HumbleIntelligence/food-ner-1-Million huggingface dataset:
Crush 1 pack of Ritz crackers and add enough milk to dissolve crackers. Beat eggs. Mix eggs, cracker mixture, eggplant, 1 cup cheese and 1/2 margarine. Pour into casserole dish. Crush remaining crackers and sprinkle over top of casserole. Melt remaining butter and pour over crushed crackers. Sprinkle remaining cheese over top. Bake at 350° for 15 to 20 minutes or until cheese melts.
In a buttered 8 x 8 or similar size casserole dish layer the asparagus, cream of celery soup, cheese, bread crumbs, butter, salt and pepper. Place next layer starting with english peas, cream of mushroom soup, cheese, bread crumbs, butter, salt and pepper. Bake at 350° for 25 minutes or until bubbly.
Dissolve cream cheese in heated soup. Dissolve jello in 1/2 cup boiling water. Stir the hot soup into the jello. Blend, cool a bit, then add the other ingredients.
Preheat oven to 350°. Beat the oil and sugar. Add the eggs. Beat until creamy. Sift together flour and spices. Stir into batter or use low speed on mixer. Add all remaining ingredients. Mix. Batter will be thick and lumpy. Butter and flour a 13 x 9-inch pan, angel food tube pan or Bundt pan. Cool in pan before turning out. Bake a 13 x 9-inch pan for 1 hour at 350° or other pans for 1 hour and 15 minutes at 350°.
Combine pie filling mix, gelatin, sugar and water in saucepan. Cook and stir over medium heat until mixture comes to a full boil. Add lime rind and juice. Pour into bowl. Cover with plastic wrap and chill until cold and slightly thickened. Fold in 2 1/2 cups Cool Whip. Spoon into crust. Freeze 1 hour or chill in refrigerator 3 hours. Garnish with remaining Cool Whip.
Heat spaghetti sauce. Set aside. Cook bow ties according to package directions, drain and set aside. Mix together spinach, grated cheese, bread crumbs, parsley, garlic, salt and eggs. Grease a baking dish.
Allow hash browns to thaw. Mix all ingredients together and place in a 9 x 13-inch baking dish. Bake at 350° for 45 minutes.
Mix well the eggs, sugar, brown sugar, oats, coconut, butter and vanilla. Pour in pie shell and bake 45 minutes at 350°.
Cook macaroni in boiling water until tender; drain well. Saute onion in margarine; remove from heat. Add undiluted soup. Gradually add milk, tuna, seasonings and 2 slices of cheese. Heat, stirring occasionally, until mixture is hot and cheese is melted. Mix in the macaroni. Pour into a greased 2-quart rectangular baking dish. Arrange remaining cheese on top. Bake in moderate 350° oven for 5 to 10 minutes, until cheese melts.
Combine beef, water, salt and spaghetti sauce. In 9 x 13-inch pan layer 1/3 of the spaghetti sauce mixture, 1/2 of noodles, 1/2 cottage cheese and 1/2 Mozzarella cheese. Repeat layers, ending with sauce. Sprinkle with Parmesan cheese. Bake, covered, with foil at 350°	for 2 hours or microwave, covered, with plastic wrap on High for 30 to 35 minutes.
Mix soup, mushrooms, milk and onion in bowl; set aside. Place sliced potatoes in nonstick casserole dish (or spray with Pam). Pour soup mixture over potatoes. Trim fat and season pork chops. Brown only slightly in skillet and then place pork chops on top of potatoes and soup mixture. Cover and bake at 375° for 1 hour and 15 minutes.
Mix the first 4 ingredients well. Place chicken on top. Cover with foil and bake at 350° for 2 1/2 hours.
Brown meat in a large iron skillet. Stir in soup mix, beans, catsup, mustard, vinegar and sugar. Simmer 30 to 45 minutes. Pour into 2 1/2-quart bean pot to serve. Serves 8 to 10.
Bring water and salt to a boil. Add rice and cover. Remove from heat and let sit for 5 minutes. Melt butter in skillet; combine rice, celery and onion with remaining ingredients. Pour into a greased 1 1/2 qt. casserole dish. Bake at 350° for 1 hour.
