HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 350°. Generously grease the bottom of loaf pan, 9 x 5 x 3-inch. Stir all ingredients in pan with fork until moistened. Beat vigorously 1 minute. Bake until wooden pick inserted in center comes out clean, 55 to 65 minutes. Cool 5 minutes.
Thaw and squeeze water from spinach. Mince onion. Chop water chestnuts. Blend ingredients. Chill 1 to 2 hours. Hollow out round loaf of bread to form bowl for dip. Serve with crackers.
Mix thoroughly the oil, egg, mustard, salt and 1/3 cup sugar. Set aside. Over low heat, blend flour, 1/3 cup sugar, vinegar and water. Bring to a boil, stirring constantly until thickened. Combine well with first mixture. Makes 3 cups. Tastes like Marzetti slaw dressing. Good with cabbage or any dish you want to have a sweet and sour taste.
Cook fresh broccoli until tender. Chop it up and put in a 1-quart casserole bowl. Add your 1 cup of cooked rice to broccoli. On stove, melt butter and cook onion until tender. Mix in cream of mushroom soup and stir mixture together. Pour over broccoli and rice. Put cheese on top and cook for 20 minutes at 400°.
Mix all ingredients together while pumpkin is warm. Use electric mixer. Pour in 2 brown pie shells. Cook at 325° for 45 minutes.
Melt together the butter, peanut butter and chocolate chips. Pour over Crispix cereal. Coat with powdered sugar. Lay out flat to dry 5 minutes.
Choose uniform potatoes, scrub and pare. Roll in flour which has been seasoned with salt, pepper and herbs, fresh or dried. Place in buttered casserole dish and dot with butter. Add bay leaf and garlic. Cover and bake in 450° oven for 45 - 60 minutes or until potatoes are done.
Combine eggs and orange juice. Dip bread in egg mixture, then into crumbs. Pan-fry in butter until lightly brown. Serve with your favorite syrup or honey.
Preheat oven to 325°. Cream together butter and shortening; add sugar and eggs. Sift dry ingredients together and add with milk to other ingredients. Add vanilla and mix well. Bake for about 80 minutes.
Cut chicken into bite-size pieces. Cook chicken in 1 tablespoon of the margarine about 10 minutes. Remove from pan. In the remaining margarine, cook onion, mushrooms and garlic until onion is tender. Stir in the soup, milk and pepper. Heat to boiling, then add chicken and cook on low for 5 minutes. Mix with noodles and serve.
Combine the cream cheese and Cheddar cheese. Mix until blended, add remaining ingredients. Roll into ball. Chill, roll in pecans.
Heat oven to 350 degrees. In medium saucepan, bring 2 quarts water to a boil. Add squash and zucchini. Cook 3 to 4 minutes or until almost crisp-tender. Drain. In 10 inch skillet, cook bacon until crisp. Remove with slotted spoon and reserve. Add onion to bacon drippings. Cook and stir over medium heat for 2 minutes. Drain off drippings. Add reserved bacon, soup, red pepper, salt and pepper. Mix well. Remove from heat. Fold in vegetables. Transfer to 2 quart baking dish. Cover with foil. Bake 30 minutes. Remove foil. Sprinkle with cheese. Place under broiler to lightly brown cheese, if desired. Makes 8 servings.
Mix ingredients together as for a pie crust. Press into a 9 x 13-inch ungreased pan. Bake at 350° for 20 minutes. Frost while warm with chocolate frosting. Cut immediately into squares.
Generously grease Bundt pan with butter. In plastic bag, mix sugars and cinnamon. Shake a few biscuits at a time in plastic bag and place in Bundt pan. Spread remaining sugar on top. Melt butter and pour on top.
In a large pot, combine all ingredients, except 1 teaspoon sweet pickle relish. Cover and simmer for about 4 hours or until meat falls apart easily. Skim off any excess fat. Remove meat from liquid; shred and return to liquid and heat through. Serve on hamburger rolls with sweet pickle relish for each sandwich.
Heat brown sugar and butter until sugar dissolves. Add carrots (already cooked) and dash of cinnamon. Turn carrots until well glazed and tender, about 12 minutes.
