HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend well until smooth and creamy. Use about 1 cup to equal the one can of Eagle Brand milk.
Cook sugar, butter, salt and cream over medium heat, stirring constantly, until sugar dissolves. Boil for 5 minutes on medium heat. Remove from heat and add marshmallow cream and stir. Add peanut butter and vanilla; stir well. Pour into a greased 9 x 12-inch pan and cool.
Crush doritos; place in 9 x 13-inch pan. Mix soup, salsa and chicken. Put on top of Doritos. Top with cheese. Bake at 350° for 20 to 25 minutes. Serve over rice.
Combine all ingredients and beat well. Pour into greased and floured Bundt pan. Bake at 350° for 40 minutes (until toothpick comes out clean).
Preheat oven to 400°. Brown ground beef, drain. Add taco seasoning and water required on package. Mix cornbread mix by package directions. Add corn, meat and one half of cheese. Bake for 25 minutes, sprinkle with remaining cheese.
Put cucumbers, onions and peppers into a jar or other container with a lid. Sprinkle with salt and stir. Let stand in refrigerator for 2 hours. Drain all liquid. Add all other ingredients. Stir and refrigerate. Will keep up to 2 months. Ready to eat the next day.
Put butter and vanilla in bowl. Attach bowl and flat beater. Turn to speed 6 and cream until smooth, 2 minutes. Gradually add 3/4 cup sugar for 30 seconds; continue beating for 1 minute. Add eggs and beat 30 seconds. Scrape bowl. Sift dry ingredients together. Do stir speed and gradually add dry ingredients until mixed, 1 minute.
Melt butter. Cook onion until clear. Stir in broccoli and soup. Simmer 15 minutes. Stir in cheese and rice. Bake at 350° for 20 to 30 minutes.
Cream sugar and shortening; add eggs and vanilla, then dry ingredients, nuts, chips and oatmeal. Bake at 350° for 10 to 15 minutes.
Saute onions and green pepper until soft and light brown. Wash and slice squash. Cook in boiling water until soft. Drain and put through food processor, blender or chopper. Add onion, green pepper, butter, bread crumbs and seasonings. Add eggs and beat thoroughly. Pour into well-buttered casserole and bake at 350° for 30 minutes. Serves 8 to 10.
Saute the onion in oil until tender. Mix all ingredients; put in 9 x 13-inch greased pan and refrigerate for 1 hour or more. Bake for 1 hour at 350°.
Blend cream cheese, mayonnaise and sugar; add nuts and fruit. Fold in whipped cream. Pour into square pan. Freeze until firm, about 6 hours or overnight.
Dip tortilla in chicken broth and line bottom of a 9 x 13 x 2-inch casserole pan. Place chicken on top; pour soup mix over chicken. Grate Longhorn cheese. Bake in oven at 350° for 30 minutes. Serve over rice.
Stir all ingredients until well mixed. Spoon into small ovenproof dish. Bake at 350° for 30 minutes or until bubbly. Makes 2 1/2 cups.
Cream sugars and shortening. Beat in eggs, peanut butter and vanilla. Mix well. Add dry ingredients. Drop by teaspoon on a greased sheet. Flatten with a wet fork, crisscross. Bake at 325° for about 10 minutes.
Mix together Bisquick, brown sugar, oil and eggs. Add remaining ingredients. Bake at 325° for 50 minutes.
Layer the first 4 ingredients in casserole dish. Mix the eggs, 2 1/2 cups milk and mustard together; pour over layers and refrigerate overnight. Next morning, mix soup and 1/2 cup milk. Spread over top of casserole. Bake at 300° for 1 1/2 hours.
Scald 1 1/2 cups of milk. Combine corn meal mix and remaining 1 cup milk. Slowly add to scalded milk; cook until just thickened, stirring constantly. Remove from heat; stir in butter. Beat egg yolks until thick and lemon colored. Slowly add corn meal mixture to beaten egg yolks, beating constantly. Fold in beaten egg whites. Pour into greased 1 1/2 or 2-quart casserole. Bake in preheated oven at 400° for 15 minutes. Reduce heat to 350°; bake another 25 to 30 minutes. Makes 6 servings.
Preheat oven to 425°. Sift the flour, baking powder and sea salt. Stir in the parsley.
