HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together and put in buttered dish. Set in refrigerator overnight.	Next day, add 1/2 cup milk. Bake at 350° for 1 hour.
Place all ingredients except sausage and rice in saucepan. Bring to a boil. Reduce heat to a simmer, cover and cook for 2 hours, stirring occasionally. Add sausage to red beans the last 30 minutes of cooking time. Serve over rice.
Beat eggs. Add sugar, flour, baking soda, cinnamon, salt, oil and vanilla. Slice 6 apples thin and fold into batter. Pour into a greased 9 x 13-inch baking pan. Bake at 350° for 35 to 45 minutes.
Mix together in a bowl. Pour 1 cup sugar on top. Do not stir. Refrigerate. Stir sugar into salad before serving. Drain if you like.
Peel and dice potatoes. Fry separately. Fry sausage, onion and green pepper.	Add eggs and cheese.	Add potatoes and diced tortillas. Make sure tomatoes are heated thoroughly. Put 1 large spoonful in each tortilla. Wrap and serve.
Brown ground beef with garlic and green pepper. Strain fat off. Add spices. Add beans and water; stir well. Add tomato paste. Simmer for 30 minutes. Serve on hot dogs.
Blend shortening, sugar and eggs. Sift flour, baking soda, cream of tartar and salt into the first mixture. Mix well, then shape into small walnut size balls. Roll balls in the cinnamon and sugar mixture. Place 2-inches apart on ungreased cookie sheets. Bake 10 to 12 minutes at 400°. Makes 5 dozen cookies.
Put all ingredients in food processor or blender; pulse the motor to make a homogeneous sauce which is not as fine as a puree. Yields 2 1/2 cups for 8 servings of pasta.
Mix together the first 3 ingredients. Add the hot water. Cook until clear, stirring to prevent sticking. Add the egg yolks, juice from the lemon and margarine. Cook until done. Pour into baked pie shell. Top with meringue.
Mix all ingredients except nuts and bake in jelly roll pan at 375° for 15 minutes. Roll cake up in towel sprinkled with powdered sugar. Let cool and add filling.
Brown meat over high heat in skillet, leaving meat in coarse chunks. Add onion and reduce heat and cook until onion is tender, but not browned. Add seasonings, tomatoes, corn and bouillon. Bring to a boil. Add green peppers and boil again. Stir in rice and remove from heat. Cover. Let stand 5 minutes. Fluff with fork. Serves 6.
Cream together first three ingredients, then add other ingredients and mix well. Pour into loaf pan (greased). Cook for 1 hour at 350°.
Whisk together mustard, vinegar, cumin, Tabasco, salt and pepper. Slowly add the oil while whisking vigorously. Serves 4.
Place all ingredients in blender and blend on high for 2 minutes. Makes 1 1/2 cups.
Boil chicken for 20 minutes, cool and debone; cook spaghetti in chicken broth and then drain. In a large pan add cubed Velveeta cheese, water chestnuts, mushrooms, cream of mushroom soup, broccoli and condensed milk. After all is mixed together, add spaghetti and chicken to mixture and mix well. Butter a 13 x 9-inch pan. Cover with foil and bake at 350° for 35 to 40 minutes.
Heat 2-inches of oil in deep-fat fryer or saucepan to 375°. Beat biscuit mix, milk and egg with hand beater until smooth. Coat cheese cubes lightly with baking mix. Insert a round wooden pick in each cheese cube. Dip into batter, covering cheese completely. Fry several cubes at a time, turning carefully, until golden brown, 1 to 2 minutes. Drain on paper towel. Makes about 45 appetizers.
Saute onion in margarine; add broccoli and heat until thawed. Cook rice according to package directions. Combine all ingredients in 2 1/2-quart casserole. May sprinkle bread crumbs on top. Bake at 350° for 30 to 45 minutes.
Put cans of beans, including juice, in saucepan and warm. Fry bacon in a skillet until crisp. Pour vinegar and sugar in skillet and heat until clear and sugar is dissolved. Pour all in the saucepan; keep warm until ready to serve.
