HumbleIntelligence/food-ner-1-Million huggingface dataset:
On floured surface, roll half of pastry into 12-inch circle. Cut six 4-inch circles. Repeat with remaining pastry. Fit into twelve 2 1/2-inch muffin pan cups. Fill each with some shrimp, onion and cheese. Beat remaining ingredients. Pour over cheese. Bake in 400° oven for 15 to 20 minutes or until browned. Makes 12.
Cream butter and sugar. Add beaten eggs. Add 3 cups flour that has been sifted with baking powder and salt. Mix remaining flour with cherries, pineapple and chopped pecans. Stir into batter. Add vanilla. Pour into a greased tube pan. Bake in a very slow oven at 250° for 3 hours. Allow to cool in pan.
Brown chops in oil. Remove. Add onion, pepper and celery. Saute until just wilted. Add soups and water. Return chops to skillet. Add mushrooms. Stir and mix well. Simmer about 30 minutes. Serve over noodles or rice.
Melt butter in a saucepan over low heat. Add oil; turn heat to medium. Stir in onions and cook until tender. Add tomato sauce and tomato paste; stir in oregano, sugar, salt and pepper. Bring to a boil. Reduce heat to low and cover saucepan. Cook gently on low heat for 1 to 2 hours, stirring occasionally. (The longer the sauce cooks, the better the flavor.) Cook spaghetti according to package directions; drain. Stir sauce into spaghetti and sprinkle with grated cheese.
Grease a spring-form cake pan. Preheat oven to 350°. Place all ingredients in a blender on high until blended well. Pour batter into pan and bake 45 minutes at 350°. When cool, top with whipped cream or Cool Whip.
Cook raisins until done. Drain off and save juice. Cool. Mix shortening and sugar, salt and eggs together. Mix raisin juice and soda together and add to first mixture. Add raisins, flour, cinnamon, nuts and oats. Drop by spoonful on cookie sheet and bake at 375° for 10 to 15 minutes.
Cream butter, sugar and vanilla. Add flour and salt; mix well. Shape dough around pieces of fruit. Roll in coconut and bake at 325° for 20 minutes.
Melt together in a saucepan oleo and chocolate. Cool. Add sugar, salt, flour, eggs and vanilla. Pour into a greased pie plate. Bake for 25 minutes. Serve with ice cream or whipped cream. (I think it is best when still warm.)
In a skillet, melt butter over medium heat. Saute onion until tender. Stir in potatoes, soup and milk. Add cheese, green pepper, pimientos, pepper and 1/2 cup of the crumbs. Pour into a shallow casserole; top with remaining crumbs. Bake at 375° for 35 minutes. Yield: 6 to 8 servings.
Cook chicken breasts until tender. Save broth. Mix soups and chicken broth (from cooked chicken) and heat until lumps are gone. Mix chicken Stove Top dressing and seasoning with melted margarine. Put 1/2 of stuffing on bottom of large baking dish. Tear boiled chicken in pieces and put on top of stuffing. Pour soup mix over chicken. Sprinkle remaining Stove Top dressing on top. Bake at 350° until brown.
Blend first 4 ingredients. Place wafers in aluminum foil cups. Bake 10 minutes at 375°; cool. Add pie filling. Paper baking cups may be used.
Cut oranges into slices. Peel and cut into quarters. Add pineapple, coconut, marshmallows and salad dressing. Mix, refrigerate and serve. Serves 6 to 8.
Mix ground beef, onions and salt. Roll meat into small balls; fry in oil until brown. Add to meat the catsup, water, sugar, vinegar and mustard. Bring to boil. Reduce heat and simmer for 10 minutes. In large casserole dish, place both beans and pineapple. Add meatballs and 1/2 cup of pineapple. Bake, uncovered, at 375° for 45 minutes.
Mix everything together except the corn flakes and pour into a 9 x 13-inch pan. Top with 3 tablespoons melted butter and crushed corn flakes. Bake at 350° for 45 minutes.
In a large bowl, mash sweet potatoes. Add eggs, orange juice, butter, sugar, vanilla and nutmeg. Transfer to a 3-quart baking dish. Bake at 350° for 35 to 40 minutes or until set. Top with marshmallows; return to oven until they begin to puff and melt, about 5 to 10 minutes. Yields 10 to 12 servings.