Press spinach to dry. Combine spinach, 1 cup Parmesan cheese and next 7 ingredients. Spoon into a greased 1-quart baking dish. Bake at 350° for 10 minutes. Sprinkle with the remaining 1/4 cup Parmesan cheese and paprika. Bake an additional 10 minutes. Serve with crackers, party rye or small slices of Panera's Asiago cheese bread.
Bring 6 cups water and sugar to a boil in sauce pan. Boil 5 minutes. Cool completely.	Add frozen orange juice, 4 1/2 cups water and pineapple juice to sugar mixture. Puree bananas in blender. Add lemon juice.	Add to juice mixture. Pour into 3 large zip lock bags (easier if plastic bag is put in loaf pan before pouring). Freeze at least 12 hours to up to 3 weeks. Thaw 4-6 hours before serving. Add 1 liter ginger ale to each bag of punch. Pour into punch bowl to serve. Serves 20.
Fry salt pork until crispy, remove pork and use the drippings. Add 2 cups of clam juice, diced potatoes and diced onions to the fat. Cook covered 20 minutes until potatoes are cooked. Add clams, 1 3/4 cups of milk and the cream. Blend the remaining milk and flour together, stir this into the chowder. Heat to boil stirring occasionally. Add salt and pepper to taste. Serves 10 small bowls - serve with the cooked salt pork on top.
Beat eggs with milk. Gradually beat in flour, sugar, salt and baking powder until very smooth. Holding the opening of a funnel closed with your forefinger, fill funnel with batter. Controlling the flow with your forefinger, dribble the batter into hot oil at 375°, starting at center of pan and swirling outward in a circle. Fry 2 or 3 minutes or until brown. Drain on absorbing paper and sprinkle with powdered sugar. Makes 2 dozen, depending on size.
In med. bowl, whisk pudding, and milk until well blended. Blend in sour cream. Stir in pineapple and coconut. Cover. Refrigerate until chilled, 30 min to an hour. Serve with fresh fruit dippers.
Combine butter, sugar and flour. Stir in chips and vanilla. Drop by teaspoons on ungreased cookie sheet. Bake at 350° until lightly browned. While still warm, sprinkle with sugar.
Combine corn meal, flour, baking powder and salt. Add minced onion and egg. Stir in milk to make a stiff batter. Drop by tablespoon into 1 inch hot fat (375°). Fry until golden brown, about 3 minutes. Drain on absorbent paper and serve at once. Makes about 20.
Put water onto boil for macaroni. Brown hamburger in a deep skillet. Add tomato sauce and the cheese sauce to browned hamburger; stir well. Shake on seasoned salt until a thin layer is over most of surface, stir in with hamburger mixture. Strain macaroni and add to mixture. Add chili powder to taste.
Blend flour with 1/2 cup chicken broth. Gradually add the remaining 2 cups of broth. Bring to boil, stirring. Add grated cheese and cook; stir until cheese is melted. Remove from heat; stir in chicken. In a 3-quart casserole, alternate layers of chicken mixture with the artichoke hearts and asparagus, beginning and ending with the chicken. Sprinkle with more grated cheese, if desired. Bake at 375° for 15 to 20 minutes. Can be made ahead and refrigerated until needed.
Mix butter, sugar, Karo, salt, eggs, and vanilla together until well blended. Stir in pecans. Pour into pie shell. Bake at 350° until tests done.
Saute onion and celery in butter. Cook rice according to package directions. Add chicken, soup, water chestnuts and mayonnaise to onion and celery mixture. Pour rice into buttered casserole dish. Pour in chicken mixture and top with crushed crackers. Dot with butter and bake at 400° until bubbly for about 30 minutes.
Beat together egg white and water until foaming. Add pecan meat. Mix well. Add sugar and cinnamon and mix together well. Spread mixture on flat cookie sheet with sides. Bake 45 minutes at 275°, stirring every 15 minutes. After baking, spread on wax paper and dry before putting in container.
Cream butter and sugar. Add peanut butter; cream well. Add eggs; beat well. Add flavoring. Drop cookies on cookie sheet. Preheat oven to 350° and cook for 10 minutes.
Dissolve Jell-O in boiling water. Add tomato juice, lemon juice and salt. Chill to egg white consistency. Fold in tuna, celery, macaroni and peas. Turn into lightly greased baking dish and chill firm. Cut into squares and serve on lettuce leaf with Mustard Salad Dressing.
