HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Scald milk; set aside to cool. Crumble saltine crackers and add melted margarine and curry powder. Line a 9 x 13-inch pan with cracker mixture. Top with onions. Add beaten eggs, salt and grated cheese to milk. Pour milk sauce over crackers and onions. Top with Parmesan cheese and paprika. Bake for approximately 40 minutes or until set.
Combine all ingredients except tortillas. Heat tortillas individually in skillet (just heat, turn and remove from skillet). Spread ingredients evenly on heated tortilla. Cover with another tortilla, making tortilla sandwich. Stack on top of each other, cover with foil and bake at 275° to 300° for 15 minutes or until cheese melts. Cut each quesadilla into 6 wedges.
Place the peas, corn, red pepper and water in a saucepan; cover and cook over high heat for 2-4 minutes or until vegetables are crisp tender. Drain. Add butter, dill, salt if desired and pepper; toss to coat.
Stir milk and soup until smooth. Add celery and pecans. Pour into buttered 1 1/2-quart casserole dish. Cover with crackers which have been mixed with the melted butter. Bake at 350° for 1 hour. If crumbs get brown, cover with foil.
Sliced cooked sweet potatoes or yams; peel	and cut bananas diagonally into	1-inch	pieces. Divide potatoes, bananas and pineapple on 8 squares of aluminum foil. Dot each with butter and brown sugar to taste. Wrap securely in foil; bake in preheated 350° oven for 15 to 20 minutes or in electric skillet at 250°. Top with marshmallows and nuts before serving. Makes 8 servings.
Parboil ham in pot of water for 45 minutes over medium heat. Remove rind from ham, leaving thin layer of fat. Score fat and stud with cloves. Place ham, fat side up, in roaster. Blend pineapple, cider vinegar, mustard and brown sugar in blender. Pour over ham. Bake at 300° for 30 minutes. Cover and bake for 2 hours longer or until ham is tender, basting frequently. Uncover the last 15 minutes of cooking time.
Place all ingredients in a large mixing bowl. Pour into a greased 8 x 8-inch baking dish. Bake in a preheated 350° oven for 1 hour. Serves 6.
Put a small amount of pepper on roast and dust all sides with flour. Brown in skillet on all sides in a small amount of oil (brown; don't cook) on medium heat. Place in roasting pan.
Blend ingredients, except muffins, together in large bowl. Cut English muffins in two (open up); spread your mixture onto the muffin halves. Bake for 15 minutes, then turn on broiler (to brown) for 1 to 3 minutes.
Beat flour, sugar, vinegar and eggs and put in top of double boiler. Add juice from one large can chunky pineapple and juice from maraschino cherries. Cook until thick (this doesn't take very long) and cool. Add into cooked sauce, marshmallows, cut up cherries and cut up pineapple. Put in large bowl and let set in refrigerator for at least 12 hours. Then beat whipping cream (not Dream Whip or Cool Whip). Add this and nuts to custard. Put in cupcake papers and put in muffin tins to freeze. Put in covered container in freezer and they will keep a long time. Makes about 25.
Lightly grease casserole dish. Mix the first 5 ingredients together and pour in casserole dish. Place chicken pieces on top. Sprinkle with soup, then seal with foil. Bake at 350° for 2 hours; don't peek!
Bake potatoes at 375° until done (about 60 minutes). Melt butter in a skillet. Cut potatoes in half lengthwise and spoon pulp into skillet. Mash potatoes and mix butter, using a fork. Add enough sour cream to make a moist, but not runny, mixture. Add bacon, cheese, onions, salt and pepper to taste. Scoop mixture back into potato shell. Sprinkle with paprika. Place on baking sheet and bake at 350° for 45 minutes.
Slice apples and place in a pie shell. Heat apple juice and cornstarch until thickened. Add butter, cinnamon and salt. Pour mixture over apples. Place the other pie crust on top of this. Crimp edges and with knife make a few slits in top to allow steam to escape. Bake for 30 minutes at 350°.
Beat egg and slowly add hot chicken broth to egg while stirring. Add Crisco shortening. Add salt, if needed. Add all-purpose flour to suit. Roll out and cut. These can be used for chicken and dumplings, chicken pot pie, etc.