Beat eggs; mix in other ingredients, then fold (do not crease) in crabmeat. Sprinkle top with bread. Bake at 350° for 40 minutes.
Toss stuffing mix with margarine in a bowl. Combine squash, onions, soup and sour cream in a bowl; mix well. Spread 1/4 of the stuffing mixture in a 9 x 13-inch baking dish. Layer with squash mixture and remaining stuffing mixture. Bake at 350° for 1 1/4 hours or until brown and bubbly. Makes 10 servings.
Mix milk with pudding. Add Cool Whip. Spread over Jell-O.
Combine egg white and water.	Add nuts; toss to coat. Combine sugar, pumpkin pie spice and salt. Add to nuts; toss until all	are well coated. Place in single layer on greased baking sheet. Bake in a 300° oven for 20 to 25 minutes. Cool nuts on waxed paper. Break up large clusters. Makes 4 1/2 cups.
In large bowl, mix Knox gelatine and sugar; add water and stir well. With electric mixer, beat in cream cheese until smooth. Pour into pie crust. Chill 2 hours, then serve.
Heat cream cheese and salsa in 1-quart saucepan over low heat about 5 minutes, stirring occasionally, until cream cheese is melted. Keep warm. Serve with snacks. Makes about 1 3/4 cups dip.
Boil chicken in large pot. Retain broth. Pick chicken from bones. Bring broth to boil. Stretch each biscuit and tear into 3 or 4 pieces; drop into broth. Add chicken; stir occasionally to keep from sticking. Cover and cook until dumplings are done. Season to taste. Serves 4 to 6, depending on size of chicken.
Grease 9 x 13-inch pan. Mix all ingredients and spread in pan. Bake at 350° for 25 to 30 minutes. Can be frozen and reheated.
Mix together and put bread crumbs on top. Bake covered one hour at 350°.
Dredge meat in blended flour, salt and pepper (reserve leftover flour mixture). Brown meat well in the butter, sprinkle with garlic salt. Then add onions and mushrooms and cook until tender. Sprinkle reserved flour mixture over meat and stir. Gradually add bouillon, stirring until bubbly and thickened. Stir in Worcestershire sauce, catsup and sour cream. Heat well. Serve over rice or noodles. Serves 4.
*Three-quart pot makes enough to take to a potluck dinner; recipe may be reduced for a family dinner.
Combine cake mix, fruit cocktail, 1 cup coconut and eggs; mix well. Pour into 13 x 9 cake pan. Sprinkle with brown sugar. Bake at 350° for 40 to 45 minutes or until done. Bring sugar, butter and milk to a boil in small saucepan. Boil 2 minutes. Stir in remaining coconut. Pour over hot cake while still in pan.
Mix jello, water, marshmallows and cream cheese. Add pineapple, pecans and mayonnaise. Stir in whipped cream and let set.
Saute onion, bell pepper, garlic and celery in margarine. Cut shrimp and add to listed ingredients. Cook until shrimp are pink. Add flour, mushroom soup, salt and pepper. Simmer about 15 minutes. Pour in crust, cover with top crust. Bake at 400° about 30 minutes.
Soften cream cheese and Velveeta cheese in either microwave or on top of stove. Add chili, green chilies and chili powder. Heat and serve with tostados.
Cut bacon in small pieces in iron skillet and make a place in center of skillet for hash browns. Cook until done over medium heat, about 15 minutes. Beat the eggs and pour over the bacon potato mixture. Turn once and cut in half.
In a large skillet, melt bacon grease. Dice onion and brown in bacon grease with ground beef. Add chili powder and brown sugar. Stir well. Add pork and beans. Cook down well. Serve with fried potatoes.
Mix all ingredients together. Place in baking dish. Sprinkle top with almonds (small amount). Bake at 350° for 20 minutes. Serve hot with crackers.
Beat eggs; add zucchini, bread crumbs, milk, cheese and onion. Put in greased casserole and pour melted margarine over top. Bake at 350° for 1 1/2 hours.
To the pot, add oil and chopped onion. Brown onion, then add rice, cold water, bouillon cubes and bay leaf. Cover pot and cook on low for 30 minutes without lifting the pot top. Before serving, add toasted almonds across top and sprinkle with ginger.
