HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pat artichokes dry and cut in half. Blend artichokes with eggs, pepperoni, Mozzarella, salt, pepper and grated cheese. Pour into pie crust. Bake at 350° for 45 minutes or until a toothpick, when inserted, comes out clean.
Preheat oven to 350°. Wash and dry chicken. Place chicken, skin side up, in baking dish. Salt and pepper; dot with butter and sprinkle with cheese. Bake 45 to 50 minutes until golden brown. Serves 4 to 6.
Brown meat and drain off grease. Put in a 10 x 13-inch pan and add onion, green pepper and margarine. Break up (uncooked) spaghetti into meat mixture. Pour tomato juice and paste on top. Bake at 350° for 40 minutes. Stir 3 times while cooking. May add cheese on top and bake a little longer. May double ingredients. Delicious even the next day.
Cook broccoli according to directions. Arrange broccoli in the bottom of a dish. Put tuna over broccoli. Pour soup over tuna. Crush chips and put them on the top. Bake at 350° until hot. Sometimes I put slices of American cheese on top of the soup before I put the chips on. It gives it a different taste.
Prepare the Pico De Gallo and set aside. Prepare the Guacamole; cover tightly with plastic wrap and set aside.
Preheat oven to 350°. Place frozen meatballs in a single layer in a baking pan for 15 to 20 minutes or until hot. In a medium saucepan, combine cranberry sauce, tomato sauce, and 6 Tbsp. orange marmalade. Bring to a low boil and reduce to a simmer for 5 minutes. Cover meatballs in sauce and keep warm. Makes approximately 5 cups sauce.
Saute the hamburger in a skillet until it is lightly browned and completely separated. Arrange a layer of potatoes over the bottom of a 1 1/2-quart greased casserole. Follow with a layer of meat, a layer of onions and a layer of apples. Repeat until you have used up all of the ingredients. Heat the beef stock, add the nutmeg, pepper and salt. Stir well so that all of the salt is dissolved. Pour this over the casserole. Sprinkle the bread crumbs over the top and add little dabs of butter if you like. Bake in a 350° oven for 50 minutes.
Mix and set aside pudding and milk. Mix together butter and cream cheese. Fold in Cool Whip. Blend into pudding mixture. In food processor, crush Oreos until crumbly like dirt. Layer cookies and pudding mix in flower pot ending with cookies. (You may want to line pot with foil.) Decorate with gummy worms and silk flowers. Have fun watching people's reactions.
In a bowl, blend butter with 1/4 cup sugar. Sift in flour, baking powder and salt and blend. To the butter mixture, add walnuts, egg yolks, lemon rind and 1 teaspoon lemon juice. Wrap in wax paper and chill for 1 hour.
Divide yogurt between 2 (8 ounce) glasses and layer other ingredients with yogurt. Refrigerate until ready to serve. Serves 2.
Separate eggs. Beat yolks. Add to yolks-the milk and the lemon juice with rind. Beat whites till stiff. Fold into egg yolk mixture.
Barely bring milk, shortening and sugar to a boil. Chill. Mix yeast with lukewarm water. Add enough flour to make cake-like batter. Let rise 2 hours. Add salt, soda and baking powder. Add flour to make a soft dough, still sticky, but not much. Refrigerate overnight. Roll out. Add butter, sugar and cinnamon. Roll out and slice 1 1/2 to 2-inches. Bake at 350° for 20 to 30 minutes.
Grate or break up Cheddar. Mix with cream cheese and garlic. Divide into 3 parts. Roll out by hand into uniform 1 inch thick. Roll thoroughly in chili powder. Can be made a day or two ahead. Excellent for holiday serving.
Mix first 6 ingredients and pour over cabbage and carrots. Add mixture until it is as creamy as you like.
Wrap in foil unbrowned chicken with all ingredients. Bake at 350° for 2 hours. Serve over rice.
Sift together sugar and cocoa. Put in large bowl. Cut butter on top of mixture. Pour milk and vanilla into mixture. Don't stir. Cook 4 minutes on High. Pour into pan until it hardens. Cool, then cut and eat.
Chop or grind as fine as you can. Let stand in warm water 30 minutes with salt. Drain. Add vinegar and sugar. Heat and seal. Makes 8 pints.
