HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook macaroni and cheese as directed. Add eggs to this and spread into casserole dish. Bake 10 minutes at 375°. Take out of oven and top with tomato sauce, mushrooms, onions, pepper, oregano and basil. Top with pepperoni and cheese. Bake 10 minutes more. Let cool a few minutes.
Mix all ingredients together and place in loaf pan or dish. Bake at 350° for 1 hour.
Peel and boil potatoes, hard-boil eggs, chop celery, onion, parsley and olives and microwave bacon crisp. In large bowl, add chopped ingredients and olive oil; mix. Cool and chop eggs; add to chopped ingredients. Add potatoes. Chop and add bacon. Add mayonnaise and mustard. Mix thoroughly; refrigerate.
Dissolve jello in 1/2 cup boiling water. Add sugar and pineapple and let partly gel. Add Cool Whip, cheese and nuts. Mix and chill until jelled.
Mix potatoes, vanilla, sugar, eggs and oleo thoroughly and pour into buttered casserole dish. Mix brown sugar, nuts, flour and oleo and sprinkle on top of potato mixture. Bake 30 minutes at 350°. Serves 10 to 12.
In a large skillet, melt butter over medium-high heat. Add onion and saute, stirring constantly, until onion is golden. Stir in apple jelly and brown sugar. Add sausages and reduce heat to medium-low. Cook, stirring occasionally, 20 minutes or until mixture begins to thicken. Add apples; partially cover pan and cook 10 minutes or until apples are tender. Combine cornstarch and water and stir into mixture in pan. Cook 2 to 3 minutes more or until mixture thickens. Serve warm. Yields about 30 appetizers.
Mix and boil the ingredients. Put cucumbers and dill in jar. Pour boiling brine over cukes. Put lids on and seal. Have jars in hot water and let sit for 3 hours after pouring brine over. May add onions, if desired.
Combine egg yolks and sugar in top part of double boiler. Beat egg beater until light lemon color and well blended. Add Marsala, beat again, until well blended. Put boiling water in lower part of double boiler. Cook about 5 minutes or until slightly thick and creamy (while cooking, beat constantly). Serve warm or can be cooled and served cold plain or over angel food cake slices.
Bring water and salt to boiling in a large saucepan. Add sprouts. Cover and return to boiling. Lower heat. Simmer, covered, until sprouts are tender, about 12 to 15 minutes. Drain. Return to saucepan.
Cut the crust from the bread. Then butter bottom side and place in 9 x 13 pan. Sprinkle cheese and cooked and drained sausage over bread. Mix eggs, milk and other seasonings. Beat well; pour over bread, sausage and cheese. Cover and refrigerate overnight. Bake at 325° for 50 to 55 minutes. Cool 10 minutes and cut.
In a heavy 4-quart boiler, combine sugar, water, salt and corn syrup. Mix well. Cook over high heat, stirring constantly, until mixture begins to boil. Add peanuts; continue boiling and stirring until peanuts begin to "pop" and mixture begins to scorch. Continue to cook 1 minute more, stirring constantly. Remove from heat. Stir in soda. Pour onto a cookie sheet that has been sprayed with nonstick spray. Spread quickly. When hard, break into pieces.
Remove seeds from peppers. Put peppers, tomatoes, cucumbers and onion through food chopper, using coarse blade. Stir salt into vegetables in a colander and force out as much brine as possible. Chop cabbage very fine. Combine all vegetables. Add sugar, vinegar and spices. Mix well and heat to boiling. Boil 3 minutes. Pack into sterilized jars to within 1/2 inch of top. Put on caps; screw bands firmly tight. Process in boiling water bath 5 minutes. Yields 8 pints.
Combine all ingredients. Place in a 3-quart casserole and top with 1 cup buttered bread crumbs. Bake in a 350° oven until crumbs are browned, 15 to 20 minutes.
Mix all ingredients together. Pour into three 8-inch cake pans. Bake in 350° oven for 20 to 30 minutes.
Mix flour, sugar, pineapple juice, egg and vinegar together. Cook and stir over medium heat until thick. Refrigerate mixture. When cool, add pineapple and apples. Fold in Cool Whip and 3/4 cup peanuts. Put into serving bowl. Top with remaining peanuts. Chill before serving.
