HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 325°. Saute onion, bell pepper and green onions in butter in a small frying pan over low heat until the vegetables are soft, but not brown, about 5 minutes. Transfer to a large mixing bowl and add the Worcestershire, garlic salt and cream cheese and mix well. Add the mayonnaise, pecans and dried beef and mix well. Cut a slice off the top of the loaf of bread to serve as a lid. Remove enough of the inside of the loaf to form a cavity large enough to hold the cream cheese mixture. Pour the mixture into the cavity. Replace the lid. Wrap the loaf completely in aluminum foil and place it on a baking sheet. Bake for 1 hour. Yields 8 to 10 servings.
Prepare cake mix according to package directions. Pour batter into a 13 x 9-inch pan and bake 20 to 30 minutes.
In a large bowl, combine ketchup, sugar and mustard. Reserve 4 tablespoons for topping.
In small saucepan, melt 1/3 cup butter. Add 1/3 cup lemon, 2 teaspoons salt and 1/4 teaspoon pepper. In medium bowl, combine 1 1/3 cups rice, 1 cup cheese, 1 package broccoli and 1/4 cup lemon mixture. Divide among 8 fillets; roll-up and place seam-side down in 11 x 7-inch baking dish. Top with remaining sauce. Bake at 375° for 25 minutes or until fish flakes with fork.
Dice dates into bowl. Sprinkle soda over dates and pour boiling water over -- let cool. Cream shortening and sugar. Add eggs, vanilla, cocoa and flour. Beat together, then add date mixture. Pour into 13 x 10 cake pan. Sprinkle chocolate chips and nuts over the batter. Bake at 350° for 30 minutes. Serve with whipped cream if desired.
Mix 1/4 cup water and yeast. In separate bowl, mix together 1 1/2 cups of water, sugar and salt. Add yeast mixture, then add 4 1/2 cups flour. Let rise 15 minutes. Knead down and shape. Brush with melted butter. Let rise 15 minutes. Bake 15 minutes at 350° to 375°.
Mix in order: brown sugar, flour, 3 eggs, nuts, vanilla, and margarine.
Cream together butter or Crisco and sugar. Stir together baking powder, buttermilk, soda and salt. Mix all together. Bake at 325° for 33 minutes. Frost with Caramel icing.
Combine yeast with 2 1/4 cups flour in bowl. Heat water, shortening, sugar and salt. Add to flour. Beat until mixed. Add remaining flour and knead until smooth and elastic. Place in a large greased bowl. Cover and let rise in a warm spot until doubled in bulk. Divide in half. Bake at 350° for 45 to 50 minutes.
Cook broccoli in salted water; drain. Combine in bowl soup, egg, cheese, mayonnaise and onion. Mix with broccoli. Pour into greased casserole. Sprinkle with crackers over top. Bake at 350° for 40 minutes.
Pour into 9 x 13-inch greased pan. Bake at 350° for 15 to 20 minutes.
Microwave chocolate and milk in 1 1/2-quart bowl on High for 2 minutes, stirring after 1 minute. Stir until chocolate is completely melted and smooth. Stir in vanilla, salt and walnuts. Spread in greased 8-inch square pan. Refrigerate until firm. Cut into small squares. Makes 2 dozen pieces.
Mix well and pour into a greased and floured sheet cake pan. Bake at 325° for 30 minutes.
Cut bacon into small pieces and brown in frying pan. Put bacon into a large crock-pot or Dutch oven and drain grease from frying pan. In same frying pan, add hamburger and brown. Add hamburger to the crock-pot and drain off grease from frying pan. Saut onion in same pan, then add to crock-pot. Add all the beans to the crock-pot and stir to blend. In the same frying pan, add the brown sugar, ketchup, mustard and vinegar. Heat until the sugar has dissolved. Add to the crock-pot. Heat the crock-pot until beans are hot. Can be eaten right away or slow cooked for hours.
Mix soup, soup mix, mushrooms and sherry. Pour over cubes in large (2-quart) casserole. Cover and bake at 325° for 2 hours or longer at lower temperature. Serve over rice or noodles.
Preheat oven to 350°. Butter a 9-inch spring-form pan. In a bowl, beat eggs until foamy. Add sugar and beat until smooth. Mix the flour in with the baking powder and beat until well blended. Add lemon zest and heavy or sour cream and beat until smooth. Add apples and mix gently with a spoon to coat well.
