HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook ham in butter until lightly browned. Add the beaten eggs and scramble. Put into greased 14 x 18-Pyrex pan. Make a white sauce of the flour, butter and milk. Add cheese and salt and pepper to taste. Cook until cheese is melted. Pour over the eggs-ham in casserole. Sprinkle buttered crumbs on top and a dash of paprika on all. Bake at 375° for 30 minutes. This may be made the day before and baked at breakfast time.
Grease 9-inch glass pie plate with solid shortening. Press hash browns into pie plate making a solid crust. Brush with melted butter including top edges. Bake at 425° for 25 minutes. Remove from oven and fill with layers of cheese and ham. Beat eggs and salt with milk. Pour over cheese and ham. Return to oven and then reduce heat to 350°. Bake until knife inserted near edge comes out clean (about 30 to 40 minutes).
Mix all ingredients together!!! To serve: Use 2 teaspoons of mix per 1 cup hot water.
Mix dry ingredients, then cut in shortening until mixture is fine as corn meal. Store, tightly covered, in refrigerator (keeps well).
Arrange peaches in an ungreased 9 x 13 inch baking dish. Sprinkle dry cake mix over the top. Drizzle with butter. Sprinkle with coconut and pecans. Bake at 325° for 55 to 60 minutes. Let stand 15 minutes before serving. Serves 12 to 15.
In a 10 x 10-inch casserole dish, place the potatoes, onions and crumbled corned beef. Pour undiluted soup on beef. Sprinkle with pepper. No salt. Cover. Bake 1 hour at 350°, or until potatoes are done.
Combine all but jello and cook 20 to 25 minutes. Take from stove and slowly mix jello into hot mixture. Keep refrigerated up to one year unless opened, then keeps up to 4 weeks.
Prepare Jell-O per package instructions, using juice from pineapple to make correct amount of cold liquid (add water, if necessary). Add sugar and salt. All to set until slightly thickened. Add remaining ingredients.
Cook celery slices until still crisp (about 8 minutes). Drain. Mix with water chestnuts, cream of chicken soup and pimentos. Put in casserole. Toss bread crumbs and almonds added to melted butter and sprinkle on top. Bake at 350° about 35 minutes.
Chop walnuts into medium sized pieces. Beat eggs; gradually beat in sugar, then oil. Combine dry ingredients and add to first mixture alternately with zucchini. Stir in raisins, walnuts and vanilla. Turn into 2 greased and lightly floured loaf pans. Bake at 350° for 55 minutes. Let stand about 10 minutes. Put on wire rack to cool. If you want, glaze the top.
Soak beans all night in water. Cover with water in morning. Bake in oven at 350° for 2 hours, then add salt, pepper and molasses. Place bacon on top and bake 3 to 4 hours or until soft. Add water as needed.
Preheat oven to 400°. In a large ovensafe bowl, mix beans, diced onion, catsup and brown sugar. Roll pieces of sausage into several 1/2 to 1-inch balls. Put them into mixture. Stir and bake approximately 45 minutes to 1 hour. Can be served warm or cold.
Beat cream cheese at high speed of an electric mixer until light and fluffy. Gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Add the melted white chocolate. Stir in vanilla. Pour into prepared graham cracker crumb crust in spring-form pan. Bake at 350° for 40 minutes; turn oven off and partially open oven door. Leave cheesecake in oven for 30 more minutes. Remove from oven and cool. Chill at least 8 hours.
Combine all ingredients together. Grease pan. Bake at 350° for 25 minutes. Insert toothpick to see if it's done. Enjoy!
Crush Oreos. Cream cream cheese, confectioners sugar and oleo. Mix pudding, milk and Cool Whip. Mix cream cheese mixture and pudding mixture together.
Warm butter, cream cheese and eggs to room temperature. Grease and flour a tube or Bundt pan. Preheat oven to 325°. Mix butter and cream cheese then cream with sugar (this batter should be treated gently). Then add salt and vanilla and mix. Add eggs, one at a time, mixing after each. Gently mix in flour until just blended then pour into prepared pan and bake for 1 1/2 hours or until the cake pulls away from the sides of the pan (I start checking at around 1 1/4 hours). Cool cake in pan for 10 minutes then invert onto wire rack. Sprinkle with powdered sugar when cool. This is an extremely rich, dense and heavy cake (not healthy but heavenly)!
