HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter in a large, heavy saucepan. Add vegetables. Cook 10 minutes until clear. Add flour. Blend in well. Cover and cook 20 minutes, stirring often. Add cream, cheese, jalapeno and garlic and mix well. Cook covered on low heat 20 minutes. Stir occasionally. Cook noodles according to package directions. Drain and add sauce. Mix thoroughly. Add crawfish. Pour in a 2 to 3-quart buttered casserole. Bake at 350° for 12 minutes. Serves 12.
Mix cornstarch and sugar; add to 1 cup water and cook until clear and thickened. Add lemon juice to mixture; add sliced, peeled peaches to mixture. Pour into pie shell. Cover with whipped cream. Chill.
On low, boil together no longer than 5 minutes the margarine, lite Karo syrup, molasses and brown sugar. Add soda and peanuts. Pour over popcorn. Bake at 250° for 1 hour. Stir every 15 minutes. Spread on waxed paper to cool.
Combine cake mix, butter and 2 eggs until well blended. Beat 1 minute. Spread in greased 9 x 13-inch pan. Beat the cream cheese until fluffy. Beat in remaining 2 eggs and vanilla. Set aside half the powdered sugar. Beat remaining sugar into cream cheese mixture. Pour evenly and gently over cake batter. Sprinkle with nuts. Bake in a 350° oven 40 to 45 minutes or until golden brown. Cool 20 minutes. Sprinkle with remaining sugar. Leave in pan. Cut when cool.
Partially thaw potatoes. Reserve 1/2 stick of margarine. Mix all other ingredients except Rice Krispies. Put in greased baking dish. Mix remaining margarine with 2 cups crushed Rice Krispies and spread on top of casserole. Bake 1 hour at 300°.
Pour hot water over dates and raisins. Add margarine. Cool slightly. Add remaining ingredients and mix well. Refrigerate overnight. (I bake soon as mixed.) Drop by spoonful on greased baking sheet and bake at 350° for 10 to 12 minutes.
Cook noodles according to package directions. Cook beef in skillet until done; drain fat. Stir in Hunt's Manwich, water, garlic salt, basil and salt. Simmer for 20 minutes. Combine cottage cheese, Parmesan cheese, parsley and oregano. Place half the noodles in a 2-quart baking dish. Top with half the cottage cheese mixture and half the Mozzarella cheese. Spread half the meat mixture over. Repeat layers. Bake at 350° for 30 minutes. Let stand 10 minutes. Cut into squares. Makes 8 servings.
To make mix: Combine all ingredients except pumpkin in a large bowl. Pour into a 1 quart, resealable plastic bag: seal. Wrap bag and can of pumpkin in fabric; tie with ribbon or twine.
Cream butter, sugar and egg yolk. Blend flour and cinnamon. Stir into mix. Pat into 10 x 15-inch greased pan. Beat water and egg white until frothy. Brush over dough in pan. Sprinkle with nuts. Bake at 350° for 20 to 25 minutes. Cut into small 1 x 3-inch bars. Makes 50 cookies.
Bake brownies according to directions on package. Cool. Punch holes in brownies with fork; pour Kahlua over brownies. Set aside. Whip up chocolate mousse according to directions (you will not use the crumb mix). Break candy bars into small pieces. Break up half of the brownies; place in the bottom of a glass trifle dish. Cover with half of the mousse. Layer with half of candy mixture and half of the whipped topping. Repeat layers with remaining ingredients. Enjoy!
Melt butter in a heavy 2-quart saucepan. Add sugar. Stir over medium heat until sugar dissolves. Add 3 tablespoons water and corn syrup. Cook over medium heat, stirring often, to soft crack stage (290°) about 12 minutes. (Watch carefully after 280°.) Remove from heat; quickly stir in coarse nuts. Spread on buttered baking sheet.
Cream butter, sugar and cream cheese. Add flour and eggs (2 at a time), alternately until all are used. Stir in flavorings and bake in tube or Bundt pan at 350 degrees for about 1 1/2 hours.
Mix all of the ingredients together except 1/2 of the pecans. Form into a ball. Chill ball before rolling in remaining pecans, then roll ball in pecans. Chill before serving. Can be served with crackers and/or gingersnaps. Tastes great! Serves about 8.
