HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook macaroni with no salt. Saute dried beef and onion in small amount of butter. Blend soup and milk. Stir in cheese, dried beef, onion and macaroni. Fold in eggs. Cover and bake 30 minutes at 350°. Serves 4 to 5.
Combine dry ingredients in mixing bowl. Cut in margarine until mixture resembles coarse meal. Combine orange peel, orange juice and beaten egg. Add to flour mixture. Stir until dry ingredients are moistened. Mix in cranberries and walnuts. Turn into 3 (5 3/4 x 3 1/4 x 2 1/4-inch) loaf pans. Bake at 350° for 40 minutes. Cool in pans for 10 minutes. Sprinkle tops with confectioners sugar.
Boil potatoes; peel and cut into 1-inch chunks. Sprinkle with parsley and green onions. Make sauce from rest of ingredients. Pour over potatoes; stir well. Let stand about 4 hours. Stir often. Do not refrigerate.
Mix first 3 ingredients and pour in 1 1/2-quart baking dish. Make batter by combining brown sugar and 1 slice butter. With pastry blender, mix baking powder, flour, milk and raisins. Spoon batter on top of sauce in baking dish. Bake at 350° until batter is browned a little. Serve warm.
Put in bowl in order given and beat. Bake in large jelly roll pan. Bake at 350° for 25 minutes. Topping below.
Drain and flake tuna; blend with next 6 ingredients. Chill until serving time.
Season meat with salt and pepper. Brown meat in hot oil. Lightly saute onions and green peppers. Add to meat; add stewed tomatoes, oregano and steak sauce. Cook slowly on top of range for 1 hour, or until meat is tender. Serve on a bed of rice. Serves 4. Preparation time is 1 1/2 hours.
Melt butter in baking dish. Combine crumbs, salt, pepper and cheese. Combine eggs and milk. Dip chops in crumbs, milk mixture, crumbs. Place in baking dish. Bake at 325° for 30 minutes. Turn and bake another 30 minutes or until done.
Melt butter in pan. Mix sugar, flour and milk and add to pan with butter. Use any kind of canned fruit pie filling (peaches, apples, cherries, etc.). Spoon fruit on top of batter and bake until crust comes to the top and browns at 350°. Excellent with ice cream.
Take a slice of dried beef and place chicken breasts on top. Wrap slice of bacon around beef and chicken. Grease casserole dish and place each breast in dish. Combine soup and sour cream. Pour over chicken. Bake at 350° for 1 1/2 hours.
Mix first 3 ingredients for crust and pack into greased pan. Mix cream cheese, sugar and eggs until smooth and put in crust. Bake for 20 minutes at 350 degrees. Cool slightly. Spread blueberry filling and lemon juice over pie and top with whipped topping.
Prepare 1/4 recipe Deluxe Rolls. When dough is light, turn out on board and knead in 1/4 cup raisins or currants. Pat out into a circle, about 7-inches in diameter. Brush with melted butter. Crease and fold like a Parker House roll. Brush with melted fat. Cover and let rise about 1 hour or until doubled in bulk. Bake in moderate oven (375°) for 25 to 30 minutes. While still warm, brush with confectioners frosting; sprinkle with chopped nuts.
Boil sugar, corn syrup and water until it forms a hard ball in cold water. Pour slowly into beaten egg whites, beating constantly. When it begins to stiffen, add vanilla and walnuts, broken into big pieces.
Place all ingredients in food processor or blender and blend until smooth. Cover pesto with thin layer of olive oil and refrigerate in a tightly sealed jar. If stored this way, it will keep well for up to 6 months.
Mix and knead until firm. Cut with biscuit cutter. Place on cookie sheet. Bake at 325° until done.
Cream margarine and sugar until light. Beat in egg. Sift together flour, soda, nutmeg and cinnamon. Add to creamed mixture. Fold in apples and nuts. Spread evenly into a greased 8 x 8-inch pan. Bake in a preheated oven for 30 to 40 minutes, until center is done. Serve with whipped cream or ice cream. Serves 9.
