HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together cream cheese, Worcestershire sauce, green onions and milk. Add crabmeat. Bake in shallow pan at 350° until bubbly. Can be spread on thin rounds of French bread. Serve hot.
Melt butter, then add next 7 ingredients until onion and garlic are soft. Add minced clams with juice, bread crumbs and cheese. Put in baking dish. Bake at 350° for 30 minutes. Serve with favorite crackers.
In mixing bowl, beat butter or margarine, peanut butter, granulated sugar and brown sugar with electric mixer until combined. Add egg and vanilla; beat well. Stir together flour, baking soda and salt. Add to mixing bowl. Beat at low speed until just combined. Shape into 1-inch balls. Place in greased 1 3/4-inch muffin pan. Bake in 350° oven for about 8 minutes or until lightly browned on top.
Marinate chicken in Catalina dressing overnight. Place chicken breasts in greased baking dish. Bake, uncovered, for 1 hour. Serve with extra warm Catalina dressing. Chicken may be cooked on a grill instead of in an oven.
Peel and slice potatoes. Melt oleo. Add sour cream. Add Cheddar cheese (grated) and cream of mushroom soup. Place in casserole and crumble cornflakes over top. Bake at 350° for 45 minutes.
Mix filling ingredients in order given. Pour into pie shell. Bake in 425° oven for 15 minutes. Reduce temperature to 350° and continue baking 45 minutes or until knife inserted in center of filling comes out clear. Cool. (If using frozen pie shells, this recipe fills 2 shells.)
Cut cauliflower and broccoli in bite size pieces. Add in onions and pimento. Mix together remaining ingredients. Add peas and mix.
Mix flour, sugar, salt, eggs, syrup, Pet cream and vanilla. Add broken pecans and mix. Pour into a pie crust and bake at 375° for 50 minutes.
Combine all ingredients lightly, do not pack. Place on rack in baking pan. Spread top with ketchup. Bake in 350° oven for about one hour.
Mix broken pretzels with melted margarine and 1/3 cup sugar. Put into bottom of 9 x 13 pan and bake at 350° for 10 minutes. Let cool.
Melt grease and let cool. Pour water on lye and let get cool, stirring until dissolved. Add Borax to the lye. Stir until dissolved. Add the lye to the grease and stir 7 minutes. Then add ammonia and stir 3 minutes longer. (The more you stir the whiter the soap will be.) Let set until hard. Takes about 1 hour.
Brown sausage and drain well. Press out rolls on round pizza pan. Spread sausage, sprinkle cheese, then pour beaten eggs and milk over top. Bake at 350° for 25 minutes or until brown.
Mix soup, water, rice and spices in 2 qt. shallow baking dish. Place chicken on top of rice mixture. Sprinkle with additional paprika and pepper. Cover. Bake at 375° for 45-60 minutes. Stir lightly before serving. Yield 4 servings. A warm and hearty dish for cool nights.
In a shallow bowl. Combine the first six ingredients. Add potatoes, a few at a time; toss to coat. Place in a single layer in a greased 15x10 inch baking pan. Drizzle with remaining oil mixture. Bake, uncovered, at 450 degrees for 50-55 minutes or until tender, stirring occasionally. Sprinkle with parsley. Yield: 6 servings.
Bake at 350° for 30 minutes or until done. Serves 8.
Mix oil and milk together, set aside. Mix all dry ingredients together, add eggs (beaten). Add salad oil, milk prunes and chopped nuts. Bake in 325 degree oven for 35 minutes or until done.
To a casserole which has onion flakes on bottom, add chicken. In a large bowl, beat soup with soy sauce and 7-Up or Sprite. Beat with eggbeater and pour over chicken. Bake at 350° for 1 hour, then turn oven to 250° for one hour. Try it, you'll like it.
Season the meat with salt, pepper and paprika. Place on a shallow baking pan. Strew the onions around the meat and brown in a 425° oven for 15 minutes. Sprinkle with flour and return to the oven for 10 minutes.
In a clean flowerpot, alternate layers of Oreo crumbs and filling mixture, beginning and ending with crumbs.
