HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large saucepan combine all ingredients. Blend well. Simmer over low heat, 10 to 15 minutes. Serve warm. Yields 24 (1/2-cup) servings.
Combine condensed milk and Key lime juice, mix lightly. Add egg yolks and cream cheese. Blend until smooth and pour into prepared pie crust. Mix egg whites until stiff, slowly add sugar and cream of tartar. Bake at 375° for 5 to 10 minutes or until peaks are brown.
Heat broiler. Grease a baking sheet with 1 teaspoon oil. Place tomatoes in a single layer. In a small bowl, mix remaining oil, garlic, parsley and pepper; drizzle over tomatoes and sprinkle with cheese. Broil 5 inches from heat, about 3 minutes or until cheese is golden brown.
Mix all dry ingredients. Add remaining ingredients and pour into a large greased and lightly floured loaf pan. Bake at 350° for one hour. Makes one large loaf.
Dissolve jello in boiling water. Let thicken, then add crushed pineapple, cherries and cottage cheese. Decorate with additional	cherries, red and green. Refrigerate until firm. Serve with mayonnaise.
Mix first 9 ingredients together. Add box of Jiffy cornbread mix. Bake in greased pan or muffin tins at 350° for 35 to 40 minutes.
Melt grease in a heavy iron skillet until grease is very hot. Add part of hot grease to meal and milk mixture. Place two tablespoonfuls of the mixture at each of the flour sides of the skillet. Dip a spoon in water and smooth lightly over the tops of corn cakes. Turn cakes when the bottom is browned. Drain the cakes on paper towels, then split each one and make a heavenly sandwich, using cheese, tomatoes or corned beef with butter or mayonnaise. Recipe should make eight corn cakes. Watch out. Don't eat too many.
Chop or grind peppers fine. Combine all ingredients except Certo. Bring to boil (rolling), remove from heat, let stand 5 minutes. Add Certo. Pour into hot jars and seal. Makes 3 1/2 pints.
Mix all of these ingredients and pour in sheet cake pan and bake at 350° for 30-35 minutes or until brown.
Sift all 4 dry ingredients together. Add egg, melted butter and milk. Drop by teaspoons into boiling broth and cook 18 minutes without lifting lid.
Brown ground beef and chopped onion. Add enchilada sauce, peppers and soups. Layer crushed Doritos, meat mixture and grated cheese twice. Bake until heated through in 350° oven.
Mix all ingredients. Put in casserole. Top with buttered bread crumbs and cook about 30 to 40 minutes at 350° and top is brown. Serves 8.
Brown ground beef; drain. Add onion, diced. Add Ranch Style beans, Ro-Tel chili, cream of mushroom soup, cream of chicken soup, salt, pepper and chili powder to taste. Cook for about 15 to 20 minutes or until onion is cooked. Place in bowls over a layer of Fritos.
Melt oleo in 9 x 13-inch pan. Sprinkle cracker crumbs. Sprinkle coconut and chocolate chips. Pour Eagle Brand milk over the mixture. Sprinkle nuts over the top. Bake in 350° oven for 25 minutes.
Cream shortening, sugar and eggs together until it becomes light and foamy. Mix salt, flour, baking powder, soda, cinnamon, nutmeg and oatmeal together. Add raisins and nuts. Add vanilla to creamed shortening,	sugar and eggs. Mix well. Add all the dry ingredients to the mixture. Drop by teaspoons to a greased cookie sheet. Bake for 12 to 15 minutes at 350°. Makes 16 dozen.
Cream butter and sugar. Add eggs. Sift flour, baking powder and salt	together. Add	milk and flour alternately. Beat until smooth. Bake in three 9-inch cake tins. Cook 25 to 30 minutes at 350°.
Mix together; store in refrigerator until ready to use. When ready to use, use 2 tablespoons mix in saucepan and 1 cup liquid (makes 1 cup sauce).
In medium size heavy saucepan, combine brown sugar, cocoa, cornstarch and salt. Mix well. Stir in water; cook over medium-high heat, stirring constantly, until mixture comes to a boil and thickens. Stir in vanilla. Serve warm. Store in refrigerator. Makes 1 1/2 cups.
