HumbleIntelligence/food-ner-1-Million huggingface dataset:
In buttered casserole dish, layer thin sliced potatoes, layer of sliced onions, layer of shredded cabbage, layer of corned beef. Top with 1 can golden mushroom soup. Bake at 400° for 45 minutes. Bake according to number of servings.
Boil chicken 20 minutes or microwave. Cook and drain broccoli. Bone chicken. Cut into 4 to 6 large pieces. Put broccoli in buttered casserole. Add chicken. Combine rest of ingredients except crumbs. Pour over chicken. Top with crumbs. Bake uncovered at 325° for 25 minutes.
Cook and drain broccoli. Saute onion in butter. Add eggs, cheese, salt, cornbread mix and garlic powder to broccoli and onion. Pour into lightly greased 8-inch square pan. Bake at 375° for 25 to 30 minutes.
In saucepan, heat and melt butter and evaporated milk. In another pan, cook to firm ball stage (244°), stirring often the sugar, salt and corn syrup. Slowly stir in hot milk mixture so that sugar mixture does not stop boiling. Stirring constantly, cook mixture until candy reaches firm ball stage again. Remove pan from heat; stir in 1 teaspoon vanilla. Cool to room temperature.
Boil water; mix next 3 ingredients and stir into boiling water until thick. Stir in jello. Remove from heat. Stir in raspberries and add flavorings. Pour into your favorite unbaked pie shell and place on lowest rack in oven at 375° for 15 minutes, then turn oven to 350° and bake until golden brown. Makes one 9-inch double crust pie.
Combine all ingredients and cook until thick. Brown ribs in 425° oven for 30 minutes. Season with salt and pepper. Pour 1/2 of sauce over ribs and bake at 350° for 45 minutes. Turn. Add rest of sauce and bake another 40 minutes.
Mix evaporated milk and 2 squares of chocolate in saucepan, cook 5-6 minutes until chocolate is melted and mixture is thick and smooth. Mix together coconut, vanilla and salt, blend very well. Pour chocolate mixture over coconut mixture and blend well. Drop by teaspoonful on a cookie sheet covered with parchment paper. Top each cookie with a whole almond. Bake at 350 F for 10-12 minutes. Check after 8 minutes. Do not overcook. Cookies should be soft but firm. Cool completely.
Preheat oven to 350°. Line bottom of 3 (9-inch) cake pans with waxed paper. Sift together flour and soda. Cream Crisco thoroughly, adding sugar gradually, until light and fluffy. Add 2 tablespoons milk and then eggs. Add dry ingredients and remaining milk alternately, beating thoroughly after each addition. Fold mashed bananas into batter. Pour into cake pans and bake 25 to 30 minutes.
In a large bowl, beat eggs until foaming. Beat in sugar, vanilla and salt until most of the sugar has dissolved. Add milk and cream. Stir until well mixed. Pour into a 4-quart ice cream freezer can.
Cut hot dogs into pieces. Mix mustard and jelly. Put in crock-pot and simmer on high for 1 hour. Serve hot.
You will need a large jar with lid. Add all the ingredients, crushing the garlic with a press. Before serving, add Parmesan cheese. Serve over crisped romaine lettuce. No tomatoes necessary!
Brown hamburger and onion. Add 1 can tomato soup. Cook noodles and drain. Mix can of chicken soup with noodles. Layer hamburger mixture, then cheese, then noodles and sliced cheese on top. Bake at 350° for 1/2 hour.
Mix yeast, flours, sugar and salt in bowl. Add water and mix until ball can be formed. Sprinkle table with about 1 tablespoon flour and rub some on hands. Knead until smooth and elastic, 4 to 5 minutes. Punch and squeeze until dough feels like a rubber ball. Break off walnut-sized pieces. Roll each into rods, about 8-inches long. Shape into pretzels. Brush with beaten egg. Sprinkle salt on. Lightly grease a cookie sheet. Bake pretzels at 450° for about 12 minutes or until lightly brown.
Use 3 1/2-quart crock-pot and cook 6 hours on low.
Mix salt and flour. Make well in center. Next blend oil and milk well. Pour in well. Mix until it makes a ball. Roll out between 2 sheets of waxed paper.