Boil squash and onions until tender. Crumble cornbread and mix with drained squash and onions. Add remaining ingredients. Bake at 350° until brown and bubbly.
Bake cake as directed on box in a 13 x 9 x 2-inch pan at 350°. As soon as taken out of oven, make holes with a straw and pour cream of coconut all over it. Let cool, cover and put in refrigerator overnight.
In large Dutch oven, brown half of pork in oil. Add remaining ingredients. Cover and simmer for 1 hour or until pork is tender. Serves 10.
Beat oleo or butter and Crisco. Add baking powder, vanilla and powdered sugar. Slowly add flour until the dough can be shaped and handled. Shape into crescent shape and place on greased sheets. Place 1 whole clove in each cookie before baking. Bake at 350° for about 25 minutes. Cookies will be firm and very light brown. Remove from tray and roll in powdered sugar while hot. Then store covered in powdered sugar.
Brown meat and drain. Add salt and pepper and simmer for 1 1/2 hours. Add green pepper and tomatoes. Cook for an additional 10 minutes.
Preheat oven to 350°. Spread crushed pineapple on bottom of 9 x 13-inch pan. Spread pie filling over pineapple. Sprinkle dry cake mix over fruit. Cut butter into small pats. Place pats over entire cake mix. Sprinkle chopped nuts over everything. Bake for 35 to 40 minutes.
Combine potatoes, 1/2 cup margarine, onion, soup, sour cream and cheese; stir well. Spoon into a greased 2 1/2-quart casserole. Crush cereal and stir in remaining butter. Sprinkle over potato mixture. Bake at 350° for 50 minutes. Garnish with lemon and parsley (optional).
Cut one thin lengthwise slice from each zucchini. Cut small slice from each end. Scoop contents out of each one and set aside. Cook meat and onions in oil. Mix 1/4 cup tomato sauce with egg and bread crumbs and add to meat and onions. Blend well and fill zucchini shells. Place on a greased baking dish. To the remaining tomato sauce add oregano, minced garlic, basil and salt and pepper to scooped out zucchini. Pour this mixture over filled shell. Sprinkle with Parmesan cheese. Bake, covered, 30 minutes at 350°, uncovered last 10 minutes.
In bowl, mix sugar, flour, egg yolks, milk and vanilla. Beat on high until mixed well. Pour into saucepan and cook until it begins to thicken. Let cool completely. Get your first layer of vanilla wafers and bananas ready. Pour into 1st layer and continue.
Mix vinegar and oil together. Pour over peas and other ingredients. Store in refrigerator overnight. Keep in tight covered dish.
Mix all ingredients thoroughly. Pinch off and roll on floured board. Fill with fruit and fry slowly.
Mix all ingredients except cheese. Pour one-half of batter in pan, then add one-half of cheese and rest of batter. Add remaining cheese on top. Bake at 375° for 45 minuets or until done.
Beat half and half with eggs and flour until smooth. Split open chiles. Rinse out seeds and drain on paper towels. Mix cheeses and reserve. Put chiles and egg mixture in deep 1 1/2-quart casserole dish. Pour tomato sauce over top and sprinkle with reserved cheese. Bake in oven at 350° for 1 1/4 hours or until cooked in center. Makes 4 servings.
Grease and flour cake pan. Mix together. Put most of the batter in the pan. Add fresh berries. Pour rest of batter over berries. Bake at 350° for 45 minutes or until brown on top.
Mix flour and oil in large pan over medium heat (roux). Add milk, stirring so not to clump. When mixture starts to thicken, whip in wine. Add other ingredients except vermicelli. Cook vermicelli in separate pot with water until al dente. Combine pasta and mixture; bake 10 minutes. Top with cheese and parsley. Serve. Viva Italiano!! Shawna!
Combine all ingredients and season to taste with anything, even cottage cheese. Serves 8 to 12.
Mix the first 6 ingredients and add eggs and milk. Pour into unbaked pie shell. Bake at 425° for 40 to 50 minutes.
Mix all ingredients together and bake 1 hour and 20 minutes at 300°.
