HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients (except cheese, potato chips and almonds). Place mixture in a large rectangular dish. Top with cheese, crushed potato chips and almonds. Let stand overnight in refrigerator. Bake at 400° for 20 to 25 minutes. (I mix potato chips and almonds before spreading.) This recipe freezes well.
Arrange 1-inch thick slices of bread in greased 13 x 9 x 2-inch pan. Mix remaining ingredients except butter. Pour over bread. Cover with foil. Refrigerate 24 to 36 hours or overnight. Dot with butter. Bake, uncovered, at 350° for 45 to 50 minutes. Let stand 5 minutes before serving. Sprinkle with cinnamon (if desired). Serve with maple syrup. Serves 8 to 10.
Cook chicken, remove bones and chop up. Set aside. Save broth. Saute in skillet in oleo the onion, green pepper, celery and parsley. Add the chicken, tomatoes and 2 cups chicken broth. Simmer about 20 minutes. Add seasoned salt to taste. (If while simmering mixture gets too dry, add more chicken broth.) Remove from heat and immediately stir in half the cheese so it will melt. Add mushrooms. Cook the spaghetti and mix all together. Place in a 9 x 14-inch baking dish and cover with foil. Bake at 350° for 15 to 20 minutes. Add remaining cheese and bake, uncovered, another 10 to 15 minutes. Serves 10 or more. Can be frozen in foil covered baking dish.
Make pastry shell with a high, fluted rim. Cream butter or margarine, gradually adding sugar, and blend well. Separate egg yolks from whites. Add egg yolks, one at a time, beating after each addition. Add lemon rind, juice, flour and salt. Mix well. Stir in milk. Beat whites until stiff, but not dry, and fold into lemon mixture. Pour into pastry shell. Bake in hot oven at 450° for 10 minutes. Reduce heat to 350° and continue baking for 35 minutes or until knife inserted in center comes out clean. Serves 6 to 8.
Pour the cocoa mix into large heatproof pitcher. Add the coffee and stir until dissolved. Pour into 4 large cups or mugs. For a coffee house touch, stir with cinnamon stick.
Blend all ingredients except cream cheese together. Mix the cream cheese with enough mayonnaise to give it a good consistency, then blend with mixed vegetables. Use thinly sliced sandwich bread. Makes 10 generous full size or 20 triangle sandwiches.
Melt margarine (could be done in pan in which they are going to be baked). Pour over sugar; stir. Add egg and vanilla. Sift together dry ingredients. Add to first mixture, then add nuts. Mix well. Spread into 8 x 8-inch or 9 x 9-inch or 5 x 11-inch pan, depending on thickness of bar you want. Bake 30 minutes at 350°. Cool slightly and cut into 16 squares or size you want. Do not overbake. They should be chewy. They keep well in an airtight container.
Soak oats in the milk. Mix all ingredients together and shape into a loaf. Bake at 350° for 30 to 45 minutes. Drain off excess grease as soon as taken from the oven.
Cook noodles according to package directions. Add seasoning packets, drain. In large skillet over medium heat, in hot butter or margarine, cook broccoli and garlic until tender. Stir in soup and milk. Add cheese, pepper and nutmeg. Cook until cheese melts. Stir in noodles and tuna. Heat through. Makes about 6 servings.
Mix cocoa, sugar, flour and salt in double boiler. Add milk. Cook until thick, stirring constantly. Continue cooking for 10 minutes, stirring. Add egg yolks gradually, stirring vigorously. Cook for 2 minutes longer. Add butter and vanilla; cool. Pour into 9-inch pie shell. Add meringue and bake at 350° for 15 minutes.
Mix all ingredients and refrigerate. Better if made a day ahead. Serve with Doritos.
Mix all together and pour into 8-inch unbaked pie shell. Top with grated nutmeg. Bake at 350° until crust is done and filling is firm.
Blend sugar, butter, shortening, baking powder, vanilla, almond and eggs in large bowl on a low speed. Beat for 3 minutes on high speed. Stir in flour. Spread 2/3 of the batter in pan. Spread the pie filling over the batter. Drop the rest of the batter in spoonfuls on top of the pie filling. Drizzle with a glaze over it while it is still warm. Bake in a greased pan for 45 minutes at 350°.
