HumbleIntelligence/food-ner-1-Million huggingface dataset:
In greased 1 1/2-quart casserole, toss bread cubes and berries. In medium bowl, beat together remaining ingredients until sugar is dissolved. Pour over bread cubes. Bake in preheated 350° oven until knife inserted near center comes out clean, about 55 minutes. Serve hot or chilled. Makes 6 servings.
Mix all ingredients (whip egg slightly in milk). Slightly toss together. Cook at 300° about 30 minutes or until bubbly all over.
Mix cheese and flour. Add butter and mix thoroughly. (Work with hands.) Mold 1 teaspoon dough around each olive. Chill at least 1 hour.
Saute the mushrooms and garlic in olive oil. Add fresh spinach and cooking wine; blend together. Then, add the creamed spinach; blend and cook for about 30 minutes on low heat. Cook pasta according to directions and drain. Mix together pasta with spinach mixture; add Parmesan cheese. Serve with French bread.
Mix all together and bake in a heavy pot or Dutch oven, covered, for 4 hours at 250°.
Cook onions and celery in oil until yellow. Add meat and cook until redness leaves. Add tomatoes, spaghetti and seasoning; mix. Put in large oiled casserole. Cover and bake at 350° for 45 minutes. Serves 8.
Spray 9 x 12-inch baking dish with Pam (or use 2 dishes). Cream butter, sugar and cinnamon. Mix flour and cheese. Slowly add flour mixture to butter-sugar mixture. Pour drained apples into dish. Spread cheese mixture on top. Bake at 350° for 30 minutes or until golden brown.
Combine sugar and flour. Heat butter, cocoa and Coke to boiling point. Pour this over flour-sugar mixture and mix well. In another bowl, add buttermilk, eggs, soda, vanilla and marshmallows. Combine the two mixtures. Bake in sheet cake pan at 350° for 30 minutes or until done.
Bake in tube pan at 350° until dark brown and pulls away from side of pan.
Boil chicken; reserve 2 cups of broth. Remove chicken from bones and cut into bite size pieces. Place in baking dish. Add 1 cup of broth to the 2 cans of soup and pour over chicken. Melt the butter and add 1 cup of broth. Add to stuffing and mix well. Spoon on top of chicken. Bake 30 to 45 minutes at 350°.
Mix together graham crackers, sugar and shortening; pat down into 8 to 9-inch baking pan. Mix together cream cheese, sugar and eggs and pour into crust. Bake at 350° for 30 minutes, then cool. When cool, mix sour cream, vanilla and sugar and spread on top. Bake an additional 15 minutes. Serve cooled either plain or with fresh fruit topping.
Melt butter and brown sugar. Add corn syrup and salt. Boil 5 minutes, stirring continuously. Add baking soda and vanilla. Mix popcorn and sauce. Bake on low setting in oven for 45 minutes. Break apart and cool.
Place all ingredients in bowl and mix. Make into walnut-sized balls and place on buttered cookie sheet. Press down in crisscross pattern with tines of fork. Bake at 375° for 8 to 10 minutes. Makes 3 dozen.
Break crab meat into fine pieces. Add cream cheese, minced onion and salt. Add salad dressing and chopped dill pickle and mix well. Serve with cracklin' crisp potato chips.
Soften cheeses; mix well. Add other ingredients. Roll into ball. Roll in finely chopped pecans. Chill 1 hour.
Saute first 5 ingredients in the butter until onion is soft. Add chicken stock and cook until carrots and potatoes are tender. Add mushrooms and parsley at the last few minutes of cooking. Blend flour in cold milk and stir into soup. Heat to bubbling and melt cheese into it. Makes approximately 8 servings.
Sift dry ingredients. Add oil, 1/4 cup of milk and extracts. Beat 2 minutes. Add rest of milk and eggs; beat 2 minutes. Pour into greased 1 1/2-quart ring mold. Bake in 350° oven for 25 to 30 minutes.
Combine sour cream and cinnamon. Mix well. Add remaining ingredients and mix. Chill lightly before serving. Makes 6 servings.
Brown bacon, beef and onion, drain. Stir together beans after draining half the liquid from each can. Add remaining ingredients and combine with mixture of meat. Bake 1 hour at 350°; covered for most of that hour.
