HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all dry ingredients. Add beaten eggs, milk and oil. Mix together. Fill greased muffin or corn stick pans. Allow to set 30 minutes. Bake at 425° until brown. Yummy!!
Mix oleo, sugar and graham cracker crumbs and press into dish. Beat well with mixer the eggs, cream cheese, sugar and vanilla and pour over crumbs. Bake 15 minutes at 375°. When cool, spread on one can of blueberry pie filling. Top with whipped cream and chill.
Mix soup, milk and pepper together for sauce. In a 1 1/2-quart casserole, arrange layers of potatoes, onions, sauce and cheese. Dot top with butter and sprinkle paprika. Cover and bake at 375° for 1 hour. Uncover and bake 15 minutes longer or until done.
Cook broccoli according to package directions; drain, reserving liquid. Add water to liquid to make 1 cup. Place broccoli, broccoli liquid and sour cream in blender container. Cover; blend until smooth, stopping to scrape down sides once or twice. Pour into saucepan. Add soup mix, Worcestershire and garlic; heat through. Transfer to fondue pot; place over fondue burner. If desired, garnish with parsley and lemon. Serve with crackers. Makes 4 cups.
Arrange a thin layer of asparagus on bottom of well greased 9 x 9 inch casserole. Next, layer sliced hard boiled egg. Crumble crackers as the next layer and top with a layer of grated cheese. Repeat the entire process. Pour a little of the asparagus juice over the layers. In a small saucepan, add milk gradually to flour to make a cream sauce. Whisk and cook on low heat until thickened. Add salt and butter. Pour cream sauce over casserole. Top with crumbled crackers and dot with butter. Bake at 325 degrees for about 30 to 40 minutes.
Slice chicken into thin slices. Heat peanut oil in wok. Stir-fry chicken in wok until tender; remove. Add green pepper and onions until tender. Add chicken back to wok. Keep stirring and add nuts. In a separate bowl, mix soy sauce, cornstarch, cooking sherry and salt. Pour over chicken mixture; stir quickly as liquid will thicken quickly. Serve over Chinese noodles.
Boil potatoes with skins until tender; cut into bite size pieces. Mix all ingredients but bacon. Place in a 9 x 13-inch casserole. Top with crumbled bacon. Bake at 350° for 45 minutes to 1 hour.
Pour boiling water over tea. Add sugar and spices. Steep 10 minutes. Remove tea bags; cool. Add juices and cold water. Serve over ice in tall glasses. Serves 6 to 8.
Dissolve yeast in 1 cup lukewarm water. Add sugar, salt, soda, oil, flour and buttermilk. Mix until consistency of rolls. Pinch off desired amount of dough. Roll into a biscuit. Place on baking sheet and bake at 400 degrees for 10 to 12 minutes.
Mix ingredients well. Shape in loaf in shallow baking pan. Bake at 350° for 1 hour. Makes 6 servings.
Combine first 7 ingredients in a small bowl; stir well. Stir in crabmeat. Transfer mixture to a serving bowl. Serve with Melba rounds or fresh raw vegetables. Yield: 1 1/2 cups (about 19 calories per tablespoon). Protein 1.7; fat 1.0; carb. 0.7; choles. 5; iron 0.1; sodium 107; calcium 14.
Preheat oven to 350°. Combine all ingredients and pour into a greased and floured loaf pan. Bake for 40 minutes. (Pecans and walnuts may be added.)
Mix all together in big pan, then spread out in a 13 x 9 pan. Take about 2 cups of plain corn flakes in plastic bag and smash real fine.	Melt 1/2 cup of butter or margarine and saute corn flakes. Sprinkle corn flakes on top of mixture. Bake at 350° for 1 to 1 1/2 hours until slightly brown.
Dissolve sugar in vinegar. Add rest of ingredients. Chill for half-day or several hours.
Bake cake as directed on box. Mix strawberries and container of cream cheese icing. Spread on top of cake and refrigerate for 3 hours, icing will thicken.
Mix lime jello in 3/4 cup boiling water and 1/2 cup cold water. Let stand at room temperature until cake is ready. Mix and bake cake as directed in 13 x 9 x 2-inch pan for 40 to 45 minutes. Cool 20 minutes. Refrigerate while mixing topping. Take and poke holes with a meat fork about an inch apart. Pour lime jello over cake.
