HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place bread cubes in buttered 9 x 13-inch pan. Pour beaten eggs and milk over them. Bake 15 minutes at 325°. Mix together "crab," celery, onion, sliced mushrooms and mayonnaise. Spread mixture over hot bread cubes, then spread the two cans of undiluted soup over "crab" mixture. Sprinkle with shredded cheese. Bake 45 minutes at 275°.
Combine crumbs, sugar and butter; press onto bottom of 9-inch spring-form pan. Bake in a 325° oven for 10 minutes.
Let roast stand at room temperature for at least 1 hour. Preheat oven to 375°. Place meat in shallow pan. Do not cover or add water; cook 1 hour. Turn off heat but do not open oven at any time until ready to serve. Regardless of how long meat has been in oven, turn oven to 375° 40 minutes before serving. Do not preheat. Always medium-rare regardless of size of roast.
Layer lettuce, onion, green pepper and peas. Top with mayonnaise. Sprinkle cheese and bacon bits on top. Cover and refrigerate overnight.
Cook and drain hamburger with onion and pepper. Season to taste. Mix 1 1/2 cups of your favorite spaghetti sauce and 1 cup of shredded pizza cheese with cooked and drained hamburger. Place 1 biscuit in each muffin cup and mold around the cup. Place a full tablespoon of meat mixture in each cup and top with a teaspoon of sauce and a sprinkle of cheese. Bake at 350° for 10 to 12 minutes. Very good snack or for dinner with a salad. Can be frozen and reheated in microwave.
Mix all dry ingredients together, then add butter and rest of liquids. Pour in pie shell and bake at 325° for 45 minutes.
Cut lettuce enough to cover bottom of casserole. Mix mayonnaise and sugar together. Layer lettuce, celery, pepper, onion and peas. Spread mayonnaise over the peas. Cover with cheese. Sprinkle bacon bits on top. Cover with Glad Wrap and let set overnight. Beat if made a day ahead. Enjoy.
Mix sugar, syrup, buttermilk, salt and butter in a saucepan. Cook until soft ball forms in cold water. Take off of stove and let cool. Beat until creamy. Add nuts and vanilla; beat until consistency and easy to spread. Pour into a buttered platter. Cut into squares when firm.
Cube cake to cover the bottom of a 9 x 12-inch Pyrex dish. Dissolve jello in hot water. Add strawberries to this mixture almost immediately. Keep turning berries until thawed. Pour mixture over cubed cake. Chill until set.
Dump cherry pie filling in bottom of baking dish. Dump crushed pineapple on the top of cherry pie filling. Dump cake mix and crumble over top of pineapple and cherry. Then cut up margarine into little pats and scatter them on top of cake mix. Bake at 375° for 45 minutes. Cool, cut and serve.
Mix well and pour into pie crust and bake at 425° for 15 minutes and then 325° for 40 to 50 minutes. Stick a sharp pointed knife in center to see if done.
Fry pork until crisp. Brown onion in fat. Add rest of ingredients. Cook slowly 1 to 2 hours.
Remove the stems and slice the strawberries. Pour the soda into a glass; add the ice cream and add the strawberry slices. Serve with maraschino cherries speared on a toothpick. Serves one.
Wash whole mushrooms and slice. Add butter, onion and celery seed; simmer, covered, for 15 minutes. Add bouillon cubes and boiling water and simmer uncovered for 15 minutes.
Boil apricot Jell-O and pineapple; place in refrigerator and cool. Mix Dream Whip according to directions; set aside. (You can use Cool Whip.) Whip the cream cheese, baby food apricots and sugar until fluffy. Add pineapple mixture when cool. Add Dream Whip and nuts. Chill.
Add salt and garlic to taste. You may brown hot dogs in oil first if you wish. Mix together and bake at 350° for 45 minutes.
In a skillet or saucepan coated with nonstick cooking spray, saut onion until tender. Remove from the heat. Add soup, tomatoes, sour cream, 3/4 cup Cheddar cheese and 3/4 cup Mozzarella cheese and chicken; mix well. Place approximately 3 tablespoons on each tortilla. Roll up tightly. Place seam side down in a 13 x 9 x 2-inch baking dish coated with nonstick cooking spray. Top with remaining soup mixture; sprinkle with remaining cheeses. Bake, uncovered, at 350° for 20 to 25 minutes or until heated through.
