HumbleIntelligence/food-ner-1-Million huggingface dataset:
Break eggs in bowl, beat slightly. Add all ingredients, except corn flakes. Stir quickly with a fork. Divide meat into six parts. Shape each into an oblong loaf. Roll each loaf in corn flakes. Place in greased pan. Bake at 375° for 40 minutes.
Drain beans. Place in glass bowl. Add green pepper, onion, salt and pepper. Pour over bean mixture. Toss. Refrigerate, covered, for 24 hours. Makes 20 servings.
In saucepan, mix water, raisins, shortening, cinnamon and nutmeg. Bring to a boil and simmer 3 minutes; cool. In mixing bowl, beat egg and vanilla. Add to raisin mixture. Mix flour, salt, soda and nuts and add to mixture. Spread into 6 x 6-inch pans. Bake at 350° for 25 to 30 minutes. Cut into bars and serve warm.
Sift dry ingredients. Add part of water and vinegar to dissolve. Save some water to rinse beaten egg dish. Cook in double boiler or heavy pan. Stir while cooking at medium heat. Store in covered jar in refrigerator. Keeps and keeps.
Chop chicken in bite size pieces. Toast almonds and pecans separately in 1 teaspoon margarine each. (I do mine in the microwave, stirring at 1 minute intervals until lightly toasted.) Toss all ingredients with just enough mayonnaise to hold together. Better if made a day ahead (before adding mayonnaise) to allow flavors to blend. Green grapes may be substituted, but the salad will be more tart. Serve with crackers for a meal or make into sandwiches. Will make 8 to 10 large sandwiches or 12 to 20 dainty tea sandwiches. Recipe may easily be halved or doubled.
Mix applesauce, sugar and vinegar. Heat in microwave until hot. Place in crock-pot. Cook on high for 8 to 10 hours.
Cream together cheeses, lemon juice and Worcestershire sauce. Place in fridge to chill. Add remaining ingredients, except nuts and paprika. Chill 30 minutes. Roll into ball and roll in paprika and nuts.
In a Dutch oven over medium heat, brown beef in 1 teaspoon oil. Remove beef; drain drippings. Heat remaining oil in the same pan; saute onions and garlic for 8 to 10 minutes over medium heat or until lightly browned. Add paprika, caraway, pepper, cayenne and salt, if desired. Cook and stir 1 minute. Return beef to pan. Add broth, potatoes, carrots and rutabagas; bring to a boil. Reduce heat, cover and simmer for 1 1/2 hours or until vegetables are tender and meat is almost tender. Add tomatoes and red pepper; return to a boil. Reduce heat, cover and simmer 30 to 40 minutes or until meat and vegetables are tender. Serve with sour cream, if desired. Makes 15 servings.
Cook rice until tender in 6 cups water and 1 tablespoon butter. Cook broccoli per package directions. Drain. Melt butter in skillet. Blend in flour, salt and pepper. Add chicken broth. Cook until mixture thickens and bubbles. Stir in cream. Place rice in bottom of 9 x 13-inch pan. Place broccoli on top of rice. Pour 1/2 of sauce over. Top with chicken. Add Parmesan cheese to remainder of sauce and pour over chicken. Sprinkle with additional Parmesan cheese if desired. Bake at 350° for 20 to 30 minutes.
Combine corn, Bisquick, eggs, butter, sugar and milk. Mix. Turn half of batter into greased 16 x 11-inch glass dish. Cover with chilies, onion and cheese slices. Spread remaining batter. Bake for 20 to 30 minutes at 400° until brown.
Melt margarine and chocolate chips in double boiler. Cool. Add nuts and marshmallows. Put coconut on wax paper; pour chocolate mixture on this and form 1 or 2 rolls. Cover with coconut. Refrigerate. Makes about 3 dozen slices.
Heat oven to 350°. Grease 8-inch square baking pan. In large bowl with electric mixer on medium speed, combine 3/4 cup granulated sugar, flour, 1 1/2 tablespoons cocoa, baking powder and salt. Slowly add milk, butter and vanilla. Beat until smooth. Pour into greased pan. In 1-quart saucepan, heat remaining 1/2 cup sugar, 2 tablespoons cocoa powder, brown sugar and water over medium-high heat, stirring constantly, until thin syrup forms, about 7 minutes. Pour over batter in pan. Bake 40 minutes until brownies are firm in center. Cool on wire rack for 5 minutes. Cut into 12 rectangles and invert onto serving platter.
