HumbleIntelligence/food-ner-1-Million huggingface dataset:
Lightly grease 10 1/2-inch pie pan. Cook and drain broccoli. Mix with onion, pepper and cheese. Put in pan. Beat remaining ingredients in blender 15 seconds on high. Pour over vegetables. Bake 35 to 40 minutes at 400°. Cool 5 minutes and serve.
Cream butter with sugar. Stir in chocolate; add egg. Beat 5 minutes on high speed. Fold in 2 cups Cool Whip; pour into chocolate crust. Chill 2 hours.
Heat oven to 350°. In large frying pan, heat oil until hot. Saute onions until soft. In large bowl, whisk together the eggs, cheese and seasonings. Put onions into unbaked pie shell. Pour egg mixture over onions; sprinkle with more cheese. Bake on middle oven rack for 35 to 40 minutes, or until tester comes out clean. Yields 6 servings.
Add potatoes and onion to boiling water. Cover and cook 15 to 20 minutes or until tender. Mash potatoes slightly with fork to thicken soup if desired. Add milk, butter and seasonings. Heat.
Thaw sausage- Open crescent roll. Unroll and break into 4 rectangular strips. Cover with sausage. Roll up. Use separate knife to cut each roll (easier if you put roll In refrigerator to get cold) I get 5 pinwheels out of each roll=20. Bake on ungreased cookie sheet at 350 degrees. 12 - 15 minutes.
Mix together. Roll into small balls. Place on ungreased cookie sheet. Flatten slightly with hands. Bake at 350° for 10 minutes or until light brown. Kids of all ages love these!
Mix all ingredients. Drop by teaspoon on greased cookie sheets. Bake for 10 minutes at 375°. (A good afternoon snack.) Yields 4 dozen.
Preheat oven to 350°. In medium bowl, combine flour and sugar; cut in margarine until crumbly. Press firmly on bottom of 9 x 13-inch pan. Bake 15 minutes. In medium bowl, beat milk, egg and vanilla. Stir in chips and pecans. Spread evenly over crust. Bake 25 minutes or until golden brown. Cool. Cut into bars. Store covered in refrigerator.
Place chicken in dish; cover with sour cream and chicken soup mixture. Top with crushed crackers and pour melted butter over crackers. Bake at 350° for 20 minutes.
Pour dressing over warm potatoes; chill 2 hours. Add celery, onions and chopped egg whites. Add sieved yolks. Mix mayonnaise, sour cream and horseradish mustard. Fold into salad. Add salt and celery seed to taste. Chill 2 hours. Add 1/2 cup diced, pared cucumber if desired. Makes 8 servings.
Melt margarine in saucepan. Add onion and let simmer until onion turns light brown. Pour all ingredients in casserole dish and cook in oven at 350° for 45 minutes to one hour.
Combine all ingredients and mix well. Drop by teaspoon on ungreased cookie sheet. Bake at 350° for 12 minutes. Makes 5 1/2 dozen.
Brown meat; drain excess fat. Layer meat with tortillas in 9 x 12-inch pan. Add onions and tomatoes. Combine soup and milk and pour over top. Cover and cook for 20 minutes on low. Add cheese after casserole is cooked. Yield: 6 servings.
Cut the broccoli into flowerets. Cut the tomatoes and onion into diced pieces. Shred the cheese. Mix all together. Add dressing to leave overnight.
Beat or whisk instant pudding mix and milk about 2 minutes. Cover and chill for 5 minutes. Stir together cream cheese, whipped topping, blending well. Place 1 cup crushed cookies evenly on bottom of large bowl or 9 x 9 dish.
Cook the chicken with celery and onions until tender. Put the chicken, soup and sour cream in a greased casserole dish. Sprinkle with dressing. Melt butter in hot water and pour over top. Bake, uncovered, at 375° for 30 minutes.
Saute onion in oil over low heat, stirring occasionally, for about 12 to 15 minutes, until tender, but not brown. Add potatoes and water; cover and cook slowly until tender, about 20 minutes. Force through sieve. Add seasonings and milk; heat thoroughly. Just before serving, add chopped parsley. Makes 4 to 6 servings.
Beat together first three ingredients. Add last three ingredients. Pour into unbaked pie shell. Bake at 325° for 1 hour.
