HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Mix crackers and 4 tablespoons butter until blended. Press mixture on bottom and up 1-inch on sides of 8-inch pie plate. Melt 2 tablespoons butter and saute onions over medium heat until tender. Arrange onions on cracker crust. Beat eggs and milk until blended and pour mixture over onions. Sprinkle cheese over filling. Sprinkle with paprika. Baker until knife comes out clean, about 35 minutes. Garnish with parsley.
Pour the warm water into a large mixing bowl and add the yeast. Let stand a few minutes, then stir to dissolve. Add about half the flour, sugar, salt and shortening. Start the mixer on medium speed (or beat by hand ) and beat 2 minutes or until smooth. Stop mixer. Add the rest of the flour and stir in by hand until flour disappears. Beating in this recipe will take the place of kneading. Scrape down batter from sides of bowl. Cover bowl with waxed paper and let rise in warm place until doubled, about 30 minutes.
Grate enough dill pickle to equal 1/2 cup. (I start out with whole pickles; they are easier to grate.) Save any leftovers for another time.
Mix all ingredients together. Bake at 375° for 12 to 15 minutes. When cool, ice with cream cheese frosting.
Combine all ingredients. Drop on cookie sheet. Bake at 350° for 10 to 15 minutes or until brown.
Cook broccoli in 3 cans of broth until partially tender, then put through blender to chop a little finer and then melt butter in another pan and add flour (don't brown flour). Then add the milk and then put the remaining chicken broth and broccoli in the milk and cook (over medium heat) 1/2 hour or 45 minutes. Then add cheese and stir well until melted and serve hot.
Bring 2 cups water to a boil; pour over oats and let stand at least 15 minutes. When oats are lukewarm, add the honey, molasses, butter and salt. Dissolve yeast in 1/4 cup warm water; let stand 5 minutes, then add to oat mixture. Stir in enough of the flour to make an easy to handle dough.
Saute onion and garlic in butter. Add tomatoes and chilies. Pour into an electric fondue pot. Add cubed cheeses and milk. Stir continually until cheeses are melted. Add summer sausage. Serve with tortilla chips.
Thaw potatoes well and combine with 1/2 cup melted margarine in a large bowl. Stir in sour cream, soup, onion, cheese, salt and pepper. Place in a greased 13 x 9 x 2-inch baking dish. Combine cracker crumbs with margarine and sprinkle over top. Cover with foil. Bake at 350° for 20 minutes. Uncover and continue baking for 20 to 25 minutes. Makes 12 servings.
Mix together in a 9 x 13-inch pan. Bake at 350° for 50 to 60 minutes. All ingredients can be halved and poured into an 8 x 8-inch dish.
Cook pasta as directed on package; drain. In skillet, brown meat. Salt and pepper to taste; drain. Add tomatoes. Cook, uncovered, until slightly thickened. Stir in onions and cream cheese. Toss with remaining ingredients. Cover 2 minutes to melt cheese. Yield: 4 to 6 servings.
Combine ingredients. Marinate wings for 4 hours. Grill or broil, basting frequently. Serves 4.
Grind pecans and wafers through fine food chopper. Mix with remaining ingredients thoroughly. Pinch off enough mixture to roll into balls the size of big cherries. Dust with sugar. May also be shaped into thin roll and ends dipped in colored icing. Bourbon Balls keep indefinitely in an airtight container. Makes 3 dozen.
Melt chips and oleo with milk. Remove from heat. In large bowl, combine nuts and marshmallows. Stir in chocolate mixtures. Spread in buttered pan; chill. Cut into squares.
Stir peanut butter, sugar and eggs until well blended. Batter will be sticky. With floured hands, roll approximately 1 tablespoonful of mixture into a ball and place on ungreased cookie sheet about 1 1/2-inches apart. Bake in preheated 350° oven 12 to 14 minutes until cookies look dry and tops are cracked. Remove from oven and immediately press a chocolate kiss into the center of each cookie. Let cool 2 to 4 minutes on the cookie sheet before removing to a cooling rack.
Mix dates, raisins and oleo in 1 cup water. Boil for 3 minutes and let cool. Mix other ingredients and add to raisin mix. Test and cook like brownies at 350°.
