HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook macaroni in salted water until tender. Drain in colander and turn into 2-quart casserole. Add soup, milk, onion, green pepper, salt, pepper and tuna. Stir in 1/2 cup cheese. Stir all ingredients together. Sprinkle remaining cheese on top. Bake at 350° for 20 to 25 minutes or until bubbly.
Mix all ingredients together, one at a time. Roll into balls. Place on greased cookie sheet. Bake at 375° until brown. Will make 25 to 30 balls.
In a large baking dish, melt butter. Layer chicken and sliced boiled eggs. Mix cream of chicken soup and chicken broth together. Pour over chicken.
Soften cream cheese. Beat with mixer. Add next three ingredients and beat until fluffy. Put a vanilla wafer in bottom of each cupcake liner. Fill halfway with filling. Bake at 350° for 15 to 20 minutes. Cool to room temperature. Top with cherry, blueberry or any other pie filling.
Combine all ingredients and mix thoroughly. Pour into 13 x 9-inch greased pan with waxed paper lined bottom. Bake 35 minutes at 350°. Turn out on waxed paper. Cool. Cut into bars and roll in powdered sugar.
Spray a 9 x 13-inch baking dish with Pam. Line pan with bread. Add meat and cheese (in layers). Mix eggs, milk and remaining ingredients in separate bowl; pour over mixture. Cover with more cheese (if desired). Bake at 350° for 30 to 40 minutes. (Can be prepared the night before.)
Cook and stir until smooth. Tint with coloring to make small amounts of different colors. Baby food jars are ideal to store paint in.
Cream butter and sugar, beat until light and fluffy. Add egg yolk. Gradually add flour. Make into balls and press down with two fingers. Do not grease pans. Bake at 375° for about 10 minutes.
Brown sesame seeds and almonds in butter. Mix cabbage and onions in a large bowl. Crush Ramen noodles; toss with flavor packet. Just before serving, combine sesame seeds, almonds and crushed noodles with the cabbage and onion. Serve at room temperature or chilled.
Place chunked chicken into 13 x 9-inch pan. Heat soup in small saucepan with 1 can full of milk and 1/2 can full of water until mixed well and warm. Pour mixture over chicken. Prepare stuffing according to directions on box, then cover chicken and soup with stuffing. Top with 4 to 5 butter pats. Bake at 350° for 30 to 40 minutes.
Cook cauliflower according to directions on package. Place in mixing bowl and stir 30 seconds. Scrape bowl and stir. Beat on No. 4 speed. Change to whip for 30 seconds. Add the rest of the ingredients and mix again for 30 seconds. Place in 3-cup casserole dish. Mix remaining butter and stuffing on top and bake at 400° for 20 minutes. Serves 4.
Put orange and cranberries through food chopper. Add sugar. Dissolve jello in hot water. Add cold water and orange juice. Chill until thickened. Fold into cranberry, orange mixture. Add celery and nuts. Chill until firm.
In saucepan, saute onion in butter. Add beans, cheese and soup. Put in casserole dish and top with Ritz crackers. Dot with butter. Bake in 350 degree oven until hot.
Cut flour, lard or Crisco, baking powder, salt and sugar together until coarsely crumbled. Add beaten egg with vinegar and water. Refrigerate 20 minutes to use or divide in about 6 portions and put between wax paper. Put in Ziploc bags and freeze.
Mix all together until smooth. Pour in a well-greased and floured tube pan. Bake at 350° for 1 hour and 30 minutes.
Cut elephant into bite size pieces with friends helping (may take 2 months). Cover with brown gravy. Cook over kerosene fire for 4 weeks at 465°. Will serve 3,850 people. If more are expected, 2 rabbits may be added, but do this only if necessary, as most people do not like hare in their stew.
Cream shortening and sugar. Add eggs, vanilla, salt and part of milk. Beat. Sift together flour, soda and baking powder. Add, alternating with remainder of milk and mashed bananas. Beat well. Bake at 365° about 35 minutes.
Place beef (no need to brown it) in 3-quart casserole. Sprinkle with salt, basil and pepper. Top with celery, carrots and onions. Combine soup and water. Pour over meat and vegetables, coating all pieces. Cover tightly. Bake in slow oven at 300° for 3 hours. Add potatoes and bake 45 minutes longer.