Combine morsels and margarine in top of double boiler. Bring water to boil; reduce heat to low and cook until chocolate melts stirring frequently. Add marshmallows and cook stirring constantly until marshmallows melt. Stir in cereals. Spread mixture into 13 x 9 x 2-inch pan coated with cooking spray. Let cool. Cut in bars. Yield: 20 bars.
Wash and clean posole; put to boil in large pot. Add meat, onion, salt and garlic salt. Boil until tender, about 6 to 7 hours.
Cut up cabbage like for fried cabbage. Crumble raw hamburger up and put all in 1 cooker. Add stewed tomatoes, salt, pepper & garlic salt. Add water & tomato sauce and cook for 30 mins. or until cabbage is tender. Pour over mashed potatoes or rice.
Boil brown sugar, white sugar, salt and margarine together for 5 minutes. Remove from heat and add soda; stir well. Pour over 3 quarts of popped corn and stir well. Put into flat pan and put in an oven at 200° for 1 hour. Stir every 15 minutes while baking.
Cook water, sugar, and vinegar over low heat 8-10 minutes or soft ball stage. Add margarine and vanilla. Stir well. Pour onto greased platter until cool enough to handle. With buttered hands, pick up the blob and begin to pull. The more you pull the whiter it gets. Cut into small pieces with scissors. Be sure to keep hands buttered while pulling.
Combine in a large bowl the oats, whole wheat flour, brown sugar, salt and margarine. Pour the boiling water over. Stir into combined ingredients and let set until lukewarm. Dissolve in a cup the yeast in the warm water and a pinch of sugar. Stir in the white flour. Let raise. Punch down. Let raise again. Make out 2 loaves. Bake at 350° for 30 to 40 minutes.
Saute chopped onion, celery, green pepper and garlic in the butter. Add tomatoes, thyme, parsley, chili powder, sugar, salt, pepper, bouillon and wine. Saute the chicken with sausage. Add Tabasco to taste. Add meat and shrimp to veggies. Saute, stirring, for 1 hour on medium heat. Serve over rice.
Lay out on bottom of pan the rolls. Pour over rolls the sausage that has been cooked and drained. Sprinkle the hash browns over sausage. Beat 6 eggs, salt and pepper and 1/2 c milk and pour over hash browns. Top with grated Cheddar cheese. Bake at 400° until brown.
Brown beef and onions; add dry ingredients, tomato paste and water. Simmer 1 hour. Boil noodles; drain. Mix eggs and cottage cheese. Layer noodles, sauce and cheeses. Repeat. Bake at 375° for about 25 minutes.
In large bowl, combine cereal mix, pretzels and nuts. Set aside. In a small bowl, combine remaining ingredients, mixing well. Pour seasoning mix over cereal. Gently stir until evenly coated. Pour mixture into 13 x 9 x 2 pan. Bake at 250° about 45 minutes, stirring every 15 minutes. Spread on paper towels to cool. Store in airtight container.
The night before: Season meat with onion, curry, seasoned salt, pepper and ginger.
Run bologna, pickles, eggs and onion through meat grinder. Stir in mayonnaise and season to taste.
Put all ingredients in a large bowl. Mix together, then beat at high speed for 3 minutes, scraping sides of bowl as you beat. Pour batter into greased muffin pan. Bake at 350° for 30 to 35 minutes or until done. Should produce about 24 muffins.
Mix well and bake 7 to 8 minutes for small cookies, longer for large, at 350°, on an ungreased cookie sheet. Fill with:
Sift together dry ingredients. Add remaining ingredients until blended. Do not use mixer. Bake in a greased and floured angel food or Bundt cake pan. Bake at 350° for 1 hour and 20 minutes. Place aluminum foil over cake for last 20 minutes.
Saute 1/4 cup butter with the onion and celery. Melt 1/2 cup butter and add flour in large pan. Add the other ingredients and cook until cheese is melted well.
Blend oleo, sugars, eggs, vanilla and water; beat until light and fluffy. Add soda, salt, flour and chips; mix well. Bake in greased 14-inch pizza pan or a 15 x 10-inch pan for 15 to 20 minutes at 350°. Let crust cool, then add sauce.
Cook, debone and shred chicken. Saute garlic and chopped onion in skillet, add to crockpot. Add all ingredients (except toppings) to crockpot, and cook on low for 4 hours, or longer if desired.
