HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute onion in oleo. Mix all ingredients together and pour into baking dish. Top with buttered Ritz crackers. Bake at 350° for 30 minutes.
Mix powdered sugar, 2 cups flour and butter; press into pan (9 x 13-inch). Bake at 350° for 25 minutes.
Preheat oven to 350°. In a medium bowl, combine stuffing mix and margarine; reserve 1/2 cup. To remaining stuffing, add eggs; mix well. Spoon into greased 9-inch pie pan plate. Press on bottom and up sides of rim to form crust. In a large bowl, combine remaining ingredients except reserved stuffing. Bake 40 to 45 minutes or until hot. Let stand 10 minutes.
Cream sugar and shortening. Add rest of ingredients. Put in greased loaf pan. Start in cold oven and bake for 1 1/2 hours at 325°.
Cook macaroni as directed on package. Drain. Stir in butter and 1 1/2 cups Cheddar cheese and 1/2 cup Velveeta cheese cubes. Combine eggs and milk, salt and pepper. Pour over macaroni mixture, stirring to combine. Pour macaroni mixture into a greased or ungreased 2-quart casserole or bowl. Top with remaining Cheddar and Velveeta cheese. Bake for 45 to 60 minutes or until done.
Gradually add brown sugar to shortening, creaming until fluffy. Add egg. Beat hard. Stir in applesauce. Sift flour with salt, soda and spices. Add to first mixture and beat smooth. Add nuts. Bake in well-greased 8 x 8 x 2-inch pan at 350° moderate oven for 45 to 55 minutes or in two round 8 or 9-inch layer pans, 35 to 40 minutes until done. Cool on rack. Frost as you wish. Stays fresh and moist to the last bite.
Layer cooked, deboned chicken in large baking dish. Retain 1/2 can of chicken broth in a bowl and set aside. Mix all soups and the remaining 1/2 can of chicken broth, stirring well. Spread stuffing evenly over chicken. Pour the set aside portion of chicken broth over the stuffing. Bake in a 350° oven for 45 minutes or until brown.
Preheat oven to 375°. Unroll dough. Cut into 32 strips. Combine eggs, butter, flour, onion salt, garlic powder and parsley flakes in bowl. Mix well. Dip each dough strip in mixture to coat. Roll in crushed onions. Place on baking sheet. Bake 10 minutes. May twist each strip before baking. Serves 10 to 15.
Mix flour, milk, egg and salt. Flatten dough and cut into squares (more flour or milk may be needed, you decide). Deep-fry in at least 2 1/2 inches of cooking oil until golden brown. Stack on plate and sprinkle with cinnamon.
Saute onion in 1/2 stick butter. Add potatoes and garlic and cook 5 to 10 minutes, covered. Add broth, carrots, corn, peppers, corn and tomatoes to the pot and cook until potatoes are done. Add salmon and cook until done. Add heavy cream and cheese and heat until cheese is melted.
Mix together and pour in ungreased pan. Bake 30 minutes at 350°.
Mix the green beans and mushroom soup together and place in baking dish. Bake, uncovered, for 25 minutes at 350°. Remove from oven and sprinkle onion straws on top. Bake for another 5 minutes or until onion straws are golden brown. This is delicious as a side dish and is very low in carbs!!!
Roll cookies into crumbs. Mix with margarine. Spread into bottom of 9 x 13-inch pan. Bake at 350° for 15 minutes. Mix 2 boxes pudding with 2 cups milk. Add ice cream and blend together. Pour into cooled crust. Let chill. Cover with prepared Dream Whip. Top with Bits 'O Brickle.
Melt the butter and brown sugar together. Cool slightly; add egg and vanilla. Sift together the flour, baking powder and salt; stir into the butter mixture. Add nuts. Turn into a greased 9 x 9-inch baking pan and bake about 30 minutes in a moderate oven (350°).
Mix all together. Pour over duck. Roast at 450° for 15 minutes, then at 325° until done.
Fill bottom of an 8 x 8-inch baking dish with apples. Cover with water and cinnamon. Combine sugar, flour and margarine until crumbly. Top apples with flour mixture and bake at 350° for about 20 minutes. Serve hot with milk or lite Cool Whip. This recipe can also be used with sliced peaches. Yields 9 servings.
