HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix and bake pizza crust as directed on package, then let cool. Mix Ranch dressing and sour cream. Spread on crust. Grate carrots and broccoli. Layer them on top of dressing, then grate the cheese and put it on top of the vegetables. I like to keep mine refrigerated, but not too long or the crust gets very soft. Serves 12 to 15.
Combine ground meats together; add eggs, then graham cracker crumbs and milk. Mix well and form into balls with ice cream scoop. Mix remaining ingredients and cook until sugar is dissolved. Pour sauce mixture over ham balls and bake at 350° for about 1 hour or until tender. Makes approximately 3 dozen.
Preheat oven to 350°. Stir together flour, baking soda, pumpkin pie spice and baking powder; set aside. In large mixer bowl, beat sugar and shortening until fluffy. Add egg, pumpkin and water; mix well. Stir in flour mixture, mincemeat and nuts. Grease muffin tins. Bake at 350° for 20 minutes.
Trim tough ends of broccoli. Use a paring knife to strip peel from stalks. Depending on the thickness of stalks, cut broccoli in half or quarters, lengthwise. Cook broccoli in abundant salted, boiling water until just tender (usually 4 to 5 minutes). Drain within a colander. Combine olive oil, garlic and red chili pepper in large saute pan. Cook over a low heat for 2 to 3 minutes or until garlic gives off its perfume. Add broccoli and salt to taste. Turn stalks gently, occasionally to coat with oil. Serve broccoli hot, warm or at room temperature. Serves 2 to 4.
Drain fish fillets on thick paper towels to drain. Dip fish in	meal mixture.	Deep fry in peanut oil until fish floats and is golden brown. Put paper towels in bottom of paper grocery bag and put fried fish on paper towels. Fold top of bag down. Fish will drain and will not get soggy, but will stay warm.
Boil tomato juice until reduced to half of the amount. Combine rest of ingredients and add to juice. Can be stored one week in refrigerator.
Combine chocolate and shortening and melt over hot, not boiling, water. Meanwhile, mix flour, baking soda and salt. Beat the eggs in a large bowl with mixer until thick and lemon-colored. Gradually add sugar, beating constantly. Stir in the flour mixture alternately with the milk. Stir in chocolate mixture thoroughly. Bake in waffle iron according to manufacturer's directions.
In a small bowl, mix crust as directed. Allow to rest. In a medium bowl, combine mayo and Parmesan cheese. Stir in all the herbs and spices, blending thoroughly. Pat the raw dough in your nonstick pan with oiled fingers. Pat up the sides with your thumb to create a crust. Prebake the crust by cooking on medium heat on top of the stove for 4 minutes.
Melt butter in skillet. Cut chicken breasts into medallions. Brown in skillet; sprinkle on 1 tablespoon tarragon; cover. Flip medallions and brown on other side. Sprinkle on rest of tarragon and cover. Stir up drippings and add heavy cream to them. Low simmer until cream turns light brown. Serves 4. Prep time: 15 to 20 minutes.
Mix ingredients, add flour to form stiff dough (about 5 cups) to roll. Cut out. Bake about 10 to 12 minutes at 350° on floured cookie tray. Do not overbake.
Combine soup and butter in saucepan and stir until melted. Remove from heat; blend in sour cream, onion and seasonings. Fold in grated potatoes. Bake, covered, for 30 minutes at 350°.
Place the first 3 ingredients in bottom of a large coffeemaker. Place the remaining ingredients in top of large coffeemaker basket. Let brew.
In a large saucepan mix cider, fruit and peels, spices and sugar. Bring just to a boil. Immediately turn down heat and let cider simmer for 10 minutes. Strain and serve hot.
Snap off tough ends of asparagus. Remove scales with a vegetable peeler or knife, if desired. Arrange asparagus in a steamer over boiling water. Cover and steam 6 to 8 minutes or until crisp-tender. Transfer to serving dish and drizzle with butter.
In bowl at medium speed, beat first 6 ingredients until fluffy at low speed. Beat next 4 ingredients. Shape into 1-inch balls and roll in sugar. Place 2 inches apart on ungreased cookie sheet. Bake at 350° for 12 to 15 minutes or until lightly brown. Immediately press in Kisses or press thumb and fill with jelly.
