HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend eggs, sugar, vanilla and sour cream until smooth. Mix in cream cheese and butter until smooth. Pour into crumbs crust and bake in preheated oven at 325° for 35 minutes or until set in the center. Turn off heat and leave in oven for 15 minutes. Chill 2 hours before serving.
Preheat oven to very hot (475°). Spray a nonstick cookie sheet or shallow baking pan liberally with cooking spray or wipe with vegetable oil. Combine yogurt, oil and juice in a shallow dish; mix well. Sprinkle bread crumbs on wax paper. Dip fillets in the yogurt mixture, then press into the crumbs, lightly coating both sides. Arrange fish in a single layer on the cookie sheet. Sprinkle with salt, pepper and paprika, if using. Bake fish, uncovered, in preheated very hot oven (475°) for 8 minutes. Do not turn fillets. Fish is done when coating is golden and fish flakes easily.
Shred cabbage in baking dish. Chop onion on top of cabbage. Pour melted butter over cabbage and onion. Mix mayonnaise, mushroom soup and egg. Pour on top of cabbage and onions. Shred 1 cup cheese on top of this. Crush crackers and sprinkle on top. Cook at 350° for 25 minutes.
In a large mixing bowl, combine all ingredients except nuts. Blend well at medium speed. Stir in nuts. Pour into 9 x 5-inch bread pans, which have been greased on bottom only. Bake at 350° for 65 to 70 minutes or until toothpick comes out clean.
Combine all ingredients. Toss gently. Chill at least 4 hours before serving. Contains 36 calories per serving and low-fat.
Mix pudding mixes with 3 1/2 cups milk. Stir in Cool Whip. Butter 9 x 13-inch dish. Layer 1 package of crackers in bottom of dish. Add one-half of pudding mixture. Layer 1 package of crackers and rest of pudding. Layer last package of crackers. Remove foil seal from icing and microwave for approximately one minute. Pour over top layer of crackers. Chill.
Mix together and place in a buttered baking dish. Bake at 350° for about 30 minutes.
Combine butter, sugar, salt, vanilla and coconut. Work together with hands until well mixed. Use 1/2 cup mixture for each egg and shape. Chill for 2 hours on wax paper. Melt chocolate and paraffin. Use tongs to dip eggs in chocolate.
Squeeze fresh lemon over each fillet. Rub or brush olive oil over both sides of fillets. Season well with lemon pepper, dill weed and tarragon. Grill approximately 4 to 5 minutes on each side (depending on size of fillets) or until fish is cooked throughout. Serves 2.
Whip the eggs well. Add condensed milk, sugar, vanilla and skim evaporated milk. Beat well and pour into ice cream freezer container. Add half and half. In blender, put the maraschino cherries (juice too) and blend just a few seconds. Pour into freezer container with remaining ingredients. Fill to fill line on freezer with whole milk and freeze.
Melt butter. Stir in flour, salt and spices. Stir in hot milk over low heat. When sauce thickens, stir in cheese and cream until melted. Add lobster. Put in oven to heat through. Place under broiler with bread crumbs on top and broil until golden. (Be careful not to burn.)
Heat oven to 350°. Spray with Pam one 9 x 5 x 3-inch loaf pan or two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Measure all ingredients into a large mixing bowl. Beat at medium speed for 1/2 minute or until well blended. Scrape sides and bottom; pour into pan(s). Bake for 55 to 65 minutes, or until wooden toothpick inserted in center comes out clean. Remove from pan. Cool on rack. Slice when cool. Freezes well. Recipe may be doubled.
Melt butter in large pot on low heat. Then add onions. Saute for 10 minutes. Add water, cream of mushroom soup and Rotel tomatoes. Stir and mix well. Then add crawfish tails. Add seasonings, cover and cook for 20 minutes on low heat. Stir occasionally. Serve with rice.
In a large saucepan, combine margarine and onion. Saute until the onion is soft. Add remaining ingredients and mix well. Transfer mixture to a large slow cooker and cook over low heat until cheese is melted, about 1 1/2 hours. Serve with corn chips or tortilla chips. Makes 10 cups.