Soak coconut in milk and vanilla. In a separate bowl, mix sugar, salt, flour, eggs and butter; mix well. Add milk and coconut. Bake at 350° for 35 to 40 minutes.
Thoroughly mix meats. Stir in onion, celery and seasonings, mixing well. Soak bread cubes in milk, adding eggs to the milk and bread; beat with a rotary mixer. Combine meat with egg, milk and bread mixture. Form in two loaves. Roll in dry bread crumbs. Place in greased shallow pans (2 pans) or one large one. Score tops with knife. Spread 1/2 cup chili sauce over each loaf. Pour boiling water into pan, around the two loaves. Bake, uncovered, 1 hour at 350°. Serve hot, with favorite vegetables and salad or chill, slice and serve with mustard, etc., as sandwich material. Serves about 4 to 6, maybe 8 to 10, depending on servings.
Sprinkle flour over meat (water). Bake steak in oven at 350° for 1 1/2 hours, or until almost done. Add potatoes; cook 10 minutes, then add green pepper and onions. Cover until done.
Cream sugar, butter, eggs and honey. Sift dry ingredients and add alternately with milk to creamed mixture. Add nuts and blueberries. Mix well and pour into 3 greased and floured loaf pans. Bake at 325° for 1 hour or until tests done. Serve with cream cheese, butter or cream cheese mixed with chopped dates and nuts.
Brown onion and ground beef. Drain. Put half cabbage in 2-quart casserole, sprinkle with salt and pepper. Layer half meat mixture, remaining cabbage and then remaining meat. Mix water and soup and pour over top. Bake for 1 hour at 350°. Cover the last 30 minutes to steam cabbage.
Bake potatoes, peel and mash. Add beaten eggs and sugar. Cream melted butter and all ingredients. Put in pie shell and bake at 375° for 1 hour.
Combine all ingredients and store in refrigerator. These pickles may be kept in the refrigerator all winter.
Brown meat, onion and garlic. Drain. Take mixture, tomato sauce, water and seasonings. Stir well. Place 1/2 mixture in lightly greased casserole. Top with half beans. Sprinkle with 1/2 corn chips. Repeat. Cover and bake at 350° for 1/2 hour. Uncover and bake 5 minutes longer. To serve, sprinkle with lettuce.
Cream shortening, sugar and eggs; beat well. Sift flour and cocoa and add to mixture. Add vanilla and coconut. Mix these ingredients together and pour into a greased and floured pan and bake at 300° for 40 to 45 minutes.
Put first eight ingredients in large pot. Bring to a boil then reduce heat to simmer for 1 to 2 hours. When oxtails are cooked add the barley and or pasta to the soup and cook until they are cooked (about 30 to 45 minutes). Remove bay leaf.
Saute hamburger, onion and bell pepper until brown. Add rest of ingredients together and bake at 350° for 1/2 hour.
Have the cream cheese at room temperature. Cut stems and saute with garlic. Mix all ingredients well and stuff caps. Bake at 400° for 15 minutes. Cool and serve.
Melt margarine in square pan. In a bowl, mix sugar, cocoa, eggs, flour and salt. Add melted margarine and nuts. Stir well and pour back into square pan. Bake 20 minutes at 325°.
Mix together Kool-Aid, water, sugar and juice, then add ginger ale and lime sherbet last.
Scald milk, mix yeast in warm water with 1 teaspoon sugar. Pour milk over oleo, shortening, 1/2 cup sugar and salt; let cool. Add yeast mixture. Slightly beat eggs. Add to all. Stir in flour (may use part wheat flour). Put dough on floured surface and knead until smooth, not sticky. Put into greased bowl and cover with cloth or Saran Wrap. Let rise for an hour. Make into rolls or loaves. Let rise another hour. Bake at 350° for 20 minutes.
