HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare and bake mix according to package directions. Pour into a 13 x 9 x 2-inch pan. After 15 minutes in oven, remove and sprinkle on nuts, sugar and cinnamon. Pour melted butter or margarine over mixture. Continue baking until done, 15 to 20 minutes. Yields 14 portions.
Drain peas; add remaining ingredients. Refrigerate in covered container for at least 24 hours. Remove garlic bud. Will keep 2 weeks. Great for New Year's.
Blend salt and flour in bowl, adding water, little at a time. Knead dough 7 to 10 minutes until firm. Place in plastic bag to keep from drying out.
Mix all ingredients together at one time. Shape into a ball. Roll in chopped pecans. Refrigerate.
In a small bowl, finely mash the banana. Add sour cream, sugar, poppy seed, lemon juice, mustard and salt. Chill for at least 30 minutes. Arrange salad greens and fruit on a platter or individual salad plates. Serve with dressing. Yields 1 3/4 cups.
Fold pudding into Cool Whip until well blended. Add remaining ingredients; mix well. Chill for at least 2 or 3 hours (can also sit overnight). Just before serving, add 1 cup chopped maraschino cherries.
Mix apricot and mustard, brush over chicken to coat. Bake at 350° for 1 hour. Cook rice as directed, also cook vegetables. Place rice on platter, put chicken on top of rice. Pour chicken juices on top. Place vegetables around rice.
Mix cocoa and sugar in saucepan. Blend in evaporated milk. Add butter and salt. Stir until boiling. Remover from heat and add vanilla. The more the sauce is stirred, the smoother it is.
Cover bottom of flat, greased baking dish with chipped beef, snipped with kitchen shears. Arrange breasts over chipped beef. Mix soups and sour cream; pour over all. Cover and refrigerate overnight. Bake at 275°, uncovered, for 3 hours.
Cook in top of double boiler and stir constantly. When thickened, take off and add salt and red pepper.
Stir fruit and nuts to mix. Sprinkle flour over fruit and nuts and mix well to separate fruit. Add sweetened condensed milk and mix thoroughly with wooden spoon. Grease loaf pan, line with brown paper, then grease the brown paper. Spoon batter into pan, packing to fill evenly. Put small pan of water in oven while baking cake. Bake at 325° for 1 hour. Remove from pan and place on rack. Cool slightly before removing brown paper. When cake is cool, wrap tightly in heavy foil. Keeps and freezes well.
Fry bacon until golden brown. Add onions, potatoes, salt, pepper and water. Cover and cook over moderate heat 5 to 10 minutes. Add the	boned fish. Cover; continue cooking until potatoes are done, about 10 to 12 minutes.	Add the milk and heat thoroughly. Thicken slightly with flour and water mixture.
Beat together the half and half, oregano, garlic and eggs. In pastry crust, place pepperoni and Mozzarella. Pour egg mixture over them. Bake at 375° for 40 minutes. Spoon hot pizza sauce over each serving. Serves 4 to 6.
Soften cream cheese at room temperature. Beat in large bowl; add chopped onions, beef and Worcestershire sauce. Form into ball. Refrigerated, this will keep several days. Serve with crackers.
Mix ingredients together with a spoon. Do not use mixer. Form into 1 inch balls. Roll in powdered sugar and place on cookie sheet. Bake at 325° for 12 minutes. Cool before removing.
Cook broccoli according to package and drain. Place broccoli in a baking dish. Combine cheese, onion and soup. Spread mixture over broccoli. Top with crushed crackers. Bake at 400° for 15 to 20 minutes.
Combine flour and salt. Melt margarine. Dip each chicken piece in margarine; dredge in flour mixture. Place chicken in a 13 x 9 x 2-inch baking pan, lined with foil. Bake at 400° for 20 minutes. Spoon 1/2 the glaze over chicken; bake 10 minutes longer. Spoon remaining glaze over chicken; bake 20 minutes longer, or until tender. This may be baked ahead and reheated at serving time.
Cook and drain spaghetti. Add the butter, Parmesan cheese and eggs. Put in a 9-inch pie plate. Sprinkle top with Mozzarella cheese, then add spaghetti sauce. Sprinkle more Parmesan cheese on top and bake about 1/2 hour at 350°. Let set a few minutes before cutting in wedges to serve.
