HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine first 9 ingredients. Microwave, uncovered, on High 1 1/2 to 2 minutes. Stir until sugar dissolves. Whisk in vegetable oil. Cover and refrigerate until serving.
Mix all of the ingredients together and bake 1 hour and 15 minutes at 350°. Ham can be added.
Sift dry ingredients together. Combine eggs, milk and shortening. Combine liquid and dry ingredients. Beat until smooth just before baking. This is a thin batter. Bake in hot waffle iron. Makes about 10 waffles.
Cook spinach according to directions on package. Drain well, saving liquid. Melt butter over low heat. Add flour, stirring until blended and smooth. Add onion and cook until soft (but not brown). Add liquid slowly, stirring constantly, to avoid lumps. Cook until smooth and thick. Add seasoning and cheese which has been cut in small pieces. Stir until blended. Combine with cooked spinach. Put in casserole dish and top with bread crumbs. Dot with butter. Cook 30 minutes at 350°. You can make the night before serving or it freezes well.
Coat pork chops with Shake 'n Bake; put in pan and bake about 45 minutes at 350°. Turn pork chops over and top with sliced onion and pour gravy or broth over top. Cover and continue baking for 1 hour or until tender.
Combine ingredients, except butter and lemon juice, and let stand while preparing pastry. Line deep pie pan with pastry; add filling, dot with butter and drop lemon juice over top of pie. Cover with top crust. Bake for 35 to 45 minutes at 425°.
To peel tomatoes, dip them in boiling water for 30 seconds. Plunge into cold water. Slip skins off. Chop tomatoes. Combine chopped tomatoes with onion, olive or cooking oil, green chili peppers, vinegar, salt and pepper. Cover; refrigerate several hours or overnight, stirring occasionally. Serve as a relish. Makes about 3 cups.
Mash whole tomatoes in bowl; add eggs, crackers, salt and pepper to taste, and sugar. May need more crackers to make mixture just stiff enough to hold together like salmon cakes. Fry until golden on each side. A different dish with bacon or ham for breakfast or lunch.
Beat the egg yolk with 1/2 cup milk. Chop the ham and onions. Heat the oil in a saucepan and saute the ham and onions over a low heat until the onions are transparent. Stir in the flour and the remaining 2 cups of milk. Add the crabmeat and salt and pepper to taste. Very slowly, pour in the egg yolk mixture and the sherry. Beat the egg white until stiff and gently fold into the crabmeat mixture. Pour the entire mixture into a well buttered dish and bake in a 350° oven for about an hour.
Mix pudding and milk until it thickens. Add Eagle Brand milk and Cool Whip. Layer in a large dish beginning with vanilla wafers, sliced bananas, pudding and repeat. Refrigerate.
Ham and Swiss: Thinly sliced ham and Swiss cheese slices, garnished with Dijon mustard.
Remove skin from chicken and slice into thin strips. Trim green onions and slice thin. Slice carrots thin. Dice green pepper. Saute chicken quickly in vegetable oil until it turns white. Stir in green onions, pepper and carrots. Saute 2 minutes. Stir in soy sauce; cover and cook about 3 minutes until vegetables are crispy tender. Blend cornstarch into chicken broth until smooth. Stir into meat and vegetable mixture. Cook, stirring constantly until sauce thickens and boils, about 3 minutes. Serve over rice.
Combine cream cheese and sour cream. Place in bottom of deep dish pie pan. Pour salsa on top. Place chopped red and green pepper on top of salsa and then shred cheese and put on top of peppers. Serve with nachos
Preheat oven to 350°. Peel apples. Slice in a glass pie plate. Mix 2 tablespoons sugar and cinnamon together. Sprinkle over apple slices. Mix the rest of the ingredients together; pour over apples. Bake for 45 minutes.
Be sure macaroni has been rinsed with cold water and is completely cooled. Mix with remaining ingredients. Keep refrigerated. Will keep for several days.
Mix butter, sugar, eggs, milk and flour, then add vanilla and lemon. Pour into greased tube pan. Bake at 300° for 1 hour and 40 minutes. Do not open oven while cooking.
