HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix syrup, eggs, milk and salt in shallow bowl. Dip bread into mixture; drain slightly. Fry on both sides in hot, lightly greased pan.
Beat eggs, add remaining ingredients, except nuts; beat well. Add nuts to freezer after freezing process has begun. Freeze in a half gallon ice cream freezer. Double recipe for gallon size freezer.
Saute onions in butter until clear; beat eggs with heavy cream. Add ingredients. Mix well. Pour into pie crust. Bake at 350° for 45 to 60 minutes. Great with a salad.
Mix well. Bake in tube pan 1 hour in 325° oven. Cool 10 minutes. Glaze with 1 cup confectioners sugar and juice and grated rind of lemon.
Cook onions slowly with butter and oil in a heavy, covered, 4-quart saucepan for 15 minutes. Stir in salt and sugar; raise heat to moderate. Cook, uncovered, 35 to 40 minutes, stirring often, until onions are a deep golden brown. Sprinkle with flour; stir 3 minutes. Remove from heat. Add bouillon and boiling water; blend well. Add wine; season to taste. Simmer, partly covered, about 35 minutes longer.** Bring to boil. Pour into ovenproof tureen. Stir in slivered cheese and grated onion. Float toast rounds on top of soup; spread grated cheese over toast. Sprinkle with melted butter. Bake for 20 minutes at 325°. Set under broiler for a minute or two to brown top lightly. Serve at once. Makes 8 servings.
Brown steak in dressing. Add soup and 1/4 cup water. Simmer 2 hours. Serve with noodles.
In a 3 quart saucepan, combine broth and rice, heat to boiling over medium-high. Reduce heat and cook on low for 15 minutes or until rice is done, stirring occasionally. Add mixed vegetables, chicken and parsley. Heat through; stir occasionally. Serves 4.
Mix flour and sugar with diced fruit and nuts. Beat eggs and butter with flavoring. Stir into fruit and flour mixture until well mixed. Mix and bake in large brownie pan (9 x 13-inches) at 400° for 10 minutes. Stir very well and bake 10 minutes more. Stir. Bake 10 minutes more. Stir and put into Pam sprayed 12 cup Bundt pan. Refrigerate overnight. Turn out and wrap very tightly. Will keep for 2 months or more in refrigerator. Can be frozen also.
Cook chicken or hen until done in seasoned water. Remove from broth. Have White Lily sifted in large bowl or pan. Make well in flour. Beat egg(s) well, then add water and food coloring. Pour into well in flour and knead until stiff. Roll thin and cut in small pieces. Drop into chicken broth which should be boiling rapidly. (Lower heat while you are rolling dumplings, then turn heat up when you start adding dumplings.) Cook until dumplings are tender (do not overcook). Remove chicken from bone and add to dumplings.
Combine all ingredients in a large bowl and mix well. Pour into greased casserole dish. Bake at 350° for 30 to 35 minutes.
Cook macaroni, drain, add 1 can of sauce and mix. Butter the bottom of casserole dish, pour a little milk on bottom. Put a layer of macaroni mix, sprinkle with grated cheese, top with American cheese and sauce. Repeat layers until macaroni is gone. Add remainder of milk almost to the top of the dish. Then place in oven and bake 1/2 hour at 350°.
Lay ham, cheese and broccoli. Roll each and place in baking dish. Warm sauce of cream of celery soup and milk. Pour over rolls. Bake 1/2 hour at 350°.
Fry hamburger and onion until done. Drain off grease. Add roast, gravy and pinto beans. Cook for 10 minutes. Add all spices, then cook for 10 more minutes. Heat up flour tortillas. Add mixture and roll up. Can add fresh tomatoes, cheese and lettuce.
Mix syrup, molasses and vinegar in pan. Cook until mixture forms a brittle ball when dropped in cold water. Dissolve soda in hot water. Stir into molasses mixture. Add popcorn. Form into balls.
Take skin off chicken. Salt and pepper. Roll in flour. Brown in Crisco. Put in deep pan, thighs on bottom and legs on top. Add soup. Spread around on chicken. Put on lid and bake for 1 to 1 1/2 hours.
