HumbleIntelligence/food-ner-1-Million huggingface dataset:
Chop cheese into pieces. Crush crackers. Melt butter. Add together all ingredients. Cover with milk. Bake at 350° for 30 minutes. Stir casserole once while baking.
Cook broccoli according to package directions. Drain. Saute onions in butter until soft but not brown. Stir in rice, soup and broccoli. Turn into a buttered shallow 1 1/2-quart casserole. Top with cheese. Bake at 350° for 30 minutes. Makes 6 servings.
Preheat oven to 350°. Wash rice several times in cold water. Put hot water into outside part of double boiler. Put rice in inside part with salt and boiling water. Boil 1/2 hour with lid on. While rice boils, put 3 cups milk in separate pot and heat. Grease casserole dish with butter. Into dish put boiled rice and milk, then add sugar and stir. Bake for 1/2 hour until light crust forms. Remove from oven and stir crust in. Add vanilla. Put back in oven until light crust forms again. Remove and cool.
Combine first 5 ingredients and bring to boil. Cut wieners into bite size. Heat in sauce. Serve in chafing dish. Makes 2 cups sauce. Sauce keeps more than 1 month in refrigerator.
Mix ingredients together and pour into an unbaked pie shell. Bake in a 350° oven until filling is set.
Preheat oven to 350°. Mix cake mix and pudding mix. Add sour cream, oil, water and eggs. Beat well, about 2 minutes. Add chocolate chips. Grease and flour a 10-inch Bundt pan. Bake for 45 to 55 minutes. Very moist; no frosting needed.
Work the last 6 items with a pastry blender or finger tips. Spread apples in bottom of a baking dish, sprinkle with topping. Bake at 375° for 30 minutes.
Mix all ingredients. Pour into casserole dish. Cook at 350° for 35 minutes.
Cook peas until nearly tender, about 2 hours. Add the remaining ingredients and cook until mushy and hot.
Place 3 cans of whole corn, drained, into a 3 to 4-quart casserole baking pan. Add beaten eggs and stir. Add 2 tablespoons of sugar and flour to corn and eggs, then cover corn with milk until milk has just covered the top of the corn. Bake at 350° for about 40 to 50 minutes or until settled.
Mix first 3 ingredients. Cream together next 2 ingredients. Mix next 3 ingredients; mix with creamed mixture. Alternate last 3 ingredients with flour mixture. Allow mixer to run 5 minutes. Alternate batter with apples in a greased and floured Bundt pan. Bake at 350° for 1 1/2 hours. Start in cold oven.
Grease a cookie sheet. Stir together flour, baking powder, cinnamon, soda and nutmeg. In a mixer bowl, beat butter for 30 seconds. Add brown sugar and beat until fluffy. Add egg, pumpkin and vanilla. Beat well. Add dry ingredients to beaten mixture, beating until well blended. Stir in raisins and walnuts. (Dough will be soft.) Drop from a teaspoon 2-inches apart onto a greased cookie sheet. Bake in a 375° oven for 8 to 10 minutes. Cool on a wire rack. Makes about 48.
Cut fruits and nuts; mix with part of flour. Mix other ingredients. Add fruits and nuts to cake mixture. Bake in 275° oven 2 1/2 to 3 hours. Place pan of water under cake while baking. (Grease pan and line with wax paper and then grease again.)
Mix first 2 ingredients in saucepan. Stir in Pet milk. Boil to 236°, stirring constantly, to soft ball stage. Remove. Add nuts and vanilla. Spread on cookie sheet, lined with waxed paper, to cool.
Stir butter into cooked noodles. Add Parmesan cheese, pepper, carrots and yogurt. Stir until thoroughly blended. Serves 6.
Combine all ingredients in a 12 x 14-inch pan. Cut squash fine and add to mixture. Bake at 350° until brown.
Divide 1 pound chipped ham over the buns and 1 thin slice of Swiss cheese. Wrap in foil and heat in 400° oven for 15 minutes. Serves 12.
Drain pineapple juice into pan; add eggs. Cook slowly until slightly thick. Pour over first 3 ingredients and stir well. Chill. Pecans can be added. Can be served individually on lettuce or in meringue cups topped with maraschino cherries.
