HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 425°. Grease an 8-inch square baking dish. Melt margarine and saute onions about 10 minutes; cool. Add sour cream, salt and 1/2 cheese. Set aside. In medium bowl, combine all other ingredients, except last 1/2 cheese. Stir until smooth.
With an eggbeater, mix eggs, sugar and salt. Beat until thick and lemon colored. Add vanilla and milk. Beat until well mixed. Pour into a punch bowl and sprinkle with nutmeg.
Sprinkle brown sugar over the bottom of a buttered Pyrex baking dish. Butter slices of bread and dice. Sprinkle over the brown sugar. Add raisins. Beat eggs, milk, salt and vanilla. Pour over the bread. Do not stir. Place the baking dish over simmering water and bake in a 350° oven for 1 hour. The brown sugar will form a sauce. Serve warm with ice cream. Serves 8.
Mix margarine, eggs and vanilla. Mix sugar and flour and add to the mixture. Add chocolate chips and nuts. Pour into 8-inch pie shell. Bake 40 to 45 minutes in a 350° oven.
Peel and slice apples and cook with juice about 5 minutes. Mix cornstarch with a little water and gently stir into apples; also add cinnamon. Cook, covered, 15 minutes. Pour mixture into a 9-inch deep dish pie crust and dot with the butter or margarine. Put top crust on pie. Bake 45 minutes at 350° or until done.
Boil 2 cups water. Pour over the top of 3 small packages strawberry jello in a large bowl. Stir until dissolved. Add the frozen sliced strawberries which are partially thawed, the crushed pineapple (juice and all), 1 cup cold water and the mashed bananas. Pour half into a 9 x 13-inch dish and put into refrigerator to set up. When firm, spread with the sour cream. Pour the remaining jello over the top; refrigerate until firm.
Mix eggs, water and oil. Add cake mix. Mix well. Add chocolate chips and nuts. Drop by rounded teaspoonful onto ungreased cookie sheet. Bake at 350° until done.
Mix together butter, cocoa, milk, vanilla and sugar in saucepan. Boil for 1 minute. Remove from heat. Add oats and peanut butter. Drop onto waxed paper. Let cool.
Combine ingredients and shape into walnut-sized balls. Bake on cookie sheet at 400° for 12 - 15 minutes. Serve hot. Can be frozen before or after baking.
Cook margarine, sugar and dates until dates begin to mush. Cool. Add 2 cups Rice Krispies, 1 cup nuts and 1/2 teaspoon vanilla. Make small balls and roll in confectioners sugar.
Cream together oil and sugar. Add carrots, flour, 4 egg whites (slightly beaten) and cinnamon. Add pecans. Fold in 4 egg whites (stiffly beaten). Pour in ungreased pans and bake at 375° for 35 minutes.
Combine butter, Worcestershire sauce and garlic salt. Pour over combined remaining ingredients. Mix lightly. Spread on ungreased 15 1/2 x 10 1/2 jelly roll pan. Bake at 250° for 1 hour, stirring occasionally. Makes approximately 10 cups.
Cream butter and sugar; add extract, egg yolks, lightly beaten, then add flour to which baking powder and salt have been added. Add fruit and nuts (floured). Mix thoroughly together. Fold in egg whites beaten stiff, but moist. Bake in 300° oven for 1 hour, then reduce heat to 250° for second hour and 15 minutes. Grease and flour pan.
Mix milk, oleo and sugar; let boil until soft ball stage. Remove from heat and add remaining ingredients. Stir until all is melted. Pour in large pan and cool.
Boil chicken until tender. Pull from bone and layer in 9 x 13-inch casserole dish. Mix soups and sour cream together. Smooth soup mixture evenly over chicken. Prepare stuffing as directed on box. Spoon stuffing over casserole. Bake at 350° for 20 minutes or until casserole bubbles.
Mix cheese and sugar together. Add thawed strawberries and mashed up bananas. Fold in Cool Whip and freeze. Use an 11 x 7-inch dish. Set out 1/2 hour before serving.
Beat egg yolks; add 3/4 cup sugar, milk and vanilla. Cook until thickened. Pour over cold water and gelatin. Pour hot egg mixture over gelatin, cool and set. Beat egg whites and add to cooled egg mixture together with whipped cream. Mix 3 tablespoons sugar, melted margarine and crackers. Put into bottom of dish. Save some to sprinkle on top.
