HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat eggs and add sugar. Bake in tube pan at 350° (do not preheat) for 1 hour.
Brown beef in large saucepan. Add water and bring to a boil. Lower heat; simmer 20 minutes (covered) or until meat is almost tender. Stir in tomatoes with their liquid, breaking up chunks with spoon. Add bouillon, pepper, thyme and marjoram.	Simmer 1 hour. Add carrots, celery, onion and rice for the last 30 minutes of cooking.
Mix dry ingredients. Add milk, eggs and vanilla. Mix or beat thoroughly. Cook in melted butter. Add a small amount of butter to pan. Add some batter and roll around to spread evenly. Turn once. Serves 4.
Peel and slice potatoes thin and parboil with salt for 5 minutes. Drain. Add soup and milk. Add grated onion. Place potato mixture in greased baking dish. Top with cheese and paprika. Bake at 300° for 30 to 40 minutes.
Preheat oven to 325°. Use a 9 x 13-inch pan. Cream butter and sugar. Add vanilla, eggs and chocolate. Stir in flour slowly. Add nuts. Bake for 35 minutes.
Combine all juices with dry pudding. Add fruit and chill. Before serving, add sliced bananas and sprinkle with coconut and strawberries.
Put all ingredients in bowl and mix by hand. Bake in greased and floured tube pan at 350° for 1 hour and 20 minutes, longer if needed.
Combine Marshmallow Creme, sugar and vanilla. (Add sugar until mixture is stiff enough to shape into logs. May not need the whole pound.) Shape into 4 x 1-inch rolls. Chill for 2 to 3 hours. Combine caramels and water in double boiler and melt. Dip rolls into melted caramel and roll in pecans. Chill for 1 hour, then cut into slices.
Combine 1/2 teaspoon salt and 1/2 teaspoon pepper and flour. Dredge chicken breast with flour mixture. Brown on both sides in oil. (Use Dutch oven.) Add consomme, cover and cook 15 to 20 minutes.
Place bread crumbs in 1 1/2 quart baking dish.	Mix the remaining ingredients together and pour over the bread crumbs. Dot with 2 tablespoons more of butter. Place baking dish in larger pan and pour 1 to 1 1/2 inches of hot water in larger pan. Bake at	350° for 40 minutes	or until silver knife inserted comes out clean. Serve warm with sauce on whipped cream (better if milk is heated before adding other ingredients).
Mix first 3 ingredients and spread in greased 13 x 9-inch pan.
Mix well shortening, sugar and molasses. In another bowl, mix remaining ingredients together well. Pour flour mixture into molasses mixture. Chill dough 2 to 3 hours. Preheat oven to 370°. Lightly grease baking sheet. Divide dough into 3 parts. Put two parts back in refrigerator until ready to use. Roll dough out to 1/2-inch thickness. Use any cookie cutter; cut and place on baking sheet. Bake for 10 to 15 minutes.
Combine all ingredients in large pot. Add shrimp in shell and cook no more than 20 minutes.
Dissolve gelatin in boiling water; add cold water and lemon juice. Gradually add gelatin to cream cheese, mixing until blended. Chill until thickened, but not set; fold in marshmallows, pineapple and nuts. Pour into 6-cup ring mold; chill until firm. Unmold onto serving plate. Garnish with flaked coconut and Kraft Funmallows mini marshmallows, if desired. Makes 6 servings.
Mix softened butter and 1/2 cup sugar in a bowl; add eggs and grated rind from 1 orange. Mix well; add flour and baking powder. Mix well and add juice from 1 orange and pour into well-buttered 8-inch pie plate. Place in oven at 375° for 4 minutes; reduce heat and bake at 350° for 25 to 30 minutes longer. As soon as cake is baked, put it on a plate. While still warm, pour over it the juice of the two remaining oranges, with 1/2 cup sugar that has been dissolved.
Cook first 5 ingredients together until hot, then stir in the 2 cups of powdered sugar and vanilla. Pour on cake rapidly and spread.
Place the tea bags in boiling water. Let steep until water is cool. Mix sugar, thawed orange juice, thawed lemonade and 10 cups cold water together. Stir in tea. Mix all well. Refrigerate. Makes 1 gallon.