Melt butter, then pour in seasoned salt and Worcestershire sauce. Add Chex and nuts; mix well. Heat in oven 1 hour. Stir every 15 minutes. Bake at 350°. Or melt butter, then pour in seasoned salt and Worcestershire sauce. Place cereals, nuts and mixture in a Ziploc bag (shake well). Transfer mixture to large microwave-safe bowl. Microwave on High 5 to 6 minutes, stirring every 2 minutes. Spread on absorbent paper to cool. Store in airtight container.
Halve grapefruit and remove segments. Save shells. Cut orange into segments and combine with grapefruit segments. Add sugar and rum. Place mixture into clean grapefruit shells. Garnish with chopped mint and refrigerate until serving.
Cream shortening and sugar. Add eggs, zucchini and vanilla. Mix well. Sift in dry ingredients, mixing well. Stir in nuts. Drop by teaspoonful onto greased baking sheet. Bake at 350° for 8 to 10 minutes or until lightly browned. Yields about 96 cookies. Store in airtight container.
Crush graham crackers and place in bottom of 9 x 13-inch baking dish. Pour melted butter over graham crackers and pat down in pan. Place chocolate chips over graham crackers. Next, place butterscotch chips over chocolate chips, then place nuts and spread over pan. Last, sprinkle coconut over all this mixture. Drizzle Eagle Brand milk over entire mixture. Bake at 350° for 25 minutes. Take out. Let cool and cut into bars.
Combine flour, salt and pepper. Coat lamb evenly with flour mixture. Reserve leftover flour. Brown lamb well in hot butter in Dutch oven, along with quartered onion and garlic. Remove lamb when done. Add yellow onions, mushrooms and sugar to drippings in pan. Cook, covered, for 5 minutes or until browned. Return lamb to Dutch oven. Add thyme, parsley and bay leaf. Toss with drippings to coat evenly. Stir in 2 cups water and 1 cup wine. Place a large sheet of waxed paper over top of Dutch oven. Place lid on top of paper, letting it hang over. Bring to boiling. Reduce heat and simmer, uncovered, for 40 minutes. (To keep from diluting sauce, pour off any liquid collecting on top of paper during cooking.)
Beat eggs until light and fluffy. Add sugar, light cream, salt and vanilla. Stir until sugar is dissolved. Pour ice cream mixture into 1 gallon canister of ice cream freezer. Add peaches, strawberries or several mashed ripe bananas. Add enough additional light cream to fill the canister 3/4 full or about 2 cups. Freeze in freezer until firm.
Spread walnut halves in shallow pan. Dot with butter. Heat at 350° for 20 minutes. Remove from oven and sprinkle with onion soup mix. Remove from pan and cool on paper towel.
Grate potatoes. Mix with other ingredients except margarine. Melt margarine and add most to the other ingredients. Save small amount and add to pan to keep from sticking. Bake 1 hour at 375°.
Cream butter and sugar. Blend in egg and vanilla. Add dry ingredients, which have been sifted together. Mix well. Divide dough in 3 parts and tint each part with a different color. Drop by teaspoon onto buttered cookie sheet. Bake 8 minutes at 375°. Makes 4 dozen.
Cook chicken. Take bones out. Cook rice in broth. Mix all ingredients in bowl. Put in 2-quart dish and put corn flakes on top. Bake for 30 minutes at 350°.
Mix salad dressing, olives, red pepper, cheese, green onions and black pepper until well blended. Serve over baked potatoes. Makes about 2 cups of topping.
Arrange potatoes and onions in 2-quart casserole dish. Sprinkle with salt and pepper. Dredge pork chops in 3 tablespoons flour. Fry in oil. Add remaining 1 tablespoon flour. Stir until flour begins to brown. Add milk and soup. Pour over onions and potatoes. Arrange pork chops on top. Cover and bake at 350° for 50 to 60 minutes or until chops are tender. Serves 4.
Preheat oven to 275° with rack in center of oven. Beat egg yolks and the whole egg until thick and light. Gradually beat in 1/2 cup sugar, then the 1 cup hazelnuts and bread crumbs. Continue to beat until mixture forms a dense, moist mass. Beat egg whites until very foamy, then add remaining 1/4 cup sugar, 1 tablespoon at a time; beat until whites form stiff peaks. Mix about 1/4 of whites into hazelnut mixture. Sprinkle with flour and gently fold in the remaining whites, just until no trace of whites remains Grease and flour 10-inch spring-form pan.
