HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil chicken and remove from bone; cut into bite size pieces. Blend cream cheese with milk. Cook noodles and drain. Mix all ingredients except seasoned stuffing mix which is to be sprinkled over top. Bake, covered, for 45 minutes at 350°. Makes 2 or 3 casseroles. May be frozen, cooked or uncooked.
Mix buttermilk, 2/3 of the sugar, salt, pineapple and vanilla. Freeze until half frozen. Beat well. Beat the egg white until stiff; add remaining sugar. Fold into the pineapple mixture and return to freezer and freeze until ready to eat.
Roll out 1 dough onto cookie sheet. Mix Ricotta cheese, egg, spices and garlic. Spread over bottom crust. Sprinkle the three types of shredded cheese over this. Top with the rest of the dough, sealing the edges. Bake until golden brown, 20 to 30 minutes, at 350°. Serve plain or with spaghetti sauce and meat.
Combine all ingredients; pack firmly into a loaf pan. Bake at 350° for 1 to 1 1/4 hours. Let stand 5 minutes before serving. Yield: 6 servings.
Cut steak into equal portions. Mix together flour, mustard, salt and pepper. Coat steak with this flour mixture. Brown steak in half of the butter and oil. Put steak in crock-pot. Heat remaining butter and oil and saute onion, carrots and celery, until onion is transparent. Add tomatoes, Worcestershire sauce and brown sugar. Cook for three minutes. Pour veggies over meat with oil liquid and cook for 6 to 8 hours on low setting.
Cream sugar and butter together. Add eggs one at a time. Mix well. Alternate flour and milk. Add flavorings. Mix well. Grease and flour tube pan. Bake at 350° for 1 hour.
Soften yeast in lukewarm water. Combine milk, shortening, sugar and salt. Cool to lukewarm. Add softened yeast and egg. Gradually stir in flour to form soft dough. Beat vigorously. Cover and let rise in warm place until double in bulk, about 2 hours.
Bring to a boil the sugar, margarine and evaporated milk. Cook over medium heat to soft ball stage (238°) for about 5 minutes. Remove from heat. Add peanut butter, stirring well, then add nuts, vanilla and marshmallow cream, beating until smooth. Pour into a buttered pan. Cut into squares when cool.
Saute onion and green pepper in butter; add soup, milk, mushrooms, pimiento and basil. Place half the noodles in greased 13 x 9 x 2-inch baking dish. Cover with half each of mushroom sauce, cottage cheese, chicken and cheese. Repeat layers. Bake at 350° about 45 minutes.
Combine first 6 ingredients. Chill and pour over ring mold in punch bowl. Just before serving, float sherbet. Makes 7 gallons. Serves 100.
Preheat oven to 425°. Mix dry ingredients in large bowl. Mix all other ingredients in a blender. Combine with dry ingredients and stir just to mix.
Cream together cream cheese, sugar and Cool Whip. Set aside. Mix strawberries, pineapple and nuts. Spoon into creamed mixture, then fold in either the bananas or peaches. Put in 9 x 13-inch pan or two smaller dishes. Freeze.
Melt over hot water the butterscotch morsels. Place noodles and peanuts in a bowl. Add melted butterscotch and stir until well blended. Drop by teaspoon onto wax paper. Chill until firm. Makes about 4 dozen.
Melt chocolate chips in double boiler. When melted, add sweetened condensed milk and nuts. Stir until smooth; set aside to cool. Mix together in bowl the margarine, sugar, eggs and vanilla; stir until smooth. Add flour and baking powder. You may need to add more flour if dough is too sticky. Separate into fourths. Shape into rectangle, then roll 1/4-inch thick. Cover with chocolate filling and roll up. Bake at 400° for 18 to 20 minutes. Enjoy!
Crush wafers; mix with milk and syrup. Let warm to room temperature. In a separate bowl, mix fruits and nuts. Mix well with wafers. Pack tightly in a buttered pan that can be put in oven. Put into refrigerator overnight. Next day, preheat oven to 400° for 15 minutes. Then turn oven off and place cake in oven about 15 minutes. Run knife around edge of pan and turn cake out onto double layer of foil. Wrap and keep in refrigerator.
