HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix first 4 ingredients. Top spread with remaining ingredients. Serve with assorted crackers, tortilla chips, etc. Recipe doubles easily for a large crowd.
Marinate crab in sherry overnight. Next day, mix everything together and heat thoroughly. Serves 4.
Preheat oven and cookie sheet to 400°. Thaw pie crust 10 minutes. Prick bottom and sides with fork. Bake crust for 10 minutes. Remove from oven and reduce temperature to 350°. Brown ground beef and onion. Drain excess fat and add seasoning mix, according to package directions. In small bowl, combine refried beans and salsa; mix well. Spread 1/2 of bean mixture in bottom of pie crust. Top with 1/2 of seasoned meat, 1 cup of cheese and crushed chips. Repeat layers, excluding chips. Bake on preheated cookie sheet 20 to 25 minutes. Remove from oven. Top with lettuce, tomato, jalapenos, olives and sour cream. Add additional sauce to taste.
Cream sugar, eggs and vanilla together. Add cooking oil. Sift flour, cinnamon, salt and soda together. Add to batter and mix well. Stir in apples, pecans and coconut. Grease and flour tube pan. Pour in batter and bake 1 hour at 350°. (If dough is too dry, add a little water, but not too much.)
In a large bowl mix the first four ingredients. (A cooked mashed potato should be added to the potato water. Instant potatoes can be used but should be runny and not solid.) Add yeast dissolved in warm water. Stir in whole wheat flour. Let rise in warm place until double. Stir down and add white flour. Finish kneading in the flour and let rise until double. Punch down and make into loaves, cinnamon rolls or bread rolls. Let rise and bake until done and brown. Makes 5 big loaves.
Fry diced bacon until crisp. Add broccoli; stir quickly until pieces are coated. Add 1/4 cup water; cover and cook for 4 minutes. Uncover; add romaine, salt and sugar and stir-fry for three minutes.
Salt the water and bring it to a boil. Add the carrots, potatoes, tomatoes, scallions and lima beans and boil gently for 30 minutes. Add the green beans, okra and corn and simmer for about 15 minutes longer. Place a spoonful of cooked white rice in the center of each soup plate and ladle some hot soup over it. Pass a bowl of Provincial Sauce, Pistou (recipe follows), for each diner to stir into his soup.
Chop ham, cheese and onion. Mix with cooked noodles. Beat eggs. Stir in milk, cream and salt. Spoon over noodles. Pour into greased muffin pan. Cook at 350° for 30 minutes.
Mix first 4 ingredients. Bake in well-greased casserole dish at 350° for 15 minutes. Remove. Top with cracker crumbs. Pour melted butter over dish. Bake for 15 minutes more until crumbs are golden brown.
Mix honey, brown sugar and catsup. Dip chicken in flour and season with garlic salt and pepper. Fry until golden brown. Place chicken on paper towels to drain grease. Place chicken in casserole dish and smother with honey barbecue sauce. Bake at 350° for about 20 to 30 minutes.
Beat butter and sugar at medium speed. Add eggs, one at a time; beat well after each at low speed. Add flour gradually, then juice and vanilla. Pour batter into greased 15 x 10-inch jelly roll pan. Score into 24 squares. Put a heaping teaspoonful of pie filling on each piece. Bake at 350° for 35 minutes. Top with 10x sugar or whipped cream.
Beat together sugar, soup, shortening and vanilla. Mix together dry ingredients and add to wet ingredients and mix well. Pour into a greased and floured cake pan and bake at 350° for 35 to 40 minutes. Cool and ice with vanilla or cream cheese icing.
Sift together baking powder, soda, salt and spices. Combine in separate bowl the pumpkin, sugar, milk and eggs. Then add dry ingredients and softened butter. Stir in nuts. Spread in well-greased pan. Bake at 350° for 55 minutes.
Mix and bake cake mix according to package directions. Slightly cool and punch holes in sheet cake. Mix pineapple and sugar; bring to a boil. Pour over sheet cake.
Brown meat (break up real fine). Add rest of ingredients. Serve with chips or fresh veggies.
