HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook noodles. Cream the eggs and sugar together. Combine all ingredients and mix well. Pour into buttered casserole. Bake at 350° for 1 hour or until brown.
Use small firm	cukes,	wash and pack in a quart jar. Pour brine over cukes. No need to seal.
Cook noodles until tender. Cook ground beef and onion in skillet until brown. Drain. Stir in tomato sauce and spaghetti mix. Cook until thickened. Drain noodles. Combine cream cheese and milk in saucepan until smooth. Stir in noodles and garlic. Pour in baking dish. Spread meat mix over top. Top with shredded cheese. Bake at 350° for 20 minutes. Makes 6 servings.
Combine macaroni, apples, celery and pepper. Mix lemon juice, sugar and salad dressing and pour over macaroni mixture. Let set 2 hours.
Mix the cream cheese, sugar, vanilla and egg yolk. Lay 1 package of rolls in a 13 x 9-inch pan. Press together. Spread cream cheese mixture on crescent rolls. On top of this, lay second package of crescent rolls. Brush with egg white. Sprinkle with sugar. Bake at 350° for 20 to 30 minutes.
Layer into a meat platter or pie plate. Smooth refried beans in bottom of dish. Mix one package taco seasoning and sour cream. This is your next layer. Layer diced green onions over this. Brown ground beef and mix in other package of taco seasoning. This is your next layer. Then layer Cheddar cheese, diced tomato and sprinkle black olives over all. Garnish with small amount of green onions. Serve with chips.
Separate eggs; beat stiff with the pinch of salt. Beat egg yolks until thick. Mix egg white and yolk together; add rum extract. Beat powdered sugar into mixture and beat a lot, then dip into cups 2 tablespoons of the mixture. Add a shot of brandy to each cup. Mix into this boiling water. Top with cinnamon or nutmeg and drink while hot.
Mix all ingredients together and pour into unbaked pie shell. Bake at 400° for 10 minutes, then 325° for about 40 minutes.
Place roast in a slow cooker. Add bouillon, Worcestershire sauce and onion. Add enough water to cover meat by 1 inch. Cover and cook on low for 24 hours. Remove meat and drain in colander. Save liquid for soup stock. Remove all fat, bone and gristle from meat. Tear meat apart. Place back in slow cooker. Add barbecue sauce and mix well. Return to cooker and heat through. Makes 8 to 10 hamburger bun sandwiches. May be frozen.
Mix chicken and celery salt. Open rolls and cut in half. Spread chicken on dough and roll up. Bake at 400° until golden brown. Serve warm. Makes 16.
Dissolve package of gelatin and sugar in the boiling water. Add orange juice. Freeze in popsicle molds or an ice cube tray.
Beat eggs; add sugar, vanilla and oil. Mix until well blended. Stir in zucchini. Stir in dry ingredients. Bake at 350° for 1 hour in 2 greased 9 x 5-inch or 3 greased 7 x 3 1/2-inch loaf pans. One cup nuts can be added if desired.
Mix first 8 ingredients. Fold in apples and nuts. Bake at 350° for 55 minutes.
Add margarine to hot potatoes. Combine with the next 6 ingredients with mixer. Stir in pecans, if desired. Place mixture in a greased 2-quart casserole and bake at 350° for 30 minutes. Top with marshmallows during the past 10 minutes of cooking. Serves 10 to 12.
Crush cranberries (in blender or processor). Combine with sugar and let sit awhile. Make Dream Whip as directed on package. Combine all ingredients and refrigerate overnight.
Combine all ingredients. Place in casserole. Cover and refrigerate overnight. Bake at 325° for 1 hour if at room temperature or at 350° for 1 1/2 hours if direct from refrigerator.
Fry bacon, beef and onion until lightly browned; drain. Mix meat mixture with soup and peas. Drain noodles. Place in two 3 1/2-quart casserole dishes. Top with crumbs and sprinkle cheese over all. Bake at 325° for 45 minutes.
Beat eggs. Add sugar; beat again. Add butter, vanilla, salt and Karo syrup. Mix. Add chopped nuts. Pour into unbaked pie shell. Bake at 350° for 40 to 50 minutes. Makes 1 pie.
