HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix in order given. Make small balls. Dip top in water, then in sugar. Place on greased cookie sheet. Bake at 375° to 400° for 10 to 12 minutes.
Crumble sausage into large skillet. Add onion. Cover and cook over medium heat until sausage is browned. Drain well on paper towels. Combine sausage mixture, soup, water and biscuit mix until dry ingredients are moistened. Drop batter by heaping tablespoons about 2 inches apart on lightly greased baking sheet. Bake at 425° for 15 minutes or until lightly browned. Yield: 4 dozen.
Mix boiling water with gelatin. Add all other ingredients, blending with whisk. Chill.
Place mushrooms in small bowl. Combine all ingredients except shredded lettuce and pour over mushrooms. Marinate a few hours or overnight. Arrange shredded lettuce in salad bowls; top with mushrooms.
Microwave on High for 4 1/2 minutes, or bake at 350° for 30 minutes. Cook the uncooked rice as directed on the package. Steam broccoli and set aside. Cook and chop chicken. Mix the chicken soup, sour cream, cheese and pepper. Put the rice in the bottom of a lightly greased casserole dish. Layer the broccoli and chicken. Pour the chicken soup mixture over the top. Top the casserole with bread cubes and melted butter.
In a 9 x 13-inch pan, melt the butter. Mix remaining ingredients together and spoon into pan. Bake at 350° for 35 minutes. Cool slightly before cutting into squares. Can be served hot or at room temperature.
Beat cream cheese until soft. Add Cheddar cheese, onion, Worcestershire sauce, lemon juice, mustard, parsley flakes, paprika, salt, ham and pimento. Mix well. Chill until nearly firm. Shape into a ball or log. Roll in chopped nuts. Wrap in foil and refrigerate overnight. Garnish with additional paprika and olives. Serve with crackers.
To 4 cups fresh bread	cubes,	add 1 cup milk, 1/4 cup sugar, 1 stick margarine (chopped), 3 beaten eggs and 1 (No. 2 1/2) can chunk pineapple (well drained).	Dump into greased casserole.	Bake at 325° for 1 hour. Serves 8. Use as added item to main course.
Simmer chicken in water until done. Cook and thoroughly drain broccoli. Mix soup, sour cream, mayonnaise, sharp cheese and seasonings. Arrange broccoli in bottom of greased 3-quart flat casserole dish. Remove skin from chicken. Take chicken from bone, pulling into small pieces. Arrange on top of broccoli. Sprinkle generously with Parmesan cheese. Pour sauce over all. Sprinkle with Parmesan cheese and paprika. Dot with butter. Cook 30 to 40 minutes in a 350° oven. Serves 6 to 8.
Cook and stir onions and garlic in Crisco oil in large skillet over medium heat until soft. Push to one side of skillet. Add ground beef. Cook, stirring well, to crumble beef. Drain, if necessary. Add tomatoes with juice. Break tomatoes into smaller pieces. Add tomato paste, basil, oregano, sugar and pepper. Stir until well blended. Simmer 30 minutes. Combine cottage cheese, 1/4 cup Parmesan cheese and parsley. Set aside. Cook lasagna noodles 7 minutes in unsalted boiling water. Drain well. Heat oven to 350°. Place thin layer of meat sauce in 13 x 9 x 2-inch pan. Add, in layers, 2 tablespoons Parmesan cheese, 1/3 cup Mozzarella and thin layer of sauce. Repeat noodle and cheese layers. Top with remaining sauce and remaining 1/3 cup Mozzarella. Bake at 350° for 45 minutes. Let stand 15 minutes before serving. Cut into 12 rectangles.
Mix flour, shortening and salt thoroughly. Then mix egg well and add water and vinegar. Add this to the flour mixture. This is very flaky and tasty.
Preheat oven to 350°. In small bowl, combine flour, baking soda and salt; set aside. In large bowl, combine butter and sugar; beat until creamy. Add egg and vanilla; mix well. Blend in flour mixture. Stir in Rice Krispies, chocolate chips and raisins. Drop by level tablespoon onto lightly greased cookie sheets. Bake at 350° for 12 to 15 minutes. Makes 3 1/2 dozen 2 1/2-inch cookies.
