HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400 degrees. Brown ground beef and onion; drain and place in greased pie dish. Mix milk, eggs, Bisquick, salt and pepper. Pour over beef and onion mixture. Bake for 25 minutes. Remove and top with tomatoes and cheese. Return to oven and bake until knife inserted in center comes out clean (5-8 minutes).
Dissolve jello in boiling water. Add pineapple juice. When cool, add celery or apple, pineapple, cranberries and nuts. Mix. Put in mold and refrigerate.
Combine all ingredients and 1 tsp. vanilla. (Walnuts can be added-optional.)
Microwave chocolate and milk in large bowl on High 2 to 3 minutes or until chocolate is almost melted. Stir halfway through heating time. Stir until chocolate is completely melted. Stir in vanilla and nuts. Spread in greased 8-inch square pan. Refrigerate until firm. Makes 4 dozen.
Mix all together. Put in the refrigerator for one hour. Roll in 1-inch balls. Place on ungreased cookie sheet and bake at 350° for 20 minutes. Makes 7 dozen.
Blend softened cream cheese with Accent, garlic salt and Worcestershire sauce. Chop onions and dried beef in food processor and add to cheese. Place in mold and chill. Remove from mold and cover in chives or dried beef.
Preheat oven to 350°. Cook raisins in water, until absorbed all water. Add applesauce, eggs and oil, then remaining ingredients. Mix well. Put in an 8-inch square pan (sprayed with Pam). Bake 20 minutes. Makes 12 servings.
Dissolve gelatin in boiling water and chill until slightly thickened. Fold in whipped topping. Spread gelatin mixture about 1/2-inch thick or 14 of the crackers; top with remaining crackers, pressing lightly and smoothing around edges with spatula. Freeze until firm, about 3 hours. Makes 14 sandwiches.
Saute the onions, brown the hamburger. Add all other ingredients and simmer for 30 minutes. I use the packages of chili seasoning (Durkee or McCormick).	This recipe serves about 85 for hot dogs or hamburgers for bible school.
Tear cake into small pieces; divide into thirds and place in bowls. Sprinkle strawberry Jell-O (dry) over 1, lime over another and orange over another. Toss until coated. In a 10-inch tube pan, put strawberry pieces in bottom. Spoon strawberries over cake; spread 1/3 ice cream over strawberries. Repeat with lime, cherries, ice cream, orange cake, oranges and ice cream. Freeze until firm. Unmold on chilled plate. Cut about 10 minutes before serving.
Empty gelatin into medium bowl. Add boiling water. Stir until gelatin is dissolved. Divide ice cream among 8 dessert dishes. Spoon hot gelatin over ice cream. The gelatin will thicken as it touches the ice cream. Makes 8 servings.
In medium bowl, stir together flour, baking soda, cream of tartar and salt. In large mixing bowl, beat butter; add powdered sugar and 1 cup sugar. Beat until fluffy. Add oil, eggs and almond extract. Beat until combined. Gradually add dry ingredients, beating on medium speed until combined. May have to mix by hand if too stiff. Cover and chill 30 minutes. Bake at 350° for 10 to 12 minutes.
Melt margarine in a large saucepan over low heat. Add marshmallows and stir until completely melted. Cook 3 to 4 minutes longer, stirring constantly. Remove from heat. Add Rice Krispies. Stir until well coated. Using a buttered spatula or wax paper, press mixture evenly into buttered 13 x 9 x 2-inch pan. Cut into 2-inch squares when cool.
Mix all ingredients together, except the sugar, cinnamon and walnuts and/or chocolate chips. Put half of the batter in a greased angel food cake pan or tube pan.
Thicken chili sauce to gravy consistency. Spread sauce over bottom of square baking pan. Add layer of corn chips to amply cover bottom of pan. Drizzle sauce over chips to cover; sprinkle 1/2 cheese mixture. Repeat chips, chili and cheese. Bake at 350° for 25 to 30 minutes. Can use rest of chili sauce to add at the table, if desired.
Sift flour, sugar, salt and baking powder together. With a pastry blender or 2 knives, cut the butter into the dry ingredients until the mixture is full of very fine lumps. It will resemble pie crust or biscuit mix, although not as coarse.