Sprinkle apple with lemon juice. In a large salad bowl, combine all ingredients and toss lightly. Chill. Makes 6 servings.
Mix well; roll out onto a floured surface. Roll up and cut with knife into thin noodles or 1/2 to 3/4-inch thick.
Make a sandwich of piece of chocolate and two crackers. Toast a marshmallow golden brown and well puffed. Pop it into the sandwich and press gently together. Eat.
Layer in buttered dish with tomato wedges on top. Bake at 350° for 1/2 hour or until bubbly. The chips/onion rings provide the salt.
Cream shortening and sugar together. Add eggs and beat thoroughly. Add alternately the flour, baking powder and salt (mix together in small bowl). Fold in grated rind of lemon and nuts. Bake for 1 hour at 325°.
In a large, heavy saucepan, combine sausage, beef, mushrooms, onion, green pepper and garlic. Cook about 15 minutes or until onion is translucent and meat is crumbly and no longer pink; drain off liquid. Add tomatoes, tomato paste, olives and bay leaf. Reduce heat to low. Cover and simmer 1 1/2 hours, stirring occasionally. Remove and discard bay leaf.
Line bottom of cookie sheet with aluminum foil. Spread biscuit dough over pan. Bake 8 to 10 minutes at 350°. Mix cream cheese and dressing in bowl. Spread over crust. Spread chopped vegetables over mixture. Sprinkle with both cheeses on top. Serve cold.
Mix all ingredients, except hash browns, cornflakes and 1/4 cup margarine. Then add hash browns. Put into casserole dish. Mix melted margarine and cornflakes. Sprinkle on top of hash brown mixture. Bake at 350° for 1 hour.
Dissolve gelatin in water. Add orange juice, pineapple and orange slices. Place in 8	x 12-inch Pyrex dish. Congeal in refrigerator. Prepare pudding by package directions using 1 cup cold milk; fold in	whipped topping. Spread over congealed salad and top with	nuts. Place in refrigerator until completely firm. Cut into squares and serve on lettuce.
Arrange in layers. Cover and bake 1 1/2 to 2 hours at 400°.
Combine broth, potato, onion, beef and seasoning. Melt butter in heavy ovenproof skillet. Add meat mixture. Cover and simmer 25 to 30 minutes or until potato and onion are tender and hash is lightly browned on bottom. Uncover and place in a 350° oven for 15 to 20 minutes. To serve, fold hash in half like an omelet and slide onto a platter. Serves 6.
Mix soups and Ro-Tel tomatoes with broth; set aside. Grease a 2 1/2-quart casserole dish. Layer the following: 1/2 chicken, 1/2 tortillas (in bite size pieces), 1/2 onion, 1/2 sauce (soups and broth) and 1/2 cheese. Repeat, ending with cheese. Bake for 1 hour at 350°.
The crumbs may be from dried French bread, cake, zwieback or from a combination of two of these. Brown crumbs well in a skillet with butter and sugar.
Mix soup and cheese in 1 quart measuring cup. Microwave for 3 minutes on Medium (50% power), stirring occasionally. Blend sour cream, onion and hot pepper. Heat 1 additional minute. (May take longer, depending on your microwave.) Serve with crackers or chips.
Cream sugar, margarine and milk over medium heat. Stir to full boil (soft ball) 230°. Add peanut butter and marshmallow cream. Stir. Pour into buttered pan.
Cook sausage until brown, then drain. Mix all ingredients in crock-pot. Cook on low heat until all is melted. Serve over chips.
Cream shortening and sugar. Add baking powder and salt to sifted flour. Add flour and milk alternately to creamed mixture. Add vanilla. Fold in egg whites by hand. Bake at 375° for 30 minutes (two 9-inch layers).
Mix pudding and milk together. Add pumpkin and spice to taste. Pour into baked crust and chill at least 1 hour before serving.
Trim fat from round steak. Cut into 5 or 6 pieces. Beat eggs in medium bowl. In shallow dish, combine bread crumbs and 1/2 cup Parmesan cheese. Roll meat in beaten egg; roll in bread crumbs to coat. Brown meat in hot oil. Transfer to oblong baking dish. Saute onion and garlic until tender. Stir in tomato paste, Italian seasoning, salt, sugar and 2 cups hot water. Bring mixture to a boil; boil gently for 5 minutes. Pour 1/2 sauce mixture over meat. Place Mozzarella cheese over meat. Pour remaining sauce over Mozzarella cheese. Top with 1/2 cup Parmesan cheese. Cover and cook 45 minutes at 350°, uncover and cook 10 more minutes.
