HumbleIntelligence/food-ner-1-Million huggingface dataset:
Add eggs to other ingredients one at a time. Bake in a large, long, greased cake pan at 350° for approximately 45 to 55 minutes or until knife comes out clean.
Brown short ribs in fat. Add remaining ingredients except noodles. Cover tightly and simmer 2 1/2 to 3 hours or until ribs are done. Add noodles and cook 15 minutes longer or until noodles are tender. Makes 4 to 5 servings.
Brown hamburger. Drain liquid. Add remaining ingredients and heat until cheese is melted. Can be prepared in crock-pot. Serve hot with chips of your choice.
Combine sugar, peanut butter, milk and extract in a large mixer bowl. Blend thoroughly. Combine dry ingredients and gradually add to peanut butter mixture. Pour batter into a greased 9 x 5 x 3-inch loaf pan. Bake at 350° for about one hour and 10 minutes or until bread tests done. Turn out of pan onto cooling rack. Cool 10 minutes. Makes one loaf.
With a sharp knife, cut beef across grain into thin strips, 1/8-inch thick. Combine soy sauce, garlic and ginger. Add beef; toss and set aside while preparing vegetables. Heat oil in large frying pan or wok. Add beef; toss over high heat until browned. Test meat. If not tender, cover and simmer for 30 to 40 minutes over low heat. Turn heat up; add vegetables to meat. Toss until vegetables are crisp (about 10 minutes). Mix cornstarch with water; add to pan. Stir and cook until thickened. Add tomatoes; heat through.
Add to green peppers and hot peppers 6 cups sugar and 1 1/2 cups white vinegar. Boil 9 minutes; remove from stove. Add 1 bottle of Certo and green food coloring. Stir. Put in hot clean jars and seal. To be eaten on cheese not toast.
Cook chicken. Take off bones and place in casserole dish. Moisten stuffing well with broth and place over chicken, leaving enough to top dish with. Boil chicken soup with broth and pour over chicken and stuffing. Top with rest of dressing. Bake at 350° until it bubbles.
In large mixer bowl, beat cream cheese until fluffy. Beat in Eagle Brand until smooth. Stir in ReaLemon and vanilla. Pour into crust. Chill for 3 hours or until set. Top with desired amount of pie filling before serving. Refrigerate leftovers.
Combine all ingredients, except confectioners sugar. Mix well; shape into small balls. Roll in confectioners sugar. Place on baking sheet. Bake in preheated 350° oven for 8 minutes, or until lightly browned.
Combine the first 5 ingredients. Stir in remaining ingredients. Cover; chill. Makes 4 1/2 cups.
Boil beef in 5 cups water for 1 1/2 hours or until beef is tender, having added the onion, salt, bay leaf, allspice and cloves. Cool 2 cups of hot juice. Add gingersnaps; mix. Stir in brown sugar. Simmer 45 minutes or more.
In large skillet, brown beef; drain. Add canned tomatoes and taco seasoning; simmer, uncovered, 5 minutes. Stir in 1/2 can French fried onions. In bowl, combine cottage cheese, 1 cup Cheddar cheese and eggs. Place 3 tortillas on the bottom of a greased 8 x 12-inch baking dish. Overlap 6 tortillas around sides of baking dish. Spoon meat mixture evenly in dish. Top with 3 tortillas, then with cheese mixture. Bake, covered, at 350° for 45 minutes. Sprinkle with remaining cheese. Place remaining onions in center of casserole; bake, uncovered, 5 minutes longer. Before serving, arrange tomatoes and lettuce around edge of casserole. Makes 6 servings.
Cook rice, milk and salt in a double boiler for 1 hour, then add sugar, eggs and vanilla. Cook for about 10 minutes more. Chill. Top with cinnamon (optional).
Sprinkle chicken with flour, salt and pepper and Accent. Fry breasts in oil until light brown. Cook asparagus and drain. Place in bottom of large casserole. Place chicken over asparagus.
Place pasta into a boiling pot of water. Lower heat and let simmer until pasta is al dente.
Beat together the eggs, sugar, salt, butter and syrup. Sprinkle pecan halves in unbaked pie shell. Pour mixture over pecans. Bake at 375° for 40 to 50 minutes. Makes 1 pie.
