HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter in a large skillet. Add onion and cook slightly. Add broccoli and soup. Stir well and simmer for 5 minutes. Add Cheez Whiz and rice. Simmer 5 more minutes. Pour in greased 2-quart casserole dish. Bake at 350° for 30 minutes.
Cook juice and	sugar together over low heat, stirring constantly until sugar is	melted	and juice is syrupy. Pour into a clean jar and store in the refrigerator.
Combine ingredients in a large bowl, folding together until blended. Spoon into serving bowl. Chill. Makes 12 to 14 servings. Preparation time: 5 minutes. Chill time: 30 minutes.
Mix all together well. Freeze in oblong pan or in muffin liners. May also use whole cranberry sauce or blueberry pie filling.
Melt 2 tablespoons butter in skillet. Saute onions, celery and bell peppers. Add flour, chicken broth and milk. Add soup, pimentos and 1/2 cup butter. Simmer for 20 minutes. Add chicken and spaghetti. Pour into a 9 x 13-inch casserole. Bake at 325° for 35 minutes. Sprinkle with cheese; return to oven for 5 more minutes.
Combine first 7 ingredients, mixing well. Shape into 1-inch balls. Cook meatballs in hot oil until lightly browned; drain. Place meatballs in a 13 x 9 x 2-inch baking dish.
Mix together and press into a 9-inch pie shell pan. Bake at 350° for 10 minutes. Cool before filling with cheese filling.
Melt chocolate and butter. Add sugar, cornstarch and vanilla. Stir well together. Add water. Cook until slightly thickened. Pour over cake and serve.
Preheat oven to 400°. Wash, peel and dice potatoes; boil potatoes until done (not mushy). Drain and place in lightly greased 2-quart casserole dish. Melt 6 tablespoons of butter in medium saucepan; blend flour, then gradually add cream. Stir constantly; heat to a boil. Add salt and pepper. Pour over potatoes. Top with grated cheese. Melt remaining 2 tablespoons butter; stir into bread crumbs. Mix until coated; sprinkle over casserole. Bake for 20 to 30 minutes, until bubbly.
Grease 13 x 9-inch baking dish. In the pot noodles were cooked in mix hot noodles and margarine. Add remaining ingredients to noodles and mix well. Add cinnamon, teaspoon or more, and mix well. Place in 13 x 9-inch pan. Cover and refrigerate 3 to 4 hours. Preheat oven to 350°. Bake for 1 1/2 hours. If kugel looks too wet, remove cover and bake a little longer. Sprinkle with cinnamon. Serve hot. We use as a side dish with baked ham, roasted chicken or turkey.
In bowl, beat eggs until foamy. Gradually beat in oil and sugar. Add zucchini, cinnamon, salt, baking soda and baking powder. Mix well, then gradually blend in flour. Fold in nuts and cherries. Pour into 2 greased loaf pans. Bake at 350° for 1 hour and 15 minutes.
In mixing bowl, stir together flour, sugar, baking powder and salt. Beat together egg, milk and cooking oil; add all at once to dry ingredients, stirring just until moistened. Fill greased or paper-lined muffin tin cups 1/3 full. Place a teaspoon jelly or jam atop batter in muffin tin. Fill muffin tin cups with remaining batter. Bake in 400° oven for 20 to 25 minutes. Makes 12 muffins.
Dissolve jello and marshmallows in 1 cup hot water. Let thicken. Mix pineapple with cream cheese and add all other ingredients.
Mix dry ingredients and add creamed butter. Roll 1/4-inch thick. Cut out. Bake at 275° for 40 minutes.
Wash, peel and core tomatoes. Pack in jars with 1 teaspoon salt to a quart jar. Put on a tray and place in oven. Cook at 200° for 1 hour. Heat tops before you fill. Close jars. Put in oven, jar, top and all.
Bring water, tea and cloves to a boil; simmer for 5 minutes. Strain. Then add sugar, orange juice, pineapple juice and lemon juice. Mix well.