Preheat oven to 375°. Brown meat with onions; drain. Cook macaroni according to package directions. Drain macaroni and return to pot. Add meat. Stir in tomatoes, soup, tomato paste and sour cream. Transfer to a 9 x 13 x 2-inch baking dish. Top with shredded cheese. Bake 25 to 30 minutes until hot through and bubbly.
Peel eggplant; cook in small amount of water until tender. Drain. Mash with potato masher. Add other ingredients and top with grated cheese.
Cream margarine with sugar and add buttermilk. Add eggs, beating after each. Add vanilla and coconut. Pour into 2 unbaked pie shells and bake at 350° for 1 hour or until brown.
Sift flour with sugar, baking powder and salt. Stir in corn meal. Add eggs, milk and shortening. Beat with rotary or electric mixer until smooth, about 1 minute. Pour into greased 9 x 9 x 2-inch pan. Bake in hot oven (425°) for 20 to 25 minutes. For sticks, spoon batter into pans, filling 2/3 full. Bake in hot oven at 425° for 12 to 15 minutes or until brown.
In a large bowl, combine eggs and sugar, beating well. Add pumpkin and lemon juice, mixing well until blended. In a separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mixing well. Spread batter into greased and waxed paper lined 10 x 15-inch jelly roll pan. Bake at 375° for 15 minutes. Remove from oven. Cool for 15 minutes. Place cake on clean tea towel. Cool 10 minutes longer. From 10-inch side, roll the cake up in the towel; set aside.
Saute onions in oleo until golden. Cook rice and add while hot to onion mixture. Add sour cream, cottage cheese, bay leaf, salt and pepper. Mix well. Grease a 13 x 9-inch pan. Layer 1/2 of rice mixture, half the chilies and half the cheese. Repeat layers. Bake at 375°, uncovered, for 25 minutes. Sprinkle top with parsley.
Grease 8 x 8-inch pan with butter. Layer ingredients as listed. Pour milk over all. Bake at 350° for 20 minutes or until golden.
Melt almond bark and mix with cereal and pretzels. Add marshmallows. Spread on wax paper. Cool and break.
Slice potatoes. Put in ungreased casserole. Next, put layer of celery. Then layer of raw hamburger; add onion. Pour over this the undiluted soup. Bake at 350° for 2 hours.
Mix. Pat in a 9 x 13-inch pan. Bake 15 minutes at 350°.
Toss ingredients with mayonnaise to desired consistency. Chill overnight. Serve with corn chips or crackers.
Stir milk, sugar and butter in a large microwave-safe bowl. Cook on High temperature of microwave oven for 9 to 10 minutes. Stir twice during cooking. Remove from microwave oven and stir in chocolate chips, marshmallow cream and vanilla. Stir until chocolate is melted. Add nuts. Pour into greased 8 x 11-inch dish. Let cool and cut into squares.
Prepare stuffing mix according to package directions. Add cranberries. Combine beef and milk. Divide into 5 portions. On waxed paper, pat each into 6-inch circle. Place 1/4 cup of stuffing in center and close meat over. Place meatballs in 1 1/2-quart casserole. Combine remaining ingredients; pour over meat. Bake, uncovered, at 350° for 45 to 50 minutes. Makes 5 servings.
Mix salmon with potatoes. Add butter, salt, pepper, eggs and milk; mix well. Add enough milk to make a thick batter. Beat well; turn into a buttered pan. Cover with bread crumbs. Bake for 45 minutes at 350°.
Grease muffin tins (do not use paper cups). Beat the first 3 ingredients. Add the other ingredients; mix well. Fill muffin tins to the top; will not run over. Bake for 20 minutes at 350°.
In medium size saucepan, combine celery soup and milk. Add onion and broccoli; bring to a boil over medium heat. Reduce heat and simmer until broccoli is tender. This will take about 10 minutes.
Preheat oven to 425°. On each chicken cutlet, spread 1/4 of cheese; roll tightly. Secure with toothpick. Place rolled chicken in 8 x 8-inch baking dish. In small bowl, mix undiluted soup with wine (or both). Blend until smooth. Pour mixture over rolled chicken. Bake for 20 minutes until chicken is tender. Remove chicken to platter; spoon sauce over. Remove toothpicks. Garnish with parsley. Contains 270 calories per serving.
