HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 425°. Unwrap butter and put in a 13 x 9-inch baking pan. Put pan in oven until butter melts. Meanwhile, beat the eggs. Then add milk and flour. Stir until just blended. Batter should be lumpy. Pour batter into pan with butter and return to oven. Bake 20 to 25 minutes until puffed and golden. Serve immediately.
Prepare macaroni and cheese dinner according to directions on package. Put in skillet a teaspoon oleo and cook until tender the onion, pimento and pepper. Add tuna, mushroom soup and grated cheese. Mix together with dinner and bake in 350° oven for 35 minutes.
Boil first 4 ingredients until soft ball stage and add last 3 ingredients at once. Remove from fire and drop by spoon on wax paper.
Sift flour, sugar, salt and soda together. Cut in shortening until mixture resembles cornmeal. Soak raisins in warm water for 10 minutes; drain well. Add raisins, uncooked oatmeal and coconut. Beat eggs and milk together. Add to mixture. Add vanilla; mix well. Drop heaping teaspoonfuls on greased cookie sheet. Bake 10 to 12 minutes at 375 °. Makes 72 cookies.
Brown ground beef and onion. Drain. Add to other ingredients in boiler. Boil for a few minutes.
Cut cookie dough in 1/8-inch slices. Line a 14-inch pizza pan with foil. Arrange cookie slices, slightly overlapping. Bake 12 minutes at 375°. Cool completely. Blend cheese, sugar and vanilla. Spread over crust. Arrange fruit in circles over cheese layer. Glaze fruit that will discolor, lemon juice and sugar. Chill. Cut with pizza cutter to serve. Pretty on a buffet.
In large skillet, brown meat. Add green onion; cook over low heat until tender but not brown. Add tomato sauce, chili peppers, Worcestershire and cheese. Cook, stirring occasionally, until all cheese melts. Stir in garlic powder. Serve in chafing dish over a low heat source with corn chips. Makes 1-quart sauce.
Cut fillets into serving size portions. Rub with 2 tablespoons olive oil and sprinkle lightly with salt and ground pepper. Place fish in one layer in baking dish. Cover with foil and bake in 425° oven about 20 minutes or until cooked through. Remove from oven and spread thin layer of salsa over top. Return to oven for 3 to 5 minutes. Serves 4 to 6.
Mix together all ingredients. Add 1/3 cup of lemon juice and toss. Pour filling into the graham cracker crusts and chill thoroughly before serving.
Mix well the Eagle Brand milk and lemon juice. Add Cool Whip; stir well. Add cherry pie filling. Pour into graham cracker crusts. Makes 2 pies.
Mix flour, baking powder and salt. Cream sugars and butter. Add eggs and flour mixture. Add vanilla, nuts and candied cherries. Spoon out cookies in 1 1/2-inch balls. Bake at 400° until slightly browned on edges.
Mix all ingredients well. Bake in preheated oven at 350° in well-greased sheet pan for 25 minutes.
Brown hamburger with taco mix. Put hamburger on bottom of a 6 x 8-inch pan. Spread refried beans on top of hamburger. Next, spread salsa on top of refried beans and top off with shredded cheese. Bake at 350° until cheese is melted, about 15 to 20 minutes. Take out of oven and let set for about 5 minutes, then spread sour cream on top. Dip tortilla chips and enjoy.
For sauce, mix catsup, water, Worcestershire, dry mustard and pepper. Grill meat for 6 minutes. Brush with sauce. Turn and grill until done. Brush frequently with sauce. Makes 4 servings; 195 calories each.
Mix all ingredients together in a large bowl. Divide into pans and bake at 325° for 1 hour and 15 minutes.
Shred cabbage in 2-quart microproof casserole. Add water. Cook, covered, on High 7 to 9 minutes or until done. Stir once during cooking time. Add remaining ingredients except paprika. Cook covered on High (max power) 1 minute. Stir carefully to mix cheese with cabbage. Garnish with paprika.
Mix all ingredients and pour into uncooked pie shell. Bake at 350° for 1/2 to 3/4 hour.
Drain beets, reserve the liquid. Cut beets into bite-sized pieces. In a medium saucepan, mix the sugar, cornstarch, cloves, vinegar and beet juice. Bring to a boil, boiling for 1 minute. Add beets and oleo or butter, heat on medium until hot.