Mix all ingredients and chill. You may add any fresh fruit (of your choice) or the salad may be made entirely with fresh fruit, when available. Makes a nice treat.
Soften butter. Crush garlic; work garlic into softened butter. Cut loaf of bread into 1 1/2-inch slices cutting through to within 1/2-inch from bottom. Spread garlic butter on either side of each slice; press back into shape and spread top and sides with garlic butter. Wrap in foil and bake at 400° for 10 minutes. Open foil and bake 5 minutes more.
Trim all fat from the roast. Cut slits through the middle of the roast (deep). Stuff with mixed chopped vegetables and olives.
Combine first 3 ingredients in large bowl. Crush Rice Krispies. Mix thoroughly and shape into Easter eggs. Melt chocolate in a double boiler and dip eggs (one side; let stand then the other). Chill and serve.
Melt margarine and chocolate chips together in a double boiler. Beat egg with powdered sugar and add to double boiler. Let cool slightly and add vanilla and marshmallows. Line a 9 x 13-inch pan with whole graham crackers. Pour mixture over crackers and refrigerate.
Butter 15 x 10-inch jelly-roll pan. In 2-quart saucepan over medium heat, heat sugar, butter, salt and water to boiling, stirring often. Continue cooking to 290° or drop test into cold water until thread are hard but not brittle. Remove mixture from heat; stir in coarsely chopped walnuts and soda. Pour at once into pan. Spread top with melted chocolate and sprinkle with finely chopped walnuts. Cool. By hand, snap candy into small pieces.
Combine all dry ingredients, then add egg, oil and milk (or water). Pour into small greased casserole dish or 8-inch square pan. Bake for 20 to 25 minutes at 400°. Corn bread is done when toothpick comes out clean. Serve with crock-pot chili.
Pour 1/2 cup servings of fruit cocktail in dessert cups. Sprinkle small amount shredded coconut. Drizzle honey on top.
Rinse chops; salt and pepper to taste. Flour lightly. Mix eggs and milk together. Dip pork chops in egg mixture, then roll in crackers. Fry in oil until golden brown, turning once. Remove chops and place on grill or broiler pan and bake at 325° for 35 minutes.
Finely chop pepper. Combine with turkey and nuts. Add mayonnaise and red pepper. Mix well.
Drain crab, shrimp and clams, reserving juices. Cut crab into 1/2-inch pieces. Saute bacon, onion, green pepper in large pot or Dutch oven until bacon is crisp. Add potatoes, reserved juices from seafood, wine, salt, black pepper and thyme. Cover and simmer over medium heat about 20 minutes until potatoes are tender. Add crab, shrimp, clams, corn, milk and half and half. Simmer 10 minutes longer. Do not boil. Garnish with sliced green onions. Serves 6.
In a saucepan, melt margarine. Add 1 cup of beet juice and mix well with all ingredients except beets. Bring to a boil and pour over beets. Let stand a couple of hours before serving.
Bake and cool crust. Cut candy bars into small pieces. Combine gelatin and cold water in saucepan; let soften 5 minutes. Add candy bars. Heat slowly over low heat until candy melts. Remove from heat. Stir in ice cream. Place mixture over bowl of ice water, stirring occasionally, until mixture thickens. Pour into pie crust and chill 3 hours.
Cream together margarine and sugar; add vanilla and water. Stir in flour and pecans. Chill dough for 4 hours. Shape into small balls and place on ungreased cookie sheet. Bake at 325° until light gold, about 20 minutes. Cool slightly and roll in confectioner's sugar.
Preheat oven to 375 degrees. Mix all ingredients except butter in large bowl. Grease a large casserole dish and put in the mixed ingredients. Pour melted butter over top and bake for 1 - 1 1/2 hours or until golden brown.
Scrub medium cucumbers with brush; pack into hot, sterilized jars. To each quart, add 2 heads of dill, 1 piece of alum and 1 teaspoon mustard seed. Fill jars with hot brine, made of the cider vinegar, water and coarse medium salt. Seal jars.
