HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Working with 1/2 cup tofu at a time, squeeze out water with hands. Set aside. Heat a large skillet or wok; add oil. Add garlic, then leek. Saute until lightly browned. Add quinoa, then tofu, sauteing for 2 minutes after each addition. Add seasonings. Oil casserole. Add 1/2 cup bread crumbs; rotate casserole to coat evenly. Gently add the quinoa mixture. Press a well in the center of the quinoa; pour in soymilk. Cover with remaining bread crumbs and cheese. Cover; bake for 20 minutes. Remove cover; continue to bake until cheese is nicely browned.
Mix cake mix (as it comes from box) with remaining ingredients with a spoon. Pour into a very lightly greased jelly roll pan (15 1/2 x 12 1/2-inch). Bake 20 to 25 minutes in a 350° oven, then cool. Ice with Cream Cheese Icing.
In 13 x 9-inch square cake pan or casserole dish, lay in peaches (drain peaches). Put juice in large saucepan. Add vanilla flavor, oleo and cinnamon. Cook over low heat. Stir. Add cornstarch. Dissolve about 10 minutes. Pour over peaches. Lay pie crust on wax paper. Cut in strips. Lay on top of peaches. Bake at 350° for 1 1/2 hours.
Mix mayonnaise, sugar and vinegar together for dressing. Toss salad ingredients with dressing. Chill for two hours before serving. Serves 8 to 10.
Wash and scrape carrots; cut in diagonal slices. Cook, covered, in small amount of water until just tender (approximately 12 minutes). Drain. Heat margarine, sugar and preserves in saucepan, stirring to combine. Stir into carrots until coated. Cook over low heat, stirring gently about 3 minutes.
Mix chicken broth that is thickened. Combine the mayonnaise, lemon juice and cheese. Pour mixture over chicken and rice. Add bread crumbs on top. Bake at 350° for 35 minutes.
Chop unpeeled apples into 1/2 inch chunks. Slice banana into 1/4 inch slices and split all grapes in half. Mix jello according to box directions in a 2 quart casserole dish. Add all remaining ingredients and mix thoroughly. Refrigerate overnight before serving.
Mix sugar, cocoa, salt and flour. Add milk and water. Microwave for 3 minutes on High; stir. If it is not thick enough, heat for 2 more minutes. Add egg yolks and heat 3 more minutes. Add margarine and vanilla. Stir and pour into cooked pie shell.
Beat egg whites and salt until stiff. Add sugar slowly. Fold in nuts and chocolate chips. Drop by teaspoon onto cookie sheet covered with aluminum foil. Place in 350° preheated oven. Turn off and leave overnight.
Combine milk and water; heat in large saucepan. Add meal, sugar and salt, stirring constantly until thickened. Add and mix well egg and margarine. Pour into greased pan and bake for 1 hour at 400° or until golden brown. May substitute artificial sweetener for diabetics.
Bring pineapple to boil. Add sugar and jello powder. Stir. Add cream cheese. Cook and stir until cream cheese melts. Add apricots. Pour into bowl. Partially chill. Add Cool Whip. Stir. Chill in mold until set.
Dissolve sugar and oil. Add wine vinegar; heat, then cool. Add dry mustard and salt; beat until creamy. Add onion and celery seed. Beat again and chill.
Pour 1/2 gallon boiling water over 1 quart capped and washed strawberries; drain well.
Blend 2 tablespoons of parsley with remaining ingredients. Mix well. Place in refrigerator until very cold. Turn out onto waxed paper. Shape into ball or 2 rolls. Roll in remaining parsley. This freezes well so can be made ahead of time.
Mix milk and lemon juice. Then fold in Cool Whip and crushed pineapple (not drained). Pour into graham cracker crust and place in refrigerator and let chill from 30 to 45 minutes before serving. Makes 2 pies.
Peel and devein shrimp, leaving tail intact. Preheat oven. Melt butter and rest of ingredients, except shrimp. Place shrimp in shallow baking dish, tail up. Pour sauce over all. Bake 5 minutes. Place under broiler 5 minutes to brown. Serve over rice.