Heat oven to 400°. Combine all ingredients. Separate biscuit dough into 10 biscuits on lightly greased cookie sheet. Place 2 biscuits together, one on top of the other and press evenly to form a 4 1/2-inch circle. Press edges with fork to seal. Bake at 400° for 4 to 6 minutes until light brown. Remove from cookie sheet; cool 5 minutes. With knife, cut along edge 1/3 of way around to form pocket. Open pocket and fill with about 1/2 cup tuna mixture. Garnish as desired.
Heat oven to 375°. Generously grease 12 muffin cups. Cook sausage until brown and crumbly; drain. Mix baking mix and margarine. Add boiling water; stir vigorously until soft dough forms. Press 1 level tablespoonful of dough on bottom and up sides of muffin cups. Divide sausage evenly among cups. Beat half and half and egg and stir in onions and salt. Spoon about 1 tablespoonful into each cup; sprinkle cheese over tops. Bake until edges are golden brown and centers are set, about 25 minutes.
Brown meat, spoon off excess fat. Add next 6 ingredients. Stir to blend. Simmer, uncovered, for 30 minutes. Cook lasagne noodles, drain and rinse in cold water. Combine cottage cheese with next 3 ingredients.
Combine onion, mayonnaise and cheese. Pour into 1 quart baking dish. Sprinkle with paprika. Bake at 350° for 25 minutes. Blot with paper towel to remove excess oil. Serve hot with Triscuits.
Cook and drain macaroni according to package directions. Pour macaroni, cheese soup, milk and Worcestershire sauce into a bowl and mix well. Grease 10 x 6 x1 1/2-inch baking dish. Pour macaroni into dish. Cut frankfurters or sausage into real thin slices and place on top of macaroni. Bake at 375° for 25 minutes or microwave on High for 10 minutes.
Marinate pork chops in seasoning about 4 hours (example, 8:00 a.m. to 12 noon). Put pork chops in crock-pot and cook on low about 5 hours. Pork chops will be very tender.
Mix grape, orange and pineapple juices together. Add sugar to suit taste. Add ginger ale just before serving.
In large bowl soak cucumbers in canning salt and water (enough to cover) for 30 minutes; drain. Rinse in cold water. Toss cucumbers with onion rings, green pepper and celery.
Combine all ingredients except bay leaves, onion and pork and make into a paste. Make many small slits in meat and rub paste into meat. Spread onion slices over meat. Cover and refrigerate at least 3 hours, better overnight. Place 2 bay leaves under meat in pan. Roast 35 to 40 minutes per pound in 350° oven. Serves 8.
Put sugar, eggs and flour in pot and mix enough milk to make paste. Blend milk; cook, stirring constantly, until thick. Add margarine and vanilla. Mix well. Layer vanilla wafers, bananas and pudding twice, ending with wafers. Chill and eat. Delicious and quick.
Pound breasts thin between 2 sheets waxed paper. Dunk chicken pieces in beaten eggs and then coat with a mixture of bread crumbs and Parmesan cheese. Fry the coated chicken pieces in 1 stick butter until golden brown on both sides. Remove chicken from pan and in same pan, add mixture of water, bouillon cubes and lemon juice. Put chicken back into pan and let simmer for about 10 minutes. Garnish with parsley and lemon slices. (Electric frypan works best.)
Place all ingredients except soup in layers in 2-quart casserole. Spread soup on top. Bake at 375° for 1 1/2 hours.
Mix 1 box of powdered sugar and add second box as needed with Crisco, water and flavoring. This can last safely 2 weeks refrigerated.
In a small bowl, mash avocado until smooth. Stir in yogurt, picante sauce, onion, salt and hot pepper sauce (optional). Cover and refrigerate until serving. Serve with tortilla chips. Yield: 2 servings (3/4 cup).
In large pot, mix ingredients together in the listed order. Bring to a boil; cover and simmer for four hours. Serve hot over your favorite boiled pasta.
Heat oven to 400°. Spread rounds with ketchup; top with pepperoni slices. Sprinkle cheese and oregano over pepperoni. Bake on ungreased cookie sheet until cheese is melted, 3 to 4 minutes at 400°. Yield: 4 dozen canapes.
Combine cream cheese and margarine; mix well. Add flour, mixing well. Chill. Divide dough into quarters and each quarter into 12 balls. Press each ball into miniature muffin pan. Cover bottom and sides well.