Melt margarine in baking pan or dish. Combine flour, sugar, milk and vanilla. Pour over melted margarine in pan or dish; do not stir. Drop strawberries into batter; again, do not stir. Bake at 350° until done. Good hot or cold.
Stir Tabasco into salad oil in large skillet. Heat. Add onion, thinly sliced potatoes and fry covered, turning occasionally until potatoes are tender and golden. Sprinkle with salt. Yields 6 servings.
Heat oven to 350°. Mix all ingredients, except buns. Fill buns with tuna mixture. Place each sandwich on square of aluminum foil; fold foil over sandwich and seal securely. Place on baking sheet. Bake 20 minutes or until heated through.
Put potatoes and onions in a baking dish. Mix in a bowl soup, milk and pimento cheese. Pour this over potatoes and onions. Bake at 350° for 30 to 45 minutes or until tender.
Mix beef, bread crumbs, egg, milk, onion and salt. Brown mixture; drain. Add garlic, flour, oregano and basil. Stir in tomato paste and tomato soup. Heat to serving temperature. Cook spaghetti according to package directions; toss with melted margarine and add to casserole dish. Pour beef mixture; top with cheese. Bake until brown in a preheated 350° oven. Serve hot.
Heat oil in heavy large saucepan over medium heat. Add onion and saute until golden. Add garlic and stir 2 minutes. Add 6 cups water, lentils, carrots, mushrooms, celery, bay leaf and rosemary and bring to boil. Reduce heat to medium, cover and simmer until lentils and vegetables are tender, adding more water if soup is too thick, about 45 minutes. Discard bay leaf. Add tomatoes and simmer 5 minutes. Season to taste with salt.
In large skillet, brown chops in oil over medium heat. Remove chops; saute onions and green peppers in oil. Stir in tomatoes, water, seasonings, rice and 1 cup cheese. Add chops; cover and simmer 30 minutes, stirring occasionally. Top with remaining cheese; cook until cheese melts.
Whisk together eggs and sugar in a large bowl. Add margarine, cocoa, flour, salt and vanilla, stirring until blended. Stir in pecans and spoon into lightly greased 9-inch pie plate. Bake at 350° for 25 to 30 minutes.
Boil beets until tender; peel. Slice and set aside (if small leave whole). Mix all other ingredients and bring to a boil. Add cooked beets and simmer 15 minutes. Pack in sterile jars and cover with liquid. Seal at once. Yields 8 pints.
Mix all ingredients together and cover with cheese. Bake at 350 degrees for 15-20 minutes or until cheese melts.
Preheat oven to 375°. Beat cream cheese until smooth. Add sugar and mix thoroughly. Add eggs, one at a time, beating until well blended. Stir in lemon juice and vanilla. Line muffin pans with paper baking cups, then place one wafer cookie in each cup. Fill cups approximately 2/3 full. Bake 15 to 20 minutes or until set. Top with pie filling. Chill until serving time. Makes 20 cheese cakes.
Combine first four ingredients and blend. Spread between slices of bread or croissants, topping with lettuce leaf. Makes 4 sandwiches.
Cook macaroni until done. Rinse and drain well. In a large bowl, with macaroni, add remaining ingredients. Refrigerate.
Combine milk and eggs. Pour over bread cubes. Add remaining ingredients and stir. Pour in 8-inch round baking dish. Bake at 350° for 35 minutes or until knife inserted in center comes out clean.
Beat egg whites, salt and cream of tartar in small mixer bowl until soft peaks form. Gradually add sugar; beat until stiff peaks form. Gently fold in morsels, 1/3 at a time. Drop by level tablespoonfuls onto greased baking sheets. Bake in preheated 300° oven for 20 to 25 minutes until meringues are dry and crisp; cool for 2 minutes. Remove from baking sheets; cool completely on wire racks. Store in airtight containers. Makes about 5 dozen cookies.
