HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook the lima beans in microwave for 10 minutes with a little water. Drain. Add lima beans, broccoli and mushroom soup. Mix together well. Place in casserole dish. Top with onion rings. Bake 40 minutes to 1 hour at 350° or until onion rings are golden brown.
Spray cookie sheet with Mazola no-stick spray. Combine flour, sugar, oats, cocoa, baking powder and salt. Add egg whites, corn syrup and vanilla. Drop by teaspoons onto prepared cookie sheets. Bake at 350° for 10 minutes. Cool 5 minutes on cookie sheet.
Brown ground beef. Add next items. Season to taste with salt, pepper, parsley and oregano. Bring to boil. Simmer 1 1/2 hours and serve. If too thick or too rich, you can add bouillon or plain water.
Combine wet ingredients with dry ingredients. Mix well. Grease loaf pan. Bake at 350° for 1 hour.
Cream butter and sugar. Mix in flour (if glossy, add some flour). Dough will be firm. Roll in balls (about a teaspoon). Flatten and bake at 350° for 10 to 12 minutes. These can be decorated nicely for holidays with sugar sprinkles.
Cream the butter. Add sugar and beat until light and fluffy. Beat in eggs, molasses and buttermilk. Combine flour, spices and salt. Dissolve soda in boiling water. Add flour mixture to creamed mixture alternately with soda water, beginning and ending with flour mixture. Beat well. Pour batter into greased baking pan and bake at 350° for 40 minutes. Cut into squares and serve while warm. Serve with Cool Whip topping. Yields 12 servings.
Bake cake on large cookie sheet. Mix pudding, milk and cream cheese together. Put drained pineapple on cake, pudding on pineapple and Cool Whip on pudding. Top with coconut and cherries.
Sift dry ingredients into a bowl. Put shortening and margarine, water and cocoa in pan and bring to boil. Pour over flour mixture. Add beaten eggs. Mix buttermilk, soda, vanilla and cinnamon in a cup. Add to mixture. Bake in a greased 12 x 18-inch pan at 350° for 20 to 25 minutes.
Spread apples in unbaked pie shell. Mix sugar, cinnamon, and flour. Pour over apples in unbaked pie shell. Add butter to top of mixture. Bake until apples are done.
Melt butter and chocolate chips in medium sized heavy saucepan over low heat; stir to blend. Place cereal and nuts in large bowl. Pour chocolate mixture over; mix until cereal and nuts are thoroughly coated. Turn chocolate mixture into very large bowl or dishpan. Sprinkle sugar over, 2 cups at a time, carefully folding and mixing until thoroughly coated. Makes about 24 cups.
Combine all ingredients in a large bowl. Store in an airtight container. Yield: 6 quarts.
Warm milk, evaporated milk, sugar, oil, eggs and egg yolks, salt and vanilla and add to first mixture, beating well. Add about 6 to 8 cups of flour, mixing well to make soft dough. Let rise until double in bulk. Cut off small portions of dough, using a tablespoon to form balls. Place on a greased baking sheet about one inch apart and brush with melted butter. Let rise until light, then make an indentation in each piece and place fruit filling therein. If using cottage cheese as filling, be sure to enclose cheese in dough. Spread out the small pieces of dough, place cheese on this and pinch all sides together to completely seal.
Brown sausage; spread cheese over pie shell. Spread sausage on cheese. Beat eggs; mix with milk and pour over cheese. Bake at 450° for 10 minutes, then at 350° for 30 minutes.
Combine juice concentrate, milk and ice cream in blender container. Blend 30 seconds. Serves 6 to 8.
Melt oleo. Stir in eggs and cottage cheese. Beat all into cornbread mix. Add broccoli. Pour into greased pan. Bake 30 minutes at 350°.
Scrub potatoes. Do not peel. Cut each potato lengthwise in 3 thick slices. Place in baking dish, cut side up. Drizzle with melted butter. Sprinkle with salt and pepper. Bake in a 350° oven for 40 to 45 minutes.
Beat eggs; add pumpkin, sugar, salt, baking soda, flour and cinnamon. Grease cookie sheet and line with wax paper. Pour batter on wax paper and spread. Bake at 350° for 15 minutes. Place dish towel on counter; sprinkle with powdered sugar. Take roll out of oven; turn out on towel. Remove wax paper using knife. Roll up lengthwise (like a jelly roll) in dish towel. Cool 10 minutes.
