HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. In a large bowl, stir together the egg whites, garlic, basil, salt, rosemary and red pepper. Then stir in apples, onions and bread crumbs. Add the turkey and mix until well combined.
Cook macaroni, drain. Saute onion, celery, garlic and cook beef. In a baking casserole dish combine beef, macaroni, tomatoes, chili sauce, onion, celery, garlic, spices, flour. Stir. Sprinkle top with grated cheese and bread crumbs.
Mix milk, flour, salt and pepper until all lumps are dissolved. Add butter and cook over medium heat, stirring constantly, until mixture comes to boil. Add remaining ingredients, except bread crumbs. Stir together and place into greased casserole dish. Top with bread crumbs and pats of butter or margarine. Bake at 350° for 30 minutes.
Layer squash slices in baking dish; pour soup over squash. Sprinkle with salt and pepper; stir around covering squash. Spread cheese, then top with crumbled Ritz crackers. Bake 1 hour at 350°. If using frozen squash, cook down in saucepan until soft, 1/2 hour on medium heat.
Measure all ingredients into a mixing bowl. Combine just until all ingredients are mixed well. Make 6 balls of dough and roll each one out individually on a floured surface. This recipe yields 6 single or 3 double crusts.
Combine sweet potato, pineapple, orange juice and mix well. Combine Half and Half, brown sugar and oleo, cook over low heat, stirring constantly until oleo is melted. Add to potato mixture along with salt and cinnamon. Blend thoroughly. Pour into lightly greased shallow casserole dish. Sprinkle with coconut. Bake at 400 degrees about 10 minutes or until coconut is lightly toasted.
Peel and dice eggplant, boil eggplant until clear; drain. Add butter, crumbs, egg and clams, including liquid from clams. Add all to buttered casserole dish. Bake at 350° for 30 to 40 minutes, until browned.
Preheat oven to 375° (190°C). Grease 12-muffin pan. Cream together the sugar and shortening, working it until light and fluffy. Add egg to the mixture and beat. Add pumpkin to mixture; mix again until combined well. Sift together the flour, baking powder, salt and spices. Add this dry mixture alternately with milk to the pumpkin mixture until all ingredients are stirred in. Beat well after each addition. Fill greased muffin cups 2/3 full. Bake on center shelf for about 25 minutes, or until done. Makes 12 small or 10 medium muffins.
Combine picante sauce, peanut butter, honey, orange juice, soy sauce and ginger in small saucepan. Cook and stir over low heat until blended and smooth. Reserve 1/4 cup. Toss remaining sauce mixture with hot cooked fettucine. Cook chicken in oil until browned and cooked through (about 5 minutes). Add reserved picante sauce mixture and mix well.
Mix together in blender. Cook on hot griddle or frying pan. A double batch will feed 4 people.
Mix ingredients together and place in oblong cake pan, first the pineapple, then the cherry pie mix and then the coconut. Place dry cake mix on top. Butter top of cake mix and bake in a 325° oven until brown.
Add yeast to warm water. Add other ingredients and let dough rise. Work into biscuits and drop in hot fat.
Combine first 5 ingredients in a large bowl; stir well. Cut in butter with pastry blender until mixture is crumbly. Stir in currants. Combine sour cream and egg yolk, stirring well; add to flour mixture, stirring just until dry ingredients are moistened.
Mix all ingredients in a large bowl. Let set for 24 hours before serving. Garnish with nuts and cherries when ready to serve.
Wash sweet potatoes; bake at 375° for 1 hour or until done. Let potatoes cool to touch; peel and mash. Set aside 3 cups and keep warm. Combine yeast and warm water in a 2 cup liquid measuring cup; let stand 5 minutes. Combine flour and next 3 ingredients in a large bowl; cut in shortening with a pastry blender or fork until mixture is crumbly. Add yeast mixture and sweet potatoes, stirring until dry ingredients are moistened. Turn dough out onto a lightly floured surface; knead 5 minutes. Place dough in a lightly greased bowl; cover and refrigerate 8 hours or overnight. Roll dough to 1/2-inch thickness; cut with 2-inch round cutter. Place on ungreased baking sheet; cover and let rise in a warm place 20 minutes or until double in bulk. Bake at 400° for 10 to 12 minutes or until lightly browned. Yield: 7 dozen.