Mix all ingredients in large bowl. With wet hands, shape meat into balls and place in skillet.
Cut avocados in half and carefully remove meat. Sprinkle skins inside with lemon juice. Mash avocado meat in bowl and add all other ingredients. Mix well. Pile back into shells and bake 15 to 20 minutes at 350°. Serve hot with rice.
Combine all ingredients and place in casserole dish. Bake at 350° for 45 minutes.
Sift 1 cup sugar and flour together; add to milk. Beat egg yolks; add. Cook until mixture begins to thicken. Add margarine, 1 teaspoon vanilla and coconut. Reserve enough coconut to sprinkle on top. Cook until thick. Pour into pie crust. Beat egg whites until thick; add remaining sugar and vanilla. Beat until stiff. Put on pie; sprinkle with reserved coconut. Put in oven and brown.
Cook and mash potatoes as for mashed potatoes. Don't put much milk. Add 1 tablespoon butter, salt and pepper to taste. Chop eggs, onion, pickle and add pimento. Add to mashed potatoes. Add vinegar a little at a time. Add sugar a little at a time. Let set overnight.
Pour oil over crackers and add all the rest over the crackers, dry. Mix well with hands. Chill at least 30 minutes.
Cream sugar and butter; add other ingredients. Bake at 350° in 13 x 9 greased pan for 40 minutes.
Add enough milk to make a stiff dough. Mash 1 medium size baked sweet potato. Add to dough with 1 teaspoon baking powder. Knead well and make into biscuits. Bake at 450° until brown.
Crush Oreo cookies (we use a Ziploc bag and a rolling pin; can also use a blender). Cream together the cream cheese, margarine and powdered sugar. In second bowl, mix pudding and milk. Fold in Cool Whip. Add cream cheese mixture to pudding mixture.
Brown onions and hamburger. Add salt and pepper to taste. Mix with remaining ingredients and place in a 13 x 9-inch baking dish. Bake, uncovered, at 350° for 1 hour.
Melt butter in a heavy saucepan. Add brown sugar and heat to boiling. Add the granulated sugar and sour cream. Cook over low heat, stirring until sugar dissolves. Cook to soft ball stage (238° on candy thermometer). Remove from heat and let cool to lukewarm (119°) without stirring. When cooled, beat mixture until it is thick enough to hold its shape. Add the vanilla and nuts and quickly spread into a greased pan. Cool and cut into squares. Makes about 2 1/2 dozen pieces.
Grease dish and line with wax paper on bottom. Blend oleo and sugar, then eggs. Alternate dry ingredients with milk. Add rind of lemon and chopped nuts. About 5 minutes after cooling, turn out onto rack. Bake at 350° for 50 to 60 minutes.
Peel potato. Cook in small amount of water. When tender, smash or beat until smooth. Add powdered sugar and 1 teaspoon vanilla. Work in until able to roll out on powdered area to thickness of 1/4-inch to 1/3-inch. Spread enough peanut butter to cover area. Roll like jellyroll, starting with long area. Roll may be cut into 2 or 3 pieces. Roll in bar in wax paper. Refrigerate. Slice when ready to eat. Put back in refrigerator.
Cook noodles and drain. Combine noodles and next 3 ingredients with Miracle Whip.
Mix all ingredients together and place in the bottom pie crust. Put top crust on; pinch edges together. Sprinkle top with cinnamon and sugar.
Saute onion and celery in margarine. Then add rice and soups; simmer low until bubbles start. Then mix in thawed broccoli. Place in 9 x 13-inch pan. Pour melted margarine and milk into a bowl and mix. Pour over mixture; spread shredded cheese over and bake at 350° for 45 minutes.
Sprinkle on top of casserole. Pour evenly 1/2 cup melted butter over top and bake at 350° for 20 minutes.
Cut pickles in very thin slices. Weigh pickles. Place in large jar or crock. Add equal weight of sugar. Let stand 3 days. Pickles will be crisp and clear.
Melt margarine in 9 x 13-inch baking dish. Make crust of shortening, water and enough self-rising flour to make stiff dough. Roll dough out thick. Spread with chopped apples. Roll up as for jelly roll and with sharp knife slice and drop into melted margarine. Place in oven and cook at 350° until lightly brown.
