HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut bread into 1-inch cubes and spread in a 9 x 13-inch baking dish. Whip eggs, milk and vanilla together and pour over bread cubes. Cover tightly and chill at least 1 hour or overnight. Bake, uncovered, for 50 minutes in preheated 350° oven. Sprinkle with powdered sugar and serve with syrup.
Place cooked, drained broccoli in saucepan with cheese. Cook on low until cheese melts. Mix 1 stick margarine and add to mixture. Melt other stick and add to crackers. In casserole dish, either alternate layers of crackers and broccoli or add to top and bottom only. Bake at 350° for 20 to 30 minutes. Yields 6 servings.
Drain kidney and butter beans. Fry and drain beef, onion and bacon. Mix all ingredients. Bake in a 13 x 9-inch pan for 40 minutes at 350°. Can be mixed a day in advance.
Slice each chicken cutlet crosswise in chunks. Cut zucchini into chunks; dice tomatoes and onion. From lemon, grate peel and squeeze 2 teaspoons juice. Mix flour, salt and oregano; use to coat cutlets.
Chill milk in freezer for 2 hours. Whip until thick. Add sugar and lemon juice. Whip all together. Crumble vanilla wafers for crust. Makes 2 pies. Keep in freezer until all eaten.
Rub venison with salt, pepper and flour. Brown in hot oil, turning frequently. Add hot water. Cover tightly and cook for 2 to 2 1/2 hours or until tender, adding more water as it evaporates. Add remaining ingredients and cook for approximately 30 more minutes.
Saute onion in 1/2 stick of margarine. Mix cooked, diced chicken, onion, soups, milk, green peas, sour cream, half of cheese and 1/2 stick margarine. Stir well. Add to cooked noodles. Mix together. Top with rest of cheese and bake in a 350° oven for 20 minutes or until bubbling. Serve with salad and rolls.
Brown meat, onion, pepper and salt. Drain. Stir into meat mixture, rice, cheese, tomatoes and hot sauce. Pour into baking dish. Top with some shredded cheese. Bake at 375° until top cheese is melted. Serves 6 to 10.
Mix margarine, poppy seed, mustard, Worcestershire sauce and onion together. Slice party rolls and layer ham and Swiss cheese. Top with mustard sauce. Heat until warm in oven.
Cut in half and scoop out meat of avocados. Chop onion, garlic and tomato into small pieces. Add ingredients to a bowl with lemon juice, salt and pepper. Mash together all ingredients and whip until smooth. Serve with plate of heated tortilla chips, over nachos, with vegetables, etc.
In colander mix zucchini and salt; let drain about 15 minutes. Squeeze out excess liquid. Mix zucchini, carrot, onion, parsley, egg, flour and pepper. Drop by tablespoonfuls into 1/2 inch hot oil in skillet. Fry until brown on both sides. Drain on absorbent paper. Serve hot. Makes 12 servings.
Cook noodles as directed. Brown ground chuck, onion and garlic. Add next 8 ingredients, cover and simmer 20 minutes. In rectangular 1 1/2-quart casserole, put layer of noodles, Mozzarella cheese, sprinkle grated Cheddar cheese, cottage cheese, meat sauce and Romano cheese. Repeat once and end with grated Romano cheese. Bake at 350° until bubbly. Serves 6 to 8.
Prepare crock-pot with Crisco. Mix all ingredients except paprika and pepper. Pour into crock-pot and sprinkle with paprika and pepper. Cook on low 3 hours.
Spread Ritz crackers with peanut butter. Put on one round slice of raw onion. Put dab of ketchup inside onion slice.
Cut smoked sausage into bite size pieces. Put into covered baking dish with rice, tomatoes and chopped onions. Add salt and pepper. Cook in oven at 350° for 1 hour or until rice is done.
Measure about 4 cups flour. In in yeast, salt and sugar in large bowl. Scald milk with butter. Add about a quarter of the milk to the flour mixture; mix well. Add 1 egg, mix well. Add more flour, another quarter of milk; stir. Add second egg, mix well; more flour. Another quarter of the milk, more flour, last of milk. Add flour until dough is kneading consistency.