Mix flour, sugar and salt. In a saucepan or microwave, melt butter, cocoa and water. Stir. Pour and mix with flour mixture. Mix remaining ingredients and then add. Bake at 400° for 20 minutes in a 15 x 12 x 1-inch pan or at 350° for 30 minutes in a 13 1/2 x 9-inch pan.
About 5 p.m., dissolve yeast in warm water. Add remaining ingredients. Mix well and knead every hour until 9:30 p.m. Shape in desired rolls and allow to raise overnight (covered). Bake next morning at 350° for about 15 to 20 minutes.
Mix ingredients well; refrigerate overnight. Serve in round, hollowed out pumpernickel loaf, unsliced.
Mix together dry ingredients in bowl. Add milk and egg to the dry ingredients and mix the batter. Then add melted shortening. Stir gently to mix. Bake immediately in a piping hot heavy skillet (about 10-inches) and bake in hot oven at 425° to 450° for 20 to 25 minutes. Serve at once. Makes about 6 servings.
Scald 1 1/2 cups milk in top of double boiler. Combine sugar, flour, cornstarch and salt. Stir in remaining 1/2 cup milk and egg yolks. Stir flour mixture into hot milk and cook until thickened. Remove from heat. Add butter and vanilla. Let cool a little and pour into baked pie shell. Cover with meringue.
Pour pie filling in pan. Spread about 2/3 of dry cake mix on top of filling. Drizzle melted butter on top. Sprinkle chopped pecans over top. Bake at 350° for 45 minutes.
Cream together the cheese and butter. Blend in flour and cayenne. Drop by teaspoon onto waxed paper. Wrap each teaspoon of dough around an olive, covering completely. Bake at 400° for 15 minutes.
Mix ingredients well. Bake, covered with foil, at 350° for 1 hour. Uncover; add catsup to cover loaf and cook 1/2 hour longer.
Heat oven to 350°. Saute onions in oil. Add turkey; drain. Add taco seasoning, tomato sauce, soup and water. In greased pan, put dry macaroni and pour sauce on top. Lay cheese slices on top. Bake 35 to 40 minutes.
In a large mixing bowl, combine all ingredients listed. Mix thoroughly. Shape into a loaf in a 12 x 8-inch baking dish. (Optional: Top with ketchup and green pepper for garnish.) Bake at 350° for approximately 45 minutes. Do not cover.
Cook broccoli and drain. Cook rice. Mix rice and broccoli with other ingredients. Bake at 375° for 10 to 15 minutes. Serves 4.
In a 2 1/2-quart saucepan, combine brown sugar, corn syrup, butter, cream of tartar and salt. Heat to boiling, stirring over medium-high heat. Stirring constantly, boil rapidly to hard ball stage (260°), about 5 minutes. Remove from heat. Stir in baking soda quickly, but thoroughly and pour at once over popcorn in large roasting or baking pan. Stir gently until all kernels are coated. Bake in preheated oven for 1 hour, stirring 2 to 3 times during baking. Turn out at once on waxed paper; spread apart and allow to cool completely. Break apart and store in tightly covered container. Makes 6 quarts.
Mix 1/3 cup soup, ground beef, salt and 1 teaspoon chili powder and spread evenly on buns making sure to cover the edges. Then, firmly press hot dogs into meat; place on broiler pan. Bake 12 to 15 minutes at 450°. Cook onion and remaining chili powder in butter and add rest of soup and other ingredients; heat and serve over burgers.
Sprinkle chocolate wafer crumbs in bottom of a 7-inch spring-form pan. Set aside. Position knife blade in food processor bowl; add cream cheese and next 7 ingredients, processing until smooth. Add egg and process just until blended. Fold in chocolate morsels. Slowly pour mixture over crumbs in pan. Bake at 300° for 65 to 70 minutes or until cheesecake is set. Let cool in pan on wire-rack. Cover and chill at least 8 hours. Remove sides of pan and transfer cheesecake to a serving platter. Garnish with chocolate curls, if desired.
Roll steak strips in flour using all of the flour. Brown in butter. Add mushrooms and onion and cook until tender. Add garlic salt and pepper. Add beef broth. Simmer until meat is tender (30 to 45 minutes). Five minutes before serving, add sour cream and mix well. Simmer a few minutes. Serve over egg noodles or rice.