Layer potatoes and cheese. Add margarine, salt and enough milk to keep from sticking. Cover baking dish with tin foil. Bake at 350° for about 45 to 60 minutes.
Mix together all ingredients except mushrooms. Bring to a boil and add mushrooms. Cook 5 to 6 minutes. Refrigerate and marinate overnight.
Cook broccoli and onions until tender in 6 cups water. Add salt, garlic salt and Accent seasoning. Add butter, cheese and evaporated milk. Mix flour with water. Stir until creamy.
Cook chicken until well done. Mix flour with water until dough is stiff. Roll thin. Cut strips and put in boiling chicken broth. Cook until done, about 15 minutes.
Blend milk and ice cream. Add pudding mix. Beat until blended; pour immediately into pie shell.	Decorate with Cool Whip or Dream Whip.
Scald milk. Beat eggs; add sugar, salt and vanilla. Gradually add milk. Pour into greased baking dish or individual custard cups. Sprinkle with nutmeg. Place in pan of hot water. Bake in moderate oven at 350° for 30 minutes or until inserted knife comes out clean. Chunks of bread and raisins can be added to this if desired.
Saute onion in butter. Brown meat; add seasoning, then soup, mushrooms and sour cream. Simmer for 1 hour. Serve on rice or chow mein noodles. Serves 4 to 6.
First wash cucumbers and peel them. Core out seeds and slice in round slices. Put one cup lime in gallon of water and soak cucumbers overnight.
Mix well; cream until smooth. Chill 1 hour. Make 18 little balls about 1 inch. Put in muffin pan and press.
Blend first 11 ingredients in blender or food processor until dressing is as smooth as possible. Can be prepared one day in advance and refrigerated. Cook potatoes in boiling water until tender, about 15 minutes. Drain and cool slightly. Cut potatoes in half. Pour dressing over warm potatoes and toss gently. Cover and refrigerate up to one day in advance. Add cheese, green onions, bell pepper, tomato, cucumber and olives to potatoes and toss gently.
Boil chicken; cut up in small pieces. Cook noodles in broth. Remove from heat; add sour cream, soups and chicken. (Have a little soupy, but not too much.) If needed, a little milk can be added. Pour in casserole dish. Put bread crumbs on top. Pour melted margarine over them. Brown at 350° or 375°.
Bring the sugar and corn syrup just to a boil. Add the vanilla and peanut butter; stir well. Add the cereal and drop by spoonfuls on wax paper until cool.
Mix together pineapple and pie filling until thoroughly blended. Fold in the Cool Whip and marshmallows. Sprinkle nuts on top. Refrigerate 3 to 4 hours before serving.
Cream butter, sugar, brown sugar, pudding mix and vanilla in a large bowl. Beat until smooth and creamy. Beat in eggs. Add mixture of flour and baking powder gradually, mixing well after each addition. Stir in chocolate chips and nuts. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 375° for 8 to 10 minutes or until golden brown.
Mix together and pour over the dressing. Cover and refrigerate overnight. One hour before baking, take out and spread with 1 can undiluted cream of mushroom soup. Top with fresh mushrooms, if desired. Bake, uncovered, at 325° for 40 minutes. Sprinkle with grated cheese and bake 10 minutes. May freeze before adding cheese or before adding the soup.
Wash rice and mix with ground beef. Add onion, seasonings, parsley and egg (slightly beaten). Mix thoroughly. Form into balls. Put balls into 2-quart casserole dish.
Cook sugar, buttermilk and soda about 5 minutes. Add pecans. Cook until soft ball stage. Add butter and vanilla. Drop 2 drops on waxed paper. Let set until cool, 5 to 10 minutes.
Cream butter with Sweet 'N Low until light and fluffy. Add egg; beat until light and fluffy again. Fold flour thoroughly into creamed mixture. Stir in walnuts and vanilla. Shape into long roll, 1 1/2 inches in diameter. Wrap in wax paper. Chill at least overnight. The longer you chill, the better the cookies.
Mix together. Chill dough for 2 hours. Roll out, cut and place on cookie sheet (greased). Bake at 400° for 8 minutes.
