HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute vegetables in butter. Add garlic powder and salt. Stir until coated. Add rice (uncooked). Stir until coated. Sprinkle Parmesan cheese over all. Add hot water (1 1/2 cups). Turn burner down to simmer. Cover. Steam until water is absorbed (about 5 minutes). Fluff with fork and serve hot.
Into a baking dish, put a layer of thin sliced potatoes, salt, pepper and dots of butter. Add a layer of thin sliced onions. Cover these with dots of butter, salt and pepper. Repeat until all potatoes and onions are used. Pour enough milk over potatoes and onions to cover them. Cook in a moderate oven until potatoes are well browned. These proportions may be varied according to the size of the casserole. Serves 6.
Combine the salad dressing and the cottage cheese; blend well. On lettuce, arrange the sliced fruits around the blended cottage cheese mixture. Chill and serve as an appetizer before meal or at a party. Serves 4 to 6.
Grease a 9 x 13-inch pan. Line pan with slices of white bread. Top with ham and cheese. Cover with wheat bread. Mix together in a bowl the milk, eggs, dry mustard and salt. Pour over bread. Mix melted butter and cornflakes together and sprinkle on top of bread. Cover and let set overnight in refrigerator. Bake, uncovered, for 1 hour and 5 minutes in 325° oven. Let set for 5 minutes before cutting into squares and serving.
In skillet brown beef, onion, and pepper; drain. In a saucepan cook macaroni according to directions. After beef has browned, add tomato paste, water, cheese, butter and chili seasoning; let simmer until macaroni is done cooking. Mix meat mixture and macaroni together well. Let stand, covered, 2 minutes. Serve hot.
Preheat oven to 375°. Cook macaroni. Drain. Grate cheese. In microwave bowl, mix milk, flour, butter, mustard and salt. Microwave 1 minute. Stir and microwave 1 1/2 minutes. Put macaroni into greased casserole dish. Pour sauce over top. Cut bread into cubes and put on top. Add cheese and bake 45 minutes.
In small bowl, combine first 5 ingredients; stir until well blended. Place 1 lettuce leaf on each flour tortilla. Spread with 1/4 cup chicken mixture down center of each leaf. Fold lettuce leaf over filling. Roll up tortillas, enclosing filling. Wrap each filled tortilla, seam side down, in plastic wrap. Makes 4.
Stir-fry onion and bell pepper in margarine or shortening. Then add soups, tomatoes, garlic salt and chili powder.
Melt butter in saucepan. Add flour and seasonings and stir until smooth. Slowly add the milk, stirring constantly. When it thickens, melt the grated cheese in the sauce.
Slice onions into frying pan and cook slowly in shortening. Saute meat with onions. Arrange meat and corn in casserole in 4 layers. Season with salt and pepper and cover with tomato soup. Put mashed potatoes on top. Brush top with beaten egg yolk and bake in a 450° oven until potatoes brown. Makes 6 servings.
Mix all. Put in a buttered 9 x 13-inch pan. Cut up one fryer and dip in melted butter. Season with salt, pepper and paprika. Place chicken on top of mix and bake at 375° for about 1 hour.
Stud lemon or orange with cloves. Mix other ingredients in a pot. Bring to a boil; lower heat and simmer 30 minutes, covered. Cool slightly. (I perk it in my coffee pot; a small orange will fit in the top section.)
Cook chuck roast in slow cooker. Shred with fork. Add remaining ingredients and cook down 1 to 2 hours.
Peel and boil potatoes in pot of water until tender, 15 to 20 minutes. Drain. Beat 4 or 6 times with mixer to get out strings in potatoes while hot. Beat eggs well. Add condensed milk, sugar to taste, butter, milk, cinnamon and vanilla. Pour in pie shell and bake at 350° for about 45 to 60 minutes, until firm and not shaking or test with a knife in middle comes clean.
Mix first 4 ingredients together as paste. Spread paste on uncooked crescent rolls. Add sausage and roll up. Bake as directed on crescent roll package.
Liquefy all ingredients except salmon for 1 to 1 1/2 minutes; combine with salmon. Pour into greased casserole. Bake for 45 minutes at 350° or until center is firm. Yields 6 servings.