Cream butter, beat in sugars, add other ingredients and more flour (about 1/2 cup) to make mixture stiff enough for drop cookies. Arrange by spoonfuls on buttered cookie sheet. Press flat with	spoon and mark with floured fork. Bake in moderate 350° oven until golden brown about 12 to 15 minutes. Makes 60.
Bring vinegar, sugar, salt and spices to a boil; pour over zucchini (sliced and unpeeled) and onions. Let stand 1 hour. Cook 3 minutes. Pack in hot jars. Put lids on, and process in boiling water bath for 5 minutes. Makes 6 or 7 pints.
Cook chicken. Do not salt. Cut into pieces. Save broth. Melt margarine and stir into dressing. In a greased 13 x 9-inch dish, put a layer of dressing crumbs, a layer of chicken, then a layer of mushroom soup (diluted with 1 can broth). Again, layer the crumbs, chicken, can of chicken soup (diluted). Top with crumbs and bake at 350° until brown (45 minutes to 1 hour). Use no salt at all.
Heat oven to 350°. In large bowl, combine 1 cup potato flakes, onion, salt and garlic. Add tuna, cream cheese and eggs; mix well. In a small bowl, combine corn flakes and 1/4 cup potato flakes. Shape tuna mixture into 42 (3/4-inch) balls. Roll in corn flake mixture. Place tuna balls on ungreased cookie sheets. Bake at 350° for 20 to 25 minutes or until lightly golden brown.
Trim steak, cut into serving size pieces. Place in a 9 x 13 pan, sprinkle with pepper and top with onions, mushrooms and tomato sauce. Cover and bake at 325° for about 2 hours or until meat is tender. Serve over noodles.
Mix pickles, olives, onion, celery and green pepper in food processor; drain on paper towels and squeeze. Blend cream cheese with rest of ingredients. Add the processed vegetables; mix well.
Cook 2 cups cranberry juice. Add all ingredients except wine. Bring to a boil. Simmer uncovered for 10 minutes. Remove spices, let cool. Add remaining cranberry juice and wine. Heat and serve. Delicious!!
Cook potatoes in water, vinegar and 1/2 teaspoon salt. Dice potatoes and eggs; add vegetables and bacon crumbles. Mix Miracle Whip and salt. Chill. Makes 1 1/2 quarts.
Soften cream cheese to room temperature. Add vanilla pudding, orange juice and chopped up fruit. Roll into ball. Roll cheese ball in nuts.
Slice in narrow wedges 2 big Granny Smith apples. Take biscuits; pull apart and use 2 layers of a biscuit to wrap each slice of apple. Melt a stick of oleo. Add cup of water, cup of sugar and 1 teaspoon of vanilla flavoring to the butter or oleo. Pour mixture over Pigs in a Blanket (or apples). Sprinkle cinnamon sugar all over top. Bake at 350° for 30 minutes.
In large bowl, toss together green cabbage, onion and parsley. Place red cabbage in a small bowl.
Fill bathtub with warm/hot water. Add something nice, like bubblebath or baby oil, etc. Turn on sound system. Uncork a bottle of wine or your favorite beverage, fill a glass. Take a sip. Unplug the phone. Grab something to read (don't forget a towel to dry your hands). Steer clear of anything work-related. Bring the bottle into bathroom. Close the door (lock, if needed). Repeat often.
Cook cabbage for 2 minutes in a large pot of boiling water. Drain under cold water. While cabbage cooks, put the 2 cups of water in saucepan. Sprinkle gelatin over top and let stand for 1 minute. Place over low heat and stir 3 minutes or until liquid is almost simmering, gelatin granules are completely dissolved and mixture is clear. Remove from heat and stir in sugar until dissolved. Stir in lemon juice.
Mix oil and sugar; beat in eggs. Stir in flour, cinnamon, salt, applesauce, baking soda and cocoa. Pour mixture into a greased and floured 13 x 9 x 2-inch pan. Stir in 1 cup chocolate chips. Sprinkle on top with 2 tablespoons sugar, nuts and remaining chocolate chips. Serve with whipped topping or ice cream if desired.
Boil water, add tapioca and simmer with lid for 25 minutes. Remove from heat. Add sugar and dry jello. Cool. Add frozen strawberries and Cool Whip. Pour in bowl and refrigerate.