Mix together stuffing mix and pecans and set aside. Mix together cream cheese dip, margarine, lemon pepper and chicken. Spread mixture on wide end of roll and seal. Melt 3 tablespoons margarine. Dip each roll in margarine then in stuffing mixture. Place in baking dish and bake at 375° for 15 to 20 minutes. You can use cream of chicken, cheese or broccoli cheese soup for gravy. Just heat soup, undiluted, and spoon over baked rolls before serving.
Boil 7 cups of water and the sugar in a large pan, then cool. Boil 2 cups of water and tea bags, then cool, leaving tea bags in to get strong. Add orange juice and lemonade. Stir and freeze for 24 hours. Can eat as is or can pour 7-Up over it.
Mix all ingredients and most of stuffing (save small amount for top). Dot with butter and bake at 350° for 30 minutes.
In small saucepan combine water, sugar, salt and butter. Bring to boil. Add flour all at once. Stir quickly to form large ball. Remove from heat. Cool 2 minutes. Put mixture in medium sized bowl and add eggs one at a time beating well after each addition. With small ice cream scoop measure a mound of dough on a nonstick baking sheet 3 inches apart. Bake 10 minutes at 400° and lower to 350° and bake 25 minutes more. Cool completely. Cut off 1/3 top and remove any soft part. Can be filled with pudding for dessert or chicken salad or tuna salad.
Collect snow in a Dutch oven. Add evaporated milk, sugar and vanilla. Mix until ice cream-like consistency. Ear right away!
Mix ingredients together well, but not too long. Shape into 1-inch balls. Place on cookie sheet and make a depression in center of each ball with your thumb and in each, place jelly or preserves of your own choosing. Bake in hot oven at 400° for 10 to 12 minutes. Sprinkle with powdered sugar and enjoy.
Prepare pancake mix by instructions on package and set aside. Cut 1/3 of a pound of bacon in 1/4-inch pieces.	Fry bacon pieces until crispy. Remove bacon. Drain and remove grease from pan.	Pour 1/4 cup pancake mix in frying pan and sprinkle with some	of the bacon pieces.	Cook until done. Spread margarine on warm pancake and serve with pancake syrup. Repeat until pancake mix and bacon pieces are gone. Great with coffee or milk.
Mix together cream cheese, brown sugar, and vanilla. Top with caramel topping and pecan.
Cream oleo, sugar and powdered sugar together. Add remaining ingredients. Drop in balls on cookie sheet. Bake at 350° for 8 to 10 minutes.
Mix crushed flakes with other ingredients. Roll chicken breast in mixture. Spray pan with Pam. Place chicken on pan. Drizzle with melted butter. Bake at 350° for 30 minutes or until done.
Mash banana to puree. Mix in enough powdered sugar to make a stiff dough. Using more sugar, roll out 1/2 dough into a rectangle 1/4-inch thick. Spread thickly with peanut butter almost to edges. Roll tightly from long edge to make a pinwheel log. Wrap in wax paper and refrigerate several hours or overnight. Slice from end 1/4-inch thick pieces. Cook gets to sample ends of log "to make sure it's not poison" as my mother always said! Store in refrigerator.
In blender or food processor blend nuts and sugar until finely blended. Cream butter in large bowl and add almond-sugar mixture. Beat until fluffy. Gradually add flour and salt. Wrap and refrigerate until firm. Working with 1/4 of dough at a time, shape into 3/4 inch balls. Roll and shape into crescent shapes. Place on unbuttered cookie sheet and bake 14 to 16 minutes at 325°. Cool for 10 minutes; dip into sugar to coat.
Put in pie shell. Bake at 375° for 40 to 45 minutes.
Crush saltines and put in a layer in dish. Dot with butter. Layer with oysters and sliced eggs. Repeat, ending with eggs. Pour over with evaporated milk to cover. Bake at 350° until golden brown, approximately 30 minutes. Will set up while cooling.
