HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt oleo in pan. Add onions and cook until lightly brown. Add potatoes and stir. Heat thoroughly. Empty this in greased casserole dish. Mix with soup and sour cream, salt and pepper. Add to potatoes. Cover top with Cheddar cheese. Bake at 350° for 35 to 40 minutes. Add onion rings and bake 10 minutes more with lid.
Mix all of the ingredients together. Pour into two floured loaf pans and bake at 350° for 1 hour.
Peel tomatoes. Place tomatoes in a deep dish. Combine all other ingredients; pour over tomatoes. Chill overnight.
Up to one hour before serving, mix coleslaw, onion, almonds and sunflower kernels in a bowl. In a jar, combine oil, vinegar, sugar, pepper and Oriental seasoning pack. Cover. Shake and chill. At serving time, add the Ramen noodles (broken up) to salad mix and pour dressing over top. Toss to coat and serve.
Grease and flour tube pan. Preheat oven to 350°. Cream together the butter and sugar. Add eggs, sour cream and vanilla; mix well. Sift together the flour, baking powder and salt. Add dry ingredients, blending thoroughly at medium speed.
In large skillet, brown lean ground beef and onion; drain off excess fat. Stir in tomato sauce and taco seasoning. Bring the mixture to a boil. Reduce heat, simmer, uncovered, for 5 minutes. Remove the skillet from the heat. Stir together the condensed soup and milk. Spoon half the soup mixture into a 13x9x2 inch pan. Cut the tortillas in half. Use 12 halves to place over soup in pan. Spoon meat mixture over tortillas. Top with remaining tortillas. Spoon remaining soup mixture over the tortillas. Top with cheese. Bake casserole in 350° oven for 30 minutes or until thoroughly heated.
Put cabbage, carrots and butter into medium pot. Cover cabbage with cold water. Cook over medium heat until juice is almost gone. Salt and pepper to taste.
Combine 1/2 cup soup with remaining ingredients, except water. Mix, shape into 6 oval patties. Place in shallow dish. Bake at 350° for 30 minutes.
Mix well and fry in oil. Place in deep casserole pan and pour mushroom soup over. Simmer in oven for 1/2 hour at 350°.
Cream butter and sugar. Add egg, vanilla and water. Mix well. Sift together dry ingredients and add to wet mixture. Mix well. Stir in ingredients from any variation below. Drop in walnut size lumps onto greased cookie sheet and bake in preheated 350° oven for 10 to 12 minutes. Yields at least 3 dozen.
Chill evaporated milk in freezer tray until crystals form around edge. Dissolve gelatin in 1 cup boiling water; chill until partially thickened. Beat cheese well with a fork; add sugar, lemon juice and vanilla. Whip chilled milk until stiff. Fold in gelatin and then cheese mixture. Mix butter with graham cracker crumbs; spread in a 9 x 12-inch pan and pour mixture over this. Yield: 12 servings.
Spread rolls on pizza pan and bake until brown. Mix mayonnaise, sour cream and dressing mix. Spread on crust.	Add chopped vegetables on top:	cauliflower, broccoli, carrots, celery, pepper, tomatoes and grated cheese (include or delete any vegetables you like).
Brown meat. Mix everything except cheedar & chips. Layer meat mixture with chips. Sprinkle cheddar on top. Cover; bake at 350° for 45 minutes. Remove cover for last 10 minutes.
Preheat oven to 350°. Grease muffin pan. Mix all ingredients until smooth. Pour in muffin cups. Bake 15 minutes.
In hot oil in skillet,	cook chicken ten minutes or until browned on both sides. Spoon off fat. Combine soup and milk. Stir in lemon juice and pepper. Pour over chicken and top each piece of chicken with slice of lemon. Reheat on low (covered) 5 minutes or until chicken is fork-tender, stirring occasionally. Serves 4. Ready in fifteen minutes.
Combine the first 5 ingredients in large mixing bowl. Beat at medium speed with electric mixer until smooth; set aside. Combine brown sugar, cinnamon and pecans; set aside. Pour 1/2 of batter in a greased and floured 13 x 9 x 2-inch baking pan. Sprinkle 1/2 of sugar mixture over batter. Repeat procedure. Gently swirl batter with a knife. Bake at 350° for 30 to 35 minutes, or until toothpick comes out clear. Drizzle glaze over cool cake.
