HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook and drain macaroni. Pour oleo over and stir to coat. Mix evaporated milk and cheese soup together. Beat eggs with fresh milk. In a large bowl, mix macaroni and cheese together. Next, add all together and stir well. Pour into crock-pot and cook for 3 hours on low. Sprinkle reserved cheese on top.
Pop the popcorn in a large brown paper bag. Add nuts. In a large bowl, add butter, sugar and molasses. Place in a microwave and cook on High for 2 minutes. Must be boiling. If not, cook in 30 second increments until boiling. Stir in soda. Stir well. Pour over popcorn. Shake well. Fold over top of bag and place in microwave on High for 1 minute. Take out and shake. Do 3 times. Pour in a large bowl.
Mix all ingredients well by hand. Pour into 2 unbaked pie shells. Bake 40 to 45 minutes at 325°. Makes two 10-inch pies.
Cream shortening, sugar and eggs. Add hot water with baking soda in it. Add vanilla, mashed bananas, salt and sifted flour. Pour into greased and floured pan. Bake about 45 minutes in a 375° oven.
Preheat oven to 375°. Pound breasts flat between layers of waxed paper. Combine bread crumbs and Parmesan in a flat dish. Dip breasts in olive oil and dredge through the cheese/crumb mixture. Place breasts in flat baking dish (put a little olive oil or spray Pam in bottom). Bake in a 375° oven for 15 minutes. Remove from oven and place 1 tablespoon pesto and 1 to 2 tablespoons tomato sauce on top of each breast. Cover each breast with a slice of Mozzarella cheese. Place breasts under broiler until cheese is bubbly and all is heated through, about 2 to 3 minutes. Serve with angel hair pasta and pesto sauce.
Cream butter,	sugar and flour together. Add eggs one at a time. Add corn syrup and vanilla.	Stir in pecans. Pour into unbaked pie shell. Bake 30 minutes (or until done) at 350°.
Combine grated raw potatoes, milk, sour cream or yogurt, salt, chives and butter or margarine; mix. Place in greased casserole. Sprinkle with paprika. Bake at 350° for 1 to 1 1/2 hours for 30 to 40 minutes.
Put all dry ingredients together, stir and add wet ingredients. Bake at 350° for 18 to 20 minutes.
In a large bowl, dissolve the yeast in warm water. When it is dissolved, add to it 1 cup flour, kelp, Italian herbs, oil, honey and molasses; beat well. Stir in the rest of the flour to make a stiff dough. Cover; let rise 30 minutes. Punch dough down. Spoon batter into greased muffin pans, filling 2/3 full. Bake at 375° for 10 to 15 minutes. Brush tops with melted butter if desired.
Cut broccoli or cauliflower in small pieces, using the buds and stems. add chopped onion, grated cheese and bacon. Mix dressing ingredients and mix together with other ingredients. Serves 8.
Put chicken broth in large pot. Add broccoli and onion (frozen broccoli can be used). Bring to a boil and simmer until vegetables are cooked.
Mix all together. Makes enough marinade for 1 1/2 to 2 pounds of beef.
In large pot, put potatoes in small amount of water with salt. Cook until potatoes can be mashed with water. Add all other ingredients, except crab meat and fresh milk. Salt and pepper to taste.
Make polenta by cooking cornmeal in water; salt to taste. Grease a 15 x 10-inch jelly roll pan. Spoon cooked polenta into pan. Cover with plastic wrap and refrigerate to cool and set firm, about 1 hour.
Combine crumbs and spices in bowl. Wash chicken and remove skin. Dip chicken pieces in yogurt or milk and then roll in seasoned crumbs. Place on ungreased baking sheet. Bake, uncovered, about 45 minutes at 350°.
Place 1 can of noodles in the bottom of a buttered casserole. Mix together remaining ingredients and pour over noodles in casserole. Top with other can of noodles. Shave 1 tablespoon of margarine over noodles. Bake at 350° for 1 hour.
Beat eggs lightly. Stir in cornmeal. Add corn, milk, butter, baking soda and salt. Place half of the mixture in well-greased casserole. Place chilies over mixture. Add remaining corn mixture and top with cheese. Bake 35 to 45 minutes at 350°.