Clean mullet and debone. Put in pint jars and sprinkle 1 teaspoon of salt on top of fish. Seal the jars and place in a pressure cooker. Get the pressure to ten pounds and cook for 90 minutes. A good substitute for salmon in any recipe.
Place meat, onions and bell pepper in skillet. Brown. Drain fat. Add 1/2 teaspoon salt, chili powder and black pepper. Cover bottom of casserole dish with sliced potatoes. Sprinkle rice evenly over potatoes and add 1/2 teaspoon salt. Spread meat mixture over rice, then pour tomatoes evenly over meat. Mix catsup and water. Pour over top. Bake in a 350° oven for 45 minutes.
Dice vegetables and combine with butter, salt, pepper and water. Put in microwave-safe covered dish and cook on High for 20 minutes. Stir and cook for 15 more minutes.
Melt chips in a glass bowl in microwave. Add peanuts and stir together. Drop by spoonfuls into small candy paper cups or on wax paper.
Mix Rice Krispies and peanut butter together. Form into balls and put on wax paper. Stick a toothpick into each ball. Place in refrigerator for one hour. Melt chocolate chips and wax together. Dip balls into chocolate mixture. Place on wax paper and cool.
Set wok on high. Pour 1 tablespoon oil in wok. Add eggs quickly. Stir until solid. Set aside. Add 1 tablespoon oil and chicken. Stir quickly until done. Add all other ingredients, stirring constantly. Add soy sauce as you are cooking (you can use more soy sauce if desired). This is done when peas are no longer frozen (15 to 20 minutes).
Steam broccoli until tender and chop. Place half-and-half and water in top of double boiler. Add cheese, salt, and pepper. Heat until cheese is melted. Add broccoli. Mix cornstarch and cold water in a small bowl. Stir into cheese mixture in double boiler and heat over simmering water until soup thickens. Serves 8.
Fry hamburger, onions and garlic in skillet. Make a gravy of flour, ground chili and water. Pour this over the cooked meat and add remaining ingredients. Cook slowly for 1 hour. Very hot.
Place 1/2 cheese on bottom of pie shell. Mix remaining cheese, spinach and chicken, then place in pie shell. Whisk eggs, mayonnaise and milk together, then pour over pie shell. Cook at 350° for 40 minutes.
Combine cake mix, apple pie filling, eggs, water and raisins. Blend at low speed. Mix with electric mixer for 2 minutes at medium speed. Spread batter in greased and floured 13 x 9 x 2-inch pan. Sprinkle topping on cake. Bake for 40 to 45 minutes at 350°.
Cook meat, onion and garlic until meat is tender and brown. Drain fat. Stir in undrained tomatoes and next 4 ingredients. Cover; simmer 15 minutes, stirring often.
Mix the first 4 ingredients. Blend in other ingredients. Pour into 2 bread pans or three 1-pound coffee cans. Sprinkle with cinnamon-sugar before baking. Bake at 350° for approximately 1 hour (test with toothpick).
Melt marshmallows and milk on stove; let cool. Add whipping cream and mix. Place layer of graham cracker crumbs in pan, then pour layer of filling. Repeat layers until finished. Put in refrigerator until ready to serve. Cut in slices to serve.
Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10 to 12 minutes or until tender. Drain and set aside.
In a 12 x 18-inch Pyrex dish, layer pineapple, cake mix and cherries in this order. Melt butter and pour over top and sprinkle with pecans. Bake at 350° until brown, 20 to 30 minutes.
Cut Crab Delight flakes in half. Combine with remaining ingredients. Cover and chill at least 1 hour before serving. Yields 2 cups.
Trim fat from chops. In skillet, cook trimmings until, about 1 tablespoon fat. Brown the chops in hot fat; season with salt and pepper. Remove chops from pan. Add butter to drippings in skillet. Add celery and onion, cook until tender. Remove skillet from heat; add stuffing mix, tossing to coat. Combine egg and corn; blend with stuffing. Spoon mixture into 12 x 7 1/2 x 2-inch baking dish. Cook vegetables in boiling salted water for 5 minutes; drain. Sprinkle over stuffing mixture. Top with browned chops. Bake in 350° oven, uncovered for 55 minutes. Sprinkle chops with paprika.
