HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mash hot potatoes. Add cream cheese, onion, butter and salt. Beat until dissolved. Add sour cream. Beat eggs and add to milk. Add to potatoes and beat well. Refrigerate at least 3 hours or overnight in greased casserole. Cover with foil and bake at 350° for 45 minutes.
Brown meat with onions and garlic. Add next 4 ingredients; mix well and simmer 10 minutes. Layer tortillas, sour cream and cheese in 9 x 13-inch pan. Repeat layers and bake at 375° for 15 minutes.
Mix all ingredients; pour into unbaked 9-inch pie crust. Bake at 375° for 50 minutes or until firm in center.
Heat oven to 350°. Mix 1 egg, oleo and cake mix (dry) until crumbly. Reserve 1 cup. Pat remaining mixture lightly in ungreased oblong pan (13 x 9 x 2-inch). Bake about 15 minutes or until light brown. Beat 2 eggs, sugar, baking powder, salt, lemon peel and lemon juice with mixer until light and foamy. Pour over hot crust. Sprinkle with reserved crumb mixture. Bake about 15 more minutes or until light brown. Sprinkle with confectioners sugar. Cool and cut into bars.
Bring to a boil; cover and simmer until tender. Add 1/2 pound sausage, browned and drained.
Mix olive oil, red wine vinegar and parmesan cheese. Chill dressing for at least one hour. Slice onions and artichoke hearts. Mix with lettuce and pimentos in a large salad bowl. Toss salad with dressing and serve immediately.
Get some muffins. Then, get some pizza sauce and cheese. Spread the sauce around and put the cheese on. Put it on a pan. Put it in the oven at 5°. Cook for 6 hours. The look delicious and taste good.
Mix ingredients well. Place in refrigerator to chill. Put cherries in ice trays; fill with punch. Freeze and use as garnish when punch is served.
Melt butter in a 9 x 13-inch pan. Sprinkle graham cracker crumbs over butter. Add remaining ingredients in this order: coconut, chocolate chips, butterscotch chips and nuts. Spread layer of milk over all. Bake 25 minutes (no longer) at 350°. Cool and cut in bars. Makes about 15 bars.
Beat eggs, then add sugar, salt, vinegar, butter, pepper and mustard. Cook until thickened and clear. Makes 1 cup. Can be used to coat lettuce leaves or used cold in place of mayonnaise for salads.
Mix onion soup mix with ground chuck; form into small meatballs. Brown meatballs in deep frypan. Reduce heat. Spoon mushroom soup (undiluted) into pan, covering meatballs. Add 1/4 cup water; cover tightly. Cook and stir until soup forms gravy. Serve over noodles or canned potatoes. Serves 4.
Heat oven to 350°. Mix flour and sugar in a large bowl. Mix water, cocoa, shortening and margarine in a small saucepan. Bring to a boil and stir until smooth. Add to flour-sugar mixture and stir until smooth. Add buttermilk, baking soda, salt, eggs and vanilla. Beat 2 minutes. Bake in a greased 11 x 18-inch pan for 20 minutes at 350°. Save saucepan and bowl for frosting. Do not wash. Leave cake in pan.
Combine corn meal and onion. Add milk and egg, stirring well. Carefully drop batter by tablespoonfuls into deep hot oil (370°). Cook only a few at a time, turning once. Fry until hush puppies are golden brown, 3 to 5 minutes. Drain well on absorbent towels. Yields about 2 dozen.
Mix cake according to box directions. Add pudding mix. Bake at 350° in a greased and floured 13 x 9-inch pan.
Combine all ingredients, except parsley and pepper. Stir to dissolve broth mix. Cover with plastic wrap; vent one corner. Microwave on High 17 minutes, stirring halfway through cooking time. Remove bay leaf. Add parsley and pepper.
Preheat oven to 375°. Cut baked potatoes in half lengthwise and carefully scoop out insides, reserving skins. In a bowl, mash potatoes, add butter, sour cream, onion and pepper. Beat until smooth. Fold in lobster meat and mushrooms and place mixture in the 12 potato skins. Sprinkle with grated cheese and place on a baking sheet. Bake 15 - 20 minutes. Serves 6.
