HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix room temperature cream cheese and pimento cheese spread; grate Cheddar cheese into mixture; add garlic. Mix all except a few of the nuts into mixture. Shape and decorate with remaining nuts.
Melt chocolate with butter over low heat, stirring until blended. Remove from heat. Gradually blend in milk. Mix sugar, cornstarch and salt well in a separate bowl. Beat in eggs and vanilla with sugar mixture. Gradually add to chocolate mixture. Pour into pie shells.
Prepare cake mix according to directions (use 9 x 13 pan) and bake at 350° for 15 minutes. Blend 1 cup milk, cream cheese and pudding. Add second cup of milk and beat until creamy. Spread over cool cake. Spread pineapple. Top with Cool Whip. Refrigerate overnight.
Beat eggs. Add sugar and flour. Add milk, vanilla, melted butter and coconut. Pour into 2 greased 9-inch pie pans. Bake at 350° for 30 to 40 minutes.
Set chicken and tortillas aside. Mix all other ingredients together in a large bowl. Cut or tear tortillas in 2-inch pieces and line a 9 x 13-inch pan that has been wiped with oil first. Spread chicken pieces on top of tortillas; pour mixture over chicken and tortillas. Do not stir. Cover with 1 cup shredded cheese and bake covered at 350° for 45 minutes.
Grate lemon rind; squeeze juice. Cream sugar, shortening and rind. Add beaten eggs. Add sifted dry ingredients alternately with milk. Fold in nuts. Bake in 9 x 5-inch loaf pan 1 hour at 350°. When baked, turn out onto platter and while hot, brush with juice of lemon, combined with 1/4 cup sugar. (Add sugar to juice and stir occasionally while bread is baking.) Cool before slicing.
Cook macaroni until tender (8 to 10 minutes) in water, salt and oil; drain and cool. Mix with remaining ingredients and chill. Makes 6 to 8 servings.
Mix all of the ingredients. Knead mixture on a clean, floured surface. Cut into slices and twirl. Place on ungreased pan, sprinkled with flour. Bake at 350° for 10 to 15 minutes.
Combine ingredients; cook until syrup forms a hard ball (265°) when dropped into cold water. Pour into buttered plates; cool until it can be pulled. Butter hands lightly and pull until stiff.
Mix the apples, sugar, oil and eggs together. Mix the flour, soda, cinnamon, salt and pecans; add to the apple mixture. Spray a 9 x 13-inch pan with Pam (no need to flour it). Bake at 325° for 1 hour.
Spread cherries first, then pineapple in bottom of dish. Pour cake mix over pineapple. Then slice 1 stick butter over cake mix. Spread pecans over butter. Bake at 350° for 1 hour.
Mix cake mix as directed on package. Pour into a greased and floured 13 x 9-inch pan. Mix butter, cream cheese and powdered sugar. Drop this mixture by spoonfuls on top of cake batter. Bake at 350° for 45 minutes.
Take sausage out of casing and brown with onion. Drain excess grease. Add stewed tomatoes, water and salami. Let cook 15 minutes. Add rotini and cook 15 minutes more. The best.
Brown beef and onion. Add sauce and simmer for a few minutes. Add cottage cheese and set aside. Boil the noodles for a few minutes. Drain. Layer in a 13 x 9-inch dish as follows: sauce, noodles and cheese until all gone. Bake at 375° for 25 minutes.
Combine all ingredients. Mix well. Chill 1 hour. Serve in bowl surrounded with assorted crackers or breads.
Wash potatoes.	Place potatoes on paper towels in a circle in the microwave. Microwave on high, 12 to 14 minutes, turning once during cooking time. Cut potatoes in half. Scoop out pulp into a large bowl. Mash potatoes. Mix in milk, and add yogurt. Stuff potato shells with mixture. Top with cheese and a dash of paprika. Put in microwave for 30 seconds more. Serve immediately.
Mix all ingredients together. Fill greased muffin pan half full with roll mixture. Preheat oven to 400° and bake until brown, 15 to 20 minutes. Dough will keep for several days, covered, in the refrigerator. Do not stir; just put into pans.