Dissolve yeast in lukewarm water. Add cake mix and flour. (You may need more flour to handle dough.) Knead dough; let rise to double in bulk. Knead and make into cinnamon rolls. Let rise again. Bake at 350° for 15 to 20 minutes.
Combine sugar, cinnamon, and nutmeg; set aside. Beat egg whites (at room temperature). Add salt at high speed of electric mixer for one minute. Gradually add sugar mixture, 1 tablespoon at a time beating until stiff peak forms. Fold in walnuts. Drop by teaspoonful onto lightly greased cookie sheets. Bake at 250° for 35 to 40 minutes. Yields 2 1/2 dozen.
Pull biscuit layers apart (10 biscuits make 20 pieces or dumplings). Stretch each layer of biscuit over your fingers, place an apple wedge on it. Sprinkle with cinnamon; fold over and seal. Place in pan. Let water, sugar and margarine come to a boil. Pour over dumplings and bake at 350° until golden and apples are tender.
Brown beef in skillet and drain off fat. Put all ingredients in crock-pot. Stir thoroughly. Cover and cook on low for 6 to 9 hours or on high for 3 hours.
Saute chopped onion in 2 tablespoons oleo. Drain Veg-All. Mix Veg-All, Cheez Whiz and onion in baking dish. Melt oleo. Crumble crackers and toss in melted oleo to coat. Sprinkle on top of Veg-All mixture. Bake at 350° until mixture begins to bubble and brown.
Heat oven to 250°. Melt butter in large shallow pan over low heat. Stir in Worcestershire sauce and seasoned salt. Add ingredients and mix over low heat until all the pieces are coated. Heat in the oven for 45 minutes, stirring every 15 minutes. Spread out on paper towels to cool. Pour into bowl and serve.
Cut chicken into strips. Melt margarine in large skillet; add chicken, vegetables and seasonings. Cook over medium heat, stirring occasionally, 10 minutes or until chicken is tender. Add 2 tablespoons wine. Simmer 5 minutes.
Mix ingredients together as given. Bake in tube pan for 45 minutes at 350°. Cool completely before frosting.
Beat egg whites and salt together until stiff. Cook sugar, water or water & syrup mixture along with vinegar over low heat until sugar is dissolved. Then cook quickly until hard ball stage, 238 degrees. Pour syrup mixture over eggs in a thin stream. Beat constantly until thick and creamy. Add vanilla and nuts.
In a square baking dish (cake pan), layer the lettuce, green onions, green pepper, celery, peas, bacon bits (save 2 tablespoons) and cheese (save 1/4 cup.)
Combine pineapple juice, egg, sugar, vinegar and flour. Cook over low heat until thickened. Cool. Toss pineapple and apples together. Add cooled custard and Cool Whip. Add peanuts last. Sprinkle finely chopped peanuts on top, if desired.
Cook carrots in water until tender. Drain. Melt Velveeta and butter together. Mix with carrots. Pour into casserole dish. Sprinkle crumbled Ritz crackers or saltines over top. Bake at 350° until bubbles.
Place all beans in a crock-pot; brown ground round and put into crock-pot. Brown bacon and onion together; put into crock-pot. Stir in all remaining ingredients. Cook for 2 to 3 hours on low heat.
Cream butter, sugar, salt, egg and vanilla together. Sift flour, baking powder and soda. Add to creamed mixture. Fold in nuts and cherries. Drop by teaspoonfuls onto cookie sheet that has been sprayed with Pam or lightly oiled. Bake for 10 minutes at 375°.
Melt butter in pan. After this, add rest of ingredients and put into a well-greased pan. Bake at 325° for 25 minutes.
Arrange cake pieces in buttered 9-inch cake pan or large bowl. Dissolve jello in boiling water; stir in strawberries. Whip cream and fold into jello mixture. Pour over cake pieces and refrigerate for 3 to 4 hours or until set. Yield: 6 servings.
Brown and drain hamburger. Add rest of ingredients. Simmer for 1 hour, stirring often.
Brown beef in medium saucepan. Season with salt and pepper. Drain. Mix all remaining ingredients in with meat and simmer for 30 minutes, stirring often. Serve over fresh pasta.
