HumbleIntelligence/food-ner-1-Million huggingface dataset:
In heavy saucepan, over low heat, melt Velveeta, stirring constantly (be careful not to scorch!). Add mayonnaise and potatoes to melted cheese and mix well. Place into 9 x 13-inch Pyrex dish and top with crumbled bacon. Bake in preheated oven at 350°, uncovered, for 35 to 40 minutes or until golden brown. If baked directly from freezer*, increase baking time to 1 hour.
Preheat oven to 350°. In saucepan, melt chips and margarine. Stir in crumbs and nuts. Press 1/2 mixture firmly onto bottom of greased 9 x 13-inch baking pan.
*To Make Caramelized Sugar: Place 1/2 cup sugar and 1/4 cup hot water in skillet over medium heat; stir constantly until melted and quite dark. Remove from fire. Add 1/4 cup hot water; stir until dissolved. Cool.
Boil celery in salty water for 7 minutes. Drain and slice water chestnuts. Mix with celery and chicken soup. Put in a casserole dish. Saute package of crushed crackers and sliced almonds in the butter. Put on top of soup mixture in casserole. Bake at 350° for 35 minutes.
Scramble eggs with milk until fluffy. Set eggs aside. Brown ground beef. Drain excess grease off. Set aside. Chop peppers, onions, ham and cheese. Set aside. Take eggs and pour into hot, greased frying pan. Take ground beef, peppers, onions, ham and cheese, in that order. Place only on one side of eggs. Fold other half of eggs over, completely covering ingredients. Turn only one time. Serve with Tabasco sauce on top. Makes 1 serving.
Pour pudding over pineapple. Spoon carton of Cool Whip over pudding. Sprinkle fine chopped nuts over cake for decoration.
Put all ingredients, except Grapenuts in blender. Blend thoroughly. Add 1/2 of the Grapenuts and blend only a little. Add enough milk to fill blender. Pour in loaf pan or round baking dish. Pour rest of grapenuts on top. Bake at 350 till set, about 45 minutes.
Grease and flour 9-inch square cake pan. Boil raisins with soda and water until 1/2 cup water remains. Then add 1/2 cup water. Sift together flour, baking powder, salt and spices. Add Crisco and sugar and blend. Add raisins and water. Blend. Flour gumdrops and nuts and add to mixture. Stir well. Bake in slow oven at 300° for 2 1/2 hours. Let cool before removing from pan.
Brown hamburger meat. Drain off fat. Flatten each biscuit with hand. Put about 1 tablespoon pizza sauce on each biscuit. Next, add hamburger meat. Top with Mozzarella cheese or other desired toppings. Bake at 350° about 15 minutes, until biscuits are brown around edge.
Cook and drain noodles. Spread one side of each noodle with 3 tablespoons of chili; top with 2 pieces of cheese. Roll up, placing seam side down, in a greased loaf pan. Spread remaining chili atop rolls. Bake covered with foil at 350° for 45 minutes or until hot.
Combine first 4 ingredients in a large bowl. Add eggs and vanilla, stirring until blended. Stir in oleo, coconut and pineapple; pour into pie shell. Bake at 350° for 1 hour or until set, covering with aluminum foil after 40 minutes. Cool on wire rack.
Preheat oven to 375°. In large mixing bowl, cream margarine, sugar, egg yolk and vanilla until light and fluffy. Add flour, potato chips and chopped nuts. Mix well. Form into 1 1/2-inch balls and place 3-inches apart on ungreased cookie sheets. Grease bottom of a glass about 3-inches in diameter. Dip greased glass into sugar and use to flatten each ball. Place nut half in center of each cookie. Bake 8 to 10 minutes. Cool slightly before removing from cookie sheets. Then cool on wire racks. Makes 2 1/2 dozen.
Sift dry ingredients; add shortening and work dough with fingers or pastry blender as for pie crust. Add yeast, mixed with 1/2 cup lukewarm water and thoroughly dissolved, according to directions. Add buttermilk and knead with hands only until all ingredients are thoroughly mixed.
Combine rice, consomm, French onion soup and mushrooms in 13 x 9 baking dish. Arrange butter over rice mixture. Bake at 350° for 1 hour.