Cook broccoli as package directs. Mix in soup and chicken. If dry, add a touch of milk. Place in casserole dish. Place Velveeta (sliced or cut into cubes) evenly on top of broccoli. Melt butter and mix with crushed Ritz crackers. Spread evenly on top of cheese. Bake at 350° until cheese bubbles, about 25 to 30 minutes.
Mix beef, onion and salt. Form into small meat ball. Fry or bake and drain. Mix preserves and barbecue sauce in large pot and heat until thoroughly mixed. Add meat balls and franks to sauce and simmer 20 minutes. Add pineapple and heat. Serve about 60 appetizers.
Combine first 5 ingredients in a large heavy-duty, zip lock bag. Add amberjack steaks, seal bag and shake gently until steaks are well-coated. Marinate in refrigerator 30 minutes. Soak hickory chips in water 30 minutes -- very important before placing them on the grill -- this keeps them from burning too fast.
Fill a deep dish 2/3 full of apples. Sprinkle with 1 tablespoon of sugar-cinnamon mixture. Melt and cool butter. Beat together the egg, 2/3 cup sugar, salt, flour and walnuts. Add melted butter to the mixture and pour over apples. Bake at 350° for 45 minutes.
Beat eggs; mix with sugar, oil and vanilla. Stir together flour, soda, baking powder, salt and cinnamon. Mix egg mixture and flour mixture together. Stir in zucchini and walnuts. Pour into 2 greased and floured bread pans. Bake at 350° for 50 minutes. Let stand 10 minutes after baking, then remove from pan.
Mix all ingredients in a medium size bowl. Great served with apples, grapes, strawberries or bananas.
In large saucepan, melt cheese. Place in bowl and add Ro-Tel. Mix and serve with corn or tortilla chips.
Beat egg with fork. Mix flour, salt and egg with fork; add hot broth, 1/2 cup at a time, until dough forms a ball. Roll out very thin on a well floured surface. Cut into small squares. Drop into very hot broth, one at a time. Add chicken pieces, salt, pepper and 2 tablespoons margarine. Cover and let simmer 30 minutes.
Mix in bowl sugar, salt, milk and eggs. Mix well. Stir in rice, raisins and vanilla. Pour in baking dish and sprinkle with nutmeg. Place in pan of warm water and bake about 50 minutes.
Dilute grape juice as directed on can. Add remaining ingredients. Simmer 10 minutes. Strain. Garnish with orange slices. Great for Christmas open house. Yields approximately 14 (1/2 cup) servings.
In a large bowl mix zucchini, sugar, mashed banana and brown sugar. Let stand. In another bowl, beat eggs, oil and vanilla. Combine with first mixture and mix well. Then add dry ingredients. Stir until well mixed. Bake in two large loaf pans for 50 minutes at 325°.
Saute onion and garlic in butter. Add chopped potatoes and carrot; saute for 10 minutes. Add stock (water) and dill; simmer until vegetables are cooked.
Mix oil and sugar. Add eggs, apples and nuts. Mix dry ingredients and add to apple mixture; mix well. Bake for 45 minutes at 300° or until cake is lightly brown and crusty on top, about 1 hour.
Shred chicken in strips about 2 inches long. Arrange on spinach leaves on individual plates, alternating with apple, orange and onion rings. Sprinkle apple slices with lemon juice to prevent darkening.
Beat first four ingredients together and add remaining ingredients. Bake in a 13 x 9-inch pan at 350° for 40 minutes.
Simply mix all ingredients together. Bake at 350° for 1 hour. Best when baked on a low fire and slowly. Example: 250° for 2 hours.
Sift together the flour, baking powder, salt and soda; set aside. Add sugar gradually to shortening, creaming well. Blend in eggs, beating well after each. Stir in bananas. Blend in sifted dry ingredients. Stir in nuts. Turn into a 9 x 5 x 3-inch pan, well-greased on bottom. Bake at 350° for 1 hour to 1 hour and 10 minutes. Cool before slicing.
Brown sausage (I use a little more sausage sometimes). Add vegetables; continue cooking 5 minutes. Drain. Set aside to cool about 10 minutes. Stir together sausage mixture, Velveeta cheese and bread cubes. Place in a greased 8-inch square baking dish. Beat milk and eggs. Pour over sausage mixture. Cover; refrigerate several hours. Preheat oven to 350°. Remove cover; bake 50 to 55 minutes, until golden brown.