Mix all 3 ingredients; mix well. Make into small balls. Place on an oiled cookie sheet. Press each ball with a fork that has been dipped in cold water. Bake in 350° oven for 8 to 10 minutes.
In double boiler, melt morsels and stir in Spanish peanuts. Drop by teaspoon onto wax paper.
Use boneless and skinless chicken breast boiled. If use whole chicken breast, after cooked skin and debone. Cut in chunks. Mix all ingredients; except eggs. Use enough mayonnaise to coat good. Cut eggs in quarters. Chill. When ready to serve, cover platter with lettuce, garnish with eggs, green onions and radishes cut in roses. Serves 6 to 8. If want to fix for large group, increase all ingredients.
In a small bowl, mix flour and soda. Set aside. In a small saucepan, combine butter, sugar and water. Bring just to a boil; remove from heat. Add 1 cup chocolate pieces and vanilla and stir until chocolate is melted and mixture is smooth. Transfer to a medium bowl. Add eggs, one at a time, beating thoroughly after each addition. Gradually add flour mixture, beating until smooth. Stir in remaining chocolate pieces and the nuts. Spread in greased 9-inch square baking pan. Bake at 375° for about 30 minutes or until toothpick inserted near center comes out clean. Cool completely on wire rack. Cut in 16 squares.
Follow directions on Jell-O boxes to prepare Jell-O and mix together. Combine pineapple and cream cheese; mix well. After Jell-O has begun to thicken, fold cream cheese mixture into it. Do not stir. Pour mixture into serving bowl. Refrigerate until set.
Cream the white sugar, salt, eggs, butter, milk and vanilla in the mashed sweet potatoes. Make the topping from the last 4 ingredients. Pour topping over top of mixture and bake at 350° for about 30 minutes or until done.
Mix all ingredients in order given. Top with either dry bread crumbs or dried onion rings. Bake in greased 9 x 13-inch glass baking dish or casserole dish for 25 to 30 minutes at 350°.
Put pineapple in saucepan with sugar; heat until boiled. Put Jell-O and 2 cups cold water. Add 1 cup Cheddar cheese and 1/2 cup nuts. Mix with Jell-O mixture. Let set, then spread Cool Whip, rest of cheese and nuts. Keep in refrigerator.
Place chicken pieces in baking dish. Salt and pepper each piece. Put slice of margarine on top of each. Cover all generously with Worcestershire sauce. Cover tightly. Cook at 300° to 350° for 1 1/2 to 2 hours. If a lot of liquid is left when uncovered, put back in oven uncovered for a few minutes more.
Cook spinach with salt and sugar. Drain and add eggs, cheese and mushroom soup. Season with garlic salt to taste. Top with buttered bread crumbs. Bake 35 to 40 minutes in 350° oven.
Mix dates, crackers, baking powder and 1/2 cup sugar and nuts together. Beat egg whites with 1/2 cup sugar. Fold the dry ingredients into egg whites. Add vanilla. Pour into pie pan and bake at 350° for 30 minutes. Cool and serve with whipped cream or Cool Whip.
Combine in a gallon jug the Kool-Aid, sugar and pineapple juice. Fill just rest of way with water. When ready to use, pour in punch bowl and add ginger ale.
In medium bowl beat cream cheese until fluffy. Add condensed milk. Mix thoroughly. Stir in lemon juice and vanilla. Pour into crust. Chill 2 hours. Top with pie filling. Refrigerate.
Preheat oven to 350°. Mix 1 1/2 cups flour and 1/3 cup confectioners sugar in medium bowl. Cut in 3/4 cup margarine until crumbly. Press into a lightly greased 9 x 13-inch baking pan. Bake 15 minutes. Combine brown sugar, eggs, chopped pecans, coconut, 1/4 cup flour and baking powder in a large bowl. Mix well. Spread over baked layer. Combine 2 cups confectioners sugar, lemon juice and 2 tablespoons margarine. Mix until smooth. Spread over cooled layer. Chill in refrigerator. Cut into bars and top with pecan halves. Store in refrigerator. Makes 3 dozen.
Melt marshmallows in milk slowly; cool. Take out 1/2 cup vanilla cookie crumbs to reserve for later. Put butter in remaining crumbs and mix. Press in bottom of pan. Whip cream until stiff, then fold into marshmallow and flavoring. Put into pie crust. Pour cherries over top. Sprinkle reserved crumbs on top of cherries.
