HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix in order given. Bake in 380° oven 25 to 30 minutes. (Line bottom of square pan with wax paper; grease pan.) After removing from oven, let stay in pan 5 minutes. Then cut in finger lengths. Turn over on board or wax paper. Remove wax paper from bottom and cool. Roll each piece in confectioners sugar.
Combine. Fold in egg whites gradually. Bake at 350° for 30 minutes. Top with whipped cream.
Note: The ingredients above will require a 5-quart oven Corning Ware casserole. When you get the hang of it you can use what suits you best.
Combine broccoli with onion and cook as directed on broccoli package. Drain. Combine vegetables with remaining ingredients. Pour mixture into greased 2-quart casserole. Bake at 350° for 30 minutes.
Melt butter in 1/2 cup boiling water. Add flour and dash of salt. Stir vigorously. Cook and stir until mixture forms a ball that doesn't separate. Remove from heat and cool. Add egg and beat vigorously until smooth. Stir in cheese.
Put croutons in a greased 9 x 13-inch pan. Cook sausage. Drain and sprinkle on top of croutons. Add the cheese over the sausage. Combine remaining ingredients and mix well. Pour over the cheese mixture in the pan. Refrigerate overnight. Bake at 300° for 1 1/2 hours.
Microwave cream cheese on High 30 seconds or until softened. Stir in soup until smooth. Add remaining ingredients. Microwave on High 4 minutes; stir once during heating. Serve over waffles. Garnish with chopped tomato. Makes 4 servings.
Place sliced strawberries in pie shell. Boil water, sugar, jello and cornstarch until thick. Cool for 20 minutes. After cooling, add Grand Marnier and mix well. Pour over berries and top with whipped cream.
Combine all ingredients, mixing well.	Roll into balls the size of walnut. Freeze. Before serving, place on cookie sheet still frozen. Bake 10 minutes at 350°.
Beat the egg whites. Boil the first 3 ingredients. Cook to soft ball stage. Pour mixture into beaten egg whites; mix until very stiff.
In saucepan just large enough to fit pears, mix sugar, water, cinnamon, cloves and orange peel. Bring to low boil for a few minutes; cool. Peel pears, leaving stems. Cut small bit off bottom so pears will stand upright. Leave them in a bowl, covered with mild salt water until ready to cook. Drain pears; place into syrup pan. Add Port; bring to gentle boil. Turn down to simmer. Cover; cook, occasionally spooning syrup over pears, until tender but not mushy (about 15 minutes). Serve each pear upright and spoon syrup over.
Melt margarine and cocoa over low heat. Cool; add eggs (well beaten) and sugar. Mix well. Stir in rest of ingredients. Bake in 13 x 9-inch pan at 325° for 35 minutes.
In bowl, stir together flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Combine eggs, milk and vanilla; add to dry ingredients and mix well. Knead gently on floured surface until smooth. (Or mix all of the above in a food processor.) Set aside 1/3 of the dough. On floured surface, roll remaining dough to 15 x 10-inch rectangle. Place on ungreased cookie sheet or pan. Spread each jam crosswise over 1/3 of the dough in pan. Roll remaining dough to 12 x 10-inch rectangle. Cut into 1/2-inch wide strips. Carefully form strips into lattice top diagonally over jam-topped dough. Bake in 400° oven for 20 to 25 minutes. Makes 40 bars.
Cream first 4 ingredients. Add eggs, one at a time; beat well. Stir in flour and peanuts. Bake at 350° for 25 to 30 minutes in greased 8 x 8 x 2-inch pan. Cool and sift confectioners sugar on top. Makes 2 1/2 dozen bars.
In saucepan, add butter, sugar, dates and eggs. Cook until melted; add vanilla. Pour over Rice Krispies and nuts. Let cool; roll into balls, then roll in confectioners sugar.
Crush graham crackers. Pour butter over crackers. Add Eagle Brand milk. Add pecans and coconut. Add chocolate chips (do not stir). Bake at 325° for 15 to 20 minutes or until coconut is brown.
Brown meat and drain. Add seasoning mix and simmer. Add sauce, beans and chillies. Grease a large oblong baking dish. Make first layer with three tortillas, half the meat sauce and half the cheese. Repeat and make the second layer. Bake at 350° for 35 to 40 minutes. Let stand 5 minutes before serving.