Measure first 5 ingredients into sifter. Cream shortening; add sugar; cream until fluffy. Beat in egg and molasses. Sift dry ingredients. Add dry ingredients to mixture and blend well. Form into small balls; roll in sugar. Place 2 inches apart on ungreased cookie sheet. Bake at 350° for 12 minutes. Makes 4 dozen.
Mix juices of your choice of flavoring (example: if you like more cranberry, put more cranberry juice in mixture), then mix club soda and Sprite to desired flavoring. Chill before serving. Garnish with orange and lime slices. You can use mint and lemon, if desired.
Spray an 8 x 8-inch pan with Pam. Layer chicken, mixture of soup, sour cream and 1/2 of the stuffing mix. Layer remaining stuffing on top and bake at 350° for 35 minutes or until bubbly.
In saucepan, melt chocolate and butter; cool. In a small bowl, beat together the 2 eggs and the 1 teaspoon vanilla; gradually add the 3/4 cup sugar. Continue beating until thick and lemon-colored. Sift together flour, baking powder and salt; add to egg mixture, beating well. Blend in cooled chocolate mixture and the nuts; set aside. In mixer bowl, cream together cream cheese and the remaining sugar until fluffy. Blend in the remaining egg and vanilla. Spread half of the chocolate mixture in greased and lightly floured 8 x 8 x 2-inch baking pan. Pour cheese mixture over chocolate mixture; top with spoonfuls of the remaining chocolate mixture. With narrow spatula, swirl through layers to marble. Bake in a 350° oven for 40 to 45 minutes. Cut into squares when cool. Makes 16.
Cream Crisco and sugar together. Beat yolks of eggs until light; add to this. Add milk. Roll the crackers fine. Mix baking powder with cracker crumbs; add this to other mixture, together with salt and chopped nuts. Add beaten whites of eggs. Bake in 2 layers at 375°. When cool, spread whipped cream (sweetened) between layers and on top of cake.
Dissolve jello in 1/2 cup hot water. Add other ingredients; stir. Congeal.
Combine chicken, sour cream, salt and pepper. Quickly fry 1 tortillas at a time in hot oil (375°) to soften. Spoon a heaping tablespoonful of chicken mixture onto each. Spread down center and roll. Place seam side down in an oiled 13 x 9 x 2-inch baking dish. When all tortillas are filled and rolled, spoon over either green chilies or enchilada sauce. Top with cheese. Bake in a 400° oven for 12 to 15 minutes or until cheese is melted and enchiladas are hot.
Blend graham crackers into crumbs. Melt margarine. Pour over crumbs. Press into a 9-inch pie pan.
Butter a 9 x 13-inch dish. Coat blueberries with 3/4 cup sugar and set aside. Pour pineapple into dish and then blueberries. Sprinkle dry cake mix over fruit. Melt margarine and drizzle over mix. Sprinkle 1/4 cup sugar and chopped pecans on top. Do not stir. Bake at 350° for about 45 minutes.
Cook the sugar snap peas in boiling salted water for 5 minutes. Drain. Slice the mushrooms. Heat the butter and oil in a large frying pan over medium-high heat. Add the mushrooms and cook until they are soft and liquid has evaporated, 10 to 12 minutes. Add peas, 1/2 teaspoon salt and 1/2 teaspoon pepper; heat through, 2 to 3 minutes.
Bring vinegar, sugar, salt and spices to a boil. Slice cucumbers and chop vegetables; mix. Pour liquid over vegetables. Store in refrigerator in jars. Stir daily for 4 to 5 days. Will keep in refrigerator.
Combine all ingredients until well blended. Press into a 9-inch round glass cake dish. Cover with a paper towel. Microwave 14 to 17 minutes. Give dish a 1/4 turn twice during cooking. If desired, spread catsup over top of meat loaf and let stand 5 minutes before serving.
Brown the ground meat and salt in Dutch oven; drain the fat. Add spaghetti mix, tomatoes, tomato sauce, basil and a generous amount of Parmesan cheese; simmer for 30 minutes.
Combine sugar, butter and Wesson oil. Beat until creamy. Beat in eggs, one at a time. Mix flour, baking powder and salt. Add a small amount of milk and flour mixture at a time. Beat well. Add lemon and vanilla extract. Bake in large tube pan at 300° for 1 1/2 hours.
