HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt margarine in skillet on medium heat. Add flour; stir in milk. When mixture bubbles, then set off eye. Add salt. Stir in cheese. Cook macaroni as directed; drain. Stir sauce in macaroni. Put in casserole dish. Sprinkle with paprika. Bake at 350° until cheese is melted and bubbly, approximately 10 minutes.
Mix in large bowl and marinate with a large bottle of Zesty Italian dressing. Let set at least overnight. Stir occasionally and refrigerate.
Place chicken in large kettle with water to cover. Boil, skim off foam. Add salt and pepper. Cover; simmer 30 minutes. Remove chicken from broth and let cool. Add onions and carrots to broth. Bring to a boil; lower heat and simmer 20 minutes. Add peas; drain vegetables and reserve stock. Measure out 1 cup (save remainder for soups). Skin and bone chicken. Cut into bite-size pieces. Combine with vegetables in large bowl. Melt butter in saucepan. Add flour, salt and pepper. Cook, stirring, for 1 minute. Stir in 1 cup stock and milk. Cook until bubbly. Pour over chicken and vegetables. Stir to coat. Spoon into 10-inch deep pie plate. Cover with rolled out pie crust with several vents cut in it for steam to escape. Beat egg yolk with water and brush over top. Bake at 400° for 30 minutes until golden brown.
Peel and slice apples. Pat in baking dish. Mix together flour, sugar and salt. Cut butter into dry ingredients. Spread the crumb mixture over the apples. Bake at 375° for about 30 to 40 minutes.
Take sauce, jelly, vinegar and mustard. Mix over medium heat and bring to boil. Add franks, sliced on diagonal, and heat thoroughly.
Blend ingredients together but do not over beat. Turn into unbaked pie shell and bake 35 to 45 minutes in a 325 oven until lightly brown and set.
Preheat oven to 350°. Bring water and salt to boil. Slowly stir in grits. Cook 5 minutes, stirring occasionally. Remove from heat. Stir a small amount of grits mixture into eggs. Return to saucepan. Add 1 cup cheese, milk and oleo. Blend well. Pour into greased casserole. Top with cheese. Bake 1 hour.
Put flour in bottom of dish pan to cover. Put water, yeast mixture, lard (substitute crisco), and sugar. Add flour one cup at a time to make dough soft. let rise. Place in loaf pans and bake at 350 degrees until golden brown. Makes six loaves.
Combine sugars, milk and syrup. Cook until it forms a soft ball in cold water. Cool to lukewarm and add salt and butter. Beat until it thickens. Add vanilla and nuts. Pour into buttered dish.
Cook squash, onion, salt and pepper in water until tender. Drain. In bowl combine soup, sour cream and pimientos or carrots. Fold in squash mixture. Combine bread crumbs and margarine. Sprinkle half of mixture into baking dish. Spoon squash mixture atop. Sprinkle remaining bread crumbs on top. Bake, uncovered, in a 350° oven 30 to 35 minutes. Makes 6 to 8 servings.
Heat oven to 350°. In a medium bowl, combine butter and sugars. Add eggs and vanilla. Beat until smooth.
Cream together sugar, butter and egg. Add syrup and buttermilk; mix well. Combine spices, soda, baking powder and flour. Sift into first mixture. Mix well. Drop by teaspoonfuls onto greased cookie sheet. Bake at 350° for 15 minutes or until brown.
Slice carrots and cook until barely done. Slice onion thin and dice pepper. Mix all ingredients together and pour over carrots. Better if made night before to marinate.
Combine first three ingredients. Cover and chill 30 minutes. Place watermelon mixture in container of an electric blender or food processor. Top with cover and process until smooth. Set aside.
Mix crushed graham crackers and 1 stick oleo. Pat into 9 x 13-inch cake pan. Mix eggs, powdered sugar and 2 sticks oleo. Beat 15 minutes at high speed. Spread on top of crumbs. Slice bananas on top of mixture. Cover with can of crushed pineapple. Cover with large container of Cool Whip. Add cherries and nuts on top of Cool Whip.
Mix bran, sugar, flour, soda and salt. Add beaten eggs, oil and buttermilk. Mix well. Cover and refrigerate. (Will keep for 6 weeks.) When baking muffins, line microwave pan with cupcake liners, fill 1/2 full (2 tablespoons each). Cook 2 to 2 1/2 minutes. Remove from pan and place muffins on cooling rack.
