HumbleIntelligence/food-ner-1-Million huggingface dataset:
Add butter, sugar and marshmallows to potatoes while hot. Mix well until marshmallows melt. Add remaining ingredients. Cover souffle with additional marshmallows and melt and brown in oven at 400°.
Sift flour, spices, soda and salt in mixing bowl. Add oil nd half the milk; mix for one minute. Add remaining milk with eggs. Beat for four minutes. Add fig preserves, nuts and vanilla. Bake in tube pan for 1 hour at 325°.
Pour melted butter over cracker crumbs, saving 4 teaspoons to put on top of stuffed crabs. Add mayonnaise and other seasoning, then mix in crabmeat with fork to keep from breaking up. Fill 6 large backs (or use small baking cups) generously, then sprinkle with cracker crumbs, pouring remaining butter on top. Bake in 400° oven for 30 minutes. Serve hot.
Mix all ingredients in a saucepan. Boil, stirring constantly, until all liquids are gone. Put on a flat pan and bake 1 hour, stirring every 15 minutes.
Mix all ingredients together; place in a greased casserole and bake in moderate oven (350°) for about 40 minutes. Check for doneness at 35 minutes as ovens vary. Serves six amply.
Beat egg yolks and whites separately. Combine all ingredients except egg whites. Fold egg whites in. Bake slowly for 35 minutes at 350.
Prepare rice as directed. Cool in refrigerator. Add drained chestnuts, artichokes and other ingredients. Mix mayonnaise with liquid from artichokes, add to other and toss. Chill, let stand at room temperature 1 hour before serving.
Combine water, preserves, Nestea and lemon juice in 1-quart pitcher. Stir to dissolve. Strain, if desired. Garnish with strawberries or lemon slices. Yields 2 servings.
Dissolve yeast in 2 cups warm water. Add 1 tablespoon sugar and let set 10 minutes. Mix milk, sugar and salt. Cool to lukewarm. Add milk mixture to yeast mixture and add melted shortening. Add flour and mix well, then let set for 30 minutes.
Cook spaghetti per package directions and drain. Stir in margarine, Parmesan cheese and eggs. Form spaghetti mixture into a "crust" by lining a 9 x 13-inch pan.
Melt 1 stick margarine. Combine with cracker crumbs and press into 13 x 9 x 2-inch pan (I use glass).
Dissolve yeast in warm water. Mix dry ingredients. Cut in Crisco. Add yeast and buttermilk to make soft dough. This does not need to rise before baking. Will keep in fridge up to 2 weeks. Bake at 450°.
Brown bread crumbs, margarine and onions. Heat tomatoes and sugar. Put a layer of bread crumbs mix and layer tomatoes until all is used. Bake 30 minutes at 350°.
Saute ground beef until browned, stirring to crumble; drain off pan drippings. Stir in barbecue sauce, onions and brown sugar. Place each biscuit in a greased muffin cup, pressing to cover bottom and sides. Spoon meat mixture into cups and sprinkle with cheese. Bake at 400° for 10 to 12 minutes or until golden brown. Yield: 12 servings.
Mix together; top with bread crumbs and butter. Bake at 350° for 20 minutes.
Brown meat. Drain off fat. Add onions and cook until tender. Add other ingredients. Simmer covered about 2 hours, stirring occasionally. Serves 6.
Mix flour, cocoa, and sugar. Add milk, water, and cook until thick. Stir constantly. Stir in butter. Delicious with biscuits.
Mix all together. Be sure it is not dry. Should be soupy. Pour into a 9 x 13-inch pan and bake at 400° until set. Serves 12.
Grease 2 baking sheets (12 x 15 1/2-inch or larger). Place sugar, corn syrup and water in a 3-quart ovenproof bowl. Microwave on High for 8 to 10 minutes. When soft ball stage is reached, stirring occasionally, stir in peanuts (syrup forms a soft ball when dropped in cold water and flattens upon removal). Cook on 80% power for 10 to 12 minutes until hard stage is reached (syrup separates into threads which are hard and brittle). Stir in butter and baking soda. Pour in pan. Spread 1/4 inch thick. Cool. Break into pieces.
