HumbleIntelligence/food-ner-1-Million huggingface dataset:
Layer ingredients as listed. Bake at 350°. When it bubbles, remove from the oven and put a can of refrigerator biscuits (baked according to directions) on top of casserole.
Combine first 6 ingredients and mix well. Combine eggs, milk and vanilla. Stir into dry ingredients. Pour into shell. Bake at 350° for 45 minutes or until set.
Cream until fluffy the sugar, butter and egg. Mix flour (both kinds), soda and salt. Then add to creamed mixture. Chill. Shape into balls. Roll in 2 tablespoons of sugar and 2 teaspoons of cinnamon, mixed together. Place 2-inches apart on ungreased cookie sheet. Bake 10 minutes in 400° oven.
Mix all ingredients and pour into greased pan. Bake at 350° for 40 or 45 minutes, depending on your oven.
Make Jell-O with hot water and put in refrigerator until thick. Fold in remaining ingredients and put in refrigerator until firm.
Dissolve yeast in warm water. Add honey, salt and flour; knead. Roll pieces and form letters from the pieces. Brush letters with beaten egg. Sprinkle with coarse salt. Bake for 10 minutes at 425°. Enjoy!
Place chicken breasts in baking dish with 1 ounce slice of Swiss cheese on each breast. Mix 2 cans of soup with wine or vermouth and chicken broth and pour over meat. Cover and bake 1 hour at 350°. Melt butter and add stuffing mix. Remove foil and add stuffing mix on top. Bake an additional 15 minutes.
Melt chocolate chips in a glass bowl in microwave for approximately 2 minutes at power level 7. When completely melted, stir in noodles and mix. Drop small mounds on a cookie sheet covered with wax paper. Refrigerate until hard.
Combine sugar, water, vinegar and salad dressing mix; stir and refrigerate 2 hours. Add mayonnaise. Yield: 1 cup.
Combine the last 3 ingredients and heat until cheese melts. Pour over potatoes. Let stand for 1 hour. Bake at 350° for 1 hour. Use 9 x 13-inch pan.
Spray baking dish with Pam. Spread fruit in bottom of dish and arrange bread cubes over fruit. Melt margarine with sugar. Cool and add the beaten egg. Pour over bread.
Heat oven to 375°. In a 2-quart casserole dish, combine all ingredients. Bake 40 minutes or until bubbly around edges.
Mix filling in large mixing bowl. Pour a little filling in bottom of Pyrex baking dish. Layer wafers, bananas and filling alternately to top, ending with filling. Extra whipped topping may be used on top.
Cream butter, margarine and cream cheese. Mix sugar, then eggs. Add flour, salt and then vanilla. Start in cool oven at 275° for 45 minutes, then at 300° for 45 minutes.
Mix cheese, mayonnaise and dressing; spread on rye bread. Place one cucumber slice on top of each slice of bread. Sprinkle with dill weed. Chill and serve.
In large bowl, mix together butter, salt, vanilla and about 1/3 of the supreme powdered sugar until light and fluffy. Alternately add remaining sugar and milk, beating until smooth and of spreading consistency. Stir in chocolate decorettes, reserving some for garnish. Frosts two 8 or 9-inch cake layers or a 13 x 9 x 2-inch cake.
Blend margarine into flour and powdered sugar with pastry blender or 2 knives. Press into 13 x 9 x 2-inch pan and bake at 350° for 30 minutes or until top is brown.
Stir together pretzels, margarine and 3 tablespoons of sugar. Press onto bottom of 9 x 13-inch pan. Bake in 350° oven for 15 minutes and then cool. Combine the cream cheese and 3/4 cup sugar. Mix well. Fold in whipped topping. Spread over pretzel crust and then chill.
Melt oleo in small pan. Add onions and saute. In large bowl, mix potatoes, onions, oleo, soup, sour cream and Cheddar cheese. Set some cheese aside for top. Mix. Spread in 9 x 13-inch pan. Toss; set aside cheese over top. Bake for 1 hour in 350° oven. (I spray pan with Pam before putting in potato mixture.)
Cook onion and carrots in water, then add remaining ingredients. Bake in greased casserole 45 minutes at 350°.
Heat oil. Take biscuits from can. Make hole in center of each biscuit. Drop in oil. When they turn brown, take out and roll in sugar. Serve.
