HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix ingredients. Bake at 350° for 1 hour. May double recipe for 2 large and 1 small loaf pan. Use less batter for smaller pans.
Mix all ingredients in a food processor or blender and chill until thick. Serve with desired fresh vegetables.
Take 1/2 of mixture, place dish in refrigerator. When formed, cover with sour cream. Place other half of mixture when jellied on top of bottom layer.
Preheat oven to 350°. Wash pork chops. Dip in butter, then roll in Rice Krispies. Place on a baking sheet lined with foil. Drip leftover butter over chops. Bake 30 to 40 minutes. Rice Krispies will get golden brown.
Brown beef, onion and garlic powder. Add ketchup, mustard and A.1. sauce to meat until warm. Pour into a casserole dish. Top with cheese. Cut biscuits into quarters, arrange on top of cheese. Bake in preheated 350° oven until biscuits are golden brown. Kids love it.
Pour 1/2 the mixture in bowl and let it congeal. Spread 1 cup sour cream over it and sprinkle with pecans. Pour the other half of the Jell-O mixture over it.
Combine 1st three ingredients, stir to dissolve sugar. May refrigerate covered up to 1 week. To serve, add club soda to juice mixture. Serve over crushed ice. Garnish with orange rind curls and fresh cranberries. Yields 4 cups.
Combine potatoes (mashed as usual) with cream cheese and mix well. Add remaining ingredients and place in casserole dish. Bake at 350° for 45 minutes. Sprinkle with paprika.
Grease and flour 13 x 9-inch pan. Preheat oven at 350°. Sift together dry ingredients. Mix all ingredients except apples and chips. Fold in apples; pour into pan. Sprinkle chips on top. Bake 1 hour.
Preheat oven to 425°. Set out pie shell to thaw. Beat eggs with milk and salt. Add cheese and chilies; mix well and pour in pie shell. Bake at 425° for 10 minutes. Turn oven down to 300°. Bake for 45 to 50 minutes or until set.
Cook noodles according to package directions and drain. In skillet, cook beef, onions and green peppers until meat is brown and vegetables are tender. Drain off fat. Stir in tomato sauce, salt and pepper. Blend together cottage cheese and cream cheese until fluffy. Spoon the noodles into a greased 10 x 6 x 2-inch baking dish. Spread cheese mixture over noodles. Pour meat sauce over all. Bake, uncovered, at 350° until heated through (30 or 40 minutes).
Mix together well. Looks like pancake batter. Butter muffin pans and bake at 325° until brown.
In microwave, in 1 1/2-quart casserole, stir powdered sugar, cocoa, salt, milk and vanilla together. Mixture will be thick, so you may only partially blend together. Put sliced butter on top, centering it on mixture. Microwave on High for 2 minutes. Dish will feel warm on the bottom. Stir vigorously until smooth. Blend in the nuts. Pour into wax paper lined 8 x 8-inch square pan. Chill well and cut into squares.
Melt butter in a large baking dish. Add all other ingredients except shrimp and mix well. Add shrimp and mix well. Bake at 350° for 30 minutes.
Combine water, clam juice and bay leaf in large saucepan; bring to boiling. Add shrimp. After mixture comes to boil again, lower heat; simmer 3 minutes or until shrimp are firm tender. Drain, reserving cooking liquid.
Boil and debone chicken and pour into mixing bowl. Add all ingredients except cheese. Mix together and pour into 9 x 12-inch baking dish. Sprinkle grated cheese on top and bake at 350° until cheese melts. Serves 6. You may want to prepare your chicken ahead of time and freeze to make this a quick meal.
Blend cream cheese with mayonnaise. Add rest of ingredients. Mix well. Serve with crackers or chips.
Mix oats and boiling water and set aside. Cream together next four ingredients and beat well, then add dry ingredients. Bake in greased and floured pan for 30 to 35 minutes at 350°. When done, pour cake topping on and put under broiler until coconut browns.
Mix first 4 ingredients together. Add milk and flour, alternately. Pour into 17 x 11-inch pan (cookie sheet). Bake at 350° for 25 minutes. Remove from oven and immediately spread 3/4 to 1 cup creamy peanut butter on top. Place in refrigerator until cooled. When cooled, melt one (8 ounce) Hershey bar and 1 tablespoon of oil. Spread on top of cake.
