HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fold drained bread into eggs and cook until soft set. Fold into greased 8 x 8-inch baking dish and sprinkle with salt and pepper. Cover with Swiss cheese slices and sprinkle with bacon. Bake at 400° for 15 minutes. Can be made the day before. Doubling the recipe fills 9 x 13-inch pan.
Mix cocoa, flour and sugar. Stir in liquid. Cook until it boils. Remove from stove. Add butter; stir.
Whip cream cheese in one bowl. Whip whipping cream in another bowl. Add sugar and vanilla to cream cheese and whip. Fold cream into cheese mixture. Pour mixture into pie shell and pour pie filling on top. Any flavor pie filling will work. Chill and enjoy.
Season chicken with salt and pepper. Melt butter in broiler-proof baking dish large enough to hold chicken in single layer. Turn chicken in butter to coat. Arrange skin side down in baking dish; broil in preheated broiler about 6 inches from heat source for 5 minutes. Remove from broiler and turn skin side up. Return to broiler about 5 minutes. Mix remaining ingredients. Sprinkle evenly over chicken; baste well with butter. Bake in 400° oven for 10 minutes or until tender. Just before serving, reheat broiler. Place chicken briefly under broiler to brown. Makes 4 servings.
In a mixing bowl, beat egg yolks until slightly thickened. Gradually add 3/4 cup sugar, beating until thick and lemon colored. Beat in vanilla. Combine the flour, cinnamon and salt. Add to batter and beat until smooth. In another mixing bowl, beat egg whites on medium speed until soft peaks form. Add remaining sugar 1 tablespoon at a time, beating on high until stiff peaks form. Fold 1/4 of the egg whites into batter. Fold in remaining egg whites. Fold in nuts. Spoon into a greased 10-inch tube pan. Bake at 350° for 50 minutes or until cake springs back. Cool. Run knife around cake. Remove from pan.
Brown the meat, then add the onion and garlic. Cover and let steam 15 minutes. Stir in chili sauce and powder. Add the remaining ingredients; cover. Let cook 20 minutes. Red pepper flakes can be added to increase spiciness.
Melt the first 3 ingredients in top of double boiler. Add green chilies and corn. Sprinkle top with grated cheese or bread crumbs.
Cook sausage over medium heat until done, stirring and crumbling well. Drain on	paper towel and set aside. Spread each slice	of bread with oleo. Cut bread into cubes and place in a 13 x 9 x 2-inch baking dish. Sprinkle with sausage and top with cheese. Combine remaining ingredients and pour over mixture. Bake in preheated oven at 350° for 1 hour. Serve hot.
Arrange rhubarb in a 10-inch greased baking dish. Mix other ingredients until crumbly and sprinkle this mixture over the rhubarb. Bake about 40 minutes in a 375° oven. Serve warm or cold.
Mix lemonade concentrate, Eagle Brand milk and Cool Whip together. Pour into graham cracker crust. Refrigerate overnight to blend flavors. Refrigerate any leftovers.
Mix sugar, milk and butter in saucepan and bring to a rolling boil. Boil for 5 minutes. Remove from heat and add peanut butter and marshmallow. Mix well. Stir in flour, mixing well. Pour into a well-greased 9 x 13-inch pan.
Brown sausage and onion. Do not drain. Combine all other ingredients in large bowl. Add sausage and onion. Mix well. Pour into greased 9 x 13-inch pan. Cook in 350° oven for 30 to 40 minutes.
Stir can of cranberry sauce in a large bowl. Peel orange and remove all white pith you can. Cut orange into small sections. Add to cranberry sauce. Add raisins and nuts to the mix. Pour into a pretty bowl and chill at least one hour. Keeps in the refrigerator 2 weeks to 1 month. I freeze leftovers from holiday to holiday. Makes 6 to 8 servings.
Mix the first 3 ingredients and let stand 10 to 15 minutes. Add salt, flours and oil. Mix 5 minutes. Let rise. Punch down; divide into 12 sections. Roll each out. Let rise 20 minutes. Place on wire mesh in oven and bake at 475° for 5 minutes.
