HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 325°. Cook spaghetti as directed on package; drain. Mix spaghetti, ham, sour cream, soup, mushrooms, reserved mushroom liquid, olives, onion, seasoned salt, mustard, and worcestershire sauce. Pour into ungreased baking dish, 11 3/4 x 7 1/2 x 1 3/4 inches. Mix bread crumbs and butter. Mix 1/2 cup cheese and buttered bread crumbs; sprinkle in diagonal rows over casserole. Sprinkle remaining cheese between rows. Bake until casserole begins to bubble, about 30 minutes. 8 servings.
Pour buttermilk and hot water over orange rind or dates and raisins if used; let stand while assembling other ingredients. Sift together flour, salt, baking soda and spices. Cream butter and sugar until light and fluffy; add eggs, one at a time, beating well after each addition. Add dry ingredients alternately with buttermilk mixture, beating until smooth after each addition. Turn batter into greased and lightly floured 9 x 9-inch pan. Bake in preheated 350° oven about 45 minutes or until a wooden pick inserted in center comes out clean. Cool slightly; while still warm, spoon Broiled-On Frosting on top. Place under broiler until frosting bubbles and browns lightly. Serves 6.
Combine cream cheese, mayonnaise and sugar. Blend well. Stir in cranberry sauce, pineapple and pecans. Fold in whipped cream. Place in oblong Pyrex casserole and freeze until ready to serve. Remove from freezer 10 to 15 minutes before serving for easier cutting.
Have all ingredients at room temperature. Cream together butter, sugar and shortening. Add eggs one at a time, beating well. Add flour and milk alternately, starting and ending with flour. Add flavoring and mix well. Sprinkle in baking powder and mix. Lightly grease and flour tube pan. Pour mixture in. Put in cold oven. Set temperature for 350° and bake for 1 hour and 15 minutes or until golden brown.
Combine pineapple and gelatin in small saucepan; heat until gelatin is dissolved. Remove from heat. Add sugar, baby food and cream cheese; mix well. Do not overbeat. Chill slightly. Fold in whipped topping. Spoon into an 8-inch pan. Sprinkle with pecans. Chill until firm.
Rinse large bowl in hot water. Put 1 cup warm water in bowl and sprinkle with yeast. Stir in next 3 ingredients. Add flour and mix thoroughly with hands. Cover and let set for 1 hour or until double its bulk. Turn out on heavily floured surface and knead for 10 minutes. Place in 2 round pans, well-greased with oil. Sprinkle with cornmeal. Slit with razor and let rise for 40 minutes. Brush with eggs and bake 30 to 35 minutes at 400°.
Heat 1 cup thawed concentrate to boiling; dissolve gelatin in this. Cool completely. Combine remaining concentrate, milk and gelatin mixture in large mixing bowl; stir until well blended. Pour into freezer can of ice cream freezer and churn according to manufacturer's directions. Remove from can and pack into plastic container with tight fitting lid. Ripen several hours or overnight in freezer. Makes 2 quarts.
Mix together beans, soup and enough milk to make a little "gravy" on the beans. Pour into a baking dish and top with the onion rings. Bake at 350° for about 1/2 hour, or until onion rings are brown.
Beat first four ingredients at medium speed until creamed. Add eggs. Combine the next ingredients, then mix into creamed mixture. Drop by tablespoon 2 inches apart onto ungreased baking sheet. One baking sheet at a time, bake 7 to 9 minutes until cookies are set. Cookies will appear soft and moist. Do not overbake! Cool on baking sheet 2 minutes. Place sheets of foil on countertop. Remove cookies on foil to cool completely. Yields about 3 dozen cookies. Bake at 375°.
Melt chocolate in double broiler. Mix with pretzels and peanuts and drop by teaspoon on wax paper. Chill.
Brown ground beef with onion, salt, pepper and garlic powder. Add tomato soup and green beans. Pour into casserole and top with whipped potatoes and grated cheese. Bake at 325° for 30 to 40 minutes.
In large bowl, stir together dry ingredients; set aside. In small bowl mix egg, banana, milk and oil. Add liquid mixture, all at once, to dry ingredients, stirring just until moistened. Spoon batter into greased muffin cup 2/3 full. Bake in a 400° oven for 15 to 18 minutes.
