HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook and drain noodles. Beat together eggs, sugar, cottage cheese, sour cream, milk, butter and vanilla. Add to noodles. Stir in the raisins. Pour into buttered 2-quart baking dish. Sprinkle with cinnamon and sugar. Bake at 350° for 1 hour.
Cook bacon in saucepan until crisp; remove bacon. Saute onions, green pepper, celery and garlic in bacon drippings. Add 4 cups water, haddock, potatoes and seasonings. Simmer for 15 minutes or until potatoes are tender. Stir in milk and bacon. Heat to serving temperature.
Wash beans and let soak for awhile. Drain. Mix all ingredients and chicken broth. Cook slow for about 3 hours or until beans are done. This can be served with sour cream and Mozzarella cheese.
Brown meat and onion together and drain. Shred cabbage (not too fine) and add to meat mixture. Add seasonings to taste. Let cool.	Using your favorite bread dough recipe, shape dough to	desired size,	as thin as possible. You may find a saucer helpful by stretching the dough over it. Spoon cabbage and meat mixture into dough and fold over, pinching edges together. Bake to a golden brown as you would hot rolls or light bread, about 25 minutes in 425° oven.
Sprinkle pudding mix on pineapple. Mix in marshmallows and pecans. Fold in Cool Whip. Refrigerate until serving time.
Mix together peanut butter, butter, corn syrup, vanilla and salt. Gradually stir in powdered sugar. Knead until smooth. May add 3/4 cup chopped peanuts, if desired. (Use chunky peanut butter and omit peanuts.) Pack into greased 8 x 8-inch pan. When firm, cut into pieces. Makes about 2 pounds.
Cut small bite size chicken breast (boneless or cut off bone) to generously cover bottom of baking dish. Add drained pineapple over the chicken, then the Russian salad dressing. Bake at 350° for 30 to 40 minutes. This will be juicy. Serve over rice.
Cook rice. Add peanut butter and mix well. Add rest of ingredients. Bake at 350° for 1 hour. May substitute extra cracker or bread crumbs for eggs.
Cook butter, brown sugar and Pet milk together for 2 minutes at a boil. Have ready the sifted confectioners sugar. Beat in sugar until smooth. If frosting gets too thick, add a small amount of milk. Spread between layers of cake. Plenty for sides and top. Enough frosting for 3 layer cake.
Put apples and 1 cup sugar in saucepan and bring to a boil. Mix sugar and flour in bowl, add water to the thickness you want (about like a cake batter). Put butter in pan, heat in oven until melted and hot. Pour batter in center of melted butter. Pour the hot apples in center of batter. Bake at 450° until done. Sprinkle cinnamon mixed with sugar on top.
Preheat oven to 350°. Place sugar in bottom of a buttered glass dish. Tear bread slices into quarters and place on top of sugar. Mix all other ingredients (except nutmeg) and pour over the bread. Sprinkle lightly with nutmeg. Bake, uncovered, about 40 minutes or until a knife inserted in the center comes out clean. Serve hot with milk or half and half.
Layer ground beef; mix with onions and pepper in bottom of glass casserole dish. Mix peas and tomatoes together and pour over ground beef. Mix cornbread according to package and pour over peas and tomatoes. Bake 30 minutes at 350°.
Melt butter in a 9 x 13-inch glass cake dish in microwave oven (about 30 seconds at High). Mix brown sugar into melted butter. Cook, uncovered, until brown sugar melts (about 2 minutes at High). Arrange pineapple slices and maraschino cherries in dish.
Dissolve yeast and 1 teaspoon sugar in 1 cup warm water; let stand about 5 minutes.
In a saucepan, cook onion, parsley, salt, marjoram and pepper in butter or margarine until onion is tender, but not brown. Blend in flour. Stir in the milk all at once. Cook and stir until mixture is thickened and bubbly. Stir in sweet potatoes. Beat egg yolks until thick and lemon colored, about 5 minutes. Slowly blend in sweet potato mixture. Fold into egg whites. Gently pour into a 1-quart souffle dish. Bake at 325° for 60 to 65 minutes.