Preheat oven to 350°. In medium sauce pan, cook carrots in boiling water to cover just until tender crisp. Place hot carrots under cold running water until cool enough to handle. Drain. In 1 1/2 quart casserole dish, arrange half of the carrots around the edge of dish. Place half of the zucchini in center. Sprinkle 1/2 cup cheese and 1/2 can Durkee onions over vegetables. In small bowl, combine soup, milk and seasonings. Pour half of soup mixture over onions. Arrange remaining zucchini around edge of casserole and remaining carrots in center.	Pour remaining soup mixture over vegetables. Bake covered at 350° for 30 minutes. Top with remaining cheese and onions. Bake uncovered 5 minutes or until onions are golden brown. Serves 4-6.
For Sauce: In bowl stir together tomatoes, sugar, oregano, Worcestershire sauce, salt and pepper. Using edge of spoon, break up large tomato pieces. Stir in green pepper and onion. Set taco sauce aside.
Mix beans and chilies and spread in a pizza pan or something similar in size. Mix sour cream and taco mix. Spread on top of beans. Mix avocados and salsa (to taste) and spread. Combine shredded cheeses and sprinkle over top of the mixture. Slice olives, chop onions and tomatoes and sprinkle over cheeses. Place tortilla chips around edges as garnish and serve with lots of chips.
Remove husks and silks from corn. Cut corn from cob, scraping cob to remove pulp; set aside. Combine flour, sugar and salt in a small bowl; gradually stir in milk until mixture is smooth. Melt butter in a heavy skillet; add corn, mixing well. Gradually stir in flour mixture; cover and cook over low heat 10 minutes, stirring often. Stir in whipping cream; serve immediately.
Cream butter and sugar. Add eggs. Dissolve baking soda in sour cream. Add to mixture and beat well. Add bananas, flour, salt and vanilla. Mix well. Pour into greased and floured 8 x 8-inch pan. Bake at 350° for 30 to 35 minutes.
Cream sugar and butter. Add egg, salad oil and vanilla. Mix well. Sift dry ingredients and add to mixture. Blend well. Make into a ball. Place on ungreased cookie sheet. Smash with fork or glass dipped in sugar. Bake 10 to 12 minutes in 375° oven.
Mix macaroni, peas, onions, pickles, bell pepper and pimento together. Add 4 boiled eggs, chopped, mayonnaise and salt and pepper to taste. Pour over the salad.
Cook chopped onion and ground beef together; drain. Add rest of ingredients; simmer for 30 minutes.
Cream and mix well the butter, margarine, brown sugar, white sugar, egg, oil, vanilla and orange rind. Combine and add flour, salt, soda and cream of tartar. Mix and stir in oatmeal, coconut, pecans and Rice Krispies. Drop walnut size on cookie sheet. Pat down slightly. Bake at 350° for 12 minutes. Cool on wire rack. Makes 70 to 80 cookies.
Cook water, sugar, cornstarch and syrup until clear. Add jello. Cool until it starts to set. Put fresh strawberries (cut in half) in baked, cooled pie shell. Pour mixture over berries. Chill. Top with whipped cream.
Put into an electric blender. Blend for 20 seconds. Chill and pour over salad.
Mix all ingredients just until blended. Drop by teaspoon into hot chicken broth or sauerkraut and pork broth. Cover with a tight fitting lid; do not open. Simmer 15 to 20 minutes. Good eating!
Cook fettuccine according to package directions, omitting salt. Drain well. Place in large bowl. Combine butter and whipping cream in small saucepan. Cook over low heat until butter melts. Stir in cheese, pepper and parsley. Pour mixture over hot fettuccine; toss until fettuccine is coated.
Soften the cream cheese; add the Monterey Jack cheese, chilies, tomato, green pepper, onions and seasonings to taste. Mix well. Scoop out the center of the loaf of bread and fill the cavity with the cheese mixture. Bake in 350° oven, stirring cheese occasionally until completely melted (about 25 to 30 minutes). Do not overcook. Serve with crackers or small chunks of bread.
Crumble sausage into skillet. Add onion and cook over medium heat until sausage is browned. Drain well on paper towels.
Soak pecans for 30 minutes. Drain on towel for 2 hours and bake at 300° until done.
Cook squash and onion in boiling water for 4 minutes; thoroughly drain. Combine soup and sour cream and mix by hand until smooth. Add carrot and mix lightly. Combine stuffing mix and melted butter together. Spread half of stuffing mix over bottom of greased 9 x 12-inch baking dish. Spoon vegetable mixture over top of dressing, then cover the vegetable mixture with remaining stuffing mix. Bake, uncovered, at 350° for 30 to 35 minutes.