Butter a 3-quart baking dish (9 x 13-inch) Butter one side of 8 slices of bread. Place buttered side down in baking dish. Spread with mustard. Top bread with cheese slices. Sprinkle with white or green onions. Top with ham slices. Butter remaining 8 slices of bread. Place over ham, buttered side up. Beat milk, eggs, salt and pepper to taste. Pour over bread. Pat down. Top with Parmesan cheese. Cover and refrigerate overnight. Bake at 325° for 1 hour (longer if very cold when placed in oven). Serves 8.
Cook peas until tender. Place onion, Worcestershire sauce and butter in with ham and peas. Simmer for 20 minutes.
Let cheese soften. Roll out Velveeta on wax paper to thin layer. Spread cream cheese on Velveeta. Chop pepper into small pieces. Sprinkle on cream cheese. Mince green onions and sprinkle over peppers. Last, sprinkle garlic salt over entire mixture. Starting at one end, roll up jelly roll style. Wrap in waxed paper and refrigerate overnight. Slice to serve.
Combine all ingredients in mixing bowl; mix thoroughly. Store in tightly covered glass jar for use as needed.
In a microwave, melt margarine in a small dish for 20 seconds on High. Add pepper, leek, stock and thyme. Cover with vented plastic wrap; microwave on High until vegetables are tender, about 3 minutes. Toss with cooked broccoli or other vegetables; sprinkle on cheese. Serve warm as a side dish or tossed with hot pasta as an entree. Serves 4.
Chase wild bullfrogs for 3 miles to gather up hops. To them, add 10 gallons of tan bark, 1/2 pint of shellac and 1 bar of homemade soap. Boil 36 hours. Strain through one well worn sock to keep it from working. Add one grasshopper to each pint to give it a kick. Pour a little into the kitchen sink. If it takes the enamel off, it's ready to bottle.
Combine all ingredients in a 1 1/2-quart baking pan. Stir. Sprinkle with cinnamon. Top with corn flakes. Bake at 350° for 1 hour, uncovered.
Mix Italian sauce, sugar, water, black pepper, vinegar, salad oil and salt. Pour over vegetables; cover. Refrigerate several hours or overnight, stirring occasionally. Drain. Serve in lettuce lined bowl. Makes 8 servings.
Preheat oven to 375 degrees. Combine all ingredients in large bowl. Form into about 1 inch balls and place on lightly greased baking sheet.
Melt butter in skillet over medium heat. Stir in bread cubes until slightly brown and toasted; set aside.
Blend flour, salt, sugar and baking powder. Cut in shortening until crumbly. Combine milk and 1/4 cup ice water. Add all at once to flour mixture. Mix well. Knead dough. Roll out and cut into biscuits. Bake at 350° for 40 minutes.
Arrange pineapple slices in 10-inch skillet with cover. Pour in syrup from fruit and heat. Combine biscuit mix, milk, nuts and 1 tablespoon of sugar. Mix well with a fork. Spoon on pineapple slices and cook on low heat about 10 minutes. Sprinkle brown sugar over the top and cook another 10 minutes.
Lay chicken in a well-greased glass dish (9 x 12) and put one piece of cheese on each piece of chicken. Warm milk and soup; pour over chicken. Melt margarine and add stuffing. Sprinkle over soup/chicken. Cover with tinfoil and bake at 350° for 45 minutes. Take off foil and let brown 15 minutes more. Can be prepared night before and then cooked day to be served.
Put into large bowl and blend with hand blender (or food processor). Put into sealable container and chill. Will stay fresh for 2 to 3 weeks.
Grease and flour a Bundt pan. Place chopped pecans in bottom (if like, chopped cherries). Mix all ingredients well (can be slightly lumpy). Pour into pan and bake at 350° for 50 minutes. Remove cake from oven, leave in pan and add glaze.
Beat together shortening and sugar. Add egg yolk and vanilla. Stir in flour; fold in potato chips. Bake at 350° for 12 minutes.
To 2 cups medium white cream sauce, add 1/2 cup sour cream, 2 tablespoons prepared mustard and 1 tablespoon prepared horseradish.
Melt butter. Add onion, celery and pepper. Cover and cook until tender. Add mushrooms and cook for 3 minutes. Add tomatoes and salt, sugar and garlic powder to taste. Simmer all together, stirring and breaking up the tomatoes for 5 minutes.
