HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place 1/2 of cream cheese, split lengthwise on serving dish. Layer onion, sauce and crab meat on cream cheese. Cover with other half of cream cheese spread and with remaining sauce all over. Serve with crackers.
Mix all ingredients together. Place in bread pan. Bake at 350° for 40 minutes, or until done.
Drain salmon, reserving 1/3 cup fluid; flake. Combine salmon with bread crumbs, onion and parsley. Add reserved salmon liquid, eggs, lemon juice and pepper; mix well. Shape into patties. Fry salmon patties in oil over medium heat until lightly browned on both sides. Serve hot. Garnish with lemon wedges. Makes 6 servings.
Cream sugar, Crisco and eggs. Add pumpkin and water. Sift flour, soda, salt, baking powder, cinnamon and cloves. Stir in nuts and raisins. Bake at 350° for 1 hour and 10 minutes.
Cut crust off slices of bread; spread on cream cheese and roll up. Slice in 1/2. Dip each roll up in butter, then in the combined cinnamon-sugar mixture. Bake on cookie sheet. Bake 10 minutes at 300°.
Mix all ingredients. Cover with shredded Cheddar cheese. Bake in 350° oven for 45 minutes to 1 hour, until bubbly.
Mix oatmeal and pecans and/or coconut in mixing bowl; set aside. Bring sugar, cocoa, milk and margarine to a boil for 1 minute. After removing from cooktop, add vanilla and pour over oatmeal mixture; mix thoroughly. Drop by spoonful on wax paper and cool.
Combine first 4 ingredients in saucepan. Cook over medium heat, stir constantly until sugar is dissolved. Cook without stirring to a hard boil stage (260°) or until a small amount of mixture forms a hard boil when tested in very cold water. Just before syrup reaches 260°, beat egg whites until stiff but not dry. Pour 2/3 of the syrup slowly over whites, beating constantly. Return the other 1/3 syrup back to the medium heat for 2 to 3 more minutes. Pour remaining syrup over whites and beat until whites hold shape. Add vanilla. Beat well. Add nuts or cherries before pouring into a lightly buttered dish or drop by spoonful on wax paper.
Bring water to a boil. Slowly stir in grits. Reduce heat; cover and simmer until done. Remove from heat. Add butter and cinnamon sugar to taste; stir until mixed. Serve in bowls; top with cinnamon sugar. Makes 4 servings.
Combine all ingredients and toss. Amount of Wish-Bone dressing can be reduced. Serve chilled.
In large bowl mix ice cream, pudding, and candy. Mix graham crackers and butter to make crust. Place in casserole dish. Pour ice cream mixture on top of graham crackers; top with cool-whip.
Mix jello and sugar together. Dissolve in hot liquid or put on stove and bring to a boil. Cool in refrigerator. Add sliced strawberries. Pour into prepared pastry shell. Place in refrigerator until ready to serve, then top with whipped cream before serving.
Line a 10-inch pie plate with your favorite pie crust. Into this put cranberries, 1/2 cup sugar and 1/2 cup chopped nuts. Mix margarine, 1 cup sugar, beaten eggs and flour. Pour this batter over cranberries and bake at 350° for 60 minutes. Great for the holidays!
Chicken casserole preparation: Place peas and carrots in a 1 1/2 quart casserole. Cover with waxed paper; microwave on 100% (high) 10 minutes. Set vegetables aside. Coat chicken pieces with browning mix below; place coated pieces in a 2 1/2 quart casserole. Cover; microwave on 100% (high) for 20 to 25 minutes, rearranging chicken after 12 minutes. Pour drippings into a measuring cup; set aside. Remove chicken. Combine oil, onion, bell pepper and garlic in same casserole. Cover; Microwave on 100% (high) 3 minutes. Add water to drippings to make 2 cups. Add drippings, rice, salt, tomatoes and azafran to onion mixture. Cover; microwave on 70% (medium high) 7 minutes. Add chicken, peas and carrots. Cover and microwave on 70% (medium high) 5 minutes. Serve hot. Servings: 6.
Combine water and yeast. Let set 15 minues. Add remaining ingrediens. For extra softness, you may add a pack of instant mashed potatoes (prepared as on box) before adding all the flour. Dough will be a little sticky and does not need much kneading. Use plenty flour to roll out.
