HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a small mixing bowl stir together thyme, salt and pepper. Rub cooking oil into meat. Sprinkle herb mixture evenly onto meat. Rub in with fingers. Cover and refrigerate for 2 to 6 hours.
Put water, sugar and cornstarch in saucepan. Cook until thick. Remove from heat and add jello; stir until dissolved. Put strawberries into crust and pour jello mixture over berries. Chill 1 hour or longer. Top with Dream Whip.
Cut veal into 1-inch squares; dredge with flour. Brown in a mixture of butter and olive oil. Add rest of ingredients. Cover and bake in 325° oven for about 45 minutes.
Cream butter, sugar, milk, eggs, flour and baking powder. Add fruit. Bake 3 hours at 250°.
Season birds with salt and pepper and put 1 bay leaf in each cavity. Truss for roasting. Arrange vegetables in roasting pan. Place birds, breast side up, on vegetables. Combine butter with herbs and brush over birds. Roast in 375° oven for 55 to 65 minutes or until tender, basting with pan juices. Serves 4.
Saute ground chuck, garlic and onions in the olive oil. Add all other ingredients and simmer for a couple of hours. Serves 10. Cooking time is 2 hours.
Cream sugar, butter and egg yolks well. Add remaining ingredients. Beat egg whites last and fold in. Bake at 350° for about 30 minutes.
Slice and cut bread in individual pieces. Drizzle with olive oil (this prevents bread from soaking up pizza sauce). Top with sauce and other ingredients. Put on baking sheet and bake in 450° oven for 10 to 12 minutes or until bubbly and bread is lightly browned.
Mix graham cracker crumbs, 2 tablespoons sugar and melted butter together. Put in a 13 x 9 x 2-inch cake pan. Set aside for crust.
Mix all together and form into crust. Bake 10 minutes at 325°.
Butter cake pan. Pour in pie filling. Sprinkle with cake mix. Pour melted oleo on top. Bake at 350° for 15 to 20 minutes (ovens may vary).
Cream butter or oleo and sugar until creamy. Add eggs, water and vanilla; mix well. Add peanut butter and mix well. Add flour, mixing well. Drop by teaspoon. Press with fork dipped in sugar to crisscross tops of cookies. Bake at 350° for 6 to 8 minutes.
Bring the 6 cups water to a boil in a saucepan. Add the salt, then the pasta. Stir slowly as the water returns to a boil so that the pasta doesn't clump at the bottom. Boil over medium heat, stirring occasionally, until the pasta is tender. Without draining the pasta, add the butter and cheese and stir until both have melted. The mixture will be creamy, almost like a thick soup. Remove from heat.
Heat juice to boiling; add jello and sugar. Add water, fruit and nuts. Chill until set.
Mix first 5 ingredients. Add dry ingredients and mix well. Divide dough into two portions. Form each portion into long square roll. Wrap in wax paper and refrigerate. (Overnight is best.) Slice and bake at 350° for 10 minutes. Do not over brown.
Cream butter and shortening. Add sugar. Add eggs, one at a time and blend well. Sift flour and dry ingredients. Add this alternating with milk and sugar mixture. Add vanilla. Bake in greased tube pan 1 1/2 hours at 325°.
Combine butter and sugar and heat slowly, stirring constantly, until sugar is dissolved. Cook to hard crack stage (290°), stirring occasionally to prevent burning. Add nuts and pour into buttered 8 x 8-inch pan. When cold, melt the chocolate and spread over candy. Sprinkle with more chopped almonds. When firm, break into pieces. This can be doubled.
Chop cranberries and marshmallows. Add sugar. Refrigerate. Next day, add apples, nuts and cream. Mix together and serve.
Mix all ingredients and place in a small baking dish, sprinkle with bread crumbs and bake until brown at 350° for 25 minutes. Serve with Triscuits.
Mix Jell-O and cake mix together. Add water, oil and lemon juice. Beat on low speed of mixer for 3 minutes. Add whole eggs, one at a time mixing well after each egg. Bake in greased and floured 9 x 13-inch pan for approximately 35 minutes at temperature indicated on cake mix box.
Saute onion in butter. Add flour; stir in milk and chicken broth and bring to boil. Add the chicken soup, broccoli and carrots. Salt and pepper to taste. (It is easier to precook carrots in microwave so they will be tender earlier.) Add 1 can of crabmeat, if desired.