Arrange layer of asparagus tips in bottom of greased baking dish, then layer of egg slices. Repeat layers. Combine soup and seasonings and pour over asparagus and eggs. Grate cheese over top and sprinkle with crumbs. Bake at 300° for about 25 minutes.
Mix water, yeast and sugar. When the yeast foams on the top of the water, knead in the flour and the remaining ingredients. Proof until double in size. Fold over to remove gasses (punch down). Roll out onto a greased sheet pan. Cover and let rise slowly. Brush with olive oil; sprinkle with kosher salt and bake in a preheated 400° oven for approximately 25 minutes. Allow to cool slightly before serving. Yield: 1 Focaccia.
Cook ground beef in skillet in a little water, crumbling meat as it cooks, drain. Add seasonings, ketchup and pureed beans. Add water; simmer for at least 30 minutes.
Dissolve gelatin in water. Add sherbet. Cool, then add remaining ingredients. Allow to set until firm.
Preheat oven to 350°. Mix tomato sauce, sugar, salt and 3/4 cup boiling water in a saucepan. Bring to a boil and cook 5 minutes. Butter a 1 1/2-quart casserole and place the bread cubes in it. Pour the butter over the bread and toss to coat bread. Pour hot tomato sauce over the bread and bake 30 minutes. Garnish with parsley before serving. Serves 6 to 8.
With a whisk or blender, combine eggs with tomato and cook in a double boiler. Stir occasionally (more often if in a saucepan) just until thick. Serve on the hot rice or toast.
Mix all 5 ingredients until smooth. Spread in a 13 x 9-inch cake pan greased with butter. Cover with chocolate chips until you can't see the mixture and melt under broiler in oven until spreadable. Let cool and cut into 1-inch squares.
Mix cream cheese and butter. Add flour. Refrigerate 6 hours or overnight. Cut in squares (6-inch). Add filling (canned apple pie filling is good). Fold corner over to make squares. Bake at 400°. Glaze with powdered sugar and milk mixture.
Dissolve jello in boiling drained juices; chill until slightly thickened. Meanwhile, cream sugar and cream cheese; blend in fruit. When jello is thickened, blend into stiffly beaten Milnot; fold in fruit mixture. Blend wafer crumbs with oleo and add pecans. Press all but 1 cup in a 9 x 13-inch Pyrex. Spread jello fruit mixture over crumbs. Sprinkle reserved cup of crumbs on top. Chill.
Spread nuts on 15 x 10-inch pan. Drizzle butter over nuts. Sprinkle with salt. Mix. Bake in 300° oven for 20 to 25 minutes. Stir often.
Broil chicken breast until done and tear apart. Add rice and 3 1/3 cups broth from chicken. Cut sausage into pieces and add to rice. Add cream of chicken and bring to boil on high. When boiling, cut on low and cook for 20 to 30 minutes.
Slice tomatoes in half. Arrange in baking dish; top with seasoned bread crumbs, snip of bacon or bacon bits or pat of butter. Add a dash of sugar and oregano. Bake in a 350° oven for 20 to 25 minutes.
Grease 13 x 9-inch pan and flour. Layer all ingredients in order given in pan, then melt 2 sticks or 1/2 pound oleo or butter and pour over top of "cake." Bake at 350° for 60 minutes.
Melt butter and saute vegetables. Add shrimp, cream of mushroom soup and water. Put all of the ingredients in a casserole dish. Sprinkle cheese and bread crumbs on top. Bake at 350° for 30 to 40 minutes.
In a Dutch oven, combine all ingredients, except cheese, with 2 1/2 cups water and 1 teaspoon salt. Bring to boiling; reduce heat. Cover and simmer 30 minutes or until vegetables are tender. Top each serving with 1/3 cup cheese cubes. Serves 6.
Mix flour, shortening, salt and enough water to make dough that can be rolled out for the dumplings. Cook pork chops in large kettle covered with water until almost done. Add tomatoes and butter beans. Bring to a good boil. Roll out the dumplings as thin as possible. Cut into strips about 2 x 6-inches. Take up (remove from kettle) 4 chops. Drop in part of the dumplings. Add 2 more chops to kettle and then more dumplings. Add the last 2 chops and the remainder of the dumplings. Alternating layers will keep the dumplings from sticking together. Cook until dumplings are done. If you like dumplings, you will love this!