Bake cake in 2 layer cake pans. Slice in half horizontally, after cooling. Prepare pudding, following directions on box. Layer the ingredients in a punch bowl, starting with Cool Whip, then pudding, candy bars and cake. Continue layering until all are used. Store in refrigerator until ready to serve. Enjoy.
Line bottom of 12 x 8-inch baking dish with 8 slices of pound cake. Top with strawberry slices and 1 cup blueberries. Spread thawed Cool Whip over fruit and use remaining fruit for stars and stripes design.
Place first four ingredients in a saucepan; bring to a boil and boil hard for only one minute, but no longer. Remove from heat and add oatmeal, peanut butter and vanilla. Mix thoroughly. Drop by teaspoon onto wax paper. Let cool completely.
Mix jello with 1/2 cup boiling water. Add rest of water and marshmallows. Stir until dissolved. Add rest of ingredients. Pour into mold and chill.
Mix together and cook until thick. Add cooked fresh or canned beets and 1 tablespoon butter or margarine. Heat thoroughly and serve.
Preheat oven to 350°. Beat eggs; add condensed milk, apples, water, cinnamon, margarine and vanilla. Stir in bread and raisins, completely moistening. Turn into a buttered 9-inch baking pan. Bake 1 hour or until firm. Cool slightly. Serve warm with whipped cream.
Cook broccoli according to directions. Arrange in bottom of casserole. Top with chicken. Combine soup, mayonnaise and lemon juice. Pour over chicken; sprinkle with cheese. Combine crumbs with butter and sprinkle on top of casserole. Bake at 350° for 20 minutes.
Break cooked chicken into small chunks. Heat soup. Mix chicken and all ingredients except stuffing into soup. Pour into greased casserole dish and cover with 1/4 inch of stuffing. Bake at 350 degrees for 20-30 minutes.
Heat juice from cherries to dissolve jello. Add rest of ingredients. Chill and serve in squares.
Cream butter and sugar. Add eggs and vanilla; beat together. Mix together flour and nuts; add to mixture. Chill several hours. Form 1-inch oblong rolls (approximately 4). Cut in round disks. Place 2-inches apart on greased cookie sheet and bake at 375° for 8 to 10 minutes or until brown. Yields 4 to 5 dozen.
Bring 8 cups water to a boil in a Dutch oven. Dice potatoes into 1/2-inch cubes and add to boiling water. Add salt, butter and garlic powder. Cook potatoes until tender. Add milk and cheese. Use potato masher and mash while hot. This will thicken mixture. Serve garnished with parsley flakes.
Combine flour, baking powder and salt. In large bowl, combine margarine, peanut butter, sugars and vanilla. Beat until creamy. Add eggs, one at a time. Beat. Add flour mix. Stir in 1 cup of chocolate chips. Spread mix in 15 x 10 x 1-inch pan. Bake at 350° for 35 minutes. Remove from oven and spread remaining chips over top, spreading until all melted. Cool and cut; serve.
Preheat oven to 350°. Grease a large shallow baking dish or skillet. Combine water and milk. Heat to simmer. Add the corn meal, salt, sugar and butter and stir over medium heat until the mixture is thickened, about 5 minutes. Remove from the heat. Beat the eggs with the baking powder until very light and fluffy. Then add them to the corn meal mixture. Mix well. Pour into the prepared dish and bake at 350° for 45 to 50 minutes. Serve hot.
Heat cup of vinegar with 7/8 cup sugar until sugar dissolves. Cool. Pour 3/4 cup oil over cabbage, onion, green pepper, sugar, salt, celery and mustard; mix well. Stir in vinegar/sugar dressing; mix well and refrigerate overnight.
Preheat oven to 300°. In a lightly greased 2-quart casserole, combine milk, rice, sugar and salt. Bake, uncovered, for two hours, stirring every 30 minutes. Add raisins during the last 30 minutes of baking. Stir in surface crust. Upon standing, rice will absorb milk remaining in casserole. Sprinkle with nutmeg.
Cook hamburg. Mix soup with 1 can of milk. Combine with hamburg. Place in 9 x 13-inch pan. Cover with sliced cheese and Tater Tots. Bake uncovered at 325° for 1 1/4 hours.
