HumbleIntelligence/food-ner-1-Million huggingface dataset:
Thaw and drain crab meat. Cook and drain spinach according to package directions. In a buttered 1 1/2-quart casserole, alternate layers of croutons, spinach and crab meat, until all are used, beginning and ending with croutons. Season white sauce with cayenne and pour over casserole contents. Sprinkle with bread crumbs; dot with butter. Bake, uncovered, at 325° until heated through and bubbly, about 20 minutes. Serves 4.
Dice potatoes and cook. Fry bacon. Mix all ingredients in a baking dish. Bake at 350° for 45 minutes.
Add a little sugar and lemon juice to cherry pie filling. Pour into 2-quart casserole dish. Sprinkle Jiffy cake mix on top of cherries, then top with chopped nuts. Drizzle butter over the top. Bake at 350° for about 30 minutes. May be topped with ice cream when serving.
Cut fillets into 6 portions. Combine flour, seasoned salt and paprika. Roll portions in flour mixture and place in single layer, skin side down, in a well-greased baking dish. Drizzle 2 tablespoons melted butter over fish. Broil about 4 inches from source of heat for 10 to 15 minutes or until fish flakes easily when tested with a fork. While fish is broiling, saute almonds in remaining butter until golden brown, stirring constantly. Remove from heat and mix in lemon juice, hot pepper sauce and parsley. Pour over fish portions at once. Makes 4 to 6 servings.
Combine all ingredients. Serve over ice. Garnish with mint sprigs and lime or lemon slices. Makes 6 cups.
Mix pudding well with milk. Add other ingredients. Stir by hand. Refrigerate 1 hour before serving.
Cream butter, sugar, flour and cheese. Place apples in casserole. Press cheese mixture over and into apples. Pour half and half over top. Bake at 350° for 30 minutes.
Mix all ingredients over medium heat until mixture comes to a light boil. Turn down and let simmer for 5 to 10 minutes. This mixture will cover about 70 small meatballs. Cook meatballs and pour sauce over and mix until each meatball is covered with sauce. Keep warm in crock-pot.
Blend all ingredients together; beat 2 minutes at medium speed. Grease and flour Bundt pan. Bake at 350° for 50 minutes. Cool for 15 minutes. Remove from pan. Cool on rack. Split in 3 layers. In between layers and on top and sides put frosting.
*To toast nuts, spread nuts on baking sheet. Bake at 350° , stirring, for 8 to 10 minutes or until lightly browned; Cool.
In top of double boiler, melt chocolate in water. Cool. Sift dry ingredients together. Cream the oleo and sugar. Add eggs. Blend well. Add melted chocolate. Add dry ingredients alternately with buttermilk. Add vanilla. Fold in pecans and coconut. Pour in 2 round pans, greased and lined with waxed paper. Bake at 350° for 30 minutes.
Cream butter and shortening with sugar. Add eggs, one at a time and blend well after each one. Sift together dry ingredients and add alternately with milk. Add vanilla. Beat well. Pour batter into a greased or floured loaf pan. Bake in a 325° oven for 45 minutes. Frost or eat plain.
Beat all together. Butter baking dish. Place 1/2 mixture in dish. Dot with marshmallows and then add remaining mixture. Bake at 350° for 40 minutes. Remove from oven. Dot with marshmallows and replace in oven for about 10 minutes or until golden brown.
Blend soft margarine, onion, mustard, Worcestershire sauce and poppy seed. Slice whole package of rolls. Do not break apart. Spread mixture on both sides. Place ham and cheese on top of filling. Put rolls back together and wrap in tinfoil. Heat 10 minutes or until cheese has melted at 400°. Cut into size of roll or as desired.
Brown beef, onion and green pepper in butter until tender. Stir in gravy and cabbage. Cook over medium heat for 10 minutes. Spoon 1/2 cup mixture on bottom half of each roll; top with cheese and cover with top half of roll.
Cook cabbage and onion together; drain. Mix in skillet the butter, flour, salt, pepper and mustard. After sauce has thickened, add milk and beaten egg. Alternate cabbage sauce and cheese in casserole dish. End with bread crumbs on top. Bake at 375° for 30 minutes.
