HumbleIntelligence/food-ner-1-Million huggingface dataset:
Add ginger ale just before serving. Serves about 40 (1/2 cup each).
Spread cheese over bottom of pie shell. Mix together milk, eggs, pepper and salt. Pour over cheese. Sprinkle onion rings over top. Cook 6 to 7 minutes until center is firm. Let rest 5 minutes. (Use 50% power and cook 12 to 14 minutes.)
Grease tube or Bundt pan. Beat eggs in bowl; add sugar and beat well. Sift flour and baking powder; add to batter with oil, vanilla and orange juice. Prepare 5 cups peeled apples, cut or sliced into small pieces. Mix with 5 tablespoons sugar and 2 teaspoons cinnamon. Put 1/2 batter in greased pan; spread 1/2 of the apples on top. Add remaining batter and then the balance of the apples to topping. Bake at 350° for approximately 1 hour or until toothpick inserted comes out clean.
In large mixer bowl, dissolve yeast in warm water. Add milk, sugar, salt, nutmeg, cinnamon, eggs, shortening and 2 cups flour. Blend 1/2 minute on low, scraping bowl constantly. Beat 2 minutes at medium, scraping bowl occasionally. Stir in remaining flour until smooth, scraping side of bowl.
Preheat oven to 375°. Spray cookie sheet with nonstick cooking spray.
Empty carrots in bowl. Add all the other ingredients; mix well. Chill. Serve on lettuce.
Mix all ingredients well. Put in loaf pan and bake 40 to 45 minutes at 350°.
Wash escarole thoroughly in cold water several times; drain in colander. In a large skillet, add oil and garlic. While cooking pasta, heat oil and garlic in skillet, then saute cut up escarole, sun-dried tomatoes, salt, pepper and dash of hot pepper flakes. Do not overcook. Before draining pasta, add some of that water to skillet. Drain pasta; pour escarole mixture over pasta.
Saute onions and pepper in 3 tablespoons fat. Add ground beef and cook until it falls apart. Stir in tomatoes, rice or noodles, chili powder, salt and pepper. Pour into greased 2-quart baking dish. Cover and bake at 350° for 1 hour, removing cover last 15 minutes.
Mix first six ingredients together and pour in 9 x 13-inch pan (greased). Sprinkle cake mix on top of pumpkin mixture. Melt and drizzle melted butter over top of cake mix. Bake at 350° for 1 hour. Cool. Top with Dream Whip. Serves approximately 15 large servings.
Place chicken in a 13 x 9-inch baking dish and top with cheese. Stir milk and soup until smooth; our over chicken. Toss croutons in butter; sprinkle over top. Bake at 350° for 1 hour or until chicken is cooked.
Mix together all ingredients and form into patties. Spray lightly the baking pan with Pam or spread thin coat of olive oil on pan. Place patties into pan and bake at 325° for approximately 25 to 30 minutes. Leftovers can be frozen and used later.
Combine chicken, bread crumbs and milk in bowl. Stir in onions, cilantro, cumin, salt and pepper. Place remaining bread crumbs in pie plate. With slightly wet hands, shape mixture into patties. Coat with crumbs. Heat oil in skillet on medium heat. Cook until meat is no longer pink.
In heavy saucepan, over low heat, melt chips with Eagle Brand and salt. Remove from heat; stir in nuts, if desired, and vanilla. Spread evenly onto wax paper or buttered foil-lined 8 or 9-inch square pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store, covered, in refrigerator. Other great fudge flavors:
In heavy saucepan combine first four ingredients. Bring to boiling over medium heat; boil 5 minutes, stirring constantly. Remove from heat and immediately add chocolate chips and marshmallows. Stir until melted. Stir in nuts and vanilla. Spread into buttered 9 x 9 x 2-inch pan. Cool and cut into squares.
Combine oil, eggs, sugar, zucchini and vanilla in a large bowl; blend well. Stir in flour, soda, baking powder, salt and cinnamon. Blend; do not beat. Stir in nuts. Spoon batter into 2 well-greased 8 1/2 x 4 1/2 x 2 5/8-inch loaf pans. Bake at 325° for 1 1/2 hours. Test for doneness.
