HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a small mixer bowl, beat together cream cheese, sour cream and Italian seasoning. Spread evenly in a 9 or 10-inch glass dish. Spread pizza sauce over the top. Sprinkle with pepperoni, green onion and green pepper. Bake in a 350° oven for 10 minutes. Top with cheese; bake 5 minutes more or until cheese is melted and mixture is heated through. Serve with crackers, corn chips, or tortilla chips. Makes about 1 1/2 cups.
Mash potatoes; beat eggs until fluffy. Add all ingredients to potatoes and blend well (by stirring). Bake at 350° for 45 minutes. Serves 4 to 6.
Combine flour, mustard, salt and a little pepper in a shallow dish. Dredge chops in this mixture and set aside. In a 3 1/2 quart slow cooker, combine remaining flour mixture and broth. Pour oil in a large skillet. Place over medium high heat until hot. Cook chops until browned on both sides and place in slow cooker. Cook on high 2 to 2 1/2 hours or until tender. Serve with hot rice or mashed potatoes.
Mix first 8 ingredients and put in a 9 x 13 baking dish. Mix cheese crackers, butter and almonds and put on top of bean mixture. Bake for 30 minutes in 350° oven.
Combine the first 4 ingredients and mix thoroughly. Roll into balls and let stand until they get firm. Melt the chocolate and paraffin. Dip balls in chocolate and lay on waxed paper.
Boil fruit salad with salt. Dissolve jello in hot fruit salad. Let mixture begin to set. Mash cream cheese and enough of the whipped cream to make smooth. Fold cream cheese and remainder of whipped cream into gelatin mixture. Mold and congeal.
Mix meat, rice, onion, 1/2 tomato sauce, egg and spices. Boil large head of cabbage until leaves are limp. Roll approximately 1/4 cup meat mixture into cabbage leaves.
Mix sugar, flour and pineapple in a casserole dish. Add cheese and sprinkle with small amount of juice over the mixture. Cover with cracker crumbs. Pour melted oleo over this. Cook at 350° for 20 to 25 minutes.
Combine flour, baking powder, salt and baking soda. Cream the shortening. Add sugar gradually. Add egg. Beat thoroughly. Add dry ingredients and orange juice alternately. Blend well after each addition. Add nuts, raisins, grated orange rind and apples. Pour into well-greased loaf pans. Makes 3 small loaves or 1 large loaf. Especially moist and tasty.
Cook meat with salt and pepper in boiling water until done. Cool meat and blend it. Warm tortillas in microwave.
Blend all ingredients. Beat 4 minutes. Pour into 2 greased 9 x 5 x 3-inch loaf pans or 3 small loaf pans.
Put lettuce on bottom of oblong dish. Follow this with the water chestnuts, the celery, green onions and peas. Mix the mayonnaise with the salt, pepper and sugar. Spread this on top of pea layer, making sure top and edges are sealed with this mixture. Put cheeses on top.
Brown hamburger meat, onions, salt and pepper. Drain grease off and add chili seasoning to meat. Add beans (drain and rinse), tomatoes and tomato sauce. Simmer 45 minutes. If too thick, add a little water.
Mix first 5 ingredients together. Put in baking dish and bake at 350° for 20 minutes. Remove from oven. Mix melted margarine and bread crumbs and spread on casserole. Bake 20 minutes more.
Sift flour, salt, baking powder and sugar into corn meal and mix well in a large bowl. Combine eggs, cream-style corn and milk in smaller bowl and mix well. Add to flour mixture together with crackling, oil and baking soda, if using buttermilk, be sure everything is well combined. Bake in a greased 9 x 9-inch square or round cake pan, at 350° for 20 to 25 minutes or until brown and tests done.
Cover fruit with fruit juice. Add remaining ingredients. Blend all together until smooth. Makes 2 to 4 servings.
First, mix salt, cinnamon, allspice and cloves with graham cracker crumbs, then add fruit, dates and coconut. Mix well until coated good with crumbs. Add Eagle Brand and mix well. With a spoon, put into a loaf pan sprayed with Pam. Add a little mixture at a time; press evenly into pan with spoon so as not to have any air pockets. Continue until filled at least 3/4 full. Makes 1 small loaf and 4 mini loaves or 2 small loaves. Bake at 350° for 30 minutes. Cool completely in pan. Remove, cool and wrap in wax paper and foil to freeze or store in refrigerator. Best made a month ahead so to season.
