HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend sugar, butter and graham cracker crumbs together. Press into a 12 x 8 x 2-inch baking dish. Bake at 350° for 10 minutes.
Cook zucchini and onion in butter over medium heat, no more than 10 minutes. Stir in salt, pepper and other spices.
Line baking dish with 8 pieces of chipped beef. Wrap 1 slice of bacon around each chicken breast and lay on top of chipped beef. Bake at 275° for 1 1/2 hours.
Lightly oil a 13 x 9-inch baking dish. Set aside. Preheat oven to 375°. Clean mushrooms and dry. Pull out stems. Place bottoms in baking dish; set aside.
Rinse and sort the beans. Soak them overnight in 8 to 10 cups of cold water; do not change the water. Bring the water to a soft boil. As the water heats, mince the garlic and chop the celery, then saut them. Add all with parsley, onion, bay leaves and seasonings to beans. Cover and boil gently, stirring occasionally, for 2 to 3 hours. It will thicken as the water reduces. The last hour or so, you may wish to remove the lid. Serve over rice.
Drain pineapple and heat the juice. Add jello and stir. Melt marshmallows in heated juice. Add fruit and fold in cream that has been whipped. Add pecans to fruit and cream mixture. Refrigerate. Serves 9.
Mix the first 3 ingredients together and let set overnight. Mix the last 6 ingredients and blend well. Pour over carrots and chill.
Cut margarine into flour as for pie crust. Put the cottage cheese in the blender with the vanilla and blend until the mixture is like whipped cream. Pour this mixture over the flour mixture and mix until all the flour is moistened with the cottage cheese. Place in the refrigerator overnight.
Mix sugar and Junket together. Beat eggs to a fluff consistency. Add milk and eggs; beat. Add all other ingredients; beat again. Add vanilla and enough milk to bring freezer to fill line. Freeze in freezer.
Mix flour, butter and powdered sugar. Press into 8 x 8 x 2-inch pan. Build up 1/2-inch edge. Bake 20 minutes at 350°. Beat remaining ingredients 3 minutes. Pour over hot crust. Bake another 25 minutes or longer. Cool and cut into squares. Put powdered sugar on top.
Cut and peel the apples. Mix sugar and cinnamon and pour over the apples. Melt butter. Add egg, flour and sugar. Pour over the apples. Bake at 325° until brown, approximately 40 minutes.
Dice potatoes, carrots and onions, then boil until tender in a small amount of water. Braise beef in frypan; drain, then add cooked vegetables. Simmer until heated through. Season with salt, pepper and thyme. Surprisingly good!
Combine eggs and milk. Add Parmesan and enough of the flour to make a stiff dough. (Add more flour, if necessary.) Cover and let rest a few minutes.
Cut each shrimp in half lengthwise. Cut each egg into eighths. In large bowl, combine the shrimp, egg sections, Blue cheese, Cheddar cheese, mayonnaise, honey and salt. Mix very gently and slowly, until well blended. Rub a 2-quart casserole with butter or margarine. Turn the shrimp mixture into it, and sprinkle with 1 cup of finely crushed potato chips. Bake in a preheated 250° oven for 1 hour. Serves 6. Rich and delicious.
Spread both slices of bread with mayonnaise. Place corned beef, Swiss cheese and Havarti cheese on one slice of bread. Top with sauerkraut and Thousand Island dressing. Grill sandwich on both sides. Serve with kosher pickle and chips of your choice.
Shape into rolls and refrigerate. Slice and dip into sugar or form into balls and dip into cream and powdered sugar.
Cream butter and sugars thoroughly. Add eggs, one at a time, beating at medium speed. Add flavoring. Sift dry ingredients; add to creamed mixture alternately with milk. Mix well. Place in large tube pan and bake in 325° oven for 1 1/2 hours.
Place pieces of meat in 1 1/2-quart casserole. Blend water and flour. Stir in gravy and cook and stir until thick and bubbly. Stir in beans and onion. Pour over meat. Top with mounds of mashed potatoes. Bake at 350° for 25 minutes.
Mix all ingredients together. Bake in greased casserole dish for 35 minutes at 350°. (Recipe may be doubled.)