Melt butter in a saucepan. Remove from heat. Add powdered sugar and coconut. Mix well. Shape rounded teaspoonfuls of mixture into balls and make indentation in center of each. Place on cookie sheets. Fill centers with melted chocolate and chill until firm. Store in refrigerator. Set out at room temperature 10 to 15 minutes before serving.
Trim fat from meat and place in skillet on top of stove. Heat until fat is melted. If there is not sufficient fat, use 2 tablespoons of oil or shortening. Dredge roast in flour and brown slowly on both sides. Season with salt and pepper. Place meat in 3-quart ovenware casserole dish. Add onions and carrots plus 1/2 cup hot water or enough water to cover meat and vegetables. Cover dish with lid. Cook in microwave for about 1 1/2 hours. Meat and vegetables should be tender.
Blend mustard, maple syrup, lemon juice, salt and pepper. Brush salmon with melted butter. Cook on outside grill and baste with maple mustard marinade. Salmon is done when inner flesh is light pink.
Cook squash until tender. Drain well. Combine squash with remaining ingredients. Drop by spoon into hot oil. Brown on both sides. Serve while hot.
In a large bowl, sift together flour, sugar, cocoa, soda and salt.	Make 3 wells. Place vanilla in one, oil in the second and vinegar in the third. Pour water over all; mix with a fork. Pour the batter into a 9 x 14-inch cake pan (greased and floured or sprayed with Pam). Bake at 350° for 35 to 40 minutes.
Mix yeast in warm water in a large bowl. Add shortening and stir to melt. Mix in salt and sugar. Stir in flour gradually. Mix thoroughly with wooden spoon or dough hook. Put into a greased bowl to raise. Cover and set in warm place until double in bulk. Punch down and shape into desired type rolls. Place in greased 9 x 13-inch pan. Brush with butter. Bake at 375°.
Rinse and drain onions. Mix water, vinegar, brown sugar, tomato paste and cumin in large skillet. Stir in onions and raisins. Bring to a boil. Reduce heat and boil gently, uncovered, stirring 3 or 4 times, for 15 to 20 minutes or until liquid is syrupy. Pack in jars. Cool, cover and refrigerate. Serve with roast meats, deli meats or poultry.
Preheat oven to 350° and grease 9 x 13-inch baking pan. Pour pie filling on bottom, smooth out. Add undrained, crushed pineapple. Add cake mix, then nuts and coconut. Melt margarine and pour evenly over top. Bake 1 hour. Enjoy hot with ice cream.
Brown chops in oil. Meanwhile, season them. Combine rice, water, tomato sauce and taco season. Mix well. Arrange chops over rice mixture in casserole dish. Add onion; cover and bake at 350° for 1 1/2 hours. Uncover and put cheese on top. Melt the cheese, then serve.
Combine flour, sugar, baking powder, baking soda and salt in a mixing bowl. Beat eggs, sour cream and milk together and add to flour mixture, beating until smooth. Heat griddle over medium heat. Lightly coat with oil. Pour a scant 1/2 cup batter onto griddle; spread batter to make a 5 to 6 inch circles. Sprinkle a few blueberries over. When bubbles form and break on top and edges lose their wet and shiny look (about 1 minute), flip pancake. Cook second side until brown and baked through (about 1 minute). Continue until all batter is used. Serve pancakes with warm blueberry sauce.
In a mixer bowl, beat 1/2 cup oleo for 30 seconds. Add 1 cup white sugar and beat until fluffy. Add 2 eggs and 1/2 teaspoon vanilla; beat well. Add dry ingredients and 1 cup mashed bananas (2 medium bananas) alternately to beaten mixture, beating after each addition. Stir in 1/2 cup chopped walnuts. Drop from a teaspoon 2 inches apart onto a well-greased cookie sheet. Bake in a 375°oven for 10 to 12 minutes. Remove from cookie sheet immediately. Cool on wire rack. Frost with Banana Butter Frosting.
Grease 8-inch square baking dish. Cook and stir ground beef in 10-inch skillet until brown; drain.
In a large bowl, combine sour cream, light cream, onion, chilies, salt and pepper. Stir in potatoes, chicken and 2 cups of cheese. Pour into a greased 13 x 9 x 2-inch baking dish. Bake uncovered at 350° for 1 hour and 15 minutes or until golden brown. Sprinkle with remaining cheese before serving. Yields 6 to 8 servings.