Into a large bowl, dissolve gelatin with boiling water. Stir in cold water. Refrigerate until thickened but not set. Stir in fruit (any combination). Any other flavor gelatin could be used, also.
Boil potatoes 10 minutes; drain. Arrange in 9 x 9 x 2-inch baking pan. Pour margarine over potatoes, sprinkle all sides with salt, pepper and paprika. Turn 2 or 3 times while baking. Bake in 325° oven 1 to 1 1/4 hours. Baste before serving.
Heat oven to 425°. Prepare 10-inch pie pastry; do not bake. In skillet, cook and stir ground beef until brown. Drain; stir in salt, oregano, pepper, onion, crumbs, 1/2 cup tomato sauce and green pepper. Pour into pastry-lined pie pan. Spread cheese evenly over filling. Cover edge with strips of aluminum foil to prevent excessive browning; remove it the last 15 minutes. Bake for 30 minutes. Stir remaining tomato and chili sauce and serve with pie.
Whip the cream cheese until soft and fluffy. Beat in peanut butter and sugar. Slowly add milk blending thoroughly. Fold Cool Whip into mixture, adding Heath pieces. Pour into crust. Freeze until firm.
Mix all ingredients in a large bowl. Store in airtight container. Makes 10 1/2 cups snack.
Boil together the onion, carrots, broth, water and nutmeg. Simmer, covered, until carrots are tender. Cool enough to puree in blender. Puree until carrot mixture is smooth. Add peanut butter while pureeing. Pour into saucepan and stir in cream. Reheat soup, stirring often and serve at once. Serves 6.
Fill a tall glass with ice. Then add vodka, blue curaco, and sour mix. Fill to top with soda. Garnish with lemon slice.
Pour boiling water over sugar, salt and shortening. Stir until shortening is melted. Let cool to lukewarm. Add dissolved yeast. Add egg and mix well. Add flour to make soft dough. Cover tightly and put in refrigerator until ready to use. When ready to use, punch down. Shape into balls and put in a pan or cookie sheet. Let rise until double in size. Bake in a 375° or 400° oven for 15 minutes or until brown.
Day Before: Dice 4 slices of the bread and place in buttered 3-quart size Pyrex shallow baking dish. Mix together in bowl crab, mayonnaise, onion, celery, green pepper, parsley, lemon peel, salt and pepper. Place this mixture in dish over the diced bread. Cover mixture with remaining whole slices of bread (or half slices) to cover mixture completely.
Break up salmon in large bowl. Add potatoes, onions, parsley, lemon juice, salt and pepper. Form into patties. Coat patties with flour. Dip into beaten egg and then roll in bread crumbs. Fry in hot oil until golden brown. Serves 4.
Mix margarine and brown sugar in large bowl. Stir in remaining ingredients just until crumbly. Press mixture against bottom and side of ungreased pie pan, 9 x 1 1/2-inches, building up 1/2-inch edge; flute edge, if desired.
Wrap tortillas in damp paper towels; microwave for 15 seconds. Brush tortillas with vegetable oil (keep tortillas warm). Combine chicken, cheese and onions. Place chicken mixture in center of tortillas. Fold left and right sides toward center. Fold up bottom and top; secure with toothpick. Place in lightly greased baking sheet. Bake at 425° for 10 minutes, or until crisp.
Cream together butter, sugar, egg and vanilla. Sift salt, baking powder and flour; add to mixture. Chill 1 hour, roll out and cut with cookie cutter. Bake 6 to 8 minutes at 350°.
Flatten rolls and bake according to directions. Mix next 3 ingredients together. Cool rolls. Spread dressing mix on top of rolls; add chopped vegetables. Sprinkle shredded cheese on top.
In the large bowl of an electric mixer, beat egg whites on medium speed until they hold soft moist peaks. Add sugar, about 1 tablespoon at a time, and beating constantly until meringue is thick and glossy. Add 1 cup of crushed strawberries. Beat on medium speed just to blend. Transfer meringue mixture to a freezer container. Cover well. Freeze at least 1 hour until solid. Serve and put berries on top.
