HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a 9 x 13-inch pan, layer bread, cheese and chicken. End with bread. Sprinkle with onion flakes. In a bowl, beat eggs, milk, Worcestershire sauce and salt. Pour over top of layers and sprinkle with cheese. Refrigerate overnight. Take out 1 hour before baking. Bake at 350° for 45 minutes to 1 hour. Cover with soup or serve soup on the side.
Dissolve jello in boiling water. Add strawberries, stirring until thawed. Add pineapple and bananas. Pour into a 9 x 13-inch pan. Chill in refrigerator until firm. Serve on lettuce ruffle.
Mix all ingredients in crock-pot. Cover and cook on low heat for 8 to 12 hours or on high for 2 to 3 hours.
Put peppers in 7 x 11-inch baking pan. Cover with grated cheese. Beat eggs; add flour, milk and salt. Pour over cheese. Bake 45 to 50 minutes at 350° until custard sets.
In a large bowl, beat together sugar and eggs. Add dry ingredients and mix. Add oil and vanilla and mix thoroughly. Fold in apples. Add nuts, if using. Bake in 9 x 13-inch pan in a 350° oven for 40 minutes.
Mix all ingredients, except the powdered sugar and lemon juice. Put in a greased and floured 9 x 12-inch pan. Bake at 350° for 35 to 40 minutes. Cool cake for 20 minutes, then prick the top all over with a fork. Thoroughly mix the lemon juice and powdered sugar, then spoon all over the top of the cake.
Beat eggs until frosty. Add sugar; stir in butter and then add all the other ingredients. Preheat oven at 350°. Bake pie for 45 minutes.
Mix flour, sugar and soda. Add eggs and fruit (juice and all). Bake in 13 x 9-inch pan at 300° about 1 hour or until done.
Boil eggplant until soft. Saute onion, shrimp and celery in butter. Combine with eggplant. Pour into casserole and sprinkle with bread crumbs. Bake for 30 minutes at 350°.
Rub top of bowl with butter. Place butter in bowl. Pour sugar on butter. Add salt and water. Cook for 7 to 8 minutes. Don't stir. Do not overcook. Done when it gets a light brown toffee color. Pour over almonds that have been spread on small buttered cookie sheet. Cool. Melt chocolate bar in microwave. Spread on candy. Sprinkle crushed almonds on top of chocolate. Cool.
Combine all ingredients. Simmer over low heat for about 30 minutes. Serve over eggplant parmesan.
Brown onion in butter. Cut up potatoes in large pot. Add tomatoes, sweet peas, green peppers and onion. Salt to taste. Cook until potatoes are done over medium heat. Great diet soup! Low in fat.
On waxed paper, combine flour and pepper. Coat chicken lightly with flour mixture. In skillet in hot oil cook chicken 10 minutes or until brown. Remove and set aside. Spoon off fat. In skillet combine soup and water, heat to boiling. Return chicken to skillet, cover and cook over low heat 20 minutes or until chicken is no longer pink, stirring often. Serve over noodles or rice.
In a large bowl, combine gelatines and boiling water; pour into shallow baking pan (13 x 9-inch). Chill until firm. Cut into squares to serve. Makes about 100 (1-inch) squares.
Grate potatoes and drain well. Blend in remaining ingredients. Drop from a spoon into hot oil and brown on both sides.
Combine oatmeal, flour and brown sugar; mix thoroughly. Cut in the butter until mixture is crumbly. Divide into 2 parts. Place one-half firmly in the bottom of a greased 12 x 9-inch baking pan.
Cook chicken 1 1/2 hours in water. Save broth. Take chicken off bone and put back in broth. Place in bowl and put into refrigerator overnight. Skim off fat. Put in large pan and add the rest of the ingredients. Cook about 1 to 2 hours. Remove bay leaf before serving.
Spread each half of bread liberally with butter or margarine. Sprinkle with Garlic Bread Sprinkle. Place in 350° oven set to bake; do not use pan or foil. Place directly on rack. Bake 10 minutes until butter is melted and bread is thoroughly hot. Change setting to broil and watch closely as bread browns. It is easy to burn. Slice and serve hot.
Bake in oven for about 3 hours. Cover top with small chips of bacon if preferred. Bake at 250° to 300°.