Cook broccoli according to directions. Cook rice until tender; drain broccoli and mix with rice. Add soup and Cheez Whiz. Heat to 350° until cheese is melted.
Boil chicken. Cool. Remove meat from bones. Reserve 1/2 cup broth. Spray 9 x 13-inch casserole with Pam. Tear tortillas into pieces. Place in casserole. Place chicken on top of tortilla pieces. Puree tomatoes and liquid in blender or food processor. In bowl, combine Ro-Tel puree, 1 cup cheese, cream of mushroom soup, black pepper and garlic powder. Pour over chicken. Sprinkle top with remaining 1 cup cheese. Pour chicken broth over all. Bake, covered, in 350° oven for 30 minutes. Serves 6.
Boil sugar and milk 7 minutes, stirring constantly. Add chocolate chips, nutmeats, marshmallow whip, vanilla and salt. Mix together; pour into buttered dish. Makes 4 to 6 pounds.
Boil chicken in 2 cups water until cooked. In large saucepan, melt butter; add flour and cook 2 to 3 minutes, stirring. Add 1 cup of broth used to cook chicken in. Add as much milk as needed to make a medium sauce. Add soup base or bouillon cube. Bone and cut chicken meat into cubes; add to sauce. Serve over mashed potatoes or biscuits; great with peas!
Dissolve jello in boiling water. Dissolve drink mix in cold water. Add sugar and stir well. Add pineapple juice and dissolved jello. Refrigerate and add 7-Up and sherbet just before serving.
Beat eggs slightly. Add remaining ingredients and pour into unbaked pie shell. Bake for 45 minutes in 350° oven. Serve plain or topped with whipped cream. Refrigerate leftovers (if any).
Combine margarine, sugar and milk in a heavy 2 1/2 to 3-quart saucepan. Stirring constantly, bring the ingredients to a full boil for 5 minutes over medium heat or until candy thermometer reaches 234°. Remove from heat and stir in chocolate chips and peanut butter gradually until melted. Add remaining ingredients and stir until well blended. Pour into greased 9 x 9-inch or 9 x 13-inch pan. Cool at room temperature. Makes about 3 pounds of candy.
Measure the first 4 ingredients together; mix. Make a well and add the next 4 ingredients. In another large bowl, beat the egg whites and cream of tartar very stiff. Pour egg yolks mixture gradually over beaten whites. Fold in gently with rubber spatula. Pour into a 10-inch tube pan, ungreased. Bake at 325° for 55 minutes, then at 350° for 5 to 10 minutes. Turn pan upside down immediately. Let cool, then remove.
Rinse, sort and cut the cranberries in half. Chop nuts. Set aside. Melt butter and grate orange; set aside. Sift together dry ingredients; set aside. Combine beaten egg, orange juice and water, then stir in melted butter.
Grease a 9-inch pie pan. Fry bacon and crumble into small pieces. Put cheese, bacon and onion in pie plate. Mix milk, eggs, Bisquick, salt and pepper. Pour over cheese, bacon and onion. Bake at 400° for 30 minutes.
Cook slow for 2 1/2 to 3 hours. Place in hot jars with sealed lids. When you are ready to use, bring mixture to a boil and add 12 to 15 ounces of tomato paste.
Combine all ingredients and keep in refrigerator. The longer it sets, the better it gets.
Mix thoroughly; 1/4 cup equals 1 egg. If used for baking, add 1 teaspoon oil for each egg. May be frozen.
Melt chocolate over hot water. Beat in sour cream and salt. Makes 2 cups.
Cut top from tomatoes and crumble blue cheese over tomatoes. Lightly salt and pepper. Bake in microwave on HIGH for 1 minute. Makes 4 servings.
Cream butter and sugar. Add egg and vanilla. Sift and measure flour. Add baking powder and salt. Stir all together. Chill dough for a couple of hours for easier handling.
Put meat, milk, bread crumbs and garlic salt in 9-inch pie plate. Mix together with a fork. Pat mixture evenly onto bottom and sides of plate. Spread tomato paste over meat. Drain mushrooms and put over paste. Top with Cheddar cheese and over this sprinkle oregano. Sprinkle Parmesan over all. Bake at 375° for 25 minutes or until meat is done and cheese is lightly browned.