Saute onion in margarine. Add flour, salt and pepper. Make a smooth paste. Add hot milk. Cook broccoli until tender in the chicken bouillon. Add to the flour mixture. Heat for serving and add the cheese; allow the cheese to melt before serving.
Mix pumpkin, milk, egg, cinnamon, nutmeg and ginger together. Add hot water. Beat everything together, then pour into pie shell. Cook for 50 to 55 minutes in oven set at 375°. Cool and eat.
Combine and stir all ingredients. Bake in greased 9 x 13-inch dish at 350° for 10 minutes. Stir well. Bake another 10 minutes. Add 1 cup grated sharp Cheddar cheese on top. Bake 15 more minutes or until light brown.
Brown meat. Mix all ingredients and place in covered casserole. Cook at 350° for 2 hours. Serve over rice or noodles.
Combine milk, sugar, flour and egg yolks. Beat egg whites until stiff; fold into milk mixture. Simmer over hot water (double boiler). Will take 5 hours or more. It will thicken as it simmers. When thick enough, sprinkle with nutmeg and chill.
Cook wild rice according to package directions. Combine soup (or sauce whichever you use), onion and sour cream. Place wild rice on the bottom of a casserole. Lay asparagus spears on top. Pour sauce over asparagus, then top with cheese and bacon. Bake at 350° for 30 minutes. Serves 6.
Mix flour, sugar, milk, salt and baking powder together. Melt butter in pan, put sweetened fruit in and pour flour mixture over fruit. Bake at 350° for 30 minutes.,
Place contents of rice and seasoning packets in 2-quart casserole. Melt butter. Add apples and sprinkle with brown sugar. Cook until apples are lightly glazed. Add celery, raisins and water. Bring to a boil. Pour over rice, stir and cover. Bake at 375° for 30 minutes. Uncover, stir and bake, uncovered, for 5 minutes longer. Makes 6 to 8 servings.
Mix pudding and milk together. Cook until thick. Cover and set aside to cool. Cream butter, shortening and sugar together. Whip everything together. Put onto cooled cake.
Mix dry ingredients in large bowl. Then add wet ingredients. Bake in 13 x 9-inch pan for 30 minutes at 450° or until brown. Pour 1 cup melted butter over top.
Put eggs, sugar, vinegar and 1 tablespoon butter in saucepan; cook over very low heat, stirring constantly with wooden spoon. After mixture begins to heat, add remaining butter and cook, still stirring, until thickens. Use on potato salad, cole slaw or garden salad.
Cook onion partially in microwave oven. Mix all ingredients together, except bacon. Put in casserole dish; place bacon on top of mixture. Bake at 375° to 400° for approximately 20 to 30 minutes, until bubbly and bacon is crisp.
Preheat oven to 350°. In small pan, cook mushrooms and onion in water until tender. Drain and set aside. Combine milk, flour and bouillon over low heat. Cook and stir until it thickens. Add cheese and cook until melted. Combine mushroom mixture, chicken, spinach and 3/4 cup sauce mix. Stuff into tomatoes. Cover and bake 15 to 20 minutes until hot. Heat remaining sauce with 1 to 2 tablespoons of water. Spoon over tomatoes.
Place cream cheese on serving plate. Top with cocktail sauce and crab delights. Garnish with fresh thyme or parsley, if desired. Serve with assorted crackers. Makes 8 to 10 servings.
Add 1 cup sugar and 1 cup hot water until dissolved, then add rhubarb; set aside.
Drain and mix all vegetables. Mix sugar, cider vinegar, salad oil and water until dissolved and pour over vegetables. Store vegetables in covered container. They may be served after being stored overnight in refrigerator.
In a bowl, pour Cajun seasoning over shrimp and toss to coat. Discard any excess spice mixture. Heat a large skillet and melt butter until it sizzles. Saute walnuts and celery in melted butter over a medium to high heat for approximately two minutes, stirring constantly. Add shrimp and cook, turning regularly until shrimp are well curled and opaque (approximately five minutes). Add honey and green onions and blend well. Turn heat to medium and cook two more minutes. Serve immediately over rice.