Combine all ingredients in order except nuts and egg whites. Beat well. Add nuts and fold in beaten egg whites. Pour into greased tube pan or bake in two loaf pans or one in a 9 x 12-inch oblong pan. Bake in preheated 350° oven for 1 hour or a few minutes longer. Let cool in pan before turning out on plate. Cake is moist and good!
Mix first 3 ingredients together until thick. Layer graham crackers, 1/2 pudding, graham crackers, 1/2 pudding and graham crackers. Set aside.
Beat mashed, cooked sweet potatoes, sugar, softened butter, vanilla and eggs. Place in a greased casserole or baking dish. Mix remaining ingredients together for topping. With fingers, sprinkle over sweet potatoes. Bake in preheated 350° oven for 1 hour.
Melt margarine, peanut butter and vanilla. Add sugar. May add a little milk to make spreadable. Pour into buttered pan. When ready, allow to stand at room temperature a few minutes before cutting.
Mix all ingredients in a casserole dish. Bake, covered, in a 350° oven for 45 minutes.
Crush crackers and set aside. Mix remaining ingredients; shape a teaspoon of mixture into 1/2 to 1 inch balls. Roll in cracker crumbs. Place on cookie sheet in refrigerator for 20 to 30 minutes. Yield: 30 to 50 balls.
Combine all ingredients in skillet. Cover with aluminum foil and place over hot grill. Simmer for 45 minutes.
Preheat oven to 375°. Spread apple pie filling in buttered 9-inch square baking pan. In medium bowl, beat eggs. Add milk, melted margarine, cinnamon and nutmeg; mix well. Pour over pie filling.
Bake cake according to box directions. Let cool. Prepare pudding according to package directions. Crumble 1/2 of cake in punch bowl. Layer half of pudding and half of pineapple. Place half of cherry filling over all. Be sure it is spread thicker on the edges. Layer half of Cool Whip. Repeat as before on second layer. Refrigerate overnight.
Combine all ingredients, mixing well. Then bake at 350° for 65 to 75 minutes.
Heat and boil first 4 ingredients, pour hot mixture over last of the ingredients. I use 2 cans vacuum-packed fresh like corn. After marinating salad, let set overnight in the refrigerator. Serves 12.
Place apples in greased baking dish. Blend together butter, sugar, flour and cinnamon. Work together until crumbly. Pack closely over apples. Bake 45 to 60 minutes at 375°.
Combine margarine, corn and eggs. Mix well. Stir in sour cream. Sprinkle muffin mix over mixture and beat well. Bake at 350° for 1 hour. Serves 8.
Cook spaghetti according to directions; drain. Put in large bowl. Add 1/2 bottle dressing. Cover and refrigerate overnight.
Boil cabbage until slightly soft; then drain. Brown beef and onion. Drain. Add soup, sauce, water and rice. Salt and pepper to taste. Put in glass casserole. Layer cabbage, then meat mixture and then kraut. Finish with meat mixture. Cover with foil and bake at 350° for 1 hour.
Combine ingredients, using only half of yogurt, in blender. Then stir in other half of yogurt.	Top with chives, if desired.
Combine cheese, bread crumbs and butter. Coat chicken breasts with mustard, then dip into crumb mixture. Place breaded chicken in a 9 x 13-inch baking pan. Bake at 425° for 15 minutes, or until chicken is done.
Preheat oven to 375°. Boil potatoes, with jackets, until tender; peel and mash, adding butter, milk, grated cheese, eggs, salt and pepper. Whisk until light and creamy. Sprinkle an 8-inch buttered pie plate with breadcrumbs. Arrange half the potato mixture in a layer and cover completely with Mozzarella slices. Put the remaining potatoes on next, sprinkle them with breadcrumbs and dot with butter. Bake until the top is golden brown and crusty.
Preheat oven to 325°. Grease and flour pan. Sprinkle chopped pecans in pan (use Bundt pan). Mix ingredients all together. Beat 4 minutes and pour in pan. Bake 1 hour. Cool 15 minutes.
Open and spread crescent roll dough squares on cookie sheet. Pinch them together; bake for 10 minutes, or until brown. Cool. Mix the cream cheese and sour cream, then spread over the top of browned crescents. Sprinkle with shredded cheese, carrots, onions, green pepper, mushrooms, cauliflower and broccoli. Cut into squares and serve.
