HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a medium bowl, combine oatmeal, flour, pecans, brown sugar, baking powder and salt. In a small bowl, combine milk, eggs and butter. Beat with fork until well combined. Pour the egg mixture over the dry ingredients. Stir just until they are combined.
Layer sliced Twinkies in pan. Slice bananas on top of Twinkies. Mix pudding with 2 cups of milk and spread on top of bananas. Drain pineapple and spread over pudding mixture. Top with whipped topping.
In a bowl, combine milk, soup, cheese and chicken. Spread half the mixture in a 13 x 9-inch buttered casserole dish. Lay cooked broccoli crossways and top with remaining chicken mixture. Combine crumbs with butter and spread over casserole. Bake at 350° for 45 minutes.
Drain and flake tuna, blend with next 6 ingredients. Chill until serving time. Just before serving, stir in onion. Arrange lettuce on serving platter. Mound tuna mixture in center. Garnish with green pepper and cucumber. Serve with crackers. Makes 6 servings.
Combine chicken and cream cheese and season to taste. Unroll dough into triangles. Divide chicken among triangles and pinch edges to seal and enclose chicken. (You will have some odd shaped bundles.) Place on ungreased cookie sheet and bake at 375° for 15 to 20 minutes until golden brown. Make gravy and serve.
Place pita bread, rounded side up, on a cookie sheet. Mix tomato paste, garlic, oil and basil. Spread mixture thinly on bread. Arrange, alternating slices of cheese and tomato on top. Sprinkle with pepper. Bake in a preheated 400° hot oven for 15 minutes or until cheese is melted. Serve garnished with sprig of fresh basil.
Cook beans until tender. Add mustard and cheese; mix lightly. Place in 1-quart casserole and bake at 350° for 15 minutes. Stir before serving. Top with nuts.
Beat eggs with sugar, vinegar and salt. Cook over hot water, stirring constantly, until creamy and smooth. Stir in butter. Remove from heat; stir in green pepper, onion and pimento. Mix well and pour over cream cheese. Stir until blended, then chill. Makes about 1 pint.
Mix together first 6 ingredients and whip until blended well. Add macaroni and vegetables; toss lightly. Chill and serve. Makes a very large batch.
Combine eggs and buttermilk; blend in other ingredients; pour into heated pie shell. Bake 40 to 50 minutes or until inserted knife comes out clean at 350°. Let stand 10 minutes before serving.
Combine flour, shortening and salt. Combine vinegar, water and egg. Add to flour mixture; mix to form dough. Roll out to desired thickness for pies and cobblers. Makes 3 single pie crusts.
Partially freeze steak; slice into thin, bite-size pieces (strips). In a 3-quart bowl, toss beef with 1/4 cup flour. Stir in mushrooms, onion, beef broth, ketchup, butter, mustard, salt and pepper. Cook on 100% for 5 minutes; stir. Reduce to 50%. Cook, covered, 18 to 33 minutes, stirring half time.
Soften cheeses if necessary. Cream until well mixed. Stir in olives, onion, corned beef and Worcestershire sauce. Mound in a bowl; refrigerate overnight. Serve with crackers, raw vegies or whatever you like.
Combine olive salad, black olives and celery in a bowl and mix well. Cut bread in half to form 2 rounds and remove some of the soft inside from each half so that sandwich won't be too thick. Brush inside each half with olive oil mixture. Spread olive salad mixture over bottom half of bread. Top with salami, ham, Mortadella and cheeses. Replace top half of bread and cut sandwich into quarters. Makes 4 servings.
Combine the first 3 ingredients. Let Jell-O set slightly before adding the celery, nuts and apples. Chill until firmly set. Great for Thanksgiving!
Put in a spray bottle or in a detergent bottle and use on "ring around the collar" or other dirty spots.
Combine the first 3 ingredients, then gradually add the milk, beating until well mixed. Fold in the Cool Whip and pour into the pie crust. Freeze until firm.
Mix milk and sugar in saucepan and bring to boil. Let boil for 4 minutes. Take off heat and add peanut butter and marshmallow. Put in greased 8 x 8-inch or 9 x 13-inch pan.