Brown garlic in oil in a 3 quart saucepan. Add tomato sauce and simmer for about 15 minutes. Drain and add ceci to sauce and cook on low heat for about 15 minutes. Add cooked pasta and cook for another 15 to 20 minutes. Add a little water, if needed. Serves 4.
Mix well. Preheat oven to 350°. Cook until warm or 30 minutes.
Mix all ingredients thoroughly. Bake at 325° for 1 hour. Makes 2 large loaves.
Add baking powder to salmon juice and let foam. Mix flour into salmon with egg; add juice and mix again. Drop by teaspoons into hot oil to cook.
Scald sweet milk; add shortening or butter. Let cool to lukewarm. Add yeast cake dissolved in warm water. Add 3 tablespoons of sugar, 2 tablespoons of salt and 3 cups of plain flour; beat thoroughly. Let rise to double in bulk. Add flour to make dough. Make out rolls. Let rise, then bake at 350° to 375° until golden brown.
Combine apples, 3/4 cup sugar, 2 tablespoons flour, 1/4 teaspoon salt, cinnamon, vanilla and 1/4 cup water in bowl, mixing well. Spoon into 9 x 13-inch baking pan. Dot with 1 tablespoon butter. Combine 1/2 cup flour, 1/2 cup sugar, baking powder, 1/4 teaspoon salt, 2 tablespoons butter and egg in bowl, beating well. Drop by 9 large spoonfuls over apples. Bake at 375° for 35 to 40 minutes or until golden brown.
Combine sugar and cornstarch. Then add water, stirring well. Cook over medium heat, stirring constantly, until transparent. Cool. Beat egg whites and salt until foamy. Continue beating while adding cooked mixture into egg whites. Beat until stiff peaks form. Put on top of pie, being sure to seal to crust. Brown in 350° oven.
Heat oven to 400°. Brown hamburger and drain off fat. Stir in chili powder; cook 1 minute. Remove from heat. Stir in taco sauce, chiles and salt. In small bowl, combine corn and 1/2 onions. In casserole, layer half the corn mixture, half the beef mixture, half the olives and half the cheese. Repeat layering. Bake, covered, for 20 minutes until heated and cheese is melted. Garnish with tortilla chips, sour cream, tomato and remaining onions to serve.
Combine first 6 ingredients. Beat at medium speed of an electric mixer until smooth. Spread a thin layer over top of each steak. Place on lightly greased rack of a broiler pan. Broil 4 inches from heat for 4 to 6 minutes on each side or to desired degree of doneness.
Heat corn oil in a large pan. Cut meat in 1-inch cubes and chop onion. Brown onion and meat in hot oil. After all water has cooked out, brown flour in the hot oil. Cut carrots and potatoes into small pieces. Add with enough water to cover well. Simmer until well done.
Melt butter in 11 x 13-inch cake pan. Spread graham crackers to make bottom layer. Add next layer of chips, coconut and nuts. Pour can of Eagle Brand milk over top. Bake at 350° for 30 minutes.
Put cut up meat in a very large roasting casserole with carrots, onions, tomato sauce, salt and pepper to taste. Bake, covered, at 250° for 5 hours. After 3 hours, add sweet potato and regular potatoes. Cook until tender. At very end, thicken with potato starch, dissolved in wine or water. Mushrooms and pearl onions are an optional addition.
Add yeast to warm water. Add other ingredients and let dough rise. Work into biscuits and drop into hot fat.
Combine all ingredients, except puree. Shape into balls. Place in large oblong baking pan. Pour puree over all. Sprinkle with more cheese and seasonings, if desired. Bake at 350° uncovered for 1 hour. Serve as main dish with spaghetti or as small sandwiches on Parker House rolls. You can keep them hot in crock-pot.
Cream the Crisco and sugar well. Add flour and milk alternately. Add eggs last, beating one at a time. Add vanilla. Makes 2 layers.