Combine together. Dissolve well. Pour over cabbage mixture. Let set awhile before using. It will keep several weeks in refrigerator.
Preheat oven to 350°. Pound chicken breasts lightly to flatten. Combine flour, salt and pepper and lightly dust chicken.
Combine first 5 ingredients in large container and mix well. Store mix in an airtight container.
Put milk in a bowl. Add pudding and mix as directed on box. Add Cool Whip and stir. Layer bottom of a 10 x 13-inch pan with graham crackers. Pour 1/2 of pudding mixture on graham crackers. Put another layer of crackers and pour remaining pudding mixture on. Add another layer of crackers and frost. Refrigerate overnight.
Beat eggs lightly; blend in sugar, scalded milk, salt and vanilla. Pour into unbaked pie shell and bake in a 400° oven for 25 or 30 minutes, or until knife tests done. Sprinkle with nutmeg to taste.
Cut each biscuit into fourths. Mix sugar and cinnamon. Shake biscuit pieces in sugar mixture to coat. Layer into a tube pan. Mix brown sugar, melted butter and nuts. Bake at 350° for 35 minutes.
Boil chicken. Pull chicken off the bone and cut into pieces. Place in bottom of a large dish and spray with Pam. Cook onion and celery until done, then put over the chicken. Cook the Stove Top stuffing. Put over the celery and onion, then open cream of chicken soup with 1 can of water. Pour over chicken dressing. Bake at 350° for 30 minutes or until bubbling hot.
Beat eggs and sugar; add Wesson oil. Sift dry ingredients together; add alternately grated apples to sugar mixture. Add vanilla. Dredge nuts in some of the flour (if you want any in cake). Bake in tube pan at 300° for about 1 hour to 1 1/2 hours.
I got health conscious and revised my family's waffle recipe to include more fiber and crunch. Even my father approved. I usually make these on lazy weekends for brunch.
Saute onion in butter. Add tomatoes, chiles, salt and pepper. Simmer 15 minutes. Add cubed cheese. When cheese begins to melt, add cream. Amount of cream depends on desired consistency. Keep warm. Serve with chips.
Mix peanut butter and jelly in a bowl. Stir in powdered milk and bran flakes or cornflakes. Mix well. Roll into small balls. Roll each ball in crushed flakes. Makes about 25.
Drain fruit. Reserve liquid. Use 2/3 cup liquid. Pour into mayonnaise. Cook over medium heat, stirring constantly until mix boils. Add stuffing. Spread in a 13 x 9 x 2-inch pan. Add chicken. Brush with additional mayo. Bake at 350° for 1 hour. Melt marmalade. Arrange fruit around chicken. Brush on marmalade. Bake for 15 minutes more.
Cook all meat well done. Chop onions real small. Mix all ingredients real well. Cook slowly, stirring frequently as will burn.
Drain veggies. Mix dressing and toss with veggies. Chill 4 hours.
Remove stems from mushrooms; reserve caps. Chop stems. In medium saucepan cook chopped stems and onion in 1 tablespoon butter until just tender. Blend in flour, marjoram and pepper. Add wine. Cook and stir until thickened and bubbly. Stir in ham and parsley. If using sausage, brown and drain sausage before adding. Stuff mushroom caps with mixture. Place mushrooms on 20 x 12-inch piece of foil and dot with remaining butter. Fold foil to seal edges. Grill over medium coals.
Combine ingredients as listed and mix lightly. Put into greased small loaf pan. Bake in moderate oven for 1 hour at 350°. Turn out on platter.
Mix all together except ginger ale in large bowl. Makes 5 quarts. Freeze. Stir occasionally as freezing goes along. Scoop out small amount and add some ginger ale. Should be slushy consistency.
Add cornmeal gradually to boiling water and let stand a few minutes. Add butter, salt and egg yolks; dissolve baking soda in buttermilk and add. Fold in egg whites.	Turn into a buttered casserole.	Bake in a 375° oven for 40 minutes. May spoon out or cut to serve. This is a very old recipe.
Cook sweet potatoes in boiling water 20 to 25 minutes or until tender. Peel and slice crosswise into 1/2-inch pieces. Place in a shallow, greased 1 1/2-quart casserole. Cut margarine into flour and brown sugar until mixture resembles coarse crumbs. Add pepper, milk and pecans. Mix well and spread over potatoes. Broil 6-inches from heat until bubbly, about 6 minutes. Yield: 6 servings.
