HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine milk and hot water. Add bread and let soak until mixture is lukewarm. Stir in next 3 ingredients. Place in greased 1 1/2-quart casserole and place casserole in shallow pan. Fill pan with hot water to 1-inch depth. Bake in 350° oven until a sharp bladed knife inserted near center of pudding comes out clean, about 1 hour.
Mix all ingredients until well blended. Press meat in a 9-inch round glass cake dish. Spread catsup over top of meat loaf. Microwave 15 to 17 minutes. Give dish a 1/4 turn twice during cooking. Let stand 5 minutes before serving.
Cut up meat, bite size pieces. Put in flour, garlic salt or powder and pepper. Take meat out of flour and fry until brown. Put in covered glass casserole dish with 2 cans of French onion and cooking wine. Cook 50 minutes at 350°. Take out; add 2 cans cream of mushroom soup and 1 pint of sour cream mix. Put back in oven for 10 minutes. Take out. Serve hot over noodles, rice or mashed potato.
Mix well and make into balls, then flatten. Bake at 300° until they start to brown.
Put chicken in bottom of buttered casserole dish. Top with mixture of soup and sour cream. Top with Ritz cracker crumbs. Pour melted butter over top. Bake 45 minutes at 350°.
Whiz in a blender. Serve in elegant glasses with an orange slice as a garnish.
Preheat oven to 300°. In a small bowl, whisk together the flour, pumpkin pie spice and baking soda. In medium bowl with an electric mixer, cream the butter and sugar. Beat in pumpkin puree. Beat in eggs and vanilla. Beat flour mixture until just combined. Stir in white chocolate chips and pecans. Drop dough by rounded tablespoons 2 inches apart on an ungreased cookie sheet. Bake for 20 to 22 minutes or until set.
Cut stem out of large cabbage and boil for 15 minutes. Cool well. Shave thick part of each leaf.
Cream eggs and sugar. Add flour and margarine. Gradually add pineapple and milk. Bake in 250° oven for 45 minutes. Then bake at 350° for 15 minutes to brown. Makes 2 each 9-inch pies. (Use unbaked pie crust for this recipe.)
Put potatoes in a large mixing bowl. Add cream cheese, onion, eggs and flour. Beat on medium speed until blended. Beat at high speed until light and fluffy. Add salt and pepper. Spoon into greased 9-inch square baking dish. Sprinkle French fried onions on top. Bake uncovered at 300° for 35 minutes.
Slice steak into 1/2-inch strips; brown in large pot and add 1/2 cup water, bell peppers and onions and add to mixture. Let simmer on medium heat 10 minutes. Add salt and pepper to taste and soy sauce; add 2 cups water and gravy mix. Let cook 20 minutes. Serve over hot rice!
Cream together cream cheese and peanut butter. Add sugar and last, fold in the Cool Whip. Pour in crust. Chill and serve.
Brown ground beef until no longer pink; drain. Combine all ingredients except beans; simmer for 1/2 hour. Add beans. Bake at 350° until bubbly.
Prepare cake mix and pour 1/2 batter into greased and floured 9 x 13-inch baking pan. Bake 10 minutes at 350°. Meanwhile, melt margarine in saucepan over low heat and add caramels, stirring constantly. Mix with condensed milk and pour over baked layer. Sprinkle with 1 cup nuts and chocolate chips. Pour remaining batter over caramel layer and sprinkle with remaining nuts. Bake for an additional 20 minutes. Cool and cut into squares.
Mix peppers, zucchini and onions. Add salt. Mix and refrigerate overnight. Rinse and drain. Add vinegar and sugar. Simmer 45 minutes. Put in jars and water bath.
Scrape rind from top of cheese. Arrange almond slices over top, pressing firmly into cheese. (Can be prepared 1 day in advance up to this point.) Bring to room temperature.
Mix all ingredients, adding chocolate chips last. Bake at 350° for 50 to 55 minutes in a Bundt pan.
Preheat oven to 325°. Grease a 1 1/2-quart shallow baking dish. In large bowl, mix corn, eggs and onion well. Combine flour, salt, pepper, sugar and nutmeg. Stir into corn mixture. Add butter or margarine and pimientos. Mix well. Pour into dish. Set dish in pan. Pour hot water to 1-inch around dish. Bake, uncovered, 1 hour or until pudding is firm and knife comes out clean. Makes 8 servings.
