HumbleIntelligence/food-ner-1-Million huggingface dataset:
Spread bread with butter. Arrange buttered slices in single layer in greased 9 x 13 inch baking dish. Layer half of cheese, then all of ham and apples (with sugar and cinnamon). Top with remainder of cheese. Beat together eggs, half and half, mustard powder and Worcestershire. Pour over casserole. Cover; refrigerate at least 6 hours or overnight. Bake, uncovered, at 350° for 50 to 60 minutes.
Cook broccoli in boiling salted water; drain. Melt butter; blend in flour, salt and dash of pepper. Add chicken broth all at once, cook and stir until mixture thickens and bubbles. Stir in sherry and cream. Place broccoli crosswise in 12 x 7 1/2 x 2-inch baking dish. Add half of sauce. Top with chicken. To remaining sauce, add cheese and pour over chicken. Sprinkle with extra cheese. Bake at 350° for 20 minutes, then broil just until sauce is golden. Makes 6 to 8 servings.
Mix all ingredients. Pour into 9-inch pie crust. Cover with other pie crust. Cut slits in top. Bake at 375° for 45 minutes. Serves 6.
Clean squash; slice into 1/2-inch thick diagonal slices. In hot butter in medium skillet, saute, stirring until golden, about 3 minutes. Add squash and remaining ingredients; toss lightly to combine. Cook, tightly covered, over medium heat for 10 to 15 minutes or until squash is tender. Serves 6.
Place chicken in baking dish. Pour soups and milk over chicken. Add 2 cups of broth to one package of dressing mix. Add sage and pour over chicken. Bake for 20 to 25 minutes at 350°.
Heat oven to 350°. Unroll dough; separate into strips. Twist strips. Place 1-inch apart on large ungreased cookie sheets. Brush bread sticks with margarine; sprinkle with garlic powder. Bake at 350° for 15 to 18 minutes or until golden brown.
Preheat oven to 400°. On greased baking sheet, unroll dough and press into 12 x 12-inch square. Cut in half lengthwise. Spread 1/4 cup Ricotta cheese over each half, leaving a 3/4-inch edge. Top each half with 1/2 cup meat sauce. Fold dough over and seal by pressing edges with tines of a fork. Bake 15 minutes or until golden brown. Serves 6.
Mix flour and butter well. Then add nuts. Press into 9 x 13-inch pan. Bake at 375° for 15 to 20 minutes. Cool.
Heat oven to 425°. Flour bottom crust with 1 teaspoon of flour and place floured side down in pan.
Bring margarine, cocoa, milk and salt to a boil, then add powdered sugar, vanilla and chopped nuts. Mix together. Pour over cake while still warm.
Melt butter over low heat in saucepan. Blend in flour and seasoning. Cook over low heat, stirring until mixture is smooth. Remove from heat. Stir in milk. Bring to a boil, stirring constantly. Add grated cheese; stir until melted. Place half of the asparagus in baking dish. Top with half of the cheese sauce and potato chips. Repeat with another layer of asparagus, sauce and potato chips. Bake at 350° for 25 minutes.
Beat eggs and flour and add other ingredients. Fry like pancakes. You might need to add additional flour.
Lightly beat eggs; add sugar, syrup, salt, nutmeg, vanilla and oleo. Mix well. Add pecans and pour into crust. Bake 45 minutes at 350°.
Cream sugar and margarine. Add eggs and almond extract. Mix together. Stir in Bisquick to form a soft dough ball. Chill 1 hour. Heat oven to 400°. Roll 1/4 of the dough at a time 1/8-inch thick on a floured board. Cut into desired shapes. Place on ungreased cookie sheet. Sprinkle cookies with granulated sugar. Bake until all edges are delicately browned, about 5 to 7 minutes.
Grease and flour a 13 x 9-inch pan. Sprinkle sugar over apples; set aside. In a bowl, beat the egg. Add oil, flour, soda, cinnamon and salt (sift flour and spices). Blend oil and egg into apples. Add flour mixture all at once. Beat with wooden spoon until well blended. Pour into greased and floured pan. Bake at 350° for 35 to 40 minutes. Leave in pan. When cool, sprinkle with 4x sugar. Cut into 24 squares. Enjoy.
