HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat eggs; add remaining ingredients. Blend and turn into 13 x 9-inch metal pan that has been greased or sprayed and bake at 400° for 25 minutes. In a glass dish bake 40 minutes at 375°.
Stir the first 2 ingredients in a 3-quart pan over medium heat until it boils. Take off heat; add peanut butter and mix well. Add Crispix and peanuts. Mix. Press into greased 9 x 13-inch pan.
Blend all but cheese. Use glass loaf pan or line with aluminum foil. Divide meat mixture into 2 layers, 1/2 meat, 1/2 cheese, 1/2 meat and 1/2 cheese. Bake in 350° oven for 1 hour. Let it stand 5 minutes before serving.
Mix all ingredients in large pan. Add food coloring (different color for each batch). Cook three minutes over medium heat, stirring constantly. Mixture forms a ball when done. Knead dough on wax paper. Store in airtight containers in refrigerator.
Mix fruit and 1 1/2 cups sugar well. Start on medium heat; keep stirring. Bring to a boil and boil for 10 minutes, not a hard boil. Remove from heat; add 1 cup sugar and put back on heat and boil for 10 minutes more. Remove from heat and put into jars.
Blend until smooth in large mixing bowl the first 5 ingredients. Add remaining ingredients to liquid ingredients. Mix for 15 minutes at regular speed. Bake at 350° for 1 hour and 20 minutes in an ungreased angel food pan. Do not ice. Powder sugar if wished.
Mix cream cheese and dried chipped beef together. Add garlic salt. Roll in a ball. Cover with chopped nuts and refrigerate.
Arrange chicken in bottom of 9 x 13-inch dish. Place a slice of cheese on each breast. Top with mushrooms. Mix soup and wine; pour over chicken. Sprinkle stuffing on top, then drizzle with butter. Bake, uncovered, at 350° for 50 to 55 minutes. Serves 8.
Combine sugars, syrup, margarine, vanilla and 1 cup milk in large saucepan. Stir well and bring to boil, stirring constantly; add remaining cup of milk slowly without stopping the boiling. Cook to soft ball stage; add pecans and pour into a large buttered pan. Refrigerate overnight. Cut into squares. Melt chocolate chips and paraffin over hot water. Dip squares into chocolate and place to cool on waxed paper.
Mix flour, baking powder, salt and cinnamon. Beat sugar and oil at medium speed with mixer until mixed well. Stir in flour mixture. Add eggs, one at a time, beating well after each egg. Stir in carrots, nuts, raisins and 2/3 cup of coconut. Pour in greased and floured 9-inch Bundt pan. Bake at 350° for 35 minutes or until cake tester comes out clean. Cool.
Crumble and slightly brown sausage and drain off fat. In large mixing bowl, beat eggs. Add milk, salt and mustard. Add cubed bread and stir well. Add cheese and sausage. Pour mixture into a Pyrex dish (8 x 12-inch) and place in refrigerator overnight.
I slice my potatoes and put in a big skillet; fry them up not completely done. Add chopped onion and hot dogs, then fry a little longer. Scramble up your eggs and then pour over your potatoes and cook until done.
Heap cabbage in bowl. Combine cream, sugar, salt, pepper and vinegar. Pour over cabbage and toss lightly. Arrange eggs around rim of bowl for trim. Makes 6 servings.
Combine ingredients. Marinate fish 1 to 3 hours. Grill 8 minutes per slice.
Mix all ingredients together. Put in greased casserole. Bake at 350° for 30 minutes.
Cream fat with sugar until fluffy. Add egg; blend well. Dissolve soda in warm pumpkin or other selection. Stir into creamed mixture. Mix in dry ingredients. Last, add raisins and nuts.
Mix well and roll into 1-inch balls. Bake in a 400° oven until light golden brown.
Preheat oven to 350°. Combine flour, baking soda and salt in medium bowl. Cream brown sugar, granulated sugar, margarine and vanilla in a large mixer bowl. Beat in egg whites. Gradually beat in dry ingredients alternately with water. Stir in morsels and nuts. Drop by rounded tablespoon onto lightly greased baking sheet. Bake for 10 to 12 minutes or until centers are set. Cool for 10 minutes. Remove to wire racks to cool completely.