Cook noodles. Saute meats and drain grease. Add tomatoes and sauce to meats; keep separate. Beat eggs, cottage cheese, parsley and salt and pepper to taste. Layer to these directions: (1) place a skimpy layer of meat on bottom of glass dish (a large rectangular dish is best); (2) place 3 strips of noodles onto this; (3) place 1/2 cottage cheese mixture on top of noodles; (4) place Mozzarella cheese over entire area; (5) place another layer of meat; (6) place another layer of noodles; (7) add cottage cheese mixture; (8) place another layer of Mozzarella cheese; (9) another layer of meat and (10) sprinkle Parmesan cheese over. Bake 40 minutes at 375°. Let set up 45 minutes before serving.
Mix together the rice and broccoli; place in a greased casserole dish. Top with the chicken. Combine the can of mushroom soup, 1 can of broth from cooking the chicken, mayonnaise, lemon juice and curry to taste (1 tablespoon at least). Pour over chicken. Top with grated cheese. Can be made ahead of time, refrigerated and then cooked.
Cook ground beef and sausage until brown. Drain off fat. Add Lipton soup mix and 2 cans Ro-Tel. Stir. Cut cheese in chunks. Add to meat mixture. Cook on medium-low heat until cheese melted. Serve with choice of chips or corn chips.
In large roaster, put beef brisket, potatoes and carrots. Cover brisket with ketchup and pour vermouth over top of ketchup. Bake at 350° until soft, about 20 minutes per pound.
Melt margarine and mix with sugar. Add eggs, flour, salt and flavoring. Mix well. Pour batter into 9-inch iron skillet which has been lined with aluminum foil, shiny side up. Cover top with almonds and sprinkle on sugar. Bake 30 minutes in 350° oven. May take longer in some ovens, cake should be light brown. Remove cake from pan when it cools and peel off foil. Do not remove foil while it is hot. Wrap tightly to store. Freezes well. Recipe from Billy Joe Brown at Christian Women's Club breakfast.
Grease and flour pan. Cream sugar and butter. Add eggs and flour; beat and add fruit and nuts. Spread 1 inch thick. Bake 1 hour at 325°.
Mix all ingredients together and add pecans. Bake in a 9 x 13-inch pan at 350° for 35 to 40 minutes. Do not overcook.
Cream together all ingredients except chocolate. Pat into large greased rectangular baking pan or a cookie sheet. Bake 15 minutes at 375° or until light brown. Remove from oven and cover with 6 to 8 Hershey bars or a layer of chocolate chips. Spread chocolate as it melts. Cut while still warm and soft (into bars). Refrigerate. Very rich!
Place stew beef into baking dish. After mixing the first 7 ingredients, pour over the meat and cover with metal foil. Bake at 375° for 2 hours.
Layer ingredients in order listed. Top with Parmesan cheese. Slice 3 boiled eggs over top.
In wok or large skillet, heat the oil briefly. If using fresh garlic and/or ginger, add and stir-fry for 15 seconds. Add the broccoli, carrots and onions, tossing the vegetables to mix them well. Add the water, cover and cook for 3 minutes over medium heat. Remove cover and turn the heat to high. Cook the vegetables, stirring them 5 minutes longer or until the vegetables are tender-crisp. If using garlic powder or ground ginger, add and mix in soy sauce. Remove from heat and serve.
Pour syrup into saucepan; boil rapidly, uncovered, for 5 to 8 minutes. Let stand 15 minutes. Cream the sugar, butter, salt and flour. Add eggs, syrup and vanilla; mix well. Sprinkle nuts into mixture in unbaked 9-inch pie shell. Bake at 375° for 40 minutes, or until pie is completely puffed across top.
Mix well and keep covered in the refrigerator until ready to serve. Refrigerate leftovers.
In small saucepan, melt butter. Add salt, dill weed, onion, 4 tablespoons sugar, dill seed and cottage cheese. Heat and stir until lukewarm. Meanwhile, in 1/2 cup water, add 1/2 teaspoon sugar, ginger and yeast. When this gets bubbly and begins to rise, pour first mixture into large bowl and add soda, then add yeast mixture, eggs and cheese. Add flour; beat well. Cover with wax paper. Set in warm place to rise until doubled, approximately 30 minutes. Beat down and scrape out on well floured board. Knead slightly. Cut into 6 equal parts. Form each into balls. Set on 2 greased cookie sheets. Let rise until doubled, about 30 minutes. Bake at 350° for 25 minutes. Switch pans. Place foil on top of each. Bake at 325° for 15 minutes. Butter tops. Cool on rack.
