HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place rice on bottom of casserole dish. In mixing bowl, blend soups and water. Pour over rice and place chicken in. Bake at 350° for 1 to 1 1/2 hours.
Cook macaroni in salted water, according to package directions; drain. Combine soups, milk and deviled ham; stir in cooked macaroni; mix lightly. Turn into greased 1 1/2-quart casserole. Top with mixture of corn flakes and cheese. Bake in a 375° oven for 30 minutes, or until browned and bubbly.
Combine sugar, milk, vanilla and butter in saucepan. Mix well. Boil mixture on high heat 3 minutes. Remove from heat and add marshmallow cream and peanut butter. Mix thoroughly. Pour at once into a greased 8 1/2 x 13-inch pan. Cut in squares when cool.
Mix ingredients and pour over box of oyster crackers. Put on lid and shake container to mix. Let stand overnight.
Thaw potatoes. Melt oleo and cheese together. Add sour cream. Mix together with potatoes. Layer potatoes in baking dish and sprinkle with cheese. Continue with layers of potatoes and cheese, ending with cheese on top. Bake at 350° for 35 minutes.
Do not add salt. Place foil in 30 x 18-inch baking pan. Place meat in pan. Mix soup and onion soup mix. Spread over meat. Add vegetables. Sprinkle with water. Fold over and seal. Bake at 300° for 3 to 4 hours. Skim fat from gravy. Serve gravy with meat. Serve with a salad and bread.
Layer the shrimp not too thinly in a 9 x 12-inch pan. Sprinkle with Worcestershire sauce and 1/2 to 1 bottle barbecue seasoning. Salt and pepper to taste. Add sticks of butter on top. The more butter, the more gravy to dip your French bread in. Yum, Yum. Bake for 45 minutes at 325° to 350°, until done. Shrimp should turn pink. When done, dip French bread in gravy and enjoy.
Cook potatoes in their jackets until tender (better to undercook than to overcook). Put into refrigerator and chill for 24 hours. Warm in saucepan the margarine, half and half and salt. Peel potatoes and grate into large bowl. Pour half and half mixture over potatoes; add cheese. Mix together and put into a 9 x 13-inch ungreased baking dish. Bake at 350° for 1 hour, uncovered.
Drain beans. Cut onions and tops and pepper. Mix dressing and pour over beans in a wide, flat container. Let stand in refrigerator overnight. Keeps well.
In a 2 quart glass casserole dish, blend together sugar, cornstarch and salt. Stir in boiling water, then microwave 3 1/2 to 4 1/2 minutes, stirring about every minute until thickened and translucent. In medium bowl beat egg yolks lightly, then gradually stir first mixture into egg yolks, blending well. Microwave at medium high (70 percent power) 2 minutes. (Less than 2 minutes if mixture is thick). Cool the mixture; then add the butter and fresh lemon juice and lemon peel. Pour the cooled mixture into a cool pie crust. Top with Cool Whip or whipped meringue.
Mix together and roll into one-inch balls. Place on cookie sheet and bake at 375° for 20 to 25 minutes.
In skillet, brown pork chops. Season with salt and pepper; place on baking sheet. Top with slices of onion. Combine sauce, tomatoes and brown sugar in bowl. Pour over pork chops. Cover; bake at 350° for 1 hour. Uncover; top each chop with green pepper ring. Bake 15 minutes more.
Combine the juice concentrate, water, apricot nectar and carbonated beverage. To serve, pour over ice in glasses. Garnish with orange slices. To carry on a picnic, pour juices and water in a container with lid and add carbonated beverage just before serving at picnic. Serves 6.
In a large mixer bowl, beat cheese until fluffy. Beat in condensed milk until smooth. Stir in lemon juice and vanilla. Pour into crust. Chill 3 hours or until set. Top with desired amount of pie filling before serving.
Have cream cheese at room temperature. Combine with other ingredients except pecans and mix well. Chill slightly (can be handled easier). Form into a ball or a loaf. Put pecans on waxed paper. Roll ball or loaf in pecans. Wrap and refrigerate.
