HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large pot, combine all but sausage. Bring to boil and cook until tender. While the soup mixture is getting hot, brown sausage and add sausage and drippings to soup.
In heavy pan, melt butter and chocolate together. Add sugar and stir well. Add milk slowly while stirring, then bring to a slow boil. Simmer 2 or 3 minutes. Remove from heat. Stir in vanilla. Serve hot over ice cream or as a topping on yummy desserts. Store in the refrigerator. Heat briefly in microwave.
Make Jell-O in casserole dish and refrigerate until set. Drain pineapple and save juice. Dissolve cream cheese in juice from crushed pineapple. Whip Jell-O and add evaporated milk until Jell-O and milk are well mixed. Fold in crushed pineapple and cream cheese and juice mixture. Refrigerate until firm.
Cook broccoli according to instructions on bag. Drain and spoon into a lightly greased 10 x 6 x 2-inch dish. Set aside.
Follow directions on cornbread mix box. Add the extra egg and chopped bacon, onions, cheese, pepper and corn. Heat 1 tablespoon oil in iron skillet while oven is preheating. Bake at 425° for 15 to 20 minutes.
Soften cream cheese; add 2 whole eggs and whip until creamy. Add sugar, vanilla and almond and whip until smooth. Pour into graham cracker crust and bake 20 minutes. If frozen strawberries are to be used, thaw, then thicken with Jell-O and water. After this begins to thicken, add to cream cheese mixture. After this thickens put whipped cream on top.
Spread on Triscuits and put under the broiler until bubbling. Can be made and kept for weeks in the refrigerator. Makes a lot. Terrific spread on rye bread and broiled for an open face sandwich. Yields 3 dozen.
Drain pineapple. Add water to pineapple syrup to make 1 3/4 cups. Make cherry jello as directed on box, chill until partially set and add tidbits. Pour into oiled 8-inch square pan, chill until firm. Soften cheese and heat with cream. Spread over cherry jello. Chill.
Separate cauliflower into flowerets and cook in boiling, salted water until tender; drain and arrange in shallow baking dish. Melt butter; add flour and stir over high heat until browned slightly. Add milk and cook, stirring until thickened. Add cheese and cook, stirring until cheese is melted. Add the hot mixture gradually to the eggs while continuing to beat. Season to taste with salt and pepper. Pour over cauliflower and sprinkle with paprika. Bake in moderate oven (350°) for 10 to 15 minutes or until heated. Serves 4 to 6.
Mix brownie mix according to package directions. Place 1 box of batter in bottom of 9 x 13-inch pan. Break candy bars into squares. Lay squares on brownie mix in tiled fashion. Cover with second brownie mix batter. Bake at 300°. Let them cool completely before cutting into squares.
Mix all ingredients in pan. Do not brown hamburg. Simmer for 1 1/2 hours or more. Salt to suit.
In a mixing bowl, cream butter and sugar. Beat in eggs, bananas and vanilla. Combine the flour, baking soda and salt. Add to creamed mixture and mix well. Pour into greased 15 x 10 x 1-inch baking pan. Bake at 350° for 25 minutes or until bars test done. Very good.
Melt the margarine in Pyrex casserole. Add the cracker crumbs. Press into crust around bottom of casserole. Let cool.
Mix zucchini, sugar and lemon juice in saucepan. Bring to a boil over low heat. Stir in gelatin. Ladle into hot sterilized 8 ounce jars. Yield: 3 or 4 jars.
Boil yams in water until tender. Remove from water; peel and mash in mixing bowl. Add butter, eggs, milk, sugar, vanilla and salt. Beat with mixer for a minute. Pour into well-greased casserole. Bake at 325° for 30 minutes. When firm and lightly crusty, it is done.
Mix cream cheese and preserves in bowl. Fold in whipped topping. Spoon into pie crust. Arrange fruit attractively on top.
Saute butter, onion, garlic and mushrooms in saucepan. Slice or dice the squash. Add chicken to saucepan and stir in undiluted tomato soup. Add remaining ingredients except rice or pasta. Simmer 20 minutes. Serve over rice or pasta.
Mix together sugar, oleo and crushed pretzels. Put in an 8 x 10-inch pan and bake 10 minutes. Cool.
