HumbleIntelligence/food-ner-1-Million huggingface dataset:
Split and cut muffins in quarters. Mix ingredients and add 1/2 pound crabmeat. Spread on muffin quarters and freeze single on cookie sheet for at least 1/2 hour. Put in freezer bags and freeze until ready to use. Broil until bubbly and golden brown, about 10 to 15 minutes. Makes approximately 48.
Cover onions and cook in butter in a 3-quart saucepan over low heat, until tender, about 20 to 30 minutes. Add water, pepper, thyme, bay leaf and broth. Heat to boiling; reduce heat. Cover and simmer 15 minutes. Remove bay leaf. Set oven control to broil. Place 1 slice toasted bread in each of 4 ovenproof bowls. Pour in onions and broth; top with Swiss cheese. Sprinkle with Parmesan cheese. Place bowls on cookie sheet. Broil with tops of bowls about 5 inches from heat, just until the cheese is melted and golden brown.
In baking dish, place green beans. Top with soup and milk. Top with the French fried onions. Bake at 325° for 20 to 30 minutes.
The trick to this recipe is speed. Pour powdered Italian dressing and flour into a bag. Shake well. Add fish and shake well. Place fish in hot corn oil. Fry approximately 5 minutes on medium-high heat or until golden brown.
Cook rice according to package directions. Add remaining ingredients to rice. Toss gently. Bake in buttered casserole in 350° oven 30 to 35 minutes. This can be prepare a day ahead and refrigerated and baked before serving.
Grease 12-cup muffin tin. Mix cereal and milk; let stand 5 minutes. Beat in oil and egg. Add rest of ingredients and stir until moist. Bake at 400° for 20 to 25 minutes.
In large bowl, mix first 7 ingredients. Pour into 9 x 13-inch baking dish. Sprinkle dry cake mix over pumpkin mixture. Drizzle melted butter over the mixture. Bake at 350° for 1 hour. Serve with Cool Whip or whipped cream. Freezes well.
Beat 10 minutes: egg, sugar, oil, juice and vanilla. Sift in dry ingredients. Fold in nuts. Coat apples with sugar and cinnamon. Fold into batter. Bake in Bundt or tube pan at 325° for 1 1/2 hours.
Heat oven to 350°. Cream butter, powdered sugar and vanilla. Mix in flour and cornstarch. Form into 1 inch balls, place on baking sheet and flatten slightly.
Mix all ingredients in large bowl and place in a 13 x 9 Pyrex pan. Bake at 350° in oven for 1 hour.
Crumble 2 packages of crackers into the bottom of a 9 x 13-inch pan. Dot with 1/4 cup margarine. Remove chicken from the bones and cut into bite size pieces, spread over crackers. Spread mushrooms and water chestnuts over the chicken. Mix together the soups and sour cream, spread over top. Crumble remaining crackers and put on top of creamed soup mix. Dot with remaining margarine. Bake at 350° for 35 to 40 minutes, until good and hot.
Mix and pour into unbaked pie shell. Bake at 350° for 25 to 30 minutes. Makes 1 pie. Top with Cool Whip, if desired.
Mix first three ingredients together and form crust in the bottom of 2-quart baking pan. Bake 8 minutes at 350°. Blend together eggs, 4x sugar, melted margarine and vanilla. Spread over cooled crust. Slice bananas overfilling, spread crushed pineapple over bananas. Cover with Cool Whip. Garnish with nuts and cherries.
Work first four ingredients together. Roll into small balls. Put the last two ingredients in a double boiler and melt. Dip balls in chocolate mixture and cool on wax paper. Keep chocolate mixture on a low fire during the dipping.
Beat eggs, then add rest of mixture together. Mix well, spoon out and bake at 350° for 9 to 10 minutes.
Mix graham cracker crumbs and margarine together. Put a layer of graham cracker crumbs in 9 x 13-inch pan. Mix Dream Whip, cold milk and whip. Add sugar and cream cheese in the Dream Whip. Put layer of cream cheese mix on crust, put pie filling on cream cheese and add rest of the cream cheese, and sprinkle the rest of the graham cracker crumbs on top.