Heat oven to 400°. Empty potato slices and seasoning sauce into ungreased 2-quart casserole dish. Heat tomatoes, water and oregano to boiling. Stir into potatoes. Arrange pepperoni on top and sprinkle with cheese. Bake uncovered for 30 minutes. Serves 6.
Bake pastry shell in very hot oven at 450° for about 5 to 7 minutes, until lightly browned. Remove from oven and reduce heat to 325°. Fry bacon and onion until bacon is crisp; drain. Place in pie shell. Add cheese. Combine remaining ingredients and pour over those in pie shell. Bake at 325° for 35 to 40 minutes or until almost set in the middle. Cool 25 minutes. Serves 6.
Cook butter and sugar over low heat, stirring constantly for 2 minutes. Add milk and stir until it comes to boil. Remove from heat. Add enough powdered sugar to spread.
Place yeast, warm water and 1/2 teaspoon sugar in a bowl. Let set until bubbly, about 10 minutes. In a large bowl or pan, add 1/2 cup sugar, salt and oleo. Pour over all this 1 1/2 cups warm milk and blend well. Add eggs and yeast mixture. Stir well. Add half of flour. Beat smooth. Add rest of flour, cup at a time until it's smooth and have soft dough. Knead until smooth elastic like. Place dough in a greased bowl, turning dough grease side up. Cover and let rise until dough doubles in size in warm place. Punch down, then let rise again.
Melt chocolate in milk over low heat. Add sugar and salt; cook until choocolate is completley melted. Remove from heat. Add egg yolks gradually, stirring. Cook over very low heat until pudding thickens, stirring constantly. Remove from heat. Stir in vanilla. Pour into custard cups or serving dishes. Chill until set. Serve with cream or whipped cream.
Boil macaroni until tender; drain. Mix in tomatoes. Add layer of macaroni and tomato to pan; add slices of cheese on top. Add another layer on top; add slices of cheese. Add another layer of macaroni and tomato. When you get to top of pan, add final layer of cheese. Sprinkle top with bread crumbs. Bake at 350° for 1/2 hour.
Mix all together. Pour into unbaked pie shell. Dot with butter and sprinkle with nutmeg. Bake at 350° for 45 minutes to 1 hour.
Melt butter in heavy skillet. Saute vegetables for 30 minutes. Add seasonings to taste. Add crawfish and saute for 1 minute. Stir in flour and saute for 3 minutes. Add water and bouillon cubes. Simmer 10 or 15 minutes. Serve over cooked rice. Serves 4 to 6.
Cream together cheese, salt, pepper, onion, pineapple and 1 cup nuts. Mix well and shape into ball. Roll in 1 cup nuts. Refrigerate at least 1 day before serving.
Mix first 6 ingredients together and pour into a 9 x 13-inch pan. Sprinkle the cake mix over evenly. Pour the melted butter over the cake mix evenly. Sprinkle with the chopped nuts. Bake at 350° for 45 to 50 minutes. Can be served with whipped cream. Makes 18 to 24 servings.
Mix all ingredients together. Place leaf of lettuce in pita bread. Spoon mixture on lettuce.
In large mixing bowl, combine oatmeal, water and butter; let set about 10 minutes or until butter is melted. Stir together flour, soda, cinnamon, salt and nutmeg. Set aside. Add sugars and eggs to cereal mixture. Add flour; mix well. Pour batter into a greased 9 x 13 x 2-inch pan. Bake in a preheated 350° oven for about 45 minutes. Spread Coconut Topping evenly on top of hot cake; continue to cook about 20 minutes until lightly browned or broil 1 to 2 minutes to brown top. Cool completely.
Melt margarine over low heat in saucepan. Add brown sugar and milk.	Bring to a boil and cook for 2 minutes. Remove from heat and pour over confectioners sugar. Beat well until smooth and then spread on cake.
Pour milk in a mixing bowl and freeze until ice forms around the edges. Whip with mixer until fluffy and peaks form when the beaters are taken out. Fold in lemon juice. Mix well. Add strawberries and sweetener. Fold in and pour in a lightly buttered 9-inch pie pan. Freeze until firm.
