HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fry chicken patties until golden brown (not hard). Boil broccoli or California Blend until soft. Butter and season to your satisfaction. Place chicken pattie in baking pan, cover each pattie with Swiss cheese (place patties next to each other). Drain broccoli and place on top of cheese (all the broccoli); add butter on top of broccoli (enough to season). Mix the 3 eggs and mustard, 1/2 cup milk and stir well.
Mix tuna with mayo, pickle relish and onion. Follow directions on box of puffs. Spoon into puffs and top with cheese.
Heat oven to 350°. Grease pan. Make cake batter. Pour half batter into pan. Bake 25 minutes. Heat caramels and milk in saucepan over medium heat. Pour caramel over warm cake in pan. Sprinkle with pecans and chocolate chips. Spread remaining batter. Bake for 30 more minutes. Cool 1 hour before serving. Store at room temperature.
Sift together flour, sugar, soda and salt. Add eggs and fruit cocktail (and juice). Mix by hand. Pour into a well greased 9 x 13-inch pan. Sprinkle over batter the brown sugar and nuts. Bake in 325° oven 40 minutes, then cool.
Mix apples and sugar. Let stand until juice forms. Add other ingredients. Bake in an 8-inch square pan at 350° for 40 to 45 minutes.
Place tea bags in water mixed with sugar and set in the sun for 1 day. Chill and serve.
Boil squash, then boil in salted water until tender. Drain and mash squash, then drain again in sieve, pushing all liquid out. Saute the onion in butter but don't brown. Add crumbs, milk and drained squash. Season with salt and pepper. Pour in greased casserole. Top with dots of butter and fine bread crumbs.
Dissolve gelatin in hot water and cool to room temperature. Stir in pineapple, milk and pie filling. Fold in topping and nuts.
In large saucepan, cook bacon until crisp; drain. Add potatoes, broth, carrot, onion, parsley, celery seed, salt and pepper. Cover and simmer until potatoes are tender (about 15 minutes). Combine flour and milk until smooth and add to soup. Bring to a boil and stir for 2 minutes. Add cheese and stir until cheese is melted and the soup is heated through. Garnish with green onion, if desired. Makes 8 servings.
Preheat oven to 350°. Blend all ingredients in a large mixer bowl; beat at medium speed for 2 minutes. Do not overmix. Bake in a greased and floured 10-inch tube pan at 350° for 45 to 55 minutes. Cool right side up for about 25 minutes, then remove from pan.
Boil milk. Mix cornstarch and flour with sugar; then add 1/2 cup additional cold water and mix until smooth. Beat egg yolks and add to flour mixture; then add to boiling milk, stirring all the while. Place on stove and cook until it boils and becomes thick. Add lemon juice and butter; pour into baked shell. Cover with meringue made from egg whites and sugar. Brown in oven.
Cook noodles according to package directions. Drain. Set aside. Saute onion and pepper in oil until tender. Add Worcestershire sauce, brown sugar, seasonings, juice of lemon and a thin strip of lemon rind. Simmer for 15 minutes, stirring occasionally. Remove lemon rind. Arrange franks over noodles in a large greased casserole dish and pour sauce over. Bake uncovered in preheated 375° oven for 30 minutes. Makes about six servings.
Boil 2 pints water, chili powder, cumin seed, garlic, catsup, salt and butter for 30 minutes. Then add cornstarch and 1/2 cup water until thickens. Keep warm.
Mix Bisquick, cinnamon and sugar and make a well in mixture. Drop in sour cream and egg. Beat with a fork. Add berries. Sprinkle tops with sugar and bake at 425° for 20 minutes. Makes 12 muffins.
Mix Kool-Aid and sugar in the water until dissolved. Add other ingredients and ice cubes.
In Dutch oven, combine onion, meat and garlic; cook until meat is browned and onion tender. Skim off excess fat, remaining ingredients and 2 cups water.
Thaw frozen bread (do not let rise). Melt margarine, brown sugar, pudding and milk (do not cook). Add walnuts, raisins and cinnamon. Heat. Break 1 loaf bread into greased 9 x 13-inch pan, tearing off enough pieces to cover bottom. Pour hot mixture over bread. Break remaining bread over mixture. Let rise 2 to 3 hours. Bake 30 minutes at 350°. Turn upside-down while hot.
