HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large mixing bowl, beat eggs, then add sugars and oil. Measure and sift flour, salt and soda together. Add to egg mixture; mix well. Add vanilla, oatmeal and Rice Krispies; blend well. Drop on a lightly greased baking sheet. Bake about 10 minutes at 350°.
Lay chicken breasts in bottom of casserole; put cheese on as next layer. Cover with stuffing mix. Pour soup and water mixture over top. Press stuffing mix into liquid for moisture. Cover and bake at 350° for 50 to 60 minutes. Remove cover and bake an additional 15 minutes.
Saute chicken, celery and onion in butter. Then add all ingredients into large Dutch oven. Bring to a boil; simmer for 30 minutes.
Place chicken in casserole dish. Combine oil, lemon juice, oregano or tarragon and garlic powder and brush on chicken. Cover and bake in 350° oven for 35 minutes. Remove cover. Brush again with oil-lemon mixture. Continue baking, uncovered, 20 minutes longer or until tender. Sprinkle with parsley and paprika before serving. Contains 225 calories per serving. Serves 4.
Cream together softened butter, brown sugar and granulated sugar; beat until fluffy. Add vanilla and eggs; beat 4 minutes. In another bowl, combine flour, salt and baking soda. Gradually add to butter mixture (you will probably need to mix this with your hands). Mix in chocolate chips and nuts.
In a large skillet, melt the margarine and saute the onion until browned. Add the zucchini and corn. Cover and cook, stirring occasionally, until the vegetables are done. Salt and pepper to taste.
Preheat oven to 400°. In mixing bowl, cream the butter and 1 1/2 cups of sugar. Beat in eggs and vanilla. Stir in flour, cream of tartar, soda and salt. Shape dough into balls using rounded teaspoonful of dough for each. Combine 2 tablespoons of sugar and cinnamon; coat balls. Place 2 inches apart on ungreased baking sheets. Bake 8 to 10 minutes or until edges are set, about 14 minutes.
Brown the ground beef. Drain well. Add taco seasoning to meat. Simmer for 15 minutes. Chop lettuce, tomato and onion. Put in separate container as well as grated cheese. Put all ingredients on table and create your own salad with the Fritos and meat.
Line 10-inch Spring Form pan (bottom and sides) with lady fingers. Mix all ingredients in large bowl, with wooden spoon until well mixed. Pour into prepared pan. Freeze over night. Delicious!
Cream butter and sugar until light and fluffy; add dates and heat about 3 minutes. Stir in nuts cereal and vanilla. Shape into small balls. Roll each one in coconut.
Preheat oven to 350°. Chop up bell pepper and onion for the amount desired to taste. Crush cup crackers. Add egg, Accent and Worcestershire sauce. Combine or mix with hands until blended well. Place in shallow loaf pan or shallow pan and form into loaf. Bake 1 1/2 hours.
Mix together pumpkin, milk, eggs, sugar, salt and spices. Pour into an ungreased 9 x 13-inch pan. Sprinkle cake mix over this mixture. Put 2 cups chopped pecans over cake mix. Melt 1/2 stick margarine and pour over pecans. Bake 50 minutes in 350° oven. Cut into squares. May be served with Cool Whip.
Mix ham, 4 ounces cream cheese, 1/2 cup Miracle Whip, 1/2 cup chopped almonds, onion and pickle relish. Chill and shape in a ball. In a small bowl; mix 1/4 cup Miracle Whip and 4 ounces cream cheese. Spread on ball; cover with almonds. Chill.
Microwave jelly and mustard on High for 2 minutes, stirring twice to blend. Cut Smok-Y-Links into 1/2-inch pieces. Add pineapple and Smok-Y-Links to sauce. Cover and microwave on High for 6 to 8 minutes, stirring twice during cooking. Serve hot.
Heat oven to 400°. Combine first six ingredients; blend well. Pour into unbaked pie shell. Arrange walnuts on top. Bake in lower third of oven at 400° for 15 minutes. Reduce oven temperature to 350°. Bake an additional 35 to 45 minutes or until center appears set. Cool completely. Makes 8 servings. Preparation time: 10 minutes. Bake time: 50 to 60 minutes.
