HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat soup. Dissolve gelatin in hot water and add to heated soup and mix well. Add rest of ingredients and pour into oiled mold. Serve well chilled.
Mix with spoon. Bake in 15 x 7 x 2-inch pan for 45 minutes at 325°. Mix eggs, sugar and oil thoroughly. Add flour, flavoring and mix well. Add pecans. Lightly grease pan. Do not leave in oven any longer than 45 minutes.
Mix sugar, eggs, corn oil and pumpkin. Sift together flour, soda, cinnamon, baking powder, 1 teaspoon salt and allspice. Add to mixture. Pour into greased cake pans and bake 30 minutes at 350°.
Cook noodles and drain. Cook vegetables and drain. Mix soup and milk. Add cheese and mix together. Add chicken, vegetables and noodles. Pour in 9 x 13-inch pan. Top with bread crumbs. Melt margarine and pour on top of crumbs. Bake at 350° for 30 minutes.
Grease oblong dish. Sprinkle nuts and coconut in bottom of dish. Prepare mix by directions. Pour batter over nuts and coconut. Set aside. Prepare icing of cream cheese, butter and confectioners sugar. Pour over batter. Bake at 350° about 40 minutes. Most icing will sink to bottom of cake.
Thoroughly combine first 5 ingredients. Crush corn flakes slightly with hands. Gently stir into meat mixture. Let stand 1/2 hour.
Twist off mushroom stems. Trim inside mushroom to enlarge cavity. Saute in butter the garlic, onion, zucchini and basil. Remove from heat; blend in tomato sauce. Stuff pepperoni into bottom of mushroom. Add mix; sprinkle with cheese. Line pan with parchment paper. Bake in 350° oven for 10 minutes.
Combine first 5 ingredients; cook over medium heat until thickened, stirring constantly. Remove from heat. Beat eggs at medium speed of an electric mixer. Gradually stir about one-fourth of the hot mixture into eggs; add to the remaining hot mixture, stirring constantly. Pour into a lightly greased 1 1/2-quart casserole. Bake at 350° for 35 minutes or until a knife inserted in center comes out clean. Yield: 6 servings.
Add flour with baking powder and salt. Alternate mixture with 1 cup milk. Bake at 350° for 1 hour or until done.
Blend together the egg, milk, bread crumbs, onions, salt, pepper and mustard. Add sauerkraut, ground beef and corned beef; mix well. Place half of meat mixture into shell; sprinkle half the cheese on top. Add rest of the meat mix and cheese to pie shell. Bake in preheated 400° oven for 30 minutes, or until crust is browned.
Combine all ingredients except cornbread mix. Add it and mix well. Pour into 9 x 13-inch greased baking dish. Bake 25 minutes at 450°.
Mix oil and sugar together. Add eggs, one at a time, and beat well after each addition. Add vanilla. Add sifted dry ingredients alternately with the zucchini. Fold in nuts. Pour into a 9 x 13-inch greased and floured pan. Bake at 350° for 55 minutes.
Puree garlic and onion together. Add all other ingredients; blend. Yields 1 quart.
Mix all ingredients well. While keeping hands moist with warm water, form small patties. Saute over medium heat in a skillet with corn oil.
Chunk onion, pepper and sausage. Alternate ingredients, including tomatoes, on skewer and cook for 35-45 minutes.
Put all ingredients in crock-pot. Simmer on high for 1 hour, then simmer on low for 2 to 4 hours.
Put green beans in bottom of pan. Mix soup, cheese, sour cream, onion and water chestnuts. Pour over green beans. Pour creamed corn on top. Cover with Ritz cracker crumbs. Bake at 350° for 30 to 40 minutes or until bubbly. Great for diabetics.
Boil water in large pot for pasta. Combine broth, garlic and 3 tablespoons each of shallots and parsley in large saucepan. Bring slowly to a simmer, cook 2 minutes. Add pasta to boiling water and cook according to directions. Add shrimp to broth, stir well and cook for 2 1/2 to 3 1/2 minutes or until shrimp are cooked through. Add remaining shallots. Drain pasta; divide evenly among large shallow plates. Arrange shrimp over pasta and spoon broth sauce over shrimp. Sprinkle with pepper; garnish with remaining parsley. Serve immediately. Serves 6 as an appetizer or 4 as an entree.