Brown and drain sausage. Remove 1/2 and set aside. Stir tomato sauce, paste, water and brown sugar into sausage and simmer 15 minutes.
Mix all ingredients together. Add enough flour to make a stiff batter. Drop by tablespoons into hot grease and fry on both sides until golden brown.
Put jello, sugar and hot water (salt if desired) and add all juices, stirring to be sure everything is blended. Let set to the consistency of thick unbeaten egg whites. Add 1 cup of Cool Whip and peaches. Put in ready-baked pie crust and serve with more Cool Whip topping.
Mix all ingredients thoroughly. Put in oiled baking dish. Bake in a 350° oven for 1 hour. Remove from oven; immediately turn out onto a platter. Garnish with carrot curls, parsley and tomato wedges. Serve hot. Serves 6 to 8.
Mix first 3 ingredients and drop by teaspoon onto ungreased cookie sheet. Bake for 8 to 10 minutes. Spread icing onto one patty and place a second patty on top to make a sandwich or whoopie pie.
Mix eggs, vinegar and sugar and cook until thick. Pour over cream cheese, green pepper and onion. Beat with mixer. Yields 1 1/2 cups.
Cook first 4 ingredients for 1 minute. Mix well and drop by teaspoon on wax paper. Let cool until firm.
Heat all ingredients, except bread dough. In a 9 x 13-inch greased pan, make walnut size balls from dough and lay in pan. Do not layer. Cover with sauce and refrigerate overnight. Bake at 350° for 30 to 45 minutes. Turn onto a cookie sheet.
In a pie plate or similar shallow dish, spread the cream cheese, then the chili and top with shredded cheese. Bake at 350° for 20 minutes or until heated through. Serve warm as dip for corn chips or crackers.
Brown hamburger meat and onion in pan; drain grease. Stir spaghetti sauce into meat and onion. Heat until it starts to boil. Cook twists macaroni; place a layer in bottom of casserole (approximately 9 x 13-inch). Cover with browned hamburger meat and spaghetti sauce mixture. Top with layer of pepperoni slices; cover fairly generously with Mozzarella cheese. I make 2 layers of each. Bake at 375° for 20 minutes, or until the cheese is browned.
Beat egg whites until foaming. Add cream of tartar. Beat until stiff. Add sugar gradually. Fold in crackers. Add pecans and vanilla. Grease pie dish. Bake at 325° for 30 to 35 minutes. When cool, make top. To Cool Whip, fold in preserves. Spread on top crust and sprinkle with coconut.
Melt butter. Add onion and cook 1 minute. Blend in flour. Stir milk and cream in slowly and continue to stir until smooth and it comes to a slow boil. Add a little cream sauce to beaten yolks. Mix well. Add yolks to cream sauce and cook 1 minute. Add seasoning, cheese and spinach. Fold in beaten egg whites. Set casserole in pan of water and bake at 325° for 40 minutes.
Cream together shortening and sugar, Blend in well beaten egg, vanilla, diced apples, flour, cinnamon, nutmeg, salt and soda. Stir in walnuts. Put into 8 or 9-inch ungreased pan. Bake at 350° for 35 to 40 minutes. Top with lemon sauce or sour cream frosting.
Sift dry ingredients. Warm shortening and sugar; add egg and flavor. Stir in dry ingredients and beat together good. Chill in fridge. Roll very thin. Cover heavy with sugar. Bake at 400° on baking sheet for 6 to 10 minutes. Yields 4 dozen.
Mix all the ingredients, except apples, in a large pan. Add in 8 cups of water; bring to boiling while stirring. Reduce heat; simmer, covered, for 20 to 30 minutes, or until the fruit is tender and tapioca is cooked. Stir occasionally. Add apple slices; simmer, covered, 5 minutes. Remove cinnamon. Serve, warm or cold, as a dessert or first course appetizer.
Beat cream cheese and margarine until fluffy. Blend in sugar gradually. Stir in vanilla. Spread frosting between layers, over top and around sides. Sprinkle with pecans.
Mix all ingredients together. Pour in a greased and floured tube pan. Bake at 300° for 1 hour.
