HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 425°. Butter 13 x 9-inch or 2 (8-inch) square dish. In skillet, saute onion, set aside. Mix eggs and milk until blended. Add corn and muffin mix. Mix well. Spread corn bread batter into baking dish. Spoon sauteed onion over top. Spread sour cream over mix. Sprinkle with cheese. Bake 35 minutes until puffed and golden. Let stand 10 minutes before cutting. May be refrigerated or frozen and reheated.
Heat oven to 400°. Mix thoroughly butter, sugar and vanilla. Work in flour, salt and nuts until dough holds together. Shape dough into 1-inch balls. Place on ungreased baking sheet and bake 10 to 12 minutes or until set but not brown. While warm, roll in confectioners sugar. Cool. Roll in sugar again.
Preheat oven to 350°. Bake the cake in a 10 x 15 x 2-inch baking pan according to box directions. Check for firmness in about 30 minutes. While cake is baking, beat together cream cheese, sour cream, milk and pudding. Beat until mixture is quite thick, 4 to 7 minutes. Cool cake at least 2 hours after baking.
Stir milk and egg and add small amount of boiling water to this and set aside. Mix dry ingredients, pepper and onion and add liquid ingredients. Spoon into hot oil, using one spoon to dip and second to rake off. Cook until lightly browned. Drain on a paper towel.
Line a lightly greased 13 x 9-inch cookie sheet with ready to bake crescent dough. Bake until golden brown (about 10 minutes). Let cool. Mix cream cheese, dressing mix, Miracle Whip and sour cream. Spread over baked crust. Top with assorted chopped vegetables of your choice.
Preheat oven to 250 degrees. Spray 9 x 13 inch baking dish with non stick cooking spray. Tear chipped beef and place in bottom of pan. Take bacon strips and wrap around each piece of chicken. Place in dish. Mix mushroom soup and sour cream together in mixing bowl and pour over chicken. Bake for 2 hours. Serve with mashed potatoes or noodles.
In nonmetal container, combine water and concentrates. In punch bowl, place sherbet and ice cream; break into small pieces with large spoon. Add liquid mixture; stir until sherbet and ice cream are partially melted. Serves 40 (1/2 cup).
Cook and drain pasta according to package directions. Place in a large bowl with Cheddar cheese, peas and celery. In a small bowl, combine yogurt, mayonnaise, mustard, dill, salt and black pepper. Pour over pasta mixture, stirring until evenly coated. Cover and refrigerate until ready to serve. Add tomatoes just before serving.
Preheat oven to 350°. Grease two 9 x 5 x 3-inch or six 3 x 7 x 3-inch loaf pans. Mix sugar and Crisco well. Add eggs, one at a time. Mix in bananas and buttermilk. Sift flour, soda, baking powder and salt. Mix well. Add nuts. Pour into loaf pans of your choice. Bake 45 to 50 minutes or until done.
Chill pastry shell. Chop shrimp (cut in half). Toss cheese with the flour and set aside. Beat together eggs, milk, salt, pepper and cayenne. Spread 3/4 cheese mixture in bottom of pie shell. Next, layer in shrimp and cover with rest of cheese. Pour egg mixture over all. Bake at 400° for 15 minutes. Reduce heat to 325° and bake for 40 minutes or until set. Let set 10 minutes and then cut and enjoy.
Mix drained corn and beaten eggs in a buttered 1 1/2 quart baking dish. Drain mushrooms, reserving 1/4 cup liquid. Stir in drained mushrooms and salts. Sprinkle cracker crumbs on top. Dot with butter and add reserved mushroom liquid to milk and pour over crumbs. Bake uncovered at 350° for 35 to 40 minutes.
Soften cream cheese. Add other ingredients. Chill well; form into a ball. Serve with crackers.
Cream together butter and peanut butter with sugar and brown sugar. Beat in egg and vanilla. Stir together flour, soda and salt; blend into creamed mixture to make smooth dough. Shape dough into 1-inch balls and place in ungreased miniature muffin tins. Bake at 375° for 8 to 10 minutes. Have mini peanut butter cups ready, papers removed.
Put margarine into a 9 x 13-inch pan and melt in a 425° oven. Put eggs into a blender and mix on high for 1 minute. Keep blender running and add milk and flour. Pour batter into hot pan and return to oven. Bake 20 to 25 minutes.
