HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook rice and milk gently in 3-quart saucepan, stirring occasionally until mixture is creamy (about 5 minutes). Meanwhile, combine eggs, sugar, salt and vanilla, slowly stirring rice mixture into egg mixture. In processor, stir in raisins (optional). Pour into a greased 1 1/2-quart casserole dish. Sprinkle with cinnamon, if desired. Place in pan containing 1-inch of hot water. Bake at 350° for 45 to 50 minutes. Serves 5 to 6.
Layer beans and corn in casserole dish. Mix soup, cheese, sour cream and onion. Pour over corn and beans. Melt butter. Mix with Ritz crackers (crushed) until all are well moistened. Sprinkle over top. Bake at 350° for 30 minutes, uncovered.
Slice kielbasa in 1/4-inch slices. Boil about 10 minutes on medium fire. Set aside. Mix Grey Poupon and jelly in saucepan and cook until well blended, about 10 minutes. Add kielbasa to jelly mixture. Serve as an appetizer.
Break bread to bite size pieces and place in buttered 1 quart baking dish; set aside. Heat margarine and milk until milk is hot and margarine melted. Do not boil.	Beat eggs with sugar, vanilla and salt. Add milk mixture to egg mixture, stirring constantly, then pour over bread. Let stand 5 minutes. Sprinkle top with nutmeg and cinnamon sugar. Put baking dish in pan of hot water half the depth of dish. Bake, uncovered, at 350° about 50 minutes or until set.
Mix the Eagle Brand milk, whipping cream, half and half milk, chocolate syrup and candy bars, chopped. Mix well. Finish filling canister the rest of the way with whole milk.
Peel and slice or dice cucumbers. Put in bowl with 2 teaspoons salt. Mix and let stand at room temperature at least 1 hour. Drain and pat dry. Meanwhile, mix green onions, salt and pepper with cream. When ready to serve, shred lettuce. Add cucumbers and cream mixture. Mix well. This salad requires a good amount of pepper. Serves 6.
Blend together with fork. Knead briefly. Roll out and cut. Bake 9 minutes at 425°. Brush top with butter when taken out of oven.
Bring first 3 ingredients to a boil. Add remaining ingredients and mix well. Bake at 400° for 10 to 20 minutes.
Place crescent rolls in pizza pan to make crust. Brush beaten egg on crust. Bake at 375° for 11 to 13 minutes. Mix cheese, mayonnaise and Ranch dressing and put over crust. Place vegetables over cheese mixture.
Measure flour, sift 7 times and then measure again. Add baking powder and sift again. Beat egg yolks and the water for 10 minutes with the egg beater, then add salt, cream of tartar, sugar and flavoring; then fold in flour mixture. Bake in an angel food tube pan 1 hour at 325°. Ice with lemon custard pudding.
Cover corned beef with cold water and bring to a boil. Simmer in tightly covered pan for one hour. Add all vegetables except cabbage and simmer 1/2 hour longer. Add cabbage and cook uncovered for 15 minutes. Yield: 8 servings. Carbohydrate 14 g, protein 21 g, fat 21 g, calories 284. One serving = 3 meat medium fat exchange, 1 bread starch exchange.
Grease bottom of 9 x 13-inch pan. Spread 1 package of crescent rolls on bottom of pan. Mix cream cheese, sugar, vanilla and egg yolk. Spread on top of crescent rolls that are in the pan. Spread second package of crescent rolls on top of cream cheese mixture. Brush with beaten egg white on top. Bake at 350° for 30 to 35 minutes.
Place flour and red pepper in a bowl. Gradually add milk, blending with a wire whisk until smooth. Set aside. Coat a large saucepan with cooking spray and place over medium-high heat until hot. Add onion and garlic; saute 1 minute. Add milk mixture and cook 6 minutes or until thickened, stirring constantly. Add cheese and spinach; stir well. Remove from heat; stir in squash and Prosciutto. Spoon mixture into a 13 x 9-inch casserole coated with cooking spray. Bake at 375° for 20 minutes. Serves 6.
Cover and cook the carrots with water and salt until barely tender. Drain liquid from carrots into measuring cup and add reserved pineapple juice until you have 1 cup. Pour into saucepan and mix with cornstarch. Cook, stirring constantly, until thickened and clear. Stir in butter. Add carrots and pineapple tidbits. Heat. Serves 4.