In blender, add limeade, vodka, green food coloring and ice. Mix until all the ice is chopped (like a slurpy).
Mix all together and roll into balls. Use a fork to flatten. Bake at 350° for 12 minutes.
Melt grease and cool to a milky stage. Grease should be salt-free. No aluminum pans are to be used. Do not get mixture in eyes and keep children safe. Add lye to cool water. Stir until dissolved. Add grease to lye water slowly, stirring constantly and carefully. Add other ingredients. Stir well. Let stand 30 minutes, without stirring, then stir 15 minutes. Pour into a cardboard box, lined with wax paper. Let drain. Cut while soft, but firm. Let set 30 days.
Combine cake mix, egg yolks, orange peel and mix. Beat 4 minutes at medium speed. Pour into 2 greased and floured round cake pans. Beat egg whites with cream of tartar to soft peaks. Gradually add the 1 cup sugar, beating to stiff peaks. Spread meringue evenly over batter. Bake at 350° for 35 minutes and let cool. Remove from pan, meringue side up. Mash 1/2 cup strawberries with 2 tablespoons sugar; whip cream until stiff. Spread 1/2 of cream mixture over bottom meringue. Reserving 2 cups whole berries, slice remainder and place over creamed mixture. Top with remaining cream mixture and whole berries.
Combine all ingredients except crabmeat and refrigerate overnight. Next day, add crabmeat that has been sprinkled with 1/2 lemon; put in baking dish and sprinkle with paprika. Bake at 300° for approximately 45 to 50 minutes. Serves about 25 people.
Do not peel peaches. Sprinkle sugar over peaches that have been washed and drained well. Pour water over sugar. Cook very slowly to avoid scorching, about 3 to 4 hours. You can let set overnight, then put in pint jars. I put mine up hot so the lids will seal.
Cook beef, onions and bell pepper in a skillet until meat is browned and vegetables are tender. Drain. Add tomato soup, one soup can of water and uncooked macaroni. Bring to a boil and cook until macaroni is tender. Stir in corn and mushrooms. Pour into a large casserole dish. Sprinkle cheese over top. Bake at 350° about 20 minutes or until cheese is melted and bubbly. Makes 6 servings.
Separate 6 eggs. Add 2 whole eggs to yolks. Beat yolks until very thick while adding sugar, a little at a time. Beat until sugar is dissolved. Add rind and juices. Fold starch into mixture. Beat whites until they form soft peaks. Add to yolks and fold until well blended. Pour into 10-inch tube pan and bake until nicely browned, 325° for 1 hour. Invert to cool.
Mix well. Take angel food cake and break in small pieces. Put in casserole. Pour mixture over cake. Crush vanilla wafers and sprinkle on top. Chill.
Preheat oven to 325 degrees. Melt butter in skillet. Remove from heat. Stir in all ingredients except pecans and mix well. Add pecans & toss until well coated. Place in single layer in jelly roll pan. Toast in the oven, stirring frequently, for 15-20 minutes or until brown. Pecans will crisp up as they cool. Store in air tight container.
Cream shortening and sugar. Add unbeaten egg and apples. Mix together with spoon. Sift flour, cinnamon and soda. Add to mixture. Add nuts. Bake at 350° for 25 to 30 minutes. Top of cake will have a crunchy top. Dust with powdered sugar.
Crust: Mix crumbs and melted margarine. Bake at 350° for 8 minutes in 9 x 9-inch pie plate.
Spray a 9 x 13 casserole dish with vegetable spray. Combine chicken, cream of chicken soup and sour cream and put in casserole dish. Sprinkle crackers over chicken mixture. Drizzle margarine over cracker crumbs. Sprinkle poppy seeds over top. Bake at 350° for 45 minutes.
Wrap potatoes, onion, peppers and spices in aluminum foil twice. Place on grill on low heat. Turn every 15 minutes for 30 to 45 minutes. Serves 2.
Combine first 6 ingredients in a mixing bowl; beat well. Stir in cheese. Pour mixture into pie shell. Bake at 375° for 45 to 50 minutes.
Mix Jello and Knox packages together. Add boiling water and stir until dissolved. Add Cool Whip and stir again until dissolved. Pour mixture into a 9x12-inch pan. Cool in refrigerator until thick. Cut into 1 or 2 inch squares. The Cool Whip will seperate and rise to the top and give the Jello a nice layered look.
