HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix the first 6 ingredients together. Add raisins and citron. Separate eggs and beat separately. To egg yolks, add the next 3 ingredients, then mix with dry ingredients. Fold in beaten egg whites. Put into greased cans or bowls; fill 1/2 to 2/3 full. Cover each bowl tightly with lid or foil. Place bowl on a rack in roasting pan. Fill pan halfway up sides of bowls with hot water. Cover pan with roaster lid or aluminum foil. Put into oven at 300° and leave for 3 hours. Do not disturb. Makes two bowls.
Grease 9 x 9 pan. Grate Cheddar cheese and sprinkle in pan. Cook sausage; drain and sprinkle on top. Beat eggs with Bisquick and milk. Pour over all in pan. Bake at 350° for 45 to 50 minutes. Could add green chilies and canned French fried onion rings.
Warm soup, water and Cheez Whiz; mix well. Mix with rice, broccoli and onion. Bake 40 minutes at 350° until browned.
Mix all ingredients together; drop by teaspoonfuls into hot oil. Fry until golden brown and floats. Drain on paper towels.
Melt together margarine, sugar and syrup. Pour into a 9 x 13-inch pan. Slice bread into 12 to 16 slices, cutting off crust, if desired. Layer on top of syrup. Mix eggs, milk and vanilla and pour over bread. Make the night before and refrigerate. Bake at 350° for 45 minutes. Serves 6.
Plump up raisins in water for 3 minutes in the microwave. Grind oatmeal in a blender or food processor. Cream brown sugar, vanilla, eggs and oleo. Mix soda into buttermilk and add, mixing well. Sift baking powder with flour. Mix in and add oatmeal, mixing thoroughly. Add chocolate morsels and mix. Drop. Bake at 400° for 8 to 10 minutes.
Cream together sugar and butter. Add and beat well eggs and milk. Add flour, cornmeal and lemon rind, then pour mixture into pie shell. Bake at 350° for 30 to 40 minutes.
Mix the first 6 ingredients into a smooth batter. Pour into greased 9 x 13-inch pan. Bake at 350°. Cool. Break cake into pieces on serving plate. Top with can of drained fruit, sliced bananas and whipped cream. Garnish with nuts.
Drain beans; add soup and mix. Top with onions and bake 20 to 25 minutes at 350°.
Prepare cake mix. Gently fold in candies. Pour into an ungreased tube pan evenly. Gently cut through the batter with a knife. Bake according to directions. Immediately invert the pan and cool completely. Using a narrow spatula, loosen the sides of the cake. Remove from pan. Slice and spoon chocolate sauce over. Sprinkle with additional candies. Serves 12. Calories: 228. Fat: 0.
Cook first 4 ingredients until thick with juice of pineapple. Add pecans, coconut and pineapple. Cook until thick. Spread on cooled cake layers.
Bring pineapple and cherry juice to boil. Pour over jello to dissolve. Add other ingredients to congeal.
Mix together parsley, Ricotta cheese, garlic powder and Parmesan cheese. Set aside. Brush olive oil on pizza shell and sprinkle with chopped garlic. Spread cheese mixture on top of shell. Add broccoli florets (no stems) on top. Sprinkle with Mozzarella cheese. Bake pizza in 350° oven until cheese is melted and shell is golden brown.
Chop and mix all ingredients. Sprinkle with brown sugar to taste. Sprinkle with garlic powder, salt and onion powder to taste. Chill, drain and serve.
Brown ground beef and season with chili powder and chopped onion; drain well. Add soups and tomato sauce. Blend together well. Mix with spaghetti that has been cooked according to directions on the box. Put in a casserole dish and top with cheddar cheese. Bake 15 minutes at 300 degrees until cheese is melted and slightly brown.
Fry hamburg with salt, pepper and garlic salt until lightly browned. Pour off extra fat. In a kettle pot, put Ragu sauce. Add chili seasoning plus Sloppy Joe seasoning and sugar. Heat, stirring often. Whet hot and well mixed, add kidney beans. Add hamburg and simmer a while.
