HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix rice, soup, water and onion. Spread in bottom of 9 x 13-inch pan or small roaster. Skin chicken; rinse and roll in dry onion soup mix. Place chicken pieces on top of rice mixture. Cover and bake at 350° for 1 to 1 1/2 hours. This serves a lot of folks! Easy and very good. Some friends have substituted the chicken with pork chops with good results.
Mix butter, sugar, egg, flour, baking soda and vanilla. The dough is quite soft so may chill, then make into rolls; about two rolls. Slice rolls thin and dip one side of cookie into nutmeg-sugar mixture. Grease cookie sheet lightly. Bake at 375° about ten minutes. Do not let cookies brown.
Cook butter, egg, milk and sugar until thick. Then add coconut, graham crackers and nuts. Put a layer of graham crackers in bottom of pan or dish. Put 1/2 of the above mixture on crackers, then another layer of crackers. Put the rest of the mixture on crackers.
Crush graham crackers. Spread in a 13 x 9-inch pan. Mix vanilla pudding as directed on package using skim milk. Spread on crumbs. Slice bananas on top of pudding. Spread Cool Whip on top of pudding. Top with sliced strawberries (unsweetened) and crushed pineapple.
Blend ricotta and cream cheese. Gradually add sugar. Beat in eggs, one at a time. Add vanilla, lemon juice, cornstarch, flour and butter. Beat at low speed until smooth. Fold in sour cream. Butter a 9-inch Spring pan. Place in cold oven and turn to 325°. Bake for 1 hour then turn oven off. Let cheesecake stand in oven for 2 hours. When cheesecake is at room temperature (to the touch). Top with a can of your favorite pie topping. Spread gently as to not lift up any cheesecake.
Make syrup of sugar, water and candies. Place apples in the syrup when it begins to boil and remove them when liquid is clear red. Don't turn apples too much or overcook. Cool in refrigerator. Combine the stuffing ingredients; add pecans and fill apples.
Place all in a buttered baking dish. Spread part of the cheese on top. Bake at 350° for 30 to 40 minutes.
Dip shrimp into beaten eggs and then into bread crumbs. Put garlic powder into bread crumbs first. Then place into pan and stick sliced butter around the shrimp. Cook for 20 minutes in 350° oven.
Combine sugar, syrup and water in 4 quart saucepan and boil until it spins a hair from the spoon. Add raw peanuts. When peanuts get hot, they will pop and the husks will slide partially off. Cook until the peanuts reach a golden color or however well parched you like them. Remove from heat and add vanilla and soda.	Stir quickly and pour onto	a 13 x 9 x 1/2-inch cookie sheet that has been greased with margarine. Let cool. Break into pieces. Store in airtight container.
Wash and cook cranberries, sugar and water until cranberries pop, about 5 minutes. Add remaining ingredients. Best made 2 days before serving.
Combine sugar and flour. Add milk. Cook until thick, stirring occasionally. Cool. Add peach pulp and lemon juice. Fold in whipped cream. Freeze.
Combine first 8 ingredients. Stir over medium heat until gelatine dissolves; set aside. Cool.
Use chicken broth from boiling chicken. Add ingredients to broth and cook for 30 minutes. Crumble crackers and add to pot to thicken. Cook until well blended.
Melt butter; mix with peanut butter and chocolate chips. Stir until smooth. Pour over Rice Chex and mix. Put powdered sugar into a large bag, put in cereal mixture and shake until coated.
Saute onion, garlic, green scallions in olive oil. Add parsley and clam juice; simmer about 10 minutes. Add clams, crab meat and remaining seafood and simmer 3 to 4 minutes. In another pot, bring water to a boil. Add pasta and cook according to directions on package. Drain pasta; add seafood mixture and mix. Sprinkle with Parmesan cheese and serve.
Put all ingredients in bowl and stir until slightly mixed. Too much stirring makes a flat cake! Fry and serve. I add 1/2 cup or so Baker's bran, usually. You can find a recipe for sour dough starter in the miscellaneous section.
Cook noodles; drain. Toss and mix together with all ingredients. Serve hot.
