HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter (low heat or in microwave). Cream the cream cheese into the butter. (Keep on low heat or 1 minute in microwave at 50% power). Add mayonnaise and seafood. Add garlic salt (or garlic powder) to taste. Hollow out bread. Cut up pieces of bread which were removed from loaf. Pour dip into hollowed out bread. Dunk pieces of bread into dip. Serve dip warm.
Melt over hot water the chips, butter and milk. Remove from heat and add the flour, nuts and vanilla. Drop by teaspoonfuls on greased cookie sheet.
Melt butter in dish. Mix sugar, flour and milk; pour over butter. Do not stir. Add fruit; do not stir. Bake for 30 minutes at 350°.
Saute onion and celery in shortening of your choice. Add hamburg and cook until no red is showing. In casserole, empty both soups and one can of water; add the soy sauce. Add the meat mixture and rice; mix well. Cover and bake in a 325° oven for 1 hour. Remove; sprinkle the noodles evenly and return to oven to cook 20 to 30 minutes more (do not add salt). Bake, uncovered, after the noodles are added.
Cream all ingredients (except nuts). Stir in nuts, then apply to cooled cake. This cake is better if allowed to sit in refrigerator for a day before serving.
Preheat oven to 350° and grease bottom only of a 9 x 13-inch cake pan. Sprinkle marshmallows in cake pan. In a mixing bowl, combine flour, sugar, shortening, baking powder, eggs, milk, vanilla and salt. Beat at medium for 3 minutes. Pour over marshmallows. Mix strawberries and gelatin in a bowl; spread evenly over batter. Bake 45 to 50 minutes. Top with whipped cream.
In a Dutch oven, brown beef in oil over medium-high heat. Add onion and garlic. Cook until tender.
Brown onions and bacon; drain. Flour liver and brown in bacon grease. Place in baking dish; top with bacon and onions. Add milk to bacon grease; stir until thickened. Pour over liver, onions and bacon. Melt butter; crumble crackers into butter. Add onto liver mixture in baking dish. Bake at 350° for 30 minutes.
Mix all ingredients together by hand. Bake in greased and floured tube pan for 1 1/2 hours at 300°. Cool in pan for 1 hour.
Cook beans until almost tender. Add seasonings and place in baking dish. Add liquid to cover. Place pork chops on top. Bake in hot oven until chops sear. Turn over and bake at 325° for 1 1/2 hours.
Combine all ingredients well. Pack firmly into loaf pan. Bake in preheated oven at 350° for 1 hour and 20 minutes. Drain off grease and let stand a few minutes before serving.
Combine first seven ingredients. Spoon into lightly greased 13 x 9 x 3-inch baking dish. Sprinkle cracker crumbs evenly over top. Bake at 350° for 40 minutes, or until bubbly. Yield: 10 to 12 servings.
Combine dry ingredients; stir. In a small bowl, beat eggs, honey and oil with a whisk; add to dry ingredients and mix. Bake in a 10 x 15-inch pan at 350° for 20 minutes.
Combine flour and sugar in mixing bowl. Set aside. Heat cocoa, oleo and Coca-Cola to boiling, then pour over flour and sugar, mixing well. Beat eggs, add buttermilk, soda, vanilla and marshmallows and mix well. The batter will be thin with marshmallows floating on top. Bake in a long pan for 30 to 35 minutes at 350°.
Beat egg with 1 teaspoon lemon juice. Combine garlic powder, paprika and flour. Dip chicken in egg, then flour mixture. Brown chicken in margarine. Dissolve bouillon cube in boiling water; add 2 teaspoons lemon juice. Add to skillet with chicken. Cover; let simmer for 20 minutes.
Mix sugar and cornstarch in saucepan. Gradually stir in water. Boil 1 minute stirring constantly. Stir in butter and flavoring. Makes 2 cups.
Mix together well and put into greased casserole. Melt 1/2 stick margarine. Add 1/2 box Ritz crackers (crushed) and put on top of vegetables. Bake at 325° for 45 minutes.
Brown the hot dogs. Saute onion and pepper. Add tomatoes and simmer 45 minutes.
