HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all together. Bake until creamy and hot. Serve with crackers or toast.
Blend Bisquick, cheese, salt and pepper; add eggs. Add grated zucchini to the mixture. Melt butter in skillet over medium heat and add zucchini mixture. Fry 3 minutes on each side. Serve warm. Makes 8 to 10 fritters.
Cook onion and garlic in Dutch oven in oil over medium heat, stirring constantly. Add tomato. Simmer 5 minutes, stirring occasionally. Add broth, water, basil, oregano and celery. Boil. Then reduce heat and simmer uncovered for 5 minutes. Add beans, macaroni and pepper. Boil, cover, reduce heat and simmer 15 minutes or until macaroni is tender. Stir. Serve sprinkled with Parmesan cheese.
Place roast in pan. Add onion soup and mushroom soup. Add the potatoes, carrots and celery the last hour. Bake at 350° for 2 to 3 hours.
Preheat oven to 325°. Mix soups and rice in 9 x 13-inch baking dish. Place chicken pieces on top. Sprinkle dry onion soup on top. Drizzle melted butter over dry soup. Sprinkle parsley and paprika over top. Cover tightly with foil and bake for 2 hours.
Gradually add powdered sugar to softened cream cheese, mixing until well blended with electric mixer. Add melted chocolate, vanilla and salt. Mix well. Add nuts. Press on buttered plate. Sets up very quickly, but stays soft and creamy.
Mix flour, brown sugar and margarine; add flour, cinnamon, salt, soda, egg, buttermilk and vanilla. Pour in greased cake pan. Top with the 3/4 cup topping; sprinkle with nuts. Bake at 350° about 25 minutes.
Mix eggs, oil, sugar, zucchini and vanilla. Mix together flour, salt, cinnamon, baking powder, baking soda and nutmeg, then add to the zucchini mixture. Mix until well blended. Then add the walnuts and raisins.
Mix and sift dry ingredients; add the milk gradually, then the egg, well beaten, and the melted butter. Bake in a hot oven in buttered gem pans for 25 minutes. Basis for one pan of 8 muffins.
Punch holes in potatoes with fork and coat with thin layer of shortening. Bake in 350° oven for approximately 1 hour or until done. Cut potatoes lengthwise and scoop insides out. Insides can be saved and used at a later date. Brush with melted margarine on insides of potatoes after they have been placed on cookie sheet. Place in oven for 10 minutes. Remove and fill with cooked bacon that has been crumbled. Mix the 2 cheeses, add to bacon in potato and return to oven until cheese is melted. Salt and pepper to taste; sour cream can be added if desired. Serve warm.
Mix tomatoes, bread crumbs and sugar. Pour into a slightly buttered baking dish. Dot with butter. Bake in a 375° oven approximately 45 minutes.
Combine cucumber, onion, green pepper and whole garlic cloves; add salt. Cover with crushed ice. Mix thoroughly. Let stand for 3 hours; drain well. Remove garlic. Combine remaining ingredients; pour over cucumber mixture. Bring to boil. Fill hot jars.
Sift flour, baking powder, sugar and salt together. Beat egg; add milk. Stir in dry ingredients; add melted butter.
In a large bowl, combine cake mix, vanilla pudding, oil, water, vanilla and eggs. In a 13 x 9-inch baking dish; pour butter and brown sugar. Arrange pineapple and cherries atop sugar. Pour cake batter over cherries and pineapple. Bake at 350° just until cake rises; then lower to 300° to get even browning.
Preheat oven to 425°. Bake pastry shell 8 minutes; remove from oven. Reduce oven temperature to 350°. Mix cheese with flour and bouillon. Add remaining ingredients. Pour into pastry shell. Bake 40 to 45 minutes or until set. Top with French fried onions during last 5 minutes. Let stand 10 minutes before serving. Serves 6.
Mix in a pan over medium heat until the mixture starts clinging into a ball. Knead until smooth. Store in a Ziploc or airtight container.
Place apples with juice in 13 x 9 x 2 pan. Sprinkle with sugar, cinnamon and vanilla. Spread dry cake mix evenly over apples. Grate frozen butter evenly over top of cake mix. Sprinkle pecans on top. Bake at 350° for 50 to 55 minutes.
