HumbleIntelligence/food-ner-1-Million huggingface dataset:
While spaghetti is cooking and meat is browning combine the sour cream, cottage cheese, 1 teaspoon of salt and green onions and let sit.
Soak dried apricots in water for 30 minutes. Drain and cut into pieces. Mix remaining ingredients and mix with apricots. Pour into greased loaf pan and bake at 350° for 1 hour or until toothpick inserted in center comes out clean.
Add sugar and flour to eggs and mix well. Add milk, and cook over medium heat until slightly thickened. Stir constantly. Add Eagle Brand milk. Mix and let cool. Add unsweetened fruit. Pour into freezer and follow directions for your freezer.
In a large bowl, combine first 6 ingredients. Stir in potatoes, celery and onions. Cover and chill. Makes 6 cups.
Cook rice. When done, add margarine, sugar, cinnamon and sliced apples. Toss thoroughly. Place in greased covered casserole and bake in oven at 350° for 1 hour or microwave 1/2 hour covered. This is a good side dish with chicken or delicious alone.
Cream butter in a large bowl. Gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, beating well. Combine flour, baking powder, soda and nutmeg. Add flour mixture to creamed mixture, alternately with buttermilk, mixing well. Stir in vanilla. Drop dough by tablespoonfuls onto greased cookie sheets. Bake at 375° for 8 to 10 minutes or until Tea Cakes are lightly browned. Cool on wire racks. Yields 6 dozen.
Cream together the peanut butter and butter. Add brown sugar, then eggs and beat. Add flour and baking powder. Stir in chocolate chips. Bake at 350° in a 13 x 9-inch pan for 30 to 35 minutes. Cool before cutting.
Spread 1 pint of ice cream on bottom of pie crust. Arrange 2/3 of chopped candies over ice cream, cover and freeze 1 hour. Spread remaining pint of ice cream over candies. Cover and freeze 1 hour. Decorate top of pie with whipped topping and remaining candy. Freeze uncovered about 2 hours or until firm. Let stand at room temperature about 10 minutes before cutting. Cover and freeze remaining pie.
Combine all ingredients until well blended. Divide evenly into 8 dessert cups. Chill several hours. Each serving provides 1/2 milk, 1/2 fruit and 25 optional calories.
Cook noodles according to directions on package. Cook and drain potatoes. Mash potatoes, then add cheese and beat well. Saute onions in butter until soft. Add 1/3 of onion mixture to potato mixture. Salt and pepper to taste. Generously butter in a 13 x 9-inch baking pan. Place a layer of noodles, then a layer of potato mixture. Repeat, ending with noodles. Pour remaining butter and onion over all. Cover with foil. Bake at 350° for 20 to 25 minutes.
Prepare cornmeal mush according to package directions. Fry sausage until thoroughly cooked. Drain. Stir in mush. Turn into a buttered loaf pan. Cool. Cover and chill. Cut into 1/2-inch slices. Fry slowly in a greased skillet until golden brown on each side. Serve with maple syrup.
Cook carrots for 7 minutes in small amount of water. Cool and drain. Place layer of carrots, green pepper and onion in 1 1/2-quart casserole. Combine soup, oil, sugar, vinegar, mustard, Worcestershire sauce, salt and pepper. Beat until well blended. Pour over carrots. Cover with plastic wrap. Refrigerate for several hours. Bake in 375° oven until bubbly. Serve hot or cold.
Sift together first 3 ingredients, then add remaining ingredients. Beat 1 minute and bake at 350° for 30 minutes.
Spread cream cheese in a pie or quiche pan. Sprinkle on the onion. Spread the chili. Top with cheese. Add olives if desired. Heat through in low oven or microwave. Serve with nacho chips.
Mix ingredients well. Bake at 350° on ungreased cookie sheet for 12 to 15 minutes.
When I double this for church potlucks, I use 1/4 pound Cheddar and 1/4 pound Swiss cheese.
Add roast and water to roaster. Sprinkle onion soup mix on roast. Cover. Set oven to 225°, cook all day. About 1 hour before serving, add potatoes and vegetables of your choice. Makes great gravy.
