HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients, except almonds and cornflakes. Place in buttered 9 x 13-inch pan. Bake at 350° until it bubbles. Remove from oven and top with buttered corn flakes and almonds. Return to oven and bake for 10 minutes more. Remove from oven and let stand 10 minutes. Cut into squares.
Arrange tortilla chips on a 10-inch plate. Place remaining ingredients in a plastic bag and shake to mix well. Sprinkle mixture over the chips. Microwave at 50% (Medium) for 3 to 8 minutes or until cheese melts, rotating plate 2 or 3 times during cooking.
Melt butter, sugar and dates. Cook slow for 10 minutes; stir often. Remove from heat. Add other ingredients. Let cool. Roll into balls. Roll in powdered sugar.
Brown chicken in skillet in butter. Drain off excess. Combine sauce and water. Pour over chicken. Cover. Simmer 30 minutes, basting occasionally. Skim off any excess fat and pour sauce over chicken. Makes 4 to 5 servings.
Mix the pudding and milk, then add Cool Whip. Mix together the cream cheese and condensed milk and then beat together with pudding mixture. Layer vanilla wafers, bananas and pudding, then chill.
Add potatoes, carrots, celery, onion, salt and pepper to the boiling water. Cover and simmer for 20 minutes. Over low heat, make a white sauce of milk, flour and margarine, by combining melted margarine with flour and then slowly adding milk. Heat until it thickens, then add shredded cheese. Heat until cheese melts. When melted, add cooked vegetables and water. Do not drain. Add corn and heat to liking. Do not boil! Makes 6 to 8 servings.
Cut a slice in stem end of peppers, so it will stand up. Cut a slice off top, so to remove seeds and then thoroughly wash. Bring salted water to a boil and add peppers, so to cook for 5 minutes. Preheat oven to 350°. Cook beef, garlic and onion in skillet until onion is tender. Drain off fat and stir in salt, rice and half the tomato sauce. Heat mixture for several minutes and remove from heat. Add cheese. Stuff peppers with the mixture and stand upright in a baking dish. Pour rest of tomato sauce over hte top of peppers and bake covered for 45 minutes. Bake uncovered for 15 more minutes.
Cook meat and onion in a large skillet until meat is browned. Drain off. Stir in next 7 ingredients and simmer thoroughly. Serve on warm buns. Makes 4 to 6 servings.
Place chicken breasts in a 9 x 13-inch pan. Sprinkle cheese, then mushrooms over the chicken. Combine soups and spread over chicken. Add the melted oleo and hot water to stuffing mix and spread this over the soup layer. Bake at 350° for about 1 1/4 hours uncovered. Note: You can easily use 8 pieces of chicken if you do not wish to use just breasts of chicken.
Mash artichokes and add Parmesan cheese, mayonnaise, garlic salt, salt and pepper. Sprinkle with paprika. Bake at 325° for 30 minutes. Serve with crackers.
Brown meat lightly and drain. Add vegetables to meat with water, gravy mix, barley and seasoning. Pressure cook 15 minutes or simmer 45 to 50 minutes.
Brown fryer in oil. Remove from frypan and place in baking pan. Add and melt butter to remaining oil in frypan. Add wine, garlic, salt, pepper and rosemary. Pour over chicken and bake 45 minutes in 350° oven. Baste occasionally.
Drain the pineapple well, reserving all syrup. Add syrup to gelatin in a 2-quart saucepan. Stir in water, seasoned salt and dill weed. Heat mix to boiling, stirring constantly, to dissolve gelatin. Remove from heat. Chill until mix thickens to consistency of unbeaten egg white. Blend in cottage cheese. Fold in pineapple. Pour into 1 1/2-quart ring mold. Chill until firm. Unmold onto crisp salad greens to serve.
Brown meat and onion. Drain grease. Simmer sauce and spices. Add meat (cook noodles). Layer noodles, cheese and meat sauce. Bake at 350° for 30 minutes (takes much longer if refrigerated).
Place all of the ingredients into a large soup pot with enough water to cover. Cover and bring to a boil. Skim off the scum, re-cover, lower heat and simmer for 1 3/4 hours. Serves 4.
