HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine corn, sour cream and eggs. Beat soft margarine and muffin mix together and add to corn mixture. Mix together and pour into a 9 x 13-inch pan. Bake at 350° for 1 hour.
Dissolve flour in 4 cups of water, then alternate with layers of seasoning and fish, pouring flour over each layer. Continue until all fish and seasoning have been used. Cover tightly and simmer over low heat for 30 to 45 minutes. Serve with rice.
Melt butterscotch bits and butter, then add all the other ingredients. Bake for 20 to 25 minutes in a 350° oven. Do not overbake.
Pour 1 cup boiling water over chopped dates, baking soda and chopped apples. Mix well and cool. Cream together margarine, sugar and eggs; add vanilla. Add to creamed mixture alternately with date mixture. Bake in greased and floured 9 x 13-inch pan at 350° for 30 to 35 minutes.
I place all the dry ingredients together in a bowl; as I add each liquid, I continue to mix with my electric mixer. It will be	quite dark and very runny. Bake in loaf pan at 350°, depending on your oven 35 to 40 minutes or longer.
Combine ingredients and toss lightly to mix. Wrap and seal in a foil pocket and grill.
Cook white syrup, sugar and water until 230°. Add peanuts. Cook until 300°; remove from stove. Add butter, vanilla, salt and soda. Stir quickly.
Remove	leaves, trim base from cauliflower and place on rack to	steam over boiling water in a 12-inch Dutch oven. After steaming, place cauliflower in cake pan. Sprinkle with salt. Drain oven and heat for baking. Combine mayonnaise and mustard. Spread over cauliflower. Top with shredded cheese. Bake in Dutch oven in cake pan until cheese is melted and bubbly.
Mix all ingredients together. Bake in buttered casserole at 350° for 45 minutes.
Peel and take out seeds of pickles. Cut in strips and/or chunks. Bring remaining ingredients to a boil. Cold pack 10 minutes. Makes 3 quarts.
Beat cream cheese at medium speed of an electric mixer until light and fluffy. Gradually add sugar, mixing well. Add eggs, one at a time, beating well after each addition. Stir in vanilla.
Combine beef, 1/2 cup cheese and onion. Set aside. Combine soups and enchilada sauce. Dip tortillas in hot oil to soften, a few seconds on each side. Top each tortilla with 1 heaping tablespoonful of meat mixture; roll up. Place, seam side down, in a 13 x 9-inch baking dish. Pour sauce over and top with remaining cheese. Bake in a 350° preheated oven for 25 to 30 minutes. Makes 6 servings. Refrigerate unused portion in airtight container.
Grease Bundt pan. Mix first 3 ingredients; reserve 1/4 cup to coat berries. Cream butter and sugar in large bowl. Add eggs one at a time; add almond flavoring. Mix in dry ingredients and fold in berries, coated with mixture. Bake at 325° for 1 hour and 10 minutes.
Cook ground beef, onions, green pepper and garlic until meat browns. Drain off fat. Add the remaining ingredients. Bring to boil; reduce heat and simmer 1 hour. Serves 4 to 6.
Pour boiling water over blossoms. Let stand overnight. Drain in the morning. Add sugar, lemons and orange. Add yeast cake. Let stand for 10 days, then bottle.
Combine bread crumbs and Parmesan cheese. Roll wings in melted butter, then in bread crumbs mixture. Bake at 350° on cookie sheet for 1 hour.
Let cream cheese come to room temperature. Chop the dried beef into small pieces. Combine cheese and beef. Add small amounts of green onions and olives, according to your own taste. Form into a ball.
Remove chicken from bone in large pieces and put in buttered 1 1/2-quart baking dish. Top with broccoli spears. Prepare gravy mix as directed. Pour over broccoli. Top with pieces of cheese, then noodles. Bake in 350° oven for 25 minutes.
Heat shortening to 375°. Drop by spoonfuls into shortening. Fry 3 to 4 minutes until golden brown.
In a medium bowl, cream the butter and sugar until light and fluffy. Beat in egg, then milk and vanilla. Beat until nearly smooth. In small bowl, stir together 1 3/4 cups flour and baking powder and then add this to mixture in the medium size bowl; stir just until dry ingredients are moistened (batter will be lumpy). Toss berries with remaining 1 tablespoon of flour. Fold into the batter. Use muffin papers or grease muffin tins. Preheat oven to 425°. Bake for 25 minutes or until evenly browned. Makes 12 muffins.