Mix first 8 ingredients. Add green pepper and onion; set aside. Slice carrots and cook firm. Drain and add to marinade while carrots are still hot. Refrigerate.
Chop onions finely and mix thoroughly with ground ginger and garlic. Similarly, chop the tomatoes finely. Open can of chickpeas; drain its contents of all its fluid and let stand while you prepare the seasoning.
Combine flour, salt, soda and nutmeg. Beat butter and sugar together in mixer until light and fluffy. Add egg; beat at high speed for 2 minutes. Stir in flour mixture alternately with applesauce. Blend well until batter is smooth. Stir in dates and oatmeal. Spread in 10 x 15 x 1-inch jelly roll pan. Bake at 350° for 25 minutes or until done. Sprinkle with powdered sugar. Cut into squares.
Sprinkle dry jello over drained pineapple and mix well. Add cottage cheese and nuts. Fold in Cool Whip.
Saute broccoli in oil until tender. Add soup, milk and Cheez Whiz. Simmer until cheese has melted. Pour rice in a casserole dish and pour the cheese mixture over it. Bake at 350° for 15 to 20 minutes.
Put aside 1/3 of the grated cheese and 1 can tomato sauce for the top of the casserole. Cook macaroni as directed on package until barely tender. Drain and add butter. Stir and set aside. Saute onions in small amount of oil. Add beef, salt and pepper. Stir well or use potato masher. Cook only until red in beef is gone. Add 2/3 of the cheese to meat and stir until melted. Add 1 can tomato sauce and 1 can mushroom soup. Stir and mix with macaroni. Put in casserole Pyrex baking dish. Cover top with cheese and tomato sauce mixture. Bake at 325° for 30 to 45 minutes. Yields 12 servings.
Mix capers in blender. Add other ingredients and mix well. Makes small amount, about 1 cup.
Season chicken breasts with salt and pepper; dredge in flour and shake off excess. Melt 3 tablespoons margarine and the oil in a large skillet. Add breasts and garlic and brown breasts 2 to 3 minutes on each side on high heat. Remove food from pan and discard burnt garlic. Add vinegar to hot pan and allow to boil until evaporated. Add 1 cup stock; bring to boil and reduce by 1/3. Add chicken breasts to pan; lower heat. Cover and let cook 6 to 7 minutes. Remove chicken; add remaining stock, leaving aside the 1/3 cup mixed with potato starch. Add meat glaze. Stir and blend thoroughly. Bring to a boil. Whisk in potato starch mix. Add remaining margarine and capers. Return chicken to pan and simmer until heated through. Garnish with parsley. Serve over rice or noodles.
Saute onion in butter until tender. Mix all ingredients and place in buttered 2-quart casserole dish. Bake at 350° for 30 to 35 minutes.
In 10-inch skillet over medium-high heat in hot oil, cook onion and half of chops 10 minutes or until browned on both sides. Remove onion and chops; set aside. Repeat with remaining chops. Pour off fat. In same skillet, combine soup and water. Heat to boiling. Return onion and chops to skillet. Reduce heat to low. Cover; cook 10 minutes or until chops are no longer pink, stirring occasionally.
Place beans in colander and rinse with water until water runs clear. Chop onion into small pieces and place in pan. Squeeze garlic into pan. Place pan on burner and crumble in turkey. Cook on medium-high heat; stir occasionally for about 5 minutes, until turkey is no longer pink. Add chili powder, tomatoes (break them up with wooden spoon) and their liquids, chilies, corn and beans to pan. Reduce heat to medium-low and simmer, uncovered, for 15 minutes. Makes 4 servings.
Cook chicken; debone and tear into pieces. Put chicken in a 7 x 11-inch buttered casserole; mix the soup and sour cream and pour over chicken. Crush the Ritz crackers and combine with the poppy seed. Sprinkle over soup mixture. Melt margarine and pour over top. Cook 40 to 45 minutes at 350°, until bubbly and brown. Serves 8.
Mix egg yolk, egg whites, celery, onion, mayonnaise, mustard, turmeric, salt, pepper and paprika until blended. Spread on whole wheat bread. Makes enough filling for 4 sandwiches.