Mix thawed hash browns with the oil, salt and pepper to taste. Spread in bottom and up sides of an 8 x 8-inch baking dish to make a shell. Bake in a 350° oven until lightly browned, about 20 minutes. Prepare meat while potatoes are baking. Brown hamburger with salt, pepper and chopped onion. Drain well. Add gravy mix plus water. Add package of frozen vegetables. Steam with meat until vegetables are tender. Add mushroom soup and 1/2 cup cheese. Also, add water chestnuts. Spoon over top of baked potato crust. Spread other 1/2 cup cheese over top. Place onion rings over top of all. Bake 20 to 35 minutes in a 350° oven. Recipe may be doubled. Use large 11 x 15-inch baking dish.
Melt butter in pan; add onions. Saute until tender. Add crab meat. Simmer 10 to 15 minutes.
Cook macaroni until tender; drain. Add ham, broccoli and 1 pack of cheese to macaroni. In a saucepan mix mustard and oil, heat to gravy consistency. Put noodle mixture in a casserole dish. Pour mustard and oil gravy mixture over it. Then top with other pack of cheese. Bake at 350° for 30 minutes.
Cream butter well. Gradually add 1/2 cup sugar; cream until fluffy. Add remaining ingredients and mix well. Pinch off small pieces of dough.
Prepare rotini to package directions. Drain and rinse in cold water. Combine all ingredients. Toss before serving.
Melt chocolate over hot water. Add sugar, milk, butter and salt. Boil to soft ball stage. Cool to room temperature. Add flavoring. Beat until creamy and thick.
Blend cake mix and pudding. Add water, eggs and oil. Beat at medium speed 4 minutes. Stir in coconut and nuts. Pour into 2 greased and floured 9-inch pans. Bake at 350° for 35 minutes.
Do not separate rolls. Cut through the middle, separating the top and bottom of rolls. Set aside.
Cream sugar and cocoa with eggs and oleo. Add evaporated milk and vanilla. Pour into unbaked pie shell. Bake at 325° for 45 to 50 minutes.
Mix flour and margarine together and press into a glass baking dish (7 1/2 x 12). Bake at 350° for 15 to 20 minutes. Cool. Mix cream cheese, powdered sugar and 1/2 of 9 ounce container Cool Whip. Spread on cooled crust.
Cook carrots according to directions. Place butter in a 1 1/2 to 2-quart microproof casserole. Cook, covered, on High (maximum power) for 1 minute, or until butter is melted. Add cranberry sauce. Cook, covered, on High (maximum power) for 1 minute, or until cranberry sauce is melted. Stir and mix in cooked carrots. Cook on High (maximum power) for 2 minutes.
Cream butter and Crisco well. Add other ingredients; add milk last! Add eggs, one at a time. Beat well after each egg. Blend well after milk, pouring mixture into floured tube pan. Bake in cold oven for 1 hour and 15 minutes at 325°. Cool about 10 minutes, then wrap in foil.
Cook potatoes, onion, celery and carrots until tender. Place in unbaked pie shell. In a small saucepan, mix chicken and broth. In a shaker, place water and flour and shake well until flour and water is of paste consistency. Add to boiling broth in saucepan. Turn heat down and stir until it thickens. Add to vegetables in pie shell and mix well. Top with second pie shell. Pierce top crust with knife so steam can release. Bake at 350° for 45 to 60 minutes. Serves 4 to 6.
Preheat oven to 400°. Mix 1 1/2 cups sugar, margarine, shortening and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt. Shape dough into 1 1/4-inch balls. Mix 1/4 cup sugar and cinnamon. Roll balls into the cinnamon-sugar mixture and place 2-inches apart on ungreased cookie sheet. Bake 8 to 19 minutes or until set. Remove from cookie sheet. Cool on wire rack. If using self-rising flour, omit cream of tartar, baking soda and salt.
Crush bananas. Add eggs, beaten lightly. Add other ingredients. Bake 1 hour at 325°. Makes one 5 x 9-inch loaf.
Use only small tender okra. Wash and drain okra, then pack into pint jars. To each pint add 1 teaspoon dill seed, 1 button garlic and 1 hot pepper. Bring water, vinegar and salt to a boil. Pour over okra. Put on lids, screwing bands tight. Process jars 5 minutes in boiling water bath.