Preheat oven to 350°. In a large bowl, mix Bisquick, water and softened butter. Press into an 8 or 9-inch pie pan. Layer tomato slices over dough. Sprinkle Cheddar cheese over tomatoes. In small bowl, combine mayonnaise, scallions, parsley and basil. Spread mixture over cheese. Bake in lower half of oven for 30 minutes. Serve hot or cold.
Cook macaroni in 2 1/2 quarts of boiling water and 2 teaspoons of salt. Drain and rinse with cold water. Chill. Chop green pepper. Combine green pepper, celery, ham, onion and macaroni. Add mustard, vinegar and 1 1/2 teaspoons salt to mayonnaise. Add this to macaroni mixture. Let stand in refrigerator for at least 1 hour.
Mix. Pat in 8 inch square pan. Bake at 350° for 10 minutes.
Layer potato slices and garlic in a steamer; steam over boiling water until potatoes are tender (perhaps 30 minutes or more; test for doneness). In a large mixing bowl, cut up the margarine and put steamed potato slices on top. Sprinkle with the fresh herbs, salt and pepper and toss gently so as to avoid breaking the potatoes up too much. Serve immediately.
Melt butter in 8 x 12-inch pan or baking dish. Mix all ingredients in baking dish. Spread cheese on top. Bake at 350° for 45 minutes.
Saute chicken and onion in skillet. Reserve 1/2 c. broth. In soup pan, add beans, broth, chillies, cumin and chicken. Take the 1/2 cup broth and add with the white gravy mix. Add to the soup pan and heat. Serve with corn bread or tortilla chips. Top with sour cream and colby cheese.
Cream sugar and butter together. Add beaten eggs; beat well. Add spices with flour and add milk. Add jam, nuts and raisins. Bake at 300°.
Cut bacon strips crosswise into 1/2-inch pieces. In skillet cook bacon until crisp; remove. Drain and crumble on paper towel. Remove crusts from bread and reserve. Cut bread slices in cubes; set aside.
Arrange rhubarb in bottom of greased 9 x 13-inch glass baking dish. Add marshmallows and 3/4 cup sugar. Thoroughly cream shortening and 1 cup sugar. Add eggs; beat thoroughly. Add sifted dry ingredients alternately with milk. Pour over rhubarb. Bake for 1 hour at 350°. Cool for 5 minutes. Loosen edge with knife. Invert serving plate or attractive durable tray over pan; turn cake upside down and remove pan. Serve with whipped cream. Serves 8.
Place lettuce leaves on plate, arrange pears on lettuce. Cut sides down with narrow end of each pear toward center of plate. Place 2 raisins on each pear half for eyes, 1 piece of candy for nose. Use 2 almonds for ears. Shape tail with 1 teaspoon of cottage cheese.
Cream margarine; add sugar, eggs and vanilla. Beat well. Combine dry ingredients and add to creamed mixture. Add applesauce and nuts. Mix until well blended. Pour in pan and let stand for 20 minutes, then bake for 1 hour at 350°.
Preheat oven to 425°. Separate crescent dough into 8 triangles. Press triangles into lightly oiled 12-inch pizza pan, covering it completely. Cut chicken into 1-inch pieces.
Remove bones and skin from salmon. Place in saucepan with pepper, butter, Worcestershire sauce, Texas Pete and paprika. Simmer for about 3 minutes. Add milk and bring to just boiling. Remove from heat and serve with oyster crackers.
Put first 2 ingredients into a large greased bowl. Combine the next 4 ingredients in pan over low heat, stirring constantly with wooden spoon until shiny. Pour over flakes and nuts and mix. Press gently into a 9 x 13-inch pan. (Dampen or oil hands to prevent sticking.) Break up the Hershey bars over cookie base. Heat briefly in oven to soften; spread. Cut into pieces while base is still warm. Freezes well.
Mix together peach pie filling, strawberries with juice, oranges and pineapple chunks. Add bananas just before serving. (Colorful when served in a crystal bowl on a buffet table.)
Mix together cream cheese, sour cream, oregano, garlic powder and cayenne pepper to form bottom layer. Then layer pizza sauce, green onions, green pepper, sliced pepperoni and Mozzarella cheese. Bake at 350° for about 10 to 15 minutes. Serve with tortilla chips. (A favorite with my tennis team.)