Combine cream cheese and sour cream. Beat until smooth. Stir in bean dip, chili seasoning mix, hot sauce, parsley, taco sauce, 3/4 cup Cheddar cheese and 3/4 cup Monterey Jack cheese. Spoon mixture into lightly greased 12 x 8 x 2-inch baking dish. Top with remaining 1/2 cup Cheddar cheese and 1/2 cup Monterey Jack cheese. Bake at 325° for 20 to 25 minutes. Serve hot with tortilla chips. Yields about 3 1/2 cups.
Start the bacon frying in a large pot. Fry for about 5 minutes, add water and turn up the flame. Bring to a boil, then lower the flame. Simmer for about 1 1/2 hours, until the liquid has been reduced to about 3 cups. Add the greens to the pot. Cover and simmer for 15 minutes. Remove the cover and simmer for 30 minutes. Heat oil in a cast-iron skillet. Add onions and garlic; saute for 10 minutes or until onions wilt. Add the tomatoes, red pepper flakes, salt and pepper. Mix and simmer 10 to 15 minutes.
Place rice in dish. Stir in soup and Cheez Whiz. Cut up frozen broccoli (uncooked) and mix with rice mixture. Cover loosely. Microwave 15 minutes on High (regular oven for 30 minutes at 350°).
Mix all ingredients together. Pour into hot, greased skillet and bake at 400° for 1 hour or until done.
Pour milk over crushed bread or cracker crumbs and set aside. Mix all other ingredients together well, then add milk and crumb mixture. Place in greased casserole dish and bake at 350° for approximately 45 minutes.
Combine flour, salt and baking powder; mix well. Add fat and mix. Add water and mix. Knead with hands real well. Roll into small round shapes or cut into small squares. Fry in hot cooking oil or vegetable shortening. Delicious. Serve hot. Delicious with honey.
Lightly grease 15 x 10 x 2-inch ovenproof baking dish and dust with cornstarch (coat well). Beat egg whites in large, deep bowl until greatly increased in bulk and soft peaks form. Add 2 1/2 cups sugar gradually and beat well after each addition until thoroughly dissolved. Add vanilla essence and vinegar and beat for extra minute. (Mixture should be glossy with firm peaks.)
Mix the first 8 ingredients in large mixing bowl, then add flour and almonds until well blended. Separate dough into 3 parts; roll each into a "rope." Place on greased cookie sheet and flatten slightly. Brush with egg and water mixture. Bake at 375° for 20 minutes, until center is slightly firm. Cool slightly. Slice diagonally with sharp knife. Recipe can be doubled.
Cut round steak into 2 x 1/2-inch strips. Set aside. Heat cooking oil in a large wok. Add garlic and stir-fry until browned. Remove garlic. Add the round steak strips, half at a time, and stir-fry until browned. Dissolve bouillon cubes in boiling water. Add to wok with all the ingredients. Stir to mix. Cover and simmer 25 to 30 minutes or until meat is tender. Serve over hot fluffy rice. Serves 6.
Beat eggs in a large bowl. Add vegetable oil, sugar, grated zucchini and vanilla. Add flour, baking powder, cinnamon, baking soda and salt and mix. Add raisins and chopped nuts and mix. Pour into a greased loaf pan. Bake at 350° for 45 to 60 minutes (test).
Place cottage cheese and lemon juice in electric blender and blend until smooth. Add ginger and honey and place in a serving bowl. Spear pineapple chunks with toothpicks and set in the dip or arrange around bowl.
Sift together all the dry ingredients and work in the shortening. Add the liquid to make a soft dough, then roll it out on a lightly floured board to a thickness of 1/2-inch. With a biscuit cutter, cut the dough before putting it into a greased pan and baking it in a hot oven at 425°, for 15 minutes.
Cream butter and sugar. Beat in eggs. Add flour, soda, salt and spices. Combine applesauce and syrup; add to butter mixture. Fold in nuts. Pour batter into 2 greased 8 x 8-inch pans. Bake at 300° for about 1 hour.
Cook carrots approximately 7 minutes. Drain. Mix all ingredients and pour over carrots. Keeps for weeks! Very tasty.
