HumbleIntelligence/food-ner-1-Million huggingface dataset:
Alternate layers of potatoes, green pepper and onion in oiled casserole. Season each layer with salt and pepper. Mix soup with milk. Pour over the potatoes. Bake at 350° until potatoes are easily pierced with fork.
Combine all ingredients in large pot and cook over medium heat until tender, then add mixture of 4 tablespoons flour and 3 cups of milk (shaken or mixed together) and 1 pound Velveeta cheese, cut into cubes. Continue to simmer over low heat until the cheese is melted and add salt and pepper to taste.
Sift dry ingredients. Beat egg yolks. Add milk and shortening. Turn into dry ingredients. Beat egg whites and add to batter. Dip batter onto hot waffle iron.
Bring liquids and peanut butter to boil, add krispies and stir, remove from heat and drop on wax paper.
Combine in saucepan the sugar, cocoa, salt and cold water to make a paste. Blend in hot water. Simmer 4 to 6 minutes, stirring until thick and smooth. Cool and stir in vanilla extract.
Heat oven to 350°. Mix butter and sugar together, then add pretzels. Reserve 2 tablespoons mixture to topping. Pat into a 9 x 13-inch baking dish. Bake 15 minutes, cool.
Boil these together. Add peaches and boil until a straw can easily penetrate to the stone. Take out the peaches and put into jars. Mix equal parts of syrup and brandy and pour this over peaches, filling the jars and covering with syrup. Seal.
Mix peanuts, sugar, syrup and salt in glass bowl. Cook 7 to 9 minutes on High. Quickly stir in margarine and vanilla. Cook 2 to 3 minutes longer. Take out and add soda. Pour onto greased cookie sheet.
Combine butter, pepper and garlic; spread into rectangle on a piece of foil; freeze until firm. Take that butter and cut into 6 equal pieces. Place one piece of butter on each chicken breast; fold in end and roll to encase the butter completely. Secure with skewers or toothpicks. Beat egg with water. Coat chicken with seasoned flour; dip in egg mixture, then coat with bread crumbs. Place in shallow dish; chill 30 minutes. Deep-fry chicken breasts in hot oil about 10 minutes or until golden brown. Keep warm in oven at 200° while remaining chicken is cooking. Serve immediately.
Place butter in a 9-inch square baking dish. Microwave at High for 45 seconds to 1 1/4 minutes or until butter melts. Stir in graham cracker crumbs. Press mixture evenly in bottom of dish. Pour condensed milk evenly over crust. Sprinkle with chocolate chips and coconut. Top with half the nuts. Lightly press down. Place on upside down saucer in microwave. Microwave at Power level 7 for 8 to 9 minutes or until mixture bubbles. Rotate every 2 minutes. Sprinkle with remaining nuts. Cool. Cut into 24 bars.
Combine all ingredients; mix well. Pour in greased casserole dish. Bake for 1 hour at 350°. Sprinkle top with 1/2 to 1 cup of grated cheese and leave in oven just long enough to melt, but don't brown the cheese.
Mix together; shape into balls. Lay in greased baking dish. Pour Ragu sauce over all or 1 cup mushroom soup and 1 cup tomato paste. Bake for 2 hours at 300°.
Mix all ingredients in a medium size bowl, except cherries. Fold them in last, carefully, so not to crush them. Chill for at least 30 minutes, then serve.
In large frying pan (electric if you have one) add everything except cabbage. Cover and cook on medium heat until cabbage is half done, stirring often.	Slice kielbasa into 1/2-inch lengths and add to cabbage. Cover and stir often until cabbage is done. Will come to golden brown.
Microwave (High) 2 cups water in uncovered 1-quart glass bowl 3 to 3 1/2 minutes or until boiling. Stir in gelatin until dissolved. Set aside. Wrap cinnamon sticks and cloves in a piece of cheesecloth. Tie securely. Add 2 cups water in 2-quart glass bowl. Microwave (High) uncovered 3 to 4 minutes or until boiling. Add tea bags and allow to set, about 5 minutes. Remove spice packet and tea bags. Stir in sugar, lemon juice and gelatin mixture. Refrigerate to chilled. To serve, pour gelatin mixture in punch bowl. Stir in pineapple juice. Add Sprite.