Soak lima beans according to package directions. Drain, reserving liquid. Add enough water to measure 12 cups liquid. In a large saucepan, combine beef flavor granules, barley, lima beans and liquid. Cover and bring to boiling. Reduce heat and simmer 1 hour.
Preheat oven to 375°. Mix rice, sugar, egg, milk and vanilla. Bake until thick; remove. Prepare pudding and cook until slightly thick. Pour over rice mixture. Place in oven for more cooking. Remove when starting to brown. Beat egg whites; prepare for pie topping. Add to rice pudding and brown or use whipped topping (either is wonderful). Serve warm or cold. This makes a wonderful dish for someone who can't eat sugar. This recipe is low in fat and sugar.
Combine 1 cup flour and yeast; combine water, sugar and salt and add to flour and yeast. Beat at low speed on electric mixer for 1/2 minute, scraping bowl; then beat at high for 3 minutes (optional: add wheat germ and water at this time). Stir in enough additional flour to make a soft dough. Shape into ball; place in lightly greased bowl, turning to grease dough's surface. Cover; let rise until double (about 1 hour). Punch down; let rise 10 minutes and shape into rolls, small loaves or a single loaf (1-quart casserole). Grease pan(s) and sprinkle cornmeal over shaped dough. Cover; let rise until double (30 to 40 minutes). Bake at 400° for 40 to 45 minutes (1 loaf), 15 to 20 minutes (rolls), 20 to 25 minutes (small loaves). Remove from pan and cool on rack.
Combine milk, eggs and butter. Add flour to sugar and blend into egg mixture.	Stir in vanilla and coconut.	Pour into pie shell. Bake at 400° for 10 minutes; reduce heat to 350° and bake 30 minutes or until set and browned.
Combine flour, sugar, cocoa, baking soda, baking powder and salt in a large bowl. Add eggs, coffee, milk, oil and vanilla all at once. Beat 2 minutes at medium speed with electric mixer. Note: Batter will be very thin. Pour batter into a greased and lightly floured 13 x 9-inch pan. Bake at 350° for 35 to 40 minutes.
Coat both sides of bread slice with margarine. Cut a disc out of the center of each slice with a glass or cookie cutter, leaving a hole in the bread slice, which will become a nest. Brown bread (nest and disc) in skillet like a pancake. When nest is turned over in pan, brown bottom as you drop 1 teaspoon margarine in nest to melt. Reduce heat to low. Carefully drop raw egg into nest and cook slowly until ready to either flip for overeasy or remove and serve sunny side up. Serve with disc topped with syrup or jam of your choice.
Stir together everything, except chicken and butter, in a 9 x 13-inch cake pan. Lay chicken on top. Pour melted butter over chicken. Salt and pepper to taste. Garlic salt is good on this. Bake, uncovered, 45 to 60 minutes at 350°.
Combine cheeses and mix until well blended. Add remaining ingredients. Mix well. Roll into round ball. Refrigerate. Garnish with chopped nuts.
Mix flour, sugar, butter, eggs and salt. Beat slightly and put into a baking dish. Add corn. Top with grated cheese. You may add chopped green pepper or oysters, if desired. Bake for 45 min. at 350°.
In a large bowl combine mashed potatoes, heavy cream, onion and 1 teaspoon salt. Into the potato mixture, beat in the stick of softened butter, 2 egg yolks and salt and white pepper to taste. In another bowl beat the 4 egg whites with a pinch of salt and cream of tartar until stiff peaks form. Fold this into the potato mixture. Put the souffle into a buttered 1 to 1 1/2-quart casserole. Top it with the onion slices, brush it with butter and bake it for 45 minutes. Serves 8. This recipe should not be doubled.
Mix these and pour over crumb mixture. Bake at 350° for 45 minutes or until done. Cool and cut into small squares. Very rich!!!
Mix sugar, cocoa, milk and margarine thoroughly in a saucepan. Bring to a boil and boil for one minute, remove from heat. Add peanut butter and oatmeal. Mix well and let cool for a few minutes. Drop from teaspoon onto wax paper or oiled cookie sheet. Let cool.