Preheat oven to 375°. Salt and pepper chicken; brown in butter. Put rice in a 3 to 4-quart covered casserole dish. Stir in salt and basil. Pour broth over rice. Lay chicken on top. Cover; bake at 375° for 1 hour, or until all liquid is absorbed. Let stand 15 minutes before serving.
Saute onion in shortening until tender; combine with corn, parsley and potatoes. Add salt and pepper. Heat, stirring occasionally.
Cook the water, sugar and cornstarch until thick. Add the strawberry jello. Cool mixture and pour over berries. Refrigerate until sets about 1 hour.
Dissolve Jell-O in boiling water. Add frozen strawberries. Add pineapple and bananas. Pour 1/2 mixture into 1 1/2-quart dish. Chill until set, then spread sour cream evenly over set Jell-O. Add rest of mixture. Chill until set.
Mix first 5 ingredients only using 3 tablespoons of cocoa. Add milk and butter. Beat until well blended. Add nuts and vanilla. Spoon into greased 2-quart baking dish.
Mix the whole mess together. Bake, uncovered, 3 hours at 325°. Serve over rice or noodles.
Mix well. Use 1/3 to 1/2 cup to 1 cup hot water. Store in airtight container. Makes 2 quarts.
Boil the sugar, molasses, cream and butter until when a drop of cold water forms a soft ball. Stir in the vanilla. Pour mixture over the nuts and stir until it begins to sugar. Drop from tip of spoon in small piles on buttered pans.
Mix all ingredients, except buns. Cut buns in half. Spread mix on buns and cover with foil. Bake 15 minutes at 300°. Makes 2 dozen.
In hot oil in large skillet, brown pork strips well. Add onion, celery and green pepper. Saute until tender. Mix in all the seasonings. Simmer, covered, 25 minutes. Blend in soup, milk and cheese. Simmer, covered, for 5 minutes.
Cook rotoni in boiling water for 7 minutes. Drain rotoni. Add onion flakes and cucumbers.
Melt squares of chocolate and butter together; cool slightly and add eggs, sugar, flour, vanilla and pinch of salt. Beat until smooth and pour into buttered pan (pie). Bake 25 minutes at 350°. Serve hot with ice cream or whipped cream.
Grease and lightly flour a 9 x 9 x 2-inch baking pan. In a small mixing bowl combine all ingredients. Beat 2 minutes on medium speed. Turn into pan. Bake in 375° oven 25 to 30 minutes or till done. Cool. Serves 9.
Mix first six ingredients together. Shape into balls. Brown in a small amount of margarine. Pour mushroom soup and milk over meatballs. Cover and bake at 350° for 40 minutes.
Cook Stove Top stuffing according to recipe on box. Cook chicken and cut up in bite size pieces. Mix 3 soups. Layer half of the stuffing in casserole dish. Place cut up cooked chicken on top. Pour soup mixture over chicken. Layer with remaining stuffing. Bake at 350° for approximately 45 minutes until hot.
Stew and debone chicken. Melt margarine in 9 x 13-inch baking dish. Break chicken breasts into chunks and layer over melted margarine. Mix together cream of mushroom soup, onion and broth. Pour over chicken. Top with peas and carrots.
Mash and beat potatoes until smooth. Beat in eggs, add 1/4 cup brown sugar, 1/4 cup margarine, salt and cinnamon. Starting with 1/4 cup of orange juice, beat in just enough to make mixture moist and fluffy. Spoon mixture into casserole (2 to 3-quart size). Arrange pecans over top and sprinkle 1/2 cup brown sugar and drizzle with 1/4 cup melted margarine. Bake 25 to 30 minutes at 375°.
Mix sugar and flour together. Add milk and vanilla gradually. Melt oleo and add to mixture. Pour peaches and juice into baking dish. Dump batter into fruit. Do not stir. Bake at 375° for 35 to 40 minutes or until brown. May use other canned fruit.
Mix oil, molasses, egg and sugar. Sift all dry ingredients into oil mixture. Blend thoroughly. Chill dough at least 1 hour. Roll into balls (about 1 teaspoon), then roll each ball in white granulated sugar. Bake on greased cookie sheet for about 10 minutes. Try not to overbake. Bake in 350° oven.