Cook noodles until tender. Drain. Lightly brown onion in butter. Add ground beef and cook until brown. Drain. Blend in flour. Add cooked noodles, Veg-All with liquid, tomatoes, salt and pepper. Pour into a baking dish and bake 20 to 30 minutes at 350°.
Combine all ingredients and marinate 1 to 2 days in refrigerator. Drain shrimp and reserve marinade. Grill 4 to 6 minutes total, basting with marinade. Serve with Mr. Mustard.
Boil pasta to tender. Crumble Feta cheese and mix with sliced olives and defrosted spinach. Add pasta (drained and rinse with cool water). Toss with Greek dressing. Refrigerate and serve cold.
Cream together sugars and Crisco. Add eggs and vanilla. Add remaining ingredients. Bake at 350° for 12 minutes.
Place all ingredients in a blender; cover and blend until smooth. Pour into glasses and garnish with a fresh strawberry if desired. Serve immediately. Quick and easy drink that is cooling and easy to prepare.
In a 9 x 13 dish, smooth cherry pie filling over the bottom. Then add pineapple over cherries. Sprinkle sugar over the pineapple. Smooth cake mix over the sugar. Pour melted butter over the cake mix. Then top with pecans. Bake at 350° about 45 minutes or until brown.
Sprinkle dry jello powder over cottage cheese and mix. Combine with rest of ingredients.
Combine dry ingredients in a large bowl; add molasses and buttermilk, mixing well. Stir in raisins.
Mix together with fork. Preheat iron skillet with a little oil in it at 450°. Pour mixture into hot skillet. Cook until golden brown, about 10 minutes.
Mix together and pour over shredded cabbage. Store in refrigerator. Will keep indefinitely.
Combine the ingredients in a blender and fill the space that remains with ice. Blend at low speed until desired consistency.
Place crackers on a cookie sheet. Bring butter, sugar and salt to a boil; boil for 2 minutes. Add nuts. Spoon over crackers while hot. Bake for 10 minutes at 325°.
Mix butter, sugar, flour and coconut together. Press in 9-inch pan (saving some for topping) in bottom and up a little on the sides. Pour pie filling on crust. Add remaining crumbs for topping. I sprinkle a little extra coconut on top. Bake at 350° for 25 minutes or until golden brown. Serve with a dollop of ice cream. Yum, yum!
Mix sugar and flour. Add beaten eggs. Mix in remaining ingredients. Pour in pie shells (unbaked). Bake at 350° for 60 minutes or until center is firm. Delicious with whipped cream!
Grease sides and bottom of pan. Reserve 2/3 cup cake mix and then combine remaining mix, butter and 1 egg. Press into pan thinly and bake 35 to 45 minutes at 350°. Combine remaining mix (2/3 cup), 3 eggs, sugar and vanilla. Mix well and pour over the browned crust. Sprinkle on nuts and bake 30 to 35 minutes at 350°.
Cook broccoli until tender. Drain. Arrange crosswise in 13 x 9 x 2-inch (3-quart) baking dish. Melt butter; add flour, broth and cream. Cook until thick. Stir in cheese and sherry and salt. Pour half of the sauce on broccoli. Arrange chicken slices on top of broccoli, then pour on the remaining sauce. Bake for 20 minutes at 350° or until hot, then broil just until sauce browns. Trim with sliced peaches. Can be made a day ahead of time and refrigerated until ready to use.
Mix margarine with potatoes. In separate bowl mix sour cream, onion, soup, cheese, salt and pepper. Combine with potatoes and put in a 3-quart casserole dish. Drizzle with margarine. Bake at 350° for 45 to 60 minutes.
Bring sugar and syrup to rolling boil. Add peanut butter, cereal and vanilla. Drop by teaspoonful on waxed paper. Let cool.
Melt butter. Add sugar, cinnamon and rolled or crushed graham crackers (save 1 cup for topping). Press into a pie crust pan. Cook at 350° for 8 minutes. Cool. Add capful of vanilla to prepared pudding and pour into cooled pie crust. Top pudding with graham cracker mixture and crushed Heath bar pieces. Enjoy.
Mix all ingredients in blender, except the mahi mahi. Pour mixture over fish in shallow pan. Cover and put in refrigerator for 2 to 3 hours. Either grill on an outside grill or broil in oven until meat is tender.
