HumbleIntelligence/food-ner-1-Million huggingface dataset:
Butter sides and bottom of 8 x 8-inch or 7 x 10-inch pan. Microwave all ingredients on High for 3 to 5 minutes or until chips melt. Stir until smooth. Pour into pan. Refrigerate until firm. Cut and serve.
Cook first 4 ingredients in a heavy pan to "soft ball" stage. Remove from heat. Add rest of ingredients. Mix well. Drop by teaspoonful onto waxed paper; let cool.
Melt butter in large pot over medium high heat. Add next 4 ingredients and saute until tender, about 10 minutes. Add broth and bring soup to boil. Reduce heat and simmer for 10 minutes.
Brown ground beef and chopped onion. Dip tortillas in sauce. Layer tortillas and all other ingredients. Repeat and top with cheese. Bake at 350° until heated through.
Brown beef, drain fat and stir in water and all ingredients. Bring to a boil. Reduce heat, cover and simmer 30 minutes. Season to taste. If too thick, add water. Stir in cubed cheese until melted. Serves 6.
Put 1/2 pound hamburger on bottom of a 2 quart casserole. Add onions, potatoes, rice and celery. Pat other half of hamburger on top. Then pour undrained	beans on top. Spread tomato soup over all. Add 3 or 4 slices bacon. Bake, uncovered, 1 1/2 hours in 350° oven.
Marinate shrimp for 2 hours in oil, vinegar, lemon juice, Tabasco and onions. Add tomatoes, olives, parsley, salt and oregano. Marinate, stirring gently 3 or 4 times, for 2 to 3 hours (or longer). When ready to serve, add avocado and place semi-drained in a lettuce lined glass bowl or for individual servings, serve in icers, large sea shells (for cooking and serving) or in individual ramekins. Makes 6 appetizer servings.
Add baking soda to applesauce and set aside. Cream butter and sugar. Sift flour and dry ingredients and add to cream mixture. Add raisins and applesauce mixture. Turn into an 8 x 8-inch greased pan and bake at 350° for approximately 45 minutes.
Cream butter, shortening and sugar until light and fluffy. Add egg yolks, one at a time, beating well each time. Sift together flour, baking soda and cocoa. Add to creamed mixture alternately with buttermilk. Stir in vanilla, coconut and pecans. Beat egg whites and fold into batter. Bake in 3 greased and floured 9-inch cake pans at 325° for 25 minutes. Cool in pans 10 minutes, then turn out on racks to cool completely. Frost with cream cheese frosting.
Melt oleo and cocoa. Add the remaining ingredients. Mix well and pour into a buttered pie plate. Bake at 350° until done, almost 20 to 30 minutes. Has the same texture as brownies.
Place potatoes in greased 7 x 10-inch baking dish. Combine butter, salt, pepper and paprika. Brush potatoes with butter mixture. Bake, uncovered, at 425° for 40 minutes. Remove from oven and arrange broccoli over potatoes. Pour Cheese Sauce over broccoli. Cover and bake at 425° for 10 minutes.
Combine first 6 ingredients in top of a large double boiler. Beat at low speed with an electric mixer 30 seconds or just until blended. Place over boiling water; beat constantly at high speed 7 minutes or until stiff peaks form. Remove from heat; add vanilla. Beat until thick enough to spread. Yield: 4 1/2 cups.
Combine cream cheese and Marshmallow Creme; chill. Serve with fresh fruit pound cake, vanilla wafers, etc.
Mix all in a mixer. Place in pie shell and put in freezer. Use an 8-inch graham cracker pie shell.
Place beef on bottom of casserole dish. Wrap 1 strip bacon around each breast. Combine sour cream and soup. Pour over chicken. Bake at 300° for 1 1/2 to 2 hours.
Combine beef, oatmeal, salt, cheese, onion, egg and milk in large bowl. Mix well. Shape into 6 small loaves. Place in shallow baking pan. Combine remaining ingredients in bowl and mix well. Pour over top of loaves. Bake at 350° for 40 to 45 minutes.
Add chopped eggs, carrots, celery, onion and pickles to peas. Add mustard, mayonnaise and salt to taste. Mix carefully, so as to not mash peas. Chill 3 to 4 hours.