Mix all ingredients and pour into two greased and floured 9-inch pie pans. Do not bake in a crust. Bake at 350° for 25 to 30 minutes.
Mix the cheese, onion and Miracle Whip together in small bowl. Spread on slices of party loaf. Place slices on cookie sheet. Put under broiler until starts to brown. Serve immediately.
Melt butter and saute onion. Add consomme, broth, and rice to onion mixture. Place in a 9x13 inch casserole dish. Add mushrooms to top. Cover and bake at 350 degrees for 1 hour.
Mix browned hamburger with soups and put into a casserole dish. Add a layer of cheese slices. Spread Tater Tots over the top and bake, covered, in a 325° to 350° oven for 30 to 45 minutes. Uncover near end of baking time to brown top of casserole if desired.
Fry hamburger, bacon and onion until hamburger is done. Add sugar and stir until melted. Add all remaining ingredients. Bake in large casserole dish for 1 hour at 350°.
Combine raisins, walnuts and 1/4 cup flour; toss well to coat and set aside. Cream shortening; gradually add sugar, beating well. Add eggs, beating well after each. Combine 1 1/4 cups flour, soda, salt and spices. Stir into creamed mixture; stir in oatmeal (dough will be stiff). Stir in raisin mixture and vanilla. Drop dough by rounded teaspoonful onto lightly greased cookie sheets. Bake at 350° for 12 to 15 minutes.
Broil chicken until tender; remove chicken from broth and debone. The remaining broth is for your dumplings. Mix flour, egg yolks, shortening, milk, broth and 1 teaspoon salt together. Mixture will be like a dough. Add additional water, if necessary. Add 1/2 stick of margarine to the remaining broth. Roll out the dumplings in flour; cut in strips. As you put the dumplings in the broth, pull them a little so that they won't be too thick. Add the deboned chicken. Cook for 20 to 25 minutes. Yum, yum!
Brown the first 5 ingredients together in a frying pan. Cut each roll triangle into thirds. Put filling on roll and fold in. Bake at 350° for 15 minutes or until golden. Serve warm.
Beat egg whites until stiff with sugar and baking powder. Add crackers and fold in gently. Add nuts. Pour into buttered 9-inch pie plate. Bake 25 minutes at 350°. Serve cold with ice cream or whipped topping.
Mix the first 3 ingredients well. Add nuts and coconut. Drop from spoon on cookie sheet; let harden. Melt in double boiler the chocolate chips and paraffin. Dip cold candy in this and put back on cookie sheet.
Cook and bone chicken. Cut into large pieces. Cut tortillas in 1-inch strips. Mix soups, milk, onion and salsa. Add 2 to 3 tablespoons of water or chicken stock. Place 1/2 tortilla strips on bottom of a 9 x 13-inch casserole dish. Cover with half the chicken and half the sauce. Repeat layers. Top with cheese. Refrigerate for 24 hours. Next day, bake at 300° for 1 to 1 1/2 hours. Serves 8.
Mix sugar and flour with about 3 tablespoons pineapple juice. Add pineapple chunks and cheese. Mix well and spoon into a greased 1-quart casserole dish. Sprinkle crumbs over top. Then pour melted butter over crumbs. Bake at 350° for 45 minutes.
In bowl, combine mayonnaise and sugar; add remaining ingredients. Spoon into shells; cover and refrigerate.
Cook sweet potatoes in salt water, mash. Add butter, sugar, salt, cinnamon, egg yolks, milk and lemon juice. Beat well. Beat egg whites until stiff peaks form and fold gently but thoroughly into mixture. Pour into unbaked crust. Bake 15 minutes at 400°. Reduce heat to 375° and bake 30 minutes.
Brown beef and onion; drain. Add next 6 ingredients and pour into a 2-quart casserole dish, coated with cooking spray. Separate biscuit dough into 10 biscuits, then partially separate each biscuit. Press 1 cube of cheese into each one and insert. Roll into cornmeal. Arrange around edge of hot meat mixture. Bake at 375° for 20 to 25 minutes or until biscuits are golden brown. Serves 6.
