HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients except oil. Drop mixture by tablespoons into 1/8-inch of hot oil. Flatten patties to 1/4-inch thickness. Turn and brown on other side. Makes about 14.
Grease a 9 x 13 x 2-inch sheet cake pan. Pour in cherry pie filling and sprinkle cake mix over it. Put margarine slices on next. Top with nuts. Bake at 350° for 35 minutes, until done.
Bring to boil and pour over meat. Let stand in brine approximately 1 week for bacon and 2 weeks for ham.
Combine cheese soup and milk. In greased 1 1/2-quart casserole, arrange layers of rice, tuna, parsley and cheese soup mixture. Repeat layers. Combine corn flake crumbs with margarine and sprinkle over tuna mixture. Bake in hot oven at 425° about 15 minutes. Serve hot.
Combine ingredients and cook on low until mixture thickens. Cool and pour over jello mixture; top with Cool Whip and let set for at least an hour before serving.
Beat egg until fluffy. Add sugar and flour. Beat well; add milk. Cook until thick and add 3 tablespoons of peanut butter. Mix well and put in refrigerator to cool. Place layer of dressing, then a layer of bananas. Sprinkle with peanuts to serve.
Saute onion in butter; stir in next 8 ingredients. Spoon 1/2 cup chicken mixture on tortilla. Roll and place seam side down in a 13 x 9 x 2-inch baking dish.
Cut beef into thin strips. Add oil to pan. Heat. Add beef and cook about 5 minutes. Then remove meat from oil. Add celery, green peppers, onions and garlic. Stir-fry these vegetables about 7 minutes. Add bouillon, cornstarch and soy sauce. Blend well, then add beef and cook until meat is tender.
Drain canned peaches, saving the syrup. Puree the peaches in the blender. To the drained peach syrup, add enough water to make 1 cup of liquid. Pour into a saucepan and add the sugar and nutmeg. Bring mixture to a boil and let it boil for about 1 minute. Next, empty the box of gelatin into a bowl, and stir in the hot liquid mixture, until the gelatin is dissolved. Add pureed peaches and pour into a mold. Chill until set.
Cook onion and garlic until tender in oil; do not scorch. Add all ingredients and simmer 1 1/2 hours. Into this sauce, add the meatballs in the following recipe and serve over hot cooked spaghetti.
Sift together first 5 ingredients. Add butter or margarine and egg. Crumble ingredients. Use half the mixture and line a 13 x 9-inch pan. Spread with cherry pie filling. Sprinkle remaining crumbs on top. Bake at 350° for about 45 minutes or until light golden brown.
Put the boiled eggplant in a baking dish. Place 1 slice of Provolone cheese on each. Sprinkle with the baconettes. Pour tomato sauce over. Bake at 350° for 30 minutes. Serve over rice.
Skin tomatoes by placing in hot water. Slice into large 4 quart container. Slice onions and peppers into the container. Stir in sugar, vinegar, salt, red pepper and bag containing cinnamon and cloves. Cook slowly a long time, about 3 hours, until the sauce thickens. Remove spice bag. Place in sterile pint jars and seal. Process 10 minutes.
Preheat oven to 350°. Mix brownies according to package directions. Spread in bottom of a greased 9 x 13-inch pan.
Cream butter and sugar well. Add eggs, one at a time, beating well after each addition. Add flour and flavor. Stir in Seven-Up. Bake in well-greased floured Bundt pan at 325° for 60 to 75 minutes.
Lightly grease 2-quart baking dish. In hot butter in skillet, saute onion until golden. Remove from heat; stir in rice and other ingredients with half of sharp cheese. Toss lightly to mix well. Put in baking dish and sprinkle rest of cheese on top. Bake uncovered 25 minutes at 375° or until hot and bubbly. Sprinkle with chopped parsley.
Sift flour, baking soda and salt. Cream Crisco, peanut butter and sugars, then add egg, milk and vanilla. Mix together. Roll into small balls. Bake at 375° for 8 minutes. Remove. Add Kisses to top. Bake 2 minutes.
Mix jello according to package directions. Add vanilla ice cream to jello mixture while still warm. Add one cup of crushed pineapple and the nuts. Pour into a 9 x 13-inch pan. Chill and serve on lettuce leaf with club crackers.
