HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix first 3 ingredients; stuff into shells. Lay in single layer in baking pan. Mix picante sauce with water and pour over stuffed manicotti. Cover pan with foil and bake at 350° for about 45 minutes. Uncover and sprinkle with cheese, return to oven to melt cheese. Serve over shredded lettuce with sour cream, sliced black olives, green onions, diced tomatoes and jalapenos, if desired.
Mix all ingredients except pecans and crust together. Pour 2 cups pecans into pie crust. Pour pie mixture over pecans. Bake at 350° for 50 minutes.
Rinse potatoes; dry on paper towels. Brush 1 tablespoon margarine onto bottom and sides of a 9-inch pie plate; sprinkle with 1 tablespoon cheese. Coat potatoes with remaining margarine. Arrange single layer of potatoes on bottom and sides of pie plate; sprinkle with cheese. Repeat layers. Bake at 400° for 1 hour or until potatoes are tender. Invert immediately onto serving plate.
Cover bulgur with water in a small saucepan. Bring to a boil and drain. Cool. Combine with chopped parsley, green onions and tomatoes. Stir together cinnamon, salt, lemon juice and olive oil. Pour over salad and stir.
Combine first 6 ingredients. Roll into small balls. Combine tomato juice, chili powder, onion, sauce and sugar in saucepan. Cook for 30 minutes. Drop meat balls in boiling sauce and cook for 20 to 30 minutes. Do not overcook.
Soften cream cheese. Stir in condensed milk until smooth. Add Cool Whip. Mix well, then add lemon juice to taste (more will make it taste tarter). Divide into two 8-inch graham cracker pie crusts. Top with fruit pie filling of choice. May make own crust if desired. Place in refrigerator until chilled throughout before serving.
Mix cheeses with milk in mixer. Add Worcestershire sauce and onion. Turn out onto Saran Wrap and mold into ball. Roll in pecans.
Pour Ro-Tel in saucepan. Add cheese and pepper; cook on heat until cheese is melted. For spicy taste, add pieces of cooked sausage or hamburger.
Press cookie dough into bottom of 13 x 9-inch or jelly roll pan, ungreased. Bake according to package directions. Cool completely.
Thoroughly mix beef, 1/2 of onion soup mix, bread crumbs, milk and egg. Shape into 4 patties. Brown in skillet in shortening. Add remaining soup mix and flour; gradually stir in water and mushrooms. Cover and cook over low heat 25 minutes, stirring now and then. Serves 4.
Bring water and cocoa to boil in large saucepan, then add flour and sugar. Mix well. Then add eggs, buttermilk, soda, vanilla and cinnamon. Bake at 400° in 11 x 19-inch pan for 20 minutes.
Mix dry ingredients. Mix wet and combine. Put in greased muffin tin. Bake at 375° for 15 to 20 minutes.
Combine first 6 ingredients in medium saucepan; bring to a boil while stirring to dissolve sugar. Set aside to cool. In large bowl or covered Tupperware bowl, combine next 6 ingredients. Pour cooled liquid over the vegetables. Let marinate at least 12 hours. Stir occasionally. This stays good several days.
Heat oven to 350°. Mix together the soup and sour cream. Get a pan and sprinkle corn flakes on bottom (even layer). Dunk chicken in the soup and sour cream mix and place in pan. After placing all the chicken in pan, sprinkle with remaining corn flakes. Bake 15 minutes. Remove from oven. Pour melted butter over top of chicken. Return to oven and bake for 1 hour or until done.
Cook bacon for 4 minutes. In large glass casserole, mix bouillon, Worcestershire, mustard, brown sugar, catsup and onion; add beans. Stir well. Cut bacon into 1-inch pieces and place around edge. Cook, uncovered, 5 minutes. Stir. Cook 9 minutes, stirring every 3 minutes.
Add eggs to mashed sweet potatoes and blend well with hand mixer. Add 1/4 cup brown sugar, 1/4 cup butter, salt and cinnamon; blend with mixer. Add some orange juice, if mixture is dry and pasty, to moisten. Smooth out mixture in casserole dish. Top with nuts and remaining brown sugar (may not need all of brown sugar), then drizzle top with remaining melted butter. Bake at 325° for 20 minutes.
