HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix eggs, flavoring, sugar and margarine. Then add pecans and flour. Press in 9 x 13-inch pan. Bake about 45 minutes or until light brown at 325°.
Mix ground beef, oatmeal, onion, salt, pepper, egg and 1/2 can tomato sauce. Put in baking pan. Mix 1/2 can tomato sauce, prepared mustard, brown sugar, vinegar and water. Pour over meat. Bake at 350° until done.
Fry bacon until crisp; crumble. Beat eggs; add butter and milk. Mix well. Spread in a 9 x 13-inch greased glass baking dish. Mix all remaining ingredients, except cheese, together and spread over egg mixture. Top with cheese. Cover and refrigerate overnight. Bake uncovered at 250° for 50 minutes. Serves 6.
Chop cranberries in blender. Mix with oranges and sugar and let set overnight in refrigerator. Dissolve jello in boiling water. Chill and then add other ingredients. Pour into lightly oiled mold. Refrigerate until set.
Combine meat, bread crumbs, eggs, milk, onions, salt, pepper and nutmeg. Form into 3/4-inch balls, using little pressure. Place on cookie sheets; bake for 20 to 25 minutes at 350°. Before serving, place meat balls in heated beef broth. Yields approximately 90 to 100 meat balls.
Cook desired amount of potatoes with some salt. Mash potatoes. Put your oleo or butter in while mashing. Pour in some vinegar, a small amount at a time. Put in diced onion, diced boiled eggs and pickles if desired. Add desired taste of vinegar in potatoes.
In medium bowl, combine cream cheese and sour cream. Mix well. Stir in chilies, onions and jalapenos. Season with salt and pepper. Spread 1 tortilla with about 1/4 cup cream; top with another tortilla. Continue spreading and stacking tortillas until stack is 4 tortillas high; top with another tortilla that has not been spread. Make another stack with remaining tortillas. Wrap tortilla stacks in plastic wrap. Refrigerate at least 1 hour. Cut each stack into 18 wedges. Arrange pinwheel fashion around cup of salsa. Makes 36 servings.
Toss cheese with flour. Add remaining ingredients mixing until well blended. Pour into greased 9-inch pie plate. Bake at 350° for 45 minutes. Let stand 10 minutes before serving. 6 to 8 servings.
Cream sugar, shortening and eggs. Add lemon flavoring. Sift flour, soda, salt and baking powder together. Add to cream mixture. Add milk. Bake at 350° for about 1 hour.
Cook cranberries in liquid until they pop, about 2 minutes. Add sugar and cook 1 minute while stirring. Add orange peel and nuts. Chill.
1st A.M.: Grind cranberries and add miniature marshmallows and sugar. Mix together and refrigerate overnight.
Drain mushrooms and save juice. Cook broccoli in mushroom juice, without any salt added. Drain broccoli and chop. Saute onion and garlic in oleo until clear. Put broccoli, onion, garlic and mushroom soup into a double boiler. When hot, add cheese, mushroom pieces and almonds. Season to taste with Worcestershire sauce and Tabasco sauce. Serve hot in a chafing dish with toast rounds. Serves 25 to 30.
In 8-quart saucepan combine sugar, cinnamon, cloves and water. Add orange and lemon slices. Heat to boiling. Boil 5 minutes, stirring occasionally. Reduce heat to medium. Add wine; heat to piping hot, but not boiling; stir occasionally. Carefully ladle into individual servings of heat-safe punch glasses.
Cream the shortening, sugar and eggs. Beat well. Add cinnamon, soda, coconut, raisins and nuts. Beat well, then add flour. Bake on a greased cookie sheet for 7 to 9 minutes in 350° oven.
Beat eggs and milk and pour over mixture just before baking at 350° for 3/4 hour, or until set (not too long).
Dissolve jello in hot water. Add grated lemon rind and salt. Add pineapple. When it starts to thicken, add cheese, whipped cream and lemon juice.
Set broth over low heat, ready to boil when dumplings are ready. Be sure broth is boiling when adding dumplings, one at a time.
Melt butter in large baking dish. Mix flour, sugar and milk. Pour over melted butter. Peel and slice peaches and arrange on top. If canned or frozen peaches are used, use juice as well. Bake at 400° for 1 hour. Cobbler makes its own crust.