Number 1: Wallpaper paste, colored with powdered paint and made thin enough to spread, will not run and is easily washed off later.
Mix cake mix, 1 box pudding, eggs, oil, Club soda and 1/2 cup nuts. Bake in tube pan 45 to 55 minutes at 350°, then cool. Mix 1 box pudding and 1 envelope Dream Whip with 1 1/4 cups milk. Beat until it holds a peak. Frost cooled cake. Keep refrigerated.
In 1 1/2-quart saucepan, mix peaches, sugar and orange juice. Place over high heat and stir until boiling. Reduce heat to low and simmer for 15 minutes or until thick. Remove from heat; stir in lemon juice and vanilla. Serve warm on pound cake or chill the sauce to make up parfaits.
Stir almonds, sugar and butter in a heavy skillet over medium heat. Stir until almonds are toasted, about 15 minutes. Stir in vanilla. Spread nuts on foil or Teflon cookie sheet. Sprinkle with salt.
Combine first 5 ingredients and mix at medium speed for 2 minutes. Pour into well greased deep dish pie shell. Pour drained peaches over mixture. Mix cream cheese, sugar and peach juice; pour over peaches and mixture. Combine sugar and cinnamon; sprinkle on top. Bake in a 350° oven for 35 minutes.
Bake at 350° for 35 to 40 minutes or until straw, when inserted in cake, comes out clean.
Combine dry ingredients. Add all other ingredients. Bake at 325°. (Bake slightly less than 1 hour if using an oblong cake pan.)
Cream butter and sugar together. Add eggs one at a time and beat. Add flour, about 1/2 cup at a time, beating after each addition. Add lemon extract. Fold in 7-Up and pour into well-greased and floured Bundt or tube pan. Bake at 325° for 1 to 1 1/4 hours.
Brown onion in oil. Add ground turkey; brown. Combine sugar and cornstarch. Add bouillon, soy sauce, sherry and vinegar. Add to meat mixture, stirring until thick. Add water chestnuts. Put meat mixture on top of rice or Chinese noodles, then top with salad.
Boil eggs and peel. Put in gallon jar. Boil sugar, vinegar, spices, onions and juice about 1 minute. Pour over eggs and refrigerate 2 days before eating.
Dissolve jello	in hot water. Take from fire and add sherbet, working fast, have well mixed and partially set. Add marshmallows, pineapple and oranges last. Fold in whipped cream. Does better if chilled overnight or about 6 hours.
Mix all ingredients. Try to handle as little as possible. Roll out pastry. Makes 1 single pie crust. Bake at 425° for 10 to 12 minutes.
In saucepan, melt butter and chips. Remove from heat. Stir in eggs, sugar, pecans and coconut. Pour in pie shell. Bake at 350° for 40 minutes. Cool before serving.
Melt 1/2 stick butter with Cheez Whiz or Velveeta cheese. Mix cooked broccoli and cheese. Pour into a buttered 9 x 13-inch baking dish. Mix 1/2 stick melted butter with crackers. Sprinkle on top of broccoli. Bake 30 minutes at 350°.
Mix all ingredients except oil. Add oil, beating slowly. Use this dressing over Chinese cabbage or lettuce with sliced bananas.
Cream butter; add sugar and mix well. Add well beaten egg yolks, then milk and flour which has been sifted with salt and baking powder, alternately. Then add vanilla and walnuts and bake for 1 hour in moderate oven.
Cook beef or turkey, onion and celery until meat is browned. Drain off excess fat. Stir in tomato sauce, water and oregano. Season eggplant slices with salt and pepper. Arrange on top of meat sauce. Cover; simmer until eggplant is tender, 15 to 20 minutes. Top with shredded Cheddar; sprinkle with paprika. Serve with Parmesan cheese.
Grease casserole. Mix all ingredients together. Pour in casserole. Cover and let sit in refrigerator overnite. Bake 1 1/2 hours at 325°.
Cream butter and brown sugar. Add egg and sour or buttermilk. Sift soda, flour and salt. Add vanilla and rhubarb. Top with nuts, white sugar and cinnamon. Sprinkle over top of cake mixture. Bake at 350° for 45 minutes. Some ovens may only take 30 minutes.
