HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix dry ingredients, make a hole in center and pour in all liquid ingredients. Mix all thoroughly by hand. Pour into 2 greased and floured loaf pans. Bake at 325° to 350° for 1 hour.
Preheat oven to 350°. Grease casserole dish. Cook rice. Put in casserole dish. In a pan, add cream of chicken soup, onion soup mix, water and butter. Cook until all ingredients are mixed. Put chicken on top of rice and add ingredients from pan. Cook, covered, with foil for 45 minutes to 1 hour.
Mix sugar, cornstarch, cocoa and salt into saucepan. Slowly stir in milk. Cook over medium heat, stirring all the time until mixture thickens. Stir and cook 3 minutes longer. Stir in vanilla. Serve over hot biscuits.
Whip pudding and milk until blended. Pour over cream cheese mixture. Chill 20 minutes. Spread on remainder of whipped topping (2 cups whipped). Chill overnight.
Combine pie filling, milk, butter and chips in saucepan. Cook and stir over medium heat until mixture comes to a full bubbling boil. Remove from heat and cool 5 minutes. Stir twice and pour into pie shell. Refrigerate for 3 hours.
Into a glass 9 x 12-inch pan, put ingredients in order, in layers. Do not combine. Bake at 350° for 30 minutes. Cool. Cut into squares.
Mix sugar, flour, baking powder, soda and butter like pie crumbs. Then beat the eggs in a cup and fill the cup with milk. Cook apricots until soft and add sugar or honey to sweeten. Let cool and spread one side of cookie with filling and top with other cookie dough. Bake at 350° for about 10 minutes.
Fill a bowl 1/4 with milk; put aside. Fill a bowl 1/4 with sesame seed; put aside. Mix all remaining ingredients in a large bowl until it becomes a good consistency for molding.
Slice onions in 1/2 inch rounds. Separate each ring, using the largest ones. Soak for 1 hour in sweet milk. Mix flour, salt, oil and water until smooth. Fold in stiffly beaten egg white. Dry onion slices. Dip in batter and fry until a golden brown and the onion is tender.
Brown steak in hot oil in skillet until both sides are medium brown. Place meat in large baking pan. Add concentrated soup and fill up each soup can again with water. Pour over meat. Add bay leaves, salt and pepper and sliced onions to pan. Cover tightly and cook for 1 hour.
Trim all fat from meat and	cut in serving pieces. Pound to	tenderize. Fry meat in shortening until brown. Do not salt meat. Mix	together the gravy mix and dry onion soup mix.	Place 1 layer of meat in pan and sprinkle with half of the dry mixture. Add remaining meat and sprinkle with remaining gravy and onion soup mix. Pour 2 1/2 cups water over and cover tightly. Bake at 325° for 3 hours.
Soak bread in milk until it soaks up all it will hold. Mix bread, ground beef, onion, salt, egg and half of tomato paste. Shape into loaf. Top with rest of paste and bacon strips. Bake at 350° for 45 minutes to 1 hour.
Husk corn. Rinse well. Roll each ear of corn in 1 paper towel. Seal tightly. Cook in microwave on High, allowing 3 minutes for each ear. (Do not dry corn before wrapping.)
Melt butter and cheese together. Pour over the carrots. Sprinkle with Ritz crackers, crumbled. Bake at 325° for 20 minutes.
Place brisket in large cooking bag. Sprinkle contents of soup mix and pour on liquid smoke over brisket. Close bag and puncture holes in top. Place in large roasting pan and cook at 250° for 8 hours. (It cooks while I sleep.)
Combine the first 8 ingredients. Add the ground beef and mix. On foil, pat meat out to a 10 x 12-inch rectangle. Arrange slices of ham on top. Cover with the shredded Mozzarella cheese. Starting from wide end, carefully roll up meat, using foil to lift. Place, seam side down, in a 9 x 13-inch pan and bake at 350° for 1 1/4 hours. Cut sliced Mozzarella cheese diagonally; place on top of meat roll and return to oven until it is melted.
Cook the spaghetti in boiling salted water and drain when cooked thoroughly. Set aside. Saute the beef in 1 1/4 teaspoons butter until brown. Add tomato sauce with salt and pepper. If you use a commercial tomato sauce, add 1 teaspoon chopped basil, 1 teaspoon oregano and 1 tablespoon parsley in addition. Mix well with meat and let simmer for 10 minutes.