Brown ground beef in pot and drain off grease. Add chili sauce, vinegar, sugar and salt. Simmer 20 to 30 minutes stirring often. Serve on hamburger buns. Serves 6.
Shred lettuce heads. Cover bottom of a 9 x 13-inch pan. Add by layers the celery, onion, water chestnuts and peas. Spread mayonnaise evenly over top. Sprinkle with Parmesan. Mix together sugar, salt and garlic powder. Sprinkle over top. Cover and refrigerate at least 10 hours, up to 24 hours. Before serving, garnish with bacon, chopped eggs and tomatoes.
Melt margarine, oil and marshmallows. Pour over popcorn. Press into a greased Bundt or pound cake pan while warm. Decorate the top with the few gumdrops. When cake is cool, it will come out easily.
Assemble all ingredients and utensils. In a large bowl, mix all dry ingredients together. In another bowl, mix liquid ingredients. Then stir together just until dry ingredients are moistened. Spoon batter into muffin tins which have been sprayed with a low calorie nonstick coating spray. Bake in a 350° oven for 15 to 20 minutes. Calories 100, sodium 103 mg., carbohydrate 17 grams, fat 2 grams.
Mix. Coat chicken, then bake in 350° oven for about 1 hour.
Cook macaroni to desired doneness as directed on package. Drain; rinse with hot water. Set aside. Melt margarine in same saucepan over medium heat. Stir in flour, onion powder, salt, oregano and cayenne; blend well. Cook until mixture is smooth and bubbly. Gradually stir in milk. Cook until mixture thickens and boils, stirring constantly. Add vegetables and cheese, stirring until cheese is melted. Stir in cooked macaroni. Cook 3 to 5 minutes or until thoroughly heated. Makes 4 (1 1/2 cup) servings.
Cook broccoli 10 minutes and drain. Mix all ingredients. Bake in slightly greased casserole dish at 400° for 30 minutes. Put 1 cup crushed crackers on top of the casserole for the last 10 minutes of baking or until golden brown.
Mix as for any cookie (I generally mix well after each ingredient). Roll into balls about the size of a walnut and dip in sugar. Bake 6 to 8 minutes at 375°. Bake about 3 minutes longer if you want crisp cookies.
Flake salmon. Add salt, pepper, lemon juice, cracker crumbs, eggs, milk and parsley. Shape into patties. Melt shortening and fry patties at 350° in a preheated fry pan until golden brown on both sides. Garnish with lemon slices and parsley, if desired.
Combine cranberries and sugar. In a large bowl; combine apples, marshmallows, grapes, pineapple and pecans. Fold in the cranberries and mix well. Fold in the whipped cream. Cover and chill. May sprinkle with coconut before serving.
Mix ingredients together and make small balls, make a well with clothes pin or thumb; fill with jelly. Bake at 350° till done, about 12 to 15 minutes. Can shake powdered sugar on them.
Mix oil, water, vinegar and sugar. Heat. Let stand until cool. Drain kraut; add pimento, celery, onion and green pepper. Mix all together.
Cut bacon in 1/2-inch pieces and fry until very crisp. Drain off fat. Put cooled bacon pieces in pie shell. Cover with shredded Swiss and chopped onion. Heat cream and add to well-beaten eggs. Add seasonings (very small amount of nutmeg). Pour into pie shell. Bake in preheated 350° oven for 1 hour.
Combine the sugar and graham cracker crumbs. Place frozen cinnamon rolls in a bundt pan sprayed with non-stick cooking spray. Sprinkle mixture over rolls. Cover with plastic wrap, let rise until double in size (about 4-5 hours) at room temperature. Bake at 350 for 25-30 minutes. Invert immediately on serving platter. Microwave cream cheese frosting packet for 10 seconds. Snip off corner and drizzle on bundt.