Wash and core six large apples. Fill the centers with sugar and cinnamon. Pour a little water over the apples. Bake in moderate oven. Make a sauce with sugar, cornstarch and one egg. Flavor with vanilla. Children like them.
Fry bacon over medium heat until crisp and brown. Add onion and green peppers and cook until tender. Stir in pineapple juice, ketchup and Tabasco. Mix well. Add Lit'l Smokies, bring to a boil. Reduce heat and simmer 10 minutes or put in crock-pot on low to keep warm.
Combine all ingredients and mix well. Shape to form 1-inch balls. Bake in shallow baking pan at 400° for 15 to 17 minutes or until desired doneness.
Fold dry pudding mix into Cool Whip; add pineapple, marshmallows and walnuts. Mix thoroughly. Place in mold and refrigerate (or freeze). Makes 9 (1/2 cup) servings.
Whip cream cheese until soft. Add sugar and peanut butter. Fold in Cool Whip. Put in shell and chill.
Put all ingredients in baking dish with chicken on top. Bake 1 hour at 350°. More liquid may be needed.
Using an electric knife, slice angel food cake into 3 equal layers. Mix instant pie filling according to package directions. Fold together Cool Whip, drained pineapple and instant pie filling. Place bottom layer on serving plate. Spread evenly with Cool Whip mixture, then place 4 to 6 cherries evenly around the bottom layer. Add middle layer and the top layer, repeating process. After all 3 layers are assembled, drizzle remaining Cool Whip mixture so that it runs down the sides and middle. Drizzle remaining cherries on top of top layer of Cool Whip mixture.
Mix dry ingredients. Stir in water and milk. Boil for 1 minute. Add vanilla. Makes 6 servings.
Mix rice, all soups and water together. Lay chicken on top. Bake in 350° oven for 1 hour in covered dish.
Boil chicken and debone it. Add chicken to baking dish. Add all other ingredients, except cheese. Stir well. Add cheese on top. Bake at 350° for 1 hour.
Melt margarine in 13 x 9 x 2-inch pan. Add layers in above order. Pour milk over all. Bake 30 minutes in 350° oven. Cool in pan. Cut into 40 (1 x 2-inch) squares.
Combine water, whole cloves and sugar and bring to a boil. Boil about 20 minutes. Lower heat and add tea, pineapple juice, orange juice and water. Heat until desired temperature.
Put all ingredients into blender. Blend for 1 minute. Pour into 10-inch greased pie pan. Let stand 5 minutes. Sprinkle top with nutmeg. Bake at 350° for 45 minutes.
Bake cake as directed. Cool and crumble. Layer the ingredients until all are used.
Stir well and pour in 9 x 12-inch greased dish. Bake at 350° for 35 minutes or until brown.
Grease bottom and sides of 13 X 9 inch pan. Preheat oven to 350°. Mix coconut and pecans and place in prepared pan. Prepare cake mix according to package directions, adding vanilla. Pour cake mix over coconut-pecan mixture. Melt butter and cream cheese over low heat in saucepan. When melted, stir in powdered sugar. Spoon over top of cake mixture. Bake 45 minutes at 350°. Cool completely before turning out of pan.
Mix sugar, flour and soda. Add beaten eggs, fruit cocktail and nuts. Beat well. Bake at 350° for 1 hour in a 9 x 13-inch pan. Cut into squares and pour on topping while warm.
heat oven to 375°. Grease and flour 9 x 13-inch baking pan. Mix sugars, margarine and vanilla. Beat in egg. Stir in flour, baking soda and salt. Mix nuts and chocolate chips. Spread dough in pan. Bake until brown, 12 to 14 minutes. Cool and cut into bars, about 1 1/2 x 2-inches.
Sift together first 5 ingredients. Add oil, milk and egg. Stir with fork until thoroughly mixed; drop from teaspoon into deep hot Wesson oil or fat. Fry until golden brown (about 3 minutes). Drain on absorbent paper. Roll in cinnamon and sugar mixture or glaze puffs by dipping into thin confectioners sugar icing with a few drops of lemon juice added. Makes about 2 1/2 dozen.