Put in a bowl, add all ingredients (but Fritos). Toss. Just before serving, add Fritos and dressing. Toss.
Cook sausage until brown and drain. Add garlic, onion, broth, wine, basil and tomatoes to sausage; simmer 30 minutes. Add parsley, noodles and zucchini to soup. Continue to simmer 25 minutes. Serve sprinkled with fresh Parmesan cheese.
Crumble and brown sausage. Saut finely chopped onion and pepper in sausage, then drain and set aside. Mix hash browns, 2 cups of mild Cheddar cheese and 1 cup of sharp Cheddar cheese. Mix in sausage and eggs. Add black pepper to taste; no salt needed. Spoon and pack into a 9 x 13-inch baking dish. Refrigerate overnight. Bake at 350° for 40 minutes; spread remaining sharp Cheddar cheese over the top and bake for 5 to 10 minutes more.
Blend with ice; strain. Pour in sour glass. Garnish with banana slices and sprinkle of nutmeg.
Cook broccoli according to directions on package. Drain well and combine with rest of ingredients. Pour into buttered casserole and top with cheese cracker crumbs. Bake at 350° for 30 minutes.
Mix together, put in casserole dish and cover with Ritz crackers. Bake for 25 minutes in 350° oven.
Mix squash, peppers, onion and pimientos. Add salt. Stir well. Cover and let set 3 hours or overnight.
Mix instant pudding and cold milk. Fold in Cool Whip. Line bottom of 9 x 13-inch or two 8-inch pans with whole graham crackers (not crumbs). Pour 1/2 of pudding mixture over crackers. Add another layer of crackers and then the rest of the pudding mix. Top with a third layer of crackers.
Heat oven to 375°. Grease 13 x 9-inch baking pan. In medium saucepan, combine the first 4 ingredients. Cook over medium heat, stirring constantly, just until mixture begins to bubble. Remove from heat; cool slightly. Beat margarine, sugar and vanilla until fluffy. Add remaining ingredients; blend until evenly mixed and crumbly; reserve 2 cups. Press remaining mixture into bottom of pan. Spread raisin mixture to within 1/2-inch of edges. Sprinkle with remaining oat mixture; pat lightly. Bake 25 to 30 minutes or until golden brown. Cool completely. Cut into bars. Makes 4 dozen.
Combine first 8 ingredients and marinate meat 6 to 8 hours. Heat oil over high heat. Saute half the meat until it loses its pink color, then add half the bell pepper and onion. Cook until done. Place in another hot container; turn down heat to simmer. Add tomato wedges and salsa. Repeat with remainder of meat, onion and pepper. Serve immediately on flour tortillas.
Melt 1/2 stick butter and place in 9 x 13-inch baking dish or pan. Add 1 cup corn flakes and stir; layer cabbage, then cheese, combine 1/2 stick butter, mayonnaise, soup and milk. Pour over cheese, top with remaining cup of flakes. Bake at 350° for 45 minutes.
*You can use 6 or 8 ounces candied orange peel and 1/2 cup marmalade instead of candying your own.
Bring sugar, corn syrup, butter and salt to boil in microwave. Boil for 45 seconds. Add baking soda and stir. Pour over popcorn in a paper bag. Stir, then cook for 1 minute on High. Stir again and spread to cool.
Cook milk and cornstarch over moderate heat until thick; cool. Add remaining ingredients. Beat with mixer at low speed for 5 to 10 minutes, until smooth. Frosts one cake.
Cover crabmeat with water. Combine mustard, salt and seasoning.	Add to crabmeat. Simmer 30 minutes. Stir in remaining ingredients. Simmer until vegetables are tender. Add additional old bay seasoning if desired.
Cook mixed vegetables, celery and onion. Drain. Add cheese and mayonnaise. Put mixture in casserole. Sprinkle with crushed Ritz crackers. Melt the oleo and drizzle over crackers. Bake at 350° for 30 minutes.
Beat eggs well. Add sugar, coffee, cocoa, cream, vanilla and almonds. Blend well. Pour into 1 gallon freezer; add enough milk to fill freezer. Freeze according to instructions.