Cook 1 small bag of egg noodles. Set aside. Saute onion and ground beef. Season to taste. Combine all ingredients. Put into a 2-quart baking dish, top with buttered bread crumbs and bake at 350° about 30 minutes.
Combine cereals, pretzels and nuts and pour onto ungreased 15 x 10 x 1-inch sheets. Mix butter and seasonings and pour over cereal mixture. Stir to coat. Bake at 250° for 40 to 60 minutes, stirring every 15 minutes. Store in airtight container. Makes 8 cups.
Combine beans and water in large kettle. Bring to boil and boil for 2 minutes. Cover and let stand 1 hour, then boil again until tender. Fry bacon until crisp, then cook onions in bacon fat. Add to soup with bacon drippings. Also add tomato juice, then simmer 1 hour. Add rest of ingredients and simmer 30 minutes. Pressure can 1 1/2 hours or cold pack 3 hours.
Cream sugar, shortening and eggs and add molasses. Add combined and sifted dry ingredients. Roll into small balls dipped in sugar. Bake at 350° until done.
Mix all ingredients except crackers and cheese. Put in casserole dish. Mix together grated crackers and cheese. Sprinkle over chicken mixture. Heat at 350° for 1/2 hour.
Mix all together well and chill. Serve with fresh veggies (broccoli, carrot sticks, celery sticks, cauliflower, radishes and onions).
Put almonds in heavy pan with 2 tablespoons sugar over medium-high heat to coat. Separate. Toss first 5 ingredients together. Just before serving, add almonds and dressing of vinegar, sugar and oil.
Put chicken in 12-inch Dutch oven.	Pour water over chicken. Pour mushrooms, onion soup mix, margarine, salt and pepper over chicken. Bake with 6 coals on top and 5 coals on the bottom for 3 hours. Replenish	coals 1/2 way through cooking process or as needed to maintain even temperature
Pour all ingredients in a large bowl and stir. Wait for pudding to set and enjoy! Serve chilled.
Blend together mayonnaise or salad dressing, sour cream, onion, lemon juice, salt and sugar. Combine pineapple, carrots, cabbage and almonds in a large bowl. Add mayonnaise mixture; toss well. Chill. Makes 6 servings.
Combine flour, sugar, soda, salt and cinnamon in large mixing bowl. Add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla extract, butter flavor, pineapple and 1 cup bananas. Spoon batter into three 9-inch round greased and floured cake pans. Bake at 350° for 25 to 30 minutes, or until a wooden toothpick comes out clean. Cool in pans for 10 minutes. Remove from pans; cool completely. Spread with frosting and sprinkle the chopped pecans on top. Refrigerate.
Butterfly flank steak. Be careful not to cut into two separate pieces. Open flank steak and rub with garlic. Spread cream cheese over meat. Place spinach leaves on cream cheese. Sprinkle pimentos and mushrooms over spinach. Lay dried beef over steak. Season with fresh ground black pepper. Carefully roll flank steak and secure edge with toothpicks. Place in dish and pour beef broth and wine over rolled steak. Bake uncovered at 325° for 1 hour or until done.
Mix cream cheese, egg yolk and sugar together. Spread each slice of bread with cream cheese mixture. Roll up and cut in half or thirds. Melt 1/2 cup butter. Dip rolls into butter and place on a baking sheet. Sprinkle with cinnamon. Bake at 400° for 15 minutes. Serve with sour cream if desired.
Pour boiling water over bran and set aside while mixing the rest of the ingredients. Cream sugar and shortening. Add eggs, buttermilk, salt, flour and soda. Add oatmeal last. Use some of mix, if desired, and refrigerate remainder.
Sift together first 4 ingredients. Stir in next 3 ingredients. In another bowl, beat eggs until light. Add milk and oil. Stir into flour mixture. Pour into a greased 9 x 5 x 3-inch loaf pan. Bake in preheated oven at 350° for 60 to 70 minutes. Remove to rack and cool completely.
Mix all together and form cookie balls. Press each down with bottom of glass dipped in sugar. Bake at 350° for 10 to 12 minutes.
Add pineapple juice and water to equal 1 cup. Cook until thickened and cool. Add to mixture the pineapple, oranges, bananas and maraschino cherries.
