HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large mixer bowl, combine 1 1/2 cups flour, oats and yeast. Heat milk, sugar, margarine and salt until warm (120°) and margarine is almost melted; stir constantly. Add to flour mixture along with egg. Beat at low speed of electric mixer for 1/2 minute, scraping bowl constantly.
Cook rice for five minutes less than package directions. Mix with remaining ingredients in a greased Pam casserole dish. Top with grated cheese. Bake at 350° for 30 minutes. Serves 8.
Cook and drain noodles. Add milk to soup until smooth. Add tuna fish and corn or peas to soup, then add to noodles. Blend well. Top with chips or corn flakes. Bake at 350° for 20 to 30 minutes.
Preheat oven to 300°. Grease pans. Combine oats, wheat germ, bran and milk in large bowl. In saucepan, heat honey and oil over medium heat until thin and runny. Add only mixture to oat mixture; mix well. Spread mix thin and even on baking sheet. Bake 15 minutes or until lightly brown. Let stand 10 minutes. Spoon in large bowl. Add raisins, chocolate chips, peanuts, coconut and sunflower seeds.
Roll into 24 balls. Place on cookie sheet and press thumb in center. Bake at 350° until lightly browned. Watch closely. Will brown quickly at last.
In double boiler, mix caramels and milk until creamy. Stir in pecans. Spoon onto greased wax paper in little mounds. Chill in refrigerator.
Cook separately the macaroni in boiling water. In 1 tablespoon of butter, saute chopped onion in a skillet on low heat until tender. Add tuna and softened cream cheese. Mix together thoroughly. Add cream soup. Mix. Let simmer.
Cook spaghetti per package directions; drain and keep warm. Heat oil and butter; add garlic, salt and oregano; cook 5 minutes. Sprinkle oil mixture, egg and parsley over spaghetti; toss and serve sprinkled with cheese. Serves 6.
Press spinach to remove water. Combine with remaining ingredients. Store in refrigerator until serving time.
Prepare broccoli according to box directions. Melt 1 stick margarine. Add cornbread mix, onion, eggs and sour cream to broccoli. Mix well. Mix 1 stick margarine in 9 x 9-inch baking dish. Pour mixture into dish and bake at 350° for 45 minutes.
Rinse and drain in strainer the sauerkraut. Heat to boiling the sugar, vinegar and oil. Place sauerkraut in bowl. Pour boiled mixture over it. Add celery and green pepper. Mix well together. Chill overnight, covered.
In a large skillet, slowly saute potatoes in butter until golden brown, about 10 to 15 minutes. Sprinkle with paprika. Serves 4 to 6.
Melt 1/4 cup of butter in pan. Add soup, cheese, garlic, milk, almonds and onions. In baking dish, mix rice and broccoli, then add other mixture on top and mix in. You may add ham, chicken or tuna. Also may add green pepper. Bake at 350° for 30 minutes.
Cook chopped onion and pepper in oil until tender and browned. Add meat and cook until well done. Add Worcestershire sauce, garlic, salt, tomato sauce and tomatoes; cook about 20 minutes. Add chili powder and cook an additional 10 to 15 minutes. Set aside and let cool; drain off fat and liquid from top of chili. Reheat when ready to be eaten alone, with beans or with hot dogs.
Mix and sift flour, baking powder, soda, and salt. Cream shortening and sugar; add egg and mix well. Add dry ingredients alternately with liquid to creamed mixture; add cherries and nuts. Bake in bread pan at 350 for one hour.
Heat the pineapple, including the juice, to boiling. Add the jello. Cool. Add the buttermilk. Chill until thick. Add Cool Whip and nuts. Chill.
Mix dry ingredients and add water, salad dressing and vanilla. Pour into 9 x 13-inch cake pan. Bake at 350° for 30 minutes.
Mix all ingredients well and store in refrigerator 2 hours or overnight. Great for chips or veggies.
Mix all and bake in greased tube or Bundt pan at 350° for 50 to 70 minutes. Divide juice (1 1/2 cups each) and place in tight container and give to a friend with a copy of the recipe as soon as possible. Makes 6 starts (or 5).