Peel and slice carrots very thin. Cook until just tender in unsalted water. Do not overcook. Drain well. Add tomato soup and stir. Combine all other ingredients and add. Chill overnight. This can be kept for two to three weeks.
Combine sugar, butter and milk in a small pan and boil for 3 or 4 minutes. Add chocolate chips. Put in small mixing bowl and beat. When it looks thick and creamy, let set for 30 seconds. If it piles on your finger, it is ready!
Using spoon, scoop out insides of tomato. Mix with cornbread, onion, salt and pepper. Mix well. Stuff in tomato shell. Refrigerate.
Cream the cheese with juice from the pineapple. Whip up Dream Whip and set aside. Boil the orange juice and dissolve jello. Add the sherbet and stir until melted. Add other ingredients. Chill until set.
Heat oven to 400°. Separate dough into 10 biscuits. Partially separate each biscuit into 2 layers; insert 1 cheese cube. Place on ungreased cookie sheet. Press edge to seal well. Cut a deep X on top of each biscuit. Brush with milk; sprinkle with sesame seed. Bake at 400° for 10 to 12 minutes or until golden brown. Serve warm. Makes 10 biscuits.
Cream shortening and peanut butter. Add sugars. Cream. Add egg. Sift flour, soda, baking powder and salt. Add to creamed ingredients. Chill dough. Drop on greased cookie sheet. Flatten with fork dipped in flour. Make a crisscross pattern. Bake 10 to 12 minutes at 350°.
Bring pineapple to boil on stove. Stir in jello, reduce heat to low and simmer about 3 minutes. Let cool. Whip Dream Whip according to directions. Add Dream Whip, cottage cheese and pecans to jello mixture. Chill and serve.
Pound chicken breasts between plastic wrap until 1/4 to 1/2-inch thick. Dredge chicken in flour, salt and pepper mixture. Heat oil in large skillet on medium-high heat. Quickly brown chicken (add additional pepper, if desired). Remove chicken from skillet when browned on both sides (need not be completely cooked); keep warm.
Melt margarine in a deep dish. Beat together the sugar, flour and milk until smooth. Pour over melted margarine. Do not stir. Pour fruit over the batter the sprinkle with 1/2 cup sugar. Bake at 350° for 30 to 35 minutes. Serve warm or cold with whipped topping or ice cream.
Take a slice of bread, spread with 1 tsp of pizza sauce, sprinkle your favorite topping and finish with sprinkling some cheese. Put it in the toaster oven and let it bake for 5 minutes or until crispy. To make whole lot at one time put it on pizza pan and bake in the oven until crispy and cheese is melted.
Cream butter and sugar together. Add eggs (one at a time) and beat well. Sift flour, salt and baking powder. Add flour mixture and sherry alternately (very small amounts of sherry at a time). Save 3/4 cup of flour to coat fruit and nuts. Add fruit and nuts last. Bake in small muffin tins, greased and floured or use paper cups. Fill tins or cups 3/4 full and bake in a 275° oven for 30 to 45 minutes. Drop a few drops of sherry on each cake while hot. Makes 6 dozen.
Mix pie filling and pineapple. Pour into greased and floured oblong pan. Sprinkle cake mix over ingredients. Stir slightly. Dot with butter. Sprinkle water over top. Bake at 325° for 25 minutes or until done.
Combine broth, margarine, salt and peppers. Bring to boil. Process or grind all meat, corn and tomatoes. Add to broth, a little at a time, stirring. Be careful not to let stick or burn. Simmer slowly for 5 to 6 hours.
Mix all the ingredients together. This sauce is good for beef, pork and chicken; and can be used for kabobs or barbecue. Mix meat with marinade sauce in bag or bowl turning every few hours until ready to cook.
Preheat oven to 350°. Melt butter. Add fruit to melted butter. Combine milk, flour and sugar. Stir until smooth. Pour mixture over fruit. Bake for 30 minutes or until golden brown.
Cream the butter and sugar well, adding flavoring and eggs, one at a time. Beat well after each egg. Add flour and cream alternately. Blend in nuts and pour mixture into greased and floured pan. Put in cold oven and set at 325°. Bake for 1 1/2 hours. Makes one large pan or 10 small cakes. Bake small cakes for 1 hour. Leave 1-inch space between small pans. Fill about 1/2 full.