Mix together shortening, salt and vanilla; add remaining ingredients. After mixing all these ingredients together, spread real thin on cookie sheet. Sprinkle 1/2 cup chopped nuts and 1/2 cup chocolate chips on top. Beat egg whites until stiff; add 1 cup brown sugar and spread on top. Bake for 20 minutes or until done at 350°.
Melt oleo and crackers together. In greased casserole, layer crackers on bottom, then broccoli, cheese and crackers; repeat. Have crumbs on top. Pour soup, thinned with a little milk, over all. Bake 40 to 45 minutes at 360°.
Raise frozen bread according to package directions. Roll bread dough out lengthwise; spread cooked sausage down the middle. Sprinkle with Parmesan cheese; then spread beaten egg on top. Pinch dough sides together; bake at 350° with bread seam down, for 20 to 30 minutes. This is good served with salsa sauce.
Brown hamburger in skillet. Drain fat. Add Ragu and all ingredients except cheese. Bring to a boil. Simmer on low 15 minutes. In greased casserole, alternate layers of sauce and potatoes, beginning and ending with sauce. Cover with foil. Bake 45 minutes at 350°. Remove from oven. Sprinkle Mozzarella on top. Return to oven, uncovered, for 15 minutes. Remove from oven. Let set 5 to 10 minutes before serving.
Mix together in extra large bowl. Drop by spoonful on ungreased cookie sheet. Bake at 300° for 11 minutes. Do not overbake.
Mix ingredients together and roll out with rolling pin. Use different shaped cookie cutters and cut shapes out of dough. Put small hole in top of shape. Grease pan and bake 1 hour at 300°. Let set several hours and let children paint ornaments with magic markers or paint and hang on tree.
Arrange potatoes in a greased 2-quart casserole. Sprinkle with next 4 ingredients. Set aside. Combine next 8 ingredients; mix lightly. Spread mixture evenly over potatoes. Spoon 1/4 cup catsup over top. Bake at 350° for 1 hour and 10 minutes. Yields 6 servings.
Mix all ingredients except spaghetti together and pour over spaghetti. Refrigerate.
Cut all vegetables into small pieces and steam 5 minutes. Heat oil in wok. Beat the eggs and set aside. Cook onions in wok first. Add eggs and cook until firm. Add rice. Keep stirring until eggs and rice are well mixed. Add soy sauce, pepper and vegetables. Stir until rice is light brown.
Preheat oven to 375. Combine beef, garlic, onion and rosemary. Chop until fine in a food processor (or by hand). Melt the butter in a skillet and stir in the flour. Cook for a few minutes until smooth and blended. Slowly add the beef broth. Stir and cook until gravy is thickened, cooking at least 5 minutes to get rid of the raw flour taste.
Boil yams for 25 minutes; cool, then peel. Place yams, butter, vanilla, sugar, cinnamon and nutmeg in mixing bowl. Add can of Carnation milk. Whip at medium speed until all lumps are gone. Pour into an unbaked pie shell. Bake at 350° for 35 minutes. Let cool at room temperature. Serve with whipped cream on top.
Cream sour cream, sugar, salt and cream cheese. Add other ingredients and pour into muffin cups lined with paper liners. Freeze. Take out a few minutes before serving.
Beat eggs, margarine and sugar. Sift dry ingredients together. Add, alternating with soda and milk mixture. Mix. Last, stir in 1 cup mashed very ripe bananas. Makes a small cake. It's a good way to use overripe bananas. Bake at 350° for 30 minutes.
Cook and drain egg noodles. Layer in large, oblong casserole dish. Then layer cream cheese, sour cream and green onions. Mix well. Layer 3 is hamburger, seasonings, tomatoes and tomato sauce simmered for 10 minutes. Layer cheese. Bake at 325° for 30 minutes or microwave for 20 minutes.
Put ingredients in a 13 x 9-inch pan as listed; do not stir. Bake 50 to 55 minutes in a 350° oven or until golden brown.
Combine soup, vinegar, oil, mustard, sugar, salt and pepper to taste. Bring to boil. Pour over drained carrots, onion and peppers. Will keep in refrigerator for up to 1 month.
