HumbleIntelligence/food-ner-1-Million huggingface dataset:
Layer as listed in a 9 x 13-inch pan. Makes two layers of each. Top with boiled eggs and imitation bacon chips.
Make biscuit dough from first 5 ingredients. Roll out into an oblong 1/3 to 1/2 inch thick. Cover with grated apples and sprinkle with cinnamon. Roll up as for cinnamon rolls, then slice 1 inch thick. Place cut side up in buttered 13 x 15-inch baking dish. Dot each with a dab of butter. Bring sugar and water to boil; remove from heat. Pour syrup over all. Bake at 350° for about 35 minutes or until biscuits have browned and syrup bubbles.
Beat egg whites foamy. Add sugar gradually and beat until stiff. Fold in remaining ingredients. Sprinkle more Grape Nuts in bottom of cup cake liners placed in the muffin pans. Pour more Grape Nuts on top and freeze.
Put the quinoa in a wire strainer and thoroughly rinse with hot water to remove any bitter flavor.
Dip tomatoes in boiling water, slip off skins. Cut out core and cut into 4 pieces. Put tomatoes in boiler, mash a little to get some juices. Cook until they are mushy. Stir every once in a while.
Skillet: In skillet over medium heat in hot oil, cook chicken for 10 minutes, or until browned on all sides. Spoon off fat. Stir in soup, pepper and thyme. Reduce heat to low. Cover; simmer for 35 minutes, or until chicken is fork-tender, stirring occasionally.
Mix flour, sugar, baking powder and salt. Add orange juice, butter and boiling water. Stir well. Add egg, cranberries and nuts. Mix well. Pour into greased and floured loaf pan. Bake at 350° for 1 hour.
Combine in blender the strawberries, juice, lemonade, sugar and ice. Blend until slushy. Serve immediately.
Dissolve Jell-O in pear liquid; add the hot mixture to cream cheese. Stir until smoothly blended on low speed of mixer. Cool and let set slightly. Add large can diced pears, chopped nuts and coconut. Fold in whipped cream. Chill until firm. Garnish with a cherry.
Cook sausage; add onion and bell pepper. Add to your favorite meat sauce. In large baking dish layer spaghetti, sauce, cheese and pepperoni alternately, ending with cheese on top. Bake at 350° for 30 minutes.	This keeps well.
Brown ground beef; drain. Add remaining ingredients. Season to taste with the following: salt, pepper, red pepper, lemon juice, sugar, Italian seasoning, Worcestershire sauce, Tabasco sauce, onion salt, oregano, celery salt, chili powder, garlic salt, cumin and lemon pepper. Bring to a boil. Reduce to simmer and cook 1 1/2 to 2 hours.
Mix all ingredients and cook broccoli. Add broccoli to other ingredients. Put in a buttered baking dish. Bake at 325° for 35 minutes.
Mix together and bake 35 minutes at 350°. May put grated cheese while still hot. You may add 1 small can chopped green chilies for a little extra snap.
Layer 1 1/2 c. chicken and lettuce in a 3 qt. bowl. Combine rice, peas, parsley; spoon evenly over lettuce. Layer tomatoes, cucumber, pepper and remaining 1 1/2 c. chicken. Spoon dressing evenly over top of salad, sealing to edge of bowl. Top with pepper rings; cover and chill 8 hours. Toss before serving. Yield: 8 servings.
Combine sugar, cornstarch and salt in bowl; mix well. Add eggs, milk, vanilla and butter; mix well. Stir in corn. Pour into greased casserole. Bake at 350° for 45 minutes to 1 hour or until pudding is set. Yield: 8 servings.
Combine spinach, cantaloupe balls and strawberries in a large salad bowl; toss gently. Combine jam and next 3 ingredients in a small bowl; stir with a wire whisk or shake in a covered jar. Drizzle over spinach mixture and toss well. Makes 6 servings. Each has 70 calories and 1.9 g fat.
Saute onions in margarine and oil, stirring constantly until tender. Dissolve 6 cubes in boiling water and gradually add to onions. Stir in Worcestershire sauce and salt. Bring to full boil, then simmer for 5 minutes. Serve with Jack cheese and French bread. Makes 8 servings.