Cut squash in thin slices and put with 1/2 cup of water in a 2-quart round microwave casserole dish. Add salt and pepper to taste. Cover and cook in microwave for approximately 15 minutes until tender. Set aside. Melt margarine and stir in stuffing in a separate bowl. Grate carrot and onion in a food processor for smaller pieces. Drain water from squash, then mix squash, carrot, onion, soup, pimento cheese, sour cream and 1/2 of stuffing together in a large bowl. Spray casserole dish with Pam, then put mixture in bowl. Pour 2nd half of stuffing on top. Squeeze a small amount of squeeze margarine onto top. Cover and cook for approximately 30 minutes in microwave.
Put potatoes in a large mixer bowl and mash. Add shortening, sugar, salt and eggs, beating well. Add dissolved yeast and milk to potato mixture. Add enough flour to make stiff dough. Rise until double in bulk in refrigerator. Make out into rolls and let rise again. Bake at 400° for 15 to 20 minutes. These rolls freeze well. Bake until slightly colored, cool and freeze.
Combine sugar, salt, cocoa, milk and corn syrup. Cook, stirring constantly, over medium heat until sugar dissolves. Continue to cook, stirring occasionally, until 234° or to soft ball stage. Remove from heat; add butter and peanut butter. Do not stir! Cool to 110°; add vanilla and nuts. Beat until fudge becomes creamy and loses its gloss. Put into a buttered 8-inch pan.
Pour pie filling in 9 x 13-inch pan. Top with dry cake mix. Top with pats of margarine. Sprinkle on pecans. Bake at 350° for 45 minutes or until brown.
Combine all ingredients; blend well. Pour into a 10-inch pie pan. Bake at 350° for 50 minutes or until done. All ingredients will separate. Crust on bottom, cream in middle, coconut on top.
Dissolve yeast in 1 cup warm water. Add 1 teaspoon sugar and set aside. In a bowl, combine 1 cup flour, salt, oregano, onion powder and garlic powder. Mix well. Add shortening. Pour water/yeast mixture over all and mix by hand until somewhat smooth. Gradually stir in remaining flour (1 1/2 cups) to make a stiff dough. Let rest 15 minutes. With well-greased fingers, press into pizza pan, forming edge. Bake at 400° for 15 minutes. Remove from oven and spread with pizza sauce and desired toppings. Bake for another 12 to 15 minutes or until light golden brown and crisp on edges.
Brown ground beef. Layer all ingredients in an oblong casserole dish. Place in oven until bubbly, about 25 minutes at 350°. Cheese should be on top.
Preheat oven to 350°. Cream together butter and sugar until fluffy. Add bananas, eggs, vanilla and buttermilk; set aside. Sift together the soda, salt and flour; stir in nuts. Turn banana mixture into dry ingredients and stir briefly. Fill well-greased muffin cups 3/4 full and bake at 350° for 20 to 25 minutes.
Spread half of the pie filling over crust. Top with half the ice cream; cover and freeze for 30 minutes. Drizzle with half of the caramel topping; cover and freeze for 30 minutes. Top with remaining pie filling; cover and freeze for 30 minutes. Top with remaining ice cream; cover and freeze until firm. May be frozen for up to 2 months. Remove from freezer about 30 minutes before serving. Warm remaining caramel topping; drizzle some on serving plates. Top with a slice of pie; drizzle remaining caramel topping over pie and sprinkle with pecans. Serves 6 to 8.
Brown hamburger and add taco seasoning. Put in crock-pot with beans, sauce, salsa and cheese. Let cook until all is melted and mixed.
Preheat oven to 375°. In skillet, cook zucchini, onion and garlic in margarine until tender. Stir in parsley and seasonings. In large bowl, blend eggs and cheese. Stir in vegetable mixture. Separate dough into 8 triangles. Place in ungreased 11-inch quiche pan, 10-inch pie pan or 12 x 8-inch baking dish. Press over bottom and up sides to form crust. Spread crust with mustard. Pour vegetable mixture evenly into crust. Bake for 18 to 20 minutes or until knife inserted near center comes out clean. Let stand 10 minutes before serving. Cut into wedges. Serve hot. Serves 6.
