HumbleIntelligence/food-ner-1-Million huggingface dataset:
Lightly oil a 13 x 9 inch baking dish.	Preheat oven to 375°. Clean mushrooms and pull entire stem out of each mushroom cap; set aside. Place caps in a single layer in baking dish.
In top of double boiler, put Eagle Brand sweetened condensed milk, chocolate and salt. Cook over rapidly boiling water, stirring often, until thickened. Remove from heat. Slowly stir in hot water until sauce is of desired thickness. Stir in vanilla extract. Serve hot or chilled.
Combine the first six ingredients. Dip chicken in milk, then roll in the cornmeal mixture. Place in a greased 13 x 9 x 2-inch baking pan. Drizzle with butter. Bake, uncovered, at 375° for 50 to 55 minutes, or until juices run clear. Serves 4 to 6.
Place chicken and broccoli on bottom of casserole dish. Mix soup, mayo, lemon juice and curry together. Pour over meat, vegetable layer. Top with grated cheese and bread crumbs. Bake at 350° for 1/2 hour (cover for last 10 minutes).
Use a casserole dish and spray with Pam. Mix all ingredients together, omitting bacon. Bake at 350° or 370° uncovered for 15 to 20 minutes. Top with bacon crumbs.
Combine ingredients. Place top crust over. Roll edges to seal. Brush top crust with milk. Sprinkle with cinnamon and sugar and slash in several places. Bake at 450° for 10 minutes and at 325° for 20 to 30 minutes. Cool before cutting.
Prepare macaroni according to package directions. Drain and rinse. In a large soup kettle, heat olive oil over medium-high heat. Add carrots, celery and onion; saute until tender. Add tomatoes with liquid, chicken broth, salt, pepper and water. Bring to a boil; reduce heat to low and simmer, uncovered, for 10 minutes.
Cream butter and sugar. Add egg, vanilla and cream. Coat cherries and nuts with 1 cup flour and mix remaining flour into batter. Fold in cherries and nuts.
Cream together first three ingredients. Add buttermilk and mix. Sift dry ingredients together. Add to creamed mixture. Add prunes and pecans. Mix well. Pour into 3 eight-inch greased and floured pans. Bake in 350° oven for 30 to 35 minutes. Frost with a caramel or buttercream frosting or your own favorite frosting.
Boil Jell-O and pineapple for 3 minutes; cool. Add other ingredients and chill.
Mix the flour, powdered sugar, oleo and salt and press in a 9 x 13-inch pan. Bake 15 to 20 minutes until golden brown. Let cool.
Ground ground round and onions together; add seasoning, dice tomatoes and chop up lettuce. My favorite is to put chips down first, then meat, pile cheese on. Microwave until cheese melts, about 1 minute. Then add tomatoes, lettuce and hot sauce to your liking.
In large mixing bowl, beat margarine and brown sugar with an electric mixer on medium speed for 30 seconds. Add egg yolks, beating well. Blend in melted chocolate, orange peel, cinnamon, vanilla and salt. Stir in flour. Place pecans and egg whites in 2 separate small bowls. Slightly beat egg whites with a fork. Shape dough into 1-inch balls. Dip each ball into egg whites; roll in pecans to coat. Place balls 2-inches apart on lightly greased baking sheets. Using your thumb, make slight indentation in top of each cookie. Bake in 350° oven about 12 minutes or until edges are firm. Cool cookies. Fill centers of cooled cookies with a small spoonful of jelly or preserves.
Cream sugar and butter together. Mix well. Add eggs, one at a time; mix. Combine flour and baking soda. Add to mixture and add buttermilk a little at a time. Beat well. Add vanilla. Bake at 325° for 1 hour.
Grease and flour tube pan well. Mix sugar, Wesson oil, eggs and apples. Add flour and pecans slowly. Add vanilla and bake at 350° for 1 hour and 15 minutes. Mix the nuts in with the flour as this keeps them from going to the bottom of the cake.
Combine drained salmon, chicken soup, onion, parsley, 1 egg and 1/2 cup bread crumbs. Mix well and chill for one hour. Shape into 3 inch patties. Slightly beat the 2 remaining eggs. Roll patties in flour, dip into egg, then coat with remaining bread crumbs. Chill an additional 2 hours. Heat deep frying oil to 365°. Add 4 croquettes at a time and fry about 3 minutes or until golden. Drain on paper towels. Serve with cocktail or tartar sauce.
