HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute chopped onion in oleo. Add celery seed. In casserole dish, mix soups and rice. Add onion mixture and broccoli, drained. Spread Cheez Whiz on top. Bake uncovered at 375° for 45 minutes.
Mix and pack first four ingredients in a 9 x 13-inch pan and bake at 325° for 15 minutes. Dissolve 1 package Knox gelatine and 1/4 cup cold water and set aside. In a saucepan, combine milk, cornstarch, vanilla, salt, 1 cup sugar, egg yolks and poppy seed. Boil over medium heat until thick. Remove from heat. Add gelatine and allow to cool. Take 5 egg whites and beat with cream of tartar and 1/2 cup sugar until stiff. Fold into cooled mixture and pour over crust. Top with whipped cream, can put chopped nuts on top. Refrigerate until set about 2 to 3 hours.
Grease a Bundt pan and sprinkle with coarse chopped nuts (pecans); add rolls. Sprinkle with dry pudding. Melt and mix together brown sugar and butter. Pour over rolls. Cool and let rise overnight or at least 1 hour. Bake at 350° for 30 minutes.
Put chopped onion and butter into a 3-quart boiler and cook until tender, stirring to keep from scorching, then add the seasoned meat to boiler. Stir until the meat is brown. Add one can of beer and one clove of garlic. Reduce the heat. Simmer until meat is tender. Remove the clove of garlic and add flour to thicken gravy. Add a little water to keep gravy smooth. Stir constantly. Remove from the heat. Serve warm with mashed potatoes, rice or egg noodles.
Combine first 5 ingredients and place in greased baking dish. Combine crackers and margarine. Sprinkle over Veg-All mixture. Bake at 350° for 20 to 25 minutes.
Combine evaporated milk, sugar, egg yolks, margarine and vanilla; stir over medium heat until thickened (about 12 minutes). Add coconut and pecans; beat until thick enough to spread. Makes 2 1/2 cups. Great over German chocolate cake.
Heat milk and cream to scalding. Just before serving, melt butter in saucepan. Add oysters with liquid. Cook gently, just until oyster edges curl. Add to scalded milk and cream. Season with salt and pepper. Serve immediately with oyster crackers.
Place cake layers, top sides up, in two clean 8 or 9-inch layer pans; prick each cake with large two pronged fork at 1/2-inch intervals. Dissolve gelatin in boiling water. Add cold water and spoon over cake layers. Chill 4 hours. Dip one pan in warm water for 10 seconds; unmold onto serving plate. Frost. Unmold second layer; place on first layer. Frost. Refrigerate. Garnish as desired.
Heat oven to 350°. Grease and flour 8 x 8-inch pan. Cream together sugar and butter. Add egg and beat well. Combine salt, flour and baking powder. Combine milk and vanilla. Add flour mixture to egg mixture alternately with milk and beat well. Pour into prepared pan. Dot with brown sugar and butter. Bake 30 minutes at 350°.
Mix together and cook 1 minute. After it starts to boil don't overcook and then add 1/2 jar of peanut butter and put in 2 tablespoons of marshmallow cream. Mix together and put in pan.
Mix first 5 ingredients as for pie crust. Add sugar to water and sprinkle yeast on top. Heat milk to lukewarm. Add well beaten eggs and yeast mixture to milk. Mix it all together with flour mixture. Knead until smooth and elastic, 7 to 9 minutes. Let rise in covered bowl for 1 hour. Punch down and form into 40 balls. Bake in a 375° oven for about 10 minutes.
Spread softened cream cheese on the ham; make sure you spread it all over the ham slice, then put 1 spear of asparagus at one end. Roll up and lay it down, with the rolled side down, in a large 9 x 13-inch pan. Keep making the ham wrap-ups until all ham is used up. Put in refrigerator overnight.
Melt the 1 pound chocolate in the top of a double boiler over hot water. Remove from heat as soon as it is fully melted. In a small saucepan, bring whipping cream to a boil; measure the temperature with a candy thermometer. Let whipping cream cool to about 150°, about 1 minute. Pour the warm, melted chocolate into a large mixing bowl; add melted shortening and mix well. Add flavoring to hot cream; add the hot cream at one time to the chocolate.