Mix flour, salt and baking powder. Measure oil into 1/2 cup of milk. Stir into flour. Add 1 cup of milk to rest of dough. Pat out lightly on floured board. Cut with metal biscuit cutter. Bake at 450° for 10 minutes.
Brew tea bags in hot water. Add sugar, orange juice and lemonade; mix well. Place in clean gallon container. Fill the rest of container with water. Chill. Serve with lemon and orange slices as a garnish.
Mix together the cake mix, milk, oil and eggs. Add dry jello and strawberries. Pour into prepared 9 x 13-inch pan. Bake at 350° for 30 to 35 minutes. Punch holes in cake for icing.
Cream margarine, oil and sugar. Add eggs one at a time, alternating with milk and flour, beating at low speed of mixer until all are mixed. Add vanilla. Use 1 cup batter per layer. Bake at 350 degrees until done.
Crumble bread and cover with milk. Add sugar. Add eggs and vanilla flavoring to taste. Melt butter. Put in pan. Add mix to fill pan about 1/3 full. Preheat oven to 300° and cook until knife comes out clean.
Bake potatoes and let cool. Scoop out the inside of potato, leaving shell. Mix potato, cottage cheese, mayonnaise, mustard, Cheddar cheese and spices together and fill potato shells with mixture. Top with a tomato slice and sprinkle with cheese and paprika. Bake in 375° oven for 30 to 35 minutes. Enjoy!
Dissolve gelatin with hot juice from can of beets (1 cup). Add 1 cup of applesauce and diced or chopped beets (1 to 1 1/4 cups). Chill.
Beat egg whites slightly with water. Dip cheese slices into egg whites, then into crumbs. Let stand 10 minutes. Saute in skillet in butter or margarine until golden brown on both sides. Serves 8.
Mix mayonnaise and Parmesan cheese. Spread on 1 side of French bread. Add pepperoni and Mozzarella. Bake at 350° until Mozzarella melts.
Put together in a bowl flour, 1/4 cup sugar, salt, baking powder, beaten egg, milk and shortening; just stir enough to mix ingredients. Don't beat. Mix 1/4 cup sugar with apples and fold into batter. Grease muffin tins and fill 2/3 full. Bake 20 to 25 minutes. Makes a dozen nice muffins. Set oven at 400°.
Preheat oven to 350°. Melt butter in saucepan. Add celery and onions and cook until onion is transparent. Add flour and seasonings. Add milk and soup, stirring until sauce is smooth. Blend sauce with remaining ingredients and pour into buttered casserole dish. Top with bread or cracker crumbs and dots of butter. Bake for 25 to 30 minutes.
Brown ground beef; drain. Add seasoning mix and water as directed on package. Simmer until liquid is absorbed. Crumble chips onto plate; add lettuce, ground beef and tomatoes. Top with cheese and sour cream. Makes 4 to 6 servings.
In large bowl place 1/2 of cake broken into small pieces. Mix pudding with 2 cups milk and the 8 ounces Cool Whip. Spoon 1/2 over cake, then spoon 1/2 of 12 ounce Cool Whip. Sprinkle candy over Cool Whip. Repeat: rest of cake, then rest of pudding/Cool Whip mix, rest of regular Cool Whip and candy.
Melt 1 stick margarine in Pyrex dish. Add 2 cups graham cracker crumbs. Mix well. Press into dish to form crust.
Drain tuna. Break into bite-size pieces. Mix together soup, water and soy sauce. Combine tuna and all remaining ingredients except 1 cup noodles which are sprinkled on top at time of baking. Bake at 375° for 40 minutes. Serves 6.
In a medium saucepan, combine all ingredients. Heat thoroughly over medium-high heat until cheese is melted and mixture is smooth, stirring frequently, approximately 5 to 7 minutes. Serve warm with nacho chips.
Mix first 4 ingredients in large bowl with hands. Shape into form of eggs. Dip into dipping chocolate melted together with paraffin wax. Keep hot while dipping eggs. Cover eggs well with chocolate. Put on wax paper to cool. Makes about 40 eggs.