Combine beef, 1/2 cup cheese, bread crumbs, milk, onion and egg. Make 24 (1 1/4-inch) meatballs. Mix flour, salt and pepper. In rectangular baking dish, alternate 2 layers of potatoes, green beans and flour mixture. Heat remaining cheese and mushroom soup until cheese melts. Pour half of mixture over potatoes. Bake at 350° for 20 minutes. Arrange meatballs over potatoes. Add remaining soup mixture. Bake an added 45 minutes, until potatoes are tender.
Brush bread with melted butter. Sprinkle with 2 teaspoons sugar and cinnamon. Cut each slice into quarters. Arrange in layers in greased 1 1/2-quart baking dish. Sprinkle each layer with raisins. Beat eggs and stir in remaining sugar, milk and vanilla. Continue stirring until sugar dissolves. Pour over bread and raisins. Set baking dish in pan containing 1-inch hot water. Bake in preheated 350° oven for 60 minutes or until knife inserted comes clean. Serve warm or cold.
In large mixing bowl, beat cheese until fluffy. Gradually beat in Eagle Brand until smooth. Stir in ReaLemon and vanilla. Pour into prepared crust. Chill 3 hours or until set. Top with strawberries and desired amount of glaze.
Mix butter, egg white, extract and food coloring together. Add powdered sugar and knead until smooth. Press into molds. Remove and let dry overnight. Store in covered container. (Roll pieces in powdered sugar before molding to keep from sticking.)
Drain pineapple, reserving 3 tablespoons syrup. Blend pineapple with cheese and bacon. Stir in syrup. Pack cheese mixture into crock. Chill. Serve with crackers. Makes 5 cups.
Cream shortening and sugar; mix in milk, egg and vanilla until blended. Mix flour, baking powder and salt, then add to creamed mixture and stir until moistened. Add oatmeal and mix well. Put in tightly covered bowl and refrigerate for 1 hour. Roll out 3/8-inch thick on lightly floured surface and cut with sharp metal cookie cutters and bake for 13 to 15 minutes at 375°. Cookies will not brown.
Mix oil and sugar, medium speed. Add eggs and blend well. Add baking powder to flour and then add milk and flour alternately to mixture; add vanilla; do not overbeat.
Peel and remove seeds from melons. Dice and put through food processor. Add the rest of ingredients and mix to incorporate. Refrigerate overnight.
Combine all dry ingredients, except yeast. In separate bowl, dissolve yeast in 1/4 cup warm water. To this add chicken stock. Add to dry ingredients. Knead mixture for 3 minutes. Dough will be quite stiff (if too stiff, add extra liquid or an egg).
Mix grated cheese, bacon and peas. Blend eggs and milk together. Mix flour, mustard and parsley with milk. Mix everything together. Bake for 40 to 45 minutes at 350° in a 12 x 12-inch pan (sprayed with nonstick spray or greased with butter or margarine).
Cream sugar and oil. Add eggs and beat. Put food color in a cup and add vinegar. Mix well and add to egg mixture. Beat well. Mix cocoa, flour, soda and salt together. Add flour mix and buttermilk alternately. Add vanilla. Beat well. Bake in 3 or 4 thin layer pans or an extra large cookie sheet at 350° until done. Let cool.
Cut kielbasa into coins; dice potatoes and onions. Place coins in frying pan on low heat until fat runs from meat. Add potatoes and onions into pan. When potatoes are cooked, serve. Must be stirred frequently or it will stick. Very tasty.
Mix together ham, canned milk, cracker crumbs, onions, salt and pepper. Shape into patties and bake at 350° for about 30 minutes in a greased pan.
Put each lettuce leaf on a plate. Lay a pineapple slice on top of each lettuce leaf. Stand 1/2 banana in the hold of each pineapple slice. Top bananas with salad dressing. Place a cherry on top of each banana to make your salad glow.
Mix the first 4 ingredients on low speed. Pat down in greased jelly roll pan. Bake for 20 minutes in a 350° oven. Mix the beaten eggs, 1 1/2 cups sugar and Karo syrup real well, then fold in pecans. Pour over hot crust. Bake for 25 to 30 minutes, or until set, at 350°.