Mix together chicken, soup, water chestnuts, mushrooms, mayonnaise, onion, celery and sour cream. Line bottom of 8 x 13-inch baking dish with rice. Pour chicken mixture over top. Top with Crescent rolls like crust. Drizzle with butter, top with cheese and almonds. Bake at 325° for 25 minutes.
Mix equal amounts of cream cheese and Cheddar cheese. Roll into log or ball. Place line of chili powder on wax paper and roll. Sprinkle top with chives, paprika and pepper.
Cook rice according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Add the rice, broccoli, soup, milk, seasoning blend, salt and pepper; stir until combined. Transfer to a greased 2-quart baking dish. Toss bread crumbs and butter; sprinkle over beef mixture. Cover and bake at 350° for 30 minutes. Uncover; bake 5 to 10 minutes longer or until heated through. Serves 4 to 6.
In a large pan, stir until it boils. Boil 5 minutes without stirring. Remove from heat. Add 1 teaspoon vanilla and 1/2 teaspoon soda. Pour over popped corn. Bake in two 9 x 13-inch pans for 1 hour at 250°. Stir every 15 minutes.
Wash and break cauliflower and broccoli into small pieces. Add other ingredients. Pour Italian dressing over mixture. Toss together. Let set. When ready to serve, add fresh tomatoes.
Mix all ingredients together. Line angel food cake pan with waxed paper. Pour batter into pan. Put 1/2 gallon water in pressure cooker and cook at 12 pounds pressure for 1 1/2 hours. Bake in a 225° oven for 25 minutes. Store in a cool place for at least 2 weeks.
Add all dry ingredients and mix well; then add oil, eggs, vanilla, zucchini and nuts. Pour into well greased loaf pans. Bake at 325° for about 1 hour.
Mix together sour cream, lemon juice, Worcestershire sauce, celery seed, paprika, garlic powder, salt and pepper. Dip chicken into mixture. Marinate overnight.
Cream butter, oil, sugar and confectioners sugar in large bowl until light. Add vanilla, baking soda, cream of tartar, eggs and salt. Mix well. Add flour, 1 cup at a time, mixing well after each addition. Chill for 4 hours or longer. Shape into small balls. Place on cookie sheet. Flatten into bottom of glass dipped in sugar. Bake at 350° for 10 to 13 minutes or until light brown. Remove to wire rack to cool.
Preheat oven to 400°. Brown ground meat in olive oil in skillet. Mix all remaining ingredients together and add to browned meat. Place in 2 1/2-quart casserole dish or bean pot and bake 30 to 40 minutes.
Brown and drain ground chuck. Combine with chili and Velveeta in small casserole dish. Cover and warm in microwave until cheese is melted. Stir.
Preheat oven to 350°. Grease a 13 x 9 x 2-inch pan. In a large bowl, microwave margarine until melted. Stir in sugar and vanilla. Stir in eggs, one at a time. Add cocoa mix. Add flour and nuts. Mix well. Pour into pan. Bake 30 to 35 minutes or until brownies pull away from sides of pan. Cool completely. Cut into squares.
Chop all vegetables coarsely. Add water and bouillon cubes. Bring to a boil, then simmer about 45 minutes or until vegetables are tender. Contains 145 calories per serving.
Saute celery and onion in butter until soft (about 3 minutes). Mix with next 6 ingredients. Put into a 13 x 9-inch baking pan. Combine potato chips, cheese and almonds; sprinkle on top. Bake at 400° for 25 to 30 minutes. Serves 10 to 12.
Mix all ingredients. Place in a crock-pot. Let bubble on low for 4 to 6 hours. Serves 4.
Marinate overnight. Rinse fish thoroughly and let air dry approximately 1 hour. Smoke 4 to 6 hours depending on size of fish. Pierce skin before smoking.
Clean and devein shrimp. Season with salt, pepper and Tony's seasoning. Set aside. Start cooking the noodles. Saute butter with garlic. Add shrimp and cook until pink. Add cream and simmer 5 minutes. Slowly add both cheeses, stirring. Add noodles and simmer 2 minutes. Serve with French bread. (Cooking time, 20 minutes.)