Place frozen rolls in greased Bundt pan. Mix butterscotch pudding and brown sugar; sprinkle over frozen rolls. Combine sugar and cinnamon and sprinkle over the last mixture. Place chopped pecans on top. Pour melted butter over pecans. Let set overnight or at least 8 hours, then bake at 350° for 30 minutes.
Preheat oven to 350° and grease 2 (5 x 9-inch) loaf pans. Mix together: sugar, shortening, eggs and water. In another bowl, mix together sifted flour, baking soda, baking powder and salt. Add to first mixture. Mash ripe bananas and add into mixture. Add chopped walnuts (optional). Bake at 350° for 50 to 60 minutes.
Sift dry ingredients. Add onions and mix. Add egg and milk. Stir. Drop from teaspoon into hot oil. Cook until golden brown.
Combine dates, milk and pecans in saucepan. Cook slowly over medium to high heat, stirring constantly. Cook until mixture reaches the consistency of peanut butter. Spread mixture on Ritz crackers. Bake in a 450° oven for 4 to 5 minutes. Cool completely. Top with frosting.
Cook wild rice and pecan rice (separately) according to package directions; set aside. Melt butter in heavy saucepan; saute onion and celery in butter until tender. Stir in flour; cook over low heat for 1 minute, stirring constantly. Add mushrooms, broth and half and half. Cook over medium heat, stirring constantly, until thickened. Stir in rices, chicken, pimiento, parsley and seasoning. Pour mixture into a greased 2-quart casserole; top with almonds and bake at 350° for 25 to 30 minutes or until bubbly and brown. Yield: About 8 servings.
Wash and boil beets until tender. Peel beets while warm or you may use canned beets. Cut into slices. Mix cornstarch, salt, sugar and pepper in a 2-quart saucepan. Gradually stir in water and vinegar. Cook, stirring constantly until mixture thickens. Boil and stir for 1 minute. Add beets. Heat and serve. Makes 4 servings. With fresh beets this recipe cans well. Be careful to measure and increase ingredients accordingly.
Combine oil, onions, celery, garlic, paprika and okra in heavy pot. Cook slowly until limp. Add next gumbo file to heat a minute or two to impart flavor and prevent "ropiness". Add to pot, cover and let simmer 15 minutes or longer. Can tomatoes, chicken stock (may use cubes), salt and red and black pepper. Add shrimp to cook no longer than 10 minutes.
Melt chips, butter and peanut butter together. Remove from heat; add vanilla, then coat Chex. Put powdered sugar in grocery sack; shake and add coated Chex. Shake again. Store in large plastic bag. Makes 9 cups. Can be served in a clean dog dish.
Microwave chocolate and 2 tablespoons of the milk in large microwavable bowl on High 1 1/2 to 2 minutes, stirring halfway through heating time. (The chocolate will retain some of its original shape.) Remove from the oven. Stir until chocolate is completely melted. Beat in cream cheese, sugar and remaining milk with electric mixer on medium speed until well blended. Refrigerate about 10 minutes to cool. Gently stir in whipped topping until smooth. Spoon onto crust. Freeze 4 hours or until firm. Garnish with chocolate curls, if desired. Let stand at room temperature or until pie can be easily cut. Store leftover pie in freezer. Makes 8 servings.
Melt butter in heavy saucepan. Add dates, sugar, eggs and salt. Cook about ten minutes, stirring constantly, until bubbly. Remove from heat; add cereal, nuts and vanilla. With tablespoon, form into ball and roll in flaked coconut. Refrigerate.
Melt butter and chocolate over low heat in a medium saucepan. Add remaining ingredients in the order listed, stirring after each addition. Pour into greased and floured 9-inch square pan. Bake at 325° for 20 to 25 minutes.
Mix all ingredients. Store in airtight container. For 1 serving, combine 1/3 cup cocoa mixture and 3/4 cup boiling water. Makes 45 (8 ounce) servings.
Stir first 4 ingredients; set aside. In large bowl, beat margarine and peanut butter until smooth. Beat in sugars until well blended. Add eggs and vanilla. Add flour mixture and beat until well blended. Chill, if necessary. Shape into 1-inch balls. Place on ungreased cookie sheet, 2-inches apart. Flatten with fork. Bake in 350° oven for 12 minutes (light brown). Remove warm. Cool on rack.
