HumbleIntelligence/food-ner-1-Million huggingface dataset:
Slowly simmer minced clams and lemon juice for 5 minutes. Add remainder of ingredients. Mix well and pour into an 8-inch pie plate. Cut American cheese in strips and make a lattice design on top. Sprinkle with Parmesan cheese. Can be frozen and baked later.
In a bowl, mix all ingredients, except the eggs, oil and vanilla until the batter is just combined. Then add the last 3 ingredients and mix well.
Combine soups in a 2-quart casserole dish. Stir in meat. Sprinkle with croutons. Bake for 30 minutes at 350°.
Preheat the oven to 425°. Line a 9-inch pie plate with the pastry. Combine the flour and sugar and add to the besten eggs, beating well. Add the corn syrup, vanilla and pecans, stirring well to blend. Pour the mixture into the shell and bake for 10 minutes. Reduce heat to 325° and continue baking about 45 minutes. Serves 8.
Cook broccoli with onion and drain well. Place in baking dish. In small bowl, mix the soup, mayonnaise, eggs and curry and stir into broccoli mix. Microwave on Medium for 7 to 8 minutes, covered. Top with shredded cheese and microwave 2 minutes. Let set for 5 minutes.
Layer the first 4 ingredients in a large Pyrex dish or Dutch oven. Combine remaining ingredients; pour mixture over meat and vegetables. Cover and cook at 250° for 3 1/2 hours.
Dissolve gelatin in water. Drain. Take out bones and flake salmon. Heat soup and cream cheese over low heat until cheese is dissolved. Add softened gelatin and stir until well blended. Add remaining ingredients and mix well. Place in well-greased fish mold and chill overnight in refrigerator. Unmold on bed of endive or lettuce. Serve with toast or crackers. Garnish with lemon.
Brown ground beef with onion. Add catsup, Ragu, sugar, vinegar, oregano and Worcestershire sauce. Divide biscuits and roll out. Put in muffin tins that are greased. Add meat mixture into the tins. Sprinkle cheeses on top. Bake following directions on biscuit container. Makes 20.
Boil chicken until tender with celery and onion. Debone and cut into bite size pieces.
Combine all ingredients through the onion and mix. Add water and buttermilk and stir just enough to moisten dry ingredients. Drop by rounded teaspoons into hot oil (375°) and fry until golden brown, turning once. Drain on paper towels. Makes 30 to 40 hush puppies.
Place sauerkraut in strainer and rinse well under cold running water. Thoroughly drain off all liquid and place kraut in a large bowl. Add remaining ingredients and mix until thoroughly blended. Spoon salad into jars or plastic containers and cover. Chill in refrigerator overnight. Makes 1 1/2 quarts.
Put pineapple in bottom of 13 x 9 baking pan. Then put cherry pie filling over the pineapple. Sprinkle the dry cake mix over fruit. Then place patties of butter over the cake mix. Lay pecan halves over the top. Bake at 350° until the cake mixture is lightly browned (or at 325° in glass baking dish).
Mix all ingredients well. Put into buttered casserole and cover tightly. Bake at 250° for 4 1/2 hours.
Mix thoroughly and pour into a 9 x 13-inch pan or muffin tins. Freeze overnight.
Preheat oven to 350°. Blot sausage dry with paper towels and combine with cheeses, salad dressing, olives and peppers.
Boil macaroni as directed. Brown meat and saute onion; drain. Add soup, milk and mustard. Lay cheese, in chunks, on top to melt. Put macaroni in 2 casseroles and add sauce. Stir. (One can be frozen for later). Cover. Bake at 350° for 40 minutes.
Saute beef cubes in pan sprayed with nonstick coating (Pam). Add 1 cup water, wine, garlic and soup mix. Bring to a boil and simmer 1 to 1 1/2 hours. Add mushrooms and tarragon; simmer 10 to 15 minutes until mushrooms are tender. Thicken with flour or cornstarch. Remove from heat. Add sour cream. Stir until blended. Serve over rice or noodles.
Preheat oven to 300°. Cook macaroni for 5 to 8 minutes in boiling salt water, until just tender. Drain. Stir butter into noodles. Add 2 cups cheese, milk, salt and pepper; pour into a 2-quart casserole dish. Bake for 30 minutes, until cheese is well set. Sprinkle on remaining 1/4 cup cheese and crumbs or chips, then broil 1 minute, until brown on top. Serves 4 to 6 people.