Remove stems, seeds, etc. from peppers. Boil in salt water for 5 minutes. Drain and rub inside of peppers with salt. Stuff with ingredients. Bake 25 minutes at 350°. When cooked, sprinkle with more cheese.
Separate biscuits; pat into bottom and up the sides of a greased muffin pan. In a small bowl, combine peanut butter and jelly until smooth; place a rounded tablespoon into each biscuit cup. Bake at 450 degrees for 8 to 10 minutes or until golden brown.
In a glass baking dish layer all ingredients as listed from the top. Start with the beans and end with the cheese. Refrigerate. Serve with tortilla chips.
Scrub but do not peel zucchini; trim ends. Cut the zucchini into 2-inch lengths, then cut each length into quarters, lengthwise. Bring zucchini to a boil in salted water to cover; simmer until tender, but not soft. Drain thoroughly. Butter a 9-inch ovenproof dish; arrange zucchini in a layer over the bottom. Sprinkle with salt, pepper, paprika and cheese. Pour the melted butter over all. Place under the broiler until cheese is melted. Makes 6 servings.
In 2-quart saucepan, cook onions in margarine until tender. Add milk and cream cheese; stir over medium heat until cream cheese is melted. Add remaining ingredients; heat thoroughly. Stir occasionally.
Beat egg whites, baking powder and salt until thick. Beat in sugar until meringue holds peaks. Add pecans and crackers. Pour into greased pie pan. Bake at 350° for 20 to 30 minutes. Cool and cover with whipped cream before serving.
Combine all but crackers and last items. Shape into 30 (1-inch) balls. Flatten slightly. Place on cracker. Make a hollow. Fill with catsup, mustard or cheese. Place crackers on baking sheet and bake at 350° for 20 minutes. Serve hot.
Mix all the ingredients and put in pie dish. Put a layer of sour cream, chopped tomatoes, peppers and onions on top for decoration. Serve with corn chips.
Soak sliced cucumbers in lime and water for 24 hours. Drain and soak in fresh water for 3 hours. Drain. Heat and pour over well drained pickles, the sugar, vinegar, salt, celery seed, pickling spices and allspice. Soak 24 hours. Boil all ingredients for 35 minutes. Can, hot, in sterilized jars.
I cook this all together until potatoes are tender, adding the rice last as Minute rice. Add 2 cans of cream of chicken soup. Pour in baking dish and cover with dressing (or I use corn chips, corn bread crumbs or anything your family likes).
Saute sesame seed, almonds, noodles and oleo until lightly brown; cool and put on salad. Chop cabbage and onions.
Preheat oven to 350°. Put green beans, cream of chicken soup and cream of mushroom soup in casserole pan. Cook for about 30 minutes. Then add onion rings and cook for about 5 minutes.
Cream the cream cheese, sugar and mayonnaise together. Add remaining ingredients. Cover with foil and freeze.
Crush oreo cookies. Melt 1 stick margarine. Mix well with cookies. Put one half of mixture in bottom of a 9 x 13 inch pan. Mix cream cheese and powdered sugar together. Add cool whip. Put one half mixture on top of crushed cookies. Mix chocolate instant pudding according to instructions on box. Pour on top of cream cheese layer. Layer remaining cream cheese mixture on top. Top with remaining cookies. Chill one hour.
Mash potatoes until chunky. Blend butter, sour cream, mayonnaise, chives, bacon, salt and pepper. Toss potatoes in the mixture. Put potatoes into a dish. Stir in most of the grated cheese (leave some to put on top). Heat at 350° for 30 minutes or until bubbly hot.
Clean and cut green onions 6-inches or so. Soften cream cheese. Apply to meat slices. Roll around onion to keep closed; dab cream cheese at end of meat wrap!
Spread crescent rolls on cookie sheet, lightly greased. Bake according to package until lightly browned; cool. Spread Ranch dressing on top. Other spreads may be used (cream cheese and sour cream.) Sprinkle vegetables and cheese on top. Cut and serve.
Brown hamburger and drain. Cut bacon into small pieces and fry chopped onion in small pieces, then add 1 1/2 cups rice, 2 quarts of water and tomatoes; salt and pepper to taste. More water can be added. Cook for 20 minutes.
