HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 400 degrees. Mix veggies, chicken and soup in ungreased 9 inch pie plate. Stir remaining ingredients until blended. Pour into pie plate. Bake for approximately 30 minutes.
In a large skillet, melt butter; add mushrooms and garlic and saute for 3 minutes. Add zucchini pieces and onion; saute 3 minutes more. Stir in flour until blended; add milk all at once. Cook and stir constantly until mixture bubbles. Reduce heat to medium-low and cook 1 minute more. Stir in peppers, then add Ricotta cheese. Stir until cheese is blended. Repeat with Swiss and Parmesan cheeses. Stir in wine if desired. Cook 2 minutes more. Using two forks, shred cooked squash; place on two or three individual plates. Spoon sauce over squash. Serve immediately. Makes 2 or 3 main dish servings.
Crush crackers and put in large mixing bowl. Mix other ingredients together with crackers. Refrigerate several hours or overnight. This salad keeps well for 4 to 5 days.
Blend flour into reserved oil. Stir in tomatoes and remaining ingredients (except meatballs). Simmer 10 minutes, adding water if necessary. Pour over meatballs into crock-pot and cook at least 5 hours.
Cover the bottom of a cake pan with cooked chicken or turkey. Cover with the 8 ounces of cheese. Mix sour cream with the soup. Spread over the chicken mixture. Mix the stuffing mix with the margarine. Sprinkle over top and bake in a 350° oven for 45 minutes.
Preheat oven to 350°. Cream butter (medium speed) and sugar until light and fluffy. Beat in eggs and vanilla. Gradually add flour and salt. Refrigerate 1 hour. Work with 1/4 dough. Keep rest refrigerated. Roll dough into 1-inch balls. Place on ungreased cookie sheet, 2-inches apart. Using thumb, make depression in center of each. Bake 10 minutes. Remove cookies. Make depression again. Fill with 1/4 teaspoon jelly. Bake 5 minutes more. Cool on wire rack. Repeat. Makes 4 dozen. May freeze for 3 months.
Dissolve jello in 2 quarts hot water. Mix other ingredients except ginger ale. Suggest using a 1 gallon milk jug. When ready to serve, mix with ginger ale.
Soften butter to room temperature. Cream butter and sugar with electric mixer until fluffy. Sift cornstarch and flour 3 times. By hand, mix small amounts of triple sifted flour mixture to the creamed butter mixture. Mixture will be stiff. Pat into 9 x 13-inch ungreased pan. Poke mixture randomly with a fork dipped in flour. Bake in preheated 325° oven for 30 minutes, then reduce oven heat to 300° and bake additional 10 to 20 minutes until barely golden. Cut into small squares but do not remove from pan until completely cooled. Store in airtight container. Keeps well up to 10 days. Also freezes well.
Mix juice, egg, sugar and flour in pan. Cook over low heat until thickened, stirring often to prevent sticking on pan. Cool, then add fruit cocktail. Beat cream until thick. Add 1/2 of cream to ingredients. Top with remaining cream and sliced bananas.
Add flour, baking powder and salt together in a bowl. In another bowl, cream margarine, sugar and eggs. Add carob, all of the other ingredients and mix well. Spread batter in oiled pan. Bake in 350° oven for 30 minutes. Cool a little and cut in squares.
Mix together. Rub on furniture with cloth, then buff with chamois for a deep shine.
Cream together shortening and sugar. Add tomato soup; blend. Sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves; add to creamed mixture; blend. Fold in raisins. Pour into a greased 9 x 13-inch pan. Bake at 350° for 40 minutes. Delicious topped with a cream cheese frosting.
In a small saucepan, combine sauce mix and milk. Bring to a boil, stirring constantly. Reduce heat and simmer 10 minutes until thick. Stir in sour cream and roast beef. Heat until meat is hot but do not allow to boil, about 5 minutes. To serve, place 1 cup cooked and drained noodles on each of four plates. Spoon 1/2 cup meat sauce over the noodles. Makes 4 servings.
Mix together in a large bowl the cornmeal, sugar and salt. Scald milk and add butter. Let butter melt in hot milk. Pour liquid over the cornmeal and mix well. Cool to lukewarm. Stir in sourdough starter and beaten egg. Add soda and cream of tartar. Pour into buttered 8-inch square pan and bake at 425° for 30 to 35 minutes.
