HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large bowl, mix by hand or electric mixer on medium speed all ingredients except zucchini. Fold in zucchini. Turn into buttered 10-inch deep dish pie pan and bake at 350° for 45 to 50 minutes. Serves 8.
Boil 2 or 3 chicken breasts. Cut up in cubes or strips. Melt butter; brown mushrooms. Add broth, chicken, salt, pepper and pimientos, stirring constantly until thick. Add a little sauce to egg yolks. Blend and return to mixture. Continue over heat 3 to 4 minutes. Serve hot over hot biscuits.
Mix jello, cream cheese, marshmallows and boiling water and bring to a boil over medium heat until melted. Mix remaining ingredients and add all together. Pour in 8 x 8-inch dish and allow to jell for 3 or 4 hours.
Combine stuffing with butter. Bake at 350° for 35 to 40 minutes or until top is golden brown around edges.
Combine vegetable oil, vinegar, sugar, salt, pepper and parsley into jar; shake well. Combine vegetables in bowl; pour marinade over them. Refrigerate at least 2 hours before serving.
In a blender container, process grapefruit juice, pineapple and ice cream until smooth and frothy. Makes 6 to 8 servings.
Mix chicken and 1/2 of cheese in bowl. Separate and roll out crescent rolls. Put 1 tablespoon of chicken-cheese mixture in	each roll, roll up the crescent roll and place in baking dish. In pot, mix soup, milk and rest of cheese until cheese is melted. Pour soup over crescent rolls.	Bake at 375° for 20 minutes or until brown on top.
Brown beef in a skillet. Drain off grease. Add approximately 2 cups water and soup mix. Bring to a boil and add rice. Stir well and simmer with lid on skillet. Add additional water, as needed, if it gets too dry while cooking. It takes about 15 minutes for the rice to cook. Serve with catsup or tomato sauce. Top with cheese if desired.
Break graham crackers apart at seams and place side by side on a cookie sheet. Boil the butter, oleo and sugar together for 3 minutes. Pour over crackers. Sprinkle generously with chopped nuts. Bake at 350° for 10 minutes.
Drain pineapple, reserving juice. Add enough water to juice to make 1 cup liquid and heat to boiling. Dissolve Jell-O in this liquid and cool. Gently stir in ginger ale. Blend in pineapple, cranberry sauce and 1/2 cup pecans. Pour into a 9 x 9 x 2-inch casserole and refrigerate until firm. Beat cream cheese and Cool Whip together with electric mixer. Spread on top of set gelatin. Sprinkle with chopped pecans.
Place turmeric, mustard seed, salt, vinegar and sugar in a saucepan. Bring to rolling boil. Pack 6-quart jars full of cucumbers cut lengthwise. Pour solution over cucumbers and seal.
In large pot, put soup bone, meat, one tablespoon salt, peppercorns, bay leaf and two quarts water. Bring to a boil, then lower heat and simmer in a covered pot for one hour.
In large gumbo pot, cook chicken in water with seafood seasoning. When tender, remove chicken, cool, debone and chop. In skillet, make a roux. Slowly brown flour in oil to a dark chocolate color, stirring constantly. Add all vegetables, except okra and tomatoes. When vegetables are clear, add to stock water. Add okra and tomatoes. Remove seasoning packet; add remaining seasonings. Simmer for 1 hour. Add cooked chicken, fish and seafood to mixture. Cook for 30 minutes. Serve over rice. You need a big gumbo pot for this.
Line muffin pans with liners, then fill with vanilla wafers. In small bowl, beat cream cheese, sugar, eggs, lemon juice and vanilla until light and fluffy. Fill liners 3/4 full of mixture. Bake in oven at 375° for 15 to 20 minutes or until mixture is set. Serves 24.
Add everything together. Stir with a fork until the dough is together. Add flour if the dough is too moist. Roll the dough out and get a small cup to cut out the biscuits. Put the biscuits in the oven at about 375°. It will be done in about 20 to 35 minutes.
