HumbleIntelligence/food-ner-1-Million huggingface dataset:
Remove crust from bread and quarter. Put 6 slices in buttered 13 x 9-inch pan. Layer diced ham over bread, then layer shredded cheese over ham. Put the other 6 slices of bread over layers. Mix milk, eggs, salt and mustard together. Pour over layers. Refrigerate overnight. Bake at 375° for one hour.
Preheat oven to 350°. Pour oil into 13 x 9 x 2-inch pan. Tilt pan until bottom is covered with oil.	Put remaining ingredients into pan and stir with fork or spoon until blended (about 2 minutes). Bake for 35 to 45 minutes until toothpick inserted near center comes out	clean.	Cooled cake may be sprinkled with powdered sugar. Store cake loosely covered. Makes 16 to 20 servings.
Dissolve chicken soup in water and pour into frying pan. Add lemon juice, garlic powder and chicken. Saute each side for 5 minutes over medium heat. Remove chicken to warm plate and cover. Place mushrooms in frying pan; add water and garlic powder. Saute for about 4 minutes, then pour over chicken and serve.
Combine all ingredients except powdered sugar and mix thoroughly. Spread mix into lightly greased 10 x 15 x 1/2-inch pan and bake for 45 minutes at 275°. Remove from oven. Use a teaspoon to scoop out cookies. Form into balls with fingers. Be careful, it is hot. Roll cookies in powdered sugar. Place on wax paper to cool.
Boil chicken with 2 bay leaves and celery until tender. Bone chicken (break into pieces) and place in oblong glass baking dish. Fold soup and cream together. Add to chicken. Mix margarine and crumbs and put on top. Bake 15 to 20 minutes at 350°.
Preheat oven to 325°. In a medium saucepan, melt butterscotch chips and butter over low heat. Remove from heat. Stir in graham cracker crumbs; mix well. Reserve 2/3 cup of crumb mixture. Press remainder firmly into a buttered 13 x 9-inch baking pan.
Cook macaroni per package directions and drain. In large bowl, combine mayonnaise, chili sauce, ReaLemon, bouillon, and sugar; stir macaroni, tomato, and onions. Cover and chill. Just before serving, stir in lettuce and bacon. Refrigerate leftovers.
Prepare pasta per directions; rinse in cold water and drain completely. Add all other ingredients, except dressing. Add dressing just before serving; mix well. Refrigerate.
Mix flour, salt, baking powder, sugar and cinnamon. Add egg, milk and butter. Add apples.	Pour in greased muffin tins. Sprinkle top with sugar and cinnamon. Bake at 375° for 25 minutes. Yields 1 dozen muffins.
Heat together 6 cups water and sugar until sugar is dissolved. Cool; mix together cooled sugar syrup and add pineapple juice, orange juice, lemon juice and bananas. Freeze. About 3 hours before ready to use, set out of freezer. Let thaw until slushy. Add ginger ale at time of serving. Makes about 30 cups. Can be kept sealed in freezer for 1 to 2 months.
Fry bacon; crumble and set aside. In same frying pan, saute onion and jalapeno pepper. Mash peas well or place in food processor. Add sauteed onion and pepper mixture, including drippings. Add crumbled bacon and Cheez Whiz. Blend well. Serve hot with chips.
Combine first 6 ingredients. Melt butter with garlic clove in shallow baking pan. Dip chicken pieces in garlic butter and then in crumb mixture. Place in baking pan. Bake 45 to 60 minutes. Baste occasionally with pan drippings. Do not turn pieces.
Heat milk in top of double boiler over direct heat until tiny bubbles appear around edge of pan. Beat egg yolks, sugar and salt to mix well. Very slowly, pour hot milk into egg mixture, beating constantly. Return mixture to double boiler top; place over hot, not boiling, water. (Water in lower part of double boiler should not touch upper part.) Cook, stirring constantly, until this coating forms on metal spoon, approximately 8 to 10 minutes. Immediately pour custard into a bowl; place sheet of waxed paper directly on surface. Set bowl in cold water to cool. Stir in lemon peel. Refrigerate until very cold, several hours or overnight. Makes 1 1/2 cups.