Spray 13 x 9-inch baking dish with cooking spray. Spread Tater Tots and then broccoli in dish. Melt margarine in frying pan. Saute sliced onions, including tops in butter. Mix soup, 2/3 of cheese and sour cream with onions. Pour over potatoes and broccoli. If too thick, I add about 3/4 cup milk and a little more sour cream to make it soupy; it cooks down thick. Add remaining cheese to top. (Add more cheese if you like.) I add Mozzarella cheese to top. It's great!!
Rice should be cooked, but not mushy. Mix all the ingredients, except whipping cream. Allow to stand 1 hour. Fold in whipped cream just before serving. Garnish with cherries, strawberries or sliced peaches. Makes 6 servings.
Boil chicken and remove from bones. Mix celery and chicken soup in saucepan, plus chicken broth and heat over low heat. Pour over Pepperidge dressing. Melt margarine and pour over dressing. Mix well, may use hands. Place half in well-greased baking dish. Place chicken, after tearing into small pieces, over mixture. Add finely chopped eggs to chicken. Pour soup mixture over all. Add remaining dressing mixture. Bake at 350° until brown, about 30 minutes.
Brown beef and chopped onion until done. Place beef and onion in bottom of 2-quart casserole dish. Slice peeled potatoes over top of beef onion mixture. Pour corn over top of potatoes. Top with buttered crumbs if desired. Bake at 350° covered for 1 hour.
Mix and sift dry ingredients together and cut in shortening. Combine egg and milk; add to dry ingredients, stirring until mixed. Arrange hot seasoned vegetables in bottom of greased shallow baking dish. Add vegetable stock, dot with butter, cover with first mixture and bake in a 425° oven for 20 to 25 minutes. Turn out on a serving plate with vegetables on top. Serve with tomato or mushroom sauce. Serves 6.
Slice the potatoes and sprinkle with parsley flakes, Molly McButter and garlic salt. Add water. Cook in covered microwave dish until done. Stir occasionally and check with toothpick for doneness.
Preheat oven to 400°. Grease pan. Put all ingredients in bowl. Dump a spoonful of batter into a smaller bowl that has flour in it. Shape the biscuits and put it in the greased pan. Pat the top with knuckles. Do the rest of the biscuits. Put in oven and cook until done or as brown as you like them. In a gas oven, approximately 15 minutes. In an electric oven, approximately 20 minutes.
*The berries can be mashed or a few quartered and the balance blender pureed.
In a pot of water, place 1 whole chicken, making sure you have enough water to cover. Add 1 whole onion. Add some salt and pepper. Simmer until chicken is done. Meat should start to fall from the bones. Place chicken in a bowl to cool. Debone chicken and put meat in a pan. Cover with some red chili sauce and simmer for 10 minutes; let cool.
Cream shortening and sugar. Add flavoring. With spoon add flour and oats until well mixed. Form into 1-inch balls. Press with fork on lightly greased pan. Bake at 350° approximately 10 to 15 minutes. When cool, put in cookie tin and refrigerate. Will keep a month and get better every day.
Layer in order in large bowl. Let stand in the layered form for 24 hours in refrigerator or until ready to serve. Mix right before serving. You can add a little salt if needed. You can make 1/2 this recipe.
Cream margarine and sugar; add molasses and egg. Mix dry ingredients together and sift. Form into balls; press down and pat with glass dipped in sugar. Bake for 15 minutes in a 350° oven.
Use large frying pan to fry bacon. Add onion; cook until onion is golden. Add egg; stirring as it cooks. Add vinegar, sugar, salt, pepper and hard-boiled eggs. Add cooked potatoes. Serve hot.
Shred cabbage after removing green leaves. Do not shred stalk. Shred carrot. Mix all remaining ingredients together to make sauce and add to shredded cabbage and carrot. Toss together. Cover and let sit in refrigerator a couple of hours.
In a large mixer bowl, combine 4 cups flour and yeast. Combine warm water, oil, sugar and salt. Add to dry ingredients in bowl. Add eggs. Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl. Beat 3 minutes at high speed. By hand, stir in enough flour to make a soft dough.
Combine eggs, milk, pepper and baking powder. Beat well. Stir in ham and cheese. Add onion. Spoon into unbaked pie shell. Bake at 425° for 25 minutes or until firm in center.