Mix all dry ingredients together. Then add other ingredients. Mix well by hand then pour into greased, floured pan and bake at 350° for about 1 1/2 hours or until cake shrinks from side of pan. Makes a huge cake. Very delicious.
Melt butter in a 2-quart saucepan. Mix in other ingredients. Cook over medium-high heat until mixture comes to a boil. Boil and stir for exactly 2 1/2 minutes. Set off and place pan in a sink about 1/4 full of cold water. Beat until fudge starts to thicken. Pour on greased plate.
Break up angel food cake in small pieces. Mix vanilla pudding and milk together about 2 minutes or until starts to get thick, then pour it over cake. Spread Cool Whip over pudding, then strawberry pie filling on top. Chill and serve.
Mix all ingredients. Place in large flat pan. Bake in 325° oven for 3 hours or until thick. Stir thoroughly every 15 to 20 minutes. Can in small jars.
Mix eggs and sugar. Add liquids. Stir in chopped Milky Ways. Pour into ice cream freezer.
Saute onion and peppers in butter. Add chicken and soup. Stir until hot.
Brown ground turkey and fennel seed in a large saucepan. Drain well and crumble. Stir in spaghetti sauce and water. Simmer, covered, until heated. Combine cottage cheese and eggs in container of electric blender. Process until smooth. Stir in parsley.
Thaw bread dough. On lightly floured surface, roll into a 10-inch circle. Brush with oil. Cut each circle into 8 triangles or wedges. Spread surface with pizza sauce, oregano and garlic powder; leave a 1/4-inch margin on each side. Sprinkle with cheeses, green pepper and pepperoni. Roll up each triangle, beginning from the wide end. Place on oiled baking sheets. Brush tops with egg white. Sprinkle on additional oregano or Parmesan. Bake at 450° for about 15 minutes or until golden brown.
Preheat oven to 350°. Combine cake mix, 1 egg, butter and 2 teaspoons pumpkin pie spice on low speed until crumbly. Press on bottom of 15 x 10-inch pan. Beat cream cheese until fluffy. Gradually beat in milk, 2 eggs, 2 teaspoons spice and salt; mix well. Pour over crust and sprinkle nuts on top. Bake 30 to 35 minutes. Chill; cut into bars and store in refrigerator.
Dissolve jello in hot water; add pineapple. Mix well. Add remaining ingredients, stirring in mayonnaise last. Pour into a 1-quart mold. Chill for 3 hours before serving.
Half the English muffins. Slice tomatoes and place one on each muffin. Place one slice cheese on top of tomatoes. Add a little of the green onions on top of cheese. Broil until cheese melts or turns brown.
Bring to boil and cook 1 minute the water, oil, margarine and cocoa. In mixing bowl, beat eggs, buttermilk and salt and soda. Add cocoa mixture and add sugar and flour. Add vanilla and mix well. Bake at 350° for 40 minutes.
Scoop sherbet out into a punch bowl. Pour the pineapple juice, ginger ale and Cheerwine over the sherbet and stir.
In a large pot, bring 7 cups of chicken or vegetable stock to a boil. Remove 1 cup and reserve.
Melt chocolate and butter together in top of double boiler over simmering hot water, stirring until smooth. Add sugar and milk. Continue stirring over water until well blended. Dissolve cornstarch in 2 tablespoons water. Beat in egg yolks and vanilla.
Boil together zucchini and onion. Heat to almost boiling milk, butter, salt and pepper. Beat egg and add to sauce. Add sauce mixture to zucchini and onion. Mix cheese, bread crumbs and chilies and layer with squash mixture in buttered dish. Top layer should be cheese, bread crumbs and chilies. Cook until bubbly.
In large bowl, cream butter. Gradually add sugar and beat well. Add eggs, one at a time, beating well after each addition. Sift together flour, baking powder and salt. Add to creamed mixture alternately with juice, beginning and ending with flour mix. Gradually add milk. Stir in peel and vanilla; mix well.
Make pocket in ham for stuffing. Soak fruit in a bowl with water for 2 to 3 hours. Drain and reserve water. In a saucepan, place reserved water with sugar and cook for 5 minutes to dissolve. Add lemon juice and cornstarch, cooking and stirring until mixture thickens. Remove from heat and cool. Add rum, fruit and bread crumbs. Mix well and stuff ham. Bake at 325° for 3 hours. Serves about 20.