Cream sugar and butter. Add egg, nuts and flour with baking powder. Add chocolate and vanilla. Drop on cookie sheet. Bake at 400° for 7 to 9 minutes.
Cook macaroni according to package directions. Drain peas and tuna. Drain macaroni. Combine macaroni, cheese, margarine and milk. Mix well. Add tuna and peas. Mix again. Pour into casserole dish. Cover. Bake at 350° for 20 to 30 minutes or until completely warmed.
Toss all ingredients together. Refrigerate for 3 hours. Mound on a platter. Garnish with hard-boiled egg and parsley.
Melt butter. Saute onions and parsley in butter. Add flour and blend well. Add soup as in the can. Add no water to it. Simmer 5 minutes. Add crawfish tails (drained). Simmer 10 more minutes on very low heat. Prebake small pie shells at 350° for about 10 minutes or until lightly browned. Fill with crawfish filling. Bake filled shells for 10 minutes. These are absolutely delicious!
Mix shortening, sugar, eggs and vanilla. Stir in sifted dry ingredients. Chill dough several hours. Roll out small portions on lightly floured board to 1/8-inch. Cut with floured cookie cutters. Bake at 375° for 8 to 10 minutes until light browned. Cool on racks. Makes 5 to 6 dozen cookies.
Brown ground chuck. Add alternately (in small amounts) with brown sugar and soy sauce. Cook until just tender. Put small amount of ground chuck mixture in center of wrap. Moisten edges with baking powder and water mixture. Fold sides to center and moisten edges, then starting at the top, roll firmly and seal with water and baking powder mixture. Drop in hot oil until brown. Drain on paper towels.
Brown the chicken in butter and paprika. Dump browned chicken and remaining butter into large stewing pan. Add the vegetables which have been cleaned and cut into chunks (small things may be left whole). Add spices and water. Stew over low fire for several hours in covered pan. Additional water may be added, if needed. (More vegetables may be added, if desired; however, those quantities given are minimum for this dish.)
Cook vegetables according to package directions; drain. Combine vegetables and next 4 ingredients; spoon into a lightly greased 1-quart casserole. Combine breadcrumbs and butter; sprinkle over casserole. Bake at 350° for 30 minutes or until bubbly and lightly browned. Yields 4 servings.
Put first 5 ingredients into large bowl. Mix remaining ingredients together. Pour mixture of remaining ingredients on and toss. Sprinkle on:
Beat sugars and Crisco. Add one egg at a time. Beat well. Add other ingredients. Fold in nuts and coconut. Bake at 325° for 1 hour.
Dissolve jello in 1 cup of boiling water; let cool. Add 1/2 cup cold water or pineapple juice, crushed pineapple, mashed bananas and frozen strawberries. Place half of the mixture in a mold and let jell. Spread with 1 pint of sour cream. Pour rest of mixture on top of sour cream and chill 4 or more hours.
Preheat oven to 375°. Sift onto wax paper, flour, baking soda, salt and spices. Beat in 3-quart bowl, brown sugar, egg and shortening until light and fluffy. Mix in dry ingredients alternately with applesauce. Stir in raisins. Pour into greased 8-inch square pan. Bake 45 minutes or until toothpick inserted in center of cake comes out clean. Serve warm or cool. Sift powdered sugar lightly over top before serving.
Sift brown sugar and white sugar together if brown sugar is lumpy. Cream together sugar, shortening and margarine until fluffy. Cream together with eggs and fluff again. Sift together dry ingredients. Alternately add it and milk to creamed mixture. Add nuts and maple flavoring. Bake in Bundt pan at 325° for 1 hour and 25 minutes.
Sift dry ingredients. Combine egg, milk and oil. Add to dry ingredients. Stir until moistened. Bake on hot griddle.
Beat egg in a bowl. Add rest of ingredients to egg. Using mixer, beat until smooth. For variation, add blueberries or raisins after turning on griddle.
Saute the sausage, onion, pepper and garlic, breaking the sausage into small pieces. Add all other ingredients; mix well and pour into a 9 x 13 baking dish. Bake at 300° for about 1 hour. Serves 8.
