HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients, except the potato chips. Cover mixture with crushed chips. Bake at 400° for 20 minutes.
Mix ingredients thoroughly together. Chill. Roll into ball. Serve with choice of crackers and chips.
Brown the sausage and drain well. Cube bread slices and place in bottom of ovenproof pan. Beat eggs, milk, salt and mustard and pour over bread cubes. Spread sausage over top of eggs and then top with cheese. Refrigerate overnight and bake next morning in 325° oven for 1 hour.
Prepare pastry and line 9-inch pie plate. Do not pierce pastry. Prepare filling in a large bowl. Beat eggs slightly; stir in sugar, salt, corn syrup and melted butter. Mix well. Stir in pecans and cranberries. Pour fillig into pie crust. Cover edges of crust with foil to prevent overbrowning.
Heat oven to 350°. Grease and flour 9 x 13 x 2-inch pan. Melt peanut butter and butter in bowl over hot water; add remaining ingredients. Stir until blended. Bake in oven for 25 to 30 minutes. Cool and cut into squares.
Grease and flour bottoms of three 8-inch pans. Grind raisins, nuts and coconut in food processor. Cream butter and sugar together; add vanilla. Beat eggs and buttermilk. Sift together flour, baking soda, nutmeg and cinnamon. Mix together with egg mixture. Then fold in jam, raisins, nuts and coconut. Pour into pans and bake 30 minutes or pick comes out clean. Bake at 350°.
Add sugar to the persimmon pulp and also the beaten egg yolks. Stir. Sift flour, baking powder, baking soda and salt together. Add to persimmon pulp mixture. Add vanilla, milk and margarine (melt margarine in pans and pour in leaving enough margarine in pans to grease the bottoms of two 9 x 13-inch pans). Beat egg whites until fluffy. Add to mixture. Bake at 350° for 35 minutes. This can be cut in half (only 1 pan instead of 2). Can make a powdered sugar icing for topping.
Mix all ingredients together except crackers, almonds and butter. Sprinkle cracker crumbs and almonds and slice butter on top. Bake at 350° for 30 minutes.
Drain beans and save juice. Fry bacon crisp and crumble. Layer beans, onion, bacon and almonds. Add sugar and vinegar to bean juice. Pour over beans. Cover and refrigerate overnight. Bake at 350° for 45 minutes.
Thoroughly cream together the butter or margarine, shortening and sugar. Add vanilla and salt. Add eggs, one at a time, beating well after each addition. Stir in flour; mix well. Drop by teaspoonfuls onto greased cookie sheet. Flatten with flat bottomed tumbler. Bake in moderate oven (375°) for 8 to 10 minutes until edges are delicately browned. Remove immediately from cookie sheet. Makes 6 dozen.
Mix together sugar, vinegar, salt and celery seed. Dissolve well and pour over cucumbers, onions and green peppers. Mix well and pack in jars or plastic containers. Freeze.
Cream shortening and brown sugar. Add eggs, salt, cinnamon and soda with water mixture. Stir in flour. Add raisins and nuts. Drop onto greased cookie sheet. Bake at 350° for 15 minutes.
Separate eggs (use whites in foolproof meringue). Add 1/2 cup milk, cornstarch and sugar. Mix thoroughly. Add mixture while stirring to saucepan containing 1 3/4 cup scalded milk. Cook, stirring constantly, until very thick. Remove from heat. Add butter and vanilla. Mix thoroughly until creamy.
Bone chicken and chip into large pieces. Cut or tear into 1-inch squares. Mix soups, milk, onion and chilies together. Butter a 9 x 13-inch dish. Add 1 tablespoon juice from baked chicken in bottom of pan. Place a layer of tortillas. Add chicken and end with soups. Top with grated cheese. Cover with aluminum foil and bake at 300° for 1 1/2 hours.
Mix butter and garlic. Spread over each slice of bread. Cut each slice of bread in cubes. Press into bottom of 8 x 8 x 2-inch pan with buttered sides down. Mix remaining ingredients; spread evenly in dish. Cover and refrigerate at least 2 hours (or you may fix this recipe in the evening and let it refrigerate overnight). Bake, uncovered, in 325° oven until knife inserted in center comes out clean, about 1 1/4 hours. Let stand 10 minutes before cutting. Makes 6 servings, 475 calories per serving.
