HumbleIntelligence/food-ner-1-Million huggingface dataset:
Scramble eggs over low heat. Beat in cream cheese, vinegar, sugar and Tabasco sauce. Add chopped vegetables to your liking.
Preheat oven to 400°. In small bowl, combine cheeses, mixing well. Using a sharp knife, cut halfway around edge of pita. Open to form pocket. Spread cheese mixture inside pita. Wrap in foil and bake about 15 to 20 minutes until cheese melts. Makes 1 serving.
Beat eggs and egg yolk together. In a large bowl, combine eggs, sugar, salt and spices. Gradually stir in milk and cream. Stir in pumpkin. Pour filling into pie shell. Bake for 10 minutes at 425°F (220°C). Reduce heat to 350°F (175°C) and bake for an additional 40 to 45 minutes or until firm.
Mix hamburger, onions, rice, salt and pepper together. Make into small round balls. Brown in skillet, drain well. Pour soup and water over cooked meat balls. Stir and cook until sauce is thick. Serve warm. Serves 3.
Mix Jell-O with 2 cups hot water. Stir well. Add strawberries, pineapple, bananas and pecans. Put 1/2 in refrigerator. Let jell, then add sour cream on top and pour rest of Jell-O over this.
In 1-quart glass measuring cup, combine cocoa and sugar. Add about 1/2 cup of milk to make smooth paste, then stir in remaining milk, orange rind and almond extract; blend thoroughly. Microwave on High (10) for 5 to 6 minutes. Pour into mugs and add cinnamon sticks for flavor or stirring.
Chip bacon. Add onions; fry until brown. Put strained clams and potatoes in; cover with just enough water to cook. When done and some water has evaporated, add clam liquid, milk and seasonings. Make a paste of melted butter and flour to thicken chowder to desired consistency.
Melt caramels in top of double boiler. Stir in peanuts. Drop by rounded teaspoonfuls onto greased baking sheet. Drizzle each cluster with about 1/2 teaspoon melted chocolate. Chill 5 to 10 minutes or until chocolate is set. Makes 24 pieces.
Pour raw rice into casserole; add soup. Melt margarine in saucepan. Add onion to soup. Pour melted mixture over rice and margarine. Recipe can be halved.
Mix corn, salt and milk together. Beat eggs, sugar and add margarine last. Bake at 350° for 20 to 30 minutes or until brown.
Cook the macaroni according to the directions on box. Brown beef and onion. Drain off grease and add the stewed tomatoes. Add salt, pepper and chili powder to taste. Add beans and macaroni. Cook on medium heat, stirring often. Cook until it is thoroughly heated. Serve with saltines and shredded Cheddar cheese.
Melt 1 stick of butter in pan. Mix in graham cracker crumbs. Melt 2 sticks of butter in a mixing bowl. Add eggs and powdered sugar. Beat well. Spread over crumbs and butter mix in pan. Cut bananas and place on top of mixture. Add one layer of pineapple (crushed) over bananas. Cover with Cool Whip. Over Cool Whip, add nuts and cherries.
Sear meat, onion and flour. Place in cooker. Add chili blend, chili powder and garlic salt and blend well. Add tomato juice and water and bring to a boil. Turn heat to low and cook about 1 1/2 to 2 hours, stirring occasionally.
Cream Crisco and sugar together. Add eggs and soda. Mix well. Add mashed bananas. Bake at 350° for 50 minutes or until done in center. Let cool.
Heat oven to 350°. Clean bell pepper. Heat 1 cup water and 1/2 teaspoon salt to a boil; add peppers and cool for 5 minutes; then drain. Mix remaining ingredients; stuff peppers with mixture. Stand upright in ungreased baking dish. Cover and bake for 45 minutes. Uncover, bake for 15 minutes.
Crust: Mix flour, margarine and walnuts. Mix well. Bake 20 minutes at 350°. Cool.
Preheat oven to 350°. Prepare cake mix as package directs; stir in apples. Pour into well-greased and floured 13 x 9-inch baking pan. Bake for 30 minutes, or until wooden pick inserted comes out clean.