Dissolve yeast in warm milk. Add 1 1/2 cups flour and beat until smooth. Cover and let stand until double in bulk (2 hours).
Cook spinach according to package directions and drain well. Cut cream cheese in chunks and add to spinach. Stir until cream cheese is melted. Add mushroom soup to spinach mixture. Fold in 3/4 can of onion rings. Place mixture in casserole dish and bake in a 350° oven for 25 minutes. Top casserole with remaining onion rings and bake 5 minutes more.
Lay saltine crackers in the bottom of an 11 x 17 cookie sheet. Heat butter and brown sugar together and cook until it reaches 250-268 with a candy thermometer. Remove from heat and stir in cashews. Pour over crackers and spread well. Sprinkle with chocolate chips and place in oven at 400 for 5 minutes. Remove and spread chocolate with a knife. Refrigerate at least 30 minutes or until hard. Break into pieces.
In a medium saucepan, heat oil over medium-high heat. Add onion. Saute 3 to 4 minutes until translucent. Add garlic and kielbasa. Saute, stirring 5 minutes, until kielbasa is lightly browned.
Dissolve Jell-O, sugar and salt in boiling water. Drain cherries, measuring syrup. Add water to make 3/4 cup. Add syrup and lemon juice to Jell-O. Chill until thick. Fold half the cherries into 1 cup Jell-O. Pour into large mold. Chill until set, but not firm.
Mix together in a saucepan and cook until ball forms (stir constantly). Knead until cool. Store in covered containers.
Spray a 9 x 13-inch pan with Pam. Make a layer of tomato sauce, then 4 uncooked lasagna noodles, half the cooked vegetables, sprinkle with 1/3 of the cheese, sauce, noodles, then a layer made of the cottage cheese, Parmesan cheese, egg, salt, pepper and parsley, sauce, noodles, remaining vegetables, sauce and remaining cheese. Bake at 350° for 30 minutes or until bubbly around edges.
Prepare cake mix according to package directions and divide between 9 x 13-inch and 8 x 8-inch greased and floured pans. While cakes are baking, boil pineapple, its juice and sugar on stove. Pour pineapple mixture over hot cakes, then let cool. Mix pudding according to directions. Spread over cool cakes. Frost with whipped topping (thawed) and sprinkle with chopped pecans (or toasted coconut if you prefer). Refrigerate cakes. Makes 1 (9 x 13-inch) and 1 (8 x 8-inch).
Mix all ingredients together. Take a tablespoon and dip out the amount for the size you want to make. Deep fry in fresh hot Crisco grease. Take out when golden brown and drain on paper towels. Serve hot.
Preheat oven to 350°. Beat together shortening, sugars, egg, water and vanilla until creamy. Add remaining ingredients combined; mix well. Roll into balls. Bake on greased cookie sheet for 12 to 15 minutes.
Mix and roll into small balls. Roll in crushed cornflakes. Fry in deep fat until brown.
Peel and slice potatoes into a 1 1/2-quart casserole. Sprinkle with salt and pepper. Slice cheese and arrange over top of potatoes.
Blend in sugar, flour, salt and eggs. Add buttermilk and vanilla. Stir until well blended.	Add 2 melted sticks of oleo and 1 teaspoon butter extract. Stir quickly and pour into 2 deep-dish, unbaked pie shells. Bake at 350° for 40 to 60 minutes or until center is set.	Allow to cool before cutting. Makes 2 pies.
Soften cream cheese and mix with powdered sugar and Cool Whip. Pour into graham cracker crust and pour cherry pie filling on top. Chill at least two hours before serving. Apple, blueberry, peach or other pie filling can be used.
Put strips into greased baking dish and pour the milk over them. Dot with butter and sprinkle with salt and pepper. Cover and bake at 425° for 40 minutes or until potatoes are tender. Sprinkle with cheese and parsley; bake, covered, 5 minutes more.
Cream sugar and butter. Add egg yolks one at a time and mix well. Dissolve soda in small amount of warm water, then add 1/2 of buttermilk. Add to mixture and mix well. Add rest of buttermilk. Add vanilla, then add flour. Beat 150 strokes. Beat egg whites and add last. Bake about 1 hour in 300° oven using angel food cake or Bundt pan. Cake may be eaten as is or may drizzle outside with powdered sugar icing.
