HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place eggs, milk and cream-style corn in a large bowl. Mix well. Add onion to mixture. Pour in a greased casserole. Bake in preheated 300° oven for 1 hour. Serves 6.
In greased 9 x 13-inch baking pan, place small amount of spaghetti sauce. Place 3 strips of uncooked noodles, lengthwise. Spread with 1/3 spaghetti sauce, 1/3 cottage cheese and Mozzarella cheese. Repeat layering process twice. Sprinkle Romano cheese across the top. Cover and bake in 375° oven for 30 minutes. Remove cover and continue baking an additional 30 minutes. Let stand 10 minutes before cutting. Browned ground beef can be added to spaghetti sauce.
Roll in chopped pecans and shape. Refrigerate. Use as dip or cracker spread.
Stir chicken, green pepper, 1/2 cup picante sauce and cream cheese in saucepan on low heat until smooth. Spoon 1/3 cup chicken mixture into each tortilla; roll up. Place in greased 12 x 8-inch baking dish. Stir Velveeta and milk on low heat until smooth. Pour over tortillas. Cover with foil. Bake 20 minutes at 350°. Pour remaining picante sauce over tortillas. Top with sour cream, if desired.
Place potatoes and onions in casserole dish. Mix soup and milk. Pour over potatoes and onions. Top with pork chops. Cover and bake at 350 degrees for 1 hour and 15 minutes.
Beat eggs until light colored. Blend in sugar and mandarin oranges (drained). Then add sifted flour, salt and soda mixture. Blend on low setting for 4 minutes. Bake in greased and floured 9 x 13-inch pan. Bake at 350° for 30 to 35 minutes.
Brush steaks with soy sauce; sprinkle with garlic salt, salt and pepper and dredge lightly in flour. Brown steaks on both sides in hot oil in a large skillet; transfer to a 13 x 9 x 2-inch baking pan. Set aside. Drain drippings from skillet. Add margarine. Cook 1 to 2 minutes, stirring constantly, to loosen particles in pan. Stir in water; cook until thoroughly heated and pour over steaks. Arrange onion slices over steaks; sprinkle with parsley flakes. Cover and bake at 325° fr 1 hour and 15 minutes or until tender. Yields 6 servings.
Use the 3 egg yolks and save the whites for the meringue. Beat eggs until light. Add sugar, milk and flour. Cook until thick in double boiler. Add butter, vanilla and coconut. Pour into baked pie crust. Beat egg whites until stiff. Add 6 tablespoons sugar, 1 teaspoon vanilla and 2 tablespoons water. Beat again until all ingredients are mixed. Spread on pie and bake until brown in slow oven.
Season the dressing with the garlic. Cut enough day old firm sliced white bread into 3/4-inch squares to make 4 cups. Place bread in bowl; toss while sprinkling with the garlic flavored salad dressing. Spread bread in baking pan; bake in preheated 425° oven for about 8 minutes, or stir in large skillet over medium heat for about 10 minutes, or until golden brown and crisp. Remove from heat; cool. Store airtight in a jar at room temperature, or they can be frozen. Sprinkle over mixed green salads, cream soups or casseroles.
In large bowl, add crushed pineapple with a little juice, then jello, cool whip and cottage cheese. Mix well. Cover and put in refrigerator until ready to serve. Keep in refrigerator.
Melt together butter, Worcestershire sauce and mustard. Cut open dinner rolls. Put ham and Swiss cheese on each roll. Pour melted mixture over top of ham and cheese. Sprinkle onion, salt and poppy seed over melted mixture. Put roll lid on and bake at 350° for 15 to 20 minutes.
In a 9 x 13-inch pan, place the Twinkies in two rows. Spread pineapple on top, then slice bananas onto pineapple. Mix pudding according to package directions and pour over bananas. Top with Cool Whip and nuts. Refrigerate.
Cook onion, pepper and celery in 2 tablespoons oil until soft. Mix in tomatoes, green beans, salt and pepper and simmer 15 minutes.
In small bowl, add seasoned salt and Worcestershire sauce to melted margarine; mix well. Pour Chex cereals, nuts and pretzels into large Glad-lock zipper bag. Pour margarine mixture over cereal mixture inside zipper bag. Shake bag until all pieces are evenly coated. Preheat oven to 250°. Transfer mix to open roasting pan. Bake 1 hour, stirring every 15 minutes. Cool and store.