Cook spaghetti. Drain and cut into 2-inch pieces. Beat together Ricotta, eggs, sugar and flavoring and add to spaghetti. Turn into a 9 x 13-inch baking pan (greased) and bake at 350° for 1 hour or 1 hour and 15 minutes. When cold can refrigerate. When serving, sprinkle confectioners sugar on top and cut in squares.
Mix beef, bread crumbs, milk, onion and salt. Shape mixture into little balls, using 1 teaspoon per ball. Melt butter in a large, heavy skillet. Brown balls nicely on all sides. Pour off most of the fat from the pan. Mix wine, catsup and oregano; pour over balls. Add salt to taste. Cover; simmer gently about 20 minutes, shaking gently from time to time to cook balls evenly. Serve in a chafing dish or a pottery casserole set over a candle warmer. Provide toothpicks for spearing balls. Makes about 60 tiny balls.
Add 1 Tbsp. oil to medium iron skillet and heat. Mix meal and flour in mixing bowl. Add buttermilk. Stir thoroughly. Pour excess hot oil from skillet into mixture and stir in. Pour mixture into hot skillet and bake in 425° oven until golden brown.
Heat milk and salt to scalding in heavy pan. Beat eggs well and pour over flour. Mix carefully with fingers to form lumps; drop lumps into milk mixture and stir. Let simmer. If lumps are too large, break apart with fork. Serve hot. May be topped with cream or butter and salt and pepper or butter, sugar and cinnamon.
Put cooked white beans into a baking dish. Add tomatoes and sliced onion. Add water. Season with salt, pepper and sugar to taste. Bake in 400° oven for 1 hour.
Mix pretzels, margarine and sugar. Put into 13 x 10-inch dish and bake at 400° for 10 minutes. Mix softened cream cheese and 1 cup sugar, then fold in Cool Whip. Spread over pretzels. Mix jello with 2 cups boiling water, dissolve and add strawberries. Refrigerate until slightly thickened. Pour over cream cheese mixture. Refrigerate until ready to serve.
Boil and debone chicken. Place chicken in bottom of dish. Cut up onion over chicken. Dice cheese on chicken. Mix soups and tomatoes together and pour over top. Add chips! Bake at 350° about 15 to 20 minutes.
Pour pineapple juice and all in baking dish. Smooth pie filling over top, then pour dry cake mix over this; smooth out. Pour melted margarine over top, then cover with nuts. Bake at 350° for about 30 minutes.
Prepare yellow rice dinner according to package directions in large pan. While rice is cooking, chop cooked ham or sausage and cooked chicken. Warm shrimp, ham or sausage, chicken, peas and carrots in microwave.
Put crushed wafers into a large bowl and add fruit and nuts. Stir the bourbon into the sweetened milk and last mix into other ingredients. Roll in powdered sugar. Wrap in wax paper and chill at least 3 hours. Slice and serve.
In a large skillet brown ground chuck with onions and peppers; drain. Place in a large sauce pan. Add tomatoes, tomato sauce, cumin, garlic powder, soup mix, kidney beans and juice, red pepper flakes. Simmer 1 hour. Make a paste with flour and add to mixture. Stir well to thicken. If too thick add tomato juice to thin.
Cream shortening and sugars together. Add salt, vanilla and eggs (slightly beaten). Sift the flour and soda together; add to creamed mixture along with the oats. Mix until smooth and roll into 2 rolls. Chill in refrigerator for several hours. Slice and bake on ungreased sheet for 8 to 10 minutes. Bake at 400°.
In large bowl, combine corn and zucchini. Add dressing and toss to coat. Cover and refrigerate until ready to serve. Add avocado and radishes and toss lightly. Arrange tomato slices on platter. Top with vegetables.
Mix sugar, cornstarch and water; stir constantly until thickened. Remove from heat. Stir in jello until dissolved. Pour over berries. Mix well. Pour into pie shell. Refrigerate until set. Top with whipped topping.
Mix all together; add cheese last. Bake at 350 degrees for 35 to 45 minutes.
Mix all ingredients well. Cover and bake 5 hours at 250°. Can do in a crock-pot also.
