HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend all ingredients until smooth in electric blender. Serve with tostada chips or crackers. Yield: 6 to 8 servings.
Preheat oven to 350°. Spray an 8 x 8-inch baking pan with nonstick cooking spray. Spread cherry filling in prepared pan.
Use 1-quart saucepan. Melt butter. Add black pepper. Scoop in sour cream using medium to low heat to blend. When heated add cheese. Stir frequently. Start to cook pasta before you add cheese to sour cream. All of this takes less than 1/2 hour. Tossed salad on side is nice.
Pour both cans of pie filling in 9 x 13-inch pan. Melt butter and pour over pie filling. Mix flour and sugar; stir. Add milk and mix well. Pour batter over pie filling. Bake at 350° for approximately 20 to 30 minutes, or until crust is done.
Place acorn squash cut side down in greased baking pan. Bake in preheated oven (350°) for 40 to 45 minutes until squash is easily pierced. Remove seeds and scoop squash into bowl. Reserve shells. Mash squash and mix with pineapple, butter, bread, rum extract and brown sugar. Spoon mixture into shells. Bake 20 minutes at 350° until lightly browned.
Saute onions, celery, bell pepper and garlic in stick of margarine. Add parsley, onion tops, soup, mushrooms, shrimp, rice, hot water and cheese (optional). Season to taste (I use Tony's Creole seasoning). Pour in 2-quart casserole, top with bread crumbs and pats of margarine. Bake at 350° for 30 to 35 minutes.
Dice enough cantaloupe to make 1 cup. Set aside. Cut remaining cantaloupe into thin wedges for garnish. Refrigerate until before serving.
Combine the crab meat with cracker crumbs, celery and onion and moisten with the melted butter and milk. Season with other ingredients and mix thoroughly. Pile into crab shells or a casserole dish and bake for about 1/2 hour in 350° oven.
Mix the soup, frozen vegetables and chicken together. Spread the mixture in one deep dish pie shell. Use the other shell to make a top. You may cut it into strips and place lattice over it or cover it completely with one shell. Cook in 375° oven for 45 to 60 minutes. Simple and easy.
Scald cornmeal with boiling water. Add remaining ingredients in order and mix well. Bake at 350° for 90 minutes. Cool before cutting. This is a very moist cornbread.
Cook cranberries in 8 cups water (2 quarts) until they all pop. Then strain in colander reserving liquid and disregarding cranberries. Dissolve sugar in 2 cups water (1/2 quart). Add cloves and heat. Add all ingredients together. Serve hot.
Add all ingredients together; mix and knead well. Place 1/4 mix at a time on waxed paper and roll out very thin (about 1/8 inch thick). Cut with small cutter (1 to 1 1/2 inches in diameter). Place on ungreased cookie sheet. Bake for about 6 minutes at 400°.
Grease and flour a large loaf pan. Combine the shortening or oil, sugar and egg whites, then add the chopped apples. Let stand for 15 minutes, then add dry ingredients. Add the nuts. Bake for 45 minutes at 350°.
Combine all ingredients except paraffin and bring to a rapid boil. Add a small piece of paraffin about the size of a pea. Cook mixture until it forms a soft ball in cold water. Add vanilla. Drop peanuts into hot mixture, then drop from a teaspoon onto waxed paper.
Sift flour and salt; cut in shortening. Beat egg yolks, lemon juice and water together and add gradually to dry ingredients. Stir until flour is moistened, then divide into two parts. Roll dough as pie crust and line 7 x 12-inch pan. Fill with Apple Mixture. Roll second portion of dough to fit top and press edges of top and bottom together. Bake at 350° for 45 minutes or until apples are done. When cool, slices may be iced with thin confectioners frosting.
Mix well and let set overnight. Stuff into hog casings. Bake 1 hour at 350°.