Soak gelatin in 1/4 cup water. Heat cheese in the soup and add gelatin; cool. Add rest of ingredients and a pinch of salt and pepper. Mix in the shrimp; put into a mold and chill.
Preheat oven to 375°. Separate dough into 4 long rectangles. Place rectangles crosswise in ungreased 15 x 10 x 1-inch baking pan; press over bottom and 1-inch up the sides to form crust. Seal perforations. Bake for 14 to 19 minutes or until golden brown. Cool completely.
Mix in a large bowl the ground beef, onion soup and evaporated milk. With hands wet, shape mixture into loaf. Place in shallow ungreased baking pan. Bake at 350° for 1 hour.
In a saucepan, place lentils with enough water to cover, plus 1 cup. Add raw celery. Add chicken bouillon cubes and bring to a boil. Add hot sauce, salt, pepper and parsley. Cook 10 minutes or until firm. Do not overcook! Add water if needed.
Cook garlic, onion, celery and potatoes in oil for 10 minutes; stir often. Add broth, carrot, salt and pepper. Boil; reduce heat and simmer for 20 minutes. Stir in milk; heat through. Add cheese and parsley. Makes 4 servings.
Mix in bowl: red salmon, chopped onion, beaten eggs, bread crumbs and seasonings. Butter a loaf pan. Cook 1 hour in 350° oven.
Place chicken in a 9 x 13-inch baking dish. Place a slice of cheese on each piece of chicken. Mix soup and wine. Pour over chicken. Sprinkle herb stuffing over chicken, soup, etc. Drizzle melted margarine on top. Bake, uncovered, at 350° for 1 hour. Serves 8.
Cream shortening with sugar. Add eggs and beat until mixture is light and fluffy. Sift together the dry ingredients. Blend in the dry ingredients and the marmalade. Drop by teaspoonfuls on greased baking sheet. Bake in oven for 15 minutes at 350°. Makes 4 dozen.
Wash chicken. Mix lemon juice, olive oil and water. Taste, if too lemony add more water. Place thighs in 10 x 12-inch pan. Salt and pepper to taste. Sprinkle oregano over thighs, turn and do other side. Very carefully add lemon mixture to chicken having it about 1/2 inch over chicken; dot with butter. Bake at 350° for 1 1/2 hours. Makes 4 to 6 servings. Make Lemon Potatoes for vegetable.
After chicken meat has been deboned, combine all vegetables, soup, meat, chicken broth and milk into large mixing bowl. Stir well. Roll out one layer of crust very thin with a rolling pin and then place into an 8 x 8 square pan or a pie pan. Continue by pouring filling mixture on top of crust and then roll top layer before placing it on top of filling. Be sure to cut slits in top dough before baking at 350° for at least 1 hour.
Chunk pickles to neck of jar. Add dill and garlic. Heat other ingredients and fill cans. Put in hot water bath and cold pack only until boiling point, then remove immediately from water. They are ready in 2 weeks. Makes 7 quarts.
Mix 3/4 cup sugar, soft butter and egg. Sift together 2 cups flour, baking powder and salt. Add flour mix and milk (alternating). Fold in blueberries. Mix together with pastry blender the sugar, flour, and butter until coarse. Sprinkle on top of batter and bake in preheated 375° oven for 45 to 60 minutes. Makes 6 to 8 servings.
Sift dry ingredients. Cream margarine and sugar. Add eggs and pumpkin. Add dry ingredients, chocolate chips and vanilla. Bake in ungreased cookie sheet at 350 degrees for 10 to 12 minutes.
Mix pineapple with pistachio pudding mix. Stir by hand. Add to other ingredients and pour into covered bowl. Chill in refrigerator for about 6 hours before serving.
Put 1/2 of the cubed bread in bottom of 9 x 13-inch baking dish. Combine chicken, onion, green pepper, celery, mayonnaise and seasoning and arrange this mix over the bread cubes. Cover with balance of bread cubes. Beat eggs; add milk and pour over all. Cover and chill overnight (or for at least several hours) in refrigerator. Spoon the mushroom soup over top and bake uncovered in 325° oven about 1 hour.	Sprinkle cheese over the top for the last few minutes of baking.