Cook linguini and drain. Set in mixing bowl. Add Salad Supreme and toss. Add Viva Italian dressing and toss again. Cut up all vegetables (small size) and add to the linguini mixture. Cover and let sit in refrigerator overnight and then it is ready to serve. Stir before serving.
Boil chicken until cooked. Break into small pieces. Heat soup. Mix celery, mayonnaise, onion, slivered almonds, pimento and add to soup. Pour into greased casserole dish along with chicken. Cover with 1/2-inch of Pepperidge Farm mix. Bake at 350° for 20 minutes or until hot.
Put the first six ingredients together in large crock or glass or stainless bowl and let stand overnight. Drain and add the vinegar, mustard seed, sugar, turmeric and celery seed. Bring to a boil, pack into jars and seal. Makes 14 quarts.
Beat eggs; add sugar. Mix soda with sour cream and add. Sift salt, cocoa and flour; add to mixture. Add vanilla.
Mix flour, nuts and margarine. Put in a 9 x 13 pan and bake for 15 minutes at 375°. Let cool.
Boil three cups of water and add the 2 cups of Minute Rice and cook until done. Set aside. Cook broccoli until done. In a large pot, mix together broccoli, rice, soup and cheese; pour into a large baking dish. Cook 1 1/2 hours at 350 degrees. Let stand for 1 hour before serving.
Mix topping ingredients well and spoon over other mixture. Bake at 350° for 35 to 40 minutes. Eat and enjoy.
Cook the eggplant until tender and drain. Add the salt and pepper. Mash. Mix together the remaining ingredients. Add to the eggplant. Grease casserole dish with butter. Pour mixture into dish. Add enough sweet milk to cover. Cook at 375° until milk is absorbed, about 1/2 hour. Cover with grated cheese. Let cheese melt in oven.
Start browning pepperoni in a cold skillet over low heat (let the meat juices come out). Add shortening to the meat juices to cover the skillet bottom evenly. Turn to medium heat. Add potatoes (cubed) and allow to brown to taste.
Flour and lightly salt chicken. Brown in hot fat. Remove to flat casserole. Saute onion in butter. Add soup, water chestnuts and mushrooms. Pour over chicken. Cover tightly. Bake at 325° for 1 hour. Yields 8 servings.
Sprinkle rice mix in buttered oblong baking dish. Mix soups and water; pour over rice mix. Arrange chicken in dish. Sprinkle with onion soup mix. Cover dish tightly. Bake at 325° for 2 hours and 30 minutes. Yields 8 servings.
Combine cornstarch, sugar, lemon juice and lemon rind. Beat egg yolk. Add to cornstarch mixture. Gradually add boiling water. Heat to boiling, then boil gently for 4 minutes, stirring constantly. Pour into pie shell. Beat egg whites stiff, but not dry. Slowly beat in 6 tablespoons sugar. Spread meringue over pie, covering and sealing to the edge. Bake at 425° for 4 to 5 minutes, until brown. Cool before serving.
Melt candy coating in small saucepan over low heat, stirring constantly. Spread candy coating generously on flat side of 4 animal crackers. Place one pretzel in the coating on each cracker, leaving top two holes of pretzel open to allow for threading ribbon of necklace. Allow to set. Repeat with remaining candy coating, animal crackers and pretzels.
Beat eggs slightly. Add sugar, pumpkin, salt, cloves, ginger and cinnamon; mix well. Stir in milk. Turn into pie shell. Bake at 425° for 40 minutes. If fresh pumpkin is used, use less milk.
Prepare elbow macaroni according to package. Drain. Reserve 1/2 cup Cheez Whiz cheese spread.
Mix all ingredients (except corn flakes) well. Bake in a greased casserole dish at 375° for 40 minutes. Yields 6 to 8 servings.
Boil noodles with bouillon cube. Brown garlic, onion and ground beef in butter. Add remaining ingredients. Let it cook 5 minutes. Add one can of diluted cream of chicken soup and simmer for 10 minutes. Keeping heat low, stir in 3/4 cup sour cream. Heat thoroughly on low so cream won't curdle. Stir in noodles and serve.
