HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place crackers in a bowl. Mix the oil, dressing mix, garlic powder and dill. Pour slowly over crackers and stir well until all oil is absorbed. Let stand overnight and store in a tightly sealed container. Crackers will be very crisp. (Add crackers last if you desire.)
Mix cheese, butter, flour and pepper (if desired) with hands until very soft. Then add Rice Krispies and mix again. Form into small balls. Put on cookie sheet and flatten slightly with fork. Bake at 350° for 15 to 20 minutes.
Cook broccoli in salted water until it's slightly soft. Drain. Place broccoli in a greased medium-sized casserole dish. Cook and stir cream of mushroom soup until smooth. Add crab meat and mushrooms. Stir. Pour sauce over broccoli. Bake at 350° for 15 minutes. Remove from oven; sprinkle cheese and bake for another five minutes. Serves 4 to 5.
Stir crushed crackers into melted oleo. Put half on bottom of 9 x 13-inch pan. Place chicken on crackers. Mix soups and sour cream; spoon over chicken. Put rest of crackers on top. Bake at 400° for 30 minutes.
Mix all ingredients except chicken and cheese in 3-quart saucepan. Heat to boiling, stirring frequently. Reduce heat, cover and simmer. Stir occasionally until potatoes are tender (20 to 25 minutes). Stir in cheese and chicken. Cover and cook until hot about 5 minutes longer.
Cream butter and sugar on an electric mixer. Add rest of ingredients, then add one egg at a time, beating continually at medium speed. Pour into pie shell and bake at 450° for only 10 minutes. Reduce heat to 325°, cover with Reynolds Wrap and bake 25 minutes more.
Simmer first four ingredients for 5 minutes. Add tea bags. Simmer five more minutes. Remove tea bags and add apple juice and cranapple juice. Serve hot.
Cook and stir garlic in oil in skillet on low heat for 2 to 3 minutes. Add cubed Velveeta cheese spread and milk, stirring until cheese is melted. Add cooked fettuccine. Mix lightly. Sprinkle Parmesan cheese over top. Serve immediately. Makes 4 servings.
Mix yeast in 1 cup lukewarm water. Let stand 5 or 10 minutes. Add sugar, salt and 1 cup milk. Beat in eggs. Add melted Crisco. Then add flour and mix well. Put 2 tablespoons melted Crisco on top. Cover and let rise 4 to 5 hours outside of refrigerator. Mash down. Place in box overnight. Pinch off small pieces and make a roll. Place in muffin tin, greased. Rise twice in size. Bake at 400° for 12 to 15 minutes.
Scald milk. When lukewarm, add yeast, sugar and 1 1/2 cups flour. When bubbly, add salt, eggs, oil and 1 1/2 cups flour. Knead well. Let rise until double. Roll 1/4-inch thick. Spread with 6 tablespoons of oleo. Sprinkle with cinnamon and brown sugar as desired. Roll. Cut in 1 1/2-inch slices. Place in greased pan.
Mix together cream cheese, mayonnaise and dry package of Italian dressing mix. Spread on bread slices. Top with thin cucumber slices. Sprinkle with dill weed.
In medium saucepan, bring evaporated milk just to a boil. Add chocolate morsels. Return to a boil over medium heat, stirring constantly until chocolate is melted, slightly thickened and smooth. Remove from heat. Stir in vanilla and salt. Serve warm as a dipping sauce for fresh fruit or spoon over cake or ice cream. Yields 2 1/3 cups.
Follow the directions on the pudding box to make the pudding. Stir in the fruit cocktail and it's ready to serve!
Mix, boil for 3 minutes; stir. Optional: Add flavorings such as black walnut, maple or something.
Cook squash and onion until tender and drain. Add remaining ingredients and mix well. Shape into balls and deep fry.
Warm cream cheese in the microwave. Add garlic salt to taste. Spread on medium to thin sliced deli ham. Roll dill pickle up in it. Cool in fridge for 10 minutes. Slice in 1/2-inch sections.
Bring water and sugar to a boil. Then cool mixture. Add remaining ingredients and mix. Freeze and serve with ginger ale or 7-Up.