Drain raspberries and pineapple, reserving juice. Combine fruit juices and orange juice (should be about 2 1/2 cups liquid). Combine boiling water and 1 cup fruit juice; bring to boil. Add gelatin, stirring until dissolved. Add remaining fruit juice. Chill until consistency of unbeaten egg white.
In heavy saucepan, dissolve cornstarch in water; stir in sweetened condensed milk and egg yolks. Cook and stir until thickened and bubbly. Remove from heat; add butter and vanilla. Cool slightly. Arrange two bananas on bottom of prepared pastry shell. Pour filling over bananas; cover. Chill for 4 hours or until set. Spread top with whipped cream. Also good as coconut cream pie.
Sift flour. Cut in shortening. Add sugar and sweet potatoes. Stir in milk. Use a little more flour, if necessary, to make stiff dough. Knead lightly on floured board. Roll 1/2-inch thick. Cut into biscuits. Bake at 450° until lightly browned. Butter while hot and serve.
Mix first 7 ingredients and pour on wings and set overnight. Pour in a pan and bake 50 to 60 minutes; uncover the last 20 minutes.
Put all ingredients in mixing bowl. Mix well with mixer on high. Cook at 350° in tube pan until toothpick inserted comes out clean. This bakes better if started in cold oven.
Sift dry ingredients together. Blend in lard as you would for pie crust. Whisk eggs and milk together and add to mixture. Fold in currants. Cover and put in icebox (refrigerate for a few hours).
Cream butter and sugar. Add eggs. Beat. Add remaining ingredients. Bake for 45 to 55 minutes at 350° in a 9 x 13-inch pan. Top with cream cheese frosting.
Mix all ingredients together. Pour into greased Bundt pan. Bake at 350° for 1 hour. Enjoy!!
I have done this without putting flour in the bag with fine results. To be done the night before serving.
Place potatoes in a large kettle. Cover with water. Add 1/2 teaspoon salt. Cook until tender. Drain. Mash potatoes until smooth.
Spray 11 x 13-inch glass dish with Pam. Layer chiles on bottom of pan. Top with Cheddar cheese. Blend milk, eggs and flour. Pour over cheese and chiles. Cover and refrigerate overnight. Bake 30 minutes at 400°. Remove from oven, add Jack cheese and top with tomato sauce. Bake 15 minutes longer. Let set for 10 minutes before serving. Serves 8 to 12.
Combine the orange slices, milk, coconut, pecans and orange extract. Mix together; pour into baking dish. Bake at 300° until bubbly, then stir in confectioners sugar. Drop with a spoon onto waxed paper. Let stand until firm.
Boil lasagna noodles. Simmer meats and onion and drain. Add tomato products, spices and ketchup. Simmer until sauce like. In 9 x 13-inch pan, assemble sauce mixture, noodles, sauce mixture, all types of cheeses and repeat. Bake at 325° until cheese is golden brown (uncovered).
Melt butter in baking dish. Mix well together the sugar, flour, baking powder and milk. Pour batter over melted butter. Do not stir. Pour sweetened peaches over batter. Do not stir. Bake 1 hour at 325°.
Place potatoes in a Dutch oven. Sprinkle with salt and cover with water. Bring to a boil. Reduce heat. Cover and simmer until potatoes are tender. Meanwhile, in a skillet, saute onion in butter until tender. Stir in corn and bacon. Heat through. Drain potatoes. Add milk. Heat through. Stir in corn mixture and cheese. Serve immediately. Serves 12 to 14 (3 quarts).
Fry bacon until crisp; drain and crumble. Mix oil, vinegar, salt, pepper and Tabasco sauce. Pour over avocados. Toss; stir in bacon, tomato and onion. Cover and refrigerate 2 hours. Just before serving, place on salad greens with slotted spoon.
Mix everything together. Pour into unbaked pie shell. Bake at 350° for 1 hour. Top with Cool Whip.
Mix well and roll. Put rolls in waxed paper. Let stand in refrigerator for 24 to 48 hours. Take out and slice. Bake in cookie pan about 13 to 15 minutes at 350°, until light brown.