Cream butter. Add syrup, egg and sifted dry ingredients. Chill. Turn out on floured board and roll 1/4-inch thick. Cut out and place on greased baking sheet. Bake 8 to 10 minutes at 350°.
Just slice peaches, put 1/2 c sugar on peaches and set aside. Prepare pie shell by crumbling crackers on bottom of pan and standing them up on sides of pan. Prepare pudding mix as directed. Pour pudding into pie shell. Dip peaches out of juice and sugar, stack on top of pudding. Put cool whip on top of peaches garnish with a few slices of peaches. Refrigerate until ready to serve.
Mix 1 stick butter and crushed wafers. Pat into 13 x 9 x 2-inch pan or dish. Beat eggs, 2 sticks butter and 1 box sugar. Spread over crust. Chip bananas over this; spread drained pineapple over this. Sprinkle with 1/2 cup pecans. Cover with Cool Whip. Sprinkle 1/2 cup nuts and cherries over top. Refrigerate.
Peel and dice potato. Stir in butter or margarine. Season to taste with generous sprinklings of seasonings. Cook until golden brown. Makes 1 serving.
Melt margarine in 13 x 19 x 2-inch baking dish. Mix buttermilk with egg in shallow dish. Mix flour, ground pecans, paprika, salt, pepper and sesame seed in another shallow dish. Dip chicken in buttermilk mixture and then in flour mixture. Place skin side down in melted margarine in baking dish, then turn to coat. Place pecan halves around chicken and bake in moderate oven at 350° for 1 3/4 hours or until chicken is tender and golden brown. Garnish with parsley and cherry tomatoes.
Mix ingredients thoroughly. Add enough milk to mix. Roll in 1 cup finely chopped pecans. Chill.
In a 12-inch stove top or electric skillet over medium heat, brown beef with onion, green pepper, 1/2 teaspoon salt and pepper. Remove mixture from skillet and drain fat. Reduce heat to low. Melt butter; spread potatoes over butter and sprinkle with remaining salt. Top with beef mixture. Combine eggs and milk, pour over all. Cook, covered, until potatoes are tender, about 30 minutes. Top with cheese; cover and heat until cheese is melted, about 5 minutes. Cut into wedges or squares to serve. Takes 1 hour to prepare and cook. Yields 6 servings.
Toss the cabbage, carrots and onion with the vinegar, sugar and cayenne. Add the mayonnaise and mustard. Adjust the consistency with additional mayonnaise if desired. Season to taste with salt and pepper. Cover and chill before serving.
Mix in large bowl. Cook in casserole dish for 40 minutes at 375°.
Salt and pepper chicken. Place in pan. Add cream of potato soup, water and butter. Cover and bake at 350° for 1 to 1 1/4 hours.
Mix Kool-Aid according to package. Stir in the juices and ginger ale. May add cherries, fruit or liqueur of choice. If made ahead, put the ginger ale and liqueur in when served.
Soak pickles for 24 hours, rinse well and soak for 12 hours in clear water. Rinse well and soak 24 hours in 1/2 pound of powdered alum and 2 gallons water. Rinse well and soak in 2 gallons water with one small box of ginger for 6 hours. Remove and add 3 pints of vinegar and 5 pounds of sugar; put in pickles and soak 3 hours. Put pickle spices to taste in cloth; simmer 1 hour. Makes about 12 pints.
Brown ground beef in bacon drippings; add beans and tomatoes. Season to taste. Allow to simmer until desired thickness. Serves 6.
Blend buttermilk, eggs, oil and vanilla. Sift dry ingredients and add to buttermilk mixture. Then stir in 1 cup hot water (not boiling). Mixture will be thin. Bake in 13 x 9-inch pan for 30 minutes in 350° oven. Grease and flour pan.
Toss raisins, carrots and pineapple. Add remaining ingredients and mix. I don't drain. I use a little pineapple juice in the margarine dressing.
