HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place egg, vinegar, seasonings and 1/4 cup of oil in blender. Blend until smooth. With blender running, slowly add remaining oil in steady stream until smooth. Makes 1 1/3 cups.
Thaw potatoes. Mix all ingredients together and top with flakes. Bake in a 9 x 13-inch pan in 350° oven for 45 minutes. Excellent for buffet with baked ham and pasta salad when entertaining a large number of people.
Lightly grease 13 x9-inch baking dish. Mix first 4 ingredients together in large bowl. Pour into baking dish. Place chicken on top. Sprinkle with onion soup mix. Seal with foil and bake at 350° for 2 to 2 1/2 hours.
Mix sugar and cocoa.	Add milk and margarine. Do not stir. Microwave on High for 6 minutes. Add nuts and vanilla. Stir until smooth. Spread on	waxed paper. After cool cut into squares.
Mix together pineapple, sugar and flour and place in a casserole dish. Sprinkle grated cheese over the pineapple mixture, then cover with crushed Ritz crackers and pour melted butter or oleo over the top. Bake at 350° until brown and bubbly.
Brown hamburger with onion; drain grease. Combine all ingredients. Bring to a boil. Simmer for 45 minutes.
Mix eggs, sugar, flour and baking powder. Add nuts. Spread in thin layer in greased and floured 9 x 13-inch pan. Bake in preheated oven at 350° for 30 minutes. Cool; spread on topping.
Toss all ingredients together (mixture will be thick). Put into a 9 x 13 x 2-inch pan. Top with 6 to 8 slices crumbled bacon. Bake at 325° to 350° for about 1 hour. Recipe can be doubled. Actually improves with reheating.
Mix all together. Add 1 c. cheese and crushed cereal on top. Bake 1 hour & 15 minutes at 325°.
Cream sugar and shortening well, add eggs, one at a time; add milk, flour and salt alternately. Grease large tube pan. Start in cold oven and cook at 325° for 1 hour or longer. This is a very pretty pound cake.
Put salt, pepper, garlic salt and Greek seasoning in bottom of electric frying pan. Form meat into a large patty to cover the whole bottom of the pan. Add another layer of 4 seasonings. Put 1/2 can of soup over meat. Layer potatoes, onions and carrots. Add more seasoning and more soup. Layer cabbage and mushrooms. Add remaining soup. Let simmer until meat and vegetables are done, 45 minutes to 1 hour.
Soak bread crumbs in milk. Add meat, eggs, onion and seasonings. Mix well. Form in 2 loaves. Cover with picante sauce. Bake at 350° for 45 minutes.
When oil is hot in 6-quart pot, add meat, stirring constantly, until meat is gray (near brown). Add water and cook on bubbling simmer for 1 1/2 to 2 hours. Add all remaining ingredients. Cook for 30 minutes. Thicken, if desired, over cornmeal and water. If much fat, may skin. Cook pinto beans separately and add at last. Serve over raw onions on side.
Preheat oven to 350°. Brush tomato skins with oil. Place, cut side up, in 13 x 9-inch baking dish. Sprinkle with salt; set aside.
Mix pretzels, margarine and 4 tablespoons sugar. Put in a 9 x 12-inch pan. Bake at 400° for 6 minutes.
Dredge chicken in cornstarch. In large skillet, brown coated chicken in oil. Stir in seasonings and scallions. Cook 2 minutes. Add broth and wine. Cover and simmer 10 minutes. Gently stir in mushrooms and tomatoes. Cover; simmer 5 minutes longer. Serve over rice. Makes 8 servings.
Cut up cake into chunks. Pour layer of cake chunks in bottom of square baking dish (about 1/2 of cake). Beat sour cream, pudding and milk together. Spread 1/2 of mixture on top of cake in pan. Pour 1/2 pie filling on top of that. Repeat layers of cake, pudding mixture and cherry pie filling. Chill about 2 to 3 hours.
Dice onion fine and put in deep Dutch oven. Add enough oil to cover. Put on low heat until onion is slightly brown.