Pour cake mix in 9 x 12-inch pan and spread it evenly. Drain pineapple. Dump pineapple on top of mix. Dump cherry pie filling on top. Smooth out. Dump nuts and coconut on top. Smooth out. Cut butter into pats and place on top. "Good Eating!" Bake at 350° for 60 to 70 minutes.
Mix all ingredients and put mixture into pie shell. Bake in preheated oven at 450° for 15 minutes. Reduce heat to 325° and bake 30 minutes longer. Cool before serving.
Preheat oven to 350°. Wash and dry meat. Arrange spareribs meaty-side up in a shallow baking dish. Sprinkle with salt and pepper. Bake for 1 hour. Combine cornstarch and sugar in a saucepan. Stir in remaining ingredients. Mix well. Cook over medium heat. Stir constantly until boiling. Remove from heat. Pour sauce over meat. Bake 30 minutes. Baste occasionally.
Sift flour, baking powder, soda and salt. Cream sugar, butter, buttermilk and vanilla, then add dry ingredients. Mix together, then fold eggs in. Mix. Pour in 2 layer pan. Bake at 350° for 30 minutes.
Prepare 11 x 7 pan or what you have with 1 1/2 tsp. of the margarine. In heavy saucepan combine sugar, cream and remaining margarine. Cook and stir over low heat until sugar is dissolved. Bring to a boil, cook and stir 4 minutes. Remove from heat; stir in the chips and marshmallow creme until smooth. Remove 1 cup and set aside. Add orange extract and food coloring to remaining, stir until well blended. Pour into pan. Drop the reserved by teaspoonful and cut through mixture with a knife. Refrigerate until set.
Spray 10-inch skillet with nonstick cooking spray and heat. Add onion and garlic and cook, stirring constantly, until soft. Remove from heat; stir in spinach, cheese, 1/4 teaspoon salt, oregano and 1/8 teaspoon pepper. Spread 1/4 of spinach over each breast, leaving 1/2-inch border on all sides. Carefully roll chicken breasts crosswise to enclose filling and secure with picks.
Mix all ingredients together. Pour in a greased 9 x 13-inch baking dish. Bake at 375° for 45 minutes.
Heat 1 deep frypan or electric skillet. Place oil in pan. Mix flour and spices together. Cover chops in flour mixture. Place in hot oiled pan. Fry brown on both sides under medium heat. Place sliced onions and green peppers over chops. Pour tomato sauce mixture over chops. Bring to boil, lower heat to simmer. Every so often, move chops around so they don't burn. Serve with egg noodles-rice. Use sauce as topping.
Melt oleo in pan. Stir in uncooked rice and salt. Place chicken, skin side up. Add water and onion soup. Cover with foil and bake. Cook at 400° for 1 hour. When done, cover with grated cheese and brown.
Combine ingredients. Place mixture into glass dish. Microwave, uncovered, 20 minutes at full power. Check center to cook thoroughly. Or use muffin pan cups or Bundt cake pan or put glass cup in center of mixture. Sides will look brown. Serve as an entree or sandwich filling. Moist and wonderful!
Beat eggs with Parmesan and pepper. Toss with cooked and drained macaroni. Coat 2 (10-inch) pie plates with Pam spray. Divide ingredients, pat macaroni mixture in bottom of plate.
Partially melt margarine. Mix all ingredients. Spread in 9-inch pan (well-greased). Bake at 350° for 30 minutes.
Set oven at 350°. Combine the first 6 ingredients; beat 2 to 3 minutes with hand mixer. Reserve 1 1/2 cups. Spread the remainder in a 9 x 13-inch pan, which is sprayed with Baker's Joy or Pam. Spread the preserves over the dough; crumble the reserved portion over the preserves. Bake for 40 to 50 minutes. Cool before cutting.
Boil chicken in water until it falls apart. Remove and cool. Then pick	the meat off and put back in broth. Peel potatoes and dice,	add to broth.	Add the cans of corn and diced hard-boiled eggs.	Let simmer until potatoes are soft. Salt and pepper to taste. Serve with crackers or cornbread.