Combine peanut butter, butterscotch morsels and chocolate chips in a saucepan over low heat. Cook until melted. Stir in peanuts. Drop by rounded teaspoonful onto waxed paper. Chill until firm. Store in refrigerator in covered container. Makes 4 dozen.
Peel onions, cut into thick slices. Melt oleo; add onions and salt, cover and cook until tender. (Approximately 20 minutes.)
Shred chicken in chunks. Pour all other ingredients in a slow cooker or crock-pot. Cook on low heat for 8 to 10 hours.
Cream butter, shortening and sugar. Beat in eggs, one at a time. Sift flour, cocoa, salt and baking powder together. Add to cream mixture, alternating with milk. Stir in vanilla extract and blend well. Pour batter into greased and floured tube pan. Bake at 325° for 1 hour and 45 minutes. Wrap in foil to keep.
Combine all fruit. Blend well. Stir in pudding mix. Cover and refrigerate 8 hours or overnight. Serves 8.
Mix sugar, margarine and egg in bowl. Add milk, vanilla and flour. Grease pan. Pour cake batter in pan. Sprinkle blueberries on top. Bake at 350° for 1 hour.
Core apples and peel a small crown of skin off the top. Sprinkle with a little cinnamon. Turn apples upside down and pour soda into deep frypan. Cover pan and cook on top of stove until done.
Mix fruit cocktail, pineapple and oranges. Just before serving, add fresh fruit. Serve as is or over ice cream or pound cake.
Mix flour, salt and pepper. Coat meat. Add and mix the remaining ingredients. Toss all into crock-pot. Cook on low approximately 8 hours.
Combine cream cheese, egg yolk and onion in large bowl. Beat well until smooth and blended. Stir in baking powder and bacon pieces. (Mixture may be covered and stored in refrigerator until ready to use.) Place crackers on paper plate and top each cracker with 1/2 teaspoon mound of cheese mixture. For 6 crackers, heat in microwave for 30 seconds. Serve hot.
Combine cornmeal/milk and let it stand 15 minutes. Add other ingredients and blend well. Pour into well-greased skillet. Bake 30 minutes at 375°. Sprinkle with cheese on top.
Dissolve lemon Jell-O in 1 cup hot water. Pour cake mix into bowl. Make hole; add 1 egg, then another, until all 4 have been added. Beat after each addition. Add oil, 4 teaspoons lemon juice and rind; then add cooled jello. Bake at 350° for 30 minutes.
Chop all fruits and nuts. Then combine with 1/2 cup flour to coat well.
Combine egg, milk, melted butter, and brown sugar in mixing bowl. Mix together using a fork. Stir in the lemon rind, lemon juice, apples, and vanilla extract. Sift together the flour, baking powder and salt. Stir the flour mixture into the batter, using a fork or spoon, being careful not to overmix. Preheat oil (about an inch deep) in skillet to 350 degrees. Drop batter off the end of a tablespoon into hot oil. Fry to a golden brown. Turn so they will brown evenly. Remove from oil using a slotted spoon or tongs and place on paper towels. Allow to cool. Makes 25 to 30 fritters.
Melt margarine. Do not use iron pot (crawfish will turn dark). Add to pot onions, bell peppers and garlic. Saute 5 minutes and add crawfish (shrimp), paprika, Cajun seasoning, pepper, salt and Worcestershire sauce. Heat until simmering. Add water mixed with cornstarch. Bring to a simmer and cook for 30 minutes on low heat. Serve over rice.
Mix all ingredients. Bake for 50 to 55 minutes in a buttered and floured Bundt pan (or angel food pan) at 350°.
Blend cream cheese and yogurt until smooth. Stir in remaining ingredients. Chill. Serve with fresh fruit. Makes 2 cups or 8 servings; 4 tablespoons per serving.
Boil 3 cups sugar and milk for 3 minutes. In a skillet, melt 1 cup sugar over medium heat, stirring. Add sugar and milk mixture, stirring quickly. Add the oleo and vanilla. Stir vigorously until of spreading consistency. If mixture seems too thick, add a little milk.
Cream sugar, shortening and butter. Add one egg at a time. Add vanilla. Sift dry ingredients together and add alternately with milk. Pour batter in greased and floured tube pan. Bake 1 hour and 30 minutes at 325°.
