HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large bowl, mix eggs, grated cheese, dash of pepper, Ricotta and Polly O cheese (grated) until well blended. Boil pasta for about 15 minutes or to taste (soft or al dente). Strain pasta and pour into baking pan with stick of butter. Blend well. Then add your other ingredients. Mix well and spread all over pasta.
Mix cream cheese and Marshmallow Creme together. Add pineapple juice to consistency needed. Refrigerate.
Cut unpeeled squash into bite size pieces. Lightly cook and drain. Mix dressing with butter. Mix all ingredients with 1/2 of dressing mixture. Put in casserole and top with the balance of the dressing. Bake at 350° for 25 minutes or until brown and bubbly.
Melt butter. Use garlic press and brown in butter. Add milk and melt cheese on low heat. Place all ingredients in casserole. When ready to serve, put casserole in a 250° oven until spaghetti is hot. Best prepared early and allowed to sit until ready to heat and serve.
Place bread cubes in greased crock-pot. In a bowl mix eggs, well-beaten, sugar, melted butter and milk. Stir until smooth. Add raisins and nutmeg. Pour over bread. Mix lightly and cook on high 1 hour, then low 3 to 4 hours.
Heat oven to 350°. Mix all ingredients in ungreased 1 1/2-quart casserole dish. Cover tightly. Bake for 1 hour.
Toss together the first 5 ingredients. Meanwhile, heat the oil at medium high in a deep medium sized skillet until it begins to smoke slightly. Stir the boiling water into the cornmeal mixture. (Add more cornmeal as needed. You should end up with a stiff paste you can push off the end of a spoon.) Form rounded tablespoonfuls of the mush, flatten slightly and drop into the hot oil. Fry until crisp and golden, about 4 minutes. Remove the cakes with a slotted spoon to drain on paper towels. Keep warm. Makes about 30 pieces.
Make ground beef into small balls. Roll them in flour, add salt and pepper and brown them. Prepare onion soup according to directions, plus 1 cup water. Add this to hamburger. Add potatoes and carrots. Cook until carrots and potatoes are almost done. Prepare a batter of Bisquick dumplings. Drop them in stew and cook, covered, for 20 minutes.
Cut beef into 1/4-inch cubes; brown in hot oil with a speck of pepper. Add onions, and stir until lightly browned. Add salt, 2 1/2 cups cold water, sugar and bay leaves. Cover; simmer 1 1/4 hours or until tender. Remove bay leaves, then stir in flour and 5 teaspoons water, blended together. Cook until smooth and thickened. Serve over mashed potatoes. Makes 4 servings.
Cut broccoli into bite-size pieces. Mix remaining ingredients together and pour over broccoli. Marinate overnight.
Peel and dice potatoes. Cover potatoes with water and boil until barely tender. Saut onion in margarine. Add mixture to potatoes. Add soup and dip; heat thoroughly. Add milk and heat slowly. Do not boil. When served, top with grated cheese, crumbled bacon and chopped green onions.
Boil water. Dissolve bouillon cubes. Add shortening. Mix flour and oatmeal, stir in liquid mix. Form into dough and roll out on floured surface. Cut into 1/4 inch shapes. Bake in preheated 300° oven for 30 minutes, or until brown. Best if left to cool and harden overnight. Yields approximately 36 doggie biscuits. or the other.
Add jello to 2 cups boiling water. Add strawberries, bananas and pineapple. Put half of mixture in bottom of pan. Chill until firm. Top with sour cream. Add remaining mixture. Chill until firm.
Cream first 6 ingredients together. Add dry ingredients after sifted together. Cut Snicker bars into halves. Wrap a piece of dough around each piece of Snicker. Bake at 350° about 12 to 15 minutes. Do not bake until edges are brown. Makes about 58.
Cut bread in thin slices; line bottom of buttered 6 cup baking dish with 1/2 the slices. Saute onion in butter 5 minutes. Squeeze spinach dry and add to pan with dill, 1/4 teaspoon salt and pepper. Stir. Spread spinach over bread; sprinkle with 1 cup cheese. Arrange remaining bread, overlapping on top. Beat eggs; stir in milk and remaining 3/4 teaspoon salt. Pour over bread. Sprinkle with remaining cheese. Cover; chill at least 1 hour or overnight. Bake, uncovered, at 325° for 45 minutes or until puffed and golden. If browns fast, cover with foil. Let stand 10 minutes.
