HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a saucepan, boil bouillon cubes in water until dissolved. Add diced vegetables. Simmer covered for 30 minutes or until vegetables are tender. Next, add cheese and soup to vegetable broth mixture. Cook over low heat until cheese is melted. Do not boil as cheese will scorch.
Heat oven to 375°. In large mixer bowl cream butter, sugar, brown sugar and vanilla until light and fluffy. Add eggs and beat well. Combine flour, baking soda and salt; gradually add to creamed mixture. Stir in chocolate chips and nuts if desired. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or until very lightly browned. Cool slightly, remove from cookie sheet onto wire rack. Cool completely. Yields about 6 dozen cookies.
Put meat in foil with both soups on top (cream first and then powdered dry). Bake at 350° for 3 hours. Potatoes may be baked in the foil with the meat as well as carrots, diced 1-inch size. Fold foil over top and at ends, and seal to cook. Makes the gravy - no mess!
Combine all ingredients (add broth last). Dressing should be that of a mushy consistency, then bake in oven at 375 degrees for about an hour or until top gets lightly brown and starts to get dry.
In a large saucepan, melt peanut butter chips, 1 cup Eagle Brand and 2 tablespoons butter. Stir occasionally. Remove from heat. Stir in nuts. Spread into an 8-inch square pan sprayed with Pam. In a small saucepan, melt chocolate, remaining milk and butter. Spread on top of peanut butter mixture. Chill 2 hours or until firm. Cut into squares. Store tightly covered.
Mix and place in a 9 x 13-inch cake pan (only use 1/2 cup butter). Take the crushed cornflakes and mix with the remaining 1/4 cup butter and sprinkle on top. Cover. Bake at 350° for 45 minutes.
Cook first 3 ingredients until soft. Add next 2 ingredients. Reheat and add last 2 ingredients.
Brown celery and onion in butter. Mix all ingredients well. Bake in a 2-quart casserole dish 40 minutes at 350°.
Beat eggs and sugar together in large mixing bowl or blender. Add all other ingredients, except whole pecans, and mix well. Pour mixture evenly into uncooked pie shells. Top with whole pecans. Bake at 350° for 50 to 55 minutes.
Mix Eagle Brand milk and the thawed lemonade together and add Cool Whip. Pour in graham cracker crust and refrigerate.
Wash greens carefully several times. Cook in handful of salt until tender. Drain and rinse several times. Put 2 cups in skillet with some bacon grease and cook until all water is out. Add salt. Add beaten egg and scramble in poke.
In skillet, brown ground beef and onions. Add to pre-soaked beans in pot with sufficient water. Cook over low heat until tender. It is good with Mexican cornbread.
Bring soup to boil and stir in Jell-O. Remove from heat and add cheese and onion; mix together. Add water and salad dressing and mix well. Then stir in green peppers, nuts and celery. Pour into mold and chill until set up.
Crush oreos in food processor (set aside). Mix cream cheese, butter, powdered sugar, milk, pudding and cool whip in plastic flower pot lined with foil. Put a small amount of crushed cookies in bottom of pot. Layer pudding/cookies/pudding/cookies ending with cookies. Top with a bouquet of silk flowers. Serve with new garden trowel.
Saute onions, green peppers and garlic 2 minutes in olive oil. Stir in ground beef; cook until browned. Stir in remaining ingredients. Turn into 1-quart casserole. Bake 30 to 45 minutes at 350°.
Pour tomatoes from can into blender	and blend to a pulp. Add remaining ingredients to tomato pulp and heat to a boil. Let cool. Flavor is	improved if made a day ahead of using.	Will keep in refrigerator for a week.
Mix and bake cake as directed on package in a 13 x 9 pan. Place frozen candy bars in a large Ziploc bag and crush to fine crumbs. Mix Eagle Brand milk and Cool Whip in large glass bowl and set aside. In a large glass Pyrex dish, layer the following: Crumble just enough cake to cover the bottom of dish, then spoon layer of Cool Whip mix, then sprinkle layer of candy crumbles. Repeat layers as long as ingredients last, ending with the Butterfinger crumbs. Refrigerate overnight.
Mix ingredients together. Refrigerate until used. Spread on rye bread and bake at 350° for 10 to 15 minutes.