Blend flour, sugar, Crisco and milk for 2 minutes. Add eggs and vanilla; mix 1 minute on medium speed. Cook in large pan 45 minutes at 225°.
Place all ingredients into big saucepan. Bring to a boil; reduce heat, cover and cook two hours. Add sausage to beans the last 30 minutes of cooking time.
Preheat oven to 375°. In a small mixing bowl, combine sugar, flour, nuts, cinnamon and butter. Mix well. Separate crescent dough into two large rectangles. Overlap long sides of rectangles. Firmly press edges and perforations to seal (this prevents separation during baking). Spread sugar and nut mixture over dough. Starting at shorter side, roll up, pressing edges to seal. Cut into 16 slices. Place cut side down on ungreased cookie sheet. Brush with egg white. Bake for 12 to 18 minutes until golden brown. Frost while warm.
Preheat oven to 425°. Combine eggs, flour and milk in a mixing bowl. Mix thoroughly with a wire whisk. Heat butter in 10-inch frying pan in oven while preheating. Add batter and bake for 25 minutes or until pancake is puffed and golden. Sprinkle with powdered sugar and serve like normal pancake. Serves 2.
Brown rice and onions in butter or margarine. Separately, flour chicken and lightly brown in oil. Place mushrooms, rice, onion, and broth in large buttered casserole dish. Add chicken, cover with foil and bake at 350° for 1 hour.
Combine apple, celery, nuts and mayonnaise; toss. If desired, mound salad in lettuce cups and garnish with maraschino cherries. Makes 4 to 6 servings.
Can use crunchy peanut butter (use a little more if using crunchy peanut butter).
Combine sugar, cocoa, butter and milk in saucepan. Bring to boil. Boil 3 minutes. Remove from heat; add peanut butter, vanilla and oats, stirring between each item in order. May add 1 cup nuts. Drop by teaspoon onto wax paper. Allow to cool.
Melt margarine. Add peanut butter, sugar and vanilla. Mix well. Roll into balls and freeze. Melt chocolate chips and paraffin in double boiler. Dip frozen candy in mixture.
Make cake according to box directions. Make stack or sheet cake. Cool completely. Mix all other ingredients in a medium saucepan; heat over medium heat until of smooth spreading consistency. Spread on cool cake and enjoy.
In a 2-quart dish, saute butter, onion, parsley and celery on High for 4 minutes. Stir in cream cheese and microwave on High for 1 minute. Add garlic powder, Tabasco sauce, salt and Worcestershire sauce. Mix well. Fold crab meat in gently and microwave on High for 4 minutes; serve with crackers or Melba toast.
Cook chicken; debone. Cut in small pieces. Mix in a large bowl the chicken, soups and sour cream. In a 13 x 9-inch pan, line bottom with crackers. Dot with butter. Pour chicken mixture on top. Crumble crackers on top and dot with butter. Bake at 350° for 25 to 30 minutes. Sprinkle top with slivered almonds.
Mix together sugar, flour and salt in top of a double boiler. Combine egg yolks and milk; stir into flour mixture and blend well. Cook over hot water until thickened, stirring constantly. Cover and cook 10 minutes longer. Cool slightly and stir in vanilla. Pour into pie shell and chill in refrigerator until firm. Before serving, top with cream and sprinkle with the coconut.
Mix melted butter with box of muffin mix and both cans of corn and sour cream. Add slightly beaten eggs. Pour into a 1 1/2-quart buttered baking dish. Bake at 350° for 35 to 40 minutes.
Cream together the margarine and sugar at medium speed until light and fluffy. Add egg substitute and sweetener to creamed mixture; beat at medium speed for 1 minute. Stir flour, oat bran, baking powder and soda to blend well. Add bananas to creamed mixture, along with flour mixture; beat for 1 minute at medium speed. Add nuts to batter; mix lightly. Spread evenly in greased loaf pan. Bake at 375° for 45 minutes. Cool in pan for 10 minutes. Cut into 14 equal slices, then serve.
Combine flour, pecans and butter. Press into 9 x 13-inch pan. Bake at 375° and cool. (Will turn slightly white.) Cream cheese and powdered sugar. Fold in 1 small carton of Cool Whip with ingredients. Make butterscotch (add milk). Spread cream cheese mixture over crust. Add butterscotch mixture next. Then top with large carton of Cool Whip. Finish with chopped pecans. Refrigerate.