Mix all ingredients. Hold back half of cheese. Pour into 13 x 9 x 2-inch pan and sprinkle rest of cheese on top. Bake at 350° for 1 hour.
Place bark in Pyrex dish. Heat in microwave for 2 1/2 minutes on High heat until melted. Then add peanut butter, Rice Krispies, marshmallows and peanuts. Stir and spoon out on wax paper.
Drain pineapple and measure juice. Usually one cup of juice is drained. Measure enough water to make a total of 2 1/2 cups with juice. Heat water to boiling and dissolve Jell-O and salt in hot water. Add pineapple juice. Refrigerate until the consistency of egg white. Add pineapple, cottage cheese, mayonnaise and nuts. Return to refrigerator.
Combine sugar and cocoa in a saucepan. Add milk; stir over low heat until sugar is dissolved, then bring to a boil. Stir occasionally and cook until a small amount of candy dropped in cold water forms a soft ball. Remove from heat. Add butter and vanilla. Do not stir. Allow to cool for 15 minutes, then beat until mixture thickens. Stir in nuts and quickly pour into a buttered pan.
Melt Velveeta cheese in microwave. Add Ro-Tel tomatoes. Stir until mixed well. Serve with tortilla chips.
Combine all ingredients. Serve as side dish or on bread. Serves 6. 50 calories per serving. Fat gr. 8. 14% fat.
Heat oven to 350°. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs. Mix until well blended. Stir cinnamon into 1 cup of batter in a small bowl. Stir instant coffee into remaining batter and pour into crust. Spoon cinnamon batter over coffee batter. Swirl with knife to marbleize. Bake for 35 to 40 minutes or until center is almost set. Cool completely on wire rack. Refrigerate at least 3 hours or overnight. Serves 8.
Preheat oven to 375°. In large bowl with mixer on medium speed, beat cream cheese, sugar, flour, cinnamon, ginger, salt and nutmeg. Add pumpkin, flour and evaporated milk until well blended. Pour into unbaked pie shell and bake for 30 minutes.
Preheat oven to 350. Mix all ingredients in a 9x12x2 inch dish. Bake in oven for 1 hour. Serves 10.
Peel and boil potatoes; let cool. Boil eggs; let cool. Combine potatoes and eggs, then add remaining ingredients. Keep in refrigerator until served.
Bring sugar, water and vinegar to boiling. Stir in butter until melted. Mix flour with a little cold water until smooth. Add to boiling liquid slowly and stir until thickened. Allow to cool slightly. Pour into shell. Cover top lattice-fashion with pastry strips. Bake at 450° for 10 minutes; reduce to 350° and bake about 25 minutes.
Put milk, Crisco and sugar on stove and bring to boil. Let cool until lukewarm. Add yeast. Put in enough flour to be like biscuit dough. Let rise until double in size, then work down with more flour. Roll out and let rise before cooking.
In large Dutch oven, melt Crisco over medium heat. Add milk; cook until bubbly. In separate pot, cook broccoli according to package directions. Drain broccoli; drain tuna. Mix broccoli and tuna with milk. Pour in casserole dish. Sprinkle seasonings on top. Top with biscuits. Bake at 375° for 1 hour.
Beat eggs well. Add sugar, oil, zucchini and vanilla. Add remaining ingredients. Bake for 40 minutes in a 350° oven. Makes 2 bread pans (greased).
Mix the dry pudding, pineapple and sour cream together and pour in baked pie shell. Chill 4 hours.
Wash grapes; let dry. Beat egg white and water until frothy. Dip grapes in egg white. Let drip and coat with sugar. Great for parties!
Preheat oven to 375°. In a large bowl blend cake mix, sour cream, oil, sugar, water and eggs. Beat at high speed for 2 minutes. Pour batter into greased and floured Bundt pan. Bake at 375° for 45 to 55 minutes. Cool and remove from pan.
Put rice in 13 1/2 x 9-inch pan or glass dish. Lay breasts on rice. Pour melted margarine over and sprinkle soup all over. Pour water in the corners. Cover with foil. Bake 2 hours at 325°.