Cut raw bacon into 1/2-inch pieces and roll in spices. Cut many slits in eye of round. Push coated bacon pieces into slits. Brown roast in olive oil and margarine. Remove meat and brown the celery and onion. Pour wine, broth and tomatoes into roasting pan. Set beef into mixture which should come 1/3 to 1/2 way up on the roast. Cover pan and place on middle rack of oven preheated to 350° for 2 or 3 hours, until meat is done. I have used a 325° oven. Slice to serve. Serve strained sauce in gravy boat. Serves 10.
Preheat oven to 425°. Grease a 12 cup muffin tin with margarine. Combine oat bran, brown sugar, walnuts, raisins, baking powder and salt. Add skim milk, eggs, honey and oil. Mix until ingredients are just moistened. Fill muffin tin and bake for 15 minutes or until golden brown. Per muffin: 160 cal., 6 sat. fat. Without walnuts: 144 cal., 5 sat. fat.
Thoroughly cream shortening and sugars. Add egg, milk and vanilla; beat well. Sift together dry ingredients. Add creamed mixture. Chill dough 1 hour. On a well floured table, roll out dough about 1/2 inch. Bake 1 inch apart on ungreased cookie sheet at 350° for 6 to 8 minutes.
It is not necessary to presoak lentils before using them. Simply combine all ingredients, except lemon juice and poultry meat. Cover and simmer 50 to 60 minutes. Stir in lemon juice and chicken.
Heat oven to 350°. Mix shortening, sugar, egg and molasses thoroughly. Stir in milk. Blend dry ingredients together; add to milk mixture. Stir in raisins and nuts.
Form beef into 8 thin patties. Season. Lay cheese on four patties. Cover with remaining patties and pinch edges together. Brown on one side; turn over and pour sauce over burgers. Simmer 8 to 10 minutes. Baste occasionally.
Cook pasta according to package directions. Cook chicken, pepper and onions in oil over medium-high heat 5 minutes or until chicken is no longer pink. Add undrained tomatoes and tomato sauce. Simmer, uncovered, 5 minutes. Add hot pasta to skillet. Toss and sprinkle with cheese and heat until cheese is melted. Serves 4.
Cook onion and garlic in oil in a Dutch oven over medium-high heat, stirring constantly, until tender. Stir in zucchini, bay leaf, basil, oregano, pepper and water. Cover and cook over medium heat 10 minutes. Stir in chopped tomatoes and sugar. Cover and cook 5 minutes. Remove and discard bay leaf. Yields 5 servings (1 cup servings), 36% from fat.
Roll out pie crust together to fit a large cookie sheet. Bake at 350 for 15 minutes.
Line bottom of greased 9 x 13-inch cake pan with pineapple and juice and cherry pie filling. Sprinkle dry cake mix over pineapple and cherries. Cut up butter over top of cake mix. Sprinkle nuts over cake. Bake for approximately 1 hour at 350°.
Heat oven to 375°. Arrange peaches in a greased 8 x 8 x 2-inch pan. Mix remaining ingredients. Sprinkle over peaches. Bake until topping is golden brown, about 30 minutes. Serves 6.
Brown Rice-A-Roni in butter. Add hot water. Stir in flavor pack. Add celery, bell pepper, onions and Spam. Simmer 20 minutes. Add shrimp and cook 5 more minutes.
Have all ingredients at room temperature. Mix butter, sugar and cream cheese for 5 to 7 minutes. Add eggs one at a time. Beat well. Add flour and salt, 1 cup at a time. Pour batter in a greased and floured tube pan or 2 loaf pans. Bake 1 hour and 15 minutes at 350° or until done.
Make a syrup of sugar and boiling water; cool. Mix all ingredients. Freeze in containers the size that you can use all at one time. Take out of freezer far enough ahead (4 hours for a gallon) to be a slush. Goes equally well at a picnic or a formal dinner party.
Preheat oven to 350°. Stir together flour, baking powder and salt. Mix butter and sugar until creamy. Add egg and vanilla; mix well. Mix in chocolate, then flour mixture. Fold in walnuts. Drop by teaspoons 1 inch apart. Bake for 10 minutes. Do not overbake.
Combine soup, 1 cup of water, celery, onion and seasonings in a large pan. Add chicken; cook over low heat 1 1/2 hours. Stir often. Add vegetables with	1/2 cup of water. Cook 45 minutes.