Heat oil in skillet; add rice and brown. Add water, soup mix and soy sauce. Cook until water evaporates. Add eggs and heat until eggs are well done.
Blend fruits and juice in blender until smooth. Add ice. Very good on hot summer days.
Mix cream cheese, Eagle Brand milk, lemon juice and vanilla; blend well. Pour into graham cracker crust. Chill for 2 hours. Top with cherry pie filling. Chill until set or overnight. A favorite.
Put layer of potatoes and onions in casserole dish. Pour half of milk and soup over layer. Repeat. Sprinkle with paprika and bake at 375° for 1 hour and 15 minutes. Use covered dish.
Combine apples, orange and walnuts in bowl. Toss with mixture of Marshmallow Creme, mayonnaise and ginger.
Mix the cookies and melted margarine. Put in a 9 x 13-inch Pyrex dish and freeze. Add the ice cream to the crust and freeze. Bring to a boil the sugar, vanilla, margarine, milk and chocolate and boil for 1 minute. Add to the ice cream and re-freeze. Add Cool Whip and toasted almonds. You can freeze Cool Whip but it is better to add almonds just before serving.
In medium bowl, gently combine peas, celery, onion, and cheese. Add mayonnaise and seasonings. Stir to combine. Serve chilled.
Place zucchini in 2 1/2-quart casserole. Sprinkle with half of seasonings. Layer tomatoes and onion over zucchini. Sprinkle with remaining seasonings. Top with cheese; dot with butter. Cover. Bake at 350° for 40 minutes.
Saute celery and onion. Add meat in chunks; brown and drain. Combine soup, catsup and Worcestershire sauce. Cook 20 to 30 minutes; remove from heat. Add sour cream. Serve over rice or noodles.
Boil the sugar, water, vinegar and salt until the syrup reaches hard ball stage. Add vanilla. While mixture is still hot, pour over popcorn and mix well. When cold enough to handle, grease hands with butter and shape into balls.
Mix together and bake in a 9 x 13-inch pan for 45 minutes, covered, then uncover and bake for 15 to 20 minutes in a 350° oven.
In a small bowl pace pineapple and peaches. Sprinkle pudding over fruit and stir. Place in an oblong pan and top with whipped topping. Refrigerate.
Stir together all ingredients in a 2-quart microwave-safe baking dish. Cover and microwave at Medium power for 10 minutes. Stir well.	Remove bay leaf. Cover and let stand 5 minutes. Makes 4 to 6 servings.
Mix together all ingredients, except ginger ale. Add ginger ale just before serving. Makes 2 1/2 gallons. Use crushed ice in punch bowl to cool it.
Preheat oven to 350°. In a 1 1/2-quart shallow baking dish (6 x 10-inch), melt butter in oven. Sprinkle in crumbs; stir well. Press on bottom of dish.
Combine bread, ham, cheese and mushrooms. Place 1/3 of mixture in 2 1/2-quart casserole dish.
Sift dry ingredients in bowl. Add beaten egg and mix thoroughly. Gradually add water to make a thin batter. Heat cooking oil in skillet. Spoon batter in hot oil to make small cakes. Fry until golden brown.
Cream the butter, Crisco and sugar. Add eggs, one at a time. Add flour, baking powder and milk; beat well together. Add flavorings. Bake at 325° for 1 1/2 hours (or until tests done).
Cut off and discard wing tips. Cut each wing in half and place in a shallow glass baking dish, side by side. Combine remaining ingredients and pour over wings. Cover with plastic wrap and refrigerate overnight. When ready to serve, preheat oven to 400° and bake the wings 40 to 45 minutes until well browned. Serve hot or at room temperature.
Brown ground beef and chopped onion in a large pan. Chop cabbage and add to beef mixture. Add tomatoes, salt and pepper to taste. Cook until cabbage is tender. Good with cornbread!
Melt butter and add flour, spices, ground beef, pepper and onion; saute until meat is brown. Add ketchup, hot sauce and milk; add cheese and stir until melted. Sprinkle with cumin, garlic salt, chili powder and fresh cilantro. Serve with chips.
In a bowl, combine first 4 ingredients. Mix well. Add egg, vinegar and cold water. Mix. Roll out for pie crust.
