HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all the ingredients together. Form into a loaf and place into a lightly greased baking dish. Top with a little more picante sauce and grated cheese. Bake in a preheated 350° oven for 1 hour. Let stand for 5 minutes before serving. Serves 6 to 8.
In a mixing bowl, combine eggs and milk. Sift dry ingredients together and add to milk and eggs. Beat until smooth. Test mixture to see if it flows through a funnel easily. If too thick, add milk. If too thin, add flour. Heat oil. Pour into funnel. Release batter into oil moving the funnel to make a spiral shape. Fry until golden, about 30 minutes. Turn carefully. Cook 1 minute more. Drain on paper towel. Sprinkle with sifted powdered sugar. Makes 4 cakes.
Have all ingredients at room temperature. Cream margarine and cheese thoroughly, then add confectioners sugar, small amount at a time, blending well between additions. Thin to desired consistency with milk. Spread between layers, on top and sides of cake.
Saute onion, celery and garlic in butter. Add soups, milk, chicken and chiles; stir until warm. In 3-quart casserole, put chicken mix and 1/2 chips. Top with remaining chips and cheese. Sprinkle with paprika for color. Bake at 325° (uncovered) for 30 minutes; let stand a few minutes before serving to set. Serves 6.
Mix well and drop onto cookie sheet. Bake at 375° for 8 minutes. Sprinkle sugar on top.
Combine all ingredients real well. Shape into 1-inch ball. Place on ungreased baking sheet. Bake for 12 to 15 minutes at 350°.
Cook chicken in oil until tender. Combine marmalade, onions, vinegar, soy sauce, cornstarch and ginger. Remove chicken from skillet, put in marmalade mixture. Cook and stir until thick and bubbly. Cook 1 more minute. Add grapes, chestnuts and chicken. Heat through. Serve over rice or noodles.
Mix all ingredients in a medium-sized bowl; transfer to casserole. Heat in oven at 350° for 20 minutes. Spread on crackers (super with Triscuits!).
Cream together the butter, white and brown sugar until light and fluffy. Beat in the vanilla and egg.
Combine potatoes, onion, pickles, eggs and celery in large mixing bowl. Blend mayonnaise, mustard and salt. Add to potato mixture until potatoes are well coated. May be served in salad bowl or platter lined with lettuce leaves.
Do not mix the cake mix according to the package. Mix all 6 ingredients together, then add morsels and walnuts. Bake in a tube pan, greased and floured, for 1 hour at 350°. Sprinkle with powdered sugar on top of the cake when finished.
Beat cream cheese and Miracle Whip until blended. Add remaining ingredients. Chill well before serving. Serve with crackers.
Bake a box of brownie mix with walnuts according to directions. Cool. Break into small pieces. Make a small package of chocolate instant pudding. Use a glass trifle bowl. Layer chocolate pudding, brownies and a 12 ounce lite Cool Whip| two times. Sprinkle brownie crumbs on top.
Brown ground beef. Put noodles in boiler and bring to boil, then reduce heat to low after approximately 5 minutes. When ground beef is browned, drain grease. Then add tomato sauce, packet of spaghetti sauce mix, dash of garlic salt, dash of salt and pepper (to desired taste) and small chopped onion. Simmer on low 5 to 10 minutes on stove top.
Preheat oven to 400°. Mix ingredients; bake in 9 x 13-inch pan for 1 hour. Stir twice while cooking.
Mix sugar, cream cheese and then sour cream until smooth. Add all other ingredients, mixing well.
Brown chops lightly on both sides. Place in a casserole dish. In layers, cover each chop with cooked rice, tomato and onion slices or canned tomatoes, soup and water. Lightly salt and pepper each layer. Cover casserole and bake at 400° for about 1 hour, depending on size of chops.
Combine first 3 ingredients in saucepan. Cook over medium heat, stirring constantly, until melted and smooth. Remove from heat. Blend in powdered sugar. Set saucepan in bowl of ice water. Beat at medium speed with electric mixer until frosting holds its shape. Yields 3 cups.
