HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 350°. Cut cheese into thin strips and toss with flour. In large bowl, beat eggs slightly. Add half and half, onion, bacon, pepper and cheese; mix well. Pour into pastry lined pan. Bake at 350° for 40 to 45 minutes or until knife inserted just off center comes out clean. Cool 10 minutes before serving.
Mix together pretzels, sugar and butter. Bake in 350° oven for 15 minutes. Mix jello, water and frozen raspberries and place in mold. Chill until set. Beat softened cheese and sugar. Add whipped topping and beat. Spread over chilled jello. Place pretzel mixture on top. Chill.
Melt butter in angel food pan. Mix first 5 ingredients and pour over melted butter, but do not mix with butter. Heat fruit to boiling and pour on top of batter. Bake 30 minutes at 325°. This can be doubled for a large family.
Dissolve Jell-O in boiling water. Add all ingredients except nuts. When Jell-O begins to congeal, add nuts. Chill overnight. Serves 12 as an accompaniment or as a salad.
Melt 1 stick oleo and mix with graham cracker crumbs. Press into 9 x 10-inch pan until firm. Melt 2 sticks oleo, add powdered sugar and mix well. Add egg whites and beat 15 minutes or more on high speed. Spread over crust. Slice bananas on top, then cover with pineapple (drained). Spread with Cool Whip. Top with cherries and nuts. Chill.
Preheat oven to 350°. In oven type broilerproof skillet, cook potatoes in canola oil over medium heat, stirring occasionally for about 10 minutes until tender and slightly browned. Add broccoli, mushrooms and onion and cook another 5 minutes. Stir occasionally.
Drain broccoli in colander or wire strainer for an hour before mixing in the bread.
Combine potatoes (defrosted), 1/2 cup butter, salt and pepper. Add sour cream, cheese and soup. Blend thoroughly and pour in buttered 9 x 13-inch pan. Mix remaining butter with corn flakes and put on top of casserole. Bake at 350° for 45 minutes.
Mix first 6 ingredients together and cook until veggies are tender. Make a paste of milk and flour; add to veggies and cook until smooth and thick, stirring often. Add cheese and stir until cheese is melted; do not add salt.
Cream margarine and sugar together. Stir in water and vanilla. Add flour and dash of salt. Mix well. Stir in dates and nuts. Roll into 1-inch balls. Place 2 1/2 inches apart on an ungreased cookie sheet. Bake in slow oven at 300° about 20 minutes or until cookies are set but not brown. While warm, roll with powdered sugar.
Combine all ingredients except the nuts. Bring to a soft boil. Add nuts and stir until all are well covered. Pour out on marble slab or buttered platter. Separate the nuts.
Heat oven to 350°. Combine butter, sugar, milk, vanilla and egg yolk. Beat at medium speed with electric mixer until well blended. Add melted chocolate; mix well. Combine flour and salt. Add to chocolate mixture. Mix until blended. Form dough into 1 inch balls. Beat egg white slightly with fork. Coat balls with egg white. Roll in chopped nuts. Place 2 inches apart on lightly greased baking sheet. Press thumb gently in center of each cookie. Bake at 350° for 7 minutes. Remove from oven. Place chocolate Kiss in each thumbprint. Return to oven for 1 minute. Remove to cooling rack. Makes 2 1/2 dozen 2 inch cookies.
Combine potatoes, 1/2 cup margarine, onion soup, sour cream and cheese. Stir well. Spoon into 2 1/2-quart casserole. Crunch cereal and stir in remaining margarine; sprinkle over top. Bake at 350° for approximately 50 minutes.
Rinse chicken and pat dry. Mix flour, salt and pepper together and lightly flour chicken. Saute chicken in margarine. Remove to platter and saute onion in same pan. Sprinkle onion with parsley, thyme and salt, then return chicken to pan, turning until chicken is well coated with onion mixture. Pour beer over chicken and stir in mushrooms. Poke chicken with fork so it will pick up flavor. Place in casserole dish and bake, covered in a 325° oven 1 hour. Serve sauce with chicken. Serves 6.
Cook onion and pepper in butter; add remaining ingredients to chicken broth. Cook for 30 minutes. Serve over cooked rice.