Remove crusts from 9 slices of bread and soak in 1/4 pound melted butter. Add 3/4 pound grated cheese. Add 1/2 teaspoon pepper, 1/2 teaspoon dry mustard, 3 egg yolks and 2 cups of milk. Beat 3 egg whites and mold into mixture. Pour into buttered baking dish and refrigerate overnight or at least 12 hours. Bake at 350° for 30 to 35 minutes.
Cook until apples are tender; pack in sterile jars and seal. For pie, pour in crust and bake until crust is done. Very good.
Melt shortening in a small frypan. Warm chile sauce mixture in another frypan. Dip corn tortillas in shortening for 20 seconds or so and dip into chile sauce mixture. Then place on cookie sheet open. Fill with onion, cheese and two olives and roll. Repeat for all 12 tortillas. Sprinkle leftover cheese on top and olives, too. Bake in a 350° oven for 25 to 30 minutes or until cheese melts.
Mix together until egg yolks are mixed well. Cook 2 minutes on	High in microwave. Stir and cook 2 more minutes. Stir and cook 2 more minutes. If you want it thicker, cook one more minute.
Mix graham crackers, powdered sugar, and melted butter. Line bottom of 9x13 baking dish with half of mixture, and save rest for top. Dissolve jello in 1 c. hot water. Whip large can of Milnot until stiff. When jello is cooled, pour into whipped Milnot. Cream together cream cheese and 1 c. sugar. Add to jello/Milnot mixture, and blend. Pour into graham cracker lined dish. Top with remaining graham cracker mixture.
Cook sausage in skillet, about 8 to 10 minutes. Break up sausage as it cooks. Drain off fat. Let cool. In 2-quart bowl, mix meat, cheese, Bisquick and water; roll into 1-inch balls. Bake at 400° on lightly greased cookie sheet until fluffed and browned. Serve hot. Makes approximately 30 balls.
Stir corn meal in boiling water. Beat eggs, milk, salt and fat. Bake 30 minutes at 350°.
Mix together the 2 cans of mushroom soup and milk. In a 9 x 12-inch buttered casserole dish, alternate layers of thinly sliced onions, crushed chips and grated cheese. Pour soup and milk mixture on top of onions, cheese and chip mixture; sprinkle with pepper. Bake in preheated oven at 350° for 1 hour. Fill dish very full as it shrinks during cooking.
Boil cabbage head until leaves are soft. Mix together meat, onion and eggs. Spoon mixture into leaves and roll up using toothpicks when necessary. Line bottom of pan with cabbage leaves and sauerkraut. Make one layer of cabbage rolls. Pour over rolls the tomatoes, tomato sauce and sauerkraut, then another layer of cabbage rolls, tomatoes, tomato sauce and remaining sauerkraut. Bake at 350°, covered, for 1 1/2 hours, then uncovered for 1 1/2 hours. Makes approximately 30 rolls.
Heat oven to 375°. Grease bread pans (2 small or 1 large). Cook green onions in butter; set aside. In large bowl, mix flour with baking powder, mustard, cheese and salt. Add onions, milk and eggs. Stir until flour is moistened. Pour into pans and bake 45 to 50 minutes. Cool in pan. Freezes well. Preheat in a 375° oven to serve.
Simmer shrimp in butter until tender. Add celery, onion and pepper to shrimp and simmer until tender-crisp. Add corn with juice, salt and pepper to taste, 1 tablespoon sugar (or more if needed) and stewed tomatoes. Simmer until vegetables are cooked. Serve over cooked rice.
Preheat oven to 350°. With an electric mixer (even the hand held kind will do), cream together butter and sugar. Add egg yolks and vanilla and mix well. Sift flour and salt together and beat into butter mixture until well mixed. Roll out on lightly floured surface until dough is 1/8-inch thick. Cut with cookie cutters. Place on ungreased cookie sheet 1-inch apart. Place on ungreased cookie sheet 1-inch apart. Bake for 10 minutes, but do not brown. Remove cookies while still warm and cool on sheets of waxed paper. Decorate if you like.
Chop shrimp fine in blender. Melt cream cheese and butter in microwave, just until you can mix smooth. Add shrimp, garlic powder and onion powder and whisk until well blended. Pour into shallow dish and chill. Serve at room temperature on crackers or veggies.
