HumbleIntelligence/food-ner-1-Million huggingface dataset:
Into individual casseroles, pour 1/2 cup cream sauce to which wine has been added. Add layer of 1/2 cup crabmeat and top with a slice of cheese. Sprinkle each casserole with paprika and butter. Bake in moderate oven (350°) for 10 minutes and serve hot. Serves 4.
Preheat oven to 350°. Grease and lightly flour an 8 1/2 x 4-inch loaf pan. Combine the eggs, oil, carrot, pineapple, vanilla, sugar and cereal in a large bowl. Let stand 10 minutes.
Saute onion and bacon. Add butter and rice. Fry 2 minutes. Add remaining ingredients and cook over medium-low heat until rice is tender. Serves 12.
Mix all ingredients and fold in one small package dry jello. Chill in refrigerator.
Mix cream cheese, sugar and vanilla; fold in Cool Whip. Top with fresh cooked blueberries or pie filling. Chill and cut in squares to serve.
In a medium bowl combine flour and sugars; cut in margarine until crumbly. Reserve 1 cup crumb mixture; press remaining firmly in bottom of 12 x 7-inch baking dish and up sides. Stir nuts into reserved crumb mixture; set aside. In a large mixer bowl, combine remaining ingredients (except crumb mixture). Mix well. Pour into prepared crust. Top with crumbs. Bake at 350° for 55 minutes. Cool. Refrigerate leftovers.
Mix sugar, cocoa and flour. Add boiling water and stir well. Add beaten egg yolks and cook until thick, stirring constantly. Add butter and vanilla. Pour into baked pie shell. Top with 2 beaten egg whites for meringue. Brown lightly in oven on broil.
Sift together in a large bowl the sugar and flour. In saucepan mix margarine, cocoa and water. Bring to a boil. Pour over flour and sugar. Mix well. Add remaining 5 ingredients. Mix well. Pour in a greased 11 x 16-inch pan. Bake 20 minutes at 400°. Begin making icing about 5 minutes before cake is done.
Put butter, milk, cocoa, peanut butter, sugar, vanilla and salt in pot and boil for 5 minutes. Put in bowl with Chex and flour. Put on cookie sheet. Let cool in refrigerator. When cooled (if wanted), put powdered sugar on top. Enjoy.
Brown onions, celery and garlic in stew pot. Add all other ingredients; cook at low boil for 15 to 20 minutes.
Drain juice from pineapple chunks into saucepan. Bring juice to a boil. Add 1/2 cup sugar and 1/4 cup flour. Cook until thick, then set off heat. Add 2 egg yolks and cook again slightly. Beat egg whites with 2 tablespoons sugar until stiff. Add to cooked mixture. Cool. Add pineapple chunks and sliced bananas and fold in whipped cream or Cool Whip. Refrigerate until ready to eat.
Melt butter in a saucepan over low heat. Add marshmallows and cook, stirring constantly, until marshmallows are melted. Remove from heat. Stir in cereal until well coated. With buttered hands, shape into 1-inch balls. Roll in coconut, pressing gently to coat. Yield: 3 dozen.
Chop hard-boiled eggs,	mix with crab meat, add rest of ingredients and 1/2 cup of bread crumbs to mixture, save 1/2 for topping, place flour, milk and butter in small saucepan to make cream sauce, mix with crab meat and other ingredients. Fill crab shells, sprinkle with small amount of bread crumbs. Bake in 350° oven until topping is brown.
Prepare vegetables and chop fine. Add salt and let stand overnight. Drain and press out all liquid, if possible. Add other ingredients and bring to a boil. Simmer 2 hours over low flame. Stir frequently. Pour into hot sterilized jars and seal.
Mix butter, sugar and water in saucepan. Place over low heat; stir constantly until mixture comes to a boil. Boil hard for 1 minute; remove from heat. Stir in milk and vanilla. Gradually add 10x sugar, beating until smooth after each addition. Cool to spreading consistency.	Makes enough for 2 layers or 1 (9 x 13-inch) pan.