Bake pie shell. Chop peaches into shell; set aside. Mix cornstarch, sugar and water. Cook in saucepan until thick and clear. Stir in package of Jell-O (peach). Pour over peaches in shell. Let cool completely. Top with Cool Whip.
Combine all ingredients, more or less Miracle Whip to taste. Salt and pepper to taste. Chill at least 2 hours. Serves 8 to 10.
Combine chili and cheese. Heat over low heat until cheese is melted. Serve warm with chips. Makes 2 cups.
Melt caramels and 1/3 cup milk in double boiler. Add butter, mix and 1/3 cup milk. Spread 1/2 of batter in greased 9 x 13-inch pan. Bake 6 minutes at 350°. Sprinkle 1 cup nuts and chocolate chips over cake. Pour caramel over cake, making sure you get the edges covered. Pinch off remaining batter and put over the cake. Sprinkle 1/2 cup of nuts and press down. Bake for 20 minutes.
Combine sugar, butter and milk in heavy pan. Cook for 3 minutes, no longer. After mixture comes to a full boil, add oatmeal and vanilla. May add 1/2 cup peanut butter. Drop by spoonfuls on wax paper. Let cool.
Combine the ingredients all together. Pour into an unbaked pie crust. Bake for 1 hour in a slow oven at about 300°.
Combine all ingredients; bake for 1 1/2 hours at 350°.
Mix together the cream cheese, mayo and dry Hidden Valley Ranch dressing. Unroll crescent roll dough and place on cookie sheet. Pinch seams together and lightly press dough to cover bottom of cookie sheet. Bake according to package directions, 8 to 10 minutes. Cool in pan. Spread cream cheese mixture over crust. Sprinkle on shredded cheese and small florets of broccoli and/or cauliflower and other vegetables. Cut into squares.
Combine first 5 ingredients. Cream butter and sugars until light and fluffy. Add egg and vanilla; mix well. Stir in dry mixture; mix well. Stir in chocolate chips. Use 1/4 cup dough for each cookie. Place on lightly greased sheet. Spread into pumpkin shape. Add a bit more dough for stem. Bake 20 to 25 minutes. Remove from sheet. Cool.
Wash pork chops and place in large shallow pan. Prepare stuffing from recipe on package; shape and form dressing on each pork chop. Bake at 350° for 1 to 1 1/2 hours.
After chicken is skinned and deboned, cut into bite size pieces and set aside. Mix soups in chicken broth and bring to a boil. Drop tortilla pieces into mixture at a rolling boil. Cook until brown spots come off tortillas. Stir to prevent sticking. When tortillas are done, salt and pepper chicken and add to mixture.
Sprinkle the chicken breast halves with salt and pepper. Heat the butter in a skillet and add breasts. Cook until browned (approximately 6 minutes). Turn the pieces and cook another 6 minutes.
Fry ground beef and onion; drain off fat. Mix all other ingredients. Bake in a covered dish for 1 1/2 hours at 300°.
Mix first 6 ingredients and heat slowly. Simmer until vegetables are tender. Add tomato sauce and Worcestershire sauce. Bring to a boil. Serve hot or cold. Makes 6 to 8 servings.
Mash potatoes. Add sour cream, butter and cream cheese. Combine eggs, onion and milk. Add to potato mixture. Mix well and put into a greased 9-inch casserole. Refrigerate for several hours or overnight. Bake at 350° for 45 minutes.
Mix well and press together into 2 small or 1 large ball. Roll in chopped pecans. Great with any cracker.
Mix jello with 1 cup hot water. Mix sugar and cream cheese. Beat Milnot until whipped stiff; add all together with 1 teaspoon vanilla. Spread graham crackers in bottom of 9 x 13-inch pan. Pour mixture over graham cracker crumbs. Sprinkle crumbs on top. Make a big pan, don't need to add anything to grahams. Refrigerate for 4 hours before serving.
Mix together powdered sugar and cocoa. Make a hole in the center and add butter and milk. Don't stir! Microwave on High for 2 minutes. Quickly add crunchy peanut butter and vanilla. Mix well by hand. Roll into balls and place on a cookie sheet. Refrigerate for 1 1/2 to 2 hours.
Soak peas 1 hour. Boil meat 30 minutes in enough water to cover. Add spices. Add tomato puree. Cover and let boil slowly 3 to 4 hours or until done. Serve with rice and tasty cole slaw or vegetable salad and corn sticks.