Cream sugar and butter until fluffy. Add eggs and beat well. Add applesauce and raisins. Sift dry ingredients together and fold in nuts. Bake in 9-inch square pan at 350° for 30 minutes.
Mix softened butter with coffee. Add confectioners sugar while mixing. Continue until icing is thick enough to spread.
Mix sugar, cream cheese, vanilla, and salt by hand. Roll into balls. Put hole in center with thumb. Put cherry into center and roll again. Place on waxed paper and chill.
Sift flour, then add salt, baking powder and sugar. Add carrots, using just enough milk to soften enough to drop from spoon. Fry in deep fat, turning over a few times, until golden brown.
Boil and debone chicken. Cook noodles in broth; drain. Mix all ingredients together and bake at 450° until cheese is melted.
Mix together sugar, cocoa, butter and milk in a heavy saucepan. Bring to a boil. Add the peanut butter and rolled oats. Stir together. Drop by teaspoonfuls onto waxed paper. Let them cool. Do not bake.
Blend all ingredients together. Fill mini muffin papers 2/3 full. Bake in a preheated oven at 350° for 15 minutes. Cool, then frost with cream cheese frosting.
Combine flour, baking powder, salt and pepper. Stir milk in mixture to make a thin batter. Add the oysters, without liquor, to batter and stir. Heat the oil in frying pan. When hot, spoon oysters individually with generous amount of batter. Fry oysters on both sides until golden brown.
Peel potatoes; slice and put in a heavy pan of water. Cover with the salt. Let stand 30 minutes. Pour water off; almost cover with fresh water. Add the sugar. Cook until it turns light in color and syrup is done.
Preheat oven to 350 degrees. In a large bowl, cream butter or margarine with sugar. Add beaten eggs and milk to sugar mixture. Sift flour, baking soda and salt together. Combine with sugar mixture. Blend in vanilla extract and smashed bananas, mix well.
Cream butter and egg. Add sweetener and vanilla. Sift dry ingredients. Add to creamed mixture and mix well. Add dates and nuts. Pour into buttered loaf pan. Bake at 350° for 1 hour.
Defrost broccoli and drain well. Mix in large bowl all of the ingredients. Pour into a well-greased pan and bake at 375° for 35 to 40 minutes.
In small casserole dish, combine all ingredients. Double this recipe when making a 9 x 13-inch casserole. (When doubling, only use 1 stick margarine.) Bake at 300° for 1 hour.
Preheat oven to 450°. Cut biscuits in half. Roll each half into 4-inch pencil like stick. Brush with milk. Mix cereal crumbs, seed and 1 teaspoon salt in shallow pan (be sure salt is well distributed). Roll sticks in mixture. Bake on greased baking sheet at 450° for 8 to 10 minutes or until lightly browned. Makes 20.
Combine all ingredients and boil for 2 minutes. Turn off eye and let mixture cool some. Then beat well and put on cake.
Mix all together and put in muffin tins or 7 x 10-inch pan. Cook in 350° to 400° oven until done.
Cook the lasagna noodles. Brown beef and garlic in salad oil. Stir in tomatoes, tomato sauce, cheese and spices. Cover and let simmer 15 minutes. Add layer of noodles and then meat mixture in a 9 x 13-inch pan. Bake at 375° for 15 minutes.
Cook together chicken, salt, peppercorns, water, onion, 3 carrots, and 3 celery stalks until chicken is tender. Discard onion, peppercorns, carrots and celery. Debone chicken and chill. Cut chicken into small pieces. Stir broth to remove all fat. Cook 3 carrots and 3 stalks celery in water and drain. Combine broth, chicken and vegetables. Season with cream of chicken soup, stick of butter, rice or dumplings. Add milk, salt and pepper. Put in quart jars and seal.
Thinly slice 2 lemons. In 1 1/2-quart pitcher, combine lemon slices and 1/2 cup sugar. Press the fruit with potato masher or wooden spoon to release juice. Cut and squeeze remaining lemons to get 2/3 cup lemon juice. Pour juice into the pitcher with cold water and stir. Taste, add more sugar, if desired. Makes 4 servings.
