HumbleIntelligence/food-ner-1-Million huggingface dataset:
Slice and crumble all ingredients. Pour in broth and mix with hands. Place in greased loaf pan. Bake 1 hour or until liquid is cooked off. To test doneness, insert knife in middle. If knife comes out clean, dressing is done.
Combine sour cream, mayonnaise, parsley, pickle relish, and white pepper in a large bowl. Stir well. Add macaroni and remaining ingredients. Toss well to coat. Cover and chill. (Serves 8.)
Dissolve yeast in the water; stir in sugar. Beat in remaining ingredients. Grease muffin tins; spoon each 1/2 full. Circle with spoon to make smooth.
Mix all ingredients together in a large bowl; transfer to a greased pie plate and bake at 305° for 20 minutes.	Serve hot with fresh bread.
Mix the rice, soup and water in bottom of a 9 x 13-inch casserole dish. Put the chicken breasts on top. Salt and pepper to taste. Cover; bake at 350° for 1 1/2 hours.
In a pan, saute onions in butter. Add water and bouillon cubes. Bring to a boil and add noodles. Cook until tender. Add broccoli and garlic. Cook 8 minutes. Add warm milk and cheese. Heat until cheese is melted.
Wash, shrimp and drain on paper towels. Mix salad oil, lemon juice, salad dressing mix, salt and pepper. Place shrimp in bowl and pour over marinade. Refrigerate 2 to 3 hours, stirring occasionally. Lift shrimp from marinade with slotted spoon and place on grill. Grill for about 10 minutes, turning once and brushing with marinade. Pour remaining marinade into saucepan and stir in brown sugar, soy sauce and onion. Heat to boiling. Serve as a dip for shrimp.
Layer first four items in a 9 x 12-inch pan. Melt butter or margarine and drizzle over top. Add crushed pecans to the top. Bake at 350° for one hour.
Mix flour and baking soda; set aside. In large bowl cream butter until fluffy. Add eggs, one at a time, beating thoroughly after each. Gradually beat in flour mixture just until blended and smooth. Beat in sour cream and vanilla until blended. Beat in chocolate until well blended. Pour into greased 9 x 5-inch loaf pan. Bake in preheated 325° oven 60 to 70 minutes. Cool on rack in pan 10 minutes. Carefully remove from pan. Cool completely on rack.
Mix sugar, Karo and water and stir until sugar is dissolved; cook to soft ball stage. Beat until too stiff to beat; pour immediately over nuts and work nuts into candy. When cool, form into roll. Slice.
First soak raisins in boiling water. Mix flour, salt, sugar and baking powder together in large bowl. Crumble soft stick of oleo into dry ingredients. Mix well. Add caraway seed, if desired. Drain water from raisins.
Spread pie filling in bottom of a 10-inch cake pan. Sprinkle cake mix over pie filling. Sprinkle nuts on top and pour melted margarine over nuts. Bake at 350° for 45 minutes.
Place potatoes in a greased 13 x 9 inch pan. Season with 1 tsp. salt and 1 tsp. pepper. Melt butter. In a bowl, add onions, sour cream, cream of chicken soup and melted butter. Mix well. Pour soup mixture over potatoes. Sprinkle with cheddar cheese. Bake at 350° for 45 to 55 minutes or until all is completely warm and cheese begins to melt.
In a large bowl beat together condensed milk, lemonade and Cool Whip until well blended. Pour into crust and chill.
Cook sugar, Karo and water until the syrup threads. Add peanuts and margarine to syrup and cook long enough for the peanuts to be slightly roasted. The candy will be darker than the syrup. Remove from fire and immediately add soda; beat well and pour into a buttered cooking sheet. Makes 2 pounds.
Beat eggs and cream together; add sugar and flour and stir until smooth. Cover and let stand for 2 hours. Put the Rosette iron in the deep fat while both are still cold; heat to 375°. Remove iron while it is still very hot; dip it into the batter. Hold the batter-coated iron above the batter for just a moment before returning it to the hot fat; this will prevent the Rosette from slipping off the iron as it cooks. Fry to a golden brown; remove from the fat and slip off the Rosette from the iron. Drain on paper towel. Heat the iron again before dipping it into the batter. After they are slightly cool, sprinkle with powdered sugar.
