HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook macaroni in boiling water for 8 minutes. Drain salt and pepper and place in a 9 x 13-inch pan. Cut up butter over noodles. Mix together beaten eggs and milk. Pour over noodles and cheese. Bake, covered with foil, at 375° for 30 minutes. This can be halved for a small crowd or "one an a halved" for a larger crowd.
Mix crumbs, cheese and garlic in a bowl. Brush chicken pieces with melted margarine, then roll in crumb mixture. Place in baking pan. Bake 1 1/2 hours at 350°.
Mix peanut butter and powdered sugar until crumbs form. Spread on bottom of pie crust, save a small amount to sprinkle on top of the pie. Prepare pudding with 1-3/4 cups milk. Pour in pie shell on top of peanut butter mixture. Let set a few minutes. Put cool whip on top of pudding and sprinkle remaining crumbs on top. Refrigerate.
Line 8-inch square baking pan with aluminum foil; set aside. In 2-quart saucepan, combine sugar, milk, marshmallow cream, butter, coffee liqueur and instant coffee. Heat to boiling over medium-high heat, stirring constantly. Boil 5 minutes.
Cream together shortening and sugar. Add tomato soup and water. Add remaining ingredients. Mix all together. Using greased and floured tube pan, bake in moderate 350° oven for 1 hour.
Melt butter in microwave; add onion to butter and microwave for 3 minutes, stirring halfway through cooking time. Add cheese, soup and milk and microwave until cheese is melted. Place broccoli and rice in casserole dish. Pour cheese mixture over broccoli and rice. Stir. Bake at 350° for 45 minutes to 1 hour. Enjoy.
Mix first 4 ingredients (dry). Add milk slowly. Cook over low heat until thick. Add butter and vanilla.
Mix fruit with 1 cup sugar (if using pie filling, omit sugar). Put butter in deep pan or casserole and set in 350° oven to melt. Stir up batter of 1 cup sugar, flour, salt, baking powder and milk.	Pour over melted butter. Do not stir. Put fruit on top. Bake 1 hour or until crust is golden brown. Batter rises to top during baking.	Bake at 350°. Top with vanilla ice cream or Cool Whip.
Melt butter; saute the celery and onion. Stir in flour, salt and pepper. Add chicken broth and milk. Stir until thickened. Add rice and chicken.
Thoroughly wash peppers. Cut in small slices (circles). Put peppers in a brine made of 1 gallon water to 2 cups of salt. Weight to hold peppers under brine. Next day, drain well and pack peppers into sterilized jars. Make a pickling solution of 1 gallon water, 1 cup salt, 1 cup vinegar, 1 clove garlic, 1 grape leaf and dill bunch. Bring to boil. Pour over peppers to within 1/2-inch of top. Put on cap. Screw band firmly tight. Process in boiling water bath 5 minutes.
Mix all the vegetables together. Mix milk, mayonnaise, sugar, pepper and salt. Pour everything over cooled macaroni and mix well. Make a day before serving.
Cut orange into 4 pieces. Remove seeds. Position knife blade in food processor bowl. Add orange and process until finely chopped. Transfer to a nonaluminum bowl and set aside.
Mix together ingredients except whipped cream or Cool Whip. Cook until thickened. (Can be prepared a day ahead.) Chill. Before serving, fold in 1 cup whipped cream or Cool Whip.
Mix drained carrots, sugar, eggs, flour and baking powder well. Add in melted margarine and cinnamon. Pour into a greased pan or dish and bake for one hour at 325°.
Brown diced onion in chicken broth. Add cooked ground turkey. Stir refried beans into turkey mixture. Spread into 9 x 13-inch dish that has been sprayed with Pam. Sprinkle green chilies over top of turkey-bean mixture. Spread 1/2 of cheese over this. Pour taco sauce over cheese. Sprinkle with remaining cheese. Bake at 400° for 20 to 25 minutes. Cool slightly and spoon sour cream to make a cross on top of casserole. Serve with chips.
Drain orange sections, reserve 1/4 cup juice. Combine orange sections, cabbage and raisins. Blend mayonnaise, salt, sugar, celery seed and orange juice. Add to cabbage mixture. Toss lightly.
