HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine squash, butter, salt, pepper and onion; add beaten eggs. Alternate layers of squash, bread crumbs and cheese in a 1-quart casserole. Bake at 350° for 10 to 15 minutes.
Grind peppers and onions. Cook 1/2 hour in oil. Put through a sieve then add to juice. Add remaining ingredients. Cook until thickened. Put sauce in sterilized jars and seal. Process 15 minutes in pressure canner.
In top of double boiler, melt chocolate over hot water; stir occasionally. Remove from heat. Add sweetened condensed milk, salt, vanilla extract and nut meats. Stir only until smooth. Turn into waxed paper lined 8-inch square pan. Spread mixture evenly and smooth surface. Refrigerate about 2 hours or until firm. Turn candy onto cutting board to cut. Store in airtight container.
Melt almond bark. Mix all ingredients together well and drop on wax paper. Leave until firm. Put in plastic bag or airtight container. Can be frozen. Great for all ages.
Heat oil in large saucepan. Saute the onions, garlic and green pepper until softened. Add the mushrooms and saute until tender. Add the ground beef and pepper. Cook until meat loses its red color. Drain well. Add tomato sauce, tomato paste, basil, oregano, parsley and bay leaves. Simmer 1 1/2 hours or until sauce has thickened. While cooking, if sauce becomes too thick, add small amount of water as needed.
Combine dry ingredients. Cut in shortening. Place egg in cup size measure. Add enough water to make a scant cupful. Beat. Sprinkle egg water mixture over flour mixture and mix with a fork until crumbly. Form into 5 or 6 pie portions. Roll out on floured board in pie shapes. Make into pies.
Put butter in cold, heavy skillet. Melt slowly; add eggs, sugar, salt and dates. Cook slowly, stirring constantly and mashing dates, for 12 to 15 minutes or until very thick. Pour over Rice Krispies and mix well. Cool and form into balls or figures. Roll in coconut. Yields 25 servings.
Heat oven to 350°. Grease and lightly dust with flour, one baking dish, 9-inches square and 2-inches deep.
Mix pudding dry with pineapple and juice. Add marshmallows. Add Cool Whip. Chill.
Combine all ingredients in large mixing bowl and spoon into a lightly oiled casserole dish. Bake at 350° for 30 minutes.
Melt oleo; add onion and celery and saute until clear. Add broccoli and stir. Add soup; stir and simmer several minutes. Add Cheez Whiz and mix. Add rice; stir and simmer. Bake in buttered casserole at 350° for 25 minutes.
In an 8-quart kettle, melt butter and cook onions until tender, about 5 to 7 minutes. Stir in ground beef. Add garlic. Cook until brown. Add remaining ingredients. Bring soup to a boil over high heat. Reduce heat and simmer soup, covered, for 1 1/2 hours. Make day or 2 before serving. Stretch by adding more carrots, potatoes or other vegetables.
Use a rectangular (8 x 13-inch) pan or glass dish for crust. Mix cheesecake according to directions. Mix in softened cream cheese, Eagle Brand milk and lemon juice. Fold in other ingredients until well blended. Pour in crust; chill for at least an hour. Top with your favorite pie filling.
Mix flour and butter and bake in long cake pan until light brown. Mix cream cheese and brown sugar and spread over first layer when cool. Mix vanilla instant pie filling with milk. Beat until thick, then spread over second layer. On third layer, spread Cool Whip and pecans.
Blend all ingredients together. Chill before serving. May be made several days ahead of time.
Cook spinach and drain well. Stir in all remaining ingredients. Chill mixture. Serve with fresh vegetables.
Place butter, sugar, milk, cocoa and salt in heavy saucepan over low heat until butter melts. Stir frequently with wooden spoon. When butter has melted and starts to boil, let boil 1 minute. Remove from heat. Add oats, peanut butter and vanilla. Mix well. Drop by spoonfuls on wax paper to cool.
Cream shortening and sugar. Blend in molasses, water, flour, salt, soda, ginger, nutmeg and allspice. Cover; chill 2 to 3 hours. Roll dough 1/4-inch thick on lightly covered floured cloth board. Cut with cutter. Place on ungreased baking sheet. Press raisins into dough for eyes, nose and buttons. Bake for 10 to 12 minutes. Remove immediately from cookie sheet. Cool and decorate.