Remove chicken from bones and place chicken in 9 x 13-inch dish. Mix chicken broth and soup together. Pour mixture over chicken. Mix Bisquick and milk. Pour over chicken and soup mixture. Top with melted margarine. Bake at 350° for 1 hour.
Wash cucumbers; cut into strips. Combine cucumbers, onions, peppers and salt. Mix with 1 quart of crushed ice. Let stand for 3 hours, drain. Combine remaining ingredients. Pour over vegetables. Put all ingredients in a big pot and bring to a boil. Pack in jars and seal at once.
Blend soups with milk. Heat and add crab meat, shrimp and sherry just before serving. Add a twist of lemon peel to each bowl of soup. Serves 6.
Mix all the ingredients, except the Cool Whip, together. Fold in the Cool Whip. Pour into the crust. Freeze until firm.
Mix all ingredients together. Bake in a casserole dish at 350° until firm.
Heat oven to 325° to 350°. Cut bacon into approximately 2 inch strips. Wrap bacon around weinie's and put toothpick thru. Sprinkle brown sugar over top. Bake for 30 to 40 minutes.
Layer zucchini, onion and tomatoes. Top with sour cream. Layer zucchini, onion and tomatoes. Mix bread crumbs with butter; sprinkle on top. Spread with grated cheese. Bake at 350° for 1 hour.
Line 12-inch pizza pan with heavy aluminum foil, grease foil, and set aside. Cream butter; gradually add sugar, beating well at medium speed of electric mixer. Add egg and mix well. Combine flour and next three ingredients. Add to creamed mixture, mixing well. Add vanilla and mix well. Stir in 1/2 the chocolate pieces and 1/4 of the chopped pecans. Spoon batter onto prepared pan, spreading to within one inch of edge. Sprinkle with coconut and remaining 1/4 pecans. Bake at 350 degrees for 15 minutes. Sprinkle with marshmallows and remaining 1/4 cup chocolate pieces on top. Bake an additional five to seven minutes. Cool on wire rack. To serve, cut into wedges.
Marinate crab meat in lemon juice for 1 hour; drain. Combine cream cheese and cream in mixer bowl; mix until smooth. Beat in mayonnaise. Add garlic, onions and salt; blend well. Fold crab into sauce. Add Worcestershire sauce and Tabasco. Serve hot in chafing dish. May also be served cold. Yield: 20 servings.
Thaw broccoli, mix all ingredients. Grease pan (9 x 13-inch), bake at 400° for 35 minutes, or until golden brown.
Grease a 9 x 13-inch pan. Line pan with whole graham crackers and set aside. Mix brown sugar, milk and oleo, coconut and graham cracker crumbs in a saucepan and boil 10 minutes, stirring constantly. Spread mixture over Whole Graham Crackers. Place another layer of whole graham crackers on top of filling. Frost.
Boil halved potatoes until they are almost fully cooked. In a frying pan, heat oil and place potatoes, faced down, and add garlic. Add salt, pepper and Italian blend. Turn occasionally; cook until golden brown.
Dissolve jello in boiling water; add strawberries, stirring occasionally, until thawed. Add pineapple and bananas. Pour 1/2 mixture in casserole. Chill until firm. Spoon 1/2 of sour cream over jello. Spread remaining jello on top of sour cream. Chill. Spread remaining sour cream on top and chill.
Blend together. Marinate meat (pork chops or chicken) for approximately 3 hours. Cook meat on grill until done. Baste with sauce while cooking.
Combine all ingredients, except candy wafers and walnuts, in large mixer bowl. Mix at lowest speed of mixer until dough forms.
Place zucchini in colander; let drain 1 hour. In a large bowl, with a wire whisk, beat the eggs until they're frothy. Add remaining ingredients; whisk until blended. Stir in the zucchini, 1/2 teaspoon salt and 1/4 teaspoon pepper.
Melt butter in 9 x 13-inch pan; press mixture of graham cracker crumbs. Sprinkle coconut and milk and top with nuts. Bake at 350° until milk turns brown.
