HumbleIntelligence/food-ner-1-Million huggingface dataset:
Layer in casserole the first 5 ingredients. Mix the sour cream, soup and 1/3 of corn juice; pour evenly over vegetables. Cover top of casserole with cheese and crackers. Bake at 350° for 30 minutes.
Spread popcorn and nuts in large shallow pan. Place in preheated oven at 250° to keep warm. Combine butter, brown sugar, syrup and salt in saucepan. Cook over medium heat, stirring until sugar dissolved. Wash sugar from sides of pan. Boil until mixture reaches 248° (firm ball stage). Cook 5 minutes at that degree. Remove from heat and stir in soda. Pour mixture over corn. Stir to coat. Bake 45 minutes, stirring every 15 minutes. When cool, store in tight container.
Combine all ingredients well (except cheese). Line loaf pan with 2 or 3 layers waxed paper. Spread 1/2 of mixture in pan. Cover with cheese and remaining meat. Bake 1 hour at 350°. Let stand 10 minutes before removing from pan.
Cut biscuits in fourths. Mix sugar and cinnamon together. Melt butter. Mix or shake biscuits and cinnamon/sugar in bowl. Place half of biscuits in tube or Bundt pan. Pour half of melted butter over biscuits. Repeat. Pour remaining extra sugar/cinnamon over top. Bake at 350° for 40 to 45 minutes.
Mix all together. Bake 1 hour at 400°. Stir once after 30 minutes.
Follow directions on package for cooking pie. Beat egg whites and mix with sugar until smooth. Slowly fold this into the hot pie filling. Put into graham cracker pie crust. Put in the refrigerator for about 4 hours. Very easy and very good.
Fry ground beef, drain and add beanless chili. Grate cheese and set aside. Add enough sour cream (1/4 pint) to refried beans to make smooth. Spread into a 9 x 12-inch baking dish. Layer the beef and chili mixture on top of the refried beans. Top with the cheese. Spoon red and green taco sauce on top of cheese. Bake at 350° for 35 minutes. Top dish with remaining sour cream and serve with corn chips of your choice.
Beat eggs and sugar for about 5 minutes until creamy. Add oil. Start adding flour; put rest in by hand. Add apples and nuts. Bake at 350° for 45 minutes to a hour in 9 x 13-inch pan. Put powdered sugar on top. (Some only use 1 cup sugar and 1 cup oil if you don't like it sweet.)
Place chicken in baking dish. Add onions. Mix soup and sherry. Pour over chicken. Grate cheese over top. Bake in a 350° oven, covered for 45 minutes. Uncover and bake 30 to 45 minutes more. Serves 6.
With a sharp knife, score both sides of steak with diamond pattern, cutting about 1/4-inch deep. Brush steak and mushrooms with oregano, salt and pepper. Broil steak 2 inches from heat for 5 minutes. Turn steak. Add mushrooms to broiler pan and broil 5 minutes. Makes 4 servings.
Brown steak in shortening. Remove steak. Blend in flour. Add ketchup, water, soy sauce, black pepper and garlic salt. Bring to boil and simmer for 20 minutes. Drop in meat and cook until tender (10 minutes). Add pepper and onion rings. Cook until tender on low. Best cooked in crock-pot.
Place berries and juice in a blender or food processor. Blend until smooth. Serve immediately. Makes 3 (1/2 cup) servings. If you prefer less sweetness, fresh berries or a banana can be added, too.
Preheat oven to 350°. Brown sausages (if link), drain on towel (Viennas do not have to be cooked). Cut biscuit in half. Roll thin. Put sausage in slice of cheese and roll up. Then start at end of biscuit. Roll up and pinch ends. Put in 350° oven and cook until biscuits are brown, about 10 minutes.
Beat egg yolks well, then beat in sugar, then cream and flavoring. In separate bowl, whip egg whites until stiff and fold into egg mixture. Combine ice cream and mashed strawberries and beat vigorously until smooth and creamy. Blend in 2 cups of eggnog. Serve in tall glasses with a dash of nutmeg.