Cut potatoes in half. Scoop out centers. Mash together all ingredients, except Parmesan. Fill shells. Sprinkle with Parmesan and a twist of pepper. Bake at 350° until heated through, about 15 minutes, if ingredients are cold. Has less than one gram of fat per serving.
Combine flour, sugar and salt and mix well. Cut in butter until it resembles coarse meal. Toss apples with water and lemon juice. Spoon into lightly greased casserole. Sprinkle flour mixture over apples. Bake, uncovered, at 350° for 35 minutes. Top with cheese. Bake an additional 5 minutes. Serves 8 to 12.
Place chicken and broth in 2 quart sauce pan. Bring to boil. Cut flour tortillas in one inch squares and add to chicken mixture. Reduce heat and simmer for 15 minutes. Serves 3-4.
Cook vegetables together and drain; set aside.	Melt cheese in soup. Pour 1/2 vegetables into greased 9 x 6-inch baking dish. Cover with cheese mixture.	Repeat. Crush crackers and put on top. Bake at 350° for 30 minutes, uncovered.
Spray cookie sheet generously with Pam. Lay crackers flat and close together. Cover cookie sheet with crackers. Boil butter and sugar for 2 minutes (no more, no less). Pour over crackers. Sprinkle with nuts. Bake for 10 minutes at 350°. Remove from pan and break apart.
Mix all ingredients together until well mixed. Put cake batter into 3 greased and floured cake pans and bake 25 minutes at 350°.
Combine sweet potatoes with other ingredients and pour into 9-inch pie shell. Bake at 425° for 15 minutes. Turn heat to 350° for 1 hour and 20 minutes.
Cook onion in small amount of hot fat until tender, not brown. Add soup, milk and cheese. Heat and stir. Break tuna fish in chunks; add with remaining ingredients. Pour into 2-quart greased casserole. Sprinkle with additional Parmesan cheese and paprika. Bake in moderate 375° oven 20 to 25 minutes. Top with ripe olives.
Beat or process cream cheese, sugar, 1 egg and vanilla. Spread in bottom of unbaked crust. Beat or process the rest and pour over first layer. Bake 1 hour at 350°.
Saute onions and garlic in butter; then add rice, soup and oregano. Bake at 350° for an hour. Add water occasionally.
Put first 2 ingredients into microwave-safe dish. Microwave on High for 3 minutes. Stir thoroughly and add vanilla. Pour into foil-lined 8 x 8-inch pan. Refrigerate for 4 hours.
Peel, slice and cook carrots in salted water. While carrots cook, cook tomato soup, vinegar, sugar, oil, mustard and worcestershire sauce into syrup, about 15 minutes. Add green peppers and onion. Cook another 2 minutes. Drain carrots. When tender, pour hot syrup over drained hot carrots. Refrigerate overnight.
Dilute broth as directed on label; set aside. Heat oil in large skillet. Add rice. Cook, stirring constantly, until golden brown. Pour broth in and add chicken, tomato, garlic, peppers and cumin. Bring mixture to a boil. Cover. Reduce heat and simmer 25 to 30 minutes or until liquid is absorbed.
Dissolve jello and sugar in boiling water. Add frozen lemonade and mix. Refrigerate 1 to 2 hours until slightly set. Add Cool Whip and mix well. Put into jello mold or cups and refrigerate until set.
Melt chocolate chips in a double boiler with Eagle Brand milk. Add peanuts. Stir and drop by spoonfuls on waxed paper. Let cool.
Mix yeast and 1/2 cup warm (not hot) water. Set aside to dissolve about 5 minutes. Then mix the sugar, salt, powdered milk and 1 1/2 cups water. Heat at low on top of stove to dissolve sugar and salt, about 5 minutes. Allow to get warm boiling hot then add margarine to milk mixture. (Allow the margarine to melt in milk mixture.) In a large bowl add 4 cups flour, yeast and milk mixture; then add slightly beaten egg. Mix well, it will feel elastic. Then add remaining flour, 1 cup at a time, mixing well after each addition. Cover bowl and keep in warm area. Allow dough to double in size, about 1 1/2 to 2 hours. Then knead dough on well floured area. Divide into 3 equal parts. Roll out about 1/2-inch thick and cut rolls with cutter or roll in a small ball and spray baking sheet with nonstick cooking spray. Cover and let rise until double in size; then, in a hot 400° oven, bake 15 to 20 minutes or until golden brown. Remove from oven and brush with butter immediately.