Work in flour until dough is stiff enough to roll good. Makes 15 pies.
Mix all ingredients except for 1/2 cup of mayonnaise. Put in greased 9 x 13-inch pan. Cover top with remaining mayonnaise. Bake 18 to 20 minutes at 400°.
Prepare potatoes according to package instructions. Chunk butter and stir in until melted. Add salt to taste.
Combine cottage cheese and cream cheese in a blender or food processor. Whirl until smooth. Stir in fruit and nuts, if using. Open pitas and spread one-quarter of filling in each. Decorate with grapes, bananas and apples.
*Or, one 14 ounce can of crushed tomatoes and 1/2 can of tomato paste with equal amounts of water.
Combine all ingredients in heavy cooker. Cook on medium heat until desired thickness. Seal in hot sterilized pint jars or refrigerate. Yields 6 pints.
Tear angel food cake into bite-size pieces. Beat cream cheese and sugar. Fold in milk, vanilla and Cool Whip. Put 1/2 of angel food cake pieces of 9 x 9-inch pan. Cover with 1/2 of filling and 1/2 of cherries. Repeat, ending with cherries on top. Refrigerate. Makes 9 servings.
The night before, mix hash browns and margarine. Pat into crust of 9 x 13-inch glass baking dish. Bake at 425° for 25 minutes. Meanwhile, combine remaining ingredients reserving half and half until last. Add enough half and half to desired consistency. Pour into baked crust, refrigerate overnight. Bake at 350° for 45 minutes to 1 hour. (Kinds of cheese may be varied.)
Cream together cream cheese, powdered sugar and peanut butter. Gradually add milk. Fold in Cool Whip. Pour into prepared crust and put in freezer.
Combine cream cheese, powdered sugar, water and vanilla. Mix well until smooth. Melt chocolate in double boiler and add cheese mixture and nuts. Put in glass baking dish or pan and cool in refrigerator.
Brown beef and onion in deep container. Add other ingredients. Cover; cook on low heat for about 1 hour, stirring often.
Cook carrots for 15 or 20 minutes in water and seasoning. Saute onions in butter. Remove from heat. Add cheese, sour cream and milk, blend well. Stir in carrots. Spoon into greased 2-quart casserole. Sprinkle with bread crumbs. Bake at 350° for 20 minutes.
Cream together graham cracker crumbs, butter and pecans. Bake at 350° for 10 minutes; cool.
Mix together the 2 cans soup and soup mix. Add water slowly. Pour 1/2 of mixture over the rice in greased baking dish. Arrange chicken pieces over top. Pour rest of soup mixture over chicken. Bake 1 1/2 hours at 350°.
Lay bread out in single layer on table overnight; turn once. In large skillet over medium heat in melted margarine, cook celery and onions until tender (about 15 minutes). Add parsley, salt, poultry seasoning and pepper to skillet. Mix well. Tear bread up and put in large container. Beat eggs and pour over bread. Pour skillet mixture over bread. Mix well. Add enough milk to make sloppy.
Combine the first 4 ingredients in saucepan over low heat until smooth. Combine celery and mayonnaise. Combine water and gelatine. Combine all ingredients and pour into Tupperware mold. Refrigerate overnight. Can be served warm in fondue pot.
Melt butter, add butterscotch chips and stir until melted over low heat. Beat egg well. Add sugar, marshmallows and nuts to egg. Add egg mixture to butter mixture, stir well. Place mixture on crushed graham crackers and work and roll to form a long log-like roll. (It's easier to form 2.) Chill and slice.
Put the sliced beef in a deep container. Add soy sauce, ground pepper and lemon juice. Marinate for an hour. Turn the beef once in a while and let it soak. In a frying pan, put oil. Wait until the oil is hot and then fry the beef (medium fine) for 3 minutes. Turn and cook for 2 minutes. After the beef is cooked, take it out of the pan and put it aside. In the remaining oil, put the onions and the rest of the marinade. Stir for 2 minutes and add the beef to it. Cover the pan and turn off the fire.
Mix together in large bowl all dry ingredients. Add liquid and stir. Dough will be very stiff. Leave in mixing bowl. Cover and let rise for an hour or until doubled in size. Heat cooking oil to 370°. Pinch off walnut size pieces, flattening and pulling hands until each piece is 1/4-inch thick. Fry until golden brown.
