HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut and remove top of bread loaf and hollow out the bread, leaving about 1-inch thick sides, reserving the top to be used as a lid. Mix all other ingredients together, seasoning with Worcestershire, Louisiana hot sauce, Tabasco and cayenne to taste. Put the filling ingredients inside bread. Top with the bread lid. Wrap the loaf in foil and bake at 300° on a cookie sheet for 1 1/2 hours. Remove from oven. Remove foil. Take off top of loaf. Serve on platter. Surround with Fritos or crackers. Serves 10 to 12. Round bread keeps filling warm for quite awhile.
Add peppercorns, garlic, thyme, basil, rosemary, bay leaves and beef bass; simmer on low for 3 hours. Mix flour and water. Wash, then add to stock until it thickens. Reduce heat for 10 minutes, then strain.
Drain pineapple, reserving juice. Add enough water to juice to make 1 cup liquid. Dissolve gelatin in boiling water. Stir in juice and water. Chill until thick and syrupy. Whip topping mix with milk until soft peaks form. Whip gelatin until fluffy. Beat in whipped topping. Add pineapple and nuts. Turn into a lightly oiled 5 cup mold. Chill.
Mix first 5 ingredients together and set aside. Brown hamburger meat. Pour half corn bread mixture on bottom. Sprinkle hamburger, onion and peppers on top. Then lay slices of Velveeta on this. Press down and pour rest of corn bread mixture over this layer. Bake at 350° until done.
Mix the last 3 ingredients slightly; add 1 cup cold water. Boil until very thick. Cool. Gently stir in the berries. Pour into pie shell. Chill several hours before serving. Top with Cool Whip or whipped topping. Can also be frozen.
Add oleo and cheese to hot carrots. Add the remaining ingredients and mix well.	Place in an 11 x 6-inch casserole. Top with buttered bread crumbs and bake at 350° for 30 minutes.
1st Layer: Mix together graham cracker crumbs and 1 1/2 sticks soft margarine and press in 13 x 9-inch glass dish.
Mix and store in jar to use when needed. Use 2 or 3 teaspoons of mix for each cup of hot water. Serves 50 people.
Boil squash until tender; drain and mash. Add all ingredients. Save 1/2 stick butter and put on top. Spread crumbs on top. Bake at 375° for one hour.
Beat eggs with 3/4 cup butter, the melted chocolate and the sugar for 5 full minutes until smooth and thick. In separate bowl, beat peanut butter with remaining 1/4 cup of butter. While you are beating, add up to 1/3 cup of the cream in order to make the peanut butter a spreadable consistency that will swirl readily into the chocolate mixture. Spoon chocolate mixture into pie shell. Swirl peanut butter into chocolate mixture. Beat remaining heavy cream until thicken enough to spread across the top of the pie. Garnish cream with semi-sweet chocolate. Refrigerate until ready to serve. Makes 8 to 10 servings.
Brush pie shell with small amount of the beaten eggs. Prick bottom and sides with fork. If using metal pan, bake shell in preheated 450° oven, until golden brown, about 5 minutes. If using pie plate, bake shell at 425°. Cool on wire rack. Reduce temperature to 375° for metal pan or 350° for pie plate.
Combine all ingredients in a medium-size bowl. Stir well and cover. Refrigerate overnight. Before serving, remove bay leaf and drain liquid. Serve as an accompaniment to grilled poultry. Yields about 2 cups.
Layer broccoli and chicken in bottom of 3-quart casserole dish. In large pan, melt butter and slowly blend in flour. Add the remaining ingredients to the butter/flour mixture. Stir sauce over low heat until cheese is melted. Pour sauce over broccoli and chicken. Bake at 400° for 25 to 30 minutes.
Place in mixing bowl, first 4 ingredients. Mix with beater until foamy. In separate bowl, sift flour, baking soda, cinnamon and salt. Add this to sugar mixture. With wooden spoon, stir nuts and apples to mixture. Pour into greased 9 x 13-inch pan. Bake at 350° for 1 hour. While warm, sprinkle with confectioners sugar.
Mix ingredients together and then roll into balls (except cinnamon-sugar mixture). Roll in cinnamon-sugar mixture.
Mix dry ingredients together. Mix liquid ingredients together. Add both mixtures together with a spoon. Bake at 350° for 30 minutes.
