HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients in a small casserole dish sprayed with Pam and bake at 350° for 30 minutes. Top with mushroom sauce (mushroom soup, sour cream and water).
Mix together all ingredients. Put dough on dough board and knead until stiff enough to roll out. Put butter and sugar on dough and roll up slices of 1/2-inch. Put in baking dish and bake until done at 350°.
Soften cream cheese and margarine. Combine with flour to form soft dough. Place in Ziploc bag and refrigerate until cold. Remove from refrigerator and form 24 small balls. Put 1 formed ball in each of the 24 cups of a mini muffin pan. Press ball to mold against sides and bottom of pan. Set aside.
Drain beans and mix with onions, pepper, sour cream, and soup. Add salt and pepper to taste. Pour into a 3 quart casserole dish sprayed with Pam. Melt margarine and mix with crushed crackers. Place crackers on top of casserole and bake at 325° for 45 minutes.
Blend together. Drop by teaspoons 1 inch apart onto well-greased pan. Bake at 350° until delicate brown (8 to 10 minutes). Remove from pan at once.
Mix well. Bake in well-greased and floured loaf pans. Makes 2 loaves. Freezes well and keeps well. Bake at 325° for 1 hour to 1 hour and 15 minutes.
Cream margarine and sugar. Add eggs and vanilla and mix thoroughly. Mix in baking powder, salt, flour and milk. Add blueberries and blend in by hand. Spoon into paper lined muffin cups until 2/3 full. Sprinkle with mixture of 2 tablespoons of sugar and 1/2 teaspoon nutmeg. Bake at 350° for 25 to 30 minutes.
Combine sugar, milk, cocoa and butter in saucepan; bring to a boil. Boil 1 minute. Remove from heat. Add vanilla, peanut butter, oats and nuts; mix well. Drop by teaspoons on wax paper. Cookies will be ready in a few minutes. Yields 5 1/2 dozen.
In small stew pan, place tomato juice and place on stove to warm. In larger pan, melt margarine; remove from heat. Mix in flour, salt and pepper; stir until smooth. Add milk and place on stove; bring to a boil, stirring constantly. Cook until thickened; remove from heat. Stir baking soda into warm tomato juice and then stir into gravy mixture. Serve with crackers or garlic toast.
To scalded milk, add sugar and Crisco. Let cool until lukewarm and dissolve yeast cake in it. Beat in the flour. Let rise for 30 minutes. Sift together and add to the mixture baking powder, sifted flour, soda and salt. Put in the refrigerator and let stay until next day. Take out of refrigerator; roll and fold then place in baking pan and let rise for 2 hours before baking at 400°.
Boil spinach about 15 minutes. Drain and press out water. It has to be very dry. Put butter in a saucepan and saute spinach 7 to 8 minutes. Remove from heat. Mix in the eggs, cheese, onion and dill. Butter 265 mm x 375 mm (10 1/2 to 14 3/4-inch) baking dish. Cover bottom with one pastry sheet. If necessary use a piece of the other one. Put all ingredients on pastry sheet. Cover with other sheet. Butter surface and cut pie into pieces. Bake 30 to 45 minutes at 350°. Serve hot.
Heat oven to 350°. In a mixing bowl, combine first six ingredients. Combine remaining ingredients; add to dry ingredients and stir only until moistened. Pour into a greased 9-inch square baking pan or a 10-inch heavy skillet. Bake 30 - 35 minutes, or until bread is golden brown and tests done.
Cut franks into 1-inch pieces. Heat to boiling chicken broth and water. Add macaroni, basil, salt and pepper. Return to boiling. Cook, uncovered, for 5 minutes. Stir in franks, vegetables and onion. Simmer 5 minutes longer until macaroni is tender, vegetables are cooked and most of water is absorbed. Fold in sour cream and mayonnaise. Garnish with chopped parsley, chives or green peppers sprinkled on top if desired. Makes four servings.
Chop onion, pepper and tomato. Slice zucchini; mince garlic. Cut chicken crosswise into strips. Saute onion and green pepper in 1 tablespoon oil until soft; add garlic and zucchini and cook 3 or 4 minutes. Add tomato and cook 3 minutes. Push aside; add remaining oil and add chicken until it begins to brown. Stir in herbs, salt and pepper and cook until chicken is done and liquid evaporates. Add lemon to serve.
