HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring 4 cups water to boil, adding salt to taste. Add macaroni to boiling water; cook until tender. Pour in strainer to drain all water, then place in pot. Add cheese and eggs immediately. Mix ingredients to melt cheese. Add pepper and additional salt, if needed; blend well. Pour in 1.5 quart casserole dish. Sprinkle top with grated cheese. Bake at 350° until brown.
Mix peanut butter and cream cheese with mixer; gradually add milk and powdered sugar. Fold in Cool Whip. Pour into prepared graham cracker pie crust. Freeze for 6 to 8 hours before serving.
Combine cream of chicken soup and sour cream in mixing bowl. Stir in cooked chicken. Place chicken mixture in 11 x 13-inch baking dish. For topping, melt butter, then add Waverly cracker crumbs and poppy seed. Place topping onto chicken mixture. Bake at 350° about 30 minutes, until lightly browned and bubbly.
Sprinkle roast with spices (generous amount) on all sides. Cut onion and place in crock-pot with beef. Pour water into crock-pot and cover. Cook overnight and all next day. Use a fork to break up beef during next day. Serve on french rolls with sauce of choice and a slice of Swiss. Yum!
Line a 9-inch quiche dish with pastry. Trim excess pastry around edges. Prick bottom and sides of pastry with fork. Bake at 400° for 3 minutes; remove from oven and gently prick with a fork. Bake an additional 5 minutes.
If using self-rising flour, omit the baking powder. Spray pan or baking dish that is 2-inches deep. Place chicken in dish and pour melted butter over it. Boil 1 3/4 cups chicken broth and add cubes. Mix dry ingredients; add milk and blend until smooth. Pour this over chicken. Into broth with cubes, add soup. Have boiling hot, pour over other ingredients. Bake at 375° for about 1 hour or until brown.
Stir in flour a little at a time until dough is no longer sticky. Knead about five minutes on waxed paper. Cover and let rise in a warm place about 25 minutes. Fashion into Christmas shapes: bell, tree, star, Santa, etc. Bake in 350° oven for 20 minutes or until golden brown.
Prepare burger and onions together, set aside. In large heavy pot pour cooking oil, flour, salt and pepper to season. There needs to be enough oil so the flour is not crumbly but smooth. Stir continuously until brown. Add broth and possibly water until you get a gravy thickness but not too thick. Add burger and onions to gravy mixture, combining well, then add sour cream slowly, stirring continuously. Serve on top of cooked egg noodles, rice or scalloped potatoes. You may use stew beef instead of burger. You also can add cooked mushrooms.
Blend shortening with two knives or pastry blender until coarse textured. Add well beaten egg with 1/2 cup water and the salt. Roll into ball. Divide into 4 portions. (Can be put in pie tin and frozen, if desired.) Roll one portion for prebaked crust for cream or lemon pies. Prick with fork before baking in a 375° oven until nicely browned. Cool and pour in desired filling.
Lightly grease a 7-inch baking dish with oil. Heat oven to 350°. Beat the eggs and evaporated milk together. Stir sugar and cornstarch together in a small bowl. Slowly add to egg mixture. Beat until blended. Fold in corn, salt and pepper. Put in pan and dot with oleo. Bake until pudding is set and golden brown, about 1 hour.
Lightly grease and flour 10 x 4-inch tube pan. Sift together all dry ingredients. Grate 4 cups carrots. Set oven to 350°. In a large bowl, mix butter and sugar at high speed until light and fluffy. At low speed, add flour mixture, 1/4 at a time, along with eggs, lemon and orange peels (optional) and juices. Beat until smooth. With a wooden spoon, fold in carrots, nuts and raisins. Bake 60 minutes.
In a large skillet, add Wesson oil. Let skillet get hot. Flour the chicken; salt and pepper to taste. Brown well on both sides until golden brown. Bring broth to a boil. Add rice and stir until done.
Drain all vegetables well. Bring white vinegar and sugar to a boil; pour over mixed vegetables. Let marinate overnight in refrigerator.
Combine all ingredients until smooth. Pour in bowl. Refrigerate at least 4 hours or overnight for best results.