In a skillet, cook sausage until browned; drain off fat. In a saucepan, melt the 1/4 cup butter or margarine. Stir in flour and salt. Add milk all at once. Cook and stir until mixture is thickened and bubbly. Cook and stir 1 to 2 minutes more. Stir in cooked sausage, sliced eggs, green pepper and drained corn.
Put flax seed in a bag; pour over it 1 1/2 pints of water. Let simmer down to 1/2 that amount. Remove from fire and add other ingredients while still hot.
About 1 1/4 hours before serving, cut racks of ribs into 2 rib portions. In 10-inch skillet over high heat, heat ribs and enough water to cover to boiling. Reduce heat to low. Cover and simmer 40 minutes. Meanwhile, cut acorn squash into 3/4-inch wedges.
Mix all ingredients together and chill for at least 2 hours. Serve in a hollowed out Hawaiian bread loaf, cutting hollowed out part into bite-sized pieces for dipping.
Combine shortening, sugar and flour with buttermilk. Mix well with electric beater until creamy, then add eggs. Beat well, adding flavoring. Bake in a stem pan or a sheet cake pan at 350° for 1 hour. Let cool 5 minutes; turn out on a cake dish.
Mix 1/2 cup soup, beef or turkey, 1/2 can onions, egg and Worcestershire sauce thoroughly. In baking pan, shape firmly into 8 x 4-inch loaf. Place potatoes around meat loaf. Bake at 350° for 1 hour. Stir potatoes.
Spread apple slices in 2-quart (8 x 8-inch) glass baking dish. Combine remaining ingredients, except oleo, in a medium bowl. Cut in oleo until crumbly. Sprinkle over apples. Microwave for 12 to 16 minutes on High.
Bring brown sugar and milk to soft boil stage, 240°. Add vanilla and butter; take off heat. Add nuts; mix well. Pour onto buttered tinfoil and separate them. Dry overnight.
Preheat oven to 375°. Mix all ingredients (except rolls) together and then spoon into the 8 crescent triangles. Roll up and seal completely. (Optional: dip tops in melted butter, then dip in mixture of crushed bread stuffing and finely chopped nuts.) Place on ungreased baking sheet. Bake 15 to 20 minutes. Serves 4. May serve with chicken gravy; packaged kind is fine.
In a 2 1/2-quart pan, combine sugar, salt, butter and 1 cup water. Bring to a boil. Remove from heat. Quickly add all flour. Beat until flour is moistened. Cook over medium heat, beating vigorously until dough forms a ball. Remove from heat and add eggs, one at a time, beating with mixer. Batter should be smooth and shiny. Add vanilla. Drop rounded tablespoons in hot oil. Coat with powdered sugar.
Mix all ingredients together. Chill. Roll into balls on ungreased cookie sheet. Bake at 350° for 15 minutes. When cool, sprinkle with powdered sugar.
Place bowl in ice water. Use mixer to beat until of spreading consistency. Spread icing smoothly on cake.
Sift flour, baking powder, sugar and salt together in a bowl. Make a well; add oil, egg yolks, water, lemon juice and rind. Beat until smooth. Add cream of tartar to egg whites. Beat very, very stiff. Blend gently with cake mix. Pour into ungreased tube pan. Bake at 350° for 70 to 80 minutes. Remove when cool.
Grind peppers and onions, add salt and let stand for 10 min. Pour boiling water over, rinse and drain as well as possible. Pour on sugar and vinegar, let come to a boil and cook for 10 min. Seal in hot sterilzed jars.
Preheat oven to 350°. Sprinkle coconut and pecans in 9 x 13-inch cake pan (sprayed with Pam). Mix cake according to directions on the box. Pour it over the coconut and pecans. Cream margarine, cream cheese, powdered sugar and vanilla. Drop by teaspoonfuls all over unbaked cake. Bake 50 to 55 minutes.
Cook first 4 ingredients until thick and pulls away from sides. Add rice cereal and chopped nuts. Make into 1-inch balls and roll in coconut.
Combine sugar, buttermilk, soda, Karo and butter. Cook over medium heat until soft ball stage. Add pecans; beat until thick and drop by teaspoon on wax paper.
Cut cauliflower into small florets; wash and drain. Mix ingredients with large bottle of creamy bacon salad dressing; chill. Before serving, sprinkle dried dill weed on top.
