HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter and sugar. Add beaten egg yolks, flour, chopped fruits, broken nuts and lemon extract. Beat egg whites until stiff but not dry. Fold into batter. Bake 1 hour at 300°. Can be baked in 3 small loaf pans or 1 large tube pan. Add small pan of water in oven while baking to keep from drying. Refrigerate for better cutting. Pans can be lined with foil.
In a 1 cup measure, combine buttermilk, bouillon and oregano. Let stand 10 minutes. Place chicken in a large bowl. Pour mixture over chicken; toss to coat. Let stand 30 minutes. In paper or plastic bag, combine flour and paprika. Shake each piece of chicken in bag to coat. Place in a 13 x 9-inch pan. Drizzle with margarine. Bake, uncovered, in a preheated 350° oven for 1 hour or until golden. Makes 4 to 6 servings.
Brown onions in oil. Mix and add all other sauce ingredients. Simmer 1/2 hour. Pour over 2 pounds of weenies. Heat in 350° oven for 20 minutes or cut wienies into bite size pieces, heat in chafing dish and serve with picks on the side for hors d'oeuvres.
Mix well with a spoon; do not use mixer. Do not grease pan. Pour batter into pan. Bake in a 350° oven for 30 minutes.
Mix all ingredients. Pour into margarine-greased 2-quart ovenproof dish, ring mold or muffin tins. Bake at 350° for 45 minutes or until firm. Serves 8.
Prepare cake mix according to package directions. Bake according to directions using an oblong pan, 13 x 9-inches. Remove cake from oven when done. While still warm, punch holes in cake with the handle of a wooden spoon. Pour cream of coconut over top of cake. Then pour sweetened condensed milk over top of cake. Refrigerate for several hours. Remove from refrigerator and cover top with Cool Whip. Sprinkle with toasted coconut.
Place lettuce in serving bowl. Top with onion, then celery and then green pepper. Cover vegetable layers with mayonnaise. Sprinkle with sugar, cheese and then bacon. Cover tightly and refrigerate up to 24 hours. Makes about 8 salad servings or 4 entree servings.
Combine all ingredients, except bacon. Mix thoroughly. Chill. Add bacon before serving. Mix lightly. Serve.
Heat all ingredients in crock-pot or microwave. Serve with chips (recipe may be halved).
Bring juices to a boil. Add jello. Remove from heat. Add Coke and chill until partly congealed. Add cherries, pineapple and nuts to cooled jello. Mold in a jello salad. When you unmold jello, garnish with whipped cream and Bing cherries.
Separate eggs; beat yolks well. Add milk and beat well. Add lemon juice and mix thoroughly. Pour into baked crust. Beat egg whites until partly stiff; add 2 tablespoons sugar. Finish beating until stiff and add 2 tablespoons sugar. Place in 350° oven just long enough for meringue to brown. Cool and refrigerate.
Mix in a large bowl banana pudding mix, sour cream, Cool Whip and milk. Mix until pudding thickens. Add your bananas, also your cookies. Leave some to put on top. Ready to eat when finished.
In a large saucepan, melt margarine. Stir in flour until smooth. Stir in cup of sour cream until blended. Remove from heat. Add cheese, beans and seasoning. Mix well. Add 1/2 can onion rings. Mix gently.
Boil chicken until done. Remove and debone. Cook noodles in broth. Add vegetables and chopped eggs. Place in casserole dish. Cover with cheese slices and bake until cheese is melted.
In double boiler, melt chips, milk and margarine. Combine with marshmallows and nuts. Put in a 9 x 12-inch pan lined with wax paper.
In soup pot, brown meat; drain. Cook noodles in separate pot and drain. While noodles are cooking, add all other ingredients to beef; cover and simmer for 25 to 30 minutes. Add noodles to soup mixture and heat through. Serve with Parmesan cheese sprinkled on top of each bowl.
In a large salad bowl, thoroughly combine all ingredients except potatoes. Cover and chill. Makes about 10 side dish servings.
Prepare cake per box instructions. Crumble cake into bottom of large glass bowl (punch bowl will work), then layer mousse, Cool Whip and crumbled candy bars. Repeat layers and chill.
Mix all together. Pour or drop into greased muffin pans. Bake at 425° for 15 to 20 minutes. Can be stored for 2 to 3 days in refrigerator before baking.
