HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a skillet saute onion, mushrooms, and peppers together. Add shrimp, crawfish or chicken to skillet; saute until tender. Cook the pasta according to directions on pkg. Drain. Then mix all ingredients into a casserole baking dish. Layer cheese on top. Bake for 20 to 30 minutes at 350° covered. Serves 10.
Mix all ingredients together. Bake at 350° for 1 hour. Enjoy. It's great.
In mixer, blend together the softened ice cream and milk. Add bourbon and mix. Place mixture in freezer until ready to use. The mixture fits conveniently into two 1/2-gallon milk cartons. Take from freezer and place in refrigerator 3 to 4 hours before serving. Do not thaw completely; leave icy. Serve from silver pitcher. Makes approximately 1 gallon.
Mix dry ingredients. Dissolve yeast in water. Add milk and oil. Add to dry ingredients, mix well. Work into a ball and let rise. Roll out. Cut into biscuits and bake at 400°. Can be refrigerated for several days.
Mix flour and meal together. Add salt and paprika. Slice tomatoes, sprinkle with salt. Slightly beat egg, dip tomato slices in egg, dredge in flour mixture. Fry in hot oil.
Preheat oven to 350°. Melt butter in a 9-inch square pan over low heat. Beat eggs slightly. Combine sugar, flour, soda and nuts and stir into beaten eggs. Then add vanilla. Pour over melted butter. Do not stir! Bake for 20 minutes. Turn out of pan. When cool, cut into squares and dust bottoms with confectioners sugar.
Put bread on the bottom of 9 x 13 in. pan. Crumble bacon and sausage on top of the bread. Sprinkle cheese on top of the meat. Pour eggs on top of the cheese. Cover and let stand in the refrigerator overnight. Cook at 350 degrees for 45 minutes.
Brown beef and onions. Combine other ingredients, except biscuits. Mix in browned, drained meat and onions. Top with biscuits. Bake at 375° for 20 minutes.
Combine softened cream cheese in bowl. Add onions and shredded cheese and mix well. Sprinkle with paprika and garlic salt; season to taste and mix well again. Roll mixture into a round ball and roll in chopped pecans.
Soften cream cheese and combine with peanut butter. Mix well, adding confectioners sugar and milk alternately. Fold in Cool Whip. Put mixture in graham cracker crust and top with chopped, salted peanuts. Wrap and freeze.
Melt both cheeses together on low heat or use low heat of an electric fondue pot. After cheeses melt, add evaporated milk, stirring constantly. Add remaining ingredients. Stir to blend flavors. Add more evaporated milk if mixture becomes too thick. Serve warm in electric skillet, fondue pot or chafing dish with tortilla chips.
Combine first three ingredients in container of electric blender; process until smooth. Pour into a larger pitcher. Stir in cold water, ice and, if desired, lemon slices.
Cook broccoli. Saute onion in small amount of chicken broth. Mix together and bring to a boil, stirring constantly, the chicken broth, gravy mix, milk and cornstarch. Reduce heat, add in cheeses. Add onions and cooked broccoli. Salt and pepper to taste. Makes 4 quarts.
Combine beans, milk, soup, pepper and 1/2 can onions. Pour into 1 1/2-quart casserole. Bake, uncovered, at 350° for 30 minutes. Top with remaining onions. Bake 5 minutes more. Makes 6 servings.
Cream together shortening, sugar and egg yolks. Sift dry ingredients three times. Beat egg whites stiff and set aside. Add milk and flour mixture alternately to egg yolk/sugar mixture. Add vanilla. Fold in egg whites. Fold in blueberries. Spread batter in 9 x 9-inch greased pan and sprinkle lightly with sugar. Bake at 350° for 35 to 45 minutes.
Cut fish into bite-sized pieces and marinate in dressing 2 hours. Add celery and mushrooms to fish. Mix mayonnaise, milk and grated cheese. Combine all ingredients, except crackers. Place in casserole. Cover with crumbs. Bake at 350° for 25 to 30 minutes.
