HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut chicken bite size (cooked). Fry bacon; drain and reserve 2 tablespoons of grease. Brown in grease. Add bacon, tomatoes and mushrooms. Cook 5 minutes. Add chicken and simmer 10 to 15 minutes.
Cook the cake mix as directed and cool. Crumble a layer of cooled cake in a punch bowl. Mix the vanilla pudding as directed. Spread pudding over crumbled cake. Spread the pineapple with juice over the pudding. Add another layer of crumbled cake. Spread the pie filling over cake. Layer the Cool Whip over top. Add the nuts over top.
Combine margarine and peanut butter until smooth. Beat in sugars, then eggs and vanilla. Add flour in small amounts until all is added. Shape into 1-inch balls; press down with fork. Bake at 350° for 12 minutes or until lightly brown. Let cool on rack. Makes 6 dozen.
Place cornmeal, sugar and salt in heavy saucepan and add boiling water. Add milk, beaten eggs and baking powder. Melt butter in casserole and swish to coat container. Add butter to saucepan. Cook slowly on top of stove. When it thickens, put in casserole and bake at 400° to 425° for approximately 25 minutes.
Remove skins from potatoes; shred potatoes into bowl, using medium blade or shredder. Add cheese. Saute onions in 1/4 cup melted butter in saucepan or until tender. Remove from heat. Stir in soup and sour cream. Pour over potatoes and cheese. Mix well. Turn into greased 13 x 9 x 2-inch 3-quart baking dish. Cover and refrigerate overnight. Sprinkle with corn flakes, drizzle with 3 tablespoons butter. Bake in 350° oven for 1 hour. Garnish with pimento and parsley. Makes 12 servings.
Cook sugar and milk in saucepan over high heat to soft ball stage. Pour over other ingredients in bowl (large) and mix with mixer until marshmallows are melted. Pour into cookie sheet (buttered).
Mix well the cream cheese and condensed milk. Fold in Cool Whip and pecans. Chill. Serve with fruit.
Mix ingredients well. Pour into two well-greased 8-inch pans and bake at 350° for 35 minutes. Do not overbake. Turn out cake. While cake is cooling, make the icing.
Preheat oven to 350°. Butter a 9 x 13-inch pan. Mix all ingredients except the jam. Pat 3/4 of the dough on bottom of pan. Spread with jam. Sprinkle rest of dough on top for crumbs. Bake at 350° for 40 to 45 minutes.
Cream sugar, shortening, eggs and vanilla. Add flour to creamed mixture. Mix well. Stir in gumdrops and mix well. Drop on cookie sheet. Bake at 350° for 10 to 12 minutes. Makes about 5 dozen.
Let Grape-Nuts stand in milk for 5 minutes. Add the remaining beaten ingredients. Bake at 325° for 1 hour.
Reserve 1/2 cup of the crumbs. Press remaining crumbs onto bottom and 2-inches up the sides of a generously buttered 10-inch spring-form pan. Stir cream cheese to soften. Beat until fluffy.
Prepare Stove Top dressing according to package directions. Combine the soup and milk and set aside. Place a heaping tablespoonful of dressing on each chicken breast and then roll the breast up. Spray oven dish with nonstick spray. Place the chicken breast open side down in the pan. Pour milk and soup over the top. Add salt and pepper to taste. Bake at 350° for 1 to 1 1/2 hours.
Mix all ingredients. Pour into muffin tin greased with Pam. Bake at 400° for 10 minutes. Makes 45 muffins.
Pour crushed pineapple in bottom of cake pan. Pour peach pie filling over top of crushed pineapple. Pour dry cake mix over peach pie filling. Pour melted butter over cake mix. Bake at 350° until brown.
Saute onion, celery and mushroom pieces in butter or margarine. Cook broccoli as directed on package and drain; add to onion mixture. Add mushroom soup. Melt cheese in double boiler or microwave; add to mixture. Serves 12.
Make roux with butter and flour. Add milk and chicken broth; cook until thick. Add potatoes. Cook for 10 to 15 minutes, stirring frequently. Garnish with chives, crumbled bacon and Parmesan cheese.