Drain all fruit. Arrange fruit in layers in large casserole. In top of double boiler, combine sugar, flour, butter and sherry. Cook over hot water, stirring until smooth and thick. Pour over fruit in casserole. Cover casserole and refrigerate overnight.
In skillet, cook ground beef, onion and peppers until meat is browned. Add vegetables and cook until tender. Add chili sauce, soup and water. Turn into 2 quart casserole. Cover top with frozen potato puffs.	Bake, uncovered, at 375° for 35 minutes or until potatoes are golden brown.
In a Dutch oven, melt butter; saute onion, green pepper (optional) and mushrooms. Add and mix in flour. Slowly add the consomme and milk, stirring to keep smooth. Add the seasonings and the barley. Bring to a boil and simmer 10 minutes until barley is tender. If it gets too thick, thin with milk or consomme.
Drain corn and pour into a 2-quart microwave greased dish. Add flour and sugar. In empty can, beat eggs and pour milk to fill can. Mix with corn, flour and sugar. Cover and microwave on 70% for 9 minutes. Stir and cook, uncovered, on 70% for 6 to 7 minutes. Let stand for 5 minutes.
Soak bread cubes in milk. Drain after 5 minutes, saving milk. Combine eggs, salt, pepper and milk strained from bread cubes. Melt 2 tablespoons butter in pan and scramble eggs only until soft. Add soaked bread cubes. Place in buttered 9-inch square dish. Arrange cheese slices over top. Melt remaining butter with dry bread crumbs and sprinkle over cheese. Top with bacon. Place in hot oven at 400° until cheese bubbles (about 15 minutes if dish is cold; can make day ahead). Serves 6.
Mix dry ingredients; add milk, butter and oil, then add beaten egg yolks, then fold in beaten egg whites. Bake in hot waffle iron. (Best made the day before cooking.)
Bring peaches, sugar and butter to a boil, then add nutmeg to taste. To thicken, mix a little sugar and flour together and put into the peaches that are boiling. Bake at 350°. Put ingredients in pie shell. Bake for 30 to 45 minutes or until crust is golden brown.
Stir together eggs and flour in large bowl. Stir in milk, cream, 5 tablespoons sugar and vanilla. Use 1 tablespoon butter to generously grease 1 1/2-quart glass casserole.
Mix together and roll into balls. Melt a block of semi-sweet chocolate and paraffin and dip each ball of candy. Place on wax paper to dry.
Boil chicken until tender with salt and pepper. Remove chicken from broth and allow to cool. Cook spaghetti in chicken broth. Remove skin from chicken and cut chicken in small pieces. Cook vegetables slowly in small amount of oil until tender. Combine chicken, vegetables and soup. Mix and then combine drained spaghetti with other ingredients. Add cheese and small amount of broth. Place in casserole dish and dot with butter. Bake at 350° for 1 hour.
Cook rice. Fry sausage. Place rice, sausage, milk, pepper, onion, soup, mushrooms and cheese in 2-quart casserole dish. Bake uncovered 45 minutes at 350°.
Mix cake as directed. Pour into 9 x 13-inch pan. Mix Ricotta cheese, sugar, eggs and vanilla together; spoon mixture on top of unbaked cake. Bake 1 hour at 350°. Cool and frost. Refrigerate.
Mix juices per instructions. Dissolve sugar in 5 cups of water. Add remaining ingredients to sugar-water. Freeze in Ziploc bags. When ready to serve, thaw a little. Add the ginger ale. Stir until slushy.
Combine sugar, soda, buttermilk and butter in a large microwavable bowl (mixture bubbles up while cooking). Cover with plastic wrap; punch holes in wrap. Microwave on High for 2 1/2 minutes, stir and turn dish. Continue cooking for 15 minutes, stirring every 5 minutes. Return to microwave for 2 minutes or until soft ball forms in cold water or it tests 236° on a candy thermometer. (Do not put candy thermometer in the microwave while cooking.) Add vanilla and beat with electric mixer until soft peaks form. Watch closely. Stir in pecans and spread in buttered 12 x 7-inch dish. Cool; cut into pieces.