Preheat oven to 325°. Cream sugar, shortening and eggs until light and fluffy. Sift 2 cups flour with soda and salt. Blend into creamed mixture. Dice orange slice candy. Mix with 1/2 cup flour and add candy mixture to first mixture. Stir in coconut, chopped nuts and oats. Roll into 1-inch balls. Place on greased cookie sheet and press with fork. Bake at 325° for 10 to 12 minutes. Makes 6 dozen.
Boil the sugar, water and salt 2 minutes. In mixing bowl, put the marshmallow cream and pour hot syrup over this and beat until thick enough to drop on wax paper; beat with spoon.
Mix all ingredients together. Pour in casserole dish. Cover with bacon. Bake at 350° until bacon is done.
Mix all ingredients together in a large salad bowl. Add seasonings, then dressing and top with Parmesan cheese.
Combine eggs and milk. Stir in bread crumbs, onion, salt and pepper. Add beef to mixture and mix well. Put in loaf pan or casserole dish. Bake at 350° for 30 minutes. Pour off excess fat. Combine ketchup, sugar and mustard and spread over loaf. Return to oven for 10 minutes.
Boil together first 4 ingredients for about 5 minutes; remove from stove and let cool. Add gumdrops, cut in small pieces. Add remainder of ingredients. Bake for 1 1/2 hours at 325° in greased pan. Makes 2 loaves.
In 2-quart saucepan, combine soup, water and cheese. Over low heat, heat until cheese is melted, stirring occasionally. Add spaghetti, chicken, pepper and parsley. Heat through, stirring occasionally.
Wash roast in vinegar water and drain. In crock-pot, place roast and sprinkle 1 package of onion soup mix. Cook on low overnight.
Brown meat in oil and add all ingredients, except cornstarch. Cover and cook 3 hours (simmer). Add cornstarch to thicken. Pour goulash over noodles.
Combine all but the rice in a slo-cooker. Bring to a boil on high heat, then reduce heat and slo-cook for 4 hours. Remove the chicken and discard the skin and bones. Measure the remaining liquid and, if necessary, add enough more bouillon to make 2 1/2 cups. Return chicken, liquid and rice to slo-cooker; slo-cook an additional 1 to 1 1/2 hours. Serves 4 to 6.
Cut cucumbers and pour boiling water over them. Let stand for 5 to 6 hours. Mix ingredients in saucepan and boil 5 minutes. Pour over cucumbers that are packed tight in cans. Boil in cans for 5 minutes to seal. Makes about 6 pints.
Chop in large bite size pieces the green peppers, onions, sweet red pepper and mushrooms. Chop the celery in small pieces. Cook all the vegetables in large deep skillet. Simmer until vegetables are cooked but still crunchy. (You may need to add a little tomato paste to thicken if desired.) Serve over rice. Shredded cheese topping adds to the dish.
Place meat in a long, shallow pan. Cover with liquid smoke and sprinkle generously with garlic salt, onion salt and celery salt. Refrigerate overnight. Sprinkle generously with Worcestershire sauce, salt and pepper. Cover with foil and bake at 275° for 5 hours (drain). Combine remaining ingredients to make barbecue sauce and simmer 30 to 40 minutes. Cover brisket with barbecue sauce and bake 1 more hour at 325° to 350°. Cool before slicing.
Cream egg, butter, sugar and vanilla; stir in salt and flour. Pat in rectangle on greased baking sheet, leaving 1 inch around edge. Bake 20 to 25 minutes. Spread chocolate bars on top while hot.
Prepare and microwave crust as directed. Set aside. Place cream cheese in medium mixing bowl. Microwave on High for 1 1/2 to 2 minutes or until cream cheese softens. Add sugar, eggs and vanilla. Beat at low speed with electric mixer until blended. Set aside. Place chocolate in small bowl. Microwave on High for 3 1/2 to 4 1/2 minutes or until chocolate can be stirred smooth 1 or 2 times. Add to cream cheese mixture. Add sour cream. Beat at low speed until smooth. Pour into prepared crust. Place on inverted saucer in microwave. Microwave on High 12 to 15 minutes or until center is slightly set, rotating pie plate every 3 minutes. Let stand for 10 minutes. Chill for 6 hours or until set. Top with cherry pie filling.