Cream first 3 ingredients. Pour into a 9 x 13-inch pan. Top with 1 package of taco cheese. Chill overnight. Top with lettuce, tomatoes, olives, etc. (taco toppings of your choice). End with package of taco cheese. Serve with corn chips.
Cream the cream cheese; add remaining ingredients and mix. Spread and roll flour tortillas; slice.
Mix all ingredients, adding milk to obtain the desired consistency. Bake on hot griddle until light brown. Serve with maple syrup.
Mix well and refrigerate overnight. Bake, uncovered, at 350° for 30 to 40 minutes.
Combine chicken, onion and green pepper. Layer alternately with tortillas, which have been dipped in hot stock just long enough to soften, in shallow 3-quart buttered casserole. Top with grated cheese and sprinkle with chili powder and garlic salt. Add in order: chicken soup, mushroom soup and tomatoes. Bake in moderate 350° oven for 30 to 45 minutes. Serves 8 to 10.
Combine the first 3 ingredients in a bowl. In another bowl, combine the remaining ingredients. Stir the first mixture into the second mixture. Bake at 350 degrees for 50-60 minutes in 2 loaf pans.
Fold dry jello into cottage cheese. Drain and fold in mandarin oranges, pineapple and small carton of Cool Whip.
Brown sausage and drain. Add celery and onion. Cook until tender on	low heat. Set aside. In large pot, cook water, rice and soup mix. Bring to boil for 7 minutes. In a large casserole dish, mix everything together. Cover and cook for 45 minutes at 350°.
Cook celery, green pepper and onion in melted margarine over low heat until tender, but not brown. Add beef and cook until all pink color is gone. Stir beef as it cooks. Add flour and mix. Dissolve bouillon cube in hot water and add to beef. Stir until well blended. Add Worcestershire sauce, salt and pepper. Turn to low heat and simmer 20 to 25 minutes, stirring occasionally. Serve over cooked rice or mashed potatoes.
Cream butter and cream cheese until well blended and fluffy. Add flour; knead to a smooth dough. Cover; chill several hours. Roll dough 1/8-inch thick into rectangles. Cut into 2-inch squares. Place 1/4 teaspoon jelly on each square at the corner. Beginning at the corner, fold edge over, completely covering jelly. Press down to seal and roll square diagonally into crescent shape. Brush with egg yolk mixed with milk. Sprinkle with nuts or dip into nut bowl. Place on greased baking sheets; bake at 400° for 12 to 15 minutes. Cool on cake racks. Yields 5 dozen.
Bake pizza dough according to directions. Cool to room temperature. Mix together the Hellmann's mayonnaise, cream cheese and dry Ranch salad dressing. Spread on the cooled crust. Top with your choice of cut up veggies. Top with shredded Mozzarella cheese. Pat down cheese and chill. Cut into serving pieces. Serve cold.
Crust: Mix vanilla wafers, margarine and ground pecans well. Spread in a Pyrex dish. Bake at 350° for 25 minutes, or until lightly browned.
Cook broccoli according to package directions; drain. Arrange broccoli in a shallow baking dish. Top with chicken. Pour soup over top and sprinkle with the grated cheese. Bake, uncovered, at 450° for 10 minutes or until lightly browned.
Pour boiling water over 2 cups All-Bran and set aside. Cream the shortening and sugar. Add eggs and beat well. Add buttermilk and scalded bran. Sift flour, soda and salt and add 4 cups All-Bran to liquid mixture. Beat until blended. Add raisins. This can be stored in refrigerator for 2 weeks. Muffins can be baked at 350° for 15 minutes.
Mix all ingredients, except Cheddar cheese. Put in casserole and cover with strips of cheese. Bake at 350°, uncovered, for 25 minutes.
Combine the ground beef, eggs, cracker crumbs, onion, 1/3 cup tomato sauce with cheese, salt, oregano and pepper. Mix well and shape into a flat rectangle, about 10 x 12-inches, on waxed paper. Sprinkle shredded cheese evenly over meat mixture. Roll up like a jelly roll and press ends of roll to seal. Bake in shallow baking dish at 350° for 1 hour. Drain excess fat. Pour remaining sauce with cheese over roll and bake an additional 15 minutes. Makes 4 to 5 servings.