Beat together the first 3 ingredients. Mix the flour, salt, baking soda and fruit cocktail. Mix all ingredients. Pour into greased 13 x 9-inch pan. Sprinkle coconut on batter. Bake in a 350° oven for 45 minutes.
Combine all ingredients except apricots in large bowl; mixing well. Spoon onto lettuce lined plate. Arrange apricots around salad; top with additional cinnamon and sour cream. Makes 6 servings.
Brown meat. When meat is half done, add onion, onion powder, salt and green pepper. When the meat is light brown, add the remaining ingredients and cook for 30 minutes. Stir continuously. Wash rice, cook for 15 minutes. Rinse and	add to cooked ingredients. Put in 18 x 24 x 2-inch pan	and add shredded cheese on top. Bake for 45 minutes at 375°.
Place apples in a 2-inch high buttered dish. Sprinkle with salt, cinnamon and 1/4 cup water. Mix together sugar, flour and butter until crumbly. Sprinkle over apples and bake 40 minutes at 350°.
Mash chilies and add to soups and milk. Heat to blend. Put one layer of tortillas and one layer of chicken. Cover with sauce, then cheese. Repeat until all ingredients are used. Bake 1 hour, covered in a 350° oven.
Combine all ingredients and pour into buttered casserole dish. Top with crumbs. Bake 30 minutes at 350°. Freezes well.
Place ice cream in a blender container. Add milk and chocolate. Cover. Blend until mixture is smooth. Pour into glasses. Serve immediately. Makes about 4 (6 ounce) servings.
Drain pineapple, reserving juice. Mix juice with pudding mix. Add fruit, whipped topping, marshmallows and nuts. Chill before serving.
Cook spinach for a few minutes. Add a little salt. Drain very well, get as much water out as possible. Mix all ingredients together. Make this 24 hours before serving. Refrigerate. Scoop out inside of bread. Add dip mixture. Place pieces of bread and Townhouse cookies around bread.
Preheat oven to 375°. Butter a 13 x 9-inch baking pan. Arrange saltines right side up in a single layer on bottom of pan. Melt butter and sugar in medium-sized saucepan over medium heat. Bring to a boil; boil 3 minutes, stirring occasionally. Remove from heat. Stir in vanilla. Pour over crackers and spread evenly with spatula. Bake for 5 minutes (if crackers shift, rearrange with fork).
If all-purpose	flour is used, use 1 tablespoon baking powder and 1/2 teaspoon salt.
Cook the first 4 ingredients until boils up, stirring constantly. Remove from heat. Add the jello and dissolve. Whip the chilled Pet milk until stiff. Fold into jello mixture. Put in vanilla crumb crust.
Mix all ingredients together. Cook in crock-pot all day. Make sure potatoes and butter beans are done.
Preheat oven to 325°. In a small bowl, combine crumbs, pecans and butter. In the bottom of a 9-inch spring-form pan, firmly press crumb mixture. Bake until golden, 5 to 6 minutes. Remove from oven and cool slightly. Spread with cranberry sauce; set aside.
Mix all together (except wraps) and drain again for a couple of hours. Mix together cornstarch and water to make a thin paste. Lay 1 wrap so that it looks like a diamond shape. Place about 2 tablespoons of the mixture in the center of the wrap. Fold up the bottom corner. Brush cornstarch on seams. Fold sides to center. Roll up from the bottom and make sure flap seals. Fry in hot deep fat until crisp and brown.
Place sherbet in punch bowl. Pour ginger ale over sherbet. Mix. Sherbet will melt to make a thick, foamy punch.
Cook sugar, cocoa, salt and milk on medium-high heat until soft ball stage. Remove from heat and add vanilla, margarine and nuts. Stir until right consistency. Drop on wax paper with spoon.
Cut each slice of bread into 5 sticks (cut crust off). Place on cookie sheet; bake for 1 hour at 200°. Place crusts in same oven. When time is up, crush finely the toasted crusts. Heat peanut butter and oil; do not cook. Holding toasted bread sticks with tongs, dip each stick into peanut butter mixture; allow to dry well. Roll in crumb mixture and place on wax paper.