In small bowl combine flour, baking soda and salt; set aside. In large bowl combine butter, sugar, brown sugar and vanilla; beat until creamy. Beat in eggs. Gradually add flour mixture; mix well. Stir in chocolate chips and nuts. Drop by rounded measuring teaspoonfuls onto ungreased cookie sheets. Bake at 375° for 8 to 10 minutes. Makes 100 (2-inch) cookies.
Combine cucumbers, onions, green peppers and salt. Cover with crushed ice. Let stand several hours. Drain well. Add remaining ingredients. Pour over cucumbers. Bring to a full boil. Fill hot pint jars with vegetables and liquid, leaving 1/2-inch headspace. Process in boiling water, 5 minutes. Start counting time when water returns to boil. Makes 8 pints.
Heat oven to 350°. Mix the first 4 ingredients until smooth. Add melted chocolate. Mix well. Stir in combined dry ingredients and white chocolate. Drop by rounded teaspoonfuls on ungreased cookie sheet. Bake 7 to 9 minutes until cookies are almost set.
In a 10 inch skillet, cook beef until it loses its pink color, breaking into small pieces with spoon. Add 1 cup of the picante sauce, spinach, 1 1/2 tsp. of cumin and the salt. Cook and stir 5 minutes or until most of the liquid has evaporated. Add cream cheese, stirring just until melted; remove from heat. Spoon about 1/3 cup filling down center of each tortilla; roll up and place seam side down in lightly greased 13 x 9 inch baking dish. Combine tomatoes, remaining 1 cup picante sauce and remaining cumin; mix well. Spoon over enchiladas. Bake at 350° 20 minutes or until hot and bubbly. Sprinkle with Cheddar cheese; return to oven 2 minutes to melt cheese. Top as desired and serve with additional picante sauce.
Cream together sugar, shortening and	eggs. Sift dry ingredients. Roll dough, cut and sprinkle lightly with sugar.
Combine all ingredients and pour into a 9-inch unbaked pie shell. Bake at 375° for 45 minutes.
In skillet, brown meat and drain. In large pot, combine tomato juice, onion, pepper, celery and mushrooms. Add meat and season to taste. Cover and simmer 1 to 2 hours. Cook noodles and drain, then add to mixture and serve.
Cook onion in oil for 2 to 3 minutes. Add next 4 ingredients. Bring to a boil, cover and simmer for 15 minutes. Put half of rice mixture in a baking dish; top with half of chili and then cheese slices. Repeat layers with remaining rice, chili and cheese slices. Bake at 350° until cheese melts, about 15 minutes.
Process the ingredients in a blender in order given. Fry in hot oil. Drain on paper towels. Serve with applesauce, plum sauce or sour cream.
Trim fat from beef and cut into thin strips. Heat oil in large skillet. Add beef and stir-fry for about 5 minutes. Add onions and bell peppers and cook 3 to 5 minutes. Add water, gravy mix, salt and ginger. Cover and simmer 10 to 15 minutes. Blend cornstarch and soy sauce; stir into beef mixture. Cook, stirring constantly until mixture thickens. Cook 1 minute. Serve over rice.
Bake cake to directions in sheet cake pan. After cake is cool, mix jello, water and soda pop together. Poke holes all over top of cake with fork. Pour jello over top of cake. Chill. Mix pudding and milk, then add Cool Whip. Spread on top like icing.
Mix sugar and milk in a large saucepan. Bring to a soft boil (boil at least 3 minutes). Remove from heat, add vanilla and peanut butter. Pour into 9 x 9-inch square pan. Let cool.
Put some water in drip pan in oven. Brown hamburger in iron skillet. When nearly brown, add small cup of hot peppers, chopped fine, on top evenly. Make corn bread mixture of corn meal, eggs, oil, milk, onions, creamed corn and baking powder. Put grated cheese on top of hamburger and hot peppers. Add corn meal mixture on top of cheese (do not stir). Put skillet on rack over water. Bake at 350° about 40 to 50 minutes. (Water keeps corn bread from becoming too dry.)
Sift first 5 ingredients into ungreased 9-inch baking pan. Make 3 holes in flour mixture. In one hole, put in the vanilla and vinegar. In the second hole, put in the salad oil and in the third hole add the cold water. Mix all together with a fork until well blended. Bake at 350°.
Mix baking powder and flour and add shortening. Mix with hands. Save some crumbs for top. Add egg and milk and mix. Put crumbs on top.