Cream sugar and shortening. Add eggs and beat by hand. Sift flour, salt and cocoa; add to mixture. Mix and add vanilla and nuts. Bake at 350° for 30 to 35 minutes. Remove from oven and spread marshmallow cream over cake and return to oven until melted. Cool. (Pan size 9 x 13-inches.)
Cut rolls in half. Mix margarine, mustard, poppy seed and Worcestershire sauce together. Add ham. Spread on bottom half of rolls. Sprinkle cheese on top. Place top half of rolls over cheese. These can be frozen; if you do, thaw completely before heating. Cook at 300° to 350°.
Prepare noodles; drain and rinse. Add vegetables and cheese. Add dressing; mix well.
Combine all ingredients in 2-quart casserole dish. Bake at 350° for 1 hour.
Cream the cream cheese, egg yolks and sugar. Roll bread slices with a rolling pin. Spread mixture on bread; roll like jelly roll. Dip in melted butter (2 sticks melted at a time). Roll in sugar and cinnamon. Bake at 400° for 10 to 15 minutes. Let cool; cut into bite size pieces.
Mix the milk, pop and pineapple all together at once; put into 1 gallon ice cream freezer. Pack with crushed ice and salt and turn freezer, about 15 minutes. Makes 1 gallon.
Mix flour, sugar, butter and Crisco, then add eggs and mix well. Combine soda in buttermilk and add to first mixture, then add flavoring. Drop on greased cookie sheet and bake at 350°.
Fry bacon. Crush and let drain. Cut cauliflower into small pieces. Cut onion into small pieces and mix with cauliflower. Drain can of peas and mix in with the peas. Mix all together, then add the bacon bits. After well mixed, add mayonnaise to taste.
Cut turkey breast in strips with the grain. Soak overnight or for several hours in remaining ingredients. Cook on grill. Baste often until done.
Combine first 4 ingredients, mix well. Roll into balls and chill. Melt chocolate and paraffin in double boiler. Dip balls in mixture. Put on wax paper.
Preheat oven to 375°. Brown meat and onion in large skillet sprayed with nonstick cooking spray. Add mushrooms; simmer and stir 5 minutes. Add garlic, tomatoes and tomato sauce and simmer 5 more minutes. Add spaghetti sauce mix and stir. Pour mixture over spaghetti and mix. Pour half the mixture into large casserole sprayed with nonstick cooking spray. Sprinkle with Mozzarella cheese and add remaining spaghetti mixture. Top with Parmesan and bake at 375° for 30 to 35 minutes. Recipe makes 8 servings. Ultra low-fat.
In a 9 x 13-inch pan, layer in order bread, sausage and cheese. Combine remaining ingredients and pour over top of cheese. Refrigerate overnight. Bake at 350° for 45 to 50 minutes.
Saute meat and onion. Then add chili powder, salt, tomato sauce, rice and 1 cup cheese and simmer about 2 minutes. Pour in a 9 x 13 x 2-inch casserole dish. Put Ro-Tel tomatoes with juice on top (cut up tomatoes). Top this with 1 cup of cheese. Bake 30 minutes at 350°.
Boil salt meat for 1/2 hour to get excess salt out; drain and rinse. Add salt meat and soup meat in pot filled about 3/4 full of water. Let this come to a full boil and remove bubbles from top of soup until there are none left. Add seasonings (onion, celery, bell pepper and a little garlic), Ro-Tel, tomatoes, tomato sauce and rice. Let all of this cook about two hours or until meat is almost tender. Add as much fresh corn (which has already been cooked), frozen corn (as is in package) or canned corn as you like. When all of this has come back to a boil, cook another 30 minutes. Eat and enjoy!
Cream together sugars	and margarine. Add eggs and vanilla; beat well. Add dry ingredients to creamed mixture. Chill. Divide into thirds. Shape into 3 bars (2 x 2-inch) and freeze. To cook: Slice 1/4 inch slices. Bake at 350° approximately 8 to 10 minutes. Do not overbake.
Mix all ingredients well and place in a greased casserole dish. Bake for 1 hour at 350°.
Mix all. Works great in mint molds. Store in airtight container. Store in cool place. Not refrigerator.
