HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400°. Cut Xs in top of bread almost all the way through to bottom, but leave 1 inch uncut on each end. Wrap in foil halfway up to support bread (do not cover top). Fold cheese and stuff into the X-cuts which form cups. Combine seasoning mix (butter, onion, mustard, Beau Monde, lemon juice and poppy seed) and spread on the top. Place on cookie sheet on bottom rack of oven. Bake at 400° until cheese melts, about 10 to 20 minutes. Serve informally, letting guest pull off chunks of bread from the loaf.
Using a 2-quart casserole dish, layer potatoes, salt and pepper, onion and cheese. Repeat layers until all ingredients are used, making sure potatoes are last layer. Heat soup and water; mix well. Pour over potato mixture. Bake, covered, for 1 1/2 hours at 300°. Take out and sprinkle cheese on top.
Saute hamburger and garlic together. Add remaining ingredients with water. Simmer 3 to 4 hours, stirring occasionally. Serve over cooked pasta.
In saucepan, combine raisins and water. Simmer for about 10 minutes or until raisins are plump. With slotted spoon, remove raisins from liquid. Save 1 1/2 cups of liquid. To this, add the baking soda and mix together. Set aside to cool. In a bowl, combine sugar and oil. Add applesauce and raisin liquid. Add dry ingredients and raisins. Mix well. Batter will be thinner than most muffin batter. Bake in a preheated 350° oven for 20 to 25 minutes or until done. Makes 24 muffins.
Combine apples and sugar; let stand. Beat eggs slightly; add oil and vanilla. Mix dry ingredients. Add apples. Stir in walnuts. Bake in 13 x 9-inch pan, greased and floured. Bake 60 minutes at 350°.
With fork, crush cranberry sauce in can; turn into large bowl. Add water; beat until smooth. Stir in juices, extract, ginger ale and a few ice cubes. Pour into 6 tall glasses. If desired, garnish with mint and clove-studded lemon circles. Makes 6 servings.
Mix graham crackers, 1 stick butter and 2 tablespoons sugar. Spread into 9 x 13-inch pan. Press firmly.
Soften cream cheese; add corn. Melt margarine in casserole dish. Add corn, peppers and cheese. Mix and add sugar. Bake at low temperature about 1 hour. Also you can add 1 tablespoon chopped onion. Double or triple for larger dish.
Set to room temperature. Roll into balls. Bake at 350° for 18 minutes.
Heat butter in a large saucepan; add onion. Cover and cook 5 minutes over low heat. Add carrots, celery, basil, parsley and seasonings. Mix and cook 6 minutes over medium heat. Add stock and flour. Bring to boil; reduce heat to low and cook 20 minutes. Process in food processor or blender.
Mix soup, onion, chillies evaporated milk and salsa. Cut tortillas in squares. Put one layer of tortillas, one layer chicken then part of the sauce. Repeat layers until all is used and you have ended with sauce on top. Spread cheese on top and bake for 1 hour at 350 degrees. This recipe can be made a day or two ahead and then baked if kept refrigerated.
Mix all but cheese. Sprinkle cheese on top. Bake at 325° for 15 minutes.
Cream shortening, flavoring and sugar together and add egg. Add flour and milk and mix well. Chill dough for several hours. Roll out on lightly floured board to desired thickness (1/4-inch). Cut in appropriate shapes. Sprinkle with sugar, if desired. Bake on ungreased baking sheet in moderate oven (350°) for about 10 minutes.
Mix all ingredients. Place into an 8-inch square baking dish. Bake at 350° for 20 minutes. Serve with tortilla chips.
Combine milk, butter, sugar and salt in heavy saucepan. Cook over medium heat until butter is melted and sugar is dissolved; stir constantly. Add the flour all at once. Stir vigorously with wooden spoon until mixture is smooth and leaves sides of pan, forming a ball. Turn off heat; add 1 egg and beat until well mixed. Continue adding eggs one at a time; beat well after each addition. Beat until smooth; cover lightly. Let stand until cool. Drop by teaspoon on lightly greased baking sheet. Bake in a preheated 450° oven for 8 minutes. Reduce temperature to 350° and continue baking for 20 minutes or until golden brown. Cool on rack.
