HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients together and bake at 350° until done. It will be better the next day.
Combine eggs and milk in an 8-quart saucepot. Blend sugar, flour and salt in medium size mixing bowl. Stir into egg mixture. Cook over low heat, stirring constantly, until custard coats the spoon, about 15 minutes. Do not let custard boil. Remove from heat. Stir in vanilla. When mixture has cooled, freeze in ice cream freezer following manufacturer's directions.
Do not dilute soups and do not drain clams. Combine soups, clams and cream in 6-quart pan and heat, stirring occasionally until hot. Do not boil. Garnish with pepper and parsley. Can be made in a crock-pot on low for 6 hours.
Heat jello, water and marshmallows in pan until boiling. Set aside and let cool. Mix together Dream Whip (follow directions on box), crushed pineapple, sour cream and nuts with the jello mixture. Put in large container and refrigerate.
Sift flour, sugar, baking powder and salt together in bowl. Add in order: oil, egg yolks, water, lemon juice and rind. Beat with spoon. Add cream of tartar to egg whites and beat until very, very stiff. Pour egg yolks gradually over whipped egg whites, carefully folding just until blended. Pour immediately into ungreased 10 x 4-inch tube pan. Bake at 325° for 70 minutes. Invert cake. When cold, loosen sides with spatula and remove cake from pan.
Cook onion and hamburger together, drain. Put in crock-pot. Add other ingredients. Cover and cook on low for two hours.
Cook and stir milk, sugar, egg yolks, margarine and vanilla over medium heat until thickened, about 12 minutes. Add coconut and pecans. Beat until thick enough to spread.
Saute 2 pieces of chopped bacon or 2 patties of chopped sausage with onion in a	large saucepan. Add can of potato soup, juice from 2 cans of clams and garlic powder. Simmer for 10	minutes then add 2 cans drained clams and simmer another 5 minutes.	Serve with oyster crackers.
Prepare pie crust according to package directions. In a small bowl, combine cream cheese and sugar (2 teaspoons). Beat until smooth; spread into bottom of cooled crust. Puree half of the strawberries.
Mix pudding with milk and then mix in Cool Whip. In a 9 x 12-inch dish, place a layer of graham crackers, then half the pudding mixture, then add another layer of graham crackers. Add the rest of the pudding mixture. Use the pie filling as a topping. Refrigerate until ready to serve.
Beat eggs and add sugar, baking powder and pecans. Fold in cracker crumbs and pour into ungreased pan. Bake at 325° for 35 minutes. Meanwhile, mix Dream Whip, cream cheese and pineapple together to prepare topping. When dessert is cooled, frost with topping. Chill before serving.
Preheat oven to 350°. Dip cutlets in Egg Beaters, then into bread crumbs. Quickly brown cutlets in oil, then drain. Put cutlets into large glass or metal baking dish and pour broth and wine over the cutlets. Sprinkle sliced mushrooms over pan ingredients. Cook for 50 minutes. Serve over rice or noodles.
Melt butter in top of double boiler; add marshmallows and melt, blending well. Pour over popcorn and stir. Wet hands in cold water and form into balls, pressing together lightly. Wrap individual balls in plastic wrap to store.
Prepare vegetables according to directions on package. Drain. In a pan, heat soup, cream cheese and Cheddar cheese until cheese melts. Combine vegetables and sauce; add mushrooms and place in a 1 1/2-quart casserole dish. Place corn flakes and spices in plastic bag and crush. Sprinkle crushed flakes on top of casserole and drizzle with melted margarine. Bake at 400° for 15 minutes or until sauce bubbles. Serves 4 to 6.
Rub meat thoroughly with salt and pepper. Place with onion, bay leaves and peppercorns into deep dish. Do not use metal dish. Heat equal parts vinegar and water and add sugar. Pour while hot over meat to cover. Cover dish well and refrigerate for 3 to 4 days. Turn meat daily.
Mix oatmeal, raisins, coconut and walnuts in a large bowl. In another bowl, mix the honey, oil and vanilla. Put dry ingredients in a 9 x 13-inch pan. Evenly distribute honey/oil mixture over top of dry ingredients. Stir together to evenly coat. Bake at 300° for 15 minutes.