Cream butter, honey and sugar until light and fluffy. Add egg and vanilla. Beat well. Sift together flour, soda, baking powder and salt. Add to creamed mixture. Stir in oatmeal, coconut and nuts. Spread in a greased 9 x 13-inch baking pan. Bake at 350° for 20 to 25 minutes. When cooled, cut into bars. Makes 30 bars.
In a large bowl, mix corn, peas and green beans. Add onions, celery, green peppers and pimentos. In a saucepan, mix remaining ingredients and bring to a boil. Let cool, then pour over vegetables. Stir occasionally, and refrigerate 24 hours before serving. (It is possible to serve immediately, but the flavor is better if you wait.) Serves 8 to 12.
Combine macaroni, ham, celery, carrots, 1/4 cup olives, the onion and pepper in a large bowl. Combine mayonnaise, sour cream, Gorgonzola cheese and lemon juice. Pour over macaroni mixture. Toss. Refrigerate covered 2 or 3 hours. Place about 1 1/4 cups salad mixture in each lettuce cup. Garnish with sliced green olives.
Saute the carrots and onions in 4 tablespoons of the butter for a few minutes in a large soup pot or Dutch oven. Add the sugar, salt, potato and water. Cover the pot and simmer until the vegetables are tender. Puree the vegetables in a blender with the cream (half and half). In a separate skillet, melt the rest of the butter and stir in the flour. Cook, stirring constantly, until golden. Heat the milk and stir into it the flour mixture slowly, using a whisk. Cook this white sauce very slowly (small flame), stirring often, until it is thickened. Combine carrot puree and white sauce in the soup pot. Add pepper, paprika and garlic. Simmer the soup 10 to 15 minutes, stirring occasionally. Garnish with parsley and/or croutons.
In a heavy saucepan, combine water, bouillon cubes, chopped onion and celery. Boil 10 minutes. Add broccoli and boil 10 more minutes. Add cheese and soup. Stir occasionally, until cheese melts. Serve hot or cold. Freeze well.
Preheat oven to 400°. Spray 8-inch glass pie plate with nonstick cooking spray. In medium bowl, mix crabmeat, cheese and onions. Use back of spoon to press crabmeat mixture over bottom and up sides of pie plate.
Drain pineapple; reserve 3 tablespoons juice. Combine sugar and flour; stir in reserved juice. Add pineapple and cheese; mix well. Spoon mixture in 1-quart casserole. Combine melted butter and cracker crumbs; stir well. Sprinkle over pineapple mixture. Bake 20 to 30 minutes at 350° or until lightly browned.
Combine sugar and milk in large saucepan. Bring to a boil over medium heat and stir constantly. Boil for no longer than 8 minutes. Remove from heat and add marshmallows, chocolate chips and margarine. Stir until all is melted. Add 2 cups pecans and vanilla flavoring. Spread on ungreased pan.
Cream sugar, oil, salt and margarine. Add eggs, one at a time. Mix	well. Add milk and flour alternately. Add flavorings and mix well.	Pour into greased and floured tube cake pan. Put in cold oven and set temperature at 300°. Bake 1 1/2 hours.	Do not open door until time is up.
Alternate layers of bread and cheese. Beat eggs and milk with seasonings. Pour over cheese and bread. Bake for 30 minutes at 350°.
Preheat oven to 450°. In a 2-quart casserole, toss beef with flour and bake 20 minutes. Add carrots, tomatoes and soup mix, blended with the reserved tomato liquid, water or apple juice and bay leaf. Cover; bake 1 1/2 hours or until beef is tender. Add mushrooms and bake covered an additional 10 minutes. Serve over noodles or rice. Serves about 8.
Prepare mashed potatoes according to package directions. Combine with rest of ingredients. Dot butter on top and sprinkle with grated cheese. Bake at 350° for 20 minutes or until cheese is bubbly. May double recipe for more servings.
Place squash, onions and garlic in an enamel or crockery pan with salt added. Cover with ice. Let set 3 hours. Drain off salt. Pour vinegar, sugar, mustard seed and turmeric over squash. Bring to a boil. Put in hot jars. Heat lids and seal.
