HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix everything together in order. Toss in packets from Ramen noodle soup. Chill.
Dissolve in 2 cups boiling water. Add 1 1/4 cups cold water. Add pineapple, nuts and bananas. Put in tray and cover with miniature marshmallows and let jell.
Mix cheese, hash browns and sour cream. Melt margarine and pour over corn flakes in a pan, 9 x 13. Top with mixture. Bake at 350° for 35 minutes.
Combine dry ingredients. Cut in butter and stir in pineapple juice, orange rind, vanilla and egg. Add fruits and nuts. Drop by teaspoon, 2-inches apart, on ungreased cookie sheet. Bake 12 to 15 minutes at 350°.
Mix all together, put into a greased bowl and bake for 1 hour at 325°. Put ketchup on top before baking.
Combine first four ingredients. Spread on muffins. Broil until golden & bubbly. Garnish with olives and parsley.
Cream shortening, sugar and eggs. Sift flour, cocoa and salt together and mix buttermilk with food coloring. Add dry ingredients alternately with liquid ingredients to creamed mixture. Beat well. Dissolve baking soda in vinegar and fold into batter. Grease and flour two 9-inch layer cake pans. Bake at 350° for 30 to 35 minutes. Remove from the pans; cool and spread with Vanilla Filling and Frosting.
Mix butter, cream cheese and sugar. Beat in eggs one at a time. Add flour, salt and vanilla and mix well. Bake in tube pan at 325° for 1 hour and 15 minutes.
Line pie plate with split green chilies. Mix eggs and milk and spoon over chilies. Top with cheese. Preheat oven to 350° and bake for 30 to 45 minutes. Serve hot with crackers.
Spray muffin tin with Pam cooking spray. Flatten biscuits in hand and place them in tins. Soften cream cheese in microwave. Add chilies, ham, Cheddar cheese and chopped black olives. Mix. Blend evenly in biscuits. Bake at 370° for 20 to 25 minutes. Serves 10.
Be careful in your selection. Don't choose too young and take only such as have been reared in good moral atmosphere. Do not go to market for him as the best are always brought to your door. When once decided upon and selected, let that part remain forever settled and give your entire thought to the preparation for domestic use. Some insist on keeping them in a pickle, while others are constantly getting them in hot water. This only makes them sour, hard and sometimes bitter. Even poor varieties may be made sweet, tender and good by garnishing them with patience, well sweetened with smiles, flavored with kisses to taste. Then wrap them in a mantle of charity; keep warm with a steady fire of domestic devotion and serve with peaches and cream. When thus prepared, they will keep for years.
Mix all ingredients together with hands until well blended. Make dough into about 3 balls and wrap in wax paper. Refrigerate 1 hour. Use cookie press to make desired shape; bake in a 375° oven until slightly browned. Do not overbake!
Mix corn, milk, oil and eggs; add dry ingredients. Grease a 9 x 13-inch pan. Pour 1/2 batter. Spread half of the peppers and cheese, then repeat process. Bake 45 minutes at 400°. (Where marked, I increase ingredients.)
Melt margarine. Add the flour. Blend. Add seasoning (remove saucepan from heat). Stir milk in slowly. Cook, stirring constantly, until smooth and thick.
In the 1-cup boiling water add tea bags and brew. When dark, add sugar and all other ingredients. Use one 6-ounce can of apricot brandy, then 3 1/2 cups of cold water. Freeze. This will semi-freeze. Spoon into tall glass and top with ginger ale or 7-Up. Wonderful holiday drink.
Grease a large pan. Mix all ingredients. Bake for about 30 minutes or until brown at 350°. Makes the most moist corn bread dressing you have ever eaten.
Heat oil in skillet. Add vegetables that are cut up. Season and put on lid and turn burner on low. Cook until tender. Stir occasionally.
Add curry powder and salt to mayonnaise. Drain and flake tuna and mix with celery and choice of fruit. Toss with mayonnaise. Chill 2 hours. When ready to serve, add slivered, toasted almonds. Serve on salad greens.
Cut potatoes in small chunks and cook. Drain off water and set aside. Then add salt and pepper to mashed potatoes. Add mayonnaise and mustard, then chopped pickles, onion and eggs.