In large bowl, combine yeast and 3 cups flour. Gradually stir cornmeal into boiling water. Add molasses, shortening and salt. Cool to lukewarm. Add to flour/yeast mixture. Add eggs. Beat at low speed for 1/2 minute, scraping bowl constantly. Beat 3 minutes at high speed. By hand, stir in enough remaining flour to make a soft dough.
In a large skillet, melt 2 tablespoons of margarine; add salt, pepper and shrimp. Saute for 2 minutes until shrimp turn pink. Remove with slotted spoon. Melt remaining margarine; add green onions and tarragon and saute for 3 minutes. Add rum, stirring constantly to deglaze and cook for 30 seconds. Return shrimp to pan with any extra liquid and cook for 1 minute or until hot. Serve over yellow rice.
Mix dry ingredients. Add others. This will be thin. Pour into 3 prepared pans and bake 30 minutes at 350°.
Drain green beans, potatoes and mushrooms. Cut potatoes into chunks. Melt butter in saucepan. Blend in flour. Beat in milk, basil, salt, rosemary and pepper. Cook, stirring constantly, until thickened. Add vegetables and heat through. Yields 6 servings.
Melt chocolate chips, margarine and corn syrup together 2 minutes in microwave. Stir in vanilla and powdered sugar. Add Rice Krispies; mix until well coated. Spread on greased 9 x 13-inch pan. Store in refrigerator.
Cook noodles according to package directions. Drain. Fold in cottage cheese, sour cream and onion. Set aside. Cook meat until no longer pink; drain. Add tomato sauce and seasonings and simmer 10 minutes.
Combine 2 cups flour, sugar, salt, yeast and butter. Add hot water gradually. Beat two minutes. Add 1 cup flour; beat two minutes. Stir in cheese, onions and remaining flour. Knead. Let rise about one hour. Punch down. Divide into 20 pieces. Shape into buns. Let rise until doubled. Bake 15 to 20 minutes at 400°.
Thaw frozen fillets and remove skin. Cut fillets into 1-inch pieces. Fry bacon until lightly browned in a large kettle over low heat. Add onion and cook until tender. Add tomatoes, potatoes, corn, peas, catsup and seasonings. Bring to the boiling point. Reduce heat and cook covered for 30 minutes, stirring occasionally. Add fish and continue cooking for 40 to 45 minutes or until potatoes are tender. Yields 10 servings.
Mix together well the first 6 ingredients; shape into balls. Fry in electric skillet; drain. Mix the remaining ingredients; pour over meatballs in skillet. Simmer for 20 minutes.
In an electric skillet at 300°, mix chili sauce, grape jelly and lemon juice. Let simmer until mix becomes a sauce. Mix together hamburger, egg, salt, pepper and fine grated onion. Roll into meatballs. Let stand in sauce about 10 minutes, turning often.
Combine in blender on low speed for 3 minutes. Pour into greased 9-inch pie pan. Let stand about 5 minutes. Then sprinkle with coconut. Bake at 350° for 40 minutes.
Mix eggs and water. Heat peppers on dry skillet until skin is partially brown. Peel skin off peppers and cut about 1/2-inch on side of pepper. Remove seeds and stuff with cheese. Close and dip in egg batter. Place in hot oil until brown. Add salt to taste. Makes 4 servings.
Crush graham crackers. Add sugar and butter. Spread in the bottom of a pan (or casserole). Chill in refrigerator for about an hour. Mix cream cheese, sugar, milk and whipped topping. Spread on top of chilled graham crackers. Cut strawberries into halves and place on whipped topping nicely and snugly. Follow the quick set method on the side of the Jell-O package. After the Jell-O is almost thickened, pour on top of the strawberries. Chill until Jell-O is firm. Since the Strawberry Delight gets watery at the bottom, quickly eat all in one day. Serves 4 to 6.