Mix all ingredients together. Do not drain pineapple. Pour into greased and floured 9 x 13-inch glass pan. Bake at 350° for 45 minutes.
Mix jello and pineapple (do not drain pineapple) on stove until jello melts. Remove mixture from stove; pour in serving bowl and place in refrigerator for 15 minutes until it begins to jell. Remove and blend in buttermilk. Place back in refrigerator until sets, about 10 minutes. Remove and stir in Cool Whip and nuts. Refrigerate until ready to serve. No fail.
Combine dry ingredients in large bowl and blend. Make well in center and add remaining ingredients. Mix dough until sticky (add warm water, if needed). Turn onto floured board, knead dough until elastic. Pinch off pieces (about size of golf balls). Place on large buttered pan. Cover with damp cloth for 1 hour. (Dough may be refrigerated overnight.)
Cook spaghetti, using package directions; drain. Combine with green pepper, onion, tomatoes, cucumbers, salad dressing, Salad Supreme seasoning and salt and sugar to taste in bowl; mix well.
Arrange 6 slices bread in a greased baking dish. Cover with cheese slices. Top with 6 bread slices. Mix remaining ingredients and pour over bread and cheese. Chill in refrigerator for 1 hour. Bake at 350° for 1 hour, until partially divided and golden brown. Serve with creamed vegetables.
Mix the first 4 ingredients together. Add eggs and vanilla. Blend in soda. Stir in oats and remaining ingredients. Dough will be stiff and crumbly. Drop dough by 1/3 cup about 4 inches apart on ungreased baking sheet. Flatten to 3 1/2-inch patties. Bake at 350° for 12 to 14 minutes. Yields 22 cookies.
Mix flour, melted butter, egg, water and salt in bowl until it forms into soft dough. Set aside.
Combine cocoa, sugar, salt, white syrup and milk. Bring to a boil, stirring often. Cook to 232° or until mixture forms a soft ball when dropped in cold water. Remove from heat, drop in butter and cool to lukewarm (110°). Add vanilla and beat until mixture thickens. Pour into buttered pan and cut into squares.
Brown ground chuck with onion and bell pepper. Put chili, corn and beans in meat; cook 30 minutes, then pour in 9 x 13-inch pan. Cut tamales in one-inch pieces. Put them on top of dish. Put grated cheese on top of dish. Put in oven to melt. Makes a whole meal.
Heat oven to 350°. Generously grease and flour Bundt pan. Blend cake mix, water, oil and eggs at low speed until moistened. Beat 3 minutes on medium speed. Pour 1/3 of batter into pan. Measure 1/2 of remaining batter into small bowl; stir in strawberry extract and food color. Carefully pour into pan. Stir chocolate syrup into remaining batter; pour into pan. Bake 40 to 45 minutes. Cool 10 minutes. Remove from pan. Cool completely.
Stir 1 cup of the boiling water into lime gelatin in medium bowl for 2 minutes or until completely dissolved. Stir in remaining 3/4 cup cold water. Pour into 5-cup ring mold. Refrigerate 2 hours or until set but not firm. Stir remaining 1 cup of boiling water into red flavor gelatin in medium bowl 2 minutes or until completely dissolved. Stir in remaining 3/4 cup cold water. Refrigerate 30 minutes or until cooled. Spoon over lime gelatin. Gently place marshmallows in gelatin. (Marshmallows will float to top.) Refrigerate until firm. Garnish as desired. Makes 10 servings.
Boil sugar, water, butter and cinnamon for 3 minutes. Set aside. Roll out pie dough in large enough squares to cover apple completely. Place cored and peeled apple on top of pie dough square. Fill the apple with sugar and cinnamon mixture. Dot with butter. Bring sides of dough over apple and secure edges. Place dumplings in baking dish. Bake at 425° for 45 minutes. Baste with syrup mixture periodically.
Mix all ingredients and spread on muffins. Bake at 450° for 10 minutes, then broil for 2 minutes.
Combine fruits and liquid in a saucepan. Simmer until fruits are soft. Cool. Puree in a food processor. Cover and store in the refrigerator.
Brown ground beef and chopped onion. Add remaining ingredients and bring to boil. Simmer until done, about 1 1/2 hours.