Sift flour, baking soda, baking powder and salt; set aside. Blend egg substitute, sugar, bananas and vanilla with blender. Add flour mixture; begin to blend, adding small amounts of buttermilk at a time until completely blended. A 6 ounce package of chopped nuts may be added and blended in before pouring in your pan. Use a Bundt or tube pan. Take a piece of wax paper; trace the bottom of the pan, then cut with scissors and place cut piece of wax paper inside bottom of pan before pouring in batter. Bake in a 350° oven for 50 minutes or until toothpick comes out clean.
Layer the following in a 9 x 13-inch dish, hash browns, onion to taste and salt. Mix together cream of chicken soup, sour cream and milk. Pour mixture over potatoes. Sprinkle Cheddar cheese. Top with mixture of melted butter and cornflakes. Bake 1 hour at 350°.
Drain oil or water into a measuring cup off of salmon or tuna. Dump salmon into a mixing bowl and add the egg; mix well. Add flour. Mixture will be very thick.
Oleo and cream cheese should be at room temperature at least 2 hours. Melt oleo in saucepan and mix with graham cracker crumbs. Place 1/2 of crumbs in bottom of pan. Put both cans of pie filling on top of crumbs. Prepare Cool Whip according to directions, then add sugar and whip. Add cream cheese and whip. Spread over cherry pie filling. Put rest of crumb mixture on top. Chill.
Preheat oven to 375°. Mix all ingredients except cheese and chips. Turn into shallow buttered 2-quart casserole. Combine cheese and potato chips and spread on top. Bake, uncovered, for 20 minutes.
Cream together Wesson oil and sugar. Add eggs, one at a time, beating after each one. Add cocoa, vanilla and red food coloring. Mix well, but do not overmix! Sift flour and salt. Add alternately with buttermilk, ending with flour. Combine soda and vinegar and pour in cake mix while bubbling if possible. Mix together and pour in 3 greased and floured 9-inch cake pans. Bake at 325° for 30 to 35 minutes. Cool in pans for 10 minutes. Turn out on wire racks to finish cooling. Mix Icing ingredients together and spread on cooled cake.
Cream the milk and shortening. Add sugar and cocoa, beating until smooth. Add both flavorings and beat again.
Peel and sliced apples thin. Roll up apple slices in crescent rolls in strips. Sprinkle with cinnamon. Pour water, sugar and melted butter over apple slices wrapped in roll strips. Bake at 325° to 350° for 20 to 25 minutes. Let set for 15 minutes. Water and sugar mixture will thicken.
Cream oleo and sugar. Add eggs and mix well. Mix soda, cinnamon, salt and flour together. Add to oleo mixture. Mix well. Add vanilla, mix well. Add oatmeal, pecans, and raisins. Mix well. Mixture will be stiff. Drop by teaspoons onto greased cookie sheet. Bake at 350° for 10 to 12 minutes or until done.
First Layer: Mix one box cherry jello with 3/4 cup hot water and 3/4 cup cold water. Let each layer set before adding next layer.
Remove green peas and onions from pouch and partially thaw. Heat oil in wok. Add mushrooms and stir-fry over medium heat about 3 minutes. Add chicken pieces and continue stir-frying until chicken is white and firm. Add partially thawed peas and onions, broth and sherry. Cook over low heat. Stir and break up block of vegetables as they cook.
Layer asparagus and eggs. Mix the soup, butter and milk. Pour over each layer of eggs and asparagus. Put cracker crumbs and cheese on top. Cook at 350° for 45 to 50 minutes.
Mix all ingredients together in a large bowl; stir well. Pour into greased preheated 8x8-inch pan. Bake 45 minutes to one hour at 375°; do not overbake.
Trim meat slices. Cut into 1 1/2-inch pieces. Heat shortening in heavy skillet. When smoking hot, saute meat in it until browned on both sides. Lower heat. Sprinkle salt over meat and top with onion slices. Pour water over meat. Simmer, covered, for 50 to 60 minutes or until tender. Check liquid; at the end of cooking time, there should be about 1 cup of it. Remove meat to hot dish. Blend sour cream with flour. Stir into skillet and mix thoroughly with pan juices. Season with salt and pepper to taste and add ketchup, if desired. Heat through and pour sauce over meat. Serve very hot with boiled noodles or boiled potatoes. Yields 4 servings.