Combine sugar, oil and egg whites. Add buttermilk and vanilla, mixing well. Sift flour, soda and salt; add to the above. Fold in rhubarb and nuts. Bake in 2 loaf pans that have been sprayed with Pam, lightly floured. Mix 1/4 cup brown sugar and 1 teaspoon cinnamon. Sprinkle over bread mixture. Bake at 350° for 45 minutes to 1 hour (until done).
Whip butter or soft margarine until fluffy. Season with garlic, lemon juice, dill and pepper. Heat sherry in skillet; cook scallops in it, then add lobster meat until heated. Add cream and heat until sauce thickens. Add butter and heat until frothy. Serve over angel hair pasta or mix pasta and sauce in large serving dish.
Dissolve yeast with water. Add eggs, sugar and then flour, a little at a time. Let rise 2 hours. Then roll, cut out in 2-inch diameter circles and dip pieces in melted oleo and put in Bundt pan. Let rise. Bake at 300° for 1/2 hour or until done. Turn out and break the pieces off.
Mix butter and sugar. Add eggs and vanilla; mix well. Add flour slowly. Mix until smooth. Roll into 1-inch balls and place on cookie sheet. Press with glass coated with sugar. Bake at 300° to 325° until brown around edges.
Heat 6 cups water in a large pan. When water comes to a rolling boil, put peppers in 2 at a time. Boil for 2 to 3 minutes.
Pare 6 carrots into julienne strips or thinly sliced crinkle slices. Boil 1/2 cup water and 1 teaspoon chicken bouillon or 1 cube. Add carrots; cover and cook for 2 to 3 minutes or until cooked to your liking. Transfer into casserole dish.
Combine Cool Whip and instant pudding mix until well blended by hand. Add sliced bananas and walnuts and mix well. Sprinkle extra walnuts on top of salad.
Saute onions and mushrooms in butter. Put everything in kettle, add milk to desired thickness. Add mushrooms and onions, cover and simmer about 20 minutes or until hot.
1st Layer: Six ounce package of raspberry jello, 2 cups boiling water and 2 cups cold water.
Lightly spray a 15 x 10 x 1-inch baking sheet with nonstick coating. Cut potatoes lengthwise into thin wedges. Place in a plastic bag. Spray wedges with nonstick coating. Combine cheese, paprika and pepper. Add to bag; close bag and shake to coat potatoes with seasonings. Arrange potatoes in a single layer on baking sheet. Bake in 425° oven for 30 minutes or until crisp and fork-tender, turning once. Season with salt. Makes 4 servings. Contains 155 cal., 3 g total fat (1 g saturated fat).
In large bowl, with electric mixer on medium speed, blend yogurt and orange juice concentrate. Spread into prepared crust. Freeze until firm. Before serving, garnish. Makes 8 servings.
Cook sugar, water, Karo and peanuts in a microwave bowl. Cook 4 minutes on High, stir cook 8 more minutes on High, remove from microwave. Add salt, butter, vanilla and 3 or 4 drops food color. Stir until mixture looks glazy, about 3 minutes. Drop by spoon on buttered sheet of foil quickly, before mixture becomes too hard.
Combine all. Layer over unbaked cake mixture. Bake 50 to 60 minutes. Cool. Dust with confectioners sugar.
In a small bowl, combine mayonnaise, cheese and bacon. Serve over baked potatoes.
Brown bacon first; drain. Combine all above ingredients. Bake at 375° for 1 1/2 hours.
Brown beef, drain and rinse with hot water to remove excess fat. Combine all ingredients except tortilla chips and cheese, in a Dutch oven. Simmer on low. To serve, crumble tortilla chips in a serving bowl and cover with a generous helping of stew. Sprinkle with cheese. Makes 4 to 6 servings.
Pour boiling water over rhubarb. Let stand 5 minutes; drain well. Combine the sugar with the water. Boil 5 minutes. Prepare biscuit mix. Roll dough 1/2-inch thick. Spread with softened butter. Sprinkle with the 1/2 cup sugar, then sprinkle with rhubarb. Sprinkle red hot cinnamons on top. Roll as for jelly roll. Cut in 1-inch slices. Place slices in an 8 x 10-inch baking dish. Pour boiling syrup over rolls. Bake at 350° for 30 minutes. Absolutely delicious!
