HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sprinkle onion soup mix in bottom of greased casserole. Sprinkle rice evenly over soup mix. Lay chicken on rice. Dilute soup with water or broth and pour over chicken. Dot with butter and bake at 325° for 1 1/2 hours.
Place all ingredients in one pan (except cheese) and mix. Let cook on top of stove at moderate temperature, stirring for about 5 minutes. Grease casserole dish and place 3 unfolded tortillas in bottom of 9 x 12 inch dish. Pour half of the meat mixture over tortillas: sprinkle a layer of grated cheese. Repeat for a second time. Bake at 350° for 30 minutes.
Preheat oven to 450°. Combine all ingredients except noodles. Place in a 9-inch baking dish. Top with noodles. Bake at 450° for 15 minutes. Place on lettuce leaves. Serves 6 to 8.
In large bowl, cream together the first 4 ingredients. In a separate bowl, sift together dry ingredients. Gradually add dry ingredients to creamed mixture. Blend well. Add vanilla flavoring; blend. Drop teaspoons of cookie dough onto greased cookie sheet. Press dough with bottom of water glass dipped in sugar. Bake at 350° until lightly browned.
Mix first 5 ingredients with mayo or Ranch Style dressing. Place in refrigerator while making cornbread. When cornbread is done, crumble and mix with vegetables. Serve cold.
Let butter be at room temperature. Mix butter, sugar, egg, milk and vanilla well. Then mix flour, baking powder and salt together. Add little at a time to butter mixture until mixed well. Chill and slice in 1/4-inch slices. Bake at 350° until light brown.
Put all ingredients into blender. Mix well. Pour into 5 ounce paper cups and freeze.
Put pie filling and pineapple in ungreased 9 x 13-inch pan. Pour dry cake mix over and dot with butter. Cover with coconut and sprinkle nuts over. Bake for 45 minutes at 350° or when browned and pie filling bubbles up.
Brown and drain hamburger, sausage, onion and pepper. Mix in pizza sauce. Cook noodles. Layer noodles and meat mixture. Cover with cheese. Bake at 350° for 15 to 20 minutes.
Heat oil in frying pan. Dredge steak in flour seasoned with salt and pepper.	Brown meat on both sides. Add onion slices and pepper strips.	Pour tomato sauce over all. Reduce heat to simmer for	approximately 1 hour, or until meat is tender and vegetables are cooked. Makes 4 to 6 servings.
Heat the bouillon. Add the vegetables and meat. Bring to boil and simmer 5 minutes. Yields about 1 1/2 quarts. Makes approximately 45 calories per cup.
Combine ingredients in a soup pan; boil, then pour immediately over London broil. Cover and put in refrigerator for 8 hours or overnight. Broil London broil on grill about 10 minutes per side. Baste with remaining sauce; cut slice thin on the diagonal.
Marinate the leg of lamb in the other combined ingredients overnight. Skewer cubes of the lamb with squares of green peppers and onions. Also add a cherry tomato; grill until done.
Combine first 9 ingredients in bowl. Pour half of the batter into greased pan. In a small bowl, combine 1/2 cup sugar and cinnamon. Sprinkle half of this mixture over batter and top with remaining sugar and cinnamon mixture. Bake at 350° for 35 to 40 minutes.
Beat the eggs and sugar until pale and thick. Add the desired flavoring, flour and baking powder. Melt the margarine and let cool; stir into the batter. Add milk, a little at a time. Mix well to a smooth batter. Pour into a buttered cake pan that has been sprinkled with fine dry bread crumbs. Bake for about 45 minutes in a 350° oven.
Mix rice, soup and water together. Spread in greased 13 x 9-inch pan. Place chicken on top of mixture. Sprinkle onion soup mix on top. Cover with foil; bake at 350° for 1 1/2 hours. Don't peek.
Cook roast until tender. Add vegetables and cook 15 more minutes. Salt and pepper (to taste). Simmer 15 more minutes.
Cut Hillshire Farm sausage into 2 to 3-inch pieces. Split lengthwise and stuff each with Mozzarella cheese. Wrap each piece in a cooked lasagne noodle. Place in a baking dish and cover with spaghetti sauce. Bake at 350° for 30 minutes.