In large bowl combine chicken and spaghetti sauce. In separate bowl combine ricotta cheese, egg whites, and parmesan cheese. Spray 9 x 13 inch pan with nonfat cooking spray. Spread 1/2 of chicken/sauce mixture in pans. Top 1/2 mixture of ricotta cheese. Place 1/2 the noodles on top of this and repeat layers. Top with mozzarella cheese. Bake at 350° for 30-40 minutes.
Mix beef, bread crumbs, 1/2 cup ketchup, milk and egg in a large bowl until blended. Pat 1/2 of meat mix into bottom of an 8-inch square pan. Layer with spinach, then cheese. Top with remaining meat mix. Spread 1/3 cup of ketchup on top. Bake at 375° for 30 to 35 minutes.
Combine all ingredients and beat thoroughly. Pack into loaf pan. Cover with 2 strips of bacon. Pour one 8 ounce can of tomato sauce over all and bake for 1 hour at 350°.
Cook onion and celery with hamburger. Drain meat. Put in large mixing bowl. Add rest of ingredients. Bake at 375° for 30 to 40 minutes. Top with shredded cheese.
Put all vegetables in pan with enough water to cover. Cook until tender. Drain and save water.
Combine egg yolks, flour, sugar, butter and milk. Cook until thick. Add coconut and vanilla. Pour into baked pie shell and top with meringue. Bake at 350° until brown.
Melt butter and mix with sugar until fluffy. Add rest of ingredients, except berries. Mix well by hand. Fold in berries. Fill lightly greased muffin tins to the top and sprinkle with sugar. Bake at 375° for 30 minutes. Makes 1 dozen.
Roll short ribs in seasoned flour (about 1 cup flour, 1 teaspoon salt and 1/2 teaspoon pepper). Brown well in large skillet. Put sliced onions in crock-pot; add browned ribs and liquid. Cover and cook on low 8 to 10 hours or high 4 to 6 hours.
In a skillet, brown meat and drain. Add taco seasoning and salt. Add onion, cheese and crunched-up Doritos. Stir and chill. Serve with chips.
In blender container, combine all ingredients; blend until smooth. Store tightly covered in refrigerator up to 1 month. Stir before serving. Return remainder to refrigerator.
Slice potatoes; they'll cook fast if sliced in wedges or like thick French fries. Skin chicken if you want. Roll chicken in the flour. In large skillet brown chicken in hot oil until golden. Add everything else except green beans. Bring to a boil; reduce heat. Cover and simmer 25 minutes or until chicken and potatoes are pretty much done. Add beans; cover and cook about 5 minutes until all is done. Sprinkle with parsley. Be sure to eat the bay leaf first! Serves 4.
Mix first 5 ingredients. Pour in a large Pyrex dish. Mix Bisquick and milk. Pour over chicken mixture. Dot with butter and bake for 1 hour at 350°.
After asparagus is cooked until tender (if fresh) or cooked according to package directions (if frozen), drain. Put asparagus in flat baking dish. Toss sesame seed over asparagus. Also distribute pimientos. Sprinkle cheese on top. Heat at 350° until cheese melts. Makes 4 servings.
Preheat oven to 375°. Grease and flour 2 (9-inch) round cake pans or cupcakes. In a large bowl, measure all ingredients with mixer at low speed. Mix well, constantly scraping bowl with rubber spatula. (You may increase the speed to medium.) Pour into pan. Bake 25 minutes or when toothpick is dry (cupcake* 20 minutes). Cool on wire racks.
Mix flour, sugar, vanilla and milk. Melt margarine in 9 x 13-inch pan. Pour flour mixture over melted margarine. Spoon on pie filling. Bake 30 minutes at 350° or until knife comes out clean.
Cut up dried beef. Let cream cheese soften. Mix together ingredients (except pecans). Bake at 350° until hot (15 to 20 minutes). Take pecan halves, butter them and bake for 3 minutes (until hot). Put pecan halves on top. Serve with Frito chips or breadsticks.
Combine, adding just enough mayonnaise to moisten ingredients. Serve on lettuce leaf with cheese and crackers. For sandwiches, leave out raisins and apples.