Combine yeast and warm water in a 2-cup liquid measuring cup; let stand 5 minutes. Combine 4 cups sifted flour, sugar and salt in a large bowl. Stir in yeast mixture and shortening. Add eggs and remaining 1 cup sifted flour; stir vigorously until well blended. (Dough will be soft and sticky.) Brush or lightly rub dough with some of the melted butter. Cover loosely; let rise in a warm place (85°), free from drafts, 1 1/2 hours or until doubled in bulk.
Wash lentils; place in large kettle with salt, pepper and bay leaf. Add ham; bring to a boil. Reduce heat and simmer gently. One hour later, add vegetables. Simmer one hour until done.
In a blender, mix the sugar, mustard, salt and vinegar together. Add onion juice and blend well. Add oil slowly with blender on and continue to blend until thick. Add poppy seed and blend for a few seconds. Use at once or store in refrigerator. If chilled, allow to warm to room temperature before using. Makes 3 1/2 cups.
Cut steak into 1-inch pieces. Coat a large skillet with cooking spray. Add meat and cook until browned. Add next 4 ingredients and bring to a boil. Cover, reduce heat and simmer 1 hour. Add green pepper, cover and simmer for 10 more minutes.
Cream together butter, sugar and lemon flavoring. Add remaining ingredients. Bake in tube pan for 1 hour at 250° or longer if needed.
Mix first 7 ingredients well, then stir in apples. Put in 9 x 13 pan. Add topping. Bake at 350° for 40-50 minutes.
Mix together in pan the 2/3 to 1 cup sugar and cornstarch; stir in gradually the boiling water. Bring to a boil; boil 1 minute. Remove from heat. Add fresh fruit (juice and all). Pour into an 8 x 11-inch baking dish. Dot with a little butter; sprinkle with 1/2 teaspoon cinnamon. Mix other ingredients in the order listed; drop by spoonful onto fruit. Bake at 350° for about 30 to 35 minutes.
Mix and shape into 1-inch balls. Bake at 350° for 12 to 15 minutes on broiler pan.
In a saucepan, combine cocoa, sugar and water. Stir until sugar is dissolved. Add milk. Heat thoroughly but do not boil. Pour into mugs and top with marshmallows or marshmallow cream.
Mix cornstarch, sugar and water in small saucepan. Cook until thick and clear, about 1 minute, stirring constantly. Cool. Beat egg whites until frothy. Add flavoring and cornstarch, mix and beat until fluffy and is peaking.
Mix all ingredients except stars. Roll into small balls, about 1-inch. Top with a chocolate star. Bake 12 to 14 minutes at 350° or on ungreased cookie sheet.
Preheat oven to 350°. Combine vegetables, soup, 1/2 cup of the cheese, sour cream, pepper, pimento and 1/2 can French fired onions. Pour into a 1-quart casserole. Bake, covered, for 30 minutes. Top with remaining cheese and onions. Bake, uncovered, 5 minutes longer.
Brown ground beef, onion, green pepper and mushrooms. Add the other ingredients in the order given. Simmer 4 to 5 hours. Serves 4 to 6.
Cook tortellini as per package directions. While cooking, saute garlic in small amount of olive oil. Add peas and mushrooms. Cook until tender. Drain tortellini. Toss with peas and serve.
Sift flour 3 times. Cream margarine, sugar and Crisco. Add eggs one at a time. Add flavoring. Add flour, salt and baking powder (mixed together) alternately with milk. Bake at 300° for 1 1/2 hours.
Combine first four ingredients in a small suacepan and bring to a boil. Simmer uncovered for 5 minutes, stirring until sugar is dissolved. Place salad greens in a large bowl and pour vinegar mixture over greens, tossing gently. Serve warm.
Mix all ingredients together except cheese. Put in a buttered casserole; top with cheese. Bake at 350° for 45 minutes.
The day before, make a pork roast; drain and save juice. Put in refrigerator overnight. Skim off fat from juice and put in pan; heat. Cut cabbage in pieces and cook until done.
Mix first four ingredients. Add water and oil. Mix and knead until you are able to roll into a smooth ball. Place in warm place with towel over it. Let rise 30 minutes. Punch down and let set for 4 minutes. Roll out and place on pan and let rise for 15 minutes. Add toppings (sauce, cheese, meats, veggies, etc.). Place pizza in cold oven, set temperature to 500° and bake for 15 to 17 minutes, or longer depending on your oven! (This recipe works best on "Air-Pans.")
