HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix well and pour into unbaked pie shell. Bake at 375° for 35 to 40 minutes.
Combine first 4 ingredients and pour into greased baking dish. Top with bread crumbs and 2 tablespoons butter. Bake 30 minutes at 350°. Serves 6 to 8.
In saucepan, cook zucchini in boiling salted water, about 3 to 4 minutes or until crisp-tender. Drain well. In skillet, cook ground beef and onions until meat is browned and onion is tender. Drain off excess fat. Stir in rice, soup, oregano, salt and garlic powder.
Fluff the cream cheese with a fork. Mix other ingredients into it, excluding nuts. Add 2/3 cup nuts. Shape into a ball. Roll in remaining nuts. Chill. Great served with Ritz crackers.
Mix ingredients, except cukes and onions, then add cukes and onions. Bring just to boiling point, lifting cukes and turning them over with a spoon as slices begin to curl. Pack in sterilized jars and seal. Do not use the same ingredients for second batch. Always make fresh. Measure cukes in gallon jar, adding an extra cuke for 5 pints.
Mix with mixer about 20 minutes. In small skillet, about 6-inch size (hot and lightly oiled), pour about 1/4 cup mixture in. Let cook until edge turns. Flip over for about 1 minute, take out and put on tea towel. Let cool. Continue until mixture is gone. Use in place of box noodles.
Combine first 4 ingredients. Add ginger ale when ready to serve. Serves 35.
Mix all ingredients well. Bake 2 1/2 hours in 275° oven.
Combine ingredients and mix well. Spoon into 1-quart casserole dish. Bake at 350° for 20 minutes. Serve with Melba toast or favorite crackers.
Mix all together and bake at 350° for 1 hour in 13 x 4 x 2-inch pan.
Dissolve flour in water. Add all ingredients into 1 1/2-quart microwave covered dish. Cook on High for 6 minutes. Stir and cook for 6 more minutes. Stir and cook 6 more minutes and serve.
Combine eggs, sugar and butter. Beat on high for 5 minutes. Blend in remaining ingredients. Pour into pastry-lined pan. Bake for 1 hour at 325° or until a knife comes out clean when inserted in the middle.
Cook noodles and drain. Cook meat with onions and seasonings. Stir in undiluted soup and sour cream. Mix with noodles.
Combine everything except 1/4 cup pecans. After mixing well shape into ball and coat with remaining nuts.
Heat oven to 350°. Beat eggs, sugars, dressing and vanilla at medium speed. Add flour and baking soda. Set aside 1 cup of batter. Spread remaining batter into lightly greased 13 x 9-inch baking pan. Bake 12 to 15 minutes. Cool 10 minutes. Melt caramels with milk over low heat, stirring frequently. Top crust with caramel mixture; sprinkle with chips and pecans. Spoon reserved 1 cup batter by teaspoonfuls over pecans. Bake 12 to 15 minutes.
Chop cranberries in a food chopper fine. Sprinkle sugar over cranberries and let sit 1 hour.
Arrange 1/2 squash; cover with onions and sprinkle sugar over onions. Crumble crackers and drop in open spaces. Dot with oleo. Spoon 1/2 soup over all. Put another layer. Top with cracker crumbs and melted oleo. Bake at 350° for 55 minutes.
Combine carnation with sugar in saucepan. Heat to boiling. Cook 5 minutes, stirring constantly. Remove from heat, add remaining ingredients. Stir until marshmallows are melted. Pour into buttered 8 or 9 inch pan.
Combine meat, bread, lemon juice, onion, egg and salt. Mix well and shape into 6 individual loaves. Place in greased baking pans; bake 15 minutes at 350°.
Brown beef in oil in a large skillet. Drain. Add garlic, season salt and pepper to meat; simmer for 10 minutes. Add tomato sauce, tomatoes and spaghetti sauce. Stir thoroughly. Cover and simmer 30 minutes.
Cook fettuccine according to package directions. About 5 minutes before pasta is cooked, gradually add sweet pepper to boiling water. Meanwhile, whisk together the eggs, sour cream, cheese, salt and pepper in a medium-size bowl. Drain pasta; return to saucepan. Immediately pour egg mixture over pasta. Add bacon and parsley. Toss together until pasta is well coated with sauce. Serve.