Preheat oven to 400 degrees. Peel and thinly slice zucchini lengthwise. These will serve as your lasagne noodles. Put the olive oil in a large skillet over med-high heat. Saute the garlic, onion and green pepper until the onion is translucent. Add the ground beef and brown thoroughly. Drain or skim off accumulated fat and water. Add tomato paste, tomato sauce and seasonings to the mixture and combine well. Spray a 9 x 13 x 2 baking dish with cooking spray. Line the bottom with a layer of zucchini strips. Top with half of the meat mixture. Add a third of the mozzarella and half of the ricotta or cottage cheese. Add another layer of zucchini, the rest of the meat, the rest of the cottage cheese and 1/3 of the mozzarella. Save remaining mozzarella to put on top after the lasagne has baked. (I use the cheddar cheese in between the layers, I also use a little more cheese and cottage cheese than the recipe calls for.) Bake covered for about 45 min. @ 400 degrees. Uncover and spoon off excess liquid. Add the last of the mozzarella cheese. Put back into oven until cheese melts. Before serving, spoon off excess liquid. This tastes even better the next day.
Mix cornmeal, flour, baking powder and salt. Mix together milk and egg. Add oil or fat. Add milk mixture to cornmeal mixture. Stir only enough to mix. Fill greased 9-inch square or 6 x 10-inch baking pan half full. Bake at 400° to 425° for 25 minutes or until browned. Makes 6 servings.
Cook pudding and milk until thickened. Dissolve marshmallows over hot water; fold into cooked pudding. Cool. Whip chilled evaporated milk; add vanilla. Fold whipped evaporated milk and pineapple chunks into pudding mixture. Line bottom of refrigerator tray with graham cracker crumbs. Add fluff mixture. Top with remaining crumbs. Chill until set. Cut in squares. Yields 10 servings.
Preheat oven to 325°. Separate the egg, saving the yolk. With egg beater, whip the egg white until it forms a soft peak. Lightly butter the bread and place on a cookie sheet. Mound the egg whites on top and gently drop the yolk into the center. Bake for 10 minutes or until yolks are cooked and whites are golden. Add salt and pepper to taste.
Place olive oil and 4 tablespoons of the butter in a heavy 3- quart pan over medium heat. When butter is melted, add onion and cook, stirring, until soft and golden. Add garlic and rice and stir until rice looks milky and opaque, about 3 minutes. Stir in saffron and mix in broth. Cook, uncovered, stirring occasionally, until mixture comes to a boil. Adjust heat so rice boils gently, then cook uncovered until rice is al dente and most of the liquid is absorbed, 20 to 25 minutes. Toward end of cooking time, stir occasionally to prevent sticking. Turn off heat and stir in cheese and the remaining 2 tablespoons butter.
Dissolve yeast in warm (not hot) water. Melt margarine and cream with sugar in large bowl. Add yeast to creamed mixture. Next add flour and stir until well mixed. To cook, drop by spoonfuls into well-greased muffin tins. Bake at 350° for 20 minutes. This batter may be covered and stored in refrigerator. Use stored batter within two weeks.
Combine flour, margarine, sugar and nuts. Press mixture in a 9-inch pie pan. Bake for 15 minutes at 375°. Cool. Melt Hershey bar with liquid coffee. Cool until warm. Fold in the Cool Whip. Freeze.
In a serving dish, layer the ingredients in order. Chill and serve with chips (scoop corn chips, Tostitos or Doritos).
Crumble cornbread in a large casserole dish. Layer pinto beans, tomatoes, onions, pickles and pepper. Mix salad dressing with just enough of the reserved pickle juice to make it spread easily. Pour on top of casserole. Sprinkle crushed bacon on top.
Microwave sugar and syrup on High for 3 minutes; stir. Cook 1 1/2 minutes more. Add peanut butter; blend well. Microwave 2 minutes; stir well. Add cereal; stir until well coated. Press into 13 x 9-inch pan. Melt chips together. Spread over cereal. Cool; cut into squares.
Cream the butter, peanut butter, brown sugar and sugar. Blend in egg and vanilla. In another bowl, combine the rolled oats, flour and soda. Blend into creamed mixture thoroughly. Stir in chocolate chips and shape into 1-inch balls. Place on ungreased cookie sheet. Bake at 350° for 10 to 11 minutes or until golden brown.
Prepare Basic White Sauce according to directions. Remove finished sauce from heat, add Cheddar cheese and stir until smooth. Sprinkle with red pepper.