Place chicken skin side up in broiler. Sprinkle with salt and pepper. Drizzle with margarine. Broil until brown. Place in baking pan, standing chicken pieces on end. Add drippings from broiler pan to baking pan. Combine sauce, drained peaches and cherries, sliced onion and chili sauce. Spoon over chicken. Add one cup of combined peach and cherry drainings. Bake at 325° for 1 hour or until chicken is tender. Thicken sauce if desired.
Butter a 9 x 13-inch casserole dish. Place 1/2 the bread cubes in bottom. Place 1/2 mushrooms on bread. Combine chopped veggies with mayonnaise. Spread 1/2 of this mixture over mushrooms. Repeat layers: bread, mushrooms and veggie mixture. Mix milk, eggs and seasonings and pour over layers. Cover and refrigerate overnight. Before baking, pour soup on top. Sprinkle with crumbs or cheese. Cover with foil and bake at 325° for 50 minutes. Uncover and bake 10 to 15 minutes longer, until brown.
Brown meat and onion. Place mixture in casserole. Stir in remaining ingredients. Cover; cook on High 7 to 9 minutes or until cabbage is tender. Stir before serving.
Mix cake according to directions and bake. While cake is baking, mix Jell-O as directions read. Spoon Jell-O over cake which came right out of oven. Top with cans of cherry pie filling and chill cake. Serve cake with Cool Whip.
Mix sugar and cinnamon. Grease cake pan, shake sugar and cinnamon mix around pan to coat all sides and bottom. Save remaining sugar and cinnamon mixture. Mix first five ingredients well, then alternate sugar and cinnamon mixture with layers of cake batter until used up. Bake in tube pan 1 hour at 350°. Let cool 10 minutes.
Simmer 10 minutes; gradually stir in salt, pepper, mushrooms and soup. Add sour cream, but do not allow to boil or will curd. Serve over noodles, cooked. Serves 12.
Heat oil in large pot or skillet. Saute slivered garlic in oil; add spinach. Toss repeatedly 2 to 3 minutes, until spinach is wilted. Add beaten egg and toss thoroughly. Serve hot.
Bring soup, water and onion to a boil in saucepan. Add rice; cover and let stand 10 minutes. Stir in the thawed broccoli. Prepare 2 to 2 1/2-quart casserole dish and put half of the mixture in it. Spread the chicken and cover with cheese. Put the remaining rice mixture on top. Bake at 350° for 45 minutes or until cheese comes to the top and browns.
Dry the meat with a paper towel. Spread 1 tablespoon butter on both sides. Place in dish. Microwave on High for 1 minute. Turn meat over. Microwave on High 1 to 2 minutes longer depending on doneness desired (3 minutes for rare or 6 minutes for well done). Remove meat onto cutting board. Add remaining butter, lemon juice, parsley and Worcestershire to the pan, stirring. Microwave at High for 1 minute. Stir up juices from the dish. Pour over steak. Garnish with chopped parsley, if desired. Cut into thin slices to serve. Makes 4 servings.
In medium bowl, toss chicken with soy sauce and cornstarch. Put 1 tablespoon oil in hot wok or large skillet. Add chicken mixture, stirring to separate pieces as it cooks. Stir-fry for 2 to 3 minutes. Remove chicken from wok. Add rest of oil to wok. Add garlic and peppers; stir-fry for 3 minutes.
Combine all ingredients and pour into pie crust. Bake at 350° for one hour. Serves 6 to 8.
Combine all and spread in 9 x 13-inch. Top with 2 cups crushed corn flakes mixed with 1/2 cup melted oleo. Bake at 350° for 45 minutes.
Brown chops in oil in a large skillet about 3 minutes on each side. Remove to plate. Add onion rings to skillet. Saute until tender, about 3 minutes. Remove from heat. Reserve.
Mix thoroughly, adding nuts and dates last. Drop by teaspoon onto baking sheet. Bake at 350° for about 20 minutes.
Saute Pancetta in olive oil for 3 minutes. Add peppers and onions, saute until onions begin to brown. Add cream, nutmeg, 1/2 parsley and twist of pepper. Bring cream to simmer and stir. Cook for 2 minutes. Cook pasta so that it is ready when sauce is finished. The sauce will not hold well, move quickly.