Mix all ingredients; form into thick patties. Cook on barbecue grill or broil in oven, 10 minutes on each side (less for rare burgers). Serve on hot hamburger buns. Makes 8 to 10 servings.
Place ingredients in blender. Blend at slow speed. Slowly add 1 cup liquid oil. Mix well. Store in glass in refrigerator.
Saute oleo and onion, then add rice. Brown 5 minutes. Add boiling water; let absorb. Prepare in large pan the broccoli. Add mushroom soup, the milk and Cheez Whiz, then heat. Stir in rice mixture. Pour into a large buttered casserole; top with bread crumbs or crushed potato chips. Bake at 350° for 20 to 30 minutes, uncovered.
Boil 1/4 cup of water and add cocoa and 1/4 cup sugar. Stir until smooth, then cool.
Mix all ingredients together and make sure it's thoroughly blended. Freeze in ice cream freezer until frozen. Makes about 1/2 gallon.
Heat oven to 400°. Grease 10-inch glass pie plate. Combine cheese, chicken, broccoli and onion in plate. Combine remaining ingredients with electric mixer. Mix on high until smooth. Pour in pie shell. Bake 25 to 30 minutes or until knife inserted in center comes out clean. Cool and serve.
Melt ingredients together in saucepan. Slowly bring to boil until slightly thickened. Serve over poultry (especially pheasant).
Heat chocolate and 2 tablespoons of milk in saucepan over low heat, stirring until chocolate is melted. Beat sugar into cream cheese; add remaining milk and chocolate mixture until smooth. Fold in whipped topping, blending until smooth. Spoon into crust. Freeze until firm, about 4 hours. Garnish with chocolate curls, if desired.
In large skillet, melt butter over medium heat and saute onions and mushrooms until tender. Place in 2-quart casserole. Sprinkle shredded cheese on top. Combine soup, milk and soy sauce and pour over cheese. Place bread on top and top with slices of Swiss cheese. Cover and refrigerate 4 hours or overnight. Bake, loosely covered, at 375° for 30 minutes. Uncover and bake 15 minutes more.
Over medium heat, cook the pudding, pineapple juice and mandarin orange juice until it comes to a boil and turns clear.
Mix all dry ingredients thoroughly, including blueberries. Make a well in the center and add egg, milk and oil. Mix only until dry ingredients are moist. Fill greased muffin pans half full and bake at 375° for about 15 minutes. Makes about 12 muffins.
Boil first 4 ingredients for 5 minutes; set aside. Combine Crisco, baking powder, salt and flour. Add milk. Roll out dough. Cut into 8 squares. Place cored apple in center of each pastry. Seal pastry. Place in 9 x 13-inch pan. Pour syrup over top of dumplings. Bake at 375° for 35 minutes, basting frequently.
Cook pudding on stove. When cooked, stir in cake mix until well blended. Pour in a 9 x 12 x 2-inch pan. Sprinkle chips and nuts. Bake at 350° for 20 minutes.
Cook rice according to package directions. Cool. Add remaining ingredients. Mix well and refrigerate. For a main dish, try some small boiled shrimp or cooked, chopped chicken. Serves 6 to 8.
Combine farmer cheese, cottage cheese, sour cream, eggs and sugar. Mix well. Add noodles and mix. Melt margarine in a 13 x 9 x 2-inch pan in the oven. Pour noodle mixture into pan. Bake at 350° for 1 hour or until golden brown.
Mix ingredients with mixer until creamy. Add confectioners sugar and fold in Cool Whip. Pour into pie shells. Makes 2.
Preheat oven to 350 degrees. Grease and flour a 9 X 13 inch baking pan. Cream butter and sugar together until fluffy. Add 1 egg and yolk from second egg, reserving white in a small bowl. Add flour, baking powder and salt. Mix thoroughly. Spread in pan. Sprinkle with nuts. Beat reserved egg white until frothy. Add brown sugar and beat until almost stiff. Spread over dough. Bake 30 minutes. Cut while hot. Makes about 3 dozen.
Brown meat drain well. Add sauce, pepper, and salt to taste. Add corn and beans. Pour into 9 x 13 pan. Mix corn bread, spread on top. Bake at 350 degrees until done. Corn bread will be brown. May sprinkle top with grated cheese if desired.