Sprinkle broccoli, cheese and onion on pie crusts. Beat eggs slightly. Add remaining ingredients. Pour into pie crusts. Cook, uncovered, at 425° for 15 minutes. Reduce temperature to 300°; cook for about 30 minutes, until knife inserted halfway between center and edge comes out clean. Let stand 10 minutes before cutting.
In a deep pan, over a medium heat, saute the bacon, celery and onion until the onion is golden brown, about 5 minutes. Add the potatoes, water and seasonings, raise the heat to high and bring to a boil. Reduce heat and cover, simmer for 15 minutes or until the potatoes are tender. Mash the potatoes slightly, about 1/4 of the cubes should be left whole. Remove the bay leaf, add the milk, Worcestershire sauce and parsley and bring back to a boil. Serves 4-6.
Mix sugar and shortening. Add egg, then dry ingredients alternately with hot water and molasses. Bake in greased pan in 350° oven.
Into the cake mix, add the eggs, water and oil; blend well. Stir in softened cream cheese. Fold in the blueberries and pecans.
Place vegetables in large plastic container. Combine liquid ingredients in a separate container; mix well and pour over vegetables. Seal and chill overnight. Makes a tangy, colorful dish low in calories.
Cook onion and garlic in butter in large skillet over medium high heat until soft. Add rice and stir three (3) minutes. Add wine, stir until absorbed. Stir in one (1) cup of broth; cook uncovered stirring constantly until broth is absorbed. Continue stirring adding broth and water one (1) cup at a time. Each cup should absorb before adding another, until rice is tender and has creamy consistency (25 minutes). Stir in tomatoes, basil, cheese, pepper and cream. Stir until creamy (1 to 2 minutes). Serve immediately.
Preheat oven to 325°. Cream sugar and oil; add eggs. Blend in flour, salt, soda and cinnamon. Add nuts, apples, vanilla and coconut. Put in greased tube pan. Bake at 325° for 1 hour and 20 minutes. Cool in pan.
Combine beef, crumbs, ketchup, onion, Worcestershire sauce and seasonings. Pat the mixture evenly in a 9-inch baking pan. Combine egg, milk and corn. Pour over meat. Bake in a preheated 375° oven for 35 minutes. Sprinkle cheese over top and bake another 5 minutes. Serves 4 to 6. Double recipe for a 9 x 13-inch pan.
Beat shortening and sugar until fluffy in large mixing bowl; add eggs, milk and vanilla. Mix well. Sift together flour, salt and baking powder; add to creamed mixture. Mix well. Roll dough out onto a lightly floured surface. Cut with floured cookie cutters. Place cookies on a lightly greased baking sheet. Bake at 375° for 8 to 10 minutes or until lightly browned. Sprinkle sugar on top while hot.
Combine water, onion and celery in a saucepan. Mix well. Cover and simmer for 15 minutes. Remove from heat. Add remaining ingredients. Toss with a fork until well mixed. Do not stuff turkey until you are ready to roast it, then spoon stuffing lightly into turkey. Do not pack tightly.
Crust: Combine flour, 2/3 cup cheese, almonds, salt and paprika. Stir in oil. Set aside 1/2 cup mixture. Press remaining mix into 9-inch pie plate. Bake at 400° for 10 minutes. Remove and reduce heat to 325°.
Heat water to 115°. Dissolve yeast in water. Pour in bowl and add oil, sugar and salt. Beat with dough hooks until mixed well. Add 2 cups flour and beat until well mixed. Then add additional flour until a soft ball is formed. Beat about 8 minutes. Dough can be mixed in food processor or by hand. Put 1/4 teaspoon oil in bowls and divide dough and roll in oil and let rise 1 1/2 hours. Punch down and let rise 1 hour. Preheat oven to 300° and bake for 30 minutes. Makes 2 loaves. Bake in round pan or loaf pans.
Cream butter. Gradually add 1 cup sugar, beating well at medium speed. Add eggs, one at a time, beating after each addition. Combine flour, baking powder and soda; gradually add to creamed mixture, mixing until blended. Stir in sour cream and vanilla. Spoon half of batter into a greased and floured 10-inch Bundt pan. Sprinkle with blueberries, 1 tablespoon sugar and cinnamon. Top with remaining batter. Bake at 350° for 45 to 50 minutes. Cool in pan for 10 minutes; remove from pan. Let cool completely on a wire rack. Sprinkle with powdered sugar.