Crush crackers; add oleo and sugar. Pat into a 9 x 13-inch pan. Soften cream cheese; mix with butter and powdered sugar. Mix until creamy; beat. Slowly add Cool Whip. Pour on top of crust. Top with cherry pie filling. Refrigerate several hours.
Mix in large bowl warm water and yeast. Stir until foamy; add small amount of sugar to help dissolve yeast. Add egg, butter, salt and remaining sugar. Stir well. Add flour and mix until dough comes free of hands. Let stand to rise in bowl 2 hours. Roll dough into loaves or rolls (rolling just enough to form into shape). If making rolls, put 3 round balls in each muffin space on pan. Let rise another hour, then bake. Yields 3 loaves. Bake at 420° for 25 minutes or 25 to 30 rolls at 400° for 15 minutes.
Sift flour, baking powder and 3/4 teaspoon salt into a large bowl. Using your fingers, work the butter into the dry ingredients, then add enough milk to make a stiff batter. Turn the dough out onto a heavily floured board and roll to 1/2 inch thick. Cut into 2 inch squares. Bring the water to a boil, add 2 teaspoons salt and drop in dumplings. Lower the heat and cook the dumplings at a low boil, covered, for 20 to 25 minutes.
Mix pudding, Eagle Brand milk and Cool Whip together. Layer vanilla wafers and bananas as usual. Cover each layer with mix. Top last layer with crumbled wafers (3 or 4). Makes a large bowl.
Brown ground beef and onion; drain. Add salt and pepper to taste. Add mushrooms with juice, mushroom soup and green beans. Pour into a 7 x 11-inch baking dish and cover with Tater Tots. Bake at 350° for 1 hour.
Mince the garlic. Combine it with the wine in a shallow baking dish. Add the chops; turn them to coat with the marinade. Cover and refrigerate overnight. Heat the broiler. Remove the chops from the marinade and scrape off the garlic. Put the chops on a rack in a broiler pan. Sprinkle with salt and pepper. Broil until brown, about 5 minutes on each side.
Mix and roll into balls the size of marbles. Melt 2 packages dipping chocolate and 1 package paraffin. Dip balls in chocolate and drop on wax paper. Makes 5 pounds.
Mix all ingredients except cheese. Place in greased casserole. Top with cheese and bake at 350° for 35 minutes.
Cream shortening and sugar until light. Beat in egg and molasses. Add sifted dry ingredients and mix well. Chill several hours. Shape into balls size of walnuts or larger; roll in granulated sugar. Put on lightly greased cookie sheet. Bake at 375° for 10 to 12 minutes. Makes 4 dozen.
Pour apple pie filling into one of the pie crusts. Add cinnamon and sugar on top. Cut pieces of butter and place over apples. Take other pie crust and cut into strips. Place on top of apples. Pinch sides together. Take fork and punch a couple of places in top. Bake at 350° until golden brown.
Mix all ingredients together. Add 2 cups cold water. Pour into desired containers and freeze. Serves 6.
Preheat oven to 250°. Combine popcorn, pretzels, crackers and peanuts in large roasting pan. Stir butter, garlic salt and Worcestershire sauce in a small cup. Pour over popcorn mixture, stirring to coat evenly. Bake 15 minutes or until heated through. Yields 10 cups.
Sift dry ingredients together. Cut in shortening. Add buttermilk and mix. Roll dough out 1/2-inch thick and cut into about 2 1/2-inch rounds. Cook on well-greased moderately hot griddle for 4 to 5 minutes on each side or bake them at 450° for 15 minutes.
Place all ingredients in glass cake pan. Cover with plastic wrap. Microwave on High for 7 minutes. Uncover and stir. Re-cover and let cool. Put in sterilized jar. Makes 1 pint.
Chop fine onion and half of the green tops; chop fine beef. Save 1 package for the ball. Beef and onions should look like confetti. Do not use the blender or food processor on the onion. Mix cheese, Accent and the Worcestershire sauce until blended. Add onions and 2 packages of chopped beef. After thoroughly mixed form the ball and roll in the remainder of the beef. This makes one large or two medium size balls. Serve or freeze for later use.
