HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 500°. Mix cornbread to almost pouring consistency. Add small amount of oil to iron skillet and heat on burner to almost smoking. Pour out excess. Pour in batter; it will sizzle. Place in oven and cook until golden or browner if you like. Turn into plate; butter and enjoy!
Mix all ingredients and pour into greased and floured pan. Bake at 375° for 45 minutes.
Butter a 9 x 13-inch pan. Sprinkle pecans and coconut over bottom of pan. Prepare cake mix as directed on box. Pour mixture over pecans and coconut. Cook for 40 to 45 minutes in a 325° oven.
Brown meat in skillet; drain. Stir in soups and taco sauce. Simmer for a few minutes. Combine cheese, onion and garlic to taste. Quarter tortillas. Line baking dish with 1/2 of the tortillas; top with 2 layers of beef and cheese mixture, with remaining tortillas in between layers. Bake at 350° for 25 to 30 minutes.
In a medium-sized saucepan, mix all the ingredients together and cook, covered, over low heat until thickened, at least 3 hours, stirring occasionally. If you wish, mash the berries with a spoon. This can be stored in the refrigerator for several weeks. Yield: about 3 cups.
Sift dry ingredients into medium size bowl. Add other ingredients and beat thoroughly. Pour into shallow greased pan. Bake at 375° for 30 minutes. Cut into squares to serve.
Melt oleo in pan. Add all ingredients except cheese. Bake at 350° for 15 minutes. Add cheese to top and bake for 30 minutes.
Dissolve Jell-O in water and lemon juice. Let set until thick. Mix sugar and cream cheese together. Whip milk; add Jell-O and vanilla to sugar and cream cheese mixture. Mix crumbs with margarine. Line 8 x 12-inch or 9 x 13-inch dish with the crumb mixture. Pour in cheese mixture; sprinkle some crumbs on top. Chill.
Brown meat; drain. Add green pepper and cook until semi-tender. Add tomato paste and 1/2 cup cheese; mix well. Separate crescent rolls and press into 9-inch glass pie plate. Form crust and flute edge. Fill with meat mixture. Top with remaining cheese. Bake at 375° for 15 to 20 minutes or until crust is golden brown. (Use spaghetti sauce to top; warm it first.)
Mix all ingredients together. Do not prepare gelatin with water. Mix it dry. Refrigerate overnight.
Brown ground meat and onion. Add rest of ingredients to this and simmer 30 minutes.
Boil condensed milk and sugar for 9 minutes. Add marshmallow cream, margarine and chocolate chips. Mix well. Stir in walnuts. Refrigerate 2 hours.
Combine oats and buttermilk;	let soak for 30 minutes or more. Mix	flour,	salt, baking soda and baking powder together; add oil, brown sugar	and beaten egg to oatmeal mixture and blend thoroughly. Stir in dry ingredients and mix only until	moistened. Spoon into 12 cup muffin pan. Bake at 350° for 25 minutes or until browned.
Peel onions; put in blender with eggs and liquify. Peel and grate potatoes. (If blender is really strong, can put potatoes in it, too.) Mix onions, eggs, potatoes and flour well in large bowl.
Mix first 4 ingredients well. Mix in remaining ingredients and drop by teaspoonful on cookie sheet. Bake at 350 degrees for 8 to 10 minutes.
Beat sour cream and eggs and soda with mixer until smooth. Add remaining ingredients. Bake at 350° for 20 minutes, or until golden brown. Sprinkle with confectioners sugar when done.
In a small bowl, beat butter, sugar, egg yolk, milk and vanilla until blended. Stir together flour, cocoa and salt. Blend into butter mixture. Refrigerate for 1 hour or until firm. Heat oven to 350°. Lightly grease cookie sheet. Beat egg white slightly. Shape dough into 1-inch balls. Dip each ball in egg white; roll in pecans to coat. Place 1-inch apart on cookie sheet. Press thumb gently in center of ball. Bake for 10 to 12 minutes.
Heat oil to 350° in wok or electric skillet. Add shrimp and stir-fry 1 minute; set aside. Add egg and stir-fry until firm but still moist; set aside.
Boil zucchini 2 to 3 minutes and drain well. Place in baking dish. Sprinkle generously with grated Jack cheese. Mix sour cream and dry onion soup mix. Pour over zucchini. Cover with bread crumbs. Bake 30 minutes or until done.