Combine first 5 ingredients in a large bowl. Make a well in center of mixture. Combine milk and next 7 ingredients; add to dry ingredients. Pour mixture into greased 9-inch square pan. Bake at 425° for 25 to 30 minutes or until golden brown.
Preheat oven to 350°. Spread cranberry sauce in a 9-inch pie plate. Combine oats, flour and brown sugar; cut in butter until crumbly. Sprinkle over cranberries. Bake for 25 minutes. Top with whipped cream or ice cream. Makes 5 to 6 servings, each serving containing 345 calories, 10 grams fat (% from fat 26%), 26 milligrams cholesterol and 129 milligrams sodium.
Mash together first 3 ingredients to a mashed potato consistency. Heat chocolate and butter in double boiler. Pour hot chocolate mixture into the beans and stir until slightly thickened. Work in powdered sugar. Knead with hands and spread into a lightly buttered pan. Refrigerate; candy will stay moist in refrigerator for a long time (if you can keep the family away from it).
Line dish with crushed cornflakes. Shred 4 cups cabbage and put over flakes. Heat cream of celery soup, milk, mayonnaise and margarine. Pour over cabbage. Crush cornflakes over top; bake for 30 minutes at 350°.
To 1 cup of mashed potatoes, add 1 egg yolk and 3 tablespoons flour. Beat egg white until stiff and fold in. Add parsley, if desired. Drop by tablespoons into hot oil until well browned. Makes many small puffy balls.
In large bowl, combine dry ingredients. In another bowl, beat eggs; add orange juice and vegetable oil. Stir into dry ingredients just until moistened. Batter will be lumpy. Fold in berries and nuts. Spoon into 12 greased or papered muffin cups. (Cups will be almost full.) Bake at 375° for 20 minutes or until golden. Remove from pan to cool.
Combine all ingredients in a blender. Blend very well. Store in refrigerator or freeze.
Combine sifted flour with butter, egg, sugar, salt and vanilla and pecans. Work with hands until thoroughly mixed or process in a food processor. Shape into crescents by taking heaping teaspoon of dough and rolling between palms of hands until 1 to 2-inches long. Place in lightly greased cookie sheet in shape of crescent. Bake in 375° oven 10 to 12 minutes. Should not be brown on top. Cool slightly and sprinkle with sifted confectioners sugar. Makes about 5 dozen.
Heat 1 1/2 to 2-inches oil in an electric frying pan at 375°. Mix all ingredients together to form batter. Drop by spoonfuls (about 9 to 12 at a time) into hot oil. Fry 1 1/2 minutes on each side. Drain on paper towels and shake in cinnamon-sugar mixture.
In small mixing bowl, beat cream cheese, sour cream, honey and cinnamon until smooth. Spread onto serving dish or plate. In bowl, stir cranberry sauce until it reaches spreading consistency. Spread over cream cheese mixture. Sprinkle with almonds. Cover and refrigerate 2 to 3 hours. Serve with crackers. Makes 12 to 14 servings.
Mix all ingredients. Put in a cold oven. Bake at 350° for 1 hour and 15 minutes.
Cook noodles according to package directions. Drain and rinse. Combine noodles and remaining ingredients in a large mixing bowl. Mix well. Pour into greased shallow 2-quart baking dish. Bake at 350° for 45 minutes. Serves 6.
Boil broccoli, water and bouillon cubes 5 to 7 minutes. Set aside. Saute onion in butter. Add flour to onion and butter. Stir in warm milk, as needed, until thickened. Add cheese. Stir until melted, then add broccoli mixture and stir until warm.
Heat oven to 375°. Beat margarine and sugars until creamy. Add eggs, milk and vanilla; beat well. Add combined flour, baking soda and salt. Mix well. Stir in oats and morsels and mix well. Drop by tablespoons on ungreased cookie sheet. Bake 9 to 10 minutes for chewy cookie or 12 to 13 minutes for a crisp cookie. Cool 1 minute on cookie sheet, then wire rack.
Combine all ingredients except ginger ale and sherbet; fill ring mold with mixture. Freeze for ice. When ready to serve, pour ginger ale and sherbet into bowl. Float ice ring in punch.