Pastry Cup: Mix cream cheese and butter until smooth. Add flour and baking powder. Continue adding flour until a nice ball forms. Form small balls and shape into small muffin pan.
Cook broccoli until just about done. Place in buttered casserole. Mix soup, lemon juice, cheese and mayonnaise. Spread on broccoli. Sprinkle with crackers. Bake at 325° for 20 to 30 minutes.
Grease and flour 9 x 13-inch pan. Mix cake mix as directed on box and pour 1/2 batter into pan. Place filling on top and save 1/4 filling after pouring other 1/2 batter. Sprinkle rest of filling on top of batter. Bake at 350° for 35 or 40 minutes.
In a mixing bowl, combine carrots, apple and raisins. Sprinkle with lemon juice. Add mayo or salad dressing. Stir gently to coat well. Cover and chill for 2 to 24 hours.
Dissolve jello in boiling water; cool until mixture begins to thicken. Then fold in sour cream, salt, pineapple and nuts. Pour into mold and chill until firm.
In saucepan, melt peanut butter and margarine. In large bowl, combine powdered sugar and cereal; pour peanut butter mixture over cereal and sugar. Blend together with hands and form into 1/2 inch balls. Chill until firm.
Place bread in a 9 x 13-inch casserole dish; set aside. Cook sausage until brown, stirring to crumble; drain. Spoon over bread; sprinkle with grated cheese. Combine eggs, milk, salt and pepper. Mix and pour over cheese. Bake, uncovered, at 350° for 30 to 40 minutes. (May be assembled the day before, covered and refrigerated. Remove from refrigerator 15 minutes before baking.) Makes 8 servings.
Soften yeast in water. Add oil, sugar, eggs, 4 cups flour and salt. Stir and beat well, then add remaining flour. Turn out onto floured surface and knead until you can handle. Put in large covered container and let rise. Then punch down. Can be stored in refrigerator and used as needed.
Mix gelatine, sugar and salt thoroughly. Add 1/2 cup of the water. Place over low heat, stirring constantly, until gelatine is dissolved. Remove from heat and stir in remaining 1 cup water and vinegar. Chill mixture to unbeaten egg white consistency. Fold in apples, chopped celery and chopped nuts. Chill until firm; garnish with apples.
Combine first 4 ingredients. Add flour and pecans. Cook on 350° for 10 minutes. Dip in sugar while still warm.
Brown ground beef in large skillet, stirring until crumbly; drain. Add remaining ingredients; mix well. Simmer 30 minutes, stirring frequently. May cook in slow cooker 1 hour. Serves 8 to 10.
Drain peaches. Cut bread into cubes and fry in butter or margarine until lightly browned. Add milk; let stand 30 minutes.
Put warm milk in large bowl. Add sugar, salt and yeast. Stir until dissolved. Add melted shortening and stir. Add flour. Knead until dough is smooth and soft. Put dough in well-greased bowl. Set in a warm place and let rise double in size. Punch dough down. Shape into loaves or rolls. Put into a greased pan. Let rise again. Bake at 400° until golden brown. Brush with butter and serve.
Mix and let stand approximately 45 minutes. Knead dough and place in ungreased pan. Let stand another 45 minutes or more. Add desired topping and bake at 350° for 20 minutes.
Put potatoes in 9 x 15-inch dish. Mix remaining ingredients and pour over potatoes. Crushed potato chips or cracker crumbs can be placed on top. Bake at 350° for 1 hour.
Grease and flour 2 loaf pans. Mash bananas and mix with lemon juice. Cream together sugar, shortening and eggs. Add mashed bananas and whip until light. Sift together flour, soda and salt. Add to creamed mixture along with milk and nuts. Mix thoroughly. Divide batter between greased and floured loaf pans and bake at 325° for 1 hour. Remove and cool on rack. Wrap in plastic wrap. Attach festive ribbon. Tuck in recipe and deliver to a friend.