Separate eggs. Then scramble them. Add salsa, grated cheese and then the milk. Mix together. Start cooking sausage in a skillet. Start cooking the mixture of eggs. Cook sausage until brown. Wait for eggs to have no juice and they are fluffy. Warm tortilla, place eggs in middle, then put sausage on top of eggs. Fold tortilla around eggs and sausage. Add ketchup, salsa or topping of your choice.
In a large pan, mix ingredients together, placing chicken breasts on top. Cover and bake at 325° for 1 1/2 hours. Serves 4.
Preheat oven to 350°. Cook noodles in boiling water until done, about 8 minutes. Drain noodles and put in 1-quart baking dish. Drain tuna and add to noodles, add soup and milk and mix. Stir in chopped water chestnuts and chopped celery if used. Sprinkle potato chips on top. Bake until hot throughout, about 30 minutes. Serves 4.
Melt chips and oleo. Cool. Add nuts and marshmallows. Divide mixture in half and form 2 large rolls. Roll each in coconut. Wrap rolls in wax paper and chill for 24 hours. When ready to use, slice into 1/2-inch cookies. Makes 3 dozen.
In a small pan, heat water and bouillon cube to boiling. Add broccoli and carrots. Cook 5 minutes; remove from heat but do not drain. In a large pot, melt butter and slowly stir in the flour. Gradually add milk. Cook until thickened. Stir in cheese, soup, onion, sauce and pepper. Add the broccoli and cheese mixture.
Combine olive oil, minced garlic, onion and green pepper in Dutch oven or large pot. Saute until tender. Add pork and brown. Add tomato puree and tomato paste, stirring until combined. Strain whole tomatoes through strainer (mash by hand) so that only the juice goes into the sauce. Add remaining ingredients and season to taste. Simmer over very low heat for 1 hour, stirring constantly. Sauce freezes well and recipe makes plenty!
Saute onions and celery in butter. Place onions and celery in 3-quart casserole. In blender, whirl 1 can beans and 1 cup bouillon, then do the same with the second can of beans and another cup of bouillon. When smooth, add to casserole with remaining 2 cups bouillon, bay leaf, mustard, parsley and turkey. Stir well. Bake until beans are tender, approximately 40 minutes. Season with salt and pepper. Add sherry and stir well. Serves 4.
Rub dry ingredients into brisket and let stand 1 hour. Rub in liquid smoke and wrap in foil; place in roaster and let stand overnight. Bake at 300° for 5 hours.
Wash and drain beans. Boil shrimp with shrimp boil and peel. Boil together sugar, salt, cider and cooking oil. Layer beans, onion and shrimp. Pour hot mixture over beans, onion and shrimp. Put 2 cloves garlic on toothpicks in beans. Remove garlic before serving. Marinate for 24 hours. Use a deep bowl to make layers.
Brown pork chops on both sides. Line 2 1/2-quart casserole with potatoes. Mix onion, soup, milk, salt, pepper and parsley flakes. Pour over potatoes. Put chops on top of sauce. Cover. Bake 1 to 1 1/2 hours or until potatoes are done in a 350° oven.
Brown hamburger with onion and bell pepper. Drain. Add tomatoes and corn. Season with salt, pepper and chili powder. Add noodles. Put in casserole. Sprinkle with chili powder and top with grated cheese. Bake at 350° for 20 to 30 minutes or until cheese is melted.
Place each chicken breast on a sheet of waxed paper. Flatten to 1/4-inch thickness using a meat mallet or pound with rolling pin. Combine eggs, salt and pepper. Dip chicken into egg mixture and then dip each in bread crumbs. Brown chicken in hot oil in a large skillet; drain on paper towels. Place chicken in a lightly greased 13 x 9-inch baking dish. Drain oil from skillet. Combine tomato sauce, basil, oregano and garlic powder in skillet. Bring to a boil and simmer 10 minutes or until slightly thickened. Stir in butter. Pour mixture over chicken and sprinkle with Parmesan cheese. Cover and bake in 350° preheated oven for 30 minutes. Uncover and arrange Mozzarella cheese slices on top. Bake an additional 10 minutes.
On 6 skewers, alternately thread vegetables, separating onion layers. Brush on all sides with oil and sprinkle with garlic and seasoned salts. Broil on rack in broiler pan about 5 minutes on each side or grill on barbecue grill for 7 to 10 minutes on each side. Serves 6.
