HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Mix together all ingredients, except French bread, until well blended. Cut bread into 1/4-inch slices; spread on cheese mixture. Bake for 5 to 7 minutes, or until process cheese food is melted.
Place confectioners sugar in a bowl. Cut in the peanut butter with a pastry blender until crumbly. Set aside 2 tablespoons for garnish. Sprinkle remaining crumbs into the pie shell.
Layer the chicken, soup combined with 1 cup of chicken broth and 1 package stuffing mix combined with chicken broth to desired consistency. Bake at 325° for 45 minutes.
Shape in ball all ingredients. Bake at 350° for 20 minutes. Pull out, top with more cheese and bake 5 more minutes. Eat with crackers.
Mix cream cheese until smooth; mix in yogurt, lemon juice and pudding mix. Pour into a graham cracker crust and top with fruit, if you desire. Chill. Easy and delicious.
Preheat oven to 350°. Cook rice according to package directions. In a large oven proof dish, beat eggs, whisk in vanilla, salt, sugar and milk. Add cooked rice. To prevent rice from sticking to sides, place in a water bath with about 2 inches of water. Bake for 30 minutes, sprinkle with cinnamon-sugar and bake an additional 30 minutes, or until a knife inserted in center comes out clean.
Brown meat in oil. Add seasoning. Cover with water. Simmer until meat is tender. Add potatoes, vegetables and enough broth to cover. When potatoes and vegetables are cooked, mix flour and water. Add to stew until desired thickness. Simmer for at least 10 to 15 minutes. Makes 8 quarts.
Mix flour with margarine. Add pecans. Pat into 8 or 9-inch pie plate and bake at 350° until brown.
Mix all ingredients together. Put in a 2-quart greased dish and bake uncovered at 350° for 1 hour or until well browned.
Brown chicken breast (cubes). Cook noodles; drain. Drain peas, corn and carrots. Add soups and other ingredients and a little milk. Stir to mix.
Mix all ingredients together. Wash peppers and clean out insides well. Fill with the above mixture. Bake at 350° for 1 hour.
Peel squash and scoop out seeds. Cut into 2-inch chunks. Place in a heavy saucepan and add remaining ingredients. Cook over medium heat until squash is soft. Stir often. Remove from heat and beat with an electric mixer to blend, like mashing mashed potatoes. Serves 6.
Pour boiling water over oats and salt; let stand 1 hour. Dissolve yeast in 1/4 cup warm water. Add yeast to oats after they have stood 1 hour. Add remaining ingredients in order. Knead in enough flour (any extra should be of whole wheat as there is enough white to allow this bread to be light) to make a smooth velvety dough. Let rise to twice original size. Knead down. Shape into 2 loaves, place in oiled bread pans and cover. Let rise to 2/3 finished size (allowing for 1/3 rise in oven) and bake about 1 hour at 350°. A delicious sandwich bread. Try it with mayonnaise and alfalfa sprouts.
In a small bowl, mix cream cheese, peanuts and chutney until well blended. Stuff each rib of celery with 1 tablespoon of cheese mixture. Cover and chill. Cut into 2-inch pieces.
Mix squash, soup, carrots, onion and sour cream together and season with salt and pepper to taste. Melt margarine with 2 cups cornbread (crumbled fine). Leave 3/4 cup of cornbread mixture for top of casserole. Line the bottom of a 2-quart casserole dish with remainder of cornbread mixture (about 1 1/4 cups). Add squash mixture. Sprinkle the 3/4 cup of cornbread mixture on top. Bake at 350° for 30 minutes.
Blend the 1 cup water and cashews; add the 3 cups water, dates and vanilla. Blend thoroughly. Makes 1 quart.
Cook noodles and drain. Arrange noodles and ham in layers in a greased casserole, sprinkling each layer with grated onion. Combine soup and milk; pour over noodles. Top with crumbs and a dash of paprika. Bake at 350° for about 25 minutes or until browned. Makes about 6 servings. I prefer cream of chicken soup.
Set oven at 350°. Mix in dishpan in order given. Drop by large spoon or ice cream scoop and flatten, about 6 to a cookie sheet. Bake for 12 minutes. Do not overbake! Recipe does not call for flour.