Mix all ingredients together and place in a well-greased casserole. Bake at 350° for 40 to 45 minutes.
Mix all ingredients and pour into unbaked pie shell. Coconut may be mixed into pie mixture or sprinkled on top. Bake for 1 hour at 375°. Yields 1 pie.
Mix first 6 ingredients, then stir in pecans. Pour into pastry shell. Bake in 400° oven 15 minutes. Reduce heat to 350° and bake 30 to 35 minutes longer. Outer edge of filling should be set, center slightly soft.
In pan, dissolve the 2 boxes of jello in 2 cups water. Add the 2 cups of 7-Up or Sprite. Heat on stove until liquid turns from froth to clear. Pour mixture into glass dish at least 12 x 9 x 2-inch and place into refrigerator to jell. When jelled mixture thickens, add the sliced bananas and marshmallows. Stir together and leave in fridge to jell.
Mix first 3 ingredients and pack in a 13 x 9-inch pan for crust.
Bring water to a boil. Stir in rice. Cover and remove from heat. Let stand 5 minutes or until all water is absorbed. Meanwhile, cook and stir in hot oil until lightly browned. Stir in soup, milk, mustard and cheese; add broccoli and pimento. Bring to a full boil. Reduce heat and simmer 2 minutes. Pour over rice.
Boil vinegar and spices slowly for 5 minutes. Add oil and return to boil. Remove from heat and cool. Add beaten egg and mix well. Refrigerate.
Mix all together. Take about a tablespoon. Roll between your palms of your hand and you can make any design you wish. Wrap around your finger. Make a circle or make just a straight little fingers. Bake at 350° until golden brown.
Bake cake as directed and let cool. Beat pudding mix, milk, and Cool Whip until smooth. Fold in pineapple. Frost cake with Cool Whip mixture and chill until you are ready to serve.
Mix both packs of Kool-Aid in 1 gallon water. Pour 1/2 in another gallon container. Pour 1/2 of each juice and ginger ale in each gallon container. Makes 2 gallons punch.
Roll in powdered sugar. Bake at 325° to 350° for 10 to 12 minutes.
In a large skillet, melt butter and brown chicken on both sides. Stir in soup mix, blended with water and juice. Arrange 1 lemon slice on each piece of chicken. Reduce heat and simmer, covered, for 10 minutes or until sauce is slightly thickened and chicken is done. Serve over rice. Low-fat! Contains 7 grams fat and 211 calories.
Brown and drain hamburger meat and sausage. Cube Velveeta cheese and combine with meat. Spread on toast. Bake at 350° until brown.
Cream together shortening and sugar in a large bowl, with mixer. Add eggs. Blend in milk, Bran Buds mixture and remaining 2 cups Bran Buds. Add all dry ingredients; stir until moist. Bake at 400° for 18 minutes.
Cream the sugar and shortening. Add beaten eggs. Add ground orange and raisins. Add sifted dry ingredients alternately with sour milk or buttermilk. Add walnuts.
Place drained beans in buttered casserole dish. Cover with water chestnuts, soup, cheese and almonds. Heat until bubbly at 350°. Add French fried onions last 5 minutes.
Preheat oven to 350°. Use an 11 x 7-inch baking dish. Place beans, scallions, chili powder, garlic and cumin in medium bowl. Mash with masher. Cut tortillas in half. Line bottom of dish with 4 halves, placing 2 on the long side with round edges to center. Spread half of bean mix on tortillas. Top with 4 more halves. Spoon corn on top. Sprinkle half of cheese and all chillies. Top with last tortilla halves. Spread remaining bean mix. Spoon tomatoes and liquid over beans. Sprinkle with cheese. Cover lightly with foil. Bake 40 minutes until cheese is bubbly. Top with sour cream and scallions. Fat content: 12 grams.
Dissolve baking soda in buttermilk (set aside). Cream together sugar and shortening. Add eggs and potatoes; mix well. Mix flour, cinnamon, nutmeg and cocoa together. Stir all of the ingredients together and mix well. Add lemon and vanilla extract. Add pecans. Stir well.