In a 3-quart saucepan, cook onions, mushrooms, broccoli and garlic in butter until crisp. Blend in flour, thyme, 1/8 teaspoon of salt, pepper and bay leaf. Add chicken broth and cream all at once. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Add cheese; stir until cheese is melted. Add crabmeat; heat through.
Cook cavatelli according to package directions. Drain and keep warm. Meanwhile, in a large skillet, fry bacon over medium-high heat until almost browned, about 5 minutes.
In saucepan, lightly brown ham and onion in butter. Stir in soup, milk and cheese. Heat until cheese melts. Stir in macaroni. Pour into a buttered casserole dish. Bake at 350° for about 30 minutes (cover this to bake).
Place ingredients in 2-quart dish (with tight lid) in the following order: uncooked rice, corn (drained), sprinkle salt and pepper; add 1 can tomato sauce and 1/2 can water, onion, green pepper and uncooked ground beef. Sprinkle salt and pepper; add 1 can tomato sauce and 1/4 can water. Lay strips of bacon (cut in halves) over top. Bake in 350° oven for one hour or until bacon is crisp.
Mix all ingredients together by hand. Chill until firm enough to roll into a ball. Roll ball in chopped nuts until covered well.
Mix flour and sugar in bowl. Put margarine, oil, cocoa and water in saucepan; bring to a boil and pour over flour and sugar. Beat mixture well. Add buttermilk, vanilla, cinnamon, baking powder and eggs and beat well. Pour into greased pan. Bake 20 to 25 minutes at 350°.
Sift flour, baking powder and sugar 3 times. In separate bowl, put milk, melted shortening and eggs; beat slightly. Blend into flour mixture. Add raisins and caraway seed; mix. Bake at 375° for 1 hour.
In microwave, bring brown sugar, oleo and syrup to a boil. Boil at full power for 2 minutes. Remove from microwave and stir in salt and soda. Pour over popped popcorn in brown grocery bag. Close bag and shake well. Microwave in bag at full power for 1 1/2 minutes. Remove and shake well. Return to microwave and cook another 1 1/2 minutes; shake again and cook for third time for 1 1/2 minutes. Pour into a shallow pan and cool.
Preheat oven to 350°. Cook potatoes in jackets with bay leaf in boiling salted water until barely tender. Cool, peel and grate. Add butter to soup. Stir until smooth. Blend in sour cream, salt, pepper, green onions and 1 1/2 cups cheese. Pour over potatoes. Mix gently until blended. Spoon onto casserole. Bake, uncovered, in 350° oven for 30 minutes. Combine remaining cheese with cornflake crumbs and sprinkle over casserole. Bake 10 to 15 minutes.
Grease a 9 x 13-inch pan. Dump in the pineapple and spread around the pan. Spread the cherries on top of the pineapple; then sprinkle the dry cake mix over the fruit. Add the nuts and place squares of margarine on top. Bake at 350° for 1 hour. Serve with whipped cream or ice cream.
In mixing bowl, beat the shortening and margarine or butter with an electric mixer on medium to high speed for 30 seconds. Add about half of the flour, the brown sugar, eggs, vanilla and baking soda. Beat mixture until thoroughly combined. Beat in remaining flour. Stir in chocolate pieces and, if desired, nuts. Drop dough by rounded teaspoonfuls 2 inches apart onto an ungreased cookie sheet. Bake in 375° oven for 8 to 10 minutes or until edges are lightly browned. Cool. Makes 60 cookies.
Preheat oven to 400°. Do not drain liquid from yams. Combine all ingredients, except crust. Using either a mixer or blender, mix until rather creamy and smooth.
Beat cream cheese until fluffy. Add condensed milk and blend. Add 1/3 c. lemon juice, vanilla and stir until thickened. Slice 3 bananas and line crust. Pour filling into crust and refrigerated hours. Slice remaining bananas, dip in lemon juice and use as garnish.