Fry bacon until crisp; set aside. In a large frying pan put cabbage, onion, water and bacon drippings. Cover and cook 30 minutes or until as done as you like it, but cook until mushy. Then add the sugar, salt, pepper and red pepper. Cook a little longer, 5 or 6 minutes. Don't forget to add the crumbled bacon to cabbage for added flavor.
Brown beef. Pour all ingredients on top of beef. Use roasting pan with tight lid. Place in oven for 3 hours at 350°. Serve with wild rice.
Combine sugar, 1 cup flour and baking powder; mix well and set aside. Combine butter and chocolate syrup in a heavy saucepan; bring to a boil, stirring constantly. Remove from heat and cool. Gradually stir into flour mixture. Stir in eggs and vanilla. Dredge pecans in remaining 1/2 cup flour; stir into batter. Pour batter into a greased and floured 9-inch square pan. Bake at 350° for 55 to 60 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 10 minutes; cut into squares to serve.
In an iron skillet, add butter, cocoa, sugar and milk. Bring to a boil. Turn down heat so it won't boil over. Cook until it makes a hard ball in cool water. Remove from heat and add nuts. Pour out on buttered plate.
Cook cranberries in 1 cup of water for 20 minutes. Stir in sugar and cook 5 minutes longer. Soften gelatin in 1/4 cup cold water; add to hot cranberries and stir until dissolved; set aside to cool. When mixture begins to thicken, add chopped celery, nuts and salt. Turn into mold that has been rinsed with cold water. Chill in refrigerator until firm. Unmold on serving plate. Garnish with salad greens, if desired. Makes about 6 servings.
Mix well and bake in buttered casserole at 400° for 45 to 50 minutes.
Spread half of cabbage in 3-quart dish; cover with meat, then remaining cabbage. Spread 1 can tomato soup over all. Bake at 350° for 1 hour. Bake potatoes alongside for a complete meal.
Combine seasonings and pour over brisket; marinate overnight. Place brisket in roasting pan. Cover with aluminum foil and place lid on roaster. Bake at 250° for 5 hours. Do not remove lid during baking. Let stand 15 minutes before slicing. Makes 8 to 10 servings.
Dissolve Jell-O and bouillon cubes in boiling water. Chill until nearly set; add remaining ingredients. Chill until firm.
In large skillet, cook potatoes until tender. Next, add onion, peppers and mushrooms. Cook until tender. Whisk eggs together in small bowl. Add to skillet along with cheese cubes. Stir constantly. Cook to desired doneness. Salt and pepper to taste.
Mix all ingredients together well. Pour in an 8 x 8-inch dish. Bake at 350° for 1 hour.
Drain juice off beans. Brown bacon and drain. Brown hamburger and onion. Combine all meat and beans. Add ketchup, brown sugar, mustard and vinegar. Bake at 350° for 45 minutes.
First Layer: Dissolve gelatins in boiling water; stir in cold water. Add crushed pineapple. Pour into a 9 x 13-inch pan; chill until set. Top with sliced bananas and miniature marshmallows.
Place dinner rolls in a 9 x 13 pan. Mix together pudding, brown sugar and cinnamon; sprinkle over rolls. Melt margarine and pour over rolls. Sprinkle nuts on top. Cover with plastic wrap. Let rise in warm place until rolls double in size. Bake at 350° for 30 minutes.
Fry sausage and hamburger until lightly browned. Add onions, pepper and celery. Cook until tender. Add tomato sauce and tomatoes; simmer 1 hour or longer. Ten minutes before finished, add cheese. Mix well. Serve over spaghetti.
Boil chicken, debone and cut up. Brown flour and oil. Add salt, pepper, preserves, barbecue sauce and soy sauce. Add enough broth and chicken for consistency desired to serve over rice. Cook until tender. Add green pepper and water chestnuts (cut in bite size pieces). Serve over rice.
Trip off large and tough ends of broccoli. Wash and cut into bite pieces. Put in large bowl. Add bacon and onions. Combine mayonnaise, sugar and vinegar; add dressing to broccoli mixture and toss gently. Cover and refrigerate 2 to 3 hours.