Bake cake according to box, then cut both in half to make 4 layers. Blend sugar; add sour cream. Add Cool Whip. Blend until creamy, then ice cake with mixture. Sprinkle with coconut; keep refrigerated until ready to serve.
Melt butter in 13 x 9-inch baking dish. Sprinkle graham cracker crumbs over melted butter evenly. Sprinkle evenly the coconut, then chocolate chunks, then butterscotch morsels. Sprinkle nuts over top and press lightly. After cooled, cut into bars.
In a large bowl, toss the peaches with flour, nutmeg and salt. Turn the mixture into pie shell. Pour cream over the top. Bake in a 350° oven for 35 to 40 minutes. Makes 6 to 8 servings.
Fry bacon; set aside. Pour off all but 3 teaspoons drippings. Saute onions in drippings. Steam broccoli; drain. Put into dish. Pour onions, bacon and walnuts over top and serve.
Mix the apricots or dates, coconut and sweetened condensed milk very well with spoon. Shape into small balls. Roll in powdered sugar. Keeps quite well. Store, covered, in a cool location. Better if refrigerated.
Arrange evenly in greased baking dish the potatoes and onion. Sprinkle with salt and pepper. Cover potatoes with water. Mix hamburger, milk, oats, ketchup, onion, salt and pepper in bowl. Spread mixture evenly over potatoes. Bake for 1 hour at 350° or until potatoes are tender. Serves 4 to 6.
Mix spaghetti, beef and sauce together. Pour into a 9 x 13 inch pyrex dish. Top with cheddar and mozzarella cheese. Bake at 350° until cheese melts.
Preheat oven to 375°. Grease a jelly roll pan. Place twisted strips on pan. Spread pie filling over bread sticks. Bake 15 to 20 minutes. Remove from oven. While hot, drizzle with frosting. Cut into thirds.
Peel 2 or 3 medium-size potatoes; slice. Arrange in bottom of a greased casserole dish. Brown and salt 1 pound ground beef. Put on top of potatoes. Mix together vegetable soup and mushroom soup; pour mixture over ground beef and potatoes. Crush potato chips and put on top. Bake at 350° for approximately 1 hour or until browned.
Have butter or oleo soft. Add sugar; cream together well. Add flour and beaten eggs; beat well. Stir in buttermilk, vanilla and lemon juice. Pour into unbaked pie shell. Bake at 350° for 45 to 55 minutes or until tested done. Cool completely before serving.
Preheat oven to 350°. In 2 1/2 to 3-quart saucepan over low heat, melt butter. Remove from heat. Add sugar, flour, cocoa, baking powder, salt, eggs and vanilla. Stir with spoon until batter is well blended and smooth. Stir in 1 1/2 cups semi-sweet morsels and nuts if desired. Spread in 13 x 9-inch baking pan. Sprinkle with remaining 1/2 cup morsels. Bake for 30 to 35 minutes until set. Cool on wire rack. Cut into 2-inch squares.
Cook rice as directed. Set aside. Saute minced onion in oleo. Blend in flour and salt and pepper to taste. Stir in milk and chicken broth. Stir until thickened. Mix white sauce and cooked chicken into the rice. Turn into a 2-quart buttered casserole dish. Sprinkle cracker or corn flake crumbs over top of crisp topping before baking. Bake at 425° for 30 minutes.
Cut lengthwise slice from top of bread loaf; remove center, leaving 1-inch thick shell. Cut removed bread into bite-size pieces; set aside.
Dissolve lemon gelatin in boiling water. Dissolve plain gelatin in cold water. Mix them together. Add grapefruit juice, ginger ale and sugar; mix all. When it starts to set, add grapefruit sections. Pour into oblong dish or mold and refrigerate.
Cook ground beef, sausage and onion, then drain. Hull out bread loaves. Mix meat, egg and the hulled out bread. Then layer cheese and meat mixture to fill hulled out loaves. Put the top of the bread back over loaf. Cover with foil and bake 30 minutes at 350°.