Cream shortening and sugar. Add eggs and mashed bananas. (I like to mix my baking soda and baking powder with just a little water.) Add flour, then add mixture of baking powder and soda. Add nuts, if you want. Put into a greased loaf pan; stir until mixed (do not beat). Bake at 350°.
Brown meat in skillet. Drain. Stir in water. Bring to a boil. Stir in noodles. Reduce heat to medium-low. Cover. Simmer 8 minutes or until noodles are tender. Add Velveeta, soup and pepper. Stir until Velveeta is melted. Makes 4 to 6 servings.
Melt margarine, cocoa and evaporated milk. Remove from heat and add powdered sugar and vanilla. Spread over cool cake.
Melt paraffin and white chocolate in	double	boiler, about 1/4 bar of paraffin for 1/2 pound of white chocolate. Remove wrappers from caramels. Soften caramels in microwave. Flatten caramel and dip in	chocolate to coat the bottom of each caramel piece. Place 2 pecan halves on top of caramel. Spoon white chocolate on top to cover pecans and caramel.
Mix in blender mustard and vinegar. Place in refrigerator overnight. Combine in double boiler the honey and eggs. Add the mustard and vinegar mixture and cook until thick, stirring constantly. Store in refrigerator.
Wash cucumbers. Let stand in cold water overnight. Pack into hot jars. To each quart add listed amounts of alum, garlic, dill and pepper. Combine vinegar, salt and water. Heat to boiling. Fill jars and seal.
Cut ends off peppers and soak in salt water overnight. Put peppers in processor and chop. Mix sugar and flour in pan; put in vinegar and mustard. Add peppers. Stir often on medium heat. Bring to boil and keep stirring for 20 minutes.
Simmer first 7 ingredients for 1 hour. Add stewed tomatoes and then simmer 1/2 hour.
Cream butter with sugar. Add eggs, one at a time, beating between each egg. Add alternately flour and evaporated milk, starting and ending with flour. Line bottom of three greased loaf pans with wax paper. Bake 1 1/2 hours at 300°.
Pour cherries and peaches in a 13 x 9 x 2-inch cake pan. Pour dry cake mix on top; dot with butter. Bake at 350° for 25 to 30 minutes, or until brown on top.
Chop onions and beef, and mix with other ingredients. Mix well with hands and form into a ball. Cover well with plastic wrap. Chill and serve. Keep in refrigerator.
Mix peanut butter, 4x sugar, egg, walnuts, dates and fine coconut together with hands. Shape into balls. Melt paraffin wax in double boiler with chocolate chips. Dip balls into chocolate. Place on cookie sheet lined with waxed paper and refrigerate.
Prepare pudding according to package instructions. Cook pumpkin, egg and spices until the mixture thickens (5 to 10 minutes). Combine pudding and pumpkin. Pour into pie shell.
In a mixing bowl, combine first six ingredients. Combine remaining ingredients; add this to dry ingredients and mix only until moistened. Pour into a 9 x 13-inch baking dish or pan. Bake at 350° for 30 to 40 minutes, or until bread is a golden brown and tests done. Serves 8 to 10.
Mix all together and pour into a greased and floured 9-inch square pan. Bake at 350° for 30 to 35 minutes. Frost with your favorite icing.
Pour hot water over jello and mix, then add pineapple. Pour mixture into dish and congeal.
Melt margarine directly in the 9 x 12 x 2-inch pan. Layer on top the graham cracker crumbs, coconut, chocolate chips and pecans. Pour milk over it all. Bake for 30 minutes at 350°. Cool, then cut into squares. Yield: 16 squares.
Sift flour, cocoa, sugar, soda and salt together in a bowl. Add shortening or oil, water and vinegar; mix well. Pour into greased 8 x 8-inch baking pan. Bake for 25 minutes at 350°. This is a very soft cake, best frosted in the baking pan. Use any frosting, or top with whipped cream. Also good plain.
