HumbleIntelligence/food-ner-1-Million huggingface dataset:
Layer rice and corn. Cover with 1 can tomato sauce and 1/2 can water. Layer green pepper, onion and ground beef. Cover with 1 can tomato sauce and 1/4 cup water. Cover mixture with bacon and bake covered at 350° for 1 hour. Uncover and bake for 1/2 hour.
Heat 1 tablespoon oil in large skillet. Add chicken breast strips. Stir in Hidden Valley dressing. Mix to coat chicken. Add thawed out vegetables and water. Stir-fry about 2 minutes. Makes 4 servings. Serve over rice.
Combine berries, sugar and lemon juice. Bring to a boil over medium heat. Remove from heat and allow to cool. Puree and set aside. Put the water in a small saucer and sprinkle the gelatin over it. Set aside for a few minutes. Stir the softened gelatin into the berry puree. Fold in the whipped cream. Fold in the beaten egg whites. Place in goblets or in a souffle dish and refrigerate for at least an hour before serving.
In bowl, add oleo to stuffing mix and water if needed. Dilute soup with 1/2 cup milk.
Boil to 300°. Add flavoring, oil and food coloring. Pour on greased cookie sheet or marble. Grease hands and scissors with butter and cut into pieces while hot. One batch makes 6 jelly jars full.
In large punch bowl, combine cranberry juice, lemon juice and sugar. Stir until sugar dissolves. Just before serving, add orange soda, liqueur and ice. Makes 3 1/2 quarts.
Beat cheese until smooth. Gradually beat in sugar. Blend in sour cream and vanilla. Fold in whipped topping, blending well. Spoon into crust. Chill until set, at least 4 hours. Garnish with berries, if desired.
Brown ground beef and drain. Mix with dry taco seasoning. Add shredded lettuce, chopped tomatoes, crushed Doritos, shredded cheese and French dressing. Stir together.
Cook macaroni in boiling, salted water until tender; drain, then add cheese, milk, salt and pepper. Mix. Bake in 8 x 8 x 2-inch pan for 25 minutes at 400°. Cover with cheese slices (your choice) before serving while still hot.
Cook spinach and onion together and drain (until very dry). Add Feta cheese, cottage cheese and eggs, one at a time, beating well after each. Season to taste with salt and pepper. Butter 9 x 13-inch dish. Line with several sheets of buttered filo. Top with spinach mixture. Place 5 or 6 more sheets of buttered filo on top.
Wash and dry lettuce. Tear into bite-size pieces. Put in large bowl. Add all other ingredients, except croutons, into blender. Mix about 10 seconds. Pour over lettuce, add croutons on top. Serve.
Combine eggs, sugar, spices, salt, lemon juice and butter. Stir in raisins and nuts. Pour into unbaked pie shell. Bake in moderate oven at 350° about 30 or 40 minutes.
Sprinkle soda over dates. Add water and let stand. Mix flour and salt together and set aside. Cream shortening and sugar. Add egg and vanilla, then add flour alternating with the date mixture. Pour into 9 x 13-inch pan and bake at 350° for 35 to 40 minutes.
Brown ground beef. Mix all other ingredients into a bowl. Layer casserole dish with torn tortillas. Pour half of mixture over tortillas. Then add generous layer of cheese. Repeat the torn tortillas, mixture and cheese. Cover with foil and bake at 350° for 30 to 45 minutes.
Cook and stir onion and garlic in margarine in large saucepan on medium-high heat until tender. Reduce heat to medium-low. Add cheese, milk, beer, Worcestershire sauce, and hot pepper sauce.
In bowl, beat butter until light and creamy. Beat in brown and granulated sugars. Beat in eggs, one at a time, until blended. Beat in peanut butter. Stir together the flour, baking soda, baking powder and salt. Stir into peanut butter mixture. Stir in chocolate and peanut butter chips. Spoon about 1/4 cup dough for each cookie onto lightly greased baking sheet, about 2 inches apart. Bake at 350° for 14 to 16 minutes, or until golden brown. Remove from oven. Let stand on baking sheet a few minutes, then remove to wire rack to cool. Makes about 1 1/2 dozen.