Mix well and flour in one 9-inch pie shell. Bake at 320° for 45 minutes.
Peel onions; slice and arrange in bottom of 3-quart baking dish or crock-pot. Sprinkle with salt and pepper. Peel potatoes and slice as if to fry. Put pieces over onions, salt and pepper. Crumble raw hamburger over potatoes; sprinkle with salt and pepper. Sprinkle rice over hamburger. Pour kidney beans and juice over top. Spread tomato soup over top and cook 3 hours or all day on low. DO NOT STIR!
In a large bowl, cream the first three items until light and fluffy. Set aside. Mix the next three items and blend into first mixture. Fold in apples and nuts. Bake in a greased and floured nine-inch square pan at 325° for 30 to 35 minutes.
Preheat oven to 350°. Turn down TV. Remove toys from countertop. Measure 2 cups flour. Remove Nikki's hands from flour. Vacuum mixture from floor (Melinda spilled). Get an egg. Answer telephone. Separate egg. Grease pan. Salesman at door. Answer telephone again. Put baking powder, salt and flour into sifter. Put mess in sink. Call the bakery. Take an aspirin.
Place onions, tomatoes and bell pepper in a bowl. In a saucepan, bring all other ingredients to a boil. Boil for 1 minute only. Pour over vegetables and chill. Good with grilled steaks.
Beat together with spoon sugar, oil and cinnamon. Mix dry ingredients and add to sugar-oil mixture.	Fold in apples and nuts. Place in large aluminum pan and sprinkle with butterscotch morsels. Place in oven and bake 1 hour at 350°.
Pat ham slices with paper towel to be sure they are dry. Spread thin layer of softened cream cheese on one side of ham. Place whole gherkin along short side of ham. Roll across. Slice the ham roll into 3/4-inch pieces. Serve.
Put all together in 1 cooking bag. Put in roaster with cover on. Bake at 350° for 1 1/2 hours. Pour over rice or noodles.
Combine all ingredients in large saucepan. Bring to boil; cook, uncovered, for two minutes. Pour into hot sterilized jars, leaving 1/4-inch headspace. Adjust lids. Process in boiling water bath for 10 minutes.
Heat shortening or oil in heavy skillet over low heat. Arrange a layer of sliced potatoes and sliced onions; repeat. Sprinkle with salt and pepper. Cover tightly. Cook over low heat for 15 minutes. Uncover and increase heat slightly; saute for 10 minutes longer or until potatoes are crisp and brown on underside. Do not stir. Fold in half as with an omelet. Serve on a hot platter.
Place chicken and water in oven; cover and cook 15 to 20 minutes or until tender. Drain and remove chicken from bone. Coarsely chop and set aside. Drain pineapple and reserve juice. Coarsely chop apple. Dip in pineapple juice to prevent discoloring. Combine chicken, pineapple, apple, grapes and mayonnaise; mix well. Cover and chill 2 hours. Serve on lettuce leaves. Serves 6.
Take 10 slices of bread, cut off crusts and cube. Put 1/2 of the cubes into an ungreased 9 x 13-inch glass baking dish. Take one package of cream cheese and cube; lay on top of cubed bread. Add remaining cubed bread and second package of cubed cream cheese to top. Beat eggs well; add maple syrup and fold into eggs. Add milk. Pour over bread and cream cheese mixture. Put into refrigerator overnight. Bake in the morning at 375° for 40 to 45 minutes.
Press pecans into pie crust. Bake crust until light brown. Mix soft cream cheese and powdered sugar. Blend in Cool Whip and pour into crust. Top with blueberries. Makes 2 pies.
Melt butter. Blend in flour. Add tomatoes (broken into pieces), salt and sugar. Cook 5 minutes until thick. Pour over thinly sliced unpeeled zucchini in greased 2-quart casserole. Sprinkle with Parmesan cheese. Bake 1 hour at 350°.
Mix well; pour into 9 x 13-inch pan (greased). Bake 40 to 45 minutes at 350° (325° for glass).
Cream butter and 1/2 sugar. Add egg white (beaten until fluffy, but not stiff). Gradually add remaining sugar. Use flavoring, if desired.