Combine first 5 ingredients and let rest 30 minutes. Drain and pat each piece dry. Saute scallions and garlic in oil. Add red onions, peppers and bay leaf with fish in batches. Saute 15 minutes. Transfer to bowl. Add lemon and lime juice and reserve.
Layer evenly in long pan. Mix 1 small jar Miracle Whip and 1 small container sour cream. Salt and pepper to taste. Spread on salad. Sprinkle with 1 pound fried bacon (crumbled).
In a large saucepan, combine all ingredients, except rice. Bring to a boil; reduce heat. Simmer, covered, for 30 minutes. Serve over rice. Yields 6 to 8 servings.
In large mixing bowl, stir together flour, margarine, brown sugar, sugar, egg, water, vanilla, baking soda and salt. Beat with electric mixer on low speed until combined, scraping bowl occasionally. Stir in chopped chocolate and nuts. Drop dough by rounded tablespoonfuls about 2 inches apart onto an ungreased large cookie sheet. Using spatula, flatten each cookie to a 2 1/2-inch round. Bake at 375° for 8 to 10 minutes or until light brown. Cool on cookie sheet 1 minute. Transfer cookies to wire rack and cool. Makes 30 to 36 cookies.
In skillet, cook and drain ground beef. Stir in pork and beans, corn, soup and chili powder or taco seasoning. Mix well. Turn into a 12 x 7 x 2-inch baking dish. Bake, covered, at 350° for 30 minutes. Remove from oven. Crush tortilla chips on top and sprinkle on cheese. Return to oven. Bake, uncovered, for 5 more minutes.
Mix together all ingredients. Use 8 x 8-inch greased pan. Bake at 350° for 30 minutes.
Preheat oven to 350°. In large bowl, combine margarine, sugar, flour, cocoa, baking powder, eggs, milk and 1 1/2 teaspoons vanilla. Beat well. Stir in nuts, if desired.
Combine sour cream, sugar and vanilla. Pour over pie and bake 10 minutes. Top with blueberry or cherry pie filling.
Cut butter into 2 cups flour and powdered sugar until like meal. Put into 9 x 13-inch buttered pan and bake about 15 minutes at 30 minutes. Beat eggs. Put in lemon juice and rind. Add sugar and mix well. Add flour (1/4 cup), coconut and baking powder. Pour over mixture in pan and cook in 350° oven about 25 minutes. When cool, cut in bars.
Dissolve gelatin in hot water. Let set in refrigerator to quivery stage. Add whipped cream and mayonnaise to gelatin. Blend and add nuts, pineapple, cottage cheese, celery and carrots. Return to refrigerator. When firmly set, cut into squares and serve on lettuce leaf. Top with dash of mayonnaise, if desired, or as you please.
Mix first 4 ingredients with 1 tomato paste can of water in small bowl. Combine ground beef, egg, onion, salt and crackers in large bowl, mixing well. Add half the tomato paste mixture, mixing well. Place in shallow baking pan. Spread remaining tomato paste mixture over top. Bake at 400° for 30 minutes. Serves 8.
Combine flour and seasonings; roll meat in mixture. Brown meat in olive oil (or olive oil/butter). Add onion, garlic and mushrooms. Saut until partially tender. Add liquid, Worcestershire sauce, Tabasco sauce and green pepper. Bring to boil; cover and reduce heat to simmer. Simmer until meat is tender. Spoon off excess fat (if any). Stir in sour cream. Heat at low temperature; do not boil. Sprinkle with chopped parsley. Serve over hot cooked noodles or rice.
Cook macaroni for 10 minutes or until done. Meanwhile, heat oleo and milk together until just warm. Add cheese, a little at a time, stirring constantly. Add salt. Pour over drained macaroni. Grate more cheese on top and melt in oven.
Blend sugar and butter. Add eggs, one at a time. Add syrup, vanilla and flour. Bake at 325° for 35 to 45 minutes. Makes 3 layers.
Use a 4-quart bowl or casserole. Place the lettuce pieces in bottom of bowl. Top with the onions, celery, water chestnuts and frozen peas. Spread the mayonnaise evenly over the peas. Sprinkle the sugar, grated Parmesan and garlic salt over the mayonnaise. Chill 24 hours. Garnish with the chopped eggs, crumbled bacon and tomato wedges.