Preheat oven to 325°.	Grease and flour a 10-inch tube or 12-cup Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together; pour batter over nuts in pan. Bake for 1	hour. Set on	rack to cool.	Invert on serving plate. Prick top; drizzle and brush glaze evenly over top and sides.
Do not peel apples. Dice apples, cut oranges into small pieces and slice bananas. Combine pineapple juice, juice of lemon and desired amount of sugar into saucepan. Add cornstarch to thicken. Cook until clear. Cool. Add to fruit, mix well. Continue to chill. Serve in champagne glasses. Top with cherries and sprig of mint or holly leaves.
Pour pineapple in casserole. Save juice. Mix sugar and flour. Sprinkle over pineapple. Pour juice over mixture. Sprinkle cheese over mixture. Mix crackers and butter. Spread over top. Bake at 350° for 30 minutes.
Combine sugar, salad oil and eggs. Sift and measure flour; sift with salt, soda, cinnamon and baking powder and stir into creamed mixture, blending well. Add nuts. Pour into greased and floured large loaf pans. Bake at 350° for 1 hour. Makes 2 large loaves.
Mix all ingredients except almonds. Place mixture in buttered 9 x 12-inch casserole dish. Refrigerate overnight. Remove one hour before baking. Place almonds on top and bake 40 to 45 minutes at 350°.
Layer in a 13 x 9-inch baking dish half the hamburger, half noodles, half of both cheeses and 1 can sauce; repeat layers. Cover and bake about 1 hour at 350°.
In 9-inch pie plate, melt oleo; add wafer crumbs until mixed well. Press on bottom and up sides of pie plate. Bake at 325° for 12 minutes.
Line 1 1/2-quart bowl with plastic wrap. Mix 1/2 of the whipped topping with food coloring in another large bowl until well blended. Spread on bottom and up sides of prepared bowl. Freeze 30 minutes or until firm.
Blend eggs, pineapple juice, sugar, flour and vinegar until smooth. Cook over medium heat until sauce thickens and remove from heat. In large bowl, blend all fruits and nuts. Pour egg sauce over fruit and nut mixture and blend well. Chill and serve. Serves 4.
In a large (10 to 12-inch) frypan, heat olive oil. In the heated oil, saute onion and green pepper until onion is transparent, but not brown. Remove onion and pepper from pan and keep warm.
Thaw spinach and place in a large bowl. Add eggs, kielbasa and cheese. Mix thoroughly and distribute evenly in the two pie pans. Bake at 350° for 30 to 45 minutes.
Drain three bean salad, and then add all other ingredients mixing them in 10-inch Dutch oven. Heat for 30 minutes.
Line pan with graham cracker crumbs. Next 1 layer of bananas sliced. Mix 2 cans of Eagle Brand with 2/3 cup lemon juice then pour over bananas. Next 1 layer of crushed pineapple drained. One layer of crushed nuts. One layer of Cool Whip. Top with maraschino cherries.
Grease 9 x 13-inch pan. Preheat oven to 350°. Boil chicken and break into small pieces; put in pan. Mix together soup and sour cream; pour over chicken. Add Stove Top dressing (dry). Sprinkle about a teaspoon of the spices on top of dry stuffing. Pour chicken broth over entire mixture and bake about 45 minutes.
Cream shortening and sugars; add eggs. Beat well. Put 3 cups oatmeal through grinder. Combine this with other 3 cups. Sift flour, soda and salt together; add this to the creamed mixture. Add all oatmeal and hot water to this. Mix well. Chill dough 30 minutes.
In saucepan over medium-high heat, cook garlic and margarine for 3 minutes. Add broth and tortellini. Heat to boil. Reduce heat; simmer 10 minutes. Add spinach and tomatoes. Simmer 5 minutes. Serve topped with Parmesan cheese.
Bring the pineapple and sugar to a good, rolling boil. Take from heat. Add the lemon Jell-O and salt. Let cool until jelled. Let milk (in can) chill while the Jell-O mixture is cooling. When Jell-O is beginning to set, whip the can of milk. Fold into Jell-O mixture.