Heat oil in wok or frypan. Stir-fry chicken 3 to 5 minutes. Meanwhile, cook noodles in boiling salted water until just tender. Drain and rinse under hot water. Leave in colander to dry. Add cabbage and onions to chicken along with soy sauce, pepper and sesame oil. Cook 1 minute and toss in noodles. Toss.
Melt chocolate and butter over hot water. Add mashed potatoes, salt and vanilla. Mix thoroughly. Blend in sugar. Knead until smooth. Press into buttered 8-inch square pan. Cool. Cut into squares.
Mix all the ingredients well to coat hot dogs. Then deep fry until golden brown. These are very good. Kids love them.
Peel, cook and drain potatoes. Beat sour cream and cream cheese until well blended. Add gradually to hot potatoes, beating constantly, until light and fluffy. Add seasonings to taste.
On a 12-inch glass plate layer ingredients in order given. Refrigerate several hours or overnight. Serve with corn chips. This is a good Mexican-flavored dip for a crowd!
Combine yeast and warm water. Let stand 5 minutes. Combine flour, baking powder, salt, cinnamon and sugar in a large bowl. Cut in shortening with pastry blender or fork until crumbly. Add yeast mixture and potatoes, stirring until dry ingredients are moistened. Turn dough onto a lightly floured surface. Knead 5 minutes. Place dough in a lightly greased bowl. Cover and refrigerate for 8 hours or overnight. Roll dough 1/2-inch thick. Cut with a 2-inch round cutter and place on ungreased baking sheet. Let rise in a warm place for 20 to 25 minutes. Bake at 400° until lightly brown.
Combine sugar, water and salt in a 2-quart glass dish. Microwave on High for 4 minutes. Stir. Attach a microwave-safe candy thermometer to bowl. Microwave on High to a temperature of 265° or hard-ball stage. Place Marshmallow Creme in a large mixing bowl. Pour hot syrup in, a bit at a time, beating with an electric mixer until candy will hold a fairly stiff peak. Stir in nuts, vanilla and food coloring if desired. Drop by teaspoonfuls onto waxed paper.
Roll or crush vanilla wafers until powder. Add pecans and milk. Roll into long log with Reynolds Wrap. Store in freezer.
Cream shortening and sugar. Add eggs. Sift flour, baking powder and salt. Add alternately with liquid. Mix in other ingredients and pour into 2 greased and floured loaf pans. Bake at 350° for 1 hour.
Combine eggs, milk, flour and salt; beat with whisk or rotary beater until smooth. Combine sugar and cinnamon; toss with apples to coat. Grease two 9-inch pie plates with butter. Put half of the apples in each pie plate. Pour half of the batter over apples in each plate. Bake at 375° for 30 to 35 minutes or until light brown. Serve hot, cut in wedges. Makes 8 to 12 servings. (Can be successfully cut in half.)
Saute onion in margarine. Add water and bouillon. Heat to boil; stir until cubes dissolve gradually. Add noodles and salt. Cook 3 minutes. Cook and drain broccoli. Add to broth and noodles. Add garlic powder; cook 4 minutes.
Heat almonds in heavy skillet along with sugar and butter. Stir until almonds are toasted and sugar is brown, about 15 minutes. Stir in vanilla. Drop in clusters. Sprinkle with a little salt. Cool.
Mix all ingredients together. Bake at 350°, covered, for 1 1/2 hours.
Combine all ingredients in saucepan; bring to boil. Pour over patties. Bake in 350° oven for about 15 minutes.
Boil giblet and neck bone in lightly salted water until tender. (Pressure	cook for about 15 minutes is better.) Cool and remove meat from neck bone, cut it and the giblets into very small pieces and set aside. Break up sausage roll(s) in a	large heated skillet. Drain fat; add onions and celery. Saute lightly. Add giblets, apples, walnuts, raisins, stuffing mix and chicken broth. Mix well, heating it through. Allow to cool before stuffing. Do not stuff turkey until just before putting turkey in	oven. Rub salt inside cavities before stuffing.
Sift first 5 ingredients and pour into 8 x 8-inch pan. Add next 3 ingredients. Pour warm water over all and mix. Bake 30 minutes at 350° in ungreased pan.
