HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix in medium bowl the first 5 ingredients. Mix well in a large bowl just until combined the remaining ingredients, adding pecans last. Pour into 2 (8 x 4 x 2-inch) loaf pans sprayed with nonstick spray. Bake 55 to 60 minutes (clean toothpick test). Cool for 10 minutes on wire rack. Remove bread from pans and cool thoroughly on rack. Wrap in plastic wrap and store overnight before slicing. Makes 2 loaves, 16 slices each.
Melt butter and blend with flour. Stir in whipping cream. Drain corn. Put in greased casserole. Salt and pepper to taste. Pour mixture over corn. Bake, covered, for 45 minutes at 350° and uncovered for 15 minutes. Serves 4 to 6.
Mix together in a 2-quart bowl mushroom soup and cheese. Stir in milk, pimento, mushroom stems and pieces and potatoes. Put mixture in a greased baking dish and top with grated cheese. Bake in a 350° oven for 1 hour or until potatoes are tender. Makes 6 servings.
In large skillet, brown beef and onion; drain. Stir in sugar, oregano, chili powder, beans, tomato sauce and corn. Simmer 10 to 20 minutes. Lay tortilla chips on top with cheese sprinkled on them. Cover. Simmer 2 to 3 minutes or until cheese is melted. Serve immediately. Can be topped with diced tomatoes, lettuce and sour cream.
Combine first 3 ingredients; beat at medium speed with a mixer until blended. Add eggs, buttermilk and flavorings. Beat at low speed until blended. Pour into pastry shell. Bake at 325° for 1 hour or until a knife inserted in center comes out clean. Cool on a wire rack. Garnish, if desired.
Combine the first 7 ingredients. Place in casserole; top with the last ingredient. Bake at 350° for 20 minutes. Serves 6.
Mix the first 3 ingredients and pat into a 9 x 13-inch pan. Bake 6 minutes at 350°. Cool. Cream the cream cheese with 1/2 cup sugar and mix in Cool Whip. Spread on cooled crust. Dissolve jello with hot water. Add strawberries and let set until cool. Pour over cream mixture. May use raspberries in place of strawberries.
Cut up squash; boil or steam until tender. Drain, then mash and add all ingredients, except half of butter, to squash. Melt remaining butter. Put squash mixture in a baking dish; spread melted butter on top, then sprinkle bread crumbs on top. Bake at 375° for 1 hour or until top is brown.
Combine all the ingredients and top with the grated cheese. Cover with foil and bake in 350° oven for 40 minutes.
Cut meat into small chunks and add all ingredients and cook all day. Meat will cook up until you can't tell it was chunks.
Saute onion in stock until tender; add to beans. Bake at 350° for 2 hours. (May add additional apple juice and 2 teaspoons ketchup.)
Melt butter. Add onions; cook about 10 minutes, or until light brown in color. Stir occasionally. Dissolve bouillon cubes in boiling water; add to onions. Simmer. Season with salt and pepper to taste.
Unwrap caramels and add 1/3 cup of evaporated milk in a double boiler. Stir mixture until melted. Combine cake mix, remaining milk and softened margarine. Blend until mixture holds together. Stir in nuts. Press 1/2 of the cake mix into a greased 9 x 13-inch pan. Bake 6 minutes at 350°. Remove pan from oven. Sprinkle chocolate pieces on top. Pour melted caramels over top evenly. Crumble remaining mixture over caramel mixture and bake at 350° for 15 to 20 minutes. Cool completely and cut into bars. Garnish top with a few chocolate bits and nuts.
Beat butter, marshmallow cream, peanut butter and confectioners sugar. Chill in refrigerator. Shape into eggs.
Brown onion and green pepper in oil; add salt and flour. Blend. Add soup and milk. Cook until sauce is smooth and thick. Add flaked tuna and lemon juice. Pour into greased baking dish and cover with Cheese Swirls. Bake at 450° for 15 minutes. Turn oven temperature down to 400°, and bake 15 more minutes.
Cream the shortening, sugar and vanilla. Add eggs, one at a time, beating well after each addition. Add dry ingredients to creamed mixture in thirds, alternating with thirds of sour cream. Beat well after each addition of sour cream and dry ingredients.