Cream butter and sugar. Add eggs to butter and sugar and mix one egg at a time. Measure together bourbon and vanilla. Then sift dry ingredients together. Add dry ingredients alternately with bourbon and vanilla to egg, butter and sugar mixture.
In a 2-quart saucepan, combine soup, water and cheese. Over low heat, heat until cheese is melted. Stir occasionally. Add spaghetti, pepper and parsley. Bake in a 350° oven for 10 minutes. Serves 4.
Thinly slice potatoes. Brown meat and onion on top of stove. Add salt and chili powder. Make in layers of meat, potatoes, sprinkle with uncooked rice, green pepper and can of corn (drained). Add water and catsup and pour over mixture. (Do not stir.) Place lid on skillet and heat until steam comes out, then turn heat to low and cook 30 minutes. This recipe will serve 8 people.
Combine and bake 1 hour at 350° in 3 small pans that have been greased and floured.
Place frozen potatoes in greased 9 x 13 x 2-inch casserole dish. Mix 1/2 cup margarine, salt, pepper, onion, soup, sour cream and cheese. Pour over potatoes.
In large pan, brown ground beef and onion. Add chili powder and garlic powder. Stir in tomato sauce and tomato paste. Add kidney beans and diced tomatoes. Simmer until all ingredients are hot and serve with shredded cheese and crackers.
Add spices to softened butter; let set several hours or overnight. Saute shrimp in butter mixture.
Combine flour, salt and shortening; work in. Put egg in measuring cup and beat. Add water and vinegar. Gradually add to flour mixture.
Brown hamburger in iron skillet; drain and remove hamburger to a bowl. Wash and dice potatoes. Melt margarine in skillet and cook potatoes in it for 5 minutes. Add sliced carrots, celery and chopped onion. Sprinkle with garlic powder. Add chopped cabbage over all. Put cooked hamburger on top. Add seasoning salt. Cover tightly. Turn heat to low. Cook 30 minutes without stirring.
Place eggs, sugar, molasses, cloves, cinnamon and oil into deep bowl and beat well. Dissolve baking soda in 1/8 cup boiling water. Add to beaten mix. Stir. Add flour. Beat well. Add 1 cup boiling water and beat lightly. Pour into greased and floured 9 x 13-inch pan. Bake 45 minutes at 350°.
In a large pot, cook together meat, onion and garlic until gray in color. Add chili powder, salt, oregano, cumin and hot water. Mix well. Simmer half hour, skimming fat as needed. Add beans and simmer another half hour. Add red pepper to taste. Yields 2 1/2 quarts.
Mix yeast, warm water and salt. Set aside. Mix next four ingredients. Cool. Add two eggs, beaten, to the cooled mixture which also includes the yeast mixture. Add 3 cups flour. Mix, then add 3 more cups of flour. Knead 5 minutes. Roll out 1/2 at a time. Bake at 375° for 15 to 20 minutes.
Place pork roast, water and broth in a large soup kettle. Heat to boiling, add onions and salt. Cover and simmer for 4 hours. Remove pork from broth and allow to cool. Cover and refrigerate broth. Cut pork into small pieces and discard bones. Skim grease from broth. Stir garlic, chili powder and paprika into bacon grease over low heat just until blended. Stir a small amount of broth into mixture, add mixture to broth. Add hominy and pork and heat to boiling. Lower heat, cover, and simmer gently for 1 hour. Serves 8.
Cream eggs and sugar. Then add oil and cream thoroughly. Add apples and nuts. Add dry ingredients, then add vanilla. Bake in tube pan for 1 1/2 hours at 300°.
Crush cookies in blender. Mix cool whip and cream cheese. Melt oleo and mix with powdered sugar. Then mix the instant pudding, milk, and vanilla. Alternate layers, starting with cookies, then cool whip mixture until all ingredients have been used with cookies on the top.
In a 6-quart pan, in hot oil, cook roast until brown on all sides. Spoon off fat. Stir in soup, onion soup and 1 cup of the water. Reduce heat to low. Cover and let simmer 2 hours or until meat is tender, turning occasionally. Add vegetables, cover and cook for 40 minutes more or until vegetables are tender. Remove roast and vegetables.