Slice cucumbers. Soak in lime water to cover for 12 hours, then wash in tap water. Soak cucumbers for 4 hours in salt water, then wash in tap water. Soak for 2 hours in tap water. Mix alum in water and bring cucumbers to a boil, then wash well. Put cucumbers in pot with vinegar, sugar and spices. Put spices in a bag. Heat until hot. Put in hot sterile jars and seal.
Heat skillet on med-high heat until hot. Add bacon drippings and eggs. Mix well. Add salmon. Mix and separate salmon well. Add onion. Salt and pepper to taste. Turn heat down to med-low and simmer for about 15 minutes, stirring frequently to prevent scorching. Serve with, or over rice.
Mix Ricotta and Mozzarella cheeses with eggs, parsley, onion powder, basil and pepper. Brown and drain chuck. Cover bottom of 12 x 8 x 2-inch pan with thin layer of spaghetti sauce. Layer half of noodles, then spread cheese mixture on top. Combine remaining spaghetti sauce with ground beef. Place remaining noodles on cheese mixture, then pour sauce with beef on top. Pour water around edges. Cover with foil and bake at 350° for 45 minutes to 1 hour. Let stand 15 minutes before serving.
Cut chicken breasts into bite-size pieces. Saute in 1 tablespoon oil with onion, pepper and cilantro until tender. Add beans. Mix. Mix enchilada and tomato sauces in small bowl. Cover bottom of 13 x 9-inch pan with small amount of sauce. Divide chicken mixture into 10 servings. Place in tortillas and roll. Place rolls in pan; cover with remaining sauce and cheese. Bake 25 to 30 minutes at 350°. Serve with sour cream.
Preheat oven to 400°. Spray 10-inch gratin dish or pie plate with Pam. Layer 1/3 of potatoes, overlapping slices (spiral). Over potatoes, sprinkle 1 tablespoon flour and top with sliced onion. Dust with cayenne and 1/2 teaspoon paprika. Layer another third potatoes. Add remaining flour, black pepper and 1 tablespoon Parmesan. Top with remaining potatoes. Pour evaporated milk over gratin; add remaining cheeses and paprika. Cover with foil and bake for 45 minutes. Remove foil; lower oven to 350° and bake 15 minutes more. Set for 10 minutes; garnish with parsley.
Pour boiling water over sugar, shortening and salt in mixing bowl. Cool to lukewarm and add yeast, softened in 1/4 cup water. Add beaten egg or egg yolks and mix well. Add about half the flour and beat until smooth. Add remaining flour and stir to mix thoroughly. Cover and let rise in warm place until doubled, approximately 1 hour. Stir down and fill greased muffin pans half full. Cover and let rise until doubled, approximately 1/2 hour. Bake at 375° to 400° for 15 to 20 minutes. When baked, brush tops with melted butter.
Preheat oven to 450°. Beat eggs until fluffy. Add sugar, milk and vanilla. Beat again until fluffy. Pour into unbaked pie shell. Sprinkle with nutmeg and 1 cup coconut. Bake 10 minutes at 450°. Reduce to 350°. Bake 35 minutes more until knife inserted comes out clean. Cool on rack.
Melt margarine in large saucepan over low heat. Add marshmallows; stir until completely melted. Remove from heat. Add Kellogg's Cocoa Krispies cereal; stir until well coated. Using buttered spatula or wax paper, press mixture evenly into a 13 x 9 x 2-inch pan coated with cooking spray. Cut into squares when cool. Yields 24 (2 x 2-inch) treats.
Cook and drain spaghetti. Melt the butter and then add mushrooms. Cook 5 minutes and season with nutmeg and salt.
Add water to pudding and jello and cook until thick; cool. Add oranges to cooled tapioca mixture. Whip Dream Whip. Fold into tapioca mixture. Pour into mold or cake pan. Serve topped with Dream Whip, if desired.
Crumble cookies. Make them into dirt. Melt butter and put 3/4 cookie crumbs into pan. Press it down. Spread butter on top. Mix powdered sugar, cream cheese and 1 Cool Whip and pour on top of crumbs. Mix pudding as directed and pour on top of cream cheese. Spread other Cool Whip on top. Take rest of crumbs and spread on top.
Combine meat, salt, egg, 1/2 can tomato sauce, Italian seasoning and 1/2 can French fried onions.