Mix all ingredients together. Pour into muffin tins with cupcake papers. Bake at 350° for 25 minutes. May be frozen in airtight bags!
Mix together flour, sugar and cocoa; set aside. In saucepan, mix water, margarine and oil. Combine mixture with ingredients in saucepan and add buttermilk, eggs, vanilla, salt and soda. Mix together and pour into a greased and floured large sheet cake pan. Bake.
Mix all dry ingredients together. Add milk directly to melted margarine and eggs. Add liquid to dry mixture and mix. Pour into a 9 x 13-inch pan. Top with flaked coconut. Bake at 350° for 60 minutes. Cool in pan for 10 minutes. Cut in pieces and cool.
Press broccoli between paper towels to remove excess water. Combine corn bread mix, eggs, chopped onion, cheese, butter and seasonings. Stir well. Stir in broccoli.	Pour mixture in greased 8-inch square pan.	Bake at 375° for 25-30 minutes or 'til brown. Serves 9.
Heat oven to 375°. Unroll dough into 4 long rectangles. Place in ungreased 15 x 10 x 1-inch baking pan. Press firmly over bottom and 3/4-inch up sides to form crust. Seal perforations. Sprinkle ham, cheese, corn and mushrooms evenly over crust.
Dissolve yeast in water. Add oil and salt. Mix with flour and pepper. Knead for 10 minutes. Cover and let rise until doubled. Flatten on greased pans. Spread with sauce and partially bake at 425°. Top with cheese and your choice of toppings. Return to oven until cheese is melted and crust is browned.
Sprinkle the salt over the cucumbers and after 10 minutes, drain. Add the remaining ingredients. Mix all together well; chill and serve.
Mix all ingredients, except margarine and bread cubes. Put margarine in bowl. Soak bread in melted margarine. Put potato mixture in casserole dish. Place bread cubes on top.
Brown hamburger and sausage and onion; drain. Add cheese and catsup to meat mixture and stir until cheese melts. Mixture will be soupy. Put slices of party rye bread on cookie sheet. Put a teaspoon of mixture on bread and bake at 325° for 10 minutes.
Simmer chicken in water in covered kettle with carrot, onion, bay leaf and basil. When tender cool (without cover). Skim off fat. Take meat from bones and cut in bite size pieces. Put fat into large pan with flour and blend well. Add chicken broth and milk; cook, stirring until thickened. I mash carrot and onion and return to pot. Add all other vegetables and cook until tender. Add chicken and heat through. Just before serving, add egg yolk mixed in the wine. Stir just to blend and serve. Serves 6 to 10.
Saute onion and garlic in butter. Blend in flour, sugar, curry, ginger, salt and pepper. Slowly pour in half and half. Add cinnamon. Simmer, then add lime juice and cooked shrimp. Simmer 5 minutes. Add rice and water chestnuts. Bake in a moderate oven for 20 minutes. Serves 6 to 8.
Mix milk, eggs, sugar, cinnamon and salt in 1 1/2-quart casserole. Beat with rotary beater. Stir in bread cubes and raisins. Dot with butter. Microwave 26 to 28 minutes on Medium or until almost set in center. Let stand 5 minutes. Makes 4 to 6 servings.
Place all ingredients in blender; cover and blend on high speed about 15 seconds or until smooth.
Mix the cream cheese (softened at room temperature) with vanilla and eggs. Slowly add sugar until it is creamy. Set aside until ready to use.
Place all ingredients in a large slow cooker. Bring to a mild boil; stir to mix well. Add 3 pounds of prepared meatballs or little cocktail frankfurters, or little smoked sausage links. Even good if you mix together. Simmer for 1 to 2 hours on low.
Boil water with salt substitute. Add grits, cheese substitute and margarine and cook until thick. Cool for a few minutes before adding beaten eggs and Tabasco sauce. Pour in glass baking dish (well-greased with margarine or sprayed with original Pam). Bake at 350° in preheated oven for 40 minutes. Serves 8 to 10.
Mix hamburger, eggs, rice, onion, salt, pepper and milk. Make into balls. Makes about 25 balls. Roll in flour, brown in skillet and pour off grease. Pour the cream of mushroom soup and water over the meat balls and simmer for 1 hour.