Stir together flour, cinnamon, baking soda, salt, nutmeg and baking powder. In a separate bowl, beat together sugar, zucchini and eggs. Add oil and lemon peel to wet mixture and mix well. Stir in flour mixture. Fill greased or paper-lined muffin cups 3/4 full. Bake at 350° for 20 to 25 minutes. Makes 2 to 2 1/2 dozen muffins.
Cook lasagna noodles according to package directions. (Enough for 3 layers in 9 x 13-inch baking dish.) Brown ground beef and mushrooms. Drain. Add jar of spaghetti sauce and heat in skillet until hot. Layer in baking dish, beginning with meat sauce first, followed by a layer of noodles, Mozzarella cheese (alternate with Swiss cheese) and sprinkled with Parmesan. Continue to layer until pan is full, topping with either Swiss or Mozzarella cheese. Bake for 30 minutes at 350°.
Combine all ingredients. Roll into small to medium balls and drop on ungreased cookie sheet. Bake at 350° for about 15 minutes or until brown. Serve warm.
In a bowl, sift first 5 ingredients together. Beat together next 5 ingredients, in a separate bowl, mix all ingredients together.
Sift together flour, salt and baking powder. In large bowl, mix together margarine, 10x sugar, eggs and hot water. Add dry ingredients and mix. Fold in vanilla and nuts.
Saute chopped vegetables in butter until soft. In large pot, brown beef and sausage and add bacon. Cook until meat is blanched. Add salt and pepper to taste. Add vegetable mixture to meat mixture; cook 15 to 20 minutes over low heat. Add rice, using small amount at a time; don't make dressing runny. Put in casserole dish. Top with bread crumbs and bake 15 to 20 minutes at 375°, uncovered.
Wash and trim carrots. Cook in a small amount of boiling salted water for 15 minutes or until tender. Drain. Melt margarine in a skillet or saucepan. Add sugar, honey and carrots. Cook over low heat, turning carrots frequently until well glazed. Serve immediately.
Into a greased 9 x 13-inch pan, put the pineapple, pie filling and cake mix in that order, sprinkling the dry cake mix over all. Do not mix. Sprinkle with walnuts and dot with margarine. Bake at 350° for 45 minutes or until golden brown. Serves 12.
Melt margarine in pan. Add celery and onion; cook until tender. Add to dressing mix along with egg and 1 can chicken broth. Form this into balls.
Combine 3 cups flour, yeast, sugar and salt; mix well. Puree soup and	1 cup	milk. Put in medium saucepan and add remaining milk, shortening and water. Heat until very hot (120°to 130°). Using mixer on low speed, pour hot soup mixture into flour mixture. Beat at medium speed for 3 minutes, scraping bowl. With wooden spoon, gradually add enough remaining flour until dough leaves side of bowl. On floured surface knead dough 5 minutes.	Place in greased bowl. Cover with towel, let rise (85°), until doubled, about 45 minutes. Grease 3	loaf pans. Punch dough down.	Turn onto floured board. Divide into 6 equal pieces. Roll each into 15 inch long strands. Twist 2 strands together. Tuck ends under. Place in pan.	Cover; let rise until double; about 30 minutes. Preheat oven to 400°. Beat egg white with 1 tablespoon water; brush tops of loaves; sprinkle with sesame seed. Bake 10 minutes; reduce oven temperature to 350°; bake 35 minutes longer or until they are golden and sound hollow when tapped. Remove from pans; cool on wire racks. Follow these directions for all 3 loaves. Yield: 3 loaves.
Brown ground beef and season with salt and chili pepper. Drain beans and beef; mix with onions and tomatoes. Add 4 to 6 dried chili peppers, ketchup (1/2 cup), garlic salt to taste and cayenne pepper and black pepper to taste. Cook for about an hour on low, stirring frequently. I also add additional chili powder (I like it hot). Just before ready to serve, add tablespoon cumin and mustard. Serve with Fritos, grated Cheddar cheese, jalapenos (sliced) or Mexican corn bread.
Into 1 quart water, add clams, clam juice, tomatoes, peppers, onions and celery. Cook 1 hour.
Combine mix and milk in saucepan. Cook over medium heat until it boils. Stir constantly. Add cheese. Continue cooking; beat until well blended. Stir in vanilla. Pour into lightly oiled 1-quart mold. Place wax paper on surface; chill until firm. Unmold. Garnish with whipped cream.
