HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat eggs and add other ingredients. Pour into hot iron skillet with 2 to 3 tablespoons hot oil covering bottom of skillet. Bake at 375° for 20 to 25 minutes.
Cook macaroni according to package directions. Drain. In a large bowl, combine macaroni, vegetables, cheese and seasonings. Toss to mix. Fold in Miracle Whip and mayonnaise. Chill.
Chop cucumbers and sprinkle with salt. Let stand overnight. Drain and chop everything and put in jar with vinegar and sugar. Put in jar and store in refrigerator.
Combine cranberries, apples and sugar. Dissolve gelatin in hot water and chill until partially set. Add cranberries and apples to mixture. Add grapes and nuts. Pour in mold or pan and chill until set.
Combine all ingredients in a 2 quart pitcher. Serve chilled or over ice. Store in refrigerator. Makes 2 quarts.
Brown ground beef with onion. Drain and add salt, pepper, oregano, tomato sauce and cheese. Cook until cheese starts to melt. Slice zucchini into bottom of casserole until well covered. Pour ground beef mixture over top of zucchini; top with buttered bread crumbs.
Pat rolls out flat on cookie sheet. Be sure seams are sealed. Bake at 350° until golden brown. Cool completely. Mix cream cheese, mayonnaise, and dressing mix. Spread onto cooled crust. Sprinkle vegetables on top and pat gently into cheese mixture. Chill until ready to serve. Cut into bite size pieces.
Cream butter and sugar; add egg and mix well. Combine flour and baking powder. Add to butter mixture. Add coconut, nuts and vanilla. Mix thoroughly. Press 2/3 of dough into greased 9 x 13-inch pan. Spread with preserves. Crumble remaining dough over preserves. Bake at 350° for 30 to 35 minutes.
Slice eggplant 1/4 inch thick, peel. Soak in salt water for 30 minutes (about 2 tablespoons salt in large bowl). Put a saucer on top to immerse eggplant in water. Brown ground beef, when almost done add green pepper and onion. Season with seasoned salt, when pepper and onion are done drain meat mixture. Add tomatoes and heat meat mixture. Drain eggplant, fry in hot oil until brown. Drain, put a little meat mixture in bottom of casserole. Add layer of eggplant, a layer of meat mixture, 1/4 cup bread crumbs, 1/4 cup Mozzarella and 2 tablespoons Cheddar. Layer eggplant, meat, bread crumbs and cheeses until all is used. Sprinkle bread crumbs on top. Bake at 375° for 30 to 40 minutes or until done.
Toast pecans in oven at 325° for 10 to 20 minutes or until light brown, stirring occasionally. Fold sugar and salt into egg whites. Beat until stiff peaks form. Fold nuts into beaten egg whites. Place melted butter in bottom of 13 x 9 x 2-inch pan. Spread nut mixture over butter. Bake at 325° for 30 minutes or until nuts are coated and no butter remains in pan. Stir every 10 minutes. Cool and break apart.
Combine in saucepan, milk, sugar and margarine. Boil to soft ball stage. Remove from heat and add peanut butter, corn syrup and vanilla. Stir and pour into buttered loaf pan. Let cool in refrigerator. Cut and serve.
Saut vegetables in butter until tender. Add flour, milk, egg yolks, pepper, crabmeat and half of the cheese. Pour into greased baking dish. Sprinkle with remaining cheese. Bake at 375° about 15 minutes or until hot and bubbling.
Mix rubbing alcohol and food coloring in plastic food container. Mix well. Add pasta and stir. Remove pasta. Dry on wax paper for 1 hour. String colored pasta onto elastic to make necklaces or bracelets. Can also be glued onto paper for pictures.
Combine ingredients. Chill dough. Form in balls. Put on greased cookie sheet; flatten with a glass or a fork. Bake at 350° for 10 minutes.
Sift together flour and salt. Add oatmeal and sugar. Blend butter into dry ingredients with dough blender until crumbly. Press 1/2 mixture into square glass pan or glass pie plate. Put rhubarb on top and then remaining crumbs. Put in microwave and bake on High for 12 minutes.
Melt butter. Add other ingredients and mix. Form into small balls. Set aside. Melt half a bar of paraffin wax. Add 6 ounces semi-sweet chocolate morsels. Drop balls into mixture and put on wax paper.