Heat oven to 325°. In large mixing bowl, combine all ingredients except powdered sugar. Beat on low speed, scraping bowl often until well mixed, about 3 to 4 minutes. Shape rounded teaspoonfuls of dough into 1-inch balls. Place on cookie sheets. Bake for 18 to 25 minutes or until very lightly browned. Roll in powdered sugar while still warm and again when cool or shake powdered sugar through a strainer held over cookies. Makes 3 dozen.
Sift together dry ingredients; add oil, eggs and vanilla. Stir in the apples and nuts.
Cook, drain and crumble bacon. Cook ground beef. Add rest of ingredients. Bake at 350° for 40 minutes.
Remove any skin and bones from salmon and drain. Mix thoroughly with remaining ingredients except for parsley. Form into ball and roll in parsley. Chill. Serve with crackers or bread sticks.
In a small bowl, beat together cream cheese and margarine until light and fluffy. Finely chop mushrooms, reserving a few slices for garnish; add chopped mushrooms and chives to cream cheese mixture. Shape into balls; cover and chill several hours or overnight until firm. In a small bowl, beat cheese spread with liquid smoke. Frost cream cheese ball with smoky cheese mixture. Garnish with reserved mushroom slices and fresh parsley. Chill until ready to serve. Serve with crackers.
Combine flour, oats, baking soda and cinnamon. Cream margarine. Gradually add sugars and beat. Add the egg and vanilla. Alternate additions of dry ingredients and pumpkin. Drop onto a greased cookie sheet and bake 15 to 20 minutes. Use a 350° oven.
Brown ground chuck and drain excess grease off. Combine mixed vegetables, tomato sauce, diced tomatoes, diced Ro-Tel tomatoes or diced peppers and Cajun spice. Bring all ingredients to a boil for 10 minutes, then stir and reduce heat for 15 minutes. Get ready for a Hot Spicy Soup-MMM Good!
Beat oil, sugar, eggs and vanilla until well blended. Combine dry ingredients and add to sugar mixture, beating well. Stir in apple and nuts. Spoon batter into a greased and floured 10-inch tube pan or Bundt pan. Bake at 325° for 1 hour to 1 hour and 15 minutes. Let cake cool in pan for 10 minutes before removing.
Mix and beat well the first 6 ingredients. Pour into 9 x 13-inch lightly greased pan. Sprinkle 1 box yellow cake mix on top. Melt 1 1/2 sticks butter and pour over cake mix. Add desired amount of chopped nuts. Bake at 350° for 50 minutes until crisp and brown. (Can use two pie pans and bake for 45 minutes.)
Have sausage and cheese at room temperature. Combine and mix well. Roll into small balls and bake at 350° for 12 to 15 minutes. Makes 100 sausage-cheese balls. May be baked and frozen for later use.
Melt 1/2 stick oleo in pie pan in a 300° oven for 5 minutes. Pat cracker crumbs into melted butter to form crust.
Mash crackers. Melt marshmallows in cream in double boiler and mix with crackers. Add cup of cherries, raisins and nuts; blend together. Pack in graham cracker box and let stand in icebox for 24 hours before serving. (Line graham cracker box with foil.)
Cook chicken or beef and cut into chunks. Mix with first 4 ingredients and then pour into first pie shell. Turn the other pie shell over the one with the ingredients in it and remove tin shell holder. Cover top of the top shell with egg and cook in a 400° oven until light brown on top.
Drain pineapple. Heat juice to boiling point; add lime Jell-O. Stir until dissolved. Cool. When Jell-O begins to thicken, add remaining ingredients. Fold in Cool Whip. Pour in mold and refrigerate. Serve 8 to 10.
Stir all except vanilla constantly over medium heat until thick (soft ball stage). Beat until begins to lose gloss. Spread on buttered dish.
To make crust, mix pretzels, margarine and sugar. Press into a 9 x 13-inch pan. Bake at 400° for 6 minutes. Cool.
Have ingredients at room temperature. Mix sausage, sweet basil and garlic or onion powder together. Roll mixture into ball. Mix cream cheese with mayonnaise a littler at a time until spreadable. Cover the ball. Top with paprika
Grate cheese and mix with softened butter. Add flour and salt. Work with hands until it firms up.