Mix salt and cabbage. Pack solidly into jars to within 1/2-inch of top. Add cold water to 1/2-inch of top. Put on cap, screwing band firmly tight. This will ferment in 3 to 4 days. When fermentation stops, clean and tighten caps. I put in pressure canner for a few minutes (10 to 15 minutes).
Mix all ingredients by hand. Place on ungreased cookie sheet by teaspoonfuls. Bake at 350° for exactly 10 minutes. Remove from cookie sheet after cooling for 2 to 3 minutes.
Combine above ingredients and mix well with electric mixer. Dip with fruit, crackers, or toast rounds.
Mix dry ingredients with oil, then add 1 egg at a time and beat. Add the 3 cups of carrots. Grease and flour 9 x 13-inch pan. Bake at 350° for 50 minutes or until done.
In a large bowl, mix all ingredients together. Store in lightly greased container in refrigerator. To bake: Spray muffin tins and fill 1/2 full. Can add nuts if desired. Bake at 400° for 20 minutes.
Preheat oven to 350°. Combine graham cracker crumbs, 2 tablespoons sugar and butter; mix well with fork. Grease bottom and side of a 10-inch spring-form pan. With back of spoon, press crumb mixture to bottom and halfway up the side of the prepared pan. Bake 8 minutes or until golden brown. Remove and cool.
Place sausage in frying pan. Add water. Pierce the sausages. Cook until done. Drain grease and add cut up peppers and onion. Cook until onion is opaque. Add tomato sauce and seasonings. Add the sliced sausages. Cook about 5 minutes.
Slice cucumbers and onions into bowl. Add tomatoes cut into size you like best. Cover with Ranch dressing. Mix well. Chill at least 2 hours before serving. This is a great dish to make the night before.
Mix together the butter or margarine, sugar and egg yolks. Beat until light and fluffy. Add flour and salt with wine alternately. Mix and chill. Roll out a floured board and cut into 2-inch rounds. Brush with slightly beaten egg white and sprinkle with chopped walnuts. Bake at 325° for about 10 minutes. Cool. Makes about 8 dozen.
Save salmon juice. Add enough milk to make 3/4 cup liquid. Add 2 to 3 drops vinegar. Mix all together. Grease a loaf pan or dish. Pat salmon in. Place baking dish in another pan of water and bake at 350° for 1 hour.
Work together dry ingredients and work in lard, then beat eggs and add vinegar and milk. Then mix and add to crumbs.
Mix fruit with 1 cup of sugar; let stand. Put margarine in a 2-quart pan and melt. Combine other cup of sugar, flour and milk. Pour over melted margarine; spoon fruit on top of batter. Do not stir. Bake at 325° for 1 hour or until done.
Preheat oven to 400 degrees. In 12-inch skillet, heat oil and cook chicken until almost done. Stir in onion, carrots and celery. Cook; stirring 3 minutes. Stir in soup mix blending with milk. Bring to boiling point over medium heat stirring occasionally. Cook one minute. Pour into 2-qt. casserole; arrange biscuits on top of chicken mixture with edges touching. Bake 10 minutes or until brown.
Partially cook the salt pork covered with water. Drain if water is salty. Add more hot water. Set aside. Soak peas for about 10 minutes. Heat until boiling; turn off heat. Combine salt pork, peas and seasonings. Add celery, onion and garlic. Cook until tender.
Grease 8x10 casserole dish. Crush crackers fairly fine and mix with brown sugar.
Remove stems from tomatoes and halve crosswise. Place cut side up, in small baking dish. Combine all remaining ingredients; sprinkle over tomato tops. Bake at 375° for 15 minutes or until heated through.
Cook broccoli per instructions on package and drain. Saute onion in margarine. Mix all ingredients together and simmer. Great in crock-pot.
Let cheese come to room temperature. Beat all ingredients until smooth. Refrigerate at least 2 hours. Roll into ball and roll into nuts or chopped parsley (optional).
Grease 12 x 18-inch pan and put thawed potatoes in; heat all the rest of the ingredients (except crackers or corn flakes and margarine). Pour over potatoes (tastes best if you do this in the morning and let set in the fridge until cooking time). Bake 1/2 hour at 350°. Remove and crumble crackers or corn flakes on top, then drizzle melted margarine over top. Bake 20 minutes more.