Put all ingredients in crock-pot. Cover and cook on low for 12 to 24 hours or high 4 to 6 hours.
Mix all together and drop by teaspoonful on greased cookie sheet. Bake at 325° for 10 minutes.
Butter sides of casserole dish. Pour vegetable mixture into dish. Mix 1 cup cracker crumbs with 3/4 cup butter. Sprinkle over mixture and bake at 350° for 20 to 25 minutes.
Sift dry ingredients. Add butter. Chop flour and butter until it looks like cornmeal. Beat sour cream, egg and milk; fold into dry ingredients. Mix well. Add raisins. Bake 50 minutes at 350°. Makes 1 loaf.
Blend in blender until smooth. Pour into container and refrigerate. It thickens as it cools. Makes 1 1/2 cups milk (equal to 14 ounce can). Use in any recipe calling for condensed milk.
Mix dry ingredients in a big bowl. Add liquids and eggs. Refrigerate overnight; bake for 15 to 18 minutes at 400°. Can be made up a few at a time. Will last up to 6 weeks in refrigerator. (Makes a big batch; you may want to cut in half.)
Mix cheese and butter well. Add flour; mix until it stays in a ball. Let stand until well chilled in refrigerator. Roll out thin; cut into 2-inch squares. Fill with dots of jam. Fold in 2 corners to make crescents. Bake at 350° for 10 minutes. Can be frozen raw or baked until needed. Makes about 6 dozen cookies.
Peel and quarter potatoes and place in casserole dish. Sprinkle generously with seasoned salt. Cut up oleo over potatoes. Bake in 350° oven for approximately 1 hour. Potatoes may need to be turned after 45 minutes. Do not cover.
Saute zucchini and onion in butter in large saucepan until tender, 20 minutes. Stir in next four seasonings and remove from heat. Stir together eggs and cheese in large bowl and add vegetable mixture.
Boil potatoes until done in your usual manner. Drain, then mash potatoes.
Mix cheese, sugar and margarine and beat until creamy. Add vanilla and sour	cream.	Blend.	Add flour and blend together. Pour batter into greased Bundt pan. Do not preheat oven. Bake at 300° for 1 hour and 30 minutes.
For each serving, place 4 squares of a chocolate bar and 1 marshmallow on a graham crackers. Microwave on High power 15 to 20 seconds or until marshmallow puffs. Top with second graham cracker. Eat like a sandwich!
Combine broccoli, onion, bacon and raisins. Set aside. Combine sugar, mayonnaise and vinegar to make a dressing. Pour over and mix into broccoli mixture.
Cream butter and sugar. Gradually stir in flour until well blended. Pat in bottom of ungreased 13 x 9-inch baking pan. Bake at 235° for 15 minutes.
Cut extra potatoes up and cook. Drain and add to soup. Melt margarine first and start cooking on high, then turn on low and stir often.
Mix sugar, butter, egg, vanilla and extract. Stir in remaining ingredients. Cover and refrigerate 3 hours. Roll dough on floured board. Cut into assorted shapes. Place on ungreased cookie sheet. Bake at 350° until light brown 7 to 8 minutes.
Soak for 24 hours. Slice cucumbers, lime and water. Wash in cold water several times. Soak 3 hours in clear cold water.
Drain strawberries. Add Eagle Brand milk and lemon juice; mix well. Fold in Cool Whip. Pour into pie shells. Chill until firm. You can substitute strawberries with 1 can crushed pineapple (drained) and 1 cup chopped pecans. Makes 2 pies. Freezes well.
Fill quart jar with cucumbers. Add the pickle spice, salt, alum and vinegar. Fill jar the rest of the way with hot water and seal. After 8 weeks, put 1 cup sugar per jar.
Cook peppers and onions in part of the margarine with sugar until tender. Add drained tomatoes. Line bottom of baking dish with saltine crackers. Place tomato mixture on saltines, alternating layers. Top with shredded cheese, then cover well with crushed buttered saltines. Bake at 350° until top lightly browns.
Mix butter. Add cocoa and mix well. Add rest of ingredients in order given. Stir (do not beat). Bake in a 13 x 9-inch pan at 350° for 30 to 40 minutes. Do not remove from pan.