Saute onion, peppers, parsley and mushrooms in butter until tender. Stir in flour, mixing well. Add chicken broth and cream. Cook over low heat until mixture thickens. Add chicken, shrimp and salt and pepper to taste. Heat thoroughly. Serve over rice.
Preheat oven to 350°. Crumble vanilla wafers and melt margarine. Pour margarine over crumbled wafers and blend. Put crumbled wafers in 8-inch aluminum pie pan and press to make pie shell. Line pie pan with whole wafers.
Blend cake mix, Cool Whip and eggs together and chill. Drop by teaspoon in powdered sugar and roll into balls. Bake at 350° for 8 to 10 minutes. You can use any cake mix.
Melt butter. Stir in flour. Add milk gradually. Then add corn, salt, pepper and sugar. Let come to boiling point. Set off heat and cool. Beat eggs well. Beat into corn mixture. Bake in 350° oven for 30 minutes.
Beat sugar and shortening until fluffy. Add eggs 2 at a time, beating well after each addition. Add milk and flavoring. Sift flour and baking powder together; add to mixture last. Bake at 350° for about 30 minutes. Let cool before icing with caramel or peanut butter icing.
Mix apples, bread, raisins and white sugar together. Mix eggs, milk and vanilla and add to apple mixture. Put in a buttered 8 x 8 casserole. Mix remaining ingredients and rub into crumbs. Sprinkle on top of pudding and bake until golden brown at 350 degrees. Serve warm with ice cream or plain cream.
Wash meat and bones. Place in large pot. Add water. Let it come to a boil; skim off fat. Prepare vegetables by washing and paring as necessary. Add seasoning and vegetables except potatoes. Simmer for 2 1/2 hours. Add whole potatoes; simmer for another 1/2 hour. When done, strain soup. Serve as consomme or with Crum Noodles.
Butter a 9 x 13-inch pan. Combine eggs and milk, mix well. Pour over bread cubes. Sprinkle with cheese, salt and pepper. Cover. Refrigerate overnight. Next morning, sprinkle with crumbled bacon. Bake at 350° for 1 hour.
Pour the boiling water and soda over the raisins; let stand while mixing the remaining ingredients. Mix all together, stirring until well mixed. Pour into greased and floured small cake pan. Bake at 350°.
Mix 1/2 cup sugar and the 2 tablespoons flour and hold. Heat milk and 1 cup sugar. Add the eggs, which have been beaten. Add the sugar-flour mixture. Cook in a double boiler until thick enough to coat a spoon, or thicker, if desired. Cool and add vanilla.
Combine milk and lemon juice; add pineapple, coconut, pecans and Cool Whip. Mix well; put into graham cracker crumb crust. (If you use a small pie crust, this will make 2 pies.)
Beat eggs until stiff. Add sugar gradually. Fold in vanilla and Ritz crackers. Add pecans and pour into buttered pie pan. Bake for 30 minutes at 350°. Cool overnight.
Mix margarine, cocoa, buttermilk, water and eggs in saucepan. Almost bring to a boil (do not boil). Take off stove and add sugar, flour and vanilla. Beat well.
Preheat oven to 450°. Mix flour, baking powder and cinnamon in a mixing bowl. Add margarine to flour mixture and work it in. Add honey, milk and egg. Mix thoroughly. Put spoonfuls of dough on greased cookie sheet. Bake for 15 minutes or until lightly golden brown. Makes 8 scones.
Wash peppers, cut in half and clean. Cook for about 10 minutes in boiling water. Brown hamburger; drain. Add 1/2 sauce, salt, pepper, garlic, onion and rice. Dip into peppers, pour rest over peppers. Sprinkle a little more garlic over top of peppers. Bake at 350° for 40 to 45 minutes. Serves 12.
Cook first 4 ingredients (according to cornmeal package directions) until smooth and very thick. Remove from heat and quickly stir in egg and 1 tablespoon butter or oleo. Lightly moisten cookie sheet or large serving platter with water; spread cornmeal mixture evenly to 1/2-inch layer. Cool. Cut into rounds with 1 1/2-inch biscuit cutter to make gnocchi. Arrange gnocchi in slightly overlapping rows in lightly buttered baking dish. Lightly brush with melted butter; sprinkle with sage leaves and top with cheese. Bake at 350° until puffed and brown, about 25 minutes. Serve immediately. Serves 6 to 8.