Mix together the sugar, cornstarch and salt. Add the milk, margarine and vanilla. Cook, stirring constantly until mixture thickens. Pour into a baked pie shell and sprinkle with cinnamon.
Peel zucchini and slice thin. Slice tomatoes. Alternate layers of zucchini, tomatoes and Provolone cheese in casserole using as many layers as you wish. Sprinkle with garlic salt and pepper. Sprinkle with bread crumbs (if desired). Bake covered 1 hour at 350°, then uncovered 15 minutes.
Mix sugar, water, salt, cinnamon, cloves, oleo and raisins together and boil for 5 minutes. Let cool to just warm (not hot). Add baking soda, baking powder and flour. (If not thick enough, add a little more flour. If you have to add more flour, use the 6 teaspoons of baking powder, not just 5.) Grease a large long pan with oleo and flour sides and bottom. Bake at 350 degrees for approximately 1 hour.
Heat the oven to gas mark 6/400°/200° C. Line a large Swiss roll tin (approximately 13 x 9-inches, 33 x 23 cm) with a piece of greased greaseproof paper and sprinkle with a little grated Parmesan. Mix the breadcrumbs and grated Gruyere together in a mixing bowl. Mix in the yolks of the eggs and the cream. Season with salt and 2 to 3 pinches of cayenne pepper. Stir in the warm water to soften the mixture. Add a pinch of salt to the egg whites and whisk until they stand in soft peaks, then fold gently into the cheese mixture with a metal spoon.
Drain pineapple. Reserve 1 cup juice and set aside. Combine pudding, 1/2 cup juice and milk in bowl. Beat on low speed until thickened. Fold in sour cream and pineapple. Place 1/3 of cake in bottom of dish. Drizzle with 2 to 3 tablespoons remaining pineapple juice. Spoon 1/3 of pudding mixture. Repeat twice ending with pudding mixture. Cover and chill for 3 hours. Before serving, top with Cool Whip.
Dump cherry pie filling and pineapple into a 9 x 12 baking pan. Top with dry yellow cake mix and pecans. Pour melted margarine over the mixture. Bake at 350 degrees for 1 hour.
Mix eggs, milk, seasonings and Bisquick in blender. Add this mix with chopped vegetables. Fold in 1/2 cup grated cheese. May use corn flake crumbs to thicken if needed. Pour into a greased 1 1/2-quart casserole and bake at 375° for 35 to 40 minutes. Prior to baking, use 1/2 cup grated cheese and sprinkle with paprika and parsley flakes on top if desired.
Mix 2 cups of sugar, flour, egg yolks and cream in large boiler. Melt 1/2 cup sugar in a heavy iron skillet. Start both at the same time. Stirring constantly, melt sugar to a light brown. Mix with milk and sugar mixture. Cook until it forms a soft ball in water. Use cold water to test. Stir until cool enough to spread on cake.
Sift together cornmeal, baking powder, salt and baking soda. Pour in corn oil, egg white and buttermilk. Mix well.
Mix by hand. Bake in a long 13 x 2-inch pan. Bake 25 to 40 minutes in a 350° oven.
Spray casserole dish with Pam. Slice potatoes into thin slices. Mix soup, seasoned salt, onion powder, milk and bacon bits in a large bowl. Pour over potatoes and mix until all potatoes are coated. Bake for 1 hour at 400°, covered. Remove cover the last 15 minutes to brown the potatoes.
Mix the dry ingredients and then add milk, forming a batter. Melt 4 tablespoons butter in baking dish. Pour batter on top of the butter. Heat berries or fruit, mixing in extra 1/2 cup of sugar if fruit is not already sweetened. Pour hot berries over the batter. Bake in 350° oven.
Mix together cake mix, eggs, sour cream, vegetable oil, sugar and water. Put 1/2 cake mixture in greased 9 x 13-inch dish. Sprinkle 1/2 dry mixture on top. Pour remaining cake mixture in dish. Top with remaining dry mixture. Twirl with a fork. Bake at 375° for 30 to 40 minutes. Glaze when cool.
Add cooked rice to onion, shrimp, cucumbers, 3 chopped eggs and 1/2 cup French dressing. Mix and chill in refrigerator. Place lettuce leaves in a bowl, topping with rice mixture. Grate remaining eggs and sprinkle on top. Mix remaining French dressing with catsup and pour on top of salad. Makes 6 servings.