Mix 1/2 stick margarine with the Velveeta cheese. Melt together and mix with thawed, drained broccoli. Mix crushed Ritz crackers with 1/2 stick melted margarine. Spread on top of broccoli. Bake at 325° until bubbly and golden on top (approximately 25 minutes).
Break broccoli into flowerets. Cut onions into thin rings. Combine onions and broccoli pieces and add sunflower seeds and raisins.
Bake ribs in a 250° oven 3 hours. Add sauce and bake another 1 1/2 hours. Grill on top of tinfoil that is sprayed with Pam.
In large bowl, combine both mixes. Add the required ingredients (eggs, milk, water, etc.) as each package directs. Mix well by hand or electric mixer. Pour into muffin pans and bake as package directions indicate.
Mix first 7 ingredients until smooth. Mix brown sugar and cocoa. Sprinkle over batter in pan. Pour hot water over top of sugar mixture. Bake at 350° for 45 minutes. Do not overbake. Serve warm or cold upside down.
Preheat oven to 375°. Combine butter, salt, pepper, parsley, and rosemary in a small bowl. Mix well. Cut six 12 inch pieces of heavy-duty foil. Spread appr. 1 Tbsp. butter mixture onto each ear of corn, reserving remaining butter mixture. Place one ear of corn diagonally on each piece of foil. Roll up tightly. Twist ends to seal. Place on a baking sheet. Bake corn for 30 minutes. Untwist the ends of foil and unroll. If desired, fold the edges of foil up around each ear of corn to form a "boat". Top corn with a small amount of remaining butter mixture.
(Ingredients can be increased or decreased to fit your family.) In roasting pan or large flat 9 x 13-inch casserole, put rice, vegetables and mushrooms pieces with water from can and can of chicken broth. Place chicken breasts on top. (I use boneless or boned.) Spice with Italian seasonings or whatever you like. (This is a great, quick dinner.) Cook covered for 30 minutes at 375°, then uncovered for 10 to 15 minutes. Water may need to be added for rice.
Cook macaroni in boiling, salted water until tender. Rinse in cold water. Cook celery, onion, tomatoes, green pepper and seasoning together 30 minutes. Combine drained macaroni, vegetables, seasonings, meat, parsley and 3/4 cup grated cheese. Turn into greased 2-quart casserole. Bake in moderate oven 325° for 1 hour. Top with 1/4 cup cheese last 5 minutes.
Beat eggs 1 minute. Add sugar and shortening and beat 1 minute. Add vanilla and milk. Sift dry ingredients and combine with first mixture. Drop by spoon onto cookie sheet and bake at 350° or 375° until they look done (ovens vary), 8 to 10 minutes. Ice tops when cool (optional).
Simmer chicken 25 minutes. Drain broth and save. Cool chicken; tear into chunks. Cook macaroni in water. Drain. Place macaroni in 2-quart casserole. Sprinkle cheese over. Cover with chicken. Thin soup with broth, 2/3 cup with each can of soup. Pour soup over top of chicken. Top with crushed crackers. Bake at 350° for 30 to 40 minutes.
Boil potatoes until they start to get tender. Drain and return to pan. Add cheese, soup and sausage. Pour into a Pam sprayed casserole dish. Pour in 1/4 to 1/2 cup of milk. Bake at 375° for 30 to 40 minutes.
You will need 1 (1-gallon) glass jar (a "sun-tea" glass beverage server is ideal too!).
Mix ingredients in order given. Pour into a well-greased and floured 9 x 13-inch pan. Bake at 350° for about 40 minutes.
Saute celery in oil until soft; add corn, mushrooms and almonds. Saute for 3 minutes and add rest of ingredients. Serve hot.
Boil lemon rinds with 6 cups water and 2 cups sugar for 5 minutes. Remove lemon rinds. Add vanilla, almond flavoring and lemon juice. Steep regular size tea bags in 4 cups boiling water for 3 to 5 minutes.	Add tea to other ingredients and last add the unsweetened pineapple juice.
Mix all of the ingredients and pour into greased casserole. Bake for 40 minutes at 300°.