Boil chicken until tender. Cool and remove from bone. Layer in casserole dish. Add drained green beans. Mix soup and mayonnaise together until smooth. May need to add small amount of water. Pour over green beans. Add enough cheese to cover your last layer well. Add cracker crumbs. Drizzle butter over top. Put in oven and bake until cheese is melted and other ingredients are hot.
Put chili powder seasoning in the ground beef. Brown the ground beef and then pour it into a larger pan. After all the seasonings are put into the larger pot, let it simmer for 60 minutes or 1 hour. Stir often!
Cook chicken in boiling water until tender. Remove from broth. Strain broth, reserving 2 2/3 cups. Bone chicken and chop into small pieces; set aside.
Mix all ingredients together; refrigerate for 2 hours before serving. Great served with strawberries, honeydew melons or cantaloupe.
Combine onion, cheese, crumbs and seasonings. Dip chicken in combined egg and milk; coat with cheese mixture. Place in 11 3/4 x 7 1/2-inch baking dish. Pour margarine over chicken. Bake at 350° for 55 to 60 minutes or until golden brown. Serves 4.
Preheat oven to 350°. Steam peppers for 5 minutes in boiling water. Mix meat and rice together. Stuff mixture in peppers. Place in baking dish. Bake for 45 minutes, covered, then remove lid. Pour about 4 ounces of tomato sauce over peppers and bake, uncovered, for 15 minutes.
Press ground beef raw in cake pan (8 x 8-inches). Salt and pepper to taste. Drain most of juice off can of vegetables and put over meat. Pour cream soup over. Top with Tater Tots. Bake 1 hour at 400° or until Tater Tots are brown.
Heat oven to 450°. Whip eggs and sugar in bowl. Add sweet potatoes, salt and allspice and beat again. Stir in lemon juice, milk and chopped pecans. Pour into pie shell. Bake 15 minutes, then change temperature to 325° and bake 15 minutes longer.
Peel lemons and put rinds into a bowl. Cover with sugar and let stand a half hour. Boil water; pour over lemons and sugar. When cool, take out rinds. Squeeze lemons; strain and add to sugar mixture. Chill and serve ice cold.
Cook sugar and milk to soft ball stage. Remove from heat and add peanut butter and margarine. Beat until almost stiff. Put in buttered dish, cool, cut and enjoy.
Mix all ingredients together. Pour into a greased, shallow 1 1/2-quart casserole. Bake at 300° for 1 hour.
Preheat oven to 350°. Grease a 13 x 9 x 2-inch baking dish. Cook spinach according to package directions. Drain well and squeeze dry; set aside. Place 1 cup of spaghetti sauce in bottom of dish. Stir in water; set aside. In medium bowl, beat egg. Stir in Ricotta, 2 cups of Mozzarella cheese, spinach, salt and pepper; blend well. Using a table knife, fill uncooked manicotti shells with spinach mixture. Arrange in dish. Spoon remaining sauce over shells to coat completely. Cover tightly with foil. Bake 1 1/4 hours or until shells are very tender. Sprinkle with remaining 2 cups of Mozzarella cheese. Bake 3 to 5 minutes until cheese melts. Makes 7 servings.
Combine all ingredients in 9 x 13 pan. Bake at 350° for 45 minutes.
In large skillet saute onions in butter. Add rice, sour cream, cottage cheese, bay leaf, salt and pepper. Mix together. In a greased casserole put a layer of rice, then a layer of canned green chilies (unseeded and cut in strips) and 1/2 cup grated cheese, alternately (use total of 1 1/2 cups cheese in layers). Repeat ending with layer of rice. Bake for 25 minutes in 375° oven. Remove, sprinkle remaining cheese over top and return to bake 10 minutes longer. Makes 8 servings.
Mixing: Combine the water, milk and oil in a saucepan and heat until lukewarm. Pour into mixing bowl and add honey or sugar, yeast, 2 cups flour, then salt. Beat the mixture for 2 minutes by hand or electric mixer. Stirring with a large spoon, gradually add flour until the dough pulls away cleanly from sides of the bowl.
Mix sugar and milk. Boil to soft ball stage. Mix in peanut butter and vanilla. Beat until it starts to stiffen. Pour into greased pan.
Place peaches in oblong dish (10 x 6-inch). Sprinkle with lemon juice. Sift dry ingredients together, then combine with egg, mixing until crumbly. Sprinkle over peaches. Cover with margarine. Bake at 375° for 35 to 45 minutes, or until crusty and brown.