Mix all ingredients except cheese. Put into a 3-quart casserole. Sprinkle with cheese. Bake in 375° oven for 45 minutes. Serves 12.
Combine all ingredients in a bowl; mix well. Lightly oil a skillet and heat. Drop batter by spoonfuls onto the hot skillet. Fry until brown on one side. Flip and brown on the other side.
Dissolve yeast and warm water in mixing bowl. Stir in remaining ingredients and mix with spoon until smooth. Add enough remaining flour to handle easily; mix with hand. Turn onto lightly floured board; knead until smooth and elastic; about 5 minutes. Round up dough and place in greased bowl, cover with damp cloth and let rise in warm place (85°) until doubled, about 1 1/2 hours. Punch down and let rise again until almost doubled, about 30 minutes. Roll 1/2 of dough into oblong 15 x 9-inch, spread with softened butter and cinnamon and sugar. Roll up tightly, beginning with wide side, pinch edges to seal. Cut roll into 1-inch slices. Melt 1 stick of butter in 13 x 9-inch pan and sprinkle with about 1 cup brown sugar. Place slices a little apart in pan. Cover and let rise until doubled in bulk, 35 to 40 minutes. Bake at 375° for 25 to 30 minutes until golden brown. While slightly warm, frost with powdered sugar frosting. Makes 3 dozen rolls.
Preheat oven to 350°. Combine beef, egg, bread crumbs, onion, 1/3 cup tomato sauce, salt and pepper. Mix well and shape into a flat rectangle, about 10 x 12 inches, on a piece of wax paper. Sprinkle cheese evenly over meat mixture. Starting with the shortest end, roll up jelly roll fashion and press ends of roll to seal.
Stir first 4 ingredients in bowl; set aside. Heat oil in nonstick skillet over medium-high heat. Sprinkle chicken with pepper. Cook for 4 to 5 minutes per side. Transfer to platter; keep warm. Add green onions, ginger and garlic to skillet. Cook 1 minute. Add soy mixture and cook one minute more. Pour over chicken. Makes 4 servings.
Cook, debone and tear chicken into small pieces. Combine soup, chicken, sour cream and poppy seed. Place in 8 x 10 baking dish. Crush crackers on top of mixture. Add oleo (cut up) on top of crackers. Bake 30 to 35 minutes at 350°.
Mash peaches and drain all fruit thoroughly. Add coconut to fruit mix. Mix Eagle Brand milk with lemon juice until thick. Pour over fruit mixture. Pour in Cool Whip and mix thoroughly. Pour mixture into two pie shells and refrigerate for at least 3 hours before serving.
Spoon three pints of sherbet into punch bowl. Let stand about 5 minutes. Pour in chilled 7-Up slowly, stirring to combine with sherbet. Float scoopfuls of remaining sherbet on top of punch. Serves 36.
To 5 cups boiling water, add tapioca and salt. Boil 15 minutes. Remove from heat and add sugar and Jell-O. Refrigerate overnight. Then add the pineapple, bananas and Cool Whip. Mix well. Refrigerate until ready to serve.
Place tuna in a colander; rinse under cold tap water 1 minute. Set colander aside to let tuna drain 1 minute.
Sift dry ingredients together. Cream butter, vegetable shortening and sugar. Add together the other ingredients and bake 1 hour and 25 minutes at 325°.
Mix apples, sugar and oil. Add eggs. Stir, add dry ingredients. Mix by hand. Nuts and raisins may be added. Bake for 1 hour at 350°. Be sure to grease and flour pans.
Brown sausage in olive oil. Cook spinach; drain. Put in large pot. Add broth, bouillon and water. Heat to boiling. Lower to simmer. Cut up sausage and add to soup. Add orzo when close to serving. Serve.
Bring butter, water and chocolate to a boil. Add at once remaining ingredients. Mix well and pour into jelly roll pan. Bake at 350 for 20-25 minutes. Pour icing on as soon as you remove cake from oven.
Cook broccoli in small amount of water until tender; drain. Saute onion in butter until tender; stir in soup, mustard and salt. Heat until bubbly. Arrange broccoli in casserole dish. Top with chopped egg, cheese and mushroom sauce. Bake at 350° for 20 minutes. Sprinkle onions on top and bake 5 minutes more.