Choose large mushrooms. Break stems away from buttons. Clean and place buttons in baking dish. Chop stems into little pieces. Add melted margarine, flavored bread crumbs, garlic and some water to stems until moist. Stuff mushrooms with this combination. Bake in 325° oven until lightly browned. Enjoy!
Place chicken in baking dish. Mix soup, sour cream and onion mix together; spread over chicken. Cover and bake at 350° for about 2 hours.
Boil sugar, water and syrup until it forms a hard ball (when dropped in cold water). Beat the egg whites. Put vanilla in the egg whites after they are beaten. Add a little of the egg white mixture to the sugar mixture until it is all combined. Drop on wax paper from spoon.
Fry meat, onions and pepper and drain fat. Add tomatoes, beans, soup and hot sauce. Cook until well blended. Line casserole dish with layer of chips. Pour half of mixture on layer. Place squares of cheese on mixture. Repeat another layer of tortilla chips and add remaining mixture. Top with squares of cheese. Bake until cheese is melted.
Mix all ingredients thoroughly in a large bowl. You may have to use your hands to do this. Shape into 1-inch balls. Place on ungreased baking pan and flatten slightly with a fork. Bake 12 to 15 minutes at 350°.
Sift flour, salt, baking powder, cream of tartar and sugar. Cut in shortening. Add milk. Stir just till moistened. Roll 1/2 inch thick and cut into biscuits and bake on ungreased pan at 450° for 10-12 minutes.
Preheat oven to 350°. Spread cream cheese on bottom of small, deep pan. Spread chili over cream cheese. Spread refried beans over chili. Top with ground beef (browned and drained before putting on top). Place in oven for approximately 15 minutes (possibly 25). Remove from oven. Top with tomato, onion, black olives and sour cream. Serve hot with nacho chips.
Beat butter with an electric mixer on medium to high speed for 1 minute. Add about 1/2 of the flour, sugar, egg, vanilla, baking powder and baking soda. Beat until thoroughly combined. Beat in remaining flour. Stir in cereal, coconut and dates. Drop by rounded tsp. onto an ungreased cookie sheet. Bake at 375 degrees for 8 minutes or until done. Cool on cookie sheet for 1 minute. Remove; cool on rack.
Fry liver in butter. Then fry cleaned and sliced mushrooms and chopped onions. Place all ingredients in slow cooker. Cook on medium a couple hours.
Mix together in mixing bowl (not metal). Let stand for 24 hours in a warm place. Starter is ready for use.
Brown ground beef and drain. Mix all other ingredients in large pot. Add ground beef. Simmer 30 minutes and eat!
Drain artichokes well, squeezing out all liquid. Place artichokes, cheese, mayonnaise, garlic, lemon juice, mustard, salt and hot pepper sauce in food processor or blender. Process until artichokes are finely chopped but not pureed. Pour artichoke mixture into greased 3 or 4 cup ovenproof serving dish. Bake in preheated 325° oven until light brown, 25 to 35 minutes. Serve hot with whole wheat crackers.
Cook chicken in boiling water or in the microwave. While chicken is cooking, mix together the Ro-Tel tomatoes, cream of chicken soup, 2 cups of cheese and 3/4 bag chips (crushed). When chicken is finished cooking, tear chicken into pieces and mix with the Ro-Tel mixture. Pour into a 9 x 13-inch casserole dish; top with 1 cup of cheese. Bake at 350° for 30 minutes.
Cook carrots until tender. Layer in casserole with onion and pepper. Combine remaining ingredients and cover carrots. Bake at 375° for 30 minutes.
Preheat oven to 350°. Grease a 13 x 9 x 2-inch baking pan. In a large mixing bowl, combine ingredients and spread in the pan. Bake until golden, about 25 minutes. Cut into squares. Makes about 48.
Stand whole wafers around the sides of 2 pie plates. Crush remaining wafers to cover the bottoms of the pie plates. Place dots of butter on top of the crusts.