Add Potato Buds to milk and water mixture. Melt shortening and add to milk mixture. Put in some of the flour; stir and add sugar, salt, yeast and egg, then the remaining flour. Let rise once and knead down. Make into rolls by rolling out dough. Brush with melted margarine and cinnamon. Cut and place in 2 (9 x 13-inch) pans.
Place thinly sliced apples in pie crust. Mix 1/2 cup sugar with cinnamon and sprinkle over the apples. Mix remaining sugar with flour and margarine. Sprinkle over apples. Bake at 400° for 40 to 45 minutes.
Heat oven to 325°. Combine seasonings; press evenly onto roast. Place on rack in shallow roasting pan. Insert meat thermometer so bulb is centered in thickest part. Do not add water or cover. Roast approximately 25 to 35 minutes per pound for medium rare to medium doneness. Remove roast when meat thermometer registers 140° for medium rare or 155° for medium. Let stand 15 minutes. Carve roast into thin slices. (Takes about 3 hours.)
Cook beef stew	meat until tender, very tender, in 3 cups water. Pour broth	from pan and make sure you still have 3 cups of broth. Chill meat; then pull apart with fork.	Put 2 1/2 cups broth back	in pan. Add next 8 ingredients and the meat. Mix thoroughly and simmer for 1 1/2 hours.	Add 1/2 cups broth and a little flour to thicken.	Add to meat mixture and simmer a few minutes.
Cook potatoes in skins; peel while hot and set aside to keep warm. Saute celery and onions until tender in 1/4 cup reserved bacon drippings.
Preheat oven to 425°. Mix butter, catsup, chili powder, brown sugar, salt and red pepper in small pan. Cut each potato lengthwise into 8 wedges. Place in pan and brush with sauce. Bake for 30 minutes, brushing occasionally with sauce, until potatoes are tender.
Fry bacon until crisp. Drain, crumble and set aside. Grate potatoes and drain excess liquid. Add all ingredients to potatoes and mix well.
Grate cheese. Using blender,	mix cheese, flour and paprika. Add margarine; mix well. Chill. For each puff, use a generous teaspoon and shape into a ball.	Push finger in center to make a deep depression; insert olive and shape dough around to fully cover olive (3 to 4 dozen small olives). Bake in a 400° oven for 15 minutes, or until baked but not browned. Serve hot. Puffs can be frozen raw. Thaw and bake as needed.
Brown seasoning in cooking oil. Add crawfish, cream of mushroom soup and Cheddar cheese. Cook until cheese is melted. Pour mixture in pie shell; cover with other pie shell. Pinch edges and cut slits in center of shell. Bake for 30 minutes or until golden brown. Yum Yum!!
Put 1/2 of the potatoes and cabbage in a baking dish. Sprinkle with 2 tablespoons of the onions and dot with 2 tablespoons of the butter. Sprinkle on 1/2 cup of the cheese. Repeat with remaining potatoes, cabbage, onions, butter and cheese. Pour milk over top layer and bake, uncovered, at 350° for 1 1/4 hours.
Dissolve yeast in water. Add sugar. Heat milk to scald. Add margarine; cool to warm. Mix dry ingredients. Add milk and yeast mixtures. Mix; knead until soft dough is formed. Place in greased bowl; grease top of dough. Cover; place bowl in pan of warm water. Let rise 15 minutes. Turn dough out on floured board; divide in half. Shape into rolls. Place on greased pans. Cover; let rise in warm place for 15 minutes. Bake at 425° for about 12 minutes, until done. Makes 2 dozen dinner rolls.
Mix rice with dressing; chill for 3 hours. Chop vegetables into small pieces. Mix all together with rice; chill overnight.
Bake the potatoes. Peel and add butter, onion, eggs, parsley, cheese and seasonings. Shape into small (2 or 3-inches) rolls. Roll in cheese cracker crumbs. Bake at 325° for 20 to 30 minutes. Makes 25 to 30 rolls. Serve while hot.
Beat butter until softened. Add sugar. Beat until fluffy. Beat in vanilla. Gradually add flour until mixture resembles coarse crumbs. Divide mixture into several parts. Add food coloring to each part, kneading with your hands until smooth. Form the dough into shapes about 3/4-inch thick. Place cookies about 1-inch apart on ungreased cookie sheets. Bake until firm, not brown. Bake at 300° for 20 to 25 minutes. Makes about 2 cups of dough.