Thaw spinach and drain until dry. (Use strainer and press spinach with a spoon, then drying in a paper towel.) Slice chestnuts. Combine all ingredients well. Place in 2-quart casserole dish and bake 45 minutes at 350° or until it bubbles. Serves 8 to 10.
Mix flour, sugar and salt into the eggs. Add lemon juice and pineapple. Pour in pastry-lined pie pan. Cover with top crust. Bake 10 minutes at 450°. Reduce heat to 350°. Bake 35 minutes.
Clean livers in cool water and drain well. Saute in butter until tender and half done (10 or 15 minutes). Add clean, washed mushrooms and cook until done (5 or 10 minutes). Add black pepper and a dash of Bouquet. Makes a great gravy. Serve over rice.
Cream shortening, sugar and salt. Add unbeaten eggs, one at a time, and beat well after each addition. Mix dry ingredients together. Add alternately with buttermilk to creamed ingredients. Drop onto ungreased cookie sheet and sprinkle with sugar. Bake in a 400° oven for 10 minutes or until tops begin to brown. Do not overbake or cookies will be dry. Makes 10 dozen good cookies
Cream together the sugar and shortening. Add the rest of the ingredients and stir well. Dough may be sticky. Cover and raise until double in bulk. Makes 2 loaves of bread or 1 loaf and 12 rolls. Bake at 350° to 375° for 20 to 25 minutes.
Cook sugar, butter and water together until when tested in water it builds a brittle "castle" in cup. Pour on buttered marble slab immediately to remove heat quickly. As soon as possible start pulling candy; add flavoring and coloring at this time. Pull until white; then pull out in long strand and cut with scissors.
Combine all ingredients. Mix lightly. Split buns and fill with mixture. Wrap individually in aluminum foil. Place on baking sheet and bake at 250° for 30 minutes.
Mix spaghetti, Italian dressing, chopped vegetables and Salad Supreme. Add tomatoes just before serving.
Arrange vegetables and wieners in alternate layers in well-greased casserole. Sprinkle each layer with a little salt, pepper, flour and margarine. Top layer should be wieners; pour milk over all.
Combine the first 5 ingredients and mix well in mixer at medium speed 2 to 3 minutes. Slow mixer speed and add the remaining ingredients. Mix thoroughly and drop onto cookie sheet about the size of a walnut for each cookie. Bake at 350° to 375° for 8 to 10 minutes. Monitor first batch to test your own oven. Yields about 80 cookies.
Mix together the butter, stuffing mix and salt. Cook vegetables slightly and drain. Mix together soup, mayo, eggs and onion and add to vegetables. Grease a deep casserole dish and add vegetables to it. Mix most of the cheese into vegetable mixture and some of the stuffing mixture. Put remaining cheese on top and remaining stuffing mix. Bake at 350° for 45 minutes.
Brown and drain sausage well. Beat eggs, milk, salt and mustard together. Tear bread into small pieces. Add bread, cheese and sausage to milk and egg mixture. Pour into a 13 x 9-inch baking dish. Refrigerate overnight. Bake at 350° for 40 to 45 minutes.
Cook pasta; drain and cool. Add whole bottle of dressing. Mix and refrigerate overnight, then add green pepper, celery, tomatoes and cucumbers. Add 1/2 jar McCormick Salad Supreme. Mix well.
Cook potatoes in small amount of water until tender; drain. In greased 2-quart casserole, sprinkle 1 tablespoon bread crumbs over bottom. Combine sour cream, mayonnaise, flour and onion. Place layer of potatoes in casserole. Salt to taste. Add layer of egg slices. Spread 1/2 creamy mixture over eggs. Repeat layers. Sprinkle 2 tablespoons bread crumbs on top. Drizzle melted butter over top. Bake at 350° for 25 minutes. Yields 6 to 8 servings.
Options: Cherry tomatoes (cut in half), shrimp, avocados, mushrooms, etc.
In a large skillet, lightly brown ground beef. Add onion. On medium heat, stir in sauce and pepper. Reduce heat and simmer for 10 to 15 minutes. In a bowl, stir cottage cheese, milk and salt. Add rigatoni after cooking it about 10 minutes. Stir good. Spoon 1/2 of rigatoni on bottom of pan; top with sauce and Mozzarella cheese. Repeat, then sprinkle Parmesan cheese on top. Bake at 350° for about 20 minutes.