Mix all together and place in 9 x 13 inch pan. Cover and place in freezer overnight or up to 3 days. When ready to use, let sit for awhile to slightly thaw. Cut into squares to serve. Looks nice sitting on a large lettuce leaf. Some like to let it thaw completely, but I like mine mostly frozen.
Cream the shortening and sugar; add eggs (beaten). Add vanilla; stir together with raisins. Add all dry ingredients: flour, soda, salt and cinnamon. Add oatmeal and milk; mix completely. Drop by teaspoon onto cookie sheet in 375° oven for 12 to 15 minutes.
Mix all ingredients together. Pour into greased 8 x 8-inch pan. Bake at 325° for 30 minutes. Cut into squares.
Dice celery and onion; cook in chicken broth until done. Mix sausage, apples, cracker crumbs and crumbled corn bread. Add the onion and celery. Add the sage the last thing to suit your taste. I bake this separately at 400°. I make gravy and put some on top of dressing when it is served.
Sift together all 5 dry ingredients into large mixing bowl. Add remaining mayonnaise, warm water and vanilla. Beat with electric mixer at medium speed for 2 minutes. Pour into a greased 9 x 13-inch baking pan. Bake at 350° for 25 minutes. Cool and frost with your favorite frosting.
Mix and sift dry ingredients. Put molasses and shortening in saucepan and heat slowly until shortening is melted and mixed with molasses. In mixing bowl, beat eggs. Add milk and molasses mixture and dry ingredients. Mix well. Bake in well-greased sheet pan at 350° for 25 to 30 minutes. Serve plain or use whipped cream or caramel or lemon sauce. This is delicious.
Break eggs in dish with melted butter. Add sugar, then sift flour on top of the sugar. Beat ingredients well before adding vanilla and buttermilk. Pour into pie shell. Bake at 350° until filling is firm and crust is golden brown, 50 to 60 minutes.
In a medium bowl, combine flour and butter. Stir in chopped pecans. Press into 9x13-inch baking dish. Bake in 350° oven about 10 minutes or until lightly browned. Cool completely. Set aside. Mix confectioners' sugar with cream cheese until smooth. Fold in whipped topping. Spoon on top of crust, pushing sides up to make a slight well for peaches. Set aside.
Combine and mix on low speed until all ingredients are thoroughly mixed (sour cream dissolved). Chill and serve with fresh strawberries. Yields 35 ounces.
Grease 9x13 cake pan. Spread cherry pie filling on the bottom, add pineapple with juice. Sprinkle with cake mix then butter, coconut and nuts. Bake at 350° for 45 minutes.
Cream butter, Crisco and sugar. Add eggs one at a time, beating well each time. Ad flour, sifted; add cocoa, salt, baking powder, milk and vanilla. Bake 1 hour and 20 minutes at 350°.
Mix together all ingredients. Pour into 10 x 6-inch baking dish. A little margarine poured on top will brown it nicely. Bake at 350° for 45 minutes. Serves 10 to 12.
Mix margarine, eggs, flavorings and sugars. Add flour with salt. Divide dough in half. Put red food coloring in 1/2 dough. Use a little confectioners sugar and a little flour to make dough less sticky and break into small balls. Roll out like a stick; do white and red sticks, then twist together. Put on baking pan. Bake until light brown at 375° (about 9 to 12 minutes). Makes 4 dozen.
Mix oatmeal and hot water. Let stand, covered, for 20 minutes. Add butter and beat until fluffy. Add sugars gradually and beat until fluffy. Blend in vanilla and eggs. Mix well.
Melt stick of butter in square casserole dish. Combine chicken broth and cream of chicken soup. Tear chicken apart and arrange over butter. Pour mixture of soup over chicken; drain Veg-All and pour over mixture. Mix Bisquick and milk. Make smooth, then pour over casserole. Bake at 375° for 1 hour or until done.
Mix all together in a large casserole dish. Bake, covered, with aluminum foil for 3 hours. Serve over rice or noodles.