Cream butter and peanut butter together. Add sugar gradually and cream together thoroughly. Add well beaten egg to creamed mixture. Sift flour, soda, baking powder and salt together. Add to creamed mixture. Chill dough well. Form into balls the size of a walnut. Place ball on greased baking sheet. Flatten with a fork dipped in flour. Make crisscross patterns. Bake 10 to 12 minutes at 375°.
Mix sugar, pumpkin, eggs and oil in large mixing bowl. Combine flour, baking soda, pumpkin spices, baking powder and salt. Add to mixture and mix well; pour mixture into 11 1/4 x 17 1/4 x 3/4-inch cookie sheet. Bake at 350° for 25 minutes; cool. Cut into squares; sprinkle with powdered sugar or top with Cream Cheese Frosting.
Combine chicken, celery, onion, mayonnaise, thyme, pepper and curry powder. Season with salt to taste. Serve on croissant. Makes approximately 1-1/2 cups.
Beat 4 large eggs and add 3/4 cup sugar, pinch of salt and 1 teaspoon vanilla. Add this to 2 cups scalded milk and butter the size of a walnut. Pour into a partially baked 10-inch pie crust. Bake at 325° for 20 minutes.
Mix dry ingredients. Add eggs, buttermilk and oil. Put in covered container to store in refrigerator. Fill greased muffin cup 3/4 full. Bake 20 minutes at 400° (in miniature pans, bake 10 minutes). Makes 36 regular size muffins.
Mix and sift flour, baking powder and salt. Set aside. Melt shortening; add brown sugar to oil. Stir well until mixed. Add eggs, one at a time, beating well. After each addition, add dry ingredients, nut meats and chocolate bits. Mixture will be stiff. Pour into greased 10 x 10-inch pan. Bake at 350° for 25 to 30 minutes. After it has been in the oven a few minutes, shake pan so it will fall. Remove from oven; when about cool, cut into squares.
Mix first 5 ingredients. Add Cool Whip. Pour into deep dish. Sprinkle with nuts and coconut. Chill in refrigerator for several hours. Yields 8 to 10 servings.
Preheat oven to 350°. Dissolve yeast in water for about 3 minutes. Add cake mix, 1 cup flour, eggs, oil and salt. Beat with beater until bubbles appear. Add about 3 1/4 cups flour slowly.
Arrange chicken in 9 x 13-inch baking dish. Top with cheese. Combine soup with wine or water; stir well and spoon over chicken. Sprinkle with crushed stuffing mix, the drizzle with butter over top. Bake at 350° for 50 to 60 minutes. If using Pyrex, bake at 325°. Serves 4 to 6.
Combine biscuit mix and seasonings in bowl. Coat chicken pieces with dry mixture. Melt butter in shallow baking pan. Add chicken. Bake at 350° for 1 1/2 hours or until tender, basting frequently. Yields 4 servings.
Mix all ingredients together and press into low, flat casserole dish. Bake 1/2 hour at 350°.
In large bowl, beat eggs with fork, then add rice, onions and undrained tuna. Mix well. Add melted butter to tuna along with crumbs and thyme. Mix well. Spread mixture in round casserole dish and bake for approximately 15 minutes at 300°.
Combine first three ingredients; roll into balls. Place on ungreased cookie sheet. Bake at 350° for 10 minutes; press 1 chocolate Kiss in center of each while hot.
Remove giblets from hens. Wipe hens with damp cloth; tie legs together with string. Melt butter in Dutch oven over medium heat. Put hens in Dutch oven; brown well on all sides. Remove hens; keep warm. Place rice in Dutch oven; cook and stir until lightly browned. Add mushrooms, salt, bouillon and red wine. Place hens on top of mixture. Cover with tightly closed lid. Lower heat; simmer for 1 hour to 1 hour and 15 minutes, or until rice is tender and hens are done. Makes 4 servings.
Cook macaroni according to package directions. In a large saucepan, saute onions in butter. Add corn, salt and pepper. Heat. Stir in cheese and macaroni; heat until cheese is melted. If too thick, add 2 tablespoons milk. Sprinkle with paprika.
Mix in saucepan all the ingredients. Bring to rolling boil for 1 minute, stirring always. Take off flame and add 2 teaspoons vanilla. Use over ice cream.