Layer the first 7 ingredients in a large salad bowl. Mix yogurt and sweetener and spoon over salad. Refrigerate for a couple of hours.
Cook chicken and remove bones. Place Corn Dodgers in mixing pan. Add cream of celery soup, cream of chicken soup and the chicken broth. Mix well. Add eggs, chopped celery, onion and black pepper, if desired. Mix all ingredients well. Add additional chicken broth if needed. Pour 1/2 of mix in baking pan. Place cooked chicken over mix. Then add remaining mix on top of chicken. Bake at 350° until brown.
Cook sausage in medium skillet until browned; drain and set aside. Separate crescent dough into 8 triangles; place triangles with elongated points toward center in a greased large pizza pan. Press bottom and side to form a crust. Seal perforations. Bake at 375° for 5 minutes on lower oven rack. Crust will be puffy when removed from oven. Reduce oven temperature to 350°. Spoon sausage over dough; sprinkle with cheeses. Combine eggs and next 3 ingredients; pour over sausage mixture. Bake at 350° on lower oven rack for 30 to 35 minutes. Garnish with green and red pepper slices, if desired. Makes 6 to 8 servings.
Combine cream cheese, Worcestershire sauce to taste and garlic to taste. Spread into a Pyrex pie pan or quiche dish. Combine ketchup and 1 teaspoon horseradish (or horseradish to taste). Spread over cream cheese. Cut shrimp and imitation crab into small pieces. Spread over ketchup mixture. Serve with wheat crackers.
In a 3-quart saucepan, combine cabbage, water and onion; bring to boiling. Cover; reduce heat and simmer for about 10 minutes or until vegetables are tender. Stir in undrained lima beans and undiluted soup. Cut corned beef into small cubes. Carefully stir into soup. Heat through. Yield: 6 to 7 servings.
Mix all the spices together, then add pumpkin, eggs and Eagle Brand milk, mixing thoroughly. Pour into unbaked pie shell. Bake at 420° for 15 minutes, then turn down to 350° and bake for 35 to 45 minutes. Serve with Cool Whip.
Cook spaghetti; drain and rinse with cold water. Put in a large bowl and pour in salad dressing and all vegetables. Stir and season with garlic salt to taste. You can add white vinegar if you like it very tart. Chill.
Prepare pumpkin by following the directions on the can. Pour mixture into a lightly greased 9 x 13 pan. Sprinkle 3/4 of the dry cake mix over pumpkin mixture. Slice butter over top of cake mix and sprinkle with nuts. Bake at 425° for 15 minutes. Reduce heat to 350° and bake for an additional 30 minutes.
Boil grits and water for 5 minutes. Add butter. Spray casserole with Pam and pour grits mixture in. Add 1 cup shredded sharp Cheddar cheese, salt and eggs. Bake at 350° for 30 minutes.
Mix first 6 ingredients together thoroughly. Place in greased ring mold. Refrigerate overnight. Unmold onto serving plate and place strawberry jam in the center of ring. Serve with crackers. Must be prepared one day in advance.
Defrost berries. Dissolve Jell-O. Mix all ingredients except sour cream. Chill 1/2 mixture in pan. When firm, spread sour cream on top and then pour rest of Jell-O mixture on top and chill.
Brown beef and onion. Stir in sauce mix, tomato sauce and water. Simmer 10 minutes. Spoon into greased 9 x 13-inch pan. Top with Mozzarella cheese. Beat eggs, oil and milk until foamy. Beat in flour and salt until smooth. Pour batter over meat filling; spread to cover completely. Sprinkle with Parmesan cheese. Bake at 400° for 30 minutes.
Put the flour and sugar into a mixing bowl; mix well. Put the cocoa, water, margarine and vanilla in a saucepan. Let this come to a boil; pour over flour and sugar mixture. Mix well, then add the eggs, buttermilk and soda. Bake at 350° for 40 minutes in a 9 x 13-inch pan.
Toss together corn, black beans, pepper, salsa and scallions. Serve hot or cold.
In a small bowl, combine all ingredients, except zucchini; mix well. Spread or pipe about 1 teaspoon of mixture onto each zucchini slice. If desired, garnish with carrot curls, fresh chives or parsley. Makes 24 to 28 appetizers.