Blend first 9 ingredients, adjusting to your own taste. Slice off top of Hawaiian bread and hollow out the inside, reserving bread for dipping. Place the chicken-ham mixture inside the bread shell. Place 4 to 5 pineapple rings on top of the dip. Place cherries inside of pineapple rings. Place the top of bread you previously sliced off back in place, until ready to serve. Cut each of the buns in fourths. Place near dip for additional dipping.
Mix all these ingredients well and pour into an ungreased long pan . Bake at 350° until done. Leave in pan.
Preheat oven to 350°. Mix together first 3 ingredients and press into 9 x 13-inch pan. Mix together next 3 ingredients and beat hard for 3 to 5 minutes. Pour this mixture on top of crust layer in pan. Bake for 25 to 30 minutes.
Cover bottom of crust with ripe sliced peaches. Combine other ingredients and pour over peaches. Pat rim of pie crust with milk. Bake at 400° until crust is brown (about 19 minutes). Reduce heat to 300°. Bake until done, about 20 minutes.
Mix sugar, oil and eggs. Sift together flour, soda and salt. Fold in apples, nuts and vanilla. Cook at 325° (in long pan) for 1 1/2 hours. Great dessert with coffee.
Cook sausage in skillet, stirring to crumble. Drain well. Combine sausage, rice, apple, onion, celery, raisins, sugar, salt, allspice, cinnamon and pepper; spoon into buttered 2 qt. baking dish. Bake at 350 degrees for 25 minutes or until thoroughly heated. Makes 8 servings.
Put in layers in order the first 5 ingredients. Spread mayonnaise on top. Sprinkle with sugar, cheese and bacon chips. Chill and toss before serving. To keep salad from getting soggy, turn a saucer upside-down in bottom of salad bowl.
Brown hamburger. Mix in next 3 ingredients. Completely cover with biscuits. Put into oven and bake until biscuits are brown.
Slice, cut bread into 3/8-inch slices. Dip into egg and milk mixture, just long enough to wet the slices. Drain off excess milk then drop slices into deep cooking oil (340° to 350°) and fry until bread becomes slightly browned.
Mix together sugar, cinnamon and crumbs; combine with margarine. Mix well and press into 9 x 13-inch pan. Beat Dream Whip, pudding and milk until stiff; pour half over crumb mixture. Add bananas and pineapple. Top with remaining pudding mixture. Sprinkle with nuts, if desired. Refrigerate.
Mix butter, flour and nuts. Pat in 9 x 13-inch pan. Bake 15 to 20 minutes at 375°. Cool. Cream well the cream cheese and powdered sugar. Add 8 ounces of Cool Whip. Spread on cooled crust. Mix pudding with milk. Spread on top of cream cheese. Frost with Cool Whip and top with nuts. Chill and serve.
Mix ingredients. Put in casserole and top with noodles. Bake at 400° for 20 to 30 minutes until bubbly.
Mix in order and bake in greased pan at 350° for 1 hour or in gas oven for 1 1/2 hours.
Mix all except brown sugar and 2 cups water with mixer on low until moistened. Mix on high speed 2 minutes. Bring brown sugar and 2 cups water to boil in a small saucepan. Grease a 9 x 13-inch cake pan. Layer apples and raisins. Spread cake mix over apples and raisins. Pour sugar water mixture over cake batter. Bake at 350° for 40 to 50 minutes or until toothpick comes out dry.
Grind all vegetables in food chopper or processor. Mix with salt. Put in bag and hang on line overnight. Mix with vinegar, molasses or brown sugar, sugar, dry mustard and pickling spices tied in cheesecloth bag. Bring to boil and simmer for 25 to 30 minutes. Seal in sterile jars. Makes 20 to 22 pints.
Cream butter; add sugar. Add eggs, one at a time. Add vanilla and dry ingredients alternately with sour cream to which soda has been added. Pour into a 9 x 13-inch greased pan. Cover batter with pie filling and cut into batter with a knife. Bake at 325° for 45 to 50 minutes. Drizzle with powdered sugar glaze.
Mix Eagle Brand milk and lemon juice together until thickened. Add peaches and pineapple. Fold in Cool Whip last. Put in 2 graham cracker crusts. Chill several hours or overnight. May be frozen.
