HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine cream cheese, softened, and milk. Add flaked crab meat, finely chopped onion, horseradish, salt, pepper and sprinkle with almonds. Bake at 375° for 15 to 20 minutes. Serve piping hot with crackers or small rye bread.
Start heating oven to moderate 350°. Place these ingredients in layers in a 2-quart baking dish with a tight fitting lid: first rice, then corn; sprinkle with salt and pepper. Pour over 1 can tomato sauce and 1/2 can water and layer onion, green pepper and ground beef. Sprinkle with salt and pepper. Pour second can tomato sauce and 1/4 can water. Cover meat with bacon, cut in halves. Cover and bake at 350° for 1 hour. Uncover and bake 30 minutes longer until bacon is crisped.
Mix all ingredients except, chocolate chips, in a large saucepan. Bring to a boil over medium heat. Stir constantly as it will scorch easily. Boil 5 minutes. Remove from heat. Pour in chocolate chips. Mix well, (I use my electric mixer just to help blend). Do not over mix.
Layer first 7 ingredients in order given in a 12 x 9-inch glass dish. Combine mayonnaise and sugar; spread evenly over top of salad. Sprinkle with cheese. Cover and refrigerate 8 to 12 hours. Yield: 12 servings.
Let sausage get to room temperature. Mix sausage, cheese and Bisquick. Roll into balls. Cook at 350° for 20 minutes.
Peel and cook potatoes; slice into casserole dish (7 1/2 x 10-inch). Slice and layer apples on top. Combine remaining ingredients and put on top. Bake at 350° for 1 hour.
Mix sugar, milk and margarine together. Heat on stove top until sugar is dissolved. Remove from heat. Add peanut butter, vanilla and cocoa to mixture. Stir until well blended, then add the oats. Drop onto wax paper and let the cookies set.
Cook rotini according to package and cool. Mix rest of ingredients and pour over rotini. Make a day ahead; stir frequently.
Brown ground beef and drain. Add all other ingredients and simmer for 10 minutes. Pour into casserole dish and top with cheese. Heat until cheese is melted. Garnish with lettuce, black olives, onions, sour cream and Doritos.
Combine cocoa and sugar in saucepan. Blend in milk and syrup. Cook over medium heat, stirring constantly until it boils. Boil one minute; remove from heat. Stir in margarine and vanilla. Serve warm. Great with yellow cake and vanilla ice cream. Kids love this sauce over twinkies also.
Mix all ingredients in a large pot or Dutch oven. Heat and serve. Unusually good for such a quick and easy recipe!
Mix together and cover with buttered crumbs. Bake 1 hour at 300°. Serves 4.
Sauce: Spray Dutch oven with Pam. Pour excess liquid off of canned tomatoes into pot. Mince tomatoes in food processor. Put in pot. Add 4 cans tomato sauce and 4 cans water. Chop onions and garlic in food processor. Add to tomato mixture. Salt and pepper to taste. Add oregano, sugar, parsley and bay leaf. Bring to bubbling heat, then reduce to a low simmer, stirring about every 15 to 20 minutes. Let cook for about 3 hours.
Saute onions, garlic, basil, oregano and bay leaf in oil, about 2 minutes. Add tomatoes, 1 1/2 teaspoons salt, 1/8 teaspoon pepper and 2 tablespoons parsley to onion mixture. Cook on low temperature for 1 hour; set aside.
Place all ingredients except champagne in blender. Blend until smooth. Chill. Just before serving, stir in champagne. Garnish with additional sliced or whole strawberries. Can be served as a beverage.
Brown ground beef with onions; drain. Add tomato sauce. Pour in a greased casserole dish. Drain green beans. Top ground beef with beans. Sprinkle onion rings over this. Mix creamed potatoes according to directions on box. Spread potatoes over and top with grated cheese. Bake at 350° for 30 to 35 minutes.
Preheat oven to 350 degrees. Combine all ingredients and mix well. Pour batter into a lightly greased 13 X 9 inch baking pan.
Grease a 9 x 12-inch casserole dish. Tear bread into small pieces and place in bottom of casserole dish. Brown sausage, drain and sprinkle over bread crumbs. Place grated cheese over sausage. Beat 6 eggs, 2 cups of milk and mustard; add salt and pepper. Pour over bread and sausage. Bake at 350° for 35 to 40 minutes. May prepare the night before and bake the next day.