Mix flour, Crisco and salt until it feels like cornmeal. Stir water, egg and vinegar together; add liquids to dry for right consistency.
Beat the whole egg and yolks together until light and fluffy. Add salt and water. Work in flour. Roll out on floured board with rolling pin until thin. Cut into squares and roll into logs. Cut logs in thin slices and separate noodles and lie out to dry. Then dry noodles can be frozen or used in favorite recipes.
Mix together flour, baking powder,	soda, salt and sugar. In a separate bowl, mix together eggs, butter, milk, apricots and nuts.	Add flour mixture to apricot mixture and stir only until moistened. Pour into a greased bread pan. Let stand 20 minutes. Bake in 350° oven about 60 minutes or until it tests done.
Brown sausage and drain. Add cream cheese, a little at a time, until mixed together. Clean mushrooms and fill with sausage mixture and place on jelly roll pan. Place small pat of butter on each one. Bake in a 350° oven for 20-30 minutes, or until heated through.
In food processor or large mixing bowl, thoroughly blend cream cheese and Cheddar cheese. Add chiles, onion and Worcestershire; blend carefully so chiles are not mashed. Chill several hours. Divide in half and shape into 2 balls. Roll each ball in nuts. Chill overnight. Serve with tortilla chips or crackers.
Brown ground round and onion. Add beans and taco sauce; put in casserole dish. Top with Cheddar cheese, then Mozzarella cheese. Bake at 250° for 20 minutes.
Cook and stir meat, onion and garlic in large saucepan or Dutch oven until meat is brown and onion is tender. Drain off fat. Stir in ingredients. Heat to boiling. Reduce heat; cover and simmer 20 minutes.
Slice and chop onions. Saute in butter until limp. Sprinkle with flour, pepper, garlic powder, sugar, parsley and thyme. Cook until golden brown. Add enough water to consomme to make 1 quart. Combine with onion mixture and add wine; simmer 45 minutes. At the last minute, stir in cognac (no more than 2 tablespoons).
Heat oven to 350°. Stir water, 1/4 cup of the salsa, margarine and contents of vegetable/seasoning packet in 2-quart baking pan. Stir in stuffing crumbs to moisten. Arrange chicken over stuffing. Pour remaining salsa over chicken. Loosely cover pan with foil; bake for 35 minutes. Sprinkle with cheese; remove to serving plate. Fluff stuffing with fork; serve with chicken.
Mix all ingredients and bake at 400° for 35 or 45 minutes or until done.
Combine pudding mix with milk and beat with mixer on medium speed for two minutes. Spread pudding over cream cheese layer. Refrigerate for 1 hour.
Mix ingredients. If dough is not consistent to touch, add more applesauce. Knead for few minutes; roll to desired thickness. Cut with metal cookie cutter. Using a straw, poke a hole for hanging. Let dry 2 to 3 days on aluminum pan. Transfer to cooling rack to dry the back. Spray with craft glaze and store in Ziploc bag. Use a ribbon for hanging.
Mix Jell-O in hot water; add cream cheese and beat until smooth. Add strawberries (frozen), cut up. Let congeal. Fold in Cool Whip and ice cream.
Combine first 8 ingredients in bowl and mix well. Pour into greased casserole. Combine 2 1/2 tablespoons butter, brown sugar, pecans and flour in bowl and mix until crumbly. Sprinkle over sweet potato mixture. Bake for 30 to 40 minutes, until bubbly.
In a medium skillet over low heat, stir cream cheese with milk, margarine and onion salt until smooth. Add corn (do not drain corn) and heat, stirring occasionally, about 10 minutes.
Pack scrubbed okra into hot, sterilized pint jars with a few celery leaves, clove of garlic and 1 head and stem dill for each jar. Make brine of water, vinegar and salt. Heat to boiling. Pour over jarred okra. Seal and process 10 minutes in boiling water bath. Makes 6 pints.
Cook sausage; then add cheese. Beat milk and eggs. Add to sausage mix; then pour into pie shell. Cook 45 minutes or until firm at 350°.
Preheat oven to 350°. Combine first 7 ingredients in a mixing bowl and blend well. Pour into a greased and floured 9 1/2 inch bundt pan. Bake at 350° for 45 to 50 minutes or until cake springs bake when touched.