Cook macaroni in boiling salt water until tender; drain. Fry onion in hot shortening until yellow. Add meat, salt and pepper. Brown and then drain. Add tomatoes, cheese and macaroni. Mix well. Bake in 350° oven for 1 hour. Serves 6.
Mix all ingredients and pour into 2 unbaked pie shells. Bake 1 hour or until done at 325°.
Mix well. Mix all with hot milk and bake in unbaked pie shell at 325° for 35 to 45 minutes until firm and golden brown on top and inserted knife comes out clean.
In small skillet, blend the chili sauce and jelly. Add remaining ingredients. Simmer for at least 15 minutes before serving. Serve with toothpick.
Mix all ingredients with enough Miracle Whip salad dressing to hold it together. Chill at least 2 or 3 hours before serving.
Place the chuck roast in the center of a large piece of Reynolds Wrap in a roasting pan. Brush the meat with A.1. steak sauce and sprinkle the onion soup mix over it. Spread with the mushroom soup. Wrap loosely in foil and bake at 350° for 2 1/2 to 3 hours.
Mash bananas. Add lemon and orange juices. Add water, sugar and pineapple juice. Mix well. Freeze in 1 or 2 pint containers. When ready to serve, remove containers from freezer and set out at room temperature for 15 to 30 minutes. Cut in pieces and place in blender. Blend, gradually adding 7-Up until slushy. Pour into glasses.
Mix tuna, soup, peas and pimentos in small baking dish. Place biscuits on top, best if not touching. Cut 10 strips of cheese. Place one strip on each biscuit. Place in a 375° oven for about 20 minutes or until biscuits are brown. Make sure they are not gooey on bottom.
Using small pan, bring a cup of water to a boil and drop in porcine. Cook uncovered over medium to high heat for 10 minutes, drain, pat dry and slice thinly. Set aside. In a large saute pan, melt butter over low heat. Add leeks, carrots, onion, celery and chicken; stir gently and cover to cook over low heat for five minutes. Stir vegetables, turn chicken and check for doneness (should be about half done). Cover and cook 5 minutes or until chicken is just done. Remove chicken from pan. Sprinkle flour over melted butter, vegetables and pan juices, stir and cook over low heat for 2 minutes. Slowly add wine and two cups of broth. Stir and cook until bubbly and thickened. Add sour cream very slowly and allow to cook gently while you slice chicken into bite sized pieces. In a large frying pan, bring the remaining stock to a boil and add fideo. Cook four minutes, until almost done. Do not drain. Slowly add the noodle mixture to the hot vegetables, etc. Add chicken and bring back to a boil. Serves 4.
Heat oven to 400°. Place English muffin on a baking sheet. Top with 1 or 2 tablespoons spaghetti sauce, shredded cheese and pepperoni. Bake for 5 to 7 minutes or until cheese is melted.
Crush crackers and set about 2 cups aside. Combine remaining ingredients; will be sticky. Roll mixture in reserved cracker crumbs to shape of a log. Should be firm enough to handle. Wrap in foil and chill. To serve, slice and dot with whipped cream.
In a large skillet, cook carrots in oil about 5 minutes over medium heat. Add green onions and apples. Cook 3 - 5 minutes longer. Stir in remaining ingredients. Cook until thoroughly heated. Makes 6 servings. 193 calories per serving.
Mix all together. Bake at 350° for about 45 minutes in large baking dish. (I usually baked covered, then uncover last 10 to 15 minutes.) Double and you have lots of "filling food" for hungry teenagers!
Brown in oleo the ground meat and onions. Add remaining ingredients. Simmer one-half hour. Serves 3 to 4. Serve over rice or noodles.
Cook and drain peas. Cool. Layer lettuce, onion, celery, peppers and peas. Spread mayonnaise over peas. Then add cheese and bacon. Chill one day or overnight. Serve.
Mix together the flour, sugar, cocoa, eggs, soda and salt. Carefully add hot coffee, a little at a time, so as not to cook eggs. Add hot water and melted butter. Mix thoroughly. Pour into a 9 x 13-inch pan (works well in Bundt pan). Bake 30 to 40 minutes at 350°. Frost with fudge frosting.