Combine stew meat with other ingredients. Cook at 325° for 2 to 3 hours. Serve over rice or noodles.
Chop bell pepper and onion. Drain corn and mix together with mayonnaise. Season to taste with salt and pepper.
Beat eggs; add sugar, vanilla, blueberries and milk. Freeze. Whip frozen mixture, then fold in heavy cream. Return to freezer.
Layer shrimp, bread and cheese in greased casserole. Pour over oleo and egg mixture. Cover and refrigerate at least 1 hour. Bake 1 hour at 350°, uncovered. Makes 4 servings.
Prebake a pastry shell. Hull and wash strawberries. Place 3 cups strawberries in the baked and cooled shell. In a saucepan, simmer together 1 cup strawberries and 2/3 cup water for 3 minutes. Mix together the cornstarch in 1/3 cup water. Add the cornstarch mixture and 1 cup sugar to the cooked strawberries. Cook over medium heat for 1 minute. The mixture will start milky and then turn clear. Pour the mixture over the strawberries in the pastry shell and cool. Serve with whipped cream
Bring water and margarine to boil. Stir in flour until it leaves edge of pan and forms a ball (only about one minute). Remove from heat and cool to lukewarm. Beat eggs one at a time and blend with flour mixture. Spoon out cream puffs on cookie sheets. Puffs should be size of biscuit. Bake 40 minutes or until golden brown in oven at 350°.
Crush cookies real fine. Mix with cream cheese. Form into balls. Chill for 30 minutes. Dip into melted almond bark. Store in refrigerator.
Stir all ingredients in a medium bowl and spoon onto hot griddle. Quick, easy and good!
Remove bones and break into chunks. Add crackers, beaten eggs, seasoning, onions and some liquid from salmon. Mix thoroughly and shape into patties or loaf. Either fry or bake in greased pan. Bake at 325° for 1 hour or until done.
Mix first 6 ingredients and pour in baking dish. Top with brown sugar, pecans and 1/3 cup butter. Spread on top. Bake at 325° for 25 minutes.
Beat cream cheese, sugar, vanilla and eggs until creamy. Put paper liners in the cupcake pan. Put Nilla Wafers into paper cup liner, then pour 2/3 full. Bake at 375° for 10 minutes. Put cherry pie filling on top and chill.
Mix together and drop by spoonfuls onto buttered pans. Bake at 350° for 12 to 15 minutes.
Combine soup, milk, salt, chicken, vegetables, 1/2 cup cheese and 1/2 onions. Bake at 375° for 20 minutes. Unwrap rolls. Separate into 2 rectangles. Press together perforated cuts. Cut each rectangle lengthwise into 6 strips. Lattice over casserole. Bake uncovered 15 minutes, then top with remaining cheese and onions. Bake uncovered 3 to 5 minutes.
Dissolve gelatin in boiling water. Stir in pineapple and cranberry sauce. Chill until partially set. Spoon into 8 inch square dish. Spoon sour cream on top and stir to swirl. Chill until firm. Cut into squares to serve.
Cook onion and turkey in skillet over medium heat until onion is soft and turkey is no longer pink. Add tomato sauce and spices. Bring to boil. Reduce heat and simmer 5 minutes.
Mix ingredients; beat 3 minutes. Pour into lightly greased 13 x 9 x 2-inch pan and bake 30 to 40 minutes at 350°.
Place cinnamon and sugar in a gallon size plastic bag and shake, mixing well. Set aside. Unroll crescents and cut each in half longways. You should now have 16 pieces. Slice apples into 8 equal pieces and place into sugar mixture. Shake to coat well. Place apples onto crescent dough and roll them up wide end first. Put onto cookie sheet. Pop into 375° oven for 10 to 15 minutes. Makes 16 mini pies.
Combine Mochiko, sugar and baking soda. Add coconut milk and water. Mix well. Spray a 9 x 13-inch pan with Pam. Pour batter into a greased pan and top with sesame seed. Bake at 350° for 60 minutes. Cool and cut into squares.
Boil on High for 3 minutes. Stir and add 1 1/2 cups raw peanuts. Cook on High for 9 minutes (soft boil). Add 2 tablespoons of butter and 1 teaspoon of vanilla. Add a few drops of red food coloring. Stir until cool and thick. Drop on wax paper.