Cream together shortening and sugar. Add egg yolks, vanilla and milk. Add flour, baking powder and salt. Fold in beaten egg whites. Lightly fold in blueberries that have been floured. Bake in 8-inch square pan. Sprinkle top with sugar before baking. Bake at 350° for 45 to 50 minutes.
Mix Hidden Valley dressing mix into ground beef. Mix well. Form into patties and grill or broil until done.
Boil chicken until it comes off bones easily. Cool and debone. Cook broccoli as directed on package, then drain. Spread over bottom of large casserole dish. Place chicken over broccoli and season with salt or pepper.
Mix pumpkin, eggs, brown sugar, salt, cinnamon, ginger, cloves and milk in this order. Preheat oven to 425°.
Boil 1 cup of water. Put in cloves. Cover and remove from heat. Let sit until other ingredients are assembled.
Drain liquid off beans, peas and corn. Mix all ingredients except oil, vinegar and sugar. Mix sugar, vinegar and oil. Heat to dissolve sugar. When this has cooled, add Wesson oil and pour over mixture and other ingredients. Place in refrigerator for 24 hours. Drain off liquid and serve.
Grease 9 x 13-inch pan. Sprinkle nuts and coconut in pan. Prepare cake mix as directed on box. Pour over nuts and coconut. Melt butter, cream cheese and powdered sugar. Pour over cake mix. Bake at 350° for 45 to 50 minutes.
Beat cream cheese until fluffy. Gradually add sugar and vanilla. Beat in eggs one at a time. Stir in sour cream. Pour into graham cracker crust. Bake in preheated moderate (350°) oven for 60 to 70 minutes, or until halfway into the center is firm. Turn off oven. Leave door slightly ajar; allow cheesecake to remain in the oven for 1 hour. Cool. Chill 4 hours or overnight. Top with cherry (or fruit of choice) pie filling. This is very rich and a small piece is all that most people want!
Boil all ingredients with 8-10 cups water for 2 hours on low heat. Strain. Remove chicken breast and any other edible chicken pieces. Chop the chicken. In small saucepan, melt 2 tbsp butter. Add then chopped chicken and add pinch of garlic powder, onion, salt, black pepper, thyme and basil. Saute until slightly browned. Add 2 Tbsp. tomato sauce (and some more butter if needed). Saute and add boiled macaroni noodle. Saute another minute until macaroni is well coated with butter and tomato mixture. Add to strained soup and slowly cook for 15 minutes.
Mix in separate bowl the eggs, molasses, oil, hot water and tomato sauce. Mix all ingredients. Roll out on floured surface with cookie cutters. Bake in oven at 425° for 15 minutes. Feed to dog.
Mix flour and salt and cut in Crisco as for pie dough. Beat egg in cup; add enough water to make 1 cup of liquid, also add vinegar to cup. Then add egg to flour mixture. Dough will be soft and sticky. Make 4 or 5 balls and put in freezer to use as needed or can be used immediately. Chill for 20 to 25 minutes, then roll out and bake.
Combine melted margarine, cocoa and salt, then add milk and vanilla. Mix in sugar in 3 parts.
Wash broccoli and cut flowerets into bite size pieces. Save the stalks and cook for another dish or soup. Drain thoroughly. Place broccoli in a large bowl. Add olives, eggs, onion, relish, lemon juice and enough mayonnaise to bind salad together. Chill. The salad is better made the night before serving. Yield: 8 servings.
Mix all ingredients together. Spread on bread slices. Bake at 400° for 10 minutes.
Set electric skillet at 340°. Cook and stir ground beef, onion, celery and green pepper until meat is brown and vegetables tender. Drain off excess fat. Dissolve bouillon cube in hot water. Stir bouillon and remaining ingredients into meat mixture. Cover and simmer 15 minutes or until hot and bubbly. Crumble bacon and sprinkle over beans. Makes 6 servings.
Cream together shortening, sugars and eggs. Add remaining ingredients one at a time, mixing well after each addition. Add flour last and drop dough by tsp. on an ungreased cookie sheet.
In a bowl, combine first four ingredients. Add milk and mix well. Roll into 1-inch balls and place on a waxed paper-lined cookie sheet. Chill for 20 minutes. In a double boiler or microwave-safe bowl, melt chocolate chips and shortening. Dip patties. Place on waxed paper to harden.
