HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a greased baking dish, layer half the sweet potatoes, apple slices and sprinkle with bread crumbs. Repeat layers. Pour syrup over top, sprinkle with salt. Squeeze margarine over the top, sprinkle with nuts. Generously sprinkle with cinnamon sugar. Cover and bake at 400° for 35 minutes.
Cook macaroni in salted water until completely tender. Drain. Dot 2-quart casserole dish with oleo. Add part of macaroni and then part of cheese in alternate layers. Cover with cheese. Beat eggs and add the milk, salt and pepper to taste. Add this to macaroni and cheese dish. Bake until thickens in 400° oven.
Preheat oven to 500°. Cut fish into 4 serving pieces if necessary. Roll cornflakes into fine crumbs between layers of waxed paper. Add salt and pepper to crumbs. Pour milk into shallow pan. Dip fish into milk, then into crumbs. Arrange fish on baking sheet sprayed with cooking spray. Sprinkle oil over fish. Bake for 10 minutes.
Grease a 9 x 13-inch pan well. Slice cookies thin, 1/4-inch. Cover baking dish with 1/2 the cookies. Mix together cream cheese, egg, sugar, vanilla and sour cream. Spread cream cheese filling over top of cookies. Then put another layer of cookies over cream cheese filling. Bake in 325° oven for about 25 to 30 minutes. Let cool and then refrigerate. May sprinkle with confectioners sugar, if desired. Cut into bars.
Crumble baked and cooled cornbread in large bowl. Chop green onions, radishes, green pepper and tomatoes. Add cornbread. Combine mayonnaise, cucumber dressing and mustard. Add salt and white pepper, if desired. Cheese cubes or boiled egg chunks may be added also.
Melt margarine in small saucepan; add garlic and next 3 ingredients, including mushrooms. Add sauce to linguine and toss gently. Serve immediately.
Chop shrimp in blender until fine. Microwave cheese and butter until they blend smoothly. Add shrimp, garlic and onion and whisk until well blended. Pour mixture into a shallow dish and chill it. Serve at room temperature on fat free crackers or fresh veggies.
Squeeze juice of lemons into a container and add sugar and water (to fill gallon). Stir well. Sliced lemon may be stirred in also.
Mix together the first five ingredients; let it rise until double in size. Add salt and shortening; mix together and add enough white flour to make a soft dough (not sticky or too stiff). Let rise until double in bulk. Put in two loaf pans; let rise until almost double. Bake at 350° for 55 minutes to one hour.
Mix together salad dressing, sugar, cream cheese, pineapple, cherries and marshmallows. Fold in the whipped cream. A little cherry juice may be added, if desired.
Mix vegetables, onions, celery and mayonnaise. Put in baking dish. Sprinkle crackers on top. Pour butter over crackers. Bake 40 minutes at 350°.
Cut potatoes in 1-inch cubes and place in a baking dish. Sprinkle with salt and pepper. Cover with cheese and sprinkle nuts and seeds on top. Bake at 350° until cheese bubbles, about 10 minutes. Broil for 2 minutes. Serves 4.
Preheat oven to 350°. Beat together eggs, sugar and honey until very thick. Add flour, beating well. Pour batter into a greased 9 x 12-inch pan and bake 45 minutes. But, stir the cake with a spoon after the first 15 minutes of baking time. Continue baking in ordinary manner next half hour. Allow cake to cool in	pan. Dust cake with confectioners sugar, cut into strips and serve.
Layer vegetables. Mix soup and Cheez Whiz and pour over top of vegetables. Cover with plastic wrap and microwave for 12 to 18 minutes on High. Add onion rings and cook 1 to 2 additional minutes. Makes 6 to 8 servings.
Grease 9-inch pie plate. Mix milk, Bisquick and eggs. Sprinkle with onion, bacon and cheese. Bake at 400° for 30 to 40 minutes.
Mix pineapple juice, cherry Kool-Aid and sugar in pitcher. Chill until ready to serve.
Layer chicken cut in bite size and partially cooked vegetables in long greased dish. Mix soup, mayonnaise, lemon juice and rice and put on top of chicken mixture. Add buttered crumbs on top and bake at 350° until brown and heated through.