Marinate onions with sugar. Set aside. Blend dry ingredients and add corn oil, vinegar and marinated onions. Blend well and add horseradish. Let stand at least 1 hour before using. Makes 3/4 quart. Keep in the refrigerator.
Heat 2 cups orange juice, sugar and gelatin in saucepan until gelatin is dissolved. Mix with remaining 7 cups orange juice, flavoring and nectar. Whip egg whites until very frothy. Stir into orange juice mixture. Pour into 3-quart mold and chill until firm. Unmold and garnish with fresh fruit.
Put all ingredients in pot except peppers. Let simmer 10 to 20 minutes to semi-liquid. Add peppers; bring to a boil while stirring. Boil another 5 minutes. Let simmer 20 minutes. Put into jars and let seal. Do not use seeds in top of peppers. If too thick, add more ketchup or tomato paste.
Make jello using directions on box, eliminating 1/2 cup water. Chill in refrigerator until fairly firm. Place milk in bowl in freezer until frosty around edges, then whip, adding sugar and vanilla. Set aside in freezer.
Boil macaroni until done. Heat oil; add onions and meat. After browned, add V-8, chili powder and sugar. Bring to boil; reduce heat and cook 5 to 7 minutes. Mix in macaroni. Garnish with cheese.
Salt and pepper ribs. Bake 1 1/2 hours at 325°. Drain off fat and cover with sauce and bake another 1 1/2 hours at 325°.
In medium-size bowl, combine sweetened condensed milk, lemon juice and rind; blend in fresh yolks. Turn into cooled crust.
Cook rice as directed on bag. While rice is cooking, mix up cans of corn and celery soup. Add salt and pepper. When rice is cooked, put in a stick of margarine and let melt. Add rice and corn in an ovenproof bowl. Mix and cook until bubbly and top with Cheddar cheese to melt on top.
Melt butter; stir in brown sugar and milk. Bring to a boil and stir 2 minutes. Remove from heat; stir in peanut butter and vanilla. Mix in confectioners sugar; beat until smooth. Spread in buttered pan 9-inches (gingerbread or meat loaf pan, it will be quite thick). Chill until firm. Makes 3 1/2 pounds.
Place peaches in a 9 x 13-inch baking dish and sprinkle with lemon juice. Mix Bisquick, sugar and eggs until lumpy. Spread mixture over peaches. Pour melted margarine over top. Bake at 325° for 45 minutes.
Mix first 5 ingredients in pot. Cook until thick. Cool. Add sliced berries. Pour into pie shell. Chill. Top with Cool Whip.
Cook the meat until it falls apart. Pull apart or cut up large pieces. Put in a large pot and add the liquid from the cooked meat. Add the remaining ingredients. Simmer all together for 1 1/2 hours.
In food processor, mix cranberries and orange until well blended. Add sugar until sweet/tart. Serve with turkey or white meat chicken.
Cube squash into bite size pieces. Cut onion and bell pepper into bite size pieces (not small). Place oil in a large skillet over high heat. When oil is hot, add pepper and onion. Stir-fry for 1 minute. Add squash. Continue to stir-fry until onion is clear and squash shows signs of being done. Don't overcook. Sprinkle on Mrs. Dash, salt and pepper to taste. Serve hot. Serves 6 to 8 people.
Bake cake as directed. When cool, punch holes in cake. Top with crushed pineapple. Prepare pudding mix as directed and beat in cream cheese. Pour over crushed pineapple and top with Cool Whip and sprinkle with coconut.
Unwrap and break up tamales in saucepan; add chili and cheese. Stir until cheese is melted and dip is heated through. Serve with tortilla chips. The guys love this!
Just before serving, stir in sour cream to first 3 ingredients. Coat cucumbers and onion well. Can add green pepper. Can use part Ranch dressing for the sour cream. Serve.
Preheat oven to 350°. In a broiling pan, add all ingredients, except shrimp. Cook in oven until celery is no longer crunchy, about 10 minutes. Add shrimp. Stir and cook until the shrimp turn red, about 15 minutes. Do not overcook the shrimp.