Preheat the oven to 450°. Stir the Bisquick baking mix, sugar, butter and milk into a soft dough. Gently smooth the dough into a ball and place on a floured, cloth-covered board. Knead 8 to 10 times. Roll the dough 1/4-inch thick. Cut this with a floured 2-inch cutter. Form rounds into pumpkin shapes, using extra dough for the stems. Bake these on an ungreased baking sheet for 6 minutes. Let them cool and then frost with Orange Frosting. Decorate with licorice and candies to resemble jack-o-lanterns.
In a medium-size bowl, combine the raspberries with 1 tablespoon of the sugar and set aside. In another medium-size bowl, combine the yogurt, cocoa powder and remaining 1 tablespoon sugar, whisking until smooth and creamy. Spoon 1/4 cup of the raspberries into 4 (8-ounce) parfait glasses, then sprinkle with 1/2 teaspoon of the wheat germ. Make 3 more layers, ending with the yogurt. Refrigerate for 2 to 3 hours before serving. Garnish with mint sprigs and/or Lite Cool Whip
Mix together and press into pan for crust. Reserve some for topping. Bake at 350° for 5 minutes.
Chop with knife the dried beef and put on wax paper. Mix in a bowl the cream cheese, margarine, onion salt, garlic and chopped green onions. Mix all together and shape into long log. Roll log in dried beef and then put in refrigerator for 1 hour. Spread on Ritz crackers.
Add all ingredients at once and stir until well blended. Pour into baking loaf pan that has been Pam-sprayed. Bake at 350° for 50 minutes.
Fry onions until light golden brown. Beat eggs with milk or water. Combine beef, onions, chili sauce, soy sauce, salt, pepper, chopped water chestnuts, eggs and crushed chow mein noodles. Mix until well blended. Fry balls in 1-inch of oil or broil in oven, turning once. Make balls in shape of small walnut.
Heat soup without water. Add gelatin until dissolved. Add remaining ingredients and mix well. Turn into a well-greased mold and refrigerate.
Cream the butter, sugar and eggs. Add dry ingredients and vanilla. Mix the dates, water, sugar and nuts together. Cook until dates are soft. Cool and either mix in dough or use for filling.
Follow directions on cake mix and add dream whip. Bake cake and let cool and split into 4 thin layers.
Stem, cut and wash beans. Blanch beans and pack in jars (real full). Add salt and lemon juice. Do not add water. Cook in pressure cooker with 10 pounds pressure for 30 minutes. When ready to use, a cheese sauce may be added or brown butter in a saucepan and add onion, bologna pieces or bacon. Then add beans and simmer 5 minutes.
Brown ground beef in skillet. Add canned tomatoes, green pepper, onion, rice, salt, basil and pepper. Cover and simmer 25 minutes, stirring occasionally. Top with cheese and heat until melted.
Finely chop first 5 ingredients. Drain bean sprouts. Combine chopped ingredients, bean sprouts and the next 5 ingredients in a bowl. Chill. Prepare batter for egg rolls. In a mixing bowl, sift together flour, cornstarch and salt. Combine 2 beaten eggs and water; gradually blend into dry ingredients. Beat until smooth. Reserve 1/2 cup batter for sealing egg rolls. Pour about 2 tablespoons batter into crepe pan.
In a jar with a lid, combine the oil, lemon juice, mustard and garlic; shake well. In a salad bowl, combine the romaine lettuce, croutons, parmesan cheese and pepper. Drizzle with dressing and toss to coat.
Mix apples, sugar, cinnamon, season, flour, cornstarch and water. Place apples in pie crust, placing slices of butter inside throughout. Place top crust on top, cut vents. Bake at 350 degrees for 45 minutes to an hour. Tastes great with a scoop of vanilla ice cream!
Heat soup. Stir in remaining ingredients; except chow mein noodles. Heat until desired temperature. Serve over chow mein noodles. Yields 3 to 4 servings.
Take steaks, wash them, mix eggs, milk, salt and pepper. Dip steaks in milk and eggs. Cover with Italian bread crumbs. Brown steaks in iron skillet on medium heat until crisp. Remove from skillet. Place in baking dish and cover with sauce. Place aluminum foil over baking dish. Bake on 350° for 40 to 45 minutes. Remove foil and cover with cheese. Serves 4 to 6.