Heat oven to 250°. Cover cookie sheets with aluminum foil. Beat egg whites, cream of tartar and salt in a small bowl until foamy. Beat in sugar, 1 tablespoon at a time. Continue beating for 3 to 5 minutes or until becomes stiff and glossy. Do not underbeat. Fold in vanilla, food coloring and chocolate morsels. Drop mixture by teaspoonfuls about 1 inch apart onto foil. Bake 40 to 45 minutes or until crisp and dry. Cool completely on foil. Yields about 3 dozen.
Mix flour, sugar and cocoa. Add margarine and beaten eggs, then add vanilla. Pour into an unbaked pie shell. Bake in 325° oven for 35 to 40 minutes until firm.
Cream margarine, shortening and sugar together. Add eggs, one at a time, beating well after each addition. Add flour and baking powder alternately with milk, beginning with and ending with flour. Add flavoring. Stir in floured walnuts. Bake in greased and floured 10-inch tube pan at 325° for 1 hour and 15 minutes.
Drain liquid from fish. Remove bones. Flake fish. Add rice, beaten eggs, salt, paprika, lemon juice, onion and parsley. Stir with fork until well blended. Form into bite size balls. Roll in cornflake crumbs. Deep-fry in oil at 375° until browned, about 3 minutes. Drain on paper towels. Serve warm, plain or with tartar sauce. For a family main dish, make into patties and pan-fry.
Heat oven to 350°. Grease and flour 13 x 9-inch pan. In large bowl, combine cake mix, water, oil and eggs at low speed until moistened. Beat 2 minutes at high speed. Pour into greased pan. Top with rhubarb; sprinkle with sugar. Pour cream on top. Bake for 1 1/4 hours. Serve warm. Store in refrigerator.
Sprinkle beef with all seasonings and brown. Add diced green pepper and onion. Simmer a few minutes, adding tomato sauce. Cook lasagne according to package. Alternate layers of lasagne, beef mix, cottage cheese and Parmesan cheese, ending with beef mix. Cook 20 minutes at 375°. Add Mozzarella and bake 5 more minutes. Freezes well, but will need to be thawed beforehand or baked longer.
Mix margarine, mustard, poppy seed, onion and Worcestershire sauce. Spread on rolls that have been sliced in half. Add Swiss cheese and boiled ham, then put top on. Bake in oven with foil over top at 325° until cheese melts.
Dissolve the can of lye in the water, stirring to cool it. The tallow should be neither warm nor hard. Very slowly pour the lye into the tallow in a thin steady stream, stirring it all continuously. Then without stopping, add the glycerin, lavender and ammonia. Beat until creamy and smooth. Pour into small forms. When hard, it is ready to use.
Boil sweet potatoes until tender. Cut into large cubes to cook faster. Remove from pan and drain. Place in a large mixing bowl and mash until smooth (a hand mixer works great). Add honey, brown sugar, molasses, raisins and blend well. Now place sweet potatoes in a baking dish or pan and sprinkle walnuts on top. Bake at 375° for 30 minutes.
Cream sugar and shortening. Add eggs; beat until well blended. Add flour and salt. Mix well until batter is smooth and well blended. Add vanilla. Pour into a tube pan. Bake at 250° for 2 hours.
Stir all ingredients until dry ones are wet. Pour into a greased loaf pan. Bake 1 hour at 350°. Remove from pan to cool. Makes one loaf.
Preheat oven to 325°. Spray bundt pan with Pam and dust with confectioners sugar. Mix together cake mix, sugar, oil, eggs, sour cream, almond and vanilla extract. Blend well. Pour half of the batter into the bundt pan. Sprinkle sugar and cinnamon mixture over the batter and add the remaining batter. Bake at 325° for one hour and 10 minutes. Cool 10 minutes in pan. Remove from pan and cool completely on wire rack. Sprinkle cooled cake with confectioners sugar. Store covered in refrigerator.
Heat oven to 350°. Grease bottoms of 2 loaf pans (9 x 5 x 3-inch). Mix shortening and sugar in large bowl. Add eggs, sweet potato and water. Blend in flour, baking soda, salt, baking powder and vanilla. Stir in nuts. Pour into pans. Bake until toothpick inserted in center comes out clean, approximately 1 hour and 10 minutes. Cool slightly. Loosen sides of loaves from pans. Remove from pans. Cool completely before slicing. To store, wrap and refrigerate no longer than 10 days.
