HumbleIntelligence/food-ner-1-Million huggingface dataset:
Crush cookies in zipper style plastic bag with rolling pin or in food processor. Mix cookie crumbs and butter. Press onto bottom and sides of 9-inch pie plate.
Beat cream cheese, oleo and powdered sugar. Add vanilla. Beat with electric mixer. Put on cake, then nuts. Store in refrigerator.
Heat beans in skillet on medium low heat until very hot. Turn off heat and add the rest of the ingredients and stir gently. Sprinkle more grated cheese on top. Serves 3-4.
Sprinkle dry gelatin over cottage cheese; add oranges and pineapple. Stir gently to mix. Fold in whipped topping. Cover and refrigerate at least 4 hours. Serves 8 to 10. May spread Cool Whip on top and garnish with orange slices.
Cut and place butter tabs in bottom of 9 x 13-inch pan. Peel and cut apples; pour over butter. Mix sugar, flour, baking powder and salt. Add eggs; mix. Pour over apples. Top with cinnamon. Bake at 350° for 20 minutes.
In a mixing bowl, beat cream cheese and 1 teaspoon vanilla until fluffy. Stir in nuts; set aside. Cut bread into 1 1/2-inch slices; cut a pocket in the top of each slice. Fill each pocket with about 2 tablespoons of cream cheese mixture.
Preheat oven to 350°. Cream together the sugar and butter and add the flavoring. Sift together the dry ingredients and add them alternately with the milk to this mixture. Add 1/2 of the pineapple (drained). Fold in the egg whites beaten stiff. Add the coconut; stir well. Place in greased and floured pans. Bake for 45 minutes.
Drain pineapple; reserve syrup. In skillet, brown chicken in shortening; pour off fat. Add reserved syrup, broth, vinegar, sugar, soy sauce and garlic. Cover and cook over low heat 40 minutes. Add green pepper and pineapple; cook 5 minutes or until done. Combine cornstarch and water; gradually stir into sauce. Cook, stirring until thickened. Serve with cooked parsleyed rice.
Spray large casserole dish with Pam. Apply layer of torn tortillas, top with seasoned meat (I use 1 package taco seasoning). Spread out whole chilies and open a can of soup and put it on; then throw on your grated white cheese and repeat layers. Bake at 350° for 30 minutes. Last 15 minutes, put on yellow grated cheese.
Mix all ingredients together. Put in a glass casserole dish. Dab top with butter, then sprinkle top with 1/2 cup grated Parmesan cheese. Bake at 350° for 1 hour, uncovered.
Combine first 5 ingredients and divide in half. Pour 1/2 over chicken and marinate for 1 hour. Grill chicken until no longer pink. Meanwhile, stir-fry carrots and celery until crisp-tender. Chop chicken into bite size pieces. Combine chicken, vegetables and linguini and toss with heated remaining sauce.
Brown ground beef and onions, drain. Mix in chile peppers. Mix corn meal, milk, eggs, creamed corn and oil. Pour 1/2 of batter in 9 x 13-inch pan. Place meat, onions and pepper on top of batter. Sprinkle with cheese. Pour remaining batter in. Bake 50 minutes to 1 hour at 350°. (Reduce heat to 300° for electric oven and check at 45 minutes.)
Cook cabbage 10 minutes and drain. Mix melted margarine with crushed crackers. Cover bottom of casserole dish with cracker crumbs. Spread drained cabbage over crumbs. Add soup mixture, Cheddar cheese, milk and mayonnaise. Spread over cabbage. Bake at 350° until "bubbly" and lightly brown, about 20 minutes. Add light layer of cracker crumb mixture and bake 10 more minutes.
Mix all ingredients in large bowl. Cover and chill for at least 4 hours. If dry, add more dressing before serving.
Cook macaroni in four cups salted water. Drain and place macaroni in baking dish. Mix together the butter, flour, salt, milk and grated cheese. Pour over macaroni. Cover with crumbs. Bake 30 to 40 minutes, or until milk is thickened.
Line bottom of a cookie sheet with crackers and set aside. Combine butter or margarine, sugar and nuts in a heavy saucepan. Cook on high heat until mixture comes to a boil. Reduce heat. Cook, stirring constantly, for 5 minutes. Pour evenly over crackers. Place chocolate pieces in top of double boiler. Melt over hot, not boiling, water. Spread evenly over toffee mixture. Cool. Cut into bars. Yields 2 1/2 dozen bars.