Fry bacon and remove from skillet. Add potatoes and onions to bacon grease. Add eggs that have been slightly beaten and cover with grated cheese. Cook over slow heat until potatoes are tender. Do not stir. After completely cooked, top with crumbled bacon and serve in skillet.
Boil the eggs. Tear up leaf lettuce into serving bowl. Sprinkle with chopped green onion tops and chopped egg. Heat the fat. Add vinegar, sugar and salt and pepper to taste. Heat liquid thoroughly. Pour over lettuce mixture. Toss and serve at once.
Pour 2 cups boiling water over ingredients and mix well. Food coloring may be added. Store in Ziploc bag or airtight container.
Cut bread slices with 2 3/4-inch doughnut cutter to make 12 rounds; tear remaining bread portions into 1-inch pieces and arrange in bottom of greased medium roasting pan. Sprinkle the shredded cheese, ham, Parmesan and green onion over bread pieces. Arrange bread rounds over cheese-ham layer. In large Mix-N-Store pitcher combine remaining 4 ingredients; pour over bread and cheese layers. Seal and chill at least 1 hour or overnight.
Coat the pork chops lightly in flour and brown in a frying pan. Put in a 9 x 9 x 2-inch baking dish. Mix the peas, soup, milk and 1/2 cup of water. Pour over the pork chops. Bake at 350° for 30 minutes or until hot and bubbly. Serve over mashed potatoes. Serves 6.
Brown ground beef and sausage in large skillet; drain well. Return to skillet; add Velveeta chunks. Cook over low heat until cheese is melted, stirring occasionally. Remove from heat. Place rye slices on cookie sheet. Top with cheese mixture. Place under broiler until cheese is golden brown.
Saute onions, celery, bell peppers and garlic until soft. Add Vegeburger and continue sauteing for 20 more minutes. Add soup, water and seasoning. Combine tomato sauce and cottage cheese together in separate bowl.
Mix the first 4 ingredients in a blender. Add pineapple juice. Pour in a gallon jug and freeze. Take out of freezer 2 or 3 hours before serving. Pour ginger ale over frozen mold. Makes a slushy punch.
Scald milk, sugar, salt and shortening mixture. Allow to cool until lukewarm. In separate bowl mix yeast with about 1 teaspoon of sugar and 1/4 cup warm water; let dissolve. Pour yeast mixture into lukewarm milk. Add 1 cup water and eggs; beat well, then add flour while mixing. Pour mixture in a greased bowl and cover with damp cloth. Let stand in refrigerator overnight or until you are ready to cook. Roll out and cut biscuit size. Let rise until double in size. Bake at 350° until brown.
Cook broccoli until tender; drain. Combine with rice, onions, soup, corn and Cheez Whiz in casserole dish. Bake for 30 minutes or until edges are browned.
Combine peanuts, sugar and syrup in a glass bowl. Microwave on High for 8 minutes, stirring halfway through. Stir in margarine and vanilla; cook on High for 2 to 3 minutes. Quickly stir in soda; spread on buttered cookie sheet and let cool.
Lightly brown and scramble meat together. Drain. Add other ingredients in order listed. Serve warm with chips.
In an ungreased 13 x 9-inch roasting pan, spread pie filling. Layer pineapple over pie filling. Sprinkle dry cake mix over all. Dot with thin pats of butter or oleo. Bake at 375° for 45 minutes or until slightly brown.
Cook onions, broccoli and red pepper in oil until tender. Add undiluted soups, water, milk and peas. Cook until peas are tender. Simmer 10 more minutes and add grated cheese, stirring until cheese melts. Makes 2 quarts.
Beat eggs with fork until well blended. Stir in Wesson oil and vanilla. Blend in sugar until mixture thickens. Sift together flour, soda and salt and add to egg mixture. Add melted, cooled chocolate and nuts.
Beat eggs and sugar together for 2 minutes. Add rest of ingredients. Blend well and pour into a shallow greased pan about 10 x 8-inch. Bake in a moderate oven (350°) for approximately 25 minutes. Cut into bars while still warm and roll in powdered sugar.