Mix cream cheese, butter and flour until smooth. Chill about 2 hours. Press into muffin tins. Beat together brown sugar, egg, butter and salt. Stir in pecans. Put 1 teaspoon filling in each tart. Bake at 350° for 20 minutes. Makes 1 1/2 to 1 3/4 dozen.
Add margarine, cocoa, water and oil; bring to boil. Add 2 cups sugar and 2 cups flour. Beat with mixer. Add eggs, soda, buttermilk and vanilla; mix well. Bake at 300° for 25 minutes in an 8 x 12-inch pan. When cool, spread with the icing.
Preheat grill until very hot. Place lobsters, flesh side up, on preheated grill. Melt the butter. Crush the garlic with the salt. Add to the butter along with the oregano and rosemary. Brush the lobster flesh with the Herb Butter. Grill 10 minutes. Brush again with melted butter mixture and turn lobsters, flesh side down. Grill 3 to 5 minutes more, or until meat is just done. Serve lobsters, flesh side up, on a large platter with the remaining butter spooned over them.
Pour over meat balls. Bake at 350° for 1 1/2 hours.
Sear (but not brown) the meat. Add water just to cover. Add celery and cook slowly until celery is soft. Add thickening and the rest before heating to serve.
Mix jello by package directions. Let this partly set. Mix all other ingredients together. Fold into the chilled jello. Refrigerate overnight.
Press crescent rolls out on large cookie sheet. Bake as directed. Beat together cream cheese, mayonnaise and Ranch dressing mix until creamy. Spread over cooled crust. Sprinkle on fresh vegetables. Top with dill seasoning. Cut into squares.
Mix zucchini with salt. Let stand for 15 minutes. Squeeze with hands to press out moisture. Stir beaten eggs into zucchini. Add cheese, garlic, salt and pepper. Combine well. Melt 2 tablespoons margarine in skillet over medium heat. Saute until golden brown, turning once (about 4 minutes each side).
Spread shell with sauce, leaving a 1/2-inch rim around edge. Carefully layer the veggies, except for the sliced tomatoes. Sprinkle with grated cheese. Place Mozzarella over top (be generous). Place tomato slices on top of this. Starting with outer ring and working inward, sprinkle with seasonings and bake in oven according to package directions. Cheese should be melted and veggies tender. Enjoy.
Heat oven to 375°. Mix thoroughly first 6 ingredients. Stir in remaining ingredients. Drop dough into greased muffin pans. Fill 1/2 to 2/3 full. Bake 15 to 18 minutes. Let cool a few minutes before removing from pan. Makes 2 1/2 dozen.
Combine flour and seasoned salt in plastic bag. Add chicken. Shake to coat well. In large skillet, brown chicken in oil. Continue cooking, uncovered, over low heat for 15 minutes. Add remaining ingredients and blend well. Bring to a boil. Reduce heat. Cover and simmer 20 minutes or until liquid is absorbed and chicken is cooked through.
Dissolve yeast in water. Place in bowl the milk, butter, sugar and salt. Add eggs, then yeast and 1/2 of flour. Beat until smooth. Add remaining flour gradually and knead until smooth and elastic. Let rise to double. Divide in half. Roll out to 1/2-inch. Sprinkle 1/2 of sugar and cinnamon mixer on each half. Roll each like jelly roll. Place in bread loaf pan. Let rise. Bake at 350° for 30 to 35 minutes.
Toast together in a skillet almonds and sesame seeds. Add to lettuce and bacon. Set overnight. To make dressing, mix vinegar, oil, sugar, salt and pepper together and set in refrigerator overnight. Before serving, shake dressing and pour over salad. You can add chopped boiled eggs, mushrooms or cheese if desired.
Make into walnut size balls. Mash flat with glass dipped in sugar. Bake at 350° for 8 minutes.
Drain vinegar off dills and discard. Cut pickles in chunks and put back in jar. Add all other ingredients. Let stay out of refrigerator and shake until sugar dissolves. Shake often. In 24 hours you have a crisp, sweet pickle. Refrigerate after sugar is dissolved.