Combine sugar and coffee powder. Add boiling water; stir until dissolved. Stir in cold water. Pour into a 9 x 5 x 3-inch loaf pan. Freeze 2 hours or until firm.
Combine all ingredients; mix well. Store in an airtight container. Yield 3 cups mix. Diabetic exchanges: 1/3 cup of mix equals 1 skim milk, 1 starch, also 149 calories, 168 mg sodium, 5 mg cholesterol, 25 mg carbohydrate, 10 gr protein, 1 gm fat.
Soften cheese. Mix all ingredients; chill overnight. Roll into 1 or 2 balls. Roll in crushed pecans. Refrigerate. Serve with crackers.
Mix flour with soda. Combine margarine, the sugars, vanilla and pudding mix in a large mixing bowl. Beat until smooth and creamy. Beat in eggs and gradually add flour mixture. Stir in chips and nuts (batter will be stiff). Drop by rounded teaspoonfuls about 2 inches apart on an ungreased cookie sheet. Bake at 375° for 8 to 10 minutes. Makes about 7 dozen. For chocolate chocolate chip cookies, substitute instant chocolate pudding.
Mix cornmeal, sugar and salt in a bowl. Scald milk and pour over. Cool to lukewarm. Mix in rest of stuff. Use 9 inch round baking pan, greased. Bake at 425 degrees for 40-45 minutes.
Mix ingredients well and pour into greased muffin pan. Fill each only 1/2 full. Bake for 15 to 20 minutes in a 350° oven. Centers will be hollow. Pop open and fill with butter or honey.
Cream sugar and butter together. Mix flour, spices, soda and baking powder together. Add eggs to creamy mixture alternately with flour mixture. Mix well. Gently add berries. Bake at 350° for about 30 to 35 minutes in 3 layer pans, floured and greased. Cool.
Mix all ingredients well. Bake in layers at 350° until cake turns loose from sides of pan (about 35 to 40 minutes).
Butter sides of heavy 2-quart saucepan. In it, combine sugar, corn syrup, water and salt. Cook and stir until sugar dissolves and mixture reaches boiling point. Cook to hard boil stage (250°) without stirring. Remove from heat. Meanwhile, beat egg whites to soft peaks. Gradually add gelatin, beating to stiff peaks. Add vanilla and pour hot syrup slowly over egg white mixture, beating constantly on mixer at high speed until soft peaks form and mixture starts to loose its gloss. Drop by teaspoonfuls on wax paper.
Cook potatoes. Pare and slice thin. Preheat oven to 350°. Arrange in baking dish a third of potatoes, salt, pepper and cheese. Repeat twice using rest of ingredients. Bake about 30 minutes or until brown on top.
In saucepan, over low heat, melt semi-sweet chocolate chips with 2/3 cup condensed milk, 1 tablespoon milk and 1 teaspoon vanilla. Remove from heat; stir in 1/2 cup nuts. Spread evenly into foil-lined 9-inch square pan.
Arrange chicken breasts in a lightly greased 9 x 13-inch pan. Top with Swiss cheese slices. Combine soup and wine; stir well. Spoon sauce over chicken and cheese. Prepare stuffing according to package directions and place on top of soup layer. Bake, uncovered, at 325° for 1 hour.
Prepare cake mix according to package directions; fold in cookies. Spoon into ungreased, 10-inch tube pan. Bake according to directions. Cool.
Blend butter and sugar. Add potatoes, milk and eggs and mix thoroughly. Combine remaining ingredients and add to potato mixture. Bake in greased and floured angel food pan in preheated 350° oven for 1 hour. Sprinkle with confectioners sugar when cool.
Melt margarine over low heat. Add milk, sugar and cocoa. Bring to a boil. Boil 1 1/2 to 2 minutes and remove from stove. Add frosting mix and flavoring. Beat until cool enough to put on cake.
Bring to boil oleo, oil, cocoa and water. Sift together flour, sugar, salt and baking soda. Mix with chocolate mixture. Add eggs and buttermilk. Bake in 9 x 13-inch pan at 350° for 20 to 25 minutes.
Place all ingredients in large kettle and season to taste. Cook over slow heat for 2 weeks. One medium size elephant will serve 762 people, but if extra guests should arrive, one rabbit may be added to "stretch" the stew.