In cold oven, place stick of butter in large cobbler bowl. Turn oven to 350°. Mix flour, sugar and milk together in a bowl. When butter is melted, take bowl out of oven and pour mixture into the hot butter, then put peaches on top. Bake for 1 hour and take out of oven.
Mix all ingredients. Store in well marked bottle. Good for cleaning walls, woodwork, all surfaces.
Brown and drain ground beef. Add salt, sugar, pepper and spaghetti sauce. Simmer 15 minutes. Cream together the cream cheese, Ricotta cheese and onion salt. Stir well until smooth and softened. Using a 9 x 12-inch baking dish, layer noodles, meat mixture and cream mixture. Repeat until all gone. Top with shredded cheese. Bake at 350° for 25 to 30 minutes.
Mix well by hand and make small balls. Let stand in refrigerator several hours or over night. Melt block of chocolate and dip balls until coated. Put on wax paper to dry. Put in tight container, this will freeze well.
Mix and put on a pizza pan. Bake 20 minutes. Remove from oven and cool.
Melt 1/4 cup margarine in aluminum pie pan or similar metal pan over heat. Add 3/4 cup brown sugar, cinnamon and chopped pecans. Mix these well. Remove from heat.
Beat together first 3 ingredients until light. Blend in eggs and vanilla. Add flour, soda and salt. Mix well. Stir in oats. Spread in greased 13 x 9-inch pan. Bake at 350° for 20 to 25 minutes.
Grate cabbage. Add onion and pepper; toss together in a large bowl. Mix the sugar, salt, mustard and celery seed in a small saucepan. Add vinegar and oil; let come to a boil over medium heat, stirring until sugar dissolves. Pour over cabbage; toss well. Allow to cool to room temperature in a nonporous container, then cover and refrigerate until ready to serve.
In a large skillet, slowly brown the garlic and onions in olive oil; stir and cook until tender. Raise heat, add meat and cook until done. Add all other ingredients. Cover and reduce heat. Cook about 45 minutes more.
Blend water, flour and turmeric. Pour into saucepan and cook, stirring constantly, until thickened. Return to blender and add garlic and lemon juice. Mix well and chill.
Mix sausage with biscuit mix until crumbly. Add cheese and a little milk to hold. Roll in small balls and bake on ungreased cookie sheet at 400° until brown.
Mix together sauce ingredients. Spread chicken pieces in baking pan. Spoon sauce over chicken. Bake at 350° for 1 1/2 hours.
Mix all ingredients together until batter is smooth and well blended. Pour into a greased tube pan with removable bottom. Bake at 350° for 1 1/2 hours or until done. Remove from oven and glaze white hot.
Brown steak in butter. Add onion, garlic, and mushrooms; cook until onion is sort of soft. Add the squash and tomatoes; cook until squash is almost done. Add the mushroom soup. Simmer until squash is done.
Mix and bake ingredients at 350° for 1 hour. Stir in 1/2 hour.
Preheat oven. Cream butter and sugar. Sift flour with baking powder and salt; set aside. Beat egg yolks until thick and lemony (about 5 minutes). Add to butter and sugar. Add vanilla. Beat egg whites until soft peaks form when beater is slowly raised. Add flour gradually to butter, sugar and egg yolks. Add egg whites and mix gently. Turn batter into well-greased and floured 10-inch tube pan and bake for 65 to 70 minutes at 350° or until center tests clean. Cool for about 15 minutes before removing from pan.
Heat oven to 350°. Grease a 13 x 9 x 3-inch oblong pan. Mix all ingredients. Spread in pan. Bake about 25 minutes until golden brown. Cut into 2 x 1-inch squares. Yields 4 dozen.
Add corn and sliced hot dogs to cornbread mix. Spoon chili over, spread shredded cheese on top. Bake at 350° until done.
Cut hot dogs into 1-inch pieces. Place all ingredients in electric skillet. Simmer 30 to 45 minutes, until mixture thickens. Serve hot, right out of the skillet.
In a large clear bowl, fill it halfway with torn lettuce. Layer the rest of the ingredients on top of the lettuce in the order listed. Cover and refrigerate for 24 hours. Serve.
Saute onion, celery and green pepper in butter. Stir in sauces and spices. Bring to a boil, reduce heat and simmer 10 minutes. Stir in turkey pieces. Serve on buns.