Combine first 8 ingredients, stirring well. Spoon mixture into lightly greased 2-quart casserole. Combine bread crumbs and margarine. Sprinkle over top of casserole. Cover and refrigerate overnight. Remove from refrigerator and let sit at room temperature one hour or a little less. Bake, uncovered, at 350° for 40 to 45 minutes or until bubbly. Yields 6 to 8 servings.
About 2 hours before serving, cut cabbage and onion each into 5 wedges. Cut carrots in 2 1/2-inch pieces. Peel and cut turnip into 1-inch wedges. Cut spinach into 1/4-inch wide strips. Remove skin and fat from chicken except wings. Cut breast in half. Heat oil in an 8-quart Dutch oven. Cook cabbage and onion until lightly browned. Add chicken, carrots, turnip, bouillon, peppercorns, cloves, bay leaf and 2 quarts water. Heat to boiling, reduce heat, cover and simmer for 40 minutes, stirring occasionally until chicken and vegetables are tender.
Mix eggs, sugar, milk, margarine and vanilla. Crumble bread in greased baking dish and put raisins all through. Add mixture and bake at 350° for 30 minutes.
Stir all ingredients together. Pour into prepared 9 x 13-inch pan. Bake at 350° for 30 to 45 minutes. Check for doneness with toothpick.
Bake cake; poke holes in it, using large fork. Combine pineapple and sugar; bring to a boil. Pour over hot cake; cool completely. Combine pudding, milk and cream cheese. Let set slightly; pour over cake. Cover with layer of sliced bananas. Top with Cool Whip, coconut, cherries and nuts.
Brown meat, then cook in taco seasoning. Mix Ro-Tel tomatoes with soup. Layer 6 tortillas torn in pieces on the bottom of pan. Pour 1/2 of Ro-Tel/soup mixture over tortillas. Pour 1/2 of beans. Pour 1/2 of meat. Repeat layers with remaining food. Top with grated cheese. Bake at 350° for 30 minutes.
Mix pudding with juice drained from pineapple. Add pineapple, nuts and marshmallows. Fold in partially thawed Cool Whip. Chill at least 4 hours.
Preheat oven to 350°. In a large bowl, mix sugar, eggs, oil and vanilla. Mix well. Combine flour, baking powder, baking soda and cinnamon. Stir in flour mixture into sugar mixture. Mix well. Add zucchini. Pour into 3 small loaf pans. Bake in 350° oven for 55 to 60 minutes.
In large mixing bowl add 6 eggs, 2 teaspoons vanilla, 2 teaspoons lemon flavor, 1 (8 ounce) container sour cream and 2 melted sticks butter; mix well. Gradually add 2 cups sugar, 2 cups flour, 2 teaspoons baking powder and dash of salt. Mix until creamy; start on low speed, then increase to high speed. Pour batter into Bundt pan. Bake at 325° until done.
In a large bowl, mix mayonnaise, sugar, vinegar, dill weed and salt. Pour over cucumbers and onions.
Place chicken in lightly greased 9 x 13 pan. Top with broccoli.
Cream butter, Crisco and sugar well. Add eggs, one at a time. Beat well after each addition. Add flour which has been sifted with cocoa, salt and baking powder alternately with milk. Add vanilla. Bake for 1 hour and 20 minutes at 325°. (Works well in a Bundt or tube pan.) (Suitable for freezing.)
Heat the butter and oil in saucepan. Lightly saute onion and garlic. Add the chiles, tomatoes, tomato sauce, chicken stock, chili powder, oregano, cumin and salt in saucepan. Bring to a boil, stirring to break up the tomatoes. Add the kidney beans, green beans and corn. Reduce heat and simmer for 20 minutes. Just before serving, add shredded cheese to soup bowls.
Heat oven to 350°. Brown ground beef; drain. Stir in salsa, corn, Miracle Whip and chili powder. Layer 1/2 each of the meat mixture, chips and cheese in a 2-quart casserole dish. Repeat layers. Bake 20 minutes or until thoroughly heated. Top with shredded lettuce and chopped tomato; if desired. Makes 6 servings.
Cream the shortening and sugar. Add vanilla and well beaten eggs. Sift together the cocoa, flour, baking powder and salt. Add to creamed mixture alternately with milk, blending well after each addition. Stir in nuts and chill dough at least 3 hours. Shape chilled dough into small balls. Roll each in powdered sugar. Place on cookie sheets 2 inches apart. Bake at 350° for 10 to 12 minutes.
