HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix ingredients well and pour in pie shells. Bake at 350° for 45 to 50 minutes.
Mix butter, salt, flour and pepper well and cook over low heat. Add milk; stir well. Continue cooking over low heat. Add Velveeta or Cheez Whiz to the white sauce mixture; continue cooking over low heat, stirring until it thickens a bit. Combine with eggs and bacon. Stir gently, but well. Toast bread; dice and crumble. Toss with butter. Sprinkle buttered crumbs over egg mixture. Bake 30 minutes at 350°. (May be refrigerated overnight before baking. This is a good breakfast for overnight guests. Serve with muffins or such.)
Combine rice, milk, sugar and salt and cook for about 3/4 hour. Rice will be soft, but milk will not be completely absorbed. Set aside. Beat eggs with vanilla until frothy. Mix well and quickly. Put into rice and continue stirring to keep eggs and rice at this consistency. Spread in serving pan and sprinkle cinnamon while hot. Refrigerate.
Mix all ingredients together in 9 x 13-inch pan. Sprinkle 2 more cups Mozzarella cheese on top. Bake in 425° oven until cheese is melted and golden brown.
Boil chicken and debone. In a casserole dish, layer Doritos. Add deboned chicken. Add Ro-Tel. Add cream of mushroom soup, then cream of chicken soup. Top with grated Cheddar cheese. Bake in oven at 350° for 20 to 30 minutes.
Mix all ingredients together and place in greased 9 x 14-inch baking dish. Bake 1 hour at 375°.
Brown beef with onion and garlic. Add remaining ingredients. Simmer for 1 hour. Cook lasagna noodles. In 13 x 9-inch pan, spread 1/2 cup tomato sauce, layer noodles, sauce, Mozzarella cheese and Parmesan cheese, until pan is filled. Top with sauce. Sprinkle with Parmesan cheese. Bake at 375° for 20 minutes.
Combine oil, wine, garlic powder and dash of pepper; set aside. Trim chops of excess fat. Place chops on rack of an unheated broiler pan. Broil 3 to 4 inches from heat for 10 to 12 minutes; brush with some of wine mixture.
Thoroughly mix together and mold into shape. Refrigerate overnight. If using fresh herbs, use twice as much as called for.
Wash and drain cranberries before grinding. Combine all ingredients. Refrigerate. Yield: 2 quarts.
To each quart of vinegar allow 2 ounces of pepper, 1 ounce of allspice and 1 ounce of ginger.
Prepare salad dressing according to package directions; set aside. Chop cauliflower, broccoli, olives, onion, water chestnuts and tomatoes. Mix well and pour dressing over vegetables. Mix well and marinate for 24 hours.
Cook sausage, crumble into dry mixture of cheese and bisquick. Add water and combine until well blended. Form into small balls (about 40). Bake at 375° for 15 minutes.
Heat oven to 425°. Mix yeast, water, sugar and salt. Add flour a little at a time. Knead until smooth. Shape small amounts of dough into animal shapes. Place on a lightly greased cookie sheet. Brush with beaten egg. Sprinkle lightly with salt. Bake at 425° for 15 minutes or until brown.
Mix Bisquick, milk and cheese into a soft dough. Drop by teaspoon onto greased baking sheet. Bake for about 15 minutes in a 450° oven.
Mix broccoli and onion. In separate bowl, mix mayo, sugar and vinegar; pour over broccoli and onion. Add cheese; chill 2 hours before serving. Add bacon.
Preheat oven to 350°. Drain pears, reserving juice. Arrange pear halves close together in a baking dish, cut side up. Set aside. In a small bowl, combine brown sugar, lemon juice, ginger and pecans; mix well. Spoon into pear halves and sprinkle lightly with ginger. Pour reserved pear juice around pears to cover bottom of dish. Bake 15 to 20 minutes.
Cook linguini, mix in green peppers and tomatoes. Pour in Italian dressing and McCormick Salad Supreme seasoning. Mix well. Refrigerate overnight.
Cook snoots and ears together, adding salt, black pepper, red pepper and sage. After meat is cooked, separate from bones. Put in food processor or mix by hand until meat is fine, adding more seasoning according to taste. Add vinegar according to taste. Mix all together and heat through. Put in container and refrigerate. Next day, cut in serving pieces.