Melt 2 tablespoons butter in saucepan. Stir in flour and salt and add milk slowly. Stir until thickened. Add potatoes and heat until boils. Pour into shallow pan and bake at 350°. Pour 1/4 cup melted butter over top and bake until done.
In 4-quart saucepan, prepare mostaccioli according to package directions. Add broccoli, carrots, green onions and red pepper the last 5 minutes of cooking time; drain. In same saucepan, combine soup, water and cheese. Heat to boiling, stirring occasionally. Add mostaccioli, vegetable mixture and turkey. Over low heat, heat through, stirring often.
(Just the thing to make when you are expecting 384 people over for supper!) Kettle fry beef, onions, green peppers, chili powder, garlic and salt until meat is done. Combine noodles and beef gravy with meat and mix well. If thin, thicken and cook until clear.
Preheat oven to 400°. Cut chicken into bite size pieces. Fill a large sealable plastic bag with potato chips. Crush them.
Pour uncooked rice (except seasonings) in bottom of 9 x 12-inch pan. Pour in one cup of water and stir. Lay uncooked, salted and peppered chicken pieces on rice. Pour combined soups over chicken. Pour seasonings from rice box over all. Cover with foil and bake at 350° for 1 hour. So easy and so good.
Mix the oats, 1/2 cup flour, cinnamon and margarine until crumbly in texture. Place 1/2 of mixture in the bottom of the baking pan. Combine the apples, 1 tablespoon of flour, cinnamon, juice and sweetener. Spread over the oat mixture. Cover with the remainder of the oat mixture. Bake at 350° for 45 minutes.
Mix together tapioca, sugar, butter and cherries. Let stand until you make your shell. Bake at 450° for 15 minutes, 350° for 30 minutes. Makes one 9-inch pie.
Place the tomatoes over the fire to cook gently for ten minutes. Then add sugar, salt, pepper and butter. Cook ten minutes longer. Stir in the bread crumbs.
In a small mixing bowl, combine oil, cheese, parsley, oregano, garlic powder and pepper. Set aside. Cut each biscuit in half. Roll each portion into a 6-inch rope; tie in a loose knot. Place on greased baking sheets. Bake at 450° for 6 to 8 minutes or until golden brown. Immediately brush with the Parmesan mixture, then brush again. Serve warm or freeze for up to 2 months.
Cook raisins in water and cool. Cream brown sugar and shortening. Add eggs, salt and raisin juice. Sift together and add flour, soda and baking powder. Add cooked raisins and nut meats. Spread on a greased 12 x 15-inch pan. Bake at 375° for 10 to 15 minutes. Put a light powdered sugar icing over cookies after baking. Cut in squares. You may substitute chocolate or butterscotch morsels in place of nuts.
Layer first 7 ingredients in 2-quart casserole dish. Top with cracker crumbs and pour margarine over all. Bake at 350° 40 to 45 minutes.
In a large skillet melt margarine. Add meat, onion and garlic. Cook until meat changes color and begins to brown slightly. Stir in flour. Then add soup, mushrooms, salt, pepper and paprika. Simmer 10 minutes. Stir in sour cream. Heat to serving temperature. Serve over hot cooked noodles.
Mix butter, sugar, eggs, vanilla and cinnamon. Beat flour, baking soda, salt and bananas. Bake in greased and floured loaf pan for 1 hour at 350°.
Heat oil in a large ovenproof skillet or casserole dish. Saute potatoes, garlic and seasonings together for 10 minutes, stirring frequently. Bake, uncovered, at 350° for 45 minutes or until tender.
Cook pineapple and 1 cup sugar on low heat until sugar melts. Mix cream cheese and 1/2 cup sugar real good. Add salt and vanilla to cheese mixture. Beat eggs until stiff. Add to cheese mixture. Mix well, but do not beat. Pour pineapple and sugar into pie shell. Pour cream cheese mixture onto this. Sprinkle nuts on top. Bake at 400° for 10 minutes. Reduce heat to 350° and bake about 35 minutes longer. If nuts seem to be getting too brown, put brown paper bag over top of pie.
