HumbleIntelligence/food-ner-1-Million huggingface dataset:
Roll potatoes in melted butter, then in mixture of remaining ingredients. Place in greased pan. Pour any remaining butter over top. Bake in 400° oven for 60 minutes. Makes 6 servings.
Prepare pudding according to packaged directions. Add remaining ingredients. Put mixture in freezer can (1 gallon size) and finish filling with milk. Freeze.
Add sugar and cream of tartar gradually to egg whites; beat until stiff. Fold in soda crackers. Add nuts and vanilla. Spread in long cake pan. Bake 25 minutes at 350°. Let cool. Cover with whipped cream or Dream Whip. Spread cherry pie filling over top.
Drain fruits, reserving liquid. Add water to fruit liquid to make 3 1/4 cups. Add sugar and bring to a boil. Stir in gelatin until dissolved. Add fruit and ginger ale. Chill until very thick, but not set. Stir in nuts and coconut. Pour into a 2-quart ring mold. Chill until set.
Grease dish. Layer shells and chicken, then spoon rice soup. Layer with cheese, then tomatoes and green chilies over cheese. Start over again, same as before. End with grated cheese on top. Add extra liquid, if needed. Bake at 350° for 25 minutes. Serves 4 to 6. May be doubled for more people.
Boil onion and squash for 5 minutes; drain. Combine in small bowl the sour cream, soup and carrots; add squash and onion mixture. Add stuffing mix to melted margarine. Pour 1/2 of the stuffing mixture into a greased 2-quart baking dish, then pour the squash mixture on top of the bread mixture. Sprinkle remaining stuffing on top. Bake at 350° for 25 to 30 minutes. Serves 8.
Lightly grease 9 x 9 x 2-inch baking pan. In large bowl, toss together cereal, nuts and raisins; set aside. In 2-quart saucepan, combine the margarine, honey and brown sugar. Stirring constantly, bring to a full boil 5 minutes. Pour over cereal mixture; toss well to coat.
Beat thoroughly the oil, sugar and eggs together. Add all the other ingredients and beat. Pour into a 9 x 11-inch greased pan. Bake for 30 minutes in a 350° oven. Eat with milk as a breakfast cereal.
Mix pudding to 3 cups milk, then add Cool Whip. In a 11 x 13-inch pan, layer whole graham crackers. Add half of pudding mixture; then add another layer of crackers. Add remaining pudding, then crackers again. Cover well with frosting. Refrigerate for a few hours before serving.
In an ovenproof skillet, cook the bacon over moderate heat, stirring occasionally, until it is crisp. Remove bacon. Leave fat in pan. Remove from heat. In a bowl, stir together the flour, cornmeal, salt, sugar and baking powder. Add eggs and 1/2 cup of the milk; mix well. Stir in the remaining 1/2 cup milk, corn and bacon and pour the mixture into the skillet on top of the fat. Spread some of the bacon fat that has risen around the edge of the batter across the top with a spatula. Bake at 425° for 20 minutes.
Put first 5 ingredients in pan in this order; pour melted butter over cake mix. Bake at 350° until brown.
Cut off top of bread; make trough by removing insides. Cook beef; drain off fat. Add onion, bell pepper, soups and crumbled insides of bread to ground meat; mix well. Stuff filling in bread trough. Top with grated cheese. Put top back on loaf. Wrap in foil. Bake at 350° for 20 to 25 minutes. Let cool before serving.
Combine ground beef, egg, bread crumbs and salt and pepper. Form into 1-inch meatballs. Place in a pan and place under broiler unit about 5 minutes, or until browned; drain grease. In a Dutch oven, combine chili sauce, lemon juice and jelly; heat until jelly is melted. Add meatballs and simmer 30 minutes. Serve over rice. Freezes well. Makes 8 to 10 servings.
Break apart thawed dough and form into 2-inch balls. Set aside in a warm place. Melt butter and set aside. In a shallow bowl, mix sugar and cinnamon. Place 1/4 cup of melted butter in a small microwave bowl. Add water and brown sugar. Microwave at High for one minute until ingredients blend.
