HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Peel and slice potatoes. Put in 9 x 13-inch casserole dish. Mix Cheddar cheese with 1/2 can of milk; pour over potatoes. Brown hamburger; add salt, pepper and onion salt. Add tomato soup. Let simmer 10 minutes, then put on top of potatoes. Do not mix. Cover with foil and bake at 350° about 1 hour or until potatoes are done. Remove from oven. Add cheese on top. Bake until cheese is melted.
Rub ribs on both sides with salt and pepper. Place ribs, meat side up, in foil-lined shallow pan. Bake at 450° for 15 minutes. Spoon off fat from meat while ribs are baking. Prepare luau sauce by combining the remaining ingredients in a small pan and bring to boiling point over medium heat. Pour sauce over ribs. Continue baking in 350° oven for 1 1/2 hours or until meat is tender, basting with sauce several times during baking period.
Cut eggs in half, placing yellows in a small bowl. Crush yellows with a fork. Add remaining ingredients. Fill egg halves and sprinkle with paprika.
Brown ground meat in colander (microwave-safe) 3 minutes on High. Stir. Brown additional 3 minutes. Add meat to sauce and set aside.
Preheat oven to 350°. Place rolls (opened) on bottom of 9 x 13-inch lightly sprayed or buttered pan. Cover with layer of sausage. Mix eggs, milk, oregano and basil in bowl. Pour mixture over sausage layer. Place cheese on top. Bake, uncovered, for 30 minutes. Let rest and set for 10 minutes before cutting.
Cook broccoli. Mix over low heat, soup, ginger, mayonnaise and lemon juice. Cook chicken in salted water with bay leaf.
Mix all ingredients, except crackers. Line bottom of baking dish with 1/2 crackers. Add chicken mixture and top with remaining crackers. Dot top with oleo. Bake at 350° for 30 minutes.
Mix eggs, squash, onion, soup, cheese, salt, pepper and butter and put in 2-quart greased casserole. Sprinkle 1/2 cup cracker crumbs on top. Bake in 350° oven for 1 hour or until firm. Makes 6 to 8 servings.
Wash chicken and dry with paper towel. In a big 3-quart saucepan, heat oil; saute garlic until browned. Add onion and ginger root and saute for 3 more minutes. Add chicken, salt and fish sauce. Saute until chicken is light brown. Add rice; cook, stirring, for 3 to 5 minutes. Add water and bring to a boil. Lower heat and cook, covered, for 30 minutes or until the chicken is tender. Add a dash of pepper to taste. Remove from heat; garnish with green onions and garlic chips if desired. Prep time: 20 minutes. Cooking Time: 45 minutes. Serves 6.
Sift together flour, baking powder, soda and spices. Wash and cut raisins. Roll in small amount of flour mixture. Cream shortening; add sugar gradually. Then add eggs, mixing thoroughly. Add flour alternating with soup. Stir until smooth. Fold in raisins. Pour into 2 greased and floured 8-inch layer pans. Bake at 375° for 35 minutes or until done. Frost as desired.
Combine brown sugar and cornstarch in a saucepan. Add peaches and toss to coat. Cook over low heat, stirring constantly, until mixture comes to a boil and thickens. Reduce heat and cook 2 minutes longer, stirring occasionally; set aside.
Beat eggs well. Combine with all ingredients. Pour into buttered casserole. Sprinkle with crumbs; dot with butter. Place in pan of warm water. Bake in a 325° oven, uncovered, 1 hour and 15 minutes. Makes 6 servings.
Cook cabbage leaves a few minutes in boiling water and drain. Place remaining ingredients (using only 2 tablespoons soup) mixed together and roll up into the cabbage leaves. Place in large saucepan or crock-pot. Add remaining soup, pour over cabbage rolls. Simmer approximately 40 minutes, lifting occasionally, until done to keep from sticking. If the soup gets too thick, you can add a small amount of water.
Mix spices in oil. Pour over crackers; stir and stir. Better if it sits a few hours to absorb. Good with soup or as a snack.
Mix milk and lemon juice. Add Cool Whip. Stir in strawberries and pour into pie crust. Chill and serve.