Place apples in greased baking dish. Sprinkle over these (mixed together): sugar, flour and cinnamon. Put on topping made of oatmeal, flour, brown sugar, soda, baking powder and melted butter. Blend until crumbly. Bake 40 minutes in moderate oven.
Melt butter and marshmallows over low heat (you can do this in the microwave; melt a few minutes at a time, stirring occasionally). Add 3/4 teaspoon green food coloring and 1 teaspoon vanilla. Stir in cornflakes. Drop by teaspoonful onto wax paper. Decorate with candies for holly berries. Work fast. The cookies set quickly! Children can do the decorating!
Preheat oven to 350°. Spread pie filling in an 8 x 8-inch square pan. Combine cake mix and nuts in a bowl. Add softened margarine and mix until crumbly. Sprinkle over the top of the pie filling. Bake for 45 to 50 minutes or until golden brown.
Cook chicken breast in soup pan. Remove chicken when tender and chop into bite-size pieces. Put back into broth; add beans and onions. Cook until onions are tender. Add chilies and simmer.
In small bowl, combine 1 cup flour, oil, milk and 1/4 cup oatmeal. Stir until well blended. Press onto sides and bottom of a 9-inch pie pan. Do not press onto rim. Toss apple with pudding mix to coat thoroughly; pour into crust.
Bake in an 8-inch square baking dish. Spray with cooking spray. Sprinkle bottom with bread crumbs to coat surface; reserve remaining bread crumbs. Squeeze 1 tablespoon lemon juice; set aside. Combine lemon, sugar and cinnamon. Peel and core apples and cut them into thin slices. In a dish, layer 1/3 apples, 1/3 bread crumbs and 1/3 sugar mixture. Dot with margarine. Repeat 2 more layers. Sprinkle with lemon juice. Bake 35 to 45 minutes at 350°.
Mix first 5 ingredients in large bowl. Add next 1 cup water, egg and flour. Let rise in warm area. Punch down. Make into rolls or may be refrigerated for later use. Let rise a second time. Bake in 350° oven until golden brown.
Combine all ingredients in a bowl. Mix well. Chill overnight. Serve with fresh carrots, celery sticks, broccoli, squash, cauliflower or other vegetables for dipping.
Peel and slice sweet potatoes to cook in water until done. Drain. Using electric mixer, cream the potatoes while adding the 1 stick of butter, eggs and 1 cup sugar. Pour into a 2-quart casserole dish. Preheat oven to 350°.
Sift dry ingredients together in a large bowl. Add rest and stir until mixed (do not beat). Pour into greased and floured 10-inch tube pan. Bake at 350° for 1 hour and 10 minutes. Cool in pan.
Saute all 1/2 to 1-inch thick pieces of vegetables in margarine. Add liquid and simmer, but don't boil away liquid. Add dash of cayenne and white pepper. Cook until soft. Mix ingredients and add liquid in a blender until smooth. Add 4 tablespoons of Parmesan cheese while blending. Return puree to pot and add 1 pint half and half to mix. Heat through.
Cook pasta; rinse with cold water and drain. Cool completely and turn into a large bowl. Add pepper, onions and olives. In a small bowl, whisk until smooth the salad dressing, sour cream and milk. Add cheese, garlic, salt and pepper. Add all of the preceding to the pasta and toss well. Let marinate. Just before serving, add the meat. Serves 6.
Heat water and butter; bring to a boil. Stir in flour for 1 minute. Take off heat. Drop eggs in mix until it forms a ball. Place 1 teaspoon of batter at a time on cookie sheet. Makes about 24 Cream Puffs. Heat at 400° for about 35 minutes. After cooling, cut puffs in half and fill with instant pudding.
Brown and crumple beef in 2-quart casserole. Drain and add taco spices, tomato sauce, corn (with liquid), 1 cup water, raisins and olives. Heat to simmer (about 10 minutes on high). Sprinkle an even layer of cornmeal over the top. Gently pour 1/2 cup water over to moisten cornmeal. Cover and microwave 5 to 8 minutes.
