HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine beans, soup, celery, green pepper and onions. Put in 2-quart casserole. Layer on olives, potato chips, almonds and stuffed olives. Bake at 325° about 40 minutes. Serves 8.
Blend together sugar, shortening, vanilla and egg. Add flour and mix until moist. Place by teaspoonfuls onto ungreased cookie sheet.
Brown sausage in a skillet. Drain off grease. Add oregano, garlic and tomato sauce to the sausage. Mix well. Turn off eyes of stove. Sprinkle a place with small amount of flour. Flatten biscuits to about 5-inches around with rolling pin or glass. Place biscuits on a greased cookie sheet and place sauce mixture in center of biscuit. Add cheese. Bake until 12 minutes is up at 400°.
Combine first 7 ingredients. Set aside. Beat egg white until foamy. Stir in buttermilk and hot sauce. Dip carrots in buttermilk mixture. Drain off excess moisture, then dredge in corn meal mixture. Fry in deep fat until lightly brown. Serve with meats and vegetable.
Bring all but vanilla to a boil for 3 minutes. Add vanilla. Spoon over cake.
Prepare Dream Whip with 1/2 cup milk and 1/2 teaspoon vanilla. Set aside. Cream the cream cheese, powdered sugar and 3 tablespoons milk. Fold Dream Whip into cream cheese mixture. Pour into graham cracker crust. Pour pie filling in center of pie, covering entire pie. Refrigerate.
Combine all ingredients and top with crushed crackers. Bake in greased pan at 350° for 45 minutes.
Wash beans; drain. In a large saucepan, cover beans with water and refrigerate covered, overnight.
Bake yams; remove the meat and mash it with a liberal amount of butter. Then add next 7 ingredients. If the mixture is too thin, thicken it	with flour. It should be of the consistency of thick mashed potatoes.
Slice zucchini into thin pieces. Boil in water for 6 to 8 minutes. (Shake pan to keep from burning.) Drain well. Combine sour cream, butter, grated cheese, salt and garlic powder over low heat until melted. Add zucchini and mixture in casserole dish. Top with bread crumbs and grated cheese. Bake at 350° for 10 to 15 minutes.
Make pudding according to instructions on box. Let cool. Add devil's food cake mix to pudding and mix. Put into greased and floured cake pan. Sprinkle semi-sweet little bits on top. Bake about 30 minutes at 350°.
Saute peppers, onion and mushrooms in butter and garlic. Add ham and stewed tomatoes, including juices; simmer until hot. Serve over rice.
Brown sausage in large Dutch oven. Pour off excess fat. Add celery and cook for 10 minutes, stirring often. Add all remaining ingredients, except green pepper.
Cream softened butter and flour; add sugar and nuts. Press in Pyrex dish (9-inch square). Bake 20 minutes at 350°. Cool completely. Mix well cream cheese, powdered sugar and Cool Whip. Layer on cooled crust. Mix pudding and milk; add as next layer. Top with Cool Whip.
Sift first 3 ingredients together and set aside. Cream oleo, sugar, eggs, sour cream and vanilla together; add to flour mixture. Pour 1/2 of batter (it will be thick) into floured and greased Bundt pan. Mix brown sugar, cinnamon and pecans. Sprinkle over batter in pan, then add remaining ingredients. Bake at 350° for 45 minutes to 1 hour. Let stand a few minutes before turning out.
Let cream cheese soften at room temperature so it will blend better. Mix cream cheese and milk with electric mixer until smooth. Add lemon juice and mix well. Pour into pie shell. If nuts are used, mix with fruit filling. Pour on top of pie. Chill and serve.
Cook pepper and onion in 2 tablespoons of butter 5 minutes, stirring constantly. Add flour mixed with seasonings and stir until blended. Add milk and cook until thick. Brown bread in 1 tablespoon of butter and add with corn and egg. Turn into greased baking dish. Cover with crumbs. Bake in 400° oven for 20 minutes.
Cream butter and sugar. Add 3 eggs. Mix and sift soda, salt and flour and add to first mixture with the cream. Mix well and add nuts and raisins. Drop on greased cookie sheet and bake at 375° for 8 to 10 minutes.