Brown meat. Mix together with au gratin potatoes (add ingredients according to their directions) and package of vegetables. Bake according to directions on potatoes.
Pour cold milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes. Gently stir in 2 cups whipped topping. Place half of the brownie cubes in 2-quart serving bowl. Top with half of the pudding mixture, half of the raspberries and 2 cups whipped topping. Repeat layers. Top with remaining whipped topping. Refrigerate 1 hour or until ready to serve. Makes 12 servings.
Preheat oven to 350°. Grease and flour two 9-inch cake pans and set aside. Blend all ingredients, and pour into prepared cake pans. Bake at 350° for 20-25 minutes. After cake cools, slice each layer in two to make four layers.
Beat egg whites until foamy. Add cream of tartar. Beat until soft peaks form. Gradually beat in sugar, a few tablespoons at a time. Beat until stiff. Fold in cocoa. Line cookie sheet with brown paper and drop batter with teaspoon onto cookie sheet. Bake in oven preheated to 275° for 18 to 20 minutes. Cool before removing from pans. Yield: 8 dozen.
In oil, fry rice, stirring constantly until rice is brown. Season with garlic salt, pepper, etc. Stir-fry the onion and pepper (optional) with rice until flavor is absorbed. While rice and ingredients are frying, fry sausage until brown and well done. Mix sausage into rice; add tomato sauce and water. Stir rice lightly and cook at medium heat until water is all absorbed from rice and you can see the rice (dry). Do not stir rice while water is absorbing or it will become soggy. When all water is absorbed, cover rice tightly and simmer for 15 minutes. Stir rice from the bottom. Simmer 15 minutes more and stir again. Take off heat. Serve.
Heat strawberries and sugar over stove long enough to melt sugar. Add jello. Mix pudding with milk. Beat sour cream, then add Cool Whip. Layer vanilla wafers, then strawberries and sugar and then pudding.
Crust: Mix crackers with butter and pat in an 8 x 11-inch pan and bake at 350° for 10 minutes. Cool.
Cap the tops of the tomatoes. Spoon out the pulp. Leave shell 1/2 inch thick; drain.
Mix all ingredients adding more milk if needed to make firm. Roll out onto a floured surface to 1/2-inch thickness. Use bone shaped cookie cutter, cut into shapes. Bake on ungreased baking sheets at 350 for 30 minutes or until lightly toasted.
Shred beef to spread in greased baking pan. Cut breasts in half; wrap in raw bacon. Mix sour cream and soup. Pour over chicken. Refrigerate overnight. Bake at 275° for 3 hours. Serves 2 to 4.
Boil noodles until tender. Drain noodles. In separate pan melt margarine, add whipping cream or canned milk and just bring to a boil. Mix in with noodles. Fold in Parmesan cheese and serve. Can be garnished with chives or parsley.
Cook sausage; drain well. Reserve 1 egg white. Mix all other ingredients. Roll out rolls (press seams together). Put 1/3 mixture down the middle of each roll, making 3 rolls. Fold over and seal seam; brush with egg white. Bake for 20 minutes at 350°.
Make cake mix according to package directions, add flour. Put cones in muffin tins for stability, pour 2 tablespoons cake mix in each cone. Bake at 350° for 20 to 25 minutes. Frost top with favorite frosting. Sprinkle with colored sprinkles. A special treat for children!
Slice cooked sweet potatoes into baking dish. Mix salt, sugar and flour; sprinkle over potatoes. Dot with butter. Add cream and marshmallows. Bake 60 minutes at 350°. Add nuts and serve.
Combine catsup, onion, brown sugar, dry mustard and salt. Stir in the corn. Put into a greased 1-quart casserole. Top with diced, uncooked bacon. Bake, uncovered, in a 350° oven for about an hour.
Burn 1/2 cup sugar; add 1/4 cup boiling water, stirring. Set aside to cool. Cream 1 1/2 cups sugar and 1/2 cup butter. Add 3 egg yolks, 1 cup cold water and 2 cups flour and beat. Add well beaten egg whites and 1/2 cup flour, 2 teaspoons baking powder, 1 teaspoon vanilla and the burnt sugar. Mix well and bake in 13 x 9-inch loaf pan.