Blend pudding and milk with electric mixer on low. Fold in cream cheese and Cool Whip. Crush cookies as small as possible. Make alternate layers starting with cookies. Chill for 30 minutes. Put in plastic flowerpot. Top with plastic flower and spade.
Cook asparagus in rapidly boiling water for 3 to 5 minutes. Drain and rinse with cold water until asparagus is cold.
Soften cream cheese, then add marshmallow cream and beat until smooth. (You could add a drop of red food coloring for color.) Serve with cut-up fresh fruit.
Heat oven to 400°. Grease 13 x 9 x 2-inch dish. Cook beef and onion in 10-inch skillet until beef is brown; drain. Stir in soup, vegetables and milk. Stir baking mix and water in baking dish until moistened; spread evenly. Spread beef mixture over batter; sprinkle with cheese. Bake 30 minutes. Makes 8 to 10 servings. High altitude no changes.
Score cucumber by running tines of fork lengthwise down sides; slice. Toss cucumber with remaining ingredients.
Mix flour, 1 cup of water (add the rest if needed), baking powder and salt until well blended. Knead for 1 minute. Cover bowl and let rise for 16 to 20 minutes. Pat bread out to 1/2-inch thickness and cut in wedges. With knife, make 1-inch slice in the middle of each wedge. Heat oil (1 1/2-inches) in large skillet and fry wedges until golden brown. Serve with butter, honey or jelly.
In a large mixing bowl, combine the first 8 ingredients; mix well with hands and shape into a ball. Refrigerate cheese ball for 5 minutes; then garnish with the parsley, olives or chopped pecans (or a combination of all three).
In large skillet, cook onions in butter until lightly browned. In crock-pot, combine browned onions in butter with bouillon, water and Worcestershire sauce. Cover and cook on low 4 to 6 hours. Sprinkle top with grated cheese. Serve with warm French bread.
Preheat oven to 400°. Beat eggs. Add 1 cup sugar. Add milk. Mix cocoa with other 1/2 cup sugar. Mix all together and beat well. Add margarine and vanilla. Pour into deep unbaked pie crust. Bake 30 to 40 minutes.
Pour melted butter over bread cubes to coat. Mix Egg Beaters, milk, sugar, vanilla, cinnamon, nutmeg and bananas (if used) and pour over bread cubes and stir gently to coat. Bake in greased 2 quart baking dish, uncovered, at 375° for 40 minutes, or until a knife comes out clean. Serve warm. Dish into bowls that have been coated or drizzled with maple syrup.
Melt brown sugar and butter. Add milk. Boil 2 minutes; chill. In mixer add 1 1/2 cups powdered sugar more or less desired; spread.
Cover 2 cookie sheets with waxed paper; set aside. Use a wooden spoon to mix brown sugar and milk in a 2-quart glass container. Stir well to make sure there are no lumps which tend to burn during microwaving. Add pecans. Microwave on High for 6 minutes; stir. Then microwave on High 3 to 4 minutes or until the mixture reaches 240° on a candy thermometer (the soft ball stage). To test, drip some candy mixture into a cup of ice water. It should form a soft ball when pressed between the fingers. Use the wooden spoon to beat the mixture about 3 minutes or until it begins to thicken slightly. Quickly drop mixture by tablespoonfuls onto the prepared waxed paper, making sure that each praline includes about 3 pecan halves. Let harden completely before pulling off paper. Store them in an airtight container. Yields 24 pralines, 110 calories each.
Clean the chicken breasts, then rub down with Miracle Whip. Season with salt, pepper and Mrs. Dash. Bake for 35 to 40 minutes in a 375° oven. It's best flavor comes out when grilled but also great in the oven.
Coat cutlets with flour. Sprinkle with salt and pepper. Heat 1 1/2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add half of cutlets; cook on each side for 1 to 2 minutes or until no longer pink. Remove from skillet. Repeat with remaining olive oil and cutlets. Add water, chicken broth, butter, garlic, sage and bouillon to skillet. Bring to a boil; cook for 1 to 2 minutes. Add cutlets to skillet; reduce heat to low and cook, stirring and turning cutlets over to coat for 1 to 2 minutes.