Soften gelatin in 1/4 cup of the orange juice and heat over hot water. Combine remaining 1 1/4 cups orange juice with sugar. Add gelatin and set in cold place, stirring occasionally to dissolve sugar. When mixture is set to a soft jelly, whip the cream until stiff. Fold in lemon juice and then orange gelatin mixture. Pour into mold and set. Serves 8.
Mix all ingredients and form into loaf. Place in shallow pan. Put in a preheated 350° oven.
Combine all ingredients, except crackers. Mix very well. Spoon into a serving dish. Cover and chill. Serve with crackers or cocktail rye bread.
Cook milk, sugar and butter until a soft ball stage when dropped in cold water. Melt chocolate over hot water. Beat egg yolks well. After milk, sugar and butter is cooked, add melted chocolate. Add beaten egg yolks and salt to hot mixture. Beat until ready to spread. Add vanilla and spread on layer cake.
Mix all together. Pour in unbaked pie shell. Bake at 350° for 30 to 35 minutes.
Combine ingredients, adding water to top of beans. Cover. Cook beans until they are tender. Remove the lid and dry all the water out, stirring often.
Beat egg yolks until lemon-colored. Add sugar gradually and beat until creamy. Add sour cream and buttermilk. Stir in dry ingredients. Add flavoring and melted butter. Fold in beaten egg whites. Bake in waffle maker until golden color. Serve either hot or cold.
Mix flour, butter and 1/4 cup brown sugar together. Pat mixture into an 8 x 10-inch pan. Bake at 350° for 12 to 15 minutes. Combine eggs with rest of ingredients and mix thoroughly. Spread over the baked pastry. Return to oven and bake 20 to 30 minutes. When cold, ice with powdered sugar icing. Sprinkle some chopped nuts over top and cut into bars of desired size when cooled well.
Cream oleo and sugar. Stir in water and vanilla. Add flour and salt. Mix well. Stir in dates and nuts. Roll into 1-inch balls. Place 2 1/2 inches apart on ungreased cookie sheet. Bake at 300° for 20 minutes or until cookies are set but not brown. While warm, roll in powdered sugar. Makes 2 1/2 dozen.
In large pan, cook the white sugar and white Karo syrup until boils; remove. Add the peanut butter and Rice Krispies cereal; mix all well. Press into a greased 9 x 13-inch pan. In microwave or double boiler, melt the chocolate and butterscotch chips and spread on top of other mixture.
Whisk first five ingredients. Toss with celery and apple. Serves 2.
Separate eggs and beat egg whites in large bowl until stiff. Mix milk and vanilla together in another bowl and set both aside. Sift dry ingredients together, then add softened shortening. Add egg yolks and milk. Pour batter into stiff egg whites and fold in with slotted spoon; pour into tube pan. Bake at 350° for about 1 hour. Top with favorite icing or just dust with powdered sugar.
Mix well and place in an oven-safe casserole dish. Bake at 350° for 1 to 1 1/2 hours. Top with can of chow mein noodles during the final 15 minutes of baking.
Cook broccoli and onion until done. Drain and add cream of chicken soup and sour cream and mix. Melt margarine and mix in bag of Pepperidge Farm stuffing mix. Line casserole dish with 3/4 of stuffing mixture and then add vegetable mixture. Top with the remaining stuffing mixture and bake at 350° for 30 minutes.
Mix all ingredients together and bake at 350° for 30 minutes. Cover before cooking.
Prep Time: 10 minutes. Cook Time: 55 minutes. Yields 8 to 10 servings.
Mix all ingredients together, then top with crushed potato chips. Bake at 350° for 45 minutes.
Beat egg and stir in sugar, oil and orange juice. Sift in flour, baking powder and salt. Mix well, then stir in nuts and blueberries. Turn into greased loaf pan. Bake at 350° for 1 hour or until toothpick tests done.
Brown bacon; drain and crumble. Add onions and brown. Add ground meat and brown. Add seasonings. Add kidney beans and tomatoes; mix. Cover with cubes of bread. Bake at 350° for approximately 1 hour. Great with baked potato and salad.
Rub roast with garlic salt then hickory salt, then Worcestershire sauce. Pour large bottle of A.1. over roast and add 1 bottle water. Add onion rings. Cover with foil and bake at 350° for 20 minutes per pound.
