HumbleIntelligence/food-ner-1-Million huggingface dataset:
Spread cream cheese in bottom of pan. Then spread chili over cream cheese. Sprinkle taco seasoning over chili and salsa. Then add green onions and olives. Sprinkle cheese over mixture. Bake at 350° for 30 minutes until bubbly. Serve with taco chips.
Combine all ingredients in heavy pan; simmer to a slow boil. Store leftover in refrigerator.
Mash squash. Add all ingredients, except crumbs and butter. Put 1/2 of crumbs in bottom of casserole dish; cover with squash mixture. Sprinkle crumbs on top. Dot with butter. Bake 30 to 45 minutes at 350°. Serves 8.
Heat oven to 350°. Grease a 9 x 1 1/4-inch pie plate lightly. Place all ingredients except topping in mixing bowl. Mix on medium/high speed until smooth (2 minutes). Pour into pie plate. Bake just until puffed and center is dry, about 30 minutes. Do not overbake.
Mix dry ingredients. Beat eggs; add to milk. Mix milk mixture with dry ingredients. Cook slowly until thick. Add vanilla and butter. Pour into baked pie shell; cool. Top with Cool Whip.
Mix first 6 ingredients together well. Add flour and mix well. Add nuts. Pour into 13 x 9-inch pan and bake until done, about 35 to 45 minutes, in a 350° oven.
Cream shortening, margarine and sugar. Add eggs, one at a time. Add vanilla. Add 2 cups flour, salt and baking powder. Add 3 cups flour, alternately with orange juice.
Melt butter and brown sugar in frypan. Add sliced bananas and cook until bubbly. Warm Triple Sec and brandy in another pan. Pour over banana mixture and light with match at once. Pour over individual servings of ice cream.
Mix all ingredients together and shape into meat balls. Bake at 350° for 15 to 20 minutes.
Layer tomato and onion slices. Sprinkle Season-All and Romano cheese over veggies and top with seasoned bread crumbs. Bake at 325° for 1 hour.
Snip ends off string beans and wash in cold water; snip string beans in half. Boil string beans with salt for 3 to 5 minutes. Cool string beans with cold water. Put oil in pan on high. When oil is hot, put in garlic, quickly stirring and turning with spatula (about 30 seconds). Add string beans, water, sugar, basil and salt; keep turning with spatula until heated (about 1 to 2 minutes). Add parsley and serve.
Put all ingredients in a mixing bowl and mix well. Spray pan with Pam. Bake at 350°. For Bundt pan, bake 1 hour, sheet cake, 35 minutes or 2 loaf pans, 25 to 30 minutes or until it pulls away from sides of pan. Turn out on wire racks to cool. May frost with sour cream frosting.
Wash and peel turnips. Slice in 1/4-inch slices. In kettle or pot, cover turnips with water, 1 teaspoon salt and salt pork. Boil 15 to 20 minutes or until tender. Drain; season with salt, pepper and sugar. Dress with plenty of margarine.
Put soda and salt on dates. Cover with boiling water. Add shortening. Let stand until cold. Add sugar and egg. Add flour gradually. Add vanilla and nuts. Bake in loaf pan for 1 hour at 350°.
Cook bacon until crisp and drain. Pour bacon grease in heavy Dutch oven or casserole and add beef. Cover and bake at 400° for 20 minutes. Add onion, garlic and water. Bake at 350° for 1 hour. Add remaining ingredients and bake for another hour. Makes 6 to 8 servings.
Wring out excess cucumber juice in paper towel. This process may need to be repeated several times. Cream softened cheese with mayonnaise and lemon juice. Add cucumber, onion and seasonings. Refrigerate several hours before serving. Spread on bread or use as a dip to be served with table crackers.
Drain ground zucchini. Boil pulp till clear (about 6 minutes). Add sugar, lemon juice and pineapple with its juice. Boil 6 minutes. Remove from heat and add orange Jell-o. Stir well till dissolved. Pour into containers and seal.
Cook potatoes. Add smashed garlic, onions, cream cheese and sour cream. Beat until smooth. Put into large casserole and swirl top like meringue. Dot with butter and sprinkle with paprika. Cover and chill until ready to use. Bake in a 350° oven for 30 minutes, uncovered.