Mix all ingredients. Add flour if mixture is running. Fry at least 10 minutes on each side. After cooking, they can be frozen.
Boil potatoes until done, but firm. Cut into bite-size pieces; mix in the rest of the ingredients. Cool in refrigerator before serving.
Lay chops in 9 x 13-inch pan. Pour orange juice over chops until covered. Bake for 1 hour at 350°.
Soften and dissolve yeast in warm water. Combine all ingredients. Mix well. Divide dough into 12 pieces. Let set for 20 minutes. Roll out on lightly floured board. Stack with wax paper between each.
Combine first 3 ingredients in a large bowl. Combine milk and remaining ingredients; add to flour mixture, stirring until smooth. For each pancake, pour approximately 1/4 cup batter onto hot, lightly greased griddle. Turn with spatula when tops are bubbly and edges look cooked. Yield: 28 (4-inch) pancakes, 92 calories each.
Trim crust from angel food cake and tear into bite-sized pieces. Beat instant pudding mix with milk and stir in yogurt.
Melt butter in baking dish. Add onion and green pepper. Place fillets on top of onion. Cover fillets with 1/8-inch of mayonnaise. Sprinkle with seasoned salt, dill weed and paprika. Add bread crumbs and drizzle with melted butter.
Knead all ingredients (except olives) together. Form 48 small balls. Make thumb imprint in each and insert olive in center, covering ball. Freeze. Bake frozen at 400° for 10 to 13 minutes until lightly browned. Do not overcook.
Combine cheese and oregano. Cut potatoes into wedges, unpeeled. Dip each wedge into egg, then into cheese. Place on a baking sheet and bake at 425° for 25 minutes.
Cook macaroni as directed. Drain. Return to pot. Drain liquid from whole tomatoes into pot with macaroni. Cut up tomatoes into small pieces. Add to macaroni. Stir gently. In ovensafe casserole, layer macaroni-tomato mixture with slices of Swiss cheese. Top with Swiss cheese. Bake in 350° oven for 15 to 30 minutes.
Melt butter in frying pan. Add onion; brown. Add beef; cook until redness is gone. Add salt, pepper, mushrooms, flour and soup; stir and cook slowly for 20 minutes. Add sour cream. Serve on rice.
Mix sugar with flour and water. Melt oleo (let cool); mix. Add egg and remaining water and yeast mixture. Mix well. Spoon into muffin tins. Bake at 275° for 15 minutes.
Place roast in deep roasting pan, fat side up. Puncture meat with meat fork. Pour vinegar over. Let stand 15 minutes. Sprinkle with salt and pepper. Add water to pan. Cover and bake at 400° for 3 1/2 hours or until meat is tender, adding additional water if needed. About 15 minutes before meat is done, uncover to brown the top. Skim fat from pan.
Melt butter or margarine over medium heat. Add orzo; cook until lightly browned, stirring constantly. Stir in rice. Add chicken broth, water, salt and pepper. Cover and bring to a boil. Reduce heat and simmer 20 minutes until rice is tender and liquid absorbed. Sprinkle with pine nuts before serving.
Mix all ingredients in blender on medium speed for about 30 seconds. Serve in chilled glass.
Bake potatoes (or microwave them until done), let them cool, then chop them up into bite sized cubes. Mix potatoes and all other ingredients together and put in oven-safe casserole dish. Bake at 350° for 45 minutes.
In large bowl, toss cold rice, Old Bay and parsley, then drizzle French dressing and toss. Fold in olives, celery, pineapple, crab and mayonnaise. Refrigerate. Serve on green lettuce leaves.
Put apple slices in crock-pot. Cut roast in half and put on top of apples. Mix other ingredients, except gravy mix, and pour over meat. Cook on low 8 hours or until done. Then stir in gravy mix. Cover and cook 15 minutes longer. Serve over hot mashed potatoes with fresh carrots on the side.
Sauce: Brown onion and garlic in 5 tablespoons of olive oil. Add rest of ingredients (except ground chuck) plus 1 tomato paste can of water. Fry the ground chuck; drain. Add to sauce and simmer for 2 to 3 hours.
