HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine eggs and milk in a bowl and mix with a fork or whipping tool. Scramble eggs in a greased pan. Cook ring bologna in a pan or microwave. Once bologna is cooked, cut into small pieces and add to scrambled eggs. Let simmer together for about 5 minutes.
Beat together buttermilk, eggs and baking soda. Beat in corn meal, sugar, salt and fat. Stir in cracklins. Pour into greased pan and bake at 450° for 20 minutes.
Combine ingredients and boil 30 minutes. Cool and store in refrigerator or freezer.
Put sugar, syrup and boiling water in saucepan and cook until it spins a slight thread. Fold in 2 cups of peanuts and cook until peanuts are done. This takes about 15 or 20 minutes. The only way you can tell if peanuts are done is by tasting them. Stir to keep from sticking. When peanuts are done, take up and add soda, mixing well. Pour onto buttered baking sheet, not aluminum. Cool and break up into small pieces.
Mix margarine, flour and nuts. Press into 9 x 13-inch pan and bake for 25 minutes at 350°. Mix cream cheese, powdered sugar and 1/2 cup Cool Whip. Spread mixture onto cooled crust. Mix pudding with milk and pour onto cream cheese mixture. Spread remaining Cool Whip onto pudding mixture. Freezes well.
Mix margarine and sugar. Add rest of ingredients and spoon small spoon-size drops onto cookie sheet. Flatten with a glass bottom dipped in sugar. Bake at 375° for 10 to 13 minutes.
Mix until smooth. Pour into an 8-inch unbaked pie shell. Bake 25 minutes at 375° or until firm. Extra good.
Boil chicken until done. Saute onion and celery in margarine until tender. Add to chicken broth which the spaghetti has been cooked in. Add soups, mushrooms and pimento. Cook slowly. Add cheese and chopped chicken. Continue to cook slowly.
Melt 2 tablespoons butter in heavy saucepan. Saute onion until soft, but not browned. Add garlic; saute 1 minute, being careful not to burn. Stir in rice. Coat with butter mixture. Add broths, salt (if used) and pepper. Cover. Simmer for 15 minutes.
Cut pork or chicken into serving pieces. Combine meat with all the ingredients and simmer until meat is done and sauce is thick. Serve warm and with pickles for accompaniment.
Mix all together, adding eggs last for 1 pie. Bake in crust at 400°.
In large bowl, combine chicken, celery, almonds and orange sections. In small bowl, blend together sour cream, mayonnaise, lemon juice, ginger, orange peel, salt and nutmeg. Add just enough dressing to chicken to coat well. Chill.
Cream shortening, sugar and egg in a bowl. Sift flour, soda, salt, cinnamon, ginger and cloves in another bowl. Mix molasses and boiling water in a 2-cup measuring cup. Add flour mixture and molasses mixture alternately to cream mixture, beating thoroughly for 2 minutes. Pour batter into greased and floured angel food pan. Bake at 350° for 50 minutes or until done. Can be baked in a 9 x 12 inch pan for 40 minutes.
In an 8 to 10-inch pie plate mix the beans with taco mix. Next layer is thawed guacamole, then tomatoes, then onions and then chilies. Top with sour cream. Serve with tortilla chips for dipping.
In hot oven, melt oleo in baking dish. Mix dry ingredients, add milk, stir and pour over melted oleo in baking dish. Heat the fruit, spoon over batter. Bake 30 to 45 minutes in 350° oven, or until top is nice and brown.
Mix pudding according to directions on package. Mix all of the above together and alternate with vanilla wafers and bananas, ending with some pudding left to top the dessert. Needs to be kept refrigerated.
Pare and section oranges. Cut each section into fourths. Mix oranges and lettuce. Mix the remaining dressing ingredients. Pour over the oranges and lettuce; toss. Makes 6 servings.
Cook spinach according to package instructions. Drain quickly, adding cream cheese and 1/2 stick of butter. Stir until melted. Season with salt, pepper and lemon juice. Pour into greased casserole. Top with stuffing, drizzle remaining melted butter over all. Bake for 25 minutes at 350°.
Saute for 5 minutes the following: chicken breasts, garlic and butter. Blend together chicken soup, Swiss cheese, white wine, Parmesan cheese and artichokes in 2-quart casserole. Bake at 350° until bubbly.
