HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients except eggs; let come to a boil. Layer eggs in large container. Pour mixture over eggs. Let stand 24 hours before eating.
Beat eggs until thick. Stir in sugar, flour, milk, cottage cheese, sour cream and vanilla. Pour in pie pastry shell and bake at 350° for about 1 hour.
Place in layers as listed in 9 x 9-inch pan, pouring Eagle Brand milk over layers. Do not stir. Bake 30 minutes at 350°.
Blend all ingredients in mixing bowl until dough can be handled with hands. Form into one long roll. Wrap in plastic. Chill overnight.
Combine chicken, egg, 3 teaspoons cornstarch and 1 tablespoon soy sauce. Mix well. Refrigerate 1 hour. In skillet, heat peanut oil and stir-fry chicken. Drain. Pour off all but 1 tablespoon of oil from skillet. Add pepper and chicken. Stir-fry 1 minute. Blend remaining cornstarch, soy sauce, sugar and sherry or water. Add to chicken mixture while stirring over high heat until coated. Stir in scallions and peanuts. Serve with rice and a dish of chilled fruit like mandarin oranges on the side.
Mix pudding, milk and Cool Whip. Add cake to pudding. Layer 2 times: pudding, cake mixture and pie filling. Put in bowl or pan. Refrigerate.
Spray baking dish with nonstick spray. Combine the Worcestershire sauce, onion flakes, paprika and butter in baking dish. Add salmon and turn to coat both sides with seasoning. Sprinkle with salt and blackening seasoning, if desired.
Stir together cottage cheese, dry lime Jell-O, Cool Whip, and pineapple. It is ready to serve immediately.
Cook rice and drain well. Make a syrup, mix pineapple (including juice), sugar and butter in saucepan. Place over heat and bring to a boil and boil 10 minutes, stirring often. Mix with cooked rice and put in a buttered casserole. Bake 45 minutes to 1 hour at 400°.
Preheat oven to moderate (375°). Scald the milk. Add the butter and pour the hot liquid over the bread cubes. Soak about 5 minutes, then add the sugar, eggs, sherry and spices. Add the raisins and citron. Pour the mixture into a buttered baking dish. Set the dish in a pan of hot water and bake until a knife inserted into the center comes out clean or 1 hour.
Place broccoli in well buttered casserole dish. Combine soup and milk. Pour over broccoli. Sprinkle with bread crumbs and cheese. Bake at 350° for 40 to 45 minutes.
Blend eggs, salad oil and sugar first. Combine dry ingredients next. Gradually add grated zucchini and small amounts of sifted ingredients. Continue to blend until mixture is smooth. Last, add chopped pecans and raisins. Bake in 2 greased 9 x 5 x 4-inch pans for 1 hour with oven set at 350°.
Beat egg whites until stiff. Add sugar to eggs. Add baking powder. Break up crackers and add to egg mixture. Add nuts. Put in a greased pie plate. Bake at 325° for 25 minutes. Put Cool Whip or whipped cream on top after pie is cool.
Mix together 1 1/2 cups sugar, eggs and oil. Sift together flour, baking soda and salt and add to sugar mixture. Batter will be very thick. Add fruit cocktail. Mix well. Pour in to a 9 inch x 13 inch x 2 inch pan. Sprinkle with can of coconut. Bake for 30 minutes at 350 degrees.
Sift flour and sugar together. Bring to boil in pot the butter, water and cocoa. Pour over flour and sugar. Add vanilla, baking soda, cinnamon and buttermilk. Mix well. Pour in greased 9 x 13-inch baking pan. Bake 30 minutes at 350°. About 5 minutes before cake is done, make icing to pour over cake as soon as it comes out of oven.
Cut up chicken; place in baking dish. Mix all other ingredients; pour over chicken. Add salt and pepper to taste. Cover; bake at 400° until done.
Mix well; make finger size cookies wrapped around a pecan half. Lay on cookie sheet. Bake at 400° to 425° for 15 minutes. Be sure and shape like a finger. Very good. Makes 85 to 100.