Reserve 2/3 cup dry cake mix. In large bowl, combine remaining cake mix, butter and 1 of the eggs; mix well. Pat into well-greased 13 x 9 x 2-inch pan. Bake at 350° for 15 minutes. Combine reserved cake mix, pumpkin, sugar, eggs and dash of salt. Beat at medium speed for 1 to 2 minutes. Pour over partially baked layer. Top with nuts. Bake at 350° until set, 15 to 20 minutes. Cool; cut into bars. Refrigerate. Makes 32.
Cream butter, sugar and melted chocolate to eggs. Beat mixture with rotary beater. Add peppermint and pour into crust. Chill for 1 hour. Top with whipped cream.
Place potatoes in casserole dish. Brown ground beef and drain. Spread over potatoes. Put pinto beans over meat. Mix soup and water and pour over beans. Salt to taste. Cover with foil and bake 1 hour at 375°.
In large bowl, stir first 5 ingredients until will blended. Stir in pecans, pour into pie shell and bake at 350 degrees for 50 to 55 minutes. Until a knife inserted half way between center and edge comes out clean. Cool. Serves 8.
Mix baking mix, margarine and sugar until crumbly. Stir in milk until dough form. Beat 15 strokes. Drop by rounded tablespoonfuls, about 2-inches apart, onto lightly greased cookie sheet. Make a shallow well in center of each with back of spoon. Fill with 1 teaspoon preserves. Bake until golden, 10 to 15 minutes. While warm, drizzle with glaze. Makes 12 danish.
Place browned pork chops in a casserole. Place onion ring and pepper slice on each pork chop. Put 1 tablespoon rice on each. Add tomatoes with seasoning and sugar. Spoon juice from tomatoes on each rice chop. Cover and bake at 350° for 1 1/2 hours.
With beater, mix and combine first 5 ingredients until all lumps are gone. Pour 2/3 mixture into greased and floured tube pan. Set aside. Add the Hershey's chocolate syrup into other 1/3 remaining batter. Pour over top of butterscotch layer. Do not stir or mix. Leave chocolate on top. Bake at 350° for 50 to 60 minutes. Cool slightly (20 to 25 minutes), inverting pan. Sprinkle powdered sugar over top of cake while still warm. Serve warm.
Bake cake. Store in refrigerator uncovered overnight. Mix berries and ice cream into Jell-O and water. Set in refrigerator until stiff enough to spread. Cut cake in 3 rings. Put bottom layer in cold pan. Spread with mixture. Repeat other 2 layers. Mix whipped cream; add sugar. Unmold cake. Frost with whipped cream, filling hole until flat across top. Leave in refrigerator until serving.
Bring together the first 3 ingredients for 4 minutes. Remove from heat. Blend in next 3 ingredients. Pour over popped corn. Mix well. Bake in two 9 x 13-inch pans at 250° for 40 minutes, stirring every 10 minutes from bottom. Spread on wax paper to cool.
Combine all ingredients and boil for 15 minutes. Pack beans, boiling hot, in boiling hot jars and seal immediately with hot lids. When opened, these beans require longer cooking time, but have a better flavor than cold packed beans.
Combine water, shortening, sugar and salt in a small saucepan. Cook, stirring constantly, until shortening melts. Let cool to lukewarm. Dissolve yeast in mixture. Add egg; mix well. Stir in flour. Spoon dough into greased muffin tins. Fill half full. Cover and let rise in warm place (85°), free from draft for 1 hour, until doubled in bulk. Bake at 425° for 12 to 14 minutes or until golden brown.
Combine eggs, corn, butter, milk, seasonings and sugar. Blend well. Pour into buttered casserole dish. Sprinkle with crumbs mixed with butter. Bake in preheated oven at 325° for 40 minutes or until firm.
Cream sugar and margarine. Then add eggs, vanilla, salt and molasses. Sift together flour, baking powder and soda. Mix into creamed mixture. Add oatmeal, coconut, pecans and Rice Krispies. Mix well. Drop by teaspoon on ungreased cookie sheet. Bake at 325° for 10 to 15 minutes.
Make crumbs by combining flour, sugar and shortening. Line pie plate with pastry. Dissolve the soda in the hot water and combine with the molasses. Pour into the pastry lined pan; top with the crumbs and bake in moderate oven at 350° until firm. Save some of the liquid to put on top of crumbs.
