HumbleIntelligence/food-ner-1-Million huggingface dataset:
Simmer all ingredients except bread crumbs and cheese 15 minutes. Place 1/3 mixture in greased casserole dish. Sprinkle with bread crumbs. Repeat with mixture and sprinkle with bread crumbs. Sprinkle cheese on top. Bake at 400° for 15 to 20 minutes.
Beat egg. Add all other ingredients and mix well. (If mix is too wet, add more bread crumbs.) Shape into patties. Coat with cornflakes. Place on greased baking sheet. Bake at 375° for 25 minutes. Yields 5 to 6 servings.
Mix all the ingredients together. Pour into unbaked pie shell. Bake for 55 minutes at 400°.
Sift together flour, soda and salt. Combine with oats and brown sugar. Stir in melted butter or margarine. Pat mixture in bottom of 11 x 7 x 1 1/2-inch baking pan. Bake at 350° for 10 minutes.
Place sausage in a bowl with cheese and Bisquick. Roll into balls. Bake at 400° for 10 to 12 minutes on cookie sheet.
Boil chicken until well done. Pull apart or off of bone if not boneless. Cover biscuits with flour and roll thin and cut into 3 or 4 slices each. Drop into hot chicken broth and add milk and cook until done. Put chicken back into gravy mixture and add salt and pepper. You must stir often to keep from sticking (30 to 40 minutes).
Mix the first 6 ingredients together. Put into buttered dish. Sprinkle top with the cheese and crackers. Bake at 350° until bubbly.
Combine sugar, salt, margarine and milk in a large pot. Bring to a boil, stirring constantly. Boil 8 to 9 minutes, still stirring.
Combine chopped cranberries, marshmallows and sugar. Cover and chill overnight. Add pineapple and nuts, mixing well. Fold in Cool Whip. Chill.
Cream margarine, oil and sugar together. Add eggs, vanilla and sour cream. Mix all dry ingredients and add to creamed mixture. Beat well. Stir in zucchini. Pour into a greased 10 x 10-inch cake pan or 9 x 5-inch loaf pan. Sprinkle chocolate chips on top. Bake at 325° for 40 to 50 minutes.
Stir all ingredients together. Bake in greased 9 x 13-inch pan at 350° for 30 minutes.
Beat eggs, sugar and oil. Add sifted dry ingredients: zucchini, carrots, nuts and vanilla. Pour into a greased Bundt pan. Bake at 350° for 45 minutes to an hour.
Place all ingredients in a 3 1/2-quart crock-pot in order listed. Cook 4 1/2 to 5 hours on high or 8 to 10 hours on low.
Mix all ingredients, except potatoes. Stir until smooth. Add small amount of salt and pepper to potatoes. Stir all ingredients together until well blended.
In a 1 1/2-quart casserole, stir together peanuts, sugar, syrup and salt. Cook 8 minutes on High (stirring well after 4 minutes). Stir in butter and vanilla. Cook 2 minutes longer on High. Remove from oven and quickly stir in soda until light and foamy. Immediately pour onto a lightly greased baking sheet; spread out thinly. When cool, break into small pieces. Store in an airtight container. Yields 1 pound.
Preheat oven to 350°. Press 1/2 of ground chuck into casserole dish, then add layer of onion, a layer of potato slices and a layer of cheese. Repeat in same order. Add salt and pepper to taste. Mix soup and water and pour over the mixture. Cover and bake for 1 hour or until potatoes are done.
Remove center from head of cabbage. Place cabbage head in large pan and cover with water. Add vinegar. Cook until leaves become soft and can be removed. Line roaster pan bottom with some of the cooked cabbage leaves. Mix hamburger, sausage, rice and seasonings together. Place mixture on individual leaves and roll. Wrap with bacon slice and secure with a toothpick. Place in roaster. Dissolve 4 beef bouillon cubes in juice from cooked cabbage and pour over rolls. Bake at 350° for 2 1/2 to 3 hours, uncovered.
Beat chicken breast with mallet until 1/4-inch thick. Place 1 slice ham, diced tomato and 1 slice Mozzarella cheese on chicken breast. Roll up and place wood skewer or toothpick to hold roll. Dip in milk; roll in mixture of bread crumbs, Parmesan cheese and spices. Place on foiled baking (cookie or shallow) pan. Bake for 20 to 25 minutes. Serve with curried rice and steamed fresh green beans.