Cream sugar and butter. Add egg yolks and beat well. Add flour, milk and soda; mix well. Add vanilla and almond flavoring; mix. Beat in egg whites. Bake at 325° for 1 hour.
Mix instant vanilla pudding per package directions. Add to pudding, sour cream and 1/2 of Cool Whip. Layer vanilla wafers, bananas and sauce; continue until gone. Top with rest of Cool Whip. Chill before serving.
Melt oleo and put aside. In a 9 x 13-inch cake pan, ungreased, spread pie filling, then spread pineapple and sprinkle dry cake mix. Pour oleo over cake mix. Sprinkle on coconut and bake at 350° for 50 minutes.
Drain string beans. Then mix string beans and mushroom soup good, until blended well. Spread on cheese, then French fried onions. Bake for 30 minutes at 325°.
Combine sugar, water, cornstarch and salt; cook until clear. Remove from heat. Add red food coloring. Add gelatin; stir well. Let cool. Put strawberries into baked pie shell. Pour sauce over strawberries. Chill. Top with whipped cream before serving.
Combine brown sugar, white sugar, sour cream and instant coffee in saucepan. Cook and stir to soft ball stage (236°). Remove from heat, stir in vanilla. Add walnuts and stir gently until all walnuts are coated. Arrange single layer on buttered cookie sheet. Separate nuts with fork or let mixture dry then break into pieces. Makes 4 cups.
Drain cherries, reserving fruit and 1 1/2 cups of juice. Combine the juice with pectin; bring to a boil. Add sugar; return to a rolling boil and boil for one minute, stirring constantly. Add bourbon and cherries. Pour into hot jars and cover at once with hot paraffin. Makes 4 to 5 cups.
Combine all ingredients together. Baste chicken with 1/2 of the mixture. Broil 20 minutes. Turn and baste with remaining sauce. Broil 20 minutes.
Sprinkle salt and pepper on pork chops. Place pork chops in large flat baking dish or pan and spread with about 1/2 of tomato paste. Top each pork chop with onion slice and bell pepper rings. Mix remaining tomato paste with water and sprinkle over top. Cover with foil and bake at 350° for 1 hour or until tender.
Chop green olives into small pieces; add drained capers and bread crumbs. Mix together.
Cook rice. Brown and drain hamburger. Mix beans, rice, hamburger and 1 cup cheese; pour into casserole dish. Cook in a 350° oven for 30 minutes. Sprinkle with additional 2 tablespoons cheese; cook an additional 10 minutes.
Mix all of the above. Form into loaf or ball. Bake at 350° for 45 minutes or until done.
Heat milk until a skin comes on the top. Add sugar, salt and nutmeg. Stir until sugar is dissolved. Add eggs and pour in pie shell. Bake at 375° for 5 minutes. Reduce heat to 300° and bake until firm or until a silver knife comes out clean when inverted in center of pie.
Saute onions in pan sprayed with Pam until tender. Add tomatoes and saute an additional minute. Add broth, milk and cheese; stir until thickened. Place pierogies in casserole dish. Top with onion mixture. Cover and bake at 350° for 30 minutes.
Brown sausage and drain. Boil rice with soup and water in pot. Add remaining ingredients. Pour into a 2-quart casserole. Bake at 350° for 30 to 40 minutes.
Combine first 7 ingredients; shape into oval patties. Brown on both sides in butter. Combine soup and water and pour over and around meat. Cook slowly in covered skillet for 25 minutes.
Cut sausage lengthwise into 4 pieces. Cut each piece into 1/2-inch slices. Brown in large Dutch oven. Drain; reserve drippings. Brown chicken in pan drippings. Drain. Combine oil and flour in Dutch oven. Cook over medium heat, stirring constantly, until roux is the color of chocolate (about 30 minutes). Add minced onion and next 3 ingredients; cook until tender. Add water; bring to boil. Reduce heat; simmer, uncovered, 45 minutes. Add chicken, Creole seasoning and hot sauce. Cook, uncovered, 1 hour. Remove chicken; set aside to cool. Add green onions and parsley to gumbo. Bone chicken and coarsely chop. Add chicken and sausage to gumbo. Heat. Ladle gumbo over rice into bowls. Yield: about 3 quarts.