Combine in a bowl and stir real good. Put oyster crax in a grocery sack and pour ingredients over. Shake real good until oyster crax are well covered. Ready to eat.
Mix ground beef, onion, egg, bread, salt, and pepper. Makes about 16 meatballs. Brown in skillet, pour off fat. Blend in soup, sour cream, water. Cover, simmer 10 minutes. Stir now and then. Serve over noodles. (3 to 4 servings.)
Simmer chicken breasts until tender. Cut into pieces. Line bottom of 13 x 9-inch baking dish with frozen broccoli. Cover with cut up chicken. Mix soup, mayonnaise, lemon juice and curry powder. Pour over chicken and spread evenly; top with grated Cheddar cheese. Toss dressing; mix with melted butter. Spread on top of baking dish. Bake until heated through in a 375° oven for 50 minutes or until hot in center.
Mix altogether; bake in a 9 x 13-inch pan at 350°.
Mix together first 2 ingredients. Spread 1/2 in bottom of 8 x 8-inch pan.
Put cabbage in buttered casserole. Cook hamburg and onion until brown. Add rice, tomato soup and water. Pour over cabbage and cover. Bake at 375° for 1 hour.
Combine cracker crumbs and sugar; stir in butter. Press on the bottom and 2-inches up the sides of a 9-inch spring-form pan.
Brown meat and onions. Drain. Add salt and Tabasco. Spread beans in shallow baking dish. Top with meat, chilies and cheese and drizzle with taco sauce. Bake at 400° for 20 to 25 minutes. Top with diced olives and sour cream. Serve with Doritos chips.
Butter sides and bottom of 11 x 13-inch cake pan. Pour into pan the cherry pie filling; rinse can with about 1/2 cup water. Pour over cherry pie filling crushed pineapple. Sprinkle cake mix over cherries and pineapple. Cut up margarine and place on top cake mix. Bake at 350° for 60 minutes.
Cut shortening into flour until mixture is size of peas. Mix egg, water and vinegar together. Stir into flour until it forms a soft ball. Makes 4 crusts.
Preheat oven to hot (400°). Boil potatoes and mash them until very smooth. Mix them with the flour and season with salt and pepper to taste. Press the potato mixture in 1/2-inch layer in bottom of oiled shallow baking dish. Spoon half the oil over the potatoes. Arrange the tomatoes over the oil. Top with cheeses and sprinkle with oregano and remaining oil. Bake for 25 minutes, until the surface is lightly browned.
Brown meat in margarine and add water.	Cook until meat is tender and add vegetables. Cook about 45 minutes or until vegetables are tender. Add salt.
Combine all ingredients in a large microwavable bowl; cover with Saran Wrap. Microwave on Full power for 20 minutes. Stir and serve.
Beat egg yolks light. Add water. Mix sugar, flour, cocoa and salt together and add to liquid. Cook until thick, stirring. Remove from heat. Add vanilla and oleo. Stir for about 5 minutes. Pour in baked pie shell. Beat egg whites with 6 tablespoons sugar. Place on pie filling (cooled). Bake 10 minutes.
In large bowl, combine all ingredients. Spoon into greased 3-quart casserole. Cover and bake at 325° for 3 1/2 hours. Makes 6 servings.
Cream together the butter and sugar. Add the eggs and vanilla to creamed mixture. Sift together the flour, salt, baking powder, baking soda and cocoa; stir into creamed mixture alternately with water. Stir in the sauerkraut. Pour into greased and floured pan. Bake at 350° for 30 minutes. Use chocolate frosting.
Melt butter; add onions and cook for 15 minutes. Add all other ingredients and simmer for 30 minutes. Serve over rice.
Preheat oven to 350°. Brown ground chuck and onion soup mix. Mix other ingredients together and add to meat mixture. Bake in roaster or pan for 1 1/2 hours at 350°. Stir a couple of times during cooking.
Add 1 to 2 Tbsp water to corn and cook a few minutes. Drain and rinse beans. Chop onion and red pepper. Wash, seed and mince jalapeno. Wash, dry and chop cilantro. Drain corn and combine with beans, onion, pepper, jalapeno, cilantro and lime juice. Season with salt and pepper. Serve with Mexican food or for a picnic.