Mix together eggs, sugar and oil; slowly add flour and flavoring. Using spoon, drop on greased cookie sheet. Bake at 300° for 7 to 8 minutes.
Melt marshmallows and milk over low heat; let cool. Add pineapple. Stir well. Beat cream until stiff. Fold into mixture. Put crushed crackers on bottom of 9 x 13-inch pan. Add mixture. Put crumbs on top. Put in freezer overnight. Thaw before serving.
Reserve strawberry juice for spread. Mix all dry ingredients together. Make a hole in the center of mixture. Pour strawberries, oil and eggs into the hole. Mix by hand until all ingredients are thoroughly combined. Stir in the chopped pecans. Pour into 2 greased and floured 9 x 5 x 3-inch pans. Bake at 350° for 40 to 60 minutes.
Mix all the ingredients together. Then whip lightly about 5 minutes. Shape into small balls and cook in lightly oiled frypan until done. Drain off juice to make gravy. I add enough flour to thicken, then add water and a little milk. Bring to a boil. Add salt and pepper to taste. Pour over meatballs and heat in oven until you are ready to serve.
Grease a 7 x 10-inch pan. Place rhubarb in pan; sprinkle sugar over top followed by the jello (dry) and cake mix (dry); Pour the water over this and drizzle melted oleo over top. Bake 1 hour in a 325° oven. Serve with ice cream or your favorite topping.
Preheat oven to 325°. Butter a shallow 1 1/2-quart casserole dish. Dot bottom with remaining butter. Sprinkle 1 cup sugar over bottom. Top with bread cubes. Beat eggs with wire whisk. Stir in remaining 1/2 cup sugar, evaporated milk, water, vanilla and salt. Pour over bread cubes. Do not stir. Place casserole in larger pan. Pour hot water into pan one inch deep. Bake for 45 to 50 minutes or until knife inserted one inch from edge comes out clean. Serve warm or cold. Makes 6 to 8 servings.
Use a large mixing bowl. Empty tomato sauce into bowl, stir in chili seasoning. Add beans. Add onion, green pepper and beef. Mix well, but gently. Turn into crock-pot and cook on low for 6 hours. Or turn into Dutch oven and simmer on low heat for 3 hours. May also be baked as a casserole at 300° for 2 1/2 hours. Serve with crispy salad and hot bread.
Boil macaroni until tender. Drain. Pour in large bowl. Cool 10 minutes by rinsing in cold water. Add mayonnaise. Add remainder of ingredients.
Saute vegetables for 7 minutes in hot oil. Add the following to the sauteed vegetables and simmer 20 minutes: tomato sauce, tomato paste, water, dried oregano, basil, marjoram, garlic and salt. Pour into 9 x 13-inch pan. Sprinkle with Mozzarella cheese. Place in 400° oven just to melt cheese while preparing batter.
Stir oatmeal, cocoa and Crisco into boiling water. Let set 20 minutes. Combine flour, white and brown sugar, baking soda, salt, eggs and vanilla in large mixing bowl. Beat well. Add oatmeal mixture, mixing thoroughly. Grease and flour 9 x 13-inch pan. Pour batter into pan. Bake 35 to 40 minutes at 350°.
Cream shortening, sugar and eggs. Sift dry ingredients, add alternately with milk. Put into 9 x 14-inch pan . Bake at 340° for 35 to 40 minutes.
Mix all ingredients together until blended. Drop by spoonfuls on ungreased cookie sheet. Bake at 350° for 8 - 10 minutes or until edges begin to brown. Cool on wire rack.
Heat some water in a pot. Add some stones you've scrubbed a lot. Sprinkle pepper, salt and herbs. Let it boil undisturbed. Drop in carrots and onions too. Let the soup heat through and through. Stir in milk to make it sweet. Add potatoes for a treat. Toss in meat cubes. Let it stew. Let it bubble. Let it brew. Taste the soup and when it's done, share Stone Soup with everyone.
Melt margarine; stir in stuffing. Use large casserole dish. Put one layer of stuffing, then a layer of chicken. Mix can of mushroom soup with can of broth (from cooking chicken); pour over chicken. Place another layer of stuffing and one of chicken. Mix chicken soup and a can of chicken broth and pour over top. Sprinkle with remaining stuffing. Bake at 350° for 30 to 35 minutes.