Mix all the ingredients together and roll out on a floured board or table top. Cut with bone shaped cookie cutter and bake on cookie sheet lightly sprayed with Pam. Bake at 350° for about 40 minutes. Let set until cool on wire rack.
Rinse and drain peas. Combine in large pot with water, ham, onion, carrots, celery, parsley, bay leaf and salt. Cover and bring to a boil. Reduce heat and simmer partially covered for 3 hours, skimming often. Remove and discard bay leaf and ham bone (shred meat and set aside). Puree soup in blender or processor. Add ham, pepper and pepper sauce. If soup is too thin, return to heat and simmer until desired consistency is reached. Makes 2 quarts. Has about 250 calories per cup.
Sift flour and sugar together. Put margarine, cocoa and 1 cup water into saucepan. Bring to rapid boil. Pour over flour and sugar mixture. Add buttermilk, soda, eggs, cinnamon and vanilla. Mix and pour into greased sheet pan. (Pan should be large, such as a broiler pan.) Batter should be about 1/2-inch thick in pan. Bake at 400° for 20 minutes.
Spread in 9 x 13-inch pan. Bake at 350° for 10 minutes and cool.
Wash potatoes and dry. Do not peel. Slice in strips. Roll in melted margarine. Spray baking pan or dish with Pam. Layer potatoes, put skin side down; salt and pepper. Sprinkle paprika on top of potatoes. (Can also sprinkle Parmesan cheese on potatoes, if desired.) Bake at 350° to 375° until tender and golden brown, about 40 minutes.
Beat eggs slightly. Add sugar, syrup, nuts, salt, vanilla and chopped up butter or margarine. Put into unbaked pie shell and bake about 50 minutes in oven at 325°. The pecans will float and form crust on top if baked slowly.
Mix the first 4 ingredients and press in a 9 x 13-inch pan. Bake at 350° for 10 to 12 minutes.
Prepare broccoli and rice according to package directions. Place margarine in skillet, along with onion and celery, and saute. Add mushroom soup and Cheez Whiz to saute mixture, then add broccoli and rice and fold into mixture. Place mixture in casserole; cover with a layer of grated cheese. Bake for 30 minutes in a 350° oven. Serves 8.
Place 8 slices	of bread on bottom of greased casserole dish. Alternate cheese, then meat. Add 8 more slices of bread, cheese and	meat. Beat eggs then add milk, mustard and salt. Pour over	bread.	Cover with foil and	refrigerate overnight. Top with cornflake crumbs mixed with butter. Bake at 350° for 45 minutes. Serves 10.
Cream oleo, brown sugar and egg. Sift together flour, soda, cinnamon and nutmeg. Add to creamed mixture and beat well. Fold in raisins and oatmeal. Drop by teaspoonful on greased cookie sheet. Bake in preheated 375° oven for 12 to 15 minutes until firm. Makes 36 cookies. Two cookies equal 1 bread and 1 fruit.
Thaw bread dough, but do not allow it to rise. Grease a 13 x 9-inch pan. Tear one loaf of dough into pieces and scatter in pan. Melt margarine in saucepan; add other ingredients and bring to a boil. Pour half of mixture over bread in pan. Tear other loaf of dough into pieces and place in pan. Pour remaining cooked mixture over dough. Allow to rise (2 to 3 hours). Bake for 25 minutes at 375°. Cool 5 minutes and turn out onto wax paper.
Heat oven to 400°. Lightly grease a deep 10-inch pie plate. Mix shrimp, cheeses and onion in the pie plate. Beat remaining ingredients together until smooth 15 seconds on high speed in a blender or 1 minute with hand beater. Pour over shrimp mixture. Bake until golden brown and knife inserted comes out clean, 35 to 40 minutes. Let stand 5 minutes to set. Cut into 6 or 8 servings.
Have sausage and cheese at room temperature, combine and mix well. Add paprika and Bisquick; mix well. Roll into small balls and bake at 350° for 12 to 15 minutes or until lightly browned. Do not over brown.
Preheat oven to 375°. In a small bowl, combine flour, baking soda and salt; set aside. In a large bowl, beat margarine, sugars and vanilla until creamy. Beat in eggs. Gradually add flour mixture. Stir in chocolate chips and nuts. Spread in a 14 or 15-inch round pizza pan. Bake 20 to 25 minutes at 375°. Cool; cut in wedges.