Cook rice until tender. Drain. Brown ground beef. Drain. Heat all ingredients together to a boil and reduce heat to simmer for about 1 hour.
Combine all of the ingredients in a blender set on high speed for exactly 1 minute.
Beat eggs. Add oil, water and pumpkin and beat well. Sift together and add dry ingredients to mixture. Pour into 3 greased and floured loaf pans, 8 1/2 x 4 1/2 x 2 3/4-inch or 6 miniature loaf pans. Bake at 350° for 1 hour for large pans and 30 minutes for miniature.
Mix soup and milk together. Set aside. Brown ground beef. In baking dish, cook Tater Tots for 10 minutes at 425°. Then add in layers over Tater Tots: ground beef, broccoli, onion rings, cheese and soup mixture. Bake 25 minutes at 425°. Add more cheese and onion rings and bake 15 minutes more.
Blend flour, salt and pepper into mayonnaise; gradually add milk. Heat, uncovered, on Roast for 3 to 4 minutes or until thickened. Stir occasionally. Add cheese and heat, uncovered, on Roast for approximately 1 1/2 minutes, or until cheese has melted. Add onion, pimiento, ham and eggs. Heat, uncovered, on Roast for 3 to 5 minutes or until heated to 140°. Serve on muffins.
Mix squash, soup, sour cream and onions. Melt butter and mix with stuffing. Put half the stuffing in casserole dish. Pour in squash mixture and cover with other half of crumb mixture. Bake 30 minutes at 350°.
Put Velveeta into a large crock-pot and add about 1 cup water to thin. Brown and crumble sausage and add to melted Velveeta. Dice, slice or peel and smash peppers (just use 2 to 3 tablespoons of the juice if you prefer to not bite into the peppers). Keep the crock-pot turned on while heating the dip or it will cool off too much. If necessary, milk can be added to thin the dip if the crock-pot has been on a long time.
Preheat oven to 350°. In a small bowl, combine flour, baking powder and salt. Set aside. In a large bowl, beat butter, sugars and vanilla until creamy. Beat in eggs, one at a time, beating well after each. Gradually mix in dry ingredients. Stir in chocolate bits. Spread into greased 9 x 13-inch pan. Bake 35 to 40 minutes. Cool. Cut into squares.
Beat all ingredients together thoroughly and pour into an unbaked 9-inch pie shell. Bake 15 minutes at 450°. Reduce heat to 275° and bake for one hour.
Sprinkle chicken pieces with salt and pepper. Heat oil and butter in a heavy skillet large enough to hold chicken pieces in one layer. Add chicken, skin side down, and cook until golden brown, about 10 minutes. Do not cover. Drain off fat and add shallots and onions. Stir and cook over medium heat for about 5 minutes, until onions are light brown. Add bay leaves and thyme. Stir and add wine, cream, chicken broth, lemon juice and honey. Bring to a boil; stir and scrape bottom of skillet.
Heat oven to 400°. Grease 13 x 9 x 2-inch baking dish. Cook beef and onion in skillet until browned; drain. Stir in soup, veggies and milk. Stir Bisquick and water in baking dish until moistened; spread evenly. Spread beef mixture over batter. Sprinkle with cheese. Bake 30 minutes or until browned.
Stir flour, baking powder, salt and sugar together. Combine milk and Bran. Stir until soft. Add egg and cooking oil. Beat. Add flour mixture, stirring only to combine the ingredients. Bake at 400° for about 25 minutes.
Brown meat and drain. Layer corn tortillas, beans, meat, lettuce, tomato and cheese. Repeat.
Mix all only until combined. Cook in greased 9 x 13-inch pan at 350° for 45 minutes. Cool completely.
Sprinkle catfish fillets on each side with lemon pepper seasoning and dried basil. Place on a baking sheet that has been coated with cooking spray. Lightly spray the top of each fillet with the butter flavored cooking spray. Bake at 375 degrees for about 25 minutes or until tender.