Do not cook beans. Put beans in casserole dish. Heat cheese in mushroom soup until melted. Pour over beans. Add soya sauce, salt, pepper and water chestnuts. Mix well; sprinkle almonds on top. Bake 30 minutes at 350° until bubbly, uncovered. Serves 12.
Boil slow for 6 to 8 minutes the milk, butter and sugar. Remove from stove and add the chocolate morsels and vanilla. Beat until the morsels are melted, then beat in Marshmallow Creme until smooth. Pour into an 8 x 8-inch buttered pan.
Prepare cake according to directions. Pour into one round and one square 8 x 8-inch pan. Bake and cool. Place round layer in bottom of punch bowl. Then layer remaining ingredients in order in bowl using 1/2 of each. Cube the square layer cake and place in bowl and then layer remaining ingredients in order again in bowl. Garnish with nuts and maraschino cherries.
Saute onion and green pepper until tender using Teflon pan. Add remaining ingredients and heat until cheese is melted. Spread on crackers.
Cut corn off cob; put into saucepan. Add salt, sugar, 1/4 stick margarine, Crisco oil and water to just cover corn. Bring to boil and cook gently for about 20 minutes.
Combine spaghetti, apples and pineapple. Combine eggs, lemon juice and	powdered sugar and cook until thick and let cool. Add to spaghetti mixture. Mix well, chill overnight. Before serving, mix in 8 ounces Cool Whip.
Cook broccoli according to package directions; drain well. Meanwhile, in saucepan, cook bacon. Stir in flour, then cream, bouillon, salt and pepper. Cook over low heat, stirring constantly, until thickened. Stir in cooked, drained broccoli.
Break pretzels in small pieces; measure, place in bottom of oblong pan and pour melted oleo over. Bake 10 minutes at 375°; cool. Mix cream cheese and sugar. Spread on top of pretzels; add layer of Cool Whip. Mix Jell-O according to package, using only 2 cups water (1 cup cold and 1 cup hot). Stir in strawberries. (Will gel very quickly.) When partially set, pour remaining Cool Whip on as topping. Chill; serve cut into squares.
Sift flour, baking powder, spice and salt together. Rub into the butter until it looks like bread crumbs. Add sugar and fruit. Add beaten egg and milk and mix to a soft dough. Roll out to 1/4-inch thick on floured board and use cookie cutter to form 2-inch rounds. Cook over a gentle heat on griddle or electric frying pan for 3 minutes each side. When golden brown, remove and sprinkle with sugar. Serve alone or with butter.
Combine cocoa and water. Bring to boiling. Add milk. Heat until hot, but not boiling. Remove from heat. Add sweetener, vanilla and salt.
Add water to pineapple juice to equal 4 cups liquid. Bring liquid to a boil. Stir in jello until dissolved. Add 1 cup cold water and pie filling. Pour into mold. Chill until firm. Blend cream cheese and sour cream. Stir in sugar and nuts. Spread over salad.
Boil sugar, salt and water to hard ball stage (248°). Do not stir while cooking. Put Marshmallow Creme in a mixing bowl and pour in hot syrup. Stir until slightly stiff. Fold in nuts and vanilla. Drop from spoon on waxed paper or pour into buttered dish. Very good and easy.
Cream the sugar, shortening and margarine. Add eggs, one at a time, mixing well after each one. Sift dry ingredients together 3 times. Alternately add milk and dry ingredients to sugar mixture. Add vanilla. Bake in greased tube pan at 325° for 1 hour and 20 to 30 minutes. Remove from pan immediately.
Mix sugar, salt and lemon juice with mayonnaise. Stir in remaining ingredients and chill before serving.
Boil chicken; pull apart. Mix together remaining ingredients and microwave until cheese melts. Pour over spaghetti and chicken.
Mix and dissolve lemon jello, hot water and cold water. Refrigerate until semi-thick. Fold in remaining ingredients. Chill in 9 x 12-inch pan until firm.
Mix with beater the 1 1/4 cups flour, 2 tablespoons sugar, baking powder, salt and butter; combine slightly beaten egg and milk; add to butter mixture and blend well. Press into 9 x 13-inch greased pan. Press sliced apples in dough overlapping (or cut up rhubarb). Mix with Jell-O, 1 tablespoon sugar and sprinkle over fruit. Cover with a topping of 1 cup flour, 1 cup sugar and 1/2 cup butter, mixed until crumbly. Bake at 350° for 45 minutes or until edges are brown.