Put salt, vinegar and water in large pan and boil for 1 minute. Add okra and cook until okra changes color. Set off the stove and dip the okra into hot canning jars with a slotted spoon. Seal.
Beat 1/2 cup butter with cream cheese and egg yolks until smooth and creamy. Add sugar, cornstarch, baking powder, lemon rind, lemon juice and vanilla. Mix until well blended. Beat egg whites with salt until soft peaks form. Fold egg whites into creamed mixture and turn into pie shells. Bake at 325° for 50 to 60 minutes or until center feels firm to the touch. If desired, fill with pie filling of your choice.
Cream together cream cheese and Cheddar until well blended. Add other ingredients, except pecans. Mix well. Shape into ball and rollin chopped pecans. Wrap and chill for 24 hours in refrigerator. Serve with crackers or chips. Yield: 1 1/2 pounds cheese ball.
Heat oven to 400°. Grease a 15 x 10-inch jelly roll pan. Combine oats, brown sugar, margarine, corn syrup, vanilla and salt; mix well. Firmly press mixture into prepared pan. Bake for about 18 minutes, or until mixture is brown and bubbly. Remove from oven immediately. Sprinkle chocolate chips evenly over toffee; let stand 10 minutes. Spread chocolate evenly with knife; sprinkle with nuts. Cool completely. Cut into squares; store, lightly covered, in a cool, dry place.
Press crescent biscuits into and halfway up the sides of 15 1/2 x 10 1/2-inch jelly roll pan. Bake at room temperature given on biscuit can. Let cool. Blend Hidden Valley Ranch salad dressing mix until smooth, then spread on cooled crust. Put finely chopped vegetables, meat and cheese on top. You can use broccoli, cauliflower, fresh mushrooms, green onion, radishes, pepperoni, cooked sausage, ham and shredded cheese. Just use your imagination. Chill before serving.
Mix pasta, shrimp and crab. Add all other ingredients. Chill and serve.
Bake pie crust; cool. Mix peanut butter and confectioners sugar until crumbly and light brown. Sprinkle some of the mixture in crust.
Line cupcake pans with liners. Place vanilla wafer in bottom of each liner. In small mixer bowl beat cream cheese, sugar, eggs, lemon juice and vanilla until light and fluffy. Fill the liners 2/3 full with cheese mixture. Bake in 375° oven for 15 to 20 minutes or until set. Remove from oven and top each cheesecake with a spoonful of pie filing. Chill. Makes 24 cheesecakes.
Mix all ingredients together in bowl. Grease well a square 9 x 9-inch pan. Spread mixture into pan and press down. Bake at 350° for 20 minutes or until golden brown on top. Remove and let stand 1 to 2 hours. Cut into squares. Makes approximately 24 squares.
Mix all of ingredients in casserole to be covered, sprinkling bread crumbs on last. Cook stew in oven 5 hours at 250°. Can dress this recipe up with a little Burgundy wine, mushrooms, potatoes or dumplings added near end of cooking time. If using potatoes, add at beginning.
Cream butter and sugar; add beaten egg yolks, crushed pineapple, nuts and lastly, the stiffly beaten egg whites. Take 3 or 4 vanilla wafers and put together with filling between. (This makes one snowball.)
Prepare cake: Blend cake mix, orange sections (use liquid), eggs and 1/2 teaspoon vanilla. Divide batter among 3 greased and floured 9-inch layer cake pans. Bake in 350° oven only 17 minutes.
Blend powdered sugar and cocoa in mixing bowl. Add milk and butter. Cook on High for 2 minutes (in microwave). You do not need to mix these ingredients thoroughly before microwaving. Remove bowl from microwave and stir just to mix ingredients. Add vanilla and nuts. Stir until blended. Pour into a greased 8 x 8-inch pan. Place in freezer for 20 minutes.
Sprinkle pork chops with salt and pepper. Brown in hot shortening. Pour off drippings. Pour around the chops a mixture of soup, evaporated milk and water. Cover and bake at 350° about 1 hour or until chops are tender.
Mix together and let set for 20 to 30 minutes in refrigerator. Pour over cheese mixture and refrigerate.
Arrange potatoes, onion and cheese in greased baking dish. Sprinkle with salt and pepper. Bake at 350° until tender.