Dissolve yeast in 2/3 cup warm water; allow to foam. In a large bowl, combine butter, salt, sugar and hot water. When this mixture is lukewarm, combine with yeast. Add flour a little at a time. After 4 cups, beat dough vigorously for 10 minutes, then add rest of flour. Knead until elastic. Form into ball and let rise 1 1/2 hours. Punch down and let rise 1 hour. Butter baking sheet and sprinkle corn meal over the butter. Divide dough into 3 loaves. Cover with towel and let rise until doubled. Brush with cold water. Bake in preheated 400° oven for 1 hour. Every 15 minutes, brush top with cold water for hard crust; keeping a pan of water in oven will help make it crusty also.
Cream butter and sugar. Add eggs, one at a time. Beat well. Dissolve soda in milk. Add to mixture. Place flour in bowl. Add dates, candy and nuts. Stir to coat pieces. Add cream mixture and coconut. Bake at 250° for 2 1/2 hours.
Cook oleo, eggs and sugar until thick. Cool. Mix fruit with cooked and cooled mixture. Add Cool Whip; pour into 1 oblong container or 3 ice trays and freeze. Cut into squares and serve on lettuce leaf.
In small mixer bowl, beat cheese until fluffy. Add remaining ingredients. Mix well. Cover and chill. Stir before serving. Serve with fresh vegetables or potato chips. Refrigerate leftovers.
Mix sugar and oil; add eggs one at a time. Beat well after each. Sift together flour, baking powder and salt. Add gently to batter, mixing well; add vanilla. Mix sugar and cinnamon; set aside. Spread half of batter in greased 13 x 9-inch pan; sprinkle with half of sugar/cinnamon. Spread on pie filling. Repeat with batter; top with cinnamon/sugar. Bake at 350° for about 45 minutes.
Dip Brussels sprouts into egg; roll in crumbs and fry in hot deep fat (380°) until browned. Sprinkle with cheese. Serves 6.
In bowl, combine sauerkraut, celery, green pepper and onion. Mix sugar, vinegar and oil, stir until sugar dissolves. Pour over kraut mixture, toss, cover and chill 3 to 24 hours. Makes 6 to 8 servings.
Fry hamburger with salt, pepper and garlic powder to taste. Drain hamburger and add the remaining ingredients and slowly cook for about an hour.
Mix Jell-O and boiling water until dissolved. When cooled add cranberry sauce and sour cream. Mix well and pour in 9 x 13-inch pan. Cover and chill. Serves 15.
Cut tomatoes in half crosswise. Sprinkle cheese, parsley and onion over cut surfaces. Place tomatoes in small baking dish. Bake at 350° for 20 to 25 minutes.
Pour melted butter in baking dish. Mix together flour, milk and 3/4 cup sugar and pour into melted butter. Mix water and fruit. If fresh fruit is used, add 1 cup sugar. If canned fruit is used, add only 1/2 cup sugar. Stir into butter and flour mixture. Bake at 350° for 1 hour.
Dissolve Jell-O in boiling water. Thaw frozen strawberries. Mix all fruits together. Pour Jell-O over mixture. Pour 1/2 of mixture in a flat bottom dish. After it has congealed, spread sour cream over top, then pour rest of mixture over sour cream. Return to refrigerator to finish congealing.
Melt butter in a skillet. Add onion and garlic; saute until golden (10 to 15 minutes). Add spinach, salt and pepper. Cover and turn heat to its lowest point; steam for 5 minutes. Remove; stir in bread crumbs, cheese and eggs. Cover and refrigerate at least 2 hours. Heat oven to 350°. Oil a 9 x 9 x 2-inch dish (baking) and cover bottom with tomato sauce. Roll spinach mixture into 2-inch balls; place in tomato sauce. Bake, uncovered, 30 minutes and serve.
Cover bottoms of 2 graham cracker pie crusts with sliced bananas. Cream (8 ounces) of cream cheese with 2 tablespoons of lemon juice. Slowly add 1 1/2 cups of powdered sugar until smooth. Using container of Cool Whip, cover bananas in pie shells. Chill for 1 hour and add 2 cans blueberry pie filling. Spread on top of pie and chill. Recipe makes 2 pies.
Combine all ingredients, except cheese and chips. Pile lightly into greased 9 x 12-inch casserole dish. Cover with cheese. Bake for 10 minutes or until cheese melts. Cover with chips. Bake until chips brown. Make sure to watch close; chips brown fast. Bake at 450° for 10 to 15 minutes.
