HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix stuffing and butter together. Place half of stuffing in pan. Add carrot, squash, sour cream, soup, onion, sugar and salt and pepper to taste. Place the rest of stuffing and butter on top. Bake at 350° for 30 minutes.
In a skillet, cook sausage until browned; drain. Separate dough into 8 triangles. Place in an ungreased 12-inch pizza pan with points toward the center. Press over bottom and up sides to form a crust; seal perforations. Spoon sausage over crust and sprinkle with potatoes, then top with cheese. In a bowl, beat together eggs, milk, salt and pepper. Pour into crust. Sprinkle with Parmesan cheese over all. Bake in a 375° oven for 25 to 30 minutes. Makes 6 to 8 servings.
Heat 2 cups of water in a large pot until boiling. Add vegetables; cover and cook until tender (about 10 minutes). Blend vegetables with part of the cooking water in a blender or food processor. Heat olive oil in a small nonstick skillet. Add 2 tablespoons of the 2 1/2 cups of water and then sprinkle in the flour. Cook and stir until smooth. Add the remaining water and heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in broccoli mixture, instant chicken bouillon, salt, pepper and nutmeg. Heat just to boiling. Stir in the evaporated milk and heat through without boiling again.
Beat the cream cheese and sour cream together. Put on bottom of an 8 x 12-inch baking dish (oval or rectangular), then layer the peppers, tomatoes, olives and salsa. Sprinkle cheese on top. It's delicious!!
Preheat oven to 350°. In small bowl, combine flour, baking soda and salt; set aside. In small saucepan, combine sugar, butter and water. Bring just to a boil; remove from heat. Add 1 cup mint flavored semi-sweet chocolate morsels and vanilla extract, stirring until morsels are melted and mixture is smooth. Transfer to large mixer bowl. Add eggs, one at a time, beating well after each addition. Stir in flour mixture and remaining chocolate morsels. Spread in a greased 9-inch square baking pan. Bake for 25 to 30 minutes, just until center is set. Cool completely. Cut in 2 1/4-inch squares.
Slice bread 1-inch thick and arrange in one layer in a 13 x 9-inch pan or dish. Beat eggs. Add all ingredients, except butter; beat together. Pour over bread; dot with butter. Cover with foil. May refrigerate 4 to 36 hours. Uncover; bake at 350° for 45 to 50 minutes. Remove from oven; let stand 5 minutes. Serves 8.
Blend butter until soft. Add brown sugar, 1 cup at a time. Beat eggs and add to sugar and butter. Sift flour and dry ingredients together; mix well. Add vanilla when mixed well. Add coconut or pecans, divide mix and make both kinds. Drop by spoon on pan.
Pour juice into shaker top container. Pour in enough oil to cover surface. Add mustard. Add garlic and spices (enough to cover surface). Shake well. Serve on tossed greens. Serves 4.
Saute chicken breasts in 1 tablespoon olive oil until no longer pink. Remove from pan; set aside. Add 1/2 tablespoon olive oil and spices; mix together. Add red peppers and onion; saute until onion is transparent. Add the chicken and stewed tomatoes; simmer for approximately 1 hour. Serve on split kaiser rolls.
Mix in order given. Put in 9 x 12-inch well-greased and floured cake pan. Bake at 350° for 35 to 40 minutes.
Brown round steak in shortening. Add onions, salt and pepper. Blend in flour, tomato juice and mushrooms. Cover all. Cook over low heat 1 hour or until meat is tender. Stir in mixture of Pet milk and lemon juice. Heat until steaming but do not boil. Serve over rice or noodles. Makes 6 servings.
Combine all ingredients and bring to a boil. Reduce heat and simmer uncovered until berries pop and sauce thickens about 15 minutes stirring occasionally. Serve warm or cold.
In a large saucepan, add potatoes, onions and bouillon cubes. Cover with water. Cook until tender. Add margarine, cheese, sour cream and bacon. Heat until cheese melts. Add green onions.
Mix sage, pepper, salt, green pepper and onion. Spread over steak. Roll up, tie together and rub dry mustard over steak. Cook for 1 hour at 375° until tender.
Layer head of lettuce in oblong dish or bowl. Add celery, onion, green pepper, water chestnuts, frozen peas and carrots. Spread over all this mayonnaise. Sprinkle with cheese.