You will need 4 or more 1 gallon Ziploc freezer bags.
In a crock-pot mix all ingredients together and turn heat on high until beans start to boil. Turn to low for 4 to 4 1/2 hours. To bake in oven, mix all ingredients together and place in 350° oven. Lower heat to 300° and bake covered for 3 hours.
First Layer: Mix flour, 1 package nut topping and oleo; pack in bottom of 13 x 9-inch dish. Bake at 350° for 15 minutes. Let cool.
Mix sugar, water and butter in pan. Heat oven to 325° and set pan in hot oven to heat mixture. Peel and cut several tart apples into thin slices. Using the can of biscuits, roll each biscuit out the size of a saucer, but not too thin. Place the rolled out biscuit in palm of hand and fill with apples. Add 1 teaspoon sugar to the apples and bring biscuit up around the apples. Pinch edges together. Set in pan of hot mixture. After all dumplins are placed, sprinkle with 1 cup sugar, cinnamon and dot with butter. Place in oven and bake until golden brown and apples are soft, about 1 hour. Add a little hot water if more liquid is needed.
Wash chicken and pat dry. In a bowl, combine cracker crumbs, herbs and Parmesan cheese. Add seasonings and mix well to blend. Melt butter. Dip chicken into melted butter, then into crumb coating. Arrange chicken in lightly oiled baking dish. Bake at 375° for 30 minutes or until lightly browned and done. Good served with broccoli or fried rice.
Drain shrimp and rinse. Mix remaining ingredients, except shrimp, then add chopped shrimp. Serve with crackers.
You will need a 1-gallon jug half full of water, finish filling the jug with ice.
Combine spinach and lettuce; place half of salad greens in large clear glass salad bowl. Combine sour cream, mayonnaise and salad dressing mix; stir well and spread half of mixture evenly over salad greens. Layer (in order) the egg slices, peas, 1/2 cup green onion, 6 slices crumbled bacon and remaining salad greens. Spread remaining sour cream mixture over top, sealing to edge of bowl. Cover and chill overnight. Garnish with additional onion and bacon. Yield: 8 to 10 servings.
Mix crumbs with melted butter. Put layer in bottom of dish; cover with oysters. Have only 2 layers of crackers and oysters. Cover with cream and oyster liquid. Bake 1/2 hour at 400°.
Mix flour, salt, pepper and paprika; put in bowl. Mix egg and milk; put in another bowl. Mix cheese and bread crumbs. Coat chicken with flour, dip in egg mixture and roll in cheese crumbs. Melt butter in pan. Place chicken skin side down. Bake 30 minutes on each side. May use boneless chicken. Bake 20 minutes on each side at 400°.
Brown sausage and onion; drain. Combine rest of ingredients and bake at 350° for 30 to 40 minutes.
Cut sausage into 1-inch slices and saute in a Dutch oven until fully cooked and brown. Drain. Add sauerkraut, tomatoes with liquid, celery, onion, green pepper, brown sugar and seasonings. Mix well. Cover and simmer for 20 to 25 minutes or until vegetables are tender. Remove bay leaf. Serve over mashed potatoes if desired. Yield: 8 servings.
Using knife blade in food processor bowl, add 1 cup pears and process until finely chopped. Repeat with the rest of the fruit.
In a saucepan, combine first 5 ingredients; simmer 5 to 7 minutes. Arrange a shallow layer of chips in serving bowls. Ladle in soup; top with cheese and avocados. Serve immediately.
Preheat oven to 400°. Place butter in 13 x 9 x 2-inch pan in preheating oven just to melt, about 3 minutes. Beat eggs in large bowl; mix in flour, baking powder and salt. Squeeze thawed spinach very dry and add to egg mixture along with melted butter, chillies and cheeses. Pour mixture into pan; bake 15 minutes. Reduce heat to 350°; bake an additional 35 to 40 minutes. Let stand 5 minutes to set. Cut in 60 squares for hors d'oeuvres.
Mix jellos and 1 cup boiling water. Add 1 1/2 cups cold water.
Cream shortening and sugar. Add beaten eggs and pineapple. Add dry ingredients that have been sifted together. Add vanilla and nuts. Drop by teaspoon onto greased cookie sheet. Bake for 12 to 15 minutes at 375°.