Mix sugar and vinegar until sugar is thoroughly dissolved over medium heat. Pour over cucumbers and let stand overnight. Place in containers and freeze. Also keeps well in refrigerator.
Cream together cream cheese, chicken breast chunks and salad dressing mix. Refrigerate for several hours in a Cool Whip tub which has been lined with Saran Wrap. After several hours (or overnight), turn out onto a plate and top with almonds.
Cook broccoli as on package. Drain. Arrange 1 package on bottom of a greased 2-quart dish and cover with 1/2 can of peas. Mix soup, mayonnaise, salt and pepper, cheese, onion and eggs to make the sauce. Pour half of the sauce over the broccoli and peas. Then repeat the process again. Sprinkle the crushed crackers over the top and bake for 30 minutes at 350°. Serves 8.
To microwave: In a large bowl, thoroughly blend beef, 1/2 cup of soup, eggs, crumbs and Worcestershire.
Mix sugar and margarine. Stir in vanilla and milk. Beat until smooth and of spreading consistency. Frosts a 13 x 9 cake.
Roll chicken and debone. Take cream cheese and add a little milk to thin down just a touch. Mix chicken and drained mushrooms thoroughly. In another bowl, melt oleo and add poppy seed. Crush the crackers and mix together. Take half or a little more to layer a 9 x 13-inch pan. Pour in chicken mixture. Put the rest of the cracker mix on top. Bake at 400° for 20 to 25 minutes. Makes 6 to 8 servings.
Cut beef into small pieces. Place in casserole dish. Cover with undiluted soup. Rinse can with about 1/4 cup water. Season. Cover and bake in slow to moderate oven for 2 hours or until cooked (should break apart easily). Serve with mashed potatoes.
Combine sugar, allspice, cloves, salt, nutmeg, cinnamon and cider in large saucepan. Slowly bring to a boil; cover and simmer 20 minutes. Remove spices. Serve in mugs garnished with an orange wedge.
Prepare vegetables and fry bacon. Toss the vegetables together. Mix sugar, Parmesan cheese and mayonnaise. Add to vegetables and mix. Add bacon pieces and salt and pepper to taste. Refrigerate overnight.
Brown meat in skillet. Add onion, beans, and noodles; then add tomatoes, salt, pepper and chili powder. Cover and bring to boil. Simmer for 25 minutes. Top with cheese.
Cream sugar and oil. Add eggs, bananas and vanilla. Stir in flour and spice. Bake at 350° for 45 minutes.
Whip ingredients together. Put in graham cracker crust; chill in refrigerator.
Lay out biscuits in two rows of five on a floured cookie sheet. Using a rolling pin, roll the biscuits into a flat, rectangular shape. Next, sprinkle ham, cheese and onion evenly over biscuits. Roll the ingredients into a long jelly roll. Slice into round pieces approximately 1/2-inch thick. Bake on cookie sheet at 350° for approximately 10 to 15 minutes. (Biscuits should be a light golden brown and cheese melted.) Serve warm.
Mix thoroughly 1/2 can soup, beef, onion, egg, bread crumbs, parsley and seasonings. Press firmly into 9-inch pie or cake pan. Bake at 350° for 25 minutes. Spoon off fat. Frost with mashed potatoes. Top with remaining soup and cheese. Bake 10 minutes.
String in peas and cook in large pot of boiling salted water until tender. Drain. Chop onion. Cut pork into 1/2-inch slices. Cut each slice into thin strips. Heat 1 tablespoon of the oil in a wok or large frying pan over medium-high heat. Add onion and 1 teaspoon salt. Cook, stirring, until softened, about 5 minutes. Add the remaining oil. When hot, add the pork strips and cook, stirring, until browned, about 2 minutes. Add ginger; cover and cook until meat is done, about 2 minutes. Stir in red pepper flakes and peas; heat through. Serve alone or over rice.
Prepare chicken for frying except salt sparingly. Put margarine in 9 x 13-inch pan and heat in oven at 400° until melted. Put chicken in butter and cook for 30 minutes, turning once. Mix chicken soup, water, mushroom soup, cooking sherry and bouillon cubes in saucepan. Simmer until well blended. Pour over chicken that has been cooked. Return to oven and cook at 325° for 1 hour, basting every 20 minutes. Serve over rice.