Melt together the margarine and chocolate. Combine ingredients in order given. Bake at 350° in 9 x 13 pan for 30 to 40 minutes.
Use a 10-inch spring pan. Layer 1 bag of almond toast on its side. Any extra, break and fill in. Cook vanilla pudding in 1 3/4 cups of milk and 1/2 cup Amaretto. Pour over cookies. Layer second bag of almond toast. Cook chocolate pudding in 1 3/4 cups of milk and 1/4 cup Amaretto. Pour over second layer. Refrigerate overnight. Take sides off of pan. Frost with whipped cream and decorate with chocolate shavings. Serves 10 to 12.
Beat first four ingredients at high speed for 5 minutes. Mix all flour and dry ingredients together. Fold into egg mixture.
Preheat oven to 350°. Spray baking dish with cooking spray or olive oil. Spread thin layer of pesto sauce on chicken breasts. Roll chicken breasts in bread crumbs. Place chicken breasts in baking dish and bake at 350° for 30 minutes.
Cream together shortening, sugar and eggs. Add cottage cheese and vanilla. Sift and add flour, baking powder, salt, cocoa and soda. Add nuts and chill dough. Form into balls and roll in powdered sugar. Bake at 375° for 10 minutes. Makes 10-15 dozen.
Dice half of the bread into baking dish. Mix crab or shrimp, mayonnaise, onion, green pepper and celery and spread over diced bread. Trim crusts from remaining 4 slices of bread and place these over crab mixture. Mix eggs and milk together and pour over top. Place in refrigerator overnight. Bake in oven at 325° for 15 minutes. Remove from oven and spoon soup over top. Top with cheese and paprika. Bake 1 hour at 325°.
Combine all ingredients; pour over London broil. Allow meat to marinate overnight in refrigerator. Grill on barbecue approximately 20 minutes on each side, depending on size of beef.
In a large pot, cook spaghetti in boiling water with dash of salt and teaspoon butter added until tender. Drain and set aside.
Mix until crumbly and spread on potatoes. Bake 25 minutes at 350°.
Crumble cornbread in a big bowl. Saute onion and celery. Add to cornbread. Mix in soups. Add in remaining ingredients, mixing well. Put into a lightly greased pan and bake at 350° for 30 minutes.
Mix oil, melted margarine, sauce and salt; bring to a boil, then pour over cereal mixture which has been mixed up well. Put in large pan in 250° oven for 2 hours and bake. Stir about every 20 minutes so seasonings will bake into cereals. Store in jars. Will keep indefinitely.
Heat water and sugar to boiling, stirring constantly, until sugar is dissolved; cool. Prepare using 3 tea bags and 2 Cups boiling water; cool. Refrigerate all ingredients. Just before serving, mix in large punch bowl.
Spread 1/2 of tortillas, torn into pieces, on bottom of greased 9 x 13-inch pan or baking dish. Mix chicken, soups, sour cream, green chiles, broth, onion and cheeses. Spread half of mixture over tortillas. Top with remaining tortilla pieces and finish with 2nd half of chicken mixture. Bake 45 minutes at 350°, until bubbling. Can be microwaved. Freezes well before or after baking.
Cream shortening and sugar. Add beaten eggs and sour milk. Add flour, baking soda and nutmeg, sifted together. Add bananas and nuts. Bake for 1 hour in 350° oven. Yields 2 small loaves.
Unroll 1 can of rolls onto bottom of pan. Mix cream cheese with 1 cup sugar and vanilla. Spread over rolls. Place second can of rolls on top. Pour melted butter. Top with rest of sugar and cinnamon. Bake for 30 minutes at 350°.
Great for using up apples or other fruits before they spoil. Combine all ingredients except sugar in a large pot and cover. Bring to a boil, then lower heat and simmer until apples are soft. Remove from heat and let cool slightly. Add sugar to taste. Can be served hot or cold as a fruit drink. (Remove cinnamon sticks.) Refrigerate unused portion. Great for kids; eat the fruit, too. Optional: Add dried prunes or raisins. Try your own combination of fruits.