Frost oatmeal cookie with frosting. Arrange jelly beans on cookies to make spider head and body. Cut 6 to 8 licorice whip pieces (about 1 1/2 inches long). Curve and position for legs. Add red candy antennae.
Heat butter in frying pan. Combine all other ingredients in a bowl. Drop the mixture into frying pan by the tablespoon. Fry until brown on both sides. Keep hot until all are fried. Serve with sour cream and applesauce. Serves 8.
Blend all ingredients together, mixing well. Grill chicken using sauce to baste chicken. Sauce will do 5 to 6 chicken halves.
Preheat oven to 350°. Mix all ingredients together. Grease and flour a 9 x 12-inch pan. Bake bread in it for 20 minutes. Serves 12.
Blend first 5 ingredients and pour into 9 x 13-inch greased and floured pan. Bake 20 minutes at 350° and remove from oven. Combine coconut with condensed milk and spoon over top. Bake another 20 minutes and remove from oven. Blend sugar, butter and milk together in saucepan and bring to a boil for one minute. Remove from heat and stir in chocolate chips until smooth. Pour over cake immediately.
Beat eggs and sugar. Add oil, vanilla and zucchini and mix well. Sift dry ingredients; add to first mixture. Add nuts. Bake in three medium loaf pans (greased) at 325° for 1 hour or more, all ovens vary.
Chop peppers and onions very fine. Pour boiling water over same. Let stand 10 minutes. Drain. Do this twice. Boil 15 minutes and bottle.
Preheat oven to 325°. Grease cookie sheets. Put butter in a large mixing bowl. Set aside. Heat the molasses to the boiling point, then pour it over the butter. Mix the dry ingredients and sift together. Add butter and molasses. Chill mixture thoroughly. Place 1/4 of the mixture on a floured board and roll as thin as possible. Cut shapes with a small round cutter that has been dipped in flour. Roll the trimmings in with the next 1/4 of the dough. Keeps remaining dough chilled. Bake 8 to 12 minutes until crisp.
Combine first five ingredients. Pour over pork chops and bake at 350° for 30 minutes.
Combine oleo, sugars, eggs and peanut butter to make creamy. Add soda, vanilla, oatmeal and chocolate chips. Mix well and spoon by teaspoons onto greased cookie sheets. Bake at 350° for 10 minutes. Cook all at once or store cookie dough in fridge and bake as needed. (Watch out for monsters who eat your dough before they are baked.) This recipe will make 20 to 24 dozen cookies if you ever get them baked and counted before the monsters get to them.
Mix together milk, lemon juice and 2 egg yolks. Beat egg whites into the mixture. Chop the strawberries and add to mixture. Crush vanilla wafers. Place a layer in bowl, then a layer of mixture. Repeat until all is used. Put in refrigerator until ready to serve. Serve in sherbet dishes and garnish with whole strawberries.
Soak soy beans several hours or overnight in sufficient water to keep covered. Drain; discard water. (These beans may be stored in refrigerator or frozen for use at a moment's notice.)
Prepare a cookie sheet, well buttered, or you can use a Teflon coated pan.
Drain pineapple and oranges. Put all fruit, cheese and Cool Whip in bowl. Put dry Jell-O on top and mix well.
In saucepan, melt margarine. Saute onion until tender. Blend in flour. Gradually add broth. Cook, stirring constantly, until mixture comes to a boil. Boil for 1 minute. Stir in rice, ham, carrots, almonds and salt. Simmer for 5 minutes. Blend in half and half and sherry. Heat to serving temperature. Garnish with minced parsley and chives. Makes 6 cups.
Prepare spaghetti as directed on package. Brown meat; drain. Stir in herb-spice mix, tomato paste and water; bring to boil. Simmer 10 minutes. Layer half of spaghetti, sauce, cottage cheese and spinach and Mozzarella cheese in 11 3/4 x 7 1/2-inch baking dish; repeat layers. Sprinkle with grated Parmesan cheese. Bake at 350° for 25 minutes. Makes 6 to 8 servings.