Sift dry ingredients. Mix liquids in dry ingredients. Bake at 350° for 1 hour in large greased and floured loaf pan.
Saute 1/2 cup chopped onion with 1 stick of butter or margarine. Add all ingredients above together and place in greased 9x13 baking pan and bake 1 hour at 350 degrees.
Wash, cut and chill romaine lettuce to crisp it. Slice and cut other vegetables. When ready to serve salad, dry romaine with paper towels. Combine all vegetables in large bowl. Top with olives and Feta cheese.
Wrap in double heavy-duty foil; close tightly. Heat oven to 400°. Turn to 275°. Put in 275° oven for 8 hours.
Saute onions in butter. Add other ingredients and bring to a boil. Be careful not to burn. Reduce heat and simmer for 15 minutes. Serve hot.
Mix thoroughly and spread on cold cake or bars. Makes enough frosting for a 9 x 13 dessert.
Put all ingredients into blender. Blend at top speed. Pour into glasses. Chill until firm. Garnish with whipped cream.
Preheat oven to 350°. Grease a 9-inch deep dish pie pan. Combine the flour, salt, milk, pudding, baking powder, egg and butter in a large mixing bowl; beat for 2 minutes on medium speed. Pour into prepared pan. Place drained peaches over batter.
Cream butter and sugar. Add beaten eggs and mix well. Add 2 1/2 cups flour and mix. Combine chopped nuts and fruit. Add soda and cardamom to the 1/2 cup flour. Add this dry mixture to nuts and fruits and stir to coat. Add to creamed mixture; mix well. Drop by teaspoonfuls onto greased cookie sheet. Bake at 275° for 12 to 15 minutes. Yield: 6 dozen.
In a saucepan,	heat butter and 1/2	cup sugar until melted. Blend in flour and remove from heat. Gradually stir in milk. Add eggs and baking powder. Mix well with a whisk. Fold in corn. Turn into a buttered 1 1/2 quart casserole. Bake at 350° for 45 to 50 minutes.	Remove casserole from oven and sprinkle with topping made of remaining sugar and cinnamon. Serves 6 to 8.
Beat eggs with spoon and mix with sugar. Melt 1 stick margarine and stir in. Stir in vanilla and milk. Add coconut and mix well. Pour mixture into unbaked pie shells. Bake at 350° for 45 minutes.
Combine broccoli, cream of mushroom soup, sour cream, mayonnaise, eggs, onion, salt and pepper and half of cheese. Stir well. Pour into casserole dish. Sprinkle remaining cheese on top.
Combine red and green cabbage and apples in large salad bowl. In small bowl, whisk together mayonnaise and cider vinegar. Add onion, oregano, salt and pepper. Stir to combine. Pour dressing over vegetables and toss. Refrigerate 1 hour.
Beat eggs and add milk. Beat well then add sugar and vanilla. Pour into pyrex dish. Sprinkle with nutmeg. Bake at 350° for 10 minutes. Turn oven down to 300° and bake 35 more minutes.
Place roast in a plastic bag in a shallow pan. Combine marinade and pour over meat. Tie bag closed. Refrigerate overnight. Turn over in the morning. Let stand until evening.
Cook chicken breasts; save broth. Dice chicken into desired size chunks. Cook spaghetti until tender; drain. Whip cream slightly and stir in undiluted mushroom soup. Layer a 9 x 13-inch baking dish in this order: spaghetti (on the bottom), chicken chunks, Mozzarella cheese, soup and cream mixture. Repeat layers. Pour up to one cup of chicken broth over the top. Cover the top with Parmesan cheese. Bake at 350° for approximately 45 minutes or until it bubbles and the top turns golden brown. Allow it to set for 15 minutes before serving.
In 4-quart covered pot, mix cooking oil and potatoes. Smother down until almost tender, then add onions, shallots and bell pepper. Cook until tender. Add shrimp. Cook down until water is cooked out (the shrimp will make water). In mixing bowl, break eggs. Add 1/4 cup milk to eggs and beat until fluffy. Add to potato and shrimp mixture. Mix well. Cover pot and place in a 350° oven for about 1/2 hour to 45 minutes. (May add 1/2 cup shredded cheese before baking.)