Cream together Sweet 'N Low and shortening. Add eggs. Sift together dry ingredients. Add to creamed mixture. Combine milk, vanilla and almond extract. Alternate 1/2 of milk mixture to rest of ingredients and mix well. Use 1/2 dough at a time and roll out on floured surface. Use floured cutters to cut out. Bake on ungreased baking sheet at 350° for 10 minutes. Makes 5 dozen.
Wash, dry and skin chicken. Mix soup, sour cream and chicken. Place in Pyrex dish. Mix remaining ingredients and place over chicken. Bake at 350° for 30 to 40 minutes. Cover loosely with foil for first 15 minutes.
Place bread in greased 9 x 13-inch casserole dish. Top with meat and shredded cheese. Mix and beat eggs, milk, mustard and salt. Pour carefully over contents of casserole. Cover and let stand in refrigerator overnight. Next morning, mix can soup and 1/2 cup milk. Pour gently over casserole and bake uncovered at 300° for 1 1/2 hours. Makes 12 servings heartily. Warms over well in microwave. Serve with toast and fruit.
In 1 1/2-quart casserole, crumble beef. Add onion, celery and green pepper. Cover. Microwave on High for 6 minutes. Stir after 3 minutes. Drain meat well. Add to cooked mixture, ketchup, Worcestershire sauce, salt and pepper. Cover. Microwave at High 5 to 6 minutes. Stir after 3 minutes or until hot. To serve, spoon on buns.
Cook onions in shortening until soft, not brown. Add ground beef and brown. Add salt, pepper, tomato soup, water and macaroni. Put in a casserole and bake 30 minutes in a moderate oven.
Divide apples evenly between 2 greased 9-inch pie plates and set aside. In a mixing bowl combine flour, sugar, baking soda, cream of tartar, some milk and egg. Mix well. Divide batter and pour over apples. Bake at 350° for 25 to 30 minutes or until pies are lightly browned and test done. Invert onto serving plates so that apples are on the top.
Cook cabbage until tender. Drain well and set aside. Saute onions in margarine until tender. Add soup and 1/4 cup water. Stir until smooth. Add cheese. Stir more. Mix this with cabbage. Place in buttered casserole dish. Top with crushed crackers and a little melted margarine. Bake at 400° for 20 minutes.
Cream butter and sugar together; add beaten eggs. Sift flour; add to spices and salt. Dissolve soda in buttermilk; add this and flour mixture alternately to egg-sugar mixture. Add jam and nuts. Bake in 325° oven for about 2 hours if in tube pan; about 40 minutes if in layer pans.
Combine ground beef, jalapeno peppers, cumin, salt and pepper. Mix lightly, but thoroughly. Divide beef mixture into 4 equal portions. Shape into 1/2-inch thick patties, 4-inches in diameter. Place patties on grid over medium coals. Grill 7 to 9 minutes, turning once. Sprinkle 1 tablespoon cheese on each burger 1 minute before end of cooking time. Place tomato slice on bun bottom. Top each with grilled burger and cover with roll top.
Mix yogurt, whip cream, frozen fruit and chocolate chips. Pour into pie crust and freeze.
Mix all ingredients together and pour in greased 9 x 13-inch pan. Bake at 350° for 35 - 40 minutes. When cool, sprinkle with powdered sugar.
Cream the peanut butter with softened margarine and vanilla. Beat in powdered sugar. Form balls. Place on a sheet until chilled in the refrigerator. Melt chocolate chips and paraffin over hot water. Dip balls in chocolate using a toothpick. Let cool on wax paper. Can freeze.
Melt butter in 9 x 12-inch pan. Place crumbs, coconut, chips, pecans and milk in order given in pan forming layers. Do not stir. Bake at 350° for 20 to 25 minutes. Cool before cutting.