Boil water. Thoroughly dissolve orange jello and tapioca pudding in water (the tapioca will tend to settle and clump if not stirred completely). Refrigerate until partially set (2 to 3 hours). Thaw Cool Whip and stir into partly set jello until it is mixed and smooth. Stir in oranges and refrigerate until ready to serve. Also good with raspberries and raspberry jello or strawberries and strawberry jello, etc.
Mix the first 7 ingredients, shape into approximately 20 to 25 meatballs. Bake at 400° for 20 to 25 minutes in an ungreased 13 x 9-inch pan. Add chili sauce and grape jelly in a slow cooker. Mix together and add meatballs. Cook on low to warm through.
Preheat oven to 375°. Butter a 1-quart baking dish or 9-inch Pyrex dish. Arrange slices in dish. Mix half of the brown sugar with cinnamon and nutmeg; sprinkle over apples. Add juices and zest.
Combine water, sugar and coffee in a pan and bring to a full boil. Skim the top and cool. Pour into a container. Add vodka, coffee beans and vanilla beans. Store in a cool dark place for 3 weeks. Strain. Ready to serve. Pour into a 1 qt. mason jar and drink from jar.
Combine flour, baking powder and salt. Cut in shortening and add milk. Turn dough onto floured surface. Roll dough into 18 x 12-inch rectangle. Spread sausage over dough. Roll dough into jelly roll. Cover. Refrigerate 1 hour. Slice dough into 1/4-inch slices. Bake at 350° for 20 minutes. Makes 3 1/2 dozen.
Cook rice and cool. Add the Cool Whip and cream cheese. Add the fruit all together. Put in refrigerator and let set for about 1 hour or two.
In 9 x 13-inch pan, combine ingredients, folding all into potatoes. Bake 1 1/2 hours at 325°.
Dissolve gelatin in water; cool. Add pineapple, 7-Up, marshmallows and bananas. Chill until firm. Mix flour and sugar; add egg, then pineapple juice. Cook, stirring constantly. Take from heat and add butter. When cool, add cream, whipped. (Dream Whip may be used.) Spread on gelatin layer.
Cream butter and add sugar gradually, then add remaining ingredients. Pour into a pastry shell; turn oven to 350°. Bake in hot oven 10 minutes, then reduce heat and bake for 50 minutes or until brown and firm.
Beat butter and sugars. Add egg and beat. Add juice and vanilla. Add flour, salt and soda; then peel and pecans. Shape into two 1 1/4 rolls. Wrap in waxed paper. Chill until firm. Slice 3/16-inch thick. Bake on ungreased baking sheet at 375° for 8 or 9 minutes.
Mix together and store covered. Mix 1 to 2 teaspoons with a cup of hot water. Delicious!
Mix the pineapple, lemon juice and box of pudding. Add oranges, fruit cocktail and the bananas, diced.
Boil potatoes after cutting in wedges, leaving skins on; drain when soft. In large bowl, add Italian dressing to potatoes with celery seed, dill and sugar. Refrigerate 2 hours. Add Kraft salad dressing and heat in microwave until warm. Serve warm.
Spray baking dish with Pam. Combine all ingredients and place in baking dish. Bake at 350° for 1 hour.
Mix cucumbers and onions together and place in a wide-mouth gallon jar. Mix all other ingredients together and heat to boiling, making sure that all sugar dissolves. Pour mixture over the cucumbers and onions. Let cool and store in refrigerator.
Preheat oven to 325°. Beat eggs, oil and sugar. Sift all dry ingredients and add to egg mixture. Blend well. Makes a thick batter. Add diced apples and stir. Put into a 13 x 9-inch baking dish and spread around. Bake 1 hour.
Mix flavor package from Ramen noodles, oil and vinegar; set aside. Mix cabbage, sugar, salt, pepper, almonds and sunflower seeds; mix in vinegar and spices mixture. Chill 2 to 3 hours. Just before serving, crush noodles and mix with cabbage.
Heat together all ingredients. Place in casserole. layer of chicken mixture, layer of flour tortillas (cut in quarters) and layer of chicken mixture. Bake at 350° for 30 to 40 minutes.