Combine oil, sherry, pepper, celery salt, dry mustard and vinegar. Pierce holes in steak with a fork. Marinate steak and mixture in refrigerator overnight.
Brown ground beef, onion and garlic in a Dutch oven. Add next 6 ingredients. Cover. Reduce heat and simmer 20 minutes. Serve over hot cooked rice. Yields 8 servings. Contains about 94 milligrams sodium per serving.
Preheat oven to 375°. Peel and cut apples into chunks. In separate bowl, combine oats, butter, flour and spices. Grease an 8-inch square pan. Put apples in pan. Spread out oat mixture evenly over apples. Bake for 30 minutes.
Wash shrimp; spread out in shallow pan. Combine remaining ingredients in saucepan over low heat and pour over shrimp. Refrigerate, baste and turn shrimp every 30 minutes while refrigerated for several hours. Bake at 300° for 30 minutes, turning shrimp at 10 minute intervals. Serve in soup bowl with French bread to dip in sauce.
Combine water, sugar and tea bags and bring to a boil. Let simmer about 5 minutes. When cool, squeeze tea bags and remove from liquid. Squeeze lemons into mixture. Add orange juice to cooled tea. Refrigerate.
Stir together margarine and milk in 3-quart saucepan. Bring to a boil, stirring constantly. Boil 6 minutes over medium heat. Remove from heat and stir in chocolate chips until melted. Add marshmallow and vanilla. Pour into greased 13 x 9-inch pan.
Sift together the first three ingredients, then mix the remaining ingredients in with the first three. Pour into a greased cake pan and bake at 350° for 35 to 40 minutes.
In medium bowl, cover mushrooms with hot water; soak 20 minutes, or until soft. Drain, reserving liquid. Remove and discard stems; slice caps into 1/4-inch thick strips; set aside.
In large pot, brown one pound of hamburger. When almost completely browned drain grease and add 2 diced onions. Add 2 cans of diced tomatoes, 1 can tomato paste and 1 can tomato sauce. Stir until blended. Add oregano, basil, garlic salt or powder 3 times during cooking. Add 2 green peppers and mushrooms.
Mix chopped onion, chopped tomato, chili powder and dried cilantro together. Let sit. In a blender, mix avocados and cream cheese until they are well blended. Blend together. Add garlic and seasoned salt to taste. Put in bowl and chill 1 hour.
Butter pan. Place boned chicken in oblong pan. Make layer of onion, half of chips and cheese, then other half of chips. Combine soups, Ro-Tel tomatoes and broth. Blend well. Heat and pour over mixture. Bake at 350° for 30 minutes. Top with cheese.
Dissolve jello in boiling water. In large bowl, to the mix, add oil and jello; blend well. Add eggs and continue to blend for about 5 minutes. Add extract and blend. Pour in well oiled loaf pan and bake at 350° for about 45 minutes until well done.
Place cooked broccoli in casserole dish. Top with sliced eggs and cheese. Mix soup with milk and 1/2 of the onions. Add this to casserole. Bake at 350° for 25 minutes. The last 5 minutes of baking, top with remaining onions.
Mix together refried beans and taco seasoning. Press into 9 x 13-inch pan or Tupperware. Spread all of sour cream on top of beans. Spread diced onions and olives on top of sour cream. (You can add other toppings here if you like). Spread salsa on top of onions and olives. Spread cheese on top of salsa. Press cheese into salsa gently. Refrigerate overnight. Spoon into bowls and serve with tortilla chips or Fritos.
Cream butter and sugar; add eggs, molasses and vanilla. Mix flour, cinnamon, baking soda and salt together. Add to creamed mixture and mix well. Add rest of ingredients, one at a time, mixing well after each addition. Drop by spoonfuls on ungreased cookie sheet. Bake in a 375° preheated oven 10 to 12 minutes until light brown. Makes about 6 dozen.
Saute onions in melted shortening. Add cabbage and small amount of water. Simmer until done to taste. Add sauce and heat.
Brown hamburg, then drain it. Mix beans, seasoning and sauce. Stir; mix well. Put in bottom of pan. Spread on sour cream. Sprinkle on cheese. Bake at 350° for 20 to 25 minutes.