Cook the first five ingredients for 10 minutes over medium heat. Remove from heat. Add Rice Krispies; stir until mixed. Cool only until the mixture can be handled. Shape into fingers, roll in coconut and finish cooling.
Preheat oven to 375°. Rinse chicken pieces with water and pat dry with paper towels. In a small, microwave-proof bowl, melt butter or margarine. Add seasonings. Set aside.
Mix egg, sugar, milk and melted butter; sift flour, salt and baking powder and add to egg mixture. Fold in wheat germ. Bake in greased muffin tins 12 to 15 minutes. Yields 18.
Mix in large glass bowl the sugar and corn syrup; cook on High for 5 minutes in microwave. Stir in 1 1/2 cups dry roasted peanuts. Cook 3 to 5 minutes or until brown. Add vanilla, butter and soda; mix until foamy and spread on cookie sheet until cool, then break up.
Cut out centers of Cookbook Brown 'N Serve rolls. Fill with mixture of chicken or tuna salad. Place in hot oven at 375° until golden brown. Serve with punch.
Mix Karo syrup, sugar and eggs in top of double boiler and heat until melted. Add remaining ingredients. Pour into 2 unbaked pie shells. Bake at 300° for 1 hour and 15 minutes or until done.
Place the marshmallows, Pet milk and sugar in a double boiler. Stir until marshmallows melt. Cool and pour over the remaining ingredients, then mix well. Place in mold or back in cracker box. Let set for 5 days in refrigerator.
Mix crushed crackers with 1/4 pound melted butter or margarine. Press into a buttered 9-inch pie tin, to form the crust. (Any baking dish will do.)
In a mixing bowl, combine butter and flour. Mix well. Add the brown sugar and hot milk. Mix well. Cook mixture on medium heat and stir until thickened. Pour into a prepared pie crust. Can be decorated with meringue or whipped cream. Let cool.
Scrub potatoes; rub with oil and bake at 375° for 1/2 hour. Pierce in several places and continue baking for about 1/2 hour or until very tender. Remove from oven and cool slightly. Cut off a large oval piece from long side of each potato, and with a small spoon, gently scrape out cooked potato, leaving skin intact. Place potato in medium bowl with milk and egg and beat until very smooth. Set aside. In butter, cook onion and garlic until tender. Add to potatoes, along with remaining ingredients and stir thoroughly. Fill each potato skin until heaping. Bake in oven on tray for about 15 minutes, just until tops begin to brown. Serve hot.
Cut in oleo, cheese with flour and seasonings. Add Rice Krispies and mix well. It will be stiff. Form into balls and put on greased baking sheet. Press balls down with fork. Bake at 400° until lightly brown. This has a very unusually crispy texture.
Place chocolate bits, oleo, salt and water in saucepan over low heat until melted; add vanilla. In large bowl, place sugar; pour in chocolate mixture, mixing very well until smooth and glossy. Add nuts. Butter pan and press in fudge (8-inch square pan). Cool until set in fridge. Makes 60 pieces.
Butter a 9 x 13-inch rectangular pan. Sprinkle nuts across bottom of pan. Mix brown sugar and butter in saucepan. Bring to boil. Stir constantly over medium heat for 7 minutes. Remove and pour over nuts. Spread evenly. Sprinkle chocolate chips over caramel mixture. Cover with foil. Wait 5 minutes. Remove foil. Spread melted chips across caramel mixture evenly. Cut into pieces. Put into refrigerator for 1 hour. Then eat and Enjoy! (Tastes like Heath bars.)
Cook sliced squash and onion in boiling water for 15 minutes and drain. Combine cream of chicken soup and sour cream. Stir in shredded carrot. Fold in drained squash and onion. Combine stuffing mix and butter. Spread half of stuffing mixture in bottom of 12 x 7 1/2-inch baking dish. Spoon vegetables mix on top. Sprinkle remaining stuffing mix over top. Bake at 350° for 30 minutes or until done.
Saute onion in butter. Add water, chicken cubes, salt, garlic powder and broccoli. Cook until tender, then add noodles. Cook until tender. Add milk and cheese and cook until cheese is melted; don't boil (simmer).