Peel squash, remove seeds, cut in pieces. Boil in salt water, add butter	and sugar until soft.	Beat in mixer well, remove beater and	rinse under water to wash out any strings. Add butter and sugar, beat again until light. Add eggs, one at a time, then add milk, nutmeg, cinnamon, orange peel, vanilla and lemon extract. Bake in crust at 350° until brown. (Bake on cookie sheet if preferred.) Add 1 small box raisins for variety.
Beat eggs, sugar, corn syrup, salt, vanilla and butter with rotary beater. Mix in pecans. Pour into pie shell. Bake at 375° for 40 to 50 minutes.
Melt oleo in pan. Saute onions; add soup and juice from mushrooms. Blend together. Pour over cooked rice in casserole. Add layer of cheese, drained mushrooms and almonds. Bake at 350° until heated through.
Preheat oven to 350°. In small bowl combine 2 tablespoons of the brown sugar, the corn syrup, pecans and 1 tablespoon of the margarine. Spoon about 2 teaspoons mixture into each of 9 (2 1/2-inch) muffin pan cups. Unroll entire crescent roll dough. Pinch seams together to form 1 rectangle. Combine remaining 1 tablespoon brown sugar and the cinnamon. Spread dough with remaining 1 tablespoon margarine; sprinkle with cinnamon mixture. Roll up from short ends. Cut into 9 slices. Place one slice in each prepared muffin pan cup. Bake 25 minutes or until golden brown. Immediately invert pan onto cookie sheet or tray; cool 10 minutes.
Fry sausage until cooked; drain very well on paper towels. Butter one side of bread and place evenly in bottom of a well-greased 9 x 13-inch pan. Sprinkle with cheese evenly over bread. Combine beaten eggs with milk, salt and dry mustard. Pour over cheese and bread. Sprinkle sausage on top. Cover and refrigerate overnight. Next morning, bake, covered, at 325° for 1 hour. Uncover and bake 15 minutes longer. Serve.
Combine first three ingredients. Let stand 30 minutes until sugar dissolves. Stir marshmallows into cranberry mixture. Fold in whipped cream. Spoon into an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan lined with plastic wrap. Re-cover and freeze at least 8 hours. Remove from pan. Cut into slices. Yields 8 servings.
Combine first 5 ingredients in bowl; mix well. Coat chicken with crumbs; dip in mayonnaise mixture. Place in baking dish. Bake at 350° for 1 hour or until chicken is tender.
Mix sugar, flour and salt. Add pineapple. Add grated cheese. Pour into flat, buttered baking dish. Cover top with bread crumbs. Pour a little melted butter or margarine over the top. Bake in a 350° oven about 40 minutes until brown on top.
Grind clams. Mix all ingredients into a paste. Spoon into clean clam shells. Sprinkle with lemon juice and butter. Sprinkle with Parmesan cheese. Broil until brown.
Layer the first 5 ingredients. Beat rest of ingredients together. Pour over the layers. Bake at 350° for 30 minutes.
Wash rice. In a large pot (nonstick), mix rice, milk, cinnamon and nutmeg. Let come to a boil, stirring occasionally. Turn down flame to simmer. Let simmer 45 minutes, stirring occasionally.
Cook together the hamburger, onion, celery and seasoning, about 1 hour. Drain off fat. Add flour, tomatoes and baked beans. Heat through and serve. Yield: 6 servings.
Butter and salt popped corn. Boil sugar, molasses, water, vinegar and butter to hard ball stage and add soda and stir well. Add vanilla. Stir well. Pour over corn and mix well. Shape into balls or leave as is.
Put all ingredients in blender and process until smooth. Will keep several weeks in refrigerator. Thickens as it cools. May be frozen. Makes about 14 ounces, about the same as a can.
Mix ingredients together. Batter should have consistency of pancake batter. Dip each crab in batter and cover crab. Fry crab in 1-inch of hot oil until brown and done. Drain and enjoy Yankee "style". Batter can be used for deshelled shrimp and crawfish tails. Add extra Old Bay for spicier taste.
Melt margarine in 2-quart casserole dish. Mix sugar, flour, milk and salt. Pour mixture over melted butter. Pour fruit over batter. Bake at 350° for 30 to 40 minutes.