In a saucepan, blend margarine, sugar and dates. Cook until thick; remove from heat. Add pecans and cereal. Form into small balls, about 1-inch and roll in powdered sugar.
Mix well. Stuff turkey loosely. Bake at 350° for 3 hours and then run for cover because the stuffing will blow that turkey right out of the oven.
In bowl, combine all ingredients except nuts; chill. To serve, stir in nuts. Makes 4 servings.
Melt oleo in a 9 x 13-inch oblong pan. Beat eggs and add other ingredients, mixing by hand. Pour into oblong pan. Sprinkle a little cheese over top. Bake at 400° for 25 to 30 minutes.
Preheat oven to 450°. Lightly coat an 8-inch pie pan with nonstick cooking spray. Combine 1/2 cup of the unbleached flour with the whole wheat flour in a bowl or in a food processor bowl and add the margarine. In the bowl, use a fork to crumble the flour and margarine into a coarse mixture. In the food processor, use the metal chopping blade and pulse the machine 10 to 12 times to cut the margarine into small pieces. As you form the mixture, add the ice water, one tablespoon at a time, until the lumps appear moist. Transfer the dough to a board and lightly knead it for 1 minute. Form into a ball. Place in a small bowl; cover with plastic wrap and refrigerate for 10 minutes.
With electric mixer, combine unsifted flour, nuts, 1 cup of the sugar, butter, salt and vanilla. Mix well. Divide dough into 36 balls. Form into crescent shape. Bake on ungreased cookie sheets in a 375° oven for 12 to 15 minutes. Sift remaining sugar over cookies.
Combine lime juice, garlic, onion and basil in a small dish. Pour over chicken breasts. Cover and marinate 30 to 60 minutes. Turn chicken over once. Place chicken on rack in broiler pan (reserve marinade). Broil 5 to 6 inches from heat source for 15 minutes. Baste twice with marinade. Turn chicken and repeat. Chicken is done when it is brown and juices run clear when meat is pierced. Can use grill in place of oven. Contains 142 calories per serving, 3 grams of fat and 73 mg. cholesterol.
Mix shortening, sugar and molasses thoroughly. Stir in water. Blend dry ingredients with flour and stir into mix. CHILL.
Chop up dates and cook in 1 cup water for 10 minutes. Add butter, salt and soda. Add eggs mixing each time, then brown sugar and vanilla. Add flour and nuts; mix well. Drop by spoon on cookie sheet. Bake at 325° for 8 to 10 minutes.
In a small mixing bowl, combine all the ingredients and blend well. Refrigerate until ready to use.
Beat eggs in large mixer bowl on medium speed until combined. Add pumpkin, sugar, brown sugar, water and oil; beat until well blended. Combine flour, dry milk, wheat germ, baking soda, baking powder, cinnamon, nutmeg and salt in large bowl. Beat into pumpkin mixture on low speed; stir in nuts and spoon into two greased 9 x 5-inch loaf dishes. Preheat oven to 325°. Bake 50 to 60 minutes or until wood pick inserted in center comes out clean.
Mix flour, cocoa, sugar, salt and soda. Make 3 wells in these dry ingredients. In one well, put melted shortening. In second well, put the vanilla. In third well, put the vinegar. Pour water over entire mixture. Beat thoroughly with fork. Bake in square baking dish for 40 minutes at 350°. Bake cupcakes for 25 to 30 minutes.
Place all ingredients in large bowl and marinate 15 minutes. Meanwhile, preheat barbecue at high and oil grill.
Use a glass 9 x 9-inch pan. Melt oleo. Add to hash browns along with sour cream, onions and soup. Also you can mix cheese and sprinkle some on top, if desired. Bake at 350° for 1 hour.
Peel, devein and rinse shrimp. Mix together all ingredients except for the shrimp. Pour over shrimp and marinate several hours. Place lettuce on individual plates and spoon on shrimp mixture. Serves 4 to 6.
Mix together first 5 ingredients. Set aside. Sift together flour, baking powder and salt. Measure oil in cup and add enough milk to make 2/3 cup, but do not stir. Add oil mixture all at once to sifted ingredients and stir to make a smooth dough. Roll out on lightly floured board to 9-inch square. Spread salmon down center about 3-inches wide. Cover with sides and invert on baking sheet. Cut slashes in top crosswise. Bake at 425° for 25 minutes. Serve with celery soup, mushroom or tomato soup.
