HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix corn, flour, sugar and salt together. Combine well beaten eggs, melted margarine or butter and milk. Mix with corn mixture. Pour into greased baking dish. Bake at 350° for 1 hour. Stir from bottom 2 or 3 times during the first 30 minutes of baking time. It's creamy and delicious and doesn't fall on its face as soon as it comes from the oven. You can double recipe without fear of mishap. Serves 6 to 8.
Combine all ingredients. Place in a baking dish. Bake for 30 minutes at 300°. Yield: 6 servings.
Prepare macaroni according to package directions; drain. In large skillet, melt butter. Add green pepper and onion; saute. Add chili, corn and salt and pepper. Simmer 5 minutes on low. Stir in macaroni; top with cheese. Cover and let cheese melt. Serves 6.
Heat oven to 375°. Grease bottom of muffin cups. Mix sugar and shortening; blend in egg. Measure flour. Blend dry ingredients. Stir in alternately with milk. Fill muffin cups 2/3 full. Bake for 20 to 23 minutes. Serve hot.
Chop small or break flowerets of broccoli and cauliflower. Place in a large bowl. Add onion and green pepper which are also chopped small. Cube 1/2 to 1 pound of cheese and add to mixture. Fry and crumble 1/2 pound of bacon. Mix all ingredients.
In a large bowl thoroughly mix 2 cups flour, sugar, salt and undissolved yeast. Combine water, milk and margarine in a saucepan. Heat over low heat until liquids are very warm (120° to 130°). Margarine does not need to melt. Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a soft dough.
Combine flour and 1/4 of powdered sugar; add margarine and mix well. Pat dough out in a 14-inch pizza pan. Bake at 350° for 10 minutes or until lightly browned. Combine cream cheese, rest of powdered sugar and Cool Whip. Mix well and spread on cooled crust. Chill. Combine sugar and cornstarch in a large saucepan; add water, mixing until smooth. Cook over medium heat until thickened, about 5 minutes, stirring constantly. Add strawberries. Cool completely. Spread strawberry mixture over cream cheese layer; chill. Cut into wedges to serve.
Mix and sift all dry ingredients together. Pour in fruit cocktail (1 pound 1 ounce can) including juice, add eggs (beaten smooth). Mix and pour into greased 9 x 13-inch pan. Sprinkle top with brown sugar, pecans and coconut mixture. Bake at 350° for 45 minutes. When done, ice.
Mix chocolate and sugar; cream part of chocolate and sugar mixture with butter. Blend in vanilla and 1/2 of milk. Add remaining cocoa and sugar mixture; blend well. Add remaining milk; beat as desired.
Cook hamburger; drain. Mix with sauce. Mix cottage cheese, Mozzarella cheese, eggs, onion, parsley and pepper together. Layer noodles, then sauce mix, cheese mix and layer again in oblong baking dish until full. Put a little water on edge and cover with foil. Bake at 350° for 45 minutes. Uncover for 15 minutes and sprinkle with Parmesan cheese.
Preheat the oven to 350°. Whip the egg whites until stiff. Add the sugar gradually. Add the chocolate chips, vanilla and nuts. Drop by teaspoonfuls onto ungreased cookie sheet. Put cookies in preheated oven; turn oven off. Leave in for 40 minutes.
Place zucchini in strainer. Sprinkle with salt. Let drain for 10 minutes. Squeeze out moisture. Combine zucchini with eggs, Parmesan and half of the Cheddar and Mozzarella cheese. Press into greased 13 x 9-inch pan. Bake at 400° for 20 minutes.
Preheat oven to 400°. Line a 12 cup muffin pan with paper liners or spray with cooking spray. In small bowl, add skim milk to bran. Let soak for 5 minutes. In large bowl, mix flour, baking powder, salt and cinnamon. In separate bowl, blend oil, apple juice, applesauce, molasses, sugar and bran mixture. Mix well. Add egg and egg white. Mix well. Fold in dusted blueberries. Add applesauce mixture to flour mixture. Mix until moistened. Fill muffin cups 3/4 full. Bake 20 to 25 minutes. Remove from oven and cool 20 minutes. Contains 160 cal., 3 g. fat per muffin.