Mix all ingredients together; fry in frying pan. Pour syrup over pancakes with a dot of butter. If you do not have syrup you can mix 1 cup sugar and 1/2 stick margarine in saucepan, stirring until mixture becomes syrup.
Mix all ingredients together. Place into a greased 8 x 8 pan. Bake at 350 degrees for 45 minutes. If doubled, separate into 2 pans. For best results use exact ingredient amounts.
Bring first 7 ingredients to boil and simmer, covered, for 1 1/2 hours over low heat. Remove chicken; debone and cut into cubes. Cook vegetables in broth, adding enough water to make 2 quarts, until tender. Mix cornstarch and 1/4 cup water, adding to broth. Add chicken and bring to boil while stirring. Serves 8.
Brown meat in oil with onions. Add tomatoes and corn. Add tomato sauce, chili powder and corn meal. Cook for about 10 or 15 minutes. Pour into square or oblong pan and bake in a 350° oven for 30 to 45 minutes until corn meal is done.
Cut chicken into bite size pieces. Put into buttered casserole dish. Mix soups and milk. Pour over chicken. Mix stuffing, onion, salt, pepper, parsley and celery seed. Add melted butter and broth; mix well. Spread over chicken and bake 40 minutes at 350°.
Combine the ingredients you choose and let simmer a few minutes. Serve with the crackers of your choice.
Cream butter and sugar, add spices and orange rind. Beat in eggs, flour, baking powder and salt. Add orange juice, turn into a greased and floured 10-inch tube pan. Bake in 350° oven for 60 to 65 minutes. Cool in pan 15 minutes, then turn out of pan and cool on cake rack. Cover with orange glaze.
Melt chips and add peanut butter. Stir in cornflakes. Mix well. Drop from large spoon onto wax paper. Let cool.
Put roasts, water and onion in crock-pot. Cook overnight. Drain and chop, then add Kraft barbecue sauce and Tabasco sauce.
Coat chicken with flour. Pour melted butter into 9 x 13-inch baking dish. Arrange chicken in pan. Bake, uncovered, at 425° for 30 minutes. Turn chicken and continue baking until brown, 15 to 20 minutes. Remove from oven and reduce temperature to 325°. Pour off excess fat.
Cook hamburger meat, onion and taco seasoning mix according to package directions. Mix 1/3 cup of taco sauce with the refried beans. Spread half of the refried bean mixture in the pie shell, then spread half of the hamburger mixture and top with 4 ounces grated cheese. Crumble 12 chips on top of cheese and repeat layers of refried beans, hamburger and cheese. Bake at 350° for 40 to 45 minutes. Serve with taco sauce, sour cream, tomatoes, etc.
Separate crackers in half and place on large cookie sheet. Put margarine, sugar and nuts in sauce pan. Bring to a boil and cook for 3 minutes, stirring often. Take off heat. Spread mixture over crackers. Bake at 300° for about 10 minutes. Remove from pan onto wax paper to cool.
Mix pretzels, margarine and 3 tablespoons of sugar. Pat into a firm crust in a 9 x 13-inch cake pan. Bake at 400° for 10 minutes. Cool.
Zest the lemon, 1/2 teaspoon then juice the lemon to measure 2 tablespoons of juice. Combine zest, juice, vinegar, sugar, oil and poppy seeds in small bowl. Whisk until well blended. Cover and refrigerate until ready to use.
Blend yeast and water (set aside). Sift dry ingredients. Cut in shortening. Add dissolved yeast and buttermilk and blend thoroughly with fork. Place dough on well-floured board and knead several minutes. Roll out desired amount of dough and cut out biscuits. Place remainder of dough in plastic bag and refrigerate until needed. Cook at 400° for 20 minutes or until lightly brown. Dough will keep for 10 days in refrigerator.
In a small bowl, stir together mayo, sour cream, garlic, basil, vinegar, mustard, salt and pepper. Blend in 1 to 2 tablespoons milk as necessary to reach desired smooth consistency.
Put the first 4 ingredients in the microwave until cheese and oleo are melted. After ingredients are melted, beat with mixer until completely blended. Add vanilla and nuts. Put in lightly greased 9 x 13-inch pan.