Brown sausage. Drain well. Melt cheese in sausage. Mix until well blended. Spoon on English muffin halves. Cook at 350° until brown, about 10-15 minutes. Kids and teenagers love these. They can be frozen and used as needed.
Toss all ingredients except Ritz crackers and margarine. Spread into a 9 x 13-inch baking dish. Mix crushed Ritz crackers and melted margarine and spread over vegetable mixture. Bake at 375° for 30 minutes or until brown on top.
Bake for 45 minutes to 1 hour at 350° or until top is lightly browned.
Mix in pan the flour, sugar, salt, soda and cinnamon. Beat eggs; add to flour mixture, then stir in oil and apple pie filling. Mix thoroughly. Bake at 350° for 30 to 35 minutes.
Heat frozen vegetables in canned onion soup until vegetables are tender. Serve with toasted croutons and grated Parmesan cheese.
Blend ingredients together until smooth and well mixed. Pinch off small portions of dough; roll into balls, about the size of a marble. Put onto ungreased cookie sheets, flatten with tines of a fork and bake in a 350° oven until lightly browned.
Mix together and let set for several hours. Spread on English muffins and bake at 350° until bubbly.
Heat tomato soup slowly. Dissolve gelatin in 1/4 cup water and add to soup. Stir in cream cheese until melted into mixture. Remove from heat and add celery, bell pepper, onion and sour cream. Drain and mash shrimp. Add shrimp and mayonnaise. Chill until set, 1 to 1 1/2 hours.
Cook lemon pudding according to directions on the package, except use the milk and lemon juice for liquid and add water for the remaining amount of liquid. Separate the eggs. Beat the yolks and add to the pudding. Keep the whites for the meringue. Pour into a baked pie shell.
Mix thoroughly; place even amount in center of each roll. Pull corners of rolls to the center. Bake at 375° for 15 minutes or until golden brown.
Pour orange juice into tall glasses. Add grenadine and allow to settle to bottom. May be served over ice.
Beat together eggs and sugar. While mixing, add oil, vanilla, salt and baking powder and beat in flour gradually. After mixing, add crushed pineapple and chopped walnuts. Fold into mixture. Bake at 350° in a 9 x 12 "GLASS" baking dish, coated with cooking spray, for 35 to 40 minutes. Let cool completely before icing.
Melt butter or margarine. Add all the ingredients together and bake at 325° for 40 to 50 minutes. Put pecans on top.
On lightly floured surface, roll 1/2 recipe Basic Roll Dough to 16 x 8-inch rectangle. Combine sugar, butter and cinnamon. Spread over dough. Sprinkle with raisins. Roll lengthwise for jelly roll. Seal edge; cut in 1-inch slices.
Drain liquid from mushrooms and add enough water to make 2 1/2 cups.	Combine all ingredients in large casserole. Bake in 350° oven for about 1 hour.
Mix first 6 ingredients together and place in buttered casserole dish. Cover with bread crumbs. Bake at 350° for 45 minutes.
Prepare noodles as label directs, drain and stir in butter or margarine. Keep warm. Meanwhile, cut round steak lengthwise in half, then slice in 1/8 inch slices. In small bowl, stir flour, dry mustard, pepper and mushrooms with their liquid; stir until well blended. In large skillet, over medium high heat, cook steak in broth about 1 hour or until meat is tender. Stir in mushroom mixture and cook, stirring constantly, until mixture is thickened, about 5 minutes. Stir in sour cream; heat through but do not boil. To serve, arrange meat mixture and noodles on warm platter; sprinkle parsley over meat. Makes 6 servings.
Put ingredients into a saucepan and heat to the simmering point, stirring regularly to keep from burning. Be sure cheese is all stirred in. Serve warm-to-hot with tortilla chips, etc.
In large bowl, combine the first 7 ingredients. Let stand at room temperature 1 to 1 1/2 hours. Cook linguine according to package directions; drain. Toss linguine with cheese mixture. Sprinkle with Parmesan.
Combine cabbage and carrots in a large bowl. Combine mayonnaise and next 4 ingredients. Add to cabbage mixture, tossing gently. Yields 8 to 10 servings.