Cook and stir ground beef and onion in a 10-inch skillet and then drain. Stir in the taco sauce and beans and 1 cup of the cheese. Heat, stirring occasionally, until cheese is melted. Sprinkle remaining cheese on top. Dip with your favorite chips. Makes 3 1/2 cups.
Cook onion, celery, green pepper and garlic in margarine until tender, but not brown. Combine all ingredients and mix well. May use mayonnaise and milk if too dry.
In a large Dutch oven, brown beef over medium-high heat. Drain fat. Add onion and celery. Cook until tender. Stir in soup, tomato paste and catsup; simmer 15 to 20 minutes. Spoon into a large kettle or roaster. Add all remaining ingredients; stir well. Bake, uncovered, at 350° for about 1 hour. Yields about 25 servings. Can make up full recipe and freeze into portions before they are baked for smaller servings.
Scrub potatoes; pare a strip of skin about 1/2-inch wide around center of each potato. Place in medium saucepan. Add boiling water to measure 2 inches and 1/2 teaspoon salt. Bring to boiling; boil gently covered, 20 minutes or just until potatoes are tender. Drain; return to heat several minutes to dry out. Add butter, lemon juice, 1/2 teaspoon salt and the parsley; toss gently to coat well. Makes 8 servings.
Sift flour and sugar together.	Bring margarine, oil and cocoa to a rolling boil. Remove from heat and add to flour and sugar mixture. Then add baking powder, buttermilk, vanilla and cinnamon to mixture.
Mix all ingredients together except coconut. Roll into one inch balls and roll in coconut. Keep hands wet while rolling. Store at least two days before serving.
Trim fat from meat; cut meat into strips. Heat oil in large skillet. Add meat; cook, turning frequently, until brown, about 5 minutes. Stir in water, onion, garlic salt and ginger. Heat to boiling; reduce heat. Cover and simmer 12 to 15 minutes for round steak, 5 to 10 minutes for sirloin. Add green pepper strips during last 5 minutes of simmering while meat simmers. Cook instant rice as directed on package for 4 to 6 servings. Blend cornstarch, sugar and soy sauce. Stir into meat mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Cut each tomato into eighths and place on meat mixture. Cover; cook over low heat just until tomatoes are heated through, about 3 minutes. Serve with rice.
Mix all together and bake at 450° for 20 to 25 minutes in an 8 to 10-inch black skillet or a 9-inch glass pie pan, greased.
Mix together and roll in cracker crumbs or cereal. Make patties and brown in oil.
Drain strawberries, pineapple and oranges. Mix together in a large bowl. Chill before serving. If salad is to be chilled overnight, it is best to add the bananas just before serving. Serves 6 to 8. Good to serve with breakfast casserole.
Combine all ingredients except crust in a microwave-safe bowl. Using an electric mixer, beat until smooth. Microwave, uncovered, for 5 minutes at High, stirring often. Pour into baked pie crust. Microwave for 12 to 15 minutes at Medium (50%) or until center is almost set, but looks slightly moist. Rotate pan once if necessary for even cooking. Let stand 10 minutes. Serve warm or cold.
Mix ingredients together and put into a 9-inch pie pan. Bake at 350° for about 7 minutes.
In a 13 x 9 baking dish, melt margarine. Remove from heat. Sprinkle graham cracker crumbs over margarine. Pour milk evenly over the crumbs; top with chocolate chips, coconut and nuts. Press down gently. Bake at 350° for 25 minutes or until golden brown. Cool and cut into bars.
Add stuffing mixture to meat and roll up. Place in pan, seam side down. Pour soup over top of meat and stuffing rolls and bake at 350° for 45 minutes.
Combine all ingredients. Pour into 5 x 12-inch loaf pan. Sprinkle with sugar. Bake about 1 hour.
Combine corn flakes and butter (margarine may be used). Put into 9 x 12 inch casserole pan-reserve some crumbs for topping. Mix cabbage, onion, chestnuts and add on top of crumbs. Mix lst ingredients and pour over the cabbage mixture. Grate cheese and put on top. Add reserved corn flakes. Bake i n 350 oven for 45 minutes.