Buy 1/2 pound of ham, sliced a little thicker. Stack and chop finely. Beat cream cheese and mayonnaise until smooth. Stir in remaining ingredients, except nuts. Cover and chill for several hours. Form into a ball and roll in nuts to coat. Serve with crackers. Serves 6.
Boil sweet potatoes in water to cover over until soft. Remove, cool and peel skin off. Slice in 1/4 inch slices and brown on each side in butter or oil in frying pan at medium heat. Drain on paper towels and sprinkle with sugar while still hot. Makes approximately six servings.
Saute onion in butter or margarine in a Dutch oven until tender. Add soup, cheese and garlic powder. Stir until cheese melts. Add mushrooms and next three ingredients. Gently stir in pimientos. Spoon into a lightly greased 12 x 8 x 2-inch baking dish. Cover and chill in refrigerator 8 hours.
Brown the beef and onions. Add all the chopped vegetables and tomatoes; bring to a boil. Add the barley, water and all spices. Simmer for 1 hour.
Drain pineapple; reserve syrup. Mix syrup, egg, flour, sugar and lemon juice. Cook until thickened. Cool completely. Mix cooked macaroni, oranges, marshmallows and custard. Chill and add bananas when serving.
Heat oven to 350°. Grease 2-quart casserole. Put sour cream, cream cheese, eggs, sugar and vanilla into large bowl. Beat until smooth. Fold in noodles and raisins. Bake 30 minutes. Turn oven up to 400° and bake 15 minutes. Let stand 10 minutes.
Brown hamburger with some onion. Slice a layer of potatoes into a good sized casserole, then a layer of carrots on the top of potatoes. Then add the browned hamburger and onion. Add another layer of potatoes. Empty can of soup and milk; pour over mixture. Bake at 350° for 1 hour or until tender.
Shred shrimp. Mix all ingredients and chill overnight. Serve with rye crackers.
Mix ingredients together in crock-pot except sausage. Add sausage links, cut into 1 1/2-inch pieces. Add enough water to cover sausage. Cook on low heat for 4 to 5 hours.
Cream butter and sugar together. Add eggs and beat well. Add mashed bananas, flour, soda, vanilla and nuts. Pour dough in loaf pan sprayed with Pam. Bake 1 hour at 300° until brown. (This is the best I have ever had.)
Mix all dry ingredients, then add egg, milk and butter. Bake at 350° for 15 to 20 minutes.
Dissolve raspberry Jell-O in 1 cup boiling water. Stir in cranberry sauce. Pour into 9 x 9 x 2-inch Pyrex baking pan. Chill until almost firm.
Combine sugar and flour; set aside. Bring the next 3 ingredients to a boil and then let cool. Mix all the ingredients together. Pour in a 9 x 13-inch pan. Top cake with marshmallows after cake is done. Bake 35 to 45 minutes at 350°. Ice cake while warm.
Layer in a large salad bowl. (Can prepare enough of each ingredient to layer twice.) Cover and place in refrigerator at least 2 hours before serving.
Saute chopped onions. Slice squash thin. Combine all ingredients together, except bread crumbs. Pour mixture into a buttered baking dish. Sprinkle bread crumbs on top. Bake at 350° for 40 minutes.
Boil together the milk, sugar, corn syrup and chocolate. Stir as little as possible until it makes a ball when dropped in cold water. Add the butter. Cool the mixture and beat until thick. Add nuts and vanilla and turn out on buttered pan. When cool, cut into squares.
Mix butter, sugar, egg, honey and flavoring thoroughly. Blend flour, soda and salt; stir in. Chill dough in refrigerator at least 1 hour. Roll dough to 1/4-inch thickness. Cut into desired shapes. Place 1 inch apart on lightly greased baking sheet. Bake at 375° for 8 to 10 minutes. Cool, ice and decorate. Makes about 5 dozen cookies.
Put all ingredients into a blender or food processor. Pulse a few times to break up chunks of cream cheese. Pour into an ice cream freezer and process until frozen.