Mix all ingredients in a bowl. Cover; freeze. Scoop frozen mixture into drinking cups or serve in dessert dishes.
Combine all dry ingredients and wet ingredients separately, then together. Spray muffin tin with Pam. Bake at 350° for 15 minutes (12 muffins), 8 muffins for 25 minutes.
Mix all ingredients (except wafers) together until smooth. Place vanilla wafer in the bottom of a cupcake paper in muffin tin. Fill with mixture to 3/4 full. Bake at 375° for 10 minutes. Cool. Top with cherry pie filling. Refrigerate.
Melt chocolate chips and white chocolate in top of double boiler. Add peanuts. Stir well. Drop on waxed paper on wire racks to cool. This is very rich so you may want to make small pieces.
Brown (caramelize) 1 cup sugar in heavy iron skillet over medium heat. Shake skillet to move the sugar around until it is bubbly and caramel colored. Combine beaten egg yolks and milk. Combine 1/4 cup sugar and flour and add to milk and eggs. Pour mixture into skillet with caramelized sugar. Cook until thick, stirring constantly. Add vanilla and butter. Pour into pie shell. Spread meringue on hot filling, sealing well to edges of the crust. Bake at 350° for 12 to 15 minutes until golden brown.
Blend bread crumbs in blender and mix dry ingredients well. Blend water, oil and celery in blender and add to dry ingredients. Let sit 5 to 10 minutes and fry.
In a saucepan, combine sugar, margarine and milk. Bring to a boil, stirring constantly, for 3 minutes. Remove from heat. Stir in remaining ingredients. Drop by teaspoon onto waxed paper. Cookies will get firm as they cool. Makes 4 to 5 dozen. Freezes well.
Combine sour cream, lime juice, chili powder, jalapeno pepper and garlic. Stir to combine. Add rest of ingredients; stir to combine. Cover and refrigerate at least 2 hours. Sprinkle with paprika before serving. Serve with tortilla chips. Makes 2 cups of dip.
Dissolve Hidden Valley, oil and seasonings. Pour over crackers in a paper bag and shake for 5 minutes. Store in dry place. Eat and enjoy.
Preheat oven to 350°. Cook sausage and onions in large skillet until meat is browned. Drain and set aside. Combine cornmeal, flour, salt and soda in large bowl. In another bowl combine eggs, buttermilk and oil together. Combine with dry ingredients using a few quick strokes. Add sausage, onion, drained chilies, corn, cheese and drained peas. Pour in 9 x 13-inch pan and bake at 350° for 50 to 55 minutes.
Soften cream cheese with butter until smooth. Add seasonings and mix well. Blend in cream. Form into a ball. Refrigerate. Can be frozen.
Cook water and rice until the water is gone. Add sugar, evaporated milk, margarine, cinnamon and vanilla. Mix all ingredients. May be served warm or chilled.
In large mixing bowl sift together all dry ingredients. Then make 3 wells, in first well add vinegar, second well add vanilla and third well add cold water. Mix well with whisk or spoon. Do not beat. Pour into an ungreased 8 x 10 x 1-inch pan. Bake at 350° for 30 to 35 minutes. Cool cake completely before frosting.
Place roast in a large baking dish with a cover. Sprinkle roast with dry onion soup mix. In a small bowl, add 1/2 cup of water to soup and pour over roast. Cover and bake roast at a low temperature of 200° or 250° for 3 to 4 hours. Roast will be exceptionally tender. Take roast out of pot and place baking dish on top of stove. Heat the liquid mixture from roast until bubbly.
Mix a large container of Hood's small curd Cottage Cheese with a sprinkling of Garlic Salt and several chunks of Cucumbers. Bring out the potato chips and watch it disappear.
Melt almond bark. Add remaining ingredients and mix well. Drop by spoonful onto waxed paper.
Pour contents of these three cans (including liquid) in a saucepan, over medium heat, until steaming warm, stirring occasionally.
Cook spaghetti and drain. Add remaining ingredients and refrigerate several hours. Serves 8 to 10.
Mix well and pour into Bundt pan. Bake at 350° for 1 hour.