Beat cream cheese until smooth. Add sour cream, sugar and salt. Mix well. Fold in marshmallows and pecans. Drain all the fruits. Save a few for garnish. Add the fruits to the cheese mixture. Stir. Chill 4 to 6 hours. It can be frozen and slices. Serves 10.
In a mixing bowl, beat the shortening and margarine or butter with an electric mixer on medium to high speed for 30 seconds. Add about half of the flour, the brown sugar, sugar, eggs, vanilla and baking soda. Beat mixture until thoroughly combined. Beat in the remaining flour. Stir in chocolate pieces and, if desired, nuts. Drop dough by rounded teaspoonfuls 2 inches apart onto an ungreased cookie sheet. Bake in a 375° oven for 8 to 10 minutes or until edges are lightly browned.
Place pork chops in pan. Pour over the chops the remaining ingredients (in the order given). Cover the pan with aluminum foil tightly around the edges. Cook in oven at 425° for 1 hour. Keep the chops turned over while cooking.
Beat together softened cream cheese, steak sauce and curry powder. Blend in chicken, celery and 2 tablespoons parsley. Refrigerate remaining parsley. Shape mixture into a 9-inch log. Wrap in plastic wrap and chill 4 hours or overnight. Toss together remaining parsley and almonds; coat log. Serve with party crackers. Makes about 3 cups.
Mix in order listed. Bake at 325° for 1 hour or until done. Grease pan and line with wax paper.
Coat roast with flour. Place in crock-pot. Combine soup mix, gravy mix, ginger ale and remaining flour in bowl; mix well. Add to crock-pot. Cook on low for 8 to 10 hours or until roast is tender. Yield: 6 servings.
Combine cooked rice, ham, celery, peas and onions. Dilute soup with milk; stir in ham mixture. Pour in 9 x 13-inch baking dish. Mix cracker crumbs and melted butter and sprinkle on top. Bake 40 minutes at 350°. Let set 10 minutes before serving.
Mix chicken, boiled eggs, celery, onion, rice, soups, mayonnaise and lemon juice. Mix all ingredients well. In a saucepan melt one stick of margarine; add cracker crumbs and sliced almonds. Set aside. Put chicken mixture in 2 casserole dishes and top with cracker mixture. Bake at 350° for 40 minutes.
Put pie filling in casserole baking dish. Top with chopped pecans. Top with cake mix. Dice butter on top. Bake at 350° for 20 to 25 minutes, until brown. Serve warm with vanilla ice cream.
In medium saucepan, combine all ingredients; mix well. Cook uncovered over medium heat for 5 to 10 minutes or until thoroughly heated and flavors are blended. Remove bay leaf.
Combine sugar and cinnamon. Melt butter. Roll each slightly thawed roll in butter, then in sugar and cinnamon mixture. Place in well buttered Bundt pan and let rise overnight. Brush tops with butter before baking as it will dry out slightly overnight. Bake for 20 minutes at 350°.
Prepare broccoli and cut in small pieces. Cook until crisp-tender. Blend together soup and flour, then add sour cream, carrots, onion, salt and pepper. Carefully stir in broccoli. Turn into 1 1/2-quart casserole. Combine stuffing mix and melted butter. Put on top of broccoli mixture. Bake at 350° for 30 to 35 minutes or until heated through.
Brown and drain beef. Combine with remaining ingredients, except corn chips and cheese. Spoon mixture over 2 cups of corn chips in casserole. Crush remaining corn chips. Sprinkle casserole with corn chips and cheese. Bake at 350° for 30 minutes.
Brown hamburger meat and drain. Add soup, water, salt and pepper. Cook on medium for about 5 minutes.
Fry ground beef, onion, salt and pepper. Cook soup beans and 2 cups water. When meat and onion are browned add to soup mixture and simmer about 15 minutes.
Brown beef and add rest of ingredients. Bake 45 minutes at 350° in covered casserole.
Mix all ingredients together and heat, stirring occasionally until it thickens. (You can add more chicken broth for a thinner sauce.) I cook chicken and pork tenderloin in chicken broth with seasonings. I let the meat sit out for 1/2 hour to cool before cutting.