Place pears in a 9-inch square dish. Use a fork to crush the pears. Mix jello as directed on package. Use pear liquid and water. Pour over crushed pears. Stir in cheese and mayonnaise. Place in refrigerator to set. Cut into squares to serve.
Mix flour, salt, pepper and baking powder. Dredge crabs in flour mixture to coat well. In a large frypan or electric skillet, heat about 1/2 inch of oil to 375°. Add crabs and lower heat to 350°. Cook crabs until browned, about 5 minutes on each side. Serves 6.
Cream together margarine, sugar and cinnamon. Add egg yolk, reserving white. Add 2 cups flour and a pinch of salt. Mix well. Dough will be quite stiff. Knead on waxed paper a few times, adding very little flour. Mash out dough on a greased or sprayed 10 x 15-inch cookie sheet. Spread out unbeaten egg white over dough. Hold pan upside down over sink and allow extra egg white to drip off. Mash pecans into batter. Bake at 325° for 25 to 30 minutes. Cut into bars while warm.
Combine ground beef and onion soup in a bowl, mixing well. Form into 1-inch meatballs. Cook on medium heat until well browned. Remove from pan, and drain. Add mushroom soup to pan, with equal parts water; then brown. Add meatballs. Simmer for 10 to 15 minutes. Pour over rice or mashed potatoes.
Use a 2-quart baking dish which has been greased. Place layer of sweet potatoes and layer of sliced apples into baking dish.
Mix ingredients together. Bake approximately 30 minutes in a preheated 350° oven. Top with cheese, if preferred.
Boil the sugar, water and corn syrup until they spin a thread (approximately 5 minutes). Slowly add to the beaten egg whites. Add salt and vanilla. Beat until thick and shiny. I double this for an angel food cake.
Mix first 3 ingredients. Spread into greased 9 x 13-inch pan. Mix last 3 ingredients; pour over top of cake mixture. Bake at 350° for 35 minutes or until inserted knife comes out clean. Hope you like it!
Sift first 3 ingredients together; set aside. Bring water, oleo, oil and cocoa to a boil. Boil 1 minute. Pour over dry mixture. Mix milk, eggs and vanilla together. Add to batter. Bake in a 13 x 9 x 2-inch pan at 350° for 1 hour.
Melt butter and add brown sugar; beat to combine. Spread butter-sugar mixture in the bottom of a 10-inch pan. Sprinkle chopped walnuts over butter-sugar mixture. Divide pie pastry in half; roll each half to 1/8-inch thick. Carefully line prepared pie pan with dough so as not to make holes in dough with nuts. Trim even with edge of the pan. Fill pan with cubed apples. Combine granulated sugar, flour, cinnamon, nutmeg and salt; blend thoroughly; sprinkle evenly over apples. Place top crust on pie and trim even withy edge of pan. Prick top with tines of a fork. Seal crust edges and roll edges toward the center of pie. There should be no crust touching the rim of the pan. Bake at 375° for 50 to 55 minutes. Remove from oven (sugar may bubble out). Carefully run a knife around the edge of pan to loosen pie; invert on a serving plate. Let stand 2 minutes. Remove pan. Serve warm with whipped cream.
Soak the cucumbers in brine for 10 days. Take out and cut in 1/4-inch slices. Soak in alum water 24 hours (2 tablespoons alum to 1 gallon water). Dry off on cloth, then boil in ginger tea (2 heaping tablespoonfuls ginger to 1 gallon water) 1 hour. Take out and boil in syrup (sugar, 1 teaspoon alum, vinegar and spices tied in thin cloth) for 3 to 5 minutes until clear.
Arrange chicken pieces in a shallow baking pan. Mix all other ingredients and pour over chicken. Bake 1 to 1 1/4 hours in oven at 350°.
Then mix with a mixer the sugar, eggs and cheese, then pour this mixture over cake and bake at 300° for 45 minutes.
Beat eggs separately and then mix all the other ingredients together. Bake in an 8 x 14-inch pan at 275° for an hour or until done. Top with glaze.
Mix together; refrigerate overnight. Bake 1 1/4 hours at 350°. Garnish with 4 hard-boiled eggs, sliced, just before serving. Can be frozen before or after baking. Makes 10 servings.
Combine peppers, onion, garlic, seasoning, salt and pepper flakes in 13 x 9 x 2-inch pan. Cover with foil. Bake in 425° oven for 30 minutes. Sprinkle with lemon juice.