Wrap chicken breast with Carson dry beef, then wrap bacon around that and place in 9 x 13-inch baking dish. Mix mushroom soup, sour cream and water. Pour over chicken. Bake at 250° for 45 minutes covered and 30 minutes uncovered. Serve over rice.
Drain juice from fruits into measuring cup. Add enough water to equal 3 cups. Dissolve jello in 1 cup hot water. Add fruit juice and sour cream to jello. Beat by hand until sour cream is dissolved. Place in refrigerator to chill, about 45 minutes. Remove from refrigerator and stir in fruit. Return to refrigerator. Serve when jello is firm.
Combine pineapple, sugar, flour and cheese. Pour in baking dish. Combine oleo and cracker crumbs. Spread over top of pineapple mixture. Bake at 325° for 20 to 25 minutes. Goes great with ham.
1. Mix all ingredients together. 2. Grease and flour angelfood pan. 3. Bake at 350° for 55 minutes.
Blend butter and Parmesan. Spread on both sides of eggplant slices. Sprinkle with salt and pepper. Arrange slices in single layer on a Pam-sprayed baking sheet. Bake in preheated 400° oven 15 or 20 minutes or until tender. Sprinkle with chopped parsley.
Brown meat; add taco seasoning mix. Mix with other ingredients. Add chips just before serving. Toss well.
Combine together sugar and oil; add eggs, one at a time, mixing well after each addition. Set aside. Sift flour with cinnamon, salt and soda 3 times, then add to creamed mixture. Add mixture. Add vanilla; mix. Add coconut, dates, pears and pecans, stirring by hand (batter will be thick). Pour into greased and floured Bundt pan. Bake at 325° for 1 1/2 to 2 hours or until cake tests done with a wooden pick inserted in center. Cool on rack or until cake shrinks from sides of pan. Remove from pan to complete cooling. Yields 16 servings.
Cream together butter, shortening and sugar. Add eggs one at a time. Add the baking powder, vanilla, baking soda and 3 cups flour. Stir in the last 3 cups flour. Roll into pencil-like shapes. Twist into rope shapes. Bake at 350° for 20 minutes or until lightly browned on greased cookie sheet.
Cook the ground beef and onions, drain, stir in sauce mix, water, bay leaf, salt, pepper and tomatoes (with Liquid). Bring to a boil, stirring constantly. Reduce heat, cover and simmer for 10 minutes, stirring occassionally. Add the noodles and veg, cover and cook for a further 10 minutes.
Bring the water, sugar and salt to a boil in a saucepan and add the carrots. Cover. Boil slowly until carrots start to get tender. Uncover the pan and cook longer, until the liquid has evaporated. Season with additional salt and pepper. Add butter and parsley. Stir and serve.
In food processor, blend lemon juice, condensed milk, coconut and cardamon until smooth. Pour into a bowl. Dip bananas into milk mixture. Roll in cornflakes and set aside. Dip chicken into remaining milk mixture. Roll in the remaining cornflakes and place in 2 greased 13 x 9 x 2-inch baking pans. Drizzle with 1/2 cup of the melted butter. Bake, uncovered, at 350° for 1 hour. Arrange bananas over the chicken; drizzle with butter. Bake 15 minutes longer or until chicken juices run clear. Garnish with kiwi or star fruit, if desired. Makes 6 to 8 servings.
Mix together pumpkin, milk, egg, cinnamon, nutmeg, ginger and hot water. Pour into pastry lined pie pan. Bake at 375° for 50 to 55 minutes.
Grate cheese and garlic; add cream cheese, salt and milk to soften. Add olives and nuts. Form into a roll and roll in paprika. Keep in wax paper in the refrigerator. Serve with crackers.
Prepare potatoes as instructed on box. When completed, add the cheese and bacon bits. Stir until cheese is melted and bacon bits are evenly distributed.
Mix first 5 ingredients. Crush Ritz and mix with margarine. Sprinkle on top of casserole. Bake at 350° for 40 to 45 minutes.
Skin salmon; cut into bite size. Shred carrot. Break egg into bowl. Mix it. In a bowl, mix carrot, egg, flour and 1 teaspoon of oil. Dip salmon into flour mix. Deep fry salmon.