Saute onion, pepper and celery in margarine; add to squash. Stir in crumbled cornbread and 2 cups milk. Add can of soup. Pour in 9 x 13-inch pan. Bake at 450° until brown.
Line 10-inch pie plate or 10 x 15-inch dish with crescent rolls. Spread with 2 tablespoons mustard. Melt butter; add squash, onions and spices. Cook about 10 minutes. Mix in separate bowl 2 eggs (beaten) and 8 ounces cheese. Add to veggies. Pour in dish. Bake for 20 minutes in 375° oven. Set 10 minutes before serving.
Beat the eggs well and mix with the cottage cheese. Add broccoli, thawed and cooked. Add soft butter, Cheddar cheese (diced), flour and salt and pepper to taste. Mix all well and put in a buttered 2-quart casserole dish. Bake covered at 350° for 1 hour.
Cook chicken until tender; save broth. Best to strain chicken broth. Add onion, celery, crackers, cheese and eggs to chicken broth. Pick chicken off bone and add 2 cans chicken soup, salt and pepper to taste. Bake until brown or 35 minutes at 350°.
Mix sugar, milk and margarine in a sauce pan. Cook, stirring constantly until it comes to a boil. Boil 5 minutes, still stirring. Take off heat and add marshmallow cream, vanilla and chocolate chips. Stir until well mixed. Add nuts and mix again. Pour into a greased 9x12 inch pan and let cool. Cut into squares.
Cook carrots in salted water until tender. Then drain. In a casserole dish combine butter and brown sugar. Add carrots. Stir to coat and glaze.	Bake in a preheated oven 350° 15-20 minutes, stirring occasionally. Yield 8 servings.
Combine sugar, eggs and oil. Add spices. Mix well. Add yams and flour (may have to add a little more flour). Bake in a greased tube pan for 1 hour and 15 minutes at 350°.
Mix the first 5 ingredients together. Fold in the Cool Whip. Add the pecans and cherries. Put mixture into the 2 pie crusts.
Mix and shape into small balls. Chill. Makes 18 to 20 balls.
Combine chocolate and butter in top of a double boiler. Bring water to a boil. Reduce heat to low. Cool until chocolate melts, stirring occasionally. Cool and set aside.
Fix the first 3 boxes of colored Jell-O and let them jell. Cut into small irregular pieces (keeping each color separate). Fix the box of lemon Jell-O, using only 1/2 the specified amount of water. After dissolving the Jell-O, add ice cubes to make up the difference in the 1/2 water you omitted. Stir until the mixture begins to thicken. Whip the cream and after removing any remaining ice cubes that are in the lemon Jell-O, add the lemon Jell-O and the whipped cream together. Then add the cubed red/green/orange Jell-O to this mixture and stir carefully, so as not to break the pieces or make them run together.
Slice cucumbers in thin slices and onions in rings. Place in a bowl; salt well. Let stand in refrigerator 1 hour. Rinse well and drain thoroughly. In the bowl, mix cucumbers, onion, sugar and vinegar. Let stand overnight. Refrigerate.
Mix butter, sugar, water, raisins, dates, candied fruit, candied cherries, cinnamon, cloves, nutmeg and salt. Boil together. Let cool. Add rest of ingredients and mix well. Spoon into 3 large bread pans or 5 small bread pans. Bake in a 300° to 325° oven for 1 1/2 hours. Cool. Wrap in cloth soaked in dry white wine, then in Saran Wrap, and then in aluminum foil. Store in a cool place.
Mix together the cracker crumbs and melted butter or oleo; save 1/2 cup for top. Pat into a 9 x 13-inch pan. Mix the pudding with the milk. Add more coconut. Soften the ice cream; mix in pudding mixture.
Cook beef until tender. Cut into small pieces. Save broth. Into a large (at least 10 to 12-quart) kettle, put beef broth and add all ingredients except beef. Add water to make consistency you like (thick or thin soup). Add beef; simmer for at least 1 hour, longer is better. Add salt and ground black pepper to taste.