In bowl 1, mix by hand, melted butter, 10x sugar and cream cheese until smooth. In bowl 2, mix milk and pudding together. Combine with bowl 1. Fold Cool Whip into bowl 1 and 2 mixture. Crush Oreos by hand or by food processor until finely mixed. Put 1/2 to 3/4 of cookies in bottom of large bowl (or a flower pot). Add bowl 1 and 2 mixture and put remaining Oreos mixture on top. Refrigerate until firm. Don't forget a flower if served in a flower pot; also the gummy worms. If served in a flower pot, reserve one whole Oreo to cover the hole in bottom of pot so the dirt doesn't run out.
Combine ground beef and spaghetti sauce. Combine egg and cottage cheese. Layer half of the ground beef mixture, the dry noodles, the cottage cheese mixture and the Mozzarella cheese in the slow cooker. Repeat layers. Cover. Cook on high 4 to 5 hours or on low 6 to 8 hours.
Melt butter in small pan. Add milk, sugar and salt, then egg. Keep at right temperature for the yeast, a little hot to the touch. Add powdered yeast; stir well and let sit for 4 minutes. Beat in flour to a very stiff dough. Beat and beat some more. Add raisins. Let rise until double in volume. Knead and shape into 30 medium balls (or smaller, if you prefer) and let rise again. Brush with egg mixed with 1 tablespoon milk and bake at 400° for 10 to 15 minutes. Serve fresh, as is, or with jam or cut in half, buttered with jam or cheese.
Sprinkle each side of brisket with celery, onion and garlic salt. Then pour over liquid smoke. Place in refrigerator, covered, to marinate overnight. When ready to bake, sprinkle with salt, pepper and Worcestershire sauce. Cover and bake at 275° for 5 hours. Uncover and add barbecue sauce. Continue baking 1 hour. Remove meat from pan and let cool 1 hour. Add water to sauce in pan.
Cream shortening and sugar. Stir in egg. Sift flour, baking powder and salt together. Add milk and vanilla. Chill in refrigerator for 1 hour. Roll and cut out or drop from spoon and flatten. Bake at 350° for 7 to 9 minutes or until golden brown.
Cream shortening and sugar until fluffy. Stir in vanilla. Add eggs; stir in dry ingredients. Add to creamed mixture. Stir in oats and coconut and add to mixture. Bake in greased pan for 10 to 15 minutes at 350°.
Slice enough cucumbers (with or without peels) to fill a 1 gallon container. (I use a 4-quart ice cream pail and fill to 1 1/2-inches from top.) Add onions and green pepper, adjusting to taste. Stir salt into water until dissolved, then pour over cukes. Let sit on counter for 1 hour, tossing cukes after 30 minutes. Drain, but do not rinse.
Melt chocolate pieces and butter. Remove from heat and blend in egg or Egg Beaters. Stir in confectioners sugar, nuts and marshmallows. Blend well. Shape into balls. Roll in Angel Flake coconut. If you like, you can tint coconut any color.
Thaw spinach; rinse and squeeze dry. Add soup mix to sour cream and mayonnaise; mix together well. Add spinach, water chestnuts and onions. Stir together well. Chill several hours. Serve with crackers.
Combine pimento cheese with cream cheese. Let stand at room temperature until soft. Add this to Cool Whip. Add pineapple chunks, mandarin oranges, marshmallows and walnuts. Let stand in refrigerator several hours or overnight.
Fold sugar into eggs gradually. Add cream of tartar to egg whites, while beating. Add nuts and chocolate chips. Preheat oven to 450°. Drop by teaspoonfuls on ungreased cookie sheets. Turn oven off and place cookies inside and forget about until cookies and oven are cool. Overnight is great!
Freeze roast, then shave thin. Cook meat until brown, then add all ingredients. Simmer until done. Stir often. Serve with rice.
In a bowl, combine the first seven ingredients. Combine egg yolks and vanilla; stir into dry ingredients. In a small mixing bowl, beat egg whites until stiff peaks form; fold into batter. Fill greased and floured muffin cups two-thirds full. Cover the muffin tin tightly with heavy-duty aluminum foil. Bake at 275° for 1 hour. Uncover; top each fruitcake with cherries. Bake 5 minutes longer or until a toothpick inserted near the center comes out clean. Cool for 5 minutes. Run a knife around the edges of each cup; remove to a wire rack to cool completely. Yield: 1 dozen.
Boil water with sugar for 10 minutes. Add Jell-O and dissolve. Let cool. Add remaining ingredients.