In a small bowl, combine broth, cornstarch and soy sauce; mix well. Stir in onions and set aside. Cut pork into bite-sized strips. Heat oil in wok or nonstick skillet on medium heat. Add pork and garlic; stir-fry 3 to 4 minutes or until pork is tender. Remove pork; keep warm. Add broccoli and broth to wok; simmer 8 minutes. Add cooked pork and pimento; cook just until hot. Stir frequently. Sprinkle with sesame seed and serve. Makes 6 servings. Contains 165 calories per serving. Makes 6 servings.
Place chicken in an oblong sprayed baking dish. Lay 1/2 slice of bacon on top of each piece of chicken. Combine soup, sour cream and wine; pour mixture over chicken. Bake 3 hours at 275°, uncovered. Serve on rice.
Boil eggplant until tender; drain and let cool. Saute onion and bell pepper in margarine. Then add eggplant. Combine the well beaten eggs with the crabmeat and season to taste. Pour into a greased baking dish. Sprinkle with cracker crumbs. Bake at 300° for 30 to 40 minutes. Can be frozen.
Put rice in greased casserole. Place pork chops on top. Add onion slices on chops. Slice tomatoes on onions. Slice pepper on tomatoes. Add beef bouillon. Cover with foil and cook at 350° for 1 hour.
Mix well. Makes 3 loaf pans. Bake at 350° for 1 hour.
Make a roux with oil and flour; when dark, add onions, celery, parsley and cook until wilted. Add tomato sauce and tomato juice; cook about one hour. Add crab meat and catfish and cook another hour, stirring frequently; add shrimp and cook 10 minutes longer. Serve over cooked rice. Serves approximately 8.
Make a crimp tent of foil for fish; cook 15 minutes at 400°. Saute mushrooms, grapes, pecans, wine, butter and olive oil. Start fish and saute same time. Squeeze lemon on fish just before serving. Cover fish with sauteed combination.
Halve and seed grapes. Place grape halves in a bowl and sprinkle with sugar and cinnamon. Let stand at room temperature for about 1 hour, toss often. Sprinkle with vinegar, toss and refrigerate, covered, until ready to serve. Divide grapes among 6 individual bowls or goblets. Pour about 1/2 cup wine into each bowl and serve.
Mix jello, marshmallows, cream cheese and 7-Up in saucepan over low heat (melt). Remove from heat. Add lemon juice and pineapple; mix. Set in fridge for 3 hours. Remove. Fold in nuts and Cool Whip on low speed. Put in mold and chill.
Cook until thickens; then add 1/2 cup of Hellmann's mayonnaise. Makes 1 pint.
Cream butter and Crisco. Add sugar and cream together until fluffy. Beat in eggs, one at a time. Sift together flour, salt and baking powder. Add flour mixture with milk and flavorings, ending with flour. Bake in a large greased tube pan at 325° for 1 1/2 hours. Remove cake from pan 2 to 3 minutes after removing from oven.
Mix dressing, juice and seasonings in a large bowl. Add remaining ingredients; mix lightly. Refrigerate. Makes 6 servings.
Cream sugar, butter and Crisco. Add eggs, one at a time. Add flavoring and flour a little at a time; beat well. Fold in small 7-Up. Bake at 325° for 1 hour 20 minutes.
After chicken has been cooked, take out all the bones and put back into large pot. Add cream of chicken soup, cream of mushroom soup and water. Add garden peas, salt, pepper, onion and milk.	Cook all this together for a few minutes. Prepare casserole dish by melting 1 stick of butter or margarine.	When melted, add 1/2 package Pepperidge Farm dressing mix. Pour chicken mixture over dressing and add the rest of dressing on top. Bake at 425° for 10 minutes.
Add salt, cinnamon and sugar. Mix in pecans until they are well coated. Bake on a greased cookie sheet for 1 hour at 250°, stirring every 15 minutes.
Crush Oreos. Set aside 3/4 cup crumbs for top. Mix butter with remaining crumbs. Press into 13 x 9-inch pan. Mix pudding with milk and softened ice cream. Pour over Oreos; chill. Spread Cool Whip over pudding. Sprinkle with crumbs and chill.
Cook noodles in boiling, salted water until tender. Drain. Add fish, mushroom soup, liquid and salt. Blend and pour into casserole dish. Sprinkle top with bread crumbs moistened with butter. Bake in preheated 400° oven for 25 minutes. Serve hot.
