HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift flour in a bowl.	Add baking powder and salt. Stir in the milk. In another bowl, beat the	eggs with the sugar until thick. Add to the flour mixture; add the vanilla. Beat well with wire whisk; batter should be thick.	Heat the oil in a deep pan. Drop	batter	by large spoonful into oil. When golden brown, turn over.	Do not pierce them. Remove to a platter. Sprinkle with sugar and cinnamon or honey.
Arrange graham crackers in an ungreased 15 x 10 x 1-inch pan. Place butter and sugar in saucepan. Heat to boiling point, boil 2 minutes. Stir in pecans; spread evenly over crackers. Bake at 350° about 10 minutes. Cut each cracker in half while still warm. Makes 48 strips.
Cook chicken flavored rice according to package directions, omitting butter. Cool. Mix reserved artichoke liquid with the mayonnaise. Mix chopped onions, bell pepper, olives, artichoke hearts and curry powder with the reserved marinated liquid, mayonnaise and rice. Garnish with sliced ripe olives. Refrigerate. Serves 6.
Combine broth and rice in 3-quart covered casserole. Cook 10 to 12 minutes. Let stand covered 20 minutes. Combine lemon peel, lemon juice and egg. Pour small amount of hot broth into egg mixture, stirring constantly. Return to hot broth. Heat in covered casserole, but do not boil, 5 to 6 minutes. Serve immediately in individual soup bowls, topped with slice of lemon and garnished with parsley.
Layer dried beef in 8 x 11-inch casserole. Wrap bacon around chicken pieces and place on top of dried beef. Mix up sour cream and mushroom soup. Pour mixture over chicken. Bake at 250° for 1 1/2 hours, covered. Uncover and bake 30 minutes more.
Scrub and slice cucumbers. Peel and thinly slice onions. Sprinkle with salt. Mix well. Cover bowl and let stand 3 hours. Rinse vegetables with cold water and drain thoroughly. Mix sugar, vinegar and celery seed. Pour brine over veggies. Mix and cover. Refrigerate overnight. Pack in straight-sided containers. Cover with brine. Leave 1-inch headspace. Seal and freeze. Defrost 8 hours.
Boil chicken until tender. Cool. Break into bite sized pieces. Oil a 9 x 13-inch pan and line with Doritos. Place chicken pieces on Doritos. Heat butter, soup (no water), cheese, onion and Ro-Tel in double boiler or microwave until cheese melts, stirring frequently. Pour over chicken. Bake 20 minutes at 350°.
Melt butter and cheese together. Sift sugar and cocoa together. Pour cheese and butter mix into sugar mix and set in refrigerator. Cut into squares.
Melt the Vaseline. Add the chopped aloe vera stems. Heat until it foams up good; cool. Repeat until you do it 3 times, then add a little sulfur. Strain. Good for rashes.
Saute meat and onion. Add canned foods and milk. Simmer 30 minutes. Pour over chips. Top with cheese. Put in oven long enough to melt the cheese.
Mix all and put in a 9 x 13-inch pan. Bake at 325° for 1 hour. Makes 12 servings.
Grind all together. Add 1 cup sugar for each cup pulp. Let stand overnight. Boil 30 minutes in heavy pan. Makes approximately 10 to 12 jelly glasses.
Brown meat and onions; drain. Cook noodles separately; drain and set aside. Combine meat and rest of ingredients, except noodles. Simmer until celery is tender (about 20 to 30 minutes). Add noodles; mix well. Serve.
Peel and slice banana. Add pineapple juice, powdered milk and yogurt. Add crushed ice. Add to blender and blend briefly.
Mix all the ingredients together thoroughly except the tomato sauce. Pat into a loaf pan. If you like bacon favor you can cover with 2 strips of bacon and then pour the can of tomato sauce over the meat loaf and bacon. Bake 1 hour at 350 degrees. Serves six.
In a large bowl, sprinkle lemon juice over salmon. In a medium size bowl, combine milk, bread crumbs, eggs, onion, salt, pepper and parsley. Pour over salmon and blend well. Pour into a greased, microwave-safe loaf pan. Heat, uncovered, on full power 10 minutes. Cool 5 minutes. Place on serving platter. Serves 4 to 6. I halve this.