Melt chocolate in double boiler. Add the candy; mix gently. Pour onto ungreased, non-Teflon cookie sheet. Put into freezer about 10 minutes. Break into pieces and store in cool, dry place.
Grind all meats together and mix; add garlic. Salt and pepper to taste. Put in loaf pan. Bake at 350° to 375° for 30 to 60 minutes. When done, sprinkle with paprika. Serve.
Spray baking dish with nonstick spray. Mix milk and soup in separate bowl. Cover bottom of baking dish with chicken. Sprinkle with Mozzarella cheese. Pour soup mixture over the top and sprinkle with onion powder. Repeat another layer. Cover final layer with bread crumbs and drizzle with melted butter. Bake at 375° for 45 minutes.
Cook the first 5 ingredients until thick on medium-low heat. Set aside to cool. Peel and cut into bite size pieces the apples; add to cooled mixture. Top with the softened cream cheese and Cool Whip; mix with mixer and put on top. Garnish with chopped pecans.
Mix the first 3 ingredients; pat in a baking dish. Mix the remaining ingredients; then pour over cake mixture. Bake for 45 to 50 minutes at 350°.
Mix cream cheese and pineapple juice. Add pudding. When starts to thicken, pour into crust and chill.
Use a 9 x 13-inch pan. Put peaches in pan. Spread. Sprinkle with tapioca and coconut. Add cake mix. Sprinkle melted butter over cake. Bake 30 to 40 minutes at 350°. Serve with ice cream or Cool Whip.
In small mixer bowl, beat butter and cheese until light and fluffy. Beat in egg, vanilla and half the cake mix (dry) until smooth. Stir in remaining cake mix. (Dough will be stiff.) Cover; chill 1/2 hour. Prepare Raisin Filling; cool. Heat oven to 375°. Roll about 1/4 of dough at a time 1/8-inch thick on lightly floured cloth-covered board. Cut with 1 1/2-inch square cutter. Place half of the squares on ungreased baking sheet; spoon 1/2 teaspoon filling on each. Cut 1/2-inch "X" in center of remaining squares. Place on filling and press together. Bake 10 minutes or until very light brown around edges. Makes about 4 dozen cookies.
Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Refrigerate 15 minutes. Gently stir in cold ginger ale. Refrigerate about 30 minutes, or until slightly thickened. Gently stir for 15 seconds. Stir in grapes and oranges. Pour into 6-cup mold. Refrigerate 4 hours. Unmold. Garnish as desired. Makes 12 servings.
Mix well ground round and sausage. Add onion and green pepper, if desired. Place in 1 (10 x 5 x 3-inch) baking dish or 2 (8 1/2 x 4 1/2 x 2 1/2-inch) baking dishes (loaf style). Bake at 350° until top is well browned. Drain drippings. Flip loaf over in pan (bottom up). Continue to bake until top is well browned. Drain drippings. Cut or slice into servings. Top with either a can of Meat Loaf Fixins, beefy mushroom soup or tomato paste and sauce mixed. Bake until topping is bubbly.
In heavy saucepan stir butter, sugar, cocoa and milk. Bring to a boil and boil for 1 minute stirring occasionally. Remove from heat and add peanut butter and vanilla. Stir in oats. Drop by teaspoonful onto wax paper.
Mix all together and place in oven for 2 1/2 hours at 325°. Cover tightly and "no peeking". Serve over noodles.
Put tomato juice and onion soup mix in large saucepot. Cook until boiling; lower to medium heat. Slice cheese and add to above mixture. Cook until melted. Dip toasted bread cubes into hot cheese fondue.
Spread beans in 9 x 13-inch pan. Cook hamburger and onion. Drain and put over beans. Add chilies, cheese and taco sauce. Bake at 350° for 20 to 25 minutes. Add sour cream on top, if desired.
Mix all ingredients in order given. Fill 12 muffin tins to top. Bake approximately 20 minutes. Do not overbake. Makes a dozen.
Heat oven to 460°. Toss 3/4 cup cheese with flour. Mix cheese, chicken, celery, 1/3 cup almonds, mayonnaise, juice and seasonings.
Add the dry pudding mix to the can of crushed pineapple in a large bowl. Blend thoroughly. Add marshmallows and fold in the Cool Whip.