Mix cream cheese and sour cream until smooth. Spread mixture on a 12-inch platter. Top with picante sauce. Top with shredded lettuce. Top with shredded cheese. Top with sliced black olives, if desired. Use chips to dip.
Preheat oven to 350°. Combine cake mix, pudding, eggs, sour cream and water. Blend to moisten. Beat 2 minutes at medium speed. Pour into well-greased and floured 10-inch Bundt pan. Bake for 40 to 45 minutes. Cool. Sprinkle with confectioners sugar.
Butter square pan, 9 x 9 x 2-inch. Heat margarine and marshmallows in 3-quart saucepan, over low heat, stirring constantly, until melted. Remove from heat. Stir in chocolate chips until smooth. Quickly stir in cereal until evenly coated. Press in pan with buttered spatula. Cool; cut into 2-inch squares. Makes 16 squares.
Brown ground beef, onion and pepper.	Drain fat. Add chili, ketchup and mustard. Simmer 10 minutes. Pour beef mixture in casserole dish and mix in pork and beans. Place in oven at 350° for 10 minutes.
Peel and chop tomatoes and onion and mix well with chopped pepper, spices and remaining ingredients. Pour in shallow pan. Place in oven and cook for 45 minutes at 350°. Pour into sterilized containers.
Place, in saucepan, milk, sugar, butter and cocoa; bring to a boil, stirring constantly. Take off fire, add peanut butter and stir until dissolved. Add vanilla and oatmeal. Mix well. Drop on wax paper.
Put margarine in small pan and bring to a boil. Remove from heat. Stir in sugar and cream; let set. Dissolve yeast in warm water in large bowl. Stir in sour cream mixture. Then mix flour and salt; gradually add to yeast and sour cream mixture and mix well. Cover and refrigerate overnight or 8 hours.
Saute hamburger until meat is done. Drain. In a glass casserole dish spoon the cooked rice evenly on the ungreased bottom. Crumble the drained hamburger on top. With a teaspoon, place sour cream in plops randomly across other ingredients to suit individual taste. Gently pour spaghetti sauce over all ingredients. Top with 2 cheeses. Bake at 350° for 30 minutes. Let stand 5 minutes before serving.
Filling: In a bowl, combine Mozzarella cheese, sausage and pizza sauce. Set aside.
Mix all ingredients and place in microwave tube pan or other appropriate size microwave-safe dish. Microwave, uncovered, on High power for 40 minutes. Remove from oven and cover with wax paper; let stand 10 minutes.
Mix 1/2 package taco seasoning with salad dressing and set aside. To assemble: A few hours before serving, mix lettuce, tomatoes, beef, onions, beans and cheese into a large bowl. Pour dressing mixture over the salad and mix. Immediately before serving, add crushed Doritos chips and serve (or can omit if desired).
Combine dry ingredients. Cut in shortening until mixture resembles coarse meal. Stir in remaining ingredients. Divide into 5 equal parts.	Shape into a ball; wrap and chill. May be	stored in refrigerator for several days or put in pans and freeze for later use.
Grease a 13 x 9 x 2-inch baking pan. Combine flour, baking powder and 1/4 teaspoon salt. Melt butter; remove from heat. Stir in sugar; add eggs and vanilla. Stir dry ingredients and walnuts into sugar mixture. Spread in pan. Bake at 350° for 20 to 25 minutes. Cut while warm.
In a large mixing bowl, combine flour, butter and 1 1/2 cups sugar. Beat egg yolks. Add to mixing bowl along with milk and lemon peel. Mix well. Add lemon juice. In another bowl, beat egg whites until stiff, slowly adding remaining 1/2 cup sugar while beating. Fold into batter. Pour into a greased 2-quart baking dish or individual ramekins. Place in shallow pan of hot water and bake at 350° for 55 to 60 minutes, or until lightly browned. Serve warm or chilled with confectioners sugar on top. Yields 6 to 8 servings.
Line bottom of greased 9-inch pie plate with 10 crackers. Stand remaining crackers around edge. Sprinkle bottom with cheese. In skillet, saute mushrooms, zucchini, pepper, scallions and garlic in margarine until tender. Spread vegetable in plate. Combine remaining ingredients; pour over vegetable mixture. Bake at 375° for 30 to 35 minutes or until set. Tent crackers along edge with foil to prevent overbrowning. Makes 6 servings.