Prepare all vegetables into salad pieces. Place in large vegetable bowl. Pour Italian dressing over vegetables 1 hour before serving.
Mix all ingredients together. Pack firmly into loaf. Bake at 350°, covered 60 to 65 minutes.
Mix all ingredients together well. Put mixture in souffle dish. Set souffle dish in a pan of hot water. Place in 350° preheated oven. Bake 1 1/4 hours or until knife inserted in middle of mixture comes out clean. Chill before serving.
Cream together shortening and sugar. Add eggs and milk and beat well. Sift together flour, baking powder, salt and nutmeg. Mix together. Shape into mound. Wrap in waxed paper. Chill overnight.
Preheat oven to 350°. Spray pan with Pam. Dry chicken with paper towel. Melt margarine; brush over chicken until completely coated. Mix remaining ingredients; coat chicken with this mixture. Place in pan in 1 layer. Bake for 30 to 35 minutes; turn chicken in 15 minutes to brown evenly.
Preheat oven to 325°. Butter a deep casserole. Make layers of cheeses and chiles. Separate eggs and beat whites until stiff. Beat egg yolks and then fold them into the egg whites. Gently pour eggs over cheeses and chiles, covering them and ooze through with a fork. Bake 30 minutes. Add drained tomatoes, pushing them down with a fork. Bake an additional 30 minutes.
Mix dry ingredients first; blend in liquids. Bake in well-greased and floured Bundt pans. Bake at 350° for 45 minutes.
Mix like pie crust the first 6 ingredients. Put down in greased 9 x 12-inch pan. Press into this the walnuts. Bake at 325° for 30 minutes. Remove from oven and top with mixture as follows:
Mix yeast, 1 heaping teaspoonful sugar and 1 cup warm water; set aside. Cream Crisco, 1/4 cup sugar, egg (beaten), salt and 1 cup warm water. Add yeast mixture. Add flour; let rise in warm place for 1 hour. Mash down and refrigerate overnight.	Pinch off and pat with flour. Place	in well greased pan. Let rise 1 1/2 hours. Bake at 300° until brown.
Cream margarine and peanut butter. Add sugar until the consistency to form balls the size of large marbles. Add vanilla. Mix thoroughly, best done with your hands. Form into balls. Melt chocolate and paraffin in small double boiler. Dip balls in chocolate, using a toothpick to dip with; place on wax paper to cool. This candy will freeze well. Yields 125 pieces of candy.
Mix together and pour in greased baking dish. Top with 2 cups finely crushed Cheese Nips. Pour on 4 tablespoons melted butter. Bake 45 minutes or until done in 350° oven. Very good!!! Makes 8 to 10 servings.
Cream everything except flour and nuts, then add them. Make a ball of dough and put in refrigerator overnight. Pinch off small pieces and roll into balls. Pat down on ungreased cookie sheet. Bake at 325° for 15 to 20 minutes, until a light brown. While warm, roll in powdered sugar.
Mix butter, brown sugar, flour and nuts. Spread on bottom of a 9 x 13-inch pan and bake at 350° for 10 minutes or until brown. When cool, take a fork and crush crust until crumbly; set aside. Combine strawberries, egg whites, sugar and lemon juice and beat 20 minutes at high speed. Fold in whipped cream and vanilla. Pour over crumb mixture and place in freezer until serving.
Boil the chicken until it is tender (retain broth). Cut chicken into bite size pieces and spread evenly in the bottom of a 9 x 13-inch Pyrex dish. Drain Veg-All and spread over chicken. In a small saucepan, combine cream of chicken soup and 1 1/2 cans chicken broth. Heat until smooth and pour over Veg-All. In a separate bowl, combine Bisquick, milk and butter. Mix well and pour over chicken and vegetables. The contents will be runny. Bake at 375° for 45 minutes or until crust is golden brown.
Melt margarine and marshmallows over low heat; add vanilla and food coloring. Add corn flakes last and stir to coat. Drop by teaspoonfuls on wax paper. Arrange 3 red hots on each to resemble "berries."
Heat sugar and syrup until it boils and sugar has melted. Remove from heat; stir in peanut butter and corn flakes. Drop onto wax paper with teaspoon.