Melt morsels and peanut butter in microwave or over medium heat on stove, stirring often. (In microwave, melt on roast about 5 minutes.) When melted, stir in milk. Mix well. Spray 13 x 9-inch pan with Pam; pour in mixture. Refrigerate until firm. Makes about 100 (1-inch) squares.
Heat to boiling 3 cups water in saucepan. (I use a small iron kettle.) Mix cornmeal, salt and 1 cup cold water. Pour into boiling water, stirring constantly. Cook until thickened, stirring frequently; cover. Continue cooking over low heat 10 minutes or longer. To make fried mush, pour cooked cornmeal into loaf pan and cool. When cold, cut into 1/2 inch slices. Pan fry slowly on lightly greased griddle or skillet until golden brown. Serve hot with syrup or honey.
Mix all and put in a greased pan. Crush 2 cups of corn flakes and sprinkle on top along with 1/2 cup of melted margarine. Bake at 350° for 1 hour.
Combine butter, sugar, orange juice and cinnamon in frypan. Bring to a boil, mixing well. Add halved sweet potatoes and simmer 10 to 15 minutes, spooning syrup over potatoes frequently and turning.
Chill evaporated milk in freezer until ice crystals begin to form around the edges. Soften gelatin in water. Add limeade to gelatin in saucepan; heat until gelatin dissolves. Add sugar, stirring until dissolved, but not thickened. Put evaporated milk into a chilled bowl and beat at high speed until stiff. Fold into cooled gelatin mixture. Pour into pie shell. Chill 3 to 4 hours. Serve.
Dissolve Jell-O in hot water; add cold water, pineapple and juice and bananas. Sprinkle top with marshmallows and chill until firm.
Dissolve gelatin in boiling water. Put in strawberries and let them dissolve. Fold in remaining ingredients (except sour cream). Pour 1/2 mixture in a 9 x 12-inch dish and let set in refrigerator until firm. Spread sour cream on top and add remaining mixture. Put in refrigerator until firm.
Melt margarine. Saute 1 medium onion, chopped. Add and saute water chestnuts. Add spinach, cheese, sour cream and artichoke hearts. Pour into greased 2-quart casserole. Bake for 30 minutes in a 350° oven. Sprinkle with more Parmesan cheese the last 5 minutes of baking.
Knead all ingredients and roll into small balls. Place on a cookie sheet. Bake for 20 minutes at 350°.
Dissolve yeast in warm water in large mixer bowl. Add milk, 2/3 cup margarine, eggs, salt and 1 cup flour. Beat on low speed, scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl occasionally, 2 minutes. Stir in remaining flour until smooth. Scrape batter from sides of bowl. Cover. Let rise in warm place until double (about 30 minutes). Batter is ready if indentation remains when touched. Stir batter down by beating about 25 strokes.
Brown hamburg and onion in a skillet slightly. Add tomato sauce and simmer a few minutes. Cook noodles as per package instruction. Mix cheese, milk and soup. Place noodles in a baking dish. Top this with meat mixture. Top this with cheese mixture. Bake at 350° for 20 to 30 minutes.
Drain corn. Pour in whipped cream and mix. Melt butter and mix flour and butter. Pour into corn and whipped cream and stir. Cook at 350° for 45 minutes.
Cut each shell into half, then fourth, then eighths. Deep fry shells until they begin to curl. Take out and drain on paper towels. Sprinkle with powdered sugar and cinnamon.
Combine all ingredients and mix well. Form in loaf pan and bake for 1 hour at 350°.
Mix cake mix, oil, eggs and orange sections well. Bake at 350° for 30 to 35 minutes.
Combine cake mix, nectar, oil and sugar. Mix well. Add eggs, one at a time, beating well after each. Bake in a greased Bundt or tube pan in 325° oven for 1 hour. Cool right side up for 15 minutes. Remove from pan; top with glaze.