Boil the chicken with the rosemary until tender; pull off the bone and cut into small pieces. Meanwhile, saute onion with garlic in olive oil. Add the tomato and lightly saute with the onion garlic mixture. Add chicken and cook covered for about 15 minutes, stirring occasionally. Remove from heat and add mixture to the hot, cooked rice and mix. Steam for 10 to 15 minutes.
Preheat oven to 350°. In a large bowl, combine 3/4 cup sugar, flour, 1/4 cup of cocoa, baking powder and salt. Stir in 1/2 cup milk, butter and vanilla. Spread into a buttered 8-inch square baking pan. Sprinkle remaining 1/2 cup sugar and 1/4 cup cocoa over the batter. Pour remaining 1 1/2 cups milk over all. Bake until a knife inserted in the center comes out clean, 30 to 35 minutes. Cool on a rack to room temperature before serving. "Excellent with ice cream."
Chill evaporated milk. Mix jello with 1 cup boiling water and cool. Cream 1 cup sugar with cream cheese. When jello is cooled, mix with cream cheese. Whip chilled milk to thicken it. Mix all ingredients together; pour into a large graham cracker crust. Add drained pineapple, if desired.
Beat egg whites first until stiff as possible, but not dry. Add 1/2 cup granulated sugar and 1/2 cup powdered sugar. Beat until like whipped cream. Follow the same with the yolks. Mix together with a spoon.
Bring mixture of fruit juice, cornstarch, sugar and lemon juice to a boil and boil for 5 minutes. Bake sugar cookies on one sheet so that 1 large cookie is made using directions on package. Cream Cool Whip and cream cheese together until smooth. Spread on cooled cookie. Arrange fruit over cream cheese and Cool Whip mixture. Make sauce and cool. Pour over fruit. Serve chilled.
Soften cheese at room temperature. Cut ham into cubes and chop green onions.	In bowl, mix all ingredients together, mix well and form into ball. Keep cool in refrigerator. Serve on a platter with different kinds of crackers all around the cheese ball. Excellent for parties, especially at Christmas.
Place corned beef in a pot and cover with water. Bring to a boil, then turn down heat and simmer for 3 to 4 hours. The last hour of cooking, add cut up vegetables. Cook until tender.
Put all ingredients in large pot. Add one tomato juice can full of water. Liquid should cover vegetables and bones. If it doesn't, add little more water. Put soup pot over high heat and bring to a boil, then immediately turn down heat. Take a spoon and carefully scoop foam off top of soup and throw away. Cook soup, uncovered, at a simmer. Don't let it boil. Simmer for about 3 1/2 hours so flavors have a chance to mingle. Stir once or twice during cooking. Makes about 3 1/2 quarts.
Mix all ingredients in a large pan. Knead dough. Cut into shapes. Bake at 400° for 10 to 12 minutes.
Crumble and brown sausage; drain. Beat eggs with milk and salt. Layer bread, sausage and cheese in a 9 x 13-inch baking dish. Pour eggs on top. Cover and refrigerate overnight. Bake at 350° for 45 minutes. Serves 6 to 8.
Mix and slow cook 4 to 5 hours. Serve over egg noodles.
Mix butter, sugar and shortening. Sift together flour, soda, cream of tartar and salt. Mix together. Form balls the size of walnuts. Roll in mixture of 4 tablespoons sugar and 4 tablespoons cinnamon. Place 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes at 350°.
Combine all ingredients in small bowl. Mix very well. Serve on crackers or Melba toast. It's great for parties.
Bring broth and water to boil. Add rice; boil 14 minutes. Beat eggs well. Add 1/2 cup broth to lemon juice; add this mix to eggs very slowly, beating constantly. Add lemon-egg mix to chicken rice broth.
Combine bread crumbs and Parmesan cheese. Combine spinach, onion, garlic, cheese, milk and seasonings. Turn into pastry lined pie plate. Arrange thinly sliced tomatoes on top. Bake at 425° for 15 minutes. Lower oven setting to 350°. Bake for 10 minutes. Sprinkle Parmesan and bread crumbs over top. Bake 10 minutes longer.