Mix cream of coconut with milk. Add marshmallows. Cook over low heat until marshmallows melt. Cool in bowl and refrigerate 1 hour or until mixture starts to jell. Beat jelled mixture with electric mixer until frothy. Carefully fold in whipped cream. Blend in 2 cups of coconut by hand. Pour into pie shells, dividing evenly. Sprinkle remaining coconut over pies and refrigerate at least 6 hours before serving.
Place meats and onions in a pan with enough water to cover. Squeeze meat until fine; add a pinch of salt. Fill a spice basket or a small tea ball, half full with pickling spice and peeled, halved garlic. Put basket under water and meat. Stir when meat boils, add bouillon cubes, stir. Wait 1/2 hour and add oats gradually; keep stirring until oats are done, (about 10 minutes). Pour into shallow pans and let cool, refrigerate. Slice thin and fry until crispy. Catsup is good on top.
Cream butter and sugar; blend in flour. Pat into bottom of a well-greased 13 x 9 x 2-inch pan. Bake at 350° for 15 minutes. In a bowl, beat egg whites until stiff and set aside. Beat egg yolks until thick; add brown sugar and beat well. Stir in nuts and coconut; fold in egg whites and spread over baked crust. Return to oven and bake 25 or 30 minutes longer. Remove from oven, cool in pan, dust with confectioners sugar.
Put pulled chicken into broth with chopped eggs, celery, drained peas, drained chopped pimentos, salt and pepper to taste. Add flour and water; put in large dish. Place crust over and bake at 450° until crust is brown.
Combine first 3 ingredients in a bowl. Add cornmeal and toss gently. Pour oil to depth of 2 inches into a large skillet (or use Fry Daddy). Heat oil. Fry half of mixture until golden brown. Remove with slotted spoon and drain. Repeat procedure. Sprinkle with salt and serve.
Mix all dry ingredients together. Cream all wet ingredients. Add mixtures together. Bake at 350° for 15 minutes on an ungreased cookie sheet. May add nuts and raisins if you wish.
Make cream sauce of butter, flour and milk. Add cheese, noodles and egg yolks. Add stiffly beaten egg whites. Pour into mold (jello or Bundt cake) that has been sprayed with Pam. Place a piece of brown paper (sack) on top of mold while baking. Bake at 300° for 15 to 20 minutes.
Melt butter, sugar and maple syrup in microwave or on stove top. Pour in bottom of a 13 x 9-inch pan. Place sliced apples on top of mixture pan. Cover with bread slices.
Preheat oven to 425 degrees. Grease a 9x13 inch casserole dish. Drain oysters, reserving juice. In a small mixing bowl combine butter and crushed saltine crackers. Cut the oysters into small pieces, set aside. In a small mixing bowl combine cream, oyster juice and Worcestershire sauce. Spread one can of corn onto bottom of casserole dish. Layer 1/2 of the oysters over the corn, 1/2 of the cracker mixture. Repeat layering with remaining ingredients. Pour the oyster juice mixture over the top of the entire casserole. Cover the casserole dish with aluminum foil. Bake casserole for 20 minutes. Remove foil and bake an additional 30 minutes.
Beat together 1 1/2 cups sugar, eggs and oil until well blended. Sift together the flour, cinnamon, nutmeg, allspice and 1 teaspoon soda. Add this to the blended egg mixture alternately with 1/2 cup buttermilk. Add prunes, nuts and vanilla. Bake in a greased and floured 13 x 9 x 2-inch pan at 300° for 1 hour.
Combine cheese, onion, celery, sour cream, water chestnuts, pimentos, corn, green beans and soup. Mix well and put in a buttered casserole. Crumble crackers on top and slice margarine and put on top. Bake at 300° for about 25 to 30 minutes.
Mix green beans and mushroom soup together. Add whole can of onions on top. Cook in large shallow dish in oven (350°) for about 1/2 hour.
Mix ingredients together in order. Bake at 350° for 8 to 9 minutes.
Combine onion, potatoes and milk in medium-sized boiler over medium heat. Bring to a slow boil for a few minutes. Add oysters, margarine and pepper; bring back to a boil for about 5 minutes (until onion and potato cut through easily). Remove from heat and serve in bowls with oyster crackers.