Roll pastry 1/8-inch thick. Spread with butter and sprinkle with 1/4 cup sugar and 1/2 teaspoon nutmeg. Roll as jelly roll; cut into 1-inch slices and place in baking dish. Mix vinegar and water; pour over slices. Sprinkle with remainder of sugar and nutmeg. Dot with remaining butter. Bake at 400° until brown, but not dry. Serve warm.
Heat oven to 350°. Grease oblong pan (13 x 9 x 2-inches). Mix all ingredients, spread in pan. Bake until golden brown, about 25 minutes. Cut into pieces, about 2 x 1-inch. Makes about 4 dozen appetizers.
Saute apples in margarine 10 minutes or until tender. Pour boiling water over bran. Add apples, buttermilk, eggs, blackstrap molasses and dates. Combine flour, baking soda and spices; stir into bran mixture just until combined. Refrigerate in tightly covered container at least 24 hours. You can keep in refrigerator up to 3 weeks. Fill greased muffin pan 3/4 full and bake at 400° for 20 to 25 minutes.
Combine first four ingredients in bowl, beating well. Beat in milk gradually. Fold in whipped cream. Pour into punch bowl and garnish with sprinkle of nutmeg. Yields 16 servings. Has 225 calories per serving.
Cook broccoli until tender and drain. Mix all ingredients well and pour into casserole and put Ritz cracker crumbs on top. Bake at 350° for 35 to 40 minutes.
Soften and mix cream cheese and margarine; stir in sugar. Add eggs and vanilla; blend until smooth. Stir in cake flour. Blend mixture until doughy texture. If desired, add chopped nuts. Pour in Bundt pan and bake for 1 1/2 hours at 300°.
Combine and bake 1 hour at 350°. Stir bacon in last.
Mix dry milk and water; set in a pan of very hot hot. Add sugar, stirring until sugar is dissolved. Equal to 1 can of Eagle Brand milk.
Put turkey into a large bowl with celery, nuts, peas, onions, salt and lemon pepper marinade and toss lightly to mix. Add mayonnaise; toss gently to coat evenly. Chill. Spoon into crisp lettuce cups and garnish with walnut halves. Serve with hot biscuits.
Dissolve gelatin in 1/4 cup cold water. Heat soup and stir into gelatin. Cream cheese with a little milk until smooth. Stir into soup-gelatin mixture. Add other ingredients; blend well. Pour into a 2-quart mold and refrigerate until set.
Mix all ingredients to your taste. Add a squirt of lemon if desired. Salt and pepper.
Boil chicken, remove from bone and chop into bite size pieces. Grease bottom of casserole dish and place one pie crust in the bottom of dish. Put chicken on top of crust. Mix all other ingredients together and pour over chicken. Place second pie crust on top of casserole. Bake at 350° for 35 to 45 minutes.
Blend all ingredients, chill and serve with crackers or chips. Makes 2 1/2 cups.
Melt butter or margarine in a large saute skillet. Add garlic and vegetables, except for broccoli and tomatoes. Saute on medium heat until tender. Add tomatoes and saute until tender. Drain off 1/2 the butter and return skillet to low heat. Cook and drain pasta while sauteing vegetables. Add pasta to vegetables; add Parmesan and Mozzarella cheese. Continue tossing until cheese is melted.
Mix flour, sugar, cocoa, soda and salt. Then, add Karo syrup and egg whites, mixing by hand. Drop rounded spoonfuls on a greased cookie sheet. While cooling, sprinkle with 10x sugar. Bake at 350° for 7 to 8 minutes. Makes about 2 1/2 dozen.
Preheat oven to 350°. Melt 1/2 stick margarine in a 13 x 9-inch pan. Mix sugar, flour and milk; blend well. Add diced peaches to melted butter in pan. Pour mixture batter over peaches. Bake at 350° for 50 minutes or until golden brown. Serves 8.
Place mussels under running water for at least 30 minutes, then clean by scrubbing with a brush. Remove dark, hairy beard. Place them in a pot with the wine; cover and set over medium-high heat. When it comes to a boil, lower the heat and shake the covered pot occasionally. When mussels open, remove immediately from the heat. In another pan, melt butter and saute garlic. Add parsley, bread crumbs and soy sauce and stir together. Discard the empty half of the shell and place mussels (in remaining half shells) in a baking pan. Spoon 1 teaspoon bread crumb mixture on each mussel. Place under broiler for a few minutes. Serve hot!