Line the bottoms and sides of a 8 inch cake pan or 1 1/2 quart baking dish with wafers. Combine pudding mix, milk and butter in a sauce pan. Cook and stir over medium heat until mixture comes to a full rolling boil. Remove from heat.
Combine ingredients and pour into a greased sheet cake pan. Bake at 350° for 35 to 40 minutes.
Mix ingredients together. Spread on English muffins. Freeze for 15 to 20 minutes. Cut into quarters. Wait 15 minutes; defrost. Bake at 350° for 15 to 20 minutes.
Cook meat in Dutch oven; cook onion until tender. Add water and other ingredients except Parmesan. Bring to boil, then reduce heat and simmer 1 hour. Discard bay leaf. Sprinkle Parmesan over each serving. Serves 10.
Pour apricots (juice and all) in an oblong Pyrex dish. Sweeten to taste. Sprinkle with tapioca. Dot with butter and let set 30 minutes.
Cook and mash carrots; add all the other ingredients. Put in greased 8 or 9-inch square baking pan. Bake at 325° for 1 hour. Can be doubled.
Set aside 12 thin slices Mozzarella cheese and half of meat mixture. Repeat layers. Bake at 375° for 30 minutes.
Mix beef and egg; form into cocktail size balls. Brown in skillet. Add meatballs to sauce and heat thoroughly. Cook in crock-pot. The longer in the sauce the better they taste. Serve with toothpicks or in a bed of rice.
Mix first 8 ingredients together and then put a layer of dough and nut mixture in a tube pan. Place the remaining half of the batter in pan and sprinkle with the remaining half of cinnamon and nut mixture. Bake in tube pan for 50 to 60 minutes at 350°.
On each of 4 bread slices, place 1 slice each of ham, turkey and cheese. Cover with remaining slices of bread. In a shallow bowl, beat eggs, milk and salt and mix well. Dip each sandwich carefully into egg mixture, turning to dip each side. Fry in oiled pan or grill on medium heat for 3 to 4 minutes per side or until golden brown and meat is hot and cheese is melted.
On a large microwave-safe platter, arrange broccoli and cauliflower around outer edge. Sprinkle with water. Cover with microwave-safe clear plastic wrap; vent by leaving a small area unsealed at the edge. Micro-cook on 100% power (High) for 2 minutes. Place zucchini, mushrooms and peppers in center. Cook, covered, on High for 4 to 5 minutes more, or until vegetables are crisp-tender. Carefully drain off liquid. Drizzle with Garlic Butter.
Cut vegetables and chicken in bite sizes. In a large frypan, heat oil and cook chicken and onions. Add mushrooms. Cover and simmer in juices. Steam carrots and broccoli in microwave until done, about 3 1/2 minutes. Vegetables should be slightly crisp. Add to chicken and add gourmet sauce. Cover and simmer 10 minutes. Cook rice as instructed. Serve chicken over rice.
In a large saucepan, combine the potatoes, onion, celery, chicken broth, garlic, salt and marjoram. Bring to a boil. Reduce heat and simmer, covered, about 10 minutes or until vegetables are tender. Stir in cream and milk with butter (I substitute milk for cream). Combine flour and corn and stir in soup. Heat, but do not boil, just until thickened. Gently stir in salmon and heat through. Yields 2 quarts.
Mix all ingredients together except pepper. Heat. When warm, stir in pepper. You can vary this according to how hot you like sauce.
Mash bananas and mix with all the other ingredients. Pour in baking pan and bake at 350° for 1 hour and 20 minutes.
Combine all ingredients; place in casserole dish. Bake, covered, at 350° for 45 minutes. Makes 6 to 8 servings.
In medium bowl, with electric mixer on high speed, beat cream cheese, garlic and pepper until well blended. Stir in green onions, radishes and olives. Spoon into serving bowl. Cover and refrigerate at least 2 hours or overnight to allow time for flavors to blend. Yields about 2 cups.