Sprinkle chops with salt and pepper on both sides. Add wine, water and bouillon cube. Simmer 1/2 hour, covered.
Combine salad dressing, garlic, dill and salt; mix well. Add remaining ingredients and mix lightly. Chill several hours or overnight.
Mix the cream cheese and mayonnaise until well blended. Stir in remaining ingredients. Chill. Serve with fresh vegetables. Makes 2 cups.
Mix ingredients together. Spoon into greased muffins and bake at 200°C for 20 minutes.
In a large bowl, combine flour, 1 teaspoon salt and pepper. Add chuck to coat; set aside. Heat 1/2 cup oil in 4-quart Dutch oven. Saute onion and garlic until tender; remove from pan. Heat remaining oil and add chuck. Brown well on all sides. Return onion and garlic to pan, along with beer, soy sauce, Worcestershire, steak sauce, bay leaves and thyme. Mix well. Bring mixture to boiling. Reduce heat and simmer, covered, 2 hours or until meat is tender.
Coarsely shred beet greens to measure 2 cups; set aside. Leave root and 1-inch of stem on 2 beets, reserving remaining beets for another time. Scrub with a brush and set aside. Place beets in a small saucepan and add water to cover and bring to a boil. Cover, reduce heat and simmer 20 minutes or until tender. Drain and let cool. Trim off beet stems and roots and rub off skins. Cut each beet into 8 wedges. Set aside.
To cake mix, add eggs. Bake in 4 layers. Mix and spread next 3 ingredients between layers. Reserve 1/3 of filling for icing. To this add Cool Whip. Mix together and cover top and sides of cake. Cover and store in refrigerator for 3 days before cutting.
Dissolve yeast in warm water in large mixer bowl. Add sugar, salt, egg, shortening and 1 cup of the flour. (If using self-rising flour, omit salt.) Beat until smooth. Stir in remaining flour; continue stirring until smooth. Scrape batter from side of bowl. Cover; let rise in warm place until double, about 30 minutes. Stir down batter. Spoon into 12 greased muffin cups, filling each about 1/2 full. Let rise until batter reaches tops of cups, 20 to 30 minutes. Heat oven to 400°. Bake 15 minutes.
Combine all ingredients and mix. Let stand overnight. Before serving, add bananas and grapes.
Sift all dry ingredients together. Add nuts and raisins. Mix well. Melt butter. Add with egg to dry ingredients and add applesauce. Beat well. Pour into greased tube cake pan. Bake 45 minutes at 350°.
Place sugars, butter, eggs and vanilla in bowl. Beat on medium for 30 seconds. Stop and scrape bowl. Beat on high for 30 more seconds.
In a lightly greased 2-quart casserole, layer half of the ingredients listed. Repeat with other half. If desired, salt and pepper to taste between layers. Bake at 350° for 30 minutes. Serves 4 to 6.
Cut unpeeled eggplant into cubes and steam until tender; drain. Put in mixing bowl and add all ingredients, except flour. Sprinkle your hands with flour and shape mixture into patties. Fry in hot oil. Serve hot.
Beat cream cheese until smooth; blend in sugar, milk and extract. Fold in whipped topping and coconut. Makes about 4 cups, enough to frost 9 x 13-inch or two 8-inch cakes. Store frosting in refrigerator.
Peel onion. Cut in thin slices and separate into rings. Beat remaining ingredients until smooth. Dip each ring into batter and drop into hot grease. Fry about 3 minutes or until golden brown, turning once. Drain.
Mix chopped dates and hot water; set aside to cool. Cream together margarine and sugar. Add eggs; beat until fluffy. Sift together flour, salt and soda. Add to creamed mixture alternately with date mixture. Mix well after each addition. Stir in vanilla and 1/2 cup chips. Spread batter in greased 13 x 9 x 2-inch baking pan. Top with rest of chocolate chips and nuts. Bake in 350° oven for 35 minutes.
Cream shortening and powdered sugar. Add vanilla, flour, nuts and salt. Work together with hands. Form into 1 inch balls. Flatten balls slightly. Bake at 350° for 15 minutes. Roll in powdered sugar.
Mix all together and place in a 10-inch pie dish, greased with butter. Bake at 350° for 40 to 45 minutes. In 40 minutes, check. If pie is brown on top, pie is done.