In medium skillet over medium high heat, melt butter or substitute. Add onions and garlic; cook, stirring, until tender. Add spinach; cook 2 to 3 minutes. Remove from heat; stir in cheese and basil. Loosen skin on each breast, leaving skin attached on one side. Fill each pocket with 1/4 of the cheese mixture. Place breasts, skin side up, in lightly greased 9 x 9 x 2-inch square pan. Bake at 350° for 30 minutes or until chicken is cooked. Place chicken on cutting board. Cool slightly. Cut each breast into 1-inch slices. Arrange on serving platter and serve with stewed tomatoes.
Add (blend) flour, salt, sugar, dried orange and lemon peel. Cut in with pastry cutter 1/2 cup Crisco and 2 tablespoons butter. Pour in orange juice; shape and mold. Makes 3 pie crusts.
Cook macaroni while you brown hamburger with onion and bell pepper. Drain meat and season with salt and pepper. Add milk and soup to meat; cook until soup is mixed well. Drain macaroni and add to meat mixture. In 9 x 13-inch casserole dish, put 1/2 of meat mixture. Place slices of cheese on top of this. Repeat layers. Sprinkle top with paprika. Bake at 325° until cheese is melted and casserole is bubbly.
Place milk in double boiler on stove, leaving 2 cups out to mix with eggs and sugar. Scald milk. Beat eggs until mixed good, adding sugar gradually and mixing this well.	Add the 2 cups of cold milk to this and pour in the scalded milk. Stir and cook until thickened. Before serving, add vanilla or lemon flavoring, whichever you like.
Cut each biscuit into 4 pieces. Combine sugar, cinnamon and nuts. Place all in a bag and shake well. Arrange in tube pan. Pour glaze over all. Bake 45 minutes at 350°.
Melt margarine. Put sugar, flour and 1/2 of milk (3/8 cup) in margarine and stir. Add eggs and stir well. Add rest of milk and flavoring. Stir well. Pour into 13 x 11-inch pan and bake 1 hour at 325° or until brown. Let it get cold and cut into squares.
Combine all ingredients and chill well before serving. I sometimes add a can of drained fruit cocktail to this.
In a large mixing bowl, cream sugar and shortening. Add eggs and vanilla. Beat until fluffy. Add bananas.
Cream together margarine, sugar, vanilla and egg whites. Sift together flour, soda and cinnamon. Stir together and add oats. Mix well. Drop batter, a teaspoonful at a time, onto an oiled cookie sheet. Bake 10 minutes at 350°.
Mix all ingredients except only 1/2 of bits and nuts. Put rest of bits and nuts on top. Bake at 350° for 25 to 30 minutes.
Make macaroni and cheese according to directions on package. Then add cream of mushroom soup, tuna and dill weed. Warm and serve.
Cream oleo and sugar. Add eggs (1 at a time) and beat well. Mix flour, salt and baking powder. Add dry ingredients to creamed mixture alternately with sour cream. Add vanilla.
Grease pan. Put broccoli on bottom. Place uncooked chicken breasts on top of broccoli. Combine soup, mayonnaise, lemon juice and curry to make sauce. Pour over chicken. Top with grated cheese and bread crumbs. Bake at 325° for 1 1/2 hours.
Heat undiluted soups in saucepan; add chilies, chicken, cheese, onion and tortilla strips. Heat through. Pour into 9 x 13-inch casserole dish and bake at 350° for 30 minutes. Sprinkle extra cheese on top and continue cooking until cheese is melted and bubbly.
Melt butter or margarine in pot. Add 1 pound onions, sliced. Cook until soft. Add 1 head of celery, cut in pieces, salt and pepper and 1 1/2 cups hot water. Cook, covered, until celery is soft. Add 1 can bean sprouts, drained (or Chinese mixed vegetables, drained) and 2 cups cooked meat. Mix well and cook 5 minutes. Combine cold water, cornstarch, soy sauce and sugar. Add to meat and stir lightly. Cook a few minutes. Serve over rice and noodles.
Mix pumpkin, milk, sugar, salt, pumpkin pie spice and eggs. Pour into ungreased 9 x 13-inch pan. Sprinkle dry cake mix over top. Dot with margarine. Sprinkle with nuts. Bake at 350° for 55 to 60 minutes. Cool. Serve with whipped cream or ice cream.