Brown ground beef and onion together. Drain grease off from beef. Add tomato soup, beans and cooked macaroni. Simmer for abut 20 to 25 minutes. Great with Italian bread.
In blender, combine unflavored gelatin and boiling water. Cover; blend on medium speed until gelatin dissolves. Add dry milk and ice water. Cover and blend until fluffy; add cocoa, sugar, salt and vanilla. Blend until mixed. Add ice cubes and blend on high speed until ice is crushed and mixed. Let stand 5 minutes until set. Spoon into dessert dishes and serve immediately or chill. Makes 6 low-calorie servings.
Cook all ingredients, except water and flour, covered, over medium heat for 1 hour. Blend water into flour; add to meat mixture. Cook, stirring constantly, until thickened and bubbly. Yields 3 1/2 cups sauce.
Combine cheese, butter, mayo, scallions, salt and Tabasco. Set aside. Place fish fillets, single layer, in buttered baking dish. Brush with lemon juice and let stand 10 minutes. Broil fillets 3 to 4 inches from heat for 4 to 5 minutes. Spread with cheese mixture and broil 2 to 3 minutes longer or until golden brown.
Peel and cut potatoes and carrots. Put in a large kettle; fill with water and boil. Add garlic cloves.
Cook the pasta in boiling salted water until al dente, "tender to the bite." Drain and chop the anchovies into small pieces. While the pasta is cooking, heat the olive oil in a frying pan over medium heat. Add the garlic and the anchovies. Saute until the garlic is golden brown and the anchovies are almost melted into the sauce. The moment the pasta is ready, drain it and place it in a large pasta bowl. Pour the sizzling sauce over the pasta stirring well. Add the chopped parsley if desired. Even though there will appear to be little sauce, it will be sufficient to coat every strand of pasta. Buon Apetito!
Brown meat on both sides in 2 tablespoons hot oil in ovenproof pan. Remove; sprinkle with salt and pepper and set aside. In the same pan, add vegetables and cook until wilted. Add garlic and cook a few minutes more. Return meat to pan. Cover with remaining ingredients. Cover and bake at 350° for 2 hours. Remove meat from pan. Cool meat and sauce separately overnight. Skim fat from sauce and puree. Slice meat and return to pan. Pour sauce over it and cook an additional 1/2 to 1 hour.
Soak peppers 2 to 4 hours in salt water. Drain. Place in jars. Bring to boiling and add solution of oil, sugar, vinegar and garlic. Cover and seal. Cold pack, after water boils, 5 minutes to assure seal.
Beat cream until slightly thickened; add remaining ingredients and mix well. Refrigerate overnight to thicken. Delicious on spinach salad, too!
Mix yellow cake mix as directed on back of box. Add cream cheese, 1 egg and squeeze of lemon. Bake at 350° for 35 to 40 minutes, until top splits open in center. When cake is cooled, dump cherry pie filling on top and chill.
Cook chicken and debone. Break into small pieces. Saute celery and onion in margarine but do not brown. Add Cheez Whiz, both cans of soup, chicken and cooked rice. Cook rice according to directions on package. Also use the chicken broth to cook the rice in. Season to taste. Bake in a greased 9 x 13-inch baking dish for 45 minutes at 350°.
Saute bacon until crisp. add carrots, celery, onions and cook until tender. Add chicken stock and potatoes. Prepare noodles and either pinch off or cut into 1 inch squares, add to stock. Add green beans and cook until potatoes and noodles are done. Take some of the liquid and mix with sour cream and put back into the soup. Adjust seasoning and serve. Makes 24 to 30 servings.
Spread butter over bread. Sprinkle with garlic powder and cheese. Place on an ungreased baking sheet. Bake at 400° for 5 to 7 minutes or until cheese is melted. Sprinkle with onions or parsley if desired. Serve warm. Makes 2 servings.
Mix in order given. Put in greased and floured 4 x 8-inch pan. Let rise for about 20 to 30 minutes. Bake at 350° for 40 to 50 minutes or until toothpick comes out clean. Slice when cool.