Mix 1 cup flour with dry ingredients. Mix 1 cup flour and liquid ingredients. Mix well. Make 2 balls and chill. Make small balls and roll in granulated sugar. Place on ungreased baking pan. Bake at 350° for 12 to 15 minutes.
Mix all ingredients well. Pecans last. Pour into unbaked pie shell. Bake at 325° for 45 minutes.
Mix butter, sugar, and eggs. Add vanilla and vinegar. Fold in coconut, raisins, and nuts. Bake in unbaked pie shell at 300° for 40-45 minutes.
Brown hamburger with onion. Drain. Add flour. Add tomato juice, tomato sauce and chilli beans. Put into a slow cooker and heat 3 to 4 hours.
Combine gelatin, pudding and water in a kettle. Cook on high until thickened; stir several times. Cool some. Add strawberries and gently blend. Turn into prepared graham cracker crust or into a purchased graham cracker crust. Chill 3 to 3 1/2 hours. Garnish with whipped cream for serving. Serves 6.
Cut meat into 1/2 to 1-inch cubes. Season with seasoned salt. Place in a large gumbo pot. Just cover meat with water; cook until tender. Mix cornstarch with a little water. Pour slowly into hot broth, stirring constantly until desired thickness. Simmer for 20 to 25 minutes. Add Kitchen Bouquet until desired color. Serve over cooked rice.
Pat cookie dough into an ungreased 14-inch pizza pan. Bake at 375° for 10 to 12 minutes, or until brown. Cool.
Cook onion and green pepper in boiling water until tender; drain. Stir in tomato sauce, eggs, cheese, bread crumbs, salt, pepper and thyme. Add ground meats, mixing well. Shape into loaf in baking dish. Bake at 350° for 1 1/2 hours. Serves 8 to 10.
In a medium mixer bowl, beat the first 1/3 cup sugar, margarine, shortening and 1/4 teaspoon vanilla on medium speed of an electric mixer until combined. Blend in flour and salt until crumbly. Pat into bottom of a 9-inch spring-form pan. Set aside.
Blend cream cheese and lemon juice, then add onion, worcestershire and mayonnaise. Shape into round 9 inch shallow dish or flat plate. Top with chili sauce. Just before serving, top with crab and one layer of parsley. Serve with crackers.
Cut bread in 3/4-inch slices to within 1/4-inch of bottom of loaf. Blend butter, parsley and garlic powder. Spread in between slices and on top. Put slices of cheese between bread slices. Place on buttered cookie sheet. Bake at 350° for 10 to 15 minutes or until cheese has melted and bread is brown and crusty.
Cream together the cream cheese and sugar. Blend with Cool Whip; pour into crust. Refrigerate for about 1 hour. Top with fresh fruit or canned pie filling.
Place 1 tortilla on microwavable plate; spoon sauce over tortilla to your liking. Sprinkle with cheese and top with favorite toppings. Microwave on High for 1 1/2 to 2 minutes or until cheese is melted; watch carefully and remove from microwave. Let cool for few minutes; roll up like burrito and eat. Makes 10 if using small tortillas. A fast and easy snack that is tasty and fun for kids to make.
Cut crusts from bread. Place 8 slices in ungreased 13 x 9-inch baking pan. Glass is good. Cover with 8 slices cheese and cut up ham. Place remaining bread on top. Mix well the eggs, milk, mustard (can by dry) and seasoned salt. Pour mixture over bread. Refrigerate overnight.
In a large bowl make a well	with flour. Place all ingredients in middle and mix flour into center until well mixed. Knead dough on a lightly floured surface with palms. Cut dough into small pieces and roll	into a 8-inch rope and pinch ends together to form small circles. Place on greased cookie sheet and bake at 350° for 20 minutes.
Cut rhubarb into small pieces. Add the white sugar. Cover tightly in a large kettle (deep pan with a lid). Let stand 4 hours or until some liquid has formed. Remove cover and place kettle on low heat. As juice completely covers rhubarb, heat may be turned up. Bring to a boil (hard boil) for 3 minutes. Remove from heat. Skim off foam. Stir in the strawberry gelatin (6 ounces). Pour into glasses. Cover with paraffin. May be kept in the refrigerator or freezer.