Brown beef with onion and garlic. Drain. Add tomatoes, tomato paste, basil, oregano and salt. Simmer uncovered 30 minutes, stirring occasionally. Preheat oven to 350°. Cook lasagne noodles according to package instructions. Mix cottage cheese, parsley, eggs and Mozzarella cheese.
Shape dough into balls. Place on ungreased cookie sheet. Yield: 6 dozen.
Cream butter and sugar. Add milk and flavoring, then add crackers, raisins and pecans. Mix well. Bake in well-greased cake pan for 1 hour or until done at 350°.
In a large skillet, brown beef and onion. Drain well. Stir in spaghetti sauce. Simmer, uncovered, about 30 minutes.
Bake cake according to directions on box. Let cool, then crumble. Fix pudding according to directions on box and drain pineapple. Layer 1/2 the cake crumbs in a punch bowl. Then top with 1/2 pudding, pie filling, pineapple, bananas and Cool Whip. Repeat layers using remaining ingredients one layer at a time. Garnish with coconut, pecans and cherries if you desire.
Preheat oven to 425°. Mix flour, eggs, milk, and nutmeg together, leaving batter lumpy. Melt butter in large frypan and add batter. Bake 15 to 20 minutes until golden brown. Sprinkle with powdered sugar, return briefly to oven. Sprinkle with lemon juice. Cut in wedges.
Mix ingredients together, then add 1 cucumber, diced. Can be made ahead, then add cucumber the day you are going to serve. I always double the recipe because it goes fast!
In a heavy 2-quart saucepan, combine the sugars, milk and marshmallows. Bring to a boil over medium heat, stirring until the sugars dissolve and marshmallows melt. Remove from heat; stir in peanut butter. Pour in a buttered 8-inch square baking pan. Cool. When firm, cut into squares. Yield: 3 dozen.
Brown ground beef and onion. Add tomato sauce and simmer 30 minutes. Cook noodles separately. Grate cheese and add to meat. Simmer until cheese melts. Drain noodles and add to meat mixture.
Heat the pineapple. Add the sugar and lemon juice. Add gelatin dissolved in cold water. Cool mixture until it begins to thicken. Add cheese, walnuts and whipped cream. A few maraschino cherries may be added for color. Serves 8. Good with ham.
Fry hamburger in pot. Add chicken broth, 1 quart water, 1 package onion soup mix and celery. Boil all this for 20 minutes. Add tomatoes, vegetables and macaroni. Boil 15 minutes longer.
Heat oven to 350°. Grease and flour 2 round pans, 8 or 9-inch, or 13 x 9 x 2-inches.
Mix and heat the soup and chiles. Stir in sour cream and turkey. Bring a little bit of oil to simmer. Soak each tortilla in oil to soften; drain. Spread a large spoonful of soup mixture on each tortilla. Roll up and place in a baking dish. Grate cheese over top. Bake for 20 minutes at 350°.
Saute the squash, bell pepper, celery, onion, garlic salt, salt, pepper, Accent, bay leaf and nutmeg in oil over low heat. Cover pan and cook until tender. Remove bay leaf. Add cornbread crumbs, eggs, sage and 1/2 cup grated cheese. Put in casserole and bake at 350° for 20 minutes. Sprinkle remaining cheese over top and return to oven for 10 minutes. Serves 6 to 8. Freezes well.
Slice tomatoes, peppers, apples and onions. Add salt, brown sugar, cinnamon, nutmeg, and cloves and celery salt. Cook the mixture for one hour then add vinegar. Boil until thickness desired. Put in jars while hot.
To Cook by Microwave: Arrange chicken in 2 1/2 quart shallow, oval casserole dish with meatier portions toward edge of dish. Combine remaining ingredients; pour over chicken. Cover with wax paper. Cook at High 18 to 20 minutes or until chicken is done. Let stand, covered, for 5 minutes. Serve over spaghetti, rice or noodles.
Brown beef, onion and green pepper in shortening; drain. Add tomatoes, garlic salt, chili powder, salt and pepper. Simmer 15 minutes, stirring occasionally. Add cooked, unseasoned rice or macaroni and corn. Mix well; pour into buttered 2 to 2 1/2-quart baking dish. Top with cheese. Cover and bake in 350° oven for 20 to 30 minutes. Yields 8 servings.