Mix sugar and cocoa together. Add milk and water. Mix well. Bring to a boil. Cook until a ball forms in cold water. Remove from heat and add butter and vanilla. Separate egg whites from yolks. Beat egg whites until stiff. Add yolks and continue beating until stiff. Pour hot Chocolate Sauce over eggs and stir well. Serve over warm biscuits!
Mix first 3 ingredients together the same as pie crust. Take out 1 cup crumbs and reserve. Add the sour milk and baking soda to remaining crumbs. Mix well. Put in greased pan (8 x 10-inch) or something similar. Sprinkle crumbs over the top and bake in a moderate oven 350° for about 30 minutes.
Pour boiling water over oats; cool to lukewarm. Add shortening and yeast, softened in the lukewarm water. Add brown sugar and salt and beat in enough flour to knead. Knead about 10 minutes. Let rise until double; punch down and make rolls or bread and let rise again. Bake at 375° for 20 to 25 minutes for rolls; 350° for 50 to 60 minutes for bread.
Crumble cornbread in bowl. Mix all ingredients in with cornbread and stir. Refrigerate to chill.
Dissolve yeast in warm water.	Stir yeast mixture into room temperature buttermilk; mix well and set aside. Combine flour and sugar; cut in shortening until mixture resembles coarse meal. Add buttermilk mix.	Stir until dry ingredients are moistened.	You may cover and refrigerate at this time. If you plan to use immediately, cover with towel. Let rise until doubled. Punch dough down; turn out on lightly floured surface; knead lightly 3 to 4 times. Roll dough to 1/2 inch thickness; cut with 1 to 2 inch biscuit cutter. Place on lightly greased baking sheet. Bake at 450° for 10 to 20 minutes.
Melt butter or margarine in 8-inch square casserole dish. Stir flour, sugar and milk together until just blended. Spoon carefully over melted butter. Do not stir. Pour the sweetened fruit over the batter. Bake in 375° oven for 35 to 40 minutes. Serve warm with whipped topping or vanilla ice cream. Makes 6 good servings.
Whip cream cheese and sugar until light and fluffy. Add eggs and vanilla. Blend together thoroughly. Place one vanilla wafer in bottom of each cupcake liner. Fill 2/3 full. Bake at 350° for 25 to 30 minutes. Cool.
Scald and skin the tomatoes. Cut into quarters or smaller. To this, add the remaining ingredients. Cook until soft enough to run through colander. Reheat and put in jars. Cook to seal.
Mix by hand; will be lumpy. Put in a greased and floured 9 x 13-inch pan and bake at 350° for 45 minutes.
In a large bowl add pineapple and fruit cocktail (juice and all). Then drain the oranges and add. Now add pudding and stir well. Add the grapes and cherries just before serving. Refrigerate for about 6 hours before serving. Any fruit can be added.
In a bowl, combine dry ingredients, pecans and currants. Add oil, eggs, vanilla and rum extract. Stir just to blend. Fold in apples and orange peel. Spoon into greased and floured 9 x 5 x 3-inch loaf pan. Decorate top with pecans and orange peel. Bake at 350° for 55 to 65 minutes until toothpick comes out clean. Cool; refrigerate.
Mix all ingredients, except ginger ale, together well. Add ginger ale just before serving. Use the flavor of Kool-Aid according to the color of punch you want.
Mix hamburger, eggs, oatmeal (enough to work together), garlic and onion salt. Make out into small meatballs. Fry until brown. Place in crock-pot. Pour pizza sauce and soup over meatballs. Cook on low heat for 1 hour. Add hickory smoked barbecue sauce and cook until ready to eat.
Mix cream cheese and mayonnaise until smooth. Pick shells out of crab meat. Add all other ingredients; mix thoroughly. Refrigerate for couple of hours to mix flavors.
Cream together cheese and pudding mix. Gradually add milk and beat until smooth. If necessary, add additional milk until mixture is the consistency of a thick sauce. Add flavoring to taste, then fold in whipped topping.
Sear steak in metal soup pot. Bake in oven at 350° until dry (1 hour). Remove steak and add a little water to make stock. It should be rich dark brown.
Mix and spread in greased 8 x 8-inch pan. Bake at 350° for 20 minutes. Cool in pan and cut into squares.