Cook bacon until crisp, then crumble. Wash and cut broccoli into bite size pieces. Combine in a bowl the broccoli, bacon, raisins and chopped onion. In another bowl, mix well the mayonnaise, sugar and vinegar. Pour dressing over salad; toss and refrigerate. A very appealing salad that can be made 3 to 4 hours ahead of time.
In a 9 x 12-inch pan, spread mixture of beans, taco seasoning and taco sauce. Start layering remaining ingredients in the order listed. Chill and serve with corn chips or tortilla chips.
Boil diced potatoes until barely done; drain while warm. Season immediately; layer potatoes, soup mixed with milk, bell pepper and cubed cheese. Bake uncovered 45 minutes at 325°.
Brown hamburger and onion, no need to drain if you use extra lean meat. Add remaining ingredients and cook slowly for 1 to 2 hours.
Have sausage at room temperature. Knead flour and sausage together. Add cheese and mix together. Make into balls the size of walnuts. Place on cookie sheet. Bake at 350° for 15 minutes or until brown. Serve hot. Can be frozen and baked later.
Mix in very large baking pan. Bake at 250° for 2 hours, stirring every 15 minutes. (This recipe makes a lot of Scramble!)
Mix together and make into loaf. Bake at 350° for 1 hour or until done.
Preheat oven to 350°. Grease and flour cookie sheet pan. Mix cake mix per directions. Bake 15 minutes only.
Mix all ingredients together and fold into a round cake pan (also works well in a bread pan). Freeze. When ready to serve, let stand for a few minutes and cut into slices.
In a saucepan, melt the butter, add chopped onion and saute for 5 minutes, stirring occasionally, until onion is done. Add the corn and cook for 5 minutes. Add the jalapenos and stir into the corn mixture. Stir in the cream cheese. Cook over low heat until the cream cheese has melted and the corn kernels are coated in the mixture. Season with salt and pepper to taste.
Brown ground beef in skillet; drain. Add can enchilada sauce and can of jalapeno relish. Bring to a boil; lower heat and simmer until thick. Serve in bowls, using chips to dip into to eat.
Split muffins and toast until lightly browned. Top each muffin half with a tomato slice. Combine beef, catsup, onion salt, oregano and basil. Spread mixture over tomato. Broil 3 inches from heat for 3 minutes. Top with cheese strips; broil 1 more minute. Yield: 6 servings.
Cook onion in 2 Tbsp. of the butter, till tender. Stir in flour, salt, and milk. Cook and stir until mixture thickens and bubbles. Drain beans, stir into sauce with sour cream and cheese. Pour into baking dish. Melt remaining butter and mix with crumbs. Sprinkle over beans. Bake uncovered at 400° for 20-25 minutes.
Cook the macaroni and cheese as per the instructions on its box and set aside. Cook the ground beef in a skillet (seasoning is optional). Mix the cooked ground beef, the jar of Prego sauce and water with the macaroni and cheese. Let simmer on low for 20 minutes.
Form a thick coating of cream cheese around the pickle, covering the ends. Wrap a slice of ham around each pickle and slice into rounds.
Prepare all seafood; cook until tender, adding oysters afterwards. Cut up vegetables; cook the celery, onion and pepper until tender and add to seafood with the mashed potatoes, red pepper, salt and Worcestershire to taste. Add 1 or 2 eggs with sufficient cracker crumbs to make right consistency to fill ramekins or shells which have been greased with a little butter. After filling, sprinkle with cracker crumbs and dot with butter. Bake for about 10 minutes in a hot oven. Serve with lemon as a garnish. Serves 8.
Mix first 3 ingredients. Pour into pie crusts. Refrigerate until set, about 6 to 8 hours.
Combine all ingredients, except crust and egg whites, in heavy saucepan and cook over low heat, stirring constantly (spoon with holes works best). Cook until thick. Pour into baked pie shell. Use saved egg whites to make meringue topping, if desired.
Mix first 4 ingredients, put mixture into pie shell. Bake 30 minutes at 350°, cool down and refrigerate.
Layer in baking dish: eggplant, sauce and cheese. Take milk and flour, make into a white sauce and pour on top. End with cheese on top. Bake at 350° for 30 minutes or until hot.