Brown ground beef and onion and drain. Stir in remaining ingredients and simmer over low heat for 30 minutes. Also good served over cooked rice. Serves 8.
Brown hamburger; add sauce and water. Simmer. In 9 x 13-inch pan, spread 1 1/2 cups of meat mixture in bottom. One layer of noodles, then 1/2 Ricotta cheese and 1/2 Mozzarella cheese. Top with one more layer of noodles, then 1/2 Ricotta cheese and 1/2 Mozzarella cheese. Pour rest of meat mixture on top. Sprinkle with Parmesan cheese. Let sit overnight. Cook at 350° for 1 hour.
Combine all ingredients saving 1/4 cup grated cheese, 1/2 cup cracker crumbs and 1/4 cup margarine. Pour combined ingredients into a greased 9 x 13-inch casserole dish. Top with remaining cheese, cracker crumbs and margarine. Bake at 350° for 30 minutes.
Measure dry ingredients into bowl. Mix well. Stir in oil, egg and vanilla. Mixture may seem almost dry. Form into 1-inch balls. Place on an ungreased baking sheet about 2 inches apart. Bake at 325° for 12 to 15 minutes. Makes about 3 1/2 dozen.
Boil white sugar and evaporated milk for 4 minutes to soft ball stage. Cook in heavy pan and stir constantly because it will stick and burn. Do not scrape crystals off side of pan. In a large mixing bowl at room temperature, mix milk chocolate, chocolate chips, Marshmallow Fluff, margarine or butter and walnuts. Pour syrup over ingredients while very hot. Add vanilla and beat until smooth. You need 2 buttered utility dishes or comparable dishes.
Cook vegetables first to a good boiling roll for about 15 minutes. Slice deer meat in and cook for about 3 hours on low heat.
In a medium saucepan, melt 1/4 cup butter. Add the flour, stirring until blended. Stir in the cream and cooking sherry or water; cook until thickened, stirring constantly. When bubbly, cook and stir 2 more minutes. Blend in soup until smooth; remove from heat and set aside. Place broccoli in ungreased 13 x 9 x 2-inch baking dish. Cover with rice and half the sauce. Top with chicken. Stir shredded cheese into the remaining sauce; pour over chicken. Melt remaining butter; toss with bread crumbs. Sprinkle over casserole and bake, uncovered, at 350° for 35 to 45 minutes or until heated through.
May use fresh carrots. (Peel and cook until tender.) Let cool. Combine all ingredients in order listed. Stir to mix. Refrigerate overnight. Serve cold.
Crumble corned beef into greased 12 x 8-inch glass pan. Spread with dressing and sauerkraut. Cover with cheese. Toss crumbled bread with melted margarine. Sprinkle on top. Bake at 350° for 30 minutes.
Add taco mix, enchilada sauce, cheese and sour cream or dip to hamburger. Grease pan, 9 x 13. Layer this way: 1. Sauce, 2. Tortillas, 3. Sour cream or dip, 4. Cheese, 5. Hamburger. Bake at 350° for 10 minutes uncovered and 45 minutes covered.
In small microwave bowl, melt butter. Add seasoned salt and Worcestershire sauce. Pour cereals, nuts and pretzels into large Ziploc bag. Pour butter over cereals in bag. Seal tightly. Shake bag until pieces are evenly coated.
Beat liquid ingredients together, then add dry ones, adding bran flakes last. Fill muffin cups 1/2 full and bake at 400° for 15 to 20 minutes. (Will keep in refrigerator for 6 weeks.) Use large mixing bowl.
Combine all ingredients and place in a greased 1 1/2-quart casserole. Bake 1 hour at 325°.
Combine soups and broth and mix. Heat to boiling. Remove from heat; add onion, mushrooms and cheese. Stir until cheese melts. Spoon 1/2 the spaghetti into a buttered casserole; add 1/2 the chicken. Top with 1/2 the sauce. Repeat with remaining spaghetti, chicken and sauce. Sprinkle pimientos over top or stir in sauce. Bake at 350° for 30 minutes.
Mix the first six ingredients in a large bowl. Pour into an oblong dish coated with vegetable spray. Pour margarine over top of the mixture. Bake at 425° for 25 minutes or until brown. Yields 12 servings.