In bowl, heat cheese until fluffy. Blend in chili sauce and remaining ingredients. Cover and chill. Serve with chilled fresh vegetables.
Mix pudding and milk. Beat until thick. In another bowl, mix margarine and cream cheese, then mix all ingredients together with Cool Whip. Start with layer of cookies and then layer of pudding mixture, then another layer of cookies and layer of pudding. End with layer of cookies.
Cream shortening and sugar well together. Add unbeaten egg and chopped apples. Mix well together with spoon (not electric mixer). Sift flour, cinnamon and soda and add to mixture. Nuts may be added.
Combine oleo and water; stir until oleo melts. Put over seasoned bread crumbs; toss lightly. Stir in 1/2 can onions. Spoon stuffing mixture into a 9-inch shallow baking dish (1 1/2-quart). Press stuffing across bottom and up sides of dish, forming a shell. Combine soup, milk, turkey and peas; pour into stuffing shell. Bake, covered, at 350° for 35 minutes. Top with remaining onions and bake, uncovered, 5 minutes longer.
Preheat oven to350°. Slice potatoes in very thin slices. Spray casserole dish with cooking spray (use a deep casserole dish). Alternate in 3 layers: potatoes, dot with butter, cheese, salt and pepper to taste. Mix cream of celery soup and milk and pour into casserole until liquid shows around the edge of potatoes. (Do not completely cover potatoes with milk mixture.) Sprinkle with paprika, cover and bake at 350° for about 1 hour or until potatoes are tender.
Add salt to cabbage and set for 2 hours. Boil sugar and white vinegar for 3 minutes. Pour over cabbage mixture after vinegar cools. Cover and store in refrigerator.
Mix pie filling and pineapple together in a 9 x 13-inch cake pan. Sprinkle dry cake mix evenly over top. Melt butter and drizzle over cake mix. Top with nuts and bake for 45 minutes to an hour at 350°.
Grease two nonstick pans (10 1/2 x 15 3/4 x 3/4-inch). Mix sugar, syrup and water and cook until 275° (use a candy thermometer), stirring constantly. Add peanuts and cook until 290°. Add butter and vanilla. Cook until 300°. Mix thoroughly and pour into the two buttered pans. When cool, break into pieces. Yields 3 1/2 pounds.
If using fresh pears, cook in water with sugar until soft to the touch; drain well. Drain canned pears well. Place on an ovenproof plate. Put one chocolate covered mint on top of each pear half. Broil or bake pears in oven at 375° to 400° for 10 to 15 minutes, until chocolate is melted. Remove from oven. Garnish with grapes or walnut halves. Serve with whipped cream or vanilla ice cream.
This recipe can accomodate any amount needed. There are no measurements, all ingredients are added to taste.
Mix together rice, beans, garlic, onion and chili. Set aside. Mix together Jack and Ricotta cheeses; thin with yogurt or milk until spreadable. Repeat layers of rice and bean mixture, then cheese mixture, ending with rice mixture, in a casserole. Top with grated Cheddar cheese and black olives. Bake at 350° for 30 minutes, until browned and bubbly. Or can bake in microwave for approximately 15 minutes on "High."
Brown ground round in large heavy kettle; drain if necessary. Add rest of ingredients except cabbage, green beans and macaroni. Bring to boil and simmer 20 minutes, covered. Add rest and bring to boil, then simmer until all is tender. If you like thinner soup, add more water. Makes 12 servings.
In a large pot, cover meat with cold water. Bring to boiling. Reduce heat. Cover and simmer 2 hours. Add boiling water, then turnips and carrots. Cook 15 minutes. Add parsnips. Cook 15 minutes. Add cabbage and cook 25 minutes longer.
Cream butter and sugar. Add eggs and beat 1 minute. Blend in sour cream, sifted flour and flavoring. Pour into two well-greased and lightly floured 9-inch cake pans. Bake 50 to 60 minutes at 350°.
In a salad bowl, blend mayonnaise, lemon juice, and salt. Add apples, celery, nuts, and raisins.