In large bowl, mix cottage cheese, drained pineapple, dry jello mix, drained mandarin oranges and Cool Whip. Mix all together and place in container in refrigerator overnight before serving. Serves 8 to 10.
Combine cream cheese, apple juice and nutmeg in mixing bowl; blend until smooth. Pour lemon juice over chopped apples. Add apples and 3/4 cup of pecans to cheese mixture; blend well. Shape into one 6-inch log and roll in remaining chopped nuts. Wrap in plastic. Refrigerate until ready to serve. Serve with wheat toast.
Combine all ingredients and mix well. Cover and refrigerate for 24 hours before serving. Serve with raw vegetables, crackers or rye bread. Makes 1 quart.
Make white sauce, blending melted Crisco, flour, salt, pepper and milk. Cook until thick; cool. Add 1 egg, 1 cup cracker crumbs, salmon, onion and lemon juice. Mix well; pack into loaf pan. Chill. Cut slices from loaf. dip in remaining crumbs (you may need a little more cracker crumbs), then 1 egg, beaten with 2 teaspoons water, and again in crumbs. Fry in Crisco until lightly or nicely browned on all sides.
In a 9 x 13-inch pan, roll out crescents and press edges together. Bake at 375° for 8 to 10 minutes. Cool.
In medium size bowl, beat cheese with fork until soft. Add pineapple, 1/2 amount of pecans, pepper, onion and salt. Shape into ball and roll in remaining pecans. Wrap in foil and refrigerate at least 12 hours. Can also be frozen for use later.
Combine and cook raisins and water until water is absorbed. Cool; combine eggs, applesauce, oil, vanilla and sweetener. Sift flour, soda, salt and spices. Add to egg mixture. Add raisins and nuts. Pour into greased and floured Bundt or tube pan. Bake at 350° for one hour.
Place clean and dried chicken in greased baking dish, skin side up. Sprinkle onion soup mix over chicken. Pour salad dressing over top. Drop spoonfuls of preserves over all. Cover and bake at 350° for 1 to 1 1/2 hours. Take cover off during the last 15 minutes to brown. Serve over rice. Makes 6 servings.
Boil whole head of cauliflower for 10 minutes; drain. Place on glass pie plate. Brush with butter. Frost with the mixture of mayonnaise, mustard and grated cheese. Sprinkle with parsley. Bake 20 minutes at 400°.
Rinse chicken and pat dry. Cut wings into sections you may discard the tips. Sprinkle wings with salt and pepper. Place on broiler pan. Broil 4 to 5 inches from broiler for 20 minutes, ten minutes on each side. Transfer to crock pot. For the sauce, combine honey, soy sauce, ketchup, oil and garlic in bowl. Pour over chicken wings in the Crock-pot. Cover and cook on low 4 to 5 hours. Garnish with sesame seeds as desired.
Drain, peel and put potatoes in mixing bowl. Add sugar, eggs, milk, salt, vanilla and margarine. Beat with mixer until smooth. Put mixture into greased 2-quart casserole. Cover with topping and bake, uncovered, at 350° for 30 minutes.
Put water and bouillon cubes in a 4-quart Dutch oven (heavy covered pot) and bring to boil over medium heat. Meanwhile, scrub potatoes. Cut in 1/2-inch chunks (3 1/2 cups) and add to pot. Increase heat to high. Remove core, then cut cabbage into 1/2-inch chunks (6 cups). Peel and quarter the onion. Add to pot with cabbage. Add tomatoes, breaking them up with your fingers. Add the beef, crumbling it up as it goes into pot. Let contents of pot boil about 30 seconds. Stir to mix well. Reduce heat to low. Cover and simmer 30 minutes or until potatoes are tender. Serve in soup plates.
Stir together first four ingredients and spread evenly in shallow baking pan. Bake in 350° oven for 20 minutes, stirring every five minutes. Sprinkle 3/4 of the crumbs in a 13 x 9 x 2-inch baking pan.
Cream butter and sugar. Add eggs and blend well. Add together flour, soda and cream of tartar. Add flour mix to creamed mixture. Add vanilla; chill dough. Roll on pastry cloth. Cut with 2-inch cookie cutter. Place on ungreased cookie sheets. Bake 8 to 10 minutes at 350°. Makes 6 dozen.