In a large skillet, melt butter and saute garlic 1 minute. Stir in salsa and lime juice. Cook until bubbly. Stir in shrimp and green onion and cook until shrimp are pink. Divide pasta and top with shrimp.
Stir cocoa and soda in mixing bowl. Blend in 1/3 cup oil. Add water, stirring until thick. Stir in sugar, eggs and other 1/3 cup oil. Stir until smooth. Add flour, vanilla and salt, blending completely. Pour into lightly greased 9 x 13-inch pan. Bake at 350° for 35 to 40 minutes. Do not overbake.
Preheat oven to 350°. Pour dry cake mix into bowl. Add eggs and pie filling. Stir until thoroughly mixed. Pour into greased 9 x 13-inch pan and bake at 350° for 30 minutes. Cool and frost in pan.
Mix ingredients well. Put in a casserole dish; place bacon strips on top. Cook at 400° for about 20 minutes or until bacon is brown.
Preheat oven to 350°. Prepare pasta shells according to package directions, rinse and drain. Cook beef in large skillet until brown; drain. Add seasoning mix and water; cook over low heat for 5 minutes or until thickened. Add beans and 3/4 c. cheese; mix well. Spread 1/4 c. salsa over bottom of two 8 inch square baking dishes. Fill pasta shells with beef mixture; place half of shells in each baking dish, filled side up. Spoon remaining salsa over shells. Cover baking dishes with foil. Bake for 40 to 45 minutes or until heated through. Sprinkle with green onions and remaining cheese. Serve with sour cream. (Makes 8 servings.)
Fry bacon crisp and crumble. Brush a 2-quart casserole with bacon drippings. Layer potatoes, bacon and eggs in a dish. Blend soup, milk, onion and spices. Pour over potato mixture. Sprinkle with cheese. Bake 25 minutes at 375°.
Mix all together and pack in a 5 x 9-inch loaf pan. Bake in moderate oven for 1 1/2 hours at 350°.
Brown hamburger and drain. Add spaghetti sauce and mushrooms, simmer 30 minutes. Cook lasagne noodles. Alternate layers of sauce, noodles cheese. Bake at 350 for 30 minutes.
Cut cheese in cubes. Melt cheese in crock pot. Add all other ingredients and heat.
If cucumber has not been waxed, leave peeling on. Grate together with the	onion.	Allow cream cheese to become soft. Add to cuke and onion; mix well. Add enough mayonnaise (Hellmann's) to make spreadable.	Add salt and	pepper	to taste. Trim crusts of bread and use mayonnaise on both slices and add cuke mixture.
In small skillet, melt the butter, stir in flour and cook a minute or two. Off heat, stir in the wine, stock and cream. Return to heat, stirring until sauce thickens. Serve over any wild fowl.
Mix all ingredients well. Place in a 9 x 13-inch cake pan. Sprinkle top with 2 tablespoons sugar and 1/2 teaspoon cinnamon. Bake at 375° for 35 minutes.
Cut rolls in half (16 pieces). Cut apples in 16 pieces. Mix sugar and cinnamon. Pour orange juice in bottom of baking dish. Wrap apple slices in rolls. Pour melted butter over rolls, then sprinkle with sugar and cinnamon mixture. Bake at 400° for 30 minutes.
Combine all ingredients in a heavy Dutch oven. Cover and bake at 300° for 3 1/2 to 4 hours.
Cook rice. Mix remaining ingredients (except corn flakes and margarine) into rice. Mix corn flakes and margarine. Place rice mixture in casserole and top with corn flake mixture. Bake at 375° for 30 minutes.
Combine all ingredients in a bowl. Add eggs and oil. Stir until all is mixed. Do not beat. Spoon into 3 (9-inch) pans. Bake at 350° for 20 to 30 minutes.
Mix flour, butter and pecans. Spread in bottom of a 10-inch pan. Bake at 300° for 15 minutes. Cool. Blend together cream cheese and powdered sugar. Fold in 1 cup Cool Whip. Whip together and spread on cooled crust. Prepare instant pudding, using all the milk. Spread over cheese. Spread remaining Cool Whip over top. Sprinkle with nuts.