Bring water to boil. Stir in rice. Remove from heat. Cover and let stand 5 minutes. Meanwhile, using a skillet, cook egg in butter and add chopped onion and the rice. Stir until lightly browned. Mix 1/4 cup water with soy sauce and stir into rice. Makes 4 servings.
Mix first 5 ingredients together. Add cinnamon, soda, salt and pecans. Roll mixture out 1/2-inch thick. Cut with a small round cookie cutter. Place one pecan half on each cookie. Bake at 350° until lightly brown. This will make a pretty, dainty cookie. You can substitute the pecan half with a red or green cherry.
Combine all ingredients and spin in blender. Keep refrigerated and stir well before serving. Serve over ice.
Combine first six ingredients. Cook at a rolling boil for 15 minutes. Lower to a medium boil; add sausage. Cook 15 to 20 minutes, then add potatoes. Cook 15 to 20 minutes, then add corn. Cook 15 to 20 minutes. Bring to a rolling boil. Add shrimp; cook until shrimp turns pink and serve.
In a large bowl, combine first 5 ingredients. Pat mixture on a cookie sheet. Refrigerate overnight. Cut into 6 squares. Roll each square in flour and brown in a large skillet coated with vegetable oil spray. Place in baking dish and cover with mushroom soup. Bake 40 to 50 minutes at 350°.
Note: One egg and 1 tablespoon water, mixed and brushed on top before baking is optional.
Boil tap water and sugar to make syrup. Add remaining ingredients; mix well. Top bowl with floating strawberry halves. Yields 25 servings.
Mix cream cheese, pineapple, pecans and green pepper. Shape into ball. Roll in extra pecans. Wrap in plastic. Refrigerate until well chilled. Serve with snack crackers. Enjoy!
Cut the eggplant into 1-inch cubes. Cook in a small amount of water on stove top or in microwave until tender. Drain and mash. Add breadcrumbs, spices and eggs. Form mixture into balls and either fry in vegetable oil or bake at 325° in a baking dish sprayed with Pam. Serve with marinara sauce, cocktail sauce or salsa.
Soak beans overnight in water. Pour into large Dutch oven. Add all other ingredients except rice. Simmer until tender. Add water if needed. Serve over hot cooked rice.
Bring to boil. Simmer to add wonderful fragrance to your home. Add water as necessary. (Can put into crock-pot. Tastes good too!)
Brown sausage; drain. Add vegetables; continue cooking 5 minutes. Drain; set aside to cool 10 minutes. Stir together sausage mixture, cheese and bread cubes. Place in greased 8-inch square baking dish. Beat milk and eggs; pour over sausage mixture. Cover; refrigerate several hours. Bake, uncovered, at 350° for 50 to 55 minutes, or until golden brown. Let stand 10 minutes before serving. Makes 6 servings.
Melt butter; add coconut and nuts. Cook until golden brown. Combine cream cheese and condensed milk. Beat until smooth. Fold in whipped topping. Layer 1/4 of cream cheese mix in each pan. Drizzle 1/4 of caramel topping over each. Sprinkle with 1/4 of coconut mix over each. Repeat layers. Freeze until firm. Let stand 5 minutes at room temperature before cutting. Very rich. Serve small portions.
Heat an 8-inch skillet over low heat. Beat all ingredients until smooth. Pour scant 1/4 cup batter into hot skillet; immediately rotate skillet until batter forms very thin tortilla, about 6 inches in diameter. Cook tortilla until dry around edges, about 2 minutes. Turn and cook other side until golden, about 2 minutes. Makes 1 dozen tortillas.
Mix all 4 ingredients together until blended. Spoon on an ungreased baking sheet. Press with a fork to flatten. Bake at 325° for 10 minutes. Makes 25 cookies.
Add all ingredients together. Beat in buttermilk. Drop from spoon in hot grease; fry until golden brown.
Cook macaroni in salted water. Heat milk, cheese, salt and pepper in double boiler. Stir until smooth. Add to drained macaroni.
Combine shortening, sugar, eggs, vanilla and brown sugar, then add flour, salt, baking powder, soda, oatmeal, coconut and butterscotch chips. Form into balls and set on cookie sheet. Press down. Bake at 350°.