In large bowl, combine flour, sugar, fruits, nuts and spices. In another bowl, combine eggs, butter and rum extract and add wet to dry ingredients. Mix thoroughly. Spoon batter into greased pans; bake at 350° until tester comes out clean. Cool in pans for 10 minutes. Remove to rack to cool completely.
In Pam sprayed casserole, spread cabbage. Pour on milk and dot with margarine. Cover. Bake at 350° for 30 minutes. Uncover and bake 30 minutes longer or until crumbs are browned.
Cook macaroni as directed. Melt margarine in a large saucepan. Add onion and let saute for 3 minutes, using low heat. Do not let brown. Add flour; blend well. Add hot milk and cheese. Stir until cheese melts. Add cooked macaroni that has been well drained. This makes 1 large or 2 (1 1/2-quart) casseroles. This freezes well.
Mix first 8 ingredients while potatoes are still warm. Add milk. Beat egg whites until stiff. Gradually add sugar, fold into potato mix. Pour into unbaked shell. Bake at 400° for 10 minutes then lower to 350° and bake until set.
Mix cake mix, pudding, eggs, oil and Mountain Dew. Bake 3 layers, using cake mix directions for heat and time.
Mix all ingredients except oil with rotary beater. Gradually beat in oil. Refrigerate.
Preheat oven to 300°. Combine butter, shortening, 3 cups sugar and extracts in a large bowl. Beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour and salt. Add alternately with 1 cup of the 7-Up, beating well after each addition. Spoon into a well-greased and floured 10-inch tube pan.
Make jello. Let set until starts to jell. Mash in cream cheese until not lumpy. Add drained pineapple, whipped cream and nuts. Set overnight. Decorate with split cherries.
Mix nuts, 1 cup coconut and dates. Add 1 egg; beat remaining egg with vanilla. Add to the first mixture. Mix in melted butter and brown sugar. Roll one teaspoon of dough in remaining coconut and drop onto a greased cookie sheet. Bake at 300° for 10 minutes or until brown.
Cream butter and sugar. Add beaten eggs; mix dry ingredients alternately with milk. Bake 30 minutes in moderately hot oven at 350°.
Rinse the rice in a strainer under cold running water, then soak in cold water for 30 minutes and drain in a strainer.
Cream together butter and sugar until light and fluffy. Add egg and vanilla. Combine flour and baking soda. Add to creamed mixture just until blended. Stir in mini bits.
Season roast with the listed seasoning. Wrap in 2 layers of foil. Put in crock-pot and cook on low for 12 to 16 hours.
Boil milk (unopened) for 3 hours. Pour half of cooked milk into pie shell. Add layer of pecans, then sliced bananas. Pour other half of milk over bananas. Top with Dream Whip and decorate with cherries and pecans.
In a large bowl, mix all ingredients. (Raisins, chocolate chips and nuts are optional.) Drop by teaspoon onto a greased cookie sheet and bake in a 350° oven for 12 to 15 minutes.
Mix all ingredients together and pour into greased pan. Bake at 250° for 45 minutes or until tooth pick inserted in center comes out clean.
Melt butter in skillet. Add vegetables and saute. Add dry seasonings. Add cream of chicken soup. Add can of chicken. Heat thoroughly. Place in thawed pie shell; top with second pie shell. Bake in preheated 400° oven for 10 minutes, then bake at 350° for 40 minutes or until brown on top.
In large bowl, chop lettuce. Add grated cheese. Pour in salad dressing. Let sit while cooking meat. Brown meat and onion. Pour off grease. Add hot chili beans. Crush Doritos. Mix all together and serve.
Saut (cook slow with butter) the onions, green pepper and ground beef until vegetables are tender. Drain well. Add remaining ingredients and mix well. Spoon into a 2-quart casserole dish. Cover and bake at 375° for 45 minutes or until done. Yields 8 servings.
Blend cheese and sugar. Set aside. Mix pineapple, strawberries, bananas and nuts. Blend in softened Cool Whip; fold into cream cheese mixture. Freeze in mold or 9 x 13-inch dish. Remove from freezer 25 to 30 minutes before serving. You can keep this frozen for months, just take out what you want.
Combine Oreos and butter. Put in 9 x 13-inch pan as first layer. For second layer, spread softened ice cream. Spread hot fudge for third layer. Sprinkle nuts for fourth layer. For fifth layer, spread whipped cream. Add crumbled cookies for the sixth layer.