Mix meat, onion, garlic salt and lemon pepper and roll into bite-size balls. Brown in a small amount of oil and drain. Mix preserves and barbecue sauce and simmer for 30 minutes. Add meatballs. Serve warm in a chafing dish.
Saute chopped bacon and onion. Add Worcestershire sauce, mustard, brown sugar, vinegar and pepper. Bring to a boil and pour over spinach. Mix well.
Chill lime Jell-O and crushed pineapple until firm. Spread with cream cheese, pecans, celery and salad dressing. Chill. Chill strawberry Jell-O until syrupy. Spread over Jell-O and chill until firm. Use a 9 x 13-inch Pyrex pan.
Mix well. Make biscuits 3/4-inch thick and brush with melted butter. Bake at 400° for 25 minutes or until done.
Coat each hard-cooked egg with flour. Divide sausage into 8 equal parts. Pat one part sausage onto each egg. Mix bread crumbs, sage and salt. Dip sausage-coated eggs into beaten eggs. Roll in bread crumb mixture.
Slowly cook all ingredients, except carrots. When vegetables are done, pour over cooked carrots. Marinate overnight. Serve warm.
In bowl, stir together flour and brown sugar. Using pastry blender, cut in butter and 1 cup peanut butter until coarse crumbs form. Press crumb mixture into bottom of 2 (15 x 10 1/2 x 1-inch) jelly roll pans. Bake in a 350° oven until browned. Cool on racks.
Mix cake according to directions on box. Split into 4 layers. Mix 1 1/2 packages of coconut with sour cream and sugar; set aside 1/2 cup of the mixture for later use. Spread the rest between layers. Mix the 1/2 cup of mixture with whipped topping and spread on top and sides. Sprinkle rest of coconut on top of cake. Refrigerate for 3 days in an airtight container before cutting.
Cut vegetables into bite-sized pieces. Mix all ingredients together and stir until vegetables are well coated. Marinate overnight. This can be served as a side dish or with toothpicks as an appetizer.
Make sandwiches with buttered bread and cheese. Put in greased baking dish. Beat eggs, milk and seasonings together and pour over the sandwiches. Bake at 325° for 1 hour.
Dissolve yeast in warm water. Add salt, sugar and shortening. Beat eggs and add. Add 2 cups of flour with a mixer, then stir in enough flour to form a soft dough. Knead on a floured surface until smooth and elastic.
Mix all ingredients. Bake at 350° for 45 minutes in a 9 x 9-inch dish.
Mix sugar, margarine and eggs until creamy. Stir flour, baking soda and salt, then mix with chocolate chips. Spread into an ungreased 13 x 9-inch pan. Bake at 375° for 15 to 20 minutes.
Heat 1/2 cup water, lemon peel, lemon juice, honey, ketchup, bouillon cube, salt and garlic to boiling. Mix cornstarch and 1 Tbsp cold water, stir into sauce. Cook and stir until thickened. Pour into a saucer.
Melt oleo in a 1 1/2-quart saucepan. Cook vegetables over low heat for 10 minutes. Add rest of ingredients. Pour into a large casserole. Bake for 1 hour in a 350° oven.
Reserve 2 avocado seeds. Scrape insides of avocado hull. Mix all ingredients and either add 2 seeds or 3 drops green food color to keep it from turning black. Tightly cover and keep it under refrigeration until ready to use. Yields 4 servings. Serve on chopped lettuce.
Break up spaghetti into 2-inch long pieces. Cook spaghetti and drain well. Mix egg and milk and put noodles in egg mixture.
Mince onion very fine by slicing down and crossways. Mix meat, eggs, tomatoes (cut up), onions, salt and pepper all together. Last, add cracker crumbs. Place meat loaf in Pyrex loaf dish. Add catsup on top of meat loaf. Bake at 375° for 1 hour.
Have cheese at room temperature. Mix all together. Roll into one large or two smaller balls. Roll in finely chopped pecans.
Cube cheese. Mix with picante and peppers. Microwave for approximately 5 minutes, stirring several times. Serve on or with tortilla chips.
Beat together all ingredients and mix in the stiff beaten egg whites lastly. Bake paper thin on a hot cast-iron griddle. Spread with preserves, jam or jelly and 1 tablespoon whipped cream. Fold into triangles. Serve with afternoon coffee or as dessert.