Mix all ingredients and pour into unbaked pie shell. Bake at 350° for 50 to 60 minutes.
Soak mushrooms in warm water until soft, about 30 minutes. Drain. Rinse in warm water; drain. Remove and discard stems; cut caps into thin strips. Mix pork, salt, cornstarch, soy sauce and white pepper. Cover and refrigerate about 20 minutes. Heat water to boiling in 4-quart pot. Add cabbage and heat to boiling; cover and cook 1 minute. Drain. Rinse with cold water until cabbage is cold. Drain thoroughly. Remove excess water by squeezing cabbage.
Coat sliced and peeled apples with sugar, cinnamon and nutmeg. Arrange in pie crust.
Sift the flour, baking powder and salt; work in butter. Add one beaten egg and milk. Put on top of chicken broth and vegetables.
Mix Cool Whip with strawberries and juice. Spread on cool cake. Keep refrigerated. Cake tastes better the next day.
Cook the onion in margarine until transparent but not brown. Add turkey, soup, potatoes, pickle relish and peas. Heat slowly. Season to taste. Turn into a 1-quart casserole. Cover with cheese. Sprinkle top with paprika. Cook for 30 minutes in a 350° oven.
Combine the cream cheese, cucumber, radishes and salt to taste; blend well. Spread on beef slices. Roll and secure with a toothpick. Chill. Yields about 10 rolls.
Beat all liquid ingredients together. Break up bread and add to liquid mixture. Place in baking pan. Bake at 350° for 45 minutes.
Dice orange sections, reserving several for garnish. Prepare topping mix with 1 cup of the milk as directed on package, using large mixing bowl. Add remaining 1 3/4 cups milk and pudding mix. Blend, then beat at high speed for 2 minutes, scraping bowl often. Fold in oranges. Spoon into pie shell. Chill at least 4 hours. Garnish with rest of oranges. Makes 6 to 8 servings.
Grease bottoms only of 12 medium muffin cups (2 1/2 x 1 1/4-inch) or line	with paper baking cups. Beat egg slightly in medium bowl; stir in remaining ingredients, except blueberries, just until moistened. Fold blueberries into batter. Divide batter evenly among cups. Bake 15 to 18 minutes or until golden brown. Makes 12 muffins.
Mix jello and 1 cup of boiling water until dissolved. Add pineapple and blueberries. Chill.
Cream butter and sugar together. Add eggs, 1 at a time, mixing after each addition. Alternate flour and whipping cream, then add flavorings. Put cake in cold oven, then turn oven to 325°. Cook for 1 hour and 40 minutes.
Combine vegetables and butter in 10-inch skillet. Cover and simmer 5 minutes. Stir in flour. Add combined soup, sour cream and ham. Heat over low heat, stirring constantly. Top with cheese. Heat until cheese begins to melt.
Brown ground beef and onion. Add Ro-Tel, tomato sauce, water and picante sauce. Let simmer. Serve over chips. Top with cheese and sour cream.
Fry sausage, drain. In crock-pot put cut up Velveeta cheese and refried beans. Stir. Add drained sausage. Stir occasionally until cheese is melted. Serve warm with chips as a dip.
In medium skillet cook and stir green pepper and onion in butter over low heat until onion is tender. Stir in tomato sauce, sugar and seasoning. Simmer 10 minutes, until sauce is thickened. Fills approximately 2; 3 egg omelets.
Prepare rice as directed on package, omitting margarine and salt. Mix rice, turkey, celery, peppers and parsley in a large bowl. Add dressing; mix lightly. Serve warm or refrigerate until ready to serve. Makes 6 cups or 6 servings.
Salt and pepper pot roast. Wrap with heavy-duty aluminum foil. Bake in 350° oven for about 1 hour. Remove; slice onion. Slice potatoes like you would for potato chips. Salt and pepper. Add to roast in aluminum foil and cook for 1 hour more.
Bake cake in a 9 x 13-inch pan. Make pudding; use 3 cups milk. In a serving bowl, crumble half of cake in bottom of bowl. Sprinkle half of Kahlua. Spread half of pudding. Spread 1/2 of Cool Whip. Sprinkle half of Heath bars. Repeat all layers ending with Heath bars as top layer. Store in fridge.