Add 1 cup salt to 1 gallon of vegetables; set for 3 days. Drain and rinse well. Add 2 tablespoons alum per gallon and cover with water. Set for 24 hours. Drain and rinse well. Cover with vinegar and 1 tablespoon turmeric (per gallon) for color. Set for 10 days. Drain and add 3 cups of sugar per day for 2 or 3 days according to taste.
Mix cake mix with butter and 1/2 cup evaporated milk. Pour half of batter in a 9 x 13-inch greased and floured pan and bake at 350° for 8 minutes. Melt caramels with 1/2 cup evaporated milk. To the top of the done cake, add chips, nuts and melted caramels. Pour remaining cake batter over caramels. Bake at 350° for 20 minutes. Cool and cut into squares.
Mix together and put in a pie crust. Place in refrigerator to set. May use fruit cocktail instead of pineapple.
Combine all ingredients in a large bowl. Mix well and chill. Garnish with more eggs, small tomato halves, and/or olives if desired.
In 2 qt. sauce pan mix butter, brown sugar and corn syrup. Bring to boil. Take off heat. Add baking soda. It will foam. Pour sauce over corn pops or curls. On cake pan, stir until mixed. Bake in warm oven 250° for 45 minutes.
Place all ingredients into bowl. Mix until well blended. Put into greased and floured 8 x 8 x 2-inch pan. Bake at 350° for 30 minutes. Cut into squares while warm.
Beat eggs. Mix flour, salt and pepper. Dip meat in eggs, then flour mixture. Cook meat in about a cup of hot oil. When done, put in oven to keep warm. Melt butter. Cook pepper and onions until brown. Add soy sauce, vinegar, sugar, pineapple juice and water with cornstarch. When thick, add chunk pineapple. Mix with meat and rice.
Cook pasta (not too soft). Rinse in cold water. Cut vegetables. Mix with pasta. Add dry seasonings and bottle of Zesty Italian dressing. Mix together. Sprinkle with Parmesan cheese to taste. Refrigerate. Better if made the day before.
In large skillet or Wok, stir-fry chicken in oil over medium-high heat until no longer pink, 5-6 min. Remove chicken and keep warm. Stir-fry onions, carrots,green pepper, and mushrooms until crisp and tender, about 5 min. In a small bowl combine, chicken broth, cornstarch, soy sauce, and ginger. Add to skillet; Cook and stir till thick and bubbly. Return chicken and pea pods to skillet. Cook and stir until heated through. If desired, serve over rice and top with cashews. Serves 6
Mix all ingredients in a 2-quart saucepan. Heat 3 minutes or until bubbly. Serves 4.
Cook and drain spinach. Mix together with onion soup mix, sour cream and salt. Place in greased shallow baking dish. Top with cheese and stuffing mix. Bake at 350° for 1 hour.
Mix flour, milk, eggs and sugar. Melt butter in skillet or griddle. Pour batter into hot pan or griddle. Let pancakes cook until holes appear and then flip. Serve with butter and hot syrup.
Blend first 2 ingredients with mixer. Add next 2 ingredients, blend well. Grease platter. Press candy into it and leave it in the refrigerator to cool.
Boil potatoes in jacket until well done. Cool and remove skin. Mash potatoes with a fork well to remove all lumps. Beat eggs and add to potatoes. Add melted butter and beat. Add remaining ingredients and blend well. Pour into pie shell. Bake at 300° for about 30 to 40 minutes, until firm.
Preheat oven to 350°. In a medium bowl, combine rice with 1 egg and 1 ounce Cheddar cheese. Press mixture firmly over bottom and sides of an 8-inch pie pan to form a crust; set aside.
Dissolve gelatin in water. Immediately add sherbet and stir until melted. Add oranges. Pour into 1 1/2-quart ring mold and chill until firm. Unmold on greens.
Sprinkle nuts and coconut in bottom of 9 x 13-inch pan. Mix cake mix according to package directions and pour over top of nuts and coconut. Melt margarine and add cream cheese and powdered sugar. Drop by spoonfuls over top of cake mix. Do not spread. Bake at 350° for 40 minutes.
Grate cheese and blend all ingredients together. Shape into a ball and roll in parsley or nuts. Keep refrigerated.