Mix all ingredients and bring to a boil. Simmer 20 to 30 minutes. Serve with shredded Cheddar cheese on top.
Simmer rice and noodles in butter until brown. Put in baking dish and add all of the soups and mushrooms. Mix and cover. Bake in 350° oven for 35 minutes.
Stir refried beans until smooth. Spread beans on large platter. Mix sour cream with taco seasoning. Spread sour cream mixture on beans. Layer with guacamole dip. Mix together tomatoes, green onions and olives. Spread over guacamole dip. Sprinkle with Cheddar cheese. Serve with tortilla chips.
Sift flour, baking powder and salt. Cream shortening with sugar and vanilla until fluffy. Add beaten egg yolks and beat thoroughly. Add sifted dry ingredients and milk alternately in small amounts to sugar-egg mixture, beating well after each addition. Add nuts. Fold in stiffly beaten egg whites. Pour into greased 9-inch cake pans. Bake in preheated 350° oven for 30 minutes. Makes two 9-inch layers.
Drain kraut. Mix all ingredients together. Let stand 24 hours in refrigerator. Will keep for several weeks.
Mix dry Jell-O with cottage cheese. Then add oranges, pineapple and Cool Whip. Refrigerate several hours before serving.
Combine mayonnaise, curry powder, lemon juice, Worcestershire and steak sauces, pepper, celery salt and hot pepper sauce in bowl; mix well. Serve dip with a tray of carrot and celery sticks, fingers or sliced cucumbers, cauliflower buds.
Mix the 2 cans of soup and chicken together. Add the milk. Stir until mixed well. Pour mixture in a square Pyrex dish. Top with the chow mein noodles. Bake in oven at 350° for 20 minutes.
Cream sugar and butter in a mixing bowl; add egg and vanilla and beat well. Sift together flour, baking soda, salt, cinnamon and nutmeg; stir into egg mixture. Batter will be stiff. Add chopped nuts and apples. Pour into greased and floured 8-inch square pan. Bake in preheated 350° oven for 45 minutes. Serve warm with ice cream, if desired.
Combine all ingredients; put into a greased casserole dish set into a pan of water. Bake at 350° for 45 minutes or until set. Cover with the reserved cup of cracker crumbs and put back into oven until golden brown.
Melt butter in 2-quart saucepan. Add sugar, Karo syrup and salt. Bring to boil, stirring constantly. Boil for 5 minutes without stirring. Remove from heat. Stir in soda and vanilla. Pour over popcorn. Stir well. Bake at 250° for 25 to 30 minutes. Stir every 15 minutes.
Make a sauce of egg, slightly beaten, and sugar. Mix. Add oleo and flour. Beat until smooth and add juice drained from can of pineapple. Cook over medium heat until thick and smooth. Cool while you cut up the marshmallows. Mix with the pineapple. Pour sauce over and mix all together. Chill until serving time.
Heat oil in skillet. Add onion, basil, bay leaf, 1/2 of garlic and pepper. Cook uncovered until onion is soft, about 5 minutes. Remove 2 tablespoons of mixture and set aside. Add chopped chicken. Stir for 3 minutes. Reduce heat. Add tomatoes and tomato paste. Cook uncovered 20 minutes. Stir occasionally. Set aside.
Combine margarine, lemon juice and spices. Dredge fish in margarine mixture. Roll in bread crumbs. Spread oil or spray Pam in a 9 x 13-inch dish for baking. (I line pan with foil for easy clean up.) Put fish in pan. Spoon remaining margarine mixture over fish. Bake uncovered for 15 minutes at 475° or until done. Don't overcook fish.
Place beans in a bowl and cover completely with water. Soak 12 hours. Drain beans and transfer to ovenproof casserole. Cover completely with fresh water. Season with salt and pepper. Add bouquet garni and cook over medium heat for 1 1/2 hours. Do not cover.
Melt margarine in a skillet on medium-high. Saute onion, green pepper and garlic 3 minutes. Add remaining Scampi ingredients and stir 3 minutes. Add fettucini; toss and heat through.
Cook, cool, and chop chicken into small pieces. Cook and drain egg noodles. Mix all ingredients together and chill at least 4 hours or overnight.