Finely chop onions and lightly saute. Mix together onions, bite-size chicken pieces, grated cheese, spices, mashed Rotel tomatoes, and chicken soup. Cut tortillas in quarters. Layer in shallow pan as follows: 1 qt chicken mixture, 60 tortilla quarters, 2 qt chicken mixture, 60 tortilla quarters, 3 qt chicken mixture. Bake at 350 for 45 minutes. Remove from the oven and top each pan with 1/2 lb grated cheese. Continue baking for 5 more minutes.
Pound chicken into 1/4-inch thickness and cut into strips. Heat oil in large skillet until hot. Dip chicken in egg, then in bread crumbs. Fry over medium heat 5 minutes per side or until golden. Drain on paper towels.
Mix and flavor cake mix, flour, oil, water and egg. Stir in chocolate chips. Drop from teaspoon onto cookie sheet. Bake at 350° for 10 to 12 minutes. Leave on cookie sheet a few minutes before removing.
Peel and cut up eggplant. Add a little water and cook for 10 minutes. Drain it and mash it up. Add remainder of ingredients. Pour into greased casserole. Top with 1 1/2 cups grated cheese and 1 1/2 cups buttered crackers. Bake for 30 minutes at 350°.
Fry mushrooms, celery, onion, bell pepper, salt and pepper in 3 tablespoons of margarine. Add Cheddar cheese soup and milk. Pour mixture over noodles. Bake at 350° for 8 to 10 minutes.
Mix sugar, soda, buttermilk and salt in a 3 1/2-quart saucepan. Cook over high heat to 210° on a candy thermometer, about 5 minutes. Stir frequently, being sure to scrape the bottom of the pan. Add the butter or margarine and pecans. Stir constantly, scraping the bottom and sides of the pan while cooking over medium heat. It should read 234° on candy thermometer (or test it for soft-ball stage). This means drop a little mixture in a glass of water to form a soft ball. Remove from heat and cool for about 2 minutes. Using a spoon, beat until thick and creamy. Then drop a tablespoon mixture on waxed paper or foil. Makes about 20.
Grind up green tomatoes, red peppers and green peppers in a bowl; add salt. Let stand for 30 minutes; drain. Add water and cook until dry or tender; cool. Mix the sugar, flour, mustard, sweet pickles, cream, vinegar and eggs together, then cook all of this until thick. Add the peppers and tomatoes that have cooled. Put in jars and refrigerate or seal while hot.
Mix first three ingredients well together. Fold in Cool Whip. Chill until set.
Combine flour, sugar, baking powder and salt. Cut in Crisco until mixture resembles coarse crumbs. Add milk and egg. Stir just enough to moisten dry ingredients. Set aside.
Mix milk, oil, egg and honey. Mix all dry ingredients. Blend until moistened. Bake in greased muffin tins 15 to 18 minutes at 400°. Makes 1 dozen. Serve warm. Can be frozen.
Combine oil, soy sauce, honey, vinegar, onions, garlic and ginger. Pour over steak and marinate at least 6 hours, 24 hours in refrigerator, turning several times. Cover with plastic wrap.
Melt margarine in saucepan. Combine with stuffing mix and broth in bowl; mix well. Layer 1/2 the mixture and chicken in a 9-inch square baking pan. Mix soup and sour cream in bowl; pour over chicken. Top with remaining stuffing mixture. Bake at 350° for 25 minutes.
In 13 x 9-inch pan, melt the butter. Tip pan side by side to have butter on both sides of pan. Add cracker crumbs mix and pat out for crust. Add evenly over the crust as given: coconut, chocolate chips, butterscotch chips and pecan meats. Drizzle milk over all and bake at 350° for 30 minutes. Cool and cut as desired.
Combine all ingredients and bake at 350° for 25 to 30 minutes. Use sauce for cake while still hot.
Brown chicken in 2 tablespoons oleo. Mix brown mustard with curry powder. Add	1/2 cup corn	syrup and mix.	Place browned chicken in microwave dish	and cover with curry mixture.	Cook on Medium power for 5 minutes. Turn chicken to baste and cook for an additional 5 minutes on Medium power.
In large heavy skillet, heat sugar over very low heat. Stir constantly until melted and light golden brown. Remove from heat. Gradually stir in 1 cup hot water; bring to boiling point. Reduce heat and simmer until mixture thickens slightly or reaches 228° on candy thermometer. Remove from heat. Add butter, salt and vanilla. Let cool. Serve as a dressing over dessert.