Cook chicken in salted water until tender; remove from bones. Combine bread crumbs, onions and 1/2 egg and giblets in large mixing bowl. Pour broth over ingredients and mix well. Pour into baking dish and place chicken and remaining egg over mixture. Pour cream of chicken soup over mixture. Bake 20 minutes at 350°. Serves 6.
Stir jelly and chili sauce together. Let cook until both are dissolved. Add wieners. Simmer until heated (approximately 1 hour). Or mix all ingredients and cook in crock-pot approximately 2 to 3 hours.
Scald milk. Blend eggs, sugar, salt and vanilla. Gradually stir into scalded milk; add coconut. Pour into unbaked pie shell. Bake at 400° for 30 minutes.
Remove stems from mushrooms. Wash them and pat them dry. Cook sausage; crumble it and place on paper towel to drain. Add package of Mozzarella cheese to sausage. Then in a microwave-safe dish, melt the margarine. Add garlic powder and Parmesan cheese. Gently coat (not cook) mushrooms with Parmesan cheese mixture and stuff with sausage and Mozzarella cheese mixture. Bake or use microwave only long enough to melt cheese mixture.
Mix together all ingredients. In a casserole, cover with buttered bread crumbs. Bake at 350° until hot and crumbs are browned (about 45 minutes). Serves 4.
Cut and boil squash about 10 minutes. Drain in colander. Mash to remove remaining liquid. Preheat oven to 350°. Saute onion in melted margarine, about 5 minutes.
Mix soup, onions, sour cream, chilies and salt. Add chicken and milk. Layer Doritos, soup mixture and then grated cheese. Repeat, ending with grated cheese on top. Bake at 300° for 45 minutes.
Cook onion in butter until transparent. Add mushrooms. Slice beef thin and roll in flour. Add to onion and mushrooms and any remaining flour. Let this brown 5 to 10 minutes over medium heat. Add beef broth. Cook 1 hour. Keep checking to avoid sticking. Remove from heat and add sour cream and cooked noodles.
Mix salt and water. Heat over low heat. Add cornstarch and cold water to heated mixture. Stir mixture until it becomes a smooth, pliant ball. (Reheat slowly, if necessary.) Cool before giving to children and supervise its use. Dye white dough with nontoxic food colorings and store in airtight plastic bags. Goop will dry to a hard finish when exposed to air for approximately 48 hours.
Melt 1 stick of butter; pour into crumbs. Press into deep pan for crust. Beat at high speed 5 to 10 minutes the softened stick of butter, powdered sugar and eggs. Place a layer of bananas, a layer of pineapple and a layer of bananas. Pour powdered sugar mixture over layers. Let sink into layers good. Top with Cool Whip and nuts. Keep refrigerated.
Melt margarine in baking dish; spread peaches on top of margarine. Pour mixture of flour, sugar and milk (mixed well together) on top of peaches. Bake at 300° until cobbler is golden brown.
In large nonstick frying pan, over medium heat, heat the oil. Add frozen shrimp and cook for 3 to 4 minutes. Drain off excess liquid. Add garlic and onions and saute until tender, about 3 minutes. Add tomatoes and oregano, bring to boil. Reduce heat and simmer for 10 minutes, add red pepper flakes and salt and simmer for 5 minutes.
Mix together and drop by rounded teaspoon onto a greased cookie sheet. Bake at 375° for 12 to 14 minutes. Yields 3 dozen cookies.
Marinate cauliflower, onion, leaves, radish and peel in oil and vinegar dressing. Before serving, pour off dressing and add sour cream.
Mix ingredients together. Place in casserole dish. Place strips of bacon on top. Bake at 300° for 1 hour.
Cook spaghetti in chicken broth; drain. Add cheese very slowly! You may not want quite that much cheese on your recipe, so use your own judgment. Brown onion and pepper in small amount of margarine. Mix soup and milk together and add to spaghetti and cheese mixture. Stir in onion and pepper, then add chicken. Mix well. Bake in 350° oven for about 45 minutes.
Heat oil in a frying pan. Add very finely chopped onions and fry until yellow. Add the meat, stirring to break it up. Stir in the spices and salt; fry until well brown. Remove from heat. Mince the green onions and cilantro or parsley; stir into the meat mixture. Set aside.