Heat oven to 350°. Fry bacon. Saute onion, green pepper and mushrooms in hot drippings until onion is yellow. Add ground chuck and cook until browned. Add rest of ingredients and heat. Pour into well-greased 2-quart baking dish. Sprinkle with grated sharp cheese. Bake 30 minutes. Serve hot, garnished with crisp bacon and parsley.
Make Stove Top stuffing as directed on box. Take pieces of turkey and add Stove Top on the turkey breast. Roll each piece up and secure with a toothpick. Pour gravy over turkey roll-ups in long baking dish. Bake 20 minutes at 350°.
Mix all together with electric mixer. Spread in 13 x 10-inch cookie sheet. Bake at 350° about 10 minutes. Frost with powdered sugar frosting. Extra good with scoop of ice cream on each serving.
Mix flour, margarine, powdered sugar, baking powder and milk until dough forms. If dough is dry, add a little more milk.
Mix together in large bowl. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 35 to 40 minutes.
Combine eggs and sugar. Add melted margarine and vanilla. Alternate flour and buttermilk. Pour into 2 unbaked pie shells. Bake 45 minutes at 375° or until knife blade comes out clean.
Line a	large cookie sheet with waxed paper. In heavy saucepan combine sugar, buttermilk, butter and soda. Stirring constantly, cook on low heat until mixture boils, about 5 minutes. Stirring	often,	continue cooking until candy thermometer reaches 238° or a small of mixture dropped in cold water forms a ball. Remove from heat; cool 2 minutes. Add vanilla and pecans. Beat until mixture begins to lose gloss. Drop by spoonful on prepared cookie sheet.
Mix ingredients together well. Add 2 to 3 teaspoons per cup of hot water. Store in airtight container.
Saute mushrooms in garlic and butter. Top with Provolone and Parmesan cheese. Bake on a platter until cheese melts. Serve immediately.
Rinse chicken pieces and pat dry with paper towel. Combine soy sauce, vinegar, sugar, pepper and garlic in large microwave-safe casserole with lid; add chicken pieces, skin side down. Cover and microwave on High 10 minutes. Turn chicken pieces over; rearrange in dish. Cover and microwave on High 13 minutes longer, or until chicken is tender, rearranging pieces once. Serve immediately. Makes 4 servings.
Put all ingredients into blender at one time. Count to 10 slowly. Pour into a 10-inch Pyrex pan and sprinkle with nutmeg or cinnamon. Bake at 350° for 45 to 60 minutes.
Heat oven to 400°. Grease a 9-inch square pan. Combine cornmeal, flour, baking powder and salt in small bowl. Combine sour cream, eggs and vegetable oil in medium bowl. Stir well. Add cornmeal mixture, cheese, corn and chilies. Mix well. Pour into pan. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 to 15 minutes. Cut into squares. Serve warm. Serves 8.
Boil all ingredients except beets for 5 minutes. Toss fished sauce with beets. Serve warm or cold.
Using a glass 9 x 13-inch dish, melt the butter in the microwave. After the butter has melted, mix all the ingredients in the same dish. Bake in a 350° oven for 1 hour.
Combine all ingredients and mix well. Pat meat into bottom and pinch flutings around the edges of a greased 9-inch pie pan.
Layer vegetables, in order given, into slow cooker. Season each layer with salt and pepper. Put beef on top of celery. Mix tomato soup and water and pour into slow cooker. Cook on low for 6 to 8 hours. Yields 6 to 8 servings.
Combine 1 cup graham cracker crumbs with 3 tablespoons melted butter. Press in bottom of 9-inch spring-form pan. Refrigerate. Set aside remaining 1/4 cup of graham cracker crumbs. Preheat oven to 325°. Separate eggs, keeping egg yolks whole. Set yolks aside. Add 1 teaspoon cream of tartar to egg whites, beat until foamy; set aside. Beat cream cheese until smooth. Gradually add 3 cups sugar while beating. Add baking soda and salt; mix well. Add sour cream; mix well. Add vanilla; mix. Add egg yolks one at a time, mixing thoroughly after each one. Add egg whites; mix thoroughly. Pour mixture into refrigerated spring-form pan. Sprinkle remaining 1/4 cup graham cracker crumbs on top of mixture. Bake at 325° for 1 hour and 15 minutes. Increase to 350° until cake is firm. Turn oven off and crack door. Let cake cool in oven. When cool, undo spring-form pan and serve plain or with topping.