Cut a thin slice off of each tomato top. Scoop out and discard pulp. Invert the tomatoes on a paper towel to drain. In a small bowl, combine all remaining ingredients; mix well. Spoon into tomatoes. Refrigerate for several hours.
Dissolve peach gelatin in 1 cup boiling water; stir until dissolved. Add cold water and mix well. Chill until consistency of unbeaten egg white. Stir in sliced peaches and banana. Pour into lightly oiled 8-cup mold. Chill until set.
Mix water, sugar, yeast into large mixing bowl. Let set 5-10 minutes until bubbles form. Add eggs, butter, salt. Then add flour gradually stirring with wooden spoon. When too thick to stir add flour in small mounts, kneading until a soft dough and elastic. Let rise until double (about one hour). Punch down and divide into pieces and let set covered 10 minutes. Roll into triangles. Brush on butter and sprinkle with cinnamon/sugar mixture. Roll into jelly roll, cut into 3/4 inch to one inch pieces. Place into cake pan or greased cookie sheet. Let rise until double. Bake at 375° for 25 minutes until good and brown. Brush on frosting/glaze while hot so it melts. Can be frozen. To warm up heat oven to 350° and turn off. Put in rolls for 30 minutes. They will be just like fresh baked. Makes about 45 rolls.
Boil eggs, peel and cut eggs in half. Put yolks in a bowl and mix in pureed asparagus, onions and mayonnaise. Blend until smooth. Put mixture in decorator tube and squeeze into white of boiled eggs. Refrigerate until serving. Season to taste.
Combine all ingredients, except yogurt. Stir in yogurt. Serve chilled.
Cook onions and garlic in butter in saucepan until onions are tender. Add tomato juice, broth and water; simmer for 30 minutes. Add cheese and croutons to your bowl of soup.
Baking time: 3/4 to 1 hour. Temperature: 375°. Size pan: casserole dish.
Crush Oreos in	bottom	of dish. Layer with thawed ice cream. Seal with Cool Whip. Freeze 1 hour or more and serve with chocolate sauce.
Add rice to boiling water and cook until tender. Then put sugar, milk, eggs and vanilla into blender and beat well. Add this to boiled rice and mix until it starts or comes to a boil, then cover and let stand. If it boils too much, it will be watery.
Place foil in center of baking pan. Spread butter on foil. Cut steak into serving size portions. Arrange on foil. Sprinkle with onion soup mix, mushrooms, & green pepper.
Take 2 cans green beans. Drain and spread out in bottom of 9 x 13-inch pan. Add cream of mushroom soup. Spoon over green beans. Take 1 package crackers. Crumble in hand. Cover over top of mixture. Place in oven at 375° for 25 to 30 minutes, uncovered.
In a large bowl, combine 1-1/2 cups flour, sugar, salt and yeast; blend well. In a small saucepan, heat milk, water and butter until very warm (not boiling) 120-130°. Add warm liquid and eggs to flour mixture. Blend at low speed until moistened; beat for 3 minutes at medium speed. By hand, stir in additional 1 to 1 1/2 cups flour to make a stiff batter. Cover loosely with plastic wrap and cloth towel. Let rise in warm place until light and doubled in size, about 45 to 60 minutes.
Chop lettuce into large mixing bowl. Add tomato, bell pepper, onion, beans and cheese. Just before serving, mix in Catalina dressing and last of all, the Fritos.
Peel melon and remove seeds. Bring sugar and water to a boil and simmer for about 5 minutes. Drop in citron slices and simmer until transparent. Add lemon juice and rind. Simmer 15 minutes longer. Add ginger. Pour into hot jars and seal.
Mix in 1 1/2 qt. saucepan the sugar, milk and butter. Cook stirring constantly over medium heat to a boil. Boil and stir 2 minutes more. Remove from heat. Stir in vanilla, corn flakes, coconut and nuts. With 2 teaspoons, drop quickly onto wax paper. Let stand until set. Makes 2 dozen.
Melt butter in large, iron frypan. Add brown sugar and stir until smooth and even. Arrange maraschino cherries, spoon on crushed pineapple evenly. Mix cake mix according to directions, using pineapple juice for liquid. Pour into frypan on top of pineapple. Bake at 350° for 1 hour or until toothpick comes out clean. Invert on plate. Serve with whipped topping.