Preheat oven to 350°. Mix coconut and nuts together. Spread evenly in the bottom of a buttered pan (oblong pan 13 1/2 x 10). Mix cake mix by instructions on back of box. Pour cake mix over nuts and coconut. Melt margarine. Blend cream cheese and margarine together. Gradually add powdered sugar to cream cheese and margarine mixture. Mix well and spoon on top of cake. (Do not spread.) Bake at 350° for 40 to 50 minutes or until done.
Pour enough maple syrup to cover the bottom of a 9-inch pie pan. Then sprinkle enough cinnamon to completely cover the syrup. If desired, chopped walnuts and raisins can be added. Add 1 package of Pillsbury big country biscuits. Press each biscuit into the syrup-cinnamon mixture. Bake at 375° for 15 minutes, until golden. Turn onto dinner plate and serve warm. Makes 10 biscuits.
In large shallow baking pan, place chicken skin side up in single layer. In bowl, mix undiluted soup, cream cheese, olives and ginger. Spread mixture evenly over chicken. Sprinkle curry on chicken. Bake, uncovered, 1 hour or until fork-tender. To serve, place chicken on rice and pour soup mixture over all.
Mix all ingredients and drop by spoonful on greased cookie sheet. Bake at 350° for 10 to 14 minutes.
Pour boiling water over oatmeal, let stand one hour. Mix 2 cups of the flour, yeast and salt. Heat molasses, honey and oil to lukewarm, and stir in dry ingredients. Stir in oatmeal and beat until smooth. Add beaten eggs and nuts. Mix in enough of remaining flour to make dough stiff enough to handle. Knead well. Let rise in covered bowl until double in bulk. Divide into 3 loaf pans. Let rise again. Bake in 350 degree oven for 30 minutes or until loaf sounds hollow when tapped.
Poke meat with a fork. Mix all ingredients. Pour over the meat and marinate overnight. Turn meat over and baste in a.m. Continue to marinate until ready to grill. Grill approximately 20 minutes.
Beat cream in a small bowl with mixer until soft peaks form. Fold in horseradish, sugar, salt and pepper. Makes 1 1/2 cups. Refrigerate.
Combine pineapple and juice with gelatin. Bring to boil in saucepan, stirring constantly. Remove from heat and cool completely. Stir in buttermilk and fold in whip topping. Pour into 2 1/2-quart Pyrex dish. Cover and chill overnight.
Cut mushroom stems out of caps. Dice mushroom stems and onion. Brown sausage in skillet. Drain sausage, all except 2 tablespoons of grease. Saute onion and sausage in grease. Mix mushroom mixture, bread crumbs and cheese. Stuff mushroom caps and bake at 350° for about 15 to 20 minutes. Serve hot.
Cook rice. Brown ground beef, onions and celery. Remove from flame and add tomatoes, pimientos and rice. Bake 1/2 hour in a 350° oven.
Combine sweet potatoes, sugar, milk, 1/2 cup margarine, eggs and vanilla. Mix until well blended. Spoon mixture into a lightly greased 12 x 8 x 2-inch baking dish. Set aside.
Combine Cool Whip, fruit cocktail, pecans and dry jello. Stir and mix well. Sprinkle few pecans on top and store in refrigerator several hours or overnight before serving.
Mix all ingredients together. Cook 1 1/2 hours in 350° oven. Serve with mashed potatoes.
Mix eggs and sugar. Pour mixture of all ingredients into a 1-gallon freezer and freeze.
Cook eggplant until mushy. Drain. Add ingredients. Mix well. Bake at 325° to 350° for 25 to 30 minutes. Yields 6 to 8 servings.
Soak beans in water for 2 to 4 hours. Drain and rinse beans. Brown diced bacon until medium done. With slotted spoon, remove from grease. Place all ingredients in crock-pot. Add enough water to cover ingredients. Turn crock-pot on high setting until starts to boil, then turn on low setting. Let cook for 8 to 10 hours or until beans are tender. (I start beans the night before and let cook all night.)
Cook the potatoes in the skins in boiling salted water until tender, but not mushy. Peel them while still hot and let them cool to room temperature. Slice and arrange slightly overlapping on a serving plate.