May mix directly in punch bowl. Add lots of crushed ice. Add lemon slices, if desired.
Crush crackers. Combine sugar, walnuts and baking powder, mixing well together. Then beat eggs, adding milk and vanilla. Stir the mixture into this. Bake at 300° until done.
Put first 2 ingredients in stewer, heat and dissolve. Pour over brisket. Bake at 250° for 4 to 6 hours. Turn after 1 to 1 1/2 hours. Slice and cook several hours more. Cooks very tender.
Bring fruit juice and sugar to a boil and boil for 2 minutes. Remove from heat and add lemon juice and let cool. Combine fruit, thawed orange juice (undiluted) and the boiled juice. Stir well.
Grease 3 (9-inch) round cake pans. Line bottoms of pans with wax paper; grease wax paper. Flour wax paper and sides of pans. Set aside. Beat butter and shortening at medium speed of an electric mixer until soft and creamy; gradually add sugar, beating well. Add eggs, one at a time, beating after each addition. Combine flour and soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Mix after each addition. Stir in vanilla, coconut and pecans. Pour batter into prepared pans. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans; peel off wax paper. Cool on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake. Store in refrigerator in an airtight container. Yield: One 3-layer cake.
Mix sour cream with spaghetti sauce. Add to ravioli (fried or canned). Cut thawed broccoli spears lengthwise. Place layer of spears on bottom of lightly oiled 13-inch oblong pan (save some for garnish). Pour ravioli mixture over broccoli. Garnish with remaining broccoli. Sprinkle 1 cup shredded Mozzarella cheese over all. Bake in 375° oven for 20 minutes. Serves 4.
Mix flour, sugar, baking powder and salt. Add melted butter; mix well (batter will be thick). Add eggs and almond extract; mix until smooth. Pour into greased 8 x 8-inch pan. Sprinkle with chopped walnuts and sugar. Bake at 350° for 30 to 40 minutes, until nice and brown.
Melt butter in a 9 x 13-inch baking dish. Mix flour, sugar, milk and baking powder. Pour over butter. Add pie fruit. Bake at 350° for 45 minutes.
Preheat oven to 450°.	Cook pumpkin. Mix all ingredients in order given. Bake 15 minutes. Reduce heat to 350°. Continue baking 45 minutes. Whipped cream can be used to top off, if desired.
Mix sugar, egg white and cream of tartar, then add boiling water. Beat with electric mixer at highest speed until stiff (about 5 minutes). This will hold shape and will not become crusty. It can be stored in refrigerator. Also good on puddings, pies and short cakes. Enough for 2 (8 or 9-inch) layers.
Mix together salt, pepper, sugar, vinegar and oil for dressing. Pour over lettuce and pears. Makes 4 servings.
Combine egg whites, bread crumbs, tomatoes, chili peppers, olives, onions, cumin and pepper. Add turkey or beef; mix well. Place mixture into 9 x 5 x 3-inch loaf pan. Bake at 350° for 55 to 60 minutes. Transfer to a platter. Top with cheese and let set for 5 minutes. Serves 6.
Scald milk in heavy saucepan. Add butter, sugar and salt. Cool. Soften yeast in water and add to mixture. Add flour, a cup at a time, and beat. Turn onto floured board and let rest 15 minutes. Knead until smooth. Place in buttered bowl and cover with cloth until doubled in size. Roll to 1/4-inch thickness and cut into 8-inch squares. Brush with butter.
Open crab meat and drain well. Soften cream cheese with fork. Add onion and horseradish. Fold in crab meat. Shape into ball. Chill. Arrange on lettuce leaf on tray. Serve with crackers.
Mix together. Bake in 250° oven for 2 1/2 hours.
Sift together the flour, soda and salt before adding. Cream sugar and Crisco until light and fluffy. Add eggs, one at a time. Add flour, soda and salt. Alternate with sour cream. Add vanilla. Bake at 300° for 1 hour and 45 minutes or until done.
In a slightly greased 9 x 11-inch pan, spread a can of crushed pineapple (juice and all). Next, sprinkle pecans evenly. Add dry cake mix and sprinkle evenly. Then pour melted butter over all. Bake for 1 hour at 350°.