Blend onion, sugar and vinegar 5 minutes. Add mustard, salt and oil and beat 10 minutes. Stir in poppy seed.
Mix together in bowl. At last minute, prepare 1 cup mayonnaise, 1/2 cup sugar and 2 tablespoons vinegar. Mix with vegetables. May also add chopped cauliflower with vegetables. May double the ingredients.
Mix all ingredients together. Store in closed container. Use 1 or more heaping tablespoonfuls per cup of hot water.
Boil potatoes until tender; drain. In large bowl, whip together potatoes, cheese, salt and butter.
Place all juices and the sugar in a coffee percolator; stir. Place spices in top rack of percolator. Brew like coffee. Remove spices when brewing cycle finishes.
Mix sugar, allspice and cloves. Throughly drain the pickles. Place alternate layers of the pickles in a 2 1/2-quart jar with sugar mixture between each layer. Place lid on jar. Place in refrigerator. These pickles will now make their own syrup and will be ready to serve in 4 days. Keep in refrigerator.
Mix all together with hands. Roll into small balls. Bake on ungreased cookie sheet at 350° for 25 to 30 minutes or until golden brown. (Can be made ahead and frozen.)
Boil chicken and eggs; cut up and put in pan. Mix soup and broth. Pour over chicken and eggs. Mix butter (melted), milk and self-rising flour. Pour over chicken mixture. Bake at 350° for 40 to 50 minutes.
Put fish in buttered flat casserole dish to just fit. Sprinkle with salt and lemon juice. Let stand for 30 minutes. Mix onion with mayonnaise and spread over fish. Mix crumbs, seasoning and cheese, sprinkle over top. Bake at 450° for 25 minutes or until well browned and fish is white and firm. Garnish with lemon slices.
Cook celery and onions in butter. Mix milk and Cheez Whiz over medium heat. Cook broccoli in separate pan, drain off water. Combine all ingredients. Put into a 9 x 13-inch pan or a large casserole dish. Bake at 350° for 20 minutes.
Mix sugar, margarine and milk in large pan and cook to soft ball. Add peanut butter and Marshmallow Creme. Beat until creamy and pour quickly into greased pan. Never fail!!
Soften and beat coffee ice cream. Pour into a graham cracker crust and freeze. When firm, spread chocolate fudge sauce over top and sprinkle with nuts. Keep frozen until time to serve. Serves 6 to 8.
Preheat oven to 450°. Sift flour, baking powder and salt. Cut in shortening until like coarse crumbs. Add milk and mix to make soft dough. Knead lightly (about 10 times) on lightly floured surface. Roll dough out to 1/2 to 3/4 inch thickness with floured rolling pin. Cut dough with large size biscuit cutter. Place oil in pan. Let warm in oven while cutting biscuits. Take pan from oven and touch the top of biscuit in oil in pan. Place it in pan. Repeat with each biscuit. Bake at 450° for 10 to 12 minutes.
Put all ingredients into a medium bowl. Beat with eggbeater until smooth. Batter will be thin. Pour into a well-greased loaf pan and bake at 360° for 30 to 40 minutes. Makes 1 standard bread size loaf.
Roll quartered biscuits into balls. Roll balls in cinnamon-sugar. Place in greased tube pan.
Mix softened cream cheese with other ingredients, using only 1 cup nuts. Shape into 2 balls and roll in other cup of chopped pecans. Chill.
Mix egg yolks and flour. Stir in milk slowly. Blend well with sugar and butter, which has been creamed together. Add lemon juice and rind. Beat egg whites stiff and fold in. Pour into unbaked pie shell and bake in slow oven at 300° for about 1 hour.
Saute butter, flour and chopped onion. Add spinach liquid and remaining ingredients, except spinach. Stir until cheese melts. Add cooked spinach. Top with bread crumbs, if desired. Bake at 350° until bubbly (about 15 minutes). May be made ahead and frozen. Thaw thoroughly before cooking.
Combine margarine and flour; cook gently. Remove from fire and stir in seasonings and sour cream. Fold in drained beans and place in casserole and sprinkle with cheese, then top with French fried onions. Bake in a 350° oven until heated thoroughly.