Dissolve yeast in warm water. Stir in scalded milk, sugar, oil, baking powder, salt, eggs and 2 to 3 cups flour. Beat together until smooth. Continue to mix remaining flour until dough is easy to handle.
Mix jello with hot water. Let cool and thicken, almost jell. Add the balance of the ingredients. Include horseradish if you like it; stir well. Pour into a 9 x 13-inch pan or leave in a casserole dish. Refrigerate to set. May be cut into squares and served on lettuce or left in a casserole and passed.
Combine sugar and corn syrup in a 2-quart saucepan. Bring to a boil; remove from heat. Blend in peanut butter and cereal. Pour mixture into buttered cookie sheet. Spread smooth. Allow to cool.
Place melted butter in casserole dish. Stir in onion and saute. Combine other ingredients except spices. Sprinkle spices on top. Bake in microwave 12 to 15 minutes.
Clean fresh mushrooms. Simmer mushrooms in 1/4 pound butter with small chopped onion for 3 minutes. Add a bottle of cooking sherry and simmer about 5 minutes to heat through. Serve warm.
Combine first 4 ingredients in small bowl. Combine egg and milk in a second bowl. Combine next 5 ingredients in a third bowl. Dip fillets in flour, shake off excess. Dip in egg, then crumb mixture. Press crumbs on firmly. Heat margarine in skillet on medium heat. Pan fry fillets until golden, about 2 minutes on each side.
Line bottom of large baking dish with cake pieces. Stir boiling water into gelatin in medium bowl for 2 minutes or until completely dissolved. Stir in cold water. Pour over cake pieces. Top with strawberries, reserving several for garnish, if desired. Pour milk into large bowl. Add pudding mix. Beat with wire wise for 1 minute. Spread evenly over cake pieces and strawberries. Let stand for 5 minutes. Spread whipped topping over pudding. Refrigerate for 4 hours or until set. Garnish with reserved strawberries.
In large mixing bowl, beat cheese until fluffy. Gradually beat in condensed milk. Add 1/3 cup lemon juice and vanilla. Pour into crust. In medium saucepan, combine sugar and cornstarch. Mix well. Add water and remaining lemon juice. Add blueberries. Bring to a boil. Reduce heat and simmer 3 minutes or until thick and clear. Cool 10 minutes. Spread over pie. Chill 3 hours until set. Refrigerate leftovers.
Preheat oven to 350°. Line 8 x 8 x 2-inch pan with aluminum foil. Spray with nonstick cooking spray; set aside. In large bowl, combine flour, sugar, cinnamon, baking powder and salt. Stir in chopped fruit. Add eggs, oil and orange juice. Stir until well blended. Spread batter into foil-lined pan. Sprinkle sunflower seeds evenly over top. Bake until wooden pick inserted in center comes out clean, 20 to 25 minutes. Cool in pan on wire rack. Lift foil by ends onto cutting board. Fold back edges of foil and cut into 3 x 1-inch bars. Wrap individually in foil and freeze. Makes 24 bars.
Cut sausage into 1-inch pieces. Put in large pot with 1 cup of water and boil until water evaporates and sausage browns in its own grease. Add onion and saute 1 or 2 minutes. Add potatoes and 5 cups of water. Season with salt, pepper and parsley flakes to taste. Bring to a boil. Reduce heat, cover and simmer for about 45 minutes or until potatoes are tender. Serve over rice.
Dissolve gelatin in boiling water and add frozen strawberries. Stir occasionally until thawed. Add pineapple and diced bananas. Pour half in 8 x 8 x 2-inch or 9 x 11-inch pan. Chill until firm. Spread sour cream evenly over layer. Carefully ladle remaining semi-set jello on top. Chill until firm.
Mix all above ingredients. Bake in 350° oven for 45 minutes or bake for 25 minutes in 350° oven, freeze, then bake 25 minutes in 350° oven day of serving. Serves 12 to 14.