Into cup, pour boiling water over bouillon cube, stir and reserve. Thinly slice onion. Melt butter in 1-quart saucepan; stir in onion. Cover and cook until transparent and yellowed, 10 minutes or so. Stir in flour. Add the reserved bouillon, half and half, salt and Worcestershire sauce. Stir well. Heat, stirring several times to serving temperature. Sprinkle with parsley. Pass the croutons. Serves 2.
Preheat oven to 350°. Line 13 x 9-inch pan with wax paper and grease paper. Sift flour, sugar and baking soda and cinnamon in large bowl. Add oil, eggs and vanilla; beat well. Fold in carrots, walnuts, coconut and pineapple. Pour batter in pan. Place on middle of rack and bake 30 to 35 minutes. Cool cake in pan 10 minutes, invert over rack and unmold. Remove wax paper, cool 1 hour. Frost with Cream Cheese Frosting.
Place first sheet of phyllo on buttered baking tray and paint with butter. Sprinkle with sesame seeds and so on until 6 sheets are used. Place Brie in center of phyllo. Spread preserves over top of Brie and sprinkle with almonds. Lay out another sheet of phyllo, paint with melted butter and sprinkle with sesame. Repeat for a total of six sheets and place on top of Brie. Gather pastry and decoratively enclose the Brie, pressing together to seal. Paint entire bundle with butter and bake in a preheated 350° oven until pastry is brown and flaky, about 35 minutes. Serves 8 to 12.
Grease and flour 9 x 13-inch cake pan. Mix all dry ingredients together (6) in a mixing bowl. Add liquid a little at a time with your mixer. Mix well. Pour into a greased pan. Bake at 350° for 30 to 35 minutes. Cool and frost.
Brown meat and onions. Add chopped green peppers and celery. Add tomato soup and mushrooms. Simmer 20 minutes. Add cheese and mix until cheese melts. Salt and pepper to taste. Add cooked noodles. Mix well and pour into large casserole. Bake 45 minutes at 325°. Makes a lot.
Mix 1 1/2 cups of the flour, the oats, brown sugar, 1 tablespoon margarine, salt and yeast in large bowl. Stir in water; beat on medium speed 2 minutes, scraping bowl occasionally. Stir in walnuts and enough of the remaining flour to make dough easy to handle. Knead on lightly floured surface 5 minutes. Place in greased bowl; turn greased side up.
Peel and slice carrots. Cook until tender. Pour maple syrup over the carrots; stir in chopped walnuts.
Heat oven to 400°. Saute onions in 1 tablespoon butter. Combine egg and milk. Add Bisquick and stir until blended. Add onion and 1 cup of the cheese. Spread in greased 8-inch baking dish. Sprinkle top with remainder of cheese, poppy seed and drizzle melted butter over all. Bake 20 to 25 minutes. Do not overcook.
Grind crawfish tails. Saute onions in margarine until soft. Add crawfish and cook about 15 minutes. Add fat and mushroom soup, cooking another 5 to 10 minutes. Season to taste. Serves 15.
In a bowl, combine lime juice and sugar substitute. Cover and refrigerate. Just before serving, stir in carbonated water and cherry juice. Pour into chilled glasses filled with crushed ice. Garnish with a cherry and a slice of lime.
Combine yeast with the 1/2 cup warm water. Combine 2 cups warm water, sugar and flour. Add yeast mixture. Let set in a glass jar, covered with a cloth, for 5 days. After 5 days, put into refrigerator for 3 to 5 days. Take out and feed with a potato feed. (Share the starter with a friend. Make 2 starters at one time and give one to a friend.)
Preheat oven to 350°. Combine ground beef, tomato sauce, egg, seasoning, pepper and salt in large mixing bowl. Work in bread crumbs and onion until firm; form into a loaf. Top with bacon lengthwise down loaf and bake for 1 to 1 1/2 hours.
Cream butter and sugar until fluffy. Add 2 eggs at a time and flour, 1 cup at a time. Blend until fluffy. Add canned milk and flavorings. Mix for 3 to 4 minutes. Grease and flour tube pan, Pour in mixture. Put into oven and turn oven on to 350°. DO NOT PREHEAT OVEN. Bake for 1 hour and 10 minutes. Check cake after about 45 minutes.
