HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain whole kernel corn. Mix with creamed corn. Beat eggs. Add milk, sugar and flour. Stir egg mixture and corn mixture. Pour into greased casserole dish. Dot with butter. Bake in a 375° oven for 30 minutes or until set.
Mix dry ingredients in a bowl; add egg and milk. Stir until smooth and creamy batter (if batter is a little thick, add a little more milk). Add the oil last; mix well and pour onto a preheated waffle maker. When the light goes out, they should be ready (approximately 3 minutes). Get your butter and syrup ready! Enjoy!
Boil and cool eggs, cutting lengthwise, giving 12 egg parts. Mix egg yolks with sandwich spread until smooth. Add more sandwich spread, if needed. Add a little garlic, if desired.
Mix the first 5 ingredients in saucepan and cook over low heat. Let come to a bubbling boil and cook 4 minutes. Add and blend vanilla, oatmeal and nuts. Drop by teaspoon on waxed paper. Makes about 4 dozen cookies.
Add all ingredients together. Bake 35 to 40 minutes at 350°.
Layer each ingredient in order given in an 8 x 8-inch pan. Bake at 350° for 30 minutes.
Fry bacon crisp, add white onions, bell pepper and celery. Cook veggies about 5 minutes with bacon, add potatoes and then green onions. Cook over low heat and stir open. Add Cajun spices to taste. If more seasoning is desired, add a little salt.
Put all ingredients into food processor. Blend on high until dough forms a ball. Remove from processor and put on flour covered board. Knead a few times until smooth, then let rest 10 to 20 minutes before spreading in pizza pans. Add desired toppings and cheeses. Bake at 400° to 450° for 20 to 25 minutes, until golden and bubbly.
Mix chicken and other ingredients. Sprinkle chips and cheese on top. Bake at 350° about 25 minutes.
Put cut up pieces of chicken in a 9 x 13-inch pan. Pour all ingredients, after blended, over chicken. Bake in a 350° oven until chicken is done, about 1 hour.
Combine all ingredients in blender for 30 seconds. Refrigerate several hours before serving. Serve with cut up fresh fruit.
Beat egg substitute for 5 minutes. Mix in sugar, oil and vanilla. Add flour, soda, salt and cinnamon. Mix well. Stir in carrots and pineapple with juice. Pour into 9 x 13-inch pan, well-greased and floured. Bake at 350° for 40 to 45 minutes. Serve with low-fat vanilla frozen yogurt.
Parboil potatoes so you can grate on large holes of grater (or use frozen hash browns). Cook onion and butter until tender. Mix together soup, cheese and sour cream. Pour mixture over potatoes. Top with cornflakes or potato chips. Dot with butter. Bake for 45 minutes at 350°.
Gradually add sugar to Crisco and butter, creaming until fluffy. Beat eggs one at a time. Add sour cream and vanilla. Stir in flour that was sifted with baking soda and salt. Mix well. Chill. Roll out small amount at a time very thin on lightly floured board. Cut with cookie cutters. Place on ungreased baking sheets. Sprinkle with sugar. Bake at 400° 6 to 9 minutes or until golden. Makes 4 to 6 dozen medium sized cookies.
Heat oil in a large frying pan or Dutch oven and brown cubes of meat. When browned, add onion, garlic, spices, tomatoes, salt and pepper to taste. Cook slowly 2 or 3 hours, adding water as needed. When meat is tender, add mushrooms and liquid plus enough water to make 1 to 1 1/2 quarts of sauce. Thicken slightly with flour and water paste. Cook 1/2 to 1 pound spaghetti. Pour sauce over spaghetti. Serve with Parmesan cheese.
Place roast in 3-quart casserole. In small bowl, mix tomatoes, onion, garlic powder, cayenne and pepper. Add cinnamon stick. Pour over roast. Cover. Microwave on High for 5 minutes. Microwave 30 more minutes at 1/2 power. Add remaining ingredients. Re-cover. Microwave at 1/2 power for 30 to 45 minutes or until roast and vegetables are tender. Let stand for 10 minutes. Serve with biscuits.
Mix together and crumble onto a cookie sheet. Bake at 350° for 20 minutes. Stir occasionally. Sprinkle 2/3 of crumb mixture in a 9 x 13-inch pan.