Soak raisins in hot water. Sift dry ingredients. Beat eggs until light and foamy. Gradually add sugar to eggs and continue to beat until mixture is pale in color and thick in texture. Do not underbeat. Drain raisins. Add water and vanilla to egg mixture. Fold in dry ingredients. Add apples and raisins. Pour batter into a 9-inch square pan, sprayed with nonstick spray. Bake at 350° for 35 to 45 minutes, or until golden brown. Yields 9 servings.
Saute ground beef and onion. Drain off excess drippings and add rest of ingredients. Mix thoroughly. Pour 1/2 jar of spaghetti sauce in baking pan. Cook manicotti noodles, drain and stuff with meat mixture. Place in baking dish with sauce. Pour the rest of the sauce over the top of the noodles and spread extra cheese on top. Bake at 350° for 30 minutes.
Whip Miracle Whip salad dressing and Cool Whip to make dressing. Combine apples, marshmallows, celery and walnuts. Add enough salad dressing to moisten. Chill. Add apple slices before serving. Makes 6 to 8 servings.
Mix all the ingredients together, then roll into balls and then put meatballs in a pan of water. Let boil for about 20 minutes, then drain and put meatballs in crock-pot and pour spaghetti sauce over them and let cook all day.
Wash lobster tails. Parboil lobster tails by dropping in boiling chicken broth for 2 minutes. Douse in cold water to cool. Cut membrane on underside of shell and remove meat. Put empty shells back in broth. Cut lobster meat into bite sized pieces, sprinkle with Madeira and set aside. Add carrots, onions, bay leaf, marjoram and wine to broth and shells. Bring to a boil, cover and simmer 30 minutes. Line a colander with layers of cheesecloth. Place over a bowl and strain mixture through it. Let stand for a few minutes to get all liquid. Melt butter in large saucepan. Stir in flour; mix until smooth. Add lobster broth, milk and tomato paste. Simmer about 10 minutes, stirring, until smooth and thickened. Remove from heat; add lobster meat, heavy cream, salt and coarse pepper to taste. Serves 6.
*Flavor of jello determines color of punch you want. Strawberry or cherry is red, lemon is yellow, lime is green; add food coloring for desired color.
Beat margarine and sugars until creamy. Add eggs, milk and vanilla; beat well. Add flour, baking soda and salt. Mix well. Stir in oats, chips and nuts. Drop on ungreased cookie sheet. Bake at 375°. Makes about 5 dozen.
Chop tomatoes and onions. Puree 1 tomato and peppers in blender. In a bowl, mix all ingredients. Add salt to taste.
Mix flour, salt and shortening. Add 1/4 cup water and mix. Roll this as a pie crust. Spread mixture of 3/4 cup sugar and 1 stick margarine (softened) on the crust. Roll like a jelly roll and cut into 1-inch thick crossways. Lay flat in a 9-inch pie pan and bake at 350° until brown.
Put sugar, milk and margarine in pan; mix and bring to hard boil. Let boil for one minute then remove from heat and quickly add remaining ingredients. Stir together and drop on waxed paper. Allow to set and enjoy.
Combine caramels and 1/3 cup milk on top of double boiler. Stir until caramels melt. Combine cake mix, remaining milk and margarine. Blend until mixture holds together. Stir in nuts. Press 1/2 of mixture into a greased 9 x 13-inch pan and bake 6 minutes at 350°. Remove from oven and sprinkle chocolate chips on top and pour caramel mixture over them. Crumble remaining cake mixture on top of caramel and bake at 350° for 15 to 20 minutes. Cool slightly and cut into bars.
Crumble Bleu cheese; set aside some for garnish. In mixing bowl, combine cheese with the rest of the ingredients. Beat with electric mixer until fluffy. Sprinkle with reserved cheese. Store in an airtight container in refrigerator. It will keep indefinitely and the recipe may be doubled.
Mix first 4 ingredients in bottom of roasting pan. Place chicken on top, then sprinkle onion soup mix over all. Cover tightly. Do not take cover off until done. Bake 1 1/4 hours at 350°.
Mix together and beat well. Bake in 3 9-inch round layer pans at 350° for 30 minutes.
Heat to boil chicken, 1 onion, salt and pepper. Reduce heat and simmer for 30 minutes or until fork-tender. Save 3 1/2 cups of chicken broth (4 cups if not using sherry). Remove meat in large pieces, discarding bones and skin. Cook spaghetti as label directs. Drain and place	in a greased baking dish.