Parboil 2 cabbages, after removing core, until most outer leaves are soft.
Boil slowly for 15 minutes and strain in quart receptacle. If needed add sufficient water to make a quart of tea. Keep in refrigerator. It may be sweetened as desired.
Place the potatoes in a steamer basket over simmering water. Arrange the cabbage wedges in a single layer over the potatoes. Cover and steam until the potatoes and cabbage are tender, about 25 minutes. While the vegetables are steaming, toast the caraway seeds in a small skillet sprayed with nonstick spray over medium heat, stirring until seeds turn light brown and fragrant, 1 to 2 minutes. Remove from heat and cool slightly. Stir the seeds, onion, garlic and salt into the yogurt until blended. Divide the steamed vegetables among serving dishes and spoon over the caraway yogurt. Serves 4.
After cake is baked and cooled, slice or split into 2 layers. Place one layer in a large bowl. Add 1/2 of the strawberries on top of the cake layer. Put 1/2 of the pudding over the berries, then add a layer of Cool Whip. Put second layer of cake on next; continue the same procedure.
Mix all ingredients together except potato chips, adding almonds last. Pour into an 8 x 5-inch oiled casserole dish. Sprinkle top with potato chips and bake at 450° for 20 minutes.
Mix sugar, eggs and flour together. Add rhubarb and mix well. Pour into pie shell and bake at 400° for 1 hour. 8 servings.
Mix all ingredients except potato chips. Pour into a 2-quart baking dish. Top with potato chips. Bake at 350° until warmed through. Makes 6 servings.
Beat thoroughly the ground steak, eggs, bread crumbs, ketchup, Accent, warm water and Lipton onion soup mix. Put into loaf pan. Cover with two strips of bacon, if you like that flavor. Pour tomato sauce over all. Bake 1 hour at 350°. Serves 6.
Separate cabbage leaves and place in boiling water until pliable. Mix all ingredients, except cabbage, tomato sauce and water, in mixing bowl. Fill each cabbage leaf with some of the meat mixture and roll up. Place in baking dish. Add tomato sauce and water. Bake covered in 350° oven for 1 hour. Serves about 4.
Cook first 5 ingredients together in double boiler until thick; add butter and melt thoroughly. Take off fire and add 1 teaspoon vanilla. Pour in pie shell. Cover with meringue made from 2 egg whites, beaten thoroughly with 4 teaspoons sugar added. Cook slowly until brown.
Combine eggs, salt and pepper. Dip chicken breasts in egg, then into bread crumbs. Heat oil in electric skillet to 360°. Brown chicken on both sides and remove to casserole dish. Stir tomato sauce and herbs in a pan. Heat until boiling, simmer 10 minutes. Sprinkle with Parmesan cheese and bake for 30 minutes, covered. Uncover top with Mozzarella. Bake 10 minutes more uncovered.
In large mixing bowl cream shortening with sugar until light and creamy. Beat in egg. Add flour, baking powder and salt. Blend well. Stir in peanut butter chips, fruit, coconut and almonds. Spread into greased 16 x 11 inch baking pan. Bake at 375° for 20 minutes. Meanwhile in small saucepan melt butter with milk over low heat. Remove from heat. Stir in sugar until creamy. Drizzle over warm cookies. Cut into 2 x 1 inch bars. Garnish each with halved cherry. When cool, wrap each bar in plastic wrap for mailing or giving. This kitchen-tested recipe makes 70 bars.
Preheat oven to 350 degrees. Melt butter in a 13x9-inch baking pan, sprinkle crumbs over butter. Pour milk evenly over crumbs, top with remaining ingredients. Press down firmly with fork. Bake for 25 minutes or until lightly browned, cool, cut into squares.
Mix Cool Whip, milk and lemon juice together. Drain the fruit and mix it with the milk mixture. Pour the mixture into 3 graham cracker crusts, then let chill.
In a glass serving bowl, combine pineapple, oranges and bananas. Fold in pudding mix, blending well. Serve at room temperature or chilled. Garnish with pecans or maraschino cherries, if desired. (I chopped up about 6 cherries and blended them in instead of using as topping, makes it look better.) Makes about 6 servings.