Blend all ingredients in a large bowl, then beat at medium speed for 2 minutes. Bake in greased and floured 10-inch tube pan at 350° for 45 to 50 minutes. Cool right side up about 25 minutes, then remove from pan.
Cream butter and sugar. Add eggs one at a time, then dry ingredients. Mash bananas and add to batter. Bake slowly in Bundt pan at 375° for one hour.
Brown ground chuck and seasoning in skillet. Drain. Combine spaghetti sauce and water in a small bowl. Place 4 noodles in the bottom of a lightly greased slow cooker. Layer with half of beef mixture, spaghetti sauce mixture, and mushrooms. Spread ricotta over mushrooms. Sprinkle with 1 cup mozzarella. Layer with remaining noodles, meat, sauce, mushrooms, and cheese. Cover and cook on high for 1 hour. Reduce and cook on low for 5 hours.
Mix bananas in mixer. Add eggs; mix well. Add remaining ingredients; mix.	Bake in 2 greased loaf pans at 300° for 60 minutes, or until wooden toothpick comes out dry.
Preheat oven to 300°. Cream butter and Crisco until fluffy. Add sugar and beat until light. Add eggs one at a time and beat well. Add flour, milk, vanilla and pineapple juice. Bake at 300° for 1 hour.
Lay the pork chops in a baking dish. In a bowl, hand crush the tomatoes, then add water, salt, pepper, garlic and sliced pepper. Mix and pour over the pork chops. Bake in a 350° oven for 2 hours.
Cook lasagne noodles and place in cool water to handle; drain. Brown ground beef and drain well. Add spaghetti sauce and simmer for 15 minutes. Grease a 9 x 13-inch pan and begin layering as follows. Place 3 strips noodles on bottom of pan, 1/3 of the cottage cheese spooned evenly, 1/3 of the Mozzarella cheese and 1/3 of the beef and sauce mixture. Repeat for 2 more layers. Bake at 375° for 1 to 1 1/2 hours.
Cook spaghetti, drain and rinse until cool. Toss with Italian dressing. Better if made the night before serving.
Cook carrots until tender. Drain and cool. Mix other ingredients together and pour over carrots. Keep refrigerated.
Season chops with salt and pepper. Brown in oil in skillet. Place in baking dish or casserole. Cover with rice.
Add butter to water; heat until butter melts. Add flour, all at once, and stir until ball forms in center of pan. Remove from stove; let stand five minutes. Add eggs, beating after adding each egg (batter should be stiff). Shape onto buttered cookie sheet by dropping by spoonfuls. Bake about 30 to 35 minutes at 375°.
With a small, sharp knife, cut 1/2 inch deep slits about 1 inch apart in chicken. Place chicken in 1 gallon size food storage bag. Add lemon juice. Toss chicken to coat with juice. Mix the remaining ingredients in a small bowl. Pour into bag to coat chicken. Rub marinade into slits, or use hands to coat chicken. Refrigerate at least 6 hours or preferably overnight. Line a broiler pan with foil for easy cleanup. Lightly oil the rack of broiler pan. Arrange chicken, skin side down, on rack. Broil 4 to 6 inches from heat source for 20 minutes, then turn over and broil 10 to 15 minutes longer, until juices run clear.
Mix all together. Pour into a greased 8 x 8-inch pan. Bake 40 minutes at 350°.
Microwave margarine and chocolate in a 1-quart microwave-safe bowl 2 minutes or until melted, stirring once. Beat eggs adding sugar. Mix well. Add flour and vanilla. Stir in chocolate mixture and nuts. Grease 13 x 9 pan. Pour mixture into pan and bake at 325° for 40 minutes.
Dump all ingredients together and mix well. Refrigerate. Use as a salad or dessert.
Cut bacon into 1 inch lengths and put into soup kettle. Add onion and cook until onion is soft and bacon done. Add potatoes, corn and water. Cook until potatoes are tender. Add margarine, milk and seasonings. Reheat to boiling and serve piping hot. Serves 5.
Brown pork chops and drain. Place rice in bottom of baking dish. Add browned pork chops. Blend tomatoes and bouillon in blender (may substitute tomato juice). Pour over pork chops and rice. Add onion slices and green pepper rings. Bake 1 hour at 350°.