Cook onion and garlic in oil until tender. Add tomatoes and seasoning; simmer until very thick (1 hour or more). Makes enough sauce for 4 servings of pasta.
Clean shrimp and place in large bowl. Mix together lemon juice, 1 tablespoon sherry, cloves, salt, garlic and oil. Pour over shrimp and marinate at least 1 hour. In large skillet, melt butter. Add almonds and cook until lightly browned. Drain shrimp, reserving marinade. Add shrimp to skillet and cook until pink and firm (do not overcook). Transfer shrimp and almonds to a chafing dish. Pour reserved marinade into skillet; bring to a boil and add remaining 1 tablespoon of sherry. Stir. Pour over shrimp in chafing dish. Serve hot. Makes 30 to 40 appetizers.
Brown onion and beef in iron skillet. Cook until crumbly but not hard. Drain grease well. Add seasonings and soup and simmer until thickened. Sift flour, baking powder and salt. Cut in shortening. Add milk and mix well. Pour batter over hot mixture in skillet. Put skillet into oven and bake at 450° for 15 minutes or until top is golden brown. Cover with warm serving plate. Invert and remove skillet.
Cream shortening and sugar. Add eggs and vanilla. Beat well. Combine flour, soda, nutmeg, cinnamon and salt. Add to creamed mixture, a small amount at a time. Add nuts and oatmeal. Mix well.
Cream butter with sugar. Add beaten egg. Sift flour with baking powder and add alternately with milk to creamed mixture. Mix thoroughly. Stir in lemon extract and blend well. Fill greased muffin pans 1/2 full. Bake 20 minutes in hot oven, 425°. Makes 12 to 14 cupcakes.
Mix zucchini, eggs, oil and seasoning; add bag of cheese. Mix all together in a 1 1/2 to 2-quart casserole dish. Add Bisquick and mix all ingredients together. Bake at 350°, covered, for 50 minutes. Uncover for 30 minutes.
Combine ingredients and drop from teaspoon 1 inch apart on greased cookie sheet and press down with back of spoon. Bake at 350 degrees for 10-12 minutes or until golden brown. Remove from baking sheet at once. Cool on waxed paper. Makes about 1 1/2 doz. cookies.
Heat oven to 375°. Mix margarine, sugar and eggs. Stir in flour, baking soda and salt (dough will be stiff). Stir in nuts and chocolate chips. Drop dough by rounded teaspoonfuls, about 2-inches apart, onto ungreased cookie sheet. Bake until light brown, 8 to 10 minutes. Centers will be soft. Cool slightly and remove from cookie sheet. Yields about 6 dozen cookies.
Arrange cauliflower in a steamer basket. Place over hot water. Cover and steam 8 minutes; drain and set aside. Cook onion and garlic in olive oil in a large nonstick skillet over medium heat, stirring constantly, until tender. Add cauliflower, snow peas and remaining ingredients. Cook, stirring constantly, until heated. Yields 4 (1-cup) servings.
Blend all the ingredients together until the cottage cheese is smooth. Taste and add more lime juice, if required. Serve in a chilled glass and decorate with a few frozen raspberries.
Mix all and bake in two floured layer pans at 350° until center when pricked with toothpick comes out clean. Use your favorite icing, caramel or white is delicious.
Beat egg whites until they stand in a peak. Mix karo, sugar, salt, and vanilla. Bring mixture to a rolling boil, and boil for one minute. Gradually add mixture to egg whites, beating constantly. Beat frosting until it is the right consistency to spread.
Cook macaroni	and drain. Make white sauce from milk, butter, flour, salt and	pepper. Cook together, stirring smooth and 1 cup cream corn. Put in buttered baking dish in layers of	macaroni and sauce mixture. Put bacon on top and bake at 350° for 15 to 20 minutes until bacon is crisp.
Combine dry milk, cinnamon, flour, Sweet 'N Low and baking soda. Set aside. Combine vanilla, eggs, pumpkin, carrots and raisins; mix well. Add to dry mixture. Bake in muffin tins. Bake at 350° for 15 to 20 minutes. Makes 12 small muffins or 8 large, 6 or 4 for each serving.
Pour beans into casserole dish. Stir in brown sugar. Place bacon on top and cover with mixture of catsup and barbecue sauce. Bake at 325° for 2 hours.