In a 13 x 9-inch baking dish, layer olives, mushrooms and chicken breasts. Set aside. Place bacon in a 2-cup measure. Microwave on High 1 1/2 to 3 minutes, or until crisp. Remove bacon with slotted spoon. Blend flour into bacon drippings. Stir in wine and salt. Microwave at High for 1 to 3 minutes or until thickened. Add bacon. Pour over chicken. Cover with wax paper. Microwave at High 8 to 11 minutes or until chicken is no longer pink, rearranging chicken once. Let stand 5 minutes. Serves 6 to 8.
In a bowl, combine crumbs, butter and 1/4 cup sugar. Mix together. Pat into the bottom and sides of pan. Chill.
Cut chicken into 1-inch pieces. Combine chicken, consomme, soup, garlic, onion and cloves in saucepan. Add mushrooms. Cook over moderate heat 10 minutes. Season with salt. Add spaghetti. Boil gently for 10 minutes or until spaghetti is tender. Serve hot. Makes 6 servings. (Can substitute pork.)
Mix peanut butter, butter, powdered sugar and water together. Roll into about 24 balls. Melt chocolate chips and paraffin in double boiler. With toothpick, dip balls into chocolate and set on buttered plate.
Fry bacon and then take up and fry hamburger with onion until brown. Drain grease. Put all together and cook for 3 hours in crock-pot. Serves 8 to 10 people.
Drain both cans of green beans. Mix with the mushroom soup. Place onion rings on top. Heat in oven or microwave and serve.
Peel potato. Boil until done. Mash while hot. Add powdered sugar, a little at a time, until you have a dough-like mixture. Roll out on waxed paper. Dough should be about 1/2-inch thick. Spread enough peanut butter to evenly cover dough. Roll up. Chill overnight. Slice into pieces.
Put together in pot and boil for 15 minutes. Put in hot jars and can.
Cream together shortening and sugar. Add egg; beat well. Add molasses. Sift together flour, baking soda, cinnamon, ginger, cloves and salt. Add to first mixture. Add water; beat until smooth. Fill small greased muffin pan 2/3 full. Bake in 350° oven for 20 to 25 minutes. Makes 20.
Mix first 6 ingredients and beat well. Pour 1/2 mixture over shrimp in bowl. Pour remainder on greens. Chill both at least 1 hour.
In a mixer, beat margarine, sugar, eggs and vanilla; beat well. Slowly add flour, soda, baking powder, cinnamon and nutmeg. Then add apples and nuts. Pour into a greased 9 x 13-inch pan and bake at 350° for 50 minutes. Sprinkle confectioners sugar on top.
Peel and cube potatoes and place in pan. Cover with water. Chop onion and put in with potatoes. Cook over medium heat until done. Salt and pepper to taste. Stir in cheese and sour cream.
In heavy pot, fry bacon over medium heat until done. Remove bacon. Add butter and all seasonings. Saute for 5 minutes. Add all ingredients except potatoes and boil, covered, for 45 minutes. Add potatoes; season to taste and cook 30 minutes more. Serves 6.
Prepare rice according to directions on box. Saute onion and green pepper in 1/2 stick margarine until onion and pepper are soft. Add mushrooms. Combine rice, shrimp, onion, pepper and mushrooms with 1 3/4 cans of cream of chicken soup. Add 1 tablespoon of Worcestershire sauce and 6 drops of Tabasco. Mix cracker crumbs with remaining melted margarine. Place rice and shrimp mixture in a buttered 13 x 9-inch casserole. Top with crumbs. Bake at 350° for 30 minutes. Serves 8.
Place 1 tablespoon Drambuie and 1 teaspoon brown sugar in each of 8 serving cups. Fill with hot coffee. Scoop 1 tablespoon ice cream in, then whipped cream for each. Stir when you are ready to drink.
Dredge meat in flour, salt and pepper; brown in hot fat. Add onions, garlic, mushrooms, Worcestershire sauce and bouillon. Simmer 30 minutes or until meat is tender. Add soup and mix well. Fold in sour cream. Serve over rice or noodles.