Preheat oven to 400°. Sprinkle yeast over water in a large bowl. Stir it. Stir in sugar, 1 cup flour and salt. Beat until smooth. Add egg, shortening and remainder of flour. Beat until smooth. Scrape bowl down and cover. Let rise 30 minutes. Stir down. Spoon into 12 greased muffin pan cups. Cover and let rise for 15 minutes. Bake about 15 minutes or until lightly browned. Brush with butter. Cool on rack. Wrap in foil to freeze up to 4 months. Reheat in foil at 400° for 15 minutes. Makes 12 rolls.
In large skillet stir-fry broccoli and carrots in margarine 3 minutes. Add squash and asparagus; stir-fry until crisp-tender. Reduce heat to medium. Add Velveeta, half and half and oregano. Stir until cheese is melted. Add remaining ingredients; mix lightly. Makes 6 servings.
Spread pecans on bottom of pan. Combine butter and brown sugar; boil for 7 minutes, stirring constantly. Pour immediately over nuts. Sprinkle chocolate chips on top of toffee. Place breadboard on top to keep heat in. When softened, spread evenly. When cool, break into pieces.
Dissolve gelatin in boiling water. Combine drink mix and cold water. Mix in sugar and stir well. Add pineapple juice and gelatin mixture. Refrigerate. Add lemon-lime beverage and sherbet before serving. Yield: Approximately 35 servings.
Mix thoroughly all together (except nuts) and shape into a ball. Roll in crushed walnuts. Chill about 4 hours or overnight. Serve with snack crackers.
Spray Pam on a 9 x 13-inch baking dish. Quarter tortilla shells. Mix chicken with soup, sour cream and chiles and half of cheese. Simmer 10 minutes. Place some chicken mixture on bottom of pan. Place 1 layer of tortilla shells; repeat layers. Top with half of cheese. Bake at 350° for 30 to 40 minutes.
Remove bone from salmon. Combine salmon, onion, egg and bread slices. Mix well. Shape croquettes; roll in flour and fry in a heavy frying pan on medium heat. Brown on both sides. Drain on paper towel. Serve with French fries, salad and corn bread.
Combine Sugar, Flour and salt in a medium bowl. Add butter, mix well. Add Eggs to bowl and beat until blended. Add Vinegar, Flavorings and Coconut to bowl and mix well. Pour filling into Pie Shell. Bake at 350 degrees for 45 minutes, or until Pie is set. Shield Pie with foil after baking for 25 minutes.
Mix all ingredients, except potato chips, and put in a casserole dish, then sprinkle potato chips over mixture. Bake at 350° for 30 minutes.
Mix as given. Add sour cream last; mix well. Bake in 3 round pans or 9 x 12-inch pan. Bake at 350° for 40 or 45 minutes.
Heat oven to 450° (hot). Combine ingredients except cheese and potato chips. Pile lightly in seashells or individual baking dishes. Sprinkle with cheese and potato chips. Bake 10 to 15 minutes. Serves 6.
Heat oven to 350°. Brown ground beef; drain fat. Cook elbow macaroni until tender. Blend tomatoes in blender until all chopped. Combine all ingredients (except Cheddar cheese) until well mixed. Top with Cheddar cheese and put in ungreased casserole dish with lid. Bake at 350° for 30 minutes or until Cheddar cheese is melted. Sprinkle with Parmesan cheese, if desired.
Mix all ingredients well. Place in an omelet pan over low heat. When brown, turn over and brown other side. Serve hot or cold. Very good with fresh sweetened strawberries or sliced peaches with whip cream. Yum Yum!
Heat oven to 375°. Beat together margarine and sugars until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda, salt and spices; add to margarine mixture, mixing well. Stir in oats.
Melt chocolate bars in microwave or double boiler. Cool. Stir in Cool Whip. Spread evenly in crust. Refrigerate 3 to 4 hours before serving (or freeze for 30 minutes). Garnish as desired.
Mix all ingredients, except breadcrumbs, cheese and butter. Turn into casseroles and top with crumbs and cheese; dot with butter. Bake at 375° for 15 to 20 minutes. Serves 4.
Melt margarine; add stuffing; put half of mixture into the bottom of a greased casserole dish. Mix other ingredients together and pour over stuffing; top with remaining stuffing. Bake at 350° for 45 minutes. Serves 6 to 8.