Beat egg white, slightly. Add pudding mix and stir well. Add remaining ingredients and mix thoroughly. Pat into square, buttered pan. Cut into squares.
Cut off ends of peppers; remove seeds. Place wiener inside of pepper. Place inside of canning jars (wide-mouth jars work best). Pour boiling mixture over peppers and seal. Process in hot water bath for 20 minutes, or place in pressure cooker at 5 pounds pressure for 10 minutes. This should make 3 quarts.
Cream together cream cheese and Jell-O powder. Add boiling water and mix well. Chill until thickened. Add the pineapple and pecans. You may add celery, if you wish. Refrigerate.
Grease tube pan. Place raisins (or nuts) on bottom of pan. Place frozen dough balls on top of raisins.
In a shallow pan, combine bread crumbs, cheese, paprika, garlic salt and pepper. Dip chicken pieces in butter, then roll in bread crumb mixture. Arrange skin side up, without touching, in a lightly greased baking pan. Bake uncovered in a 350° oven for 1 hour, or until meat near bone is no longer pink. Serves 4.
Stand on right foot and rub fat from cooked chicken on your knees and toes of left foot. Saute onion in butter until tender or 5:27 p.m. Stir in first 10 ingredients and mix well. Spoon approximately 1/2 cup of this mixture into center of tortillas; gently roll into extra large shaped cigar (do not attempt to light) and place seam side down in a lightly greased 13 x 9 x 2-inch baking dish.
Slice and pat cookie dough to cover pizza pan. Bake according to directions. Mix together cream cheese, vanilla and sugar and spread on cooled cookie dough. Cut fruit up into bite size pieces. Arrange fruit on top of mixture. Top with Cool Whip and enjoy.
Cut chicken into 1/2-inch cubes. Cut peppers into strips. Cook pasta according to package; drain. Meanwhile, add cooking oil and preheat wok over high heat. Stir-fry chicken 3 minutes or until lightly browned. Add green peppers, onion, cumin and red pepper. Stir-fry 3 minutes (adding more oil if needed). Stir in drained pasta, corn, chili peppers and salt. Cover and cook 2 minutes or until hot. Stir in tomatoes. Sprinkle with cheese. Cover and cook 2 minutes or until cheese melts. Makes 4 servings.
Prepare Meringue Shell and cool completely. In a mixing bowl, combine the egg whites, vanilla and cream of tartar; beat with an electric mixer on medium speed until soft peaks form. Gradually add sugar, beating at high speed until stiff peaks form and sugar is almost dissolved. Spread onto the bottom of a well-greased 9-inch pie plate. Build up the sides to form a shell. Bake at 300° for 50 minutes. Turn off oven. Let dry with the oven door closed for at least an hour. Cool completely on a wire rack before filling.
Mix flour, dry oatmeal, brown sugar, butter, cheese and cinnamon until crumbly. Press 1/2 into 9-inch greased pan. Cover with rhubarb. Combine sugar, water, cornstarch and vanilla; cook until thick and clear. Pour over rhubarb. Top with remaining crumbs. Bake at 350° for 1 hour.
Mix all of the ingredients, except pecans. Beat. Add pecans. Pour mixture into the tart shells. Bake at 425° for 15 to 17 minutes.
Mix all ingredients together in pot or roaster pan. Put in oven at 275°, covered. Cook for 5 hours. Stir every hour.
Cream butter and sugar. Add the eggs, one at a time, while beating. Fold in cake flour. Add vanilla. Pour batter into a buttered and floured Bundt pan or two loaf pans. Bake at 325° for 1 hour.
In a bowl, combine the first 10 ingredients. Transfer to a greased 2 1/2-quart baking dish. Combine the cracker crumbs and butter; sprinkle over the top. Bake, uncovered, at 350° for 30 to 35 minutes or until bubbly. Yield: 4 to 6 servings.
Combine frosting and confectioners sugar in large bowl. Stir with wooden spoon until thoroughly blended. Cover each of 36 pecan halves with 1 tablespoon candy mixture. Roll into 1-inch balls; set aside. Chop remaining pecans; set aside.
Soak gelatin in cold water (it will look like applesauce). Heat evaporated milk in pan until almost boiling; remove from heat and add gelatin. Stir until dissolved. Add sugar, salt and vanilla. Pour into ice cream freezer; add milk to fill line and stir. Freeze as usual.