Cut shortening into flour. Place egg yolk in a cup and fill it up with milk to make 2/3 cup. Work out on floured counter. Makes 2 double crusts.
Mix all ingredients together (except bread) in bowl. Cut ring around top of loaf and remove bread inside, leaving about 1 inch around the loaf. Fill with dip mixture; replace the round top. Wrap in foil and bake at 250° for 3 hours. Break the bread into pieces and toast. Serve with dip, also raw vegetables.
Prepare dressing mix. Carefully cut chicken breasts off bones in one piece, leaving skin on. Slowly separate skin from thickest part of breast with your fingers, leaving skin attached at edges.
Combine and mix well. Pour into pie crust and bake at 350° for 1 hour. Makes 2 pies.
Mix the sour cream, soup, milk, parsley and 1 cup of the cheese together. Salt and pepper ham and potatoes. Add to the sour cream mixture. Top with remaining cheese. Bake at 350° for 1 hour.
Cook bacon and put aside. Drain grease from pan; saute onion and bell or hot peppers. Add eggs, scrambled, to pan. Crumble bacon in also. When almost done, add cheese on top. Spoon into tortillas; add hot sauce, if desired.
Soak apricots for 30 minutes in warm water. Drain and cut into 1/4-inch pieces. Cream butter, sugar and egg. Stir in water and orange juice. Mix dry ingredients and add to mixture. Blend in chopped nuts and apricots. Pour into greased pan, 9 1/2 x 5 x 2 3/4-inches. Bake 55 to 60 minutes at 350° or until wooden toothpick thrust into center comes out clean. Remove from pan. Let cool on rack.
Mix hash browns, margarine, salt and pepper and press into 8 x 12 pan. Bake at 400 until golden brown. I do this the day before and store in refrigerator. Combine remaining ingredients and pour into cooked hash brown crust. Bake until eggs are set, about 20 minutes, in 375 degree oven.
Put into a bowl and mix. Bake at 350° for 10 to 12 minutes.
Cook broccoli according to package. Put undrained broccoli in blender. In small saucepan, heat milk and butter (do not boil). Stir in potato flakes and onion. Add milk mixture to broccoli and process briefly. Return to saucepan. Add broth and salt. Simmer 10 minutes on low heat. For thinner consistency, add a little more milk. Makes 6 half cup servings.
Brown ground beef (drain). Add garlic powder, onion, salt, oregano and tomato sauce and paste. Cook until thick, about 5 to 20 minutes. Cook noodles according to directions. In 2-quart casserole dish, layer noodles, Mozzarella cheese, cottage cheese, tomato mix and Parmesan cheese. Make 3 layers like the list. Bake at 375° for 30 to 40 minutes or until it bubbles.
Thoroughly grease Dutch oven. In a large bowl, work together the butter, sugar and flour until crumbly. In medium bowl, mix together the cinnamon and flour. Slice each apple into 12 or 16 slices. Remove seeds, but leave peel on. Fill Dutch oven with apples. Add mixture of cinnamon and water. Sprinkle with crumbs. Bake for 25 to 30 minutes. Serve warm with nondairy whipped topping. Serves 12.
Preheat the oven to 250 degrees. Grease and flour a 9-inch springform pan with the tube insert. Combine the cherries, pineapple, dates and flour in a large bowl. Toss to coat the fruit with the flour. Add the pecans and coconut. Mix well. Add the condensed milk. Mix well. Press into prepared pan and bake for 1 1/2 hours. Cool completely before removing from pan. Wrap tightly in foil. It will keep, refrigerated, for several weeks.
Tips (For Blueberry Dessert): Substitute blueberry pie filling for the cherry filling.
Boil squash and onion together until tender. Drain out all juices. In same kettle return drained zucchini and stir in cheese, margarine, crumbled crackers and eggs. Add milk until it looks like heavy paste. Pour into greased casserole or pan. Sprinkle with Parmesan cheese on top. Bake at 350° for 1/2 hour. Good served hot or cold or warmed over. Will freeze.
