HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt margarine in the bottom of a sheet cake pan or oven roaster (or Dutch oven if cooking outdoors). Beat and add eggs and bake at 375° for 20 minutes. Stir gently to loosen edges. Return to oven for 10 minutes (should be almost soft set). Add all remaining ingredients and return to oven, covered for 10 to 15 minutes until eggs are set to your liking. Serves 12.
Crumble sausage in skillet. Cook until brown. Drain. Spread cubed bread in a 12 x 12 buttered baking dish. Top with sausage, onions, green pepper and cheese. Combine eggs, milk and seasonings, beat well. Pour over sausage, cheese, onions and pepper. Cover and refrigerate overnight. Bake at 350 degrees for 30 to 40 minutes or until set.
Cut off top of peppers and clean. Remove all seeds and membrane. Parboil for about two minutes; drain. Brown the ground beef; drain. Cook the rice until tender in salt water and add to ground beef. Add 1/2 cup salad dressing. Mix well and stuff each pepper.
Boil the yams with the skins left on until tender. Take them out of the water and cool. Peel the yams and mash them. Add orange juice, orange peel, vanilla, nutmeg, cinnamon and butter. Mix well. Beat the egg lightly. Mix the milk and fructose into the beaten egg and add this mixture to the yams. Beat with a rotary beater until fluffy. Bake at 325° for 20 minutes. Turn off the oven and leave the yams in it for 1/2 hour longer. This makes a nice cold side dish with a leftover turkey sandwich.
Sift together confectioners sugar and cream of tartar. Add egg whites and vanilla. Beat with electric beater until frosting holds its shape. Tint with food coloring. Cover with damp cloth when not in use.
Mash banana with fork and add to milk, ice cream and honey. Shake vigorously in a plastic container. Be sure to check that the lid is on tight! Pour into glasses. Sprinkle a little wheat germ or cinnamon on top and enjoy with a friend! Serves 2.
Mix well. Put mixture into cookie press. Press onto cookie sheet. Bake at 400° for 12 minutes. Do not brown.
Heat refried beans, then spread in a 9 x 13-inch baking dish or any serving dish. Add the remaining ingredients in layers, picante sauce, sour cream, tomatoes, onions, cheese and olives. Serve with tortilla chips.
Beat together and bake in 3 layers at 350° for 20 minutes. Let cool completely and ice with Icing For Pig Lickin Cake.
Brown meat. Add onion. Cook until tender, but not brown. Add next 8 ingredients; mix well. Stir in noodles. Pour into a 2-quart casserole dish. Sprinkle crumbs over top. Bake in moderate oven at 350° for 30 minutes or until hot. Makes 8 to 10 servings.
Preheat oven to 350°. In a mixing bowl, combine flour, cinnamon, baking soda, salt, baking powder and nutmeg. In another mixing bowl, combine sugar, shredded zucchini, cooking oil, egg and lemon peel. Mix well. Add flour mixture. Stir just until combined. Stir in chopped walnuts.
Preheat oven to 350°. Beat eggs, flour and onion together. Mix in corn, cheese and bread cubes. Pour into a greased 2-quart casserole dish. Bake for 1 hour. Serves 6.
Boil all ingredients together for 2 hours. Add cinnamon and raisins after pudding cools.
Mix cream cheese, onion soup and bell pepper together. Tear dried beef into small pieces and mix with cream cheese mixture. Roll in chopped nuts if desired. Chill.
Cream the butter and sugar together. Add eggs and beat well. Add mashed bananas, flour, soda, vanilla and nuts. Grease and flour 1 large loaf pan. Pour dough into pan. Bake at 300° until brown (approximately 1 hour).
Cook and drain spaghetti. Flake tuna with fork. Mix soup with water. Combine ingredients, except 2 tablespoons of cheese, in 3-cup casserole. Toss lightly. Sprinkle with cheese. Bake, uncovered, in moderate oven at 350° for 45 minutes.
Melt white chocolate in microwave; let cool slightly. Cream butter and sugar until light. Add chocolate. Then add eggs, one at a time, beating after each. Sift dry ingredients and add to egg mixture, alternating with buttermilk. Bake at 350° for 1 hour for angel food pan or 40 minutes for layered (three 9-inch round pans). Cool before icing.