Blend cream cheese and 2 tablespoons margarine until smooth. Add the next 5 ingredients; mix well. Separate crescent dough into 4 rectangles; firmly press perforations to seal. Spoon mixture onto center of each rectangle. Pull 4 corners of dough to top of center of chicken mixture. Twist slightly and seal edges. Brush with melted butter and top with crushed croutons. Place on ungreased cookie sheet. Bake in 350° oven for 20 to 25 minutes. Serves 4.
Pour salt over cracklings; mix well. Add meal and hot water to make a	stiff paste. Make 2 pones and bake at 400° about 30 minutes or until lightly browned on top.
Preheat oven to 350°. Grease bottom of a 13 x 9 x 2-inch pan. Prepare and bake brownies following package directions for original. Remove from oven. Sprinkle marshmallows on hot brownies and return to oven. Bake for 3 minutes. Combine the chocolate chips, peanut butter and butter in medium saucepan. Cook on low heat, stirring constantly, until chips are melted. Add rice cereal and mix well. Spread mixture over marshmallow layer. Refrigerate until chilled. Cut in bars. Yields 24 bars.
Stir-fry the ingredients in a large skillet. Add 1/4 cup cooking sherry if desired (or can flavor with soy sauce).
Cook broccoli and arrange in casserole dish. Top with cubed, cooked chicken breasts. Combine soup, mayonnaise, lemon juice and curry powder; pour over chicken. Sprinkle with cheese and top with bread crumbs. Bake at 350° for 25 to 30 minutes.
Preheat oven to 350°. Cream the butter and sugar together in a large mixing bowl. Beat the eggs until light and add to the mixture. Thoroughly mash the bananas with a fork to make about 1 cup. Fold the bananas gently into butter, sugar and eggs. Sift the flour, baking powder, salt and soda together and add to the mixture. Flour the pecans and add last, stirring gently with a wooden spoon. Spread the batter evenly in a greased loaf pan lined with wax paper. Bake for 1 hour; allow to cool slightly before serving.
Cut tops from peppers and remove seeds and membranes. Cook for 4 or 5 minutes in boiling water; drain. Combine meat with the next 6 ingredients and mix well. Stuff into peppers. Combine all of the other ingredients to make a sauce and pour over peppers. Preheat oven to 350°. Bake for an hour or until done.
Mix first ten ingredients and put into large casserole dish. Top with cheese and crumbled potato chips. Bake at 325° for 20 minutes or until bubbly.
Bake pie shells and cool. Mix all other ingredients together. Pour into pie shell. Chill for several hours before serving.
Brown ground beef with onions, salt, pepper and mushrooms. Cook noodles; drain. Mix beef mixture, sauce and noodles together. Top with cheese.
Microwave margarine in 4-quart bowl on High for 1 minute or until melted. Add sugar and milk; mix well. Microwave 5 minutes on High or until mixture comes to a full rolling boil, stirring thoroughly after 3 minutes. Mix well. Continue microwaving 5 1/2 minutes, mixing well and scraping sides of bowl after 3 minutes. Stir in peanut butter until melted. Add Marshmallow Creme and vanilla; beat until well blended. Pour into greased 13 x 9-inch baking pan. Sprinkle with chocolate chips. Cut through fudge with knife for marble effect. Cool at room temperature and cut into squares. Makes 3 pounds.
Put all ingredients in a bowl, adding sour cream last. Chill for 2 to 3 hours.
Brown meat in skillet with vegetables, salt and chili powder. Drain off excess fat. Cook noodles and drain. Mix meat over mixture of cream of mushroom soup and noodles. Pour into large 9 x 13-inch pan. Put cheese on top. Cook 20 minutes at 350°.
Cook chopped spinach and large diced onion together and drain. Add Mozzarella cheese, 1/2 pound of diced pepperoni, diced black olives, 1 Tbsp. oil and dash of garlic powder. Put mixture in pie shell. Top with 2nd crust and seal. Bake at 350° for 30-40 minutes.
Mix hamburger with meat loaf mix. Peel potatoes, dice in medium pieces, parboil and place around meat loaf. Pour soup over meat and potatoes. Bake in 350° oven for 1 hour.