Wrap roast in foil, adding onion soup mix, mushroom soup, bay leaf and seasonings. Bake at 400° for about at least 1 hour, according to your choice of rare, medium rare or well done.
Cut squash and bell pepper and cook until tender; drain, then add margarine, soup, sour cream, carrot, onion and bag of dressing. Bake at 325° for 30 minutes.
In skillet, in 1 tablespoon hot margarine, cook chicken 10 minutes or until browned. Remove. In an additional 1 tablespoon hot margarine, cook broccoli, carrot and mushrooms until tender and liquid is evaporated; stir often. Add soup, milk and pepper. Heat to boiling. Return chicken to skillet. Cover; cook over low heat 5 minutes or until chicken is no longer pink; stir often.
In large bowl at low speed, beat sugar, margarine and eggs until just blended. Increase speed to high; beat 5 minutes. Reduce speed to low and add bananas and water. Beat until well mixed. Add flour, baking soda and salt; beat until blended. Fold in nuts. Spoon into greased and floured 9 x 5-inch loaf pan. Bake in preheated oven at 350° for 50 to 55 minutes. Cool in pan 10 minutes, remove from pan and cool completely on rack.
Heat oven to 350°. Grease jelly roll pan, 15 1/2 x 10 1/2 x 1-inches. Beat eggs, sugar, oil and pumpkin in large bowl. Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and cloves. Stir in cranberries. Spread in pan. Bake 25 to 30 minutes or until light brown. Cool completely.
Melt butter. Add marshmallows and peanut butter until soft. Add Cheerios and M&M's chips. Press into a 13 x 9 x 2-inch buttered pan.
Cook ground beef and onions; drain. Stir in taco seasoning mix and tomato sauce; simmer 5 minutes. Place 3 cups chips in 2-quart baking dish. Top with 1/2 of the grated cheese, meat mixture then remaining cheese. Top with 2 cups chips. Bake at 350° for 15 minutes. Garnish with sour cream and chopped tomatoes if desired.
Place broccoli on bottom of greased baking dish, then chicken. Mix all liquid ingredients and pour over. Top with cheese and	potato	chips or bread crumbs.	Bake at 350° until bubbly. Serves 6.
Bake cake as directed on package, adding drained oranges, margarine and eggs. Bake in 3 pans.
Combine all ingredients and bake in unbaked pie shell for 30 minutes at 350°.
Separate crescent rolls. Unroll and place 1 tablespoon of chicken and 1/2 slice of cheese on each roll. Roll up. Mix soup and milk. Pour over rolls in a baking dish. Bake at 350° for 30 to 35 minutes or until rolls are brown.
Bake cake in sheet pan and let cool. Mix pudding as directed on box and add an extra cup of milk to the pudding. Mix sour cream in with the pudding. Mix strawberry Jell-O in with the strawberries.
Spray generously 4 cookie sheets (with sides) with Pam. Pour equally on the sheets and bake. Let cool 5 minutes, then turn them out on a tea towel that is generously sprinkled with 10x sugar. Roll and allow to cool completely in tea towel. Unroll and spread filling; reroll. Will cut neater if frozen first.
Leave root and 1 inch of stem on beets; scrub with a brush. Place beets in a saucepan; add water to cover. Bring to a boil; cover and cook 35 to 40 minutes or until tender. Drain. Trim off beet stems and roots, and rub off skins; cut beets into 1/4 inch slices. Combine sugar, cornstarch and salt in a saucepan. Blend in vinegar and jelly. Cook over medium heat, stirring constantly, until thickened and smooth. Add beets and butter; heat well, stirring occasionally. Garnish with orange rind.
Put drained tuna in a small mixing bowl with mayonnaise and onion salt. Mix remaining ingredients except lettuce with tuna. Place lettuce leaves on 2 salad plates. Spoon salad onto the center of each leaf. This is great for kids to make.
In a large pot, brown meat well. Stir in remaining ingredients and simmer, covered, for 30 to 40 minutes. Stir occasionally. Serve over rice. Makes about 8 servings.