Mix 3 egg yolks with 1 can condensed milk. Squeeze the juice of the 3 lemons into the mixture slowly. Pour into pie crust.
Bake cake as directed on package; then pour batter into a 13 x 9-inch pan. Bake at temperature and time as directed on package. Remove cake from oven and let cool. With a meat fork, poke holes all over top of cake. Mix Jell-O with 3/4 cup boiling water and 1/2 cup cold water. Pour Jell-O mixture into holes on cake. Cool cake in refrigerator. Beat instant pudding, Dream Whip, milk and 1/2 teaspoon vanilla until thickened. Place topping on cool cake.
Mix all ingredients well and add 1 can tomato soup (10 3/4 ounce) plus 1/2 can water. Stir until smooth and add 1 cut up chicken.
Mix all ingredients. Preheat oven to 350°. Bake in a medium size casserole dish for about 40 minutes until golden brown.
Saute onion and bell pepper in oleo. Add all other ingredients and bake 1 hour at 350°. Double this recipe to fill 9 x 13-inch baking dish.
In pie plate, place bread crumbs; coat chicken. In large skillet, heat oil and brown chicken on both sides. In small bowl, combine remaining ingredients, except onion; blend well.
In large pan, saute onion and celery in butter. Add remaining ingredients. Cook on low heat until potatoes are cooked. Stir frequently.
Peel eggplant and cut into 1/2 inch slices. Cook in boiling water 15 minutes, until tender. Drain well and mash. Add eggs, cream, bread crumbs, onion, salt, pepper and cheese. Blend well. Pour into greased 1 1/2 quart casserole dish. Combine butter and cracker crumbs. Sprinkle over top of casserole. Bake at 350° for 30 minutes. Makes 3 to 4 servings.
Crumble Blue cheese into other ingredients. Stir thoroughly and store in refrigerator.
Mix cooked macaroni and all other ingredients well. Pour into buttered casserole dish. Bake at 350° for 25 to 30 minutes.
Brown and drain ground round. Add remaining ingredients and simmer 1 hour and 30 minutes.
In covered saucepan, cook carrot, onion and celery in butter over low heat until tender. Add broth; cook and stir until thickened and bubbly. Stir in half and half and cheese until cheese melts and soup is heated through. Do not boil!
Line three 9-inch round cake pans with wax paper. Grease and flour wax paper. Set pans aside. Stir together first 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrots and next 3 ingredients. Pour batter into prepared cake pans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in a center comes out clean. Drizzle Buttermilk Glaze evenly over layers. Cool in pans on wire racks for 15 minutes. Remove from pans and cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake.
Beat egg whites and set aside. Cream shortening, sugar, margarine, soda, vanilla and egg yolks. Add rest of ingredients except egg whites. Beat ingredients until smooth. Fold in egg whites. Pour in 2 round pans or 9 x 13-inch pan. Bake at 325° for 25 minutes.
In a large skillet, heat oil and brown beef. Stir in onion soup mix blended with 1 1/2 cups water. Simmer, covered, stirring occasionally for 30 minutes. Add green peppers and simmer, covered, for 10 minutes or until beef is tender. Stir in cornstarch, blended with remaining water. Bring to a boil; then simmer, stirring constantly, until sauce is thickened, about 5 minutes. Serve over hot cooked rice. Makes 6 servings.
Mix dry ingredients with mashed potatoes. Add egg. Mix again. Add enough milk to make pancake consistency. (Mix will be lumpy.) Drop by tablespoon onto preheated pre-greased griddle. When served, may butter like regular pancakes.
Peel, core, seed and coarsely chop tomatoes (about 13 cups). In a six to eight quart dutch oven combine all the above ingredients. Bring to a boil then reduce heat. Boil gently, uncovered for 1 1/2 hours or until it is thick and reduced by half. Stir mixture occasionally. Immediately ladle chili sauce into hot sterilize half pint canning jars leaving a 1/2 inch head space. Wipe the jar rims and adjust lids. Process in a boiling water canner for 15 minutes. Start time when water begins to boil. Remove jars and cool on wire rack. Makes 7 half pints.
Mix first 6 ingredients. Cook rice and add to first mixture. Mix milk, Miracle Whip, Worcestershire sauce and pepper.
