HumbleIntelligence/food-ner-1-Million huggingface dataset:
Scramble eggs with a little milk and butter. Lightly brown hash browns. Cook ham or bacon. Use lightly greased pan, 13 x 9-inches. Add potatoes, meat, vegetables, eggs and cheese in layers. Bake at 350° for 30 minutes. Can refrigerate overnight before baking.
Let the jello cool and add pineapple, bananas and marshmallows. Let set until firm. Cook until thick pineapple juice, sugar, flour and 2 beaten eggs. Let set until cool, then add Cool Whip. Spread over jello. Add shredded cheese over the top.
Mix well. Roll out 1/4-inch thick. Cut into squares. Add to boiling ham broth.	Simmer 25 minutes, covered.
Coat pot roast with flour. In Dutch oven, brown slowly on all sides in 2 tablespoons oil. Season with salt and pepper. Remove from heat. Add 1/2 cup water. Cover tightly and simmer slowly 2 1/2 hours or until tender. Add water, if needed.
Mix (cut in) first 3 ingredients until crumbly and remove 1 cup of mixture to sprinkle on top of batter. To remaining mixture, add baking powder, eggs, milk and flavoring. Add cinnamon to the cup removed and put on top of batter. Bake in greased and floured loaf pan (I use 9 x 13-inch pan) and bake at a moderate temperature for about 30 minutes.
Beat eggs and ingredients (except crab meat). Add to crab meat and stir ingredients with fork, using an up and over motion. Pat into cakes. Fry crab cakes until light brown in color.
Lightly toss the first 5 ingredients. Divide onto 4 plates, covered with lettuce leaves. Place a large dollop of yogurt on top of each for dressing.
Place beans in a large saucepan. Add 8 cups water and 1 teaspoon salt. Simmer until beans are almost tender (about 2 hours). Drain and set aside. Heat oil in Dutch oven. Add onions and saute until tender. Add ground beef and cook until browned, breaking up pieces with a spoon. Spoon off fat. Add remaining ingredients and beans. Heat to boiling. Reduce heat to simmer, uncovered, for 1 hour.
Dredge steak with flour. Heat oil in frying pan. Brown steak on both sides in hot oil. Add remaining. Cover; simmer for 1 1/2 hours or until done. Serves 4.
Mix flour and sugar well. Stir in whipping cream (not whipped). Add pineapple juice and all. Cook in thick boiler until thick (sticks easy). Remove from heat and add butter and let cool some. Peel and dice apples. Add apples and nuts to cooked mixture and mix. Place 1/2 cherries on top.
Wash dried beef to get rid of some of the salty taste. Chop onion and dried beef. By hand, mix all ingredients. (Can spray hands with Pam for easier handling.) Refrigerate cheese ball several hours in covered dish.
In large bowl mix cream cheese, sour cream, salad dressing, lemon juice, Worcestershire sauce, mustard and garlic salt until smooth. Add enough milk to make mixture creamy. Stir in 2 tablespoons of the grated cheese. Fold crab meat into cream cheese mixture. Pour into greased 1-quart casserole dish. Top with remaining cheese. Bake at 350° until mixture is bubbly and browned on top (about 39 minutes). Serve with crackers. Makes about 4 cups of dip.
Cook cauliflower until tender. Cook potatoes and onions together until tender using chicken broth. Blend cauliflower, potatoes and onions in blender. Mixture should be thick. Season with 1 tablespoon white pepper and garlic powder to taste. Just before serving, add almost 1 pint of half and half to desired consistency. Do not let boil. Sprinkle parsley flakes over soup. Serves 6.
Pour all of these into a bowl and stir it up. Refrigerate a while and serve.
Put cookie dough in pizza pan, thin. Don't overbake (any cookie recipe will work, such as the recipe on the chocolate chips bag or roll of sugar cookie dough at your grocery). Bake and cover with Philadelphia cream cheese icing. Combine cream cheese, butter, vanilla and powdered sugar. Spread over cookie and add fruit, such as crushed pineapple (drained), bananas, kiwi, strawberries, mandarin oranges and maraschino cherries. (Use your favorite fruit. It is pretty if it is colorful.)