Blend first 4 ingredients well. Add shrimp; cut in small pieces. Fresh shrimp is much better. Mix lightly and chill. You may add a second package of Italian salad dressing mix for a zippier dip.
Heat oven to 350°. Grease 11 x 7-inch baking dish. Mix baking mix, milk, oil, 1 tablespoon dressing and eggs. Spread in dish. Layer remaining ingredients, except onions, on egg mixture. Bake, uncovered, 30 minutes or until edges are golden brown. Top with onions and bake 3 minutes longer. Makes 6 servings.
Combine cornstarch, sugar, salt and vinegar in saucepan and heat until vinegar sauce starts to thicken. Add beet juice gradually and cook until thick. Heat beets in top of double boiler. Drain liquid from hot beets and add vinegar sauce and keep hot over hot water for 1/2 hour. Serve hot.
Place cooked broccoli in greased dish. Mix chicken, curry powder and soup. Pour over broccoli. Top with cheese, then sprinkle bread crumbs on top. Bake 30 minutes at 350°.
Bake cake and follow recipe on box; let cool. Make pudding per directions on box.
Sprinkle fresh turkey with flour, salt and pepper. Brown the turkey lightly in the butter and olive oil. Remove the turkey to a platter and keep warm.
Generously grease 3 to 4-quart casserole. Slightly fry bacon; drain and discard fat. Peel and slice potatoes and onions. Place in alternate layers in casserole the onions, potatoes and bacon. Mix soup, tomato paste and seasonings and pour over casserole. Cover casserole and bake 1 1/2 to 2 hours, until tender and slightly brown. Serves 6 (depending on appetites!).
Drain pineapple and save 1 1/2 c. juice. Mix with Tang and vanilla pudding. Drain Mandarin oranges and stir in fruit, gently. Let set overnight.
In bowl, mix granulated sugar and 2 1/2 teaspoons cinnamon. Quarter each biscuit and drop into bowl to coat thoroughly (do a few at a time). Toss coated pieces into a greased Bundt pan. Any remaining sugar-cinnamon mixture can be sprinkled over pieces.
Mix sugar and flour. Mix milk, vanilla and egg yolks. Mix all dry ingredients with milk, eggs and vanilla. Put oleo in and cook over low heat until thick. Pour in baked pie shell. Beat egg whites until stiff. Add a pinch of salt and 3 tablespoons of sugar. Spread on top of pie. Sprinkle with coconut. Bake until brown.
Boil eggs. When warm, peel and cut in half, putting yolks in bowl. Set aside egg whites (halves). In a bowl, mix yolks and the mayonnaise, mustard, garlic powder, salt and pepper to taste and onions until smooth. Now place about 1 teaspoon of the mixture into each egg half. When finished, sprinkle paprika on top of eggs lightly.
In a large bowl, combine flour, soda and salt. In a separate bowl, beat shortening until creamy. Add sugar, about 1/3 at a time, beating well after each addition. When well blended, add eggs, one at a time, beating well after each addition. Stir in almond extract. Mix in dry ingredients, about 1/3 at a time, alternating with sour cream (mixture will be very stiff). Mix in almonds.
Cut zucchini lengthwise in quarters, then in half crosswise. Dip into beaten egg, seasoned with salt and pepper. Coat the quarters with a mixture of Italian bread crumbs and Parmesan cheese. Place on cookie sheet. Drizzle melted butter over all. Bake for 25 minutes, or until golden brown, in a 400° oven. Can be served as finger food or vegetable with a meal.
Dissolve jello in boiling water and let cool. Mix mayonnaise with cottage cheese and milk. Then add pineapple and nuts. Add the mayonnaise, cottage cheese and milk mixture along with pineapple and nuts to the jello. Refrigerate and let congeal.
Brown pork steak and onion. Add remaining ingredients, except noodles. Place in greased casserole dish. Bake at 350° for one hour. Top with Chinese noodles (cook until semi-soft). Dot with butter. Bake 10 minutes longer.
Combine eggs, oil, buttermilk and prunes; beat until blended. Add sugar, flour, soda, salt, cloves, cinnamon, ginger, nutmeg, pecans and vanilla. Beat until well blended. Bake in a 9 x 13 x 2-inch pan at 350° for 45 minutes.