Cook ground chuck, onion and green pepper in microwave. Put meat mixture in a large skillet on medium-high heat and add kidney beans, hot sauce, tomato sauce, salt, black pepper and chili powder. Bring to a boil. Turn heat down and simmer until thick. Remove from heat and cool slightly. Mix with lettuce.
Open spinach box and cook (in box) in microwave for 4 minutes. Press out water. Blend the 3 cheeses and seasonings; set aside. Spray an 11 x 7-inch pan with a nonstick spray. Spoon about 1/2 cup pasta sauce in bottom of pan. Put in 3 noodles. Spoon about 1/2 of cheese mixture on noodles. Put drained spinach on cheese mixture. Spoon about 1/2 of pasta sauce on spinach. Add 3 more noodles, remaining cheese mixture and remaining pasta sauce. Cover and bake at 350° for 35 to 40 minutes, or until noodles pierce easily with fork. Uncover; top with Mozzarella cheese and bake another 5 minutes, or until cheese is melted. Let stand 10 minutes.
Boil chicken breast until tender. Cut into chunks; brown in vegetable oil. Add alfredo sauce and tomato sauce. Simmer a few minutes, then add mixture to cooked pasta. Stir until mixed well. Add salt, if desired.
Mix all ingredients together and pour into large deep casserole dish. Bake at 350° for 1 hour. Serves 8.
Press potatoes between paper towel to remove excess moisture. Grease a 9 x 13-inch pan. Place potatoes evenly in bottom. Bake 20 minutes in a 400° oven until brown around edges. Remove from oven; let stand until slightly cool (10 minutes). Reduce temperature to 350°. Layer ham and cheeses on top of the potatoes. Combine eggs and cream. Pour over mixture in pan. Bake, uncovered, about 25 minutes or until center sets. Let stand 5 minutes before serving. Makes 6 to 8 servings.
In 3-quart casserole, mix everything together and cover. Bake in 275° oven for 5 hours. It will cook by itself and be done in 5 hours. Serves 4.
Put 1 1/2 sticks margarine in a pan with sauerkraut and sprinkle on pepper. Cook 5 to 10 minutes. Add mushroom soup. Cook another 5 to 10 minutes. Cook noodles until soft. Drain and rinse in warm water. Add 1/4 stick margarine to warm noodles. Stir until melted. Add sauerkraut and soup mixture; serve immediately.
Cook spinach partially; drain. Mix with remaining ingredients. Refrigerate until cold. Form into patties. Put on greased pan. Bake for 1/2 hour at 350°.
Beat egg yolks; add melted butter and sugar. Fold in cottage cheese, sour cream and noodles. Fold in stiffly beaten egg whites. Place in a 2-quart buttered casserole and sprinkle top with crushed corn flakes. Dot generously with butter. Bake 45 minutes in 375° oven.
Melt butter in saucepan; blend in flour and seasonings. Add milk all at once; stir over medium heat until mixture thickens. Boil 1 minute and remove from heat; blend in mayonnaise, potatoes, beans, onion and all but 6 hot dog slices. Spoon into 2-quart casserole; top with buttered bread crumbs and extra hot dog slices. Bake at 350° for 40 to 45 minutes.
Fry bacon and put in a large bowl. Fry onion until soft; add to bacon. Fry ground beef or ground turkey; drain and discard fat. Add cooked meat to remaining ingredients and mix well. Bake at 350° for 30 minutes.
Beat the cream cheese and oleo until fluffy. Add banana and 1/2 box 10x sugar; mix well. Add chopped nuts and 1/2 box 10x sugar. Beat until smooth and cover completely cooled cake.
Chill Milnot 2 hours before whipping. Boil sugar and pineapple juice. Let cool. Mix with whipped Milnot. Pour over angel food cake crumbs. Add pineapple chunks and chill.
In an enameled or stainless steel saucepan, combine tomatoes with vinegar. Cover and cook until tomatoes are very soft, about 45 minutes, stirring occasionally. Puree briefly in batches in a blender or food processor. Tomatoes should be slightly chunky. Return pureed tomatoes to the saucepan and add chili peppers, green peppers and onions. Simmer until salsa thickens, about 1 hour. Add salt to taste.