Combine sugar, salt, corn syrup, butter and milk. Cook, stirring only until sugar dissolves to soft ball stage. Cool at room temperature without stirring until lukewarm. Add vanilla. Beat mixture until it holds its shape. Add nuts, quickly spread in greased pan. Cool and cut in squares. Makes 2 dozen pieces.
Spread bread with cream cheese. Slice in strips. Roll up with cream cheese on the inside. Wrap 1 slice of bacon around bread/cheese roll. Anchor with toothpick. Broil until crisp. Best served warm.
Roll out on floured board and cut with cookie cutters. Bake 10 minutes at 375°.
Fill buttered pie plate 2/3 full with sliced apples. Sprinkle on top 1 tablespoon sugar and 2 teaspoons cinnamon. Mix together in bowl the sugar, flour, egg, melted margarine, salt and nuts. Spoon this mixture on top of apples. Bake at 350° for approximately 45 minutes or until golden brown.
Wash zucchini, slice thin. Heat oil in 10-inch skillet. Add onion; saute until golden. Add zucchini, sprinkle with salt. Toss. Cover. Braise about 5 minutes or until crisp-tender. Sprinkle with Parmesan cheese. Yield: 4 servings.
Set aside 1/2 cup cheese. Combine remaining ingredients and mix thoroughly. Bake in 2 loaf pans at 350° for 1 to 1 1/2 hours. Top with reserved cheese. Serves 8.
This will marinate a 3 to 5 pound roast. Pierce roast and rub in meat tenderizer. Mix all other ingredients together. Pour over roast. Place in an airtight container for 24 hours. Grill for 20 minutes for medium rare or longer for medium to well done.
Mix together all ingredients. Press into patties. Cook on grill or in skillet. Sprinkle onion salt on top of burgers. (Reduces fat from regular ground beef by 50%.)
Mix vinegar, soup, sugar, mustard, Worcestershire sauce and oil in saucepan. Bring to a boil and pour over vegetables. Allow to refrigerate overnight. Serves 12 to 15. Will keep in refrigerator for about 2 weeks.
Mix all ingredients together in a large bowl by hand. Pour into greased Bundt pan. Bake at 350° for 55 minutes. Test for doneness. Needs no icing.
Mix together the first 6 ingredients. Mix well and press through a potato ricer into boiling chicken broth. Simmer 20 minutes. May be served with additional grated cheese.
Combine crabmeat, cream cheese, onion and grated Parmesan cheese. Add rest of ingredients to taste. Put in shallow baking dish. Bake at 400° for 30 minutes.
Mix all ingredients. Shape into marble-size balls. Bake on cookie sheet at 325° for 20 minutes.
Alternate layers of ingredients except white sauce in casserole dish. Pour white sauce over entire casserole. Bake 30 minutes at 350°.
Drain beans and corn. Shred lettuce. Slice tomatoes into bite size pieces. Chop onions. Grate cheese. Chill the first 6 items. Just before serving, add crumbled corn chips and top with dressing.
Mix all ingredients. Yields 2 gallons. Can add rum to taste, if desired.
Mix/combine first five ingredients by hand. Mix next three ingredients in separate bowl and then mix with dry ingredients by hand. Fill muffin tins 3/4 full. Bake for 15 minutes at 400°.
Combine milk, sugar, butter and salt in a Dutch oven. Cook over medium heat; stir occasionally. Remove from heat. Add the next 6 ingredients, stirring until marshmallows melt. Pour into a buttered 8-inch square pan. Cool; cut into squares. Yields 3 dozen.
Mix and serve. Use your favorite salad dressing. Other ingredients to suit your taste. Happy cooking.
Sprinkle ham and cheese in pie shell. Beat eggs, cream, salt, pepper and basil until mixed but not frothy. Pour over ham and cheese. Bake in preheated oven at 350° for 45 minutes to 1 hour until set.
Place broccoli in greased baking dish. Make stuffing according to package directions and place over broccoli. Place cheese on top of stuffing. Mix soup and milk. Pour over cheese. Bake at 325° for about 1 hour, until bubbly.
Simmer haddock in 2 cups water for 15 minutes. Drain; reserve broth. Remove bones from fish. Saute diced pork until crisp. Remove and set aside. Saute onions in pork fat until golden brown. Add fish, potatoes, celery, bay leaf, salt and pepper. Pour in fish broth plus enough water to make 3 cups liquid. Simmer 30 minutes. Add butter and milk. Simmer 5 minutes. Serve sprinkled with diced pork. Serves 6.