Cream margarine and sugar. Add eggs, one by one, beating well. Add flour and spice to mixture. Mix soda and buttermilk and stir until fluffy. Add to batter. Add vanilla and bourbon. Pour over fruit. Drop on greased cookie sheet. Bake at 350° for 15 to 20 minutes, then lower heat to 300° or 325°.
Mix vegetables together. Stir in oil, lime juice. Season with salt and pepper to taste. Chill and let marinade for several hours.
Dice or grate potatoes into large bowl. Season and add other ingredients, saving some cheese for the top. Mix with a fork. Put into a 2-quart casserole or baking pan. Top with remaining cheese and sprinkle with paprika. Bake uncovered at 350° for 40 minutes or longer until bubbly in the center. Some buttermilk added to the sour cream enhances flavor and moistness.
Cut each bacon slice crosswise into thirds. Wrap 1 bacon piece around each Tater Tot and secure with toothpick. Place on broiler grid. Broil approximately 4-inches from flame 5 minutes on each side or until bacon is crisp. Serve hot. Makes 4 dozen appetizers.
Mix in order given. Bake at 300° for 1 hour in a tube pan greased and floured. Mix a glaze of powdered sugar, milk and butter (pouring consistency). Pour over warm cake.
Cream sugar and margarine and then eggs together. Blend in other ingredients. Divide evenly into 12 greased muffin cups and bake at 350° for 20 to 25 minutes.
Bake yellow cake mix as directed (use only half of batter in 13 x 9 x 2-inch pan). Let cake cool. Then spread on crushed pineapple, juice included.
Soften cream cheese (45 seconds in microwave), then add egg, sugar and beat well. Stir in the chocolate chips; set aside. Combine dry ingredients. Stir in water, oil, vinegar and vanilla. Beat until smooth. Fill paper baking cups half full with cocoa mixture. Spoon heaping teaspoonful of cream cheese mixture on top. Sprinkle each with nuts and a little sugar. Bake at 350° for 30 minutes. Makes 20 to 24 cupcakes.
Cook first five ingredients to soft ball stage (about 25 minutes). Remove from heat and add 2 tablespoons oleo, vanilla, powdered sugar and red food coloring. Stir until thickened. Pour into buttered pan or drop by teaspoon on waxed paper.
Cream well the butter, sugar and vanilla. Add flour and mix well. Stir in chocolate chips and nuts. Press dough into ungreased 15 1/2 x 10 1/2-inch jelly roll pan. Bake at 350° for 16 to 18 minutes. Cut into 2-inch squares while warm. Cool, then remove from pan.
Grind peppers and cook all ingredients together for 15 minutes. Take 1 pint of water and add slowly to 1 cup flour to make a thin paste. Pour into pepper mixture; boil for 10 minutes and seal in hot jars.
Mix whipped cream, milk and lemon juice together. Add strawberries. Cut or tear cake into small pieces. Pour whipped cream mixture over cake and chill.
Cut squirrel into serving pieces and shake in a paper bag containing seasoned flour to dredge well. Fry in skillet until golden brown. Remove squirrel from skillet and pour off all grease except 2 teaspoons. Add water and bring to a boil. Return squirrel to skillet; turn on low heat, cover and cook for about 1 hour, until meat almost leaves bone. Turn squirrel occasionally and baste often. Serve with grits, hot biscuits and honey.
In large mixing bowl, dissolve yeast in warm milk and water mixture. Stir in sugar, oil and salt. Add flour and mix well. Spoon into greased muffin pans. Bake in a 425° oven about 15 minutes or until brown. Tops may be brushed with butter before baking if desired. Yield: 12 to 18 rolls.
Brown ham slightly in fat. Cook well if uncooked ham is used. Stir in flour; add milk. Cook and stir until thickened. Stir in mustard, salt and celery salt; add eggs. Heat just until hot; stir only to keep from sticking. Serve over hot split biscuits. Yields 8 servings.
Spread corn in a shallow 1 1/2-quart casserole or a 10 x 6 x 2-inch baking dish. Brown meat and garlic in a medium skillet; drain off excess fat. Add flour; cook and stir for 1 minute. Stir in tomato sauce, salt and cinnamon. Pour this over corn in dish. Bake for 15 minutes in a 350° oven.