Fix cake according to directions. Let cool. Cut into 4 equal parts. Fix pudding according to directions.
Mix all ingredients well. Form into a ball. Top with paprika for color or roll in pecans. Refrigerate overnight.
Brown hamburger, onion and pickle. Then add ketchup, mustard, brown sugar and mushroom soup. Simmer for 15 minutes and serve.
You must have a heavy pan. In order not to be caught short, have everything ready before you start: thermometer, spoon, buttered pan (two 6 x 12-inch or equivalent).
Preheat oven to 350°. Lightly oil large baking dish. Cut each squash in half; remove seed. Place squash in baking dish, cut side up. Combine all remaining ingredients; spoon equally into the squash "cups". Bake until filling bubbles and squash is soft, about 1 hour and 15 minutes. Cool slightly before serving. Serves 4.
Prepare cake as directed on package, remembering to add the fourth egg. Allow layers to cool. Then cut layers in half, giving you 4 thin layers. (Use thread or dental floss.) Cream the cream cheese; add powdered sugar and Cool Whip mixing until thoroughly combined. Starting with first layer, frost top with cream cheese mixture, then small amount of pie filling. Repeat until all layers are stacked. Remember to frost only the top of each layer, not the sides. Refrigerate until ready to serve. Makes 10 to 12 servings.
Sift dry ingredients together. Add nuts to dry ingredients. Beat egg and mix with milk and oil. Add liquid mixture to dry ingredients and stir only until dry mixture is moistened. Place in greased loaf pan and bake at 350° about 45 minutes. Makes 1 loaf.
Blend all together on high of electric blender until ice is almost liquified. Makes 6 small servings.
Cream the Philadelphia cream cheese. Add sour cream, sugar, gelatine and raisins; mix well. Pour into mold and chill until firm. When ready to serve, decorate mold with almonds. Serve with crackers. This cream cheese mold freezes very well and can be thawed and used later.
Sift sugar and flour together. Bring to boil the Coke, cocoa and butter. Pour into flour mixture and stir well. Dissolve soda in buttermilk and add to other mixture. Add eggs; stir in marshmallows. Pour into well-greased 13 x 9-inch pan and bake at 350° for 35 minutes. Cool.
Prepare the potatoes as usual. Grate the cheese and add to the potatoes; mix well. Place in an ovenproof dish and cook in a moderate oven for about 20 minutes.
Preheat oven to 350°. Grease a 10-inch tube pan; set aside. In medium bowl, combine flour and next 4 ingredients. In large mixing bowl, beat oil and sugars until well mixed. Add dry ingredients and continue mixing until well combined. Fold in carrots, nuts and raisins. Pour in prepared pan. Bake for 60 minutes until toothpick comes out clean. Cool on wire rack for 10 minutes before removing from pan.
Combine and mix well all ingredients except peas and white sauce. Pack into well-buttered ring mold. Place mold in larger pan of hot water. Bake 1 hour in 350° oven. Stir peas into white sauce. Cook over low heat about 5 minutes. Invert carrot loaf onto serving plate. Spoon creamed peas in center. Serve remaining sauce on the side.
Cook, drain and puree spinach in the blender. Combine spinach puree, egg and salt. Stir in gradually the flour, then knead until smooth. Place dough in covered container for 30 minutes. Roll out very thin on floured surface. Let this dry some, not too dry to roll up. Roll up and cut into very thin strips. Toss apart and let dry throughly. Store in airtight container or let dry at least 2 hours and cook, uncovered, 10 minutes in boiling water.
Cream butter and sugar. Beat well at medium speed of an electric mixer. Add eggs, beating well. In a medium bowl, combine flour, baking powder, soda and nutmeg; add alternately with buttermilk to the creamed mixture, mixing well. Stir in vanilla. Drop by tablespoonfuls onto greased cookie sheets. Bake at 375° for 10 minutes or until lightly browned. Cool slightly and move to wire racks to cool completely. Makes 3 dozen.
Blend milk into cream cheese in medium saucepan over low heat. Stir in chives, onion and salt. Add potatoes; stir carefully to coat. Turn into 1 1/2-quart casserole. Sprinkle with paprika. Bake in 350° oven for 30 minutes. Yields 5 to 6 servings.