Drain liquid from beets and pineapple into cooking pot. Add water, juice and vinegar. Add sugar and heat. Dissolve Jell-O into this mixture. Add beets and pineapple. Spread chopped nuts on top. Chill.
Beat together all ingredients except frosting for 3 minutes. put in lightly greased microwavable cake pan. Spoon frosting on top and bake for 9 minutes at power level 5, then 11 minutes at high power level 10.
Mix all ingredients together in baking dish; sprinkle with paprika. Bake at 350° for 10 to 15 minutes.
Heat oven to 350°. Spray 13 x 9-inch cake pan with Pam. Heat milk in medium size saucepan until barely simmering. Remove from heat and whisk in cocoa until thickened and almost smooth. Let stand 2 or 3 minutes to cool. Whisk in applesauce and vanilla. Mix flour, 1 1/4 cup sugar, baking powder, soda and salt in a large bowl. Beat egg whites in medium size bowl with mixer on high until thick and foamy. Gradually beat in remaining 1/4 cup sugar until stiff peaks form. Pour cocoa mixture over flour. Stir just until blended. With rubber spatula, gently stir abut 1/4 egg whites into flour mixture. Fold in remaining egg whites until no white streaks remain. Pour into pan. Bake 25 to 30 minutes. Makes 30 servings. 133 calories per serving, .3 grams fat.
Mix with a basting brush to dissolve brown sugar. Poke holes in meat with large fork and pour mixture over it. Turn often during the day to make sure meat is fully marinated.
Heat oven to 450°. Place 2 teaspoons brown sugar, 2 teaspoons butter and 3 pecan halves in each of 12 muffin cups. Place in oven to melt sugar and butter. Stir baking mix and banana to a soft dough. Gently smooth into ball; knead 5 times. Roll into 15 x 9 inch rectangle. Spread with 2 tablespoons butter and sprinkle with 1/4 cup brown sugar. Roll up. Begin at long side. Pinch edge of dough into roll to seal. Cut roll into 12 (1 1/4-inch) slices. Place slices cut side down in muffin cups.
In saucepan, melt butter and saute onion and celery. Combine all ingredients with cooked rice and saute mixture. Spread into casserole dish and bake at 350°, uncovered, for 1/2 hour.
Peel and wash potatoes. Cut into quarters. Cook in boiling water until soft. Drain. Stand the pan of potatoes over the lowest possible heat and mash finely. Add butter, cheese, egg yolks, nutmeg, salt and pepper to taste. When mixture is cool enough to handle, form into cork shapes. Coat lightly with beaten egg white and crumbs. Heat oil until a cube of bread dropped into it turns golden in 1 minute and floats to top. Fry croquettes until golden. Drain on paper towel.
Brown ground beef, onion and garlic. Pour off excessive fat and add remaining ingredients. Simmer 1 1/2 hours, stirring occasionally. Serve over spaghetti.
Mix all ingredients well and roll into small balls. Chill at least 30 minutes. When well chilled, lift each ball with a toothpick and dip into chocolate mixture made by melting chocolate chips with paraffin. Chill until set.
Prepare cake mix as directed on box; cool. Cream the margarine and cream cheese together. Add powdered sugar until thoroughly mixed. Add vanilla and mix. Spread over cake. Spoon pineapple over topping.
Combine cans of ginger ale and 1/2 cup ReaLemon brand. Pour 2 1/2 cups mixture into 1 quart ring mold. Arrange apricot halves, green grapes, strawberries, orange peel strips or any other fruits and mint leaves on top of ice. Slowly pour remaining ReaLemon brand mixture over fruit. Freeze.
Preheat oven to 325°. Cook rice and broccoli. Add soup, onion, celery and cheese; mix. Salt, pepper and butter to taste. Bake about 30 minutes at 325°. Put bread crumbs on top. Makes 6 to 8 servings.
Mix sugar and cocoa in a saucepan; add margarine and milk. Bring to a boiling point, stirring constantly, and boil 2 minutes. Remove from heat. Stir in peanut butter, vanilla and pecans. Mix well. Drop by spoonfuls onto waxed paper. Let cool thoroughly before serving or storing.
Combine ingredients (by hand or mixer). Do not use nonstick spray or butter on griddle. Makes approx. ten 4-inch pancakes.