Mix all ingredients together. Spread in greased 9 x 13-inch pan. Bake at 350° until golden brown, about 25 minutes. Let set for 2 to 3 minutes. Cut into rectangles and serve. May be made ahead and frozen. This makes a nice casserole if poured into a buttered glass baking dish and baked at 350° for 45 to 50 minutes until brown and firm. Recipe from Hills and Pines Garden Club, Raleigh, North Carolina.
Mix Crisco, egg and sugar until fluffy. Add remaining dry ingredients and mix thoroughly. Then add the 2 cups grated apple and mix. Bake at 350° in a greased and floured 8 x 8-inch tin for 30 minutes.
In bowl, combine eggs and milk; stir in bread crumbs, onions, parsley, sage and pepper. Add ground beef. Thoroughly mix meat and seasonings. Spoon meat mixture in loaf pan. Bake mixture in 350° oven for 1 1/4 hours.
In a saucepan, cook cabbage in water until tender. Stir occasionally; drain. Add potato, margarine, salt and pepper. Stir in vinegar. Cook and stir over low heat for 5 minutes. Yield: 4 servings.
Beat eggs until light. Add other ingredients, then cook in saucepan on high until mixture boils, stirring all the time. Remove from heat, then pour into electric mixer bowl or beat with spoon. Beat the mixture until cold and thick enough to spread. This you must watch carefully and stir constantly while cooking, for it burns easily. For a large cake, double the recipe.
Mix cheese and flour; mix in margarine. Work dough with hands if it seems dry. Mold approximately 1 teaspoonful of dough around each olive, shaping into a ball. Place 2 inches apart on ungreased baking sheet. Cover and refrigerate at least 1 hour. Bake at 400° for 15 to 20 minutes. Serve warm.
Combine. Chill 16 to 24 hours. Will keep for a week in refrigerator.
Mix yellow cake mix with ingredients as instructed on box. Bake at 350° for 35 minutes. Cool
Crush cookies in blender. Set aside. Cream butter, cream cheese and powdered sugar. Mix milk, pudding and Cool Whip. Add to butter mixture. Place Cool Whip lid in bottom of an 8-inch plastic flowerpot. Layer crushed cookies, then cream/pudding mixture, continuing to layer, finishing with layer of cookies on top. Refrigerate overnight. Garnish with artificial flowers and use dirt scoop to serve the cake.
Combine peaches and brown sugar in an 8 x 8-inch square pan. In a bowl, mix together the remaining ingredients and sprinkle over the top of peach mixture. Bake at 375° for 30 to 35 minutes. Serve with ice cream.
Put chocolate chips, dark unsweetened chocolate, nuts, marshmallow cream and vanilla in large bowl. Put remaining ingredients into saucepan; bring to boil. Boil rapidly for 6 minutes, stirring constantly. Pour hot mixture into bowl of chocolate mixture. Stir with heavy spoon until all melted.
Cook vegetables in water and seasoned salt until tender-crisp, uncovered. Drain vegetables and mix with soup. Combine stuffing, spices and melted butter. Sprinkle over vegetables. Bake 30 minutes at 350°. Can be made early and refrigerated.
Place cottage fries on a large cookie sheet. Prepare as directed on package. Top each cottage fry with cheese. Continue baking until cheese is melted. Garnish with olives and pepper. Serve hot. Makes 4 dozen. Preparation time is 20 minutes.
Preheat oven to 325°. Grease and flour 9-inch spring-form pan. Combine chocolate crumbs, melted butter and cinnamon in large bowl. Press into bottom of prepared pan. Set aside. Combine cream cheese and sugar in large bowl with electric mixer and blend well. Add eggs and beat until smooth. Add creme de menthe, peppermint and salt. Beat again. Pour mixture into prepared crust. Add chocolate chips and stir very gently. Bake 45 minutes at 325°. Turn off heat and let cake cool in oven with door closed 1 hour. Refrigerate cheese cake in pan until ready to serve. Top with whipped cream.
Place sugar and flour in large bowl. Bring margarine, Crisco, cocoa and water to a rapid boil. Pour this slowly over the flour and sugar mixture, beating well. Add buttermilk and soda mix, then add eggs. Mix, then add cinnamon and vanilla. Pour into well-greased 9 x 13 x 2-inch pan and bake at 400° for 20 to 22 minutes (bake at 375° if glass pan is used).