Put water in a large bowl. Sprinkle on yeast and let stand, stirring once or twice until it dissolves, about 5 minutes. Stir in sugar, oil and salt. Beat in 2 cups of flour. Gradually add enough flour to make a soft, not too sticky, dough. Work dough with hands until slightly elastic, 3 minutes. (In this recipe, it is not necessary to turn dough out and knead on a board.) Cover dough with dish towel and let it rest 15 minutes. Then transfer dough to a clean bowl and repeat procedure 3 more times.
Cream butter, sugar and vanilla. Sift flour and salt together and add this to butter mixture. Add pecans and shape into balls. Bake in 325° oven for 20 minutes. Cool and roll in confectioners sugar.
Brown hamburger. Add salt, thyme, cumin and chili powder and sprinkle with garlic salt. Add red pepper to taste. Cover with water and simmer for one hour. Add red food coloring to add color if desired.
Dice potatoes. Cover with Italian dressing. Bake at 350° for 40 minutes or until golden brown. Serves 4 to 6.
Mix together. Pour into 2 medium loaf pans. Bake at 375° for 45 minutes. You can make 1 large loaf and bake for 1 hour.
Mix all ingredients together. Pour into freezer. Finish filling rest of freezer with milk. Freeze.
Cream shortening and sugars.	Add egg, vanilla and peanut butter; beat well.	Mix in dry ingredients. Shape into small balls and flatten.	Bake until brown.
Mix flour and brown sugar well. Add the remaining wet ingredients. Blend together until smooth. Place hot dogs in a shallow baking dish. Pour sauce evenly over hot dogs. Bake in oven at 350° until sauce thickens (15 to 20 minutes) or microwave on High until sauce thickens (3 to 6 minutes). Serve on hot dog rolls with finely chopped onions.
Brown meat and onions together. Put all ingredients into a casserole dish. Bake at 350° for 1 hour.
Cook and mash the potatoes. Blend in rest of the ingredients. Pour into greased 9 x 13-inch pan. Bake at 350° for 30 minutes.
Mix above ingredients together. Roll dough into 1-inch balls and dip in powdered sugar.
Slice potatoes lengthwise in strips. Cover with water. Combine flour, salt, pepper and paprika. Put dry mixes in a paper bag. Remove potatoes from water. Drop potatoes in bag and shake. Deep fry in hot grease.
Mix first three ingredients into soft dough. Beat vigorously 30 seconds. Drop by spoonfuls on greased cookie sheet. Bake 8 to 10 minutes until brown at 375°. Mix last three ingredients and brush on hot biscuits.
Combine all ingredients, except shrimp. Stir to blend. Add shrimp and stir to coat. Let stand until ready to cook.
Saute onion and bacon. Add green beans and tomato sauce. Stir in brown sugar. Heat and serve. Good with beef dishes.
Combine graham cracker crumbs, 1/4 cup of sugar and melted margarine; press firmly on bottom and side of 8 or 9-inch pie pan. Chill.
Sprinkle chicken breasts with salt and pepper; dredge with flour. Reserve remaining flour. Heat 3 tablespoons butter in skillet. Brown chicken on both sides. Transfer to warm platter. Add shallots and saute briefly. Add wine. Cook on high until nearly evaporated, scraping brown particles loose. Add reserved flour and stir to make a thick paste. Sprinkle with tarragon and stir in chicken broth. Add chicken, cover and cook until tender, about 25 minutes. Transfer chicken to platter and keep hot. Add remaining batter and cream to skillet. Heat and stir. Pour sauce over chicken.
Mix the flour and baking soda together very well. Then beat the shortening, sugar, eggs and vanilla separate of the flour and the baking soda. Beat them well. Add nutmeg and sour cream with everything and mix it all together.
Mix all except vanilla together and cook until thick. Add vanilla. Pour into cooked shell. Beat egg whites and 3 tablespoons sugar until stiff. Put on top and cook until brown at 250°.
Combine all ingredients. Bring to boil and reduce heat slightly. Continue cooking about 1/2 hour. Add liquid to keep from sticking if necessary. It should be slightly soupy but more like stew. Serve with crackers or bread and a relish tray of pickles, carrot sticks, etc.
Melt butter in baking dish; add onions. Cook slowly until soft. Add carrots, sugar and salt; add water. Bake at 350° until tender, about 30 minutes.