Beat eggs gradually into oil. Combine dry ingredients; add alternately with zucchini. Stir in raisins, nuts and vanilla. Pour into 2 greased and lightly floured loaf pans. Bake at 350° for 55 minutes; let stand 10 minutes. Turn onto wire racks to cool. Can be glazed with powdered sugar. Serve.
Cook roast slowly in small amount of water until very tender. Remove from heat. When slightly cool, remove bone and fat. Cut into small pieces. Return to heat. Add other ingredients; cook until meat is stringy, stirring often. Delicious served on toasted hamburger buns.
Preheat oven to 375°. Put stick of margarine in pan and put in oven. Let melt. Mix flour, sugar, baking powder and salt together. Add milk and stir good. Put mixture into pan with margarine; stir. Sprinkle fruit on top. Stir around a little. Put other cup of sugar on top. Sprinkle all around. Cook until golden brown.
Mix all ingredients in one bowl. Pour into 9 x 13-inch baking pan. Bake at 350° for 1 hour.
Mix together in a large bowl the first 7 ingredients to include soda, pulp, sugar, baking powder, cinnamon, salt and beaten egg. Blend thoroughly and gradually add flour. Slowly add milk while stirring. Finally, add melted margarine and pour into a greased pan. Bake at 325° for 50 minutes.
Bone, skin and cut each breast in half about 1 hour before serving. Pound each chicken breast half to about 1/4-inch thickness. Place bread crumbs in pie plate. Moisten chicken pieces with water, then dip into bread crumbs to coat evenly.
Combine all ingredients; pour in buttered casserole. Bake at 350° for 25 minutes.
Combine ingredients in order of listing. Fold together and spoon into an oiled 3 1/2 cup mold. Refrigerate until set. Serve with Club crackers.
Use a large frying pan or wok. Add oil and garlic to a hot pan. Then add carrots. Saute or stir-fry for 2 minutes. Add zucchini. Toss about for 3 minutes. Add the lemon juice and wine. Toss about and remove from heat. Serve immediately.
Layer in order listed, using about 1/2 of each ingredient in the first round and the remainder of each ingredient in the second round of layers, always beginning with cake crumbs and ending with coconut. Chill several hours or overnight before serving.
Mix oatmeal, syrup, vanilla, Quik and nuts. Set aside, then mix sugar, butter, milk and peanut butter. Boil about 2 minutes. Pour second mixture over first mixture. Mix well and put on cookie sheet. Let set for about 2 hours.
Blend egg yolks, cornstarch, salt, sugar, rind from 2 lemons and juice. Add to 1 1/2 cups boiling water. Stir until thick. Remove from heat and add margarine. Pour into baked pie shell. Beat egg whites, adding sugar and vanilla to taste. Pile on top of pie and place in 350° oven until meringue is brown.
Soak bread in a bowl with enough water until it is reduced to a thick mush. Blend the juice, one pepper, one cucumber, one onion, bread, olive oil and vinegar in a blender in stages. Pour each blender batch into a large bowl and add salt to taste. Refrigerate for several hours. Chop up the remaining pepper, cucumber and onion and refrigerate until you are ready to serve the gazpacho. Serve ice cold and garnish with the chopped up vegetables and croutons.
Blanch corn-on-the-cob, then cool in ice water. Wrap each ear separately in foil; store in freezer. To cook, drop wrapped corn into pot of boiling water and return to boil. Cook for 8 to 10 minutes. Serve in foil. Keeps very moist.
Drain fruit. Combine juices. Stir well and set aside 1 cup of juice mixture. Melt butter. Add sugar, stirring until smooth. Add reserved 1 cup of juice, brandy and spices. Stir until well blended.
Leave cauliflower head whole. Wash and parboil for 10 minutes. Do the same with the broccoli. Place cauliflower in a large casserole dish and spread broccoli around it.
Mix well, all except Cool Whip. When ready to serve, add Cool Whip. Mix well.
Cut tomatoes up and chop peppers and onions. Add remaining ingredients in large cooking pot. Cook fast for 30 minutes. Then cook on medium-low for 1 1/2 hours or until thick.