Heat oil in large skillet over medium-high heat. Add onions; saute 5 minutes. Add turkey; cook, stirring 8 to 10 minutes. Stir in all remaining ingredients. Bring to a boil; reduce heat. Cover and simmer half an hour.
Boil until it forms hard ball. Add marshmallows, pecans and cherries.
Bring water, 1 tablespoon salt and ginger to boil. Add whole chicken. Cover and immediately turn to lowest heat for 25 minutes. Turn chicken over and allow to stand another 25 minutes at lowest heat, covered. Remove chicken from broth and rinse quickly with cold water; drain. Freeze broth for later use or add vegetables and serve as a first course soup.
Heat water and margarine to a boil. Remove from heat. Add flour and stir by hand until it forms a ball. Let cool (10 minutes). When cool, stir in unbeaten eggs, one at a time. Pour mixture in a greased 9 x 13-inch pan. Bake for 35 minutes at 400°. Let cool. Beat together pudding and milk until thick. Blend in softened cream cheese. Spread mixture into crust. Spread Cool Whip on top. When ready to serve, drizzle with chocolate syrup.
Dough: Mix flour, oleo and water, blend mixture together and spread into 12 x 18-inch cookie sheet. Prick dough with fork and bake until brown at 350° for 15 minutes.
Add all dry ingredients in bowl, then add other ingredients. Mix well with mixer. Add grated rind and chopped nuts. Pour into well-greased and floured loaf pan with wax paper in bottom. Preheat oven to 325°. Bake for 1 hour or until done.
Spread about 2 tablespoons cream cheese spread over each tortilla. Layer with tomato, peppers, olives, cheeses and pickle slices. Drizzle with salad dressing. Top with lettuce, turkey and salami. Roll up tightly. Wrap in plastic wrap. Refrigerate until ready to serve. Serve with additional dressing, if desired. Makes 4 servings.
Cook broccoli in microwave for 9 minutes, stirring once. Mix all ingredients, except noodles together. Pour into a sprayed 9 x 13-inch casserole dish. Top with noodles and bake at 350° for 40 minutes or until brown and bubbly.
Mix all ingredients and pour in casserole dish. Bake at 350° for 45 minutes.
Mix 1/3 cup coconut and the noodles in a medium size bowl. Add melted chocolate; stir with rubber spatula until well blended. Using spatula, drop 12 mounds (2 tablespoons each) noodle mixture onto waxed paper-lined cookie sheet. Press mounds lightly to compact. Refrigerate at least 1 hour until firm. Can be stored at room temperature. Makes 12.
Preheat oven to 325°. Grease a 9 x 13-inch pan. In one bowl, mix together the flour, soda, salt and cinnamon. In a separate bowl, beat the oil and eggs until foamy. Stir in the apples and sugar. Add this to the flour mixture. Stir in the vanilla and nuts. Pour into pan and bake 45 to 50 minutes.
Mix 1 box or package of each. This is a high energy, high nutrition, eat-out-of-hand food for hiking or camping (or any other time).
Cook sliced squash and chopped onion for 5 minutes. Drain. Combine cream of chicken soup and sour cream. Stir in shredded carrots, if using, and fold in squash and onion mix. Melt butter and add to stuffing. Spread half of stuffing mixture in bottom of 11 x 8 x 2-inch or 2-quart baking dish. Spoon in vegetable mixture and top with remaining stuffing. Bake at 350° for 30 minutes or until hot and bubbly.
Mix flour, salt, margarine and pecans well. Press into oblong dish (13 x 9 x 2-inch). Bake at 350° until golden brown (approximately 20 minutes).
In a small mixing bowl beat cottage cheese until smooth. Add remaining ingredients and blend. Cover. Chill before serving. Serve with nacho chips or Vegetable Dunkers.
Coat breasts with seasonings, cheese, parsley and bread crumbs. Place in single layer in pan. Mix water, oil and oleo. Pour over chicken breasts. Bake at 375°, uncovered, for 30 minutes.
Let simmer 2 hours. Brown ground beef in skillet and brown onion in pan you use to cook it all in with the 3 tablespoons shortening.
Preheat griddle. Sift dry ingredients together into bowl or pitcher. Combine egg, milk and oil. Slowly mix into dry ingredients. Stir well. When griddle is ready, pour to desired size cake.