Fill a large salad bowl half full with shredded lettuce. Add in layers: chopped celery, green pepper, onion, and peas. Mix together mayonnaise and sour cream and spread over layer of peas. Do not mix. Sprinkle sugar over dressing and cover top of salad with shredded cheese. Sprinkle crumbled bacon on top of cheese layer. Cover with plastic wrap and refrigerate for at least 8 hours.
Mix ingredients. Cook and stir constantly until peanuts dry out. Bake for about 20 minutes in 300° oven; stir every 5 minutes. If peanuts don't seem roasted, cook longer.
Roll roast in 1/2 of the chili powder. Combine the remaining chili powder with the jelly and heat on low heat in a small saucepan. Use 1/2 of this glaze to pour over the roast in pan. Cover and bake at 350° to 375° for 75 to 90 minutes. Use your judgment - temperature and time depend on your oven. Check directions on label of roast if needed. When roast is done, remove cover and spoon the remainder of the glaze over the roast. Set aside until you are ready to serve.
Lightly brown the ground beef in butter; drain. In a large pot, add all of the ingredients except tomatoes and rice or noodles and simmer for 1 hour or until the potatoes are slightly tender. Then add the tomatoes and the rice or noodles and simmer for 30 additional minutes or until the noodles are of desired softness. Remove bay leaf and serve.
In a skillet or electric frypan, heat piece of fat trimmed from chop until melted. Remove. Brown chops slowly in fat until rich golden brown on both sides, about 15 to 20 minutes. Pour off excess fat; season with salt. Add basil and milk. Cover and simmer for 25 to 30 minutes.
Sift together flour, sugar, cinnamon, baking powder and salt. Beat eggs and oil until light and foamy. Add vanilla. Gradually blend in dry ingredients. Stir in apples and walnuts. Pour batter into greased 13 x 9 x 2-inch cake pan. Bake at 350° for 1 hour or until cake tests done. Cool in pan on rack. Dust with confectioners sugar. Serves 12.
If using ground turkey, brown it in a large skillet, draining off any fat. Add onion, bell pepper and garlic and saute 5 minutes. (If using cooked turkey, saute onion, bell pepper and garlic in 2 tablespoons oil for 5 minutes, then add turkey.) Add all remaining ingredients except cilantro and cheese. Simmer 10 to 15 minutes, uncovered, until mixture thickens slightly. Add cilantro, then ladle into bowls and top each serving with 1 tablespoon cheese.
Mix cake mix, eggs and baking powder in large mixing bowl. Fold in oil and oranges with juice. Bake at 350° for 15 to 20 minutes in 3 (8-inch) greased and floured pans. Cool.
Beat cream cheese, sugar, milk and peanut butter until creamy. Fold in Cool Whip. Beat lightly until mixed and put in crust. Refrigerate.
Take mandarin orange juice and add cold water to juice to make 1 cup. Stir boiling water into gelatin in a large bowl. Stir 2 minutes or until completely dissolved. Stir in measured liquid and refrigerate 1 1/4 hours until slightly thickened. Stir in whipped topping with wire whip until smooth. Refrigerate 10 minutes or until mixture will mound. Stir in fruit and coconut. Spoon into 6-cup mold. Refrigerate 3 hours or until firm. Unmold on a large plate.
Cook hamburger and sausage together; then add cheese. Bake ingredients at 350° in a 9 x 13-inch dish. Cook until bubbly and cheese is golden brown.
Rub chicken with garlic, then salt and pepper. Throw away garlic. Melt butter with oil in small saucepan. Remove from heat and stir in lemon juice, parlsey and basil. Brush chicken all over with mixture, then place skin-side down on lined broiler rack. Place under boiler for 7 to 10 minutes on each side, basting frequently with butter mixture. After 15 minutes, test chicken for doneness by inserting skewer into thigh, if juices run clear, the bird is done. Spoon over any remaining butter mixture.
Boil chicken until done. Boil spaghetti in broth from chicken. (If not enough add the can of chicken broth). Debone chicken while noodles are cooking. Cut up cheese into blocks (small). Place cheese and milk in pot; melt over low heat. After cheese sauce is melted, add mushrooms, Ro-Tel and chicken together. When noodles are at your desired tenderness, add sauce with noodles and season to desired taste. Enjoy your dinner.