Wash broccoli and cut into small florets, then drain. Mix together the broccoli, peanuts and raisins. Add vinegar, sugar and mayonnaise; mix well until all ingredients are moist.
Cook on stove chocolate chips, condensed milk, butter, salt and vanilla. Cook real low heat until melted (cool some). Put remaining mixture on large cookie sheet. Then put chocolate chip mixture on top of that. Then put remaining batter on top. Bake at 350° for 1/2 hour or until done.
Mix yeast in warm water. Let stand for 5 to 10 minutes. Add mashed potatoes, butter, salt, sugar, eggs and raisins. Mix well. Let rise and then punch down. Put in greased loaf pans. Let rise again. Bake at 350° until golden brown. Frost with confectioners sugar and lemon juice icing.
In large skillet, cook bacon until crisp. Drain bacon on paper towels. Reserve 1 tablespoon drippings. To reserved drippings, add onion; cook 2 to 3 minutes or until tender. Stir in all beans, ketchup, corn syrup, mustard and vinegar; mix well. Spoon mixture into 2-quart baking dish. Bake in 350° oven for 25 to 30 minutes or until bubbling and heated through.
Cook macaroni in salt water. Chop onion. Brown beef, onion and garlic and drain. Add tomatoes, paste, pepper, bay leaf and oregano. Simmer 1 1/2 hours. Spray 9 x 13-inch pan with Pam and arrange in 3 layers: macaroni, Mozzarella, Ricotta, Parmesan and meat sauce. Bake for 45 minutes at 375°. Let set a few minutes before serving.
Mix peanut butter, margarine and sugar together and refrigerate for 2 hours. Roll into small balls. In a double boiler, melt the paraffin and chocolate chips. Dip balls. I use a toothpick to do this. This recipe makes a lot.
Heat thawed lemonade, water and sugar until sugar is dissolved. Add 1 gallon water, pineapple juice and food coloring in the desired color. Serves 50.
Combine butter, flour, corn, milk, salt and pepper. Blend beaten eggs into corn mixture. Pour into baking dish. Bake at 350° for 50 minutes. Serves 6.
Mix all ingredients together, bring to a boil and simmer for 1 hour. Cool and store in refrigerator. Good with ribs, chicken, and pork. Makes about 1 quart.
Cream together butter, sugar and vanilla until light and fluffy. beat in eggs. Sift together flour, soda and salt. Gradually add to creamed mixture, mixing until well blended. Fold in chocolate chips and nuts. Bake at 375° for 10 minutes until lightly browned.
Preheat oven to 275°. Combine all ingredients, except the peas and parsley, in large casserole with a tight-fitting lid. Do not stir. Bake for 5 to 6 hours without stirring. Add peas and parsley to taste and bake for 30 minutes longer. Serve the stew from the casserole.
Preheat oven to 325°. Melt chocolate and margarine in heavy pan over low heat. Add nuts and stir until well covered. Combine sugar, flour, eggs and vanilla. Mix only until blended. Do not beat. Add chocolate mixture and again, mix very carefully. Turn into paper lined baking cups. Bake for 35 minutes. Do not frost. Makes 2 dozen cupcakes.
Cut stems from caps of mushrooms. Saute stems and onions in butter; add to dry ingredients and mix. Stuff caps with bread-cheese mixture. Bake in hot oven at 450° for 8 minutes. May also be broiled. Serves 6 to 8.
Cut chicken in small pieces and put in a 9 x 13-inch pan or dish. Layer sliced eggs over chicken. Mix broth with soup and Veg-All. Pour over eggs and chicken. Melt margarine with flour and milk; pour over chicken. Bake at 350° until crust is brown.
Preheat oven to 450°. Grease 8 or 9-inch square pan. Combine all ingredients in order listed. Blend until smooth. Pour batter in prepared pan. Bake 20 to 25 minutes.
Beat eggs with sugar. Add cheese slowly to make smooth mixture. (Put through strainer if cheese is too coarse.) Add milk and vanilla; pour into baked crust. Bake at 375° (like custard) until knife comes clean. Sprinkle top lightly with cinnamon and serve warm or cold.
Mix in order given. Bake at 350° for 25 minutes. Sprinkle cheese on top until golden brown.