Stir all together & pour into unbaked pie shell. Bake at 325° for 45 minutes. Serve with whipped cream.
Raise once; put in pans. Raise 30 minutes. Bake at 375° for 40 to 45 minutes.
Cook bacon until crisp. Remove. Brown ground beef in bacon drippings along with onion, garlic, green pepper and celery; drain. Add other ingredients and bring to a boil over medium heat. Stir. Cover and simmer over low heat about 30 minutes or until rice is tender and liquid is absorbed. Garnish with bacon bits.
Mix the first 4 ingredients well. Roll into balls the size of a quarter. Freeze 1 hour. Melt together the chocolate chips and paraffin. Stick toothpicks in balls and dip in chocolate mixture. Let drain on waxed paper.
Use cupcake liners. Put a vanilla wafer in each cupcake liner. Mix all remaining ingredients in blender or mixer. Put 2 tablespoons of filling in each cup. Bake at 350° for 15 to 20 minutes. Immediately put pie filling over each cheesecake (about 1 tablespoon). Cool and refrigerate.
Mix flour and sugar together. Stir in pineapple juice. Add cheese and pineapple. Put in casserole dish. Crumble crackers and mix with butter. Put on top of pineapple mixture. Bake at 350° for 20 to 30 minutes. Especially good with ham.
Put sugar, syrup, butter and salt in an electric frypan. Heat to 350° until dissolved. Turn heat to 400°. Add peanuts and stir constantly until lightly brown (about 7 minutes). Sprinkle baking soda onto candy. Turn off. Stir thoroughly. Pour onto greased cookie sheet. Grease bottom of spoon and spread evenly. Let cool, then store in covered container.
Whisk, blend or shake all ingredients until smooth. Add to finely chopped cabbage and grated carrots. Dressing will keep in refrigerator for a couple of weeks.
Blend well and roll in paprika or chopped parsley. Serve room temperature. May also be made into rolls.
Dip chicken breasts in flour to coat. Then dip in egg (scrambled), then put chicken in breadcrumbs mixed with cheese. Pound with hand to coat. In frying pan, put 1/4 cup oil. When oil is hot (small piece of breadcrumbs sizzle), add chicken breasts. Fry each side about 5 to 10 minutes. Turn when lightly brown. Serve immediately. Tastes great with a little lemon juice sprinkled over or salsa!
Cook in microwave until bubbly, stirring with a whisk every 2 minutes. Cook until thickens. Add margarine and coconut. Set aside to cool.
Brown hamburger, onion, salt and pepper. Drain. Add tomato soup. Mix together, then top with can of drained garden peas. Mix the 2 packages of instant potatoes according to directions and spread on top. Bake at 350° for 30 minutes. Remove from oven and sprinkle cheese on top and put back in oven long enough to melt cheese.
Drain tomatoes, reserving juice. Layer ground beef, potatoes, onions, peas, tomatoes and seasoning in 8 x 11-inch casserole. Add tomato juice as needed to prevent dryness during baking. Bake at 350° for 2 hours.
Cream butter, margarine and sugar. Add vanilla and salt. Blend in egg yolks, one at a time, beating well after each addition. Add sifted dry ingredients, alternating with sour cream. Fold in beaten egg whites. Bake at 325° for 1 hour and 15 minutes. Use a 10-inch tube pan. Cool in pan 30 minutes before turning out on a rack.
Mix well and bake in 9 x 5 x 3-inch loaf pan for 1 hour at 350°.
Mix contents of vegetable/seasoning packet, hot water and butter in large bowl until butter is melted. Stir in stuffing crumbs just until moistened. Let stand 5 minutes. Place chicken down center of 12 x 8 baking dish. Mix soup and sour cream or milk; pour over chicken. Spoon some of the stuffing over chicken. Spoon remaining stuffing along both sides of chicken. Bake at 375° for 35 minutes or until chicken is cooked through. Garnish with fresh sage leaves and flowers.
Preheat oven to 350°. Mix cheese, milk and mustard in small saucepan. Heat on low until smooth. Put aside 3/4 cup of this sauce. Mix remaining 1/4 cup sauce and remaining ingredients in large bowl until well blended. Shape into a loaf in 10 x 6-inch baking dish. Bake 40 minutes. Serve with reserved cheese sauce over it. Makes 4 servings.