Dip tortillas, one at a time, into water for 2 seconds. Cut each tortilla into 8 wedges. Place wedges in a single layer on an ungreased baking sheet. Sprinkle with salt if desired. Bake at 350 degrees for 15 minutes or until chips are crisp and lightly browned. Cool on wire racks. Makes 32 chips.
Place all the ingredients, except the cider, in a saucepan. Bring to a boil; boil for 5 minutes. Add the cider; heat just to boiling. Serve in mugs. Yields 1 1/4 quarts.
In a large saucepan, cook and stir sugar and water over medium heat until sugar is dissolved. Stir in lemon strips. Bring to a boil. Reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat. Cool slightly. Stir in lemon juice. Cover and refrigerate until chilled. Discard lemon strips. Pour mixture into a pitcher. Gradually stir in club soda. Yield: 10 cups.
Brown onion in oil. Add ground beef and spiced sausage. Brown well and drain grease. Add garlic powder, oregano and Worcestershire sauce. Mix well and pour in large rectangular cake pan or cookie sheet. Drop Velveeta cheese over meat mixture and put in oven on warm to melt cheese. Mix cheese through meat mixture. Spoon mixture on party rye or Italian bread. Place on cookie sheet and bake at 350° for 20 minutes.
Wash potatoes well. Cut into 1/2-inch pieces. Wash in water and drain well. In iron skillet, spray with Pam. Let skillet get hot and put in the Crisco; let melt. Slowly put in the potato pieces. Sprinkle well with Mrs. Dash, Nature's Seasons and garlic powder. Turn heat down, stirring and turning often, until browned.
Sift together, flour, salt and baking powder. Beat 3 egg whites until soft mounds form. Add confectioners sugar gradually, beating until stiff straight peaks form. Cream butter; gradually add sugar. Add 3 egg yolks, one at a time, beating well. Add the dry ingredients alternately with lemon juice to creamed mixture. Stir in grated lemon rind and chopped pecans.
Cook beans, broccoli and cauliflower for 3 minutes; drain and separate. Layer drained vegetables in a buttered casserole dish. Place whole onions around the edge. Sprinkle on cheese. Pour soup over all. Bake for 30 minutes at 350°. Remove; sprinkle on herb dressing. Bake 15 minutes longer.
In a saucepan, cook broccoli according to package directions; drain. Add rice and soup. Cook until heated through.
Mix all of the ingredients together, except the fruit, in a medium mixing bowl. Carefully add fruit and stir by hand until well blended. Pour into muffin tin lined with cupcake papers or grease each cup. Bake at 400° for 20 to 25 minutes.
Layer in bowl peeled and sliced tomatoes and very thin sliced onion. Sprinkle with salt and pepper, dry basil, 1/2 teaspoon sugar, 1 teaspoon vinegar and 1 teaspoon salad oil. Add another layer of tomatoes and onion. Repeat the seasoning, etc.
Melt butter. Add all ingredients and stir. Pour into pie shell. Bake at 350° for 30 minutes.
Pour sauce into 13 x 9-inch baking dish. Carefully stir in 4 tablespoons of the Parmesan cheese. Add chicken; turn breasts over to coat both sides with sauce. Cover with foil. Bake at 375° for 30 minutes. Uncover. Top with Mozzarella cheese and remaining 2 tablespoons Parmesan cheese; continue baking 5 minutes or until chicken is cooked through and cheese is melted. Serve over hot cooked pasta, if desired. Makes 6 servings.
Combine ingredients and let stand out all day. Refrigerate that night. After 3 days, take out and feed again.
Prepare Jell-O according to instructions using the juice from the pineapple as part of the liquid. Refrigerate until set. Beat the Jell-O with a mixer. Fold in the cottage cheese and pineapple chunks until well mixed. Whip the cream. Season with sugar and vanilla to taste. Add the raspberries and last fold in the whipped cream. Stir in bananas if desired. Chill and serve.
Put pork chops in baking dish. Mix ketchup and water; pour over pork chops. Add 1 teaspoon brown sugar onto each chop. Salt and pepper to taste. Put 1 slice lemon on each chop. Cover and bake in slow oven (275° to 300°) for 2 hours. Add more ketchup and water mixture if it gets too dry. Baste. Uncover the last 1/2 hour. Best served with noodles.