Peel and slice garlic, celery and onion. Put everything except eggs and oil into a blender. Blend for a few seconds. Add the eggs and blend for a few seconds. Add the eggs and blend for a few more seconds. Add the oil, one quarter at a time, blending between each addition. Then blend a few more seconds after all the oil has been added. Makes 1 quart. May be refrigerated for up to 2 weeks.
Mix all ingredients together. Pour into a greased 2-quart casserole. Bake at 350° for 45 minutes. Can add onion and pepper, if desired.
Mix ingredients together. Pour in a pan. Dabble butter on top. Bake at 325° for an hour or until kind of crispy on top.
Bake all together in casserole dish until bubbly and golden brown at 350°.
Mix ingredients. Roll into small balls. Spread with fork. Bake at 400° for 10 minutes.
Boil and cook potatoes. Grate and add remaining ingredients. Bake at 350° for 30 minutes. Dot with butter and cheese.
Cut tops off tomatoes and remove pulp, leaving a shell. Combine remaining ingredients and fill tomato shells with mixture. Chill and serve. Garnish with lettuce leaves and carrot sticks if you like.
In a bowl beat eggs. Place the bread crumbs in a flat dish. Dip split chicken breasts in eggs and place in bread crumbs on both sides. You can remove the chicken skins if desired before dipping into eggs. In frying long pan, put vegetable oil and place chickens in pan. Preheat oven to 350° and bake for 1 hour. Serves 4.
Thaw oysters,	if frozen. Drain, reserving	liquid. Remove any shell particles. Saute onion and celery in margarine until tender. Add oyster liquid, half and half, potatoes, corn, salt and pepper. Heat, stirring occasionally. Add oysters and heat for 3 to 5 minutes longer or until edges of oysters begin to curl. Do not let chowder boil. Garnish with chopped parsley. Makes 6 servings.
Melt margarine; mix with cracker crumbs. Drain oysters through strainer; save juice. Wash oysters. Layer 1/3 crumbs in baking dish, then 1/3 oysters; alternate until all used but a few cracker crumbs. Before using the last crackers, mix cream, juice and sauce together and pour over oysters. Add rest of cracker crumbs. Bake at 325° for 40 minutes.
Combine all ingredients except 7-Up. Freeze. Thaw to a slush and just before serving add 7-Up. Serves 30 to 35.
Break lettuce in bowl. Place mandarin oranges on top of lettuce. Sprinkle top with red onion rings and sliced almonds that have been lightly browned with butter and then cooled.
Mix sugar and shortening until light and fluffy. Add eggs, one at a time; add soda and buttermilk and vanilla; add flour and continue beating for 4 minutes. Add bananas and nuts. Pour into a tube pan, bake at 350° for 50 minutes.
Place cabbage in blender; drain. In a medium-sized bowl, sprinkle with celery salt and add dressing. Mix well. Chill, tightly covered, in refrigerator. Serves 4.
Pour over chicken mixture in casserole. Pour remaining 2 cups of broth over this. Bake about 1 hour at 350°.
In a saucepan bring 1 cup of apple cider to boiling. Dissolve gelatin in boiling cider, stirring constantly. Stir in remaining apple cider. Chill until partially set (the consistency of unbeaten egg whites). Fold in chopped apples, celery and pecans. Pour into a 3-cup mold or into 6 individual molds. Chill until firm. Unmold onto lettuce-lined plates. Serve with mayonnaise or salad dressing. Serves 6.
Mix dry ingredients. Add the rest and beat until well blended with mixer. Bake in a 9 x 13-inch pan at 350° for 30 to 40 minutes. Test with toothpick.
In a large saucepan, cook all ingredients except clams, about 20 minutes or until vegetables are tender. Add clam juice and cook 5 minutes more. Remove from heat and add clams. Has only about 3 grams fat.
Make pudding according to instructions on box. Slice cake in	half lengthwise. Place in 13 x 9-inch pan. Spread cooled pudding over bottom of cake. Put top piece of cake on pudding. Top with Cool Whip. Sprinkle coconut on top of Cool Whip.	Can sprinkle chopped nuts on top of Cool Whip and coconut (optional).