Mix all ingredients and cook on low heat until ball forms, about 3 to 5 minutes and stir. Let cool. Knead until smooth. Divide; add food coloring as desired. Store in airtight container in the fridge.
Mix pudding and milk and beat until thick. Pour into crust. Top with Cool Whip. Chill.
Heat oven to 375°. Have 10-inch pie pan ready. Crumble sausage and lightly brown, breaking up clumps. Drain fat. Spoon into pie plate. Top with hash browns then sprinkle with cheese. Beat eggs, milk and pepper. Sprinkle with Parmesan cheese. Bake 30 to 35 minutes until slightly puffed and knife inserted in center comes out clean.
Blend eggs, sugar and margarine together. Then add flour. Add nuts and pour into a well greased 9 x 13-inch pan. Bake at 350° for 20 minutes.
Preheat oven to 375°. Cream margarine, egg and molasses together. Add remaining ingredients, stirring the oats last. Drop dough by teaspoonful 2-inches apart on an ungreased cookie sheet. Bake 8 to 10 minutes. The cookies will puff up and fall. When done, remove from oven just after they fall. If cookies are overbaked, they will be crisp, but not chewy. Allow to stay on cookie sheet for 1 to 2 minutes before removing. Store in a tightly covered container. Makes 3 dozen cookies.
Saute garlic, onion and fresh parsley in oil for several minutes. Add tomato, sauce, chicken broth, beef broth and spices. Cook over low heat for 30 seconds. Add tortilla chips and cook for 5 to 10 minutes. Ladle into bowls and top with cheese and fresh diced tomatoes. Serve immediately so the chips don't get too soggy.
Brown chops in skillet. Combine sour cream and soup in skillet chops were browned in. Add onion and water.
Brown meat and onion in large skillet. Add vegetables, beans and sauce. Heat through. Cover with mashed potato mixture. Spread with grated cheese. Bake at 350° for 20 minutes or until cheese is melted and potatoes are set. Serves 5.
Mix sugar, margarine, milk and cocoa; boil for 1 1/2 minutes. Remove from heat and add oatmeal, peanut butter and vanilla. Blend well and drop by spoonfuls onto wax paper. The cookies will harden and no baking is necessary.
Beat cream cheese and sugar until blended well. (Use electric hand beater; make sure mixture is soft.) Add eggs, sour cream and vanilla; mix well until smooth. Pour mixture into graham cracker shells (should be filled about halfway). Place on trays and	bake in oven at 350° for 25 to 30 minutes until lightly brown on top. After cooling they will shrink into shells. Refrigerate until cold.	Cover with fruit topping of choice.	Cut into 6 or 8 portions and decorate with whipped cream.
Cook noodles. while noodles are cooking melt butter and cream in small saucepan. As soon as butter melts add parmesan cheese, salt and pepper. Keep warm over low heat. Drain noodles and return to pan. Pour sauce over. Toss gently until evenly coated. Saute shrimp and garlic in butter. Add shrimp to noodles. Toss and serve.
Heat oven to 375°. Beat eggs, sugar, salt, butter and syrup with beater. Stir in nuts. Pour into pie shell. Bake 40 to 50 minutes or until golden brown.
Sift the dry ingredients into a large bowl and then add the pecans (freshly shelled, if possible). In another bowl, vigorously beat the eggs and when they're thick and frothy, add the milk. Stir the beaten egg mixture into the dry ingredients. Pour the batter into a well-greased 8 x 4-inch wax pan or a 1 1/2-quart casserole dish and bake in a preheated 350° oven for 1 hour. Remove from the pan and cool on a wire rack.
Combine flour, salt and cream of tartar in a saucepan. Mix liquids and gradually stir into dry ingredients. When mixture is smooth, cook over medium heat, stirring constantly, until a ball forms. Remove from heat. Knead until smooth. Do not eat!
Make ball; knead. Round into ball. Place into bowl. Let sit 30 minutes. Split into pieces, 4 or so. Use lots of flour to keep dough from sticking to anything. Roll out into a large sheet (thin). Let sit another 30 minutes or so. Flour well. Take one sheet, place on board, flour top of sheet; place another on top and also flour. Roll up and press into place a little. Take a knife or some sharp cutter and cut at any width you prefer, 1 1/2-inches. Let noodles dry more extensively. Then either store or cook.