Heat oven to 350°. Combine pretzel crumbs and melted butter and firmly press on bottom and up 1-inch on 10-inch spring-form pan. Bake in oven 5 minutes. Set aside. Beat at medium speed until fluffy all the cream cheese. Add gradually and beat well 1 1/2 cups sugar, then peanut butter and eggs (one at a time). Stir in vanilla. Bake at 350° for 40 minutes. Turn oven off, partially open oven door and leave cheesecake in oven for 30 minutes.
Mix first 4 ingredients together and pour over the rest of the ingredients. Mix in large pan; divide into two pans. Bake in 250° oven for 2 hours, stirring often with a wooden spoon. Cool and store in tin cans.
Boil eggs. Peel and cut length-wise. Remove yolks. Place in a bowl and mash. Mix well with other ingredients. Spoon mixture into sliced eggs. Makes 12.
Mix together with water to make one gallon. Use lemon for garnish. Chill.
Pat fish dry with paper towels. In a shallow bowl, combine the next 5 ingredients. In another bowl, beat the egg white and milk. Dip fillets into egg white mixture, then coat with crumb mixture. Place in a 13 x 9 x 2-inch baking dish coated with nonstick cooking spray. Bake, uncovered, at 350° for 25 to 30 minutes or until fish flakes easily with a fork. Yield: 4 servings.
Mix cake according to package directions. Fill paper baking cups in muffin pans 2/3 full.
Boil potatoes until just tender. Chill until cool. Slice (do not peel). Add all remaining ingredients. Mix gently. Adjust seasonings to personal taste.
Brown onions, pepper and ground beef. Do not season. Add soup, mushrooms and juice, soy sauce, water chestnuts and water. Wash wild rice and drain. Mix with other ingredients. Place in casserole. A few cashews may be sprinkled on top. Bake at 350° for 1 1/2 hours.
Combine rice with cheese, sour cream and chiles. Season with salt. Put in 1 1/2-quart baking dish. Bake at 350° for 30 minutes. Serves 6.
Sift flour, sugar and baking powder. Stir in butter as for pie crust. Break egg into cup. Add milk to make 1 cup. Beat. Add to floured mixture. Mix well. Pour into 15 x 10-inch pan, greased and floured. Cover with pie filling.
Mix all ingredients together and bake, covered, for 1 hour at 350°. Uncover and let brown a little.
Prepare jello according to instructions on box. Refrigerate. When jello is partly set add the ice cream and beat well. Stir in whipped cream and allow to set again. Put in sherbet glasses to serve and top with whipped cream and nuts.
Mix all ingredients except ginger ale. When ready to serve, add ginger ale and ice. Yield: Serves 100.
Add all ingredients to the cooked spaghetti in a large mixing bowl, and toss to mix thoroughly. Chill before serving.	Serves 6 to 8.
Brown and drain ground beef. Mix in taco seasoning. In a large bowl, combine lettuce, tomatoes and olives. Assemble individual salads using lettuce mixture, meat and remaining condiments as desired. Serve with tortilla chips.
Brown meat and drain. add onion, celery and green pepper to meat. Cook noodles as directed. Layer meat, beans, noodles and cheese and add the soup with small amount of water over top. Bake 30 minutes at 350°.
Mix well and bake at 400° in a greased iron skillet for about 30 minutes until done.
Make the first 3 ingredients into crumbs. Pour the molasses into a 4-cup pitcher or bowl. Add the boiling water and baking soda; stir gently. Set aside.
Cook potatoes. Drain, peel and cube. Combine vinegar, sugar, celery seed, mustard seed and 1/2 teaspoon salt. Drizzle over still warm potatoes. Cover and chill. Just before serving, gently fold in cabbage and corned beef, pickle and onion. Combine mayonnaise, milk and remaining 1/4 teaspoon salt. Pour over salad. Gently toss. Serve in cabbage lined bowl.
Slice cucumbers. Cover with brine water that will float an egg. Let stand ten days. Pour off brine water on tenth day. Cover with clear water; let stand 24 hours. Drain clear water off. Cover with alum water. Make enough to cover cucumbers. Bring to a boil; let stand 2 hours off stove. Remove from alum water. Cover with ice and water until well chilled.