Mix all ingredients and store in tight container. For long-term storage, the freezer keeps the powdered milk fresh. Use 3 to 4 tablespoons in a cup of hot water.
Put cranberry and apple juice into a 30-cup percolator. Place other ingredients in basket. Perk. Take out basket. Serves 40 cups.
In a large skillet, brown ground beef; drain. Add onion, pepper, pepperoni and mushrooms. Simmer for 15 minutes. Add macaroni and sauce and heat mixture thoroughly. Place in casserole dish and sprinkle cheese on top. Bake in 350° oven for 15 minutes or until cheese melts.
Mix cooked squash and grated cheese. Add all other ingredients, then top with Ritz crackers. Bake at 350° for 40 minutes.
Break cake into pieces size of walnuts. Melt chocolate chips and cool slightly. Dissolve gelatine in water, add to melted chips. In separate bowl, beat eggs until foamy, then mix in with chocolate. Butter the bottom of 9 x 13-inch baking dish. Then add a layer of cake pieces. Pour half the chocolate mixture over the cake, then add another layer of cake and the rest of the chocolate. Spread cake with Cool Whip and chopped nuts. Chill for 24 hours. Cover with foil.
Organize ingredients as follows: Put the 1/4 cup milk in a small bowl. Put flour on sheet of waxed paper. Beat egg with the 2 tablespoons milk in another small bowl. Mix bread crumbs and oregano on sheet of waxed paper. Have ready 1 or 2 small racks.
Line a 9-inch pie plate with aluminum foil; press the foil firmly against the surface of the plate, making the foil as smooth as possible. Melt 1 cup of the chocolate pieces with 2 tablespoons of the butter. Pour into foil-lined plate and quickly smooth over the bottom and up the side. Place in freezer until it is firm, about 30 minutes.
Take 1 egg white and brush over pie shell. Preheat oven to 375°. Saute onion in butter until golden. Sprinkle pie shell with cheese, then ham, then onion. Beat egg slightly and add remaining ingredients. Beat until well combined. Pour over cheese mixture. Bake 40 to 45 minutes or until golden.
Cream butter and shortening. Add sugar; continue to cream until smooth. Add eggs, one at a time, beating after each. Add flavoring, then add flour and ginger ale alternately. Bake in a tube pan at 325° for 1 hour and 15 minutes. Freezes very well.
Mix all ingredients (except for tomato paste) thoroughly. Form into two loaves. Bake for 30 minutes in oven at 350°. Spread tomato paste over top of loaves. Bake 45 more minutes. Total baking time is 1 hour and 15 minutes.
Grease Bundt pan. Pour chopped pecans in the bottom. Place rolls on top of the nuts. Pour butterscotch pudding (the cooked kind) over rolls. Melt butter or margarine with brown sugar and cinnamon. Pour this mixture over the pudding. Cover with wax paper and let sit out overnight. Bake the next day at 350° for 35 minutes. I cover the top of the pan lightly with foil after about 20 minutes so that the top doesn't get so brown. Turn upside-down as soon as taken out of oven.
In Dutch oven, brown stew beef in small amount of oil. Add carrots and onions. When they are almost brown, pour enough water to cover meat and vegetables. Simmer, covered, for 1 hour. Mix about 1/4 to 1/2 cup flour in a cup of water. Pour this into beef to make gravy.
Mix ingredients with water until consistency of whipping cream. Steam 2 1/2 hours.
Soften cream cheese. Drain liquid from salmon. Combine ingredients. Form into ball and chill. Serves well with most crackers.
Preheat oven to 350°. Put chicken into casserole dish. Add pepper, carrots and potatoes. Pour dressing on top. Bake 40 minutes. Take up chicken (leave vegetables in dish with top on it). Put chicken on grill after putting on blackening for 5 to 10 minutes, until brown. Serve with vegetables.
Combine butterscotch morsels and chocolate morsels in a saucepan; cook over low	heat, stirring until morsels are melted. Remove from heat and add cashew pieces; stir to coat. Drop by teaspoonfuls onto wax paper. Cool completely.