Thaw fish, if frozen. Cut in servings. Melt butter. Add lemon juice and onion to butter. Mix. Let stand 2 to 3 minutes. Dip fish in to cover all over. Arrange fish in a greased foil-lined shallow pan. Pour remaining mixture over fish. (May be seasoned with salt and pepper, if desired.) Sprinkle with paprika. Bake until fish flakes with a fork. Cooking time: 25 to 30 minutes at 350°.
Mix all ingredients together. Place in long baking dish and bake at 350° for 1 hour.
In a mixing bowl, beat together the butter and sugar until light and fluffy. Beat in the eggs. Stir in the flour and combine all the ingredients to form a soft ball. Add the chocolate and gently stir through to give a marble effect. Wrap the dough in a plastic bag and chill in the refrigerator for 30 minutes.
Spread mustard on both sides of chicken. Spread margarine on one sheet of phyllo. Place second sheet of phyllo on top of first and spread with margarine. Place breast half in one corner of phyllo. Fold corner over breast, then fold sides over and roll breast up in sheets to form a package. Place in large, ungreased baking dish. Repeat with remaining breasts and phyllo sheets. Brush packets with margarine. At this point, the dish may be tightly sealed and frozen. Thaw completely before baking. Bake at 375° for 30 minutes or until golden. Serve hot.
Prick the bottom and sides of prepared pie shell. Bake in a 400° oven until golden. Make sure the squash is mashed. Mix squash with remaining ingredients. Pour into hot pie shell. Dust with cinnamon and serve with a green vegetable or tossed salad for main dish.
Mix all together and let stand for at least 20 minutes. Can be made the day before. Serve with party rye or stoned wheat thins.
Boil water, vinegar, salt and sugar. Pour over cucumbers that have been packed with dill in quart jar. Seal.
Cream Crisco and sugar. Add eggs; beat. Sift flour, cocoa, baking soda, baking powder and salt. Add flour and milk. Beat well. Add boiling water. Beat until smooth. Bake at 350°.
Drain pineapple. Save juice. Cut chicken into bite size pieces. Shred or chop vegetables. Heat oil in pan or wok. To hot oil, add chicken, a little at a time, fry fast until browned. Add vegetables. Do same as chicken until tender. Add pineapple. To make sauce: Mix juice, sugar, vinegar, soy sauce, paste and ginger. Stir until sugar dissolves. Pour over mixture and simmer for 10 minutes or until done.
In a large bowl, combine all ingredients; toss gently. Serve chilled, if desired. Makes 4 (1 1/2 cup) servings.
Put enough oil in frying pan to cook hash browns and onion together. When brown, set aside. Cook sausage. Scramble the sausage until done and then drain grease from sausage. Return and combine in frying pan potatoes, onion and sausage and then break eggs over top and scramble into mixture. Add 1 1/4 cups of grated cheese to mixture. Pour into casserole dish and put remaining cheese on top. Bake in a 350° oven for about 15 to 20 minutes until cheese melts.
Stew chicken, then cut up. Put in 2-quart greased casserole dish. Mix chicken soup with milk. Pour over chicken. Then add 1 cup broth to stuffing mix; spread over top of casserole. Bake in 350° oven about 45 minutes.
Combine all ingredients and mix well. Chill. Recipe can be doubled. Serve with Fritos.
Brown meat and onion; drain. Add tomato soup, catsup, water, salt and brown sugar. Simmer; stir frequently. Cook noodles by package directions while sauce simmers. Drain noodles and mix with sour cream and chicken soup. Pour noodle mixture into 9 x 13-inch casserole dish. Slice Velveeta layer on top of noodles. Pour sauce on top of cheese. Bake, covered, at 350° for 30 minutes. Uncover and bake another 20 to 30 minutes.
Mix flour and salt. Cut in shortening until mixture is coarse and granular. Mix vinegar and egg to ice water. Add a little at a time, tossing the flour mixture with a fork until all particles are moistened. Do not knead, but press into a ball. Store in refrigerator until ready to use. Makes 4 pie shells.
Combine cornmeal, flour, eggs, buttermilk and vegetable oil. Add enough water to make a soft batter. (Note: Buttermilk makes the batter fluffy so add water to get the batter to the right consistency.) Cook batter in 8-inch skillet (greased or sprayed) in the oven at 400° until browned. Turn out of pan to cool. In large bowl, combine cornbread, torn into small pieces, with buns. Salt and pepper to taste. Add celery, onions and eggs mashed finely. Add enough broth to make soft batter. Pour into 13 x 9-inch dish. Bake at 400° until brown.