Preheat oven to 425°. Beat eggs in large bowl. Stir in pumpkin, sugar, cream and spices. Pour into pie shell. Bake at 425° for 15 minutes. Turn oven down to 350° and bake for 45 to 50 minutes, or until toothpick comes out clean. Cool and serve with whipped topping.
Dissolve jello in hot water. Add vinegar and salt. Put in refrigerator until it starts to jell, then stir in next 4 ingredients. Mix well. Put in salad mold and refrigerate. Serve on lettuce. Top with sour cream, if desired.
Sprinkle coconut and pecans on the bottom of a 9 x 13-inch pan. Prepare cake mix according to box instructions and spoon on top of pecans and coconut.
Cut shapes out of the bread. Slice cheese in the same shapes. Add slices of olives. Bake in oven until cheese has melted.
Cream butter and sugar together until light and fluffy. Add egg, beating thoroughly. Add sifted flour and beat until well mixed. Stir in vanilla, mixing completely.
Beat together soft cream cheese, sugar and lemon juice. Whip Milnot until stiff. Fold all together with pineapple, cranberries and nuts. Mix well and freeze.
Soak bread crumbs in milk. Add meat, eggs, onion and seasonings; mix well. Form in single loaf in a 4 3/4 x 8 3/4-inch loaf pan. Cover with Piquant Sauce. Bake at 350° for 1 hour.
Cream shortening, add sugar, and beat until light and fluffy. Add eggs one at at time, beating well after each addition. Sift flour, baking powder and salt and add to creamed mixture alternately with milk and ending with flour mixture. Fold in blueberries. Grease muffin pans. Pour mixture into muffin pans 2/3 full. Bake at 375° for 20 to 25 minutes. (Batter may be stored in refrigerator up to 2 weeks before baking.)
Drain beans. Put in casserole dish. Add soup and 1/2 of onion rings and mix. Heat thoroughly in 350° oven. Put rest of onion rings on top. Return to oven for 5 minutes.
Preheat oven to 350°. Combine the ground walnuts, butter, granulated sugar, flour and vanilla and knead into a smooth dough in the bowl. Shape 1 measuring teaspoon of dough at a time into small crescents about 1 1/2-inches long. Bake on ungreased cookie sheets for 15 to 17 minutes or until lightly browned. While still warm, roll cookies in confectioners sugar. Roll again in confectioners sugar before serving.
Combine tomatoes, onion and bacon drippings in a pot. Bring to a boil. Add Worcestershire sauce, Texas Pete, garlic salt and salt and pepper. Add okra and cook until tender. Yields 4 servings.
Lightly grease 8-inch square pan. In medium microwave-safe bowl, combine caramels and milk. Microwave on Medium for 5 to 7 minutes or until caramels are melted; stirring every 2 minutes. Remove; add margarine and mix well. Stir in powdered sugar and beat by hand until smooth. Stir in peanuts. With buttered fingers press mixture in prepared pan. Refrigerate until firm. Cut into bars.
Dissolve jello in boiling broth and chill. When it is slightly thickened, beat with rotary beater. Combine all ingredients except whipped cream and fold into jello. Now fold in cream and chill. Serve on crisp lettuce. Garnish with sliced stuffed olives.
Peel, wash and cut up potatoes. Cook until done. Drain, wash and cut up cabbage. Cook until done. Drain. Cook onion with cabbage. Wash and slice carrots. Cook. Drain. Put margarine in all vegetables. Slice corned beef 1/4-inch and fry in oil. Drain on paper towel.
Find your favorite Toll House cookie recipe. The one on the back of the package of chocolate bits is as good as any. Melt 3 ounces of unsweetened baking chocolate over a double boiler or in the microwave. Add this to the dough before adding the dry ingredients. Then add 1/4 cup extra flour and bake as directed.
Mix all ingredients, except potatoes. Cook potatoes, peel and dice. Pour dressing over potatoes. Mix well and chill.
Make sauce from juice from pineapple and potatoes. Add sugar, coconut, nutmeg, margarine and cornstarch. Cook until thickens. Place potatoes in baking dish. Pour sauce over potatoes. Bake at 350° for 40 to 45 minutes.
Heat oil in skillet. Add chicken, pepper and onion. Cook; stir until chicken is lightly browned. Stir in tomatoes, paste, water, garlic powder, oregano, salt and pepper; bring to a boil. Cover and simmer 5 minutes. Serve over rice. Serves 4.