Sift flour, baking powder, sugar and salt into a large bowl. Put shortening into small skillet and	melt. Cool slightly. Beat egg until smooth; add milk, then add cooled shortening. Pour mixture into flour mixture. Stir only until dry ingredients are moistened. Line muffin tins with paper liners. Fill half with batter, add	a teaspoon of jelly, finish covering with batter. Bake for 25 minutes at 400°.
Spread beans on large plate or platter. Mix avocados and lemon juice. Spread over beans. Blend taco seasoning with sour cream. Spread over avocados. Top with green onions, tomatoes and cheese. Serve with chips.
Grate the zucchini into a bowl and drain thoroughly. Stir in the eggs, 3 tablespoons flour, Parmesan cheese, chives, parsley, pinch of garlic powder, salt and pepper. If mixture looks too liquid, add the 1 tablespoon flour. Drop batter in hot, oiled skillet as for small pancakes and cook until browned.
Make 3 cake layers, following the directions from Duncan Hines butter cake mix. Mix sugar, coconut and sour cream together. Let filling set at least overnight in refrigerator before cooking cake layers. Place filling between layers and all around cake. Keep in refrigerator.
Cook first 4 ingredients to make syrup. Add 3 tablespoons peach jello to hot syrup to dissolve. Cool syrup. Arrange peaches in pie shell. Pour over cooled syrup. Cover with whipped topping.
Cream shortening and sugar in large mixer bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Add flour alternately with milk, beating well after each addition. Stir in 1/2 teaspoon vanilla and 1 cup pecans. Fold in 4 ounces cherries. Pour into greased and floured tube pan. Bake at 300° for 2 hours. Cool in pan for several minutes. Invert onto serving plate. Beat cream cheese and margarine in mixer bowl until light. Add confectioners sugar and remaining 1 teaspoon vanilla; beat until fluffy. Fold in remaining cherries and 1/2 cup pecans. Spread over cake. Yield: 16 servings.
Spread refried beans or bean dip in 9 x 13-inch pan or casserole dish, followed by the next layer, avocado dip. Mix sour cream and mayonnaise and spread over beans and avocado mixture. Sprinkle on 1/2 of taco seasoning mix. Mix chopped green onions and chopped tomatoes and spread over other layers. Add to the mixture the sliced olives, followed with the shredded cheese; spread evenly over all layers along with the remaining taco seasoning mix.
Cream butter and sugars well. Add eggs and vanilla; blend well. Add oatmeal. Mix flour, baking powder and soda. Add to creamed mixture. Blend in cornflakes and coconut or chopped nuts. Drop by spoonful on greased cookie sheet. Bake at 350° for 12 to 15 minutes.
Prepare Jiffy mix and spread in a 9 x 13-inch pan. Bake for only 10 minutes and cool. Combine cream cheese, instant pudding and 2 cups milk and pineapple juice. Spread over cooled cake. Drop well drained pineapple over cream cheese mixture. Cover cake with whipped topping; garnish with nuts. Chill and keep refrigerated until ready to serve.
Mix well. Put in large greased muffin tin. Bake at 425° for 15 minutes. Makes 6.
In a skillet cook hamburger, onion and green pepper. Drain and combine with spaghetti and sauce in a large baking dish. Sprinkle with Parmesan cheese and garlic powder. Stir in cubes of Velveeta cheese. Bake at 350° for 30 minutes.
Mix flour with sugar. Mix cocoa with sugar and flour. Gradually add milk. Cook over moderate heat, stirring constantly, until mixture thickens and boils. Cook 2 minutes. Remove from heat. Add a small amount to slightly beaten egg yolks. Stir gradually into remaining hot mixture. Cook 1 minute, stirring constantly. Add vanilla. Cool slightly. Pour into baked pastry shell. Cool. Cover with meringue. Bake in moderate oven (350°) for 12 to 15 minutes.
In kettle, brown ground beef until slightly browned. Add remaining ingredients and mix well. Cover and simmer at least 1/2 hour on top of stove.
In large kettle, cook beef and onion. Add water, vegetables and potatoes. Cook to soften vegetables. Add tomatoes and paste. Put in desired seasonings. Simmer until all vegetables are done.