Mix flour, powdered milk and salt together. Work them well. Put yeast	and sugar in warm water and let rise.	Mix oil and egg; beat	together. After yeast and sugar have risen, add all other ingredients. Roll out and cut. Let rise 1 hour or longer. They double when cooked. Bake at 400° for 20 to 25 minutes.
Mix beans, onion, green pepper, celery and pimiento. Bring the vinegar and sugar to a boil, stirring until sugar dissolves. Add oil, salt, Beau Monde and pepper. Pour over the vegetables and mix well. Refrigerate for several hours or overnight. It improves with time. Serve on greens or in lettuce cups.
Brown beef and onion in skillet and drain excess grease. Pour in barbecue sauce and sugar and simmer for 5 to 10 minutes. Spray muffin tin pan lightly with Pam and press biscuit dough into each muffin tin cup. Fill with barbecue sauce mixture and top with grated cheese. Bake at 400° for 10 to 12 minutes or until brown.
Cook spaghetti according to package, drain well and stir butter into spaghetti. Add grated cheese and eggs. Form crust out of spaghetti in buttered 10-inch pie plate. In skillet, cook ground beef, onion and green pepper until vegetables are tender and meat is browned. Drain fat. Stir in undrained tomatoes, tomato paste, oregano and garlic powder. Heat through. Spread Ricotta over spaghetti crust. Fill pie with tomato mixture. Bake, uncovered, in 350° oven 20 minutes. Sprinkle Mozzarella cheese atop. Bake 5 minutes longer or until cheese melts.
Wash and drain hominy. Mix hominy, onions, celery, mayonnaise, celery seed and pepper together. Just before serving, blend in the Cheddar cheese.
Heat oven to 425°. Grease 12 muffin cups. Combine all dry ingredients, except nuts. Blend well. Beat eggs with milk, butter and banana until smooth. Add to dry ingredients and blend until well moistened. Stir in nuts. Spoon batter in muffin cups and bake until rich brown, about 20 minutes. Serve warm with butter or wedge of sharp Cheddar cheese.
Cream Crisco and sugar for 10 minutes on high speed. Add eggs (one at a time), then mix alternately with flour which has been sifted with salt and baking powder. (If self-rising flour is used, omit salt and baking powder.) Fold in coconut. Bake at 325° for 1 hour and 25 minutes (do not preheat oven) in a tube pan. Keep in oven until cooled. Cover to keep moist.
Sprinkle 1 teaspoon salt over mixture and let stand 1 hour. Squeeze out liquid by hand. Bring vinegar and rest of ingredients to boil for 1 minute. Pour cooled mixture over cabbage mixture; mix well and put in meal size containers. Freezes very well.
Cream shortening and sugar and add eggs, one at a time, beating well after each addition. Add flavoring and buttermilk to egg mixture. Sift flour and dry ingredients in separate bowl. Add flour mixture to egg mixture little at a time. Add coconut. Bake at 350° for 1 hour.
Blend sugar and flour. Blend in pineapple. Cook in saucepan over low heat until stiff. Add well-beaten egg yolks and butter. Cook a few minutes longer; cool. Put cooled filling in baked pie shell and top with meringue. Brown in oven.
Mix all. Put in casserole dish. Top with crackers and put 1/2 cup melted margarine over top. Bake for 20 to 25 minutes at 350°.
Cream butter and sugar. Mix buttermilk and soda; add to creamed mixture. Add eggs, one at a time, beating after each addition. Mix in flour, orange rind and fruits and nuts which have been lightly floured. Pour into tube pan. Bake at 350° for 1 1/2 hours, or until cake tests done. Leave cake in pan; punch several holes in it with ice pick. Pour on filling. Let cake remain in pan for several hours or overnight.
Cream the shortening and sugar. Add egg, vanilla and pumpkin. Sift in dry ingredients. Add nuts and chocolate chips. Drop on cookie sheet. Bake at 375° for 12 to 15 minutes.
Mix thoroughly. Shape into balls or into long rolls to slice. Chill in refrigerator. If shaped in logs, slice to serve. To store, keep in refrigerator.