First mix together flour, butter and pecans. Bake in 9 x 13-inch dish at 350° for 20 minutes. Let cool.
Mix all ingredients together. Shape mixture into 1-inch round balls. Store, covered, in refrigerator. Yields 36 balls.
Boil package of pasta noodles as you normally would, strain water and let sit for about 7 1/2 minutes. In a separate bowl mix all the other ingredients. Then mix the noodles in with the ingredients and put in refrigerator for at least three hours for flavor to be totally absorbed.
Saute beef in hot oil until brown. Drain off excess fat. Sprinkle cornstarch over meat and stir to combine. In a bowl, whisk together milk, mayonnaise and eggs. Add meat mixture, Cheddar cheese and green onions. Season with salt and pepper. Stir to combine and turn into pie shell. Sprinkle with Mozzarella and the 2 tablespoons Parmesan. Bake at 350° for 35 to 40 minutes. Serves 6.
Measure 1 cup water and enough added to the dry ingredients to make a paste. Blend into the paste 2 slightly beaten egg yolks, followed with the remainder of the water and one small can evaporated milk. The mixture is cooked, stirring frequently, over a slow flame. One-fourth stick of butter is added during the cooking process and when the filling is thick, 1 1/2 teaspoons of vanilla is blended in. The mixture is ready to pour into pastry shell.
Arrange pears in a casserole dish. Make the lemon jello using the pear juice instead of water. Blend the jello before it sets with softened cream cheese and Cool Whip. Use the blender if necessary to get out lumps. Pour this mixture over the pears and chill for several hours.
Cream butter and sugar. Add eggs and stir. Stir in soda. Add everything else and mix. Dough should be very stiff. Drop golf ball sized balls on buttered baking sheet. Bake at 325° for 15 to 18 minutes.
Combine butter, cocoa and cola beverage in a 4-cup glass measuring cup. Microwave at High 2 to 2 1/2 minutes. Stir in sugar and nuts. Spread over hot cake.
Measure sugar, syrup and peanuts in 1-quart Pyrex. Cook on High 4 minutes. Stir; cook 3 minutes on High. Add vanilla, salt and margarine. Stir. Cook 1 to 2 minutes. Add baking soda. Stir well. Pour onto lightly greased cookie sheet and spread thin. Cool and break into pieces.
Wash mushrooms. Remove stems. Dip mushroom caps in oil and place in dish. Chop very small mushroom caps and onions; saute in pan with butter and garlic. When soft, pour into large bowl and mix with egg, sour cream and crabmeat (flaked).
Spread rhubarb in bottom of 9-inch square pan. Mix white sugar, 1/4 cup flour and eggs well; pour over rhubarb. Melt butter; add brown sugar and 3/4 cup flour. Put on top of other mixture. Bake for 35 minutes at 375°. Top with whipping cream or ice cream. Serve hot or cold. (Try apples or cherries.)
Cream butter and sugar. Add dry ingredients, eggs, vinegar and water. Cook in double boiler until thickened, stirring constantly. Line pie pan with pastry and bake 5 minutes in moderate oven, 350°. Then pour in filling and continue baking until crust is browned, about 15 to 20 minutes. Makes 1 small pie.
In a 2-quart baking dish, layer bread, sausage and cheese in that order. Beat eggs, milk, salt and mustard and pour on top. Bake at 350° for 40 minutes or until set. May be made day before. Makes 8 to 10 servings.
Mix water and lotion until well blended. Cut Bounty towels in half with a straight edge (sharp) knife. Remove cardboard core from 1 roll. Save the other roll for later use. Place towels in an airtight container (Tupperware Signature Series 3 works great). Pour water mixture over towels. Let set several hours. Pop up towels from center and enjoy.
Mix all ingredients together and place in small casserole dish. Bake at 350° for 45 minutes to 1 hour.
Amounts will vary according to pan size. Make crust by pressing rolls to cover pan. Top with bacon or sausage. Pour beaten eggs, enough water to cover. Top with grated cheese. Bake at 350° until eggs are set.
Mix all of above ingredients together and tint pale green with food coloring, if desired. Use as a dip or a sandwich spread.