Line 8 or 9-inch square pan with foil. In heavy saucepan, over low heat, melt chips with sweetened condensed milk and salt. Remove from heat. Stir in walnuts and vanilla.
Cut chicken in small pieces. Mix with other ingredients. Serve on crackers or make a sandwich with sliced tomatoes and lettuce. You can also use canned chicken or add a cup of cooked macaroni.
Combine sugar, lemon juice, salt and watermelon. Refrigerate 30 minutes. Spoon mixture into blender container and blend until smooth. Soften gelatin in cold water. Place over low heat and stir until gelatin is dissolved. Add to watermelon mixture and mix well. Add whipping cream slowly while beating. Mixture should be foamy. Freeze. Five cups of cantaloupe or honeydew can be substituted for the watermelon.
Mix the two cheeses. Spread 1/2 of mixed cheeses on bottom of 9 x 13-inch pan. Sprinkle chilies on top. Spread other 1/2 of cheese on top of that, then pour beaten eggs over the top of mixture. Bake at 350° for 45 minutes. Serve on wheat crackers.
Mix and pour over mixture. Bake at 350° for 45 minutes. Cut into squares. Wait until completely cool before removing from pan.
Brown ham and onions in butter. Add water to cheese and heat until melted. Then add pimentos and peas.	Stir. Cook noodles as directed on package. Mix. Bake 35 minutes in casserole in 350° oven.
Cook broccoli in salted water. Combine all remaining ingredients. Place drained broccoli in greased dish. Pour sauce over and top with buttered crumbs. Bake at 350° until brown and bubbly.
Cut loaf in half lengthwise. Tear out soft center of bread chunks, leaving crust intact. Put crust shells on foil covered cookie sheets. Melt butter in large skillet. Stir in garlic and sesame seeds. Cook 1 to 2 minutes over medium heat, being careful not to burn the garlic. Stir in bread chunks; cook until golden brown and the butter has been absorbed. Remove from heat. In a large bowl, combine sour cream, Jack cheese, Parmesan cheese and lemon pepper. Stir in artichoke hearts, toasted bread with garlic butter and sesame seeds. Mix well and spoon back into bread shells. Cover with foil. Bake at 350° for 20 minutes. Remove foil; bake an additional 10 minutes uncovered. Let rest 5 to 10 minutes before cutting.
Brown hamburger and onions. Add tomato paste and water. Add stewed tomatoes. Cook and simmer for 20 minutes. Serve over spaghetti and sprinkle Parmesan cheese on sauce.
Cook potatoes in skins; cool. Peel and slice thin. In saucepan over low heat, combine cheese, 1/4 cup margarine and melt. Remove from heat and blend in sour cream, onions and seasonings. Fold into potatoes and put in greased casserole or baking dish. Dot with rest of margarine and sprinkle with paprika. Bake at 325° to 350° for about 30 minutes or until hot and bubbly on top. Can be made a day ahead, refrigerated, and baked the next day.
Toss salad greens, oil, vinegar, salt and pepper in large bowl. Add remaining ingredients. Toss.
Drain pineapple and oranges. Mix together all fruit in large bowl. Add peach pie filling and chop peaches. Mix thoroughly. Pie filling acts as dressing.
In a large bowl, dissolve gelatin in boiling water. Chill until syrupy. In a small bowl, combine cream cheese and pineapple. Stir into cooled gelatin. Fold in whipped cream, pecans and cherries. Pour into a 4-cup mold coated with non-stick cooking spray. Refrigerate for 3 hours or overnight. Serves 6-8 people.
Mix the hamburger meat, French onion dip mix and 3/4 cup rice. Roll the mixture into meatballs, about an inch thick, then roll meatballs in remaining rice. Pour tomato sauce over the meatballs in a baking dish. Bake for 30 minutes at 350°.
Line bottom of 12 x 8-inch baking dish with 8 slices pound cake loaf. Top with blueberries, strawberries and Cool Whip. Design "stars and stripes" with 3 cups halved strawberries and 1/3 cup blueberries. Refrigerate at least 1 hour. Store leftover dessert in refrigerator. Makes 15 servings.