Mix in order given the eggs, sugar, evaporated milk, cinnamon and pumpkin. Grease and flour a 10 x 14-inch pan. Pour in mixture and sprinkle cake mix on top. Dribble with margarine. Bake 1 hour at 350° or until knife comes out clean. Serve as is or with Cool Whip. Good warm or cold.
Thinly slice carrots and mix with white wine or champagne. Add butter, dill, pepper and (if desired) salt. Cover tightly and microwave until crisp-tender. Season with additional pepper and garnish with parsley.
Cook chicken in 2 cups of water until done. Remove chicken from water and add spices and pasta. Cook 5 minutes. Slice squash. Dice onion and green pepper. Add to water. Cook 5 minutes more or until pasta is done. Remove from heat. Add boneless chicken meat and cheese.
Mix all ingredients in a large bowl. Marinate meat overnight. Will keep in the refrigerator for several weeks. Great for steaks, chicken and shish kabobs.
Prepare cake according to package directions. Cut both layers in half when cooled. Combine sugar, sour cream and coconut. Chill; reserve 1 cup of mixture. Divide rest between flour layers. To reserved cup of mixture, add whipped topping. Spread over cake. Place in airtight container and let stand and set for 3 days.
Melt shortening in large pot. Remove from burner. Add brown sugar and stir until shortening melts. Add eggs and mix. Add baking powder and salt and mix. Add flour and mix. Add nuts and chocolate chips and mix. Spread on greased 10 x 15 x 1-inch jellyroll pan. Bake at 350° for 20 to 25 minutes. Cut into 2-inch squares when cool.
Cream butter, peanut butter and both sugars. Add egg and vanilla and beat until creamy. Stir in dry ingredients until blended. Roll dough into 1-inch balls. Put into greased and floured 1 1/2-inch muffin tins. Bake at 325° for 12 minutes. Remove from oven and immediately press 1 peanut butter cup into each hot cookie crust. Allow to cool. Remove cookies gently from pan with sharp knife. They pop right out. Makes 48.
Add shells gradually to 6 quarts of boiling salted water; cook until tender, yet firm. Drain; rinse with cold water, then drain again. Invert on paper towel-lined plate to cool. Combine crabmeat, shrimp, cheese, salad dressing, celery, onion and pimento in medium size bowl. If mixture seems too dry, add more salad dressing. Spoon mixture into cooled shells; cover and refrigerate until chilled. Garnish with celery leaves.
Mix ingredients all together and put in greased casserole dish. Add grated cheese and bread crumbs on top of casserole. Bake at 350° for 30 to 45 minutes.
Cook macaroni as directed. Drain. In separate bowl, combine flour and 1 cup of milk. Blend well. Pour into saucepan; add remaining milk. Cook over medium heat, stirring constantly, until thick. Add cheese; continue cooking until cheese is melted. Stir constantly. Add cooked macaroni, salt and pepper. Yields 8 servings.
Wash and pare firm potatoes. Cut in eighths, lengthwise. Cover with cold water. Let stand at least 30 minutes. Drain. Dry thoroughly with a paper towel.
Heat oven to 350°. Have a shallow baking dish ready. Mix all ingredients in a large bowl until well blended. In baking dish, shape mixture into an 8 x 4-inch loaf. Bake 1 hour or until cooked through. Serves 4.
Put the rice in a 9 x 13-inch pan. Lay pieces of raw chicken on rice. Salt and pepper, if desired. Mix the soups and broth; pour over chicken. Sprinkle the dry onion soup over this. Bake at 325° for 2 hours. While baking, chicken and rice should be covered with foil. The last 1/2 hour, remove foil and allow chicken to brown.
In saucepan, bring potatoes, onion, water and salt to boil. Reduce heat; cover and simmer until potatoes are tender. Do not drain! Mash slightly. Stir in milk. In a small bowl, blend margarine, flour, parsley and pepper. Stir into the potato mixture. Cook and stir constantly over a medium heat until thick and bubbly. Remove from heat; add cheese and stir until almost melted. Yields 6 servings (1 1/2 quarts).
Dissolve yeast in 1 cup warm water; add oil, salt and sugar. Add flour; let rise about 1/2 hour. Spread pizza dough on pizza pan; add desired toppings. Bake at 425° for 18 to 20 minutes.