Mix all together, adding chips last. Bake 45 minutes at 350° in Bundt or tube pan. Remove. Sprinkle powdered sugar on top while hot.
In a skillet, combine soup, milk and paprika. Stir over low heat until evenly pink. Add the drained shrimp and corn. Add pepper to taste. Cover and cook through. Serve over toast. Serves 4.
Put in saucepan and heat the crushed pineapple, cherry or strawberry jello and sugar. Stir until dissolved (do not add water).
Add taco seasoning to ground beef. Mix together soups and taco sauce, then mix in with ground beef. Crush Tostitos and grate the cheese. Now layer chips, cheese and meat, ending with cheese. Put in oven until cheese melts at 375°.
Brown hamburger. Cook spaghetti. Mix spaghetti, hamburger, pizza sauce and cheese soup. Put in a baking dish and top with Mozzarella cheese. Bake until cheese is melted.
Mix vinegar, sugar, oil, mustard, celery seed, salt and pepper. Pour over cabbage, onion and pimentos. Toss to mix well. Cover and chill at least 24 hours. Salad keeps 3 to 4 weeks in the refrigerator. Makes 2 1/2 quarts or 12 to 16 servings.
Heat oven to 425°. Grease an 8-inch square baking dish or 10-inch skillet (iron). Stir together corn meal, flour and sugar. In a medium-size bowl, beat eggs with a fork just enough to blend yolks and whites. Stir milk and oil into eggs. Add dry ingredients and stir to blend thoroughly; beat just until smooth. Pour into greased pan and bake about 25 minutes.
Put flour, sugar and milk in a sealed quart jar. Shake well. Pour over butter and peaches. Bake at 350° until done. Can use any fruit.
Do not stir. Mix 1 cup mayonnaise and 3 tablespoons sugar. Pour over layers. Refrigerate overnight.
Combine dry ingredients; blend in wet ingredients. Divide batter between 2 greased and floured loaf pans. Bake at 350° for 45 minutes. Cool in pans for 10 minutes. Remove from pans; cool completely.
Mix graham crackers, sugar and margarine well and form into 9 or 10-inch spring-form pan. Sprinkle 1/2 cup crushed nuts on top. Beat eggs and almond. Add sugar and cream cheese. Fold in sour cream until blended well. Bake at 350° for 1 hour (preheated for 10 minutes).
Put in 275° oven for 1 1/2 hours. Stir every 15 minutes to distribute spices. When done, drain on paper towel. This is great for Christmas gifts.
Add sugar to glass or plastic bowl. Put in lemon juice, grated rind of lemon, acids and epsom salts. Pour on boiling water; stir to melt sugar. Leave for 12 hours, then bottle, sealing bottles tightly. Makes approximately 4 bottles. To serve, add water for a refreshing drink.
Mix all ingredients together and pour into 2 (9-inch) graham cracker pie crusts. Sprinkle with vanilla wafer or graham cracker crumbs. (No cooking.) Keep refrigerated.
Beat eggs. Add sugar. Mix well until dissolved. Add flour, butter, vanilla and nuts. Pour into shallow baking pan. Bake at 325° for 30 to 40 minutes. Cool and cut in squares.
Shred chicken into bite size pieces, then place them in a medium bowl along with tangerines, pecans, raisins and scallions.
Cream butter and peanut butters together. Blend in sugar, vanilla and enough cream to make frosting spreadable. Beat until light and fluffy. Makes sufficient to cover top of a 9 x 13-inch cake or two dozen cupcakes.
Prepare whipped topping mix with 1 cup of the milk as directed on package, using large mixer bowl. Add remaining milk and the pie filling mix. Blend, then beat at high speed for 2 minutes, scraping bowl occasionally. Fold in coconut. Spoon into crust. Chill at least 4 hours or overnight.
Mix flour, margarine and chopped nuts. Pat like pie crust into 9 x 9-inch cake pan. Bake at 350° for 15 minutes. Beat cream cheese, powdered sugar and Cool Whip. Pour over cooled crust. Mix 2 packages instant chocolate pudding with 3 cups milk until thick. Pour over cream cheese mixture. Top with more Cool Whip and nuts. Chill at least 3 hours before serving.