Preheat oven to 350°. In a 13 x 9 x 2-inch pan, layer as follows: ground beef and frozen peas. Cover with chicken soup mixed with 1/2 cup milk. Layer Tater Tots. Sprinkle with cheese. Bake 30 minutes or until bubbly and hamburger is done.
Cream butter; gradually add sugar, beating at medium speed of an electric mixer until light and fluffy. Add eggs, one at a time, beating after each addition. Add flour mixture. Mix after each addition. Stir in flavorings.
Have shortening at room temperature. Cut into flour and salt. Add egg and vinegar. Add cold water. Chill if you wish. Never stretch the crust when fitting in the pan.
Mix all ingredients. Place in pie shell. Dab with butter or oleo. Top with other pie shell. Bake in 400° oven for 45 minutes to 1 hour.
Beat Bisquick, milk, salt, pepper and eggs together for 1 minute; set aside. Grease 8 x 8 x 2-inch baking dish. Cook onions and oleo over low heat for 5 minutes. Dump into baking dish with 1 cup of cheese, tuna and Bisquick mixture. Bake at 400° for 25 minutes. Top with tomato slices and 1 cup cheese. Bake 5 minutes. Serves 4 to 5.
Press crescent rolls into 15 x 10 x 1-inch baking sheet. Bake at 350° for 12 to 15 minutes. Combine cream cheese, mayonnaise, basil and garlic powder. Spread thinly over cooled crust. Top with chopped vegetables. Sprinkle generously with McCormick's Salad Supreme.
Dissolve gelatin in 3/4 cup boiling water. Add 1/2 cup cold water; set aside at room temperature. Mix and bake cake as directed in a 9x13x2 pan. Cool cake 20-25 minutes. Poke deep holes through top of warm cake (still in pan) with meat fork or toothpick; space holes about one inch apart. With a cup, slowly pour gelatin mixture into holes. Refrigerate cake while preparing topping.
Cream butter, shortening and flavorings thoroughly. Gradually add sugar, taking time to thoroughly cream sugar into butter mixture; add eggs, one at a time. Sift together dry ingredients and add alternately with sour cream and milk. At this point, beat only enough until the ingredients are well blended. Grease and flour a 10 inch tube pan. Pour batter into pan. Bake at 300 degrees for 1 1/2 - 2 hours or until test done. Allow to stand in pan about 10 minutes before turning out. Frost or glaze as desired.
Mix all together and put in a greased 9 x 13-inch casserole dish. Top with a mixture of 2 cups of corn flake crumbs and 1/2 cup butter, melted. Bake at 325° to 350°, uncovered, for 1 1/2 hours.
Combine first 3 ingredients and beat. Add flour and blend well. Pat into the bottom of a 9-inch spring-form pan. Cream together the cream cheese and 1/4 cup sugar. Mix in egg and 1/2 teaspoon vanilla. Add to pan as second layer. Combine sugar and cinnamon. Mix with apples until well coated. Add to pan. Sprinkle with almonds. Bake at 450° for 10 minutes. Reduce heat to 400° and bake an additional 25 minutes. Cool.
In small bowl, combine crumbs, sugar and margarine. In buttered 9 x 13-inch baking dish, pat crumbs firmly on bottom and up sides of pan. Chill. In large mixer bowl, beat cream cheese; add Eagle Brand milk and chocolate syrup. In cup, dissolve coffee in hot water. Add to Eagle Brand mixture. Mix well. Fold in whipped topping. Pour into pan. Freeze 6 hours or until firm. Serves 6.
Fry potatoes until tender. Fry sausage while potatoes are cooking. After potatoes and sausage are cooked, layer sausage over potatoes. Pour beaten eggs over sausage and potato layer. Cover and let cook. When eggs are cooked, add green peppers on top of eggs. Put cheese slices on top of green peppers. Cover and let cheese melt. Recipe can be doubled.
Mix meat, salt, garlic powder, black pepper and 1/4 cup minced onion together. Let set in fridge at least 2 hours. Make meatballs.
Dissolve sugar in water and add remaining ingredients. Don't add ginger ale until ready to serve. Makes 10 gallons.