Mix the sugar, salad oil, vinegar and salt in a jar and when well mixed pour over the beans, pepper and onions which were combined in a large bowl. Marinate overnight, stirring occasionally.
Brown bacon and remove. Add water. Cut cabbage in bite size pieces. Add chopped onion, salt and pepper. Cover and cook until tender.
Place celery in melted butter in a deep 1 1/2-quart microwave casserole. Heat, covered, on full power 3 minutes. Add peas; cover and heat on full power an additional 4 minutes, stirring once. Stir in olives and seasonings; heat, covered, on full power 2 minutes. Serves 6.
Mix all ingredients together. Heat in 350° oven until warm and bubbly. "Great dip for crackers."
Beat eggs lightly; add sugar, syrups, salt, vanilla and melted butter. Line pie crust with pecans and pour filling over the nuts. Bake slowly in a 350° oven for 50 to 60 minutes. Serves 6 to 8.
Saute shrimp in a little oil until pink. Drain and cool. Sift all dry ingredients. Add pounded green chilli peppers, onion and chopped coriander. Add shrimp and mix into a stiff batter. Deep fry in oil until brown.
Mix first 4 ingredients with fork or pastry cutter until coarse texture. In a separate bowl, beat the egg and remaining ingredients. Combine 2 mixtures, stirring with fork until all ingredients are moistened. Mold dough into 3 or 4 balls. Roll between 2 sheets of wax paper. I roll these and put in pie pans and freeze to use as needed.
In small saucepan, combine raisins, juice, sugar, cinnamon, zest and nutmeg. Bring ingredients to boil over medium heat, stirring occasionally. In a large bowl, mix bread and raisins mixture by hand. Add 2 cups of the shredded cheese and walnuts. Toss. Pour into a buttered 1 1/2-quart baking dish. Sprinkle remaining 1/2 cup cheese on top. Bake in preheated 375° oven for 15 to 20 minutes. Serve warm, topped with cream.
Grease casserole dish and layer ingredients in order. Pour tomatoes over mixture. Bake at 325° for approximately 1 1/2 hours. Serves 5 to 6.
Mix all together. Bake in 350° oven for 45 to 60 minutes. Serves 4 to 6.
Beat eggs; add sugar. Mix well and add flour, butter, milk and vanilla. Mix well and add pecans. Blend well; bake until brown (middle should not be shaky) at 350°.
Brown bacon slightly in skillet. Mix remaining ingredients well. Pour into skillet. Stir bacon into mixture. Cover pan. Bake in oven for 3/4 to 1 hour at 350° or until inserted knife comes out clean. Do not overcook. Cut in approximately 2-inch squares. Best when eaten warm, but also good cold. Place leftovers in refrigerator.
Place 6 slices of bread on bottom of 12 x 8 inch baking dish. Cover with 1 c. cheddar cheese and ham and remaining bread slices, cut in 1/2, diagonally. Beat cream cheese until light and fluffy. Add eggs one at a time, mixing well after each addition. Blend in milk and mustard. Pour over bread. Top with remaining cheese.
Beat butter until it appears whipped looking. Mix in flour, 1 cup at a time. Mix in confectioners sugar and cornstarch. Press into a 13 x 9-inch pan until even. Poke with fork every inch in rows. Bake at 350° for about 1 hour, until golden brown. When cool, sprinkle with confectioners sugar. Cut in squares.
Beat cheese until smooth. Gradually beat in sugar. Blend in sour cream and vanilla. Fold in Cool Whip. Spoon into crust. Chill until set at least 4 hours. Garnish with fruit.
Preheat broiler. Place pork chops on broiler pan; broil 4 to 5 inches from heat, approximately 8 minutes. Turn chops and broil 6 minutes more.
In a large mixer bowl, combine 2 1/4 cups of flour and yeast.