In a medium saucepan, stir together sugar, cornstarch and flour. Gradually stir in water. Bring to a boil, stirring constantly. Reduce heat; cook and stir over medium heat for 2 minutes. Remove from heat. Gradually stir about 1 cup of the hot mixture into beaten egg yolks; pour yolk mixture into remaining hot mixture in saucepan. Bring to a gentle boil; cook for 2 minutes more, stirring constantly.	Remove from heat; stir in butter and shredded lemon peel. Slowly stir in 1/3 cup lemon juice. Keep filling warm while preparing meringue. For meringue, in a large mixing bowl, beat egg whites and one tsp. lemon juice. Beat with electric mixer on medium speed for about 1 minutes or until soft peaks form. Gradually add 6 Tbsp. sugar, beating on high speed about 4 minutes or until stiff peaks form and sugar dissolves.	Pour warm filling into cooled crust. Immediately spread meringue over filling, carefully sealing to edge of crust to prevent shrinkage. Bake at 350 degrees for 15 minutes.	Cool on a rack for 1 hr. Chill 3 to 6 hours before serving.
Cream butter and sugar. Add eggs and bananas. Stir in dry ingredients. Then stir in pecans. Bake in a greased loaf pan at 350° for about 1 hour.
In medium saucepan, bring water, butter and salt to a boil; remove from heat.	Stir in milk and 1 1/2 cups flakes until moisture is absorbed. Stir in egg and chives. Using 1/3 cup mixture for each, shape	into patties;	coat with remaining flakes. In large	skillet, brown patties in oil on both sides. Serve hot.
Combine shortening and sugar; cream together. Add eggs, sour cream, milk, salt, baking powder and flavorings. Mix well. Add 2 c. flour; blend well; dust the nuts with the remaining cup of flour; add to batter. Mix into batter. Pour into large, greased and floured tube pan or 3 loaf pans. Bake at 350° for 40 to 50 minutes until toothpick inserted into center comes out clean.
Cook ground chunk in large container until it changes color; add chili with beans and tomato sauce. Cook a few seconds. Stir good. Put in three large baking pans. Spread 1 layer of cheese over the tops.
Cook chicken and reserve broth. When chicken is cool enough, remove all the skin and bones and tear the chicken into bite-size pieces or cook the chicken breast in a pan on top of the stove. Use a can of chicken broth and enough water to make the mixture moist. Stir together the first 3 ingredients; add the chicken and broth. Pour into a greased casserole and bake 45 minutes to an hour at 350°. It should be a nice golden brown.
Soak bread crumbs in milk. Do not drain. Mix into meat. In skillet, saute onion and pepper in butter. Add water. Cover and cook for 5 minutes. Add with meat along with remaining ingredients except bay leaves. Mix well. Shape into loaf. Press bay leaves on top. Place on rack in shallow pan. Bake at 350° for 1 hour and 15 minutes.
Put egg in a large mixing bowl and beat well. Add all the other ingredients, except flour. Mix well, then add flour to make a very firm dough. Put the dough out on a dough board which has been sprinkled with flour. Knead with hands to make the dough smooth. Pinch off a ball about the size of a small orange. Spread in bottom of 8-inch cake pan. Repeat with other dough to make as many layers as you want.
Gradually add powdered sugar to cream cheese; mix well. Add chocolate and vanilla; mix well. Chill several hours. Shape into 1-inch balls. Roll in nuts, cocoa or powdered sugar. Chill.
Grease a 9 x 13-inch pan. Combine soups and 1 can of milk. Layer: chicken, approximately 1/4 of soup mixture, sliced cheese, 1/4 of soup mixture, cooked spaghetti and remainder of soup mixture. Sprinkle Parmeasan cheese on top. Bake at 350° for 30 minutes.
Preheat oven to 325° for glass pan or 350° for aluminum. Combine flour and sugar and cut in cold butter until mixture resembles coarse cornmeal. Press firmly in a 9 x 13-inch Pyrex baking pan. Bake 15 minutes.
Mix all ingredients; freeze in 9 x 13-inch pan. Cut in squares and garnish with pecans.
Cook onions in oleo. Preheat oven to 400°. Grease baking dish (8 x 8-inch). Sprinkle tuna in bottom of dish. Layer cheese and then onion over tuna. Mix Bisquick, milk, eggs, salt and pepper until smooth. Pour over tuna, cheese and onion.
Brown onion and celery in butter. Add soup, broccoli and rice. Cook on stove for 15 minutes. Pour mixture into casserole dish; top with cheese. Cook at 350° for 20 to 30 minutes.