The day before you need the dumplings, wash and boil 1 pound and 10 ounces of potatoes; peel while still hot and mash, then leave them to cool. The next day, rub them through a fine sieve. Grate the raw potatoes; put them into a cloth and squeeze out as much liquid as possible. Combine the cooked, mashed potatoes with the raw, grated potatoes and knead into them the egg, flour and salt. With floured hands, shape the mixture into dumplings about the size of your fist. Drop into boiling, salted water and simmer until done. Cooking time: about 20 minutes.
Combine the vinegar, water and salt and boil for 5 minutes. Cut tomatoes to a desired size and put into Mason jars. Fill jars with boiling vinegar-water mixture to 1/2-inch from top. Seal and wait 4 to 6 weeks before using.
Arrange graham crackers in a single layer in a foil-lined 15 x 10-inch baking pan. In a saucepan, bring butter and brown sugar to a boil; cook and stir just until sugar is dissolved. Remove from heat; add vanilla. Pour evenly over crackers; sprinkle with nuts. Bake at 350° for 5 minutes. Sprinkle with marshmallows; bake 3 to 5 minutes longer or until top is bubbly and marshmallows are lightly browned. Drizzle with chocolate syrup. Cool for 10 minutes. Break into squares.
In skillet cook sausage until brown; drain off fat. Separate rolls into 8 triangles. Place in ungreased 12-inch pizza pan with points toward center. Press over bottom and up sides; seal. Spoon on the sausage, then potatoes, then Cheddar. In a bowl beat eggs, milk, salt and pepper. Pour over crust. Sprinkle on Parmesan. Bake at 375° for 25 to 30 minutes. Makes 6 to 8 servings.
Combine all ingredients; stir well. Spoon mixture into a lightly greased 13 x 9 x 2-inch baking dish. Bake, uncovered, at 350° for 1 hour or until golden brown. Yields 8 to 10 servings.
Brown the round steak in a pan, then place the meat in a square pan. Place the prepared Stove Top stuffing onto the meat, then fold over, making it one rounded piece. Place pieces of bacon, mushrooms and onions on top of the meat. Pour 1 can of beef broth over the top of the meat. Cover with foil; bake at least 2 hours at 350°. Slice and serve.
Cream the eggs, sugars and oil. Add vanilla and zucchini. Combine dry ingredients and add to creamed mixture. Fold in nuts. Bake 1 hour at 350°. Makes 2 large loaves or 6 small loaves.
Grind crackers in food processor. In a mixing bowl stir with a wooden spoon the softened butter with the powdered sugar for 1 minute until soft. Mix the ground crackers with the butter mixture and egg. Spread coconut all over a sheet of wax paper. Roll the mixture into balls and then roll into coconut until the ball is fully covered. Refrigerate for better taste.
Saute onion in 2 teaspoons butter until slightly brown. Add potatoes and just enough water	to cover. Cook until potatoes are tender. Melt remaining butter; blend in with flour, salt, pepper and celery salt. Add enough milk to make a thin paste. Add potatoes and onion and add remaining milk. Reheat. Do not boil. Sprinkle with parsley and serve.
Boil water, sugar and cornstarch to medium thickness. Add jello and sliced strawberries. Stir well. Pour into baked pie shell and chill for 3 or 4 hours.
Melt margarine in 13 x 9-inch pan. Put all ingredients in blender and pour over blintzes. Bake at 350° for 45 minutes.
Place chicken, celery and onion in 9 x 13-inch casserole. Layer mushrooms over top of chicken mixture. Mix together soups and sour cream. Pour over top of mushrooms and chicken. Prepare stuffing mix according to package directions and crumble over top of casserole. Bake for 30 to 40 minutes at 350°.
Put peaches in a blender and puree. Add 3 tablespoons juice and 1/2 cup sugar and mix well. Put into greased Cool Whip container layering as you go (bang on table to get air bubbles out). Optional: Add jelly or fruits to layers if you wish. Freeze for 24 hours. Unmold and garnish. Leftovers must be returned to freezer.