Beat potatoes, cream, sugar, butter, salt and pepper until fluffy. Add herbs and beat. Put into 1 1/2-quart casserole. Bake 20 minutes at 400°.
Combine all ingredients, including 1 package pudding, in large bowl and mix well with electric mixer for 2 or 3 minutes. Pour into tube pan. Bake at 350° for 50 minutes. Cool completely, then frost with the following:
Whip whipping cream stiff and set aside; add vanilla. Beat egg whites real stiff and set aside. In double boiler, melt chocolate chips. Mix in egg yolks and sugar. Blend together. It will get very thick. Add egg whites and mix well. Fold in cream and mix well. Fold in cake and pour into loaf pan to chill. Refrigerate.
Stir hot coffee and sugar until dissolved. Allow to cool. Add milk and vanilla and stir well.
Dissolve gelatine into soup (might have to warm up). Put in salad dressing and cream cheese. Mix rest of ingredients. Chill in mold.
Preheat oven to 350°. Cook spinach and artichokes (if frozen) according to package directions. Drain and set aside. Drain artichoke hearts. Combine garlic, oil and vinegar. Pour over artichokes. Melt butter and stir in flour. Gradually add half and half, stirring constantly with a wire whisk. Add 1/2 cup Parmesan cheese. Add spinach, salt and pepper. Remove artichokes from marinade and place in bottom of a small buttered casserole. Cover with spinach mixture. Sprinkle with 1/8 cup Parmesan cheese. Bake uncovered for 20 minutes. Serves 6.
Saute onion, bell pepper and celery in butter. Add crawfish tails and cook on low for 3 to 4 minutes. Add Cheez Whiz and soup. Mix in rice and broccoli. Put in casserole dish and cover with seasoned bread crumbs with pat of butter on top. Bake for 30 minutes at 350°.
Tear cake into bite size pieces. Divide into thirds in 3 separate bowls. Sprinkle a different jello over each. Toss lightly with fork until cake is well coated. Place strawberry cake pieces in bottom of 10-inch tube pan. Spoon strawberries over cake. Spread 1/3 of ice cream over strawberries. Repeat layers with lime cake pieces, crushed pineapple, ice cream, orange-pineapple cake pieces, orange slices and ice cream.
Cube bread and place in bottom of 9 x 13-inch greased casserole. Cook sausage until well done. Drain and place over bread; add mushrooms. Beat eggs and milk, liquid from mushrooms and Worcestershire sauce and pour over bread and sausage. Sprinkle with cheese. Cover and refrigerate overnight. This is important so milk and egg mixture will soak into the bread. Bake 30 to 35 minutes at 350°. Can be frozen, also can be reheated after cooking.
Combine oil and sugar. Add eggs, apples and nuts. Mix before adding dry ingredients (mix the flour and soda together first). Bake at 350° for 45 to 50 minutes in a 9 x 13-inch greased pan.
Mix all ingredients except sour cream and fruit. Allow to chill and partially set. Fold in 2 cups sour cream. Place fruit in bottom of oiled mold. Pour in mixture. Refrigerate until set, overnight or 6 hours. Use as a salad with meal. Pour into large plate and enjoy.
Melt butter and mix in Worcestershire sauce, garlic salt, and hot sauce.	Pour over pecans. Stir and salt lightly. Bake at 250° for 1 hour, stirring every 15 minutes.
Mix all ingredients except cheese and croutons. Place in large casserole dish (9 x 13-inches). Sprinkle cheese and croutons on top. Bake at 450° for 15 to 20 minutes. Makes 6 servings.
Brown ground beef and onion. Drain. Cook noodles and drain. Mix soups and add to meat mixture. Put in casserole dish and top with cheese. Bake at 375° for 30 minutes or until cheese melts.
Mix flour, oats, baking powder and soda in mixer bowl; add margarine, peanut butter, sugar and vanilla and beat at medium speed until smooth. Add eggs, one at a time. Drop by the teaspoon onto ungreased cookie sheet. Bake in preheated oven at 350° for 12 minutes. Remove from cookie sheet and cool on wire rack. Makes 6 dozen.