Cut veal into pieces, 4 to 5-inches. Dip medallions into flour seasoned with salt, pepper and garlic salt. Then into beaten egg and parsley. Brown in butter until each medallion resembles a small omelette.
Mix all ingredients, except tomato juice, and form into balls. Place into large casserole baking dish. Pour tomato juice over top. Bake, uncovered, 35 minutes at 350°. Cover and bake an additional 35 minutes.
Mix together. Put in nonstick pan. Bake 30 minutes at 425°.
Mix all ingredients. Bake in oven at 300° in loaf pan for 1 hour or until cooked through.
Mix all together. Store in refrigerator for about 24 hours, stirring several times.
Dice potatoes and fry in oil until crispy and done. Drain and set aside. Place bacon in pan and fry until crisp. Add diced onion; saute for 5 minutes and drain. Add potatoes and peas. Beat eggs with milk and pour over potato mixture. Cook until eggs are set. Season with salt and pepper. Makes 4 servings.
Step 1: Pat hash browns with paper towel to remove excess moisture. Press into 9-inch pie plate. Brush with butter. Bake at 425° for 20 to 25 minutes or until lightly browned. Remove from oven. Reduce oven heat to 350°.
Mash 3/4 cup fruit; combine with water. Bring to boil and cook over medium heat 5 minutes, stirring occasionally. Combine sugar and cornstarch; add to fruit, stirring. Cook until full boil is reached and is clear in color, stirring constantly. Cool completely and pour over berries in pie shell.
Drain and chop artichokes. Add the rest and toss, being careful not to overdo Tabasco sauce. Adjust mayonnaise to desired moistness.
Layer peas, diced asparagus, cheese and mushroom soup. End with soup on top. Bake at 350° for about 30 minutes.
Dissolve yeast in warm water. Mix sugar and Crisco like you were making biscuits. Add flour. Add yeast water and buttermilk. Mix well and roll. Let sit for 30 minutes. Bake at 450° until brown.
Cook ground beef; drain. Add pasta sauce; simmer. Boil noodles, not too soft. Alternate noodles, sauce and both cheeses in uncovered baking dish, ending up with Mozzarella cheese on top. Bake at 350° until cheese is brown on top.
Sift together the first 4 ingredients. Beat the water with the egg yolks until they are thick, then fold into dry ingredients.
In a medium bowl, stir creamy mustard, apricot preserves and soy sauce until smooth. Stir in chicken, pineapple and green onions. Serve over green salad or angel hair pasta.
Using 1/2 of each ingredients, combine lemonade and limeade concentrates and carbonated drink in blender container. Blend until smooth. Add ice and blend until slushy and smooth. Repeat with remaining ingredients. Serves 8.
Preheat oven to 375°. Mix all ingredients, except almonds. Place in a 6-inch flan pan. Top with almonds. Bake for 30 minutes and serve with crackers or toast points. Yields 6 to 8 servings.
Mix orange juice and lemonade according to directions on can. Add pineapple juice and apricot nectar. Pour some of the punch into a mold and freeze.
Sift flour with baking powder, salt, nutmeg and cinnamon. Cream butter; gradually add sifted confectioners sugar and cream until light and fluffy. Add eggs, one at a time, beating after each addition. Then add flour mixture alternately with extra strength coffee, beginning and ending with flour and beating after each addition until smooth (batter will look curdled). Fold in white raisins, seedless raisins, currants, mixed candied fruit and slivered almonds. Spread in well-greased 9-inch tube pan. Bake in moderate 350° oven 30 minutes. Then sprinkle almonds on top of cake. Bake 30 to 35 minutes longer. Simmer corn syrup and water for 1 minute and brush over top of cake to hold almonds in place and to give a gloss. Cool cake 15 minutes in pan, then turn out on rack to finish cooling. Cake will slice best when chilled. Eat at room temperature.
Sift and mix dry ingredients together. Add shortening, vinegar, water and vanilla. Mix but do not beat very much. Bake (350°) for 35 minutes or until cake breaks from pan. Batter is very thin.