Prepare raisins; simmer for 1/2 hour, covered with water, then use this in recipe.
Mix well. Roll into small balls. Bake at 375° for 15 minutes. May be frozen. When ready to serve, thaw about 45 minutes and reheat.
Boil sugar and water until sugar dissolves; cool. Stir in cranberry, pineapple and orange juices. Chill. Just before serving, add carbonated beverage. Yields 14 servings.
Saute beef and onion. Mix Ricotta and Parmesan cheese with salt and pepper. Spread over beef mixture. Spread noodles on top. Mix tomatoes, sauce and spices. Pour over noodles. Sprinkle Mozzarella cheese over top. Cover and cook on medium heat for 20 to 25 minutes.
Brown onion and meat; drain fat when done. Add soup; heat. Add sour cream and salt and pepper to taste. Cook Minute rice. Spoon stroganoff over rice.
Cook sugar and milk until it forms a very soft ball. Add dates and stir well. Cook until this forms a firm soft ball. Add nuts and beat until thick enough to spread on a wet towel; work into a long log. Leave a few minutes and then wrap well in wax paper until ready to eat.
Combine dry gelatin, nuts and coconut. Stir in milk and vanilla. Mix well. Chill 1 hour or longer. Shape into strawberries and roll in red sugar. Tint sliced almonds with green food coloring in small bottle, shake well dry almonds on wax paper. Insert one sliced almond in top of berries to form leaves. These make accents on cookie trays.
Combine dry ingredients in heavy saucepan. Add milk gradually, stirring until smooth. Cook, stirring until thickened. Stir small amount of hot mixture into egg yolks. Then put quickly into remaining mixture in saucepan and cook 2 minutes over low heat, stirring constantly. Remove from heat and add butter and vanilla. Pour into baked pie shell. Top with meringue and bake until meringue is brown.
Combine all ingredients, except cheese. Bake at 300° for 45 minutes. Sprinkle with cheese and serve.
Preheat oven to 350°. Empty crushed pineapple and peach pie filling into a 13 x 9 x 2-inch cake pan; stir until mixed. Cover mixture with dry yellow cake mix. Slice butter and place on cake mix in rows until covered. Bake at 350° for 1 hour.
Grease a large pan. Combine sugar, syrup, sweetened condensed milk and salt. Cook over low heat until sugar is dissolved. Cook until a soft ball forms when tested in cold water. Add vanilla. Beat with beater until mixture holds its shape. Add fruits and nuts. Pour into pan and cool. Slice into small squares.
Mix lemonade, pineapple juice and Rhine wine in punch bowl. Add ice mold. Add champagne and strawberries just before serving. Be careful, this one sneaks up on you. Yields 50 punch cups.
In medium bowl, mix milk, eggs and all spices (not tomato sauce). Add bite size bread chunks and let soak. In a large bowl, mix meat and vegetables; add milk, bread and spice mixture. Blend well (hands work best). Turn into a 9 x 13-inch baking dish; hand form into 2 low meat loaves. Press 4 fingers in a line into meat loaf to make 3 channels in the top of each loaf. Cover top of loaves with cracker crumbs, then tomato sauce. Bake at 350° for 1 hour. Serves 8 to 10; can be cut in half. Can be doubled for a crowd. Very moist if directions followed. Wonderful!
Brown beef and onion; drain. Mix all ingredients together and heat until cheese melts. Serve over chips or use as dip.
Cut each unpeeled potato lengthwise into 4 wedges. Place wedges peel side down in a 9 x 13-inch baking dish. Combine oil, Parmesan cheese, salt, garlic powder and paprika in a small bowl; mix well. Brush over potatoes. Bake at 375° for 45 minutes, basting every 15 minutes with cheese mixture. Turn potatoes. Bake for 15 minutes longer. Serves 4.
Separate biscuits; cut each one into 4 parts. Put into a plastic bag: white sugar and cinnamon. Add the cut up biscuits and shake well. Put into a Bundt pan that has been greased well. Arrange biscuits in pan. Melt in saucepan oleo and brown sugar. Cook in saucepan until it comes to a boil; pour over biscuits. Bake at 350° for 30 minutes; leave 1 minute in pan when removing from oven. Turn over on plate. Tear off pieces; do not cut.