In a large bowl, combine water, yeast, sugar and salt. Stir until yeast is dissolved. Add sourdough starter and 2 cups flour to yeast mixture. Mix on high speed for 3 minutes. (It may be necessary to scrape sides of bowl with rubber scraper and rotate bowl slightly by hand.) Add 3 1/2 cups flour and continue kneading 3 more minutes. If dough is sticky, knead in enough of remaining 1/2 cup flour to form a stiff dough. Place dough in greased bowl, turning once to grease top. Cover and let rise in warm place until doubled, about 1 hour. Punch down and divide into 2 equal parts. Shape each into a smooth ball. Cover and let rest 10 minutes. Shape into 2 loaves and place in 2 greased 9 x 5 x 3-inch pans or shape into round loaves and bake on a cookie sheet sprinkled with cornmeal. Cover and let rise in warm place until doubled. Put pan of water on lower shelf of oven. Preheat oven to 400°. Bake 40 to 50 minutes. Cool on rack. Yields 2 loaves.
Slice rolls open and put back into aluminum roll pan. Place cheese and ham in between layers of rolls. Pour over the top with melted butter, poppy seed and onion flakes. Bake until cheese is melted and browned. Delicious!!
Microwave chips and 14 ounces white chocolate in bowl on High for 2 minutes. Stir; continue until smooth. Stir in marshmallows, cereal and peanuts. Pour onto pizza pan or cookie sheet. Top with cherries. Sprinkle with coconut. Microwave remaining white chocolate until smooth. Drizzle over coconut. Refrigerate until firm. Store at room temperature.
Boil chicken with salt and pepper. When done, debone chicken and break into bite size pieces. Place chicken into bottom of 9 x 14-inch buttered casserole. Mix soup, sour cream and 1/4 cup chicken broth. Pour over chicken. Mix stuffing and 1/2 cup broth. Spread over chicken and soup mixture. Bake 30 minutes in a 350° oven.
Combine all ingredients and chill. Excellent for raw cauliflower, celery, cherry tomatoes, radishes and carrots. Best if made the day of use.
Brown beef. Drain and return to pan. Add 1 jar of your favorite spaghetti sauce. Add oregano and garlic salt to taste. Stir in pepperoni slices and spaghetti noodles. Pour mixture into 7 x 11 or 8 x 8 baking dish. Cover with Mozzarella cheese. Bake at 375° until heated through and cheese is melted. You can use the broiler after baking to get the cheese golden brown.
Cream together sugars and shortening or margarine. Add eggs, peanut butter and vanilla. In extra large bowl, stir in with a spoon chocolate chips, M&M's, nut meats, oatmeal and soda. Bake at 350° for 12 to 15 minutes. Yield: over 125 cookies.
Thoroughly mix sugar, eggs and vanilla. Do not use mixer, then add dry ingredients. Mix well, add fruit and nuts. Bake in greased and floured tube pan at 325° for 1 1/2 hours. Cool completely before removing from pan. This is a must. May also be baked in 3 or 4 layers at 350° for 25 to 30 minutes.
Sift together dry ingredients including sugar. Make a well in the dry ingredients and add all remaining ingredients. Mix together until smooth. Put batter into 3 bread loaf pans that have been greased and floured. Bake at 350° for about 1 hour. May add chopped pecans or currants.
Sift flour with baking powder and salt. Chop up dates and nuts and mix into flour mixture with sugar and wheat germ. Stir in eggs (after beating well) and vanilla. Spread over bottom of greased, shallow pan and bake at 325° for 45 minutes. Cut into small bars while still hot. Makes 2 dozen.
In a jar, combine all ingredients. Seal tightly and shake well. Best if made 1 night prior to use. Marinade will last up to 2 weeks in refrigerator.
In a blender, add white rice, vanilla, and evaporated milk. Blend together well. Pour into a gallon container and add water and sugar. Shake very well. Add more sugar if desired. Serve over ice. Keep refrigerated.
Grind nuts in blender or grinder. Mix dry ingredients. Add water and mix well. Press into pie pan. Bake at 300° for 45 minutes. May use almond meal.