Mix together with hands; roll into small balls. Place onto ungreased cookie sheet. Bake at 225° to 300° until done and brown, about 15 minutes. Keep turning.
Boil and drain spinach well; put through blender. Make flour into mound on table and scoop out a well. Place strained, blended spinach, eggs and salt into well of flour. Work into flour. Knead thoroughly. If necessary, add more flour. Divide kneaded dough into 2 parts and roll out very thin. Stretch dough on clean dry towels. Let dry 1 hour. Fold each sheet and cut across dough into lasagne noodles. Can use regular filling on noodles, boiled very slightly.
Prepare pudding mix as directed on the package using 1 1/2 cups milk. Fold in the Cool Whip if desired. Makes 2 2/3 cups or 5 servings.
Brown meat and green pepper. Drain excess fat. Add other ingredients. Simmer 1 hour or more in crock-pot. Serve with king size corn chips.
Mix above ingredients. Put in a 13 x 9 x 2 baking dish.
Drain vegetables. Reserve liquid. Combine flour and soup mix in large skillet. Add water to reserved liquid to measure 3 cups. Stir into mixture in skillet. Heat to boiling. Stir constantly. Boil and stir 1 minute. Add vegetables and beef. Cover. Cook over low heat about 10 minutes. Yields 4 servings, about 1 1/2 cups each.
Bake cake as instructed on box in a sheet pan. Cook as directed. Mix sour cream and sugar together. When cake comes from oven, punch small holes and put mixture on the cake. Sprinkle fresh coconut or 2 packages of frozen coconut. (I use frozen coconut.) While hot, wrap cake with Reynolds Wrap and put back in oven overnight (oven to be turned off). Put cake in refrigerator next morning.
Scald milk and pour over butter, sugar and salt. Cool to lukewarm. Sprinkle yeast on warm water; stir to dissolve. Add egg, yeast	and 2	cups flour to milk mixture. Beat with mixer at	low speed until smooth, about 1 minute. Beat at medium speed until thick, about 2 minutes. Add enough remaining flour and mix with spoon until dough leaves sides of bowl. Turn onto lightly floured board and knead gently. Put into greased bowl and invert to grease top of dough. Cover with clean towel and let rise in warm place until doubled, about 1 hour. Turn dough onto board; divide in half; cover and let rest 10 minutes. Roll each half to make a 12-inch circle; cut each circle in 12 wedges. Roll up each wedge from wide end and put pointed end down on greased baking sheets (you'll need 2). Curve ends slightly to make crescents. Cover with towel. Let rise until doubled, about 30 minutes. Bake in hot 400° oven for 15 minutes. Makes 24 crescents.
Twenty minutes before serving, in a 12-inch skillet over medium high heat, in hot salad oil, cook pork until well browned, turning once. Sprinkle with salt and pepper. With tongs, place cutlets in buns. Keep warm. Reduce heat to medium. Into drippings in skillet, stir ketchup, molasses and lemon juice. Heat to boiling, stirring constantly. Spoon some sauce over meat in each bun. Makes 6 servings.
Bring water, oleo and cocoa to a boil, stirring to prevent lumps. Cool slightly, then pour over flour, sugar, salt and soda that have been sifted together. Combine eggs, sour cream and vanilla. Add to chocolate mixture and mix well. Bake in an 11 x 17-inch jelly roll pan at 350° for 20 minutes.
Roast for 1 hour at 350°. Cool and fill in freezer containers.
Mix all ingredients and pour into well-greased pan. Bake at 350° for 35 minutes. Use 8 x 12-inch pan for baking.
Cook sausage until done, stirring to crumble. Drain well on paper towels. Combine sausage and remaining ingredients, mixing well. Pour into a well-greased 9 x 13 x 2-inch pan. Refrigerate, covered, overnight. Bake at 350° for 1 hour.
Combine oil and dressing mix. Add spices. Pour over crackers. Stir to coat. Place in warm oven for 15 to 20 minutes on cookie sheet or microwave on low for 5 minutes.