Make each package of Jell-O for salad (1 cup hot, 1/2 cup cold water), except lemon in separate square or rectangular containers. Mix the lemon Jell-O with 1 cup of boiling pineapple juice. Let it cool and add to it 1 package Dream Whip prepared according to directions and let this set until firm in a square pan. Cut each flavor of Jell-O, after it has become firm into 2-inch squares and arrange in a clear serving dish by combining in a checkerboard effect in layers.
Thaw crabmeat or drain canned crabmeat. Peel eggs and cut lengthwise. Remove yolks, put in bowl and mash well. Add celery, mayonnaise and the seven seasonings. Add crabmeat and mix well. Stuff eggs and chill before serving.
Pour 2 cups boiling water over bran mixture. Cool. In a separate bowl, cream together sugar and Crisco. Beat eggs and add. Add flour and salt. In a large bowl, stir buttermilk and soda together. Add flour mixture and stir. Add cooled bran mixture. Batter may be kept covered in refrigerator for approximately 1 month or bake and freeze. Add blueberries to each muffin before baking. Bake at 375° to 400° for 15 to 20 minutes.
Pour cranberry juice cocktail and tea in a glass. Add sugar; stir until dissolved. Add ice and garnish. Makes 1 serving.
Stir first 4 ingredients together; cut in shortening until mixture resembles coarse crumbs. Combine egg and milk; add all at once to dry mixture, stirring just to moisten. Stir in pecans. Drop by heaping teaspoonfuls on greased baking sheet. Combine 2 tablespoons sugar and cinnamon. Sprinkle over. Bake at 425° about 10 minutes. Makes 36.
Wash, cover beans with 5 cups of water. Soak 8 hours or overnight. Then add 2 cups water, mustard, pepper and next 8 ingredients. Boil, covered, about 1 hour or until skins of beans begin to wrinkle.
Halve berries and set aside. Sift together flour, baking powder, salt and sugar. Add berries and nuts to dry ingredients, coating well. Combine milk, egg, orange rind and melted butter; add to dry ingredients along with shredded Cheddar cheese. Stir only to moisten ingredients. Pour into 9 x 5 x 3-inch buttered loaf pan and spread evenly, making corners and sides slightly higher than center. Bake 1 hour or until done. Turn out of pan and cool. Bread slices more easily if stored overnight. Bake in 350° oven. Makes 1 loaf.
Bring first four ingredients to boil. Cook until soft ball stage. Remove from heat. Add remaining ingredients. Beat until smooth. Pour into buttered pans.
*Or instead of pickling spice, can use 1 teaspoon celery seed and 1 teaspoon mustard seed.
Mix and divide into 2 batches. Chill 2 hours. Roll to 1/8-inch. Cut. Place on tinfoil lined pan. Bake at 400° for 6 to 8 minutes.
Make a crust of graham cracker crumbs, butter and sugar. Bake 8 to 10 minutes at 325°. Save a few crumbs to sprinkle on top. Cool crust, then add cherries, Dream Whip and cream cheese. Mix Dream Whip just like on package. Whip cream cheese separate. Add 1 cup powdered sugar and whip with cream cheese. Place cherries in the bottom of pie crust but save enough for the top of the mixture.
In a large pot or skillet, melt butter. Saute vegetables for 3 minutes. Stir in flour. Cook 1 min. Add broth, chicken and spices. Bring to a boil; then simmer for 5 min. Tear biscuits in half. Drop into broth. Simmer, uncovered, for 10 minutes. Cover and simmer 10 minutes more. No peeking. Move dumpling gently and add Half and Half. Serves 6.
Melt margarine in saucepan; add sugar and vanilla. Add eggs, mix well, add flour, nuts and cocoa. Mix well. Pour into greased 9 X 13 pan. Bake for 30-35 at 325°. Remove from oven and sprinkle with one small pkg. marshmallows while hot; cover with the frosting immediatly.
Combine chicken, 6 ounces of the cheese and 1/4 cup bell pepper. Separate the dough into 8 triangles, placing equal amounts of the mixture on each. Roll corners (loosely) over top of mixture into a ball-like shape.