Combine all ingredients in bowl and mix well. Put 2 teaspoons filling in each pie center. Moisten edges and seal. Deep fry to a golden brown. Makes about 30.
Mix all ingredients well. Pour into 2 unbaked pie shells. Bake at 350° for 45 minutes.
Mix all the ingredients, except sugar, then sprinkle the sugar over top. Cover container and refrigerate for 24 hours. Mix well and serve. Keep refrigerated.
Grease a baking dish the size for your need. Peel and cut into bite size as many potatoes as you need. Place in a baking dish. Sprinkle to taste with salt, pepper and garlic. Chop the onion and toss with potatoes. Dot with butter; cover and microwave on High for 10 minutes. Stir potatoes and microwave until potatoes are done.
Cream sugar and margarine. Add egg and beat. Add and mix apples and nuts. Add flour, soda, salt, cinnamon and nutmeg. Mix all together and bake at 350° until done (approximately 30 minutes). Bake in an 8 x 8-inch pan. Serve warm or cool and serve with whipped cream.
Preheat oven to 350°. Grease a 9 x 12-inch casserole dish. Brown ground beef and drain. Cook noodles per directions. Layer ingredients, 1/2 noodles, 1 can tomato soup and 1 can mushroom soup. Top with ground beef. Repeat layers. Bake, covered, 40 to 45 minutes at 350°. Add cheese slices before serving. Serve with bread and salad. Makes 8 to 10 servings.
Mix all ingredients. Bake at 350° until bubbly, about 20 minutes.
Combine sugar, margarine and milk; boil over moderate heat 5 minutes. Remove; stir in chocolate, marshmallow cream, vanilla and nuts. Beat until well blended. Pour in 13 x 9-inch greased pan; cool to room temperature. Cut small squares; makes 3 pounds.
Cook beets until tender. Slip off skins. Combine rest of ingredients and bring to boil. Simmer 5 minutes. Add beets and simmer 5 more minutes. Pack beets into hot jars, fill with syrup and seal.
Soften yeast and 1 tablespoon sugar in warm water. Blend in 1 cup of flour; let rise until light and bubbly, 20 to 30 minutes. Cream oleomargarine in bowl; add 1/4 cup sugar, salt and egg yolks. Mix well and add to yeast mixture. Mix well. Add 3 cups flour gradually. Knead 36 strokes. Place in greased bowl, cover and let rise until doubled, approximately 45 minutes. Divide in half. Roll each half into 18 x 6-inch rectangle. Spread center third with butter, fold one side over butter and spread with butter. Fold opposite side to overlap center. Cut into 1-inch strips. Coil strips on well-greased baking sheet. Let rise until light. Bake at 375° for 12 to 15 minutes. Makes 36 rolls.
Mix together first three ingredients. In a separate bowl, sift together next five ingredients, then add to carrot mixture. Add four eggs one at a time. Pour into 2 greased cake pans and bake for 35 minutes at 350°.
Mix the first 3 ingredients together well. Sprinkle in pudding mix and stir. Chill.
Mix the Jell-O and Kool-Aid in the hot water until dissolved. Mix in the cold water. Fill up popsicle holders and freeze.
Combine all ingredients in a saucepan and bring to a boil. Reduce heat and simmer uncovered 5 minutes. Makes about 2 cups.
Roll rabbit pieces in flour. Add salt and pepper to taste. Saute in skillet with margarine. Add remaining ingredients, cover and let simmer over low heat until tender. Usually takes 1 hour. (You may need to add more water as it cooks.) Same recipe used for quail.
Slice meat into pieces 1/4-inch thick. Dust with seasoned flour and brown in melted butter. Remove meat. In same skillet, saute onion and garlic. Add mushrooms and saute until tender. Add both soups, Worcestershire sauce and soy sauce. Stir in the meat. Cover and simmer until tender. (Sirloin will take about 15 to 20 minutes. Round or chuck longer.) When meat is tender, add sour cream and heat until hot. Serve over noodles.
Mix all ingredients together in large bowl. Put in the refrigerator until chilled. Then serve.