Place chicken parts in baking dish. Mix remaining ingredients together and pour over chicken. Bake at 350° for 1 hour.
Drain fruit cocktail	but save juice. To juice, add water to	make 3/4 cup of liquid. Put juice on stove to heat. Add jello to hot juice. Stir until jello dissolves.	Remove. Cool. Add cocktail, cottage	cheese, apple	and evaporated milk. Add nuts, if desired.
In double boiler, stir until smooth butter, sugar and cocoa. Add egg and vanilla. Then, remove from heat and add coconut, graham cracker crumbs, chopped nuts; spread mixture in 9 x 9-inch square pan. Mix butter, confectioners sugar, pudding powder and cream. Spread on first mixture. Melt chocolate and butter, spread on cake. Refrigerate until firm. Cut into small pieces.
Bake 1 white cake (following mix directions) in 9 x 13-inch pan and cool. Mix cream cheese, milk and pudding mix with mixer and spread on cake. Refrigerate. Drain pineapple and spread over pudding mixture. Spread Cool Whip over pineapple. Sprinkle with nuts. Store in refrigerator until ready to serve. Serves 16.
Cook hamburger meat. Add sauce. Mix the Italian seasoning, cottage cheese and Mozzarella cheese. Layer, starting with sauce and make sure noodles are covered. Pour 1/4 cup water over mixture. Cook at 350°, covered, for 45 minutes, then uncover and cook for another 15 minutes.
Mix sugar, flour, cinnamon, nutmeg and salt in large bowl. Stir in apples. Add lemon juice. Pour into 9-inch unbaked pie crust. Place top crust over filling. Overlap crust one-inch beyond pie plate and fold and roll top edge under lower crust edge, pressing on rim to seal. Cut slits in top crust for steam to escape. Roll reserved pastry about 1/16-inch thick on lightly floured surface. Cut into desired shapes. Brush one side of pastry shapes with water. Place shapes, moist side down, on edge and top of pie. Mix egg yolk and one teaspoon water; brush over pie. Bake in preheated 425° oven for 10 minutes. Reduce heat and bake for approximately 30 minutes more, until crust is golden and apples are tender when tested with toothpick or cake tester. Remove from oven and cool. Serves 8.
Trim 4 slices of bread at a time with electric knife. Toast trimmings in 200° oven until dry and crumble into fine crumbs, about like coarse meal. Cut bread into sticks and toast in oven at 200° until dry and brittle. Add Crisco oil to peanut butter until it has a consistency of a thick syrup. Dip dry bread sticks in peanut butter. Roll into crumbs and lay on paper towels to dry. Store in airtight container.
Mix all ingredients together. Place in greased 9 x 13 x 2-inch baking dish. Refrigerate overnight. Bake at 350° for 35 minutes.
Combine ingredients in order given. Whisk until well blended. Refrigerate at least 12 hours before serving to let flavors blend. Dressing is thin. Add more mayonnaise if you want a thicker dressing. Yield: About one quart.
Mix all together and top with buttered crackers. Bake at 350 degrees for 20 minutes.
Mix crackers margarine and sugar and press into a greased 9 x 13 inch pan. Set aside. Let Sherbet and ice cream soften and mix together. Spread over the crust and freeze. Mix sugar, lemon juice and butter together and cook on low heat until dissolved. Add a little of the hot mixture to 2 egg yolks. Mix well and pour back into saucepan with other hot mixture. Bring to a boil and cook one minute. Cool thoroughly and spread over ice cream. Serve with dollop of whipped cream and lime slice.
In medium bowl, toss sliced steak and cornstarch; set aside. In small bowl, blend water, steak sauce, soy sauce and garlic powder. Set aside.
Cake: Combine eggs, sugar and oil. Mix well. Combine dry ingredients. Mix well. Beat dry ingredients into egg mixture. Stir in carrots. Pour into two 9-inch round baking pans. Bake in 350° oven for 35 to 40 minutes (or until toothpick inserted in center comes out clean). Cool for 10 minutes and remove to wire rack.