Spray a slow cooker with butter flavored cooking spray. Combine ham, potatoes and onion. Sprinkle cheese evenly over top.
Combine all into a large pot and heat slowly for 1 to 2 hours until thickened. Stir occasionally to keep from sticking. Feeds 8 to 10. Good served with barbecue sandwiches.
Grease a large baking dish and line bottom with dried beef. Mix sour cream and soup together. Place chicken on beef and pour mixture over the chicken. Sprinkle with paprika. Bake at 350° for 1 to 1 1/2 hours.
Combine all ingredients except egg whites. Fold in whites. Pour into a greased 8-inch pie pan. Bake at 350° for 30 minutes.
Mix together and press into 13 x 9 x 2-inch baking dish. Chill for 1 hour.
Brown meats in margarine; add onion and cook until tender. Add soup, cream cheese, sugar, Worcestershire sauce and seasonings; simmer for 15 minutes. Cook noodles, drain. Place noodles in 11 x 7-inch buttered baking dish. Pour sauce over noodles. Mix cornflakes with melted butter; sprinkle over top. Bake in a 350° oven for 20 minutes.
Place chicken in a 9 x 13-inch dish and cover each piece with a slice of cheese. Mix water and soup; pour over chicken and cheese. Sprinkle stuffing over soup and drizzle with melted margarine. Bake 1 hour, uncovered, at 350°.
Mix cake mix,	oleo and 2 eggs together. Put cake batter into 9 x 13-inch greased and floured pan. Mix together powdered sugar, cream cheese, vanilla and 2 eggs.	Pour over top of cake mixture and bake in 350° oven for 40 to 45 minutes.
Reserve some of topping and nuts. Cream together cream cheese, Cool Whip and peanut butter, sugar and vanilla. Pour in 2 crusts. Top with Cool Whip. Put nuts on top; freeze. Will keep for weeks in freezer. Thaw in refrigerator for 1 hour before serving.
Cook brown sugar, oleo, white sugar, and dates together for 6 minutes or until dates have mixed well. Add coconut, nuts, and Rice Krispies. While warm, form into balls and roll in powdered sugar or coconut.
Cut Milky Way candy bars into small pieces. Combine candy bar pieces and Eagle Brand in saucepan. Cook over low heat until smooth; remove from heat, then add chocolate syrup and 1 quart of milk. Heat until blended. Pour mixture into 1 gallon freezer can; add milk to fill line. Freeze in electric or hand freezer.
Preheat oven to 350°. In a 9 x 13-inch baking dish, melt margarine. Mix all other ingredients, except 1/2 cup potato chips. Pour into melted margarine; top with remaining potato chips. Bake for 1 hour and 10 minutes.
Stove Top: Bring saucepan of water to boil. When water is boiling, drop tea bags in and boil for 10 minutes. Put sugar and lemonade mix in 1 gallon pitcher. Pour tea in pitcher and fill with cold water; stir. Chill and serve.
Mix all items together, except cheese and Worcestershire sauce. Place in pie crust. Bake at 350° for 35 to 40 minutes. Mix cheese and sauce together and place on top of pie. Return to oven for 10 minutes.
Combine all ingredients. Pour in pie shell. Bake at 350° for 35 to 40 minutes or until set and slightly brown on top.
Dissolve jello in boiling water and add pineapple juice. Chill until slighlty thickened, then beat until frothy. Fold in pineapple. Add cottage cheese, horseradish, whipped cream and nuts. Chill in mold for at least two hours or overnight. Unmold onto lettuce bed. Fill center with pineapple chunks.
Mix the 1/2 teaspoon nutmeg and 3 teaspoons sugar separately.
In a medium skillet, cook bacon until crisp. Drain and crumble. Set aside. Pour off all but 2 tablespoons drippings. To drippings in skillet, add green peppers and onion; saute 3 minutes. Add rice and stir-fry until golden brown about 5 minutes. Stir in Worcestershire sauce, salt, and reserved bacon. Heat until hot.
Cream butter and Crisco until fluffy, add sugar, then add eggs one at a time, beating well. Add flavors; add milk and flour alternately beating well. Bake time: One hour and 15 minutes at 325°.