Mix well flour, sugar, baking soda, salt, cinnamon and shortening. Add egg, bananas, chocolate chips and oatmeal. Mix well. Mix all ingredients together. Bake at 400° for 10 to 12 minutes.
This 3 layer salad looks pretty in a glass dish. Prepare the 2 packages of lime jello according to directions on box. Cool until almost set. Dissolve the lemon jello in 1 cup boiling water. Add cut up marshmallows. Stir until melted. Add 1 cup pineapple juice and 1 package cream cheese. Beat until well blended. Stir in 1 cup pineapple. Cool slightly. Fold in whipped cream and 1 cup mayonnaise. Chill until thickened. Pour over lime jello. Make cherry jello according to package directions. Chill until syrupy and pour over pineapple layer. Chill until firm. Takes a 9 x 15 x 1 1/2-inch pan.
Boil chicken until done. Add rice, onions, celery, bell pepper, garlic, salt and pepper. Cook until rice is done and vegetables are tender. Add Ro-Tel, tomato soup and tomatoes. Add both cheeses to mixture. Simmer until cheese is melted. Stir occasionally.
In a large saucepan, cook broccoli in 1 cup water. Do not drain. In blender, put milk, cheese and flour. Cover and process at grind. Add mixture to broccoli. Add the half and half. Cook, stirring frequently over medium heat until hot and mixture thickens. Serve garnished with croutons.
Dissolve yeast in warm water; set aside. Combine dry ingredients in a mixing bowl; cut in shortening until mixture resembles coarse crumbs. Add buttermilk, mixing well. Add yeast mixture; mix until dough forms a ball. Cover and chill overnight.
Cover chicken breasts with water in large pot. Simmer for 1 1/2 hours. Debone and tear into small pieces. Spray an oblong baking dish with Pam. Put chicken in dish. Saute onion and celery in 1/2 stick margarine. Pour over chicken. Mix together sour cream and soup. Spread over chicken. Sprinkle stuffing mix lightly over top. Melt remaining margarine and drizzle over stuffing. Bake at 325° for 25 to 30 minutes.
Boil potatoes with jackets on. Peel and cube. While still warm add oil, salt and vinegar. Chill for 1 hour. Then add olives, cabbage, pickles, carrots, pimento, bell pepper, mayonnaise, mustard and black pepper. Mix well.
Preheat oven to 300°. Grease cookie sheets. In medium bowl, beat egg whites at high speed until soft peaks form. Beat in sugar, a little at a time, until stiff peaks form. Do not scrape sides of bowl during beating. Beat in vinegar and vanilla. Fold in nuts and chocolate bits.
In a frying pan (2-inches high), add butter. As butter is melting, add heavy cream and stir. Add chicken broth and egg yolks. Add Prosciutto and half Locatelli. Cook on medium/low heat until a nice thick consistency. Add cooked pasta. Top with remaining Locatelli.
Mix the first four ingredients; beat until well blended. Mix eggs, cottage cheese, salt and spinach. Cover bottom of a 9 x 13-inch pan with a little tomato sauce mixture. Layer the lasagne noodles, cheese mixture, 1/2 Mozzarella cheese, tomato sauce mixture and repeat. Top with Parmesan cheese. Bake at 350° for 1 hour. This may be made the day before.
In a large bowl, combine mayonnaise, lemon juice, sugar, mustard and salt; mix well. Stir in cooked macaroni and remaining ingredients. Mix well and cover. Chill thoroughly. Refrigerate leftovers.
Salt cucumbers and onions thoroughly; put in refrigerator 3 to 4 hours. Drain water off. Mix sugar and vinegar. Blend so sugar dissolves. Add 1/4 cup of water if it tastes too much like vinegar. Add sour cream. Add more sour cream for creamier taste. Serves 8.
Mix all ingredients together, except M&M's. After mixture is mixed well, fold in M&M's. Bake at 350° until slightly browned.
Bring water and carrots to a boil in skillet. Cook, covered, until almost tender. Drain pineapple, reserving juice. Stir together reserved juice, brown sugar, vinegar, cornstarch and soy sauce. Add with pepper to skillet and stir until thickened. Add meat and cook, covered, until heated through. Serves 4. May be served with rice or chow mein noodles.