Melt together over hot water the chocolate and shortening. Beat in sugar and eggs. Sift together and beat in flour, baking powder and salt. Mix in nuts. Spread in well-greased 8-inch square pan. Bake at 350° for 30 to 35 minutes, until top has dull color. A slight imprint will be left when top is touched lightly with finger. Cool slightly, then cut into squares. Makes 16 (2-inch) squares.
In double boiler heat 1/4 stick butter and 3/4 cup sugar. Turn heat on high so that the water in the bottom boiler comes to a boil. In blender, blend 1/2 cup milk, egg and salt. Mix well. Add cornstarch. Microwave 2 cups milk to boiling stage. Add blender mixture and hot milk to mixture in pan. Stir constantly until thick. Add shredded coconut and extract. Stir and pour into baked 10-inch pie shell.
Brown sausage and onion; drain. In bowl, combine all ingredients except cheese. Pour into 13 x 9-inch baking dish. Sprinkle cheese over top. Cover and bake at 350° for 45 minutes. Uncover and bake an additional 5 to 10 minutes or until cheese melts.
Preheat oven to 400°. In large bowl, mix cereal, flour, sugar, baking soda and salt. Add eggs, buttermilk and Butter Buds and mix well. Spray muffin tins with nonstick coating agent. Fill muffin cups 2/3 full and bake 15 to 20 minutes.
Add milk to peanut butter and beat until smooth. Add pudding mix and beat slowly until well blended. Let stand 15 minutes. Spread filling 1/2-inch thick on 12 of the graham crackers. Top with remaining 12 graham crackers and wrap in Saran Wrap. Freeze until firm (about 3 hours).
Sift flour, baking powder and salt together. Melt oleo and both sugars; cream together. Add egg yellows, vanilla and dry ingredients and mix well. Fold in egg whites, beaten stiff. Cook at 350° for 30 to 40 minutes in a 9 x 13-inch pan.
Chop beef finely; place in bottom of casserole dish. Wrap each chicken piece with half of bacon slice. Place each piece on its own bed of chipped beef.
In large saucepan, combine potatoes, water, celery, carrots, onion, parsley, bouillon cube and seasonings. Cover and simmer 15 to 20 minutes or until tender. You may need to add more water so the vegetables won't stick to the bottom of the pan. Gradually add milk to the flour, mixing until well blended. Add milk mixture to vegetables; cook until thickened. Add cheese and stir until melted.
Cook and drain beans. Make white sauce by melting margarine, adding flour, salt, pepper and sugar and forming a paste. Stir in sour cream and grated onion. Add green beans to white sauce. Place half of beans in greased 2-quart casserole; layer half of Swiss and Cheddar cheese and place remaining beans on top of cheese, then layer other half of cheeses on top of beans. Sprinkle crushed cornflakes on top of cheese. Bake 30 minutes at 350°. Serves 10 to 12.
Place potatoes in a 9 x 13-inch baking dish. Mix sour cream, cheese, onion, soup and 1/2 stick butter (melted). Pour over potatoes. Sprinkle corn flake crumbs over top and drizzle with remaining 1/2 stick of melted butter. Bake at 350° for 40 to 45 minutes.
Cut up vegetables. Add to kraut. Bring to a boil the sugar, vinegar, oil, water and celery seed. Pour over vegetables. Refrigerate 24 hours. Keeps well for a week.
Pare, core and slice apples (about 7 cups) into a bowl. Make filling with sugar, flour, nutmeg and cinnamon; sprinkle over apples. Toss to coat well. Spoon into pastry shell. Drizzle with lemon juice.
Melt butter in 9 x 13-inch pan. Add sugar and cinnamon; stir. Put bread over this. Beat eggs; add milk. Stir. Pour over bread; cover and refrigerate overnight. Turn bread over; bake, uncovered, at 350° for 45 minutes.
Put a can of Eagle Brand or Carnation condensed milk in deep saucepan filled with water (be sure can is covered with water all the time). Bring water to a boil, then simmer for 2 1/2 hours. Be sure to watch and be sure water covers it all the time. Take out of water and let cool, then open can. It will be caramelized. Spoon into baked plain pie shell or a graham cracker crust. Let cool completely, then cover with Cool Whip or whipped cream. Refrigerate. (Very rich and delicious.)