Mix all ingredients well. Cook on cookie sheet at 325° until sizzling stops. Don't cook until brown.
Mix all ingredients together. Batter will be stiff. Let dough chill for 1 hour in "fridge." Shape dough into marble size balls and place about 2-inches apart on ungreased cookie sheet. Bake 12 to 14 minutes at 350°. (These really taste like coconut cookies.)
Preheat oven to 350°. Combine the first 6 ingredients; mix well. Combine the walnuts, sugar and cinnamon; set aside. In a lightly greased tube pan, spread half of the cake mixture. Sprinkle half of the walnut mixture. Repeat again. Bake for 1 hour at 350°. Let cool and serve.
Saute onion in oil until soft. Add remaining ingredients and simmer for 10 minutes. Store in refrigerator until needed.
Mix eggs and oil. Add sugar, salt, flour, soda, baby food and cinnamon. Mix together and pour into a greased and floured 11 x 15-inch pan. Bake for 30 minutes at 350°. Frost.
Cook to a soft ball; boil about 7 to 8 minutes. Add 1/2 pound raw Spanish peanuts or 1 1/2 cups and the butter. Cook to a golden brown. Add soda and vanilla. Stir about 10 seconds and pour out on a buttered cookie sheet. Don't spread; let spread by itself. When good and cold, break into small pieces. Store in jar and seal.
Saute onion in butter over very low heat until onion becomes a light golden brown. Takes nearly an hour. Stir in soup, 2 soup cans of water, brown sugar, thyme and bay leaf. Bring mixture to a boil; let simmer 2 or 3 hours. Remove bay leaf. Ladle into bowls and sprinkle with grated cheese. Makes 2 1/2 quarts.
Make roux with butter and flour; cook until medium brown. Add milk, 1/4 cup onion, 8 ounces of American cheese, 8 ounces of Cheddar cheese, bouillon, green chilies, cumin and picante sauce. Stir over medium heat until all is melted.
Mix margarine (or shortening), sugars and eggs. Sift flour, soda, baking powder and salt, add to sugar mixture and mix well. Add vanilla, quick oats, Rice Krispies and coconut; mix well. Drop by teaspoon on cookie sheet and bake at 350° for 10 to 12 minutes.
Beat egg in a medium-sized bowl. Add brown and white sugars and vanilla. Sift flour, salt and baking powder. Sift into egg mixture. Stir in apples and nuts.
What could be better on a cold winter day than a bowl of chili? Eileen is a cousin's wife who came originally from East St. Louis, Illinois. I'm sure she found this recipe when she moved to Texas and am I glad she did. The Burgundy Pears are French and were served at a dinner we attended in Verdun, France. They were served in small glass bowls and looked so pretty.
Mix ingredients together and bake in greased Bundt pan at 350° for 1 hour.
Cook raisins and water until dry. Mix eggs, oil, Sweet 'N Low, flour, baking soda, cinnamon, allspice and applesauce. Add pecans. Fold in raisins. Bake in a greased and floured tube or Bundt pan. Bake on 350° for 1 hour.
Combine all ingredients, except Parmesan cheese. Mix and sprinkle Parmesan on top. Bake at 350° for 30 minutes.
In large saucepan or Dutch oven, brown beef; drain. Add remaining ingredients and bring to a boil. Reduce heat; cover and simmer for 30 to 40 minutes or until peppers are tender.
Saute onion in oleo and brown hamburger. Pour off excessive grease. Mix all ingredients together and put in casserole. Top with Tater Tots. Bake at 350° for 45 to 60 minutes. Serves 4 or 5 people.
Brown beef, drain and rinse. Empty tomato juice into pot. Fill can with water and add to juice. Simmer bouillon cubes until dissolved. Add remaining ingredients including beef. Cook until vegetables are tender.
Mix the first 5 ingredients and cook on top of stove, stirring constantly. Before it gets too thick, add the oleo. Put in baked crust.
Mix chopped chicken with mayonnaise, pineapple and cashews. Serve on crescent rolls.
Prepare cake mix according to directions. Pour into unbaked pie shell. Pour warm sauce gently over the cake batter. Sprinkle with chopped nuts or coconut. Bake at 350° for 50 to 55 minutes until cake springs back when touched and crust is brown. Best when served warm. For richer cake, use double amount of sauce.