Divide biscuits in half to make 20 rounds. Quarter apple, then cut quarters into five bite-size pieces (to make 20 pieces of apples). Put a piece of apple into each round and arrange "dumplings" in a baking dish. Bring water, butter and sugar to a boil and pour over dumplings. Sprinkle with cinnamon and bake at 350° for 25 minutes.
Drain vegetables and combine first 6 ingredients. Mix with next 5. Heat to boiling and refrigerate overnight.
Fry onion and ground beef in skillet and brown slightly. Add rest of ingredients in layers. Heat on top of stove until it steams, then place in 350° oven for approximately 1 hour. Dip spoon straight down to the bottom so as to serve in layers. Serves 8 to 10.
Heat oven to 425°. Prepare pastry. Sprinkle bacon, cheese and onion in pastry-lined pie pan. Beat eggs slightly; beat in remaining ingredients. Pour cream mixture into pie pan. Bake 15 minutes. Reduce oven temperature to 300° and bake 30 minutes longer or until knife inserted 1-inch from edge comes out clean. Let stand 10 minutes before serving. Makes 6 main dish servings; 8 appetizer servings.
Brown onion and meat. Season and add corn. Stir. Cover and simmer while potatoes cook. Boil potatoes for creaming. Drain. Add butter and milk, then cream. Drain meat mixture and put in casserole dish. Cover with the mashed potatoes and sprinkle with Cheddar cheese. Place under broiler just long enough for cheese to melt. (May also use instant potatoes.)
Drain pineapple, saving juice. Mix all ingredients except crackers and margarine. Pour into a 1-quart buttered casserole. Mix crackers with melted margarine. Put on top of casserole. Bake at 350° for 20 to 30 minutes.
Mix together dry ingredients; add eggs, milk, oil and vanilla. Beat 2 minutes at medium speed. Remove from mixer; stir in boiling water. Pour into baking pan, greased and floured. Bake at 350°.
Boil chicken until done. Separate chicken from broth and set aside to cool. Add all ingredients except noodles to broth until tender. Debone chicken; cut into small pieces and add to mixture. Add noodles and cook until tender. Set aside five minutes and serve.
Chop fine cucumbers, onions, dill, parsley and pickles. Add to mix, buttermilk, yogurt and dash of Tabasco. Garnish with shrimp.
Cook chicken breasts; add mayonnaise to moisten. Add 1 tablespoon of curry powder (more or less) for taste. Chop dates and pecans fine. Add to mixture.
Slice squash and onion and mix with tomatoes in a saucepan. Cook covered until done. Top with grated cheese.
Mix graham cracker crumbs and melted margarine together. Press on the bottom of an oblong glass casserole dish. Mix with and electric mixer, the softened cream cheese, condensed milk, lemon juice and vanilla extract together until creamy. Pour over crust in casserole dish. Spread evenly and top with the can of cherry pie filling. Chill well before serving.
Mix all ingredients together well and put in 9 x 13-inch baking dish sprayed with Pam. Top with 1 cup corn flake crumbs mixed with 1 tablespoon melted butter. Bake for 1 hour and 15 minutes at 350°. Makes 8 servings.
Cook tortellini in boiling water for ten minutes. Drain and cool. Add remaining ingredients and marinate for one hour before serving.
Skin, bone and cube chicken breasts. Prepare mushrooms. Drain bamboo shoots and water chestnuts. Slice onion and celery into thin pieces.
Brown meat and onion; drain. Add salt, pepper and garlic powder to meat. In a large pot, add tomatoes and kidney beans; break up tomatoes. Add meat and onion. Use chili powder to taste. Cook about 1/2 hour. Take spaghetti (about 1 handful), break into thirds, add to pot. Cook until spaghetti is done.
Mix Wesson oil, Hidden Valley dressing mix, lemon-pepper, garlic salt or powder and dill weed. Pour over oyster or soup crackers. Set aside overnight. Keep in Ziploc bag.
Combine all ingredients and mix well.	Shape into loaf and bake in pan or 12 x 7 x 2-inch pan. Can use deer and sausage meat, equal part deer burger (1 package) or 1 pound sausage meat and 1 beaten egg, 8 ounces tomato catsup and 1/2 package meat loaf	seasoning, onions, green peppers, carrot, cracker crumbs and salt.