Mix all ingredients well to make filling. Fill egg roll skins; roll tight. Use water to moisten to help keep sealed. Fry in deep fryer at 300° to 325° for 7 to 10 minutes. Makes approximately 25.
Rinse chicken; pat dry. Cut into serving pieces. Peel onions; clean mushrooms. Slice.
Make 3 cups of rice according to directions on box. Saute onions and celery in butter. Add broccoli, cream of chicken, water and cheese. Heat until smooth, pour over rice and mix. Bake at 350 for 30 minutes or until golden brown. Use 9 X 13 dish.
Prepare grill for barbecuing. In a small bowl with fork mash anchovies with the next 5 ingredients until well mixed; set aside. Place steak on grill until desired doneness, turning occasionally. Remove steak to cutting board. With metal spatula, spread top of steak with anchovy butter.
Beat softened cream cheese until smooth. Add all ingredients and stir. (Extra flavor if made ahead of time.) Cut the top off the round bread. Remove and chunk the bread inside, leaving a shell. Pour dip into bread shell; replace round top of bread again. Bake at 250° for 2 hours. After removing bread from oven, place on platter and scatter chunks of bread around. Cube the round bread top after baking.
Mix all ingredients and chill in punch. May top with sherbet. May use Kool-Aid of choice.
Mix all ingredients and bake at 325° about 40 to 45 minutes. This cake may be baked in 1 pound coffee cans or Bundt pan. Good with or without filling.
Stir together flour, soda and salt and set aside. Combine sugar, vanilla, shortening, brown sugar and water. Beat until creamy. Beat in eggs. Add flour. Stir in chocolate chips and nuts. Spread on bottom of 11 x 14-inch pan (use hands). Bake 20 minutes at 375°. Do not overcook.
Choose thick or thin pork chops. Season with salt and place in heavy skillet or baking dish. Arrange thick slices of onions on top of chops. Take raw rice and place on onions and chops. Season with salt and pepper. Over all of this, pour mushroom soup, which has been blended with water. Cover tightly and bake at 300° for 2 hours. Pork chops will be covered with the goodness of rice, onions and mushrooms.
Melt chips for 3 minutes (on reheat in microwave). Make sure they are evenly melted. Pour over noodles and peanuts. Spoon out onto wax paper.
Drain tuna and mix with softened cream cheese and onion. Add salt, pepper and paprika. Form into a ball and roll in the pecans. Chill at least 2 hours. Serve with party crackers.
To insure success, use boiling water and instant milk. Have the butter, sugar and milk measured and at hand. Measure the boiling water into the blender container. Add melted butter, then sugar and powdered milk. Blend once and scrape down the sides of the container. Then blend until completely smooth, about 30 seconds. Pour out and let stand until completely cool and thickened. Use immediately or refrigerate, covered. Yields 1 1/3 cups.
Mix dry ingredients and shortening together. Add milk and stir into mix. Roll out on floured board and cut into shapes. Bake in a 450° oven. Enjoy!
Slice 1 package of cookies and place in bottom of pan. Bake at 350° approximately 5 minutes (until evenly spread on bottom). Beat cream cheese with mixer until smooth. Add sugar gradually. Add 1 egg at a time, beating well after each egg. Add vanilla. Spread cream cheese mixture over partially baked cookies. Slice the other package of cookies and place on top. Bake at 350° for about 20 minutes. Let cool before slicing.
Bring noodles to boil; boil for about 15 minutes. In meantime, mix cheeses together with eggs. Drain noodles. Lay a layer of sauce down on a square cake pan. Layer of ground beef, layer of noodles, then a layer of cheeses. Keep on layering until all ingredients are used. Make sure last is sauce. Sprinkle Parmesan cheese over and let bake 40 to 45 minutes. Really good stuff!!!
Preheat oven to 350°. Cook raisins in water until all water is absorbed. Add applesauce, eggs, oil and remaining ingredients; mix well. Put in 8-inch square pan sprayed with Pam and bake 25 minutes.
Make a roux of shortening and flour; add other ingredients and cook thoroughly. Cool completely before placing in pastry. Roll pastry very thin and cut with a saucer. Fill circle half full of meat mixture. Fold dough over and dampen edges with water. Crimp with a fork to seal. Fry in deep fat or bake if you prefer.