Melt margarine at 450°. Mix remaining ingredients and pour over melted margarine. Add fruit of your choice (peaches, strawberries, cherries, etc.). Let brown.
Cook spaghetti and drain. Add all other ingredients to spaghetti. Refrigerate.
Cook potatoes in boiling water in tightly covered saucepan about 20 minutes or until tender. Drain and mash. Add evaporated milk, salt and pepper until fluffy and light. Add more evaporated milk for softer mashed potatoes. Serves 5.
Melt margarine, sugar and vanilla. Add eggs and food coloring. Sift flour and salt together. Add buttermilk. Combine soda and vinegar. Add all to batter. Beat well with mixture. Bake at 350° for 30 minutes. Grease and flour three 9-inch cake pans, one long or 2 square pans. Use any kind of frosting, but I like White Cream Cheese.
Add 1/2 cup oil and 1/2 cup water to the cake mix. Spread 1/2 the mixture in a 9 x 13-inch pan sprayed with Pam. Lay wrapples over the top on mixture; sprinkle 2 cups of chocolate chips over top of wrapples. Spread the rest of the cake mix on top. Bake at 350° for 20 to 25 minutes. Cool. Cut into squares. Do not overbake. Makes 20 bars.
Mix together pudding and milk with mixer, then add sour cream and Cool Whip. In a large bowl alternate layers of pudding, vanilla wafers and bananas.
Cook spaghetti following label directions; drain. Place in a buttered 8-cup shallow baking dish. While spaghetti cooks, saute onion in butter or margarine until soft in a large saucepan. Blend in the flour, instant chicken broth or bouillon cube, salt, dry mustard and pepper; cook, stirring constantly until mixture bubbles. Slowly stir in evaporated milk, then the liquid from the mushrooms plus enough water to make 1 1/2 cups. Cook and stir until sauce thickens and bubbles 3 minutes; stir in mushrooms and pimentos.
Mix ground beef and onion. Cook until light brown and drain. Mix all other ingredients together except cheese. Heat well. Line bottom of pan with Doritos and pour all ingredients over chips. Top with cheese and place in oven until cheese melts.
Pat hamburger into small patties not much bigger than a silver dollar. Brown patties in skillet on top of stove and set aside. Spray aluminum roasting pan with vegetable oil cooking spray. Spread all of the thinly sliced onions evenly over bottom of pan. Layer browned hamburger patties over onion layer. Pour bottle of barbecue sauce and bottle of beer over onions and burgers. Cover aluminum roasting pan with heavy duty foil. Be sure to seal all edges. Place sealed roasting pan with burgers on hot charcoal grill and cover grill with lid. Let burgers steam for approximately 1 hour. Place 2-4 burgers with onions on bun and enjoy!
Boil hamburger (or brown). Put in an ungreased baking dish. Add tomato soup mixed with water; pour over hamburger. Drain mixed vegetables. Pour over soup. Put mashed potatoes on top. Add salt, pepper and butter to taste. Bake at 350° for 20 to 30 minutes.
Mix sugar, syrup and water; then heat on medium until candy thermometer reaches 300°. Remove from heat. Add cinnamon oil and food coloring. Pour into greased cookie sheet and let cool. Break into small bite sized pieces.
Mix all together except oats. Boil 2 minutes and remove from heat. Add oats; beat well and drop by spoon on waxed paper.
Preheat oven to 350. Grease not oil a 13 X 9 inch pan. In a large bowl blend all cake ingredients. Beat 2 minutes at highest speed. Pour into greased pan. Bake 45-55 minutes until toothpick inserted in center comes out clean. Cool.
In 1 1/2-quart dish place frozen potatoes. Cover. Cook on High 8 minutes. Add soup, sour cream, onion, salt, pepper and parsley. Cover. Cook on High 14 to 16 minutes, stirring once during cooking time. Sprinkle with paprika. Let stand, covered, 5 minutes before serving.
Toss together broccoli, onion, bacon and raisins. Make a topping of mayonnaise, sugar and vinegar. Pour over broccoli mixture and refrigerate until ready to serve.
Wash and dry hens, loosen skin from breasts by forcing fingers between flesh and skin, leaving skin attached to keel bone if possible.