Place beef in cold skillet and brown. Add onion, garlic salt and tomato sauce. Combine sour cream and cottage cheese with green chilies. Crush tortilla chips in bottom of well-buttered 2 1/2-quart casserole. Add half the meat mixture; cover with half the sour cream mixture. Sprinkle with half the grated cheese. Repeat layers. Bake, uncovered, in 350° oven for 30 to 35 minutes. Garnish with reserved tortilla chips.
Mix together first 4 ingredients; let start to gel. Add pineapple, walnuts, apples and oranges; gel until firm.
Cream the sugar, eggs and shortening, then sift the flour, salt, cocoa and soda into the cream mixture with the water. Add vanilla. Bake for 30 to 35 minutes at 350°. Makes 3 layers or 2 loaf cakes.
Saute onion in butter. Combine with undrained spinach, noodles, cheeses, salt and pepper. Mix well. Turn into buttered casserole dish. Bake, uncovered, at 375° for 20 to 25 minutes. Garnish with toasted almonds, if desired. Makes 6 servings.
Line an 8-inch square pan with foil, letting the foil extend 2-inches above sides. Grease lightly.
Trim fat from blade chuck roast. Put into Corning Ware pot. Add remaining ingredients. Cover and bake 2 1/2 hours at 325° to 350°.
Mix ground beef, egg and rice. Shape into small balls. Brown. Add seasoning mix and water (amount on box) and simmer until done.
Combine onions, cucumbers and salt. Let set 1 hour. Drain off all liquid. Put in pan with vinegar, sugar, celery seed, turmeric and cinnamon stick. Cook 20 minutes after comes to boil. Pack in jars and seal. Water bath 10 minutes.
Cut cucumber into 1/2-inch slices. Hollow out about 1/2 inch. Chill. Chop pulp, combine with remaining ingredients. Fill with mixture. Serve remainder as dip.
Combine in saucepan and boil on medium heat. Remove from heat and pour over vegetable mixture. Mix well and store, covered, in refrigerator overnight. Makes 2-quarts.
Heat buttermilk. Dissolve yeast in warm water. To milk, add sugar, Crisco and salt. Cool slightly. Add yeast, flour and soda. Beat until smooth. Let stand 10 minutes. Roll and shape as desired. Let rise 30 to 45 minutes and bake at 400° for 20 minutes.
Mix all ingredients (except pecans) together. Put in refrigerator for a couple hours to chill. Make into ball and roll in nuts.
Layer cooked broccoli in a greased 9 x 13-inch baking pan. Place chicken pieces (cut into bite size pieces) over broccoli. Mix soups, mayonnaise and juice together and spread over top. Just before baking, top with croutons and cheese. Drizzle 2 tablespoons melted butter over top. Bake at 350° for 30 minutes.
Preheat oven to 400°. Place butter in a 13 x 9-inch pan in warm oven just to melt, about 3 minutes. Beat eggs in a large bowl. Mix in flour, baking powder and salt. Squeeze thawed spinach very dry and add to egg mixture, along with melted butter, chilies and cheeses. Pour mixture into pan and bake 15 minutes. Reduce heat to 350° and bake an additional 35 to 40 minutes. Let stand 5 minutes to set. Cut in 60 squares for hors d'oeuvres.
Cream together butter and sugar. Add eggs and blend. In a separate bowl, sift flour and baking powder together. Add to creamy mixture; gradually mix in 1 teaspoon vanilla. Divide into 2 parts (for easier rolling) and chill for 1 to 2 hours. Roll dough approximately 1/8-inch thick. Cut with desired cookie cutters. Bake at 375° for 6 to 8 minutes. Makes approximately 2 dozen large cookies.
Spread package of cream cheese on bottom of pie plate. Spread can of chili on top of cream cheese. Sprinkle the 2 cheeses on top. Bake at 350° until cheese melts. Serve with tortilla chips.
Warm oven at 350°. Brown the meat. Drain fat. Blend next 3 ingredients until smooth. Stir in meat, cheese and onion. Turn into the pie shell. Bake in 350° oven for 40 minutes or until golden brown on top and a knife inserted in center comes out clean.
In large bowl measure corn flakes, rice cereal, coconut and nuts. In a double boiler, over low heat, melt the caramels and cream. Pour caramel over cereal mixture; combine. With buttered hands, make small balls. Place on waxed paper to cool. Keep covered.