Remove the crusts from bread and set aside. Arrange bread slices in a greased 13 x 9 x 2-inch baking dish. Top with chicken. Cover with the mushrooms and water chestnuts. In a bowl beat eggs, blend in milk, mayonnaise and salt. Pour over chicken. Arrange cheese on top. Combine soups and pimentos and pour over cheese. Cover and refrigerate overnight. Before baking crumble crusts. Toss with melted butter. Sprinkle over casserole. Bake, uncovered, at 325° for 1 1/2 hours or until set. Let stand 10 minutes before cutting. Yields 8 to 10 servings.
Place half each of the milk, bananas, chocolate syrup, vanilla and ice cream. Put into electric blender. Cover and process until smooth.
Slice cookies and slightly overlap on a 13-inch pizza pan. Bake at 375° for 12 to 15 minutes. Let cookies run together to form a crust. Allow to cool.
Do not dilute soups; stir all together in heavy baking dish. Cover; bake at 250° to 300° for 2 1/2 hours. Serve over noodles.
Mix all ingredients. Shape into four patties. Grill, uncovered over medium heat. Serve on buns.
Combine all ingredients, mixing well. Pat into an 8 x 4 x 2-inch loaf pan. Bake at 350° for 1 hour and 15 minutes. Drain. Yields 6 servings.
Mix all ingredients together in a bowl by hand. Form into balls and flatten on ungreased cookie sheets. Bake at 325° for about 15 minutes.
In a 9 x 13-inch pan, spread your uncooked ground beef. On top of this, spread the can of celery soup. The next layer is the milk. Place cheese slices and onion on top of milk. Top all off with the Tater Tots. Spread evenly. Bake at 400° for 1 hour.
Cut apple slices in half. Unroll dough and separate into 8 triangles. Place a few apple slices at the wide end of crescent roll dough triangle and roll tightly. Arrange bundles in a well greased baking dish. pour mountain dew into corner of baking dish but not over bundles. Drizzle melted butter on top of bundles. Sprinkle with cinnamon and sugar. Bake at 375 degrees for 30 minutes.
Dissolve jello in boiling water. Add rest of pineapple juice. Add frozen berries and pineapple. Pour half into mold and refrigerate to set, about 1 hour. Take 1/2 pint of sour cream and spread over jello. Take remaining jello and put on top. Put back in refrigerator to set. Top with Cool Whip. Enjoy.
Mix sugar, flour, cocoa and salt. Stir in milk, egg yolks and vanilla. Cook over low heat, stirring constantly, until thickened. Pour into a baked pie crust. Cool and top with Cool Whip.
Mix first three ingredients well and microwave on High power for 5 minutes. Stir well. Cook 5 minutes more. Add chocolate chips and marshmallows. Mix well until chips and marshmallows are melted. Add vanilla and mix well. Pour into buttered 9 x 13-inch pan. Nuts may be added if desired. You may also substitute peanut butter chips for the chocolate chips, if you like.
Grease and flour 2 (9 x 5 x 3 inch) loaf pans. In large bowl mix together first 6 ingredients. Stir together pumpkin and corn oil. Add eggs, 1 at a time, beating well after each addition. Make well in center of flour mixture. Add pumpkin mixture; stir just until flour is moistened. Pour into prepared pans. Bake in 350° oven 1 hour or until cake tester inserted in center come out clean. Cool 10 minutes in pans. Remove; cool on racks. Makes 2 loaves.
Brown meat & pepper in oleo. Add remaining ingredients except cheese. Cook for 1/2 hour. Pour into 9x13 pan. Add noodles. Mix with sauce. Cover with cheese. Bake 375° for 45 mins.
Mix milk, pineapple, lemon juice and pecans by hand well. Pour 1/2 of ingredients into crust. Add Cool Whip to top of mixture. Top with 1 layer of bananas. Repeat. Chill 3 hours.
Mix all ingredients and refrigerate overnight. You can use peas and carrots for color instead of just peas.
Dice squash and zucchini. Add all ingredients together. Chill and serve.
Sprinkle meat with salt and pepper. In skillet, heat oil and butter. Add meat and brown over high heat. Place browned meat in slow cooker. Sprinkle with tapioca. Add remaining ingredients. Mix well. Cover slow cooker and cook on high 3 to 4 hours or on low 7 to 8 hours. Serve with French or Italian bread and salad.
