HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat egg yolks; stir in milk, lime juice, peel and food coloring. Beat one egg white until stiff, fold into mixture. Turn into pie shell.
Combine corn, milk and egg. Mix well. Stir in cornbread mix just until blended. Stir in green chilies and cheese. Pour into greased 9-inch square pan. Bake at 400° for 25 to 30 minutes or until done. Serve warm. Cut into squares.
Place chicken breasts in 9x13 inch baking dish. Put 1 slice of Swiss cheese on each breast. In a bowl, mix chicken soup with sherry or wine; pour over chicken and cheese. In a bowl, mix dry stuffing mix and seasoning mix together, then pour melted margarine over the stuffing mix and stir together. Sprinkle the stuffing over chicken breasts and cheese. Bake at 350 degrees for 1 hour.
Pour 1 cup hot water over Jell-O. Stir until dissolved. Add remaining ingredients except ginger ale. Freeze. Approximately 3 hours before serving remove from freezer. Let thaw to slush. Add ginger ale and serve.
Mix undrained pineapple and dry pudding mix together until thick. Pour into 2 crusts. Top with Cool Whip. Sprinkle pecans on top. Refrigerate until ready to serve. Makes 2 pies.
Preheat 400° oven. Grease muffin cups. In large bowl, combine eggs, oil, milk and vanilla. In small bowl, combine remaining ingredients, then gently fold into egg mixture until just mixed. Spoon into prepared pans. Bake for 20 minutes. Remove from pan and cool on rack.
Brown ground beef and onion, drain. Add salt, pepper and garlic salt. Add mushroom soup, bouillon, tomato sauce and sour cream. Cook until sour cream is hot. Serve over cooked broad noodles.
Heat milk; pour over bread crumbs. Add pimiento, parsley, onion, cheese and seasonings. Then add eggs. Put the vegetables in greased 1 1/2-quart casserole and pour milk and cheese mixture over them. Set in pan of warm water. Bake in 350° oven 1 hour or until firm. Serve as is or 1/2 can of undiluted cream of mushroom soup makes good sauce. Serves 6.
Cream Miracle Whip, sugar and cocoa. Add vanilla. Sift together flour, salt and soda. Add into chocolate mixture alternating flour and water. Bake at 375° for 30 to 35 minutes in a greased and floured sheet pan.
Mix together. Beat 5 minutes. Bake at 350° for 30 to 40 minutes.
Mix together sugar, brown sugar, shortening and spices. Add milk and soda with flour alternately. Last add raisins cooked and drained; add nuts. Bake in greased and floured cake layer pans until done at 350°.
Sift together cornstarch and flour. Cream 1 cup butter and 1/3 cup powdered sugar. Mix together and drop by teaspoonfuls on ungreased cookie sheet. Bake at 325 degrees for 15-20 minutes. Cool. Prepare frosting by creaming 1/4 cup butter, then adding 2 cups powdered sugar alternately with lemon juice and rind. Frost cooled cookies.
Mix all ingredients together and bake in a 9 x 13-inch pan for 35 minutes at 350°. Let stand for 10 minutes before cutting into small squares.
Mix jello and water. Cool slightly. Add pineapple, bananas and marshmallows. Chill until firm.
Saute bell pepper and onion in butter in saucepan. Pour in cream of chicken and cream of mushroom soups, Ro-Tel tomatoes and chicken pieces. In 9 x 13-inch pan, layer tortillas (flour), chicken mixture and grated cheese. Make 2 layers. Top cheese with crushed tortilla chips. Bake at 350° for 30 minutes.
Cook first 3 ingredients in electric skillet at 400°. Stir constantly when it boils. Let boil for 6 minutes. Turn skillet off; add 1 cup miniature marshmallows, 1 cup peanut butter and 1 teaspoon vanilla. Stir until it thickens, approximately 3 or 4 minutes. Pour out in dish. Let cool, then cut.
In a medium saucepan, put water and butter over medium heat. Bring to a boil. Then add flour, mixing well. Put mixture in a bowl. Beat in 1 egg at a time, mixing well in between each egg. Grease cookie sheet and drop puffs by teaspoon. Bake at 400° for 35 minutes.