Combine water, broth, Ro-Tel tomatoes, onion and green pepper and bring to a boil. Add chicken; reduce heat and simmer for 30 minutes. Add corn, beans, cumin, chili powder and pepper. Simmer covered for 30 minutes or longer. Place crushed tortilla chips, grated cheese and diced avocado in a bowl and ladle soup over.
Preheat oven to 450 degrees. Combine mix, milk and cheese until soft dough forms. Beat vigorously for 30 seconds. Drop dough in heaping teaspoons onto a greased cookie sheet. Bake for 8 to 10 minutes or until golden brown. Combine melted butter and garlic. Brush over warm biscuits before removing from cookie sheet.
Mix ingredients together. Bake at 325° for 20 to 30 minutes. This recipe, like basic black dress, is basic. It may be useful for coffee cake, upside-down cake, cupcake, fruit cake, etc.
Add jello to hot water and dissolve it. Drain pineapple. Add cranberry sauce, pineapple and nuts. Stir well and chill.
Heat oven to 350°. Beat cake mix, egg and margarine in large bowl at medium speed until blended. Stir in pecans. Press evenly on bottom of ungreased 9 x 13-inch pan and bake 10 to 15 minutes. Cool completely.
In mixing bowl, combine eggs and milk. Sift together flour, baking powder and salt. Add to egg mixture; beat smooth. In deep skillet, heat oil to 360°. Covering spout, pour 1/4 cup batter into funnel. Remove finger and release batter into oil in a spiral, starting in center and winding out. Fry until golden, about 3 minutes. Turn carefully; cook 1 minute longer. Drain on paper toweling. Dust with powdered sugar and cinnamon. Makes 6 to 8 funnel cakes.
Cook down blackberries in 1 cup sugar and 1/2 cup water until sugar is melted. Melt oleo in pan. Mix flour, sugar and milk. Pour on top of oleo. Then add blackberry mixture on top of batter. Bake at 350° for about 45 minutes or until golden brown.
Boil chicken breasts in 4 cups of water for 20 minutes or until done. Debone and chop chicken. Add chicken and all other ingredients. Bring to a boil. Reduce heat and simmer 30 minutes or until vegetables are tender.
Cook and mash carrots; cook rice until soft and mix with carrots. Mix egg with milk and add to carrot mixture. Season with salt. Pour into greased casserole. Dot with butter and bake in a 350° preheated oven for about 1 hour or until brown.
Finely chop orange and nuts in food processor. Add half of raisins and all of mayo. Process until raisins are chopped. Add remaining raisins. Cover and process until chopped. Store in refrigerator up to two weeks.
Have water boiling. Mix sugar, jello and cornstarch together. Pour into boiling water. Stir constantly until thick and shiny (about 5 to 7 minutes). Remove from heat and add food coloring, butter and peaches. Pour into graham cracker crust. Refrigerate until set. Serve with whipped cream.
Line bowl with lettuce. Then put onion, celery, green pepper and peas in layers. Tear rest of lettuce and use it as next layer. Then add sugar, salad dressing and cheese. Fry bacon and crumble over the top. Cover and refrigerate overnight. Toss just before serving.
Cut banana the long way. Put peanut butter on banana halves. Put the other half banana on top. Roll banana logs in coconut. Put Snow Logs on wax paper and freeze slightly. Serves 5.
In a heavy skillet, burn sugar to a medium brown. Add Karo syrup to sugar. Add milk a little at a time (do not stop boiling process). Cook to soft-ball stage. Remove from heat and add soda. Stir quickly until foam goes down. Add butter, vanilla and coconut. Beat very hard. Pour into buttered dish to harden.
Mix fruit and other ingredients; let set 20 minutes. Pour into unbaked pie shell. Dot with butter; put on top crust. Bake at 425° for 10 minutes, then at 375° for 30 minutes.
Place first three ingredients in pan and heat until well blended. Set aside. Mix 1/4 cup water and gelatine until blended. Add to soup mixture and let cool. Mix the rest of the ingredients together with the soup mixture. Place into mold and chill in refrigerator at least several hours.