Mix and sift flour and salt. Add cocoa and sift together twice. Cream shortening and sugar. Add eggs and vanilla. Gradually add flour and cocoa mixture. Add pecans. Turn into greased shallow pan. Bake 30 minutes in a 350° oven. Cut into squares before removing from pan and sprinkle with powdered sugar. Place in a cookie jar or covered dish immediately.
Mix all ingredients. Put in casserole dish. Top with brown sugar, butter slices, coconut (1 cup) and 1/2 cup nuts. Bake at 350° for 20 minutes. Add 1 cup miniature marshmallows to top and return to oven until marshmallows are melted and lightly browned.
Chop tomatoes, pepper, onions and celery; put in large pot with other ingredients. Boil at least 1 1/2 hours. Put in jars and seal.
Combine melted margarine and sugar. Blend in crumbs. Press evenly into pie pan. Chill. For a chocolate crust, chocolate cookie crumbs may be substituted for the graham cracker crumbs. Makes 1 pie shell.
Mix all ingredients well. Bake at 350° in a well-greased oblong dish for 45 minutes to 1 hour until gingerbread springs back at touch.
Drain peas and artichoke hearts. Cut artichokes into quarters. Marinate peas, artichoke hearts and celery in salad dressing overnight. Before serving, add tomatoes. Serves 6 to 8.
In a large pot, put 2 cans of tomato puree and a 1/2 can of water. Keep the 1/4 cup puree for the meat balls. Bring the puree to a boil and add the sugar. (This cuts the acid in the tomatoes.) Now put the gas on simmer very low and add 1 or 2 tablespoons of basil. Put a little oil in frypan to brown sausage. Prick the sausage before you fry to release some of the fat in sausage. Once brown, put in the pot of sauce.
Heat barbecue on medium-high heat. Sprinkle eggplant slices generously with salt and let stand 5 minutes. Pat dry. Combine oil, garlic and chopped basil in small bowl; season with salt and pepper. Brush eggplant slices, bread and tomato slices with garlic oil. Grill eggplant until very tender and slightly charred, turning frequently, about 7 minutes per side. Arrange bread and tomatoes on barbecue during last 3 minutes of eggplant-grilling time and cook until bread is golden and tomatoes begin to soften (less than 1 minute per side). Transfer 2 slices of bread to a plate. Top the remaining 2 slices with eggplant, cheese, tomato slices and whole basil leaves, divided evenly. Season with salt and pepper. Cover grill until cheese melts, about 1 minute. Transfer sandwiches to plates. Top with second bread slices. Garnish with basil sprigs and serve. Makes 2 servings.
Melt chips in double boiler. Remove from heat. In a large bowl combine shortening, sugar and egg. Beat until creamy. Mix in corn syrup, peppermint and melted chocolate. Blend in flour. Shape in balls using 1 tablespoon of dough. Roll in sugar. Place on ungreased cookie sheet. Bake at 350° for 12 to 15 minutes.
Chop cabbage in pieces; place in bottom of greased baking dish. Brown meat and onion. Pour off fat and stir in raw rice. Put mixture on top of cabbage and cover with tomato juice or soup and water. Salt and pepper to taste. Bake in preheated oven (350°) for at least 1 hour. Watch that it doesn't get too dry.
Combine flour and water until smooth. Heat evaporated skim milk in small saucepan. Add flour and water. Stir until thickened. Add thickened mixture to recipe calling for condensed canned soup.
Have ingredients at room temperature. Mix well until well blended. Drop on ungreased cookie sheets by a teaspoon. Flatten with a fork, leaving indentations. Bake at 350° for about 12 minutes or until lightly browned. Makes about 6 dozen.
Dice 4 slices of bread and place in 9 x 13 greased dish. Spread the first 5 ingredients that have been mixed together over the diced bread. Remove crust from remaining bread and place bread over top of the mixture. Beat eggs and pour in milk. Pour over crab mixture and press down lightly with spoon. Refrigerate overnight. Bake 15 minutes at 325°. Remove from oven. Spoon soup over top and sprinkle with cheese and paprika on top. Bake for 1 hour more.
Dissolve yeast in warm water. Add other ingredients and knead a little. Roll about 1/4-inch thick. Cut as biscuits; brush both sides with butter. Let rise 1 hour, then bake at 400°.