Mix all ingredients together and put in greased and floured 9 x 13-inch pan. Bake at 350° for 35 to 40 minutes.
Blend salt, pepper, paprika and sugar in saucepan. Add onion, tomato, fat and water. Heat to boiling. Remove from heat; add lemon juice and Worcestershire sauce. Cut up chicken; arrange in shallow baking pan. Brush with hot barbecue sauce. Cover and bake in moderate oven until about half done. Uncover; continue cooking and baste frequently with hot sauce until chicken is tender and browned. Total cooking time is 1 to 1 1/2 hours.
Heat oven to 375°. Grease inside of ovenproof ring mold; set aside. Melt margarine in a small saucepan. Separate and flatten each biscuit into a 3-inch circle. Place a chocolate kiss in center of biscuit. Wrap biscuit around chocolate and pinch edges to seal. Repeat with remaining chocolate kisses and biscuits.
Bake pie shell at 450° for 7 minutes. Reduce heat to 325°. Remove pie shell. Crumble hash into shell. Top with shredded cheese. Combine eggs, flour, milk, salt and nutmeg; pour this mixture over hash and cheese. Bake at 325° for 35 to 40 minutes, or until set. Cool 15 minutes and serve.
Bake chicken until done. Cook broccoli. Place chicken on bottom of casserole dish, add broccoli. Pour soup and lemon juice on top of chicken and broccoli. Cover with cheese (layer), then cover with stuffing mix. Season to taste. Bake at 350°, until mixture starts to bubble. Serves 4.
Boil chicken and debone. In bowl, add soup and water. Mix well and pour over chicken. In another bowl, mix flour, buttermilk and margarine. Mix and put on top of soup/chicken mixture. Pour chicken broth over flour mixture. Bake at 350° until brown.
Butter a large baking dish. In medium bowl, combine eggs, milk, cream, vanilla, cinnamon and nutmeg. Place bread in baking dish in single layer with sides touching. Pour entire mixture over bread, cover and refrigerate overnight. Preheat oven to 350°. In small bowl, combine butter, brown sugar, walnuts and corn syrup. Spread evenly over bread. Bake 40 minutes or until puffed and golden. Serves 6 to 8.
Start with layer of corn chips. Pour in chili with onions. Cover with corn chips and cheese. If you like, pour 1/2 can beer over whole thing. You may use tomato juice.
Place 2 cups sugar in skillet or pan and melt it over low heat, before adding other ingredients slowly. Cook until thick, then put into 2 baked pie crusts. Cover with meringue and brown.
Mix ingredients; then knead until soft and smooth. Separate into equal portions and add food coloring to achieve desired color. Things made by children will dry in air. To save for later playtime, place in plastic bags in fridge.
Put sugar on rhubarb and let stand overnight in refrigerator. In the morning, cook until done. Remove from stove and stir in Jell-O. Put in hot jars and seal. Makes 2 (18 ounce) jars. Refrigerate. Delicious.
Put 1 package of cookie dough on bottom of pan. Mix the cream cheese, eggs, sugar and vanilla. Pour on top of cookie dough. Slice the other package of cookie dough and place on top. Bake for 30 minutes at 350°.
Mix above ingredients together. Butter a 9 x 12-inch casserole and pour in mixture. Bake in 350° oven for 30 to 45 minutes or until cheese is melted and bubbly. Garnish with parsley, if desired. Also, bacon, ham or hot dogs can be added to make this a main dish.
Use 4-quart heavy cook pot. Put all ingredients in pot except eggs. Cook on medium-high until nice and thick, about 1 hour. Stir often so rice does not stick. After thick, remove from heat and add beaten eggs. Be fast with the eggs when you stir them into the rice pudding. Use a wire whisk to blend together and sprinkle top with cinnamon. Serves 10.
Brown beef with onion. Add tomato sauce and next 4 spices; let simmer 5 minutes. Slice zucchini and layer noodles and zucchini. Cover with mixture of cottage cheese, egg and flour, then layer of ground beef. Repeat layers until all used. Cook in a 350° oven for 40 minutes. Top with shredded Mozzarella cheese and return to oven until cheese is melted.