In a large bowl, combine first three ingredients. Stir together at low until blended. Add remaining ingredients and mix on low until moistened. Cover and refrigerate 1 hour before baking.
Heat oil in heavy kettle. Saute onions and garlic until transparent; add zucchini and green pepper. Cook over medium heat, stirring often, until lightly browned (around 10 minutes). Add the remaining ingredients, except macaroni; bring to boil. Cover and simmer for 10 minutes or until vegetables are barely tender. Add macaroni and simmer for 4 minutes longer. Serves 6.
Preparation of Neptune Mix: Place cream cheese in large mixing bowl and beat until smooth. Squeeze crab meat and shrimp in a towel to extract as much water as possible. Roughly chop by hand the crab meat, shrimp meat and green onions so there is still some texture to ingredients. Add chopped seafood, onions, Parmesan cheese, Worcestershire sauce, garlic powder, lemon juice and Tabasco to cream cheese. Blend at medium speed for 2 to 3 minutes.
Melt the chocolate over low heat. Stir in the peanuts. Drop on wax paper by spoonful. Let harden about 15 minutes. Enjoy!
Mix milk and butter with mixer at high speed. Turn to low then cream in sugar, salt and vanilla; then back to high a minute. Remove mixer and mix by hand the nuts and coconut. Let chill, covered, in refrigerator overnight. Make into balls the size of an English walnut. Chill again in refrigerator at least an hour or more.
Mix together and form into 2 balls. Roll in chopped nuts. Chill. Serve with crackers.
Cube potatoes and boil. Mash with electric mixer. Combine all ingredients and mix. Set aside.
Slice 2 to 3 peaches onto the crust (one layer). Mix other 3 ingredients until smooth (2 minutes, medium speed). Pour into crust. Slice remaining peaches and arrange on top in "sunburst" design. Refrigerate.
Place crumbs in mixing bowl. Mix milk, sugar and butter. Add to crumbs and mix well. Slowly add eggs and vanilla. Mix well. Pour into buttered 1 1/2-quart casserole or baking dish. Bake at 350° for 1 hour.
Make graham cracker crust in a 9-inch spring-form pan, building crust up the sides 1/2 from top of pan.
Place oil and all ingredients, except tomatoes, in shaker and shake until well mixed. Pour dressing over tomatoes; toss gently to mix well. Cover and refrigerate 2 hours.
Butter rectangular pan, 13 x 9 x 2-inches. Heat corn syrup, oleo and chocolate chips to boiling in 3-quart saucepan, stirring constantly; remove from heat. Stir in vanilla. Pour over cereal in large mixing bowl; toss quickly until completely coated with chocolate. Fold in marshmallows, 1 cup at a time. Press mixture evenly in pan with buttered back of spoon. Let stand until firm, at least 1 hour. Cut into 1 1/2-inch squares. Store loosely covered at room temperature. Makes 48 squares.
Pour juice off of pickles and discard. Fill jar with cold water and let stand for 2 hours. Drain and discard water. Cut pickles into 1/2-inch slices and return to gallon jar. Cover with sugar, garlic, spices and vinegar; seal. Let stand for 3 days, turning jar upside-down and right side up from time to time. Store in a cool place.
Combine 1/3 cup of milk, 1/3 cup soup and eggs. Mix well. Add stuffing mix and tuna. Mix lightly. Shape into 4 to 8 patties. Heat margarine in large skillet. Brown patties.
Remove outside leaves from lettuce heads and save them for salad. Cut the heads in half and place in a colander; pour a kettleful of boiling water over them, then drain thoroughly. While they are draining, make up one recipe of Bechamel sauce. (A mornay sauce may be used with this dish as well.) In the bottom of a buttered baking dish, arrange 3 of the lettuce heads; top with half the sauce. Mix Accent with the buttered crumbs, about 1/2 teaspoon of salt and a few grains of pepper. Sprinkle 1/2 the crumbs over the sauce. Top with remaining lettuce, sauce and finally, the rest of the crumbs. Dot with butter; bake until brown in a moderate oven (350°).
Preheat oven to 350°. Place roast on rack in shallow baking pan. Combine rest ingredients in saucepan; heat until sugar melts. Baste roast with sauce and cook 2 1/2 hours. Baste frequently during cooking.