Cook sausage; drain and set aside. Beat eggs; add milk, salt and mustard. Into a greased baking dish (8 1/2 x 11-inch), layer the bread, sausage and cheese. Pour egg mixture over these ingredients. Refrigerate overnight. Put in oven and bake at 350° for 40 to 45 minutes.
Combine pudding and reserved pineapple juice. Mix well. Mix fruit. Pour pudding mixture over fruit and mix gently. Chill for 2 to 3 hours.
Mix all ingredients together. Pour into 8 x 12 dish. Put foil over dish and put in freezer until set. Take out of freezer and serve.
Mix first 3 ingredients. Add 1 cup boiling water and 2 cups cold water. Add yeast and let rise a little. Now add oil and flour. Knead 20 minutes. Let rise 30 minutes. Knead. Let rise 1 1/2 hours. Make into loaves (makes 4 loaves). Bake 30 to 35 minutes in a 350° oven.
Combine beaten eggs, sugar and oil. Sift flour, baking soda, salt, baking powder and cinnamon. Add sifted dry ingredients to egg mixture. Stir in zucchini, vanilla and nuts. Fills 2 large loaf pans. Bake 1 hour at 325°.
Chop cabbage, onions and peppers and place in pan. Mix vinegar, sugar, salt and pepper in saucepan and let come to boil. Pour hot liquid over cabbage mixture and let come to boil. Add mustard and place in hot jars and seal. Makes 5 pints.
Bring water to a boil in a large saucepan; add tea bag. Remove from heat, cover and let stand 5 minutes. Remove tea bag. Add fruit juices and sugar, stirring until sugar dissolves. Chill. Stir in ginger ale just before serving. Add orange and lemon slices and lemon rind strips and mint, if desired. Yield: 2 quarts.
Cook broccoli. Mix together eggs (beaten), mayonnaise, soup and onion. Place layer of broccoli, layer of sauce and layer of cheese (about 3 layers). Top with crushed crackers and pats of butter. Bake in oven until thoroughly heated and browned.
Pour oil in bowl. Break eggs in and beat with spoon. Mix all dry ingredients together and alternate with milk in this mixture. Grease skillet or baking dish and heat it in 350° oven while mixing. Pour in hot dish and cook 30 minutes or until brown.
Mix ingredients well. Pour into jar. Keep in refrigerator until ready to use. Makes 1 3/4 pints.
Cream butter and 1/2 cup powdered sugar. Stir in vanilla. Add salt and flour and mix well. Stir in chopped nuts. Shape into small balls. Bake on ungreased cookie sheets at 325° for 20 to 25 minutes. Cool slightly on cookie sheets, then roll in additional powdered sugar, if desired.
Mix Dream Whip; set aside. Mix vanilla, cream cheese and powdered sugar; add Dream Whip. Break cake into pieces; add to the ingredients, then pour into rectangular cake pan, 13 x 9-inches. Top with pie filling. Cover with Saran Wrap; chill for 2 hours.
Combine chicken (cut into pieces), 2 soups, sour cream and water chestnuts. Place in 9 x 13 cooking dish. In a small bowl, place cracker crumbs. Melt 1/2 stick margarine. Pour over crackers. Add poppy seeds. Mix together. Sprinkle cracker mixture over chicken. Bake 30 minutes at 350°.
Cut tops from peppers and remove seeds and veins. Combine remaining ingredients with half the soup and spoon into peppers. Grease inside of crock-pot and stand peppers in bottom. Spoon over remaining soup. Cover and cook 6 to 8 hours on low or use a Dutch oven; cover and bake at 325° for 2 hours.
Sift flour, sugar, baking powder, soda and salt. Cream shortening or margarine, buttermilk and bananas. Add buttermilk and eggs. Fold in nuts. Bake at 350° for 30 to 35 minutes.
Mix eggs, sugar, flour and anise seed. Bake 20 to 25 minutes at 375° in a greased and floured bread pan. Bake until toothpick comes out clean. Remove from pan and slice into 16 slices (1/2-inch). Place on buttered cookie sheet and return to oven for 5 minutes or until bottoms are light brown. Turn over and bake 5 minutes more. (It may take 10 minutes on each side.) Brush with butter.