Put chicken on bottom of crock-pot. Layer other ingredients on top. Pour on tomatoes. Add salt and pepper to taste. Cook on medium-high for 5 hours. Serves 4.
In a small bowl, sprinkle gelatin over cold water. Stir. Set aside a few minutes to soften. Add boiling water and stir until gelatin is completely dissolved.
Scoop out potato; mash with skim milk. Add Molly McButter to taste. Add grated cheese. Add any chopped vegetable. Fill shell and bake until browned.
Cook vegetables first in chicken broth, in 1 1/2-quart casserole. Cover and cook at 100% for 5 to 6 minutes. Stir once. In an 8 x 8-inch microwavable dish, place fish in a layer. Cook, covered, at 100% for 4 to 5 minutes or until fish flakes easily with fork. Drain juices with slotted spoon. Place vegetables over fish. Sprinkle with oregano. Pour salsa over. Microwave, uncovered, 1 to 2 minutes, until heated. Sprinkle on cheese. Makes 4 servings.
Melt butter in large skillet over medium heat. Add onion and celery and saute until tender. Remove from heat. In a large bowl, combine next 6 ingredients. Stir in onion mixture, eggs and chicken broth and set aside. Preheat oven to 350°.
Mix all ingredients together. Drop by spoonful into deep fat. Fry until lightly golden.
In a heavy roaster, brown flour in oil to make a dark roux. Add onions, green onions, celery, bell pepper and garlic. Saute until limp. Add tomato paste and mix well. Add tomatoes with liquid, tomato sauce, cayenne, Tabasco, bay leaf, sugar, Worcestershire and lemon juice; simmer 1 hour. Add shrimp and cook until done, about 10 minutes. Adjust salt and pepper to taste. Serve over rice. Sprinkle with parsley. This tastes best if prepared the day before.
Melt butter in electric frypan at 200°. Stir in seasonings. Blend well. Add Chex, pretzels and nuts. Mix until coated. Cover skillet, leaving lid vent open. Heat at 250° for 15 minutes. Stir midway. Cool on absorbent paper.
Fry and drain sausage and onion; put into crock-pot. Prepare Velveeta cheese, chopped tomatoes, cream of chicken soup and whole milk. Add to cooked sausage and heat. Serve with Tostitos chips or your choice of chips.
Preheat oven to 350°. Open cake mix; put it in the bowl. Add water, eggs and oil. Add the coconut pecan icing into cake mix; stir until completely mixed up. Pour the mix in a 9 x 13 pan. Bake 30 to 45 minutes; ovens vary. Let the cake cool completely, then ice the cake with the Cool Whip.
Brown meat and onions; drain grease. Add all seasonings and tomato sauce. Simmer 20 minutes. Cook noodles according to directions; drain. Spoon small amount of sauce into a 9 x 13-inch baking pan. Layer noodles, sauce, Mozzarella cheese, and Parmesan cheese. Bake in preheated 375° oven for 30 minutes.
In large skillet, melt butter. Add oil, garlic, lemon juice, dry mustard, Worcestershire sauce, red pepper, oregano, basil, tarragon, salt and 2 tablespoons parsley; mix well. Simmer over low heat until garlic is just blond; turn off heat. Dip each shrimp in mixture and arrange, flesh side up, in foil-lined pan. Add wine to skillet. Bring to boil; simmer until liquid has reduced by 1/4. Spoon some of the sauce over each shrimp.
Beat eggs, half and half and seasonings. In 9 x 13 pan layer the hash browns and sausage. Pour egg mixture over the hash browns and sausage mixture. If you want, add cheese in layers. Bake in 350° oven for 1 hour or until done and golden brown.
Drain salmon, reserving 2 tablespoons of juice. In medium bowl, mix salmon, egg and onion until sticky. Stir in flour. Add baking powder to salmon juice; mix well, will be foamy. Add to salmon mixture, mixing well. Drop with a spoon into hot Crisco and fry until golden brown, turning once.
Preheat oven to 350°. Combine butter, 1 cup powdered sugar, vanilla and almond extract; mix well. Gradually add flour. When thoroughly blended, add walnuts. Blend well.