Cut chicken breasts into cube size, then add soy sauce, cornstarch and cooking wine and soak for a while. Meanwhile, cut green peppers, celery, water chestnuts, carrots, bamboo shoots and onions into cube size. Stir-fry chicken in 3 tablespoons oil for 3 minutes; remove to a bowl. Heat the other 3 tablespoons oil to fry onions, bamboo shoots, water chestnuts, celery, carrots and green peppers. Then add chicken to the pan. Mix well.
Brown bacon and drain. Saute ham and garlic in a little butter. Add all ingredients except eggs. Mix well. Turn off the heat and pour eggs over and quickly toss to coat spaghetti mixture. Add olives.
Combine vegetables, salt and pepper. Mix oil, sugar and vinegar together and pour over vegetables. Allow to set a few hours.
Mix all ingredients together and bake in greased pans at 400° until brown, about 35 minutes.
Cook until it looks clear. This topping is great between layers of white or yellow cake. Then top with Cool Whip or make a cream cheese icing for the top.
Mix soup and milk well. Cook the chicken with celery and onion (salt and pepper). Take off the bone. Save the liquid, celery and onion. Put chicken into a large Pyrex dish. Pour mushroom soup, chicken soup and milk mixture over chicken. Mix Pepperidge Farm stuffing (using liquid, celery and onion). Mix the dressing according to directions. Put dressing on top of mushroom mixture. Bake about 1 hour at 325°. Homemade dressing can be used.
Cook and drain spinach. Saute together green pepper, onion and oil for 5 minutes. Mix Italian seasoning and garlic powder, then add to pepper, onion and oil mixture. Add cottage cheese and egg whites to chopped spinach and mix with shredded Mozzarella cheese and Parmesan cheese.
Put salt and pepper and flour it real good. Then put oil in pan and fry until it's done.
Beat eggs, oil and sugar. Mix well. Add grated zucchini and vanilla; mix. Add flour and dry ingredients. Then add nuts or raisins. Bake at 350° for 1 hour or until done.
To pre-bake crust: Preheat oven to 375°. Place foil or waxed paper over crust, weight it down with dried beans or grains. Bake for 15 minutes, remove foil and beans and bake 10 more minutes until lightly browned. Remove from oven and cool completely. Place about 2 cups berries in food processor. Add 1/3 cup sugar and puree. Taste to adjust sugar; set aside. Place remaining berries in the cooled crust and gently spread into place. Put cornstarch into small saucepan and whisk in pureed berries. Bring to boil, then lower heat and simmer, whisking frequently, until thickened (5 minutes). Remove from heat and pour over berries in the crust. Cool to room temperature or chill before serving.
Separate and unroll breadsticks. Place 3 pepperoni slices in single layer over 1/2 of each breadstick. Fold remaining half of breadstick over top; seal end and twist. Place on ungreased cookie sheet. Combine cheese, Italian seasoning and garlic powder. Sprinkle evenly over each breadstick. Bake in preheated 350° oven for 15 to 20 minutes or until golden brown. Serve with pizza sauce. Makes 8 pizza sticks.
Halve each eggplant and scoop out the pulp, leaving a 1/4-inch thick shell. Dice the pulp finely. Heat oil in a skillet and cook onion and garlic in it until tender. Add eggplant pulp and cook slowly until lightly browned and almost tender. Season with salt and pepper. Add tomato and Worcestershire and simmer 3 minutes. Stir in eggs and nuts and use to stuff eggplant shells. Top with bread crumbs. Set in an oiled shallow roasting pans. Bake at 375° for 25 minutes or until shells are tender. Serves 6.
Heat oven to 350°. Blend soup and milk in large bowl. Stir in cheese, onions, macaroni and beef. Fold in eggs, if using. Pour mixture into ungreased 1 1/2-quart casserole. Cover tightly. Bake 30 minutes or until heated through. Makes 4 to 6 servings.
Pour first two ingredients together and let stand for 10 minutes. Add rest of ingredients. Place in a greased 9x13 pan and bake 350 degrees for 25 minutes. This is a very moist and delicious cake it can be topped with a sprinkle of powdered sugar instead of frosting.