In saucepan, combine sugar and cornstarch. Gradually stir in water and pineapple juice. Add egg yolks. Blend in butter, lemon juice and rind. Add crushed pineapple. Cook over medium heat, stirring constantly. Boil 1 minute. Remove from heat and stir until smooth. Pour into baked pie shell. Cover with meringue.
Preheat oven to 350°. Place noodles and coconut on cookie sheet in single layers. Bake 10 minutes or until crisp.
Cut butter into flour until mixture resembles coarse meal. Mix in cheese, pepper and salt. Fold in Rice Krispies. Pinch off small pieces and place on ungreased cookie sheet and pat flat. Bake at 350° for 15 minutes.
Cut up chicken. Wash and season with salt and both peppers. Fry until golden brown in cooking oil over hot fire. Lower heat and add all chopped seasonings, except garlic. Cook until all seasoning is clear or onions, bell pepper and celery are tender. Here's where you add the hot sausage. I think this makes a better jambalaya.
Soften cream cheese to room temperature. Whip cream cheese with sugar; add Cool Whip, then add well-drained crushed pineapple. Fold together. Spoon into graham cracker crust, 9-inch.
Bake in 350° oven 45 minutes. Good luck! Would pass as a fruit cake for Christmas.
In separate bowl, combine the molasses and baking soda. Cream sugars and shortening in large bowl. Add eggs, sour cream and molasses mixture. Add flour 1 cup at a time adding the spices and anise oil after some of the flour is mixed in. If you are using nuts, mix those in also before all the flour is in. Continue adding the flour until dough does not stick to your fingers. Chill overnight. Roll out on	a floured surface, about 1/4 inch thick. Cut with cookie cutters. Bake on lightly greased cookie sheet 10 minutes at 375°. X	In separage bowl, combine the molasses and baking soda. Cream sugars and sho Xg in large bowl. . Add chopped nuts	before all the flour. Chill overnight.
Mix butter, confectioners sugar, egg, vanilla and almond extract. Blend in flour, soda and cream of tartar. Cover; chill for 2 to 3 hours. Heat oven to 375°. Divide dough in half. Roll each half to three-sixteenths inch thick on floured board. Cut into desired shapes; sprinkle with granulated sugar. Place on greased baking sheet. Bake 7 to 8 minutes, or until light brown on edges. Yields about 5 dozen.
Layer all the ingredients in casserole dish in layers. Bake for 1 hour, uncovered, at 350°.
Cook linguine according to package directions; drain. Combine tomato juice, soy sauce, vinegar, sugar and cornstarch; set aside. Heat 1 tablespoon of oil or butter in hot wok or large skillet. Add chicken and stir-fry 1 minute; remove. (I cook my chicken until it is completely done which takes quite a bit longer than 1 minute.) Add garlic, bean sprouts and green onions and stir-fry for 1 minute. Stir in linguine and cook 2 more minutes or until heated through. Return chicken with shrimp, curry, pepper and tomato mixture. Cook, stirring until sauce boils and thickens. Makes 4 servings.
Combine all ingredients and bake 2 hours. Perfect for picnics, doubled. Can cook in crock-pot, also.
Bake cake following directions on box. While cake is still hot, prick holes all over. Pour Carnation milk over cake while still hot. Cool. Cover with Cool Whip and coconut.
In 9 x 13 pan, put pineapple and pie filling with dry cake mix over the top. Add pecans and cut butter pieces over the top. Bake 1 hour at 350°. Cool 10 minutes before serving.
Boil sugar and corn syrup for 45 seconds in 3-quart pan. Remove from heat and add crushed corn flakes and peanut butter; mix.
Cook broccoli according to package; drain. Cook onion in margarine until tender. Mix all ingredients and pour into a greased casserole dish. Bake at 350° for 30 minutes.
In a saucepan, heat tomatoes; add jello and stir until dissolved. Remove from heat and let cool. Then add rest of ingredients. Pour into a sprayed salad mold or square glass dish. Refrigerate.
Cut cucumber into 1/4-inch slices. Soak tarragon leaves in 2 tablespoons warm water for 10 minutes. Place peas, cucumber, salt and tarragon in saucepan. Bring to a boil. Cover and simmer for 5 minutes; drain well. Combine sour cream, mayo and lemon juice. Place in saucepan over low heat; stir constantly, until thoroughly heated. Combine sauce and vegetables to serve.