Mix all ingredients. Bake in tube pan at 325° for approximately 50 minutes. Drizzle with mixture of 10x sugar and lemon juice.
Break graham crackers where	they are marked, using enough graham crackers to fill cookie sheet. Boil together, over low heat, margarine and sugar, stirring constantly, for 2 minutes.
Heat oven to 425°. Slice okra crossways. Put oil in skillet and get hot. Bread okra with cornmeal and put in hot grease. Salt to taste and stir okra in the oil and set in hot oven. Let brown, stirring occasionally, until done.
Grease 9 x 13-inch pan. Pour 2 cans pineapple with juice in pans. Spread evenly. Sprinkle yellow cake mix over pineapple. Melt butter and pour over cake mix. Sprinkle with chopped nuts. Bake at 350° for 20 to 25 minutes. Refrigerate overnight. Top with Cool Whip to serve.
In skillet, brown ground chuck until color changes and meat is crumbled. Salt and pepper to taste. Cook noodles per directions and drain.
Combine all ingredients and mix well. Serve with chilled cooked shrimp or crab cakes. Makes 1 cup.
Line a cookie sheet with aluminum. Melt oleo in saucepan. Smash up potato chips. Dip chicken in oleo, then roll in chips. Place on cookie sheet; bake for 1 hour at 350°.
Place 3 slices bread in buttered baking dish. Cover with ham and cheese. Add remaining bread slices. Mix the next 4 ingredients together; pour over bread. Refrigerate overnight. Top with cornflakes. Drizzle 1 stick of melted oleo over the cornflakes. Bake for 1 hour at 300°. Serves 8.
Pour 4 cups sugar and 1 large jello in pan; add 4 cups water and bring to a boil. Let	cool and add other ingredients. Serves 32.	To change color, substitute another jello.
Brown ground beef and drain; add spaghetti sauce to meat. Stir in Ragu. Simmer for several minutes; set aside. Add egg noodles to boiling water and boil until tender. Drain in 1 1/2-quart casserole dish. Layer 1/2 noodles, 1/2 ground beef mixture, 1/2 sour cream and 1/2 shredded Cheddar cheese. Repeat. Sprinkle top with Parmesan cheese. Bake at 350° for 30 minutes or until hot and bubbly. Makes 4 servings (can be doubled).
Mix crust ingredients together and press into a 9 x 13-inch pan. Bake at 375° for 8 minutes.
Saute onion in margarine and grease a 9 x 13-inch pan or large casserole. Combine all the ingredients and bake at 350° for 30 to 40 minutes.
Soften cream cheese. Blend in small amount of stiffly beaten cream. Roll cream cheese into the remainder of whipped cream. Mix other ingredients. Put in heart-shaped mold. Freeze until firm. Let stand about 3 minutes to thaw. Serve on lettuce. One recipe serves about 10.
Slowly melt chocolate bars in saucepan over medium heat. Remove from heat. Stir in marshmallows, coconut and walnuts. Drop by rounded spoonfuls onto cookie sheet lined with waxed paper. Refrigerate until firm.
Measure all six dry ingredients into a mixing bowl. Stir to combine. Make a well in the center. Cream butter, sugar and 1 egg until well blended. Beat in second egg. Mix into sour milk and bananas. Pour all at once into well. Mix until moistened. Ignore the lumps! Fill greased muffin pans 3/4 full. Bake in 400° oven for 20 to 25 minutes. Makes 12 muffins.
Preheat oven to 400°. Combine flour, 1/2 cup sugar, baking powder, salt, nutmeg, coriander and allspice. Combine milk, 1/3 cup melted butter and egg. Stir milk mixture into flour mixture until well moistened. Spoon into greased muffin cups. Bake 10 to 13 minutes. Remove from pans. Combine 1/4 cup sugar and cinnamon. Dip tops of muffins into remaining butter and then cinnamon-sugar mixture. Serve warm. These also freeze well.