Mix as listed. Bake at 325° for 1 hour. Makes 4 mini-loaves.
Mix all ingredients except peaches. Let cool, then add peaches. Pour into a 9 x 13 pyrex dish.
Cream oleo and sugars. Add eggs and vanilla. Beat. Sift dry ingredients and add to mixture. Add oatmeal and nuts. Shape into 2 rolls and wrap in wax paper. Put in refrigerator and chill. Slice and bake at 350° for 10 minutes.
Roll chicken in flour mixture. Melt 1/3 cup butter and coat pieces of chicken well. Bake at 375° for 45 minutes. Combine honey and lemon juice and glaze chicken pieces. Bake another 15 minutes at 350°.
Mix flour, salt and soda; set aside. Mix white sugar and cinnamon; set aside. In a large bowl, cream the butter and brown sugar until light and fluffy. Using electric blender at low speed, beat in eggs, then dry ingredients alternating with milk until well blended. Stir in rhubarb and vanilla. Turn into a 13 x 9-inch greased and floured glass cake pan. Sprinkle with cinnamon and sugar. Bake at 350° for 40 to 45 minutes.
Brown beef in butter. Add the frozen spinach; cook until thoroughly defrosted. Do not cover. Stir in the milk. Add the salt, pepper and nutmeg. Simmer for 5 minutes. Thoroughly mix the cornstarch and water. Very slowly, add to the spinach-meat mixture. Stir until thickened. Serve with a dash of nutmeg over each bowl, if desired.
Dissolve jello in boiling water, then add pineapple. Mix cream cheese and Eagle Brand milk. Add this to jello mixture. Add remaining ingredients. Pour in 13 x 9 x 2-inch dish and refrigerate. Ready to eat when set.
Mix together ground zucchini squash, ground onions and salt. Let stand overnight; drain, rinse and rinse again. Add remaining ingredients. Cook slowly until clear (about 30 minutes). Seal hot. One half of recipe makes 3 pints.
Cook until thick. Put in one cooked pie crust or graham cracker crust. Top with Cool Whip before serving.
Place chops on bottom of large casserole dish.	Combine soup, catsup, Worcestershire sauce and onion. Pour over pork chops. Bake, covered for 1 hour at 350°.
Cook broccoli until barely tender; drain and arrange in 9 x 13-inch buttered baking dish. Boil chicken breasts until tender and place deboned chicken over broccoli. Combine undiluted soup, mayonnaise, lemon juice and curry powder; beat until smooth and pour over chicken. Sprinkle cheese over top. Combine bread crumbs and butter, then sprinkle over cheese. Bake, uncovered, 30 minutes at 350°.
Melt butter and mix with graham cracker crumbs. Press in a 9 x 13-inch pan. Pour the milk over crust. Spread chocolate chips and peanut butter chips on this. Bake at 325° for 25 minutes.
Combine green pepper, onion, prepared mustard and flour. Simmer Carnation milk and salt in a saucepan over low heat to just below boiling. Add cheese. Stir over low heat until cheese melts.
Cut steak into small pieces and brown good. Cut up bell peppers, onions and tomatoes into 2-inch pieces. When meat has browned, add your peppers, onions and tomatoes. Pour over this mushroom soup and water. Simmer for 45 to 60 minutes. Cook rice as directed on package when done. Put rice on plate and cover with pepper steak ingredients. Put soy sauce over this until taste.
Mix cake by directions on box. Fill paper lined cupcake tins 2/3 full. Cream the cream cheese with sugar and beat in salt and egg. Stir in chips. Drop 1 rounded teaspoonful of cheese mixture into middle of each cupcake. Bake at 350° for 15 to 20 minutes. These are so delicious they need no frosting!
Brown meat, mix in sauces. Spread in bottom of 9 x 13-inch pan. Spread cheeses over top; bake on 400° for 15 to 20 minutes. Remove from oven, add sour cream to top. Bake another 5 minutes. Remove. Serve with nacho chips.
Cook chicken breasts until tender; cut up and put in 9 x 13 baking dish. Cook celery and onion in chicken broth until tender. Drain and put on top of chicken evenly. Mix both cans of soup with milk. Spread over chicken, celery and onions. Mix stuffing as directed. Put on top of casserole. Bake at 350° until it bubbles.