Melt oleo in skillet. Add sugar, egg yolks and dates. Stir constantly over low heat until all are mixed. Cook 10 to 12 minutes. Set off heat. Add vanilla, nuts and Rice Krispies. Cool. Roll into balls and roll in coconut.
In water or broth, cook together onions, green pepper, celery and garlic until tender. Set aside. Boil chicken in water with salt and pepper added. Remove chicken from broth. Add spaghetti to broth and when cooked add soups, chicken, cooked vegetables and grated cheese. Simmer for 30 minutes. Serves 8 to 12.
Butter 11 x 15-inch cookie sheet. Cover with one sleeve of saltine crackers. Put brown sugar and butter in a pot and bring to a boil. Boil for 3 minutes. Stir thoroughly. Pour over saltines. Bake in 350° oven for 7 minutes. Sprinkle chocolate chips over mixture and spread evenly. Put in freezer or refrigerator. When hard, turn on wax paper and break with wooden spoon. Watch that it doesn't burn, 7 minutes may be too long.
Mix all ingredients and cook over low temperature until thick and smooth, stirring constantly. Good on potato salad.
In top of double boiler over boiling water on medium heat melt marshmallows in milk. Add gelatin, stir until dissolved. Add cream cheese until smooth. Remove from heat and add undrained pineapple and refrigerate until thickened. Fold in whipped cream, mayonnaise and sugar. Pour into large (9 x 13-inch) Pyrex dish or 2 medium molds. Refrigerate. Especially good with turkey and dressing.
Slice 3 large tomatoes and arrange on a platter. In a small bowl, combine remaining ingredients. Mix until blended. Spoon over tomato slices and chill one hour.
Beat until creamy the sugar and oil. Add soda, salt, carrots, vanilla and eggs. Then add cinnamon and flour. Place in a greased and floured loaf pan. Bake at 350° for 30 to 40 minutes.
Preheat oven to 400°. Prepare stuffing mix according to package directions, but add vegetables with seasoning package. Combine soup, milk and parsley; set aside. In a 2 or 3-quart shallow baking dish, arrange stuffing across center of dish. Spoon thin layer of the soup mixture in casserole on each side of stuffing. Arrange chicken over soup mixture; overlap if necessary. Sprinkle with paprika. Pour remaining soup mixture over chicken. Cover with foil; bake for 15 minutes. Uncover; bake 10 minutes more, until chicken is fork-tender. Stir sauce before serving. Makes 6 servings.
Drain salmon, reserving liquid, flake salmon in bowl. Add onion, parsley, lemon juice, salt, pepper, thyme and cracker crumbs. Mix lightly. Add enough milk to reserved liquid to make 1 cup. Add liquid, eggs and butter to salmon; mix lightly. Spoon into greased 8 1/4 x 4 1/2 x 3-inch glass loaf pan. Bake in 350° oven 1 hour or until loaf is set in center. Remove from pan onto platter. Combine soup and 1/4 cup milk in saucepan; heat well. Serve with loaf.
Rub the chicken inside and out with the cut surface of the lemon. Rub outside with two tablespoons softened butter. Place on rack in a roasting dish and bake in a 375° oven for 1/2 hour per pound. Remove chicken and keep warm.
Make cake mix according to package directions. Put in cupcake tins. Mix the first 3 ingredients; fold in chocolate bits. Drop by teaspoons into unbaked cupcakes. Bake according to package directions. Cool and frost.
Mix ingredients together. Bake, uncovered, at 350° for 30 minutes.
On top of stove, melt butter over low heat. Add turkey and onion, cook until onion is well blended and slightly thick. Add the potatoes, celery and broth. Simmer until vegetables are tender. Add corn, milk and seasonings. Heat thoroughly, stirring occasionally. Season to taste with additional salt and pepper. Serve hot. Garnish with parsley and serve with crackers, hard rolls, or toast. Serves 8. Use a large pan.
Melt shortening in a 3 or 4-quart saucepan over low heat. Remove from heat; let cool. Add sugar, molasses and egg; beat well. Sift together flour, soda, spice and salt; add to first mixture. Mix well. Chill. Form into 1-inch balls; roll in granulated sugar and place on a greased cookie sheet 2 inches apart. Bake in a moderately hot 375° oven for 8 to 10 minutes or until done.