In a large heavy saucepan, melt the margarine over moderate heat, then blend in the flour and cook, stirring for 4 minutes. Slowly whisk in the chicken broth, the lemon rind and lemon juice and heat, stirring constantly, just to the boiling point (about 5 minutes). Adjust the heat so that the mixture simmers and cook, stirring occasionally, for 5 minutes. Add the chicken and cook 1 minute more over low heat. Stir in the mint. Serves 4. Preparation: approximately 10 minutes. Cooking time: 16 minutes.
Place a layer of potatoes in bottom of casserole dish and top with onions. Place a layer of green beans and top with onions. Alternate until all are used. Pour soup over all. Cook at 325° for 30 to 45 minutes, until potatoes are tender. Put cheese on top last 5 minutes of cooking.
Cream together the cream cheese and peanut butter. Add milk, confectioners sugar and whipped topping. Mix well. Pour into pie shells and freeze.
Wash potatoes well. Rub with cooking oil. Bake in a 425° oven for 45 minutes or until tender. Remove from oven. Cut off tops horizontally and remove about 1/4 of the insides of the potatoes. Toss chunk ham with sauerkraut. Mound meat mixture on top of potatoes. Sprinkle with cheese. Return to oven for 5 to 7 minutes until ham is hot and cheese melts.
Drain salmon; remove skin and bones. Flake. Dilute soup in milk. Heat soup until well blended. Add part of soup to salmon and mix well. Save remaining soup for sauce. Chill salmon mixture. Shape croquettes; roll in crumbs. Dip in slightly beaten egg to which a little water has been added. Roll again in crumbs. Bake 20 minutes at 375°.
Mix all ingredients well. Pour into greased baking dish. Bake 25 minutes in 425° oven.
Brown hamburger meat. Chop onion, bell pepper and tomatoes. Add to meat. Saute about 15 minutes. Add salt, pepper, cumino and garlic. Saute another 10 to 15 minutes. (You may add a small amount of water if needed.) Add beans and simmer 15 to 20 minutes.
Boil chicken. Cut into bite-size pieces. Warm soup and milk together. Mix chicken and soup mixture with stuffing. Put in casserole dish and bake at 350° for 30 minutes.
Combine oil and eggs; mix until creamy. Add sugar until smooth. Combine baking soda, salt, cinnamon and nutmeg. Mix until blended. Add pumpkin, then gradually sift in flour. Then add walnuts, pecans or raisins. Mix well. Pour into loaf pans about 1/2 full. Bake at 350° for 30 to 45 minutes.
Mix all ingredients well. Put 2 teaspoons of mixture in cup and add hot water.
Cook fettuccine according to package directions. While fettuccine is cooking, prepare Alfredo mixture.
Cook flour and milk in saucepan over low heat until very thick, stirring constantly. Cool completely. Cream the sugar and butter until light. Add vanilla. Add creamed mixture to cooled flour mixture. Continue beating until of consistency of whipped cream. Spoon flour into dry measuring cup; level or follow directions on bag.
While linguini is cooking, heat olive oil in a skillet. Add garlic and saute for about a minute. Add the spinach and saute over medium heat for 5 minutes. Add clams and their liquid and hot pepper sauce to taste and cook just until heated. Serve tossed with the linguini, adding freshly grated Parmesan cheese and black pepper to taste.
Thoroughly cream first 6 ingredients together. Sift flour and soda; chill on lightly floured board. Roll dough 1/4 inch thick; then cut with cutter. Place 1 inch apart on ungreased cookie sheet. Sprinkle lightly with granulated sugar for sparkle. Trim with red candies and raisins. Bake at 375° for 7 to 8 minutes. Cool slightly; remove to rack and cool. Makes 6 dozen gingerbread men.
Cover fish with water lightly salted. Boil about 15 minutes. Remove fish from water, let cool, then flake fish. Take water fish was boiled in and strain through cheesecloth or fine strainer. Save the water, (you should have about 1 quart of water.) Add vegetables to water and add another quart of water. Cook 20 minutes. Add salt, pepper, poultry seasoning, and garlic powder, and fish. Cook until potatoes are done.