Mix pudding according to package directions; stir in Cool Whip. In a 9 x 13-inch container, start with a layer of crushed crackers. Cover with a layer of pudding. Continue until ingredients are gone. End with a layer of crackers. Heat icing in microwave; pour over the top of crackers. Chill overnight.
Core out the center of the loaf leaving a thick shell (1-1 1/2 inch). Mix remaining ingredients and pour into loaf. Wrap complete loaf with foil and bake for 1 hour at 325. Serve remaining bread on the side in bite size pieces for dipping. Also tear the shell for dipping.
Cook and drain broccoli. Put in casserole dish. Top with cooked chicken. Blend in the cream of chicken soup and milk (heat together). Pour over chicken. Sprinkle on the shredded cheese. Bake in hot oven (450°) for 10 minutes or until brown. If using uncooked chicken, bake 1 hour at 350°.
Melt butter, brown sugar, nuts and cinnamon. Mix and spread out on cookie sheet to harden.
Wash potatoes and place them in a pot, covered with water. Bring to a boil. When the potatoes are soft (after about 45 minutes), drain cool and peel. Using fork or potato masher, mash the potatoes in a large bowl along with the margarine and sugar, combining well. Add the eggs. Stir in the spices, vanilla and milk. Pour into the pie shell. Bake in a 375° for 45 minutes or until the center is firm.
Combine all ingredients. Pack firmly into an ungreased loaf pan. Bake in a preheated 350° oven. Bake 1 hour and 15 minutes. Let stand 5 minutes before slicing. Makes 8 servings.
Mix together and press into bottom of 13 x 9-inch cake pan. Bake at 400° for 8 minutes. Cool.
Mix all ingredients together. Pour into a 9-inch pie pan (no crust) and cook at 350° until done.
Mix together. Bake in oven. Take it out and put a big tray under it.
Sift first 5 ingredients together. Make a hole in center of dry ingredients. Pour in butter, egg, vanilla and sour milk. Work in from center out. Pour into a greased and floured pan. Bake at 350° for half hour to 45 minutes.
Sort and bring beans to boil. Turn off heat and let stand 1 hour. Drain. Add fresh water. Bring to boil and add 1/3 picnic ham or other meat. Simmer until beans are tender. Remove extra water and add remaining ingredients. Mix well. Pour into baking dish. Bake in 300° to 350° oven until a lot of the moisture is gone.
Cream oleo. Add sugar slowly, then Jell-O; cream well. Add egg and vanilla. Beat well. Slowly add flour mixture (flour, baking powder). Mix until smooth. Spritz out on ungreased cookie sheet. Sprinkle with additional Jell-O. Bake at 400° for 13 to 14 minutes until lightly golden brown.
Dissolve yeast in water. Add shortening, salt and honey. Work flours into mixture, kneading well. Let rise until double. Shape into rolls and let rise again. Bake at 375° for 20 minutes. Makes 12 rolls.
Combine all ingredients in medium bowl. Make patties. Fry in slightly greased pan.
Peel and cut taters into medium wedges and place in large pot. Crumble beef into taters. Add onion, salt and pepper to mixture. Cook over medium heat for around 2 hours or until well cooked. Serve with hot corn bread.
Mix first five ingredients with mixer. Place one vanilla wafer in bottom of each cupcake liner. Fill about 3/4 with cream cheese mixture. Bake at 325° for 15 to 20 minutes. Top with cherry pie filling and Cool Whip. Makes 20 to 24 cupcakes.
Boil hen until tender and remove meat from bones. Mix flour and water. Roll out on floured board, cut into 1-inch strips and drop in boiling broth. Cover and cook 8 to 10 minutes. Sprinkle black pepper over the stew.
Preheat oven to 400°. Mix corn muffin mix as directed on Jiffy box, adding pepper, onions and corn. Pour into an oiled pan and bake for about 30 minutes or until golden brown.
Brown hamburger meat with onion, bell pepper and a little garlic. Add Ro-Tel tomatoes, tomato sauce and cream of mushroom soup. Heat on top of stove Cheez Whiz and sour cream, then mix well with hamburger mixture.
Drain plums, reserving syrup for sauce. Remove pits and cut plums in pieces. Prepare gingerbread mix according to directions on package, adding salt and plum pieces. Stir in raisins and walnuts. Pour into well-greased 6 mold Bundt pan. Bake uncovered at 375° for about 1 hour. Loosen edges and immediately unmold on serving plate.