Combine all ingredients thoroughly. Pack firmly into a loaf pan. Bake at 350° for 1 hour. Cool 5 minutes before serving.
Bring chicken broth, onion and seasonings to a boil in saucepan. Add zucchini. Cook for 20 minutes or until zucchini is very tender. Add peas. Mix well. Process in blender until smooth or press through sieve. Serve hot or cold in serving bowls.
Cream butter and sugar. Add egg and mix well. Then add raisins and molasses and mix well. Add flour, spices and sour milk. Mix well. Pour into greased 13 x 9-inch pan. Bake at 350° for 30 to 40 minutes.
Break or cut stem; trim husk to ear. Remove dark outer husks. Cook 1 1/2 to 2 minutes on High per ear. Pull back husks. Remove silk. Butter and salt to taste.
Brown meat in skillet. Add garlic, salt and pepper. Add small amount of water and cook slowly until tender. Add mashed potatoes and mix well with meat. Warm tortillas in grease in skillet; remove and place 1 tablespoon of meat mixture on center of tortilla. Fold over and pin with toothpick. Fry taco in grease until brown; drain well on paper towel. Serve with chopped onions, lettuce, canned, peeled green chili peppers and hot sauce.
Roll out biscuits. Place in 9 x 13-inch pan or larger if you double recipe. Cut apples in 1/8. Place on biscuits, drop pieces of butter on top and pour on syrup as desired. Sprinkle on raisins, cinnamon, nutmeg and lemon juice. Bake until biscuits are done at 350°. Eat warm and enjoy. If desired, top with whip cream, lemon sauce or ice cream.
In large bowl, combine sweetened condensed milk and water. Add pudding mix. Beat well. Chill 5 minutes. Fold in whipped topping, then strawberries and bananas. Line side and bottom of 3 1/2-quart glass serving bowl with cake slice. Spoon pudding mixture into prepared bowl. Cover. Chill. Garnish with additional strawberries and banana slices. Refrigerate leftovers if any is left.
Combine flour and sugar; cut in shortening with pastry blender until the mixture resembles coarse meal. Set aside.
Heat oven to 375°. Grease a deep 2-quart baking dish. In large saucepan, gradually stir cornmeal into boiling water; cook and stir 1 to 2 minutes until consistency of mush. Stir in butter, sugar and cheese; stir to blend. Stir in milk, egg yolks and pepper. Blend thoroughly. Beat egg whites until soft peaks form; fold into corn meal mixture. Pour into baking dish. Bake at 375° for 45 to 50 minutes or until golden brown.
Heat chocolate with water over very low heat, stirring until smooth. Add 1/2 cup sugar; cook and stir 2 minutes. Cool to lukewarm. Add vanilla.
Beat with a mixer on high speed for 5 minutes the eggs. Gradually add sugar. Stir in pumpkin pie filling and lemon juice. Add flour, baling powder, cinnamon, ginger, nutmeg and salt. Spread in a greased and floured 15 x 10 x 1-inch pan. Top with nuts. Bake in 375° oven for 15 minutes. Turn out on towel sprinkled with powdered sugar. Starting at narrow end, roll towel and cake together. Cool. Unroll. Spread filling on top.
Gently fold cottage cheese, crushed pineapple and dry gelatin into prepared topping. Cover and refrigerate until thoroughly chilled. Spoon into individual serving dishes and garnish each serving with strawberry slices and mint, if desired. Each serving: 3/4 cup. Per serving: 78 calories, 1 milk exchange.
Mix chicken with mushroom soup and tomato soup. Fill soup can with milk one time. Add milk. Brown slightly onion and celery. Add. Cook noodles and drain. Layer noodles and chicken mixture alternately. Cover top with grated cheese. Cook at 325° for 45 minutes.
Heat vinegar and water. Put eggs, onions, bay leaves and salt in a large mouth jar. Pour vinegar over eggs, etc. Put top on jar. Takes from 1 to 2 weeks to pickle.
Whip eggs, milk and vanilla in flat bottom bowl. Fold in cinnamon. Dip both sides of bread in egg mixture and cook in a non-stick pan until golden brown on both sides. Serve with favorite topping.