Mix together; roll into balls the size of walnuts. Chill on a cookie sheet until firm. Dip balls into 1 large package of melted chocolate chips, then chill.
Heat butter, brown sugar and corn syrup in a saucepan until the butter melts and the mixture is smooth, stirring constantly. Pour into a 9 x 13-inch baking dish. Cut the bread into 1 inch thick slices. Trim the crust from each slice. Arrange the bread in the prepared baking dish, cutting some of the bread into pieces so the entire bottom surface of the dish is covered. Beat the eggs, Half & Half, vanilla, Grand Marnier and salt in a bowl using a whisk. Pour over the bread. Chill, covered for 8-12 hours. Uncover and bring to room temperature. Bake at 350° on the middle oven rack for 40 minutes or until the bread is puffed out and the edges are golden brown.
Heat oven to 350°. Grease and flour a 13 x 9-inch pan. Mix first three ingredients until crumbly. Set aside 2/3 cup. Add to remaining mixture the water, oil and eggs. Beat for 2 minutes at high speed, scraping bowl frequently. Pour into prepared 9 x 13-inch pan. Sprinkle reserved crumbled mixture over the batter. Then sprinkle with the chocolate chips. Bake 40 to 45 minutes. Cool completely before serving.
In a large skillet, melt butter and brown meat. Stir in remaining ingredients. Pour into a 2 1/2 quart casserole dish. Bake at 350 degrees for 20 minutes.
Brown meat, then drain. Lay hamburger in baking dish. Layer cooked potatoes, cream of mushroom, onion and then Cheddar cheese. Bake at 300° for 10 to 15 minutes.
Take dressing mix, margarine and enough chicken broth to make mix moist. Layer in greased casserole dish. Second layer: mayonnaise, cut chunks of chicken, chopped onion, salt and pepper to taste. Mix eggs and milk; pour over other ingredients. If making ahead, refrigerate. Before baking, pour can of cream of chicken soup over and spread evenly. Garnish with cornflake crumbs. Bake at 350° for 45 minutes.
Spread pecans on pan. Melt butter; pour over nuts. Bake at 225° for 1 hour. Stir occasionally. Remove from oven and salt.
Cook chicken and remove from bones. Cook broccoli. Lay slices (pieces) of meat in baking dish. Lay broccoli over meat. Mix creamed chicken soup and mayonnaise. Pour over broccoli. Sprinkle with curry powder and lemon juice. Sprinkle with grated sharp cheese. Bake at 350° for 35 to 45 minutes.
Mix boiling water, soda and dates. Cool. Add eggs, sugar, flour, salt and nuts. Bake in 2 loaves at 350° for 55 minutes.
Brown ground beef and onion; drain. Stir in sauce mix, water, bay leaf, salt, pepper and tomatoes (with liquid). Heat to boiling, stirring often. Reduce heat, cover and simmer, stirring occasionally, for 10 minutes. Stir in noodles and vegetables. Cover; cook 10 minutes longer. Preparation time: 30 minutes.
Combine margarine, sugar, milk, dates and nuts. Cook over low to medium heat for 6 minutes. Add Rice Krispies. Mix thoroughly and cool slightly. Roll into balls. Roll balls into powdered sugar as you make them. Can be frozen!
Put juices of fruit in a saucepan and bring to a boil. Put pudding in this and cook until well dissolved; let cool. When cool, add to the fruits and mix well.
Brown hamburger and onion, then drain well. Add remaining ingredients and simmer for 1 to 2 hours. Serve with cornbread.
Make layers of bread cubes in bottom of well-buttered casserole (or Pyrex). Cover with half of the grated cheese and all of the meat. Add remaining bread cubes on top and sprinkle remaining cheese on top. Mix eggs, butter, milk and salt in dish and pour over casserole. Refrigerate overnight. Bake at 300 degrees for 45 minutes or until bread is slightly browned. Casserole freezes well (unbaked) for 3 months. Serves 8-10.
Saute mushrooms and onion in butter. Add rice and water and bouillon cubes. Cook for 15 minutes or until rice is done.