Combine all ingredients and cook to a softball stage or 236°. Remove from heat and cool about 20 minutes. Beat until mixture loses its gloss; drop onto wax paper. Yields 1 1/2 dozen.
Mix pudding as directed. Slice 1 banana to cover bottom of pie crust. Pour pudding evenly into crust. Refrigerate 15 minutes. Spoon Cool Whip over pudding to cover top layer. Top with second banana. Ready in just minutes.
Cook potatoes until tender. Mash them, no lumps. Add all ingredients and beat until light and fluffy. Place in greased casserole. Dot with butter. Bake at 350° for 30 minutes.
In large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time. Add flour, baking powder and your choice of flavoring. Pour into well-greased pan. Mark 24 squares and put 1 tablespoon filling into each square. Bake at 350° for 45 minutes. Cool and cut into squares.
Sprinkle yeast in 1/4 cup lukewarm water. Add buttermilk, shortening and sugar. Sift flour, soda and salt into mixture; beat until smooth. Let stand ten minutes. Roll out; shape as desired. Place in baking pan. Let rise for about 30 minutes in a warm place. Bake at 400° for 15 minutes or until lightly brown. Yields 2 dozen rolls.
Melt the butter in the heated milk. Stir together the remaining ingredients. Add to hot milk; cook until thick. More vanilla flavor may be added if you wish. When ready to serve, whip 1 cup Rich's topping, stir in pudding and fix with graham cracker crumbs.
Mix dry ingredients. Add milk, water and egg. Mix well. Drop by tablespoon in hot fat. Cook until golden brown.
Heat vinegar, water, salt, sugar and juice from red beets in a saucepan until the sugar is melted. In a large jar or bowl, layer the eggs, onion and red beets. Pour juice over and cover for 12 to 24 hours. Serve cold.
Melt mustard and jelly slowly (20 minutes). Cut up hot dogs and add to sauce. Heat through and serve.
Combine brown sugar, buttered bread (diced up) and raisins in a 2-quart casserole dish. In mixing bowl, blend eggs, milk, salt and vanilla. Pour over bread mixture. Microwave on High 8 to 10 minutes. Rotate dish 1/2 way through cooking time. Center should be firm and almost set. Brown sugar makes sauce on bottom of pan. Serve with the pudding.
Grease and flour a 13 x 9-inch pan. Mix pound cake with melted margarine and 2 eggs. Spread in pan. Mix cream cheese, confectioners sugar and 2 eggs (mixture will be gooey). Pour on top. Bake at 350° for 30 to 35 minutes, or until brown on top.
In large mixing bowl, combine all ingredients; blend well. Store in a tightly covered container. Makes approximately 3 3/4 cups mix (about 15 six ounce servings).
Drain all fruits and pour into baking dish. Melt margarine. Stir in sugar and spices. Pour over fruit. Bake at 325° for 30 minutes.
Work in 2 beaten eggs. Dough will be sticky. Pat dough into 9 x 13-inch pan, sides and bottom. Do not grease pan.
Combine Jell-O and water and dissolve well. Add pineapple juice, apple juice and 2 small cans lemonade. Combine sugar and water. Cook to make a syrup (until sugar dissolves). Combine all ingredients except ginger ale. Freeze in large container about 24 hours. Before serving, stir to make a slush. Add ginger ale just before serving. Makes about 75 servings.
Saute hamburger until brown and crumbly and then drain. Add soup, potatoes, onion, corn and cheese. Mix thoroughly. Place in a greased casserole. Bake at 325° for 1 hour.
Mix together and spread in a 9 x 13-inch ungreased pan. Lay on raw pieces of chicken. Brush with melted butter. Sprinkle with seasoned salt and pepper. Cover and bake at 350° for 2 hours.
About 1 1/2 hours before serving: Preheat oven to 300°. Grease one 9-inch square cake pan. Into large bowl, measure all ingredients. With mixer at low speed, beat until well mixed, scraping bowl with rubber spatula. Beat at medium speed 2 minutes, occasionally scraping bowl. Pour batter into pan and bake 35 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. Serve warm. Makes 12 servings.
