HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat eggs; add water and salt. Add brown sugar and beat again. Mix 1 cup flour with candy; be sure to coat cut sides with flour. Add to egg-sugar mixture along with all remaining ingredients. Spread in greased 9 x 13-inch pan. Bake for 15 minutes at 375°. Cut into bars while warm.
Put sugar, cocoa, butter and milk in microwave on High, until butter is melted, 2 to 3 minutes. Stir in marshmallow and peanut butter until smooth. Put in vanilla and mix. Pour in buttered pan. Cool, then cut into squares.
Put broccoli in a small cooking utensil half full of water. Cook until tender. Do the same with the rice. Strain both, one at a time and add to bowl (ovenproof). Mix almost whole jar of Cheez Whiz and about 3/4 can of soup into the bowl. Add salt, pepper and onion. Bake about 10 or 15 minutes. Do not let sides of bowl burn. Then add enough grated cheese on top to cover it. Broil 5 minutes.
Cook ground beef with onion until brown. Pour off the liquid. Add the garlic salt, broth, soup, beans, chili powder and vinegar. Season with salt and pepper to suit your taste. Simmer for approximately an hour.
Melt butter or margarine in large skillet. Brown chicken on both sides; remove from pan. Saute onion and garlic in fat left in pan for 3 minutes or until tender. Add remaining ingredients. Return chicken to pan. Cover and simmer for 30 minutes.
Mix all ingredients well. Shape into a ball. Refrigerate. The tuna ball will freeze well.
Crumble bread in a large bowl. Melt butter and lightly saute onion and celery. Add to crumb mixture. Add other ingredients and mix well. If dressing seems too dry, add more broth. Bake in shallow pans at 400° for 15 to 25 minutes. Makes 8 servings.
Place half of the ice cream on graham cracker crust. Sprinkle 1/3 of the brickle over this layer. Spread remaining ice cream over top. Sprinkle 1/3 of the brickle over this layer.
Combine lettuce with celery. Add tomato, zucchini, apple and egg. Add dressing to taste (Creamy Cucumber or Creamy Italian goes well with this).
Mix all ingredients in order given. Divide batter into 2 greased loaf pans. Bake at 350° for 50 to 60 minutes. Cool before removing from pan.
Bake biscuits according to package directions. Split and arrange brown side down in greased 9 x 12-inch pan. Brown sausage. Sprinkle partially drained sausage over biscuits. Beat eggs and cream. Pour over sausage. Sprinkle on all cheese. Beat mushroom soup and milk. Pour over cheese layer. Sprinkle with paprika. Cover and refrigerate overnight. Bake uncovered at 350° for 45 to 60 minutes or until golden brown.
Cook and shred potatoes; cool. Put potatoes, eggs, onions and celery in a large bowl. Mix rest of ingredients and pour over potatoes. Mix well. Let set overnight. It is important that potatoes are shredded, such as shoestring, rather than just cubed.
Cream together butter and powdered sugar. Then add remaining ingredients. Refrigerate until cold or can even be put in the freezer. Form to desired size balls and dip them into your favorite chocolate sauce.
Dissolve drink powders and sugar in water. Add fruit juices and pineapple; chill through. Serve in frosted glasses. (Twirl 1/2 inch of rim in lemon juice, then in granulated sugar.) Makes 2 1/2 quarts.
Preheat oven to 375°. Combine cream cheese, seafood, onion, horseradish, garlic salt, pepper and hot sauce in a bowl. Mix well. Spoon into 2-quart buttered baking dish. Saute pecans in butter in skillet. Sprinkle over top. Bake for 25 minutes. Serve warm with crackers. Yields 16 servings.
Cook onion and green pepper in oil in large saucepan until tender, 3 to 4 minutes. Add chicken and cook over medium heat until browned, 3 to 4 minutes. Add beans, tomatoes and herbs to saucepan; heat to boiling. Reduce heat and simmer, uncovered 8 to 10 minutes. Season to taste with salt and pepper. (This recipe can be used by diabetics.)