Let cream cheese soften. Mix in deviled ham. Form into ball. Roll in nuts. Wrap in plastic wrap. Refrigerate until ready to serve.
This recipe is so easy because it's made entirely in the pan in which it is baked. Preheat to 350°. Melt butter or margarine in a 13 x 9-inch baking pan. (I do this on the top of the stove at a low heat.) Sprinkle graham cracker crumbs over the butter or margarine. Pour condensed milk over crumbs. Top with remaining ingredients and press down. Bake 25 to 30 minutes or until lightly browned.
Brown hamburger and add taco mix according to directions on package. Mix picante mix and cream cheese together. Make layers of hamburger, refried beans, picante mix and cheese. Repeat for 1 more layer.
Take love and loyalty; mix it thoroughly with faith. Blend in with tenderness, forgiveness and friendship. Whip it with hope. Always spice it with kindness and understanding. Sprinkle abundantly with laughter. Bake it with sunshine and serve it daily with generous helpings and seconds.
Mix flour, Crisco and salt until like small peas. Gradually add cold water. Work together but not too much. Roll out on a floured surface.
Cut shortening into flour, salt and baking powder. Add milk to make a stiff dough. Roll very thin and cut in strips and drop into hot broth. Cook about 10 to 15 minutes slowly. Do not stir or remove top from boiler until ready to serve.
Trim crusts from bread. Place 4 slices in bottom of a well-greased baking dish. Cover bread with cheese, then the remaining bread. Beat eggs. Add milk and seasonings. Pour over the bread and allow to stand for 1 hour. Bake at 325° for 1 hour. Serve with or without tomato sauce.
Sift flour and salt in a large bowl. Cut in shortening and butter as for pie crust. Dissolve yeast in warm water. Beat eggs together. Combine with sour cream, yeast and vanilla. Add to the flour mixture and mix well. Let rise in refrigerator for 2 hours. Sprinkle sugar lightly on breadboard. Place dough on sugar; sprinkle sugar lightly on dough and roll to 10 to 12-inch square, folding dough into center from either side. Roll out and repeat the folding job until you have used the entire 3/4 cup sugar. Cut into strips 1/2-inch wide and 4 inches long. Twist the strips 3 or 4 times and lay them on an ungreased cookie sheet several inches apart. Bake at 350° for 20 minutes.
Boil eggs and cut lengthwise. Remove yolks and put yolks into a bowl. Add remaining ingredients and mix well. Fill holes of eggs with mixture.
Mix all ingredients except eggs, cheese and chips. Put chopped chicken, celery, onion, pimento, soup, mayonnaise, salt and juice together in casserole. Cover with sliced eggs and cheese. Top with crushed potato chips. Bake at 375° for 25 minutes.
Mix together the dry milk, sugar, cocoa and salt. Store in a dry container. Put 4 to 5 tablespoons mix to 1 cup boiling water. Top with marshmallows. Makes 32 cups.
Toss chocolate chips and pecans in 1 tablespoon cake mix. Beat together remaining ingredients, except topping, for 3 minutes, then fold in chocolate chips/pecan mixture. Pour into greased, floured Bundt or tube pan. Bake at 350° for 50 minutes. Cool on wire rack 10 to 15 minutes. Place cake on cake plate. Heat topping until warm (not hot) and fluid. Pour over cake. Serve warm.
Combine remaining tomato sauce, sprinkle of garlic powder, sprinkle of onion flakes and rest of black olives. Spoon over loaves after baked 25 to 30 minutes. Drain. Put cheese on top. Makes 4 large loaves or 16 to 20 small meat balls.
Spread over graham cracker crust. Cover with 3 or 4 slices of banana. Add large size can of crushed pineapple (well drained). Cover with Cool Whip (large size container). Sprinkle with 3/4 cup chopped nuts and 1/2 cup halved maraschino cherries. Refrigerate overnight.
In a 3-quart saucepan, combine soup, milk, cheese and pepper. Add noodles and chicken. Over low heat, heat through, stirring occasionally. Garnish with parsley, if desired. Serves 4.