Put everything in blender. Beat 3 minutes. Pour into deep 10-inch dish, greased well. Bake at 425° for 15 minutes. Reduce heat to 350° for 25 minutes. Makes own crust.
Combine all ingredients. Bake in 350° oven for 35 minutes, then at 325° for 10 minutes.
Mix 2 boxes of gelatin, 3/4 cup condensed milk, pecans and coconut together well. (Chill 2 hours.) Mold in hands, small spoonfuls, and form in berry shape. Roll in remaining gelatin and 1/2 cup sugar. Add red food coloring; mix well. (Make sugar mixture early to dry for rolling.) Add green food coloring to almond slivers; stir. Lay on paper towel to dry. Put in top of berry for stem. Chill.
Mix dry ingredients and set aside. Cream margarine and sugar. Add vanilla and eggs (one at a time), beating after each is added. Alternately add flour mixture and milk.
Mix all ingredients in a 5-quart crock-pot. Cover and cook for 10 to 12 hours on low heat or 4 to 5 hours on high heat. Add water from time to time, if necessary. This can be done in the oven at 250° with cover.
Place chicken between waxed paper and pound until 1/8-inch thick. Melt butter in frying pan; add chicken and cook uncovered over medium-high heat until lightly browned. Sprinkle with salt and pepper. Add lemon juice and stir gently. Remove chicken with slotted spoon to serving dish and keep warm. Return frying pan to high heat and add cream and mustard. Boil rapidly, uncovered, stirring until large shiny bubbles form. Drain any juice from chicken into sauce. Spoon sauce over chicken and serve with buttered noodles or rice.
Fry hamburger with small pieces of bacon. Drain. Place this and remaining ingredients in casserole. Bake at 350° for 45 to 60 minutes.
In small bowl dissolve gelatin in boiling water, set aside. In medium bowl beat cream cheese with electric mixer until smooth. Gradually beat in dissolved gelatin. Fold whipped topping into cheese mixture. Pour into crust. Chill 4 hours. Serve with favorite pie filling if desired.
In large dutch water, seasonings and beef. Cook until beef is done but still firm. Add remainder of ingredients; bring to a boil. Reduce to low heat and simmer for 1 hour. Serve hot.
Melt butter and add juice, salt and sugar. Beat egg with egg yolks and add to butter mixture. Cook until thick, cool. Spread 1 pint ice cream in crust and freeze. Cover with half sauce. Freeze and then repeat the ice cream and sauce layers. Beat egg whites with cream of tartar and gradually add sugar. Spread over pie and bake in very hot oven until brown. Freeze until ready to use. Will keep well for a couple of weeks in freezer.
Saute onion and celery in butter. Add carrots and spices. Saute a bit longer. Add stock. Simmer 25 minutes. Cool. Put in blender. Return to pot and add milk when reheating. Sprinkle with chopped parsley.
Prepare cake mix and pudding according to package directions. Bake cake in 2 (9-inch) round pans. Layer into a large punch bowl. Layer yellow cake, 1/2 vanilla pudding, 1/2 quart strawberries with glaze, 1/2 pineapple with juice, 1/2 Cool Whip and 1/2 cup nuts. Repeat layers. Chill and serve.
Mash 1 pint of strawberries until juice is well extracted, bring to boil. Add sugar mixed with cornstarch and cook until clear and thick. Place 1 pint of whole berries in the baked pastry shell. Pour over these the hot cooked berries, then place in refrigerator until very cold. Top with sweetened whipped cream before serving.
Split wings at the joint and throw away the tips. Fry wings in deep fryer until they are brown and crispy. In the microwave or in a small saucepan, melt together the butter and hot sauce. Pour the mixture over the cooked chicken wings and stir until all are coated. Serve with celery sticks and Blue Cheese dressing.
Mix together sugars and oil; add eggs and vanilla. Stir in dry ingredients and lastly, add apples and nuts. Pour batter into a 9 x 13 inch greased pan. Batter will be thick. Sprinkle with mixture of cinnamon and sugar. Bake approximately 45 minutes to an hour in a 375°F oven.
Beat cream cheese until fluffy. Add milk, lemon and vanilla gradually. Put in crust and chill 2 to 3 hours. Top with cherry pie filling.