Any favorite brownie recipe or package mix. Cook as directed. Two minutes before brownies are cooked, remove from oven and cover with marshmallows. Return to oven for 2 minutes. Mix water, chocolate and margarine together in small saucepan until melted. Remove from heat and add confectioners sugar and vanilla. Mix well and cover marshmallows. Cool and cut into squares.
Cook potatoes until done but firm. Cook broccoli. Mix cheese and flour with water from potatoes and place in food blender and blend into a sauce. Mix with the potatoes and broccoli and serve.
In basket of coffeepot place brown sugar, cloves, allspice and cinnamon. Plug coffeepot in and perk through. Makes 12 servings.
In medium saucepan, combine all ingredients. Bring to a boil over medium-high heat, stirring frequently. Reduce heat and simmer 20 minutes or until thickened. Pour hot mixture into sterilized canning jar; seal immediately. Yields 2 cups.
Place apples in 9 x 13-inch baking dish. Sprinkle with the cinnamon and 1 cup of sugar. Make a topping with 1 cup sugar, the flour and butter. Sprinkle over the top. Bake at 350° for 40 minutes.
Mix and spoon into muffin tins or on cookie sheet. Bake in hot oven until brown.
Mix broccoli, red onion, cheese and bacon in a large bowl. Mix mayonnaise, vinegar and sugar in small bowl. Pour dressing over ingredients in large bowl; toss well. Serve.
Mix carrots, water and sugar; cook for 10 minutes or until tender. Keep warm. Reserve 1/2 cup cooking liquid. Add butter, syrup and mustard to the 1/2 cup cooking liquid; cook 5 to 7 minutes to heavy syrup stage. Add carrots and cook until glazed.
Cream butter until light. Add sugar slowly, beating well. Add eggs, one at a time, beating after each, then add wafer crumbs alternating with milk. Add vanilla extract. Add coconut, then mix fruit, nuts and raisins into bowl with 1/4 cup flour. Cover well and shake, dusting well with flour, then mix with batter. Pour in well-greased and papered tube pan. Cook 1 1/2 hours at 325°, then let cool.
Mix all ingredients lightly and shape to resemble 4 T-Bones. Place on rack of broiler pan and broil 8 minutes on one side. Turn and broil 4 minutes. Serves 4.
Mix Kool-Aid, water, sugar and pineapple juice in large container. Add ginger ale just before serving. Will serve 50 people.
Beat egg whites, cream of tartar, salt and baking powder 10 minutes or until stiff. Add sugar 1 tablespoon at a time, at slower beater rate. Add vinegar. Beat 10 to 15 minutes longer. Add extract at the end of beating time. Bake in a 9 x 12-inch pan, greased on the bottom only. Preheat oven to 400°. Place pan in oven. Turn off oven. Do not open door until cool, at least 3 hours.
Cook onions in small amount of oil until tender (but not brown). Combine egg and milk. Add to biscuit mix and stir only until just moistened. Add onions, half of the shredded cheese and the parsley. Spread dough in an 8 x 1 1/2-inch round pan. Sprinkle with remaining cheese. Drizzle melted margarine over the top. Bake at 400° about 20 minutes or until wooden pick comes out clean.
Preheat oven to 375°. Mix all dry ingredients and then add chocolate chips. Combine egg, milk and butter. Stir into flour mixture. Do not beat. Spoon into muffin tins that have been well-greased. Bake for 20 minutes. Makes 12 muffins.
Make a crust of butter and crumbs and press in a 9 x 13-inch baking dish. Mix cream cheese, powdered sugar and 1 cup of Cool Whip. Spread mixture over crust. Set aside the remaining Cool Whip for last layer. Mix pudding and milk thoroughly and spread over cream cheese mixture. Use remaining Cool Whip topping to cover pudding.
Combine all ingredients. Spread in a greased 13 x 9-inch cake pan. Top with more cheese. Bake at 350° for 1 hour.
Put rice in 13 x 9-inch baking dish. In microwave, melt butter, soup and water. Pour over rice; stir well. Sprinkle broccoli on top of mixture. Add melted cheese. Bake at 350° for 45 to 60 minutes.