Lightly toss together carrots and onion. Put sugar and salt with mixture until combined. Spread in 1-quart casserole. Dot with butter. Bake, covered, at 325° for 1 hour.
Mix all ingredients and use as a spread on crackers. Makes about 1 1/2 cups spread.
Dip 10 to 12 pieces chicken in marinade made with ingredients. Place chicken in a 9 x 13-inch baking dish. Pour leftover marinade over chicken pieces. Marinate at least 8 to 10 hours. Bake 1 1/4 hours at 350° until bubbly and well browned. Serve with rice or noodles using pan sauce as gravy. Enjoy! Can be frozen. Serves 5 to 6 people.
Mix 4 tablespoons olive oil, 2 garlic cloves, minced, lemon juice, salt and pepper to taste in shallow baking dish (large enough to hold cutlets in a single layer). Add cutlets and turn to coat.
Salt and pepper cutlets to taste; coat with margarine or Mollie McButter, mixed with small amount of water. Sprinkle chives on top. Place in shallow dish and bake at 325° for 5 to 7 minutes. Serve with baked potatoes topped with nonfat sour cream and chives. Add a garden salad with nonfat dressing.
Blend mayonnaise and Blue cheese with the cream cheese. Add chopped nuts, salt and Worcestershire; mix well. Spread on lightly buttered bread rounds. Makes 1 1/3 cups.
Combine all ingredients except nutmeg in blender container. Blend about 30 seconds. Pour into cups and sprinkle with nutmeg. Serves 4.
Beat cream cheese, eggs, sugar and almond extract. Pour into greased 9-inch pie plate and bake 25 minutes at 350°. Cool 20 minutes. Beat sour cream, vanilla and 3 tablespoons sugar. Pour over cake and bake 10 minutes. Remove and refrigerate.
Saute onion, celery and chicken separately in skillet with a small amount of oil. Place in mixing bowl. Add 3 to 4 eggs (depending on the amount to be served). Stir until mixed thoroughly. Place a heaping tablespoonful of mixture in skillet, forming patties. Brown lightly on both sides. To serve, place 2 to 3 patties on plate; cover with cooked rice and Basic Brown Sauce, with soy sauce, if desired.
In a buttered 1 1/2-quart casserole, layer rice, ham, onion and broccoli. In separate bowl, combine soup, cheese and milk. Spread over broccoli. Bake at 375° for 20 minutes. Meanwhile, make coarse bread crumbs in a blender with bread slices. Saute crumbs in butter over medium-high heat until golden brown, stirring frequently. Sprinkle over casserole. Continue baking 15 minutes longer or until hot and chunky.
Grate potatoes and onions, using grating disc or food processor or large holes of grater. Put potatoes and onion in wire strainer and squeeze out as much liquid as possible. Transfer to bowl and mix in egg, salt, flour or Matzoh meal and baking powder. Heat oil in heavy skillet. Drop 2 tablespoons of mixture in pan. Flatten with spoon and fry over medium heat 4 to 5 minutes on each side or until brown. Serve hot with sour cream or applesauce.
Bring to boil. Stir while cooking. Add cubed beets which have already been cooked. Allow to sit in warm place on stove for 1/2 hour. Then add 2 tablespoons butter before serving.
Place rice, milk and butter or margarine in a saucepan and cook on medium heat until steaming. Turn to low and simmer for 30 minutes, stirring frequently. Beat eggs; add sugar and vanilla. Pour boiling rice mixture gradually into egg mixture and stir. Pour into buttered casserole and bake for 45 minutes at 325°. After 15 minutes, stir and sprinkle with cinnamon.
First take oatmeal and boiling water. Mix this and let stand 5 to 10 minutes. Then cream together oleo and sugars. Mix this with the oatmeal mixture. Then add eggs, flour, salt, vanilla and soda. Bake at 350° for 30 to 35 minutes.
Combine first 8 ingredients in large bowl and mix well. Heat filling over stove or microwave. Spoon 1/4 cup into center of flour tortilla. Fold bottom over filling; fold in sides, then fold down on top to enclose filling completely. Deep fat fry chimichangas, two at a time, turning once, in 1/2 inch of vegetable oil. Fry until golden brown. Top with salsa, shredded lettuce and sour cream as desired.