Mix together and add water, a little at a time, until dough is achieved. Pinch off small amount of dough and roll out on floured board. Fry just slightly on a greased griddle on both sides, if using for enchiladas. Makes 12.
Mix cream cheese, sugar and whipped cream together until smooth. Then in separate bowl, mix eggs, flour and vanilla, then mix into cream cheese mixture. Crush the Oreos and mix with the melted butter. Press the Oreo mixture into a spring-form pan. Pour 1/2 the cream cheese mixture over the Oreo crust. Crush the remaining Oreos and sprinkle over the cream cheese mixture. Pour the remaining cream cheese mixture on top of the Oreo layer. Cook at 300° for 80 minutes.
Mix sugar, flour and cornmeal. Add eggs and beat until thick and ivory color. Add lemon juice, rind, butter and milk. Beat just enough to blend. Pour into pastry shell. Bake in preheated oven at 350° on rack just below the center until top is very brown and a knife inserted halfway between rim and center comes out clean, 50 to 60 minutes. Good served warm.
Boil chicken; cut into pieces. Chop tomatoes. Add tomatoes and onion to chicken. Mix soup, sour cream and chilies in large bowl. Tear tortillas into bite size pieces; set aside. Combine cheeses. In 13 x 9 x 2-inch pan, layer as follows: Using 1/2 of each item: chicken, tortillas, soup mix and cheese. Repeat. Cook at 350° for 45 minutes.
In a large bowl, combine all ingredients; mix well. Chill several hours before serving. Refrigerate leftovers. Serves 8 to 10.
Scald milk and water. Add shortening, salt and 1 tablespoon sugar. Cool to lukewarm. Dissolve yeast and 1 1/2 teaspoons sugar in 1/4 cup lukewarm water; add to first mixture. Add 1/2 of flour and stir until smooth. Add remaining flour; mix well. Cover and let rise until double (about 45 minutes). Pour onto floured board; divide into 2 parts. Roll as for pie crust, then roll up as for jelly roll. Place both on a greased cookie sheet and cover. Let rise until double in bulk. Bake at 350° for 25 minutes.
Combine all ingredients in casserole and bake at 325° for 2 hours.
Combine sugar, margarine, syrup and eggs. Beat until creamy. Stir in potatoes.	Pour mixture into a greased baking dish. Sprinkle with topping.
Combine first 3 ingredients; place in 9 x 13-inch dish. Heat soup, sour cream, salt and pepper and pour over vegetables. Top casserole with crushed cracker crumbs. Drizzle melted margarine over top. Bake at 375° for 30 minutes.
Thoroughly wash and dry strawberries. Cut them in half. Place strawberries in cooked pie shell. Mix water, sugar and cornstarch. Cook 2 to 5 minutes on low setting or until clear and thick. Remove from heat and add strawberry gelatin. Stir until dissolved. Pour over strawberries in crust. Chill and top with whipped cream. Makes 8 servings.
Cream shortening and sugar. Add eggs and vanilla; mix well. Sift dry ingredients together and add alternating with milk. Chill.
Mix together. Bake in greased 9 x 13-inch pan at 350° for 40 minutes.
Preheat oven to 400°. In medium bowl, combine garlic mushroom soup mix, mayonnaise and cheese; set aside. On baking sheet, arrange chicken. Evenly top chicken with soup mixture, then evenly sprinkle with bread crumbs. Bake 20 minutes or until chicken is no longer pink. Makes 4 servings.
Dissolve jello in boiling water. Add blueberries and pineapple. Chill until firm in 9 x 13-inch pan or dish.
Wash and chop broccoli into bite size pieces. Add onion, bacon and cheese. Mix mayonnaise, brown sugar and vinegar. Pour over broccoli. Refrigerate until ready to use.
Place the dried mushrooms in a bowl and pour on boiling water to cover. Let sit for 15 to 30 minutes, until the mushrooms are tender. Drain through a cheesecloth or paper towel-lined strainer, reserving the liquid and rinse the mushrooms thoroughly in several changes of water, making sure all the grit is washed away. Squeeze dry and chop coarsely. Mix together the vinegar, garlic, olive oil, 2 tablespoons of the reserved mushroom soaking liquid and salt and pepper to taste. Cook the tortellini and peas in boiling water. Cook al dente; drain and toss with dressing, herbs and Parmesan cheese. Line a salad bowl with the spinach leaves; top with the salad. Serves 4.