Combine milk, eggs, sugar and nutmeg. Beat well. Pour into a deep unbaked pie shell. Bake at 350° for 20 to 30 minutes.
In a large pot, place the ham hocks and cover with 2 inches of water. Cook at low heat for 3 to 5 hours. Keep a watch to make sure the water doesn't boil off; when the meat will come off the bones, remove the ham hocks and let them cool. Be sure and save the juice the ham hocks were cooked in. Wash the dry lima beans and place them in a large cooking pot. Pour the juice from the cooked ham hocks over the lima beans and cover them with 2 inches of juice. Bring to a boil and turn down and simmer for 2 to 3 minutes. Watch to be sure they are covered with the juice. As they swell, you will need to add more juice. Remove from heat and let them stand. While they stand, remove the meat from the bones and cut the meat and rind into small pieces. After the lima beans have set for 1 hour, add the diced onions and celery, seasoned salt, Mrs. Dash and the pepper and the cut up pieces of ham hock. Add more of the juice from the ham hocks or, if no more is available, add water to cover the lima beans with 2 inches of liquid. Bring to a boil and turn down to simmer for about 2 to 3 hours. You can tell when they are done by testing a lima bean. Towards the end of the cooking cycle, only allow the juice to cover the lima beans.
Mix and spread in bottom of pan. Brown in oven at 350°. Put in refrigerator. Cool completely.
Brown hamburger and onion. Layer in a greased two-quart casserole dish 1/2 meat, potatoes, carrots, peppers and tomato. Mix soup, tomato sauce and taco seasoning together and spread 1/2 of this on the top. Layer the 2nd half the same way. Bake for 1 hour at 350°. Remove from oven and sprinkle 1/2 cup of shredded cheese (taco flavored) on top. Return to oven until cheese melts.
Place ribs in a single layer in large baking pans. Bake, uncovered, at 350° for 30 minutes. Drain, reserving 1/4 cup drippings. Turn ribs; bake 30 minutes longer. Meanwhile, in a saucepan, saute onions and celery in reserved drippings until tender.
Put water, meal and oleo in a heavy pot and cook, stirring constantly until thickened. Remove from stove and stir in all other ingredients until smooth. Pour into a 14 x 10 x 2-inch greased pan. Bake at 350° for 1 hour until golden brown and cracking.
Cook meat in salt water until tender. Remove meat and put in a roasting pan. Put potatoes, carrots and onions with meat. Combine remaining ingredients and heat; pour sauce over meat and cook until vegetables are tender.
In a large skillet over medium heat, brown chops in oil 2 minutes on each side. Add salsa and chilies to skillet. Lower heat, cover and simmer gently 8 to 10 minutes. Serves 4. Serve with buttered corn and cucumber and red onion salad.
Cook macaroni; wash and drain. Add vinegar; mix well. Mix remaining ingredients and add to macaroni. Mix well. Chill before serving. May want to try mixture with diced, cooked potatoes for potato salad.
I mix my salad dressing and Italian dressing together. Mix all ingredients and chill (do not cook peas).
Preheat oven to 325 degrees. Combine oil, sugar, eggs, and vanilla. Blend until smooth. Gradually add flour then fold in peaches, nuts, and coconut. Cook for 1 hour the reduce heat to 300 degrees and cook another 15 minutes. Cool. Mix cream cheese, peach juice and 4x sugar and pour over warm cake.
About 30 Minutes Before Serving: Into pie plate, pour 2 tablespoons milk. On waxed paper, combine 1/4 cup flour, 1/4 teaspoon salt and 1/8 teaspoon pepper. Dip pork chops in milk, then into flour mixture to coat well.
Combine picante sauce, peanut butter, honey, orange juice, soy sauce and ginger in a small saucepan. Cook and stir over low heat until blended and smooth. Reserve 1/4 cup picante sauce mixture.