Put flour with salt. Cream butter; gradually blend in sugar and add beaten eggs. Beat until smooth and fluffy. Add vanilla and stir in melted chocolate. Add flour mixture alternately in 2 ounce 3 portions, stirring well after each addition. Add nuts with last few stirs. Spread into 8-inch square cake pan which has been buttered. Bake at 350° for 20 minutes. Remove pan from cake rack. Cut in pieces while warm.
Mix all ingredients and form into patties. Fry or broil as hamburg. Great on the grill.
Cook the noodles as directed on package. One-third pound dried noodles equals one pound cooked noodles. Add cornstarch, cooking wine and 1/2 teaspoon of soy sauce to the meat and marinate for 20 minutes. Tear the spinach into 2-inch pieces.
Blend butter with salt and vanilla. Add sugar gradually; cream well. Sift in flour. Add chopped nuts. Shape dough into little balls slightly larger than a marble. Place on greased cookie sheet; bake for about 15 minutes in a 350° oven. Remove from pan and quickly but carefully, roll the hot cookies in sifted powdered sugar. This forms a frosting-like coating over the cookies. Cool, then roll again in powdered sugar. Store in an airtight container.
Mix instant pie filling with 1 cup fruit juice or 1 can fruit pie filling. Coat bananas first. Add rest of drained fruit and refrigerate.
Cut eggs in half lengthwise. Remove yolks. Mash yolks well. Add remaining ingredients to mashed yolks and mix well. Spoon mixture back into egg whites. Sprinkle tops with paprika. Place on serving tray. Garnish with stuffed green olives in center of plate.
Mix ingredients well; pour into nonstick square pan. Bake at 450° for 15 minutes, or until golden brown. Cut into 6 servings.
Brown pork chops on each side. Place rice in bottom of casserole dish. Place pork chops on top of rice. Pour both soups over rice and pork chops. Add mushrooms. Bake at 350° for 1 hour.
Blend liquid ingredients. Mix dry ingredients. Fold 2 mixtures together and fold in blueberries last.
Dissolve gelatin in boiling water. Add juice and water. When partially set, add the remaining ingredients. Mold.
Mix flour, brown sugar, shortening and butter. Save 1 cup of crumbs. Stir boiling water with baking soda. Add molasses. Mix with dry ingredients. Place in greased and floured loaf pans (2). Top with 1 cup of crumbs. Bake at 350° for 1 hour.
Drain sauerkraut well. Put tomatoes through a strainer. Melt the bacon or other fat. Add onion and stir until golden brown. Add the strained tomatoes and brown sugar. Add the drained sauerkraut. Place the mixture in a covered casserole and bake for 1 hour. Uncover the last 20 minutes of cooking. Garnish the top with crumbled crisp bacon.
Mix all ingredients. Simmer 10 minutes. Make a paste with cornstarch and water. Add and cook until thick. Store with lid loose in cool, dry place. Keeps for 2 months or more.
Layer each ingredient in oblong pan (pineapple, filling, cake mix and margarine, sliced and placed over mix, then pecans). Bake in 325° oven for 45 minutes to 1 hour.
Brown meat and onion. Add tomato paste and seasonings and simmer 5 minutes. Roll out one can of rolls (8) and place on cookie sheet. Spread a mixture of cottage cheese, egg and Parmesan cheese over rolls, a layer of meat, then Mozzarella cheese slices. Top with other can of rolls (rolled out and sealed). Brush with egg and milk.	Sprinkle with sesame seeds (optional). Bake at 350° for 25 to 35 minutes.
Preheat oven to 350°. Preheat	crust approximately 15 minutes. Combine sugar, flour and nutmeg in a bowl. Beat in eggs (medium speed) until smooth. Beat in buttermilk, butter and vanilla to blend. Pour into crust. Sprinkle top with pecans and coconut. Bake 40 to 45 minutes or until filling is just set. Cool. Serve at room temperature or chill.
Cook sausage in saucepan, breaking it up as it cooks. Drain well. Add remaining ingredients and simmer for 15 to 20 minutes.
Mix together and spoon over warm beans. Serve immediately or let cool. This is perfect with grilled fish.
Put most of the crushed crackers on bottom of buttered baking dish. Layer out fillet strips. Place small shrimp on fillets. Roll fillets and hold with toothpicks. Sprinkle with remaining crumbs. Dilute soup with small amount of milk. Pour over fillets. Bake at 350° for 40 to 45 minutes. Serves 4.