Brown hamburger and drain off any fat. Add mushrooms, onion and green pepper and saute until tender. Add spaghetti sauce and simmer. Cook lasagna noodles. Grease a 9 x 13-inch pan (use margarine or spray with Pam). When all ingredients are cooked, make layers in pan, alternating noodles, cottage cheese, sauce, noodles, cottage cheese and sauce. When you reach the top of pan, sprinkle with Mozzarella cheese. Bake at 350° for 30 minutes.
Cut carrots into thin pieces. Thinly slice onion. Cut broccoli into 2 x 1/2-inch pieces.
Combine first four ingredients. Cut in the Crisco. Stir in the milk. Turn out on floured surface. Flatten dough and cut out the biscuits. Bake on greased cookie sheet at 350° to 375° for about 15 minutes.
In a large bowl, mix the flour and the next 7 ingredients together with fork; blend. Combine with remaining ingredients. Bake in 2 well-greased 9 x 5-inch loaf pans at 350° for 1 hour. Cool in pans on wire rack for 10 minutes. Remove from pans; cool completely. Store at room temperature.
Mix all ingredients except marshmallows and pour into greased 9 x 13-inch pan. Bake at 325° for 30 to 40 minutes. Remove from oven. Pour marshmallows on top (small) while cake is hot.
Preheat oven to 350°. Sift dry ingredients into pan you will bake in (8 x 8-inch). Make 3 holes in mixture; in first hole put in the vinegar, in second hole the melted shortening, and in the third hole the vanilla. Next put in the cold water and mix well. Bake 30 minutes.
Beat eggs; add mustard, salt, 1/8 teaspoon pepper and milk. Layer in a long Pyrex dish as follows: bread, sausage, cheese and egg mixture. For best results, allow to set in refrigerator overnight. Bake at 325° for 30 minutes.
Add all ingredients to the beaten eggs. Mixture will be runny. Pour onto	griddle until	brown.	Makes 36 dollar size cakes. Serve with a dollop of sour cream.
Sprinkle sliced mushrooms with lemon juice, then saute in butter until just tender (do not brown). Season with salt and pepper. Stir in sour cream; add nutmeg. Form prepared rice into a ring on a plate. Serve mushroom mixture inside ring. Best if served immediately.
Use food processor to finely chop meats. Add eggs and process for only seconds. Remove mixture and add relish and mayonnaise or Miracle Whip. Very good on party rye or pumpernickel bread.
Layer in order in greased casserole dish. Bake until cheese is melted. Cut in pie shape.
Saute onion, celery and bell peppers until onion is clear on low fire. Add flour and water. Cook, covered, on low fire until celery is tender. Add crawfish and fat. Cook about 20 minutes. Serve over hot rice.
Wash and destem mushrooms. Mix cream cheese, Worcestershire sauce and bacon bits together. Stuff mushroom caps with mixture and bake in oven until brown and bubbly. Serve hot.
Spread rice into a greased shallow 3-quart baking dish (13 x 9 x 2-inch); set aside. In a saucepan, melt 1/4 cup of the butter; stir in flour until smooth. Gradually add milk, bouillon, seasoned salt, garlic powder and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat. Add chicken, cheese and sour cream. Stir until the cheese is melted. Pour over rice. Melt remaining butter; toss with cracker crumbs. Sprinkle over casserole. Bake, uncovered, at 425° for 10 to 15 minutes or until heated through.
Place chicken in pan. Cover bottom of pan with lemon juice, approximately 1/4-inch deep. Add 1/4 cup water. Sprinkle with rosemary. Turn chicken with fork a few times to mix. Cover and bake at 400° for 20 minutes. Uncover and broil to brown about 5 minutes on each side.
Drain pineapple and set aside. Mix Cool Whip, Eagle Brand milk and lemon juice. Add pineapple, coconut and chopped pecans. Mix together well. Pour into graham cracker crust. Makes 2 pies.
Cook lasagna noodles according to directions on box; drain. Rinse with cold water.
Saute onion and green pepper in 2 tablespoons butter until tender. Combine onion mixture in a bowl with chopped chicken and green chilies. Set aside.
Mix together the first 4 ingredients. Press into a 13 x 9-inch margarine greased pan. Mix together the cream cheese, eggs and 10x sugar. Pour over other cake mixture. Cook at 350° for 40 to 45 minutes. Cool before cutting.