Brown hamburger with onion, garlic, oregano, fennel, salt and pepper. Add pizza sauce and tomato sauce; simmer for 20 minutes.
Baste chicken with butter or margarine first. With skin side down, bake 40 minutes on broiler pan at 350°. Put on half of the sauce. Bake about 20 minutes. Turn and put on remaining sauce and bake another 25 minutes. Put lemon juice on top.
Use 2 1/2-quart or larger baking dish. Open cans and empty into baking dish. Add sugar and stir until dissolved; add catsup and Worcestershire and stir in. Add enough water to make "soupy"; put bacon strips on top and bake approximately 1 1/2 hours at 400°. Will not be set completely when you shake dish. Serves 12 to 15 people.
Brown meat and	garlic	in skillet; drain fat. Blend next 4 ingredients in bowl; stir in meat.	Fill each manicotti with 1/4 cup filling. Place manicotti in single layer in 10 x 6 x 1 3/4-inch baking dish. Sprinkle with oregano and Parmesan,	after covering with any remaining filling and sauce. Cover with foil. Bake in 325° oven 15 minutes. Remove foil and bake 20 minutes. Serves 4.
Cook and drain broccoli. Place in 9 x 13-inch pan. Add chicken. Combine soup, mayo, lemon and curry in saucepan. Heat. Add to chicken and broccoli. Top with muffin mix, cheese and butter. Bake for 45 to 55 minutes at 325°. Great at a buffet!
Combine lettuce, tomato and onion in a large bowl. Prepare ground beef and taco mix as directed on package and cool slightly. Mix taco mixture, cheese and beans with lettuce. Add salad dressing and toss gently. Just before serving, crush up the chips and toss with the salad.
Melt butter in saucepan; add flour. Stir until smooth. Add parsley, lemon juice, mustard, horseradish, salt and milk. When smooth, add shrimp and eggs. Put in either scallop shells or small oven container. Sprinkle with buttered bread crumbs. Bake at 400° for 10 minutes (or 375° for 20 minutes).
Trim and wipe stew meat thoroughly. Combine all ingredients, except flour, water and Mozzarella cheese, in crock-pot. Cover and cook on low setting for 10 to 12 hours (on high setting for 3 to 4 hours).
Cook bacon in a large skillet until crisp. Remove bacon, reserving 2 tablespoons drippings in skillet. Crumble bacon. Set aside. Saute green pepper and onion in drippings until tender. Add eggplant and tomatoes. Cover and cook 5 minutes, stirring occasionally. Stir in salt and pepper. Spoon eggplant mixture into a slightly greased 2-quart casserole dish and top with bacon. Sprinkle cheese over casserole. Top with bread crumbs. Bake, uncovered, at 350° for 25 minutes. Makes 6 to 8 servings.
Preheat oven to 400°. Soften butter in mixing bowl. Add the sugar, flour and coconut; mix well. Press into bottom of a 13 x 9-inch pan. Bake at 400° for 10 or 12 minutes, or until brown. Crumble. Press 2 cups into 9-inch pie pan. Cool. Reserve remaining mixture.
Combine 2 cups baking mix, white sugar, milk and egg. Pour into 9-inch round pan. Combine 1/3 cup baking mix, brown sugar, butter and cinnamon with a fork. Sprinkle over cake and bake at 350° for 18 to 20 minutes.
Dissolve Jell-O in boiling water. Add frozen raspberries and stir until thawed. Chill until partially set. Whip Jell-O and raspberry mixture until fluffy and fold in whipped cream.
Peel peaches, puree in blender, add sugar to sweeten. Add crushed ice. Serve and Enjoy!
Combine the first 3 ingredients and mix well. Mix dry ingredients; add raisins to dry mixture to coat. Combine dry and wet mixture. Mix well. Don't beat. Mix by hand. Bake in well-greased loaf pans. Fill very full, as cake rises very little. Bake at 350° for 5 minutes.
Microwave onion on High for 1 to 2 minutes. Remove from heat and add remaining ingredients, except Cheddar cheese. Spoon half of rice mixture into a greased 2-quart casserole; top with half of cheese. Repeat with remaining rice mixture and cheese. Bake at 375° for 25 minutes. Yields 8 servings.
