HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease and flour 9 or 10-inch spring-form pan. Heat oven to 350°. Combine flour, butter, 1 egg, 1/2 cup sugar, baking powder and 1 teaspoon vanilla; blend well. Turn into prepared pan and sprinkle with blueberries.
In bottom of 9 x 13-inch pan, place one layer of graham crackers. Mix together pudding, milk and Cool Whip. Spread half of mixture on layer of graham crackers. Put another layer of graham crackers in pan. Top with remaining half of pudding mixture. Add another layer of graham crackers. Mix frosting with 3 teaspoons milk for spreading consistency. Spread frosting over top layer of crackers. Refrigerate 12 to 24 hours.
While hot, mix spaghetti, egg, butter and Parmesan cheese. Pour into a 10-inch pie plate and form a crust. Spread Ricotta cheese on pie crust. Brown ground beef in a skillet and pour onto Ricotta cheese. Pour spaghetti sauce over the pie and bake at 325° for 30 minutes. Remove pie and add Mozzarella cheese. Cook a remaining 5 to 15 minutes more. Let stand 10 minutes before cutting. Add extra spaghetti sauce as desired.
Gently fold all ingredients in with egg whites. Press into a greased 8-inch pie plate and bake at 350° for 30 minutes. Cool.
Mix sugar, Karo syrup and butter; bring to boil in large pan. Add peanut butter; stir until well mixed. Add cereal. Pack into buttered 9 x 13-inch pan. Top with chocolate and butterscotch chips melted together. Spread over mix in pan. Let cool. Cut into small squares.
Beat egg well in large bowl. Add the cream cheese and beat again. Add sugar, salt and vanilla. Beat until smooth. Add sour cream and orange juice. Beat until smooth. Pour mixture into pie crust. Bake for 30 to 40 minutes at 350°. Turn off oven and let stand in oven for 1 hour. Remove and let cool.
Drain beets, reserving 1/4 cup liquid. Put beets into small serving dish. In small saucepan, combine beet liquid and remaining ingredients. Bring to boiling point. Reduce heat; simmer 5 minutes. Pour over beets. Refrigerate until well chilled, about 1 hour.
Combine all ingredients in electric blender container. Cover. Process at high speed until foamy. Yields 1 serving.
Cook first 3 ingredients 3 minutes. Add shortening and cool. Add remaining ingredients. Mix well and chill in refrigerator. Drop by teaspoon on cookie sheet. Bake 10 to 12 minutes at 350°.
Cut sausage into 3-inch lengths on the diagonal. In a large, heavy frying pan, heat butter. Add onions, cabbage, chicken broth and bay leaf. Bring to a boil and cook 5 minutes. Add remaining ingredients along with sausage. Cover and simmer for 15 minutes or until cabbage is tender and sausage is piping hot. Makes about 4 servings. Very good!
Make pudding according to directions and set aside. Mix flour, salt, margarine and half of the nuts. Press into bottom of square pan and bake in 350° oven for 15 minutes. Combine sugar, cream cheese and half of whipped topping. After crust has cooled, spread this mixture on it. Top evenly with pudding and then top pudding with remainder of whipped topping. Sprinkle nuts over top. Refrigerate until served. You may double this recipe and use a 9 x 13-inch baking dish.
Melt oleo and saute onion, pepper and pimentos slowly 10 minutes. Add broth, soup, chicken, cut	in bite size pieces, and cheese. Pour in casserole and bake in a 350° oven until hot.
Boil chicken until done. Remove bones. Put noodles in broth and bring to a boil. Combine soups in a saucepan; heat and stir until well combined. Add sour cream. In large pan, pour chicken, soups and sour cream mixture. Sprinkle cracker crumbs over mixture and add butter. Heat until brown and bubbling.
Mix sugar, margarine and eggs together with mixer. Add flour and vanilla. Stir in nuts by hand. Pour into a 13 x 19 inch baking pan and bake at 350° for about 30 minutes. Do not overcook.
Fix hot chocolate as directed. Add whipped cream. Don't stir. Add a cherry and a little juice.
Preheat oven to 350°. Combine all ingredients. Using medium-sized bowl and mixer at medium speed, mix about 8 minutes. Pour filling in pie shell and put pecan halves on top. Bake for 35 minutes. Let cool before slicing.