Fry bacon and cut into small pieces. Place in a 9-inch pastry crust and add grated cheese. Beat eggs, milk and cream together; add seasonings and pour over cheese and bacon. Bake at 350° for about 50 minutes or until set.
Beat eggs in large bowl; beat in flour. Add onion, salt and pepper. Stir in potatoes and parsley. Heat margarine in heavy skillet.
Mix all ingredients together. Roll, cut and bake at 350°. Frost with favorite frosting.
Combine sugar, cocoa, cream, milk, syrup and salt in a deep pan and heat. Stir until	sugar is completely dissolved and the mixture boils. Boil until the test for soft ball stage is reached (when little of mixture is dropped in cold water). Remove from burner	and add butter and vanilla. Cool until only warm; beat until thick and creamy. Add nuts, if used and pour into buttered pan.
Make jello as directed on package. Cool to room temperature. Add pineapple and cheese. Stir well. Chill and serve.
Cut vegetables up fine. Put all ingredients in dishpan and bring to a boil. Put in jars and place in pressure cooker. Raise pressure to 5 pounds and shut off.
Cream butter and sugar in mixing bowl. Add eggs, one at a time, beating after each. Dissolve soda in buttermilk and add to the first mixture. In another bowl, add flour, dates, candy, nuts and coconut; stir to coat the fruit and candy. Fold into previous mixture. Pour into greased and floured tube pan and bake for 2 1/2 hours in 250° oven. If using small loaf pans, bake at 300° for 1 hour or until done.
Boil water and food coloring. Add sugar to boiling water, stir always for 10 to 15 minutes. Remove from heat and cool for 1/2 hour, stirring sometimes. When cooled, pour into glass 1/2-inch from top. Put wooden stick (popsicle stick is fine) in solution. Place glass in safe place to allow the crystal candy to grow. It takes about 1 week for candy to be ready to eat. Run hot water over outside of glass to loosen. Pull out and eat. Real good.
Boil chicken until tender. Bone; put in baking dish. Add celery soup, milk and margarine. Mix stuffing mix with broth from chicken. Spread over mixture. Sprinkle grated cheese over this. Bake until bubbly at 375°.
Combine the semi-sweet chocolate pieces and rum in the top of a double boiler. Set over lightly simmering water and stir occasionally until the chocolate is melted and blended with the rum. Set aside to cool.
Parcook macaroni. Cook milk until it boils. Add American cheese. In a food processor, blend eggs. Add cornstarch and blend until smooth. Add egg mixture to the milk. When the sauce is cooked, add Parmesan cheese. Mix well and pour over macaroni. Bake in a 350° oven until it boils or gets lightly brown on top. Take out of oven and let stand for about 30 minutes while it thickens.
Heat brown sugar and butter in a medium size saucepan over medium-low heat until the butter melts. Dissolve the coffee in the hot water and stir into the butter mixture. Let cool to room temperature. Preheat oven to 350°. Butter an 11 x 8-inch baking pan. When butter mixture is cool, beat in eggs and vanilla. Sift the flour, baking powder and salt together and stir into the butter mixture (by hand). Stir in the pecans and chocolate. Spread the mixture evenly in pan. Bake until lightly browned, 25 to 30 minutes. Do not over bake. Cool completely and cut into 2-inch squares.
Layer cheese, chilies and Jack cheese in greased, square baking dish, 8 x 8 x 2-inch. Beat milk, flour, salt and eggs. Pour over cheese mixture. Cool, uncovered, in 350° oven until set in center and top is golden brown, about 40 minutes. Let stand 10 minutes before cutting. Add tomato sauce. Serve with omelet. Makes 8 servings.
Beat egg. Coat chicken in egg, then into bread crumbs. Brown on both sides. Pour 1/3 Chicken Tonight into baking dish. Add chicken. Pour remaining Chicken Tonight over chicken. Top with cheese. Bake at 425° for 25 minutes. Cook noodles according to package directions. Serve chicken over noodles.
Blend Knox and Equal. Boil pineapple juice; sprinkle Knox over hot juice and let dissolve about 1 minute. Put cottage cheese into electric blender; add juice and vanilla. Blend until smooth. Stir in pineapple. Place in 8-inch pie plate. Chill.