Cook broccoli and drain; arrange in a greased 9 x 13 baking dish. Place chicken on top of broccoli. Mix soup, mayonnaise and lemon juice together; pour over chicken. Sprinkle with cheese. Combine bread crumbs and butter and sprinkle over cheese. Bake at 350° for 30 minutes or until thoroughly heated.
Cook and peel the sweet potatoes. Beat with electric mixer until fluffy. Add the softened butter, orange juice and rind, eggs and sugar. Beat well. Spoon potato mixture into a 3-quart casserole. Cover with topping. Bake at 350° for 30 minutes. Makes 8 to 10 servings.
Mix sugar, coconut, nuts, cherries alternating with milk, margarine and vanilla. Mix well and drop from a teaspoon on wax paper. Place toothpick in center of each piece and freeze.
Mix and follow advice in Proverbs 23:14 for making a good boy (beat well). Put all in one pan that is greased and floured. Bake 3 hours in a moderate oven.
Place sugar in saucepan, and add water to cover sugar. Boil until it reaches soft ball stage. Remove from stove. Add vanilla, and quickly add peanut butter. Pour into a buttered dinner plate. Let cool, then cut and eat.
Toast bun halves. Layer with a slice of tomato, crisp bacon slices (2 to 3) and top with cheese slice. Melt cheese slice and serve.
Fry onion, celery and ground beef until brown. Add all remaining ingredients. Stir well. Pour into a large buttered casserole dish. Bake at 350° for 1 hour. Serves 8 to 10.
Remove mushroom stems; chop fine. Saute stems and scallions in corn oil. Add cottage cheese and bread crumbs. Stuff caps. Bake in a 425° oven for 10 minutes. Each mushroom contains 15 calories.
Boil chicken, debone and cut into bite-sized pieces. Mix with next 7 ingredients. Melt margarine and then crumble crackers really fine and mix with margarine. Put mixture in a large casserole dish (8 x 11-inch), then put buttered crackers on top. Bake at 325° for about 30 minutes.
Cream butter and sugar. Add eggs, beaten very lightly, and soda, dissolved in sour cream. Beat well; then add bananas, flour, 1/4 teaspoon salt and vanilla. Mix well. Bake in well greased oblong pan in a 350° oven about 35 to 40 minutes. Top with 1/2 cup nuts, if desired.
Soak peas in warm water. Rinse well. Cover peas with water. Add salt and pepper. Add sausage; simmer until tender. Add red pepper if desired.
Combine sugar, flour and salt in saucepan. Gradually stir in milk. Cook over medium heat approximately 15 minutes, stirring constantly. Gradually add beaten eggs. Cook 1 minute; remove from heat. Refrigerate about 1 hour. Combine whipping cream and vanilla, stirring with a wire whisk. Add crumbled cookies to mixture and freeze in 6-quart ice cream freezer as directed.
Combine sweetened condensed milk, lemon juice and food coloring; mix well. Beat egg whites with cream of tartar until stiff, but not dry. Gently fold into sweetened condensed milk mixture. Pour into crust and chill 3 hours or until set.
Arrange chicken in shallow baking dish so that pieces don't overlap. Cover with mushrooms (do not use juice). Combine mushroom soup, sherry and sour cream until blended. Pour over chicken, completely covering it. Dust with paprika. Bake at 350° for 1 1/2 hours. Serve with wild long grain rice.
Boil sugar, water, cinnamon, nutmeg and food coloring. Take off stove; add butter. Put in other pan, flour, baking powder and salt. Add and mix shortening. Add and mix in milk. Roll out and cut out and put apples in dough and put the sauce on them. Bake at 350° until golden brown.
Crumble sausage into a large saucepan. Cook over medium heat; add onions. Cook until transparent. Drain all but 2 tablespoons of fat; stir in flour. Cook about 6 minutes; stir in milk. Add seasoning. Cook, stirring, until thickened. Serve over biscuits. Yields 4 to 6 servings.
Mix all ingredients in baking dish. Lay bacon on top and bake at 350° to 400° for 1 hour.
Preheat oven to 350°. Grease and dust, with flour, a 10-inch tube pan.