Preheat oven to 350°. Put defrosted broccoli in casserole dish. (You can defrost in microwave in the dish.)	Mix broccoli and soup together.	Top with melted Cheez Whiz. Melt margarine and mix into crumbled Ritz crackers. Put on top of cheese. Bake at 350° for 35 to 40 minutes or until bubbly and golden brown.
Combine cake mix, beaten eggs, water, salt, vanilla and shortening. Mix well with spoon until blended. Shape dough into small walnut-size balls. Roll in confectioners sugar. Place on greased cookie sheet and bake 10 to 12 minutes at 350° or until a nice, light brown.
Add all ingredients together and mix well. (Batter will be thin). Grease and flour 6 to 7 loaf pans.	Pour into pans and bake at 350 degrees for 40-45 minutes. You can half the recipe. Can be frozen.
Boil the first 4 ingredients together for 2 minutes. Remove from heat. Add the peanut butter, chopped pecans, oatmeal and vanilla; mix thoroughly. Drop by teaspoon onto waxed paper; let cool.
Mix sugar, water and food coloring in a large saucepan and stir over medium heat until dissolved. Boil without stirring until temperature reaches 310° or drops of syrup form hard brittle threads in cold water. Remove from heat. After boiling has ceased, stir in flavoring and coloring. Pour on to greased cookie sheet, or a cookie sheet in which you have pressed powdered sugar.
Mix melted margarine and crumbs. Place half of mixture in bottom of pan. Beat whipped topping and cream cheese. Add pie filling to crumbs in pan. Spread on whipped topping mixture. Add remainder of crumbs. Place in refrigerator and chill. Cherry or strawberry filling may be used.
Set temperature control of range at broil. Arrange steaks on broiler rack. Place in broiler with top of steak 2 inches from heat source. Broil 8 to 10 minutes on each side, the short cooking time for rare steak. When steaks are browned on one side, sprinkle with 1/2 of seasoning mixture. Turn and broil second side. Do the same with other half seasonings. Test for doneness by cutting slit along the bone.
Sift 1/2 cup sugar and flour together; add butter and cream together. Add beaten egg yolks and set aside. Beat 1 cup sweet milk to boiling point; set aside. Burn second 1/2 cup sugar in skillet with enough water to moisten sugar. Cook until golden brown. Add burnt sugar to hot milk. Stir until all burnt sugar is dissolved. Add small amount of hot milk to creamed mixture, then add all of creamed mixture to milk and burnt sugar mixture. Add 1 teaspoon vanilla. Pour into unbaked pie shell and bake at 350° until set. Beat the egg whites until stiff; add 1/4 cup sugar and beat well until sugar is dissolved. Spread over pie and brown in the oven. This pie will melt in your mouth.
Combine eggs, sugar, butter, lemon juice and vanilla. Stir in coconut. Pour filling into a 9-inch unbaked pie shell. Bake 40 to 45 minutes at 350°.
Pour 1/2 cup sugar over the peaches and add the cinnamon and nutmeg. Mix together and set aside. Preheat the oven to 350° and grease a 9 x 13-inch pan. Pour butter in pan. In a bowl, mix the flour, 1 cup sugar, salt, baking powder, milk and 1/2 cup juice from peaches. Pour over the batter and bake for 45 minutes to 1 hour.
Preheat oven to 350°. Sift together flour, baking soda and cinnamon. Add sugar, eggs, vegetable oil, vanilla and salt. Blend in with a few swift strokes the carrots and nuts. Bake in a greased pan 1 hour. Cool in the pan 10 minutes, then turn out onto a rack for further cooking. Makes one 5 x 9-inch loaf.
Mix all ingredients together. Form a ball and roll in pecans. Refrigerate overnight before serving. Yields 10 servings.
Cut tomatoes in half; squeeze and remove seeds. Lay on paper towel to drain good. Chop tomatoes, pepper and onion in bowl. Put mayonnaise on top; chill until ready to serve. Put cracker crumbs on top and mix all up real good.
Shave chocolate and combine with sugar and evaporated milk in a double boiler. Cook for 1 to 1 1/2 hours, until thick, stirring occasionally. Add vanilla after removing from stove. Can be stored for weeks in refrigerator. If desired, may be cooked over a direct flame for 15 to 20 minutes, while stirring constantly with a rotary beater.