Stir unbeaten egg white, sugar and cold water on top of a double boiler. Place over boiling water and beat 7 minutes. Remove from burner and add 1/2 teaspoon	of vanilla; beat until nearly cold and add baking powder.
Saute the first 3 ingredients. Mix next 3 ingredients into rice. Top with pieces of cut up chicken. Dust with paprika for color. Cover with foil and bake at 350° for 1 hour. Uncover to brown for a few minutes.
Brown beef with onions and pepper in large skillet. Add chili powder, tomatoes, tomato paste, olives, noodles, Worcestershire sauce, creamed corn and tomato sauce. Mix and place in greased casserole. Cover with grated cheese and bake in 350° oven for one hour. Will serve about 12 people.
Mix crumbled cornbread, stuffing mix, butter, celery and onion. Add sage, poultry seasoning, black pepper and salt to tate. Stir while pouring 2 cups or more of turkey broth into dressing until moistened to taste. Amount of liquid may vary. Bake at 350°.
Mix all ingredients well and divide into two balls. Roll out into two circles and line pie pans. Use as needed.
Thaw the Cool Whip in a large bowl. Sprinkle in the pudding (dry). Drain 1 can of pineapple but don't drain the other. Add both cans to mixture. Stir until green. Then add marshmallows and stir. Then sprinkle in the nuts and refrigerate to keep cool.
Empty can of cherries into baking dish; sprinkle cake mix over the cherries; melt butter and pour over cake mix. Bake in oven at least 30 minutes at 350°. Let cool for ease in cutting; serve as is or top with ice cream or whipped cream. (Other fruit may be substituted for cherries.)
Preheat oven to 350°. Mix all ingredients. Bake, uncovered, in ungreased pan 25 minutes. Serves 8 to 10.
Heat oven to 350°. Grease pan. Place potatoes, onion, salt and pepper in pan. Dot with butter. Add ham strips. Continue with layers. At last, add milk. Bake, uncovered, 1 1/4 hours.
Beat together egg whites, salt, cream of tartar and vanilla until soft peaks form. Gradually add sugar, beating well after each addition until peaks become stiff. Fold in chocolate pieces and nuts. Drop from teaspoons on piece of brown paper placed on cookie sheet. Bake at 300° for 25 minutes.
Combine Marsala wine, teriyaki sauce, salt and pepper; set sauce aside. Butterfly shrimp by slitting lengthwise without cutting through. In a large skillet, heat 1 tablespoon oil over high heat. Add shrimp and cook, stirring, for 2 minutes. Transfer shrimp to a platter. Heat remaining 1 tablespoon oil. Add scallions and stir for 1 minute. Add sauce, snow peas, ginger and garlic; bring to a boil. Reduce heat and simmer, covered, for 2 minutes. Add shrimp and cook for 1 minute. Makes 4 servings. Preparation Time: 5 minutes. Cooking Time: 6 minutes.
Mix flour and melted butter into bottom of 13 x 9-inch pan. Bake 15 to 18 minutes until light brown. Mix sugar, cream cheese and 1 cup Cool Whip and spread on top of baked crust. Slice bananas on top of cream cheese layer. Mix pudding per directions and spread on top of bananas. Top with Cool Whip and chopped nuts.
Cream butter and sugar, adding eggs one at a time, and beat well. Add flour and blend well. Stir in vanilla and pecans. Pour into greased 13 x 9-inch pan. Bake at 350° for 30-35 minutes. Cool and cut into bars.
Boil spaghetti as usual; drain. Rinse with cold water and drain. Cut cucumbers, onion and tomato into medium pieces in a large bowl. Mix in spaghetti and Salad Delight (seasoned to taste). Add Italian dressing. Shake well before adding. Mix all ingredients well. Chill and serve.
Blend together, flour, sugar and baking soda. Add raisins and caraway seeds. Beat eggs and milk in a separate bowl. Add to dry ingredients, Mix well. Pour into well greased pan. Bake at 375° for 10 minutes. Reduce to 350° and bake for 40 to 50 minutes.
Mix well. Add remaining ingredients. Mix lightly. Chill overnight. Add additional salad dressing just before serving.