Blend at slow speed the cake mix, 1/2 cup of sugar and oil. Add eggs, one at a time; add sour cream. Beat until smooth. Mix together 4 tablespoons of sugar and 3 teaspoons of cinnamon. Use a small portion of sugar-cinnamon mixture instead of flour in greased pan. Grease and "flour" a large Bundt pan or loaf pan. Pour half of cake mixture into pan. Sprinkle half of sugar-cinnamon mixture on batter and add pecan pieces to taste. Add remaining batter. Use remaining sugar-cinnamon-pecan mixture on top of cake batter. Bake at 350° for 1 hour.
Mix ingredients in the order given. Bake at 350° for 25 minutes. Makes 2 1/2 dozen.
Stir oil and sugar. Add rest of wets. Stir. Add dries. Add oats. Stir. If mixture seems too wet, try chilling it for awhile. Drop by spoonful onto lightly greased cookie sheet. Bake in moderately hot 375° oven for 10 to 12 minutes.
Combine all but last 3 ingredients, mix lightly. Shape into loaf. Combine ketchup, sugar and water. Pour over loaf. Bake at 350° for 1 hour.
Cook all, stirring occasionally. Remove from heat. Stir until it begins to lose its gloss. Drop by spoonfuls on wax paper. If it becomes too thick, reheat slowly. Real easy.
Brush 3-quart shallow baking dish generously with some of the melted margarine. Mix the rest of the ingredients together until well blended. Pour mixture into prepared casserole and spread evenly on top. Place pan on center shelf of oven and bake at 350° until top is golden and crusty and knife inserted into center comes out clean, 50 to 55 minutes. Remove from oven and let cool 5 to 10 minutes before serving. Serves 6.
Preheat oven to 500°. Place clams in single layer baking dish. Scatter all the remaining ingredients, except the scallions and lemon wedges, over the clams. Roast the clams at 500° for 9 minutes. Turn them and roast for 9 minutes longer, until they pop open. Discard any that don't open.
Mix baked beans, catsup, brown sugar, onion and mustard. Sprinkle 1/2 can French fried onion rings into mixture and 1/2 on top. Bake at 350° for 1 hour.
Heat peanut butter and butter until melted. Add powdered sugar until creamy and smooth. Pat into 9 x 9-inch pan. Cut before cooling. Cool.
Brown together in skillet hamburger and bacon. Add onion when partially brown to cook until tender. Drain grease. Drain liquid from lima and kidney beans and reserve to add if needed. Mix all ingredients together and place in crock-pot on low. Heat for 2 to 3 hours, adding some of the reserved liquid if needed. I vary the kinds of beans and also use regular mustard instead of dry sometimes. If desired, you may increase the amount of hamburger or brown sugar. It is a flexible recipe; you can use what you have on hand.
Mix all ingredients well. Take 1 shell. Spoon a tablespoon of cheese mixture into middle of shell. Fold both sides over to the middle. Do the same with rest of shells.
In a lightly oiled cooking skillet, stir-fry the rice, chopped onion and the seasonings over a medium flame until the rice is lightly golden brown. Pour 2 of the cups of hot chicken broth and the small can of tomato sauce. Very important: After adding the chicken broth, do not stir the rice while it is cooking. Let the rice come to a boil in the uncovered cooking skillet. Cover the rice and let simmer over a low flame. As the broth begins to evaporate from the skillet, gradually add the other 1 cup hot chicken broth to the rice. Continue simmering over a low flame until all the chicken broth has evaporated. Remove from heat and serve hot. Makes approximately 8 servings.
Thaw hash browns and meat ahead of time. Combine meat, milk and dry soup mix. Fill pie shell with this mixture. Top with hash browns. Add top crust. Seal edges and pierce top in several places. Bake at 350° about 1 hour or until brown.
Cut up bread. Remove crust and spread bread with butter. Place in a greased 13 x 9 x 2-inch baking dish. Set aside. Cook sausage and drain well. Spoon over bread slices. Add shredded cheese. Combine eggs, milk and 1 teaspoon salt. Mix well and pour over cheese. Cover casserole and chill overnight. Remove from refrigerator 15 minutes before baking. Bake, uncovered, at 350° for 45 minutes or until set.