Brown ground beef and onion. Add pizza sauce, water and macaroni, cooked. Mix thoroughly. In greased 8 x 10-inch casserole, put 1 layer of bread mixture, 1 layer of cheese, then layer of beef mixture, then layer of cheese. Top with pepperoni slices. Bake 15 or 20 minutes at 375° or until cheese has melted well.
Scald milk over hot water in	top of double boiler or over very low heat. Cool to lukewarm. Add crumbled yeast, sugar, water and egg to milk; beat with rotary beater until blended. Add 3 1/2 cups flour, fat and salt to yeast mixture. Stir until blended and add remaining flour, stirring until blended. Place dough in greased bowl; grease top. Cover and store in refrigerator overnight or at least 3 hours. Remove dough from refrigerator and shape into rolls; place in 8 to 9-inch cake pan and brush top with fat. Let double in size. Bake rolls at 425° for 15 to 20 minutes. Very, very good rolls.
In large bowl, sift flour and salt. Cut in butter with pastry blender until crumbly. Beat egg yolk, add enough milk to egg to make 1/3 cup. Stir milk into flour mixture, stirring until mixture holds together and cleans sides of bowl. Divide in 1/2. Roll out 1 part to line 15 1/2 x 10 1/2 x 1-inch pan. Sprinkle with corn flakes. Combine apples, sugar, ginger and cinnamon. Stir and spread onto first dough. Roll out 2nd part dough and place over apple mixture and pinch together sides. Brush beaten egg whites over top of crust. Bake 50 to 60 minutes.
Cream the butter. Add sugar and vanilla and continue creaming until light. Add beaten eggs; blend well. Add flour, sifted with salt, using more flour if necessary to make a stiff dough. Chill dough for 20 to 30 minutes, then roll out to 1/4-inch thickness and cut with cookie cutters. Bake on lightly greased baking sheets at 375° for about 10 minutes. Makes 5 dozen 2-inch cookies.
Bring to boil water and sugar. Add cloves. Add cherry Jell-O. As mixture is heating, mix orange juice (as directions on can) and lemonade and pineapple juice together. Put this into hot mixture and bring to boil. Let boil for 5 or 10 minutes. Makes 1 gallon.
Combine all ingredients in bowl of food processor. Process until smooth. Refrigerate. Makes about 3 cups. Good with chicken tenders or nuggets.
Combine ground beef, onion, salt and pepper. Cook and drain. Add cream of mushroom soup and Ro-Tel tomatoes and mix well. Lightly grease a 13 x 9-inch baking dish. Layer corn tortillas, then half of the sauce, another layer of corn tortillas and remaining sauce. Bake in a 350° oven for 30 minutes. Top with cheeses and put in broiler until cheese is melted. Can be served with picante sauce, sour cream or guacamole.
Fill 1 baked	9-inch pie shell with 1 quart of sliced unsweetened strawberries.	Bring to a boil and cook until thick and	clear,	stirring constantly: sugar, water, cornstarch	and salt. Remove from heat and add a few drops of red food coloring and 1/2 package (1/4 cup) strawberry Jell-O. Stir in and let cool. Pour cooled sauce over strawberries and refrigerate at least 4 to 6 hours. Serve with whipped cream. Peaches can be substituted for	the strawberries and peach Jell-O.
Slice and cook carrots; drain. Make a sauce with all remaining ingredients, except the cheese slices and the bread crumbs. In a 1-quart casserole, layer carrots with cheese slices, ending with a carrot layer. Pour the sauce over top; sprinkle with bread crumbs. Bake at 350° for 25 minutes. Makes 8 servings.
Combine sugar, flour, cocoa and salt in saucepan until well blended. Add milk. Add egg yolks after mixture starts to cook. (Add pudding mixture to egg yolks in separate bowl, then return to mixture.) Cook until thick. Add vanilla and butter. Cool before pouring into baked crust.
Combine sugar and softened butter; add eggs. Add vanilla, melted chocolate or cocoa and nuts; beat until smooth. Sift cake flour and salt together. Add gradually to chocolate mixture. Beat until smooth. Turn into greased 8-inch square pan. Bake in moderate oven (350°) for 20 minutes.