Drain juice from cherries and pineapple. Add enough water to make 2 cups of liquid. Heat and dissolve jello. Then add rest of the ingredients. Pour into mold or a pretty clear glass bowl. Chill until set. Good at Christmas with a little whipped cream!
Put all ingredients except sugar in blender and chop fine. Put in heavy saucepan. Add sugar and boil 5 minutes. Add 1 bottle Certo and small amount of green food coloring. Boil 2 minutes and put in sterile jars.
Peel and chop potatoes. Place in a large pan; add onion and salt. Cover with water. Cook until potatoes are done. Mix flour and milk until smooth. Add to soup; salt and pepper it. Cook until slightly thickened. Serve piping hot.
Drain raspberries and save syrup. Dissolve Jell-O in water. Add ice cream by spoonfuls, stirring until partly set. Then fold in raspberries and nuts.
Drain asparagus reserving a few pieces for garnish. Place remaining asparagus in shallow 1 quart baking dish with red pepper. Combine mayonnaise with cheese and green onions. Fold in egg white. Spread over asparagus. Bake at 350° for 30 minutes or until heated through. Makes 4 small servings.
Mix in mixing bowl the sugar, flour, cinnamon and salt. Pour into a saucepan and bring to boil the margarine, cocoa and water. Remove from heat; add sugar and flour mixture. Mix well. Add vanilla, eggs, buttermilk and soda. Pour into well greased 11 x 16-inch pan. Bake for 20 minutes at 325°. The cake is to be iced while hot, so begin mixing icing 5 minutes before cake is done.
Bake cake mix. Cool; crumble into large bowl. Add fruit to crumbs. Mix all ingredients well. Make the frosting mix. Mix with cake and fruit. Pack tightly into foil-lined pan. Chill for 24 hours.
Mix peaches and 3/4 cup sugar. Preheat oven to 350°. Melt 1/2 cup margarine in a dish. Mix rest of sugar with flour, milk, baking powder and salt to make batter. Pour batter over margarine. Place peaches over batter.
Melt almond bark; crush Bugles. Mix nuts and Bugles with almond bark. Drop by teaspoon on waxed paper.
Drain brine from pickles. Slice pickles and place back in jar. Add sugar, cover and shake well. Let stand in refrigerator for a few days, shaking occasionally. Ready to eat after a few days.
Mix cooked hamburger, vegetables, dried onion soup and cream of mushroom soup together in bowl. Add milk or water, if needed. Pour into baking dish. Place Potato Tots on top. Bake at 350° for 45 minutes.
Prepare vegetables by peeling and cutting into inch cubes or strips. Brown lightly in the margarine in a heavy saucepan. Add onion and celery; cook for 2 minutes, then add water. Season with salt and pepper. Cover and simmer until tender, about 20 to 25 minutes. Remove cover and allow liquid to evaporate. Serves 4.
Layer in buttered 10-inch pie pan the cranberries, chopped nuts and 1/2 cup sugar. Mix melted oleo, flour, 1 cup sugar, flavoring and eggs. Pour over the first mixture. Bake 30 to 40 minutes at 375°.
Mix in order until well blended. Grease 13 x 9-inch pan. Bake at 350° for 50 minutes. Cool and then frost.
Make cake according to package. Dissolve Jell-O without boiling water. Allow to cool, but not to harden. Make holes in cake and pour Jell-O in holes. Put in refrigerator to chill. Frost with Dream Whip and top with nuts.
Cook broccoli and rice. Set aside. Saute onions in butter about 5 minutes. Empty soup in 1-quart casserole. Add broccoli and rice. Then add onions and Cheez Whiz. Bake at 350° for 30 to 45 minutes. Stir ingredients about halfway through baking time.
Mix all together and bake covered at 275° for 3 to 4 hours. Serve over cooked rice or noodles. Great for a busy day.
Bring ingredients to a full boil, stirring constantly, for 5 minutes. Remove from heat and add 12 ounces chocolate chips and stir until well mixed. Add 1/2 cup chopped nuts and 1 teaspoon vanilla. Pour into buttered 8-inch square pan.