Cut baked potatoes in half. Scoop out insides. Reserve shells. Beat potatoes and butter until creamy. Beat in milk. Stir in onion, salt and pepper. Spoon into reserved shells. Sprinkle with cheese. Arrange in baking dish. Bake at 375° for 20 to 25 minutes, until heated through. Sprinkle with paprika and serve.
Combine whipped cream and salad dressing in a large mixing bowl. Add sugar, orange juice and fruits. Cover and freeze.
Beat butter, cream in the sugars and add eggs. Stir in vanilla, syrup and peanut butter. Add oats, chips and M&M's. Form cookies in regular or monster size. Bake in 350° oven for 12 minutes.
In a small bowl, beat cream cheese, brown sugar and vanilla until smooth. Stir in chopped nuts. Serve with apple wedges.
Prepare macaroni and drain. Preheat oven to 350°. In large bowl, combine all ingredients. Mix well; turn into greased 2-quart baking dish. Cover and bake 30 to 35 minutes. Makes 6 servings.
Cream shortening and sugar. Add well-beaten egg, molasses and hot water. Add sifted dry ingredients. Pour into well-greased baking pan. Bake at 325° for 45 minutes.
Cook onion in butter. Add potatoes and chicken broth. Cover and simmer for 10 to 15 minutes. Add milk and cream. Heat through.
Melt butter in skillet and saute onion, celery, parsley and mushrooms. Pour over bread cubes in a very large mixing bowl. Add all seasonings and toss together well. Pour in enough broth to moisten; add beaten eggs and mix together well. Pack lightly into crock-pot. Cover and cook on High for 45 minutes, then reduce to low for 4 to 8 hours.
Place first 6 ingredients in large saucepan with enough water just to cover. Bring to boil, then lower heat. Continue cooking until water is reduced. Remove chicken and shred. Arrange flour tortillas on a large tray. Top each tortilla with chicken, Cheddar cheese and cream cheese. Top with another flour tortilla. Press gently together. Bake at 325° until cheese melts. Do not overbake or they will become hard. Cut each tortilla into 4 equal pieces. Top with salsa and serve.
Preheat frypan. Melt butter. Add onions and saute until almost tender. Add remaining ingredients, except broth. When well blended, transfer to soup pan. Add beef broth. Continue to cook on low heat for about 30 minutes. To serve, place toast round in soup bowl and sprinkle with cheese. Pour soup into bowl. Serve immediately.
Grease 9 x 13-inch pan. Spread nuts and coconut in the bottom of the pan. Mix cake mix as directed on box. Pour cake mix over the nuts and coconut. Melt margarine and cream cheese together in microwave. Add powdered 4x sugar. Spread over the cake mixture and cook all at 350° for 25 to 35 minutes.
Mix all ingredients together. Serve with chips or fancy crackers. Makes 10 to 12 servings.
Cream together margarine, sugar, vanilla and flour. Spread onto a cookie sheet. Bake at 350° for 20 minutes or until lightly brown. Remove from oven and pour chocolate chips over the top. After slightly melted, spread with a knife and top with nuts. Cut into squares after cooled.
Put undiluted cream of chicken soup in a bowl; stir in sifted flour, small amount at a time, until dough is thickened but still wet. Pour mixture out onto floured board. Work in just enough flour to be able to handle. Roll out thin and cut into strips. Drop into boiling chicken broth. Cook until done.
Combine all ingredients. Top with almonds and bake at 450° for 30 to 40 minutes.
Bread cutlets in crumbs and cheese. Lay in baking dish. (Save leftover crumbs.) Melt butter and saute onion until tender. Mix in flour, then pour milk in all at once. Cook (stirring) until bubbly. Cook 1 minute longer. Add drained spinach and ham to sauce. Spread on top of cutlets. Cover with leftover crumbs and bake at 350° for 40 to 45 minutes. Serves 6 to 8.
Preheat oven to 375°. In medium skillet, combine soup mix and meat. Brown well and drain. Blend in cheese.
Lightly brown meat. Add onion; cook until tender. Add seasoning, beans and soup. Pour into greased 1 1/2-quart casserole. Mash hot potatoes; add milk and egg. Add seasoning. Drop in mounds over meat. If desired, sprinkle with 1/2 cup of shredded process cheese. Bake at 350° for 25 to 30 minutes.