Cook vegetables and onions until tender. Drain. Toss vegetables with 2 tablespoons of Fryin Magic. Melt cream cheese and garlic powder in saucepan over low heat. Mix vegetables and cream cheese mixture together. Put in 8 x 8 x 2-inch baking dish. Mix 2 tablespoons Fryin Magic, bread crumbs, cheese and butter. Place on top of vegetables. Bake at 350° for 35 minutes. Ingredients can be doubled for larger casserole.
Spread crescent rolls out on a 10 x 13-inch pan. Seal edges. Bake according to directions. Cool. Mix together cream cheese, mayonnaise and Hidden Valley mix. Spread mix on cooled rolls. Put veggies on top (whichever you prefer): sliced mushrooms, tomatoes, green onions, broccoli, black olives, green pepper and lettuce. Top with shredded cheese. Cut into squares and serve from pan.
Combine rhubarb and 1/2 cup sugar; set aside. Cream shortening, 1 1/2 cups sugar, egg, cinnamon and salt. Add flour and baking soda alternately with milk and vanilla. Add rhubarb mixture. Pour into greased 9 x 13-inch pan. Bake at 350° for 60 minutes or until done. Best if served warm with ice cream!
Place first 6 ingredients in saucepan and bring to boil. Simmer 15 minutes. Set aside. Place chicken breasts in baking pan and cover with foil. Bake 15 minutes. Remove foil and pour sauce over chicken breasts. Cover and cook 15 minutes. Remove cover and cook an additional 40 minutes or until chicken is completely done.
Preheat oven to 350°. Boil chicken until done. Cube chicken into bite size pieces. In another pot, heat up spaghetti sauce and add chicken pieces. Simmer together for 15 minutes. Cook elbow macaroni until done. Mix cheeses together in a bowl. Stir 1/2 of the cheese into chicken/sauce mixture. Sprinkle remaining cheese mixture on the top. Bake in oven for 15 minutes or until done (cheese will become brown and crispy). Remove from oven and let stand for 5 to 10 minutes.
Combine all ingredients in a blender. Process until smooth on high. Makes 4 servings.
Saute onions and mushrooms in butter until onions are tender but not brown. Add rice, broth and seasonings. Bring to a boil; stir once. Cover and simmer for 14 minutes or until rice is tender and liquid absorbed. Serves 6.
Cut thin horizontal slice from bottom of watermelon so it will rest evenly; slice watermelon lengthwise in half. Carve a decorative zigzag edge from sliced edge of one-half of watermelon; scoop out fruit to form a bowl. Scoop melon balls from second half.
In dutch oven, over medium heat, cook onion and garlic in 1 Tbsp. butter until tender. Cook and stir for 1 minute. Stir in vermouth. Cook 8 minutes or until mixture is reduced by 1/3. Stir in Roux and tomato paste; cook 5 minutes.
Preheat oven to 300 degrees. Grease four 7 X 3 inch loaf pans. In a small bowl, stir together 1/4 c. white sugar and cinnamon. Dust pans lightly with cinnamon sugar mixture. In a large bowl, cream butter and 3 c. sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans. Bake for 1 hour, until a toothpick inserted in center comes out clean.
Cream oleo and sugar. Add eggs one at a time, beating well after each. Add remaining ingredients. Beat well. Reserve 1 cup of batter. Spread remaining batter in greased or pan sprayed jelly roll pan. Spread pie filling on batter. Drop remaining batter on top of filling. Carefully spread (with spatula) batter so that the drops slightly touch. Bake at 350° for 30 minutes. You can check top with toothpick in center of pan for doneness. Let cool.
Cook hamburger; drain off fat. Mix mushroom soup with hamburger. Put layer of hamburger mixture on bottom of pan, corn in the middle, then mashed potatoes on top. Make as many layers as desired. Bake for 30 minutes at 350°
Simmer cabbage and onion in pot of lightly salted water until tender. Drain and set aside. Mix diced tomatoes and tomato soup. Set aside. Mix ground beef, rice, small onion and pepper. Salt and pepper to taste. Take half of the tomato mixture and spoon on bottom of 9x13 inch pan. Take half of the cabbage mixture and layer on top of tomato mixture. Take spoonfuls of beef mixture and place on top of cabbage. Use all of it. Don't pat down. Top meat with remainder of cabbage. Top remainder of tomato mixture on top of cabbage. Top with drained sauerkraut. Pour sauerkraut juice on top. Add enough water to come within 1/2 inch of the top of pan. Cover with foil and bake for no less than 1 hour at 350°. Let sit for awhile before serving. This is even better the next day.