Layer 9 x 13 inch baking dish with crackers. Mix pudding with milk and add Cool Whip. Spread over crackers. Cover with another layer of graham crackers. Melt frosting in microwave for 1 minute and pour over top.
Drain gooseberries, saving juice. Mix sugar and berries; place over low heat just to melt sugar. Add enough cold water to the gooseberry juice to make 2 cups. Bring to a boil and pour over gelatin. Stir until jello is dissolved. Add 1 1/2 cups cold water. Let set for a while and then add the banana and gooseberries.
If using fresh onions, parboil for 10 minutes; drain and place in au gratin dish. Melt butter or margarine; stir in flour and mix until smooth. Stir in milk, salt and pepper. Stir constantly. Cook until thick; remove from heat and add grated cheese. Stir until cheese is melted. Pour over onions. Bake in a 350° oven for 45 minutes or until lightly brown and bubbly.
Separate dough into triangles. Press	each to enlarge slightly. Spread butter on each triangle.	Place equal amount of chocolate on shortest side of each triangle. Roll up, starting at shortest side.	Place rolls point side down on ungreased baking sheet; curve into crescent shape.	Brush each roll with beaten egg; sprinkle each with almonds.	Bake 11 to 13 minutes or until golden brown. Let them cool for a while. Sprinkle with powdered sugar and serve. Bake in 375° oven.
Mix meat with egg, crumbs, seasoning and half of the onion soup mix. Make patties and fry until brown on both sides. Remove when brown. Add the flour to frypan and stir until it browns lightly. Put in remaining onion soup mix and mushrooms; cook 5 minutes. Put meat back in gravy and cover. Cook another 5 or 10 minutes. Serves 4.
Cut pork and beef into hunks. Cook with chicken breast in a large container. Cover well with water. When tender, let cool and skim off grease. Cook onions and potatoes together. Use liquid from the meat. Cook tomatoes a few minutes and mash. Tear meat into small pieces. Mix meat, potatoes, onions and tomatoes. Make sure there is enough liquid. Add hot sauce and 1 tablespoon "Moore" sauce. Simmer on low 1 hour.
Scald milk. Add sugar, beaten eggs and vanilla. Add bread. Sprinkle with sugar and cinnamon on top. Bake in pan of water at 350° for 30 minutes.
Heat oven to 350°. Line twelve medium muffin cups with paper baking cups or spray bottoms only with cooking spray. Combine flour, oats, chocolate chips, baking powder, baking soda and salt in a large bowl; mix well. In medium bowl, combine buttermilk, honey, oil and egg; blend well. Add to dry ingredients all at once. Stir just until moistened. Do not overmix. Fill muffin cups almost full. Sprinkle with streusel, patting gently. Bake 20-22 minutes or until light golden brown. Cool muffins in pan on wire rack 5 minutes. Remove from pan. Serve warm.
Mix all ingredients, except chicken. Pour into large glass baking dish. Place raw chicken pieces on top, bone side down. Salt and pepper to taste. Add a little paprika. Cover with foil and bake at 350° for 1 hour, then at 325° for 1/2 hour.
Place cubed bread in 9 x 13-inch baking dish which has been greased. Layer browned sausage over bread; sprinkle the cheese and mushrooms over top. Combine the beaten eggs, dry mustard and 2 1/2 cups milk. Pour over ingredients in pan. Cover and refrigerate at least 3 hours or overnight. When ready to bake, combine the soup and remaining 1/2 cup milk. Pour over all. Bake in preheated 300° oven for 1 1/2 hours. Serves 12.
Mix and jell the Jell-O, hot water, orange juice, oranges and pineapple. Cook pineapple juice, egg and sugar until thick. Fold in Cool Whip and pour on top of Jell-O. Let set 1 hour before serving.
Saute celery and onion in butter until tender. Add broccoli and rice. Melt cheese on top of stove in a saucepan. Add soup to cheese. Place broccoli mixture in a casserole dish. Pour cheese and soup mixture over top. Then top with stuffing mix. Bake at 350° for 30 minutes.