Brown bacon and take out of pan. Saute onion in fat. Add flour until bubbly and slowly stirring add water, vinegar, sugar, salt and pepper. Add bacon and simmer a couple of minutes. Pour over potatoes and eggs. Serve warm.
Mix ingredients together. Roll into small (1 to 1 1/2-inch) balls. Bake on ungreased cookie sheet at 375° for 8 to 10 minutes, or until golden brown.
Cook steak in skillet just until color changes. Put all ingredients in stew pot and simmer at least an hour. Spoon onto heated flour tortillas (medium size), turn one end up, then fold in the sides to roll into a tube. Add a salad and you have a meal!
In food processor pulse cheese. Add artichoke hearts and pulse until chopped well. Add mayonnaise, parsley flakes, pimento and garlic salt. Pulse until mixed. (One or two pulses.) Keep the ingredients thick and creamy. Preheat oven to 350°. Put mixture into a greased 1 1/2-quart casserole dish. Bake 25 minutes. Serve with Garlic Bagel Toast or Melba Rounds. This makes a nice chafing dish appetizer for parties.
In medium-sized bowl, mix eggs, 1 cup flour, rum, milk, baking powder and spices. Place remaining flour in small bowl. Spread coconut on small plate. Dredge shrimp in flour, then dunk it in the batter, then dredge it in coconut. Place coated shrimp on waxed paper. Carefully drop shrimp in hot oil and fry 3 to 5 minutes. Drain on paper towels and serve hot.
Mix sugars and eggs. Add vanilla. Add biscuit mix, coconut and nuts. Bake in a 9 x 13 pan for 40 minutes at 325°. Cool and cut into bars.
Combine all ingredients. Refrigerate 24 hours, stirring occasionally. After 24 hours refrigeration, freeze overnight until firm. Set out of freezer 15 minutes before serving to soften slightly. Serve in individual small bowls or glasses. May be frozen in paper cups for a children's party.
Make white sauce with first 3 ingredients; set aside. Mix remaining ingredients, except cheese and crumbs. Add white sauce. Pour into buttered 8-inch casserole. Add cheese and top with crumbs. Bake at 350° for 30 minutes.
Grate cheese. Mix well with 1/2 cup chopped nuts, 1 tablespoon Worcestershire sauce, 1/2 teaspoon garlic powder and dash of salt. Mix well and roll in 1 cup chopped nuts.
Cook macaroni. Add cheese, milk, salt and pepper. Pour into greased dish and top with bread or cracker crumbs. Dot with butter and cheese. Bake in moderate oven (350°) for 1/2 hour.
Prepare Bisquick dumpling mix. Mix cornstarch and water. Place chicken in large roasting pan. Cover with remaining ingredients, except dumpling mix and cornstarch mix. Bake 3 hours at 325°.
Melt chocolate and margarine in a double boiler or microwave. Stir and let cool. Beat eggs until foamy. Then add sugar, 2 tablespoons at a time; beat until thickened (about 5 minutes). Blend in chocolate mixture. Add flour, baking powder, cinnamon and salt. Blend. Stir in vanilla and nuts. Drop by teaspoon onto a greased baking sheet. Bake at 350° for 8 to 10 minutes. Store in airtight container.
Combine flour, salt, baking powder, pudding mix, margarine egg and milk. Beat at medium speed for 3 minutes. Pour into lightly greased 9-inch pie plate. Top with sliced peaches. Drain and reserve syrup. Next combine cream cheese, syrup and sugar. Beat for 2 minutes at medium speed. Spread on top of fruit, leaving 1-inch margarine around edge. Sprinkle cinnamon-sugar mixture on top. Bake at 350° for 30 to 35 minutes. Cool completely and refrigerate.
Reserving 1/2 cup of the tomato sauce for later, mix the remaining ingredients well with your hands. Pat into a pan to about 2-inch thickness, making sure that the loaf does not touch the sides of the pan. Pour the remaining tomato sauce evenly over the loaf and bake at 350° for approximately 1 hour.
Cream butter and sugar. Mix well. Gradually add eggs, milk and molasses. Mix and sift 2 cups flour with soda, salt and spices. Add to first mixture. Add dried fruit, such as raisins, apricots, peaches, apples, etc., dredged in remaining 1/8 cup of flour. Bake in oven at 350° for approximately 45 minutes or until done.