Mix warm water, sugar and yeast. Let stand about 5 minutes. Add shortening and stir until melted. Add remaining ingredients and mix well. Knead about 10 minutes or until dough is smooth and bubbles form under dough. Let rise about 45 minutes in warm place. Punch down and shape into rolls. Bake in greased 9 x 9-inch pans or 9 x 13-inch pan. Let rise for about 20 minutes. Bake at 400° for 15 to 20 minutes, until golden brown. Rolls will have a hollow sound when thumped gently on bottom when done.
In a microwave-safe casserole dish, add the tomatoes, onions, green pepper, white wine, parsley and oregano. Cook for 5 minutes. Add the chicken breasts. Cook for 15 minutes. Serve over rice.
Mix together cream cheese, mayonnaise and green onions. Spread mixture on each tortilla, then place ham slices on top. Now roll each tortilla up and wrap separately in plastic wrap. Put in refrigerator overnight.
In a 2-quart casserole dish, layer lettuce, onion, green pepper, cauliflower, peas, radishes, mushrooms, mayonnaise and sprinkle with sugar, salad dressing, bacon bits and Cheddar cheese. Cover in foil. Refrigerate 24 hours.
In the microwave, heat the bag of cauliflower, broccoli and mixed veggies until tender. Drain off excess water. Mix all ingredients together. Stir, sprinkling cheese throughout. Melt cheese to desired cheese taste. Sprinkle some cheese on top. Serve hot.
Soak bread in 1 cup water in large bowl for several minutes. Mash bread with fork. Add beef, onions, parsley, cheese, egg, salt and pepper. Mix well. Place in baking dish. Dot with butter. Bake at 350° for 1/2 hour. Pour on tomato sauce; sprinkle with oregano and bake 30 minutes longer.
Sift dry ingredients. Add sugar, cereal and rest of the ingredients; mix well. Store in refrigerator. (Keeps for weeks.) Take out amount needed. Fill greased muffin tin 2/3 full. Bake at 400° for 15 to 20 minutes. Makes 6 dozen.
Brush pie shell with some of the beaten eggs and prick crust with a fork. Bake for 12 minutes. Mix and stir remaining ingredients until well blended. Put into baked crust. Bake at 250° for about 40 minutes or until firm.
Brown meat in skillet; put in baking dish. Mix soup and water; pour over meat. Cover and bake 3 hours at 300°. Serve on rice, noodles or potatoes.
Scald milk. Cool to lukewarm. Add sugar, melted butter, salt, yeast cake and the eggs. Stir in cardamon seed and flour to mix. Turn out on	floured board and knead until smooth and elastic. Place in greased bowl and let rise until double in size. Turn out and tie in bowknots or braid into two loaves. Ice, if desired. Bake at 375° approximately 30 minutes.
Soften oleo. Mix oleo, sugar and flour. Add eggs. Gradually add milk and flavoring. Pour into large ungreased pie plate. Sprinkle with nutmeg or cinnamon if desired. Bake at 350° for about 35 minutes or until firm in the middle.
Bring to full boil. Let boil 1 minute. Great syrup for pancakes and waffles. A family favorite for many years.
Drain and combine beans. Add onions and peppers. Mix the balance of the ingredients and pour over vegetables. Toss and chill overnight or for a comparable time. Toss again to coat ingredients and drain.
Combine all seasoning ingredients together well and dust all surfaces of ribs with mixture. Prepare medium-hot coals in covered grill, banking coals when hot. Grill ribs over indirect heat 1 to 1 1/2 hours, turning every 15 minutes.
Combine butter, sugar, honey or corn syrup and molasses in a heavy 2-quart saucepan. Stir over low heat until smooth. Scrape mixture into a large bowl and let cool.
Combine milk, sugar and shortening; heat until melted. Let cool until lukewarm. Add dry yeast. Let stand one hour. Then add enough self-rising flour to make a fairly stiff dough. Let rise until double in size, then work down and refrigerate at least 1 1/2 hours. Then take out and bake in a greased pan at 350° until done.
Preheat oven to 325°. Remove giblets and neck from turkey. Rinse turkey and drain. Place turkey, breast side down, on rack in roasting pan.