Beat eggs until light and fluffy. Gradually stir in matzo meal and remaining ingredients. Let stand 20 minutes in refrigerator. With wet hands, form into small balls. Gently drop into large pot of lightly boiling water. Cover and simmer 20 minutes. Yields about 16 balls.
Mix all ingredients. Cook over low heat for 10 minutes, stirring constantly. Remove from heat and cool. Add 2 cups Rice Krispies (1/2 cup chopped pecans are optional). Mix well. Shape into balls and dip into powdered sugar. Keep in a tin can.
In baking dish, layer cracker crumbs, asparagus, boiled eggs and cheese. Continue in this manner until dish is almost full. Make 3 to 4 cups white sauce. Add remaining cheese to sauce until melted. Pour over casserole ingredients using knife to allow sauce to penetrate through. Cover and bake in 350° oven until bubbly.
Drain pickles. Cut pickles into small slices and place in bowl. Add garlic, cut up real fine. Add some sugar and toss until sugar is partially dissolved. Place back into jar and fill completely with more sugar. Place in refrigerator. Shake pickles every once in awhile so that sugar will dissolve completely and will mix. Really good with cheese!!
Mix sugar and flour in a saucepan. Separate eggs. Stir yolks with a fork till blended. Put pan on low heat and allow to cook till custard forms and thickens. Stir often. Remove from heat, add butter and allow to melt. Cool. Add vanilla. Stir a couple times while it cools. Line a pyrex 9 x 5 1/2 x 2 1/2 inch pan with 3 layers of vanilla wafers and 3 layered of bananas. Pour cool custard over wafers and bananas. Add a couple sprinkles of cream or tartar to egg whites. With electric mixer, beat till frothy. Continue beating and add 1/2 cup sugar and 1/2 tsp. vanilla. Spread on top. Bake at 375° in pre-heated oven till brown, 10-15 minutes.
Cook hen until tender. Use 2 quarts of the broth for dropping dumplings. Use 1 1/2 cups more broth for mixing with flour to make a thick dough. Add 2 eggs to 1 1/2 cups broth. Mix and add flour to make stiff dough. Roll thin and drop in boiling broth. Cover and cook about 20 minutes on low heat.
Cook apple wedges in butter in a large skillet over medium heat 2 to 3 minutes. Combine apple juice, brown sugar, raisins, lemon juice, cornstarch, ginger, mustard and cinnamon. Add to apples. Cook, uncovered, 5 minutes or until sauce is thickened. Serve sauce with ham. Recipe may be doubled.
Cook carrots until crisp-tender and drain. Combine remaining ingredients in large bowl; mix well. Add carrots and stir until well mixed. Cover and refrigerate 3 to 4 hours. Serve cold as a salad or warm as side dish. Store in refrigerator up to two weeks. Makes 8 cups.
Soak beans in 8 cups water overnight. Next day, cook until tender with chopped onions. Add other vegetables and cook. Take out part of the beans and vegetables and blend. Add back to soup; heat and serve.
Beat eggs with fork until fluffy. Add remaining ingredients and beat until smooth. Pour into hot waffle iron.
Combine first 3 ingredients in large bowl; cut in shortening with a pastry blender until shortening is the size of peas. Add buttermilk, stirring with fork until dry ingredients are moistened. (Dough will resemble cottage cheese and be sticky.) Turn dough out onto a heavily-floured surface and knead lightly 4 or 5 times. Roll dough to 3/4 inch thickness; cut with a 2 1/2 inch round cutter. Place on lightly-greased baking sheet. Bake at 450° for 10 to 12 minutes. Brush with butter. Yeild: 10 biscuits.
Follow instructions on cookie dough for baking except bake in small tart pan lined with baking paper cups. While cookies are baking, unwrap candy. Immediately press 1 candy in the center of each cookie. The cookies will be puffed and collapse around candy. Let cool, then remove from pan.
Slice open thick portions of chicken and make as flat as possible so that it will cook quickly. Salt moderately and let stand at least 1 hour in refrigerator. Put flour, eggs and panko flakes in three bowls. Dip chicken in flour, then eggs and finally panko flakes. (Be generous with flakes for crispy outer coating.) Fry until well done and golden brown in about 1/4-inch of oil. Drain on paper towels. Slice into bite size pieces and serve with bottled Tonkatsu sauce.