Chop pretzels and mix with the margarine. Bake 10 minutes at 300° in a 9 x 12-inch baking dish. Mix the cream cheese and sugar. Fold in the Cool Whip. Pour over pretzels and place in refrigerator until set. Dissolve the jello and water. Add strawberries and pour over already set mixture. Let set again.
Preheat oven to 350°. Coat an 8 1/2 x 11-inch pan with canola oil spray. Mix applesauce and egg whites in a large bowl. Stir in yellow cake mix, Jell-O and lemon rind. Slowly drizzle in pineapple juice. Using a mixer, beat for 5 minutes. Pour into prepared pan. Bake approximately 35 minutes or until done.
Preheat oven to 325°. Mix together all ingredients. Place in casserole. Bake 1 hour. May top with bacon bits before baking, if desired.
Melt margarine in a 9 x 13-inch pan. Stir in rice and mix together. Add soups and mix together. Set chicken parts on top. Do not cover. Do not add water. Bake in oven at 275° for 2 hours.
Combine eggs, mayonnaise, flour and milk in the order listed. Then add ham, cheese, onion and broccoli. Mix well and pour into 2 prepared pie shells. Bake 45 to 55 minutes at 375°.
Boil 3 cups water and dissolve Jell-O. Add remaining 3 cups of water. Stir lemonade until melted. Combine lemonade and cranberry juice. Freeze this mixture in a freezer bag. A few hours before serving, remove from freezer (should be slushy). Just before serving, add 7-Up and sherbet. Makes 12 to 15 servings.
Pour ingredients into Tupperware 1-quart casserole. Microwave at Medium for 3 to 5 minutes, until melted, stirring twice during this time. Stir in 1 cup chopped nuts, if desired, and pour into well-greased 8 x 8-inch pan. Refrigerate until set.
Bring first 6 ingredients to boil; boil 5 minutes. Add soda and vanilla. Spread popcorn and nuts in large roaster pan. Spread caramel mix over top; stir. Bake 1 hour at 225°, stirring every 15 minutes. Turn over mix every 15 minutes or 4 times.
Place first 3 ingredients in a large bowl and stir up. Place the remaining ingredients in the order given and store overnight or several hours in refrigerator. Toss just before serving. Serves at least 12.
Mix into ungreased 13 x 9-inch cake pan. Bake at 425° for 30 to 35 minutes.
Pour cherry pie filling into an 8-inch glass pan or pie pan. Sprinkle with 1 cup cake mix. Pour 1/2 stick butter or margarine (melted) over all. Bake at 400° for 30 minutes. Serve hot or cold. Serve with Cool Whip.
Mix Eagle brand milk and 1/2 c. milk then add vanilla pudding and let chill 5 minutes. Add sour cream and cool whip. Layer wafers, bananas, pudding and chocolate syrup.
Grease 9-inch square pan. Melt butter and chocolate. When cooled a little, add sugar, eggs and vanilla. Beat well. Then add flour and nuts. Pour into pan. Bake at 325° for 35 minutes.
In pan; boil water, vinegar, and brown sugar until dissolved and smooth. Add everything else and simmer with lazy bubbles for 2 hours or to this jelly like consistency
Pour boiling water over figs. Cover and let stand 5 minutes. Drain and dry. Sift all dry ingredients. Cream shortening and sugar until fluffy. Add eggs and beat well. Add flour mixture alternately with milk. Fold in chopped figs. Fill muffin tins 2/3 full. Bake at 400° for 20 minutes. Makes 12 to 15.
The first time I made a chocolate mousse it was from a recipe of Julia Child's that I had seen her do on television. It called for a raspberry sauce made with raspberry liquor. Our little town does not have a liquor store, so I drove 10 miles to the closest one. They didn't have it. I had to drive 25 miles to the next one before I found it. It cost $15.00. Then I didn't have a suitable mold. It cost $12.00. Fresh raspberries were needed, at $6.00 a pint. Finally I had everything I needed and proceeded to put the mousse together. I dirtied every saucepan and most of my bowls. If my time was worth anything, that mousse cost about $50.00. It was delicious!
Fold mayonnaise into yogurt. Fold in remaining ingredients. Cover. Chill for 2 hours.