Mix olive oil and garlic powder. Bake breadsticks at 350° for 5 minutes. Dip warm breadsticks into mixture.
Add garlic, paprika and Parmesan cheese to melted oleo in low glass dish (micro). Dip wedges in mixture. Arrange cut side down in dish; cover with paper towel. Micro 10 to 12 minutes, turning halfway through.
In mixing bowl, cream butter with sugar. When light and fluffy, add eggs one at a time. In another bowl, sift together flour, baking powder, salt and baking soda. Add to egg mixture alternately with juice, milk, vanilla, rind, cranberries and nuts. Line muffin tins with paper liners. Fill three-fourths full with batter. Bake in preheated 375° to 385° oven for 18 to 20 minutes or until muffins test done. Makes about 4 dozen.
Mix peanut butter and margarine and knead into confectioners sugar. Roll in balls and chill. Melt chocolate chips and wax in double boiler. Put toothpick in top of balls and dip in chocolate and then refrigerate.
Lightly spray 8 or 9-inch square pan with nonstick cooking spray. Mix gelatin with water in 2-quart microwaveable bowl. Microwave on High for 1 1/2 minutes. Stir to dissolve completely.
Mix all ingredients and put in 2-quart casserole dish. Bake at 350° for 1 hour.
Line a fudge pan with wax paper. Make sure the wax paper is long enough to cover over 2 edges of the pan. Combine sugar, water, butter and salt in saucepan. Bring to a boil; boil until forms a soft ball when dropped in cold water. Pour this in the lined pan and let it cool until hard. Then, holding onto the edges of the wax paper, lift it out of the pan and place on counter top.
Coat both sides of chicken breasts with flour. In 1/4 cup hot butter in medium skillet, over medium heat, saute breasts 5 to 10 minutes on each side. Add broth, simmer, covered, for 10 minutes until tender. Remove to plate. To skillet add 1/4 cup flour, salt, pepper and nutmeg; stir until smooth, add milk, then cream a little at a time. Return to heat. Over medium heat, bring to boil, stirring constantly, reduce heat, simmer 3 minutes. In small bowl, beat egg yolk, stir in some hot sauce, mix well, return to saucepan, add grated cheese; stir over low heat until just thickened, do not boil. Cook spinach, drain well. Return to pan, mix with 1 cup cheese sauce. Layer spinach mixture in bottom of buttered baking dish. Arrange chicken breasts in single layer on top. Cover with remaining sauce. Bake 15 minutes at 350°; broil for a few minutes to brown.
Mix flour and sugar in pan. Add eggs and buttermilk or sweet milk-vinegar mixture. In saucepan, bring water, oleo, oil and cocoa to boil. Pour mixture into flour and sugar. Mix well.
Break hard bread into small pieces. Break up raw sausage into small pieces. Add onion and celery. Pour hot broth or hot water over and mix until thoroughly dampened. Should be "wet" but not soupy. Add salt and pepper to taste. Turn into greased casserole and bake 1 1/2 hours at 350°.
Pick over beans and wash. Soak in water overnight. In morning, parboil beans until they boil; remove from heat. In a bean pot, place onion in bottom, then add drained beans (save liquid), salt, sugar, molasses and salt pork on top. Fill pot with bean water to cover salt pork. Bake at 350° for 1 hour, then at 300° for 5 to 6 hours, adding bean water, if needed.
Combine butter, minced garlic and chopped chives. Unroll breadsticks and spread with butter mixture. Cut strips crosswise into quarters. Twist strips and place in jelly roll pan. Bake at 375° for 15 minutes or until brown.
Mix peanut butter and Karo syrup together, then add powdered sugar and powdered milk. Roll them in long roll and wrap with wax paper. Refrigerate.
Brown ground beef and onion in shortening. Add remaining ingredients and simmer for 20 to 30 minutes.
Combine celery, both peppers and onions. Add vinegar, sugar, 2 cups water, celery seed and salt. Bring this mixture to a boil and simmer 5 to 6 minutes. Blend flour, dry mustard and turmeric in 1/2 cup cool water. Add this mixture and corn to the batch. Cook, with stirring, for 5 minutes. Pack into hot half-pint jars. Close and process for 20 minutes in boiling water. Cool and store in cool place.