In a skillet, cook the sausage until browned. Drain well. In a large mixing bowl, combine the cheese, chicken soup, sour cream, French onion dip, chopped onions, peppers, salt and pepper. Fold in hash brown potatoes. Mix well. Spread 1/2 of the hash brown mixture over bottom of a 9 x 13-inch greased baking dish. Spread over hash browns. Repeat layering second 1/2 of hash brown mixture. Top with remaining sausage. Bake at 350° for about 1 hour or until casserole is golden brown.
Cook carrots unseasoned until tender; drain well. Place carrots in skillet. Add butter, brown sugar and ginger. Ccook over medium heat until mixture begins to bubble. Turn heat down to low and baste often. Continue cooking for 30 minutes and basting until they are well glazed.
Heat oven to 375°. Grease 12 medium muffin cups or line with paper baking cups. Mix cereal and milk in a larger bowl; let stand 5 minutes until cereal is softened. Stir in remaining ingredients. Fill muffin cups almost full. Bake 22 to 25 minutes until golden brown. Immediately remove from oven. Yields 1 dozen.
Mix together. Pour peaches into an 11 x 6 x 8-inch pan.
Combine all ingredients in a large mixing bowl. Mix for 3 minutes on medium speed. Bake in a large tin pin (greased and floured). Cover cake evenly with 1 cup light brown sugar; top with 1 cup ground pecans (before baking). Bake at 350° for 50 minutes.
Peel cucumbers, leaving some green on. Score lengthwise with tines of fork. Slice as thinly as possible and sprinkle with salt. Let stand at room temperature 1-2 hours. Drain thoroughly, pressing out as much liquid as possible.
Mix soup and sour cream with juice from peas and carrots. Bring to boil.
Saute sausage; push aside. Add onion and celery; saute until golden. Remove from heat. Stir in stuffing and thyme. Mix well. Sprinkle water over mixture. Toss until evenly moist. Stuff centers of cleaned and halved squash. Bake until done.
Bake cake to package directions in 9 x 13-inch pan. Dissolve jello in 3/4 cup boiling water. Add cold water. Cool to room temperature. Cool cake 20 to 25 minutes after baking. Poke holes in top of cake approximately 1 inch apart. Pour jello slowly over top of the cake. Refrigerate while preparing topping.
Wash cranberries; drain in colander and coarsely chop 1/2 cup at a time in blender or food processor. Wash and remove seeds from apple and orange (do not peel). Chop other fruits. Add to cranberries. Add spices; mix well. Flavor improves on standing in refrigerator. May also be frozen.
Cook broccoli and drain. Saute onion in 3 tablespoons butter. Layer broccoli and onion in 2-quart casserole dish. Sprinkle with seasoned salt. In a 2-quart saucepan, saute celery in 1/4 cup butter; mix in flour, bouillon and Worcestershire sauce. Remove from heat and gradually add milk. Bring to a boil, stirring constantly. Boil about 1 minute and stir in ham. Spoon over vegetables. Bake at 325° for 30 minutes. Sprinkle with cheese and bake until cheese is melted.
Rinse broccoli. Cut off large stalks and separate. Break large pieces into very small flowerets of broccoli. Slice red onion very thin and separate into rings. Combine raisins and peanuts and mix with broccoli. Place onion slices and rings on top of broccoli mix. One hour before serving, pour salad dressing over all and chill thoroughly. Serve in large decorative bowl as accompaniment for any type of entree. Crisp and delicious!
Thaw the raspberries, peaches and lemonade concentrate. In a blender container combine raspberries, peaches, bananas, lemonade concentrate and 1/2 cup cold water. Cover and blend until smooth. Sieve mixture and discard seeds, if desired. Transfer mixture to pitcher. Stir in 2	cups cold water. Serve immediately over ice or chill beverage in the refrigerator for several hours or overnight.
Layer first 5 ingredients in a 13 x 9-inch cake pan. Melt butter and pour evenly over ingredients. Bake at 325° for 45 minutes.
Beat eggs until smooth. Add rest of ingredients. Work batter until firm. Drop by teaspoonfuls onto ungreased cookie sheet. Bake for 10 minutes in a 375° oven.
Separate cauliflower into flowerets. Drain canned vegetables. Marinate overnight in French dressing. Drain again. Mix 1/2 cup mayonnaise and 1/2 cup salad dressing into veggies. Add other ingredients. Enjoy!