Pour 1/2 batter into greased Bundt pan. Sprinkle 1/2 sugar mixture and cut into batter. Repeat once. Bake at 350° for 1 hour or longer for desired brown color. Cool before removing from pan and sprinkle with powdered sugar. Yield: 1 Bundt pan cake.
Cook broccoli	according to package directions; drain. In a medium saucepan, melt butter; add onion and saute until soft. Add soup, mushrooms, broccoli and garlic cheese spread; mix well. Keep hot and allow cheese to melt.	Add almonds and stir well. At serving time, bake in casserole at 350° for 30 minutes. Spoon into chafing dish; serve hot. Serves 25.
Cook hamburg and onions until done. Put mixed hamburg, onions and corn in a casserole pan. Put mashed potato on top. Cook at 350° until top of potatoes turn light brown.
Heat oven to 400°. Grease 10 x 1 1/2-inch pie plate. Rinse broccoli under running cold water to thaw. Drain thoroughly. Mix broccoli, 2 cups of the cheese and the onion in plate. Beat milk, eggs, baking mix, salt and pepper until smooth (on high speed in mixer for 1 minute). Pour into pie plate. Bake until knife comes out clean, about 25 to 30 minutes. Top with remaining cheese. Bake just enough for cheese to melt. Garnish with tomato slices if desired. Makes 6 servings (405 calories per serving).
Dissolve jello in hot water. Chill until partially set. Stir in remaining ingredients. Chill until firm.
Cook shrimp; peel and devein. Set aside. Heat all other ingredients together. Stir in shrimp; heat very slowly.
Cream together butter, sugar and coconut extract. Add egg and beat,	stir in biscuit mix and potato flakes.	Cover and chill for about 1 hour. Heat oven to 375°. Shape dough into marble-sized balls and place about 2-inches apart on ungreased baking sheet. Bake 12 to 14 minutes. Makes about 4 dozen cookies.
In medium bowl, beat egg yolks. Add condensed milk and beat until well blended. Slowly add lime juice, mixing well (custard will thicken as you add lime juice). Pour immediately into a baked pie shell and top with meringue. Bake at 325° until meringue is browned, 8 to 10 minutes.
Cook cauliflower or broccoli as directed on package. Make white sauce of 1 tablespoon butter, flour and milk. Place vegetables and white sauce in buttered casserole. Melt 2 3/4 tablespoons butter with water and blend with stuffing mix. Place on top of vegetables. Bake, uncovered, at 350° for 30 minutes.
In large skillet, heat oil on medium-high heat. Saute garlic until golden. Add chicken strips and saute until white and almost completely done. Add broccoli and stir-fry until crisp-tender. Add tomatoes, basil, hot sauce, wine, chicken broth and margarine. Cook for 3 minutes until heated through. Toss cooked pasta with chicken mixture. Serves 6.
Brown and crumble meat; drain. Mix spaghetti sauce, water and salt together; microwave, covered, 5 to 6 minutes on High until hot. In a 7 x 12-inch glass baking dish, layer 1/3 sauce, 1/2 uncooked noodles and 1 cup cottage cheese. Repeat layers, ending with sauce. Sprinkle with Parmesan cheese. Cover tight with plastic wrap; microwave 30 to 35 minutes on High. Turn dish once after 15 minutes. Let stand 5 minutes before serving.
Mix all together. Let sit in refrigerator for a couple of hours. Serve with your favorite raw vegetables.
Drain peaches well. Overlap slices in 1 1/2-quart ring mold. Outline ring with quartered cherries. Dissolve gelatin in hot water. Add ginger ale. Spoon a little gelatin into mold around fruit. Chill. Chill remaining gelatin until thickened. Beat until fluffy with rotary beater. Chop remaining peaches; fold into gelatin with nuts. Turn into mold over clear layer. Chill until firm. Unmold on salad greens. Serve with mayo (optional). Can also be molded in oblong Pyrex dish. Cut into squares and use spatula to remove and turn over to see peaches and cherries.