Heat olive oil in skillet; add sausage links and brown quickly. Add wine, herbs de provence and garlic. Cover the skillet and simmer for 20 minutes. Add frozen vegetables to sausage and steam them for 15 to 20 minutes. Serve over rice.
Brown ground beef in skillet; drain off fat. Put in a crock-pot. Brown bacon and onion; drain off fat. Add bacon, onion and remaining ingredients to the crock-pot. Cook on low for 4 to 6 hours.
Heat sugar and water until sugar is dissolved. Cool. Puree bananas in blender with lemon juice and a small amount of sugar water. Add banana puree to sugar water. Add orange juice and pineapple juice. Mix well and pour into container and freeze. Thaw an hour or so before serving. Thaw to slush and add ginger ale.
Put ingredients in crock-pot and cook slowly until hot. May put in heavy pan and simmer on stove until hot. The longer you simmer, the better they taste.
Trim fat from steak. Combine orange juice and next 3 ingredients in an 11 x 7 x 2-inch baking dish; add steak, turning to coat. Cover and marinate 10 minutes. Remove steak from marinade, reserving 1/4 cup marinade. Place steak on a rack in a roasting pan coated with cooking spray. Broil 5 1/2 inches from heat 5 minutes. Turn steak and broil an additional 2 minutes. Top steak with green onions; broil 2 minutes or to desired degree of doneness. Slice steak diagonally across grain into 1/4-inch slices. Place steak and onions on a serving platter; set aside and keep warm.
Heat strawberries, sugar and jello just enough to dissolve jello, stirring constantly. Cool. Mix pudding and milk by directions on box. Add sour cream. Fold in 3/4 ounces Cool Whip.
In a bowl, combine the beef, egg white, onion, cracker crumbs, milk, salt and pepper. Shape into four oval patties. Fry in skillet over medium heat for 10 to 12 minutes or until cooked through, turning once. Remove patties and keep warm. Add gravy, mushrooms and water to skillet. Heat 3 to 5 minutes. Serve over patties and noodles.
Cook lasagna noodles per package instructions. Brown sausage, onion, and green pepper. Drain excess oil. Add garlic and creamed corn and heat thoroughly. Put frozen peas in a colander and rinse to separate. Place layer of noodles in a large 9 x 12-inch buttered casserole dish, then a layer of meat mixture. Pour 1/3 of tomato sauce over meat, sprinkle 1/3 of the peas over sauce and top with 1/3 of the cheese. Repeat with two more layers, ending with a layer of cheese, then bake at 350° for one hour. Serves 4 to 6 as a main course. Garnish with parsley or other green.
Beat eggs well. Add remaining ingredients. Pour into a greased pan. Bake at 400° for approximately 35 to 40 minutes. Make sure you get a good rise.
Mix sugar, eggs and butter; mix well. Add all other ingredients. Stir well. Pour in pie shell. Bake at 350° until brown.
Heat oven to 350°. Grease pie plate (9 x 1 1/4-inch). Beat all ingredients until smooth; pour into pie plate. Bake for about 30 minutes, or until knife inserted in middle comes out clean.
Put in nuts and coconut to keep sweet potatoes from turning dark. Put in milk as soon as you grate. Mix together. Cook for 45 minutes at 350°.
Cream butter and sugar well. Add eggs, one at a time, beating after each addition. Sift flour, baking powder and salt together. Combine milk and vanilla. Add the dry ingredients and the milk alternately to the egg-butter mixture.
Drain tuna. Break into large pieces. Combine all ingredients except lettuce and sliced egg. Serve on lettuce and garnish with egg slices. Serves 6.
Spray roasting pan with cooking spray. Place sliced onions in bottom of pan. Sprinkle with Adolph's, pepper and garlic on both sides and prick meat all over with fork. Place on top of onions with fat up, if there is any. Pack top and sides of meat with brown sugar.
Mix all ingredients, but strawberries, in a pan. Bring to a boil, then set off heat and let cool completely. Bake pie shell and let cool. Line pie shell with fresh strawberries. Pour cooled mixture over strawberries and let chill. Top with Cool Whip.