Drain beans, reserving 1/2 cup liquid. Fry bacon in skillet until crisp. Drain and crumble, reserving 1 tablespoon bacon drippings. Saute onion lightly in bacon drippings. Stir in cornstarch, dry mustard, salt and reserved bean liquid. Cook until thickened, stirring constantly. Stir in brown sugar, vinegar and beans. Cook until heated through. Spoon into serving dish. Top with crumbled bacon.
In small saucepan, combine all ingredients. Cook over low heat, stirring constantly, until chips melt and mixture is smooth. Refrigerate leftover sauce. Reheat before serving. Makes 1 1/2 cups.
Cut out top of bread and pull out pieces of bread until you have a thick shell of bread remaining. Mix all other ingredients together and place inside bread shell. Replace top and bake in a 300° oven for 1 hour and 15 minutes. Serve with bread pieces around loaf. You may also use crackers if you wish. Great!!
Preheat oven to 350°. Mix all ingredients together well. Pour into three 9-inch pans. Bake for 20 minutes.
Scrub unpeeled potatoes well. Cut each potato in half lengthwise. Then cut into even wedges. Boil potato wedges 5 minutes in salted water; drain; pat dry. Spread potatoes in a single layer on a lightly greased baking sheet. Sprinkle with oil, spices and herbs. Bake at 425° to 450° for 10 to 12 minutes or until potatoes are golden brown and cheese melts. Makes 4 servings.
Dissolve gelatin in boiling water; chill until slightly thick. Cream together cheese, sugar, vanilla and lemon juice. Add gelatin and blend well. Fold in stiffly whipped Milnot. Mix graham cracker crumbs and oleo together. Put 2/3 on bottom and sides of 9 x 13 x 2-inch pan. Add the filling; sprinkle with rest of graham cracker crumbs on top. Chill several hours. Cut in squares and serve plain or garnish with fruit.
Brown sausage and drain. Add beans and Ro-Tel. Cut Velveeta cheese into chunks and melt on low heat until melted and mixed well. Serve hot with tortilla chips.
Sift flour once, measure and add baking powder and salt, sift 3 times. Cream butter thoroughly, add sugar gradually, creaming together until blended and light. Add egg and beat very thoroughly. Add flour, alternately with milk, a small amount at a time. Beat after each addition until smooth. Add vanilla; put in a 8 x 8 x 12-inch pan. Bake at 350° for 50 minutes
Drain fruit, reserving at least 1 1/2 cups syrup. Combine marmalade, margarine, spices and syrup. Bring to a boil; cook 2 to 3 minutes. Reduce heat; gently stir in fruit. Heat 20 minutes. Serve warm with meat dishes. Serves 8.
Drain liquid from canned salmon into measuring cup. Add enough milk to make 1 cup. Set aside. Remove skin from salmon; set aside.
Grind vegetables together and mix in remainder of ingredients. Cook on low heat 1 1/2 hours. Put in clean, hot, 1/2 pint jars. Seal. Hot water bath for 10 minutes.
Bake rolls at 350° for 10 minutes; let cool. Mix Miracle Whip, cream cheese, Ranch dressing and horseradish. Spread on top of crescent rolls. Top with cauliflower, broccoli, green peppers, onions, tomatoes and cheese (grated).
Combine water and Jell-O. Add all ingredients. Mix well. Put into 1 1/2-pint ring mold which has been rinsed in cold water. Chill until jelled.
Mix cream cheese, vanilla, lemon juice, eggs and sugar. When well mixed, pour into crust. Bake at 350° for 40 minutes or until top is lightly brown. Put in fridge overnight; top with one of the fruits.
Mix all ingredients and pour into two 9-inch pie shells. Bake at 350° for 50 minutes.
Mix first 5 ingredients until blended well. Fold into largest graham cracker crust. Bake at 350° for 40 minutes or until center sets. Refrigerate at least 3 hours or overnight. Prior to serving: Spread Cool Whip on top. Toast angel flake coconut and sprinkle on top.
Mix first 5 ingredients; add eggs, oil and milk. Store in covered container and use as needed. Use baking paper cups in muffin tins. Bake at 400° for 15 minutes.