Bake one pie crust. Bring to a boil, sugar, salt and water. Stir in the jello, cornstarch and cold water in hot mixture until it thickens. Cool. Pour some of the mixture in the bottom pie shell and then place the strawberries. Add remainder. Top with Cool Whip.
Combine all ingredients, except raisins. Bake in a greased 13 x 9-inch pan at 325° for 20 to 25 minutes, stirring occasionally. Stir in raisins.
Brown beef; add onions and cook until browned. Add all ingredients, except cheese and chips. Mix well and pour into baking dish. Cover with cheese and bake in 325° to 350° oven 35 minutes. Sprinkle chips over top and bake 10 minutes longer.
Allow loaf of	bread to thaw and roll into a rectangle shape about 1/4-inch thick. Layer cheese and meat, then spread drained salad pepper on	top. Roll bread up like a jelly roll. Brush beaten egg whites on top of loaf. Sprinkle seed on top. Bake at 350° for 30 minutes.
Prepare cauliflower and broccoli by cutting into bite-size. Add green onions. Toss. Combine remaining ingredients. Mix well and pour over vegetables. Toss gently. Cover and chill overnight.
Brown hamburg; saute onion and mix together. When hamburg is done, add cans of corn and kidney beans. Cook until everything is hot. Salt and pepper to taste. Serve with biscuits.
Mix together and pour into crust. Bake at 275° for 80 minutes.
Mix Kool-Aid, water, sugar and Sweet 'N Low in a gallon jar. Shake this up until all is mixed. Add pineapple juice and ginger ale. If time is permitting, place this in freezer all day to let chill. If not, add ice when serving.
Mix everything together and put in a buttered casserole dish (9 x 13-inches). You can add cheese on top. Bake at 400° for 40 minutes.
Drain juice from oranges and pineapple. Save 1 cup and mix with pudding and Tang. Add fruit and mix all together. Chill until serving.
Work with fingers until mealy. Roll into 6 or 7 logs. Put in wax paper or freezer for 2 to 3 days.
Heat oil in a large nonstick skillet, medium heat. Add apples and cook. Stir until golden, about 8 to 12 minutes. Stir in cider, lemon juice and cinnamon and bring to a boil. Makes 2 cups. Good with pancakes, waffles or with a main dish.
Combine dry cake mix and oats. Add butter and egg and stir until crumbly. Put 1/2 mixture into a greased 13 x 9 x 2-inch pan. Press down lightly. Spread filling over mixture in pan. Top with remaining mixture. Press down lightly. Bake at 375° for 22 to 26 minutes. Cool before cutting in squares.
Place all ingredients except chicken, butter, salt and pepper in baking dish or pan. Dip chicken in melted butter, salt and pepper to taste. Cover and bake in moderate oven (375°) for 1 hour and 15 minutes.
Cream the butter and sugar until light. Add eggs, one at a time, beating well after each addition. Sift flour with soda, salt and spices. Add alternately with buttermilk, beating smoothly. Stir in jam, nuts and raisins. Pour into four 9-inch layer pans, greased and lined with paper. Bake in preheated 325° oven about 35 minutes. Cool and spread Caramel Frosting between layers and on top of cake.
Mix all ingredients together into 2-quart casserole dish. Bake for 30 minutes at 375° until rice is cooked. Serve hot.
Mix together first 6 ingredients, then mix in crackers and margarine. Sprinkle a few crushed crackers on top of casserole. Bake about 30 minutes in 350° oven.
Lightly brown ground beef. Add chopped onion. Cook until tender, but not brown. Add whole kernel corn (drained), condensed cream of chicken soup, condensed cream of mushroom soup, dairy sour cream, chopped pimento, salt, monosodium glutamate and pepper. Mix well. Stir in medium noodles, cooked and drained. Pour in 2-quart casserole.
Sprinkle ladyfingers with Triple Sec or other orange liqueur; set aside remaining liqueur. Let ladyfingers absorb on cookie sheet.
While boiling link sausage, put rice into a large skillet with melted butter and brown. Add 2 cups water, tomatoes, barbecue sauce and jalapenos. Stir. Cover, bring to a boil, then simmer. When sausage is finished boiling, cut up and add to ingredients in skillet. Stir and continue to simmer (while stirring), approximately 60 minutes. (If need more water, add a little water from the boiled sausage in saucepan.) Serve when done!