In a small saucepan, heat olive oil over medium heat. Add the garlic and onion. Cook for 3 minutes, reduce heat and add the undiluted bean and bacon soup. Stir to mix well, then add the can of stewed tomatoes, wine and Italian seasonings. Mix well and simmer for 5 minutes. Serve with tossed green salad and crusty French bread. Serves 2.
Combine first 7 ingredients in large bowl; mix well. Alternate layers of chicken, broccoli and soup mixture in casserole until all ingredients are used. Sprinkle with slivered almonds. Bake in 350° oven for 1/2 hour or until heated through. Serve over cooked rice.
Mix cake mix, butter, 1 egg and pecans. Put in greased 9 x 13-inch pan and spread with hands all over pan. Beat sugar, 2 eggs and cream cheese. Pour over top. Bake at 350° for 45 minutes.
Cook the milk and flour until thick; cool. Add to this mixture the sugar and vanilla; beat 5 minutes. Beat Crisco and oleo 5 minutes. Divide mix and bake in two 9 x 13 pans for half of time or until done. Cool. Spread between layers.
Cook squash and onion until tender; cool. Add soup and cheese to mixture. Place in casserole dish and place in oven, baking for 30 minutes at 325°. Sprinkle dressing on top; return to oven and brown dressing.
In skillet brown meat and drain. Stir in taco seasoning, water, corn and tomato sauce. Pour into 2-quart casserole. In a separate bowl prepare muffin mix according to package directions. Add 1/2 can French fried onions. Spoon corn muffin mixture around outer edge of casserole. Bake uncovered at 400° for 20 minutes. Top corn bread with cheese; add remaining onions, baking 2 to 3 minutes longer.
Mix corn, onion, peppers and cabbage. Pour into saucepan. Add seasonings, sugar and vinegar. Cook slowly for 1 hour, stirring occasionally. Pour in containers and seal.
Partially cook sliced potatoes, put in greased roasting pan. Salt, pepper, butter and grate some sharp cheese over potatoes. In a saucepan, make a sauce of milk, salt, pepper and butter, thickened slightly with cornstarch. Pour 3/4 sauce over potatoes. Put cooked ham slices over top. Grate a small amount of sharp cheese over ham with the rest of the sauce. Cook about 1/2 hour in 350° oven (uncovered) until slightly browned.
Dissolve Jell-O in 1 1/4 cups boiling water. Strain fruit and add remaining liquid to equal 4 cups. (Add orange juice if additional liquid needed.) Slowly dissolve sherbet into mix. Cut orange sections in half. Mix fruit. Put into sifter (very large) to finish chilling. Decorate top with kiwi slices and mandarin oranges.
Cut shortening into dry ingredients as for pie dough. Dissolve yeast in 2 tablespoons warm water and 1 teaspoon sugar. Add to warmed milk and add to dry ingredients. Add egg and blend. Let rise until doubled in bulk. Divide into 4 equal parts. Roll each part into 10-inch circle on floured board. Brush with melted butter. Sprinkle with sugar, cinnamon and nut mixture. Cut circle into 16 wedges and roll from wide end to point. Allow to rise for 30 minutes. Bake 15 minutes on ungreased sheet at 350° until light brown. Ice with confectioners icing. Makes 64 rolls.
Brown ground beef slowly in little hot fat in heavy kettle. Add onions and cook 5 minutes more. Add remaining ingredients except tomatoes and mix thoroughly, loosening the brown crustiness from bottom of kettle. Bring to boil; cover, then simmer 20 minutes. Add tomatoes and if necessary, more water; simmer 10 minutes longer. Makes 2 generous servings.
Brown beef; add onion, tomatoes, ketchup, steak sauce and parsley. Simmer 30 minutes. Cook noodles according to directions and drain. Combine noodles and beef mixtures; add soup and mix lightly. Sprinkle top with cheese. Bake at 325° for 30 minutes.
Mix together and add 5 smashed bananas. Prepare the day before. Put in freezer and stir every 2 hours so it does not get icy.