Mix together all except pecans and parsley. Shape into ball. Roll in pecans and parsley. Serve with onion crackers. Freezes well.
Mix well and spread over cake while cake is still hot and then heat under broiler until topping bubbles up. Allow cake to cool thoroughly before cutting.
Mix all ingredients together well. Bake at 350° for 30 to 35 minutes.
Place roast on rack in shallow baking pan. Roast uncovered in 325° oven 2 1/2 to 3 hours (allow about 30 to 35 minutes per pound). Meanwhile, in bowl, combine pie filling, lemon juice and cinnamon. Spoon cherry glaze over roast several times during last 20 minutes of cooking time. Remove meat from oven. Let stand 10 minutes before carving. Heat remaining glaze and serve with roast.
Mix together soup and milk. Place 1/2 of the potatoes in a 2-quart casserole dish. Top with half the onions and half the soup mixture. Repeat. Sprinkle paprika on top. Heat in microwave on High 20 to 25 minutes.
Melt butter. Add flour; mix well. Add asparagus juice, making a paste. Return to heat. Add cream, stirring constantly. Add seasonings (salt, pepper, paprika and red pepper). Add cheese, chopped. Stir until dissolved. Add mushrooms. Drain asparagus. Line bottom of casserole with 1 can asparagus. Cover with cheese sauce and sliced boiled eggs. Repeat and top with slivered almonds. Bake at 350° for 20 minutes.
Place all ingredients in mixing bowl. Beat real good. Place in 2 cake pans and bake at 350° for 25 minutes.
Cream butter and shortening together. Add vanilla and salt. Beat in sugar, one cup at a time. Scrape sides and bottom of bowl often to make sure sugar is well blended. Add milk and beat at high speed until light and fluffy. Keep frosting covered in the refrigerator when not in use.
Mix all ingredients and place in casserole dish, uncovered. Bake at 350° for 1 hour.
Combine all ingredients in small bowl and mix. Store airtight for 1 month. Makes about 1/3 cup.
Place all ingredients in small bowl and mix well. Serve with small pieces of Vienna bread as a dip.
Save egg whites for meringue. Mix all except water. Add the water last. Cook on low heat or double boiler until thickened. Put in baked shell. Make meringue.
*Or use 2 packages (9 ounces each) frozen cut green beans, cooked and drained.
Cook 1 cup of rice and set aside. Mix eggs, sugar, butter, vanilla or lemon flavoring and milk together. Add to rice. Cook to 350° for 50 minutes to 1 hour, until brown.
Mix cream cheese, sugar and vanilla on medium speed of hand electric mixer until well blended and smooth. Add eggs and mix well. Pour into crust. Bake at 350° for about 40 minutes, until center is almost set. Cool.
Heat oil (2 to 3-inches) in deep-fat fryer or heavy kettle to 375°. Beat 1 1/2 cups of the flour and the remaining ingredients in large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl occasionally, 2 minutes. Stir in remaining flour. Turn dough onto well-floured cloth-covered board; roll around lightly to coat with flour. Roll gently 3/8-inch thick.
Combine ingredients and pour into greased muffin tins. Bake at 400° for 15 minutes.
Mix cake mix according to package directions substituting milk for water. Bake in 3 layers. Cool layers and split each. Mix coconut, sugar and sour cream thoroughly. Place filling on top of each layer reserving approximately 3/4 cup to mix with Cool Whip. Frost top and sides with Cool Whip mixture. Keep refrigerated. Best when made a day ahead.
Wash meat and pat dry. Sprinkle with salt, pepper and tenderizer. Place in roaster and add water. Cover and place in oven. Bake at 350° for 1 hour.
Melt margarine. Stir in sugar and pretzels. Press in bottom of a 9 x 13-inch pan. Bake at 350° for 10 minutes. Cool in refrigerator for 1 hour.
Mix all ingredients well. Spoon into muffin tins. Bake at 400° for 10 to 15 minutes or until brown.
Stir over low heat about 1 minute until mixture forms a ball. Remove from heat and add 4 eggs, one at a time, beating well after each egg. This is like a cream puff pastry. Spoon into a greased pizza pan (12-inch or larger) almost to the edge to form a ring. Bake at 400° for 45 to 50 minutes. Cool. Slice in half through middle.