Melt margarine in heavy skillet. Add brown sugar and stir over low heat until the sugar is dissolved and makes bubbles. Remove from heat and cool to lukewarm. Sift flour with baking powder and salt. Stir eggs, one at a time into sugar mixture; mix well. Add flour and blend well. Add nuts and vanilla. Pour into greased pan. Bake in oven at 350° for 30-35 minutes. The cookies puff during baking but sink down as they cool. When cool, cut into squares, the inside is rather gooey.
Fry bacon until crisp; drain on paper towel. Combine all ingredients; blend well. Gently stir in diced bacon. Spread mixture on bread slices. Place on buttered baking sheet. Bake at 350° for 10 to 15 minutes or until cheese is melted and browned.
Melt margarine in skillet over medium heat. Add chicken and onion; cook, stirring constantly, 3 to 5 minutes or until chicken is browned. Add mushrooms; cook 1 minute. Stir in flour and cook 1 minute, stirring constantly. Gradually add milk and next 4 ingredients; cook over medium heat, stirring constantly, until mixture thickens and bubbles. Serve chicken over toasted, nonfat bread. Sprinkle with paprika.
Cook potatoes, celery and onion in water. Don't drain. Add rest of ingredients. Cook until it starts to thicken. Serve.
Line a 9 x 11-inch pan with whole graham crackers. Combine sugar, margarine, 1/2 cup milk, egg and 1 teaspoon vanilla and boil for 5 minutes. Add graham cracker crumbs, pecans and coconut to the boiled mixture. Spread mixture (while warm) over the graham crackers in pan.
Stir-fry the onion, green pepper, mushrooms, vegetables, garlic powder and oregano in the butter or margarine until crisp-tender. Add the kielbasi. Heat through and stir in the Parmesan cheese. Serve over buttered pasta with additional cheese. Yields 6 to 8 servings.
Fry or microwave 8 slices bacon until crisp. Crumble and set aside. Preheat oven to 325°. In bottom of 2-quart rectangular, greased glass casserole dish, place the croutons. Sprinkle the cheese over the croutons. Combine the rest of the ingredients (other than the bacon) and blend well. Pour over the croutons and cheese. Sprinkle the bacon over the top. Bake at 325°, uncovered, for 35 to 45 minutes until eggs are set. Quick to prepare. Great for company breakfasts or brunches.
Brown and drain sausage. Mix all other ingredients in with sausage. Bake at 350° for 1 hour and 45 minutes.
Mix flour, baking powder and salt; set aside. Beat together butter, brown sugar and sugar. Add egg, vanilla and chocolate chips. Put in refrigerator 1 1/2 hours or 45 minutes in freezer.
Cook tomatoes and eggplant in salted water until soft. Drain. Mix with remaining ingredients, except cracker crumbs. Place in baking dish. Top with bread crumbs. Bake at 350° for 20 to 25 minutes.
In a large skillet, heat butter. Add the onion and saute until golden. Add broccoli, garlic, rice and cheese. In a bowl, combine the eggs and milk. Add this to the broccoli mixture. Turn into buttered 2-quart casserole. Top with Mozzarella. Bake at 350° for 35 to 60 minutes or until set.
Combine cooking oil and sugar. Add well beaten eggs. Measure and sift together dry ingredients. Add dry ingredients to first mixture. Add vanilla and chopped apples. Bake in well-greased 13 x 9 x 2-inch loaf pan for 55 minutes at 300°.
In a large bowl, mix sugar and butter together. Add well beaten egg, milk, vanilla and lemon extract. Mix well, then mix with dry ingredients except coconut. After all stirred up, add coconut. Spoon out 1 teaspoon of cookie dough on greased cookie sheets. Shape and sprinkle a little coconut on them and put cherries in middle. Bake at 375° for 10 minutes.
Melt chocolate and butter; add milk. Add sugar, cornstarch and salt. Beat in eggs and vanilla. Combine coconut and nuts; sprinkle over top. Bake at 350° for 40 minutes or until done.
Brown chicken in oil; remove and brown okra. Remove okra and brown onions. Add to onions the other ingredients and simmer for a few minutes, then add chicken and okra. Serve over rice.