Dissolve yeast in lukewarm water. Mix shortening, salt, sugar and potatoes. When cool, add dissolved yeast and egg whites. Mix and add flour to make a stiff dough. Knead thoroughly and let rise in refrigerator overnight. Knead again. Make into rolls. Let double in bulk. Bake at 350° for about 10 minutes.
Mix brown sugar and cinnamon; set aside. Mix remaining ingredients. Pour half of mixture in a well-greased bread pan. Put half of cinnamon and brown sugar in batter. Pour rest of mixture on top. Add the remaining cinnamon and brown sugar. Bake at 350° for 1 hour, or until done.
Cook the first 3 ingredients in a large skillet until sausage browns and crumbles; drain. Stir in beans and seasoning mix. Cook over low heat for 15 minutes, stirring occasionally. Yields 6 servings.
In small bowl,	combine graham cracker crumbs, flour, baking powder and salt. Set aside.
Prepare pudding according to directions. Crush cookies in processor or blender. Mix cream cheese and add to pudding. Fold in Cool Whip. Layer Oreos and pudding mix in glass, clear bowl or planter. Start and end with Oreos. Decorate with artificial flowers and candy worms. Preparation time: 20 minutes.
Let sugar, water and syrup cook slowly until it strings. Pour on egg whites to which vinegar has been added. Beat until it is stiff enough to stand when dropped on a dish. Add nuts and pour out.
Brown beef and chopped onion until onions are clear. Drain. Return to pan. Add beans, seasoning and tomato juice. Heat just to boiling point.
Mix together. Dredge fish/shrimp in plain flour, then dip in batter mixture. Fry in hot oil until golden brown.
Cook corn as directed on package. Add all other ingredients and put grated cheese on top. Bake at 300° for 30 minutes.
Blend all ingredients at room temperature in large bowl until smooth. Use a 9 x 13-inch cake tin with shortening and line bottom with wax paper. Pour mixture into tin. Bake at 400° for 30 minutes, then additional 60 minutes at 325° until top is golden brown. Remove from oven and cool before serving.
Mix softened butter, mustard and onion salt. Spread on rolls. Use 2 slices of cheese and 4 slices of ham (approximately) per sandwich. Wrap individually in foil. Bake at 400° for 20 minutes (375° for 30 minutes if frozen).
Prepare Dream Whip according to package directions. Add sugar and cream cheese and mix well. Pour into pie shell and top with blueberry pie filling.
Scrub cucumbers well. Do not peel. In large bowl, sprinkle salt over cucumbers, onions and green pepper. Stir gently. Let stand, covered with foil, for 1 to 3 hours or overnight. (If overnight, place in refrigerator.) Drain off liquid. Combine vinegar, sugar, celery, mustard and dill seed. Pour over vegetables; stir and cover. Let stand 36 hours. Store, covered, in refrigerator.
In a small bowl, whisk together red wine, honey and olive oil. Place fennel, carrots and cranberries in a medium bowl and toss with half of the dressing. Let stand refrigerated for 4 hours. Drain fennel just before serving and discard all the liquid. Pour rest of the dressing over the salad. Season to taste and serve. Serves 4.
Mix pickling lime in 2 gallons of water; pour over cukes and soak 24 hours. Rinse thoroughly. Cover cukes, onions and pepper with ice water; let stand 3 hours. Drain well. Cover with vinegar, sugar, salt, celery seed, turmeric and mustard seed. Let stand overnight. Bring to a boil and let boil for 20 minutes. Pack in jars and seal. Yields about 10 pints.
Combine all ingredients, stir until smooth. Cover & chill. Makes 1 1/4 cups.
Grease 2-quart casserole, cover bottom with half the cracker crumbs. On top of the crumbs, layer, drained asparagus. Cover with 1 can soup. Add 2 eggs, sliced, another layer of crumbs, then a layer of other can of asparagus, then soup. Bake in 350° oven for 20 minutes, or until bubbly. Cover the top with grated cheese; return to oven until cheese melts.
Any size square pan to bake in will do. Cover the bottom with a thick layer of white rice (depending on size of pan and how much you like rice; the amount may vary.) If not a nonstick pan, grease before putting rice in pan (fat free oil preferable). Spread 1 to 2 cans of cream of mushroom soup (if a small pan, only 1 can) over top of all the rice (do not add water to the soup). Cut up small pieces of butter and place them over the soup. Cut up a few onions and mushrooms (optional and to taste) and spread them also on the soup. Place a layer of whole deboned and skinned chicken breasts on top of everything. Place a few pieces of butter on the chicken. Wrap the pan with Reynolds Wrap and bake it in the oven at 350° for one and a half hours (without peeping at it).