Brown ground beef in skillet. Stir in remaining ingredients. Cook until heated through. Serve over toast.
Cream sugar and Crisco oil. Add eggs one at a time. Sift flour, baking powder and salt together. Add flour mixture and milk. Alternate, beginning with flour and ending with flour. Add vanilla. Makes 8 to 10 layers. Put 4 tablespoon of batter to each pan. Bake, but just until layers are dry, but not brown. Ice with Chocolate Icing.
Melt the butter and chocolate in a large saucepan. Then add the sugar, flour, baking powder, nuts and vanilla to the butter and chocolate. Beat the 2 eggs in, one at a time. Bake in a 9 x 9-inch pan at 350° for 25 to 30 minutes.
Heat oven to 400°. Using a 10-inch pie plate, sprinkle zucchini, tomatoes, onion and cheese in plate. Beat remaining ingredients until smooth (15 seconds in blender on high or 1 minute by hand). Pour into plate. Bake until knife inserted in center comes out clean, about 30 minutes. Cool 5 minutes. Makes 6 servings.
Beat egg with 1 tablespoon lemon juice in bowl. Mix flour, garlic powder and paprika in shallow dish. Rinse chicken and pat dry. Dip in egg mixture; coat with flour mixture. Brown on both sides in margarine in skillet.
Mix flour, sugar and 3 tablespoons cocoa. Add milk, oil and vanilla. Mix only until smooth. Add nuts (if desired). Pour into 9 x 13 greased pan. Then mix together brown sugar and 6 tablespoons cocoa (level). Sprinkle over batter and pour boiling water over batter. Bake at 350° for 30 to 40 minutes. Very good served with vanilla ice cream.
Grease a Bundt pan well with cooking oil spray. Put frozen bread rolls evenly around bottom of pan. Sprinkle with dry pudding mix. Add nuts. Melt butter, sugar and cinnamon. Pour over rolls. Cover with aluminum foil and let rise overnight. Bake, covered, for 20 minutes at 350°. Take off foil for an additional 5 minutes. Invert on serving plate immediately.
Preheat oven to 375°. Pour rice into a 9 x 13-inch baking pan. Spoon 1 can of soup over rice (can be chunky). Season. Layer chicken on top of rice/soup. Add 3 cans of water (to midline chicken). Spoon second can of soup over chicken parts and coat well. Sprinkle remaining seasoning pouch over entire contents. Cover with foil. Bake 30 minutes. Take off foil. Add water to 1/2 inch in rice. Bake, uncovered, 20 to 25 minutes until chicken browns.
Preheat oven to 325°. Lightly grease cookie sheets or line with parchment paper. Cream butter and sugar in large bowl. Beat in egg until light. Mix in flour, vanilla, baking soda, cinnamon and salt. Stir in fruit, nuts and chips. Drop dough by rounded teaspoonfuls 2-inches apart onto prepared cookie sheets. Bake 15 to 20 minutes or until firm and lightly brown around edges. Remove to wire racks to cool. Makes 8 dozen.
In large bowl, mix whipped topping and pudding until well blended. Add pineapple and marshmallows and mix well.
This is an easy skillet dinner. Brown pork chops. Place on each pork chop a ring of green pepper, filling center with 1 teaspoon raw rice.	Cover with a slice of onion and top with 1 slice tomato. Add	about 1/2 cup water. Cover	and simmer until rice is tender.
Wash chops and pat dry. Place in roaster pan on rack. Sprinkle on sauce and then salt. Rub into meat. Bake in 375° oven approximately 45 minutes to 1 hour.
In small saucepan, heat corn syrup until boiling. With electric mixer at high speed or with eggbeater, beat egg whites until they form soft peaks when beater is raised. Add salt slowly. Pour in syrup continuing to beat until frosting is fluffy and forms peaks. Fold in vanilla. This is a frosting for any cake.
Boil together chicken, celery and onion. In a 13 x 9-inch baking dish, layer chopped chicken, boiled eggs, the chopped onion and celery. Salt and pepper to taste. In a saucepan, melt butter. Add flour and buttermilk. Stir until blended well. Pour this evenly over chicken mixture. Bake at 350° for about 45 minutes until golden brown.