Mix and bring to boil. Cook 5 minutes, stirring constantly. Remove from heat; add 1 teaspoon vanilla. Set in sink of cold water and stir until thick enough to pour into buttered dish.
In a greased casserole dish, layer chicken and broccoli (slightly thawed). Make a sauce by stirring together canned soup, mayonnaise, curry powder, lemon juice and white wine. Pour over top of broccoli and chicken. Spread grated cheese over the top. Bake in 350° oven for 25 minutes or until hot and bubbly.
Toss together the chicken, celery and pineapple. Blend mayonnaise, lemon juice, onion flakes, seasoned salt and lemon pepper. Stir into chicken mixture along with nuts, if desired. Mound on croissant and top with alfalfa sprouts. Makes 4 servings.
Mix onion and meat together; fry until slightly brown, then add soup and one can of water. Mix well. Cook noodles until tender. Add to onion mixture. Put in casserole. Cover with the cheese. Bake until golden brown.
Beat together sugar and cheese. Beat in eggs and vanilla. Pour into spring-form pan, dusted with graham cracker crumbs. Bake at 350° for 45 minutes. Cool for 1 hour. Top with jam or canned pie filling.
Brown ground beef; add all ingredients except cheese and olives. When cooked, put in serving bowl and top with cheese, olives and salsa. Serve with tortilla chips on Ritz crackers.
Mix together. Cook in loaf pans 55 minutes in a 325° oven. Enjoy! For a nice moist bread, your bananas must be "overly ripe."
Mix all dry ingredients together. Add liquid ingredients and mix until smooth. Add apples. Divide into muffin tins. Bake 15 minutes at 400°.
Brown ground beef and bacon with onions until onions are transparent. Drain off fat. Combine all ingredients in crock-pot and cook on low 4 to 6 hours or can be simmered on stove for one hour or longer.
Beat first five ingredients at medium speed until blended, then at high speed until fluffy. Spoon into greased baking dish. Spread onion rings over top. Bake at 300° for 35 minutes.
Make several days ahead or early in the day on which you plan to serve. Start heating oven to 350°. Sift corn meal with flour, salt and baking soda, stir in shortening, milk and poppy seed. On a lightly floured surface, knead dough 6 to 8 times or until it just holds together. Break off nickel-size pieces; with rolling pin roll each into a very thin 4-inch round, leaving edges ragged. Bake on an ungreased cookie sheet 15 minutes, or until golden. Just before serving, brush crisps with melted butter, sprinkle with salt. Makes 24.
In saucepan, combine milk, sugar, and marshmallows. Bring to boil. Boil slowly for 5 minutes, stirring constantly. In a bowl, place chocolate chips, butter, and nuts. Pour cooked ingredients over ingredients in bowl. Mix well until butter melts and chips melt. Pour into a greased pan and let cool. Cut into desired size squares.
Cook broccoli and onion about 10 minutes. Drain. Add chicken and cheese. Put in greased pie pan. Mix Bisquick, milk, salt, pepper and eggs. Pour over broccoli mixture. Bake at 400° for 30 to 35 minutes. Add extra cheese topping during last 5 minutes. Let cool for 5 minutes before cutting.
Cut cherry tomatoes in half. Mix minced garlic, oregano, parsley, salt and pepper and oil in a large mixing bowl. Add cut tomatoes and mix gently with clean hands to coat tomato halves. Place on cookie baking sheet with the cut side up. Bake in low temperature oven, 175° to 195°, for 2 to 4 hours. Be careful, they can dehydrate too far. After the first 1.5 hours of cooking, check every 30 minutes for desired consistency. Serve warm on toast points, crackers or crispy French bread.
Sift together flour, sugar, baking powder and salt. Beat eggs. Melt butter. Add to dry ingredients. Add cottage cheese, then add rest of ingredients. Forms 2 stollens. Bake on greased cookie sheet in a 350° oven for 1 hour.
Cook until reaches soft ball stage. Remove from heat and pour into buttered dish. Cool and cut into squares.
Preheat oven to 375 degrees, in a large bowl, toss spicy seasoning and 1 Tbsp. Olive oil with cherry tomatoes and pepper. Spread on baking sheet and roast for 25 minutes. Combine roasted vegetables, drained beans, parsley and remaining olive oil in a salad bowl.