Combine the first three ingredients and set aside. Combine all the ingredients in order, then add the first mixture. Pour into a ring mold and chill completely.
Combine all ingredients and mix thoroughly. Pour into a large glass jar. Seal tightly. Keeps indefinitely. Makes 3 cups
Season chicken pieces. Place all ingredients, except rice and peas, in pot. Cover and cook for 2 hours on low heat. Add rice and peas. Cook for another 1 1/2 hours until tender.
Spread rice over bottom of shallow pan. Place chicken on rice; season to taste and pour soup and milk (mixed together) over the chicken. Bake in a 350° to 400° oven for 1 1/2 to 2 hours. Cover pan with foil before baking.
Stir all together. Pour into buttered 9 x 13-inch pan. Dot with butter and cover with bread crumbs. Bake at 325° for 1 1/2 hours.
Mix jello, sugar and pineapple. Bring to boil; cool. Mix cream cheese with pudding. Combine the 2 mixtures and fold in 8 ounces Cool Whip. Refrigerate. Delicious.
Make salad and vinaigrette dressing. In a nonstick pan, heat up a tablespoon of olive oil. Dry snapper fillets with a tea towel and season with salt and pepper. Place in the pan skin side down and cook on high heat until crisp, turn the heat down. Cook until just soft in the center. Remove and drain on a plate. Leave to rest 5 minutes in a warm place.	Boil potatoes.	Drain and toss with butter and parsley.
Mix soup, cheese and sour cream; heat in boiler until all mixed well and thoroughly heated. Pour over mix in casserole. Sprinkle crackers and almonds over top of casserole. Melt margarine and pour over crackers and almonds. Bake at 350° for 25 to 30 minutes.
Sift together flour, salt, baking powder and sugar. Add egg, milk, shortening and vanilla. Mix only until all ingredients are blended. Stir in dry blueberries. (I use frozen berries without thawing.) Bake at 375° about 25 minutes, or until golden brown.
Melt butter and mix well with graham cracker crumbs. Press into large pie pan to form crust. Separate egg whites from yolks (reserve yolks) and whip until stiff. Fold in 1/4 cup sugar. Set aside.
Mix all together. Pour in unbaked pie shell. Bake at 350° for 35 minutes.
Melt butter and pour over nuts; set aside. Mix together sugar, syrup, Pet milk and butter. Bring to a boil for 1 minute. Add nut mixture. Bring to a boil again and boil for 3 minutes. Remove from heat, add vanilla and beat until gloss begins to leave and mixture thickens. Drop by spoonfuls onto wax paper to cool.
Cook sugar, water and cornstarch. Let boil. When thick and clear, add jello. Cool a little. Put strawberries in a baked pie shell. Pour the cooled glaze over strawberries. Put in refrigerator to cool.
Soften cream cheese and spread it in ovenproof large pie plate. On it, spread chili peppers, olives and green onions. Cover with cheese. Bake for 45 to 55 minutes at 325°.
Boil 8 cups water; add pasta. Reduce heat. Cook 8 to 10 minutes or until tender. Drain. Add pepperoni to pasta. Stir in pizza sauce. Add 1 cup Mozzarella cheese, olives and Parmesan cheese. Transfer to a 12 x 7-inch baking dish, well buttered. Top with remaining Mozzarella cheese. Bake at 400° for 15 minutes.
Prepare in large mixing bowl three and one-half cups of quick cook oats. (Add one half cup nuts, if desired) and a pinch of salt. Mix in a saucepan, one and a half cups of sugar, one stick of soft margarine, one-third cup of cocoa and one-half cup of milk. Mix well and bring to a boil, stirring to melt sugar nicely. When this boils up, turn up heat; add two-thirds cup of peanut butter and two teaspoons of vanilla. Stir until peanut butter is melted and well blended. Pour this over the oats and nuts. Stir with a fork until all oats are covered. Drop on wax paper. Let set to become firm.
Trim brown off bread (thick white bread). Cut into 6 sticks. Bake 1 hour at 225°. Now dip sticks in mixture. Roll in graham cracker crumbs. Repeat mixture if needed.
Layer in the order listed; put in large Pyrex dish. Serve with Frito chips or Tostito chips.