Cook pasta; cool. Add red pepper, green pepper, onion, olives, salami and pepperoni. In small bowl, mix sour cream, mayonnaise and milk until smooth. Add Parmesan cheese, garlic, salt and pepper. Add to pasta mixture. Toss and refrigerate.
Steam broccoli. Layer	chicken in 8-inch square baking dish. Cover with undiluted soup.	Place broccoli on soup, add cheese on top. Bake at 350° until cheese melts completely.
Preheat oven to 300°. In mixing bowl, cream butter and sugar; stir in eggs, flour, buttermilk and vanilla. Pour into pie shell. Bake until tip of knife inserted in the center comes out clean, about 45 to 60 minutes. Cool slightly before serving. Yields 8 servings.
On high speed, beat margarine, Crisco and sugar until fluffy and white. Add 3 tablespoons flour, one at a time, until well blended. Add slowly the milk; beat well. Blend in vanilla. Beat until light and fluffy. Refrigerate.
Combine butter, sugar, salt, marmalade and wine in saucepan. Bring to boil, stirring occasionally. Cook for 3 minutes. Add raisins. Arrange potatoes in shallow buttered casserole. Cover with sauce. Bake, covered, at 300° to 325° for 40 to 45 minutes. Yields 5 servings.
Mix first 4 ingredients together, beating until well blended. Sift dry ingredients. Stir blended ingredients into dry ingredients until mixture is moist. (Batter will be lumpy.) Grease muffin tins. Fill tins 2/3 full with batter. Bake at 400° for 25 minutes.
Mix potato, salt and butter. Work in as much powdered sugar as needed. (Potato has moisture and will take more sugar than you think.) Roll out, spread with peanut butter, roll up as jelly roll. Cut. Can be dipped in chocolate if desired.
Mix dry ingredients together. Mix liquid ingredients together. Add the liquid mixture to the dry mixture. Mix well. Place in muffin pans and bake at 350° until done. These muffins have no cholesterol and only 120 calories per muffin.
Peel squid and remove insides. Cut off tentacles and heads. Pull out thin bone and wash well. Slice tubes into 1/2 inch rings. Parboil rings and peeled tentacles about 2 minutes and drain. Saute onion and celery in olive oil. Add garlic and brown lightly. Mix in the squid and seasonings. Blend well and brown 5 minutes. Add tomatoes and simmer 40 minutes or until tender. A small amount of water can be added to thin sauce if desired. Can be served over capellini or rice.
Whiz in blender. Add more water if needed to make a thinner consistency or more seeds to thicken. The dressing will get thicker upon standing. Refrigerate until ready to use.
In mixing bowl, beat cream cheese and sugar until smooth. Fold in whipped topping. Spoon into crust. Top with pie filling. Refrigerate.
Mix all ingredients together well. Refrigerate overnight. Serve with fresh vegetable tray. Yields 1 1/2 cups.
Mix together, adding milk gradually. Bake in two 9-inch layer pans (I usually bake it in loaf pan). Bake at 350° for 35 to 40 minutes, or until done.
Combine first 3 ingredients and bring to a boil, then cut heat to medium-low and cook until thick, stirring constantly. Remove from heat; add Jell-O. Let cool 15 minutes. Put sliced strawberries in baked pie shell and pour filling over berries.
Cut up cabbage. Pack jars within 3/4 inch with chopped or cut up cabbage. Add 2 level teaspoons of plain salt to each jar. Fill to overflowing with boiling water. Seal. Place in pantry or storage area for several months before using.
In a mixing bowl, combine flour, cornmeal, sugar, baking powder and salt. Add the milk and eggs and shortening; beat for 1 minute. Pour into a greased 9-inch square baking dish. Bake at 425° for 20 to 25 minutes or until bread is golden brown.
Clean broccoli and chop fine. Peel the outer layers of the large broccoli stalks and discard. Chop the inside portion of the stalks. Fry diced bacon until crisp. Drain all grease. Chop red onion fine. Combine broccoli, bacon and onion in a large bowl. Add sugar and vinegar to Miracle Whip and mix well. Combine Miracle Whip mixture with broccoli mixture and mix well. Refrigerate several hours before serving.