Cut chicken into bite size pieces. Cut onion into slices, then each slice out in quarters. Saute chicken in a little oil. When slightly browned, place in greased casserole dish. Saute onions in a pan until limp and put in casserole with chicken. Add rice, soup, water and half of the cheese. Place uncovered in oven set at 350°. Stir every 20 minutes for 1 hour, then stir again and place second cup of cheese on top. Bake 20 more minutes or until top cheese is melted and bubbly.
Mix cake mix and pie filling together. Beat eggs, vanilla and oil together. Mix all together; pour in greased pan (I use 9 x 13-inch pan). Cook at 350° for 35 to 45 minutes.
Pop popcorn (either air popped or in a stir crazy popper with 2 tablespoons of oil). Heat syrup and drizzle over popcorn.
Saute onion in butter and then add the big franks. Add all other ingredients and mix well. Spray an oblong pan with Pam and pour in ingredients. Sprinkle with a little paprika. Bake 45 minutes at 375°. Makes a large casserole.
Place eggs and sugar in bowl. Beat with electric mixer for 4 minutes. Add pumpkin and beat 1 minute on low speed. On low speed, gradually add flour, baking powder, cinnamon, nutmeg and ginger. Stir about 2 minutes.
Mix Bisquick and water. Add cheese and sausage. Make into balls and bake at 375° until done, turning while baking to be sure the sausage is done.
Heat oven to 400°. Grease pie plate. Cook beef and onion until beef is brown; drain. Stir in salt and pepper. Spread in pie plate. Sprinkle with cheese. Beat remaining ingredients until smooth; pour over pie plate. Bake for about 30 minutes. Let stand 5 minutes before cutting.
Grease one cookie sheet. Line one cookie sheet with wax paper. Mix first six ingredients and pour on greased cookie sheet. Bake 15 minutes at 350°. Turn onto wax paper that is sprinkled with powdered sugar. Remove wax paper. Allow to cool.
In a large bowl, combine fruits and sugars. Let stand 3 hours, stirring once or twice. Tie cinnamon in cheesecloth bag. Add to fruit along with brandy. Cover loosely or pour into a jar and cover loosely. Let stand at last 1 week, stirring once a day. Makes 12 cups.
Heat 4 tablespoons oil in large heavy kettle, add one-third of beef and brown for 3 or 4 minutes. Remove from pan and repeat with remaining meat.
Preheat oven to 350° (325° for glass dish). In 13 x 9-inch baking pan, melt margarine in oven. Sprinkle crumbs over margarine; pour Eagle Brand evenly over crumbs. Top with remaining ingredients in order listed; press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool. Chill if desired. Cut into bars. Store loosely covered at room temperature. Makes 24 to 36 bars. Prep time: 10 minutes.
Bring chicken broth to boil; remove from heat. Slowly pour beaten eggs into soup, stirring constantly. The egg forms lacy strands as it cooks. Stir in scallions or onions. Serve immediately. Yields 1 quart.
Mix eggs, milk, dressing, lemon juice, salt and pepper. Set aside. Rinse fish fillets; pat dry with paper towel. Soak in egg mixture and bread with crumbs. Fry fillets in small amount of oil until golden brown. When fillets are almost cooked, pour a capful of lemon juice in frying pan and cover. Serve immediately.
Wrap water chestnut in 1/2 slice of bacon and fasten with toothpick. Bake for 30 minutes at 400°.
Remove casing from sausage and saute over medium heat in the olive oil in a large stockpot. Break up sausage into small pieces. When the sausage is cooked halfway, add the onion, garlic and red bell pepper. Season with salt and pepper. cook until the vegetables are translucent, then pour in the chicken stock. Bring to a boil and add the bay leaves and kale. Simmer for 30 minutes or until the kale becomes tender. Stir in potatoes and crushed red peppers. Simmer 45 minutes; discard the bay leaves. Re-season with salt and pepper to taste. Serve nice and hot with crusty bread. Serves 10 to 12.
Peel and slice cucumbers very thin; sprinkle with salt and let stand, covered, at least 30 minutes. Combine other ingredients and mix with well drained cucumbers. Serves 6.