Sift together flour, soda, baking powder, salt, cinnamon and cloves. Cream the shortening; add sugar, beaten eggs, cream, fruit, nuts and coconut. Beat well. Add the dry ingredients. Shape in balls and press down on greased cookie sheet or spread and cut in squares. Bake in 375° oven 10 to 12 minutes.
Combine the ingredients in a bowl. Mix all ingredients together, using just enough tomato juice to hold mixture in shape when pattied. Fry like hamburgers in a small amount of hot oil. Serves 6.
Place all ingredients into large oven-proof casserole dish and mix well. Bake at 250 degrees for 5 hours. Yield: 6-8 servings.
Brown ground beef and drain. Add taco seasoning and water. Simmer 15 minutes. Add tomatoes, enchilada sauce and Colby cheese. Simmer for 20 minutes. Fill each tortilla with 1 tablespoon of sauce and fold. Arrange in a 13 x 9-inch baking dish. Pour remaining sauce over all. Sprinkle Mozzarella cheese on top. Bake for 30 minutes at 350°. Serve with shredded lettuce, sour cream, sliced black olives and nacho chips, by guests as they desire.
Cook broccoli according to package directions; drain well. Crush Ritz crackers. Spread 1/2 of the cracker crumbs in a shallow baking dish. Heat cheese, soup, butter and milk in a saucepan until cheese melts. Pour broccoli into dish on top of cracker crumbs. Put melted cheese mixture over broccoli; top with the remaining cracker crumbs. Bake at 400° for 20 minutes, or until cracker crumbs brown slightly. Serves 4 to 6 people.
Peel shrimp and devein. Place shrimp and butter in a covered dish. Cook on High in the microwave for 5 minutes. Combine seasoning, water, cornstarch, pepper, lemon juice and parsley. Mix well. Pour over shrimp and stir. Cook, covered, 5 minutes. Uncover and cook 5 more minutes. Serve on vermicelli or spaghetti.
Butter casserole dish and put in rice (not cooked). Layer with chicken or pork chops (raw) on rice. Sprinkle pork chops or chicken with dry onion soup mix.
Cream eggs, milk and sugar. Add remaining ingredients and mix well until well blended. Pour into a 9-inch deep pie shell. Bake at 400° for 45 minutes or until a knife inserted in the center comes out clean.
Cook rice and set aside. Meanwhile, in mixing bowl, add all other ingredients together including beaten eggs, then stir into cooked rice. Pour into baking dish and bake, stirring once, then let brown slightly. Serve warm or cold.
Combine flour, thyme, pepper and salt. Dip chicken pieces in milk, then in flour mixture. Coat evenly with flour.
Trim leek, cutting off all but 1 inch or so of green. Rinse leek under running water to remove all sand between leaves, then chop finely. In 2 1/2 quart microwave-safe bowl, melt butter. Add leek and cover with vented plastic. Microwave on High for 3 to 5 minutes until leek is tender. Stir in broth, both potatoes, pepper and nutmeg. Cover with vented plastic and microwave on High 15 to 18 minutes or until potatoes are tender. Transfer to blender. Process until smooth. Return to bowl and stir in milk. Cover and microwave on High 1 to 3 minutes. Stir once until heated. Can be doubled and done on stove. Freezes great!!
Bring to boil; reduce heat and simmer, adding water to keep from drying up. May keep refrigerated in tightly covered jar for several days.
Cream butter and sugar. Add eggs, one at a time; beat after each. Add soda, buttermilk, vanilla and flour, then add orange slices, dates, coconut and pecans. Bake at 300° for 1 1/2 hours in greased and floured tube pan. You may add grated orange rind if desired.
Mix, then turn and knead on floured board. Put in a greased bowl. Let rise until doubled. Work it down and make rolls; let rise again.
Brown hamburger in skillet. Combine the 6 following ingredients in skillet with hamburger. Simmer 5 minutes. Keep warm.
Rinse raisins in hot water; drain and dry on a towel. Cream butter or substitute. Add honey and molasses; beat well. Add beaten egg yolks and flavoring. Stir to blend. Add flour sifted with baking powder and salt; beat. Stir in raisins and cornflakes, alternately with stiffly beaten egg whites. Drop by small spoonfuls onto ungreased cookie sheet, about 2-inches apart. Flatten slightly. Bake in a moderate oven (375°) for 10 to 12 minutes. Makes 4 1/2 to 5 dozen medium-sized cookies.