Melt butter; add flour and seasonings; gradually add scalded milk, stirring until smooth. Cook until thick and smooth. Add diced chicken and minced parsley. Cool. Shape. Dip in beaten egg; roll in finely sifted bread or cracker crumbs. Fry in deep fat (365°) until well browned. Drain on absorbent paper. Serve with cream peas or chili sauce.
Cover in a casserole and bake at 325° for 4 to 4 1/2 hours or put in crock-pot in the morning and serve at supper.
Combine all ingredients, except pineapple. Pour into lightly greased 2-quart baking dish. Top with pineapple slices. Bake, uncovered, at 375° for 40 minutes.
Cook the potatoes in salted water until soft, then rub through strainer. Scald milk with onions. Remove onions and add milk, stirring, to potatoes. Melt half the butter and add flour, salt, celery salt, pepper and cayenne. Stir until well mixed and then stir into hot soup. Boil for 1 minute. Strain and add the remaining butter. Sprinkle with parsley. Serves 4 to 6.
In small bowl combine tomato sauce, brown sugar and mustard; set aside. In large mixing bowl, combine eggs, onion, bread crumbs, ground beef, salt and pepper. Add 1/2 cup of tomato sauce mixture and stir thoroughly. Place meat mixture in a greased glass (Pyrex-type) ring mold or a round 2 quart microwave safe casserole dish with a small pyrex cup, inverted in the middle for the ring. Pour remaining tomato sauce on top of the meat. Cover with a sheet of wax paper and cook on high (max. power) in microwave for 12-14 minutes. Let stand for 5 minutes.
Blend all ingredients with wooden spoon until thoroughly blended. Shape teaspoonfuls of dough into balls. Place on ungreased cookie sheet, about 2-inches apart. Flatten to 1/4-inch thick with a fork. Bake in a 375° oven for 10 to 12 minutes until golden brown. Makes about 5 dozen.
In a bowl, combine the oats, flours and baking powder. In another bowl, combine milk, applesauce and egg whites; add to dry ingredients and mix well. Pour batter by 1/4 cupful onto a heated griddle coated with nonstick cooking spray. Cook until bubbles appear on the top; turn and cook until lightly browned. Yields 5 servings.
Dissolve Jell-O with 1 3/4 cups boiling water. Add crushed pineapple, juice and all. Add frozen strawberries. Chill mixture until slightly jelled. Put half of mixture into 9 x 13-inch glass loaf pan. Slice bananas on top and refrigerate until very firm.
Press crescent rolls on cookie sheet and bake as directed on the package. Let cool. Blend cream cheese, mayo or yogurt and dressing mix and refrigerate for 1 hour. Spread cream cheese mixture over crust. Top with chopped veggies, olives and grated cheese. Use your imagination! Cut into 2-inch squares.
Mix dry ingredients. Add butter, milk, sour cream, eggs and oil. Add whole kernel corn, green chilies, onion and Cheddar cheese and enough oil to cover bottom of skillet or pan. (I use cast-iron skillet.) If batter is too thick, add more milk. Bake at 375° to 400° until brown, as desired.
Grease 9 x 13-inch pan. Put in broccoli, rice and onion. Melt together cheese, butter and milk. Add soup and sour cream. Pour over broccoli mixture. Stir and let set in refrigerator overnight. Bake in 350° oven for 35 to 40 minutes.
In a large bowl, stir together butter and sugar. Mix in eggs and banana, blending until smooth. In another bowl, stir together all-purpose flour, salt, baking soda and whole-wheat flour until thoroughly blended. Add to banana mixture alternately with hot water. Stir in nuts. Spoon batter into a greased 9 x 5-inch loaf pan. Bake in a 325° oven for 1 hour and 10 minutes or until bread begins to pull away from sides of pan and a wooden pick inserted in center comes out clean. Let cool in pan for 10 minutes, then turn out onto a rack and let cool completely. Makes 1 loaf.
Combine croutons and cheese. Place in greased 13 x 9 x 2-inch baking dish. Combine eggs, milk, salt and pepper. Mix until well blended. Pour over crouton mixture. Sprinkle crumbled bacon or sausage on top. Bake at 325° for 1 hour. Makes 8 to 12 servings.
Slice fruit with peel left on; soak fruit in lemon juice and water for 30 minutes.	Mix 1/4 cup brown sugar, the cinnamon, nutmeg and Cool Whip together. Arrange drained fruit on serving plate and serve with dip.