Make tea and while still warm stir and dissolve sugar. Add the remaining ingredients and warm on low heat for at least 30 minutes. Do not boil.
Grate peppers, with or without seeds, and blend liquids together. Pour over steak in marinating bowl. Soak for 1/2 hour to 6 hours, depending on thickness of steak. Cook as usual.
Mix all ingredients, adding cream last. Put in casserole and bake at 350° for 40 to 45 minutes. Can be eaten hot or refrigerated for several days and eaten cold.
Arrange peaches in a single layer in a jelly roll pan (or any flat pan) and freeze for 30 to 45 minutes. When frozen, put in a food processor with the sugar, water, lemon juice and vanilla and process until slushy. Add the sour cream with the machine running and process until smooth.
Cook broccoli; drain. Add to broccoli in pan 1/2 stick margarine in chunks and the cheese in chunks. Stir until melted. Put into casserole. Crush crackers; put these on top of casserole. Bake at 350° for 20 to 30 minutes in a 9-inch pan. Serves 8.
Preheat oven to 350°. Lightly spray an 8 x 4-inch loaf pan with vegetable oil spray.
In a 9 x 9 x 2-inch dish, arrange by layer the first 6 ingredients. Repeat layers until dish is filled. Put Parmesan cheese on top layer. Fill dish half way with milk. Cook, uncovered, for 45 minutes to 1 hour at 400° or until brown.
Put 3 large grocery bags inside each other to absorb oil. Put crackers and all dry ingredients in sacks and shake. Add 1 cup oil, a little at a time, shaking as you go. Whenever you think of it during the day, shake sack several times. Store in an airtight container.
Buy ready made pie crusts. (They are folded in a box, 2 crusts to a box.) Line a 9 x 12-inch pan with the crust. Put butter in a skillet and saut onion and celery until vegetables are soft. You can also saut the mixed vegetables a little before adding them. Boil your chicken breasts and cut them up into small pieces.
Spray baking dish or loaf pan with Pam. Preheat oven to 350°. Beat eggs and add all ingredients, leaving Grape-Nuts until last. Pour into baking dish or loaf pan and place in a pan of hot water. Place both pans in the oven for 45 to 50 minutes.
Cut each chicken breast in half. Pound between Saran Wrap to 1/4 inch cutlets. Place a slice of cheese and a slice of ham on each chicken cutlet. Roll up and secure with toothpicks. Brown in a skillet. Combine soup and milk and pour into a microwave-safe dish. Arrange chicken rolls on top. Microwave on High 6 minutes. Rearrange rolls and cook 6 minutes more. Yield: 4 servings.
Spread pretzels on jelly roll pan. Combine oil, dressing mix, dill weed, lemon pepper and garlic powder in bowl; mix well. Pour over pretzels. Stir well. Bake at 325° for 15 minutes. Store in airtight container.
Brown ground beef with onion bits and add crisp bacon, crumbled. In large bowl, break up lettuce. Cut up tomatoes, half or whole green pepper and Cheddar cheese. Add meat mixture and beans. Just before serving, toss with Western salad dressing and serve with nacho cheese chips. The chips may be crumbled or eaten with the salad.
Mix coconut and nuts and sprinkle in 9 x 13-inch greased pan. Mix German chocolate cake mix as directed and pour over coconut and pecans. Heat 8 ounces softened cream cheese and stick of margarine in saucepan. Thoroughly mix, then add the powdered sugar. Spoon over cake mix. Bake at 350° for 35 to 45 minutes. Cool completely before cutting.
Combine sugar, eggs, butter, chocolate and vanilla; beat until creamy. Add flour, baking powder and salt. Mix well. Add nuts. Spread into 8-inch greased pan. Bake at 350° for 25 to 30 minutes. Cool well on wire rack. Cut into squares. Sprinkle with sifted confectioners sugar or frost.
Place all ingredients in a blender. Blend until thick and foamy. Add artificial sweetener if desired.
Tear bread into small pieces and add to mayo in large bowl. Stir in onions, eggs, crab meat and shrimp. Mix well. Best if chilled overnight. Serve as a dip on club crackers.