Sift together flour, salt, soda, powder and sugar. Cut in shortening. In small bowl, dissolve yeast in warm water. Add yeast and milk to dry ingredients and stir with fork until a soft dough is formed. Turn out on lightly floured board and knead briefly. Store in tightly sealed plastic bag in refrigerator. Use as needed. Pat dough out on floured surface and cut with biscuit cutter. DO NOT LET RISE AT ANY TIME. Bake on greased cookie sheet in preheated oven at 400° for 10 minutes.
Dissolve gelatin in boiling water. Stir in pineapple, cranberry sauce and wine. Chill until mixture thickens slightly. Fold in nuts and turn into 2-quart dish or 9 x 9 x 2-inch square dish. Chill until firm. Soften cream cheese and slowly add sour cream until mixture is smooth. Spread over gelatin. Chill until serving time. Yields 8 servings. Family favorite.
Combine sugar, hot water and syrup. Cook until it spins a thread from spoon. Add nuts and cook without stirring until it turns golden yellow. Add butter and soda; remove from heat. Beat or stir quickly by hand and pour on greased foil. Break into pieces when cool.
Brown turkey and beef; drain fat. In a big pot add all other ingredients. Bring to a boil. Simmer for 25 to 30 minutes. Serve with rice, macaroni or taco shells.
Boil broccoli in salted water 5 minutes, drain. Preheat oven to 350°. Mix soup, Miracle Whip and lemon juice together. Place broccoli in baking dish. Sprinkle chicken over broccoli. Pour mixture over chicken and sprinkle with cheese, then bread crumbs. Bake until brown.
Brown ground beef and onion together; drain. Mix with other ingredients and bake at 350° for 40 minutes. Sprinkle grated cheese on top before serving.
Cook vegetables in butter. Remove vegetables from pan. Make a medium white sauce by mixing flour with butter. Add 2 cups milk. Stir until thickens. Add 1 quart scalded milk, 2 bouillon cubes, vegetables and cubed cheese. Stir until cheese is melted. Add salt to taste.
Preheat oven to 350°. Grease baking sheets. Beat the butter and both cups of sugar together. Add eggs and mix well. Sift and add flour, soda and salt. Add oatmeal, vanilla and chips. Bake 10 minutes. (These are very good.)
Pour pecans into unbaked pie shell. Mix remaining ingredients; pour over pecans. Bake for 45 minutes in a 325° to 350° oven.
Beat together oil, eggs and sugar, then add vanilla and green tomatoes. Sift together remaining ingredients. (Pumpkin pie spice can be used instead of the cloves, cinnamon and nutmeg, but only 2 1/2 teaspoons should be used.) Add to liquid ingredients. Mix well and pour into well-oiled Bundt pan. Bake in 325° oven for 1 hour and 15 minutes.
Place peaches with juice, milk, Ricotta cheese and sugar in blender and process on high until smooth. Add strawberries, a few at a time, blending until smooth. Pour into tall glasses and garnish with strawberry, if desired. Yields 4 servings; 4 cups.
Preheat oven to 325°. Butter one side of each slice of bread; cut into thirds. Place half of bread in bottom of well-buttered 1 1/2-quart casserole. Cover with half of cheese slices and half of mushrooms. Repeat cheese and mushroom layers. Top with bread. Combine milk, eggs and seasonings. Pour mixture into casserole. Bake for 30 to 35 minutes or until puffy and knife inserted in center comes out clean. Let stand 5 minutes before serving.
In a large saucepan, pour in olive oil just to cover bottom of pan. Add garlic to cold oil; bring heat up slowly just until tender, then add the juices from the white clam sauce, minced clams and whole baby clams. Bring to slow boil. Add about 2 to 3 tablespoons of parsley to juices. Just before you serve, add all clams to the sauce; heat about 5 minutes. Serve over cooked linguini noodles. Serves 4 people.
Mix hamburg, onion soup mix and egg. Form into small meat balls. Brown in oven or fry pan.	Drain off grease. Put meat balls in crock-pot. Mix tomato sauce, cranberry sauce, lemon juice, brown sugar and barbecue sauce	and heat in crock-pot.	Simmer	until ready to serve and when nearly done, add 8 or 10 crushed gingersnaps. Use as many as needed for proper taste. Add salt and pepper to taste. Serve right from the crock-pot.