Scald milk; stir in sugar, salt and margarine; cool to lukewarm. Measure warm water into large warm bowl. Sprinkle in yeast; stir until dissolved. Stir in lukewarm milk mixture, egg and half the flour; beat until smooth. Stir in remaining flour to make a stiff batter. Cover tightly with waxed paper and refrigerate dough at least 2 hours. Dough may be kept in refrigerator up to 3 days.
Boil chicken breasts; cool and cut into bite size pieces. In greased casserole, layer chicken, thawed broccoli and several slices of cheese. Pour over the can of soup, undiluted. Have your Stove Top dressing made and put on top. Cook 1/2 hour at 350°.
Mix ice cream, Eagle Brand and Cool Whip. In an oblong cake pan, pour 1/2 crushed Oreos on the bottom of pan. Pour in ice cream mixture and top with rest of Oreos.
Alternately layer potatoes, onions and meat in casserole dish. Continue until all is used. Salt and pepper. Pour soup and water over all. Bake at 350° for 1 1/2 hours.
This recipe calls for half of a fresh or frozen turkey breast. If your market carries only whole turkey breast, ask the butcher to cut one in half for you.
Fry meats and drain. Add spices and cheese until melted. Spread on rye. Bake at 350° for 5 minutes. These freeze well.
Cook rice; follow directions on bag. Saute peppers and onion in small amount of olive oil. Add to chopped tomato. Toss with mushrooms, including juice. Add cooked rice; toss. Put in casserole dish; top with buttered bread crumbs. Bake until hot at 350°.
Mix all ingredients. Pour in a square casserole dish. Cook at 350° for 30 to 45 minutes.
Cook onion and garlic in butter and oil. Add chicken, salt and pepper. Cook over medium heat until done. Stir in cilantro.
Top ham with cheese. Place broccoli spear in center. Roll up. Secure with toothpicks. Place in 6x10 baking dish. Cook onions in butter until tender. Blend in flour and seasonings. Gradually pour over ham. Bake 350 degrees 25 minutes.
In a 6 to 8-quart kettle, melt 1/4 cup butter over medium heat. Saute onions until tender but not brown. Add potatoes, salt, pepper and water. Top with fish and simmer 25 minutes or until vegetables are tender. Stir in scalded milk, evaporated milk and the rest of the butter. Heat but don't boil. Add more salt and pepper, if desired. Makes 4 1/2 quarts.
In a medium saucepan, heat on medium-low chili with beans and 1/2 jar of the salsa until it thickens. Once that is thickened, pour the contents into a flat, glass dish, either oblong or an old glass pie dish. Add other ingredients: first sour cream, then sprinkle lettuce, cheese, tomatoes, onion and black olives over the top.
Fry turkey burger and onions until brown. Add remaining ingredients and stir well. Reduce heat, simmer, stirring occasionally until thick, 25 to 30 minutes. Remove bay leaf before serving.
Bring concentrate to a boil; add cranberries and dates. Cover and cook until moist and thickened. Stir occasionally. Add honey. Remove from heat and stir in nuts. Cool completely. Roll dough into a rectangle 20 x 6-inches, 1/2 inch thick. Spread filling over center third of dough lengthwise. On each long side, cut 1-inch slices, 2 inches long. Starting at one end, fold strips at an angle across filling, alternating from side to side. Place bread on oiled cookie sheet. Gently brush top of bread with 2 tablespoons apple juice concentrate. Cover; let rise in warm place until almost doubled. Bake at 350° for 20 to 25 minutes or until golden brown. Remove from cookie sheet and cool. Serves 24.
Cook ground meat in butter until brown. Add onion, bell pepper, celery and garlic; cook until tender. Add bread crumbs and egg; cook another 5 minutes. Add chopped cucumbers. Top with bread crumbs and bake at 300° about 20 minutes.
Brown hot sausage and onion. Drain. Mix meal, baking powder, salt, milk, eggs, creamed corn and salad oil. In greased pan, pour meal mix. Top with sausage and onion. Top with 2 cups grated Cheddar cheese. Pour rest of batter on top. Bake 35 minutes at 425°. Cool for 10 minutes and serve in squares.