Boil the potatoes until done. Mix the next 4 ingredients to make a sauce. In a casserole dish, put a layer of potatoes and a layer of sauce until the dish is full. Bake about 400° until the cheese melts (approximately 10 minutes). Delightful!!
Boil sugar and water for 3 minutes. Set aside to cool. Dilute frozen orange juice and lemonade according to can directions. Add to sugar and water. Add mashed bananas and then add pineapple juice. Freeze until ready to use. Thaw to slush stage. Add ginger ale. Serves 50 to 75 people.
Blend cream cheese and sour cream. Add remaining ingredients except pecans. Spoon into a 1-quart shallow serving dish. Sprinkle with pecans. Bake at 350° for 20 minutes. Serve hot as a spread for crackers. This is equally good when mixed, chilled and then shaped into a ball to be served cold. Served warm is a most unusual appetizer.
Cream butter and add sugar gradually. Add beaten eggs. Sift flour and baking powder together. Dust fruit and nuts with part of it. Add extract and then fold in the flour. Add nuts and fruits last. Bake in loaf pans in slow oven at 250° for 3 to 4 hours.
Brown bacon lightly; add onion. Cook until tender and lightly browned. Add potatoes and water. Cook until tender (1/2 hour). Add corn. Bring to a boil. Add soups; bring to a boil, stirring until well blended. Before serving, heat milk and add to the mixture.
Cook rice and set aside. Cook broccoli, onions, celery and pepper until tender. Add rice and cheese. Mix well. Salt and pepper to taste. Put into buttered casserole and cook at 400° for 20 minutes.
Cream together the margarine, brown sugar, white sugar, egg and vanilla. Add the sour milk, soda, salt, flour and rhubarb. Spread in a 9 x 13-inch pan. Top with the mixed sugar and cinnamon. Bake at 350° for 35 to 45 minutes.
Chop all ingredients, except maraschino cherries. Blend well, cook until thick, about 2 to 2 1/2 hours. Add cherries near end of cooking time. Pour into jars and seal.
Prepare the brownie mix as directed, except spread in greased round layer pan, 9 x 1 1/2-inches. Bake 30 to 35 minutes. Cool. Cut in wedges. Serve with ice cream and chocolate sauce.
Cook rice according to package directions. Brown rice can be used, too. After rice cooks, add other ingredients. Stir and heat on low until heated thoroughly.
Place cleaned chicken pieces in a shallow baking dish. Blend soups, milk or cream and seasonings. Add mushrooms. Pour over chicken. Bake, uncovered, for 1 1/2 hours at 350°. Serves 3 to 4.
Thoroughly mix 1/4 cup soup, beef, bread crumbs and egg. Shape into 6 patties. Heat skillet very hot (no oil). Cook 3 to 4 minutes, until browned. Pour off fat. Combine rest of soup and water and pour into skillet. Cover and cook over low heat for 20 minutes or until done.
Combine vinegar, sugar, salt, pepper, salad dressing and onion. Pour over cucumbers. Serve as appetizer.
Combine first 3 ingredients in large bowl and mix until blended well. Add	eggs and vanilla. Combine dry ingredients together and add 1/4 at a time to chocolate mixture and blend well after each addition.	Chill dough for 2 hours. Make 1-inch balls. Roll in powdered sugar and space on greased cookie sheet 2 inches apart. Bake	10 to 12 minutes at 350°. Serves 8 dozen.
Scald, peel and chop tomatoes. Chop peppers and onions into a 2-quart pot. Mix all ingredients well. Salt and pepper to taste. Cook on low heat until rather thick.
Mix milk and brown sugar and cook until thickened. Stir in nuts, confectioners sugar and vanilla that has been combined. Pour in pie crust and top with Cool Whip.
Mix all ingredients and chill for at least 1 hour. Serve with crackers or chips.
Butter a 10-inch tube pan or Bundt pan (one piece pan). Place nuts in bottom of pan. Arrange frozen rolls in single layer over nuts. Mix 1/2 cup brown sugar with 1 teaspoon cinnamon and butterscotch pudding mix. Sprinkle over rolls. Drizzle melted butter over rolls and topping. Cover and let rise overnight. Bake at 350° for 20 to 30 minutes. Cool 10 minutes in pan. Invert on plate. Serves 10 to 12. Excellent and easy.