Place all ingredients except the cheese in a large pot. Cover with water. Bring to a slow boil. Cook until beans are soft (1 1/2 to 2 hours), replenishing water as needed.
Combine first 3 ingredients and set aside. Mix sugar, butter, eggs and vanilla. Add sifted dry ingredients alternately with sour cream. Spread half the batter on well-greased pan, all apples and half the cinnamon/nut mixture. Add rest of mixture and put remaining cinnamon mixture on top. Bake at 375° for 45 minutes or until done when tested.
Saute veggies in margarine. Add crawfish and cook until pink. Mix remaining ingredients, add to mixture. Bake 30 minutes at 350°.
Sift flour and sugar together. Combine oleo, oil, cocoa and flour mixture; stir. Add milk, soda, eggs, cinnamon and vanilla. Pour into greased pan. Bake 20 minutes at 400°.
Mix thoroughly in electric blender. (Taste and add whatever you think necessary.) Makes almost a quart of dressing. Keeps very good in refrigerator.
Melt butter; add flour, stirring until smooth. Add 1/2 cup milk gradually and cook over low heat for 5 minutes, until thick. Add 1 pound salmon, 1 egg and 1 cup crackers. Cool and shape into patties. Roll in 1 egg, then in cracker crumbs. Fry in hot oil until brown on both sides. Moist and no fishy taste.
Beat cream cheese, 1 tablespoon milk and sugar in medium bowl with wire whisk until smooth. Stir in lemon peel and juice. Stir in 1 1/2 cups of the Cool Whip. Spread evenly in bottom of crust. Press strawberry halves into cream cheese layer. Save some strawberries for a garnish if you like.
Soak pig's stomach in salt water for one hour. Rinse. Mix together remaining ingredients. Stuff the mixture into the pig's stomach tightly. Close stomach with skewers. Bake in roast pan with 3 cups water at 375° for about 4 hours. Slice thickly and serve.
Combine all ingredients in a 2-quart saucepan. Bring to boiling; reduce heat and simmer for 10 minutes. Brush on meat or chicken at end of grilling time. Makes 3 1/2 cups sauce (enough for 18 to 21 pounds of ribs). Use it for ribs, pork chops, ham or chicken.
Mix flour and brown sugar together in medium sized bowl. Cut in butter until mixture resembles fine crumbs. (Set aside 1/2 cup of this mixture for topping.) Press remaining mixture into bottom of ungreased 8 x 8 x 2-inch baking pan. Bake at 350° for 15 minutes.
Mix all ingredients for 2 minutes with electric mixer. Pour into two greased loaf pans. Bake for 1 hour at 350° or until toothpick comes out clean. Top of bread will crack. When bread is done, remove from pans. Frost while warm with:
Mix tuna, soup, rice and water until creamy. Pour into a casserole dish. Bake at 350° for 20 to 30 minutes or until it is slightly thickened. Place cheese slices on top and melt. Casserole thickens as it cools. Reheats well.
Combine the 3 ingredients at room temperature. Form into small balls that could be served on a toothpick. Bake at 350° for 20 to 25 minutes. Serve hot. Cooked balls may be frozen.
In a large bowl combine OJ, water and sugar. Slice bananas into OJ mixture to prevent darkening. Add pineapple. Chop apricot halves, slice peaches and cherries into bite size pieces. Add to mixture. Add strawberries and grapes. Mix well. Cover and freeze. Remove from freezer about 45 - 60 minutes prior to serving. When ready to serve pour 1 - 1.5 cans of 7-Up over frozen fruit mixture. Serve partially frozen.
Mix apples, raisins and pecans in a bowl. Mix together the flour, baking powder, sugar and egg. Mixture will be crumbly. Mix all ingredients. Place in casserole dish or baking pan. Sprinkle cinnamon over mixture. Melt 1/4 stick margarine over all. Bake at 350° for 45 minutes. Can put ice cream or whipped cream on top when done.
Remove and discard giblets from hens. Rinse hens under cold running water and pat dry. Remove skin and trim excess fat; split hens in half lengthwise. Set aside.