Mix ingredients together. Spread in 9-inch pie plate or quiche dish and bake at 425° for 20 minutes or until brown. Allow to set. Reheat just before serving. Serve with crackers. (Recipe can be doubled.)
Mix all ingredients well. Heat in a 350° oven for 30 minutes. Serve with crackers.
Saute onions, mushrooms and broccoli in butter until onions are tender. Drain off excess liquid. Place vegetables in pie crust. Place grated cheese on top of vegetables. Combine eggs, flour, salt, and milk. Mix well. Pour egg mixture over cheese and vegetables. Bake at 325° for 40 minutes. Let cool 2 -3 minutes before serving. Also good cold.
Mix the dry ingredients. Add beaten eggs, pineapple (with juice) and oil and blend well. Pour into 9 x 13-inch pan that has been greased and floured. Bake at 350° for 30 to 35 minutes.
Mix all ingredients together except butter. Pour into greased 10 x 13 inch pan. Pour melted butter on top and bake at 350 degrees for 30 to 40 minutes.
Brown beef; saute onion in margarine until browned. Add salt, Worcestershire sauce and mustard. Simmer 15 minutes. Combine sugar and catsup, add to beans and mix with meat mixture. Put in 2 1/2-quart casserole. Bake, uncovered, at 325° for 45 minutes to 1 hour.
Mix all ingredients together. Put in 1 1/2 or 2-quart baking dish. Bake 1 hour	at 300°. Serve hot on snack crackers.
Cook noodles as directed. Brown ground beef and onion; drain. Add garlic salt, tomato paste, sauce, oregano, basil and salt and pepper to taste. Simmer, covered, 30 minutes. Beat eggs; add cottage cheese and Parmesan cheese. Layer noodles, sauce, cottage cheese and top with Mozzarella cheese. Repeat layers. Bake at 350° for 45 minutes. Let stand 10 minutes.
Cook macaroni according to directions and drain. Mix with tuna, carrots, peas, onion and cheese sauce thoroughly. Pour into baking dish sprayed with Pam, etc. Bake at 325° for 30 to 35 minutes or until edges begin to brown.
Cook beans until just tender. Drain. While beans are cooking, fry bacon until crisp. Drain on paper towels. Add onion to bacon drippings and cook until tender (not brown) over low heat. Stir in vinegar, sugar, salt, pepper and finely crumbled bacon. Pour over hot beans.
Mix together. Spray muffin pan. Cook according to muffin directions on back of cake mix box.
Combine all ingredients in a medium bowl. Chill before serving. Makes 4 servings.
In a medium bowl, with an electric mixer, combine cream cheese, butter and vanilla, beating until fluffy. Add powdered sugar gradually and continue beating until smooth and creamy. Use to frost one 9-inch cake or the tops of two 9-inch layers.
Cook sugar and corn syrup in 3-quart saucepan over moderate heat until mixture begins to bubble. Remove from heat. Stir in peanut butter. Mix in rice cereal. Press into buttered 13 x 9 x 2-inch pan. Let harden. Melt chocolate chips and butterscotch chips. Spread over cereal mixture. Chill about 5 minutes.
Mix chicken, celery, cheese, mayonnaise, onion and lemon juice in 1 1/2-quart casserole. Melt margarine, stir in bread crumbs, paprika and curry powder. Sprinkle over casserole. Bake at 350° for 30 to 40 minutes.
Defrost strawberries. Do not drain but slice them. Drain pineapple. Dissolve Jell-O in hot water. Add strawberries, bananas, pineapple and nuts. Divide mixture in half. Pour one portion in container and let congeal. Spread sour cream over the congealed portion; pour remaining Jell-O mixture in container. Return to refrigerator until completely congealed.
Mix together and press in a 9 x 13 pan. Bake at 350° for 12 minutes or so. Cool.
Preheat oven to 350°. Blend oleo, salt, 1/2 cup powdered sugar and 2 cups flour to make soft dough. Press evenly into ungreased 9 x 13-inch pan. Bake 15 to 20 minutes until golden.