Marinate with spices and meat for 2 days in refrigerator, covered. After first day turn to other side.
Combine first 7 ingredients in a large bowl; make a well in center of mixture. Combine milk, oil, honey and egg; add to dry ingredients, stirring just until dry ingredients are moistened. Drop dough by heaping tablespoons 2 inches apart, onto baking sheet sprayed with cooking spray. Bake at 400° for 10 to 12 minutes or until lightly browned. Yield: 1 dozen (98 calories each).
Mix together cream cheese and sour cream. Spread on a platter. Spread salsa on top of cream cheese mixture. Spread diced onion and pepper on top of salsa. Cover this layer with shredded lettuce. Cover the lettuce with shredded cheese. Serve with tortilla chips.
In top of double boiler, melt butter in milk. Stir in frosting mix and instant coffee until smooth. Heat over rapidly boiling water 5 minutes, stirring occasionally. Stir in coconut. Keeping mixture over hot water, drop by teaspoonfuls onto waxed paper. Cool until firm.
Thoroughly combine all ingredients in a jar or blender. Refrigerate. Makes 2 cups dressing.
Mix dry ingredients. Add onion and corn. (Add milk, if needed.) Drop with teaspoon into hot fat until golden brown.
In a small mixing bowl, beat the cream cheese until smooth. Add sour cream and mayonnaise. Mix well. Spread on a 12-inch round serving plate. Cover with the seafood sauce. Sprinkle with cheese, shrimp, onions and tomato. Cover and chill. Yield: 8 to 10 servings. Serve with Triscuits or Hi-Ho's.
Boil and stir flour and milk until thick. Refrigerate and cool. Mix together butter, sugar, and vanilla until smooth. Add flour mixture until smooth.
Place bread in greased 9 x 13-inch pan. Mix milk, salt, mustard, meat, pepper, mushrooms and eggs. Pour over bread. Cover with sliced cheese. Refrigerate overnight. Bake for 1 hour at 350°. Let stand for 10 minutes before serving.
Mix sugar and milk together in large, heavy saucepan. Cook over low heat, stirring constantly, until it reaches soft ball stage or 236° on candy thermometer. Remove from heat and stir in remaining ingredients until smooth. Pour into buttered 9 x 9-inch pan. Cool and cut.
Boil raisins in 2 cups water for 5 minutes. Cool and drain, reserving the raisin water. Sift all dry ingredients; add sugar, oil and raisin water. Mix well. Add raisins and mix well. Add nuts, if using them, and mix well. Bake at 350° for 1 hour.
Mix all ingredients until smooth. Cut apple into slices. Place dip in a small bowl and put in the middle of a plate with apple slices around the bowl.
Cream the sugar and Crisco. Add eggs and vanilla. Add dry ingredients. Roll out on floured paper and cut size desired. Bake at 350° for 10 minutes.
Grease and flour Bundt or 2 small loaf pans. Preheat oven to 325°.
Roll venison in flour. Fry quickly in hot skillet in small amount of oil. Fry until crispy.
Place beans and garlic salt in saucepan, bring to boil and simmer 5 minutes. Drain beans. Mix soup and milk in a separate bowl. In an ungreased baking dish, place alternate layers of beans, soup, pimento and cheese, ending with cheese. Top with crushed crackers. Bake at 350° for 30 minutes.
Preheat oven to 350°. Soften cream cheese and butter; beat together. Add sugar, eggs, flour and vanilla; beat until smooth and set aside. Mix cakelike brownies as directed on package. Pour half the brownie batter into a greased 13 x 9 x 2-inch pan. Pour all the cream cheese mixture over the brownie layer. Spoon remaining brownie batter in spots over the top. Swirl the two mixtures together with a knife or spatula. Bake at 350° for 35 to 40 minutes, or until done. Cool.
Preheat oven to 350°. Brown beef, onion and green pepper. Drain. Pour into casserole dish. Add salt, pepper, chili powder and rice. Stir well. Pour tomatoes and juice over top. Bake for 1 hour, covered.