Thaw mixed vegetables enough to break apart. Boil until just tender. Mix all ingredients together in baking dish except croutons. Bake at 350° for 20 minutes. Sprinkle croutons on top the last 5 minutes. Use 9 x 11-inch baking dish. Serves 6 to 8.
Preheat oven to 350°. Combine flour, sugar, cocoa and baking soda in mixing bowl. Combine Coca-Cola Classic and butter in saucepan; bring to boil. Pour over dry ingredients and stir. Mix buttermilk, eggs, vanilla and marshmallows (this will be thin).
In large saucepan, mix ground beef, ground pork, beefy onion mix, nutmeg and allspice. Add 3/4 cup water; blend thoroughly. Bring to a boil, then cook, covered, over medium heat for 25 minutes. Stir in flour blended with remaining 1/4 cup water; cook until slightly thickened.
Heat oil; add onions, garlic, bell pepper, green onions, sliced smoked sausage, paprika, salt and pepper. Saute well. Add shrimp, rice and shrimp stock; bring to a boil. Cover and simmer on low for 20 to 25 minutes. Stir with a fork. Replace cover. Serve with green salad and French bread.
Cream together shortening and sugar. Add eggs; beat well. Sift together dry ingredients; add to cream mixture alternately with mashed bananas, blending well after each addition. Stir in nuts. Pour into a well-greased 9 1/2 x 5 x 3-inch loaf pan. Bake in a 350° oven for 40 to 45 minutes, or until done. Remove from pan; cool on rack.
In a large saucepan, warm cream cheese until smooth. Blend in sour cream, soup and Worcestershire sauce. Stir in shrimp. Pour into a fondue pot. Serve with bread cubes for dipping.
Mix all ingredients and put in baking dish. Cover with buttered bread crumbs. Bake at 450° for 15 minutes. (If refrigerated, bake at 350° for 30 to 45 minutes.)
In a large saucepan, cook zucchini and onion in boiling salted water for 5 to 10 minutes or until crisp-tender. Drain zucchini mixture well. In a large bowl combine soup and sour cream; stir in carrots. fold in zucchini mixture. Toss stuffing mix with margarine or butter. Spread half the stuffing mixture in a 12 x 7 1/2 x 2-inch baking dish. Spoon zucchini mixture atop. Sprinkle with remaining stuffing mixture. Bake in a 350° oven for 25 to 30 minutes or until heated through. Makes 6 servings.
Mix all ingredients. Pour into unbaked pie crust. Bake at 425° for 10 minutes. Reduce heat to 350°. Bake about 25 minutes or until set. Cool before cutting.
Beat eggs and add buttermilk. Add flour, sugar, soda and salt which have been mixed together. Beat well and add shortening. Bake on hot griddle.
Put all ingredients in a mixing bowl and beat until blended and fluffy. Makes frosting and filling for two 9-inch layers.
With electric mixer, blend condensed milk and cream cheese. with and electric mixer, blend pudding and milk. Add this mixture to the first mixture. Add Cool Whip, bananas and vanilla wafers. Stir altogether.
Cut chicken into bite-sized pieces and brown lightly in a 10-inch skillet in oil on medium to high with celery and onion (optional), stirring occasionally. Don't cook it all the way or it will dry out and be tough. As the chicken is cooking, follow the directions on the Bisquick box for biscuits, but do not cook. When finished, set aside for later.
Combine flour, shortening and salt. Beat together egg, water and vinegar. Add to flour mixture until mixed well. Roll out on floured surface.
Melt together carob chips, peanut butter and butter. Pour over sunflower seeds, coconut, wheat germ, nuts and sesame seeds. Mix well. Press into buttered 9 x 13-inch pan. Chill and cut.
Cook spinach and drain well. Mix all ingredients with spinach. Put in casserole dish and top with seasoned bread crumbs and Parmesan cheese. Cook 45 minutes at 350°, uncovered.
Saute meat in 1 tablespoon butter. Add salt and onion; cook until done. Split muffins. Spread lightly with butter. Toast under broiler until lightly browned.