Mix 1/2 cup sugar and the flour together. Add egg yolks, juice from lemon and grated rind. Cook in double boiler until thick. Beat egg whites real stiff; add remaining 1/2 cup sugar. Blend approximately 1/3 of the egg whites into yolk mixture. Pour into baked pie shell; top with remainder of egg whites. Brown in oven at 375°.
Combine cornmeal, milk, eggs, salt, soda, bacon grease and corn. Mix well. Brown meat until crumbly; drain well on a paper towel. Pour half the corn meal batter into well greased skillet or baking dish. Sprinkle with cheese, then cooked meat, diced onion and chopped jalapenos. Top with remaining batter. Bake for about 50 minutes in a preheated oven.
Cover beans with cold water and soak overnight. Drain and recover with water. Add the ham hock and simmer slowly for about 4 hours, until the beans are cooked tender. Season with salt and pepper as desired. Just before serving, bruise or mash beans with a large spoon to cloud the soup.
In a glass 9 x 13 x 2-inch pan, melt margarine in oven at 350°. Combine milk, flour and sugar in bowl. When margarine has melted, take out of oven. Pour your mixture into glass pan. Add your favorite fruit. Bake for 45 minutes, or until brown.
Cook and drain noodles. Saute meat until brown; drain grease and add tomato sauce. Remove from heat. Mix together cottage and cream cheese, sour cream, onions and peppers.
Dissolve Jell-O in water. Add thawed lemonade. Pour mixture in large punch bowl with ice block. Slowly pour in ginger ale and champagne.
Drain pickles well, cut in wedges and put back in original jars. Mix next 3 ingredients. Heat to boiling; pour over pickles. Seal and turn upside down for a day or two.
In 3-cup bowl combine wafers and margarine. Press mixture firmly onto bottom of container. In medium mixing bowl beat the marshmallow cream, mint extract and green food color with an electric mixer on medium speed until smooth. Fold in 1/2 cup of the semi-sweet chocolate pieces.
Mix all in a kettle; heat for about 30 minutes. Keep stirring to prevent burning. Put on a dryer, or it can be fried in the oven for several hours on a cookie sheet with oven on very lowest temperature until dry.
Combine margarine with salt, sugar and flour. Mix well. Grate rind of lemon, squeeze lemon and separate eggs. Combine egg yolks, milk, juice and rind of lemon. Beat egg whites until stiff. Combine egg yolk mixture with sugar, flour and margarine mixture. Fold in egg whites gently. Pour into greased baking dish. Set in pan of hot water. Bake at 350° for 40 to 45 minutes. Serve warm.
Heat oven to 350°. Melt butter in an oblong baking dish. In a pan, heat sugar and water until sugar melts. Cut shortening into flour until fine. Add milk and stir until soft dough forms. Pour on a floured surface and knead until smooth. Roll out dough in a long shape, 1/4-inch thick. Pour apples over dough and sprinkle with cinnamon. Roll dough up like a jelly roll; dampen edges and seal. Cut 16 slices in top. Place dough in pan and pour sugar water over this. Bake one hour.
Mix butter, flour, 1/2 cup plus 2 tablespoons sugar until crumbly. Pat in cake pan. Prick with fork. Bake at 350° for 20 minutes or until golden brown. Beat eggs. Add 2 cups sugar and lemon juice. Pour over crust while still hot. Bake 20 minutes more. Sprinkle top with powdered sugar.
Pour melted butter in 9x13 baking dish. Spread tater tots in dish. Mix onions, sour cream and soup together and spread over tater tots. Spread cheese over and top with the corn flakes.
Toss breads in seasoning. Saute celery and onion in margarine until tender. Pour over bread. Moisten with broth. Put in casserole dish and bake at 325° for 30 to 45 minutes.
Sift powdered sugar. Mix cake mix and next 2 ingredients. Stir with a wire whisk to remove large lumps. Add 3/4 cup of oil. Add water, eggs and sour cream. Stir until smooth. Stir in chocolate morsels. Pour batter into a greased and floured pan. Bake at 350° for 1 hour. Cool in pan on wire rack for 10 minutes. Remove from pan. Sprinkle with sifted powdered sugar.