Boil chicken breasts until done and cut up into chunks. Combine chicken, diced celery, diced onion, soup and milk into casserole dish. Cook and drain noodles and add to other ingredients. Bake at 350° for 30 minutes.
Crumble biscuits. Add all ingredients together. Mix thoroughly. Grease 9-inch pie or cake pan. Bake in 350° oven for about 30 minutes or until slightly brown or firm. Cut in desired pieces and serve hot or cold.
Beat eggs lightly. Blend in remaining ingredients. Bake in well-greased 13 x 9 x 2-inch pan at 425° for 30 to 40 minutes. Remove from oven immediately, so it won't dry out. Serves 12.
Boil apples, sugar and vinegar for 20 minutes. Add red hots.
Mix hamburger, egg, milk and bread crumbs. Press 1/2 of the hamburger in bottom and 1/2 way up the sides of 12 ungreased muffin cups, then fill each with onion, pepper and cheese. Top with the remaining hamburger and press edges to seal. Place muffin pans on a jelly roll pan and bake at 350° for 30 to 35 minutes, uncovered.
Cook grits in water until thick. Add cheese, butter and garlic salt. Stir until melted. Beat eggs lightly and stir into mix. Put into buttered casserole and bake 1 hour at 325°.
Cream butter and shortening. Gradually add sugar, beating well at medium speed. Add egg yolks, one at a time, beating well after each addition.
In heavy saucepan, add sugar, margarine and cream. Begin cooking on medium heat, stirring constantly after it starts cooking. Reduce to low heat. When you can drop a drop into a glass of cold water and it forms a soft ball, remove from heat. Beat in vanilla, marshmallow cream and peanut butter. Mix well. Pour into a buttered pan while warm. Serve.
Add cake mix to creamed oleo and sugar. Add eggs, then vanilla. Mix and beat. Stir in sour cream. Mix thoroughly. Add poppy seed. Batter will be thick. Bake at 350° for 45 to 50 minutes in a greased and floured Bundt cake pan. Place right side up and glaze if desired.
Cube potatoes; cover with cold water and salt. Boil for 10 to 15 minutes. Drain and chill. Blend salad dressing and sour cream. Add ingredients. Mix and chill.
Melt chips, milk and oleo on low heat in a heavy pan. Put peanuts and marshmallows in a large bowl and pour the chips and milk mixture over them; mix well.
Brown onion in shortening. Add seasonings and chicken. Brown 10 minutes. Add water, cover and let simmer slowly until tender. Remove chicken. Add sour cream to drippings in pan and mix well. Replace chicken and heat through. Do not boil again. To thicken gravy, add 1 tablespoon flour blended in cold water until smooth. Serve with dumplings or bow ties.
Boil chicken and debone. In large pan, melt butter and saute onion. When onion becomes opaque, add flour and stir (as if making gravy). Add bouillon, milk, broth, salt and pepper. Add vegetables and chicken. Pour into large baking dish and cover with pie crust. Bake 35 minutes at 350° or until crust is golden.
Mix together. Chill several hours or overnight. Shape 1 teaspoon of dough into ball. Roll in powdered sugar. Place 2 inches apart on greased cookie sheet. Bake at 350° for 10 to 12 minutes. Do not overbake. Makes 6 dozen.
Melt caramels in milk in microwave. Stir in pecans. Drop by teaspoonfuls onto buttered wax paper. Chill. Melt milk chocolate; spread chocolate on top of each candy. Makes around 3 1/2 dozen.
Melt almond bark in covered glass dish in microwave on High for 1 1/2 minutes. Stir and put back in microwave on High for 1 1/2 minutes. Make sure bark is smooth. Add other ingredients and stir. Drop on wax paper by teaspoonfuls to harden.
Bring water to a boil. Add shrimp and cook 3 to 5 minutes or until shrimp turn pink. Drain well. Rinse with cold water. Peel and devein shrimp; chop coarsely. Combine shrimp with chilies, olives, cheese, onions and mayonnaise. Place tortilla chips on a baking sheet; top with 1 1/2 teaspoons shrimp mixture. Bake at 350° for 5 minutes or until cheese melts. Makes 8 dozen.
Fry sausage with onion and drain. Pour the meat mixture into a slow cooker or deep pan. Drain 2 cans of beans before adding the remaining beans and ingredients to the sausage mixture. Cook on medium heat.