Mix lightly the potatoes, salt and mayonnaise. Set in refrigerator until serving time. Add rest of ingredients. Mix and add more mayonnaise, if needed. Serve on lettuce garnished with tomato wedges and sliced hard-boiled egg.
Cook onion in bacon grease until soft. Add chicken broth; heat to boiling. Add cubed cheese and, stirring continually, heat until melted. Mix the arrowroot, cornstarch or flour well with half and half or some water. Add half and half, cooked broccoli, mushrooms and thickening mixture. Heat until serving temperature reached; stir occasionally.
Combine all ingredients thoroughly. Place in casserole dish. Bake at 350° for 30 minutes or until hot and bubbly. Serve with crackers.
Combine melted butter, garlic salt and Worcestershire sauce in a 9 x 13-inch dish. Stir in cereal, peanuts and pretzels. Bake at 250° for 40 to 45 minutes. Cool and store in a tight container or Ziploc bag. Makes 8 cups.
Cut ham and pepperoni into small pieces. Mix with Swiss cheese and Parmesan cheese. Set aside. Roll out thawed bread dough into a rectangle. Sprinkle with pepper and meat/cheese mixture. Roll dough up. Seal the edge with a little water and pinch to keep the stuffing inside. Oil cookie sheet and rub oil on top of dough. Place dough on cookie sheet. Bend into a horseshoe shape if necessary. Bake for 30 to 35 minutes at 350°. Slice after some cooling.
Separate biscuits and place in an ungreased 15 x 10 x 1-inch baking pan. Press biscuits over bottom and 1-inch up sides. Seal perforations. Bake 14 to 19 minutes or until golden brown. Cool completely. Blend plain yogurt, horseradish, salt and pepper. Spread over crust. Top with remaining ingredients. Sprinkle with Parmesan cheese over top. Bake at 375° for 12 to 15 minutes.
Chill Pet milk. Mix and cook until melted other ingredients. Whip chilled milk and mix together with other ingredients. Place in a wafer crust; chill.
In a bowl, mix the graham cracker crumbs, melted butter and 1 tablespoon sugar. Press into a 9 x 13-inch baking dish.
Preheat oven to 350°. Cook ziti in boiling water for 12 to 16 minutes. Drain and set aside. Cook half of sauce and all of the Parmesan cheese, parsley, oregano, basil, salt, pepper and egg at medium heat until well mixed. Toss in ziti until well coated. Pour mixture in 9 1/4 x 5 1/4-inch bread pan. Top with rest of the sauce and the Mozzarella cheese. Bake, covered with foil, for 15 minutes. Uncover and bake an additional 8 minutes.
In small bowl, combine flaked coconut and margarine; press on bottom and sides of 9-inch pie plate. Bake coconut pie shell in 325° oven about 15 minutes or until golden; cool.
Cook first three ingredients until tender. When meat is done, remove from bone. Shred with fork. Return to crock-pot and add remaining ingredients, mix well. Let simmer for 3 or 4 hours or longer. This makes delicious sandwiches served on buns.
Blend cheese and oleo. Add remaining ingredients. Dough will be stiff. Drop from spoon small bite-size pieces. Can put pecan half on each cookie. Bake 18 minutes at 325°.
Mix all ingredients together and pour into a casserole dish. Bake approximately 40 minutes or until light golden brown in a 350 degree oven.
Thoroughly mix eggs, sugar, salt and vanilla. Slowly stir in hot milk. At once, pour into unbaked pie shell. To avoid spills, fill at oven. Dash top with nutmeg (optional). Bake in very hot oven at 475° for 5 minutes. Reduce to 425° and bake 10 minutes or until knife inserted comes clean. Cool on rack and chill.
Heat oil in a large saucepan; add onion and cook gently for 5 minutes or until softened. Add artichokes, broth and wine. Cover and simmer 20 to 30 minutes or until artichokes are tender and a leaf pulls away easily. Process mixture in food processor or blender until smooth. Return soup to saucepan. Stir in shellfish, cream, parsley, salt, nutmeg and pepper. Simmer very gently, uncovered, over low heat 5 to 10 minutes. Do not boil or shellfish will become tough.