In a large microwave-safe bowl, melt chocolate chips on High for 1 minute. Stir; microwave 30 seconds longer or until chips are melted. Stir in peanut butter. Gently stir in cereal until well coated; set aside. Place confectioners sugar in a 2-gallon plastic storage bag. Add cereal mixture and shake until well coated. Store in an airtight container in the refrigerator. Yield: 6 cups.
Place 3 1/2 cups water, butter, salt and sugar in pan until butter is melted and sugar and salt is dissolved. Mix good and transfer to a large bread bowl. Cool. Crumble yeast in a small bowl and sprinkle some sugar over top (about 1/2 teaspoon). Cover with real warm water (not hot) until yeast is completely activated. Add eggs to water mixture, beating with wire whisk. Add 5 cups flour. Spread flour over top of water in bowl and add activated yeast. Stir and add rest of flour. Will be very sticky. Cover with a flour sack towel and let rise about 2 hours. Spray roll tins with Pam and place some dough in each tin. Dough will be very sticky. Let raise another 1 1/2 hours. Bake at 375° until browned.
Heat oil in large kettle. Add beef and brown. Add garlic, chili powder, salt, oregano, cumin, pepper sauce and water; stir to mix well. Bring to boil; reduce heat and cover. Simmer 1 1/4 hours, stirring occasionally. Add cornmeal and mix well. Simmer uncovered 30 minutes or until meat is tender. Garnish with chopped onion, if desired. Serve with rice and beans on the side.
Grease a 9 x 13-inch baking dish. Cube bread; place in bottom of baking dish. Brown sausage and drain. Spread pork sausage over bread cubes. Combine eggs, milk, salt, pepper and ground mustard; beat well. Pour over sausage and bread. Spread cheese over top. Bake at 325° for 45 minutes.
Combine eggs, sugar, oil and pumpkin. Mix well. Combine flour, pie spice, soda and salt in a large bowl. Make well in center.
Serves 2. Cut pineapple in half lengthwise and refrigerate one half. Cut fruit from other half. In a skillet, saute pineapple in oil over medium high heat until slightly browned. Remove to plates. Rub garlic on chicken. Sprinkle with flour. In same skillet, saute chicken, covered, in pan juices over medium high heat until browned; turn once. Mix water, honey, soy sauce, lime juice, coconut extract and red pepper in cup; pour into skillet. Cover. Simmer 12 to 15 minutes or until chicken is tender. Remove chicken to serving plates. Spoon sauce over chicken. Sprinkle with coconut, lime peel and cilantro.
Slice baked potatoes in half. Scoop pulp from inside and retain shells. Mix together potato pulp, butter, cheese, sour cream, salt, onion, pepper and crab meat. Fill potato shells with mixture and garnish with paprika. Bake at 450° for 15 minutes.
Blend butter and sugar. Then add eggs, mix until creamy. Add flour and baking soda. Chill dough for 30 minutes. Drop by teaspoon on cookie sheet, flatten with bottom of a floured drinking glass. Sprinkle with cinnamon and nuts. Bake at 350° for 10 minutes. (You wil have to keep small bowl of flour to dip glass in every few cookies flattened.)
Beat egg whites. Add baking powder and sugar; beat until stiff. Fold in other ingredients and pour into greased pie plate. Bake at 350° for 20 minutes. Serve with whipped cream.
Cream margarine and sugars; blend in egg and vanilla. Sift together flour, baking powder, soda and salt. Add alternately with milk. Mix well after each addition. Stir in chips, cherries and nuts. Place by teaspoon on a greased cookie sheet. Bake at 350° for 10 to 12 minutes.
Combine ingredients. Make juice ring filled with orange, lime, peach, etc., slices to float in punch.
Boil fryer; skin, bone and cut into pieces. Set aside. Cook macaroni; set aside. Fry pepper and onion in butter. Add milk and flour; cook until thick. Add cheese, mushrooms and pimentos, then add soups. Add macaroni and the chicken with other ingredients. Pour into baking dish; bake at 350° until brown. Serves 20.
Mix cake mix, 1/3 cup margarine and egg. Bake in ungreased 9 x 13-inch pan for 12 to 18 minutes at 350°.
