HumbleIntelligence/food-ner-1-Million huggingface dataset:
For first layer, mix pretzels, oleo and sugar and press in 9x13 inch pyrex dish. Bake at 350 degrees for 10 minutes. Cool.
Beat egg with milk in mixing bowl.	Salt and pepper each piece of chicken and put into egg mixture. Turn until all covered. Into a plastic bag put dry instant potatoes and shake one to two pieces at a time until well coated. Place on shallow baking pan or cookie sheet which has been greased or sprayed with Pam.	Bake at 375° for about 25 minutes. Turn each piece and bake another 20 to 25 minutes, until browned.
Line greased pan with chicken breasts, halved. Mix soup and water and pour over chicken. Layer with Swiss cheese. Cover with stuffing. Dot with butter. Bake at 350° for 1 hour and 15 minutes. Cover first hour, then uncover, last 15 minutes.
Mix together in large bowl, mixed vegetables and soup. Pour half of mixture into casserole dish. Top with crushed Ritz crackers. Pour remaining vegetable mixture over crackers. Place another layer of crackers on top. Dot mixture with butter. Bake in 375 degree oven for thirty minutes.
Preheat oven to 350°. Grease two loaf pans. Cream shortening and sugar thoroughly. Add eggs, pumpkin and water. Mix well. Blend in dry ingredients except nuts and raisins. Stir in nuts and raisins. Bake 65 to 75 minutes or until done. Cool, remove from pans and turn onto wire racks.
Combine the vegetables, meat and salt. Combine the vinegar and sugar. Pour this over the vegetables. Stir well. Refrigerate several hours.
Mix together first four ingredients and place in baking dish. Place crushed crackers on top, then drizzle butter over them. Bake at 350° for 20 to 30 minutes.
Cook macaroni noodles; drain. Pour into casserole dish. Put margarine and cheese over top of noodles. Pour enough milk to top of noodles. Don't cover. Bake until cheese and margarine is melted or bubbly.
Shred zucchini. Set aside. Mix eggs, sugar, oil and vanilla with mixer. Add chocolate, soda, salt and baking powder. Beat with some flour. Mix zucchini and rest of flour thoroughly. Bake in 2 loaf pans that have been greased and floured. Oven temperature: 350°. Time: 55 minutes.
Cream together butter and 1/2 cup sugar. Add flour, baking powder and salt alternately with milk. Spread in buttered and floured 13 x 9-inch pan. Top with strawberries. Sprinkle with about 1 1/2 cups sugar. Dot with butter. Bake at 400° until done.
Mix together first 6 ingredients. Add rice and cheese on top after mixture is in baking dish. Bake at 350° for 30 or 40 minutes.
Mix together. May want to drizzle more catsup on top of bean mixture. Bake 25 to 30 minutes at 350°.
Brown sliced onion and green pepper in bacon fat. Add okra pods; cook 5 minutes and add tomatoes and corn. Simmer 15 minutes or until okra is tender; season with salt and paprika. Serves 8.
Note: Chicken	or turkey giblets make this extremely good. Hot water may be added if more liquid is needed.
Cut cabbage in quarters; discard core and shred finely until there are about three pints. Peel, core and slice apples. Melt fat in skillet and when hot, add cabbage and apple. Cover with boiling water. Add salt and pepper; cook until tender. Sprinkle brown sugar and flour over the top. Add vinegar and cook 10 minutes longer. Serve hot.
Cook noodles in boiling salted water according to package directions. Rinse and drain. Brown meat in butter; add salt, pepper and garlic, then tomato sauce. Simmer 5 minutes. Combine cottage cheese, sour cream, onions and noodles. In a 2-quart casserole, alternate layers of noodle mixture and meat mixture, beginning with noodle mixture and ending with meat mixture. Top with shredded cheese. Bake at 350° for about 25 minutes or until cheese is melted and browned. Serves 6 to 8.
Peel and slice carrots. Cook in salted water until tender. Mix onion and pepper together. In bowl, alternate carrots with onion mixture. In blender, mix soup, oil, vinegar, sugar, Worcestershire sauce and mustard (may be mixed up with mixer). Pour on top of carrots. Let sit for a few minutes before serving.