Grate first 4 ingredients; toss all lightly. Add 5 tablespoons mayonnaise or add to taste. Add salt, if desired.
Chop celery and drain well. Add to tuna, white fish and decrusted white bread. Then add mayonnaise. Serve on crackers and garnish with green olives.
Mix all ingredients together and refrigerate before serving. (Increase the amount of Miracle Whip if you want a dip consistency.)
Mix and stand overnight. Bake at 375° for 50 or 60 minutes. Serves 8 to 10.
Prepare pie crust and set aside. Heat oven to 350°. In small mixer bowl, cream butter, eggs and vanilla. Combine sugar and flour; add to creamed mixture. Stir in chips and nuts. Pour into	unbaked pie crust and bake 45 to 50 minutes or until golden. Cool about 1 hour; serve warm. Garnish with whipped cream or vanilla ice cream, if desired.
Heat oven to 350° and prepare pie crust as directed on package. Combine cream cheese, sugar, vanilla and 1 egg and beat until smooth. Set aside. Reserve hot fudge packet from brownie mix for topping. Combine brownie mix, oil, 1 tablespoon water and remaining 2 eggs; beat with spoon. Spread 1/2 cup brownie mixture in pie crust. Spoon and carefully spread cream cheese mixture over brownie layer. Top with remaining brownie mixture; spread evenly. Sprinkle with pecans. Bake at 350° for 40 to 50 minutes or until center is puffed and crust is golden brown. Microwave the hot fudge for 30 seconds and add 1 tablespoon water. Drizzle over pie. Store in the refrigerator.
*Ginger-Garlic Paste: If desired, 1 clove of garlic + 1 equal size of ginger needs to be ground to paste.
In a small bowl, combine all ingredients. Beat with mixer until creamy. Chill. Put in serving dish. Top with additional parsley. Serve with crackers or vegetable sticks.
Beat sugar and baking powder into egg whites. Stir in crumbs and pecans. Pour into a greased pan and bake in a 350° oven for 30 minutes. Top with whipped cream.
Place corn, water and butter in a casserole. Cook, covered, on Full power 6 to 8 minutes. Rearrange corn halfway through the cooking time. Keep corn covered until ready to serve.
Preheat oven to 350. Unroll crescent rolls, separate into triangles, place triangles on a baking sheet. Press together seams to seal. Bake 12-15 minutes.
Cream the shortening, sugars and vanilla. Add beaten eggs and beat thoroughly. Stir in peanut butter. Sift together the dry ingredients. Stir into creamed mixture. Drop by teaspoon onto ungreased cookie sheet. Press with back of floured fork to make a crisscross design. Bake at 350° for about 10 minutes or until lightly browned. Yields about 6 dozen.
Mix all ingredients together. Do not beat. Stir until it is all blended. Bake 1 hour in 350° oven in floured Bundt pan. Very light and moist; forms own glaze. Makes a large cake.
Beat egg white and water together until foamy, but not stiff. Pour in pecans and stir until all are well moistened. Add mixture of sugar, salt and cinnamon to the pecans and stir until pecans are coated. Place on cookie sheet and bake at 300° for 45 minutes. Stir every 15 minutes. Cool on waxed paper.
Mix well braunschweiger, cream cheese, pickle, onion and Dijon style mustard. Chill until firm enough to handle. With oiled hands shape in 1 or 2 logs. Roll in parsley. Wrap tight and refrigerate overnight.
Saute mushrooms, onions and garlic in butter until soft. Add pepper and asparagus. In bowl, beat eggs; add rice and cottage cheese. Mix well and place in 9 x 13-inch baking dish. Spread vegetable mixture over top. Heat through; do not let dry out.
Layer all the ingredients in order listed. Bake in 300° oven for 15 to 20 minutes or until the cheese is melted. Serve with tortilla chips.
Preheat oven to 375°. Cook sausage, stirring frequently until no longer pink. Separate rolls into 8 triangles. Place on pizza pan with points toward the center. Press together and form crust, around the edge. Sprinkle cooked sausage over crust (drained). Top with thawed potatoes, peppers, green onions and cheese. Stir eggs, milk, salt and pepper in small bowl. Pour evenly over pizza. Sprinkle with parmesan. Bake 20 minutes or until eggs are set and crust is golden.