Mix cake mix, butter and 1/3 cup of milk. Press half of mixture in bottom of 13 x 9 x 2-inch cake pan. Bake at 350° for 8 to 10 minutes. While cake mixture bakes, soften caramels in saucepan with 1/2 cup milk over low heat. Remove cake mixture from oven and sprinkle chocolate chips over top. Pour/spread caramel mixture on top of chips. Crumble remaining cake mixture over all and bake for 16 to 20 minutes. Remove from oven and refrigerate for 1 hour before cutting into squares. Enjoy! Then go to your aerobics class every day for the next two weeks to work off the calories!
Mix mayonnaise and milk in a small bowl. Cook macaroni just like the directions say. After you cook it, wash it. Then cut your onions up in the macaroni and leave it in a covered bowl until you get ready for the rest of the ingredients. Then cut up your eggs, pepper, ham and relish. Then mix it all up.
To Feed: Every few days, add 1 cup warm water, 3/4 cup sugar and 3 tablespoons mashed potato powder. Let sit out 8 hours, lightly covered, then refrigerate.
In saucepan, heat first 4 ingredients until carrots are tender. Stir in soup, milk, corn and cauliflower; heat through. Just before serving, stir in cheeses and pepper.
Brown pork chops on both sides in hot oil. Sprinkle with salt and pepper to taste.
Place chopped potatoes and onions into large pot; cover with water. Cook until tender. Add vegetables (except corn), chopping tomatoes. Add desired seasonings and chicken broth. Simmer over low heat for 45 minutes to 1 hour. Add corn 10 minutes before end of cooking time to thicken. Stir often to prevent sticking. Serve hot with fresh corn bread. Makes about 3 quarts. Freezes well.
Dissolve gelatin in boiling water. Add fruit and chill until partially set, then put half of mixture in a mold and place in refrigerator until completely set. Cover with sour cream. Spoon on second half of partially set gelatin. Refrigerate. Serve on lettuce; garnish with grapes and tangerine petals. (To double, use 2 and 1/2 quart dish; fix above mixture for the bottom, let set, then fix another mixture for the bottom; let set, then fix another mixture for the top, and use 12 ounces sour cream.)
Dissolve yeast in warm water in large mixing bowl. Stir to dissolve with buttermilk and sugar. Let stand 15 minutes. Add warm butter and eggs; mix. Sift soda and salt with 4 cups flour. Add to liquid mixture. Beat until smooth. Add remaining flour until dough is no longer sticky. Knead well on floured board. Oil large bowl. Place dough in bowl and let rise until doubled. Knead again. Pinch off dough size of egg. Bake in 400° oven until brown. Brush with melted butter while still warm.
Dice and boil carrots in salt water until tender. Drain and cool. Alternate or mix together layers of carrots, pepper rings and onion rings in container. Mix remaining ingredients and pour over vegetables. Cover and refrigerate. Will keep a week under refrigeration and is better if make several days ahead and allowed to marinate before serving.
Cream shortening and sugar. Add molasses and egg. Beat well. Add sifted dry ingredients. Mix well. Roll into 1-inch balls. Dip in sugar. Bake 15 minutes at 375°.
Heat sour cream to lukewarm in a large saucepan. Remove from heat and stir in sugar, soda, salt and yeast (crumbled). Mix well. Turn dough onto floured board and fold over several times until it is smooth. Roll into an oblong 24 x 6-inches. Spread with 2 tablespoons of soft butter. Sprinkle half of dough with mixture of brown sugar and cinnamon. Fold over the other half. Cut into 24 strips, 1-inch wide, and twist. Cover and let rise until light (1 hour). Bake at 375° for 12 to 15 minutes.
Add 1 cup hot water to Jell-O and cream cheese. Let melt. Use mixer to beat cheese. Add pineapple and Cool Whip. Place in refrigerator until set.
Preheat oven to 350°. Grease 2 (9-inch) cake pans. Line with wax paper, extended up sides of pans. Grease wax paper. Prepare brownie mix according to directions on box. Pour into prepared pans. Bake 20 minutes or until top springs back when touched. Let cool.