Soak chicken overnight or 2 hours with Italian dressing. Mix remaining ingredients together and pour over chicken, turning chicken to coat well. Bake, uncovered, at 350° for one hour or until done. Turn and baste chicken once during baking. (This can also be cooked on the grill.)
In an old skillet burn the brown sugar. It will be bubbly and black looking on the top. When it gets burnt pretty good add 1 1/2 cups hot water to the sugar. Be careful and remove the skillet from the heat before adding the water. It will still bubble over - so be careful. Cool.
Cok onions and garlic in oil until tender. Remove from heat. Add tomatoes and cornstarch. Stir to dissolve. Cook, stirring constantly, until thickened and translucent. Add beans and basil. Simmer 10 minutes.
In a bowl mix turkey, egg, thyme, milk and a pinch of salt and pepper. Mix well. Fold in instant potatoes. Take a heaping spoonful of mixture and roll in the palms of your hands to make balls. Add enough olive oil to the bottom of a frying pan to coat it. Arrange meatballs in pan and brown on all sides, turning frequently. Add turkey balls to your favorite sauce.
Saute onion in butter until tender. Cook for 5 minutes. Add remaining ingredients; simmer about 10 minutes. Serve with cheese straws while hot. Delicious.
Beat eggs; gradually beat in sugar and oil. Combine dry ingredients. Alternate zucchini and dry ingredients into egg mixture. Mix. Stir in nuts and vanilla. Bake at 350° for 50 minutes. Makes 2 loaves. Grease and flour pans.
Brown chops in frying pan and season. Mix catsup and dry mustard together and spread on chops. Combine vinegar, water and sugar; pour over chops. Cover and simmer 45 minutes. Serves 6.
Wash the broccoli and cauliflower in cold water. Cut into bite sized pieces. Toss in olive oil. Sprinkle with garlic salt and lemon juice. Add in the olives.
Mix together. Top with corn flake crumbs or crushed potato chips. Bake at 350° for 30 to 40 minutes.
In a large bowl, combine sugar and oil. Mix well. Add all remaining ingredients. Chill several hours or overnight. Yield: 6 to 8 servings.
Cook rice as directed. Add margarine and mushroom soup. Mix well, adding corn. Sprinkle cheese on top. Bake 30 minutes at 350°.
Mix all ingredients together. Bake in 9 x 13-inch pan in preheated oven for 1 hour at 375°. Cut in squares.
Cook zucchini for 10 minutes in salted water and drain. Place in greased baking dish. Melt butter. Add flour and blend in tomatoes, green pepper, onion, brown sugar, bay leaf and cloves. Cook 5 minutes. Pour over zucchini. Top with crumbs and dot with cheese. Bake at 350° for 30 minutes.
In large bowl, combine sweetened condensed milk and water. Add pudding mix and beat well. Chill 5 minutes. Fold in whipped topping. Layer pudding mixture, vanilla wafers and bananas until you have used up all the pudding and bananas. Top with whipped topping.
Remove stems from mushrooms. Wipe caps and slice. Saute mushrooms in butter with onion until golden. Prepare asparagus (cooked) as usual; cut into 1 1/2-inch pieces. Heat 1 tablespoon butter and blend in flour. When lightly browned, add cream. Heat slowly, stirring occasionally, until thickened. Season with salt, pepper and nutmeg. Add sauteed mushrooms and onion; keep warm. Drain asparagus; place in dish. Top with mushroom sauce. Add a sprinkle of paprika, if desired. Serves 8.
Cook noodles according to package. Drain. Cool in a single layer on wax paper. Brown ground beef and drain. Combine meat, eggs, bread crumbs, Mozzarella cheese, onions, oregano, salt and pepper. Mix well. Fill each shell with 2 tablespoons meat. Spread a thin layer of sauce in the bottom of a 13 x 9-inch pan. Put shells with the open side down in a single layer. Cover with sauce. Sprinkle with Parmesan cheese and cover with foil. Bake at 350° for 45 minutes. Makes 36 shells.
Dissolve jello in hot water. Beat in softened cream cheese and Sprite. Chill until just beginning to set. Add Cool Whip, salad dressing, sugar and vanilla. Drain pineapple and add nuts and pineapple to jello mixture. Chill until firm.