Brown ground beef in large skillet. Drain. Drain bean sprouts; add to meat. Add cabbage and about half bottle soy sauce or to your liking. Cook until cabbage just begins to wilt. Heat oil. Read instructions on eggroll wrappers to see how to fold them. Fry to a golden brown.
Preheat oven to 400°. In a 9 x 12-inch baking dish layer ham. Sprinkle with onion, flour, salt, pepper and potatoes. Pour some of the milk over layer to moisten. Repeat this process until all ingredients are gone. Top with Cheddar cheese. Bake 45 minutes or until potatoes are soft.
Mix flour, butter and sugar together, beating until light and fluffy. Add eggs, one at a time. Add vanilla. Bake at 375° for 10 to 12 minutes or until edges are slightly brown.
Combine first 5 ingredients. Line 9 x 13 dish with 2/3 of crushed chips. Pour chicken mixture over chips. Sprinkle with cheese. Top with remaining chips. Pour chicken broth over entire casserole. Bake at 350° for 30 to 45 minutes.
Slice and cook carrots until tender. When cool, alternate layers of carrots, onion and pepper. Blend remaining ingredients. Pour over vegetables. Refrigerate overnight. Keeps well for days.
Arrange apples in pie crust; sprinkle 1/2 cup sugar over apples. Combine remaining 1/2 cup sugar with flour and cinnamon. Sprinkle mixture over apples. Add margarine to top of mixture and place top crust over all. Bake in microwave on High for 7 minutes. Then bake in 350° oven until brown.
Cream sugar, butter and eggs well. Add raisins, nutmeg, cinnamon, soda, milk and flour. Mix thoroughly and toss on lightly floured board. Roll very thin; cut into desired shapes and put on greased baking sheet. Bake in a 350° oven for 12 to 15 minutes or lightly brown.
Cut up potatoes and put into a good size pot. Pour in the 2 1/2 cups sugar and 1/2 stick of butter. Place over medium heat and stir until thickened. When thickened, add the canned milk and 1/2 teaspoon vanilla flavoring; stir in. Let simmer over low heat, continuing to stir, until ready to serve.
Mix with fork. Pat into a 9 x 13-inch pan. Bake 15 minutes. Let cool.
Drain liquid from beets into measuring cup. Add enough water so that beet liquid measures 2/3 of a cup. Set aside.
Combine soup, sour cream, onion, salt and pepper. Stir in potatoes. Pour into a 1 or 2-quart casserole. Bake at 350° for 30 minutes.
Boil water and sugar for 10 minutes. Mix lemon juice, salt, mint and desired amount of food color. Mix thoroughly. Pour into ice tray. Freeze to mushy consistency. Remove from tray. Fold in stiffly beaten egg whites. Return to tray and freeze until firm.
Microwave onions and margarine on High for 14 to 15 minutes in a deep 3-quart covered casserole dish, stirring 3 times. Stir in salt, pepper, flour and paprika until well blended. Add broth, water and bay leaf. Cover. Microwave on High for 10 to 12 minutes, until boiling. Let stand in oven 3 minutes. Remove from oven and discard bay leaf.
Soften cream cheese. Combine cream cheese and sour cream. Mix in Italian Dressing mix and shrimp. Add onion and pepper to taste.
Combine zucchini, onions and salt. Let stand overnight. Drain and rinse well. Combine remaining ingredients. Simmer for thirty minutes. Seal while hot. Makes 7 pints.
Place broth in crock-pot. Put in rice, then celery, then onion. Place chicken breasts on top. Pour soup over all, cook until rice is tender and chicken is done. Cook on low temperature.
Beat vigorously 30 seconds. Spread 2/3 of the batter in greased jelly roll pan. Spread 1 can of pie filling over batter. Drop remaining batter by tablespoon onto pie filling. Bake at 350° for 20 to 25 minutes. Drizzle with glaze while warm.
Roll out pie pastry. Shape into 9-inch pie plate. Prick sides and bottom with fork to allow steam to escape. Bake at 450° for 8 to 10 minutes. Cool. Place half of the shredded cheese in pastry shell. Layer mushrooms on cheese, then onion and green pepper. Place eggs in bowl. Attach bowl and wire whip. On speed 4, whip for 2 minutes. Blend in cream, salt, parsley and hot pepper sauce. On speed 2, blend about 1 minute.