Saute onions in butter. Mix together rice, soup, broccoli and 1/2 jar Cheez Whiz. Cover and bake at 350° for 45 minutes.
Cook ground beef and drain. Add 1 1/4 jars of Ragu with meat and heat until warm. In an oblong pan, cover bottom with sauce. Add noodles, then cheese, ending with sauce. Pour reserved Ragu over top. Cook, uncovered, for 1 hour at 350°. Take out and cover with foil for 30 minutes before serving.
In a skillet over medium heat, cook beef and onion until meat is no longer pink; drain. Remove from the heat. Stir in ketchup and salt; set aside. Spoon meat mixture into precooked pie shell. Sprinkle with tomatoes. Bake at 425° for 20 to 25 minutes. Sprinkle with cheese; bake 2 minutes longer or until cheese is melted. Serves 6.
Trim fat from chops as needed. Pat dry. Combine seasonings, then coat chops with seasonings with mixture on both sides. Heat butter over high heat until it starts to brown; put chops in pan and reduce heat to medium. Fry chops on both sides until dark brown, 10 to 12 minutes.
Crumble bacon and set aside. Cook, peel and mash potatoes. Add buttermilk and butter; mash again. Add chives. Top with bacon.
Cut up fryer and boil until tender. Take chicken off bones and cut into bite size pieces. Stir together with next 3 ingredients. Add crumbled crackers, reserving a few to put on top. Add enough chicken broth to make juicy. Put remaining crackers on top and dot with butter. Bake in a 350° oven until brown and bubbly.
Crush vanilla wafers into very fine crumbs; put into bowl. Add remaining ingredients and mix well. Form into balls (approximately 1 inch). Let stand for 1 hour on waxed paper. Place in airtight container and refrigerate.
In saucepan, melt half of butter. Add sugar, flour and juice from pineapple. Cook until thick. Pour in casserole dish over pineapple. Melt rest of butter in same pan. Crumble crackers in butter. Top pineapple with crackers. Bake at 350° for 25 minutes.
Peel and section oranges. In food processor, process orange sections and cranberries. Stir in sugar, nuts and peels. Cover and store in refrigerator. May be frozen up to 6 months.
Separate dough into 12 pieces. Using kitchen scissors, cut rolls from outside, almost to center, to form 8 petals. Place on cookie sheet. Make deep indentation in center of each roll. In small bowl combine cream cheese, butter, mustard and dill weed until smooth. Fill center of rolls with heaping teaspoonfuls. Bake in a 375° oven on a greased cookie sheet for 10 to 13 minutes. Serve warm.
In a small amount of oil, saute the onion and bell pepper. When the onion is clear, add the roux and stir well. Add enough water to make a semi-thick gravy. Cook until the roux is well dissolved. Add the mushroom soup and seasonings and continue cooking for 5 minutes. Add the crawfish tails and cook another 7 minutes. Pour this mixture over the cooked and drained spaghetti and stir well. Spray a 2-quart casserole dish with Pam. Pour the spaghetti into the casserole dish and top with grated cheese. Bake at 350° just long enough for the cheese to melt.
Put cucumbers, onion and salt in a large bowl of water; place a plate on top of this and let stand for 2 hours. Boil sugar, vinegar, water and pickling spices together until it comes to a full boil. Drain the cukes and onions and pack in plastic containers...you can use any empty plastic containers you might have around, i.e., butter containers and the like. Pour the hot mixture over these. Seal with plastic lids and store in freezer. Keeps for months in the freezer. Voila! Just thaw out when ready to use!
Heat almonds, sugar and butter in a heavy skillet over medium heat, stirring constantly, until almonds are toasted and sugar is golden brown, about 15 minutes. Stir in vanilla. Spread nuts on a sheet of foil; sprinkle with salt. Break into 2 or 3 nut clusters.
Combine milk and eggs; add to cake mix and dry pudding mix with wooden spoon (not mixer). Add chips and nuts. Grease and flour 10-inch Bundt pan. Bake at 350° for 50 to 55 minutes or until cake bounces back at touch. May pour a glaze on top, if desired.
Do not pare cucumbers, slice thin. Add onions, peppers and whole garlic cloves. Add salt; cover with cracked ice. Mix thoroughly. Let stand 3 hours; drain well.