Cream butter with bananas. Add nutmeg. Add eggs one at a time. Add pineapple (save juice). Add 2 cups flour alternately with 1 cup juice. Mix dates, raisins and nuts. Add to 1 cup flour. Mix both mixtures thoroughly. Pour into greased 10-inch tube pan. Place in cold oven. Set at 300°. Bake 2 1/2 hours or until golden brown.
Drain and chop artichoke hearts. Mix with drained green chili peppers. Add cheese and mayonnaise. Pour mixture into a 8-inch round baking dish. Bake at 350° for 20 to 25 minutes. Serve warm with tortilla chips or bread sticks. Makes about 2 2/3 cups.
Cut the eggs in half lengthwise. Remove the yolks to a bowl and set the whites aside. Mash the yolks until they are the consistency of coarse corn meal. Add the mayonnaise, salt, curry and mustard. Mix all together well.
Heat oven to 400°. Mix margarine, powdered sugar and vanilla. Mix in flour, salt and nuts. Shape into 1-inch balls. Place 1 inch apart on ungreased cookie sheet. Bake until set but not brown, 10 to 12 minutes. Roll in powdered sugar while warm.
Thaw and drain vegetables. Combine vegetables, soup, 1/2 cup Swiss cheese, sour cream, black pepper, pimento and 1/2 can of Durkee onions. Pour into 1-quart casserole dish. Bake at 350°, covered, for 30 minutes. Top with remaining cheese and onions. Bake 5 minutes, uncovered.
Drain juice from fruit. Sprinkle jello over drained fruit and let set for 10 minutes. Combine sour cream and Cool Whip with jello/fruit mixture. Mix well and refrigerate. It is best to let this set overnight.
Mix in 9 x 13-inch pan. Add	chicken or pork chops. Cover with 1/2 envelope onion soup. Cover with foil. Bake at 350° for 2 hours.
Prepare fresh apples, diced small and set aside. Measure salad oil into large mixing bowl. Add sugar. Beat eggs until creamy with low speed. Sift flour and measure and sift again with salt, soda and baking powder. Add a small amount of flour at a time and beat well after each addition. When all flour has been added and batter becomes stiff, remove mixer and fold in nuts and raw apples. Bake in oven at 350° for 55 to 60 minutes.
Crumble corn bread into small pieces. Add onions, celery, black pepper and sage; mix well. Add broth or debone chicken enough to moisten well. Add beaten eggs to mixture. Bake in 350° oven until done.
Mix the dry ingredients together, allowing the children to measure and add the amounts. Add the oil and water, mixing well. You must wait a few minutes after adding the boiling water before letting the children knead the dough. This allows plenty of time for everyone to get a chance to stir the mixture. Knead the dough well and store in a tightly sealed container when finished. Great fun for all ages!
Melt both chocolates in small saucepan over hot water. Spread 1/4 of mixture onto buttered cookie sheet. Sprinkle on marshmallows and nuts. Cover with remaining chocolate spreading evenly. When firm, cut into squares.
Melt butter over low heat; stir together sugar and cocoa. Then add to butter; stir. Add eggs and vanilla; stir again. Now add flour and salt. Mix until smooth. Not too much. Add walnuts now. Bake at 350° for 40 to 50 minutes.
Mix all ingredients and chill well. Serve with chips or fresh vegetables. Can be made ahead of time.
In a saucepan, over medium heat, combine sugar, corn syrup, food coloring and 1 1/2 cups water. Stir constantly until sugar is dissolved and liquid comes to a boil. Set a candy thermometer in mixture. Temperature reaches 290° about 20 minutes. Dip apples one by one to coat evenly. Work quickly. Place apples on greased sheet.
Heat oven to 350°. Grease 13 x 9 x 2-inch pan. Set aside cocoa packet. Combine cake mix, 1/4 cup water, eggs and butter in large bowl. Beat at low speed of electric mixer until blended. Measure 1/2 cup batter into small bowl. Add cocoa packet, chocolate chips and 1 tablespoon water. Stir until blended. Add nuts to yellow batter.