Heat oil in Dutch oven over medium heat. Cook and stir eggplant, onion, garlic and parsley in oil until onion is tender, about 8 minutes. Stir in the rest of the ingredients. Heat to boiling. Reduce heat. Cover and simmer, stirring occasionally, 15 minutes. Put on spaghetti and top with Parmesan cheese.
Heat oil in a 6-quart pot. Saute onion until brown. Add beans, tomatoes, celery, ketchup, dry mustard and pepper. Add chili to taste. Simmer 20 to 25 minutes. Can be frozen. Serves 8. Calories: 265. Fat: 3 gm. Chol. 0.
Preheat oven to 400°. Cream together shortening, sugar, vanilla and flavoring. Add egg. Sift together flour, baking powder, cinnamon, cloves and salt. Add to first mixture and blend well. Spread half in a buttered 8 or 9-inch square pan. Cover with layer of jam or jelly. Pat rest of dough on top. Bake 25 minutes. Cool. Cut in bars. Makes about 20.
Preheat oven to 350°. Grease a 9 x 13-inch glass baking dish. Dump ingredients in dish in order (cherry pie filling, undrained pineapple, dry cake mix and nuts). Smooth after each layer; do not mix. Place the butter pieces on top. Bake for 1 hour. Serve with ice cream. Yields 10 to 12 servings.
Combine all ingredients; mix well by hand. Put into pan and refrigerate at least 1 hour before cutting.
Prepare jello according to directions on box.	When it starts to congeal, add pineapple, bananas and marshmallows. Refrigerate while making topping.
Combine mayonnaise, cheese, olives, pimientos and garlic in small baking dish. Bake in 375° oven for 20 minutes.
Cream all ingredients except peanuts and chips. Add peanuts and chips; mix well. Drop on cookie sheet and bake 9 minutes at 350°.
Mix gelatine, sugar and salt thoroughly in a small saucepan. Add 1/2 cup of the water and place over low heat, stirring constantly until gelatine is dissolved. Remove from heat and stir in remaining 1 cup of water and vinegar or lemon juice. Chill mixture to unbeaten egg white consistency. Fold in diced apples, chopped celery and chopped nuts. Turn into a 4 cup mold or individual molds and chill until firm. Unmold by slipping mold in warm water to the depth of the gelatine. Loosen around edge with tip of a knife. Place serving dish on mold and turn upside down. Shake holding serving dish on mold turned upside down. Shake holding serving dish tightly to mold. Garnish with fruit.
Cream butter and sugar, add hot applesauce. Mix and sift dry ingredients and spices. Add to the applesauce mixture. Add nuts and chopped dates or raisins. Pour into greased pan and bake at 375° 20-30 minutes.
Put salt and pasta in boiling water. Cook until well done. Drain pasta. While pasta is still hot, add butter and Umeboshi. Mix until butter is completely melted. Decorate with parsley.
Mix apples, marshmallows, grapes, celery, walnuts and enough mayonnaise to moisten. Refrigerate.
In pizza pan spread refried beans. Mix cream cheese, sour cream and taco seasoning until smooth. Pour over beans and spread. Dice tomatoes, green peppers and olives. Sprinkle cheese on top. Serve with taco chips.
Combine all ingredients; mix well. Pour into 9 x 13-inch pan; bake at 350° until done.
Heat soup and cheese until melted. Add gelatin and stir until smooth. Cool a bit, then add mayonnaise and vegetables.
Combine all ingredients in blender and blend until smooth. Store in refrigerator, covered. Makes 8 ounces. Use as you would Eagle Brand milk.
Prepare lime solution with the 5 quarts water and the hydrated lime. Wash cucumbers thoroughly and slice. Soak cucumbers in lime solution for 24 hours. Wash cucumbers in several waters to remove lime.
Cook milk and corn meal until thick. Add butter, sugar and salt. Dissolve yeast in warm water and let stand for 20 minutes; then add eggs and flour. Combine with corn meal mixture and add enough additional flour (3 to 3 1/2 cups) to make a soft bun dough. Knead on floured board. Set covered in a warm place. Let rise until full size. Punch down and let rise again. Then form into buns. Rise and bake at 350° for 12 to 15 minutes. Makes 2 dozen.
Mix green beans & corn, put in greased casserole dish. Mix soup, sour cream, cheese, onions and salt, spread over beans and corn. Mix melted butter with cracker crumbs & almonds. Spread over casserole. Bake for 45 minutes at 325° uncovered. Can be mixed & refrigerated over night before baking.