Mix butter, shortening and sugar. Add eggs and vanilla. Sift dry ingredients together and add alternately with milk to creamed mixture. Bake in tube pan at 325° for about 80 minutes. Important: Cool in pan.
Preheat oven to 325 degrees. Grease a 7 x 11 or 9 x 9 inch baking dish.
Prepare cake mix using package directions. Pour 1/2 batter into greased 9 x 13-inch pan. Bake for 15 minutes.
Mix dry ingredients together (including chocolate chips). Mix wet ingredients together and pour into dry ingredients. Mix together well and pour into greased and floured tube pan. Bake at 350° for 45 to 55 minutes.
Place all ingredients	in a quart jar and shake until thoroughly mixed. Or it can be mixed in a bowl for 10 minutes. Store it in a jar in the refrigerator and it will keep for over 4 weeks.
Put squash in buttered casserole. Mix other ingredients and pour over mixture. Cover. Cook at 350° for 40 minutes.
Mix together soups, sour cream, wine and 2 cans of water. Arrange chicken breasts in a baking dish and pour mixture over them. Bake at 375° for 45 minutes. Serve over rice. Serves 4.
Mix together Jell-O into boiling water with 1/2 cup sugar added. Beat in cream cheese, 1/2 cup sugar and Pet milk. Pour into graham cracker crust.
Saute onion and mushrooms in oleo. Mix all remaining ingredients together. Heat lightly before serving. Excellent with Doritos, tortillas or little Pepperidge Farm breads.
Cook chicken; remove meat from bones. Reserve broth. Cut chicken into small pieces; place in a 13 x 9 x 2-inch pan. Pour drained Veg-All over the chicken. In a saucepan, mix and bring to a boil the broth and soup. Pour this over the chicken mixture. Melt butter. Add milk, flour and pepper; mix thoroughly to form batter. Pour over chicken mixture. Bake at 425° for 25 to 30 minutes.
In large salad bowl, combine greens, oranges and onions; set aside. In small bowl, with wire whisk, blend oil, vinegar, honey, salt and pepper. Drizzle over salad. Makes about 6 servings.
Melt butter in medium-size saucepan. Stir in brown sugar and salt. Bring to boiling. Cook, stirring constantly, 2 minutes (mixture may steam). Remove from heat. Carefully stir in milk. Return to heat. Bring to a full rolling boil. Remove from heat. Cool to lukewarm. Stir in 10x sugar. Beat until smooth and spreadable.
Peel potatoes and cut into 1-inch thick slices. Place all ingredients in electric skillet. Cover and simmer at 250° for an hour or until done and syrup is decreased. Turn frequently.
Saute onion in oleo; melt cheese with onion and oleo. Add soup and milk. Stir in rice and broccoli. Bake at 350° for 30 minutes.
Add boiling water to puree with salt and sugar. Boil for 5 minutes. Cut bread into 1-inch cubes. Place bread cubes in a 1-quart casserole and pour butter over bread cubes. Add tomato mixture and bake, covered, at 375° for 30 minutes.
Combine salmon and cream cheese, mixing well. Stir in remaining ingredients, except pecans and parsley. Chill well. Shape into 12-inch long log and roll in pecans and parsley. Roll up in foil or plastic wrap. Chill well. Serve with assorted crackers.
Melt butter in oven in jelly roll pan. Put dry cake mix in. Press down. Layer chocolate chips, Cheerios, marshmallows, and pour Eagle Brand condensed milk over all. Bake in 350° oven for 25 to 30 minutes.
Brown hamburger, onion, salt and pepper. Add remaining ingredients except cheese and pepperoni. Place half in casserole, then a layer of pepperoni and cheese. Repeat. Cover with foil and bake at 350° for 45 minutes. Spaghetti sauce may be used instead of paste and tomato sauce.
Mix together in saucepan. Heat and stir until smooth. Pour over chicken pieces which have been placed in a large baking pan. Bake 250-300 degrees for 2 1/2-3 hours. Chicken gets golden brown and makes it's own gravy.