Line a 9 x 13-inch pan with waxed paper. Preheat oven to 350°. Melt margarine (1 minute in microwave in a glass measuring cup) and let cool. Mix pumpkin, evaporated milk, sugar, eggs and cinnamon. Pour into waxed paper-lined pan. Sprinkle dry yellow cake mix over the top. Sprinkle chopped pecans over cake mix; pat into place. Spoon melted margarine evenly over dry mix and nuts.
Mix all ingredients and place in greased 1 1/2-quart casserole. Bake at 375° for 40 minutes.
Drain pineapple. Drain fruit cocktail. Cook 2 cups pineapple juice and vanilla pudding until clear. Cool. Mix fruit and pudding together. Refrigerate.
Mix flour, salt, pepper and paprika. Dip liver in flour. Brown liver at high heat, then set aside. Brown remaining flour in skillet, then add onions and cook until the onions are clear. Add water and liver and cook, covered, about 10 to 20 minutes. Serve over rice or mashed potatoes.
Microwave popcorn accordingly. Peel caramels and place in microwave-safe container. Add 1 tablespoon water. Microwave on High for 30 seconds to 1 minute, stirring every 15 seconds to prevent scorching. Pour popcorn out on slightly greased cookie sheet. Drizzle melted caramel all over popcorn. Let cool slightly and toss. Serve in parchment paper cones.
Combine all ingredients in glass jar. Shake until mixed well. Store tightly covered. For a cup of tea, use 1 teaspoon of mix to 3/4 cup water.
Mix all ingredients together. Pour into greased (spray with Pam) 9 x 12-inch dish. Bake for 45 minutes at 350° or until done. (Can be made ahead of time and frozen.)
Blend until smooth. Spoon into a shallow dish. Sprinkle with slivered almonds. Bake at 350° for 20 minutes. Serve with crackers.
Slice muffins in half, then cut each half into fourths and arrange on cookie sheet. Mix remaining ingredients. Spread on muffins. Freeze at least 30 minutes even if you plan to use same day. May be kept for weeks in freezer. Broil them until they puff up and are bubbly and golden brown.
Line jelly roll pan with waxed paper. Preheat oven to 400°. Sift together flour mixture. Beat eggs and vanilla in large bowl until eggs are lemon color. Gradually add flour mixture and water. Beat until well blended. Pour in already prepared pan and bake 15-18 minutes. Turn out at once on a clean damp towel already floured with powdered sugar. Spread jelly and roll quickly.
Combine eggs, flour, milk and salt. Beat until smooth. Heat oven-proof 10-inch skillet in a 450° oven until very hot. Coat skillet with margarine. Immediately pour in batter. Bake on lowest rack of oven at 450° for 10 minutes. Reduce heat to 350°. Continue baking 10 minutes or until golden brown. Fill and serve immediately.
Place eggs in top of double boiler; beat well. Add sugar gradually; stir in milk. Cook over boiling water, stirring frequently until mixture coats spoon. Add butter; cool. Stir in vanilla. Add orange peel. Chill overnight. Remove peel before serving. Yield: 10 to 12 servings.
Cook chicken,	large fryer, and debone; chop.	Mix all ingredients, except stuffing mix, butter and rolls. Unroll crescent rolls. Put 2 triangles together to make 4 squares. Put chicken mixture in center; pull up corner. Pinch together. Dip in	melted	butter. Roll in stuffing mix. Bake at 350° for 25 minutes.
In a large casserole dish, combine beans, pie filling, sausage, molasses and sauces. Mix well. Bake at 350° for 1 1/2 hours. Yield: 10 to 12 servings.
Mix in order given. Simmer 30 minutes. Add franks, cut in thirds. Simmer 30 minutes more.
Mix together in 2 qt. casserole. Cover and bake at 375° for 50 minutes or until macaroni is done. Toss together crumbs and butter or margarine; sprinkle atop casserole, if desired. Bake, uncovered, 10 minutes more. Makes 4-6 servings. * This has been the most popular in our family. We often triple or quadruple the recipe for family gatherings or church potlucks.