Wash mint well. Place with water into large saucepan. Bring slowly to a boil. Turn off heat and cover. Let steep about 7 to 10 minutes. Serve.
Mix eggs, salt, mustard and milk. Grease casserole. Put 1 layer of bread and 1 layer of cheese (3 times). Pour egg mixture over and refrigerate at least 24 hours. Bake at 350° for 45 minutes. (Round casserole is recommended.) Serves 6.
Boil the 3 to 4 potatoes in their own jackets. Cook until tender. Cool and peel. Mash with 1 stick butter. Add 1/2 cup brown sugar, cinnamon, vanilla and milk. Put half of mixture in buttered dish. Put large marshmallows over layer. Push down into mixture. Add the rest of mixture. Put marshmallows over top and push down. Put corn flake crumbs, ground faint, in food chopper. Add 1/4 cup brown sugar and sprinkle on top with butter. Bake at 375° until brown.
Beat all ingredients (except oil and garlic) until blended, then add oil gradually. Put in jar with garlic.
Beat egg. Add cooking oil and beat thoroughly. Add vinegar, salt and other seasonings. Baste chickens about every 5 minutes. Makes 10 halves.
Mix 2/3 carton Cool Whip with cream cheese, powdered sugar and peanut butter. Pour into a regular prebaked or graham cracker crust. Top with remaining Cool Whip. Refrigerate.
Cook pot roast of beef using 1 quart of water, large sliced onion, salt and pepper. Boil slowly on low heat until meat is well done. Remove meat and cook remaining vegetables in the broth, adding water to cover vegetables. Boil until all vegetables are well done. Serves 4 to 6.
In a hot skillet STIR-FRY the celery and onions, use a small amount of oil, stirring continuously on a high heat. Then cover and simmer approximately 5 minutes.
Clean and separate broccoli into bite size pieces. Cook bacon until crisp and crumble it. Chop onion, grate cheese and toss together. Add dressing and let stand before serving. Toss again, then serve.
Put in a 9 x 13-inch pan. Bake at 350° for 30 minutes. Stir after first 15 minutes. Cool. Put in bag for freezer.
Cook chicken. Roll chicken and cheese in crescent. Cook crescent as directed. Serve hot with mustard.
Preheat oven to 400°. Place margarine in medium size casserole dish and melt. Cook broccoli until tender. Mix together broccoli, egg, soup, mayonnaise, onion, cheese and 1/2 of crackers. Pour melted margarine over mixture; mix well. Pour into casserole dish. Cover with remaining cracker crumbs. Bake for 20 to 30 minutes, or until crackers brown well.
Beat butter until very fluffy. Add sugar; beat very well. Add vanilla and chocolate; beat well. Add eggs, one at a time; beat about 3 minutes after each addition. Add nuts. Pour into baked pie shell. Chill several hours before serving. Very rich pie.
Spray 9 x 12-inch casserole dish with vegetable cooking spray. Lay slices of bread in bottom. Spread crumbled sausage over bread. Beat eggs, mustard, milk and mushroom soup until well mixed. Pour over sausage and bread. Refrigerate overnight.
Beat eggs until fluffy. Add sugar and beat again. Add butter, then Karo syrup, salt and vanilla. Mix well. Add pecans and bake in pie shell at 350° until pie is set.
Drain clams; reserve liquid (if necessary add milk to make 3 tablespoons). Add to cream cheese and beat until smooth. Stir in remaining ingredients. Cover and chill at least 2 hours. Serve with chips or crackers.
Cook meat and onions and season to taste. Drain. Mix cornbread and muffin mixes together according to packages. Add cheese and corn. Add ground beef. Put in a 9 x 12 casserole dish and bake at 350° until toothpick inserted in middle comes out clean.
In a small bowl or a jar with tight-fitting lid, mix the first 9 ingredients. Layer onion and tomatoes in a shallow glass dish. Pour the marinade over; cover and refrigerate for several hours. Yields 12 servings.
Combine first 4 ingredients and boil 2 full minutes. Remove from heat and add remaining 3 ingredients.
Drain and mix all beas. Combine all other ingredients; mix well and add to beans; mix well.