Mix all ingredients in the order given. Pour into 2 well-greased loaf pans. Bake at 350° for 40 minutes.
Drain pineapple and add cheese. Cook the flour, butter, sugar and eggs until thick. Let cool, then mix in pineapple, cheese and marshmallows.
Cook sugar, milk and salt together until soft ball stage. Remove from heat. Add butter, peanut butter and vanilla. Beat until creamy and smooth. Pour into 9-inch square pan.
Drain crushed pineapple. Mix together in bowl the sugar, salt, flour and egg yolks. Put milk in pan; mix in sugar flour mixture and cook, stirring constantly, until mixture comes to a boil. Be careful not to scorch. Remove from stove and cool. Add pineapple and vanilla. Put into pie shell. Cover with meringue made from egg whites.
In skillet over medium heat in 1 tablespoon hot oleo, cook chicken for 10 minutes or until brown on both sides. Remove chicken. In same skillet, add remaining oleo. Cook broccoli, carrots and mushrooms for 5 minutes, stirring often. Stir in soup, milk and pepper. Heat to boiling. Return chicken to skillet. Reduce heat to low, simmer 5 minutes or until chicken is fork-tender. Makes 4 servings.
Spray "Pam" in a 9 x 13-inch dish. Add hash browns. Drizzle in melted butter. Mix cheese, sour cream and chicken soup; spread over potatoes. Crush corn flakes or potato chips and put over potatoes. Drizzle with more butter. (Durkee onion rings can also be used as topping.) Bake 1 hour and 35 minutes at 375°.
Make 4 or 5 slits in top of roast and insert garlic cloves (1/4) in each. Pour vinegar over the top and sprinkle with crushed marjoram. Bake at 350° for 4 hours. During last half hour, pour soup over top.
Mix the hamburger, onion, bread, egg, milk, salt and pepper. Make into meatballs. Fry in 1/4 cup of oil until done. Remove meatballs and put soup and milk into frying pan; heat. Add meatballs and simmer for 20 minutes.
Place vegetables and bacon in 9 x 13-inch pan in layers. Mix mayonnaise with cheese and sugar to taste. Spread mayo mixture on top of vegetables. Chill.
Mix all ingredients together. Bake for 1 hour at 350°. Delicious served with ham.
Prepare in advance. Mix together oil, vinegar, sugar, Worcestershire sauce, catsup and onion. Set aside.
Allow cream cheese to become room temperature. With your hands moistened, blend the dressing into the cream cheese. Shape into a ball. Roll in nuts. Chill completely and serve with crackers.
Peel and boil potatoes until tender. Drain and beat in large bowl of electric mixer until fluffy, adding butter, seasonings and milk. Turn into buttered casserole dish. Fold cheese into whipping cream and spread over potatoes. Bake at 350° for about 25 minutes or until golden brown.
Add custard mixture to crumb mixture. Mix well; press into pan. Cool. Cut into squares.
Heat oven to 375°. Grease cookie sheets. Combine flour, soda and salt. Set aside. Combine egg, water and vanilla. Set aside. Blend brown sugar and oil in large bowl at low speed. Add egg mixture. Beat until smooth. Add flour mixture; stir until smooth. Stir in chocolate chips. Drop by teaspoonfuls onto baking sheets. Bake at 375° for 7 to 8 minutes. Cook on sheets for 1 minute. Remove to cooling racks. One cookie contains 80 calories, 2 grams fat and 1 gram saturated fat.
1. Combine graham cracker crumbs, margarine, 1 teaspoon sweetener in 7-inch spring form pan; pat evenly on bottom and 1/2 inch up side of pan.
Flatten Velveeta with hands between sheets of wax or parchment paper or plastic wrap. Roll with a rolling pin until Velveeta is in a rectangle of 16 x 18 and fairly thin. Spread cream cheese on flattened Velveeta. Top cream cheese evenly with chilies, olives and green onions. Peel off bottom paper as you roll cheese "jelly roll" style. Serve with crackers. Can put salsa over top.
Mix apples, cranberries, white sugar and water together and place in a greased casserole dish (6 x 10-inch or 9 x 13-inch). Mix melted butter, oatmeal, brown sugar, flour and pecans. Put this on top of apple mixture. Bake at 350° for 45 minutes. Serve warm or cold.