Mix cake as directed on box. Pour 1/2 batter into a greased and floured 13x9 in pan. Bake at 350 degrees for 15 min. or until toothpick comes out clean.
Cream shortening, gradually add sugar, beating well at medium speed on mixer. Add eggs one at a time. Combine flour, baking powder, soda and salt; add to creamed mixture alternately with buttermilk. Mix well, stir in almond extract. Cover and chill for 1 hour. Roll dough to 1/4 inch thickness on floured surface. Cut with 2 1/4-inch round cookie cutter. Place on greased cookie sheet. Bake at 350° for 15 minutes or until edges begin to brown. Sprinkle with sugar, if desired. Cool.
Wash, quarter or cut squash into large, sliced pieces. Do not remove the peel. Place in a medium saucepan. Cover with water. Cook until the squash is tender for about 15 to 20 minutes. (Squash can be cooked in 2 minutes in a pressure cooker.) Drain water off thoroughly after squash has cooked, but save a small amount (1/4 cup) for later. Mash the squash with a fork or potato masher. Add salt, pepper, butter or margarine, diced onions and saved water. Stir well. Return this mixture to the stove on low heat and continue to cook for 10 to 15 minutes. Serve.
Spread the two pie crusts out on a cookie sheet, lined with aluminum foil. Cut each crust to the shape of a Christmas tree without cutting into the aluminum foil. Sprinkle the spices over the trees and press lightly into the dough with your fingers. Take small bits of the leftover dough and roll into small balls. Place the balls on the trees as you would hang Christmas ornaments. Press slightly into the dough to flatten the balls. Bake the trees at 425° until lightly browned. Cool. Decorate with cream cheese that has been tinted green and place the whole cloves to look like pine cones or branches. Sprinkle on some parsley. The dough that was placed as ornaments can be decorated with white or other colored cream cheese. Yellow cheese, rolled into balls, can be added as extra decorations. Serve with a knife nearby so guests can cut the trees into eating pieces.
Combine flour and seasonings. Dredge steak in seasoned flour. Brown steak thoroughly in hot oil; remove from pan. In Dutch oven, combine soup, broth and water. Bring to boil. Add steak; pour mushrooms over meat. Cover tightly. Bake for 2 hours at 350°.
Drain chicken and place chunks in Corning Ware dish on stove. Break up chicken into small pieces (shred) while heating on medium-low. When chicken is shredded, add soup, dill weed and salt and pepper to taste. Continue cooking on medium-low to medium for 10 minutes, stirring frequently. Allow to cool slightly and serve on buns. Prep/Cook time: 15 minutes. Easy.
Toast oats in a 9 x 13-inch pan in a 350° oven for 15 to 20 minutes. Place toasted oats in a large bowl and add remaining ingredients. Mix well. Press firmly into a well-greased 11 x 16-inch pan. Bake at 350° for 20 minutes. Cool and cut into squares.
Sift together flour, soda and salt. Cream shortening, blend in sugar, add eggs and beat until fluffy. Add flour mixture, alternately with bananas and liquid. Beat well after each addition. Stir in nuts. Turn into greased 9 1/2 x 5 1/2 x 2 3/4-inch loaf pan. Bake in moderate oven at 350° for 60 to 70 minutes or until done. Remove from pan and cool several hours or overnight before slicing. Makes 1 loaf.
Combine the juice of one lemon and the juice from a No. 2 can of pineapple chunks with 3/4 cup of sugar. Boil together with 3 tablespoons cornstarch until it thickens in a double boiler. Remove from heat; grind the rind of 1 orange. Cool and add these fruits: 1 (No. 2) can pineapple chunks, 1 (No. 2) can of pears (drained and diced on paper towel), 1 banana (sliced), 1 cup of whole seedless grapes, 1 cup of mandarin orange slices (drained) and 1 cup of nuts. Chill.
Sift flour, baking powder and salt into bowl. Add oats. Stir in mixture of egg and milk. Blend in oil. Bake on lightly greased griddle until lightly browned on both sides. Makes 6 servings.
Break eggs into bowl. Beat until frothy. Beat in sugar and melted butter. Sift dry ingredients. Add alternately with sour milk to first mixture. Fold in raisins and oranges. Pour in a greased pan (9 x 9 x 2-inch square) and bake at 350° for 50 to 55 minutes.