Mix mustard and mayonnaise and spread on bread. Layer turkey on bread, not flat, but wrinkled. Repeat with Swiss, then avocado, tomato, lettuce and sprouts. Bon Appetit!
Sift together flour, cinnamon, baking soda, salt and baking powder. Beat eggs well. Gradually add sugar and oil, mixing well. Add vanilla and dry ingredients; blend well. Stir in zucchini. Combine walnuts and raisins with 1 teaspoon flour. Stir into batter. Pour into 2 greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans.
Mix all ingredients together and pour into loaf cake pan. Bake at 350° for 30 minutes.
Melt butter in baking pan. Spread pecans evenly in pan and bake at 300° for 30 minutes. Combine soy sauce, salt and Tabasco sauce. Toss with pecans. Spread on paper towels to cool.
Prepare macaroni and cheese dinner as directed on package. Brown meat with onion and green pepper. Drain off grease. Add remaining ingredients to meat, including macaroni and cheese dinner. Mix. Pour into a 2-quart casserole and bake at 350° for 15 to 20 minutes.
Place 1 scoop (1/2 cup) vanilla ice cream in each of the four 10 ounce glasses. Pour 1/2 cup Juicy Juice in each glass. Slowly top each float with 1/4 cup sparkling water. Serve immediately.
Cut the melons into halves lengthwise. Scoop out seeds and drain well. Dissolve gelatin in boiling water. Combine water and ice cubes to make 1 1/4 cups. Add to gelatin. Stir until slightly thickened. Remove any unmelted ice. Add banana. Place melon halves in small bowls. Spoon in gelatin mixture. Chill until firm. Cut into wedges. Garnish. Makes 6 servings.
Cut bacon lengthwise (with scissors) in half, making 2 long thin strips from each slice. Wrap one strip in a spiral around each bread stick. Place double thickness of paper towels in bottom of 3-quart oblong baking dish. Arrange so they don't touch each other. Cover with paper towel. Cook on High for 5 to 8 minutes, rotating dish 1/2 turn every 2 1/2 minutes until bacon is done.
Combine margarine, mustard, onion, poppy seed and Worcestershire sauce. Slice rolls in half (do not separate rolls; sliced rolls will look like a slab of mini hamburger buns). Spread the mixture on the rolls. Layer with cheese slices and ham slices. Put top of rolls back on. Return to the aluminum pan that rolls came in and cover with foil. Heat to 350° for approximately 30 minutes or until hot.
In saucepan, stir in first 3 ingredients until dissolved. Remove from heat. Blend in sour cream and vanilla. Chill until slightly thickened. Blend in Cool Whip. Triple this for a large crowd. Put strawberries in middle and around.
Put cream cheese in bowl at room temperature. Add sugar and 1 egg and mix well. Add 1 egg and mix well. Then add egg and vanilla. Mix well. Pour into graham cracker crust. Bake 1 hour at 350°. Let cool and add fruit topping of your choice.
Make batter: Combine butter, eggs, milk, flour and seasoning (use a fork to mix). Pour batter into Pyrex baking dish. Sprinkle ham and cheese on top. Bake at 450° for 30 minutes.
Mix Cool Whip, pineapple with juice and dry powdery pudding. Top with nuts and cherries.
Beat eggs well. Add sugar. Add flour and beat. Add milk. Melt margarine and add corn, salt and flavoring. Bake at 350° for 45 minutes.
Dissolve jello in liquid. Add cranberry sauce. Add all others when jello starts to jell.
Mix ingredients. Put into baking dish and sprinkle with Chinese noodles. Bake 40 minutes at 325°.
In medium saucepan heat oil. Brown garlic in hot oil, add onions and tomatoes, saute until tomatoes are mushy. Add ground beef and saute until brown. Season with patis, salt, pepper, sugar and m.s.g. Add water and bring to a boil. Add potatoes. Cover and simmer for 20 minutes. Serve hot. Serves 5 to 6.
Boil sugar and water 10 minutes. Remove from heat. Cool slightly. Stir in lemon, orange and pineapple juices. Refrigerate. Just before serving, stir in ginger ale. Makes about 1 gallon.