Saute broccoli, margarine, onions and mushrooms, then add soup, Cheez Whiz and rice. Bake at 350° for 30 minutes.
Make pudding as directed, then add sour cream and Cool Whip. In deep dish, layer pudding, crumbled vanilla wafers and chopped up bananas until gone. Best when refrigerated overnight.
Stir together flour, sugar and baking soda. Cut in shortening until mixture resembles fine crumbs. Reserve 1/3 cup of crumbs. Stir together hot water and molasses. Add to crumb mixture; stir until blended. Pour into greased 9 x 1 1/2-inch pan. Sprinkle reserved crumbs on top. Bake at 350° for 25 to 30 minutes.
Mix well the shortening, sugar and egg. Add buttermilk. Sift dry ingredients together. Combine and mix well both mixtures. Add nuts, dates and cherries. Chill dough for 1 hour. Drop by teaspoon 2-inches apart on slightly greased baking sheet. Top each cookie with a cherry or a nut. Bake in preheated 400° oven for 10 to 12 minutes. Yields 6 to 8 dozen cookies.
Cream Crisco and sugar together. Mix the remainder of the ingredients together with the sugar and Crisco. Roll into balls, size of walnut, and dip in sugar. Bake at 375° for 12 minutes. Cookies will rise, fall and crack. Chill dough for easy handling.
Place cooked broccoli in a casserole dish. Top with onion soup and cheese in that order. Mix dressing with margarine and sprinkle over top. Bake at 350° for 30 minutes.
Grease a cake pan. Mix sugar and cornstarch in a 1 1/2-quart saucepan. Stir in the next 4 ingredients. Cook over medium heat, stirring constantly, until mixture boils and sugar is completely dissolved. Continue cooking without stirring until temperature reaches 260° or until a hard but plastic ball is formed in cold water. Remove from heat. Stir in flavoring oil and food coloring. Pour into cake pan. Let stand until cool enough to handle. Grease hands and pull until it has a satin-like finish and light color. Cut into 1-inch pieces. Wrap in wax paper. Makes about 1 pound.
Put cranapple juice and apple juice or cider into clean 30-cup coffeepot. In basket add brown sugar, cinnamon and whole cloves. Perk just like coffee.
Boil or bake chicken breasts, shred by hand or with food processor and set aside.
Combine butter, garlic and herb mix. Butter well one side of each piece of bread. Next, generously spread the same side with the cream cheese. Place on a foil-lined baking sheet and liberally top with the grated cheese. Bake in the upper level of a 400° oven until bubbly. Serves 6 to 8.
In a 13 x 9-inch pan, over very low heat, melt margarine. Whisk in salt, baking powder and flour. Mix egg and milk; add to mixture. Mix well. Stir in cheeses, spinach and onion. Bake at 350° for 35 minutes. Cut into small squares.
Cut slabs into 4 bone sections and boil on stove top until thoroughly browned, then pour off water. Mix salt, pepper, barbecue sauce, ketchup, syrup and ribs in a large bowl until meat is covered then bake in oven at 350° for 30 minutes in baking pans.
In one bowl mix flour and baking soda. In another bowl mix butter and sugars. In a third bowl mix the vanilla and pudding.
Mix soy sauce with the brown sugar, pepper and olive oil. Pour into a shallow pan. Put steak in the sauce and spoon a little sauce over top. Marinate for 30 minutes, turning several times. Heat a large, heavy skillet. Cook the steak over high heat until very brown; turn and cook quickly until very brown. Steak will be almost charred on the outside and pink in the middle.
In a 9 x 13-inch baking pan, melt butter in oven. Sprinkle crumbs evenly over butter. Pour milk evenly over crumbs. Top evenly with remaining ingredients. Press down firmly. Bake 25 to 30 minutes or until lightly brown. Cool thoroughly before cutting. Store loosely covered at room temperature. You can freeze them.
Mix all ingredients in plastic container. Pierce flank steak, or venison steak, thoroughly with a fork. Place in marinade and refrigerate overnight. Turn meat every 3 or 4 hours to marinate evenly. Meat can be cooked on grill or under your broiler. Serve on warmed flour tortillas with sauteed onions and peppers, shredded cheese, sour cream, salsa and guacamole. (I substitute white wine vinegar when marinating chicken breasts.)