Quickly brown pork chops in cooking oil; debone. Place in bottom of casserole dish. Add in layers of potatoes, onion and green pepper. Mix soup with 1 can of water; pour over layers. Bake in a 350° oven for 1 hour and 15 minutes. Makes 4 servings.
Beat eggs, milk, salt and mustard. Add bread and stir. Add sausage and cheese. Pour into greased 9 x 13-inch casserole dish. Refrigerate overnight. Bake 40 minutes at 350°. Let stand a few minutes before serving.
Bake 2 pie shells and let cool. Place 1 pint of strawberries in each shell. Combine in saucepan the sugar, cornstarch, water, Karo syrup and vanilla. Bring to a boil. Cook until thick over low heat, stirring constantly. Add 1 package of strawberry Jell-O and red food coloring. Pour over berries. Place pies in refrigerator before serving. Serve with whipped cream.
In a deep bowl, shred the head of lettuce. Add green peppers and onion. Add peas, then water chestnuts or celery. Top with salad dressing and then grated cheese and bacon.
Combine to mix well all ingredients except French dressing and mayonnaise. Combine dressing and mayonnaise, mixing well, and coat all other ingredients.
Put in three inches of chocolate. Put in three spoons of sugar. Add 2 cups flour. Put in 3 cups of milk. Put in 4 pieces of ice and mix it up. Scoop it on a cone when it is frozen.
Bake in 2 greased loaf pans. Bake at 325° for 1 hour or until done.
Mix together and shape into balls the size of walnuts. Fry in Pam, uncovered, until brown. Serve with spaghetti.
Cream together butter and sugar. Add cream cheese and mix well. Add vanilla, flour and eggs; alternating portions of flour with each egg and mixing well after each addition. Pour into greased and floured tube pan. Bake at 325° for 1 hour and 15 minutes.
Brown meat in olive oil; add onion and cook until tender. Stir in all other ingredients except 3 of the olives and the cheese. Use the ingredients in the order that they are listed. Bring to a boil; reduce heat and let simmer five minutes. Spoon into a baking dish and top with cheese. Broil until cheese melts and top with remaining olive slices. Double this if you want a large casserole as this only serves 6.
Cream together butter, sugars, eggs and vanilla. Mix together dry ingredients. Combine both mixtures (best mixed by hand). Drop by teaspoon on ungreased baking sheets. Bake at 375° for 10 to 12 minutes. Makes 12 dozen.
Soften lard in hot water. Add sugar and salt. Dissolve yeast in warm water and add egg. Mix well all together and add flour. Beat well. Place in refrigerator to chill (dough will be soft until it chills). Make out 1 hour before baking (or enough time to double dough, time depending on temperature of room). Bake at around 425° for 10 to 15 minutes or until done. May be kept in refrigerator for 2 or more weeks, using only amount needed.
Make a paste by blending cold chicken stock and 1/3 cup flour. Add paste to hot chicken stock and cook over direct heat, stirring until sauce boils and thickens. Combine with boned and diced chicken, celery, salt and peas. Pour into buttered casserole. Sift 1 cup flour, cut into butter or margarine and add milk, stirring with fork until dough stiffens. Roll on floured board and place over casserole. Bake in 425° oven about 20 minutes until brown.
Combine dry ingredients into a large bowl. Add other ingredients and stir with wire whisk, just until well blended. Bake in greased cake pans at 350° for 35 to 40 minutes.
Sift dry ingredients and work in lard or shortening. Beat eggs in cup; add vinegar and fill with water to make 1 cup. Mix well, after adding liquid mixture to dry ingredients. Keeps well in refrigerator.
Sort and wash beans. Cover with water 2 inches above beans. Soak overnight. Drain and add 2 quarts water and next 4 ingredients. Cover and bring to a boil. Reduce heat and simmer 1 1/2 hours (until beans are tender). Add remaining ingredients and simmer 30 minutes, stirring occasionally.
Chop vegetables in food processor; drain. Add gelatine and mayonnaise. Mix and set overnight.