Mix 1 cup of flour, sugar, baking powder, soda, salt and pudding. Add mashed banana and milk. Beat with mixer until blended and then for 2 more minutes. Add in eggs and the other 3/4 cup of flour. (mix) Add nuts (stir in with spoon). Bake in loaf pan about 50 minutes or until toothpick comes out clean. Cool on wire rack for 5 minutes then remove from pan and continue cooling on wire rack.
Mix ingredients and pour into 3 greased and floured loaf pans. Bake at 350° for about 1 hour. (Toothpick in center should come out clean.)
Mix a sponge of first 4 ingredients. To this sponge add remaining ingredients. Set in a warm place for 8 to 24 hours, depending on the sourness desired. An ideal place to set this sponge would be by a pilot light. Dough should be frothy. Stir well. Turn out on a floured surface and knead for 10 minutes, adding an additional 1/2 to 3/4 cup flour a little at a time, as dough becomes sticky. Shape into 2 loaves (oval or round) and place on a greased cookie sheet and cover with plastic wrap. Set in a warm place to rise until double in bulk. Brush with 1 egg yolk, beaten with 1 tablespoon water. Slash tops of loaves with a sharp knife. Bake in 375° oven for 35 to 40 minutes or until golden brown. Remove from pans immediately and cool before cutting.
Mix butter, sugar and vanilla. Stir in flour and nuts. Form into small balls. Place on greased cookie sheet. Bake for 30 minutes in 300° oven. While hot, roll in additional confectioners sugar.
Quarter each biscuit. Mix sugar and cinnamon in a bag. Shake quartered biscuits, 5 or 6 at a time, in the bag. Place in ungreased Bundt pan. Melt margarine; add remaining sugar and cinnamon to margarine. Bring to a boil to melt sugar; pour over biscuits. Bake at 350° for 1/2 hour. Flip right away onto plate.
Dissolve sugar in vodka. Put in a glass jar with plums and cover with a towel or Saran Wrap. Punch a few holes in Saran Wrap so it can breathe. Leave for 8 to 10 weeks. Never stir. Plums will darken and become hard as aging takes place. Strain and chill.
Mix 2 soups and salsa. Set aside. Beat together cream cheese and sour cream. Stir in crab meat, 1/2 cup Monterey Jack, 1/2 cup Mexican blend, 4 chopped onions onions and chillies. Spray each tortilla with olive oil spray and heat 1 minute on each side. Place crab mixture into each and roll. Place seam side down in 13 x 9 dish with 1 cup of reserved soup mix in bottom of the dish. Pour remaining soup mix over tortillas and bake at 350° for 30 minutes. Sprinkle on remaining cheeses and bake 10 more minutes.
Put eggs, mustard, cream of tartar and lemon juice in blender pitcher. Blend 1 to 2 minutes until light yellow in color. Do not turn blender off; slowly drizzle in 1 cup oil. Blend until it looks thick. Refrigerate promptly.
Cook and drain	squash and onions. Beat eggs.	Combine with soup, salt	and cheese. Put in buttered casserole bowl. Pour bread crumbs on top.
Arrange fish fillets in a 12 x 7 x 2-inch microproof baking dish with the thick edges toward the outside of dish. Dot with butter. Sprinkle all remaining ingredients over top. Cover with waxed paper. Cook on maximum power for 5 minutes. Let stand, covered, 5 minutes.
Preheat oven to 250°. Heat butter in a 13 x 9 x 2-inch baking dish in oven until butter is melted. Remove dish. Stir in Worcestershire sauce and seasoned salt. Mix. Add cereals, nuts and pretzels to butter mixture. Mix until all pieces are coated. Heat in oven for 1 hour, stirring every 15 minutes. Spread on absorbent paper towels and let cool. Makes about 9 cups.
Cream margarine and sugar. Add rest of ingredients and blend well. Spoon into greased and floured tube pan. Bake at 325° for 1 1/2 hours. Cool 10 minutes.
Preheat oven to 350°. In large skillet, brown beef and onion. Stir in sauce, water and seasoning mix. Simmer, uncovered, 10 minutes. In large bowl, combine cottage cheese, sour cream, flour and bouillon; mix well. Add noodles, green onion and pepper; blend well. Spoon noodle mixture into well greased 2-quart baking dish; top with meat mixture. Bake 20 to 25 minutes; sprinkle with Mozzarella. Bake 2 minutes longer. Let stand 10 minutes before serving. Refrigerate leftovers. Makes 8 servings.