Mix pudding and half and half until well blended. Stir in ice cream well. Pour into crust. Chill 3 hours. Top with whipped cream or Cool Whip when served.
Mix together flour, baking powder, baking soda and salt. Add nuts and mix well. Melt the margarine in a large bowl in the microwave (or on top of stove); add sugar. Cool slightly and add beaten eggs and vanilla. To the margarine and sugar mixture, add flour mix a small amount at a time, stirring well after each addition. Turn dough out into a greased 9 x 13-inch baking pan. Sprinkle chocolate pieces over top and bake at 350° for 20 to 25 minutes. (Do not overbake.) Cool in pan and cut into bars. Makes approximately 4 dozen.
Place lettuce or spinach and onions in a large salad bowl. Sprinkle with pepper; set aside. In a large skillet, cook bacon until crisp. Do not drain off drippings. Stir in vinegar, lemon juice, sugar and salt. Pour over lettuce and toss gently until well coated. Top with hard-cooked egg. Serve immediately. Yield: 6 servings.
Blend or stir all ingredients until smooth. Cook in an uncovered dish at 350° for 50 minutes (stir after 20 minutes). Soy starter will keep in refrigerator for a few days or may be frozen. Freeze in 1/2 or 1-cup proportion in plastic freezer bags. May be used for making soy milk, mayonnaise, yogurt, etc.
Mix and pour into hot, greased, iron skillet and bake until done at 350°.
Cream sugar, shortening and eggs thoroughly. Add milk and vanilla to creamed mixture. Mix well. Spoon flour into dry measuring cup. Level off and pour measured flour onto waxed paper. Add soda to flour.	Stir to blend.	Add blended dry ingredients to creamed mixture. Mix well.	Stir in potato chips and nuts.	Drop by teaspoonfuls onto ungreased baking sheet. Bake at 400° for 10 to 12 minutes. Yields 7 dozen cookies.
Cook the macaroni noodles; drain. Brown hamburger with onion. Add salt and pepper. Combine hamburger and macaroni. Add pizza sauce, tomato paste, tomato sauce and sugar; mix together. Add garlic salt, onion salt and oregano. Place 1/2 of mixture in a 9 x 12-inch dish. Top with Mozzarella cheese. Add remaining mixture; top with Mozzarella cheese. Sprinkle with Parmesan cheese. Top with pepperoni. Bake at 350° for 45 minutes.
Cream 1 stick oleo with 9 ounces cream cheese.	Blend in 1 1/2 cups flour to make soft dough. Roll in wax paper and chill 1 hour. Chop mushrooms and onion finely. Saute in 3 tablespoons oleo 5 minutes. Blend in 2 tablespoons flour, 1 teaspoon salt, dash of pepper and 1/4 teaspoon thyme. Stir in 1/4 cup sour cream. Remove from heat.	Roll dough out thinly.	Pat in mini-muffin pan and bake at 450° about 12 minutes. Fill with mushroom mixture. Good hot or cold.
Shake blueberries in a little flour. Sift dry ingredients together. Cut in shortening. Mix milk and egg and add to flour mixture. Add blueberries. Fill greased muffin tins 2/3 full and bake at 400° for 20 minutes.
Combine all ingredients except cinnamon and sugar mixture and bake in muffin tins in oven (400°) for 25 minutes. Remove from oven. Brush with melted butter and sprinkle with sugar and cinnamon. Return to oven and brown.
Place turkey in a large skillet and season. Heat with a small amount of water. Add soup and broth, stirring well until mixture is smooth and bubbly. Stir in cooked spaghetti. Turn into a 9 x 13 baking dish. Top with cheese and bake at 350° until cheese melts.