Dissolve jello in hot water. Add frozen berries. Stir until berries are thawed. Add pineapple and bananas. Pour half of mixture into 8 x 8 x 2-inch flat bowl until firm. Spread sour cream over. Pour remaining jello mixture over and refrigerate until firm.
Thaw spinach; chop chestnuts into small pieces. Put everything together in small mixing bowl and beat with electric mixer until blended. Store in refrigerator 1 day before using. Good with raw vegetables and crackers.
Add red and green grapes to your liking and brown sugar to taste. Mix together all ingredients well. Brown raw almonds.
Bring to a boil for 1 minute the cocoa, sugar, margarine and milk. Add in peanut butter, oatmeal and vanilla. Stir until thick. Drop by teaspoon on waxed paper. Let stand until dry.
Pa likes his mato* dumplins sugared so this is how we fix 'em*, but ye* can put salt instead of sugar. Anyways, bil* the matos* then pinch off dough and add to this. Cook about 20 minutes or until hard. Add sugar or salt to taste.
Boil zucchini for 8 minutes until crisp-tender. Place 1/2 of zucchini in greased casserole and sprinkle with cheese and crumbs. Top with remainder of zucchini. Cover with tomatoes. Bake 30 minutes at 350°. Serves 6 to 8.
Preheat oven to 325°. In small heavy saucepan, over low heat, melt caramels with 1/3 cup sweetened condensed milk. Spread evenly on bottom of prepared pastry shell.
Place ingredients in baking dish in order given. Bake for 1 1/2 hours at 375°.
Beat eggs until lemon colored. Gradually add sugars, beating well. Blend in butter and vanilla. Stir in oats, coconut, raisins and undrained pineapple. Pour into pie shell. Bake in 350° oven for 50 minutes or until filling is set. Cool on rack. Makes 6 to 8 servings.
Cook squash with onion in boiling salted water. Drain well. Combine soup and sour cream; stir in carrot. Fold in drained squash and onion. Melt butter or margarine, toss with stuffing mix. Spread half the stuffing mixture in a 12 x 7 1/2 x 2-inch baking dish. Spoon vegetable mixture atop. Sprinkle with remaining stuffing mixture. Bake at 350° until heated through, 25 to 30 minutes. Serves 6.
Mix oatmeal and milk. Cover and refrigerate overnight. When ready to cook, beat in eggs and margarine. Stir in raisins. Add dry ingredients and stir just until moistened. If batter seems too thick, add more milk, 1 tablespoon at a time, up to 3 tablespoons. Cook on lightly greased griddle or frying pan. Cook until a few bubbles appear on top. Turn to brown other side. Serve with honey or syrup.
Mix together salmon, soup, bread crumbs, eggs, onion and onion juice. Place in loaf pan. Bake in a loaf or casserole pan at 325° for 45 minutes. Pour white sauce over salmon loaf and garnish with hard-boiled eggs.
Cream sugar and butter. Add eggs; beat together thoroughly. Add corn. Mix. Add milk, a little at a time. Mix thoroughly. Cook in 350° oven about 45 to 50 minutes.
After shelling eggs and washing, halve the eggs. Scoop out egg yolks into a bowl. Then add 1 heaping tablespoonful of mayonnaise and 3/4 teaspoon of pickle relish to egg yolks. Mix well. If too dry, add a smidge of mayonnaise at a time. Taste to test flavor. When the right consistency and flavor, scoop a bit into each egg half. Sprinkle with paprika.
Add fruit juices and water. Let that dilute in punch bowl, then mix. Just prior to serving, add ice, champagne and ginger ale. Scoop in raspberry sherbet. Serve. Serves approximately 25.
Mix on high: flour, sugar, cinnamon, milk and eggs. Stir apples into batter with spoon. In a large skillet, heat approximately 1/2-inch oil (hot enough for deep frying). Drop small ladles of fritter batter into hot oil (fritter should be about 2 1/2-inches in diameter). When edges are golden brown, flip over. Approximately 8 fritters may be frying at one time. Drain on paper towels.