Mix 1 cup warm water and yeast. Mix 1 cup sugar, instant potatoes and 1 cup warm water together. Add first mixture to second mixture, then add 1/2 cup oil. Mix dry ingredients and add to yeast mixture. Work together. Pour 4 to 5 Tbsp. oil into big bowl. Pour dough into bowl; form into ball coated with the oil. Cover with towel overnight. The next morning, punch down dough. Knead on flour surface; cut out rolls and put on greased baking sheet (spray sheet with Pam cooking spray). Put oil on top of rolls. Allow to rise at least 4 hours. Cover with paper towel or regular towel while rising. Bake at 350° for 20 minutes. Makes about 40 rolls.
Grease 9 x 13-inch cake pan and break one loaf of bread into walnut size pieces into bottom of pan. Mix pudding, butter and sugar together in a bowl. If it is too thick, add 1/2 tablespoon of milk. Pour 1/2 of this over dough in pan. Break remaining loaf over sugar mixture and pour rest of sugar over top of all. Sprinkle nuts and raisins after each layer of sugar mixture. Let rise to top of pan at room temperature. Bake at 350° for 20 to 30 minutes. Remove from oven; turn upside down on plate.
Have all ingredients at room temperature. Fork stir or use wire whisk to stir flour before measuring. Cream oleos, butter and shortening with sugar and cream cheese until light and fluffy. Add eggs two at a time with 1 cup flour and beat well. Add flavorings and beat until batter is creamy and fluffy.
Mix first 10 ingredients in order given. Bake in a greased dish or pan, 12 x 9 x 2-inch, at 325° for 1 hour. Leave in dish.
Stir brown sugar and margarine in heavy skillet over medium heat until sugar begins to caramelize, stirring constantly. Mix flour, cornstarch, egg yolks and a small amount of milk in a bowl. Stir in remaining milk gradually. Very slowly stir into carmelized mixture. Cook until thickened, stirring constantly. Pour into pie shell. Beat egg whites and cream of tartar in mixer bowl until soft peaks form. Add sugar slowly, beating constantly, until stiff peaks form. Spread over pie. Seal to edge of crust. Bake at 350° until meringue is lightly browned.
Saute the sausages with the garlic and round onion. Pour in the red kidney beans and their liquid. Salt and pepper to taste. Simmer until flavors are well integrated. Serve on hot rice with Louisiana hot sauce to spice it up to suit individual taste. Tabasco may also be used. Also, serve with coleslaw.
Add the sugar to the beaten eggs. Beat until fluffy. Stir in the coconut, vanilla, dates, nuts and almond extract. Pour into ungreased 2-quart casserole. Bake at 350° for 30 minutes. Remove from oven and stir well with wooden spoon. Cool. Roll into balls and cover with granulated sugar. Makes 3 1/2 dozen.
In skillet over medium heat, in hot oil, cook mushrooms, onion and garlic about 5 minutes until tender, stirring occasionally. Stir in vegetables and basil. Cover; cook 5 minutes or until vegetables are tender. Remove from heat. In large bowl, toss together vegetable mixture. Cook macaroni, olives, soup and vinegar. Cover; refrigerate 4 hours. Just before serving, add cheese. Toss lightly.
Combine first 5 ingredients; stir in bacon drippings. Combine eggs, buttermilk, and soda, mix well. Stir into flour mixture, mixing well. Cut each frankfurter into 10 pieces. Dip each piece into the batter covering completely (wooden picks work well for dipping). Drop into 3 or 4-inch deep hot oil and cook until golden, turning once. Drain on paper towels. Insert party pick and serve immediately with mustard, catsup or picante sauce. Makes about 10 servings. To make corn dogs leave frankfurters whole and insert wooden skewers.
Mix together. Put in greased 9 x 13-inch pan. Sprinkle top with 1/4 cup sugar and 1 teaspoon cinnamon. Bake at 375° for 35 to 40 minutes.
Mix lamb and seasonings. Shape into tiny, oval shaped nuggets and thread on cocktail toothpicks (2 nuggets on each one). Broil or barbecue for 10 minutes. Serve hot. Garnish with fresh mint leaves.
Fry meat and drain fat. Add dry taco mix and water. Simmer approximately 5 minutes (until water evaporates). Add beans and stir with meat. Layer alternating mixture and cheese in microwave bowl. Heat until cheese melts. Serve with regular tortilla chips or taco chips. Can be reheated in oven until bubbly or can do in crock-pot.