Place first three ingredients in medium saucepan and bring to a boil. Add lemon jello and cream cheese. Beat together well until smooth. Fold in whipped Carnation cream. Make graham cracker crust or use ready made. Pour cream cheese mixture into crust.
Break bread into small pieces. Soak in milk until soft. Beat well with an egg beater. Heat until nearly boiling. Beat eggs well, add sugar, salt and vanilla. Mix with bread and milk. Add raisins. Pour onto a 2-quart baking dish. Set in a pan of warm water. Bake at 300° for 45 minutes or until knife inserted in center comes out clean.
Blend cream into cheese. Add remaining ingredients. Mix well and serve with raw vegetables or crackers or chips.
Cook bacon in Dutch oven until about done. Add chopped onion. Cook until transparent. Add tomato juice. Cook to a slow boil. Add cayenne pepper and stir well. Add okra. Simmer 45 minutes, stirring occasionally from bottom. Add brown sugar and simmer 5 minutes. Skim off excess grease. Freezes well.
Brown ground beef in an 8-quart Dutch oven, stirring until it crumbles. Drain well. Stir in tomato sauce, water, dried onion flakes, Worcestershire sauce, garlic powder and pepper. Bring to a boil over medium heat. Cover, reduce heat and simmer 20 minutes, stirring occasionally. Add spaghetti sauce and simmer, uncovered, 20 minutes, stirring occasionally. Cook spaghetti according to package directions; drain. Spoon meat sauce over cooked spaghetti and sprinkle with Parmesan cheese.
Toss potatoes with dressing and cheese. Place in 13 x 9-inch baking pan. Bake 40 to 45 minutes or until lightly browned. Makes 6 to 8 servings.
Using dinner fork, beat eggs, oil, sugar, lemon rind and vanilla until thoroughly mixed. Add dry ingredients; mix well. Drop by teaspoon on ungreased cookie sheets. Stamp with glass dipped in sugar. Bake until lightly brown on edges. Bake at 400° for 8 to 10 minutes.
Mix one at a time in order given. Drop by spoonful on ungreased cookie sheet. Bake 15 to 18 minutes at 350°.
Beat egg white and water until frothy. Mix sugar, salt and cinnamon well. Coat pecans well with the egg white mixture, then the sugar mixture. Bake 45 minutes at 300°, stirring every 15 minutes. Store in well sealed container when cool.
Mix all ingredients together. Roll out the dough onto floured surface. Use your favorite cookie cutter. Bake at 325 degrees for 10 to 12 minutes or until lightly browned. Enjoy!
Cream the sugar and eggs; add the vanilla and melted shortening. Add the milk alternately with mixed dry ingredients. Roll the dough out on a floured board and cut the cookies. Do not roll the cookies too thin. Bake until almost browned at about 350°.
Blend melted butter or margarine, sugar and vanilla in mixing bowl. Add eggs and beat well with a spoon. Combine flour, cocoa, baking powder and salt. Gradually add to egg mixture until well blended. Spread in 8-inch square pan and bake at 350° for 40 to 45 minutes or until brownie pulls away from edges of pan. Cool and cut into squares. I add 2/3 cup chopped pecans to this recipe.
Heat oven to 400°. Grease a 10 x 1 1/2-inch pie plate. Mix together cheeses and spread evenly in bottom of pie plate. Beat eggs, milk and Bisquick until smooth. Pour into plate and top with the onions. Bake about 40 minutes or until knife comes out clean when inserted into center of pie.
Heat oven to 350°. Line medium muffin pan with 12 muffin paper cups. Place one vanilla wafer (flat side down) in each muffin cup. Beat cream cheese and sugar until fluffy in medium bowl. Add vanilla. Beat in eggs one at a time. Fill muffin cups with mixture half full. Place one Reese's peanut butter cup in each muffin cup. Bake 15 minutes. Allow to cool completely before serving.
In large bowl mix meat, eggs, onions, garlic, salt and cracker crumbs. Roll out in small balls. Brown in skillet.
In a bowl combine flour, sugar, baking powder, baking soda and salt. Add banana, buttermilk, shortening, eggs and vanilla. Beat with an electric mixer on low speed until combined. Beat on medium speed for 3 minutes. Pour batter into 2 greased and floured 8 x 1 1/2-inch or 9 x 1 1/2-inch round or 1 (9 x 13-inch) oblong pan. Bake in a 350° oven for 30 to 35 minutes or until a toothpick comes out clean. Cool on racks for 10 minutes. Remove round cakes; cool on racks. Serves 12.