Soften yeast in warm water. Let stand 5 to 10 minutes. In a large bowl mix sugar, molasses, shortening, salt, caraway seed and anise. Mix in hot water and set aside until lukewarm. Then blend in 1 cup flour, beating until smooth. Stir softened yeast and add, mixing well. Add rye flour and beat until very smooth. Then beat in enough remaining flour to make a soft dough. Turn it onto a very lightly floured surface. Allow dough to rest 5 to 10 minutes. Knead. Form dough into a large ball and put into a greased, deep bowl. Turn to bring greased surface on top. Cover with waxed paper and a towel and let stand in warm place (about 80°) until double in volume. Punch down with fist; pull edges into center and turn dough completely over in bowl. Cover and let rise again until dough is nearly doubled. Punch down dough and turn out on a lightly floured surface. Grease the baking sheet. Divide dough into 2 portions and shape into balls. Cover and allow to rest 5 to 10 minutes. Remove to greased baking sheet. Cover and let rise until dough is doubled. Bake at 375° for 25 to 30 minutes or until lightly browned. Cool completely on wire rack. Makes 2 loaves.
Press cooked broccoli firmly in bottom of dish. Top with chicken slices. Combine everything else in large bowl (except butter and bread crumbs). Pour over chicken slices. Melt butter and add to bread crumbs. Sprinkle on top. Bake at 350° for 25 to 30 minutes.
Melt butter in 1/4 cup boiling water. Add flour and a dash of salt. Stir vigorously. Cook and stir until the mixture forms a ball that doesn't separate. Cool slightly, then add egg and beat vigorously, until smooth. Stir in cheese. Drop dough on greased baking sheet. Bake at 400° for 20 minutes. Cool and fill with chicken salad.
Add cocoa to melted shortening. Beat eggs; add to chocolate mixture. Sift together the sugar, flour, baking powder and salt. Add dry ingredients to chocolate mixture. Add vanilla and nuts. Bake in a 9 x 12-inch pan for 25 minutes in a 350° oven.
Cook broccoli; drain. Combine undiluted soup, mayonnaise, onion and eggs. Stir into broccoli. Put into large ungreased casserole; sprinkle cheese on top. Stir stuffing in melted oleo. Sprinkle on top. Bake at 350° for 30 minutes. Can also be put in small dishes and frozen before baking.
Blend beaten egg yolks, milk and 1/2 cup sugar. Slowly add lime juice.
In large bowl, combine ground meat, eggs, crackers, onion, salt and pepper. Mix well; shape into meatballs. Brown meatballs in skillet until no pink color remains. Drain well on paper towel. Combine cranberry sauce and tomato soup. Cook and stir until heated through. Pour over meatballs. Heat in oven for about 10 to 15 minutes.
Mix together the spice cake mix, raisins, oil, applesauce and egg. Beat at medium speed for 1 minute. Drop from a teaspoon onto an ungreased cookie sheet about 2-inches apart. Bake at 350° for 12 to 15 minutes. Makes 6 dozen.
Heat oven to 350°. Pour melted butter into 13 x 9-inch pan. Sprinkle graham cracker crumbs evenly over melted butter. Do the same with coconut. Now do the same with chocolate bits. Pour condensed milk evenly over all. Top with chopped walnuts. Do not stir. Bake 35 to 40 minutes. Cool. Cut into squares. (Only use sweetened condensed milk, do not substitute with something else.)
Cook broccoli; drain. Arrange in buttered dish. Layer chicken. In separate dish, combine soup, milk, mayonnaise, lemon juice and curry powder. Pour over chicken, sprinkle cheese and top with bread crumbs. Bake at 350° for 30 minutes.
Mix dry ingredients well. Add bananas, oil, vanilla, eggs and pineapple with juice. Stir to blend well, but do not beat. Pour into a greased and floured Bundt pan and bake in a preheated 350° oven for an hour and 20 minutes or until cake tests done. Cool in pan on rack completely before removing cake from pan.
Blend flour and sugar. Add butter and egg. Fold in vanilla, nuts and chocolate chips; mix well. Pour into greased pan. Bake at 350° for 30 minutes. Cool and cut into squares.
Position knife blade in food processor bowl. Add orange and process 30 seconds or until chopped. Add cranberries and process 1 minute. Combine cranberry mixture and sugar in a bowl; let stand 15 minutes or until sugar dissolves. Sprinkle unflavored gelatin over cold water in a bowl. Stir and let stand 1 minute. Add lemon flavored gelatin and boiling water; stir 2 minutes or until gelatin dissolves. Chill until the consistency of unbeaten egg white. Stir cranberry mixture into gelatin mixture.