Cream shortening and sugar together. Beat in eggs. Add milk and vanilla. Mix well. Mix in flour and salt. Fold in chips. Bake at 350° for 10 to 12 minutes or until light brown. Cool slightly and remove from pan.
Crush graham crackers into fine crumbs. Add sugar and melted butter and mix well. Pat crust into 9-inch square pan and set aside.
Cut zucchini into 1-inch strips. Brown hamburg and onion; drain. Mix in tomatoes, water and sauce mix and bring to a boil. Stir in rice and zucchini. Cover and simmer 15 to 20 minutes, stirring occasionally.
Dissolve yeast and sugar in water. Let set about 5 minutes until foamy. Beat in salt, shortening and 2 cups flour. Add enough remaining flour to make a stiff dough. Turn dough out on flour-covered surface and knead until smooth and elastic. Roll dough into a ball. Place in a greased bowl and turn to grease top. Let rise until doubled, about 1 hour. Punch down dough and divide into 8 equal pieces.
Combine Jell-O and pineapple including syrup in saucepan and heat on stove until Jell-O melts. Set aside to cool. When cool, add buttermilk and Cool Whip, one at a time, mixing thoroughly, then add pecans. Pour into serving dish or mold. Chill several hours.
Combine all the dry ingredients, cornstarch, sugar and salt. Put milk to simmer in 2-quart pot. Take egg yolks and add some warm milk to them and mix to dry ingredients. Add to pot and cook until thickened. Add coconut; stir constantly. Add to pie crust. Beat egg whites for meringue; put on top of pies and bake until golden brown.
Combine sugar and water; bring to boil gently. Add cornstarch and 1/2 cup water, mixed. Cook until clear and thick, about 5 minutes. Stir in Jell-O. Cool a little. Fold in strawberries into baked shell. Refrigerate until set.
Cut the pickles into chunks or slices. Put the sugar and pickles in the original jar and refrigerate for about 6 days. Pickles will be very crispy. Will keep a long time.
Mash pinto beans and juice into a paste. Mix all ingredients except nuts. When mixed well, add nuts. Stir well and pour into pie shell. Bake at 350° for 50 to 55 minutes or until top browns.
Chill ingredients. Mix in punch bowl. Add 7-Up and ice just before serving. Add red food coloring (a few drops) if desired.
Brown ground meat with 1/2 onion. Precook potatoes (5 minutes in microwave or boil until slightly tender). Add potatoes and remaining ingredients to meat. Simmer until potatoes are tender. Salt and pepper to taste. Quick and easy. Good served with corn bread.
Let cream cheese soften so it will be easier to blend. Blend cream cheese and Old English spread together until smooth. Add shrimp and mix well. Add ground celery seed and Tabasco sauce and mix well.
Place sweet potatoes in buttered baking dish. Add apples; layer with marshmallows. Mix sugar, salt, cinnamon and nuts. Sprinkle over marshmallows. Mix cornstarch with 1/2 cup water until smooth; pour over all. Dot with butter. Cover. May make several days ahead; Cover tightly and refrigerate. Bake at 350° for 1 hour.
Brown meat and onions; add beans, rice and spaghetti. Grate cheese and put on top. Put in casserole dish. Bake at 350° until cheese is melted. Make sure everything is hot through and through.
Spread toasted bread with margarine. Sprinkle with brown sugar and cinnamon. Cut into pieces. Butter baking dish. Sprinkle with raisins. Top with bread pieces.
Take biscuits and roll each between hands until forms a long piece of dough. Take fork and stir each piece of dough in butter and then in cinnamon and sugar mixture until completely covered and then tie each in a knot. Place in baking dish and bake 8 minutes at 400°.
Mix juice of artichokes with 1/4 cup mayonnaise and 1/2 teaspoon curry.
Cream together butter and sugar. Add egg yolks and mix. Add sour cream and flour alternately, mixing as you go. Add almond extract. Mix well. In a separate bowl, beat egg whites until stiff. Carefully fold into other mixture. Bake in tube pan, greased and floured at 300° for an hour and a half.
Saute onion, garlic and margarine. Add 6 cups water, bouillon cubes, boil until dissolved, add noodles and broccoli. Cook until tender. Add cheese. Stir constantly until melted. Add milk (as much as 6 cups) to thin.