Mix together and put in baking dish. Bake at 350° until bubbly. Top with shoestring potato sticks and bake 10 minutes more.
Season meat with salt and pepper. Melt butter in a Dutch oven; add meat and coat with butter (but do not brown). Arrange whole onions over meat. Mix tomato paste, wine, red wine vinegar, sugar, garlic and cumin and pour over meat and onions. Add bay leaf. Place a plate over onions to hold them down while cooking. Cover and simmer for 3 hours or until meat is very tender; do not stir ingredients while cooking! As you serve, stir sauce gently to blend.
Drain peas; add to medium bowl. Dice boiled eggs and dice onion. Add salt and pepper to taste. Add Miracle Whip; mix all together. Top with grated cheese. Cover and refrigerate for approximately 1 to 2 hours.
Heat oil and 2 tablespoons butter in saucepan over low heat. Add garlic, parsley, pepper and oregano. Simmer 5 minutes. In another pan, melt remaining butter over low heat. Add flour and, stirring constantly, cook about 2 minutes. Slowly add clam juice while stirring. Combine the contents of both saucepans and simmer for 5 minutes. Add clams and simmer for an additional 5 minutes. Serve over linguine.
Mix together cheese, salt, red pepper, garlic powder and pecans. Form into 2 balls. Then pour some chili powder and paprika on wax paper and roll the cheese in this to cover it. Wrap in paper and refrigerate about an hour.
Peel and cut potatoes into 1-inch cubes. Place first 6 ingredients in blender or food processor container. Cover and process to make fine crumbs. Transfer crumb mixture to plastic bag. Set aside. Place butter in an 8-inch round microproof baking dish. Cook at 100% for 1 1/2 minutes. Remove from oven; add potatoes and stir to coat. Drain and reserve any remaining butter. Add potatoes, a few t a time, to crumb mixture in plastic bag. Shake to coat evenly. Arrange potatoes in single layer in shallow microproof baking dish or pie plate just large enough to accomodate. Cover with plastic wrap and place in oven. Cook at 100% power for 5 minutes. Remove from oven. Stir in reserved butter. Do not cover. Return to oven and cook at 100% power for 4 minutes. Sprinkle with remaining 1 tablespoon cheese and garnish with parsley before serving.
In frying pan, over low heat, place the Polish sausage, onion, margarine, garlic salt and onion powder. Cook until sausage is browned and the onion is sauteed. Put the egg noodles into boiling water; cook until tender and strain. Add margarine to hot noodles; cover to keep warm. When sausage is brown, add kraut to frying pan and stir slowly until kraut browns on the ends. Remove from heat and add the cooked noodles.
Dissolve gelatin in boiling water. Add orange sherbet. When partially set, add other ingredients, folding in the whipped cream last. Chill until firm. Yield: about 12 servings.
Mix jello and water; let jell partly, but still soft. Mix other ingredients with the jello with a mixer. Place marshmallows on top and place in refrigerator and let jell until firm.
Brown meat. Drain. Mash tomatoes real fine. Mix all ingredients together. Pour in a 9 x 12-inch pan. Bake at 375° for 30 to 35 minutes or until noodles are done.
Cook and drain broccoli. Beat eggs and add mayonnaise. Add butter, flour and milk. Blend all ingredients in blender, until smooth. Bake a 2 1/2 quart casserole at 350 degrees for 30 minutes. You may wish to place dish in a pan of water while baking. Serves 4.
Combine crab, cream cheese and mayonnaise. Add lemon juice, Worcestershire sauce and onion to taste. Put in a shallow baking dish (quiche dish works well). Top with Mozzarella cheese and bake at 400° for 30 minutes or until cheese is lightly golden brown. Serve hot with crackers.
Break into pieces in 9 x 9-inch baking dish, 1 angel food or orange chiffon cake. In a large stew pan, combine orange juice and 7-Up or ginger ale. Bring to a boil and remove from heat. Add marshmallows. Mix well and let cool completely. Whip the cream and add to mixture. Mix thoroughly. Pour over cake pieces and top with coconut. Refrigerate overnight.