Preheat oven to 350°. Blend cream cheese with 1/4 cup sugar and 1 egg in small bowl; set aside. Mix flour, 1 1/2 cups sugar, baking soda, cinnamon, salt and nutmeg in a large bowl. Add pumpkin, margarine, 1 egg and water; mix just until moistened. Reserve 2 cups of pumpkin batter. Pour remaining pumpkin batter into a greased and floured 5 x 9-inch loaf pan. Add cream cheese mixture and reserved pumpkin batter. Cut through with knife to marbleize. Bake until loaf tests done, approximately 1 hour and 10 minutes.
Put all ingredients into mixing bowl. Mix with spoon until blended (do not use mixer). Grease and flour 9 x 13-inch pan. Spread batter and bake at 350° for 35 to 40 minutes or until done. (I grease pan well and put granulated sugar in bottom, making sure to cover and shake excess loose, this is used in place of flour.)
Slice onion. Shed the cabbage. Heat oil in large frying pan over medium heat. Cook the onion, stirring occasionally, until soft, about 5 minutes. Add the cabbage, 1/2 cup water, vinegar, sugar, thyme, salt and pepper. Cook the cabbage, covered, stirring occasionally, until soft, about 10 minutes. Uncover the cabbage. Raise the heat to high and cook until all the liquid evaporates, about 5 minutes.
Dissolve Jell-O in the hot water. Add the frozen strawberries. Chill until strawberries stay suspended in Jell-O. Fold 3/4 of the Cool Whip into the Jell-O. Break angel food cake into small pieces and add to Jell-O mixture until well coated. Spoon into angel food cake pan and chill for several hours. Unmold and frost with remaining Cool Whip.
Heat butter, milk and cocoa. Remove from heat and add sugar, vanilla and nuts. Beat well and frost cake.
Preheat oven to 350°. Cream shortening and sugar. Add molasses and eggs. Sift together dry ingredients. Alternately add dry ingredients and milk to molasses mixture. Turn into a well-greased 13 x 9 x 2-inch pan. Bake at 350° for about 35 minutes. Yields 12 to 15 servings.
Blend peanut butter, cream cheese and confectioners sugar. Then add Cool Whip. Pour mixture into a graham cracker crust. Refrigerate immediately or freeze. If frozen, let stand until room temperature before serving or until defrosted.
Preheat oven to 375°...Mix soup wid buttah 'n spread slices with this...then cut each slice in 5 strips...put on ungreased bakin' sheet...bake 10 minutes.
Beat eggs, sugar and oil well. Add carrots, pineapple and coconut. Sift dry ingredients together and add with nuts and vanilla. Mix well. Bake in ungreased rectangular pan at 350° for 50 minutes. Turn oven off, but do not remove cake for 10 minutes. Good frosted or un-!
In a large saucepan with cover, saute garlic, onion, celery and carrot	in olive oil	until tender.	Add beans, broth, bay leaves, pepper and oregano. Bring to a boil. Cover and simmer 15 minutes. Add tomatoes and basil. Simmer 15 minutes. Add pasta and heat through. Remove bay leaves before serving. Put in soup bowls and sprinkle with the shredded Parmesan.
Prepare cornbread mix according to package directions. Stir in corn. Set aside. Mix remaining ingredients and pour into a square casserole dish. Spoon cornbread mixture evenly over beef mixture. Bake at 400 degrees for 30 minutes. Serve immediately.
Combine all ingredients except cheese; mix thoroughly. Divide meat mixture into thirds. Pat 1/3 in bottom of 9 1/2 x 5 x 3-inch loaf pan; cover with half the cheese. Repeat layers, ending with meat. Bake in 350° oven for one hour. Makes 5 to 6 servings.
Bring to boiling point and let boil until it will become brittle when a little is poured in a cupful of cold water. Pour the mixture over popped corn that has been slightly salted. Stir the corn constantly, so the kernels may become well coated. Shape into ball using as little pressure as possible. Dip the hands in water before forming each ball. Keep in cool place as they get soft and tough in warm place.
Blend together cream cheese, powdered sugar and orange rind. Mix until smooth. Tint yellow with a few drops of food coloring if you wish. Slice bananas about 1/4-inch thick. Arrange 4 slices on a cracker. Top with another cracker and continue to alternate banana slices until all have been used, pressing together lightly. Carefully turn lengthwise onto a platter or tray.