Mix the graham crackers, brown sugar and melted margarine. Firmly press 2/3 of the mixture into 8-inch square microwave dish. Stir together the condensed milk and lemon juice. Add the milk mixture and spread evenly. Sprinkle remaining crumb mixture over top. Pat down gently. Microwave on High for 8 to 10 minutes, rotating dish after 4 minutes. Cut into small squares.
Combine all ingredients. Mix well. Put in a casserole dish with cover. Bake in a 350° oven for 1 hour. Yields 8 servings.
Preheat oven to 350°. Cook pasta according to package directions. Line two 13 x 9-inch baking dishes with pasta. Saute shrimp in butter for 5 minutes. Cover pasta with shrimp. Combine soup, mayonnaise, sour cream, chives, mustard and sherry. Pour sauce over shrimp and sprinkle with cheese. Bake for 30 minutes. Makes 10 to 12 servings.
Make a "well" or "volcano" with the flour. Melt butter; let cool a little. Add yeast, salt, butter and a little lukewarm water to the well. Adding water as needed, integrate ingredients until most of the flour is absorbed. Knead until soft but springy. Cover with cloth; let rise for 1 hour. Punch down dough; let rise for another 45 minutes.
Mix ginger ale, apple juice and raspberries. To ornate the punch, float a frozen heart-shaped mold made from raspberries. (Pack raspberries firmly in mold, then freeze.)
Beat eggs; add remaining ingredients. Pour into unbaked pie shell. Bake at 350° for 50 minutes.
Cut ribs into serving pieces. Place in shallow baking pan. Combine all ingredients. Pour over ribs. Bake in 350° oven for 1 1/2 hours basting several times.
Combine all ingredients in large pot. Simmer until all liquid is absorbed. Spread on greased cookie sheet. Bake at 300° for 1 hour. Stir every 15 minutes.
Lightly brown beef and onion; drain fat. Mix in cinnamon, tomato paste and salt. Set aside. Work flour into the salad dressing and gradually stir into the milk. Cook and stir until smooth and thick. Don't boil. Remove from heat. Beat eggs with cheese and nutmeg; stir into milk sauce. Add drained macaroni to the sauce and spoon half of this mix into a buttered 2-quart casserole. Cover with meat mixture and top with remaining macaroni and sauce. Bake at 325° until set and brown, about 45 minutes. Allow to set a few minutes before cutting into squares.
In a large saucepan, melt butter and blend in flour. Stir in milk, cream and broth. Cook and stir until mixture is slightly thickened and bubbly; reduce heat. Stir in chicken and pepper; heat through. Garnish with snipped chives and parsley, if desired.
Beat eggs; add milk, salt, crumbs and cheese. Combine all ingredients and bake in a buttered dish. Place baking dish in a pan of water and bake for 20 to 30 minutes at 350°, or until a knife inserted in custard comes out clean.
Mix together carrots, oil and eggs, then add remaining ingredients. Spread in greased and floured large cookie sheet with sides. Bake at 350° for 25 to 30minutes. Cool, then frost.
Boil 2 ducks until tender with 2 apples (with seeds taken out). Debone duck after done. In separate pan, boil 1 fryer until tender and debone. Mix duck and chicken broths together with meat. Mix 1 large skillet of cornbread; bake. Let cool and then crumble. Mix all ingredients together until mixture is slightly "soupy." If need more broth, you can use 1 can cream of chicken soup or small amount of milk. Pour in baking dish that has been sprayed with Pam. Bake covered at 375° for 1 hour.
Melt the milk chocolate bars in the cream over low heat, stirring constantly. Stir in the coffee and beat with a rotary beater to a heavy froth. Serve hot with a dab of whipped cream or pour over crushed ice and top with whipped cream. Yields four (5 ounce) servings.
Mix Jell-O with water in blender. Blend in blender the cranberry sauce and sour cream. Pour in mold and chill.
Set out a baking sheet. Sift flour, baking powder, salt and baking soda together into a bowl. Cut lard in with a pastry blender or two knives until mixture resembles coarse corn meal. Make a well in the center of dry ingredients. Pour buttermilk in all at one time. Stir with a fork until dough follows fork. Gently form dough into a ball and put on a lightly floured surface. Knead lightly with fingertips 10 to 15 times. Gently roll dough to 1/2-inch thickness. Cut with a floured cutter or knife. Place biscuits on sheet and bake at 350°.