Mix all ingredients. Pour into dish. Refrigerate until firm. Cover with thin layer sour cream. Make up another mixture, same as previous, and pour over the layer of sour cream. Put back in refrigerator until firm.
Cut 12 circles from bread, set aside. Fit scraps of bread (top crust removed) in bottom of 9 x 13-inch pan. Place cheese over bread, add layer of broccoli, then ham. Arrange circles on top. Combine remaining ingredients and pour over all. Cover and refrigerate overnight. Bake, uncovered, at 325° for 55 minutes. Sprinkle shredded cheese on top 5 minutes before end of baking time. Let stand 10 minutes before cutting into 12 squares. Parsley on top! Serves 12.
Soften cream cheese; add ingredients. Hand mix. Pour into 8-inch pie pan. Bake 20 minutes at 350°. Serve with crackers of choice.
Beat egg and one tablespoon water. Roll chicken in egg, then in bread crumbs. Brown in skillet with the small amount of shortening. Stir in soup, one-quarter cup water, onion and seasonings. Cover and cook on low heat about 30 minutes or until done. Stir occasionally. Sprinkle with cheese; heat until cheese melts. Serve with grated Parmesan cheese. Add additional oregano if desired.
Add Ro-Tel and oil to beans and simmer for 20 minutes. Bean mixture can be served as is or whipped with a hand mixer. Warm tortillas and fill with beans. Top with grated cheese. Ground beef or turkey can be added, if desired.
Layer first three ingredients in a pan. Mix soup with enough milk to make 2 cups. Add eggs to the mixture and pour over the chicken. Bake at 375° until it bubbles.
Heat oven to 400°. Line pan with foil. Grease a rack and place in pan. Mix crumbs and seasonings on waxed paper. Coat chicken with yogurt using fingers. Press crumbs on chicken to coat. Place on rack spacing in between. Bake 45 to 50 minutes until coating is brown and juices run clear when pierced.
Take fruit cocktail; add vanilla pudding, Cool Whip and sliced bananas. Mix altogether. Can be served immediately.
Cut bacon in very small pieces and brown. Add onion after bacon has browned. Allow to cool. Mix vinegar, sugar, salt, pepper and cabbage. Add this to bacon and onion. Drain beans; add to cabbage/bacon mixture and simmer for several hours. Drain off excess liquid before serving.
Bring the water to a boil in a medium saucepan over medium heat. Dissolve the bouillon cube in the boiling water. Add the broccoli and cook for 5 to 6 minutes, until it is bright green and fork-tender.
Combine graham cracker crumbs and butter and press firmly into bottom of an 8-inch square pan. Chill at least 1 hour.
Preheat oven to 350°. Place chicken parts in flat roasting pan. Sprinkle with garlic powder, salt, pepper, oregano and parsley. Put a small pat of butter on each piece of chicken. Sprinkle paprika over all. Bake at 350° for 40 minutes. Baste now and then. Mix together soup, wine and mushrooms. Pour over chicken. Bake 20 minutes longer, basting often with sauce.
Brown beef; add onion soup mix, chili powder, salt and pepper. Mix well. Add tomato sauce and chili beans. Cook over medium heat until desired consistency or until the aroma gets to you and you just have to taste some.
Cut chicken breast into pieces 1 1/2 to 2 inches wide. Combine next 6 ingredients in a paper bag. Coat chicken with mixture a few pieces at a time by shaking bag. Place chicken in a baking dish and press any remaining seasoning into chicken. Sprinkle chicken with oil and melted butter. Bake, uncovered, at 350° for 30 minutes. Pour wine over chicken and cover with foil. Reduce heat to 325°. Bake 15 minutes. Remove foil. Raise heat to 350° and bake 10 minutes.
Brown and drain ground beef. Make your own salad the way you like. Add taco seasoning to ground beef and add to salad.	Pour Catalina dressing to taste. Enjoy!
Cream sugar, oleo and oil until fluffy. Add eggs and vanilla. Add dry ingredients. Drop by heaping teaspoon on ungreased sheet. Press down with sugared glass.