Layer vegetables in order listed in 13 x 9 x 2-inch baking dish. Combine mayonnaise and sugar; spread over cheese layer. Sprinkle with bacon bits. Chill. Yield: 10 to 12 servings.
Parboil chicken, bone, skin and cut in pieces. Put in bottom of 3-quart casserole dish. Mix mushrooms, soup and sour cream. Pour over chicken. Mix stuffing according to package and put on top. Dot with butter and bake 1 hour at 350°.
Melt the candies in hot water before dissolving the gelatin. Mix all ingredients and chill.
Mix together and put in the pie crust. Top with butter and bake at 400° for 45 minutes.
Mix together eggs, sugar, vanilla, oil and zucchini. Mix together all dry ingredients. Add to zucchini mixture and mix well. Pour into oiled bread loaf pans and bake 1 hour in 325° oven. Makes 2 loaves.
Mix first 4 ingredients together. Press in a 9 x 13-inch pan sprayed with Pam. Bake in 350° oven for 15 minutes.
Beat eggs, sugar and shortening. Add zucchini and vanilla. Add flour, baking powder, soda, salt and nuts. Makes 2 (9 x 5-inch) loaves baked at 350°.
Melt butter; mix flour and nuts in pie pan. Bake at 350° until light brown; cool.
Butter bread on both sides, then tear up and put into an oblong 9 x 13-inch pan. Beat your eggs and milk together and pour over your bread. Brown your meat and spread over the top of your casserole. Spread your grated cheese on top. Bake 20 minutes at 350°. Cut in squares and enjoy. Makes 4 servings.
Butter either an 8 x 8 x 2-inch or a 9 x 9 x 2-inch pan. Heat corn syrup, peanut butter and chocolate chips in a 4-quart saucepan over low heat, stirring frequently until smooth. Remove from heat. Stir in cereal and peanuts until completely coated. Fold in marshmallows. Press mixture in pan using buttered back of spoon. Refrigerate at least 1 hour until firm. Cut into 1 1/2-inch squares. Refrigerate any remaining squares. Yields 25 squares.
Beat egg white in saucer until spreadable. A few drops of water may be added if needed. Using a small paint brush, cover every surface of a leaf with egg white in as thin as possible a layer. Tweezers will help to hold them. As you coat each leaf, lay it on the sugar and sprinkle more sugar over it until evenly coated. Lay on cake rack that has been covered with wax paper. Set rack in warm, dry place (oven heated pilot light) and dry for several days. Store in layers between waxed paper. Keep dry.
Combine sausage and cheese; mix with hands. Add Bisquick, a small amount at a time. Shape into balls the size of walnuts. Place in baking dish; bake at 400° for 12 to 15 minutes. Yields 4 dozen.
Preheat oven to 375°. Brown ground beef and drain. Stir in next five ingredients. Heat until bubbly. Pour into 2-quart casserole. Cut biscuits in half to form 20 half circles. Place cut side down around edge of casserole. Sprinkle with cheese. Bake at 375° for 25 to 30 minutes or until biscuits are golden brown. Refrigerate any leftovers. Serves 4 to 6.
Mix together potatoes, beans, onions and olives. Pour dressing over this. Cover and chill a couple of hours in refrigerator. Combine these vegetables with tuna and greens. Toss lightly. Garnish with egg slices and serve.
Mix minced leeks in cream cheese. Spread on pita. Top with meat, then lettuce. Roll up tight, then wrap in plastic wrap. Put in fridge overnight. Eat whole or slice into pinwheels for snacks.
Brown hamburger with onion, celery and green pepper. Combine soup, milk, salt and cooked rice in a saucepan. Cook until well mixed. Remove from heat and add cheese, stirring well. Combine with hamburger and put into casserole dish, topping with bread crumbs if desired. Bake at 350° for 30 minutes.
Cook Rice-a-Roni according to package directions and let cool. Add all remaining ingredients to rice mixture with the mayonnaise (using only enough to make it stick together). Pepper to taste.
Prepare gelatin. Add fruits, salt, sugar and lemon juice; stir until dissolved. Cool. When it begins to thicken, fold in whipped cream and macaroons. Put back in icebox. Serve with whipped cream.