Cook spaghetti according to package label. Place spaghetti in strainer. Rinse with warm to cold water and drain. Slightly cover entire bottom of 10-inch skillet with salt, place layer of finely chopped onion and bell pepper over salt. Cover these ingredients with ground beef, topped with a generous amount of chili powder. Cook on low heat until beef begins to change color (approximately 12 minutes). Chop and stir until beef is thoroughly cooked. Dilute sauce with water and mix into spaghetti. Add more salt, chili powder, sugar and red pepper (if desired) to taste. Cover and simmer from 10 to 15 minutes, stirring frequently.
Combine 3/4 cup of flour with next 4 ingredients and a pinch of salt in small bowl, beating thoroughly. Let stand for 1 hour. Spoon 2 tablespoons of batter into hot 6-inch skillet, tilting to coat bottom. Cook until slightly brown; turn and cook for several seconds longer.
Melt butter or margarine in a 1 1/2-quart casserole. Add other ingredients and bake, uncovered, at 350° for 1 hour. Serves 4 to 6.
Mix margarine, egg and sugar. Add strawberries. Fold in nuts and Cool Whip. Place layer of wafers in bottom of a 9 x 13-inch pan. Spread half of mixture over wafers. Add another layer of wafers and put rest of mixture on top. Refrigerate.
Heat olive oil in a skillet. Stir in garlic. Remove garlic from oil when brown. Stir eggplant and tomatoes into skillet; simmer for 30 minutes. Cut peppers vertically in half. Remove membranes and seeds. Place peppers under broiler, skin side up, to loosen skin. Peel off skin. Slice peppers and add to tomato mixture. Stir basil, capers, anchovies, olives, salt and pepper into tomato mixture. Cover the skillet and simmer 10 minutes or until sauce is well blended and thickened. Cook spaghetti according to package directions and drain. Immediately pour sauce over spaghetti and serve. Makes 6 servings.
Combine flour, sugar, molasses, milk, egg and spices. Refrigerate for 2 hours. Make into 1-inch balls and roll in sugar. Bake at 350° for 10 to 12 minutes.
Mix together pumpkin, evaporated milk, eggs, sugar, salt, cinnamon, cloves, ginger, and nutmeg. Pour pumpkin mixture in buttered 9 x 13-inch pan. Sprinkle one box of yellow cake mix over pumpkin mixture. Gently pat cake mix. Sprinkle with chopped nuts. Drizzle butter evenly on top. Bake at 350° for 50 minutes.
Prepare and bake cake as directed. Cool. Prepare frosting mix as directed. Crumble cooled cake into large bowl. Add nuts, fruit and frosting. Toss together until mixture is damp and well blended. Shape in 1-inch balls with buttered hands. Chill in refrigerator for 24 hours. Roll in powdered sugar or leave plain.
Combine sugar, sour cream, corn syrup, salt and butter in 2-quart saucepan. Stir over moderate heat until sugar is dissolved and mixture boils. Cover and cook slowly 5 minutes. Uncover and boil rapidly to soft ball stage 236° on candy thermometer. Let stand until cold; add vanilla and beat until candy loses its gloss and begins to hold shape. Stir in walnuts and turn into an oiled pan. Cut in squares when set. Makes 2 1/4 pounds.
Thoroughly combine first 5 ingredients with water. Heat oil in wok or skillet over high heat. Add chicken and stir-fry 3 minutes. Add vegetables and golden onion recipe soup mixture. Bring to boil. Reduce heat and simmer, uncovered, about 5 minutes or until thickened. Serve over hot rice.
Grease and flour Bundt pan. Mix butter. Add frosting mix and oatmeal. Set aside. Mix sour cream, bananas and eggs in mixer. Add cake mix and blend. Alternate cake mix with crumb mix, ending with crumb mix. Bake at 350° for 50 to 60 minutes. Let cool 5 minutes before removing from pan.