Peel and clean shrimp. Saute shrimp, onion, celery and bell pepper in butter or margarine on low heat for 10 minutes or until shrimp are tender. Add mushrooms. Cook 5 minutes longer. Sprinkle flour, salt and pepper. Blend well. Stir in sour cream and cream cheese. Cook gently for 10 minutes (allowing cream cheese to melt), not allowing mixture to boil. Serve over hot rice or fettucini noodles.
Sift together flour and baking powder. Mix together eggs, brown sugar, candy orange slices, flour mixture, pecans, vanilla and orange juice. Spread in buttered pan. Bake in slow oven. When done, have ready powdered sugar, juice of orange and melted butter. Spread on while hot. Cut any way desired. Bake in 9 x 13-inch pan.
Put all ingredients, except poppy seed, in blender; mix well. Stir in poppy seed. Chill; stir before using. Makes 2 cups. This is so easy, and with so much less oil than most dressings of this type. It's acceptable for those watching their fat intake. Plus, it's delicious!
Blanch or steam broccoli. To make sauce, mix water with mustard, honey and pepper. Toss 1/2 cup of sauce with broccoli and serve.
Combine first 3 ingredients; spread mixture in 12-inch round platter with sides. Combine chopped avocados, tomatoes and lemon juice. Toss and arrange evenly over bean mixture. Set aside. Combine sour cream, mayonnaise and taco seasoning mix. Spoon over avocado mixture. Combine green pepper and next 3 ingredients. Sprinkle over sour cream mixture. Top vegetable mixture with cheese. Garnish with cherry tomatoes and green onions. Cover and chill 1 to 2 hours. Serve with tortilla chips. Yields about 12 cups.
Butter an 11 x 13-inch pan. Layer ingredients in pan. Cover and bake at 375° for 1 hour.
In skillet, cook ground beef, onions and green pepper until meat is browned; drain. Combine meat mixture, Bush's baked beans and tomato paste. Spoon mixture into lightly greased 8-inch baking dish. Prepare muffin mix according to directions. Spread evenly over bean mixture. Bake at 350° for 30 minutes. Sprinkle with cheese and continue baking 5 minutes or until cheese melts. Makes 6 servings.
Whip the cream. Fold into cream cheese, mayo and vanilla (blended together). Add fruit and nuts to creamy mix. May be chilled or frozen.
Heat oven to 400°. Grease pie plate (10 x 1 1/2-inch). Brown beef, green onions and bell pepper. Drain off grease. Stir in salt and pepper. Spread in pan. Beat milk and Bisquick together with eggs until smooth. Pour into pan. Bake 25 minutes. Top with tomatoes. Sprinkle with cheese. Bake until knife comes out clean, 5 to 8 minutes.
In skillet, brown ground beef; drain. Stir in taco seasoning and water. Bring to boil. Reduce heat and simmer, uncovered, 15 to 20 minutes. Stir occasionally, then mix in cheese, lettuce, tomato, onion and chips.
Dissolve Jell-O in hot water and cool. Blend cream cheese and sugar together. Beat Milnot until it forms stiff peaks. Combine first 2 mixtures and then add into the whipped milk, mixing well; add vanilla. Pour into graham cracker crust. Top with a few of the graham cracker crumbs. Place in the refrigerator and let stand for 24 hours.
Mix cream cheese and milk, then add lemon juice and vanilla. Pour mixture in pie shell, then place drained cherries on top. Refrigerate and chill.
Fry or microwave bacon until crisp, then crumble. In a saucepan or frying pan, combine the sugar, flour, salt and egg. Add vinegar, milk, bacon and one or two tablespoons bacon fat (if desired). Cook to thicken, stirring constantly. If too thick, add more milk. Pour over lettuce, which has been mixed with celery and onion. Serve at once.
Prepare venison, quail, dove, duck, goose or pheasant for cooking. Let stand 2 hours in barbecue sauce, turning several times. Take from sauce; place in deep skillet or open roasting pan. Cover with barbecue sauce; cover and simmer (200° to 225°) or leave pan uncovered and cook in moderate oven (325°) until tender, basting occasionally with barbecue sauce.