Shred cabbage and set aside. Mix remaining ingredients and heat the mixture to boiling point. Pour over shredded cabbage and toss quickly. Put a tight lid on pot (to hold heat) and keep warm until served. Serve within 10 minutes after preparing.
Layer in ungreased 9-inch pie plate/pan in order listed. Bake at 350° for 10 to 15 minutes or until cheese is melted and slightly bubbly. Serve with bagel chips or assorted crackers.
Brown onion and meat. Drain off any grease. Add soups, water, celery and rice. Put into sprayed baking dish and bake for 2 hours at 350°.
Place ground meat in 3-quart casserole. Cook by microwave on High 5 to 7 minutes. Stir after 3 minutes of cooking. Remove meat from microwave and set aside. In small casserole or 2-cup glass measure, combine onion, garlic and green pepper with 2 tablespoons margarine. Cover and microwave on High 3 to 4 minutes. Add cooked veggies to heat. Stir in undrained kidney beans, chili powder and salt. Cover container. Place in microwave on High 8 to 10 minutes. Reduce power to Medium and continue cooking 10 to 12 minutes. Serves 12.
Cook potatoes in their jackets about 25 to 30 minutes, until done. Remove from heat and drain water. Let cool before dicing. Sprinkle potatoes with sugar and vinegar. Add celery, onion, pickles and salt. Stir gently to combine. Add mayonnaise by folding into mixture. Add sliced eggs. Sprinkle top with paprika.
Blend all ingredients, except cheese. Line pan with heavy waxed paper. Place 1/2 cup cheese in bottom of pan; spread evenly. Cover with half of meat loaf mixture. Repeat with remaining cheese and meat layers. Bake at 350° for about an hour. Allow loaf to stand for 10 minutes before turning out on a platter.
Gradually stir milk and egg into pudding mix in saucepan. Add rice and raisins. Stir over medium heat until mixture comes to a boil. Cool 5 minutes, stirring twice. Pour into dessert dishes or serving bowl. Sprinkle with cinnamon and nutmeg; serve warm. (For chilled pudding, place plastic wrap or wax paper on surface of hot pudding. Refrigerate about 1 hour. Stir before serving. Sprinkle with nutmeg and cinnamon.) Makes 5 cups or 8 servings.
In a 3-quart casserole mix rice, soup, water and carrots. Place chicken pieces on top of rice mixture, arranging the thickest sides of pieces toward outside of casserole. Sprinkle with paprika or herbs. Cover casserole with lid or plastic wrap. Microwave on High for 20 minutes. Uncover and rearrange chicken pieces if certain areas are overcooking. Re-cover and microwave on High for 15 minutes. Let stand 10 minutes before serving.
Mix all ingredients in large jar and shake thoroughly. Store in refrigerator. Will keep for months.
Mix first 4 ingredients together and bake in a greased and floured 9 x 13-inch pan for 30 minutes at 350°. Drain can of crushed pineapple when cake is done. While still hot, pour pineapple juice over cake. Poke a few holes in cake with toothpick. Let cake cool. Mix drained pineapple, Cool Whip, and instant pudding. Spread over cake. Store in refrigerator.
Cream together butter and sugar. Add egg and vanilla. Add flour, cloves, allspice, cinnamon, nuts and raisins. Add applesauce and baking soda last. Mix with wooden spoon. Spoon into muffin pans lined with cupcake papers. Bake at 400° for 15 minutes.
Mix pudding as directed on package. Cut Twinkies in half lengthwise. Lay in dish and pour 1/2 of pudding, then 1/2 of fruit, then Cool Whip. Add more Twinkies, pudding and fruit and top with Cool Whip. Refrigerate and serve.
Bring chicken stock to a gentle boil. Add grated carrot and chopped onion, salt, and pepper: simmer gently for one hour. Add paprika and butter; simmer gently for 10 minutes. Meanwhile, blend flour and milk until smooth; stir into chicken stock and cook until smooth and thickened. Then add Blue cheese, Worcestershire, and liquid hot-pepper seasoning. Continue to simmer gently until well blended (about 15 minutes). Serve hot in small soup bowls.