Dissolve jello in hot water. Add pineapple. Chill to soft consistency. Add nuts and cranberry sauce.
Combine ingredients. Spread on crackers or toast squares. Broil 4 inches from heat until cheese melts. Makes about 1 cup.
Mix cereal and nuts in a 9 x 13 x 2-inch pan. Bring corn syrup, margarine and brown sugar to a boil and cook for 1 minute. Remove from heat and add baking soda and vanilla. Pour over cereal and nuts; mix well. Bake in a 250° oven for 1 hour, mixing every 20 minutes. Place on a cookie sheet and let cool completely. Break into pieces when cool and store in a tin or plastic bag.
Brown ground beef and drain off fat. Stir in remaining ingredients. Simmer, covered, for 10 minutes. Freezes well for once-a-month cooking plan.
Shred cabbage very thin. Do not chop. Place in bowl. Slice onion very thin. (Do not chop.) Slice pepper very thin. Mix with cabbage. Sprinkle sugar over mixture. (Do not stir.) Pour vinegar and oil over the mixture. (Do not stir.) Cover tightly and place in refrigerator. Let set at least 1 hour.
Boil and drain noodles. Rinse with cold tap water to stop cooking process and prevent sticking. Slice and cube all ingredients. Mix everything (except noodles) and add both dressings, Cajun seasoning and grated cheese. Mix well. Add noodles and mix well again. Chill in fridge. Serve cold. Will keep for several days.
Combine cake mix, flour and jello. Add oil, warm water and berries. Add eggs and mix. Pour into greased and floured iron skillet (No. 2). Bake at 350° for 40 minutes.
Follow Solomon's prescription for a good boy in Proverbs 23:14 and bake.
Cut avocado in half, remove seed, take from shell and place in blender. Put in all other ingredients. (Tomato and onion may need to be cut up some.) Process on high speed until smooth.
Combine first 6 ingredients in a 9 x 13-inch baking dish. Add shrimp and toss to coat. Refrigerate 1 hour.
Cream together sugar and shortening. Add eggs. Mix well. Sift together dry ingredients and add to creamed mixture. Add oatmeal and vanilla. Drop by teaspoonful on cookie sheet. Bake at 350° for 10 to 15 minutes.
In a skillet or wok over high heat, in 2 tablespoons hot oil, stir-fry beef or chicken until browned. Remove to bowl and toss with soy sauce. Add a little more (1 tablespoon) oil to skillet. Stir-fry vegetables, onion and garlic until vegetables are tender-crisp. In a cup combine broth and cornstarch. Add to skillet with beef. Cook mixture until thickened, stirring often. Serve over rice. Makes 4 servings.
Make ground meat into meatballs. Cook in sauce. Mix with cooked spinach. Combine Ricotta cheese, salt, pepper, Mozzarella cheese, eggs and chopped parsley. Stuff cooked shells. Cover with foil. Bake with spaghetti sauce, sprinkled with Parmesan cheese, for 25 to 30 minutes at 350°.
Cream shortening, vanilla and sugar until light and fluffy. Continue creaming; add eggs slowly. Sift flour, baking powder and salt together and add alternately with milk to creamed mixture. Bake at 400° on a greased baking sheet for about 10 to 12 minutes.
Mix ingredients and cook in an unbaked pie shell at 375° until done (approximately 30 to 40 minutes).
Mix all together and put into large casserole dish. Refrigerate until set. When set spread cool whip on top.
Saute chicken in hot salad oil until golden brown. Add onions, green peppers and garlic and brown lightly. Add tomatoes, tomato sauce, wine, salt, pepper, ginger, allspice, bay leaves, thyme and cayenne pepper. Simmer uncovered for 35 to 40 minutes or until chicken is tender. Arrange chicken on heated platter and pour sauce from skillet over chicken. Serve with buttered garlic French bread and tossed green salad. Makes 8 servings.
Mix first six ingredients together in shallow baking pan. Then mix coconut, nuts, flour and remaining butter. Pour over sweet potatoes. Bake at 350° until coconut browns.