Mix honey and evaporated milk together. Cook, stirring constantly, to firm-ball stage or to 255° on a candy thermometer. Stir in vanilla, butter and salt. Dip apples into caramel. Spoon excess from bottom. Place on greased cookie sheet. Chill until caramel is firm.
Slice sausage into rounds. Combine all ingredients. Bake at 350° for 1 hour.
Fry out slices of salt pork in a 2-quart saucepan, then add to this the water, onion and potatoes. Cook until tender. Pour in the can of clams, juice and milk. Season to taste with salt and pepper and add the butter. Heat thoroughly but do not boil. Serves 2.
Toast caraway seed in dry small skillet over medium heat, stirring constantly, 2 minutes. Rub pork with coarse salt, thyme, paprika, marjoram and pepper. Make slits, about 3/4-inch deep and 2 inches apart, in surface of pork with a small sharp knife. Insert bits of minced garlic and the caraway seed into slits.
Mix sugar, shortening and eggs. Stir in sour milk or buttermilk and bananas. Sift flour, baking powder, soda and salt. Add nutmeats. Put in loaf pan and bake in 350° oven for 50 to 60 minutes.
Mix flour, margarine, milk and brown sugar together. Bake in small pan for 20 to 30 minutes at 350°. Let cool. Crumble up and press in 8 x 10-inch pan. Mix cream cheese and Cool Whip together. Put over crust and top with cherry pie filling.
In a small mixing bowl, beat cream cheese and chocolate syrup. Fold in Marshmallow Creme. Cover and refrigerate until serving. Serve with fruit. Yield: about 2 cups.
Drain artichoke hearts, cut into quarters. Add mayonnaise, cheese and mix. Place in casserole dish; refrigerate until ready to bake. Sprinkle with paprika. Bake at 400°, uncovered, for 30 minutes. Serve with assorted crackers.
Dissolve yeast in water. Let scalded milk cool. Add remaining ingredients and 5 cups of flour. Add flour as needed. Let rise in warm area for 30 minutes. Roll out dough. Cut into doughnuts. Fry.
Boil sugar and corn syrup until sugar has dissolved. Remove from heat and add peanut butter and Rice Krispies. Mix well. Pat into 9 x 13-inch buttered pan. Melt chocolate morsels and butterscotch morsels. Pour over mixture. Cool and slice.
Score steak, making diagonal cuts about 1/2-inch in diameter. Mix flour, seasoned salt, paprika, coffee and garlic powder. Rub well into both sides of meat. In pan, heat shortening; brown meat. Add onion, bouillon and wine. Cover and simmer meat until tender, about 1 1/2 hours. Remove meat and thicken gravy with 1 teaspoon of cornstarch. Combine cheese and mayonnaise. Place over meat. Slip under broiler until glazed and brown. Serve steak with gravy.
Put the flour and salt in a bowl; stir in the milk, drop in the eggs and beat the mixture with an eggbeater or a whisk until it's smooth. It should be the consistency of a runny milkshake. Put the batter in a pitcher so you can pour it into the pan. You cook the crepes one at a time in a small frying pan. Grease the pan with a tiny dab of butter or margarine.
Mix all the ingredients together well. Bake 40 to 50 minutes in well-greased, large Bundt pan at 350°. To make a drizzle to pour over cake after baking, mix a generous 1/2 cup sifted confectioners sugar with enough lemon juice to make it flow.
Grease 11 x 7 x 1 1/2-inch baking pan. Sift together flour, baking powder and salt. Mix oleo, peanut butter and sugar until blended. Stir in eggs and vanilla, mixing well. Stir in flour mixture, then coconut. Spread evenly in prepared pan. Bake in 350° oven 25 to 30 minutes or until top springs back when touched lightly. Cut into 2 1/2 x 3/4-inch bars. If desired, roll in confectioners sugar while warm. Makes 32.
Cook chicken in crock-pot overnight on low. Remove and debone; set aside. Mix together crumbled corn bread, toasted white bread, sage, pepper, salt, onion, celery seed and chopped celery. To this mixture, add cream of chicken soup, chicken broth and beaten eggs; add to broth in crock-pot and stir to blend (may be thin, but not to worry). Place chicken on top of dressing in crock-pot; cook on high temperature for 3 1/2 hours.