Add the oleo to the scalded milk and pour over bread crumbs. Add sugar, eggs, nutmeg and raisins. Pour in a casserole bowl and set bowl in a pan filled 1/4 way up with water. Put in oven and bake for 40 to 45 minutes at 350°. This is super! You'll want to double this recipe!
Dissolve jello in boiling water and cool. Add strawberries, pineapple, bananas and nuts. Pour half mixture in flat mold and chill until almost set. Spread sour cream evenly over this and add remaining jello mixture on top of sour cream. Let set. Cut in squares to serve.
Drain liquid from peas into a saucepan. Cook over high heat until reduced in half. Add remaining ingredients, seasoning with salt and pepper. Add 1 tablespoon margarine. Cook 2 minutes, then serve hot. Serves 4.
Cream shortening and sugar together. Sift baking powder, flour and salt and add this to creamed mixture along with sweet milk. This makes a stiff dough. Roll it out thin and cut into squares. Prick each with a fork a few times. Place on greased cookie sheets and bake at 350° for about 10 minutes or until brown. Watch carefully.
Mix brown sugar, shortening, flour and salt. Reserve 3/4 cup of this mixture. Add buttermilk with soda dissolved in it. Pour batter into a greased pan. Sprinkle reserved mixture over top. Bake at 350° for 45 minutes.
About 45 minutes before serving, preheat oven to 350°. Cook broccoli according to package directions. Combine milk, chicken, chicken soup and savory. Place layer of broccoli in casserole. Cover with chicken mixture. Top with broccoli; sprinkle with cheese. Bake, covered, until bubbling, about 20 minutes. Yield: 4 servings/255 calories per serving.
Combine first six ingredients. Blend for three minutes. Pour into greased pie pan. Let stand for 5 minutes. Sprinkle coconut on top. Bake at 350° for 40 minutes.
Heat peach juice to boiling. Add gelatin. Stir to dissolve. Place gelatin and softened cream cheese into blender container. Blend until smooth. Refrigerate until cool and thick. Fold in whipped topping. Refrigerate until thick. Serves 6.
Bring broccoli to a boil in a small amount of water. Take off heat, cover and let sit about 5 minutes, so broccoli still remains crisp. Drain and place in a bowl; add 3/4 cup mayo, 3/4 cup olives, scallions and hard-boiled eggs. Tastes best when it sits for a few hours before serving.
Trim, pound and season veal. Brown quickly in very hot frying pan. Add mushroom soup and water and simmer a few minutes. Add vegetables; put in casserole and bake for about an hour or until meat is very tender. Serves 4.
Combine sugar, flour, salt and baking powder. Whisk together eggs, cream and butter. Gradually add sugar mixture, whisking until smooth. Stir in corn. Pour into lightly greased 9 x 13-inch baking pan. Bake at 350° for 45 minutes or until golden brown and set. Let stand for 5 minutes.
Sift together into a bowl the flour and salt. Cut shortening in with pastry blender, until pieces are size of small peas. Sprinkle egg yolks and cold water gradually over mixture, 1 teaspoon at a time. Mix lightly with fork after each addition. Add only enough water to hold dough together. Mix until egg is thoroughly combined and completely blended.
Cream together margarine and sugar. Add eggs one at a time. Stir in flour, cocoa and salt; mix well. Stir in nuts. Pour into greased cake pan. Bake at 350° for 20 minutes.
Mix first 5 ingredients. Mix flour, baking powder, soda and salt and add to first mixture. Add remaining ingredients. Bake 1 hour at 325°. Makes 2 loaves.
Let your pizza dough rise inside the plastic bag for a few hours! Cook sausage until tender. Drain all fat. Beat eggs in a bowl. Add sausage and shredded cheese. Mix well.
Place 2 teaspoons butter, 2 teaspoons brown sugar and 3 pecan halves in 12 muffin cups. Sprinkle with cinnamon. Heat until melted. Mix applesauce and milk to Bisquick to form dough. Beat 20 strokes. Spoon into cups. Bake at 450° for 10 minutes. Invert on serving dish.