Grease tube or Bundt pan and dust with flour. Preheat oven to 350°. Beat butter to cream it; beat in sugar (gradually). Add egg yolks, one at a time. Beat until thick and light. Sift flour, baking powder and salt. Add to butter mixture alternately with milk; blend well. Stir in nuts and vanilla. Beat egg whites until light, not dry. Fold in; do not beat again. Bake about 1 hour.
Combine all ingredients; pour into 9-inch pastry. Sprinkle with nutmeg. Bake in very hot oven, 450°, for 10 minutes. Reduce temperature to 325° and bake 30 to 40 minutes longer or until a knife inserted comes out clean.
Mix all ingredients together; bake at 350° for 30 to 40 minutes.
Mix hamburger, Teri burger mix, onion and egg. Mix well. Place about two to three tablespoons of mixture to center of sheet of nori. Spread evenly in middle. Fold ends of nori. Place in pan with folds downward so nori will stick together. Place in refrigerator for about three to four hours. Coat with flour and fry in oil. Slice in several pieces.
Combine warm potatoes (mashed) with beaten egg, salt and pepper. Add a little milk if mixture is too dry. Form ball around marshmallow. Roll in corn flakes. Place in oiled baking dish. Bake at 350° until brown.
Cream butter and sugar. Add eggs and mix. Add flour and salt. Blend thoroughly. Mix 2 tablespoons of flour with coconut and nuts and sprinkle over the top after batter is poured into a greased 8-inch pan. Bake at 350° for 30 minutes.
Mix peanut butter, powdered sugar and margarine together well. Form into walnut-size balls and refrigerate. Melt chocolate chips, paraffin and vanilla in a double boiler. Dip the balls into the chocolate mixture, leaving the very top without chocolate on it. Place on waxed paper and let dry.
Cream together sugar, eggs and lard. Blend in remaining ingredients. Bake at 375° until done.
Melt margarine in baking dish. Mix flour, sugar and milk in separate bowl. Pour mixture over melted margarine; do not stir. Lay blueberries around in mixture. Do not stir. Bake at 350° for 45 to 50 minutes. Serves 6 to 8. Tastes good with vanilla ice cream on top.
Use conventional method of mixing butter cakes. Bake in tube pan 1 hour at 350°. While cake is cooling in pan pour the following hot glaze over it when cool. Remove from pan and pour remaining mixture over it.
Combine cheeses and mix well. Add remaining ingredients except the nuts. Shape into a ball and roll in nuts. When ball is evenly coated with nuts, chill about 1 hour. Serve with your choice of crackers.
Mash bananas. Add all other ingredients. Pour into loaf pans. Bake 1 hour at 350°. Do not grease or flour your pans.
In a large mixing bowl, combine all ingredients, mixing well. Pour mixture into a greased 3 qt. pan or casserole dish.
Remove unpopped kernels. Melt margarine over low heat. Add marshmallows. Stir until melted. Pour over popcorn. Grease hands with margarine and form popcorn into balls.
Cut each squash in half lengthwise. Remove seeds. Cut squash into half-inch slices and peel. Layer squash in a lightly greased 12-inch round glass dish. Top with apple slices. Mix all remaining ingredients and spoon over squash and apples. Seal with foil. Bake in preheated 350° oven for 1 hour or until squash is tender. Remove foil during last 5 minutes of cooking time. Serves 6 to 8 people.
Combine ingredients. Refrigerate for 2 hours.	Roll in 1-inch balls; press a cherry in the center. Dip in beaten egg whites; roll in coconut. Drop onto greased cookie sheet. Bake in a 325° oven for 15 to 20 minutes.
Chop your onion finely and simmer in oil or water for 10 minutes over a medium flame. Add hamburger meat, salt, pepper and chili seasoning mix; let simmer until meat is cooked, about 10 minutes. Add salsa, tomato sauce and beans. Simmer for 10 to 20 minutes.
Dissolve Jello in 1 1/2 C. hot water. Add remaining water. Chill until partly set. Mix remaining ingredients and add to the Jello, mixing only slightly.
Mix all ingredients well. Coat frying pan with Pam. Brown both sides over medium heat. Cover and simmer until done, about 10 to 15 minutes.
Boil sugar, butter, salt and milk for 6 minutes, stirring often. Combine chocolate morsels, German's chocolate, marshmallow cream and nuts. Pour boiling syrup over chocolate mixture. Stir until all is melted, working fast. Pour into 10 x 15-inch pan. Let stand a few hours before cutting into squares.