Combine cocktail sauce, mayonnaise, lemon juice and dill in a medium bowl. Add crab (or shrimp), celery and bell pepper. Toss lightly to coat.
In a medium-size bowl, mix honey and peanut butter. Add cocoa mix until well blended. Stir in oats and rice cereal until well coated. Shape into balls the size of golf balls. Refrigerate 30 minutes before serving.
Mix sugar and cornstarch in 2-quart saucepan; stir in water, chocolate and salt. Cook over medium heat, stirring frequently until mixture thickens, about 5 minutes. Remove from heat. Beat in butter and vanilla. Spread on cake while frosting is hot. Delicious. Enough for two 8 or 9-inch layers. Sprinkle chopped nuts on top and sides if desired.
Brown steak that has been cut in 1/4-inch strips in butter in a heavy skillet on medium heat. Add onion soup mix and water. Simmer abut an hour. Add peppers, onion and Worcestershire sauce. Simmer. Serve on rice.
Boil the chicken breasts slowly until tender. Debone and cut into bite size pieces. To chicken, add sauteed onions, mushrooms, peppers and 1/2 cup shredded cheese. Heat soup and add 1 cup shredded cheese and milk.
Brown onion and bell pepper. Thinly slice sausage and brown. Add rice and tomato sauce. Mix and simmer for 15 minutes.
Mix cake mix with pudding, oil, eggs and sour cream together. Set aside. Mix brown sugar with cinnamon. Pour a small amount of batter into 9 x 13-inch pan that has been sprayed with Pam. Sprinkle part of the sugar mixture evenly over the batter. Continue layering, ending with batter. Any leftover sugar sprinkle on top. Bake at 350° for 30 minutes.
Sift flour and sugar into bowl. Pour berries into mixture and stir until every berry is coated. Proceed as with any berry pie. Cook until juice bubbles out of crust.
Cream butter and sugar. Add eggs and beat smooth. Sift flour and soda together. Add to butter mixture. Alternately add half of lemonade concentrate. Fold in nuts. Drop by tablespoon about 1 1/2 inches apart onto ungreased baking sheet. Bake at 400° for 12 to 15 minutes. Remove to cooling rack. Lightly brush warm cookies with remaining lemonade concentrate and sprinkle lightly with sugar.
Layer each of the ingredients in a very large bowl. Spread 1/4-inch of mayonnaise over top, sealing at sides. Sprinkle sugar all over top of mayonnaise. Fry and crumble 4 bacon strips for top. Cover and refrigerate overnight.
Boil and debone chicken; place in a large casserole dish. Sprinkle chicken with garlic salt and pepper. Dice onion over chicken. Slice Velveeta cheese over chicken. Sprinkle 1/2 bag crushed Doritos over cheese. In a separate bowl mix cream of chicken soup, cream of mushroom soup, Ro-Tel and chicken broth; mix well. Pour over chicken. Bake at 400° for 40 minutes. Then put the rest of Doritos on top and bake another 5 minutes.
Combine the first 6 ingredients; mix well. Fry bacon until crisp. Crumble.
In saucepan, bring to a boil red cooking wine, sweet basil, thyme and clove of garlic (chopped). Add cream of mushroom soup to ingredients in baking dish. Stir well. Add meat. Bake for 2 1/2 hours at 325°, basting every 20 minutes. Meat will fall apart. Pour gravy over mashed potatoes. Side dish is corn-on-the-cob. Serves 6 hungry folks well!
Beat all ingredients and add 1 1/2 cups self-rising flour. Press in lightly greased pan.
Flatten chicken breast halves between two sheets of wax paper to 1/8-inch thickness. Coat chicken with flour and lightly brown in a skillet, using 4 tablespoons butter. Pam coat a 9 x 13-inch baking dish and place chicken into it, slightly overlapping each piece. While browning chicken, saute mushrooms in the remaining butter. Sprinkle mushrooms evenly over chicken. With drippings left over from browning chicken, add broth and simmer for 10 minutes, stirring occasionally. Pour sauce evenly over chicken and bake at 400° for 10 minutes. Sprinkle the Mozzarella and then the Parmesan cheeses over chicken and bake additional 5 minutes.