Combine milk, sugar and oleo. Add grated coconut and chopped pecans. Roll into small balls and freeze hard. Melt chocolate and wax in a double boiler. Dip frozen balls into chocolate. Let cool on waxed paper. (Stick toothpick in ball to dip in chocolate and wax mixture.) Let cool on waxed paper.
Cook cabbage. Drain well. Add soup. Cover this with grated cheese. Combine crackers with melted margarine and spread over top. Bake at 350° until brown.
Mix jello as directed on box and let cool. Prepare Dream Whip as directed, then beat Dream Whip, cream cheese and salad dressing with mixer. Stir in drained pineapple and marshmallows. Spread in a 13 x 9-inch pan. Take a knife and loosen edges of mixture. Pour jello over top of mixture. Chill.
Sift flour, baking powder and salt together. Cut in shortening. Add milk. Mix lightly to make soft dough. Place on floured board. Roll dough approximately 1/4 to 3/8-inch thickness. Place on greased cooking sheet. Bake at 450° for about 12 minutes.
Grease two 9-inch pie pans. In a 3-quart saucepan, bring corn syrup and cream to a boil over medium heat, stirring occasionally. Add chocolate and stir until melted. Set aside 2/3 cup of this chocolate mixture. Add butter and sugar to remaining chocolate mixture and stir until butter is melted. Remove from heat. Stir in eggs and vanilla. Gradually stir in flour, salt and nuts. Pour into pie pans. Bake at 350° for 20 minutes or until firm. Cool. Serve topped with ice cream and chocolate sauce.
Dice all vegetables. Cook together in enough water to barely cover until tender. Add milk and cheese, pepper and salt and heat until cheese is melted.
Preheat oven to 350°. Spray a 15 x 10 x 1-inch pan with nonstick spray. In a large bowl, with mixer on medium, beat flour, 1 cup oleo, 1 cup sugar and salt. Mixture will resemble fine crumbs. Press firmly into prepared pan. Bake 20 to 23 minutes or until golden brown.
Combine first four ingredients and pour into pastry lined pie plate. Bake in hot preheated oven at 425° for 5 minutes. Reduce heat to 300° and bake 1 hour.
Cream together sugar and butter. Add eggs. Beat on medium speed of mixer for 2 minutes. Mix dry ingredients together lightly with a fork. Add dry ingredients alternately with milk. Mix well. Stir in vanilla and nuts. Pour into greased and floured 13 x 9-inch pan. Bake at 325° for 45 to 50 minutes. (May be baked in 8-inch layer pans.) Cool.
Brown meats and onions; drain. Layer ingredients in 9 x 13-inch pan in the following order: refried beans, meat mix, chilies, cheese and taco sauce. Bake at 400° for 20 to 25 minutes. When hot, put sour cream and guacamole on top of it. Dip in chips.
Grease bottom of 9 x 5 x 3-inch pan. Combine flour with baking soda, salt and spices. Cream butter in large mixing bowl. Gradually add sugar. Cream at high speed of mixer until light and fluffy. Blend in eggs. Beat well. At low speed, add dry ingredients alternately with pumpkin (begin and end with dry ingredients). Blend well after each addition. Stir in chocolate bits and 1/2 cup chopped walnuts.
Boil butter, sugar and milk together for 9 minutes. Remove from heat and add Marshmallow Creme, vanilla and chocolate chips. Beat until it thickens. Pour in 2 large buttered pans. Makes 4 pounds.
Melt butter and mix with all of the ingredients, except for 1/3 of the Cheddar cheese. Place in casserole dish and sprinkle with remaining cheese. Bake at 350° for 1 1/2 hours until bubbly and cheese melts on top.
Crumb flour, shortening and brown sugar with fingers. Press half of this mixture into pie tin bottom and sides. Reserve remaining crumb mixture to be put on top of apples. Peel apples and quarter them, layer them on crumb mixture in pie tin and making overlap each other. Sprinkle white sugar and generous amount of cinnamon over apples. Press remaining crumb mixture over apples. Bake in moderate oven until apples are tender, about 30 minutes. Serve hot with ice cream on top.