Lightly brown ham and onion in butter. Stir in soup, milk and cheese. Heat until cheese melts. Blend sauce with macaroni. Pour in 1 1/2-quart baking dish and bake at 350° for about 30 minutes.
Boil and grate potatoes. Mix onion, cheese, butter and sour cream with potatoes. Place in baking dish. Crush corn flakes and sprinkle on top. Bake at 350° for 30 minutes.
Brown beef, onion and bay leaves together in skillet over low heat. Add salt and pepper. Drain. Remove bay leaves.
Mix eggs and milk. Layer a 9 x 13-inch glass casserole with 6 slices of bread, then top with cheese, ham, mustard and Cheddar cheese. Top with the other 6 slices and pour the egg/milk mixture over all. Refrigerate overnight. Bake for one hour at 350°. If desired, you can brown 1 cup of corn flakes in butter and sprinkle over the casserole after 45 minutes, returning to the oven for another 15 minutes.
Roast beef as desired. Cool or refrigerate. Slice thin, removing all fat and gristle. Save juice for sauce.
Preheat oven to 375°. Line greased, 9-inch pan with crust and set aside. Combine remaining ingredients. Add salt and pepper to taste. Pour filling in pan. Top with second crust. Seal and crimp edges. Slit top crust to vent and bake 40 to 50 minutes or until golden brown. Yields about 6 servings.
Mix ingredients in order given, starting by creaming together butter and sugar. Pour mixture into greased and floured loaf pan. Bake at 350° for 1 hour.
Mix hamburger, corn flakes, parsley, eggs, pepper, instant onion, ketchup, garlic powder and soy sauce together. Form into small balls. Place on cookie sheet and bake at 350° for 20 minutes.
Combine coffee crystals and water. Stir to dissolve. Add chocolate syrup, rum or brandy and vanilla. Store covered in refrigerator.
Melt marshmallows in whipping cream over low heat. Add all ingredients. Press into a tube pan well greased with margarine. Cool overnight.
Mix and let set overnight the cabbage, green sweet peppers, salt, onions, red sweet peppers and hot pepper. The next day, rinse real well. Put 1 quart of vinegar in large saucepan. Add sugar, celery seed, mustard seed and turmeric powder. Bring this mixture to a boil. Add relish mix. Get real hot, but do not boil. Pack into hot jars and seal.
Mix well. Pour into buttered casserole covered with crushed corn flakes. Dot with butter. Bake 30 minutes in a 350° oven.
Cream margarine and sugar. Blend in eggs. Stir in chilies, corn and cheeses. Combine remaining ingredients and add to corn mixture. Pour into greased 11 x 7-inch baking dish. Bake at 325° for 50 minutes. Serve warm with chili and green salad.
Mix all ingredients. Cook slow for 20 or 30 minutes. Put in pint jars and seal. Makes 6 pints.
Combine beef, taco seasoning and tomato sauce in a bowl, cover with wax paper and cook on High setting in microwave oven 7 minutes (turn bowl a 1/2 turn after 3 1/2 minutes unless you have a turntable). In 1 1/2-quart shallow baking dish, layer half of meat mixture and arrange Mozzarella slices on top. Combine Ricotta, egg and chilies and spread over cheese. Arrange tortillas over the Ricotta mix. Top tortillas with rest of the meat mixture. Cover with waxed paper and cook in microwave 7 minutes. Turn after 3 1/2 minutes. Remove waxed paper and sprinkle with Cheddar cheese, cook 2 minutes. Spread with sour cream and olives and cook 1 minute.
Heat soup, catsup and Worcestershire sauce. Make Stove Top dressing as per box directions. Make hamburger patties (medium thickness) out of hamburger. Put spoonful of dressing on top of patty and put another patty on top of that and seal edges. Round out into a little "bundle" with hands and place in a baking dish. Pour hot sauce on top of all bundles and bake at 350° for about 3/4 of an hour. Enjoy.
Mix over low flame until dissolved the gelatin, boiling water, cream cheese and marshmallows. Let cool. Add other ingredients. Refrigerate and chill.
Beat eggs with a fork. Add remaining ingredients. Spread on 11 x 15-inch cookie sheet. Bake at 350° for 10 to 12 minutes or until done when tested.