Mix together juice, water, Kool-Aid and sugar. Blend bananas and 1 cup of juice mixtures. Mix all together. Freeze 6 to 7 hours.
Season and brown pork chops. Mix potatoes, soup, milk, cheese, sour cream, French fried onions and seasonings.
Heat oil and butter in a saucepan. When hot, add the leek and onions and saute for 2 minutes. Then add the carrots, zucchini, mushrooms and yams. Mix well and add the water, salt and pepper.
Prepare angel hair pasta as directed on container. Preheat oven to 400°. Melt butter in glass casserole dish adding onion and garlic. Place shrimp in pan. Sprinkle shrimp with an even layer of bread crumbs and parsley. Bake until shrimp is cooked and bread crumbs are golden brown. When done, spoon shrimp mixture over cooked angel hair pasta. Serves 3 to 4.
In a shall bowl, whisk the vinegar, mustard and anchovy paste. Whisk in the oil in a thin stream until incorporated. Season with the salt and pepper. Place the watercress in a medium bowl and top with the tomato. Drizzle the dressing over the salad, toss and serve.
Grind and drain green tomatoes. Cover with cold water and let come to a boil. Scald 15 minutes and drain again. Add vinegar, sugar, onions, peppers and salt. Put spices in cheesecloth and add. Cook 1/2 hour and seal in hot jars.
Bake in a greased and floured 13 x 9-inch pan for two hours at 300°.
Mix cake mix, vanilla pudding, eggs, oil, water and vanilla together 3 to 4 minutes (medium speed). Mix together sugar, cinnamon and chopped pecans. Pat stick of butter entirely around tube pan. Sprinkle 1/2 of sugar mixture around pan so that it sticks to butter. Pour in half of batter; sprinkle part of sugar mixture on top. Add remainder of batter; sprinkle remainder of sugar mixture on top. Bake in 350° preheated oven for 40 minutes.
Mix meat, Ro-Tel, tomato paste, cream sauce and beans in a bowl. Line a 9 x 13-inch pan with a layer of crushed chips. Spread meat mixture over chips. Top with cheese. Bake for 20 to 30 minutes at 350° until cheese bubbles.
Cut Brie in half, crosswise. Place bottom half, cut side up on serving plate. Trim and discard crust from top of remaining half. Set aside. In small bowl, combine pistachios and butter. Microwave on High power for 2 1/2 to 3 minutes or until pistachios are toasted, stirring after every minute.
In a mixing bowl, combine the dry cake mix with oil and eggs until well blended. Preheat oven to 375°. Drop batter by tablespoons onto ungreased cookie sheet. Bake 8 to 10 minutes.
Melt oleo in saucepan and add sour cream and soup. Combine with cooked potatoes in crock-pot on low. Heat for approximately 1 hour.
Whisk honey, olive oil and lime juice together in a small bowl. Add salt and pepper to taste. Pour mixture over top of fish and marinate for about 35 minutes. Bake at 350° for 20-25 minutes.
Sift flour, sugar and salt. Cut in shortening as in pie crust. Reserve 1 cup of this mixture. Add beaten egg and buttermilk in which soda has been dissolved and vanilla. Beat only until thoroughly mixed. Pour into greased 12 x 8-inch cake pan. Top with a cup of reserved mixture, nuts and chopped Heath bars. Bake at 350° for 35 minutes.
Take cream cheese and soften with a little milk. Mix and make mixture smooth. Place on bottom of pie plate. Layer tomato, pepper and onion. Add taco sauce on top and cover with shredded cheese. Once you start eating it, you can't stop! Very good! Dip with taco chips.
In large greased casserole place layer of noodles, then cheese and corned beef. Mix soup and milk and add to each layer. Bake at 350° for 45 minutes. Serves 12 to 16.
Stir lemonade and milk until smooth. Fold in Cool Whip. Pour into pie shell and chill.
Mix together the first 4 ingredients. Refrigerate until cold. Serve as a dip with the shrimp.
Cook frozen broccoli until tender. Drain. Place in buttered 1 1/2-quart dish. Add 1/2 stick of melted butter to broccoli. Cut cheese into small cubes and add to broccoli. Stir to melt completely. Crumble crackers and spread evenly over the broccoli. Pour the remaining 1/2 stick of butter over crackers. Put in 350° oven and bake 20 minutes or until bubbly.