Combine first 6 ingredients in glass bowl. Let stand overnight; then drain. Mix other 6 ingredients in pan and bring to a boil. Boil 2 minutes. Add pepper mix and boil 3 minutes. Pack in hot jars and seal.
For Flavored Ice Cream: Use eight bananas, 6 to 8 peaches or 1 quart strawberries.
Whip strawberry Jello and Cool Whip. Add fresh strawberries. Pour in pie shell. Top off with more Cool Whip. Chill for 1 hour.
Mash cream cheese. Add peppermint and coloring. Mix sugar. Knead until like pie dough. Roll into balls the size of marbles. Place one side in small amount of sugar. Press sugar side into mold; ummold at once. Get mold from cake decorating supply.
In a saucepan, combine sugar, water, butter and raisins. Bring to a boil, stirring constantly. Remove from heat. Let cool. Blend in flour, cinnamon, baking soda and nutmeg. Pour into lightly greased, 15 x 10 x 1-inch jelly roll pan. Bake for 12 to 15 minutes at 350°. Cool. Frost with powdered sugar icing or serve as is.
Preheat oven to 325°. Spread butter or margarine on bottom and sides of a 2-quart casserole dish. Layer potatoes and onion in prepared casserole dish. Sprinkle with salt and pepper. Arrange ham slices over top. Spoon soup evenly over ham slices. Sprinkle with cheese. Cover and bake 1 hour or until done.
Remove icing from cookies and crush cookies in chopper or food processor until granular-like. This is the dirt. Cream the margarine, cream cheese and 10x sugar together. Mix the pudding with the milk and fold in the Cool Whip and blend with the first 3 ingredients.
Dissolve yeast in warm water (not hot). Add shortening and mix. Add salt and sugar and stir well, then add your flour. Cover and put in refrigerator to raise overnight. Bake in oven at 375° until golden brown.
Fry cut-up bacon. Beat eggs, sugar, vinegar and water. Add mixture to fried bacon and bring to a boil. Pour over dandelion or lettuce.
Mix all ingredients together; do not drain juices. Chill in refrigerator. Makes good for a punch.
Saute onions in butter. Scrape into a bowl. Combine eggs and sour cream; mix lightly. Add to onions and butter. Season with salt, pepper and Tabasco sauce. Pour into pie shell. Sprinkle with cheese. Bake at 450° for 20 minutes. Reduce heat to 325° and bake for 20 additional minutes. This pie is delicious.
Brown meat; add seasonings. Sear onion and pepper. Mix liquids together in pan and heat. Line bottom of casserole dish with chips; put layer of meat, liquid, then cheese. Bake at 325° for 30 to 45 minutes.
Combine the apples, granulated sugar and brown sugar and let set for 1 hour. Then drain off juice and retain.
Mix all ingredients together. Pour in a well-greased and floured baking dish. Bake at 350° about 20 minutes. Do not overcook.
Cook macaroni until tender and drain (set aside). Brown hamburger with finely chopped onion. Mix all ingredients together and put in casserole. Cook at 350° for 20 to 30 minutes.
Slice potatoes 1/8 in. to 1/16 in. thickness, and place in ice water. Drain. Pat dry with paper towel. Pour melted butter or oil on lrg. baking sheet. Add potato slices to pan, turning to coat. Season with Italian seasoning or your choice of flavors. Bake at 450° for 15 minutes or until tender.
Place rolls flat on cookie sheet with sides touching. Bake at 375° 10 to 13 minutes until brown. Cool, mix cream cheese, mayo. & dressing mix. Spread on cooled dough. Top with vegetables such as broccoli, cauliflower, carrots & radishes. Chill before serving.
Soften cream cheese at room temperature. Cream the cream cheese. Mix in remaining ingredients until smooth. Pour in pie shell. Chill for 1 hour. Top with cherries and serve.
Spread uncooked rice in a long, greased casserole dish. Place chicken pieces over rice. Chicken may be cooked with or without skin. Mix water with soup and pour over the chicken. Add salt and pepper to taste. Cook for 1 hour at 350° or until chicken is tender. Finished dish should be brown on top. Serve while hot.