Mix together, batter will be lumpy. Use a 10 inch iron skillet. Spray with pam. Bake for 15 to 20 minutes in a pre-heated oven at 450°.
Measure sugar, water and lemon peel into large saucepan. While stirring constantly with wooden spoon, bring the mixture to a boil. Boil for 5 minutes. Remove from heat. Add lemon juice to cooled sugar mixture. Pour this lemonade syrup into a quart jar and cover it tightly with a lid. It can be stored in refrigerator for 2 to 3 weeks.
Preheat oven to 325°. Beat cream cheese and sugars until fluffy. Add eggs gradually. Mix in remaining ingredients. Butter a 9-inch spring-form pan. Coat with graham cracker crumbs. Fill with batter. Bake cheesecake for 80 minutes or until it is firm around the edges. Turn off oven and let cheesecake stand in cooling oven for 30 minutes. Remove and cool completely on rack. Good served with whipped topping.
Heat the oil in a heavy pot over medium heat. Cook the bacon until it is done, but not crisp. Pour off all but about 6 tablespoons of the fat. Add the garlic. Cook, stirring, until golden. Add the spinach and its cooking water, salt, pepper, oregano, ditalini, cannellini (undrained) and tomatoes. Stir over low heat for 5 minutes. Stir in the Romano cheese and serve. Minestra is a very thick soup, almost a stew.
Combine softened ice cream and whipped topping. Mix 1 cup crushed candy into mixture. Spoon into pie crust. Sprinkle remaining crushed candy on top. Freeze 4 hours. Garnish with whipped topping and whole Whoppers. Serves 6 to 8.
Bring broth to a boil. Add rice; cook 30 minutes or until rice is soft. Turn off heat. Beat egg yolks together with lemon juice, then add to it 1 cup of rice mixture and blend. Pour this back into pot of rice mixture. Makes 6 to 7 servings.
Thaw, drain vegetables. Layer bottom of casserole with 1/2 onions (crushed), then lay out spinach, top with 1/2 can of soup, 1/2 shredded Mozzarella, 1/2 mushrooms; lay out asparagus spears (cut off ends that may be too tough), top with remaining soup, Mozzarella, and mushrooms. Lay out broccoli spears, top with remaining onions, Cheddar (shredded) and almonds. Cover and bake at 400° for 30 minutes. Remove cover and crispen top under broiler, if desired, or keep covered for another 5 minutes at 400°. Yields approximately 12 servings.
Layer Doritos in bottom of pan. Put in a layer of chicken, then onions, then bell pepper. Repeat another layer of everything. Pour soup mixture over this. Top with grated cheese and bake 40 minutes at 350° to 400° or until real bubbly.
Melt butter over low heat. Stir in flour and seasonings. Cook until smooth, stirring constantly. Remove from heat. Gradually stir in milk. Bring to a boil, over medium heat, stirring constantly. Boil and stir one minute. Add Cheddar cheese; stir until melted. Set aside.
Mix soups, sour cream, almonds and chicken. Put in 13 x 9-inch baking dish. Crush crackers. Melt butter and mix together. Add poppy seed and pour on top of casserole. Bake at 425° for 30 minutes or until bubbly.
Microwave butter and chocolate until melted. Add sugar, eggs and vanilla. Then add flour and salt. Add nuts. Bake at 350° until brownies are pulling away from edges of pan, approximately 45 minutes.
Mix butter with brown sugar and spread over the bottom of a well greased springform pan. Arrange pineapple slices over brown sugar mixture; reserve pineapple juice. Place a cherry half in the center of each pineapple slice. Add enough water to the pineapple juice to make 1 1/3 c. liquid. Mix this with the cake mix, eggs, and vegetable oil. Pour this over pineapples and bake at 350 degrees for 40 minutes. Let cake cool completely, then remove springform pan and serve cake slices with cool whip.
Cook to boiling, stirring constantly the granulated sugar, flour, salt, egg yolks, butter and milk. Add vanilla, maple flavoring and black walnuts. Pour into baked pie shell.
Grease a shallow pan. In a large heavy pot, melt butter and add water, molasses and sugar. Stir well to dissolve. Bring mixture to a boil. Boil without stirring until a little becomes brittle in cold water. Add peanuts and pour on greased pan.