Drain most of the liquid off the mixed vegetables. Add cheese and mix well. Pour in a casserole dish. Crumble 1 package Hi Ho crackers on top of vegetables. Melt 1/2 stick butter and pour over the crackers. Bake at 350° for 30 minutes.
Mix mayonnaise 1/4 teaspoon curry and artichoke liquid. Mix with other ingredients. Refrigerate. Best served next day.
Season meat. Place in bottom of slow cooker. Sprinkle with tapioca. Arrange layer of onion, potato, carrots and celery. Sprinkle with brown sugar. Pour tomato sauce over top. Cover and cook on low for 10 to 12 hours.
Cream shortening and sugar. Beat in eggs; add vanilla and orange rinds. Add sour milk and soda. Alternating with dry ingredients while still warm, spoon topping over each cookie.
Combine all ingredients, except cheese. Pour into a 9 x 13-inch baking dish. Top with grated cheese. Bake at 300° for 1 hour. Serve with tortilla chips.
First mix cake mix, nuts, 1 egg and melted oleo. Press into 9 x 13-inch pan. Second mix cream cheese, 3 eggs and powdered sugar. Pour over cake mixture. Bake at 350° for 40 minutes.
Preheat oven to 350°. Grease 24 muffin-pan cups or line with paper baking cups. Sift together flour, baking soda, baking powder and spices.
Combine milk or half and half and flour in a shaker. Shake until smooth. Pour into small saucepan. Stir on medium heat until thick. Lay a piece of wax paper on top to prevent skin from forming. Let cool.
Saute onion in butter in saucepan until tender. Stir in remaining ingredients. Bring mixture to a boil; reduce heat and simmer. Use for beef, chicken or pork.
Blend flour and sugar. Add eggs, milk, margarine, vanilla and coconut. Beat well. Pour into 2 (8-inch) pans. Bake at 350° until firm.
Cook pie shells. Combine 1 cup water with strawberry jello and 1/2 cup water with cornstarch. Add sugar. Cook until slightly thickened. Cool mixture in refrigerator. Pour over strawberries in pie shells. Top with Cool Whip.
In blender or food processor, chop vegetables. Add juice from the tomatoes, then add canned tomatoes. Add spices and refrigerate.
Cream together the sugar and Crisco. Add beaten eggs and vanilla. Mix in flour and baking powder. Reserve 1/2 cup of dough. Spread remaining dough on cookie sheet or pizza pan. Cover with pie filling; dot with the dough you reserved. Bake at 325° for 25 to 30 minutes, until crust is golden and topping bubbles. Cut in squares to serve. Makes approximately 36 squares.
Preheat oven to 350°. Grease 10-inch quiche dish or 6 cup shallow baking dish.
Mix pineapple and fruit cocktail in 9 x 13-inch cake pan. Spread dry cake mix over pineapple and fruit cocktail. Slice thin pats of butter over entire cake and bake at 350° until brown. Serve while hot with vanilla ice cream.
Mix ingredients with fork or hands. Shape into 2 small rolls. Roll in chopped pecans. Place on wax paper. Chill until firm. Makes 2 servings, 165 calories each.
Make 2 gallons tea in the usual way. Sweeten to taste. Add the strained juice of 1 dozen oranges and 1 dozen lemons. Tie 1 tablespoon cinnamon bark in a thin cloth. Boil all together 5 minutes. Serve hot, putting 2 cloves in each cup.
Grind peppers in food processor. Mix in with sugar and vinegar in an 8-cup measure. Microwave on High until mixture boils (about 10 to 12 minutes). Stir. Microwave on 2/3 power (or Medium) for 5 minutes. Remove and let stand 5 minutes. Add Certo. Microwave on High until mixture comes to a boil (about 5 minutes). Remove and add enough green food coloring to make a pretty green. Pour in sterilized jelly jars. Seal with lids and rings or paraffin. Cool completely before storing. Makes 6 to 8 jelly jars.
In a mixing bowl, beat marshmallow cream, peanut butter and butter until smooth. Fold in noodles and plain M&M's. Chill until easy to handle. On wax paper form mixture by 1/3 cup into 3-inch nests. Dust with powdered sugar. Place several peanut M&M's in each nest. Yields 9 servings.
Blend cheese and margarine. Add flour and beat well. Form into marble size balls. Place on a cookie sheet and bake at 400° for 10 to 15 minutes.