In a skillet, saute asparagus and onions in 1 tablespoon butter until crisp tender (about 8 minutes). Transfer to ungreased 1 1/2 quart baking dish. Melt 2 tablespoons butter in saucepan. Stir in flour until smooth; gradually add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat. Add cream cheese, salt and pepper. Stir until cheese is melted. Pour over vegetables. Sprinkle with Cheddar cheese. Melt remaining butter; toss with bread crumbs. Sprinkle over casserole. Bake uncovered at 350° for 35-40 minutes.
Combine the sugar, oil and eggs in a bowl and mix well. Sift the flour with soda and salt and stir into the sugar mixture. Add the apples and 1 cup nuts and beat well. Pour into 3 greased and floured 9-inch cake pans. Bake at 350° for 30 to 40 minutes. Cool.
Mix first 10 ingredients well. Top with cheese. Just before heating, top with a generous layer of crushed potato chips. Bake at 400° for 20 to 30 minutes.
Boil and debone chicken. In a large casserole dish, crush one bag chips; sprinkle on the bottom of dish. Add chicken on top of chips. Melt cheese and soups on low heat. Pour over chicken. Crush other bag of chips and put over top. Top with grated Cheddar cheese. Cook at 350° for 10 to 15 minutes.
Grease an 8-inch pie plate. Spread cranberries over bottom. Sprinkle with 1/4 cup sugar and nuts. Beat egg well. Add 1/2 cup sugar and mix well. Pour over cranberries. Bake at 325° for 45 minutes or until golden brown. Serve warm or cold with vanilla ice cream or Cool Whip.
Saute squash and onions in bacon drippings until tender. Drain. Stir in sour cream, pimentos, soup and water chestnuts. Melt 6 tablespoons of butter in saucepan. Add stuffing mix and mix well, reserving a small amount for topping. Press stuffing mixture into a 2-quart baking dish. Spoon squash mixture over stuffing. Sprinkle reserved stuffing and bacon over squash. Dot with remaining butter. Bake at 350° for 30 minutes.
Mix sweet potatoes, sugar, pineapple and flavoring. Take large marshmallows and put the sweet potato mix all around them. Roll in Angel Flake coconut. Put balls in a greased dish and bake for 20 minutes at 325°.
Spread unrolled crescent rolls on cookie sheet. Bake until golden brown, about 15 minutes. Mix soft cream cheese, Ranch dressing, mayo and salad dressing. Spread on baked rolls. Dice onion very small and sprinkle on top of cream cheese mixture. Add cut up vegetables and Cheddar cheese. Keep refrigerated.
Mix Jell-O, boiling water, cold liquid and peaches. Pour into 9 x 13-inch pan. Cover with small marshmallows. Let set until firm in refrigerator. Blend cream cheese and pineapple. Make Dream Whip according to instructions on the box. Fold into cream cheese mixture. Spread over top firm jello. Top with cherries. You can also use strawberries and strawberry jello.
Mix all ingredients and stir well. Best results if beaters used. Bake at 325° for 1 hour. Makes 2 loaves.
Chop ham or bacon. Put in bottom of pie shell. Mix other ingredients and pour over ham. Bake at 450° for 10 minutes. Turn to 350° for 20 to 30 minutes. Done when golden on top. Yields 2 pies.
Sift together flour, soda and sugar. Dissolve yeast in warm buttermilk. Cut shortening into flour mixture as for biscuits. Stir buttermilk into dry ingredients quickly. Turn dough out onto floured cloth and knead just until smooth. Roll to 1/4-inch thick and cut with cutter. Brush top with butter. Place one on top of the other, making double biscuits. Cover and let set in warm place about 1 hour. Bake at 375° for 12 to 15 minutes.
Melt the oleo in a baking dish. Add the peaches or fruit. Combine the remaining ingredients; mix batter until smooth. Pour over peaches or fruit. Bake at 350° for about 40 minutes. Serve warm or cool.
Mix morsels in 2 quart casserole. Microwave 4 minutes, covered on high. Stir half-way through cooking. Remove from oven, stir in peanuts and drop by teaspoons on waxed paper.
Put first 3 ingredients together. Put into pie shell and put shredded coconut on top. Put in refrigerator for 1 hour or more.
Blend all ingredients except cream. Whip the cream and fold into remaining ingredients. Freeze 4 to 5 hours. Raspberries are delicious.