Mix al ingredients well. Let child play with it. Keep in plastic bag when not in use. Add food coloring for various colors of dough.
Mix all ingredients. Pour into two loaf pans. Bake for 1 hour at 350°. If using plain flour, add soda and salt.
Preheat oven to 250°. Combine popcorn and peanuts in a metal bowl or on a cookie sheet. Place in the preheated oven.
Fry butter, garlic, spices, sauce and tomato 7 to 8 minutes. Add shrimp until pink. Serve over pasta.
Combine cream cheese and Italian seasonings; spread into 8-inch pie pan. In a small bowl, combine Mozzarella and Parmesan cheese. Sprinkle 1/2 on top of the cream cheese. Spread pizza sauce over the cheese mixture. Sprinkle with remaining cheese. Top with bell pepper and green onion. Bake at 350° for 15 to 18 minutes. Serve with French bread or vegetable dippers.
Place meat in 1 1/2-quart casserole. Cook in microwave on High for 3 to 4 minutes or until beef is cooked. Stir halfway through cooking time. Drain well. Combine with remaining ingredients, except corn chips and cheese. Spoon meat mixture over 2 cups of corn chips in 1 1/2-quart casserole. Cook in microwave on High for 5 minutes or until heated through. Crush remaining corn chips. Sprinkle casserole with corn chips and cheese. Heat in microwave on Medium for 1 minute or until cheese is melted.
Mix cream cheese and butter or margarine at room temperature. Add shrimp and a little garlic powder. Add minced onion to taste. Serve with crackers for spreading or with chips for dipping. Serves 2 cups.
Combine flour, salt and ginger in a paper bag. Add chicken and shake to coat well. Melt butter or margarine in a large, shallow pan. Roll the chicken in the melted butter to coat well then arrange in a shallow casserole (don't pour on extra butter). Bake, uncovered, in hot oven at 375° for 20 minutes or until beginning to turn golden.
Mix cake mix and butter until crumbly and press into sheet cake pan. Layer topping ingredients on top of cake mixture. Finish with condensed milk. Bake at 350° for 20 to 25 minutes or until lightly browned.
Slice mushrooms through cap and steam cook with onion in butter for 5 minutes. Add flour and blend. Add stock. Cook and stir until slightly thickened. Cook slightly and add cream and seasoning. Heat through. Serve at once.
Mix all ingredients together one day prior to serving. Store in refrigerator, stirring once or twice to be sure flavors are well blended.
Fry sausage and onion; drain. Bring 6 cups of water to boil. Add rice and cook on high for 10 minutes. Reduce to medium heat and stir in 1 package of soup mix. Cook for 10 minutes. Add Cheez Whiz and sausage and stir well. Turn heat off; cover and let stand for 10 minutes.
Melt butter in skillet. Beat eggs and sugar together. Add to butter. Add dates and stir; cook over low heat 10 to 15 minutes. Remove from heat and add rice cereal, nuts and vanilla. Make into small balls about the size of a quarter and roll in flaked coconut.
Mix all ingredients together (except English muffins). Cut muffins (each half) into 6 pieces. Dab mixture onto each muffin piece and broil 8 to 10 minutes; or mix all ingredients and place mixture in oven dish. Bake until bubbly in 350° oven and use with crackers as a hot dip.
Spread cream cheese in bottom of ovenproof dish. Layer salsa, then grated cheese on top. Bake at 350° for 15 minutes or until cheese melts. Serve hot with taco chips.
In a large bowl, stir with fork, the flour, sugar and salt. Cut in shortening until crumbly. In small bowl, beat together egg, water and vinegar. Add to flour mixture until well moistened; divide dough into 5 portions and shape into a flat round patty, ready for rolling. Wrap each in plastic or waxed paper; chill at least 30 minutes. Add more flour for rolling and handling too much will not effect this dough. It will keep in refrigerator for 3 to 5 days.
Mix all ingredients together; form into balls and fry in hot grease, flattening as the latkes cook. Brown on both sides. Serve with applesauce and sour cream.