Beat cheese, sugar and vanilla together. Continue beating. Add 1 egg at a time. Put 1 vanilla wafer (salerno) per 2-inch foil baking cup. Pour 3/4 full. Bake at 350° for 18 to 20 minutes. Cool. Makes approximately 36. Spoon fruit pie filling on top and serve.
Combine eggs, sugar, juices and salt. Cook over low heat until thick, stirring constantly. Cool. Add pineapple, celery, apples and nuts. Fold in the cream which has been whipped. Pour into an 8 x 10-inch baking dish. Freeze. Cut into squares. Serve frozen on lettuce leaf.
Grease a 7 x 11-inch cake pan. Preheat oven to moderate 350°. Cream butter or margarine with brown sugar and eggs at high speed of electric mixer, guiding mixture into beaters with rubber scraper, until light and creamy. Sift flour; measure and sift with baking powder, salt, baking soda, cinnamon and nutmeg. Add dry ingredients alternately with honey to the creamed mixture. Stir in crushed pineapple, chopped dates and walnuts. Pour into prepared pan. Bake 35 to 40 minutes. When cool decorate with a thin sugar icing made by adding one tablespoon boiling water to 1 cup sifted confectioners sugar. Cut into 24 bars.
Cream butter/margarine, water, vanilla and sugar. Then add flour and pecans. Mix well. Chill 3 to 4 hours. Shape into balls or fingers. Bake on ungreased cookie sheet in slow oven, 325°, about 20 minutes. Cool slightly and then roll in confectioners sugar. Finish cooling.
Brown hamburger. Mix avocado with guacamole dip mix. Layer in 9 x 13-inch pan hamburger, avocado mix, lettuce, tomatoes, onions, taco sauce and sour cream. Top with shredded Cheddar cheese. Do not mix. Serve with nacho chips.
Mix all ingredients and pour on top crust. Bake at 350° for 25	minutes. Cool. Sprinkle on some powdered sugar and smear. Refrigerate when fully cooled. Cut into squares.
Blend butter, sugar, eggs and vanilla. Sift flour, baking powder and salt; add to sugar-egg mixture. Makes stiff dough. Roll and cut size of plate. Bake 8 minutes at 375°. Cool and spread with apples.
Cook squash and onion together. Add other ingredients, except cheese and crumbs. Add cheese and crumbs on top. Bake at 375° for 30 minutes.
Preheat oven to 275°. Core apples, leaving bottom intact to allow apple to hold filling. Enlarge hole with knife to make a space about 2-inches deep and 2-inches across. Saute onions, celery, chopped apple and sausage until meat is thoroughly cooked. Add raisins and 1/2 cup apple concentrate, bring to a boil. Cook over high heat until liquid thickens a bit (about 1 minute). Divide filling among apples and place in 8 x 8 x 2-inch or larger baking dish. Mix remaining concentrate with 1/2 cup water and pour in bottom of dish. Bake 1 to 1 1/2 hours, basting often. Serve warm. Good for brunch.
Sift flour and sugar together. Beat egg white with fork until it foams a little. Add vanilla; beat a little. Gradually add sugar and flour. Add pecans, a few at a time. Coat with mixture. Drop on well-greased cookie sheet. Bake at 275° for 30 minutes. Let cool some before removing from cookie sheet.
Put eggs, spices, salt and sugar together and beat. Add shortening and mix. Add molasses; mix. Add flour last with soda and boiling water. Spread on greased cookie sheet. Bake at 350° for 12 to 15 minutes. Sprinkle with powdered sugar when cool.
Cook frozen broccoli as directed on box for 5 minutes; drain. Combine beaten eggs, soup, cheese and mayonnaise; fold into broccoli. Pour into greased casserole dish. Cover with cracker crumbs; dot with butter. Bake at 350° for 30 minutes.