Cook elbow according to directions; drain and return to pot. Saute onion in butter in large skillet and push aside. Shape ground beef into a large patty in the same pan. Brown 5 minutes on both sides and then break up into chunks. Blend in flour, paprika, salt, bouillon cube, milk, mushrooms, liquid from mushrooms and water. Cook, stirring constantly until mixture thickens and boils for 1 minute. Blend about 1/2 cup of the hot mixture into the sour cream, then stir back into pan. Stir into cooked macaroni; add parsley. Put into greased casserole, sprinkle with buttered bread crumbs and paprika. Bake at 350° for 30 minutes.
Put Jell-O in bowl. Add pineapple, whip cream and marshmallows. Stir well. Mix all ingredients together well.
In a saucepan, combine catsup, water, vinegar, sugar, Worcestershire sauce, salt, celery seed and bottled hot pepper sauce. Bring the catsup mixture to boiling. Reduce heat and simmer, uncovered, for 30 minutes.
Combine first 7 ingredients. Mix well and add chicken strips. Marinate at least 1 hour. Heat nonstick skillet and cook chicken until no longer pink. Remove from pan and set aside. Add onion and bell pepper strips to pan. Cook covered until tender. Squeeze lime juice into pan. Serve on hot corn or flour shells.
Mix tomatoes, onions and salt; let stand overnight. Drain and add vinegar and water and cook 20 minutes. Drain and add 1 quart vinegar, sugar, peppers, cinnamon, cloves, ginger and mustard seed. Cook 1/2 hour. Can in pint jars or smaller. Makes about 5 to 6 pints.
Cook potatoes in boiling water to cover 8 to 10 minutes or until tender. Drain and set aside.
Saut onion in oleo. Mix cabbage, sauerkraut, bay leaf and sauted onions. Bake at 350° for 1/2 hour. Add 1-inch of water. Continue baking until cabbage is done (approximately 1/2 hour).
Mix soups and rice; set aside. Grease casserole. Place chicken in it. Pour soup mixture over chicken. Cover tightly with foil and bake in 350° oven for 2 hours. Do not peek. Serves 4 to 5.
Fry bacon crisp. Crumble and set aside. Into the skillet with bacon drippings, place the vinegar and sugar. Add drained beans. Simmer 25 minutes, turning occasionally. When ready to serve, top with bacon. These reheat well. Serves 4.
Place tomatoes and liquid into small bowl; cut tomatoes into very small pieces. Add all remaining ingredients and mix well. Pour into a pint jar; cover tightly. Store in refrigerator several hours before using. Serve with hot or cold meats, beans or dried peas.
Cut margarine into flour and sugar until crumbly. Stir in oatmeal. Press 1/2 of mixture firmly into greased 8-inch pan. Spread apple butter within 1/2 inch of edge. Sprinkle remaining oatmeal mixture over apple butter. Press carefully but firmly. Bake at 350° for about 40 minutes or until lightly brown. Cool and cut into bars.
Spread crescent roll dough out on a pizza sheet and bake. Mix Ranch dressing, cream cheese and mayonnaise. Spread on top of crust when cooled. Put on vegetables and sprinkle on the cheese.
Saute onions and bell pepper in butter; cook spaghetti noodles (drain). Debone chicken. Mix chicken, onions and bell pepper with Worcestershire sauce, then Velveeta cheese and tomatoes in large pot. Keep heat on medium until cheese melts.
Put gelatine and cold water in large crockery bowl; let stand. Cook sugar, hot water and cream of tartar until it threads well. When it threads, hard ball stage, add to gelatine and beat constantly for about 15 minutes on medium speed with electric mixer. Add vanilla and coloring; mix. Line pan with buttered waxed paper and sprinkle heavy with powdered sugar. Pour the marshmallow mixture into it and sprinkle top with more powdered sugar. It may be cut with a knife or scissors when cool. Cut off in strips and then cut the strips into pieces. Dip each piece in powdered sugar and the pieces won't stick together. Note: I use a 9 X 13 pan.
Mix 3/4 cup sugar and 1 tablespoon cinnamon in plastic bag. Shake bits thoroughly until covered well. Pour into ungreased Bundt pan. Pour melted margarine, sugar, cinnamon and chopped nuts over. Bake at 350° for 40 minutes. Put on plate immediately.
You will also need a shovel, wood, rocks, a potato bag, gunny sacks, kerosene, matches and chicken wire.