Layer the first 3 ingredients in 9 x 13-inch sprayed pan. Mix eggs, milk and mustard together and pour over layered ingredients. Cover with plastic wrap and refrigerate overnight. Add soup and milk. Pour over entire mixture in the morning and bake at 300° for 1 1/2 hours.
Mix all ingredients and put into an oblong greased casserole dish. Bake at 350° for 1 hour or until potatoes are done.
Sift together flour, cocoa, salt and baking powder. Cream Crisco and butter or margarine. Add gradually sugar and eggs to the Crisco and butter. (Beat after each egg.) Add milk mixture. Alternate with dry ingredients. Bake at 330° for 1 hour and 20 minutes.
Dissolve gelatin in boiling water. Mix in undrained pineapple and strawberries. Stir until strawberries thaw. Chill until gelatin thickens. Stir in cheese. Spoon 1/3 of mixture into 6 1/2 to 7-cup ring mold. Chill briefly until layer is gently set (do not refrigerate remaining gelatin). Spoon sour cream evenly over gelatin in mold. Carefully spoon remaining gelatin over sour cream layer. Chill until firm. (Great for Christmas Dessert.)
Mix all ingredients until well coated. Pour into greased baking dish (12-inch or 10 x 6-inch oblong dish). Bake for 30 minutes at 350° until golden brown.
Melt butter; add flour and stir until blended. Add onion, garlic, parsley and green onion; cook until clear. Add crawfish and cook over low fire about 10 minutes. Add white wine and simmer until blended. Slowly add cream and simmer over low fire. Do not boil or it will curdle. Add seasonings to taste. Serve over cooked noodles or toast points.
Spray a 2-quart casserole with Pam. Spread beans in bottom of dish. Sprinkle half of cheese over beans. Pour salsa over cheese, then sprinkle with remaining cheese. Bake at 400° for 25 minutes. Cool slightly and top with sour cream.
Fix jello according to box directions and let cool. Dissolve sugar in 2 cups boiling water; let cool. Beat jello mixture and then add sugar water. Mix thoroughly. Add ginger ale when ready to serve. Serves 25.
Beat eggs well. Add remaining ingredients; beat until smooth. Pour ingredients into two 9-inch greased pie pans. Bake for 30 minutes in a 375° oven. Makes its own crust.
In small mixing bowl, combine pudding and milk. Mix until thick, about 2 minutes. Chill until set, about 5 minutes. Fold in whipped cream or topping. Spread pudding mix on half the crackers and top with remaining crackers. Wrap sandwiches individually in plastic wrap and freeze until firm. Use leftover pudding for dessert another day. Makes 16 sandwiches.
Soften cream cheese in microwave on High for 15 to 20 seconds. Beat cream cheese, 1 tablespoon of milk and sugar in medium bowl with wire whisk until smooth. Stir in lemon peel and juice. Stir in 1 1/2 cups of the whipped topping. Spread evenly in bottom of crust.
Slice cake 1 inch from top, crosswise. Cut tunnel in bottom half of cake. Save cake pieces you cut out of cake. Mix softened cream cheese with mixer. Add milk, lemon juice and almond extract to cream cheese mixture. Fold in strawberries and cake pieces. Put mixture into tunnel of cake. Put top back on; ice with Cool Whip. Decorate with whole strawberries. Serves 12.
Mix cake mix, 1/3 cup oil and 1 egg. Mixture will be crumbly. Reserve 1 cup for later. Put crumbly mixture into greased 9 x 13-inch pan. Bake at 350° for 15 minutes. Cream together the cream cheese, lemon juice, sugar, egg and vanilla. Pour over top of baked crust. Sprinkle reserved cake mix over top; bake for 15 minutes more at 350° or until top is browned. Cool, then cut into bars.
Preheat oven to 325°. In a large mixer bowl, beat egg yolks with sweetened condensed milk, lime juice and food coloring, if desired. Pour into a prepared pastry shell. Bake 40 minutes. Cool, then chill. Top with whipped cream or topping. Garnish as you wish. Refrigerate any leftovers.
Boil pasta. Cook broccoli and drain. Melt butter in pan and add pepperoni. When butter is melted and pepperoni makes a sauce, add broccoli. Toss together to coat broccoli. Add pepperoni/broccoli mixture to cooked pasta. Toss in Parmesan cheese. Add garlic powder to taste.