Cream butter; add sugar gradually. Beat in eggs. Add bananas. Beat well. Add flour sifted with baking soda and salt; add walnuts. Bake 40 or 50 minutes in bread tin in a 350° oven. Makes 1 large or 2 small loaves.
Combine first 7 ingredients; gently fold blueberries into mixture. Spoon into bottom of pie crust. Dot mixture with butter, then cover with upper crust. Sprinkle pie crust with sugar if desired. Cut several slits in crust to allow steam to escape. Bake at 375° for 40 minutes or until crust is light brown.
Break noodles apart and add to shredded cabbage. Brown almonds in 3/4 cup stick oleo until lightly brown. Cool. Add to cabbage. Mix and pour over salad:
Mix all ingredients together in a bowl. Pour into pie pan and bake at 350° for 35 to 40 minutes until lightly brown. Allow to cool before serving.
Mix eggs in Eagle Brand milk, stirring well after each. Add pudding mix and stir well. Add bananas and strawberries and vanilla and stir well. Pour into ice cream freezer and fill to the top with whole milk. Freeze accordingly.
Mix cake by directions and pour half batter into a 9 x 13-inch pan and bake at 350° for 15 minutes. Melt caramels with oleo and milk. Blend all well and pour over cake in pan. Sprinkle 3/4 cup nuts and chocolate chips over caramel mixture. Pour remaining batter over all and sprinkle with remaining nuts. Bake at 350° for 20 to 25 minutes longer and test for doneness. Cut into squares.
Combine all ingredients. Blend well in a mixing bowl. Drop by tablespoonfuls onto greased hot skillet. Take the rolled patty mixture and drop into the pan. Turn the heat to medium. Cook on both sides until lightly browned. Repeat the process. Turn each one over with a spatula. Do this until it is golden brown and crispy. Drain the grease off and serve. Ready to eat. Delicious!
Layer lettuce, onion, bell pepper, bacon and peas. Sprinkle lightly with sugar. Spread mayonnaise on top of sugar. Sprinkle Cheddar cheese and Parmesan cheese. Do not toss. Cover tightly with plastic wrap and refrigerate. Makes 8 servings.
Seal pie crust with beaten egg yolk. Heat 5 minutes at 350°. Cool. Beat milk and peanut butter until blended. Add sugar-free instant chocolate pudding pie mix.	Beat 1 minute on low speed. Pour into cooled graham cracker crusts. Refrigerate. When ready to serve, top with low-fat Cool Whip. Cut into 8 pieces. Can be frozen and eat one piece at a time.
Drain pineapple, reserving 2 tablespoons syrup. In a double boiler, beat egg yolks slightly. Add reserved syrup, sugar, vinegar and oleo. Stir until thick. Cool.
Scald milk. Add sugar and shortening. Add eggs, yeast, flour and salt. Blend well. Let rise until double. Spoon into 4 greased bread pans. Brush with 1 beaten egg white, then add topping.
Spread 1 side of each tortilla with 1 1/2 teaspoons of sour cream. Top 1/2 of tortillas with diced chicken; dot evenly with salsa, cheese and cilantro. Top with remaining sour cream; fold over. Place (sour cream side down) on microwave-safe plate and cook on High for 1 1/2 to 2 minutes, until cheese is melted and quesadillas are hot through and through. Repeat, then cut into 4 to 6 wedges.
Fry bacon crisp; drain and save for topping. Saute onion and pepper in drippings. Remove to paper towel with slotted spoon. Add water, tomato puree and eggplant to skillet. Cook, covered, 10 minutes. Add sauteed items to eggplant mixture. Toss together. (Mix bread crumbs, bacon, crumbled and grated cheese for topping. Put eggplant mixture into a 1 1/2-quart casserole. Place topping over casserole. Bake at 350°, uncovered, for 30 minutes.
Boil chicken 20 minutes. Remove from bone and toss out skin. Cut into bite size pieces. In separate bowl, mix soups, beans and salsa (looks awful). In greased 9 x 13-inch glass dish arrange 1/2 the tortillas cut into strips evenly. Add chicken pieces. Add remaining strips evenly. Pour soup mix on top. Add grated cheese. Cover with foil and bake at 350° for 1 hour.
Melt bars and milk in top of double boiler. Pour over pecans. Drop by teaspoon full onto wax paper. Chill to set.