Mix together dry items. Add milk and oil. Stir. Put into pie plate and pat into shape (no need to roll out). Great for quiche, pumpkin pie or anything that requires pie shell only.
Preheat oven to 350°. Grease baking dish. Place raw rice and seasoning mix on bottom of baking dish. Place raw chicken on top of rice. Mix hot water and cream of mushroom soup together and pour over raw chicken. Place in oven. Bake, covered, with foil for 1/2 hour. Remove foil and bake 1 hour. Add water if dry.
Boil chicken and remove from bone. Place chicken in casserole dish. Mix chicken soup and sour cream and pour over chicken. Put cracker crumbs on top and melt margarine; pour on top of crumbs. Sprinkle with poppy seed. Cook at 350° until it starts to bubble real good.
Cook until real thick and cool completely. Then mix with 2 cups Cool Whip. Then spread on top of Jell-O mixture (more like a dessert). Real good!
Put cabbage in boiling water and cook until slightly soft. Drain. Brown ground beef and onion until onion is clear and beef loses its pink color. Drain. Add tomato soup, tomato sauce and water to meat. Prepare Minute rice as per directions on package and add to meat mixture. Layer cabbage and meat mixture, 2 layers of each, in a 11 x 15-inch baking pan. Cover with foil. Bake for 1 hour at 350°.
Heat juice. Dissolve jello in juice and add sherbet until melted. Add fruits and pour in mold.
Sift flour, baking soda, salt and spices. Cream butter, add sugar until light and fluffy. Add egg, mix in dry ingredients alternately with applesauce. Bake 1 hour at 350° (loaf pan) or 375° (long pan).
Beat egg whites stiff. Gradually add sugar, baking powder and vanilla. Roll soda crackers until fine. Add to mixture. Stir in nutmeats. Spread in buttered baking dish. Bake at 325° for 30 minutes. Cool.
Mix together all ingredients by hand in stoneware bowl. Roll into balls; place on cookie sheet. Bake at 375° for 10 minutes.
Mix all ingredients, except cheese. Put 1/2 of meat mixture in baking dish. Sprinkle cheese on top. Put rest of meat mixture on top of cheese. Bake at 375° for 1 1/2 to 1 3/4 hours.
Carve a country basket from a watermelon. Place melon with flattest side down. With a large knife, cut a 2-inch wide handle halfway through the melon. Cut horizontally from each end to handle. With melon ball cutter, scoop out insides. Halve cantaloupe and make balls. Combine fruit and honey in a bowl. Spoon into basket and garnish with fresh mint. Edges of basket may be trimmed into points or scallops.
Sprinkle chicken with salt and pepper, add some minced garlic, spreading onto chicken. Sprinkle parmesan and sesame seed on chicken, and place in frying pan with 1 T. olive oil, and 1/2 c. water. Cover and simmer until completely dry and caramelized coating forms.
Cut angel food cake into slightly thin pieces and place in bottom of container. Mix Dream Whip and milk (provided on package) together. After this is mixed, add cream cheese, confectioners sugar and 1/2 cup milk in with Dream Whip. Combine all together. Spread part of this over the layer of cake. Place some of the filling over this. Do another layer of cake and do the same with the mixture and then the berries on top. Cool before serving.
Mix dry ingredients in bowl. Mix vegetable oil, applesauce, sugars, egg and vanilla and add to dry ingredients. Then stir in oats and raisins and mix all well. Bake 15 to 20 minutes at 375°. Serves 36; 1.1 grams fat per cookie.
Heat oil in large pot. Add next 6 ingredients (zucchini, onion, carrots, celery, garlic and stewed tomatoes). Cook over medium heat for 15 minutes, stirring often. Stir in next 7 ingredients (tomato sauce, paste, parsley, seasoning, basil, salt and pepper). Bring to a boil, stirring to break up tomatoes into pieces. Reduce heat, cover and bring to a boil. Boil until liquid is reduced to approximately 5 cups. Cook noodles (when made ahead of time, don't cook). Preheat oven to 350°. Place 1/4 of cooked sauce in a 9 x 13-inch pan. Top with layer of noodles. Top with 1/3 Ricotta cheese or cottage cheese, then 1/4 Parmesan cheese. Repeat this process two times. Spread remaining sauce over the top. Sprinkle with remaining cheeses. Bake 30 to 35 minutes. Set aside 5 minutes before cutting. May freeze.