Beat oleo and Crisco with electric mixer; add sugar and beat well. Add egg yolks, one at a time. Sift flour and soda together and add alternately with buttermilk. Fold in beaten egg whites. Pour into three 8 or 9-inch cake pans. Bake at 350° for 45 minutes or until sides loosen from pans. Set on racks and cool.
Mix the first 6 ingredients. Pour into baking dish. Cut strip of bacon into small pieces to be arranged on top. Bake at 325° for 30 to 45 minutes.
In slow cooker or crock-pot, put potatoes, carrots, beans, peas, tomatoes and broth. Add meat and add cabbage last. Cover and let simmer all day until very tender. Serves 6 to 8.
Mix all ingredients. Bake in 9 X 13 greased and floured pan. Coat 1 c. pecans in 1/4 c. flour and sprinkle over mixture. Bake 35 minutes in 350 degree oven. Melt butter over hot cake. No need for icing!
In a saucepan over medium heat, melt butter and add flour to make a roux. Remove from heat and whisk in milk. Return to heat and bring to a slow boil, stirring constantly. Remove from heat. Put 1 cup of white sauce in a large mixing bowl and add ground chicken, onion, garlic, parsley, salt and pepper. Mix well and spread the mixture into a shallow pan to speed up the cooling process and chill thoroughly, about 30 minutes. Lightly beat egg with water. Shape meat mixture into croquettes, dip in egg wash, then bread crumbs and pan or deep fry until golden brown. Drizzle remaining white sauce over cooked croquettes. Makes 8 croquettes.
Layer in a baking dish the peas, asparagus and chestnuts. Mix together butter and soups; pour over first mixture. Top with bread crumbs and cheese. Bake at 350° for 30 to 45 minutes.
Puree cottage cheese, buttermilk, lemon juice, horseradish, mustard, garlic, basil, oregano and pepper together in a blender. Serve 2 tablespoons over greens.
Mix sugar and cinnamon. Thoroughly butter a tube pan.	Cut each biscuit into quarters and form into marble size balls. Dip balls in melted butter, then in sugar and cinnamon. Drop balls into tube pan, forming a layer. Sprinkle with chopped nuts. Repeat to use all balls. Drizzle melted butter over top. Bake at 375° to 400° about 15 minutes.
Mix all ingredients in a large bowl. Store in an airtight container. Makes 10 1/2 cups snack.
In medium bowl, add fruit salad, pineapple tidbits, mandarin oranges (drained), package of pudding and sliced bananas. Stir ingredients and, if you would like, put maraschino cherry halves on top.
Combine mayonnaise, salad dressing, sour cream and mustard. Mix thoroughly. Fold in flaked fish. Chill overnight to blend flavors. Serve with chips, crackers or toasted party breads.
Brown hamburger, onion and salt; drain. Add chili with beans, tomato sauce, pepper and sugar. Simmer while cooking spaghetti. Layer in casserole first, half of spaghetti, then half of meat mixture. Next, layer some Velveeta cheese slices, then rest of spaghetti and meat mixture. Top with Velveeta slices. Cut slice in small pieces. Bake at 350° for 15 to 20 minutes.
Blend flour, butter, sugar, lemon rind and egg yolk. Make small balls. Dip each in egg white and roll in chopped almonds. Place on a greased baking sheet. Make a depression in each ball and bake in a 375° oven until lightly browned. Fill depressions with jam. Makes 20 to 30 kisses.
In small bowl, mix flour and baking soda; set aside. In small saucepan, combine butter, sugar and water. Bring just to a boil; remove from heat. Add 1 cup chocolate pieces and vanilla; stir until chocolate is melted and mixture is smooth. Transfer to a medium bowl. Add eggs, one at a time, beating well after each. Gradually add flour mixture, beating until smooth. Stir in remaining chocolate pieces and nuts. Spread in a greased 9-inch square pan. Bake at 325° for 30 to 35 minutes. Cool completely before cutting.
Combine all ingredients except boiled eggs. Let stand in a 9 x 13-inch baking pan overnight. Slice and add eggs. Bake at 350° for 1 hour. Serves 8.