In top of double boiler, mix flour, cocoa, sugar and salt. Add milk and egg yolks. Place on bottom of double boiler in which water is boiling. Cook on high heat, stirring constantly until thick. Remove from heat. Add oleo and vanilla. Beat until smooth. Pour into baked pie shell.
Heat oven to 325°. Combine flour, 1 cup sugar, baking powder, cinnamon and salt in a large bowl. Separate eggs. Combine the yolks, oil, water and 1 teaspoon of vanilla. With electric mixer on low, gradually beat yolk mixture into flour mixture until smooth. With clean beaters, beat whites with cream of tartar until soft peaks form. Beat in 1/2 cup sugar until stiff peaks form. Fold egg whites into batter.
Place lettuce on large serving dish. Artistically add all other ingredients except dressing. Be creative. Drizzle with Italian dressing and serve.
Mix butter and sugar. Add flour, salt and extract. Beat hard. Roll dough into log about 25-cent piece in diameter. Cut in 3/4-inch slices. Bake on ungreased tray at 400° for 10 to 12 minutes. Roll in powdered sugar while still hot. Makes 2 dozen (3/4-inch) cookies.
In a small bowl or measuring pitcher, combine first 6 ingredients. Mix cucumbers and onions in microwave bowl. Pour vinegar mixture over cucumbers and onions. Microwave, uncovered, on High for 5 minutes. Stir well. Return to microwave for 5 minutes more. Cool. Pour into quart jar and refrigerate. Pickles are ready to eat when thoroughly chilled. Store in refrigerator. Makes 1 quart.
Dissolve yeast in warm water with 1 teaspoon sugar. Put in a large bowl. Melt 1 stick margarine. Add sugar, salt and milk. Mix in flour; let rise. Roll out and cut in strips of dough. Melt 1 stick of margarine. Dip strips of dough in melted margarine and place in layers in tube pan. Let rise and bake 35 to 40 minutes at 350°. To serve, just pull strips off, don't cut.
Easier if cooked in the crock-pot. Cut chicken. Take off the skin. Cut vegetables in small chunks. Pour 1 can chicken broth and water (if needed) and salt and pepper. Cook on slow in the crock-pot until meat and vegetables are tender.
Combine puddings and water. Cook over medium heat to boiling point. Remove from burner; add jello. Put whole mixture in refrigerator to cool. Mix in oranges and Cool Whip; cool for 2 hours. (Any kind of jello flavors and matching fruit can be used.)
Combine all ingredients except fish. Add fish and marinate 3 hours or more. Turn occasionally. Broil 3 inches from heat for 15 to 20 minutes. (210 calories)
Brown meat in small amount of oil. Add 2 cups water and next 9 ingredients. Simmer 1 1/2 hours. Remove bay and garlic. Add vegetables, cover and cook until vegetables are tender. Thicken liquid with flour, if desired. Serves 6 to 8.
Add soda to dates and pour hot coffee over them. Let stand while mixing other ingredients. Mix flour, salt, sugar and baking powder. Add butter and walnuts, mix thoroughly. Stir into date mixture. Add egg well beaten and vanilla. Let rise 15 minutes in pan and bake 1 hour in 350 degree oven.
Mix all together in large bowl. Press into a baking dish. Store in refrigerator to retain flavor. Make 48 hours before serving.
Let cream cheese stand at room temperature. Chop beef and onions into small bits. Mix all ingredients together. Make into 3 or 4 balls and wrap in wax paper. Refrigerate.
Cream butter and sugar. Add eggs; beat with electric mixer. Add bread and pineapple with juice. Put into a buttered casserole. Bake in a 350° preheated oven for 40 to 45 minutes. Serves 8.
Chop or grate cabbage in large bowl. Mix all together the carrot, cabbage, onion, celery and green pepper.
Prepare chicken by loosening the breast skin from the meat. Place 3/4 teaspoon rosemary and 1 tablespoon of butter on each side of the breast under the skin. Take the remaining 1/2 teaspoon of rosemary and place inside the cavity. Truss the bird. Sprinkle with salt and pepper to your taste. Rotisserie for 2 hours, or until meat pulls from the bones easily.
Mix ingredients together. Press into ungreased 12-inch pizza pan. Spread center area very thin. Bake at 350° until well browned. Cool before cutting into pie shaped wedges.