Mix well. Shape into ball. Use 1/2 cup nuts to roll cheese ball in. Chill overnight.
Cook cabbage until leaves are wilted. Mix remaining ingredients except last one. Fold it in leaves and put in a baking dish. Pour tomato sauce over cabbage. Cover with foil and bake at 350° for 1 hour.
Cream butter, sugar and egg with electric mixer until fluffy. In separate bowl, mix bananas and milk. Sift flour, baking powder and baking soda. Add to butter mixture alternately with banana mixture. Stir in chocolate chips. Spoon batter into prepared loaf pan or muffin cups. Bake in preheated 350° oven for 1 hour (for loaf) or 15 to 20 minutes (for muffins), until toothpick comes out clean.
Combine first 7 ingredients and mash by hand or electric mixer. Heat through. Fill tortillas with bean filling. Place, seam side down, in 13-inch baking dish, which has been sprayed with Pam. Cover the top only small amount of tomato sauce. Bake for 25 minutes at 325° or until heated through. Top with tomato sauce and Pimiento Cheese Spread. Serves 6.
Melt chocolate and butter together in saucepan. Let cool until lukewarm. Sift flour with salt and baking powder. Add the sugar, eggs and vanilla to the chocolate-butter mixture. Beat well. Stir in flour mixture. Cover and chill dough overnight. You can add nuts to dough before chilling. Heat oven to 350°. Shape dough into small balls. Put powdered sugar in medium bowl. Roll cookie balls in it to coat completely. Place on greased baking sheet about 2 to 3 inches apart. Bake about 8 minutes. Remove pan from oven and take cookies from baking sheet to wire rack to cool. Makes about 90 cookies.
Heat olive oil to hot. Add cleaned peeled and deveined shrimp, clams and broccoli. Cook until shrimp and broccoli are tender. Prepare linguini al dente. Mix extra virgin mix with pasta. Garnish with red pepper. Voila!
Bake cake mix according to package. Take handle of wooden spoon and make holes in cake. Pour Eagle Brand milk and creme of coconut over cake. Top with drained pineapple and Cool Whip. Cover Cool Whip with coconut. Refrigerate.
Mix the first 6 ingredients all together. Mix the jello and water together and pour over the ingredients and put in the refrigerator until set.
Grate the cabbage on the side of the grater that has the long slots. Chop the onions pretty fine and mix with other ingredients. Store in airtight container in refrigerator. Will keep for several days.
In large pan, heat oil on medium; add onion, green peppers and garlic. Stir 5 minutes until tender. Add tomatoes and juice (break up tomatoes with fingers). Stir in peanut butter until peanut butter dissolves. Add pepper and chicken broth; bring to a boil. Add rice. Reduce to simmer; cover and cook 40 minutes, until rice is done, then add chicken and cook 10 minutes longer. Serve each bowl garnished with parsley.
Add water to pineapple juice to make 1 cup. Heat and add to jello. Let cool to room temperature. Add cold ginger ale slowly. Let partially gel in refrigerator. Stir in cranberry sauce and pineapple. Let set until gelled. Top with Dream Whip topping. Prepare Dream Whip per package instructions and add 1 package cream cheese (left at room temperature). Sprinkle with pecans.
Cook potatoes; drain but save water. Saute bacon and onion until brown. Mash potatoes; add bacon and onion, parsley, salt, nutmeg and Worcestershire sauce. Stir in milk. Heat over low flame. Sprinkle with cheese. Add reserved water if soup is too thick.
Brown chops on both sides. In a baking dish, mix all ingredients except chops. Place chops on top. Cover and bake in oven at 375° for one hour or until done, turning chops once after 1/2 hour. Enjoy!