Brown beef and drain. Combine with spaghetti sauce. Cook noodles according to direction on package. Drain. Lay out noodles on foil to keep them from sticking together. Grate the Mozzarella and Cheddar. Mix all cheeses together.
Chill fruit juices and 7-Up. Prepare 7-Up ice cubes by pouring additional 7-Up into two ice cube trays; freeze. At serving time, combine cranberry juice and apple juice in a punch bowl. Slowly pour in chilled 7-Up. Add 7-Up ice cubes. Yields 35 servings.
Precook carrots, onion and mushrooms until tender. Warm soup with frozen chopped broccoli until thawed. Prepare noodles as label directs; drain. In bowl, mix Mozzarella, Ricotta and eggs. Preheat oven to 375°. In 13 x 9-inch baking dish spread 1 cup of broccoli sauce. Arrange half of noodles over sauce. Top with half of cheese mixture, then add all vegetables and sauce. Top with remaining noodles, cheese mixture, then remaining sauce. Bake lasagna for 1 plus hours or until hot. Let stand 10 minutes before serving. Makes 10 servings.
Combine all ingredients, except broth. Add broth, toss lightly to mix. Make 8 cups or enough stuffing for 1 (12 pound) turkey.
In large bowl, dissolve yeast in water. Add 1 1/3 cups of flour. Add sugar, salt, soda, sour cream and eggs. Blend 2 minutes on low speed of mixer. Beat 2 minutes on high speed. Stir in rest of flour, cheese and pepper. Divide dough between 2 greased 1 lb. coffee cans. Let rise covered in warm place for 50 minutes. Bake 35 to 40 minutes at 350°. Remove from cans to cool. Can be baked in 1 bread pan.
Heat oven to 350°. Chop onions and mince garlic. Heat oil in a large frying pan. Add onion and cook until soft, about 15 minutes. Add garlic and thyme and cook 1 minute.
Blend cheese and butter. Add other ingredients. Drop from spoon (bite-size) onto ungreased baking sheet. (Dough will be stiff.) Bake at 325° for 18 to 22 minutes. May freeze.
Dredge steak in flour; brown on both sides in hot fat. Place meat in a 1 1/2 qt. casserole dish; pour off excess fat. Scrape up brown drippings left in pan and add to meat. Arrange potatoes with meat; sprinkle onions, parsley, salt, and pepper over all; add tomato sauce. Cover and bake at 350° for 1 1/2 hours.
Clean mushrooms. Rinse and pat dry. Remove stems, chop and set aside. Cook sausage until browned, stirring to crumble. Drain off drippings. Add chopped stems, garlic and parsley and saute 3 minutes. Stir in cheese and mix well. Spoon mixture into mushroom caps and place in baking dish. Bake for 20 minutes at 350°.
Spray two 9-inch round baking pans with nonstick coating and dust lightly with flour.
Mix all ingredients, except nuts, well. Pour into a greased and floured tube pan (not a Bundt pan). Sprinkle with nuts. Bake at 350° for 45 to 50 minutes. Remove and punch holes in top of cake with a meat fork. Pour icing mix over top and return to oven for 8 minutes more.
Put 3/4 cookie crumbs in bottom of a 9 x 13-inch pan. Drizzle margarine. Mix pudding, milk, cream cheese and Cool Whip. Pour over crust. Put rest of crumbs over the top. Chill. Can decorate top with gummy worms!
Simmer together until onion and garlic are tender or may use enchilada sauce of choice (mild) and add the canned tomatoes.
Mix thoroughly; place in loaf pan. Cover with 2 strips of bacon for flavor. Cover with one 8-ounce can tomato sauce. Bake 1 hour at 350°. Serves 6 to 8.
Drain pineapple. Save juice in a medium bowl. Set pineapple aside. Add bananas to the juice.
Heat a little oil in wok, then add about 1 tablespoon pickled ginger. Stir quickly over medium-high heat, then add cooked meat. Add tonkatsu sauce to taste. Add vegetables, a little more sauce, cooled noodles, bean sprouts and salt and pepper to taste. This is a meal in itself. It makes a lot and it's also good the next day reheated for lunch!!
Mix all ingredients, buttermilk last. Pour into pie shell. Bake at 350° for 40 to 45 minutes.
Cook shells according to package directions. Combine in a bowl, drained spinach, Ricotta cheese, Mozzarella cheese, eggs and 1/2 cup grated cheese. Fill shells with cheese mixture.