Combine all ingredients in 1-quart size Ziploc bag. Seal bag and shake. Place quart size bag into gallon Ziploc bag. Fill outer bag with ice and rock salt. Close outer bag. Mash bag slowly turning over and over. Should be ready to about 15 minutes.
Mix all ingredients and cook in casserole or pan at 350 degrees for 1 hour and 15 minutes.
Wash and peel carrots, slice carrots, cook to firm, but tender. Drain; cool. Mix dressing. Chop onion and green pepper. Add to carrots, toss gently. Refrigerate until time of service. Makes six 1/2-cup servings.
Melt a block of Velveeta cheese. Add 1 large can of Ro-Tel drained and the ground beef, cooked and drained.
Cream and soften the cream cheese. Boil shrimp and chop finely. Add to cream cheese. Mix in onion, celery and mayonnaise. Add Worcestershire sauce and seasonings. Mix until well blended. Chill.
Mix all ingredients together except bacon, scallops and cheese. Wrap scallops in 1/2 slice bacon. Pin with toothpick. Pour spices, butter and wine ingredients into baking dish. Place bacon wrapped scallops in baking dish. Cover and marinate for at least 5 hours. Bake until almost done. Take from oven. Sprinkle with cheese. Place back in oven for 5 minutes. Enjoy.
Wrap water chestnuts with bacon and secure with toothpicks. Put on baking rack over pan. Bake for 20 minutes at 425°.
Cook raisins until water is almost gone. Cool completely. Add remaining ingredients; mix well and bake at 350° until done.
Cream butter and sugar. Add well beaten eggs, flour and vanilla; beat well. Blend all together before adding buttermilk. Pour in unbaked pie shell. Cook 35 minutes at 250° or 300°.
Mix dry ingredients in a large bowl. Mix milk, juice concentrate, oil and egg whites in a bowl or blender. Add apples. Line muffin tins with paper baking cups and fill with batter. Store in a plastic bag in refrigerator. May be heated in oven or microwave. Makes 12.
Heat oven to 425°. In large mixing bowl, beat eggs until smooth. Add milk, parsley, butter, green onions, lemon juice, Worcestershire and mustard. Mix well. Fold in cheese and salmon. Pour into cooled pie shell. Bake 25 to 30 minutes or until just set and crust is golden brown. Serve with Topping recipe.
Cook almonds with sugar in heavy skillet. Stir constantly until sugar is melted and almonds are coated. Cool on waxed paper and break apart. Set aside. Mix rest of ingredients and serve with Sweet-sour Dressing.
Mix all ingredients except chilies and cheese. Pour into greased 9 x 9-inch pan, half the mixture. Top with half the chilies and cheese. Pour rest of mixture and top with chilies and cheese. Bake at 400° for 45 minutes. Minced onion can be added to mixture.
In a medium saucepan, combine milk and chocolate bits. Cook over low heat, stirring occasionally until chocolate melts and mixture is smooth. Mix in honey graham crumbs and nuts on medium speed of electric mixer until smooth. Spread in greased 8 x 8 x 2-inch pan. Refrigerate until firm. Cut into squares.
Put in layers with beans on the bottom. Bake in a 400° oven for 15 minutes, or until hot. Makes 4 servings.
Cut broccoli and cook until tender. Saute onion in butter. Drain broccoli; add onion and butter. Add rice; mix in cream of mushroom soup. Mix all ingredients good. Pour into baking dish. Cook for 10 to 15 minutes at 350°. Sprinkle with cheese. Return to oven to melt cheese.
Cream sugar, Crisco and butter until smooth. Add eggs, one at a time, mixing well with hand. Do not use mixer. Add flour and milk. Stir in vanilla and lemon, mixing well. Bake 1 1/2 hours at 350°. Start with a cold oven.
Pour butter over squares. Add boiled ingredients, and bake 1/4 to 1/2 hour in a moderate (350°) oven. Serve with main course.
Mix jello with hot water. Add marshmallows, crushed pineapple (drained) and bananas. Put in icebox and let set.