Melt chocolate and butter together over low heat (or in microwave); stir until smooth. Beat cream cheese in bowl with mixer until fluffy. Blend in chocolate mixture. Add powdered sugar, vanilla and salt; beat until smooth. Stir in nuts. Spread into 8-inch square pan, lined with foil. Chill until firm, then cut into squares.
Cook bacon in a large skillet until crisp. Remove bacon, reserving 2 tablespoons drippings in skillet. Crumble bacon and set aside. Saute onion and green pepper in drippings until crisp-tender. Drain tomatoes, reserving liquid. Add enough water to liquid to make mixture equal 1 3/4 cups. Chop tomatoes. Add tomatoes, tomato liquid, tomato sauce and next 3 ingredients to onion mixture. Bring to a boil, stirring constantly. Spoon mixture into a lightly greased 2-quart baking dish. Cover and bake at 350° for 35 to 40 minutes or until rice is tender. Stir rice; sprinkle with cheese and bake an additional 5 minutes. Sprinkle with bacon. Serves 6.
Preheat oven to 400°. Butter an 8-inch square pan very well. Combine dry ingredients in a large bowl and mix well. Beat egg and milk together; add corn and mix well. Saute onion, chiles and pimiento in butter in skillet until onion is tender. Add milk mixture, onion mixture and cheese to dry ingredients. Stir just until mixed. Pour into prepared pan. Bake 35 to 45 minutes or until toothpick inserted in center comes out clean.
Stir 2 cups boiling water into 2 bowls until Jell-O is completely dissolved. Stir 1 cup cold water into each bowl. Pour into separate 13 x 9-inch pans. Refrigerate 3 hours. Cut into 1/2-inch cubes. Layer red and blue Jell-O, Cool Whip, blueberries, cake cubes and strawberries in 3-quart clear bowl. Chill 1 hour and serve.
Wrap diced apples in a crescent roll, 1 at a time. Grease dish (9 x 13 casserole). Put layer of rolls in casserole dish. Pour sauce over rolls. Bake 30 minutes at 350°; if not brown, bake a little longer. Dip sauce over rolls all during baking time.
Sift first 3 ingredients together and add buttermilk to make soft dough. Turn out onto lightly floured bread board. Knead lightly. Roll or pat out dough to thickness of 1/4 in. Cut into squares of 2 -3 in and slit center of each square. Drop into hot oil: brown on both sides. Serve hot with honey or taco fixings.
Use a rolling pin to flatten slices of bread. Spread each with cheese; sprinkle with sesame seed. Roll each slice jelly roll fashion; brush with melted butter. Cover with waxed paper or plastic wrap; chill several hours. Cut rolls in half crosswise and place on baking sheet, seam side down. Bake at 425° for about 10 minutes or until lightly browned. Yield: 32 small sandwiches.
Preheat oven to 350°. Mix together, then bake 28 minutes.
Drain pineapple, reserving liquid. Add cold water to liquid to measure 1 cup. Stir boiling water into gelatin in large bowl 2 minutes or until completely dissolved. Stir in measured liquid. Refrigerate 1 1/4 hours or until slightly thickened (consistency of unbeaten egg whites).
In a bowl, beat the eggs well. Add the cottage cheese, grated cheese, parsley, salt and pepper. Mix well. Gently toss the macaroni into the mixture. Generously grease an 8 x 12-inch baking dish. Add the macaroni mixture. Bake in a preheated 325° oven for 1 hour. Makes 4 to 6 servings.
Brown hominy and onion in fat, add other ingredients and simmer about 30 minutes, until hominy is tender and gravy heavy.
Cook chicken, debone and save broth. Crumble cornbread and bread. Add onion. Mix with soup, broth and milk if needed. Add eggs; mix well. Dot dressing with margarine. Bake at 425° until golden brown. You can use broiler pan or 2 smaller pans and freeze one for later use.
Preheat oven to 375°. Pour melted butter over stuffing mix; set aside. Combine all other ingredients in a large bowl. Stir in half of the stuffing mix; toss to mix. Spread vegetable mixture into a 9 x 13-inch baking pan. Sprinkle the remaining half of the stuffing mixture on top. Bake for 35 to 40 minutes.
Wash and soak snitz overnight. Add water to ham and cook 3 to 4 hours, until almost done. Add snitz and boil about an hour. Add brown sugar.