Mix meat, milk, bread crumbs, eggs and mustard. Bake at 375° for 1 hour. Mix rest of ingredients and pour over loaf and bake another hour at 350°.
Peel cucumber, cut in half lengthwise and scoop out seeds. Cut cucumber and onions into 1 inch pieces. Place in blender. Add soup and water. Puree until smooth. Add sour cream and pepper sauce. Puree just to blend. Chill thoroughly. Garnish with cucumber slices. Serves 6.
Preheat oven to 375°. Spray two 9-inch round cake pans with Pam. Cream butter and sugar. Beat in eggs until mixture is very light and fluffy. Add extract. Combine mixture alternately with sour cream. Divide batter evenly in pans. Spread Wilderness cherry fruit filling on top. Sprinkle Streusel topping over cherry fruit filling. Bake for 25 to 35 minutes.
Mix all ingredients (except pecans) until it makes a firm roll. Roll into ball, then dip or roll in pecans.
Mix sugar, salt and cocoa in a saucepan. Add butter and milk. Bring to a boil. Boil for 1 minute and 30 seconds. Add remaining ingredients and mix well. Drop by spoonfuls onto waxed paper. Chill. Yields 2 1/2 dozen.
Season washed and cut up chicken with salt, pepper, paprika and garlic salt, if desired. Place in crock-pot. Mix tomato paste and beer together. Pour over chicken. Add olives. Cover and cook on low 7 to 9 hours. Serve over rice or noodles.
Mix ingredients, except tomato sauce; pack in a greased loaf pan. Pour tomato sauce over top of meat loaf. Bake 1 hour at 350°.
Grind together the linguica, onion and cheese using food grinder or food processor. Cut crust off bread and quarter each slice. Top each piece of bread with linguica mixture. Bake on cookie sheet at 425° for 10 minutes or until top browns and cheese melts.
Cream butter and sugar. Sift together flour, baking powder and salt. Add this alternately with 1 cup milk. Fold in 6 beaten egg whites. Pour batter into 3 (9-inch) cake pans that have been greased and floured. Bake at 350° until done.
Mix ingredients together. Pour into pie shell. Bake at 350° for 35 minutes.
Blend together milk, baking mix, eggs, salt and pepper. Heat oven to 400°. Lightly grease pie plate, 10 x 1 1/2-inches. (The recipe plates are perfect.) Heat 1-inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Heat broccoli (vegetable mixture) in this. Spread broccoli, onion, green pepper and cheese in bottom of pie plate. Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute by hand. Pour into pie plate. Bake until golden brown and knife inserted halfway between center and edge comes out clean, 35 to 40 minutes depending on your oven. Let stand 5 minutes before cutting. Garnish as desired. Refrigerate any remaining pie. Will freeze well also. Serves 6 to 8.
Chop onion and saute in butter until transparent. Combine with frozen potatoes, sour cream, chicken soup and 1 cup of cheese. Mix well. Sprinkle remaining cheese and corn flakes on top. Bake in casserole dish at 350° for 45 minutes to an hour.
Cook macaroni in salted water until tender. Drain and rinse. Melt margarine; add onion. Cook over low heat 3 to 5 minutes. Stir in flour, salt, thyme and pepper. Add milk gradually. Cook until thickened, stirring constantly. Put 1/2 of macaroni in lightly greased 2-quart casserole. Add 1/2 of chicken and cheese (in chunks). Repeat layers. Cover with sauce. Sprinkle bread crumbs and parsley on top. Bake at 350° for 25 minutes, covered, and 5 minutes more uncovered.
Combine first seven ingredients; beat until smooth. Pour into greased 9 x 13-inch pan. Sprinkle dry cake mix over pumpkin mixture and drizzle melted butter over cake mix. Bake in a 350° preheated oven for 1 hour. Serve with Cool Whip.
Add sugar to hot tea, then add remaining ingredients, except ginger ale. Stir well. Just before serving, add ginger ale. Fills one punch bowl.
Peel and boil potatoes until they are cooked done enough to mash. Drain. Save approximately 1 1/2 cups of the potato water. Mix dry milk with water. Use this, adding as you mash the potatoes, until they are fluffy. Mix in cheese. Cook lasagna noodles; drain. Saute onion in margarine. Coat sheet cake pan with spray margarine. Layer noodles, potatoes and onion. Repeat layers. Top with onion. Bake at 375° for 20 minutes.