Brown beef and onion. Drain. Put in bottom of a 2-quart casserole dish. Pour Pizza Quick sauce over beef. Top with cheese. Mix Bisquick mix with milk and eggs and pour over top. Bake at 400° for 30 to 35 minutes. Kids love this one!
Put fruit in a 9 x 9-inch baking dish. Preheat oven to 350°. Cream the butter and sugar with a fork. Blend in the flour with the fork to form little clumps. Spread over fruit and bake until browned and bubbly.
Mix sugar and cream cheese together until smooth. Add Cool Whip and mix together. Stir in strawberries, pineapple and nuts. Pour into 8 inch square dish and freeze.
Drain the cans of fruit extra good. Then mix all ingredients together. Shape into ball and put chopped pecans on outside.
Mix well. Pour into greased and floured 9 x 13-inch pan and sprinkle top with 1/2 cup nuts and 1/2 cup chocolate chips. Bake for 45 to 60 minutes at 350°.
Beat margarine and 1/2 cup powdered sugar with electric mixer until light and fluffy, scraping down side of bowl once. Gradually add 1 cup flour, vanilla and salt. Beat at low speed until well blended, scraping down side of bowl once. Stir in remaining flour and pecans with spoon. Form dough into ball; wrap in plastic wrap and refrigerate 1 hour or until firm.
Brown meat, onion and peppers. Mix corn bread per directions. Stir in corn and soup; add to hamburger mixture. Bake at 350° for 45 to 60 minutes or until done.
Combine all ingredients except cheese and potato chips. Pile lightly in 1-quart casserole dish. Sprinkle with cheese and potato chips. Bake in preheated oven at 400° about 20 minutes or until mixture is heated and cheese is melted.
1. Combine the soy, oil, molasses, ginger, mustard, and garlic in a flat dish. Mix well. 2. Cut steak into strips and add them to the marinade in the dish and let soak for at least 15 minutes but perferably 1 hour. Turn steak so both sides get exposed to the marinade. 3. Place steaks on grill and cook until done (they can burn easily so keep a close eye).
Combine all these ingredients in a casserole dish and bake at 350° for 1 hour or until golden brown.
Boil macaroni. Layer macaroni in casserole dish. Put dabs of butter on top of macaroni, then layer cheese over butter and macaroni. Repeat macaroni, butter and cheese. Mix in a small bowl the milk, egg, salt and pepper. Pour this over the last layer of cheese. Bake at 350° for 30 minutes.
Grease 9 x 13-inch pan and mix pineapple and cherry pie filling in pan. Sprinkle cake mix over that. Cut butter over cake mix. Cook for 20 minutes, then add chopped nuts. Cook for 20 more minutes at 350°. Cool and serve with Cool Whip for topping or serve plain.
Combine warm cooked noodles with Parmesan cheese; stir until coated. Chill. Combine remaining ingredients and add to noodles.
Break spaghetti into 3 parts. Cook regular way. While cooking the spaghetti, chop pepper, cucumber, tomatoes and onion into bowl. Add olives, Salad Supreme and Italian dressing. After draining spaghetti, add to mixture; mix well. Marinate overnight.
Pit and peel the avocado and put it into the blender with the juice of 1 lemon. Add the condensed milk. Whip until smooth and of even consistency. Pour into pie shell and chill. Garnish with pecans.
Cook sugars and sour cream over low heat, stirring, until it reaches soft ball stage. Remove from heat and add vanilla and pecans. Stir and spoon onto wax paper.
Combine all ingredients, except mushroom soup and water. Form meatballs the size of a walnut and arrange in baking dish. Mix mushroom soup and water; pour over meatballs. Bake at 350° for 40 to 45 minutes.
Preheat oven to 350°. Grease and flour three 9-inch round cake pans. Cream butter and sugar until creamy. Add eggs, 1 at a time, beating well between each. Stir together salt, baking powder and flour. Set aside. Add vanilla to milk. Set aside. Add flour mixture to butter, sugar and eggs, alternating with milk. Mix well. Pour batter into prepared pans. Bake for 25 minutes or until toothpick inserted in center comes out clean. Cool on wire racks 10 minutes; remove from pans to complete cooling.