In a medium bowl, sift dry ingredients (first 6). Beat sugar, pumpkin, oil, eggs and molasses. Blend in the dry ingredients; mix well. Add water; fold in raisins (and nuts, optional). Turn into greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 65 minutes or until center springs back. Cool on wire rack 10 minutes. Remove. Cool to room temperature.
Combine sugar, syrup and water in a 3-quart saucepan. Heat until sugar dissolves. When mixture boils, add butter. Stir often after it reaches 230° on a candy thermometer. Add nuts at 280° if raw (add nuts last if roasted). Stir constantly until mixture reaches 300° or the hard crack stage. Add baking soda and stir well. Pour onto two greased cookie sheets and spread to desired thinness. Loosen candy from cookie sheets as soon as cooled. Break into pieces. Yields 2 pounds.
Beat sugar and butter until smooth. Add chocolate chips, melted, and cocoa. Beat well. Add 1 egg at a time, beating well, and vanilla. Pour into a baked pie shell. Refrigerate. Cover with Cool Whip.
Place eggs in 2-quart saucepan. Cover with water. Bring to boiling. Reduce heat and simmer 12 minutes. Rinse well with cold water. Fill pan with more cold water and allow eggs to stand about 30 minutes, until cooled.
Place potatoes and onions in a large kettle with 8 quarts of water. Bring to a boil and add 1 cup salt. Boil for 20 minutes. Place fish steaks in a basket and lower into boiling water above the potatoes. Add another cup of salt and boil for 12 minutes. To test for doneness, the fish should flake easily with a fork and the potatoes should spear easily. Drain and serve with drawn butter, parsley and lemon.
Fry sausage until browned. Remove from skillet and drain off most of the grease. Brown onion, pepper and celery. Mix with sausage; add 1 cup rice (not Minute) and noodle soup. Put in large casserole and cover with chopped almonds or pecans, if desired. When ready to bake, add boiling water and bake at 350° for approximately 1 hour. You may need to add additional water.
Blend in blender until smooth. Yields 1/2 cup quick and easy spread on topping.
Preheat oven to 350°. Makes 36 cookies. In a large mixing bowl combine butter, brown sugar, eggs and vanilla; blend at low speed.	Add flour, baking powder and salt; blend well. By hand, stir in potato flakes and nuts.	Drop by teaspoonfuls onto ungreased cookie sheets. Bake at 350° for 10 to 12 minutes or until lightly browned.	Cool on cookie sheets for 1 minute then remove.
Boil chicken until tender and debone; crumble crackers and line oblong pan (bottom baking dish) with half of them. Mix chicken with remaining ingredients except cheese. Pour over cracker crumbs. Place remaining crumbs on top of chicken mixture. Bake at 350° for about 30 minutes. Top with grated cheese and cook about 5 more minutes.
Preheat oven to 400 degrees. Spread butter or margarine in pie plate.
Soften the cream cheese and blend in Blue cheese. Slowly add salad dressing and the light cream. Add lemon juice. Beat until smooth. Chill.
Butter a 9 x 13-inch baking dish. Layer the pineapple, blueberries, 3/4 cup sugar sprinkled on blueberries, dry yellow cake mix, melted butter, pecans and 1/4 cup sugar sprinkled on top. Bake at 325° for 35 to 40 minutes.
Brown ground beef and drain. Add onion and saute. Add tomato sauce, chili powder, salt, pepper and green chillies. Mix well.
In blender, pour 1 cup of milk per serving. Add 1 heaping tablespoon Kool-Aid per serving and blend. Pour over 2 scoops of ice cream in iced tea glasses and serve with iced teaspoons.
Beat eggs well. Add sugar; mix well. Add butter; mix until smooth. Add flour, milk and vanilla. Blend well. Stir in coconut. Pour into two 9-inch glass pie plates that have been greased. Bake at 375° for 30 minutes. Makes 2 pies.
Place diced chillies in bottom of 12 x 7 x 2-inch greased baking dish. Layer 2 cheeses on top of chillies. Beat egg whites until soft peaks form. Beat egg yolks, milk and flour together. Fold in egg whites. Pour over chillies and cheese layer. Let stand 10 minutes.
Soften peanut butter and margarine in microwave. Let cool. Blend in corn syrup, salt and vanilla. Mix until creamy. Stir in sugar; mix until smooth. Add nuts. Press in pan.