Add 2 teaspoons of vinegar to the 2 cups of milk and let it set out until it reaches room temperature. Add egg yolks and oil to milk. Sift dry ingredients and mix all together.
Arrange bread slices in greased 9 x 13 baking pan. In large bowl, beat together eggs, milk and sour cream. Add salt and meat. Mix. Pour over bread and sprinkle with cheese. Best if refrigerated overnight. Bake at 350° for 50 to 60 minutes.
Brown meat in a large frying pan. Add rest of ingredients and cook until meat and potatoes are done. Serve over rice or wrap in flour tortillas.
Mix yeast, sugar and warm water in 2-cup measuring cup. Let this rise to top of cup. Mix boiling water, Crisco, sugar and salt in large bowl; stir until Crisco melts. Add yeast mixture. Add beaten eggs. Beat in flour. Cover bowl and let rise until double. Punch bread down and turn out on floured wax paper. Knead like biscuits. Roll out and cut with small cutter. Dip each piece in melted butter.
Add 2 or more teaspoons of the mix to a mug of steaming hot water.
Combine mustard, margarine, poppy seed and onion. Cut rolls into halves without pulling apart. Spread both sides with mustard mixture. Cut ham and cheese into pieces and assemble on rolls. Put back into pans and cover with foil. Bake at 300° for 10 to 15 minutes, until cheese melts. Cut apart and serve. Can be frozen.
Cook first 3 ingredients, then add soda and cream of tartar. Pour over popcorn. Stir until coated well. Pour into dish pan; put in oven for 1 hour at 250°. Stir every 15 minutes. Remove from oven; stir until cool.
Mix cream cheese, sour cream, ham (drained), celery and onions together. Add Hidden Valley Ranch dressing. Cover and refrigerate until ready to use.
Mix sugar, oil and vinegar together. Add other ingredients to vinegar mixture. Mix together and store in refrigerator.
Mix all ingredients together. Bake in greased pan at 350° for 45 minutes.
With mixer, beat shortening, butter, sugar and vanilla. Slowly add warm milk. Whip 7 minutes.
Grease (or Pam) 9-inch pie plate; sprinkle cooked bacon, cheese and onion in plate. In blender beat remaining ingredients 15 seconds on high or minute with wire whisk or hand beater until smooth; pour into pie plate. Bake 35 to 40 minutes until knife inserted in center comes out clean. Cool 5 minutes, cut into wedges and serve.
Sift together the flour, soda, salt, baking powder and sugar. Add the buttermilk, egg and oil to the flour mixture. Cook on hot griddle.
Mix these ingredients well. Blend good. Roll into rolls. Wrap in wax paper. Chill until firm. Slice thin and bake at 350° for 10 to 12 minutes. You can freeze these cookies and slice and cook later.
Mix all ingredients in a bowl in the order given. Drop by teaspoonfuls on a greased cookie sheet. Bake at 325° until brown.
Mix eggs, meat, milk and corn flakes together. Put it in a loaf pan. Put ketchup on top. Bake at 350° for 1 hour.
Drain all beans and place in ovenproof dish. Crumble bacon and use 2 tablespoons of drippings to beans. Add all remaining ingredients and mix well. Bake at 350° for 1 hour. Garnish with green pepper, sliced.
Mix milk, salt, pepper and eggs together. Pour over chicken and let set for 2 or 3 hours. Then roll in flour and fry about 30 minutes (15 minutes on each side).
Brown hamburger meat and onion. Add tomatoes, tomato sauce and spices. Add macaroni; cook until macaroni is tender.
Mix crushed crackers, sugar and butter. Press mixture into bottom of 9 x 13-inch pan. Bake in preheated oven at 350° for 10 minutes. Let cool.
Mix all ingredients and blend well. Pour into 9-inch unbaked pie shell. Bake 45 minutes at 350° or until crust is brown and custard is firm.
Bake chocolate cake as directed. When still warm, poke holes and pour over fudge topping and caramel and Eagle Brand milk. Spread Cool Whip, crush up Butterfingers and sprinkle on top.