Cook ground beef and drain. Add chili beans, Mexican style sauce and water. Cook 15 minutes. Roll or pat biscuits out and form over bottom side of muffin pans (greased) to make cups. Bake cups. Put meat sauce in. Top with cheese, lettuce, taco sauce, etc.
Sift flour, sugar, salt and baking powder. Add milk. Pour batter into an 8 x 12-inch pan. Mix cherries and 3/4 cup sugar, pour over batter. Bake 45 minutes at 350°.
Cream the sugar, butter and eggs. Add buttermilk and dry ingredients. Blend well. Add bananas and pecans. Pour into well-greased tube pan. Bake 1 hour and 30 minutes at 350°.
Cream butter and both sugars. Add oil; cream. Add vanilla and eggs. Stir in dry ingredients. Make into balls. Roll in sugar; flatten out with a glass dipped in sugar.
Place sugar and milk on low heat and bring to a boil, stirring constantly. Start timing and boil 7 minutes, stirring constantly. Remove from heat and add marshmallows and peanut butter. Pour into a large pan that has been buttered. This hardens fast, so have everything ready and work fast when removed from heat.
Boil sweet potatoes until very tender. Remove skins. Mix with other ingredients. Pour into unbaked pie shell and bake at 450° for about 10 minutes. Reduce temperature to 350° and continue cooking for about 30 minutes or until silver knife comes out clean.
Mix all ingredients thoroughly. Drop in hot oil and fry about 5 minutes or until thoroughly cooked.
Saute onions in half of margarine. Mix all other ingredients together, except crushed corn flakes and half of margarine. Pour in a large casserole dish (9 x 13-inch). Melt the remaining margarine and combine with corn flake crumbs. Sprinkle over top of potato mixture and bake at 325° for 1 hour.
Shred cabbage to desired consistency. Add drained pineapple; save juice. Mix juice with 1 cup mayonnaise and mix with cabbage. Even the kids love it.
Preheat oven to 325°. Cream butter and sugar. Add eggs one at a time and then add flavoring. Set aside. In another bowl, sift flour with baking powder. Alternate adding evaporated milk and flour mixture to the butter mixture. Mix well. Pour into a well greased and floured tube pan. Bake for approximately 1 hour and 15 minutes.
1. Heat wok with oil, ginger, garlic and salt over high heat for 10 seconds.
Peel crawfish tails, reserving heads. Make a stock by boiling heads in 2 cups water for 5 minutes. Saute tails and green onions in butter until hot. Add 3 to 4 tablespoons of the stock and the cream. Heat but do not boil. Should be slightly thick. Cook pasta. Add sauce and toss. Heat over medium heat. Serve immediately. Shrimp can be used in place of crawfish.
Combine sugar and milk and boil 10 minutes, stirring constantly. Remove from heat and add Hershey bars and chocolate chips. Then add Marshmallow Creme and nuts. Pour into buttered dish and cool. Makes 5 pounds of candy.
Roll chicken in flour. Fry in oil. When cool, place in a baking dish. Bring rest of ingredients to a boil (except lemon juice). Add the lemon juice after you take pot off heat. Pour the sauce over the chicken in the baking dish. Cook at 325° for 45 minutes. Turn after about 20 minutes.
Preheat oven to 350 degrees. Prepare crust (below) and place in freezer for 5 minutes.
Mix all together, except cheese and potato chips. Put into a greased baking dish. Sprinkle grated cheese over top, then potato chips. Bake in a 350° oven for 30 minutes. May need to double recipe.
Do not use sugar if you use presweetened Kool-Aid. Combine all ingredients, except ginger ale, and place in freezer. Stir often. Do not freeze solid; let make slush. Add the ginger ale just before serving.
Dissolve gelatin in hot water. Blend in mayonnaise, cold water, vinegar and salt. Chill until partially set. Beat until fluffy. Add remaining ingredients. Pour into individual molds or a 1-quart mold. Chill until set. Unmold and garnish with radish slices. Serves 6 to 8.