Place brisket in large piece of foil or in cooking foil. If too big for crock-pot, cut in half and stack. Sprinkle generously with liquid smoke and celery, onion and garlic salt. Wrap well and put into crock-pot and cook for 1 hour on high, then turn to low for 8 to 9 hours. Slice thinly and cover with barbecue sauce.
Mix cake according to package directions. Fill paper baking cups in muffin pan 2/3 full. Cream the cheese with the sugar. Beat in egg and salt. Stir in chocolate pieces. Drop 1 rounded teaspoonful of the cheese mixture into each cupcake. Bake as the package directs. Makes 30 cupcakes.
Crush or pulverize wafers in food processor. Combine crumbs with melted butter and press into bottom of 9-inch spring-form pan or 9-inch pie pan. Melt chocolate in double boiler over hot, not boiling, water or in microwave. Allow to cool slightly. Beat together melted chocolate, cream cheese, sugar and vanilla in large bowl. Fold nuts into creamed mixture. Whip cream until peaks form. Beat about a fourth of the whipped cream into the cheese mixture, then gently fold in remaining cream. Pour filling into chocolate crumb crust and freeze at least 4 hours or overnight. Remove 10 minutes before serving.
Blend first 4 ingredients together with mixer. Put in a 9 x 13-inch pan. Blend remaining ingredients and pour over first mixture. Bake at 350° for 1 hour.
Pour cooked potatoes and onions into buttered baking dish. Mix the remaining ingredients and pour over potatoes. Bake about 30 minutes.
Heat oil in large skillet over medium heat. Add beef; cook and stir until no longer pink. In small bowl, combine jelly, cornstarch and mustard; blend well. Add jelly mixture and frozen vegetables to meat. Cover and simmer 5 to 7 minutes until vegetables are crisp-tender, stirring frequently. Serve over rice, if desired. Preparation time: 20 minutes. Makes 4 servings.
Sift all dry ingredients into an ungreased cake pan, 9 x 13-inch. Make 3 holes in dry mixture. Into one hole, pour vinegar, into another hole	put vanilla and the last hole the oil. Pour water over the entire mixture and mix with a wooden spoon until well blended. Bake at 350° for 35 to 45 minutes. Check for doneness with toothpick in center of cake. Makes a very moist chocolate cake.
Make a crust out of the crackers and melted margarine. Press into a 9-inch pie pan. Bake at 375° for 8 minutes.
In a very large skillet, fry the bacon until done. Drain most of the grease off. Place the chopped cabbage with the onion in the skillet with the bacon and cook over medium heat for 15 to 20 minutes. Season with the pepper.
Place butter in 3-quart casserole. Heat in microwave on High for 1 minute or until melted. Add chocolate morsels. Heat in microwave on Medium for 3 to 3 1/2 minutes or until chocolate is melted. Cool chocolate enough so that marshmallows won't melt when stirred in. Add nuts as well. Allow to stand until stiff enough to form rolls. Spread coconut on two 1 to 1 1/2 foot each sheets of wax paper. Divide marshmallow mixture in half. Form in long rolls on coconut. Coat all sides of rolls evenly with coconut. Store in refrigerator until firm. Cut in 1/4 to 1/2 inch slices.
Brown sausage and drain. Cook onion, bell pepper and celery until tender. Boil water; then add rice and soup mix after it comes to a second boil. Then boil 7 minutes longer. Add sausage, onion, bell pepper and celery to rice. Simmer for 15 minutes; then bake, covered, for 20 to 40 minutes at 350°.
Cook pasta to al dente. Rinse anchovies in lukewarm water and place in milk. Soak for 1/2 hour. Saute onion and garlic in oil. Remove anchovies and discard milk. Dice anchovies and add to pan. Cook for several minutes until anchovies begin to come apart. Add spaghetti sauce and cream and mix thoroughly. Add pepper and cheese. Serve over pasta. Serves 4.
Combine the ingredients and pour into a greased 3-quart casserole dish. Mix 2 cups crushed corn flakes with 1/4 cup margarine. Sprinkle on top of casserole. Bake at 350° for 45 minutes.