Mix all of the ingredients in a large bowl. Pour dressing over bean mixture and toss to coat. Cover and chill 1 hour or up to 1 day. Serve with tortilla chips. Excellent party dip.
Drain corn. Mix all together and place in casserole dish. Top with grated Cheddar cheese. Bake at 350° for 30 minutes.
Cook beef, onions and celery together. Drain, then add rest of ingredients together and cook for 1/2 hour.
Combine sugar, peanut butter and margarine. Stir until sugar is blended. Form into balls. Melt chocolate pieces and paraffin in saucepan over double boiler. Dip balls in chocolate and place on wax paper to cool.
Whip Eagle Brand until frothy. Stir in lemonade; fold in container of Cool Whip and pour into graham cracker crust. Chill.
Combine first four ingredients and mix well. Spread on tortillas. Roll up tightly. Refrigerate several hours or overnight. Slice and serve.
Cook milk and sugar to soft ball stage. Remove from heat. Add butter and dates. Beat until dates dissolve or until moderately firm. Add nuts and vanilla; beat until it begins to stiffen. Pour on a wet cloth and roll into a stick. Let cool, slice and eat.
Melt the stick of margarine and set aside to cool. Beat eggs slightly. Add the sugar, raisins, coconut, nuts, vinegar and vanilla. Add the butter last. Pour into unbaked pie shell. Bake at 300° for 1 hour.
Combine meal, flour and sugar in bowl. Add grated cheese and blend. Add milk, egg and shortening and stir until thoroughly blended. Fill hot, greased muffin pans about 2/3 full. Bake at 425° for about 20 minutes. Makes 10 to 12 muffins.
Grate cabbage (not fine). Chop onion and cucumber. Mix salt and pepper. Pack into jars. Add hot pepper. Heat vinegar and water; pour over cabbage. Refrigerate. (Don't pack too tightly.)
Cream butter and sugar. Add eggs one at a time, beating well. Add 1 cup buttermilk. Beat well. Add soda to the other half cup buttermilk. Add to mixture. Combine dry ingredients. Add orange slices, chopped. Add dates, nuts and vanilla and blend. Grease and flour tube pan. Bake slowly 2 1/2 hours at 275°.
Season pork chops with salt, pepper and garlic powder. Place in shallow dish and mix all other ingredients thoroughly. Pour over chops and refrigerate for 1 hour.
Heat the olive oil in a stockpot over medium-high heat. Add the pancetta, garlic and onion. Cook, stirring frequently, until lightly browned, 10 to 15 minutes. Add the chicken broth and herbs. Bring to a boil and stir in the tortellini. Simmer, uncovered, until the tortellini is cooked, 10 to 12 minutes. Stir in the crushed tomatoes and simmer another 5 minutes. Add the spinach and cook just until wilted, about 3 minutes. Season to taste with salt and pepper. Ladle the hot soup into bowls and top with a liberal sprinkling of grated Parmesan. Makes 6 to 8 servings.
Heat oven to 350°. Grease and flour bottom only of a 9 x 5-inch or 8 x 4-inch loaf pan. Lightly spoon flour into measuring cup; level off. In a medium bowl, combine flour, sugar, salt, baking soda and cinnamon. In blender container or food processor bowl with metal blade, combine strawberries, oil and eggs. Cover; process until well blended. Add to dry ingredients; stir until all dry particles are moistened. Pour into prepared pan. Bake at 350° for 50 to 60 minutes or until toothpick comes out clean. Cool 15 minutes; remove from pan. Cool completely. Wrap tightly and store in refrigerator.
Mix cream cheese and sugar together. Add all other ingredients. Pour into a 13 x 9 x 2-inch pan, or cupcake holders. Freeze overnight. Remove about 10 minutes before serving and cut into squares.
Take chicken off bones and cut into bite size pieces. Combine enchilada sauce and soup, onion, garlic salt, pepper and chicken. In 12 x 7 x 2-inch pan, layer half the corn chips, chicken mixture and remaining chips. Sprinkle cheese over chips. Pour broth over mixture. Bake at 350° until the cheese melts.