Combine milk, shortening, sugar and salt. Cool to lukewarm; soften yeast in mixture. Add eggs, juice and grated peel. Beat thoroughly; add flour and mix to soft dough. Cover and let stand in bowl for 10 minutes. Knead lightly on a floured board surface. Let rise until double. Punch holes in after it rises.
Brown onions, peppers and hamburger. Add Prego sauce. Mix cheese. Cook noodles. Layer noodles, cheeses, noodles and sauce. Sprinkle with cheese. Bake at 350° for 30 minutes.
Mix everything in coffee urn, except cloves and cinnamon; put these in basket. Turn on coffee urn 30 minutes before serving.
Put in a greased bread tin. Bake at 375° about 1 hour.
Mix all together and pour into 9 x 13-inch dish. Chill 3 hours and serve.
In covered large, heavy skillet over low heat, saute potatoes in oil for 10 minutes, shaking skillet occasionally. Push potatoes to one side. Add meat; brown meat quickly over high heat, turning once. Reduce heat. Add tomatoes, garlic, oregano, salt and pepper. Cover and simmer for 30 minutes, or until potatoes and meat are tender.
Combine drippings and flour in skillet. Heat and stir for a minute or two. Add milk; cook until slightly thickened, stirring constantly. Season well with salt and pepper.
Crumble sausage in a skillet; cook until done. Drain well. In a large bowl, mix milk, eggs, salt and pepper, then stir in cheese, sausage and bread. Pour into a greased 9 x 13-inch baking dish. Refrigerate overnight. Bake at 350° for 45 minutes, or until set.
Mix cream cheese, sour cream and taco mix. Spread on a pizza pan. Spread on cut up lettuce, then a layer of tomatoes and shredded cheese. Top with olive slices. Use taco chips to dip.
Brown meat and onion in skillet. Drain. Mix soups, milk and taco seasoning together. Add meat.
Cream shortening, sugar, eggs and vanilla. Then add to dry ingredients. Refrigerate for 2 hours. Roll dough out and cut with cookie cutters. Bake at 350° for 10 minutes or until golden brown. You can also color the dough, but do so before you add flour.
In slow cooker or crock-pot, layer ingredients in following order: cream cheese, onion, chili and cheese.
Spread cream cheese on a ham slice. Place a pickle stick at one end; roll ham tightly and secure with toothpicks. Put 4 toothpicks along the ham roll. Chill 1 hour and slice between toothpicks, leaving toothpicks in place.
Wash small cukes and pack in sterile jars. Mix ingredients and pour over cukes cold. Let age about 2 weeks. Makes about 9 quarts.
Cook macaroni in boiling, salted water until tender. Drain; melt butter, blend in flour and add milk. Cook and stir until thick. Add seasonings. Add 1 1/2 cups of cheese; stir until melted. Place cooked macaroni in greased 10 x 6 x 2-inch baking dish. Pour sauce over macaroni. Top with remaining cheese. Bake at 350° for 30 minutes. Sprinkle with paprika. Makes 6 to 8 servings.
Sprinkle 1 tablespoon seasoning mix on each side of roast. Rub in gently. Place roast in plastic roasting bag. Place in 2-quart utility dish. Add onion and water to roast in bag. Close bag loosely, securing with string on 1/2-inch strip cut from open end of bag. Cook on cook level 3 for 1 1/2 to 3 1/2 hours (about 40 minutes per pound) or until roast is tender. Turn roast over 2 to 3 times during cooking time. Let stand in bag for 10 to 15 minutes before serving. Yield: 1 (2 to 5 pound) roast.
Brown ground beef with onion and chopped pepper (to taste). Drain. Mix flour, meal, eggs, oil, corn and milk together. Pour 1/2 of batter into greased pan. Layer ground beef mixture, then Cheddar cheese. Top with rest of batter. Bake at 375° for 45 to 60 minutes, until done.
Put sugar, soda, salt and baking powder in large bowl and add buttermilk. Stir well. Add cornmeal alternately with flour. Melt shortening in loaf pan and add to mixture. Sprinkle a little cornmeal in loaf pan. Heat pan and pour mixture into hot pan. Bake at 350° for 45 to 60 minutes. Serve with whipped butter and whipped honey.