Mix and sift all dry ingredients together; pour in buttermilk and stir thoroughly; then add egg. Beat well. Pour into hot greased pan and bake in a hot over, 450 degrees for 20 minutes.
Put all the ingredients in a casserole dish with lid and bake at 400°, for about 30 minutes or until hot and bubbly.
Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, pecans and bananas. Pour batter into 3 greased and floured 9-inch round cake pans. Bake at 350° for 23 to 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove and let cool completely on wire racks. Stir 1/2 cup pecans into Cream Cheese Frosting, if desired, or reserve them to sprinkle over top of frosted cake. Spread frosting between layers and on top and sides of cake.
Mix all ingredients until well blended. Refrigerate. Serve with vegetable dippers in red or green peppers for serving bowl.
At room temperature, mix the ingredients together with hands. Make balls and bake on cookie sheet for 10 to 15 minutes at 400°.
In a bowl, combine sugar, creme and vanilla. Knead until smooth (mixture will be dry). Shape into six 4 1/2 in. x 1 1/4 in. logs. Chill overnight. In the top of a double boiler over boiling water, cook and stir caramels and water until smooth. Dip logs into caramel. Roll in pecans. Chill for 2 hours. Cut into 1/3 in. slices. Yield: about 6 1/2 doz.
Melt butter in a 8 x 8 inch dish. Mix together sugar, flour, milk and stir until smooth. Pour over melted butter, do not stir. Pour fruit over milk mixture, do not stir. Bake 325° for 35 minutes.
Arrange carrots in a vegetable steamer over boiling water. Cover and steam 4 to 8 minutes or until desired degree of doneness. Remove from steamer and keep warm.
Beat egg. Beat in rest of ingredients until smooth. Spoon onto hot greased griddle. Turn pancakes as soon as they are puffed and full.
Mix and roll in small balls. Refrigerate one hour. Melt chocolate and dip balls in chocolate. Put on wax paper.
Sift all dry ingredients together into a 10-inch cake pan. Make 3 depressions and into the first, put the shortening. In the next depression, put the vinegar and in the last depression, put the vanilla. Pour the water over the entire pan. Stir with a fork until all the ingredients are moist; do not beat. Bake in same pan at 350° for 30 minutes. Leave in pan and ice to taste.
Combine cream cheese, onion and Worcestershire sauce with juice from crab. Mix until soft. Spread on plate and top with crumbled crab. Mix chili sauce and horseradish to taste; spread over crab meat and garnish with parsley. Serve with crackers.
1. Butter 2 heavy large baking sheets (if your cookie sheets are nonstick this is not necessary).
Boil the bouillon cubes, water, potatoes, celery, carrots and onion for 20 minutes. Add the broccoli or cauliflower and cook until tender. Add the soup and cheese. Stir until melted.
Beat pudding mix and 4 cups of milk about 2 minutes with mixer on low speed. Pour in Eagle Brand milk and blend. Add Cool Whip; blend. Cover bottom and sides of 9 x 13-inch pan with wafers. Slice 4 bananas and place on top of wafers. Add half of the filling. Place the remainder of the wafers on top of this (on bottom only this time). Place the other bananas on top. Then add remainder of pudding mix. Refrigerate for 5 hours or overnight.
Mix sugar and oil; add eggs, one at a time, and beat after each one. Sift dry ingredients, then add to egg mixture. Add strawberries; stir in pecans. Grease and flour two 9 x 5-inch loaf pans. Bake at 350° for 1 hour and 15 minutes. Cool for 15 minutes before removing from pans.
Mix all ingredients. Keeps indefinitely in an airtight container. To serve, add 2 heaping teaspoonfuls to a cup of boiling water.
Soak cucumbers in lime water overnight. Rinse well with cold water and drain. Cook in other ingredients, mixed together, for 5 minutes. Seal in jars.
Mix together all ingredients except cheese (Muenster) in one large bowl. Pour mixture into greased pie plate or quiche dish. Bake at 350° for 30 to 35 minutes. Top with Muenster cheese at end until melted.
Mix Eagle Brand milk, cream cheese and lemon juice. Put in graham cracker crust and top with cherry pie filling. Refrigerate before serving and keep cool.