Cut thawed bread dough into 1-inch squares or roll into balls. Mix vanilla, butter or margarine, sugar, milk and cinnamon. Place half of the 1-inch bread dough squares on the bottom of a 9 x 13-inch pan. Spread half the vanilla mixture over. Place remaining 1-inch bread dough squares on top, then remaining vanilla mixture.
Put in blender and fill blender with crushed ice. Blend on high speed to make a slush drink. Great summer thirst quencher.
Brown meat and onion and season with salt, pepper and garlic powder. Remove from heat and cover. Allow to sit for 30 minutes. Return to burner. Cover with water and simmer until tender. Add tomato sauce and season with cumin, oregano, cayenne pepper and cilantro. Simmer until meat falls apart and flavor develops.
Mix mayonnaise, flour, eggs, milk and salt. Add crab, cheese and onions. Bake in a 9-inch pastry shell at 350° for 40 to 45 minutes.
Combine chicken, soup and sour cream; set aside. Crush crackers. Melt butter and add to crackers. Add poppy seed. Put 1/2 of cracker mixture on bottom of 9 x 13-inch baking dish. Add chicken mixture. Cover chicken with rest of crackers. Bake at 350° until brown.
Sprinkle chops with flour and salt. Brown in fat in a skillet. Combine sugar, nutmeg and raisins with orange juice. Pour over chops in skillet. After chops are well browned, cook, covered, at low heat 45 minutes. Place orange sections on chops. Cover and cook 5 minutes longer. Serves 4.
One hour before serving cook potatoes in 1 inch water in covered pan with salt; about 35 minutes. Drain, peel and cut into 1/4-inch slices. Cook bacon until crisp. Add 1/2 cup onion and saute until tender, not brown. In small bowl mix flour, sugar, salt and pepper. Stir in vinegar (amount depends on tartness desired) and water until smooth. Add to pan with bacon in it. Simmer, stirring, until slightly thickened. Pour over potatoes. Add raw onion, parsley, celery seed and radishes. Toss. Garnish. Yields 4 to 6 servings.
Bake cake mix in 13 x 9-inch pan. Cool. Prick with a fork to create holes. Pour liqueur over cake. Put in refrigerator overnight. Mix mousse according to directions on box. Cut cake into small cubes. In a large bowl layer half cake, half mousse, half Cool Whip, half Skor bars; repeat ending with sprinkling Skor bars on top. Refrigerate at least 6 hours or longer!
Place wontons in a muffin pan. Bake 350° for 5 minutes. They will form crispy star-like cups. Mix together all ingredients in a bowl. Mixture should be moist but not soupy. Scoop mixture into each cup using a heaping teaspoon. Sprinkle top of mixture with a little shredded cheese. Bake at 350° for 10 minutes and serve warm or let cool.
Melt the lard, butter or drippings in a large pot over medium heat. Add the onions and cook until translucent.
Mix all ingredients together (great recipe for little boys to help with, as it builds muscles stirring this glob). Pour into a 9 x 9-inch (or 8 x 8-inch) greased pan. Bake in preheated 325° oven for 20 minutes. Top will be shiny.
Bring to boil sugar, milk and cocoa. Boil for 1 minute. Take off heat. Stir in remaining ingredients. Stir until it starts to get thick and cooler. Spoon on wax paper.
Brown ground beef with taco sauce mix. Drain. Mix rest of ingredients and pour 1/2 of the mixture into a 2-quart casserole dish. Spread meat mixture on that. Pour remaining half of corn bread mixture on top of meat. Bake at 350° for 1 hour. Invert on plate and serve hot.
Cook onion in salad oil until soft. Clean green beans and cut lengthwise. Add beans, tomatoes, water, salt, sugar and pepper to the onion. Cover and simmer 15 minutes or until beans are tender. Serves 4.