Hand cutting vegetables is important. Boil together for 10 minutes the tomatoes, celery, onions and peppers. Add salt and let stand overnight. Drain in colander, do not press. Return to pan. Add sugar, brown sugar, vinegar and pepper. Put pickling spices, cinnamon and ginger in spice bag. Add to mixture. Bring to a boil. Simmer 10 minutes and can. Very good. Do not double recipe.
Place lettuce in shallow dish. Top with onion, celery and water chestnuts. Cover with a layer of frozen peas, followed by a layer of mayonnaise. Sprinkle with sugar, Parmesan, salt and garlic. Cover and chill 24 hours. At serving time top with boiled eggs and bacon.
Brown beef, onion and green pepper. Drain. Add salt and pepper to taste. In a large kettle, mix beans, juice, paprika, red pepper and chili powder. Tie cloves and bay leaf in a piece of cheesecloth and add to juice bean mixture. Add browned ingredients to juice bean mixture. Mix all ingredients well. Let all ingredients simmer over medium heat for 1 hour.
In a shallow 2 1/2-quart buttered casserole, beat eggs with wooden spoon until foamy. Add corn, melted butter and onion dip. Beat until blended. Stir in muffin mix. Bake in a 325° oven 28 to 30 minutes or until knife stuck in center comes out clean.
Bring cream cheese to room temperature and mix with mayonnaise and Hidden Valley Ranch Dressing mix. Set aside. Roll crescent dough on cookie sheet to form a rectangle. Press edges together and brush with beaten egg. Bake according to package directions, then cool. When dough has cooled, press down bubbles with bottom of spoon. Spread dough with cream cheese mixture. Then sprinkle with vegetables followed by cheese. Cover with saran wrap and press vegetables into crust. Cut into bars and serve.
Combine soups, sour cream and chili for sauce and heat until smooth. Mix cheese and green onions together. Dip tortillas in hot oil for a second to soften. Place cheese mixture and chicken across center of tortilla. Add 1 tablespoon sauce. Roll. Place side by side, seam down, in baking dish. Pour sauce and sprinkle more cheese mixture over the top. Bake in 350° oven until bubbly. Garnish with chopped green onions. Can be frozen and reheated.
Saute onion and bell pepper in butter. Remove from pan. Brown hamburger. Stir in corn, olives and tomatoes. Stir and cook 3 minutes. Mix in seasonings, onion and bell pepper. In casserole dish, stack layers of meat mixture, tortillas and cheese. Top with olives and cheese. Bake at 350° for 15 to 20 minutes.
Put brown sugar, cloves and cinnamon sticks in basket of coffeepot. Put apple and cranberry juices into coffeepot and let perk until cycle is complete. Use only half of ingredients for a 9 cup coffeepot.
Cook chicken in boiling salted water until tender. Cool. Remove chicken and debone. In broth, cook onion and green pepper. After 5 minutes, add spaghetti. When done, add chicken. May need to remove some of the broth. Add cheese; let melt. May serve now or put in casserole. Freezes well.
Preheat oven to 375°. Grease 9 x 5 loaf pan. In large bowl, with fork, beat eggs slightly. Add remaining ingredients. Mix well. Spoon into pan. Shape into loaf and bake for 45 minutes.
Blend eggs in blender; add anchovy paste. Add rest of ingredients except mayonnaise and lemon juice. Blend well. Empty mayonnaise in large mixing bowl. Pour contents of blender over mayonnaise and mix by hand. Add lemon juice and parsley. Chill. Keep in refrigerator 4 to 6 weeks. Serve with croutons.
Mix at least 12 hours before you intend to use. Excellent on all kinds of crackers.
Bake pie crust and set aside. Combine sugar, cornstarch and water. Boil for 3 minutes until thick. Remove from heat. Add jello until dissolved. Cool mixture. Place sliced strawberries in cooled pie crust. Pour jello mixture over strawberries. Cool for 1 hour. Top with whipped topping and serve.