Combine butter, salt and water in saucepan; bring to boil. Add flour all at one time and mix well, until dough leaves side of pan. Remove from stove and cool a little. Add eggs, one at a time, mixing well after each addition. Add sugar, orange and lemon peel; mix thoroughly.
Melt butter in pan on medium heat. Add garlic and onions. Cook for about 4 minutes. Add chicken pieces. Cook on medium heat for 8 minutes. Then add cut up mushrooms, carrots, tomato, allspice, turmeric powder, salt, pepper and hot pepper. Cook 4 to 5 minutes on low heat, then add the stock. (The stock can be made by boiling the chicken skin and bones in water.) Cover with lid and cook for 10 to 15 minutes on low heat. Add sugar and lemon juice right before you serve the dish. Serve over rice.
Drain 2 quarts dill pickles and set in ice water overnight. Make syrup with sugar and vinegar; bring to a boil. Drain ice water from pickles and pour hot syrup mixture over them. Cover and let set 8 to 10 hours. Drain syrup mixture from pickles and put back into saucepan. Add spices and bring back to boil. Put pickles into jars and pour heated mixture with spices over them making sure pickles are evenly distributed in the jars. Pickles may be eaten next day.
Preheat oven to 350°. Remove and finely chop mushroom stems. In medium bowl, combine dressing, bread crumbs, cheese, parsley and chopped stems. Fill each mushroom with bread crumb mixture; place in shallow baking dish. Add water to barely cover bottom and bake 20 minutes. Serve hot or cold. Makes about 24 appetizers.
Mix sour cream and butter thoroughly. Sift flour. Work with butter mixture. Add water. Fill small muffin pans and bake 15 minutes at 400°. These freeze really well.
Mash bananas with potato masher. Add sugar, egg and melted margarine. Combine dry ingredients and add to banana mixture. Mix only lightly. Spoon into greased muffin tins. Bake at 400° for 15 to 17 minutes. Makes 12 muffins.
Combine first 4 ingredients. Beat in eggs, 1 at a time; beat well after adding each. Stir in milk. Stir flour and baking powder together. Stir in egg mixture. Chill.
Blend the flour, salt and pepper. Place 1/3 of potatoes in casserole dish. Sprinkle with 1/2 of the flour mixture. Repeat the layers, then place third layer of potatoes on top. Pour hot milk over all, then pour over butter. Cover and bake at 350° for 30 minutes. Uncover and bake 60 to 70 minutes longer until tender.
Combine first 4 ingredients. Beat well. Sprinkle nutmeg on top.
Separate flower buds and short stems from stalks. Cook bacon crisp and crumble. Mix bacon and other ingredients. Pour sauce over broccoli salad just prior to serving. Refrigerate leftovers, if any.
Mix ingredients together, except black olives. Add after adding Miracle Whip. (Refrigerate to keep cool.)
Combine all ingredients. Roll into balls. Roll balls in powdered sugar. Chill overnight.
Cook the dates, margarine and sugar until gooey. Remove from stove. Add egg; stir and cook 5 minutes more. Remove from heat. Add pecans and Rice Krispies. Roll in logs. Roll in coconut. Chill and slice. Refrigerate.
Heat oven to 350°. Blend together cake mix, pie filling and eggs in a large bowl. Beat at medium speed for 2 minutes. Combine sugar and cinnamon. Spread half the cake mix in a greased 13 x 9-inch pan. Sprinkle with half the cinnamon and sugar mix. Repeat with rest of cake mix and cinnamon and sugar. Bake 30 to 35 minutes until wooden pick comes out clean.
Make Kool-Aid following directions. Chill all beverages. Just before serving, pour Kool-Aid and Coke into punch bowl. Add ice cream, a scoop at a time. Pour in ginger ale and serve. Yields 32 servings.
Mix together. Do not grease pan. Bake at 350° for 1 hour.
In a small saucepan, melt butter and blend in flour, salt and pepper. Slowly blend in cream and lemon juice, stirring constantly until the mixture is thickened. Add lemon peel and simmer for 2 minutes. Add parsley and serve over fish steaks.