Mix together margarine, water and cocoa. Bring to a boil. Mix flour, sugar, eggs, sour cream, salt and soda together into another bowl. When first mixture comes to a boil, pour into sugar-flour mixture. Bake at 350° in a greased 9 x 13-inch pan for 1 hour.
Cook pasta (30 seconds), drain with cold water. Add 1/2 cup Zesty dressing. Add diced vegetables and whole olives. Add McCormick Salad Supreme. Add rest of bottle of Zesty. Refrigerate overnight.
Sift together into mixing bowl flour, baking powder, salt and sugar. Cut butter in hand until fine crumbs are formed. Stir in buttermilk gently until all ingredients are moist and dough is formed. Chill 45 minutes. Roll 3/4-inch thick. Cut with 2-inch biscuit cutter. Bake at 425°, until golden brown.
Melt chocolate in double boiler; add sugar and the egg yolks, beaten with the water. Cook slowly until thick and smooth, stirring constantly. When cool, fold in the stiffly beaten whites. Line the bottom and sides of a spring-form with split ladyfingers. Trim, if necessary, to fit and arrange rounded side toward pan. Add a layer of filling; cover with ladyfingers and repeat to fill mold. Chill overnight. When ready to serve, remove sides of form and place on serving platter. Top with whipped cream.
Soak beans in water overnight. Drain and put into saucepan with 6 cups boiling water and boil slowly for 2 hours or until soft. Add onion and bacon which have been fried light brown. Boil 5 minutes.
Crush vanilla wafers. Mix all ingredients together and swish a little water around in milk can to get it all and also give extra moisture. Pack into tube pan, which has been sprayed with Pam. Refrigerate 2 days. Cut with very sharp knife.
Blend dressing with cream cheese. Form into one large ball or 2 small balls. Roll balls in finely chopped pecans. Serve with crackers.
Beat egg yolks with the sugar. Stir in buttermilk, mixed with baking soda. Sift together flour, salt and baking powder. Add mixture alternately with beer. Stir in melted butter. In large bowl, beat egg whites with dash of salt until they form stiff peaks. Fold egg whites gently into yolk mixture.
Cream sugar and shortening. Add eggs and milk and cherry juice. Add flour, baking powder, and salt. Add cherries and nuts. Bake at 350° for about 45 minutes.
Cook until soft ball stage. Take off stove; let stand 5 minutes. Add nuts. Beat with wooden spoon until thickened. Drop on waxed paper.
Add butter, cottage cheese, salt, onion, corn and broccoli to beaten eggs, then gradually add corn bread mix. Moisten well. Pour into a 9 x 13-inch pan. Bake at 450° for 25 minutes. Do not overcook.
Melt butterscotch morsels in microwave, then stir in nuts and noodles. Mix well. Spoon onto wax paper and allow to cool.
Mix and pour over bread arranged in baking pan and let set for 10 minutes. Bake at 350° for 25 minutes.
Dissolve gelatin in hot water; chill until begins to thicken. Beat with a rotary eggbeater until fluffy, gradually beating in milk until a thick, fluffy mixture results. Fold in fruit. Any kind of fruit in season may be used, as well as drained, canned fruit. Pile in sherbet glasses and chill until firm or may be served on slices of plain or sponge cake, or sandwiched between small commercial cookies and chilled.
Cook and drain squash. Mix with sugar, egg, mayonnaise, grated cheese, butter and bread crumbs. Add salt and pepper to taste. Top with pecans. Cook at 375° for 25 to 30 minutes.
In large bowl, mix cabbage, pimentos, green pepper and onion. Combine in saucepan and simmer 20 to 25 minutes or until thick: sugar, vinegar, water and mustard seed. Pour over cabbage mix and refrigerate 4 hours or overnight. Slaw will keep several days.
Dissolve coffee in 1/2 C. hot water. Cool. Add the rest of ingredients and blend until smooth. Store tightly in refrigerator up to 1 month. Stir before serving.