Remove wieners from package and cut into 1 to 2-inch lengths. Put into cooking pot and add barbecue sauce. Cook with medium heat and stir occasionally. Serves 2 to 4 people.
Lightly mash shrimp. Add mayonnaise, catsup, horseradish, salt and m.s.g. Blend well. Stuff celery stalks. Chill 1 hour. Cut in bite-size pieces.
Cream butter and sugar. Add eggs and beat. Blend in melted chocolate and vanilla; stir in flour and chopped nuts. Pour batter into greased 8 x 8-inch pan. Bake at 350° for 30 minutes. Test with toothpick.
Combine thawed lemonade, Cool Whip and Eagle Brand milk. Whisk well. Pour into the pie crust and freeze at least 1 hour.
Chop cabbage and onions. Break up noodles (reserve flavor packets for dressing). Toast noodles, seeds and nuts in a dry teflon pan until lightly browned. Cool. Mix ingredients together just prior to serving and tossing with dressing.
In cruet or bottle, combine all ingredients. Mix well, then chill. Serve on taco salad or Indian tacos. May add dry taco seasoning or Tabasco for extra zip.
Brown hamburger with onion in large fry pan. Boil egg noodles for 10 minutes. Drain. Add soup and water to hamburger. Add green beans and juice. Mix in noodles, salt and pepper. Pour in casserole dish, cover top with Cheddar cheese. Bake at 350° for 20 minutes or until cheese melts.
Slice cucumbers and peppers lengthwise and remove seeds. Grind cucumbers, peppers and onions with a coarse grinder. Add salt; let stand overnight. Drain. Combine remaining ingredients and pour over vegetables. Heat to a boil; simmer for 20 minutes. Seal in hot sterilized jars. Yields 8 pints.
Cook sugar, vinegar and spices for 20 minutes. Drop in fruit a few at a time and cook until easily pricked with fork. Pack in hot sterilized jars. Add syrup to within 1/2 inch of top. Seal. Makes 6 pints.
Mix together first 8 ingredients and allow to rise. Then cut dough into 12 pieces. Roll each piece into a ball. Make a 1-inch hole in the center of each ball, using a floured finger to form a ring shape. Cover and let rise in a warm place for 20 minutes.
Take eggs and add flour until it's a thick dough. Meanwhile, boil the chicken and all remaining ingredients. Roll out dough as thin as possible. Cover with flour, then roll into a tight roll and put in the refrigerator. Take out chicken, debone and put back into pot. Take out roll of dough and slice into 1/4-inch sections. Drop each noodle in pot one by one after unrolling them so they don't stick together. When noodles turn white they are done. Simmer for half an hour.
*You can mix this with the corn meal. It gives the okra a different taste from plain fried okra.
Mix all together except egg white and nuts. Spread into two buttered pans, about 1/3-inch thick. Brush with egg white and cover with nuts. Bake at 350° until slightly golden at edges. Cut before it cools completely.
Make day before. Place in 9 x 11-inch pan in order listed. No substitutions (no Miracle Whip or imitation bacon). Refrigerate.
Mix together oleo, brown sugar and eggs. Add rest of ingredients and bake at 350° for 30 minutes.
Cream shortening and sugar. Add the eggs. Sift flour, soda, baking powder, salt and spices. Mix the coffee and molasses. Alternately add coffee mixture and flour mixture to the creamed mixture. Roll to 1/2-inch thickness and cut. Place on ungreased cookie sheet. Bake 10 minutes at 350°.
Boil eggs; slice in half. Beat egg yolks, mayonnaise, mustard and cheese until well blended. Fold in finely chopped olives. Stuff eggs. Refrigerate until party time. Makes 24 stuffed eggs.
Sift dry ingredients together. Cut in shortening. Stir in milk. Turn out on lightly floured board and knead about 20 times. May cut with floured 2-inch cutter (or pat into a seven-inch circle and cut into 9 pieces). Bake on ungreased sheet at 450° for 8 to 10 minutes or until browned. Makes 9 to 12 biscuits.
Spread biscuits on bottom of a 9 x 13-inch pan. Spread sour cream over biscuits. Brown hamburger with onion, Italian seasoning to taste, salt and pepper to taste. Drain and pour over sour cream. Add tomato sauce and top with Mozzarella cheese. Bake at 350° for 30 minutes.