Boil breasts until tender. Remove meat and cut into bite size pieces. Mix soup and sour cream. Mix into chicken. Make Stove Top mix as directed. Drop stuffing onto chicken mixture. Spread evenly. Cover and bake 350° for 1 hour.
Slice chicken breast to make a pocket. Add seasoning, mustard, ham and cheese in the pocket, cover and dredge in bread crumbs. Spray baking dish with cooking spray. Place chicken in dish, cover with foil and bake 30 minutes to 1 hour, depending how many or how big your chicken breast is.
Boil sliced potatoes with sliced onion. Butter casserole dish. Place 1/2 the drained potatoes in pan. Add soup, evaporated milk, salt, pepper and celery seed. Layer with slices of cheese. Bake at 350° for 30 minutes.
Mix thoroughly and add to an unbaked 9-inch pastry shell. Cook for 1 hour at 325°.
Combine cream cheese, sugar, salt, vanilla and egg. Beat at medium speed until well blended. Spread in bottom of pie crust. Sprinkle with pecans.
Combine all ingredients in blender, cover and process until smooth. Serve immediately. Yields 2 cups.
Blend cream cheese and 2 tablespoons butter (reserve 1 tablespoon butter) until smooth. Add chicken, milk, salt, pepper, onion and pepper. Separate crescent dough into 4 rectangles, firmly press perforations to seal. Spoon 1/2 cup meat mixture onto dough. Pull 4 corners up to top and twist and seal edges. Brush tops with reserved butter; sprinkle crumbs. Bake at 350° for 20 to 25 minutes.
Cream sorghum and butter until well blended. Combine milk with beaten eggs. Mix together. Sift dry ingredients together. Add to creamed mixture. Stir only until smooth. Divide in 6 parts, 1 cup each. Bake at 350° for 12 minutes. Put together with cooked, dried apples or apple butter.
In a crock-pot or double boiler, combine all ingredients. Cook about one hour on low heat or until hot and bubbly. Serve with tortilla chips.
To boiling water, add salt and cornmeal, stirring constantly. Cook to soft mush. Cool. Add egg yolks, butter and baking powder. Fold in egg whites. Bake in buttered baking dish for 30 minutes at 375°. Serve hot.
Place chicken breast in a buttered 9 x 13 baking dish and top each piece with a slice of cheese. Mix together soup, milk and sour cream. Pour over chicken and top with stuffing mix. Drizzle with melted butter. Cover with foil and bake at 350 degrees for 30 minutes, remove foil and bake an additional 30 - 40 minutes.
Preheat oven to 325°. Grease and flour 2 large cookie sheets.
Drain blackberries, reserving 1/2 cup juice. Dredge blackberries in 1/2 cup flour. Combine butter and sugar in a large mixing bowl, beating well after each addition. Combine 2 1/2 cups flour, cocoa, soda and spices. Add to creamed mixture alternately with blackberry juice, beginning and ending with flour mixture. Beat well after each addition. Stir in blackberries and vanilla. Pour into 3 greased and floured 9-inch pans. Bake at 350° for 30 minutes.
Mix well. Put in microwave dish and cook on High for 7 minutes. Rotate dish 1/4 turn after 3 minutes.
Arrange potatoes in buttered baking dish. Combine remaining ingredients in saucepan over low heat, until blended and cheese is melted. Pour over potatoes and bake at 300° for 1 1/2 hours.
Place roast in crock-pot. Top with onions and all other ingredients. Cook 8 to 10 hours on low setting. Remove roast from crock-pot and shred (removing fat).
Boil potatoes, chill and grate. Melt margarine and cheese. Add onions, sour cream and milk. Combine sauce with grated potatoes. Season to taste. Bake in a greased baking dish for 45 minutes at 325°. Serves 12.
Brown meat with bell pepper, onion, garlic salt and pepper in a large pot or wok; drain off excess fat. Add soup and water; mix well. Spray or grease a 9 x 13-inch baking pan. Place a layer of tortilla chips in bottom of pan. Pour on some of the meat mixture. Sprinkle with cheese. Repeat layers, ending with additional chopped onion and cheese. Cover with foil and bake for about 1 hour or until bubbly in a 350° oven.