Preheat oven to 375°. Cook macaroni as package label directs; drain.
Mix together. Put in baking dish. Bake at 350° for 1 hour.
In a big bowl, sift together the sugar and flour. Mix in saucepan and bring to a boil the oleo, cocoa, Crisco and water. Pour over flour and sugar and mix well. Add remaining ingredients. Bake in greased pan at 350°.
You will need 1 baked pie shell or 1 graham cracker crust. Mix sugar, cornstarch or clear jel and water. Bring to boil. Boil a little, then add raspberry jello, mixing well. Cool, then add raspberries. May need to use less water with frozen berries. Put in pie shells and chill. Top with whipped topping or whipped cream.
Cook first 4 ingredients. Boil for 5 minutes. Add soda and stir into 5 quarts popped corn. Spread on well-greased cookie sheet. Place in a 225° oven for 40 minutes. Stir frequently. (Peanuts may be added, if desired.)
Brown beef and onion, add peppers. Mix eggs, milk and oil. Add bread mix and corn. Pour half of batter into 9 x 13-inch baking dish. Spread meat mixture, sprinkle cheese. Add rest of batter. Bake in preheated 350° oven approximately 45 minutes.
Brown beef in a large skillet. Drain and place in a 4-quart crock-pot. Saute onion and bell pepper in skillet until onion is clear. Add to crock-pot along with remaining ingredients. Mix well. Cook on high setting 3 to 4 hours or low setting for 6 to 8 hours. This can be frozen and is also good in taco shells.
Drain pineapple chunks and reserve. Pour syrup into small saucepan. Add sugar, lemon and orange slices and cinnamon. Bring to simmer; cook 5 minutes. Add cranberries; simmer until they begin to burst. Stir in drained pineapple chunks. Serve warm or cold. Makes 2 1/2 cups.
Cook pasta according to package directions; drain. Meanwhile, for sauce, in a medium saucepan cook the mushrooms and onion in the butter (or margarine) until vegetables are tender. Stir in cream cheese, salt and pepper. Cook and stir over low heat until cheese is melted. Gradually stir in milk and chives; heat through. Pour sauce over pasta. Toss to coat. Serve immediately.
Brown venison cubes in butter. Stir in onion soup mix. Add water, parsley, garlic powder, pepper and oregano. When meat is tender, add 1/2 cup of sour cream. Blend 1/4 cup cornstarch with small amount of water. Stir into meat until thickened. Serve over rice or noodles.
Flour each side of roast. Brown on each side in pan. Add 3/4 cup water. Simmer, covered, 3 to 4 hours. One hour before done, add carrots, potatoes, onions and seasonings to taste, garlic, etc.
Heat oven to 325°. Beat eggs, milk and salt. Add bacon, cheese and onion. Pour into greased baking dish. Bake uncovered 40 to 45 minutes or until omelet is set and top is golden brown.
In a bowl, mix yogurt and Cool Whip and crushed strawberries (save some to spread on top if desired) together. Pour into graham cracker Ready-Crust. Chill; serve. Makes a nice, light dessert.
Mix shortening, sugar, egg and molasses. Stir in remaining ingredients. Chill dough. Roll into balls. Dip in sugar. Sprinkle with 2 or 3 drops of water. Bake 10 to 12 minutes at 375°.
Salt and pepper short ribs. Place in layer in shallow baking pan. Add water. Cover with foil. Bake 1 1/2 hours in hot oven at 400°. Saute onion and garlic in butter. Add tomato puree, salt, celery salt, Worcestershire sauce, mustard and liquid smoke. Simmer 15 minutes, stirring occasionally. Remove ribs from oven. Drain off some fat, if desired. Spoon sauce over ribs. Bake, uncovered, 30 minutes.
Blend well in large mixer bowl. Butter a deep 10-inch spring-form pan. Line the bottom with crushed lemon cookies. Pour batter into pan. Place cake pan into a larger pan of hot water, half the depth of the cake pan. Bake at 450° for 15 minutes, then at 350° for 80 minutes or until completely set. Let cool thoroughly before removing from spring-form pan.
Mix all ingredients together in casserole. Cover with crushed Ritz crackers. Bake at 350° for 45 minutes.