Mix crushed vanilla wafers and 6 tablespoons melted margarine and place half of this mixture in the bottom of a 9 x 13-inch dish. Mix the next 4 ingredients in saucepan. Beat egg whites until stiff. Fold into chocolate mixture. Put half of chocolate mixture over cookie crumbs. Slice ice cream and place a layer on top of chocolate layer. (This step is easier if you let ice cream sit for a few minutes to the point that it starts melting.) Layer remaining chocolate, then remaining cookie crumbs. Freeze covered in plastic wrap or it will absorb freezer odors. Best to make the day before. Also, let sit out a few minutes before serving or you will not be able to slice easily.
Prepare Jiffy cake mix as per package. Bake at 350° for 15 minutes (no longer) in 9 x 13-inch oblong pan; cool. Mix cream cheese, pudding and milk. Spread over cool cake. Spread pineapple over cream mixture. Spread Cool Whip over this. Add coconut on top and refrigerate.
Dissolve Jell-O in hot water; cool. Add pineapple, cheese, nuts and celery. Chill until slightly jelled. Fold in whipped cream. Add coconut and marshmallows if desired. Cool until firm.
Let cream cheese soften to room temperature. Use mixer to blend. Add large jar marshmallow cream. Store in the refrigerator until chilled.
Combine first 4 ingredients. Cut butter into flour mixture with pastry blender until mixture is crumbly. Stir in egg yolks (mixture will be crumbly).
In a skillet, melt butter over medium heat; saute onions until tender. Stir in potatoes, soup and milk. Add cheese, green pepper, pimiento, pepper and 1/2 cup cracker crumbs. Pour into a shallow casserole; top with remaining crumbs. Bake at 375° for 35 to 40 minutes.
Stir together dry ingredients. Add eggs and milk. Add shortening; stir. A heavy iron skillet is ideal for baking and is best heated in oven. Grease skillet well. Pour in mixture and bake for 25 minutes at 400°.
Combine cheese, Bisquick and sau sage; form into balls. Bake at 375° for 15 minutes. Makes 72 balls.
Slice top off potatoes lengthwise. Scoop out potato with teaspoon, leaving some potato around skin. Add eggs, milk and margarine and mix with mixer. Add Cheddar cheese and onions and mix by hand. Spoon back into skins and wrap separately in foil and freeze. Take out of freezer (desired amount) and bake at 350° to 400° for 40 minutes to 1 hour.
Melt margarine in skillet; add zucchini, green pepper and onion. Cook 2 to 3 minutes, stirring occasionally. Add tomatoes, salt, pepper and garlic powder. Cook until ___.
Mix ingredients well. Put in refrigerator for 1 hour. Make into balls; flatten with fork. Sprinkle with sugar. Bake at 350° for 10 to 12 minutes.
Mix together. Add to first mixture and mix well. Bake at 350° for 35 or 40 minutes.
Brown ground beef. Add all ingredients and water. Cook for 1 1/2 hours. Adjust seasonings to taste. Soup can be frozen.
Combine all ingredients except parsley. Shape into a log or ball. Roll ball in parsley on wax paper. Chill.
Preheat oven to 300°. Shred chipped beef into bottom of 12-inch shallow greased casserole. Wrap a half slice of bacon around each breast. Place	the breast on top of the beef. Sprinkle with pepper. Blend the soup with sour cream and mushrooms and pour over chicken. Cover and bake for 2 1/2 hours. No salt is	needed	because of chipped beef. Uncover last 1/2 hour.
Drain 3 cans of beans and put into a 3 or 4-quart casserole. Add pork and beans with juices. Dice and fry bacon until crisp. Remove bacon. Drain grease. Save. Add few tablespoons of grease to skillet. Saute diced onion until transparent. Return bacon grease to skillet. Add garlic powder, salt, dry mustard, vinegar and brown sugar. Simmer 20 minutes. Mixture will turn syrupy. Pour over beans and bacon in casserole. I use up to 1 cup of bacon grease to make syrup. This may sound greasy (but it isn't) and it is oh sooo good and different for a special barbecue or picnic. Best served hot. Make day before for flavors to mix. Serves 12 to 15.
In heavy saucepan, put butter, sugar, dates and pecans in order listed. Cover and heat over medium heat; stir occasionally until mixture bubbles well (10 to 15 minutes). Remove from heat and cool 5 minutes. Add Rice Krispies and stir gently with wooden spoon, mixing well.