Mix flour, salt and pepper; roll beef cubes in mixture. Shake off excess. Melt shortening over high heat. Brown beef on all sides. Pour on 4 cups boiling water. Stir and add lemon juice, Worcestershire sauce, onion, bay leaves and allspice. Lower heat, cover and simmer 1 1/2 to 2 hours until meat is tender. Add vegetables and cook 20 to 25 minutes. Serves 4.
Soften cream cheese. Add powdered sugar and Cool Whip. Blend until well moistened. Pour into pie shell. Top with pie filling and chill.
Brown beef and onion; drain grease and add the rest of ingredients. Heat through; serve with grated cheese, sour cream and Fritos.
Shred cabbage; slice onion. In large mouth jar, place a layer of cabbage, then a layer of onion rings until all used up. Pour 7/8 cup sugar over this.
Dissolve yeast in warm water. Mix in sugar, flour and 1/2 of oleo. Sprinkle more flour on waxed paper and knead. Let rise. Pinch off dough, make into rolls and place in pans greased with remaining oleo. Bake at 350° until done.
Put Jell-O and marshmallows in mixing bowl. Add boiling water; stir until marshmallows are partly melted. Add crushed pineapple and mix. Refrigerate until partly jelled. Remove from refrigerator. Add nuts, cottage cheese and cherries that have been cut into small pieces. Fold in the whipping cream that has been beaten stiff. Return to refrigerator.
Melt chocolate with butter in a saucepan. Add remaining ingredients and beat thoroughly. Pour into buttered pan and chill about 6 hours. Cut into squares.
Brown meatballs. Put in pot with chili sauce and cranberry sauce that has been stirred. Cook together for about 1/2 hour. Serve over rice.
Combine cream cheese, sugar, milk and coconut in electric blender container. Cover and blend at medium speed for 30 seconds. Fold into whipped topping and add extract. Spoon into crust. Freeze until firm, about 4 hours. Sprinkle with additional coconut, toasted, if desired. Let stand at room temperature 5 minutes before cutting, if necessary, for creamier texture. Store any leftover pie in freezer.
Mix flour, butter and pecans and pat out in pizza pan. Bake at 350° for about 20 minutes or until brown. Let cool. Mix cream cheese, powdered sugar and Cool Whip. Spread on crust. Top with fresh strawberries sliced and mixed with strawberry glaze.
Slightly dredge chicken breast into Cajun spices. Shake excess. In saute pan, heat oil until water droplets bubble. Carefully put spiced chicken in hot oil. Brown both sides. Remove from hot oil and place in baking dish. Bake until tender.
Whisk egg yolks in top of double boiler. Add lemon juice, rind, cornstarch and cold water and blend well. Add sugar, boiling water and butter and put over heat, stirring until thick. Cover and cool. Beat egg whites until stiff. Add cream of tartar and confectioners sugar. Beat in well. Pour lemon mixture into cooked pie shell and cover with meringue mixture. Bake at 225° until brown, about 20 to 30 minutes. Cool on rack away from drafts.
Mix shortening and sugar together; cream them. Add remaining ingredients. Mix and pour into small lined bread pans. Bake it at 350° for 1 hour.
Cook noodles and drain. Add all other ingredients and bake at 350° for 45 minutes.
Mix all ingredients except ginger ale. Add ginger ale when ready to serve. Serves 25 people. Can be doubled.
Cover whole chicken in water; cook with onion, celery, salt, pepper and garlic powder until done in large saucepan. Debone chicken and set aside. Add 2 cans cream of chicken soup to juice from cooked chicken. Put deboned chicken back into pot with first mixture. Stir until thick. When it bubbles, add Bisquick recipe for dumplings (on side of box). Cover and simmer according to box recipe.
Dissolve Jell-O in boiling water. Drain blueberries and pineapples, saving liquid. Add enough water to make 1 cup. Add to Jell-O. Stir in drained fruit. Pour into a dish; place in refrigerator until firm.