Mix all ingredients together. Pour into baking dish. Bake 1 hour and 15 minutes until set. Bake at 325°, uncovered.
Mix together first four ingredients. Spoon 1/2 in greased 9 X 13 pan. Top with 1 c. cheese and 1 cup chips.
Beat egg yolk until light. Combine with milk. Mix in another bowl the flour, sugar, salt and baking powder. Sift twice. Stir into egg and milk mixture. Beat until smooth. Stir in cooking oil. Fold in stiffly beaten egg white. Cover and let stand 30 minutes. Peel, quarter and slice thin the apples. Stir into mixture. Drop from spoon into hot fat. Drain on soft paper. Serve hot with powdered sugar sprinkled on top.
In a large skillet, brown meat in oil over medium heat. Remove meat. Keep warm. Add onion to the drippings. Saute onion until tender, scraping the pan to loosen browned bits. Drain. Add the salt, browning sauce, if desired, pepper, 3/4 cup water and dried plums. Bring to a boil. Return meat to the pan. Reduce heat. Cover and simmer for 1 hour or until meat is tender. Remove meat. Keep warm. Skim fat from the pan. Combine the cornstarch and remaining water until smooth. Stir into pan drippings. Bring to a boil. Cook and stir for 2 minutes or until thickened. Serve with ribs and rice. Makes 4 servings.
In large mixer bowl, place instant pudding, sour cream and milk. Beat at low speed until thick and mixed. By hand, fold in whipped topping. In large serving bowl, layer 1/2 of cake pieces, 1/3 strawberries and 1/2 pudding mix. Repeat layers. Arrange strawberries on top.
Place cut up broccoli, cauliflower, mushrooms and scallions in large bowl. Combine sugar, oil, vinegar, celery seed, salt, paprika, minced onions and garlic powder in a jar. Shake until thoroughly mixed. Pour over vegetables. Marinate overnight.
Combine first six items. Shape into desired mold. Chill overnight. Roll in crushed pecans. Serve with crackers.
Place all ingredients in tea ball or cheesecloth bag. Add to French Herb Chicken as directed. Remove before serving.
Salt lightly, as soy sauce is salty. Shred 1/2 head of lettuce and put in last. Good served with crackers.
Cream butter and add sugar; beat until smooth. Add beaten egg yolks and mix well. Combine the dry ingredients and add to creamed mixture alternately with milk. Add vanilla and nuts; mix well. Fold in stiffly beaten egg whites. Bake in a greased and floured tube pan at 350° for 45 minutes or until done. Good with caramel frosting.
Saute raw noodles in butter in a saucepan until just golden. Add all other ingredients, except almonds. Cover; simmer until rice is done, about 30 minutes, adding a little more broth if necessary to keep rice moist. Turn into buttered casserole. Sprinkle with almonds. Bake, uncovered, at 325° for 30 minutes.
Cook water and sugar together about 3 minutes and pour over tea. Cover and let stand until morning. Remove the tea leaves and add the ReaLemon. Freeze in quart containers. Reconstitute 1 quart to 4 quarts water.
Put all ingredients, except vanilla, into a saucepan. Bring to a boil, stirring until blended. Simmer for 5 minutes. Cool and add vanilla. Use to make chocolate milk or anything you need chocolate syrup for.
Beat egg white. Add brown sugar. Dip pecans in mixture. Place on baking sheet. Bake about 30 minutes at 250°.
Dissolve yeast in warm water. Combine salt, sugar and milk; add eggs, shortening and yeast. Stir in flour (add more if needed). Let stand until double in bulk. Roll out; cut with doughnut cutter. Fry in deep, hot fat. If desired, make a confectioners glaze and spread over tops while very hot. "Holes" may be fried along with doughnuts. Makes 2 dozen.
Add cocoa, sugar, eggs, flour and vanilla to melted butter. Mix by spoon and pour into pie shell. Bake for 20 to 25 minutes at 350°. Pie will not look done. Cool for a few minutes and top with ice cream and fudge sauce.
Marinate the crabmeat in the lemon juice. Blend together the whipped cream, cream cheese, grated cheese, pinch of salt, mayonnaise, onion, chives and garlic powder. Fold in the crab (drained). Add the Tabasco sauce, Worcestershire sauce and A.1. sauce. Let stand 2 hours.