Preheat oven to 375°. Brown ground beef and drain. Stir in next 5 ingredients; heat until bubbly. Pour into 2-quart casserole. Cut biscuits in half to form 20 half circles. Place cut side down around edge of casserole. Sprinkle with cheese. Bake at 375° for 25 to 30 minutes. Serves 4 to 6.
Mix all ingredients together. Bake 35 minutes in 350° oven. Use 8 x 8-inch greased pan.
Heat oven to 375°. Separate dough into 4 long triangles and place crosswise on ungreased 15 x 10 x 1-inch baking pan. Press over bottom and up the sides to form a crust. Seal perforations. Bake at 375° for 12 to 15 minutes or until golden brown. Cool completely.
Cream together butter, sugar, eggs and buttermilk. Set aside. Sift together flour, soda, baking powder and spices. Add flour mixture to the first 4 ingredients; mix well. Add prunes, vanilla and nuts. Blend well and pour into pan of choice. Bake at 350° until done.
Cream sugar and shortening. Add eggs and molasses. Add sifted dry ingredients (not sugar). Beat until smooth. Roll into small ball and drop into sugar. Put on greased cookie sheet. Bake in 350° oven about 10 minutes.
Mix shortening, sugars, egg and vanilla until fluffy. Add in flour, soda and salt. When well mixed, add in nuts and chocolate chips. Drop teaspoon of dough on cookie sheet. Bake at 375° for 8 to 10 minutes.
In saucepan, combine soup, water and cheese. Heat until cheese melts. Stir occasionally. Add remaining ingredients and heat.
Melt butter and cool. Add all other ingredients one at a time. Pour into unbaked pie shell. Bake for 40 minutes at 300°.
Dissolve cherry jello in boiling water. Add Knox gelatine, pineapple and blueberry pie filling. Pour into 9 x 11-inch rectangular dish. After this mixture is firm, spread with Cool Whip. Can be used in a mold.
Place in bundt pan in above order. Put in cold over overnight. In the morning bake at 325°. Do not preheat oven. Bake 30-45 minutes. Then invert on plate while hot. If you have a gas stove, you can place the rolls in the microwave overnight.
Use punch bowl with large piece of ice. Have plenty of fruit mixed well. Use fruit like pineapple bits, orange slices, lime and strawberries.
Wash meat with lemon and rinse with warm water. Cut and combine all ingredients into a casserole with enough water. Boil and cook until everything is tender, for about 40 to 45 minutes. Makes 4 servings. Serve warm.
Peel the onions and chop roughly. Melt the butter in the pan; fry the onions. Once brown, sprinkle flour and stir well. Pour wine and water over them; allow to boil. In a large, ovenproof bowl, place 1 slice of bread, then 1 slice of cheese and so on. Pour the contents of the pan over the bread and cheese; cook in oven for 35 minutes at 325°. Mix and serve. Top with Parmesan cheese. Makes 4 servings.
Mix all together. Add 1 egg at a time. Bake at 325° for 45 minutes. Grease and flour 3 loaf pans.
Cut tomatoes and onions into thin slices. Stew until tender. Jar while hot.
Dissolve yeast in warm water. Add eggs, sugar, salt and butter. Then add flour. Let rise. Roll out into a circle and cut into pie shape. Roll up from wide edge. Let rise. Bake 15 to 20 minutes at 350°.
Combine cookie crumbs and 2 Tbsp. melted butter. Spread 3/4 of the crumbs on the bottom of a 7x11-inch pan.
Mix all ingredients together. Use 3 teaspoons per 6-ounce cup of hot water. Sweeten if desired. Makes 4 pints.
Mix pineapple, flour and sugar together and pour into a greased dish. Melt margarine and add crackers and cheese. Pour over pineapple mixture. Bake at 350 degrees for 30 minutes.
Combine all cake ingredients except strawberries and whipped cream. Beat at medium speed until well mixed. Spread in a greased and floured 9-inch square baking pan. Bake at 400° for 20 to 25 minutes. Cool completely. Cut into squares. Split if desired and serve with strawberries and whipped cream.