Remove sausage from casings; crumble. In large skillet, cook sausage; drain excess fat. Add next 4 ingredients. Simmer, covered, about 5 minutes.
Soak poppy seed in milk for 2 hours. Cream butter. Add sugar, milk and poppy seed. Add dry ingredients, then egg whites. Bake at 375° for 30 to 35 minutes.
Prepare marble cake mix as directed on package. Put in oblong baking pan. Mix together remaining ingredients. Pour on top of cake batter and bake at 350° for 1 hour or until done. Cool before icing.
Brown ribs in heavy frypan or Dutch oven. Combine cornstarch, molasses and soy sauce to make a paste. Spread paste on both sides of each piece of ribs. Rebrown quickly in hot fat. Combine sugar, vinegar, water and pineapple juice; heat until sugar dissolves. Pour over ribs. Cover; cook 25 to 30 minutes. Add pineapple chunks and green pepper cubes; re-cover and simmer 5 minutes longer. Makes eight servings.
Mix the cream cheese, sour cream and oleo until smooth. Add remaining ingredients. Stuff celery with cheese mixture. Makes 3 cups. Can be refrigerated for a week.
Set aside 1 3/4 cups of chocolate candies. Place remaining candies in a large plastic bag. Crush with rolling pin. In a saucepan, combine crushed candies, milk and butter. Cook over medium heat, stirring constantly, until candies are melted and mixture is smooth. Cool to room temperature. Frost top of each cookie with 1 1/2 tablespoons of chocolate mixture. Frost cones, leaving 1 inch at tip unfrosted. Holding frosted cone by tip, fill each with 2 teaspoons candies; center filled one on top of frosted cookie to form "hat." Place each hat on baking sheet. Repeat until all cookies and cones are used. Decorate witches hats with remaining candies. Allow 15 minutes to set.
Brown beef with onion; add beans and heat. Add sauce, shredded lettuce and tomatoes. Mix well. Add Doritos last. Garnish with cheese.
Remove shells and back veins from shrimp. Cut broccoli into pieces. Drain mushrooms.	Cut whole bamboo shoots into thin slices. Heat oil in wok over high heat. Stir-fry shrimp in oil until tender, about 3 minutes. Add broccoli to shrimp; stir-fry 1 minute. Add mushrooms and bamboo shoots. Stir-fry 1 minute longer. Combine remaining ingredients. Pour mixture over shrimp-vegetable mixture.	Cook and stir until liquid boils. Cook and stir 1 minute longer. Serves 4.
In 4-cup measure, combine all ingredients. Cover with plastic wrap and heat approximately 11 minutes. After heating, release plastic wrap.
Mix crabmeat, 1/2 cup crumbs, eggs, mayonnaise, onion, parsley and salt. Chill. Shape mixture into 8 patties. Coat each with remaining bread crumbs. Fry in 1 1/2 inches of hot oil 5 to 7 minutes, or until golden brown, turning once. Serve with tartar sauce. Makes 8 servings.
Mix all together. Place in 8 x 10-inch baking dish. Sprinkle with remaining chips. Bake at 350° for 20 to 25 minutes.
Cook and drain broccoli. Reserve liquid (add water to make 1/2 cup). Combine all ingredients. Run through blender; leave broccoli coarse. Serve hot with vegetables and chips.
Cut biscuits into quarters. Dip each in butter and layer 1/3 into lightly greased Bundt pan. Sprinkle with 1/2 bacon, cheese, onion and pepper. Repeat layers. End with biscuits. Bake at 350° for 40 to 50 minutes.
Sift all dry ingredients together. Cream butter and sugar. Add eggs, beating until light and creamy. Add dry ingredients alternately with milk. Stir in vanilla. Pour into 2 greased and floured cake pans and bake about 35 minutes at 350°.
Preheat oven to 350°. Coat both sides of brisket with paprika. Heat oil in Dutch oven until oil is smoking. Sear brisket on both sides. Stir in ginger ale and soup mix. Cover pot and cook in oven for 1 hour. turn meat over. Cover pot and cook 1 more hour. Add potatoes and cook additional 45 minutes.