Cook the first 5 ingredients in a large skillet over medium heat, stirring constantly, for 5 minutes. Add tomatoes, salt and pepper. Cover, reduce heat and simmer 5 minutes. Serve over rice. Yields 4 servings.
Cook chicken in microwave covered dish for about 6 minutes per pound. Cool and chop; put in 8 x 8-inch casserole dish. Add celery, almonds, eggs and water chestnuts. Mix together mayonnaise, cream of chicken soup and lemon juice. Add mixture to chicken. Sprinkle crushed chips over all. Bake at 400° for 30 minutes. Cut into squares and serve on lettuce leaves.
Heat oven to 400°. Lightly grease 10-inch pie plate. Sprinkle zucchini, tomato, onion and cheese in pie plate. Beat remaining ingredients until smooth, 15 seconds in blender on high speed or 1 minute with hand beater. Pour into pie plate. Bake until golden brown and knife inserted in center comes out clean, about 30 minutes. Let stand 5 minutes. Makes 6 servings.
Preheat oven to 475°. Place roast on grill pan and season. Cook fat side up. Use garlic inserted into slits in the fat, freshly ground black pepper, paprika, seasoned meat tenderizer, etc. Place in oven uncovered with a meat thermometer inserted into the center. Cook 30 minutes. Reduce heat to 325° or 350°. Cook to your taste. Medium-rare usually takes 2 hours. Let stand about 15 minutes before cutting with an electric knife. Mix au jus according to package directions.
Crumble cooled corn bread, add onions, peppers, tomatoes and celery; mix well. Add mayonnaise and mix thoroughly. Refrigerate several hours.
Prepare 1 package jello with 1 cup boiling water and 1/2 of fruit. Refrigerate until set. Spread sour cream over congealed layer. Repeat 1st layer and chill until firm.
Cream butter, peanut butter, sugars, egg and vanilla. Sift dry ingredients; blend into creamed mixture. Shape into 1-inch balls and press with fork. Bake at 375° for 10 to 12 minutes.
Bring 3 cups of water and salt to boiling in large saucepan. Peel parsnips, halve lengthwise and cut crosswise into 1/2-inch thick slices. Peel sweet potatoes and cut into 1/2-inch cubes. Cut broccoli into stems and separate head into small flowerets. Peel stems and cut into 1/2-inch dice. Add broccoli stems, parsnips, sweet potatoes and onion to boiling water. Lower heat. Simmer 6 minutes. Add broccoli flowerets; simmer 3 minutes or until vegetables are tender. Combine Ricotta cheese, milk, potato flakes, pepper, nutmeg and sugar in blender until smooth. Stir Ricotta mixture into vegetable mixture in saucepan until blended. Gently heat through. Ladle into soup bowls and sprinkle with Parmesan cheese.
Use any kind of chicken pieces, legs, thighs or breasts. Cut peppers into strips and cook in a little oil in a large soup kettle until soft. Add chicken, 1 cup liquid, tomatoes and seasonings (salt and pepper to taste). Stir together. Bring to a boil, then reduce to a simmer. Cover and let cook for approximately 1 hour.
Mix cranberries, sugar, pecans and pineapple. Let sit overnight in refrigerator. Before serving, add rest of ingredients. This keeps well for several days in refrigerator, also freezes well. Old family recipe used every Thanksgiving and Christmas.
Sear chops on both sides. Put in a roaster. Combine remaining ingredients. Top each chop with mixture. Bake at 250° for 1 hour 15 minutes.
Mix well and form into patties. Put some butter and Worcestershire sauce in frypan and melt. Add garlic salt and real garlic to this and fry burgers. Top with Cheddar cheese until melted.
Heat oven to 350°. Grease muffin pan or spray with Pam cooking spray. Spread biscuits on bottom and side of muffin pan to form cups. Crumble and brown sausage; drain grease. In separate pan, scramble eggs until almost done. Add sausage and scramble until done. Divide egg and sausage mix into biscuit cups and top with cheese. Bake 6 to 8 minutes or until biscuits are done. These are good to freeze and microwave later.