In a large mixer bowl, beat sweetened condensed milk, egg, margarine and vanilla until blended. Combine dry ingredients. Add to egg mixture. Beat well. Beat an additional 1 minute at high speed. Stir in raisins. Cover and chill about 1 hour.
Set water for lasagne to boil. Preheat oven to 375°. Heat 1 tablespoon oil in large skillet and saute garlic. Add thawed spinach and let steam over low heat, covered, until limp. Add sprinkle of salt or soy sauce if desired. Set aside. Add remaining tablespoon oil in large skillet and saute onion, add squash and stir until slightly cooked.
Bring the sugar and water to a boil for 5 minutes. Soften the gelatin in the cold milk; stir until dissolved. Add the scalded milk to the gelatin mixture to dissolve. Add the sugar syrup, salt, eggs, vanilla, half and half and milk. Pour into a 1-gallon ice cream freezer. Use chipped ice and approximately 3 cups rock salt. Turn freezer until ice cream becomes stiff.
Allow cream cheese to come to room temperature. Shred beef into small pieces. (Set aside small amount to roll ball in.) Mix cheese, beef and onion until smooth. Shape into balls or rolls. Roll in remaining beef. Refrigerate. Set out a little before serving.
Spread approximately 1/2 teaspoon peanut butter between 2 crackers; make as many as you want. Put on cookie sheet. Freeze 1/2 hour. Melt chocolate in double boiler. Dip each in chocolate after you bring them out of the freezer. Place on wax paper. Let stand until hard.
In a large mixing bowl, combine all ingredients and blend well. Or mix in large sealed container. Shake well. Store in tightly covered container. Yields 3 1/2 cups (about fifteen 6 ounce servings).
Butter bread; cut into pieces. Mix rest of ingredients together. Place bread in casserole or souffle dish; pour mixture over bread. Refrigerate overnight. Bake 1 hour at 350°.
Start with cold oven. Do not preheat oven. Cream margarine, shortening and sugar together. Add eggs, one at a time, mixing thoroughly after each addition.
Separate and unroll breadsticks. Place 3 pepperoni slices in single layer over one-half of each breadstick.
Squeeze the juice of 2 tangerines to measure 1/2 cup. Peel remaining 3 tangerines, separate segments. Cut each segment in half, removing seeds. In a 3-quart saucepan bring cranberries, sugar and tangerine juice to a boil over high heat, stirring frequently. Reduce heat to low. Simmer, uncovered, until all cranberries pop. Spoon cranberry mixture into bowl and stir in tangerine segments. Cover and refrigerate at least 3 hours. Makes 4 cups.
Brown hamburger, onion and garlic. Drain off fat. Add tomatoes, enchilada sauce and olives. Bring to boil. Cover and reduce heat to simmer for 15 minutes. Cut 2 tortillas into quarters. Crisp the quarters and the remaining 6 tortillas in the oil over medium heat. Drain. Set aside the quartered tortillas and break up the remaining 6. Combine the cottage cheese, egg and cheese. Spread 1/3 of the meat mixture in a shallow baking dish. Top with 1/2 of the cheese mixture, then 1/2 of the broken tortillas. Repeat layers, ending with meat mixture. Place quartered tortillas on top. Bake for 30 minutes.
Cut the elephant into small, bite size pieces. This should take about 2 months. Add enough brown gravy to cover. Simmer over kerosene stove at 465° for about 4 weeks.
Cream margarine and cheese; add flour and pepper. Press through a cookie press, using small star blade. Bake at 300° for 20 minutes. Cut while hot and sprinkle with paprika.
Cook sugar, syrup and water to firm ball (245°). Remove and pour over corn. Stir well. Mold balls as quickly as possible.
Heat oil in large saucepan over medium-high heat. Add the garlic, celery, carrot, onion, fennel, and prosciutto; cook until the vegetables begin to soften; about 4 minutes. Add the tomatoes, broth, beans, and tubetti; bring to a boil and cook until pasta is tender, about 8 minutes. Remove from the heat and stir in the parsley, basil, salt and pepper. Sprinkle with parmesan if desired.