Mix eggs, softened cream cheese, salt and pepper (a dash), crumbled cooked crispy bacon, ham, green onions, cheese and milk together well. Cook until done but not dry (real moist). I use microwave on Medium and stir in between time until done. Do not overcook. Fill each tortilla shell with egg mixture. Serve warm with salsa and chips or jellies. For decoration you can arrange roll-ups in a circle to make a wreath with salsa bowl or jelly bowl in the middle.
Mix thoroughly, except bacon and tomato sauce. Put into loaf pan, cover with bacon. Pour the tomato sauce over all. Bake at 350° for 1 hour.
Drain juice into measuring cup. Mix cake mix according to package directions, except use pineapple juice for liquid and substitute milk for rest of water. Add crushed pineapple and bake according to directions on box.
Wrap tortillas in foil. Heat in 350° oven for 10 or 15 minutes until softened.
Melt oleo in casserole. Mix together flour, sugar, milk, baking powder and salt. Pour over oleo. Add fruit. Bake at 350° for 40 minutes.
Mix sugar, butter (melted), beaten eggs, evaporated milk and browning until dissolved. Add flour, baking powder, raisins, currants, minced meat, wine and Stout; mix well. Add salt to taste. Pour into greased baking loaf pan. Bake at 300° for 1 1/2 hours, until inserted knife comes out clean.
Drain all fruit well and combine with coconut and nuts. Sprinkle dry pudding mix over fruit and fold in. Add Cool Whip and fold again. Refrigerate for 2 hours before serving.
Beat shortening, 1/3 cup sugar and 2 egg yolks. Add sifted flour. Stir until thoroughly blended. Spread mixture in bottom of ungreased 13 x 9-inch baking dish. Bake 15 minutes at 350°. Remove from oven and spread evenly with 1 cup preserves. Stiffly beat two egg whites then gradually add 1/2 cup sugar. Fold in 1 cup nuts.
Soften the unflavored gelatin in 1/4 cup cold water. Combine the chocolate and water; stir over low heat until blended. Remove from heat. Add gelatin until dissolved. Beat 3 egg yolks with 1/2 cup sugar until light. Add chocolate mixture, dash of salt and the vanilla. Cool. Beat 3 egg whites. Add 1/2 cup sugar. Fold into chocolate mixture. Pour into baked pastry shell. Chill until firm. Garnish with whipped cream and chocolate curls.
Cut peeled eggs lengthwise in half. Slip out yolks. Mash with fork. Mix in seasonings, mustard, Miracle Whip and relish. Fill whites with egg yolk mixture, heaping it up lightly.
Take two pieces of fresh loaf bread. Spread with regular mayonnaise liberally, but not excessive, on one side of each piece of bread. Gather a fresh tomato from the garden in season, remove peel and radially slice, beginning from the bottom side, in slices approximately 3/8-inch thick. Cover one piece of bread, mayonnaise side, with tomato slice or slices being careful to remove any hard spots that may exist in tomato. Apply salt and pepper to tomato slices to suit individual taste.
Cream together shortening and sugar. Blend in the egg until fluffy. Stir in milk. Add dry ingredients to sugar mixture. Stir in vanilla. Drop by teaspoon onto greased cookie sheet. Bake at 350° for 6 to 8 minutes.
Beat cream cheese and sugar until smooth. Add pie filling, cinnamon and ginger, beating well. Cover and chill for 8 hours. Serve with gingersnaps, apples or pear slices.
Combine Campers Mix and sugar. Add eggs and milk. Stir until blended. Pour batter onto hot, lightly greased griddle.
Cream butter, Crisco and sugar until sugar dissolves. Add beaten eggs. Sift together flour and baking powder. Add flour mixture and milk alternately to sugar mixture. Add vanilla. Pour into greased and floured tube pan. Place in cold oven. Bake at 325° for 1 1/2 hours.
Combine crumbs, 1/4 cup sugar and margarine. Press in pan (9-inch) and 1-inch up the sides. Combine cottage cheese and Egg Beaters until smooth. Combine with rest of ingredients with mixer. Pour into pan. Bake 1 hour and 15 minutes or until set. Cool in oven for 1 hour with door ajar. Chill at least 2 hours. Garnish with lemon slices if desired. Top with fruit. One-half fat per serving; 145 calories.