Melt butter. Add flour, stirring until cooked 2 to 3 minutes. Stir in water, chicken base, broccoli, salt, nutmeg and red pepper. Heat to boiling. Drop heat to medium, boil about 7 minutes until broccoli is tender. Add the half and half. Mix well.
Wash and dry squash. Place in microwave oven. Heat, uncovered, on full power 15 minutes or until they feel soft to the touch. Let stand 5 minutes. Cut in half and remove seeds. Place cut side up in a shallow heat-resistant nonmetallic baking dish. Sprinkle with salt. Place 1 tablespoon butter and 1 tablespoon honey in each half. Heat, uncovered, on full power 4 minutes or until butter has melted. With brush or spoon, spread honey-butter mixture over cut surfaces of squash. Place a spoonful of cranberry sauce in each squash half. Can be returned to reheat on full power 6 minutes or until cranberry sauce is hot.
Blend shortening, sugar and eggs; add vanilla. Sift together flour, cinnamon and salt; add to egg mixture. Dissolve soda in hot water; add soda water, nuts and dates to batter. Beat. Drop on greased cookie sheet. Bake at 350° for 10 to 12 minutes. Makes 6 dozen cookies. When cool, ice.
Blend the cheese, sugar, peanut butter and milk. Mix in whipped cream. Put in chocolate pie crust or graham cracker crust; then freeze.
Combine (by hand) cake mix, nuts, melted butter and 1/3 cup evaporated milk. Divide batter in half. Put half of the batter in greased pan. Bake at 300° for six minutes. While baking above mixture, melt caramels with remaining 1/3 cup milk. When six minutes are up, remove from oven and sprinkle chocolate chips on top, then add caramel mixture and then the remaining batter. Bake 15 minutes at 300°. Let cool. Refrigerate for 30 minutes before cutting into bars.
Peel and shred potatoes (2 cups). Place potatoes in colander; press down to extract as much liquid as possible. In medium bowl, lightly beat eggs with onion. Stir in flour, salt and pepper and the potatoes. In large skillet, heat 1/2-inch oil to 350°. Spoon tablespoon of potato mixture into hot oil, a few inches apart. Flatten each to about 2 1/2-inch circle. Fry until golden brown, turning once. Drain on paper towels. Keep warm in 200° oven. Serve with desired topping.
In deep saucepan, heat oil to 375°. In mixing bowl, mix cornmeal, milk and egg until blended well. Stir in onion. Drop, a few at a time, by rounded teaspoonfuls into deep hot fat. Fry for 2 minutes or until golden brown, turning once. Drain on paper towel. Makes about 20.
Mix the rice and raisins in the bottom of a buttered baking dish. Mix the other ingredients and pour over the top of the rice and raisins. Place baking dish in a shallow pan of water and bake in a 425° oven for 15 minutes and in a 375° oven for the rest of the baking time (about 1 hour total). Test like custard with a knife for doneness.
Melt butter in baking dish. Mix batter and pour over melted butter (do not mix). Pour fruit on top of batter. Bake 1 hour at 350° or until done.
Preheat oven to 400°. Dip chicken in egg, then in bread crumbs. Heat olive oil in a skillet over medium heat. Cook chicken until done. Pour spaghetti sauce into a casserole dish; add chicken. Sprinkle Parmesan cheese on top of chicken. Add Mozzarella cheese over top. Bake for 15 minutes or until top is lightly brown.
Preheat oven to 400°. Cream oleo and sugar. Add salt and flour; mix. Add vanilla and fold in chopped nuts. Make small balls, using about one teaspoon mixture. Bake 7 to 9 minutes. While still warm, roll cookies in confectioners sugar.
Cream butter and sugar together with an electric mixer. Add eggs, mixing well, followed by vanilla extract. In a separate bowl, combine oats, flour, salt and baking soda. Add to creamed mixture in several additions. Stir in dried cherries and white chocolate chunks. Drop by teaspoonful onto ungreased baking sheets 1-inch apart. Bake in a 375° oven for 10 to 12 minutes or until golden brown. Makes 2 1/2 dozen.