Remove skin from chicken. Arrange in casserole dish. Stir all ingredients together. Spoon over the chicken. Bake at 375° for 50 to 60 minutes.
Cook sausage. Drain. Saute minced onion and pepper with sausage. Mix with other ingredients and chill. Serve with Doritos.
Blend first 4 ingredients in mixer. Add the next 5 ingredients. Slowly add flour. Stir in by hand the oatmeal and chips. Drop by teaspoonfuls onto cookie sheet. Bake in 350° oven for 10 minutes.
Wash and sort berries. Remove seeds from oranges. Put both through the fine blade of a food chopper. Blend in sweetener. Chill well before serving. Makes 8 servings, 22 calories or 1/2 diabetic fruit exchange.
In an 8 to 10-quart kettle, combine juice, pectin and lemon juice. Bring to a full rolling boil (a boil that cannot be stirred down). Stir in sugar. Return to a full rolling boil.
Mix cake mix, softened butter and egg. Press mixture in a 9 x 13 pan. Sprinkle evenly Bits 'o Brickle and chopped pecans over the mixture. Pour sweetened condensed milk over the top of the mixture evenly. Bake 30 to 35 minutes at 350°. Slice into bars to serve.
Preheat oven for 10 to 15 minutes at 375°. Combine all ingredients except bacon in greased 2-quart casserole. Stir well; top with bacon slices. Reduce heat to 350° and bake for 1 hour. Makes 6 to 8 servings.
Combine ingredients; press into place in a 9-inch pie plate. Fill with favorite pie filling.
Put meal in bowl. Add egg and melted butter. Add buttermilk to make batter a little soupy. Pour into an 8-inch greased iron skillet. Bake in a 450° oven until brown.
Put meat in large pot. Add other ingredients. Cover and cook slowly for 1 1/2 to 2 hours (until meat looks done, no longer pink). Remove lid and cook juice away. Serve on flour or corn tortillas with your favorite taco toppings.
Combine first 3 ingredients in a mixing bowl; beat at medium speed with an electric mixer until soft and creamy. Add whipped topping, folding until smooth. Spread over crumb crust and sprinkle with pecans. Serve immediately or store in refrigerator. Yield: One 9-inch pie.
Soften cream cheese in microwave, then beat with fork until smooth. Stir in mayonnaise, onion, lemon juice and hot sauce. Blend well. Spoon onto serving tray and shape into low, flat mound. Mix mashed eggs and parsley. Cover cream cheese mound with mixture, pressing it gently in the mound. Top with layer of caviar and serve with crackers.
Dissolve jello in boiling water and add sherbet. Mix until sherbet is melted and jello will be thickened. Add Cool Whip and mix with electric mixer. Add oranges, place in shallow dish and refrigerate.
Mix thoroughly. Place in a loaf pan that has been sprayed with a nonfat cooking spray. Pour an 8 ounce size can tomato sauce over turkey mixture. Bake one hour at 350°. Yields 10 servings. Per serving: 0.7 g fat, 112 calories (6 % calories from fat) and 27 mg cholesterol.
Beat eggs and vanilla. Add flour and baking powder and mix well. Add milk and margarine and mix together. (Batter will be thin.) Bake in a greased jelly roll pan at 350° for 20 to 25 minutes. Remove cake from oven and spread with peanut butter. Refrigerate to set.
Cut off and discard the small tip of each wing. Cut the main wing bone and second wing bone at joint. Sprinkle with salt, if desired, and pepper to taste. Heat oil in a deep fat fryer or large roaster. When it is quite hot, add half of the wings and cook about 10 minutes, stirring occasionally, until golden brown and crisp. Remove; drain well. Repeat with remaining wings.
Mix dry ingredients together and then add milk and egg yolks and stir constantly until thick. Then add butter and mix well. Pour into 9-inch baked pie crust.
Cream Crisco and butter. Add sugar gradually. Beat at medium speed until creamed. Add cream cheese. Beat until fluffy. Beat eggs in separate bowl. Add flour to creamed mixture, then eggs. Do 4 times, ending with flour. Add vanilla. Grease and flour 10-inch Bundt pan. Bake at 325° for 1 hour and 15 minutes. Check, may need a little longer.