Mix all ingredients thoroughly, add chicken and let stand 2 to 3 hours. Deep fry.
Cut green tops of radishes. Make 6 to 8 cuts down the side of each radish, from tip to stem end. Thus the petals will form. Make sure cuts are thick enough not to break easily. Place in ice water for 1hour or more so the petals will curl like roses.
Combine all. Top with additional cheese and crackers and dots of butter. Brown in moderate oven.
Combine first 4 ingredients. Bring to full rolling bowl and boil for 40 minutes. Add gelatin and stir until dissolved. Turn off heat, add butter and stir until melted. Pour into jars and seal. Yield: Approximately 16 cups.
Heat broth, pepper, soy sauce and sesame oil until it begins to boil. Put corn starch is small dish, add a tiny bit of water, make a paste and stir into broth. Stir to thicken. Whisk egg, and using a fork, drizzle over boiling soup. Reduce heat to keep warm until ready to serve.
Cream butter and sugar. Add eggs, one at a time, beating well. Gradually add flour and vanilla. Bake at 350° for 1 hour and 5 minutes.
Cook together raisins and water until about 5 tablespoons liquid remains; drain and save liquid. I usually save more than 5 tablespoons liquid; you may need more than 5 tablespoons. You can tell when you get it all mixed up.
Chop pitted dates. Add sugar, margarine and nuts. Cook for 2 to 5 minutes until thickened. Allow to cool. Shape into balls and roll in confectioners sugar.
Mix cake mix, oranges with juice, eggs and oil in a mixer about 3 minutes. Put in greased 9 x 13-inch pan. Bake at 350° for about 40 minutes.
Melt cheese with soup and milk; add chiles. Dip tortillas in broth where chicken breasts were cooked. Sprinkle with cheese and chicken pieces. Roll and place side by side in casserole, 9 x 12 x 24-inches. Cover with sauce. Top with more grated cheese. Bake at 350° for 30 minutes. Makes 10 to 14 enchiladas. Can be made ahead and refrigerated or frozen. Excellent for buffets.
Cut bread into half-inch wide strips. Arrange in layers in buttered baking dish. Beat eggs slightly. Add sugar, salt, vanilla and milk. Mix well and pour over bread. Bake in slow oven at 325° for about 1 hour.
Brown hamburger and onion; rinse and drain. Add rest of ingredients and mix well. Microwave for 18 to 20 minutes, stirring every 5 minutes. Top with shredded cheese and sliced black olives. This can also be baked in oven at 350° for 30 minutes.
Blend cake mix, crackers and margarine until crumbly. Add egg and beat until blended. Press into 12-inch pizza pan. Bake 15 to 18 minutes at 350° (or until golden brown). Let cool completely. Beat cream cheese until fluffy. Spread on crust. Then spread cherry pie filling over cream cheese, leaving about 1 inch cream cheese showing. Sprinkle with sliced almonds and refrigerate.
Brown meat; drain. Add tomato sauce, onion and green pepper. Mix well. Cover; simmer 5 minutes. Layer noodles, process cheese spread and meat mixture in a 1 1/2-quart casserole; cover. Bake at 350° for 40 minutes. Top with additional cheese, if desired. Makes 6 servings.
Brown meat and drain. Add rest of ingredients; stir well. Simmer on stove for 20 to 30 minutes. Spoon onto hamburger buns.
Bring to boil the first 4 ingredients and boil 3 minutes. Remove from stove. Stir in vanilla and pecans. Pour on paper and pull apart when cool.
In a large bowl, mix the sour cream, soup, pepper, dried onion, cheese, salt and bouillon. Add potatoes. Melt butter; mix with corn flakes. Put potato mixture in a 3-quart casserole dish. Cover with the corn flakes mixture. Bake at 350° for 1 hour.
In large skillet brown meat and drain. Stir in seasoning, Veg-All vegetables, bouillon and macaroni. Bring mix to a boil. Reduce heat, cover and simmer for 15 minutes, stirring 2 times during cooking time. Stir in sour cream and 1/2 of the French fried onions. Heat through, do not boil. Top with remaining French fried onions. Makes 6 to 8 servings.