Crumble and brown sausage. Beat eggs in a large mixing bowl. Tear bread into eggs. Add milk, mustard, cheese and salt. Add sausage. Place in a 9 x 13 inch pan sprayed with Pam. Refrigerate over-night. Let stand 15 minutes before baking. Bake in a 350 degree oven 45 minutes or until brown.
In large mixing bowl, sprinkle yeast over water. Stir to dissolve. Add sugar, butter, milk and egg; blend. Add 1 cup flour, baking powder and salt and beat vigorously. Gradually add rest of flour to form a stiff dough.
In 1-quart saucepan, melt margarine over medium-high heat; add flour and stir quickly to combine. Continuing to stir, gradually add milk. Reduce heat to low and cook, stirring frequently, until mixture thickens, 3 to 4 minutes. Stir in remaining ingredients except green beans. Arrange green beans in serving bowl; add sour cream mixture and stir to coat.
Place frozen rolls in greased Bundt pan. Melt butter and add pudding mix, brown sugar and cinnamon. Pour over rolls and let rise overnight on counter. Bake at 325° for about 25 minutes. Let cool about 10 minutes. Turn out on serving platter.
Combine all ingredients and chill. Add 3 quarts ginger ale when served. Makes 2 gallons without ginger ale.
Combine beef, bread crumbs, salt and pepper. Mix thoroughly. Shape into 6 oval patties. Place on broiler rack.
Preheat oven to 400°. Grease 2 baking sheets. In a medium size bowl, mix together the flour and baking powder. In a large bowl using a mixer at medium speed, blend together the butter and sugar until light and fluffy. Blend in egg. On low speed, blend in flour mixture, oats and peel. Stir in raisins. Drop rounded tablespoonfuls onto prepared baking sheets 2 inches apart. Bake 10 minutes or until golden brown. Makes 5 dozen.
Preheat oven to 325°. Scald milk. Put eggs in a bowl; beat just until the whites and yolks are mixed. Add the sugar, salt and nutmeg; stir until blended. Gradually stir the hot milk into the egg mixture, stirring constantly. Pour into 6 custard cups; put in baking pan with 1 inch of hot water. Bake for 30 minutes, or until done. Remove cups from hot water to cool. Makes 6 servings.
Heat and cool the pineapple and sugar. Dissolve jello in boiling water. Soft set and whip. Mix cracker crumbs, margarine and powdered sugar. Set aside 1 cup. Press in large rectangle dish. Mix milk and cream cheese. Mix with jello. Pour on top of crumbs. Top with remaining crumbs.
Mix all ingredients in a large bowl. Cook at 250° for 1 1/2 to 2 hours. Before the 2 hours are up, add tortilla chips and cheese on top. Put in broiler for about 6 to 8 minutes or until cheese is melted. Velveeta or Monterey Jack is best.
Combine first 7 ingredients. Spoon into pie crust. Cover with top crust; crimp edges to seal. Slit top crust and brush with egg. Bake at 375° for 40 minutes.
Combine oleo, pretzels and 1/3 cup of the sugar. Spread on greased cookie sheet and bake approximately 6 minutes. Cool. Break into small pieces and place in plastic bag until ready to serve. Combine cream cheese, 1/3 cup of the sugar and pineapple. Add Cool Whip. Mix well. Just before serving, add pretzel mixture to cheese mixture. A good recipe to make the day before serving.
Cut meat in bite size pieces and cut off fat on meat. Brown in a skillet. Place all ingredients in a crock-pot on low all day or in a Dutch oven on top of stove. Cook until meat is tender.
In large pot, melt butter and cream cheese. Add crabmeat and coat well with cream cheese mixture. Warm. Put on toasted English muffins.
Brown hamburger and drain. Blend in gravy mix, garlic salt, water and rice. Bring to boil. Reduce heat and simmer for 15 minutes. Add frozen peas. Continue to simmer until rice is tender. Stir in 3/4 can of onion rings. Sprinkle remainder on top of the casserole before serving.
Sprinkle and gently press minced dill weed on top of cream cheese. Place cream cheese, dill side down, in center of crescent rolls. Bring side up snugly around cheese, pinching to seal.