Melt and cool the shortening. Blend cocoa, sugar and eggs. Add combined dry ingredients (flour, baking powder and salt). Stir in the chopped nuts and vanilla. Bake in a 9-inch square pan for 25 minutes at 350°. Cut into squares.
Mix in order given. Drop by teaspoonfuls on ungreased cookie sheet. Press with floured fork. Bake at 325° for 12 to 14 minutes. Cookies brown around edge. Makes about 7 dozen.
In a saucepan, combine blueberries, honey and enough water to just cover the berries. Bring to a boil and boil 5 minutes. In a separate bowl, mix flour with the 1 cup water until smooth. Stir mixture into hot berries; cook until slightly thickened. Stir in lemon juice. Serve either hot or cold. Also makes good ice cream topping.
Combine oats and milk; allow to stand 15 minutes. Preheat oven to 400°. Stir egg, oil, 1/2 cup brown sugar, chocolate chips and 1/2 cup pecans into oat mixture. In a large bowl, combine flour, baking powder and salt. Add oat mixture to flour mixture, stirring just until all dry ingredients are moistened. Fill each cup of a lightly greased 12-cup muffin tin 2/3 full with batter. Sprinkle tops with remaining brown sugar and pecans. Bake 20 to 25 minutes or until the top of a muffin springs back when lightly touched. Serves 12.
Combine all ingredients and cook for 20 minutes. Slowly pour into hot sterile jars and seal.
Cut chicken into 1-inch pieces and parboil. Cut up broccoli and parboil.
Cook hamburger and drain. Combine pinto beans, taco sauce, Chili-O and tomato paste. Add water to desired thickness and bring to a boil. Pour chili mixture over nachos. Add onions, cheese, tomatoes and sour cream.
Bring frozen cherries, sugar, flour and extract to boil. Cook one minute, cool. Pour filling in crust. Place pie in 425° oven and bake for 30 minutes.
Make jello with hot water and drained pineapple juice. Add all but sour cream. Put 1/2 of mix in a 7 x 9-inch pan (about 2 1/2 cups). Refrigerate. Keep other 1/2 at room temperature. When set, spread sour cream on top and put remaining mix on top. Refrigerate until serving time. Keep unserved part in refrigerator.
You can use pork or chicken or even ground beef. The chicken does not have to be paper thin.
Boil the first 6 ingredients until thick, then cool. Add the rosamarina. Mix together with the Cool Whip.
Dissolve jello in hot water. Stir in sherbet and drained fruit. Chill until congealed.
Grease a 9 x 13-inch pan with oleo. Sprinkle rice in pan evenly. Place chicken pieces on rice. Mix soup and water; pour over chicken and rice. Sprinkle onion soup mix on top. Cover tightly with foil. Bake at 350° for 2 hours.
Line bottom of dish with one can of rolls. Mix together cheese, vanilla, sugar and eggs (minus 1 egg white). Spread over rolls. Put other rolls on top. Brush with egg white. Bake at 350° for 30 minutes. Cool and cut into squares.
Melt oleomargarine. Work in peanut butter and sugar. Chill overnight.	Melt chocolate chips and paraffin together in double boiler or microwave. Dip chilled	peanut	butter mixture in chocolate and place on wax paper. Peanut butter mixture may be shaped as desired or cut into squares.
Brew tea using water and tea bags. Mix tea, sugar and lemonade. Just before serving, stir in ginger ale and pour over crushed ice. Garnish with sprig of mint. Makes 10 servings.
Tear chicken breasts into pieces and put into a baking dish. Combine soup, milk and pour over chicken; add butter dotted around the top. Add prepared stuffing on the top and bake at 350° until brown.
Thoroughly cream shortening with both sugars; add eggs, one at a time, and blend well. Stir in oatmeal and Raisin Bran. Sift flour with baking powder and soda. Stir into creamed mixture. Add vanilla and peanuts. Roll into small balls; place on greased baking sheet and press with the tines of a fork to flatten. Bake in moderately hot oven (375°) for 10 minutes or until lightly browned. Makes 7 dozen small cookies.