Peel, core and chop apples. Seed, skin and chop squash into small chunks. Place chopped apples, squash, onions, chicken broth and rosemary in a pot and bring to a boil. Reduce to a simmer and cook for 30 minutes. Meanwhile, melt margarine; cool. Whisk in flour to make a roux. Cook roux for 10 minutes or until it boils up a lighter color. Pour cooked roux into vegetables and broth. Stir with a whisk to keep smooth. Simmer 15 minutes. Remove from heat. Add half and half to finished soup and serve. Yields 1 gallon.
Into mayonnaise, beat oil. Add remaining ingredients and stir. Put in covered jar; refrigerate. Makes 1 1/3 cups.
Combine drained pineapple juice with enough water to make 1 cup. Bring to a boil and dissolve the Jell-O in the hot juice mixture; cool. Mash cream cheese, milk and pimentos; add pecans, pineapple and celery. Stir into cooled Jell-O and pour into mold or an 8 x 13-inch pan. Yield: 16 servings.
In large bowl cream margarine, shortening, peanut butter, sugars and egg. Blend in flour, baking soda, baking powder and salt. Stir in chips. Shape into 1-inch balls; place on cookie sheet. Flatten in crisscross pattern with fork dipped in sugar. Bake at 375° for 10 to 12 minutes or until set. Cool slightly; remove from cookie sheet. Makes 4 dozen.
Cook and drain squash. Do not overcook squash; it should still be firm. Melt butter and pour over the dressing in a large bowl. Toss to mix in butter, then reserve 1 1/2 cups for later. Add all ingredients in a large mixing bowl (except reserved dressing). Turn into a buttered baking dish; sprinkle reserved dressing over top and bake at 350° for 30 minutes.
In blender, combine the cream cheese, sour cream and picante sauce. Blend until it is smooth with a creamy texture. Spread the blended filling evenly on the open-face tortilla (you can decide how thick you want the filling to be to suit your personal taste).
Heat oven to 450°. Mix baking mix and butter. Stir in water and sesame seed until dough forms a ball. Drop by scant teaspoonfuls into cheese (shaped into button shape, if desired). Coat balls with the cheese. Place about 1-inch apart on an ungreased baking sheet. Bake until golden 7 to 10 minutes. Serve warm. Makes 3 dozen.
Grease 8 x 11-inch pan. Spread cherry pie filling over bottom, then spread pineapple filling including juice over cherry filling. Then spread cake mix evenly over fillings and add nuts. Melt margarine and pour evenly over mixture. Bake in 350° oven 45 minutes.
Bring 1 cup of soda almost to a boil; add to jello and stir. Add 1 cup cold soda. Let jell some. Add cherries. Mix. Sprinkle nuts on top.
Mix all together, drop by tablespoonfuls onto greased cookie sheet. Bake at 425° for about 15 minutes or until brown. Yield, 72 small biscuits.
Mix the first 3 ingredients together; let stand 1 hour, then add the next 6 ingredients. Let rise 2 hours. Roll out 1/2-inch thick. Spread dough with remaining ingredients. Roll up dough like jelly roll and make 1-inch slices. Put molasses in pan to cover bottom. If you want, sprinkle with raisins and nuts. Place dough slices in pan and let rise until double in size, about 1 hour. Bake at 350° for 30 minutes or until done. Turn buns out on plate while still warm.
Mix dry ingredients together. Cut in Crisco or butter as for pie dough. Stir in milk. Sprinkle a surface lightly with flour and knead 20 to 25 times. Divide dough in half. Roll or pat half of dough into a 9-inch round cake pan. Spread with melted butter. Roll or pat remainder of dough on top of butter. Bake at 350° for 15 to 20 minutes or until golden brown. Remove and pour sweetened, sliced strawberries on top and in center of dough. Serve with milk, ice cream or whipped cream.
Mix all ingredients except chicken and Lipton onion soup. Put into casserole dish. Lay chicken pieces on top. Cover with foil. Do not look or peek. Bake for 2 hours in 350° oven.
Preheat oven to 325°. Mix crust ingredients together with a fork and blend. Press into the bottom of a 9 x 13-inch greased pan and bake for 20 minutes.
In a 9 x 13-inch pan, crumble bread. Mix milk, sausage, eggs, salt and dry mustard. Pour over bread. Set in refrigerator overnight. Sprinkle cheese on top and bake at 350° for 45 minutes.