Boil chicken breasts until tender. Chop. Place in a casserole dish which has been sprayed with Pam. Mix soup and sour cream and pour over chicken. Mix cracker crumbs with melted margarine. Sprinkle over top. Bake at 350° for 30 minutes.
Cream butter or butter and shortening; add sugar and beat until creamy. Add eggs; beat. Sift flour, salt and soda. Add to butter, sugar and egg mixture. Add banana and floured nuts. Bake about 1 hour in 350° oven.
Microwave potatoes for 7 to 10 minutes. While microwaving potatoes, melt butter. Add flour and milk. Heat at medium heat; add sour cream, 1/2 cup Cheddar cheese, onions, salt and pepper to taste. Add potatoes; cook on medium heat for about 5 more minutes. Top with bacon bits and additional grated Cheddar cheese before serving.
Cook onion and green pepper in butter until tender. Stir in flour and pepper. Add milk all at once and bring to boil, stirring constantly. Reduce heat; add cheese and mayonnaise. Stir until cheese melts. Combine potatoes and ham with sauce. Bake in moderate oven (350°) for 30 to 35 minutes. Yields 4 to 6 servings.
Tips: For microwaving, the rounder the shape of the container, the better. Oval dishes and oblong dishes with rounded corners are good shapes. Microwave energy is attracted to square corners and food overcooks in those areas.
Prepare stuffing according to package directions. (I reduce the amount of butter.) Mix in chopped chicken. Spoon mixture into cooked shells. Combine water and soup; mix well. Spread 1/3 of soup mixture in an 8 x 11-inch casserole dish. Arrange filled shells in dish; top with remaining soup. Bake, covered, at 350° for 45 minutes. Makes 8 servings.
Mix together the bean dip, sour cream, cream cheese, onion and taco seasoning. Top with cheese. Bake at 350° until cheese is melted. Serve with chips or nachos.
Boil liquid out of hominy. Melt the oleo in a baking dish. Mix hominy and sour cream together. Pour into baking dish. Slice and place cheese on top of hominy mixture. Sprinkle with paprika and bake 30 minutes at 350°. Serves 4 to 5.
Brown meat, adding chopped green pepper and seasoning mix in a large skillet over medium heat. Stir in water, tomato sauce and beans. Reduce heat to slightly boiling and cook 10 to 15 minutes. Add corn and cooked rice. Cook 10 more minutes. Let stand 5 minutes. Serve with shredded cheese, chopped onion, sour cream and salsa or eat plain with crackers. Serves 6.
Brown sausage meat and hamburg together. Drain well. Cut cheese into cubes and mix into hot meat mixture until melted. Add seasonings and mix well. Mound mixture on party rye bread (may be frozen at this point). Broil until bubbly and browned.
Preheat oven to 400°. Cook broccoli according to package directions; drain.
Combine ground chuck, egg, pepper, onion, bread crumbs and seasonings. Mix thoroughly. Shape into balls. Brown in shortening until all sides of meat are evenly browned (approximately 10 minutes). Add tomato sauce, water and bay leaf. Bring to a boil. Simmer 1 hour. Serve over spaghetti. Serves 6.
Shred cabbage and cook in salted boiling water until crisp-tender. Drain. Pour in soup. Add margarine. Mix well and put half in a large greased casserole dish (13 x 9 x 2-inches). Sprinkle with half of crackers and half of cheese. Add remaining cabbage, crackers and cheese. Bake at 350° until bubbly.
Sift together first seven ingredients. Beat eggs until light; add sugar slowly. Set aside. Soak zucchini in water and salt. Drain. Add oil to dry ingredients alternately with buttermilk and zucchini. Add chopped nuts, vanilla and orange peel; beat. Fold in eggs. Pour into two 9-inch cake pans, greased and dusted with cocoa powder. Bake at 350° for 40 to 45 minutes.
Line jelly roll pan with graham crackers. Mix butter and brown sugar. Spoon over graham crackers. Sprinkle with nuts. Bake at 350° for 12 minutes. Remove to cooling rack. Break in rectangles. Serves 60.
Beat eggs well. Add the sugar. Beat well. Pour in 2 quarts whole milk. Beat again. Put over low heat. Add 2 more quarts of milk. Stir until boils. Boil to just thick. Take off heat and add vanilla. Let cool. Refrigerate. When cold, drink.