Melt shortening in a 3 to 4-quart saucepan over low heat; let cool. Add sugar, molasses and egg; beat well. Sift together flour, soda, cloves, ginger, cinnamon and salt. Add to first mixture; mix well and chill. Form into 1 inch balls; roll in granulated sugar and place on greased cookie sheets 2 inches apart. Flatten with fork. Bake at 375° for 8 to 10 minutes.
Put beef in casserole. Add mushroom soup and mushrooms. Sprinkle dry onion soup on top. Add dry sherry. Cover casserole dish. Bake approximately 3 hours in a 325° oven. Do not open. The last 1/2 hour, bake uncovered. (Check for doneness.) Use large casserole dish, or it may boil over.
Blend together sugar, cocoa and cornstarch. Add beaten egg yolks and milk. Cook until mixture comes to a hard boil, stirring constantly. When thickened, add vanilla and pour into baked tart shells. Top with meringue and brown lightly in 475° oven. Yields 8 tarts.
Sift dry ingredients together into mixing bowl and then combine with milk and cooking oil. Stir until just moistened. Drop by tablespoons into bubbling stew or boiling chicken parts with broth for dumplings. Cover tightly; let mixture return to boiling. Cook 12 to 15 minutes without removing cover. Double recipe for larger amount.
Mash bananas. Add soda and salt. Cream butter; add sugar and salad oil. Then add bananas and eggs, one at a time; beat. Sift flour. Add in gradually nuts and raisins with flour. Stir all together. Bake at 350° until done. Wait 36 hours before cutting.
Mix first 3 ingredients well and add eggs. Add next 3 ingredients. Pour	in unbaked pie crust.	Place in preheated oven. Bake at 350° for	15 minutes, then turn oven down to 300° and continue to bake for 25 minutes.
Melt butter; add brown sugar. Let cool. Add egg and rest of ingredients. Add 1/2 cup chopped nuts, if desired. Spread in well-greased 8 x 8-inch baking pan. Then sprinkle 1/2 cup chocolate chips over the top. Bake at 350° for 20 to 25 minutes.
Preheat griddle or large skillet over medium-low heat while you make the batter. Beat together the milk and egg yolks. Mix the dry ingredients. Beat the egg whites with a whisk or electric mixer until stiff but not dry. Combine the dry ingredients and milk-yolk mixture, stirring to blend. Gently fold in the beaten egg whites; they should remain somewhat distinct in the batter. Add about 1 teaspoon of butter or oil to the griddle or skillet and, when it is hot, add the batter by the heaping tablespoon, making sure to include some of the egg whites in each spoonful. Cook until lightly browned on the bottom, 3 to 5 minutes, then turn and cook until the second side is brown. Serve, or hold in a 200 degree oven for up to 15 minutes.
Soften at room temperature the Cheddar and the cream cheese. Mix half Cheddar with half cream cheese, then add rest of cheeses and other ingredients. Chill overnight. Serve with small bread sticks. Keeps in the refrigerator for at least 2 weeks.
In a Dutch oven combine peaches, 1 cup sugar, water, cornstarch and cinnamon. Cook and stir until thickened and bubbly. Transfer to a 3-quart rectangular baking dish.
Brown ground beef in a Dutch oven over medium high heat. Add onions, carrots, celery and garlic. Cook 10 to12 minutes until vegetables are softened. Add chicken broth, tomatoes, Worcestershire sauce, red pepper sauce and pepper; bring to a boil. Reduce heat, cover and simmer 15 minutes.
Preheat oven to 375°. In large, shallow baking dish, place chicken; pour dressing over. Bake 40 minutes, basting occasionally. Turn chicken. Add vegetables (except tomatoes) and cheese. Bake until chicken is tender. Add tomatoes and bake 5 minutes more.
Beat eggs and sugar with a whisk (or by mixer) until sugar is dissolved; add water, milk, salt and vanilla. Place in dish, then bake 30 to 45 minutes at 300° in pan containing 1-inch water.
Mix macaroni and cheese by directions on the box. When completed, add 1 egg. Mix well. Spread in the bottom of a 9 x 13-inch baking dish. Next, spread a jar of Ragu pizza sauce. Add toppings of your choice and top with Mozzarella cheese. Bake at 375° until cheese is melted and bubbly.