Preheat oven to 350° (325° for glass dish). In 13 x 9-inch baking pan, melt Land O Lakes sweet cream butter in oven. Sprinkle crumbs evenly over butter. Top evenly with coconut, then Eagle Brand. Bake 25 minutes or until lightly browned. In small saucepan over low heat, melt chips with peanut butter. Spread evenly over hot coconut layer. Cool 30 minutes. Chill thoroughly. Cut into bars. Store loosely covered at room temperature.
In large bowl combine milk, water and pudding. Beat well. Chill 5 minutes. Fold in whipped whipping cream. Layer cream, cookies, bananas. Top with bananas.
Preheat oven to 325°. Cream margarine, shortening and sugar. Add eggs, one at a time, beating well after each addition. Combine dry ingredients and add alternately with buttermilk and vanilla, ending with flour. Fold in coconut. Bake in a 10-inch well greased tube pan or use a Bundt pan and bake remaining batter in a small pan for the family. Bake 1 hour in a Bundt pan or about 1 hour and 15 minutes to 1 hour and 30 minutes in a tube pan. Cool in pan 10 minutes before turning out.
Fry chopped cabbage until cabbage is tender and until water is nearly cooked out. Season with salt, pepper and 1 tablespoon margarine in 2 cups water. Saute onions and carrots in 1 tablespoon margarine. Combine onions, carrots and cashews to cabbage; simmer 15 minutes or until carrots are tender. Add bean sprouts and simmer 5 minutes. Season with salt, pepper and soy sauce. Let mixture cool. Divide mixture evenly, centered between two corners of the wrapper. (If the eggroll wrapper were a baseball diamond, center mixture formed like a baseball bat, one end pointing to first base and the other pointing to third.) Makes 18 to 20 each. Roll eggroll by folding front corner (home base) over mixture, then fold in the side corners (first and third base), then roll the roll toward the back corner (second base). Seal the last corner (base-line) with the raw egg white/yolk. Deep fry in oil until lightly browned. Serve with rice.
Heat oven to 350°. Mix all together. Press mixture firmly and evenly against bottom and sides of a 9-inch pie pan. Bake 10 minutes.
Mix first 4 ingredients. Put butter in black cast-iron skillet and melt in oven at 400°. Remove skillet from oven, pour in mixture and return to oven. Bake at 400° for 15 or 20 minutes. Serve with syrup. Grandkids love these.
Put 1/2 cabbage in large bowl, add a layer of chopped onion and pepper. Add rest of cabbage, onion and pepper. Bring to boil the vinegar, oil, sugar and salt. Pour while hot over cabbage mixture and let stand a couple of days in refrigerator, covered. Keeps indefinitely.
Brown beef and onion. Drain. Add noodles, soups and Cheez Whiz. Prepare frozen mixed vegetables as package directs. Drain and add to beef mixture. Place in casserole. Combine crumbs, dry salad dressing mix and Parmesan cheese. Sprinkle on top. Bake at 350° for 30 minutes. Makes 2 large casseroles. Serves 16.
Mix ingredients, using only	1/2 can of French fried onion rings and	pour into baking dish.	Bake in a 350° oven for 30 minutes. Top with remaining half can of onion rings and bake 10 more minutes.
Mix all ingredients. Pour into pie shells. Refrigerate 1 to 2 hours before serving.
Cook broccoli; drain. Mix remaining ingredients and mix with broccoli. Bake 45 minutes at 350°. Top with bread crumbs.
Slice chicken in strips and brown in oil. Add pepper and onion and cook until tender. Stir in soup, soy sauce and pineapple tidbits with juice. Add salt and pepper to taste. Put almonds on cookie sheet in 350° oven for 3 to 5 minutes to toast. Serve chicken over rice and sprinkle with almonds.
Preheat oven to 350°. Melt butter in 1 1/2-quart casserole dish. Add crushed garlic or minced garlic. Add rice and stir to coat thoroughly. Add remaining ingredients. Stir gently. Bake about 1 hour at 350°. Garlic may be omitted; cream of celery or cream of mushroom soups may be substituted. You may also add browned hamburger or sausage. This dish lends itself to substitutions, limited only by your imagination.
Mix chocolate, sugar, milk, Karo and salt. Bring to a boil. Take off heat and add butter and vanilla, then beat until right consistency.