In a 2-quart saucepan, melt butter; saute vegetables. Add catsup, chili sauce, lemon juice and soy sauce, cover and simmer 10 minutes. Add frankfurters and simmer 5 additional minutes. Meanwhile, cook noodles according to package directions; drain. Return noodles to saucepan; stir in cottage cheese. Alternate 2 layers each of noodles and sauce in a buttered 2 1/2-quart casserole. Bake 20 to 25 minutes at 350°. Makes 6 to 8 servings.
Mix all together. Bake in a greased pan in 400° oven for 25 to 30 minutes.
Dice onions, tomatoes and cucumbers in large bowl. Add salt and black pepper. Let set 30 minutes in refrigerator to cool before serving.
Mix together all ingredients, except cheese. Pour 1/2 of batter in heated iron skillet. Cover with 1/2 of cheese. Top with rest of batter; cover with rest of cheese. Bake at 375° for about 45 minutes.
Cut beef into small pieces; roll in flour. Slowly brown on all sides. Add water and cook on medium to low heat until beef is tender. Add mushroom onion soup and simmer 30 minutes. Serve over cooked rice.
Scald, peel and crush tomatoes. Combine tomatoes with rest of ingredients in large pan. Bring to hard boil. Boil for one hour, stirring often. Pour into pint jars. I process mine in a water bath for 10 minutes. Yields 2 to 3 pints.
Place 1/2 cup chicken broth in a Dutch oven and heat. Add celery and green onions, cooking over medium heat until tender. Add remaining chicken broth and heat thoroughly. Add mashed potato flakes to thicken. Add skim milk and baked potatoes. Continue to heat, stirring constantly but do not allow to boil. Add crumbled bacon bits. Ladle into bowls and top each with 1/4 cup shredded Mozzarella cheese. Serves 6.
In mixing bowl, stir together all ingredients except last two. Pour batter into greased 2-quart baking dish. Sprinkle with chilies and cheese. Pour remaining batter over all. Bake at 375° for about 45 minutes or just until set. Serve warm with a spoon. Good with enchiladas.
Cream butter or margarine and sugar well. Beat in egg and almond and coconut flavorings. Gradually blend in flour and baking powder which have been sifted together. Fill cookie press. Form cookies in a round circle on ungreased cookie sheet. Bake at 350° for 12 minutes.
Fry the bacon pieces in a medium size skillet until crisp. Drain on paper towels and reserve the fat in the skillet. Saute the bread slowly in the hot bacon fat until crisp and browned. Make the salad dressing. Combine the salad greens, bacon, croutons and Blue cheese in a salad bowl. Add the dressing; toss and serve immediately. Makes 6 portions.
Mix the sugar, flour and cinnamon by hand. Put remaining ingredients in saucepan. Stir until it bubbles. Add to mixture. Add 1 teaspoon vanilla. Mix well by hand. Pour into a 16 x 11-inch pan and bake 20 minutes at 400°. Be sure to grease pan with oil or Crisco. Start icing before cake is done.
Cream butter to soften. Add sugar gradually and cream until fluffy. Add syrup and salt; beat well. Add eggs, one at a time, beating thoroughly after each. Stir in pecans. Pour into pie shell. Bake in moderate oven at 350° for 50 minutes. Pie is done when knife inserted comes out clean. This is a lighter pecan pie. If you want a richer pecan pie, use 1 cup sugar instead of 1/4 cup sugar.
Sprinkle lemon juice over apples. Mix with cranberries and sugar. Pour into large baking dish. Cut margarine with two knives and add brown sugar, flour and oatmeal. Sprinkle on top of apple-cranberry mixture and bake for 1 hour at 300°.