Grease and flour a 9 x 5-inch loaf pan. In medium bowl, stir strawberries, eggs and oil. In a large bowl, combine flour, sugar, cinnamon, baking soda, salt and nuts. Add strawberry mixture to dry ingredients and stir until blended. Bake 1 hour at 325°.
Combine broccoli, cauliflower, celery and green onions in large bowl. Combine remaining ingredients, stirring until well blended. Pour mayonnaise mixture over vegetables. Toss lightly to coat. Cover and chill.
Pack washed okra in 6 pint jars; divide garlic, celery seed, hot pepper and dill seed between the jars. Combine salt, sugar, water and vinegar in large saucepan. Bring to boil and pour into jars within 1/2-inch of top. Seal jars and place in water bath for 5 minutes.
Cream margarine and sugar. Add eggs and vanilla. Mix 3 cups flour, baking powder and salt. Add this to creamed mixture. In separate bowl, mix 1 cup flour with cherries, pineapple and nuts. Add to other mixture. Grease and flour tube pan. Bake at 250° for 2 1/2 to 3 hours.
Mix thoroughly all ingredients and simmer 10 to 15 minutes. Good for chicken, ribs or anything.
Mix all ingredients well, making stiff dough. Roll out on floured board; cut out. Bake at 350° until golden brown.
Cook cabbage until tender; drain. Layer casserole dish, starting with cabbage, then spread half of mushroom soup over cabbage, then a layer of ham. Repeat. Melt cheese in butter and pour over top. Crumble crackers on top of cheese. Bake at 350° until brown.
Pop the popcorn; salt to taste. Place in roasting pan in 200° oven to keep warm. Mix remaining ingredients, excluding vanilla. Cook over medium heat to "hard crack" on a candy thermometer. Add vanilla. Pour over warm popcorn and stir to coat. Spread out on a buttered counter to cool. After cooled, break up and store in Ziploc bags.
Boil chicken, onion, celery, garlic and carrots. Season with bouillon cubes, parsley, bay leaves and basil. Remove cooked breasts and cut into small pieces. In separate pot, cook wide egg noodles. Strain and rinse in hot water. Add to cooked soup.
On each bagel or muffin half, sprinkle half of the Cheddar cheese and cayenne pepper. Top with a tomato slice. Sprinkle half of the Parmesan cheese over each tomato.
Preheat oven to 350°. Melt butter and mix with pretzels. Pat into a 9 x 12-inch baking pan and bake for 20 minutes. Let cool.
Cook onion and green pepper in skillet with small amount of margarine. In skillet, brown ground beef. Add onion and green pepper, salt, oregano and sauce. Cook rice as directed on box. Layer rice, meat mixture and top with sliced cheese. Bake at 350° for 20 to 25 minutes. Remove. Let stand for 5 minutes before serving. Serve with rolls. Makes 6 servings.
In a 3 quart casserole dish melt the margarine. Add graham cracker crumbs, peanut butter, and powdered sugar. Mix well and pat flat. Melt one bag of milk chocolate chips and frost. Put in the refrigerator. When almost set, cut into squares. Store in refrigerator.
Bring chicken broth to boil. Add pea pods and bok choy; simmer until vegetables are cooked, about 4 minutes. While broth is simmering, add beaten eggs, stirring constantly while adding the eggs. (Egg mixture will cook quickly once it is added to hot broth.) Serve.
Sift dry ingredients	(flour, baking powder, soda and salt). Cream butter, add sugar gradually and eggs and mix thoroughly. Add bananas to creamed mixture, then dry ingredients. Mix well	and add nuts. Pour into greased loaf pan. Bake at 350° for 45 to 60 minutes.
Mix 1 tablespoon cinnamon, 3/4 cup sugar and 1/2 cup finely chopped nuts. Roll biscuits quarters in mixture. Drop into buttered tube pan.
Cream oil and sugar; add other ingredients.	Bake at 350° for 45 to 55 minutes, in greased and floured pan.