Wash potatoes. Pat dry. Prick each potato with a fork in a few places. Bake potatoes on a rack at 400° for about 1 hour or until potatoes are cooked. Cut a thin slice from top of each potato. Scoop out the pulp into a bowl. Mash the potato pulp with the hot soy milk until fluffy. Beat in soy margarine and scallions. Add seasoning. Add TVP based bacon bits into potato mixture. Spoon potato mixture into shells. Sprinkle with both cheeses. Place potatoes on baking sheet. Bake at 375° until potatoes are piping hot and cheese is melted, about 15 minutes. Serve immediately. Yields 4 servings.
Blend in large bowl. Pour into greased long pan. Bake until golden brown at 400°, about 45 minutes.
Add first 5 ingredients together in a heavy saucepan. Cook over low heat. Bring to a boil. When thickened, add coconut or bananas and vanilla. Cook and pour into pie crust. Use egg whites to make meringue.
Dredge chicken in flour mixture and shake off excess. Melt butter in a skillet over medium-high heat. Add breast halves, 3 at a time, and fry quickly until golden on both sides. Remove to a serving platter. (The centers should not be cooked through.) Add a bit more butter (if desired) and the scallions to the pan and saute for 1 minute. Add cream and boil until reduced to a sauce-like consistency. Return breasts to pan to heat through and finish cooking in the center (2 minutes, roughly). When the centers are just barely done, remove chicken to a serving platter, pour on sauce and serve. Serves 4.
Place chocolate in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Set aside. Combine milk, half and half and sugar in a saucepan. Scald mixture over medium heat. Gradually add 1 cup milk mixture to melted chocolate, stirring until smooth. Add chocolate mixture to remaining milk mixture. Stir in rum and amaretto. Top each serving with whipped cream and garnish with a cinnamon stick. Serve immediately. Serves 5 cups.
Grind and mix. Boil 30 minutes. Sterilize jars and seal.
Rub flour on meat. Brown slowly in hot oil in heavy skillet. Sprinkle steak with salt and pepper. Add remaining ingredients. Cover and cook over low heat or in oven at 325° about 2 hours or until meat is fork-tender. Add a small amount of boiling water, if necessary, for gravy, if desired.
Preheat oven to 350°. Take casserole and put the oleo in it; melt in oven as it preheats. Mix sugar with flour and baking powder. Add milk; stir real good (thin batter). Pour into casserole. Open can or package of fruit; pour contents into the center of batter. Do not stir! Put in oven. Cake will come to the top. Bake about 45 minutes. Garnish with hard sauce (oleo mixed with confectioners sugar). Serves 6.
Fry sausage until pink is gone (not hard). Fry onion, celery and pepper until tender. Let water boil. Add soup mix; stir. Add rice and stir. Combine all ingredients together. Bake in covered dish for 30 minutes at 350°.
Mix all ingredients. Dump into unbaked pie shell. Bake at 425° for 10 minutes. Turn oven to 325° and bake for 30 to 35 minutes.
Use an electric mixer to mix the butter, brown sugar, flour, eggs, nuts, salt and vanilla. Then by hand, mix the chocolate chips in. Heat for 7 minutes at the temperature of 350°.
Mix together the first 3 ingredients; set aside. Put remaining ingredients into saucepan and boil until the sugar dissolves. Remove from heat and cool. Pour over cucumber mixture. Fill into jars with lids. Store in refrigerator. Keeps up to 1 year.
Dissolve Jell-O in boiling water. Add undrained pineapple and cherry pie filling. Mix well. Chill until set.
Mix all ingredients. Put mixture into a boiler. Cook over medium heat, stirring constantly. When mixture forms a doughy lump, pour on waxed paper. Knead until smooth. Store in airtight container.
Measure liquid and add water	if necessary to make 4 tablespoons. Place roast on large, heavy piece of foil. Mix the onion and mushroom soups together and sprinkle over the top of the roast (no other seasoning is necessary). Dribble the water or mushrooms and liquid over the	soup and seal tightly in foil. Place on a cookie sheet and	bake in a 250° oven for at least 5 hours. Don't try to hurry it. (Very good for inexpensive meats.)
Saute onion and garlic in butter. Rub meat with flour. Brown in butter mixture. Add water and simmer for 15 minutes in covered pan. Add soups and mushrooms. Simmer 1 hour, or until meat is tender. Just before serving, add sour cream. Serve over noodles.