Prepare orange jello with 1 1/2 cups boiling water and add marshmallows, stir (melt). Add pineapple, cheese and salad dressing while still warm. Chill, when cool fold in whipped cream. Let set (overnight). Prepare lime jello with 1 1/2 cups boiling water. Put layer of lime jello on top. Should be made the day before serving. Makes 16 servings. Cut in squares and serve on lettuce. No dressing needed.
Cream butter and sugars. Mix in eggs and vanilla. Sift flour, salt and soda; add to cream mixture. Stir in oats, nuts and raisins. Roll into small balls, place on greased cookie sheet. Flatten with a fork. Bake at 350° for 10 to 12 minutes or until golden.
Mix together the Ricotta cheese, eggs, vanilla and sugar. Set aside. Make yellow cake mix according to package directions. Pour cake mix into a greased extra large loaf pan. Spread Ricotta cheese mixture on top of cake. Bake in oven at 350° for 1 hour and 10 minutes. Remove from oven and sprinkle with powdered sugar.
Combine sugar, salt, cinnamon, nutmeg and cloves; set aside. Melt butter in a pan. In a small bowl, beat egg white and water until frothy; add pecans and coat well. Place coated pecans in pan with melted butter. Bake at 250° until done.
Cut the eggs in halves. Put the yellows of the eggs in a bowl. Mash with a fork. Add the mustard, mayonnaise and milk. Mix well. Spoon the mixture back into the egg whites. Sprinkle with paprika.
Boil potatoes in plenty of water until just tender, 15 to 20 minutes. Drain. Let stand until cool enough to handle, then peel. Cut into 1/4-inch thick slices and place in salad bowl. In skillet, fry bacon until crisp; remove and crumble, then add to potatoes. To fat in skillet, add chopped onion and cook until transparent. Then add vinegar, salt, pepper, sugar, bouillon cubes and water. Bring to boil while stirring and dissolving cubes. Pour, with salad oil, over potatoes; toss together lightly. Sprinkle with parsley and serve warm.
Sprinkle lobster meat with lemon juice. Add celery, onion and pickle relish. Moisten with mayonnaise. Season with salt and pepper. Fold in egg slices. Serve over lettuce.
Soak peppers, tomatoes, onions and salt overnight in water to cover. Drain and wash off. In a pot, place sugar, vinegar, turmeric and spices tied in cheesecloth. Bring to a boil. Add the drained vegetables. Return to a boil. Spoon into jars and seal. Yields 6 pints.
Cook mushrooms and onion in 1/4 cup butter in skillet until mushrooms are lightly browned. Combine mushrooms, wild rice and melted butter; toss gently until mushrooms and butter are evenly distributed throughout rice. Serves 8. Serve with roast pheasant.
Cook rice and set aside. Brown sausage and drain. Stir in all other ingredients, except rice, and simmer until veggies are tender. Add rice; mix well.
Saute onion, celery and mushrooms in butter, adding a little more butter if needed, until soft. Mix together rice, water and consomme with other ingredients in a casserole. Cover and bake 1 hour at 350°.
Mix chicken, grapes and water chestnuts. Mix mayo and salt; toss with chicken mixture. Add pasta. Last, toss in oranges. Refrigerate.
Lightly boil water, sugar and coffee for 1 hour (do not boil over). Let cool; add quart of vodka and vanilla. Makes 1 quart plus one fifth.
In large bowl, combine soup, sour cream and hot pepper sauce. Add potatoes and onions; toss to coat well.
Brown pork chops. Pour all ingredients mixed over pork chops. Cover and bake at 400° for 40 minutes.
Wash sprouts. Combine water and bouillon cubes and bring to a boil. Add sprouts and simmer 15 minutes or until done. Drain well and place in serving bowl. Melt butter in small skillet, then add cashews and seasonings. Cook on low heat 3 to 4 minutes. Pour over sprouts and serve.
Bring honey just to a boil. Cool. Cream together brown sugar and butter. Slowly beat in egg yolks, then honey. Combine flour, baking soda, baking powder, cinnamon and ginger. Blend into honey mixture alternately with sour cream. Fold in walnuts and raisins. Turn batter into greased 10-inch tube or Bundt pan. Bake in a 325° oven for one hour or until toothpick inserted in center comes out clean. Cool 10 minutes; turn out on wire rack to cool completely. Sprinkle with icing sugar.