Mix Crisco, flour, salt and sugar like pie dough. Add eggs and vanilla. Mix like pie dough. Dissolve yeast in warm water. Add egg and vanilla mixture to flour and Crisco mixture. Cover and set in refrigerator overnight. Roll on powdered sugar. Cut in small squares. Put filling and pinch corners together. Bake at 350° for 10 minutes.
Cut bread into 1 inch slices, leave attached at bottom. Combine butter, onions and mustard, spread on both sides of each slice. Cut each cheese slice diagonally into 4 pieces and place between slices of bread. Cut bacon in half width wise. Drape a piece over each bread slice.
Mix all together. Beat with mixer about 2 minutes. Bake in two loaf pans at 350° about 35 to 40 minutes or until done.
Slice and layer first 5 vegetables. Put sugar over top and let stand about 10 minutes. Heat vinegar to a boiling point. Pour over the bowl of vegetables. Cover. Sit in refrigerator for 2 weeks. This is a fresh and delightful pickle.
Mix all ingredients well, and pour into a 9-inch pastry-lined pie pan. Cover with top crust. Bake at 425° for ten minutes; reduce heat to 350° and bake until bubbly.
In skillet or Dutch oven, brown fryer pieces in hot oil. Remove chicken. In same skillet, cook onions that have been sliced and minced garlic until tender, but not brown. Return chicken to skillet. Combine tomatoes, tomato sauce, salt, pepper, oregano and bay leaves. Pour mixture over chicken. Cover and simmer 30 minutes. Stir in white wine. Cook chicken, uncovered, 15 minutes longer or until tender. Remove bay leaves; skim off excess fat. Serve over spaghetti or vermicelli. Makes 4 servings.
Mix and press flour, pecans and margarine into a greased cake pan. Bake at 400° for 15 minutes. Take out of oven and let cool.
Melt margarine. Add soup and mix with hash browns, cheese, sour cream, salt and pepper. Place in long baking dish and top with corn flake crumbs. Bake for 1 hour at 350°.
Cook fruit in separate containers until well done. Add 1/4 cup white sugar to each container. Mash with potato masher while hot. Mix all together in one container. Place in refrigerator. Let set overnight. When ready to make pies, add to fruit mixture cinnamon, nutmeg and sugar.
Mix salad dressing, mustard, celery seed, salt and pepper. Add remaining ingredients; mix lightly. Refrigerate. Serve chilled.
Cook onion, pepper, margarine, flour, milk and soup together until it thickens. Put diced ham in casserole dish and sprinkle with the lemon juice. Pour cooked mixture over ham. Split biscuits in half and stretch as much as possible without tearing up. Sprinkle with cheese. Bake at 350° for 25 to 30 minutes. (I wait until it is about ready to take out of oven, then I sprinkle with cheese and let melt.) A good way to use up leftover ham.
Peel and slice the apples. Halve the grapes. Melt the butter in a frying pan over medium-high heat. Add the apple, salt, pepper and dried tarragon, if using. Cook, stirring constantly, until tender, 3 or 4 minutes. Stir in grapes and warm about 30 seconds. Stir in fresh tarragon and lemon juice. Serve.
Blend beef, 1/4 cup onion, egg, salt, chili powder and pepper. Shape into 12 meatballs. Cook in large skillet with remaining onion (1/2 cup). Brown, and pour off fat. Add remaining ingredients; simmer for 10 to 15 minutes. Serve.
Cook sausage over medium heat until done, stirring to crumble. Drain well. Set aside. Combine sausage and remaining ingredients, mixing well. Pour into a well-greased 13 x 9 x 2-inch baking pan. Refrigerate, covered, overnight. Bake at 350° for 1 hour. Yield: 8 to 10 servings.
Cook tortellini as directed. In saucepan, cook light cream, butter and grated cheese. Simmer for 20 minutes. Stir occasionally. Add crushed tomatoes. Keep it on low. Simmer for about 20 minutes. Stir occasionally. Top tortellini with pink sauce.
In a medium mixing bowl, combine eggs, sugar, brown sugar, peanut butter, vanilla and softened butter. Beat with mixer until blended. Sift together 1 1/3 cups flour, 2 teaspoons of baking powder and 1/2 teaspoon of salt. Stir sifted ingredients into the peanut butter mixture. Spread into lightly greased pan. Spread over the top 1/4 cup chopped salted peanuts. Bake at 350° for 30 to 35 minutes.