Cut red pepper in strips. Saute first 3 ingredients in butter until crisp-tender. Add flour. Cook 1 minute, stirring constantly.
Dissolve the bouillon in water in a big pot. Add tomatoes, then the fresh vegetables in succession. Simmer until vegetables are tender. Add the frozen, then the canned beans. Simmer for an hour or so, until soup thickens and the flavors blend. Adjust salt to taste.
Mix all ingredients together at once. Roll into small balls and freeze or refrigerate until icy cold. Melt 1/4 package Gulf wax and drop in 4 squares unsweetened chocolate. Melt while stirring constantly. Let cool a bit. Dip the refrigerated mixture into the chocolate mixture by placing on skewer and immersing in chocolate. (May have to dip twice to completely cover with chocolate if chocolate is too hot.) Place on waxed paper. Keep airtight container. Refrigerate.
Mix together all ingredients. Pour into well-greased and floured Bundt cake pan. Bake at 350° for 35 to 45 minutes.
Put onions on bottom of pan; then add tomatoes, salt, pepper, cheese and steak. Repeat. Add water if it gets dry after cooking for a while. May be baked, covered or uncovered at 350° for 1 to 1 1/2 hours.
Cut meat in bite size pieces. Mix all ingredients together. Put in casserole and bake, uncovered, at 350° for 3 1/2 hours. Serve over noodles, rice or potatoes. (Freeze several meals.)
Mix cranberries and sugar. Moisten cabbage with orange juice. Add sugared cranberries, celery, green pepper and grapes to cabbage. Toss lightly with mayonnaise. Chill. Makes 4 servings.
In a small saucepan, brown garlic and celery in oil. Add water and remaining ingredients. Let simmer 20 minutes. Pour over cooked pasta.
Cream shortening and sugar; add eggs, one at a time, and beat after each addition. Add bananas and sifted dry ingredients. Blend only enough to moisten flour. Add nuts and raisins and pour into oiled loaf pan. Bake at 350° for 1 hour. Makes 1 loaf.
Place zucchini, onion and butter in a 1-quart casserole. Cover with wax paper. Microwave on High 5 to 7 minutes. (Do not cook them soft, crunchy is always better.) Sprinkle with Parmesan cheese. Toss gently.
Mix flour, salt and pepper. Dredge chicken in mixture. Brown on all sides in hot shortening. Remove chicken. Pour off all but 2 tablespoons fat. Saute onions until translucent. Add tomatoes and English peas. Salt to taste. Add chicken and cover. Bake at 325° for 1 hour or until chicken is fork-tender.
Cream sugar and butter. Add remaining ingredients. Bake in cupcake tins in moderate oven.
Bring pineapple, water, sugar and salt to boil in a double boiler. Mix the cornstarch in cold water. Add to above mixture. Cook until thick. Cool and put in pie shell. Cover with whipped cream and nuts. Let stand in icebox several hours.
Cream the lard, sugars and peanut butter together. Add egg and mix. Add flour and soda sifted together. Roll small balls of	dough in hand (teaspoonful). Place on ungreased cookie sheets. Press flat with	tines of a fork. Bake in a 350° oven for 10 minutes. Makes 50 to 60 small cookies.
Over low heat, melt margarine. Add marshmallows, stirring occasionally until melted smooth. Add peanut butter and again stir until melted smooth. Stir in noodles.
Stew chicken breasts; cut in small pieces. Melt butter; add butter to dressing. Add broth from chicken, if you feel dressing is too dry.
Place peeled and cut carrots in 1-quart casserole. Add remaining ingredients. Cover and bake 1 to 1 1/2 hours at 375°.
Mix flour and salt together in a large bowl or pan. Add half the shortening. Cut in until mixture is like fine meal. Cut in remaining shortening until size of a large pea. Put mix in a large plastic container. Store in a dry place. Do not refrigerate. Makes enough for about 12 large pies. Keeps for months.
Sift and measure dry ingredients. Set aside. Cream shortening and sugar until creamy. Add eggs, one at a time, and mix well. Add milk and dry ingredients alternately, mixing after each addition. Stir in vanilla. Pour into greased 10-inch iron skillet. Top with canned peaches (no juice) and bake until browned well at 350°.