Fill locking plastic bag with ketchup or mustard. Add tape to close bag. Flatten. Your child can "paint" on surface of bag "erase" by smoothing.
Cream together the margarine, cream cheese, powdered sugar, milk, pudding and Cool Whip. Let set 1 hour. Crush the Oreo cookies.
Brown hamburger, celery and onions. Add remaining ingredients, but only 1/2 noodles. Place rest on top in oven or when ready to serve. Bake in a greased 2-quart casserole dish, uncovered, for 1 hour at 350°.
Drain pineapple (juice can be used in place of some of the water). Bring 2 cups of water or combination of juice and water to a boil. Dissolve gelatin in liquid. Stir in pineapple, bananas, pecans and strawberries. Pour half of mixture into a 9 x 13-inch dish or large heart mold. When chilled, spread sour cream over salad and top with remaining gelatin mixture. Chill until set. Garnish with more sour cream, if desired.
In a mixing bowl, cream the butter and cream cheese. Beat in vanilla. Combine the flour, sugar and salt; gradually add to creamed mixture. Stir in pecans (dough will be crumbly). Shape tablespoons full into 2 in. logs. Place 2 in. apart on ungreased baking sheets. Bake at 375 degrees for 10-12 minutes until lightly browned. Roll warm cookies in confectioners sugar; cool on wire racks. Yield: 2 dozen.
Mix 8 1/2 quarts of water and 2 cups white powdered lime. Stir occasionally. Wash, peel and cut into strips large ripe cucumbers that have the seeds removed, about 4-5 quarts prepared cucumber strips.
Beat egg yolks until thick. Add sugar gradually, continue beating. Add water and dry ingredients. Beat egg whites until stiff. Fold egg whites and vinegar into batter. Bake in 350° oven for 35 minutes in greased and floured pan.
Mix yeast and water well. Add Crisco, sugar and 1/2 of flour. Add beaten egg and salt. Add remaining flour and let rise 2 hours. Roll out and cut with biscuit cutter; place on baking sheet. Let rise 2 more hours and bake at 400° for 10 to 15 minutes. They can be cooked about 5 minutes, frozen, then finish baking when needed.
Add sugar to beaten egg until sugar is dissolved. Add flour, salt and baking powder. Mix well. Stir in walnuts, apples and almond extract. Bake at 350° for 40 minutes. Serve with whipped cream.
In large skillet or saucepan, put all vegetables. In small bowl, mix water, Sip'r Seez'n and oil. Pour over vegetables. Cover; steam 5 minutes. Add chicken style chunks; steam 5 minutes. Serve over brown rice with soy sauce.
Thaw spinach and drain very well. Combine the spinach, sour cream and onion soup in buttered casserole. Combine cracker crumbs, butter and cheese. Put cracker mixture over top of spinach. Bake at 350° for 30 minutes. Serves 6.
In heavy pot, place first 4 ingredients. Bring to boil, lower heat to slow boil. Cook for 1 hour, stirring constantly. Last 5 minutes, add from blender last 3 ingredients (sugar, vanilla, eggs). Slowly stir in blended eggs. Take off heat. Let stand to cool. Place in dessert dishes. Add cinnamon.
Combine all ingredients. Mix well. Store in an airtight container for up to 6 months. Stir well before each use. Makes 3 cups.
Heat oven to 400°. Generously grease 12 muffin cups. Press about 2 tablespoons hash in each of 6 muffin cups, making deep indentation in center of hash. Break an egg into each hash cup; season with salt and pepper. Prepare half package of muffin mix as directed; fill remaining muffin cups 1/2 full. Bake 15 to 20 minutes, or until muffins are golden brown and eggs are desired doneness. Makes 4 to 6 servings.
Cream margarine and sugar. Add rest of ingredients. Pour into greased and floured loaf pan. Bake at 350° for 45 minutes.