Bring water to a boil in saucepan. Add salt and grits. Cook until done, following directions on package. Remove from heat. Stir a couple of tablespoons of grits into beaten eggs. Add back to the grits. Stir in remaining ingredients, except 1/4 cup of cheese. Pour into buttered 1 1/2-quart baking dish. Top with remaining cheese. Bake at 350° for 1 hour. Yield: 4 to 6 servings.
Cook chicken. Debone and cut into small pieces. Mix together cream soup, drained Veg-All, Pet milk and onion. Put 1/2 Pepperidge Farm mix in a 9 x 13-inch pan. Pour 1/2 cream mixture. Put all of cut up chicken. Pour other half of cream mixture. Top with rest of Pepperidge Farm mix. Pour 1 1/2 cups chicken broth over pie. Bake at 350° until brown, about 1 1/2 hours.
Sift together baking powder and salt. Cream butter and sugar together. Add flour and milk. Stir in vanilla. Fold in egg whites. Pour into a greased 9-inch pan. Bake at 350° for 30 minutes.
Melt butter in bottom of baking dish. In plastic bag mix flour, Parmesan cheese and a dash each of salt and pepper. Add several potato wedges and shake until wedges are covered. Place wedges in baking dish. Bake 1 hour at 350°.
Cream butter, shortening and sugar until light and fluffy. Add one egg at a time, beating well after each. Combine dry ingredients and milk alternately to creamed butter mixture. Add flavoring; mix. Preheat oven to 350°; cook for 10 minutes, then reduce to 325° for 1 hour and 15 minutes.
Peel eggplant and cut in 1/2-inch slices. Lay out on paper towel for 20 minutes. Dip each slice in flour. Brown eggplant quickly over medium heat. Pour 1/4 of tomato sauce in bottom of 2-quart casserole dish. Top with 1/3 eggplant slices, 1/3 tomato sauce and 1/3 of cheese. Cover and bake in hot oven (400°) for 20 minutes. Uncover and bake 10 minutes more. Serves 4.
In a medium salad bowl combine peas, onion, green pepper, and garlic. Stir together all remaining ingredients and pour over vegetable mixture. Chill. Cover for at least 12 hours in refrigerator. Yield: 8 servings.
*If desired, substitute 1 (16 ounce) bag any frozen vegetable combination, cooked and drained, for fresh vegetables.
Mix all ingredients (except potatoes) well. Pour this mixture over potatoes and stir well. Pour into an 8 or 9-inch baking dish and bake at 300° for 1 hour.
Beat eggs, oil and sugar well. Add cinnamon, allspice, vanilla and zucchini. Sift flour, soda, baking powder and salt. Add to liquid mixture. Add walnuts and raisins. Bake at 350° for 1 hour.
Mix sugar, butter and eggs together with an eggbeater. Add flour, salt and rhubarb. Bake until thick at 450° for 10 minutes, then 350° for about 30 minutes.
In a large bowl, stir together dry ingredients. Add oil, eggs, carrots, pineapple and vanilla. Mix until all ingredients are moistened. Beat with electric mixer 2 minutes at medium speed. Bake at 350° for 35 minutes in 2 (9 x 9 x 2-inch) pans.
Saut onion, celery and pepper in drippings. Do not allow to brown. Add flour and stir until moistened. Slowly add tomatoes and ketchup, stirring to blend. Add Worcestershire sauce and salt, mixing well. Add cooked shrimp long enough to get hot, just before serving. Serve over mounds of cooked rice. Can be frozen.
Cream the margarine until light and fluffy. Add cheese, parsley, jalapeno chili and sauces until smooth. Makes 1 1/2 cups.
Heat oven to 375°. Peel shrimp. Make a shallow cut lengthwise down back of each shrimp; wash out vein. Pour oil into a 13 x 9-inch baking dish. Place shrimp in oil. Sprinkle with parsley, onions and garlic. Drizzle with wine and lemon juice. Sprinkle with salt and pepper. Bake, uncovered, about 20 minutes or until shrimp are pink.
Cook artichoke bottoms according to package directions. Drain well. Place in a buttered baking dish.
Mix all together. Pour in vanilla wafer or graham cracker crust. Chill for 1 hour.