Dissolve soda in a little warm water. Cream butter and sugar. Add eggs, bananas and salt. Add rest of ingredients. Pour into two 8-inch pans. Bake 30 minutes at 350°.
Mix corn, olives and cheese together. Add tamales, sliced to bite-size. Mix lightly. Bake in 3-quart casserole dish at 350° for 45 minutes to 1 hour.
Mix together. Spoon over meat of your choice. Cover kettle. Cook for 15 minutes.
Lightly beat egg, then mix in oil, juice and Worcestershire sauce. Squeeze in garlic. Lightly blend together and refrigerate in closed container.
Mix all the ingredients together and add mayonnaise to taste. Refrigerate for 2 to 3 hours.
Boil chicken in salted water with bay leaf. Remove from bones and cut into small pieces. Cook spaghetti in the water that you cooked the chicken. Make soup according to package directions for time and amount. Melt butter. Saute celery and onion. Add flour; stir constantly. Add soup, chicken, spaghetti and cheese. Put into a greased casserole. Bake 20 minutes at 350°.
Put chicken in a dish and pour Italian dressing over it. Cook at 400° for 20 minutes. Then place rice and veggies under and around chicken and pour over broth and seasoning (mixed). Bake, uncovered, 45 minutes at 350° or until rice is done and broth is soaked up. (For brown rice, reduce to 300° and cook longer.)
Cream margarine and add sugars. Add eggs and peanut butter, mix well. Add sifted dry ingredients, mix. Shape into small balls. Place in miniature muffin tins. Poke hole in center with thumb. Bake 8 to 10 minutes at 350°. Unwrap miniature Reese's. Remove cookie from oven and push Reese's cup into each cookie. Let cool in tin.
Bring water to a boil; remove from heat. Add tea leaves. Let stand 15 minutes. Remove tea leaves. Add sugar and cool. Put in freezer box and freeze. To serve, use 1 part syrup to 3 parts water.
Combine cranberries, sugar, water and lemon juice in a large saucepan; cook until cranberries pop. Stir in jello and marshmallows until dissolved. Remove from heat. Cool, then stir in nuts, celery and apple. Pour into large mold and chill until firm.
Chop the suet finely; cut the peel into small pieces. Put suet, currants, raisins and peel in large bowl. Add lemon rind, sugar, spices, flour and bread crumbs. Moisten with the well-beaten eggs and grape juice.
Combine the cereal with the sugars, flour, salt, baking soda and cinnamon in a large mixing bowl. Whisk the eggs with the buttermilk, oil, and vanilla until smooth and creamy. Add the wet ingredients, all at once, to the dry mixture and stir by hand until just moistened. Fold in the raisins, dried pineapple and the toasted almonds. Cover tightly and store in the refrigerator.
Shred a quartered small cabbage as for coarse cole slaw. Cook quickly in covered pan with a little water to keep from burning. Cook just until tender-crisp, 5 to 15 minutes for green or white cabbage. Drain thoroughly; season with salt and pepper. Put butter and celery in saucepan. Cook slowly 5 minutes. Stir in flour; blend. Stir in 1 cup milk slowly. Cook until thick. Stir constantly for about 5 minutes. Season to taste. Add cabbage. Spoon into baking pan (13 x 9-inch). Cover with crumbs; dot with butter. Bake at 325° to 350° until well heated and browned on top. Serves 4 or 5.
Combine cheese, mayonnaise, butter, garlic, salt and seasoned salt. Add crabmeat. Cut each muffin in half; place on cookie sheet. Spread crabmeat mixture on each half muffin; cut into quarters. Place cookie sheet in freezer. Remove to container; keep frozen until ready to use. Place appetizers back on sheet. Bake in a 400° oven for 10 minutes, or until done.
In a medium bowl, combine all ingredients except egg, cornstarch and oil. Shape into 1-inch balls; roll in cornstarch, then in beaten egg. Drop into hot oil and fry until golden. Drain and keep warm until served. Good with cocktail sauce or a white horseradish sauce. Makes 4 dozen.
Mash potatoes. Add sour cream and margarine. Beat well. Mix in sour cream. Add milk, eggs, salt and pepper. Beat until light and fluffy. Refrigerate several hours or overnight. Bake at 350° for 45 minutes until lightly brown.