Sprinkle jello over cottage cheese. Fold in. Add pineapple and oranges; mix well. Fold in Cool Whip. Chill.
Combine all of the ingredients except the flour and mix well. Then blend in the flour and pour into the unbaked pie shells.
Whip eggs and add to milk. Mix well. Mix together all dry ingredients and put in paper sack. Dip onion in egg wash; drain excess wash. Toss onion in sack. Remove onion. Shake off excess. Deep fry in 4 cups vegetable oil at 375° until light brown.
Mix cake mix, salt, 1/4 cup water and vanilla extract in mixer for 3 minutes. Gradually add balance of water and mix for 1 minute. Pour batter into lightly greased 10-inch square baking pan. (One 8-inch square and one 8 x 4-inch pan can be used instead.) Sprinkle batter with chopped almonds. Bake at 375° for 25 minutes. Cut bars in pan. Makes 2 dozen bars (2 1/2 x 1 1/2-inch), 45 calories per brownie.
Beat the first 4 ingredients until thick. Mix all ingredients together. Place in 2 greased loaf pans. Bake at 350° for 1 hour.
Soak endive or lettuce in water; drain. Place in salad bowl with olives, garlic, onion, tomato and salt. Separate egg yolk from white. Mash yolk. Add oil and vinegar gradually. Chop egg white; add tuna to salad. Salt to taste; pour egg yolk mixture over salad. Yield: 4 servings.
Roll biscuit dough on floured surface. Spread spoon of butter and sugar on dough. Sprinkle nutmeg, if wanted. Roll dough and place in baking pan. Repeat for each piece of dough. Sprinkle tops with extra sugar that's left and pats of butter. Pour milk over dough and bake at 325° until lightly brown.
Cook ground beef and drain. Add tomato sauce, soup mix, oregano and basil. Cook, covered, on low for 5 minutes. Uncover and cook 15 minutes. Combine egg, Ricotta cheese and Mozzarella cheese. Cut thin strips off tops of rolls and hollow out bottoms. Fill with layered meat mixture, cheese and more meat mixture and roll top. Cover each sandwich with foil and bake at 400° for 20 to 25 minutes. May be frozen and reheated.
Tear up tortillas and put in bottom of 9 x 13 x 2-inch pan. Top with cooked, cubed chicken (turkey is good too). Mix together in a large bowl the mushroom and chicken soup, salsa and chili. Top with Cheddar cheese and Jack cheese. Bake at 350° for 15 minutes, covered, and then 30 minutes, uncovered.
Heat oven to 375°. Grease 9 x 13 pan. Place apples in pan. Mix other ingredients and sprinkle over apples. Bake 45 minutes. Serves 12.
Mix first 4 ingredients, then add remaining ingredients. Just mix, do not beat. Bake 1 hour at 350°. Makes 2 loaves.
Peel tomatoes; trim out cores and cut each in half crosswise. Gently squeeze out juice and seeds. Blend crumbs with 3 tablespoons of oil, garlic, anchovy paste and cheese. Divide crumbs among the tomato halves, mounding firmly in place. Set tomato halves, with crumb sides up, in a close-fitting baking pan and pour the 2 tablespoons olive oil into pan. Bake, uncovered, in a 375° oven for 15 minutes. Serve hot or at room temperature.
Preheat oven to 325°. Combine first 7 ingredients in a bowl; stir well with a whisk. Stir in cheddar cheese and crabmeat. Spoon crabmeat mixture into a 1 1/2 quart casserole coated with cooking spray, and sprinkle with paprika. Bake at 325° for 30 minutes or until thoroughly heated. Serve with crackers or breadsticks. Yield: 3 2/3 cups.
Sift together flour, soda and salt. Cream together margarine, shortening, egg, vanilla and sugar. Add dry ingredients and mix well. Blend until smooth. Pinch off in bits about the size of a marble and flatten out with palm of hand on well-greased pan. Bake at 300° for about 10 minutes or until brown.
Cook sugar, water, corn syrup and cornstarch until clear. Stir in strawberry Jell-O and vanilla. Pour enough glaze to cover bottom of baked pie crust. Fill with berries. Add rest of glaze to cover berries.