Trim off all the fat from the chicken and cut into large chunks. Mix dry ingredients and coat the chicken. Put in the refrigerator for 1/2 hour. Put the 2 tablespoons of oil in a frying pan and heat. Saute the chicken and serve.
Make the barbecue sauce by cooking the diced onion in oil until lightly browned. Add ketchup, water, brown sugar and dry mustard; simmer 15 minutes. Drain sauerkraut and spread out in a shallow 1 1/2-quart casserole. Top this with the frankfurters and spoon the barbecue sauce over them. Bake at 375° for 20 minutes. Makes 4 to 6 servings.
Combine first 7 ingredients in saucepan. Brown onion and garlic in the oil. Add the hamburger and the salt and pepper; brown and add to sauce. Simmer 2 1/2 hours. Layer in long pan: 1/3 sauce, 1/2 lasagne, 1/2 Ricotta, 1/2 Mozzarella and 1/3 Parmesan. Repeat with sauce and Parmesan on top. Bake at 350° for 30 to 40 minutes. Let set 15 minutes.
Remove any excess fat from chicken quarters. Cover chicken with water and boil approximately 20-30 minutes or until done. (Do not over cook or meat will become stringy.) Remove chicken from pot and cool; remove skin and debone; set aside. Add cream of chicken soup to chicken broth and stir.
Add raisins, nuts, chocolate chips, etc. Drop by rounded spoonful and bake on greased cookie sheet. Bake at 350° for 10 minutes.
Mix all ingredients except soup and water. Shape into balls and brown. Pour off grease. Add soup and water.
Melt chocolate chips and margarine over low heat. In bowl, combine nuts and graham cracker crumbs. Add sweetened condensed milk and vanilla; stir until well mixed. Add chocolate mixture and mix well. Pat mixture into a well-greased 12 x 8-inch pan. Refrigerate until cool; cut into squares. (Best if kept cold until eaten.)
Cut up ingredients. Put in bowl. Add dressing. Cover and marinate for 12 hours or overnight. Serve.
Combine all ingredients. Mix well. Refrigerate overnight. Yield: 2 1/2 cups.
Preheat oven to 400°. Prepare stuffing mix according to package directions but do not let stand as directed on package. In 12 x 8-inch baking dish spoon stuffing down center of dish, leaving space on sides of stuffing to arrange chicken. Arrange chicken pieces around stuffing, overlapping if necessary. In bowl combine soup, milk and parsley. Pour over chicken. Cover with foil; bake 15 minutes. Uncover; bake 10 minutes more or until chicken is done. Garnish with paprika and watercress if desired.
Dissolve sugar into water; add frozen juices and pineapple juice. Mix well. About 10 minutes before serving, add cold ginger ale and club soda. Can add food coloring for color scheme. Add a fifth of vodka, if desired. Yields 32 (6-ounce) servings.
Set aside some berries for decoration. Use the rest to make a sauce. Add the sugar. Whip the cream. Blend the egg yolks and the berry mixture into the cream. Freeze. (Can also use strawberries or raspberries.)
Slice steak diagonally across grain into thin strips; place in a shallow dish. Combine soy sauce, dry sherry, cornstarch and sugar. Pour over flank steak and set aside.
In a large microwave-safe bowl melt butter and sugar; microwave until chips are melted, 3 to 5 minutes. Stir until mixture is well blended. Drop by spoonfuls onto wax paper. Let cool. These taste like Reese's peanut butter cups.
Trim excess fat from roast. Cut into 1-inch cubes. Brown in hot oil in a large Dutch oven. Remove meat. Add onion, celery and garlic to pan drippings; saute until tender. Add meat, 1/2 cup wine and next 7 ingredients to mixture; bring to a boil. Cover and simmer 1 hour or until meat is tender, stirring occasionally. Discard bay leaves.
Preheat oven to 350°. Cook noodles; drain and allow to cool. In a skillet, melt margarine. Saute onion and green bell pepper until tender. Add meat and brown slowly; set aside. In a small bowl, stir together tomato paste, sour cream, sugar and salt and set aside. In a large bowl, toss together noodles and cottage cheese. Layer 1/2 noodle and cottage cheese mixture into a casserole dish. Spread with tomato sour cream mixture, then layer 1/2 meat mixture. Layer remaining noodle mixture, then meat. Pour tomato sauce over all. Bake 30 to 35 minutes.