Saute onion in small amount of oil until soft; add Serrano peppers; brown. Chop tomatoes and cut up cilantro. Add to pepper and onion mixture. Add garlic, salt and pepper. Cook until thick. Enjoy with tostados; add to cheese, etc.
Dissolve jello in 2 cups of water. Add 1/2 cup cold water. Slice strawberries, then stir into jello mixture. Set aside. Cream sugar and butter. Stir in coarsely crushed pretzels. Put into 9 x 13-inch pan. Bake at 350° for 10 minutes. Cool. Blend cream cheese, sugar and 4 1/2 ounces of Cool Whip. Spread over crust. Pour jello mixture over cream cheese. Layer. Refrigerate. Top with balance of Cool Whip.
Mix together the first 4 ingredients. Beat remaining ingredients together and fold into flour mixture. Wrap in wax paper and chill for at least 15 minutes before rolling. Will keep for about 3 weeks in refrigerator.
Combine nuts, sugar and coconut; add butter and milk. Mix well; chill. Form into balls; chill balls until firm. Melt paraffin and chocolate chips together in double boiler. Insert wooden picks into candy balls; dip into chocolate mixture. Place on waxed paper to harden.
Place flour and salt in a large mixing bowl. Add olive oil and stir in. Add desired food coloring to 1 cup of water. Stir well. Stir water into flour and salt mixture. Use hands to mix in. Gradually add water, a tablespoon at a time, mixing it in well, until a pliable dough has formed. Makes about 4 cups of play dough. Store in a zippered bag or tightly covered plastic bag.
Drain bacon on towel; add to drippings the onions, letting them brown slightly. Add celery, potatoes and broccoli. Sprinkle with dill, salt and pepper. Pour water over mixture. Bring to boil; reduce heat and simmer for 30 minutes. Stir in milk before soup reaches the boiling; stir in cheese. Simmer until melted. Serve with crumbled bacon on top.
Bring to boiling point, then mix with 1/3 pkg. herb stuffing mix.
Heat soup, milk, cheese, onion and butter. Add cheese until soup is consistency you want it. Do not make it too thick. Add cooked broccoli. Simmer a few minutes. Taste improves when it is left in the refrigerator for a couple of days.
Fill cup 1/3 full of juice and fill rest of way with plain or fruit flavored seltzer.
Mix together first the vanilla and almond extract. Mix milk, coconut, 1 package Jell-O, almonds, sugar and flavorings. Form into strawberry balls. Roll in remaining package of strawberry Jell-O. Allow to dry on wax paper and store in airtight containers. Do not refrigerate. Yields 25.
Brew 2 cups of regular tea. Cool slightly. Add fruit juices and sugar. Add ginger ale just before serving. Serve over ice.
In a greased glass Pyrex dish, put broken up bread; cover with ham, sausage or bacon. Beat eggs, milk, seasonings and cheese. Pour over bread and meat layers. Let set overnight. Bake at 325° for 1 hour.
In medium saucepan, combine broth, coconut and margarine. Bring to a boil. Stir in rice. Reduce heat; cover and simmer 15 minutes. Stir in beans; cover and cook an additional 5 minutes or until liquid is absorbed.
Cut in all ingredients. Crumble crackers. Mix well. Heat milk in double boiler and melt marshmallows. Pour over crackers and other ingredients. Keeps well for weeks in refrigerator.
Let cheese soften. Mix ingredients with cheese. Shape and chill, then roll in chopped pecans.
Slice zucchini in half lengthwise. Hollow out and reserve 1/2 of zucchini insides. Dice the reserved insides.
Mix apple juice, cream soda, cornstarch and cinnamon. Pour over apple slices to coat well. Pour filling into crust lined pie plate. Top with remaining crust. Bake at 425° for 45 minutes or until golden brown and apples are tender.
Preheat deep fryer to 350°. Wash and split wings. Season with spices to taste. Coat with flour. Cook 10 to 20 minutes.
Beat eggs slightly; add sugar, salt and milk. Stir in flour gradually and beat until smooth. Cover bowl and let stand for a while so bubbles will break down. Dip iron in mixture; fry in hot oil until slightly light brown. Sprinkle with sugar (optional).