Melt chocolate and butter in saucepan over low heat; cool slightly. Beat eggs slightly, then gradually beat in sugar and continue beating for 2 to 3 minutes. Blend in chocolate mixture. Stir in flour, then add vanilla and nuts. Spread in a greased 13 x 9-inch pan. Bake at 325° for about 30 to 35 minutes. Cool; cut in squares or bars. Makes about 2 dozen cookies.
Cream 3/4 cup oleo with 6 Tbsp. brown sugar. Cook a few minutes. Mix with crushed pretzels. Pat into a buttered 9 x 13 pan. Bake 10 minutes at 350°.
Preheat oven to 350°. In a large bowl, mix the beef, ham, eggs and cracker crumbs until well blended. Shape into balls. Place on a large, rimmed baking sheet. In a separate bowl, stir together the remaining ingredients until well blended. Pour over ham balls. Bake for 1 1/2 hours. Makes 60 balls.
Drain all fruit well. Cut up peaches into small pieces. Mix jello and fruit until well blended, then add Cool Whip and pecans. Place in serving dish and chill at least 4-6 hours.
Wash and prepare fruit. Place fruit in kettle (large one). Add lemon juice and pectin. Bring to a boil. Add sugar. Cook for 1 minute. Pour into jelly jars. Skim off foam first. Seal. Place in hot water to cover jars and process for 5 minutes. Keeps real well for 1 year.
Cream all cheeses together (may have to mix with hands). Add a few nuts and onion. Mix well. Keep adding a few at a time (save some to roll in). Add horseradish and sauce; mix well. Roll in ball and put in refrigerator. When firm, roll in remainder of nuts.
Mix cake according to directions on box. Just before cake comes out of the oven, dissolve orange jello in boiling water. When cake is baked, with meat fork, pierce holes in hot cake to the bottom of the pan. Pour hot, dissolved jello over hot cake gently. Put in fridge to set and cool. When cold, spread with frosting.
Blend the pudding and milk together until thick and smooth. Set aside, then blend together powdered sugar, cream cheese and vanilla flavoring. Put this in the pudding mix. Fold in the whip cream until creamy, soft and smooth. Take the cookies apart and scrape the cream out with a knife. Put cookies in a plastic bag and crush them until fine. Then put cookies in the bottom of the pan. Pour the smooth batter over the cookies. Leave some of the cookie crumbs for the top. Sprinkle on top and then chill for a while. Take out and enjoy.
Break half the bread into pieces and place in bottom of a 9 x 13-inch cake pan (greased with Pam). Mix sugar and cinnamon, then sprinkle 1/2 of the mixture on bread. Break second half of bread into pieces and place on the first layer. Sprinkle the rest of the sugar and cinnamon on the bread. Melt the margarine and pour over the bread. Cover the rolls and let them rise for 2 hours. Bake in 350° oven for 30 minutes. Turn over onto a cookie sheet and cool.
Mix dry ingredients. Add milk and beaten egg yolks. Cook in double boiler until thick. Remove from heat and add butter and vanilla. Put in baked 9-inch pie shell. Add meringue on top. Brown in oven.
Sift dry ingredients. Set aside. Cream butter and sugar. Add egg and almond extract to sugar mixture. Add dry ingredients. Mix thoroughly. Add cherries, nuts and coconut. Drop by teaspoon on lightly greased cookie sheet. Top with a cherry. Bake at 375° for 10 minutes. Makes 3 dozen.
In skillet, cook beef and garlic until browned. Drain and stir in tomato sauce, salt and pepper. Simmer, uncovered, for 10 minutes. Place noodles in a greased 13 x 9 x 2-inch baking dish. Top with meat mixture. In a small bowl, mix cream cheese and sour cream until smooth; stir in onions. Spread over meat mixture. Bake, uncovered, at 350° for 30 minutes or until heated through. Sprinkle with cheese and paprika. Let stand 5 minutes. Yields 8 to 10 servings.