In a skillet saute zucchini and onion in oil until tender. Sprinkle with salt. Add the V8 juice, tomato, pepper, and basil. Cook until heated through. Garnish with cheese and bacon if desired. Serves 2.
Let the first 3 ingredients come to a boil until cranberries are almost cooked. Add the flour, sugar and vanilla to other mixture. Cook until thick. Makes filling for 1 pie.
Mix all ingredients, except cheese slices, and spread on bread. Bake at 350° for 20 to 25 minutes. Remove from oven and place cheese slices on top. Return to oven until cheese slices melt.
Bake fries according to package directions. Transfer to a 10 inch ovenproof skillet. Top with the bacon, onions, olives, tomatoes, salsa and cheeses. Return to the oven for 5 minutes or until cheese is melted. Serve with sour cream. Yields 6-8 servings.
In a pan, heat vinegar, oil and sugar until sugar melts. Pour this over vegetables. Serve cold.
Separate eggs; beat egg whites until stiff. Take remaining ingredients and mix in separate bowl, then fold in peaches to egg whites. Pour in ice cream freezer; fill with milk remaining way.
Fry chicken, onion and garlic in a little oil. In a saucepan, stir cornstarch with broth. Boil 1 minute. Stir in 1 cup cheese, mayonnaise, sour cream and parsley. Remove 1 cup sauce. Stir chilies into chicken mixture. Spoon chicken mixture evenly into 12 tortillas, roll up and place, seam side down, in a 13 x 9-inch pan. Top with remaining sauce and sprinkle with remaining cheese. Bake at 350° for 25 minutes. Freezes well unbaked.
Cook macaroni in boiling, salted water for about 8 minutes or until just tender; drain. Cook meat and onion until meat is browned; drain fat. Add corn, parsley and 1/4 teaspoon salt. Add 1/8 teaspoon pepper. Stir in cream cheese and milk. Stir in macaroni and heat through. Makes 2 servings. (Adaptable for one.)
Sort and wash beans. Place in a large pot. Cover with water and soak overnight. Drain beans and rinse. Cover with water and bring to a boil; reduce heat and simmer 1 hour. Add remaining ingredients. Simmer until beans are tender.
Cook macaroni. Add soup, mix with pimento and milk. Cover with cheese. Refrigerate overnight. Heat to serve.
Coat the squirrels with salt and prepared flour and brown in oil in a baking pan. Add remaining ingredients and sprinkle with paprika. Bake at 350° for about 1 hour. Reduce heat and cook an additional 45 minutes.
In a 2 quart casserole, combine sugar, cornstarch and salt. Blend in water and food coloring. Cook on high for 6 to 8 minutes, stirring after 3 minutes. Separate eggs. Set egg whites aside. Blend a small amount of the hot mixture into the egg yolks, gradually adding all of mixture. Cook on medium for 3 to 5 minutes, stirring once. Remove and add butter, juice and rind; stir to melt butter and blend. Pour into baked pastry. Make meringue by beating 3 egg whites and cream of tartar until foamy. Gradually beat in 6 tablespoons sugar. Spread over filling and microwave for 3 to 4 minutes or until set. Meringue will not brown in the microwave. If desired, brown in conventional oven set at 375° for about 8 minutes. Or cool filling and top with whipped cream.
In medium saucepan, combine sugar, butter and milk. Bring to full boil for 1 minute stirring constantly. Remove from heat and stir in chocolate chips. Stir until smooth. Pour immediately over cake.
Cream the first 5 ingredients together. Sift the next 5 ingredients together. Combine the two mixtures and add the remaining ingredients one at a time. Drop by large tablespoonfuls onto greased cookie sheet. Bake at 350° for 10 to 12 minutes.
Mix sugar, oil, eggs and buttermilk and beat well. Add remaining dry ingredients and stir carefully until all in. Add figs, stirring well. Bake almost 1 1/2 hours at 300°.
Fry chicken to brown. Remove and drain on paper towels. Mix sour cream with enough milk to thin. Dip chicken in sour cream and milk. Put in loaf pan and pour remainder of sour cream over chicken. Bake at 350° for 1 hour.