Mix onions, slaw, noodles, sunflower seeds and almonds in bowl. In smaller bowl, mix remaining ingredients. Pour over slaw mixture just before serving to keep noodles crunchy.
Brown and drain ground beef and season to taste. Add tomato paste and tomatoes. Cover and simmer 20 minutes. Cook noodles according to package directions. In 9 x 13 pan, alternate layers of sauce, noodles and cheese, beginning and ending with sauce. Bake at 350° for 30 minutes. Cool slightly before serving.
Place han in a large pot; cover with cold water. Add a little salt and cook until tender, covered; reserve the broth.
Combine water, sugar, cloves and cinnamon in 2 quart saucepan. Bring to a boil. Add orange juice and tea. Remove from heat. Steep for 3 to 5 minutes. Strain into tea pot to serve.
Mix all ingredients; refrigerate until serving time. Makes 1 1/4 cups filling (3 or 4 sandwiches).
Put ingredients through a blender and freeze. When gushy or slushy, add 2 or 3 quarts ginger ale.
Mix first 7 ingredients, and pour in a large baking dish. Mix crushed cornflakes with softened butter and sprinkle on top of casserole. Bake at 350 degrees for 45 minutes.
Combine 1 cup cooked and chopped shrimp, 1 package softened cream cheese, 1/4 cup each chopped onion, stuffed olives, mayonnaise, 1/4 teaspoon each salt and white pepper. Garnish with cooked shrimp. Recipe makes about 2 cups dip.
Combine eggs and milk in a large bowl. Stir in stuffing mix, 1 1/2 cups of the cheese, broccoli, lemon rind and nutmeg. Pour into a 9-inch pie plate. Bake at 350° for 45 minutes or until top is set. Sprinkle with remaining cheese.
Mix all ingredients together. Add Salad Supreme seasoning to taste. Make the night before serving.
Saute breasts in margarine plus Italian salad dressing. Place in casserole and top with condensed mushroom soup and undiluted cream cheese and chives. Mix cream cheese and soup together. Bake at 350° until done. With bones, about 45 minutes to 1 hour.
Cook linguine according to directions on box. Drain and rinse in cold water. Pour into large bowl. Add vegetables as desired. Mix in dressing and spice. Let stand in refrigerator for several hours (overnight is better).
Heat oil in a frying pan over medium heat. Brown chicken on both sides; remove. Add garlic and chopped green onions; saute. Add water. Return chicken to pan; salt and pepper to taste. Cover and cook over low heat for 20 to 25 minutes until chicken is no longer pink. Remove chicken again. Boil pan juices 2 to 3 minutes until slightly thickened. Stir in lemon juice and olives. Pour over the chicken. Serves 4.
Pour pineapple into 9 x 13-inch cake pan. Pour pie filling over pineapple. Crumble cake mix over this. Cut butter into pats and place on top. Bake at 350° for 30 to 35 minutes.
Sift together salt and flour; cut in shortening. Stir in water, a little at a time, until flour is moistened. Dough is soft. Do not knead, squeeze into balls. Handles better if chilled.
Bring last 4 ingredients to a boil and pour over remaining ingredients. Let stand 1 1/2 hours. Package and freeze.
Melt butter; add Blue cheese. Stir in light cream, pepper and Parmesan cheese. Toss cheese with pasta until coated. Serve immediately.
Heat to scalding the milk. Pour over the bread crumbs. Cool and add the melted butter, sugar, eggs, salt and raisins. Pour into buttered 1 1/2-quart baking dish. Bake at 350° for 40 to 50 minutes or until silver knife inserted in pudding comes out clean. Serve warm with or without sauce or cream. Makes 6 servings.
Sprinkle almonds over bottom of greased 9-inch spring form pan; set aside. Cream sugar, butter and vanilla; beat on medium speed for 1-2 minutes. Add eggs, one at a time, beating well after each. Combine dry ingredients and add to batter, alternately with sour cream. Mix well. Spread 3 cups over almonds, spoon cranberry sauce over batter and top with remaining batter. For topping, combine flour, sugar, almonds and vanilla. Cut in butter until crumbly. Sprinkle over batter and bake at 350 degrees for 70-75 minutes or until wooden pick inserted near middle comes out clean. Cool in pan on a wire rack for 15 minutes; remove sides of pan. Serve warm.