Melt margarine in heavy saucepan. Add all ingredients, except corn chips and soup. Cook until tender, then add cheese soup. Place 1/2 of corn chips in casserole dish. Add 1/2 of squash mixture. Place other 1/2 of corn chips and add the remainder of squash mixture. Bake in 325° oven until it bubbles, about 20 minutes. Serves 8.
Make an ice ring and chill all ingredients. Place ice ring in punch bowl, open and add all ingredients to punch bowl. This recipe can be cut in half for a small group.
Cut cabbage head into 6 wedges. Cook in large pan of salted water until done or steam the wedges. Fry bacon until crisp and crumble. Save 2 tablespoons drippings in pan. Add flour, salt, pepper and cayenne and blend well. Add milk and water and cook until thick, stirring constantly. Add cheese until melted. Drain cabbage and place on platter. Pour sauce over wedges and sprinkle with bacon crumbs.
Cook pasta according to package directions; drain. Drain green beans, reserving 1/4 cup liquid. Combine green beans and reserved liquid with pasta, green onions, basil and garlic; heat through. Toss with cheese and serve immediately. Makes 4 servings. Prep time: 5 minutes. Cook time: 15 minutes.
Dissolve gelatin in boiling water; add lemon juice and cool. Cream together cheese, sugar and vanilla.	Add gelatin and mix well. Fold in whipped canned milk. Combine cracker crumbs with melted butter. Firmly pack 2/3 of crumb mixture in bottom of 9 x 12 x 2-inch pan. Add lemon	filling and sprinkle rest of crumbs on top. Chill overnight.
Preheat oven to 350° (325° for glass). In medium saucepan, melt morsels and margarine; stir in crumbs and nuts. Press half the mixture firmly onto bottom of greased 13 x 9-inch baking pan.
Combine the first 4 ingredients together and stir. Add enough corn flake crumbs to make a stiff mixture. Drop by heaping tablespoonful equal to 1/4 cup into sprayed nonstick pan, using medium heat. Cook 5 minutes on both sides. Yields 10 patties. Cover with spaghetti sauce. Good served with spaghetti.
Microwave chocolate chips and 14 ounces of almond bark on High for 2 minutes. Stir. Continue to microwave for 1 to 2 minutes, until smooth. Stir in marshmallows, cereal and peanuts. Pour onto greased 12-inch pizza pan. Top with cherries and sprinkle with coconut.
Mix all ingredients. Place in baking dish. Sprinkle with crushed Ritz crackers and butter. Bake 45 minutes at 350°.
Brown hamburger. Drain grease. Put in all vegetables plus basil and parsley. Cook for 1/2 hour to 45 minutes. Then pour in tomato juice and tomato paste. Add 1 large (46 ounces) can of water. Simmer 5 hours, stirring every 20 minutes on low flame. Keep covered until it starts cooking good. Add water as needed as it cooks.
In hot butter in large skillet, cook celery, green pepper and onion about 5 minutes. Add sprouts, bouillon, soy sauce and meat, mixing until well combined. Bring to boiling. Remove from heat. Combine corn starch with 1 tablespoon cold water until smooth. Slowly stir into mixture. Bring to boil; boil for 1 minute. Reduce heat and simmer 5 minutes, uncovered, stirring occasionally. Serve over rice.
Cook zucchini until tender. Mash lightly. Add browned sausage, cut up bread, melted butter, seasoning and 1 cup cheese. Mix well. Fold in eggs and pour into greased casserole. Top with bread crumbs and 1 cup cheese. Bake at 350° for about 1 hour until brown and set.
Dissolve jello in 2 cups hot water. Cool. Add cranberry sauce; stir well. Add pineapple and apples one at a time to prevent the apples from turning brown. Add nuts; stir well. Refrigerate until set.
Combine 1/2 cup sugar and cornstarch in saucepan. Stir in cherries and juice. Cook, stirring constantly, until mixture boils and thickens. (Add red food coloring.) Cool.
Mix all ingredients. Place in balls on lightly greased cookie sheet. Bake at 250° for 1 hour. (Roll in hand. If crumbles, it is not done. Pick up and test.) Once done, roll in powdered sugar twice, once when hot, once when cool.