Brown meat and onion in butter. Add mushrooms. Add beef broth and cook until tender. Cook noodles according to directions on package. Add sour cream to beef mixture just before serving. Pour over noodles.
Slice the cranberries. Add cranberries, sugar and pineapple and let it sit in refrigerator overnight. The next day, add marshmallows, Cool Whip and nuts. Serve on lettuce. Serves 12 to 15.
Pop about 1 1/2 or 2 cups of popcorn. Separate the popped kernels from the unpopped.
Drain pineapple and mandarin oranges, reserving liquid. Add cold water to make 1 cup. Stir boiling water into jello in large bowl until completely dissolved. Stir in measured liquid. Refrigerate until slightly thickened. Stir in Cool Whip with wire whisk until smooth. Refrigerate 10 minutes, stir in oranges, pineapple, marshmallows and coconut. Refrigerate until firm. Serves 10.
Preheat oven to 350°. In casserole dish, combine all ingredients, except butter and crackers. Mix crackers and butter until well blended. Sprinkle over top of macaroni mixture and bake until cheese is melted.
Mix cheese, onion and chicken in large bowl. Mix sour cream and chicken soup. Dip tortillas in hot oil until soft. Place spoonful of cheese mixture in tortilla and roll up. Place single layer in pan. Top with sour cream. Cover and bake at 325° for 30 to 45 minutes, until sour cream is bubbling.
Wash dried mushrooms. Soak overnight. In morning, cook mushrooms in the water. Add salt and pepper to taste. Cook slowly for 2 hours or more.
Brown onions and meat, which has been cut in cubes in serving pieces. Mix dry ingredients; sprinkle over meat. Add bouillon, water, vinegar and catsup. Stir until well blended; cover. Simmer 1 1/2 hours until tender.	(If you use canned meat it does not need to simmer as long.)
Combine coffee and sugar, stirring until sugar is dissolved. Chill thoroughly. Combine coffee mixture, milk and vanilla. Mix well. Add ice cream by spoonfuls, stirring gently. Ladle into serving cups. If desired, top each with whipped cream. Yields about 3 1/2 quarts.
In a large saucepan, cook spaghetti in boiling salted water for 10 to 12 minutes; drain. Stir butter into hot pasta. Stir in beaten egg and Parmesan cheese. Form spaghetti into a "crust" in a greased 10-inch pie plate. Spread with cottage cheese.
Mix potatoes, soups, sour cream, Cheddar cheese, 1/2 Parmesan cheese and garlic salt together in large bowl. Pour into greased casserole dish (2 quart). Dot with margarine and sprinkle top with remainder of Parmesan cheese. Bake 1 hour at 350°.
Thaw dough. Roll into 15 x 10-inch rectangle. Melt butter and brush on dough. Put pepperoni, salami, Mozzarella and oregano on dough. Roll up. Lightly butter roll. Bake at 350° for 1/2 hour or until brown. Serve warm or cold or freeze.
Cook potatoes. In frypan, cook bacon until crisp. Drain, reserving 3 tablespoons drippings. To reserved drippings, add onion and cook until tender. Add flour, bouillon, salt and pepper; stir until smooth. Stir in vinegar and water. Bring to boil. Slice warm potatoes and add to sauce mixture along with crumbled bacon. Toss lightly to coat. Heat and serve. Makes 6 servings.
Mix all dry ingredients, then add other ingredients, ending with bacon fat. Use an iron skillet if you have one. Bake at 350° for 45 minutes.
Brown meat in small amount of oil or in nonstick pan. Add all ingredients until done. Top with cheese.
Cook chicken breasts in skillet until browned.	Remove from skillet. To skillet add all other ingredients. Bring to boil and cook until cheese is melted and all mixed.	Place chicken in baking dish. Pour sauce over and bake at 350° for 30 minutes. Serve over noodles or rice.
Wash chicken and skin (if you want to). Place in a large stainless steel or glass bowl (may stain plastic). Pour Louisiana hot sauce over and let marinate several hours. I have used it in 30 minutes, but it has a better flavor if marinated longer. Take chicken pieces out of sauce and roll them in self-rising flour. Coat them good. Fry in preheated hot oil. Cook until done (30 minutes). Done when thick piece is pierced with a fork (deeply) and juice runs clear.