Cut up onion and pepper. Spread one stick of butter on defrosted wings all over. Season to your own taste. Broil rice (with 1/2 stick butter) until done; serve separately. Place wings in oven pan or roaster; add 2 to 3 cups water or however many you want. Cook until brown and make sure you baste every 20 minutes until done. Once you have tasted this, you won't want any of the rest.
Mix well and pour into a greased casserole. Bake 45 to 55 minutes at 350°. Stir 3 times while baking.
Fry bacon; reserve and crumble. Fry hominy and onion in 2 cups bacon fat until lightly browned. Add flour, tomatoes and season. Cook over medium heat about 15 minutes. Remove from heat; add crumbled bacon. Pour into greased casserole. Sprinkle with grated cheese. Bake at 350° for 30 minutes. Serves 6.
In saucepan, cook bacon. Remove and crumble. Pour off all but 1 tablespoon drippings; add onion with dill and cook until tender. Add remaining ingredients. Heat; stir now and then. Garnish with bacon. Makes 4 servings.
Mix above until well blended. Chill 1 hour. Serve with fresh, cut fruit.
Combine with the wet mixture and mix together well. Pour into two large greased loaf pans. Sprinkle with cinnamon and sugar. Bake at 325° for 1 hour. Remove from pans and place on wire rack to cool. May be served warm or cold. Stores well in freezer.
Cook meat, garlic and onion together. Crush 1/2 bag of nacho chips and place in bottom of casserole dish. Put half of meat on crushed chips. Mix soups, Ro-Tel and enchilada sauce together. Put 1/2 on top of meat. Add next half of crushed chips, rest of meat, remainder of soups and place shredded cheese on top of casserole and cook for 1 hour at 350°.
Combine warm water (115°), sugar and yeast; let stand 10 to 15 minutes. Add eggs, margarine and salt. Whip. Add enough flour to handle; knead until smooth. Test by putting your finger into dough. If it comes out with not much sticking to it, it is kneaded enough. Put in bowl; let rise to double. Make into rolls. Put in pan. Let rise to edge of pan. Cook in a 350° oven for about 30 minutes.
Cut 4 thin lemon slices. Squeeze 2 teaspoons of juice from remaining lemon. Set aside. In skillet, in hot oil, cook chicken 10 minutes or until browned. Remove and set aside. Spoon off fat.
Place potatoes on bottom and up sides of 8 x 12-inch casserole. Bake, uncovered, at 400° for 10 minutes. Brown beef in large chunks; drain. Place beef, broccoli, 1/2 can French fried onion rings and tomatoes in potato shell. Combine soup, milk, 1/2 cup cheese and seasonings; pour over beef mixture. Bake, covered, at 400° for 20 minutes. Top with remaining cheese and onion; bake, uncovered, 2 or 3 minutes longer.
Cut eggplant crosswise into 1/2-inch slices. Dip into beaten eggs, then in bread crumbs. Slowly heat oil in large frypan. Saute eggplant until lightly browned, about 2 minutes each side. Drain.
Combine water and 2 tablespoons picante sauce in a large , shallow dish. Place tortillas in picante sauce mixture; let stand 5 minutes. Drain. Cook ground beef until brown; drain. Stir in salt, pepper, cumin, chili powder, garlic powder and 1/4 cup picante sauce. Simmer meat mixture 5 minutes. Melt butter in saucepan over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly until thickened and bubbly. Remove from heat and add sour cream; stir until well blended. Place half of tortillas in a 13 x 9 x 2-inch baking dish. Pour half of sour cream sauce over tortillas. Spoon half of meat mixture evenly over sauce. Sprinkle half of cheese over meat mixture. Repeat layers. Bake at 375° for 25 minutes.
Preheat oven to 350°. Mix with beater. Add 1 (12 ounce) package of mini semi-sweet morsels. Bake for 1 hour at 350°. Test with a toothpick. Sprinkle with powdered sugar.
In a large sauce pan (Dutch oven) combine chicken broth, chopped onion, potatoes and dill weed. Bring to a boil, reduce heat and cover and simmer until potatoes are tender. In another sauce pan melt the butter, blend in flour, salt and pepper. Add the milk all at once and cook and stir until thick and bubbly. Stir into potatoes and cook until heated through.