Place chicken pieces in a buttered 8 x 12 (2-quart) flat casserole dish. Mix soup and sour cream; heat and pour over chicken. Mix poppy seed and crackers and place on top of chicken. Melt margarine or butter and pour over the top. Bake at 350° for 30 to 40 minutes until bubbly. DO NOT FREEZE.
Place all ingredients in order given in roaster or Dutch oven with tight fitting lid. Bake at 250° for 5 hours.
Cook broccoli; pound chicken with mallet until 1/4-inch thick. Combine flour, salt and pepper and coat chicken with mixture. Saute in melted margarine, turning once until no longer pink. Place a pineapple ring on each chicken piece, top with a broccoli spear and a cheese slice. Cover and heat until cheese melts.
Combine all the ingredients in a large bowl and stir with a large wooden spoon, about 30 strokes. Grease and flour pans. Make 4 thin layers. Bake at 350° about 15 minutes.
Mix milk, lemonade and Cool Whip together. Pour into crust. Chill until set and keep chilled.
Place all ingredients except 2 to 3 pieces avocado in a blender. Process until smooth. Remove cover and add remaining pieces of avocado. Process with 2 fast pulses to chop avocado. Refrigerate until serving time.
Fix ice cream so it can be cut into 16 slices. Heat oven to 375°. Beat egg, shortening, butter and vanilla. Add 1/2 of dry cake mix. Beat until smooth. Stir in remaining dry cake mix. Divide this dough into 4 equal parts. Roll each part approximately 6 x 10-inches. (Flour table and dough to roll.) Cut approximately 3 x 2 1/2-inches. Place these on ungreased cookie sheet. Prick with fork. Bake 6 to 8 minutes. Let cool and form into sandwiches. Yields 16 sandwiches. Nicer if left in freezer 24 hours before eating, but who can wait?
Mix first 4 ingredients. Add 7-Up. Bake in 3 layer lightly greased pans (no flour), at 300°.
In large skillet, brown strips of steak with onions. Stir in mix and 1 1/2 cups of water. Add 3 tablespoons soy sauce; stir until thickened. Cover and simmer. Add 2 large bell peppers cut into thin strips. Add 2 tomatoes cut into wedges. Simmer. Serve over rice.
Spread almonds	in single layer on baking sheet. Place in cold oven;	bake at 350°	for 9	to 11 minutes, stirring occasionally until golden brown. Cool; leave oven at 350°. Cream shortening with sugar, eggs, vanilla and almond extracts until fluffy. Combine flour with	cocoa powder, coffee crystals, baking soda, baking powder and salt; mix well. Blend dry ingredients into creamed mixture	alternately with milk. Stir in	1/2 cup toasted almonds. Pour into	greased and floured 9 x 13 x 2-inch baking pan.	Bake 40 to 45 minutes or until pick inserted in center	comes out clean. Cool on wire rack. Frost with Cappuccino Fudge Icing and	sprinkle with remaining 1/2 cup toasted almonds. Makes 16 servings.
Cook meat and one onion in 1 quart of water and simmer until meat loosens from bones. Cut into pieces. Discard bones. Add salt, peppers and vegetables. Stir often while mixture comes to a boil. Cover and simmer over low heat for 3 to 5 hours. Stir occasionally to prevent sticking. This makes approximately 6 quarts of stew. This can be frozen.
Spread dough on lightly greased baking pan. Saute onion in olive oil until golden brown. Add chopped spinach and saute together until thoroughly mixed. Spread on top of dough. Roll tightly into a jelly roll shape. Bake at 350° until golden brown, approximately 30 minutes.
Blend together soup and water; add rice, green pepper, sausage and onion. Bake in a greased 1-quart casserole in moderate oven at 350° for 1 hour.
In 10-inch skillet over medium heat, heat oil and brown the meat. Saute onion and garlic. Drain. If you use Italian sausage boil it for 20 minutes. In a 12-quart stock pan over medium heat, transfer the meat, onions and garlic and add the diced tomatoes, tomato paste, tomato sauce, herbs and water. Add the sausage and/or the chicken at this time also. Bring it to a boil, turn down to simmer. Cover and simmer for 2 hours. Serve over spaghetti, tortellini or any other pasta or rice.