Cook potatoes in microwave until they are not quite done. (They are not supposed to be soft.) Mix together onion, mayonnaise and sour cream. Grease a casserole dish with butter. Mix cheese and potatoes with mayonnaise mixture. Pour into casserole dish and bake at 425° for 25 minutes. Remove from oven and sprinkle bacon pieces on top.
Dissolve gelatin in boiling water. Add pineapple juice. Cool. When gelatin is slightly congealed, whip in sour cream with rotary beater. Stir in pineapple and nuts. Pour into an 8 1/2-inch ring mold. Chill until set. Yields 8 to 10 servings.
Cook broccoli according to package directions (omit salt from water). Put in buttered dish. Mix together remaining ingredients. Pour over broccoli. Bake in 325° oven with pan of water underneath. Bake 1 hour or until browned.
Cut potatoes into slices. Layer in pan, then add onions, rice with 1 cup water, peas and carrots. Cook ground beef first. Then top with tomato soup. Bake covered for 1 1/2 hrs. at 350°F.
Combine rice, 1/2 cup cheese, chilies, pimentos, milk, eggs, cumin, salt and pepper in a large bowl. Divide the mixture evenly into 12 muffin cups coated with cooking spray. Sprinkle with remaining 1/2 cup of cheese. Bake at 400° for 15 minutes or until set. Great for brunch or lunch. May be placed in a Ziploc bag, taken out as needed and microwaved to warm.
Boil noodles until tender. Leave enough water in noodles to melt cheese and butter. Add salt and pepper to taste.
Stir dry ingredients together. Blend liquid ingredients; pour into the dry and blend well. Pour into a well oiled loaf pan. Bake at 325° for about 1 hour until a toothpick comes out clean.
Mix broccoli and corn with onion, soup, mayonnaise, cheese and eggs. Put in greased casserole dish and top with Ritz cracker crumbs. Bake at 300° for about 45 minutes.
Line bottom of an 8-inch square pan with ladyfingers. Spread with ice cream. Top with pineapple. Cover with foil. Freeze overnight.
Only partially thaw the lemonade and Cool Whip. Blend thoroughly the lemonade, Cool Whip and Eagle Brand milk. Pour in pie crust. Set in refrigerator overnight. Garnish with thin fresh lemon slices dipped in sugar, if desired. A very rich dessert.
Heat pasta sauce and add mushrooms; simmer 30 to 35 minutes. Mix all other ingredients and shape into balls. Bake at 350° for 30 to 40 minutes; drain. Add to sauce; simmer 15 to 20 minutes. Serve over cooked pasta.
Dissolve gelatin in hot water. Add cranberry sauce; stir well. Refrigerate while preparing other fruit. Add pineapple, chopped nuts, apples & mandarin oranges. Mix well & refrigerate 4-6 hours.
Mix raw hamburger, beans and spices. In a 9 x 13 x 2-inch pan, place four uncooked noodles. Spread half the beef/bean mixture. Repeat with remaining noodles and mixture two more times; ending with noodles on top. Combine water and Picante sauce. Pour over all the layers. Cover tightly with foil and cook at 350° for 1 1/2 hours. Remove from oven. Combine sour cream, onions and olives. Spread this mixture on layers and top with cheese. Return to oven until cheese melts.
Blend all ingredients for 20 seconds at high speed. Pour into a 10-inch pie pan, sprayed with Pam; bake 1 hour at 350° or until knife comes out clean. Crust will form at bottom, custard in the center and coconut to the top.
Cream the sugar and butter. Add the egg yolks. Beat. Add the chocolate. Add to the mixture the flour and vanilla. Beat the egg whites with the salt until stiff and fold into flour mixture. Bake at 350° for 20 minutes. Serve warm with vanilla ice cream.
Spray baking dish with Pam Ease. Mix all ingredients (top with cheese). Bake for 1 hour at 350°.
Mix yeast with warm	water.	Set aside. With mixer, beat Crisco and boiling water. Add sugar. Add eggs; mix well. Add yeast mixture	and mix well. Then add flour.	Mix all this together and cover. Refrigerate until ready to use. Roll out 1/4-inch thick; dip in melted butter. Fold over and bake at 450° until brown.