Mix first 8 ingredients in order. Pour into unbaked pie shell. Bake at 350° for 40 to 45 minutes or until done.
Heat oil and lightly saute chicken breasts. Do not brown. Sprinkle each breast with rosemary and garlic salt. Roll each pastry shell into a circle about 7 to 9-inches in diameter. Place chicken on half of each pastry. Spread each piece of chicken with one piece of chive cheese. Fold pastry over chicken and seal edges. Place on baking sheet. Place in 450° preheated oven and immediately reduce heat to 400°. Bake uncovered about 30 minutes or until golden.
Cook cream, egg yolks and vanilla, stirring all the time, until thickened. Cool, then add whipping cream that is whipped, grapes, marshmallows and pineapple. Keep in refrigerator overnight.
Mix together and use to marinate meat or poultry. Makes 1/2 cup.
Marinate water chestnuts in vinegar for about 30 minutes. Cut bacon slices in half. Mix brown sugar and mustard. Coat each piece of bacon on both sides with mixture. Wrap water chestnut in bacon. Fasten with toothpicks. Place on a rack and bake in slow oven at 275° for 20 minutes or until crisp.
Place each piece of chicken between 2 sheets of waxed paper; flatten to 1/4-inch thickness with meat mallet. Combine flour, salt and pepper. Dredge chicken in flour mixture. Melt butter in large skillet over medium heat. Add chicken. Cook 3 to 4 minutes on each side or until golden brown. Remove chicken; drain on paper towels. Keep warm. Add lemon juice and lemon slices to pan drippings in skillet. Cook until thoroughly heated. Pour lemon mixture over chicken and sprinkle with parsley. Yields 6 servings.
Mix in order the flour, baking soda, cream of tartar, brown sugar, Crisco and eggs. Refrigerate overnight. Let stand and slice off. Bake at 400° for 8 minutes.
Preheat oven to 425°. Fry bacon; drain and crumble into pie shell. Cook chopped onion in bacon grease until brown; drain and add to pie shell. Spoon thawed spinach into shell and top with shredded cheese. Mix together eggs, cream, milk and seasonings and pour over pie fillings. Bake at 425° for 15 minutes, reduce heat to 300° and continue baking about 45 minutes or until knife inserted halfway from center to edge comes out clean.
Dissolve jello in water. Add thawed orange juice. Drain mandarin oranges and pineapple. Mix with Jell-O. Pour all into 9 x 13-inch pan. Allow to set, then top with 1 large package pudding mixed with 1 cup milk. Blend in Cool Whip. Sprinkle with ground nuts.
Sauce: Clean garlic cloves. Heat olive oil to bubbling and add pressed garlic. Stir until brown. Add minced clams and juice to the browned garlic. Cook until juice boils.
Cover the beans with cold water; soak overnight. In the morning, add the rest of the ingredients and mix well. Put into a bean pot or large Dutch oven and completely cover the beans with water. Bake in a 325° oven with the cover on for several hours until beans are done.
Melt first 3 ingredients together in microwave oven for 1 1/2 minutes. Place Rice Chex in bowl and pour microwave mix on top. Stir until evenly coated.
Peel, core and slice thinly 8 apples.	Sprinkle with a little lemon juice and 1/2 cup sugar. Pour in pie pan.	Mix brown sugar and	flour and pour over apple mixture. Dot with butter. Bake at 375° for 30 minutes.
Cream sugar and Crisco together until light and fluffy. Add eggs one at a time, beating well after each. Sift together flour, salt and soda. Start adding the flour mixture and buttermilk alternately, beating well after each addition. Add mashed bananas, flavoring and chopped pecans and fold into batter, mixing well. Pour batter into 3 (9-inch) round cake pans that have been greased and floured. Bake at 350° for 30 minutes or until cake tester inserted into middle of cake comes out clean. Remove from oven. Let cool 10 minutes before removing from pans to finish cooling. Frost with German Chocolate Cake Filling.
Combine all ingredients except potato chips. Place layer potato chips in large baking dish. Cover with chicken mixture. Top with remaining potato chips. Bake at 450° for 15 minutes. Makes 8 servings.