Spread rice on bottom of 9 x 12-inch pan. Melt margarine with the 1/2 cup of milk and pour over rice. Place pieces of chicken on top of the rice (I take the skin off). Combine your creamed soups with the can of milk. Pour over chicken. Sprinkle the packet of onion soup over the chicken. Cover the pan with aluminum foil. Bake at 325° for 2 1/2 hours. No peek!
Combine 2 cups ice milk, 2 cups milk, bourbon, vanilla and nutmeg in container of an electric blender. Process until smooth. Pour into a large bowl. Add 1/3 each of remaining ice milk and milk to blender. Process until smooth. Add to bowl. Repeat procedure twice with remaining ice milk and milk. Stir with a wire whisk to blend. Cover and chill.
Mix soup and gelatine. Add water; heat until smooth and hot. Add cream cheese and blend well, then add celery, mayo, onion and shrimp. Spray mold with Pam; put mixture in mold and refrigerate 2 hours.
Mix ingredients together. Bake in greased and floured 13 x 9-inch pan at 350° for 30 to 35 minutes.
Thinly slice tops from cherry tomatoes; remove pulp. Drain shells upside-down on paper towels. In small bowl, combine ham, sour cream and horseradish. Fill the tomato shells with the ham mixture. Refrigerate.
Mix sugar and flour together. Beat together eggs, sugar mixture, milk and softened butter. Pour in pie shell and bake in a 350° oven for 1 hour.
Preheat oven to 350°. Combine all ingredients except milk. Place in a 9 x 9-inch baking dish and pour milk around the sides of the dish. Bake 20 to 30 minutes until brown at edges. May top with cayenne or paprika to taste.
Brown meat and drain. Blend milk, eggs, cornstarch and mayonnaise until smooth. Stir in meat, cheese, onion, salt and pepper. Turn into pie shell. Bake at 350° for 35 to 40 minutes.
Dissolve gelatin in boiling water. Gradually add to softened cream cheese, mixing until well blended. Stir in juices and orange rind. Chill until set.
Preheat oven to 350°. Put margarine in 9 x 13 x 2-inch pan. Melt in oven. Remove. In a large bowl, combine beaten eggs, flour, milk, salt and baking powder. Mix well. Add cheese and spinach. Mix well. Spoon into pan and level off. Bake at 350° for approximately 30 minutes. Cool 45 minutes before cutting.
Cream sugar, butter, oil, and egg yokes together. Add vanilla, flour, baking soda, and salt. Add coconut. Add Pecans. Beat egg whites until stiff and fold in batter. Bake in 3 layers or 9 x 13 inch pan at 375 degrees for 30 to 40 minutes. Cool completely.
Beat egg yolks until lemon colored. Add sugar, one tablespoon at a time. Beat well. Add brandy and cream of tartar. Beat well. Add flour until dough doesn't stick to hands. Roll very thin and cut into pieces 3 x 1-inches. Slit each piece in the center and pull one end through. Fry in hot oil until lightly brown. Turn once. Drain on paper towels and sprinkle with powdered sugar. Makes about 2 dozen.
Cook and drain ground beef and sausage. Mix with water and cornstarch. Take wrapper and lay diagonal. Put paste on 3 corners. Put 2 tablespoons of ingredients in center and fold bottom corner up first. Roll tightly. Deep-fry until crisp. Freezes well.
Mix flour, margarine and nuts together. Press into a 9 x 13-inch pan. Bake at 350° for 20 minutes. Cool completely.
Preheat oven to 350°. Grease and flour a 9 in. round or square baking pan. Reserve 1 cup muffin mix. Pour remaining mix into a bowl, add 1/2 cup milk and stir. Spread into prepared pan. Spoon apple pie filling over the top. Pour reserved muffin mix into a bowl and add softened butter. Blend until crumbly. Sprinkle over pie filling. Top with chopped nuts if desired. Bake 40 minutes or until top is golden brown. Delicious when topped with ice cream.
Flour and fry cubed steak until almost done. Drain and put in casserole dish. In a separate bowl, combine tomato paste, water, chili sauce, onion, salt and pepper. Pour mixture over steaks and bake at 375° for 35 to 40 minutes.