Blend together first six ingredients; put in shallow baking dish. Sprinkle almonds over top and bake at 350° until lightly browned on top. Serve hot on crackers. Makes 2 cups.
Beat pudding with wire whisk into milk for 1 minute. Stir in Cool Whip. Spoon into 6 dessert dishes. Refrigerate until ready to serve. Garnish as desired.
Preheat oven to 300°. Saute celery, onion and pepper in butter. Combine the soup and sour cream, mixing well. Add sauteed mixture, corn and green beans. Pour into a 2-quart casserole and sprinkle crumbs on top. Dot with butter. Bake at 300° for 35 to 40 minutes. Serves 6.
Saute beef, onion and green pepper. Cook noodles separately. Add tomato sauce, cheese and noodles to beef mixture in casserole dish and sprinkle with either bread crumbs or Parmesan cheese. Bake 20 minutes at 325°.
Drain vegetables. Mix beans and corn in bottom of long dish. Mix sour cream, onion, cheese and soup together. Spread on top of vegetables. Put crushed crackers and almonds on top. Melt butter and pour over crackers. Bake 40 to 45 minutes at 350°.
Bring to a soft ball stage the first 3 ingredients. Remove from heat. Add the chocolate chips. Mix until chips melt. Add the remaining ingredients. When mixed real good, pour into greased dish. Let cool and cut into squares.
Put crackers on baking sheet. Cook margarine and sugar 2 minutes. Pour over crackers. Sprinkle with chopped nuts. Bake at 325° for 8 minutes.
Mix melted chocolate, butter and nuts in large bowl. Pour in	marshmallows and mix well. Pour lengthwise on long sheet of foil. Wrap foil together to form a log. Seal ends. Refrigerate overnight.	Cut into thin slices.
Heat oven to 350°. Mix bread cubes, cheese and butter. Spread half this mixture in greased 1-quart baking dish. Add peas.
Slice rolls in half. Put bottom half back in tin pan. In a pot, melt butter and saute onions; add poppy seed and mustard. Put Swiss cheese and ham in a blender. Mix together, then spread on bottom half of rolls. Cover with top half of rolls. Cover with aluminum foil and bake for 20 minutes at 350°.
Combine butter, shortening, 2 tablespoons warm water and 2 cups sugar; mix thoroughly. Add remaining 3 cups sugar and 1 tablespoon warm water. (If needed, add little more sugar to make mixture stiff enough to roll out.) Add 3 teaspoons warm water mixed with green food color and oil of peppermint; knead thoroughly to mix. Roll out to 1/8-inch thickness on waxed paper dusted with powdered sugar. Cut with tiny cutters or inside of doughnut cutter. Let mints stand bottom side up at least 2 hours (preferable overnight) and store in airtight containers.
Mix sour cream, salt, oleo and sugar. Boil until soft-ball stage. Remove from heat. Stir in vanilla and nuts. Drop on waxed paper and separate. Do not double recipe!!!!
In a cup, dissolve bouillon cube in boiling water. Cook noodles according to package directions, drain. In a casserole, combine turkey, noodles and beans. Mix well and sprinkle with cheese. In another bowl combine bouillon mixture, mushroom soup, salt and Worcestershire. Pour over cheese, cover and bake at 350° for 20 to 25 minutes. Serves 6.
Combine cream cheese and Marshmallow Creme mixing at medium speed, with electric mixer until well blended.
Preheat oven to 350°. Mix the sweet potato, honey, cinnamon and salt together in a large mixing bowl. In a separate bowl, beat the eggs, then gradually beat in the sugar and vanilla. Pour the eggs into the potato mixture and mix well. Add the pecans, if desired and pour into the pie shell. Bake for 1 hour or until a knife inserted in the middle comes out clean.
Cook cabbage, onions, green peppers and carrots together in water until tender-crisp. Drain. Layer vegetables, cracker crumbs, basil and soup. Sprinkle with Parmesan cheese over top. Bake at 350° for 20 to 25 minutes.