Cook noodles in boiling salted water until tender. Drain well. While noodles are cooking, melt butter in frying pan over high heat until lightly browned. Add 1/2 cup of the cream and boil until slightly thickened. Reduce heat to medium. Add noodles and gently mix. Then add half the cheese and 1/2 cup remaining cream. Lift and mix pasta. Repeat with remaining cheese and cream. Season with salt and pepper to taste. Serve immediately.
Mix crabmeat, salt, pepper, mayonnaise and put in individual shells. Sprinkle top with bread crumbs, paprika and a dab of butter (or margarine) on top. Bake at 350° for 25 minutes.
Combine egg whites, yolks, milk, salt and pepper in medium bowl. Spray nonstick pan with olive oil Pam; heat on low. Add egg mixture; scramble lightly until set. Serve with green chili sauce and salsa with flour tortillas.
Preheat oven to 375°. Spray muffin tins with Pam. In medium bowl, combine dry ingredients. With pastry blender, cut in butter until mixture resembles coarse crumbs. In small bowl, combine milk, egg and vanilla. Add to dry ingredients all at once, stirring just until moistened. Fold in blueberries and spoon into muffin pans. Bake 30 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Makes 6 large or 12 small muffins.
Mix together first 3 ingredients. Add nuts, oranges and pineapple. Put in pie crust and let stay in refrigerator awhile before serving. Makes 2 pies.
Mix together. Vary to your taste. May be stored in refrigerator 6 weeks. Great on chicken, pork, etc.
Put on water to boil for spaghetti while you heat one tablespoon oil on medium heat. Cube Spam into 1/2-inch chunks. Place in oil, stirring constantly until warm and browned. Heat broth. Drain noodles. Place into four bowls. Top with Spam and chopped green onions. Divide and pour broth over noodles in bowls. Season to taste with Worcestershire sauce and serve.
Combine flour, baking powder and salt. Stir. Beat 3 egg yolks in large bowl at high speed for 1 minute, gradually adding 3/4 cup sugar until egg yolks are thick and pale (about 5 minutes). Add vanilla and water, beating at low speed. Add flour mixture to egg mixture until well blended. Beat 5 egg whites at high speed until foamy, gradually adding remaining 1/4 cup sugar, one tablespoon at a time. Beat until stiff peaks are formed. Gently fold 1/4 of the egg white mixture into the batter, then fold in the remainder. Pour batter into ungreased 10-inch tube pan. Bake at 350° for 35 minutes. Invert pan and cool for 45 minutes, then remove cake from tube pan. Makes 10 servings.
Mash bananas and mix all ingredients together. Bake in 2 loaf pans at 325° for 1 1/2 hours. Makes 2 loaves.
Mix water and sugar in a pan; bring to a boil. Cool. Mix a small amount of pineapple and orange juice with the banana in a blender until smooth. Add the rest of the juices and blend until smooth. Add juice mixture to water and sugar mixture. Freeze in ice cube trays. One half hour before serving, set out and pour ginger ale on top.
Prepare 1 package of Jell-O according to package directions. Add pineapple and pecans. Pour into greased 9 x 13-inch pan. Congeal.
Pour pork and beans into medium size casserole dish. Put bean and bacon soup into colander and wash with hot water. Combine the two beans in dish and mix in other ingredients. Lay bacon strips on top of mixture. Cover and bake at 375° for 1 hour. Makes 6 servings.
Blanch almonds in oleo. Add bread crumbs and brown. Combine other ingredients and pour into buttered baking dish. Cover with almonds and crumbs. Bake at 350° for 30 minutes.
Cut okra and potatoes as for frying. Cut onion up and mix to okra and potatoes;	meal all and fry. Salt to taste.
Combine in a blender with a few ice cubes. Blend briefly. Serves 4.
Boil the fryer (reserve stock). Remove meat from bone and cut into small pieces. Combine liquids and stir in chicken, chiles and salt. Cut tortillas in half. Dip into hot shortening a few seconds. Put a layer of tortillas in bottom of casserole dish, 9 x 13-inch. Spoon on a layer of chicken mixture. Sprinkle with cheese and onion. Repeat until all is used. Bake at 350° until bubbling, 30 minutes. Serves 8 to 10.