Combine all ingredients in a large bowl; stir well. Store mix in an airtight container at room temperature.
In mixing bowl, combine and blend sugar and margarine. Then add 1 egg at a time and blend. In a separate bowl, blend dry ingredients. Now blend all ingredients in one bowl and add bananas. Pour mixture into a greased and floured bread pan. Bake 30 to 40 minutes or until fork or toothpick comes out clean or until center springs back.
Mix 1 stick butter and 2 cups cracker crumbs. Beat egg and rest of butter and powdered sugar for 2 to 4 minutes with mixer. Spread over crumbs and put 1 layer of bananas, then pineapple, Cool Whip, nuts and cherries. Refrigerate overnight.
Preheat oven to 375°. Turn down television. Measure flour. Answer telephone. Separate eggs. Go look for Christie! Cream butter and sugar. Get Christie's hand out of flour. Answer doorbell. Add eggs and flour. Hunt Grandpa's cap. Grease pan. Salesman at door. Return; pan filled with salt. Spank Christie. Call bakery. Take aspirins.
Cook beef, pepper and onion until brown. Mix salt, pepper, chili powder, sugar, vinegar and water. Stir into meat mixture, cover and simmer 20 minutes. Add macaroni; mix well, cover and simmer 20 minutes. Serves 8.
Use canned or fresh clams. Chop, but do not make small pieces. Beat eggs and milk for 1 minute. Add garlic, oregano, parsley, salt, pepper and cheese to egg mixture and set aside. Next put oil in frying pan and heat. Mix flour and bread crumbs in bowl. Place clams in and coat with crumb mixture. Spoon this into the egg mixture and place in oil by spoonfuls (large tablespoon). Fry on each side about 1 minute. Clam patties should be golden brown on both sides. Serve on crusty roll or bread.
Brown rice lightly in heated shortening or pan drippings, stirring frequently, to brown evenly. Arrange carrots and celery in bottom of a 2-quart casserole. Cover with rice, then beans and finally onions. Sprinkle with salt and pepper. Pour water over rice and vegetables and cover. Bake in moderate oven about 1 hour or until rice and vegetables are tender. Makes 6 servings. You may also add tuna or chicken to this dish if you wish a meat.
Mix flour, baking powder, sugar and egg. Put plums in bottom of ungreased 2-quart baking dish and crumble flour mixture on top. Mix brown sugar, 3 tablespoons flour and cinnamon and sprinkle all over. Melt margarine and pour over all. Bake at 375° for 45 minutes. You may also use larger red plums, bing cherries, peaches or apples in place of plums.
Grease and flour muffin pans. Put a little flour over nuts and dates. Stir all together (except whipped cream). Bake 25 minutes at 375°. Remove from pan immediately. Cool; break up in pieces. Mix in 1 pint whipped cream. Put in sherbet dish and place a cherry on top.
Blend all ingredients together, sprinkle more cinnamon on top of another blop of Cool Whip. This makes for a good muscle tone builder with fiber "shake." My Mother and I developed this milk shake for me when I was about 8 years old so I could gain a little weight and get extra fiber in my diet because I don't eat green vegetables.
In a large frying pan or wok, heat oil over medium high heat. Add the chicken cubes and stir-fry 3 minutes, until chicken becomes opaque. Remove with slotted spoon and set aside. Add broccoli, fry for 1 to 2 minutes. Add mushrooms, scallions, soy sauce, ginger and sesame oil. Stir-fry 2 minutes. Add cornstarch, dissolved in water, and chicken. Cook until heated through and sauce has thickened. Serve over rice or angel hair pasta. Serves 4. Preparation time 20 minutes. Cooking time 20 minutes.
Mix together cornmeal and cold water. Add cornmeal mixture to salt and boiling water. Stir in slowly over low heat. Cook and stir. Lower heat to very low; cover and cook about 15 minutes.
Mix all ingredients together in a bowl. Pour over tri-tip roast or London broil. Let sit in refrigerator for 2 to 3 days, then cook.
Mix together and refrigerate for 2 hours. Make ball and roll in sunflower seeds or chopped nuts. Serve with crackers.