Steam squash until well done. Mash fine. Chop onion fine. Saute in margarine until tender. Mix all ingredients together. Chill until very cold. Form in oblong croquettes and roll in soft bread crumbs. Cook in deep fat until brown.
Cook rice in 2 1/2 cups water and 1 teaspoon salt. Saute onion 5 minutes in butter. Remove from heat; add hot rice, sour cream, cottage cheese, bay leaf, salt and pepper; toss. Layer half rice mixture, chilies and grated cheese; repeat and sprinkle with parsley.
In small bowl microwave cream cheese for 1 1/2 to 2 1/2 minutes on High to soften. In medium serving bowl combine salsa, sour cream and cream cheese. Stir well. Top with layer of scallions, layer of lettuce, layer of green pepper, layer of tomatoes and layer of cheese. Refrigerate for 1 hour. Mix just before serving.
Mix marinade ingredients and pour over meat. Let stand 1 to 1 1/2 hours. Broil 4 to 5 inches from heat 7 minutes, brushing once with marinade. Turn and broil 5 to 7 minutes longer, brushing once more. Add pineapple slices for the last 3 to 4 minutes. Serve with rice.
Combine vegetables in a large bowl and set aside. Combine remaining ingredients in a small saucepan. Bring to a boil and boil 1 minute. Pour over vegetables. Cover and chill 8 hours, serve with slotted spoon. Serves 10.
Butter 1 1/2-quart oblong baking dish. Arrange fruit in dish. Mix together dry ingredients. Beat large egg with a fork. Add milk, vanilla and melted oleo. Stir in dry ingredients and spread over peaches. Bake at 375° for 35 to 40 minutes.
Fry and drain sausage. Alternate layers of bread, sausage and cheese in buttered casserole dish. Mix together eggs, milk and salt. Pour over layers and refrigerate overnight. Bake at 325° for 45 minutes.
Roll chicken in flour and lightly brown chicken in 2 tablespoons oil. Set aside. Stir-fry vegetables in 2 tablespoons of oil until tender. Mix together; add soy sauce and salt and pepper to taste.
Mix first 5 ingredients and put in buttered casserole dish. Top with crushed crackers which have been mixed with butter. Bake at 350° until top is brown.
Heat oven to 350°. Beat eggs, vanilla, shortening and about half of the cake mix (dry) until light and fluffy. Stir in remaining cake mix, the butterscotch chips and nuts. Drop dough by teaspoon, about 2 inches apart, onto ungreased baking sheet. Bake for 10 to 12 minutes (cookies will be soft in centers when done). Cool slightly before removing from baking sheet. Makes about 5 dozen cookies.
Cream butter and sugar. Mix in vanilla and water. Add flour and pecans; blend well. Chill until firm (1 to 2 hours). Shape into crescents and place on ungreased cookie sheet. Bake at 325° about 20 minutes or until edges are pale brown. Cool slightly; roll in powdered sugar while still warm. Makes 4 to 5 dozen cookies.
Mix and bake cornbread as directed on package. When cooled completely, crumble very fine. Mix all other ingredients into cornbread.
Preheat oven to 350°.	Melt butter in medium saucepan. Stir in sugar and flour until well blended. Remove from heat. Add milk, eggs and baking powder. Mix well. Fold into thawed corn. Bake for 1 hour in a 2 quart buttered casserole dish.
Cook chicken; save broth. Pull chicken apart and mix with chicken soup and celery soup. Place in casserole dish. Mix stuffing, oleo and 1 cup broth. Place on top of chicken mixture. Bake at 300° until bubbly. Better if made and set in refrigerator for 2 hours or overnight before cooking.
Mix sugar and milk. Cook over low heat, stirring constantly. Cook about 12 minutes or until a soft ball forms when dropped in a cup of cold water. Remove from heat. Dump in margarine and cocoa. Stir until mixed. Dump in marshmallows and beat until it starts to get thick. Add pecans. Pour in buttered dish or pan. Let cool and cut into squares.
Beat the egg; add sugar and chocolate syrup. Sift the flour, baking soda, and salt together. Add to sugar mixture. Then fold in butter and nuts. Spread in a well greased 9 inch square pan. Bake at 350 degrees for 35 to 40 minutes. Yields 16 brownies.