Mix chopped pecans, 4 tablespoons butter and brown sugar together and set aside.
Mix dry ingredients. Mix lightly with washed, drained blackberries. Pour in pie shell. Place dots of butter all over fruit. Sprinkle with lemon juice. Roll out the other pie crust and cut with a knife in 1/2-inch strips and place across the pie. Pinch the ends of the dough at the outside rim of the pie. Crisscross the dough strips to form a lattice effect. Sprinkle with 2 teaspoons of sugar. Place the cobbler in a foil-lined pan and bake in preheated 400° oven for 45 minutes.
Combine sugar, butter, egg, dates and pecans in a heavy saucepan; bring to a boil, stirring thoroughly. Cook over medium heat until well blended, about 5 minutes. Remove from heat and stir in cereal. Let cool. With buttered hands, roll in 1-inch balls; roll in confectioners sugar. Yields about 4 dozen.
Put Jell-O in cooking pan. Add water and stir until dissolved. Add red hots and put over heat. Stir until red hots are dissolved. Add applesauce. Put in 9 x 13-inch pan. Chill and serve.
Cream shortening and sugar. Beat in egg and molasses. Beat in remaining ingredients. Spoon into 2 well-greased 1 quart molds, filling a little more than half full. Cover with foil. Set molds on rack in deep kettle and add boiling water to come halfway up sides of molds. Cover and steam for 2 1/2 hours. Replace boiling water to keep up level of liquid.
Mix 2 cups flour and powdered sugar with margarine and press into 9 x 13-inch pan. Bake at 350° for 15 minutes. Mix together the eggs, sugar, 1/2 cup flour, salt and rhubarb. Pour over the crust and bake at 350° an additional 45 minutes. Cut into squares and serve.
Cook onion in oil until transparent. Blend in flour and curry. Add soup and cook gently until sauce is heated. Mix in seafood, sherry and sour cream. Season to taste with salt and pepper. Serve hot over fluffy cooked rice.
Brown ground beef with onions; drain. Add all ingredients and simmer for 30 minutes; stir occasionally.
Saute ground beef and onion; drain off grease and combine beef, onion, beans and barbecue sauce and heat. Ingredients can of course be varied to taste. This is a great outdoor meal for hearty eaters.
Heat 2 tablespoons olive oil in a deep, heavy skillet. Add crushed garlic, bay leaf and basil. Saute one minute, then add cauliflower and sprinkle it with one teaspoon salt. Saute until cauliflower is tender. You might want to add some water (1/2 to 1 cup) to steam it along. When cauliflower is tender, add tomato puree and lower to a simmer. Simmer 15 minutes.
Mince and simmer until soft onion, garlic, butter, parsley, oregano, Tabasco and pepper. Simmer clams and lemon juice for 15 minutes. Mix two mixtures together and add 1/2 cup Italian breadcrumbs. Add Parmesan cheese. Pour into baking dish (optional, top with Cheddar cheese). Sprinkle with Parmesan cheese and paprika. Bake 15 to 20 minutes at 400° uncovered.
In large bowl, combine Thousand Island dressing, turkey or chicken, celery, cucumber, onion and green pepper. Gently fold in oranges. Cover	and chill. To serve, line serving dish with lettuce, then spoon on salad mixture.	Makes about 6 servings.
Mix together the first 5 ingredients. Add last 3 to meat and mix. Make sandwiches and warm in oven until cheese melts, approximately 15 to 20 minutes at 350°.
Cook and drain beef. Add veggies and seasonings. Heat and serve with taco chips.
Combine sugar, flour and salt in saucepan. Gradually stir in cream. Bring to boil, stirring constantly, over low heat; simmer 2 minutes. Add small amount of hot mixture to egg mixture. Mix well. Add egg mixture to remaining hot mixture. Simmer on low heat 1 minute. Remove from heat. Add bananas, lemon juice and vanilla. Mix well. Pour in freezer. Follow manufacturer's directions. Makes 2 quarts.