In a saucepan, mix broccoli, 1/2 soup, margarine and contents of vegetable packet from stuffing mix. Bring to a boil. Reduce heat, cover and simmer 5 minutes. Add stuffing crumbs and stir to moisten. Spoon into a 9-inch square baking dish. Arrange turkey on top. Stir milk with rest of soup and pour over turkey. Sprinkle with cheese. Bake at 400° for 20 minutes.
Lightly grease an 11 x 7-inch glass dish.	Combine chicken, spinach,	Cheddar cheese and onion; spoon into prepared dish. Combine remaining ingredients;	blend until smooth. Pour over chicken mixture.	Bake at 350° for 45 to 50 minutes or until knife inserted in center comes out clean. Let stand for 5 minutes before serving. Serves 8.
Place the pork and chicken in a saucepan. Add vinegar, garlic, pepper, soy sauce, bay leaf and water. Cover and cook slowly until most of the broth has evaporated and only about 1/4 cup remains and meat is tender (2 1/2 to 3 1/2 hours). Remove liquid and set aside. Brown pork and chicken in oil. Pour in liquid and simmer a few minutes more. Serve hot. Good for six to ten people.
Saute green pepper and onion in butter. Add zucchini, bread crumbs, Parmesan cheese, salt and pepper. Pour into covered casserole dish. Bake at 375° for 20 minutes. Add tomatoes. Sprinkle with Cheddar cheese and bake an additional 10 minutes, uncovered.
Combine juice, pepper, oregano and salt in large kettle. Bring to boil. Add 4 cups of the vegetables or your choice. Cover. Lower heat and simmer until vegetables are cooked.
Skin chicken, then salt and pepper. Melt oleo in oven. Stir in Worcestershire sauce and lemon juice. Place in baking dish, cover and cook at 325° for 1 1/2 hours, turning once.
Fry hamburg and sausage; drain. Add spaghetti sauce to meat. Top each muffin half with sauce mixture. Add cheese or any other topping you like. Bake in a 400° oven for 15 minutes.
Beat together the first six ingredients in a mixing bowl; mix well. In a small bowl, sift together remaining ingredients; add this to pumpkin mixture. Stir batter until it is just combined. Batter will be lumpy. Spoon into 12 buttered muffin cups. Fill each 2/3 full. Bake at 375° for 20 minutes or until done. Makes 12 muffins.
Use 2-quart saucepan. Cook ham, beef or chicken until almost done. Add celery, onions, stewed tomatoes, corn and sugar. Steam about 15 minutes. Drop whole okra on top of stew and bring to a boil (add a little water if necessary). Turn flame low, cover and steam 10 minutes. Serve with rice or as side dish. Also can be served as stew by adding an extra pint of water before bringing to a boil. As with all recipes, nothing brings out the taste like a little TLC while preparing and serving.
Mix all together in freezer can real well and then fill freezer can with milk to line on can. Turn on freezer or crank until done.
Cream margarine, cheese and sugar. Add eggs and dry ingredients. Mix well. Bake at 325° for 1 hour and 10 minutes.
Stir yeast in warm water; set aside. Sift together flour, sugar, baking powder, soda and salt. Cut in margarine until mixture is like cornmeal. Stir in the buttermilk and yeast mixture. Blend well. Turn dough out on lightly floured board. Knead until smooth. Add flour if dough is sticky. Put dough in bowl; let rise 30 minutes. Roll dough out 2 inches thick; cut out biscuits. Bake 1 inch apart. Bake on a high rack in 400° oven for 15 minutes.
Grease dish. Brown hamburger and drain. Add sauce, beans and onion; simmer. Grate and add half of the cheese. Fry shells in oil. Put 2 to 3 tablespoons of meat on each shell. Roll up and put in pan. Pour rest of sauce over top of full pan. Top with rest of cheese. Bake at 350° for 20 minutes.
Melt margarine in skillet; add brown sugar, the reserved syrup and curry powder. Simmer until sugar melts. Place fruit in casserole; pour mixture over it. Bake at 325° for 1 hour.
Brown pork steak on both sides. Remove from pan and season with salt and pepper. In the drippings add the bread cubes (or stuffing) and corn. Sprinkle with sage and 1/2 teaspoon salt. Place stuffing in a 13 x 9-inch roasting pan. Place pork steaks on top of stuffing. Cover tightly with foil and bake at 325° for 1 hour or until meat is done. Sprinkle with paprika.