Sift flour, baking powder and salt. Cut margarine into flour mixture. Add soda to buttermilk and stir into flour mixture. Roll out dough on lightly floured board, cut and place on cookie sheet. Bake at 400° for 10 minutes or until browned.
Cream sugar and butter. Add egg; mix. Add dry ingredients and milk; mix well. Add rhubarb.
Dissolve yeast in 1 cup hot water with 1 teaspoon sugar and salt. Let set in warm place for 20 minutes.
Wash raisins in hot water and drain. Cream shortening with sugar, then add beaten eggs and milk. Combine with oatmeal and raisins and mix well. Add flour, sifted with soda, salt and cinnamon. Beat thoroughly. Add nuts, if desired. Drop onto greased cookie sheets and bake about 12 minutes in a moderate oven (350° to 375°). Makes about 3 dozen medium-sized cookies.
Prepare grits according to package directions. Add remaining ingredients. Stir well and pour into greased casserole dish. Bake at 350° for 30 to 40 minutes, until set.
Make creamed potatoes out of the potatoes. Boil ground beef. Place in baking dish. Alternate layers of ground beef, corn and cheese. Top with creamed potatoes. Cook in 400° oven for about 10 minutes or until cheese is melted.
Brown ground beef and onion. Pour off grease. Add rest of ingredients and simmer 30 to 45 minutes.
Brown ground beef with onion; drain well. Add beans, olives, pepper, tomato sauce, cumin and salt and pepper. Put in casserole dish and bake at 350° for 30 minutes. Remove from oven and stir in broken corn chips. Serve with rest of ingredients (optional). Serves 8.
Marinate about 1 hour in ovenproof dish. Bake 1 hour at 325° to 350°. Taste sauce and season to taste. Put in chafing dish.
Simmer onion and garlic with olive oil in pan until onions are soft. Put in remaining ingredients and bring to boil. Reduce to simmer. Stir occasionally and simmer for 1 hour.
Mix together and pour into a 12-inch pie plate. Bake at 350° for 30 minutes.
Toss ingredients lightly. Place in greased casserole. Refrigerate overnight, covered. Bake, covered, at 350° for one hour.
Brown meat, onion and garlic. Mix next 4 ingredients into meat. Layer meat and sauce and tortillas. Add cheese last. Cook in oven at 350° for 30 minutes.
Put vinegar and chopped peppers in blender; chop very fine. Put peppers and vinegar in a saucepan and bring to a rolling boil; stir in sugar, continue boiling until sugar is dissolved. Remove from heat and strain. Put strained mixture back in a saucepan and add Certo and food coloring. Bring back to a boil, stirring constantly; boil for 1 minute. Put in jars and seal.
Blend cream cheese, Swiss cheese, Parmesan cheese, olives and chives. Form into ball and chill well. Press pecans onto ball. Serve surrounded by crackers.
Mix ingredients thoroughly. Put in baking dish which has been sprayed with oil. Bake 20 minutes at 350°. Remove from oven and put on topping.
Prepare cookie mix as package directs. Spread in pizza pan and bake until golden brown. Cool completely.
Boil potatoes; take off stove while still quite firm. Put onion, eggs and cucumber together with potatoes while they are still warm. Pour French dressing sparingly over mix; let stand 1/2 hour. Mix in Miracle Whip, mustard, brown vinegar and sugar to taste. Add more according to your taste. Mix all together.
Saute onion in oleo; add soup and heat slowly with milk and jalapeno relish. In 13 x 9-inch pan, line the bottom with Tostitos chips. Pour soup mixture over chips. Add chicken and top with cheese. Bake at 350° for 30 minutes. Serve with Spanish rice and corn. Muy Bueno!
Cream butter, 3/4 cup sugar and flour. Add egg yolks, milk, vanilla and nutmeg. Blend well. Pour into 9-inch pie crust. Bake at 300° for 1 hour. Beat egg whites; add 6 tablespoons sugar, dash of salt and cream of tartar. Spread on pie and bake at 400° until brown.
Mix applesauce, sugar, orange juice and egg together. Add flour, baking powder, soda and salt. Mix well, then add wheat germ and grated orange peel and stir. Add blueberries last. Mix lightly. Use muffin liners or sprayed muffin pans with Pam. Place muffin mix in each one, filling to half. Bake at 400° for 20 to 25 minutes.