Add potatoes to 9 x 13-inch pan. Mix next 6 ingredients and pour over potatoes. Mix cornflakes and melted butter. Sprinkle over potato mixture. Bake at 350° for 35 to 45 minutes.
Cream sugar and margarine. Add eggs and vanilla; mix well. Mix in flour, soda and salt. Stir in chocolate chips and nuts. Spread into 9 x 13-inch greased pan. Bake at 350° for 25 minutes.
Sprinkle dill over cheese. Divide crescent rolls into 2 sections. Roll each lightly to close openings. Wrap cheese with dough by placing it on one half and topping it with the other. Pinch sides together to seal the cheese well. Bake at 350°.
Slowly blend vinegar into mustard and add water, sugar, salt and celery seed. Simmer 10 minutes. Cool and pour over shelled hard-boiled eggs and sliced onions. Cover and refrigerate overnight.
Mix and pour over boned chicken breasts. Marinate 5 to 6 hours, then grill.
Slice pound cake into 3 layers using a long serrated knife. Place bottom layer on serving platter. Spread evenly with 1 cup pudding. Top with middle cake layer and spread remaining pudding. Top with remaining cake layer, cut side down. Spread with ice cream topping, pushing it gently over edges so topping drips down sides of cake. Serve immediately or refrigerate up to 3 days. Serves 12.
Mix all ingredients. Pour into greased 9 x 13-inch pan and bake 30 minutes in 350° oven. Makes 32 brownies.
Sift flour, sugar, baking powder and salt into bowl. Drop in Crisco and add 2/3 cup of the milk and vanilla. Beat two minutes; scrape bowl. Lastly add unbeaten eggs and the remaining milk. Pour into 2 (8-inch) layer cake pans. Bake for 25 to 30 minutes at 375°, moderately hot oven.
Grease and flour a 10 x 13-inch pan. Add pineapple first, then cherries. Sprinkle dry cake mix over the top. Sprinkle on coconut and nuts. Melt butter and pour over. Bake at 300° for 1 1/4 hours.
Beat eggs; add oil, sugar, zucchini and vanilla. Add in dry ingredients. Add 1/2 to 1 cup nuts and 1/2 to 1 cup raisins (optional; either or both). Pour into 2 greased loaf pans. Bake at 325° for 1 hour. Enjoy.
Sprinkle flour, salt and pepper over potatoes. Dot with butter. Add milk. Bake, uncovered, at 325° for 2 hours. Serves 3.
Cook rice as directed. Add remaining ingredients. Bake in casserole dish at 375° until bubbly.
Combine all ingredients, except tomato paste, and cook 1 hour. Add the tomato paste and cook for 1 more hour. Cook slowly and stir often. Ladle into hot jars and seal. Process in hot water bath for about 15 minutes.
Drain salmon, remove skin and bones and flake. Set aside. Beat all other ingredients until smooth. Add salmon and refrigerate until set, approximately 1 hour. Serve with crackers. Freezes well.
Cream butter and sugar together. Add eggs. Combine dry ingredients and add to creamed mixture. Add extracts and nuts, if desired. Drop by spoonfuls onto greased cookie sheet. Bake at 350° for 15 to 20 minutes, until light brown.
Combine squash, butter, salt and pepper in saucepan. Cook until squash is hot, stirring frequently. Remove from heat. Mix in beaten egg. Pour into greased casserole dish.
Crush soda crackers. Saute onions in margarine. Pour margarine from onions. Add eggs and milk to onions in a bowl. Mix margarine with cracker crumbs, then into pie dish. Add onion mixture. Bake at 350° for 30 to 40 minutes or until lightly brown. Cover with grated cheese after baked; return and bake a few minutes or until cheese is melted.
Combine sugar, Karo, butter or margarine and salt. Add slightly beaten eggs. Stir in pecans and vanilla; pour into pie shell. Bake at 400° for 10 minutes, then at 350° until done.
Combine ingredients. Stores well in refrigerator. Leave lemon/lime hulls on top. Pour over chicken. Marinate overnight. Grill.