Mix all together except ginger ale. Add ginger ale before serving. You can use lime jello if you want green punch.
Roll dough in a large rectangular shape. Mix together all other ingredients in a bowl. Spread over dough and roll up like a jelly roll. Pinch ends and top together. Bake at 350° for 45 minutes.
In large bowl, stir together the mayonnaise, vinegar and pepper until smooth. Add macaroni, tuna, peas, celery, onion and dill. Toss to coat well. Cover; refrigerate at least 2 hours to blend flavors.
Combine butter, sugars and spices; beat well until light and fluffy. Add ice cream, stirring until well blended. Spoon into a 2-quart freezer container. Freeze.
Roll chicken in flour; heat oil in a large skillet and brown chicken. Place chicken in a 13 x 9 x 2-inch baking dish. In a saucepan, saute onion in butter until tender. Stir in remaining ingredients. Simmer, uncovered, for 15 minutes. Pour over chicken. Bake at 350° for about 1 hour or until chicken is done, basting occasionally.
Combine all ingredients. Pour melted chocolate over mixture on a cookie sheet lined with wax paper. Let set until they harden.
Defrost spinach. Place in bowl. Mix all ingredients together. Chill for 1 hour. Make 1-inch balls and place on a cookie sheet. Bake at 350° for 30 minutes or until golden.
Chill macaroni and vegetables. Combine with bacon and half of the onions crumbled. Add Miracle Whip, parsley flakes and seasoned salt. Chill. Add rest of onions on top before serving.
Melt butter in large skillet. Blend in seasonings. Add Shredded Wheat and toss. Heat about 5 minutes over low heat, stirring frequently. Drain on paper towels. Serve warm.
Boil chicken breasts until done. Save 1 cup broth. Tear chicken off bone and cut into bite size pieces. Set aside. After baking cornbread, let cool and crumble. Pour melted margarine over cornbread and mix well. To chicken, add both cans of soup and cup of chicken broth. In the bottom of baking dish, put a little more than half of the cornbread mixture. Then spoon meat mixture onto cornbread. Slice boiled eggs and put on top of this. Then add remaining cornbread. Bake at 325° until golden brown and bubbly.
Cream sugar, oil and eggs. Add pineapple and carrots. Beat well. Add remaining ingredients. Pour into greased 9 x 13-inch pan. Bake at 350° for 40 to 45 minutes. Sprinkle with powdered sugar or frost.
Preheat oven to 350°. Combine all ingredients and place in 9 x 5-inch loaf pan. Bake for 90 minutes.
Mix sugar and flour. Add liquid and boil until thick and shiny. Remove from heat and add margarine and salt. Pour over beets. Can be served hot or cold.
Beat egg whites and set aside. Mix flour, sugar, oil, pineapple, and egg yolks, cinnamon and water; mix well. Add nuts.
Mix all ingredients. Shape into 1-inch balls. Place 1-inch apart on an ungreased cookie sheet. Bake at 250° for 10 to 12 minutes. Roll in confectioners sugar.
Cream butter and sugar. Add eggs and molasses and mix well. Add dry ingredients and mix well. Add oats and chopped nuts. Drop by tablespoon on lightly greased cookie sheet. Bake 10 minutes at 350°. Let stand in pan 5 minutes before removing.
Brown beef. Drain. Stir in tomato sauce, paste, water, 1 tablespoon parsley, 1/2 teaspoon salt and basil, oregano, pepper and sugar. Simmer 25 minutes. In another bowl, mix 1/4 of Mozzarella cheese and mix with cottage cheese, egg and remaining parsley, salt, basil. In 9 x 13 pan, layer 1/4 meat sauce, 3 noodles (cooked), 1/3 cottage cheese mixture, 1/3 Mozzarella cheese and sprinkle with Parmesan. Repeat layering 2 more times. Bake at 375° for 35 minutes. Let stand 10 minutes before serving.
In large bowl, beat cream cheese, butter, lemon juice, sugar, salt and eggs until smooth and well blended. Stir in warm noodles. Pour mixture into 3-quart buttered souffle dish. Bake 1 hour and 10 minutes in preheated 350° oven. Turn onto platter. Serves 6.