Flatten chicken breasts. Place 1 piece of Swiss cheese and 1 piece of ham on each chicken breast. Roll up. Secure with a toothpick. Combine Oven Fry and parsley; set aside. Dredge chicken in flour. Combine egg and milk. Dip chicken in egg/milk and roll in coating mix. Brown lightly in skillet with small amount of oil. Combine butter and mushrooms in lightly greased baking dish. Arrange chicken over top. Top with mushroom sauce. Bake at 350° for 45 minutes. Remove chicken. Add wine to sauce. Mix well. Spoon over chicken.
Cook noodles according to package directions; drain. Combine all ingredients except white sauce. Place in buttered casserole. Pour white sauce over top. Bake at 350° for 30 minutes. Yields 6 servings.
Boil sugar, salt, butter and evaporated milk for 6 minutes. Put in large bowl chocolate bits, chocolate, marshmallow cream and nut meats. Pour boiling syrup over ingredients in bowl; beat until chocolate is all melted and pour into a pan. Let stand a few hours before cutting. Store in a tin box.
Preheat oven to 350°. Sift together all dry ingredients. Add remaining ingredients and mix well. Bake in 2 well-greased loaf pans 50 to 60 minutes. Bake both and freeze one for later. Serve warm with soft butter.
Remove crusts from bread and roll each slice flat with rolling pin. Mix rest of ingredients; spread on slices and roll. Cut each roll in half. Melt 2 sticks of butter or margarine. Roll rolls in butter and then in a mixture of 1 cup sugar and 4 teaspoons cinnamon. Freeze at this point, if desired, on cookie sheet and then store in freezer bag. Remove when ready touse and bake at 400° for 15 minutes.
Combine in small mixing bowl, the first 3 ingredients. Beat well and stir in chocolate chips; set aside. Combine in a large mixing bowl, flour, cocoa, salt, sugar and soda. Add water, oil, vinegar and vanilla. Beat well.
You season your meat with salt, pepper and garlic salt. After that you roll meat into little balls, about 1/2 palm size, then roll little balls into rice until covered with white rice.
Beat eggs, add sugar, milk and vanilla. Sprinkle with nutmeg. Place in an unbaked pie shell. Bake 10 minutes at 450°. After 10 minutes cut to 350° for 25 minutes.
Cube the potatoes 1 inch square, slice green peppers lengthwise. Slice the large onion lengthwise. Dice the garlic and mix in a large bowl along with the peppers, potatoes, onion, oregano, basil and olive oil. When well mixed, place in a large roasting pan. Place the chicken and sausage evenly over the vegetables. Cover with aluminum foil and place in oven for 45 minutes at 350°. At 45 minutes, uncover and cook for 20 to 30 minutes more or until chicken and sausage brown. Serves 6 to 8 firemen!
Combine ingredients in a large bowl and mix well. Store cocoa mix in an airtight container. To serve, place 1/3 cup mix in a cup. Add 1 cup boiling water and stir well.
Cut fruit and nuts; dredge in flour. Cream butter and sugar. Add well-beaten eggs and blend well. Sift flour and baking powder together. Fold into butter and egg mixture. Add extracts and mix well. Add fruit and nuts and blend well. Grease 10-inch tube pan. Line with brown paper and grease again. Pour batter into pan. Place in cold oven and bake at 250° for 2 hours. Cool in pan on cake rack. Can be baked in 2 (5 x 3-inch) pans for 2 1/2 hours.
Mix all but corn bread mix; add it last. Bake at 400° for 20 to 40 minutes, depending on size of pan. Serves 8. Great with beans or soup.
Pour cake mix over cut up fruit. Add coconut, eggs, vanilla and milk; mix well. Bake at 325° for 25 minutes. This can be poured in cupcake pans.
Prepare cake mix as directed. Fill paper cups 2/3 full. Cream cheese and sugar. Beat in egg and salt. Put one teaspoon on top of each cupcake. Bake at 375° for 15 minutes.
Mix and spread into 2 (8-inch) square pans. Bake at 350° for 30 minutes.
Mix all ingredients except confectioners sugar. Stir in half of the sugar. Beat well. Stir in rest of the sugar, as needed, to make an icing that will stay on cake and spread well. Put on cooled cake. Makes about 3/4 cup icing.