Mix all ingredients. Slice French bread into 1-inch thick slices; spread cheese mixture on slices. Bake on cookie sheet at 350° until bubbly and crusty.
Combine beef, egg, 1/4 cup of bread crumbs, 2 tablespoons of onions, 1/2 teaspoon of salt, basil and pepper in medium mixing bowl; mix well. Set aside.
Fry bacon and crumble. Saute onion in 3 tablespoons of bacon drippings. Boil potatoes with skin on and cut into chunks. Cube Velveeta. Mix all in a large bowl with mayonnaise. Bake in a 9 x 13-inch casserole, uncovered, at 350° for 20 minutes or until cheese melts. Serves 8 to 10.
Saute Spam, onion and green pepper in oil until vegetables are tender. Spoon into lightly greased 10-inch deep dish pie plate. Sprinkle with cheese. Mix remaining ingredients in blender or with hand mixer until smooth. Pour evenly into pie plate. Bake at 400° about 30 minutes. Let stand 5 minutes before cutting. Makes 6 servings.
Cream together. Drain 1 to 2 1/2 pounds canned yams and mash up. Mix together and bake at 400° for 20 minutes.
Sift together and set aside: flour, salt, soda and baking powder. Cream shortening and gradually add sugars. Add eggs and beat well until light and fluffy. Add flour. Mix in oats, vanilla and chocolate pieces. (This dough will be crumbly.) Drop by teaspoonfuls onto greased cookie sheet. Bake at 350° until lightly brown. If you make your cookies small enough, this recipe should make about 11 dozen.
Brown sausage and drain off grease. (Roll sausage in a few paper towels for more removal of grease, if desired.) Return sausage to skillet and add carrots, celery, onion and pressed garlic. Simmer in covered skillet until desired tenderness. Add eggs and rice. Season as desired. Good with hot sauce. Use your favorite veggies.
Cook sausage and drain. Mix sausage, cheese and Ranch dressing. Cut wonton wrappers in 1/4. Place wrapper in cupcake pan. Brush with oil. Bake empty at 350° for approximately 5 minutes or until brown. Remove from oven. Fill shells with mixture. Place back in oven at 350°. Bake until bubbly. Serve hot.
Use can condensed milk to thin Miracle Whip, about 3/4 can. Mix with sugar, vinegar, salt, chopped onion, cut broccoli and cauliflower into bite size pieces. Pour Miracle Whip dressing over vegetables. Chill.
Blend and bake in 9 x 13-inch pan for 15 minutes at 350° and cool.
Make a sauce by combining soups, tomatoes and broth. Cut tortillas into quarters and layer in a large dish tortillas, chicken, onions and cheese. Pour	1/4 sauce over layers and repeat until all layers are used. End with a layer of cheese. Cover and cook 30	minutes at 350°. Remove cover and cook 30 minutes more.
Brown hamburger. Drain off fat. Add Lawry's sauce mix, V-8 juice, tomato sauce and tomatoes. Bring to boil; simmer 20 minutes. Put small amount of oil in bottom of 9 x 13-inch pan. Put meat sauce on bottom, then noodles, cottage cheese and Mozzarella cheese. Repeat layers, ending with meat sauce. Sprinkle with Parmesan cheese. Cover tightly with foil and bake 1 hour at 350°. Let sit 15 minutes before cutting.
Combine in blender until well mixed. Makes 1 egg. Keeps up to 1 week in refrigerator. May be frozen. This recipe can be multiplied several times to make several eggs at a time.
Combine sugar and Miracle Whip. Add remaining ingredients and mix well. Chill.
Combine all ingredients except olives and bacon. Place in 9 x 13 inch baking casserole dish. Top with bacon and olives. Bake at 325° for 1 hour. Serves 12. This is a great dish to take to a potluck or for a crowd. It can also easily be halved for a smaller group.
Wash broccoli (or peas). Cook broccoli in salted water (do not overcook; try to keep it firm). Save the cooking water from the broccoli. (If using peas, you do not have to precook.) Saute in olive oil the garlic, salt and pepper until brown. Add cooked broccoli (or peas) to browned garlic. Add saved cooking water (or add water if using peas) just to cover. Cook until just boiling (or until peas are cooked). Prepare spaghetti per directions. Once cooked, drain (save about 1 cup water from spaghetti) and toss broccoli (peas) over spaghetti. If not enough liquid, add more water (from spaghetti). Toss with grated cheese.