Layer apricots, crackers, brown sugar and nutmeg. Dot with butter. Repeat with several layers. Pour juice from apricots over top and bake at 350° for 1 hour. This is very good with pork or can be used as dessert.
Slice carrots, onion and zucchini. Steam vegetables for 5 minutes; set aside. Mix soup with sour cream. Mix this into vegetables and set aside. Mix stuffing mix with melted oleo. Pat 1/2 of this mixture into bottom of round or square pan or casserole dish. Fill casserole dish with vegetable mixture; top with rest of stuffing mixture. Sprinkle pepper over top. Bake at 350° for 35 minutes (or until nicely brown). Makes a nice side dish for holiday meals.
In saucepan, sprinkle unflavored gelatin over milk. Let stand 1 minute. Stir over low heat until gelatin is completely dissolved, about 5 minutes. Add chocolate and continue cooking, stirring constantly until chocolate is melted. Stir in vanilla. Chill 1 hour, stirring occasionally, until mixture mounds when dropped from spoon. Fold in whipped topping. Turn into crust and chill 3 to 4 hours.
In one bowl, combine 2 medium apples (peeled, cored and sliced), light brown sugar, cinnamon and melted butter or margarine. In a second bowl, combine the flour, milk, eggs and a pinch of salt. Preheat oven to 425°. Melt 2 extra tablespoons of butter in a 9-inch pie plate. Pour in flour mixture; place apple mixture in center. Bake for 15 minutes. You will get a pleasant surprise when you open the oven.
Brown ground beef, onion and black pepper. Cook noodles and drain; add green pepper and steak sauce. Add cooked noodles to ground beef mixture and bouillon cubes dissolved in boiling water. Add garlic salt; mix well. Cover and let simmer slowly, about 1 hour. Before serving, add sour cream. Stir in, cover and cook for 5 minutes more.
In deep baking dish, sprayed with vegetable spray (Pam), place 2 cups of sliced zucchini (1/4-inch thick) evenly across bottom. Add onion, ham and Parmesan cheese. In blender, thoroughly blend eggs, milk, Bisquick and seasonings. Pour over zucchini mix. Bake at 350° for 60 to 75 minutes or until center is set.
Sift together flour, cocoa, baking powder and salt. Cream oleo, Crisco and sugar. Add eggs, one at a time. Add vanilla. Add dry ingredients and milk, alternating. Bake 1 1/2 hours at 300°.
Combine oil and sugar. Add cinnamon. Beat eggs and add to mixture. Add flour and sweet potatoes, then vanilla. Bake in a greased tube pan at 350° for 1 hour. Cool in pan 10 minutes, then remove.
Dissolve Jell-O in hot water; stir in frozen berries until all is thawed. Add applesauce and refrigerate to set.
Grease a 7 x 11-inch pan. Put in a layer of shredded cheese, then a layer of peppers cut in strips or chopped, then cheese and peppers and a layer of cheese on top. Beat eggs; add flour, milk and a pinch of salt. Pour over cheese layers. Bake at 375° for 45 minutes. Let stand 5 to 8 minutes; cut in small squares. Serve on Ritz crackers.
Melt butter. Add onion and cook until soft. Add oysters, cooking about 1 1/2 minutes or until edges begin to curl. Add milk and cook until hot (do not boil). Add salt and pepper and stir. Serve hot.
Preheat oven to 350°. Coat 8-inch round baking pan with nonstick cooking spray. Set aside. In large skillet, saute onions in oil 5 minutes until very tender. Set aside.
Bring to boil sugar, cocoa, margarine and 1/2 cup milk. After boiling, put in vanilla, then put oats in and bring to boil. To a thick mixture, add peanut butter. Put on waxed paper by the spoonful. Wait a few minutes, then enjoy.
Stir all together. Serve hot in chafing dish (or fondue) with large Fritos or crackers. (I used Sociables crackers and it was delicious.)
In a large bowl, mix first 5 ingredients together with a mixer on low speed, until just blended. Increase speed to medium and beat for 4 minutes. Stir in pecans. Wrap and refrigerate about 2 hours. Roll into 1-inch balls and place 1-inch apart on ungreased cookie sheet. Bake about 15 minutes or until light brown at 350°. Cool slightly and roll in confectioners sugar. Yields about 5 dozen.