Mix corn syrup and sugar in large glass container (preferably one that has a handle). Microwave on High for 8 minutes. Remove and stir in peanuts. Microwave 7 minutes. Remove and stir in butter and vanilla. Microwave for 2 minutes. Remove and add the baking soda. Be very careful, and work fast; the mixture will become very foamy while you are stirring. However, mix well and pour onto large cookie sheet or Teflon coated pan. When the peanut brittle becomes hard, crack and place in an airtight container.
Mix all ingredients together, except cracker crumbs and scalded milk. Put cracker crumbs on top of mixture and pour milk over all and mix in. Shape into loaf. Bake at 350° for 1 hour.
Combine. Bake in oven at 350° in long oblong pan. Do not grease pan. Go around edges with a fork and stick the fork in places on top of shortbread. Cut into slices while still warm.
Boil zucchini 3 minutes and drain. Saute onion in 2 Tbsp. oleo. Stir in 1/2 c. stuffing, soup and sour cream. Turn into casserole dish and top with remaining stuffing and oleo. Bake at 350° for 30 to 40 minutes. May be prepared a day ahead, except for baking. Serves 4 to 6.
Mix cooked apples, sugar and cinnamon and place in a small, greased casserole dish. Combine oats, flour, brown sugar and margarine. Crumble over apple mixture and bake at 350° for 30 to 45 minutes.
Melt butter in baking dish. Stir in dry macaroni and shredded cheese. Pour milk over mixture and don't stir. Bake, uncovered, in 360° oven for 1 hour.
Combine fruits and coconut in a large bowl. Fold in Cool Whip. Chill.
Peel and slice onions and potatoes. Fry out the salt pork; cut in cubes in bottom of large pot. Add potatoes, onions and seasonings. Pour 1 cup of water over potatoes, etc., and let simmer until done. Add clam broth and the same amount of milk. Let come to boil and serve with oysterettes (small round soda crackers).
Dissolve jello in water. Cool slightly. Chop tomatoes and add. Chop celery fine and add. Put in refrigerator until firm. Aspic may be done in a bowl or fancy tube pan.
Toss onion, lettuce and tomatoes with grated cheese. Add dressing and chill. Brown and drain ground beef. Add can of drained Ranch Style pinto beans and simmer 10 minutes. Cool and add to cold salad. Chill. Slice and add avocado. At last minute, crush and add Doritos chips. Mix together and serve.
Remove all fats from meats and cut into small pieces. Cut Mozzarella cheese into small pieces. Chop hard-boiled eggs. Mix all ingredients in a bowl. Add Ricotta, parsley, raw eggs and grated cheese and mix together very well.
Preheat oven to 425°. Spread half the cheese and the onion over the bottom of baking dish. Place fish on top and cover with remaining cheese. Combine remaining ingredients and pour over cheese. Bake for 25 to 30 minutes.
Mix all ingredients. Pour into grease pan. Bake at 350 degrees for one 1 1/2 hours. Ice with 7 minute frosting or frosting of choice.
Separate the white of the eggs from the yolks. Beat egg yolks. Gradually add salt, vanilla, milk and Eagle Brand milk. Chill. Just before serving, beat egg whites and fold in.
In bowl, combine first 6 ingredients. Blend soup, water and sugar in skillet. Mix 2 tablespoons into rice mixture along with eggs. Press into twenty 1-inch balls. Bring soup mixture to boil. Add rice balls. Reduce heat. Cover and simmer 15 minutes, basting occasionally.
Blend together pumpkin, sugar, eggs, salt, orange extract, cinnamon, allspice and evaporated milk. Pour into 9 x 13-inch pan. Sprinkle dry cake mix evenly over top. Dribble melted margarine over dry cake mix. Sprinkle top with nuts. Bake at 350° for 50 to 60 minutes. Serve warm or cold, topped with Cool Whip.
Heat oven to 400°. Line 12 medium muffin cups with paper baking cups or spray bottoms only with nonstick cooking spray. Combine dry ingredients; mix well. Add bananas, margarine, milk and egg whites. Fill muffin cups almost full. Bake.
Chop the walnuts. Combine with the remaining ingredients and blend. Try on waffles or pancakes. Yields 3/4 cup.
Dice or chop zucchini into 1/2-inch cubes. Chop onion. Saute together in oil until soft. In large bowl, beat eggs. Add cheese, Bisquick and zucchini mixture and mix well. Place in greased pie pan and bake at 400° for 1/2 hour.