In medium bowl, beat potatoes and milk until smooth. Blend in yogurt, eggs, sugar, spices and pepper. Add walnuts. Pour into 8 x 12-inch baking dish sprayed with Pam. Bake at 350° for 25 to 30 minutes.
Cook chicken in 1 tablespoon of oil in frying pan until white. Shred chicken. Saute chicken, peppers and onions in 1 tablespoon of oil until onions are hot. Remove from pan. Add 1 tablespoon of chili powder and 1/2 salt.
Combine flour with salt and pepper. Pound mixture thoroughly into both sides of the steak. Cut into serving pieces.
Combine all ingredients, except pecans and parsley. Mix very thoroughly. Form into ball and roll in pecans and parsley.
Pour warm water into large mixing bowl. Add sugar and yeast; let stand a few minutes. Stir to dissolve. Add salt, shortening and egg; stir. Add half of flour and beat until smooth. Add rest of flour and knead on floured board. Cover and let rise in a warm place about 30 minutes. Form rolls in greased muffin tins or roll pan. Let rise and bake 10 to 15 minutes at 400°.
Mix sausage, Bisquick mix, cheese and milk together. Roll out into marble shaped balls and bake about 15 to 20 minutes at 350°.
Mix cake according to directions on box. Bake in 3 layers. Mix sugar, sour cream and coconut. Spread between layers. Store in refrigerator.
Mix crackers, sugar and oleo and press in a 9 x 13-inch pan and refrigerate. Mix instant vanilla pudding with milk and whip together. Add softened ice cream to whipped pudding mix.	Pour over crumbs and refrigerate. Pour Cool	Whip (8 ounces) over pudding mixture and refrigerate	again.	Crush Heath bars with rolling pin and sprinkle on top of mixture. Refrigerate until time to serve. Put candy bars in refrigerator to chill before crushing.
Combine flour, butter, and 1 cup pecans. Press mixture into a 9x13 inch baking pan. Bake at 350 degrees for 15 minutes. Remove from oven and set aside to cool completely. With an electric mixer, combine cream cheese, confectioners sugar, and 1 cup Cool Whip until well blended. Pour mixture over cooled crust. In a bowl, combine pudding mix with milk. Pour pudding mixture over cream cheese mixture. Top chocolate pudding mixture with a layer of additional Cool Whip. Garnish with additional chopped pecans and cherries. Keep dessert in refrigerator; serve chilled. Yield: 24 servings.
Combine all ingredients. Mix well. Bake in greased and floured Bundt pan at 350° for 60 to 65 minutes. Insert toothpick to check for doneness.
Mix all together adding pecans last. Pour into pie crust and bake at 425° for 10 minutes and 350° for 25 minutes.
Sift flour, sugar and salt into a bowl. Add butter, egg yolks and vanilla extract; knead until dough is well-blended. Chill for 2 hours, then divide the dough into portions the size of a small walnut. Roll each piece of dough with the palm of your hand on a lightly floured board to give it the shape of a sewing machine shuttle. Dip each in the egg whites and roll in sugar. Bake on a lightly buttered baking sheet in a moderate oven (350°) for about 8 minutes or until the cookies are lightly brown.
Saute onion in a little butter. Add remaining ingredients except ham. Simmer 1/2 hour or so. Add ham and heat through.
Combine flour, 3 tablespoons cocoa, sugar, oil, milk and nuts together. Put that in baking dish. Mix brown sugar and remaining cocoa and sprinkle that over batter mixture. Pour the water over top of this layer. Bake 45 minutes at 350°.
Mix thoroughly. Sprinkle liberally with "Ha! Ha!". Serve at once with a sweet smile. Make plenty for seconds.
Bake cake as directed on box. Break cake into large pieces, then layer ingredients as listed in a punch bowl.
In a big pot, brown onion, garlic and chicken in olive oil. When translucent, add chicken broth and tomato sauce. Next, add salt, pepper, paprika, a splash of red hot pepper and parsley flakes. Let simmer for 2 hours (don't lose juice). Shred the chicken. Add 2 cups uncooked rice. Let simmer another 1/2 hour or until rice is cooked.