Cut bacon into small pieces and fry until crisp. Drain, reserving 3 tablespoons drippings. Add flour, sugar, salt and pepper; blend well. Add water and vinegar and stir. Cook until thickened. Add bacon and remaining ingredients. Toss lightly. Serve warm.
Dissolve chocolate in 5 teaspoons boiling water. Cream shortening and sugar; add eggs, one at a time, mixing well. Mix flour and baking powder. Add alternately with milk; mix thoroughly. Stir in vanilla. Grease three layer cake pans. Bake at 350° until done for 25 to 30 minutes.
Mix first five ingredients in a heavy 2-quart saucepan. Cook, stirring constantly, over medium heat to a boil. Boil and stir five minutes more. Stir in chocolate pieces until melted. Stir in vanilla and cut-up nuts.
Heat oven to 350°. Mix crumbs, sugar and margarine. Press mixture firmly against bottom of a 9 x 9 x 2-inch pan. Bake 10 minutes; cool.
Melt butter in microwave and stir in other ingredients. Place chicken in casserole. Pour sauce over chicken. Bake at 325° for 1 1/2 hours.
Combine all ingredients. Spray muffin pan with vegetable oil spray. Fill each cup 2/3 full. Bake at 400° until browned.
Mix all ingredients together. If too dry, add 2 Tbsp. (+/-) water. Drop by tablespoonfuls onto cookie sheet. Bake at 350° for 10 to 12 minutes or until golden brown.
Combine the yeast and warm water. Mix together the salt, sugar, powdered milk, eggs, melted butter, flour and yeast mixture. Mix in mixer with dough hooks for 3 or 4 minutes or knead by hand 10 to 12 minutes. Let rise 1 1/2 hours in greased bowl in oven (with light on only). Cut dough in half. Roll each half out to circle. Spread with melted butter. Cut in fourths. Cut each fourth in half. Start at big end and roll up crescent. Let rise 1 hour. Bake on lightly greased cookie sheet at 400° for 10 minutes. Makes 32 crescent rolls.
Cook noodles until tender. Drain and let them cool. Chop crab sticks and shrimp in bite size pieces. Separate crabmeat. Chop celery. In a large bowl, add the chopped celery, parsley flakes and Hellmann's mayonnaise to the seafood. Chill for 1/2 hour. Ingredients may be added to your taste.
Cook and drain the spinach. Mix all ingredients together. Form into small balls. Bake for 20 minutes at 350°.
Mix thoroughly all ingredients. Pour into ice cream maker. With 2 bags of ice and 1 box of rock salt and a towel to cover ice cream maker, mix thoroughly. Let sit for 30 minutes before serving.
Whip milk until light and fluffy. Add softened cream cheese and whip until smooth. Add mayonnaise and mix. Fold in cheese and chill.
Add more garlic powder, oregano and onion to flavor to your taste. Place all ingredients in crock-pot. Cook at least 6 hours. Remove meat and flake with fork. Put meat back into crock-pot and let simmer for another 10 to 20 minutes. Serve on poor boy buns with Mozzarella cheese.
In a saucepan, combine carrots, water, butter, salt, sugar and pepper. Cover and simmer until carrots are crisp-tender, about 10 minutes. Drain liquid into a small saucepan; set the carrots aside and keep warm. Bring liquid to a boil. In a small bowl, combine flour and cream until smooth; slowly add to liquid, stirring constantly. Simmer for 10 minutes, stirring occasionally. Pour over carrots; stir in dill. Cover and let stand for 15 minutes before serving.
Place bread on a cookie sheet. Bake in a 350° oven for 5 minutes. Turn; bake an additional 3 to 5 minutes or until dry. Cut into cubes (should have about 4 cups). In a large bowl, beat eggs; add pumpkin, milk, sugar and spices. Mix well; then add bread cubes. Let sit for 5 minutes; then add raisins. Pour into a buttered 1 1/2-quart baking dish. Bake at 350° for 1 hour and 20 minutes or until a knife inserted in center comes out clean. Serve warm, topped with whipped cream.
In a large bowl combine the beans. In a quart jar combine the remaining ingredients. Cover and shake together thoroughly. Pour over beans. Mix together gently. Chill overnight or for several hours. Yield: 6 to 8 persons.