Grease 1 to 2-quart baking dish liberally with butter. Cover sides and bottom of buttered dish with half of the Ritz crumbs. Place in layers: beans, cheese, onion and water chestnuts. Makes 2 layers. Cover with mushroom soup. Top with remaining Ritz cracker crumbs. Drizzle 3 or 4 tablespoons melted butter over crumbs. Bake at 350° for 1 hour. Serves 10 to 12 people.
Peel squash. Grind all vegetables. Add 5 tablespoons salt. Let stand overnight.
Heat water and butter to boiling. In a large bowl, pour hot water mixture over stuffing mix. Toss. Pat 1/2 of stuffing mixture in 12 x 8-inch baking dish.
Brown ground beef until crumbly. Add tomatoes and rice, mixing well. Pour into 2-quart casserole and dot with butter. Cover and bake at 350° approximately one hour. Makes 4 to 6 servings.
Mix Jell-O in 1 cup boiling water. Add the raspberries. Stir until thawed. Grate cream cheese. Add to Jell-O mixture. Add nuts, if wanted. Chill.
Prepare an ice bath: fill a large bowl with 1/2-inch water and ice. Pour maple syrup into a small high-sided saucepan, and stir in milk. Set a candy thermometer in the syrup, and place over medium-high heat. Cook, without stirring, until the temperature registers 232 degrees on candy thermometer, about 10 minutes. Remove from heat, and pour into a cold, clean saucepan placed in the ice bath. Do not move or disturb the syrup in any way whatsoever while cooling: If the syrup gets jiggled at this point in the process, the cream won't form. Let stand, adding ice as needed until the syrup radiates a gentle warmth to the back of the hand when held about 1-inch above it or a candy thermometer registers about 100 degrees. Once the mixture reaches the proper temperature, using a wooden spoon, stir slowly until the mixture turns a lighter color and thickens to the consistency of peanut butter, about 12 minutes. Working quickly, transfer the cream to a jar or plastic container, and store, covered, in the refrigerator for up to 6 months, or store indefinitely in the freezer.
Drain kraut. Mix sugar, vinegar and salad oil. Pour over kraut, peppers, onion and celery. Let set overnight in refrigerator before serving. Remove from refrigerator occasionally and shake.
Spread hash browns over greased 13 x 9-inch glass dish. Melt butter. Add milk and cheeses. Stir constantly; don't let boil. Pour over hash browns. Salt and pepper. Bake for 2 hours at 350°.
Dissolve the jello as usual. Chill until syrup is thick. Add the pineapple. Add the marshmallows, bananas and oranges.
Dissolve jello in water; cool. Mix cottage cheese, mayo, salt, pineapple and juice and vinegar. Stir in jello. Pour into a 9 x 13-inch pan. When partially set, sprinkle on 3 tablespoons chopped pecans.
Chop shrimp in blender. Blend with softened cream cheese and margarine.	Add horseradish and hot sauce to taste. Chill and serve with crackers.
Stir until mixed. Do not beat. Pour into greased and floured 10-inch pan and bake at 350° for 1 hour and 10 minutes or until done.
Cream the sugars and shortening. Beat in eggs and vanilla. Sift flour and soda. Stir into creamed mixture. Drop by teaspoonfuls onto greased cookie sheet. Bake at 350° for 15 minutes.
Mix all together. Float the lime and orange slices on top. Serve over ice. Makes 24 (1/2-cup) servings.
Let cheeses warm to room temperature and mix together well. Add garlic powder and pecans. Form into a ball. Garnish with either chili powder or paprika.
Mix all ingredients and store in jars. To serve, fill cup halfway with mixture and add hot water. Very creamy. Kids love this.
Preheat oven to 350°. Cream margarine and sugar. Add other ingredients and beat until smooth. Pour into greased and floured cake roll pan or line pan with aluminum foil. Bake 25 minutes or until cake begins to pull away from sides of pan. Let cool completely in the pan.
Chop velveeta into squares and place in crockpot have heat on high at first then place velveeta and next 5 ingredients. Cut broccoli tops off and only use the stem. Place in pot with other ingredients, and when everything is soupy, place heat on low until ready to serve, and enjoy.
Mix the 3 cans of fruit with juices together. Stir in the dry instant pudding mix. Refrigerate until set. Then top with Cool Whip. When ready to serve, top with maraschino cherries or banana slices or blueberries or coconut, or a combination of any.