Whip egg whites until stiff. Fold in sugar gradually, then add other ingredients. Mix baking powder with cracker crumbs. Bake in 375° oven for 30 minutes in large pie pan. When cool, top with whipping cream and let stand in refrigerator not less than 8 hours.
Heat oven to 375°. Beat peanut butter, water, butter, eggs and about half of the cake mix until smooth. Add remaining cake mix; blend thoroughly. Drop teaspoonfuls of dough about 3 inches apart on ungreased baking sheet. Bake 8 to 10 minutes, or until golden brown. Allow to cool a minute or two before removing from baking sheet. May add chocolate chips.
Soften butter. Mix butter, flour, sugar and vanilla together, then last add the pecans. Take a spoon size amount and roll into a ball. Put in the oven at 300° for 45 minutes. Take out of oven. Let cool completely, then roll in powdered sugar. Great at Christmas time!!!
Cream butter and sugars. Add egg. Add peanut butter and dry ingredients. Roll into 1-inch balls. Crisscross with wet fork. Bake at 375° for 15 to 20 minutes.
Dissolve sugar and dry gelatin powder in heated fruit juice. Mix canned milk and mayonnaise until smooth. Stir into gelatin mixture. Add drained fruit and freeze. (Good to freeze in 16 ounce can.) Slice to serve. Serve on lettuce, alone or with pumpkin, banana or date nut bread. Spread with cream cheese.
Dice ham and mix all ingredients. Mix and form into ball. Roll ball in chopped pecans. Serve with crackers.
Cook asparagus for roulade and for side dish separately. For roulades, steam asparagus for 1 minute over boiling water, then plunge into cold water. Drain thoroughly. Repeat for asparagus as side dish, about 10 minutes, until crisp-tender.
Mix the cake mix, oil, sugar, eggs and mandarin oranges together. Pour into 3 round cake pans. Bake for 20 minutes at 350°.
Melt butter and saute celery and onion. Mix together all ingredients. Pour into greased casserole dish (or 2 smaller dishes). Bake 45 minutes to 1 hour at 350°.
Cook rice in water. Add a little salt. Run cold water through rice and drain. Mix rice, marshmallows and pineapple. Add a little juice. Let stand awhile. Beat cream and add sugar to taste. Add cream to rice mixture. Chill.
Mix pie filling, pineapple, pecans and condensed milk together. Add Cool Whip; fold in. Pour into a 9 x 13-inch dish. Chill for 3 hours.
Add liquid to the mix all at once, stirring 25 strokes. Knead 15 strokes on lightly floured board. Roll 1/2-inch thick. Cut. Bake on baking sheet in a hot oven at 450° for 10 minutes. Yield: 18 two-inch biscuits.
Combine sugar, baking powder and vanilla with beaten egg whites. Fold in chopped pecans and crumbled Ritz crackers. Pour into ungreased glass pie dish. Bake 25 minutes at 350°. Top with whipped cream or ice cream.
Preheat oven to 400°. Brown and drain sausage. Mix all ingredients. Shape into 1-inch balls. Place on greased cookie sheet. Bake at 400° for 12 to 15 minutes, until golden brown.
Preheat oven to 350°. Grease and flour a 13 x 9 x 2-inch pan. Mix sugar, eggs, shortening and vanilla; beat until smooth. Add flour and milk alternately, mixing until smooth. Pour into pan and bake for about 35 to 40 minutes or until done.
Preheat oven to 325°. Sift sugar and flour together. Dissolve soda in 1 cup hot water. Grease and flour a 9 x 13-inch cake pan. Put all ingredients in a bowl and mix with mixer 2 minutes until smooth. Bake at 325° for 45 minutes. Frost cake with any icing.
Cook onions, pepper, celery and parsley in oil or bacon fat about 5 minutes. Stir flour into vegetables, add tomatoes cut up. Cook about 5 minutes. Add garlic, sugar, salt and pepper. Stir into mixture. Cook about 5 minutes. Add shrimp; cook about 5 minutes.
In saucepan, add red wine, brown sugar, ketchup and honey. Heat until hot and smooth. Add hot dogs and simmer for 15 minutes. Serve with toothpicks.