Dissolve jello in boiling water; stir in cold water. Chill until partially set. Fold carrots, mandarin oranges, pineapple and chopped pecans in thickened jello.
Mix all the ingredients together in a large pan. Bring to a boil, then simmer for several hours. Serve on rice.
Mix all ingredients together. Knead on floured board. Roll thin. Cut out. Bake on cookie sheet at 350° until brown.
Layer ingredients into 13 x 9-inch baking dish as listed. Bake 25 minutes at 350°.
Preheat oven to 400°. Mix dry ingredients together in a bowl. In a separate bowl, beat eggs, then add milk, oil, honey and vanilla. Beat well. Add dry ingredients and stir. Add blueberries. Stir just enough to moisten. Do not overmix. Fill greased tins 2/3 full. Bake 20 minutes. Makes 12 muffins.
Grease and flour 9 x 13-inch pan. Preheat oven to 350°. Prepare cake mix according to package directions, pour 1/2 into pan and bake for approximately 20 minutes. Let cool. While cake cools in pan, prepare vanilla pudding according to package directions. Cut cream cheese into cubes and drop into pudding. Mix in using an electric mixer. Spread pudding/cream cheese mixture over cake. Drain crushed pineapple, spoon over pudding/cream cheese mixture. Top with entire container of whipped topping and spread evenly over cake.
Saute onion in butter. In large casserole, mix mayonnaise, soup, sauteed onion and cheese. Add broccoli. Bake for 25 minutes at 350°.
Combine all ingredients. Pour into sheet cake pan. Bake approximately 20 minutes at 350° or until cake tester comes out clean. While cake bakes, prepare the icing.
In a medium bowl, beat sugar, margarine, peanut butter, vanilla and egg until creamy. Add flour, oats, baking soda, salt, chocolate chunks and peanuts. Stir until blended. Drop by rounded tablespoon 2-inches apart onto greased cookie sheet. Bake for 10 to 12 minutes or until golden brown. Cool 1 minute before removing from cookies sheet, approximately 2 dozen.
Mix 1 stick oleo and graham crackers together. Pat in bottom of 9 x 13 x 2-inch pan. Mix sugar, eggs and 2 sticks oleo. Beat for 10 to 15 minutes until creamy and thick. You may need to add more sugar. Place on top of crumbs. Slice bananas and lay on top of other mixture. Spread drained pineapple over bananas. Mix Cool Whip and spread over top. Sprinkle with chopped nuts and decorate with cherries. Refrigerate.
Put the cereal into the bottom of a large plastic bag. Use a rolling pin to crush the cereal. Put the cereal into a mixing bowl.
Mix all ingredients and roll into tiny balls; bake at 250° for one hour. Cool slightly and roll in confectioners sugar. Roll in sugar again about half-hour later.
Fry seasonings until soft. Add tomato paste and fry approximately 20 minutes. Add puree and fry approximately 20 minutes, medium fire. Put all in pot with water. Add 2 tablespoons of sugar. Add salt, pepper, bay leaves and bouillon cubes. Add meatballs, pork roast, pork sausage or any other meats you prefer. Cook until meats are tender or desired thickness of gravy is reached.
Melt together marshmallows and 2/3 cup milk. Let marshmallows cool. Add whipped cream to marshmallow mixture. Crush crackers to crumbs. Put 1/2 crumbs in bottom of loaf pan. Then put 1/2 marshmallow mixture on crumbs. Over marshmallows pour 2 cans of cherry pie filling. Add rest of marshmallows. Top with rest of crumbs.
Mix flour, sugar and cocoa if using. Add 3/4 cup milk. Stir constantly over medium heat. Add egg yolks one at a time. Add remaining milk. Continue stirring until mixture starts to pop bubbles. Add vanilla and coconut, if using, while still hot. Tip into baked pie shell. Use Cool Whip as a topping or make meringue from egg whites with a little sugar.
Mix together well and shape then dip in chocolate and place on wax paper to set. Makes a large batch.
Mix first three ingredients together and spread in bottom of pyrex dish. Bake in 350° oven for 15 minutes. Then mix the next three ingredients together and pour over crust after it cools. Put pie filling on top.