Place nuts, melted butter and brown sugar in the bottom of a lift out tube pan. Sprinkle the dry instant pudding on top of nuts and sugar. Place rolls on top of pudding and follow the baking directions on the package of rolls. Lift out insert and eat.
Mix and pour over sliced pickles. Keep in refrigerator; should be ready to eat in 2 to 4 weeks.
Take fresh scallops, wash well and drain. Dust with seasoned flour. Heat oil; add scallops and garlic. Cook quickly (about 8 minutes), tossing lightly in hot fat. Just before removing pan from heat, add parsley. Toss scallops to coat with parsley. Makes 3 servings.
Peel cucumbers. Split long ways; get out seeds and dice. Saute cukes in butter until soft. Process in food processor. Add soup, broth and sour cream. Add dill weed, onion powder and white pepper to taste. Chill. Serve with crusty bread or serve cold in mugs for a refreshing appetizer.
Mix all ingredients and let rise in warm place. Push down and let rise again. Shape into patterns (twists, circles, etc.) and put on cookie sheets. May dip in melted butter prior to putting on baking sheet. Preheat oven to 375°. Bake for 10 to 11 minutes.
Mix the lemon jello, cranberry jello and boiling water. Add the pineapple with the juice, cranberry sauce, nuts and celery. Chill overnight. Serve.
Defrost spinach day before. Put over strainer and let drip. Press all moisture out. Put butter in 9 x 13-inch pan and melt in low oven. Remove and preheat oven to 350°. Beat eggs and flour; add milk. Add salt, baking powder and mix. Add onion, well drained spinach and shredded cheese. Bake at 350° for 35 minutes. Do not overbake. Cool before cutting into squares. Makes 32. Freeze in Ziploc bags. Serve sizzling hot; bake 15 to 20 minutes at 400°.
Drain and squeeze all water from spinach. Combine with sour cream and mayo. Chop water chestnuts and onions fine. Add soup mix. Cover and chill at least 4 hours. Delicious on Triscuits, Sociables and Wheat Thins.
Prepare cake from directions on box. Cook in 10 x 14-inch pan. Cool cake. Make small box of strawberry Jell-O. Punch holes in cake. Pour Jell-O over cake. Cover cake and chill in refrigerator for 3 hours.
Cook sausage, scallions, celery, green peppers and minced garlic; drain fat. Cook rice in chicken stock. Add remaining ingredients. Bake, covered, at 325° for 30 minutes.
In the food processor put all ingredients and stir until a ball forms. Use 1/3 cup flour to dust kneading surface. Turn dough out and knead until smooth. Cover; let rest 10 minutes. Divide dough into thirds or fourths and roll out to desired thickness. Let dry for about one hour and cut. These freeze very well.
Melt butter in saucepan. Add sugar, flour, cocoa, salt, eggs and vanilla; mix well. Stir in coconut. Turn into greased pan. Bake in moderate oven at 350° for 25 minutes. Cool before cutting.
Put sugar, butter and water in a glass microwave container for 2 minutes (level 6). Cut biscuits in quarters. Add biscuit quarters into mixture; stir. Microwave for 5 1/2 minutes. Dump on plate.
To prepare sauce, in a large nonstick skillet, heat oil. Add veal and garlic and saute until veal loses its pink color. Stir in remaining ingredients except zucchini and cheeses. Bring to a boil; reduce heat and simmer 45 minutes, stirring occasionally. Remove from heat. While sauce is cooking, steam whole zucchini 5 minutes. Let cool. Cut lengthwise into 1/4-inch slices. Preheat oven to 350°. Spray 12 x 8-inch baking dish with nonstick cooking spray. Layer sauce, zucchini, Ricotta, Mozzarella and Parmesan, beginning and ending with sauce. Bake 1 hour. Remove from oven. Let stand 10 minutes before cutting. Makes 8 servings.
Combine all ingredients except rice and oil or butter. Simmer until heated thoroughly. Cook rice according to package directions, using part of ham hock liquid for part of water. Add oil or butter. Combine cooked rice and bean mixture. Serve hot.
Layer in dish. Add 1 cup mayonnaise and 1 cup yogurt together and layer well. Pour over vegetables. Grate Swiss cheese on top. Sprinkle sliced olives on top.