Separate cauliflower into small florets. Cut red pepper into wide strips. Cut zucchini into spears. Put vegetables in one 3-quart jar or smaller jars. Combine mustard seeds, peppercorns, coriander seeds, red pepper flakes, salt and sugar in large saucepan with 1 1/2 quarts water. Bring to a boil and cook until sugar and salt have dissolved, about 5 minutes. Pour hot liquid, the vinegar and 1/2 quart water over vegetables. Let cool. Cover and chill at least 3 days before serving. Store in refrigerator. Makes 3 quarts.
Combine the warm water and yeast in a large bowl. Let the mixture stand until yeast is foamy, about 5 minutes.
Line casserole with bacon strips; add rice, salt, pepper, chicken and place over rice. Sprinkle lightly with oregano or paprika. Cover with foil. Bake 1 1/2 hours at 350°.
Mix crackers with melted butter and poppy seed. Line 9 x 13-inch glass pan with 2/3 cracker mixture. Place chopped chicken breasts over cracker crust. Mix soup and sour cream. Place remaining cracker mixture over top. Bake at 350° for 40 minutes.
Blend sugar, eggs, vanilla and oil. Sift dry ingredients together and blend with sugar mixture. Add chopped apples. Pour into a greased and floured pan. Bake for 1 hour or until done at 350°.
Cream butter, Crisco and sugar. Add eggs, one at a time, beating well after each one. Add dry ingredients with milk, alternately, then add flavoring. Bake at 300°. Start in a cold oven. Bake 1 1/2 hours until done.
Mix all ingredients together, then knead until mixture turns into a firm clay. Refrigerate 30 minutes.
Line a large baking pan with foil. Halve squash lengthwise. Remove seeds. Place squash, cut side down, in pan. Bake at 350° for 30 minutes. Turn cut side up. Bake, covered, 20 to 25 minutes or until nearly tender.
Melt margarine. Mix with cracker crumbs. Use 1/2 in bottom of pan. Beat milk, cool whip, sugar and cheese. Spread 1/2 on crumbs. Pour 2 can cherry pie filling mix on that. Add remaining cool whip. Top with rest of crumbs. Chill overnight.
Cook macaroni as directed on package. Brown onion and ham in margarine. Add soup, cheese and milk. Stir in cooked macaroni. Pour into 1 1/2-quart casserole dish. Top with cracker crumbs. Dot with margarine (about 2 tablespoons). Bake at 350° for 30 minutes.
Freeze Oreo cookies. Crumb cookies in blender or food processor into fine crumbs. Place 1/3 of crumbs into pail or flowerpot. Next mix together cream cheese, powdered sugar and oleo; mix well. Add the pudding and milk; mix well. Let set 5 minutes. Fold in Cool Whip. Place pudding mixture on top of cookie crumbs, then the rest of the cookie crumbs.
Rinse crab with water and drain. Mix all ingredients together, except muffins, adding crab meat last. Cut muffins in quarters. Spread mixture on muffins. Freeze muffins on a try for 30 minutes. Broil until lightly browned or bubbly. Freeze extra crab cheese muffins. Store in plastic bag.
Combine all ingredients and let stand overnight. Add grated cheese and crushed potato chips on top before baking. Bake at 300° 1 hour.
Day before (or earlier in day, since it needs to cool), make filling. In saucepan, mix undrained pineapple with sugar. Bring to boil over medium heat. Mix cornstarch with 1/4 cup cold water. Add to mixture, then cook and stir one to two minutes longer. Remove from heat and cool.
With the exception of the butter and approximately 1/4 c. of the cracker crumbs, mix all other ingredients in a well greased casserole dish. Use balance of the cracker crumbs to top casserole and pour the butter over this. Bake at 350 degrees approximately 45 minutes.
Melt butter and add to graham cracker crumbs and sugar. Line bottom of a spring-form pan, packing firmly.
Cook noodles. Saute onions. Make mashed potatoes and add cream cheese. Layer noodles, then potatoes. Put sauteed onions on top. Bake at 350° for 20 minutes.
Preheat oven according to brownie package directions. Bake brownies according to package directions; let cool. Meanwhile, prepare chocolate mousse according to package directions. Break candy bars into small pieces. Break up half the brownies into small pieces and place in bottom of large glass bowl. Cover with 1/2 mousse, then 1/2 candy and then 1/2 Cool Whip. Repeat layers.