Sift dry ingredients together into bowl; add shortening, milk and vanilla. Beat 300 strokes with a spoon or 2 minutes with electric mixer at medium speed, until well blended. Add egg whites and beat 2 minutes more. Pour into 2 greased and lined 8-inch round layer pans. Bake at 350° for 25 to 30 minutes.
Melt butter in a 9 x 13-inch baking dish. Place chicken, salt and pepper. Then add rice. Sprinkle onion soup mix over chicken. Mix cream soups and water together, then add soups, pouring evenly over top. Cover and bake at 350° for 1 hour. Remove cover and top with cheese. Serves 6.
Combine all ingredients except broccoli, water and oil. Soak for 5 to 10 minutes. Wash and clean broccoli. Cut, parboil, drain and set aside. Heat oil and fry steak mixture. Add broccoli and water. Simmer until tender. Serve over rice.
In a large saucepan cook raisins, sugar, water, shortening, spices and	salt; boil for 5 minutes. Cool the raisin-spice mixture. Dust the dry fruit and nuts with flour and add to the raisin-spice mixture, then add the beaten eggs. Bake in a greased large tube pan or 2 loaf pans at 275° for 2 hours and 30 minutes. (If you	plan to give away cakes for gifts, you may want to use the	small individual foil loaf pans purchased at the supermarket and fill only half full with mixture for baking.) After cooked and cooled, you may pour over brandy or rum, or wrap the whole cake in brandy or rum soaked cheesecloth. You may also serve with a brandied hard sauce, if you prefer.
Mix all ingredients. Knead 5 times lightly on floured surface. Pat 1/2-inch thick. Cut out biscuits and bake at 400° until golden brown.
Mix yeast in 2 cups of water until dissolved. Mix flour and shortening or Promise. Add other ingredients, add water and mix well. Pour into muffin pan. Makes about 20 rolls.
Have chicken split and remove the wings, backbone and tail. Clean well. Place in shallow pan. Combine remaining ingredients and pour into jar. Cover. Shake well to blend. Pour over chicken. Cover tightly and marinate overnight in refrigerator, turning chicken occasionally. Barbecue chicken or bake in oven at 350° for 30 to 45 minutes.
Cook cocoa, milk and salt on slow rolling boil until soft ball stage when tested in cold water. Pour in mixing bowl and beat in butter and vanilla. Beat until mixture starts to thicken and loses shine. Pour onto greased cookie sheet. Let cool. Cut into small pieces.
Combine all ingredients in large mixing bowl, stirring to blend. Beat at medium speed 5 minutes (700 strokes by hand), scraping sides of bowl frequently. Pour into greased 10-inch Bundt pan. Bake at 350° for 1 hour. Cool in pan on rack about 15 minutes before turning out on cake plate.
Mix brown sugar, regular sugar, butter and cream together over medium heat in large skillet. Bring to boil, stirring often. Once mixture reaches soft ball stage (test by dropping small amount of hot mixture into cold water and being able to shape into soft ball), remove from heat to test. Quickly add vanilla, peanut butter and Marshmallow Creme. Blend until smooth and mixed well. Pour mixture into buttered 13 x 9-inch pan. When cool, cut into squares.
Preheat oven to 350°. After spinach is cooked and drained, melt two tablespoons margarine in a small saucepan. Add flour, stirring constantly. Add spices. Slowly pour in milk, stirring until sauce thickens to a medium white sauce. Mix white sauce, spinach, onions, sour cream, eggs and melted margarine in a large bowl. Stir in muffin mix. Pour into greased 1 1/2-quart glass casserole dish. Bake, uncovered, for about an hour, until a toothpick inserted in the center of dish comes out clean. Serve immediately.
Put zucchini, butter and seasoning in skillet. Cover, cook slowly 5 minutes. Uncover, cook slowly, turning slices until almost tender. Sprinkle with Parmesan. Toss. Can also add some Velveeta after turning slices, cooking about 5 minutes. Then toss with Parmesan.
Put jello, sugar, cornstarch and boiling water into saucepan. Boil until clear. Cool until the consistency of egg whites. Pour into baked pie shell already half full of sliced fresh strawberries. Cool in refrigerator. Serve plain or with whipped topping.