In pan, steam scallops until cooked. In another pan, cook pasta. In skillet, melt stick of butter. When it is all melted, add Italian seasoning and garlic (minced). Add shrimp and scallops and toss lightly until pasta is fully cooked.
Put all ingredients in a crock-pot. Stir and cook on low for 4 to 6 hours. The longer the better.
Cook beans in boiling salted water for 5 minutes. Drain. Turn into buttered shallow 2-quart casserole and alternate layers of beans, water chestnuts and cheese. (Option: You can also alternate with 1 (1 pound) can of bean sprouts, drained and rinsed. I don't really like sprouts.) Prepare cream sauce.
Cook broccoli 5 minutes and drain. Mix together the mushroom soup, mayonnaise, beaten eggs, grated cheese and onion. Add broccoli. Put in a flat 9 x 13-inch pan. Put crushed cheese crackers on top. Bake uncovered 40 minutes at 350°.
Mix all ingredients together. Place in a 9 x 9-inch dish. Bake at 350° for 45 minutes or until firm on top.
Put self-rising white or yellow meal in a bowl with self-rising flour. Stir in egg. Pour in buttermilk and add salt. Then add 1 cup of water or until mix is smooth. Pour into a well-oiled bread pan. Bake the mix until it turns yellow. Then turn oven to broil. When crust is light brown or golden, bread is done.
Grease Bundt pan. Combine dry ingredients. Make a well in dry ingredients, then add your oil, eggs and squash. Mix well and then fold in the chocolate chips. Pour in pan. Bake at 350° for 1 hour and 15 minutes.
Put onion, garlic, olive oil and thyme in microwavable dish. Cover and cook on High 1 to 2 minutes until onion is crisp-tender. Stir in lima beans. Cover and cook on High 3 to 4 minutes or until heated. Serves 4.
Mix these in pan and bring to a boil, stirring constantly. Remove from heat and add immediately 2 cups small marshmallows. Stir until marshmallows are melted, then add 1 large can peaches and juice and refrigerate.
Spray 9 x 13 x 2-inch baking dish with nonstick spray. Line bottom of baking dish with half the sliced bread. Butter bread. Cover bread with half the ham and cheese. Repeat. Beat eggs until light and fluffy. Add milk and beat well. Pour over top evenly. Refrigerate overnight. Bake at 325° for 1 1/2 hours.
In food processor, mince jalapeno peppers and onions together. Dump into mixing bowl. Process can of tomatoes slightly (tomatoes should be in small chunks, not pureed); add tomatoes to mixing bowl with remaining ingredients. Mix thoroughly with fork. After mixed well, store in glass container and refrigerate. Makes approximately 64 ounces.
Mix sugar, flour, cinnamon and 1/2 cup buttermilk. Add beaten eggs and the rest of buttermilk. Fold in melted butter. Add vanilla. Pour into unbaked pie shells. Bake at 350° for 40 to 45 minutes. Makes 2 pies.
Preheat oven to 350°. Mix chicken, soup, chicken broth and Veg-All in a bowl. When well mixed, pour into an oblong baking pan. Mix flour, milk and butter in a bowl. Pour this mixture on top of the chicken and spread evenly.
Drain all fruits. Combine lemon juice and Eagle Brand milk. Mix until thick. Add Cool Whip; add fruit, coconut and nuts. Pour into two graham cracker crusts. Chill until firm.
In microwave-safe glass dish, combine jam and margarine. Microwave on High (100% power) 30 to 60 seconds or until margarine is melted. Stir in remaining ingredients. Use as a browning glaze for whole turkey or turkey portions. Yields 19 tablespoons.
Lightly salt chicken. Cook in oil over medium heat until lightly browned and cooked through, about 5 minutes. Remove and reserve.
Sift together first 4 ingredients. Cream next four ingredients. Stir dry ingredients into creamed mixture by hand. Batter should be thick so it doesn't run. Drop the tablespoon into greased cookie sheets. Bake 15 to 20 minutes at 350°.