Tear bread into small pieces and put into 2-quart baking dish. In blender, mix eggs, milk, water, sugar and vanilla. Pour over bread. Set pudding pan in a larger pan of water. Bake at 325° for 1 hour or until knife inserted in pudding comes out clean.
Mix together flour, sugar and baking powder. Add milk and vanilla. Melt margarine in 8 x 8-inch baking dish in oven. Pour batter into dish. Cover with fruit. Bake at 375° until brown. Just before completely brown, dot with margarine and sprinkle with sugar.
Cook and drain macaroni. In a bowl stir milk into soup; add chicken, 1/2 cup of the cheese, mushrooms and macaroni. Mix well. Place mixture in a 2-quart casserole dish. Bake, covered, at 350° for 50 minutes. Uncover and stir; top with remaining cheese and bake until cheese melts.
Heat chicken broth to a boil. Lower heat	and add chopped onions, bay leaf and Parmesan cheese to make a paste. Add herbs, mustard and pepper. Butter a baking dish. Coat chicken with the cheese paste generously.	Bake in 375° oven, uncovered, for 45 minutes. Baste occasionally. Add water, if necessary.
Cook together the bacon, onions, brown sugar and mustard. Simmer for 20 minutes. Add all beans. Bake in a large casserole dish for 2 hours at 325°. Serves 10 to 12.
Mix Eagle Brand milk, lemon juice and sour cream with mixer. Pour into crust. Spoon apples on top. Sprinkle nuts and cinnamon on top of apples. Bake at 400° for 18 minutes. Don't overbake.
Mix and drop by teaspoons onto a buttered cookie sheet. Bake at 325° for 5 to 10 minutes.
Melt oleo in deep Pyrex dish. Mix together sugar, self-rising flour and milk to make a thin batter. Add batter to center of oleo. Don't stir! Add cherry pie filling on top of batter. Bake at 350° about 45 minutes or until brown. Crust will cook to the top.
Butter and flour 8 1/2 x 4 1/2 x 2 3/4-inch loaf pan. Line bottom of dish with waxed paper. Butter and flour paper. Preheat oven to 350°. Sift flour, sugar and baking powder into large bowl with a pastry blender or knives; cut in butter until mixture resembles fine meal. Toss chopped apple in flour mixture; set aside. In small bowl, whisk together egg and milk until blended. Stir into apple mixture until mixed. (Batter will be stiff.) Spread batter evenly in pan. Bake for 45 to 50 minutes until knife comes out clean.
Brown ground beef; drain. Add vegetables, garlic, pepperoni and 1 jar Ragu. Simmer 10 to 20 minutes. Add Ricotta and 1 1/2 to 2 cups Mozzarella. Stir well and cool. Stuff cooked macaroni shells with meat mixture. Pour 1/4 jar Ragu in bottom of baking dish. Place stuffed shells open side down. Top with remaining sauce and shredded Mozzarella. Bake at 350° for 45 minutes. Freezes well.
Mash figs and mix with sugar and Jell-O. Bring to a boil for 5 minutes. Cool and put into jars.
Dissolve Jell-O in hot water. Cool until slightly jelled. Add sour cream and cherry pie filling. Pour into mold and refrigerate.
Preheat oven to 325°. Grease and flour a Bundt pan. Mix cake mix, pudding mix, eggs, water, rum and oil until smooth. Pour into prepared pan and bake for 1 hour.
Boil together 5 minutes the first 5 ingredients. When cool, add the remaining ingredients (sifted together). Cool before mixing; bake on cookie sheet or dripping pan at 350° until done. Glaze when cool.
Prepare cake mix as directed on package, folding dry Jell-O into 1/3 of the batter. Alternately spoon batters into ungreased 10-inch tube pan. Zigzag spatula through batters. Bake on lowest rack at 375° for 40 to 45 minutes until cake springs back when lightly pressed. Turn pan upside down over funnel or bottle to cool completely. Remove from pan. Frost and garnish with lime slices (if desired). Keep chilled.