Sprinkle dry Jell-O over all other ingredients and add Cool Whip. One-half cup of chopped pecans may be added.
Whisk together all ingredients, except chops. Marinate chops in mixture in refrigerator for 1 to 2 hours. Remove. Broil or grill chops for 12 to 15 minutes. Brush with marinade; turn once.
Preheat oven to 350°. Grease well and flour a 13 x 9 x 2-inch baking pan. Sift flour, sugar, baking powder, baking soda, salt and spices into large bowl of electric mixer. Add shortening and applesauce; beat 1 minute at low speed, just to combine. At medium speed, beat 2 minutes, constantly cleaning side of bowl with rubber scraper and guiding batter into beaters. Add eggs; beat 2 minutes. Combine raisins and walnuts; fold into batter with rubber scraper. Turn batter into prepared pan. Bake 45 minutes, or until cake tester inserted in center comes out clean. Let cake cool completely in pan on wire rack. Frost as desired. To serve, cut into rectangles.
Mix together mayonnaise, Durkee, mustard, cooking oil, Worcestershire sauce and boiled eggs. Put mixture in beans and peas and mix well. Heat in 375° oven until bubbly. Add French onions. Return to oven until onions are warmed.
Melt the butter and add the first four ingredients together. Mix well. Stir in 1 1/2 c. chopped nuts. Bake 30 minutes on 350°. After cake is done, place marshmallows on top of hot cake and place back in oven to toast lightly.
Cover hamburger with water and break into bits. Add celery and onion and any other veggie you wish. Potatoes tend to mush up. Add can of beef broth and water to cover contents. Add seasoning, salt, pepper and garlic salt, if you prefer. Put in crock-pot. Put in refrigerator overnight. Skim any fat next day. Reheat and eat. Makes a thick soup.
Preheat oven to 400°. Butter a 10 x 15 x 2-inch baking pan. In large bowl, beat eggs until slightly thickened; add flour and baking powder and blend well. Add Jack cheese, Cheddar cheese, cottage cheese, chiles and butter; stir until smooth. Pour into prepared pan and bake at 400° for 15 minutes. Lower heat to 350° and continue to bake for 45 minutes or until quiche is set and lightly golden on top. Allow to cool slightly, cut into 1 1/2-inch squares and serve hot or at room temperature.
In large bowl, cream sugar, powdered sugar and margarine until light and fluffy. Add oil, vanilla and eggs; mix well. Stir in flour, baking soda, cream of tartar and salt until well blended. Refrigerate at least 2 hours or overnight for easier handling.
Mix butter, sugar and eggs in large bowl. Add dry ingredients (sift together). Combine, using heavy spoon or hands. Add nuts, fruit and flavoring. Bake 1 pound loaves at 275° for 2 hours and tube pan at 275° for 3 hours. Half hour before done, take out of oven and brush with honey and corn syrup. Continue baking. Turn upside down to cool. Wrap in a wine cloth. Store in a plastic bag in a cool place.
Cut butter into dry ingredients until crumbly. Press mixture over fruit. Bake at 350° for 45 to 50 minutes.
Chop oranges, raisins, apples and cherries and put in large kettle. Add remaining ingredients. Cook for 30 minutes. Then simmer and stir occasionally (covered). If canning, cook in pressure cooker 15 minutes at 10 pounds pressure. If not canning, cook additional 30 minutes.
Cut weenies and veggies into small pieces. Saute in margarine. Stir in flour. Slowly add 1/2 cup milk, stirring constantly, to make a paste. Add rest of the milk and stir. Remove from heat; add cheese. Stir until melted.
Preheat oven to 350°. Brown meat; drain. Add peppers and onion; cook until tender. Add remaining ingredients, except cheese; mix well. Spoon half of meat and potato mixture into a 13 1/2 x 8 1/4-inch baking dish or 2-quart casserole dish. Cover with half of cheese. Top with remaining meat and potato mixture. Cover with aluminum foil or dish cover. Bake 45 minutes. Uncover dish. Top with remaining cheese. Let stand 5 minutes. Serve with salad. Makes 12 servings.
Mix all ingredients except butter together. Melt butter in 8 x 8-inch casserole dish. Pour in mixture. Bake in 350° oven for 45 minutes or until it starts to brown on top.