Cook noodles in salted water. Drain. Prepare spaghetti sauce according to package directions, using tomato sauce and meat. Combine egg, cottage cheese and salt. Mix well. In greased 10 x 6 x 1 1/2-inch dish, alternate layers of noodles, sauce, cottage cheese, Mozzarella cheese and Parmesan cheese. Repeat. Bake at 375° for 30 minutes. Let stand 15 minutes before serving.
Melt in pan the butter and cream cheese. In microwavable bowl, put black olives, artichokes and Mozzarella cheese. Pour melted cream cheese and butter over olives, artichokes and Mozzarella cheese. Mix well. Put the bowl in microwave and heat for 5 to 8 minutes.
Melt margarine and saute onion. Add oysters; let simmer until they curl. Add half and half and milk. Simmer (never boil) for 30 minutes and salt and pepper to taste.
Mix all ingredients and place in unbaked pie shell. Bake at 350° for 45 minutes. Will thicken.
Slowly cook sauce until onions are tender (approximately 1 hour). Simmer for 2 more hours. Water may be added for desired consistency. Add 1 teaspoon sugar during last 1/2 hour. Add the drained, chopped mushrooms last.
Drain carrots well. Cut up onion and pepper; mix with carrots. Mix everything and heat until it is dissolved. Pour over carrots and let set overnight.
Boil sugar and water for 2 1/2 minutes, then add remaining ingredients. Mix well. Drop by teaspoon on waxed paper.
Place pheasant in ungreased square 9 x 9 x 2-inch baking dish. Mix soup, cider, Worcestershire sauce, salt, onion, garlic and mushrooms; pour over pheasant. Sprinkle generously with paprika. Cook, uncovered, in a 350° oven, spooning sauce onto pheasant occasionally until done, 1 1/2 to 2 hours. After cooking pheasant 1 hour, sprinkle again with paprika.
Butter bread and cut into cubes. Alternate layers of bread cubes and cheese in buttered 2-quart casserole. Blend together eggs, milk and seasonings. Pour egg mixture over bread-cheese mixture. Cover. Refrigerate several hours or overnight. Bake at 350° until golden brown, 70 minutes. This is good for dinner, too, with a big salad!
Brown onion and hamburger together. Mix in remaining ingredients. Bake in greased casserole, covered, for 1 hour and 15 minutes at 350°. Sprinkle with chow mein noodles and bake 15 minutes more.
Cook pasta; rinse with cold water and drain. Thaw vegetables under cold water; drain. Combine pasta, veggies, cheese and chicken in a large bowl. Toss with salad dressing. Chill. Serve on a bed of lettuce.
Preheat oven to 400°. Coat a baking sheet with 3 sprays of vegetable cooking spray. Put the chicken in a large bowl with the ice water. Put the yogurt into a medium bowl. Remove 2 pieces of chicken from the ice water. Roll each piece in yogurt. Place chicken in breading mix*, reseal and shake to coat thoroughly. Place on baking sheet. Repeat until all 12 pieces are breaded. Spray chicken lightly with vegetable oil spray. Place baking sheet on bottom shelf of oven and bake for 1 hour, turning pieces every 20 minutes. Serve hot or at room temperature.
Mix all ingredients with mixer. Pour into baking dish. Top with cheese. Bake at 375° until cheese melts. Serve with tortilla chips.
Mix all ingredients and pour over apples. Bake at 350° for 40 minutes.
Mix together the first 4 ingredients until crumbly. Take out 2 cups of crumbs for top of pies. To remainder of crumbs, add the eggs, molasses and water. Mix well. Dissolve the soda in the 1/2 cup hot water. Add to mixture. Pour in the unbaked shells. Top with reserved crumbs. Bake at 450° for 10 minutes. Reduce heat to 375° and bake for 30 minutes or until top is dry and done.
Make up your favorite biscuit dough, omitting shortening. Divide dough and roll out on a floured surface to 3/4-inch thick. Spread margarine over rolled dough and sprinkle with sugar to cover and a few drops of vanilla. Roll up like a jelly roll. Cut in biscuit size pieces and arrange in a pan, cut side down. Continue until all dough is used. Add a few drops of vanilla to enough milk to nearly cover rolls and pour over them. Cover tops with sugar, about 1 cup. Bake at 350° until slightly brown. If rolls tend to get too dry, add a few drops of vanilla, 3/4 cup sugar (and cinnamon, if desired) to 2 cups of milk, heat in a saucepan until slightly thick, then pour over rolls. Serve warm or cold.