Beat egg. Stir in sugar, almond and vanilla. Cream butter and combine with egg mixture. Mix in flour. Form into 2 balls and flatten into discs. Chill until firm. Remove 1 disc at a time and roll to 1/8-inch thick on floured board. Cut into heart shapes with 3 or 4-inch cookie cutter. Take remaining hearts and using smaller cookie cutter, cut out center to create border of heart. Spoon 1/2 teaspoon preserves in center of hearts and top with heart border. Bake at 350° for 10 to 12 minutes. Cool and sprinkle cookie edges with powdered sugar. Makes about 2 1/2 dozen. Delicious!
Coat chicken with seasoned flour, to which thyme had been added. In hot butter in a large skillet, saute chicken until golden on all sides. Add scallions, mushrooms, sugar, salt, lemon juice, apple juice and tomatoes. Cook slowly, covered, for 35 to 45 minutes, or until chicken is fork tender. Sprinkle with parsley and chives. Makes 3 to 4 servings.
Mix together, knead on floured surface about four or five times, then roll and cut. Let dry for about 30 minutes, then chop into your broth and cook about 30 minutes.
Pack jars with cucumbers. Mix all other ingredients and heat until sugar is melted. Pour over cucumbers and store in jars in refrigerator.
Grease and flour 9 x 13 x 2-inch sheet cake pan. Layer pecans and coconut in pan. Mix cake mix according to directions. Pour cake mix over top of coconut.
Combine crumbs, sugar and margarine; press onto bottom of an 8-inch square pan. Combine Marshmallow Creme, chocolate and vanilla; mix until well blended. Gradually add milk; blend until smooth. Fold in whipped cream. Pour into pan; freeze.
Beat eggs with a hand Swiss beater. Add milk and remaining ingredients. Put mixture into uncooked pie shells. (Cover pie crust with cornstarch.) Bake at 325° for 45 minutes or until knife comes out clean.
Cream the first 3 ingredients. Stir together flour, cocoa, coffee and salt. Gradually beat dry mix into creamed mix. Stir in nuts and cherries. Chill 1 hour. Bake on ungreased sheet at 325° for 20 minutes. While warm, dust with fine sugar. Makes about 3 1/2 dozen.
Soak gum overnight in cistern water. Strain and simmer on back of stove several hours. Lastly add perfume oil and bottle.
Chop meat. Cook noodles in 1 quart of water; drain. Mix fat, flour and milk together. Mix all ingredients and bake at 350° for 30 minutes. Serves 10 to 15. Can be frozen.
Cook and mash carrots. Beat eggs and mix together with milk, salt, butter and sugar. Grate cheese and add to the other ingredients, including the bread crumbs. Place mixture in a greased 1 1/2-quart casserole and bake for about 30 minutes in a 350° oven. Serves 8 to 10.
Grease an 8 x 13-inch pan. Dump applesauce into it. Dump crushed pineapple on top of that. Spread dry cake mix over that. Melt butter and pour over dry cake mix. Sprinkle 1 1/2 cups chopped nuts over butter. Do not stir. Bake at 350° for one hour. Top with whipped cream.
Cream shortening and sugar; mix boric acid, flour and onion. Add to sugar and shortening. Blend well, then add water to form soft dough balls. (If balls are placed in opened plastic sandwich bags, the dough will stay softer longer.) Place balls throughout the house in places normally inhabited by roaches. When dough becomes brick hard, replace with a fresh batch. Keep out of reach of children and pets.
Melt marshmallows and margarine. Add crushed graham crackers, cherries and pecans (use the juice from the cherries also). Mix well and spread in a Bundt pan. Cool and keep refrigerated.
Cover the fillets with the above ingredients as listed. Bake on aluminum foil or shallow pan in oven at 350° for 35 to 40 minutes.
Bring the first 3 ingredients to boil for 5 minutes, then pour into a 9 x 13-inch pan, reserving 1/2 for later. Sift flour, baking powder, salt and sugar. Cut in 1/3 cup Crisco until particles are formed. Break 1 egg into measuring cup. Add milk to measure 2/3 cups. Beat with fork to combine.
Stir really well, then pour in greased muffin tin. Bake at 450°. Makes 12 rolls.
Prepare pudding per instructions on box. Whip sour cream and whipped cream into pudding. Layer wafers, bananas and pudding; repeat. For an Epworth gathering I double the recipe. Serves 6.
Mix everything except egg whites. Beat egg whites until stiff, then fold in. Bake at 350°.