Combine banana, applesauce and egg whites. Mix with mixer until well blended. Add remaining ingredients, except sugar and cinnamon. Pour into an 8 x 8-inch pan (sprayed with Pam). Sprinkle with sugar and cinnamon mix. Bake at 350° for 20 to 25 minutes. Cool on rack.
Cream shortening, butter and sugar; add eggs and beat well. Sift dry ingredients; add to creamed mixture. Add nuts. Drop from a teaspoon about 2 inches apart onto a greased cookie sheet. Bake at 350° for 12 to 15 minutes.
Mix together pudding mix, flour, milk, egg and margarine. Beat for 2 minutes and spread in bottom of flat 2-quart pan which has been coated with vegetable spray. Drain peaches and spread over dough mixture. Mix together cream cheese, sugar and reserved peach juice. Beat for 2 minutes and spread over peaches. Sprinkle with cinnamon sugar. Bake at 350° for 35 minutes.
Beat together cream cheese, sugar and vanilla until smooth. Fold in whipped cream and pour into crumb crust. Chill several hours. Clean strawberries and place in a ring on top of chilled pie. Brush strawberries with melted jelly. Yields 6 servings.
Mix pretzels, sugar and butter. Press into baking dish and bake 10 minutes at 350°. Prepare jello by dissolving in 2 cups boiling water and then adding 1 cup cold water. Stir in frozen strawberries. Let set. Cream sugar with cream cheese. Add Cool Whip. Spread on top of crust and then add strawberry jello. Refrigerate.
Cream margarine and sugar until fluffy. Beat in egg yolks and potatoes. Sift in dry ingredients and mix alternately with buttermilk and vanilla, then fold in stiffly beaten egg whites. Pour into 2 (9-inch) greased cake pans and bake at 350° for 30 minutes. Frost with your favorite chocolate frosting.
Put cauliflower in a 2-quart gratin dish. Preheat oven to 350°. In a medium saucepan, melt butter and add flour. Cook roux mixture over low heat for 3 minutes, stirring often, but don't brown it. Heat milk to scalding separately. This can be done in the microwave 4 to 5 minutes on High. Pour the hot milk all at once into the roux, stirring constantly over medium heat until sauce is bubbling. Add the seasonings and Parmesan cheese; whisk until smooth. Remove from heat and stir in Mozzarella. Combine shells with cauliflower. Pour sauce over mixture. Gently work the stringy cheese into the cauliflower and shells. Top casserole with seasoned bread crumbs and paprika. Bake for 30 to 40 minutes, until browned.
Mix the first three ingredients and set aside. Next, mix cranberry sauce, pineapple and nuts. Add your jello and blend well. Pour into mold and refrigerate, covered.
Put a little bit of jelly on one slice of bread and just enough peanut butter on the other slice of bread. Put both slices together and one tasty, real yummy peanut butter sandwich.
Cream shortening and sugar. Add peanut butter, creaming well. Add unbeaten eggs, milk and vanilla; beat well. Blend in dry ingredients gradually. Shape by rounded teaspoonfuls into balls. Roll in sugar. Place on ungreased cookie sheet. Bake at 350° for 8 minutes. Remove from oven and place a chocolate star on top of each cookie, pressing down so that cookie cracks around the edge. Return to oven; bake 3 to 4 minutes longer.
Brown hamburger and drain off any excess fat. Add the rest of the ingredients. Simmer 10 to 15 minutes. Serve over cooked spaghetti.
In a skillet, brown beef and onion; drain fat. Add tomato sauce, garlic, chili powder, salt and pepper. Add olives, if desired. Mix well and simmer for 5 minutes. Lightly butter tortillas on one side only. Place on tortilla, buttered side down, in a 2-quart round casserole. Spoon about 1/2 cup of meat mixture on the tortilla, then sprinkle about 1/3 cup cheese. Repeat layers, ending with cheese. Pour water around the sides of casserole (not over the top). Cover and bake at 400° for 20 minutes or until heated through. Let stand for 5 minutes before cutting. Makes 4 to 6 servings. Serve with shredded lettuce and sour cream, if desired.
Layer on platter. Micro cook on 100% power a couple of minutes until cheese is melted, turning platter once. Makes 20 servings. 50 calories per serving.