Take seeds out of green chili peppers and place on bottom of 7 1/2 x 11 1/2 x 2-inch pan. Place layer (1 1/2-inches thick, more or less) of zucchini on peppers; salt and pepper. Then add a nice layer of cheese. Mix Bisquick, eggs and milk. Beat lightly and pour over mixture. Bake 45 minutes at 350°.
Saute onion in 4 tablespoons of butter until soft. Stir in flour. Add water and cook over low heat, stirring until mixture thickens and comes to a boil. Blend in cheese. Combine sauce and broccoli. Add eggs, mix gently until blended. Turn into greased 1 1/2-quart casserole. Cover with cracker crumbs. Dot with remaining butter. Bake at 325° for 30 minutes. Serves 6 to 8.
Put bread on bottom of 13 x 9-inch greased casserole dish. Distribute the cheese over the bread, then add the sausage. Beat eggs and add 2 1/2 cups milk and dry mustard; mix. Pour the egg mixture over the sausage and refrigerate overnight.
Mix yeast and warm water together. Blend well all of the ingredients. Let rise. Punch down and pinch off into rolls. Let rise to desired size. Bake at 350° until browned.
In a pan, saute onion and celery with butter or oleo. Add 3 cans of cream of potato soup and 1 1/2 cans milk Add parsley and simmer. Add 2 cans minced clams with juice. Add butter or oleo, salt and pepper. If too thick, add more milk.
Boil macaroni in salt and drain (do not rinse). In saucepan combine cheese soup and milk on a low fire with continuous stirring. Add Velveeta squares, slowly, making a creamy sauce. Combine sauce with macaroni. In a large pan layer macaroni mixture with grated Longhorn cheese. Bake at 350° for 15 minutes uncovered.
Put fish in water, boil until they flake, take out of water, remove all bones. Put onions in water fish was boiled in and cook until done. Put fish back into pot and boil about 10 minutes. Add ketchup, boil 5 minutes and serve over rice or toast.
Heat margarine with water until margarine is melted. Stir into stuffing mix. Add remaining ingredients. Shape into 20 to 22 balls, pressing together and adding a little more water. Arrange in buttered shallow baking dish; cover and refrigerate. About 1 hour before baking, remove from refrigerator. Bake, uncovered, in preheated 400° oven 15 minutes or until heated and light brown. Arrange around roast or serving dish. Yield: 20 to 22 balls.
Mix all ingredients together. Cook until all pears are tender. For smaller quantity cut down each ingredient proportionally.
Mix together and refrigerate overnight. Serve with raw vegetables. Yield: Serves a crowd.
Rub spareribs on both sides with salt and pepper. Put ribs in foil lined shallow pan. Bake for 15 minutes at 450°. Drain fat. Pour sauce over ribs. Bake for 1 1/2 hours at 350°, basting occasionally.
Cream together the softened margarine, sugar and vanilla. Add beaten egg and mix well! In another bowl mix together 1 1/4 cups flour, baking powder and salt. Add these dry ingredients alternately with the buttermilk mixed with baking soda. Mix well! Add another 1 1/2 cups flour to make a soft dough. Chill overnight, covered. Roll 1/4 inch thick on floured surface. Cut and sugar. Bake at 350° for 6 minutes. Store covered to stay soft.
Combine the ingredients; press into a greased 9 x 13-inch pan. Save some crumbs for the top. Bake for 5 minutes in a 375° oven. Cool before adding filling.
Mix all ingredients together. Grease and flour loaf pan. Pour mixture in pan and bake for 1 hour at 350°.
In large mixing bowl, cream margarine and shortening. Add sugars and cream again. Add eggs 1 at a time. Sift dry ingredients together and add alternately with milk. Add vanilla and nuts. Bake in large greased and floured tube pan 1 1/2 to 1 3/4 hours at 325°. Cool in pan.
Combine flour, yeast, salt, and sugar and stir. Heat vegetable oil and water to very warm (105° to 115°). Add to dry ingredients and mix well. Then allow to rest for 5 minutes. Divide into 2 portions for two 12-inch pizzas or leave in one piece for one 16-inch pizza. Spray pizza pan with no-stick vegetable oil and spread dough with fingers to cover pan. Add sauce, topping, and cheese. Bake at 425° for 20 minutes.