To easily measure honey, molasses or syrup, dip spoon or cup in oil or hot water before measuring.
Mix together the first 5 ingredients. Pour evenly into 2 pie crusts. Cover with other 2 pie crusts. Bake at 350° until brown.
Preheat oven 350 degrees, for glass dish 375 degrees. Combine crumbs, cocoa, sugar and margarine. Press firmly on bottom of 13 x 9 in. baking dish or pan. Pour eagle brand milk evenly over crust. Top evenly with remaining ingredients. Press down firmly. Bake 25 to 30 minutes for until browned. Cool, or chill thoroughly if desired cut into bars. Store loosely at room temperature.
Heat oven to 425°F. Line 12 muffin cups with paper baking cups.
Mix beef and onion; add Worcestershire sauce, salt, pepper and milk to egg. Mix and add to bread crumbs. Add parsley. Mix all ingredients well. Shape into small round balls.
Brown ground beef and drain, set aside. Melt in pan, cheese and margarine. Add salsa and ground beef. Pour over chips or use as a dip.
Pat frankfurters dry with paper towel. Heat oil 2 to 3 minutes to 365°. Mix flour, cornmeal, baking powder and salt. Cut in shortening. Stir in remaining ingredients.
Sift the first 5 ingredients. Mix well. Add shortening. Dissolve yeast in water; add to buttermilk until moist. Cover and chill. Roll out 1/2-inch thick. Bake at 400° for 12 minutes.
Melt almond bark in microwave according to instructions on the package. Add peanuts and cereal to melted almond bark. Mix until all of the peanuts and cereal are covered with the melted almond bark. Lay out the sheets of waxed paper and spoon the mixture out onto the wax paper to harden.
Mix flour, salt and pepper. Dip steaks in flour. Heat shortening and brown steaks about 15 minutes. Pour V-8 juice over the top. Add onion, then the pepper. Heat to boiling; simmer 45 minutes, until tender. When done, remove meat. Add rice in juice.
Dissolve jello in hot water. Add marshmallows and warm mixture a little on stove. When cool, add pineapple and refrigerate until partially congealed. Fold in cottage cheese, nuts and cherries; then add whipped cream. Refrigerate. Will keep up to 4 days.
Preheat oven to 350°. Grease and flour 9 x 13-inch pan. For cake, prepare and bake as directed. Cool 25 minutes. (Dissolve gelatin in 3/4 cup boiling water, stir in 2/3 cup cold water. Set aside at room temperature. Stir occasionally. Poke holes in top of warm cake with long tined fork or toothpick. Pour Jell-O slowly over cake.) Refrigerate.
Mix corn and flour with a wire whisk. Add remaining ingredients and mix. Bake in a buttered dish for one hour at 350°. Serves 6.
Grease a Bundt pan and place pecans in bottom. Mix granulated sugar and cinnamon. Quarter biscuits. Roll in sugar/cinnamon mixture and place in pan. You will probably have about 3 layers. Melt margarine. Add brown sugar to margarine and pour over biscuits. Bake at 350° for 30 to 40 minutes.
Mix flour, salt and soda. Add water and vinegar; mix well. Batter fish and fry.
Combine all ingredients in heavy large saucepan. Stir over medium heat until sugar dissolves. Increase heat; cover and boil until cranberries pop, stirring occasionally, about 8 minutes. Transfer mixture to bowl; stir in pecans. Cover and refrigerate until cold (mixture will thicken as it cools). Can be made 4 days ahead. Keep chilled.
Using a food processor, mince onion. Cook onion and garlic in heavy saucepan. Add butter and olive oil until just beginning to brown. Separate mushroom stems from caps. Mince stems and 1 cup mushroom caps in food processor. Add to onion mixture.
Mix well with	buttermilk, leaving thick. Dip with teaspoon and cook at 300° to 350° (with enough cooking oil to float) until golden brown.	Makes approximately 4 dozen.
Place spinach in a 1-quart microwavable casserole dish and microwave on High for 7 to 9 minutes, until defrosted and cooked. Let cool slightly and then place clean dry towel in dish to remove excess water. In a 2-quart bowl, combine spinach, cream cheese, tomato, onions, garlic and jalapenos. Microwave on High for 3 to 4 minutes, until mixture is smooth. Stir in cheese and milk. Season with salt and pepper. Serve piping hot with tortilla chips.