You will need 2 saucepans. Combine chocolate pudding and milk in one pan and vanilla pudding and milk in other pan. Cook over medium heat until they boil and thicken. Stir peanut butter into vanilla pudding. Drop warm pudding into crust, alternating chocolate and peanut butter. Swirl together. Chill completely. Serve with dollops of whipped cream. Be sure you use 10-inch crust as this is a lot of filling.
Grease a 9 x 13-inch dish. Cook chicken in boiling water. After cooled, cut into bite size pieces. Mix soups, chicken, onion, bell pepper and chili powder together in a bowl. Soften tortillas and cut into bite size pieces (soften in microwave or in the broth the chicken was boiled in). Put one layer of tortillas on bottom of casserole dish; then pour soup mixture over that. Sprinkle with garlic powder and pour full can of Ro-Tel tomatoes on top. Top with Cheddar cheese. Bake in a 350° oven for 35 to 45 minutes. This dish freezes well.
Line 2 plates with lettuce leaves. Divide cottage cheese in half and scoop onto lettuce. Arrange peaches around cottage cheese. Cut cherry in half. Place on cottage cheese. Add celery stick for stem. Serves 2.
Mash corned beef with fork; mix with other ingredients. Use a 9 x 13-inch Pyrex pan and line the loaves of bread across the length. Carefully begin filling the sandwiches until all the mix is used. (Be sure each sandwich has a top and bottom!) Mix garlic powder to taste with margarine; spread lightly across the tops of loaves. Cover with foil; bake at 350° for 30 to 45 minutes, depending on your oven. Serve hot. Can be covered with plastic wrap (vented) and microwaved. Follow your oven's directions for heating breads. Can be made ahead and frozen.
Combine peanut butter, Marshmallow Creme and vanilla in a large bowl; set aside. Combine sugar, milk and salt. Stir well. Cook over medium heat until mixture comes to a boil 4 minutes, stirring occasionally. Remove from heat and pour over peanut butter mixture. Stir quickly until well blended. Pour into a buttered 13 x 9 x 2-inch pan. Cool for at least 2 hours.
Steam chopped vegetables in a small amount of water in a skillet. Add the cooked rice, pinto beans, bean juice, garlic powder, salt and cumin. Heat thoroughly. Dip each tortilla in hot tomato sauce (see tomato sauce recipe) to soften. Fill tortilla with 2 tablespoons of the rice-bean mixture. Roll up and put into a 13-inch baking dish. Cover with tomato sauce. Top with Cashew-Pimento Cheese Sauce (see recipe). Bake at 350° for 30 minutes. Baste occasionally during baking or cover with foil to prevent enchiladas from drying out.
Crush cookies. Put half in a 9 x 13-inch pan. Mix cream cheese and oleo until smooth. Mix in sugar. Fold in Cool Whip. Mix pudding, milk and vanilla together in a bowl. Add to cream cheese mixture. Pour on cookies in pan. Sprinkle rest of crushed cookies on top. Chill and serve.
Combine all ingredients except cheese and potato chips. Chill overnight. Before serving, top with cheese and potato chips. Bake at 350° for 30 minutes. Let sit for 15 minutes before serving.
Grease 9 x 12 x 2-inch pan. Mix all ingredients. Spread into pan. Bake at 350° for 40 minutes. Cut into squares. Freezes well.
Microwave pecans, sugar, Karo syrup and salt on High for 8 minutes. Stir once after 4 minutes. Add butter and vanilla and microwave on High for 2 minutes. Stir. Add soda and stir until foamy. Pour onto greased cookie sheet and cool.
Mix all ingredients in large bowl. If dough is sticky, add more flour. Knead until smooth.
Mix cocoa, sugar, margarine and milk in quart pan. Boil, stirring constantly. Boil hard for 1 minute. Remove from heat. Add oatmeal, vanilla and coconut. Drop onto wax paper; let harden.
Melt margarine plus 1 teaspoon salt in a 10-inch skillet. Combine flour, sugar, 1 teaspoon salt and baking powder. Blend eggs and milk in separate bowl; add margarine. Combine with dry ingredients. It makes a wet dough; add raisins. Spread around in skillet; dust top with a little flour. Score center of dough so it won't split. Bake at 300° for 1 hour.