Set aside enough pecans to sprinkle tops of crackers. Mix dates, milk, and pecans. Cook over medium heat until mixture starts thickening and dates are cooked. Spread on Ritz crackers. Bake on 350 degrees for a few minutes. Cool. Spread with cream cheese icing. Top with pecans.
Mix ingredients together, except for corn flakes and margarine. Put into baking dish. Mix together corn flakes and butter. Put on top and bake at 350° for 45 minutes.
Remove	crust and place bread in bottom of greased 2 quart casserole.	Place meat evenly on top of bread. Beat eggs, milk and salt together. Pour over bread.	Refrigerate overnight. Cook, uncovered, for 40 to 60 minutes at 350°.
Dissolve jello in boiling water. Add cranberry sauce, stir until thoroughly mixed. Refrigerate until partly set. Add pineapple and pecans and stir. Pour into a 9 x 13 pan and refrigerate over night.
Melt butter. Add brown sugar and mix well. Allow to cool while you sift together flour, baking powder and salt. Add eggs to sugar-butter mixture, beating after each addition. Add dry ingredients and fold in chips and nuts.
Preheat oven to 350°. In a large bowl, pour boiling water over oats and butter; let stand 20 minutes. Add remaining ingredients. Mix well. Pour into lightly greased and floured 13 x 9-inch baking pan. Bake for 30 to 35 minutes or until toothpick comes out clean. Spread with Brown Sugar Topping. Return to oven for 5 minutes.
Cook and debone chicken. Tear into bite-size pieces and place in buttered casserole dish. Mix soup and sour cream and pour over chicken. Mix crushed Ritz crackers and poppy seed and sprinkle over chicken and soup. Melt oleo and pour over crackers. Bake at 350° until hot throughout, about 25 minutes. Do not overbake.
Add corn flakes to sifted dry ingredients. Cream shortening; add sugars and blend well. Add eggs, one at a time, beating well. Add vanilla, then flour and corn flake mixture. Mix well. Add coconut. Drop by teaspoon. Bake at 375° for 12 to 15 minutes. Makes 5 dozen cookies.
Brown onions, mushrooms and beef in butter in electric frypan. Add both cans of soup. Simmer for 15 minutes. Serve over hot noodles.
Cream sugar and oil together. Add eggs and pumpkin and mix well. Sift together dry ingredients. Add alternately with water to the first mixture. Pour into 2 well-greased and floured loaf pans. Bake at 350° for 1 1/2 hours or until done. Stand 10 minutes before taking out of pans.
Combine meats, onion, salt and water. Cook slowly for 45 minutes. Add spices; cook 15 minutes longer. Let stand to let flavors blend. Cook potatoes. Mash while hot; mix immediately with meat mixture. Place in a pie shell. Cover with top shell; lattice style if desired. Bake at 350° for 30 minutes or until nicely browned. When cooled, may be stored in freezer, wrapped in tinfoil or adequate freezer bag. A delightful dish. Always draws compliments from guests and family.
Mix altogether and roll in crushed cracker crumbs. Shape into ball and refrigerate until ready to use.
Wash sprouts thoroughly and remove discolored leaves. Cut off stem ends and slash bottom of each with a shallow X. Place sprouts in a small amount of boiling water. Cover and simmer 8 minutes over low heat or until sprouts are tender. Drain and set aside. Combine remaining ingredients in a small saucepan; cook 5 minutes over medium heat, stirring until thickened. Pour sauce mixture over sprouts. Toss well. Serves 4.
Cream the margarine and sugar. Add well beaten egg, vinegar and vanilla. Put soda in milk. Sift flour and cocoa. Add alternately the flour and milk into creamed mixture. Stir in nuts and dates or raisins. Bake in three (9-inch) pans in 325° oven until done. Stack with crushed pineapple and whipped topping. Use juice to moisten the cake. Add a layer of pineapple and cream to each layer. Can be frozen (refrigerated).
Dissolve Jell-O in boiling water. Stir in cold water. Set aside. In medium bowl, beat cream cheese until fluffy. Stir in cottage cheese. Add this mixture to the Jell-O and stir until well mixed. Add pineapple and nuts. Stir well. Pour into dish and chill until set.