Grind cabbage and carrots. Dice onion and mix together with salt. Let it set for 1 hour, then squeeze out all the juice (using hands), then throw all juice away. Mix all other ingredients together including cabbage, carrots and onion. Place mix diagonally on egg roll wrapper. Fold mix in wrapper. Cook. Use a deep frying pan. Put 3 tablespoons of vegetable oil in. Set stove on medium or medium-high and cook slowly until golden brown. It will take about 10 to 15 minutes. Check and turn as it browns.
Mix squash, sour cream and dry onion soup mix. Place in greased casserole dish. Sprinkle with Parmesan cheese. Bake in 350° oven for 20 to 30 minutes or until set.
Bake cake as directed on box. Dissolve gelatin in hot water; add 1/2 cup cold water. Punch holes in cake with fork. Pour gelatin in holes.
Mix all together. Bake at 350 degrees for about 20 minutes. Serve immediately.
Brown hamburger, onions, garlic, celery and green mango with margarine in a big skillet. Stir in paste, sauce, mushrooms, water, vinegar and grated cheese. Simmer 15 minutes to make a rich sauce. While sauce is cooking, cook noodles in salt water until tender. Drain and mix with sauce. Cook 1 hour in a 350° oven.
Wash and sort beans; soak overnight in salted water (2 tablespoons). Drain and add 2 quarts water and ham bone or 2 hocks. Simmer for 3 hours. Saute in 2 tablespoons butter, the minced vegetables. Add the sauteed vegetables, tomatoes, bay leaf and seasonings. Simmer for 1 more hour. Remove bones and return meat. Add 2 tablespoons horseradish and serve.
Pop corn and mix with other dry ingredients. Melt butter and marshmallows; pour over popcorn mixture. Stir. Place in cake pan (tube or oblong). Refrigerate overnight.
Work all together. Roll in small balls. Place on cookie sheet. Press down with fork. Do not grease pan. Bake until brown.
Cook sugar and milk over medium heat until it comes to a boil. Boil for 2 minutes and remove from heat. Add cream and peanut butter and beat with a wooden spoon until blended. Pour into a 9 x 13-inch pan greased with butter and chill until firm.
Saute onion with 1/2 cup butter until golden. Add livers and remaining butter. Add chicken broth, wine, etc. Cook 5 minutes longer. Add cognac. Whirl in blender and add walnuts to blender or chop and add for crunch.
Mix all ingredients and put in a small glass jar with lid. This is good to season gumbo and other Creole dishes. Use this seasoning in the following recipe.
Give each child a canned refrigerator dough biscuit. Have child flatten out the biscuit. (This becomes the pizza crust.) Spread with tomato sauce. Each child chooses their own toppings. Bake at 400° until brown.
Bake cake according to directions in a 13 x 9 x 2 pan. Mix pie filling and almond flavoring together. While cake is still warm, poke top with fork and spread pie filling over cake.
Mix first 4 ingredients. Add yeast; stir in rolled oats. Mix in flour. Toss out onto floured board. Let stand 10 minutes. Knead. Put in bowl to rise. Punch down when doubled. Knead. Divide in half. Form into 2 loaves. When risen to double, bake about 1 hour at 400°.
Cook vermicelli according to directions. Drain and cool. Don't salt vermicelli when cooking. Mix Accent, salt, lemon juice and vegetable oil. Add cooked pasta and rest of ingredients. Keep in refrigerator, covered, for 24 hours before eating. It is good for 4 or 5 days.
Mix beef, rice, milk, onion, salt and pepper. Make into balls. Put in baking dish. Mix soup and water. Pour over meatballs. Cover pan with foil. Bake at 350° for 1 hour. Serves 6 to 8.
Put 1 cup pecans in pan. Place 24 frozen yeast rolls in pan. Sprinkle with 1 package pudding. Melt 1 stick of butter or margarine with brown sugar. Pour over pudding. Sprinkle with cinnamon. Cover with wet towel and let stand overnight (on counter). Bake in 350° oven for 30 minutes. Turn onto plate.
Mix all ingredients together. Shape in ball and serve with crackers. Yield: 1 ball.
Boil potatoes until done. In very large bowl, combine cubed potatoes with sugars, vanilla, mustard, milk, salt and pepper. Add Miracle Whip and celery, radishes, onion, green pepper and eggs. Stir all together and sprinkle paprika on top.
Sift together flour, baking powder, soda and salt. Cream shortening. Add sugars gradually. Beat until light; add eggs and vanilla.