Cook macaroni until soft. Add evaporated milk, margarine and salt and pepper to taste. Add cheese. Top with buttered bread crumbs. Bake at 375° for 25 to 30 minutes.
Mix chicken and soups, then fix stuffing as box says. Bake at 350° for 30 minutes.
In saucepan, brown beef and cook onion, garlic and oregano. Add soup, water and vinegar. Simmer for 30 minutes or longer. Stir now and then. In shallow baking dish (12 x 8 x 2-inch), arrange 3 alternate layers of noodles, cottage cheese, meat sauce and Mozzarella. Sprinkle with Parmesan cheese. Bake at 350° for 30 minutes (or longer, the longer the better). Let stand for 15 minutes. Makes 6 servings.
Blend first 4 ingredients and then gradually add the next 3. Continue blending. Stir in last 3 ingredients and bake at 350° for 45 minutes.
Stir together flour, baking powder, baking soda, salt and spices. In a different mixing bowl, combine pumpkin, sugar, milk and eggs. Add dry mixture and softened butter. Mix until well blended. Stir in nuts. Spread in well-greased 9 x 5 x 3-inch loaf pan. Bake until toothpick inserted into center comes out clean (approximately 45 to 55 minutes) in a 350° oven.
Combine all ingredients in a 2-quart microwave-safe bowl. Microwave at 50% power for 10 minutes, stirring several times. Garnish with green onions. Serve with tortilla chips. Serves 8 (6 if someone is greedy).
Melt chocolate, peanut butter and butter until smooth. Have Chex in large bowl and pour mixture over. Mix until well coated. Have sugar in brown paper bag. Pour Chex mix in and shake. Pour into bowl and serve.
Combine the crumbs, butter and sugar. Press into a greased 13 x 9 x 2-inch baking pan. Bake at 350° for 10 minutes.
Preheat oven to 325°. Combine all ingredients except nuts; pour into unbaked pie shell. Pour nuts evenly over top of filling. Bake about 30 to 35 minutes or until filling is firm.
Rinse chicken with cold water, pat dry and sprinkle with paprika. Place two lemon slices on each piece and arrange in a circle in a round microwave dish. Cover with wax paper and microwave on High for 6 - 7 minutes or until done, rearranging chicken after 4 minutes. Let stand for 2 minutes. Remove to serving dish when done. Cover and keep warm. In small microwave bowl, combine honey, mustard, onion, lemon juice and curry powder. Microwave on high for 3 minutes or until bubbly. Spoon sauce over chicken. Serve with rice and favorite vegetable.
Brown the sausage until cooked and broken up with a fork. Drain and set aside. Place bread slices in a 9 x 13-inch greased pan. Layer sausage over bread. Beat eggs, milk, mustard and salt and pour over bread and sausage. Top with cheese and refrigerate overnight. Bake at 350° for 30 to 40 minutes. Souffle will brown and rise. Serves 8 to 10.
Mix sugar, tomato juice, flour and onion together; pour over hot dogs in casserole dish. Bake at 350° for 1 hour. Serve on heated platter with toothpicks stuck in hot dogs.
Mix all ingredients well. Place in bread machine, use bread program, press start. Makes 1 1/2 pound loaf. You may also bake in oven at 375 until brown on top.
Combine ingredients; put dough in greased baking pan and bake at 375° for one hour.
Grease and flour pans. Combine all ingredients. Bake at 350° approximately 1 hour. Cool.
Before preparing meringue, spread nuts in a 10 x 15-inch jelly roll pan and toast in a 325° oven for 8 minutes. During this time, beat egg whites to a froth. Add a dash of salt. Add sugar and a generous teaspoon of cinnamon to the meringue.
Boil butter, margarine and sugar for 2 minutes. Line jelly roll pan with foil, then line with club crackers. Pour mixture over crackers. Sprinkle 1 package chopped almonds on top. Bake 10 minutes at 350°. Cut when warm, take out of pan when cool.
Cube bread into greased 9 x 13-inch dish. Layer cooked sausage on top of bread. Layer grated cheese on top. Mix eggs, milk and seasonings together. Pour over cheese. Bake slowly at 300° for 1 1/2 hours.