Dice squash and simmer in water with salt until tender. Saute onion and garlic in butter. Liquify all ingredients in food processor. Add sherry; season to taste. Heat to serve. Garnish with almonds.
Melt butter and add spices. Put in a few drops of hot sauce. Put pecans on cookie sheet; coat well with the butter and spice sauce. Put in 300° oven for 20 minutes, stirring frequently. Store in glass jar.
Cream butter and sugars. Add eggs and vanilla. Mix dry ingredients and add to mixture. Stir in chips and nuts. Bake on greased cookie sheet at 375° for 8 to 10 minutes.
Fry bacon until crisp. Save 2 Tbsp. drippings. Crumble bacon; then cook mushrooms, onions, and garlic in reserved 2 Tbsp. of drippings. Stir in flour and seasonings. Add cream cheese, soy and worcestershire. Heat until cheese is melted. Stir in sour cream and bacon. DO NOT BOIL! 2 1/2 c. spread.
Preheat oven to 375°. In a small bowl, combine flour, baking soda and salt; set aside. In a large bowl, combine butter, sugar, brown sugar and vanilla; beat until creamy. Beat in eggs. Gradually add flour mixture; mix well. Stir in white chocolate morsels and macadamia nuts. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake at 375° for 8 to 10 minutes. Let stand 1 minute; remove from cookie sheet. Cool completely.
Melt shortening and chocolate together. Sift dry ingredients together; add to chocolate mixture. Beat eggs; mix with sugar. Add to mixture. Add vanilla. Bake at 350° for 35 minutes.
Cut large pepper in half and remove seeds. Place in roasting pan. Mix 3 tablespoons catsup and 3 tablespoons mushroom soup in a small bowl. Mix all other ingredients in a large bowl. Mix with hands until well blended. Fill peppers until all mixture is used (heaping, if necessary). Use mixture in small bowl to spread over top. Fill pan 1/4 full with water. Cook in 325° oven for 1 1/2 hours. Freeze leftover cooked peppers in foil for later use.
Cook noodles according to package directions until just tender. Drain. Combine noodles with Swiss cheese. Spoon into 10-inch pie plate or a casserole. Cook bacon. Drain. Crumble. Blend together the milk, sour cream, eggs, Parmesan cheese, salt and pepper. Add bacon. Pour over noodles. Bake at 375° for 40 to 45 minutes until set.
Cream butter and sugar gradually. Add eggs and beat well. Stir in vanilla. Add dry ingredients, a little at a time. Pour in milk slowly. Fold in coconut. Bake at 350° for 25 to 30 minutes. Frost with butter icing and cover with coconut.
Chip fruit and nuts the size you desire. Sift flour, baking powder, cloves and cinnamon together. Cream butter, sugar and eggs together; add flour mixture alternately with milk. Thoroughly work fruit and nut mixture into cake batter. Spoon batter into a tube pan. Bake in a slow oven at 300° for 1 hour, then at 350° for remainder of period about 2 hours.
Preheat oven to 350°. Prepare peppers and set aside. Grind or chop soybeans coarsely and combine with onion and cooked rice. Dissolve nutritional yeast in 1/4 cup stock or water. Add the grated Cheddar cheese to rice-soybean mixture. Salt to taste. Fill pepper halves and place them in casserole. Pour 1 cup of stock or water into casserole or pan around (not over) peppers. Cover and bake in preheated oven for 30 minutes. Uncover peppers and top them with Parmesan cheese and wheat germ. Bake, uncovered, another 15 minutes or until peppers are tender. Serves 4 to 6.
Mix pretzels, oleo and sugar. Pat on bottom of 9 x 15-inch pan. Bake at 350° for 8 minutes. Cool. Mix cream cheese and sugar. Then fold into Cool Whip and spread on pretzel mix. Mix Jell-O and water. Stir in strawberries; refrigerate until partially set. Pour over cheese layer and refrigerate.
Cook broccoli and rice according to package; combine and set aside. In saucepan, saute onion in butter. Add soup, milk and Cheez Whiz. Stir over medium heat until cheese melts. Combine all in medium casserole dish. Bake at 350° until center bubbles, approximately 30 to 40 minutes.