Mix together and make into 8 patties. Roll in flour and brown in shortening in skillet. Put in baking dish and pour 1 can tomato soup over the meat. Cover and bake in 350° oven for 45 minutes.
Preheat oven to 400 degrees. Combine bran flakes, milk, egg whites and oil; soak for 5 minutes. Add to wet mixture the rest of the ingredients; stir by hand until well blended. Spray muffin tins with cooking spray or use paper liners and fill tins 2/3 full of batter. Bake in preheated oven for approximately 20 minutes or until done. Makes 24 muffins.
Mix Eagle Brand milk, sugar and vanilla with mixer until all sugar is dissolved. Add 6 mashed bananas. Pour into a gallon ice cream freezer. Fill to full line with homogenized milk.
Mix with hands all ingredients. Place bacon drippings in skillet. Pour mixture in skillet and pack down with hands. Cook on medium heat until browned on bottom (about 20 minutes). Turn upside down on plate, browned side up. Serve hot.
Make sauce while fettucini is cooking. Melt butter in 8-inch skillet. Over medium heat, add coffee cream, pepper, parsley and cheese. Cook and stir until thickened. Add beaten yolk. Drain fettucini and return to hot pot; add sauce.
Spread softened cream cheese on sliced ham. Cut ends off okra. Place okra at narrow end of ham slice and roll up. Place in the freezer for a few minutes to firm and make slicing easier. Slice and serve.
Melt margarine	in deep pan in oven at 350°. Make batter of	flour, sugar and milk.	Mix well. Pour over melted margarine. (Do not stir.) Pour peaches on top. Crust will rise during baking. Bake in a 350° oven for 1 hour or until crust is brown.
Heat oven to 350°. Grease and flour 10-inch tube pan and set aside. In large mixing bowl, cream sugar and butter well. Add eggs, 1 at a time, beating well.
Quarter potatoes, cut celery and carrots in chunks. Place in buttered baking dish with meat and onion. Sprinkle with salt, tapioca and sugar. Pour chosen liquid over the stew. Cover and bake in 300° oven for 4 hours.
Mix together and drop by spoon on greased cookie sheet and bake at 325° for 15 to 20 minutes.
Cook broccoli. In a deep frying pan, saute apple and onion in margarine until mushy. Pour in chicken broth; blend in remaining ingredients. Cook 20 minutes.
Bottom Crust: Mix margarine and 1 cup flour together and spread in a 9-inch square pan. Bake at 350° for 15 minutes.
Beat well and pour over mixture. Bake at 350° for 45 to 50 minutes, uncovered. Heat salsa sauce to serve on top.
Slowly add oil to first 5 ingredients and mix gradually with spoon. Add poppy seed. Shake well and refrigerate.
Heat oven to 350°. Cream shortening and confectioners sugar. Blend in 1 1/2 cups flour. Press evenly in bottom of ungreased 13 x 9 x 2-inch baking pan. Bake 12 to 15 minutes. Mix remaining ingredients. Spread over hot baked layer and bake 20 minutes longer. Cool; cut into squares.
In a bowl mix together ingredients. Spray skillet with non-stick coating and pour in egg mixture. Cook over low heat, stirring constantly, until done. Yield: 4 servings.
Dice pears to get 1 cup fruit. Beat oil and sugar. Beat in eggs one at a time, then sour cream and vanilla. Sift flour with dry ingredients. Add to wet mixture. Beat until blended, then add nuts and pears. Mix well. Bake in greased loaf pan at 350° for 1 hour. Let cool 5 minutes before removing from pan.
Mix first 4 ingredients together in large bowl (with lid) and set aside. Then mix together sugar, vinegar, oil, celery seed and salt. Bring to a boil. Pour over cabbage immediately. Cover tightly; do not uncover or stir. Let stand at room temperature for 2 hours. Then stir to mix well and refrigerate. Will keep up to 10 days in refrigerator.
In medium size bowl, beat all ingredients except shrimp until smooth. Stir in shrimp. Cover and refrigerate at least 4 hours before serving. Makes about 2 cups of spread.
Mix all ingredients together. Cover and let stand in refrigerator for 5 hours. Best when made one day before used. Yields one cup.