Dissolve yeast in very warm water; add oil. Add 1 cup flour and salt. Add flour in small amounts, stirring until stiff dough is formed. Place in greased bowl, cover and place in warm place to rise for 1 to 1 1/2 hours. Knock down and knead until soft. Divide in 4 parts. Grease 4 baking sheets. Flatten each piece and shape into flat oblong loaves about 1/4-inch thick. Make 3 lengthwise ridges on each loaf with the side of hand. Brush with butter and sprinkle with sesame seed. Cover with cloth and let rise in warm place for 30 minutes. Bake for 20 to 25 minutes until golden brown. Serve at once.
Mix cake mix, pudding, oil, water and eggs together. Grate chocolate and add to first mixture. Add chocolate chips and stir. Pour into greased and sugared tube pan. Bake at 350° for 45 minutes or until done. Cool for 3 to 4 minutes and turn onto rack or plate.
Cream oleo and sugar. Gradually add egg yolks, beating well. Add soda to buttermilk. Add alternately, buttermilk and flour, to sugar mixture while beating slowly. Add coconut and pecans. Beat egg whites and fold into mixture. Pour mixture into 3 layer cake pans. Bake at 325° to 350° for 40 minutes or until done.
Crumble 1/2 cake in bottom of punch bowl, then layer 1/2 of pudding, 1 can pineapple, 1 can pie filling, 1 container Cool Whip, 1 cup pecans and repeat as listed, layered with remaining ingredients. Refrigerate for at least 8 hours (can be made the night before).
Saute mushrooms in butter. Add the rest. Heat and serve on toast points, rice or puff pastry shells.
Mix all ingredients together and form into a loaf. Bake at 375° for 1 hour.
Combine all ingredients except lettuce. Chill for several hours. Serve on lettuce.
Mix and let stand in refrigerator until ready to use. Pour over ice and add a little ginger ale.
Melt butter or margarine in a heavy skillet over low heat. Add soup mix, rice, water and mushrooms. Simmer, covered, 45 minutes or until rice is tender. Makes 4 servings.
Beat egg and add the flour, sugar, baking powder and baking soda. Add buttermilk and vegetable oil. Whisk until mixture is smooth. Fold in fresh blueberries. For each pancake, pour about 1/4 cup batter onto hot lightly greased griddle. Turn when tops are covered with bubbles and edges look cooked. Yield: 8 pancakes.
Sprinkle fish with salt and pepper. Lightly dust with flour. Shake off excess. Place in single layer in lightly greased shallow casserole. Cover completely with sauce. Bake in preheated oven at 400° for 20 minutes or until fish flakes easily with forks. Garnish with chives. Makes 4 servings.
Crush vanilla wafers with a rolling pin. Chop cherries and nuts, keeping out 4 whole cherries and 16 pecan halves. Mix cherries, nuts and raisins with vanilla wafer crumbs. Beat eggs well. Add sugar, salt and milk. To this mixture, add fruit, nuts and Jackson's vanilla wafers mixture, mixing well. Let stand while preparing pan with wax paper. Pack in pan. Decorate top with cherries and pecan halves. Bake in moderate oven, 325°, for 1 hour.
Mix all ingredients until well mixed. Place mixture into a 9 x 5-inch loaf pan. Bake at 350° for 1 hour. Serves 6 to 8.
Combine chicken, water chestnuts, grapes, celery and 1 cup almonds. Mix all remaining ingredients and add to chicken mixture. Chill for several hours. Serves 6 on lettuce leaves. Sprinkle with remaining almonds.
In a greased 8 x 12-inch baking pan, mix bacon, chicken, vegetables, tomatoes and 2/3 cup grated cheese. Blend soup and milk; pour over ingredients in pan and stir. Cover and bake at 400° for 15 minutes. Remove from oven and reduce temperature to 350°. Combine Bisquick, milk and 1/2 can onions. Drop by spoonfuls to form biscuits on top. Bake, uncovered, 15 to 20 minutes until brown. Top with cheese; bake until melted.