Sprinkle seasoned salt evenly on both sides of each steak. In a one-gallon zip lock bag, place the steaks and pour in the Italian dressing; seal. Place the bag into a shallow baking dish. Marinate in refrigerator for 6 to 24 hours, turning bag once. Over medium hot coals, place steaks directly onto the grill for 8 minutes. Turn and brush with marinade. Grill for 8 to 10 minutes more.
Peel potatoes. Preheat oven to 425°. Cut into thin slices, but not all the way through. Put in baking dish and fan potatoes slightly. Sprinkle with salt. Drizzle with butter. Sprinkle with herbs.
In 10-inch skillet, cook bacon over medium heat for 5 minutes. Add potatoes and continue cooking, stirring occasionally, until potatoes are browned and crispy-tender, 15 or 20 minutes. Add onions and green pepper; continue cooking until crispy-tender, 4 to 5 minutes. Pour off fat.
Boil together raisins or chopped dates and water 5 minutes and cool. Combine dry ingredients and add raisin mixture. Pour into a greased 5 x 9 loaf pan and bake at 350° for about one hour.
Sift together flour, baking soda, baking powder and salt. Cream together soft butter or oleo and sugar. Add eggs and vanilla. Add sour cream alternately with flour mixture. Mix together to make batter.
Brown meat and onion until done and drain well. Add other ingredients and bake at 350° for 30 minutes. Serves approximately 10 to 15.
Soften gelatin in cold water. Beat egg yolks until thick and lemon colored. Add 1/2 cup sugar and mix. Add pumpkin, milk, salt and vanilla. Cook over hot water until thick, stirring constantly (about 10 minutes). Add gelatin. Stir until thoroughly dissolved; cool. Beat egg whites stiff. Add remaining sugar, gradually beating after each addition until stiff. Fold in pumpkin mixture. Beat 1/2 cup cream until stiff and fold into mixture. Spoon into baked pie shell. Chill several hours or overnight. To serve, beat remaining cup of cream until stiff. Spread on top of filling. Top with coconut.
Cook the first 4 ingredients. Stir until boiling. Boil, without stirring, for 5 minutes. Remove from heat. Add the baking soda and vanilla. Stir a couple of times. Do not overstir. Pour over the popped corn. Bake 1 hour at 250°; stir every 15 minutes. Fits on 2 cookie sheets.
In 3-quart microwave casserole, combine broccoli, carrots, onion and water. Cover and microwave on High for 5 minutes or until vegetables are tender. In small bowl, stir soup until smooth. Stir in milk, cheese and seasonings. Mix well. Stir into veggie mixture. Cover. Microwave on High for 8 minutes or until hot and bubbling, stirring twice during cooking time. Let stand, covered, for 5 minutes. Makes 4 (1 cup) servings.
Brown hamburger meat. Add onion and green pepper; drain fat. Add soups, Ro-Tel tomatoes and Pet milk. Crush the chips before opening the bag. Butter a 13 x 9 x 2-inch dish. Put 1/3 of the chips in the dish, then a layer of hamburger mixture, then cheese. Repeat, ending with chips and cheese. Bake at 350° for 30 to 40 minutes.
Preheat oven to 350°. Grease and flour a 13 x 9 x 2-inch baking pan. Mix together the oil and sugar. Beat in eggs and vanilla. Set aside.
Wash the asparagus; scrape. Remove tough ends. Cut into 2-inch pieces, including the spears and set aside. In a skillet, roast sesame seed until they turn uniformly golden brown. Transfer to a bowl. Warm butter in a skillet; add asparagus. Saute on medium-high heat. Asparagus should remain crisp. Add soy sauce. Mix well. Sprinkle with sesame seed. Serve hot. A great vegetable side dish.
In a mixing bowl, combine the powdered sugar and butter or margarine. Mix thoroughly with a spoon. Stir in the vanilla and 2 tablespoons milk. Stir in additional milk, one teaspoon at a time, until icing is smooth and drizzling consistency.
Cook potatoes; mash while hot. Combine with sugar, salt and margarine. Let cool. When cool, add flour and mix until it becomes a thick dough. Pinch off a ball the size of an egg. Shape into a round, rolled pie crust. Roll until paper thin on floured cloth. Bake on electric griddle or frypan until spotted brown on both sides. Remove and stack on foil; cover with towel. When cool, pack in plastic bags. May be frozen.