Blend all ingredients and bake 25 minutes at 350°. Serve with crackers.
In large pan, combine boiling water with bouillon cubes. Then add vegetables and butter. Bring to boil; reduce and simmer until vegetables are tender. Combine milk and flour in blender until smooth. Add to cooked vegetables and cook 3 minutes. Add cheese, stirring until melted. Add parsley and pepper. Serves 4.
Mix first 5 ingredients together. Cover chili peppers and slice cheese. Grease an 8 x 8-inch pan; pour 1/2 mixture in pan. Top with peppers and cheese; add remainder. Bake at 400° for 20 minutes or until done.
Using mixer beat egg whites and all ingredients until peaks. Put on top of pie. Place in oven at 300° for 25 minutes, or until golden brown.
Toss together. Place in greased baking dish (I use bacon fat). Bake 1/2 hour to 45 minutes at 350°.
Season washed and cut up chicken with salt, pepper, paprika and garlic salt. Place in crock-pot. Mix tomato paste and water together and pour over chicken. Add olives. Cover and cook on low 7 to 9 hours. Serve over rice or noodles.
In large mixing bowl, cream butter, sugar, egg and vanilla until light and fluffy. (No need to sift flour; measure by lightly spooning into cup). Add remaining ingredients; blend at low speed until a dough forms. Shape chocolate dough into 1-inch balls, using a heaping teaspoonful of dough for each. Place 2 inches apart on ungreased cookie sheet. Push one cherry halfway into each. When all cookies are molded and cherries are in, then prepare frosting and use immediately. Frost each cherry by spreading 1/2 teaspoon frosting over each cookie. Bake frosted cookies at 350° for 8 to 10 minutes, until puffy. Store tightly covered.
Mix flour, salt and shortening with a fork until crumbly. Add cold water and gently toss. Form dough. On lightly floured surface, roll out.
Let ice cream melt. Combine with flour. Spray small muffin tins with Pam. Bake at 350° until light brown.
Saute celery, green onion, onion and bell pepper in margarine. Put cream of mushroom soup and Ro-Tel in another pan. Simmer; add crawfish tails. Cook for 15 minutes, then add sauteed vegetables. Heat for another 5 minutes then serve over rice or bread.
Mix Kool-Aid with milk and Cool Whip in bowl. Mix well. Pour into pie shell. Chill about 1 1/2 hours.
Combine vegetables, soup and cheese and put in a shallow casserole or cake pan. Sprinkle bread crumbs over the casserole and then sprinkle the melted butter or margarine over the top. Bake at 350° for 45 to 60 minutes.
Brown ground beef; add taco sauce and simmer 10 minutes. Spread Doritos around edge of cookie sheet or large platter. Pour beef mixture in center of platter. Pour cheese sauce over the beef while still hot so the cheese sauce melts in. Dip Doritos in beef and cheese and enjoy!
Brown hamburger and onion. Place meat in bottom of casserole dish. Salt and pepper. Pour soup over meat (do not dilute soup). Add grated cheese over this. Add milk. Place potatoes over this. Bake at 350° until Tater Tots are golden brown.
Preheat oven to 350°. Saute mushrooms and onion in margarine until lightly browned. Spread roast beef slices with mushroom and onion filling. Roll each slice of beef and place seam side down in 8 x 12-inch baking dish sprayed with butter flavored cooking spray. Spoon dressing evenly over beef rolls. Bake 10 minutes or until rolls are heated through. Serve immediately.
Combine all ingredients. Mix dough into balls; place 1 inch apart. Bake at 350° for 15 to 20 minutes, until cookies are set, not brown. Remove; let stand to cool. Roll in confectioners sugar while still warm.
Bake at 325° for 35 to 40 minutes in a 13 x 9-inch ungreased cake pan, or until toothpick in center comes out clean.
Saute celery and onions in 3 tablespoons butter in a large skillet. Stir in water, lemon rind, lemon juice, thyme, salt and pepper; bring to a boil. Add rice. Cover, reduce heat and simmer 20 minutes or until rice is tender and liquid is absorbed. Saute mushrooms in remaining butter in a small skillet until tender; drain. Add mushrooms to rice mixture; stir well. Makes 10 servings.