Dissolve gelatin in boiling water; add cold water, vinegar and salt. Divide into 3 parts. Chill until slightly thickened; add cabbage to first part of gelatin mixture. Turn into 6 loaf pans (4 x 9 x 2 1/2) to depth of 1-inch. Chill until firm. Add carrots to second part of thickened gelatin; pour over firm cabbage layers. Chill until firm. Add spinach and onions to remaining gelatin; pour over carrot layers. Chill until firm. Unmold, cut each loaf into 8 slices. Serve on crisp lettuce leaves. Makes 48 servings.
Open and drain all fruit, saving the juice. Set aside. It should be about 3 cups. Add 1/2 cup orange juice. Cook the pudding, using the 3 1/2 cups juice as you would milk. Cool the pudding. Drain the cherries and wash them often so the color won't mix with the fruit. Slice the bananas over the drained fruit and cherries. Pour the tapioca pudding over all. Chill for at least 1 hour, or keep overnight in refrigerator.
Saute mushrooms, carrot, garlic, onion, celery and green pepper in vegetable oil in Dutch oven. Add sausage and cook until sausage loses redness. Drain fat. Add remaining ingredients. Simmer, uncovered, for 40 minutes. Simmer over hot cooked spaghetti.
Foil line a cookie sheet with sides. Line bottom with about 40 soda crackers. In saucepan, combine brown sugar with oleo; bring to a boil. Boil for 5 minutes. Pour over crackers and put in oven for 5 minutes. Sprinkle 2 cups chocolate chips over top and put in oven at 375° for 1 minute. Take out and spread evenly. Cool 2 hours and break into pieces.
Make 1 pie at a time. Preheat oven to 425°. Put spinach, cheese and onion into pie shells. Pour eggs, milk, salt and pepper over spinach mixture. Bake at 425° for 15 minutes; turn oven down to 350°. Bake for 20 to 25 minutes. These do not freeze well.
Season deboned chicken breasts with garlic salt. Coat chicken in mixture of spicy mustard and sour cream. Cover chicken breasts with Italian bread crumbs. Bake at 350° for 40 minutes on cookie sheet. (I lay mine on aluminum foil.)
Dice and cook potatoes until tender. Drain. In saucepan, combine sour cream, onions, soup and margarine. Stir constantly over low heat until margarine melts. Add 8 ounces of cheese to this mixture. Place potatoes in a 9 x 13-inch casserole dish. Pour the combined ingredients over potatoes. Sprinkle remaining cheese on top. Bake at 400° for 25 minutes.
Mix cottage cheese, Cool Whip and gelatin together. Drain crushed pineapple and peaches. Mash up peaches. Mix with gelatin mixture. Put in refrigerator overnight.
Beat eggs and oil together. Mix all other ingredients and then add egg mixture, chopped nuts and apple pie filling. Bake in a 9 x 12-inch baking pan at 350° for 45 to 60 minutes.
On a large pie plate, or similar size platter, layer items in order given. Let sit in refrigerator several hours before serving. Serve with chips or crackers that are good for dipping.
Trim fat from meat. In large kettle, put meat, all beans, celery and onion. Rinse cans with a little water; pour into one of the cans and add to soup along with 3 to 4 more cans of water. Bring to boil; reduce heat and simmer for 45 minutes to 1 hour, stirring from time to time. When celery and onion are done, meat will be done. Shred meat into soup if you wish. Salt and pepper to taste. At this point, you can serve as is or add chili sauce in pot or on side if you like it spicy as I do.
Combine margarine, vanilla and salt in bowl. Blend well. Gradually beat in 1 cup sugar. Add flour, chocolate chips and nuts. Press evenly into ungreased 15 x 10 x 1-inch pan. Bake at 375° for 25 minutes. Cool. Break into irregular pieces. Drain on paper towels. Makes 1 3/4 pounds.
Combine first 5 ingredients. Make a well and add eggs, buttermilk and oil. Stir just to moisten. Bake at 350° for 10-12 minutes. Batter may be kept for six weeks in refrigerator. Add raisins and nuts if desired.
Mix together and roll in small balls. Bake at 400° for 10 to 12 minutes. Makes 3 dozen.
Boil chicken until very tender. Remove skin and debone. Mix together cream of chicken soup, peas and carrots, 2 cups chicken broth and chicken. Pour into large casserole dish. Place biscuits on top and bake in a 400° to 425° oven until biscuits are done.