Layer chicken and cheese; pour wine and soup mixture. Melt 1/2 cup of butter or margarine and add to stuffing; mix well and spread over casserole. Add salt and pepper. Bake at 350°, uncovered, for 50 minutes.
Preheat oven to 325 degrees. Place chocolate in small heat-proof bowl. Scald half-and half; pour over chocolate. Let stand 5 minutes, then stir until smooth. In another bowl, whisk together sugar and egg yolks. Add vanilla. Add chocolate mixture to egg mixture; whisk until smooth. Set aside.
For crust, crush crackers until fine. Add baking powder, pecans and vanilla. Beat egg whites until stiff; beat in sugar. Fold cracker mixture into egg whites. Pour into buttered 9-inch pie pan. Bake at 325° for 30 minutes. Cool.
Heat oil in wok or 10-inch skillet over medium-high heat until hot. Add chicken; stir-fry 4 to 5 minutes or until no longer pink in center; drain. Stir in sauce and mixed vegetables. Heat to boiling, stirring occasionally; reduce heat. Simmer, uncovered, 5 to 10 minutes or until vegetables are tender. Stir in pea pods. Serve over noodles. Yields 6 servings.
In a large, heavy saucepan, pour buttermilk, sugar and soda together. Stir until the sugar is thoroughly mixed. Cook on medium heat, stirring constantly, until it turns brownish in color and reaches soft ball stage. Remove from heat; add margarine, vanilla and pecans. Beat mixture until it becomes glossy and starts to crystallize. Quickly spoon out the candy into patties on waxed paper or greased cookie sheet. Let cool.
Blend flour and butter over low heat. Stir in sugar, lemon juice and Worcestershire sauce. Add drained beets. Serves 6.
Melt butter in saucepan; add flour. Stir and add milk. Stir to thicken. Add chopped eggs. Serve over toast. Serves 4.
In a medium soup kettle, bring stock to a boil. While boiling, add broccoli stems; cook 15 minutes. Saute onion and celery in butter until translucent. Stir in flour slowly; cook 3 minutes on low heat. Add onion and celery mixture to boiling broccoli and chicken stock, stirring constantly. Lower heat and cook 15 minutes. Add broccoli tops. Cook 5 minutes.
Combine last six ingredients; place vegetables in a large mixing bowl and pour liquid mixture over them. Toss lightly. Cover and chill overnight. Just before serving, drain and toss lightly. Store (with juice) in covered container in refrigerator.
Make the ground beef into four patties, placing in bottom of four coffee cans. Next, slice the potatoes and onions, putting them on top of the patty. Drain the green beans and carrots. Add to the top of rest. Next, put the ear of corn, salt and pepper to taste and a pat of butter. Cover the can with aluminum foil and bake at 350° for 1 hour.
Mix dry ingredients; add raisins, then add all liquid ingredients and mix well.	Pour into greased loaf pans. Bake in 350° oven for 40	to 60	minutes. Makes approximately 3 large loaves.
Combine first 5 ingredients. Add chicken. Marinate for 1 hour. Place chicken on broiler pan or grill, reserving marinade. Broil/grill, turning frequently and brushing with marinade.
Mix all dry ingredients. Blend with peaches. Fill pie crust. Dot with 2 tablespoons margarine. Dash with extra spice if desired. Cover with top crust. Crimp edges. Pierce top with fork. Bake at 400° for 45 to 50 minutes.
Cook carrots in 1/2-inch boiling salted water 10 minutes. Combine crackers, onion salt, green pepper and pepper. Alternate layers of carrots and crumb mixture in greased 1-quart baking dish. If any carrot liquid is leftover, spoon over top. Pour butter over and sprinkle with cheese. Bake in preheated 425° oven for 15 to 20 minutes or until cheese melts. Makes 6 servings.
Brown sausage and onion together; drain. Mix sausage mixture with rice. Layer with Rice Krispies and cheese, dividing between 2 (2-quart) casserole dishes. Mix together eggs, milk and soup and spoon over tops of casseroles. Bake at 350° for 40 minutes. Makes 2 (2-quart) casseroles. Freezes well.
Clean chicken thoroughly. Combine in a deep saucepan with water and onions. Bring to a boil and cook over medium heat for 1 1/2 hours. Add remaining ingredients. Cover and cook over low heat 1 hour longer or until chicken is tender. Remove chicken and strain soup. Makes about 2 to 2 1/2 quarts soup. Use the chicken in other dishes or serve with soup.