Mix together and pour in greased pan. Bake 450° for 30-40 minutes. Cornbread will be soft.
Fold (don't beat) the first 4 ingredients together. Layer wafers, bananas and then pudding mixture. Repeat layers; cool.
Cook noodles according to package directions. Drain Well. In a 2 qt. casserole stir together noodles, chicken or turkey, broccoli, and green onions. In a medium mixing bowl stir together soup, milk, cheese, basil, and pepper. Stir into noodle mixture. Bake covered in 350° oven for 40 to 45 minutes or till heated through. Sprinkle with paprika. Yield: 6 servings.
In a small bowl, beat cream cheese, brown sugar and vanilla until smooth. Put mixture into small serving bowl; top with nuts. Serve with apple wedges. Yield: 6 servings.
Dissolve yeast in warm water in large bowl. Stir in milk, sugar, shortening, salt, egg and 4 cups flour; stir until smooth. Mix in enough remaining flour to make dough easy to handle. Knead about 5 minutes. Cover and let rise, punch down and pinch off rolls and let rise double and bake.
Puree all ingredients except olives in a food processor or blender. Spoon mixture into a pastry bag and pipe into olive cavities. Chill until serving time.
Bake pie shell and set aside. Follow directions for making pudding except use 1 1/2 cups milk rather than two cups. Put chocolate pudding in pie shell, then mix vanilla pudding also with 1 1/2 cups milk and pour on top of chocolate pudding in pie shell. Put Cool Whip over all and serve.
Brown chops in skillet. Blend soup, sour cream and water together. Alternate layers of chops and potatoes (seasoned with salt and pepper). Top layer should be chops and sauce. Cover (2-quart casserole dish) with lid or aluminum foil. Bake in preheated 375° oven for 1 hour. Serves 4.
Score steak on both sides. Pour combined remaining ingredients over steak. Cover; marinate in refrigerator several hours or overnight, turning once.
Mix together and cook for 5 minutes. Take off stove. Separate into 4 or 5 balls. Now, add food coloring. Seal in airtight containers.
Melt margarine in a large skillet and saute mushrooms for 5 minutes; remove and set aside. Brown meat and stir in broth (reserving 2/3 cup), onion, ketchup and garlic salt. Cover and simmer 15 minutes. Blend reserved broth with the flour; stir into meat. Add mushrooms and heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat thoroughly.
Sift together flour, soda, salt, cinnamon and nutmeg into shortening. Add sugar, eggs and vanilla. Beat until smooth, about 2 minutes. Stir in oats and raisins. Drop by teaspoons onto greased pan. Bake at 350° for 12 to 15 minutes. Makes 3 1/2 dozen.
Blend ginger ale and sherbet; pour into punch bowl. Add additional scoops of sherbet and cherries if desired. Yield: 50 servings.
Cream shortening and sugar (may use 1 cup brown and 1 cup white). Add eggs and vanilla and mix well. Combine the flour, oatmeal, baking soda and baking powder. Blend the dry mixture into the batter. Stir in corn flakes and peanuts last. The dough will be very stiff.
Brown chops on both sides and top with onion slices. Combine remaining ingredients. Pour over the browned chops. Cover and simmer one hour. Spoon sauce over chops when served.
Cook all together until a little dropped in cold water forms a soft ball; remove from the fire. Beat well and pour into buttered pan. Cut into squares when nearly cold.
Mix all ingredients in large bowl. In a large kettle put large can Pet evaporated milk and 4 1/2 cups sugar. Bring to a boil and boil for exactly 9 minutes. Stir the whole time. Pour over ingredients in bowl and stir until all is mixed. Pour into a buttered pan. Let set for 3 hours.
Bake yellow cake mix in flat pan. Use only one half cake, split and put in 9 x 13-inch pan.
Preheat oven to 400°. Arrange graham crackers in a single layer with sides touching in bottom of greased 10 x 15-inch jellyroll pan. Sprinkle with walnuts evenly over crackers.
Preheat oven to 375°. Line cookie sheet with parchment paper or leave ungreased. Cream butter with sugars, eggs and vanilla in large bowl until light. Beat in baking soda and salt. Stir in flour to make stiff dough. Blend in chocolate covered peanuts.