Melt margarine and mix with stuffing. Place 1 layer of stuffing in casserole dish, followed by 1 layer chicken, 1 layer celery soup, 1 layer of 1 cup broth, another layer of stuffing, 1 layer of chicken, 1 layer of cream of chicken soup and 1 layer of 1 cup broth. Sprinkle remaining stuffing on top. Bake at 350° for 30 to 45 minutes or until bubbly.
Mix sugars, milk and syrup. Bring to boil; boil to soft boil stage. Test by dropping a small amount of syrup in cold water. Remove from heat. Add pecans and vanilla. Beat until cool; drop from teaspoon onto waxed paper. Makes 4 dozen.
Beat egg whites until foamy. Gradually add 1/2 cup sugar, beating constantly until stiff peaks form. Set aside. Cream butter and 1 1/2 cups sugar until light and fluffy. Add flour alternately with milk, beginning and ending with flour. Beat well after each addition. Fold in beaten egg whites and vanilla. Turn into four greased and paper-lined pans (8-inch). Bake in preheated 350° oven for 25 to 30 minutes. Cool 10 minutes before removing from pans. Cool completely on wire racks. Place one cake layer on serving plate, spread with 1/3 of cooled Grape Filling. Top with second layer, spread with 1/3 Grape Filling. Repeat. Spread Seven Minute Icing over top and sides.
Combine sugar, mustard and salt. Beat into egg yolks. Put in blender and mix, gradually adding oil 1/4 teaspoon at a time until thick and creamy. Add lemon juice, capers, and onion.
Melt butter in ovenproof dish. Mix peaches and 1/2 cup sugar, if using fresh peaches. In a separate bowl, mix sugar, milk, flour and vanilla. Pour peaches over melted butter. Pour batter over peaches. Do not stir! Bake at 350° for 1 hour.
Cream cream cheese, eggs, sugar and vanilla until smooth. Place a wafer in midget foil cupcake liner. Fill 3/4 full with cream cheese mixture. Bake for 15 minutes at 350°. Take out of oven and place a teaspoon of pie filling on top while warm. Refrigerate until served. Makes 3 dozen.
Wrap tortilla around chicken and Cheddar cheese. Place in baking dish and pour salsa over tortillas. Bake at 400° for 10 minutes or microwave for 2 to 3 minutes. Dab on sour cream. Serves 1.
Brown beef in butter; add onion and green pepper and cook lightly. Blend in tomato soup, catsup, salt and pepper. Cook, uncovered, about 8 minutes. Stir several times. Blend cream cheese, milk, lemon juice, garlic salt and Worcestershire sauce; mix with noodles. Spread in a buttered glass baking dish. Pour meat sauce over top; sprinkle with cheese. Bake at 350° for 30 minutes.
Cook potatoes. Peel and dice. In saucepan, melt margarine. Add flour. Stir in milk. Bring to a boil, stirring all the time until thick. Add mayo, salt, pepper and dill weed. Pour over potatoes in baking dish. Bake without a lid for 30 minutes at 350°.
Cream the sugar and shortening. Add beaten eggs. Mix soda in warm water. Add flour, cinnamon, dates, nuts and raisins. Drop on greased sheet. Bake at 350° for 8 minutes on bottom rack. Bake an additional 4 minutes on middle rack, if you feel it is needed.
Cook ground beef or pork; drain. Transfer beef or pork to a large pan. Put in all ingredients. Add garlic salt and soy sauce to taste. Stir occasionally and cook on medium heat for 10 to 15 minutes. Drain in colander. Fill egg roll wrappers with ingredients, then deep fry until golden brown.
Combine the first 3 ingredients and set aside. Cream margarine; add egg yolks and sugar and beat. Sift remaining ingredients together. Add alternately with buttermilk mixture to creamed mixture. Beat the 4 egg whites and fold in. Pour 1/2 batter into greased tube pan. Sprinkle 1/2 mixture of 1/2 cup sugar and 1 teaspoon cinnamon on batter. Add remaining batter and sprinkle other 1/2 of sugar mixture on top. Cut through with a knife to give a marbled effect. Bake at 350° for approximately 1 hour. (May use 2 bread pans.)
Boil potatoes, peel and drain off water. Add remaining ingredients and mix well. Pour into casserole dish.