Melt almond bark. Mix other ingredients. Drop by spoon on greased cookie sheets or waxed paper. Makes a lot.
Roll each piece of bread with a rolling pin. Mix together cream cheese, egg, almond and sugar. Spread on each slice, then roll up. Pour some of the melted margarine onto a small plate. Roll each slice in the margarine and then in the cinnamon/sugar mixture. Cut into halves or thirds. Can be frozen for later use. Bake at 350° for 15 to 20 minutes. Makes 50 to 75, depending on how they are cut.
Mix all ingredients. Pour over steaks which have been pierced with a fork several times. Marinate 12 to 24 hours in refrigerator. Turn meat several times and spoon marinade over. Broil or charcoal grill steaks to desired degree of doneness. Excellent marinade also for chicken, pork, etc.
In greased square pan (9 x 9 x 2-inch), stir together the first 5 ingredients. Mix in the next 3 ingredients until smooth. Stir in nuts. Spread evenly in pan. Sprinkle with brown sugar and cocoa. Pour hot water over batter (do not stir!). Bake at 350° for 40 minutes. Let stand 15 minutes. Serve with vanilla ice cream!!
Preheat oven to 375°. Grease a 9 x 13-inch pan. Toss apples, syrup and 1/4 teaspoon cinnamon in a baking dish. Set aside.
Mix cream cheese and sour cream. Spread in 9-inch baking pan. Combine seasonings with pizza sauce. Spread on top of cream cheese. Sprinkle hamburg on top. Bake at 350° for 20 minutes. Add Mozzarella. Bake for 7 to 10 more minutes or until cheese is melted. Let cool about 10 minutes. Serve with corn chips or dip chips.
Add 1/4 teaspoon soda to mashed bananas and set aside. Mix flour, sugar, baking powder, salt, oil, eggs and vanilla altogether. Add bananas and nuts. Bake in loaf pans at 350° for 40 to 45 minutes until done.
Bake cake according to directions. Cool. When cool, crumb the cake into tiny pieces. Place 1/2 of the crumbs in a punch bowl. Add 3 bananas, sliced, next layer is 1/2 the pudding. Add next 1/2 of the pineapple (drained) and now 1 can strawberry pie filling, 1/2 of Cool Whip. Now add the 1 cup pecans. Repeat all the layers again. Cover and refrigerate overnight.
Mix ingredients together and heat to serving temperature. Add 2 tablespoons sherry. Pour into individual crocks. Top each with French bread slices and Swiss cheese. Place under broiler until the cheese bubbles.
In large bowl, place cheese, flour and seasonings. Toss to combine. In a saucepan, heat wine to simmering. Add cheese mixture gradually, stirring constantly, until cheese is melted and mixture thickens. Transfer to fondue pot. Set to low heat. Serve with bread cubes.
Put rhubarb and water in saucepan	and cook until tender, about 10 or 15 minutes. Add 1 cup sugar. Simmer 10 minutes longer. Sift together flour, baking powder and salt. Cream together shortening and sugar. Add grated orange rind and egg and beat until light and fluffy. Add vanilla to milk and add to creamed mixture alternately with flour mixture. Stir until smooth. Pour batter into greased 8 x 8-inch square pan. Pour bubbling hot rhubarb sauce over the batter.	Bake at 350° for about	45 minutes. Serve with whipped topping. Serves 6.
Combine cake mix and gelatin. Add oil, then one egg at a time, beating well in between. Add nectar and extract. Stir to mix. Bake in a greased and floured Bundt or tube pan at 350° for about 1 hour.
Cover the bottom of the crust with Swiss cheese. Put on spinach, mushrooms and ham. Stir the eggs with the cream; pour over the ham, mushrooms and spinach. Sprinkle paprika; dot with butter. Cook for 45 minutes at 350°.
Boil crushed pineapple and sugar slowly for 5 minutes. Add strawberry gelatin (dry). Mix until dissolved; cool. Beat cream cheese with milk until fluffy. Fold in cold pineapple and gelatin mixture. Chill until firm. Fills a 9 x 13-inch pan. Cut into squares to serve as a dessert, or on a lettuce leaf as a salad.