Cover each side of chops with Gulden's mustard. Dip chops in flour; brown in frypan. Add chicken rice soup. Cook on low heat until chops are tender. Soup will thicken into gravy. Serve with mashed potatoes.
Dissolve yeast in warm water. Melt shortening and cool. Let milk come to a boil and cool. Add yeast to lukewarm milk; add shortening, eggs and salt. Add flour; stir until smooth and put in refrigerator or make out into rolls. If you refrigerate, it takes a couple of hours to warm enough to make into rolls or cinnamon rolls. You can make this into loaves of bread if you desire.
Park truck. Walk into building. Order a patty melt and hashbrowns all the way with large tea. Eat like the devil! (Tip Ethel well.)
Cream together butter, sugar and vanilla. Add eggs and beat well. Add flour and salt; mix until blended. Press through a cookie maker onto an ungreased cookie sheet. Bake at 400° for 10 to 12 minutes.
Brown ground beef and drain. In large pan, mix Ro-Tel, corn, cream of mushroom, cream of chicken and ground beef. Bring to a simmer and remove from heat. In baking dish, crumble Doritos chips in the bottom of dish generously. Then pour the Ro-Tel mixture over the Doritos. Top with lots of grated cheese and bake at 350° for 5 minutes or until cheese is melted. Enjoy!
Simmer all ingredients except halibut, wine and parsley for 20 to 30 minutes. Add chunks of halibut, wine and parsley. Cook for 10 minutes. Add 2 tablespoons flour to 1/2 cup milk. Stir until smooth and add to chowder to thicken.
Mix the eggs, sugar, oil, vanilla and flavoring together. Mix the flour, baking powder and salt to the first mixture. Add the almonds and raisins. Form 3 loaves on a greased cookie sheet. Bake at 350° for 30 minutes. Remove from oven; slice when cool and return to the oven for about 5 minutes to toast both sides. Delicious with coffee.
Mix in saucepan the sugar, salt, butter, water and corn syrup. Cook over medium heat to 250° on candy thermometer or until a few drops form a hard ball when dropped into cold water. Stir in 1 teaspoon vanilla. Pour in a thin stream over popcorn, stirring constantly. Butter your hands and shape into balls on wax paper.
Beat milk and eggs together in a bowl. Add spaghetti. Place these in a buttered 9 x 13-inch pan. Cover with spaghetti sauce, then crumble with ground beef that has been cooked. Sprinkle with onion and garlic salt. Layer pepperoni; sprinkle cheese on top. Bake for 30 to 40 minutes at 350°.
Dissolve gelatin in boiling water. Chill until gelatin begins to thicken. Add remaining ingredients and pour into mold. Chill until firm. Serves 8.
Boil sugar, syrup and water together until a drop cracks in cold water. Pour over stiff, beaten egg whites, beating with mixer all the time you are pouring syrup. Beat until it begins to thicken. Fold in vanilla and nuts. Drop by spoon on buttered wax paper.
Put oil in frypan. Brown ground beef. Add onion and pepper. Stir about 2 minutes. Put mixture in casserole dish. Add all other ingredients. Stir it up. Bake in a 350° oven for 40 minutes.
Fill 1/2 gallon jar with small cukes. Sprinkle dill in jar as you fill it. Add salt, vinegar, onions and spices. Fill jar with cold water and refrigerate. Leave a few days, then the jar may be shaken daily until salt is dissolved. Do not use for a few weeks.
Mix all of the ingredients and pour in a well-greased cookie or jelly roll sheet. Sprinkle with chopped nuts (optional). Bake at 375° for approximately 15 minutes. Sprinkle with powdered sugar and turn out on a towel. Roll up in towel until cool.
Mix apples with 3/4 cup sugar, 2 tablespoons flour, cinnamon, nutmeg and salt. Put mixture in pie plate. Mix 1/2 cup sugar and 3/4 cup flour together. Cut butter into flour and sugar. Sprinkle over apples. Bake at 400° for 40 minutes.
Stir this into cold mixture. Add 1/2 cup chopped walnuts (or more if desired). Bake in greased and floured 9 x 5 x 3-inch loaf pan at 350° for 1 hour.