Cut chicken into bite size pieces and brown with garlic, cumin and, if desired, peppers. Add sherry; cook 3 to 5 minutes. Add salsa and beans and simmer 10 minutes. Add Monterey Jack cheese and stir until melted. Serves 6. Enjoy.
Brown onion, pepper and garlic in butter. Let simmer until pepper is tender. Add tomatoes and seasonings; boil 10 minutes longer. Serve over rice.
Quickly dip tortillas in hot oil, just to soften and make pliable. Drain on paper towel and blot to remove any excess oil. Set aside. Combine whipped cream cheese, mayonnaise, mustard, garlic powder and hot pepper sauce, mixing well. Spread cream cheese mixture on each tortilla. Arrange layers of ham or turkey, cheese slices and lettuce on each tortilla, as desired. Roll up tightly as a jelly roll. Wrap securely in plastic wrap. Chill overnight.
Melt margarine. Add rice. Place boneless chicken breasts on top of rice. Pour soups and water over chicken. Bake at 325° for 1 1/2 to 2 hours.
Brown meat and onion. Drain off liquid. Add Miracle Whip and macaroni. Heat and stir. Top with grated cheese. Serves 4 to 6 people.
Grind apple, orange and cranberries in blender or food processor. Add sugar. In another bowl, dissolve jello in 3/4 cup boiling water. Let cool. Add pineapple and the ground fruit to the jello. Refrigerate 48 hours before serving.
Melt butter and chocolate together in saucepan. Remove from heat and stir in sugar, flour, baking powder, vanilla and nuts. Add eggs and beat thoroughly. Spread in greased pan (9 x 9 x 2-inch). Bake at 350° for 30 minutes.
Cook milk, eggs, sugar and salt over low heat, stirring frequently to keep mixture from burning. When cooked mixture coats a wooden spoon, remove from heat. Add cream and vanilla. Cool mixture, then freeze using electric ice cream maker or hand cranked ice cream maker. Makes 5 quarts.
Brown hamburger, onions and bell pepper in skillet. Drain good. Add the next 6 ingredients, mixing well. Line large casserole dish with flour tortillas (overlapping). Spread 1/2 of mixture over tortillas. Grate Longhorn cheese and sprinkle over meat. Repeat layers, except for cheese. Bake in oven at 350° until bubbly, then use the rest of cheese on top and bake until cheese is melted. Serve hot.
Grease and flour 2 (9 x 5-inch) loaf pans; set aside. Mix berries, eggs and oil. In second bowl, mix the flour, sugar, cinnamon, soda, salt and nuts. Add berry mixture to flour mixture; stir just until blended. Pour into pans. Bake for 1 hour, or until toothpick inserted in center comes out clean. Makes 2 loaves. Bake at 350°.
Combine sugar, salt and cornstarch. Beat eggs and add to dry ingredients. Beat in vanilla. Sprinkle coconut over bottom of crust. Pour egg mixture over. Bake 1 hour at 400°.
Place rhubarb in the bottom of an ungreased 9-inch baking dish. Sprinkle the jello over rhubarb. Mix together remaining ingredients and spoon over jello. Bake at 375° for 40 to 45 minutes.
Heat together in heavy pan on low heat until cheese melts. Takes about an hour; easy to stick. Serve with nacho chips or potato chips. Also good as a topping for baked potatoes or in taco salad.
Baking Temperature: 350°. Baking Time: 60 to 65 minutes.
Line bottom of a 9 x 13-inch baking dish with ham slices. Place chicken breasts on ham.
Mix sugar with hot water until dissolved. Add other ingredients and pour in 1/2 gallon bottle. Age for at least 2 weeks. (The longer it is aged, the better it will taste.) When ready to serve, remove vanilla bean.
In saucepan, heat pineapple juice, flour, vinegar, sugar and egg until thickened. Mix in crushed pineapple and marshmallows. Place in covered container and refrigerate overnight. Next day, add apples, peanuts and Cool Whip.	 Chill until serving time.
Chop beets and cabbage fine. Add the rest of the ingredients and cover with vinegar. It is then ready to serve.
Soften cream cheese and press into a 9 x 13-inch pan with a fork. Add chili, hot chiles, then shredded Cheddar cheese on top. Bake at 350° until cheese is melted. Serve with nacho chips.