Heat oven to 350°. Beat cake mix (dry), 1/2 cup coconut, the margarine and 1 egg in a large bowl on low speed until crumbly. Press lightly in ungreased rectangular pan, 13 x 9 x 2-inch.
Mix ingredients, beat on medium speed for 30 minutes. Pour into crust, chill for 1 hour. Top with whipped topping. Serves 6 to 8.
Mix together cake mix, 1 stick margarine and egg. Spread into a 9 x 13-inch pan. Bake for 12 to 18 minutes.
Brown beef. Pour off grease. Add chili powder, salt, cream of mushroom soup and tomato soup (rinse soup cans with small amount of water, add to mixture). Cook until meat is done. Cook spaghetti in boiling salted water about 10 to 15 minutes. Drain. Pour sauce over cooked spaghetti.
Put oil in large skillet and saute red pepper, onion and corn until soft. In bowl, blend sour cream, cream cheese, chili powder, cumin, cayenne, pepper and salt. Fold into sauteed mixture. Cover tortilla chips and sprinkle bacon and cheese on top.
In medium bowl, combine all ingredients except spinach or lettuce leaves. Toss well. Serve on green leaves. This is still good the second day.
Place each vanilla wafer in cupcake liners. Mix cream cheese, vanilla and sugar on medium speed until well blended. Add eggs; mix well. Pour over wafers, filling 3/4 full. Bake at 325° for 25 minutes. Remove from pan when cool. Chill. Makes 12.
Combine first 4 ingredients. Add eggs, salt and vanilla. Bake in a 350° oven for 30 to 40 minutes in unbaked pie shell.
Preheat oven to 450°. Lightly grease 13 x 9 x 2-inch baking dish. Melt butter in skillet and saute celery and onions until tender.
Pound pork 1/4 to 1/8-inch thick. Cut small slits around edges to prevent curling. coat with mixture of 1/4 cup flour, seasoned salt and pepper.	Combine egg and milk.	Dip in egg mixture, then in mixture of bread crumbs and paprika. In large skillet, cook 3 cutlets at a time in shortening, 2 to 3 minutes on each side.	Remove	from pan, keep warm. Pour broth into skillet, scraping to loosen drippings. Blend 1 tablespoon flour and dill weed with	sour cream. Stir into broth.	Cook and stir until thick; do	not boil. Serve with cutlets.
Combine flour, margarine and nuts. Spread in a baking dish. Bake at 350° about 20 minutes. Cool. Combine cream cheese, sugar and Cool Whip. Spread on cool crust. Spoon blueberry pie filling on top. Cool.
You will also need 8 to 10 (7 ounce) plastic cups, gummy worms and/or frogs (candy).
Heat oven to 350°. Grease bottom only of 8 1/2 x 4 1/2 x 2 1/2-inch or 9 x 5 x 3-inch loaf pan.
Mix bite size chicken, sour cream, soups, 3/4 package of cheese and chillies together. Fry tortillas on both sides in lightly greased skillet. Fill tortillas with filling. Fold together and place in casserole dish with fold-side down. If desired, save some filling and spread over tortillas along with rest of cheese. Add jalapeno peppers to top, according to taste. Cover with foil and bake at 350° for 20 to 30 minutes until bubbly. Remove foil last 5 to 10 minutes to brown.
Cut tofu into cubes. Melt butter in frying pan. Add Tamari and then the tofu cubes. Brown over medium heat.
Mix softened cream cheese, sugar and vanilla with electric mixer on medium speed until well-blended. Add eggs. Mix until blended. Pour into graham cracker pie crust. Bake at 350° for 40 minutes or until center is almost set. Cool. Add Comstock cherries if you would like a topping. Refrigerate 3 hours or overnight.
Saute ground chuck and onion soup mix together. Spoon off excess fat. Add rice to meat mixture. Put cabbage in large baking dish. Spread meat mixture over cabbage. Mix tomato soup and water together and pour over meat. Cover and bake 1 1/2 hours at 325°.
Blend butter, mustard and seed. Add onion and sauce. Spread open rolls with mixture. Fill with slices of ham and cheese. Bake at 400° for 10 to 20 minutes. Makes 4 dozen.