Shred lettuce in long slivers, also the onions; toss in bowl. Combine mayonnaise, sugar and vinegar. Mix a small amount of milk to give the dressing consistency. Pour over lettuce and onions. Delicious with brown beans.
Mix all ingredients, let stand. Pour over meat and refrigerate overnight to several days. Put on skewers and can grill or broil. Great for picnics.
Sprinkle peaches with brandy and set aside. Dissolve gelatin in boiling water; stir in cold water and chill until thickened. Fold peaches into half the gelatin. Spoon into a 6-cup mold. Chill until set (about 10 minutes). Blend whipped topping into remaining gelatin. Put over clear gelatin layer. Chill until firm. Unmold and garnish with salad greens.
Combine all ingredients in large mixing bowl. Beat about 4 minutes. Pour into 9 x 13-inch pan. Bake for 30 to 40 minutes at 350°.
Heat in microwave until cheese is melted and creamy. Stir frequently. Makes 2 servings. Pour over or dip with tortilla chips.
Use small, firm green tomatoes. Pack into sterilized jars. Add to each quart jar a bud of garlic, 1 stalk of celery and 1 green pepper cut in fourths. Make a brine of the water, vinegar and salt and boil with the dill for 5 minutes. Pour the hot brine over the pickles in the jars and seal at once. These will be ready for use in 4-6 weeks.
Spray 9 x 13-inch cake pan. Pour in blueberry pie filling and pineapple with the juice. Pour the cake mix on top of fruit (dry mix). Melt margarine and pour butter on top of dry cake mix. Bake at 350° for 1 hour or until golden brown.
Combine sugar, margarine, salt and eggs; beat until smooth. Add coconut, pecans, raisins and vinegar. Mix last 4 ingredients by hand. Pour into a 9-inch pie shell. Bake 45 minutes at 350°.
Cook vegetables until tender. Put in greased casserole. Mix onion, celery, cheese and mayonnaise. Spread over vegetables. Melt butter. Combine with crackers and sprinkle on top. Bake at 350° for 45 minutes until nicely browned.
Put margarine, salt, syrup and sugar in pan. Stir over medium heat until it comes to a boil. Then boil for 5 minutes without stirring. Pour this over popcorn and stir real good. Put in roasting pan and bake in 200° oven for 1 hour. Stir every 25 minutes. Put in Tupperware (air popper is best to use for popcorn).
In a bowl, beat eggs and cream until light and fluffy. Stir in the cheese, ham, green pepper and onion. Pour into a greased 9-inch square baking dish. Bake at 400 degrees for 25 minutes until golden brown. Serves 4-6.
Arrange tomatoes, olives and cheese in a 13 x 9 x 2-inch dish. Combine remaining ingredients in a jar. Cover tightly and shake. Pour dressing over tomato mixture, stirring gently. Cover; chill at least 4 hours. Serve over red lettuce leaves.
Put all ingredients in an oven bag; tie and don't peek. Bake at 325° for 2 hours.
In a mixing bowl, beat all ingredients together. Serve as a spread on bread or party crackers.
Mix Jell-O and hot water. Cool and add sour cream. Beat with mixer. Add grated carrots, pineapple and nuts. Chill until set.
Mix cocoa and sugar in big bowl. Melt butter in milk in large pot. Add cocoa and sugar. Let this come to a rolling boil. Add vanilla. Remove from heat. Add peanut butter until melted. Add oatmeal slowly until mixture is thick. Spoon balls onto wax paper. Set until firm.
Mix mushroom soup, Minute rice, sour cream and 1/2 package onion soup. Pour over chicken, then sprinkle the rest of the onion soup on top. Bake in oblong pan at 350° for 1 hour and 15 minutes uncovered.
Blend pudding mix, sour cream and milk. Set aside. In double boiler, melt peanut butter chips and oil, stirring constantly. Or melt in microwave. Gradually add to pudding, blending well. Pour into crust. Cover and chill several hours or overnight. Garnish with whipped topping. Makes 6 to 8 servings.
Combine orange juice, sugar and cornstarch in a 2-quart casserole. Stir in carrots and margarine. Cover and bake at 350° for 30 minutes.