Pour 1 jar Zesty Italian dressing over vegetables. Let sit for at least 1 hour in refrigerator.
Mix noodles, broccoli, chicken and mushrooms. Place in 9 x 13-inch pan. Season with salt and pepper. Mix together soups and pour over top. Top dish with fat-free cheese. Bake at 350° for 45 minutes. Makes 12 (1 cup) servings.
Boil macaroni according to instructions on box. Make white sauce by melting shortening and adding flour and salt, then stirring in milk slowly. Put into casserole a layer of macaroni, a layer of shrimp, a layer of pieces of cheese and pour on the white sauce. Continue to do this until bowl is filled. Cover top with bread crumbs and dot crumbs with butter for better flavor. Bake at 350° for about 20 minutes. Serves 8.
Simmer butter, cream cheese, garlic, Velveeta cheese and milk in a nonstick saucepan, stirring frequently. When mixture is hot, add Parmesan cheese and shrimp or lobster. Serve over cooked fettuccine and top with fresh parsley.
Brown garlic in 2 tablespoons of butter and add to 2-quart saucepan. Drain liquid from clams into saucepan. While simmering, add white wine. Thicken with flour mixture. Add salt and pepper to taste and add the clams. Keep on low heat. Meanwhile, boil linguine in salt water with small amount of oil to prevent sticking. Drain and add sauce to linguine. Top with fresh grated cheese and ground pepper.
Mix the pork, flour and eggs in a bowl. Season with salt and pepper. Form into small balls. This amount will yield around 20 to 24 balls. Fry in hot oil. Set aside. In another pan, saute the garlic in 1 tablespoon cooking oil. Add the onions, the tomato sauce and stock. Season with salt and pepper. Cover and cook for 10 minutes. Add the fried meat balls. Cover and cook for another 5 minutes. Serve hot.
Melt margarine, then mix graham crackers together with margarine. Spread evenly in a 13 x 9-inch pan. Set aside. Cream together powdered sugar, Cool Whip and cream cheese; spread evenly over graham cracker mixture, then pour cherry pie filling over cream mixture evenly. Chill 2 hours and serve.
Melt butter in large pot. Peel, cut in half, and slice onion so slices are still fairly large. Saute in butter until it starts to become translucent, stirring occasionally. Sprinkle with flour, stir and cook continuously so flour can begin to cook. Add cans of broth and parsley. Simmer 20 to 30 minutes. Put in bowls, add croutons and sprinkled cheese if desired.
Prepare dough. Spread into greased 15 x 10-inch jelly roll pan. Bake in 375° oven for 20 to 25 minutes. Cut into 2 x 1 1/2-inch bars.
Peel, slice thin and cook carrots and salt in water until tender; drain. Mix other ingredients with carrots; let stand overnight. Good hot or cold.
Boil chicken until tender. Remove from water. Cool and cut into pieces. Crumble breads. Add all ingredients, except the margarine. Stir well. Pour into crock-pot. Dot with margarine. Cover and cook on high for 2 hours or on low for 3 to 4 hours. When done, remove lid and fluff with fork. Let cool 15 to 30 minutes before serving. (Chicken should be boneless and skinless.)
Generously grease cookie sheets. In large bowl, combine roll mix with included yeast packet, cheese, and dill; mix well. Stir in 1 cup hot water, butter, mustard, and egg until dough pulls away from sides of bowl. Turn dough out onto lightly floured surface. Shape into a ball with greased or floured hands. Knead for 5 minutes until smooth, sprinkling with more flour if needed. Cover dough with large bowl; let rise for 5 minutes. Divide dough into 20 pieces. On lightly floured surface, roll each piece into 8-inch rope; tie into a loose knot. Place 2-3 inches apart on greased cookie sheets. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80-85°) for 25 minutes or until almost double in size. Heat oven to 375°. Uncover dough. In small bowl, beat all glaze ingredients; lightly brush over rolls. Bake at 375° for 13-18 minutes or until golden brown.
Make graham cracker crust in 9 x 13 pan. Bake 10 to 12 minutes at 400°. Let cool.