Trim all the fat from the meat; cut meat in 1 1/2-inch cubes. Heat the oil in a heavy saucepan or Dutch oven. Brown the meat in it. Remove meat. In the oil remaining, brown the onions. Return the meat and mix in the salt, pepper, garlic and paprika until meat is coated. Add the water and tomato sauce. Cover and cook over low heat 1 1/2 hours. Serves 4, calories 315 per serving.
Place ground beef in glass 9 x 13-inch baking dish. Pat down until bottom is covered. Sprinkle with salt and pepper. Slice potatoes thin on top of beef. Next, slice carrots on top of potatoes, then onion. Add shredded cabbage to cover top and place pats of margarine over mixture. Cover with foil. A can of cream of mushroom soup makes a more delicious dish.
Cook noodles until tender. In blender, mix tomatoes, onion and liquid from green beans and salt. Mix all ingredients. Pour into crock-pot and simmer several hours. Serve topped with Cheddar cheese and crackers. Serves 3 to 4.
Mix all ingredients together. Batter must be thick and not runny. Fry in deep fryer until golden brown.
Cook sugar, corn syrup and water two notches above 265° (hard ball stage). Set off heat and let set until it stops bubbling.
Combine first four ingredients. Set for 2 hours and drain. Bring remaining ingredients to a boil. Put in squash and let come to a boil. Put in jars. Add 2 red peppers for color, if you can find them, or use some pimientos in jar.
Note: You can use one canned whole chicken or three 5 ounce cans chicken meat and 1 can chicken broth. Also you can use 1 small package (3 x 6-inch) Uncle Ben's wild rice.
Cream sugar and shortening. Add eggs, then remaining ingredients. Work with hands, if necessary. Shape into 1 inch balls. Place on an oiled cookie sheet. Bake at 375 degrees 10 - 12 minutes.
Preheat oven to 350°. Cream shortening, sugar and eggs. Add preserves, nuts and raisins. Sift dry ingredients and add alternately with milk. Grease and flour pans. Pour in prepared pans and bake until cake tests done, about 30 to 35 minutes.
Combine all ingredients in a 4-cup glass measure. Stir carefully. Cover and microwave on High for 5 to 8 minutes or until mixture is bubbly and peaches are cooked. Stir halfway through.
Mix all ingredients and pour over rhubarb in pie shell. Bake 1 hour at 350°.
Mix well; roll into 1-inch balls. Roll in granulated sugar. Store in tight covered container. Makes about 48. Make a few days ahead.
Mix all ingredients together and pour into prepared Bundt pan. Bake 45 minutes to 1 hour at 350°.
Cream together the cream cheese and shredded Cheddar cheese until well blended. Add other ingredients and mix well. Shape into ball and roll in finely chopped pecans. Chill until ready to serve.
Mix and chill	2 hours. Roll in small balls, put on greased cookie sheet and bake at 350° for 25 to 30 minutes.
Slice cucumbers. Pour syrup over them. Next day, reheat syrup, pour over again. Do this for 4 days. On the 9th day, heat, put in sterilized jars and seal.
Cook bacon crisp and take out and put on paper towel to drain. Put the bread crumbs in bacon grease with onions and brown lightly. Then put spinach and vinegar in and cook until dry. Form into balls. Crumble bacon over them. Slice eggs and put on balls.
Combine all ingredients, except hot dogs, in fondue pot or crock-pot. Mix well. Bring to boil. Add hot dogs. Reduce temperature. Serve with toothpicks.
Fry the hamburger and onion until it changes color, then add the potatoes, cabbage and celery. Sprinkle it with salt and pepper and add the water. Cover and simmer it for 20 minutes or until the vegetables are done.
In a large bowl, mix together first 6 ingredients. Add potatoes. Toss to coat. Refrigerate at least 2 hours or until ready to serve.
Simmer, with lid on for 20 minutes, raisins, water and shortening. Cool, then add egg and sugar. Sift together and add flour, cinnamon, soda and nutmeg. Stir together and add vanilla and nuts. Bake 20 minutes in a long pan at 350°. Cover with thin icing.