Bring first 5 ingredients to a boil and boil for 3 minutes. Remove from heat and stir in peanut butter and oatmeal. Mix well and drop by spoonful onto pan greased with butter. Cool.
Brown meat, onion, chili powder and garlic powder. Add soups and tomatoes; heat. Layer in baking dish: chips, meat and cheese. Bake at 350° for 30 minutes, covered. Uncover and cook 15 minutes more.
Heat milk (with cinnamon stick if desired) until bubbles begin to appear around edge of pan. Stir sugar and salt into eggs. Add hot milk slowly to egg mixture, stirring constantly. Return to double boiler and cook over low heat, while stirring, until mixture coats spoon. Remove from heat and stir in vanilla. Sprinkle with nutmeg, if desired. Chill and serve from pitcher.
Cream shortening and powdered sugar. Add eggs, beating well. Add cocoa, cloves, cinnamon, milk and baking powder. Add enough flour to hold ingredients together. Shape into balls. Place on greased cookie sheet. Bake at 350° for 10 to 12 minutes.
Cream sugar and shortening; beat in eggs and bananas. Mix dry ingredients; add banana mixture alternately with milk. Add vanilla. Put in oblong pan in moderate oven. When done enough to	hold up frosting, remove from oven and spread topping on cake.
Mix together and press into a 9 x 12-inch pan; keep a few crumbs for topping.
Wash leeks. Wash leeks and once more for good measure. Melt margarine in large pot. Add leeks and saute for 5 to 10 minutes until tender. Add potatoes, bouillon cubes and water. Cover and allow to cook until potatoes are tender, stirring occasionally. Mix together sour cream and cornstarch and add to soup to thicken. Salt, pepper and lemon juice are added to taste. Ham is added in the last 5 minutes or so to allow to heat through. Eggs are halved and floated in soup when served.
Cook first five ingredients together until clear and thick, stirring constantly. Add last three ingredients and simmer about 10 minutes. Serve over hot rice. Serves 6.
Pour pineapple and juice into saucepan and heat. Dissolve jello in pineapple. Add 2 cups buttermilk and Cool Whip. Refrigerate. (May use orange, lemon or lime jello.)
Drain potatoes. Place in mixing bowl and add rest of ingredients. Fry on hot skillet turning once.
Combine orange juice and bananas. Add remaining ingredients, except pudding mix. Stir, then add pudding mix. Mix well and refrigerate overnight.
Pare eggplant and cut into 1/2-inch slices. Melt butter. Dip eggplant in mixture of crumbs and salt. Place on greased cookie sheet. Spoon sauce on each slice and sprinkle with oregano and cheese. Bake in 450° oven for 10 to 12 minutes. Makes 4 to 5 servings.
Mix milk, salt, mustard and eggs. Pour over other ingredients, tossing lightly. Pour into a greased 9 x 13-inch pan. Refrigerate 12 hours. Bake 35 minutes at 350°.
Cream butter and powdered sugar together. Add flour and pecans. Form into small finger shaped cookies. Bake in 350° oven for 20 minutes. Roll each cookie in granulated sugar while still warm.
For first layer, mix 1 cup flour, stick of oleo, and 2/3 cup salted chopped peanuts. Press into 13 x 9-inch pan. Bake at 350° for 20 minutes. Cool. For second layer, mix 1/3 c. peanut butter, 8 oz. pkg. cream cheese, 1 c. powdered sugar, 1 c. whipped cream. Spread over first layer. For third layer, mix boxes of puddings with milk and spread over second layer. Finally spread whipped cream to cover top of pudding. Sprinkle with chopped peanuts.
Place rice in bottom of baking dish. Add next 6 ingredients in order given. Bake at 350° for 1 hour.
Combine all ingredients in order; mix well. Pour in well-greased 10-inch glass pie pan. Bake at 300° for 45 minutes to an hour, or until golden brown.
Mix all ingredients. Separate 3 pita breads along cut sides to form pockets. Arrange some salad greens and veggie mixture in pockets.