Layer in casserole dish in roaster. Cover and place in a 250° oven. Forget it for 5 hours; do not stir until ready to serve. Do not disturb while baking.
In large saucepan, cook and crumble meat until almost brown. Add onions, pepper and garlic. Cook until meat is brown and onions are tender. Stir in remaining ingredients; bring to boil. Reduce heat, cover and simmer 30 minutes, stirring occasionally. Serves 4.
Mix all ingredients together well. Bake at 350° for about 35 to 40 minutes. Remember this is a pudding, not a pie. Goes good with a tea cake.
Mix all ingredients well; roll in desired shape and bake until light brown at 350°. Roll in powdered sugar while still warm.
Heat oven to 375 degrees. Brown beef with onion, drain. Stir in barbecue sauce, set aside. Unroll dough into 4 long rectangles on ungreased cookie sheet. Overlap long sides; firmly press perforations and edges to seal. Form a 15 x 13 inch rectangle. Spread meat mixture lengthwise in a 4 inch wide strip, down center of dough to with in one inch of ends. Top with cheese. Fold shorter sides of dough 1 inch over filling. Bring long sides of dough over filling, over lapping edges; pinch edges to seal. Sprinkle with sesame seeds. Bake for 20- 25 minutes. Let stand 5 minutes before serving. Serves 6.
Mix together cornstarch and sugar. Add 1 cup milk. Beat together eggs and 2 cups milk. Mix all together and keep stirring. Cook slow until thickened; then beat in vanilla, 3 cups milk and evaporated milk. Makes one gallon. Serve with your favorite fruit toppings.
Combine sugar, vanilla, salt, water, flour and oleo. Bring to a rolling boil. Peel and core apples. Stretch and wrap each apple half in 1 biscuit. Lay wrapped apple, flat side down, in baking dish. Pour hot sauce over apples. Sprinkle with cinnamon. Bake at 350° for 45 to 60 minutes or until a beautiful golden brown, basting occasionally while baking.
Mix together and put into a well-greased pan. Bake at 375° for 25 minutes.
Cream oil, sugar and eggs. Sift flour and salt and add alternately with buttermilk. Add soda and vanilla. Add red food coloring, mixing well. Bake in three 8-inch pans at 350° for 30 minutes. Cool and frost with Cream Cheese Frosting.
Put gelatin and lime rind into blender container. Add boiling water. Cover and blend at medium speed until gelatin is dissolved and rind is finely chopped. Add lime juice and egg yolks. Cover, blend at medium speed until thoroughly mixed. Add condensed milk. Cover and blend at medium speed until mixed. Beat egg whites with electric mixer until stiff, but not dry. Fold gently into lime mixture. Turn into crust. Chill until set. Makes one 9-inch pie.
Drain pineapple and oranges well. Mix all other ingredients with drained fruit. Chill in refrigerator overnight.
In a bowl, combine gelatin and water. Stir until gelatin is dissolved.	Fold in raspberries. Refrigerate for 1 hour or until syrupy. In a small bowl, combine the cracker crumbs, brown sugar and butter. Press into a greased 9 x 13-inch dish. In a mixing bowl, beat the milk and pudding mix on low speed for 2 minutes. In another bowl, beat cream cheese until smooth. Gradually add the pudding mixture. Layer over crust. Spoon gelatin mixture over the top. Chill until set. Refrigerate leftovers.
Blend oleo and sugar. Mix flour, baking powder and salt together. Alternate flour mixture with 1/2 cup milk and oleo mixture. Lay peaches in bottom of pan (1 large can of peaches, drained). Pour mixture over top. In separate bowl, mix 1 tablespoon cornstarch, 1/4 teaspoon nutmeg and 3/4 cup sugar. Sprinkle over top. Pour 1 cup boiling water over mixture and bake at 350° for 1 hour or until done.
Mix eggs with milk and salt. Sift the flour and baking powder together.	Add to liquid. When ingredients are well mixed, stir in lard. Bake in waffle iron until done. (Use about 3/4 cup mix for each waffle.) Sprinkle with confectioners sugar. Makes 5 waffles.
Combine asparagus, crackers and eggs. Cut eggs in quarters. Make a rich white sauce using liquid from the asparagus, butter and milk. Thicken with cornstarch. Add 1/2 cup shredded cheese and a pinch of garlic is optional. Pour white sauce over other ingredients and stir. Roll about 6 crackers and sprinkle over top dotted with butter. Bake at about 350° for 20 minutes.