Cook chicken in 1 c water until tender. Cool chicken slightly, then remove meat from bones. Arrange chicken in shallow 2 qt. casserole dish. Combine soup, pimiento, and 2/3 c evaporated milk until milk is absorbed by the stuffing. Spread over chicken. Sprinkle cheese and parsley over all. Bake at 350 degrees for 30 minutes until bubbly. Serve hot. Makes 6 servings.
Mix ingredients in the order given; spread in a greased 8 x 8-inch pan. Bake at 350° for 30 minutes. Serve warm or cold with whipped cream. Yields 9 servings.
Coat a large skillet with cooking spray. Add butter and place over medium-low heat. Add next 4 ingredients. Cover and cook 8 to 10 minutes until vegetables are just tender, stirring occasionally. Add shrimp and lemon juice. Cook, uncovered, over medium-high heat 4 to 5 minutes until shrimp are done. Stir in tomatoes and pepper to taste. Serve over vermicelli.
Cream the cream cheese, oleo and salt. Take the warm milk; dissolve yeast, then mix with first mixture. Add flour; mix and cover. Leave in refrigerator for at least 8 hours. Roll out and use Solo filling.
Mix all ingredients well and put in	a baking dish. Sprinkle top with rest of	package of macaroons, brown sugar and dot with butter. Bake 20 to 30 minutes at 325°.
Cream the butter and sugar well. Add eggs. Add spices and soda to flour and add alternately the flour and buttermilk. Fold in nuts and blackberries. Great with cream cheese frosting.
Mix together dry ingredients. With a pastry blender or 2 table knives, cut in shortening until the mixture resembles coarse meal. Store in airtight, covered containers. The mixture will keep for some time on a cupboard shelf or for months if stored in refrigerator. You may use this mix to make hot biscuits: (add 1/3 c. milk for every cup of mix); or for pancakes, waffles, dumplings, etc. Use as you would a purchased biscuit mix.
Follow directions on cake mix box. In a deep bowl, blend until smooth, the Ricotta, eggs, sugar and vanilla and pour the mixture on top of the cake mix. Bake at 350° for 1 hour in a 13 x 9-inch pan. Blend milk and pudding together until thick. Fold in the Cool Whip. When cake is very cold, spread this on top of it.
Sprinkle baking soda over diced apples. In a large bowl, cream butter and sugar. Add eggs, beating well after each addition. Add cinnamon, salt and vanilla.
Chop ginger and onion until fine in a food processor. Add other ingredients and process until blended.
Beat cream cheese, seasoning mix and milk together with electric mixer. Form into an oval or circular shape, about 1 1/2-inches thick, in center of serving platter. Surround with lettuce and sprinkle with onions, olives, tomato and cheese. Serve with corn chips for dipping. Makes 2 cups.
Boil water; add margarine. Add flour and stir until it forms a ball. Remove from heat. Add eggs, one at a time, and beat until dough follows spoon around the pan. Put dough into 9 x 13-inch ungreased pan. Bake at 400° for 25 minutes. Cool completely.
Cream well butter, Crisco and margarine. Add sugar, cream thoroughly. Add eggs (one at a time), beat 1 minute after each egg. Sift together flour, baking powder and salt. Add alternately with milk, beginning and ending with flour. Add flavoring (can be added to milk). Pour mixture into greased and floured tube pan. Put in cold oven. Bake a little more than an hour at 300° to 325°. Wrap cake in Saran Wrap while still warm. Happy eating.
Mix sugars, peanut butter, margarine, shortening, egg and vanilla together well. Stir in sifted dry ingredients; mix well. Form in balls about the size of walnuts. Roll in sugar. Put in small cupcake pans. If using new, nonstick pans, no need to grease, but you may want to spray with vegetable spray if pans are old.
Brown ground beef in skillet and drain. Add tomato soup and salsa and heat through. Serve on bread or over rice, top with cheese.
Soften cream cheese (room temperature); add taco seasoning, chopped and drained chiles and chopped onions. Spread generous amount on each of the tortillas. Roll each tortilla separately. Cut into 1-inch pieces. Ready for serving with salsa as a dip. If made ahead of time, be sure to refrigerate.