Lay ham and cheese on top of chicken breast, roll up and fasten with a toothpick. Dip in melted butter and roll in bread crumbs. Bake until done, about 45 minutes, in a 350° oven. Remove toothpick before serving.
Mix first 3 ingredients and press in pan. Mix Dream Whip as package says. Add cream cheese at room temperature to Dream Whip. Put in pan over graham cracker crumbs. Place cherries over top. Chill before serving.
Cut steak into bite size pieces and season. Peel and slice potatoes and onion. Alternate layers of steak, potatoes and onion in a covered casserole dish. Sprinkle with parsley. Bake at 350° for 1 1/2 hours.
Combine first four ingredients. Add egg, vinegar and cream. Cook over hot water, stirring constantly, until thick. Chill. Sprinkle gelatin on cold water. Drain pineapple; measure 1/2 cup syrup. Heat; add to gelatin and stir until gelatin dissolves. Add chilled dressing mixture; mix well. Add drained pineapple and all remaining ingredients; mix thoroughly. Spoon into one large (six cup) mold or individual molds if preferred. Chill until firm. Unmold on salad greens. Garnish with whole shrimp. Serves six to eight.
Beat ingredients until smooth. Add margarine. Pour into prepared pie crust, unbaked. Bake at 350° for 50 to 55 minutes.
Wash and cut squash and zucchini into 1/2-inch slices. Simmer in water for 10 minutes; drain well. Combine in bowl the squash and zucchini, butter, 1/2 cup cheese, onion, salt, pepper, garlic powder and 1/2 milk; mix well. Slowly add eggs and fold into the mixture. Pour mixture into a well-greased medium casserole dish; sprinkle remaining cheese evenly on top. Drizzle remaining milk evenly; let casserole rest in refrigerator for 20 minutes. Sprinkle bread crumbs and paprika just before baking. Bake at 325° for 30 minutes. Yields 6 to 8 servings.
Combine cheese and honey, beat until smooth. Beat in sour cream, cinnamon and nutmeg. Refrigerate, covered, one to two hours to blend. Serve as a dip with fresh fruit. Yields 4 servings.
Melt butter; stir in sugar, syrup and salt. Boil, stirring constantly until sugar is dissolved. Boil, without stirring 15 minutes. Remove from heat. Add soda and vanilla; mix well.
Cream 3/4 cup sugar with oleo; add pretzels. Press into bottom of 9 x 13-inch pan. Bake at 350° for 10 minutes (no longer); cool. Cream together the cream cheese and remaining sugar. Mix in Cool Whip. Spread over cooled pretzel crust.
In large bowl, beat together molasses, sugar, egg and oil. Sift flour together with spices; mix well and add to first mixture. Refrigerate for 1 hour. Make into 1-inch balls and roll in sugar. Place on greased cookie sheet. Bake at 375° for 8 to 10 minutes. Cool on wire rack. Makes 4 dozen.
Mix first 3 ingredients and melt in microwave, approximately 3 minutes. Pour mixture over Crispix in a large bowl. Pour 1/2 box powdered sugar in a large bag. Dump all your mixture into the bag, shake gently to mix. Pour rest of the powdered sugar into bag and again shake gently until all is completely mixed.
Combine apples, cranberries and granulated sugar in bowl with hand. Mix oats, brown sugar, nuts, flour and salt in separate bowl. Layer in 13 x 9-inch pan the cranberry and sugar mixture. Spread oat mixture over top. Pour melted butter over top. Bake at 350°, uncovered, for 1 hour and 15 minutes. Wonderful served on Thanksgiving.
Cut roast into 1-inch cubes. Salt and pepper. Brown roast in small amount of oil. Add the remaining ingredients and mix. Pour into roaster. Bake at 300° for 4 hours. Do not peek. Serve over cooked noodles or rice.
Mix all ingredients, except raisins, together thoroughly, then add raisins. Pour into a pan sprayed with Pam.
Melt 1/2 cup butter in skillet. Add onion and next 9 ingredients. Cook 1 minute, stirring constantly. Add shrimp. Cook 2 minutes. Add remaining 1/2 cup butter and chicken broth. Cook 2 minutes, stirring occasionally. Stir in beer and cook 1 minute. Remove from heat. Remove shrimp from skillet. Mound rice in skillet and arrange shrimp around rice.