Grease cookie sheets. Preheat oven to 350°. With electric mixer, beat butter until creamy. Gradually beat in sugar. Add vanilla. On sheet of foil, stir together flour and salt. Add to butter mixture, blending well. Form dough into 1-inch balls. If too soft, refrigerate dough for 2 hours. Roll into flaked coconut and place on prepared cookie sheets. Bake 8 to 10 minutes or until lightly browned.
Beat until light. Stir in 3 cups grated carrots. Bake in 9 x 13-inch pan at 350° for approximately 50 minutes.
Add sugar to eggs. Sift flour into egg mixture. Melt chocolate in margarine and add to mixture. Mix well and add vanilla and walnuts. Spread in greased square pan. Bake 20 minutes at 350°. Cut into squares when cooled. Serves 6.
Drain pineapple well. Put sugar and 1/2 cup pineapple juice on stove. Stir to dissolve sugar on low heat. Add softened Knox gelatine. Dissolve well. Cool and add pineapple and cottage cheese. Carefully fold in Cool Whip. Pour into bowl and sprinkle with shredded cheese. Keep refrigerated.
Combine crushed flakes and spices. Dip chicken breasts into buttermilk. Cover with flakes and spice mixture. Melt margarine in baking dish. Arrange chicken in dish. Bake at 400° for 35 to 45 minutes.
Heat oil in a large skillet. Add chicken; cook, stirring constantly, until no longer pink. Drain chicken and set aside, reserving 1 tablespoon drippings in skillet.
Mix sugar, flour and shortening together to make fine crumbs. Set 1/2 cup aside. Add syrup and egg to remaining flour mixture, mixing well. Stir in 3/4 cup of hot water; mix well. Add soda to 1/4 cup hot water and promptly add to mixture; mix well. Pour into pie shell. Sprinkle the 1/2 cup of crumbs on top. Bake at 425° for 10 minutes. Reduce heat to 350°. Bake 25 minutes longer or until crumbs are lightly browned.
Combine all ingredients in a covered jar and shake well. Refrigerate. Shake well before using. Makes 1 cup.
In a bowl, combine turkey, herbs and bread crumbs. Stir well. Add chicken broth and stir again. Let stand 15 minutes. Form into 8 patties, about 3/4-inch thick. Spray skillet with vegetable oil or use a nonstick skillet. Cook patties in skillet over medium heat 7 to 8 minutes on each side or until done. Serve hot. Serves 8 with 1 patty per serving.
Cut broccoli and cauliflower into bite size pieces. Mix remaining ingredients and toss lightly with vegetables. Chill overnight.
Layer chicken and a little broth. Layer sliced onion. Pour Ro-Tel; stir. Layer cheese and corn chips. Mix cream soups and pour over corn chips. Sprinkle corn chips on top. Bake at 375° for 45 minutes to an hour (uncovered).
Put the candy in the water and melt it. Then strain the threads out and cook to about 1 quart. Add lemon juice and glycerine. Take 1 teaspoon every 3 hours or as needed until cough gets better.
In large bowl, mix thoroughly 1/2 cup soup, beef, bread crumbs, onion, Worcestershire sauce, egg and pepper. In 12 x 8-inch baking dish, firmly shape into 8 x 4-inch loaf. Bake at 350° for 1 1/4 hours or until done. Spoon off fat, reserving 1 to 2 tablespoons drippings. In 1-quart saucepan over medium heat, combine remaining soup, water and reserved drippings. Heat thoroughly, stirring occasionally. Serve with meat loaf. Yields 6 servings.
One hour before cooking, wash and drain scallops. Place in a Zip-loc bag and add beer. Refrigerate.
Mix all ingredients together in a 2-quart casserole dish and cover tightly. (I use a Corning Ware dish with glass lid.) Bake at 300° for 1 1/2 to 2 hours. Do not peek. Serve over noodles or rice. Yields 6 to 8 servings.
Trim brisket. Mix all ingredients and cover all sides of brisket with paste (recipe to follow). Place in foil lined pan, fat side up. Cover tightly and refrigerate overnight. Preheat oven to 300°. Cook brisket 1 hour per pound. When there is only 1 hour left to cook, remove from oven and pour off juices. Cover with barbecue sauce and onion slices. Recover with foil and return to oven. Let stand 10 minutes before slicing across the grain.