Mix soup, ground beef, potatoes and peas. Put in a dish. Place grated cheese on top. Cook 15 minutes at 350° in the oven. Then place onions on top and cook for 5 more minutes.
Mix rice, soup and water in baking dish. Place pork chops on top. Bake at 350° for 1 to 1 1/2 hours.
Pour hot water over jello in a medium bowl, stir until dissolved.	Add sugar, stirring until dissolved. Add remaining ingredients, stirring gently. Pour mixture into a 13 x 9 x 2-inch dish. Chill overnight or until set. Yield: 12 to 16 servings.
Combine cream cheese, Worcestershire sauce, onion tops and 1 package beef (chopped). Mix well. Form into ball. Roll in second package of beef (chopped). Wrap in foil. Chill overnight. Can be used at several parties, just remold and keep in Tupperware. Serve with crackers.
Cook onion, green pepper and garlic in butter until tender but not brown. Stir in tomatoes, salt and pepper. Cook just until tomatoes are heated through. Keep warm while preparing omelet. Mix eggs and water with fork. Heat butter in 10-inch omelet pan or skillet until just hot enough to sizzle a drop of water. Pour in egg mixture. Mixture should set at edges at once.
Grease 12 (3-inch) muffin cups. Measure first 7 ingredients into large bowl and beat eggs slightly in medium bowl. Stir in zucchini and oil (or yogurt). Stir this all at once into flour mixture until moistened. Spoon batter into muffin tins. Bake approximately 25 minutes at 400° (makes 12 to 18).
Scald milk, add sugar and salt. Dissolve yeast in water and add to milk; add shortening and flour. Knead well. Place in greased bowl, cover and set in warm place to rise. When dough is light, shape into rolls or round buns. Bake in hot oven for about 20 minutes.
In a large bowl, combine fruit, sour cream, marshmallows and coconut. Cover and refrigerate for several hours, if desired. Serve in lettuce lined bowl or salad plates. Yields 6 to 8 servings.
Mix stuffing and butter-water mixture. Set aside. Combine onions, celery, mayonnaise and salt. Mix well with bread mix.
Brown meat lightly and drain. Add chopped onions and bell pepper. Cook until onions are clear, about 5 minutes. Add seasonings, Ro-Tel, water and tomatoes. Bring to a boil. Add macaroni and cook until macaroni is tender, about 10 to 15 minutes. Add cheese packet from macaroni and cook 5 minutes. Serves 6 to 8.
Brown ground beef in a skillet. Drain off grease. Set aside. In a large bowl mix milk and Velveeta cheese. Put in the microwave until cheese is melted. Fold in 2 cans Ro-Tel and the meat. Stir all together. Dip your tortilla, Doritos or whatever you like into this.
Mix cornmeal, flour, baking powder and salt. Beat egg and stir into milk before blending in dry ingredients. Stir in melted butter. Drop by spoonfuls into 5 to 8 cups stock. Cover and simmer for 15 minutes.
Mix graham cracker crumbs and melted margarine. Press into 9 x 13 cake pan. Chill. Whip powdered sugar, eggs and soft margarine, 15 minutes. Spread over chilled graham cracker layer. Drain pineapple, save juice to coat bananas, optional. Spread pineapple over sugar mixture. Slice bananas into juice, keeps the bananas from turning brown. Layer bananas over pineapple, remove the juice first. Spread Cool Whip over bananas. Dot with cherries. Dot with nuts. Chill Well.
Cream shortening and sugar. Add eggs one at a time and beat well. Stir in bananas. Add dry ingredients to mixture. Mix until well blended. Bake at 350° for 30 to 35 minutes. Loaf pan should be greased.
In heavy saucepan, combine butter, milk, sugar and cocoa. Heat to boiling and boil 1 minute. Remove from heat and add oatmeal, vanilla and peanut butter. Mix well. Drop from teaspoon onto waxed paper. Let stand until cool and firm.
Combine first 4 ingredients and heat gently. Add cinnamon sticks and orange slices and heat 5 to 10 minutes.
Thoroughly crush berries with potato masher. Combine crushed berries and remaining ingredients in large bowl. Beat at highest speed for about 10 minutes until mixture is thick and fluffy. Chill until serving time. Top each serving with a whole berry. Makes 5 to 6 servings.