Cut chicken into small pieces; let set in beaten egg for 1 hour or overnight. Make into patties. Roll in bread crumbs. Fry in Crisco until brown. Place in greased casserole dish. Top with mushrooms (with liquid). Top with cheese. Dot with butter. Bake at 350° for 30 minutes or until tender.
Preheat broiler. Whip the egg white until stiff. Fold in the cheese, salt, paprika, red pepper and mayonnaise. Heap the mixture lightly onto crackers or rounds of toast. Garnish each one with 1/2 shrimp. Broil puffs until light brown. Serve hot.
Melt oleo and saute zucchini and onion. Stir in parsley, basil, oregano, salt, pepper and garlic powder. Combine eggs and cheese. Stir into zucchini mixture.
Peel potatoes; dice into about 1/2 to 1-inch squares. Cook in salted water, until just tender; drain and let cool. Dice eggs and add all other ingredients. Fold into potatoes; do not over mix. Serves 6 to 8 people.
Beat together the eggs, oil, zucchini, sugar and pudding. Add the vanilla, flour, baking soda, salt, cinnamon, ginger, nutmeg and baking powder into mixture. Mix until smooth. Add nuts or raisins. Bake in 9 x 13-inch pan, a Bundt pan or 2 loaf pans at 350° for 1 hour.
In a large pot, boil potatoes over medium heat for 35 to 45 minutes. Boil eggs over medium heat for 15 minutes.
Mix margarine, brown sugar, corn syrup and salt in a microwave-safe container (2-quart size works well). Cook together for 2 minutes after mixture comes to a boil. Remove from microwave and stir in soda. Put 4 quarts of popcorn into a paper grocery bag. Pour sugar mixture over popcorn. Close bag, roll down top and shake. Place bag in microwave. Microwave on High for 1 1/2 minutes. Shake; microwave an additional 1 1/2 minutes on High. Pour on cookie sheets to cool.
Cream shortening, peanut butter and sugars until light. Add vanilla and eggs. Mix flour, baking powder, salt and coconut; mix well. Bake at 350° about 25 minutes, until golden brown.
Cream shortening, sugars and eggs. Sift dry ingredients, then add alternately the buttermilk and dry ingredients to the shortening mixture. Beat about 2 minutes. Fold in nuts and raisins. Pour into prepared 9-inch cake pans (greased and floured). Bake 30 to 35 minutes in a 350° oven. Cool and frost with White Butter Icing.
Preheat oven to 250°. In a small bowl, blend oleo and seasoning mix. In a large roasting pan, mix remaining ingredients. Pour oleo mixture over snacks; stir until well coated. Bake 1 hour, stirring every 15 minutes. Cool completely. Store in an airtight container. Yields about 15 cups snack mix.
Blend first 4 ingredients. Gradually add flour. Mix thoroughly adding flour as needed for handling. Roll on floured board and cut with cookie cutter. Bake at 375° on ungreased cookie sheet for 8 to 10 minutes. Sprinkle with sugar, if desired.
Line frozen bricks on bottom of baking pan. Cover with the sausage. Sprinkle onions over sausage; cover with the grated cheese. Beat the eggs and milk together; pour this over the other ingredients. Bake at 325° for 45 minutes. (Can be made the night before and refrigerated under cover.)
Saute garlic in olive oil. Put in blender until smooth. Add basil; puree. Add walnuts. Finally, add Parmesan cheese. Smooth on French bread. Heat in oven at 325°.
Mix sugar, eggs and oil; beat well. Combine dry ingredients. Add to sugar, eggs and oil. Mix together. Add can of pineapple. Stir in zucchini and nuts. Bake at 350° for 45 to 50 minutes.
Melt sugar in water in saucepan. Put pineapple and orange juice in punch bowl. Add sugar, water and Kool aid. Mix well. Then add Ginger ale. Mix and decorate with ice ring.