Brown sausage in a large pot. Drain grease. Add potatoes, onion and 2 cups water. Bring to a boil and simmer, covered, about 15 minutes or until potatoes are tender. Turn off heat and mash potatoes in pan coarsely. Stir in evaporated milk. (If you like thick potato soup; add instant potato flakes at this time.) Heat to serving temperature and serve. Makes 4 to 6 servings.
Blend crushed graham crackers with 1/4 cup sugar and butter. Press firmly over bottom and up sides of lightly buttered 9-inch spring-form pan and then chill. Beat cream cheese in large bowl until smooth; add sugars, gradually beating until well mixed. Beat in eggs, one at a time, until mixture is light and fluffy. Beat in pumpkin pie spice and pumpkin with heavy cream at low speed. Pour into prepared pan. Bake at 325° for 1 hour and 35 minutes. Remove from oven and sprinkle with walnut topping. Bake 10 minutes extra. Cool and refrigerate. Garnish with whipped cream and pecans.
Combine dry ingredients in large bowl. Cut in butter until crumbly. Beat egg slightly and mix with buttermilk. Add to dry ingredients and stir until blended. Turn out onto floured board and knead until smooth (2 or 3 minutes). Divide in half and form into 2 round loaves. Cut a cross, 1/2-inch deep, in top of each round loaf. Bake on greased cookie sheet 40 to 45 minutes. Cool before removing from cookie sheet.
Stir baking powder and flour; set aside. Cream butter with sugar; add eggs, one at a time. Add anise and almond extracts; stir in flour mixture and nuts. Divide dough in thirds; spread in 15-inch long strips on greased cookie sheets. Bake at 350° for 20 to 25 minutes until lightly brown. Remove from oven and slice in 3/4-inch slices. Turn on sides. Bake 10 to 15 minutes until light brown. Turn to other side. Bake 10 to 15 minutes again until light brown. Makes about 70 bars.
In saucepan, bring first 4 ingredients to a full boil. Remove from heat; stir in remaining ingredients. Drop by teaspoon quickly onto waxed paper. Ready to eat when cool.
In a large skillet, brown ground beef and onion. Stir in tomatoes, water and taco mix. Add cooked rice. Put in 8 x 8-inch dish. Sprinkle with cheese.
Cook fish, tomatoes and whole onion until fish is ready. Pour into colander. Take out onion and let cool. Flake fish and cut in celery. Add flaked fish, tomatoes, celery and salad dressing.
Put sugar, flour and salt in saucepan. Gradually stir in scalded milk. Cook over medium heat, stirring constantly until hot. Beat egg yolks. Dip some of the hot mixture into the yolks. Mix together. Add hot mixture and yolks back into the saucepan (with other mixture). Continue to cook over medium heat until thickened. Put vanilla wafers in bottom of bowl. Add 3 of the bananas, sliced up. Pour hot mixture into bowl. Add rest of bananas and more vanilla wafers.
Blend all ingredients. Place between 2 sheets of waxed paper and roll with rolling pin. Set aside and let harden. Cut into squares.
Mix all ingredients and cook until onions get tender. Put in cans or jars and seal.
In a saucepan, melt the butter and Blue cheese over low heat. Unroll dough and cut each breadstick into 6 pieces; place in a foil-lined 11 x 7 x 2-inch baking pan. Pour cheese mixture over dough. Bake at 400° for 20 minutes or until butter is absorbed and rolls are lightly browned. Carefully lift foil out of pan; place on a serving dish. Serve hot. Yields 4 to 6 servings.
Melt butter. Add rest of ingredients and mix well. Shape into cocoons. Bake at 350° for 15 to 20 minutes. Roll in powdered sugar.
Cook broccoli; drain. Mix remaining ingredients. Place in a greased dish; cook at 375° for 1 hour. Top with crushed cheese crackers.
Mix together the margarine, eggs and vanilla. Add to zucchini and milk. Add spices. Bake 20 minutes at 450°, then at 350° for 10 minutes.
Cook ground beef until browned, stirring to crumble meat. Drain well. Combine beef and next 6 ingredients; stir well. Spoon mixture into a lightly greased 12 x 8 x 2-inch baking dish. Arrange bacon on top of beans. Bake at 400° for 40 minutes. Yield: 8 servings.