Wash fresh spinach, then chop coarsely. If frozen spinach is used, defrost and drain. Bring chicken stock to a boil and add spinach. Simmer 6 to 8 minutes. Strain soup and remove spinach. Chop finely and reserve until later. Melt 3 tablespoons butter in saucepan. Stir in flour and add hot stock, a little at a time. Return saucepan to heat and bring to a boil, stirring constantly. Add spinach and seasoning and simmer 5 minutes. Garnish with quartered eggs.
In heavy 2-quart saucepan over low heat, with wire whisk, beat egg yolks, sugar and salt. Gradually stir in milk; cook, stirring constantly, until mixture thickens and coats the back of spoon, about 25 minutes. Stir in vanilla. Serve warm or cold over apple pie.
Peel and quarter enough potatoes to fill a casserole bowl. Sprinkle heavily with seasoned steak seasoning. Pour melted butter over the potatoes. Cover and bake at 350° until they are fork-tender, about 45 minutes.
Spread beef in bottom of large casserole dish or roaster. Salt and pepper meat. Cover with vegetables. Pour the V-8 vegetable juice over all. Add water to cover meat and vegetables. Mix tapioca and sugar. Sprinkle over top and "puddle" to moisten it. Cover and place in a 325° to 350° oven. Bake about 5 hours. Frozen peas added the last 1/2 hour will add color and flavor. Be sure to leave "head" room in pan for bubbling.
In a crescent dish, cover the bottom with refried beans. Top with 2 ounces of grated Cheddar; melt cheese. Layer green onions, seasoned sour cream, black olives, Jack cheese, diced tomatoes and cilantro on top of one another. Warm in the oven or broiler just until cheese begins to melt. Serve with Tostado chips or chips of choice.
Mix flour, salt and sugar. Add corn, milk and eggs. Pour into a buttered casserole dish. Sprinkle top with butter. Bake 1 hour in 400° oven. Center should be firm. Check after 45 minutes to see if center is firm.
In a 9 x 13-inch pan, melt oleo. When melted, add corn and sprinkle corn meal mix over the top. Mix lightly in the pan. Bake 1 hour at 350° or until lightly brown.
Mix and bake in an 8 3/4 x 8 3/4-inch pan or a square pan at 450°.
Mix all ingredients together in a large bowl. Place in well-greased baking pan and bake 35 to 45 minutes at 350°.
Melt and keep hot chocolate chips and butterscotch chips. Add chow mein noodles and walnuts. Mix well and drop by teaspoonfuls on wax paper to cool.
Combine eggs, milk, onion, mustard, cayenne and bread crumbs. Add ham, mixing well. Melt butter in a 9 x 5 x 3-inch loaf pan. Sprinkle sugar over butter. Arrange pineapple on top of sugar. Press ham mixture into pan. Bake in moderately hot oven at 375° for 45 minutes. Turn ham loaf out, upside down, on hot platter. Makes 6 servings.
Spread peanut butter to middle of one slice of bread. Add honey to other side of bread. Cut not fold bread in half. Close together. Serve on bear plate.
In a large mixing bowl, combine soup, milk and salt; stir until blended. Fold in chicken, green beans, chop suey vegetables, onion and cheese. Turn into casserole and bake 45 minutes at 350°. Top with onion rings and bake 10 more minutes.
Fill frozen crust with 1 1/2 cups fried onion rings; reserve remaining 1/2 cup for garnish. Beat eggs slightly; add milk, 1/2 cup cheese, salt and cayenne. Pour over onions in pie shell. Sprinkle with 1 cup cheese. Bake at 350° for 35 to 45 minutes. Sprinkle reserved onions around edge of pie. Bake 5 to 10 minutes longer. Let stand 5 minutes before serving.
Put 2 cups sugar, water, pecans and salt in pan; bring to a boil. In meantime, brown 1/2 cup sugar in a small iron skillet; let it melt and get to light caramel color. Pour into first mixture and continue to cook until it forms a ball when dropped in cold water. Add butter and beat until it cools and thickens a little; drop by spoonfuls on waxed paper, which has been laid over newspaper. When cool and hard, candy will lift easily from paper.