Dissolve yeast in cup of warm water. Microwave milk for 1 1/2 to 2 minutes. Add margarine or butter to milk and allow it to melt or at least soften. Add water and yeast to milk and butter. Add salt, sugar and egg. Gradually mix in flour 1 cup at a time. Let rise until double; punch down.	Divide dough in half and knead, adding just enough flour to handle well. Roll out dough in rectangle and spread with butter. Sprinkle with sugar and cinnamon. Roll up and cut in 1-inch rolls. Let rise 30 to 45 minutes. (I usually set them on top of the oven and turn on to help them raise.) Bake at 350° until lightly browned. Use caramel or white icing.
Sift flour, baking powder and salt together. Cream shortening. Add sugar gradually. Add eggs, one at a time. Add vanilla. Add flour alternately with milk. Chill 3 or 4 hours or overnight (more crisp if chilled overnight).
Put peaches in a baking dish. Mix water and lemon juice; pour over peaches. Mix other ingredients together; put over peaches. Bake, covered, at 350° for 15 minutes. Uncover and continue baking for 30 more minutes. Serve with topping or ice cream.
Place Cheez Whiz and chili in glass casserole dish. Mix together. Microwave on High until cheese is melted, stirring every minute. Serve in small crock pot or fondue pot (keep dip hot). Serve with sturdy dippers, dip is very thick.
Preheat oven to 350 degrees. Mix together all but strawberries, then add strawberries last.
Mix melted margarine with cracker crumbs and line a casserole with mixture. Reserve 1/2 cup mixture for top. Mix 4 tablespoons butter, salt, flour, pepper, milk and grated cheese in saucepan. Heat over medium heat, stirring constantly, until sauce thickens. Place asparagus over crumbs in pan. Pour cheese sauce over asparagus, then top with 1/2 cup reserved crumb mixture. Bake 15 minutes at 400°.
Cut slice off top of tomato. Mix seasonings and place small amount on top of tomatoes in shallow baking pot. Dot each tomato with butter. Bake for 35 to 40 minutes at 375°.
Put the juice of one whole lemon on meat. Lay onion rings on meat. Put all other ingredients on meat and cover. Store in refrigerator overnight or for 4 to 5 hours. Shake and turn upside down to mix marinade a couple of times. Cook and add barbecue sauce to taste.
Mix together cherry and lime jello and the crushed pineapple. Put on stove and cook until boiling water. Take off stove and add Coke and nuts to mixture. Stir well. Pour into bowl and refrigerate.
Cook lasagna noodles in boiling water for 8 to 10 minutes or until tender. Drain. Cook spinach in unsalted water per package directions or for 8 minutes in the microwave without added water. Drain. In medium saucepan, cook carrots, onion and mushrooms in hot oil until tender, but not brown. Stir in tomato sauce, tomato paste, olives and oregano.
Pound veal between 2 pieces waxed paper until thin. Cut veal into serving pieces and coat each piece with flour. Heat butter in skillet until it sizzles. Add the veal and cook over high heat until browned on both sides. Add sliced mushrooms and saute briefly. Add beef bouillon and Marsala; swoosh everything around in pan and cook 1 minute longer.
In large bowl of electric mixer, beat eggs warm to room temperature about 1 hour. Preheat oven to 400°. Lightly grease bottom of a 15 1/2 x 10 1/2 x 1-inch jelly roll pan, then line with wax paper. Sift flour, baking powder and salt, then set aside. At high speed, beat eggs until thick and lemon colored. Gradually beat in sugar one tablespoon at a time. Continue beating until very thick and light, about 5 minutes. At low speed, blend in sifted dry ingredients and vanilla just until combined. Turn into prepared pan; spread evenly. Bake 10 to 13 minutes or until surface springs back when gently pressed with fingertips.
Combine berries, sugar, flour, salt and orange juice. Fill pastry-lined 8-inch pie pan. Dot with butter and adjust top crust. If desired, can sprinkle sugar over top of crust, also. Bake in hot oven at 450° for 10 minutes; then turn oven to 350° and continue baking for 25 to 30 minutes longer.
In covered skillet over medium heat, cook sausage in 2 tablespoons of water for 5 minutes. Uncover. Cook until sausage is browned on all sides. Add green peppers, onion and garlic to sausage in skillet. Cook until peppers are tender-crisp, stirring frequently. Spoon off fat. Stir in soup, 1 cup of water and vinegar. Reduce heat to low. Cover and simmer 10 minutes.