Grease a 12-inch pizza pan; set aside. On a lightly floured surface, flatten thawed dough slightly. Cut each loaf into 4 pieces (8 pieces total). Form each piece into a rope about 18 inches long. Brush each rope on all sides with melted margarine or butter.
Preheat oven to 400°. Mix all ingredients together. Spray pan with Pam. Roll mixture out and cut as you usually do. Place about 1-inch apart on pan. Bake for about 8 to 10 minutes, until brown.
Place cooked beets in a pan. Combine remaining ingredients and cover beets with mixture. If you have a large quantity of beets, continue adding mixture until beets are covered. Bring to boil, boil 10 minutes. If you preserve them you can pack them into prepared jars. If not, beets are ready to serve.
Spread 1 can of rolls in bottom of 9 x 13-inch pan. Pinch together so there are no spaces. Cream sugar, vanilla, lemon juice, cream cheese and egg yolk together. Pour into pan and spread evenly. Spread remaining can of rolls on top of mixture, pinching together. Beat egg white and brush on top. Bake at 350° for approximately 15 minutes or until golden brown. Chill and cut into squares.
In saucepan, saute the onion and garlic in the butter. Add the tomatoes and simmer for at least 1 hour. Add the chiles and simmer for another hour. Add the cheese. Blend while still on low fire. Serve Hot!
Dissolve jello in hot water. Add next 4 ingredients. Pour half of mixture into 9 x 13-inch dish and chill for 15 minutes. Spread Cool Whip on top of 1st layer. Add remaining jello mixture and chill until set.
Mix ingredients together. Pat onto bottom of 9 x 13-inch pan. Bake at 350° for 10 to 15 minutes. Take out of oven. Stir, pat down and bake for 5 more minutes. Repeat. Stir, pat and bake 2 more times. Take out 1/3 cup; reserve for topping.
Beat all ingredients for 4 minutes. Put in a tube pan that has been greased and floured. Bake in oven for 50 minutes at 325°.
Toast bread; break up in a greased pan. Stir in raisins. Break eggs over sugar in a pan and beat. Add milk and vanilla. Pour over bread mixture. Sprinkle brown sugar over mixture. Also sprinkle cinnamon and dash of nutmeg.
Simmer celery and onion in 1 cup water for 5 to 10 minutes. Fry sausage and drain. Drain vegetables. Mix all ingredients in casserole. Stir until mixed. Cover and bake at 350° for 45 minutes.
Combine ingredients in order given. Press into greased loaf pan. Bake at 350° for about 1 1/2 hours.
Saute in skillet the bacon and onion until onion is almost tender. Remove from heat. Stir in honey, mustard, salt and cayenne. Layer half of beans in a 2-quart covered baking dish. Spoon half of honey mixture over beans. Repeat layers. Cover and bake at 325° for 1 hour or until honey mixture is absorbed. Makes 8 servings.
Mix all ingredients except sour cream and chives and place in 1-quart crock or casserole. Bake, covered at 325° for 1 hour (if too juicy, uncover and cook 1/2 hour longer). Serve with side dishes of sour cream and chives for topping.
Cream fat and add egg, water and matzoh meal; beat well. Add seasonings and place in refrigerator overnight.
In saucepan, cook raisins in water until water evaporates. Add applesauce, eggs, sweetener and oil; mix well. Blend in baking soda and flour. Stir in cinnamon, nutmeg and vanilla. Pour into a greased 8 x 8-inch pan. Bake at 350° for 25 minutes or until cake tests done. Serve with whipped cream, if desired.
Mix butter, eggs, sugar, juices, buttermilk (with the soda in it) and jelly, then add 4 cups flour and put the other 2 cups over the fruit; coat it real well. Then add all the spices and the butter and egg mixture to the fruit, then add the pecans. Mix well and bake at 250° for 3 1/2 hours, if using a steeple pan, or less time for loaf pans. Line bottom of the pans with paper from grocery bags (cut to fit), grease this real good and dust with flour. Test cakes to be sure if they have cooked long enough.
Mix cocoa and oleo together. Add sugar and eggs and beat. Add flour, baking powder, salt, nuts and vanilla. Pour batter into greased 8-inch square pan. Bake at 350° about 20 minutes. Cool in pan and cut into squares. Makes about 3 dozen.