Grind apples and peppers. Combine all ingredients except Sure-Jell. Cook just until it comes to boil. Remove from heat; let set 5 minutes. Add Sure-Jell. Cook to rolling boil per instructions on Sure-Jell package.
Freeze the package of rolls. Melt butter. Add mustard, onion, poppy seed and Worcestershire sauce. Mix well and refrigerate until mixture is spreadable. Slice package of frozen rolls with electric knife to make 2 pieces - like 1 big sandwich. Spread the top slice and the bottom slice with the butter mixture. Cover bottom half with slices of ham and cheese. Place top half on the ham and cheese slices. Return to freezer. Bake at 350° approximately 40 minutes. Cover loosely with aluminum foil to prevent getting too brown. Slice into small rolls. Serve warm.
Combine all ingredients in a large soup kettle. Bring to a boil, then reduce heat and simmer for 2 1/2 hours. Yield: 6 servings.
Cream butter and sugar together. Add eggs 1 at a time, beating well after each. Add soda to buttermilk and beat until it foams. Add to butter/sugar mixture. Add jam, nuts and raisins; beat well. Sift flour and spices; add gradually, beating as you go. Pour batter into well-greased and floured tube pan. Bake at 300° for 1 hour and 45 minutes.
Combine dry ingredients in a large bowl. Add rest of ingredients. Stir just until moist (batter will be lumpy). Fill muffin tins 2/3 full. Sprinkle tops with cinnamon-sugar. Bake at 400° for 20 minutes. Makes about 2 dozen.
In a big bowl, whip your eggs, then add all but 1/4 cup of the cheese. Pour into the Pie Crusts. Bake in a 375° oven for 1 hour. Top with remaining Cheese and bake another 15-20 min. Let it cool for 1/2 hour. Makes 12 servings.
Mix well. Put into a greased 1 1/2-quart casserole. Bake for 1 hour at 325°.
Place chicken in a casserole dish. Place cheese slices over chicken. Mix soup and water. Pour mixture on cheese slices. Sprinkle stuffing mix on mixture. Pour melted butter over stuffing crumbs. Bake at 350° until well heated and cheese melts.
Melt butter in bottom of 10 x 15-inch glass baking pan. Sprinkle this with brown sugar.
Crumble cookies in food processor or blender and set aside. Mix all remaining ingredients except Cool Whip. Fold in Cool Whip. Layer in large (clean) flowerpot or container with cookies on top and refrigerate.
Saute steak in a little oil and put into a slow cooker. Mix together soy sauce, minced garlic, sugar, salt, pepper and ground ginger and pour over meat in slow cooker. Add onion, tomatoes and green pepper to slow cooker. Cook on low for one hour. Stir in water mixed with cornstarch. Cook on high until thickened. Serve over noodles or rice.
Melt butter. Add sugar. Blend. Add egg yolks; beat well. Sift flour, baking powder and salt. Add to creamed mixture. Fold in nuts. Add vanilla. Beat egg whites stiff. Fold into mixture. Spread into greased and floured 9 x 13 pan. Bake at 350° for 30 to 45 minutes. It will rise, then fall.
Saute celery and onion with meat and diet margarine. Add bread and remaining ingredients. Mix well. Stuff turkey.
Blend gelatin and water. In a saucepan, mix brown sugar, salt, spices, pumpkin, beaten egg yolks and milk. Cook over low heat, stirring until it boils. Boil for 1 minute. Remove from heat. Cool. When partially set, beat until smooth. Carefully fold into meringue (egg whites, cream of tartar and sugar). Pour into a baked 9-inch pie shell and chill until set (about 2 hours). Garnish with whipped topping.
Peel eggplants; cut in round slices 1/2-inch thick. Place under broiler until brown on both sides. Brown meat; season, then put a layer of eggplant, meat, tomato sauce (mix this with 2 cans of water first) and sprinkle with pine nuts. Bake at 350° for 1 hour.
Mix dry pudding mix and pineapple mix in Cool Whip. Add marshmallows and nuts. Refrigerate.