Brown hamburger and onion and cook until done, then add a few slices of Colby cheese and melt in meat. (I brown in a large kettle type pan.) Then add a large or a 32 ounce can of tomato sauce to make fairly runny. Add about a half box of cooked broken spaghetti and mix together. Put slices of Colby cheese on top, covering spaghetti. Then bake about 30 minutes at 350° until cheese is melted.
Get out a large mixing bowl. In it pour sugar, milk, cocoa and butter. Boil these for 3 minutes or until melted. When done, pour into another bowl. Quickly add peanut butter, Marshmallow Creme and vanilla. Quickly pour into small, square pan and cool until hard.
Saute ground beef, onions and garlic in butter until lightly browned. Add seasonings, olives and tomato sauce. Place alternate layers of tortillas, beef sauce and cheese in round 2-quart casserole, ending with cheese. Pour water, at edge, into casserole; cover. Bake in preheated 400° oven for 30 minutes; cut into wedges. Yield: 4 large servings.
Add hot water to jello and mix. Cool. Mix cranberry sauce, apples, oranges and nuts. Add to jello and let set.
Cook milk and flour until thick. Cool. Beat butter, shortening, sugar and vanilla until sugar is dissolved. Add milk mixture to sugar mixture until fluffy. Add peanut butter to taste. Mix until blended and fluffy.
Stir together eggs, milk, slat, pepper and bread. Beat until bread is broken up. Add onion, carrot, cheese and beef. Mix well. Form into a large loaf in center of a 13 x 9 x 2-inch baking pan. Bake in a moderate oven at 350° for 1 hour and 15 minutes. Combine sugar, ketchup and mustard. Spread over meat loaf and continue baking 15 minutes.
Bake cake mix by directions; crumble 1/2 cake in bottom of punch bowl. Spread pudding over cake. Spread 1/2 of drained pineapple over pudding. Spread 1 can cherry pie filling. Spread 1 carton Cool Whip over filling. Spread 1/2 coconut over Cool Whip. Repeat all of the preceding for next layer.
Preheat oven to 325°. In food processor with knife blade attached, pulse pecans with 1/4 cup confectioners sugar until nuts are very finely ground. Add butter and vanilla and process until smooth, occasionally stopping processor and scraping side with rubber spatula. Add flour; process until evenly mixed and dough forms. With floured hands, shape dough by rounded teaspoonfuls into 3/4-inch balls. Place balls 1-inch apart on ungreased large cookie sheet. Bake 16 to 18 minutes or until bottoms are lightly browned and cookies are light golden. Transfer cookies to wire rack; cool slightly, about 3 minutes.
Cream butter and sugar until fluffy. Add brown sugar and peanut butter; continue to beat thoroughly. Add eggs, one at a time, beating well after each addition. Add vanilla and blend well. Sift together the dry ingredients and add alternately with milk. Pour into greased and floured tube pan. Bake at 325° for 1 hour or until tests done.
In large bowl, combine condensed milk and water. Add pudding mix; beat well. Fold in Cool Whip and sour cream. Layer pudding, bananas and wafers. Repeat until all is used, ending with pudding on top. Chill and serve.
Put shredded/chopped cabbage and onion in a large bowl, mix the 3/4 c. sugar into the cabbage mixture.
Preheat oven to 350°. Cream butter and sugar in large bowl. Add eggs and vanilla; blend well. Combine flour, cocoa, soda and salt; blend into mixture. Drop by tablespoon onto ungreased cookie sheet. Bake at 350° for 8 to 9 minutes. Do not overbake. Cool on cookie sheet until set, 1 minute.
Combine crumbs, baking powder and salt. Beat eggs until light. Beat in sugar gradually (3 to 4 minutes). Add crumbs mixture, vanilla, dates and walnuts, mixing well. Grease a 9-inch square pan. Pour in mixture and bake at 350° for 30 minutes. Cool. Cut into squares. Serve warm with whipped cream.
Prepare spinach and refrigerate. Mix well the oil, vinegar, lemon, garlic, salt and pepper. Refrigerate.