Roll out bread dough on floured pastry sheet to form 14 inch circle. Lay Provolone cheese on dough, then add pepperoni, Mozzarella cheese, broccoli, Colby cheese and top with Parmesan cheese. Bring sides and ends of dough up to the top and pinch to seal. Bake 25 minutes at 350°. Let stand 10 minutes before serving.
Cut off separable fat from meat and discard. Cut lean meat into 1/2 x 3-inch strips. Brown meat in oil. Add ginger, garlic powder, salt and broth. Bring to a boil. Lower heat, cover pan and cook for 1 hour or until tender.
Drain pineapple; reserve liquid. Cut chunks in half. Blend mayonnaise, mustard, seasoning and pineapple juice. Stir in pineapple and remaining ingredients. Serve cold as a salad or bake in casserole dish at 350° for 30 minutes. Sprinkle with paprika or almonds. Makes 6 servings.
Combine first 7 ingredients in a nonaluminum saucepan. Bring to a boil. Reduce heat to medium and simmer, uncovered, 20 to 25 minutes or until liquid has evaporated, stirring frequently. Remove from heat. Cool 5 minutes. Stir in salt and dill weed. Let cool to room temperature. Cover and chill thoroughly. Serve with grilled beef or pork. Yields 2 cups (10 calories and 9% fat per tablespoon).
Brown ground beef. Drain. Add salsa, cumin powder and sage. Simmer for 10 minutes. Layer chips on plate (individual plates). Top with ground beef mixture and cheese. Microwave 30 to 45 seconds to melt cheese. Add salsa and sour cream.
Add 2 1/2 quarts water (10 cups). Stir in all ingredients. Place 5 to 10 pound beef roast in oven at 350° for 1 hour. Reduce heat to 300° for 3 hours, without lid. Cook day before. Refrigerate. Next day drain off spices and slice. Put drained gravy over sliced beef and reheat when needed.
Cream sugar, oil and vanilla. Add eggs 1 at a time, mixing well after each. Add flour then milk, mix well.
Cook potatoes, onion, celery and carrots in 1 cup water and salt until tender. Don't drain. Mash slightly. Stir in milk. In small bowl, mix melted margarine, flour, parsley and pepper. Stir into potato mixture. Cook and stir until bubbly. Remove from heat and stir in cheese. Stir until cheese is almost melted. Makes 5 to 6 servings.
Mix all ingredients thoroughly. Shape into two loaves. Place in ungreased pan; bake at 350° for 45 minutes. If desired, top one loaf with catsup, chili sauce or strips of cheese. Return to oven for 2 to 3 minutes. Serve this loaf immediately. Cool remaining loaf. Wrap in foil; label and freeze. To serve frozen loaf, place foil-wrapped frozen loaf on oven rack. Heat at 350° for 50 to 60 minutes.
Brown sausage. Spray casserole with vegetable spray. Put bread on bottom of baking dish. Add sausage. Beat eggs and milk together and pour over sausage. Sprinkle with cheese. Spread cream of mushroom soup over top. Cover with foil. Bake for 40 minutes at 350°.
Mix sugar and water. Cook to soft ball stage. Add Marshmallow Creme, vanilla and pecans. Blend well. Place in butter dish or drop by teaspoon on waxed paper to cool.
Mix the first five ingredients in a bowl and add egg, milk, cottage cheese and cooking oil. Pour 1/2 of the batter into a well-greased pan. Add grated cheese and green chilies. Add remaining batter. Cook at 400° for 30 to 45 minutes. Good with chili.
Wash and cut the ends off the zucchini. Grate the zucchini in a large bowl. Then sprinkle the salt onto the zucchini. Let it sit for 30 minutes. When the time is up, squeeze the zucchini and the salt together. Mix the yeast and tepid water in a different bowl and add flour. Mix in the zucchini mixture and let the batter rise in a warm place. After dough has risen, fold in the chopped nuts and pour the egg yolk on top of the dough. Bake in 425° oven for 40 or 45 minutes.
Pour tomatoes into a glass dish and cut them into pieces. Add tomatoes, paste and water and stir together. Chop green onions, chilies and jalapenos (I try to buy the pre-chopped). Mix into tomatoes. Add Tabasco and cayenne to taste. Must be stored in glass. Store in refrigerator.