Mix all ingredients together (will be stiff). Drop by tablespoon on ungreased cookie sheet. Bake at 350° for 8 minutes. Cool 2 minutes on baking sheet. Remove to wire rack.
Put the rice in the boiling water. Cook for 30 minutes. Meanwhile, cook the chicken in some more water. Use a separate pan. Cut up the cooked chicken and add it to the rice. Add salt, pepper and one pour of Tony's sauce. Cook for 10 more minutes. Serve with rolls, mashed potatoes and gravy. (No other vegetables!)
Mix all ingredients together; put in unbaked pie shell. Bake 45 to 50 minutes in a 350° oven.
Heat salted water in pan. Add broccoli; cook until tender. Drain. Place broccoli in ungreased 1 1/2-quart round casserole. Heat oven to 400°. Beat soup and milk until smooth; pour over broccoli. Sprinkle with cheese.
Cook meat in crock-pot. When almost done, combine all ingredients and cook in saucepan. Combine sauce with meat in crock-pot; cook for 30 minutes.
Place each of the ingredients in separate bowls, keeping in the order given. Serve buffet style.
Note: One 12 ounce package of chocolate chips may be substituted for peanut butter.
Fry onion and celery until done in 3 tablespoons of cooking oil. Add soup, stir, add rice and broccoli and put into a casserole dish. Cover top with grated cheese of choice. Bake at 350° for 30 minutes.
Have all the juices cold. Combine juices. Dissolve the powdered sugar in the lemon juice. Add the ginger ale just before you serve it. Makes 2 1/2 quarts.
In a large heavy pot, add the oil and beef. Brown meat on both sides. Add water to cover meat. Cook over medium heat until you can easily break meat apart with a fork, usually 4 to 5 hours. While cooking, watch the water and don't let it boil away until the meat starts to get tender, then let it boil down to where you have only 1 1/2 cups of broth left. Keep it at this level until the meat is done. When the meat is done, carefully remove it to a serving dish. The remaining broth can be used as is or you can thicken it by mixing 1 tablespoon flour to 1/2 cup water and then add to the broth for a thicker gravy.
Spread margarine on both sides of bread. Place in alternate layers of cheese and bread, 2 layers each. Beat eggs, milk, salt, mustard and Worcestershire sauce. Pour over mixture. Let stand in refrigerator overnight. Bake uncovered in oven at 325° for 1 hour.
Heat oven to 350°. Line miniature muffin pan with small paper baking cups (1 3/4-inch).
Boil to hard-crack stage. Pour over popped corn. Make balls with buttered hands.
Combine cake mix and butter. Press into greased and floured 13 x 9-inch cake pan. Bake at 325° for 15 minutes. Remove and cool. After crust is cool, put cherry pie filling on top. Layer with Cool Whip; drizzle chocolate syrup over the top.
Combine sugar, water, cream of tartar and dash of salt in saucepan. Bring to boil, stirring until sugar dissolves. Very slowly add sugar syrup to egg whites in mixing bowl. Beat constantly with electric mixer until stiff peaks form, about 7 minutes. Beat in vanilla. Frosts tops and sides of two 8 or 9-inch layers or one 10-inch tube cake.
Cook beets. Mix sugar and cornstarch. Add vinegar and water and boil 5 minutes. Add beets and let stand over low heat 30 minutes. Just before serving, bring to boiling point and add butter.
Cut off top of peppers and remove seeds. Cook peppers for 5 minutes and drain.
Saute first three ingredients in butter in skillet until brown. Add frozen shredded potatoes and cook until potatoes are done. Brown and drain sausage. Beat eggs and salt. Add to cooked sausage and cook until eggs are nearly set. Pour into 8 x 12-inch casserole dish and add potato mixture. Top with cheese and bake at 350° until cheese is melted, approximately 15 minutes. Yields 12 servings.
Mix all ingredients thoroughly. Pour into greased 9 x 12-inch pan. Bake at 350° for 35 minutes or until inserted toothpick comes out clean.