Preheat oven to 400°. Grease pie plate. Run cold water over broccoli to thaw; drain thoroughly. Mix broccoli, 2 cups cheese and onion. Put in pie pan. In a small bowl, place eggs, Bisquick, milk, salt and pepper. Beat 1 minute with mixer. Pour in pie pan. Bake 25 to 35 minutes until inserted knife comes out clean. Top with remaining cheese. Bake until cheese melts. Let set for 5 minutes before serving.
Brown hamburger meat with onion and drain. Cook rice and broccoli in separate dishes. Combine, in skillet, meat, rice, broccoli and cubed Velveeta cheese. Add cream of mushroom soup and salt and pepper to taste. Mix well. Let cheese melt. Take pistolette rolls and hollow out rolls and stuff with ingredients. Cook rolls as instructed on package.
Mix all ingredients in large bowl 3 to 4 minutes. Grease and flour 3 cake pans. Bake at 325° for 20 to 30 minutes.
Dissolve jello in hot water. Add cranberry sauce, stirring to break it up. Chill until partially congealed. Add bananas and nuts; stir. Pour into pan; let set until firm.
Mix eggs until creamy and add milks one at a time. Mix well after each and then add sugar and mix well. After that add regular milk to fill freezer to full stage.
Preheat oven to 325°. Generously grease 10-inch pie pan or shallow casserole. Line plate with split chiles, covering bottom of pan completely; extend up sides as much as possible. Combine cheese, eggs, cream, onion, salt, garlic and pepper in blender about 2 minutes. Carefully pour into pie plate and bake about 30 minutes. Let cool slightly before cutting into wedges.
Combine soups, milk and butter in crock-pot or heavy kettle. Mix well and simmer. Add crabmeat and shrimp. Heat thoroughly. Serve piping hot with crackers or garlic toast. May use fresh steamed shrimp or mock crabmeat. Serves 6.
Toss with small bottle of Thousand Island dressing. Serve with a 1-pound bag of nacho cheese Doritos on side.
Combine softened cream cheese, sugar, vanilla and one egg, mixing until well blended. Spread onto bottom of pastry shell. Combine remaining ingredients; mix well. Pour over cream cheese mixture. Bake at 350° for one hour or until done. Cool. Brush with maple syrup and garnish with crushed nuts or Cool Whip.
Cream together shortening and sugar until fluffy. Add eggs. Beat 2 minutes at medium speed. Add bananas. Beat 2 minutes. Sift together dry ingredients. Add to cream mixture with buttermilk and vanilla. Beat 2 minutes. Stir in nuts and coconut. Turn into 2 (9-inch) round cake pans. Bake at 375° for 25 to 30 minutes. Remove from pans and let cool on cake rack. Spread Creamy Nut Filling on layers.
Cream the sugar and butter. Add beaten eggs. In separate bowl, mix baking soda, flour and salt. Combine butter mixture with flour mixture. Add vanilla. Mix well. Chill in covered bowl for at least 2 hours or overnight. Roll out a portion of dough on lightly floured waxed paper to 1/8-inch. Bake on ungreased cookie sheet at 350° for 10 to 12 minutes or until brown. Remove from cookie sheet at once.
Lay rice on bottom of 9 x 13 pan. Mix onion soup and water in pan. Place chicken on top of that, then broccoli. Next, dilute cream of chicken soup with 1/2 cup water; pour over broccoli. Bake, uncovered, at 350° for 1 hour.
Mix together first 5 ingredients. Sift together cinnamon, baking powder, cloves and flour. Add to first mixture along with the almonds. Separate dough into 3 parts and roll each part into a rope. Place on greased or oiled cookie sheet and flatten. Brush with mixture of egg yolk and water (you needn't use all). Bake at 375° for 20 minutes or until center is slightly firm. Cool slightly on rack. Slice diagonally with sharp knife.
In a 5-quart pan, fill 1/2 full of water; add salt. When boiling, add shells. Stir carefully, as to not break or tear shells. Cook until tender. Cool.
Saute onions in butter and pour into bowl. Combine eggs and sour cream. Add to onions and butter. Season with salt, pepper and Tabasco sauce. Pour into unbaked pie shell or pour into casserole dish. Sprinkle with Parmesan cheese. Bake at 450° for 20 minutes, then reduce heat to 325° for 20 minutes or until done.