Preheat oven to 375°. Blend together in a saucepan, brown sugar, flour, cinnamon and salt. Stir in water and cook over medium heat until mixture comes to a boil and has thickened slightly, (8 to 10 minutes). Stir in butter, vanilla and lemon juice. Set aside. Wash and peel tart apples; slice to make 4 cups. Arrange apple slices in a greased 9-inch square pan, which is at least 2 inches deep. Pour sauce over the apples. Prepare Sweet Drop Biscuit dough, (recipe in bread section.), and drop from a spoon over fruit mixture. Do not stir. Bake in a preheated 375° oven for 35 to 45 minutes. Serve warm, plain or with whipped cream or ice cream. This makes 6 servings.
Cream the butter and cream cheese. Add flour and mix well. Shape into 24 balls. Refrigerate for 20 minutes.
Mix chopped olives, cream cheese and onion dip together. Spread evenly on top of each ham/cheese slice. Roll up and chill overnight. Slice into bite-size pieces. Serve with crackers or Triscuits.
Mix ingredients together until smooth.	Pour into a 9 x 13-inch ungreased pan or 3 (5 x 7 1/2-inch) foil pans. Bake at 350° for 45 minutes. Cool and cut.
Cream sugar and oil. Add eggs and pumpkin. In a separate bowl, mix dry ingredients; alternately add dry ingredients and water to the sugar mixture. Pour into 3 greased loaf pans and bake at 350° for 1 hour and 15 minutes.
Mix and chill. Form into balls or rolls. Roll in chopped pecans and parsley to taste. Can be frozen or will keep in refrigerator 3 to 4 weeks.
Spread 1 cup Cool Whip on bottom of crust. Combine milk and pudding mix in bowl. Blend with wire whisk for 1 minute. Fold in 1 1/2 cups Cool Whip. Spread over Cool Whip in crust. Spread remaining Cool Whip over top. Cover with cherry pie filling. Chill at least 2 hours.
Combine first 9 ingredients. Fry tortillas one at a time in 2 tablespoons oil in medium skillet 5 seconds on each side or until softened. Add additional oil if necessary. Drain on paper towels. Place a heaping 1/2 cup of chicken mixture on each tortilla and roll up. Place seam side down in baking dish.
Cook and drain macaroni. Brown and drain hamburger. Add taco seasoning. Chop the onion and pepper. Stir in hamburger. Stir in pintos, cheese and Catalina dressing. Put lettuce and chips in bowl. Put hamburger mixture over or eat alone with crackers.
Add marshmallow cream to softened cream cheese and add dash of ginger. Stir until fluffy. Serve with fruit.
Make pudding according to directions on the box. Cut Twinkies in half lengthwise. Place, filling side up, in bottom of long dish or pan. Spread pudding mixture on top of Twinkies. Layer bananas and strawberries on top of the pudding and top with Cool Whip. Garnish with sliced or whole strawberries.
Mix Jell-O with hot water and ice cubes; follow instructions on box. Place in refrigerator until half jelled; do not overfreeze. Remove; add sour cream with electric mixer. Beat until sour cream and Jell-O are thoroughly mixed. Drain pineapple until all juice is gone. Add pineapple to mixture and nuts. Put into bowl. Garnish with split cherries. Chill until set.
Cook ingredients 1 hour, then add carrots and potatoes (as many as you want). To thicken your soup add 2 tablespoons of flour with water, then add 1 tablespoon Gravy Master. Cook 1 cup of barley by itself for about 1/2 hour, then add it to your soup. Serve with buttered bread.
Whip cream; drain pineapple and add to cream, folding in gently. Add marshmallows by folding in. Chill for 2 or more hours before serving. Serves 4 to 6.
Combine all ingredients, mixing well. Chill overnight. Serve with crisp, raw vegetables. Makes 1 1/4 cups.
Mix eggs, mayonnaise, onion and cheese together. Grease casserole dish. Layer beans, egg mixture and onion rings, ending with onion rings. Add milk, if needed. Bake in 350° oven for 40 minutes or until done.
Peel, slice and coat apples with flour and 1/3 cup sugar. Stir in the raisins, cinnamon and oatmeal. Pour 1 cup water into crock-pot. Add apple mix. Pour melted butter over apples and then brown sugar. Cook on low 4 to 6 hours. Serves 6.
Mix all ingredients and spoon into well-greased small muffin tins. Bake at 400° until lightly browned.
Drain the beans well. Add the sugars, liquid smoke, tomato sauce, onions and bell peppers. Top with bacon or turkey bacon. Bake about 20 to 30 minutes. Keeps well; can be frozen.