In a large kettle, place 2 quarts water, the beef, chopped onions and chopped celery. Season to taste. Cook until beef is tender; then remove beef from kettle. Add tomatoes that have been chopped fine and the chopped parsley. Add 2 quarts water and cook for 20 minutes. Then drop homemade noodles in while liquid is boiling rapidly. Cover and cook until noodles are done, about 30 minutes. Drop beef back in kettle to heat before serving.
Shape about 6 balls of potatoes in palms of hands. Roll in flour to cover both sides. Heat butter or margarine in skillet over medium heat. Brown on both sides.
Cut beef into small pieces. Cook in pan with small amount of oil. Cook until medium rare. Add tomatoes, chilies and garlic into blender. Add to meat. Add 1 cup of water or 2 to thicken . Add flour and let boil for 15 minutes on low heat.
Beat egg whites frothy. Add salt and cream of tartar. Beat stiff but not dry. Gradually fold in half the sugar. Sift remaining flour and sugar together and slowly fold into mixture. Fold in flavoring and water. Pour into ungreased angel food cake pan. Jar the pan once. Bake 1 hour at 325°. Remove from oven. Invert pan and let stand until cold.
Mix peanut butter, oleo and sugar well. Roll into eyeball size balls. Melt chocolate and wax (while mixing and rolling first mixture). With a toothpick, pick up the peanut butter balls and roll them in the chocolate, leaving about a dime size circle around the toothpick. Chill and eat.
Grease a baking sheet; set aside. Preheat oven to 425°. To make Raisin Scones, in a large bowl stir together flour, sugar, baking powder, cream of tartar and salt. In another bowl combine margarine, eggs and milk. Make a well in dry ingredients and add egg mixture; stir until well combined and free of lumps. Place a 10-inch circle on baking sheet. With sharp knife, cut dough into 12 wedges.
Combine dry ingredients. Add butter, milk and egg, stirring just until dry ingredients are moistened. Stir in raisins. Shape dough into a ball, then pat out on a floured surface into an 8-inch circle. Cut into wedges. Place on a cookie sheet and bake in a 425° oven for 12 to 15 minutes. Yields 8 to 12 scones.
Mix cake mix, oatmeal, nuts, one egg and oleo until crumbly. Remove 2 cupfuls and reserve for top. Press remaining into 9 x 13-inch pan. Beat frosting, cream cheese and 2 eggs until creamy. Spread over base in pan. Sprinkle reserved crumbs over filling. Bake at 350° for 45 minutes until firm when slightly shaken.
Cook chicken and remove from bone. Keep 1/4 to 1/2 cup broth. Saute onion in butter until tender. Cook rice. Combine chicken, broth, onion and rice with 2 cans soup. Top with stuffing mix and cook in greased casserole dish at 350° for 30 minutes.
Preheat oven to 350°. In a large pot of boiling water, cook noodles until tender; drain. In a large bowl, mix all ingredients together. Coat a 9 x 13-inch baking dish with nonstick vegetable spray. Place noodle mixture in baking dish and cover tightly. Bake for 40 to 45 minutes or until slightly golden around the edges. Serves 8 to 10.
Pour into saucepan, milk, oleo and sugar. Heat until hot but not boiling. Stir in coconut and vanilla. Mix in with fork, oats and cocoa. Mix well and drop by teaspoonful onto cookie sheet. Put into refrigerator until firm.
Bake cake mix by box directions. Let cake cool. Then poke holes in cake. Pour cream of coconut on top, then Eagle Brand, then crushed pineapple, Cool Whip and top with coconut. Refrigerate overnight. Will stay in refrigerator for days.
Heat pineapple with juice. Dissolve Jell-O in pineapple. Mix cream cheese with baby food. Add Jell-O mixture and Cool Whip. Beat altogether and chill.
Boil squash, onions, butter and salt until squash is done. (Do not drain.) Stir in cheese until thoroughly blended and then stir in stuffing. Pour in dish. Bake at 350° for 15 minutes.
Slice peaches with peeling on. Add sugar and vinegar. Cook down real low. Pack hot in jars and seal. Process jars in boiling water bath for 5 minutes.
Fry meat and onion in butter. Add peppers and celery. Let this cook for awhile. Add tomatoes. Mix boiled noodles and heat. Place in baking dish. Dot with butter. Add a little more tomato juice. Salt and pepper to taste. Bake for 1/2 hour in a 350° oven. Serve hot.