Cover chicken with water and cook until tender. Drain fat from broth and save broth. Tear or chop chicken in small pieces and return to broth. Add corn, tomato juice, bean dip, onion, potatoes, ketchup, salt and pepper. Simmer until onions and potatoes are done.
In mixing bowl, cut the peanut butter into the powdered sugar until crumbly; set aside.
Put thawed potatoes in a 9 x 13-inch pan. Pat down on bottom and sides. Brush with melted butter or margarine. Bake at 400° for 25 minutes. Remove from oven and add cheese and ham. Beat half and half, eggs and seasoned salt. Pour over cheese and bake at 350° for 30 to 40 minutes. May substitute cheeses of your choice.
Combine and beat well the cake mix, eggs, salad oil and pudding mix. Add, beating well, bottle of 7-Up. Pour into well-greased and floured 9 x 13 x 2-inch pan. Bake in 350° preheated oven for 45 minutes.
Brown meat; add 1 teaspoon salt and the pepper. Add spaghetti sauce to meat. Simmer for 20 minutes. Cook noodles in water with the remaining salt for 15 minutes. Drain. Pour half of tomato sauce into 9 x 13-inch baking dish. Place 2 noodles side by side in pan. Cover with meat mixture. Add another layer of noodles. Cover with cottage cheese and half of Swiss cheese. Add more noodles and meat sauce and remaining tomato sauce. Sprinkle Swiss cheese. Bake at 350° for 30 minutes. Let stand 10 minutes before serving.
In saucepan, cook onion until tender. Add soup and cream cheese; stir constantly until smooth and hot. In greased baking dish, layer with frozen hash browns and cream sauce. Make sure you end in cream sauce. Cover and bake in 400° oven for 45 minutes or until potatoes are tender. Remove from oven and sprinkle with grated cheese.
In mixing bowl, beat on high speed sugar, orange juice, oil, vanilla and eggs. Sift flour, baking powder, and salt; blending into orange juice mixture. Fold in nuts. In a separate bowl, combine apples, cinnamon and 1 tablespoon sugar. Pour half of dough mixture into a greased bundt pan; add half of apple mixture. Layer remaining ingredients in same order; ending with dough mixture. Bake at 350 degrees for 55 to 60 minutes. Remove from pan after 5 minutes. Cool on rack and glaze with your favorite glaze.
Hard boil eggs; peel. Melt butter in heavy saucepan. Add flour and seasonings. Stir until well blended. Slowly add milk, stirring constantly. Cook until smooth. Add coarsely chopped eggs. Serve on buttered toast.
Sprinkle meat with paprika, salt and pepper. In large skillet, cook beef and onions in oil over high heat for 3 to 5 minutes, stirring. Remove meat; set aside. Blend broth, wine and cornstarch. Add to skillet. Cook, stirring until clear and thickened. Stir peppers and reserved meat into skillet. Simmer for 5 minutes or until peppers are tender-crisp. Serve over rice. Serves 6.
Dissolve jello and cranberries in boiling water. Add remaining ingredients. Pour into mold or 8 x 8-inch pan. Chill until set.
Wash thoroughly beans and place in large kettle. Cover with water and then add salt. Soak overnight. In the morning drain. Add water. Add ham or ham hocks. Bring to a boil. Stir occasionally. Simmer 2 to 3 hours. Then add onion, tomatoes, pepper or chili powder, lemon juice and salt and pepper. Simmer another 30 minutes. Serves 12. Better made a day or two ahead.
Dissolve Jell-O in water. Add crushed pineapple and blueberry filling; stir well. Congeal in a shallow 9 x 12-inch pan. When set, stir together the cream cheese, sour cream and sugar and spread over the Jell-O. Top with chopped nuts.
Place butter or margarine in pan and saute chopped onion until golden. Take off heat and add cream cheese (can use 1/2 Ricotta and 1/2 cream cheese if you want). Put in pan with onion until melted. Make spinach and strain. Add to spinach bread crumbs and Italian cheese. Pour cream cheese mixture into the spinach and mix well. Put mixture in buttered casserole and fold in eggs. Bake in 350° oven for 45 minutes.