Shred cabbage and place in large bowl. Slice onion and pepper; grate carrots. Place over top of cabbage. Sprinkle sugar over raw vegetables (do not stir). Bring vinegar, salad oil, dry mustard, celery seed and salt to boil. Pour over cabbage while hot (do not stir). When cool, refrigerate at least 8 hours or overnight. Stir well to blend before serving. Drain off liquid before serving. Will keep a week or more in refrigerator.
Grease a 9 x 13-inch pan or baking dish and put a layer of pineapple, then cherry pie filling over it. Then pour cake mix out of box for the layers. Spread chopped nuts over cake mix and top with slices of butter evenly on the cake mix. Bake until firm to touch. Bake at 350° for 30 minutes.
Lightly grease a 9 x 13-inch dish. Line bottom with thin sliced beef. Wrap 1 slice of bacon around 1 boneless chicken breast and place on beef. Mix sour cream and soup; spoon over chicken. Bake at 350° for 1 to 1 1/2 hours.
Mix well all ingredients. Bake 1 hour at 350°. Make top with sweet/sour sauce last 10 minutes.
Saute beef, onion and garlic until the beef loses its redness. Add tomato juice. Bring to a boil. Add salt, pepper and chili powder. Before adding beans, rinse them good in colander. The beans should be the last thing to add. Cook until hot. Do not overcook.
Combine seasonings in bowl. Melt 2 tablespoons butter in nonstick skillet. Add 1/3 of potatoes, sprinkle little of seasonings, 4 teaspoons melted margarine and 2 tablespoons onions on potatoes. Repeat layers twice. Cover tightly with foil. Bake 20 minutes at 425°. Uncover, bake 20 minutes or until potatoes are tender. When ready, remove from oven and let stand 10 minutes. Enjoy.
Bring to boil the first 7 items. Add mushrooms. Simmer for 15 minutes. Cook. Remove garlic. Pour into jar (glass if possible); top with oil. Place plastic over lid and tighten top. Let sit 6 days before eating.
Preheat oven to 400°. Grease 12 medium muffin cups. Beat egg; stir in milk and oil. Stir in remaining ingredients all at once, just until moist (batter will be lumpy). Bake 20 minutes, until golden brown.
Cook sugar and milk until it forms a ball when dropped in a cup of cold water. Remove from heat. Add oleo and peanut butter and mix well. Add vanilla and stir well. Pour onto wax paper on greased or buttered pan and let cool. When cool enough, cut into squares.
Cook spinach, then squeeze dry and cool. Add stuffing mix, onion, eggs, butter, cheese and seasoning. Mix all together. Refrigerate several hours. Mold into small balls. Bake at 350° for 20 minutes. Turn if bottom is getting too brown. Can be frozen.
Grease a 9 x 13-inch pan and put in undrained pineapple. Spread it until evenly distributed. Spread can of pie filling over the pineapple. Sprinkle dry cake mix over all. Sprinkle nuts over cake mix. Cut butter into patties and put them at even intervals over cake. Bake for 1 hour at 350°.
Coat pork chops with seasoned flour. Brown on both sides in hot oiled skillet. Spread applesauce, pineapple and nutmeg over pork chops. Cook over low, uncovered, until pork chops are tender, about 45 minutes. Serve hot. Makes 6 servings.
Rinse, pat dry and slice mushrooms. Set aside. In large pot, heat butter and onion and saute until light golden. Add mushrooms, other vegetables and seasonings. Cover and simmer about 20 minutes, until vegetables are tender. Combine flour and water; stir into vegetable mixture. Add chicken stock and wine. Simmer for 10 minutes. Just before serving, stir in cream and heat until hot but do not boil. Sprinkle Parmesan cheese on top if desired.
Mix above ingredients. Bake at 350° for 30 minutes, until bubbly.
Use gloves to handle peppers. Wash and drain peppers. Cut 2 small slits in each pepper. Dissolve salt in gallon water and pour over peppers. Let stand 12 to 18 hours. Drain and rinse. Mix sugar, horseradish, garlic and 3 cups water in vinegar. Simmer for 15 minutes. Put peppers into jars, pour the liquid over the peppers and seal. Process in boiling water canner for 10 minutes.