Heat oven to 350°. With mixer, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk. Add egg, lemon juice and vanilla and mix well. Place raspberries in bottom of crust. Slowly pour mixture into crust. Bake 30 to 35 minutes, until center is almost set. Let cool. Store in refrigerator.
Put all together and cook until onions get done. Add noodles and cook until tender. Can use broth as is and as many noodles and broth as you want.
Scrub and boil potatoes, with jackets on, until just done, drain, cool, peel and grate.
Grease a baking dish with margarine and line with 8 slices of bread. Sprinkle 1/2 pound of grated cheese and 1 pound sausage, cooked and drained. Mix 4 eggs, 1/2 teaspoon dry mustard, 2 cups milk, salt and pepper. Pour over sausage and cheese mixture. Cover and chill overnight.
Beat butter and sugar. Add eggs and vanilla; beat until fluffy. Add dry ingredients. Shape dough into 1-inch ball. Press down center of ball with thumb; place a cherry in indentation. Spoon 1 teaspoon topping over each cookie, covering cherry. Bake at 350° for 10 minutes.
In a saucepan, saute green pepper, tomato and onion in oil until tender. Add rice. Cook and stir for 2 minutes. Stir in broth, salt, if desired and pepper. Bring to a boil. Reduce heat. Cover and simmer 25 minutes or until rice is tender. Yield: 2 servings.
Cook bacon in large skillet until done. Keep a small amount of bacon drippings in skillet and place shredded cabbage in skillet. Add Mrs. Dash and chopped onions. Sprinkle drained, chopped bacon over the top and simmer for 5 minutes. Stir and simmer additional 10 minutes. Great with pork chops or barbecued pork steaks!
Note: Need 1 (1 pound) and 1 (3 pound) coffee cans with lids.
Mix all ingredients together and bake in a greased and floured bundt pan at 325-350 degrees for about 1 hour.
Mix together oil, cocoa and margarine. Sift dry ingredients and add to liquid mixture. Beat together and add vanilla and nuts. Bake at 350 degrees in large cake pan for 30 minutes or until toothpick comes out clean.
In a small saucepan over medium heat, cook milk and flour until thickened. Stir frequently. Remove from heat and pour into small bowl. Refrigerate until cold. When chilled thoroughly, transfer to larger bowl and add butter, Crisco and sugar. Beat until fluffy, about 5 minutes. Add vanilla and beat well. Spread on favorite cake.
Brown ground chuck in large skillet. Add can of Spanish rice. Slice onion and add to mixture. Mix and warm slightly. Pour mixture into a 2-quart casserole dish and sprinkle grated cheese over top. Bake 25 to 30 minutes in preheated 325° oven.
Brown hamburger and onion. Layer ingredients in 9 x 13-inch pan; bottom layer 1/2 meat mixture, second layer 1/2 noodles, third layer 1/2 milk and egg mixture and fourth layer 1/2 Cheddar cheese. Repeat 4 layers. Top with Mozzarella cheese. Bake at 350° for 45 minutes to 1 hour.
Beat cheese and soft butter with an electric mixer until smooth. Add garlic, pepper and salt and beat again. Delicious with hot, boiled potatoes or hot homemade bread.
Crumble meat; add gravy, egg and onion. Add bread crumbs to meat, a little at a time, until it looks thick enough to hold together. Stuff peppers or slice and put on top of meat. Cook in preheated oven at 350° until done (approximately 40 minutes). Time may vary with different ovens.
Mix butter, cheese, egg yolk and vanilla. Add dry cake mix, 1/3 at a time, mixing last 1/3 by hand. Roll into balls and place on ungreased cookie sheet. Bake 8 to 10 minutes at 375°.
Beat together; press into a 13 x 9-inch pan. Bake for 15 minutes in a 350° oven. Let cool.
Mix 6 ingredients. Pour into greased loaf pans. Bake at 350° for 45 minutes. Makes two loaves. Children's favorite!
With a fork, mix together first 4 ingredients. In a separate dish, beat remaining ingredients. Combine the two mixtures, stirring with a fork until all ingredients are moist. Then with hands, mold dough in a ball. Chill at least 15 minutes before rolling. Dough can be left in the refrigerator up to 3 days or it can be frozen until ready to use. Makes 2 (9-inch) double crust pies and 1 (9-inch) shell.