Bake cake in a 9 x 13-inch pan a day ahead. Crumble day old cake finely. Drop 1 scoop of ice cream into crumbs. Pack crumbs around ice cream like a snowball. Freeze.
On floured board, roll out dough to fit a 12-inch greased round pizza pan. Press dough against bottom and sides of pan. Roll down edge and push seams together to form crust. Top with sausage, cooked and drained and potatoes, thawed. In bowl, beat eggs and milk. Spoon over pizza. Sprinkle with cheese and bake 20 to 30 minutes.
Beat for 1 minute on low. Pour into pie crust or baked pie shell and refrigerate until firm. Top with whipped cream.
Cook rice as instructed on the box. Cook spinach and let drain well. Mix rice, spinach and undiluted soup and 3/4 of grated cheese. Put mixture in buttered casserole and top with the rest of the cheese. Bake 25 minutes in 350° oven.
Stir all dry ingredients together. Add milk; place over a double boiler. Cook until mixture heavily coats spoon. Add well-beaten egg yolks slowly. Beat constantly. Cook until mixture is thick and hard to stir. Add vanilla and coconut. Pour into cooked pie shell. Cover with meringue. Sprinkle lightly with coconut and brown to a golden brown under a broiler.
Cut rolls in half and roll in a cinnamon/sugar mixture. Put in a greased 9 x 13-inch pan. Melt ice cream, sugars and margarine together and pour over rolls in pan. Bake at 350° for 20 minutes. Turn upside-down on a cookie sheet to serve.
In a bowl, combine all dry ingredients. In another bowl, whisk egg yokes, oil, buttermilk and vanilla. Pour into dry ingredients, stirring until moistened. Beat egg whites on high speed until soft peaks form. Fold dry ingredients into batter. Fry on hot griddle (will take longer to cook than normal pancakes). Yields about 12 hotcakes.
Add shortening to water; mix. Add flour gradually; mix. Add salt. Roll out and put into a greased pie pan. Add 1/2 of apples, peeled and pared. Add cinnamon and butter to taste. Put the rest of the apples on top. Bake at 425° for 45 to 60 minutes. Makes 1 pie.
Brown meat and drain well. Add onion and green pepper; cook until tender. Add corn, water, bouillon, chili powder, tomatoes, salt and pepper. Simmer 30 minutes or more until about 30 minutes before serving. Cut tamales into bite size chunks and add to soup. Gently stir and simmer for about 30 minutes. Serve with tortillas or cornbread.
Brown and drain hamburger. Add all ingredients and bring to boil then reduce heat and simmer.
Mix together in a large pan. When well blended, store in airtight containers. Use about 1/3 cup (or to taste) to 1 cup boiling water. Top with marshmallows, if desired.
Combine first 9 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat and simmer 7 to 8 minutes or until vegetables are tender. Gradually stir 1/4 cup milk into flour, making a smooth paste. Stir into soup. Add remaining 2 3/4 cups milk and cheese. Cook over medium heat until soup is thickened. Yields 9 cups.
Heat oven to 350°. Grease the bottom only of a square pan with shortening. Heat margarine and 1 cup chocolate chips over low heat until melted. Remove from heat. Stir in remaining ingredients except nuts and 1/2 cup chocolate chips; mix well until smooth. Stir in nuts and chocolate chips. Spread in pan with a rubber scraper. Bake until the center is set, 30 to 35 minutes. Let brownies cool completely before cutting. Store brownies tightly covered.
Cook pineapple and sugar until thick and syrupy. Heat oven at 350°. Prepare cake mix as directed on box. Add 1/2 pineapple. Mix and pour in greased 9 x 13-inch cake pan. Bake as directed on box. Cool. Mix rest of pineapple into frosting. Frost cake.
Thoroughly mix all ingredients except nuts. Put in unbaked pie shell. Sprinkle nuts over the top. Bake 10 minutes at 425° and then turn oven to 375° and bake 25 minutes. Do not overbake. This makes a very large pie. You can double the recipe and bake three 9-inch pies.