Simmer together about 10 minutes. Top your favorite pancakes with this syrup. Yummy! Yields about 2 1/2 c.
First butter plate. Put peanut butter and marshmallow cream on plate. Cook sugar, milk and butter. Cook slow until more than soft ball. Stir into peanut butter and marshmallow cream. Have pan ready to pour into before starting.
Melt margarine and oil together; add to brown sugar. Add eggs, 1 at a time, and blend well. Add flour, a small amount at a time. Add vanilla, nuts, coconut and chips; stir well. Bake at 350° in a greased pan for 30 minutes.
Mix flour, sugar and salt and cut in shortening. Mix like pie crust. Put egg in measuring cup and fill to 2/3 cup with milk. Mix well. Divide into 2 parts. Rolls better if you chill for awhile. Roll 1/2 of dough and put into a pan, 10 x 15-inch. Sprinkle Rice Krispies on dough. Top with apples, sugar, cinnamon, nutmeg, flour and lemon juice. Beat egg white and pour over crust with a pastry brush.
Preheat oven to 350°. Shake flour in Reynolds oven bag (large size, 14 x 20-inch). Place in a 13 x 9 x 2-inch baking pan. Add undrained tomatoes, soup mix, water and pepper in bag. Squeeze bag to blend ingredients. Add beef strips to bag. Turn bag to coat beef with sauce. Arrange ingredients in an even layer. Close bag with nylon tie; cut six 1/2-inch slits in top. Bake until beef is tender, 40 to 50 minutes. Serve over hot rice. Makes 4 servings.
Preheat oven to 325°. Grease and flour a tube pan. Cream sugar and margarine. Add egg yolks. Mix in all other ingredients. Beat egg whites until stiff and fold into batter. Pour into prepared pan. Bake at 325° for 1 hour and 15 minutes.
Mix first 4 ingredients well. Make into small balls. Chill. Melt chips and paraffin together. Use toothpicks to dip balls into melted chips and paraffin.
Bake 2 cans of crescent rolls on cookie sheet at 375° until brown, then cool. Mix together cream cheese, mayonnaise and Ranch dressing mix. Spread over cool crescent rolls crust. Add any vegetables you like. Top with cheese. Refrigerate.
Brown hamburger meat with onion added. Cream together the sour cream, chicken soup and chiles. Roll hamburger meat inside tortillas. Place in pan and pour cream sauce over top of enchiladas. Top with grated cheese. Cook, uncovered, for 20 to 30 minutes at 375°. Serve when cheese is melted and bubbly.
In a large bowl, mix grapes, pineapple and pecans. Set aside. Melt oleo; add flour. Stir until smooth. Add milk slowly, stirring and adding 6 marshmallows. Cook on medium, heating until marshmallows are melted, continuing to stir. Add remaining marshmallows until all the mixture is melted and smooth. Remove from heat and let cool. Pour over grape mixture and toss. Chill for several hours before serving.
Mix egg, mustard and old bay together. Then add mayonnaise. Fold ingredients into crab meat.
In a mixing bowl, cream together the butter and confectioners sugar. Add coconut, milk, almonds and vanilla. Stir until well blended. Roll into walnut size balls (may have to refrigerate first). Insert a toothpick in each ball. Place on cookie sheet. Refrigerate or freeze firm.
Prepare pie crust and bake in hot oven at 425° for 12 minutes or until golden. Cool completely on wire rack. Combine pudding mix with milk, sour cream and almond extract in a medium bowl. Prepare following directions on package. Pour into cooled crust. Let stand at room temperature for 5 minutes or until set.
Dissolve lemon jello in hot tap water. Let cool, not jelled. Add cake mix, eggs and oil. Mix well, 5 minutes on medium speed. Bake 1 hour at 350° in greased and floured spring-form pan. When cake is done, leave in pan. Combine lemonade and sugar. Mix well. Pour over cake at once. Refrigerate about 8 hours.
Mix all ingredients; pour in a casserole. Bake at 350° for about 40 to 45 minutes. Serves 6.
Heat oven to 350°. Grease and flour 9 x 9 x 2-inch cake pan. Sift together first 6 ingredients. Work shortening until smooth and creamy. Slowly add sugar until light and creamy. Add beaten egg and molasses. Add flour mixture and hot water alternately, beating after each addition. Turn into pan and bake in moderate oven at 350° for 40 to 55 minutes or until done.