Cook chicken; keep 3 cups of broth. In large bowl, mix 3 cups of broth, 2 eggs and package of stuffing. In a separate bowl, mix milk, onion, mayonnaise, 2 eggs and diced chicken. Preheat oven to 250° to 300°. Spread stuffing mixture in 9 x 12-inch dressing pan. Pour chicken mixture over top. Spread cream of mushroom soup over chicken mixture. Cook 15 minutes. Then stir mixture all together. Cook 30 to 40 minutes more, or until golden brown.
Cream the cream cheese and sugar. Add chopped and well drained cherries. Roll in chopped pecans. Chill thoroughly. Serve with graham crackers.
Pat hamburger into patties. Cook until brown. Drain patties. Place soups and water in sauce pan. Place patties in soup mixture. Let simmer covered for 30 minutes. Serve with rice or potatoes.
Make a dressing using the mayo, vinegar and sugar; mix and set aside. Cut the flowerets from broccoli head and discard stems. Toss with the raisins, peanuts and cut up onion. Add dressing and toss lightly.
Mix together sugar and flour. Add boiling water and butter. Cook until thick, then add egg yolks of 3 beaten eggs. Stir in well and add bananas. Pour into the baked pie shell, cover with the beaten egg whites with sugar and vanilla added. Bake long enough to brown meringue.
Drain cherries, reserving 1/3 cup syrup and 3/4 cup cherries. Set aside remaining cherries. Combine reserved syrup and cornstarch in a small saucepan; stir well. Bring to a boil and cook one minute, stirring. Stir in reserved 3/4 cup cherries and brandy. Cook 2 minutes or until thoroughly heated. To serve, spoon over ice milk and sprinkle with chocolate. Serve immediately. Yield: 2 servings.
Mix sugar, eggs, butter and bananas. Add spices and biscuit mix. Pour in greased loaf pan. Bake 1 hour at 350°.
Cut carrots diagonally into 1/4-inch slices. Cook carrots in boiling water to cover 7 minutes or until tender; drain. Keep warm in a serving dish. Combine next 4 ingredients in saucepan; gradually add orange juice, stirring well. Bring to a boil over medium heat, stirring constantly. Boil 1 minute, stirring constantly; stir in butter. Pour over carrots; toss well. Makes 8 servings.
Cut bread into cubes by slicing in 2 directions to form crisscross. Place bread cubes in ovenproof dish. Sprinkle cheese over bread. Combine remaining ingredients in small saucepan. Heat until butter melts, stirring occasionally. Pour mixture over bread. Bake for 45 minutes at 350°. Cover with foil first 30 minutes.
Brown hamburger meat and onion together. Drain. Add tomato soup, Cheddar cheese soup, cream of chicken soup and corn. Let simmer. Cook egg noodles. In a casserole dish, layer egg noodles and meat mixture. Top with cheese. Bake in oven at 350° until cheese melts.
Cut eggs in half lengthwise; remove yolks. Mash yolks. Combine yolks, cottage cheese, mustard, milk and chives. Mix until well blended; season to taste. Re-fill egg whites. Sprinkle with chives (if desired). Makes 8 servings.
Mix well and bake in deep sheet pan at 350° until it passes the toothpick test. Serve with butter or go on to make cornbread dressing. You can make the cornbread up days in advance of making your dressing in order to save time.
Preheat oven to 325°. Reserve 1/3 cup cheese. Combine remaining cheese, parsley, tarragon and garlic. Toss potatoes with salt and pepper. Pour 2 tablespoons butter into shallow 10-inch round baking dish. Starting and ending with potatoes, alternately layer potatoes and cheese-herb mixture in dish. Drizzle with remaining butter. Cover with foil. Bake on upper rack for 1 hour. Remove foil. Sprinkle with cheese. Bake 35 minutes or until golden.
Cook chicken until tender and remove from bones. Make a layer of bite size pieces in bottom of a 9 x 11 1/2-inch glass baking dish. Mix can of soup with 1/2 to 1 cup of broth from chicken. Pour over chicken. Mix flour, baking powder and milk. Pour over chicken. Do not stir. Bake at 450° for 45 minutes.
Cook squash in boiling salted water to cover until just tender. Drain and set aside. Saute onion and green pepper in butter until tender. Add to squash, eggs, milk, cheese, sugar and crackers. Add onion and green pepper to squash mixture. Spoon into greased casserole and cover with additional cracker crumbs. Bake at 325° for 1 hour.