Mix all ingredients together.	Grease	and flour a 9 x 13-inch pan. Pour mixture into pan. Bake at 350° for 1 hour.
In 1 1/2-quart saucepan, combine soup, sour cream and mustard. Add broccoli. Heat through; stir occasionally. Serve over potatoes. Garnish with chopped sweet red peppers, if desired.
Melt butter in a pan. Add crumbs, cinnamon and nutmeg. In Pyrex cake pan, place layer of crumbs and layer of applesauce. Repeat, ending with crumbs. Dot with a little more butter. Bake at 375° for about 30 minutes. Serve warm with Custard Sauce.
Mix ingredients together. Bake in two greased and floured loaf pans at 325° for 40 to 45 minutes. Cool in pans 15 minutes, slice and serve.
Cook rice according to package directions. Press spinach between paper towels to remove excess water. Combine rice, spinach and remaining ingredients. Spoon into lightly greased 2-quart casserole. Bake, uncovered, at 350° for 35 to 40 minutes. Can be assembled ahead of time and chilled 8 hours. Let stand for 30 minutes at room temperature before baking. Serves 6.
Put all ingredients except tomato juice in large pan (this includes raw hamburger and uncooked macaroni). Cook for 20 minutes. Take away from heat and immediately add tomato juice. Heat again, if needed. Serve and enjoy.
Boil chicken 30 minutes. Skin and bone; break into small pieces. Put in bottom of casserole pan. Mix everything else together and pour over top. Bake 1 hour at 350°.
Mix cream soups, water and rice together and put into a baking dish. Lay pork chops or chicken on top. Sprinkle the onion soup on meat. Cover with foil and bake 2 or 3 hours at 275°.
Dissolve gelatin in boiling water. Break up and stir in cranberry sauce, undrained pineapple, orange juice, lemon juice and nuts. Pour into a shallow casserole dish. Chill until firm. Cut into squares and serve on lettuce leaves with salad dressing.
Place asparagus in buttered casserole. Blend melted butter, flour and milk. Cook over low heat until thickened, stirring constantly. Add cheese and salt. Pour over asparagus. Sprinkle with crumbs. Dot with butter. Bake at 325° for 30 minutes. Serves 6.
Dissolve gelatin in boiling water. Cool; add 7-Up. When it begins to set add pineapple (saving juice), banana slices and marshmallows. Combine sugar, flour, pineapple juice and egg; beat slightly and cook over low heat until it thickens. Add butter and set aside to cool. Prepare Dream Whip and cream cheese and fold into cooled mixture. Sprinkle nutmeats and coconut over top.
Beat well the first 3 ingredients, then add cinnamon, cloves, baking soda, nutmeg and the baking powder. Add the prunes and flour, all the while keep mixing. Finally, add sour cream and semi-sweet chocolate chips with a spoon. Grease a tube pan and put batter in. Sprinkle on top 1/2 cup chopped nuts and 2 tablespoons sugar. Bake at 375° for about 1 hour or until toothpick inserted in cake comes out clean.
Mix dry ingredients together, add the rest of the ingredients to it and mix well. Bake in skillet or muffin tins at 450° until done. This can also be used to make hushpuppies. Just drop by spoonsful into hot oil and cook.
Mix all ingredients, except tortillas, together. Spread on tortillas, roll tightly and chill. Cut into 1-inch slices. Skewer each slice with colored toothpick, if desired.
Mix kool-aid, sugar and water. Add pineapple juice. Chill-when ready to serve pour over ice in punch bowl. Add chilled ginger ale. Add two pints of raspberry sherbet.
Combine first five ingredients. Pour into unbaked pie shell. Dot with butter. Bake at 450° for 10 minutes. Reduce heat to 300°, bake for 45 minutes more.
Combine all ingredients in a large punch bowl. Mix well. Add ice. Serves 10 to 15.
Mix butter, salt, sugar and milk and bring to boil. Stir in peanut butter, oats, nuts and vanilla. Drop on waxed paper. Makes many!
Heat oil approximately 15 to 20 minutes. Cut wings apart and throw away tips. Fry wings 20 minutes for frozen and 12 minutes for thawed. Fill bottom of 2 1/2-quart pan of red hot sauce and butter. Drain excess oil from wings and place in pan with the hot sauce. Cover and shake well. Place in serving dish and serve with Bleu cheese dip, celery and carrots. Use more or less hot sauce to taste.