Drain pineapple, reserve 1/4 cup juice. Combine pineapple, reserved juice, garlic, lemon, catsup, honey, Worcestershire sauce, rosemary and salt. Arrange chicken in 3-quart shallow casserole dish. Pour pineapple mixture over chicken. Cover, refrigerate overnight or at least 1 hour. Remove chicken from dish. Pour marinade into saucepan. Stir in cornstarch. Cook until sauce boils and thickens. Brush sauce over chicken. Bake in 450° oven for 30 minutes. Serves 4.
Pick chicken off bite size. Layer chicken in 9 x 13-inch baking pan or dish. Put Veg-All and a bit of chopped onion next. Mix chicken broth and cream soup; pour over vegetables.
Cook rice Then rinse well. Drain and put into a bigger pan. Add milk to cover. Add cinnamon, sugar and butter. Cool until heated well. In another pan, put eggs. Beat well and add milk. Mix with rice filling. Grease dish and bake at 350° for 35 mins.
Combine all ingredients, except vanilla, in top of double boiler. Beat until well blended. Cook over rapidly boiling water, beating constantly. Beat until mixture forms peaks. When icing is thick, about 7 minutes, add vanilla and beat well.
Grate cabbage into a bowl, put mayonnaise, salt and pepper. Add vinegar and grated carrots. Stir and blend well, add sugar to taste.
Soak garlic in vinegar for 1 hour. Mix all cheeses. Add vinegar. Add 5 ounces dried beef. Chill until firm. Form into a ball and roll in remaining dried beef. Refrigerate until serving.
Brown sausage and drain. Line bottom of 13 x 9-inch pan with rolls. Sprinkle sausage and cheese over rolls. Combine rest of ingredients and pour over top. Bake 15 minutes at 425°.
Mix all ingredients; form into balls. Before serving, roll in more powdered sugar. These freeze well.
Slice berries in baked pie shell. Mix sugar and cornstarch together; add to the crushed berries. Boil until thick. Add lemon juice and cool completely. Pour over sliced berries.
Begin preparation of the rice first, in a rice cooker or boil it stovetop until fluffy.
Bring clam juice and wine to boil in saucepot. Add clams, cover and cook until shells open, 5 to 6 minutes. Transfer clams to bowl with slotted spoon; cool. Remove from shells and coarsely chop. (Discard any unopened clams.) Add onions, carrots, celery, garlic, thyme and pepper flakes to clam juice. Simmer over medium heat until vegetables are tender, 25 minutes. Stir in chopped clams, parsley, oil and salt. Toss sauce with pasta in serving bowl. Makes 6 servings.
Beat the butter, egg and powdered sugar for 2 minutes. Then add Cool Whip, pineapple and chopped peanuts. Stir in chopped apples.
Have all cheese at room temperature. Beat until well blended. Add remaining ingredients. Shape in ball and roll in nuts. Top with maraschino cherry. Refrigerate. Serve with snack crackers. The kinds and amount of cheese can be varied.
Brown hamburger, add all other ingredients and cook for 45 minutes. Serve on buns.
Whip egg whites until foamy. Add salt and cream of tartar and continue to whip until they hold a point but are not dry. Add 1/2 cup of sugar slowly, then the extract. Sift rest of sugar and flour together. Fold in small amount at a time, mixing as little as possible. Add walnuts. Bake in ungreased tube pan for 1/2 hour at 275°, then 1/2 hour at 325°. Invert pan and let hang until cold. This is good without frosting. I do sometimes use a caramel frosting.
Spread cookie crumbs on bottom of a 9-inch spring-form pan coated with cooking spray. Set aside. Beat cream cheese produce at high speed with mixer until fluffy. Gradually add sugar, beating well. Gradually add egg substitute, mixing well. Add melted chocolate, cocoa and vanilla, mixing until blended. Stir in sour cream alternative. Pour into prepared pan. Bake at 300° for 1 hour and 40 minutes. Remove from oven; run a knife around edge of pan to release sides. Let cool on wire rack. Cover and chill at least 8 hours. Remove sides of pan and spread with cherry pie filling. Dollop each serving with 1 tablespoon whipped topping. Yields 12 servings.
In saucepan saute onion in butter. Blend in flour. Add milk and cream. Stir until thick and bubbly. Remove from heat. Stir in salt, pepper, pimento, water chestnuts, parsley, crab meat, shrimp, rice and 1/2 cup (2 ounces) Cheddar cheese. Spoon into 2 1/2-quart casserole. Bake at 350° for 20 minutes or until heated through. Garnish with rest of cheese around edge of dish, leaving center clear.