Mix until well blended and pour into large greased and floured 10-inch tube pan. Bake at 350° for 1 hour and 20 minutes.
Cut up boiled potatoes bite size. Add mayonnaise, mustard, chopped dill pickles, olives, juice from one can and celery. Mix well. Chill. More mayonnaise may be desired.
Stir sugar, flour, vanilla, egg yolks (well beaten) and baking powder together until crumbly. Add nutmeats and chopped dates. Fold in beaten egg whites. Bake on a cookie sheet in moderate oven. Cut in strips when cool and roll in powdered sugar.
Brown turkey in saucepan; drain. Add cottage cheese and sauce. Reserve 1 cup sauce. Salt and pepper to taste. Put one layer of noodles in bottom of 9 x 13 baking pan. Spoon layer of meat mixture over noodles.	Put some cheese on top. Continue as directed. Should end with noodles as top layer. Put reserved sauce over top and cover with cheese. Refrigerate overnight. Cover with foil and bake 30 to 40 minutes in 350° oven. Serve hot.
In a large bowl, combine the sour cream, cream cheese, cheddar cheese and chipped beef. Mix until smooth. Cut off top of bread bowl and remove inside. Pour dip mixture into bowl and replace top. Wrap in aluminum foil and bake at 275 degrees for 2 hours. Use the inside bread or crackers for dipping.
Beat eggs; reserve a small portion. Mix sugar, flour and rhubarb. Pour into unbaked pie shell; pour reserved egg over top. Bake at 425°. When it begins to turn brown, turn down to 350° and bake until center sets.
Combine soup and milk. Add drained beans and 1/2 can fried onions. Put in casserole and bake at 350° for 35 minutes. Cover with rest of onions and bake 5 minutes longer.
Cream the butter and sugar and add the water. Never mind its looks. Then add the flour and baking powder, after sifting together. Stir this thoroughly and then add the stiffly beaten whites of the eggs. After that, beat it for 5 minutes. Finally, add the flavoring extract, whichever one you prefer, and bake immediately.
Grease a 13 x 9-inch baking pan. Cut bread into 1 inch thick slices and arrange in one layer of pan. On large bowl beat eggs with remaining ingredients, except butter (margarine). When thoroughly mixed, pour over bread. Cover with foil and refrigerate 4 to 36 hours. Bake uncovered. Dot with butter and bake at 350° for 45 to 50 minutes until bread is puffy and lightly browned. Let stand 5 minutes before serving. Serves 8.
Brown the ground beef and drain. Add 1 package taco seasoning; let cool. Mix vegetables, meat and cheese together. Mix Thousand Island dressing, 1/2 package taco seasoning and hot sauce to taste. Mix into salad. Serve with taco chips.
Sift flour and salt together. Place shortening in with flour; cut with pastry blender.	Add ice water; mix. Roll out with rolling pin; shape into pie pan. Makes an 8-inch pie crust.
Mix together and form into small balls. Roll in coconut and/or powdered sugar. Store in refrigerator.
Mix hamburger and taco mix together and spread in bottom of long dish. Heat beans and spread over meat. Layer sour cream, chili dip and cheese. Bake for 30 minutes at 350°. Serve with chips.
Place apples, 3/4 cup sugar, nutmeg and cinnamon in crust. Make paste with sugar, flour and butter. Spread over apples in crust. Place in a brown bag. Fasten end and bake 1 hour at 375°.
Heat water, milk and shortening until very warm; shortening doesn't need to melt. Combine 3 cups white flour, 1 cup wheat flour, sugar, yeast, baking powder and 5 eggs. Pour liquid mixture over this, beating at medium speed, about 3 minutes. Add remaining flours gradually. Knead until smooth and elastic. Dough is ready for shaping.
Cut crusts off bread and roll with rolling pin. Combine cheeses, Miracle Whip and egg. Spread each slice of bread with 1 teaspoon cheese mixture. Top with asparagus spear and roll up. Cut each slice in 3 pieces. Dip each piece in melted margarine. Place on cookie sheet and freeze. Place in storage container when frozen. Later, bake as needed, at 350° for 20 minutes or until slightly golden. Makes approximately 60. Serve hot. (These keep about 3 months in freezer.)