Dissolve hot water and Jell-O. Add blueberries and pineapple. Let congeal. Mix cream cheese, sugar, sour cream and vanilla. Beat smooth. Spread over salad. Sprinkle top with 1/2 cup pecans.
Mix all ingredients in a heavy saucepan. Cook until very thick, stirring constantly. Have baked pie shell ready. Beat whites very stiff and add 3 tablespoons sugar; brown.
Mix ground beef, eggs, milk, onion, cornflakes and salt and pepper all together. Form into patties. Roll in flour and brown in fat. Place patties in baking dish. Cover with mushroom soup and 1 1/2 cups water. Bake at 310° for 45 minutes to 1 hour.
Cream margarine, shortening and sugar in mixer bowl until fluffy. Add eggs 1 at a time, mixing well after each addition. Sift flour, baking powder, cocoa and salt together. Add to creamed mixture alternately with milk, mixing well after each addition. Mix in vanilla. Spoon into greased and floured tube pan. Bake at 325° for 1 1/2 hours. Remove to wire rack to cool. May bake in 3 layers if preferred. Yield: 16 servings.
Grill eggplant over a charcoal fire for 30 to 40 minutes, turning frequently. Alternatively place on center shelf in a hot oven and cook until soft, again turning often.
Melt butter. Add spices, clams and chopped stems. Add wine. Simmer 10 minutes. Take off heat. Add bread crumbs to desired consistency, then add cheese. Stuff mixture into mushroom caps. Bake at 350° for 30 minutes.
Cut the coriander to small pieces. Mix the peanuts with the coriander chips. Add salt. Then add soy sauce. Finally add sesame oil. Mix well and is ready to be served.
Cut up cabbage; add water, tomatoes, onion, sausage, salt and pepper. Cook on low heat for 1 hour.
Mix all ingredients together with a mixer. Spread on tortilla shells and roll tightly. Chill 2 hours. Cut into 1-inch pieces and hold with toothpicks.
Mix and bake cake according to directions, using a greased and floured oblong pan (9 x 13 x 2-inch). While cake is warm, punch holes in top with fork. Pour Eagle Brand milk over cake. Sprinkle coconut over milk. Let cool. Spread Cool Whip over top of cake and sprinkle last package of coconut over Cool Whip. Cut in squares and serve.
Combine ingredients. Spread mixture on Thomas English muffins and broil until mixture melts. Cut each muffin into 4 pieces and serve hot.
Melt cheese in double boiler. Simmer meat until brown. Add hot sauce and cheese to meat and stir well. Chop lettuce, tomatoes and onions; toss. Just before serving, add meat and cheese mixture and toss. Add corn chips and toss again. Serve immediately.
Fry onion. Add hamburger; cook and drain. Add mustard, ketchup, salt and pepper. Add water. Cook until it comes to a boil, then serve.
Combine first 5 ingredients and simmer for 10 minutes; strain. Add livers to liquid. Cook below simmering 10 minutes. Drain. Pass through blender. Blend remaining ingredients with liver. Stir in brandy. Line 9 x 5-inch loaf pan with foil. Pack pate into pan. Chill.
Boil spirals. Rinse when done. Prepare 1 or 2 packages of Good Seasons Italian dressing as directed on package. Pour over pasta. Cut up meats and cheeses into cubes. Chop vegetables and add to salad. Chill. Use your own discretion as to the amount of meats and cheese (1/2 to 3/4 pound of each).
Blend together pudding mix, sugar and water. Cook over low hear until all sugar is dissolved, stirring constantly. Continue cooking over medium heat until mixture comes to a full boil. Remove from heat and stir in butter. Serve warm over ice cream, cake or brownies. Store in refrigerator and reheat in microwave as needed. Use sugar free pudding mix for a low carb treat.
Dissolve jello in boiling water. Add remaining ingredients. Let set in 9 x 13-inch glass pan.
Mix ingredients and pour into unbaked pie shell. Bake at 425° for 5 minutes and reduce heat to 375° for 25 minutes.
Cook meat pieces until all the water that cooks out of it evaporates. Add all the vegetables and stir-fry until transparent. Wrap small amount in egg roll wrappers and deep fry. Serve with sweet and sour sauce and fried rice and almonds (Rice-A-Roni brand).