Mix 1 stick of butter and graham crackers. Pat into a 13 x 9 x 2 pan. In an electric mixer, mix eggs, remaining butter and powder sugar. Beat together no less than 15 minutes. Spread mixture over graham cracker crust and cover with a single layer of spiced bananas. Spread pineapple over bananas. Cover with Cool Whip and sprinkle with walnuts and cut up cherries. Best when refrigerated overnight. Serves 12.
In a 1 quart serving bowl, combine all ingredients. Cover and refrigerate overnight. Serve with slotted spoon.
Preheat oven to 375°. Combine sliced apples, caramel topping and flour in a bowl. Spoon into a 9 x 12-inch baking dish. Peel apart each biscuit into 2 thinner biscuits and place on top of apples. Combine melted butter, brown sugar and chopped nuts. Spread over biscuits. Bake for 25 minutes.
Whip eggs. Add sugar, salt, flour, oleo and Karo syrup and mix well. Add lemon juice. Pour	into an uncooked pie shell. Let set 10	minutes. Bake	in 400° oven approximately 45 minutes or until it shakes like jello.
Mix all ingredients. Pour into a 9 x 9-inch greased pan. Bake at 325° for 40 minutes. Cut into square bars and roll in powdered sugar.
Drain pineapple. Mix softened cream cheese with Cool Whip for about 2 minutes or until well mixed. Add pineapple; mix thoroughly. Cut cookies in half horizontally; spoon about 1 tablespoon of mixture on bottom half. Replace top. Refrigerate. Makes 20 to 24 cream puffs.
Cream shortening and sugars. Add eggs, vanilla, flour, coconut, Wheaties and leavening agents. Make walnut-size balls. Roll in sugar. Bake at 350° for 6 minutes, or golden brown on a greased pan.
Combine first 9 ingredients, except you can save some of the cheese, tomatoes and bacon to sprinkle on top. Mix sour cream, Miracle Whip and Tabasco sauce together. Combine everything together well and chill. This does not mold.
Put chocolate bits and milk in heavy one-quart saucepan and heat until chocolate is melted, stirring constantly. Add peanut butter and stir until blended. Makes 1 1/2 cups; may be refrigerated.
Melt margarine; add chips and peanut butter. Melt stuff again. Add 1 teaspoon of vanilla flavoring; pour over 9 cups of Rice Chex or Crispix. Stir well. Put 1 1/2 cups of powdered sugar in a gallon plastic bag. Put in Chex mixture and shake, then eat.
Saute all vegetables in garlic until tender. Cook pasta. Over low heat cook 1 quart light cream. When thickening begins, add spices and lightly scrambled egg. Add Parmesan cheese until very thick. Pour over pasta.
Mix the first 5 ingredients. Mix the last 4 ingredients. Place the first mixture into casserole. Add the last 4 ingredient mixture, sprinkling over the top. Bake uncovered at 350° for 30 minutes.
Dissolve Jell-O in boiling water; reserve 1/4 cup. Add strawberries, pineapple and bananas to first Jell-O mixture. Pour into rectangular dish; refrigerate until set.
Preheat oven to 300°. Combine cookie crumbs and butter; pat firmly on bottom of 9-inch spring pan. In a large bowl, beat cream cheese until fluffy. Add condensed milk; beat until smooth. Add eggs and vanilla; mix well. In a small bowl, toss together 1/2 cup chips with flour until the chips are coated; stir into cheese mixture. Pour into prepared 9-inch pan. Sprinkle remaining chips evenly on top. Bake for 1 hour. Cake should spring back when touched lightly---then it's done!! Cool at room temperature. Keep in pan until you serve. Refrigerate later.
Combine 2 1/2 cups flour, 3 egg yolks, 1/2 cup sugar and the butter; mix into a dough. Form into a ball. Cover with plastic and let rest in the refrigerator.
Mix the eggs, butter and sugar in double boiler for 1/2 hour. Cool. Add	to graham crackers, marshmallows and nuts. Spread in an 8 x 8-inch pan.	Top with chocolate chips.
In a heavy saucepan, combine the sugar, milk, and butter; cook on medium-high heat until mixture comes to full boil. Boil for 3 minutes. Remove from heat and stir in the remaining ingredients. Mix until smooth and pour into 9 inch square buttered pan. Refrigerate until set.