Combine 1/4 cup butter, water and contents of stuffing mix seasoning packet in pan. Stir and bring to a boil. Remove from heat and add crumbs. Let stand 5 minutes. Stir mixture and spoon along both sides of a 2-quart baking dish. Arrange broccoli down center. Sprinkle with salt. Melt 2 tablespoons butter and stir in flour. Remove from heat, adding cream cheese. Stir until smooth. Add milk and bouillon. Return to heat and cook, stirring constantly. Add green onions. Spoon sauce over broccoli; sprinkle with cheese. Cover and bake at 350° for 40 minutes, until broccoli is tender. Sprinkle with paprika. Yield: 6 servings.
Combine sugars, salt, milk, yams and corn syrup in heavy 4-quart saucepan. Stir until all is mixed thoroughly. Cook over medium heat until sugar is dissolved and it comes to boil. Reduce heat and cook to 224° on candy thermometer or soft-ball stage. Remove from heat; add butter. Do not stir. Cool to 110°. Chop 1/2 cup pecans. Add vanilla to cooled mixture. Beat until candy stiffens and loses gloss. Stir in chopped nuts. Spread candy on greased 9-inch pan. Top with last 1/4 cup pecan halves. Cut into squares.
Melt the butter. Blend all ingredients together. Pour into a greased and floured pan. Bake at 350° for 1 hour. Makes 2 loaves.
Combine egg, salt, pepper, mustard, horseradish and Worcestershire sauce. Mix well. Add chopped onion and tomatoes. Mix meat and blend crumbs; pour in egg mixture. Press into a greased loaf pan. Bake 1 hour at 350°. After 1 hour, take out of loaf pan. Spread catsup on top and sides. Bake an additional 15 to 20 minutes.
Boil water and raisins until water is gone; cool. Cream the shortening and sugar. Sift flour, soda and salt and add to creamed mixture. Add vanilla and cooled raisins; mix well. Wet hands. Form dough into balls and roll in sugar. Bake at 350° until brown. Yields 7 dozen.
Mix 1 egg, cake mix and margarine. Press into 9 x 13-inch buttered pan. Combine remaining ingredients and pour over batter. Bake at 350° for 20 to 25 minutes. Serves 18.
Cream sugar and shortening. Add eggs and chocolate. Add dry ingredients alternately with cola beverage. Bake at 350° for 40 minutes in square pan.
Heat oven to 375°. In 2-quart casserole, cream together butter and sugar until fluffy. Stir sifted dry ingredients in alternately with milk. Beat until smooth. Spoon fruit over batter. Sprinkle with sugar. Pour fruit juice over top. Bake 45 to 50 minutes.
Day before, prepare the dressing. Combine the mayonnaise, onion, celery, mustard, salt, pepper and Worcestershire sauce. Cover and refrigerate overnight to allow flavors to develop.
Saw off the hock end of the ham so that it will fit into a covered roasting pan. Save the hock to use for seasoning vegetables. Place the ham in the roasting pan and cover with water. Bring to a boil. Cover. Remove from the heat and let stand for several hours.
Mix ingredients together. Bake in a sheet pan for 30 to 35 minutes. Cool completely.
Boil or cook chicken breasts in microwave until done. Saute onions and celery in margarine for 5 minutes. Add chicken broth, soy sauce and soup. Simmer 2 minutes. Add chicken. Place rice in bottom of a 9 x 13-inch pan. Pour mixture on top. Bake at 350° for 10 to 15 minutes. Put cashews on top. Bake 5 minutes more.
Bake cake as directed on package, using 13 x 9-inch pan. As soon as cake comes from oven, poke holes in cake with fork. Pour Kahlua evenly over cake. Cover with plastic wrap and refrigerate overnight. In the morning, cut cake in half. Crumble 1/2 into bottom of punch bowl and pack down. Mix 2 boxes of mousse according to package and spread evenly over crumbled mixture. Spread 1 Cool Whip over mousse. Crumble 3 Heath bars and sprinkle over mousse and Cool Whip. Repeat with remaining ingredients for second layer. Enjoy!
Mix egg, milk, and salt. Allow bread to soak. Combine meat and vegetables. Mix in bread. Shape into loaf. Put in pan and top with ketchup. Bake at 350° for 1 1/2 hours.
Preheat oven to 375°. Put butter or margarine in a large casserole dish; place in oven. When butter softens, spread over bottom and sides of dish. Prepare a thin batter by sifting together all the dry ingredients and stirring in the milk. Pour the batter into the buttered dish. Spread the fruit over the batter. Peaches, cherries, apricots or berries may be used. Bake for 45 minutes. The batter rises through the fruit and makes a brown crust. Serve slightly warm with whipped cream or ice cream.