Preheat oven to 400°. Soften yeast in warm water in a large bowl. Add salt and sugar. Mix in flour; knead to make a soft, smooth dough. Do not let rise. Cut immediately into smaller pieces. Roll into ropes and form pretzel shapes. Place on cookie sheets covered with foil and dusted with flour. Brush pretzels with beaten egg and sprinkle with coarse salt. Bake 15 minutes or until light brown. Serve warm or cold. Plain or with mustard or cheese sauce. Makes 3 to 6 dozen.
Beat eggs and flavorings together. Add remaining ingredients; mix well. Pour into a 1-quart casserole. Bake at 350° for 35 minutes. May be baked in muffin tins, if desired. Yields 2 servings.
Place croutons in dish; top with cheese. Cook sausage; drain. Put on top of cheese. Mix eggs, mustard, milk, mushrooms and soup; pour over sausage. May be refrigerated overnight and reheated. Bake for 1 1/2 hours at 300°.
Melt butter in a sauce pan over low heat. Stir in 1 tablespoon cinnamon, remove from heat. In a large Ziploc bag, combine 1 tablespoon cinnamon, nutmeg, and sugar. Set aside. Cut each biscuit into 4 sections. Drop sections into bag - coat. Layer coated biscuits in a Bundt pan. Pour melted butter mixture over biscuits. Bake at 350° for 15-20 minutes. Serve warm or cold.
Break chocolate into small pieces; mix with sugar, corn syrup, salt and cream. Cook until soft ball stage, about 235° on a candy thermometer. Remove from heat; add butter without stirring. Allow to cool until lukewarm; add vanilla and beat until thick.
Combine the first 5 ingredients in a large mixing bowl. Add chicken pieces, turning to coat. Cover and refrigerate 8 hours or overnight. Drain chicken, discarding buttermilk mixture.
Cut venison in very thin strips. Marinate the meat for 17 hours in the refrigerator. Drain the meat and bake at 150° for 5 hours. Drain the cookie sheets and turn the meat occasionally.
Bake until it turns brown. Layer each item. Don't mix. Melt butter in pan first.
Spray cookie sheet with "Pam." Cover cookie sheet with a layer of graham crackers. Boil together for 3 minutes brown sugar and butter. Remove from stove and add chopped nuts. Pour mixture over graham crackers. Bake 10 minutes (only) at 325°. Cool and crack apart.
Dissolve both packages of Jell-O with 2 cups of boiling water. Put in frozen strawberries and stir. When strawberries are melted, add cherry pie filling. Refrigerate.
Melt butter or margarine in large saucepan. Saute onion and celery for 4 to 5 minutes. Add vegetables along with chicken broth. Cover and bring to a boil. Simmer 15 to 25 minutes or until vegetables are tender. Blend flour and salt with a small amount of milk to make a smooth paste. Add remaining milk and flour mixture to soup mixture. Heat just to simmer. Stir to keep smooth and thick. Add cheese and stir until melted. Keep warm on low heat. Do not boil. Soup will curdle.
Soften yeast in warm water. Add melted butter, salt and custard mix. Add flour gradually and mix until mixture forms a ball. Knead 12 times on lightly floured surface. Roll dough to form 8 x 20-inch rectangle. Cut in half lengthwise. Cut each 4 x 20-inch piece of dough into 2 x 4-inch rectangles. Place on greased cookie sheet. Cover and let rise in warm place for 1 hour or until doubled in bulk. Bake 10 to 15 minutes in 400° oven.
Cream sugar and shortening until light. Add egg and milk and blend well. Sift all dry ingredients and add to first mixture. Add flavoring and mix well. Roll out 1/8-inch thick on floured board and cut with cookie cutter. Sprinkle with plain or red sugar. Bake on greased cookie sheet at 350° until light brown. Great recipe for Christmas cookies, decorate with frosting, etc.
Soften cream cheese. Whip cream cheese and sugar together well. Fold in whipped cream. Add pineapple. Spoon into filling into pie shell. It's easy and good.
Dissolve Jell-O in boiling water. Add yogurt and mix thoroughly. Then add Cool Whip. Pour into crust. Refrigerate for several hours or overnight. Serve and enjoy.
Dice onion. Chop bell pepper. Combine all ingredients. Bake in casserole dish at 400° for approximately 45 minutes. Hint: Brown bacon on the stove and add to dish about 20 minutes before done.