Combine all ingredients in bowl; mix well. Pour in unbaked shell. Bake for 40 to 45 minutes at 425°.
Sift flour, salt, soda and cocoa. Put oats in a bowl. Stir in boiling water. Let stand 10 minutes. Stir in butter, brown and granulated sugars. Add eggs and mix well. Beat in flour mixture and mix well. Fold in 1/2 the chocolate chips. Spread in greased 9 x 13-inch pan. Sprinkle remaining chocolate chips and nuts on top. Bake at 350° for about 45 minutes. Sprinkle with confectioners sugar.
Stone cherries and drain (save juice). Heat cherry juice and dissolve gelatin in it. Add lemon juice and sherry; cool. When it starts to thicken, add nuts and cherries.
Wrap all chicken breasts in foil. Bake for 1 hour at 350°. Make sauce of soups, milk, onion and salsa. Alternate layers of chicken, sauce and tortillas in greased casserole. Top with cheese. Cover and place in refrigerator at least 24 hours (important!). Cook (heat through) at 300° for 1 hour or so.
Cook spaghetti in a large amount of salted water for 10 to 12 minutes or just until tender. Drain. Stir margarine into hot spaghetti. Stir in beaten eggs and Parmesan cheese. Form spaghetti mixture into a "crust" in a greased 10-inch pie plate. Spread with cottage cheese.
Put this all together in a blender. Whip until it is thick and creamy. Makes 1 quart.
Wash berries and pat dry. Put in blender and puree. Reserve a few berries to use as garnish. Dissolve gelatin in water according to package directions. Beat egg yolks with sugar in a medium saucepan. In another medium saucepan, bring milk to a boil. Remove from heat and pour into egg mixture, stirring constantly. Place egg-milk in saucepan on heat; continue cooking (do not boil) until mixture is thickened, stirring constantly. Stir gelatin and pureed berries into hot mixture; let cool. When mixture begins to set, fold in whipped cream. Toss a few reserved berries into mold, then add mixture. Garnish top with a few more berries. Refrigerate 3 to 4 hours. Serves 4.
Bake cake as directed in two 9-inch layers. Split layers in half to make 4 thin layers. Combine sour cream, powdered sugar and 1 cup of the coconut. Spread filling equally on cut side of each layer. Frost top and sides of cake with Cool Whip and sprinkle with the remaining coconut. Refrigerate immediately. Make 2 days in advance for moister cake.
Peel and finely chop	the onion. Peel and crush the garlic. Put with rest of ingredients except for the oil in a bowl and mix well together. Shape mixture into walnut size balls. Fry the meatballs in shallow oil for about 15 minutes, turning once. Arrange on	a warmed serving plate and serve with rice or pasta and a tomato sauce or gravy.
Brown hamburger, mix together taco sauce, kidney beans and 1/2 Fritos. Add hamburger, put into 2-quart casserole dish and sprinkle remaining Fritos on casserole. Sprinkle cheese. Bake at 350° for 20 minutes or until cheese melts.
Put a little oil in bottom of a 9 x 13-inch pan. Arrange chicken and vegetables in pan. Mix all seasoning.
Cream together the shortening, pumpkin, sugar and vanilla. Add the flour, baking powder, cinnamon and salt. Drop on greased cookie sheet. Bake at 350° for 10 to 15 minutes.
Beat like crazy. It'll be gooey. Drop in spoonfuls on top of completely cooked boiled chicken in 8-quart pan. Broth should barely cover the chicken. Gently boil 5 minutes. Put lid on pan. Steam 5 minutes more. Serve. May top with gravy made from chicken broth.
Mix potato soup according to directions on can. Add steamed broccoli, dash of parsley and 1 tablespoon butter. Heat and serve.
Peel and cook fresh yams and divide into quarters. Drain water and place in 2-quart casserole. Melt butter, cinnamon, nutmeg, sugar and pour over potatoes. Bake at 300° for 1 hour.
Saute onion and butter. Add mushrooms, rice, consomme and garlic. Bake covered at 325° for 1 to 1 1/2 hours.
Mix all ingredients together. Shape into balls. Freeze. Makes 6 to 7 dozen. Bake at 350° for 15 to 20 minutes.