Mix all together. Pour into uncooked pie shell. Bake at 350° for 45 minutes to 1 hour.
Mix first five ingredients. Toss with crackers to coat. Takes 3 to 4 minutes to coat well.
Cream together the butter and sugar. Add the eggs, one at a time and mix after each. Sift together the flour, soda and salt. Mix together the sour cream and peaches. Add the flour and sour cream alternately to the butter mixture. Begin and end with flour. Beat well after each addition. Sti rin flavorings. Bake in greased and floured tube pan at 350° for 75 to 80 minutes.
In skillet, brown beef in shortening; pour off fat. Add soup, 1/2 cup water, ketchup, mustard, garlic, Tabasco sauce and seasonings. Cover; simmer 1 1/2 hours. Add onions; cook 40 minutes more. Add green pepper and mushrooms; cook 20 minutes longer or until tender. Stir now and then. Gradually blend 1/4 cup water into flour until smooth; slowly stir into stew. Cook, stirring until thickened. Serve over rice. Makes 6 servings.
Mix in order given. Form dough into small round balls and bake. Lift the balls from the baking sheet and roll in confectioners sugar until heavily coated. Bake at 275° for 30 minutes, then increase temperature to 325° and bake for 10 minutes. Amount: 4 dozen.
Combine all ingredients in large mixer bowl. Place in an 8-inch unbaked pie shell. Bake for 15 minutes at 350°. Reduce heat to 325° and bake 30 minutes longer.
In double boiler, dissolve chocolate bars and marshmallows with milk and salt. Let cool. Whip the cream and fold into cooled chocolate mixture. Pour into graham cracker crust. Refrigerate until set.
Mix sugar, cornstarch, water and salt. Cook mixture, bringing to a boil. Mixture will bubble and should be cooked until mixture thickens. Cook 2 to 3 minutes. Mixture becomes clear. When thickened, add 3 tablespoons wild strawberry jello. Stir. Let cool. Cut strawberries into pie crust (may use whole berries) and then pour sauce over strawberries. Add Cool Whip on top. Decorate top with strawberries. Refrigerate.
Melt margarine in skillet on medium-high. Saute onion, pepper and garlic 3 minutes. Add remaining scampi ingredients and stir 3 minutes. Add fettucine noodles. Toss and heat through.
In a 12-inch skillet over medium heat, in hot butter, cook cranberries, chopped nuts and cinnamon about 10 minutes or until cranberries pop, stirring mixture frequently. Remove skillet from heat. In large bowl, stir together orange and lemon peels and juice, mashed bananas, brown sugar, egg whites and egg. Grease two 9 x 5 x 3-inch loaf pans. In medium bowl, stir together flour, whole-wheat flour, baking powder, baking soda and salt. Add to egg mixture. Stir until blended. Fold in cranberry mixture just until mixed. Spoon into prepared pans and bake for 50 minutes to 1 hour. Let stand for 10 minutes. Cool on wire rack. Makes 12 loaves.
Cook macaroni as directed. Brown meat, onion and green pepper. Add chili powder, corn, tomato sauce, salt and pepper. Simmer 5 minutes. Pour mixture over drained macaroni and sprinkle with cheese. Makes 6 (1 cup) servings.
Mix all ingredients and put into casserole. Top with Pepperidge Farm Stuffing mix (1 c mixed with 2 Tbsp butter). Refrigerate over night. Bake in 350 degree oven about 45 minutes. Serve hot.
Mix thoroughly 1/3 cup soup, beef, bread crumbs, egg, salt and pepper. Shape into 6 oval patties. In skillet, brown patties (use shortening if necessary); pour off fat. Add remaining soup, ketchup, Worcestershire and mustard. Gradually blend water into flour until smooth. Stir into soup mixture. Cover, cook over low heat 20 minutes or until done. Stir occasionally. Makes 6 servings.
Spread bean dip on platter. Peel and mash the avocados. Add some lemon juice, salt and pepper. Spread on top of bean dip. Mix sour cream, mayonnaise and taco seasoning. Put on top of avocados. Place green onions on top of this mixture. Top with tomatoes, then black olives and then Cheddar cheese.