Scald milk and slowly add to beaten eggs seasoned with salt and pepper to taste. Cook macaroni according to instructions. Add cheese to hot macaroni. Then add egg mixture to this. Put in greased casserole and set this in a pan of warm water. Bake at 325° for 45 minutes.
Sprinkle yeast in warm water; let stand 5 to 10 minutes to completely dissolve. Pour boiling water over shortening and salt in large bowl. Cool to lukewarm; stir in yeast, then add half of flour. Beat until smooth. Add remaining flour and again beat until smooth. On floured board, divide dough in half and pat into rounds or oblong shapes, having edges slightly thicker to keep filling from running over during baking. Place on greased pizza pan or cookie sheet and let rise until double in height.
Drain pineapple, reserving juice. Add cheese to pineapple and stir.
Combine Jell-O, boiling water, Coke, cheese and rest of ingredients. Chill.
Take raw hamburg. Mess up in flat casserole dish. Slice up potatoes (with or without skins). Mix up in raw hamburg. Last, add tomato soup. Mix everything well. Bake for 40 to 50 minutes at 350°.
Cream butter and confectioner sugar. Beat in egg and vanilla. Sift together regular flour, baking soda, cream of tartar and salt. Add to creamed mixture. Chill dough on floured surface. Roll dough to 1/8-inch and cut into desired shapes. Bake in preheated oven.
Cook vegetables. Mix soup and milk. Combine 1/2 of the soup mixture, the vegetables, the croutons and half the onions and pepper. Place in a baking dish sprayed with Pam. Pour remaining soup mixture over casserole. Top with remaining onions. Bake at 350° until bubbling, about 20 minutes.
Cook spaghetti until tender. Cool; mix all ingredients together and serve cold. Serves 10 to 12.
Simmer apples or pears until tender. Add flavors and thickening. For peach or berry just combine juice and thickener. Stir until thick. Add fruit. If using cooked juicy fruit, add no juice, only flavors and thickening. Turn into unbaked pie shell. Bake at 350° for 45 minutes.
Cream together the sugar and eggs, then add the remaining ingredients. Mix. Bake at 325° for 1 hour and 10 minutes.
In 6-quart or 8-quart saucepan, fill 3/4 with cold water or pinch of salt. Cover until boil; cook spaghetti until soft. Drain and set aside. Saute oil, garlic and crushed red pepper for 1 minute. Add carrots, celery, green onion, green pepper and red pepper. Saute for 5 minutes. Add ginger, sugar, soy sauce and chicken and mix well. Cook for 2 more minutes. Add bean sprouts. Remove from heat. Add spaghetti to above. Place in suitable covered container in refrigerator until well chilled, about 2 to 3 hours.
Pour yeast into water and let stand 5 minutes. Scald milk; add sugar and salt. Let cool. When lukewarm, add to yeast; add 1/2 flour and potatoes. Beat until smooth. Add shortening and rest of flour to make soft dough. May need to knead a few minutes. Let set in warm place until double in size. Knead dough and refrigerate; cover with wax paper or plastic bag. Two hours before needed, shape in rolls. Let rise. Bake at 375° for 15 to 20 minutes or until golden brown. Take out of oven and brush with butter.
Mix first 3 ingredients like pie crust. Pat in 9-inch square pan and bake at 325° for 20 minutes.
Steam spinach until wilted, set aside. Saute mushrooms and garlic in margarine. Set aside. Put spinach in Pyrex dish and top with mushrooms and garlic. Place flounder on top of spinach and mushrooms. Season with parsley, basil, tarragon and top with margarine. Bake in moderate oven until fish flakes and is opaque. Serve with French rolls and herbed butter.
Dissolve sugar in hot water. Add orange juice and lemon juice. stir in all fruit. Freeze 24 hours Thaw halfway to serve.
Cook sugar and water until light brown. Pour immediately into pan which is at least 2 inches deep and 8 inches wide. Cool. Blend flan ingredients in blender or food processor until no lumps. Pour into cooled flan pan. Put this into a larger pan with water in it about halfway up on smaller flan pan. Bake at 350° for 1 hour or until toothpick comes out clean. Cool and unmold or serve from pan.