Cream butter, sugar and vanilla. Add eggs; beat until light and fluffy. Melt and add chocolate. Sift together the flour, soda and salt. Add to cream mixture alternately with ice water. Pour into cake pans and bake at 350° for 30 to 35 minutes.
Cream butter and sugar; add eggs. Combine milk and lemon juice. Add dry ingredients. Stir in nuts. Grease pan well. Bake at 350° for 60 to 70 minutes.
Slice orange in half; squeeze one half and put other half to the side. Mix applesauce with the orange juice. Mix in about 1 teaspoon of cinnamon to the applesauce.
Brown meat with salt and pepper to taste. Drain off fat. Cook noodles according to package directions. Place 1 cup shredded Mozzarella cheese in meat and mix.
Brown Sausage and Hamburg. Drain Fat. Mix and add seasonings and velveeta. Stir till cheese melts. Spread on rye bread. Put mozzarella on top. Bake 10 minutes at 350. Can be frozen.
Form into small balls; cook in hot water in skillet. Drain water and	brown.	Add to sauce and cook over low heat for 15 minutes to 1 hour.
Brown meat; drain excess fat. Stir in tomato sauce; simmer 5 minutes. Press dough in 12-inch pizza pan. Stab the dough with fork. Bake at 375° for 10 minutes. Top with ground meat and cheese. Bake again for 10 minutes.
Mix cottage cheese and dry jello. Fold in Cool Whip and pineapple. Serve chilled.
Brown sausage; add spaghetti sauce. Pour the sausage and sauce into a 9 x 13-inch greased pan. Top with 1/2 pound Mozzarella cheese. Mix together the flour, salt, milk and eggs; beat well. Top cheese with flour mixture. Add on top of flour mixture another 1/2 pound of cheese. Bake at 350° for 25 minutes.
Trim off fat and cut steak into serving size pieces; salt and pepper. Put steak in baking dish or skillet with lid. Add catsup, Coca-Cola or other cola drink, onion and bell pepper. Bake at 350° for 1 1/2 hours or until tender. Sauce may be thickened with flour, if desired.
Boil the broccoli until tender. Take the butter saute the onion in it. Add the cheese, rice and cooked broccoli. Stir all together and place bread crumbs on top, patted with butter. Bake in microwave 5 to 7 minutes.
Mix beans, soup and 1/2 cup onions in a baking pan. Bake at 350° for 35 minutes. Top with remaining onions. Return to oven and bake for 10 to 15 minutes more.
Peel and roughly cut the potatoes, carrots, garlic, celery and onion and place in roasting pan. Coat with butter, salt and pepper to taste, then mix thoroughly. Roast in a 400° oven until vegetables brown slightly, about 30 to 45 minutes, depending on oven. Reduce temperature to 325° and roast until tender, about 1/2 hour more. Stir frequently to prevent scorching.
1. Brown pie shells according to directions, then cool. 2. Brown pecans and coconut with butter in skillet. 3. Mix cool whip, cream cheese and condensed milk with mixer. 4. Combine ingredients for each pie- first spoon in 1/4 of the cream cheese mixture into the bottom of the pie shell. Then pour enough caramel topping to cover, then add a layer of the coconut and pecans. Repeat. Each pie will have two layers of all the ingredients. Serve frozen. Makes 2 pies.
Cook and drain macaroni. Mix cheese, macaroni, eggs and milk. Be sure to have enough cheese to cover the top well. Bake in a 300° oven about 30 minutes until cheese milk is well set. Then broil at 400° until lightly browned, if desired.
Cream sugar and oil; add eggs and mix well after each. Add pumpkin; mix well. Sift together dry ingredients; add water and mix all together. Pour into two well-greased and floured 9 x 5-inch loaf pans. Bake at 350° for 1 1/2 hours or until toothpick comes out clean. Let stand 10 minutes. Remove from pan to cool.
Melt butter, pour over dates and nuts, pour flour over nuts and add eggs. Mix well. Add vanilla and pineapple. Bake at 300° for 1 hour. Spray pan with Pam or grease well. If you want fruit added, use cherries	and mixed candied chopped fruit, like you use in a fruitcake.
Mix together and chill. Then make small balls. Dip in chocolate almond bark or chocolate chips.