Mix together cookie crumbs and butter. Pat 2/3 of crumbs into 9 x 13-inch pan. Keep 1/3 crumbs for top. Beat together the pudding and milk until very thick. Add the softened ice cream and beat together until well blended. Pour pudding mixture over the crumbs. Spread Cool Whip over the pudding mixture and top with remaining crumbs. Refrigerate overnight. Serves 20.
Mix ingredients in large bowl. Bake in cast-iron skillet. Spray skillet generously with Pam cooking spray. Bake at 350° for 30 to 40 minutes or until done.
Cut each biscuit into fourths. In plastic bag, mix 2/3 cup sugar and 2 tablespoons cinnamon. Shake pieces of biscuits in bag and layer in greased Bundt pan. Sprinkle with nuts and mixture of margarine, brown sugar and cinnamon. Do another layer of biscuits and top with nuts and margarine mixture. Another layer of biscuits and nuts and margarine mixture. Bake at 350° for 30 minutes. Turn out of pan immediately.
Fettucini: Melt cream and Parmesan cheese over medium heat. Slowly add butter. Be careful not to scorch cheese and cream. Continue stirring and reduce heat when blended together. Add parsley and pepper to taste. Toss together with prepared fettucini.
Tear up cake in pan; mix pudding through it. Spread Cool Whip over the top. Cool and enjoy.
Let butter and cream cheese sit out until room temperature. Then cream together cheese and butter; add flour. Roll into one big ball. Pinch off into small balls, about 50. Refrigerate overnight.
Combine in a pint jar: ketchup, water, sugar, mustard, vinegar and Worcestershire sauce. Add to ground beef.
Cut corn off the cobs. Combine all ingredients in a large, heavy saucepan. Bring to a boil; reduce heat and simmer 20 minutes. Cool and ladle into pint size Ziploc bags. Seal and freeze.
Mix together and bake 1 hour at 350°. Stir occasionally while cooking.
Make cake according to package directions in a 9 x 13-inch pan. Cool cake 15 to 20 minutes. Use end of a beater or spoon and poke holes all over cake. Pour sweetened condensed milk over cake. Then pour butterscotch caramel over that. Frost with Cool Whip and sprinkle with crushed Heath bars. Chill and serve. A definite crowd pleaser! Very rich!!
Separate spinach into leaves. Swish in cold water. Repeat several times with fresh cold water to remove sand and grit. Pat dry with paper towels. To remove stems from spinach leaves, fold each leaf in half. Pull stem toward top of leaf; discard stem. Blot any moisture from leaves with paper towels.
Cut up broccoli and onion. Fry bacon crisp and cut up into small pieces. Mix sugar, vinegar and mayonnaise. Pour over broccoli, onion and bacon and mix.
Mix eggs, milk, rice, sugar, raisins, vanilla and salt; mix well. Bake in a 10 x 6 x 2-inch pan at 325° for 25 minutes. Stir and sprinkle with cinnamon. Continue baking approximately 20 to 25 minutes longer until knife inserted halfway between center and edge comes out clean. Serve warm or chilled with light cream. Serves 6.
Preheat oven to 375°. Thaw shell 20 minutes. In saucepan, melt margarine. Add onions. Saute 3 minutes. Mix cornstarch and milk. Stir into onions. Add chicken and peas. Stirring constantly, bring to a boil over medium heat and boil 1 minute. Add next three ingredients. Pour into 1 1/2-quart casserole for 9-inch or 9 5/8-inch shell. Remove shell from tin. Place on top of casserole. Trim edge if necessary. Cut slits on top. Brush with egg. Bake 30 to 35 minutes until golden.
Squeeze the juice of the lemon over apple slices. Mix together sugar, spices and apple slices. Fill pie shell with this mixture and dot with 1/2 stick butter. Pour half of the dry cake mix over apples. Melt 1 stick of butter and pour over the cake mix. Bake at 350° for 45 minutes.