Mix together and brush on hot dog buns which have been cut into strips. Bake at 200° for 3 hours or at 300° for 45 minutes. You can use up stale buns this way.
Sift together all dry ingredients. Add eggs, sugar and oil. Mix well. Add vanilla, zucchini and frosting into dry mixture. Beat well. Bake in a Bundt pan or large loaf pan for 1 hour or until done.
Bring to boil in a saucepan (non-reactive), tomato juice, sugar, garlic cloves and basil. Simmer mixture stirring occasionally for 5 minutes. Strain the mixture through sieve into bowl. Stir in chicken broth, white wine, salt and pepper. Chill. Divide into bowls and garnish with a slice of lemon or lime. Serves 6.
Mix all ingredients except milk and crumbs, together. Place in casserole dish. Top with milk and crumbs. Bake at 350° for 1/2 hour.
Mix all ingredients together in crock-pot. Heat on medium setting for about 30 minutes, stirring occasionally. Serve with dip chips.
Mix ingredients and pour in unbaked pie crust. Bake until done (approximately 30 minutes) at 350°.
Pam a 9 x 13-inch pan. Spread rice in bottom of dish and add water. Place chicken breasts on top of rice. Cover with onion soup, mushroom soup and parsley and sprinkle with paprika. Bake at 350° for 1 1/2 to 2 hours. Yields 4 servings.
Combine all ingredients together in bowl. Mix well. Put in baking pan and shape into loaf. Bake at 350° for 1 hour. Drain grease off. Top with ketchup and bake an additional 10 minutes.
Beat butter and honey together. Add eggs and rice. Add milk and dry ingredients. Stir until well blended. Fill greased muffin pan 2/3 full. Bake at 400° for 20 minutes.
With a meat fork, poke holes in both sides of meat. Make a paste with garlic, seasoned salt and red pepper; rub over both sides of meat. Place steak in a gallon size plastic bag. Add Worcestershire sauce and close bag. Refrigerate for at least 4 hours, turning once. Remove meat; discard marinade. Broil or grill over hot coals until meat reaches desired doneness, 4 to 5 minutes each side. To serve, slice thinly across the grain. Yield: 2 servings.
Saute hamburg with spices in a small amount of olive oil. Cook until hamburg is done. Drain in colander and put back into large skillet. Add 1 can of cream of chicken soup to meat and 1/4 cup water. Cook until heated through. Add sour cream 15 minutes before serving. Boil egg noodles and drain; add to meat mixture and stir well. Serve with rolls, etc.
Mix all ingredients together and pour in a 1-gallon container. Mix as needed: 1 part punch to 3 parts water.
Mix ingredients and pour into greased baking pan. Bake at 425° for 15 to 20 minutes or until brown.
Combine all ingredients in a large bowl and blend well. Serve chilled on lettuce if desired.
Combine soups and sherry. Place 1/3 of sauce on bottom of buttered 9 x 13-inch dish. Add rice and seasonings (1/2 of package) over that, then 1/3 sauce. Add chicken pieces and then add last 1/3 of sauce. Sprinkle with Parmesan and almonds. Bake at 275° for 2 1/2 hours. Makes good 8 servings.
Mix oats, nuts and cocoa mix together. Add peanut butter and honey. Mix everything in the bowl until it looks like mud. Put graham cracker crumbs in another bowl.
Remove meat from bone and place meat on bottom of baking dish. Cover meat with potato slices. Cover with mushroom soup. Add the water, if needed, to completely cover all. Bake at 350° until meat is tender. Do not add salt.
In a very large copper-bottom frying pan, heat olive oil. Toss in sliced onions and chopped garlic. We like a lot! Slice potatoes and grate carrots and add.	According to taste, add chicken bouillon, Tabasco, curry, or whatever you want it to taste like. Cook slowly until vegetables are soft, but not mush. A little more than "al	dente". Put in pie crust. Sprinkle grated Mozzarella cheese over veggies. Beat together eggs (1 per person), "light"	cream cheese and add milk to cover mixture in pie shell. Bake at 350° for about an hour.	Top is fluffy and golden brown.