Brown onion in skillet. Add dried beef, soup and peas. Cook a few minutes until peas are done. (May need to add some water, if necessary.) Serve in French pastry shells. Serves 4.
Set oven at 350° and let warm. Press 1 tablespoon brown sugar lightly into each of four custard cups. Mix ingredients in a 1-quart bowl and pour carefully over brown sugar. Set cups in pan with 1-inch of water. Bake 50 minutes.
Combine sugar, vinegar, oil and celery seed in a small pan; bring to a boil. Pour over cabbage, onion and bell pepper. Will keep in refrigerator for several days.
Spread cherry pie filling over the bottom of an oblong-type greased baking dish, approximately 6 x 11-inches, then spread a can of crushed undrained pineapple over cherry pie filling. Pour on dry cake mix and scatter nuts over top. Melt butter and pour over cake mix. Be sure to cover all mix and bake for 30 to 45 minutes at 350°.
This dessert will have the design of the American Flag. Cut pound cake in pieces 1 1/2 inches thick and line the bottom of an 8 x 12-inch baking dish with enough to cover bottom. Top with 1 cup each of strawberry slices and blueberries, then with thawed Cool Whip. Design "Stars and Stripes" - 1/3 cup of blueberries in left corner in rows to symbolize stars and place strawberries in rows, symbolizing "stripes". A good and pretty dessert for July 4th or other "Flag" holiday. Refrigerate at least 1 hour. Serves 15.
Cut center out of bread with cookie cutter or glass. Butter both sides of bread using 1/2 tablespoon butter. Melt remaining butter in skillet over medium heat. Brown one side of bread in skillet; turn bread over. Break egg in small bowl. Carefully slip it into the hole in the bread slice in the skillet. Sprinkle salt and pepper on egg. Brown egg on both sides and remove from skillet.
Heat oven to 350°. Brown ground beef and onion. Drain off fat. Add remaining ingredients. Pour into a 2-quart casserole dish. Cover and bake for 30 minutes.
Dissolve Jell-O in 1 1/2 cups boiling water. Add cream cheese and whip with beater. Let cool. Whip the cream. Add Jell-O mixture to the whipped cream. Fold in the remaining ingredients. Put in mold and refrigerate. Serves 5 to 6.
Cook elbow macaroni according to the instructions on the box. Melt margarine or butter on the stove. Remove it from the heat and add flour, mustard, garlic, salt and milk. Return to the stove with very low heat and stir gently.
Brown the meat in the Crisco; add salt, pepper and cinnamon. Add about 3 cups water; cook until liquid is reduced to 2 cups. Add rice; cook until it boils. Simmer. Roast pine nuts, nuts and almonds in Crisco until golden brown. Set aside. Serve the rice in an oval flat dish; cover the whole with the roasted nuts. Makes a nice accompaniment to baked chicken or lamb.
Combine sweet potatoes, brown sugar, butter, orange juice, pumpkin pie spice, orange peel, pecans and raisins, mixing well. Drain pineapple slices and place in baking dish. Mound 1/3 cup of sweet potato mixture on top of each pineapple slice. Bake at 375° for 20 minutes, then top with marshmallows and bake 5 minutes longer. Makes 10 servings.
In a large skillet, melt margarine. (If necessary, add additional margarine during cooking.) Layer potatoes into skillet. Sprinkle with garlic powder, 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook, covered, over medium heat for 8 minutes. Add onion rings. Cook, uncovered, 8 to 10 minutes more or until potatoes are tender and browned, turning frequently. Makes 4 servings.
Place potatoes in a 1 1/2-quart dish. Add remaining ingredients and stir to coat potatoes. Cover tightly with Saran Wrap. Cook at 100% for 10 to 15 minutes shaking dish once to distribute potatoes. Remove from oven. Uncover and serve hot.
Take frozen dough, wrap and tie it in a Kroger plastic bag. Let it sit at warm room temperature for 8 hours until dough rises. Once it has risen, open bag and pinch off about a cookie size piece. wrap 5 to 6 pepperoni into dough and tuck and place on baking pan. Bake at 350° for 10 minutes until lightly browned. Let sit for 1 minute in the pan so the pepperoni juice crusts on the bottom of roll. Put them into a Tupperware container to keep fresh and warm. Serve warm. Serves 12 rolls.