Combine peanut butter and sugar; mix well. Stir in egg and vanilla. Roll into 48 balls. Place on ungreased pan. Flatten with floured fork. Bake at 350° for 10 minutes. Allow to cool before removing from cookie sheet. That's all there is to it. Enjoy.
Cook squash and onion in small amount of water until tender. Crumble bread. Mix in egg, margarine, salt and pepper. Bake in dish. Top with cheese; bake at 350° for 15 minutes.
To milk, add lemon juice and baking soda; set aside. Cream brown sugar and shortening. Add egg. Mix in sour milk mixture and flour. Fold in rhubarb and vanilla. Pour into prepared 9 x 13-inch pan. Sprinkle with mixture of 1/4 cup sugar and 1 teaspoon cinnamon. Bake at 350° for 45 to 50 minutes.
Add water to raisins and boil for 10 minutes. Remove from heat and add shortening. Cool.
Combine potato flakes, oleo, water and sugar and mix well. Add water and biscuit mix. Blend all ingredients to a soft dough. (May add more cold water if needed.) Turn out and work about ten turns. Roll to 1/2-inch thickness. Cut. Place on ungreased baking sheet. Brush tops with milk. Bake 13 to 14 minutes at 425°.
Mix the first 4 ingredients together and spread into a 9 x 13-inch baking dish. Bake at 350° until slightly brown. Cool completely.
Mix the first 3 ingredients. To this mixture, add the next 4 ingredients. Add the garlic salt and catsup. Top with bacon. Bake for 45 minutes at 350°.
Mix all ingredients well, then add stewing meat. Bake in oven at 350° for 3 to 4 hours until meat is tender. Cover while baking. Add water, if necessary. Serve over noodles or rice.
Brown meat over medium heat, stirring to break up, when all red is gone, remove to a dish and cook onions in fat until translucent, while onions cook, lightly beat the eggs and milk with sour cream and caraway seed. Drain onions and meat well. Place evenly in pie shell. Pour the sour cream mixture over meat. Bake in a 350 degree oven for 35 minutes or until pastry is nicely browned and egg sour cream mixture is set. Let stand 10 minutes before serving. Serves 6.
Cut chicken into serving size portions; wash and pat dry. Pour buttermilk into a large bowl; add chicken pieces. Cover and refrigerate for at least 1 1/2 hours. Mix flour, salt, garlic powder and cayenne pepper. Drain chicken and dredge through the flour mixture, shaking off excess flour. Let chicken stand 20 minutes at room temperature. Melt butter in a heavy small skillet or saucepan over low heat; stir in honey and bring to boil. Add pecans and simmer 15 minutes. Meanwhile, heat 1/2 to 3/4-inch of oil in a large, heavy skillet to 375°. Add chicken in small batches (do not crowd) and fry until crisp, golden brown and cooked thoroughly (about 7 minutes per side). Drain on paper towels. Arrange on platter; pour over the chicken the honey-pecan glaze. Serve immediately.
Dump in bowl and stir together. Spray a 9 x 13-inch pan. Pour in batter and bake 25 minutes at 350°.
Combine all ingredients. Bake at 350° for 8 to 9 minutes.
Combine. Heat and simmer. Use with ribs or any meat on the grill. A favorite!
In a medium saucepan combine 1 1/2 cups parsley, 1 cup watercress, shallots, water and 1 teaspoon salt. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Strain; reserve liquid. Set aside.
Saute meat and garlic in oil until brown, drain. Add tomato sauce, salt, pepper and oregano.	Cover and simmer 15 minutes.
Mix all ingredients well. Drop by spoonfuls in hot oil. Cook until well browned. Drain on paper towels.
Wash and cook beets until skin peels off. Combine remaining ingredients together. Pack beets in jar, pour liquid to fill jars.
Peel, core and chop tomatoes. Cook tomatoes for 1 hour and then add rest of clean chopped vegetables and spices. Bring to a boil and simmer for about 15 minutes and then jar. Makes about 16 pints.
Dissolve gelatin in boiling water. Let stand about 10 minutes to cool. Add champagne. Chill until slightly thickened.
Mix all ingredients in a 2-quart casserole. Cover tightly. Bake at 300° for 3 hours. Do not peek. Serve over rice or noodles.
Bake for 1 hour at 350° in a tube pan. Frost with 7 minute frosting.