*You can use anything you like, hamburger, sausage, ham, Cheddar cheese, Mozzarella or American.
Mix sugar and baking powder with flour and sift. Mix soda with buttermilk. Add to dry ingredients. Add beaten eggs and remaining ingredients. Have a 6-quart kettle 1/2 full of boiling water. Put a small saucer in bottom of kettle. After dough is wrapped in a 24-inch square of white cloth, tie a string 2 inches from top and put in boiling water for 2 hours over medium heat. Take from water and place on a large platter. Slip out of cloth as it will glaze itself. Can be served now or later with white sauce.
Scrub potatoes and lay next to the handle of wooden spoon. Slice 1/4-inch through potatoes, but not quite all the way. (The spoon helps to prevent this.) Put in baking dish and fan slices slightly. Sprinkle with salt and drizzle with oleo. Add herbs. Bake at 425° for 50 minutes. Remove from oven and sprinkle cheeses on top. Return to oven 10 to 15 minutes more.
Mix all ingredients in blender or shaker until white and foamy. Pour dressing over salad just before serving.
Cream shortening and sugar; add egg, well beaten. Sift flour, spices, salt and soda three times together and add nuts and raisins, then add to the creamed mixture, alternating with applesauce. Bake in moderate oven.
Bring pot of salted water to boil. Add onions; cook 3 minutes to loosen skins. Drain and cool. Cut root ends from onions. Squeeze onions at stem end (onions will slip out of skins). Combine pearl onions, sherry, raisins, honey, water, butter and thyme in skillet. Boil over medium-high heat. Reduce heat to very low; cover and simmer until liquid evaporates and onions caramelize.
Dissolve gelatin in boiling water. Add cherries, sugar, pineapple (not drained) and pecan pieces to gelatin mixture. Pour Coke down side of bowl, mixing carefully. Pour into 9 x 13-inch pan. Refrigerate and let congeal.
Mix Rice Krispies, chopped pecans and coconut. Bake slow at 325° in 9 x 13-inch pan or dish for 30 minutes, stirring often. Mix in brown sugar and melted margarine; mix well. Take half of mixture and pat firmly in bottom of pan or dish (9 x 13-inches). Slice ice cream and cover crumb mixture. Cover with remaining half of crumb mixture. Cover with foil or lid and freeze.
Melt butter in frying pan, add onions and any optional veggies. Stir and cook until tender. Push cooked veggies to side of pan- scramble eggs. Put cold cooked rice over top of eggs and veggies. Mix together, frying until warm throughout. Add soy sauce to taste. Can add cubes of cooked meat!
Cook broccoli and drain. Melt Cheez Whiz in microwave. Saute celery and onions in margarine until tender.
Combine all ingredients. Bake in a 350° oven for 45 minutes.
Soak yeast in lukewarm water. Scald milk and let it cool. Combine dry ingredients; add milk, water and yeast. Work in enough flour to make a soft dough. Let rise. Roll out, cut and let rise. Fry, top side down (first).
Spray casserole dish with Pam. Combine ingredients and sprinkle with cinnamon. Bake slowly at 350° for 3 hours. Stir occasionally. May add raisins after removing from oven.
Add sugar, oil, salt and cold water to scalded milk. Mix well. Add eggs and yeast. Gradually add flour, mixing well. No kneading is necessary. Cover bowl with waxed paper and towel. Set in warm place and let rise until double. Divide dough into 3 parts. Roll each part into 1/2-inch thick circles. Cut each circle into 12 sections and roll up crescent shape. Place on greased cookie sheet and let rise again. Bake for 14 minutes at 350°. Butter tops while still warm.
Beat eggs slightly Add milk and bread crumbs; let stand. Saute onions in 2 tablespoons butter. Remove and add to crumb mix. Add seasonings and meat; mixture will be soft. Chill 1 hour to blend flavors. Shape mixture into 1 to 1 1/2-inch balls and brown slowly in remaining butter, turning easily. Add more butter if necessary. Arrange in large baking dish. Add flour to pan drippings and blend. Cook until browned. Add beef broth and simmer until thickened and smooth. Add cream. Sauce will be thin. Pour over meatballs. Bake at 325° in oven for 30 to 45 minutes.