Mix and freeze, then add 1 (2 liter) bottle of lemon-lime. Thaw 2 hours before serving.
Core and slice the apples into sections, leaving the peel on (approximately 12 slices per apple). Put these sections into a bowl of water until ready to use to avoid discoloration. Next, remove 1 biscuit at a time from the package and separate the biscuit to form 3 equal layers. Do not cut; pull apart. Place one section of apple on each layer of dough. Fold the dough over the apple and crinkle the edges together to form a crescent dumpling. Layer these dumplings into a 9 x 12-inch ungreased baking pan. Continue until all dumplings have been made.
Mix all ingredients except chips and pour into a greased baking pan. Top with chips. Bake, uncovered, at 350° for 1 hour.
Mix Eagle Brand milk and 1 1/2 cups water, then add the instant pudding and Cool Whip. Let set 5 minutes in refrigerator. Put vanilla wafers and strawberries (sliced, not quite a quart) in a bowl in layers. Pour filling over wafer-strawberries. Garnish with whole strawberries.
Fill bottom of 9 x 13-inch pan with chicken pieces. Mix milk and soup together. Pour over chicken. Pour broth into stuffing and mix until lightly moistened. Spoon stuffing over chicken. Bake at 400° for 30 minutes.
Melt butter and sugar together. Stir in evaporated milk. Let cool. Add pineapple and chopped pecans when mixture is room temperature. Add Cool Whip. Last, put in lemon juice. Divide among 3 pie crusts.
Combine eggs, sugar, butter, lemon juice and vanilla. Stir in coconut. Pour filling into unbaked shell. Bake in moderate oven at 350° for 40 to 50 minutes.
Place broccoli in bottom of 9 x 13-inch pan. Add layer of mushrooms and layer of chicken. Mix soup and sour cream; spread over chicken. Sprinkle cheese over soup mixture. Top with bread crumbs. Bake at 400° until cheese bubbles up, about 20 minutes.
Sprinkle pork roast with salt and pepper; rub with rosemary and garlic. Place pork, fat side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in center of thickest part of pork and does not rest in fat. Roast, uncovered, in 325° oven until thermometer registers 170°, about 2 1/2 hours.
Preheat oven to 350°. Grease and flour 2 (8 1/2 x 4 1/2-inch) loaf pans. Combine flour, baking soda and salt; set aside. Cream sugar and shortening. Add eggs, orange juice and sour cream. Mix until blended. Stir in flour mixture just until moistened. Fold in cranberries and pecans.
Cook rice ahead of time. Scramble eggs (hard scrambled and cut into cubes). Boil frozen carrots and peas for 2 to 3 minutes and drain.
Mix all ingredients together in pan and cook on top of stove until thick like pudding. Pour in precooked crust. Cook in oven at 350° until crust browns.
Dip chicken in buttermilk, then roll in Bisquick. Let set 5 to 7 minutes. Lay in sprayed pan and bake in a 425° oven 20 minutes per side.
Combine all ingredients in a tightly covered container. Shake to blend. Store in refrigerator.
Generously covers a 9 x 13-inch cake or 3 round layers.
Take the bread. Take the cheese. Put the cheese on the bread. Put the bread in the microwave for 30 seconds or one minute. Do not forget to cover it with a paper towel. Then you take it out of the microwave and eat. Enjoy!
Peel and boil potatoes in salted water until tender. Drain and return pan to low heat, shaking to dry potatoes. Cream together cream cheese and sour cream with electric mixer. Add hot potatoes 1 at a time to cream mixture and continue beating. Add green onions, diced bacon, salt and pepper to taste. Put in well-buttered ovenproof casserole. Drizzle 2 tablespoons melted butter or margarine over top. Bake in 375° oven for 20 to 25 minutes or until hot through. Remove and sprinkle with finely minced parsley before serving.
Cream shortening; add sugar, salt and eggs. Dissolve soda in molasses. Sift	flour and spices. Add to mixture alternately with milk. Add fruit and nuts last. (Rum makes a nice flavoring.) If batter is not	good and stiff, add more flour. Bake slowly at 300° for 2	hours.	Cake is better if made several weeks in advance and wrapped in foil to season.