Mix croutettes, water, salad dressing and margarine. Beat eggs slightly with 1 cup of milk. Add to stuffing mixture. Stir in chicken, vegetables and salt. Place in 9 x 13-inch pan. Blend soup and remaining 1/2 cup milk. Pour over top and bake at 325° for 45 minutes. Makes 12 to 15 servings.
Set 6 quarts of water to boil, with 2 tablespoons of salt; this may take half an hour. Add the spaghettini and cook for 7 or 8 minutes, or until done, but still firm. In a large skillet, heat the oil and add the ham, onion, garlic and parsley. Cook until the onion is soft. Add the broth and the peas, which have been partially cooked, but still should be quite firm. Cook until the peas are almost done, then add the tomatoes and basil, salt and pepper to taste and cook for 2 to 3 minutes longer. Drain the spaghettini and turn into warm bowl. Add the sauce and the butter and half the cheese. Toss gently and serve at once with the remaining cheese on the side.
Brown meat; drain and cool. Add next 5 ingredients. One-half hour before serving, add taco chips and chill.
Place cinnamon sticks and cloves in cheesecloth and heat with cranberry juice in large pan; simmer 5 minutes. Remove from heat and cool, remove spice bag. Pour into punch bowl, add vodka and ginger ale. Float block of ice. Makes 24 servings.
Dissolve jello in hot water. Add strawberries; mix real good. Pour 1/2 of mixture in dish. Let jell. When it jells, spread sour cream. Then add other ingredients and let jell. Good as a sweet.
To make the topping, mix the flour and sugars in a bowl. Cut the butter into small pieces; mix it into the flour by rubbing it into the mixture with fingertips. Add walnuts. Preheat oven to 375°. Cut peaches in half, peel and remove pits. Cut into slices. Mix with flour and sugar (to taste). Spread peaches in a 2-quart glass or ceramic ovenproof dish. Sprinkle topping over peaches. Bake until topping is brown and peaches are bubbly. You can serve with heavy cream.
Cook roast at 300° covered 1/2 hour per pound.	Cool and slice. Reserve broth, skim off grease. Add thyme, worcestershire sauce, garlic, marjoram, green peppers, onions, and hot sauce. Simmer till pepper and onion are done. Add sliced beef and heat. Cool and marinate for several days.
Cook beef and onion until the meat is lightly browned. Drain; add salt and pepper. Stir in catsup and tomato sauce. Heat thoroughly. Pour into an 8-inch square casserole dish. Shred cheese and sprinkle over meat. Top with biscuits. Bake at 425° for 20 to 25 minutes or until biscuits are golden brown. Serves 6 to 8.
Drain beets, saving liquid. Melt butter, blend in cornstarch. Add beet juice and stir constantly over direct heat until sauce comes to a boil and thickens. Add remaining ingredients and beets, continue heating slowly until beets are hot.
Melt butter. Mix all ingredients together. Place in a baking dish and bake for 60 minutes at 350 degrees. For a more moist casserole do not drain the whole kernel corn.
Preheat electric skillet. Melt Crisco and saute vermicelli until lightly brown, stirring occasionally. Add beef and cook, stirring, until meat loses red color. Stir in all but cheese. Stir together gently. Set skillet temperature to 200° and cover and simmer mixture for 25 minutes. Remove cover and place cheese on top. Cover and cook another 5 minutes or until cheese is melted.
Arrange berries in crust. Mix cornstarch and water; cook until thick. Add jello; stir until dissolved. Pour over fresh berries in crust. Keep cool. Serve with whipped cream.
Drain water chestnuts and combine all ingredients in a large bowl. Serve with dressing below after mixing ingredients:
Using electric frypan or wok, place on high heat. Add oil and then garlic. Cook for 1 minute. Stir. Add scallions and cook for 1 minute longer. Continue stirring.
Preheat the oven to 400°. Lay the tortilla chips on a cookie sheet. Toss together the cheese, chilies and onion and sprinkle over the tortilla chips. Bake for about 5 minutes until the cheese has melted. Serve hot!