Cream butter and sugar. Add vanilla. Stir in pecans and flour into mixture. Roll into 1-inch balls. Bake in 300° oven for 45 minutes. Roll in confectioners sugar; roll again when cool.
Saute onion and garlic in butter 5 minutes in large kettle. Add broth, vegetables, salt and seasonings. Cover and simmer 30 minutes. May be garnished with croutons and/or Parmesan cheese. Quick and easy!
Grease bottom of 9 x 13-inch pan. Cover bottom with layer of Rice Krispies and sausage. Sprinkle with dry onions, rice and Cheddar cheese. At this point you can freeze for later use. Combine celery soup, eggs and milk. Mix and pour over casserole. Sprinkle Rice Krispies over the top. Put in 325° oven for 45 minutes.
Season and flour chops. Fry until nicely brown and done. Remove chops from pan and drain grease. Add flour to small amount of grease left in skillet and brown into a roux. Add sauerkraut to the roux and cook until hot and thick. Serve with browned chops.
Let stand to melt, not too long. Mix and add nuts if desired and pour into greased pan.
Combine first four ingredients. Stir until cool. Second, add remaining ingredients. Beat until smooth. Place in refrigerator for 4 hours. Roll in any shape or just spoon out onto greased pan and let rise for 3 hours. The dough may be left in icebox as long as 10 days. Bake at 425° for 10 to 12 minutes.
Brown beef, seasoned with salt and pepper, garlic powder and cumin. Simmer. Add soups, sauce and pepper. Layer in casserole dish the crumbled tortillas, beef mixture and cheese, ending with cheese. Bake at 350° for 30 minutes.
Brown hamburger and onion together. Add salt and pepper to taste. Add remaining ingredients and simmer for 15 minutes.
Cook celery and onion in cup of water until tender. Brown hamburger in skillet. Mix ingredients with noodles and tomato soup. Add some salt.
Saute chiles and onion in butter. Add squash and simmer till soft. Add corn. Cover with Velveeta cheese and bake till melted.
Cream margarine and sugar. Add eggs, beat in milk, flour and coconut. Pour into 9-inch pie plate. Bake at 350° for 40 to 45 minutes.
Melt butter in heavy medium skillet over medium heat. Add sliced mushrooms and minced shallots. Saute until mushrooms are tender, about 5 minutes. Stir in dry vermouth; simmer 1 minute. Mix in flour. Add clam juice and 1/4 cup water. Cook until sauce thickens slightly, about 10 minutes. Whisk in whipping cream. Puree basil leaves and sauce in blender until smooth.
Cream together first 4 items. Fold in Rice Krispies. Drop by rounded tablespoonfuls onto wax paper on a cookie sheet. Refrigerate until firm.
Scald milk, add sugar, salt and shortening. Cool until lukewarm. Pour in large bowl. Mix 2 cups flour into smooth paste. Add eggs and mix well, then add yeast and mix well. Add rest of flour (2 1/2 cups). Knead. Put in greased bowl and let rise until double in bulk. Make into buns and let rise. Bake at 350° about 15 minutes, until golden brown.
Cook the 2 1/2 cups noodles in 2 quarts salted boiling water for 10 minutes; drain, then pour into deep 9-inch casserole. Mix in drained corn, cream soup, milk, salt and 1-inch squares of Spam (use most of 1 can). If desired, top with grated or shaved sharp cheese. Sprinkle with paprika. Place triangles of Spam around edge. Bake 30 minutes at 350°.
Preheat oven to 350°. Combine all ingredients in a bowl and whisk until very smooth. Pour into 2 greased and floured 8-inch round pans. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Let cool 5 minutes in pan, then turn out and cool on wire racks. Fill and frost top and sides with Devil's Food Fudge Frosting.
Using a sharp knife, cut the stem off each artichoke to make a flat base.	Pull off tough outer leaves. Cut off about 1/2 inch off the top of each artichoke and open tops with your fingers. Invert the	artichokes on	a flat surface, pressing down on each one to open its	leaves. Moisten bread with water. Combine all other ingredients and add to bread mixture.	Divide filling into four	equal parts and stuff into artichokes, center first, then add some filling between the leaves.