Preheat oven to 300°. Butter a 9 x 13-inch pan and set aside. Make the biscuit dough by sifting flour into a large bowl. Work in shortening. Add milk and egg. Add sugar. Knead the dough until its firm. Pinch off an egg size lump and roll it out on a floured piece of waxed paper. Make it about 5 inches around and very thin. In the center, put about 2 tablespoons sugar and sprinkle with cinnamon and allspice. Then place several pieces of margarine on spice. Dampen the edges of the dough with a little water. Then fold the dough over to make a little sugar pie. Roll out the remaining pies. With a fork, prick holes in the tops of the pies. Line the little pies in the pan but do not put them too close together. Sprinkle all the pies with a lot of margarine.
Sift flour with 1 teaspoon soda. Cream the sugar and margarine. Mix eggs and bananas. Add nuts. Pour into 1 loaf pan. Bake 45 to 60 minutes. Yields 1 loaf.
Heat oven to 375°. In a heavy 2-quart pan, melt 2/3 cup butter. Meanwhile, on a piece of waxed paper, combine crumbs, cheese, basil, oregano, garlic salt and salt. Dip chicken in butter; roll in crumbs. Place chicken, skin side up, in ungreased 9-inch square baking dish. Bake in a 375° oven for 50 to 60 minutes or until golden brown and chicken is tender.
Mix first 5 ingredients together. Add water, oil and vinegar. Stir and bake at 350° for 30 to 40 minutes.
Generously grease 13 x 9-inch baking dish. In large bowl, combine eggs and half and half; beat slightly. Stir in corn. Place tortillas in bottom of greased dish. Pour egg mixture over tortillas. Sprinkle with cheese. Cover; refrigerate overnight. Heat oven to 375°. Cover casserole with foil. Bake 25 to 30 minutes or until eggs are just set. Let stand covered 5 minutes. Uncover; spoon salsa over eggs. Serve with sour cream and guacamole.
Preheat oven to 350°. In a small saucepan, melt butter. Stir in cocoa and water. Bring to a boil. Remove from heat. Pour over flour, sugar and brown sugar. Mix well. Add milk, egg, soda, cinnamon and vanilla. Pour into greased and floured 10 x 15-inch sheet pan. Bake 15 to 20 minutes.
Melt cheese and oleo on low heat. Sift sugar and cocoa. Add cheese mixture and mix well. Stir in vanilla and nuts.
Slice across flounder 3 or 4 times on each side. Season with salt and pepper. Put in a large flat baking pan sprayed with Pam. Mix crabmeat, dressing mix, onion, bell pepper, egg, water, mayonnaise, salt and pepper. Stuff neck of flounder. Put other stuffing in pan around fish. Cover flounder with bacon strips and raw onion rings. Onion goes on first. Bake in a 500° oven for 15 minutes. Then lay a piece of foil loosely over it and set oven at 375° for 20 minutes. Add layer of catsup over fish and cook 5 more minutes. Cut oven off and leave flounder in oven 10 minutes longer.
Sift flour and powdered sugar into bowl. Add milk, eggs, butter, vanilla and salt. Beat until smooth. Heat a lightly greased 6 inch skillet. Cook batter in large skillet and repeat until all batter is cooked.
Chill mixture. At serving time, pour chilled juice over cracked ice. Top with maraschino cherries, lemon slices or orange slices.
In saucepan, bring to a boil first 3 ingredients. Remove from heat. In same pan, add flour and sugar. Mix well; add remaining ingredients. Bake at 350° for 25 to 30 minutes. This cake is better when baked in a regular 18 x 12-inch sheet cake pan.
Cook chicken in chicken bouillon, onions, celery, etc. Cut in bite size pieces. Reserve broth. Cool. Heat butter in large saucepan and add flour, 2 tablespoons at a time, blending thoroughly. Slowly add 4 cups chicken broth from which the fat has been removed. Add cream, onion, bell pepper and celery. Stir over low heat until thickened. Add cheese and stir until melted. Combine this mixture with chicken and all other ingredients except noodles. Boil noodles according to package directions; drain well and stir into chicken mixture. Taste for seasoning. Turn into 2 (1 1/2-quart) casseroles or 1 (3-quart) casserole. Bake at 350° until bubbly and heated thoroughly. Freezes well. A 5 to 6 pound hen equals 4 to 5 breasts plus 8 thighs.