Simmer the chicken in two tablespoons of water in a large skillet for 40 minutes. Add green pepper and onion slices. Continue to simmer until thicken is done. Pour apricot pineapple preserves on chicken, green pepper and onion. Stir gently. Place pineapple rings on chicken and vegetables. Spoon preserves onto the pineapple rings. Simmer five more minutes. Serve over favorite flavor of rice. Serves six.
Crumble corn bread and white bread and mix with crackers. Saute vegetables in butter. Add to bread mixture and mix well. Add enough broth to moisten well. Add eggs, salt and pepper along with chestnuts. Pour into 9 x 13-inch pan. Bake at 350° to 375° for about 1 hour or until firm. Top with giblet gravy.
Sift dry ingredients together; cut in shortening. Dissolve yeast in warm water; add to milk. Add milk to dry mixture; mix well. Turn onto floured surface; fold over, working in small amounts of flour several times. Pat or roll out to desired thickness; cut and place on greased cookie sheet and freeze. As soon as the biscuits are frozen, place in freezer bags or containers. To use, defrost 30 minutes before baking. Bake at 400° until brown. This recipe makes 60 to 80 small biscuits or about 35 medium biscuits.
Mix all ingredients together. Fruit of your choice can be pineapple, peaches, strawberries, pears, grapes, bing cherries, or fruit cocktail.
Let stand overnight or at least a couple of hours. Add a dash of Accent (optional). After setting overnight, if is seems dry, add a little mayonnaise.
Combine rice and corn; sprinkle with salt and pepper. Pour over 1 can tomato sauce and 1/2 can of water. Cover with the onion and green pepper. Add ground beef. Sprinkle with salt and pepper. Pour over second can of tomato sauce and 1/2 can of water. Cover with 4 strips of bacon. Cover and bake at 350° for 1 hour or until done. Take cover off a while to get brown, about 1/2 hour.
Make cream sauce with butter, flour, salt and half and half. Then add Worcestershire sauce, dry mustard, Tabasco and black pepper to cream sauce mixture.
Brown meat in garlic and onion until the moisture disappears. Pour in mixture of vinegar, shoyu, sugar and spices. Simmer about 10 minutes before turning meat. Turn meat and cook on slow heat for a couple hours.
Brown sausage well; drain. Put in bowl; add garlic powder, parsley, basil and Parmesan cheese. Cool, then add beaten eggs; mix well. Open crescent rolls and separate each into 2 halves. Lay flat but don't roll out dough. Press seams together to make rectangle. Fill with meat mixture, then sprinkle with cheese. Roll up lengthwise. Brush with beaten egg. Bake at 350° for 20 to 25 minutes. Makes 4 rolls.
Mix ingredients. Roll in pecan size ball. Place on greased cookie sheet. Can either flatten out with glass dipped in flour or leave round. Bake at 350° for 10 to 12 minutes. Cool and roll in powdered sugar.
Beat egg, milk and fat. Then add dry ingredients and beat until smooth. Place 1 tablespoon salt on griddle (or iron skillet) and rub with a paper towel. Shake off the salt. When your hot cakes are covered with bubbles, turn. Serve with melted butter and equal parts of honey and orange juice, or just plain syrup.
Pound chicken breasts until 1/4-inch thick. Put stuffing in middle; fold in half. Bake for 30 to 45 minutes at 350°. Heat up chicken gravy to serve over breasts. Enjoy. Serves 6.
Combine cornstarch, sugar, water and Karo; cook until thick. Add red jello. Cool. Stir in strawberries. Put in a baked pie shell.
Mix all ingredients. Pour into unbaked pie shell. Bake at 350° for about 30 minutes.
Mix powdered sugar and butter until creamy. Add eggs one at a time and beat well. Line bottom of baking dish with 1/2 cracker/wafer crumbs. Spread egg mixture evenly over crumbs. Spread pineapple evenly over egg mixture. Top with whipped cream and another layer of crumbs. Set in refrigerator for 12 hours.
Preheat oven to 350°. Brown hamburger and onion. Drain. Stir in soup, enchilada sauce and seasonings; simmer while preparing crust.