Brown and drain sausage. Mix together slightly beaten eggs, milk, salt, mustard, cheese and bread. Add sausage. Pour into greased 9 x 13-inch pan. Bake at 350° for 1 hour. May store in refrigerator overnight and bake in the morning. Serves 6 to 8.
Cook noodles in boiling water for 20 minutes. Drain. Brown ground beef and onion. Drain off excess fat. Combine ground beef, soups, sour cream and Italian seasoning into large saucepan and simmer for 10 minutes, stirring frequently. Serve immediately. Makes 8 servings.
Dip cube steak in milk, then in flour to coat. Place in hot oil in electric skillet. Brown on both sides. Add cubed potatoes, soup and water. Cook on low until potatoes are tender. Serve with salad or vegetable for a quick meal.
Mix the first 4 ingredients and make patties. Brown in a little fat. Remove browned patties. To the grease, add the flour. Stir until browned. Add the water and gravy. Return patties to baking dish. Add gravy. Bake at 350° for 45 minutes.
In a 3-quart saucepan, combine soup, milk, cheese and pepper. Add noodles and chicken. Over low heat, heat through, stirring occasionally. Serves 4.
Combine water with concentrates; stir. Add pineapple juice, sugar and lime juice; chill. When ready to serve, pour over ice and add ginger ale and carbonated water.
Combine drained beans, green pepper, celery, onion and pimiento in large bowl. Combine the vinegar, sugar, oil, salt and pepper. Stir until sugar is dissolved. Pour mixture over vegetables and mix thoroughly. Refrigerate several hours or overnight, stirring occasionally. Drain before serving. Makes 10 generous servings.
Trim crust from bread; cut into strips. Dip into Eagle Brand milk. Roll in coconut. Lay on well-buttered cookie sheet and bake at about 350° until golden brown. These are delicious.
Mix and bake at 350 degrees till hot and bubbly, 20 to 30 minutes.
Mix all ingredients together and form into quarter pound patties. Best if grilled over charcoal, medium heat, for approximately 10 minutes each side.
Cook Shoe Peg corn until almost done. Add cream cheese and green chiles. Salt and pepper to taste. Cook corn until done. If mixture becomes too thick, add a little milk. Serve hot.
Mix cheese until soft and fluffy. Beat in sugar and peanut butter. Slowly add milk, blending in mixture. Fold in whipped cream. Pour into graham cracker crust. Freeze until firm, then wrap after pie is frozen. To serve: while frozen cut into small pieces. Return to freezer. Let cut pieces stand 5 to 8 minutes before serving. Pie stays "creamy-smooth" even when kept frozen for a week.
Combine ingredients in large Dutch oven and simmer over low heat approximately 2 hours before serving.
Pastry: Combine flour, butter and powdered sugar. Mix until smooth. Spread into square pan. Bake at 350° for 15 minutes.
Cream oleo, Crisco and sugar. Add eggs and beat well. Add flour (just a little at a time) and beat well after each addition. Add vanilla. Pour in heated and greased Bundt pan. Bake 1 hour at 325°.
Mix pie filling and condensed milk. Add pineapple, Cool Whip and marshmallows. Mix well. This also freezes well.
Makes 2 large pies, 9-inch. Bake at 400° for 20 minutes, then turn to 350° and continue baking until done (total baking approximately 1 hour).
Preheat oven to 375°. Prepare brownie mix in batter bowl according to package directions. Place parchment paper on 15-inch pizza pan. Pour brownie mixture on paper and spread into a 15-inch circle. Bake 15 to 20 minutes or until set. Cool to room temperature.
Peel carrots, slice and cook until barely tender. Drain. Heat oil, soup, vinegar, soup and spices until blended. Combine carrots, peppers and onion. Pour heated vinegar mixture over all. Refrigerate for 24 hours.
Brown beef, onion, bell pepper and garlic. Drain. Add next 6 ingredients. Simmer uncovered 20 minutes. Cook spaghetti as directed. Drain. Toss with butter. Serve sauce over spaghetti. Top with Parmesan cheese.
Beat eggs and add all other ingredients, then add flour. Press with Italian pizzelle iron until golden brown.
Microwave on High about 13 to 14 minutes, stirring every 3 to 4 minutes. Put in baked pie shell. Top with meringue and brown.