Beat sugar, butter and Crisco until smooth. Add 1 ounce water to milk to make 5 ounces and stir. Gradually add milk and vanilla. Add dash of salt and continue beating until smooth. Ice the cake. Heat 1 can chocolate frosting in microwave about 1 minute. Stir and pour over frosting.
Combine gelatin and water in a medium saucepan over medium heat, stirring until gelatin dissolves. Remove from heat; allow to cool. In a chilled medium bowl, whip cream until stiff. In a large bowl, beat cream cheese and sugar until fluffy. Fold whipped cream into cream cheese mixture. Fold in gelatin. Spoon filling evenly into cooked cooled pie crust. Cover and refrigerate until pie is set in center. Arrange strawberries over filling. Serve with Cool Whip topping. Makes 8 to 10 servings.
Beat eggs lightly; add dates, nuts and sugar. Mix in flour, baking powder and salt. Add vanilla. Bake at 350° until browned. Cut in bars while still warm; roll in powdered sugar.
Coat chicken with flour. Arrange chicken in single layer with skin down in melted butter in a 13 x 9 x 2-inch baking dish. Bake, uncovered, in a 425° oven for 30 minutes.
Roll crackers into crumbs. Mix with 1/3 cup sugar and pecans. Beat egg whites until stiff, adding 1/3 cup sugar gradually. Add vanilla. Combine with the dry mixture and pour into well-greased 9-inch pie pan. Bake at 350° for 30 to 35 minutes. Cool 15 minutes. Top with whipped cream. Chill immediately.
Cook your beef, pepper and onion together and drain. Add garlic powder, mushroom soup, cream of chicken soup, soup can of water, tomatoes and Chili-O mix. Bring to a boil. Pour over Doritos chips. Place in a greased casserole dish. Put chips and cheese on top. Bake at 350° for 20 minutes.
Mix chicken, vegetables, 1/2 c. cheese, 1/2 c. onions, soup and milk. Bake at 375° for 20 mins. Place crescent rolls in strips. Bake 15 mins. longer. Sprinkle remaining cheese and onions on top. Bake 3-5 mins. longer.
Cream 1/2 cup butter and 1 cup flour. Add 1/2 chopped pecans. Press into 9 x 13-inch pan. Bake at 300° for 20 minutes until golden brown. Better under than overdone. Cream cream cheese, powdered sugar and whipped cream. Layer on top of the 1st layer. Mix puddings with milk until stiff. Spread on top of 2nd layer. Spread the balance of the whipped cream over all. Dust with chopped pecans. Delicious!
Mix all ingredients together and put in 9X13 inch dish. Bake at 350 degrees for 45 minutes. Let sit 10-15 minutes before serving.
Drain and put fruit in refrigerator 4 hours or overnight. Blend cream cheese and sugar until creamy. Add fruit and Cool Whip. Add a little more Cool Whip if creamier consistency is needed. Sprinkle with nuts if desired.
Brown sausage in heavy skillet. Transfer sausage to 2 quart greased casserole dish. In sausage drippings, saute celery, onion, green peppers and	mushrooms until lightly browned. Transfer to casserole dish. Add	water chestnuts, rice, broth and 1 can of chicken (or equivalent of 2 cups); mix well. Cover and bake at 350° for 1 hour or until rice is fluffy and tender.
Mix first 4 ingredients together to make a stiff dough. Roll dough out real thin. Then roll dough up like a jelly roll. Cut slices real thin. Sprinkle with flour. Cook beef with 2 teaspoons vinegar, garlic salt, pepper and salt as desired. Add noodles.
Melt butter and combine all three soups and rice in a casserole dish. Cook uncovered for 30-45 minutes on 350 degrees.
Pour boiling water over dates and let cool. Mix other ingredients and add dates. Bake in moderate oven, 350°, until done. Bake in loaf pan.
Cook chicken and cut into small pieces. Cook and drain broccoli as directed. Mix chicken, soup, onion, sour cream and broccoli. Mix well until blended. In casserole, melt 1/2 stick butter. Sprinkle bottom heavy with dressing, then spoon on chicken mixture. Sprinkle more dressing, then dot with butter. Bake at 350° for 30 minutes.
Put all ingredients in a big pot. Add two quarts of water. Bring to a boil, turn down and simmer until done. Serves about 10 to 12.