Brown sausage and drain. Save drippings. Saute onions and celery in drippings. Layer rice, sausage, onions and celery. Spread mushroom soup, then chicken noodle soup. Pour 1 1/2 cans of water over top. Bake, uncovered, at 350° for 1 hour.
Beat egg; add sugar and beat well. Add Wesson oil and beat well. Add flour, soda and salt and beat well. Add apples and nuts; mix well with hands. Cook in greased, floured pan for 40 minutes (or until done) in 325° oven.
Preheat oven to 350°. In a saucepan, combine potatoes, onion and salt. Add enough water to cover potatoes. Cook until tender and drain. Place in lightly greased casserole dish. In a saucepan, combine margarine, flour, milk and cheese. Heat over low heat, stirring frequently, until thick. Pour over potato mixture and bake for 45 minutes.
Ham meat doesn't fry much, so put grease in with it when you fry it. Take the meat out and pour the grease in a bowl. Sprinkle sugar on the hot frying pan. Pour about 1/2 cup of water on the skillet. It'll fry like lightning, so just cook it until it's hot, about 1 minute. Pour it over the grease in the bowl and when you get your red. Makes about 1 cup.
Boil chicken about 15 to 20 minutes. Set aside. Line the bottom and sides of 9 x 13-inch baking dish with tortillas. Layer cooked chicken on bottom. Add in layers bell pepper and onion. Mix together tomatoes, mushroom soup and chicken soup. Pour mixture on the layers. Top with shredded cheese. Bake 20 minutes at 350°. Put cheese on and bake until cheese melts.
Cook pinto beans, onion, bell pepper and tomatoes. When done, add sugar, Tabasco, salt, pepper and paste.
Cook and drain enough noodles to fill your casserole dish. While noodles are cooking, mix mayonnaise, chicken, salt and pepper in casserole dish. Warm chicken soup, milk and cheese in saucepan. Combine noodles and chicken mixture. Pour soup mixture over noodles and stir until well mixed. Bake uncovered for 20 minutes at 425° or until bubbly.
Combine first 5 ingredients and mix. Combine remaining 4 ingredients and add to dry mixture, stirring well. Spoon into 2 greased and floured loaf pans. Bake at 350° for 1 hour.
Blend honey and milk together; add flour gradually, stirring until smooth. Add eggs, corn, butter and salt. Mix well. Turn into greased 1-quart baking dish. Sprinkle with allspice. Place baking dish in a pan of hot water. Bake at 300° for 1 hour and 45 minutes or until custard is set. Yield: 6 servings.
Bring all ingredients	to a hard boil. Lower heat and let simmer for	1 hour. Pour into pint jars. Add 1/2 teaspoon salt and 1/2 teaspoon	sugar to each jar. Seal. Process in boiling water bath for a few minutes. Makes 6 to 8 pints.
Grease and flour 2 loaf pans. Beat eggs, then add oil, oleo, sugar and zucchini. Sift and measure out 3 cups flour, soda, baking powder, salt and cinnamon. Add sifted ingredients to cream mixture. Add nuts. Bake at 350° for 1 hour.
Into an electric blender, put the egg yolks, lemon juice and salt. Heat the butter to bubbling, but do not brown. Turn motor on low speed and add hot butter gradually. Then blend about 15 seconds more, or until sauce is thickened and smooth.
Slice bread into 1/2-inch slices; arrange on a cookie sheet. Bake in a 375° oven about 10 minutes or until golden brown. Turn oven setting to broil.
Mix oil, sugar, eggs and vanilla together. Sift together flour, soda and salt; add to oil mixture. Stir in apples and nuts. This will be extremely thick. Put into greased tube pan and bake 1 hour and 15 minutes at 350°.
Sift all dry ingredients together 2 times and add boiling milk. Add beaten egg whites. Bake 30 minutes at 325° to 350°.
In heavy saucepan, combine sweetened condensed milk, egg yolks and margarine. Over medium heat, cook and stir until thick and bubbly, about 8 minutes. Stir in rest of ingredients. Serve warm over ice cream. Makes 2 cups.