Rinse ribs and spread on cookie sheet. Combine remaining ingredients and heat to boiling point. Spread on ribs. Transfer ribs to charcoal grill that is white hot. Barbecue, turning ribs and basting with sauce frequently. Cook about 40 minutes. Makes 10 servings.
Heat mushroom soup, set aside. Dissolve gelatin in 3 tbsp. water. Add to soup and stir. Add cream cheese and mix. Mix in remaining ingredients. Place in mold or serving dish. Refrigerate overnight or until firm. Serve with carrot sticks, celery sticks, or other relishes. Also tasty with Triscuits.
Cook eggplant in boiling water for 6 or 7 minutes; drain well. Combine milk, soup and egg in a large bowl; mix well. Add eggplant, onion and 3/4 cup of stuffing; toss lightly. Turn into greased baking dish. Finely crush remaining stuffing mix with butter. Sprinkle over eggplant. Top with cheese. Bake for 20 minutes at 350°.
Rinse rice. Add to 1 quart water in heavy saucepan. Cook over low heat until the water is absorbed. Remove from heat. Add rest of ingredients and mix well. Pour into casserole dish. Bake in 350° oven for 40 minutes.
Add mayonnaise and milk together and blend. Add remaining ingredients to mixture. Bake at 350° for 35 minutes in unbaked pie shell. Makes 2 (8-inch) pies.
Mix all ingredients well. Pour into greased oblong pan. Bake at 350° for 20 minutes.
Heat oven to 350°. Grease and flour a 9 x 13-inch pan. Bake 20 to 25 minutes. Frost with powdered sugar frosting.
Preheat oven to 350°. Grease and flour 10-inch tube pan. Mix together ingredients in large bowl, beat at high speed about 10 minutes, scraping bowl frequently. Turn batter into tube pan and bake about 45 minutes to 1 hour. While cake is baking, combine sauce to pour over cake when done.
Thaw and drain spinach; add to bowl. Drain artichokes, chop into tiny pieces and add to bowl. Mix in garlic, cream cheese, Parmesan, mayo and lemon juice. Grease glass pie dish. Pour contents into pie dish and sprinkle mixture with breadcrumbs. Bake for 25 minutes (or until bubbling) at 375°. Serve warm with tortilla chips.
Cover chicken breast with bread crumbs. Partly cut chicken to the middle, then put ham and cheese inside chicken and bake for 30 to 40 minutes at 350°. Makes one sandwich.
Saute onion and celery in microwave for 3 minutes. Pour over the rest of the ingredients, blending well. Bake at 350° for 30 to 40 minutes. You can layer your turkey over the dressing, if you wish.
Mix all ingredients and bring to a boil. Stirring constantly. Boil 3 minutes. Pour into pie shell and bake at 350° for 20 to 25 minutes.
Put a layer of cukes and a layer of onions. Sprinkle a little dill weed over. Repeat layers. Bring remaining ingredients to a boil and pour over cukes and onions. Chill.
Preheat oven to 350°. Cut margarine into dry cake mix until crumbly. Mix in coconut. Pat mixture lightly into ungreased 13 x 9-inch pan, building up edges slightly. Bake for 10 minutes. Arrange peach slices on warm crust. Blend sour cream and egg; drizzle over peaches (will not completely cover peaches). Bake for 25 minutes or until edges are light brown. Do not overbake. Serve warm.
In large bowl, thoroughly mix 1 1/2 cups flour, sugar, salt and dry yeast (undissolved). Combine milk, water and margarine in saucepan. Heat over low heat until very warm (130°). Margarine does not need to be melted. Gradually add to dry ingredients and beat 2 minutes at medium speed on mixer scraping bowl occasionally. Add 1/2 cup flour and beat at high speed for 2 minutes. Stir in enough flour to make soft dough. Turn out on lightly floured board. Knead until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top. Cover and place bowl in pan of warm water. Let rise 15 minutes. Roll 3 balls and put in greased muffin pans (or shape as you wish) and let rise a few more minutes. Bake at 425° for 12 minutes or until done.