Prepare jello by quick set directions on package. When thick, add cream cheese, mashed into jello until it looks like large curd cottage cheese. Add celery, green onion, pecans and pineapple. Pour into rectangular (9 x 13-inch) Pyrex. Place in refrigerator and allow to set.
Mix all ingredients and roll into a ball. Refrigerate 24 hours. Roll in chopped pecans. Serve with gingersnaps.
Preheat oven to 375°. Lightly grease 11 x 15-inch baking sheet. Unroll rolls and press together in pan to form a solid crust. Bake 12 to 15 minutes. Set aside to cool. Mix softened cream cheese and salad dressing together. Spread over crust and top with mixed vegetables. Cut in squares to serve.
Cream shortening until creamy with sugar. Add eggs. Sift together spices and cake flour three times. Add baking soda to tomato soup. To part of the flour, add the raisins and walnuts; to the other part the baking powder. Add the flour, flour with raisins, nuts and soup. Blend in well. Pour into greased round cake pans. Bake in 350° oven for 20 to 25 minutes. Add topping of your choice.
Mix all ingredients and spread on halved English muffins. Freeze if desired. Bake at 350° for 5 minutes.
Rinse wild rice and place in large bowl. Pour boiling water over it and let stand 1 hour. Heat oil in large pot over medium heat. Add pork and onions and saute 8 to 10 minutes or until pork browns and onions soften. Drain rice and add to pork and onion mixture. Stir in cumin, salt, garlic powder, navy beans, chickpeas, chilies, corn, pepper sauce, broth and water. Bring mixture to a boil; reduce heat, cover and simmer 40 to 45 minutes. Serve each portion topped with about 2 tablespoons cheese and 2 tablespoons chopped parsley. Makes 10 to 12 servings.
Melt butter, then add other ingredients. Mix well. Bake in an unbaked pie shell at 350° for 50 minutes.
Arrange sole in 12 x 8 x 2-inch baking dish. Thaw soup; pour over sole. Top with cheese. Bake at 325° for 30 minutes. Serve immediately. Makes 6 servings.
Mix dry ingredients. Stir in milk, eggs and oil. Bake at 375° for 25 to 30 minutes until brown.
Combine first three ingredients and press into a 13 x 9 x 2-inch pan. Bake at 350° for 15 minutes. Cool. Dissolve Jell-O in water. Add strawberries. Let partially set in refrigerator.
Combine sugar, cornstarch and salt in a heavy saucepan; stir well. Combine egg yolks, half and half and milk; beat until blended. Gradually stir into sugar mixture until smooth. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 minute, stirring constantly. Transfer to a glass bowl; stir in butter and vanilla. Slice one banana and toss with 1 teaspoon lemon juice. Arrange the sliced banana in bottom of pastry shell. Pour cooled custard over banana, cover and chill until firm. Beat whipping cream and powdered sugar until stiff peaks form. Slice remaining banana and toss with lemon juice. Arrange on top of pie.
Spread out or put spoonfuls on greased tray; cook slowly for one hour at 200°. Bon appetit!!!!
Heat oven to 350°. Grease cake pan. Combine the first 3 ingredients together. Add bananas, milk, egg and oil; mix well. Spread into prepared pan. Combine nuts, brown sugar and butter. Pour evenly over batter. Bake for about 30 minutes, or until golden brown.
Sift flour, sugar, salt, baking soda and baking powder. Add raisins and caraway seed. Mix to coat well. In another bowl, mix eggs, milk and butter. Pour into dry ingredients. Mix well until all moistened. Pour batter into loaf pan and bake at 375° for 1 hour.
Mix together sugar, flour, butter and salt. Set 2 cups aside. Add milk-baking soda mixture and vanilla to dry ingredients into a 9 x 13-inch baking pan. Sprinkle the extra 2 cups on top. Bake at 350° for 45 minutes to 1 hour.
Sprinkle slices with salt. Let stand 30 minutes. Spread slices on paper towels; pat dry. Melt butter in a saucepan; add zucchini. Toss until well coated with butter. Cover and simmer over low heat for 10 minutes until barely tender. Meantime, beat flour into sour cream. Pour over zucchini. Stirring gently, simmer 2 or 3 minutes until thick and smooth. Stir in sugar, vinegar and dill.