Tenderize chicken breasts and marinate in white wine for 10 minutes. Spread out flour on flat surface. Sprinkle bread crumbs on top evenly. Roll chicken breasts in flour and cover each side. Lay out flat. Mix broccoli, cauliflower and asparagus tips. Spoon mixture onto one chicken breast and cover with another, like a sandwich. Lay flat onto a Pam-sprayed cookie sheet. Bake for 30 minutes at 375°. Remove and cover with shredded cheese and pepper. Place in oven until cheese is melted.
Boil chicken until tender; remove from heat and debone. Mix soups, chilies, sour cream and onion together and heat slightly. Lay out tortillas on counter. Divide chicken into 10 portions, place on tortillas. Add 2 tablespoons soup mixture on top of chicken and roll tortillas. Place in a large casserole dish, pour remainder of soup mix on top. Sprinkle cheese over the entire surface. Heat oven to 350°. Bake for 30 or 35 minutes. Let cool for about 5 minutes. Serve hot.
Put chuck roast in casserole pan. Sprinkle dry onion soup mix on top. Add cream of mushroom soup and water. Add potatoes and carrots. Cover and bake for 3 hours or until roast is tender. Bake at 400° for 15 minutes, then at 350° until done.
Mix all ingredients well. Spread on tortilla shells. Roll up like a nut roll and chill for several hours. When ready to serve, slice into 1/2-inch slices.
In a bowl, mix together 2 cups of the flour and the brown sugar, then cut in butter. Measure out 3/4 cup of the mixture and set aside to use later as the topping. Stir the remaining cup of flour, salt, baking powder, baking soda and nutmeg into the flour, brown sugar, butter mixture remaining in the bowl. Stir in buttermilk and eggs and mix just until blended. Spoon into lightly buttered muffin tins; fill 3/4 full. Sprinkle equal amounts of reserved topping over each muffin. Bake at 350° for 20 to 25 minutes. Yields 15 muffins.
Combine all ingredients; chill in the refrigerator for at least 3 hours. Yields 1 1/2 cups.
Cream shortening and sugar; add molasses and eggs. Sift flour, baking powder and soda. Combine with coconut, nuts and raisins; add to sugar mixture alternately with milk. Drop by tablespoons onto greased baking sheets. Bake at 375° for 10 minutes. Yields 17 dozen cookies or 100 portions (2 cookies each).
Mix sugar and spices in 1 cup of the water and boil until dissolved. Add to pineapple juice, ice tea mix and rest of the water. Keep in fridge for at least 1 day. Shake before using. Garnish with lemon or orange slices. Makes 16 servings.
Trim top and edges of cake. Frost entire cake with frosting. Using wooden toothpick, mark cake into thirds, both horizontally and vertically. Arrange 2 licorice twists over horizontal lines. Cut remaining licorice twists and place into position on vertical lines. Decorate with red candies for the x's and gumdrops for the o's.
Place ingredients in layers in greased casserole dish. Season each layer using 2 teaspoons salt and 1/4 teaspoon pepper. Garnish with green pepper slices. Bake at 350° for 2 hours. Serves 6.
Combine all ingredients and mix well. Spread generous amounts between cooked layers, then finish sides and top of cake. Store in refrigerator.
Preheat oven to 425°. Place butter in several spots on the bottom of an oblong baking pan. Mix Bisquick paprika and salt in a plastic bag; coat chicken with mixture. Place chicken, skin side down, on top of butter in pan. Bake, uncovered, for 35 minutes. Turn over and bake until done, approximately 15 minutes more.
Brown chops in butter.	Combine rest of ingredients and mix in with chops. Simmer 1 1/2 hours at 325° or 1 hour at 350°.
Preheat oven to 350°. Wash spareribs. Place ribs in bottom part of broiler pan, fat side up. Pour water around ribs. Sprinkle ribs with oregano. Cover with aluminum foil and seal tightly. Bake for 1 hour or until tender. Remove ribs from pan and place on broiler rack; put rack on bottom part of pan. Brush ribs with favorite barbecue sauce and place pan of ribs, uncovered, back into oven for 30 more minutes. Baste with barbecue sauce occasionally.