Mix sugar, butter and milk in large pan. Bring to rolling boil. Cook for 10 minutes, stirring constantly. Remove from heat. Add chips, marshmallow cream and nuts. Stir until smooth. Pour into a large, greased pan. Makes a big amount.
Cook mushrooms and onions in	bacon drippings until tender. Sprinkle fish with salt to taste and place in baking dish. Combine mushrooms, onions, butter and tarragon. Spread over fish.	Sprinkle with paprika.	Bake at 350° for 15 to 20 minutes. Garnish with bacon bits.	Makes 4 servings.
Using chicken, pork or steak, saute celery and onion in butter. Add other ingredients and simmer for 1/2 hour.
Dissolve Jello in hot water. Let chill until slightly thickened. Stir in cranberry sauce, celery and nuts. Fold in sour cream. Pour into 1 qt. mold and chill until firm.
In medium sized bowl, combine bread cubes, cheese, deviled ham, green onion, green pepper, salt and pepper. Add hot water; toss gently. Place chicken breasts between pieces of waxed paper. Pound very thin with rolling pin or mallet. Do not tear flesh. Place equal amount of stuffing in center of each breast. Bring edges together, envelope style, and press to seal. Place sealed-side-down in greased baking dish. Combine bread crumbs and butter. Sprinkle evenly over top of stuffed chicken breasts and bake in preheated oven at 350° for 45 minutes or until chicken is tender. Serves 6.
Combine cream cheese, Marshmallow Creme and vanilla; mix well. Serve with strawberries, bananas, apples, oranges or kiwi.
Cook at 300° until passes toothpick test in 3 or 4 cake pans.
Melt together over low heat. Pour over 6 quarts of popped corn. Shape into balls.
Remove tops of loaves, pumpkin style. Hollow out into bowls. Cut pieces from inside into 1 to 1 1/2-inch chunks, to be dipped later. Combine remaining ingredients for dip. Fill empty "bread bowls" with dip.
Preheat oven to 375°. Season chicken very little with Tony's seasoning or any other "all season." Wrap one slice of ham around each chicken breast. Spray an oblong casserole dish with Pam. Pour entire can of soup at bottom of dish and smooth out evenly. Place chicken breasts on top of soup. Bake for 30 minutes. Remove dish from oven. Evenly distribute cheese on top of each chicken breast. Bake for another 10 minutes or until cheese melts. Baste each breast with juices from pan before serving. Enjoy!
Mix all ingredients and form into 2 loaves. Wrap in plastic wrap and leave in refrigerator 24 hours. Unwrap and place on rack. Bake at 300° for 1 hour. Cool and slice.
Combine sugar, oleo and milk. Boil, stirring occasionally until hard boil stage is reached. Remove from heat; add dates and pecans. Beat until creamy. Form into roll on a damp cloth. Roll and let cool. Slice to serve.
Cream the oleo and sugar. Beat in eggs. Stir in lemon juice and grated rind. Pour into crust. Bake in oven at 400° for 10 minutes. Turn oven down to 325° and bake for 20 more minutes. Remove when firm and brown.
Cook rice in boiling salted water until tender and dry. Add milk, sugar, raisins, marshmallows and vanilla. Pour into a greased baking dish and sprinkle with nutmeg. Bake in 350° oven until it starts to set in the center, about 40 minutes. Serve either warm or cold with cream. Makes 6 to 8 servings.
Combine cake mix, margarine, 1 egg and nuts. Press into rectangular pan. In separate bowl, combine remaining ingredients. Blend until smooth. Pour over cake mix. Bake at 350° for 30 to 40 minutes or until golden brown.
Wilt onion and bell pepper in oleo. Mix canned soups and eggs. Add this to wilted bell pepper and onion. Mix well. Pour in medium size pan. Cover with foil and bake at 300° for 35 or 45 minutes.
Cook elbow macaroni and drain. Set aside. Mix in large bowl the green pepper, onion and pimentos. Set aside. Mix (in food processor or mixer) the soup, milk and mayonnaise. Add to green pepper mixture. Add macaroni. Add 3/4 cup Parmesan cheese to mixture; stir together. Put in 13 x 9-inch casserole dish. Top with remaining cheese. Bake at 400° for 20 minutes.