Melt butter and chocolate chips until smooth. Add peanut butter and stir constantly. Stir in peanuts, raisins and cereal. Make sure ingredients are well coated. Pour confectioners sugar in grocery bag. Pour ingredients in grocery bag with sugar and shake well. Store in tight jar.
Layer bread, meat, and cheese.	Mix together eggs, milk, salt, mustard, onion and water. Pour over layers. Refrigerate overnight.	Cook in preheated 350° oven for about 1 hour, uncovered.
Cream margarine and sugar; add extract. Add flour and mix; add rolled oats. Using 1 teaspoon, shape into oblong 2 1/2-inches long (finger shaped) cookies. Bake on ungreased cookie sheet for 20 minutes at 325°. After cooled, ice with:
Pat cleaned soft crabs with paper to dry; salt and pepper each crab. Lightly dust with flour. Fold back shell on each side and sprinkle 1/8 teaspoon dry mustard on each side. Heat butter in skillet (strips of bacon may be substituted for butter). Brown crabs for about 5 minutes on each side. Put a dash of Worcestershire on each crab. Serve on toast (with bacon strip or sprinkle with sliced almonds which have been sauteed in butter).
Melt the cream cheese; stir while melting. Blend in remaining ingredients. Serve warm in a chafing dish as dip.
To Bake Shells: Preheat oven to 400°. Place frozen shells on baking sheet. Bake until crisp, golden brown and puffed. Remove top and soft pastry underneath. Reserve top for garnish.
Preheat oven to 350°. Grease and flour two 9 x 5 inch loaf pans.
Slice cucumbers and onions thin. Mix the salt in. Cover and let stand for 3 hours. Drain very well. Make mixture of remaining ingredients and place over the cukes. Set your pot on low heat. Heat to a scalding point. Do not boil. Can and seal.
Combine the potatoes, onion, egg, flour, salt and pepper in a bowl. Mix well. Heat oil in a large skillet. Spoon 1/4 cup potato mixture into skillet for each pancake. Flatten with spatula. Cook over moderate heat for 10 to 15 minutes or until golden brown. Drain on paper towels. Makes 6 to 8 servings.
Cook chicken and dice. Mix bread cubes with 1/2 cup melted margarine. Add noodle and mushroom soups. Add eggs and chicken. Pour into casserole dish.
In 2-quart casserole, melt butter on High in microwave for 45 to 60 seconds. Stir in flour until smooth.
Mix cream cheese and Eagle Brand sweetened condensed milk and blend well. Add large instant vanilla pudding with 3 cups milk. When well blended, mix into this mixture the largest size La Creme Cool Whip (or any kind large Cool Whip). In large 9 x 13-inch pan, layer first vanilla wafers, bananas, 1/2 of pudding mix and repeat 1 more time. Refrigerate.
Put peanuts, sugar, Karo, water and oleo in skillet and cook, stirring constantly, until syrup strings like a hair and peanuts are cooked. Add soda and stir well, then pour into a well-greased pan. Let cool, then break into pieces.
Have cream cheese at room temperature. Mix marshmallow cream together with cream cheese. Mix well. Serve with fresh fruit.
Preheat oven to 350°. Saute spinach and onion; add salt and pepper. In bowl put spinach and onion mixture. Add cheese and mix. In separate bowl beat eggs and milk. Add to cheese and vegetables.
Combine melted Candiquik with peanut butter and peanuts. Sprinkle marshmallows over bottom of waxed paper-lined 9 x 9-inch pan. Pour chocolate over marshmallows. When firm, cut into 1 1/2-inch squares.
Puree raspberries in a blender; strain. Beat egg yolks with 1/4 cup sugar until light and fluffy. Gradually beat milk and Galliano liqueur (optional) into raspberry mix.
Cream together the sugar and butter. Add eggs and vanilla. Mix well. Combine cocoa, flour, baking powder and salt. Blend dry ingredients into sugar mixture. Stir in nuts. Spread mixture in an 8-inch glass baking dish. Microwave on High for 6 to 7 minutes. Cool and cut into squares.