Process bologna and cheese in food processor to finely chop pieces. Add relish to taste and mayonnaise to desired consistency.
Stir shortening to soften. Gradually add 1 c. sugar, creaming together until light and fluffy. Add salt and vanilla. Combine 1/3 c. cold water and cocoa, beat into creamed mixture. Add flour alternately with 1 c. cold water, beating well after each addition. Beat egg whites till soft peaks form. Gradually add 3/4 c. sugar, beating until stiff peaks form. Fold meringue into batter. Combine soda and 1/3 c cold water. Stir to dissolve soda. Stir into batter. Mix well. Bake in 2 paper lined 9 x 1 1/2 inch round pans in moderate oven. 350° for 30 minutes or until done.
Mix first 8 ingredients together. Put in casserole dish. Mix the crushed corn flakes and melted margarine together and sprinkle over casserole. Bake in a 13 x 9-inch dish for 45 minutes at 350°.
Combine sugar and syrup. Add eggs, butter, vanilla and nuts. Mix well and pour into uncooked 9-inch pastry-lined pan. Bake for 10 minutes at 400°. Lower temperature to 300° and cool for 35 minutes.
Mix the spaghetti, butter, Parmesan cheese and eggs; put in bottom of pie pan. Spread cottage cheese over top. Pour spaghetti sauce over cottage cheese. Sprinkle top with Mozzarella cheese. Bake for 20 minutes at 350°.
Layer the first 5 ingredients in order given. Ladle the melted oleo over the top and bake at 325° for 40 minutes.
Melt margarine in 250° oven in Bundt pan. Place biscuits on side in pan and bake at 250° or 275° until done.
Cream the margarine and add salt, sugar and beaten egg. Continue beating until light and creamy. Add dry ingredients and mix well. Stir in apples and nuts. Mix well. Turn into greased 7 x 11-inch pan. Bake at 350° for 40 minutes. Cool in pan and cut into squares.
Saute broccoli and onion in oleo. Cook rice. Put broccoli and rice in 9 x 13 baking dish. Stir in rest of ingredients. Bake 1 hour at 350°.
Beat eggs on low; add salt and sugar. Continue beating. Pour hot milk over egg mixture; add vanilla. Put into unbaked pie crust. Sprinkle top with nutmeg. Bake in 400° oven for 25 minutes. Really good.
Soften yeast in warm water. Add oil, sugar, eggs and 4 cups flour and salt. Stir until smooth. Stir in rest of flour. Will be a soft dough. Put in greased large bowl with lid. Store in refrigerator and use as needed. Will keep several days. Bake at 350° for about 20 minutes or until golden brown.
In skillet, brown ground meat. In small bowl, mix ketchup, brown sugar and vinegar, stir until smooth. Add meat and mix well. Separate dough into 10 biscuits, flatten into 5 inch circles. Press each into bottom and sides of a greased muffin cup. Divide meat mixture among muffin cups. Sprinkle with cheese. Bake at 375° for 18 to 20 minutes or until golden brown. Cool 5 minutes before removing from tin and serve.
Saute onions and peppers in margarine. Add corn and beaten eggs. Pour in casserole dish and top with dry cornbread mix. Sprinkle with cheese. Bake at 350° until golden brown, approximately 20 minutes.
Thaw and drain spinach on paper towels. Mix all ingredients together. Pour into hollowed out bread loaf (sourdough or French). Use bread chunks and vegetables for dipping.
Use 13 x 9-inch baking dish with cover. Pour rice in the dish, covering the bottom. Add the soups, but save some of onion soup mix to cover chicken. Add milk and stir until evenly distributed. It is okay to have soup lumps. Put chicken pieces on the top. Sprinkle with remaining onion soup mix. Cover and bake at 275° for 2 hours. Serves 6 to 8.
In a large bowl, mix together the vegetable oil, garlic powder, dill and dressing mix. Add the oyster crackers and mix until crackers are well coated. Store in covered container. Makes 1 gallon.