Mix cream cheese and sugar. In another bowl, blend fruit, nuts and whipped topping. Fold in cream cheese and sugar; freeze. Take out of freezer 1/2 to 1 hour before serving.
Melt chocolate and butterscotch chips and peanut butter. Spread half of this mixture in bottom of a 9 x 13-inch buttered pan. Refrigerate until cool. Mix melted margarine, milk and pudding mix in pan. Bring to boil; remove and add powdered sugar and maple flavoring. Beat until smooth. Spread onto first layer of cooled chocolate mix. Add peanuts to rest of the chocolate mixture. Spread this on top of second layer. Refrigerate, then cut into small pieces.
Cover cabbage leaves with boiling water and let stand 5 minutes until leaves are limp, then drain. Combine ground beef, salt and pepper, regular rice, chopped onion, egg, nutmeg, sage and thyme. Place meat portions into cabbage leaves. Roll and fasten with string or a toothpick. Brown in 3 tablespoons oil.
Mix together and put in casserole dish. Brush cracker crumbs on top with butter and brown. Bake at 350° for 20 minutes.
Fry bacon crisp. Remove from skillet. Leave 2 to 3 tablespoons bacon grease. Fry onion in grease. Add flour to thicken. Add tomato soup and stir. Add vinegar, sugar and garlic salt. Add enough water to make medium thick sauce. Crumble and add 1/2 of the bacon. Pour sauce over lima beans in 2-quart greased casserole. Mix lightly. Top with rest of bacon, crumbled. Bake about 30 minutes on 350°. I usually cover it until last 5 minutes.
Remove core from cabbage. In a large kettle or Dutch oven, cook cabbage in boiling, salted water for 2 to 3 minutes. Remove outer leaves when softened; return to boiling water as necessary to obtain 12 leaves. Drain. Remove thick center vein from leaves.
In skillet, brown chops in hot oil about 10 minutes; drain. Transfer chops to an 8 x 8 x 2-inch baking dish. In a small saucepan, melt butter or margarine; stir in flour. Add milk and cook and stir until thickened and bubbly. Stir 1/2 the thickened mixture into beaten egg; return to saucepan. Cook 1 minute, stirring constantly. Stir in cheese, onion and pepper. Spoon about 2 tablespoons of mixture atop each chop. Sprinkle with paprika. Bake, uncovered, in 350° oven for 30 minutes or until meat is done. Makes 4 servings.
Mix all of the ingredients and pour into tart shells. Bake at 350° for approximately 35 minutes.
Mix and bake cake according to directions. Poke holes in hot cake with a straw and pour topping over cake. When cake is cool, cover topping with Cool Whip. Sprinkle with the crushed Heath bars or chocolate sprinkles.
Boil together to soft ball stage (236°), stirring constantly. Remove from heat; add 1 teaspoon vanilla and 4 to 5 cups nuts. Stir until covered well. Turn out quickly onto waxed paper and separate nuts. Let sit until hardened.
Thaw hash browns and mix with 1/2 stick melted margarine and sour cream. Mix onion, cheese, soup, salt and pepper and add to hash browns. Mix melted margarine with corn flakes. Pour over top of hash browns. Bake at 350° for 45 minutes, uncovered.
Pour apple juice in a frying pan over low heat; stir in cinnamon and salt. Add sweet potatoes. Cook over low heat, turning sweet potatoes several times until they are well coated and most of juice is absorbed (about 6 minutes). Yields 5 to 6 servings.
Drain asparagus and layer in buttered 8 x 8 pyres dish. Add ham, soup, cheese and breadcrumbs. Bake 350 until bubbly, about 25 minutes.
In large bowl, combine mayonnaise, vinegar, mustard, sugar, salt and pepper. Add macaroni, green pepper and onions. Stir to coat well. Makes about 5 cups.
Mix ingredients together and bake at 350° for 1 1/2 hours. Pour La Choy sauce on top.
Beat egg with flour. Pour into boiling chicken broth gradually; boil 5 minutes, stirring constantly.
Combine ingredients. Marinate chicken at least 1 hour, turning often. Place on broiler pan (lined with foil for easy cleanup). Bake at 375° for 30 minutes, basting often, turning once. Also good on outdoor grill.