In brown paper bag, combine flour, salt, pepper, paprika and beef cubes. Shake well to coat. Brown meat in butter; add onions, garlic, pepper and simmer until well coated. Empty all into large Dutch oven. Dissolve bouillon cubes (3) in 3 cups boiling water. Add to Dutch oven. Bring to boiling point, then lower to simmer; cover and cook slowly for 2 hours. Add rest of vegetables and additional 5 cups boiling water with the dissolved 5 bouillon cubes and tomato puree. Bring to a second boil, lower heat and cook until vegetables are tender, about 30 minutes. Additional bouillon stock may be added if too thick.
In a large skillet cook onions in oil for 1 minute. Add remaining ingredients. Heat thoroughly. Makes 6 servings.
Melt butter in a microwave-safe bowl. Add remaining ingredients and blend well. Pour in a 9 x 13-inch baking dish and add favorite fruit. Makes a quick and delicious cobbler type dessert.
Sprinkle ribs on both sides with salt and pepper; place in a shallow roasting pan. Lay onion slices over ribs. Combine remaining ingredients and pour over ribs. Cover and bake at 350° for 1 hour; baste occasionally, turning ribs twice. Remove cover and bake 15 minutes longer.
Mix all dry ingredients thoroughly. Mix in remaining ingredients, adding grated carrots gradually, while mixing at medium speed. Pour batter into 3 floured 8-inch cake pans. Bake at 350° for 30 - 35 minutes - do not overbake.
Sift flour and salt together. Cut in quickly the lard until pieces of the mixture are very fine. Add water a little at a time until mixture sticks together. Do not add too much water. Handle mixture as little as possible. Cut dough int five portions.
Drain peaches, pears and pineapple and reserve juice. Pour juice into medium saucepan. Combine cornstarch, sugar and curry powder. Add to juice. Stir and cook over medium heat until it thickens. Stir fruit into hot mixture and cook until thoroughly heated. Prepare ahead and heat in oven or microwave later if desired. Yield: 12 servings.
Follow directions of Solomon for bringing up a child in Proverbs 23:14 which is "Beat him with a rod." This is a simple cake baked best as a loaf for 50 minutes. Slices best after a few hours of cooling.
Mix all ingredients except bread crumbs. Bake 20 minutes at 350°. Put bread crumbs on top and bake 10 more minutes.
Cook bacon. Drain and cut or break into small pieces. Cook the onion in the bacon drippings. Mix onion and bacon together. Put spoonful of bacon and onion mixture onto center of crescent roll. Roll up the crescent roll and seal. Brush with beaten egg. Bake at 375° until done, about 10 minutes.
Mix garlic and other herbs in with meat. Add all other ingredients in casserole. Cover and bake at 250° for 5 hours.
Combine broccoli and cauliflower in a casserole dish; top with 1 1/2 cups chicken. Combine soup and milk. Pour over chicken. Sprinkle with 1/2 cup shredded cheese, 1 tablespoon butter and 2 tablespoons dry bread crumbs. Bake at 350° for 30 minutes.
Cream butter and brown sugar together. Stir in next 5 ingredients. Press half of mixture into bottom of 8 x 8 x 2-inch pan. Bake at 350° for 10 minutes. Meanwhile, in a saucepan, combine sugar, cornstarch, salt and hot water. Cook and stir until thick and boiling for 2 minutes. Remove from heat; stir small amount into egg yolks and return to hot mixture. Bring to a boil, stirring constantly. Remove from heat. Gradually stir in lemon peel and juice. Pour over baked crumb crust; top with reserved crumbs. Bake at 350° for 30 minutes or until crumbs are brown.
Heat oven to 350°. Mix meat, eggs, onion, garlic and seasonings in large bowl until well blended. Shape into 1-inch balls. Place meatballs on rack in 15 x 10 x 1-inch jelly roll pan. Bake 15 to 20 minutes or until lightly browned. Serve with Cucumber Sauce.
Blend cream cheese, peanut butter, milk and sugar until smooth. Fold in Cool Whip. Pour into crust. Freeze at least 1 hour before serving.
Cook dates, sugar, butter or margarine and egg together slowly. Stir constantly until well mixed. Cool. Add to mixture the vanilla, chopped pecans and Rice Krispies. Blend. Roll into balls and shape into logs. Roll in ground nuts, coconut or powdered sugar. Refrigerate overnight. If logs, slice into cookies.