Mix avocados, onions and tomatoes. Pour Italian dressing over all just before serving. Very good with any Mexican dish or beans of any kind.
Preheat oven to 375°. Combine 1/2 cup butter, flour, brown sugar and cinnamon for topping. In a 7 x 7-inch pan, spread apples and dot with 1/4 cup butter and lemon. Crumble topping generously over apples. bake for 30 minutes. Touch with knife to test apples for softness. Serve piping hot with vanilla ice-cream.
Scald milk and margarine; set aside. In a large bowl mix eggs, sugar, vanilla and salt; beat well, then add flour, baking powder and milk and margarine mixture. Mix well. Grease cookie sheet. Pour batter into cookie sheet. Bake at 350° for 20 minutes. Remove from oven. Spread peanut butter over cake. Cool. Melt milk chocolate, spread over peanut butter and refrigerate until chocolate is hard.
In a deep pan, melt the sugar in the soy sauce. Heat a frying pan and add oil, ginger and garlic. Fry the whole chicken until lightly browned. Place chicken in the pan with sugar and soy sauce, cover and cook slowly until tender. Turn from time to time to get an even brown. About 1 hour.
Stomp grapes real hard. Add warm water. Let stand in cool, dark place to sour, 4 or 5 days. Strain through. Add 2 1/2 pounds sugar to each gallon of juice.
Cook ziti; drain. Return to pan 1/2 jar sauce, Ricotta and some Parmesan cheese. Pour in 9 x 13-inch baking pan. Sprinkle a little Parmesan cheese on ziti. Spread remaining sauce over top. Place Mozzarella over sauce. Bake at 375° until cheese bubbles.
Cut up enough sweet potatoes to measure 1 gallon and 1 quart. Shake potatoes down a little when measuring. Cook potatoes until tender. Drain. Add butter to cooked potatoes while hot so butter will melt. Beat well with mixer. Combine sugars, spices and flour in another bowl. Let potatoes cool, then gradually add flour mixture to potatoes, alternating with Pet milk. Mix well. Pour into 4 to 5 greased iron skillets. Melt some margarine and pour on top; then sprinkle with sugar. Bake about 45 minutes at 350° to 400°.
Spread cooked broccoli in a 1 1/2-quart oblong pan. Make white sauce of butter, flour, bouillon and milk. Pour over broccoli. Heat water and butter until melted. Pour over stuffing mix and toss to coat. Add nuts and combine thoroughly. Spread stuffing mix over broccoli and sauce. Bake at 350° for 30 minutes.
Rinse large saucepan with cold water; do not dry. Pour in milk; bring to a boil over medium heat. Stir in rice; return to a boil. Reduce heat; simmer, uncovered, stirring occasionally until rice is tender, about 55 minutes.
Cook chicken breast and cut up. Put onion in large bowl and add soups, broth and chilies.
Put the colander in the mixing bowl. Empty the orange sections and pineapple tidbits into the colander letting the juices run into the bowl. Throw away the juices.
Beat all ingredients together for 2 minutes. Spread in 9 x 13-inch pan and bake at 350° for 35 minutes.
Beat the yolks and egg until they are light. Beat in the salt and 3 tablespoons of cold water. Using your hands, work the flour into the mixture to make a stiff dough. Cut into three equal parts. Cover with plastic wrap and let rest a few minutes.
Sift all dry ingredients in a large bowl. Add shortening, buttermilk and bananas. Beat 2 minutes. Add eggs and beat 1 minute. Pour batter in 2 greased and floured loaf pans. Bake at 350° for 35 minutes. If desired, frost with cream cheese icing when cool.
Stir together boiling water and jello until dissolved. Mix cream cheese and pineapple together. To jello mixture, add marshmallow and cheese mixture. Let set until almost set. Then beat with mixer. Add whipped cream and pecans. Pour into mold until set.
Bake at 350° for 15 minutes. Mix all ingredients. Pour into pie pan, then cool in refrigerator for about 3 hours. Top with cherry pie filling.
Mix kool-aid and chill. About 20 minutes before serving add chilled ginger ale and sherbet.