Dissolve yeast, sugar and warm water. In a heavy saucepan, combine cornmeal, sugar, shortening, salt and milk. Cook until thickened, stirring often. Cool until lukewarm. In a large bowl, combine corn and eggs. Stir in yeast mixture and cooled cornmeal mixture. Mix thoroughly; then stir in 5 cups flour.
Cream together the sugar and oleo. Add Hershey's syrup and flour. Add the eggs one at a time, beating about 1 minute after each egg. Bake in a greased 9 x 13-inch cake pan 40 to 45 minutes at 350°. Frost with cream cheese frosting.
Preheat oven to 425°. Melt butter in a saucepan. Stir in flour. Cook, stirring, for 2 minutes. Slowly add broth, cream, pepper and salt. Cook 5 minutes, stirring, until thickened, and stir in vegetables and turkey. (Can be replaced with chicken.) Top with biscuits or dumplings. Bake 30 minutes or until biscuits are done all the way through.
Brown the the ground beef. Drain fat. Add seasoning mix. Stir in the tomato sauce, water and vinegar. Heat thoroughly.
Saut the onion in butter in a small skillet until tender. Combine the sauteed onion with the cheese, bacon, mustard, Worcestershire sauce and mayonnaise in a bowl and mix well. Divide the mixture into 18 portions. Shape each into a 4-inch log. Place a log on each crepe and roll up to enclose the filling. Arrange seam side down in a greased baking pan. Bake at 375° just until the cheese melts. Cut each crepe into 3 pieces to serve as hors d'oeuvres and arrange on a serving plate. Yield: 54 hors d'oeuvres.
Mix butter, cream cheese and flour until smooth and creamy. Place dough in wax paper in refrigerator overnight. Roll out on floured board about an eighth-inch thick. Cut into two-inch squares. Fill with prune filling, walnuts or preserves. Roll into crescents. Bake at 375° until light brown; about 20 to 25 minutes. Sprinkle with powdered sugar when cool.
Cook first four ingredients together; strain and put back into pot. Mix sugar, flour and water, then add to the soup.
Measure sifted flour. Add 1/2 cup of the sugar and sift together 4 times. Combine egg whites, salt, cream of tartar and flavorings in large bowl. Beat with flatware whip, eggbeater or at high speed of electric mixer until whites are stiff enough to hold up in soft peaks but are still moist and glossy. Add remaining sugar in four additions. Bake in a 10-inch tube pan at 375° for about 30 to 35 minutes. Cool in pan upside-down 1 hour. Then loosen from sides and center tube with knife.
Sift flour with soda and salt. Mix in order given. Pour into bread tin, greased. Bake at 350° for 60 to 70 minutes. Remove from pan and cool on rack.
Combine first 4 ingredients and spoon into wraps. Wrap and place in baking dish. Cover with remaining soup and cheese. Bake at 350° until bubbling.
Mix the vinegar, sugar, garlic salt and Worcestershire sauce together. Add the onion and beets with juice to the mixture. Stir gently to avoid breaking up the beets. Refrigerate to store. Makes a large amount.
Brown beef; set aside. Spray skillet with nonstick cooking spray and set over medium heat. Add onion and celery; cook, stirring occasionally, until vegetables are softened, 2 to 3 minutes. Add tomatoes, beef, salt and pepper; mix well. Cook until beef is heated through and vegetables are tender, 5 to 7 minutes. Add cheese; melt well, then add noodles and heat 2 to 3 minutes. Serve at once.
In a greased 2-quart casserole, place alternate layers of oysters and crackers, dotting each layer with margarine or butter and sprinkling with small amount of pepper. End with layer of crumbs. Add milk until liquid almost reaches top of casserole. Dot with remaining margarine or butter. Bake at 350° until browned, 45 to 60 minutes. Use all oyster liquid. Makes 6 generous servings.
Place a layer of strips in 9 x 13-inch pan. Dab with liquid smoke, garlic salt, sugar and pepper. Layer until pan is full. Let stand overnight in refrigerator or at least 12 hours. Dry in oven at 125° until desired texture.
Thaw potatoes for 30 minutes. Mix with rest of ingredients, except breadcrumbs. Bake at 375° for 45 minutes. Cover with breadcrumbs or crushed cornflakes. Bake 15 minutes longer.