Beat eggs and add milk together. Roll out 20 crackers and add to egg and milk mixture. Add corn and mix well. Put in casserole dish. Bake 1 hour at 400°.
Combine sugar, eggs, margarine, shortening and vanilla until creamy. Add flour and baking powder gradually and milk to mix. Mix into dough ball and chill. Roll out thin and cut with cookie cutters. Roll out on floured surface. Bake on ungreased cookie sheet in a preheated 425° oven.
Melt butter in 10-inch baking dish. Mix flour, sugar, baking powder and milk; mix. Pour in pan and then add fruit on top of batter. Bake at 350° for 45 minutes. Use any kind of fruit.
Mix and let stand 5 to 10 minutes before cooking. Sometimes I add lemon rind or, for a different texture, add a grated or chopped apple and then cook. Good warm or cold. Excellent with cream.
Add all ingredients; simmer 1 hour, covered. Cover and refrigerate. Serve hot or cold. Best if cooked one day ahead.
Combine flour and mustard in small mixing bowl; gradually stir in milk. Add tomato, parsley flakes and salt. Sprinkle fish with salt and pepper. Place one layer of fish in shallow 2-quart casserole. Spoon half the tomato mixture over fish. Top with remaining fish and tomato mixture. Bake at 350° for 20 to 25 minutes or until fish flakes when pierced with fork. Serves 4 to 6.
Beat sugar, peanut butter and butter until fluffy. Blend in water, eggs and vanilla. Add combined dry ingredients. Spoonful on cookie sheet. Bake at 350° for 8-10 minutes.
In a large skillet, cook onions in reserved drippings until tender. Remove onions from skillet. On each steak, spread mustard. Top with 1 slice of bacon, about 1/2 cup onions and 1 pickle spear. Roll up. Secure with wooden picks. Coat with flour. In the same skillet, brown meat in oil. Add 1 1/3 cups water, bouillon, thyme and bay leaf, bringing to a boil. Cover and simmer 30 minutes. Remove meat from skillet and bay leaf. Mix remaining 2 tablespoons water and 1 tablespoon flour. Stir into liquid in skillet. Cook and stir until slightly thickened. Remove picks. Serve meat and gravy with noodles. Garnish as desired. Refrigerate leftovers. Makes 6 servings.
Boil for 5 minutes the sugar, butter and evaporated milk. Remove from heat and add the remaining ingredients, one at a time in order. Put in buttered 13 x 9-inch pan.
Cut bacon into pieces. Chop onion and cook in bacon until translucent, but not crisp. Add next four ingredients. Cook until heated and bubbling. Put remaining ingredients in shallow 2 quart dish. Pour first mixture over top and mix. Bake at 350° for 45 minutes.
Mix all ingredients and beat until fluffy. Put in a 9 x 13 x 2-inch pan. Make topping.
Mix the crackers, melted oleo and sugar; pat into a 9 x 13-inch pan. Reserve 1/2 cup for topping. Mix together the pudding, soft ice cream and milk; beat until thick. Pour pudding mixture on top of crust. Spread Cool Whip on top of pudding mixture. Spread 1/2 cup crumbs on top of Cool Whip. Refrigerate.
Mix the first 5 ingredients together and press in buttered pan. Freeze 2 hours. Cut in 1-inch squares. Melt the chocolate chips with the paraffin. Dip squares. Let cool.
Drain the soaked beans, rinse and put in a crock pot with the rest of the ingredients. Cover and cook for 5-6 hours on high. Lower the temperature, remove the bay leaf and the soup is ready for the day.
Mix beef, chili peppers and onion with 1 can sauce. Wrap this mixture in tortillas. Pour a little sauce in bottom of 9 x 13-inch baking pan. Place enchiladas in pan. Pour remaining sauce over them and sprinkle with cheese. Bake at 350° for 15 to 20 minutes or until heated thoroughly.
Saute celery and onions in butter. Mix all ingredients and place in greased 2-quart casserole; bake 45 minutes at 375°. Top with potato chips. Serves 10 to 12.