Cut center out of bread. Set aside. Drain juice out of spinach. Mix spinach, onion soup mix and sour cream; pour in center of bread. Use the bread that was in the center for dipping.
Prepare macaroni and cheese dinner according to package; set aside. Place ground beef in a skillet, stirring until it crumbles; drain. Combine macaroni and cheese dinner, beef and tomatoes in a lightly greased baking dish.
Blend together cheese and margarine. Add other ingredients in order. Shape into small balls and place on ungreased cookie sheet. Press with fork.
Wash and dice onion. Rinse and cook ham and dice. Scald green bean and diced carrot. Remove and drain. Saute diced onion with 1 tablespoon oil. Add cooked rice to stir until tender. Add green bean. Cook ham and diced carrot to stir. Add seasoning; stir-fry until done and remove. Fry beaten egg with oil as omelette wrapping. Put the fried rice on a side. Wrap in semi-circle; fry and seal. Serve.
Brown meat. Add all ingredients in iron skillet. Cover with sliced cheese. Place in oven until cheese melts.
Peel and slice potatoes, 1/4-inch thick. Microwave 8 minutes until tender. Cut chicken into 1/2-inch strips. Brown chicken and garlic in oil over medium-high for 5 minutes. Add potatoes and rosemary. Saute until potatoes are lightly browned. Season with salt and pepper.
Beat eggs and add to cheese. Stir in sugar, butter and flour. Bake at 375° for about an hour. Sprinkle cinnamon and nutmeg on top and bake.
Coat two 12-inch pizza pans with nonstick cooking spray; sprinkle with cornmeal. Divide the bread dough in half; roll each portion into a 12-inch circle. Transfer to prepared pans. Build up edges slightly; prick dough thoroughly with a fork. Bake at 425° for 12 minutes or until lightly browned. Meanwhile, in a skillet, cook the beef, onion, yellow pepper and garlic over medium heat until meat is no longer pink; drain. Stir in refried beans, salsa, chilies and chili powder; heat through. Spread over the crusts; sprinkle with cheese. Bake 6 to 7 minutes longer or until cheese is melted. Top with tomatoes and lettuce; serve immediately.
Blend with a fork. Press onto lightly greased cookie sheet. Bake at 350° for 15 minutes. Cool.
Mash avocados with lemon juice. Combine mayonnaise, sour cream and taco seasoning. Spread bean dip on bottom, then avocado mix, then sour cream mixture, then tomatoes and top with cheese and scallions. Serve with chips alongside.
Preheat oven to 350 degrees. In mixing bowl beat eggs, cream, salt, pepper and nutmeg with whisk. With a fork, prick sides and bottom of pie shell. Make 2 or 3 layers of cheese and bacon bits in bottom on pie shell. pour eggs and cream mixture over top of layers. Bake 45 to 50 minutes or until golden brown and puffy. Let cool a few minutes and slice into serving pieces. Serve with salad. Refrigerate leftovers and reheat.
Drain juice from pork and beans. Slice sausage into bite size bits and brown lightly. Chop onion and brown lightly in sausage grease. Mix barbecue sauce and brown sugar, then stir in sausage, onion and pork and beans. Simmer on low 1 1/2 hours.
Wash, cap and cut up strawberries. Cook sugar, water and cornstarch until clear and thick. Reduce heat. Add 1 tablespoon strawberry jello powder and stir. Cook 1 minute. Add fresh strawberries. Stir. Pour into cooked pie shell. Refrigerate. Serve with whipped topping.
Combine flour, paprika, salt and pepper, stirring well; dredge chicken in flour mixture. Set aside. Pour butter into 13x9x2 baking pan. Place chicken in pan, turning to coat with butter. Cover and bake, meaty side down at 400° for 30 minutes. Turn chicken pieces, and pour Honey-Butter Sauce over each piece. Bake uncovered an additional 25 to 30 minutes or until tender, basting occasionally with sauce.
Use for vegetable meat pies or fruit cobblers. Stir flour and sugar together. Add other ingredients. Pour in 9 x 11-inch pan or dish and then pour fruit or meat and vegetables. Add a little butter on top. Bake at 350° until nice and brown.