Beat instant potatoes into the other ingredients except flour. Cool thoroughly (overnight). Work in flour; form into a thick roll. Divide into 16 pieces. Cover and refrigerate. Take out a few pieces at a time to roll out and bake on a dry griddle.
Add all beans to hamburg, bacon and onion. Add sugars, catsup, mustard and molasses. Bake in casserole at 350° for one hour in preheated oven.
Mix sour cream, cream cheese and taco seasoning together. Spread mixture on 12-inch platter; put platter in freezer for 10 minutes to allow mixture to thicken. Remove platter from freezer and place shredded lettuce on outer edge of platter; place tomatoes on top of lettuce, then place sliced olives on top of tomatoes. Stand nacho chips around edges of platter and replace as needed.
Mix pumpkin, sugars, spices and salt. Add remaining ingredients and mix well. Pour into unbaked pie shell and bake.
Mix sugar, cornstarch and Jell-O together; add hot water. Bring to a boil and let boil for 1 minute. Cool and pour over berries that have been sliced and put into cooked crust. Serve with whipped cream or Cool Whip.
Toss beef strips with flour. Add oil to heavy skillet and brown beef well. Add Worcestershire sauce and sherry. Cook for 1 minute. Add steamed vegetables and cooked Chinese egg noodles or spaghetti. Toss with beef and heat through. Serves 4.
Put all ingredients into blender and process on grind until smooth. Spread on bread or crackers.
Blend cake mix, pudding mix, water, eggs and oil in large bowl. Beat at medium speed for 4 minutes. Stir in coconut and nuts. Pour in 2 greased long pans. Bake at 350° for 35 minutes. Cool in pans 15 minutes. Remove and cool on rack. Fill and frost cake with coconut cream cheese frosting.
Place butter in 4-cup glass measuring cup and melt in microwave. Stir in flour and salt. Blend in milk gradually. Cook in microwave on Roast for 3 to 4 minutes or until thickened. Stir 3 or 4 times during cooking. Can season with sherry.
Mix shortening, squash and sugar. Sift together flour, cream of tartar and salt. Mix soda and milk. Add dry ingredients alternately with milk and soda. Pour into greased muffin tins. Bake at 375° for 15 to 20 minutes.
Mix together the Karo syrup and sugar and heat to boiling. Time for exactly 30 seconds, starting as soon as bubbles appear. Remove from heat. Mix peanut butter into the hot sugar mixture. Pour over the Rice Krispies cereal. Press into a 9 x 13-inch pan. Melt the milk chocolate morsels in the microwave on High for 1 to 2 minutes. Spread over the cereal mixture.
Cook onions very slowly in 2 Tbls. oil until golden brown. Remove to warm platter. Increase heat and quickly brown steaks in remaining oil. Sprinkle with salt and pepper. Arrange on hot platter. Stir flour into drippings and add water or milk stirring constantly until gravy boils. Serve onions and gravy over steaks.
Cook beef, broth, water, bay leaves, tomato sauce and pepper for 1 1/2 to 2 hours. Add linguica, potatoes, carrots, celery and cabbage. Simmer, covered, 20 minutes. Serves 6 to 8 people.
Combine first six ingredients until well mixed. Shape into 48 small meatballs. Cut Mozzarella into 48 cubes (1/2-inch.) Push a cheese cube into the center of each meatball, covering the cheese completely with the meat. Roll each meatball lightly in the flour. Cook the meatballs in oil in a large skillet until browned. Drain. Add pizza sauce. Bring to a boil, reduce heat, cover and simmer for 25 to 30 minutes or until meatballs are no longer pink. Serve over pasta or rice , in buns or as an appetizer. Yields 4 dozen.
Brown hamburger and onions with 1/2 cup water until brown. Drain excess fat. Add other ingredients and simmer for 2 hours.
Line bottom of baking dish with crumbled chipped beef. Wrap breasts in bacon and put on top of beef.
In a saucepan over medium heat, bring rhubarb and water to a boil. Reduce heat; cover and simmer for 8 to 10 minutes or until rhubarb is tender. Remove from heat. Add the gelatin powder, sugar and jam; stir until gelatin is dissolved. Add pineapple juice. Chill until partially set. Stir in apple and nuts. Pour into serving dish. Chill until set. If using a mold, coat with nonstick cooking spray before pouring in mixture.