Melt butter in a baking dish; then pour into mixture of all ingredients. Mix well and bake at 350° for 45 minutes or until done.
Dissolve yeast in warm water. Set aside. Blend together shortening, honey and salt; set aside. Heat milk until bubbles around edge. Mix together with shortening, honey, salt, yeast and water. Gradually add flour and oats, stirring with spoon. When completely mixed, set aside with damp cloth to cover bowl. Let rise until double in bulk. Punch down and roll out on floured wax paper; roll to approximately 1/4-inch thick. With fork, mix together brown sugar, almonds, raisins, flour, butter and cinnamon. Mixture should be crumble texture. Lightly spread by hand over dough. Starting at left edge, roll bread dough with filling; roll to right edge. Place in greased and floured bread/loaf pan. Bake in preheated 375° oven for 45 minutes.
In large skillet over medium-high heat, cook meat, stirring until lightly brown. Drain meat and return to skillet. Add spaghetti sauce and simmer 5 minutes. In small bowl, combine cottage or Ricotta cheese, egg, salt and pepper.
Place meat in a large pot. Add salt, peppercorns, bay leaf and water. Cover; heat to boiling. Simmer 1 1/2 hours. Remove meat; let any fat rise to top of broth. Skim; return meat to pot. Cut off a band of skin around middle of each potato. Place potatoes, onions and carrots around meat in pot. Simmer 1 hour or until meat is fork-tender.
Layer bottom of casserole with ground beef, noodles, corn, soup and cheese. Heat in oven until hot.
Spread preserves over bottom of a well-greased 9-inch round cake pan and sprinkle with nuts. Separate biscuits and dip in melted margarine. Place 12 of the biscuits overlapping around outer edge of bottom of pan. Use remaining 6 biscuits to make an inner circle. Bake at 425° for 25 minutes. Turn out of pan immediately.
Simmer vinegar and sugar. Bring to a boil and add remaining ingredients. Boil 10 minutes. Seal in canning jars.
Butter a 9-inch pie pan. Combine peanut butter and corn syrup; add Rice Krispies and coat well. Press mixture into pie pan. Spread ice cream into crust and freeze. Good served with fruit or hot chocolate.
Cut 5 cookies in half; set aside. Finely roll remaining cookies. Combine cookie crumbs and 1/4 cup melted margarine. Press on bottom and up side of 9-inch pie plate.
Combine margarine, flour and nuts. Then put dough on pizza pan. Bake at 350° for 15 minutes. Cool. Combine cream cheese, powdered sugar and lemon juice. Then fold in whipped topping. Spread mixture on crust. Next, combine strawberries with glaze and put on top. If desired, add nuts and powdered sugar on top.
Preheat oven to 350°. Heat oil in large skillet; add beef and brown. Drain fat. Add garlic, onion, green pepper, chili powder and salt and pepper to taste. Cook 5 minutes, stirring occasionally. Add Worcestershire sauce and Tabasco sauce, then add tomatoes, drained kidney beans and rice; stir to blend. Cover and bake 45 minutes.
Combine beef, onion, celery and carrots in a 3-quart casserole. Combine the rest (except potatoes) and pour over meat and vegetables. Cover and bake at 300° for 2 1/2 hours. Add potatoes and bake 1 hour longer. Stir occasionally.
Separate eggs. Add 1 tablespoon sugar for each egg yolk. Beat. Add brandy. Beat whites. Whip the cream. Add yolks to egg nog. Mix, then add whipping cream. Fold in egg whites. Dip from the bottom. Serves 20.
Soften bread in milk. Stir. Add onion, Worcestershire sauce, catsup, salt and pepper. Mix. Add ground beef; mix well. Form into 1-inch balls. Roll in flour and brown. Drain off excess fat. Add tomato juice, water, carrots (drained), salt and pepper to taste. Cover and simmer 45 minutes. Serve with rice. Makes 4 to 6 servings.
Combine the peaches with 1 cup of sugar. Let stand. Put the batter in a 2-quart casserole. Place in the oven to melt. Combine the remaining sugar, flour and milk. Pour this over the melted butter. Do not stir. Spoon the peaches on top of the batter. Do not stir. Bake at 325° for 1 hour. Any kind of fruit can be used in this cobbler, fresh or canned.