Broil fryer 10 minutes on each side, after sprinkling salt and paprika on it. In electric skillet, combine tomatoes and all other ingredients together. Bring to a boil; add chicken pieces. Cover and simmer 40 minutes over low heat. Serve with rice or noodles and a salad.
Cover beans with water; bring to a boil and simmer over a medium fire for 1 hour. Add crisp crumbled bacon, salt, pepper and onion. Cover and cook until beans are tender, not mushy. Serve hot. Serves 10 to 12.
Cream sugar and butter; add oil of peppermint. Add milk to make a dough-like consistency. Add color if desired. Mold in rubber candy molds. Allow to dry at least 24 hours before packing in tins.
Heat oven to 350°. Mix butter, cream cheese, sugar, egg, orange rind and vanilla. Sift flour and salt together and stir in. Stir in chocolate pieces, mixing thoroughly. Drop teaspoonfuls about 1-inch apart onto lightly greased baking sheet. Bake about 15 minutes, until cookies are delicately browned at edges. Makes about 3 dozen cookies.
Spray a 9 x 12-inch dish with nonstick spray (or grease with butter). Preheat oven to 350°. Mix flour, baking soda and salt. In separate bowl, mix egg, vanilla, margarine, vegetable oil, white sugar and brown sugar. Add flour mixture to this bowl; stir thoroughly. Finally, stir in chocolate chips. Turn into greased dish, spreading cookie dough evenly with a spatula. Bake for 18 to 25 minutes, until golden.
Melt Milky Way bars and 1 stick margarine. Set aside. Cream sugar and 1 stick of margarine. Add eggs. To this mixture add alternately the flour with soda and buttermilk. Add melted candy and margarine mixture. Add pecans. Bake at 325° for 1 hour and 10 minutes in Bundt pan.
Combine all ingredients. Add buttermilk to make thinner batter. Pour into 9-inch greased skillet. Bake at 450° until brown on top.
In top of double boiler combine sugar, cold water, egg whites, corn syrup and a dash of salt. Beat 30 seconds on low speed of mixer. Place over boiling water (upper pan should not touch water). Cook about 7 minutes while beating constantly on high speed of mixer or until frosting forms stiff peaks. Remove from heat. Add vanilla. Beat 2 to 3 minutes or until of spreading consistency.
Cook noodles according to directions on package. Drain; rinse with cold water. Mix noodles and sour cream. Add 1/2 cup cheese. Put into casserole dish. Sprinkle top lightly with remaining cheese. Bake about an hour at 225°.
Cook and drain macaroni. Put back into sauce pan. Stir in margarine, milk, and cheese together. Add salt, pepper, sugar & tomatoes. Pour into 2 qt. casserole dish. Add more shredded cheese over top if desired. Bake at 350 degrees for 25 minutes.
Blend peaches, eggs and sugar. Whip the 3 milks together. Freeze in freezer. You can leave the eggs out of the recipe if desired. May substitute any fresh fruit.
Mix flour, baking powder, baking soda and sugar in a bowl. Cut in butter with a fork until crumbly. Add buttermilk and mix quickly to make a soft dough. Place on a lightly floured surface. Knead a few times. Roll into a 6 x 6-inch square. Place on a greased cookie sheet. With a floured knife, cut across dough 2 times in one directions and 3 times in the opposite direction, making 12 equal portions. Do not separate! Bake at 400° until golden brown (about 15 minutes). Brush with melted butter and serve hot.
Cream shortening and sugar until light and fluffy; beat in eggs. Sift next 4 ingredients; add alternately with coarsely grated, peeled apples to egg mixture. Stir in lemon rind and nuts. Bake in greased and floured 9 x 5 x 3-inch loaf pan at 350° for 50 to 60 minutes. Cool before slicing.
Blend margarine and sugars. Stir in eggs and vanilla. Mix in oatmeal, wheat germ and corn flakes. Sift flour, soda and baking powder; add to mixture and mix thoroughly. Stir in remaining ingredients. Drop by tablespoonful onto ungreased cookie sheet. Bake at 350° about 12 minutes. Yields 6 dozen cookies.