Toast bread lightly and cut diagonally into fourths. Arrange a single layer of bread in bottom of lightly greased 12 x 8-inch baking dish. Core and dice apples. Spread half the apples evenly on bread. Sprinkle raisins over apples. Arrange remaining bread on diced apples. Spread remaining apples over bread. Heat milk and butter only until butter melts. Combine eggs, sugar, spices and salt. Gradually add milk, stirring constantly. Pour over bread and apples. Sprinkle with brown sugar. Bake, uncovered, at 350° for 50 minutes. Serve warm or cold.
Cream sugar and Philadelphia cream cheese. Add peanut butter; mix well. Add Cool Whip. Pour into pie crusts. Chill for approximately 2 hours before serving.
Use large casserole dish and empty peaches in bottom. Add cake mix; sprinkle coconut and pecans. Melt margarine and add brown sugar to margarine; stir until sugar is dissolved. Pour over mixture and bake about 40 minutes at 350°.
Cook together until thick. Cook very slowly, 1 1/2 to 2 hours. Add chopped nut meats when cooking is done, as heat toughens the nut meats. Put into jars and seal.
Lightly brown beef in skillet, add onions and garlic. Cook until tender; drain fat. Add remaining ingredients, stirring occasionally. Cook 45 minutes. Makes 4 servings.
Put strawberries into pie shell. In saucepan, mix sugar, cornstarch, salt, jello and water. Cook until clear and thickened, stirring constantly. Add food coloring to make syrup a deep red. Pour syrup over the berries. Chill. Serve with whipped cream. Makes about 6 servings.
Combine sugars, soda and buttermilk in heavy 3-quart saucepan. Cook over medium heat, stirring constantly, until mixture reaches soft ball stage (234°); use candy thermometer for accuracy. (I put margarine around top rim of saucepan to keep mixture from boiling over because it's pretty foamy at first before it begins to boil down.) Add butter and vanilla. Beat with electric mixer until candy begins to thicken and loses its gloss. Stir in nuts. Spread mixture in well buttered 9 x 9-inch square pan. Cool and cut into 1 1/2-inch squares. Makes 3 dozen.
Mix first 4 ingredients until boiling. Mix next 3, then add next ingredients. Pour into 9 x 13 pan. Bake at 350° for 25 to 30 minutes.
Brown chops in shortening. Add onion towards end of browning time. Season with salt, pepper and garlic salt. Combine tomatoes with ketchup and oregano leaves. Pour over chops. Cover and simmer 55 to 60 minutes or until chops are tender. Baste occasionally. Serve with rice. Serves 4 to 6.
Blend all ingredients. Marinate chicken for 2 hours. Bake at 350° for 34 to 40 minutes or grill until golden brown. May be served hot or cold.
Cream first four ingredients. Add remaining ingredients. Chill dough. Roll and cut out. Bake at 350° for 8 to 10 minutes.
Mix all ingredients together in baking dish. Bake at 350° for 30 to 35 minutes until it is lightly browned and bubbly. Top with a few green onions. Serve with Fritos Scoops.
Slice tomatoes into bowl and cover with buttermilk. Let stand about 5 minutes. Mix flour and salt. Take each tomato slice from milk and dredge in flour mixture. Place slices on wax paper and let stand until flour is moist. Pour enough oil in pan to cover bottom. Heat oil until ready for frying and place slices in pan. Cook until tomatoes are browned on each side. Drain and serve warm.
Trim leaves from cauliflower. Leaving head whole, remove as much of core as possible by cutting a cone shaped piece from bottom of head. Combine water and salt in 4-quart Dutch oven. Cook over high heat until water boils, about 4 minutes. Place cauliflower in boiling water, stem side down. Cook until water boils again, about 1 minute. Reduce heat to low and cook, uncovered, 5 minutes. Cover and simmer 10 to 15 minutes more or until cauliflower is tender. Drain in colander. Return cauliflower to Dutch oven. Combine mayonnaise, onion, mustard and cheese in bowl; mix to blend. Spread mayonnaise mixture over cauliflower. Cook, covered, over low heat 5 minutes or until cheese melts. Transfer cauliflower to serving platter, using two pancake turners. Sprinkle with paprika. Makes 4 servings.