Boil sugar and water until syrup will spin a long thread when dropped from the tines of a fork. Remove from fire. Add marshmallows, cut in pieces. Do not stir. Pour into stiffly beaten egg whites; beat until stiff. Add coconut, nuts and vanilla. Pile on crackers and bake in slow oven (325° to 350°) until delicately browned.
Mix together in 4-quart or larger crock-pot. Cover and cook on high for 6 hours or until vegetables are tender.
Mix mayonnaise and cream cheese. Add rest of ingredients, except whipping cream. Mix well. Whip cream and fold in. Freeze at least overnight.
Mix first 3 ingredients, adding just enough water to give mixture the consistency of cookie dough. (Do not add over 1/4 cup.) Spoon out onto ungreased cookie sheet. Bake at temperature indicated on cake mix box. Remove from cookie sheet when done and let cool. When cooled, ice the flat side of one cookie and place another cookie on top to make a cookie sandwich.
Arrange the beef on the bottom of a baking dish. Place chicken breasts, rolled with bacon on top. Pour soup and sour cream mixture over chicken and bake for 2 1/2 hours at 350°. Makes 4 servings. May be frozen.
Preheat oven to 350°. Put melted margarine in 2 1/4-quart casserole dish. Pour peaches over margarine and stir slightly. Combine flour, sugar and milk. Add to dish by tablespoonful evenly. Bake at 350° until brown and thick, approximately 1 hour.
Dissolve raspberry jello in 1 cup boiling water. Stir in pie filling. Turn into a 9 x 9 x 2-inch dish or round mold. Chill until partially set. Dissolve lemon jello in 1 cup boiling water. Beat together cream cheese and Miracle Whip, gradually adding lemon jello. Stir in undrained pineapple. Whip cream. Fold into lemon mixture with marshmallows. Spread on top of cherry jello. Top with nuts if desired.
Mix all ingredients together. Bake in casserole dish until bubbly at 350°.
Toss ingredients together. Cover and chill for 1 to 2 hours or overnight.
1) In sauce pan, melt butter, stir in brown sugar, apple pie filling, cinnamon and vanilla. Spread half of apple mixture in a 2 quart shallow baking dish.
Mix cream cheese, butter, sugar and vanilla and set aside. In a large mixing bowl mix pudding and milk, then fold in Cool Whip and cream cheese mixture. Line a clay pot with tinfoil and put a portion of cookie mixture into bottom of pot. Pour the mixture in the pot. Top with crumbs. Keep refrigerated until serving time. Put plastic or silk flowers into center of garden trowel for serving.
Scald milk; stir in sugar, salt and margarine. Cool to lukewarm. Measure warm water into large warmed bowl. Sprinkle yeast; stir until dissolved. Add lukewarm milk mixture and 3 cups flour. Beat until smooth. Add additional flour to make stiff dough; knead (may be sticky). Cover; let rise about 1 hour. Sprinkle board with cornmeal. Pat dough to 1/2-inch thickness. Cut with round cookie cutter. Place on ungreased cookie sheet. Let rise for about 45 minutes. Remove muffins and place on greased griddle (medium heat). Bake for about 10 minutes on each side (top of stove).
Wash chicken. Pat dry. Arrange chicken pieces in a baking dish with lid. Add garlic and dot with butter. Sprinkle with soy sauce and black pepper. Cover dish with lid. Bake at 350° for about 30 minutes. Remove from oven.
In a medium sized pan, fry tortillas in cooking oil, stirring until browned. Add crumbled bacon or diced ham (if desired) and warm. Add eggs and scramble entire mixture over medium heat until eggs are cooked through. Serves 4.
Combine in kettle lentils and water. Cook 30 minutes or until lentils are tender. Add the rest of the ingredients. Bring to a boil, reduce heat and simmer just until carrots are tender. Check seasonings and serve. Serves 6. Recipe can be doubled and freezes well.
In electric frypan, melt butter at 250°, then add onions and stir until tender. Stir in flour, bouillon granules, salt and pepper. Pour in half and half and milk, stirring until thickened. Add rest of ingredients and heat through. Serve over cooked rice.
Prepare cake batter. You might have to adjust the eggs, oil and/or water amounts according to the directions on the package. Stir in approximately 1 cup of your favorite snack. Bake according to directions on box.