Cream the first 4 ingredients well and spread on crust. Mix vanilla pudding and 1 1/3 cups milk and spread on top of layer 2. Let set 5 to 10 minutes. Mix chocolate pudding and 1 1/3 cups milk and spread on top of vanilla pudding. Let set 5 to 10 minutes. Add remaining Cool Whip on top of chocolate pudding. Sprinkle with chopped peanuts. Refrigerate until set, at least 2 to 3 hours.
Mix as given with a large spoon. Bake in 13 x 9-inch pan at 350° for 45 minutes. Serves 18.
Heat coals in grill to medium-hot. Place grill rack 4-inches above coals. Peel back husks but leave attached at base. Remove silk. Rinse corn, being sure to thoroughly moisten husks. Brush corn with melted butter. Pull husks back into place, completely covering kernels. Grill corn 15 to 18 minutes, turning occasionally. Serve immediately.
Heat oven to 375°. Mix sugars, margarine, shortening, vanilla and egg. Stir in remaining ingredients. Drop dough by heaping teaspoonfuls, about 2 inches apart, onto ungreased cookie sheet. Bake until light brown, 8 to 10 minutes. (Centers will be soft.) Cool slightly; remove from cookie sheet.
Brown meat and onion in skillet and drain. Add beans and rice. Mix and pour into casserole dish. Sprinkle with cheese. Bake at 350° for 20 minutes. Serve over corn chips.
Prick potatoes with fork and wrap in foil. Put in crock-pot and cook slowly for 8 to 10 hours. Do not add water.
Drain and mix first 8 ingredients. Add remaining ingredients. Refrigerate overnight before serving.
Toast the first 4 ingredients on cookie sheet in a 300° oven for 30 minutes or until brown with occasional stirring. Then add brown sugar to mixture and stir to blend. Put 1/2 of mixture into a 9 x 13-inch pan. Cut ice cream in 1-inch slices and place on top of crunchy mixture. Add rest of mixture on top and freeze. Cut into squares to serve.
Combine sugar, water and corn syrup in a saucepan (or in a microwave container). Cook until it comes to a full boil and all sugar is dissolved. Put desired fruit in blender. Add sugar mixture and blend well. Vanilla is added to banana syrup. Serve warm.
Mix the cream cheese with the pudding, then add Cool Whip. Spread on cooled cake. Spread pineapple over frosting. Add coconut and crushed nuts, if desired. I add the cherries for color. Cool and keep refrigerated. Eat and enjoy. Yum yum!
Cook potatoes 1 inch apart on the oven shelf in a circle. Pierce the skins to allow steam to escape. Remove potatoes from microwave when fork comes out with a little resistance. Wrap into foil to keep warm until ready to serve.
Spray large casserole dish with Pam. Line bottom of pan with graham crackers. Spread with pudding mixture. Top with graham crackers and frost with chocolate frosting. Refrigerate.
Saute onion and celery in margarine. Add rest of ingredients. Simmer 30 minutes to 1 hour. Very good; low-fat.
In large saucepan, combine sugar, butter and milk. Bring mixture to a rolling boil, stirring frequently. Remove from heat and add pudding mix and oatmeal. Mix thoroughly. Cool 15 minutes. Drop from teaspoon onto waxed paper lined tray. Makes 5 dozen.
Place egg white and salt in mixing bowl, beat until it stands up in peaks. Pour in a fine stream over the egg whites the corn syrup, beating constantly about 2 1/2 minutes, or until it holds its shape. Add vanilla. Spread on cake.
Lay roast in middle of 5 pieces of heavy-duty foil. Pour rest of ingredients on top of roast, bring foil up and around and seal completely. Bake 5 hours at 225°. When done, you will have a nice roast with gravy.
Beat egg slightly and add milk and margarine. Add remaining ingredients and stir only until moist. Spread mixture in a greased 8-inch square pan. Bake at 425° for 20 minutes or until done.
Stir lemon juice through crab meat and refrigerate for 30 minutes or more. Mix cream cheese with remaining ingredients and blend well. Gently fold in crab meat and serve with your favorite crackers.