Combine potatoes, 1/2 cup melted margarine, salt, pepper, soup, cheese, onion and sour cream. Place in greased 9 x 13-inch baking pan. Mix cornflakes with 1/4 cup melted margarine and spread over top. Bake, uncovered, in 350° oven for 45 minutes.
Layer chops in bottom of 9 x 13 casserole dish. Top with potatoes and onion. Thin mushroom soup with 1/2 can of water. Pour over chops, potatoes and onion. Cover casserole with foil. Bake at 325° for 1 hour or until bubbly.
Bring all ingredients to a boil. Simmer 15 minutes. Remove lemon. Refrigerate overnight.
Bring all ingredients to a boil, except brandy. Simmer 10 minutes. Add brandy and strain mixture. Serve warm. May use tea or more apple cider in place of brandy.
Saute mushrooms in butter until lightly browned. Spoon into 3-quart casserole. Add meat to skillet and brown. Spoon over mushrooms. Combine 3/4 cup water, wine, soy sauce, garlic and onion; add to skillet, scraping bottom to salvage particles. Blend cornstarch with 1/3 cup water, stir into wine mixture. Cook, stirring constantly until thickened. Spoon over meat. Cover and bake at 325° for 1 hour. Add salt to taste. Bake 10 to 15 minutes longer. Serve over cooked rice.
Prepare pastry. Roll pastry to 12 x 12 1/2-inch rectangle. Spread lightly with mustard. Cut pastry into 40 (3 x 1 1/4-inch) strips. Preheat oven to 425°. Wrap each frankfurter with pastry strip, pinching ends together. Place seam side down on baking sheet.
Cook and drain macaroni. Add soup, cheese, onion and corned beef. Put in greased baking dish. Pour milk over all and dot with butter. Bake at 350° for 45 minutes.
Sift flour with all baking powder, baking soda and salt. Combine with all dry ingredients. Beat in molasses and milk. Fold in nuts and raisins; mix. Spoon batter into 10 or 12 greased soup cans. Fill to 3/4 and cover cans with small pieces of greased aluminum foil. Place cans on cookie sheet and bake at 350° for 1 hour. Cool for 5 minutes. Unfold. Freeze if you want to. Cut in thin slices and put cream cheese on them for snacks.
Heat oven to 350°. Brown hamburger; drain. Mix together spaghetti sauce, water, oregano, basil and meat. Simmer 5 to 10 minutes.
Combine sugar, margarine and milk; bring to a boil and stir constantly. Cook to soft ball stage. Remove from heat; stir in chocolate chips, marshmallow cream and vanilla. Mix thoroughly. Add walnuts, if desired. Pour into buttered cookie sheet. and spread evenly. Cool and cut into squares.
Cook noodles according to package directions; drain. In skillet, on medium heat, cook and stir ground beef until red is partly out; add onions and continue cooking until red color is out of meat. Stir in one can of pizza sauce, tomato paste, garlic salt and oregano. Simmer for 10 minutes.
Salt both sides on chicken breast. Rub on Ranch dressing and roll in corn flake crumbs. Place in greased baking dish. Add water to dish, to cover half of chicken. Cover with foil or lid. Bake at 425° for 1 hour.
Preheat oven to 325°. Grease an 8 x 12-inch pan. Beat eggs with mixer until lemon colored. Without stopping the mixer, add sugar to the eggs. Add baking powder, salt and flour; continue beating until well mixed. Add vanilla; fold in apples and nuts. Spoon into greased 8 x 12-inch pan. Bake at 325° for 45 minutes, or until crusty and brown. Crust will fall as Torte cools.
Heat peanut oil in a heavy skillet. Add diced onion and saute until transparent, about 5 minutes. Allow to cool in skillet. Grind or chop together chicken livers, egg and entire contents of skillet. Stir in salt and pepper. Chill until ready to serve. Makes about 1 1/2 cups spread.
Thaw strawberries according to package directions. Crush strawberries. In a medium saucepan, combine sugar and cornstarch; stir in strawberries and jelly. Bring to boiling. Cook and stir until slightly thickened. Strain; cool. Serve over ice cream. Cover; chill any remaining sauce. Serves 4 to 6.
Mix sugar and Crisco.	Add eggs, beaten. Add soda to buttermilk. Mix alternately with flour. Bake in tube pan at 275° or 2 hours or longer.