Mix first 4 ingredients together. Cook for 1 hour over very low heat; then add vanilla, butter and food coloring until color desired. Beat until creamy and spoon out on waxed paper to make patties.
Sift flour with baking powder and salt. Add eggs, shortening and milk. Stir in the corn. Drop by spoonfuls into hot shortening. Fry for 3 to 5 minutes or until brown. Serves 6.
Grind all ingredients, except oil and vinegar, in a meat grinder; mix well. Add oil and vinegar; mix well. Pour into gallon jugs. Refrigerate for 3 days before serving. Very hot.
Combine all ingredients in a bowl, except margarine and cracker crumbs. Shape into cakes. Dip in crumbs. Fry.
Pinch together crescent rolls on cookie sheet. Bake at 350° until lightly brown (12 to 15 minutes). Cool. Cream the cream cheese, mayo and Ranch dressing to taste. Spread over crescent rolls. Add vegetables, then Cheddar cheese. Refrigerate, then cut into squares.
Mix in order given. Put in greased and floured loaf pan and bake in moderate oven at 350° for 40 minutes.
Saute onion, green pepper and garlic in bacon drippings in Dutch oven until onion is tender. Add next 4 ingredients; salt and pepper to taste. Cover and cook over medium heat about 20 minutes. Remove from heat; stir in file powder. Serve over hot rice.
Cook noodles according to package directions. Drain and place in a 9 x 13-inch baking dish. In a skillet, combine ground beef, onions and bell pepper. Cook until beef is brown and vegetables are tender. Drain well. Stir in pizza sauce and soup. Pour meat mixture over noodles evenly. Top with Mozzarella. Arrange pepperoni slices over casserole. Bake uncovered at 350° for 30 to 40 minutes. Makes 8 servings.
Melt margarine with chocolate. Beat eggs; add sugar and beat until foaming, then add chocolate mixture. Add flour, salt and pecans. Last, add vanilla. Put in greased and floured pan, 8 x 16-inch size. Bake at 300° to 350° for 25 to 30 minutes.
Mix asparagus, peas, drained mushrooms with soup. Spread in casserole dish. Sprinkle cheese on top. Bake at 350° for 25 to 30 minutes or until done.
Mix sugar, cornstarch and lemon juice in boiler. Add margarine and pineapple. Bring to a boil for 5 minutes, stirring constantly. Cook sweet potatoes (about 6), sliced lengthwise. Pour cooked mixture over potatoes. Bake at 350° for 20 minutes in a casserole dish.
Prepare fettuccine. To cooked, drained pasta, add margarine, cheese and skimmed milk. Toss to mix. Serve immediately. Makes 6 (1-cup) servings.
Crush crackers into crumbs. Mix with oleo. Make a crust in 9 x 13-inch pan (save a few crumbs for later). In mixing bowl combine puddings and milk; blend well, then add ice cream. Should be soft, but not soupy. Blend well with pudding, then pour over crust. Top with Cool Whip and sprinkle with remaining crumbs. Cover and refrigerate.
Dissolve the sugar in water and cook in a saucepan until it forms a thick syrup. Remove from heat. Add butter. Gradually add the powdered milk, stirring constantly. Return to heat (very low burner) and stir for about 2 minutes. Add rose water. Stir (batter is thick).
Bake 1 layer of Jiffy Mix white cake in a 9 x 13-inch pan or the Duncan Hines cake mix in 2 (9 x 13-inch) pans for 10 to 15 minutes. Be sure to thoroughly grease and flour pans. Cool the cake.
Mix first 5 ingredients in heavy 2-quart saucepan. Cook on medium heat, stirring constantly until it reaches a rolling boil. Boil and stir 5 minutes more, then take off heat. Stir in chocolate pieces until completely melted; then stir in the cut-up nuts and vanilla. Spread in buttered 8-inch square pan. Cool. Cut into 30 pieces.
Combine sugar, margarine and eggs. Mix until blended. Add soda to applesauce. Blend all dry ingredients. Add to sugar mixture. Then add your applesauce. Fold in raisins and nuts. Pour into tube pan (well greased and floured). Bake at 300° for 1 1/2 hours.