Mix all ingredients with hands until well blended. Form into balls about the size of a walnut. Bake at 350° for 10 to 15 minutes.
Mix all together. Beat 10 minutes. Pour into tube pan. Bake 1 hour and 30 minutes at 275°.
Mix sugar, cinnamon, salt and milk together in saucepan. Bring to soft ball stage. Remove from heat. Add vanilla and nuts. Stir until mixture is grainy and turn out on waxed paper. Separate nuts when cool and store.
Dissolve gelatin in cold water and set aside. Combine egg yolks, sugar, salt and milk. Cook in double boiler until mixture coats the spoon. Stir in gelatin. Cool. Fold in 1/2 pint whipping cream. Butter a 9 x 13 pan. Crumble or slice cake and line pan with half. Spread half of custard on top. Cover with remaining half of cake and custard. Whip other 1/2 pint of cream; spread over filling. Garnish with cherries or shaved chocolate. Refrigerate. Keeps well. Serves 12.
Mix flour and shortening and add salt with pastry blender until crumbly. Add ice water; mix to soft-ball stage. Roll out, being careful not to overwork.
Place milk and margarine together in a boiler and let come to a boil. Remove from heat. Beat eggs, sugar and nutmeg or vanilla with mixer until foamy. Add this to the milk mixture. Pour into a lightly baked pie crust and bake at 450° until pie starts to brown. Reduce heat to 350° and bake for 20 minutes. Allow to cool before cutting.
Preheat oven to 350°. Cream the first 6 ingredients together. Combine baking soda, salt, and flour. Mix with the wet ingredients. Spoon to cookie sheet and using a fork, crisscross on each cookie before baking. Bake for about 10 minutes.
Preparation of Cocktail: Mix ingredients as follows: Mayonnaise, sour cream, whipped cream, ketchup, mango chutney, curry powder, cognac, Worcestershire sauce and Tabasco sauce. Chill sauce in refrigerator for at least 1 hour.
Sprinkle chicken pieces with garlic salt and paprika. Mix eggs and milk together. In separate bowl pour bread crumbs. Roll pieces of chicken in bread crumbs, dip into egg mixture, then roll again in bread crumbs and place into greased baking dish. Bake, uncovered, at 350° for 30 minutes, remove and turn each piece, then bake for another 30 minutes.
Pare apples and slice very thin. Arrange in an 8-inch baking dish. Cream margarine and sugar. Mix flour, cinnamon and oats. Combine sugar and flour mixtures. Crumble over apples and press down. Bake 35 to 40 minutes at 350°.
Melt chocolate chips in pan. Add the eggs, vanilla and 1/2 of the Cool Whip. Freeze. Top with rest of Cool Whip. Sounds too easy to be true!
Dissolve gelatin in hot water. Pour into 9 x 13-inch pan. Stir in cranberry, pineapple, wine and walnuts. Chill until firm. Top with cream cheese and sour cream, blended together. Spread on firmly set gelatin.
Bake beef 3/4 way done, then add onions, garlic, black pepper and salt. When well done, mix gravy mix with beef broth and pour over roast beef. Put back in oven 30 to 45 minutes.
Mix well all ingredients. Drop by spoonfuls into small greased muffin tins. Bake at 350° until slightly brown on top.
In bowl, combine all ingredients except parsley; chill until firm. Shape into ball; roll in parsley. Makes 3 cups. Serve with favorite crackers.
Line a cookie sheet with foil; spray with Pam. Line cookie sheet with crackers (do not crumble). In saucepan, melt butter, sugar and vanilla. Heat until it starts to boil. Once boiling, boil for 3 minutes exactly. Pour over crackers and bake in a 350° oven for 3 minutes exactly! Take out of oven and sprinkle chocolate chips on top. When they begin to melt, spread like frosting and immediately sprinkle nuts on top. Refrigerate or freeze until firm. Store in refrigerator.
Mix together sugar and oil. Add eggs, one at a time. Add vinegar and food coloring; beat well. Sift together the flour, cocoa, salt and soda. Add alternately with buttermilk and vanilla; beat well. Bake in three 9-inch pans or a 9 x 13-inch pan at 325° for 30 to 40 minutes.