Mix eggs, oil, sugar and pumpkin. Add rest of ingredients. Pour into a large cookie sheet. Bake at 350° for 25 to 30 minutes.
Arrange softened cream cheese on a serving dish. For added color, place cream cheese on lettuce. Top cream cheese with Pace picante sauce. Serve with tortilla chips.
Heat water, cinnamon, margarine, cream of tartar and sugars until margarine melts.
Mix jello and boiling water. Cool slightly until just beginning to jell, then add rest of the ingredients into a large mold. Refrigerate. May serve with mayonnaise and sour cream mixed together.
Melt chocolate over hot, not boiling, water. Let cool. Preheat oven to 350°. Grease and flour a 9 x 5 x 3-inch loaf pan. Sift flour with salt and baking powder; set aside. In a large bowl of electric mixer at medium speed, beat butter and sugar until light. Add eggs and vanilla, beating until light and fluffy. At low speed, beat in flour mixture, alternating with milk, beginning and ending with flour mixture. In medium bowl, combine 1/3 batter with chocolate, mixing well. Spoon plain and chocolate batters, alternately, into prepared pan. Cut batter, forming Z. Bake 65 minutes or until cake tester inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan; cool thoroughly on wire rack. To serve, cut in thin slices.
Cream the shortening, sugar and egg together. Add rest of ingredients and then add chocolate chips or M&M's. Bake at 350°.
Drain strawberries, reserving 1/4 cup liquid. Beat cream cheese, reserved liquid, strawberries, sugar and vanilla until smooth. Fold in whipped topping. Spoon into crust. Refrigerate several hours or overnight. Garnish with strawberries and kiwi slices. Serves 6 to 8. If desired, you can use regular graham cracker crust.
Heat pineapple and Jell-O together. Cool completely, then add buttermilk and Cool Whip and stir. Add chopped pecans and put in refrigerator until ready.
Preheat oven to 400°. Spray a baking sheet with cooking spray. Combine bread crumbs, Parmesan cheese and garlic powder in a small, shallow bowl.
Combine ingredients. Pour into a greased casserole dish and bake at 325° for 45 to 60 minutes. Do not put bread cubes into mixture until ready to put in oven. (One cup of bread cubes = 2 slices.) This serves about 4 to 6 people.
Cook chicken until tender. Remove chicken from broth. Debone chicken. Mix oleo, onion and celery; cook until brown. Mix all ingredients; add broth until well mixed. Bake at 350° for 35 minutes.
Cook roast in crock-pot. In big heavy saucepan, heat butter, onion and garlic cloves. Stir constantly. Add remaining ingredients. Heat to boil. Simmer 5 minutes. Stir in meat. Warm on low heat.
Heat water, butter and brown sugar together until butter is melted. Let cool to lukewarm. Mix dry ingredients. Pour into wax paper lined 8 or 9-inch square pan. Cover with wax paper and refrigerate overnight. Cut into 4-inch sticks. Take one stick at a time (refrigerate the rest until needed). Slice very thin (1/8-inch or less) and place on ungreased cookie sheet. Bake at 350° until dark brown, 10 to 15 minutes. Remove from pan immediately.
Lightly grease and flour tube pan. Bake at 350°. In bowl, beat together until smooth flour, sugar, oil, eggs, salt, orange juice, vanilla and baking powder. In a separate bowl, mix apples, cinnamon and sugar. Put a layer of batter in pan and add a layer of apples, repeating layers three times and ending with apples. Bake 1 hour and 45 minutes.
In double boiler melt choc-chips, eagle brand and oleo, add vanilla. Remove from heat. In large bowl, combine marshmallows and nuts, stir in chocolate mixture and drop by tsps. on buttered cookie sheets and chill.
In an 8-quart pot, brown meat and seasoning in oil over medium heat until browned on all sides. Reduce heat to simmer. Add tomatoes and simmer 4 to 6 hours. Stir occasionally. Serve sauce over your favorite pasta with meat on the side. This dish can be made ahead and frozen. Serves 10 to 12.