Mix all of the ingredients together in a bowl (mix by hand). Pour the mixture into a greased pan. Place fruit on top of mixture until it is fully covered. Bake at 350° for 30 to 45 minutes or until browned.
Heat oil in Dutch oven and brown roast on all sides. Add onion and cook until transparent. Add coffee, 3/4 cup water, bouillon, basil, rosemary, garlic, salt and pepper. Cover, simmer 2 1/2 hours. Combine flour and remaining water until smooth. Stir into pan juices and cook until thick.
In a large heavy pan, brown ground beef in oil with onion, garlic and parsley. Add tomato paste, 2 cups water, salt and pepper; simmer 1 hour. Meanwhile cook lasagna as directed on package. Mix together eggs and Ricotta or cottage cheese. In 13 x 9 x 2-inch baking pan, spread about 1/2 cup sauce, then alternate layers of lasagna, sauce, Ricotta and egg mixture and Mozzarella until baking pan is filled. Top with sauce; sprinkle with Parmesan cheese. Bake in moderate 375° oven about 30 minutes or until heated through. Makes 8 servings.
Combine the first 8 ingredients. Mix well and let sit for 30 minutes. Combine eggs, milk and water. Add to corn mixture. Thoroughly greased a 2-quart casserole dish. Bake at 375° for 1 hour.
Heat milk in double-boiler. Add sugar, cornstarch and cocoa; cook until smooth. Remove from heat. Add vanilla and chill. Serve with whipped cream and nuts. Good.
Choose any flavor combinations: caramel, hot fudge or butterscotch sauce; graham cracker or chocolate crust; vanilla, pistachio or chocolate pudding; toffee, Snickers or candied nuts! Make your own creation!
Cream together the butter and sugar. Add the eggs, beating well. Sift in the cinnamon and enough flour to make a stiff dough. Roll	out the dough very thin on a floured board to about 1/8-inch thick. Cut into rectangular pieces 3 x 5 inches. Make 5 cuts lengthwise in the dough 1/2 inch apart and 4 1/2 inches long, so that the rectangle remains in one piece. Fry in hot deep fat (360°) for 2 minutes or until they bob up to the top of the hot grease.	When dropping them into the fryer, pick up the 1st, 3rd and 5th strips and pull them upward.	Let the 2nd, 4th and 6th sag downward so that in frying they get all fahuudelt (tangled) or as the Dutch say, all through each other. Dust with powdered sugar or dribble molasses over them and eat hot.
In saucepan, combine the 1 cup sugar, flour, cornstarch and salt. Stir in water. Cook and stir over medium heat until thickened and clear. Add a little hot mixture to egg yolks; return all to hot mixture. Cook 1 minute more, stirring constantly. Remove from heat. Blend in butter, lemon peel and juice. Pour mixture in baked shell. Beat egg whites until soft peaks form. Gradually add the 6 tablespoons sugar; beat to stiff peaks. Spread over hot filling. Bake at 425° for 5 minutes or until brown.
Cook potatoes and garlic in a large pot with lightly salted water to cover 13 to 15 minutes until potatoes are fork-tender.
Mix all ingredients except parsley or nuts and shape into a ball. Roll in parsley or nuts and refrigerate for several hours or overnight. Keep covered.
Grease and flour Bundt pan and sprinkle with 1/2 cup pecans. Mix the sugar and cinnamon and roll each biscuit piece in this mixture. Layer in pan and sprinkle with 1/2 cup pecans and any leftover sugar. Melt the oleo and brown sugar and pour over bread. Bake at 350° for 35 to 40 minutes.
Wash apples. Remove blossom end. Do not pare. Combine remaining ingredients and simmer for 20 minutes. Add apples, a few at a time, and simmer until tender. Pack apples in hot, sterilized jars, adding syrup to cover apples; seal. These should be real sweet to be good. Add more sugar, if too sour.
Cream butter and sugar until light and fluffy. Add egg; beat well. Sift together dry ingredients and add to creamed mixture alternately with pineapple juice. Stir in crushed pineapple. Turn into greased baking pan. Combine rolled oats, brown sugar, cinnamon, melted butter, chopped walnuts and raisins. Sprinkle over top of batter. Bake at 375° for 25 minutes or until done.