Mix sugar, orange juice and orange peel to dissolve. Next, cream butter and 2 cups sugar. Add egg yolks and flour alternately with buttermilk in which soda has been dissolved. Add grated peel of 2 oranges, 1 package dates (cut up) and nuts. Last, add beaten egg whites. Do not overbeat after you fold in the egg whites. Bake 1 1/2 hours. First 45 minutes at 325°, lower to 300° and bake 45 minutes more.
Mix all ingredients together well. Dip bread in batter and fry for a French toast breakfast.
Place apples in greased 9 x 5 x 3-inch (loaf) pan. Blend rest of ingredients until crumbly and pour in pan. Bake at 375° or 350° (glass) until apples are tender and top is brown.
Mix 1/4 pint warm water, 1/2 tablespoon sugar and 2 tablespoons yeast and let rise. Mix lard, salt and sugar in hot water. Stir in yeast mixture. Add flour and mix thoroughly (2 eggs may be added, if desired). This can be covered with a wet towel and put in refrigerator. Makes rolls and let rise before baking. Butter tops of rolls before rising. Bake at 450° for 10 to 15 minutes.
Mix and pour in greased casserole dish. Bake at 375° for 1 hour.
Heat oven to 350°. Grease 9 x 13 x 2-inch pan. Mix all ingredients together thoroughly. Pour into pan. Bake until golden brown, about 25 minutes. Cut into squares. Serve warm. Makes about 2 dozen 2 x 2-inch squares. Freezes well and microwave to eat.
Combine the milk and oatmeal in a bowl and let stand at least 5 minutes. Add the oil and beaten eggs, mixing well. Then stir in the flour, sugar, salt and baking powder. Stir just until the dry ingredients are moistened. Bake on a hot griddle (lightly oiled).
Dissolve yeast in warm water. Sift flour and add sugar. Cut in shortening; add yeast and buttermilk. Knead. Make as biscuits. Do not allow to rise before baking. Bake at 400° for 15 minutes.
Cook macaroni according to directions. Drain. Drain the fruit well. Add the eggs, sugar and flour to the fruit juices. Mix well and cook over medium heat until thickened. Cool. Add macaroni and chill overnight. Add the fruit, whipped topping and marshmallows. May also stir in chopped walnuts or pecans, if desired.
Venison is prepared much the same as beef. Marinade can be used or a can of Coke. Let set several hours or overnight. Turn several times or put in a plastic bag and bring liquid over meat by closing bag. Smoked, baked, barbecued or braised, it's good eating!
Mix together sugar, vinegar, salt and spices to a cold syrup. Do not heat. Wash and sterilize 4 pint jars. Slice onions equally into jars. Wash and slice cucumbers to fill jars. Stir syrup well and pour over cucumbers and onions. Screw on lids. Refrigerate at least 5 days before using. Will keep in refrigerator at least 9 months.
Beat first 4 ingredients well. Add flour, salt, baking powder and cinnamon to mixture. Fold in grated carrots and nuts. Pour batter into a greased 8 x 12-inch dish. Bake on High 13 to 15 minutes. Frost with cream cheese frosting.
Boil yams, mash and let cool. In large bowl, cream together butter and sugar until fluffy. Add eggs one at a time, beating after each egg. Stir in lemon juice and vanilla. Sift flour, soda, baking powder, cinnamon, salt and nutmeg. Beat into first mixture; add nuts and turn into a greased and floured 10-inch tube pan. Bake at 300° for 1 hour and 20 minutes or until a wooden pick comes out clean. This recipe was given to me by Mrs. Aleece Lane in 1989.
Place pecans in a 9-inch pie shell. Mix all other ingredients thoroughly and pour over pecans. Bake at 350° for 50 minutes or until knife inserted in center comes out clean.
Pound pork slices with a meat mallet. Sprinkle with salt and lemon juice on both sides (very important). Heat oil in skillet. Add meat and fry briskly until golden brown on each side. Remove from skillet and keep warm. Add flour to remaining oil. Cook until pale golden brown, about 2 to 3 minutes. Stir in chicken stock and wine and cook gently for about 5 minutes, stirring constantly. Add cream, paprika and mushrooms. Return meat to skillet. Stir; simmer for 15 to 20 minutes. Serve with noodles or spaetzle. There is enough gravy to put over them. Do not cover.