Cream margarine and sugar until fluffy. Beat in chocolate syrup and eggs, one at a time. Beat well after each. Beat in flour a little at a time. Fold in nuts. Pour into greased 8 x 12-inch pan. Bake at 350° for 25 minutes. Top with Granny's Brownie Icing.
Slice apples into rings 1/8 to 1/4-inch thick; place in bottom of 9 x 13-inch baking dish. Sprinkle lightly with sugar and cinnamon; dot with butter. Bake in a 350° oven while preparing pudding.
Clean hot peppers and cut off ends. Stuff with sauerkraut and stand up in quart jars. Bring brine to a boil. Keep brine boiling hot. Cover the peppers and seal jars.
Put chicken, salt, pepper, paprika and green pepper in a 9 x 13-inch baking dish. In saucepan, blend onion soup mix and cornstarch. Stir in 3/4 cup pineapple juice and let stand 5 to 10 minutes. Bring to a boil, over medium heat, stirring until it boils and thickens. Stir in lemon juice, brown sugar, soy sauce, ginger and rosemary. Pour sauce over chicken. Bake, uncovered, at 375° for 30 minutes. Remove from oven. Add pineapple, pushing pieces down in sauce. Bake another 20 to 25 minutes, basting a couple of times, until tender.
Beat cream cheese and sugar together. Fold in fruit and whipped topping. Add nuts. Freeze overnight. Remove from freezer 20 minutes before serving. Handy to have in the freezer. Kids and adults love it!
Mix sugar, pecans and milk in heavy saucepan. Stirring constantly, cook over medium heat to soft ball stage (238°). Cool slightly and beat with spoon until mix begins to thicken.
Slice lemon and combine with sugar, water and spices. Heat to boiling and boil gently for 10 minutes. Turn heat to low; add wine and heat very hot, but do not boil.
Heat corn syrup and confectioners sugar and vanilla in saucepan. Add peanut butter until melted. Remove from heat. Add Rice Krispies. Spoon on cookie sheet. Refrigerate 5 minutes.
Mix crust to box directions; set aside. While candy bar is still in wrapper, beat with a large spoon to crumble. Mix cheesecake to box directions. Stir in 3/4 of broken candy bar pieces. Place cheesecake mixture in crust. Crumble remaining candy bar on top of cheesecake. Chill and serve.
Mix first 4 ingredients with a fork; add shortening and water. Let stand 20 minutes; heat oven to 350°. Beat eggs with fork, add vanilla, sugar and flour, beating with fork. Add date mixture, mixing to just blend. Bake 1 hour and 5 minutes or until done. Makes 1 loaf.
Put ingredients in blender for two minutes on blend. Grease and flour a 10-inch pie pan. Pour in mixture. Bake 45 minutes at 350°. Chill.
Drain beets (if fresh, cook). In a saucepan, combine brown sugar, cornstarch and dash of salt. Stir in undrained pineapple. Cook and stir until mixture is thickened and bubbly. Cook and stir 1 to 2 minutes more. Add butter, lemon juice and beets. Cook and stir over medium heat about 5 minutes or until heated through.
Cook meat and onion until meat is brown. Add salt. Dip tortilla in hot oil; fry quickly until limp. Drain on paper towels. Spoon equal amounts of meat mixture on tortillas. Top each with taco sauce and cheese. Roll up; place seam side down in lightly greased 6 x 10-inch pan. In saucepan, melt butter. Add flour and bouillon, stirring until smooth. Gradually add water; cook, stirring in sour cream and chillies. Pour mixture over tortillas. Top with remaining cheese. Bake at 400° for 15 minutes.
Grease a 9 x 13-inch cake pan. Make a graham cracker crust. Combine rhubarb, cornstarch and sugar. Cook until rhubarb is soft. Pour over crust. Cool. Cover with 3 cups miniature marshmallows. Cover with 2 cups Cool Whip. Mix pudding, made according to package directions. Spread on Cool Whip layer. Sprinkle with graham cracker crumbs. Chill until firm.
Mix well. Pour 1/4 cup oil in pan. Put meat loaf in pan and cook on top of stove.