Mix all ingredients and cook for 1 1/2 hours at 350° in oven.
Boil potatoes and prepare as mashed potatoes with milk and butter. Add sour cream, bacon, black olives and chives. Put in 9 x 13-inch glass baking dish and spread cheese over the top. Broil just to melt cheese. Makes 4 servings.
Boil chicken and debone. Place in 10 x 13-inch baking dish. Mix first 3 ingredients and pour over chicken. Sprinkle stuffing packages over casserole. Boil 2 cups broth, 1 stick butter and vegetable mixes from Stove Top for 5 minutes. Pour over casserole and bake at 350° for 40 minutes.
Mix flour with seasoned salt and pepper; coat steak. Brown quickly. Mix mushroom soup and milk and pour over steak. Add onion and mushrooms. Bake at 350 for 1 hour. Cut into serving pieces.
Combine sugar, oil, egg yolks and carrots. Add water; beat with mixer. Add remaining ingredients; beat egg whites until stiff and fold into mixture. Pour into greased and floured cake pan. Bake at 350° for 30 to 45 minutes.
Preheat oven to 325°. Remove tenderloins from packaging. Place in roasting pan. Cover with slices of bacon so each tenderloin is covered on all sides. (Tenderloins can be wrapped in the bacon.) Keep pan uncovered. Bake in oven about 30 to 45 minutes, just until the pink is gone; you must check. Slice into 1/2 to 1-inch slices. Delicious! Also great cold. Serves 4 to 6. (Double for company.)
Prepare corn bread per package instructions; bake and cool. Crumble up corn bread in a bowl. Add tomatoes, onions, scallions, Miracle Whip and optional ingredients, if desired. Blend well until moistened and packed. Dip up with ice cream scoop when ready to serve.
Beat all together. Add 2 c flour gradually. Put in lightly greased bowl and let rise until double. If your thumb print remains in dough, it has doubled. Knead for 5 to 8 minutes and put in greased loaf pan and let rise again. Also great for dinner rolls or cinnamon rolls. Bake at 350°. Yield 1 loaf.
Halve squash and remove seeds. Place squash halves, cut side down, on a baking dish. Bake in a 350° oven for 30 minutes. Turn cut sides up. Bake, covered, 20 to 25 minutes or until squash is tender.
In a 9 x 13 inch baking dish, spread apple pie filling, sprinkle cinnamon over top. Spread dry cake mix over first layer. Combine brown sugar and nuts and spread over second layer. Layer butter patties over entire top of cake. Bake in 350° oven for 50 minutes. Top with vanilla ice cream to serve if desired. Yield: 15 servings.
Brown ground beef and season to taste. Add tomato sauce and 1 can of water. Simmer about 10 to 15 minutes. Add all ingredients except corn chips. Stir well, then crunch up corn chips and stir into mixture. Pour into casserole dish and sprinkle cheese on top. Bake at 350° about 25 to 30 minutes. Add raisins if you like.
Butter bottom of 9 x 13-inch pan. Dip blintzes in melted butter. Mix sugar, vanilla, sour cream, eggs and orange juice in blender. Pour over blintzes. Sprinkle cinnamon over blintzes. Bake at 350° for 1 1/2 hours. Can use other flavor blintzes.
Combine oil, molasses, sugar, egg and vanilla and mix well. Add remaining ingredients and mix. Spoon batter in greased muffin tins, filling each two-thirds full. Bake at 375° for 20 to 25 minutes or until done.
Preheat oven to 350°. Combine dry cake mix, cinnamon and nutmeg in bowl. Cut in butter with pastry blender or two knives until crumbly. Stir in nuts; set aside.
Preheat oven to 450°. Mix ingredients until soft dough forms. If dough is too sticky, gradually mix in enough baking mix (up to 2 tablespoons) to make dough easy to handle. Turn onto surface dusted with baking mix. Roll in baking mix to coat. Shape into ball and knead gently 10 times. Roll 1/2-inch thick. Cut with 2-inch cutter dipped in baking mix.
Combine syrup, sugar and butter in pan and heat to boiling. Beat the eggs and salt until light. Gradually pour hot syrup over eggs; beat constantly. Add vanilla and blend. Pour in pie shell and sprinkle pecan meats over top and bake at 375° for 40 minutes.