In large bowl, beat milk, eggs, cinnamon and 2 tablespoons honey. Dip bread into egg mixture, allowing both sides to absorb egg mixture. Arrange bread, overlapping slices, in greased 2-quart shallow baking dish. Pour any remaining egg mixture over bread. (May be covered and refrigerated overnight at this point.) Sprinkle with brown sugar. Drizzle with melted butter and 2 tablespoons honey.
Using palm of hand, flatten chicken to even thickness. Dip chicken into egg, then into crumbs to coat. In skillet, over medium heat in butter, brown chicken on both sides. Add Prego sauce. Reduce heat, cover and simmer 10 minutes. Sprinkle with cheese. Cover; simmer for 5 minutes or until cheese melts.
Place raspberries and 1 tablespoon sugar in a food processor or blender and puree; set aside. Combine margarine or butter and 1 1/4 cups sugar in mixing bowl; beat until smooth. Beat in egg whites and almond extract until smooth. In a separate bowl, combine flour, oat bran and baking soda. Add the flour mixture and the buttermilk to the margarine mixture. Beat just until well mixed. Remove 3/4 cup batter and mix with raspberry puree. Set aside. Coat a 12-cup Bundt pan with nonstick coating spray. Spread 2/3 batter evenly in pan. Top with raspberry batter; follow with remaining plain batter. Bake at 350° for 35 to 40 minutes. Test with a toothpick. Cool in pan for 10 minutes before inverting on a wire rack. Make glaze; transfer cake to serving platter and drizzle the glaze over the cake. Makes 16 servings.
Combine all ingredients in a large iron skillet. Cook on medium-low, stirring constantly, until mixture is crystallized, no liquid visible. Place on a lightly greased cookie sheet. Bake at 300° for 30 minutes.
Beat egg yolks and whites separately. Then fold beaten yolks into whites. Add butter and gradually add the sugar, stirring for 5 minutes. Add soda and salt and stir 10 minutes more. Add anise oil. Gradually add flour to egg mixture. Roll on floured board with rolling pin, about 1/8-inch thick. Then roll with springerle rolling pin and cut around designs. Place on towels and let stand overnight to set designs. Bake following morning on lightly greased cookie sheet at 375° for 10 to 12 minutes. (Do not overbake or they will become hard.) Store in container with tight-fitting lid.
Combine all ingredients and mix thoroughly. Press lightly into a greased 6-cup ring mold. Turn out onto a shallow baking pan. Bake at 350° for 1 hour. Drain.
Melt butter and 1/3 cup evaporated milk together; beat into cake mix. Add almonds. Put 1/2 of cake mixture in the bottom of a 9 x 13-inch pan. Bake at 350° for 10 minutes. Remove from oven and sprinkle with chocolate chips.
Mix well in a large casserole dish. Bake 1 hour at 350°.
Cook stew meat, mushroom soup, creamed corn, seasoning, onion and about 1/2 cup water overnight on low in crock-pot. Cook potatoes and carrots separately. Next morning, drain. Add to crock-pot. Heat on high for 30 minutes. May add thickening if desired. Serve with cornbread.
Melt butter in saucepan. Add Prosciutto; saute over low heat. Add flour; cook for 3 minutes. Slowly add cream; continue cooking until sauce thickens, 5 to 7 minutes. Add peas, pepper, Parmesan, chives and parsley. Bring to a simmer and keep warm. Bring large pot of water to boil; add pasta. Cook until tender. Drain and toss with sauce.
Mix the softened cream cheese and Colby cheese, Miracle Whip, Worcestershire and onion until blended together. Form into ball. Nuts or parsley can be used to roll the cheese ball in. Can be frozen or kept in the fridge for up to 2 weeks. Flavor improves with age.
Spread one package of crescent rolls on greased pan. Mix cream cheese, egg, sugar and vanilla together. Spread mixture on crescent rolls. Spread other package of crescent rolls on top of mixture. Sprinkle cinnamon and sugar mixture on top. Bake at 350° for 30 minutes, no longer. Cool and refrigerate.
Cook broccoli until soft. Combine all ingredients. Put in casserole dish. Sprinkle with crumbled crackers. Dot with butter. Bake at 350° for 30 to 40 minutes or until brown on top.