Brown ground beef and onion. Add tomatoes, corn and spices. Pour into casserole. Pour cornbread mix over top. Bake at 350° for 20 to 30 minutes.
Blend all ingredients well. Bake for 15 minutes at 375°. Serve hot with Triscuits crackers.
Pat on ungreased cookie sheet the rolls. Pinch together at seams until smooth. Bake at 350° for 8 to 10 minutes. Beat cream cheese, sour cream, mayonnaise and Ranch dressing with beater until whipped. Chop vegetables. Spread cream cheese mixture over cooled rolls. Sprinkle vegetables over mixture. Press lightly. Sprinkle cheeses over vegetables. Cut into squares. Refrigerate.
Mix all ingredients together. Pour into lightly greased and floured Bundt pan. Bake at 350° for 40 to 50 minutes or until done.
Combine 1 cup water and sugar in a small saucepan; cook over low heat, stirring constantly until sugar dissolves. Remove from heat; cool. Stir in pineapple juice and next 3 ingredients. Cover and chill. Just before serving, stir in carbonated beverage; serve over ice cubes.
Combine sugar, salt, mustard, onions and 2 tablespoons of vinegar. Mix well with electric mixer. When well mixed, add oil slowly; beat constantly. Will be very thick. Add rest of vinegar and lemon juice. Continue to beat. Stir in celery seed and store in refrigerator.
Put tomatoes on to cook until soft. Chop celery and onions and cook with a little water until soft. When tomatoes, celery and onions are soft, put through food mill. Put some of juice in separate bowl to cool. Put rest of juice in canner. When bowl of juice is cooled some, add sugar, salt, flour and butter. Stir until completely mixed and butter melted. Pour into canner with rest of juice. Cook on low until it comes to a boil (this takes about 2 to 3 hours). Then boil for 30 minutes. Then put into hot jars and can. Pints 15 minutes; quarts 30 minutes.
Bake cake according to directions. Break 1/2 cake into bottom of small punch bowl. Prepare pudding mix with milk. Layer 1/2 pudding, 1 can drained pineapple, 2 1/2 bananas and 1 can cherry pie filling over cake. Mix whipped topping and nuts. Spread 1/2 of this over cherry pie filling. Repeat all layers, ending with nut topping mixture. Decorate with cherries. Refrigerate at least 4 hours.
Cream butter and sugar. Add flour, salt, vanilla and eggs; beat well. Add syrup and beat well. Add pecans. Bake at 350° for about 30 minutes.
Combine cheese, flour and seasonings. Dip chicken in combined egg and milk; coat with cheese mixture. Place in greased baking dish. Pour melted margarine over chicken. Bake at 350° for 1 hour.
Cream shortening and wet ingredients together. Mix dry ingredients together, mixing well.	Add walnuts last. Drop by teaspoonfuls on a Teflon pan. Flatten slightly.
In 3-quart saucepan, melt butter and add onion and carrots. Cook until onions are transparent. Add tomatoes, white pepper, basil and sugar. Heat to boiling, reduce heat and simmer 10 minutes. Remove from heat and let cool. Puree in blender until smooth. Return to saucepan and add chicken broth. Salt to taste. Heat only to steaming. Serve with lemon slices and basil leaf as garnish. Serves 4.
Cut biscuits in quarters with scissors. Take sugar and cinnamon, shake together in baggie. Put biscuit pieces in baggie and shake until coated. Layer pieces in greased and floured tube pan. Between each layer, sprinkle a layer of nuts. After layering all pieces and nuts, take butter and brown sugar and melt down. Boil 1 minute. Spoon evenly over top of biscuits. Bake 35 to 40 minutes at 350°. Let cool in pan 10 minutes. Turn onto a plate, upside down.
Combine first 8 ingredients and simmer until thick. Fold the chopped vegetables into the thickened tomato juice. Put in prepared pint jars and lids and process at 10 pounds for 20 minutes.
Melt fat in skillet. Add onion, green pepper and Minute rice. Cook and stir over high heat until browned. Add remaining ingredients. Mix well and bring quickly to a boil. Reduce heat and simmer, uncovered, for 5 minutes. Serves 4.