Place cast iron skillet on briquettes in gas grill or any grill. Melt margarine in skillet on low setting. Combine cheese, flour, peppers, & salt in bowl. Dampen potato halves in water, place in dry mixture. Put in cast iron skillet. Cook on medium setting with grill cover down for 35 minutes or until done. Turn once.
Cream butter and sugar together for about 15 minutes. Beat in eggs, one at a time. Slowly add the flour and lemon extract. Now, fold in 7-Up. Pour into a greased Bundt pan and bake at 325° for 1 to 1 1/4 hours.
Cream the butter and sugar until fluffy. Add one egg at a time, beating after each is added. Mix in flour and milk. Pour into greased cake pans and bake at 350° until sides leave pans. Makes 5 or 6 (12-inch) layers.
Preheat oven to 400°. Mix all ingredients together except corn meal. When well mixed, add corn meal. Pour into greased cast-iron skillet. Bake 30 to 35 minutes.
Fry bacon and onion until tender, but not crisp. Add tomatoes and sauce. Simmer 30 minutes. Cook and drain capellini.
Combine dry ingredients first, then add all other except pecans. Mix well. Pour into unbaked pie shell. Top with pecans. Bake at 350° for 40 minutes. Serve with whipped cream.
Add taco seasoning and 1 cup water to beef; simmer 10 minutes. Combine vegetables, cheese and beef in a large bowl. Top with taco sauce. Crumble taco shells (or tortilla chips) on top.
In bowl beat cheese and butter until smooth. Beat in marshmallow cream and fold in Cool Whip. Serve with fresh fruit. Store leftovers in refrigerator.
Mix all together except sour cream. Place half in Pyrex dish and chill, then spread with sour cream and cover with remaining Jell-O mixture. Chill. Can be used as salad or dessert.
Cook onions, garlic, green pepper in butter until soft. Add tomatoes, salt, pepper and bay leaves. Cook 10 minutes. Add shrimp and cook until pink. Serve with rice.
Slice squash, tomato and onion. Put into baking dish and cover with cheese. Bake at 350°, covered for 45 minutes. Uncover and bake for 15 more minutes. Delicious!!!
Melt almond bark. Mix in all other ingredients. Drop by spoonful onto waxed paper. Candy will harden in about 45 minutes. If mixture gets too stiff, reheat in microwave.
Chop pecans finely. If a grinder is used, put sugar along with the nuts. If using blender, whirl for only a second, then put in sugar and blend together. Fold the nut-sugar mixture into the stiffly beaten egg white and roll into balls. Place on greased cookie sheet, allowing plenty of room between. Press a half or quarter pecan on each. Bake at 350° for 8 to 10 minutes. Watch carefully, baking time depends on how finely the nuts are chopped.
Put oleo, flour and nuts in 9 x 13-inch pan and bake 15 minutes at 350°. (This will be your crust.)
Heat oil in a large Dutch oven. Add onions, bell pepper and garlic. Saute until tender, stirring constantly. Add beans, tomatoes, broth, chilies, corn, rice, chili powder, salt and pepper. Stir to combine. Pour into ungreased 13 x 9-inch baking dish.
Saute beef and onion in shortening until meat is brown; drain off excess fat. Combine rest of ingredients and add to meat mixture. Put into 1 1/2-quart casserole and bake at 350° for 45 minutes to 1 hour.
In a soup pot, combine chicken broth, half and half, potato flakes, 3-1/2 cups cheese and pepper. Mix well and bring to a boil over medium-high heat and cook for 2-3 minutes or until thickened, stirring constantly. Top with the green onions and remaining cheese. Serve immediately.
Mix together with fork until well blended. Line 9 x 13-inch or two small pans with mixture, reserving about 1/2 cup garnish.
Bring all liquids to a boil. Add chicken. Boil 1/2 hour longer. Put everything in a large baking pan. Bake 1/2 hour longer in 350° oven.
Chop oranges, apples and cranberries in food processor into fine pieces. Add sugar and mix well. Store covered in refrigerator. This relish gets better as it seasons. Makes about 4 1/2 cups.
Mix all ingredients together. Use firm fruits as dippers. Refrigerate any leftover dip.
Boil potatoes until fork-tender. Dice in 1-inch pieces when cool. Dice onion. Add onion and cheese to potatoes. Fry bacon and crumble; add to potatoes. Add enough mayonnaise until it mixes well.