Place 4 tall glasses in freezing compartment of refrigerator. Mix orange juice and ginger ale. Fill frosted glasses with cracked ice. Pour mixture over it. Garnish with 1 lemon slice and 1 thin orange slice. Makes 4 servings.
Prepare ingredients as listed. Mix everything in a very big bowl. Use broth from turkey to keep dressing moist. Spoon into a greased baking dish or stuff into turkey in the last 30 minutes of turkey baking.
Halve squash and scoop out seeds. Place cut side down, in a glass baking dish with 1 cup water. Cover with clear plastic wrap. Place in microwave and cook on High for 10 to 15 minutes until tender. When tender, with fork scrape squash out of shell forming thin spaghetti. In large skillet saute onion in butter until onion is translucent. Add squash, salt and pepper and cook for about 15 to 20 minutes on medium-low heat. Makes 6 servings.
Mix jello and pineapple in saucepan and bring to a boil. Take off heat and let cool. Add marshmallows, cottage cheese and pecans. Last, fold in whipped cream.
Combine melted butter and dry cake mix. Reserve 1 1/2 cups of this for top crust. Pat remaining crumb mixture into ungreased 13 x 9 x 2-inch pan. Top that layer with peanut butter and Marshmallow Creme. Spread evenly. Crumble remaining mixture over that. Bake for 20 minutes at 350°. Cool. Cut into bars.
Pour milk over cracker meal and let stand until dissolved. Season meat with salt, pepper, Accent and onion. Beat eggs and add to milk mixture. Pour all into meat and roll into small balls. Brown meat well on all sides. Mix mushroom soup, sour cream, water and mushrooms. Pour over browned balls (in large casserole or roaster). Bake at 300° for 1 to 1 1/2 hours. (If gravy is a little thick, you may add more milk before serving.) Serves 25 people.
Cut tomatoes, lettuce and onions as you would for salad. Add kidney beans (drained). Add sharp cheese and toss.
Melt margarine. Add brown sugar, beaten egg, vanilla and dry ingredients. Mix. Add nuts. Put into a greased and floured 8-inch square pan. Bake at 350° for about 20 to 25 minutes. Do not overcook. Recipe can be doubled. When cool, frost.
Have butter and eggs at room temperature. Cream butter, shortening	and sugar good. Add eggs one at a time. Sift flour and baking powder together, then add milk and flour to mixture. Place in a greased and lightly floured tube pan. Place in a cold	oven and bake for 1 hour and 15 minutes at 300°.
Put it in a pan that is teeny-tiny. You sit in the sun and when it is hot, I think it will turn into a pie.
Cut chicken into bite size pieces and spread in a 9 x 12-inch baking dish or 12 x 12 x 2-inch. Cover chicken with drained water chestnuts.
Grease and flour a 9 x 13-inch baking dish. Pour in pineapple. Spread out. Pour or spoon on cherry pie filling. Level out. Sprinkle on dry cake mix. Flatten. Sprinkle on nuts. Dot with butter. Bake at 350° for 1 hour.
Mix sugar and butter well. Add flour and eggs alternately and gradually. Bake 1 1/2 hours at 325°.
Mix taco seasoning, sour cream and mayonnaise and chill overnight for 4 to 5 hours before serving.
Grease Bundt or similar cake pan well. Put in frozen rolls. Sprinkle dry pudding mix over top of rolls. Cover with cinnamon and nuts. Mix brown sugar and oleo and bring to boil. Cool. Spread over rolls. Cover and let stand overnight at room temperature. Bake 30 minutes at 350°. The gooey stuff settles down through rolls as they rise.
Preheat oven to 350°. Cut bacon slices in half. Wrap each breadstick with 1 slice of bacon. Line cookie sheet with wax paper. Bake 15 minutes or until bacon is brown. While warm, roll in Parmesan and garlic powder mixture.
Soften cheese. Add pineapple, pepper, onion, salt and 1 cup pecans; mix well. Divide into 2 portions. Make 2 balls; roll in remaining pecans. Makes 2 balls.
Combine all ingredients in a small bowl and blend well. Place in a covered container and store in refrigerator until ready to serve.