Brown meat. Drain grease and add taco seasoning and water according to seasoning package. Let cool. Add chopped tomatoes, peppers and cheese. Refrigerate. Before serving, add crushed Doritos and Catalina dressing and mix it all together.
Cream shortening, peanut butter, brown sugar and sugar until light and fluffy. Add vanilla and eggs and beat until smooth. Then add remaining ingredients. Spread in prepared 9 x 13-inch pan. Bake at 350° about 10 to 12 minutes.
Combine yeast, flour and whole wheat flour in bowl. Combine milk, honey, shortening and salt. Heat to lukewarm and stir to dissolve. Add to dry ingredients and mix on low 1/2 minute and high for 3 minutes. Stir in an additional 2 1/2 cups flour and knead 8 to 10 minutes. Let rise until double in size. Punch down and let dough rest 15 minutes. Shape into 2 loaves or rolls. Let rise. Bake loaves at 375° for 35 to 40 minutes or rolls for 20 minutes.
Dredge chicken pieces in flour; brown. Place in casserole. Cover with green onions and drizzle with juice. Cover and bake 1 hour at 350°; uncover and continue to bake for 15 minutes. Serves 4 to 6.
Melt 1/3 cup butter in 10-inch cast iron skillet. Remove from heat. Add brown sugar; stir until blended. Drain pineapple well; reserve 2 tablespoons syrup. Arrange pineapple in butter-sugar mixture. Place cherry in center. Beat remaining 1/3 cup butter with 1/2 cup granulated sugar until fluffy. Beat in egg yolks, lemon peel and juice and vanilla. Combine flour and baking powder. Blend into creamed mixture alternately with sour cream and 2 tablespoons pineapple syrup. Beat egg whites to soft peaks. Gradually beat in remaining 1/4 cup granulated sugar to make stiff meringue. Fold into batter. Pour over pineapple in skillet. Bake in 350° oven about 35 minutes until cake tests done. Let stand 10 minutes, then invert onto serving plate. Serves 8.
Wash and dry tender young okra. Pack in clean jars. Add 1 clove garlic and 1 pod red pepper to each pint jar. Mix vinegar, water and salt. Bring to a boil and pour over okra and seal.
Cream butter and sugar until light and fluffy. Add eggs, one at a time, and beat well after each addition. Add the flavorings. Add 1/2 teaspoon of salt to the flour and sift. Mix in carefully the butter, eggs and sugar mixture. Add the sour cream, reserving 2 tablespoons of the sour cream and mix with the baking soda; blend into the batter and mix thoroughly. Grease and flour a 10-inch tube pan; pour in batter and bake at 325° for 75 minutes, longer if your oven is slow.
Combine sugar, rind, flour and salt. Place 1/2 of the apples in buttered dish, then 1/2 of the carrots. Cover with 1/2 of the sugar mixture. Repeat. Pour orange juice over all and dot with butter. Bake at 350° for 45 to 50 minutes.
Fry bacon, remove and place on paper towel. Brown onion and bell pepper in drippings. Add tomatoes, sauce, Tabasco and bacon. Pour in greased casserole; sprinkle top with cheese and bake at 325° for 30 minutes.
Place sliced apples in unbaked pastry shell. Combine 1/2 cup of the sugar with cinnamon; sprinkle over apples. Combine remaining 1/2 cup sugar with flour; cut in butter or margarine until crumbly. Sprinkle crumb mixture over apples. Bake at 400° for 40 minutes or until apples are tender; cool. Serves 6 to 8.
Mix together in large bowl. Add 1 medium size bottle Italian dressing and mayonnaise for creamy look. This is a large recipe. I just make about half of it.
Preheat oven to 350°. Grease and flour 2 loaf pans or 4 small pans. Mix flour, baking powder, soda and salt. Set aside. In large bowl of electric mixer at high speed, beat eggs. Gradually add sugar. Add oil; beat well. At low speed, add dry ingredients, mixing until smooth. Add zucchini and nuts. Turn into pans. Bake about 35 minutes for small loaves. Bake 40 to 45 minutes for large loaves.
Mix sugar and shortening by hand. Pour warm milk overnight and stir. Add beaten egg and dissolved yeast. Add flour and salt. Let rise to double in size, covered for approximately 2 hours. Knead for about 5 minutes. Roll and cut in desired shapes. Let rise again, then bake at 400° for 10 to 12 minutes.