Place all ingredients except the okra in a large heavy stockpot and bring to a boil. Lower the heat and simmer for 10 minutes. Add the okra and continue to simmer over medium heat for 10 minutes longer. Remove the gumbo from the heat and refrigerate it overnight so that the flavors will blend. When ready to serve, reheat it, again being careful not to allow it to come to a boil. Remove the bay leaves and serve hot over a scoop of white rice.
Put all ingredients in crock-pot (no need to thaw corn). Stir occasionally while cooking. Needs about 2 to 2 1/2 hours in crock-pot. Spray sides of crock-pot with Pam to prevent sticking.
Grease 15 1/2 x 10 1/2-inch pan. Sift together flour, soda, cinnamon, cloves and nutmeg. Cream butter and sugar until fluffy at medium speed. Add egg and vanilla, beating well. At low speed, beat in flour mixture. Add applesauce, nuts and raisins, stirring with a spoon until well mixed. Turn into pan and bake at 350° for 25 minutes. Cool on rack. Sprinkle with confectioners sugar.
Spread thawed potatoes in 9 x 13-inch pan; mix remaining ingredients in a pan and heat until cheese melts. Then pour over potatoes and bake at 350° for 1 hour.
Mix together the first 3 ingredients and add coconut and pecans. Roll in little balls and chill.
Heat oven to 325°. Mix cream cheese and chives with melted butter, add a little mayonnaise for moistness. Flatten out crescent rolls, leaving 2 together. Mix cream cheese mixture with cooked chicken. Put a quarter of the mixture in each crescent roll. Pinch corners together. Brush melted butter across the top of each bun. Sprinkle with bread crumbs. Bake until golden brown, about 20 minutes.
Take large bowl and beat 2 eggs until fluffy (mix by hand). Add crushed pineapple (juice and all); mix slowly. Add sugar, brown and white, then slowly add flour and baking soda. Do not mix fast because you will make air pockets, then add nuts. Bake at 350° for 45 to 50 minutes. Bake in ungreased 13 x 9 x 2-inch baking pan. Check with knife; must be clean, then let cool in pan. Cut in 2 1/2-inch squares. Take out of pan with spatula. Place on plate.
Combine beef hash and onion in an 11 1/2 x 7 1/2 x 1 1/2-inch baking dish. Pour cream over hash. Bake 35 minutes at 400°. Remove and arrange 16 deviled egg halves on hash. Serve with heated chili sauce or catsup in pepper pots. Serves 8 to 10.
Mix cream cheese, tiny shrimp, horseradish and onion and form into a ball. Mix ketchup, lemon juice and horseradish and pour on top of ball. Place ball on bed of bib lettuce. Serve with Ritz or Clubhouse crackers.
Mix together water, egg and vinegar. Then, add salt, flour and shortening. Form into a dough ball. This recipe may be refrigerated for up to 5 days. It makes 5 pie crusts.
Heat oven to 375°. Fry tortillas in oil, 5 to 10 seconds on each side. Spread refried beans 1/4-inch thick on 4 tortillas. Sprinkle 2 tablespoons each onion and pepper over beans; top with 1/4 cup Monterey Jack cheese. Place a second tortilla on top of each prepared tortilla pie. Crumble ground beef very fine. Stir in chili sauce. Spoon beef mixture on top of second tortilla, about 1/2 cup per pie. Top each pie with 1/4 cup Monterey Jack cheese. Place a third tortilla on top of each prepared tortilla pie. Sprinkle with 2 tablespoons each onion and pepper; top with 1/2 cup Cheddar cheese. Bake for 10 to 15 minutes, or until cheese melts. Garnish with sour cream and paprika, if desired. Makes 6 individual pies.
Prepare crust for 1 pie. Mix together 2 tablespoons flour, 3/4 cup sugar and the salt. Add egg, vanilla, sour cream and nutmeg. Beat to a smooth batter. Stir in apples. Pour into crust. Bake at 400° for 15 minutes; reduce heat to 350° and bake 30 minutes longer. Remove from oven.
Toss orange segments, pineapple chunks, cherries and marshmallows with lemon juice. Prepare topping mix as directed on package. Fold into fruit; cover and refrigerate 1 hour.
Dissolve Jell-O in boiling water. Blend in sherbet. Chill until very thick. Stir in cottage cheese. Put in 1-quart mold. Chill until firm.