Cook the sugar, corn syrup and butter over medium heat until soft ball stage, stirring often. Remove from heat. Add soda and cream of tartar (will get foamy). Drizzle syrup over popcorn, stirring to coat each kernel. Put in 200° oven for 1 hour, stirring often. Store in airtight container.
Place cooked noodles into deep baking dish; add mushroom soup and both cheeses. Mix thoroughly. Top with a thin layer of bread crumbs. Bake at 375° until a layer of crust forms on top, about 30 to 35 minutes.
Mix the applesauce, the unflavored gelatin, the fruit flavored gelatin, sugar and lemon juice; heat to boiling and boil 1 minute, stirring frequently. Fill loaf pan halfway to the top with cold water. Pour out the water, then immediately pour the gelatin mixture into the wet pan, using rubber scraper to clean the side of the saucepan. When the loaf pan is cool enough to touch, refrigerate about 3 hours or until candy is firm. Cut the candy into 1 inch squares (dip the knife in a glass of water to keep the candy from sticking). Lift each square from the pan onto ungreased cookie sheet. Let stand at least 8 hours to dry. After candy has dried, place some sugar in bowl, then roll each square in the sugar until all sides are coated.
Mix ingredients together and pour into pie shell. Bake 10 minutes at 450°; reduce heat to 350° and bake 50 minutes or until knife comes out clean. Top with Cool Whip.
Brown meat; drain. Put other ingredients in crock-pot. Add meat and cook. Serve over regular size corn chips and salad.
Combine chicken, mushroom soup and almonds. Pat in 13 x 9 baking dish. Combine asparagus and pimento; put over chicken mixture. Cover and bake in 350° oven 60 minutes. Uncover; sprinkle onions around edge. Bake 5 minutes longer or until heated through.
Mix all ingredients together. Roll into small balls (1-inch). Place on greased cookie sheet. Bake at 350° for 15 minutes. Reduce heat to 325° and bake 15 minutes.
Cook peeled potatoes in boiling salt water until tender and then drain. Mash until very smooth. Add remaining ingredients except for cheese and beat until light and fluffy. Cool. Cover and place in refrigerator (may store for two weeks). To use, place in greased dishes; dot with butter and grated cheese. Bake at 350° until heated through, about 1 hour. To double recipe, double all ingredients except for cream cheese (use one 8 ounce). Put in 6-quart casserole. Wonderful, as you can make it ahead of time and it serves a lot of company!
Make jello per recipe. Add rest of ingredients. Serve plain for side dish. Top with whip topping for dessert.
Preheat oven to 350°. Spray a 10-inch quiche dish with Pam. Pare and slice pears. In blender, place milk, sugar, egg whites, yolk, ginger, vanilla, salt and flour. Blend. Arrange pears in a dish. Pour batter over them. Top with almonds. Bake 1 hour or until knife comes clean. Sprinkle with confectioners sugar when cooled.
Mix first 3 ingredients together. Melt butter, pour over top of bread in pan. Bake at 375° for 55 minutes or until brown.
Mix coconut and pecans and press into pan that has been sprayed with Pam. Prepare German chocolate cake according to directions. Pour over first mixture. Mix powdered sugar, cream cheese and margarine and spoon over cake mix. Bake at 350° for 1 hour.
Sprinkle cucumbers and onions with salt. Let stand 10 minutes. Drain. Mix remaining ingredients and add to cucumbers.
Crumble ground turkey into 6-quart saucepan or Dutch oven. Stir in onion and carrots. Cook over medium heat for 3 to 5 minutes. Stir in chicken broth, rice, poultry seasoning, pepper and thyme. Bring to boil and reduce heat. Cover and simmer 45 to 55 minutes or until tender. Place flour in a small bowl. Gradually add milk, blending until smooth. Cook and stir over medium heat until soup bubbles and thickens slightly.
Combine all ingredients in blender; mix well. Put in small pie plate and freeze. Makes 16 servings, divided evenly, each equals 1 serving fruit.
Mix all ingredients and blend well. Bake at 350° for 20 to 25 minutes.
Melt morsels over double boiler. Beat until creamy. Mix in noodles and nuts (seems dry, but keep mixing). Drop by teaspoonfuls on waxed paper. Makes 60. Will harden in 15 minutes or more.