Combine margarine with butterscotch chips in large microwavable bowl. Microwave on High until melted, about 2 to 2 1/2 minutes. Stir. Add marshmallows and microwave on High until melted, about 2 minutes. Stir in cereal and peanuts and press into 8 x 12-inch glass dish. Cool and cut into squares.
Cream margarine and sugar. Add beaten eggs and lemon. Add dry ingredients and milk. Beat with electric mixer. Add nuts. Bake for 50 minutes at 350°. Allow to cool in pan briefly; pour over it the juice of lemon with 1/3 cup sugar that has been dissolved. Allow to cool in pan.
Brown ground beef and drain. Mix everything but cheese and bake at 350° for 20 minutes. Put cheese on top and bake 5 more minutes.
Cook chicken until done; cut up and save stock. Grease casserole dish and place chicken in bottom. Cover with broccoli. Mix chicken soup with 1 cup of chicken stock, mayonnaise, lemon juice and curry powder. Pour over chicken and broccoli. Sprinkle dressing over all. Drizzle with melted butter. Bake at 350° for 20 minutes or at 300° for 30 minutes.
Grease an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan and set aside. Heat oven to moderate 350°. Put eggs, sugar, oil and vanilla in large bowl, with electric mixer; beat until light and fluffy. Add sour cream, flour, cinnamon, soda and baking powder; beat well. Fold in crushed strawberries. Pour into prepared pan. Bake 55 to	60 minutes or until	bread tests done.
In pot at low setting, blend potato soup and milk. Add beef and tomato soups. Let cook 6 to 8 hours. One hour before serving, add shrimp. Immediately prior to serving, sprinkle with basil leaves.
Cook carrots until barely tender. Combine all ingredients except for the green pepper and onion in blender. Pour the ingredients over carrots, green pepper and onion. Refrigerate overnight.
Sift together first 4 ingredients, add remaining ingredients. Mix all ingredients together thoroughly. Place in 9 x 5 x 3-inch bread pan. Bake in 350° oven for 45 to 50 minutes or until toothpick comes out clean.
Bake cake mix in a 13-inch glass pan. While still warm, punch holes in cake by inserting a fork and pulling back. Fill the holes with the condensed milk and cream of coconut, mixed together. As you pull fork back, pour approximately 2 tablespoons of the mixture into the holes. For best results, make holes close together. After you have filled the holes, if any of the mixture is left, pour it over the top. Chill the cake. Spread with the carton of Cool Whip and sprinkle with coconut.
Melt margarine over low heat. Add chocolate and stir just until melted. Remove from heat. Stir in sweetener and vanilla. Combine chocolate mixture with cream cheese and beat until smooth. Stir in the nuts and spread mixture in a lightly greased 8-inch square pan. Refrigerate until firm. Cut into 1-inch squares. Store in refrigerator. Makes 64 squares.
Dissolve gelatin in boiling water; stir in cold water, lemonade concentrate and pineapple juice. Chill well. Pour mixture into bowl. Add ginger ale. (Optional: Garnish with strawberries.) Yield: Approximately 10 cups.
Place cabbage, 1/2 cup water and 1 teaspoon salt in a large saucepan. Cook, covered, over medium heat, for 15 minutes or until cabbage is tender. Stir occasionally.
Mix Stove Top and margarine (melted) together and put 1/2 in bottom of a dish. Mix chopped chicken, sour cream and chicken soup (undiluted) together. Put on top of Stove Top mix, then put on remaining Stove Top mix. Bake 15 minutes at 325°.
Combine syrup and rum. Pour over reserved cherries and refrigerate for 4 hours.
Mix together the sugars and flour. Beat thoroughly the eggs, milk, vanilla and butter. Add to sugar mixture. Fold in pecans. Pour into an 8-inch unbaked pie shell. Bake for 10 minutes at 375°. Reduce heat to 350° and bake for 30 to 40 minutes.
Mix ingredients in large serving bowl. Serve with salad dressing of choice and salad crackers.
Cook celery, carrots and onions in water and bouillon about 20	minutes or until tender. Add chicken broth, cauliflower and broccoli. Cook about 10 more minutes. Add soup and cheeses. Heat, but	do not boil. Turkey, chicken or ham can be added. Serves 20.