Mix peanut butter and cream cheese. Add sugar, then 1/2 carton Cool Whip. Pour into prepared deep dish pie shell and top with remaining Cool Whip and mini morsels (if desired). Refrigerate.
Beat together eggs and sugar. Add milk and melted butter. Add flour, salt and baking powder. Mix until just combined; do not try to get it smooth. Toss blueberries in a little flour to keep them from sinking to the bottom of the bread. Fold blueberries into mixture. Pour into 2 small, very well greased bread tins. Bake at 350° for 30 to 40 minutes.
Layer beginning with mushroom soup and finish with soup on top layer. Cook covered with foil 25 minutes at 350°. Uncover, top with onion rings and cook 5 more minutes.
Cut bacon into small pieces and brown with chopped meat and onion. Drain. Add remaining ingredients; mix well. Bake at 350° for one hour.
In a saucepan bring the water to a boil. Add raisins, butter and soda; remove from heat. In a mixing bowl, beat eggs. Add sugar, flour, vanilla and salt and stir into raisin mixture.
Mix dry ingredients; add margarine and milk. Pour into 1-quart baking dish. Add fruit. Bake 45 minutes at 350°. Serve warm with milk or cream. Yield: 6 servings.
Mix all together. Pour over chicken in 13 x 9 x 2-inch pan. Bake at 350° for 1 hour, uncovered. Baste several times with the marinade. Serve with rice! Serves 6 to 8.
Heat oil in large skillet, then saute rice until golden. Add soup mix, water and soy sauce. Cover and simmer 30 to 35 minutes or until water is absorbed. Add onions. In another pan, scramble eggs. Add eggs to rice and serve.
In large bowl combine flour, sugar, spice and soda; set aside. In medium bowl combine eggs, pumpkin and oil. Add liquid ingredients to dry ingredients; stir just until moistened. Stir in apples. Spoon into greased or paper-lined muffin cups, filling 3/4 full. Sprinkle with Streusel Topping. Bake 35 to 40 minutes at 350°.
In medium saucepan, bring water to boil. Add mix all at once over low heat. Vigorously stir until mixture leaves sides of pan and forms a ball, 1 minute. Beat eggs, one at a time, until smooth. Cool slightly. Drop by rounded tablespoonfuls 3-inches apart on lightly greased baking sheet. Bake in preheated 450° oven for 15 minutes. Lower heat to 325° and bake 20 minutes. Cool on rack from drafts.
Mix the first 7 ingredients in blender until smooth. Place the rest of the ingredients in bowl and add blender mixture; hand mix together. Pour into greased 9 x 13 pan. Bake at 350° for 30 minutes.
Dissolve jello in boiling water. Add cold water. Stir well. Chill until slightly thick. Stir in remaining ingredients. Chill until firm.
In a large bowl, beat eggs. Add the next five ingredients. Add beef; mix well. Shape into 1-inch balls, about 12 dozen. Place in single layers in ungreased 15 x 10 inch baking pans. Bake at 400° for 10 - 15 minutes or until no longer pink, turning often; drain. Cool. Place about 30 meatballs each into freezer containers. May be frozen for up to 3 months. Recipe makes 5 batches (about 30 meatballs per batch).
Chop cabbage and cook 8 to 10 minutes. Drain well. Melt 2 tablespoons oleo with 2 tablespoons flour. Add milk, cheese, salt and pepper. Put cabbage in a greased casserole and pour sauce over. Melt 1/2 stick oleo and stir into croutons; place on top of cabbage. Bake at 350° for 35 minutes.
Core tomatoes; chop and set aside. In a large saucepan, over medium-high heat, heat oil and add onion and garlic. Cook 5 minutes, stirring frequently. Add chilies, cumin, oregano and red pepper; cook 30 seconds to 1 minute or until seasonings are fragrant. Stir in beans, chicken broth, chicken, sugar and 3 cups of chopped tomatoes. Bring to boil. Reduce heat to low and cover; simmer about 15 minutes. Stir in one cup of reserved tomatoes and simmer 5 minutes longer or until tender. In individual bowls, place 3/4 cup rice. Spoon in chili and sprinkle with remaining one cup of tomatoes.