Prepare bite-size pieces of cauliflower. Add peas (cooked and cooled). Add onion.
Bake in 3 large or 4 small layers. Spread with Caramel Icing.
Preheat oven to 350°. Generously grease two round cake pans.
Mix first three ingredients thoroughly. Refrigerate until completely chilled or overnight. Cut pastry in half and knead several times, then roll into oblong shape.
Saute garlic and onion until golden brown. Add the beaten egg; stir, then add the cooked rice and put in the soy sauce and bacon. Cook until it blends mixture together.
Using cold water (about 40°) is a must. This keeps the batter from becoming sticky. When you add the flour, whisk quickly just to mix it in evenly. Sticky batter results in oily tempura.
Mix all ingredients. Heat. Wonderful. I put in a crock-pot and when ready to eat, it is ready. Good with Mexican cornbread. So good - so easy!
Boil chicken in water for 12 minutes. Add 1/2 spices and 1/2 sauce.	Cook 15 minutes; drain water. Add more spices and sauce. Cover chicken. Let cool	for 15 minutes. Cook chicken on grill about 10 minutes each side. Add any barbecue sauce. Grill 10 more minutes.
Cook meat and onion until brown; drain fat. Remove from heat. Stir in the sauce, olives, basil and oregano. Cut a thin slice from top of each roll. Hollow out bottom of roll to within 1/2-inch of edges. Sprinkle about 3 tablespoons cheese into each roll bottom. Spoon meat mixture over each. Sprinkle with remaining cheese. Replace roll tops. Wrap individually in foil and refrigerate or freeze.
Cook broccoli; drain. Cook Rice-A-Roni mix as directed, adding onion and celery to mixture as cooking. When done, mix broccoli, Rice-A-Roni, soup (undiluted) and cheese together. Sprinkle cornbread crumbs or Progresso bread crumbs on top. Bake at 350° for 30 minutes, or until bread crumbs are brown.
In covered skillet, over medium heat, cook sausage in 2 tablespoons water for 5 minutes, uncovered. Cook until sausage is brown. Add green peppers, onions and garlic to sausage. Cook until peppers are tender-crisp. Stir frequently. Spoon off fat. Stir in soup, 1 cup of water and vinegar. Reduce heat to low. Cover and simmer for 10 minutes or longer.
Cook noodles for 12 to 14 minutes; drain and set aside. Melt butter or margarine in skillet; add other ingredients. Mix together until hot. Pour over noodles; toss until the noodles are mixed well. Makes approximately 4 servings.
Heat oil in large kettle. Add next 4 ingredients until tender but not browned. Add rest of ingredients and cook until macaroni is done. When eating you can top your serving with grated Parmesan cheese.
Mix well. Put in buttered dish and bake at 325° for 45 minutes.
Boil water, sugar, cloves, and cinnamon for 15 minutes. Remove from heat, add tea, cover and let stand for 3 minutes. Strain. Add strained lemon and orange juice, water, and sugar. Put back on heat and turn to medium heat. Lower heat to where the tea stays warm but never boils. Keep warm for 2 hours, and it doesn't ruin.
About 1 hour 20 minutes before serving, start heating oven to 375°. Butter 8 (6-ounce) custard cups. Beat eggs slightly; add milk and melted butter. Beat until blended, then beat in flour and salt. Pour batter into custard cups to within 1/4-inch of top.
Boil together sugar and milk 3 minutes only. Then pour over crumbled crackers, peanut butter, nuts and vanilla. Mix well and drop by teaspoon on waxed paper.
Mix first 7 ingredients; pour into buttered casserole dish. Bake at 400° for 20 minutes. Mix last 4 ingredients; spread over top of potatoes. Bake 10 minutes more.
Combine chocolate chips and nuts. Sprinkle over baked crust. Combine caramel ice cream topping with flour. Mix well and pour over chips and nuts. Press remaining crumbs on top. Bake 15 to 20 minutes at 350°. Chill before cutting.