Press rolls out on a cookie sheet. Bake at 325° when brown as you like. Cool. Mix together cream cheese, Miracle Whip and Hidden Valley Ranch dressing mix. Spread on crust and top with chopped raw vegetables.
Combine butter, sugar, flour and milk in mixing bowl and mix well. Pour half of dough mixture into a 1 1/2-quart casserole dish. Combine peaches, juice and all, salt and spices. Mix well. Pour over mixture in casserole, then add remaining dough on top. Bake 10 minutes at 350°, then turn oven to 400° and bake for another 35 minutes or until golden brown.
Bring sugar and vinegar to a hard boil. Combine other ingredients. Pour hot vinegar and sugar over the mixture and let stand overnight in a covered container in refrigerator.
Combine sugar, water and salt in medium saucepan. Heat until sugar is dissolved. Add 2 cups raw unskinned peanuts and continue to cook until the syrup crystallizes. Pour into a large flat pan and spread out. Cook at 300° for 30 minutes. Stir every 5 minutes.
Beat egg substitute and add, in order, spices, salt, sweeteners, margarine, pumpkin and milk. Mix well and pour into pie shell. Bake at 450° for 10 minutes. Then bake at 350° for about 30 minutes, or until it tests done.
Preheat oven to 350°. Using 13 x 9-inch baking pan, melt margarine in oven. Sprinkle crumbs evenly over melted margarine. Top evenly with coconut, then milk. Bake 25 minutes or until lightly browned. Spread chocolate chips evenly over hot coconut layer. Cool 30 minutes. Cut into bars.
Attach possum firmly to board. Boil in tub of salted water for 1 hour and 26 minutes and 14 seconds. Remove possum and board; pop into preheated 416° oven for 2 hours and 59 minutes. Remove and cool. Discard possum. Eat board.
Combine all ingredients. Blend thoroughly. Chill several hours before serving. Makes 3 cups.
Mix margarine, cake mix and 1 egg; add nuts and put in 9 x 13-inch greased pan. Mix	cream cheese, 2 eggs and powdered sugar. Beat good;	pour over nut mixture. Bake at 350° for 35 to 40 minutes.
Cream shortening, sugar and vanilla. Beat in eggs, then chocolate. Sift dry ingredients and add alternately with milk. Stir in nuts and chill 2 to 3 hours. Form in balls and roll in powdered sugar. Bake 20 minutes at 350°.
Beat eggs and sugar together for 4 minutes. Add oil and beat 3 to 4 minutes. Add flour, salt and baking powder (mixed together). Mix by hand. Add rest of ingredients and mix thoroughly by hand. Mix will be sticky. Using two ungreased cookie sheets or jelly roll pans, make 4 long rolls. Bake at 350° for 30 minutes or until brown. Cut in pan and turn on sides. Return to oven to brown sides.
Preheat oven to 300°. Mix eggs, sugar, honey and vegetable oil with an electric mixer until blended. Dissolve coffee in 1/2 cup warm water. Mix into batter with orange juice. Mix in flour, baking powder, baking soda, cinnamon, allspice and salt. Mix for 1 minute or until smooth. Pour into greased 9 x 5 x 3-inch loaf pan. Bake 65 to 75 minutes or until toothpick inserted in center comes out clean. Remove to rack. Cool 10 minutes. Invert and cool completely. Makes 12 servings.
Mix all ingredients together. Add onion rings last. Pour in unbaked pie shell and bake at 325° for 40 minutes.
Pour 1 cup of boiling water over 1/2 cup of corn meal; stir. Beat in remaining ingredients. Pour into a buttered 1-quart baking dish and bake at 400° for 30 to 40 minutes until brown. Serve with a spoon; top with butter.
Beat egg whites until stiff. Add 1/4 cup of the sugar. Beat until stiff. Cream shortening and salt and vanilla. Add remaining sugar and egg yolks and beat until creamy. Add dry ingredients, then milk. Fold in egg whites then add berries. Take a bit of the flour and roll berries in it so they won't settle. Sprinkle top with sugar. Bake in an 8 x 8-inch pan at 350° for 50 to 60 minutes.