Slice the cucumbers very thin, place in glass bowl and sprinkle with salt. Let stand 1 hour or longer. Remove cucumbers from bowl. Squeeze liquid out of cucumber; combine remaining ingredients and pour over cucumbers. Mix and serve. Serves 4.
Put melted butter in pan. Pour peaches in pan. Mix sugar and flour together. Add milk and eggs. Pour over peaches. Bake 30 minutes at 325°.
Combine cream cheese and taco seasoning mix in a medium size mixing bowl until well blended. Spread on the bottom of a 1-quart casserole dish. Top mixture with a layer of each of the following ingredients in the order listed: lettuce, tomatoes, cheese; pour taco sauce over the top. Serve with nacho chips.
Brown the ground turkey. Follow directions on mix package. Cut pita bread in half. Fill bread with 2 tablespoons of meat mixture. Let family top their own with remaining ingredients.
Brown beef then add onion and celery and cook 10 minutes. Mix in the cooked noodles, tomatoes, cheese, salt and pepper. Pour into a greased 2-quart casserole and bake 45 minutes at 350°.
Cook the macaroni and mix together with other ingredients. Crumble roll of crackers and sprinkle on top. Melt 3 tablespoons of butter and pour over crackers. Bake 25 to 30 minutes at 350° or until cheese is melted.
Chop broccoli and cauliflower. (Note: Be sure and just use the flowerets; any part of stem is hard and also looks unattractive.)
Flatten chicken. Saute onion, pepper and garlic in 2 tablespoons butter. Stir in 2/3 cup stuffing, water, salt and pepper. Spread stuffing mix on chicken breasts. Fold; secure with toothpicks. Brown chicken in 2 tablespoons butter. Place on 9-inch pie plate. Combine soup and wine. Pour over chicken. Sprinkle with 1 tablespoon dressing. Cover. Bake at 325° for 50 minutes. Garnish with parsley.
Mix flour, sugar and salt together. Add well-beaten egg yolks. Add lemon and milk; mix well. Fold in beaten egg whites. Set dish in pan of warm water. Bake like custard for about 35 minutes at 350°. This recipe forms a little light cake on top and a smooth delicious sauce underneath. Serve cold with whipped cream or just plain.
Soften yeast in water	which has been placed in large mixing bowl. Add	other ingredients. Using a bread hook, mix for 8 minutes. Let rise until double in bulk.	Likely 1 1/2 hours. Punch down. Form into 2	loaves	and place in bread pans. Let rise until dough is above top of pan. Bake at 375° for 30 minutes.
Heat oven to 350°. Beat cake mix, 1 package pudding mix, eggs, water and oil in large bowl with electric mixer on low speed 1 minute. Beat on medium speed 4 minutes. With wooden spoon, stir in1 1/2 cups of coconut. Pour into 2 greased and floured 9-inch round pans. Bake 25 to 30 minutes or until toothpick comes out clean when inserted in cake. Cool 15 minutes. Pour milk into large bowl. Add remaining package pudding mix. Beat with wire whisk 2 minutes. Let stand 5 minutes or until thickened. Gently stir in whipped topping. Mix 1 1/2 cups of the pudding mixture and pineapple. Slice each cake layer in two, making 4 layers. Frost cake layers with pudding-pineapple mixture. Frost top and sides of cake with remaining pudding mixture. Press remaining coconut on top and sides of cake. Refrigerate.
Mix dry ingredients, cutting in shortening. Beat egg and add water and vinegar. Mix with fork or hands. Makes 2 (8-inch) double crusts.
Combine broth, wine, lemon juice and mustard; set aside. In nonstick skillet heat margarine and oil together until margarine is bubbly and mixture is hot. Add turkey and saute, turning once, until lightly browned and cooked through 3 to 4 minutes. Remove turkey and keep warm. In same skillet saute almonds over heat, stirring frequently, until golden brown. Thicken with flour; gradually add broth mixture. Reduce heat and add capers and parsley and cook, stirring frequently, until mixture thickens, 4 to 5 minutes. Pour almond mixture over turkey and serve immediately. Yield: 2 servings. Carbohydrate 3 g, protein 28 g, fat 10 g, calories 230. One serving = 3 protein exchange, 1 fat exchange.