Brown ground beef and drain. Spread in a large casserole dish. Mix soups together; rinse cans with small amount water and heat. Spread over ground beef. Grate cheese; spread over soups. Cover with Tater Tots. Bake 40 minutes at 350° or until brown.
Cover the cucumber, tomato and onion with Kraft Italian dressing (no fat) overnight.
Chop celery and onion. Slice eggs and crumble bacon. Layer in bowl as listed.	Spread Parmesan cheese on top.
Cream together butter or margarine with sugar. Add applesauce and the rest of ingredients. Put in Bundt pan or 9 x 13 pan. Bake at 350° for 1/2 hour or so.
Mix together eggs, sugar, vanilla and sweetened condensed milk at slow speed. Then add chunky peanut butter into mixture, mixing with a spoon. Put in ice cream freezer. Add whole milk to fill freezer to the proper fullness for freezing. Make ice cream according to your freezer's directions.
Heat tomatoes, peel and core. Add tomatoes to ingredients. Cook in a large pan until sauce has cooked down to 1/2 its size.
Spray a rectangular casserole dish with cooking spray. Drain peaches and place them into dish (you may also use apples, blackberries or strawberries instead of peaches). Cut peaches into smaller pieces. Pour Duncan Hines yellow cake mix over the top of peaches. Level and smooth mix with a spoon. Melt butter and drizzle over top of peaches and cake mix. Spray the top with cooking spray especially in areas that were not covered in butter. Bake in oven at 375° for about 45 to 60 minutes, until the top is nice and brown.
Mix all ingredients and spread over the flank steak early in the day. Refrigerate, covered, until ready to broil or grill. For best results, only cook steak to the medium stage. Slice the steak thinly on the bias.
Mix well and pour into 9 x 13-inch pan. Bake as directed on box.
Heat olive oil in Dutch oven. Place chicken in oil and brown. Mix water and bouillon and pour over chicken. Add potatoes, placing around chicken. Sprinkle onion, garlic and lemon pepper over chicken and potatoes. Cover and bring to a light boil. Reduce heat to low and cook for 25 minutes or until potatoes are tender. Makes 4 servings; 5 grams fat each.
Sift dry ingredients. Add egg yolks, beaten with the milk. Beat until smooth. Add rice and melted butter. Fold in stiffly beaten egg whites. Bake on hot waffle iron. Serve at once. Yield: 4 waffles.
Mix zucchini with salt in colander. Let drain for 1/2 hour. Squeeze out excess liquid. Mix zucchini with carrots, onion, parsley, egg, flour and pepper. Drop by tablespoonfuls in 1/2-inch hot oil. Fry until brown on both sides. Drain on paper towel. Serve hot.
Brown onions in bacon fat until golden. Remove onions and brown pork, cut in small cubes, in same pot. Drain excess fat. Add salt, pepper and paprika. Put onions back with pork; pour hot water over mixture and cook covered, in 300° oven for about 45 minutes or until pork is fork-tender. Add sauerkraut which has been simmered until strands are tender. Just before serving, add sour cream. Serve with boiled potatoes, buttered and sprinkled with caraway seed, dark pumpernickel bread and Liederkranz cheese and beer or ale.
Heat oil. Coat chicken with flour and salt. Cook chicken in oil 15 to 20 minutes on all sides. Add green pepper and onions. Saute 5 to 10 minutes. Mix remaining ingredients and pour over chicken. Cover and simmer 45 minutes. Serve with spaghetti. Serves 4.
Roast an onion wrapped in a wet cloth on hot ashes until soft. Peel the outside off and mash them. Apply on a cloth to the hollow of the feet.
Dissolve Jell-O in boiling water; add the raspberries and stir until thawed. Add sliced bananas, crushed pineapple and nuts. Spread half of mixture in pan or dish, 8 x 15-inch, and chill 1 1/2 hours. Spread sour cream over chilled Jell-O mixture, then spread remaining Jell-O mixture over top and chill until set.
Drain pineapple; save juice for a beverage. Blend pineapple, eggs, cheese, chicken, chilies, flour, baking powder and salt in medium bowl. Coat bottom of 13 x 9-inch baking pan with margarine. Pour chicken mixture into pan. Sprinkle with Parmesan cheese. Bake in 350° oven for 40 to 45 minutes or until toothpick inserted near middle comes out clean. Serves 8.