Mix first 3 ingredients. Add boiling water. Cook until thick. Cool and pour over strawberries in "baked" pie shell.
Cream butter and sugar. Blend in nuts and vanilla. Add flour. Mix well. Shape into 1 inch balls and chill. Bake on greased cookie sheets at 300° for 15 to 20 minutes or until golden brown. Cool. Roll in confectioners sugar and nutmeg.
Mix first 4 ingredients together and brown. Drain off fat. Mix all together and simmer with meatballs for 1 1/2 hours or longer.
Cook milk, sugar, eggs, margarine and vanilla over medium heat until thick. Add coconut and pecans. Beat until cool and thick enough to spread. Makes 2 2/3 cups or enough for large cake.
Put milk and marshmallows in large boiler and melt over low heat (never boil). Cut up cherries and mix with pecans and raisins. Dredge all of these with your graham cracker meal. Mix all together	in boiler with melted marshmallow mixture. Put cake mixture in pan lined with waxed paper. Let set in refrigerator for several days (or weeks) before eating.
Cream shortening. Gradually add sugar and cream well. Add egg; beat well. Add pumpkin and mix thoroughly. Sift together flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt. Add this to creamed mixture with vanilla. Add chocolate chips.
Mix flour and salt. Cut in shortening. Beat egg. Add vinegar and cold water. Stir mixture into the dry ingredients. Divide dough into fourths. Roll out one piece at a time. Makes 4 single crusts or 2 double crusts.
Cream butter, honey, eggs and mandarin peel. Add mandarin juice and yogurt. Sift together unbleached flour and soy flour, baking powder, ginger, salt and baking soda. Add to creamed mixture, stirring just enough to moisten dry ingredients. Stir in wheat germ, whole wheat flour and nuts. Pour into buttered 9 x 5 x 3-inch loaf pan and bake in 350° oven for 30 minutes. Reduce heat to 325° and bake 25 to 20 minutes longer or until bread tests done. Makes 1 loaf.
Mix and refrigerate 2 hours. Mix 2 cups sugar and 1 cup cold vinegar. Pour mix over pickles. Put in covered Tupperware or jars. Keep refrigerated up to 6 months.
Mix together flour, baking powder, salt, sugar and cocoa. Stir in milk and butter. Mix until smooth. Add nuts if desired and put in an 8-inch pan. Mix together sugar and cocoa. Spread over batter in pan and then pour 1 3/4 cups boiling water over also! DO NOT STIR. Bake 45 minutes in a moderate oven.
Cook spaghetti according to package, drain and place in bowl. Add butter, eggs and Parmesan cheese; mix well. Spread over the bottom and up the sides of a greased 10-inch deep-dish pie plate. Spoon cottage cheese into crust; set aside. In skillet, brown beef, onion and red pepper; drain. Stir in tomatoes, tomato paste, sugar, oregano and garlic salt. Spoon over cottage cheese. Bake, uncovered, at 350° for 20 minutes. Sprinkle with Mozzarella cheese and return to oven for 5 minutes or until cheese is melted.
Put all ingredients in large mixing bowl and beat for 10 minutes. Place in 10-inch ungreased tube pan. Bake in 350° oven for 50 minutes. Let cake cool for 1 hour before taking out of pan.
Mix ingredients together. Season as desired. Bake at 350° for about 45 minutes. Cover last 15 minutes to prevent overbrowning. Makes 2 large casseroles. Can be made ahead and frozen.
Cook the sugar, water, soda and salt until it spins a thread. Wash and drain cranberries. Drop berries in syrup; cook for 10 minutes with lid on. Leave lid on and remove from fire. Let sit until cranberries are cold. Will last for weeks in the refrigerator.
Cook macaroni according to directions and drain. In large mixing bowl, break up tuna fish into small pieces. Add onion, celery and macaroni. Add mayonnaise to desired texture. Chill and serve.
Mix first 5 ingredients as you would a meat loaf. Can add salt or pepper to suit taste. Form a handful of mixture around the cheese stick, then wrap with a noodle. Repeat, using remaining mixture, placing rolls into a greased baking dish. Top with spaghetti sauce. Cover with oil and bake at 350° for 55 to 60 minutes.