Blend cream cheese, Cheddar cheese and onions. Cut "V" out of peppers. Either scrape out seed or leave in. If scraping out, a baby spoon works good. You can dice some pieces.
Split chicken down back and place flesh-side down in foil-lined pan. Combine remaining ingredients and pour over chicken. Fold foil over center. Bake at 400° for 1 hour.
Blend the first 2 ingredients, then add the rest until smooth. Good for slaw or potato salad.
Combine tomatoes, bay leaf, onion and clove. Cover. Simmer 10 minutes. Rub through sieve. Combine butter and flour. Add to tomato mixture. Simmer 5 minutes. Add slowly to cold milk. Heat to boiling. Season to taste with salt and pepper. Serve at once. (Sieving step can be omitted. Just remove bay leaf and clove.) Serves 4.
Melt butter; stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil, without stirring, 5 minutes. Remove from heat; stir in soda and vanilla. Gradually pour over popped corn, mixing well. Turn into 2 large, shallow pans. Bake at 250° for 1 hour, stirring every 15 minutes. Remove from oven and cool. Break into smaller pieces.
Mix onion and potatoes together. Sprinkle liberally with salt, pepper and parsley flakes. Dot margarine on top. Cook in covered casserole in preheated oven at 375° for 30 to 40 minutes. Or potatoes may be sealed in foil and cooked on grill. If done on grill, it may take longer. Serves 4 to 6.
Put all ingredients in soup pot and bring to boil. Reduce heat, cover and simmer for 25 to 30 minutes. If soup is too thick, add water as needed.
Dissolve cherry Jell-O in 1 cup water; stir in pie filling. Turn into a 9 x 9 x 2-inch pan. Chill until partially set. Dissolve lemon Jell-O in 1 cup boiling water. Beat cream cheese and salad dressing together; add lemon Jell-O gradually. Stir in undrained pineapple. Fold in whipped cream and marshmallows. Spread over cherry layer; top with nuts and chill until firm.
Mix cake mix, shortening, water and eggs. Roll in 1-inch balls and roll in powdered sugar. Bake at 375° for 5 to 8 minutes. Remove and push Junior Mints into center.
Peel and thinly slice carrots and onion. Cook carrots until medium done. Drain. Add onions. Combine other ingredients and bring to a boil. Blend well and pour over carrots and onions. Mix and refrigerate at least 24 hours. Will keep for days. You may add 1 cup of thinly sliced green pepper and/or 1 cup thinly sliced celery.
Combine all together. Pour over beef (roasts or steaks) and refrigerate for several hours or overnight.
Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper, pimentos and 1/2 can French fried onions. Cook (microwave), covered, on High for 8 minutes; turn halfway through. Top with remaining cheese and onions. Cook, uncovered, on High for 1 minute or until cheese melts. Serves 6.
Mix sugar and milk in large microwavable bowl. Stir until sugar dissolves. Add pecans. Cover with plastic wrap, making slits in plastic wrap to allow steam to escape. Cook in microwave for 6 minutes on High. Stir and return to oven for 3 to 4 minutes. It should register 234° on candy thermometer. Beat until thick. Drop by spoonfuls on waxed paper. Let it become firm before removing from paper. Makes 24.
Melt butter in skillet and saute mushrooms and onion until tender and mushrooms are brown. Drain juice. Cook spinach according to package directions; drain and cool. Squeeze out all moisture from spinach. Combine spinach, mushrooms, onion and cream cheese. Unroll crescent rolls and on large end of each triangle, place a heaping teaspoonful of the spinach mixture. Fold crescent roll over and seal completely. Place on cookie sheet and bake at 350° for 15 minutes or until brown. Remove from oven and slice in half. Serve immediately. Yield: 32 appetizers.
Combine all ingredients, except almonds. Place in ovenproof dish. Sprinkle with almonds. Bake at 375° for 15 minutes. Serve warm with crackers or chips.
Stir carrots, raisins and vinegar well. In separate bowl mix mayonnaise, honey and cinnamon well. Pour over carrot mixture and stir ingredients together. Chill two hours to two days before serving.