Cut corn from cob, scraping cob to remove pulp. Combine corn and sugar. Chill 1 hour. Melt butter in a saucepan over medium heat. Add corn. Cook 1 minute. Stir in salt and pepper and cream. Serve warm.
Soak bread in water to soften. Cook and drain sausage. Add softened bread, minced garlic, cheese and pepper to sausage. Core out peppers and stuff with mix. Bake or fry peppers in oil.
Cream sugar and shortening. Add well beaten eggs and bananas and mix well; add lemon juice. Sift dry ingredients. Add to creamed mixture. Add nuts. Bake in well-greased loaf pan at 350° for 45 minutes.
Dissolve jello in boiling water. Melt the berries in the jello mixture. Add the pineapple, lemon juice and nuts. Put half the mixture in a 9 x 13-inch Pyrex dish and chill. Spread the sour cream over this, then add the remaining mixture and chill. Keeps in the refrigerator for days. Serve with crackers.
Cream sugar and butter. Beat eggs and add to first mixture. Stir in pineapple and juice. Fold in bread and a pinch of salt. Bake in a greased casserole at 350° for 45 minutes. Serve hot. This is excellent with a ham dinner.
Clean and stem mushrooms. Save stems and set cup aside. Finely chop stems. Crush crackers.
Mix all ingredients together. Cut bread lengthwise in half. Spread cheese mixture on bread. Place under broiler until brown and bubbly. Remove and slice.
Blend by hand until pasty. Pluck off pieces to shape 3/4-inch balls. Place in container. Chill overnight.
Bone the cooked chicken and place in a baking dish that will accommodate the chicken in a single layer.	Slice bananas lengthwise and place on the chicken. Sprinkle with seasonings. Whip the cream and mix with chili sauce and pour over chicken and bananas. Bake	at 425° for 20 minutes. Garnish with bacon bits and crushed peanuts.
Sift flour with baking powder and salt. Beat butter, sugar and egg until light. Add dry ingredients alternately with milk. Add lightly floured blueberries or same amount of Grape-Nuts. Bake about 30 minutes at 400°.
Combine pineapple juice and apricot nectar. Add ginger ale and add sherbet just before serving.
Mix all ingredients together. Just before serving, add 1 to 2 quarts lemon-lime soda or 7-Up. May also float sherbet in it.
Combine cake mix, peanut butter, eggs and milk; blend at low speed. Beat 2 minutes at medium speed. Turn into greased 13 x 9-inch pan. Bake at 350° for 35 to 40 minutes. Cool.
Slice squash and chop onion. Boil together until tender. Drain off water and mash. Add cracker crumbs and eggs and mix well. Add milk and cheese (save enough cheese to sprinkle on top). Add salt and pepper. Pour into buttered casserole dish and bake at 350° for 30 to 45 minutes.
Mix the first 3 ingredients together like pie dough, then take out 1 1/2 cups of crumbs. Put the last 3 ingredients on remaining crumb mix. Bake at 350° for 1 hour.
Combine graham cracker crumbs and butter in an ungreased 13 x 9 pan. Stir and press firmly into bottom of pan. Sprinkle with chocolate morsels and pecans. Remove lid from caramel topping. Microwave on High 1 to 1 1/2 minutes, stirring after 30 seconds. Drizzle over pecans. Bake at 350° for 15 minutes. Cool in pan on wire rack. Chill at least 30 minutes. Cut into bars. Makes about 2 dozen.
Combine Cool Whip, limeade, milk and lemon juice. Spoon into crusts. Chill until cold. May add green food coloring, if desired. Will keep in refrigerator for 1 week.
Boil the chicken and debone it. Save the broth and cook the spaghetti in it. Mix all the canned ingredients together (works best if you put it in a blender, not all at once). Mix chicken, spaghetti and soup mixture together in a crock-pot and heat it until it begins to boil.
Beat butter, sugar, egg yolks, salt and vanilla together until fluffy. Add flour and mix to moderately stiff dough. For each cookie, roll into balls, dip in egg white and roll in chopped nuts. Place about 2-inches apart on ungreased baking sheet. Using thumb, make a depression in center of each ball. Fill with jam. Bake	at 325° for 20 to 25 minutes. Cool thoroughly before serving.