Mix together all ingredients except cheese and pour into greased baking dish. Spread cheese on top and bake at 350° for 40 to 50 minutes. Good served with cranberry sauce.
Brown ground beef. Add 1 medium onion with taco spice. In large kettle, heat tomato sauce. Add kidney beans and tomatoes; add browned meat. Serve hot with grated cheese, sour cream and taco chips.
Mix all in bowl. Blend well and pour into crust. Bake until brown, 30 to 45 minutes at 375°.
Sift flour, sugar, baking powder and salt into large bowl. Pour in Starter and butter. Mix to make a firm dough. Grease a 12-inch iron skillet with shortening. Pinch off balls the size of walnuts. Place in pan. Set biscuits in warm place for 10 to 15 minutes. Bake in a 400° oven for 24 to 30 minutes.
Remove stem and blossom end of each apple. Insert wooden skewers in stem end of apples. In top of double boiler over hot water, heat butter and water until butter melts. Stir in frosting mix (dry) until smooth. Heat over boiling water 5 minutes, stirring occasionally. Remove from heat; keep caramel mixture over hot water. Dip apples, one at a time, in caramel mixture, coating apples evenly. Immediately dip each caramel apple in chopped nuts. Add a few drops hot water if caramel mixture becomes too thick. When set, wrap apples in plastic wrap for storage.
Let spinach thaw and drain. Mix sour cream, soup mix and onions; set overnight in refrigerator. Mix all ingredients in blender. Hollow out pumpernickel bread and fill with dip.
Arrange bacon in bottom of skillet. Place beef patties over bacon; sprinkle with salt and pepper. Place potatoes over beef; season with salt and pepper. Layer carrots and onion over potatoes. Cook on low until bacon starts to sizzle. Pour in water. Cook, covered, for 45 minutes or until done.
Mix together meat, rice, egg, onion and salt and pepper. In a separate bowl, mix soup and milk. Take 1/4 cup of this mixture and add to the meat mixture. Form meat into meatballs (approximately 18).
Cook rice, using liquid from pineapple, with water. Add remaining ingredients and beat together. Pour into pie plates sprayed with Pam. Bake at 350° in preheated oven for 1 hour or until knife inserted in the center comes out clean.
Combine beans, corn, onion and green pepper in large bowl. Toss well; set aside. Bring vinegar, water, sugar and red pepper to a boil in a small Pyrex or enamel pan (do not use aluminum). Cook for 1 minute. Remove from heat and stir in celery seed. Pour over the bean mixture; toss gently. Cover and refrigerate 8 hours, stirring occasionally. Makes 12 servings.
Brown beef in skillet. Drain. Add with rest of ingredients except tamales in crock-pot. Cover and cook on low heat for 6 to 7 hours. Add tamales. Re-cover and cook 30 minutes longer. Accompany with hot cornbread.
Bring water to a boil and add 1 tablespoon of salt. Stir, then add 2 cups macaroni. Mix macaroni and other ingredients together and bake at 350°, stirring every 15 minutes, for about 45 minutes.
Shake chicken parts in paper bag with flour and seasoned salt. Melt margarine and rub 2 tablespoons of it into 2 large baking dishes. Place in chicken and brush remaining margarine over each piece. Bake 50 minutes at 350° or until browned. Combine juices, sugar, soy sauce, salt and cornstarch in saucepan. Bring to a boil, stirring constantly. Remove from heat when thickened and add fruit. Pour mixture over chicken, coating each piece. Bake 10 minutes longer. Garnish with chopped parsley.
Mix cheese and margarine. Add flour and mix well. Add Rice Krispies and mix well. Shape into small balls and place on ungreased cookie sheet. Flatten each ball with a fork and bake at 375° 10 to 12 minutes.
Spray large casserole dish with Pam. Mix all ingredients well and put in dish.