Soften ice cream; blend in brandy flavoring, apples and candied fruit. Freeze firm. Shape into balls with ice cream scoop. Roll in coconut. Return to freezer until ready to serve. Serve with any favorite chocolate or fudge sauce. Makes 6 to 8 snowballs.
Soften cheese at room temperature. Combine cheeses, lemon juice, garlic powder and red pepper. Beat until light and fluffy. Stir in nuts. Shape in a roll about 1 1/2-inches across. Sprinkle roll with mixture of chili powder and paprika. Chill several hours. Before serving, let stand at room temperature about 10 minutes. Slice and serve with crackers.
Prepare orange juice as directed. Add peach daiquiri mix. Add Peach Schnapps. Freeze. Add ginger ale or 7-Up when ready to serve.
In bowl, stir together flour, soda and salt. Set aside. In large mixing bowl, beat butter with electric mixer 30 seconds. Beat in sugar, oil, eggs and vanilla. Add flour mixture. Beat until well combined. Stir in oatmeal, coconut, raisins, chocolate pieces and walnuts. Drop rounded teaspoonful 2-inches apart on ungreased cookie sheet. Bake in preheated 325° oven for 10 to 12 minutes, until edges are lightly browned. Cool 1 minute on cookie sheet before removing to cooling racks.
Wash okra, dry, slice into 1/2-inch pieces. Mix together flour, corn meal, salt and pepper. Pour egg over okra and stir well. Dredge in flour mixture. Heat skillet; add oil and shortening. Add okra and fry until brown. Stir often to prevent burning. Drain well before serving.
Mix all ingredients and place in a loaf pan. Bake at 350° for 45 minutes.
Heat oven to 400°. Grease round casserole (9-inch approximately). Sprinkle cheese, bacon and onion in bottom. Beat remaining ingredients 1 minute by hand mixer. Pour into casserole. Bake 45 minutes until a knife inserted off center comes out clean. Cool 5 minutes.
Put 1 can of crescent rolls on greased jelly roll pan, using your fingers to smooth out on pan. Pinch the seams together. Mix well the cream cheese, sugar and vanilla. Spread over crescent roll layer. Take another can of crescent rolls and smooth out over the cream cheese. Pour 1/4 cup melted butter over the crescent rolls. Next, take the sugar and cinnamon and sprinkle over top. Bake 15 minutes in a 350° oven in a pan no larger than 10 1/2 x 15 1/2-inches.
Combine ingredients except peaches and mix at medium speed for 2 minutes. Pour into well-greased 13 x 9 x 2-inch casserole dish. Place drained peaches over mixture.
Brown onion and all spices in butter. Add meat and brown. Add water to cover. Simmer. Cook rice. Serve over rice.
Put vanilla pudding in a bowl; add milk, flour, condensed milk, whipped cream and bananas. Mix together with a large spoon. Put in a pan and layer with vanilla wafers.
Combine carrots, water and 1/4 teaspoon salt in a 2-quart casserole dish. Microwave on High for 7 to 8 minutes, or until tender. Stir after about 3 to 4 minutes. Drain and reserve 1 tablespoon liquid. Stir in green onions, sour cream, brown sugar, 1/4 teaspoon salt and dill weed. Reserve liquid. Cover. Microwave on High for 1 to 2 minutes. Serves 4 to 6.
Combine flour, sugar and marshmallows in a mixing bowl. Heat butter, cocoa and Coca-Cola to boiling and combine with the first mixture. Add buttermilk, eggs, soda and vanilla which have been beaten together first and mix well. This will be a thin batter with some marshmallows floating on top. Bake in greased and floured 9 x 13-inch pan for 30 to 35 minutes at 350°. Ice while hot.
Mix well and bake at 350° for 45 minutes or until firm. Makes 2 pies.
Saute onion and garlic in oil. Add onion, garlic, beans, 2 cups water, tomatoes, sauce, oregano, chili powder and peppers to large pot. Cook uncovered over low for 15 minutes. Sprinkle 1 teaspoon Parmesan cheese over each serving. Makes 8 servings, with 3 grams fat in each.