Heat oven to 350°. Line bottom of two 9-inch round pans with waxed paper. In a large mixer bowl, combine sugar, flour, cocoa, baking soda, baking powder and salt. Add milk, egg substitute, oil and vanilla. beat on medium speed 2 minutes. Remove from mixer; stir in boiling water (batter will be thin). Pour into prepared pans. Bake 18 to 22 minutes or until wooden toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Carefully remove waxed paper. Cool completely.
In a double boiler, over simmering water, melt butter and blend in flour. Add enough hot water to make sauce thick. Cook until smooth. Add the yolks, lemon juice, salt, cayenne and onion salt. Can be kept on double boiler for 30 minutes before it separates. Reheat before serving. If too thick, add more butter or hot water. Serves 4 to 6.
Cream sugar and margarine together. Add eggs, one at a time. Add vinegar and vanilla. Pour into 9-inch unbaked pie shell. Bake at 300° for first 10 minutes. Bake at 350° for 45 more minutes.
Cook and drain broccoli. Mix soup (don't add water), mayonnaise, eggs, 1/3 cup of cheese, salt and pepper together. Mix into broccoli and pour into buttered baking dish. Melt butter and cheese in saucepan and stir in stuffing crumbs. Mixture will get lumpy. Crumble stuffing mixture over top of broccoli. Bake at 350° for 30 to 40 minutes in 9 x 13-inch pan.
Melt margarine. Mix mustard, poppy seed, Worcestershire sauce and onion. Add to butter. Split rolls. Spread mixture inside rolls. Cut ham and cheese size of rolls. Add to rolls to create sandwich.
Rinse chicken breasts thoroughly and cut into 1-inch pieces. Cut sausages in small slices. Cook in water for about 5 minutes and drain. In a large gumbo pan, dissolve mix in water. Saute vegetables in 2 tablespoons of oil; add to boiling water. Add chicken and sausages, Ro-Tel tomatoes, salt and pepper. Simmer for about 30 minutes. Serve with crackers or corn bread. Grandchildren will love this.
Add unbeaten egg whites to almond paste. Beat with a mixer until smooth. Add sugars gradually. Add vanilla. Work dough with hands or spoon until all are blended. Drop by small teaspoon into sliced almonds, roll until coated. Bake on lightly greased cookie sheet for 20 - 23 minutes at 350 degrees.
Grease and flour a 9 or 10-inch tube pan. Preheat oven to 350°.
Mix flour, butter and pecans. Press into 9 x 13-inch pan. Bake at 350° for 15 to 20 minutes. Beat cream cheese, powdered sugar and 1/2 the Cool Whip. Spread over cool crust. Mix pudding and milk until smooth and thick. Spread over cream cheese mixture. Spread remaining Cool Whip and sprinkle with shaved Hershey bar. Refrigerate.
Mix well together and pour in milk. Mix well. Mold like a cake. Keep wrapped in foil paper or sealed container. Refrigerate.
Put the warm water in a small mixing bowl. Add yeast and 1 teaspoon of the sugar. Stir to dissolve. Let stand until creamy, about 10 minutes. In a large mixing bowl, combine remaining sugar and the oil and mix until smooth. Add salt, 1 cup of flour and the yeast mixture. Stir well. Add the remaining 5 cups of flour, 1/2 cup at a time, until the dough pulls away from the side of the bowl. Turn the dough onto a lightly floured surface and knead until smooth, supple and elastic, about 10 minutes. Lightly oil a large mixing bowl. Place the dough in it, turning once to coat all sides with oil. Cover with a damp cloth or plastic wrap and let sit in a warm place until the dough has doubled in volume, about 1 hour. Turn the dough onto a lightly floured surface and divide into 4 equal parts. Form each piece into a cylinder and roll out until the "log" is 1/2-inch in diameter. Using a sharp knife, cut each log into 1/2-inch pieces. Place the pieces flat side down onto 2 lightly greased baking sheets. Gently press down each piece to flatten.
Mix fruit cocktail with juice, eggs, flour and other ingredients. Mix by hand and pour into well-greased and floured pan. Mix together brown sugar, butter and chopped pecans. Sprinkle over uncooked cake and bake at 350° for 45 to 50 minutes.