Mix together with wire whisk in a large bowl. Put in 1/2 pint jars or any size jar. Label jars: 1/3 cup mix to 1 cup water. A warm treat for you! Put a 6-inch cloth or paper circle on jar lid. Tie a ribbon or string around the jar for gift giving. Enjoy!
Dissolve Jell-O in boiling water. Add applesauce. Stir and refrigerate until set.
Mix sugar, graham cracker crumbs, peanut butter and margarine in large bowl. Knead into big ball. Spread out evenly in 13 x 9-inch ungreased pan. Spread melted chocolate over top of peanut butter mixture. Dot with M&M's so when bars are cut each will have an M&M (approximately 35). Refrigerate 2 hours. Let sit at room temperature 1/2 hour before cutting. Keep refrigerated. Now watch them disappear.
Pour strawberries into gelatin mold. Line Lite Twinkies around mold on top of strawberries. Place Cool Whip between and around Lite Twinkies. Cover gelatin mold and place in freezer. Thirty minutes before serving, thaw out to serve.
Mix in order given; drop on greased tin and bake in slow (325° to 350°) oven until done.
Mix pineapple with soda well. Mix remaining ingredients and add pineapple mixture. Beat 4 minutes. Pour into greased and floured tube pan. Bake at 350° for 50 to 55 minutes. Cool 15 minutes before turning out of pan.
In a 2-quart pan, boil water and bouillon cubes. Add squash and cook until tender. In bowl put sour cream, soup, carrots and onion. Add squash. Put in a 9 x 9-inch square greased pan. Top with stuffing and margarine. Bake 30 to 35 minutes at 350°.
Sift flour 3 times. Cream butter, margarine, Crisco and sugar until fluffy. Add a little flour; alternate adding milk and eggs until all flour, milk and eggs are used. Add baking powder. Add flour. Grease and flour cake pan. Cook between 275° and 350° (depending on how fast your oven bakes) until soaked.
Boil sweet potatoes in clear water until tender; peel while warm. Put in large mixer bowl and on low speed, mash well. Add butter while potatoes are warm. Add sugar, eggs, milk and vanilla. Pour into 9-inch deep pastry shell and bake at 350° until well set and lightly browned, about 45 minutes.
Blend flour and Crisco; add water to desired consistency. Roll as thin as you can and be sure to prick the pie shell all over well. Bake about 10 to 12 minutes, then cool completely.
Combine sugar, water and Karo. Bring to boil. Stir in nuts gradually so as not to lose boil. Keep at rolling boil until peanuts pop and turn a light brown. Remove from heat. Add soda and salt, stirring well. Pour into a well-greased pan or platter. Allow to spread on its own. Cool at room temperature and break into clumps.
In 2 quart saucepan combine sugar, salt, milk and butter. Stir over low heat until sugar melts. Increase to medium heat and cook to soft ball stage (234°). Remove from heat and stir in vanilla. Cool for 5 minutes. After cooling, stir rapidly until mixture thickens and coats pecans lightly. Drop quickly on foil from a tablespoon. If mixture becomes too stiff, add a few drops hot water. Let candy cool and set before removing from foil.
Preheat oven to 400°. In medium bowl, mix flour and other dry ingredients. Stir in undrained raspberries, eggs and vanilla. Thoroughly mix in the oil and nuts. Spoon into greased muffin cups (12). They will be very full, but won't run over. Bake 15 to 20 minutes; cool 5 minutes before removing from tins.
Cook manicotti according to package directions. Drain and set aside. Brown beef with garlic and salt. Drain well. Combine Mozzarella and cottage cheese, mayonnaise and ground beef. Fill each manicotti shell with the cheese-meat mixture, then place in oblong baking dish. Cover with spaghetti sauce and sprinkle with oregano and Parmesan cheese. Cover with aluminum foil and bake 15 minutes at 350°. Uncover and bake another 10 minutes, or until bubbly.
Boil potatoes in their jackets. When tender, peel and slice. Add olives, celery, hard-cooked eggs, onion, pickle and parsley. Fry bacon until crisp and brown. Beat eggs; add sugar, spices and diluted vinegar. Mix well. Pour egg mixture into hot bacon fat; cook, stirring constantly, until thickened. Pour over potato mixture and mix lightly. Serve hot. Makes 6 servings.