Mix all together. Put in oven for 3 hours at 350°. Serve over rice or noodles.
Cream margarine and sugar. Beat eggs and add to sugar mixture. Add vanilla, flour, syrup and nuts. Pour into sheet cake pan. Bake at 350° for 25 minutes.
Steam the vegetables, then cook chicken (boil). Chop celery and onions, then after chicken is cooked, take bones out. Mix all ingredients and put in pie shell. Bake pie at 350° until crust is brown (about 30 minutes or so).
Melt stick of butter in a saucepan; add onion, pepper, garlic and parsley flakes. Simmer until onions are clear; add tomato sauce, 1/2 can of water and meat. Cover and simmer for 30 minutes or until meat is done. Serve over rice.
In a large saucepan, cook cauliflower and broccoli according to package directions. Drain; remove vegetables from pan. In the same pan, combine corn, soup, cheese, mushrooms, onion and herb. Cook and stir until bubbly. Stir in cauliflower and broccoli. Transfer mixture to a 2-quart casserole. Melt margarine; combine with crumbs. Sprinkle crumbs on top of vegetable mixture. Bake in a 375° oven for 12 to 15 minutes or until bubbly and crumbs are browned. Serves 10 to 12.
In medium bowl, combine Knox gelatin and Jello, Add boiling water and stir until Jello is dissolved. Pour into oblong pan and chill until firm. Cut into squares.
Mix all ingredients. Marinate chicken wings at least 1 hour. Arrange wings on a shallow baking dish. Bake at 325° for 45 minutes to 1 hour, basting 2 or 3 times.
Brown onions in little fat. Add catsup, water, brown sugar and mustard. Simmer 5 minutes. Put sauerkraut in a 2-quart baking dish. Slice franks into inch pieces and arrange them on top of the kraut. Pour sauce over all. Bake at 375° for 30 minutes.
Crush cookies (including icing centers) in food processor or blender until mixture resembles dirt. Set aside.
Mix together and store. Put 2 heaping tablespoons in mug and add boiling water. May use more or less of powdered mixture.
Cream the cheese, vanilla, sugar and nuts. Then pour into prepared crust (dust crust lightly with egg white; bake at 350° for 3 minutes.) Bake for 10 to 12 minutes, until lightly brown. Let cool. Add cherries; let cool in refrigerator. Top with Cool Whip and serve!
Cream shortening, sugar and vanilla until fluffy. Add eggs and milk; mix well. Sift dry ingredients and add gradually. Add pecans, dates and cherries. Make balls about the size of a walnut and roll in crushed corn flakes. Lay balls on a cookie sheet. Pat slightly with hand. Bake on a greased cookie sheet in a 350° oven for 15 minutes.
Rinse hen in tepid water. Pat dry and shake with flour in plastic bag. Place hen halves, skin side up, in shallow nonstick baking dish and bake in a 450° oven until skin is golden and fat is melted (10 minutes or more). Pour off and discard melted fat from pan. Lower oven heat to 300°. Arrange apricots under and around hen halves. Combine remaining ingredients. Pour over and around hen. Cover with aluminum foil. Bake about 50 minutes or until hen is very tender. Remove foil. Raise heat to 375°. Continue to bake until skin is crispy and liquid has evaporated into a thick sauce. Place hen halves on serving plates and glaze with apricot sauce. Plan to double recipe as this freezes nicely. Nice for company. Can be prepared ahead of time.
Scald milk. Add the sugar and salt to the milk; stir until both are thoroughly dissolved. Add the cream. Stir in the vanilla. Cool. Turn into freezer. Makes 2 quarts. Add your favorite flavorings, such as: bananas for banana ice cream or maraschino cherries (chopped up with the juice) for cherry flavoring.
Mix cake according to directions. Bake in 9 x 13-inch pan. While cake is still hot, after taken from oven, poke holes with wooden spoon handle all over cake. Drizzle sweetened condensed milk and caramel ice cream topping over top of cake. Let cool. Frost with Cool Whip and top with crushed Heath bars. Refrigerate.
Mix all ingredients together. Place on top of stove and melt together. Grease pan and pour in. Place in oven at 350° for 30 minutes.