Saute onion and bell pepper. Add soup and tomatoes; mix well. Season with garlic salt, pepper and chili powder. Add chicken to mixture. In casserole dish, alternate layer of chips, then put chicken mixture over the chips. Add cheese on top. Bake at 350° until cheese is melted.
Arrange steak in roaster or casserole large enough to hold them in a single layer (do not brown meat first). Cut potatoes, carrots, onions and celery in large chunks and layer on top of meat (as much as desired). Mix tomato sauce with water and sugar. Pour over meat and vegetables. Salt and pepper. Scatter tapioca on top. Can add beef bouillon cubes for flavor if you like. Seal roaster tightly in heavy foil. Bake at 325° for at least 2 hours. Do not open during recommended cooking time. When foil is removed, meat will be brown with gravy.
Steam broccoli and boil chicken. When done, remove chicken from bone. (May use boneless chicken.) Place in 9 x 13-inch dish and top with steamed broccoli. Pour 1 can of soup over broccoli. Top with cheeses and sprinkle Ritz crackers on top. Bake in a 350° oven for about 30 minutes (until cheese melts).
Saute celery, onion and garlic in oil and butter for about 5 minutes. Add prosciutto and vodka and cook over medium-low heat for 5 minutes longer. Add tomatoes, basil, parsley, oregano and pepper. Cook 10 more minutes. Add half and half and cook 5 minutes longer. Toss in cooked pasta and heat through for 5 minutes. Serves 4 to 6.
Get Boone to make you loaf of rye bread. Cut two pieces of the bread about 1/2 inch thick. Then go over to the toaster and put them in it. Toast to a light brown. Take them out and butter them (will be hot). Then take some ham and cheese or peanut butter and put them on. Let them melt together. Repeat if still hungry.
Preheat oven to 375 degrees. Coat a 9 x 13 inch baking dish with non-stick cooking spray. In a medium bowl combine 3/4 cup sugar, butter, flour, milk, baking powder, and salt; mix well. Pour batter into the prepared baking dish. In a medium bowl combine the blackberries and remaining 1/2 cup sugar. Mix well and spoon over the batter. Bake for 40 to 45 minutes or until bubbly and golden.
Put butter, onion, celery and garlic into 3-quart glass baking dish. Cook, uncovered, until crisp-tender, 2 1/2 to 3 1/2 minutes at High; stir after 1 minute. Sprinkle flour over vegetables and mix well. Add chicken broth, sugar, salt, pepper, basil, bay leaf and parsley; stir. Microwave, uncovered, 8 to 10 minutes at High or until thickened; stir occasionally.
Cut chicken in pieces; salt and pepper. Roll in flour. Put in ovenproof dish. Add water; cover and bake at 350° for 30 minutes.
Boil 3 minutes and cool the 6 cups of water and sugar. Mix orange juice, 12 ounces of water, frozen lemonade, 6 ounces water and pineapple juice. Crush ripe bananas. Semi freeze. Add vodka, if desired . To use as a punch, add 3 quarts of ginger ale when ready to serve.
Heat oven to 350°. Lightly grease cookie sheet. In large bowl, combine sugar, brown sugar, margarine, sour cream, vanilla and eggs. Blend well. Lightly spoon flour into measuring cup, leveling off. Add flour, soda and baking powder. Blend well. Gently stir in cranberries and nuts. Do not overmix. Drop by teaspoons, 2 inches apart onto cookie sheet. Bake 11 to 13 minutes or until golden brown. Immediately remove from cookie sheet and cool.
Combine bread crumbs, Parmesan cheese, garlic powder and salt. Dip fillet in egg white and place fillets, one at a time, in a bag with the herb mixture. Make sure each fillet is coated. Remove and arrange fillets in a baking dish. Bake in preheated 375° oven for about 15 minutes (until fish flakes easily) or in microwave on High for 4 to 5 minutes.
Preheat oven to 400°. Heat 1-inch salted water to boiling. Add broccoli. Cover and heat to boiling. Cook 10 to 12 minutes; drain. Place in an ungreased 1 1/2-quart casserole.