Cut chicken into 1-inch pieces. Set aside. In small bowl blend soy sauce into cornstarch; stir in red pepper. Set aside. Preheat a wok or large skillet over high heat; add cooking oil. Stir-fry green peppers and green onions in hot oil 2 minutes or until crisp-tender. Remove from wok. Add almonds to wok. (Add more oil, if necessary.) Add half of the chicken to hot wok or skillet; stir-fry 2 minutes. Remove from wok. Stir-fry remaining chicken 2 minutes. Return all chicken to wok or skillet. Stir soy mixture; stir into chicken. Cook and stir until thickened and bubbly. Stir in vegetables; cover and cook 1 minute more. Serve at once. Serve over hot cooked rice, if desired.
Cream butter or oleo with sugar until light and fluffy. In a separate bowl, beat egg yolks until light and lemon colored. Blend with creamed mixture. Sift together cake flour, baking powder and salt. Re-sift 3 times. Add the sifted ingredients in thirds, alternating with milk. Beat the batter thoroughly after each addition. Add vanilla, lemon rind and juice and beat 2 minutes. Bake at 325° in Bundt pan for 1 hour or until tests done. May bake in angel food pan or large ring mold or in 3 greased 9-inch layer pans at 350° for 25 minutes.
Mix crushed pretzels, butter and 3 tablespoons sugar together. Spread in 9 x 13-inch glass dish. Bake until brown, approximately 10 minutes. Mix cream cheese, 1 cup sugar and Cool Whip until well blended and spread over cooled pretzel mixture. Mix jello, water and strawberries together. Chill until thickened, then pour over cream cheese mixture. Chill until stiff.
Brown and drain beef; add taco seasoning. Mix remaining ingredients in crock-pot and cook on low. Serve over Fritos.
Combine all ingredients. Shape into 1 teaspoon size balls. Roll in granulated sugar. Bake at 375° for 10 to 12 minutes. Add Hershey's Kisses and bake for 2 more minutes.
Mix apples, cinnamon, nutmeg and lemon juice. Place in an 8 1/4-inch round baking dish. With pastry blender, cut butter into sugar and flour. Sprinkle on apples. Cook in microwave for 6 minutes. Turn baking dish and cook for another 4 minutes. Let stand for 5 minutes. Serve with cream, ice cream or Cool Whip.
Sprinkle chicken breast pieces with salt. Heat water, lemon juice and soy sauce in large skillet to simmering. Add chicken. Cover and simmer 10 minutes, turning chicken once, until chicken is cooked through. Do not overcook chicken or it will become dry. Remove chicken from pan onto cutting board. Allow to cool so you can handle it.
Cut up tortillas in triangle shapes; deep fry them until golden brown. Drain out the oil; pour in chopped onion and mix until onion is well cooked. Then mix the cheese into the chilaquiles. When serving, sprinkle more cheese on top. Makes 8 servings.
Combine in bowl; stir well. Cover and chill. Makes 1 1/2 cups. Contains 12 calories per tablespoon.
Combine soup broth and milk. Melt margarine and combine with stuffing mix. Layer half the stuffing mix in baking dish, pour soup mixture on top, then layer chicken on top of soup. Put remaining stuffing on top. Bake at 350° about 30 minutes or until it is heated through.
Put in crock-pot and cook for 4 hours. Add pineapple and cook another 1/2 hour.
Mix together mayonnaise, milk and lemon juice.	Shred lettuce in bottom of 9 x 12 oblong casserole. Cook and drain 2 carrots and add peas. Layer all ingredients as desired on top of lettuce, sprinkling with onion salt. Spread mayonnaise mixture on top of all (like icing) and cover to edges. Add cheese and Bac*Os on top. Saran Wrap tightly. Chill.
Sear roast on both sides in heavy roasting pan. Remove meat and sear onions in cooking oil in roasting pan. Remove onions and place roast back in roasting pan, top with green pepper rings and onion slices. Add beer, vinegar, brown sugar, bay leaves, allspice and peppercorns. Cover and cook over low heat 2 1/2 hours or until tender. Mix salt, flour, vegetable oil, half and half and currant jelly. Add to juices in pan after roast has been removed to hot platter. Serve gravy in bowl alongside carved roast.
Cream butter and sugar; add eggs, then vanilla. Combine dry ingredients and mix in alternately with milk. Stir in butter flavoring. Bake in Bundt pan at 350° for about 50 minutes in well-greased pan.