Use other combinations that you like. The apple and onion are super together! Serves a big crowd. Break lettuce into 13 x 9-inch pan or dish. Sprinkle with desired amount of onion and pepper. Dice apple into salt water, then drain. Layer onions and pepper and apple over lettuce. Spread mayonnaise over layers with a spatula. Sprinkle mayonnaise with 2 tablespoons sugar (use no salt). Top with crisp bacon pieces and shredded cheese. Cover and chill 4 to 6 hours or overnight. Keeps well for a day or two.
Soften cream cheese slightly. Mix with Marshmallow Creme until mixture is smooth. Serve with any fresh fruit. You may use a larger jar of Marshmallow Creme if you prefer more of the marshmallow taste.
Heat oven to 375°. Grease an 8 x 8-inch baking dish. Cook beef until well done, drain on paper towels. Set aside. Mix sour cream, mayonnaise, cheese, onion and set aside. Mix Bisquick and water until a soft dough is formed, pat in dish pressing well up sides of pan. Layer beef, sliced tomatoes and green pepper over dough, spoon top with sour cream mixture, sprinkle with paprika and bake until edges of dough are light brown, about 35 minutes. Makes 5 servings.
Combine all ingredients, mixing well. Spoon into greased miniature muffin pans. Bake at 450 for 10-12 minutes. Yield: About 48.
Blend in oil, sugar and egg yolks and beat well. Add hot water and then dry ingredients that have been sifted together. Stir in potatoes and nuts and beat. Beat egg whites stiff and fold into mixture. Bake in 3 cake pans at 350° until done.
Combine corn meal, flour, sugar, salt and baking powder in bowl. Add oil, egg and milk. Mix by hand. Bake in greased 9 x 9 x 2-inch pan for 20 minutes.
In a medium size bowl mix all ingredients. Bake in a 9-inch skillet at 400° for 30 minutes.
Bake brownies as directed. Cool. Make up instant pudding as directed. Crumble candy bars.
Combine the 2 cups flour, 1/2 cup sugar and baking powder and salt. Cut in butter until crumbs are size of small peas. Stir in egg yolks. Divide mixture in half. Press one-half over bottom of 15 x 10-inch baking sheet. Combine apples, the remaining sugar and flour and cinnamon. Arrange over bottom crust. Crumble the remaining dough over apples, brush with egg whites over all. Bake 40 minutes at 350°. Drizzle with thin powdered sugar icing. Cool. Cut into bars.
Heat the rice and broth in a large saucepan to boiling. Reduce heat to simmering; cover and cook 15 minutes or until the rice is cooked. Add the chicken. Remove soup from the heat and cover. Whisk the eggs and lemon juice in a medium bowl until frothy. Remove about 1 cup hot broth from the soup and slowly add it to the eggs. Whisking continually, slowly stir warmed eggs into the soup. Ladle into bowls and serve immediately with a slice of lemon.
Mix jello and boiling water. Stir until dissolved. Add fruit, nuts, marshmallows and condensed milk. Chill until thick. Fold in Cool Whip. Pour into 11 x 13-inch dish to congeal.
Cook squash and onion in boiling salted water for 5 minutes and drain. Combine soup, sour cream and carrots. Stir into drained, cool squash mixture. Combine stuffing with butter in saucepan over low heat. Spread half of stuffing mix in 4-quart baking dish. Spoon squash over dressing mix and top with rest of dressing mix. Bake at 350° for 25 minutes. Serves 12.
Grease 9 x 13-inch casserole dish. Place 8 rolls on bottom of pan. Flatten and stretch to form bottom crust.
Peel and core apples and cut into 40 wedges. Pat out biscuits and wrap two pieces of apple in each one.	Place in a 9 x 13 baking pan and sprinkle with cinnamon sugar. Mix Sprite, sugar and oleo and bring to a boil. Pour over the dumplings and sprinkle lightly with cinnamon sugar. Bake at 400° for about 12 to 15 minutes or until biscuits are a golden brown.
Dissolve yeast in warm water; set side. In a large mixing bowl, combine flour, sugar and baking soda. Cut in shortening. Blend until mixture resembles coarse meal. Stir in yeast and buttermilk. Mix well.
Preheat oven to 375°. In a small saucepan, melt margarine, stir in lemon juice, salt and pepper. In medium bowl, combine rice, broccoli, cheese and 1/4 c. lemon mixture, mix well. Divide broccoli mixture equally among fillets.