Split the loin lengthwise but not clear through. Into the split shake some salt and pepper and garlic powder. Your taste preference will determine how much. Add the onions and mushrooms to the split, pushing them into the cavity as far as possible. Wrap bacon, spiral-fashion, around the roast, securing with toothpicks, to hold roast tightly together. Wrap in heavy weight aluminum foil. Bake in a moderate-slow oven (325°) for about 20 to 30 minutes per pound. When done, open foil and place under the broiler for a few minutes to brown, if desired. Slice meat into 1/4 to 1/3-inch slices. Serve with au jus, if you like, or if you think it is too dry. You'll find this combination delicious.
Make a 1 crust pie shell. Fill with apples sliced very thin and piled high as they tend to shrink. Sprinkle with lemon juice. Mix in a separate bowl the sugar, flour, cinnamon and salt. Blend and sprinkle over layers of apples. Cover edge of pie crust with aluminum foil. Bake at 375° for 20 minutes.
Put sugar on stove in enough water to dissolve and let come to a boil.	Drop in figs and boil until tender or so a straw sticks through them easily. Take	figs out and leave syrup to cook on longer. Drop in a few slices of lemon to boil in syrup. Boil syrup until it spins a thread. Drop figs back in and cook a few	minutes longer. Take	up and seal in jars.
In medium bowl combine sour cream, mayonnaise and seasoning. Stir in onion, spinach, water chestnuts and red pepper. Cover. Refrigerate to blend flavor. Serve with crisp vegetable dippers, assorted crackers or bread. Makes 3 1/2 cups.
Grate cheese and cream with oleo. Add the dry ingredients. Fold in Rice Krispies. Roll into small balls. Press flat with the back of a fork. Bake about 12 minutes at 350°.
Drain ground beef and combine with all ingredients. Bake 1 hour at 350°.
Mix ingredients, adding apples and nuts. Bake 30 to 35 minutes at 350° in a 9 x 13-inch pan.
Slice onions thin or chop. Brown in Crisco; add meat and cook until done, but not browned. Add chopped green onions, all spices and then tomatoes. Cook over slow fire for 1/2 hour. Five minutes before serving, add vinegar and sugar. Let cook 5 minutes. Serve hot over cooked rice.
Pound chicken into thin cutlets. Slightly beat egg with water. Mix Herb Blend with bread crumbs or use Brownberry Herb stuffing mix. Dip cutlets in egg mixture, then in seasoned bread crumbs. Cover and chill 1 hour. In nonstick baking dish, arrange chicken cutlets and drizzle each with melted margarine and lemon juice. Bake at 350° for 20 to 25 minutes or until golden. Makes 6 servings.
Fry bacon over low heat until crisp. Drain and crumble. Mix sugar, cornstarch and salt. Mix egg, water, vinegar and onion. Add to sugar mixture and add all to bacon drippings. Cook over low heat, stirring constantly, until thickened. Add crumbled bacon.
Trim fat from beef; cut beef into strips (2 x 1 x 1/4-inch). Heat oil in large skillet. Add beef; cook, turning frequently, until brown, about 5 minutes. Stir in water, onion, garlic salt and ginger. Heat to boiling; reduce heat. Cover; simmer for 12 to 15 minutes. Add green peppers during last 5 minutes of simmering. While beef is simmering, cook rice. Blend cornstarch, sugar and soy sauce; stir into beef mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir for 1 minute. Cut each tomato into eighths; place on beef mixture. Cover; cook over low heat just until tomatoes are heated through. Serve with rice.
Dice potatoes. Mix hamburger and rice together. Make into 12-14 balls then fry lightly in frying pan. Transfer into a large sauce pan and add 2 c. water and taco mix. Simmer for 45 min. Then add potatoes and simmer for 20 more min. Add beans stewed tomatoes (juice too), simmering for about another 30-35 min. or until potatoes are cooked. Serve alone or with cooked rice.
Roll each biscuit into 3-inch circle; cut in half. Wrap apple quarter in each half biscuit. Place in baking dish. Bring sugar, water and margarine to a boil. Pour over dumplings. Bake at 375° until brown. Cool about 10 to 15 minutes.
Mix together. Dip smelt or other fish in batter and fry in hot grease.