Use round steak or sirloin. Trim fat from meat and puncture. Marinate 12 to 24 hours in 1/2 can of beer. Grill meat, cut into strips. Serve with tortillas, lettuce, picante sauce, chopped tomatoes, guacamole, cheese, anything that you please.
Cook vermicelli and drain. Stir in lemon juice and oil. Refrigerate. Mix all remaining ingredients, except mayonnaise. Add to cold pasta mixture and toss with mayonnaise and salt and pepper to taste.
In large saucepan, combine sweet potatoes with enough water to cover. Boil until fork tender (not mushy), about 15 minutes. Drain potatoes but save the cooking liquid. In medium bowl, combine sugar, flour, salt, cinnamon, and nutmeg. Stir to mix.
Beat eggs and add remaining ingredients. Bake in a 9 x 13-inch Pyrex dish for 35 minutes at 350°.
Line a cookie sheet (with 1-inch sides) with foil. Lay graham crackers to cover sheet. Melt butter, sugar and pecans. Boil 1 minute. Spread over crackers. Bake 10 minutes at 325° or 350°. Let cool in pan. Break apart and enjoy!
Mix and pour into a 6-quart freezer. Add milk to fill line. Freeze.
Combine chicken, 1 cup cheese and next 8 ingredients, stirring well. Cover and chill. Heat 1/2-inch of oil in a large deep skillet until hot (375°). Fry tortillas, one at a time, in hot oil until crisp and golden. Drain on paper towels.
Slice off tops of tomatoes and scoop out insides. Sprinkle with salt and pepper, basil. Combine corn and green pepper and place in boiling salted water for 3 minutes. Drain, add bacon, butter and pepper. Stuff tomatoes, bake until soft at 350°.
Combine marshmallows and nuts and sprinkle evenly over the bottom of a buttered 8-inch square pan. Melt chocolate in the top of a double boiler over hot water, stirring frequently. Pour the melted chocolate evenly over marshmallow nut mixture. Cool until firmly set and cut in 1-inch squares.
Dissolve Jell-O in the boiling water. Cool slightly. Add 7-Up. Let partially congeal and then add crushed pineapple which has been drained of juice. Add marshmallows and bananas. Pour in 9 x 9-inch or 9 x 13-inch pan and chill until solid.
Place water, milk, butter, sugar, lemon juice, rind, pulp and salt together in a 4-quart or larger saucepan. Bring to a slow boil. Add cappelini or vermicelli; cook slowly over a low flame, using a long tined fork to separate the cappelini so that it will not stick together while cooking. Cook vermicelli until tender, but do not overcook. When cappelini or vermicelli is cooked, make sure that the sauce is thick but not dry. Remove from flame and let it cool.
Arrange 4 spears of asparagus on each ham slice; roll and put in single layer in shallow pan. Melt butter; mix in flour and stir until smooth. Pour in cream and continue stirring until sauce is thick and bubbly. Add cheese. Add some of mixture to egg yolk, then return to pan. Pour over ham rolls and bake for 35 to 45 minutes in a preheated 350° oven.
Mix dry ingredients. Work in shortening. Pack 1/2 in loaf cake pan. Cover with date filling, then add rest of crumbs on top and bake 40 minutes.
Preheat oven to 400°. In a large bowl, cream oleo and sugar until fluffy. Add water and vanilla. Gradually add flour, then nuts, beating until firm. Roll into small balls. Place on ungreased cookie sheet about 1-inch apart and bake until lightly brown on bottom. Let cool on rack and roll in confectioners sugar. When completely cool, roll in sugar again.
Mix, place in greased	casserole and dot with butter. Bake covered at 350° for 1 hour. (May make ahead and refrigerate before baking.)
Cook hamburg with onion; salt and pepper. Put a layer of mashed potatoes in a loaf pan. Place one half of the hamburg on top of potatoes. Put the corn on top of meat and add the rest of the meat. Put the peas on top of second meat layer. Put a layer of mashed potatoes on top of peas; sprinkle the grated cheese on top. Bake for 1 hour at 350°.