Mix first five ingredients in bowl. Add the rest and mix well. Add 2 or 3 more cups flour to make stiff dough; but stirrable dough. Set timer for 10 minutes, stir dough.
Cream together sugar and margarine. Add eggs, vanilla and sour milk or buttermilk and beat. Sift together flour, baking soda and salt. Add 1/2 cup of the dry ingredients to egg mixture and beat well. Mash bananas and beat into dry ingredients. Mix well and add chopped walnuts. Pour into greased 9 x 5 x 3-inch loaf pan and bake at 350° for 1 hour or until center top is firm to finger test.
In small bowl, dissolve yeast in warm water. In large bowl, combine broth, powdered milk, margarine, honey, egg and salt. Add yeast and water and mix well. Stir in all-purpose flour, wheat germ, cornmeal and cracked wheat; mix well. Add whole wheat flour, 1/2 cup at a time, mixing well after each. Knead in final amounts and continue kneading 4 to 5 minutes until not sticky. Roll out to 1/2-inch thick and cut into shapes. Place on greased sheet and let set 20 minutes. Bake in 350° oven for 45 minutes. Turn off heat and leave in oven for several hours or overnight.
Prepare crust and chill. Beat cream cheese until fluffy. Gradually add 2/3 cup sugar. Add eggs, one at a time, beating well after each. Beat all together until smooth. Stir in almond extract and pour into crust. Bake for 45 minutes in a preheated 350° oven. Let stand 20 minutes.
Day before, pour 1 can of punch in 1 1/2 qt. ring mold; freeze. Mix remaining punch, pineapple juice, lemonade, and club soda in punch bowl. Just before serving, unmold frozen punch and place in punch bowl. Place lemon slices around outside of frozen punch mold. Fill center of mold with mint or white orchids.
Mix together all ingredients. Put in 2 greased bread pans (4 x 8 1/2-inch). Bake 1 hour at 350°. Makes 2 loaves.
Place rabbit pieces in bag with flour, salt and pepper. Saute onion in oil until soft. Push aside, add rabbit and brown on all sides. Add garlic, tomato sauce, bay leaves and red wine. Simmer, covered, for 45 minutes. Add olives and continue simmering until meat is tender. If sauce does not thicken, mix a little flour and water; stir in. Serve over rice. Serves 4.
Heat oven to 350° (325° for glass baking dish). Microwave chocolate and margarine in large microwave bowl on High 2 minutes, or until margarine is melted. Stir in flour and walnuts until well blended. Spread in greased 13 x 9-inch baking pan. Bake 30 to 35 minutes, or until toothpick inserted in center comes out with fudgy crumbs. Do not overbake. Cool in pan. Cut into squares. Makes 24 fudgy brownies.
Cream shortening and sugar. Add beaten eggs and salt. Mix again. Add dissolved yeast and cooled milk; blend well. Add flour, one cup at a time, mixing well after each cup. Put on floured board and knead until smooth. Put in greased bowl and turn dough on each side until greased. Let rise, covered, in refrigerator overnight.
Preheat oven to 350°. Clean mushrooms. Remove and finely chop stems. Heat oil over medium heat. Saute chopped mushroom stems, onion, garlic and walnuts until onion is tender. Remove from heat. Stir in Shredded Wheat, Parmesan cheese, herb and spice seasoning and pepper. Stuff mushroom caps, packing mixture firmly. Arrange mushrooms in a shallow baking dish. Sprinkle tops lightly with paprika. Bake 20 to 25 minutes or until mushrooms are tender.
Coat bottom of 10-inch spring-form pan with cooking spray. Distribute cookie crumbs evenly across pan bottom. Set aside. Process cottage cheese and cream cheese until smooth. Add 3/4 cup sugar and whole eggs. Pour into large bowl and set aside. Beat egg whites and cream of tartar until foamy. Gradually blend in remaining sugar. Beat until stiff. Gently stir 1/4 egg white mixture into cheese mixture. Gently fold in remaining egg white mixture. Pour into pan. Bake at 325° for 50 minutes. Cool. Chill 8 hours. Glaze with following mixture.