Mix cream cheese, butter and sugar. Add flavoring. Pat into patties and dip in chocolate coating. Let cool.
In a saucepan over low heat, combine soup, Worcestershire sauce and sour cream. Stir constantly and heat to just below boiling.
Cook and stir onion, garlic and meat in oil over medium heat about 5 minutes. Stir in tomatoes with liquid, water, oregano, thyme and pepper. Break up tomatoes with fork. Heat to boiling. Stir in macaroni and potatoes. Reduce heat. Cook uncovered until macaroni is tender, about 10 minutes. Stir in beans and zucchini. Cook until zucchini is crisp-tender, about 3 minutes. You can sprinkle servings with grated Parmesan cheese.
Melt peanut butter and butterscotch morsels in microwave; stir every 30 seconds. Takes 1 to 1 1/2 minutes. Stir until blended. Add chow mein noodles. Add/stir until well coated. Drop by teaspoonfuls onto waxed paper-lined cookie sheet. Top with halved cherries (but not necessary). Chill until set! YUMMY.
In a bowl, combine ham, pork, bread crumbs, eggs and pepper and mix well. Chill, then form into 10 balls; set aside. Drain pineapple, reserving 1/2 cup of juice. Place juice in a saucepan with sugar, vinegar and dry mustard; cook and stir over low heat until sugar is dissolved. Arrange pineapple slices in the bottom of an ungreased 13 x 9 x 2-inch baking dish. Place ham ball on each pineapple slice. Pour sugar mixture over all. Cover and bake at 350° for 1 hour or until ham balls are well done. Yields 4 to 5 servings.
Mix all of the ingredients in a 2-quart Corning dish. Cover and bake at 325° for 3 hours.
Preheat oven to 350°. Mix brownie mix according to package directions. Fill paper lined muffin cups 2/3 full. Place 1 candy in center of brownie batter; press down until batter meets the top edge of the candy. Bake at 350° for 20 to 25 minutes. Let stand for 10 minutes before removing from pan.
Place the garlic and corn oil in jar, close cover, let stand 1 to 2 weeks, then strain. Use for salad dressings, marinades, sauces or stir-frying.
Sift flour, baking soda, salt and sugar and mix. Add egg and buttermilk to dry ingredients. Fry on griddle until brown on both sides.
Sift first 4 ingredients in large bowl; set aside. Place margarine, shortening and water in saucepan; bring to a boil. Pour this over dry ingredients and mix. Add soda to buttermilk; add vanilla and eggs, then mix. Grease and flour 9 x 13-inch baking pan. Bake at 400° for 20 minutes or until cake is done.
Melt together cheese and margarine. Add remaining ingredients. Spread in large pan and chill.
Mix the first 4 ingredients together. Refrigerate several hours or overnight. Add remaining ingredients to first mixture just prior to serving. Serve on bed of lettuce.
Mix cranberries, sugar and pineapple in a pan and cook until cranberries pop. Put in refrigerator overnight. Add the rest of ingredients and mix together.
Cook chicken and then cut into bite size pieces. Add to casserole dish. Add the mushroom soup and sour cream to casserole dish and mix. After preparing dressing, add to top of the casserole. Bake 30 minutes at 350°. Curry powder can be added to taste to the chicken mixture.
Cream oleo, sugar, eggs, applesauce and milk. Add flour, salt, soda, cloves, cinnamon, allspice and vanilla. Bake at 325° for 1 hour. Mixture will be thick.
Combine all ingredients and pour into 3 (9-inch) round cake pans. Bake at 350° for 25 to 30 minutes. Cool completely.
Brown ground beef slowly, thoroughly breaking with fork until fine. Add remaining ingredients. Simmer uncovered 10 minutes. Makes sauce for 10 coneys.
Cook spinach and drain well. Mix all ingredients together and pour into a large, greased casserole. Bake in a 350° oven for 1 hour.
Preparation: 15 to 20 minutes. Cooking Time: 20 to 25 minutes. Temperature: 350°.
In large bowl, stir together cereal and nuts; set aside. In 2-quart saucepan, melt butter over medium heat. Stir in sugar and syrup. Cook, stirring occasionally, until mixture comes to a full boil. Continue cooking until mixture reaches soft ball stage (candy thermometer will read 238°). Remove from heat; stir in vanilla. Toss candy mixture with cereal and nuts. Spread evenly onto buttered cookie sheet. Cool completely; break into clusters.