Blend cream cheese and butter; stir in cheese, paprika, oregano and garlic powder. Spread 2/3 of mixture over English muffins. Top each with a ham and tomato slice. Spoon remaining cheese mixture on center of each tomato slice. Place on baking sheet and broil until golden brown.
Oil a large casserole. Place flour tortillas on bottom of pan (I tear mine up and cover bottom; it makes it easier to remove in serving). Mix soup and sour cream. Place 1/2 on tortillas. Place 1/2 of chopped chicken, onion and green chilies on soup mix. Sprinkle 1/2 cheese over this. Repeat to make a second layer. Bake at 350° for 30 minutes. Let set for 10 minutes before serving. You can use canned chicken.
Mix ingredients well. Pour into 9 x 12-inch pan. Bake at 350° for 25 to 30 minutes. Cut into squares. (Freeze, if desired.)
Preheat oven to 350°. In a large bowl, stir together chili, salsa, mushrooms, Parmesan cheese and parsley flakes. Layer noodles, cottage, cheese, chili mixture and Mozzarella in a 9 x 9-inch baking dish coated with Pam. Repeat layers. Bake for 25 to 30 minutes or until lasagna is thoroughly heated. Let stand 10 minutes before serving.
Brown beef in skillet. Drain off excess fat. Add onion and green pepper and cook until onion is transparent. Add raisins, olives, garlic and bay leaf. Cook 15 minutes over low heat. Serve over rice. Serves 4 people. Meat and rice may be mixed together before serving.
Dip chicken in milk. Roll in seasoning and flour. Bake in butter at 425° for 30 minutes. Turn chicken. Mix soup, 3/4 cup milk and water. Pour over chicken. Bake 30 minutes or until tender. Serve with rice.
Chill milk. Wash, cap and slice berries. Add sugar to berries; set aside. Beat milk in a large bowl until foamy. Add glaze. Beat until mixed. Fold in strawberries.
Combine cranberries, apple juice, sugar and allspice in medium sized nonreactive saucepan. Bring to boiling. Lower heat; simmer, uncovered, for 5 minutes. Add chopped apple. Cook 5 more minutes. Serve warm or chilled.
Fry bananas in pan for 3 to 5 minutes. When in a frypan, sprinkle sugar and cinnamon over bananas. Fry for 1 to 1 1/2 minutes more.
Combine 1 1/2 water and sugar in a saucepan. Bring to a boil to make a syrup. Add 2 cups water, orange juice, lemonades, instant tea, bourbon and cherries. Store in freezer until ready to serve. Add Sprite or Ginger Ale to make slushy.
Preheat oven to 350°. Cream shortening and sugar. Add eggs and beat well. Add bananas and mix well. Fold in flour a little at a time. Fold in nuts. Pour into greased loaf pan and bake at 350° for about an hour.
Spread fish fillets in a buttered baking dish. Sprinkle with lemon juice, salt and pepper. Layer with onions, then mushrooms, then cheese and finally concentrated mushroom soup. Sprinkle with parsley. Bake at 350 degrees for 25 minutes.
Cook and stir ground beef, onion and green pepper until meat is browned and onion is tender. Stir in remaining ingredients. Cover; simmer for 1 1/2 hours, stirring sauce occasionally.
Mix 3/4 cup sugar, shortening and egg. Stir in milk. Add 2 cups flour and baking powder; blend until smooth. Fold in berries. Pour into a 9-inch square pan which has been greased.
Preheat oven to 350°. Grease an 8 x 8 x 2-inch baking dish. Slice zucchini crosswise into 1/4-inch slices. In medium bowl, combine flour with 1/2 teaspoon salt, 1/2 teaspoon oregano and 1/8 teaspoon pepper. Toss zucchini slices in seasoned flour to coat well. Slowly heat oil in a large skillet. Saute zucchini until golden brown. Drain. Cover bottom of dish with zucchini. Top with tomato slices. Combine sour cream and remaining salt, oregano and pepper. Spread evenly over tomatoes. Sprinkle with grated cheese. Bake 30 to 35 minutes. Serves 6. Recipe can be doubled.
In medium bowl, beat eggs slightly. Beat in next 5 ingredients. Stir in pecans. Pour into pastry shell. Bake in 350° oven for 55 minutes.