Heat sugar and water to boiling, stirring occasionally. Reduce heat. Add rhubarb. Simmer, uncovered, until rhubarb is tender and slightly transparent, about 10 minutes. If desired, add a few drops of red food coloring. Serves 5.
Cream butter until soft; add sugar gradually, until light. Beat in egg. Add vanilla and flour and mix well. Roll dough into small balls, about 3/4-inch, and place on ungreased cookie sheet 2 inches apart. Press down to flatten with the bottom of a glass dipped into sugar (dip into sugar before each cookie). Bake at 375° for 10 to 11 minutes. Remove from cookie sheet immediately.
Cook hamburger and sausage; drain. Melt cheese and mix together. Spread on cocktail rye or pumpernickel bread.
Preheat oven to 325°. Combine bread crumbs with onions. Stir in eggs and milk. Add ham, pepper, mustard and Worcestershire sauce. Pat into 8 or 9-inch loaf pan. Put brown sugar on top.
Heat oven to 350°. Hollow out the loaf of bread, reserving the cubes for dipping. In a two-quart saucepan, blend and heat the first 4 ingredients. Pour this mixture into the bread shell and bake for 15 to 20 minutes.
Heat oven to 350°. Mix flour, salt and pepper. Beat cheese, butter and milk with electric mixer until well blended. Gradually add flour mixture. Shape teaspoons of dough into 1/2 inch balls. Place 2 inches apart on ungreased cookie sheet. Flatten with a fork to 1/2 inch thickness. Bake 12 minutes until bottom is brown. Cool on cookie sheet or wire rack 1 minute, then remove to rack to cool completely. Store in tightly covered container. Can keep up to two weeks.
Cook broccoli according to package. Drain off water. Cook rice in 2 1/2 cups water. Saute onion in butter until tender, not brown. Mix together broccoli, rice, onion, Cheez Whiz, mushroom soup and 1/3 cup water. Put in 2 quart casserole and bake at 350° for 30 minutes.
Soak peas overnight. Drain and/or add more water and simmer 40 minutes or until tender. Drain well. Mix with remaining ingredients. Serve hot or cold.
Roll the dough out lengthwise until it looks like a flat loaf of Italian bread, but twice as wide. Down the center of dough spread a little margarine and sprinkle with salt, pepper and Parmesan cheese. Place a row of salami down the center, longways, then place a row of Swiss cheese on top of salami. Fold the dough in half, pressing the sides together tightly. Now you can become creative. Shape the dough into a ring, leave it long, like a loaf of bread or just give it a little twist, so it will look like a loaf of Italian bread. Bake at 400° until golden brown. Brush on egg and bake for a few minutes more.
Mix contents gently until smooth. Pour into a 9-inch prepared oil-pastry crust and bake approximately 50 minutes in a 350° oven.
Melt butter in small saucepan over low heat. Add brown sugar, cook until sugar melts, stirring constantly. Remove from heat, stir in sour cream and vanilla. Serve dip with an assortment of fresh fruit. Yield: 1 1/3 cups.
Thaw spinach. Place in sieve and with back of spoon, press out excess water. Mix spinach with rest of ingredients. Cover and refrigerate at least 24 hours. May be prepared in advance, up to 3 days. (Makes 3 cups.)
At medium speed, in a large bowl, beat the margarine or butter with brown sugar. Add granulated sugar and beat until creamy. Blend in vanilla and egg. At low speed, blend in flour, salt and soda. Stir in 1 cup chocolate chips, chopped nuts, M&M's, coconut or any combination you desire. Set aside an additional 1/2 cup of the same ingredient for sprinkling on top later. Chill dough in refrigerator for 1 1/2 hours or in the freezer about 45 minutes. Grease a 12 x 1/2-inch deep round foil baking pan or 12-inch round pizza pan. Place dough in pan and press it evenly within 1 1/2-inches of the edge. Sprinkle reserved topping on dough. Bake in 325° oven for 30 to 35 minutes or until edges are lightly browned. Cool on rack, then remove from pan.
Put first five ingredients together in a bowl and mix well. Put in greased oblong pan. Bake 40 to 45 minutes at 350°.