Mix together dry ingredients. Dissolve yeast in 1/3 cup warm water. Add milk and yeast mixture and oil to dry ingredients. Stir well. Cover and store in icebox. This will keep for up to 2 weeks.
Beat half and half with eggs and flour until smooth. Slit open chilies; rinse out seeds and drain on paper towel. Mix cheeses; reserve 1/2 cup for topping. Make alternate layers of remaining cheese, chilies and egg mixture in deep 1 1/2-quart casserole dish. Pour tomato sauce over top and sprinkle with reserved cheese. Bake at 350° for 1 1/4 hours or until cooked in center. Makes 4 servings if used as main dish.
Mix first 5 ingredients in a saucepan until well blended (no lumps). Add milk gradually. Stir until smooth. Cook slowly over medium to low heat, stirring constantly, until thick. Add slightly beaten egg yolks. Cook and stir 1 minute longer. Add margarine. Blend until melted; add vanilla. Pour into pie shell. Cover with meringue from 2 egg whites, a spoon of sugar and drop of vanilla. Bake in 350° oven. Cool.
Thaw rolls completely and let rise. In a bowl, put the melted butter. In another bowl, combine the sugar and the cinnamon. Pinch off pieces of rolls. Roll in butter and then roll in sugar mixture. Bake at 400° for 35 to 45 minutes in tube pan on lowest rack.
Sift dry ingredients together. Cream sugar, margarine and oil until fluffy. Beat in eggs. Add flour mixture and beat until smooth. Blend in milk and vanilla. Drop about 3 inches apart on greased baking sheet. Flatten with glass bottom dipped in sugar. Bake at 400° about 12 minutes. Yields 5 1/2 dozen.
Mix margarine, vinegar, pepper sauce and salt in shallow dish. Cut each potato lengthwise into 4 wedges. Pat dry with paper towel. Dip potato wedges into margarine mixture. Reserve any remaining margarine mixture. Cook in 350° oven for 25 to 35 minutes, turning twice, brushing occasionally with margarine mixture. Cook until tender. Serve with dressing.
Combine ingredients and simmer 3 hours. Delicious on chicken and spareribs. I keep this made up.
Sift flour and sugar together.	Add egg, beat thoroughly and add thawed rhubarb. Pour into pie shell. Cover with top crust or lattice. Bake in hot 425° oven for 10 minutes; reduce heat to moderate 350° and bake 35 minutes longer.
Boil and mash potatoes. Add salt and flour. Make a stiff dough using more flour, if needed. Take about a 1/2 cup dough and roll into a rope on floured board. Roll into finger thickness. Cut into 3-inch lengths. Place on greased baking sheet. Bake at 400° until brown on bottom. Turn each one and brown other side. Remove from pan. Place in greased 7 x 11-inch pan. Cover with 1 1/2 cups half and half or light cream. Bake 25 minutes.
Cook bacon in large skillet; drain off fat. Measure fat and return 1/4 cup to skillet. Add celery and onion; cook 1 minute. Blend in flour. Stir in water and vinegar; cook, stirring constantly, until mixture is thick and bubbly. Stir in sugar and pepper.
Cook rice as directed. In a large skillet, saute onions and peppers, leaving firm. Pull chicken off bones and set aside. Bring chicken broth to a boil. Stir cornstarch into 1/4 cup water; mix thoroughly. Pour into chicken broth; cook until broth thickens slightly. Add chicken, peppers and onions. Pour meat mixture over rice in a large serving bowl. Place tomatoes over top to garnish.
On wax paper, mix flour and salt. Use to coat beef cubed steaks. In 12-inch skillet over medium heat in hot salad oil, cook steaks until browned on both sides, about 4 minutes. Place each steak on a slice of bread on warm platter. Keep warm.
Mix peanuts, sugar and syrup in large bowl. Cook 4 minutes on High. Stir; cook 4 minutes more. Add vanilla and butter; cook 2 minutes. Add soda; stir. Pour on buttered surface.