Have oven to 450°. Prepare the stuffing mix according to package instructions in a bowl. Place roast, fat side up, on a clean surface. With a sharp knife, cut along length of pork loin without cutting all the way through. Open up pork like a book. Spoon stuffing down center of pork; close pork over stuffing. Tie up loin with kitchen twine, spacing twine about every 1 1/2-inches. Rub pork with 1 tablespoon olive oil. Stir together the flour, salt and pepper in a small bowl. Rub the seasoned flour mixture evenly over the pork loin. Toss together sweet potato chunks and the remaining 2 tablespoons olive oil in a roasting pan. Spread out evenly over bottom of pan. Place the tied pork loin, fat side up, on top of potatoes in the roasting pan. Roast in a 450° oven for about 10 minutes. Reduce oven temperature to 350°. Continue to roast 55 to 60 minutes or until instant-read thermometer inserted into pork but not in stuffing, registers 150° to 155° and potatoes are fork-tender. Let the pork rest for about 15 minutes. Temperature of pork should increase to 160°. Keep the sweet potatoes warm. Remove the twine from the pork loin before slicing. Serve with potatoes. Makes about 12 servings.
Mix pudding as directed on package and add Cool Whip. Layer graham crackers in the bottom of an 8 x 8-inch dish. Top with pudding/Cool Whip mixture. Repeat layers, finishing with a layer of mixture. Top with blueberry pie filling and chill.
Cook macaroni until done; drain juice and let cool slightly. Dice onion and mix in mixing bowl with tuna, mayonnaise and macaroni. Let chill and it's ready to serve.
Place 1 package of chocolate chip dough on bottom of a 9 x 13-inch pan. Mix sugar, vanilla, cream cheese and eggs. Spread on top of dough. Place other package chocolate chip dough on top. Bake 45 minutes in 350° oven.
Arrange fruit in crust. In small saucepan, sprinkle gelatin over water. Let stand one minute to soften. Stir over low heat until gelatin is completely dissolved. In food processor or blender, process cottage cheese and Dannon yogurt on high speed until smooth. Add sugar and vanilla extract. Process until well blended. Gradually add gelatin mixture, blending well. Pour over fruit in crust. Sprinkle with nutmeg. Cover and refrigerate several hours or overnight. Garnish with additional fruit just before serving, if you like. Yield: 8 servings. Contains 190 calories, 3 g fat and less than 5 mg cholesterol.
Combine ham, potatoes and pimento in a 13 x 9 x 2 baking dish. Make cheese sauce by heating half and half and adding cheese until creamy. Stir constantly. Pour over ham mixture. Bake at 350° for 30 minutes or until desired consistency.
Combine all ingredients; turn in 1 well-greased coffee can with plastic cover. Steam for 3 hours in kettle.
Melt margarine in a 13 x 9 x 2 inch pan. Spread evenly in pan. Sprinkle crumbs, chocolate bits, nuts and coconut evenly in pan. Dribble the can of condensed milk over the mixture. Bake 350°F. for 25 minutes or until mixture begins to brown. Cool and cut in squares.
Preheat oven to 375°. Mix butter, sugars, eggs and vanilla until very fluffy. Sift dry ingredients to blend and then stir into batter, blending well. Stir in chocolate chips, nuts and chocolate bar. Roll in large balls (use heaping teaspoonful) and place 3 inches apart on shiny cookie sheets. Bake on upper rack of oven for 10 minutes. Don't overbake. Cookies may not look done, take out anyway. Cool on racks. Store in airtight container.
Cream butter or margarine together well. Add well beaten yolks; mix well and sift dry ingredients. Add dry ingredients alternately with milk to creamed butter and sugar; add flavoring. Fold in beaten egg whites. Bake in layers at 350° for 25 minutes.
Cream margarine and Crisco together. Add one egg at a time, blending well after each egg before adding another one. Add sugar a little at a time, allowing mixture to smooth each time. Add milk and vanilla slowly while mixing slowly. Add flour, cocoa, salt and baking powder while mixing slowly. Place in cold oven and set oven temperature at 335° and bake for 1 hour and 10 minutes.