Mix until well blended. Drop by level tablespoon 2-inches apart on ungreased baking sheet. Bake at 350° for 10 to 12 minutes or until edges of cookies are lightly browned, but cookies are still soft. Remove from baking sheet immediately. Makes 2 1/2 dozen.
In large saucepan, brown meat with onion, salt and pepper. Add juice and soups. Bring to a rapid boil. Add frozen vegetables and let simmer on low until vegetables are tender.
Blend ingredients together. Form into 2 balls. Roll in chopped nuts. Cover and refrigerate for 5 hours. Unmold and serve with crackers.
Cook rice and peas. While rice is hot, add oil, vinegar, salt, pepper and tarragon. Toss slightly; cool, then add peppers, parsley, green onions, peas, shrimp and olives. Mix and cover bowl. Refrigerate when ready to serve; top with watercress sprigs.
Mix butter, onion and rice; stir constantly until lightly brown. Pour consomme with 1/2 cup of water over rice. Cover and cook 30 to 45 minutes. Put mushrooms in about 10 minutes before done.
Heat sesame oil in nonstick pan over medium heat. Add chops and brown, sprinkling with sesame seed and ginger. When both sides are browned, add soy sauce and white wine to skillet. Add mushrooms and onions; stir gently to saute 1 to 2 minutes. Remove chops to serving platter. Add butter to pan; stir constantly to deglaze pan. Pour mushroom-onion sauce over chops to serve. Serves 4.
In a mixing bowl combine sugar, crisco, butter and one egg at a time until blended well.	Add salt, flour mixture alternated with milk.	Add flavoring.	Pour in tube pan, bake at 325° for one hour and ten minutes.
Bake at 350° for 35 minutes; makes about 2 dozen. Melt butter and chocolate in medium saucepan over moderate heat (may also be melted in microwave oven). Remove from heat. Mix in sugar; add eggs, one at a time. Stir in vanilla. Stir in flour. Stir in one cup of walnuts. Spread into a greased 13 x 9 x 2-inch pan. Mix rest of walnuts and chocolate pieces and sprinkle over top of brownie mixture, pressing down lightly. Bake at 350° for 35 minutes or until top springs back when pressed with fingertip. Cook completely in pan. Cut into bars.
Sift together the flour, sugar, baking soda, nutmeg, cinnamon and salt. Beat together the eggs, pumpkin, oil and vanilla. Add the dry ingredients and mix well. Add mincemeat and a few chopped walnuts. Bake in 350° oven until done. These make nice big muffins.
Combine butter, flour, milk and hot water to make thick white sauce. Add cheese, peanut butter, sugar, salt and pepper. Beat in potatoes. Add boiling water, stirring until smooth. Add more boiling water or hot milk if needed to make desired consistency.
Mix all ingredients together. Spread on halved English muffins. Freeze 10 to 15 minutes. Cut into quarters. Refreeze in freezer bag for future use.
Preheat oven to 350°. In a 13 x 9-inch baking pan, melt the margarine in the oven. Sprinkle graham cracker crumbs evenly over the margarine. Top evenly with coconut, then the sweetened condensed milk. Bake 25 minutes or until lightly browned. In a small saucepan over low heat, melt the chocolate chips with the peanut butter. Spread evenly over the coconut layer. Cool 30 minutes. Chill thoroughly and cut into bars.
In pan, melt evaporated milk, salt and chocolate chips. Add marshmallows and let them melt. Soften ice cream and spread in pie crust. Pour sauce over ice cream and freeze 2 hours.
Place potatoes in 2-quart casserole dish and cover with other ingredients mixed together. Bake 1 1/4 hours, covered, then uncover and top with grated Cheddar cheese. Bake 15 minutes more or until cheese melts.
Mix this marinade together in a bowl. Wash 4 to 8 pieces of chicken breasts and place in baking pan. Pour marinade over chicken. Let set in refrigerator overnight. Bake at 350° for 1 1/4 hours.
Mix sausage, baking mix and cheeses with hands until all mix is absorbed. Form into small balls. Place on ungreased cookie sheet. Bake in 350° oven for 23 minutes.
Peel, slice and boil potatoes. Beat sour cream and cream cheese together. Add hot potatoes and beat until smooth. Add remaining ingredients. Pour into a greased 2-quart casserole. Dot with butter and sprinkle additional grated Cheddar cheese on top. Bake at 350° for 25 to 30 minutes. Serves 8 to 10.