Cook carrots in water with bouillon cube until tender, but not mushy. Drain carrots and set aside. In a pan, melt butter. Add parsley, green onion, lemon juice and rind and pepper. Mix well. Add carrots and serve hot.
Mix the cooking oil, sugar and eggs. Beat until fluffy. Add plums, red food coloring, flour, soda and salt. Mix well. Add cinnamon, nuts and vanilla. Bake in greased tube pan. Bake 1 hour and 15 minutes at 350°.
Mix oleo, sugar, eggs and flour. Add chocolate chips and chopped pecans. Pour into deep dish pie shell that has been slightly cooked in oven. Bake at 350° for 45 minutes or until done.
Mix well with mixer. Reserve 1 cup of batter to mix with chocolate packet in mix. Pour the rest in a floured and greased Bundt pan. Pour the mixed chocolate packet and batter around the top of the cake; use a knife to spread the chocolate mixture through the cake. Bake for 1 hour until firm or longer if necessary.
Put water, dry milk powder and ice cubes into blender container. Cover blender. Press button 8 for 10 seconds. Drink immediately or store in refrigerator. Yield: 1 cup to 1 quart.
Mix margarine, dates, vanilla and sugar in saucepan and cook on low heat for 5 minutes. Add egg and cook 5 minutes longer, until dates are all mixed. Remove from heat and add Rice Krispies. Let cool and roll into balls. Roll in coconut.
Brown and drain beef and onion. In a casserole dish, crunch up tortilla chips. Mix in pan with meat the can of beans, soup, picante and 3 slices of cheese. Heat until hot, but do not "cook." Spoon mixture onto chips and stir, trying to get some of the sauce on the bottom of chips. Sprinkle bag of cheese on top. Bake at 400° for 45 minutes or until cheese is bubbling.
Put spareribs in shallow roasting pan and roast in oven at 350° for 1 hour. Mix remaining ingredients and simmer in small pot for 15 minutes. Brush mixture on spareribs frequently and roast for another 1/2 hour.
Combine all ingredients and mix well. Drop by a teaspoon onto an ungreased cookie sheet and flatten with a fork which has been dipped in water. Bake at 350° for 10 to 12 minutes.
Cut biscuits into quarters. Roll into a sugar and cinnamon mixture. Butter a Bundt pan well. Place chopped pecans in bottom and build up with biscuits. Melt the margarine and brown sugar over low heat. Pour evenly over biscuits and bake at 350° for 30 to 35 minutes. Remove from pan by turning over onto large plate, letting caramel drizzle over sides.
In separate pans, cook vegetables and pasta according to package directions and drain. Melt margarine in saucepan and stir in flour, lemon peel, salt and pepper. Stir in milk and stir until thickened and bubbly. Add yogurt and vegetables; heat almost to boiling. Spoon half of the vegetable sauce mixture into a 12 x 8 x 2-inch baking dish.
Put into a large container; mix well and freeze. Stir several times while freezing. (Takes a couple of days to freeze.)
Mix flour, melted oleo and nuts into 9 x 13-inch pan. Press down evenly to cover entire pan bottom. Bake 10 to 15 minutes at 350°. Cool completely. Mix cream cheese, powdered sugar and 1 cup Cool Whip and spread on top of baked crust. Make up 2 packages pudding according to directions and pour over cream cheese mixture layer. Top with rest of Cool Whip.
Combine first four ingredients in a saucepan. Bring to a boil; cook 2 minutes. Remove from heat; add remaining ingredients. Beat with a whisk. Serve warm over French toast.
Preheat oven to 400°. Peel eggplant and slice into 12 pieces, 1/4-inch thick. Slice from top to bottom. Lay slices on a paper towel and sprinkle salt on them to allow water to drain from slices. In skillet, cook eggplant with olive oil. Drain on paper towel. Roll 1 1/2 ounces Ricotta cheese on each slice. Pour tomato sauce in casserole dish and neatly place manicotti in rows on top of sauce. Bake at 400° until hot. Remove manicotti from pan to serving dish.
Combine all ingredients. Pour in a 13 x 9-inch baking pan. Bake in a very slow oven at 300° for 1 hour or until cake tester inserted in center comes clean. Serve warm and, if desired, with whipped cream or applesauce.