In casserole dish, put 1 pie crust in bottom. Mix mushroom soup, Veg-All, cooked potatoes and onions and sour cream; stir well. Pour in casserole dish. Take other pie crust and put on top. Take an egg, mix or stir well. Use a brush to spread over crust, then it will not burn. Bake at 350° for 45 minutes.
Cut bell peppers in half and discard seeds. Flatten halves with palm of your hand and place skin side up on a cookie sheet. Broil peppers until charred, then place in a Ziploc bag for 15 minutes. Peel peppers and slice into 1/2-inch strips. Place pepper strips in a bowl with remaining ingredients and mix. Serve at room temperature or store in refrigerator. Serve on individual plates on a bed of lettuce or as an hors d'oeuvre from the bowl with thin slices of French bread or crackers.
Beat eggs, pumpkin, sugar and lemon juice for 5 minutes. Add flour, baking powder, cinnamon, ginger, nutmeg and chopped nuts and mix thoroughly. Preheat oven to 350°.
Blend rhubarb, lemon juice and sugar in saucepan. Simmer until cooked and mushy. Remove from heat. Stir in jello for 2 minutes. Pour into jars. Refrigerate or freeze.
Set aside seasoning packet from noodle package. Crush noodles. Combine noodles and next 4 ingredients in a large bowl.
Thaw potatoes until crumbly. Mix with salt and pepper. Mix with other ingredients. Bake at 375° for 60 minutes.
Beat eggs; add sugar, oil and dry ingredients that have been sifted together. Pour into greased and floured 10-inch tube pan. Bake for 1 hour and 15 minutes at 325°.
Rub seasonings into chops. Saute 7 minutes each side. Meanwhile, bring juice and consomme to simmer. Add pork chops and bake, covered for 30 minutes at 325°.
Melt butter and marshmallows over low flame. Add vanilla and food color. Add corn flakes making sure they're well coated. Spoon on wax paper. Garnish with red hots.
Mix and bake at 350° for 1 hour. Makes 2 loaves.
Cream shortening and sugar. Beat in eggs. Add milk and vanilla. Beat well. Stir in flour and mix well. Drop by teaspoonfuls 2 1/2-inches apart on greased cookie sheets. Bake in a preheated 350° oven for 15 to 20 minutes.
Combine 2 tablespoons margarine, sugar, 1/2 cup brown sugar, 1/2 cup baking mix and 1/2 teaspoon cinnamon in mixer bowl. Add milk, eggs and almond extract; beat for 1 minute or until smooth. Pour into greased 10-inch pie plate. Spoon pie filling on top. Bake at 400° for 25 minutes. Combine remaining 1/2 cup margarine, 1/2 cup baking mix, 1/2 cup brown sugar and 1/2 teaspoon cinnamon in small bowl until crumbly. Sprinkle over pie. Bake for 10 minutes or until topping is lightly browned. Yield: 6 servings.
Mix salt and flour. Cream butter and sugar until light. Add 1 egg and beat. Add 1 egg yolk, lemon juice and vanilla; beat. Add flour and mix with a wooden spoon. Divide dough in fourths. Wrap in plastic and chill several hours.
Mix shortening and sugars together. Add vanilla to beaten eggs and mix into sugar mixture. Combine and sift together dry ingredients and add to mixture. Add chips and nuts and stir well. Drop onto ungreased cookie sheet. Bake at 375° for 8 to 10 minutes.
Heat oven to 300°. Grease 2-quart casserole. Heat 3 cups of milk and the molasses. Mix corn meal, sugar, salt, cinnamon and nutmeg. Gradually stir in hot milk mixture. Add butter. Cook over low heat, stirring constantly, about 10 minutes or until thickened. Pour into casserole. Pour 1 cup of milk over pudding; do not stir. Bake 3 hours. If desired, serve with cream, ice cream or whipped cream.
Rinse the chicken well. Mix vinegar and mustard together. Pour over the chicken. Rinse again in cool water. Place in Dutch oven; set aside.
Topping: Cook blueberries and water a little, then add flour and sugar. Cook until thick; cool.
Mix all ingredients together. May be colored to desired color by adding food coloring. Makes 5 quarts.
Cook ground beef, onion and garlic until beef is crumbly; drain fat. Mix in seasonings, tomato paste and hot water. Simmer 5 minutes.