Put pie filling on bottom of a 13 x 9-inch cake pan; spread evenly. Mix together dry cake mix, coconut and nuts. Sprinkle over pie filling. Drizzle melted butter over this. Bake at 375°, or 350° for glass dish, for 25 to 30 minutes or until bubbly and golden brown. Serve warm with ice cream or whipped cream.
Combine salmon, salt, parsley, cayenne pepper and lemon juice. Place cream into a saucepan. Bring to a boil. Blend flour and butter; then stir into boiling cream. Cook for 2 minutes. Stir salmon mix in and season to taste. Mix well. Let cool. Form into croquettes; roll first in beaten egg, then bread crumbs. Fry in hot oil.
Cut zucchini in half lengthwise. Place cut side down in a microwave-safe 2-quart square baking dish. Microcook, covered, on 100% power (High) for 2 to 3 minutes or until nearly tender (or cook in boiling water for 3 to 4 minutes). Scoop out pulp, leaving a 1/4-inch thick shell. Set shells aside. Finely chop the zucchini pulp; set aside. In a medium saucepan, cook onion in hot oil until tender, but not brown. Add chopped zucchini. Cook 1 minute more. Stir in flour, basil and pepper. Add milk all at once. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Gradually add zucchini mixture to the egg product or egg. Stir in Parmesan; spoon mixture into zucchini shells. Place in a 2-quart square baking dish. Bake, uncovered, in a 350° oven for 25 to 30 minutes or until filling is lightly browned.
Place a scoop of ice cream between two bread slices. Form around the ice cream and pinch edges together. Wrap in foil and return to freezer immediately, for at least 2 hours. Heat oil to almost smoking. Drop each ice cream bread ball into hot oil individually. Cook for no more than 10 to 15 seconds per side. Remove. Garnish with chocolate syrup and whipped topping.
Melt butter; add cracker crumbs. Place shrimp in buttered baking dish; cover shrimp well with buttered crumbs. Bake 20 to 30 minutes in 400° oven.
Blend first three ingredients. Chill. Using 1/2 teaspoon mixture for each, roll into 24 rolls. Place in 1 1/2-inch paper bonbon cups. Melt coating and remaining peanut butter, following microwave instructions. Spoon into cups. Chill. Makes 2 dozen. (Extra coating is good with walnuts and marshmallows.)
Combine vegetables, soup, 1/2 cup cheese, milk, pepper and 1/2 can onions. Pour into a 1-quart casserole. Bake, covered, at 350° for 30 minutes. Top with remaining cheese and onions; bake, uncovered, 5 minutes longer.
Drain vegetables. Bring to boil sugar, vinegar and oil. Pour over vegetables. Mix and refrigerate. Stir before serving.
Mix flour, salt, sugar and shortening together. Beat egg really well. Add vinegar and water to egg. Mix well and then add flour mixture. Put in refrigerator for 1/2 hour before using. Makes 4 balls.
Soften butter; beat in sugar. Add molasses; beat well. Sift dry ingredients into flour. Reserve enough flour to coat raisins and currants.
Place flour in bowl. Cut in margarine with pastry blender until crumbly. Add buttermilk and mix well. Stir in cheese. Mix well. Spoon onto baking sheet. Bake at 450° for 8 to 10 minutes. May bake partially and freeze.
Take soup, onions, pepper and broth and mix together. Spoon over chicken cubes. Top with stuffing mix and bake 30 to 35 minutes at 350°.
Mix together flour, buttermilk and mayonnaise. Spoon into buttered muffin pans.
Drain pineapple; reserve liquid. In skillet, brown chicken in shortening. Pour off fat. Add reserved liquid from pineapple, broth, vinegar, sugar, tamari and garlic. Cover and cook over low heat 40 minutes. Add pepper and pineapple. Cook 5 minutes more or until done, stirring occasionally. Combine cornstarch and water. Gradually stir into sauce. Cook, stirring until thickened. Serve with rice. Makes approximately 4 servings.
Mix all ingredients together. Sift biscuit mix on kneading board and put dough on that and sift more biscuit mix on top of dough. Roll and cut. Bake at 350° until golden brown (approximately 20 minutes). Brush with butter and serve.
Spray pizza pan with nonstick cooking spray. Roll cookie dough onto pizza pan and bake as directed on package. Allow dough/crust to cool.