Mix all well. Pour into unbaked pie crust. Cook 30 to 40 minutes at 300°. Makes 2 pies.
Beat egg whites and baking powder until stiff. Gradually beat in 1 cup sugar. Fold in crackers and pecans. Spread in well-buttered 9-inch pie pan. Bake at 300° for 30 minutes. Cool. Fill with strawberries and top with whipped cream.
Mix all ingredients thoroughly. Chill until served. Serve over tossed green salad. Makes 1 cup.
Beat cream cheese with electric mixer until smooth. Add rest of ingredients and beat until smooth. Pour in shell and chill.
Brown ground beef and onions. Drain well. Add spices, tomatoes, soup and rice. Stir well. Cover and simmer for 15 to 20 minutes. Stir in sliced olives. Cover with shredded cheese. Cover and let stand until cheese melts. Serve hot.
Mix first 4 ingredients. Spoon into balls. Brown in skillet; drain thoroughly. Add tomato sauce and preserves. Simmer for 1 hour. Serve with cracker and cheese on toothpicks.
Combine. Pour over chicken; cover. Bake at 375° for 1 1/4 hours. Turn chicken half way through and add can of mushrooms.
Break spaghetti in half and cook as directed on package until tender. Drain. Saute onions in margarine. Thoroughly mix onion and remaining ingredients with spaghetti in large bowl. Put spaghetti mixture in 2 containers and freeze. To serve, thaw and put in baking dish. Bake, uncovered, in preheated 350° oven until bubbly, 30 to 40 minutes. Makes a large amount.
Preheat oven to 375. Cream together butter & sugar. Add banana, egg & vanilla mix well. Sift together flour, baking powder, baking soda, salt, cinnamon & allspice and add to mixture. Stir in nuts, raisins. Drop cookies on well greased cookie sheet. Bake 15-20 minutes.
Mix all together and put crumbs on top. Grease baking dish and bake at 350° for 45 minutes.
Preheat oven to 350°. Bring a large pot of salted water to a boil and cook potatoes until tender but firm, about 15 minutes. Drain potatoes and transfer to a medium bowl. Mash together with milk. Place leeks in a medium saucepan with enough water to cover and bring to a boil. Cook 10 minutes or until tender. Drain and set aside. In a medium skillet over medium heat, cook and stir the ground beef until evenly brown. Mix in the onion, red and green bell peppers. Season with green chile peppers and soy sauce. Continue to cook and stir until vegetables are tender. In a medium baking dish, mix mashed potatoes, leeks and ground beef mixture. Sprinkle with cheddar cheese and top with ham. Bake 25 minutes in preheated oven until bubbly and lightly browned. Serves 8.
Put orange juice in medium size pan; add yeast and honey. Stir in 1 cup whole wheat flour and let stand in a warm place until bubbly, about 10 or 15 minutes. Beat egg until foamy and then stir in oil, honey and 1 cup whole wheat flour, salt and vanilla. When yeast is bubbly, stir it into egg mixture. Fill cupcake papers or greased tins 1/2 full. Turn oven to 150°. Let cupcakes rise in oven 40 minutes until they almost reach top of pan. Then turn oven to 350° and bake 20 minutes. Cool and eat. Makes 18 cupcakes.
Preheat oven to 250°. Combine dip mix, dill weed, oil, lemon pepper and garlic powder. Pour over crackers and stir until well mixed. Pour into jelly roll pan, spreading out evenly. Bake at 250° for 15 minutes, stirring occasionally. Cool. Store in airtight container. Nice to serve in small Dixie cups.
Mix together all ingredients except oil. Form mixture into balls. Heat oil and brown meat balls in oil. Place meat balls into sauce and bake at 325° for 35 to 40 minutes.
Add the sifted sugar gradually and cream these ingredients well. Stir the flour mixture in 3 parts into the sugar mixture, alternating with 1 can condensed tomato soup. Stir the batter until smooth after each addition.	Fold in 1 cup nutmeats	and 1 cup raisins. Bake in a greased tube or Bundt pan at 350° for 45	minutes. Spread, when cool with cream cheese frosting.