Mix cheese and flour. Add melted butter. Mix well. Form 1 teaspoon mixture around olive to shape into ball. Place on cookie sheet and chill for 1 hour. Bake for 15 to 20 minutes at 375°.
Saute the broccoli and onion in melted margarine. When tender, mix with cooked rice, soup, Cheez Whiz and canned mushrooms. Pour in a 9 x 13-inch baking dish. Top with crushed Ritz crackers that have been mixed with the melted margarine. Bake at 350° for 30 to 40 minutes.
Heat oil in large saucepan and cook onions until tender and transparent. Stir in garlic powder and cook 1 minute. Coarsely chop tomatoes in blender and add, along with remaining ingredients, to saucepan. Simmer 30 minutes, stirring occasionally. Yields 3 cups. May be used as pizza sauce or over pasta.
Cream sugar and oil and add eggs. Beat until real creamy. Add coloring to vinegar and set aside. Sift flour, cocoa, salt and soda together. Add coloring mixture to sugar mixture. Alternately add flour mixture and buttermilk to sugar mixture. Add vanilla and mix well. Bake in three layers at 350° for 25 minutes. Cool and frost.
Roll half of pastry; put in deep dish pie plate. Combine sugar, flour, cinnamon, allspice and salt. Add sugar mixture to apples; toss to coat apples. Put apple mixture in pastry-lined dish; dot with butter. Adjust top crust. Seal and flute edge. Cover edges with foil. Bake at 375° for 30 minutes. Remove foil; bake for 25 minutes more (until crust is golden).
Wash beans; bring to hard boil. Set off heat for 1 hour. Add ham bone and bay leaf. Cook until beans are soft. Add salt if needed.
Cook macaroni as directed on box; add margarine and onion. When cooked, take from heat. Add Spam, cream of celery and tomatoes. Mix well. Put in a casserole baking dish. Put grated cheese on top and melt cheese.
Mix together all ingredients; shape into loaf in center of 13 x 9 x 2-inch baking pan. Bake at 350° for about 1 hour and 15 minutes or until well browned. Allow meat loaf to stand 10 minutes for easier slicing. Makes 8 servings.
Preheat oven to 500°. Rinse fish and pat dry with paper towels. Combine oil, garlic and dill in an oblong glass or Pyrex baking dish. Place fish in mixture and turn, coating the fillets well. Marinate for 2 to 3 hours, turning often. Remove fish from marinade. Roll fish in cheese, then in bread crumbs. Place on well-greased cookie sheet. Bake for 12 to 15 minutes. Baste often with marinade so fish does not burn. When done, the fish will flake easily with a fork.
Saut onions in skillet. Add broccoli; heat until broccoli is thawed, stirring frequently. Add remaining ingredients; mix well. Spoon into 1 1/2-quart casserole. Bake at 350° for 30 minutes. Serves 4.
Cook macaroni and drain. Mix all other ingredients together; mix noodles too. Put in casserole dish and top with Ritz crackers, crushed, on top. Add butter on top of crackers and bake at 350° for 30 minutes or until it bubbles.
Combine tomato sauce, carrot, water, basil, and oregano in a 2 cup measure, cover, and microwave on high power for 2 minutes. Set aside. Remove center vein from cabbage by using a pairing knife to cut along both sides of the vein, keeping the leaf in one piece. Cook cabbage, covered, on high for 3 to 5 minutes or until limp. Combine egg, crumbs, celery, onion, garlic powder, and pepper. Add turkey. Mix well and divide the mixture into 8 equal portions. Place 1 portion on each cabbage leaf, fold in sides and roll up. Place in a single layer in a casserole dish, cover, and cook on high for about 11 minutes or until done, turning a half turn once while cooking. Drain excess liquid and top with the sauce. Cook for 6 minutes more or until the sauce is heated through.
Stew chicken and debone. Line pan with chicken; mix soup and milk. Pour over chicken. Melt margarine in broth. Mix Stove Top stuffing into broth. Pour this on top of chicken. Bake at 350° for 45 minutes.
Knead bread dough and roll into a rectangle (12 x 8-inch). Spread olives and cheese in the center. Roll up and pinch the seams. Place in baking dish and bake according to the package directions. Serve warm.