Mix rice and sour cream. Spread 1/2 of this mixture in a 1 1/2-quart casserole. Sprinkle 1/2 of the Jack cheese over the top. Add the diced chilies, then cover with the remaining Jack cheese. Add remaining rice. Sprinkle with the Parmesan cheese and top with the Cheddar cheese. Bake in a preheated 350° oven for about 30 minutes or until heated through. This dish makes a great accompaniment for roast beef.
Wrap tortillas tightly in aluminum foil; bake at 350° for 15	minutes. Combine broccoli, cheese, tomato and onion; spoon mixture evenly in center of each tortilla.	Roll up each tortilla; place seam side down in a lightly greased 12 x 8 x 2-inch baking dish. Top	with tomato sauce. Cover dish and bake at 350° for 45 minutes. Spread sour cream over top; garnish with parsley, if desired. Makes 10 servings.
Add pineapple to cheese; mix pepper, onion and salt into mixture. Add half of nuts. Chill in refrigerator then form into 2 balls. Cover with remaining nuts. Wrap in plastic wrap and keep in refrigerator.
Melt butter or margarine; add powdered sugar and egg yolks. Mix well by hand. Take 1/2 of angel food cake and break it up in small pieces in bottom of a large bowl. Pour half of the butter mixture over cake. Crunch 2 Butterfinger candy bars or 1 1/2 bars. Sprinkle over mixture. Then pinch the remaining half of the cake on candy bars. Pour the other half of the mixture on cake. Top with 1 1/2 more Butterfinger candy bars. Refrigerate for a while before serving.
Mix together the first 4 ingredients. Press into greased 9 x 12-inch glass pan. Melt chocolate chips and pour over top.
Cook broccoli and place on bottom of a 9 x 13-inch pan or dish. Place chicken on top of broccoli. Make sauce of remaining ingredients and pour over chicken. Top with Pepperidge Farm stuffing. Cover with foil. Bake 30 minutes or a little longer at 350°.
Melt butter; mix with eggs. Mix flour, salt, baking powder and salt, then add to egg mixture. Mix fruit and nuts; add to batter. Spread in two 9-inch square baking pans. Bake at 350° for 30 minutes. Cool; cut into bars and wrap.
Place chicken in baking dish, meat side up. Mix apricot jelly, onion soup mix and Russian dressing. Baste chicken with mixture and bake in oven at 350° for 1 to 1 1/2 hours until chicken is done. Keep basting chicken while baking.
Cook and drain broccoli. Put into a 9 x 13-inch baking dish. Slice the Velveeta and layer slices over broccoli. Slice margarine and layer slices over broccoli and cheese. Pour cream of chicken soup over top and sprinkle with crumbs. Bake at 325° to 350° for 40 minutes.
Cook rotini noodles according to package directions. Drain. Add veggies. Mix with Italian dressing. Mix well. Sprinkle with Feta cheese.
Boil 3 cups macaroni until half done; drain. Place half in baking dish. Cut up 1 package cheese over macaroni and 1/2 margarine.
With one cup of hot water, add all ingredients into bowl. Chill in refrigerator 3 to 4 hours or until ready to eat.
Fry hamburger and onions together. Add to the remaining ingredients. Top with bread cubes. Bake at 350° until bread cubes are toasted, approximately 30 minutes.
Place chicken pieces in skillet. Cover with barbecue sauce and Coca-Cola. Cook on top of stove until sauce is thickened and chicken is done.
Combine all ingredients in quart jar; cover tightly and shake well to blend. Store remainder, covered, in refrigerator for future use.
Cook fettuccine until tender; drain. Add melted butter, cream, salt and pepper. Toss until well blended. Add Parmesan cheese and mix. Serve hot.
Combine apples, cranberries and 2 tablespoons flour. Add sugar and mix well. Pour into 2-quart casserole. Combine remaining ingredients and stir well. Spoon over the fruit mixture. Bake, uncovered, at 350° for 45 minutes or microwave on High for 12 minutes.
Slice and cook potatoes until tender. Drain. Mix all ingredients and bake in a 9 x 13-inch baking dish. Cook at 400° for 30 to 40 minutes.