Cook noodles with bouillon cubes. Drain and spread in buttered 9 x 13 pan. Cook ground beef with onion, drain. Mix with tomato paste, garlic salt, pepper, and water. Cook 3 minutes then spoon over noodles. Beat cream cheese. Add cream of mushroom soup and sour cream until blended. Pour over mixture. Bake at 350 degrees for 15 minutes until heated through. Top with shredded cheddar cheese. Bake 5 minutes until cheese is melted. Yields 8 servings.
Chill ginger ale until ice crystals form. Add the frozen fruit punch. Mix well and enjoy. Easy to transport and tasty, too.
After brownies cool, use fork to punch holes in brownies. Pour Kahlua or extract over brownies. Allow time to soak in.
Brown ground beef and onions. Drain. Mix with soup until well blended. Pour into a 9x13 pan. Place cheese slices on top, covering all areas. Top with tater tots, making sure to spread evenly and covering as much area as possible. Bake at 350° until tater tots are golden brown.
Mix Jell-O and boiling water. Add ice cubes. Stir constantly until it sets (won't be solid). After it thickens, take out remaining ice cubes. Add Cool Whip. Blend well. Pour into graham cracker crusts. Chill until firm.
Pare, quarter and core apples and pears. Brush fruit with lemon juice. Combine orange juice rind, sugar and salt in a large skillet. Heat to boiling point. Add fruit; cover and simmer until just tender, about 15 minutes. Serve warm or chilled. Makes 6 servings.
Add onion, bell pepper and garlic to roux; stir, then put in large pot. Stir in water. Add meats and stir. Cook 1 1/2 hours over low heat, stirring occasionally. Stir in parsley, then green onion. Add cooked rice to meat mixture, a little at a time. Mix well until all rice is added. Eat hot or cold. Freezes well. Makes 12 to 14 servings.
Flour chops and brown in oil. Remove from pan; set aside. Add next ingredients in same pan; mix gently together. Add potatoes; add chops on top. Cover and cook over medium heat. Simmer 30 minutes.	Add apple wedges and cook for 10 minutes or until apple and chops are tender.
Brown hamburger. Drain until very dry. Add taco seasoning and mix well with meat. In bowl, mix lettuce, tomatoes, onion and cheese. Add hamburger. Pour dressing over this. It won't take the whole bottle. When ready to serve, crush bag of Doritos and add to salad.
Layer in casserole: eggs, bacon, sour cream, and cheese. Bake at 350° for 20 to 30 minutes.
Spread beef in greased baking dish. Wrap each chicken breast in slice of bacon. Place on top of beef. Combine cheese, soup, and water; pour over chicken. Cover & bake 1 1/2 hours at 325°. Uncover and bake 1 hour.
Mix all ingredients (except crust and pie filling) together. Beat on low speed until well blended. Put into already made pie crust. Chill for 1 hour. Top with pie filling and chill another hour.
Take one can of croissants and layer it in 9 X 12 Pyrex dish. Dice up chicken - put it on top of croissants. Bring the 2 cans of soup and whipping cream to a boil and let simmer until it thickens. Pour it over chicken. Then put the last can of croissants on top of that. Bake on 350° until the top browns - about 20 minutes.
Melt butter in a 3-quart saucepan over low heat. Remove from heat and cool 10 minutes. Add sugar, molasses and egg and beat well. Sift together next 6 ingredients. Add to butter/sugar mixture and mix well. Chill 1 hour. Form into 1-inch balls. Roll in sugar and place on greased cookie sheet 2-inches apart. Bake 7 to 8 minutes at 350°. Do not overbake. Yield: 36.
Melt cheese over hot water. Add milk and blend well. Add pimentos, mayonnaise, sugar and salt to taste. If too thick, add some pickle juice.
Blend in blender and pour into 9-inch pan. Bake at 350° for 50 minutes. Can top with Cool Whip. Delicious.
Melt butter in deep (1 1/2-quart) casserole. Place blintzes down flat. Beat eggs, sugar, vanilla and sour cream together until smooth. Pour over blintzes. Bake at 350° for 1 hour. Serves 4 to 5 people.