Beat eggs until foamy. Slowly beat in oil. Add dry ingredients slowly, beating until smooth. Mix in carrots and raisins. Pour into 3 greased and floured 9-inch round baking pans. Bake at 350° for 25 minutes. Allow to cool before removing from pans. Frost with coconut cream or cream cheese frosting.
While mixing cheeses and seasonings, add vinegar and buttermilk; blend well. Slowly pour in oil; chill and serve.
Brown sausage and drain. Whip eggs and add milk, mustard, cheese and salt. Break bread into small pieces and add to egg mixture. Fold in sausage. Bake at 350° for 45 minutes in a 9 x 13-inch greased casserole or pan.
Combine cream cheese, garlic and onion with a fork. Shape into 6 x 1 inch disk, place on a serving plate and refrigerate. Combine remaining ingredients in a saucepan, heating until butter melts. Cover chilled cheese with nut mixture. Wrap and chill. Serve at room temperature with crackers. Serves 10-12.
Combine all ingredients, except crumbs. Put crumbs on top or a can of French fried onion rings. Bake at 350° about an hour.
Drain and mash peaches. Add well drained pineapple. Mix condensed milk, juice from lemons, coconut, pecans and Cool whip. Add to fruit mixture. Put into pie shells. Freeze 1 hour before serving or store in refrigerator overnight.
Mix ground beef and pork sausage together. Add eggs, milk, catsup, sage, salt and pepper. Also add onion soup mix, chopped green pepper and crushed crackers. Bake at 300° for 1 hour.
Mix all ingredients together. Spoon mixture into 2- 9x13 inch pans. Bake at 350° for 1 hour. Freezes well.
Soften cream cheese and add rest of ingredients except nuts. Roll in chopped nuts. This improves in flavor if made several hours in advance.
Combine beef, bread crumbs, eggs, garlic, salt, pepper with 1 cup of tomato sauce. Shape into loaf on broiler pan. Bake at 350° for 1 hour. Pour remaining Hunt's sauce on top of loaf spreading over entire top with back of spoon. Bake 10 minutes longer. Makes 6 servings.
Cut pork chops into bite size pieces. Place in greased casserole. Place cut up onions and potatoes over chops. Mix soups together and pour over. Do not stir. Bake at 400° until done, about 1 hour. Before baking, cover with cracker crumbs or crumbled potato chips.
Combine beef, bread crumbs, egg and 2 tablespoons chili mix; mix well. Shape into tiny meatballs; fry in oil until brown. In pan, combine remainder of seasoning mix, water, tomatoes and macaroni. Bring to boil; reduce heat and simmer 15 to 20 minutes. Add meatballs to sauce; heat a few more minutes. Makes 6 servings.
Combine first 5 ingredients in a large bowl. Combine remaining ingredients. Pour over vegetables, tossing gently. Cover and chill 8 hours or overnight.
Cream butter and sugar; add water and vanilla. Mix well. Blend in flour and nuts. Shape into balls or fingers. Bake on ungreased cookie sheet at 325° for about 20 minutes. Remove from pan; roll in confectioners sugar. Makes about 3 dozen.
In saucepan, heat oil and add onion, mushrooms and garlic. Saute until tender. Add tomatoes, Splenda, basil, oregano, butter, salt and pepper. Simmer 30 minutes.
Cook rice, soak in milk overnight. Sift together, flour, baking powder, salt and sugar. In separate bowl, mix eggs, milk, shortening and rice mixture. Add to dry ingredients. Mix well. Fry in nonstick frying pan, turning once to brown. Makes enough pancakes for 25 people.
Saute onion and margarine until golden. Add flour and water gradually, stirring constantly until thickened. Blend in cheese. Add spinach. Fold in eggs until well blended. Pour into greased 1 1/2-quart casserole. Bake at 350° for 30 minutes, or until knife inserted comes out clean. (The mixing is done in skillet; onion is browned in as you are stirring while heat is still on.)
Lightly oil fillets and place in baking pan. With fork, crush together tomatoes and spices and pour over fish. Drizzle with olive oil. Cover dish tightly with foil and bake at 350° for 1/2 hour or until fish is flaky. Serve with fine spaghetti and steamed broccoli.