In bottom of pan, pour molasses and water. Mix the first 4 ingredients, then add shortening as to make pie shells and milk. Roll dough in 1 large piece; spread over it small apple pieces and walnuts. Form a roll; slice approximately 1-inch thick. Drop in molasses and water mixture. Cook for 35 minutes at 250°.
Cook noodles until tender, drain. Soak in cold water. While noodles are soaking, dice tomatoes and slice onion into rings. Slice broccoli and cauliflower into bite size pieces. Drain noodles and mix well. Chill at least one hour before serving.
Mix dry ingredients well; add buttermilk, eggs and fat. Put in hot skillet. Cook at 425° for 17 minutes. Serve hot. Makes 4 to 6 servings.
Cook egg, sugar, vinegar and butter until thick; let cool and then pour over whipped cream. Mix in remaining ingredients.
Steam hamburger meat in covered skillet until rawness is gone; stir several times. Drain off grease and extra liquid. Add chili mix, stew mix, cumin, tomato sauce, beans, onion and garlic. Add 2 cups water, also make up the extra that you poured off of liquid. You can add salt but is hard on high blood pressure, but is good with no salt added. Crackers is enough. Cook in crock-pot about 2 1/2 hours. Freezes well.
Be sure to wash your meat. Tear your cubed deer into bite-size pieces and sprinkle with your meat tenderizer. Then batter your pieces in the flour and drop into hot oil. Cook until pieces begin to float. Take them out and serve with side dish of your choice.
Mix dry ingredients together. Cream butter or shortening. Gradually add brown sugar and beat until light and fluffy. Add beaten eggs and blend well. Add dry ingredients alternately with banana pulp, a little at a time, beating well after each addition until smooth. Pour half of batter in well-greased 8-inch square pan. Melt chocolate chips in a saucepan and spread over batter. Cover with remaining batter and bake at 350° for 40 to 50 minutes. Cool 10 minutes before removing from pan. Frost with Butter Frosting.
Cook spinach according to directions. Drain spinach. Crumble in cream cheese and mix well. Add raw egg and a little Parmesan cheese. (Stir in a little and sprinkle a little on top.) Put in casserole dish. Bake 30 minutes at 400 degrees, or until casserole gets bubbly.
Crush Oreos, mix with melted margarine. Press into cake pan. Let ice cream sit at room temperature for 1/2 hour; spread on crust. Freeze 2 hours. Pour warm hot fudge topping over ice cream. Freeze until needed. Top with whipped topping and sprinkle with nuts.
Chop the onion fine and cook in butter until brown. Slice mushrooms and add. Stir until done. Add flour and stir to coat mushrooms. Continue cooking for 5 minutes at medium-high heat, stirring occasionally to keep from burning. Add beef stock, stirring continuously. Reduce to medium heat; cook ten minutes (do not boil). Add cream and spices. Stir and serve.
Mix oil, chocolate and sugar. Beat in eggs and vanilla. Sift dry ingredients; stir in. Chill dough in freezer until firm; store in freezer.
Sift together well cake mix and jello. Add eggs, oil, strawberries, water. Mix well. Makes two layers. Bake 1 hour at 350°.
Mix well with hands. Pack in a 9 x 13-inch pan. Melt chocolate chips and paraffin and pour over mixture. Cut in squares before paraffin gets too cold.
Unroll 1 tube of dough into bottom of greased 9 x 13-inch pan. Press to sides of pan, and press all seams together.
Heat oven to 375°. Cream shortening, brown sugar, milk and vanilla in large bowl. Blend until creamy. Blend in egg. Combine flour, salt and baking soda. Add to creamed mixture, gradually. Stir in chocolate chips and nuts. Drop rounded tablespoons of dough 3 inches apart on ungreased baking sheet. Bake at 375° for 8 to 10 minutes. Cool on baking sheet 2 minutes. Remove to cooling rack. Makes 3 dozen 3-inch cookies.
In a large bowl, beat eggs lightly. Crumble in sugar, making sure there are no lumps. Beat until light. Stir in salt, cinnamon and buttermilk until well mixed. Spread 1 cup raisins in each pie shell. Pour 1/3 custard mixture (about 2 cups) into each shell. Bake on lowest rack in preheated 375° oven for 50 minutes or until knife inserted in center comes out clean. Serve warm or cool. Pies freeze well. When cool, wrap airtight and freeze. Will keep about 1 month.