If not using canned broth, boil a whole chicken. Make a large skillet of corn bread; don't let it get real brown, just well done. In large bowl, mix onion, celery, 2 slices of bread, shortening, seasoning and 2 cups of broth and let set until it is all moist. Crumble corn bread in bowl. Stirring constantly, add eggs fast so not to cook with corn bread. Add a little bread at a time. Taste for seasoning amount before baking. Add salt and pepper. Add margarine to pan before mixture. Bake at 500° in preheated oven until brown peaks form on top.
Pour over 4 cups coarse bread crumbs (I use day old French bread torn into small chunks). Heat oven to 350°. Pour mixture into buttered 1 1/2-quart casserole. Place casserole in baking pan with about 1/2-inch water. Bake 40 to 45 minutes or until knife inserted in center comes out clean. Serve warm. Yields 6 servings.
Mix and make marble size balls. Put on ungreased cookie sheet. Press with fork to flatten and make checked design. Bake at 350° until golden and crisp, about 15 to 20 minutes.
Spray large cast-iron skillet with Pam. Heat oven to 400°. Mix flour, corn meal, baking powder, baking soda and salt in large bowl. Stir in milk, oil and egg whites until fairly smooth. Fold in chilies and corn. Spread in skillet. Bake 20 minutes or until golden brown and pick inserted in center comes out clean. Slice like pie and serve.
Butterfly filet so it opens flat and lightly pound. In a separate pan place butter, sausage and onion; saute until onions are golden brown. Add 1 1/4 cups of the grapes with 1 pinch fresh thyme. Deglaze pan with 1/8 cup of Port wine. Take off fire and mix in bread crumbs to bind and let mixture cool. Stuff filet with mixture and roll tightly. Tie with butcher's string. Season with salt and black pepper and sear in a lightly oiled hot pan giving color to all sides. Remove filet to a roasting pan. Place in a 350° oven and cook 25 to 30 minutes or until the internal temperature reaches 125° to 130° for rare to medium rare. Remove from oven and let meat stand 10 minutes before slicing.
In top of double boiler soften gelatin in cold water. Add dash of salt and egg yolks; cook and stir over hot (not boiling) water until mixture is slightly thick. Remove from heat and stir in concentrate. Chill, stirring occasionally, until mixture mounds slightly when spooned. Beat egg whites until soft peaks form. Gradually add sugar, beating to stiff peaks. Fold in gelatin mixture, then whipped cream. Add few drops green food	coloring. Pile into cooled pastry shell. Chill until firm.	Top with whipped cream and lime slices and pomegranate seed (optional). Makes 1 pie.
Heat oven to 350°. Grease square pan, 8 x 8 x 2-inches. Mix cereal and orange juice in large bowl. Let stand about 2 minutes or until soft. Mix in oil, egg and bananas. Stir in remaining ingredients except Streusel Topping. Pour into pan. Bake about 45 minutes or until top springs back when touched lightly.
Preheat oven to 350°. With electric beater, cream together sugar and butter until light and fluffy. Add bananas and eggs, beating until well mixed. Sift together dry ingredients 3 times. Blend with banana mixture but do not overmix. Pour into 2 lightly greased loaf pans. Bake for 45 minutes to 1 hour, until firm in the centers and the edges begin to separate from pans. Cool on a rack for 10 minutes before removing from pans. These freeze beautifully.
Prepare Stove Top stuffing as directed on box; set aside. Butter 9 x 13-inch pan and layer Stove Top stuffing, shredded chicken, sliced water chestnuts, mushrooms, 1/2 cup cheese and 1/2 chicken soup. Do a second layer of chicken, water chestnuts, mushrooms, soup, then top with remaining cheese. Bake at 325° for 45 to 50 minutes.
Preheat oven to 375°. Lightly spray cookie sheet with cooking spray. In a large bowl, mix flour, baking powder, baking soda and salt. In a separate bowl, whisk together shortening, cinnamon applesauce, sugars, egg and vanilla until shortening breaks into pea size pieces. Add flour mixture to applesauce mixture. Mix well. Fold in oats and then raisins. Drop rounded teaspoonfuls onto cookie sheets 2-inches apart. Bake for 10 to 12 minutes. Remove from oven and cool on cookie sheet for 5 minutes. Remove and place on cooling rack. Makes 36 cookies. Per serving contains 60 calories and 1.1 gram fat.