Mix all ingredients. Cover and refrigerate at least 8 hours. Heat oven to 350°. Grease a 2-quart casserole. Pour mixture into casserole. Bake until knife inserted in center comes out clean, about 1 hour. Makes 6 servings.
Sprinkle bowl with salt; rub with garlic. Add mustard, lemon juice and Tabasco; stir until the salt dissolves. Add olive oil; stir rapidly until the liquid blends. Wash romaine well; dry the leaves with a towel. Tear the leaves into small size pieces; add to the bowl. Sprinkle with Parmesan cheese. Add the anchovies and break the egg over the salad. Sprinkle croutons and mix gently, but thoroughly, through.
Arrange vegetables in layers. Do not toss. Spread Miracle Whip salad dressing on top. Sprinkle with cheese. Cover and refrigerate at least 2 hours. Sprinkle bacon on top before serving.
Roast nuts in a 350° oven for 15 minutes; stir once. Cook the brown sugar, margarine and salt. Mix popcorn and nuts. Pour melted ingredients over top; stir good. Bake at 350° for 10 minutes. Stir once during baking. Cool in pan. Use large roasting pan to make.
Beat sugar into soft butter. Add egg, milk and vanilla. Add dry ingredients, sifted together. Mix well; chill at least 1 hour. Roll out a small portion of the dough at a time. Cut with cookie cutters. Bake at 375° for 8 minutes or until lightly browned. Cool cookies on wire racks or cutting boards before storing in tins with tight lids.
In a large pot on medium heat olive oil, salt, pepper, crushed red pepper, crushed garlic for 2 minutes (do not burn garlic). Put in onions, stir, and cook until clear. Toss in meats; stir constantly until partially cooked thru. In a separate pot (or tea kettle works great) bring chicken broth to boil. Pour rice into pot, stir. Add enough broth to cover ingredients, increase heat to bubbling stirring constantly. Can also be made with any meat or vegetable. Use as a meal or side dish.
Pour juice and ginger ale over ice in punch bowl and serve. Makes 25 to 30 servings.
Mix pie filling, Cool Whip, pineapple, marshmallows and pecans. Mix well and chill.
Place layer of vegetables in order given in crock-pot. Season with salt and pepper. Brown hamburger. Put on top of last layer of vegetables. Mix soup with water and pour over hamburger. Cook on low heat for 6 to 8 hours. If you want to use high heat, cook for 2 to 4 hours, stirring occasionally.
Mix shortening with sugar and cream well. Add salt, extract, flour and nuts. Chill dough until easy to handle. Make dough into small balls and place on cookie sheet or flatten bottom of floured tumbler before baking. While warm, roll in powdered sugar.
Place cookie picture side down on microwave-safe plate. Place marshmallows and chocolate chips on cookie. Top with another cookie (picture side up). Cook on High. Heat for 30 seconds to 1 minute (until marshmallows melt). Yields 6 S'mores.
Scald, peel and chop tomatoes. Cover and simmer for 10 minutes. Stir occasionally. Measure 3 cups into 6 or 8-quart pan. Add lemon juice, oleo, Sure-Jell, allspice, cinnamon and cloves. Bring to boil. Add sugar. Boil for 1 minute, stirring constantly. Remove from heat. Put in pint jars and seal by inverting jars for 5 minutes.
Preheat oven to 350°. Brown hamburger meat and onion in skillet. Roll out biscuits onto greased pan. Spread spaghetti sauce over each biscuit. Sprinkle hamburger and onion mixture on biscuits. Sprinkle biscuits with cheese. Cook at 350° for 15 to 20 minutes.
Combine pineapple and jello, boil one minute. Stir and let chill in refrigerator until soft set. Then fold in cottage cheese, Cool Whip and pecans until smooth.
Melt the margarine. Add the remaining ingredients; beat well. Pour into unbaked pie shell. Bake for 45 minutes at 350°.
Coat each biscuit piece in mixture of 3/4 cup sugar and 1 teaspoon cinnamon. Place in a cake pan or Bundt cake pan. Melt the butter, brown sugar, 3/4 cup granulated sugar and 1 teaspoon cinnamon together. Pour over biscuits. Bake at 350° for 35 to 40 minutes.