Partially prepare the night before. Combine buttermilk and oats. Cover and refrigerate overnight. In the morning, mix together flours, sugar, baking soda, baking powder and salt. Set aside. In a large bowl, beat 2 eggs. Add butter; blend. Add oatmeal mixture. Blend in flour. Batter will be very thick so you might want to add a few tablespoons of buttermilk but no more than 4 tablespoons. Fry pancakes on electric griddle at 345°.
Combine sugar and flour. Add eggs and mix well. Add milk, vanilla, salt and coconut. Pour melted butter over mixture after it has been poured into unbaked pie shell. Bake at 450° for 10 minutes. Reduce heat to 325° and bake for 30 to 40 minutes.
Cream together butter and sugars. Add eggs and vanilla. Put small amounts of oatmeal in blender until all oatmeal is powder. Mix flour, oatmeal, salt, soda and baking powder together; stir into butter and egg mixture.
Mix together in a 1-quart saucepan the sugar, milk, cocoa and butter or margarine. Bring to a boil over medium heat. Let boil 1 minute. Remove from heat and add peanut butter, oats and vanilla. Mix well. Cool on a buttered plate or pan.
Combine all ingredients except pecans and parsley. Mix well. Chill for 3 to 5 hours. Shape into log and roll in nuts and parsley. Chill and serve with crackers. Keep refrigerated.
Combine lemon juice, sugar and sweetened condensed milk. Add whipped topping. Tear cake into small pieces and line bottom of a 9 x 13-inch baking dish. Pour mixture over cake and mix slightly. Chill for 24 hours before serving. Makes 8 to 10 servings.
Combine sugar and cinnamon. Preheat oven to 350°. Grease angel food cake or Bundt cake pan and spread with chopped pecans. Quarter biscuits and coat with sugar and cinnamon mixture. Place in baking pan and pour remaining sugar mixture over biscuits. In medium saucepan, combine brown sugar, butter, syrup and water. Bring to a boil and boil 1 minute. Pour over biscuits. Bake 35 minutes.
Add chips into blender. Pour boiling water into blender. Add yolks, one at a time. Add the sugar. Blend all ingredients until smooth. Fold mixture and Cool Whip into a bowl. Pour into dessert dishes and refrigerate.
Brown hamburger. Add flour and stir. (If meat is very lean, add a little oil or shortening.) Add milk until thick like gravy or cream sauce. Add salt and pepper. Serve over toast.
Preheat oven to 350°. Blend first 4 ingredients. Mix next 3 dry ingredients together. Drop by spoonfuls on ungreased cookie sheet. Bake for 8 minutes. Sprinkle with colored sugar while still hot.
Boil squash and onion until tender. Mash and add butter, egg, 1/2 cup cheese and 1/2 bread crumbs. Place in greased baking dish and top with remaining cheese and remaining crumbs. Bake at 350° until cheese browns lightly.
Mix well and let set overnight. Serve on a bed of lettuce or without, if you prefer. The Tang seems to prevent the bananas from discoloring.
Prick potatoes with a fork. Bake in a 375° oven for 45 to 50 minutes or until tender. Cool slightly. Cut potatoes in half lengthwise. Gently scoop out each potato half, leaving a thin shell. Set shells aside. Put pulp into a small mixing bowl. Add cream cheese, chives, basil, salt and pepper; beat until smooth. Add milk, a teaspoon at a time, beating until potato mixture is fluffy. Pipe or spoon potato mixture into shells. Sprinkle with paprika. Place on a baking sheet. Cover loosely with foil. Bake in a 375° oven for 10 minutes. Uncover and bake 10 minutes more or until heated through. Serves 8.
Cook squash and onions together until soft. Drain well and mash. Add carrots, soup and sour cream. Soften stuffing with butter and add to squash mixture. Spread in baking dish. Bake at 350° for 30 minutes.
Mix celery, cheese, pimento, onion and mayonnaise. Add peas last and mix lightly. Chill overnight.
Beat cream cheese until fluffy and light. Stir in remaining ingredients. Chill at least 1 hour. Serve with fresh vegetables. Yield: 1 2/3 cups.
Mix all the ingredients together. Shape into balls and place on sheet. Chill in freezer until nice and sassy.