Cook onion in butter until tender. Add water, bouillon cubes, turkey and vegetables. Boil gently, covered, until vegetables are tender. Stir a little milk into the flour until mixture is smooth. Add remaining milk, salt and pepper. Add to soup. Simmer, stirring occasionally, to prevent sticking until soup is slightly thickened.
Brown hamburger and onions. Pour off fat. Add remaining ingredients. Cover and cook for 30 minutes, stirring several times.
Cream sugar and eggs; add the	remaining ingredients. Bake at 450° for 10 minutes, then turn your oven back to 350° for 30 to 35 minutes longer. Very good, spicy pumpkin pie. Makes 2 nice 9-inch pies.
In large bowl mix 2 cups flour, sugar, salt and yeast. Combine milk, water and margarine in saucepan; heat until very warm (120° to 130°). Gradually add to dry ingredients, beat 2 minutes. Stir in additional flour to make stiff dough. Turn out; knead 8 to 10 minutes. Cover with plastic wrap and then towel. Let rest 20 minutes. Punch down; divide. Can be put in refrigerator for 2 to 3 days or make rolls and freeze.
Brown hamburger. Remove from pan and brown onion and green pepper in same pan. Drain off fat. Add ketchup, water and seasonings. When mixture begins to simmer, return hamburgers to pan. Cover and simmer for 30 minutes. Add more water if needed. Remove burger to platter and put sauce over them.
Blend the whipped cream and cooled pudding together. Fold well drained fruits into pudding mixture with the marshmallows and bananas. Chill salad thoroughly before serving.
Preheat oven to 350°. Blend all ingredients at the same time with mixer. Mixture will be thick. Pour into a 9 x 13-inch pan. Bake for 30 to 35 minutes. Dust with powdered sugar when cake is done or cream cheese frosting is also very good.
Blend eggs, condensed milk and sugar together well with whisk spatula. Add flavorings and salt.	Mash bananas with fork into pulp and stir into mixture. Add milk until fill line in freezer is reached. Makes 1 gallon.
Rinse and drain dried beef slices; chop beef and spread on bottom of baking dish. Wrap each chicken breast in one half piece bacon. Place chicken over beef; blend soup and sour cream until smooth; pour over chicken. Bake at 300° for 2 hours covered, and 350° for 30 minutes more, uncovered.
Mix dry ingredients together, then add eggs and buttermilk. Mix together well. Best to use iron skillet. Put Crisco in iron skillet; heat in oven until melted. Add about half of melted Crisco to cornbread mix; mix well. Pour into iron skillet. Bake 20 to 25 minutes at 425°.
Melt white chocolate with Crisco in double boiler over medium heat until smooth. Dip Ritz Bits in melted chocolate. Lay on wax paper to cool. Good!!!
Cook noodles, then drain. In a large skillet, cook and stir meat, onions and celery until meat is brown and onions are tender. Drain fat. Stir in tomato sauce and salt. Heat to boiling; reduce heat, then simmer 1 minute. Remove from heat. Stir in cottage cheese, Cheddar cheese, sour cream and noodles. Pour into a 1 1/2-quart casserole. Cover and bake 30 minutes.
Pour cherry mix into 8 x 9-inch pan. Sprinkle cake mix over cherry mix. Pour melted butter over all mixture. Bake for 40 to 50 minutes until brown. Serve with whipped cream or ice cream.
Mix all ingredients and form into small balls. Press down lightly. Bake 15 minutes at 350° or until lightly browned. Serve hot or cold.
Mix beef crumbs, egg and salt. Shape into 50 meatballs. Place in shallow baking pan; broil until brown, turning once. Spoon off fat. In saucepan, cook pepper and onions in butter until tender. Stir in remaining ingredients. Pour over meatballs. Cover. Bake at 350° for 20 minutes.
Beat together the eggs, evaporated milk and flour. In greased pan, alternate half the chilies and half the cheeses twice. Top with egg mixture and bake 30 minutes at 350°. Remove from oven and pour tomato sauce on top and bake another 15 minutes. I use salsa on top.