Cream oleo, Crisco, sugar, add egg yolks one at a time, beating well after each addition. Sift flour and soda; add to creamed mixture with buttermilk and vanilla. Add coconut and fold in stiffly beaten egg whites. Add nuts. Pour into 3 (9-inch) pans. Bake 350° for 25 minutes. Frost.
In 3-quart saucepan over medium heat, bring dates, raisins, sugar and water to a boil. Boil together for 10 minutes, stirring frequently. Remove from heat and set aside to cool. Preheat oven to 375°. In large mixing bowl, mix margarine, brown sugar, flour, oats, soda and salt with electric mixer on lowest speed until mixture is crumbly. Pat half the crumb mixture into a greased and floured 9 x 13-inch baking pan. Spread the cooked date filling over that, then top with the rest of the crumb mixture, patting it down lightly. Bake for 25 to 30 minutes. Cool for 15 minutes before cutting. Makes 15 oblong bars.
Wrap chicken breasts around beef (about 2 slices on each). Wrap 1 slice bacon around rolled chicken breast. Put in casserole and cover with sauce made of soup and sour cream. (Can refrigerate overnight.) Bake at 350° for 1 hour. I broil and then turn and broil the under side at the end of the hour to make the bacon crisp. Serve with rice or you can put Pepperidge Farm stuffing crumbs on top. Makes 8 servings.
Heat milk to lukewarm, not hot. Mix yeast in 1/2 cup milk to dissolve. Mix sugar, salt, oil and eggs in remaining milk. Add yeast mixture. Mix thoroughly, then add enough flour to make a stiff batter. Beat real well each time you add more flour. Cover. Let rise until it doubles. Roll out on floured board. Do not roll out too thin or work in too much flour. Cut or pinch into rolls and place in lightly greased muffin tins. Brush with melted butter on top of dough. Let rise again until double. Bake at 425° until golden brown.
Cook beans 10 minutes or until they can be mashed between fingers. Let cool; pack in sterilized quart jars. Cover with the mixture as follows. Heat the salt, water and vinegar and pour over corn or beans. Seal. Put in cool place until pickled. You might have to make added liquid, depending on how tight the food is packed.
Soak bread in the milk. Combine with ground beef, egg, salt, garlic salt, pepper, oregano, Parmesan cheese and chives or green onion and make into balls. Brown in Crisco oil. Add tomato sauce, water, Parmesan cheese, garlic salt and oregano. Simmer 20 minutes.
Make a sugar syrup by boiling the water and sugar for 3 minutes. Add everything except the ginger ale and freeze. About 1/2 hour before serving, place frozen base in punch bowl and let thaw until slushy. Add ginger ale and serve. Yields 50 to 60 cups.
Stir all ingredients together in a pan. Bake at 325° for 2 hours.
Bring to a boil and drop fish in; cook until fish flakes. Do not eat vegetables.
With a fork mix first 4 ingredients. In separate dish heat remaining ingredients. Combine 2 mixtures, stirring with fork until well blended. Then with hands, mold dough into a ball. Chill at least 15 minutes before using. Makes four one crust 9-inch pies, or two double crusts. Can be frozen until ready to use in pie size portions.
Combine beans, bacon, milk, soup and 1/2 can onion rings. Pour into 1 1/2-quart casserole. Bake, uncovered, at 350° for 30 minutes. Top with remaining onion rings and bake 5 minutes longer.
Mix ingredients well. Bake for 1 hour at 350° in a tube or Bundt pan.
Mix yeast with 1 1/4 cups warm water; let stand 5 to 10 minutes. Place 1 cup warm water in mixing bowl and add shortening, sugar and salt. Add yeast mix and flour to make a good, not too stiff dough. Let rise; punch down and make rolls. Let rise to double and bake quick.
Mix as listed;	roll into balls and bake in a 200° oven until they turn color. While hot, roll in 4x sugar; again while cool.
Melt butter and add all ingredients except orange segments. Stir until smooth. Simmer gently until clear. Add segments and serve over meat or poultry.
Combine soup and wine and pour over chicken breasts. Bake in 350° oven for 1 to 1 1/2 hours.