Pat hamburger into a 9-inch pan. Sprinkle with onion flakes and drained peas or green beans. Cover with undiluted soup. Top with Tater Tots. Bake at 350° for 1 hour.
Mix together sugar, flour, cocoa, margarine, egg yolks and milk; mix well. Pour into uncooked pie crust. Cook until set at 350°.
Drain juices from beans, peas and pimento. Mix all ingredients in mixing bowl with cover. (Plastic is best.) Let marinate in covered bowl in refrigerator 12 hours.
Mix first 5 ingredients together. Mix remaining ingredients well and pour over cabbage. Mix lightly and refrigerate.
Line a baking dish, 9 x 13-inch, with the package of small egg noodles. Pour chicken broth over. Add chicken. Saute onion, green pepper and celery in butter. Add cumin and curry powder to vegetables. Pour this over chicken. Mix tomatoes and soups together. Pour mixture over all. Sprinkle with cheese and bake at 300° for one hour. Serves 8.
Brown ground meat. Add soup, spaghetti, chili sauce and Worcestershire sauce. Put in casserole and lay cheese on top. Bake in a 350° oven for 20 minutes.
Cream cheese together; spread mixture on flat surface of one nut half and top with another half, sandwich fashion. Store in refrigerator. Yields about 120 stuffed pecans. Great for a party.
Dissolve gelatin in 1/2 cup soda. Bring other 1/2 cup soda to a boil. Mix soda/gelatin mixture with the hot soda; add dry milk and mix well. Add extracts and sweetener. Place over ice and whip until fluffy. Chill until set and cut into squares.
Wash and cut up squash. Boil until tender, drain and mash. Add all ingredients, except 1/2 butter to the squash. Melt remaining butter. Pour mixture into 2 quart casserole. Top with butter and sprinkle with extra bread crumbs. Bake at 375 for one hour.
Stir Jell-O and boiling water until Jell-O dissolves. Add sugar and stir until sugar melts. Add the juices and 8 quarts of water. Put in containers and freeze. Add 1 quart of 7-Up or ginger ale to 2 quarts of frozen punch. (I freeze only half the punch, when ready to serve, slightly thaw punch, then add 1 quart 7-Up or ginger ale to 1 quart frozen punch and 1 quart unfrozen punch.) Serve as slush type consistency.
Cut rhubarb in 1-inch pieces. Place in bottom of well-greased 9 x 10-inch or 10 x 12-inch pan. Cover with remaining ingredients. Bake for 34 to 44 minutes in 350° oven or until brown.
Brown stew meat. Combine all other ingredients. Cook, covered, in oven for 3 hours. Stir occasionally. Serve with noodles with butter and garlic added to noodles first.
Dissolve yeast in 2 cups warm water. Mix in Wesson oil, brown sugar, granulated sugar, eggs and salt. Mix well and add whole wheat flour and Occident or high gluten flour. Let rise in warm place for 2 hours. Punch down and let rise 1 hour. Shape in small balls and place in cake pans (ice cream scoop works great). Let rise 20 minutes. Bake at 350° for 20 minutes.
Season flour with salt and pepper. Cut the tomatoes into thick slices and coat on both sides with seasoned flour or corn meal. Melt butter in an iron skillet until it is sizzling hot, but do not let it brown. Re-flour the tomatoes and place in skillet in one layer. When golden brown, turn and brown the other side. Drain on paper towels. Serve immediately.
Scrub potatoes thoroughly and prick with a fork. Arrange on a microwave-safe plate. Cook on High for 17 to 22 minutes, rearranging once (or bake in a 425° oven for 40 to 45 minutes). Cool. Halve each potato lengthwise. Scoop out the inside of each potato half, leaving about 1/4-inch thick shell. Cover and chill the white part of potatoes for another use. Combine the cooking oil, chili powder and Tabasco sauce. With a pastry brush, brush the insides of the potato halves with the oil mixture. Cut the potato halves in half lengthwise and return to the baking sheet. Sprinkle potato quarters with bacon, tomato and green onion. Top with cheese. Microwave until heated through and cheese is melted (or bake at 450° for 10 to 12 minutes). Serve with sour cream.