Mix flour, 3/4 cup sugar, cocoa, egg yolks and salt in top of double boiler with about 1/2 cup milk. Stir mix to reduce lumping. Put on top of boiler. Add rest of milk; whisk until thick. Add vanilla. Pour into cooked pie shell. Beat egg whites with 1/3 cup sugar until stiff to make meringue. Place on top of pie; bake at 450° until golden brown, about 8 to 10 minutes. Yum, yum.
Mix all ingredients. Drop from teaspoon about 1 inch apart onto greased cookie sheets. Bake at 350° about 10 minutes or until delicate brown. Makes about 2 dozen.
Mix all ingredients except the cooked spaghetti which is added last. Mix well. Pour in buttered 9 x 12-inch baking dish. Cover with foil and bake at 350° for 30 minutes. During last 15 minutes, top with 1/2 cup cheese and buttered bread crumbs. Sprinkle with paprika.
Place apples in greased 8 X 8 X 2-inch pan. Sprinkle with lemon juice. Combine flour, brown sugar, cinnamon, and oats. Add melted butter. Mix until crumbly. Sprinkle over apples. Bake at 375° for about 25 to 30 minutes or until apples are tender and top is brown. Ready to eat warm or cool. The recipe can be doubled.
Season steaks. Brown, remove fat. Add sauce and mushrooms. Top each steak with cheese and sprinkle with Parmesan cheese. Simmer, covered, 5 minutes. Serve hot over spaghetti.
*Chicken Gravy: Gravy is very hot. Use broth from chicken or Campbell's chicken broth (no milk) or Spice Island chicken base or Franco-American gravy or a combination.
Mix all ingredients together and place in a 9 x 13-inch pan. Bake in the oven until golden brown at 350° approximately 45 minutes to 1 hour.
While cake is still warm, punch holes in it with a wooden spoon. Pour ice cream topping over cake. Wait 5 minutes and then pour milk over cake and wait 5 more minutes. Top with Cool Whip and sprinkle with pecans.
Mix together soup, sugar, oil, vinegar, mustard, Worcestershire sauce, salt and pepper in a saucepan. Bring to a boil. Remove from heat. Pour hot marinade over vegetables. Refrigerate overnight or 12 hours.
Cut bread loaf into thirds, making cuts in the already-sliced bread. Lay the slices on a cookie sheet. Mix all the ingredients together and brush on bread. Sprinkle with paprika. Bake at 225° for 1 hour.
Cream sugar and oil; add egg yolks, then potatoes. Mix all dry ingredients separately, sifted together 3 or 4 times. Add alternately the dry ingredients and milk to creamed mixture. Add vanilla and nuts. Fold in beaten egg whites last. Bake at 350° until done, approximately 1/2 hour or so.
Brown hamburger and onion; drain grease. Add rest of ingredients. Cover and simmer for 15 to 20 minutes.
Mix flour, sugar and salt. Add evaporated milk and stir. Drain juice off peaches and add to mixture. Pour into unbaked pie shell. Bake at 450° for 10 minutes. Reduce heat to 350° and continue baking for 50 minutes.
Chop onions, tomatoes (may use 1 large can of canned tomatoes), green pepper and celery. These may be chopped as small or large as you like, depending on how chunky you like your salsa. This may also be done in a food processor.	Mix all ingredients and enjoy!
Mix macaroni and cream cheese. Blend in mushroom soup. Stir in tuna (drained and flaked). Add chopped pimiento, onion and milk. Mix 1/2 cup bread crumbs and 2 tablespoons melted butter. Sprinkle over top and bake 20 to 25 minutes at 375° in 1 1/2-quart bowl.
In medium skillet, cook sausage until no longer pink; drain. Add onion, green pepper and garlic; cook until onion is tender. Stir in spaghetti sauce. Simmer 10 minutes. Prepare spaghetti according to package directions; drain. Toss with softened butter. Serve sauce over hot spaghetti. Makes 6 to 8 servings.
Combine sugar, flour, salt, pineapple and cherries in saucepan. Cook over medium heat until thickened and bubbly. Remove from heat and add gelatin, stirring well. Cool.
Fry onions, pepper and beef in fat; add rice, tomatoes and water. Season to taste. Cook over low heat for 30 minutes. Serves 6.