Combine all ingredients and simmer slowly all day in crock-pot or Teflon pot.
Combine the first 7 ingredients and chill for 2 hours. Form in ball or log shape. Mix the pecans and parsley. Roll ball/log to cover and chill until firm. Serve with crackers. Serves 12.
In another bowl combine all remaining ingredients. If too thick, add 1 to 2 tablespoons more orange juice. Grease tube pan. Beginning with batter, layer with apples, batter, apples and end with batter. Bake at 350° for 1 to 1 1/2 hours. Should have 4 layers batter and 3 layers apples.
Slice eggs in halves, lengthwise. Remove yolks and mash. Combine yolks, crabmeat, celery, green pepper, salad dressing mix and sour cream, blending well. Stir until well mixed. Refill egg whites. Chill until serving time. Makes 24 stuffed eggs.
Preheat oven. Get bowl, spoons and ingredients. Grease pan, crack nuts, remove 18 blocks and 7 trucks from kitchen table. Measure 2 cups of flour; remove son's hand from flour. Wash flour off him. Measure 1 more cup of flour to replace flour on floor.
*This requires 4 to 4 1/2 pounds unshelled shrimp.
Scoop centers from shells. While hot, toss lightly with ingredients. Spoon each into shells. Bake 20 minutes at 400°.
Preheat oven to 325°. Mix pie filling, pineapple and sugar together. Pour in a 13 x 9-inch pan. Sprinkle cake mix over all; slice oleo over top. Sprinkle pecans on top. Bake 1 hour.
Melt butter and marshmallows in double boiler. Pour over popcorn; from into balls.
Arrange tortilla chips on tray and top with refried beans and cheese. Microwave on High until cheese melts. Remove and top with picante sauce and jalapeno peppers. Serve warm.
In a 9 x 13-inch pan, place chicken and cover with soup. Salt and pepper. Cook at 350° until done (approximately 45 minutes). Meanwhile, cook pasta and spinach in chicken bouillon; drain. Mix cooked chicken with the pasta and spinach; add mushrooms. Place in 9 x 13-inch pan; cover with cheese. Cook until cheese melts.
Mix together. Roll into 2 (3/4-inch) logs. Slice off 1/2-inch cookies. Place on greased cookie sheet. Flatten slightly with fingers. Bake at 350° for 15 minutes. Remove from cookie sheet and cool. Store in refrigerator or freezer. Pop in microwave to warm slightly. Makes about 30 (1-inch) cookies.
Press 3/4 teaspoon of pepper into meaty sides of chicken halves. Combine melted margarine and 1/4 cup basil; stir well. Brush chicken lightly with this. Combine rest of ingredients and beat on low speed of electric mixer until well blended and smooth; set aside.
Mix margarine and sugar thoroughly. Add eggs and vanilla and beat until light and fluffy. Sift all dry ingredients into a small bowl. Take turns adding the sifted dry ingredients and the milk to the fluffy egg mixture until they have all been added. Stir in nuts. Pour into greased pan (10 x 15 x 11-inch) and bake for 30 minutes (or until toothpick comes out clean) at 350°.
Boil sugar, cocoa, butter, milk and salt for 1 1/2 minutes. Remove from heat and add peanut butter, oatmeal and vanilla.
Spray casserole with Pam. Casserole size is 2 x 8 x 15-inches. Boil breasts until tender. Bone and cut in bite-size chunks. Put 1/2 of dressing in bottom of casserole. Place chicken chunks on top of dressing. Add diced onions. Put 2 cups mushroom soup and 8 ounces sour cream in blender. Blend thoroughly. Pour over chicken. Cover with balance of dressing. Dot with butter. Cook for 45 minutes at 375°.
Cook potatoes, celery and onion in water until tender. Add salt, pepper, oleo and bouillon cubes to potatoes. Stir in sour cream and scalded milk. Add flour to thicken.
Cook tomatoes, onions and celery until soft. Strain and heat. Add salt, paprika, sugar and butter. Boil 15 minutes. Put in jars and seal. Yields around 20 pints. Has an excellent flavor. One cup of cornstarch can be added for thickening.
Put apples in 2-quart dish. Add water to apple slices. Combine oatmeal and dry ingredients and cut in butter. Put over apples and bake for 15 minutes, turning once in awhile. Yield: 16.