Saute rice and onions in butter until golden. Stir in broth and salt. Bring to a boil; stir once. Cover and simmer for 45 minutes, or until rice is tender and liquid absorbed. Add nuts; toss lightly. Makes 6 to 8 servings.
Cook egg noodles according to package. Mix soups, margarine and milk together until heated. Pour in noodles and heat. Salt and pepper to taste. For more chicken, add 2 cans chunky chicken.
Mix all ingredients and bake in covered casserole at 350° for 1 hour and 15 minutes.
Chop tomatoes and onions fine.	Add all other ingredients and all ingredients are chopped fine. Mix all together and let set several hours (overnight is better).
Cut cauliflower and broccoli up fine. Mix remaining ingredients together and add vegetables. Let stand six hours or overnight in refrigerator.
Mix all ingredients together. Roll into 1 1/2-inch balls. Bake at 350° for 10 minutes or until golden brown.
Boil the potatoes until tender. Cool, peel and slice. Place potatoes in baking dish. Make sauce by melting the butter in a double boiler. Add flour, salt, pepper and onion juice; blend thoroughly. Pour in cold milk and stir constantly until mixture thickens. Pour sauce over potatoes, cover dish and bake in a 350° oven for 20 more minutes without stirring or basting. Serves 6.
Blend cake mix, pudding mix, margarine, sour cream, baking soda in large bowl on low speed. Add eggs one at a time, beating after each one. Add vanilla, beat well for a few minutes.
Cook frozen vegetables as directed; drain. Combine sugar, vinegar and oil in saucepan. Boil 5 minutes. Pour hot dressing over drained vegetables. Cool. Add peppers, onion and celery. Store in covered container in refrigerator until ready to use. Keeps up to 2 weeks. Makes 15 to 16 servings.
Dissolve yeast in warm water. Add the milk, margarine or butter, sugar and salt. Add the flour. Knead. Allow to rise in bowl until doubled, about 30 minutes. Punch dough down. Roll out into an 8 x 12-inch rectangle. Spread surface with soft margarine. Cut into halves; stack halves, then cut into fourths. Stack layers sideways in medium loaf pan which has been greased. Allow to rise until doubled, about 45 minutes. Bake at 350° for 30 minutes. Pull apart to serve.
Cook pasta according to package directions. Drain and cool. Add broccoli, cauliflower, cucumber and red bell pepper. Toss salad with salad dressing. Add Parmesan cheese and chill. To serve, squeeze lemon juice over salad. Garnish with cherry tomatoes and parsley.
Melt 1/4 cup butter; add sherry, then lobster meat and heat gently. In double boiler, melt 1/4 cup butter. Add flour and whisk briskly to get rid of lumps. Add cream and stir. Add salt and nutmeg. Mix egg yolks in a bowl. Stir about 1/4 cup white sauce into the eggs. Mix and return to the pan with remainder of white sauce. Stir and cook for 2 minutes. Add lobster mix and heat through gently. Do not boil or it will curdle.
Cut a hole in the center of the bread with an upside down drinking glass. Then melt one pat of butter in a small frying pan over low heat. Toss in the bread and break the egg into the hole. Don't worry if you break the yolk. Cook until the bread is golden brown on the bottom. (You can peek with a spatula.) Turn the bread over. Put the remaining butter in the pan and use your spatula to make sure it gets under the toast. Continue frying until the egg looks done. No more than a couple of minutes.
Mix first six ingredients. Add sliced apples and nuts. Spread mixture into 9 x 11-inch cake pan. Bake at 350° for 40-45 minutes.
In a large bowl, combine egg, breadcrumbs, milk, salt and pepper. Add beef; mix well. Press over bottom and up sides of a 9-inch pie plate. Cook in microwave on High 3 minutes; set aside.
Combine ingredients; set aside for spread. Cut circles of bread for eloquence and spread crab mixture on each circle. Broil until hot. Serve hot. These appetizers may be made several hours ahead of time and refrigerated until time to broil.