Mix and cook everything, except flour and soda, for 10 minutes. Cool. Add flour and soda. Bake in tube pan at 350° for 45 minutes.
Wash and remove stems from fresh strawberries. Arrange in a big tray the strawberries in a nice arrangement. In the center, place a small dish with the strawberry dip. Mix the marshmallow cream and cream cheese until creamy for the dip. Dip each strawberry and enjoy it.
Mix cream cheese, sugar, vanilla and eggs. Pour into 1 prepared graham cracker crumb crust (9-inch). Bake at 350° for 40 minutes or until center is almost set. Cool and refrigerate at least 3 hours. Spread with 1 (21 ounce) can cherry pie filling. Makes 8 servings.
Melt oleo. Add sugar and vanilla. Fold into flour, salt and baking powder,	add slightly beaten eggs. Bake in 10 x 13-inch greased pan at 325° for 30 minutes or until it falls in middle. Cool, cut into squares and roll in powdered sugar.
Put all ingredients in Dutch oven with a tight-fitting top. Bake 5 hours at 250°.
Dissolve Jell-O in hot water; add sugar and chill until partially set. Add sour cream and vanilla; beat until fluffy. Fold in other ingredients and chill.
Combine squash, onion, Cheez Whiz, soup, eggs and chilies together. Pour into casserole dish. Sprinkle top with bread crumbs.
Mix oleo, sugar, molasses and egg; mix well. Add cinnamon, ginger, cloves, baking soda, salt and flour. Mix well. Form a small ball. Dip into granulated sugar and place on ungreased cookie sheet. Bake at 350° for 10 to 15 minutes.
In small glass dish (I use a pie pan), layer beans, sour cream, salsa, cheese and olives! Garnish with chili powder sprinkled on top. Serve cold.
Sift first seven ingredients and set aside. Beat butter with next three ingredients until light and fluffy.
Put mushrooms in wide mouth jar. Pour dressing over to cover and refrigerate several hours or overnight. Drain and serve.
Boil, peel and mash tomatoes, then drain. Chip peppers and onions. Mix and cook slowly 1 hour. Pour in pint jars and seal.
Puree blueberries in blender until smooth. Add milk, honey, cinnamon and 1/3 cup yogurt. Puree well. Pour mixture into a bowl and stir in remaining yogurt. Cover bowl and chill thoroughly. Serve garnished with mint. Serves 4 to 6 people.
Follow directions on flaked potato package. Then add softened cream cheese. Add into hot mashed potatoes. Add beaten egg, onion, pimento, salt and pepper. Bake at 350° for 45 minutes or until brown. Bake in a greased casserole (I use margarine). This may be made a day ahead and refrigerated until needed.
Blend flour and shortening together. Break egg into cup and beat. Add water to make 1 cup and then mix in vinegar and salt. Add to flour mixture and blend with fork. Seal dough in plastic bag and put in refrigerator until ready to use. Keeps for 2 months.
Add 1/2 tsp. baking soda, stirring until mixture is blended (will "rise").
Preheat oven to 375°. Grease muffin cups. In mixing bowl, combine egg or egg whites, skim milk, oatmeal and sugar. Beat and slowly add dry ingredients. Add melted butter. Bake 20 minutes.
Combine celery and uncooked rice in bottom of a 9 x 13-inch baking pan. Spread onions over rice. Top with Cornish hens, skin side up. Bring water to a boil in a saucepan. Add bouillon, seasonings and rice packet seasoning. Stir until bouillon is dissolved. Pour over hens. Cover baking dish with aluminum foil and bake at 350° for 1 hour. Uncover. Brush hens with butter and bake, uncovered, for another 1/2 hour.
Cream butter and sugar, then add all other ingredients in order given except for the 10x sugar.
Mix all ingredients together in a large pan. Add chili powder to taste. Simmer until hot.
Melt margarine; add sugar and stir. Add 2 eggs and stir. Add rest of ingredients. Stir and pour into pie crust. Bake at 350° for 40 to 45 minutes.
Melt butter in 3-quart saucepan. Add onion; saute until tender. Add water, bouillon cubes, salt, pepper, potatoes and carrots. Cover and simmer 15 minutes. Add cooled cubed chicken and simmer 5 more minutes until vegetables are tender. Combine flour in 1/2 cup milk. Add to vegetables and chicken. Add remaining 2 cups milk. Cook until thickens.