Combine first 5 ingredients in shallow pan. Add salmon or Lake Trout; marinate for 1 hour in refrigerator, turning 2 or 3 times. Grill 5 to 8 minutes per side over medium-hot briquets or medium on gas grill. Fish must flake when tested by a fork. Serve with lemon wedges and butter, if desired.
Open clams over a large bowl to catch the juice. Add juice to a large pot and add the remaining ingredients. Cook all ingredients for 1 hour and 15 minutes, then add diced clams and cook 15 minutes. Serve.
Combine flour, butter and sour cream in a bowl and mix. Divide into 4 portions. Wrap and chill. Roll out one at a time onto a floured surface to 12 x 6-inch rectangle. Sprinkle each with seasoned salt and pepper, then with 3/4 cup cheese. Roll up into a long roll about 2-inches wide. Seal edge and ends. Place seam side down onto ungreased baking sheet. Make diagonal slits at 1-inch intervals. Sprinkle with paprika. Bake at 350° for 30 to 35 minutes. Cut into strips. Serve hot. (Can be made ahead and frozen.)
Mix nuts and coconut; spread into a 9 x 13-inch pan. Mix cake mix according to directions; pour cake mix over coconut and nuts. Mix margarine and cream cheese on top of stove. Mix sugar, margarine and cheese. Pour cake mix as even as possible. Bake at 350° for 40 to 45 minutes. Cake will crack open.
Cook flour and milk until thick. Add oleo and cool completely. Add Crisco, white sugar and vanilla. Beat until creamy. Keep in refrigerator.
Blend powdered sugar, cocoa and milk. Cut butter or oleo on top. Mix well. Heat in microwave 2 minutes at Full power or until butter is melted. Add vanilla and nuts; mix well. Pour into buttered pan and chill.
Grate coconut in blender with water. Place chicken and onion in bottom of large pot. Top with potatoes. Pour coconut water through a strainer into pot to 1 inch below tops of potatoes. If needed, add more water to blender and strain again until enough water is obtained. Add spices. Boil dry until chicken beings to fry. Serves 8.
Place first 4 ingredients in a saucepan and cook until brown (about 15 minutes), stirring all the time to prevent burning. Pour into a buttered pan (cookie sheet or 9 x 13-inch pan). Lay Hershey bars on hot mass and spread. Sprinkle nuts on top. Cool and break in pieces.
Combine all ingredients well in container of electric blender; process until smooth. Store in refrigerator. Makes 1 1/4 cups.
Cook chicken breasts in Miracle Whip in large skillet on medium-high heat for 3 minutes. Add vegetables. Stir soy sauce and garlic powder into mixture. Continue cooking 5 minutes or until the chicken is cooked through. Serve over rice if desired.
Cook potatoes in boiling salted water for 10 minutes. Drain. Melt butter in top of double boiler over direct heat. Stir in flour, then mustard. Add milk, salt and pepper and stir over boiling water until smooth and thickened. Arrange potatoes, tuna and onions in alternate layers in greased 2-quart casserole.
Cream butter or shortening with peanut butter; add sugars and cream again until mixture is light and fluffy.
Combine the onion and margarine in a microwave-safe dish. Microwave on High for 3 minutes. Stir in the cheese. Microwave for 1 to 2 minutes or until the cheese is melted, stirring occasionally. Add the crab meat and soup. Microwave for 3 to 4 minutes or until heated through, stirring occasionally. Yields 16 servings.
Pat 3/4 of crumbly mixture in a 9 x 13-inch pan. Pour in rhubarb mixture and sprinkle remaining crumbs over the top. Bake at 375° for 30 minutes.
Put peppermint candy in a bag and crush into small pieces. Put almond bark in microwave cooker around the edges and microwave for 6 minutes on 50% power. Check every 2 minutes. Be ready to immediately stir peppermint in and then pour on to wax paper or baking mat.
Melt margarine in pan in oven. Mix other ingredients. Pour batter in pan. Pour fruit over batter. Sprinkle with cinnamon. Bake at 350° to 40 to 45 minutes.