Brown ground beef; drain. Stir in chili seasoning mix, stewed tomatoes and kidney beans. Cook 5 to 10 minutes. Arrange 8 burrito-size flour tortillas in a circle on a large pizza pan, overlapping edges. Spoon beef mixture onto tortillas. Top with 2 cups shredded Cheddar cheese and black olives. Bake at 350° for 25 to 30 minutes.
In 5-quart Dutch oven over medium-high heat, add salad oil and cook carrots, celery and onions until lightly browned, about 10 minutes. With slotted spoon remove vegetables to a bowl. In same Dutch oven heat chicken, parsley sprigs, bay leaf, chicken flavored bouillon, salt and six cups of water to boiling (high heat). Reduce heat to low, cover and simmer for about 20 minutes or until juices run clear when chicken pieces are pierced with a knife. With slotted spoon remove chicken to another bowl and refrigerate until easy to handle, about 15 minutes. Discard bones from chicken and cut into bite sized pieces. While chicken is cooling, add vegetables and rice to broth in Dutch oven, over high heat bring to a boil and reduce heat to low, cover and simmer for 30 minutes or until rice and vegetables are tender. Add chicken to Dutch oven and return to boiling. Discard bay leaf and parsley sprigs.
Place flour, salt, soda, cinnamon and sugar in mixing bowl. Add eggs and oil; beat until smooth. Add apricots and mix thoroughly. Add nuts and stir in. Prepare 2 (9 x 5 x 2 3/4-inch) loaf pans by lightly greasing with oil and coating with flour. Divide batter evenly in the two pans. Bake at 325° for 1 hour and 15 minutes or until done. Let cake cool 5 minutes. Remove from pan and place on cake rack to cool. Makes 2 loaves. This cake may be baked in a 9 or 10-inch tube pan. Increase baking time to about 2 hours or until done.
Sprinkle yeast over warm water and stir to dissolve. Stir in remaining ingredients. Beat until well blended. This makes a stiff batter. Pour into 3 greased loaf pan (foil pans). Cover and let rise in a warm place about 1 hour. Bake at 375° about 35 minutes. May use for sandwich bread or toast and butter.
Combine ground beef, cracker crumbs, onion, milk, egg, salt and ginger in a large bowl and mix well. Shape into tablespoon size balls.
Mix butter, sugar and eggs. Add sifted dry ingredients. Mix well. Add mashed bananas. Bake at 325° in 2 loaf pans 1 hour.
Dredge fruits and nuts with 1/2 cup flour. Set aside. Cream shortening. Add sugar. Cream until fluffy. Add Karo syrup to mixture and mix well. Add 1 cup dry ingredients and beat well. Add eggs. Beat well. Add orange juice and mix well. Add fruit mixture, folding in remaining dry ingredients. Bake in a tube pan greased and lined with brown paper bag. Bake 4 to 5 hours at 250°. Add a small pan of water in lower shelf of oven the last hour of baking. May decorate cake with fruit and nuts before baking.
Mix all ingredients together. Chill before serving. Serve with warm tortilla chips. Refrigerate unused portion.
Saute margarine, celery and onions. Pare and boil potatoes in salted water. When done, prepare for mashed potatoes. Mix into potatoes the slightly beaten egg, the bread slices, onions and celery. Season with salt and pepper. Put in a greased baking dish. Set oven to 350°. Bake 1 hour. Cover first half hour and uncover for remaining half hour.
Mix all ingredients. Drop by spoonful onto greased cookie sheet. Bake at 375° for 12 to 14 minutes.
In one bowl, place the first 4 ingredients and set aside. In another bowl, mix together the remaining ingredients. Pour flour mixture into an 8 x 12-inch baking dish. Spoon cherry mixture carefully over flour mixture (do not stir). Bake 45 minutes at 350°. Cherries go to the bottom and crust will be golden brown when done. Never double this recipe.
Beat egg, combine with dry ingredients stirring until smooth. Stir in rhubarb. Place filling in bottom crust; cover with top and bake at 375° for 35 minutes.
Mix together and place in buttered casserole dish. Top with 2 cups of crushed cornflakes mixed with 1/4 cup melted oleo. Bake at 350° for 45 minutes to 1 hour.