Bring sugar and water to a boil. Let cool 30 minutes. Add bananas, lemonade, orange and pineapple juices. Freeze. Let stand until slushy. Add Fresca or 7-Up.
Cook spinach and drain well. Saute onion in butter. Drain and quarter artichokes. Mix all together. Top with cheese. Bake at 350° for 25 to 30 minutes.
Put boiling water on top of jello and cream cheese and stir until blended, add remaining ingredients. Chill and serve. Change with orange jello and orange soda.
Cream butter and shortening. Gradually add sugar, beating well with mixer. Add cream cheese; beat until light and fluffy. Add eggs and flour, beginning and ending with flour. Add vanilla. Bake in tube pan for 1 hour and 15 minutes at 325°.
Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the taco seasoning, spaghetti sauce, mushrooms and olives. Drain spaghetti; stir into the beef mixture.
Combine tapioca, sugar and salt and mix with the tomato juice. Put meat (cut in pieces) in bottom of casserole dish. Put sliced vegetables on top. Pour tomato juice mixture over all. Cover tightly and bake at 250° for 4 hours. Do not open! Serves 6 to 8.
Cook pasta in salted water, but do not overcook. Drain and cool. Add chopped vegetables and dressing. Sprinkle cheese on top. Refrigerate and serve.
Cook macaroni according to directions on package. Add remaining ingredients and bake at 350° for 30 minutes.
Drain pineapple; save juice. Break up cream cheese and pour some of juice (pineapple) on cheese and beat until smooth (I thin this out quite a bit). Add mayonnaise. Place pineapple on marshmallows while thinning out cream cheese. Place cream cheese mixture on top of pineapple-marshmallow mixture. Fold in whipped cream (whipped). Garnish with maraschino cherries.
Combine whole and cream-style corn and eggs. Add mixture of sugar, cornstarch, salt, dry mustard and minced onion. Stir in milk and butter. Pour into 3-quart casserole (greased). Bake at 400° for 1 hour, stirring once.
Add vegetables to boiling water along with salt and pepper. Cover and simmer 10 minutes. Make white sauce of oleo, flour and milk. Add cheese and stir until melted. Add to vegetables and water. Stir in bacon. Heat, but do not boil. Makes 6 to 8 servings.
Drain sauerkraut, rinse well, squeeze out all of the water. Put into saucepan. Cover with just enough water to cover the sauerkraut.
Brown chops in lightly greased skillet. Sprinkle with salt and set aside. Combine soup, milk, sour cream and pepper. Gently stir in thawed potatoes, 1/2 of cheese and 1/2 of onions.
Brown ground beef and drain. Add garlic, onion and green pepper. Cook until tender. Add pepperoni, mushrooms and spaghetti sauce. Mix and simmer. Cook pastas in separate pans. Drain. Layer 1/2 of pastas in a large (11 x 15-inch) casserole dish. Pat 1/2 of meat and sauce on top; then add 1/2 of Mozzarella cheese. Repeat process. Top with Parmesan cheese. Bake at 400° for 35 minutes.
Cook rice according to directions on package. Cook broccoli until tender (cool). Place cooked rice in ovenware. Mix in onion, soups, and velveeta until blended well. Cut up broccoli and stir in. Bake at 350 for 30 minutes.
Lightly brown the kielbasa in a Dutch oven over medium heat; drain. Stir in celery, onion and carrot. Cook about 5 minutes more. Add beans, broth, salt and pepper. Sprinkle top with the bread crumbs. Bake at 350° for 30 minutes, or until bubbling and crumbs are browned.
Cream the butter and sugar. Add eggs, flour, soda and cinnamon. Add milk, then fruit mixture and nuts. Drop teaspoonfuls onto greased cookie sheet. Bake for 30 minutes at 300°.
Cook the elbow macaroni in salted, boiling water until tender. Drain. Layer cheese and macaroni in a greased baking dish. Pour enough milk to cover mixture. Bake at 350° for 45 to 60 minutes or all milk is cooked out.
Cream oleo, oil and sugar. Add eggs, vanilla and sour milk (1/2 cup milk with 2 teaspoons vinegar). Sift in remaining ingredients except zucchini. Stir in zucchini. Pour into a 13 x 9-inch cake pan. Sprinkle with chocolate chips. Bake at 325° for 40 to 45 minutes.