In a large bowl, combine flour, soda, salt, cinnamon and sugar. Mix well. In a separate bowl, combine eggs and oil. Fold into dry ingredients. Stir in pecans. Fold in strawberries until moistened. Pour in a greased and floured Bundt pan or two 9 x 5-inch loaf pans. Bake at 350° or until lightly browned, approximately 50 to 60 minutes. Cool completely before slicing. (Frozen strawberries may be substituted if fresh not available.)
Sprinkle chops with parsley, salt and pepper. Lay pork chops on top of rice. Pour soup and liquid on top of pork chops. Bake 1 hour at 350°.
Preheat oven to 350°. Grease and flour a jellyroll pan. Mix margarine, cocoa, water, buttermilk and eggs; heat and stir until boiling. Remove from heat; add sugar, flour, baking soda and vanilla. Pour into pan and bake for 25 minutes. Cool.
Cook and drain sausage. Place sausage in greased baking dish (13 x 9-inch). Beat eggs, milk and salt. Stir in cheese. Pour egg mixture over sausage. Sprinkle croutons on top. Bake, uncovered, 45 to 50 minutes. Let stand 5 minutes before serving.
Cook meat and onions. Drain and spread in pie plate. Salt mixture and then sprinkle with cheese. Stir together remaining ingredients. Pour over meat mixture. Bake 25 minutes at 400°.
Let cream cheese and oleo soften at room temperature. Add remaining ingredients. Mix well and frost.
Mix and marinate with 3 tablespoons oil, 1 tablespoon lemon juice and garlic salt to taste. Let set and chill before serving.
Mix ingredients until well mixed. (May need a little pineapple juice.) Spread on Roman meal bread or any whole wheat bread (thin).
Put dry ingredients into a bowl. Mix well. Stir in oil, eggs and vanilla. Mixture seems dry. Shape into 1-inch balls and place on ungreased cookie sheet 2 inches apart. Bake at 325° for 12 to 15 minutes. Makes 6 dozen.
Preheat oven to 375°. Beat sugar, butter, eggs, flour, syrup, vanilla and salt, beating after each addition. Fold in chopped pecans. Pour mixture into crust. Decorate top with pecan halves. Bake 40 minutes on middle rack of oven until center of pie is firm.
With electric mixer, beat together egg, egg yolk, and 1/3 c light brown sugar for 5 minutes. Mix in 1/4 c each of light and dark corn syrup, 2 Tbsp butter, 1 tsp vanilla and pinch of salt. Stir in 2 cups pecans and 3/4 c chopped white chocolate. Pour into refrigerated pie crust and bake in 350 degree oven for 40 minutes. Drizzle with melted white chocolate.
Grease 9 x 13-inch pan. Put 1 layer of bread in bottom. Sprinkle ham pieces, cooked and crumbled sausage or cooked and crumbled bacon. Top with cheese. Beat together milk, eggs, mustard and salt. Gently pour over meat and cheese. Cover with foil and refrigerate overnight. In morning, sprinkle top with corn flake crumbs and pour melted butter over all. Bake at 350° for 45 minutes until golden brown.
Brown hamburger and sausage. Heat spaghetti sauce and hamburger, spices and cut up sausage pieces. Simmer for 1 hour. Cook rigatoni. Put cooked rigatoni into 13 x 9-inch pan. Spoon sauce mixture over top; stir well. Top with cheese. Bake at 350° for 20 to 30 minutes.
Combine ingredients in saucepan. Heat thoroughly. Serve hot with corn chips or tortilla chips. Makes 4 cups.
Mix drained vegetables, soup, diced chicken and mayonnaise together and pour into unbaked pie shell. Put second crust on top, sealing edges. Bake at 375° to 400° until crusts are brown, about 20 to 30 minutes.
Melt Milky Ways with can of condensed milk. When melted, add milk; mix well. Add 1/2 can Hershey's chocolate syrup. Pour into ice cream churn; finish filling with milk.
In a skillet, melt butter over medium heat. Saute onion until tender. Stir in potatoes, soup and milk. Add cheese, green pepper and 1/2 cup cracker crumbs. Pour into a shallow casserole and top with remaining crumbs. Bake at 375° for 35 to 40 minutes. Makes 6 to 8 servings.