Mix flour and soda. Combine sugars and pudding mix. Beat until smooth and creamy. Beat in eggs. Gradually add flour mixture. Stir in oats and raisins (optional). Batter will be stiff. Drop rounded teaspoonfuls onto ungreased baking sheets. Bake at 375° for 10 to 12 minutes. Makes 5 dozen.
Preheat oven to 350°. Mix sugar, Promise, yogurt, water, vanilla, chocolate extract and egg whites in large bowl. Stir in remaining ingredients. Drop dough by rounded teaspoonfuls about 2 inches apart on ungreased cookie sheet. Bake 9 to 11 minutes or until almost no indentation remains when touched. Makes about 5 dozen cookies.
Mix together. This recipe will make the equivalent of one envelope of store bought taco seasoning mix.
Brown onions and meat together. Cool. Mix sour cream, lemon juice and seasonings into meat mixture. Pull thawed dough apart and use 3 logs. Stretch and shape dough into 5 inch rounds or rectangles with fingers and mold onto the greased pan or cookie sheet. Spoon large amount of meat mixture onto each dough round. Do not cover filling with dough. Instead, pinch 4 "corners" of the dough rounds to contain the meat filling. Fill the cookie sheet. Bake at 350° for about 10 mins. or until dough is golden brown. Reheat leftover meat pies either in oven at low heat or microwave.
Mix with a fork and press into a 9 x 13-inch pan. Bake 12 to 15 minutes in 425° oven and cool.
Cream all ingredients together and pour into pie shell. Top with extra Cool Whip or serve without topping. Refrigerate at least one hour before serving.
Mix meat, flour, onion, salt and pepper all together. Make into golf ball size. Have pot of water on boiling. Put meat balls into water. Let cook about 20 minutes. Take out of water. Put in baking dish, then mix tomato paste and tomato soup together. Pour over meat balls. Pour 2 cups of hot water over the meat balls. Cook about 45 minutes in 350° oven.
In a large kettle, bring water and cloves to a boil. Reduce heat. Simmer uncovered for 10 minutes. Remove from the heat. Add tea bags and cloves. Stir in sugar and juices. Serve over ice. Yield: 24 (3/4 cup) servings.
Mix all ingredients in order; stir well. Pour in greased 13 x 9-inch pan. Bake at 350° for 40 minutes.
Set oven temperature at 375°. Mix well. Shape into 1-inch balls and flatten with fork. Bake for 10 to 12 minutes or until lightly browned. Yields 42 cookies at 51 calories per cookie.
Combine crumbs, sugar and butter; press into bottom spring-form pan. Combine whipped topping, pudding and sour cream in bowl with whisk. Pour half of filling over the crust. Slice bananas thinly and layer over filling. Pour remaining filling over bananas. Garnish with chopped pecans. Sets immediately but can be refrigerated to chill.
Stir the yeast in the 1/4 c. lukewarm water and let it stand for 5 minutes to dissolve. Mix the milk, molasses and salt in a large mixing bowl. Add the dissolved yeast and flour and beat will. Cover mixture with a clean towel and let rise in a warm place until double in size. Beat again briefly and put mixture into a vegetable sprayed loaf pan. Cover and let rise to just less than double size. Preheat oven to 375. Bake bread for about 45 minutes. Remove from pan and cool.
Mix all ingredients together. Bake in greased pan at 400° until golden brown for 25 to 30 minutes.
Bring 4 quarts of water to a boil. Heat a large frying pan and add oil, beef and garlic. Saute until meat is tender. Drain excess fat. Add all remaining ingredients except cheese for topping and pasta. Simmer the mixture. Cook pasta until barely tender; drain pasta and mix with the sauce. Pour all into 3-quart rectangular glass baking dish and top with remaining cheese. Bake, uncovered, at 350° for 25 minutes or until bubbly hot. Serves 6.
Mix well. Put in casserole dish. Cook about 30 minutes at 350°.
Drain sauerkraut; rinse well in cold water. Drain and set aside. Saute onion slices in drippings. Meanwhile, quarter and core the apple. Cut in thin slices. Saute 1 to 2 minutes with onion. Add drained sauerkraut and brown sugar, gently mixing with a wooden spoon. Cover and simmer for 20 to 30 minutes over low heat. Good with pork chops or Polish sausage. Cut in large chunks and heat on top of sauerkraut. Serves 4.