Mix mayonnaise, sour cream and taco seasoning. Layer beans, sour cream mixture, tomatoes, etc. Serve with chips.
Bring sugar, margarine and evaporated milk to a boil. Remove from heat and add pudding mix and oatmeal. Cool 15 minutes. Drop by teaspoonful onto waxed paper lined tray.
Boil chicken til done. Let cool. Chop chicken up. Brown ground beef. Drain. In a big stew pot, mix all ingredients thoroughly. Cook on medium-low for 45 minutes or until hot.
Brown ground beef in skillet, stirring until crumbly, drain. Add garlic and onion. Cook until onion is tender. Add ketchup, oregano, sugar, cream cheese, tomato sauce and cheese. heat to serving temperature. Spoon into dish. Serve hot with chips.
In large saucepan, melt butter. Saute garlic and pepper. Add Parmesan cheese, oregano and parsley. Mix completely. Add oil, clams and sauce. Heat thoroughly. Serve over linguini.
Soften cream cheese. Blend with marshmallow cream. Chill for 1 hour.
Saute onion in 2 tablespoons margarine. Add cheese to melt. Add soup. Cook about one minute. Cook broccoli according to package instructions. Drain broccoli and place in casserole dish. Pour cheese and soup mixture over broccoli. Cut 4 to 6 slices of bread into croutons. Drizzle with remaining margarine. Place on top of casserole. Bake at 350° for 25 to 30 minutes.
Separate eggs; beat egg yolks well and add sugar. Beat until fluffy. Add flour, milk and vanilla. Cook until thick. Add coconut or pineapple. Save about 1/4 cup of pineapple to put on top of meringue. Pour into baked pie shell. Top with meringue; add coconut or pineapple on top of meringue. Bake at 300° for about 15 minutes or until lightly browned.
Preheat oven to 425°. Pierce potatoes and microwave on High for 12 minutes. Bake in oven for 15 minutes. Slice off potato tops. Scoop out pulp, keeping skins intact. Mash pulp in medium bowl. In a small skillet on medium heat, saut onions in butter about 5 minutes. Add broccoli, salad dressing and onion to potato pulp and mix well. Add 1/2 cup Cheddar cheese and mix. Brush outside of potato skin shells with oil. Spoon potato mixture into shells, dividing evenly. Place on baking sheet and sprinkle with the rest of Cheddar cheese. Bake potatoes until heated through about 15 minutes. Sprinkle with parsley, salt and pepper to taste.
Mix sugar, oil, eggs, vanilla, salt and lemon juice; beat well. Sift flour, soda and spices. Add flour mixture to sugar mixture and beat. Add fruit and nuts; mix well. Bake in a 10-inch stem pan which has been greased and floured. Bake at 325° for 1 1/2 hours. A Bundt pan is ideal. This cake freezes well.
In a large bowl, combine flours, baking powder, salt, thyme, onion, and chives. In a separate bowl mix the butter, egg and milk. Add the liquid ingredients to the dry, stirring only until the dry ingredients are moist. DO NOT OVER MIX! Spoon the batter into well oiled or paper lined muffin cups. Bake for about 20 minutes at 375 degrees or until a toothpick inserted in the center comes clean.
Pour sugar in bowl. Melt butter and pour into sugar. Blend well by stirring. Stir in vanilla. Pour mixture onto surface that has been dusted with dry confectioners sugar. Knead about 1 minute. Flatten dough out. Put peanut butter on dough. Spread out. Roll up into one large roll. Cut into slices and refrigerate.
Mix Marshmallow Creme, sugar, evaporated milk, butter and salt. Bring to a boil on medium heat, stirring constantly. Boil for 5 minutes. Remove from heat. Add chips and nuts. Pour in Pyrex dish and cool.
Fry beef and onions; set aside. Mix ketchup, mustard, vinegar and salt. Combine with beef mixture. Bake at 350° for 45 minutes.
Melt and brown butter in a saucepan; add hot water. When cooking, stir in dissolved flour. Cook 3 to 5 minutes, stirring all the time. Add salt. Tastes like real gravy.