Melt butter in pan. Add other ingredients (except dough) and stir to mix. Cut loaves of bread dough in small pieces. Put one-half of dough pieces in bottom of greased cake pan. Pour pudding mixture over bread. Add remaining dough pieces. Let rise. Place pan in oven and bake at 350° for 40 minutes.
Saute together butter, onion and celery. Remove from heat. Combine onion and celery mixture in a bowl with bread crumbs, parsley flakes, salt, sage, pepper and hot water. Mix lightly. Spread mixture in a greased 9 x 13-inch pan. Season pork chops with salt and pepper and arrange on top of stuffing. Spoon soup over chops. Cover with aluminum foil and bake at 350° for 1 hour or until chops are tender.
Trim fat from meat. Sprinkle with salt and pepper. In a Dutch oven, brown meat on all sides in margarine. Remove meat. Add onions and garlic. Cook until tender but not brown. Stir in barbecue sauce, mushrooms, dry mustard, chili powder and 1/2 cup of water. Add meat. Bring to boiling; reduce heat. Cover; simmer for 1 1/2 to 2 hours or until meat is tender. Remove meat; boil pan juices gently, uncovered, for 3 to 5 minutes or to desired consistency, stirring often. Serves 8 to 10.
Mix sugar with flour. Mix sugar, flour, cinnamon and raspberries in a bowl. Pour into pie shell. Sprinkle with Crumb Mixture.
Bake cake in long pan according to instructions. While cake is baking, warm caramel sauce for easy pouring. Remove cake from oven; while hot, poke holes in it and pour caramel sauce over the cake. Let cool to room temperature. Spread Cool Whip topping over cake and sprinkle crushed Heath bars on top.
Combine the ingredients and heat. Salt and pepper to taste. Serves 16. May be served cold.
Mix together first 4 ingredients. Stuff shells. Arrange in single layer in baking dish. Stir water into soup; pour over shells. Cover with foil. Bake in 325° oven for 25 minutes. Garnish with parsley, if desired. Serves 6 to 8.
Mix all ingredients together in a large bowl with hands, making sure yeast and salt are well distributed. Add 3 cups very warm water (for 6 cup mixture, dough will be thick) and mix with hands, as it will be easier. Cover and let set until dough is doubled in bulk. Pour onto a floured board. Roll out and cut into rolls. Place rolls in a greased or oiled pan (there should be enough oil to coat the rolls) and let set for 1 hour. Bake at 450° for 20 to 30 minutes or until brown. Ovens vary in temperature. This bread does not contain any oil except for oil placed in pan.
Cream sugar and Crisco; add eggs, one at a time. Add flour, vanilla and milk. Beat until well blended. Put 4 tablespoons in a greased and floured pan. Bake at 350° for about 10 minutes per layer.
Put first 4 ingredients into a bowl. Mix Miracle Whip, sugar and vinegar. Pour over ingredients and mix well. Chill and serve.
Marinate the thawed and drained cherries (where necessary) in Kirsch for 1 hour, at least. Drain thoroughly and chop coarsely. Break up the chocolate-by-the-pound "type" chocolate, for truly luscious candy fudge, or use the widely available chocolate chips. Combine with the marshmallow cream and set aside.
Preheat oven to 250°. Combine salad dressing mix, oil and spices. Pour over crackers in a 9 x 13-inch pan. Stir to coat. Bake 15 minutes, stirring halfway through. Store in airtight container.
Boil chicken well done; remove from broth and cut in small pieces. Add chopped onion to broth; add box of spaghetti. Cook until done; drain. Add all other seasonings to chopped chicken. Mix well, then add spaghetti and pour into casserole. Spread grated cheese on top. Bake at 400° until cheese is melted. Serve hot.
Dissolve gelatin in boiling water. Add lime rind and juice. Add egg yolk slowly, stirring constantly. Add condensed milk. Chill until slightly thickened. Fold in beaten egg white. Form into pie crust. Chill several hours. Top with whipped cream. Serves 6.
Spread spaghetti sauce on bottom of 13 x 9 x 2-inch dish. Saute beef and onion in butter until beef is brown. Drain fat. Allow to cool slightly. Mix thoroughly with bread crumbs the egg, thawed and drained spinach, salt, pepper and oregano. Cut cooked lasagna noodles in halves. Place 2 tablespoons of beef mixture on each half of noodles; roll and place seam down in spaghetti sauce. Cover rolls with cheese. Cover baking dish tightly with foil and bake 20 minutes at 350°. Remove foil and continue baking for an additional 20 minutes. Makes 8 servings.