Cream the shortening and sugar. Add eggs one at a time. Add mashed banana and vanilla. Add dry ingredients alternately with buttermilk and nuts. Put into two 9 x 5-inch loaf pans and bake 45 to 50 minutes at 350°. Cool for 10 minutes, then remove from pan. Slice when cold. Keeps moist when tightly wrapped. Freezes well.
Mix good and put on second layer. Top with cool whip & sprinkle with pecans. (Use any flavor of pudding you want, but lemon is the best.)
Boil chicken with cut up onion and celery until done. Mix all together and pack into greased loaf pan. Bake until brown on top. Cool some before slicing. Bake in 350° oven for 30 to 45 minutes.
Line a 1 1/2-quart bowl with plastic wrap. Set aside. In another bowl, mix 1/2 of the topping with the food coloring. Spread on bottom and sides of the prepared bowl. Freeze 30 minutes. Spread remaining topping over the green layer and freeze 1 hour. Mix sherbet with chopped chocolate and spoon into center of topping. Freeze at least 4 hours.
Heat oven to 350°. Combine all ingredients except ground beef; mix well. Add ground beef; mix lightly but thoroughly. Press into 8 x 4-inch loaf pan. Bake 1 hour. Let stand 5 minutes before slicing.
Chop crab meat to about 1/2-inch pieces. Mix crab with shrimp and Monterey Jack. Mix nacho cheese and Cheddar cheese soups together. Pour half into crab/shrimp/cheese mix and mix thoroughly. Roll generous amount of mix into soft shells, but do not overstuff. Place stuffed shells into baking dish side by side. Sprinkle more cheese over top of rolls, then pour remainder of soup over top of shells. Bake at 350° for approximately 45 minutes or until hot and bubbly and cheese is melted.
Prepare stuffing as on box and set aside. Cut pockets in chicken breasts. Spray baking dish (9 x 13) with Pam. Stuff mixture into chicken pockets. Place into dish. Top with 2 slices of cheese per breast. Bake at 350° for 20 to 30 minutes.
Cook spaghetti. Dice very finely the tomatoes, cucumbers and onions. Mix all ingredients and refrigerate overnight. Makes very large quantity, but keeps well refrigerated and can be halved.
Mash bananas, add flour, shortening, egg, baking soda, sugar and salt. Mix well, add nuts if desired. Grease 2 loaf pans and split the batter evenly. Bake at 350 degrees for 45 to 50 minutes. Cool on the side.
Cooking time is 4 hours in crock-pot. Serve with cornbread muffins or saltines.
Spread half of cheeses on bottom of 9 x 13 dish. Add mushrooms on top of cheeses. Add pepper and onion and finish cheese on top of this. Mix Egg Beaters, milk and flour and pour into dish. Bake at 350° for 35 to 40 minutes.
Cream butter and sugar. Add vanilla. Mix in flour and salt gradually, mixing well. Roll in small balls, then flatten out on ungreased cookie sheet. Bake at 400° until it turns golden brown.
Preheat oven to 325°. Combine apples, condensed milk and cinnamon; set aside. In a large bowl, cut 1/2 cup butter into 1 cup biscuit mix until crumbly. Stir in apple mixture. Pour into greased 9-inch square baking pan. Combine 1/2 cup biscuit mix and sugar. Cut in 2 tablespoons butter until crumbly. Add nuts and sprinkle evenly over apple mixture. Bake one hour or until golden brown. May serve with ice cream.
Brown ground beef in large skillet, drain. Add soups, enchilada sauce and chiles, mix well. Cook until mixture is bubbly. Place Doritos in bottom of 9 x 13 Pyrex dish, pour ground beef mixture evenly over chips. Top with shredded cheese and bake at 350° until cheese is melted.
Mix ingredients and form into balls. Pour sauce over meatballs. Bake in oven at 350° for 60 minutes or until done.
In bowl, with electric mixer, beat cream cheese, sugar and peanut butter until smooth. Gradually fold in whipped cream. Spoon into prepared crust. Drizzle fudge sauce over filling, draw a knife through sauce to swirl. Chill until firm, about 4 hours. Makes 6 servings.
Cream the margarine and sugars. Add eggs, milk and flavorings. Sift dry ingredients together. Stir flour mixture into other ingredients until you have a soft dough. Chill overnight. Roll out thin and cut with a cookie cutter. Bake at 375° for 10 minutes or until lightly browned.