In a frying pan, brown the bacon and onion. Add catsup, sugar, vinegar, mustard and salt. Stir to combine well. Remove from heat and combine with beans. Spoon into 2 1/2-quart casserole. Bake, covered, 30 minutes at 325°. Remove cover and bake 30 more minutes.
Combine syrup, syrup, water and dash of salt. Cook and stir until sugars dissolve. When syrup boils, blend in butter. Stir frequently after mixture reaches thread stage (230°). Add peanuts when temperature reaches 280°. Stir constantly until 300°.
Sprinkle chicken evenly with flour. Melt the butter in a large skillet. Saute chicken until brown on both sides, about 15 minutes. Add soup; cover and simmer for 45 minutes. Stir in sour cream, salt and pepper; simmer for 10 minutes longer. Remove chicken to a heatproof serving dish. Stir sauce in pan to blend well. Pour over chicken. Refrigerate overnight in sauce to improve flavor, if desired. Reheat. Just before serving, sprinkle cheese over top and broil a minute or two until cheese is golden brown. Serve at once. Makes 6 servings.
Layer first 4 ingredients in order. Mix sour cream and mayonnaise. Pour over mixture. Sprinkle with frozen peas and grated cheese. Crumble crisp bacon over top. Seal and put in refrigerator overnight.
Mix until everything dissolves. Pour into styrofoam cups, and place in freezer until frozen. Eat with a spoon.
Roll Oreo cookies in a storage bag until cookies are crumbly. Slightly thaw ice cream. Put 1/4 cookies on bottom of 9x13-inch pan. Mix together 1/2 of cookies crumbs, Cool Whip and ice cream. Spread over cookie crumbs. Sprinkle remaining cookie crumbs over the top and freeze. Serve frozen. I have also tried chocolate chip cookies with this recipe.
Beat eggs, milk and water and add sugar and vanilla. Pour into unbaked pie shell and bake at 350° for 1 hour.
Put ice water in a bowl. Add non-fat dry milk to water. Beat water and nonfat dry milk until stiff. Add sugar, a little at a time while beating. Add lemon juice. Beat until well mixed. Cover bowl and store in refrigerator until ready to use.
In small mixer bowl, beat margarine and sugar until blended. Beat in egg, milk and vanilla. Stir in carrot. In another bowl, combine flour, cinnamon and nutmeg. Add to carrot mixture and stir until blended. Spray an 8 x 8 x 2-inch baking pan with nonstick spray coating. Pour batter evenly into pan. Bake at 350° for 20 to 25 minutes. Cool on wire rack. Place paper doily on top of the cake. Lightly sift powdered sugar evenly over the doily, then carefully remove doily; 156 calories, 6 g. fat, 31 mg. cholesterol, 145 mg. sodium.
Grease but do not flour 9 x 13-inch pan. Sprinkle pecans in bottom of pan, then sprinkle coconut over nuts. Mix cake according to directions on box. Pour over nuts and coconut. Do not stir.
Sift together flour and sugar. Melt butter, cocoa and water in a large pan. Add to dry ingredients, mixing well. Mix buttermilk, eggs and vanilla. Add to other ingredients and mix well. Pour into greased and floured large bread pan. Bake at 400° for approximately 20 minutes.
Melt butter in top of a double boiler over boiling water; blend in flour, salt and mustard. Add milk, very slowly, stirring constantly. This makes a smooth, thick white sauce. Remove from heat; add grated cheese and stir until the cheese is melted. Separate the eggs. Beat egg yolks and stir into the sauce. Cool slightly. Beat egg whites until stiff peaks form; fold sauce gently into the egg whites. Pour mixture into ungreased round, deep baking dish. Bake at 300° for 1 1/4 hours. Then serve immediately.
In saucepan, combine	rhubarb, sugar and water. Cook over medium heat for 3 minutes until tender. Cool; drain, reserving syrup. Add enough water to syrup to equal 2 cups. Return and bring to a boil. Stir in Jell-O until dissolved. Add 1 3/4 cup cold water and lemon juice. When set, add rhubarb, cream cheese and banana. Turn into 6 cup mold or 9 x 13-inch pan.