Mix together baking soda and boiling water, add sugar, shortening, eggs, bananas, flour, salt and walnuts. Mix well. Grease loaf pan. Bake at 350° for 45 minutes or longer.
Put half of the tomatoes in greased baking dish. Sprinkle with half the salt, pepper and sugar. Dot with half the butter. Top with half the cheese and half the bread, broken in pieces. Finish with remaining ingredients in the same order. Bake 30 minutes at 350°.
Season chicken with salt and pepper and cook on grill or grill pan. Let stand until pasta is done. Place a large pot of water on the stove to boil. When water is rolling, add salt and pasta and cook to al dente, about 8 minutes, reserving 1/4 cup of water.
Mix the flour, cornmeal and coconut with sugar. Mix all ingredients and pour into 2 uncooked pie crusts. Bake 45 minutes at 350°.
Beat all ingredients together. Layer with graham crackers. Graham crackers bottom layer, 1/2 pudding mixture on top, graham crackers next layer then rest of pudding. Graham crackers on top and then frost with milk chocolate frosting.
Cream oleo and sugar. Add eggs, one at a time, beating after each. Crush wafers. Add alternately with milk. Stir in coconut and pecans. Bake in prepared Bundt pan for about 75 minutes at 325°.
Saute steak strips in 1/2 cup butter until brown. Dissolve bouillon in 1 cup water and add to meat. Add paste, mustard and salt. Simmer for 45 minutes, covered. Saute mushrooms, onions and garlic in remainder of butter until onion is tender. Combine flour and 1/2 cup water; reduce heat and add flour mixture to meat. Heat until slightly thickened. Add mushrooms and onion mixture. Stir and heat together. Just before serving, add sour cream. Heat but do not boil. Serve over rice or noodles.
Start cooking linguini. Drain clam juice and set aside. Saute olive oil and garlic (minced). Stir in clam juice, parsley, wine and spices. Heat through and serve over linguini. Great with garlic bread and Caesar salad.
Mix all ingredients together in a bowl. Put half of the batter in greased and floured 9 x 13-inch pan. Cover with half of crumb mixture (follows). Add other half of batter and remaining crumbs.
Unroll crescent dough one section at a time. Cut each section into fifths. Wrap each section of dough around sausage and place on an ungreased cookie sheet. Bake at 350°, about 8 to 10 minutes until dough is golden brown. Makes 40 to 50 hors d'oeuvres.
Cream together sugar, margarine and nutmeg until fluffy. Add eggs, 1 at a time. Stir in bananas and vanilla. Combine flour, powder, soda and salt. Beat into mixture alternating with buttermilk. Stir in nuts. Grease and flour 13 x 9-inch pan. Bake at 350° for 30 to 35 minutes, or until toothpick in center comes out clean. Top with cream cheese icing.
Peel and cut up fresh peaches. Put into copper boiler. Add sugar to taste. A long ladle is used to push the peaches back and forth. After peach butter has cooked down, it is put into jars for the winter.
Heat oven to 350°. Grease and flour baking pan, 9 x 9 x 2-inches. Measure nuts into blender; chop on low speed. Set nuts aside. In order listed, measure remaining ingredients except chocolate pieces into blender.
Coarsely grate cheese. Drain pimento and process fine. Combine all ingredients; stir well and chill. Serve with crackers, regular or toasted sandwiches.
Beat for 5 minutes. Grease a 17 x 12 x 1 1/2 inches deep pan. Bake 20 minutes at 350°.
Clean carrots and slice thin. Cook and drain. Saute onion in margarine. Combine milk, cheese, onion/margarine mixture and soup. Add carrots. Pour into greased casserole and bake at 350 degrees for 45 minutes.
Place butter in a 13 x 9-inch pan. Bake at 325° for 3 minutes or until melted. Add graham cracker crumbs and remaining ingredients, layering in the order listed. (Do not stir.) Bake at 325° for 30 minutes. Cool completely in pan. Cut into bars. Yield: 3 dozen.
Blend cream cheese and butter, adding cheese in small amounts. Add horseradish, worcestershire and sherry. Serve at room temperature.