In medium bowl, mix beans, chiles and taco seasoning mix. Spread on	12-inch round serving dish. Blend avocado, juice and sauce until smooth. Spread on top of bean mixture. Spread sour cream on top of avocado mixture.	Top with lettuce, then cheese, taco sauce and olive slices. Serve with chips.
Preheat oven to 375°. Mix flour, butter and pecans with pastry blender until crumbly. Pack into 9-inch square pan. Bake in oven 15 to 20 minutes or until lightly browned. Cool. Combine cream cheese, 1/2 cup sugar and whipped topping with electric mixer. Spread on cooled crust and chill in refrigerator. Soften gelatin in water. Combine gelatin mixture with pumpkin, egg yolks, brown sugar, milk, pumpkin pie spice and salt in large saucepan. Cook over moderate heat, stirring until mixture begins to bubble. Cover and cool. Beat egg whites until frothy. Slowly add remaining sugar and continue beating until stiff and glossy. Fold into pumpkin mixture. Pour over cream cheese mixture. Chill until set. Cut into squares.
Cream shortening and sugars. Add egg and vanilla. Add dry ingredients. Form into balls size of walnuts. Dip in water, then in sugar. Place on greased cookie sheet. Press down in center with finger. Bake in 425° oven for 8 to 10 minutes.
Cream the shortening and sugar together. Add molasses and egg yolk. Blend well. Add salt, soda, baking powder and spices. Slowly add sifted flour. Roll out dough and cut with gingerbread man cookie cutter. Bake at 350° for 8 to 10 minutes. Decorate. Yields 2 to 3 dozen, depending on size of cutter.
Cook spaghetti; rinse in cold water twice. Mix in onion, Salad Supreme and dressing. Refrigerate in covered bowl overnight. Before serving, add cucumber and tomato.
Cook squash in salted water; drain and add half of oleo. Cream together; add remaining ingredients. Hold half of stuffing mix and half of oleo. Line casserole with reserved stuffing mix, which has been mixed with melted 1/2 stick of oleo. Pour in squash mixture. Bake at 350° for 30 minutes. If desired, save a small amount of stuffing mix and crumble on top.
Brown hamburger with salt, pepper, brown sugar and onion. Add tomato soup (undiluted). Cook egg noodles; drain. Add cream of chicken soup (undiluted). Layer hamburger mixture and noodle mixture in casserole dish with cheese in between each layer. Top with grated cheese, if desired. Bake at 350° for 30 minutes. This makes a very large casserole; good for a crowd. I sometimes split it into two dishes and freeze one for a later date. (Feeds a family of four nicely.)
Place French-cut beans in the bottom of a 13 x 9-inch pan. Place on beans the chicken, boiled until tender for approximately 1/2 hour. Mix together cream of chicken and celery soups, onion soup mix and sour cream. Place the mixture on top of the chicken. Sprinkle with stuffing mix. Bake until bubbly for approximately 1/2 hour at 350°. Serve with rice. Will serve 6 to 8.
Cream butter and sugars. Blend in egg, soda, vanilla, 1/3 cup peanut butter and salt. Stir in flour and oatmeal. Spread in a greased 9 x 13-inch pan. Bake at 350° for 20 to 25 minutes. Sprinkle with chocolate chips. Let stand 5 minutes, spread. Combine powdered sugar, 1/4 cup peanut butter and evaporated milk. Mix well. Drizzle this mixture over melted chocolate. Cool and cut into bars.
Cut shortening into flour mixture. Add egg and milk all at once. Stir only until dampened. Spoon into greased muffin pans, filling 2/3 full. Bake at 400° about 25 minutes. Yields 10 muffins.
Mix all ingredients together and shape into cakes. Fry quickly until browned. Serve hot or may be warmed over. Can be made into cakes and frozen to use later.
Combine first 5 ingredients in large bowl; mix well until blended. Stir in salsa. Line 10-inch platter with lettuce. Spread mixture on lettuce leaves. Top with cheeses, tomatoes, green onions and olives. Serve with chips. Makes 10 servings.