Let cream cheese soften. Stir until well blended, then add next 7 ingredients. Add the olive juice and combine all into the soft cream cheese.
Thoroughly mix peanut butter and margarine. Add vanilla and blend well. Add in sugar and mix, using hands. Mix until mixture will not stick to hands. Pinch off bits and roll in balls the size of small marbles. Chill.
Tear into bite size pieces and combine in a large bowl the 2 heads of lettuce. Slice onion into thin slices. Mix in drained green olives, pimentos and quartered artichoke hearts. Mix red wine vinegar, canola oil, salt and pepper in jar.
Preheat oven to 350°. Cream shortening and sugar. Add egg and crushed bananas. Sift flour, soda and salt together. Add to creamed mixture alternately with milk. Add nuts. Bake in greased and floured loaf pan for 1 hour or until firm and brown.
In a saucepan, combine butter, heavy cream and cream cheese. Simmer until melted and mixed well. Add Parmesan cheese and garlic powder. Simmer on low for 15 to 20 minutes.
Drop oil from salmon and clean to remove any bones. Place salmon in large mixing bowl. Add cubed bread. Add other ingredients. Shape into patties. Pan-fry on both sides in canola oil or broil in oven. Makes 4 patties.
Cook macaroni until done. Drain immediately and rinse with cold water until cool. In medium size mixing bowl, toss the macaroni, spinach, chicken and peppers together. Pour the dressing over salad and toss. Garnish with orange slices. Chill before serving.
Melt peanut butter and butterscotch chips on low fire. Add peanuts and shoestring potatoes and stir. Place on a cookie sheet and freeze for one hour. Break into small pieces to store.
Beat the egg. Add the sugar. Dissolve baking soda in the buttermilk. Add alternately to egg. Mix with 1 cup flour. At this point, recipe can be halved. Beat well. Beat in another cup of flour and another cup of buttermilk. Drop by generous spoonfuls onto hot griddle or frypan. Turn to cook both sides evenly. Serve warm with butter and syrup or jam. Or, serve cold with homemade preserves.
Spread dried beef with Philadelphia cream cheese (spread). Roll around a dill pickle. Put in refrigerator. Cut in slices just before serving.
Saute onions in butter until translucent. Remove from heat. Add milk, eggs, and seasonings. Add cheese. Mix and pour into pie crust. Bake at 350 degrees for 30 minutes.
Heat to boiling: pineapple, beet juice and vinegar. Mix cornstarch and sugar and add to liquid. Cook until thickened. Add drain beets, butter and salt. Serve hot.
Preheat oven to 350°. Mix the ingredients and shape into loaf. Bake in 9 x 13 inch glass dish uncovered for one hour. Do not overcook. Serves 6 to 8.
Cook lasagna until tender. Brown hamburger in skillet with salt, pepper, onion and garlic to taste. Set aside to cool. Thoroughly cook sausage in skillet. Cool and cut into small pieces.
Cream pulp and sugar and add beaten eggs, beating well. Put soda into buttermilk and salt until foaming ceases. Add to pulp mixture alternately with dry ingredients which have been sifted together. When all is blended, add the cream and butter. Mix well. Pour into greased pan and bake at 350° for 45 minutes to 1 hour.
Mix dry ingredients in a bowl, adding hot water. Stir until smooth. Put in a small container with cover and add a very small amount of coloring. Mix well and cover for storage. Finger paints may be used in several colors to make beautiful gift wrapping paper. Glazed shelf paper or white freezer wrapping paper may be used for finger paint projects.
Cook broccoli and drain. Beat eggs. Mix all ingredients together. Pam a 9 x 13-inch casserole. Pour ingredients in casserole. Sprinkle crushed Ritz crackers over top. Bake at 350° for 30 minutes.
Layer yams and apples, end up, in a casserole dish with yams on top and bottom.
Combine all ingredients in large mixing bowl, coating chicken pieces well. Marinate in refrigerator for 2 to 3 hours, turning chicken over several times during this period. Heat oven to 450°. Place chicken in baking pan. Bake for 1 hour in the marinating mixture, basting occasionally. Remove chicken pieces onto a serving dish. Pour marinade over chicken pieces. Serve with Tabouli, Zucchini-Potato Stew and Rice Pilaf.