Melt butter; add beaten egg, sugar and dates. Cook in skillet at 300° for 6 minutes and stir all the time. Remove from stove. Add cereal, nuts and vanilla. Form into balls and roll in coconut.
Pour 2 cups of boiling water over 2 cups all-bran, dates and nuts and let cool for 10 minutes. Cream together the sugar, shortening, eggs and all-bran mixture. Add buttermilk, flour, soda, salt and 4 cups all-bran. Mix well. Refrigerate. Bake at 375° for 20 minutes. Use as needed. Keeps in refrigerator for 4 to 6 weeks.
In double boiler, blend sour cream, soup, onion flakes, salt and cheese. Cook broccoli according to directions. Drain and place in a 9 x 13-inch casserole dish. Pour hot blended sauce over broccoli. Sprinkle almonds and cheese crackers over all. Bake at 350° until bubbly.
Mix butter, flour and nuts. Pat into a 9 x 9-inch pan. Bake at 350° for 15 minutes and cool.
Let sherbet soften. Put in punch bowl and pour liquids over sherbet. Mix. Makes 25 (6 ounce) servings.
Combine all ingredients into a bowl and mix together. Pour ingredients into unbaked 9-inch pie shell. Bake in a preheated oven at 350° for 40 to 50 minutes.
Place tamales, cut into fourths, in a square or 9 x 4-inch rectangular pan, using the gravy, also. Spread pork and beans over tamale layer. Put chopped onion (according to taste) over the beans. Spread chili over all for next layer. Put layer of Fritos for top. Bake at 425° until bubbly hot. Serve with Fritos or saltine crackers. Makes 4 servings.
Mix Jiffy cornbread mix according to directions. Add corn. Brown hamburger meat and drain. Pour 1/3 of cornbread mix in greased pan or skillet, then layer hamburger, chopped onion, chopped peppers and cheese. Pour rest of cornbread mix on top. Bake at 350° until done, about 50 minutes.
Dissolve yeast in 1/2 cup warm water and let stand 10 minutes. Add to very warm water the shortening, sugar and salt. Add enough flour to make stiff dough. Let stand 10 minutes, then work down 5 times 5 minutes apart. Divide dough into 2 parts. Roll each out flat and then roll like jelly roll. Cut diagonally 4 or 5 times across top. Put in French bread pan or on a cookie sheet and let stand to raise 1 1/2 hours. Bake at 400° for 30 minutes or until light brown.
Mix all ingredients and roll into balls (walnut size). Cook in a 350 degree oven for 12-15 minutes. Makes about 85 balls.
Chop potatoes and eggs. Crumble bacon and mix well with other ingredients. Salt and pepper to taste. Bake for 1 hour at 350°.
Mix all ingredients together. Pour into a 1 1/2-quart casserole. Bake at 350° for 1 hour or until a knife comes out clean. If desired, add grated cheese about 10 minutes before casserole is finished baking. Serves 8.
Mix thoroughly all ingredients. Bake at 350° for 45 minutes to 1 hour.
Mix limeade and condensed milk. Fold in Cool Whip. Beat with electric mixer until well mixed. Add food color to desired tint. Pour into pie crust. Chill until firm.
Use as many pork chops as wanted. Place in skillet and brown. Peel the potatoes and slice as thin as you can without breaking and place in casserole dish that has been sprayed. Put enough milk in to cover potatoes and place browned meat on top of potatoes. Season to taste. Bake until done. Be sure to cover.
Place vegetables in kettle. Sprinkle on salt. Place 5 trays of ice on top of vegetables. Wait 3 to 4 hours.
Cut steak cold from fridge into thin diagonal slices. Melt butter in large skillet over high heat. Add beef and green onion; sprinkle with salt. Cook 3 minutes or until beef is done to your liking; remove and keep hot. Add mushroom soup; slice mushrooms with liquid and wine to skillet. Bring to boil, stirring until mixture is smooth. Reduce heat, cover and simmer 5 minutes. Stir half cup hot liquid into sour cream in small bowl. Blend into skillet; return beef to pan. Heat 5 minutes. Spoon over hot buttered noodles. Garnish with tomatoes.
