just until moistened.
Mix broth and ginger root. Bring to boil, remove ginger root. Stir in eggs; remove from heat. Garnish with scallions and serve.
Add yeast to warm water; stir. Add honey; stir. Add oleo, salt, white flour and 1/2 cup wheat flour. Beat on low speed until blended. Then on high speed for 1 minute. Stir in remaining wheat flour. Cover and let rise until double, about 45 minutes. Grease 1 loaf pan. Bake at 375° for 40 minutes.