Combine first 9 ingredients. Mix well. Shape into 4 patties. In a skillet over medium heat, cook patties in butter until browned, about 6 minutes on each side. Serve on rolls with lettuce. Yields 4 servings.
Layer hamburger, onions, then rice, then potatoes and put sauce on top, then another layer of hamburger. Bake until potatoes are tender and hot through and through, at about 300° for 20 to 30 minutes.
Preheat oven to 350°. Brown pork chops until pink color disappears. Lay pork chops in a single layer in a rectangular or square pan. Pour soup (undiluted) over chops. Cover with foil, shiny side in, and bake 1 to 1 1/2 hours, until tender.
Mix all ingredients together except Cheddar cheese. Place in a 2-quart casserole (greased). Top with Cheddar cheese and bake for 40 to 50 minutes in a 350° oven.
Mix mayonnaise and sweet pickle juice and set aside. Mix tomatoes, green pepper, pickles, onion and bacon with mayonnaise/pickle juice combination until blended together. Layer in a 2 quart bowl or casserole dish with crumbled corn bread, topping with the layer of tomatoes, green pepper, pickles, onion and bacon mix. Let set about 1/2 hour before serving. Makes 6 to 8 servings. This salad is especially attractive in a clear glass bowl, so that the alternating layers are visible. It's a good alternative to potato salad.
Mix jello with boiling water and add all of the juice from pineapple. Fold in cottage cheese, Cool Whip and pineapple. Refrigerate for 3 hours. Enjoy!
Combine margarine, flour and mustard. Cook over low heat, stirring constantly, until bubbly. Gradually add milk, stirring constantly. Cook until smooth and thick.
Combine sugar, corn syrup, butter and cornstarch. Bring to medium boil until all sugar is dissolved (about 1 or 2 minutes). Add food coloring and cool until able to handle. Pour over popcorn and mix. Butter hands and shape into balls. Keep hands buttered and it won't be sticky. Wrap in Saran or Baggie to keep fresh.
Dissolve gelatin in hot water and place in refrigerator. When gelatin begins to congeal, mash with a fork. Whip cream until stiff. Stir in nuts. Fold all together and place in ring mold. Fill center of mold with fresh fruit.
Melt chocolate over hot water. Remove from heat. Stir in sugar and corn syrup. Blend in rum. Combine wafers and nuts. Add chocolate and blend well. Shape into 1-inch balls by rolling in sugar. Store in a closed container for several days.
Saute hamburger and onion until brown. Mix mashed potatoes with cottage cheese and beaten egg. Layer in 2-quart casserole the hamburger, then potato mixture, then cheese until all is used. Bake at 350° for 45 minutes. You can add more cheese on top during last 10 minutes, if you wish.
Fourth Day: Bring to a boil, simmer 1 hour or until change of color. Seal in hot sterilized jars.
Salt and pepper chops. Brown in oil. Pour rice into casserole. Arrange browned chops on top. Place a slice of pepper, onion and tomato on each chop. Pour consomm into skillet. Add Italian seasoning. Stir, scraping bottom of frying pan with slotted spoon. Pour over chops. Salt and pepper vegetables. Cover and bake at 350° for about 1 hour. Serves 4 to 6.
Preheat oven to 375°. Grease and flour 1 (9-inch) round cake pan. Combine ingredients in mixer bowl. Beat gradually to high speed for 2 minutes. Pour into prepared pan. Bake for 25 minutes or until toothpick comes out clean. Cool 10 minutes. Remove from pan and cool completely.
Drain liquid from beans. Reduce by boiling to 1/4 cup. Cook eggs until done in simmering (not boiling) water. Peel and slice in buttered casserole dish. Add beans, butter, cream and seasoning to liquid and bring to a boil. Add cheese. Pour over sliced eggs. Cover with bread crumbs. Place in hot oven until crumbs are browned.
Mix first four ingredients together. Add powdered sugar. Mix and press into cake pan. Melt chocolate chips and butter. Spread over mixture. Chill 20 minutes.
Mix first 3 ingredients. Add remaining ingredients. Pour into greased and floured sheet pan. Bake 30 to 35 minutes at 350°.