Beat eggs until thick and lemon colored. Gradually beat in sugar. Stir in oil, then zucchini and vanilla. Stir together flour, nuts, cinnamon, allspice, salt, baking soda and baking powder. Add to egg mixture, mixing only until all ingredients are moistened. Pour into two 9 x 5 x 3-inch baking pans or 1 Bundt loaf pan. Bake at 325° for 70 minutes or until knife inserted in center comes out clean. Cool 10 minutes, remove from pans. Cool completely on wire rack.
Combine potatoes, 1 stick melted butter, onion, soup, sour cream, cheese and salt and pepper. Stir well and spoon into greased 9 x 13 baking dish. Combine crushed corn flakes with 1/2 stick melted butter; stir, then sprinkle over potato mixture. Bake at 350° for 50 minutes.
Drain pineapple; reserve 1/2 cup juice. In a saucepan, bring water to boil. Remove from heat. Add Jell-O and marshmallows. Stir until dissolved. Chill until partially set. Toss bananas with lemon juice. Fold bananas and pineapple into Jell-O. Pour into 9-inch square pan. Chill until firm. Combine the sugar, flour and salt in saucepan. Stir in egg and reserved pineapple juice. Cook and stir over low heat until thick. Remove from heat. Stir in oleo; cool. Fold in Cool Whip; spread over Jell-O. Sprinkle with pecans. Chill overnight.
Combine margarine, vanilla and salt in a bowl and blend well. Gradually beat in sugar. Add the flour. Add chocolate chips and 3/4 cup nuts. Mix well. Press into an ungreased 15 x 10 x 1-inch pan. Sprinkle remaining walnuts over the top and press in lightly. Bake at 375° for 20 to 25 minutes or until golden brown.
Mix together the pretzels, 2 tablespoons sugar and butter. Pat into 9 x 13-inch pan and bake in a 350° oven for 10 minutes. Cool.
Mix graham crackers, white sugar, baking powder, walnuts and egg yolks together; then whip egg whites and fold in mixture. Put in an ungreased pie pan and bake at 350° for 20 minutes. Serve with whipped cream.
Drain squash. Crumble crackers and grate cheese. Reserve 1/2 of the crackers and cheese for topping. Place squash, 1/2 of cheese, 1/2 of crackers, onion and other ingredients in a 3-quart casserole. Top with remaining cheese and crackers. Bake at 325° for 45 minutes. Serves 6.
Beat cream cheese until smooth, gradually beat in sugar. Blend in sour cream and vanilla. Fold in whipped cream, blending well. Spoon into crust; chill until set, about 4 hours. Garnish with fresh strawberries if desired.
Refrigerate 6 to 8 hours. Microwave on High for 5 to 7 minutes. Drain reserved marinade. Grill 4 to 6 inches from medium coals. Cook 20 to 25 minutes. Brush with marinade.
In a large saucepan, combine chopped potatoes, water, bouillon granules, ground red pepper and black pepper. Bring to boiling. Reduce heat. Cover and simmer about 10 minutes or until potatoes are just tender, stirring occasionally.
Mix sugar, flour, salt, cocoa and egg yolks until they are blended well; then add water and bring to a boil, stirring constantly. When mixture becomes thick enough to stick to a spoon remove from heat and stir in butter and vanilla flavoring. Pour into baked pie shell. If you do not make meringue, a dollop of whipped topping is wonderful on this pie!
Mix all the vegetables together. Combine vinegar, sugar, oil, paprika and salt and pepper together. Pour over veggies and let sit for 24 hours. Will keep 3 weeks in fridge.
Dissolve dry onion soup mixture in chicken stock. Mix all ingredients and put in casserole dish. Bake at 350° for 25 minutes.
Place beef on the bottom of Pyrex dish. Place the chicken breast on the beef. Mix chicken soup, sour cream and water. Pour mixture over chicken breasts. Cook in a 250° oven for 2 1/2 hours, covered with Reynolds Wrap for 1 1/2 hours. Uncover and continue to cook for the last hour.
Mix flour, cornmeal, salt and baking soda together, then add egg and buttermilk. Mix until right consistency to roll into balls. Mix in one medium onion, chopped. Roll into large or small balls and deep fry until brown and crispy (about 2 minutes).