Cook spaghetti. Rinse in cool water. Mix all other ingredients together, except 1/2 cup cheese. Bake about 1 hour at 350° in a Pyrex dish. Remove from oven and sprinkle the 1/2 cup cheese over top. Bake just until it melts good.
Brown ground deer with onion; mix in all ingredients. Cook until bubbly. Great served on rice with crackers.
Beat eggs and sugar together. Add vanilla and cream. Add flour and baking powder. Spread in greased and floured tube pan. Bake at 350° for 45 minutes to 1 hour.
Add olive oil to a large, hot skillet and saute the onion, garlic and celery until soft. Add all of the rest of ingredients (except shrimp and bell pepper) and simmer for 45 minutes or as long as 1 1/2 hours. You may have to thin it now and then with a bit more wine or water. About 20 minutes before serving, add the bell pepper. Add the shrimp and simmer for 3 to 4 minutes or until warm. Remove bay leaves and serve with hot, fluffy rice. Makes 4 servings.
Combine first 6 ingredients; set aside. Combine remaining ingredients; stir well and pour over vegetables. Toss gently; cover and chill 8 to 10 hours. Drain. Yields 4 to 6 servings.
Cream the butter and sugar by hand. Add 1 egg at a time, and cream. Add baking powder, vanilla and salt. Add flour, 1 cup at a time. Use cookie dispenser or drop from teaspoon onto cookie sheet. Bake 12 to 15 minutes in a 375° oven.
Cream sugar and shortening. Add beaten eggs. Add remaining ingredients. Roll into small balls. Press onto cookie sheet with bottom of glass that is dipped in sugar. Bake for 10 minutes at 375°.
Mix pudding as directed. Add sour cream. Layer bananas, wafers and pudding. Top with Cool Whip. Refrigerate.
Mix well and drop by teaspoon onto greased cookie sheet. Bake at 350° until done, about 10 minutes.
Cream together margarine, sugar and eggs. Add remaining ingredients except cranberry sauce and nuts. Grease and flour Bundt pan. Pour in half of batter, add half of cranberries and half of nuts. Add remaining batter, top with remaining cranberry sauce and nuts. Bake at 350° for 55 minutes.
In an 8-inch skillet, over low heat, melt butter; turn heat off and thoroughly stir in graham cracker crumbs and 1/4 cup sugar. Press crumb mixture with the back of a spoon over the bottom and 1 1/2 inches up the sides of an 8-inch springform pan; set aside.
Mix all ingredients and let thicken. Pour into graham cracker crust. Chill for 2 hours until firm.
Combine ingredients; spread on English muffins. Cut into quarters or smaller. Can be frozen on cookie sheet. Store in plastic bags.
Fry bacon until crisp. Drain off fat. Fry hamburger and onions. Combine all ingredients and bake at 350° for 1/2 hour.
Butter a long casserole dish. Partially cook broccoli and drain; place in buttered dish. Pull chicken in slivers, removing from bones. Place on top of broccoli. Place ham on top of chicken. Mix the soups, mayonnaise, lemon juice, Worcestershire sauce and sage and spread over casserole. Top with cheese and bread crumbs. Bake at 350° for approximately 20 minutes.
Cook Rice-A-Roni according to package directions, then chill. Mix all ingredients together well. Chill before serving.
Saute first 3 ingredients in butter until crisp-tender. Add flour; cook 1 minute, stirring. Spoon half of onion mixture into a lightly greased 13 x 9 x 2-inch baking dish. Layer half each of potato slices, green beans and cheese over onion mixture. Repeat layers of onion mixture, potatoes and green beans.
Prepare and bake cake according to package directions, using a greased and floured 9 x 13-inch pan with a deeper depth than 2-inches (disposable aluminum lasagna pans work well). Remove from oven and begin preparing fudge sauce.
Stir-fry bacon and onion until bacon is crisp. Scramble eggs. Add peas and carrots and meat. Fry until meat is done. Add cooked rice; stir. Add soy sauce, salt, pepper, onion powder and garlic powder.
Mix together ground beef, rice, egg, onion, 1/2 cup tomato sauce, catsup, Worcestershire sauce, salt and pepper.