Sift together the flour, baking powder, soda, salt and cinnamon in mixing bowl. Add sugar, oil and eggs. Beat at medium speed 1 minute. Stir in carrots, nuts, pineapple and coconut. Bake in three greased 9-inch pans at 350° for 40 minutes. Cool in pans 10 minutes. Cool on racks. Fill layers, top and sides with Cream Cheese Frosting.
Melt margarine in an 8 x 8-inch baking dish. Stir in rice, onion flakes, salt, water and soup. Place chicken breasts over top of mixture. Sprinkle with pepper. Bake, uncovered, at 350° for 1 1/4 hours.
Preheat oven to 300°. Heavily grease and flour a 10-inch tube pan or Bundt pan. In a large bowl, with electric mixer at medium speed, beat butter until smooth. At low speed, add sugar and honey; mix well. Mix flour, salt, baking powder, baking soda and all of the spices together in a separate bowl. Add eggs to mixture, one at a time. Add dry ingredients to batter alternately with buttermilk. Gently fold in fruit and nuts into batter. Pour batter in pan. Bake for 1 1/2 hours or until toothpick test comes out clean. Cool in pan for 30 minutes.
Blend cream cheese, margarine, celery salt and Worcestershire sauce. Add radishes and green onions last. Chill several hours to blend flavors.
Beat cream cheese and sugar in large bowl with electric mixer on high until well blended. Gently stir in Cool Whip, spoon into crust. Refrigerate 3 hours or until set. Top with strawberries just prior to serving. Makes 8 servings.
Spread cream cheese in quiche or pie pan. Brown hamburger and add Ragu. Layer over cream cheese. Pour grated mozzarella cheese over top. Bake 350 for 30 minutes. Serve with bread sticks.
Cream margarine, sugar and vanilla until fluffy. Add eggs, one at a time, beating well after each. Sift dry ingredients. Combine jam and sour cream and add to egg mixture, alternating with dry ingredients until well mixed. Stir in nuts.
Sift together salt, soda and flour. Cream shortening and sugar. Beat in bananas and eggs. Add vanilla. Add dry ingredients and finally the nuts. Bake at 350° for 45 to 50 minutes in loaf pan. Let cool in pan for 10 minutes before removing from pan. Cool thoroughly on wire rack before slicing.
Dissolve the jello and sugar in the hot water. Cool. Add the frozen lemonade and pineapple juice. Freeze. When ready to serve, pour the ginger ale over it.
Put the oil in a large boiler.	Put the diced onion and garlic in boiler. Let fry in oil until onion is clear. Pour the tomato sauce and Ro-Tel tomatoes in with onion and garlic. Add about 2 1/2 cups of water. If you want more soup, add water. Let this cook over medium heat for about 15 minutes. Then add potatoes. Cook until potatoes are tender. Cut off fire. Add the corned beef and let it dissolve in the soup. Let it stand for about 15 minutes before serving.
Combine cream cheese and salad dressing. Mix until well blended. Add the other ingredients and mix. Chill. To mold, put around a glass. Drop by teaspoon. Chill before molding. Sprinkle parsley flakes on top. Serve with crackers.
Mix together. Drop by spoonful. Bake for 15 minutes at 325° to 350°. Could add nuts, raisins, chocolate chips, etc.
Drain tomatoes well and put into saucepan. Chop and add Velveeta until melted and warmed through. Serve warm with taco chips. Not very hot!
Combine all ingredients in a saucepan. Bring to a boil. Let cool slightly, then baste barbecue while sauce is warm.
Brown beef and onion. Add pork and beans and barbecue sauce. Simmer 5 to 10 minutes. Serve with salad.
Wrap each chicken breast with a slice of partially cooked bacon. In bottom of flat casserole (8 x 12-inch), sprinkle a base of beef. Place chicken on beef. Mix soup and sour cream and pour over all. Bake for 3 hours at 275°. Do not let it dry out. Slivered almonds may be sprinkled over top before baking. You may substitute mushroom soup instead of chicken soup.
Fill large crock-pot full of apples, peeled and cut up. Cook 4 1/2 hours on high, then 4 hours on low. Turn off (unplug). With electric mixer, make sure there are no lumps and smooth. Makes 5 to 6 pints.