Mix all ingredients and form into balls. Place in baking dish and cover with tomato sauce. Bake at 350° for 1 hour.
Let peel stand overnight covered with water; drain. Bring six cups of water to boil. Add peel and cook, uncovered, for 10 minutes. Drain and repeat with another 6 cups of water. Drain.
Brown meat and onions in butter. Drain. Mix other ingredients. Add meat. Bake at 300° for 2 hours. Serves 20.
Melt the margarine; add sugar and mix, then add eggs and vanilla. Beat well. Add flour and nuts and mix well. Pour into a greased 9 x 13-inch pan and bake at 325° for 30 minutes. Serves 16.
Bring water to a boil and pour over tea bags. Cover and let stand 5 minutes. Discard tea bags; add sugar, white grape juice and unsweetened lemonade flavored drink mix. Stir well. Serve chilled. Yields 1 gallon.
Saute onion and mushroom with dash of garlic salt. Cook sliced bite size steak in separate pan. Butter buns and brown. Cook gravy per package directions. Layer on bread the steak, onion, mushrooms, gravy, Cheddar cheese and Mozzarella cheese.
Cream together cream cheese, flour and butter. Make small balls and put in miniature muffin tins. Mix eggs, butter, brown sugar, vanilla, salt and pecans. Pour into muffin tins. Bake at 350° for 15 to 30 minutes or until done.
Saute beef and onion in large skillet; drain off fat. Combine sauce, garlic, basil, salt, oregano and broth. Spoon half over meat mixture. Layer cottage cheese. Pour boiling water over noodles; let stand 1 minute to soften. Place over cottage cheese. Spoon remaining sauce over. Cover.
Combine chicken base, water, butter, chopped onion and sugar. Simmer until onions are clear. Add tomatoes, baking soda and stir well. Add cream, liquid creamer and heat to serve. Yields 1/2 gallon.
In a medium bowl, mix buttermilk and egg whites. In larger bowl, pour in cornbread mix and stir until smooth; mix in egg-buttermilk mixture. Blend together. Pour into greased iron skillet. Bake at 425° for 20 minutes.
Combine brown sugar, white sugar, flour, soda and salad oil. Remove 3/4 cup for topping to which add 1/2 cup nuts and 1 teaspoon cinnamon. Set aside. To remainder, add 1 egg, vanilla, buttermilk, soda and baking powder. Mix well and pour into 2 round cake pans or one 9 x 13-inch pan. Sprinkle with topping. Bake at 325° for 35 minutes.
Preheat barbecue on high. Mix all ingredients (except steaks) in a deep plate. Place steaks in plate and marinate for 15 to 30 minutes. Place steaks on hot grill and cook 8 to 10 minutes depending on taste. Turn at least 3 times, baste and season.
Saute crackers in butter. Butter casserole dish. Layer broccoli, cheese, crumbs, ending with crumbs.
Brown sausage; remove from pan with slotted spoon (the sausage has been removed from the casing). Place in bowl and add bread and seasonings; drizzle milk over it. Saute celery in butter until soft. Stir into mixture. Stuff in bird. Delicious when cooked on Weber Grill.
Combine soups and water; set aside. In a buttered baking dish, layer beans, potatoes and onions. Pour half of soups on top of these. Place browned beef over this and pour remaining soups over this. Bake at 375° for 1 hour.
Place all ingredients, except cheese, in container of electric blender. Cover and blend for 30 to 40 seconds, scraping sides, if necessary. Fill heated and greased muffin pan half full. Place a cube of cheese in center of each popover. Bake for 30 to 40 minutes at 400°. Makes 1 dozen popovers.
Melt butter in pan; stir in brown sugar to melt. Remove from heat and drain pineapple (save 2 tablespoons of juice). Press pineapple slices into brown sugar; set aside. Beat egg yolks; add white sugar, beating well. Sift together flour, baking powder and salt. Stir into egg yolk mixture. Add pineapple juice and vanilla. Beat egg whites until glossy. Fold into yolk mixture. Place in prepared pan and bake at 350° until brown.