Heat hot dog as directed on package or grill until thoroughly heated. Place hot dog in bun to form "body". Place little wiener upright at one end of hot dog to form "driver", using Cheez Whiz to secure pieces. Attach cherry tomato to top of little wiener with pretzel stick to form "driver's head". Place tomato slice, cut in half, upright in hot dog, attaching with a dab of Cheez Whiz in front of driver to form "windshield". Place singles over hot dog in front of windshield, to form "hood". Decorate with a squiggle of ketchup. Attach whole pimento stuffed olives in front of hood to form "headlights". Attach pickle slices with pretzel sticks; insert both sides of hot dog bun, front and back, to form "wheels". Use cracker to form "steering wheel". Attach green onion slices (white part) to driver's head using dab of Cheez Whiz, to form "goggles". Attach ripe olive slice, cut in half, to driver's head, using dab of Cheez Whiz, to form "smile". Cut olive slice in quarters to form "eyebrows". Attach pretzel stick to each side of little wiener to form "arms".
Mix sugar, flour, baking powder and salt. Cut in the butter, then egg to make crumbs. Put half the crumb mixture in bottom of greased 13 x 9 x 2-inch pan. Pour cherry pie filling evenly over. Top with remaining crumb mixture. Bake 30 minutes at 350°.
In saucepan melt chocolate and butter; add water and unbeaten eggs (one at a time), beating all the time. Add other ingredients; mix until thickened. Pour in greased pie pan or square cooking dish. Let set in oven, then turn oven on 350°. Cook about 30 minutes. Cut in slices when cooled and serve with scoop of ice cream.
Chop onion. Combine all ingredients and place in baking dish. Bake at 400° for 20 minutes or until thoroughly heated.
In large skillet, heat 1 tablespoon butter over medium heat; add minced garlic and cook for 1 minute. Add parsley, shrimp and vermouth and cook for 2 minutes, stirring constantly, until shrimp turns pink. Do not overcook. Transfer to small bowl.
In a bowl, combine the first eight ingredients. Add beef and mix well. Press into an ungreased 8-inch square baking pan. Bake at 350° for 20 minutes. Sprinkle with Parmesan cheese. Bake 10 to 15 minutes longer or until meat is no longer pink. Drain. Let stand 10 minutes before cutting. Yield: 4 servings.
Roll in 3/4-inch balls. Place on ungreased cookie sheets. Bake 10 minutes at 350°. Immediately put Kisses in center of cookies. Remove cookies and place on wire rack to cool.
Fry sausage until well browned. Mix all ingredients together. Bake at 425° for 1 hour.
Dissolve Jell-O in boiling water. Add fruit. Pour 1/2 of mixture in a 11 x 7-inch or 9-inch square pan. Refrigerate until jelled. Spread sour cream on top. Pour remaining Jell-O mixture over cream and refrigerate. Cut into squares to serve.
Mix sugar and Crisco. Blend well. Add soda, baking powder and vanilla. Slowly sift flour into mixture until a soft dough is formed.	Divide	dough onto a pile of flour. Knead until it can be rolled out and cut cookies with a jar lid. Put on an ungreased cookie sheet and bake at 350° until brown.
Fry middling meat and remove from skillet. Pour most of grease into bowl and reheat skillet until hot. Add water and this will make a redeye gravy. Add to bowl of grease. Pour immediately over chopped vegetables. Eat with homemade hot biscuits.
Preheat oven to 375°. Combine margarine and sugar; beat until creamy. Fold in egg and vanilla. Combine flour, baking soda, salt and spices; add to mixture and mix well. Stir in oats. Drop rounded teaspoonfuls onto ungreased cookie sheet. Bake 8 to 9 minutes for chewy cookies or 10 to 11 minutes for crispy cookies. Cool 1 minute on cookie sheet, then place on wire rack. Yield: Approximately 8 dozen.
Mix chicken broth and both soups. Divide all ingredients in half. In greased casserole dish, put in chicken, sprinkle lightly with chili powder, garlic powder, salt and pepper. Follow with soup-broth mix. Then onion and green pepper on top. Make layer of tortillas and sprinkle with cheese. Repeat second layer as first. Top with crushed tortilla chips. Bake, covered, 1 hour at 350°. Serves 8 to 12.