Prepare cornbread using chicken broth and 2 teaspoons sage instead of liquid. Mix together chicken, green pepper, celery, almonds, salt, pepper, onions, pimentos, water chestnuts and mayonnaise. Crumble half of cold cornbread in buttered 13 x 9-inch casserole dish. Add diced ingredients. Crumble rest of cornbread over top. Mix eggs, milk and chicken broth. Pour over top of casserole. Refrigerate overnight. Before cooking, mix soups together and pour over casserole. Bake at 350° for 45 to 60 minutes.
Combine all ingredients. Mix well. Preheat greased skillet. Pour mixture into hot skillet. Bake at 450° for 20 minutes. Makes good dressing for chicken and turkey.
Mix eggs in mixing bowl. Add 1 cup sugar and mix well. Add flour and milk slowly (alternate), 1/4 spoon baking powder. Mix well. Add vanilla flavoring; mix well. Grease pan; dust pan(s) with flour. Pour batter in pan. Bake at 350° for 35 to 40 minutes until golden brown.
Dissolve the jello and Kool-Aid in the cup of boiling water. Add the sugar and stir 2 minutes. Add 2 quarts of water and the pineapple juice. (Makes 1 gallon.) This can be frozen and served crushed or with ice cubes. Wait until you are ready to serve the punch, then add the 7-Up. You may change the jello, Kool-Aid flavor to make your punch the color you need.
Prepare broccoli according to directions. Drain and set aside. Saute onion in butter until soft. Combine broccoli, onion, rice, soup and Cheez Whiz. Mix well. Pour into large casserole dish; top with bread crumbs. Dot with butter and bake at 350° for 20 to 25 minutes or until bubbly.
Heat oven to 400°. Mix shortening, margarine, 1 1/2 cups sugar and eggs thoroughly. Stir in flour, cream of tartar, 1 teaspoon soda and salt. Shape dough by rounded teaspoons into balls. Mix 2 tablespoons sugar and cinnamon; roll balls in mixture. Place 2 inches apart on ungreased baking sheet. Bake 8 to 10 minutes or until set. Immediately remove from baking sheet. Makes about 6 dozen.
Mix oil, garlic salt, Worcestershire and lemon juice in jar for dressing. Separately, sprinkle lettuce with cheese. Add onion, bacon and croutons. Let stand until ready to serve. Just before serving, add tomatoes. Pour dressing over salad; toss lightly.
Combine cereal and chocolate; mix well. Press into bottom and up sides of an ungreased 10-inch pie plate. Freeze for 5 minutes. Spoon ice cream into the crust. Freeze until ready to serve. Garnish with chocolate syrup and peppermint candies. Yield: 6 to 8 servings.
Core, cook and grind tomatoes in a food mill. Put in refrigerator overnight. Spoon off water. Add remaining ingredients. Cook 10 minutes or until thick. Makes 6 to 10 pints.
Skin chicken and remove fat. Very lightly, flour chicken. Cover in oil for a few minutes on each side. Mix together 57' sauce and water. Pour off any excess oil and pour 57' mix over chicken. Cook slowly, covered, until done.
Heat liquid and add seeds. Let stand 5 minutes. Add shortening, salt, molasses and lemon rind. When cool, add yeast mixture and the rye flour; beat well. Then add all but 1/2 cup of the remaining flour. Knead dough on floured board for about 10 minutes. Put in oiled bowl and let double in bulk (about 2 hours). Turn out on floured board again and work in the remaining 1/2 cup flour. Shape into 3 round loaves in 8-inch cake pans, greased. Or make two (9-inch) loaf pans if you want it for sandwiches. Let rise to top of loaf pan, about 1 hour. Bake at 375° for 10 minutes, then at 350° for 30 minutes. Brush tops of loaves with margarine and cool on racks.
Pour pineapple juice and limeade into a punch bowl to blend. Just before serving, add ginger ale and scoops of sherbet. Garnish with fruit; examples: strawberries, pineapple chunks or orange slices. Makes approximately 50 (4 ounce) servings.
Preheat oven to 350°. In a large bowl, combine tuna, cottage cheese, sour cream, red onion, chilies, salsa and noodles. Turn into 2-quart casserole dish coated with nonstick spray. Combine crackers and cashews. Sprinkle over top. Bake, uncovered, for 30 minutes. Makes 8 servings.