Sift flour, baking powder and salt into bowl. Cream margarine and sugar together until light and fluffy. Beat in 2 eggs and almond extract. Stir in dry ingredients. Form into balls an inch in diameter and place on greased baking sheet. Place half almond on top of cookies. Brush with beaten egg. Bake at 350° for 20 minutes until golden.
Boil potatoes with skins on; cook in refrigerator. Spray a 9 x 13-inch glass dish with Pam. Peel potatoes and grate into dish. Season with onion salt, salt and pepper. Pour whipping cream over all. Sprinkle with Parmesan cheese. Bake at 350° for 45 minutes to 1 hour or until brown.
Mix and sift flour and salt. Cut shortening into flour with 2 knives or pastry blender. Add enough water to hold ingredients together, sprinkling it in evenly and mixing with a fork. Wrap dough in waxed paper; chill 1/2 to 1 hour before rolling.
Put icing on the bottom of the peppermint patty and place on the flat side of a vanilla wafer. Ice the flat side of the second vanilla wafer and sprinkle outer edge with green coconut. Place on top of peppermint patty. Using a new paint brush, dab with light Karo and sprinkle with sesame seeds.
Chop vegetables into small pieces. Cook spaghetti. Combine all ingredients. Add italian dressing according to taste. Once all items are combined, refrigerate.
Preheat oven to 425°. Butter a 9-inch spring-form pan (2 1/2 inches on sides). Coat pan with sugar; tap out excess. Melt butter and 1/4 cup sugar in heavy medium saucepan over low heat, stirring until sugar dissolves. Add chocolate; stir until melted. Remove from heat. Mix in brandy. Whisk egg yolks in medium bowl until thick and pale yellow, approximately 4 minutes. Whisk in warm chocolate mixture and vanilla (mixture will be very thick or may appear broken). Using electric mixer, beat egg whites with salt in large bowl until foaming, gradually adding remaining sugar, 1 tablespoon at a time. Beat until soft peaks form. Whisk 1/3 of egg whites into chocolate mixture. Gently fold in remaining whites.
Preheat oven to 425°. Cook noodles al dente and drain. In a 2-quart casserole, combine noodles, thyme and salt; set aside. Heat soup and milk in a saucepan, stirring until smooth. Add tuna, celery, green pepper, chestnuts, scallions, mayonnaise and all but 2 tablespoons of the cheese. Heat, stirring, until the cheese is melted. Pour over noodles and mix. Sprinkle remaining cheese and almonds over top. Bake about 25 minutes, until bubbly and lightly browned.
Bring sour cream to room temperature. Melt margarine and saute onion. Set aside. Mix both cans of corn with the eggs. Add muffin mix and sauteed onion. Stir in sour cream and pour into greased 13 x 9-inch pan. Sprinkle grated cheese over all. Bake 45 to 50 minutes at 350°. Serves 12 to 15.
Combine onion,	mayonnaise and cheese. Slice bread in half lengthwise	and spread with cheese mixture; place on baking sheet and bake at	375° for 15 to 20 minutes or until bubbly and lightly browned.	Cut crosswise into serving size pieces. Makes 16 to 20 pieces.
Mix together 1 can Campbell's cream of mushroom soup, 1 can water and package of seasoning from the box of dressing. Simmer for about	5 minutes over medium heat. Add chicken, margarine and bread crumbs from the box of dressing. Put in casserole dish and bake for 30 minutes in a 350° oven.
Pour liquid smoke over brisket placed in a baking dish. Generously sprinkle meat on both sides with celery salt, onion salt and garlic salt which tenderizes it. Place in refrigerator, covered, overnight. Next morning, sprinkle both sides of meat with salt and pepper and a little Worcestershire sauce. Cover tightly with foil and bake 4 to 5 hours in 275° oven.
Cream butter and beat in sugar. Add vanilla, flour and pecans. Roll in palm of hand the size of a butter ball. Bake at 350° for 12 to 15 minutes. Roll in powdered sugar while hot. Makes about 2 dozen.