Combine all ingredients except bread crumbs, spoon int into 4 small buttered baking dishes (or regular casserole dish). Sprinkle crumbs over crab mixture. Bake in a 350° oven 20 minutes or until lightly browned. Yields 2 to 3 servings.
Brown chicken in hot oil. Add chicken broth; bring to a boil. Stir in rice. Reduce heat; cover and simmer for 5 to 8 minutes. Remove from heat. Stir in parsley, lemon peel and pepper. Cover; let stand 5 minutes. Sprinkle with almonds. Serves 4.
Boil 1 qt. of water, remove from heat, add tea bags. Steep for 5 minutes. Discard tea bags. Stir in lemonade and orange juice concentrates, sugar and remaining water. Serve over ice. Makes approximately 3 quarts.
Cook broccoli according to instructions on package. Melt cheese and mushroom soup together. Saute onion and mushrooms in butter. Mix with cheese; add broccoli and seasonings.
Brown ground meat. Drain and add taco seasoning. Add all other ingredients except cheese. Boil for 20 minutes. Add cheese.
Combine and let stand 1 hour. Cover with buttered crumbs. Bake 45 minutes at 350°.
First drain both fruits. Reserve juice for other uses. Blend oranges and pineapple to sour cream. Add coconut. Stir in marshmallow bits. Chill after blending. Let sit at least 2 to 3 hours for flavor to form. Delicious at Easter!
Line a baking dish with whole graham crackers. Mix 1/2 can of pineapple in with the small tub of Cool Whip and nuts. Layer half on top of the graham crackers. Layer another layer of graham crackers and rest of Cool Whip pineapple-nut mixture; top with cherry pie filling and crumble graham crackers on top. Chill for 1 to 2 hours before serving.
Crush zwieback and mix well with soft butter and 2 tablespoons sugar. Press into a 9-inch spring-form pan and up the sides. Mix the 1/2 cup sugar, flour and salt. Soften the cream cheese with a spoon. Add the dry ingredients and cream together. Separate the eggs. Add vanilla and the unbeaten egg yolks; beat. Stir in the cream and fold in stiffly beaten egg whites. Pour this mixture on top of the crumbs. Bake at 350° for 1 hour. Let cake cool. Preparing time is 30 minutes.
Combine crumbs, sugar and butter; press onto bottom of 9-inch spring-form pan. Bake at 350° for 10 minutes.
Cook margarine, sugar, Karo and salt until blended well and bubbly, at least 5 minutes. Add vanilla and soda. Stir in corn and spread on a greased baking sheet. Bake 1 hour at 250 degrees, stirring every 15 minutes.
Cook slowly until a soft ball forms in cold water, then let cool. Add 1/4 stick of butter. Add nuts and beat until it starts to thicken, then pour into buttered pan.
Melt butter, marshmallows and vanilla on low. Add food coloring. Mix in corn flakes. Shape into wreaths on wax paper. Add red cinnamon candies around wreath; let set overnight.
In a 13 x 9-inch baking pan, mix well the first 5 ingredients. Make 3 holes in mixture. In the first hole, put the vinegar, in the second hole put the cold water and in the third hole, put the oil. Mix well; batter will be thin. Bake at 340° for about 30 minutes. Cut cake in pan.
Brown beef, bacon and onion. Add all ingredients except beans. Mix well. Pour all ingredients, including beans, in large baking dish. Bake at 350° for 1 hour.
Combine sugar and syrup in 3 1/2 quart saucepan. Bring to a boil on medium heat. Remove from heat; stir in peanut butter. Add corn flakes and stir until all are coated with syrup mixture. Drop by teaspoonful on waxed paper.
Cook first 6 ingredients until done. Melt margarine; add flour and milk, cooking until thick and bubbly. Stir into the rest of the ingredients.
Dissolve strawberry jello in 1 1/2 cups of boiling water. Put in 9 x 13 inch glass pan. Add strawberries. Set aside in refrigerator. Dissolve lemon jello in 1 cup boiling water. Add 1/2 cup pineapple juice. Stir in cream cheese and add pineapple tidbits. Fold whipped cream (already whipped and sweetened) into this. Put evenly on top of strawberry mixture and chill.
Mix all ingredients and pour into a 2-quart baking dish. Bake, uncovered, at 350° for 45 to 50 minutes.