Melt butter; add onion and crab. Toss for 1 minute. Season; add wine. Boil quickly until wine is almost evaporated. This is the filling.
Combine first 3 ingredients; mix well. Combine next 6 ingredients; mix well. Combine all ingredients; mix well. Mixture will be thin. Cook on hot grill until brown on each side.
Combine fruit, water, lemon, sugar and cinnamon in pressure cooker. Close cover securely. Place pressure regulator on vent pipe; cook 10 minutes. Cool pressure cooker at once. If desired, thicken with cornstarch or arrowroot. Makes 4 to 6 servings.
Brown meat and onions in butter or shortening. Add tomato sauce, mint, parsley and seasonings. Let simmer until meat is almost cooked, about 1 1/2 hours. Soak eggplant in salted water; drain and re-wash. Put into meat mixture and cook until done, approximately 20 minutes. Serves 4 to 6.
In a small saucepan, combine corn syrup, butter and brown sugar; simmer until syrupy. Pour into a 9 x 13-inch casserole dish. Slice bread into 12 to 16 slices and place over sugar/butter mixture in dish. Beat together the eggs, milk, vanilla and salt; pour over bread. Cover and refrigerate overnight. Bake for 45 minutes in a preheated 350° oven. Serve hot before bottom hardens!
Heat oil in skillet or deep fryer. Add pepper, salt, cayenne, paprika and garlic powder to chicken. Cover chicken with flour.
Boil first 3 ingredients for 5 minutes. Add marshmallow cream, coconut and nuts. Pour into buttered pan.
Mix; bake at 325° in a 9 x 13-inch Pyrex dish greased with margarine and floured or spray with nonstick cooking spray. Bake 45 minutes. Mixture will be stiff and hard to stir and spread in baking dish.
Bake the brownies following the instruction on the back of the box. After the brownies cool, pour some chocolate syrup over the brownies. As much as you want. Then shake powdered sugar over the top. Again, as much as you want. Then, enjoy.
In 9 x 13 pan, place tortillas in the bottom of pan. Layer ground beef (cooked), chopped onion, beans and 2 packages of cheese. Place another layer of tortillas on top of layers. Combine cans of soup with Ro-Tel and pour this over the top. Sprinkle other package of cheese over all of this. Bake in oven at 350° until heated through (about 45 minutes). Serve with salsa and sour cream, if desired.
Brown ground beef with fat over low heat. Drain off fat. Add barbecue sauce, onion and brown sugar to meat. Grease 8 muffin cups.
Place 4 uncooked lasagna noodles in 13 x 9-inch dish (spray dish). Spread half of meat mixture. Top with 4 more lasagna noodles and the rest of meat mixture. Mix 2 1/2 cups water and 2 1/2 cups picante. Pour over casserole. Cover with foil. Bake 1 1/2 hours at 350°.
Mix all well. Pour into greased casserole. Bake at 350° for about 1 hour.
Combine first 6 ingredients. Stir in okra, if batter is too thin, add more hush puppy mix. Bake at 350° for 1 hour or until golden brown. Cut into squares. Serve hot.
Note: Turkey Italian sausage works well in this soup. You may mix 1/2 pound mild and 1/2 pound hot Italian sausage which makes an excellent soup. Salt and pepper to taste.
Cube bread. Add melted butter and toss well. In buttered 9 x 13-inch dish, layer the ingredients in the following order, half bread cubes, half cheese and bread crumbs.
Arrange first 5 ingredients in layers in buttered baking dish. Blend and heat the 2 cups soup with milk and pour over layered ingredients. Bake at 350° for 35 to 40 minutes.
Heat oven to 400°. Heat water and butter to a rolling boil in a large saucepan. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute. Drop dough by slightly rounded teaspoonfuls onto Pam sprayed baking sheet. Bake about 25 minutes or until puffed and golden brown. Remove puffs to wire rack. Cool slowly.
Take 1 medium, clear casserole bowl. Mix by hand the peaches, flour, sugar and eggs. Mix slowly as to not tear up the peaches. Slowly stir until all ingredients are moistened. Bake on top rack of oven at 350° until crust rises and becomes golden brown.