Cream first 3 ingredients. Add egg yolks, flour, soda, buttermilk, vanilla, coconut and pecans; mix. Gently fold in 5 stiffly beaten egg whites. Bake for 25 minutes at 350 degrees.
Cream the butter and shortening. Add sugar. Add eggs singly, beating after each one. Sift flour, salt and baking powder together. Add flour mixture alternately with milk. Add flavoring. Add chocolate chips and nuts. Mix well with a wooden spoon. Pour into greased and floured tube or Bundt pan. Put in cold oven and bake at 325° for 90 minutes or until done.
Place all ingredients except apples, in a heavy bottomed pan; bring to hard crack on candy thermometer, stirring constantly. Remove from heat and dip apples immediately.
Arrange apples in a 9-inch round dish. Mix brown sugar, oatmeal, flour, cinnamon and nutmeg. Cut in butter with a pastry blender. Spread evenly over apples. Microwave 10 to 12 minutes. Topping becomes crisper after standing awhile.
Mix Kool-Aid, water and sugar together. Then add 7-Up and pineapple juice. Chill and serve.
Mince fine onion and jalapeno peppers (1 pepper for mild, 2 peppers medium and 3 peppers hot! hot! hot!). Mix all together muffin mix, tomato juice, egg, peppers, onion and garlic (at least 1 teaspoon). If mixture seems too thick, add small amount of tomato juice. Pour into 8 x 8-inch baking dish. Bake for 25 minutes at 375°.
Cream the cream cheese. Add mayonnaise and sugar. Add the next 3 ingredients. Whip the cream; add powdered sugar and vanilla. Mix this with the first part. Freeze at least 6 hours in a 12 x 7-inch Pyrex dish. Can be kept for a long period of time.
Mix milk and lemon juice. Fold in Cool Whip. Split cake and put topping on bottom half. Put cake together and frost. Put extra frosting in the hole. Put in freezer. Serve right out of the freezer. Enjoy!
Preheat oven to 350°. Beat egg yolks, milk and lemon juice. Pour into crust. In bowl beat egg whites with cream of tartar to soft peaks, add sugar and continue to beat until stiff.
Mix melted oleo, 1 egg and cake mix. Pat into greased 9 x 13-inch pan. Mix cream cheese, 2 eggs and powdered sugar. Pour over dough. Bake 40 minutes at 350°. Cake will fall.
To caramelize sugar, in a heavy 8-inch skillet cook 1/3 cup sugar over medium-heat until sugar begins to melt, shaking the skillet occasionally to heat the sugar evenly. Do not stir. Once the sugar starts to melt, reduce heat to low. Cook about 5 minutes more or until all the sugar is melted and golden, stirring as needed with a wooden spoon. Immediately divide the caramelized sugar among 4 (6-oz.) custard cups; tilt custard cups to coat bottoms evenly. Let stand for 10 minutes.
Combine eggs, corn syrup, sugar, butter and vanilla in a medium bowl with a wire whisk. Stir in pecans. Sprinkle chocolate chunks over bottom of pie crust. Pour pecan mixture into pie shell. Bake in preheated 350° oven for 50 to 55 minutes or until knife inserted 2-inches from center comes out with little bits of filling attached. Cool 2 hours on wire rack.
Cut halibut into 2-inch chunks. Mix pancake mix with beer. Dip both sides of halibut in flour, then into batter and then into hot oil. Fry about 8 minutes. Drain and serve.
Brown hamburger. Boil noodles, until tender. Layer noodles, sauce, cheese until three or four layers. Bake at 375 degrees for 45 minutes.
Place chicken in a glass bowl and pour buttermilk over and soak for 1 hour. Drain. Mix dry ingredients and dust chicken in it. Dip chicken in egg, then flour mixture, then bread crumbs. Deep fry until golden brown.
Combine all ingredients except for the cornflakes. Melt the margarine before mixing with other ingredients (soup doesn't need to be heated). Put into a 13 x 9 1/2-inch pan. Crumble cornflakes by hand and spread across top of casserole, approximately 1/2-inch thick. Bake covered at 350° for 1 hour. Take foil off of casserole and continue baking for approximately 15 to 20 minutes or until cornflakes are a golden brown. Serves 10 to 12.