Spray molds with cooking spray. Combine sugar, corn syrup and water in a heavy 2-quart saucepan. Stir until well mixed. Before putting pan on stove, remove sugar crystals on sides of pan with a brush in water. Sides must be perfectly clean above water level. Begin cooking. Cook to 300°. Do not stir while cooking. Add desired food coloring when the liquid reaches 265°. Do not stir it in. Boiling will distribute color. Pour finished syrup (at 300°) into oiled molds and let cool. Remove from molds before the candy sticks to the mold. Syrup can also be poured into well oiled flat pans, scored and broken into pieces. Store candy in a cool, dry place.
Mix pineapple juice & soy sauce & use for marinade for chicken breasts marinade the chicken for several hours in the refrigerator Cook on barbecue brushing on marinade while cooking to keep moist Serve with Uncle Ben's wild rice & Gram's wonderful salad SOOOO GOOD!
In a large bowl, place all ingredients and mix together. Grease a baking dish and pour mixture into it. Bake for 35 minutes in a 350° oven until done.
Slice sausage into small pieces. Brown in skillet with onion. Add tomatoes, tomato sauce and water. Salt to taste. Simmer for 5 to 10 minutes, then mix with rice in a casserole dish. Top with black olives. Bake at 350° covered for 30 minutes until rice is done.
Preheat oven to 350°. Brush 1 teaspoon of margarine over bottom and sides of 7 1/2 x 3 1/2 x 2 1/2-inch nonstick loaf pan. Spoon cheese into small bowl. Cut each biscuit into quarters. Dip each biscuit quarter into remaining margarine, then into Parmesan cheese, turning to lightly coat all sides. Use all margarine and cheese. Layer coated biscuit quarters with edges touching. Bake 30 to 35 minutes. Invert loaf pan onto platter; let stand in pan for 1 minute. Carefully remove pan. Makes 10 servings.
Combine crumbs, 1/4 cup of the sugar and the butter; mix well. Press firmly into bottom of 13 x 9-inch pan. Chill 15 minutes.
Slice and slightly cook potatoes; slice onions. Layer potatoes, onions and corned beef in greased baking dish; cover with cream of celery soup and salt and pepper to taste. Bake one hour at 350°.
Drain the cans of tuna and place in a bowl. Mix into small pieces. Pour the can of pineapple over tuna, including juice. Add the cooked rice and soy sauce, mix well. Pour into casserole dish and bake in a 325° oven for 30 minutes. Makes 5 servings.
Beat eggs; add oil, onion, cheese, parsley, salt, oregano, seasoned salt, pepper and garlic. Stir in biscuit mix and fold in zucchini. Spread in greased 9 x 13-inch pan. Bake at 350° for 25 minutes. Cut into squares. Serve hot or cold. Serves 30 to 40 as appetizer.
In large bowl, beat margarine and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla. Combine flour, oats, baking soda and salt; add alternately with water to creamed mixture. Stir in butterscotch morsels and nuts. Drop by heaping teaspoonfuls onto a lightly greased cookie sheet. Bake in a preheated 375° oven for 8 to 10 minutes until edges are lightly browned. Yield: about 6 dozen cookies.
Preheat oven to 325°. In large bowl, beat eggs until foamy. Beat in flour, sugar and brown sugar until well blended. Blend in melted butter; stir in chocolate chips and nuts. Pour into pie shell. Bake for 1 hour at 325°. Remove from oven; serve warm with whipped cream or ice cream.
Heat oven to 375°. Mix 1 cup Bisquick and water to make a dough. Knead vigorously. Roll dough to fit a 9-inch pie plate. Cook ground beef, onion and drain. Stir in salt, pepper, Worcestershire sauce and remaining Bisquick. Pour into crust. Mix cottage cheese and eggs and pour over the top. Arrange tomato slices on top. Sprinkle Cheddar cheese on top. Bake 30 minutes.
Heat oven to 450°. Saute onion in butter. Remove from heat; blend in Bisquick. Slowly stir in milk. Bring to boil over low heat, stirring constantly. Boil 1 minute. Stir in rest of ingredients, except Biscuit Dough.