Place chicken in a Pyrex dish. Mix together celery soup, chicken broth and margarine. Pour over chicken.
Brown beef with taco mix. Place all ingredients in a square glass dish. Spread layer of refried beans to cover bottom of dish. Then repeat process with each additional layer. Serve with Doritos or Mexican chips.
Put cracker crumbs on top and bake at 375° for 1/2 hour.
Mix butter, Crisco and sugar until fluffy. Mix vanilla, eggs, salt, evaporated milk and 2 1/2 cups flour. Pour 1/2 cup flour over the chopped walnuts and cherries that have been cut in half. Mix and spoon into batter. Pour into tube pan that has been greased and floured or sprayed with Pam. Bake in cold oven set at 300° for 2 1/4 hours.
Divide cream cheese in half and spread onto 2 plates. Evenly distribute the sauce over each plate of cream cheese. Sprinkle the crab meat evenly over the sauce on each plate. Spread with knife onto crackers of your choice.
Baking time: 5 to 10 minutes. Temperature: 400°. Size pan: cookie sheet.
Drain mushrooms and add to rice. Combine sherry, butter and mushroom juice to make 1 cup. Put into baking dish. Bake at 350°, uncovered, for 45 minutes.
Combine meat, rice, onion, salt and pepper. Form into balls. Mix soup and water in pot of a pressure cooker. Drop meatballs into pressure cooker. Cover; set control at 10 and cook 10 minutes after control jiggles. Cool cooker normally for 5 minutes, then place under faucet. Serves 4. This recipe is both fast and very popular with children!
Put sugah, flour 'n cornmeal in a bowl 'n toss litely wid a fork...now drap in the aigs, 'n everthang else...beat til smooth 'n blended reel gud...pore in an unbaked 9-inch pie shell 'n bake at 375° fur 'bout 45 minutes til a golden brown. WOW!
Preheat oven to 325°. Butter 4 slices of bread and place them in a lightly greased 12-inch pan. In a medium mixing bowl, mix together vanilla, eggs, 1/2 cup sugar and milk. Pour over bread and let set for 10 to 15 minutes. In a small bowl, mix together cinnamon and 1/3 c. sugar; sprinkle over bread. Bake at 325° for 40 minutes or until firm.
Cook ground beef and onion in small amount of oil. Cook slowly until meat turns white. Drain off fat. Add the remaining ingredients and mix well. Put into a casserole dish and bake at 350° for 30 minutes.
Wash zucchini, remove stem and blossom end but do not peel. Cut into 1/4-inch slices. In large skillet, cook and stir zucchini and onion in butter until butter is melted. Cover, cook, stirring occasionally until zucchini is tender-crisp. Mix remaining ingredients. Gently stir into zucchini and heat through. Serves 4.
Beat together oil, sugar and eggs on low speed. Then mix flour, cinnamon and nutmeg to mixture by hand. Add apples, nuts and vanilla to mixture. Grease and flour tube cake pan. Pour mixture in and bake at 325° for 70 to 75 minutes.
Rinse chicken in cold water and pat dry in clean cloth. Mix biscuit mix, salt and paprika in paper bag and shake chicken in mixture until covered.
Quickly brown pork chops. In a large greased casserole dish, add a layer of pork chops, then a layer of sliced potatoes. Repeat layers, adding salt and pepper to each. Mix mushroom soup and water. Pour over potatoes and meat. Bake, covered, with glass lid at 350° for 45 minutes to an hour or until potatoes are done.
Cream shortening, eggs and sugar and add milk alternately with flour, baking powder, salt, soda and sour cherries. Add nuts. Bake in 8 x 12-inch pan for 50 minutes at 350°. Serve warm with sauce.
In medium bowl, stir together soup, cheese, mayonnaise and curry powder until well blended. Place cauliflower in 2-quart casserole; pour sauce over cauliflower. In small bowl, mix together bread crumbs and margarine; sprinkle over top. Bake, uncovered, in 350° oven 30 minutes or until hot and bubbly. Makes 6 to 8 servings.