Mix hamburg, rice, onion and eggs. Slice zucchini lengthwise. Hollow out seeds. Place stuffing in zucchini and put in 9 x 13-inch pan. Cover with soup or paste. Sprinkle with cheese. Bake at 350° for 1 hour.
In small bowl, combine flour, baking powder, soda and salt. Stir to mix well. Set aside. In large bowl, beat butter. Add brown sugar and sugar; beat until fluffy. Beat in eggs and vanilla. Add flour mixture. Beat until well mixed. Stir in oatmeal, cornflakes, coconut and nuts.
Drain pears. Heat juice to bubbling and dissolve jello. Put cream cheese into jello. Whip into jello. Get almost set. Cut pears up and put in mix and fold in. Fold in Cool Whip and put into mold. Serves 8 people.
Put meat in bowl. Add cheese, bread crumbs, garlic, parsley, salt and pepper. Mix. Make into balls and fry. Place in sauce.
Mix cream of chicken soup and mushroom soup with chicken broth. Mix stuffing mix with margarine.
Preheat oven to 425°. Grease bottom of 8-inch spring-form pan. Melt chocolate and butter in the top of a double boiler. Remove from heat. Add flour, sugar and water and blend well. Add egg yolks, one at a time, beating well after each addition.
Melt marshmallows and cream cheese in milk. Dissolve gelatin in hot water. Add remaining ingredients. Combine mixture; congeal.
Mix all together. Sprinkle crushed cheese crackers on the top. Bake until it bubbles.
Combine bread crumbs and water and set aside to soak. Cut fresh pepper into triangles or strips (1 inch wide); set aside.
Cream butter, sugar, egg yolk, milk and vanilla in small mixer bowl. Combine flour, cocoa and salt. Blend into creamed mixture. Chill dough about 1 hour or until firm enough to handle. Prepare Vanilla Filling. Roll dough into 1-inch balls. Roll in sugar. Place on lightly greased cookie sheet. Press thumb gently into center of each cookie. Bake at 350° for 10 to 12 minutes or until set.
Mix ingredients and roll out. Place on greased cookie sheet. Bake at 350° for 10 to 12 minutes or until done.
Cream butter, gradually add sugar, creaming until light and fluffy. Beat 1 minute on electric mixer or longer by hand. Sift baking powder, flour and salt. Add eggs, one at a time to creamed mixture beating well after each addition. Add flour mixture alternating with milk and flavoring, beating after each addition until smooth. Bake at 350° about 35 to 40 minutes. Frost with favorite can frosting.
Preheat oven to 350°. Place chicken in a baking pan that has been sprayed with a nonstick cooking spray. In a small bowl combine remaining ingredients. Mix well and spread over chicken. Bake, uncovered, for 1 hour. Makes 4 servings with 283 calories, 31 g protein, 14 g fat, 7 g carbohydrate and 99 mg cholesterol each.
Mix all ingredients. Roll into ball. Bake at 400° for 10 to 15 minutes.
Boil water. Add salt to boiling water. Stir. Add 1 cup cornstarch. Stir. Remove from heat, add cold water and stir. If not thick, put back on stove.
Combine Marshmallow Creme, chocolate pieces and corn syrup into a saucepan. Cook over low heat until mixture is blended. Pour over popcorn and mix well. Press into a buttered 9 x 9 x 2-inch pan. Cut into 1-inch squares.
Cook first 4 ingredients in microwave until boiling, plus 2 minutes. Add soda and vanilla. Pour over popped corn in a large paper sack and shake. Microwave 1 1/2 minutes. Shake. Microwave 1 1/4 minutes. Shake and pour immediately onto waxed paper.
Dissolve yeast in warm water. Mix All-Bran cereal, sugar, shortening and salt. Pour boiling water over bran mixture. Let cool, then add yeast. Add egg and half of flour. Beat well. Add remaining flour. Cover and let rise until double in bulk. Punch down. Form into 2 small loaves, place in buttered pans and let rise again until double. Just before baking, brush tops of loaves with melted butter. Bake at 350° for 30 to 35 minutes. Yield: 12 servings. Carbohydrate 32 g, protein 5 g, fat 9.3 g, calories 229.