To pie filling, add 3 bananas. Mix, coating bananas. Add 3 more bananas and mix well. (This will keep bananas from turning brown.) Add other ingredients, mix well. Chill and serve. Add nuts or other fruit, if desired.
Spray 13 x 9-inch pan with Pam. Spread nuts and coconut in pan. Mix cake mix with eggs, water and oil. Pour over coconut. Heat cream cheese, margarine and sugar. Pour over cake mix. Bake 45 minutes to 1 hour at 325°.
Arrange ingredients in order listed (except for margarine). Melt margarine and spoon over top. Be sure to cover entire dish. Bake at 350° for 45 minutes. Serve warm with Cool Whip or vanilla ice cream.
Mix all ingredients. Refrigerate at least an hour to blend flavors. This is good with carrot and celery sticks, cauliflower, broccoli, cucumbers and apple slices that have been dipped in lemon juice to keep them from turning brown. Low-fat or light (lite) mayonnaise may be used. This will keep in the refrigerator several weeks.
Melt peanut butter and margarine over low-heat, slowly until well blended. Remove from heat. Add box of sugar. Work fast to mix and blend. Pour and spread into 9 x 13-inch pan. Allow to cool. Cut into squares and serve.
Preheat oven to 425°. Combine all ingredients and blend thoroughly. Spoon into 12 hole greased muffin tin, filling almost to top. Bake at 425° for 12 to 14 minutes.
Let filo thaw out thoroughly before opening or it will stick together. Thaw out spinach and squeeze out all the water you can. (You can cook and chop an equivalent amount of fresh spinach, but it's a big pain and it won't taste any different.)
Cut cake into 1/4-inch slices. Arrange half the slices on bottom of 9 x 13-inch baking dish. In large bowl, combine condensed milk and water; mix well. Add pudding mix; beat until well blended. Chill 5 minutes. Stir in vanilla; fold in Cool Whip.
Cream butter and sugar. Add all other ingredients. Drop with spoon (far apart) on cookie sheet and bake at 475° until done.
Combine pineapple juice, soy sauce, ginger and garlic powder. Cover chicken breasts with marinade and refrigerate for 24 hours. Grill until done. Lightly grill pineapple slices. Top each chicken breast with a pineapple slice.
Cook macaroni as directed and drain. Saute pepper, onions and mushrooms. In a very large bowl, combine all ingredients. Bake at 400° for 20 to 30 minutes. Can be cooked in the microwave.
Sift flour, soda, sugar, baking powder and salt together. Cut in shortening until mixture resembles corn meal. Add uncooked oatmeal and mix well. This recipe makes 8 dozen.
Bake squash at 425° for 45 minutes to 1 hour. Halve and remove pulp and seeds. Combine remaining ingredients and simmer 45 minutes. Add squash. Blend well in blender. Reheat before serving. Garnish with parsley.
Brown meat, onion and celery; drain. Add rest of ingredients but beans. Cover and simmer 40 minutes. Add beans and simmer again. May add tomato paste, water and a dash of sugar to taste. Makes 6 servings.
Mix first 8 ingredients; mold into meatballs and brown in oil. Mix sugar, water and vinegar; pour over meatballs. Simmer for 30 to 45 minutes.
Pare potatoes and cook until tender, 30 to 35 minutes. Drain and set aside. In large skillet, fry bacon until crisp. Remove and drain. Cook and stir chopped onion in bacon drippings until tender and	golden. Stir in flour, sugar, salt, celery seed and pepper. Cook very slowly over low heat, stirring until bubbly. Remove from heat and stir in water and vinegar. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove the skillet from heat. Crumble the bacon and slice the potatoes. Carefully stir the bacon and potatoes into the hot mixture in the skillet. Heat through, stirring lightly to coat the potato slices.
Beat eggs slightly; add other ingredients. Pour into pie shell. Bake 10 minutes at 400°, 15 minutes at 375° and 15 to 20 minutes at 350°.
Mix flour and milk until thick like paste on stove. Let cool for 5 minutes. Whip shortening, sugar, almond extract and flour in bowl until thick like whipped cream. Spread over cake. Keep cake in refrigerator to keep from separating.