Grease and flour three 1 pound coffee cans. Mix all ingredients in order listed. Equally fill coffee cans and bake at 350° for 45 to 60 minutes. Leave in cans to cool.
Break up bread in bottom of casserole dish. Cook the sausage and spread over bread. Add the grated cheese over the sausage. Mix the last 3 ingredients and pour over the bread, cheese and sausage layers. Prepare the night before and refrigerate. Bake at 350° until eggs are set. Serves 6 to 8 people.
Melt chocolate and butter over hot water and cool. Beat eggs and salt until thick and lemon colored. Gradually beat in sugar. Blend in cooled chocolate mixture. Gradually add cake meal and beat until well blended. Spread in greased 8-inch square pan. Bake at 350° for 25 minutes. Cut while still hot.
In a large mixing bowl, dissolve yeast and 3/4 teaspoon sugar in warm water. Let stand for 5 minutes. Add the milk, butter, sweet potatoes, salt and remaining sugar. Mix until smooth. Add 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface. Knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place doubled, about 1 hour.
Lay out crescent rolls in two 9 x 13-inch pans. Bake at 375° for 7 minutes. Let cool. Mix cream cheese, mayonnaise and dressing mix. Spread over crust. Chop up all vegetables, real fine. Add vegetables 1 layer at a time, then add bacon pieces and top with cheese.
Grease bottom of tube pan. In large bowl, mix first 6 ingredients; beat for 5 minutes. Mix nuts, sugar and cinnamon together. Put 1/3 of nut mixture in bottom of tube pan. Add 1/2 cup of cake mixture. Add another 1/3 cup of nut mixture and the remainder of cake batter. Add remainder of nut mixture on top of cake. Bake for 50 to 60 minutes at 350°.
Cook rice. Saute onions, bell pepper, hot pepper and garlic salt in margarine. Stir in canned tomatoes. Fold in rice. Mixture should be slightly juicy, if not, add a little water. Add salt and pepper to taste.
Cook carrots in salted water until tender. Drain. Place in bowl to cool. Heat oil, vinegar and sugar in pan until sugar is dissolved. Put in blender. Add soup, mustards, salt and pepper. Blend. Pour over vegetables in bowl. Mix. Refrigerate overnight to let flavors blend. Tastes better after first day.
Beat eggs enough to mix yolks and whites. Add sugar, milk, salt and vanilla. Heat 3/4 cup sugar slowly to make caramel. Pour caramel into custard cups to coat sides and bottom. Pour in custard mixture. Set the cups in a pan with hot water and bake at 350° for 1 hour or until firm.
Spread crescent rolls onto slightly greased cookie sheet. Bake per directions or until slightly brown. Cool. Mix cream cheese and mayo. Add dry Ranch Dressing mix. Spread over crescent rolls. Spread with remaining ingredients and refrigerate. Cut into squares and serve.
Mix together oil, garlic and tomato sauce. Cook hamburger until it turns grey; remove from heat and drain (dispose of grease). Peel, chop and slice other ingredients. Layer vegetables and meat. Sprinkle with sauce. Steam until done.
Fry onion and sausage; drain. Cook noodles and drain. Mix soup and milk together. Mix cheese and noodles together. While warm, mix sausage and all other ingredients. Crumble crackers on top; dot with butter. Bake at 350° for 30 minutes.
In a 10-inch skillet, combine the chicken soup, milk and marjoram. Stir in frozen chicken and vegetables. Bring mixture to boiling, then reduce heat. Cover and simmer for 2 minutes. Meanwhile, tear cheese slices into several pieces. Stir cheese into chicken mixture and cook until melted, then place the biscuits on top. Cover. Cook over medium heat for 2 to 3 minutes or until biscuits are heated through. Makes 4 servings.
Brown chicken in shortening and drain. Stir in soup, milk and seasoning. Cover and simmer 30 minutes. Add Veg-All and parsley. Heat throughout. Serve over rice or egg noodles.
Beat eggs, sugar and extracts together while warming milk. Mix sugar in good with warm milk and other ingredinets and put into pie crust. Bake 15 minutes at 400°, then finish cooking at 350°.