Sift flour with salt. Blend butter, cheese and egg. Gradually work in flour and nuts. Mold into roll 1 1/2-inch diameter. Wrap in wax paper and chill until firm. Slice into 1/4-inch discs. Bake on lightly floured baking sheet for 10 to 15 minutes at 400°.
Cook sausage. Don't drain. Add other ingredients. Spread on rye bread. May be frozen until needed. Bake in 350° oven for 15 minutes until brown.
Cut fillets the size for serving and dip in 2 beaten eggs, 1 teaspoon salt and 1/4 teaspoon pepper. Roll in Ritz cracker crumbs. Place in frypan with melted shortening (1/2 cup). Cook and brown on both sides for about 1/2 hour.
Mix ingredients together and let stand overnight. Cut center from bread to serve dip in center. Tear up bread pieces to use in dip.
Mix by hand in order given. Dissolve soda in buttermilk (regular milk with 1/4 teaspoon vinegar). Mash bananas and add. Pour into greased and floured pans (3 small). Bake at 350° for 45 minutes.
Let butter soften at	room temperature. Mix peanut butter, butter and	powdered sugar in a large bowl. Roll into 1/2 inch balls. Put toothpicks in the center of each ball. Put into refrigerator until cookies are firm.
Combine mix and sugar. Add enough water to orange juice to measure 1 cup of liquid. Mix liquid and eggs together. Stir 1 cup of egg mixture into mix; beat for 2 minutes. Add remaining liquid, raisins and orange peel. Beat for 1 minute longer. Pour into 2 wax paper-lined, 8-inch square pans. Bake in a preheated 375° oven for 20 to 25 minutes. Cool. Frost as desired.
Crush Ritz crackers until they are crushed fine. Pour melted butter on crackers in a 9 x 13-inch pan. Bake for 10 minutes at 375°. Let cool.
Prepare cake; put into 2 round pans. Bake. Cool. Mix pudding according to directions. Place cake layer on bottom of large punch bowl. Pour pudding mixture over 1st layer (1/2 of mixture). Add 2nd layer. Top with apple filling, Cool Whip and nuts. Let cool.
Mix peaches, lemon juice and water. Let stand together 1 1/2 hours or until you can pour off 1 cup of juice. Cook the 1 cup of peach syrup with cornstarch until thickened and clear. It will be very thick. Add the butter and almond extract. Mix with peaches once it has cooled. Pour into pie crust and chill. Top with whipped cream or ice cream for serving.
Brown ground chuck and crumble meat up. Add chili seasoning, Sloppy Joes seasoning and spaghetti sauce mix. Stir this into meat. Add spaghetti sauce and water. Simmer until it is as thick as you want.
In a bowl, cut butter into the flour until crumbly. Press into an ungreased 9 x 13 pan. Bake at 350° for 18 to 22 minutes or until set. Let cool. In a mixing bowl, beat cream cheese and sugar until smooth. Fold in 1 cup whipped topping. Spread over crust. In a mixing bowl, beat milk and pudding mix for approximately 2 minutes. Carefully spread over cream cheese layer. Top with remaining whipped topping. Refrigerate for at least 1 hour. Yields 12 to 16 servings.
Beat eggs with margarine. Add rest of ingredients, except cheese. Put in buttered casserole. Bake at 350° for 40 to 45 minutes (until set). Sprinkle cheese on top. Serves 8.
Combine sugar, cinnamon and brown sugar. Thaw bread dough. Break small pieces of dough (about the size of golf balls.) Roll in melted margarine, then in sugar/cinnamon mixture. Drop in greased Bundt pan. May sprinkle chopped nuts between layers. Cover and refrigerate overnight. Take out of refrigerator 30 minutes before baking. Then bake 30 minutes at 350°; turn cake upside down onto plate and pull apart.
Mix eggs, sugar and shortening, then add dry ingredients. Add apples and nuts. Put in loaf pan. Bake at 425° for 15 minutes, then at 375° for 45 minutes or until done.