Combine all ingredients; mix well. Pour into two 9-inch pie pans. Bake at 325° for 30 minutes or until browned.
Preheat oven to 350°. Precook broccoli for 10 minutes. Drain. Add mayonnaise, cheese, soup, eggs and onions. Pour into baking dish and sprinkle extra cheese and saltine cracker crumbs on top. Bake for 45 minutes.
In a 2-quart casserole, layer 1/2 of onions, celery and peppers. Season with salt and pepper. Top with ground beef. Pour tomato sauce over. Top with remaining onions, peppers and celery. Salt and pepper. Arrange potato slices on top. Spread with soup. Bake, uncovered, at 350° for 1 1/2 to 2 hours. Do not stir.
Mix cans of everything together. Saute onions, then brown and drain meat. Add to other stuff. Add chili powder. Add your peppers and heat up or let simmer for 1/2 or 1 hour. Stir often.
Melt butter and brown sugar in iron skillet. Add pineapple and cherries. Mix eggs, sugar and fruit juice. Add baking powder, salt and flour. Mix well. Bake at 350° for 40 minutes.
Combine milk, sugar, biscuit mix, eggs, butter and vanilla in blender. Cover and blend on low speed for 3 minutes. Pour into greased 9-inch pie pan. Let stand 5 minutes, then sprinkle with coconut. Bake at 350° for 40 minutes. Serve warm or cold. Recipe is from Hills and Pines Garden Club, Raleigh, North Carolina.
Use 9 x 13-inch dish. Slice Twinkies in half longway. Lay in dish with cream side up. Pour thawed strawberries over. Mix milk, pudding, condensed milk and Cool Whip. Pour over top. Chill and serve. Excellent.
Cook Creamettes until tender. Place Creamettes on high lip cookie sheet. Mix egg through noodles. Pour spaghetti sauce on noodles. Sprinkle Mozzarella cheese on top. Slice up tomatoes and pepper in small pieces and place on top. Add pepperoni slices and bake in oven at 350° for 45 minutes to 1 hour.
Prepare dinner as directed on package. Stir in remaining ingredients. Heat thoroughly. Makes 4 servings. Serve with a salad on hot bread.
Sift together dry ingredients. Cut in shortening and peanut butter until mixture resembles coarse meal. Blend in syrup and milk. Shape into 2-inch roll and chill.
Mix together in large bowl. Shape into small balls and freeze on cookie sheet. When frozen, store in Baggies. Cook frozen at 350° for 20 to 25 minutes. Serve hot as appetizer.
Preheat oven to 350°. Grease 9 x 13-inch pan. Combine all ingredients except almonds. Pour into baking dish; sprinkle with almonds. Bake 1 hour. Good way to use leftover chicken or turkey.
In heavy 2-quart saucepan combine whipping cream and chocolate. Cook over low heat, stirring occasionally, until chocolate melts (8 to 10 minutes). Remove from heat. Add butter and stir until melted and creamy.
Mix all ingredients and pour into casserole. Top with 2 cups crushed potato chips and 1 cup grated cheese. Bake at 375` for 30 minutes.
Toss beef, flour and garlic powder. In a 2-quart casserole, microwave margarine with onion at High (full power) for 2 minutes. Stir in dry mix blended with water. Microwave for 8 minutes or until sauce is thickened, stirring once. Stir in sour cream. Serve over hot noodles.
Cut chicken into cubes. Marinate chicken in soy sauce, sherry and cornstarch. Chop all vegetables into bite size pieces. Heat wok or large frying pan to 400°. Add 2 tablespoons of oil and stir-fry vegetables for 3 minutes, then remove from wok. Add 3 tablespoons of oil; add chicken and stir-fry until chicken is white. Immediately add hoisin sauce; mix thoroughly. Re-add vegetables to heat. Add cashews. Serve over rice.
Beat cream cheese and condensed milk together on low until blended. Gradually add in lime juice and continue to beat until well blended. Pour into pie shell and chill until firm enough to slice. Serve with whipped cream.
Strain the juice of crushed pineapple. Mix flour and sugar and add well beaten eggs. Add this to the juice and cook until thick. Let cool well. Add the pineapple and miniature marshmallows, cut up. Add Cool Whip. Put in bowl and place in refrigerator.