Beat first 4 ingredients until smooth. Stir in next 4 ingredients; mix well. Drop on greased cookie sheet. Top each with pecan half. Bake at 375° for 8 to 10 minutes.
Cook ground beef or turkey until brown; stir to crumble. Drain. Spoon meat into an 8-inch baking dish. Top with jar of sauce and cheese. Combine biscuit mix, milk and eggs. Beat until smooth and pour over casserole, covering evenly. Bake at 400° for 30 to 35 minutes.
Remove yolks from eggs and blend well with remaining ingredients. Fill cooked eggs. Makes 24 servings.
Mix Jell-O's with boiling water. When cool, mix rest of the ingredients and chill.
Mix together eggs, soup, milk and mustard. Crumble bread in 9 x 13-inch loaf pan. Sprinkle with cheese and meat pieces. Pour liquid mixture over the dry mix. Bake at 350° for 1 hour.
Preheat oven to 350°. Combine bread and poultry seasoning; set aside. Combine soup, water, onion, celery, pepper and butter in saucepan. Bring to a boil, stirring occasionally. Pour soup mixture over seasoned bread; mix well and pour in 13 x 9 x 2-inch baking pan. Bake 25 to 30 minutes or fill a 15 to 17 pound turkey before roasting. For drier stuffing, decrease water 1/4 cup. For more moist stuffing, increase water 1/4 cup. Makes 8 servings.
Pour boiling water over jello. Dissolve marshmallows. Whip. Add pineapple juice. Chill. Do not congeal. Add pineapple, pecans, cream cheese and mayonnaise. Fold in whipping cream. Chill.
Mix all ingredients together well. Drop by teaspoon, 2 inches apart. Bake at 350° for 12 minutes.
Prepare cake mix as instructed on box. Spread coconut and nuts in bottom of dish 13 x 9. Pour cake mix over nuts and coconut. Combine melted margarine, cream cheese and 2 cups of powdered sugar. Beat until smooth. Pour over cake batter and bake at 350° for 45 to 55 minutes.
In a punch bowl, combine milk and extract. Add ice cream by scoopfuls and allow to float on top of punch or scoop ice cream into glasses. Combine milk and extract and then pour over ice cream. Makes 3 quarts.
Mix in a bowl, peanut butter and dry milk. Add honey. Mix very well. Divide dough into 6 pieces. Mold each piece into the shape of a dog bone. Sprinkle graham cracker crumbs on both sides.
In large bowl, mix flour, sugar, pie spice, soda, baking powder and salt. In a separate bowl, combine eggs, pumpkin and butter; whisk until blended. Stir in chocolate chips. Pour over dry ingredients. Fold with spatula until well mixed. Spoon batter into greased muffin cups. Bake at 350° for 20 to 25 minutes. Turn onto rack to cool. Reheat before serving. Makes 14 muffins.
Defrost strawberries and drain. Measure strawberry juice and add enough cold water to make 1 cup. Combine gelatin with hot water and stir until gelatin dissolves. Add strawberry juice and refrigerate until thickened. Whip until doubled in bulk. Stir in the strawberries. Whip the cream and fold into the strawberry mixture. Pour into serving dish. Cover with plastic wrap and return to refrigerator. Chill until firm.
Cook macaroni according to directions on box. Combine all ingredients together except 1 c. cheese. Place in crock pot. Top with remaining cheese. Cook on high for 1 hr. and low for 2 or cook on low for 4 hr.
In a bowl, dissolve the lime gelatin in boiling water. Add the pineapple juice drained from the pineapple. Chill until syrupy (30 minutes). In a second bowl, cream the cheese. Gradually work in the chilled gelatin syrup, blending until smooth. After each addition, add the crushed pineapple, chopped celery and nuts. Pour into a 4-cup mold or individual molds. Chill 2 hours.
Spray shallow baking pan with cooking spray. Dredge potato wedges in Creole seasoning. Place potato wedges in single layer on the baking pan. Spray with cooking spray. Bake at 350° for 1 hour.
Cream sugar and oil. Add eggs, pumpkin and water. Separately mix flour, baking powder, baking soda, salt, cinnamon and cloves. Then add to the other mixture. Add nuts and raisins, if desired. Divide batter into 2 loaf pans. Bake at 350° for 1 hour. Do not grease pans.