Beat all together. Bake at 425° for 40 to 45 minutes. Makes 4 pies.
Line 18 (2 3/4-inch) muffin pan wells with paper baking cups or grease bottoms of wells. Set aside.
Season breasts with salt and pepper. Melt butter in skillet or frying pan, brown chicken on both sides. Arrange chicken, onion and mushrooms in baking pan or casserole dish. Mix remaining ingredients together in separate bowl; pour over chicken. Bake in 400° oven for 40 to 50 minutes.
Thaw the orange juice and the lemonade. Mix in the pineapple along with the juice, the frozen strawberries, sliced bananas, water and enough red food coloring for a pretty color. In a large bowl, pour everything in and put in freezer until ready to serve. At its best when served nice and slushy!
Cut squash and apples in 1/2-inch chunks. Arrange in baking dish. Mix remaining ingredients and pour over squash and apples. Cover with foil and bake at 375° until squash is tender, 30 to 40 minutes.
Heat soups and butter together. Butter casserole dish. Pour in rice and herbs. Pour 1/2 soup mix over rice. Top with cubed chicken. Pour remaining soup mix over chicken. Sprinkle with Parmesan cheese. Bake at 300° for 2 hours.
Brown hamburger with onions, garlic salt, salt and pepper to taste. Add cheese soup, tomato paste. water. tomato sauce and seasonings. Mix and simmer for 20 minutes. Place small amount of sauce in pan. Add lasagna noodles (uncooked). Add sauce and mozzarella. Make 3 layers. Top with parmesan cheese. Cover and bake for 1 hour and 15 minutes at 350°. Let stand a few minutes before cutting. Can be made the day before. Keep in refrigerator, then bake for 1 1/2 hours.
Mix all ingredients well. Coat meat half way through broiling or grilling with brush. Or pour over meat in crock-pot or bake as desired.
Flake salmon. Prepare noodles according to package directions. Combine prepared noodles with salmon, mushrooms, cottage cheese, green onion and dill. Spoon into buttered 1 1/2-quart casserole. Bake at 350° for 20 to 25 minutes. Stir before serving. Makes 4 servings.
Mix sugar and cornstarch. Add water and bring to a boil for 3 minutes. Add Jell-O. Cool and add washed and capped, fresh strawberries (I like to halve mine, too). Pour into 2 baked and cooled pie shells.
Sift and add to above. Fill angel food cake pan half full. Sprinkle on filling. Add rest of batter and sprinkle rest of filling on top.
Heat oven to 450°. Grease 13 x 9-inch glass baking dish. Cut off and discard ends from zucchini. Slice each zucchini in half lengthwise, then in half again, forming 12 spears. Combine dry ingredients. In shallow bowl, combine egg and milk. Roll zucchini in corn meal mixture. Dip into egg mixture, then again in corn meal to coat thoroughly. Place in prepared dish. Drizzle with margarine. Bake 15 minutes.
Remove bulk sausage into frying pan. Stir until brown. Don't remove fat from sausage. Take sausage out of pan and put into 2-quart casserole. Put celery, onions and green peppers into pan with the sausage's fat. Cook ingredients until they become transparent, take out of pan and put them into casserole. Add toasted almonds (optional), rice and chicken broth into the casserole, mix all of this real good. Put casserole into oven at 350° for 1 1/2 hours to 2 hours; or until liquid is absorbed into rice. Do not cover casserole.
Beat eggs and sugar. Add meal, milk, vanilla and melted margarine. Cook pie on cookie sheet in a 350° oven about 40 minutes or until lightly browned.
Mix all ingredients together. Save 1/2 cheese and mix with 1/2 cup Ritz cracker crumbs for top. Bake 35 minutes in 350° oven.
Place slightly cooked broccoli in bottom of dish. Add sliced Fri-Chik. Mix soup, lemon juice and Miracle Whip and pour over top. Sprinkle with cheese and then sprinkle buttered bread crumbs. Bake for 30 minutes at 350°.