Dip each piece of chicken in rum, carefully rubbing each side in liquor. Coat each piece in light honey. Dredge lightly in flour. Brown in butter. Place chicken in buttered baking dish. Add brandy, wine and bay leaf. Cook chicken until tender at 350°. Add sour cream. Season to taste and heat. Sprinkle top with chopped almonds just before serving.
Grate and drain cucumber. Add to cream cheese that has been softened with a little mayonnaise. Season to taste. Mix coloring into all. Be sure not to get mixture too green.
Combine all ingredients, except popped corn, into a medium pan. Bring to a boil; boil 5 minutes. Pour over popped corn in a large roasting pan. Bake at 225° for 45 minutes, stirring 2 or 3 times. Cool; break into small pieces as it cools. Yields 6 quarts.
Crush crackers; mix with seasonings. Dip chicken in milk, then dredge or shake in crumb mixture. Let stand 15 minutes.
Heat oven to 350 degrees. Spray 13 x 9 pan with cooking spray. Spoon 1/3 of sauce on bottom of pan. Arrange ravioli on top, scatter spinach over layer of ravioli. Top with 1/2 c. cheese. Cover with another layer of ravioli. Top with sauce and remaining cheese. Cover with foil. Bake 25 minutes. Uncover, bake 5 - 10 minutes more or until bubbly.
First mix milk, sugar and jello thoroughly. Then add nuts and coconut. Form into egg shapes and chill. Melt milk chocolate in a double boiler and pour evenly over eggs. Refrigerate to harden.
Pour boiling water over oats; set aside. Mix butter and sugar until creamy. Add vanilla and eggs. Mix well; add dry ingredients and pour in pan. Bake at 350°.
Barely bring to a boil the sugar and white syrup. Add the peanut butter while still hot; beat until smooth. Add the vanilla. Stir in the corn flakes. Add a little melted butter while mixing. Put out by spoonfuls onto waxed paper; let cool.
Spread all slices of bread with butter, then spread whole wheat slices with Thousand Island dressing. Cover 1/3 of the area of whole wheat slices with lettuce, reserving a little. Remove egg yolks from whites and arrange yolk slices over center area of bread, reserving a little. Place 4 tomato slices over remaining area on bread. Season with salt and pepper. Using a small 3/4-inch plain or fluted rounded cookie cutter, cut out 6 holes from each slice of white bread. Place bread, buttered sides down, over filling and press together firmly. Cut each sandwich neatly in half to form "traffic lights." Chop the reserved lettuce and tomato and slice egg yolk; use to fill the relevant holes in sandwich. Garnish with a few green onion flowers. Makes 4.
Mix butter and margarine. Add the following in order: sugar, brown sugar, eggs, sifted flour, baking powder, baking soda, vanilla and nuts. Roll in wax paper; refrigerate for 24 hours. Slice and bake at 350° until set (10 to 15 minutes).
Mix onion, spinach, sour cream, mayonnaise, soup mix and water chestnuts together. Slice off top half of uncut loaf. Cut or tear out middle of bread and chop or tear into bite size pieces. Fill bread hollow with dip. Arrange bites of bread around bread bowl with dip.
Cook the noodles until tender, about 15 minutes in 1 1/2-quarts boiling water to which 1 1/2 teaspoons salt has been added. Lightly brown the onions in butter. Add the ground beef and cook slowly until brown. This will take about 10 minutes. Blend in the flour; add cooked noodles and Veg-All including the liquid. Add tomatoes, salt and pepper. Pour into a greased baking dish and bake at 350° for 20 to 30 minutes.
Mix Eagle Brand milk and pie filling. Fold into mixture pineapple, marshmallows, Cool Whip and pecans.
Heat cheese, tomatoes, chilies and onions until cheese is melted and mixture is hot. Serve warm with tortilla chips.
Spoon sauce into bottom of pan, enough to lightly cover bottom. Add a layer of noodles. Then add sauce on noodles, enough to lightly cover noodles. Then add cottage cheese, then Mozzarella cheese. Add another layer of noodles, sauce, cottage cheese and Mozzarella cheese. Bake at 350° for 30 minutes. Let it set 1 hour.
Let margarine soften to room temperature, then cut into flour. Add chopped nuts. Mixture will be "crumbly". Pat into a large baking dish or pan. Bake 15 minutes at 350°. Cool.