Mix all ingredients gently. Roll out on wax paper, keeping dough about 1/2 to 1 inch thick. Cut out with biscuit cutter. Place on greased cookie sheet. Baste with butter before and after baking. Makes 10 to 12 biscuits. Bake at 400° for 10 to 15 minutes.
Mix sugar, cocoa, margarine and milk in a saucepan. Place over medium heat; bring to a hard boil and let boil 2 minutes. Remove from heat. Add peanut butter, oatmeal and vanilla and blend well. Drop teaspoonfuls of mixture onto waxed paper. Let stand until firm and cool.
Cream shortening and peanut butter. Gradually add sugar and cream well. Add unbeaten egg and extracts. Sift flour and baking powder. Add to cream mixture, a little at a time. Fill cookie press and form cookies on an ungreased cookie sheet.
Mix first 5 ingredients and form into balls. Place in baking dish. Cover with tomato soup and 1 can of water. Cover dish and bake around 1 hour in a 350° oven.
Grind berries. Add sugar and salt. Let stand for 1 hour. Make jello. Add berries and pineapple mixture together.
Cream together butter, cream cheese, and sugar until very creamy. Add eggs gradually alternating with flour. Add lemon flavor and vanilla. Pour into a greased & floured bundt pan. Bake 1 hour at 325°.
Combine sour cream, sugar, vinegar and salt. Add cucumbers and onions. Cover and chill. Yields 4 servings.
Beat egg whites with 6 tablespoons sugar and refrigerate while mixing cake. Cream sugar, butter and Crisco. Add egg yolks and blend on medium speed of mixer, then on lowest speed, add in flour, milk and vanilla. Mix well. Quickly add egg whites and fold in. Bake in tube pan (10-inch)) at 325° for 1 hour and 10 minutes.
Preheat oven to 350°. Lightly grease 9 x 13-inch baking dish. Combine first 3 ingredients in medium bowl and mix until finely crumbled. Stir in nuts. Press cups of mixture evenly into bottom of prepared dish. Add cinnamon, baking soda and salt to remaining mixture and blend well. Beat in egg, sour cream and vanilla. Gently stir in apples. Spoon evenly into dish. Bake until cake begins to pull away from side of dish and tester inserted in center comes out clean, about 30 to 40 minutes. Let cool completely in pan. Cut into squares. Top with vanilla ice cream.
Combine first seven ingredients in medium saucepan. Bring to boil, cover, lower heat and simmer 10 minutes. Set aside to cool, 1/2 hour. Press mixture through fine mesh strainer. Chill until ready to use. Then combine yogurt, sour cream and blackberry puree until smooth and silky. Garnish with reserved berries or top with Creme Fraiche.
Mix shortening and margarine together. Then add both sugars; mix until well blended. Add dry pudding mix; blend. Add eggs; mix well. Mix dry ingredients and slowly stir into batter. Stir in vanilla, then chocolate chips. Drop by spoonful onto greased sheet. Bake at 375° for 9 to 12 minutes. Remove from sheet immediately.
Preheat oven to 350°. Combine Crisco, sugar, eggs, apples, raisins and pecans. Sift together flour, soda and salt; add to mixture then add vanilla. Bake 1 hour and 25 minutes at 350° in well-greased tube pan.
Mix Kool-Aid, sugar and water, dissolving fully. Add juices; let set overnight. Add ginger ale just before serving. Kool-Aid may be substituted according to color scheme.
Bland all ingredients. Pour into pie shell and bake at 350° for 35 minutes.
In a large mixer bowl, cream the peanut butter, shortening, 1/3 cup sugar and brown sugar. Add egg, milk and vanilla. Beat well. Combine flour and soda. Gradually add to creamed mixture. Blend thoroughly. Shape dough into 1 1/2-inch balls. Roll in sugar. Put on ungreased cookie sheet. Bake at 350° for 10 to 12 minutes.
Mix by hand softened cream cheese, ham, American cheese, onion and ketchup. Shape into ball. Cover with nuts or pecans if desired. Refrigerate. Serve with crackers.
Mix and shape into rolls. Wrap in foil or wax paper and refrigerate for 24 hours. Bake 1 hour, unwrapped, on rack at 300°; turn once. Refrigerate before serving.