Combine milk and 1/2 teaspoon of sugar. Heat to lukewarm. Crumble in yeast and let rise. With fingers, crumble butter into sifted flour. Add sugar/milk/yeast mixture, salt, slightly beaten egg yolks and lemon rind. Mix well until dough is medium stiff. Divide into 2 parts and refrigerate or freeze one-half for another time.
Cream sugar, eggs and oil with mixer. Mix rest of ingredients by hand. Bake at 350° for 1 hour and 15 minutes or until done. Enjoy.
Mix potato and vanilla. Add sugar to make stiff dough. Roll out like pie crust. Spread with peanut butter. Roll up like jelly roll. Cut into slices.
Cream sugar, shortening, egg and vanilla. Add flour, soda, baking powder and sour cream with creamed mixture. Roll on floured surface. Cut with cookie cutter. Bake at 350° for about 12 minutes.
Combine the oats and buttermilk to soften for 1/2 hour. Mix slightly beaten eggs with oatmeal and buttermilk after softening. Add to dry ingredients. Add oil last. Bake in greased muffin pans for 15 minutes at 400°. Dough will keep in refrigerator for 5 weeks. (Bake a little longer if taken from refrigerator.)
In mixing bowl, stir together the flour, sugar, baking powder and salt. Cut in butter to resemble coarse crumbs. Combine the egg and light cream. Add all at once to flour mixture, stirring with fork just to moisten. Spread dough in greased 8 x 1 1/2-inch round baking pans or 8 x 8 x 2-inch baking pan, building up edges slightly. Bake in 450° oven for 15 to 18 minutes or until done. Remove from pan and cool. Using a sharp knife, gently split shortcake into 2 layers. Spread bottom layer with soft butter. Whip cream to soft peaks. Spoon half of strawberries and whipped cream over bottom layer. Top with second layer. Spoon remaining strawberries and whipped cream over top. Serve while still warm.
Place chicken between 2 sheets of wax paper; flatten to 1/8-inch thickness using a meat mallet or rolling pin. Dredge chicken lightly in flour. Place 4 pieces at a time in 2 tablespoons melted butter in a large skillet; cook over low heat 3 to 4 minutes on each side or until chicken is golden brown. Place chicken in a lightly greased 13 x 9 x 2-inch baking dish, overlapping edges. Repeat procedure with remaining chicken, adding 2 tablespoons butter. Reserve drippings. Saute mushrooms in remaining 1/4 cup butter; sprinkle evenly over chicken. Stir wine and chicken broth into pan drippings in skillet. Simmer 10 minutes, stirring occasionally. Spoon sauce evenly over chicken. Bake at 400° for 10 minutes. Combine cheeses and sprinkle over chicken. Bake an additional 5 minutes.
Mix all ingredients except oil and powdered sugar; mix until well blended. Heat oil in deep fryer until it reaches 350°. Now drop by 1 teaspoon into the hot oil and it will form a ball on its own. Fry until they turn golden brown in color. Put on paper towels to drain excess oil. Place on cake dish and sprinkle with powdered sugar.
Beat all ingredients well. Bake at 325° for 1 1/2 hours.
Hand crush tomatoes to render juice. Add green onions, garlic, oil and vinegar to tomatoes; mix well. Add salt and pepper to taste. Chill in refrigerator at least two hours; the longer the better. Serve in individual bowls with French bread pieces and don't forget your spoon.
In a very large bowl, stir together the first 5 ingredients until well blended. With a pastry blender, cut in shortening until coarse crumbs form. Store in airtight container in cool, dry place up to 3 months. Stir before measuring. Makes about 16 cups.
Preheat oven to 300°. Line four 7x2 1/4 inch loaf pans with parchment paper. Grease paper. Combine dates, pecans and candied fruit in large bowl and mix well. Add 1 cup of flour and toss to coat. Combine sugar and eggs in another bowl and blend until smooth. Stir in remaining flour, and baking powder and mix well. A7dd fruit mixture and blend well. Pack mixture evenly into prepared pans. Place pan filled with water in bottom of oven. Set loaves on rack above. Bake until tester comes out clean, about 2 hours. Cake will be moist. Let cool completely. Turn cakes out of pans, cover with plastic wrap or foil. Store in cool, dark place. Can be frozen.