Combine pretzel crumbs, butter and sugar; press firmly on bottom and sides of buttered 9-inch pie plate. Combine in large bowl the canned milk, lime juice, tequila and Triple Sec (any orange liqueur); mix well and fold in whipped cream. Pour into crusts; freeze 4 hours or chill 2 hours. Garnish with whipped cream or pretzels.
Beat cream cheese until smooth. Gradually add condensed milk. Mix well. Add lemon juice after ingredients are well blended. Pour into pie crust. Chill. Add cherry topping.
Place all of the ingredients in a medium saucepan with 1 cup water. Bring to a boil. Reduce heat, partially cover and simmer for about 40 minutes or until slightly thick, stirring occasionally.
Beat egg yolks, sugar and vinegar together. Add margarine. Cook over medium heat for a few minutes. Don't overcook; cool. Beat in cream cheese, then add grated onion, chili powder, pimentos and chopped green pepper. Refrigerate several hours before serving.
Mix pudding, milk and sour cream, then fold in Cool Whip. Layer vanilla wafers and 6 or more sliced bananas. Pour pudding mix over wafer and banana mixture.
Boil sugar, honey and water 2 minutes; add flavoring. Great on waffles or pancakes.
Coarsely chop the onion and cook in the oil until translucent, in a large skillet. Meanwhile, in a separate pot, cook the bow tie pasta according to the directions on the package. Lightly beat the egg and stir it into the kasha until all the grains are moist. Add the kasha to the pan with the onions and heat until the grains are dry.
Mix according to directions on box. Put half of the batter in 13 x 9 pan. Arrange Hershey bars (broken in large pieces) on top. Pour remaining batter over this. Bake according to directions on box. Cool completely before cutting into squares.
Combine all ingredients and bake in an ovenproof dish for 40 minutes at 325°.
Beat cream cheese until smooth. Add sugar, mix well. Add milk, mix well. Fold in coconut and extract. Add whipped cream and mix well. Pour into pie shell. Ready to serve.
Combine flour, salt and baking powder; cut in cheese and shortening. Add milk all at once and stir carefully until dry ingredients are damp. Stir vigorously until mixture forms a soft dough that clings to bowl. Drop from teaspoon onto greased baking sheet. Bake at 425° for 12 to 15 minutes.
Stir dry ingredients; add buttermilk, egg and drippings, mixing just until dry ingredients are moistened. Pour into a greased (hot) 10-inch ovenproof skillet. Bake in a preheated 450° oven for 20 to 25 minutes.
Saute onion, pepper and celery. Drain scrambled sausage and put all ingredients together in baking dish. Cover with grated Cheddar cheese. Bake at 325° for 30 minutes.
Brown meat and onion in margarine; add remaining ingredients. Cook until sauce is thick, approximately 30 minutes.
Line 9 x 13-inch pan with half of tortillas. Brown ground beef with onion and seasonings. Spread layers of beef, beans and sliced Velveeta cheese. Repeat layer of tortillas, layer of beef, beans and sliced Velveeta. Mix soup with tomatoes and green chilies. Pour over all other ingredients. Cover with foil and bake at 350° for one hour. Sprinkle grated cheese on top with paprika. Return to oven and bake a few minutes more until cheese is melted.
Sprinkle breasts with parsley and garlic salt. Roll up; secure with a toothpick. Roll in butter, then dressing mix. Place in heavily greased baking dish. Sprinkle remaining crumbs over chicken; moisten lightly with water. Bake at 325° for 30 to 40 minutes.
Heat water to boiling; add potatoes. Heat to boiling, then reduce heat. Cover and simmer until tender, 30 to 35 minutes. Drain potatoes; slip off skins. Cut potatoes into 1/2-inch cubes. Add celery, onion and orange. Mix remaining ingredients, except lettuce leaves; pour on vegetables and orange. Stir to blend. Refrigerate at least 2 hours. Serve in lettuce-lined bowls. Makes 4 to 6 servings.
Spread 1 c. dry rice over bottom of 13 1/2 x 8 1/2 inch pyrex dish. Combine 1 can of mushroom or celery soup with 1/2 c. milk, heat and pour slowly over rice. Lay pieces of raw chicken- unfloured and unsalted on top of rice. Sprinkle 1 package of dry onion soup mix over top of chicken. Seal tight with foil. Bake 2 hours and 15 minutes at 325 degrees. (Don't peek.) Do not salt and pepper.