Blend biscuit mix, grated cheese, shortening, salt and cayenne pepper. Cut with fork, mixing to a consistency of coarse crumbs. Add egg yolk and water to form stiff dough. Knead slightly. Roll into 1/4-inch thickness on floured board. Cut into narrow strips and place on ungreased cookie sheet. Bake at 400° for 10 to 12 minutes.
Bring water to a boil and add carrots, celery and potatoes. When cooked until done, add cooked meat and remaining ingredients. Serve when warm.
Mix all ingredients except whipped cream. Let stand 1 hour. Fold in whipped cream and serve.
Drain 1 quart pickles. Cut in strips. Place pickles back in jar and add sugar, onion, celery seed, vinegar and horseradish. Add 1/2 of sugar to bottom of jar and 1/2 on top of pickles. Put top on jar and shake jar until all sugar dissolves. Place in refrigerator and shake jar occasionally. Twenty-four hours later, they are ready to eat.
Beat together cream cheese and sugar, then add eggs one at a time; mix well. Blend in sour cream and vanilla. Pour into prepared graham cracker crust. Bake at 350° for 40 to 50 minutes. Edge should be light brown. Turn off oven. Let stand in oven with door open for 1 hour. Chill. Makes 1 pie. Top with strawberries or blueberries.
Combine 2 cups flour, butter and sugar; mixing well. Pat even into a 13 x 9 x 2-inch pan, pressing mixture 1/4-inch up sides of pan. Bake at 350° for 20 minutes.
Melt Velveeta cheese in a slow cooker or crock-pot. While cheese is melting; brown ground beef in large skillet. Once the cheese has melted, add hamburger and picante sauce.
Wash quail. Put in bag with flour that salt and pepper have been added to; shake. Brown in skillet with butter. Place browned quail in roasting pan. Add a pat of butter on top of each quail. Pour cooking wine over quail. Add water as needed to pan. Cook at 350° for 1 1/4 hours. This is good served with brown rice.
Put crushed graham crackers in bottom of 13 x 9 inch pan. Mix pudding according to directions and pour over the crackers. Chill. Then slice bananas over the pudding and spread the Cool Whip over bananas. Arrange the sliced strawberries on top of Cool Whip. Then spread the drained pineapple over the strawberries. Refrigerate until ready to serve.
Preheat oven to 350°. Put butter in 9 x 13-inch pan and melt in oven. Remove. In large bowl beat eggs well. Mix in flour, milk, salt and baking powder. Add cheese, spinach and onion. Mix well. Spoon into baking dish and level off. Bake 35 minutes. Remove and let cool 45 minutes. Cut into squares and serve. If frozen, defrost and reheat at 325° for 15 minutes.
Mix Cool Whip and pudding mix well. Add remainder of ingredients; mix well. Refrigerate until served.
Cream margarine until	fluffy. Beat egg and sweetener until thick and lemon colored.	Add margarine and mix well. Sift together all dry ingredients. Add to margarine mixture alternately with applesauce, starting and ending with the dry ingredients. Blend well after each addition. Add vanilla and blend in raisins and nuts.
Mix flour and salt in a mixing bowl. With pastry blender, blend in shortening (or butter). Beat egg and add enough water to make 2/3 cup of liquid. Mix all together with a fork. Knead into a smooth ball. Divide in half. Roll as thin as possible with a rolling pin. Cut in 1-inch squares and drop in hot chicken broth. Simmer 30 minutes.
Brown meat and onions; stir in seasonings, tomatoes, soup and rice. Add 1/2 of olives. Simmer for 10 minutes, stirring occasionally. Pour into casserole; top with crisscrossed cheese strips. Broil until cheese has melted. Sprinkle with remaining olives. Yields 6 to 8 servings.
Cook in crock-pot (5 quart) for several hours on low to medium. Can also bake in oven at 350° for 45 minutes.
Cream together the Crisco and sugar. Add eggs, one at a time; beat well. Alternate flour and eggs. Will have a stiff batter. Bake in tube pan 1 hour at 300°.