If using fresh tomatoes, peel and chop. Wash and slice okra into rounds about 1/2-inch thick. Saute onion and okra in grease until browned. Add tomatoes, salt and pepper. Cover and cook slowly for 20 minutes. Add water if necessary to prevent sticking. If too juicy, uncover and cook a little longer. Serve hot. Serves 4 to 6.
With a pastry blender, cut cream cheese and margarine into Bisquick mix until mixture resembles coarse crumbs. Add milk gradually, stirring with a fork. Gather dough together. Turn dough, cut onto lightly floured surface and knead 5 times. Wrap dough with Saran Wrap and refrigerate for 1 to 2 hours. On waxed paper, roll dough to a 6 x 1-inch rectangle. Turn onto a greased baking sheet; remove waxed paper. Spread raspberry preserves down center of dough. Sprinkle with finely chopped nuts over preserves. Make 1-inch cuts at 1-inch intervals on long sides; fold strips over filling. Bake at 425° for about 10 minutes. Remove tinfoil before cooling. Drizzle the warm coffee cake with icing. Combine confectioners sugar, vanilla and enough milk to make of drizzling consistency.
Mix oleo, sugar and orange rind. Butter both sides of bread strips. Put on cookie sheet. Bake 25 to 30 minutes in the oven or until crisp.
Put oil, sugar, molasses and spices in bowl; beat until syrupy. Add flour, soda and salt sifted together alternately with buttermilk. Put in a greased 8 x 12-inch pan. Bake at 325° for 40 minutes or until it tests done. (There are no eggs in the recipe.)
Dissolve Jell-O in hot water. Put in refrigerator until syrupy. Whip until fluffy. Beat sherbet into mixture; beat well. Fold in whipped cream and oranges. Pour into mold and refrigerate.
Heat oven to 350°. Geaase bottom and sides of 13 x 9 x 2-inch pan with shortening. Stir brownie mix, pie filling and egg in large bowl until well mixed. Spread in pan. Bake about 40 minutes or until toothpick inserted in center comes out clean. Cool completely. Stir almond extract and food coloring into frosting. Spread over cake.
Beat oil and sugar; add baking soda and baking powder, cinnamon and walnuts. Bake at 350° for 55 to 60 minutes.
Cook broccoli until crisp and tender. Place spears in baking dish with tips pointing out. Top with chicken. Combine soup, mayo, lemon juice and curry powder in mixing bowl. Pour over chicken. Sprinkle with cheese. Mix crumbs and margarine. Sprinkle over cheese. Bake for 40 to 45 minutes at 350°.
Mix and sift baking powder, flour and salt. Add milk and well beaten egg; mix well. Pare and core the apples. Cut in sections and dip each piece of apple in the batter. Fry in deep fat at 340° to 350° until brown. Drain on unglazed paper and sprinkle with powdered sugar.
Cream butter; gradually add sugar, beating well. Add eggs, peanut butter, vanilla and corn syrup. Beat well. Add oats, soda and salt; stir well. Stir in remaining ingredients. Drop dough by 1/4 cupfuls onto lightly greased cookie sheet. Bake at 350° for 10 minutes. You can also drop by teaspoonfuls. This recipe makes about 7 dozen of these smaller cookies.
Brown ground beef and drain. Add garlic, tomato paste, tomatoes, salt, pepper and oregano. Cover and simmer 20 minutes.
Add water to lard; break down with fork. Sift dry ingredients. Add to lard mixture. Let stand overnight in refrigerator. Will make 1 double crust and 1 pie shell.
Mix softened butter, peanut butter, Fluff and powdered sugar. Shape into balls. Dip into melted chips; drop onto waxed paper.
Peel and slice apples; sprinkle with flour and spices. Blend in thawed undiluted juice. Put into bottom crust and dot with butter. Put on top crust. Bake at 400° for 40 minutes.
Brown onion, garlic, pepper and ground beef. Boil noodles according to directions on package and drain. Combine with ground beef mixture and add tomato paste, mushrooms, olives, cinnamon, salt, tomatoes and corn and put in a 17 x 11 2 1/4 inch pan. Cover with slices of cheese and bake 1/2 hour at 350 degrees or until cheese has melted.