Marinate flank steak in mixture of oil, soy sauce and Worcestershire sauce. Poke holes in steak with fork. Marinate for 24 hours in refrigerator (overnight). Turn steak over once. Barbecue or grill slowly.
Boil flour and milk until thick. Let cool. Cream sugar, Crisco and butter. Add boiled mixture to cream and vanilla. Beat until creamy.
Mix and bake cake according to box directions in a 9 x 13 pan. Combine pineapple and sugar in a saucepan; bring to a boil. Boil 5 minutes. Make pudding according to box directions. Cool. Arrange slices of bananas over pineapple. Add pudding over bananas. Spread evenly. Top with whipped topping and sprinkle with nuts. Serves 8.
Combine first five ingredients in a 3-quart glass bowl or casserole. Microwave (High setting) 5 minutes. Stir well. Microwave 9 minutes more, or until mixture reaches 260° (hard ball stage) on a candy thermometer. Do not stir corn mixture.
Preheat oven to 400°. Mix together the butter, sugar and vanilla. Sift in flour and salt. Mix in chopped walnuts. Chill dough 1 to 2 hours.
Preheat oven to 350°. Cream butter and sugar very well. Add eggs, one at a time, blending mixture well between adding the eggs. Add the flour, stirring well. Add the milk, stirring constantly.
Cut apples in half and hollow out core. Place in baking pan. Combine nuts, raisins and cinnamon in a small bowl. Stuff into apple hollows. Cover and bake at 350° for 30 minutes. Serve at room temperature or chilled. Makes 4 servings. One apple equals 1 fruit and 1 fat.
In a large mixing bowl, combine eggs, cream, sugar, salt and vanilla; mix well with a mixer. Pour into can. Add condensed milk; stir well. Add dairy milk to fill line on can and stir. Churn in freezer per instructions. Makes approximately 4 quarts.
Drain asparagus and place in a casserole dish. Place strips of Velveeta cheese over asparagus. Crumble slices of bread over the cheese.
Use a large, thick boiler. Bring water and salt to a boil. Add grits; cook slowly until thick. Add cheese (cubed), green chilies and margarine. Stir until the cheese melts. Stir in the beaten eggs. Pour into a casserole dish sprayed with nonstick spray. Cook for 1 hour in a 275° to 300° oven. Makes 8 to 10 servings. Recipe may be cut in half.
Dissolve yeast and warm water. Heat milk and butter. Combine milk mixture (when cooled) to yeast. Stir in beaten eggs, grated rind and citron. Add sifted flour, sugar and salt. Mix well. Knead until smooth. Let dough rise in a warm place until double (about 2 hours). Punch down; shape into loaves. Let rise about 1 hour. Brush top with beaten egg and add colored sprinkles, if desired. Bake in a 350° oven.
Mix jello with juice of pineapple and cherries; bring to a boil. Add cream cheese. Mix well. Cool. Add cherries, pineapple, nuts and Coke. Refrigerate.
Cream sugar and margarine. Add eggs, 1 at a time. Add bananas and set aside. Combine flour, baking powder, salt and nuts. Add to creamed mixture. Put into a greased 9 x 5-inch loaf pan. Bake at 350° for 1 hour. Cool on rack. Makes 1 loaf.
Mix corned beef, softened cream cheese, diced onion and diced bell pepper. Thoroughly shape into ball. Place on center of platter; layer crackers around the cheese ball.
Melt Milky Way bars and 1 stick margarine in double boiler. Set aside.
Wash potatoes and slice (do not peel). Lay out a sheet of aluminum foil (1 1/2 feet long). Spread 1/4 stick of butter on the aluminum foil. Lay a layer of potatoes on top of the butter, a layer of chopped onion, then sprinkle with the seasoning salt. Repeat until all potatoes, onion and seasoning salt is gone. Put the rest of the butter on top of the potatoes (evenly). Fold the edges of the aluminum foil together and seal. Twist the end of the foil to prevent butter from leaking out. Take second piece of foil and cover the bundle for the second time. Grill for about 45 minutes.
Brown ground beef. Drain well. Add salsa. Divide evenly among the tortillas. Top with cheese. Roll. Bake on a cookie sheet covered with foil for 20 minutes at 350°.