Mix and marinate meat overnight. Bake on a rack at 350° for 25 minutes each side.
Take the broth from roast and add thickening for gravy. May add 1/2 teaspoon or less of instant coffee for coloring. When ready to eat, put rice on plate first. Add beef and gravy. Salt and pepper to taste.
Sift dry ingredients together. Pour oil and milk into cup without stirring. Pour all at once into flour. Stir with a fork. Pat out on sheet of waxed paper. Cut with a cutter. Bake at 475° for 10 to 12 minutes.
Slice cookie dough 1/4 inch thick. Arrange slices close together in pizza pan. Bake at 350° for 10 to 12 minutes or until light brown. Cool completely. Beat cream cheese, vanilla and sugar in mixer bowl until smooth. Spread over cookie layer. Layer pie filling, pineapple and bananas over creamed layer. Chill until serving time. Yield: 12 servings.
Cream sugar and shortening. Beat in eggs and molasses. Sift flour with soda and spices. Add to creamed mixture. Chill in refrigerator. Roll into nut size balls and roll in granulated sugar. Place 2 inches apart on greased cookie sheet. Bake at 350° for 10 to 12 minutes. Stores well in airtight container. Makes 12 dozen cookies.
Brown meat; drain. Add flour; mix thoroughly. Add Ro-Tel tomatoes and water; cook for 10 minutes, or until thickens. Layer chips on cookie sheet; pour meat sauce on top. Grate cheese on top of meat sauce. Bake at 350° until cheese melts. Delicious!
Mix eggs with oil and sugar. Add dry ingredients a little at a time. Add zucchini, nuts and raisins. Grease 2 loaf pans. Bake 1 hour at 350°.
Soften cream cheese; mix with marshmallow cream and a few drops of food coloring. Refrigerate or keep cool. Dip with fruit.
Melt Jell-O in hot water. Then add crushed pineapple and cranberry sauce. Stir until mixture is evenly distributed. Refrigerate until firm.
Mix flour, sugar, margarine and salt in large bowl. Add eggs, one at a time, and beat with mixer. Add chocolate syrup and nuts. Pour into cookie sheet with sides. Bake in preheated oven at 375° for 20 to 30 minutes.
Combine first 6 ingredients and beat for 5 minutes. Pour into greased jelly roll pan and bake at 350° for 20 to 25 minutes. Combine last four ingredients and spread over cooled cake. Serves 12 to 15.
In mixer bowl, cream together sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each addition.
Cream Crisco and sugar. Add egg yolks, one at a time, beating well after each addition. Add vanilla. Add sifted dry ingredients alternately with milk. Beat egg whites and fold into first mixture. Bake in 3 pans at 350°.
Between two sheets of plastic wrap, flatten 2 boneless skinless chicken breasts to double their size. Season chicken with a pinch of salt, pepper and dried basil. Dust chicken with flour, patting firmly on both sides.
Put altogether in a pan and cook for 2 hours at 350° in the oven.
In pan, cook ground meat until well browned. Cook the spaghetti according to package directions. Add tomato sauce, paste, water, stewed tomatoes, garlic powder, oregano, sugar, salt and pepper to taste to ground meat. Cover and cook 1 hour. Drain spaghetti. Leave in pan. Put spaghetti in dishes. Pour sauce over spaghetti.
Melt shortening. Saute meat and vegetables until lightly brown. Add other ingredients. Bring to a boil. Turn to simmer for about 20 minutes or until noodles are done. Serve with French bread and tossed green salad.
Mix in food processor the cottage cheese, sour cream and taco seasoning mix. Spread on small cookie sheet or similar tray. Select vegies you like and chop very fine. Put on top of dip in rows about 2 inches wide. Also, make a row or 2 of Mozzarella. Serve with tortilla or corn chips for dipping.
Combine sugar, margarine and milk in heavy 2 1/2-quart saucepan; bring to full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat or until candy thermometer reaches 234°, stirring constantly to prevent scorching. Remove from heat; stir in chips until melted. Add Marshmallow Creme, nuts and vanilla; beat until well blended. Pour into greased 9 x 13-inch pan. Cool at room temperature; cut into squares. Makes approximately 3 pounds (20 servings).