In medium mixing bowl, combine prepared mashed potatoes and egg; stir until well blended. Add flour, garlic salt, onion salt and grated Parmesan cheese. Blend well. The mixture will be soft and sticky. Using two teaspoons, form into 1 to 1 1/2-inch balls. Roll each ball into crushed cereal. Put onto ungreased cookie sheets. Bake at 375° for 25 to 30 minutes or until brown. Best when served hot. Makes 12 servings.
Mix the sugar, cinnamon, nuts and coconut; set aside. Beat until fluffy 1 cup butter, 2 cups sugar, vanilla, salt and eggs. Combine flour and soda; add alternately to the butter mixture with the sour cream.
Cook broccoli according to directions; drain. Saute onions in margarine until tender. Add soup, milk and cheese melts. Stir in rice and broccoli. Pour into a greased casserole. Sprinkle crushed Ritz crackers on top. Bake 30 minutes at 350°.
Sift flour and 1/2 cup sugar together 4 times. Measure eggs into large bowl; then beat to a coarse form. Measure and sprinkle over surface of whites the salt, cream of tartar and flavoring. Beat until whites are still moist and slightly foamy. To test, shake bowl gently; meringue should slide slightly in bowl. Add remaining 1 cup sugar in 2 tablespoon portions, sprinkling it over the surface; and beat in. Fold in flour mixture in 4 portions, gently but thoroughly. Pile lightly in ungreased tube rinsed with cold water. Insert knife and circle batter twice to cut any air pockets. Bake in 375° oven for 35 minutes. Touch surface lightly with fingertip; when cake shrinks from sides of pan, it is done. Invert pan and cool thoroughly, about 1 hour before removing cake. Serve uniced or frost with Boiled White Frosting.
Mix ingredients in a bowl. Pour into greased casserole dish. Bake 45 minutes at 350°.
Cook shells according to directions; drain and dry. Mix all other ingredients and fill each shell. Refrigerate and serve.
Wash dried beans thoroughly. Place in a large kettle, cover with water and add 2 tablespoons of salt. Soak overnight.
Brown beef, drain excess fat. Saute onions, carrots and celery in butter. Add soy sauce and seasonings. Add beef, rice, soup and water. Simmer 20 minutes. Stir in cheese. Place in large casserole. Bake 45 minutes at 350°.
Fix rice per instructions; after rice is ready, place in a large bowl. Add Cheez Whiz and mushroom soup. Fix broccoli as per instructions after draining. Mix with rice and cheese mixture; place in oven for 10 to 15 minutes, until mixture is heated throughout.
Cream shortening, sugar and buttermilk until smooth and fluffy. Add eggs, 1 at a time, and beat after each. Stir in mashed bananas and nuts. Add flour a little at a time and beat well after each time. Pour into loaf pan that has been well-greased and floured. Let stand 10 minutes and cover with foil. Bake in a moderate oven for 20 minutes, then uncover and bake until toothpick comes out clean, about 1 hour at 350°.
Mix all ingredients together. Pour into pie crust and chill. Top with Cool Whip, if desired.
Cook turkey and tofu until mostly browned, drain. Use large soup size pot. Heat pan, add olive oil and vegetables. Cook, stirring frequently until veggies are somewhat limp. Add spices, turkey-tofu mixture and tomatoes. Bring to a mild boil and simmer gently for 20 to 30 minutes. Stir frequently. Add tomato paste. Remove from heat, allow to cool. Makes 6 quarts. Freezes well. Use in lasagna, pizza or your favorite pasta dishes.
Dissolve yeast in warm water. When dissolved, add to other ingredients and mix thoroughly. Let rise 30 minutes or refrigerate overnight. Bake at 400° for 30 minutes or until golden brown.
Boil raisins in water for five minutes, then cool. Combine this mixture with the other ingredients that have been thoroughly mixed together. Put in greased loaf pan. Bake for 50 minutes at 350°.
Marinate the beans and onion overnight in the oil and vinegar. In the morning, drain and add the Sour Cream Sauce.
Place cooked and deboned chicken in bottom of 13 x 9-inch baking dish. Mix all soup and mix together; pour over chicken. Pour 1 cup of broth over entire mixture. Add your melted margarine over entire mixture. Do not stir. Bake in oven for 30 minutes at 350°.