Melt 1 tablespoon margarine in a large pot. Saute onion and celery in margarine. Add 3 1/2 cups water and then add potatoes, carrots and cabbage (if desired). Add chicken bouillon. Cook until veggies are tender (may need to add water).
Combine cake mix, butter and 1/2 cup Carnation milk. Mix well and spread 1/2 on bottom of greased and floured 9 x 13-inch pan. Bake for 5 to 6 minutes at 350°. Melt caramels with 1/2 cup Carnation milk and pour over baked cake. Add all pecans and chocolate chips on caramels. Spread rest of cake batter on top. Bake for 20 minutes at 350°.
Mix first 7 ingredients well. Top with bread crumbs and bake at 375° for 20 minutes. Remove from oven and sprinkle with cheese. Return to oven until cheese is melted. (Leave cheese out if not desired.)
Blend cake mix, pudding, water, eggs and oil. Beat at medium speed 4 minutes. Stir in coconut and nuts. Pour into 2 or 3 (9-inch) greased and floured pans. Bake at 350° for 35 minutes. Cool in pans 15 minutes. Remove from pans and cool on rack. Frost with Coconut Cream Frosting.
Cook grits, margarine and water together until grits are done. Add Velveeta cheese and Tabasco; let cool. Add eggs and garlic salt. Bake at 375° for 40 minutes. Serves many. Good to freeze.
Mix all together and refrigerate overnight. Bake at 350° until bubbly. Can be prepared ahead of time and frozen.
Mix together the first 7 ingredients in a very large bowl. Add the remaining ingredients. Mix until smooth. Divide into 3 loaf pans, well-greased on bottom. Bake at 350° for 55 minutes or until done. Freezes well.
Wash, stem and seed peppers. Cut in long wedge pieces. Pack into jars. Cover with boiling water. Let stand 5 minutes, pour off. Add garlic, salt and oil to each jar. Boil vinegar, sugar and water for 5 minutes. Pour over peppers and seal. Be sure no oil is on jar rims or jars will not seal properly.
Mix cookie ingredients together and press in a 9 x 13-inch pan. Layer ice cream, peanuts and then hot fudge. Keep in freezer until ready to serve.
Heat bouillon and chilies to a simmer. Place sliced avocado and about 1/3 cup tortilla chips in each bowl. Add broth and pepper. Makes 6 cups. Serves 4.
Melt butter with herbs on low heat for 20 minutes. Meanwhile, chop celery, green pepper, onion and clams. Add that to the bread crumbs and herbed butter. Mix thoroughly. Fill the clam shells and top with bacon. Bake in a preheated 375° oven for 25 to 30 minutes or until golden brown. Fills 15 to 20 large clam shells.
Heat milk and butter (keep hot). Beat eggs until lemon colored (2 minutes). Gradually add sugar. Beat in medium 4 to 5 minutes. Add flour and stir with a spoon. Add hot mixture and vanilla. Bake at 350° for 25 to 30 minutes.
Mix margarine, eggs and sugar; add milk. Stir in dry ingredients. Last, add apples and raisins. Bake 1 hour in a 350° oven. Good with caramel icing or without any.
Cook broccoli in lightly salted water according to package directions. Drain well. Put broccoli, butter and cheese back in pan in which you've cooked the broccoli. Cook over very low heat until butter and cheese melt, mixing well. Put in casserole dish. Top with cracker crumbs. Bake at 350° for 20 minutes or until casserole is bubbly.
Mix soups together in large Dutch oven. Add sherry. Bake covered at 300° for 2 1/2 to 3 hours.
Cover the first 3 ingredients and let stand for 15 minutes. Combine the remaining ingredients and boil. Pour over the cabbage and let stand.
Knead ingredients together; roll into biscuits. Bake for 20 minutes at 425°. Yields 12 to 14 biscuits.
Mix all ingredients, except flavoring and poppy seed, with mixer. Add almond flavoring and poppy seed. Pour batter into a buttered tube pan, which has been dusted with a mixture of sugar and cinnamon. Bake at 350° for 45 to 50 minutes.
Cream sugar and margarine. Add eggs, one at a time. Add dry ingredients and syrup. Bake at 350° for 30 to 35 minutes.