Shred cabbage and separate onion slices into rings. Arrange layers of cabbage and onion in a bowl or plastic container, sprinkling sugar as you layer. Place all other ingredients in a saucepan and bring to a boil. Pour over cabbage and onions. Cool. Cover and refrigerate. Best if made at least one day prior to serving. Will keep several days in refrigerator.
Mix all ingredients together in baking dish and bake at 350° for 1 1/2 hours or cook on low in a crock-pot for 3 hours.
Combine sugar and flour. Add butter and cream. Add eggs, one at a time, beating after each addition. Add vanilla. Pour into unbaked pie shell and bake until set.
Bring to a boil in saucepan the sugar, milk, butter and cocoa. Cool 5 minutes. Stir in peanut butter. Add oatmeal and vanilla. Drop in desired size on waxed paper or cookie sheet.
Mix together cream cheese, garlic powder, salt and chives. Fold in crab meat. Form into a ball or log and roll in pecans. Serve with your favorite cracker.
Mix all of the ingredients. Stuff in decored peppers and wrap in foil. Bake at 350° for 1 1/2 hours.
Bring water and sugar to boil. Then add the juices. Freeze for 12 to 24 hours. When ready to serve, put some of the slush in a glass and pour ginger ale over it.
Cook macaroni; add tomato juice. Gradually stir in black pepper, green pepper and onion. After you have added these ingredients, let simmer. Add salt to taste.
In a large saucepan, brown cubed beef in oil. Add garlic, onion, water, soy sauce and brown sugar. Bring to a boil over medium for 15 minutes. Let simmer for 30 minutes. Add chopped celery and water. Cook for 5 more minutes. Have cooked rice prepared to serve with.
Cream butter and sugar. Beat in eggs, bananas and vanilla. Combine flour, baking soda and salt. Add to creamed mixture. Mix well. Stir in pecans. Pour into greased 15 x 10 loaf pan. Bake at 350° for 25 minutes. Cool completely and frost.
Beat butter, eggs, sugar and lemon rind. Sift together flour, nutmeg, baking powder, salt and ginger. In separate bowl, combine honey, molasses and water. Add alternately to butter mixture with flour mixture. Bake in buttered dish, 350° for 40 minutes; don't overbake. Serve with whipped cream.
Boil chicken until meat begins to fall off bone (I cover the chicken with water and add 1 small onion and a stalk of celery for extra flavor). Remove chicken and let cool. Save broth for later. Once chicken is cool, pull from bone and cut into small pieces. Set aside.
Break eggs in a bowl, heat slightly. Stir in catsup, water and envelope of soup mix. Add bread crumbs and ground beef. Bake in oven at 350° for approximately 1 hour.
Mix Jell-O with 2 cups hot water. Let cool. Blend in sour cream and Cool Whip. Drain fruit and add to Jell-O. Add chopped bananas and pecans. Chill overnight. Serves 8 to 10.
Mix all together. Mix on medium speed for 3 to 5 minutes. Add chocolate chips. Pour into a greased and floured (use cocoa to dust pan) tube pan. Bake at 350° for 55 to 60 minutes. Cool on rack for 30 minutes. Turn out on rack and cool.
Break lettuce into bite-size pieces and place in a large salad bowl. Add a layer of each one of the ingredients. Mix 1 1/2 cups salad dressing with 2 tablespoons sugar and spread on top. Sprinkle 1 cup shredded sharp Cheddar cheese on top of dressing mixture. Add 8 strips of crisp bacon crumbled on top of cheese.
*Recipe calls for bacon, but we found we also like to use smoked sausage in place of the bacon for a change.
Pound chicken breasts between waxed paper to flatten. Lightly butter chicken breasts with mayonnaise. Season with salt and pepper, as desired. Coat with bread crumbs. Carefully turn breasts and repeat on other side. Heat a large skillet over medium heat; add olive oil and butter. Cook breasts for 3 minutes. Turn and continue cooking for about 2 minutes. Spoon about 2 to 3 tablespoons of spaghetti sauce over each breast and sprinkle with cheese. Turn heat to low; cover skillet and cook for 1 more minute or until done.