Mix together and put in bottom of 9 x 13-inch foil (bakes through better in foil) pan or 2 smaller pans, greased and floured.
Combine pudding, cake mix, milk and eggs in a bowl. Beat for 2 minutes. Stir in chocolate chips. Pour into a greased and floured Bundt cake pan. Bake 50 minutes in a preheated 350° oven. Cool 15 minutes in pan. Turn out on rack to cool.
Bake pie shell in 450° oven for 10 to 12 minutes. Remove from oven, reduce heat to 325°. (Pie shell should be hot when filling.) Cook bacon. Combine in bowl the eggs, milk, flour, salt and nutmeg. Stir in bacon and cheese; mix well. Pour in warm pie shell. Cover edge of crust with foil. Bake 35 to 40 minutes. Remove foil and bake 10 to 15 minutes more. Serve with croissants and fruit.
Mix all dry ingredients together. Add oil, eggs and buttermilk. Pour into greased pan and bake at 450° until done, about 20 minutes.
Cream butter; add sugar and spices. Cream until light. Sift flour, salt and soda together. Dredge fruit and nuts with 1/2 cup flour. Beat eggs and add alternately with remaining flour until well blended. Stir in dredged fruit, nuts and applesauce. Pour into tube pan and bake at 300° for 2 to 2 1/2 hours. Turn out, cool and wrap.
Place piece of beef in pot; add mushroom soup, envelope of dried onion soup, chopped onion, chopped or pressed garlic, 2 cups red wine and 2 cups of water. Add the crushed bay leaf, thyme and basil. Cover and bake in 350° oven until tender (about 3 1/2 hours or so).
Melt in small saucepan the butter; add Worcestershire sauce, garlic powder and celery salt. Pour mixture over cereal mix. The cereal mix should be in a large shallow roaster pan. Mix this thoroughly with rubber spatulas until absorbed. Bake at 250° for 2 hours, stirring every 1/2 hour with spatulas. Turn oven off and leave it in oven until cold.
Mix all ingredients in large cooking pot. Bring to a rolling boil and boil for 30 minutes. Put in hot jars and seal.
Mix dry ingredients, then add oil and eggs. Add apples, nuts, raisins and coconut with your hand. Batter will be stiff. Bake in greased and floured pan at 350° for 1 hour. Prick holes in cake and glaze while cake is hot. Freeze cake for 3 days and it will be better.
Form mixture into 40 meatballs, using a rounded teaspoonful for each. Brown meatballs lightly in 1 tablespoon vegetable oil. Cover. Cook over low heat for 5 minutes. Drain excess fat. Combine 2/3 cup Heinz chili sauce and 2/3 cup red currant or grape jelly. Pour over meatballs. Heat, stirring, until jelly is melted. Simmer 10 to 12 minutes. Sauce will thicken somewhat. Baste occasionally.
In a double boiler, melt chocolate chips, then add butter and melt. Separate eggs and add 1/2 cup sugar to the yolks and mix. Beat the egg whites until soft peaks form. Continue beating while adding remaining sugar until egg whites are shiny. Add chocolate mixture to the egg yolks and beat on high speed with hand mixer. Gently fold the egg whites into the chocolate mixture. Pour into round 10-inch pan (pie or cake). Bake in a 375° oven for 45 minutes.
Mix sour cream, soup, shredded cheese and salt and pepper to taste. Pour mixture over veggies. Crush the cheese Ritz crackers. Mix with melted margarine. Sprinkle mixture over top of casserole. Bake at 350° for 20 minutes, covered, and 20 minutes uncovered, or until lightly browned.
Mix all ingredients together until creamy smooth. Great dip for fresh fruit, apples, strawberries (whole).
Pare cucumbers and remove seeds. Grind vegetables fine; sprinkle with salt. Let stand 1 hour; drain. Add sugar and vinegar mixture. Boil 20 minutes and can hot.
Combine raspberries and brown sugar. Combine flour and next 4 ingredients in large bowl. Combine yogurt and next 3 ingredients; stir well. Add to dry ingredients, stirring just until moistened. Spoon 2/3 batter into a 8-inch round cake pan coated with cooking spray and spread evenly. Top with raspberry mixture. Spoon remaining batter over raspberry. Top with almonds.