Mix all ingredients well, but only use half of the shredded cheese. Put in 12 x 8-inch baking dish. Sprinkle the rest of the shredded cheese on top. Bake at 350° for 20 minutes. Serve with tortilla chips or crackers.
Dissolve gelatin in 1/2 cup water and set aside. Bring to boil 2 cups water, sugar and lemon extract. Stir in dissolved cornstarch. Remove from heat and stir in pinch of salt and dissolved gelatin. Add red coloring to make a strawberry shade. Set aside to cool, stirring often until really cold. Have whole, ripe berries washed and dry as possible. Add filling to berries and, using a fork and a light touch, mix thoroughly. Do not bruise or mash berries. Pile in baked pie shell and chill in refrigerator. Serve with whipped cream.
Heat oven to 400°. Spray 15 x 10 x 1-inch baking pan with nonstick cooking spray. Place 1 chicken breast half in each corner of the pan. Cut unpeeled potatoes into 1-inch cubes. Place potatoes, onions and pepper into center of pan. Pour melted margarine over chicken and vegetables. Sprinkle evenly with cheese, garlic powder and paprika. Bake for 40 minutes or until chicken is fork-tender and juices run clear, stirring vegetables once halfway through the cooking. Makes 4 servings. Add carrots, broccoli or other vegetables for variety.
Combine ingredients and mix well. Chill before serving. Yield: 1 1/2 cups. Good on fruit!
Cut biscuits into fourths and roll into little balls. Put brown sugar, granulated sugar and cinnamon into a bowl and mix well. Put each biscuit ball into mixture and coat well. Place biscuits into a Bundt pan and press down lightly. Melt the oleo and pour it over the biscuits. Add milk and sprinkle remaining sugar mixture over the biscuits. Bake at 350° for 20 minutes or until cake is a light brown. You may want to add a little more cinnamon or brown sugar to the top of the cake when you remove it from the oven.
Put the brown sugar, margarine and cornstarch together in a saucepan. Cook until smooth.
Beat eggs, adding sugar gradually. Beat until smooth. Add cooled margarine and vanilla or anise. Sift flour and baking powder together and add to egg mixture. Dough will be sticky enough to be dropped by spoon. Drop by spoonful into Pizzelle iron.
Measure first cup of flour into a bowl. Cut in butter. Sprinkle with 2 tablespoons of water. Mix with a fork. Round into a ball. Divide in half. Pat into two strips, 12 x 13-inch. Place 3 inches apart on ungreased baking sheet.
Cook bacon and onion until bacon is crisp and onion golden. Add wine. Cook over low heat until wine evaporates. Add cream and heat gently. Do not boil. In a large pasta dish, beat eggs, cheese, pepper, parsley and nutmeg. Mix in spaghetti and coat well as quickly as possible. Pour in bacon mixture. Stir quickly. Add salt to taste. Serve immediately. Serves 4 people.
Brown beef and bacon. Add onions. Add other seasonings. Drain lima and kidney beans. Add beans to meat mixture. Bake at 350° for 1 to 1 1/2 hours in 1 1/2-quart casserole.
Combine all ingredients except salt in greased 1 1/2 quart casserole. Sprinkle with salt. Bake at 350° for 25 minutes.
Trim crusts, flatten bread with rolling pin. Blend cheese and egg. Spread on bread, roll asparagus spear in each slice (2 if asparagus is small), fasten with toothpicks. Dip in melted margarine. Bake 15 minutes, or until brown in 400° oven. They freeze nicely and if frozen remove from freezer and let thaw in refrigerator, then bake.
Make 10 balls. Put in fridge for 2 hrs. Then roll out with sugar and cinnamon. Cut out like a pizza, then roll each piece together, starting at wide end, forming a horn. Put in pan and bake at 350°F until golden brown. Remove from pan right after baking. Put upside down to cool.
Grate cheese and set aside. Add 1 tablespoon butter to water to	cook macaroni. Cook for 9 minutes and drain. To make sauce, melt butter on low heat.	Stir in flour and 1/2 teaspoon salt and pepper.	Turn up heat and cook flour and butter for 2 minutes, stirring, but do not brown (this prevents starchy taste). Add milk	all at once, stirring constantly. When slightly thickened, take off heat and cover.