Dissolve yeast in 1 cup of the water. Add 1 teaspoon of sugar to activate it. Heat milk and remaining 1/2 cup of water. Beat eggs, sugar and salt together. Add yeast and milk. Add enough flour for desired consistency. Knead. Let rise until doubled. Punch down and let rise again. This is not critical if you are rushed for time. Work each roll into a small ball. Let rise 20 to 30 minutes. Bake at 375° until golden brown.
Sift dry ingredients together into large bowl. Put juice and rind in measuring cup and add enough boiling water to make 3/4 cup. Add to dry mixture. Add egg and melted shortening and mix just enough to moisten flour mixture. Fold in cranberries and nuts. Bake in greased loaf pan at 325° for 45 to 50 minutes.
Brown and season pork chops. Put the uncooked rice in a baking dish; lay the pork chops on top. Place a slice of tomato or a spoonful of stewed tomatoes and a slice of onion on each chop. Pour over this a can of consomme soup. Bake in a covered dish 45 minutes at 300°. Uncover and bake 15 minutes longer. Be sure to have baking dish large enough to take care of the rice as it cooks.
Remove the stems of tomatoes and cut in half crosswise without peeling. Mix first 3 ingredients and spread on cut halves of tomatoes. Mix crumbs and butter and sprinkle on top. Bake at 350 degrees until crumbs are slightly brown, about 30 min.
Saute 1/3 of green onions and onions in butter until onions are transparent. Add crawfish and 1/3 green onion and Worcestershire sauce. Simmer 10 minutes, stirring occasionally. Add garlic powder. Bring liquid to an easy boil; reduce heat. Add soup and 1/3 green onions. Simmer 10 minutes, stirring occasionally. Add seasonings and salt to taste. Simmer 10 minutes. Stir occasionally. Can be served over spiral pasta or used as a dip with crackers.
Cream butter, shortening and sugar. Add flour, nuts and vanilla. Mix well. Pinch off pieces the size of a marble and roll about finger size. Shape into crescents. Bake on ungreased cookie sheet at 325° for 25 to 30 minutes. Do not brown. Roll in powdered sugar while warm.
Cook onion, celery and mushroom slices in butter and chicken broth in saucepan until golden. Add soup; mix flour and juice from mushrooms and add to mixture. Heat for 5 minutes. Add pimentos and chicken. Pour over cooked spaghetti. Top with grated cheese and sliced olives. Bake 30 to 45 minutes at 325° until bubbly.
Peel potatoes and carrots. Place in large Dutch oven or slow cooker with roast and halved onion. Combine other ingredients and pour over roast. Cover and simmer over medium heat approximately 3 hours.
Mix first 3 ingredients (will be crumbly) and pat into a 9 x 9-inch pan. Bake at 375° for 10 minutes. Cool. Cover crust with dates. Combine remaining ingredients except dates. Spread mixture over crust and dates. Bake at 375° for 20 minutes. Cool and cut into squares.
Bake cake as directed on box in 9 x 13 pan. When cake comes out of oven, punch holes in hot cake with handle of wooden spoon. Spread milk over cake and then spread with strawberry topping. Cool completely and then spread Cool Whip on top. Refrigerate overnight before serving.
Mix together and form patties. If desired, freeze in individual sandwich bags to be used as needed.
Combine margarine, brown sugar, corn syrup and salt in 2-quart casserole. Heat on High power 6 to 7 minutes or until boiling. Stir 3 or 4 times during cooking time. Working quickly, add baking soda and vanilla. Stir until thoroughly mixed. Place popped corn in an unrecycled brown paper grocery bag. Pour hot syrup over corn and shake or stir. Heat on High power 1 minute and 45 seconds, stirring 2 times. Cool and break into pieces. Store in Tupperware container.
Cook onion, pepper and celery until soft in 1 tablespoon oil. Add seafood. Simmer gently until seafood is cooked, about 5 minutes. Add drained mushrooms. Add lobster bisque or shrimp soup or Newberg sauce and 1/2 cup milk. Newberg sauce is made with milk; do not add extra. Pour all into casserole dish. Sprinkle top with grated cheese and bake at 350° for 1/2 hour. Serve with rice. If serving more than 6, use 1 pound each of the seafood. One can of crabmeat may also be added.
Cook carrots. Drain and cool. Cut onion and pepper in rounds and mix with carrots. Mix together other ingredients and pour over vegetables. Cover and marinate for 12 hours or more. Will keep 2 to 3 weeks.