Place broccoli florets and grapes in bowl. Add sunflower nut meats and onion. Mix mayonnaise, sugar and vinegar. Pour dressing over broccoli mixture. Let set a couple of hours before serving.
Mix together first 6 ingredients, then all the dry ones. Last the chips. Bake at 350° for 10 to 12 minutes.
Blend shortening and both sugars in a large bowl. Beat in vanilla and eggs. Add dry ingredients. Stir in M&M's. Roll in balls. Bake at 350° about 10 minutes.
In saucepan, combine sugar, milk and salt; cook to a boil. Stir small amount of hot mixture into egg yolk (beaten). Return to hot mixture. Cook, stirring constantly, 2 minutes. Mix cornstarch with small amount of water. Add to hot mixture gradually, stirring constantly. Cook until desired thickness. Remove from heat. Add vanilla and 1 cup coconut. Pour into pastry shell and top with meringue.
Melt 6 tablespoons shortening in pan. Add onions and cook 3 minutes. Add meat and cook until done. Remove from heat and add can of sprouts, eggs, 3 tablespoons water and salt. Fry like a thin omelet. Fry on one side, then turn like a pancake and brown other side.
Mix dry ingredients. Pour 1/4 cup of milk in a measuring cup and beat in egg yolks. Clean measuring cup with remaining milk. Cook on medium heat until mixture thickens (full boil). Add butter and cool a little. Add vanilla. Pour into pie crust. Add meringue.
Mix vanilla wafers, powdered sugar and frozen orange juice together. Add butter and pecans. Form into balls and roll in coconut. Refrigerate in a sealed container until ready to serve. Coconut may be tinted for various occasions.
Cream butter; add sugar and flour. Cream until fluffy. Add both syrups and salt. Beat until smooth. Add eggs, one at a time. Beat well after each addition. Fold in pecans and vanilla. Pour into shell. Place in bottom of 350° (preheated) oven for 1 hour and 10 minutes or until puffed and golden brown.
In heavy saucepan, brown rice in bacon drippings until golden. Add remaining ingredients,; stir well and heat until boiling. Cover tightly, reduce heat to simmer and cook until liquid is absorbed and rice is tender (about 20 to 30 minutes). Serves six.
Melt chocolate chips with water in double boiler. Stir in egg yolks and salt.	Stir egg whites until stiff.	Add sugar to egg whites. Stir	egg whites into cool chocolate mixture. Break cake into bite size chunks in 9 x 12-inch baking dish. Cover cake with sauce. Cool for 6 hours. Serve with ice cream.
Pound flour into meat using meat hammer or the edge of a heavy saucer. Brown in oil in large skillet. Add remaining ingredients. Cover and simmer 1 to 1 1/2 hours or until tender.
Combine cornmeal, salt and soda; blend well. Stir in shortening; add sour cream, corn and eggs. Mix well. Spoon half of batter into greased heated 8 to 9-inch heavy skillet. Sprinkle with cheese and chilies; cover with remaining corn bread mixture. Bake at 375° for 35 to 40 minutes or until golden brown.
Bake at 350° on 2 cookie sheets. Roll up like a jelly roll.
Cream shortening and sugar; beat in egg. Add flour and milk, fold in nuts and dates. Pour in greased pan. Bake at 350° for 25 to 30 minutes. Cut into bars and roll in powdered sugar while warm.
Mix all ingredients together. Salt and pepper to taste. Add broth with it. Pour in casserole. Grated cheese may be added to top, if desired. Bake at 350° until bubbly.
Mix all together. Cover with buttered bread crumbs. Bake at 350° for 30 minutes. Saute onion and pepper until tender, then add to mixture.
Mix the first 4 ingredients together, then add flour slowly. Bake at 400° for 10 to 12 minutes.
Mix altogether, heat butter until hot. Pour in mixture, when it begins to thicken around edges, reduce heat. Lift edges as it cooks, with spatula or fork. Increase heat to brown bottom. Loosen edges and fold in half.
Boil peas; set aside to cool. Fry bacon, drain and crumble. Layer 9 x 12-inch glass pan with lettuce, onion, green pepper, peas and 12 ounces mayonnaise spread. Salt and pepper. Sprinkle with Parmesan cheese, shredded Cheddar and crumbled bacon.