Mix cheese, jalapenos and olives. Spread mixture over each tortilla. Roll up and chill for at least one hour. When ready to serve, slice each tortilla into 8 portions and secure with toothpicks.
Mix first 4 ingredients together. Add ginger ale just before serving. Cool. Put in punch bowl and add ice cream.
Line cookie sheet with foil. Cover bottom with single layer of crackers. Sprinkle pecans over crackers. Melt butter and sugar; boil for 2 minutes. Pour over crackers. Bake 10 minutes at 350°.
Prepare either a pastry or a crumb crust shell in an 8-inch pie pan. Combine sugar, egg yolks and melted butter. Add raisins, cream, vinegar, salt and spices. Fold in stiffly beaten egg whites. You may add 1 teaspoon vanilla here. Turn into the pan. If using a pastry crust, bake for 10 minutes at 425°, then 20 minutes more at 350°. Cool before serving.
Cut chicken thighs in half. Cut slits in meat. Marinate in sauce overnight, turning occasionally. Cook over charcoal or in oven at 350° for 1 hour.
Cover bottom of 9 x 13-inch cake pan with one package of crescent rolls. Spread hamburger and oregano on the crust. Sprinkle with cheeses. Top with pizza sauce. Place second package of crescent rolls over this. Bake at 350° for 1/2 hour, until rolls on top are done and cheese is melted.
Blend sugar, brown sugar and Crisco together. Add eggs and vanilla. Add flour, baking soda and salt. Mix together and drop by teaspoonfuls on an ungreased cookie sheet. Bake at 350°. Watch carefully and remove when lightly browned.
Cook macaroni. Add onion, pepper and butter. Cook until a little brown. Add corned beef and tomato paste, water and seasoning. Cook until thick, but not dry. Drain macaroni and add to meat mixture. Mix well. Top with grated cheese. Serve hot.
Dissolve gelatin in 1/2 c. boiling water. Fold in remaining ingredients. Chill to set.
Preheat oven to 350°. Melt butter in oven in 9 x 13 x 2-inch pan and then remove from oven. In large bowl beat eggs, add flour, milk, salt and baking powder and mix well. Add cheese and thawed spinach and pour into pan. Bake 25 to 30 minutes if using glass Pyrex. If using a metal cake pan, bake for 35 minutes. Remove from oven, cool for 45 minutes and cut into squares.
Cream oleo and brown sugar, then add eggs and vanilla. Sift flour, baking soda and salt. Mix well and add oats. Set aside. In a double boiler, melt chocolate chips, condensed milk, oleo and salt. Add nuts and vanilla. Spread 2/3 dough in a 9 x 13-inch pan. Cover with chocolate mixture. Swirl rest of dough on top of chocolate filling. Bake at 350° for 20 minutes. Let cool. Cut and place on rack. Freezes well.
Combine cream cheese, sugar, milk and vanilla; beat until smooth. Remove small amount of center from each dessert cup; frost cups with cream cheese mixture. Sprinkle with coconut. Spoon strawberries into centers at serving time. Yield: 8 servings.
Mix all ingredients adding salt to taste. Pour into greased mold. Steam 2 hours.
Beat together oil and sugar. Add slightly beaten eggs. Add apples, coconut and nuts; mix well. Add dry ingredients and vanilla. Bake in two 1-pound loaf pans at 325° for 1 1/2 hours.
Mix all ingredients thoroughly in a Dutch oven or roasting pan. Cover tightly and place in an oven at 350° for 4 hours. About 1/2 hour before serving, uncover and cook remaining time uncovered. Serves 10.
Put 3 1/2 liters of popped corn in a large paper bag (no unpopped kernels).
Brown sausage. Add onions, pepper and celery. Bring water to boil. Add rice and soup. Bring to boil. Add sausage mixture. Add all remaining ingredients. Bake for 1 1/2 hours at 350°. Baked uncovered the first 40 minutes, then uncover and bake the remaining time.
Place chicken in pan with a piece of Swiss cheese over each piece of chicken. Drizzle soup over top, then buttered crumbs.