Cook ground beef over medium heat. Stir in onion and cook down until meat is brown. Drain any excess grease, but reserve (you may need it later). Add remaining ingredients; bring to a boil, then turn down heat and simmer about 15 minutes. Add salt, if needed. If mixture tastes flat, add a little of reserved drippings from ground meat. Serve on hamburger buns and enjoy!
Heat chicken, 4 cups water, onion, bouillon and pepper to boiling in 4-quart Dutch oven pan; reduce heat. Simmer, uncovered 30 minutes. Add carrots; simmer 10 minutes. Mix flour and 1/2 cup water. Stir mixture and celery into chicken mixture. Cook, stirring constantly, until thickened. Mix baking mix, milk and parsley until soft dough forms. Drop by spoonfuls onto boiling stew. Cook, uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.
Combine 3/4 cup American cheese, chicken, pimento, Romano cheese and pepper. Cook mushrooms and onion in 1 tablespoon butter until tender. Toss lightly with chicken mixture. Put into 1 1/2-quart baking dish. Sprinkle with remaining American cheese. Cover securely. Keep chilled until baking time. Just before baking, pour milk over. Sprinkle crumbs that have been lightly browned in tablespoon of butter. Bake at 375° for 30 to 35 minutes.
Boil the first 3 ingredients until thick. Add the Jell-O. When it begins to set, pour over the sliced berries that have been arranged in a prebaked pie shell. Top with the whipped cream.
Heat oven to 375°. Mix shortening, sugar, egg and flavorings. Mix flour and salt; stir into shortening mixture. Divide dough in half and blend food coloring into 1/2. Roll a 4 inch strip (1 tablespoon) dough from each color in flour. Place strips side by side; press lightly together and twist like rope. Place on ungreased baking sheet. Form in shape of cane. Bake 9 minutes until lightly browned. While still warm, sprinkle with mixture of candy and sugar. Makes 4 dozen canes.
Preheat oven to 350°. Put 1 cup of rice on bottom of a dish. Put all soup on top of rice; place cut-up chicken into the dish. Top chicken with butter and sprinkle with paprika. Bake uncovered for 2 hours.
Dissolve jello in 2 cups boiling water. Add frozen strawberries, crushed pineapple and bananas. Pour half in dish and put in refrigerator until firm. Leave other half out of refrigerator until ready to use.
Chop walnuts and apples; mix in bowl. Add raisins, mayonnaise and beer. Mix thoroughly. Chill for 2 hours. Enjoy.
Pour egg nog mix over ice cream. Whip until frothy. Fold in whiskey to taste. Place in freezer 1 hour, then serve.
Quarter biscuits. Mix sugar and cinnamon together and put in bag. Shake biscuits in sugar mixture and place in tube pan. Pour pecans between sugar-coated biscuits. Combine brown sugar and butter; heat until melted. Pour over biscuits and bake at 350° until brown.
Boil pudding mixes, sugar and canned milk 1 minute. Remove from heat and add chocolate chips, marshmallows and vanilla. Whip until creamy. Add chopped nuts, if desired. Eat!
Stem and seed pepper halves. Cook in boiling salted water for 3 minutes; drain. Place cut side up in shallow baking dish. Preheat oven to 400°. Brown beef, onion and garlic in skillet. Add tomatoes, water, barbecue sauce and salt. Bring to a boil. Stir in pasta; reduce heat, cover and simmer 15 minutes. Mix in corn. Spoon mixture into pepper halves. Sprinkle with cheese. Bake at 400° for 8 minutes. Makes 6 servings.
Cut broccoli and cauliflower flowerets into bite size pieces. Mix rest of ingredients. Pour over vegetables and mix well.
Mix first 4 ingredients together and place in unbaked pie crust. Mix next 3 ingredients and crumble on top of pie. Bake in 375° oven about 1 hour.
Mix flour and soda. Combine butter, sugars, vanilla and pudding in a large bowl. Beat until smooth. Mix in eggs. Add flour and mix. Add chips and mix. Drop by rounded teaspoonfuls about 2-inches apart onto cookie sheet. Bake 8 to 10 minutes at 375°. Makes about 4 dozen.