Bake and prepare pie	crust according to crust directions. Slowly melt large Hershey bars (about 4). Pour into prepared crust. Refrigerate until very firm.
Nucoa needs to be at room temperature. Mix Nucoa and cheese together. Mix all dry ingredients together and add to cheese mixture. Mix well. Bake at 400° for 12 minutes. Very good.
Mix soup, sour cream and a little sherry. Place some beef on bottom of 9 x 12-inch pan, then chicken, sauce and mushrooms. Keep alternating with sauce, mushrooms and almonds on top. Do not add salt. Cover pan with foil tightly and bake at 275° for 1 1/2 hours. Remove foil and add stuffing. Recover and bake at 325° for 1 1/2 hours more. If you do it the night before, just do the first baking. Serves 10 to 12.
Brown hamburger meat and drain off fat. Set aside. Melt cheese and stir in tomatoes and milk. Add meat. Serve warm.
Microwave bags 2 or 3 minutes per bag on High or just defrost. Spread in a 9 x 13-inch buttered dish. Cut cheese into cubes and add to top. Crush crackers and add to the top. Pour melted margarine over all. Bake at 350° for 30 minutes.
Tear angel food cake into small pieces and lay in bottom of a 9 x 13-inch pan. Top with oranges, saving a few for garnish. Dissolve jello in water. Add sherbet and stir until dissolved. Chill until slightly thickened. Fold in whipped cream and pour over oranges and cake. Garnish with remaining oranges and chill overnight.
Cook first 4 ingredients in a large Dutch oven over medium-high heat. Stir until crumbled and no longer pink. Drain mixture. Return to Dutch oven. Stir in marinara sauce, salt and pepper. Cover and simmer, stirring occasionally, 15 minutes. Stir in diced tomatoes, tomato sauce, dried Italian seasoning, dried basil and mushrooms. Cover, reduce heat and simmer 20 minutes. This makes a large pot of sauce. It freezes well.
Place roast in slow cooker (or pan in oven). Cover roast in oven and bake at 350° for 3 to 4 hours.
Mix nuts and coconut together. Spread in bottom of 9 x 13-inch pan that has been greased and floured. Mix cake mix according to directions on box. Pour over nut and coconut mixture. Now mix melted oleo, cream cheese and powdered sugar until creamy. Spoon on top of bake batter (do not stir). Bake at 350° for 40 to 45 minutes. Check to see if done after 45 minutes. If not, cook 5 more minutes.
Add first four ingredients and bring to a boil for 5 minutes. Remove from burner and add baking soda (this will cause mixture to foam). Pour over popcorn. Bake in 250° oven for 1 hour, stirring every 15 minutes. Cool.
Melt margarine. Add all other ingredients and mix until moistened. Pour into lightly buttered casserole dish. Bake at 375° for 1 hour.
Grind peppers using fine blade. Mix with sugar and vinegar and bring to a boil. Boil for 3 minutes. Add pectin and boil 1 minute. Remove from heat and let stand 5 minutes. Pour in hot sterilized jars and seal. Jelly may be strained before adding pectin to make it clear.
Mix graham cracker crumbs with one stick of melted margarine. Press into a 9 x 13-inch pan. Mix other stick of margarine, sugar, vanilla and eggs. Beat with electric mixer for 15 minutes. Pour over crust. Slice bananas lengthwise and lay side by side on sugar mixture. (Dip bananas in lemon juice to keep from turning dark.) Drain pineapple and spoon over bananas. Cover with Cool Whip. Chill at least 4 hours. Garnish with nuts and cherries, if desired.
Mix and pour first 4 ingredients into 11 x 13-inch pan. Spread evenly on bottom of pan with fingers. Bake at 350° for 15 minutes. Mix powdered sugar and cream cheese, then fold in Cool Whip and spread on cooled crust. Mix pudding and milk and spread on cream cheese layer. Top with Cool Whip and grated chocolate. Refrigerate.
Prepare rice oriental dinner as directed on package, except omit water. Add enough water to beef broth to measure 3 1/3 cups liquid. Five minutes before end of cooking, stir in Chinese vegetables and green pepper. Makes 5 to 6 servings.