Melt bacon fat in frying pan and add beef, salt, pepper and onion. Cook about 5 minutes or until beef is well browned. Add tomato sauce, stewed tomatoes, pea beans and chili powder. Simmer until mixture reaches desired thickness.
Put the strawberry jello into a 2-quart dish. Put pineapple and juice in a pot and let it come to a boil. Pour over the jello, then let stand until it becomes lukewarm. Blend while you are waiting for it to cool. It will curdle if not lukewarm. Next, blend in the Cool Whip and then the cottage cheese. Use fresh cottage cheese. This will serve 8 to 10 and will keep about 10 days. Keep refrigerated.
Boil chicken. Take meat off bones. Cook 3/4 stick margarine with 6 tablespoons of flour. Add 3 cups chicken broth. Let cool a few minutes, then add chicken. Pour into a baking dish. Put sliced eggs on top. Top with biscuits, divided. Cook at 400° until biscuits are brown.
Line 13 x 9-inch pan with 1 roll of crescent rolls. Layer meat and cheese in order as written. Top with sliced peppers. Pour most of egg mixture over layers. Top with other large crescent roll layer. Brush top with remaining egg mixture. Cover with foil. Bake in 350° oven for 25 minutes. Remove foil. Bake 10 minutes or until brown. Cut in squares and serve warm or room temperature.
Simmer squash and tomatoes until tender. Add onion which has been sauteed in the butter. Salt and pepper to taste. Pour into bake dish; top with cheese. Bake 20 minutes at 375°.
Preheat oven to 400°. Mix 2 cups flour, salt and baking powder together; cut in lard. Add milk, a little at a time (should look similar to bread dough). Roll out or spread on large cookie sheet.
Mix flour, sugar, baking powder, baking soda and salt. Beat eggs; stir in bananas, oil and water. Add to flour mixture; stir until moistened. Stir in cereal. Pour into greased loaf pan. Bake 55 to 65 minutes at 350°.
Peel onions, cut into 1/2-inch slices and separate into rings. Place in a large Ziploc bag (or paper sack) with 1 cup flour. Shake until rings are coated.
Cook onion and bell pepper in butter for 5 minutes. Combine with the other ingredients and place in a casserole. Bake, uncovered, in a moderate oven at 350° for 30 minutes. Serves 8.
Saute onion in butter or margarine. Cook broccoli 5 minutes in box in microwave. Add cream of chicken soup and milk. Add a little more milk if you prefer it thinner. Add broccoli and 1/3 box Velveeta cheese. Heat until cheese melts. Serve with bowl of fresh fruits (apples, pears, grapes, bananas, etc.) and crackers.
Cut eggs in half. Remove yolks; mash. Blend in cream cheese, relish and seasonings, mixing until well blended. Refill whites.
Mix first 3 ingredients. Spread on tortillas. Drain olives, blot dry on paper towel. Sprinkle equal amounts remaining ingredients on top of cream cheese. Roll tortillas tightly. Chill at least 2 hours. Cut rolls into inch pieces. Discard ends. Serve with spirals facing up.
Mix all ingredients together. Heat in top of double boiler until cheese is melted. Do not overheat. Do not dilute with water. Serve with bread sticks, crackers, Melba toast, vegies or whatever suits your fancy.
Cook bacon but not crisp. Add chopped onion and cook until tender but not brown. Stir in pineapple juice, catsup and chili powder. Score franks diagonally at 1-inch intervals. Add to the sauce. Cover and bring to a boil; add pepper and simmer 8 to 10 minutes. Serve on fluffy hot rice. Makes 6 servings.
Mix all ingredients and chill.	Best if mixed approx. 6 hours before serving.
Cook chicken livers, onion and celery in butter until vegetables are tender but not brown. Remove chicken livers and dice; return to skillet. Mix eggs and seasonings together and pour over liver and onion mixture. Add cream cheese. As eggs begin to set, draw turner across bottom to form large soft curds. Cook until eggs are thick but still moist. Makes 4 servings.
First Layer: Mix together flour and oleo until like pie crust. Pat into a 9 x 13-inch pan and bake at 350° for 20 minutes.