Bring 2 cups of water, cherry gelatin and red hots to a boil until red hots melt. Add 2 cups applesauce. Refrigerate until firm.
Place layer of asparagus in bottom of casserole. Put layer of peas on top of asparagus. Cover with can of undiluted cream of mushroom soup. Dot with oleo (you may not want to use the whole stick). Top with grated Cheddar cheese and sprinkle with bread crumbs. Bake at 350° for 30 to 40 minutes or until hot and bubbly.
Mix chocolate chips, flake coconut and pecan pieces. Pour into pie shell. Pour over this the can of condensed milk. Bake at 350° for approximately 25 minutes. Cool and refrigerate.
Bring to boil sugar, syrup, water, vinegar and cream of tartar. Boil to crackly stage. Remove from heat and add remaining ingredients, except food coloring. Stir well, then add food coloring. Pour over popped corn. Grease hands well with butter and form into balls.
Mix first 3 ingredients. Add enough dressing to coat well. Chill overnight. Serve cold.
Sift together flour, sugar, salt and baking powder. Stir in cornmeal. Beat eggs, milk and butter together. Make well in dry ingredients and add liquid ingredients. Fold only until blended. Bake in greased 9-inch pan at 425° for 25 to 30 minutes.
Combine oil, sugar and eggs. Beat until creamy. Combine dry ingredients and add to sugar mix; beat well. Fold in apples and nuts. Pour into a 9 x 13-inch pan lined with wax paper. Bake at 350° for 55 to 60 minutes.
Preheat oven to 375°. Stir together flour, salt and baking powder. In a large bowl, cream together butter, sugar and peanut butter. Add eggs. Beat until fluffy. Add sifted ingredients alternating with milk. Beat until smooth. Spoon batter into a greased and floured 13 x 9 x 2-inch baking pan for 30 to 35 minutes.
In large bowl, combine butter, Sugar Twin, vanilla and egg. Mix well. Add dry ingredients: flour, salt, soda, cinnamon. Fold in until well mixed. Add water. Stir in rolled oats and raisins and nuts (Dough will be soft.) Drop by teaspoon on ungreased cookie sheet. Bake in 350° oven for about 12 minutes or until cookies are set. Makes about 40 cookies. Keeps better if refrigerated.
Stir together dates, sugar, pecans and eggs in medium size saucepan. Cook over medium heat, stirring, 8 minutes or until thickened and beginning to simmer. Remove from heat. Stir in vanilla and cereal until combined. Drop mixture by teaspoonfuls onto waxed paper.
Stir together sugar, flour, cinnamon and butter. Mix until crumbly. Sprinkle and bake dough.
Heat oven to 375°. Grease and lightly flour cake pan or iron skillet (10-inch in diameter). Cream shortening, gradually adding sugar until light and fluffy. Add eggs, one at a time, beating after each. Add flour and milk alternately. Fold in nuts. Pour into pan or skillet and top with Crumble Topping. Make indentations in batter with your finger all the way to the bottom of pan, so the topping will bake into the cake. Bake 35 minutes. If desired, drizzle with confectioners sugar icing.
Cover zucchini, bell pepper and salt with water. Let set 4 hours. Gently rinse. Bring to boil sugar, cider vinegar, cloves, turmeric, celery seed and both mustards. Add drained zucchini mixture. Boil 5 minutes. Pack in hot, sterile jars and seal. Yields 10 to 12 half-pints.
Layer all ingredients except crumbs. Put crumbs on top, ending with some butter. Bake at 350° for 25 minutes.
Brown ground beef; remove fat. Add other ingredients. Cover and simmer 25 minutes or until macaroni is cooked.
Mash liverwurst with fork. Add peanut butter, blend well. Add remaining ingredients and mix well. Serve with toasted whole wheat bread. Makes 1 2/3 cups sandwich spread.
In a baking dish, mix soup, water, rice, salt and pepper. Place pork chops on rice mixture and add melted margarine. Cover and bake at 375° for approximately 45 minutes to 1 hour.
Sift flour, baking powder, soda and salt. Beat shortening until fluffy. Gradually add well beaten egg and beat well. Add sugar. Add flour and bananas alternately beating well after each addition. Pour into a well-greased bread pan and bake 1 hour and 10 minutes at 350°.