Add food coloring to water. Mix flour and salt well. Add oil. Add water slowly until it begins to ball up (like pie crust). Knead until soft and smooth.
Cream shortening, oleo and sugar; add egg yolks one at a time. Add dry ingredients alternately with buttermilk. Add vanilla, coconut and nuts. Fold in beaten egg whites. Bake in two layers at 350° for 35 to 40 minutes.
Mix all ingredients together and serve cold as a main dish or side dish with chicken, turkey, etc.
Saute vegetables in the butter until soft. Stir in flour and cornstarch. Cook until bubbly. Slowly add stock and milk, stirring to make a smooth sauce. Add soda and cheese. Heat gently until the cheese is melted. Salt and pepper to taste.
In a 4-quart glass mixing bowl, melt butter or margarine in microwave; mix in flour and add warmed milk. Microwave, stirring occasionally, until thickened. If it gets lumpy, beat with a wire whisk or mixer. Then add the cheese and microwave until cheese melts. Add macaroni, salt and pepper to taste. Bake at 350° for 30 to 35 minutes. Yields 6 (1/2 cup) servings.
Saute onion and celery in margarine. Mix with broccoli, rice, Cheez Whiz and soup.	Pour in large casserole dish. Bake at 350° for 45 minutes. (Do not add any salt or pepper. Cheez Whiz is very salty.)
Combine oats, sugars, salt and flour. Combine soda and water. Stir in oats mixture along with shortening and vanilla. Make into walnut-size balls. Place on greased cookie sheet. Bake at 350° about 10 minutes or until golden brown. Allow to stand 2 minutes before removing from pans to wire rack. Makes about 3 1/2 dozen.
Drain pineapple juice and add enough water to make 1 cup. Heat to a boil. Add to Jell-O. Stir well until dissolved. Add sugar. Chill until slightly thickened. Add pineapple and carrots. Whip together whipped topping and cream cheese. Fold into Jell-O mixture. Pour into 8 x 10-inch mold. Chill until firm. Serves 8 to 10 people.
Soften cream cheese and add bananas. Mix well. Add remaining ingredients and mix well. Spoon into paper baking cups which have been placed in muffin tins. Freeze. When frozen, remove from tins and place in plastic bags and return to freezer. Serve as a salad or dessert. Serves 24.
Drain potatoes. Mix all ingredients. Butter baking dish. Bake 45 minutes to 1 hour until firm at 300°. Remove from oven and add topping.
Mix pudding with milk. Fold in whipped topping. Place layer of crackers in bottom of 6 x 12-inch dish. Pour half of pudding over crackers. Layer crackers and pudding again. Top with third layer of crackers. Top with frosting. Chill overnight. Store in refrigerator.
Preheat oven to 350°. Butter a 1 1/2-quart casserole dish. Cook sausage in skillet, breaking it up with a fork as it cooks. When no pink is showing, transfer sausage to a bowl. Place chopped onions to the sausage drippings and cook until limp. Drain and add to sausage and mix well. Spread the meat mixture in the bottom of casserole dish. Cover with cabbage leaves. Add salt. Pour White Sauce over mixtures and bake for 30 to 40 minutes or until bubbling hot.
Mix all ingredients together, then knead and roll out. Use any shape cookie cutter. Bake at 350° for about 15 minutes. Use cake tester until it comes out clean.
In ice cream freezer container, combine all ingredients; mix well. Freeze according to manufacturer's instructions.
Mix well. Put 2 large scoops of mix in 1 cup of hot water. Stir and enjoy!
In bowl, combine flour, baking powder and salt. Cut in Crisco until mixture resembles coarse meal. Add milk; stir until blended. Knead lightly 8 to 10 times. Drop from spoon onto an ungreased baking sheet. Bake at 425° for 12 to 15 minutes. Makes 12 to 15 biscuits.
Combine sugar, soy sauce, ketchup and vinegar. Mix well in saucepan and heat to an easy boil, stirring constantly. In a bowl, mix water and cornstarch until smooth. Gradually add to sauce, stirring often. Fry chicken until brown, arrange in casserole dish and pour sauce over chicken. Cover. Bake at 350° for 1 hour.