In a medium bowl, combine yeast and warm water. Dissolve yeast in water and stir in 1 cup flour, evaporated milk, egg, sugar, 1/2 stick melted butter and salt. Stir until smooth and set aside.
Combine salmon, egg and cracker crumbs. Make small patties or balls. Roll in a small amount of flour and onion. Fry in a skillet until brown.
Drain squash. Add corn bread. Mix well. Add onions, cheese, soup and egg. Mix well. Bake at 350° for 35 to 45 minutes.
In 9 x 13-inch casserole dish, sprayed with Pam, spread pie mix to cover bottom. Sprinkle with pecans. Cover with dry cake mix and dot with butter. Bake 30 to 40 minutes at 350°.
Boil and debone chicken. Crush Doritos. Pour Doritos in a large bowl. Stir in all the canned ingredients. (Be sure not to add water to the soup.) Stir in chicken. Spread into a large pan and top with slices of Velveeta. Bake at 350° until heated through and cheese is melted on top.
Place all ingredients in blender and blend until cherries are in bits. Place in container and freeze. To serve, spoon into glass and fill with 7-Up.
Beat 2 minutes on low speed. Pour into stem pan. Bake for 50 minutes at 350°. While cake is still hot; pour glaze over top.
Mix cream cheese and salad dressing until well blended. Stir in remaining ingredients. Chill. Serve with vegetable dippers. Makes 2 cups. Takes 10 minutes to make plus chilling.
After boned, remove and put chicken back in three-quart saucepan with chicken cut up in small chunks. Put tortillas in chicken and broth. Cook about 15 to 20 minutes. Salt and pepper to taste.
Brown hamburger, drain and cool. Cut up lettuce and tomatoes. Crush taco chips and combine all remaining ingredients together. Add hamburger when cool. Combine dressing and taco sauce. Pour over salad just before serving.
Bake at 350° until golden brown. Use donut cutter to cut them out. Frost.
Melt the butter in 2-quart oblong casserole. Add rice. Add chicken breasts. Add onion soup plus water. Put in dry seasoning mix from rice box on top. Dot with cream of chicken soup. Bake, uncovered, for 1 hour at 350°.
Mix fat and sugar in a large bowl. Add eggs and beat well. Add rest of ingredients and mix well. Drop dough from a teaspoon on a greased baking pan. Bake at 350° for about 15 minutes until lightly browned. Makes about 3 dozen cookies.
Preheat oven to 350°. Mix crumbs with 1/3 cup melted butter or margarine and 1/3 cup of sugar until blended. Reserve 1/2 cup crumb mixture. Put rest of crumbs into a 10-inch pie plate and press crumbs evenly into plate, making bottom thicker than sides.
Mix together and form balls (approximately 1 1/2 inches) and bake at 350° for 45 minutes.
Mix all ingredients, except topping. Press meat mixture into a loaf pan. Bake at 375° for 45 minutes. Remove from oven.	Drain off fat, if desired. Top with Tangy Topping and bake an additional 30 minutes.
Place thawed potatoes in 9 x 13-inch cake pan or dish. Sprinkle with salt and pepper to taste. Mix together next 6 ingredients and pour over potatoes. Top with crushed corn flakes and drizzle 1/2 cup melted oleo over all. Bake, uncovered, at 350° for 45 minutes. Serves 12.
Brown ground beef with onions in skillet, stirring until ground beef is crumbly; drain. Add macaroni, tomato sauce, water, basil, oregano and garlic salt; mix well. Layer ground beef mixture and cheese 1/2 at a time in 2-quart baking dish. Bake at 375° for 20 to 25 minutes or until heated through. Yield: 6 servings.
In 3 to 4-quart pan, stir oil, onion, coriander and 1/4 cup water over high heat until liquid evaporates and onion is very limp, 5 to 7 minutes. Add pumpkin, broth, juice and wine. Stir to blend; bring to a boil; reduce heat to low, cover and simmer 20 minutes. Cut cheese into 1/2-inch chunks and whirl in blender or processor with about 1 cup soup. Return to soup in pan. Serve hot or chilled. Garnish with chives. Serves 6 to 8.
Stir all ingredients together. Bake at 350° for 1 1/2 hours.