Mix meat, onion and celery in 5-quart casserole. Microwave at High until meat loses its pink color, about 5 to 7 minutes, stirring after half the cooking time. Add hot water, potatoes, carrots, salt, basil, pepper and bay leaf. Cover and microwave at High until potatoes are tender, 18 to 20 minutes. Add tomatoes and microwave at High until tomatoes are tender, about 8 to 10 minutes.
Peel and boil potatoes until tender. While they are cooking, prepare spinach according to package directions. Drain well, then press out any remaining water. Drain water off potatoes, then mash with a potato masher. Do not use a mixer. Combine with spinach and stir thoroughly. Top with cooked sausage which has been cut into large chunks. At the table, each person tops his serving of Stompolst with the desired amount of butter, mustard, cheese and salt and pepper.
In a 12-inch skillet over medium heat, melt butter. Add green and red cabbage, onion, salt, pepper sauce and pepper. Cook 10 to 15 minutes until tender, stirring occasionally. Serves 4.
Mix all together in quart jar. Shake well. Will keep indefinitely. Use on head lettuce and tossed salads.
Mix 1 cup sugar and cinnamon together. Cut biscuits in quarters. Roll each piece in cinnamon and sugar mixture. In a Bundt pan, place half of biscuits. Pour 1/2 of margarine and sugar mixture over these. Put the remaining biscuits in pan and pour remaining margarine and sugar mixture over these. Bake at 350° for 35 to 40 minutes. Cool. Pinch off a piece and enjoy.
Pour orange juice in freezer container. Freeze until slushy. Using a blender, add milk, sugar and vanilla. Blend well. Makes 4 to 6 servings.
Pour over crushed ice in short glass. Stir. Southern Comfort mates deliciously with this romantic liqueur from Italy.
Beat egg with a fork in a shallow bowl. Add milk, salt and flavorings. Mix well. Spray skillet with vegetable cooking spray and heat. Place raisin bread in bowl to absorb egg mixture. Transfer to skillet and pour the remaining egg mixture over bread. Brown on both sides. Mix the margarine, cinnamon and sweetener together and serve on French toast. Serves 1; contains 263 calories.
Combine all ingredients and let set for about 1 hour. Cook in small amounts until thick. Spoon into prepared jars and refrigerate.
Mix together flour, sugar, baking powder and salt. With a pastry blender, cut in the butter until the mixture resembles coarse cornmeal. Press the flour mixture over the bottom and up the sides of a buttered 10 inch round pan. Places the peaches, cut side up, over the pastry. Combine the brown sugar sugar and cinnamon and sprinkle over peach halves. Bake for 15 minutes. Mix the egg yolks and cream. Pour over the peaches and continue to bake for 30 minutes or until brown. Temperature: 400°; Time: 45 minutes. Serve warm or cool.
Pour boiling water over tomatoes and let stand a minute or two to loosen skins; then peel with a knife. Cut out cores and cut into bite size pieces. Place in a bowl with peppers and onions.
Boil chicken until done. Pull from bone and chop. Add apples, pecans, celery, grapes and onion. Then add enough mayonnaise to suit texture and taste. May also increase or decrease ingredients to suit own taste.
Note: If you do not have individual onion soup bowls or a broiler-proof casserole, be sure to follow the baking directions not the broiling directions.
Combine ham, onion flakes and mayonnaise. Separate rolls into triangles. Spread mixture over each section. Roll into crescent shape. Preheat oven to 375°. Bake on ungreased baking sheet 15 minutes or until golden brown. Makes 12 to 16 portions.
Cut 4 pieces of aluminum foil, each about 12 x 15-inches and set aside. Cut unpeeled potatoes into slices about 1/16-inch thick. Toss potatoes with onion, bell pepper, oil and seasonings. Distribute mixture evenly between 4 pieces of foil. Drizzle with lemon juice. Wrap each securely but loosely to form a flat package. Place seam side up on baking sheet. Bake at 450° about 20 minutes until potatoes are tender. Serve hot. Serves 4.
Melt chocolate chips, peanut butter and oleo over low heat. Stir in cereal, mix well. Put into a bag with powdered sugar and shake. Store in airtight container.
Cream margarine and sugar together. Add eggs, one at a time. Add milk and flavoring. Beat together until well blended. Add flour, baking powder, anise seed and blend well. Add nuts and mix in.