Cream first 4 ingredients. Add remaining, one at a time. Drop by teaspoon on cookie sheet. Bake at 350° to 375° for 10 to 12 minutes. Yields 4 dozen.
Cook sausage & onion; add snipped sauerkraut & crumbs. Mix the ingredients listed from cream cheese to pepper & then in with meat/kraut. Set in fridge to harden, then shape into 1 1/2 inch balls. In a small bowl, mix the eggs and milk. Roll balls in flour, egg mixture & crumbs & deep fry until crisp. Bake at 375 - 15-20 minutes. Can be frozen before baking.
Brown beef in electric frying pan. Add chopped onions and celery. Cook until tender. Add tomatoes, catsup and drained macaroni. Let simmer until done.
Mix and keep chilled until served. This is delicious! Leftovers? Use on wedges of lettuce as a dressing.
Saute onions, bell pepper and butter until browned. Add cream of mushroom soup with cream cheese; let cook down for approximately 1 hour. Add seasonings; add seafood with cognac. Cook for 20 minutes on low fire. Add onion tops and stir until well mixed. Serve over rice, hot.
Combine the sugar and 1/2 cup water in saucepan. Cook and stir until the sugar is dissolved, boiling for 3 minutes. Refrigerate. Combine sugar syrup, daiquiri mix (undiluted), limeade (undiluted), strawberries and the ice water in a punch bowl. Add ice. Pour in the sparkling water.
Slice zucchini in thin slices. Set aside. Lightly brown onion in bacon grease after the bacon is done. Pour off some excess fat and add sliced zucchini and butter. Cover loosely and steam about 5 minutes. Stir several times. Beat eggs and season. Add grated cheese. Mix well and pour into skillet with other ingredients. Cook over medium heat; turn. Brown lightly on other side. Serve at once. Serves 4.
Melt margarine. Mix bread crumbs, Parmesan cheese and any extra seasoning in small bowl. Dip chicken in butter. Then roll in crumb mixture. Bake for 30 to 45 minutes at 350° in a flat pan, uncovered.
Mix well the eggs, sugar, oil and zucchini. Sift together the flour, salt, cinnamon, soda, baking powder and nutmeg; add this to egg mixture. Mix well. Add the vanilla and pecans. Pour into greased loaf pans and bake at 350° for 1 hour.
Preheat oven to 350°. In a large bowl stir together dry ingredients. Add oil and boiling water. Stir well. Add buttermilk and eggs, stirring until smooth. Stir in an additional 1 to 2 T. buttermilk if batter seems too thick. Place butter in an 8x8x2 in baking pan or a large cast iron skillet. Heat in oven just until butter melts. Spread cornmeal batter in pan. Bake for 10 minutes. Increase oven temperature to 375° and bake for 20-25 minutes more until lightly golden and toothpick inserted in center comes out clean. Cut into squares, Serve warm with butter and honey or homemade preserves.
Cook sausage in saucepan for about 30 minutes. Put it through a blender, chopping it fine. Add cheese, onions, bread crumbs, butter, salt, pepper and garlic powder. Mix well. Wash mushrooms, break off stems and chop stems to add to mixture. Fill mushrooms and place in a baking dish with a little water. Cook for 20 minutes or until tender. Bake at 350°.
Mix pretzels, sugar and butter in 9 x 13-inch baking pan. Bake for 8 minutes at 350°. Let cool. Cream the cream cheese and sugar, then fold in Cool Whip. Spread over the baked pretzels. Spread cherry pie filling on top.
Boil chicken. Take off bone and cut in small pieces. Put in dish. Mix soup, dip and milk. Pour over chicken. Crumble Ritz crackers over mixture. Dot butter on top of cracker crumbs. Bake at 350° for 45 minutes.
Mix well. Store in airtight container. Use 3 teaspoons mix to 1/2 cup boiling water. If desired, add marshmallows.
Combine all ingredients in a bowl and mix by hand until well blended. Pour into a greased and floured 12-cup tube or Bundt pan. Bake at 350° for 50 to 60 minutes. Cool 15 minutes in pan. Remove from pan.