Dice bacon and fry. When 1/2 done, add onion. When onion is slightly brown, pour off grease and add pork and beans. Add brown sugar, vinegar and catsup. Stir well, then cover pan with lid. Bake slowly in a 300° oven for a couple hours or, if you prefer, can simmer slowly on top of stove for about 30 minutes.
Mix flour, sugar, milk and vanilla in microwave dish. Cook on High for 5 minutes. Add some hot liquid to egg yolks. Beat. Add to hot liquid. Return to microwave and cook 2 to 3 minutes. Stir, cook another 2 to 3 minutes. Stir. Do this until thickness desired. Pour over wafers and bananas.
Heat oven to 400°. Combine soup, eggs and milk. Stir in muffin mix until well blended. Fold in sausage. Pour into 9-inch square greased pan. Bake 20 minutes. Makes 6 servings.
Melt chocolate chips in a heavy boiler. Add marshmallows, chow mein noodles and peanuts. Mix well. Drop by teaspoons on wax paper. Let harden.
Mix cake mix, butter or margarine, 1 egg and nuts together with spoon. Put into a 9 x 13-inch pan. Mix 2 eggs, cream cheese and sugar together and pour over mix in pan. Bake at 350° for 30 to 40 minutes.
Drain juice off cherries and pineapple. Heat to boiling. Measure to make 2 cups of liquid. If not 2 cups, add enough water to juice to make up the difference. Pour over jello and dissolve. Add cherries, pineapple, cheese and nuts. Place in refrigerator. Let stand overnight.
Dissolve gelatin in 2 cups of hot water. Add orange juice, pineapple, drained oranges and nuts, if desired. Chill until firm. Serve on lettuce.
Bring sugar and syrup to boil; add peanut butter. Pour over Rice Krispies. Press into buttered cookie sheet. Melt chips together and spread over bars. Let cool, then chill 1 hour before serving.
Combine pineapple juice, sherbet and half of ice cream. Beat until smooth. Add sparkling water. Spoon remaining ice cream into punch. Serve immediately. Yields 14 (1/2-cup) servings.
Combine cheeses and flour; toss to coat. Bring wine to simmer over medium heat in fondue pot. Gradually add cheeses, stirring until melted. Stir in nutmeg and pepper.
Melt margarine in large pan. Stir in sugar, corn syrup and salt; boil five minutes without stirring. Remove from heat; stir in soda. Gradually pour over popped corn that has been put in 2 (9x13-inch) pans. If you spray the pans first with pam, it helps in the cleaning up. Mix well. Bake at 250° for 45 minutes to an hour, stirring occasionally. Cool, then break apart. Store in airtight container.
Mix peanut butter, powdered sugar and margarine until smooth. Add Rice Krispies and nuts. Mix and form into balls. Melt chocolate chips and paraffin in a double boiler or microwave. Pick up balls with a fork and dip in chocolate. Set on wax paper. Refrigerate until set.
1. Cut broccoli into bite-sized pieces. Bring 4 quarts of water to boil, add broccoli and salt to taste. Cook 5 minutes. Scoop broccoli out and set aside.
Peel and rinse potatoes. Place them in a 3-quart pot. Bring to a boil. Reduce heat and simmer for 20 minutes. Drain. When cooled, cut into 1/8-inch slices.
Bake the potatoes and cut into strips (1/2 to 1/4 inches). Leave the skins on and use a clean pair of scissors to cut into small pieces. Put pieces into a gallon zip lock bag and smash them-leaving some pieces whatever size you like in you soup.
Dissolve soda in the sour milk. Mix all ingredients together. Grease 1 loaf pan. Bake at 300° about 1 hour and 10 minutes.
Saute sausage and drain off grease. Saute mushrooms and onion in sausage grease. When nearly done, add water chestnuts. Squeeze lemon juice over mixture. Cook rice according to package. Make a white sauce of flour, butter, milk, chicken broth, salt and pepper. Lightly toss together the meat, sausage, rice and mushroom mixture. Pour sauce over and toss again. Bake at 350° for at least 1 hour. Turn off and leave in oven until ready to serve. This improves the flavor. Sprinkle with almonds before serving.
Cook spaghetti and cool. Then add to other ingredients. Chill 3 hours.