Melt chocolate chips over warm water. Remove and add corn syrup and orange juice. Mix sugar, crumbs and nuts in large bowl. Pour liquid over all and mix well with spoon and then use hands for final mixing. Grease hands with butter and then roll dough into balls the size of walnuts. Roll in powdered sugar. These are best if served 24 hours or later or can be frozen as they keep very well. Defrost and they are ready to serve.
Mix all ingredients together. Place in baking pan. Top with bacon slices. Bake at 350° for 35 minutes or until bacon browns.
Hand mix the butter, sugar and peanut butter together. Add graham cracker crumbs and mix well. Press into a 9 x 13-inch pan. Melt the chocolate chips in a pan and spread over the other stuff. Cut while chocolate covering is still warm.
Cook frozen corn with a small amount of water, salt and butter. Stir flour into milk and add to corn. Add sugar, egg yolks and pepper. Beat egg whites stiff. Fold corn mixture into egg whites. Blend well. Pour into greased 2-quart casserole dish. Bake at 350° for 30 minutes.
Use ungreased pans. Cream together in the usual way. Put on pans by teaspoonfuls. Bake at 350° for 6 to 8 minutes.
Mix sugar, eggs and vanilla well. Melt chocolate chips and butter together. Add sugar mixture to chocolate mixture. Pour into buttered dish and refrigerate for at least 1 hour. Never fails.
Cream shortening and margarine. Add sugar and cream until light and fluffy. Add eggs, one at a time, beating well. Sift baking powder and salt with flour. Add alternately with milk. Add flavorings and nuts last. Bake 2 hours at 300° in a greased and floured tube pan. Cool for 10 minutes before removing from pan.
Cut ham and vegetables in small pieces and fry lightly. Add water and eggplant. Add salt to taste; stir. Cook at low heat for about 20 minutes.
Mix pudding with milk; fold in Cool Whip. Line pan with whole graham crackers. Pour 1/2 pudding over them; top with another layer of graham crackers and cover with rest of pudding. Refrigerate.
Mix seasoning, cream cheese and cottage cheese in a mixing bowl. Spread mixture onto a 10-inch platter. Garnish with chopped tomatoes, sliced black olives and shredded lettuce. Serve with plain tortilla chips.
Use electric mixer. Mix warm water, yeast and 1 tablespoon sugar. Let ferment.
Drain asparagus, reserve juice and add water to make 2 cups. Combine juice mixture, sugar, vinegar and salt and bring to a boil. Soften gelatin in cold water and add to hot mixture. Stir until blended. Chill until egg white consistency. Add remaining ingredients. Mix well. Chill until firm. Makes 12 to 15 servings.
Boil and mash squash. Saute chopped onion in butter. Mix well with squash. Beat eggs and mix with squash. Season and bake in a casserole dish at 350° for 30 minutes. Remove from oven and pour the mushroom soup over squash. Top with grated cheese. Bake again for 20 minutes.
Place berries in ovenproof pan or casserole dish. Add vanilla. Bake until crust is brown. Remove from oven. Cut crust into pan of berries. Place the other crust on berries and bake until brown. Remove from oven.
Cream butter, oleo and sugar until very fluffy. Add eggs, one at a time, beat well after each addition. Fold in flour and vanilla. Add 3 to 4 cups chopped pecans. Pour into greased and floured tube pan and bake at 325° for 1 hour and 15 minutes or until toothpick comes out clean.
Slice cake in three layers. Cream sugar and cream cheese. Mix well and add powdered sugar. Mix well and add Cool Whip. Spread on each layer and top each layer with pie filling. Spread on sides and refrigerate.
Cook and drain broccoli. Mix together all ingredients. Top with cheese cracker crumbs. Bake at 400° for 20 minutes.
Heat oven to 350°. Put crackers in large bowl; set aside. Mix remaining ingredients thoroughly in a small bowl. Pour and mix with crackers. Be sure all crackers are coated with mixture. Put into a 9 x 2 x 13 baking pan and put in oven for 15 minutes. Stir again thoroughly halfway through baking time.
Stir in Cool Whip last. Stir well. Pour into pie crust. I crumble vanilla wafers on top.
Blend all ingredients together and refrigerate 4 hours. Shape into a ball and roll in finely chopped parsley or nuts. Chill until used. Serve with crackers.