Cream shortening and sugar; add eggs, vanilla and chocolate. Blend well. Add sifted dry ingredients alternately with milk. Add nuts. Drop from teaspoon 2-inches apart on greased cookie sheet. Bake in moderate oven (350°) 10 to 12 minutes. While warm, frost. Makes 2 1/2 dozen.
Melt 3 squares chocolate with shortening over warm water; cool slightly. Blend together eggs, sugar, vanilla and salt; stir in chocolate mixture, then flour. Fold in walnuts. Turn into well-greased 8-inch square pan. Bake at 325° for about 40 minutes. Spoon preserves over hot brownies; spread carefully. Let cool. Spread Velvet Chocolate Glaze over brownies.
Put bananas and shortening in a mixing bowl with 2 tablespoons sour milk. Add dry ingredients. Add 1 tablespoon sour milk, vanilla and eggs. Beat 2 minutes. Pour into a 9 x 13-inch pan. Bake at 375° for 30 minutes. Nutmeats may be added, if desired.
While penne pasta is cooking, add onions and carrots to olive oil. Cook until tender. Add broccoli and squash and cook until tender. Add seafood to mixture and cook until done (another 3-4 minutes). Add seasonings to mixture. Serve on top of pasta. Add additional olive oil and toss.
Preheat oven to 400°. Combine sugar, flour, cinnamon, nutmeg and salt. Toss sliced apples in sugar mixture and turn into pie shell. Combine oats, brown sugar, pecans, cinnamon and melted butter. Sprinkle over apples. Bake about 40 minutes or until topping is brown and apples are tender.
Melt butter in a 9 x 13-inch baking dish. Mix the cheese, mustard, sausage and bread; pour in dish. Add the milk and eggs just before baking. (May be assembled the night before, except for milk and eggs.)
Season brisket according to taste. Set crock-pot on high and put in the brisket and pour barbecue sauce over it. Cook on high for 4 1/2 hours or until desired tenderness.
Take a 1 1/2 or 2-quart pot and melt butter in it. Add Karo and sugar. Cook at medium heat until it comes to a boil while stirring the whole time. Take off heat and add peanut butter, stir until completely melted. Have your corn flakes in another large bowl, then pour your heated mixture over them. Drop by spoon onto wax or aluminum foil. Let cool, then eat. I usually make a double batch. The kids love this.
Combine all ingredients together. Batter will be thin. Pour into a greased 9 x 13-inch pan. Bake at 350° for 35 to 40 minutes. Do not overbake. Do not wait for cake to pull away from pan. It will be dry. This cake will be very moist. Top with your buttercream icing or chopped nuts. Put chopped nuts on before baking.
Combine all ingredients and mix well. Chill several hours in the refrigerator and serve with potato chips or small crackers.
Fill a kettle with at least 6 cups of cold tap water. Place the pot on the stove and bring the water to a boil over medium-high heat. Place the orange on a cutting board and cut it into 4 pieces. Remove as many seeds as possible and put 2 of the quarters in the pot, reserving the remaining 2. Repeat process with the lemon. Add the tea bag, cinnamon stick and clove to the teapot. When the water in the kettle reaches boil, pour the heated water into the pot; cover and let the mixture steep for 3 minutes. Remove the cover and with a wooden spoon, press down on the fruit quarters. Stir the tea well, then remove the bag and other ingredients. Carefully fill 4 tea cups with the tea. Serve with honey and extra orange and lemon. Let friends sweeten and flavor their own tea.
Mix all ingredients. Marinate chicken for 2 to 3 hours or more. Bake at 350° for 45 to 60 minutes, depending on size and amount of chicken.
Fry the hamburger with chopped onion, bell pepper and celery; drain. Add remaining ingredients. Simmer about 30 minutes.
In a 9 x 13-inch cake pan, dump the applesauce. Spread it to cover bottom of pan. Dump pineapple over top of the applesauce; spread. Next, dump the white cake mix; spread evenly. Pour melted butter over cake mix. Spread so that it covers all of the cake mix. Sprinkle pecans on top. Bake in oven for about 35 to 45 minutes, or until top is lightly browned.