Melt caramels in top of double boiler with cream. Stir until smooth. Put a spoonful on top of pecans on greased cookie sheet. Cool. Pour melted chocolate chips on top. I usually use semi-sweet chips but you can mix with sweet chocolate chips. Makes a nice gift.
Line ungreased cookie sheet with roll dough (stretch to fit pan). Bake 11 to 15 minutes at 375°. Combine cream cheese, mayo and dry Ranch mix. Spread over cooled crust. Refrigerate.
Saute onion and pepper in margarine. Add cooked and drained turkey. Add remaining ingredients, except noodles and Cheddar cheese. Simmer 15 minutes. Pour a little sauce in bottom of baking dish (9 x 13-inches). Top with cooked noodles. Layer sauce on bottom, then noodles and sauce, then noodles and sauce. Top with Cheddar cheese. Bake at 350° for 45 minutes. Serves 8.
Caramelize sugar in skillet on top of stove. (Heat until it turns brown.) Pour into 1-quart casserole dish.
Cook rice with margarine by package directions. Mix corn, cheese and soup together. Add rice mixture. Pour into casserole dish. Bake at 350° for 15 to 20 minutes.
Dissolve Jell-O and sour cream in boiling water. Add fruit cocktail, oranges and marshmallows. Chill until ready to eat.
Dissolve gelatin in hot water. Crush cranberries with a fork and add. Add remaining ingredients. Pour into 2-quart mold. Refrigerate.
Mix cream cheese with sugar. Mix Jell-O in 1 cup boiling water. Dissolve marshmallows. Add cream cheese and sugar. Add pineapple and nuts. Fold in whipped cream. Chill in refrigerator.
Combine all ingredients except chicken and potatoes. Roll chicken in mixture. Place into baking pan and add all of oil mixture and potatoes. Cook, covered, 25 minutes. Turn chicken and continue cooking until done.
Pour melted butter into a 10 x 8 x 2-inch baking dish; set aside. Combine cornflake crumbs, Parmesan cheese, salt and pepper; stir well and set aside.
Cream butter and sugar. Beat in eggs. Add dry ingredients, alternating with milk. Fold in 2 1/2 cups blueberries. Pour into muffin tin. Sprinkle with sugar. Bake 30 minutes at 350°.
Combine melted butter and cracker crumbs. Pat in bottom of 13 x 9 x 2-inch pan. Beat eggs on high speed of electric mixer until light, about 4 minutes. Add powdered sugar, softened butter and vanilla, beat 5 minutes. Spread over crumbs. Chill 30 minutes. Spread pineapple over creamed mixture. Arrange bananas over pineapple. Cover with whipped cream. Sprinkle with pecans. Cover; refrigerate 6 hours or overnight. Garnish with cherries. Makes 12 servings.
Put all of the above ingredients in a saucepan. Boil. Remove from heat and cool. Add 2 teaspoons baking soda and 3 cups flour. Mix well. Pour into greased 9 x 13 cake pan. Bake at 350° for 1 hour.
Drain salmon and reserve liquid. Flake the salmon and set aside. Melt butter in saucepan, then add onion and green pepper and saute for 10 minutes. Stir in flour. Remove from heat and stir in the reserved salmon liquid. Cook over low heat until mixture leaves sides of pan, stirring constantly. Beat in the potatoes, salt, pepper and Worcestershire sauce, then stir in the salmon. Cool, then chill thoroughly. Shape into croquettes. Beat the egg with the milk, then dip the croquettes in the egg mixture and coat thoroughly with the crumbs. Fry in deep fat at 365° for about 5 minutes or until golden brown. Drain on absorbent paper.
Mix cream of mushroom soup with one can milk into baking dish. Add 2 drained cans of tuna. Mix together. Crumble potato chips into mixture. Stir together. Pour a layer of potato chips over top. Bake at 350° for 35 to 40 minutes.
Combine 1 cup sugar, 1 cup flour, cornstarch and salt in a double boiler; add the boiling water, stirring constantly. Cook over boiling water until smooth and thickened, stirring constantly. Cover and cook 15 minutes. Beat egg yolks with 1/2 cup sugar and gradually pour hot mixture over them, while stirring. Return to double boiler and cook 5 minutes longer. Just before removing from heat, add lemon juice and rind. Mix well; cool and pour into pie shell. To brown meringue, bake in a slow oven at 300° for 30 minutes. Remove from oven and cool, away from drafts.