Separate dough into 8 triangles. Place in an ungreased 12-inch pizza pan with points towards the center. Press over bottom and top sides to form a crust and seal portion. Mix eggs and milk, salt, pepper and pour onto crust. Spoon cooked sausage over top. Sprinkle with potatoes and top with cheese. Bake at 375 for 30 minutes.
Put cheese slices in between each slice of bread. Mix next 4 ingredients and drizzle over bread. Put crumbled bacon in between slices of bread, also. Wrap tightly in foil. Bake at 300° for 20 minutes or until cheese is melted.
Blend cream cheese, egg yolk, onion juice, baking powder, horseradish, hot sauce and salt. Spread deviled ham on each bread square; top with layer of cream cheese mixture. Place on ungreased baking sheet. Bake at 375° for 10 to 12 minutes.
Melt butter in large skillet. Add Worcestershire sauce, lemon juice, garlic, onion and mushrooms. Cook over medium heat for 2 minutes. Push to side of skillet and place 4 hamburger patties in skillet. Cook until done. Serve mushrooms-onion mixture over patties.
Heat oven to 425°. Pierce at least 1 eye of coconut with an ice pick or nail and hammer. Drain liquid. Bake coconut about 15 minutes, or until shell cracks. Remove from oven. When cool enough to handle, rap nut with a hammer to break open. Pull meat away from shell; discard shell. Working over a baking sheet and using a vegetable peeler, shave meat into long, thin strips. Separate shavings evenly over baking sheet. Bake 30 to 40 minutes, tossing occasionally, until shavings are a light golden brown (shavings will not cook evenly; some will brown, some will only have brown tips). Remove from oven and pour onto a large sheet of wax paper. Sprinkle hot coconut with salt. Cool completely before storing in an airtight container. Yield: About 8 cups.
Mix all ingredients together. Pour in dish. Melt margarine and add to corn flakes. Put on top of mixture. Bake at 350° for 45 minutes.
Mix Stove Top dressing according to directions on package. Mix instant gravy mix as package indicates. Mix onion with ground beef. Place in 3-quart casserole dish. Add Stove Top dressing and cover with gravy mixture. Bake at 350° for 45 to 60 minutes.
Dissolve Jell-O in boiling water. Fold in strawberries. Mix pineapple, bananas and nuts. Add to Jell-O. Pour half of the mixture into a 12 x 8-inch or 8 x 8 x 2-inch dish. Chill until firm. Spread with sour cream. Gently pour remaining over and chill.
Brown meat in margarine. Add flour and mix. Add water and seasoning. Cook slowly 10 minutes or so. Add sour cream and serve over noodles or rice.
Wash chicken and pat dry with paper towels. Place chicken in a bowl and cover with buttermilk. Refrigerate overnight. In a bowl, combine flour and seasonings. Dredge each piece of chicken in flour mixture; repeat. In a skillet, heat 1 to 2-inches of oil. Fry chicken until tender and golden brown.
Peel, core and quarter however many apples you want to do. Wrap 1/4 apple in one crescent roll. Work with hands until entire piece of apple is covered. Place in casserole dish. Bring to a boil the orange juice, butter, sugar, cinnamon and nutmeg. After the butter has melted, stir well and pour into casserole dish with apples. Bake at 350° for 30 minutes. Can serve with dollop of vanilla ice cream.
Mix all ingredients. Shape into ball. Chill. Serve with any kind of crackers.
Mix together the first 5 ingredients. Top with cheese. Bake at 350° for 30 minutes. Serve warm with corn chips.
Preheat oven to 350°. Combine flour, sugar, baking soda, baking powder, salt, fresh cranberries, pecans, apricots, dried cranberries, and orange zest in a bowl. Set aside. In another bowl, mix the canola oil, applesauce, and soy/rice milk and vinegar. Fold the dry ingredients into the liquid ingredients and combine gently.
Cook and debone chicken. Mix with soup and sour cream. Crumble desired amount of Ritz crackers on top. Sprinkle poppy seeds over Ritz crackers. Bake at 350° for 20 to 25 minutes.
Chop dried beef very fine. (Food processor works great). Save about 1/4 cup. Mix all ingredients together; chill. Roll into log or ball. Roll in 1/4 cup chopped beef that was saved.