Wrap chicken around 2 or 3 of the spears, wrap ham around that. Then put this on a slice of buttered bread and roll like a jelly roll. Put as many servings as you would like in deep dish and pour melted butter over. Bake until bread is brown. Serve cheese sauce over it.
Mix together cocoa, coconut, raisins, cornflakes, nuts, fruit juice, wafer crumbs and milk. Blend well. Lightly spray a 7-inch square baking dish with nonstick cooking spray and line with foil. Spray foil. Press mixture lightly and evenly into bottom of dish. Pour melted chocolate over mixture, spreading smooth. Let stand a few minutes. Score lines with a knife. Chill until firm. Cut along score lines.
Heat oven to 375°. Place peaches in square baking dish. Sprinkle with nutmeg and cinnamon. Combine remaining ingredients, mixing until crumbly. Sprinkle crumb mixture on top of peaches. Bake about 30 minutes or until peaches are tender.
Combine sugar, flour and cornmeal in large bowl. Add eggs, melted butter and milk. Beat with mixer until smooth. Pour into unbaked pie shell. Bake at 350 degrees for about 40 minutes.
Clean chicken and pat dry. Chop onions and celery. Halve olives by hitting each one with a flat bottomed glass or bottle. Cover bottom of a large stock pot with olive oil. Fry small batches of chicken, seasoning each batch well with salt, pepper and garlic powder. Remove to platter. When last batch of chicken is done, remove from pot and add onions and celery. Cook 5 minutes or until tender. Add olives, capers and chicken along with cooking juices of chicken and simmer. To prevent chicken from breaking up in pot cover and, while holding cover down, remove from stove top and shake entire pot instead of stirring. If more juice is desired, add 1 cup of water. Let simmer at least 1 1/2 hours. Add vinegar 1/2 hour before done. Serve with a green lettuce salad and lots of Italian bread.
Crumble cake into bite size pieces. Mix together Eagle Brand milk, Cool Whip, lemon juice and strawberries. Pour over cake pieces; mix well and pour into large cake pan. Refrigerate overnight.
Mix and press in a 9 x 13-inch pan the first three ingredients. Beat and pour over crust the last four ingredients. Bake 55 to 60 minutes at 300°. Cut into squares.
Combine cookie crumbs and 3/4 cup melted margarine in bowl. Mix well. Press into 9 x 13-inch glass dish. Spread softened ice cream over cookie crust. Freeze until firm. Bring chocolate syrup, margarine and condensed milk to a boil in saucepan, stirring frequently. Cool to room temperature. Pour over ice cream layer; sprinkle with pecans. Freeze until serving time. Yields 12 servings.
Place chocolate and butter in top of a double boiler, melt over medium heat until completely melted. Beat eggs with wire whisk only to mix, not foamy. Add vanilla and sugar and beat to mix only. Add melted chocolate and stir with whisk until chocolate is incorporated. With a spatula, fold in the flour and then diced fruit. Pour on top of cookie base that has been cooked. Bake at 300° for 35 minutes. Bake the night before or two days before, sprinkle with powdered sugar.
Mix ground beef lightly with bread crumbs, egg, milk, onion, salt and pepper in a bowl. Pack 1/2 of mixture lightly in a 2-quart glass loaf pan. Make a depression into center.
I was walking down life's highway, a long time ago. One day I saw a sign that read "HEAVEN'S GROCERY STORE". As I got a little closer the door came open wide, and when I came to myself, I was just inside.
Drain pineapple. Cream the sugar and butter together. Add eggs, one at a time, beating after each one. Add pineapple, coconut and pecans to egg mixture. Mix well. Bake in unbaked pie shell at 350° until firm.
Brown meat; add spinach. Cook until completely thawed. Grate about 1/2 of cheese into meat-spinach mixture. Stir until cheese melts and mixture sticks together. Cool. Cook macaroni shells. Cool until they're comfortable to handle. Stuff with meat mixture (about a tablespoon in each shell). Place in baking dish and cover with spaghetti sauce. Cover with remainder of Brick cheese and sprinkle with Parmesan. Bake at 350° for approximately 30 minutes.