Mix all ingredients in a large bowl. Make teaspoon size balls. Place balls on a tray. Eat when you like.
Mash avocado in small bowl. Stir in lemon juice, onion, 1/2 teaspoon salt and hot pepper sauce. Form ground beef into 6 patties. Pan-broil on both sides or broil in oven. Sprinkle with salt and pepper to taste. Place each patty on bun half. Top with tomato slice, avocado mixture, lettuce and bun top. Makes 6 servings.
Boil medium size potatoes until soft; peel and dice. Fry bacon until crisp; remove from skillet. Add vinegar, salt, chili powder to bacon fat; add diced potatoes and heat thoroughly. Turn onto heated platter, garnish with crisp bacon. Serve hot.
Cook the broccoli as directed on package. Drain and place on the bottom of an 8 x 11-inch baking dish. Mix soup, mayonnaise, lemon juice and curry powder together and pour mixture over broccoli and chicken breasts in baking dish. Melt margarine and add bread crumbs to moisten. Arrange shredded cheese and bread crumbs to the top of the dish. Bake in a 350° oven for 30 minutes and serve.
Mix together and bake at 350° for 45 minutes or until done. I use a 9 x 13-inch pan.
Combine cornmeal and red pepper in bowl. Add remaining ingredients; mix well. Spoon into 8X8 baking pan sprayed with nonstick cooking spray. Bake at 450 degrees for 25 minutes or until golden brown. Cut into 2 inch square.
Sift flour and dry ingredients. Beat egg yolks and add butter and milk. Pour liquid mixture into dry and combine with just a few strokes. Batter should have a pebbled look.
Put all ingredients into bowl. Add hot water, a few drops at a time, while beating with mixer until spreading consistency. Frost cake. (It will form a smooth, glossy crust as it dries, but icing will stay moist.)
Melt margarine. Mix the sugar and eggs and the molasses together, and then add the cooled margarine.
Boil, stirring constantly, the cocoa, margarine and water. Blend remaining ingredients. Bake 20 minutes in a 400° oven. Remove from heat. Frost immediately.
Cream all together and pour into greased pan 13 x 9-inch. Bake for 35 to 45 minutes at 350°.
Combine ingredients and bake in greased casserole dish until set in 350° oven. This recipe was given to me by Sam's aunt, who is 92 years young.
Layer in order; lettuce, cauliflower, sugar, onion, crumbled bacon and cheese. Cover and let stand overnight. Add 1 cup mayonnaise before using and serve.
Cook broccoli as directed, but not too soft; drain. Cube cheese and 1/2 stick butter. Mix together and layer broccoli, cheese and butter in 1-quart casserole. Melt 2/3 stick butter. Roll or crumble Ritz crackers, not too fine; add to melted butter. Mix until coated. Top broccoli with buttered Ritz crackers. Bake 20 minutes in 350° oven. Serves 6.
Combine ingredients thoroughly; put into loaf pan. Cover with 2 strips bacon (optional). Bake 1 hour at 350°.
Let ice cream soften slightly. Mix in milk. Add the instant pudding and stir well. Pour the mixture into the pie shell. Put in freezer until firm. Remove 10 minutes before serving.
Seal in Tupperware in refrigerator until ready to use. These freeze well so you can roll them, cut them and place on a cookie sheet until frozen, then place in Ziploc bag.
Reserve 1 tablespoon of rice seasoning mix. Combine remaining seasoning with rice, mushrooms, sherry and 1 1/3 cups of hot water in a 7 x 11-inch glass baking dish. Cover. Microwave on High for 15 minutes. Stir rice and seasoned chicken with reserved seasoning mix. Arrange chicken skin side up over rice. Sprinkle with paprika and cover. Microwave on High for 12 to 15 minutes or until chicken is no longer pink near bone, turning dish every 5 minutes. Let stand for 5 minutes.
Sift flour once. Measure. Add baking powder. Sift 3 times. Cream butter. Add sugar gradually and cream. Add egg yolks. Add flour alternately with milk, a small amount at a time. Beat after each addition.
Combine flour, oats, 1/2 cup brown sugar and 1/2 cup margarine in a bowl. Mix until crumbly. Press into 13 x 9 x 2-inch ungreased pan. Bake at 350° for 15 minutes.