Beat eggs with milk. Salt and pepper steaks and roll in eggs; dip in flour. Get grease hot and brown steaks on both sides. Put in large pan or Pyrex dish. Pour soup over steaks. Put in 375° oven for 35 minutes. Serve with mashed potatoes and vegetables.
Cut 1 small apple in half and core. On one-half, spread 1 tablespoon of peanut butter. Decorate with 1 tablespoon of raisins.
Mix all ingredients together. Pour into two greased and floured loaf pans. Bake at 350° for 1 1/2 hours or until done.
Mix first 5 ingredients in a baking dish. Sprinkle brown sugar on the top. Over this, pour the boiling water. Dot with butter and bake approximately 40 minutes. Serve warm with whipped cream. Bake in 350° oven.
Cook lasagna noodles. Brown meat and add spaghetti sauce. Put a couple of spoonfuls of meat sauce on bottom of baking dish. Layer as follows: Meat sauce, Parmesan cheese, cottage cheese and Mozzarella cheese. Finish with meat sauce and Parmesan cheese. Bake at 350° for 35 minutes. Can freeze for future use. When frozen, bake at 425° for 1 hour and 55 minutes. If defrosted before baking, bake at 425° for 1 hour.
Trim fat from chops and put in baking dish. Mix other ingredients and pour over chops. Bake in a 400° oven about 45 minutes or until tender.
Line the bottom of a 9 x 13 dish with 1 bag of cookies and layer bananas on top.
Cook sweet potatoes in boiling water until tender. Arrange a layer of sliced potatoes in a buttered 1-quart casserole dish. Sprinkle with brown sugar, dot with a tablespoon of butter. Top this layer with a layer of bananas. Repeat layers, using remaining potatoes, bananas, brown sugar and butter. Pour orange juice over all. Sprinkle with coconut and bake at 350° for 20 minutes or until top is brown. Serve hot.
Combine beef, egg, 3/4 cup Rice Krispies, salt, pepper and onion; mix well. In small bowl, mix brown sugar, catsup, nutmeg and mustard. Put 1/2 of this mixture into beef mixture; mix well. Shape into small meatballs and place on rack on top of cookie sheet. Put remaining catsup and mixture on top of meatballs. Sprinkle remaining Rice Krispies over top of meatballs. Bake at 400° for 30 minutes.
Pour fruit juices over apples. Add cabbage and mix lightly. Mix mayo, applesauce, horseradish and mustard. Pour over apples and cabbage and mix carefully. Sprinkle top with parsley and nuts. Makes 6 to 8 servings.
Trim excess fat from chops. Grease 10-inch skillet with fat. Brown chops on both sides; season with salt and pepper. Remove chops from skillet. Empty potato and packet of seasoning sauce mix into skillet. Stir in pimento and amounts of water and milk called for on package. Heat to boiling, stirring occasionally. Reduce heat. Place pork chops on top. Cover; simmer for 30 to 35 minutes, or until potatoes are tender. Serves 4.
Add butter to boiling water in a saucepan. Stir with plastic spoon until butter melts. Add flour and salt all at once. Stir fast. Cook and stir until dough pulls away from sides of pan and forms a ball. Take off heat and stir in eggs, 1 at a time.; Drop by tablespoon on greased cookie sheet. Bake in 450° oven for 15 minutes. Cut back and heat to 325°. Cook for 25 minutes longer, then cut top of puffs and put back in cut off oven until puffs dry out. Takes about 15 minutes. Then fill centers just before serving, then put whipped cream on top. Drizzle Chocolate Sauce on top.
Combine meal, soda, salt, cheese and eggs with milk. Combine the rest; mix and bake in 350° oven. Can substitute 1 1/2 teaspoons red crushed peppers for hot peppers.
Thaw hash browns and melt cheese. Mix melted cheese and mayonnaise. Stir in potatoes. Bake at 350° about 30 to 45 minutes, uncovered.
Mix all ingredients together. Put into 8-inch square baking dish. Sprinkle with rest of can of fried onions. Bake at 350° for 20 minutes. Serve with crackers.