Cream together shortening, oleo, and cream cheese. Add sugar and beat until fluffy. Add eggs one at a time and beat well. Add lemon flavoring. Fold in flour, reserving 1/4 cup. Mix 1/4 cup flour with grated cheese and add to cake mixture. Bake in a greased and floured tube pan. Place in a cold oven. Bake at 275° for 1 1/2 hours. Do not open oven door while cake is baking. Remove and cool for 10 minutes.
Mix meat, crumbs, egg and salt and roll into small balls. Broil in oven or pan. Fry on top of stove until meat balls are brown. Drain meat balls. Saute' pepper and onion in butter until tender and add remaining ingreds. to make sauce. Add meat balls, cover and simmer 30 min. Yield 6 servings. Recipe doubles nicely and may be frozen.
Combine vanilla wafer crumbs and melted margarine. Press into 8 x 13-inch baking pan.
Leave cream cheese on counter until soft. Place softened cream cheese in a bowl. Add Kraft Jet-Puffed Marshmallow Creme.
Mix water, sugar and Kool-Aid. Add both grapefruit juices. Chill. This is better if you will mix the ingredients all except the ice cream the day before. This will cause the flavors to blend together. When ready to serve add ice cream. Add just enough ice to float in punch bowl to chill. Yield: approximately 50 to 75 servings.
Pick one loaf bread into pieces; arrange in cake size pan. Mix all other ingredients. Spread mixture over bread. Pick other loaf into pieces; put on top of mixture in pan. Let raise 2 or 3 hours. Bake at 350° for 25 to 30 minutes.
Mix first 7 ingredients in blender for 15 seconds. Stir. Then blend for 15 seconds more. Store the mixture in a tightly covered container.
Cook noodles; drain and set aside. Core and cook cabbage (quartered). Add lemon juice to water while cooking 25 minutes until done. Drain and dice cabbage. Brown hamburger; drain and set aside in bowl. In same pan, place salt pork. On low heat, cook until most of drippings are out. Discard pork rind. To drippings add 1 stick butter. Saute onions and cabbage. Salt and pepper to taste. Blend in hamburger (if using) to pan mixture.
Cook green beans and drain. Fry bacon and drain. Chop onion and saute in fat. Add tomatoes, sugar, salt and pepper. Cover and simmer until soft, about 20 minutes. Add beans and crumbled bacon; stir together. Serves 8.
Lay beef slices on bottom of baking dish. Wrap each piece of chicken with a slice of bacon. Lay on top of beef slices. Mix and blend well cream cheese, cream of chicken soup and sour cream. Pour over chicken. Cover with foil. Bake at 325° for 1 1/2 hours. Excellent served with rice.
Brown hamburger, then add mix, water and tomato sauce. Bring to a boil; let simmer for 15 minutes. Spoon into bowls. Top with sour cream, cheese and peppers.
Preheat oven and baking sheet to 400°. In a medium bowl, combine apples, sugar and flour; set aside. In a double boiler, melt caramels with milk, stirring frequently. Add apple mixture. Spoon mixture into pie crust and top with nuts. Bake for 25 minutes; allow to cool 1 hour. Garnish with whipped topping.
Preheat oven to 350°. Stir butter, sugar, nuts, flour and vanilla together. Mix well. Roll batter into 1-inch balls with your hands. Place balls on the cookie sheet and bake for 10 minutes. After the cookies cool, roll them in additional confectioners sugar to make the snowballs.
Mix in large bowl in order given. Put out on cookie sheet with a teaspoon. Flatten, then bake. Do not overbake. Bake at 350° for approximately 12 minutes.
Have all ingredients at room temperature. Mix by hand to blend. Drop into balls on a cookie sheet. Bake at 450° for 8 to 12 minutes. Drain on paper towels and serve.
Beat eggs until light. Add sugar, oil, flour, salt and baking powder. Spread half of the batter in a 9 x 13-inch cake pan. Spread a can of pie filling, any kind, apple is good, on batter, then add the rest of the batter. Bake at 350° about 35 minutes. Over the hot cake, drizzle 1/2 cup powdered sugar mixed with a little water. Good warm or cold.