Soften cream cheese to room temperature. Cream until there are no lumps. Pour in condensed milk. Use mixer and stir well. Make pudding as directed. Add to condensed milk and cream cheese. Fold in Cool Whip. Pour or spoon over layers of wafers and bananas. Can be frozen. This makes a large quantity and requires large containers for mixing.
Cook tiny pig sausages in dry white wine to cover, simmering them gently for 10 to 15 minutes. Pour off the wine. Roll the sausages in biscuit dough, pinching the edges to seal in. Arrange in a buttered baking dish; brush them well with melted butter. Bake at 400° until crisp and brown, about 20 minutes.
Combine the Mexicorn, sour cream, mayonnaise, cheese, green chiles, jalapenos, green onions and sugar in a bowl and mix well. Chill, covered, for several hours to allow the flavors to blend. Serve with large corn chips. Yields 24 servings.
Preheat oven to 375°. In a small bowl, combine the flour, baking soda and salt; set aside.
Mix dry ingredients. Fold in egg whites, applesauce and cheese. Bake in greased jelly roll pan at 400° for 6 to 8 minutes. Carefully turn out onto clean towel. Start at wide end and roll up with towel. Cool on wire rack 5 minutes. Unroll and top with ham slices. Mix mayo and mustard. Spread over ham. Sprinkle on cheese. Re-roll. Place seam side down in jelly roll pan. Bake at 400° for 5 minutes. Cut in 10 slices.
Layer all ingredients into a greased 9 x 13-inch cake pan. Bake at 350° for 1 hour.
Thaw dough and let rise per package directions. Combine broccoli, Ricotta, Mozzarella, garlic and pepper in a bowl. Punch down and divide bread dough into 4 parts and roll on floured surface into 4 (8-inch) circles. Place 3/4 cup cheese mixture onto half of circle, leaving 1-inch border. Fold over, press and crimp edges with a fork to seal. Brush with egg.
Peel and chop vegetables. Add vinegar and salt. Bring to boil. Reduce heat and simmer 2 hours. Put into jars immediately. Process in water.
Cream margarine and sugars. Add eggs and beat well. Stir dry ingredients together (except oatmeal) and add to sugar/egg mixture. Stir in oatmeal, nuts and raisins, if desired. Drop onto cookie sheets and bake at 350° for 10 to 12 minutes. Makes 7 to 8 dozen.
Cream sugar and margarine; add egg yolks and mix well. Add banana. Sift dry ingredients; add alternately with sour cream to margarine mixture. Mix thoroughly. Add vanilla, stiffly beaten egg whites and nuts. Pour into a 10 x 13-inch pan. Bake at 350° for 1 hour. When cool, cut into bars and dust with powdered sugar.
In a medium bowl, beat the cream cheese until fluffy. Add condensed milk; mix thoroughly. Stir in lemon juice and vanilla. Pour into crust. Chill 2 hours. Top with cherry pie filling before serving. Refrigerate.
Combine all ingredients and stir well. Spoon into a greased 9 X 13 pan. Sprinkle with crushed cornflakes. Dot with oleo. Bake uncovered at 350 for 50 minutes.
In large bowl thoroughly mix 2 cups flour, 2 tablespoons sugar, salt and yeast (undissolved). Combine sour cream, water and margarine in a saucepan. Heat over low heat until liquids are warm. Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and rest of flour. Stir to make a soft dough. Turn out onto lightly floured board, knead a few times to form a ball. Cover and let stand 10 minutes. Divide dough in half. Roll out each half into a 12-inch square. Brush lightly with margarine. Combine 3/4 cup sugar and 2 teaspoons cinnamon. Sprinkle center third of each square with 3 tablespoons of sugar mixture (also pecans or coconut if you wish). Fold 1/3 of dough over center third. Sprinkle 3 tablespoons of sugar mixture. Fold remaining third of dough over the 2 layers. Cut into strips about 1-inch wide. Take hold of each end of strip and twist tightly in opposite direction; arrange in 2 greased 9-inch square pans. Brush with margarine and let rise. Bake at 350° until light brown. When done, brush with margarine and cool. Frost with confectioners sugar icing. Combine about 2 cups sugar with enough water to make it spread.