Mix first 5 ingredients. Place about 2 tablespoons of mixture on wilted cabbage leaves and roll up. Place in Dutch oven. Pour soup over the rolls. Cover and cook on top of stove on low heat until tender. Add water, if needed.
Beat together ingredients. Pour into a 9 x 13-inch pan. Bake at 350° for 50 minutes. Cool.
Put 3 ounces of butter, some pepper, salt and grated nutmeg in the milk and bring to a boil. Pour in the semolina, whisking all the time, and cook for 3 to 4 minutes. Remove the saucepan from the heat, and, still whisking energetically, incorporate 4 ounces of the Parmesan and the beaten egg. Pour the mixture into a flat, buttered dish or tin in a layer about 1/2-inch deep. To make an even layer, dip the fingers in cold water and pat the semolina flat. When it is cold, cut into rounds with a cutter or a glass 2 1/2-inches in diameter or into squares with a knife. In either case, the utensil needs to be floured after each operation. Arrange the gnocchi, overlapping each other, in a buttered gratin dish. Sprinkle with the rest of the Parmesan and the rest of the butter (melted) and brown in the oven.
Mix first 4 ingredients (after thawing tangerine juice) together until thoroughly mixed. Add your choice of fruit to float on top.
Melt margarine at low temperature. Mix sugar and flour together and add to margarine. Mix at low speed or stir until smooth. Add eggs. Mix to keep smooth look. Add buttermilk and vanilla. Mix until smooth again. Pour into unbaked pie crust and start out baking at 425° for 5 minutes. Reduce to 400° and cook for 40 to 45 minutes until done. Test with toothpick.
Drain shrimp; pat dry. Toss with mixture of dry ingredients until well coated. Best if allowed to marinate overnight.
Mix jello and gelatine with boiling water; add strawberries and pineapple with juice to mixture and mix. Put 2 1/2 cups of mixture in shallow 9 x 13-inch pan and cool. Refrigerate until firm. Spread sour cream over firm mixture and then add remaining mixture and cool.
Beat eggs until light and frothy. Add melted butter and mix well. Mix in the molasses, corn syrup, salt and vanilla. Stir in pecans dredged in flour. Mix well. Pour into pie shell. Bake at 375° for 40 minutes or until filling sets.
Mix ingredients except peanut butter, oats and vanilla in large saucepan. Cook over medium heat for 1 or 2 minutes, just until smooth. Remove from heat; add peanut butter, oats and vanilla. Drop by teaspoons on wax paper. Let cool. Makes 3 dozen.
Mix all ingredients, but Crisco. Put out on floured surface. Roll with pie like dough to about 1/2-inch thick. Then cut in cube steak size, fry on top of stove until brown, using Crisco. Put in roaster pan. Making gravy with drippings, pour over steak and bake in 350° oven for 25 minutes. Do not have gravy too thick. Serve hot.
Combine ingredients in a bowl. Chill. Serve as an appetizer or cold soup. Serves 4.
Sift together flour, sugar, baking powder and baking soda, then add oil, eggs, vanilla, zucchini and walnuts. Put in loaf pan. Bake at 350° for 1 1/4 hours. Test.
Cream butter and sugar. Separate eggs. Add egg yolks one at a time, beat well. Add crushed vanilla wafers. In a separate bowl, beat egg whites until stiff. Then combine egg whites with the mix. Add coconut and nuts. Pour into greased and floured Bunt or tube pan. Bake in 350 degree oven for 1 1/2 hours or until toothpick comes out clean.
Dip bread in milk. Drain milk well. Mix with bread: 1 1/2 cans of salmon, eggs, cream and salt and pepper, using an electric mixer. Add shrimp to mixture. Pour half the mixture into a loaf pan. Add remaining half can of salmon and olives, then top with remaining mixture. Bake at 350° for 45 minutes. Let mousse cool in pan, then turn onto a serving platter and garnish with parsley and olives. Can be made ahead.
Make thick sauce with butter, flour and milk. Add salmon. Season to taste. Add cheese, cream and egg yolks. Mix well. Fold in stiffly beaten egg whites, then pour into souffle dish and bake in moderately hot oven (400°) for 25 to 35 minutes or until golden brown and well risen. Serve at once.