Fry bacon; set aside. In grease from bacon, cook onion. Add sugar and vinegar. Bring to boil. Add mayonnaise and stir with wire whisk. Let sit 5 minutes. Add bacon and refrigerate.
Cut biscuits into 4 pieces. Roll in cinnamon and sugar that has been mixed together. Put in greased Bundt pan. Melt oleo and add brown sugar and water, then boil 2 minutes and pour over biscuits. Bake at 350° for 25 minutes.
Lightly brown flour in shortening in large pot. Add onions, bell pepper and celery; saute lightly in flour and shortening. Add salt, pepper, hot sauce, bouillon cubes, parsley flakes, garlic powder, whole tomatoes and juice, tomato sauce and butter. Add water and simmer for 45 minutes on top of stove. Add crawfish tails and cook for 10 minutes.
Cream butter and 1 cup sugar. Melt chocolate. Beat eggs and add to butter. Add second cup of sugar. Beat well. Add chocolate. Add mixed dry ingredients alternately with milk. Add vanilla and nuts. Bake at 350° for 35 to 40 minutes.
Preheat oven to 375°. Prepare cabbage leaves by removing core and dipping cabbage in boiling water. Remove leaves and drain on towel. Roll 2 tablespoons of mixture in cabbage leaves. Place in large baking dish. Pour 1 large can of tomato sauce and 1 large can of water over rolls. Sprinkle with garlic powder, salt, pepper and 3 tablespoons sugar. Bake rolls covered about 50 minutes.
Prepare dates, candy and nuts by cutting up into fine pieces and rolling in a portion of flour. Mix well together margarine with sugar; add eggs, one at a time, blending well. Add buttermilk. Sift remaining flour with soda and add to mixture. Fold in chopped dates, nuts and orange slices. Bake in a well-greased and floured tube pan. Bake for 3 hours at 250°. Let set in pan for 5 minutes. Remove from pan and glaze.
Cook and drain broccoli. While hot, add 1/2 of the stick of margarine and the cheese. Stir slightly and add salt, pepper and onion flakes. Melt 1/2 stick margarine in a frying pan. Crumble crackers and slightly brown them. Spread the crackers over the broccoli and bake 15 to 20 minutes at 350°.
Unroll crescent rolls and place the 3 joining sections over a cookie sheet. Press perforations and seams together until it's solid with no holes. Bake in preheated 350° oven for 10 to 12 minutes or until golden brown. Cream together cream cheese and dressing mix until smooth. Spread evenly over cooled crust. Garnish with chopped vegetables. Chill.
Place cake layers, top sides up, in 2 clean 9-inch round cake pans. Pierce cake with large fork at 1/2-inch intervals. Dissolve each flavor of gelatin completely in 1 cup boiling water in separate bowls. Carefully pour red gelatin over 1 cake layer and lime gelatin over second cake layer. Refrigerate 3 hours. Dip 1 cake pan in warm water 10 seconds, unmold onto serving plate. Spread with about 1 cup Cool Whip. Unmold second cake layer. Carefully place on first layer. Frost top and sides of cake with Cool Whip. Refrigerate at least 1 hour before serving. Decorate to look like holly leaves with green leaf gumdrops and red cinnamon candies.
Mix well and drop on a greased skillet; turn when bubbly all over. Brown on both sides and serve hot.
In bowl, combine oleo, 1/2 cup granulated sugar and vanilla. Mix flour, 3 tablespoons cocoa, baking powder and 1/2 teaspoon salt and add alternately to first mixture, stirring until well blended. Add nuts.
In a mixing bowl, beat together softened cream cheese, sugar and almond extract. Add eggs, one at a time, beating after each one on low speed. Beat until blended. Pour into ungreased 9-inch pie pan. Bake at 350° for 35 minutes or until knife inserted, just off center, comes out clean. Stir together the sour cream, 3 tablespoons sugar and vanilla. Carefully spread atop hot pie. Cool, then cover and chill until ready to serve. Once cooled, use any pie filling on top.