Chop cabbage in large pieces and place in the bottom of a greased 2-quart baking dish. Brown meat and onion; pour off fat. Stir in rice salt and pepper. Pour meat over cabbage and cover all with soup and water. Bake, covered, in a 350° oven for one hour.
Beat egg and sugar together. Mix flour, salt, baking powder together. Add to egg mixture with apples, nuts and vanilla. Mix well; bake in buttered pie pan at 375°F for 35 minutes. I double recipe and bake in a 9 x 13 inch pan. Serve with whipped cream.
Pat dry the fish. Combine bread crumbs, Parmesan cheese and seasonings. Stir well. Dip fish in butter and roll in crumb mixture. Arrange fish in well-greased 13 x 9-inch baking dish. Bake at 375° about 25 minutes (fish flakes when tested with fork). Yield: 2 fillets equals 1 serving.
Using metal bowl and spoon, stir first 3 ingredients well. Stir water and Borax until dissolved. Add Borax mixture to glue mixture and stir quickly. Will be globby at first and sticks to your spoon. Can use your hand to mix all of it together. Keep mixing until one big glob. Keep in airtight container. Will last up to 6 months.
Cut pepperoni and cheese into small chunks. Mix remaining ingredients together. Roll each loaf of bread into a rectangle. Divide filling in half. Use half on each rectangle. Roll up, jelly roll fashion. Place on cookie sheet, seam side down; bake at 350° until lightly browned, about 25 to 30 minutes. Can be frozen after baked.
In medium bowl with	electric mixer at medium speed cream butter and sugar. Gradually beat in flour until blended. Spread on bottom of a 15 x 10-inch jelly roll pan. Bake in preheated 350° oven	until crust begins to brown around edges. Pour already prepared Lemon Filling over crust. Return to oven and bake 18 to 20 minutes or until the top is brown and set. Place on wire rack. Sprinkle with confectioners sugar. Cool. Cut into squares.
Combine dry ingredients in bowl, mixing well. Add remaining ingredients, beating well. Pour into 2 greased and floured loaf pans. Bake at 375° for 45 minutes to 1 hour.
Mix all ingredients together. Pour into well-greased pan. Bake at 350° until brown, or about 30 minutes.
Mix crumbs, sugar and margarine and press into baking dish. Bake 10 minutes at 350°. Spread coconut over crust. Pour Eagle Brand milk over coconut. Return to oven until lightly browned. Melt chocolate chips and peanut butter. Pour over cookies. Cool and place in fridge. Cut in small pieces. Before putting in fridge, run a knife around outside of cookies. It makes it easier to get out of pans.
Mix pudding and milk. Fold in Cool Whip. In 9 x 13-inch dish, layer graham crackers and pudding mixture, beginning and ending with crackers (3 layers of crackers, two layers of pudding). Refrigerate overnight.
Mix ingredients. Press firmly onto bottom and sides of an ungreased 7 x 11 x 1 1/2-inch pan. Bake at 375° about 15 minutes.
Cube potatoes and set aside. Saute onion and celery in margarine until tender. In blender, combine half the potatoes and the onion/celery mixture with 1/2 cup broth. Blend until smooth. Add remaining broth and blend. Pour into pan; add half and half, remaining potatoes, ham, parsley, salt and pepper. Bring just to boiling; simmer 10 minutes. Ladle into bowls and top with cheese. Serves 6.
Combine all ingredients in a crock-pot. Cover and cook on high for 5 to 6 hours or until meat is very tender. Remove from pot and slice or shred pork. Serve on hamburger buns or wheat buns.
Mix first 3 ingredients together and set aside. Mix next 2 ingredients together. If using frozen berries, drain well or glaze will be runny. Pinch angel food cake into pieces. Pour cream cheese mixture over cake, gently mixing. Add strawberry and glaze mixture. Chill until ready to serve.
Over a big bowl, cut the kernels off the ears of corn. Gently scrape the knife against the cobs to get the milky liquid to drip into bowl. Melt butter and bacon grease over medium heat in large skillet (cast-iron is best). Stir in corn. Simmer 8 to 10 minutes until tender. Stir frequently. If corn seems to be drying out, add a bit of hot water to keep it moist. Makes 4 servings.