Combine flour and salt; work in the shortening until like coarse meal. Sprinkle water over flour mixture until completely moistened. Form into a ball. Roll dough and fit into a 9-inch pie pan. Prick pastry. Bake in 375° oven for 5 minutes; reduce heat to 350° and cook 15 to 20 minutes. Yield: 1 pie crust.
Mix all ingredients together, mixing well. Bake at 400° for 5 minutes. Reduce oven to 350° and bake until knife comes out clean.
Put the walnuts on a baking sheet in a moderate oven to warm, but not brown. Put the sugar and 3 tablespoons of water into a saucepan; set over medium heat and boil to form a light caramel syrup. Immediately add the warmed walnuts; stir over the heat for a few seconds to distribute the nuts through the caramel and being careful of the caramel, pour it onto an oiled baking sheet, spreading it out into an even layer with a spatula. Set aside to cool and harden. Chop into 1/8-inch pieces.
Mix all ingredients thoroughly together and pour into 1 well-greased and floured 8-inch pan. Bake at 350° for 30 minutes. Double this recipe for use in turkey dressing.
Peel and cut up carrots. Place in boiler with margarine, sugar, salt and water. Boil on medium to high until liquid forms into a light, thin syrup. Serves 10.
Brown hamburger, bell pepper and onion. Mix beans, catsup, sugar and mustard. Mix well with hamburger mixture. Bake in large casserole for 1 hour at 350°.
Cream butter and sugar. Stir in eggs. Add flour and chill. Working with small amount of dough (keep remainder cold) roll out very thin and cut. Brush with milk or egg and sprinkle with sugar and cinnamon. Put nut in the center and bake quickly.
Mix altogether. Pour into a 9 x 12-inch pan. Sprinkle brown sugar and nuts over batter. Bake for 35 minutes.
Put on cookie sheet. Sprinkle with cheese. Bake at 350° for 5 minutes until cheese melts.
Mix first 3 ingredients together thoroughly. Sift together remaining ingredients and stir into mixture. Chill dough. Roll into balls the size of small walnuts. Roll in mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Place about 2 inches apart on ungreased baking sheet. Bake at 400° until lightly browned, but still soft. Makes 5 dozen.
Pinch angel food cake in small pieces. Place in oblong Pyrex dish. In large bowl, add Cool Whip, sour cream, sugar, vanilla and lemon juice. Pour over angel food cake pieces. Top with red pie cherries. Place in refrigerator overnight or until used.
Preheat oven to 425°. Put butter and apple slices into a 9-inch Pyrex pie pan. Place in 425° oven for about 5 minutes to melt butter and soften apples. Beat flour and milk into eggs with a whisk, leaving batter slightly lumpy. Pour batter over butter and apples. Bake 20 minutes. Sprinkle with powdered sugar and serve immediately. Pass mixture of cinnamon and sugar or syrup, if desired.
Add corn meal to boiling water. Cook 15 minutes. Add margarine, sugar, baking powder, salt, egg yolks and milk. Stiffly beat egg whites. Bake in a 2-quart baking dish at 425° for 20 to 25 minutes.
Saute mushrooms, carrots, celery, tomato, onion and garlic in butter and oil until vegetables are tender-crisp. Stir in beef broth, water, barley, thyme, salt and pepper. Simmer 30 minutes. Makes 7 (1 cup) servings.
Mix ingredients. Drop by teaspoon and press down on lightly-greased cookie sheet, about 2 inches apart. Bake in 375° oven for 20 minutes.
Thaw broccoli. Combine all ingredients. May be cooked in a skillet over medium heat or in a 350° oven for 45 minutes or until rice is tender and liquid has cooked down.
Pour boiling water over jello and let partly jell. Have cream cheese at room temperature. Mash and cream with mayonnaise. Add carrots. When jello is ready, blend cream cheese, mayonnaise and carrots. Add pineapple. Pour into greased mold.
Mix liquids slowly to flour and sugar, then bake on greased skillet or griddle.
Melt caramels in microwave. Add cream cheese and mix well. Dip apples (on sticks) and place on wax paper. Sauce may be used as a topping on ice cream or on apple pie.