Tip: Eggs may be filled ahead, covered and refrigerated up to 8 hours. At serving time, arrange atop lettuce and sprinkle with reserved egg yolk and ham.
Cook or boil pared potatoes until tender; drain. In a large bowl mash with a potato masher or beat with electric mixer on low speed. Add sour cream, cream cheese, 1 tablespoon margarine or butter, salt, pepper and thyme. Gradually beat in enough of the milk to make smooth and fluffy. Turn into a greased 1 1/2-quart casserole. Cover with foil and chill up to 24 hours.
Prepare cake mix as directed. Pour 1/2 of batter into 9 x 13-inch pan and bake for 15 minutes. Melt oleo, caramels and milk; stir. Pour mixture over cake. Sprinkle remaining nuts and chocolate chips. Pour remaining batter over top. Bake another 20 minutes. Serve with Cool Whip.
In a Dutch oven or large kettle, brown ground beef. Drain. Add potatoes, onion, and tomato sauce. Stir in water, salt, pepper and hot pepper sauce. Bring to a boil. Reduce heat and simmer for 1 hour or until potatoes are tender and the soup has thickened.	Yield:	6-8 servings or 2 quarts.
Brown ground beef and garlic. Add tomatoes and seasonings. Simmer for 20 minutes. Cook lasagna noodles according to directions on package. After draining, cover with cold water until used.
Combine all ingredients except bacon in a 1-gallon zip-seal bag; marinate 24 hours in the refrigerator. Remove meat from marinade; lay in a greased baking pan and cover each piece with a strip of bacon. Bake, uncovered, at 350° for 30 to 35 minutes, then turn oven to broil and watch closely until browned.
Saute sausage, beef,	mushrooms, onions and garlic in olive oil. Drain excess liquid.	Add oregano, peppers, tomato sauce and tomatoes. Let simmer for 30 minutes. Mix pasta and 8 ounces of cheese in a large casserole dish. Pour sauce over top of pasta, fully covering it.	Put remaining cheese on top. Bake at 350° for 40 minutes or until bubbly.
Mix all ingredients and pour into a 9 x 9-inch baking dish. Refrigerate overnight. Bake at 350° for 45 minutes. Just as good reheated as when freshly baked.
Cut bacon into 1/2-inch pieces. Cook in large kettle until crispy brown. Turn often. Remove bits of bacon and reserve.
Cook raisins for 10 minutes or until water has cooked down. Cool butter and sugar. Add egg yolks and raisins. Fold in egg whites. Pour into pie shell. Bake in slow oven (325°) for 40 minutes or until done.
Preheat oven to 350°. Mix first 6 ingredients by hand. Bake 15 minutes at 350°. Turn down oven to 300° and continue baking 20 to 25 minutes.
Brown ground beef and onion. Drain off grease. Add garlic salt, pepper, parsley and oregano. Mix well. In a bowl, crumble the bread. Add milk, egg and 8 ounces Mozzarella cheese. Mix well. Add this to the ground beef mixture. Cook until cheese melts.
Base: Combine flour, brown sugar, coconut and 9 tablespoons melted butter. Mix well and press into greased 28 cm x 18 cm x 1 cm pan. Bake at 350° for 10 minutes.
In an 11 x 15-inch cookie sheet, combine Chex, pretzels, nuts, crackers and Fritos. In a saucepan, melt margarine, then add Worcestershire sauce, garlic powder, onion salt, chili powder and, if desired, Tabasco sauce and dry onion.
Heat oil in saucepan. Add mushrooms and onions. Cook and stir on medium heat 5 minutes or until tender. Stir in rice, water and wine. Bring to a boil. Reduce heat to low. Cover. Simmer 20 minutes or until rice is tender. Stir in 1/2 cup of the cheese and half and half. Serve with remaining cheese. Makes 4 to 6 servings. Preparation time: 10 minutes. Cooking time: 25 minutes.
Mix pudding and pineapple together. Add marshmallows, nuts and Cool Whip and blend. Chill before serving.
Cut corn from cob and add milk, salt and pepper. Put butter in heavy skillet. When hot, add corn. Cook until tender, stirring occasionally. Just before ready to serve, add beaten eggs and blend in well. Serve hot.