Fry wings until very done and brown. Drain on paper towel. Combine red wine vinegar, catsup, hot sauce and seasonings. Set aside.
In saucepan, mix first 5 ingredients. Add milk. Cook on low until thickened. Pour into baked pie shell. Let set.
Press rolls into a 9 x 13-inch greased pan. Cut sausage. Put on top of rolls. Sprinkle on cheese. Beat eggs, milk, salt, pepper and oregano together. Pour mixture over all. Bake at 350° for 25 minutes.
Dip pork chops in flour. Brown chops on both sides. Pour two cans of cream of chicken soup in cooking dish; put pork chops in soup and cover. Cook at 250° for around three hours.
Bring apple juice concentrate, cornstarch and salt to a boil; stir and cook until clear.	Add frozen berries and cook; stir until they	have thawed and are	cooked. Serve	over waffles, toast or in tart shells.
Combine sugar and berries. Let stand until berries thaw. Drain juice and bring to a boil. Add cornstarch mixed with butter and water. Cook 2 minutes on low heat. Cool slightly and pour into baked 8-inch pie shell. Chill and top with whipped cream.
Cook berries and sugar with enough water to cover. Combine flour, baking powder and salt. Cut in shortening until the texture of peas. Add milk and mix. Drop dumplings into boiling berry mixture and cook 10 minutes, uncovered, and 10 minutes, covered. Serve with a scoop of vanilla ice cream or whipped cream.
Salt and pepper turkey to taste and place in browning bag and bake until done, 2 1/2 to 3 hours.
Dissolve yeast in very warm water in large mixing bowl. Beat in 1/4 cup of the sugar, salt, eggs, sour cream and 6 tablespoons of melted butter with mixer. Gradually add 2 cups flour and beat until smooth. Knead in remaining flour. Place in bowl and let rise until doubled (2 hours). Knead dough on well floured surface about 15 times. Roll 1/2 of the dough to circle. Combine 3/4 cup sugar and orange rind. Brush dough with 1 tablespoon butter and sprinkle with 1/2 the sugar and orange rind. Cut into wedges. Roll up from wide end. Repeat until all dough is used. Place point down on greased pan. Cover and let rise 1 hour. Bake at 350° for 20 minutes.
Combine all ingredients in large bowl. Mayonnaise to taste. Salt and pepper to taste. Cover with plastic wrap and chill for 4 hours.
Beat egg. Stir in milk, melted margarine, sugar, salt, lemon juice and vanilla. Sift together cinnamon, flour and baking powder. Stir into milk mixture just until blended. Do not overmix. Fold in apples. Fill well-greased muffin tins about 2/3 full. Bake at 450° for about 20 minutes, or until brown.
Dissolve, stirring, water, sugar and cornstarch. Blend together. Add crushed berries. Heat mixture slowly. When just warm, add 1 teaspoon vinegar and continue heating until thickened and clear. Place fresh berries in a baked pie shell; pour glaze over them. Top with a meringue and brown quickly or top with whipped cream or any other whipped topping.
Combine chocolate, sugar and water and cook for 3 minutes. Add butter and enough powdered sugar to thicken; add nuts and spread over cookies.
Mix in first 5 ingredients in large pitcher. Scrape in seeds from vanilla bean; add bean and stir to blend. Mix in fruit. Cover and chill overnight. Mix in ice and serve.
Remove any shell or cartilage from crabmeat. Place all ingredients in bowl and mix together gently. Serve on bed of lettuce along with fresh sliced Maryland tomatoes.
In a large saucepan, cook pudding and milk according to package directions; cool. In a large bowl, fold whipped topping into pie filling. Add the remaining ingredients; stir gently. Fold in pudding. Refrigerate overnight. Yields 70 to 80 servings.
Brown ground beef and drain. Mix in rice and onion soup. Chop cabbage and put in a 13 x 9-inch greased pan. Put beef mixture on top of cabbage. Mix tomato soup and 1 can water together and pour over mixture. Bake at 325° for 30 minutes. Cover with foil and bake for 1 hour.