Peel and slice oranges. Discard seed. Peel and slice cucumber. Chop onion and green bell pepper. Arrange lettuce on flat dish and put oranges and cucumber in alternating slices. Sprinkle with onion and green bell pepper. Serve cold with olive oil, vinegar (wine) and salt.
Preheat oven to 350°. Cream butter and sugar. Add beaten eggs, flour, salt and bourbon or vanilla. Add chocolate chips and pecans. Stir well. Pour into partially baked pie shell and bake for 30 minutes or until center is set (up to 60 minutes). Serve with vanilla ice cream or frozen yogurt. (It's better to cool pie well before serving and reheat in the microwave.)
Rinse raisins in hot water; drain. Cool and combine with remaining ingredients. Chill and serve on crisp lettuce.
Mix first 4 ingredients and bring to boil. Boil 1 minute. Add last 3 ingredients and stir. Continue cooking on low until thickens. Drop by teaspoon on wax paper. Let cool.
Mix all ingredients except cheese. Pour 1/2 mixture in well-greased hot skillet. Iron skillet is best. Sprinkle 1/2 cheese on top of mixture. Bake at 350° for about 30 minutes.
Combine sugar, corn syrup and evaporated milk in heavy saucepan. Bring to a boil over low heat, stirring constantly. Cook for 4 minutes or to 234° to 240° on candy thermometer (soft ball stage). Remove from heat. Stir in peanut butter and vanilla; beat with spoon until thickened. Pour into an 8 x 8-inch buttered dish. Let stand until set. Cut into squares. Yields 24 squares.
Stir together flour, sugar, baking powder, salt and cinnamon. Combine egg, milk and oil. Add all at once along with apples to dry ingredients. Stir until dry ingredients are moist. Do not overmix. Bake 20 to 25 minutes at 375°. While warm, dip the top in margarine and then into sugar. Makes 12 muffins.
Empty both cans of corn in casserole dish. Sprinkle crackers over corn. Melt margarine or butter. Drizzle over crackers. Sprinkle cheese on top. Bake, uncovered, in 350° oven for 30 minutes.
Cream butter and sugar. Add eggs one at a time. Add flour and soda. Mix in lemonade that has been thawed. Drop from teaspoon onto cookie sheet. Brush top with lemonade and sprinkle with powdered sugar. Bake at 400° for 10 minutes.
Preheat oven to 350° oven (325° for glass dish). Melt morsel and margarine together; stir in graham cracker crumbs and nuts. Press half the mixture firmly onto the bottom of a greased 13 x 9 inch pan. In large mixing bowl beat the cream cheese until fluffy; then add the Eagle Brand Milk, vanilla and the egg; mix well. Pour over crust in pan and top with remaining crumb mixture. Bake for 25-30 minutes or until toothpick inserted near center comes out clean. Cool to room temperature; then chill before cutting into bars. Refrigerate leftovers.
In largest mixer bowl beat egg whites at highest speed until soft peaks form. In smaller bowl using same beaters, beat yolks, mayonnaise and water. Gently pour yolk mixture over beaten whites. Fold together carefully. In 9-inch pie plate microwave butter at High 1 minute, swirl to coat dish. Carefully pour egg mixture into pie plate. Microwave at Medium 6 to 8 minutes, rotating dish 1/2 turn after 3 minutes, until set, but still glossy on top. Sprinkle cheese over omelet. Microwave 1/2 to 1 minute on Medium, until cheese is slightly melted. Quickly run spatula or turner around sides and bottom of dish. Fold half of omelet over the other half. Gently slide onto serving plate. Sprinkle with chives, if desired.
In the top of a double boiler, heat 3 cups milk. While the milk is heating, mix: cornmeal, quick tapioca, sugar, salt, cinnamon and ginger. Pour the hot milk over this mixture in a saucepan and add molasses. Bake in a greased casserole or in a pan set in another pan of water in a 350° oven, stirring every 15 minutes until done, about 2 hours.
In a saucepan, dissolve bouillon cubes in water. Add broccoli and cook until tender. Do not drain. In another large saucepan, melt the butter and cook the onion until tender. Stir in flour and blend well. Add milk. Stir until thickened. Add cheese. Stir until melted. Add the broccoli and liquid. Combine. Heat, but do not boil. Serves 3 or 4.