Note: Use skinless chicken breasts and marinate in teriyaki sauce for 4 hours or overnight in refrigerator.
Dissolve gelatin in boiling water. Add frozen strawberries, undrained pineapple and mashed bananas. Pour half the mixture into 9 x 13-inch pan. Chill 1 hour until firm. Beat cream cheese with sour cream and sugar. Spread over chilled layer. Gently spoon remaining gelatin mixture on top. Chill until firm, about 2 hours.
Mix first 6 ingredients. Top with one-half roll of Ritz crackers and 1 stick of butter. Bake at 350° for 30 minutes.
Cream margarine and sugar. Add chocolate and vanilla. Add one egg at a time, beating for 5 minutes after each addition. Blend in 8 ounces of Cool Whip. Pour into prebaked pie shell. Garnish with remaining Cool Whip.
Mix sugar, Karo and water in large, heavy saucepan. Stir over medium heat until boiling. Boil, while stirring, until 310° or until beads form in cold water. Remove from heat. Stir in coloring and flavoring. Pour onto cold, buttered marble. Cut into pieces and drop into powdered sugar.
Soak bran in milk. Cream the shortening and sugar. Add egg and beat well. Stir in milk and bran. Add dry ingredients that have been sifted together. Stir until just moistened. Fill muffin pans 2/3 full. Bake at 425° for 20 to 25 minutes. Makes 1 dozen.
Pour boiling water over Crisco, sugar and salt. Blend and cool. Add beaten eggs. Sprinkle yeast into lukewarm water and stir until dissolved. Combine with egg mixture. Add flour. Beat well. Cover and refrigerate at least 4 hours. Put in large bowl as it rises slightly in the fridge. This will keep for a week to 10 days. About 3 hours before using rolls, form into desired shape using only enough flour to handle. Place in greased pan and let rise at room temperature for remaining time. Bake at 375° for 15 minutes.
Boil chicken breasts and save broth. Roll out dumplings according to recipe on box (2 cups Bisquick and 2/3 cup milk). (I make up about 3 to 4 times, depending on how many people.) This recipe will feed about 8 people.
Beat together oil, sugar, egg and vanilla until smooth. Stir together flour, baking powder and salt; add to oil mixture. Beat until blended. Stir in cashews. Spread in a well-greased 8-inch square pan and bake in 350° oven until done, about 20 minutes. Cut while warm.
Use directions on cake box to make cake. In a mixer bowl, beat together cream cheese, butter and vanilla until light and fluffy. Gradually add powdered sugar. Beat until smooth. Frost cooled cake. Spiral fresh strawberries on top until completely covered. Slice and serve.
Cut up washed and drained lettuce in 13 x 9-inch casserole dish. Cover lettuce with sliced cauliflower. Add peas (do not allow them to thaw first).	Cover these layers with mayonnaise. Sprinkle with Italian dressing mix and then cheese. Refrigerate overnight, covered with plastic wrap.
Cover the bottom of a flat, greased 9 x 13 x 2-inch baking dish with dried beef. Wrap each chicken breast with a strip of bacon. Arrange chicken on dried beef. Mix undiluted soup and sour cream and pour over chicken. Bake uncovered at 275° for 3 hours or until done.
Get flour ready, sift first: flour, soda, salt and baking powder. Cream shortening. Add white sugar first, then brown sugar. Add eggs, one at a time. Mix well. Add flavoring. Add flour all at one time to oatmeal, chocolate tidbits, raisins or coconut. Grease cookie sheet. Drop with teaspoon. Bake at 350° until brown, approximately 8 to 10 minutes.
Mix all ingredients for first layer and spread in 9 x 13-inch baking dish. Bake in 350° oven for 20 minutes. Cool.
Cook zucchini in a little boiling water until tender, 5 minutes. Drain. In a saucepan, saute carrots and onions in 4 tablespoons butter until tender. Remove from heat and stir in 1 1/2 cups stuffing mix, the soup and sour cream. Gently stir in zucchini. Turn into 1 1/2-quart casserole. Melt remaining 2 tablespoons butter and remaining 3/4 cup dressing mix. Toss gently and spread in casserole. Bake at 350° for 30 to 40 minutes. Serves 6.