Mix all ingredients well. Put in oiled (butter) oblong pan. Bake at 350° for 45 minutes. When cooled, cut into squares.
Cook macaroni. Combine all ingredients except for 1/2 of cheese, milk and crackers. Put in casserole dish. Pour on rest of milk; top with cheese and crackers. Bake 30 minutes at 350°.
Mix butter, cocoa and flour until smooth. Add sugar and milk. Cook over medium heat until thick.
Sift together sugar and flour. Bring to a boil in saucepan the shortening, margarine, water and cocoa. Pour over flour and sugar while still hot. Add buttermilk, eggs, soda, vanilla and nuts (optional). Bake in a large sheet cake pan or two 8 x 1-inch cake pans for 20 minutes at 400°. While cake is baking, make icing.
Place peas and tuna in layers in greased baking dish. Add salt to cream and pour over fish. Cover with crumbs and brown in moderate oven (350°). Serves 6.
Pour sugar over apples in large bowl. Let set for 30 minutes. Add oil and eggs; stir. Sift dry ingredients into mixture. Add nuts. Pour into well-greased and floured loaf pan. Bake at 350° for 1 hour.
Heat undiluted tomato soup to boiling point. Add gelatin. Melt cream cheese in soup; add shrimp, celery and onion. Let cool 5 minutes and then add salad dressing. Pour into a mold (slightly oiled) and refrigerate.
Mix ingredients well. Pour over cucumbers, onions and peppers. Refrigerate overnight. Put in freezer container and freeze.
Combine potatoes, celery and onions. In a separate bowl mix together mayonnaise, yogurt, mustard powder, sugar, pepper and celery seed. Add vinegar and milk; stir until mixed. Chill before serving.
Mix ingredients in a 9 x 13-inch cake pan. Pour sauce over mixture. Bake 45 minutes at 350°.
Mix all ingredients together and drop by spoonfuls on a cookie sheet. Bake for 10 to 12 minutes at 350°.
Layer vegetables and season with salt and pepper. Put hamburger on top. Mix soup and water together. Pour over casserole. Cook on low heat 6 to 8 hours or high heat 2 to 4 hours.
About 8 1/2 hours before serving, in a 3 1/2 to 5-quart slow cooker, combine all ingredients. Cover and cook on high (300°) for 8 hours. With wire whisk, stir mixture until meat is shredded.
Boil macaroni according to package directions. Drain. While hot, place in a large container and drench with 3 cups Ranch dressing and 1/2 cup herb and spices. Stir well. Cover and chill overnight.
Mix sugar cookie mix as directed and bake on pizza pan. Let cool. Mix remaining ingredients together and spread over cookie. Top with bananas and strawberries.
Wash and drain lima beans. Place in large crock-pot. Add all the other ingredients; mix well. Cook for 4 hours on high, then for 4 hours on medium. Serve with cornbread. Yields 6 to 8 servings.
Drain pineapple and oranges. Combine with marshmallows, coconut and nuts. Mix sugar with sour cream or yogurt. Stir into fruit. Chill overnight.
Tear cake into bite-size pieces. Press into 11 x 7 inch baking dish. In a mixing bowl, combine pudding, milk and lite sour cream. Beat until thickened, about 2 minutes. Spread over cake. Spoon cherry pie filling evenly over top of cake. Chill thoroughly. Serves 12. 184 calories, 9 mg cholesterol, 3 g fat, 319 mg sodium and 4 g protein.
Dice all ingredients and put in frypan. Put just enough oil to fry ingredients. Cook until tender and brown. Salt and pepper to taste.
Sprinkle with a touch of temper and tears. Fold in a love of music and art. Stir gently and shape into a beautiful girl or boy. Bake for five years or until ready for school. Wrap and label carefully. Send special delivery to Mrs. Selleck for polishing and safekeeping.
Add salt to eggs and beat until light and fluffy. Using the same beater, cream butter, then add sugar and syrup, creaming constantly. Put eggs in while still mixing. Add vanilla and nuts. Pour into a 9-inch unbaked pie shell. Bake at 350° for 50 minutes.