Cook zucchini and onion in large pot of water until tender (about 10 minutes), covered. Meanwhile, mix together in a bowl the chicken soup, carrots and sour cream. Drain zucchini and onion and return to pot. Add soup mixture and mix well.
Put first 3 ingredients in bowl; pour sugar over top. Mix next 6 ingredients in saucepan, bring to a boil and pour over cabbage. Store in refrigerator (will keep for months).
Saute onions in melted oleo and mix all ingredients. Pour into casserole dish. Top with crumbled Ritz crackers. Bake 30 minutes at 350°.
Mix all ingredients together; pour into a 9 x 13-inch pan. Bake for 30 to 40 minutes at 350°.
Cream margarine, Crisco and sugar together, beating until light and fluffy. Add eggs, one at a time, beating well after each. Sift dry ingredients together; add alternately with milk. Add vanilla. Bake in a tube pan at 325° for 1 hour and 30 minutes.
Mix together butter, macaroni, cheese, salt and pepper. Add warm milk. Bake at 325° for 1 hour. Do not stir or look at it for 1 hour.
Combine all ingredients and beat for two minutes. Make three layers and bake at 350° for 25 minutes.
Mix eggs and sugar in large bowl. Melt chocolate and butter in double boiler and add to egg mixture. Add flour, a little at a time, while mixing. Then add vanilla.
Brown butter over high heat. Add mushrooms and heat through. Add wine and remove from burner. Let mushrooms steep, stirring infrequently. Serve hot.
Put first 5 items in heavy pot on high heat. Stir with wooden spoon until mixture comes to a rolling boil. Stir 5 to 7 minutes or until darker than brown sugar. Stir in diced almonds. Pour onto a greased cookie sheet. Place Hershey bars on top of candy. Let melt. Spread around and top with ground almonds. Cool, chill and break into small pieces.
Butter bottom and side of pan. Pour in fruit. Pour cake mix over top of fruit (dry). Melt margarine and pour over top. Bake at 375° for 40 minutes.
Put everything together in slow cooker on low heat evening before you need next day. In morning stir up good and leave covered and resume cooking.
Blend first 5 ingredients well! Add flour, soda and then nuts. Press firmly together, forming a roll 2 inches in diameter when rolled. Wrap in wax paper; chill several hours. Cut 1/8-inch thick; place on greased cookie sheet. Bake 8 to 10 minutes at 375°.
Cook squash and onion with chicken bouillon until tender. When squash is done add cheese; stir until melted. Then add butter/margarine. Let melt. Grease a large casserole dish. Pour squash mixture in dish. Top with stuffing. Bake at 350° for 15 to 20 minutes until stuffing browns. Serves 4 to 6 people.
Brown pork chops in margarine in a large frying pan. Slice potatoes into thin slices. Slightly drain pork chops and add vegetables in this order: carrots, onion and then potato slices. Add chicken broth and spices. Cover and simmer on medium heat for 45 minutes. Reduce heat to low and simmer for an additional 10 minutes.
Sprinkle yeast in warm water; stir until dissolved. Stir in onion soup. Add biscuit mix and stir until well blended. Put into a greased 9-inch square pan. Spread batter evenly. Sprinkle grated cheese on top. Cover and let rise in warm place for 30 minutes. Bake in oven at 400° for 25 minutes.
Place salmon on grill or on broiler pan. Mix together the sour cream, mayonnaise, lemon and dill weed; smooth over salmon. Bake at 350° for about 40 minutes.
Combine meat of choice, vegetables, flour and cheeses. Mix well and spread in unbaked pie shell. Beat eggs, milk, salt and pepper. Pour in shell. Place on baking sheet and cook 35 to 40 minutes at 375°, until filling is set firmly. Recipe can easily be doubled for 2 pie shells.
Brown sausage in skillet. Add onion and celery. Cook until transparent. Drain off fat. Add soup, water and Minute rice. Bake, covered, at 350° for about 1 hour.
Heat the oil in a casserole or a large, deep saucepan. Add the rice and cook until just turning opaque. Add the onion, bell pepper, cumin and coriander. Cook gently for a further 2 minutes. Add the Tabasco sauce, salt, stock and beans; bring to a boil.