Beat first 3 ingredients, shape and top with chopped nuts and cheese. Chill until firm. Decorate as desired. Serve with crackers.
Mix sugar, syrup and water; boil to soft ball stage. Cool, then add extract and coconut. Shape into balls; refrigerate overnight before dipping.
Melt caramels and milk in top of double boiler. Add pecans. Drop 1 1/2 to 2-inch mounds on buttered pan. Cool in refrigerator for at least 3 hours. Melt Hershey bars and paraffin in double boiler. Dip candy mounds in chocolate. Place on wax paper to cool. May be frozen.
Mix together and boil 5 minutes. Cool 20 minutes. Return to fire and stir 2 minutes, add 1 bottle Certo. Cook and stir 4 minutes. Place in glasses with tops. You may add 1 or 2 drops of green coloring, if desired. Use big pan and wear rubber gloves.
Mix sugar and flour together and put over rhubarb. Let stand while making crust. Mix eggs and milk. Pour over rhubarb and mix. Pour into a 9 or 10-inch unbaked pie shell. Bake at 450° for 15 minutes and then turn oven back to 350° and bake for 25 to 30 minutes.
Combine the eggs, sugar, brown sugar, peanut butter, margarine and vanilla in a bowl and beat with mixer at medium speed until thoroughly blended. Add the flour, baking powder and salt and mix until smooth. Spread in greased 9-inch square pan and sprinkle with peanuts. Bake at 350° for 30 minutes. Cut into squares while warm.
Beat lemon, sugar and eggs together for 10 minutes. Rub the butter and cornstarch (this probably means "cream the butter and cornstarch"). Mix thoroughly with the other ingredients. Add the milk (water can be substituted if milk is not convenient). Stir until well mixed. Pour into a deep pie pan lined with crust and cover with a top crust. Wet the edges of the pie crust and press tightly together. Bake quickly (450°) until set.
Drain pineapple, reserving juice. Combine juice from pineapple, cornstarch and salt in saucepan; mix well. Cook until sauce boils and thickens, stirring. Stir in vinegar. Add yams and pineapple slices; cover and simmer. Stir-fry onions, celery and green pepper in oil for 4 minutes. Combine with yams and pineapple. Serve immediately.
Dissolve yeast in warm water in big mixing bowl. Add sugar, salt and unbeaten egg. Add flour gradually, mixing well. Beat, adding oil. Fill greased muffin pan 1/3 full. Let rise in warm place until double in size or at top of muffin tin. Bake about 30 minutes at 375° for 30 minutes or at 400° for 20 minutes.
Simmer onions in oleo until tender. Place in 2-quart casserole. Top with cheese and pepper. Heat soup, milk and soy sauce, stirring until blended. Pour over onions. Stir gently. Overlay bread slices on top around edge of casserole. Bake 15 minutes at 350°, then push bread slices down into onion mixture. Bake 15 minutes more. Serves 8.
Mix all ingredients and put in Pyrex dish. Layer a dish with vanilla wafers. Put pudding on the wafers. Cover with lite Cool Whip. Add nuts (optional).
Mix veggies with salt and let stand overnight. Add remaining ingredients. Cook, stirring until thick and clear. Makes 3 pints.
Combine all of the above ingredients. Cook until thick, stirring constantly. Cool. Pour into baked 8-inch pie shell. Beat egg whites until stiff and spoon onto top of pie. Return to oven and brown at 350°.
Cream sugar, butter, egg yolks and 2 tablespoons of the milk until light and fluffy. Add 2 cups flour and remaining milk, alternating. Add soda and salt	to the last 1/2 cup flour and carefully	blend into cake mixture. Fold in stiffly beaten egg whites and vanilla. Last, stir in nuts.	Bake in oblong pan or in 2 (9-inch) layer pans for 35 to 40 minutes in 325° oven. Frost with Seafoam Frosting.
Brown meat; drain. Cook pepper, onion and celery until tender. Cook noodles by	package directions. Combine all ingredients together except cheese. Pour into a large baking dish. Bake at 350° for 1	hour and 5 minutes before ready to sprinkle with cheese.