Rinse and drain shrimp and mash with a fork. Bring cream cheese to room temperature. Add to shrimp. Add all other ingredients. Add salt, lemon juice and Worcestershire to taste.
Place the oil and butter in a shallow cooking pan (a jelly roll pan is perfect) and put in a preheated 375° oven to melt. Set aside.
Place roast in center of cooking bag. Cut potatoes and carrots into 1/8 to 1/4-inch slices. Dice celery and arrange around the roast. Tie roasting bag. Place in the center of the oven. Bake at 375° for 1 to 1 1/2 hours.
Dip meat in flour and brown in hot fat. Add onions, garlic and mushrooms. Combine soup, sour cream, liquid from mushrooms and seasonings. Pour over meat and simmer until tender (about 1 hour). Serve over hot rice or spaghetti.
Liquify in blender and pour into graham cracker pie shell. Bake 1/2 hour at 350° until slightly golden. Top with favorite filling, if desired.
Beat egg; add squash, then add dry ingredients. Drop by spoonful into deep fat.
Mash bananas in a large mixing bowl. Beat eggs well in a small bowl and add to bananas. Mix well. Add 1 tsp. vanilla, cake mix and nuts. Mix well. Divide into three 5 x 9 inch loaf pans and bake in preheated oven at 350° for 25 or 30 minutes. Do not over cook!
Rub roast with mixture of flour, mustard, salt and pepper. Roast 35 to 40 minutes to the pound at 350°. About an hour before roast is done, spread with apple glaze made by combining remaining ingredients. Return to oven until meat is done. Serves 6 to 8.
In a small skillet, melt margarine over medium heat. Simmer onion, pepper and mushrooms, stirring until tender, about 5 minutes. Stir together with next 6 ingredients. Add noodles, mixing well. Turn into greased 2-quart casserole. Top with cheese. Bake uncovered at 400° for 20 minutes. Serves 6. You should use Hellmann's only.
Cook broccoli in water for 10 minutes. Pour water off. Chop broccoli. Pour mixture over broccoli. Bake 20 minutes at 400°.
Mix first 4 ingredients; add 7-Up. Beat well. Bake at 350° for 40 to 45 minutes.
Beat eggs and sugar until fluffy. Add dry ingredients. Add oil and vanilla. Fold in apples and nuts. Bake in a 9 x 13-inch pan at 350° for 35 to 40 minutes.
Put all ingredients in crock-pot. Cover and cook on high for 1 hour, then on low for 4 to 8 hours. Serve warm from crock-pot. Makes about 12 cups.
Mix milk, melted margarine, sugar, salt and vanilla. Add chopped pecans and coconut. Mix well. Make into balls. Melt chocolate and paraffin; dip balls.
Mix all ingredients together but flour and soda. Bring to a boil. Cool to room temperature, then add flour and soda. Bake in moderate oven at 350° either in loaf pan, 9 x13-inch or in 2 layers.
Heat and stir until mixed thoroughly. Brush on pork chops. Grill pork chops while continuing to add more sauce.
Saute shrimp, but do not over cook. Mix oil, vinegar, sugar, garlic salt, onion, Italian seasoning and Tabasco, if desired. Add shrimp; chill and serve.
Melt butter in a heavy medium saucepan over medium-low heat. Add mushrooms and onion; cook until onion is translucent, stirring occasionally, about 10 minutes. Stir in tomato paste. Add stock and vermouth; simmer 10 minutes to blend flavors. Degrease soup, if necessary. Season with salt and pepper. Serve immediately, passing Parmesan cheese separately. Makes 4 to 6 servings.
Toss bread and pineapple in a bowl. Spread out in a 1 1/2-quart baking dish. In the same bowl, beat eggs until light and fluffy. Beat in sugar and butter until blended. Pour over bread mixture. Bake at 350° about 40 minutes until puffed and golden brown. Serve at once.
Cream first 4 ingredients. Blend in next 5 ingredients. Add 1 1/2 c. raisins if desired. Chill. Roll dough into small balls. Dip in sugar. Bake on ungreased cookie sheet at 350° for 8 to 10 minutes.