Heat oil and brown flour to make roux. Add finely chopped onion and onion tops. Cook until onions begin to melt. Add 1/2 of water; cover and cook 10 minutes or until onions are soft. Add oysters, parsley, salt and pepper; cook and add remaining water or more if you like lots of juice. Add spaghetti and cook 3 to 5 minutes. Serve.
Preheat oven to 400°. Spoon pie filling into pastry shell. In bowl, combine flour and brown sugar. Cut in butter until mixture is crumbly. Stir in nuts. Crumble over pie filling. Bake 40 to 45 minutes or until top is golden and filling is bubbly. Remove to wire rack to cool. Makes 8 servings.
First drain pineapple; set aside. Then mix by hand the Cool Whip and powdered pudding. Then add nuts and pineapple. Cover and refrigerate at least 24 hours, then serve.
Preheat oven to 375°. Boil together sugar, water, Crisco, raisins, nutmeg and cinnamon. Let cool, then add flour, soda, salt and powder (also nuts if you are using). Bake in square pan or bread pan 35 minutes.
Mix dry ingredients. Add water; stir just until blended. Bake at 400° in a 10-inch skillet or greased baking pan until lightly browned on top, about 30 minutes.
Bring water to boiling with ham hocks for 15 minutes. Add peas, celery, onion and carrot. Cook slowly for 2 hours. Add garlic salt to taste. Add water as needed.
Mix graham cracker crumbs with raisins, coconut, chopped nuts, fruit and Eagle Brand milk. Line pan with wax paper or Reynolds Wrap. Pack mixture into pan. Press firmly. Cover with foil; refrigerate for 24 hours before serving.
Cook about 15 minutes or until soft. When soft, add sugar, vinegar, sour cream, butter and flour. Bring to a boil.
Brown meat and onions. Drain. Add remaining ingredients. Bring to a boil. Cover. Reduce heat. Cook until noodles are done.
Cook raisins in water until water evaporates. Add applesauce, eggs, sweetener, oil, vanilla and spices. Blend in dry ingredients. Pour into greased baking pan. Bake 25 to 30 minutes at 350°.
In blender, combine all ingredients, except coconut. Blend on low for 3 minutes. Pour into a greased 9-inch deep dish pie dish. Let stand 5 minutes. Sprinkle on coconut. Bake at 350° for 40 minutes.
Slice carrots and cook in salted water for 15 minutes. Drain. Combine sugar, cornstarch, vinegar and water. Cook until thickened, stirring constantly. Add sauce and margarine to carrots. Heat until margarine melts. Yield: 6 to 8 servings.
Preheat oven to 375°. Mix cream cheese and half the honey together in a bowl. Spread over crescent triangles.
Heat soup; stir in cream cheese until it melts. Dissolve jello in boiling water and add to soup mixture. Cool to room temperature. Add salad dressing, chopped veggies and pecans. Mix well. Fold in Cool Whip. Pour into an oiled 9 x 13-inch dish and refrigerate until set. Cut into squares and garnish each square with a parsley leaf.
Mix cake mix, 1 stick butter and 2 eggs together. Spread in a greased 9 x 13-inch pan. Mix cream cheese, 1 stick of butter, 2 eggs and powdered sugar together. Spread on top of first layer. Bake at 350° for 45 minutes.
Mix sugar, cinnamon, nutmeg, salt and cocoa together, then add butter, eggs and oatmeal. Stir well. Add sifted flour and baking powder alternately with milk, starting with flour and ending with flour. Drop by teaspoon on baking sheet (greased) two inches apart. Bake in moderate oven at 350° for 12 to 14 minutes.
Spread butter on bread; put in pan and toast. Combine beef, catsup and salt and spread on toast. Top with frankfurters, cut almost in half lengthwise. Add onion slices and cheese slices. Combine eggs and milk; pour over the bread. Bake in moderate oven for 50 minutes. Makes 6 sandwiches. This is a meal in itself.
Cook sugar, cocoa, milk, salt and corn syrup until forms a soft ball in a cup of cold water. Add butter and vanilla; beat! beat! beat! (The secret to this fudge is in beating it long enough!) Add pecans just before pouring.