Cook onion until tender in butter. Combine corned beef (broken in small pieces), potatoes, 1/2 cup milk, 1/2 teaspoon salt and 1/8 teaspoon pepper. Press against sides and bottom of a quart casserole. Spread remaining butter in skillet and blend in flour and remaining salt and pepper. Add liquid from corn and rest of milk gradually, stirring constantly, until thickened. Add corn and pour in lined casserole. Sprinkle with cheese. Bake at 350° for 30 minutes.
Break angel food cake into small pieces. Mix the vanilla pudding and stir in with cake pieces. Spread in bottom of pan. Top cake mixture with both packages of jello. When mixing jello, add hot water as called for, but instead of adding cool water, use one large bag of frozen strawberries. Chill in refrigerator. Top with Cool Whip and decorate with fresh berries.
Combine flour, nuts and margarine; mix well. Press onto bottom of 11 3/4 x 7 1/2-inch baking dish. Cook at 350° for 15 minutes. Cool.
Dissolve yeast in warm water. Mix all ingredients except yeast and flour. Stir in enough flour until cake batter consistency. Add dissolved yeast mixture; stir in rest of flour. Knead; dough should not be too thick.
Beat all but flour and cocoa; add last slowly. Roll into ball (1 to 2 teaspoons dough); fill with half a glazed cherry. Bake at 375° for 7 to 9 minutes; cool. Spoon melted chocolate chips over center. Let stand to harden. Makes 45 cookies.
Sift dry ingredients; add egg. Add milk and butter. Stir all ingredients until smooth. Let stand 15 minutes. Drop by teaspoonful into deep fat (360°). Serve with hot syrup or honey.
Combine all ingredients; mix well and refrigerate. Mix spiedies well every day for 5 to 14 days before using. Spiedies will not spoil if kept cold.
Drain asparagus and place in pie pan. Cover with grated cheese. Sprinkle with bread crumbs and bake at 350° for 10 to 15 minutes. Serves 2.
In small mixer bowl cream butter. Add cocoa and confectioners sugar alternately with milk. Beat to spreading consistency (additional milk may be needed). Blend in vanilla. Makes about 2 cups frosting.
At high speed on mixer, mix cream cheese. Gradually add sugar. Add eggs and beat well. Then turn mixer on low and add cornstarch, flour, vanilla and lemon juice. By hand, mix in melted butter and sour cream until smooth. Pour into spring pan and bake 1 hour and 10 minutes at 325°. Turn off heat. Let cake stay in oven 2 hours or overnight (when I bake in the evening, I keep it in overnight). Then refrigerate.
In bowl, mix chicken soup, onion soup and milk. Measure out 1/2 cup and set aside. Stir rice, peas and carrots into remaining mixture. Pour into 9 x 13-inch casserole dish. Bury chicken pieces into rice mixture. Pour reserved soup mixture over top. Sprinkle with paprika. Cover tightly with foil. Bake at 375° for 1 1/4 hours. Makes 4 to 6 servings.
Melt butter in skillet. Add beef and cook for 2 to 3 minutes. Blend in flour; add 2 cups milk. Cook, stirring constantly, until thickened. Add seed, rosemary and pepper to taste. Keep hot. Next, beat eggs. Add remaining milk. Dip bread into mixture and fry in hot butter until golden brown on both sides. Serve beef between and over toast. Excellent!
Melt butter in heavy 1 1/2-quart saucepan. Stir in sugar, salt, cocoa and milk. Bring to a boil and boil exactly 2 minutes. Remove from heat and stir in peanut butter, then oats. Mix thoroughly and drop by rounded teaspoonfuls onto waxed paper. Cool, then chill.
Combine cocoa, sugar and salt in a medium saucepan. Gradually stir in water until mixture is smooth. Bring to a boil over medium heat, stirring constantly. Continue to cook and stir 3 minutes. Remove from heat. Add vanilla. Pour into container. Cool, cover and refrigerate. Use to prepare cold drinks or serve as a topping for ice cream. Makes 2 cups syrup.