In a heavy medium size saucepan, heat 1 cup of the chocolate chips, unsweetened chocolate and margarine or butter until melted, stirring constantly. Transfer to a large mixer bowl to cool slightly. Stir together flour, baking powder and salt. Add	eggs, sugar and vanilla to the chocolate mixture and beat well. Add flour mixture and beat until well mixed. Stir in	remaining chocolate chips and nuts. Drop by heaping teaspoonful on lightly greased sheets. Bake at 350° for 8 to 10 minutes. (Edges are firm and surface is dull and cracked.) Cool on sheet for 1 minute.
Dissolve jello in 1 cup hot water. Add orange juice. Chill until thick (jelly like). Add pineapple, cranberry sauce and nuts.
Crush peaches in saucepan; stir in sweetener, fruit pectin, lemon juice and ascorbic acid. Bring to a boil; boil for 1 minute. Remove from heat. Continue to stir 2 minutes. Pour into freezer containers. Cover and freeze.
Combine all ingredients, except macaroni. Alternate layers of macaroni and meat mixture in deep 2 quart casserole. Bake at 350° for 1 hour. Put crushed potato chips on top, if desired. This dish may be mixed together, instead of layered.
Combine juice from beets, vinegar and sugar into a bowl; stir well. Add beets and eggs. Refrigerate.
heat oven to 350 degrees. Grease 9 x 13 inch pan. In large bowl, blend all cake ingredients, beat two minutes at high speed. Pour into greased pan and bake for 45 to 55 minutes or until a toothpick comes out clean. Cool before removing pan.
Mix all ingredients well and fill greased loaf pan, coated with sesame seed. Bake in a 350° oven for 40 minutes.
Line a 2-quart Pyrex dish with lettuce. Lay ingredients in order as listed. Put in the refrigerator.
Combine first 5 ingredients in a large bowl. Stir well. Store mix in an airtight container. To serve, combine 2 teaspoons mix and 1/2 cup water in small saucepan. Bring to a boil. Reduce heat; add 1 cup wine and heat thoroughly (do not boil). Serve with a cinnamon stick, if desired. Makes about 72 servings.
Grease and flour 10-inch tube pan. Cream butter, shortening and sugar. Add eggs, one at a time, beating well after each addition. Sift together the flour, salt, baking powder and cocoa. Add alternately with the milk, mixing well after each addition. Add vanilla and mix well. Bake at 350° for about an hour. Cool in pan on cake rack for 5 minutes before removing from pan. It may take a little longer than 1 hour to bake.
Soak TVP in soy beef seasoning overnight in 2 cups warm water. Mix cornbread ingredients (cornmeal, baking soda, flour, eggs, milk and vegetable oil.)
Line a 9 x 13-inch pan with broccoli. Dip chicken pieces in soup mixture and place on top of broccoli. Pour remaining soup on top. Sprinkle generously with cheese. Soak bread cubes in melted butter and place on top of soups. Sprinkle generously with more cheese. Bake at 350° for 1 hour to 1 hour and 15 minutes.
Whisk together evaporated milk and egg yolks in 2-quart saucepan. Heat over medium heat, stirring constantly, until mixture is very hot and thickens slightly. Do not boil. Remove from heat. Stir in morsels until chocolate is completely melted and mixture is very smooth. Pour into crust. Chill until firm. Top with whipped cream and sprinkle with nuts.
Melt margarine; dip pieces of chicken in margarine. Roll in crushed chips. Bake in a shallow pan lined with foil. Bake at 350° for 1 hour, uncovered.
Combine the first 4 ingredients; bring to a boil. Stir in butter. Sift together the flour, baking powder and salt; cut in shortening until mixture resembles coarse crumbs. Add milk all at once; stir only until dry ingredients are moistened. Roll to 1/4-inch thickness on floured surface. Cut into six 6-inch squares. Place apple in center of each; sprinkle each generously with cinnamon, sugar and nutmeg. Dot with butter. Moisten edges of squares and fold corners to center; pinch together. Place one inch apart in an 11 1/2 x 7-inch pan. Bake for 1 hour at 350°.