Cream the cream cheese and sugar well. Add remaining ingredients, then fold in Cool Whip. Keep refrigerated.
Cream shortening and sugar. Add egg; beat well. Add molasses, then add dry ingredients. Stir well. Chill overnight. Form into 1-inch balls; roll in sugar. Place on sprayed sheet; flatten and sprinkle with sugar. Bake at 375° for 8 to 10 minutes.
Drain cans of ingredients and put together vegetables. In saucepan, combine sugar, oil, water, salt, pepper and white vinegar. Heat until sugar is melted. Do not boil. Pour this mixture over vegetables and let stand at least 24 hours. Makes enough for 12.
Beat eggs lightly. Add sugar, spice, salt, milk and vanilla. Heat 1 3/4 cups milk; stir into egg mixture. Blend in bread crumbs; mix well. Turn into buttered 1-quart casserole. Place in pan of hot water. Bake, uncovered, in a 325° oven for 1 hour.
Mix shortening into dry ingredients with pastry blender. Mix together vinegar, cold water and egg. Add to first mixture. This makes 1 single and 1 double crust. It keeps in refrigerator several weeks.
Mix well and chill dough several hours or overnight. Flour hands and roll into small balls. Place balls on ungreased cookie sheet. Leave good space between as dough will spread. Bake at 300° to 325°. Watch closely, they brown quickly.
Cream sugar and eggs. Add oil and beat well. Add flour and other dry ingredients. Beat. Add vanilla and pumpkin mix and beat slowly. Bake in greased and floured tube pan for 45 minutes at 350°.
Mix the first 4 ingredients together, then add dry ingredients, nuts and raisins. Pour batter into greased and floured bread pan; bake for 1 hour.
Blend soups and broth; stir in processed cheese. Mix with spaghetti, turkey and mushrooms. Turn into greased 11 1/2 x 7 3/8-inch baking dish. Sprinkle top with Parmesan cheese and paprika. Bake in moderate oven (350°) about 30 minutes, until bubbly and browned. Makes 8 to 10 servings.
Cut eggs in half lengthwise. Remove yolks; mash and combine with remaining ingredients. Chill. Just before serving, stuff egg whites with crab meat mixture. Makes 12 halves with extra stuffing to use as a sandwich spread.
Cream sugar and shortening in a mixing bowl, either by mixer or by hand. Add the egg yolks, one at a time and blend good after each addition. Add flavoring. Sift dry ingredients together and add to first mixture, alternately with buttermilk (begin and end with flour). Beat egg whites and fold into batter last. Pour batter in a 10-inch tube pan or two loaf pans that have been greased and floured. Bake at 350° in preheated oven for 1 hour and 10 minutes. May need to bake a little longer. Be sure top of cake is brown and firm. Cool and remove from pan. (May use nutmeg, if you do not have lemon or orange extract.)
Cook hamburger in a skillet. Add enchilada sauce. In 8 x 13-inch cake pan, layer hamburger mixture, grated cheese, soup and crushed Doritos, twice. Bake at 375° for 45 minutes.
Boil ingredients until mixture becomes brittle when tried in	cold water. Remove from heat.	Add a pinch of soda to lighten mixture. Set pan in cold water to cool a little. Pour over corn.	Mix well. Form into balls. Slightly butter hands to avoid sticking.
Mix all together thoroughly. Store in an airtight container. Use 3 or 4 teaspoons to a cup of hot water. Stir to dissolve. This is wonderful on a cold day.
Cook rhubarb and water and strain. Add pineapple juice, sugar and cherry jello. Put in jars and cold pack for 10 minutes. Add water to taste when serving. Also ginger ale if desired.
In mixing bowl stir flour with sugar, baking powder and salt. Make a well in center of dry mixture. Combine eggs, oil and milk. Add all at once to dry ingredients and stir just to moisten. Fill paper-lined microwave containers 1/2 full. Microwave 1/2 to 1 minute for each muffin at Medium-high (No. 7). Check for doneness with toothpick.