In 1-quart casserole, blend soup and milk. Stir in tuna, eggs and peas. Top with chips. Bake in a 350° oven for 30 minutes. Makes 3 to 4 servings.
Mix water and yeast together until dissolved. Add sugar and oil; mix well. Add salt and 2 1/2 cups flour. Mix into a ball. Turn onto floured board. Add remaining flour until a bread-type consistency. Put in lightly greased bowl. Cover and let rise until double. Spread on 1 large pizza pan or 2 small. Bake at 325° for 5 minutes. Add favorite pizza toppings and sauce; bake at 425° for 15 minutes.
Grease twelve 2 1/2-inch muffin cups. Heat oven to 425°. Sift flour, baking powder, sugar and salt into a medium size mixing bowl. Add corn meal; stir to mix well. In a small bowl, beat eggs with a fork. Add milk and oil. Add all at once to dry ingredients; stir until moistened. Batter will be lumpy. Drop batter from a tablespoon into the prepared muffin cups, filling each cup half to two-thirds full. Bake for 15 to 20 minutes, or until golden brown. Remove from pan and serve hot with butter.
Let spinach thaw; squeeze out all water. Add the remaining ingredients. Mix well. Let chill at least 2 hours or overnight. Serve with chips or crackers.
Mix dry ingredients well. Pour in milk; add egg yolks and butter. Cook over heat until it begins to thicken. Add pineapple.	Pour in pie shell(s) and bake.
Toss vegetables together. Mix dressing of mayonnaise, cider vinegar and sugar. Pour over vegetables. Chill for at least two hours to let the flavors mix before serving.
Mix first six ingredients and pour into 9 x 13-inch pan. Sprinkle box of yellow cake mix on top. Pour melted butter over this. Sprinkle pecans over top. Bake at 350° for 1 hour. Check and cook longer if needed.
Mix sugar, Nucoa and egg yolk. Add flour, nuts and vanilla. Spread in jelly roll pan. Beat egg white slightly and spread over batter. Sprinkle with 1/2 cup chopped nuts. Bake 1 hour at 225°. Cut into squares while still warm.
Crumble and brown sausage; set aside. Mix hot roll mix as directed except don't let it rise.	Take a piece of foil a little longer than a cookie sheet; spray the foil and your hands with Pam. Then knead the dough about 3 to 5 minutes. Then press the dough out about the size of a cookie sheet. Put crumbled sausage over dough, then crumble cheese over dough. Roll and wrap with foil and bake at 375° for 20 minutes, then unwrap and bake for 10 more minutes or until brown. Slice, serve and enjoy.
Mix last five ingredients and pour over crackers. Let sit about an hour and then store in Tupperware container.
Devein and shell shrimp leaving fantail. Mix eggs, milk, baking powder and vinegar. Marinate shrimp at least 1 hour. Add seasoning liberally to flour. Dip shrimp in flour, batter and flour again. Fry in oil until brown, turning once, about 2 to 3 minutes.
Stir together sugar and corn syrup in a 2-quart bowl. Microwave for 4 minutes on High. Add peanuts; stir well. Microwave for 4 minutes on High. Add butter and vanilla; stir well. Microwave for approximately 1 to 1 1/2 minutes on High. Watch carefully. Add baking soda and stir until light and foamy. Pour at once onto buttered cookie sheet; spread as thin as possible. Cool 30 to 60 minutes and break into pieces.
Boil macaroni in water until tender. Place layer of macaroni, cheese, bread crumbs, green pepper and onion in baking dish, continuing until all is used. Thoroughly beat eggs. Add milk. Pour over macaroni. Sprinkle with pepper and salt. Dot with butter. Bake in moderate oven 30 minutes.
Combine jello and cottage cheese. Fold in berries and Cool Whip. Let set. Very good.
Cook soupettes according to directions. Rinse and cool. In pan, bring to boil juices, sugar, flour, eggs, salt, cornstarch and lemon juice. Make like gravy. Mix in soupettes and refrigerate overnight.