Preheat oven to 350°. Grease casserole dish with butter. You will need a 9 x 13, extra deep dish or 2 (8 x 12) regular dishes for this recipe. Break angel hair pasta in half and place in boiling saltwater until almost done. In large bowl, mix chicken broth, soup and dry Italian dressing. Melt Velveeta cheese and pour into mixture. Drain pasta and place into mixture with chicken and mix well. Pour into casserole dish(s). Sprinkle top with dried bread crumbs until covered. Bake uncovered for 1 hour or until mixture starts to bubble on top.
Mix together in mixing bowl, then put in oven at 425° for 30 to 40 minutes.
Mix spices with boiling water. Place into sweet potatoes. Add sugar, eggs and butter. Blend thoroughly. Stir in milk. Place in microwave until thickens, stirring occasionally. Place in pie shell and bake at 425° until pie shell browns.
Preheat oven to 350°. Beat eggs until foamy. Add sugar, oil and vanilla. Beat until thick and yellow. Stir in zucchini. Stir in flour, baking soda, cinnamon, salt and baking powder. Mix well. Add walnuts and raisins. Pour into 2 greased loaf pans. Bake for 1 hour.
Cook fryer until tender. Remove from bone. Cut into pieces. Saute onion in margarine until clear. Combine chicken, onion, soups and broth. Heat but do not boil. Stir in sour cream and chilies. Put a layer of Doritos in bottom of large casserole dish. Pour half of mixture over Doritos. Sprinkle 1 cup cheese over mixture. Put another layer of Doritos over this and pour remaining chicken mixture over top. Bake at 350° for 45 minutes or until bubbly. Remove from oven. Sprinkle remaining cheese on top.
Pour juice in can and set aside. Mix egg and drained salmon. Mix good and when gummy, add the flour; stir in thoroughly and mix well. Will be thick. Do not add salt or pepper. Mix 1/4 cup of the salmon juice with baking powder and beat with a fork. After it foams, pour into salmon mixture and mix. This time the mixture will be thin. Drop by small spoonfuls into deep fat.
Combine all ingredients. Pour into casserole and sprinkle with Pepperidge Farm herb stuffing. Bake at 350° for 30 to 35 minutes.
Boil one quart water, cloves, cinnamon and allspice together for five minutes. Remove from heat and add tea bags. Cover pan and let cool completely. Add two quarts water, sugar, orange juice and lemonade. Stir together . Makes three quarts.
Remove ice cream from the freezer to soften. Preheat conventional oven to 325°. Place the sliced pound cake on ungreased cookie sheet. Dot with butter and bake until the butter is melted. Remove from oven and sprinkle generously with Amaretto while it is still warm. Arrange in serving bowl. Add the softened butter pecan ice cream to cover the pound cake. Add the can of crushed pineapple, with or without liquid, depending on your choice. Sprinkle the cereal with a heavy hand and serve immediately. Serves 4.
Place cabbage leaves in 1/4 cup water and place in a covered dish in the microwave on High for 4 to 5 minutes or until limp; drain. Mix remaining ingredients. Place approximately 1/3 of mixture at stem end of each leaf. Roll leaf around mixture, tucking in sides. Place cabbage rolls, seam side down, in colander. Put 1/4 cup water in dish below colander. Cover and microwave on High 7 minutes. Rotate 1/4 turn. Microwave until beef is done, 8 to 9 minutes longer. Let stand, covered, for 1 minute.
Line 9 x 13-inch Pyrex dish with graham crackers. Put a layer of sliced bananas, a layer of sliced strawberries and a layer of crushed, drained pineapple. Pour prepared pudding over layers. Layers can be repeated. Cover with Cool Whip and refrigerate for a few hours.
Dump cherry pie filling and crushed pineapple in buttered cake pan, 13 x 9-inches. Pour dry cake mix over cherry pie filling and pineapple. Slice 2 sticks butter over top of cake mix. When almost done, put coconut and walnuts on top. Bake at 350° for 35 minutes.
Mix first 6 ingredients together, then add bananas and nuts. Pour into 2 loaf pans and bake 1 hour at 350°.
Peel and cube potatoes, onions and carrots; shred cabbage. Put in large pot and cover with water. Cook for awhile, then add roast (cut up), broth and tomato juice. Season to taste. Simmer for several hours. You can add more water if needed.