Brown the beef in a skillet; drain off all grease. Combine salt, pepper and chili powder in a small container. Mix well. Mix together chili sauce and ketchup in a large container. Stir well. Mix in salt, pepper, chili powder and onions. Mix well. Now add the ground beef. Slowly bring the ingredients to a boil. Lower heat and simmer 45 minutes. Remove from heat. Let cool. Store in plastic containers and freeze. Makes 50 servings.
Warm slice of ham in frying pan. Take out and put on slice of bread. Top with slice of cheese and other slice of bread. Using butter, fry one side until brown. Turn over and do other side. Cut in half and serve.
Mix well with a fork. Form into a ball. Roll out between 2 layers of wax paper and put in a pie plate.
In small bowl, combine cracker crumbs and butter; set aside 1 Tbsp. for topping. Press remaining crumb mixture into 8 inch square pan. Bake at 325° for 10 to 14 minutes, until golden brown. Cool.
Combine 1/2 cup flour and salt. Dredge chicken in flour. Melt butter in large skillet over medium heat. Add chicken and cook 30 minutes until golden brown. Remove, drain on paper towels. Add cranberries, brown sugar and water to pan drippings. Cook for 5 minutes. Blend cinnamon and 1 tablespoon flour together; add vinegar. Combine vinegar mixture with cranberry mixture; cook until thickened, stirring constantly. Return chicken to mixture in skillet. Baste with cranberry mixture. Cover and simmer 30 minutes, turning chicken occasionally. Serve with rice.
Dissolve gelatin in boiling water. Drain thawed berries. To juice, add lemon juice and enough water to make 1 cup of liquid. Add to gelatin with salt and chill until mixture thickens slightly. Fold in whipped cream, cake cubes and berries. Chill until firm. Serves 10.
Put potatoes and carrots in bottom of 5 quart crock-pot. Add water. Salt and pepper roast and place on top of potatoes. Lay onion and garlic slices on roast. Cover and cook on high for 6 hours.
Cover the chicken with water in a large pan. Leave the skin on and boil until the chicken is tender. Remove the chicken from the pan. Remove the skin and bones. Cut the chicken into chunks; put it back into broth and bring to a boil. Cut the tortillas into strips. Drop the strips into the boiling broth a few at a time until all have been added. Stir gently as you drop the strips in. When all have been added, cover the pan and turn off the heat. If juice is too thick, add a little milk. Serves 10 or 12.
Preheat oven to 425°. Grease a 12-inch pizza pan. Combine biscuit mix and water; mix until soft dough forms. Knead on floured board until it can be handled. Press into pan. Spread ham, green chilies and olives over crust. Mix eggs, sour cream, cheese, onions, salt and pepper. Pour over ham. Bake for 25 minutes or until set. Let stand 5 minutes before cutting. Serves 6 to 8.
Heat oil in skillet. Salt and pepper steak and roll in flour. Lightly brown steak in hot oil. Drain off remaining oil and saute onions in skillet. Then add Worcestershire sauce and tomatoes over meat and onions. Cover with a lid and cook on low heat for 1 hour. Serve over rice. Will serve 4 to 6 people.
Blend all ingredients together (except the olive oil) in food processor until smooth. Add oil and mix well. Garnish with parsley and paprika. Serve with crackers or cut pieces of pita bread.
In large bowl combine 1 cup flour, 1/3 cup water and remaining ingredients. Use mixer on low speed. Beat 2 minutes, occasionally scraping bowl with rubber spatula. With wooden spoon, stir in enough additional flour to make soft dough. Turn dough onto lightly floured surface and knead until smooth and not sticky, approximately 20 times. Roll and cut. Makes enough dough for 1 pound pasta.
Saut onion in butter. Add flour; mix well. Boil milk and chicken broth. Add top ingredients into milk, then add Cheddar cheese, salt, pepper and mustard. Return to boiling stage.
*To sprout lentils: Soak overnight in a jar. In the morning, rinse lentils and invert jar. (Use nylon stocking or screen to fit top of a wide mouth jar.) Keep sprouts in a dark, cool place and rinse 2 times a day. Sprouts are ready to use when they are 1/2 to 1 inch long (2 to 3 days).