Mix all together and finish out with regular milk up to "Fill" line on freezer. Add different type fruit to add variety.
Chop onions, green pepper and garlic. Heat oil in pan. Add chopped ingredients and saute until tender. Pour off oil. Add tomatoes, tomato soup, tomato paste, Worcestershire sauce, oregano, bay leaves, red pepper and salt and bring to a boil. Cook 1/2 to 1 hour on low heat. Brown ground beef or sausage and add to sauce.
Place the first 4 ingredients in small bowl; beat until fluffy. Stack 3 slices of bread; trim off crust. Cut into squares. Spread mixture generously between slices. Spread on top and sides thinly. Continue with rest of the bread. Place on lightly greased cookie sheet. Bake at 350° for 12 to 15 minutes.
Preheat oven to 350°. Mix meat, soaked bread crumbs, eggs, onion and flour together with the hand. Beat with a wooden spoon until mixture appears light and frothy. Add salt and pepper to taste. Form a loaf of the mixture in a baking dish. Put the bacon on top and bake for about 1 1/2 hours. Baste several times during baking with the juice or stock. Slice thinly when cool.
Place crackers in large bowl. Sprinkle dressing mix and dill over crackers; gently toss to coat. Drizzle oil over crackers; toss again. Place in large Ziploc bag for a day. Serve.
Brown meat; drain, then add onion and brown. Add remaining ingredients. Bake 1 hour at 350°.
Dissolve jello in hot water and set aside 1/4 cup of mixture. Mix and congeal remaining mixture with strawberries and pineapple in oblong dish or mold.
In a medium bowl, combine flour, wheat germ, sugar, baking soda and salt. Stir in buttermilk, egg, oil and vanilla. Drop 1/4 cup batter onto hot skillet. Make 4-inch pancake. Makes 4 servings.
Blend cheese and sugar. Mix in pineapple, strawberries, bananas, nuts and Cool Whip. Put in 9 X 13 glass pan and freeze several hours. Serve frozen.
Arrange alternate layers of ham, noodles and sour cream in a casserole and sprinkle with crumbs. Bake in a 375° oven 15 minutes until hot.
Cook beans with dill weed. Drain. Add mustard and cheese; mix lightly. Place in 1-quart casserole dish. Top with nuts. Bake at 350° for 15 minutes. Stir before serving. Yields 6 to 8 servings.
Soften cream cheese so it is easily mixed. Add brown sugar and mix well. Serve with sectioned apples or other fruit.
Mix jello, hot water, salt and lemon juice. Add cold water last. Pour into 13 x 9-inch dish. Refrigerate until it only begins to gel. Then add pineapple and bananas. Chill until set.
Mix cake as directed on package. Grease and flour 10 x 15-inch jelly roll pan. Pour batter into pan and bake at 350° for 12 minutes or until done; let cool. Combine pudding mix with milk; beat cream cheese into pudding mix and fold whip topping by hand into pudding mix. Spread on cooled cake. Put pineapple on top of pudding mix and sprinkle with cherries, nuts and coconut. Keep refrigerated until served.
Clean peppers - remove stems and white membranes (not all seeds). Chunk onions. Put garlic cloves & onions in food processor, (large size) coarsely chop. Add seasonings. Chunk all peppers and add to food processor. Process peppers into coarsely chopped pieces. Chunk tomatoes and tomatillos and add to food processor. Process tomatoes and tomatillo and parsley. Add tomato sauce and vinegar. Process all in food processor until mixed. DO NOT OVER PROCESS. LEAVE COARSE. Makes 4 7 oz. jars. Bon Appetit!
Cook carrots in small amount of boiling salted water for 10 minutes (I steam mine). When tender drain; set aside. Melt margarine in small skillet. Add sugar and honey and blend together. Add carrots and cook 3-4 minutes over low heat, stirring so each carrot is glazed. Sprinkle with fresh mint or parsley if desired. Will make 4-6 servings.
Combine soups, water and rice. Add chicken. Sprinkle with onion soup mix. Bake 1 hour at 400° covered with foil.
In casserole, put rice and chicken, skin side up. Beat together the soup, water (milk) and seasonings and pour over chicken/rice. Bake 30 minutes at 400°. Reduce heat to 350° until done and brown, approximately another 30 minutes.