Make small balls. Roll in sugar. Bake 10 minutes at 350° to 375°. Put a Hershey's Kiss on after they come out of oven. Put on cookie sheet in freezer until cool.
Soften cream cheese to room temperature. Mix in 1/2 bottle of chutney or mint jelly. Add onion, vinegar, lemon juice and a clove of garlic. Mix all together and form into a ball or any shape desired. Mix chopped pecans and olives together and place on top of cream cheese. Serve with assorted crackers or wheat or pumpernickel bread.
Saute onion and green pepper in pan or microwave. Mix all ingredients and place in a greased casserole dish. Top with bread crumbs. Bake at 350° until brown.
Cook pudding as directed on package. Add coconut. Pour into pie shell. Whip egg whites until stiff. Add 2 tablespoons sugar and vanilla. Spread over filling. Bake until peaks are golden brown. Sprinkle top with coconut. Cool.
Cook chicken in seasoned water until tender. Debone and cut chicken in bite size pieces. Set aside. Do not use skin. Strain the broth and use to cook spaghetti. You may have to add water or canned chicken broth. Melt margarine in skillet and saute vegetables until tender. Add soup, pimiento and diced chicken; heat on warm temperature while spaghetti is cooking. Drain cooked spaghetti; add to other mixture gently and last, add cheese.
In saucepan, combine sugar, salt and cornstarch. Add cold water; cook over medium heat until mixture is clear and thick, stirring constantly. Remove from stove. Add Jell-O, stirring until Jell-O is dissolved. Add vanilla. Let cool. Clean and slice strawberries. Add to Jell-O mixture. Pour into pie shell. Let set in refrigerator for 3 to 4 hours or overnight.
Heat oven to 150°. Mix all ingredients together thoroughly on the first day. Refrigerate. Remix on second day. Refrigerate. Remix on the third day. Shape into 6 (4 to 5 ounce) rolls and refrigerate. On the fourth day, place on cookie sheet and bake in a 150° oven for 4 hours and turn on other side. Cook for another 4 hours. Cool 2 to 3 hours then wrap individually into regular Reynolds Wrap. Freeze to eat later or refrigerate to eat now. Serve cold slices as an appetizer or snack.
Soak raisins and soda in water overnight. Add remaining ingredients. Mix well. Grease three 1 pound coffee cans and fill half full. Bake at 350° for 1 hour. Reduce heat to 325° and bake another 30 minutes. Lay cans on sides to cool.
Mix all ingredients except Miracle Whip and nuts and refrigerate for 3 hours. Fold in Miracle Whip and nuts before serving. Serves 12.
In large pot, heat oil over moderate heat. Add onion and garlic and cook until onion is light brown. Add remaining ingredients. Cover and cook over low heat for 45 minutes, stirring occasionally until vegetables are tender and some liquid remains. Top with 1/2 cup of grated Parmesan cheese.
Boil sugar and milk until it forms soft ball in cold water. Take off stove; add peanut butter and vanilla. Pour into greased pan. Cool and wait until hardened.
Melt butter in a 13 x 9 x 2-inch pan. Beat egg whites until soft peaks form; gradually add sugar and salt, beating until very stiff. Fold in pecans. Spread pecan mixture in prepared pan. Bake at 325° for 30 to 35 minutes or until mixture is browned and all butter is absorbed, stirring at 10 minute intervals to coat evenly. Remove to waxed paper while still warm; cool completely. Store pecans in an airtight container. Yield: about 3 1/2 cups.
Boil potatoes until tender. Drain them in a strainer to remove all the water. The secret to keep your potatoes from becoming mushy is to let them sit until they are completely cool. After they have cooled add the eggs (be sure to mash the eggs up real good before you put them in). Sprinkle with salt and pepper and add about half the jar of pickle relish. Then you add enough mayonnaise for it to mix up real well.
Cook macaroni; drain. Mix Eagle Brand milk, sugar, vinegar and Miracle Whip. Pour over macaroni. Add remaining ingredients. Mix thoroughly. Add salt and pepper to taste.
Cook chicken and cut up in small chunks. Saute onion. Combine Veg-All, onions, garlic, soup and milk. Add chicken and pour into deep dish pie crust. Cover with regular pie crust. Bake at 350° for about 1 hour or until golden brown.