Preheat oven to 350°. Boil squash and onion approximately 30 minutes or until tender. Drain and mash with fork. Add egg. Mix well. Add the remaining ingredients. Mix thoroughly. Put into a 1 1/2-quart baking dish. Bake 50 minutes or until set.
Preheat grill. Place fish on sheet of aluminum foil. Spread melted margarine over fish, then sprinkle paprika on top. Cook for 8 to 10 minutes.
Add gelatin to boiling water. Stir until dissolved. Add frozen strawberries. (Do not thaw.) Add pineapple. Chill about 3 hours.
Preheat oven to 425°. Grease an eight inch skillet and place in oven to heat. Beat egg in mixing bowl, add remaining ingredients, beat well. Pour batter into prepared skillet. Bake for 20-25 minutes or until golden brown.
Bake cake in 13 x 9-inch pan. Remove from oven. Poke holes at once down through cake with wooden spoon handle at 1-inch intervals. Only after poking holes, combine pudding mix with sugar in large bowl; gradually stir in milk. Then beat at low speed not more than 1 minute.
Combine crumbs and margarine. Line 9 x 13-inch pan with mix. Save some for top. Blend cream cheese, sugar and vanilla. Whip Dream Whip and milk and fold into cream cheese mixture. Spread half over crumbs and top with pie filling. Add remaining cheese mixture and top with crumbs. Chill well.
Mix all ingredients together and bake in an uncovered stainless steel roaster pan until the thickness desired, about 2 hours at 325°. Stir about every 30 minutes. Can the butter in hot, scalded jars and hot pack 15 minutes.
Mix first 6 ingredients well. Then form in small balls. Layer in a 9 x 13-inch pan.
Prepare the pie shell, folding overhang of pie crust under. Press about 18 pecan halves into pie crust edge at 1/2-inch intervals. With floured, 4 tined fork, press edge of pie crust to pie plate between every 2 pecan halves. Refrigerate. Start heating oven to 325°. In saucepan, combine the sugar, salt and corn syrup; simmer until sugar dissolves.
Combine the ingredients. Put in cold oven. Turn oven to 400°. Check in 45 minutes. If browning too much on top, cover with foil. Should be ready in 60 minutes.
Bake cake. Make your Jell-O following Jell-O directions. While cake is warm, pour Jell-O over cake after punching holes in the cake with a fork. Chill.
Mix peaches, tapioca and sugar. Add lemon juice or Fruit-Fresh. (This mixture can be frozen at this point for later use.) Place peach mixture in pie pan or baking dish.
Cook macaroni in a large pot of rapidly boiling salted water until tender but still firm, about 10 minutes. Drain in a colander and rinse under cold running water. Drain well.
Mix all ingredients and bring to a boil. Immerse fully cooked chicken in sauce and boil for approximately 5 minutes.
In skillet brown rice in butter. Add mushrooms, with liquid, remaining ingredients and 1/4 cup water. Turn into 1 1/2-quart casserole. Bake covered at 350° for 55 minutes. Fluff with fork. Bake uncovered 5 minutes. Serves 6.
In skillet saute beef until brown. Drain and season with salt and pepper. Stir in spaghetti sauce. Cook lasagna noodles according to directions on package. Drain and separate noodles.
Fry bacon until crisp; drain. Return 4 tablespoons fat to skillet. Add flour, salt, celery and onion; cook gently. Add sugar, vinegar, water and pepper; bring to a boil.	Add potatoes and diced bacon. Pour into a 3-quart baking dish and bake in a 350° oven for 30 minutes. Serves 12.
Preheat oven to 400°. Knead for a few minutes. Stretch and pat dough onto cookie sheet. Dough may resist but eventually will relax. Cover and let rise for 15 minutes. Pat and stretch over sides (will shrink back a bit). Brush dough with olive oil. Press garlic cloves and spread over dough. Sprinkle Parmesan and Mozzarella cheese over dough. Bake for 12 to 15 minutes or until lightly brown. Cut into long strips and serve with pizza sauce for dipping.
Cook broccoli 5 minutes and drain. Combine all ingredients. Bake at 400° until done and browned off.
Mix all ingredients in bowl and beat about 3 minutes. Pour in greased 9 x 13 oblong pan or bake in 3 round cake pans. Bake at 325° until done.