Chop the shrimp into small pieces. Soften cream cheese and add the onions, salad dressing and lemon juice. Mix. Add the shrimp and mix well. Use a fork to mix with. Serve with Fritos as this gives the dip the best flavor.
Mix together sugar, celery seed and chili powder. Roll ribs in this mixture and top with tomato soup in baking dish. Bake in 350° oven for 2 hours.
Remove crust from sandwich loaf. Spread mushroom soup straight from can onto halved slices of bread. Sprinkle with Parmesan cheese. Wrap up each slice with 1/3 strip of bacon; hold with toothpicks. Bake at 225° for 2 hours.
Brown meat, onion and flour. Add potatoes and cover 3/4 way full of water in skillet. Bring to boil, reduce heat to simmer for 20 to 25 minutes until potatoes are done. Eat with tortillas. Serves 4.
Brown onion in oil. Mix remaining ingredients. Simmer for 1 1/2 hours.
Mix all ingredients together, except cheese. Pour into buttered baking dish. Top with grated cheese. Bake at 350° for 45 minutes.
Cook squash and mash. Add onion, carrot, soup, salt, pepper and margarine. Pour into buttered casserole dish. Cover with Pepperidge Farm seasoned crumbs. Dot with margarine. Bake at 350° for 30 minutes. You may use broccoli or cauliflower.
Combine all ingredients in a large bowl. Toss gently to coat. Cover and chill at least 2 hours. Makes 6 to 8 servings.
Mix well the apples, cider, honey, brown sugar, buttermilk, eggs and margarine. Add the dry ingredients, mixing well. Bake in a 350° oven for 30 minutes.
Mix all, except olives and bacon. Put in buttered dish and top with olives and bacon. Bake for 30 to 40 minutes at 350°.
Mix together pineapple juice, Tang and instant pudding mixes. Pour over other ingredients. Refrigerate.
Combine first 4 ingredients; let stand 1 hour, stirring often. Add remaining ingredients. Grease and flour large cookie sheet with sides. Bake at 350° for 25 to 30 minutes. Dust top with powdered sugar after baking.
Mix sugar, melted margarine, eggs, and bananas. Add dry ingredients and nuts. Bake at 325° for 1 hour and 15 minutes.
First boil and debone chicken. Mix together chicken, soups, sour cream and Ro-Tel tomatoes. Roll mixture into tortillas and place into casserole dish. Top with Cheddar cheese and Mozzarella cheese. Bake at 375° for about 15 to 20 minutes.
Mix 1/3 cup margarine, cake mix and egg. Bake in a 9 x 13-inch pan at 350° for 12 to 18 minutes. Melt 1/4 cup margarine, corn syrup marshmallows, peanut butter chips and vanilla. Pour melted mixture over cake. Sprinkle peanuts and Rice Krispies over melted mixture.
Layer like recipe calls for. After bell rings on rice cooker, add 1/2 cup green onions and parsley. Stir thoroughly. Cover and let steam at least 30 minutes. (Use at least 8 cups rice cooker.)
Cut pickles an inch thick (half if necessary). Pour boiling saltwater over them. Let stand overnight. In the morning, rinse off in cold water. Put pickles in a kettle with weak vinegar and heat thoroughly; drain off and put in another kettle with 1 pint vinegar, celery seed, sugar, turmeric and red pepper. Boil this a few minutes and put in jars. Put a slice of onion on top and a pinch of powdered alum. (I put more onion in and cut them up in the kettle with the pickles.)
Cream shortening and sugar together. Beat eggs until light and add mashed ripe bananas and lemon juice. Blend with creamed mix. Sift flour, baking powder and salt together and mix quickly into mixture. Add nuts and bake in greased loaf pan in moderate oven (350°) about 1 hour and 15 minutes.
Put broth, onions, salt and pepper, potatoes and instant potatoes in pan. Stir. Cook, uncovered, on high until fork-tender. Turn to low, then add butter and half and half and stir. Simmer, covered, 30 minutes. Put soup in bowl. Top with chopped green onions, shredded Cheddar cheese and crumbled bacon.