Boil chicken; let cool and dice. Put in bottom of greased dish. Mix together the chicken broth and soup; add to chicken. Drain Veg-All; add to chicken. Combine remaining ingredients; spread across dish. Bake at 400° for an hour. (Will not be really brown when brought out of the oven.)
Combine okra, milk, and seasonings in a shallow dish; let stand 1 hour or until most of milk is absorbed. Dredge in cornmeal. Fry okra in deep hot oil (375 degrees) until golden brown. Drain. Serve immediately. Serves 4.
In a casserole dish (spray with Pam), cook hamburger (brown) and place in casserole dish 1st. Add the corn 2nd, then 1/2 of soup and milk mixture, then Tater Tots, then cheese, then rest of soup mixture. Bake at 350° for 1 hour and 10 minutes and serve.
Mix cake as directed. Fill paper muffin cups 2/3 full with batter. Spoon about 1 tablespoon filling into each cupcake. Bake at 350° for 20 minutes or until done.
Mix the three ingredients. Drop spoonfuls on cookie sheet and press with fork dipped in sugar. Bake until golden brown in 350° oven.
Mix sugars, eggs, salt and margarine in double boiler and heat just until melted. Remove from heat. Add flour and nuts. Mix well and put in greased and floured 9 x 13-inch pan. Bake at 425° until light crust forms on top. Sprinkle powdered sugar on top. Let cool and cut in squares.
Beat cheeses until creamy (use mixer). Add eggs one at a time. Cut dough into 4 parts. Put sheets all together (filo dough comes in sheets) to keep from drying out. Put a teaspoon of filling in corner of buttered piece of filo dough. Roll into a triangle, sealing with melted butter. Place on cookie sheet and bake 15 to 20 minutes in 350° oven or freeze between double sheets of wax paper. Bake frozen for 1/2 hour. Makes 80 small.
Beat eggs lightly; add other ingredients and mix well. Pour into pastry lined pan. Bake 50 minutes at 325°. Cover with whipped cream to serve.
Drain pineapple and save juice. Mix ingredients and add 1 cup of the saved juice (if necessary, add enough water to make 1 cup). Mix well. Pour into lightly greased casserole. Bake uncovered at 350° for 40 minutes or until golden at the edges.
Heat oven to 350° (convection oven: 325°). Cream butter or margarine and sugar. Add vanilla. Gradually add flour (do not use self-rising flour in this recipe). Make into a ball and roll between two pieces of waxed paper, 1/2 to 1/3-inch thick. Cut into small shapes (leaves, ovals, squares, rounds, triangles, etc.) with cookie cutters. Place on ungreased cookie sheet about 1/2-inch apart. Bake approximately 20 minutes. Remove from cookie sheet immediately and place on wire racks to cool. Makes about 2 dozen 1 1/2 x 1-inch cookies.
Set oven to 300°. In a large ovenproof container, mix meat, soup, wine and soup mix. Cover and place in oven for as long as you wish (no less than 2 hours and no more than 4 hours). Remove from oven; stir in mushrooms and sour cream. If mixture is too thin, stir in 2 tablespoons cornstarch, dissolved in a little water, and simmer slightly. Serve over noodles or rice.
Combine milk and juice. Add nuts, coconut and drained pineapple. Fold in Cool Whip. Pour into two graham cracker crusts pie shells (already prepared). Refrigerate or freeze.
Mix vanilla pudding according to directions. Blend in Cool Whip. Mix well until mixture thickens. Using a 9 x 9-inch pan, layer whole graham crackers on bottom of pan. Pour mixture on top. Add another layer of crackers and pour rest of mixture. Top with blueberry filling. Chill before serving.
Boil milk, rice and sugar for 10 minutes. Cover and simmer 1 hour. Beat egg and add heavy cream. Beat a little longer. Add this to rice mixture and boil 1 minute. Remove from heat and add 1 teaspoon vanilla. Blend and chill.
In a large bowl, mix cream cheese, miracle whip, sour cream, and vanilla, with a mixer, until creamy and smooth. Fold in rest of ingredients. Chill, serve.
Combine oats, sugar, salt, softened butter and well beaten eggs. Mix well together. Pour into unbaked pastry pie shell. Bake in 350° oven until center of pie doesn't shake, approximately 40 minutes.