Bring a large pot of water to boil, add ziti noodles and cook until tender, but still firm to the bite (uncovered). Drain and set aside.
Combine mix and oil. Add spices. Pour over crackers in large roasting pan; stir to coat. Place in warm oven (300°) for 15 to 20 minutes. Keep in tightly closed container.
Cook to 242° in a deep heavy pan. Pour quickly into a buttered 10 inch pie pan. Works best if you double the recipe.
Spray or butter an 8 x 10-inch pan. Lay chicken in a layer. Put Swiss cheese on top of chicken. Put mushrooms on top. Take can of soup and mix with wine. Do not add water. Put soup and wine on top of chicken mixture. Make 1 package of stuffing. Cool and crumble or spread on top of chicken. Dot with butter over top of stuffing. Bake, covered, at 350° for 45 minutes to 1 hour. Uncover last 10 minutes to crisp it. Use tinfoil to cover pan.
Mix well all ingredients. Spray a 9 x 10-inch pan with nonstick spray. Pour mixture into pan. Bake in 425° oven until golden brown, about 45 minutes.
Season hamburger well with salt and pepper and add well beaten egg. Mix well and combine with rice. Melt shortening; add onion and cook several minutes. Combine tomato soup with equal amount of water and add to onion. Add parsley, celery, lemon juice, sugar, salt and pepper and cook 10 minutes. Wash cabbage leaves and boil until tender. Put 2 tablespoons meat mixture in each leaf and roll tightly. Secure with a toothpick. Place in saucepan (or crock-pot) and pour sauce over rolls. Cover pan tightly and cook slowly 3 hours. Serve very hot.
Mix ham, pork, eggs, milk, corn flakes and pepper. Press into baking pan. Mix brown sugar, mustard, vinegar and water. Pour over loaf and bake 1 hour and 15 minutes at 350°. Makes 12 servings.
Mix all ingredients well. Serve with chunks of cantaloupe, honeydew melon, peaches or nectarines. Great for dieters.
Pour into unbaked pie shell. Bake 10 minutes at 400°, then bake 40 minutes at 300°.
*The dime store has handy plastic separators for inexperienced guys so you don't have to ask mother for help.
Boil potatoes the size of an egg. Peel and mash potatoes while warm. Mix powdered sugar into potato. Add vanilla. Roll dough out on powdered sugar board. Spread with peanut butter. Roll dough up. Let get firm. Slice when ready to serve.
In a blender or food processor, whirl garlic and green onion with spinach until finely chopped. Add rest of ingredients and blend to mix well. Taste and adjust seasonings.
Blend and mix cream cheese, sour cream, oregano and garlic powder. Spread evenly throughout a pie dish. Add the pizza sauce first, then the onions and green peppers. Lastly, layer the Mozzarella cheese on top and bake at 350° for 15 minutes.
Mix all ingredients and store in a tightly covered container. To prepare beverage, put 1 teaspoon mix in a cup and fill with boiling water.
Grind the first 4 ingredients together. Add the last 2 ingredients and spread on hamburger buns or English muffins. Bake 15 minutes at 350°.
Mix flour, soda, salt and cinnamon in bowl. In another bowl, mix sugar and eggs; add oil, then add flour mixture. Add pumpkin and nuts. Put in greased pan and bake at 350° for 1 hour.
Melt chocolate and butter; cool. In bowl, beat together 2 eggs and 1 teaspoon of vanilla. Gradually add 3/4 cup sugar. Continue beating until thick and lemon colored. Stir together flour, baking powder and 1/4 teaspoon salt; add to egg mixture. Beat well. Blend in chocolate mixture and nuts; set aside. Cream together cream cheese and 1/4 cup sugar until fluffy. Blend in remaining egg and vanilla. Spread half of the chocolate mixture in a greased and floured 8 x 8 x 2-inch baking pan. Pour cheese mixture over; top with remaining chocolate mixture. Swirl layers to marble. Bake at 350° for 40 to 50 minutes. Cool. Cut into sixteen squares.
Heat oven to 350°. Beat together oil, sugar and eggs. Mix dry ingredients and add slowly to oil mixture. Divide mixture into two 8-inch cake pans that have been oiled and lined with waxed paper. Bake 40 minutes or until tests done. Cool before frosting.