Beat sour cream and cream cheese together in mixing bowl until smooth. Gradually add to mashed potatoes, beat until until fluffy and light. Add parsley flakes, chives and garlic salt to taste. Mix well. Spray a baking dish with cooking spray. Add potato mixture. Brush top with melted margarine. Sprinkle with paprika. Top with cheese after 20 minutes and bake another 10 minutes in 350° oven. May be frozen up to 10 days before baking.
Mix Crisco and sugar in large bowl. Add egg; beat well. Add remaining ingredients and mix well. Drop by teaspoon on cookie sheet. Bake at 350° for 15 minutes.
Sift flour. Measure and sift with soda. Combine with brown sugar. Beat eggs well. Add nuts, then flour mixture. Mix well and add vanilla and melted margarine. Spread in well-greased 8 x 8 x 2-inch pan. Bake at 350° for 30 minutes. Cut in 1 1/2 x 1-inch strips.
Combine first 2 ingredients in punch bowl, mixing well. Spoon in ice cream. Add club soda slowly. Yield: 12 servings.
Dip chicken into egg. Coat with bread crumbs. In a skillet over medium heat, heat oil. Cook chicken 10 minutes or until done. Set chicken aside. In the same pan, heat spaghetti sauce to a boil. Return chicken to skillet. Cover and cook over low heat 5 minutes or until chicken is done. Top chicken with cheese and heat until cheese is melted. Serve with spaghetti and additional sauce, if necessary.
Cook and drain spaghetti, set aside. Dice the onion, pepper and tomato. Mix the ingredients together. Add the Salad Supreme and dressing. Mix well. Chill and serve.
Mix and store in airtight container. To make, stir 2 to 3 teaspoons into a cup of boiling water. Add orange slice.
Grease large casserole or 2 small ones. Put chicken, cheese and onion in each tortilla and fold over. Place in casserole. Blend Ro-Tel tomatoes, cream of mushroom soup, cream of chicken soup and chicken broth. Pour over casserole and bake 45 minutes at 400°. Serves 6 to 8.
Place yeast in water. Melt butter and add sugar and egg. Add yeast, then flour. The batter will be thin and requires no kneading. Put in airtight bowl and refrigerate. Bake in muffin pans at 350° for 20 to 25 minutes. Makes 2 dozen.
Boil potatoes and drain. Add butter and dash of milk. Mash and add salt and pepper. Fry ground beef and drain. Stir in cream of mushroom soup and vegetables. Heat until warm. Pour into baking dish and spread mashed potatoes over mixture and top with cheese. Bake at 350° until cheese is melted. Serves 4 or 5.
Boil eggplant in salted water; drain and mash. Saute green pepper, onion and celery in butter. Add eggplant and cook five minutes. Grate hard-cooked egg and chop livers; add to mixture. Stir in raw egg, bread crumbs, cayenne and salt and pepper to taste. Cook a few minutes. Sprinkle top with cracker crumbs and dot with butter. Bake 40 to 45 minutes at 375°. Serves 4.
Mix salad dressing and seasonings in large bowl until well blended. Stir in potatoes and onion to coat. Divide potato mixture evenly among 6 (12-inch) square pieces of heavy-duty foil. Seal each to form pocket. Place foil packets on grill over medium hot coals. Grill, covered, 25 to 30 minutes or until potatoes are tender.
In large bowl, combine all ingredients; blend well. Pour into greased 9 x 5-inch loaf pan. Bake at 350° for 1 hour and 15 minutes or until bread springs back when lightly touched. Cool 20 minutes. Turn out onto cooling rack.
Mix 1/3 cup soup, 1/4 cup milk, onion and parsley. Dip chicken parts in soup mix, then roll chicken in stuffing mix. Place in baking dish. Pour butter over chicken. Bake at 400° for 1 hour. Combine balance of soup and milk and heat thoroughly. Pour over chicken just before serving.
Preheat oven to 375° or preheat broiler, if broiling is preferred. Combine cereal and broth in small saucepan and cook for 3 minutes, stirring occasionally, until mixture thickens. Remove cereal mixture from heat and add fish, pepper, onion powder, egg white and mustard, mashing with a fork until well blended. When cool enough to handle, shape into 4 patties and place on a baking sheet.
Mix sour cream and taco sauce in 9 x 12-inch pan. Layer sour cream and taco sauce mixture, shredded lettuce, cheese, tomatoes and black olives.