Mix oleo, sugars and eggs. Add flour, soda, baking powder and salt. Add oats, Rice Krispies and coconut. Drop cookies on ungreased cookie sheet. Bake 10 to 12 minutes at 375°. Store in airtight container.
Mix sugar, margarine and vanilla until mixture forms a ball. Pinch off marble size ball of dough and flatten on table. Wrap around cherry, making sure that cherry is well covered. Refrigerate for 4 hours or overnight.
Mix in pie plate the spaghetti, butter, Parmesan cheese and eggs. Press in bottom and up sides slightly. Spread cottage cheese over spaghetti mixture.
Boil the potatoes. Brown the ground beef in skillet; drain excess grease off. Mix in potatoes after potatoes are cooked, then mix in soup and salt to taste. If onions are preferred, cook in with ground beef.
Mix all this well. Taste and add spices to taste. Then carefully pick through 1/2 pound fresh crabmeat. Add to mixture. Bake at 300° for 30 minutes or until set. (Can refrigerate several hours before baking.) Serve hot with small, sliced French bread.
Mix well the Jell-O, sugar and boiling water. Add lemon juice, pineapple juice and cold water. You can add 1 to 1 1/2 bottles (2-liter) ginger ale and serve or you can make and store in gallon milk container in freezer until party time and then pour ginger ale over frozen punch.
Warm water and sprinkle on yeast; warm milk and melt oleo in it. Add to yeast mixture along with sugar and egg. Mix in 2 cups flour with mixer, then add 1 1/2 cups more flour by hand. Cover and let rise until double, about 45 minutes to an hour.
Mix all ingredients until zucchini is evenly coated. Pour into buttered 10 x 16-inch dish. Bake at 350° for 30 minutes, until golden brown. Serve warm.
Place frank on bun. Top each with 4 halved cucumber slices and 2 tablespoons pineapple mixture.
Combine sugar, milk, butter and salt. Boil 5 minutes. Add and beat in remaining ingredients. Butter 9 x 9-inch pan. Pour into it.
Preheat oven to 350 degrees. Melt margarine in 13x9 in. pan. Sprinkle graham cracker crumbs evenly over margarine. Pour condensed milk evenly over crumbs. Sprinkle peanut butter & chocolate chips evenly over top. Press down firmly. Bake 25 to 30 minutes or until lightly browned. Let cool then cut into bars. Store loosely covered at room temperature.
Mix in order of ingredient list. Bake at 350° for 45 to 60 minutes.
Heat oven to 325°. Grease and flour tube pan. Lightly spoon flour into measuring cup. Level off.
Beat egg well and add pineapple juice. Heat until just warm. Add sugar, cornstarch and salt and cook until thickens. Cool.
Mix first 4 ingredients, then add flour until mix is stiff (use mixer). Make small balls. Take a flat bottom glass and mash flat. Bake in 350° oven until brown around edges.
Cook noodles; drain. Add 6 tablespoons butter. Separate eggs. Beat well until stiff, but not dry. Mix 6 egg yolks, cottage cheese, cream cheese, sour cream and sugar. Fold in egg whites. Pour into 9 x 13-inch pan.
Brown and drain beef. Add remaining ingredients and cook on low for several hours. Serve with mashed potatoes and cornbread.
Mix all ingredients together. Do not preheat oven. Bake at 350° for 30 minutes.
Combine soups in saucepan. Cut sausage into desired pieces; add to saucepan. Bring to simmer. Cook over low heat for 15 minutes, stirring occasionally. Serve over noodles.
In a large mixing bowl, combine chicken, cucumber, Feta cheese, olives and parsley; set aside. For dressing, in a small mixing bowl, stir together Aioli or mayonnaise and garlic mixture, yogurt and oregano. Add to the chicken mixture. Toss mixture gently until coated. Cover and chill. Serve on Boston lettuce leaves. Makes 6 servings.