Peel and boil onion and potatoes. Add salt and pepper. Add soup to water with potatoes and onions. When cheese soup is melted, add asparagus. I also put in a shredded carrot for color. In a small pan, melt oleo. Add flour until smooth. Add to boiling soup to thicken. Remove from heat and put in evaporated milk.
Grease pan. Heat oven to 350°. Mix all ingredients. Spread in pan. Bake until golden brown, about 25 minutes or more.
Thaw spinach and squeeze all water out. Drain water chestnuts and chop finely. Combine all ingredients. Refrigerate at least 1 hour before serving. Delicious with crackers.
Cook in double boiler until thick. Cool. Pour into baked pie shell and top with meringue made from the 3 egg whites. Bake to brown at 375°.
In a large skillet, melt butter and saute pork until lightly brown on all sides (about 5 to 6 minutes). Place in baking pan. In a small saucepan, combine jelly, vermouth and mustard. Cook over medium heat until smooth, stirring constantly. Pour 3/4 of mixture over pork. (I save a little for serving purposes.) Bake in preheated 325° oven for 60 to 70 minutes. Baste every 15 minutes. Cut into 1 1/2-inch slices and spoon sauce over meat.
Spread bean dip on large round or oblong pan. Smash avocados and whip with sugar and spread over beans. Mix envelope of taco seasoning in container of sour cream and spread. Take sliced black olives, cut up green onions and cut up tomatoes and place all over, then last sprinkle cheese all over. All you need is tortilla chips now to dunk!
Mix together cornmeal, sour cream, corn, oil, onion and eggs. Bake at 400° for 15 to 20 minutes or until done.
Mix the first 6 ingredients in a saucepan. Bring to a boil. Put the remaining ingredients into a colander; let drain well. Pour the sauce mixture over the vegetable mixture. Refrigerate overnight or a day ahead of time. This will keep for a week in the refrigerator.
The night before, spread pecans on bottom of 9 x 12-inch pan. Place dinner rolls on top of pecans. Drizzle margarine over rolls. Sprinkle instant pudding over rolls. Spread brown sugar over pudding. Cover with Saran Wrap and leave to rise overnight. To bake, remove Saran Wrap and bake 1/2 hour at 350°.
In skillet (or Dutch oven), brown meat in oleo. Add remaining ingredients, except noodles. Cover and simmer 1 hour or until tender. Stir now and then. Serve over noodles.
Brown sausage and onion in skillet. Drain off fat. Add salt and pepper, chili powder and tomatoes. Let simmer for a few minutes. Add noodles and sour cream. Simmer on low for about 15 minutes.
Mix sugar, walnuts and cinnamon; set aside. Spoon about 1 teaspoon butter into each of the 10 (2 1/2-inch) muffin cups. Spoon sugar mixture evenly into cups. Top with a biscuit. Bake in a preheated 400° oven for 8 to 10 minutes or until golden. Invert from pan immediately.
Whip cream cheese in a mixer. Add powdered sugar and mix until well blended. Add vanilla and blend in salad dressing or mayonnaise. Fold in fruit and marshmallows.
Remove seeds from peppers (wear gloves when doing this). Put peppers in blender; process until fine. Add enough water to make 3 1/2 cups pulp. Bring to boil and add 1 package pectin. Add the sugar and bring to boil again. Boil four minutes. Put in jars. Color changes as it cooks, but will return to normal when it cools. Serve with cream cheese and crackers.
Sift together dry ingredients with the exception of oats. Add remaining ingredients and mix well. Drop mixture in small balls on ungreased cookie sheet. Bake in 350° oven for about 12 minutes. Dough is soft. Keeps better if refrigerated.
In medium bowl mix applesauce, bran, Egg Beaters and molasses. Let stand 5 minutes. In small bowl, blend flour, baking soda and cinnamon; set aside. In large bowl with electric mixer at medium speed, beat sugar and margarine until creamy. Beat in bran mixture until smooth. Blend in flour mixture; stir in raisins. Spread batter in ungreased 15 x 10 x 1-inch baking dish. Bake at 350° for 20 to 25 minutes. Cut into 48 bars. Contains 60 calories, 2 g fat.
Cook beans until tender and drain. Mix everything together. Sprinkle cheese as topping. Crumble bacon on top of cheese. Bake at 350° for 45 minutes.