Sift into bowl sugar, flour and salt. Mix in saucepan on stove margarine, shortening, cocoa and water. Stir in rolling boil. Pour over dry ingredients and mix well. Add buttermilk, eggs, soda, cinnamon, and vanilla. Bake in 16 x 11-inch cookie sheet with sides at 350° for 20 minutes. Ice as soon as cake is removed from oven.
Cook macaroni; rinse and drain. Cook peas according to directions; drain. Combine all ingredients and toss gently. Refrigerate 2 to 3 hours. Serves 6 to 8.
Heat oven to 350 degrees. Spray a 9X13 pan with nonstick cooking spray. Spread pineapple in prepared pan. Top with pie filling. Sprinkle cake mix over cherries, then drizzle butter over top. Sprinkle coconut over all. Bake for 45 minutes, or until golden brown.
Microwave butter for 1 minute. Add marshmallows and salt. Microwave 1 1/2 to 2 minutes. Add Fruity Pebbles. Put in 13 x 9-inch dish until firm. Yield: 16 squares. M-m-m good!!!
Mix all ingredients in a large container. Use 3 level spoons tea per mug and boiling water.
Soften cream cheese. Add brown sugar and vanilla. Blend together. Put in serving bowl. Sprinkle chopped walnuts on top. Chill approximately 1 hour. Cut apples into slices when dip is ready to serve and then dip into.
Cook grits and salt 5 minutes in 2 1/2 cups boiling water. Take off burner and melt in cheese and butter. Add milk and eggs. Mix thoroughly. Bake for 1 hour at 350° or until brown. Double recipe for company. Mix ahead and bake before meal.
Fry suet, then chop up onion and fry in the fat. Add ground beef, salt, chili powder and red pepper. Cook until done. Add to 6 pounds of cooked beans.
Combine milk, water and pudding. Beat well. Chill 5 minutes. Fold in whipping cream. Layer about one cup pudding mixture in bowl. Add vanilla wafers, then bananas. Repeat; end with bananas, pudding, then wafers.
Prepare instant mashed potatoes for 4. Omit butter. Add remaining ingredients. Bake in a greased dish at 400° for 30 minutes.
Brown ground beef with onion and garlic. Add tomato sauce, creamed corn, corn meal, milk, eggs, salt, pepper and chili powder. Mix well. Bake at 350° until brown, about 30 minutes.
Cream Crisco. Add granulated sugar. Add eggs. Beat well after each one. Sift flour and baking powder; add with coconut oil, vanilla and coconut. Bake at 350° for 35 to 40 minutes.
Brown meat with chopped onion and bell pepper. When done, add garlic salt, salt, pepper and chili powder. Add tomato sauce. Add water. Let simmer 20 minutes. Serve over spaghetti.
Split chicken breasts. Wrap each in a bacon strip. Cover the bottom of a greased 9 x 13-inch pan with shredded, chipped beef. Arrange chicken on top of beef. Blend sour cream and soup. Pour over chicken. Sprinkle with paprika, edge pan with parsley. (May be refrigerated up to 2 days now.) Bake uncovered at 250° for 3 hours. (Do not refrigerate covered with aluminum foil because of mushroom soup.)
Beat eggs slightly with rotary beater. Add next 4 ingredients, then beat in milk. Place in pie shell. Bake first 15 minutes at 450°, next 25 minutes at 350°.
Microwave on High for 4 minutes. (Do not allow water to boil for it produces bitter taste.) Steep 1/2 hour. Squeeze bags and discard them. Stir in one packet Kool-Aid lemonade. Add 3 1/2 quarts cold water.
In medium saucepan, combine beans, salt and enough water to cover. Bring to a boil; cook until tender and drain, reserving 1 cup liquid. In large skillet, cook celery and mushrooms in oil until celery is tender-crisp. Combine reserved liquid with cornstarch, bouillon cube and soy sauce. Stir into celery mixture. Add beans. Cook and stir until mixture thickens and boils. Stir in almonds.
Mix all ingredients and form into a ball. Roll the cheese ball in 1/2 cup of chopped pecans.
Cream sugar and butter; add eggs, one at a time, beating after each. Add syrup and melted candy bars. Add salt to flour, stir soda into buttermilk and add to other ingredients, alternating with flour, beginning and ending with flour. Add vanilla and pour into greased tube pan. Bake at 300° for 1 1/2 hours.