Mix sugar and cocoa with milk in double boiler. Dot margarine in there. Simmer until mixture starts bubbling. Remove from heat. Add vanilla and pecans. Mix well. Pour out on waxed paper. Refrigerate for about 30 minutes. Cut in squares.
Beat eggs lightly in a large bowl. Stir in oil, sugar, zucchini and vanilla. Sift flour, baking powder, baking soda, cinnamon and salt onto wax paper. Stir into egg mix until well blended; stir in raisins and nuts. Spoon batter into 2 well-greased 8 x 5 x 3 inch loaf pans. Bake in 375 oven for 1 hour. Cool on rack for 10 minutes. Remove. Cool completely.
Place the beans and 1/4 cup of the lemon juice in a food processor and process until the beans are mashed but not completely pureed. Add the garlic, the remaining lemon juice and the tahini and process until the mixture is a smooth puree. With short on and off pulses, add water to thin out the hummus if it seems too thick. Season to taste with salt. To serve, spoon the hummus into a shallow bowl or a rimmed plate. Drizzle it with olive oil and sprinkle with paprika. Serve slightly chilled with warmed pita triangles.
In a large bowl, make stiff batter of all ingredients. Grease another large bowl and put batter in it. Turn dough over so oily side is up. Cover lightly with foil and let stand overnight. Do not refrigerate. Let rise 10 to 12 hours.
Boil eggs. Cover bottom of greased casserole dish with cracker crumbs. Drain asparagus. Add layer over crumbs. Add layer of sliced boiled egg and slice of American cheese over egg. Add another layer of same. Pour over a can of cream of mushroom soup. Sprinkle cracker crumbs over and pour milk on top. Bake 30 minutes at 350°.
Separate biscuits and put cube of cream cheese inside each. Pinch edges of biscuits together. Dip into melted butter, then dip into sugar/nut mixture. Stand up in greased Bundt pan. Pour rest of melted butter over top. Sprinkle rest of sugar and chopped nuts over top. Bake at 350° for 40 minutes. Let cool 5 to 10 minutes. Turn onto plate. Pour mixture of powdered sugar and orange juice over top and serve.
Mix ingredients in the order given. Drop by teaspoonful onto ungreased cookie sheet. Bake at 350° for 12 to 15 minutes. Do not overcook. Makes 100 plus good cookies.
Preheat oven to 350°. In a large bowl, combine oats, flour, brown sugar, cinnamon and egg. Mix well. Cut in margarine until crumbly. Stir in nuts. Reserving 2 cups of crumb mixture, press remainder in bottom of a 13 x 9-inch pan. Bake for 15 minutes.
Melt butter in large skillet. Add onion; cook until tender. Add apple, brown sugar, potatoes and sauerkraut; mix well. Place sausage on top of sauerkraut mixture. Cover and cook on medium-low heat 30 minutes. Serve hot. Makes 4 to 6 servings.
Combine crab meat and celery. Season to taste. Serve with French dressing. Garnish with pimiento. Makes 4 servings.
Saute onion in butter. Add flour; stir until smooth. Cook 1 minute. Stirring constantly, gradually add milk, half and half and chicken broth. Cook until thickened. Stir in salt, garlic powder, basil and broccoli. Cover and cook 15 minutes.
Combine together first 5 ingredients and shape into balls. Take the	catsup, onion, bell pepper, sugar, vinegar and water, combine and pour over balls; then bake at 475° for 45 minutes. Serve over rice or hors d'oeuvres.
Cook spaghetti and drain. Brown hamburger with onion and bell pepper. Drain. Mix in baking pan with spaghetti. Add mushrooms, if desired. Mix well. Add sauce to desired moisture level.
Saute onion, green pepper and mushrooms in butter. Mix all ingredients together. Bake in a greased casserole after pouring soup over chicken mixture at 325° for 45 to 60 minutes. Sprinkle cheese on top.
Place oil in heavy pan over heat; add chopped onion and pepper and saute until 1/2 cooked without browning. Add ground beef and cook until it starts to brown. Add paste and sauce; stir and let cook until grease has turned red. Add water and seasoning. When mixture starts to boil, lower heat to simmer and cook for not less than 5 hours.