In top of double boiler, melt the chocolate chips over boiling water. Stir in Eagle Brand milk; remove from heat. Stir in the rice cereal and peanuts. Drop by teaspoons onto waxed paper lined baking sheets. Chill until firm. Store at room temperature in a loosely covered container. Makes about 2 pounds.
Combine margarine, crumbs and sugar; press firmly on bottom of 9-inch spring-form pan.
Drain pineapple chunks, reserving juice. Slice bananas into pineapple juice; let stand 5 minutes. Drain. Add peach pie filling, marshmallows, mandarin oranges and pineapple chunks. Mix all together. Stays good until next day.
In a bowl, stir cream cheese until smooth. Gradually stir in soup. Add hot sauce, celery and onion. Cover; refrigerate until serving time, at least four hours. Serve with crackers, chips or fresh vegetables for dipping. Makes about 2 1/2 cups.
Chop together the ham, salami and pepperoni. Let dough rise as directed on package. Press out on greased cookie sheet into size of large rectangle. Baste with beaten egg. Add meat mixture up center of dough lengthwise. Sprinkle Mozzarella, Cheddar and 3/4 of Parmesan cheese over meat. Fold over one side of dough into middle, then other side, making sure dough overlaps. Tuck ends under loaf. Baste with remaining egg. Sprinkle with rest of Parmesan cheese. Bake at 350° for 20 minutes.
Cut up chicken and simmer in water with salt for 1 1/2 hours. Remove chicken to cool. Add noodles and rice to broth and simmer for 45 minutes, stirring occasionally.
In casserole dish, slice a layer of potatoes; add a little salt, a layer of ham and layer of cheese (grated). Slice oleo over top and repeat layers as many times as desired. When you have as many layers as desired, pour a little milk over top to give some moisture. Push layers away from sides a little with fork to let milk run down through layers. Place a lid on and bake at 350° until potatoes are tender.
Drain all fruits. Combine all ingredients, stirring gently to mix. Chill 2 hours before serving.
Mix zucchini in blender; mix with remaining ingredients. Pour into unbaked pie shell. Sprinkle with nutmeg. Bake at 425° for 10 minutes, then 350° for 20 minutes.
Beat egg yolks. Add lemon juice and beat well. Add can of milk and mix thoroughly. Crumble a dozen or so wafers and press into bottom of pie pan. Add about 12 to 14 whole wafers around edge of pie pan. Pour mixture over crumbled wafers. Beat egg whites and add sugar. Spread this on pie and brown in oven. Cool and then chill in refrigerator.
Brown and drain hamburger. Season with salt and pepper and place in 8 x 12-inch casserole dish. Cut tortillas into 2-inch pieces and place on top of meat. Drain beans and pour over tortillas. Sprinkle with chopped onion and cover with grated cheese. Mix together and heat the soup and chili tomatoes. Pour on top and sprinkle with cheese. Bake covered at 350° for 45 minutes.
Spray aluminum foil with nonstick cooking spray. Put hamburger on foil. Put all ingredients on steak; sprinkle each with Worcestershire sauce. Cook on gas grill for about 30 minutes, turning once. Salt and pepper to taste.
Combine sugar, flour, cocoa and salt. Add mayonnaise to dry ingredients, mixing well. Add soda to cup of warm water and stir slightly. Pour liquid slowly into dry ingredients. Pour into greased and floured pan and bake at 350° until done.
Brown hamburger; drain grease. Mix in 1/2 package of taco mix. Add only 1/2 of water as directed on package. Blend sour cream and cream cheese in a mixer. Add remaining taco mix; blend well. Spread cream cheese mixture onto a pizza pan or cookie sheet. Top with hamburger, cheeses, lettuce, tomatoes and onions. Scoop up with Doritos and enjoy!!
Melt butter in 13 x 9 inch pan. In a bowl, combine yellow cake mix, egg, and pecans; dump on top of butter and press down real well. Beat together cream cheese, powdered sugar, and 2 eggs. Pour over cake mix. Bake at 350° for 40 to 45 minutes (or 325° for 1 hour in glass pan). Cut into squares.
Blend in blender the strawberries and bananas with orange juice until creamy. Add ice cream and blend lightly.