To cold rice, add pineapple, sugar, apple and pecans. Mix all the ingredients together. Fold in tub of Cool Whip and mix very well.	Put in refrigerator for about 30 minutes or until chilled.
Cook all ingredients, except rice, for 3 hours on low heat. Serve over rice.
Wash barley. Add water and boil about 45 minutes or until done; drain. Brown bacon. Add onions, green pepper and seasonings. When onions are tender, add tomatoes and cook 10 minutes. Add to drained barley and simmer 5 minutes.
Cut up chicken and season with salt and pepper. Heat 1 cup oil in heavy skillet and fry chicken until brown. Remove chicken and put aside.
Sift flour with baking powder and salt. Melt oleo in a large saucepan (2 1/2 to 3 quarts). Stir in brown sugar and allow to cool slightly. Beat in eggs, one at a time, beating well after each addition. Add flour mixture, chopped nuts and semi-sweet chocolate; blend well. Turn into greased pan, 9 x 13-inch. Bake in moderate oven (350°) for 25 to 30 minutes. When almost cool cut into strips, 1 x 2 1/4 inches. Makes 48 strips.
Blend all ingredients until smooth. Serve with crackers. This can be rolled into a log and used for all types of festive entertaining.
Peel the potatoes; cook and mash with butter, cream and salt. Let them get cold. Mix in the flour and roll out rounds of dough paper thin on lightly floured board. Bake the rounds on a grill, turning to lightly brown on both sides.
Melt margarine in baking dish. Mix together the milk, flour and sugar and add this mixture to the melted margarine. Add peaches to baking dish; do not stir. Bake at 375° for 40 to 45 minutes. Top with ice cream.
Cream butter thoroughly; add sugar gradually and keep beating until mixture is light and fluffy. Add vanilla; combine flour with salt and cocoa. Add gradually to the creamed mixture; blend thoroughly. Add pecans and mix well. Form dough into balls about the size of a marble between the palms of the hand. Bake in moderate oven, 350°, for 20 to 25 minutes. Cool and roll in confectioners sugar. Yields 6 dozen.
In a saucepan or Dutch oven melt butter. Stir in flour and cook until thick. Meanwhile, heat tomato juice and milk in separate pans. When all is hot, stir tomatoes into butter/flour mixture and add soda mixed with a bit of water. Then add hot milk last.
Season chicken with garlic salt and pepper. Saute in oleo about 2 minutes. Stir in spaghetti sauce and seasoning. Cover and simmer 10 minutes. Add celery; continue cooking until celery is tender and crisp. Serve over cooked rice or noodles.
Peel potatoes if skins are tough, otherwise, scrub and rinse. Cut into thin slices, not all the way through. Put in baking dish; fan them slightly. Sprinkle with salt and drizzle with butter. Sprinkle with herbs.
Place chicken pieces in a well-oiled, shallow roasting pan. Put potato halves in the same pan, arranged along with the chicken. Spread garlic and onion evenly over the pan. Sprinkle all other herbs and spices evenly over the chicken.
Mix cake package, flour, water, oil, pudding and eggs together. Pour into greased pan. Bake at 375° for 40 to 45 minutes. Let cool for 10 minutes. Boil juice and powdered sugar together for 1 minute. Poke small holes in top of cake. Pour glaze over cake while warm. Let cool before serving.
Cream together the first 5 ingredients; add peanut butter. Sift together dry ingredients. Mix together creamed and dry ingredients. Roll into 1-inch balls. Crisscross with a fork. Bake at 350° no longer than 10 minutes.
Combine dry ingredients. Beat egg and milk; add to dry ingredients. Blend oil or bacon drippings into this and pour into greased muffin pans. Fill the muffin cups half full. Bake in a 400° oven for 25 to 30 minutes or until edges and tops are brown.
Beat eggs, oil, butter, vanilla and about half of dry cake mix until smooth. Stir in remaining cake mix. (If dough is dry, mix in 1 to 1 1/2 teaspoons water.) Shape dough into 1 1/4 inch balls. Place about 2 inches apart on ungreased baking sheet. Bake at 350° for 8 to 10 minutes. Cool slightly, before removing from baking sheet. Cool thoroughly. You can frost cookies with frosting mix. Makes 4 dozen.