Mix all ingredients together with a spoon. Pour almost all the dough into greased loaf pan. Put the whole cherries on top and cover thinly with remaining batter. Bake 1 hour at 325°.
Cut spareribs in small pieces and roll in flour; brown quickly in butter, heated to sizzling point. Place ribs in heavy aluminum pan. To make barbecue sauce, mix onions, catsup, green pepper and water. Simmer 10 minutes. Pour over spareribs; cover and bake over low heat for 1 hour.
Arrange apples in a greased baking dish. Add water and lemon juice. Mix water and lemon juice. Mix sugar, cinnamon, flour and salt. Work in butter to form a crumbly mixture. Add grated cheese to crumbly mixture. Spread the mixture over the apples and bake in a moderate oven (350°) until apples are tender and crust is crisp.
Stir cheese soup in a 1 1/2-quart casserole dish until smooth. Gradually add milk. Mix remaining ingredients. Bake at 350° for 30 minutes.
Cut unpeeled acorn squash in rings, peeled or scrubbed parsnips and carrots in quarters or lengthwise, scrubbed red-skinned or sweet potatoes in 1 1/2 to 2-inch chunks, and peeled onions in wedges. Spread vegetables in single layer in 1 or 2 baking pans or baking sheets with sides. Drizzle with vegetable oil, then sprinkle with salt, pepper and dried thyme to taste. Bake in a 450° oven, turning every 10 minutes or so, for 30 minutes or until lightly browned and tender.
Heat oven to 350°. Place potato slices in greased oblong baking dish; top with orange slices, then pork chops. Sprinkle with salt and pepper; sprinkle brown sugar. Cover and bake 1 1/2 hours, uncovering last half hour. Serves 6.
Put all ingredients in blender and mix well. Pour into 5 ounce paper cups and place a stick in each cup. Freeze.
Beat eggs and add other ingredients. Put in greased 9-inch square pan. Bake at 350° for 45 minutes. (I always double this.) It's great for company brunch!
Slice French bread 1-inch thick. Fit into a well-greased 13 x 9-inch pan. Beat eggs well and add sugar, milk and vanilla. Pour over bread. Sprinkle nutmeg or cinnamon on top. Cover with foil and refrigerate overnight. Remove foil and bake uncovered 45 to 50 minutes (350°) until puffy and light brown. Dab with butter.
Brown sausage and hamburger; add tomatoes and green chillies. Put in crock-pot on low heat and add cheese. Stir until melted.
Cut together flour and butter and add oats, brown sugar and cinnamon. Should be a crumbly texture; do not use beaters. Place apples in buttered 8 x 9-inch pan. Sprinkle with sugar. Cover with oat mixture and pat gently into apples. Bake at 350° for 35 minutes.
Skin, boil and mash the potatoes. Mix in the garlic (pressed or crushed). Add salt. Let sit for at least 10 minutes. Wire whisk in vegetable oil, vinegar and egg yolks. Let sit for several hours in the refrigerator. Lasts for a week or so.
Combine all ingredients. Cook for 6 minutes in microwave. Mix with mixer. Add 1 tablespoon vanilla and 1 cup chopped pecans. Pour into buttered 9 x 13-inch pan. Cool and cut in squares.
Brown sausage; add to thawed broccoli, chopped onion and Cheez Whiz. Add drained mushrooms, mushroom soup, melted oleo, instant rice and salt and pepper to taste. Mix well. Bake in a 9 x 9-inch dish at 350° for 45 to 50 minutes, uncovered.
Mix and pat in 9 x 13-inch pan. Bake at 350° for 20 minutes or until golden brown.
Mix all together. Pour into baking dish. Sprinkle 3/4 cup cornflake crumbs on top. Pour 1/2 stick melted margarine over all. Bake at 400° for 40 minutes or until bubbly.
Soften yeast in water. Scald milk and add sugar and shortening. Cool to lukewarm. Add about 2 cups flour and beat thoroughly. Add eggs and yeast; beat thoroughly. Add rest of flour to make a soft dough. Knead on a floured board until smooth and elastic (about 10 minutes). Let rise until doubled. Cut out in desired shapes and let rise until doubled again. Bake at 425° until browned.
In large bowl, mix (stir) together flour, sugar and salt, if needed, real well.