Cream sugar, margarine	and Crisco. Add eggs, one at a time. Alternate flour and milk. Add flavoring. Bake at 350° for 90 minutes.
In a medium saucepan bring the water to a boil with salt and the 1 teaspoon oil. Mix in rice and raisins. Cover, reduce heat and simmer for 40 to 45 minutes, until rice is just tender. Mix in peas and let cool to room temperature. In a large bowl, mix vinegar, sugar, cardamom and cloves. Using a whisk or fork, gradually beat in the 1/3 cup oil until well combined. Lightly mix in cooled rice, cinnamon stick, cucumber, cashews and onion. Cover and refrigerate for about 2 hours to blend flavors. Mix mayonnaise and yogurt until smooth. Fold into rice mixture. Serve in lettuce lined bowl. Serves 4 to 6.
Mix all ingredients together (except fruit pie filling). Put half of mixture on bottom of small cookie sheet. Now pour fruit pie filling over dough. Spread rest of dough mixture over the fruit. Bake at 350°.
Soften the margarine and blend in the herbs. Spread on sliced French bread. Wrap in foil and bake at 400° on a cookie sheet about 15 minutes.
Mix pie filling and water in pan, bring to boil. Add jello, stir to dissolve. Cool. Add pineapple including juice, cola, and pecans. Stir together and pour into 9x13 dish. Refrigerate.
Brown pork bits with a mixture of flour, salt and pepper in oil in large skillet. Mix all ingredients, except rice. Simmer, covered 30 minutes. Pour barbecue sauce over pork. Bake in warm oven for 30 minutes.
Combine all ingredients in crock-pot and heat for 3 hours on low setting (can also be done in stock pot on low on stove top). Serve hot with cinnamon stick for decoration. Serves 12.
Heat butter and brown sugar in saucepan and boil 3 minutes; stir often.
In a bowl, beat margarine and peanut butter with mixer on medium to high speed for 30 seconds. Add 1/2 c. flour, sugar, egg, baking soda and vanilla. Beat until combined well. Add remaining flour and mix well. Shape into balls and place 2 inches apart on ungreased cookie sheet. Flatten by crisscrossing with a fork. Bake for 7 to 9 minutes or until bottoms are lightly browned. Cool on wire rack. Makes about 3 dozen cookies.
Combine margarine, cocoa and oil and melt over low heat in a saucepan. Add syrup, salt and eggs; stir until well mixed. Add sugar and vanilla, mixing thoroughly. Pour mixture into the pie shell and bake at 350° for 45 to 50 minutes (the center of the pie will not be firm).
Cut eggs in half and remove yolk. Mash with fork and add seasoning. Beat until smooth and fluffy. Refill whites of eggs and garnish with a dash of paprika, a sprinkle of parsley or chopped chives. Other seasonings: ham and cheese.
Place each ingredient in a large (10 x 12-inch) dish as they are listed from left to right. Spread evenly. Refrigerate 8 hours before serving.
Cream shortening and sugar. Dissolve baking soda in the 1/4 cup of hot water. Add baking soda, water and milk to shortening and sugar; mix. Add all other dry ingredients and mix well. By hand, add nuts and raisins. Grease and flour 2 bread pans. Bake 45 minutes. Recipe makes 2 large loafs.
Mix salt, flour, Tabasco and water in a large saucepan. Gradually stir in milk and butter. Drain all oil from only 1 can of tuna. Add both cans tuna to milk mixture. Heat over medium heat, stirring frequently, until hot. Turn off heat, cover pan and let pan remain on burner for 10 minutes. Makes 4 to 5 servings.
Dip fish in egg and roll in bread crumbs. Fry fish in oil (lightly). Remove from oil and let drain. Place fish in casserole dish. Pour sauce (Ragu) over top and sprinkle with cheese. Bake until cheese and sauce are hot. Serve.
Blend all ingredients and mix for 4 minutes. Pour in greased and floured stem pan. Bake at 350° about 50 minutes or until done. Cool in pan. A powdered sugar glaze may be added and decorate with sliced bananas, if desired.
Mix first 8 ingredients together well. Spread on flour tortillas (about 20 to 24). Roll and wrap in Saran Wrap; refrigerate. Slice in 1 to 1 1/2-inch slices. Serve with picante sauce as a dip.