Salt and pepper chicken; brown in butter. Add remaining ingredients. Simmer for 40 minutes, until done.
Make a sauce of butter, flour and broth. Saute onions and green pepper in butter. Combine remaining ingredients, mixing lightly with noodles. Put into a casserole; cook for 20 minutes at 300°.
Cook chicken and chop into small pieces. Combine all ingredients in a large casserole dish. Top with almonds or pecans. Bake at 350° for 30 to 40 minutes. Can be refrigerated overnight before baking.
In a 1 quart microwave safe dish, heat 2 tablespoons of butter, uncovered, on high for 30 seconds or until melted. Whisk in flour until smooth. Gradually add milk. Microwave, uncovered, on high for 1 minute; whisk lightly. Heat 1 minute longer or until thickened. Whisk in remaining butter until melted.
In large glass bowl, combine margarine, oil, caramels and marshmallows. Alternate microwaving and stirring until ingredients become a pourable mixture. Place popcorn in large mixing bowl. Add M&M's and peanuts. Pour sauce over and toss to mix.
Break lettuce into small pieces and toss with next 8 ingredients. Salt and pepper to taste and toss again. Place anchovies evenly around salad and sprinkle Feta cheese over top. Just before serving, pour even amounts of olive oil and vinegar over salad and toss at table. Serve with hard bread, crackers or crusty rolls.
Fold in lemonade, Cool Whip and condensed milk together. Pour into pie crust. Chill.
Boil potatoes until done; let cool a little, then peel and slice into circles. Mix vinegar and sugar; stir until mixed well. Add water, onion slices (cut in circles) and fresh parsley (cut up). Add salt, pepper and oil. Stir well. Pour over potatoes and mix. Top with crumbled bacon. Let marinate; cover and refrigerate for 1 hour.
Mix first 3 ingredients. Boil water, oil and food coloring. Pour boiling mixture over dry ingredients. Add hand lotion. Mix with a spoon. Knead until smooth. Divide into portions for coloring. Keep in a plastic container.
Drain sauerkraut and put into the bottom of a large, oblong baking dish. Place pork chops on top of sauerkraut. Mix soup, water and sugar together and pour over sauerkraut. Bake in 350° oven for 1 1/2 hours and until meat is nicely browned.
Peel and boil potatoes. Mash with cream cheese, sour cream, salt and pepper. Put in casserole and dot with margarine. Can be refrigerated up to 2 weeks. Bake for 30 minutes at 350°.
Brown ground beef and taco seasoning. In a large bowl, cut up tomatoes, onion, black olives and cheese. Crush Doritos into small pieces. Combine all vegetables, cheese and Doritos in a bowl. After ground beef is ready, let stand about 15 minutes or until cool. Drain grease. Combine beef and French dressing in bowl with vegetables, cheese and Doritos. Stir until French dressing is covering everything. Chill and serve. Great for picnics.
Use a turkey roaster for this recipe. Boil lasagna noodles until soft; drain and cool. Mix cottage cheese and eggs together. Brown hamburger; drain off grease and add spaghetti sauce and tomato paste. You can add oregano and garlic to your taste. Cook for 1 hour on low heat; make sure your sauce has lots of juice.
Blend eggs, sugar and salt in a small mixing bowl. Slowly stir in milk. Add vanilla. Pour into a 1 1/2-quart casserole dish. Sprinkle with nutmeg. Bake in 350° oven, after having placed dish in a larger baking pan filled with hot water, for 45 to 50 minutes until set and golden brown.
Preheat oven to 300°. In medium bowl combine butter, 2 tablespoons peanut butter and cereal. Press onto bottom and sides of 9-inch pie plate. Bake 10 minutes. Cool completely. In large bowl, combine ice cream and 2 tablespoons peanut butter. Pour into cooled crust. Freeze 4 hours or until firm. Before serving, spread whipped topping over pie.
Cook together first nine ingredients until done. Make white sauce with gravy flour and milk so it pours well into cooking pot. Add 1 can of milk. Blend well. Add cheese as you desire. Cook for another 5 minutes. Serve hot with corn bread.
Cut up a little bacon and fry it with a little butter. Add flour and brown. Dilute vinegar with water. Add a little salt and sugar. Stir and let cool.