Combine sugar, shortening, sorghum syrup and eggs and mix well. Add all other ingredients and mix real good. Chill in refrigerator for 1 hour. Make into balls the size of a walnut and roll in sugar. Bake at 325° for 7 minutes. Be sure and grease cookie sheets well (real well).
In a 2-quart saucepan, melt the butter, cocoa, shortening and water. Remove from heat; sift sugar and flour and mix. In small bowl, beat eggs, buttermilk, soda and vanilla. Mix with chocolate and bake in a well-greased and floured cake pan at 400° for 20 minutes (batter will be thin).
Cook ground beef and onion; drain. Add seasoning and water. Cook to thicken and let cool. Before serving, add corn chips and dressing.
In a large bowl combine concentrates and apple juice. Stir in ginger ale. Spoon sherbet into the bowl. Serve immediately.
Combine soup, water, parsley, salt and pepper; mix well. Add potatoes, onion and beef. Pour into lightly greased covered casserole. Bake at 325° for 45 to 60 minutes. Stir occasionally.
Preheat oven to 325°. In a large bowl, beat eggs until foamy. Add flour, sugar and brown sugar. Beat until well blended. Blend in melted butter. Stir in Nestle Toll House semi-sweet chocolate morsels and walnuts. Pour into pie shells. Bake at 325° for 1 hour. Makes three 9-inch pies.
Mix all ingredients except margarine and pour into greased 2-quart baking dish. Drizzle with melted margarine. Bake at 350° for 35 minutes.
Place rhubarb in pan. Sprinkle over with sugar, then sprinkle jello over. Top with marshmallows. Mix cake mix by directions on box. Pour cake over all. Bake at 350° for 40 minutes.
Beat eggs until light and fluffy; gradually beat in powdered sugar. Stir in melted margarine then add dry ingredients. Fold into egg mixture with nuts and fruits. Spread in greased 9 x 9 x 2-inch pan. Bake at 325° for 30 to 35 minutes.
Layer chicken and broccoli in 1 1/2-quart greased casserole dish. Mix soup, mayonnaise, curry powder and lemon juice together. Pour mixture over chicken and broccoli. Top with buttered bread crumbs. Bake at 350° for 30 to 40 minutes.
Combine dry ingredients. Cream sugar and Crisco or Spry. Add eggs. Add dry ingredients. Beat well by hand. Bake in slow oven, 325°, for 60 to 65 minutes.
Line a 9-inch square pan with graham crackers. Prepare pudding by directions on box. Let stand 5 minutes. Blend in Cool Whip. Spread 1/2 of the pudding mixture over crackers. Add another layer of crackers and remaining pudding mixture. Add another layer of crackers. Spread pie filling over top. Chill overnight. Great and simple!
Chop pepper, onion and celery into very fine pieces. Cook in butter over low heat until tender. Cook spaghetti per package directions. Mix soup, boned chicken, pepper, onion, celery and pimento with cooked spaghetti. Put in oven baking dish and top with grated sharp cheese. Bake at 350° for 20 minutes.
Mix sugar, shortening, egg, molasses and water. Stir in remaining ingredients. Cover and let chill 1 hour.
Take medium head of cabbage; cut into 2-inch pieces. Parboil in salt water until tender; drain. Cook meat. Cook rice. Saute onion and add parsley. Mix together meat, rice, onion and parsley. Grease deep casserole. Put layer of cabbage, then layer of meat, just enough to cover cabbage. Continue to layer until all ingredients are used. Pour tomato sauce or soup (diluted with 1/2 can water) over entire casserole. Bake covered at 350° for 45 to 60 minutes.
Preheat oven to 350°. Drain artichokes and chop. Combine with cheese, mayonnaise and garlic. Place in 1/2-quart ovenproof baking dish and bake 30 minutes until golden brown. Mixture may be prepared the night before and refrigerated until ready for baking. Serve hot with crackers.
Combine first 4 ingredients. Press into a 13 x 9-inch pan. (Reserve some dough to go on top.) Melt and mix together the next 4 ingredients on low heat until chocolate melts. Remove from heat. Add rest of ingredients. Spread chocolate mixture over dough in pan. Crumble remaining dough on top and press lightly. Bake at 325° for 20 to 25 minutes.