Thoroughly grease a large angel food cake pan or extra-long oblong pan (may use 2 loaf pans).
Cream margarine, Crisco and sugar. Add egg yolks and beat until smooth. Sift cake flour, soda and salt. Add to sugar mixture alternately with buttermilk until all ingredients blended well. Add pecans and coconut and mix well. Beat egg whites until stiff. Fold in egg whites and vanilla. Bake in three 8-inch layer cake pans (greased and floured) at 350° for 25 minutes. Top with Italian Cream Cheese Filling.
Combine sugar, syrup, salt and water in 2-quart saucepan. Cook slowly, stirring constantly, until sugar dissolves. Cook to hard ball stage (260°) without stirring. Remove from heat; stir in remaining ingredients. Pour into buttered 15 1/2 x 10 1/2 x 1-inch pan. Cool until comfortable to handle. Butter hands; gather taffy into a ball and pull. When candy is light in color and gets hard to pull, cut in fourths; pull each piece into long strand about 1/2-inch thick. With buttered scissors, quickly snip in bite-size pieces. Wrap pieces in wax paper.
Add 2 cups boiling water to the Jell-O. Add all ingredients, except the sour cream, to the Jell-O. Put 1/2 the Jell-O mixture in 9 x 12-inch pan. Place in refrigerator to set. Remove and spread sour cream over jelled mixture. Pour rest of Jell-O mixture on top and return to refrigerator.
Mix all ingredients together with a spoon. Pour into ungreased baking pan. Bake at 300° for 25 to 30 minutes. Pour icing (recipe follows) over cake while hot.
Preheat oven to 375°. Mix potatoes, sugars, spices, salt and flavoring. Add eggs. Combine thoroughly. Stir in pecans and pour into pie shell. Bake 45 minutes. Then reduce heat to 325° and bake additional 10 minutes. Cool and serve.
Line 9 x 13-inch ungreased pan with dinner rolls. Beat together cream cheese and sour cream until smooth. Add sugar and vanilla. Beat well. Add eggs. Beat well after each egg is added. Pour in pan over rolls and sprinkle with cinnamon. Bake at 375° for 30 minutes.
Put all in a bowl with pared and sliced apples. Mix well. Set aside while preparing pie pan with crust. Line pie pan with thin rolled crust (top and bottom crust needed). Bake in 400 degree oven for 50 minutes or until lightly brown and apples are tender.
Drain asparagus. Mix with flour. Mix in beaten egg. Heat 1/4 cup oil. Drop batter by tablespoons into hot oil. Turn once.
Wash and drain chicken livers. Pour into a bag. Flour and add some all seasoned salt. Add chicken livers and shake to coat. Cook livers in hot oil until done.
Spray Bundt pan with Pam. Sprinkle nuts in bottom of pan. Put frozen dinner rolls in pan. Pour melted margarine on rolls. Sprinkle cinnamon on top. Sprinkle butterscotch pudding on top. Sprinkle brown sugar on top. Cover with waxed paper. Let set overnight. In the morning, bake at 350° for 25 minutes.
Beat eggs. Add sugar, oil, flour and baking powder; mix well. Add nuts and extract. Cover in bowl; refrigerate overnight. Take a handful and roll into logs. Place on ungreased cookie sheet. Bake at 350° until bottom is brown (approximately 20 minutes). Remove from oven; let cool a few minutes, then cut them diagonally and return to oven until light brown. Cool, then sprinkle with powdered sugar.
Combine flour, salt and baking powder. Stir in butter, vanilla and eggs. Add brown sugar, chocolate chips and nuts. Bake at 300° for 50 minutes.
For the sauce: In a small bowl combine the creme fraiche, herbs, lemon zest and juice, salt and pepper.
Mix all together, except Cheddar cheese. Pour into casserole dish. Top with Cheddar cheese. Sprinkle with paprika. Bake at 325° for 1 hour.
Heat jelly sauce, chili sauce, brown sugar and mustard. Simmer slow for 15 minutes. Add hot dogs and simmer 15 more minutes.
Mix and spread on top of potato mixture. Bake, uncovered, at 350° until done.