Put all ingredients into a 9 inch pie pan. Mix with a fork until well blended and pat into pan. Push the pastry up the sides and form a nice edge with your thumb and finger. Prick the crust with a fork to prevent bubbling of the pastry during baking. If using with a no-bake pie, bake crust first	for 12 minutes at 400°. This is truly the easiest pie crust you will ever make. Mix it right in the pie plate: no bowl and no rolling!	It is very flaky, and you can use this whenever you are are making a single pie crust.
Place meat in	roasting pan;	sprinkle with salt and pepper. Cut vegetables in slices on top of meat. Heat tomato sauce, lemon juice, bay leaf and cloves; bring to a boil and simmer for 5 minutes. Pour over meat and vegetables. Bake at 400° for 10 minutes; reduce heat to 325° and bake for 1 1/4 hours. Can also be layered in	a crock-pot; cook on low, until meat is well done.
Place soup, margarine, celery, onion and cheese in saucepan and heat long enough to melt cheese and margarine. Mix and add rice and broccoli. Pour all into well-greased casserole and bake at 350° for 40 minutes.
Spread ketchup on English muffin halves. Arrange hot dog in circles. Sprinkle with cheese. Bake at 350° until the cheese melts.
Cut avocados in half lengthwise. Pry out pits with point of knife. Peel back skin and spoon out the flesh. Mash avocados with fork, then blend in all other ingredients. Put in blender, if you wish.
Cream sugar and shortening; beat until light and fluffy. Add eggs one at a time. Beat well. Add lemon extract and 7-Up. Mix well. Cook in well-greased and floured tube pan at 325° for 1 1/4 hours.
Bake fish in a deep baking dish in hot oven, covered with foil, for 30 minutes at 425°.
In skillet, saute bacon and onion; drain. In 10 x 14-inch buttered casserole dish, mix all ingredients, except chow mein noodles. Bake in 300° oven for 1 hour. Remove and sprinkle with chow mein noodles. Return to oven for 5 or 10 more minutes.
In a 9 x 13-inch greased baking dish, smooth out pineapple to edges. Add blueberries, then sprinkle 3/4 cup sugar over top. Sprinkle dry cake mix over top and chopped nuts next. Sprinkle 1/4 cup sugar over these. Melt butter in small pan; pour over mixture. Bake for 12 minutes. With large spoon, cut through cake with crisscross strokes to allow juices to come through. Bake 8 to 12 minutes more.
Simmer onion in butter; sprinkle in flour and blend. Add enough liquid from beans to stir smooth. Add to beans. Bring to a boil. Add basil, Accent and salt to taste.
Beat together cream cheese, sour cream, oregano, garlic powder and pepper. Spread in a 9 or 10-inch pie plate. Spread pizza sauce over top. Sprinkle with pepperoni, onion and green peppers. Bake in a 350° oven for 10 minutes. Top with cheese; bake 5 minutes more. Serve warm with cut-up vegetables or crackers.
Brown ground round and pork with onions, salt and pepper. Brown round steak cubes with onions, bell peppers, salt and pepper. Drain all grease. Add meat to chili pot. Mix all other ingredients. Simmer 2 to 3 hours on low heat. For best results, cool overnight in refrigerator and reheat before serving.
Mix all ingredients together. May alter the amount of sugar depending on the sweetness desired. Pour into a casserole dish. Bake at 400° until mixture is solid and slightly brown.
Cream the Crisco, white and brown sugars and vanilla until light and fluffy. Fold in well beaten egg and beat entire mixture. Sift flour, soda and salt. Add dry ingredients to creamed mixture. Stir in nuts and chocolate chips. Drop by spoonfuls onto greased baking sheet. Bake about 10 minutes in preheated oven at 375°.
Mix together well and put in buttered mold. Cover tightly. Put in freezer until ready to use. Set out several hours ahead of serving. Serve with crackers.
Mix all ingredients and put in freezer, about 2 days prior to serving. Serve in tall glass, 1/2 glass of mixture and 1/2 glass of 7-Up.
Cream together the butter and sugar. Add eggs and buttermilk/soda. Stir in flour, about 1/2 cup at a time. Mix thoroughly. Add remaining ingredients. Mix thoroughly. Cook in tube pan for 3 1/2 hours at 250°.