Combine sugar, salt and cinnamon. Pare and core cut apples into eights. Place in deep baking dish. Add sugar mixture, lemon rind, lemon juice and water. Dot with butter. Cover with pie crust. Bake in preheated 350° oven for 1 hour or until apples are tender.
Preheat oven at 350°. Grease and flour an 8-inch spring-form pan. Beat together the butter and sugar in a large bowl. Add the eggs and beat until light and fluffy. Beat in the chocolate and vanilla. Sift together the flour, baking soda and salt. Add the dry ingredients to the butter and egg mixture, alternating with sour cream, pudding mix and butter mixture. Stir in the milk to thin the batter. Pour batter in pan and bake for 50 to 55 minutes. Cool in pan on wire rack for 10 minutes. Fill or frost as desired.
In large frying pan over medium heat, saute chopped onion in oil until soft. In small bowl, combine ketchup, sugar, soy sauce, lemon juice and black pepper; add to pan with onion. Add chicken to pan. Bring to a boil; cover and simmer 25 to 35 minutes or until chicken is done. Remove chicken to serving platter. Dissolve cornstarch with 2 tablespoons of water; add to pan with sauce. Bring sauce to a boil, stirring constantly, until thickened. Pour sauce over chicken before serving.
Mix 1/3 cup tomato sauce with all remaining ingredients. Put in un-greased loaf pan. Pour remaining tomato sauce over top. Bake at 350° for 1 hour and 15 minutes.
In Dutch oven, saute garlic, onions and green pepper in oil. Add okra, tomatoes, water and salt; boil. Cover and simmer for 10 minutes. Add shrimp to Dutch oven; stir. Return to a boil, cover and simmer for 10 minutes. Add crabmeat, oysters and parsley to shrimp mixture. Simmer for 2 minutes. Remove bay leaf. Ladle gumbo into 8 individual bowls, stir gently to mix all ingredients. Serve with crackers.
Dissolve gelatin in boiling water. Measure 3/4 cup gelatin; spoon in sherbet and stir until melted. Chill until set. Add cold water and ice cubes to remaining gelatin and stir constantly until gelatin starts to thicken, 3 to 5 minutes. Remove any unmelted cubes. Fold in fruit and spoon into 6 parfait glasses. Chill until set. Spoon sherbet mixture into glasses. Makes 6 servings.
Mix together in a 9 x 13-inch pan and bake at 350° for 10 minutes.
Drain pineapple and oranges. Combine pineapple, oranges, grapes, marshmallows, coconut and nuts. Mix sour cream and sugar together and then stir into fruit mixture. Chill. Makes 4 to 6 servings.
Beat together all ingredients except preserves and Cool Whip. Pour into an 8 x 8 x 2-inch pan. Bake 35 minutes. Cool completely. Split to make two layers. Spread preserves and Cool Whip on bottom layer. Spread Cool Whip on top layer.
Preheat oven to 350°. In large bowl, beat peanut butter until smooth. Add sugar, eggs and vanilla extract. Beat until creamy. Blend in flour and salt. Stir in 1 cup Nestle Toll House chips. Spread into ungreased 13 x 9-inch baking pan. Bake 25 to 30 minutes or until edges begin to brown. Immediately sprinkle with remaining chocolate chips. Let stand 5 minutes, until chips become shiny and soft. Spread them evenly over top. Completely cool before cutting into bars.
In a large skillet, brown ground meat. Add garlic powder, salt and pepper. Drain off grease. Add 1 jar of spaghetti sauce and simmer. Boil rigatoni as directed on package and drain. Add some butter according to taste and garlic powder. Mix. Put into a 9 x 13-inch baking dish. Pour the other jar of spaghetti sauce over noodles. Add meat mixture. Mix in Mozzarella cheese. Sprinkle Parmesan cheese on top and mix well. Bake 30 minutes at 350°.
Mix well in large container. Use 1 tablespoon for 1 cup of hot chocolate mix. Just add hot water and stir.
Clean and wash chicken parts in a cooking pot. Add the chicken parts to the 1 1/2 gallons of water and let cook until the meat comes from the bone. Remove the meat and any bones that are left in the water. Remove the meat from the bones and let cool. Add the chopped onions, celery, salt, pepper and 1/2 pound noodles or 1/2 pound of rice, whichever soup you desired.