Heat oven to 325°. Cream butter, sugar and vanilla at medium speed until light and fluffy. Gradually add flour, mixing at low speed until blended. Press into bottom of 9-inch spring-form pan. Prick with fork; bake 25 minutes until edges are light golden brown.
Mix all ingredients in order given. Pour into greased loaf pan and bake at 300° for 1 1/2 hours.
Drain green beans and mix with soup and milk. Salt and pepper to taste. Add 1/2 can of onion rings. Pour mix in greased casserole dish. Sprinkle rest of onion rings on top. Bake 30 minutes at 350°.
Melt butter in frypan. Add onion, pepper and garlic. Saute low about 5 minutes until tender. Turn off heat. Add in minced clams (include liquid). Stir in bread crumbs and Parmesan cheese. Transfer mixture into ovenproof casserole dish. Bake, uncovered, 30 minutes at 350°. Serve with crackers. Enjoy!
Grease a 9 x 13-inch pan. Place Tater Tots in bottom of dish. Fry vegetable steaks or scallops and cut up in bite size pieces. Place on top of Tater Tots. Next, add onions and mushrooms (if desired). Sprinkle with cheese.
Dissolve cocoa with 1 cup warm water. Mix with other ingredients. Bake in layers.
Brown beef and onion in a small amount oil. Add other ingredients. Mix well and pour into greased casserole. Bake for 1 hour at 325°. Serves 3 to 4.
Mix dry ingredients together; add liquid. Mix with spoon. Fill greased tins or lined tins 2/3 full. Bake at 375° for 15 to 20 minutes.
In a blender, combine cilantro (leaves only), lime juice, water, Parmesan, garlic, salt and pepper. Puree until smooth.
Let cheese stand at room temperature to soften. Combine cheeses, lemon juice, garlic powder and red pepper; beat with electric mixer or rotary beater until light and fluffy. Stir in nuts; shape into a roll about 1 1/2 inches in diameter. Sprinkle roll with paprika. Chill. Let stand at room temperature for 10 minutes before serving. Serve with crackers.
Dissolve yeast in 1/2 cup of the scalded milk, having allowed milk to cool to warm (110° to 115°). Add 1/2 cup flour to dissolved yeast and beat thoroughly. Then add remaining milk (cooled to lukewarm), sugar and half of the flour. Again beat until well mixed. Add melted butter, the beaten egg and salt. Mix well. Blend in remaining flour and turn onto floured board. Knead until dough feels smooth and elastic.
Beat together cake mix, 1 egg and margarine; spread into 13 x 8-inch buttered pan. (Pat into pan with hands.) Beat together 1 (8 ounce) package cream cheese, eggs, powdered sugar and vanilla; spread over first layer. Bake 30 minutes at 350°. (Cake will fall just like a chess pie.)
Crush and chop garlic. Heat oil in heavy large saucepan over low heat. Add garlic and cook until just beginning to color, stirring frequently. Add broth and wine and bring to boil. Reduce heat and simmer 30 minutes. Add milk, cream and potato and simmer 30 minutes.
Discard wing tips. Cut remainder of each wing into 2 servings at the joint. Put flour mix in 1 bowl and melted butter in another bowl. Roll each piece of chicken in butter then in flour mix. Place in 9 x 13-inch baking pan sprayed with Pam. Make sure no pieces are touching. Add remaining butter to pan. Bake at 350° for 1 1/4 hours.
Preheat oven to 300°. Melt butter in 13 x 9 x 2-inch pan in oven. Mix sugar, flour and cocoa. Add eggs and mix. Add butter, vanilla and pecans. Mix well and pour in pan. Bake for 30 minutes.
Heat oven to 325°. Grease bottom of 13 x 9 pan. In large bowl combine cake mix, brown sugar, peanut butter and margarine at low speed till crumbly. Add milk and egg, stir until blended. Spread in prepared pan. Bake at 325° for 25 - 30 minutes or until bars are set. Remove from oven and immediately sprinkle with marshmallows. Return to oven 1 - 2 minutes or until marshmallows begin to puff. Cool while preparing frosting.