Prepare cake mix as directed and bake in 9 x 13-inch pan. Let cool. Cake can be left in pan and served directly from pan. In saucepan, combine pineapple juice and sugar; boil 5 minutes. Prepare pudding mix as directed on package; refrigerate until ready to use. When cake is cool, punch holes in it and pour hot pineapple juice over top. Spread pineapple on top of cake. Spread pudding over pineapple. Put layer of sliced bananas. Spread Cool Whip over bananas. Sprinkle with coconut and garnish with nuts. Keep refrigerated until ready to serve.
Grease and flour 9 x 5 loaf pan. Combine all ingredients in large bowl and mix well. Transfer to prepared pan. Bake at 325° until top is golden brown and splits slightly, about 1 hour and 20 minutes. Serve warm.
Slice cooled potatoes into thin pieces. Melt butter in skillet and add potatoes. Sprinkle flour over and add enough milk to thicken. Add a few slices of cheese just before serving. Turn carefully.
In a large bowl, combine tomato paste, vinegar, chopped thyme, and soy sauce. Add drumsticks, turning to coat. Cover and refrigerate 2-3 hours.
Bake cake as directed per box. While cake is warm, poke holes in cake with a wooden spoon handle. Mix Jell-O with boiling water and pour over cooled cake. Cool in refrigerator until completely cooled. Mix pudding with cold milk; add lemon extract and food coloring. Fold in Cool Whip. Spread pudding mix over cooled cake. Keep cake refrigerated.
Cook broccoli according to package directions until just tender. Drain. Melt butter. Blend in flour. Add soup and cream, stirring until thickened. Add salt and pepper. Arrange broccoli in a buttered baking dish. Pour over half the sauce. Arrange chicken on top. Blend cheese in remaining sauce. Pour over chicken. Top with crumbs. Bake at 350° for 20 minutes. Broil until golden brown. Garnish. Serves 6.
Blend thoroughly and drop by teaspoonfuls on ungreased cookie sheet. You may use any flavor cake mix, add nuts, raisins, chocolate chips, or whatever. My grandsons prefer Funfetti Cake Mix. Bake about 8 minutes at 350°.
Brown beef and onion; drain. Mix the chicken soup, enchilada sauce and peppers. Bring to boil. In large casserole dish, layer the meat sauce, Doritos and cheese. Bake at 350° until cheese is melted.
Cream cream cheese and sugar together. Add pineapple, fruit cocktail and Cool Whip.
Prepare sausage in covered skillet, using 2/3 to 3/4 cup water. Simmer 8 to 10 minutes. Prepare mashed potatoes. Put sauerkraut in casserole dish, using some of the liquid. Season, if desired. Cut sausage into serving pieces and place on the sauerkraut. Then spoon the mashed potatoes on the sausages. Place casserole in 325° to 350° oven for 30 minutes.
In large bowl, combine salmon, onion, celery, eggs, milk, 1/2 teaspoon salt, dill and pepper. Mix well. Pare potatoes and cut into thin slices. Place half of potatoes in greased 1 1/2-quart baking dish. Sprinkle with 1/2 teaspoon salt and spread half of salmon mixture over potatoes. Repeat with remaining potatoes, salt and salmon. Bake, uncovered, in 350° oven for 1 hour and 15 minutes or until potatoes are tender when pierced with fork. Remove from oven and let stand 5 minutes before serving. Serves 8.
Cream together cream cheese, sour cream and vanilla. Combine remaining ingredients. Pour over cream cheese mixture and stir. Chill and serve. Recipe makes 8 servings.
Spread beans in 10-inch glass dish. Cover with guacamole. In bowl, combine next 6 ingredients. Spread on top of guacamole. Sprinkle with cheese, onions, tomatoes and olives. Bake 15 minutes in 425° oven. Serve with tortilla chips.
Boil roast (simmer, covered with water) for 3 hours. Take from water; cool and slice into rounds. Mix together remaining ingredients. Bring to a boil only; pour over roast slices. Bake, covered, at 300° for 30 minutes. (I have frozen this after I baked it and it does fine.)
Beat eggs; add sugar, Karo and vanilla. Line unbaked pie shell with pecans. Pour mixture carefully into shell. Bake in slow 325° oven until thoroughly set and firm.
Sliver cabbage. In a saucepan bring vinegar, water, seasoning mix and broth mix (out of noodles) to a boil. While hot, pour over slivered cabbage. Stir and serve.