In large bowl place half the cottage cheese, half the peaches (which have been cut into bite-sized pieces), half the whipped cream (prepared according to directions) and half the dry gelatin. Repeat the procedure. Fold all together gently. Add cherries. Chill before serving.
Pull dough apart in walnut-size pieces. Put in a 9 x 13-inch greased pan. Mix together other ingredients in saucepan over low heat until margarine is melted. Pour mixture over bread. Refrigerate overnight. Bake at 350° for 30 minutes.
Cut the round steak into small pieces. Place the meat, fat trimmed off, in a large pot with water to cover. Add the onion and butter. Simmer meat until very tender. In a separate large pot, cook the lima beans and okra until tender. Add the yellow corn and cook until almost tender. Add tomato, mashed fine, to the beef.
Place all ingredients in a 3-quart saucepan. Cover and bring to a boil. Reduce heat to simmer and continue to cook 15 minutes or until rice is tender. Serves 6.
Combine shortening, sugar, eggs and vanilla. Add flour, salt and baking powder. Drop and bake at 375° for 8 minutes.
Mix Cool Whip and pudding mix. Add crushed pineapple. Mix well. Add pecans and chill.
Wrap chicken breasts with beef and bacon and hold together with toothpicks. Mix soup and sour cream together and pour over chicken. Bake at 250° for 3 hours.
Add a little water to dried onions to puff up. Cook peas according to package directions and drain. Cook celery and onion in butter. Drain and slice water chestnuts. Add water chestnuts, soup, flour and peas to celery mixture; heat in saucepan. Add salt and pepper. Pour into casserole. Cover with stuffing and dot with butter. Bake at 350° for 15 minutes. Very good! Especially nice to take to a covered dish affair.
Line pie pan with your favorite crust. Beat eggs and add milk; mix together and stir in sugar, flour and nutmeg. Mix well and add the rhubarb which has been diced. Dot with butter after pouring mixture into the pie crust. Cover with a lattice top. Bake 50 minutes in 350° oven.
Make out into small balls the size of a nut. Press down with a fork. Bake in a slow oven.
Brown onion, green pepper, garlic buttons and ground beef in skillet. Add corn, tomato paste and olives to meat mixture. Add Worcestershire to mixture. Simmer slowly for 1 hour; season with red pepper and salt to taste. Mix with well done noodles. Add olive juice if too dry. Sprinkle with 1/4 pound grated yellow cheese on top. Bake in 325° oven until cheese is thoroughly melted. Add more olive juice if necessary.
Prebake pastry shell at 400° for 15 minutes while you prepare the filling. Cut eggplant into 1/4-inch slices. Cut slices into halves. Saute in oil in frying pan for 5 minutes. Place on paper towels to drain. Sprinkle with basil and rosemary. Arrange eggplant and tomato slices in pastry shell. Sprinkle with pepper. Beat eggs with cream, salt and 1/2 cup Parmesan cheese. Pour over eggplant and tomatoes. Sprinkle with remaining Parmesan cheese. Bake at 400° for 10 minutes. Reduce heat to 350°. Continue baking for 30 minutes or until center is set. Serve with leafy salad or fresh fruit salad.
Mix graham cracker crumbs, sugar, peanut butter and butter together; use wooden spoon. Roll in palms to shape small balls. Roll half in nuts and the other half in coconut.
Combine cornmeal, flour, sugar, baking powder, soda and 1/2 tsp salt. Add egg, buttermilk, onion and 1/4 c water. Stir into cornmeal just until moistened. Drop batter into hot oil by tablespoons. Fry till golden brown in at least 3 inches cooking oil. Makes about 2 dozen.
Use a large Dosarita glass. In a large blender freeze strawberries, Amaretto and half and half (a berry-ata). Garnish with fresh strawberry. Serve with large straws.
In wok, melt margarine; mix in soy and teriyaki sauce. Stir in chicken. Cover and cook until tender. Take up chicken and set aside. Put in all of the vegetables (cut in bite size pieces). Stir very well. Cover and let cook until tender-crisp. Serve chicken and vegetables over rice.