In a 9 x 13-inch pan, put in your bread (buttered on both sides). Then in large mixing bowl, add your eggs, milk, dry mustard and salt and pepper to taste. Sprinkle grated cheese. Then pour mixture over your ham or sausage.
Melt butter, peanut butter and carob chips over medium heat. Stir in remaining ingredients. Spread into a greased 5 x 7 x 2-inch pan. Cool and cut into squares. Refrigerate.
Beat eggs. Add sugar, syrup, salt, vanilla and butter. Line pie pan with crust. Put pecans in layer. Add mixture. Bake at 350° for 50 to 60 minutes.
Cream the butter and sugar; add eggs one at a time. Beat well. Combine the next 5 ingredients; add to creamed mixture alternately with peaches, beginning and ending with flour. Stir in orange juice and vanilla. Bake in greased and floured loaf pans at 350° for 1 hour. Yields 1 loaf.
Cook milk, chocolate, marshmallows and salt in 1-quart saucepan over medium heat until chocolate and marshmallows melt and mixture thickens. Stir constantly. Remove from heat. Cool to room temperature. Line bottom and sides of a 9-inch pie pan or two 1-quart ice trays with wafers. Spoon half of ice cream and chocolate over. Top with nuts. Refrigerate 5 hours. Yields 8 to 10 servings.
Chop drained artichokes fine. Add cheese and mayonnaise until smooth, but not well blended. Don't stir too much or mayonnaise breaks down. Add garlic to taste. Cook at 300° for approximately 30 minutes or until top browns slightly. Serve warm with sturdy corn chips.
Combine broccoli, onion and cauliflower. Toss well. Combine remaining ingredients, mixing well. Pour over vegetables. Cover and refrigerate overnight. Serves 6.
Preheat oven to 375°. Mix flour, butter, powdered sugar, baking powder and milk until dough forms. Divide dough into 6 parts. Shape each part into a ball and place on an ungreased cookie sheet; flatten slightly. Make an indentation in the center of each ball (about 1 3/4-inches round and 3/4-inch deep). Fill indentation with about 2 tablespoons pie filling. Bake 20 to 25 minutes. Yield: 6 Kart-Wheels.
Spread crescent rolls into round pizza pan, overlapping edges and press down to seal, this forming the crust. Cook sausage scrambled and drain. Pour over crust. Sprinkle with hash browns. Mix eggs, milk, salt and pepper. Beat well and pour over hash browns. Sprinkle shredded cheese on top and garnish with Parmesan cheese. Bake at 375° for 25 to 30 minutes. Serve hot.
Mix together all ingredients in a large bowl. Then roll into small balls. Brown meatballs in deep skillet until done. Then make a brown gravy and cook together with meatballs. Serve over rice. Bake at 350° for 1 hour.
Brown ground beef. Add chili sauce and mustard. Simmer for 15 minutes.
Layer hamburger and vegetables. Pour soup and water over all. Bake an hour or until vegetables are done.
Mix all except broccoli. Grease pan and add all together. Sprinkle with crushed Ritz crackers and margarine. Bake at 350° for 45 minutes.
Beat margarine at medium speed of electric mixer until fluffy. Gradually add sugar and beat well. Add egg whites, sour cream, milk and vanilla; beat well. Combine flour and next 3 ingredients; stir well. Pour into a 13 x 9 x 2-inch pan coated with cooking spray. Bake at 350° for 25 minutes or until toothpick inserted in center comes out clean. Cool on a wire rack. Frost with Creamy Chocolate Frosting and cut into 24 squares.
Heat oil over medium heat. Add pork chops; sprinkle with sage. Cook 8 to 10 minutes or until no longer pink in center. Season with salt and pepper. Remove from skillet. Keep warm. Add apples, sugar and cinnamon. Cook 5 minutes over low heat. Stir occasionally. Serve over chops. Makes 4 servings.
Combine cream cheese and margarine, mixing until well blended. Add flour; mix well. Chill. Divide dough into quarters, divide each quarter into 12 balls. Press each ball into bottom and sides of miniature muffin pans. Combine eggs, brown sugar and vanilla. Stir in pecans. Spoon into pastry shells filling each cup. Bake at 325° for 30 minutes. Cool 15 minutes before removing from pan.