Dissolve yeast in warm water. Work flour, sugar, salt and lard like pie crust. Beat egg yolks and milk together. Pour yeast mixture into milk mixture and beat well. Cover and chill overnight or at least 3 hours. Divide dough into 4 pieces. Roll out each piece of dough to about 1/4-inch. Spread with the 3 egg whites. Sprinkle with brown sugar and spread with your favorite filling (preserves, jam, jelly or nut). Fold each piece into thirds (sort of fold over). Let rise while oven is heated at 325°. Use greased cookie sheets. Bake 30 minutes. Ice when hot. Makes 4 Kringles.
Cook and stir onion and garlic in margarine and oil in large skillet until onion is tender. Add chicken, salt and pepper. Cook and stir over medium high heat until done, about 10 minutes. Stir in cilantro. Pour pan juices over chicken to serve. Makes 4 servings.
Mix sugar, water and Karo; cook to soft ball stage (240° to 245°). Remove from heat. Add vanilla, butter and peanut butter. Using mixer, beat until thick and no longer shiny.
Preheat oven to 350°. Mix all ingredients in order listed together. Spread on greased and Pam'd cookie sheet. Sprinkle with sugar-cinnamon and bake at 350° for 25 to 30 minutes. Take out and slice while warm; separate half onto another cookie sheet and put back in oven for 10 minutes.
Combine cornflake crumbs and seasonings in shallow bowl. Soak chicken in milk then dredge chicken in crumb mixture. Place on baking pan that has been sprayed with nonstick spray. Bake at 400° for 25 minutes or until lightly browned and no longer pink.
Rinse fillets with cold water and pat dry. Arrange in a 12 x 8 x 2-inch baking dish, coated with vegetable cooking spray.
Place roast in large ceramic oven dish that can be covered. Top with seasonings. Wash potatoes, cut in half lengthwise and place around roast, cut side up. Clean carrots, cut in half lengthwise and place around roast and potatoes. Add water. Cover and place in 250° oven for 3 to 4 hours.
Mix all ingredients together. Just before serving, pour the Catalina dressing and toss lightly.
Marinate chicken in dressing at least 2 hours or overnight. (Do not add water. Do not cover so they will brown.) Watch and bake at 350° until done.
Dice celery, onion and green pepper; saute in butter. Cook carrots until tender; drain. Add to onion mixture. Stir in chicken broth, milk and vegetable flakes. Heat. Add cheese; heat until hot, but do not boil. Very good main course soup.
Brown ground beef, green pepper and onions in a large nonstick skillet, stirring until beef crumbles. Drain and return mixture to skillet. Add soup and next 4 ingredients. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer 15 minutes, stirring occasionally. Set aside.
Clean chicken (moist, damp). Mix in bowl Shake 'N Bake seasoning with crushed barbecue chips. Place chicken in mixture, then put in Pam sprayed casserole dish; with extra mixture, cover over chicken again. Bake at low 250° to 300° (not high; will burn chips) for 40 minutes.
Spread 1 pkg. crescent rolls on small cookie sheet. Mix together 1 egg yolk with 2 cream cheese and 1/2 cup sugar. Spread over crescent roll. Spread the other pkg. crescent rolls on top of cream cheese mixture. Whisk egg white and brush on top. Then mix 1/4 cup sugar and cinnamon together and sprinkle on top. Bake at 350 for 15 minutes.
Mix together chicken, broth, soups, Ro-Tel, onion, 1/2 pound cheese and bell pepper to form sauce. Then in a 9 x 13-inch pan, tear tortillas into 4 or 5 pieces each and cover bottom of pan. Pour a thin layer of meat sauce on top. Repeat tortilla layer and meat sauce layer. Lightly season each layer of meat sauce with garlic salt and chili powder. Top with remaining 1/2 pound of grated cheese. Bake, uncovered, at 350° until bubbly, about 30 minutes. Serves 6.
Mix all dry ingredients together. Use 2 heaping teaspoons for each cup of hot water.