In a large pot, saute onion in margarine. Remove from heat; stir in flour. Add clam juice and clams. Let thicken and boil for 1 minute. Cover and simmer for 15 minutes. Blend in cream, tomato paste and lemon juice. Heat slowly. Makes 12 (1 cup) servings.
Mix chopped meat, eggs and bread crumbs together thoroughly. Shape into small meatballs.
Melt butter and add spices. Drizzle over hot dog buns that have been place on a large jelly roll pan. Bake for 1 hour at 250°, until crisp. These are very good snacks.
Grind the cranberries and orange. Add the sugar and let stand overnight. Dissolve the jello in the hot water. Mix with cranberries, orange and sugar. When starting to gel, add nuts, marshmallows, celery and salt together.
Beat eggs until light. Add remaining ingredients in order, blending until smooth. Pour into hot well-greased skillet or pan. Sprinkle cheese on top. Bake at 350° for 40 minutes or until done. Will serve 8.
Cream oil and sugar; mix in dry ingredients. Add mixture and eggs. Add vanilla; blend. Stir in apples and nuts. Pour into greased and floured tube pan. Bake at 300° for 1 hour and 15 minutes. Sprinkle with confectioners sugar.
Sift together flour, baking powder and salt. Add coconut, sugar, vanilla and egg. Mix well. Add milk, a little at a time, until dough is firm but not sticky. Knead for a few minutes. Shape dough into 2 loaves and place into greased 5 x 9-inch (13 x 23 cm) loaf pans. Dust dough with sugar and bake at 350° for 1 hour or until golden brown. Makes 2 loaves.
Crumble cheese. Blend with mayonnaise. Add Worcestershire sauce, garlic powder, onion and pepper. Do not beat. Add sour cream and buttermilk. Stir and blend. Keep refrigerated. Makes 1 quart.
Boil slowly the sour cream and sugar, stirring constantly, to soft ball stage. Remove from heat and add the vanilla and butter. Beat by hand until sets up. When it starts to set up, add nuts of your choice and pour into greased pan.
Fry ground meat, onions and bell pepper, adding Mrs. Dash seasoning to taste. Drain excess fat. Add tomato soup, water and tomato sauce as well as cheese. Stir. Let cook on low heat for approximately forty-five minutes or until bubbly. Serve over spaghetti noodles.
Mix together flour, baking powder, salt 1/2 c. margarine and milk. Roll out 18 x 12-inch. Grate apples. In saucepan combine water, sugar cinnamon and nutmeg. Bring to boil and cook for 5 minutes. Add remaining margarine. Spread mixture over crust (reserve liquid for later). Roll up like a jellyroll and cut 3/4 inch thick pieces. Place cut slice sin large cake pan and carefully pour cooked juice over top. Bake 425 degrees for 45 minutes.
In large pot, bring to a boil and let stand for 1 hour or soak beans overnight. Return to boil and simmer slowly 3 hours. Simmer ham hocks in small pan with 4 cups water. Drain reserving liquid. Separate meat from bone and fat and set aside. Add onion, tomatoes, vegetables, oregano, chili powder, lemon juice, salt and pepper to the cooking beans along with cooked meat and simmer 1 hour longer. Skim fat from meat broth and add broth to cooking soup. Serve hot. Yields 16 servings.
Cook shrimp in water at a boil for 3-5 minutes. Mix shrimp, mayo, celery, onion and eggs. Season according to taste with salt & pepper, mustard, worcestershire sauce, and lemon juice. Spread into opened hotdog buns & sprinkle with grated cheese. Top with sprinkle of paprika for color. Place on cookie sheet & bake at 400 degrees for few minutes until they are golden brown. Serve hot.
Heat oven to 325°. In oven, melt butter in a 13 1/2 x 9 x 2-inch baking dish. Tilt dish to coat bottom with butter. In large mixer bowl, beat eggs, sour cream, milk and salt until blended. Stir in onion. Pour into dish. Bake until eggs are set, but still moist, about 35 minutes.
Beat cream cheese and sugar with mixer; fold in other ingredients. Freeze. Leave out approximately 15 minutes before serving.
Mix half of noodles with all other ingredients. Pour other half of noodles on top. Bake at 350° for 30 minutes.