Dredge chicken in flour, then dip in egg whites until coated. Combine bread crumbs and Parmesan cheese. Roll chicken in bread mixture until completely covered. Saute onions and garlic in oil until tender. Add chicken and cook 5 minutes on each side. Transfer to baking pan and top with spaghetti sauce and 1 slice of Mozzarella cheese per chicken. Bake at 350° for 20 minutes or until well done.
Brown beef and onion until lightly brown. Drain corn, beans and tomatoes and add the liquid to the meat. Cook until liquid is reduced in half. Add corn, beans, tomatoes, chili powder and salt. Mix and heat thoroughly. Stir occasionally. Makes 6 servings.
Beat 4	eggs well. Blend corn into eggs. Add crumbs. Break sausage into chunks and add. Add seasoning (optional). Pour into oiled casserole. Top with catsup. Bake 1 hour at 350°. Let set for 5 minutes before serving. Serves 4 to 6.
Mix together flour, sugar, soda, salt and fruit cocktail. Beat eggs and add to mixture; beat with mixture. Bake in layers or tube pan.
Remove broccoli leaves and cut off tough ends of stalks; discard. Wash broccoli and cut into spears. Cook in a small amount of boiling water 6 to 8 minutes or just until tender; drain. Place in a serving dish; keep warm. Cook bacon in a skillet until crisp. Add green onions. Cook until tender. Remove from skillet. Add chopped walnuts. Stir together and pour over broccoli.
In bowl, combine sugar, flour, cinnamon and salt. Add tomatoes and vinegar; toss to mix. Line pie plate with bottom crust. Add filling and dot with butter. Top with lattice crust. Bake in 350° oven for 1 hour or until tomatoes are tender. Yield: 6 to 8 servings.
Cream sugar and shortening; add eggs and beat by hand. Sift flour, cocoa and salt; add to creamed mixture. Mix well. Add vanilla. Pour into a greased and floured oblong pan. Bake at 300° for 35 minutes. Remove from oven and pour desired amount of marshmallows over top; return to oven for 10 minutes at 350°. Cool cake 1 hour before icing.
Combine raisins, water and 1 packet sweetener in small saucepan. Simmer over medium heat until all water is absorbed. In blender, combine oil, apple, applesauce, raisins, prunes, eggs, cinnamon, allspice, vanilla and 8 packets sweetener. Blend well. In small bowl, combine baking soda, salt and flour. Add flour mixture to batter. Mix well. Pour batter into a 9 x 13-inch pan coated with vegetable spray. Bake at 350° for 30 minutes or until cake is light brown.
Mix all ingredients together. Grease and flour 13 x 9-inch pan. After in pan, sprinkle with brown sugar and top with a few walnuts. Bake at 350° for 45 minutes.
Wash and quarter tomatoes and unpeeled apples. Remove cores. Cut off and discard ends of lemons, then quarter or slice and remove seeds. Chop tomatoes, apples and lemons. In a 6 to 8 quart kettle, combine tomatoes, apples, lemons, butter, raisins and sugar. Bring to a boil over medium heat, stirring. Add salt and spices. Simmer gently uncovered for about 1 hour or until thick and liquid is absorbed. Stir often. Reduce heat, if necessary, to prevent sticking. Boil in hot water bath for 15 minutes.
Mix together ingredients in large bowl, cover with plastic wrap. Put in refrigerator overnight. Dough should have risen by morning. Take plastic wrap off and spoon dough into muffin pans, spray with Pam (dough will be sticky). Let rise 3 hours in muffin tins. Bake at 350° for 20 minutes. Best never fail recipe you'll ever find!
Soften yeast in 1/2 cup warm water. Measure sugar, shortening, salt and instant potatoes into a large bowl. Add hot milk; stir to melt shortening. Beat in eggs and 1 cup flour. Mix in yeast and enough flour to make a soft dough. Shape into ball and sit in warm place for 1 hour. Knead on floured board and roll about 3/8-inch and make into desired shapes. Let rise again to desired heights. Bake in 350° oven for about 20 minutes. Makes about 4 dozen.
Mix mustard with a little water; allow to stand. Mix cornstarch, sugar and salt with remainder of water until smooth. Add vinegar. Cook over low heat, stirring constantly, for 5 minutes. Bring to low boil; remove from heat. Cool. Add mustard; mix well.