Boil the potatoes (with skin on) until you can put a fork in them easily. (Keep checking.) Set them aside to cool. Peel and mash the eggs. Cut up the celery and onion into small pieces. Cut the potatoes into bite-sized chunks. Put into a large bowl; add ingredients and toss with hands. Chill and enjoy!
Melt candy and 1 stick margarine. Cream 1 stick margarine with sugar. Add eggs, one at a time, beating well. Add flour, buttermilk, soda and vanilla. Fold in candy and pecans. Bake at 325° for 1 hour and 15 minutes in well-greased tube pan.
Heat sugar, salt and milk to just under boiling point (just warm). While heating milk, mix egg yolks, cornstarch and enough water to make a very thin paste. Add to heated milk. Let cook until thickened, about 1 minute. Add butter and vanilla. Pour into precooked shell and refrigerate. Can also be used as a pudding without pie shell. If using a shell, graham cracker is great.
Preheat oven to 350°. In large bowl, sift together sugar, salt, baking soda, cinnamon, allspice and flour. In another bowl, mix eggs, oil, pumpkin and milk. Add wet mixture to dry and mix gently to blend. Fill muffin tins halfway and bake 25 to 30 minutes. Makes 18 muffins.
Melt chocolate and paraffin in the top of a double boiler. Pierce peanut butter balls with a toothpick and dip into chocolate, leaving a small area on top of ball not covered with chocolate. Place coated balls on wax paper until set.
Cream butter and sugar until light and fluffy. Add eggs; mix well. Stir in bananas. Sift together flour, baking powder, soda and salt. Add to creamed mixture; mix well. Fold in undrained pineapple and coconut. Pour into two greased and floured 9 x 5-inch loaf pans. Bake at 350° for 1 hour and 10 minutes. Remove from pans to cool. Let set before slicing.
Melt butter in a baking dish. Mix flour and milk to a thick paste. Pour into buttered dish. Do not stir chicken and broth in baking dish. Bake about 1 hour at 350°.
Combine blueberries, 1 cup of sugar, and 1/4 cup of water in a medium saucepan. Cook until berries are soft. Combine cornstarch and 3 tablespoons water in mixing bowl, stir well. Add cornstarch mixture to blueberries. Cook over low heat, stirring constantly until thickened. Set aside to cool. Combine flour, margarine and pecans in a small mixing bowl. Mix well. Press dough evenly into a 13-inch x 9-inch x 2-inch baking dish. Bake for 18 to 20 minutes at 350°. Cool. Combine cream cheese and 1 cup of sugar; beat until smooth. Fold in cool whip. Spread evenly over top. Refrigerate until served.
Mix cabbage, pineapple tidbits, apple, celery and almonds together well. Add mayonnaise. Toss until all ingredients are well-coated. Serve chilled.
Reserve 1 cup cake mix. Combine remaining cake mix, melted margarine and 1 egg in bowl. Press over bottom of 9 x 13-inch baking pan.
Sift flour, sugar and baking powder together. Cream butter until soft; add egg, then vanilla. Add sifted flour, mixing well. Let chill and roll in balls. Press flat with fork dipped in milk. Bake at 350° until light brown.
Line a buttered 9 x 12-inch baking dish with bread slices. Top with chicken. Saute mushrooms in margarine (butter) 5 minutes. Spoon over chicken. Add water chestnuts. Dot with mayonnaise. Top with cheese slices. Combine eggs, milk and salt. Pour over chicken. Mix undiluted soups and pimento and spoon over casserole. Cover with foil and refrigerate overnight. Remove foil, put crumbs on top and bake, uncovered, at 350° for 1 1/2 hours. Serves 8 to 10.
Mix sugar, flour and pecans. Mix butter and eggs. Combine. Fill greased and floured muffin pan 2/3 full. Bake at 350° for 20 to 25 minutes.
To sifted flour, add baking powder, soda and salt. Add nuts. Melt butter in saucepan; remove from heat and mix in sugar. Cool. Stir in egg and vanilla. Add flour mixture gradually, mixing well. Spread in greased 9 x 9 x 2-inch pan. Sprinkle chocolate chips over top. Bake at 350° for 20 to 25 minutes. Do not overbake. Cool in pan; cut in bars.