Brown sausage in large skillet. Add onion and pepper and cook until tender. Drain. Add potatoes and cook for 8 minutes. Add eggs and stir and cook until eggs are done. Prepare tortillas by heating in hot oil for 5 seconds on each side. Divide filling mixture between 12 tortillas, placing filling in center of each. Sprinkle with cheese. Fold over each side. Serve with picante sauce and sour cream. These may be frozen and heated in microwave.
Mix Cheez Whiz. Add cream of mushroom soup on top of stove. In separate pan, boil chicken until falls off bones or tender. Boil broccoli and rice until they are tender. Pour off water and add to shredded chicken. Put into a 9 x 13-inch pan. Top with cheese. Cover with bread crumbs. Bake at 350° for 35 minutes.
Mix biscuit mix according to package directions for biscuits. Spray pie plate with Pam. Pat 1/2 biscuit dough in bottom of pie plate. Mix all other ingredients. Pour on top of biscuit dough. Put other 1/2 biscuit dough on top. Bake at 400° for 15 to 25 minutes or until brown. Contains 11 fat grams for entire pie.
Wipe the fish with a cloth dipped in lightly salted water, about 1 teaspoon of salt per quart of water. Rub lightly with bacon drippings and roll thoroughly in corn meal. Dust with a little salt and pepper into cavities. Bacon drippings should be no less than 1/4-inch deep in the pan, no more than 1/2-inch deep and should be hot enough to brown a 1-inch cube of bread in 2 minutes, no hotter. Cook until fish is nicely browned on one side, then turn and brown on other side. Drain on paper before serving on heated plates.
Cook onion in margarine until soft. Stir in turkey, soup, salt and pepper; heat. Fold in potatoes and heat. Can substitute chicken for turkey. Makes 4 servings.
Cut flour and shortening together. Mix well and store in an airtight container. Use this like you would use Bisquick; it's less expensive and works great.
Mix together milk, margarine, cheese, bread crumbs, eggs, parsley, onion, pimiento, salt and pepper.	Combine with drained macaroni. Pour into 8-inch baking dish.	Place dish in a pan of water and bake 35 minutes in a 350° oven.
Pound chicken pieces until very thin and double in size. Spread with Dijon and top with a slice of Swiss cheese. Roll up chicken with inside and secure with a toothpick. Dip into egg whites and roll in crumbs. Brown briefly in sprayed nonstick pan. Place in an ovenproof dish. Cover and bake 30 minutes at 350°. Serves 4. Has 290 calories, less than 6 g fat.
Thaw strawberries enough to get juice off. Dissolve Jell-O in juice. Combine frozen berries and Jell-O; mix well. Let congeal in refrigerator (not really firm). Add milk to pudding; mix. Add vanilla, sour cream and 1/2 Cool Whip. Alternate layer of wafers, pudding and Jell-O mixture until all mixture is used. Top with the rest of the Cool Whip. This is pretty made in a clear glass bowl.
Beat eggs and other ingredients; mix well. Drop on buttered cookie sheet. Press flat. Bake in slow oven at 325° about 15 minutes.
Mix sugar, cornmeal and flour. Add eggs, 1 at a time. Beat well after each, stir in butter, salt, milk, lemon juice and rind. Mix	well, pour mixture into pie shell. Bake at 350° for 45 minutes or until firm.	Cool before cutting. Serves 6.
Soak pecans in bourbon overnight. Combine eggs, sugar, Karo, salt, chocolate chips, vanilla and pecans. Pour into 9-inch deep pie shell. Bake at 375° for 55 to 60 minutes.
Cut breast in finger size strips. Salt and pepper. Make a batter of Bisquick and sweet milk. Dip the chicken in batter, covering each piece well. Fry in deep fat (Crisco or Crisco oil). Drain on paper towels.
Mix pudding and brown sugar in bowl. In a separate bowl, mix sugar and cinnamon. Dip rolls in butter. Roll in sugar/pudding mixture. Put in Bundt or angel food cake pan. Sprinkle with pecans and sugar/cinnamon mixture. Pour remaining butter over rolls and let rise. Bake at 350° for 30 minutes.
Mix peas with celery, scallions and radishes. Stir in mayonnaise and lemon juice to moisten and bind vegetables. Cover and chill. Serve in lettuce leaf cups. Makes 10 servings.