Cream together butter and powdered sugar. Blend in egg and vanilla. Add flour and mix well. Stir in pecans and cherries. Divide into rolls 10 inches long. Chill at least 3 hours. Cut into slices. Bake at 325° for 10 to 12 minutes, just brown at the edges.
In skillet, brown and drain sausage. Melt cheese and combine with sausage. Add tomatoes and chillies.
Melt in double boiler: the peanut butter and margarine. Mix in a large bowl: the Rice Krispies and powdered sugar. Add melted mixture to cereal mixture. Blend with hands until crumbly. Make into small balls (approximately 9 dozen). Set aside.
Mix together ingredients. Makes 2 small loaves or bake in 9-inch square pan or a little larger at 300° for 45 minutes to 1 hour.
Cream together the shortening and sugar. Add eggs, one at a time, mixing well. Add baking powder. Alternately add milk and flour, ending with flour. Add vanilla and mix well. Bake in a greased and floured pan at 350° for 1 hour.
Stir jello in boiling water. Add softened cream cheese. May use mixer to blend well. Add pineapple and Coca-Cola. Mix well and chill for several hours.
Mix together juices and water. Add just before serving time 2 quarts chilled ginger ale and 1 quart chilled soda water. Makes enough to fill a large punch bowl.
Cut tomatoes in half crosswise and sprinkle each half with 1 teaspoon Italian dressing, 1/4 teaspoon basil, salt and pepper. Combine butter and breadcrumbs; spoon over tomato halves.
Mix all ingredients together in a pan. Bring to a boil. Remove cloves and then serve.
Combine broth and basil in a 3 quart saucepan. Heat to a boil and stir in rice. Reduce heat to simmer and cover. Allow to simmer for 20 minutes or until rice is tender. In a small bowl, combine lightly beaten egg yolks and lemon juice. Beat with a fork until well mixed. Temper the egg yolks by gradually adding about 1/4 cup of hot soup to the yolk/lemon juice mixture, beating with fork to blend. Stir the tempered yolk mixture into the soup pot. Cook over low heat for 3 to 5 minutes or until soup begins to thicken slightly. Stir in butter. Taste and add salt and black pepper, if needed.
Combine all the ingredients, except the cheese. Place in a casserole and bake uncovered for 10 minutes at 375°. Place cheese on top and continue to cook for 20 to 30 minutes more.
Combine flour, egg, oil and milk. Add cinnamon and stir well. In hot buttered medium-high skillet, pour just enough batter for 1 pancake. When edges are bubbled through, flip over. Cover with butter and syrup.
Soften cheese; add pineapple and 1 cup pecans. Add remaining ingredients; mix well. Put mixture in a round bowl and chill. Form into a ball and roll in finely chopped nuts.
Soak beans in water overnight. Cook slowly in same water until skins break.	Add salt, brown sugar, molasses, mustard, Worcestershire sauce, onion and catsup. Put beans into bean pot. Wash salt pork; cut into 1-inch pieces. Press into top of beans, leaving only rind exposed. Cover and bake at 275° for 6 to 8 hours, adding water as necessary. Uncover during the last 30 minutes to brown. Serves 6.
Cook rice as directed. Boil chicken breasts; remove meat from bone. In a 9 x 13-inch pan, mix rice, soups, milk and chicken. Salt and pepper to taste. Bake at 350° for 25 minutes.
Thaw shrimp, if frozen. Peel and devein shrimp; cut in half lengthwise. Rinse; pat dry with paper towels. Set aside.
Mix all ingredients together very well. Form mixture into loaf. Spread top of loaf with ketchup. Bake in 350° oven for 1 hour.
Mix the first 5 ingredients into a saucepan; boil for 2 minutes. Remove from heat. Stir in remaining ingredients. Drop by teaspoon onto waxed paper. Let harden.
Cut broccoli, including tender part of stems, into bite size pieces and place in mixing bowl. Add kidney beans, onion, raisins and bacon.
Sift flour and sugar together; make a hole in center. Bring salt, oleo, Crisco, lard or oil, cocoa and water to boil and pour in well of flour and sugar. Then add eggs, soda and buttermilk. Mix, beat and pour in cookie sheet. Bake 20 minutes at 350°.