Melt butter; add brown sugar. Heat until boiling, stirring constantly, 10 to 12 minutes. Grease pan. Sprinkle with nuts. Pour hot mixture over nuts in thin sheets. When set, but still warm, break chocolate bars over mixture and let melt. When cold, break into pieces.
Brown and season chops. Place in casserole dish and cover with mushroom soup. Pour milk to cover. Top with cornflakes or bran flakes. Bake at 325° to 350° until meat is tender to prick of a fork, 45 minutes to 1 hour. The milk seems to have a tenderizing effect.
Cream shortening well. Add sugar and vanilla; beat for 1 minute. Add eggs, one at a time, beating well after each addition. Sift flour, baking powder and salt together. Add flour and milk alternately. Beat on high speed for 1 minute. Bake at 350° in pound cake pan or in layer pans until comes from edge of pan.
Put first 5 ingredients in large container. In saucepan, combine the oleo, celery salt, onion powder, garlic powder, Worcestershire sauce and liquid smoke and bring to boil. Pour over cereals and mix easily, but well. Place mixture in baking pans not over two layers deep; bake at 275° for 2 hours, stirring every 15 minutes. Cool and store in cans.
Combine 1/4 cup Crisco, butterscotch chips, peanut butter and milk in top of double boiler over hot water. Stir occasionally until mixture is melted and smooth.
Combine first 6 ingredients together and pour into a greased 9 x 13 x 2-inch baking dish. Combine cornflakes and margarine; mix well. Sprinkle on top. Bake at 350° for 45 minutes.
Melt butter in baking pan. In bowl, cream sugar, milk, flour and fruit juice. Pour over butter (do not stir). Drop fruit on top of mixture (do not mix). Bake at 350° for 30 to 45 minutes, or until golden brown. Top with vanilla ice cream. Enjoy.
Sprinkle yeast on lukewarm water. Add other ingredients in order given. Beat until well blended. Dough may be rolled out immediately or stored in a Tupperware bowl in refrigerator for up to 3 days. This recipe makes great cinnamon or dinner rolls. Allow to rise 1 1/2 hours before baking in a 350° oven.
Chop onion, pepper and pimiento. Add corn and other ingredients; place in greased baking dish. Bake at 350° for 1 hour or until when you shake it, it is almost firm.
Combine sugar, butter and milk in pan. Cook to soft ball stage. Remove from heat and add peanut butter and Marshmallow Creme. Beat just until stiff, pour quickly into 6 x 8-inch pan. Do not overbeat.
Mix together and pour into 2 small or 1 large pie shell. Bake at 325° about 30 minutes, until golden brown.
Cook pasta in boiling water for 4 minutes. Add Brussels sprouts and carrots; cook an additional 9 to 11 minutes or until pasta and vegetables are of desired doneness. Drain; return to pot. Keep covered.
Mix ingredients. Pour into a greased 1 1/2-quart ring mold. Set in pan of hot water 1-inch deep. Bake at 350° for 40 to 45 minutes. Serves 8 to 10. Fill center with cooked peas and sauteed mushrooms. Serve with egg sauce.
Mix tuna, egg, crackers, salt and pepper. Make into small patties. Fry in hot grease until slightly browned. Good served with hush puppies and tartar sauce.
Slice and cook carrots in salted water. When tender, drain and cool. Arrange in layers with sliced pepper and onion. Cover with sauce and marinate overnight in covered dish in refrigerator.
Mix all ingredients together in saucepan; cook over medium heat, stirring constantly, until mixture gathers on the stirring spoon and forms dough. This will take about 6 minutes. Dump onto waxed paper until cool enough to handle and knead to form a pliable mass. Store in covered container or plastic bag. Food coloring may be added to make colored play dough. Makes 2 pounds.
With a pastry cutter, blend flour and margarine. Add chopped nuts and pat into an 8 x 12-inch pan. Bake at 350° for 20 minutes. Cool.
*To make sour milk: Take 1/4 cup of vinegar, then fill cup to 2/3 more with milk.