Saute beef and onions. Drain off fat. Add puree, basil, parsley, oregano, salt, pepper and mushrooms. Thaw spinach and squeeze out water. Combine spinach and cottage cheese. In a 9-inch square or 7 x 11-inch dish, arrange in layers: spinach mixture, meat mixture and cheese. Repeat, ending with cheese. Bake at 375° for 15 to 20 minutes or until hot and bubbly. Serves 6.
Combine eggs, flour and sugar. Beat well. Add milk, corn and salt. Melt butter in baking dish and add corn mixture. Bake 45 to 60 minutes at 400°. Serves 10.
Brown chicken lightly in half the butter in skillet and season with salt and pepper. Place in single layer in greased 9 x 12-inch baking dish. Splash with 1/4 cup chicken broth. Cover tightly and bake in preheated 350° oven for 20 minutes.
Mix all ingredients thoroughly. Shape into balls, then bake at 400° for about 20 to 25 minutes.
Mix well all ingredients; shape into 2 rolls and wrap in foil. Refrigerate 24 hours. Unwrap and bake at 300° for 1 hour on broil pan. Re-wrap and refrigerate or freeze.
Mix strawberries with sugar, cornstarch and water. Cook until thick, stirring. Add Jell-O and mix well. Put strawberries in baked pie shell. Pour mixture over berries and cover with whipped cream.
Drain cleaned shrimp and butterfly. Place bread crumbs in bowl and pat large shrimp on each side with crumbs. Place on piece of foil and let rest for 15 minutes. Whisk eggs, salt and pepper; set aside. Heat oil in skillet and dip breaded shrimp in eggs and then oil. When lightly brown, turn and cook until lightly brown, about 1 1/2 minutes on each side. Remove from skillet and drain on paper towels. Serve on platter with lemon wedges. Makes 3 to 4 servings.
Preheat oven to 375°. Beat eggs and sugar with an electric mixer on low speed until fluffy. Add buttermilk and melted butter. Mix well on low speed; stir in vanilla. Pour mixture into pie shell. Bake on lower rack in oven for 45 minutes at 375°. Cool before slicing.
In a bowl, combine butter and spaghetti. Add Parmesan cheese and eggs. Press mixture into a crust in a 10-inch pie plate; spread with cottage cheese. In a skillet, brown ground veal, onion and green pepper. Remove veal; wipe skillet and return veal to pan. Cook until veal is done and vegetables are tender. Stir in tomatoes, tomato paste, oregano and basil; heat through. Pour into pie. Bake uncovered at 350° for 20 minutes. Sprinkle Mozzarella cheese over top. Bake 5 minutes more.
Dissolve gelatin in water. Combine Coke, drained pineapple juice, drained cherry juice and enough water to make 4 cups. Add to gelatin. Stir in nuts, drained cherries and drained pineapple. Chill until set.
In a large skillet, brown bacon pieces until crisp. Remove from skillet; drain well. Brown sausage and ground chuck with onions over medium heat; drain and add to crock-pot. Add bacon and remaining ingredients; stir well. Cover and cook on low setting for 8 to 14 hours. Taste for seasoning. Makes 6 to 8 servings (about 3 1/2 quarts).
Place chicken in a 9-inch baking pan. Mix other ingredients together; pour over chicken. Cook in 350° oven for 1 hour or until tender and done.
Mix spaghetti sauce and tomatoes together. In 9 x 10-inch pan put raw noodles on bottom. Sprinkle vegetables and some cottage cheese. Cover with thin layer of sauce. Repeat layers until gone. Pour rest of sauce over noodles to cover. Shake the pan, then cover with the Alpine Lace Mozzarella. Bake at 425° for 45 minutes. "Enjoy."
Heat oven to 350°. Grease a 2-quart baking dish. In a large skillet, melt butter over medium heat. Add broccoli and onion and saute until onion is translucent (about 5 minutes). Remove from heat. Beat eggs in a large bowl. Beat in cream and cheese. Stir in broccoli, onion, salt and pepper. Pour mixture into greased baking dish and set dish in a larger pan filled with approximately 1 inch of hot water. Bake 45 minutes or until wooden pick inserted in center comes out clean. Let stand about 20 minutes before serving. Yields 6 to 8 servings.