Lightly coat a cookie sheet with Pam spray; set aside. Separate dough into 10 pieces. Make an indentation in center of each with your thumb. Lightly sprinkle each indentation with oregano and garlic powder. Top each with a cheese cube. Pull dough over the cheese and firmly pinch dough together so cheese is completely enclosed. (Very important to prevent cheese from oozing out during baking.) Place on prepared cookie sheet, seam-side down. Place puffs 2 inches apart; lightly brush tops with pizza sauce. Preheat oven to 375°. Bake for 10 to 12 minutes until golden. Yield: 10 puffs.
Brown hamburger and sausage until crumbly; drain. Add remaining ingredients in crock-pot or skillet. Cook on low heat until cheese is melted.
Mix in order given. Pour into 3-quart, ungreased casserole. Refrigerate overnight. Bake 1 hour at 350°. Let stand a few minutes before serving.
Cut apples, bananas and oranges into small pieces. Put in mixing bowl. Drain water off raisins and add to other ingredients. Stir in mayonnaise and mix lightly. Can be served in bowl or on lettuce leaves. Serves 6.
Cook onion in the 1 tablespoon oil until tender; stir in tomato sauce, peppers and salt. Simmer, covered, for 5 minutes. Stir in chicken or pork; heat thoroughly. Keep warm. In small skillet, heat the 2 tablespoons oil. Holding tortillas with tongs, dip each tortilla in the hot oil for about 10 seconds or just until limp. Drain on paper toweling.
Bake cake mix according to package directions in a 9 x 13-inch pan. Let cool. Cut into small squares. Layer 1/3 of cake into bottom of punch bowl. In a separate bowl, mix milk and instant pudding. Pour 1/3 over cake. On top of that put 1 container Cool Whip. Sprinkle 1/3 of Heath bits over that. Repeat with 2 more layers of cake, pudding, Cool Whip and Heath bits.
Boil 2 cups water, empty 2 boxes of jello in water. Stir until dissolved. Add the pineapple and liquid plus 1 cup cold water. Refrigerate until jello sets. Remove from refrigerator and add Dream Whip topping, prepared as directed. Using electric mixer fold in topping until well mixed.
Crush graham crackers in gallon plastic bag, add granulated sugar. Shake until well mixed. Place in a 9x9 baking dish. Melt butter and pour over graham crackers. Mix butter and crackers until well coated. Pat lightly in bottom of dish. Combine cream cheese, milk, and powdered sugar. Beat until creamy. Spread over graham crackers. Sprinkle nuts between layers of cream cheese and Dream Whip. Blend Dream Whip according to package directions. Spread over cream cheese. Put cherry pie filling over whipped cream layer. Store in refrigerator. (You may use blueberry pie filling instead of cherry.)
Mix sugar, cocoa, milk and oleo in saucepan. Heat and boil hard for one minute, then remove. Add peanut butter, oats and vanilla; mix well. Drop by teaspoon on wax paper. Makes 4 dozen.
Cream oleo and sugar. Add eggs and beat well. Blend in flour. Blend in syrup. Cook on greased and floured cookie sheet. Bake at 350° for 30 minutes.
Line pie or quiche dish with pastry. Cook white sweet corn according to package directions; drain. Place in bottom of pastry. Sprinkle cheese over corn. Beat eggs, cream, onion and seasonings together and pour over corn-cheese mixture. Sprinkle bacon over top. Bake 25 minutes at 400°. Reduce heat to 350° and bake an additional 20 minutes. Serve immediately.
Quarter potatoes. Melt margarine in a 13 x 9-inch pan. Mix all dry ingredients in a big Ziploc bag. Shake potatoes in bag and place in pan of melted margarine. Pour remaining dry ingredients from Ziploc over potatoes. Sprinkle generously with paprika. Cook at 350° for 1 hour, uncovered. Do not turn potatoes while cooking.
Cook vegetables. Drain. Melt butter.	Blend in flour. Do not brown. Add milk and cook over low flame until thickened, stirring constantly. Add seasonings and cheeses. Place vegetables	in casserole and cover with sauce. Toss bread cubes in melted butter and top casserole.	Bake at 425° until cubes are lightly browned.