Beat sugar and cider vinegar together. Add remaining ingredients and mix well. Store in refrigerator.
Cook broccoli; cook and bone chicken and cut into bite size pieces. Place broccoli in a baking dish and cover with chicken. Make a sauce of the chicken soup, mayonnaise, lemon juice and curry powder. Mix sauce and pour over chicken. Top with grated cheese. Dot with melted butter and cracker crumbs. Bake at 350° for 20 minutes.
Cook Karo, sugar and water together to hard crack stage. Add butter, salt and Spanish peanuts; cook until golden brown. Remove from heat and add soda and vanilla. Stir and pour out on buttered tile. Must be tile as it has to cool rapidly. Spread until very thin.
Mix eggs and sugar. Add carrots and applesauce. Then stir in dry ingredients and pour into 9 x 13-inch baking pan. Bake at 350° for 15 to 20 minutes.
Boil water, then add capellini; cook until al dente and drain. Put all ingredients into separate saucepan, except crabmeat. Bring to a boil, then add crabmeat. Pour sauce over capellini and serve.
Combine flour, sugar, oil, eggs, vanilla, baking soda, cinnamon and salt. Add cherry filling, chocolate chips and nuts. Mix pie. Heat oven to 325° to 350°. Pour in greased Bundt pan. Bake 1 hour. Cool 10 minutes. Sprinkle with powdered sugar.
Mix together in casserole and bake at 350° for 1 hour. Serve on toasted buns. Serves 16.
Mix all ingredients and place in 2-quart casserole dish. Crumble Ritz crackers over top and drizzle melted butter over the crackers. Bake at 350° for 30 minutes.
Core and wedge 10 tomatoes and throw into a bowl. Chop up the celery sticks, green pepper and onions. Sprinkle parsley flakes in, add Italian dressing and stir.
Saute onions (cut up) in a very small amount of olive oil. Add ground beef. (If you use dried beans, cook in water in large pot for 1/2 hour or so.) Otherwise, add beef mixture to large pot with 3 quarts of water. Also, add the tomatoes, sugar and vinegar and beans. Cook for 1 1/2 hours if using dried beans or cook for 1/2 hour and add canned beans and cook another 1/2 hour. Skim off any grease and thicken with flour. Serve.
Melt butter in casserole. Add sliced mushrooms; cook for 5 minutes. Add onion and tomatoes; cook another 5 minutes. Add crab meat, leaving it in as large lumps are possible. Season and heat, then add the cream, stirring gently. Let boil 1 minute, no longer, then add parsley, chives and brandy. Serve at once from the casserole into shallow soup plates into which one has put a spoon of cooked rice. Serves 4 to 6.
Cook pasta as package directs; drain. In skillet, brown meat. Salt and pepper to taste; drain. Add tomatoes. Cook, uncovered, until slightly thickened. Stir in onions and cream cheese. Toss with remaining ingredients. Cover 2 minutes to melt cheese. Makes 4 to 6 servings.
Mix water and sugar; bring to a boil. Remove from heat and stir in fruit juices and mashed bananas. Pour into two (2-quart) containers and freeze.
In a casserole dish, put melted butter, rice and soups. Bake 1 hour at 350° (uncovered). Stir at least once. Can add mushrooms if desired, one can, undrained, with other ingredients.
Cut both sides of steak into a diamond pattern 1/8-inch deep. Cook and stir onions and 1/4 teaspoon of salt in margarine until onions are tender. Keep warm. Mix remaining ingredients, except mushrooms. Brush half of mixture on the steak. Set oven to broil or 550°. Broil beef with top 2 to 3 inches from heat until brown, about 5 minutes. Turn meat over, brush on remaining mixture and top with mushrooms. Broil 5 minutes longer. Remove from oven and add onions. Makes 4 servings.
Mix all dry ingredients in large bowl. Add eggs, yogurt, honey, butter and ginger. Fold in apples. Fill muffin tins about 2/3 full. Bake at 400° for 15 to 18 minutes.
Brown and drain meat. Add taco seasoning to meat in skillet. Add tomatoes and simmer for 20 minutes. Cook rice as directed on package. Put cheese pieces in large bowl. Add Ro-Tel tomatoes, then add rice and meat and mix well. Cover and let cheese melt. Top with chips just before serving.