Mix together all ingredients. Bake 30 minutes at 350°. Take from oven and while warm, spread one 7 ounce jar of Marshmallow Creme on top. Let cool and then ice.
Combine all ingredients and mix well. Pinch off bite-sized pieces and form into balls. Bake on a cookie sheet at 350° for 15 minutes. Freezes well before cooking.
Bake cake as directed on box in 8 or 9-inch cake pans. While cake is baking, cook remaining ingredients except frosting until thick. After cake is cold, split cake layers with a thread; put down first layer. Spread with filling, then when stacked, frost with milk chocolate frosting. I heat frosting in microwave about 40 seconds; it spreads over cake much easier.
Combine cream cheese, green chilies, green onions and garlic salt in small bowl. Spread 1 heaping tablespoonful of cream cheese mixture on each tortilla. Roll up jelly roll fashion. Place, seam side down, on baking sheet. Cover and chill 2 hours. Slice each tortilla roll into slices, about 1/2-inch thick. Serve with picante sauce. Appetizers may be frozen. To freeze, place uncut in freezer until frozen. Store in airtight container.
Heat oven to 400°. Coat a 12 muffin tin pan with a nonstick cooking spray. Combine and blend together the first eight ingredients in a large mixing bowl. Add chopped pecans and 1/2 cup cranberries. Mix until well coated.
Drain tuna well. Pour juice in saucepan. Heat until warm and add chili seasoning to taste. If you are using onions and want to use a large amount, saute them lightly and add to mixture. Cook onions in juice a little. Add beans and tuna. Stir all ingredients and let cook 15 minutes. Make sure onions are cooked to your liking. Serve it in a nice bowl; sprinkle fat free cheese on top and serve with fat free crackers. This is not as bad as it sounds. Good substitute for chili if you are dieting. You do not get indigestion from this chili.
In large bowl, layer lettuce, pepper, peas and onion. The top layer mix mayonnaise, sugar, salt and pepper; spread evenly. Top off with grated cheese. Store covered in refrigerator.
Blend butter, sugar and egg and beat well. Add vanilla and the dry ingredients which have been sifted together. Mix well and add the pecans. Spread in an 8 x 8-inch pan which has been buttered and lined on the bottom with waxed paper. Bake in a moderate oven (350°) until firm and light brown and the cookies have pulled away slightly from the sides of the pan. Let cool for 5 minutes and cut into bars.
Cook broccoli; drain and arrange in an 11 1/2 x 7 1/2 x 1 1/2-inch baking dish. Place cooked chicken on top. Combine soup, mayonnaise, lemon juice, milk and curry powder. Pour over chicken. Sprinkle with cheese. Combine bread crumbs and butter. Sprinkle over dish. Bake at 350° for 25 to 30 minutes. Freezes well.
Combine first 4 ingredients. Mix in pecans, syrup and liquor. Shape into 1-inch balls. Let stand 1 hour, uncovered. Roll in powdered sugar. Press pecan half in top of each ball. Store in airtight container.
Spread potatoes in bottom of 9 x 13-inch dish. Mix other five ingredients and spread over potatoes. Top with 2 cups crushed corn flakes and pour 1/4 cup melted butter over that. Bake at 350° for 45 minutes.
Drain all cans. Mix together; add onion, cheese and mayonnaise. Pour in casserole dish. Top with Ritz crackers (crushed). Bake at 350° about 30 minutes.
In a 9 x 13-inch baking dish spray bottom with Pam. Brown sausage and drain. Line the bottom of baking dish with bread; top with sausage. Mix eggs, half and half and cheese. Pour over sausage. Cover and put in the refrigerator overnight. Bake at 350° for 30 or 45 minutes.
Press cookie dough out on your pizza pan or may use cookie sheet. Bake at 400° for 10 to 12 minutes until lightly browned. Cool. Mix cream cheese, sugar and vanilla until smooth. Spread on cooled cookie crust. Arrange sliced fruits on pizza. Very pretty if fruits are placed in circles, beginning at outside edge.
Mix first 3 ingredients well and shape into a ball. Sprinkle with nuts. Chill and serve with crackers.