Cook and stir onion, celery and garlic in oil in large skillet over medium heat until tender. Add uncooked rice; cook and stir about 5 minutes or until rice browns slightly. Add tomatoes and juice, lemon pepper, salt and red pepper.
Beat the oil, sugar, eggs, vanilla and cinnamon. Add dry ingredients and beat. Add to batter the apples and nuts. Bake in a greased and floured tube pan at 325° for 1 hour.
Wash and peel 1 quart mushrooms and cut into dice. Stir the broth into them. Thicken with the flour creamed with the butter, salt and pepper. At the last moment, add a bit of whipped cream and croutons.
In saucepan, combine all ingredients except weenies. Heat thoroughly. Add weenies and simmer for 20 minutes.
Saute mushrooms in butter until liquid is absorbed. In food processor, using steel blade, combine cream cheese, wine, lemon juice, garlic powder and Tabasco until smooth. Add mushrooms and process until blended. Pour into a small bowl which has been lined with plastic wrap. Chill at least 4 hours. Unmold onto serving dish. Garnish with mushroom slices. Serve with crackers, zucchini and yellow squash slices.
Cook water, jello, sugar and cornstarch. When thickens, remove from heat and cool. Pour over strawberries in pie shell and congeal in refrigerator.
Bring all ingredients, except Wesson oil, to a boil and simmer for 2 to 3 hours. Store in refrigerator. Just prior to use, pour 4 to 5 tablespoons Wesson oil into pot with sauce and heat. Stores in the refrigerator, without oil, for up to 1 year.
Blend all ingredients together. Place chicken wings in 9 x 13-inch casserole dish. Pour sauce over wings. Do not cover. Bake at 350° for 1 hour. Remove from oven. Cool for approximately 10 minutes before serving. (Sauce will thicken as chicken wings cool slightly.) Great sauce for chicken wings. Finger lickin' good!!!
Beat eggs lightly; add all ingredients and mix to form a dough. Roll out 1/3-inch thick or a little more. Cut out donuts. Fry in hot Crisco or cooking oil.
Preheat oven to 350°. Grease and flour 3 x 8 x 3 3/4-inch aluminum loaf pans. Set aside 6 cherries and 2 pineapple rings for decoration. Finely chop remaining cherries and pineapple. Combine in large bowl all ingredients, except lemon juice and powdered sugar. Mix at medium speed for 2 minutes. Pour into prepared pans. Bake for 45 to 55 minutes. Cake is done when toothpick comes out clean. Remove from pans. Mix lemon juice and powdered sugar; drizzle over cool cake. Decorate with cherries and pineapple.
Cook broccoli according to package directions and drain. Place broccoli in 1 1/2-quart casserole. Blend together soup, sour cream, cheese and onion. Spoon on top of broccoli. Cube bread. Toss cubes in melted butter. Top casserole with buttered cubes. Bake in preheated 350° oven for 20 to 30 minutes. Makes 6 to 8 servings.
Blend ingredients and place on top of fruit pie instead of top crust. Bake your pie as usual.
Mix sugar and butter together. Add molasses, milk, vanilla and eggs. Mix until blended. By hand, mix in flour, baking soda, ginger, cinnamon, allspice and salt until well blended. Cover and refrigerate for 2 hours.
Combine pumpkin, sugar, oil and egg. Stir together flour, baking powder, cinnamon and salt. Add to pumpkin mixture along with dissolved soda and mix well. Stir in chips, nuts and vanilla. Drop by teaspoonfuls onto lightly greased cookie sheet. Bake in 375° oven for 10 to 12 minutes.
Brown ground beef. Roll out biscuits and place on pizza pan. Add spaghetti sauce and ground beef. Top with cheese. Bake at 400° for 8 to 10 minutes.
Wash squash; cut off tips and trim dark spots. Do not peel unless needed. Spray heavy pan with Pam. Saute bacon (or ham) and onion. Add sliced squash. Cook on a low flame until squash is tender, stirring occasionally. After all squash are tender, remove lid and turn on a high fire to cook all the water out. Stir from the bottom of the pan very often. When all of the water is cooked out, squash is done. (Add salt and pepper to taste while cooking.)