Combine sweet potatoes, sugar, eggs, milk and 1/2 cup butter. Beat until smooth. Spoon into a greased 2-quart casserole. Combine brown sugar, flour, 1/3 cup butter and pecans. Sprinkle over top of casserole. Bake at 350° for 30 minutes.
Sift flour, sugar, salt, cocoa and baking soda into an ungreased 8 x 8-inch square pan. Mix together well with a fork. Spread out evenly. With a large spoon, make 3 holes: 1 large, 1 medium and 1 small.
Mix mustard and jelly together until jelly melts. Then cut franks in two and put them in. Let come to boil. If you want to keep them warm, pour in a crock-pot or simmer on low.
In a medium bowl, stir together tomatoes, jalapeno, green pepper, lemon juice, cilantro or parsley, garlic and pepper and onion. Place about 1 cup of the tomato mixture and tomato sauce in a blender. Cover and blend just until pureed. Stir into remaining tomato mixture. Cover and chill for several hours or overnight, stirring occasionally. Store tightly covered in the refrigerator for up to 3 days. Use as a dip for chips or as a topper for main dishes. Makes about 3 1/3 cups sauce.
Cream together butter and sugar. Add 2 beaten eggs. In blender, blend oatmeal a little at a time until it turns to powder.
Preheat oven to 350°. In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt. Stir in nuts. In a separate bowl, combine remaining ingredients; mix well. Pour wet mixture into dry mixture, stirring just until dry ingredients are moistened.
Mix the first 5 ingredients well and pour into a Bundt pan and cook at 350° about 35 minutes. While cake is cooking, mix oleo, sugar, milk and chocolate chips. Bring to a boil and boil and stir for 4 minutes. Set aside. As soon as cake is out of oven, poke (with a fork) holes in the top. Pour part of the mixture into the hole, let set for a minute or two, then turn upside down on a plate. Add pecans to the remaining filling and spread over top.
*One cup soft bread crumbs or 1/2 cup cracker crumbs may be used instead of dry bread crumbs.
Mix cream cheese and season salt. Spread mixture on ham slices. Roll up and chill. Slice when ready to serve.
Wash zucchini and cut into 1/4-inch slices. In medium bowl, combine flour, 1/2 teaspoon of salt, 1/2 teaspoon of oregano and 1/8 teaspoon of pepper. Toss slices in seasoned flour and coat well. Heat oil in skillet and saute zucchini until golden brown, about 4 minutes on each side. Drain. Cover bottom of baking dish with zucchini and top with tomato slices. Combine sour cream with rest of seasonings. Spread tomatoes evenly over top. Sprinkle with cheese. Bake at 350° for 30 to 40 minutes or until cheese is melted. Serves 6.
Combine all ingredients and mix well. Pour into a greased and floured large loaf pan. Bake at 350° for 1 hour.
Saute bacon until lightly brown. Add onion and cook until tender. Add liquor, potatoes, seasonings and clams. Cook about 15 minutes or until potatoes are tender. Add milk; heat. Garnish with parsley before serving.
Combine first six ingredients with 1 egg. Combine remaining egg with Ricotta cheese, Parmesan cheese and parsley. Press 1/3 meat mixture into a 9-inch loaf pan. Make shallow well lengthwise in center. Spoon cheese mixture into well. Cover with remaining meat mixture. Pat firmly at sides. Bake in a 350° oven for 50 minutes or until done. If desired, top with sliced Provolone cheese and bake for 10 minutes.
Cream shortening and sugars. Add eggs and vanilla; mix well. Mix flour, salt and soda. Add to creamed mixture. Stir in oats and raisins. Mix well. Pour in ungreased cookie sheet and bake at 350° for 10 minutes or until lightly browned.
Make jello according to package directions. Chill until slightly jelled. Add drained and thawed strawberries. Tear up cake in 1-inch cubes. Line the bottom of a 13 x 9-inch pan with the cake. Pour the jello and strawberries over the cake. Let it chill several hours or overnight. Top with whipped cream or Cool Whip before serving.
In 9 x 13 inch glass pan, spread in order listed. Heat in microwave or 300° oven until cheese melts. Serve with tortilla chips.