Saute onion, pepper and mushrooms until soft. Heat soup and milk on top of onion and pepper until warm. Layer in dish: 4 strips lasagna, 1/2 chicken, 1/2 cottage cheese, 1/2 Cheddar, 1/2 Mozzarella, 1/2 Parmesan and 1/2 chicken sauce with pepper and onion. Repeat. Sprinkle with paprika. Bake at 350° for 45 minutes. Let set 15 minutes before serving.
Mix together shortening, sugar, egg and vanilla. Blend together. Sift flour, soda and salt together. Stir into first mixture. Add Heath bars. Blend well into dough. Drop rounded teaspoonfuls onto cookie sheet 2-inches apart. Bake at 375° for 8 to 10 minutes. Cool slightly before removing from baking sheet.
Grease 10-inch casserole; line with peaches. Cream margarine and 1/2 cup sugar. Mix together flour, baking powder and salt. Add to creamed mixture alternately with milk and vanilla. Spoon over peaches. Mix remaining 1 cup sugar with water; bring to boil and stir until sugar completely dissolves. Pour over batter. Bake at 350° for about 1 hour or until top browns.
Combine enchilada sauce, soup, chopped onion and garlic salt. Put a thin layer of corn chips on the bottom of a greased 1-quart baking dish. Add a layer of chopped chicken. Add another thin layer of corn chips and another layer of chicken. Cover with sauce. Top with cheese. Bake approximately 30 minutes in a 350° oven. Leftover chicken can be substituted for the chicken breasts and would be a good way to use leftovers.
Mix these ingredients together. Dissolve 1/2 pack gelatin in 1/4 cup hot water. Add to cheese mixture. Add 1 1/2 cups raisins. Refrigerate until firm. Cover with slivered almonds.
In a large bowl, mix sugar and oleo until creamy. Add buttermilk and eggs. Beat thoroughly. Add soda, baking powder and salt. Mix well. Add vanilla. Add flour to make a stiff dough.
Microwave all ingredients in medium microwave-safe bowl on High 2 1/2 to 3 1/2 minutes or until smooth, stirring every minute.
Combine flour, salt and pepper in a paper bag. Drop the chops in and shake until each chop is coated with flour. Heat oil in a heavy skillet with garlic. Add chops and brown on both sides. Drain off fat. Mix mushroom soup with paprika, salt and marjoram, and pour over chops. Cover and cook, stirring occasionally over low heat, about 20 minutes. Makes 6 servings.
Dissolve sugar and Kool-Aid in water, add pineapple juice. Add ginger ale just before serving. Serves 80 people.
Toss together in microwave-safe bowl all the ingredients except bacon. Top with bacon. Cover tightly with plastic wrap; prick several holes in the top. Cook on High power for 15 minutes, rotating twice during cooking. Uncover carefully and toss lightly before serving. Serves 6.
In a large skillet, saute chicken and onion until chicken is no longer pink and onion is tender. Drain.
Melt butter; add chopped onion. Cover; cook over medium heat for 5 minutes. Add frozen spinach; add milk. Cook 5 to 7 minutes. Add cheese.
Mix all ingredients together. Drop by spoonfuls on greased cookie sheet. Bake 6 to 10 minutes at 350°.
Cook spinach; drain well. Fold flounder in small bundles. Arrange in shallow 6-cup baking dish. Pour over water and lemon juice; sprinkle with salt and pepper. Cover tightly. Bake at 350° for 15 minutes, or until fish flakes easily. Remove from oven; drain cooking liquid into measuring cup (should be 3/4 cup). Heat in saucepan. Combine milk and flour; mix well. Cook over moderate heat, stirring constantly, until thickened. Spread drained spinach around fish; pour sauce over and top with cheese. Bake at 425° until sauce bubbles.
In 2-quart saucepan, over high heat, heat 2/3 cup water to boiling. Stir in rice. Heat to boiling. Reduce heat to low, cover and simmer 20 minutes or until rice is tender and all liquid is absorbed.
Cream shortening, sugars and eggs. Mix with dry ingredients. Add coconut, oatmeal, vanilla and chocolate chips. Make into a ball the size of a walnut. Press on greased baking sheet. Bake at 350° for about 10 minutes. Yields 7 dozen.