In a roaster (no lid) mix everything together. Bake at 325°, stirring 2 to 3 times per hour, until thick. Pour into hot jars and process 10 minutes or freeze after the jars cool. Yields nearly 7 pints.
Pour rice in bottom of casserole dish. Add 1 cup of chicken broth. Add chicken breasts that have been broken into small pieces. Add soups that have been mixed with water as can directs. To the stuffing mix, add melted margarine and 1 cup of broth; spread over casserole. Cover. Bake at 325° for 30 minutes. Remove cover and bake 15 minutes.
Cook chopped onion and chopped pepper in 2 tablespoons fat for a few minutes. Add stewed tomatoes. Simmer for 10 minutes. Add ham cubes and cook 5 minutes longer. Serve over rice. Serves 4.
Brown ground chuck or turkey and drain fat. In a large pot, add onion soup mix to meat. Stir in chili beans, tomatoes, tomato sauce, salsa and chili seasoning. Cook until hot. Feeds about 6.
Mix onion, horseradish and mayonnaise together with the liquid. Place cooked carrots in a buttered casserole dish. Pour mixture over top of carrots. Sprinkle with bread crumbs and top with melted butter. Bake at 375° for 15 to 20 minutes.
In a large skillet, cut bacon into small pieces and cook to crisp stage; drain. Add hamburger, stirring until done. Add onion, celery, green pepper, rice, tomato sauce plus 1/2 can water. With lid on, simmer for approximately 20 minutes, or until rice is done. If too dry, add either more water or tomato sauce (to taste). Just before serving and while still hot, grate cheese over top.
Mix flour, baking powder, brown sugar and rolled oats. Cut in butter until blended. Press 2/3 in bottom of a 9 x 13-inch pan. Spread this crust with the jam. Sprinkle on the remaining crumbs. Bake at 350° about 35 minutes. Cool and cut. Makes 24 bars.
Mix and knead into ball (in mixing bowl) the first 5 ingredients. Set aside in warm place and cover with a towel for 1 hour. Toss or roll into a circle on greased pizza pan. Add pizza sauce and cheese. You may add any other ingredients that you may wish. Top with Parmesan cheese. Bake at 350° for 20 minutes. Let sit for 2 to 3 minutes before cutting.
Mix first four ingredients together and pat into cookie sheet with sides. Bake at 350° for 20 minutes. Mix remaining ingredients; pour on crust. Return to oven for 25 minutes longer. Sprinkle top with powdered sugar.
Combine the flour and salt; set aside. Cream the oleo and sugar; beat well. Add eggs one at a time. Combine soda and buttermilk. Add 1/2 cup flour mixture to the coconut. Add buttermilk mixture alternately with flour mixture. Add candy mixture. Turn into 10-inch tube pan (greased and floured). Bake at 300° for 1 hour and 45 minutes.
Preheat oven to 350°. In medium bowl, blend cream cheese and 2 tablespoons margarine (reserve 1 tablespoon) until smooth. Add the next 6 ingredients; mix well. Separate crescent dough into 4 rectangles; firmly press perforations to seal. Spoon 1/2 cup meat mixture onto center of each rectangle. Pull 4 corners of dough to top center of chicken mixture; twist slightly and seal edges. Brush tops with reserved 1 tablespoon margarine. Dip in crouton crumbs. Bake on ungreased cookie sheet 20 to 25 minutes until golden brown. Makes 4 sandwiches.
Brown and drain beef and onion. Add to cooked cabbage and cooked noodles.
Mix together cake mix, pudding mix, sour cream, eggs and oil. Stir until blended. In separate bowl, mix sugar, nuts and cinnamon. Grease well and flour a Bundt cake pan. Sprinkle 2 tablespoons of nut mixture in bottom. Spoon in 1/2 of cake batter on top. Top this with remaining mixture; then put in rest of the batter. Do not preheat oven. Bake at 350° for 1 hour.
Put drained vegetables in a casserole dish. Spread raw hamburger over vegetables. Pour soup over meat. Lay Tater Tots over top. Bake for 1 hour at 375°. A nice meal in one dish.