Combine all ingredients in saucepan; bring to a boil. Flavor improves if mixture stands a couple of days. Reheat to serve.
Brown beef in large skillet or saucepan. Add Manwich sauce, kidney beans (with juice) and chili powder. Cook over low heat at least 15 minutes longer is even better.
Combine flour, Crisco and cold water. Knead into stiff dough. Place on floured board; roll out to 1/4-inch thick. Butter large iron skillet; place dough in skillet with dough hanging over sides. Mix sugar and cocoa; sprinkle evenly over dough in pan. Dot with 1 stick of butter. Fold in dough; dot top with other stick of butter. Bake in a 400° oven for 30 minutes, or until brown on top. Cut into 1-inch pieces; pour 2 cups of water over Stickies while hot. Place back in oven for about 5 or 10 minutes, until Stickies are bubbly.
Mix in given order. Put into two greased bread pans. Crumble 1 tablespoon melted butter and 1/2 cup brown sugar mixture on tops. Bake 1 hour at 350°.
Place frozen lemonade, strawberries and water in blender. Add a few cubes of ice and blend quickly. Serves 4.
Trim crusts and flatten bread. Blend cheeses until workable and add Worcestershire sauce. Spread on bread. Drain asparagus and roll one spear on each bread slice. Baste each roll with melted butter and place on cookie sheet seam side down. Sprinkle with Parmesan cheese. Bake at 350° for 15-20 minutes or until slightly browned. Cut in thirds to serve as an appetizer.
Warm slightly oil, vinegar, salt and pepper. Add sugar and stir until dissolved. Add drained vegetables. Refrigerate in covered container.
Cook macaroni as package label directs. Drain well. In large bowl, toss with French dressing; refrigerate, covered, 2 to 3 hours. Add remaining ingredients, except salad greens; toss to combine well. Refrigerate until well chilled, at least 1 hour. Serve garnished with salad greens.
Combine first 6 ingredients in a mixing bowl; make a well in the center. Combine oil, eggs, sugars and vanilla; mix well. Stir in shredded zucchini. Add to dry ingredients, stirring until moistened. Spoon into two well-greased and floured 8 1/2 x 4 1/2 x 3-inch loaf pans. Bake at 350° for 1 hour. Cool 10 minutes, then remove to wire racks and cool before slicing.
Strain juice from raspberries into a 1-quart saucepan; set aside raspberries. Stir in water, sugar and cornstarch. Stirring constantly, bring to a boil over medium heat and boil 1 minute. Gently stir in raspberries. Cool. Makes about 1 1/3 cups.
Cream shortening, sugar and eggs. Make paste of red food color and cocoa. Add to creamed mixture. Add buttermilk with salt; alternating with flour. Add vanilla. Lastly add soda and vinegar. Bake at 350° for 30 minutes. Cool.
Mix flour, salt baking powder, and sugar. Rub in butter with a spoon, add egg yolks and lemon juice. Mix to form a smooth dough. Roll out half at a time, very thin, on a floured board. Cut into 2- inch circles. Place in greased miniature cupcake pans (1 1/2 inch in diameter). Pastry will not reach to top of cups. Press in place.
Combine all ingredients. Put into greased casserole. Bake for 1 hour.
Cook chicken and broccoli. Layer in a 13 x 9-inch pan. Combine soups, milk and mayonnaise. Pour over chicken and broccoli. Toss bread crumbs in margarine. Pour on top of chicken and broccoli. Sprinkle with cheese. Bake at 350° for 30 to 40 minutes or until bubbles appear around edges. Serves 6.
Stir quickly. Pour on a marble slab or buttered pan. When cool, pull as thin as you can. When cold, break into pieces.
Mix all ingredients. Use approximately 1/2 cup of mixture with hot water for one-cup serving.
Mix 2 cups self-rising flour, margarine and nuts. Spread in 9 x 12-inch or larger baking dish. Bake at 375° for 15 to 20 minutes, until lightly browned. Cool completely.
Put cottage cheese in bowl. Sprinkle jello over it. Put orange slices and pineapple on top of the mixture. Fold Cool Whip over all. Put in refrigerator and let cool for about 4 to 5 hours or overnight.