Stir up milk, lemon juice and Cool Whip. Pour into pie crust and refrigerate.
Mix butter and grated Cheddar at room temperature. Add Tabasco. Add flour. Mix like cookie dough. Add water; mix further until ready to roll out. Roll out and cut with round cookie cutter. Place half pecan on round and fold over, crimping edges. Bake at 350° for 12 to 15 minutes. Will freeze. Heat before serving.
In a medium bowl, combine all ingredients and mix. Do not beat. Pour batter into a loaf or muffin pan, coated with cooking oil and dusted with flour. Bake at 350° for 50 minutes in loaf pan or 20 to 25 minutes in muffin pan. Serve warm.
Beat yolks until smooth; mix in Eagle Brand milk and blend. Mix in lemon juice. Pour into graham cracker pie shell. Refrigerate until firm. Egg whites can be used as topping, if desired.
Prepare Stove Top dressing according to directions on package; place in a 9 x 13-inch baking dish. Mix together the rest of the ingredients and spread mixture on top of dressing. Bake 45 minutes at 350°.
Combine salsa, chili and cheese in microwave bowl. Heat until cheese is melted (about 10 minutes). Add sour cream.
Combine 2 cups sugar, corn syrup and 1 cup water in heavy skillet. Over medium heat, cook until sugar is dissolved, stirring constantly. Cook, without stirring, to 232°. Drop 4 pineapple rings at a time into syrup and simmer slowly 5 minutes. Turn and simmer until translucent, about 7 minutes. Drain on wire rack. Repeat until all pineapple slices are candied. Let stand, uncovered, 24 hours. Sprinkle all sides with 1/2 cup granulated sugar. Allow to stand 24 more hours, then sprinkle with rest of sugar. Refrigerate, covered. Keeps about 2 weeks.
Boil sweet potatoes until tender. Peel and mash. Add browned butter and remaining ingredients, mixing after each. Place in a greased baking dish. Bake 35 minutes in a 350° oven. Place 4 marshmallows on top. Return to oven and brown lightly.
Mix sugar and cornstarch. Add water. Stir constantly and boil 5 minutes. Remove from heat. Add extract and butter. Good hot on gingerbread.
Place raisins in pan with enough water to cover. Cook 5 minutes. Take 5 tablespoons of raisin water and add the 1 level teaspoon of soda and set aside to cool. Throw remaining raisin water away.
Beat egg into potatoes. Add enough flour to make a medium stiff mixture. Heat 1/8-inch oil in frypan. Drop potato mixture by heaping tablespoonfuls into hot fat. Cook until cakes are puffy and brown on bottom. Turn and brown the other side.
Add milk to softened ice cream and mix, then add to pudding and mix. Pour into cooled baked pie shell. Chill. Before serving top with Cool Whip and toasted coconut.
Mix all ingredients together in bowl. Refrigerate overnight. Take out. Refrigerate. Let sit 1/2 hour. Roll into ball, then into chopped nuts. You may use walnuts or pecans. Spread on Ritz crackers.
Mix the buttermilk and soda; let stand 3 minutes. Add sugar and butter. Cook to 238° over medium heat in a heavy aluminum pan, as it will burn easily. Stir constantly. Cool to 125° to 130° without stirring. Add vanilla and 1 scant cup nuts. Beat until creamy. Pour into buttered flat pan.
Cut and boil squash. Cut up onion and fry. Drain squash. Mix all ingredients. Sprinkle cheese. Bake at 350° for 30 minutes.
In a mixing bowl, mix corn meal mix, oil, sugar, eggs, flour and milk. Keep aside. In a skillet brown ground beef and bell pepper. Drain. Pour half of the cornbread mixture in a greased and floured 9-inch square pan. Sprinkle all the ground beef and peppers on top; then sprinkle the cheese on top of the ground beef. Pour the rest of the cornbread mixture on top. Bake at 425° for about 30 to 45 minutes.
Combine eggs, cream, sugar and vanilla in bowl and mix thoroughly with mixer. Pour into freezer can, add condensed milk and stir well. Add milk to fill line on can and stir. Makes 4 quarts. No cooking.
Preheat oven to 375°. Mix all ingredients together. Put in pie plate or quiche dish. Bake 50 to 60 minutes. Serve on crackers.