Mix all ingredients well. Bake in muffin pan 20 to 30 minutes in a 400° oven.
Arrange in layers in a 9 x 13-inch covered container. Cover vegetables with mayonnaise and sugar. Seal airtight and refrigerate for 6 hours. Just before serving, sprinkle crumbled bacon pieces on top.
Combine all ingredients into punch bowl. Stir. Do not add water to frozen cans.
In mixing bowl, combine eggs, milk, oil and vanilla; beat well with spoon. Sift together flour, sugar, baking powder and salt and add to milk mixture. Blend together lightly with a spoon. Do not beat. Heat oil to 375°. Dip spoon into hot oil until spoon is hot. Quickly dip up 1 tablespoon of batter. Dip in oil to drop off batter. Cook about 4 minutes. Drain and put powdered sugar on them when cool. Enjoy!
Cook for about 1/2 hour. Thicken with cornstarch as you would gravy or strain in colander.
Melt butter. Add sugar and curry powder. Drain and dry fruit. Place in 1 1/2-quart casserole dish. Add butter mixture and sprinkle almonds on top. Bake with oven meal for last 30 minutes.
Cut up vegetables. Cook all together on low in crock-pot or at 350° in oven.
Scald milk and pour over margarine, sugar and salt. Set aside to cool to lukewarm. Add flour and beat. Dissolve yeast in 1 cup warm water; add to first mixture. Add eggs; mix well. Soak raisins in hot water; drain good. Add raisins to bread mixture. Add more flour to make moderately soft dough.
Dice onion and peppers. Combine cream cheese, sour cream, green onions and peppers in bowl. Mix until smooth. Spread a layer over the tortillas and roll up. Continue until gone. Put in pan; cover with foil and refrigerate for 24 hours. Cut each roll into bite size pieces before serving. May serve picante sauce for a dip.
Butter warm toast; sprinkle with cinnamon and sugar. Cut toast into 4 pieces (corner to corner). Move pieces apart just a little to make your butterfly.
Beat egg; stir in milk, sugar and Bisquick. Add walnuts. Bake in ungreased loaf pan at 350° for 1 hour. For variety, add 1/4 cup orange marmalade.
Mix Jell-O according to directions on package. Refrigerate until it has thickened. Put marshmallows and a little heavy cream in top of a double boiler and melt. Beat remaining heavy cream and cream cheese. Add melted marshmallows and mix. Stir in drained pineapple and chopped nuts. Add mixture to thicken Jell-O. Pour into a mold.
Drain asparagus, reserving liquid. Cut asparagus into 1-inch pieces. Combine asparagus and reserved liquid with next 5 ingredients in 2-quart casserole; mix well. Drizzle with melted butter. Bake at 350° for 20 to 30 minutes. Yield: 6 servings.
Heat oven to 350°. Grease bottom only of 8 x 4-inch or 9 x 5-inch loaf pan. In large bowl, combine sugar and margarine; blend thoroughly. Add eggs; mix well. Stir in buttermilk. Lightly spoon flour into measuring cup; level off. Add flour, cocoa, baking powder, salt and soda. Stir just until dry particles are moistened. Stir in nuts. Pour into pan. Bake at 350° for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan, cool completely and slice.
Make your favorite pie crust. Mix apples, sugar, flour and cinnamon. Put in pie shell. Dot with butter. Make crumbs for on top (mix flour, sugar and water); sprinkle on top. Bake at 350° for almost 1 hour.
Mix spice cake mix, shortening and boiling water. Let stand for 30 minutes. Beat and add 2 eggs and sherry. Combine the chopped fruit, raisins and nuts. Stir into batter. Bake in greased and paper lined loaf or tube pan until done at 300°.
In large cake pan, pour peaches and water. In small bowl, mix sugar and flour. Pour mix over peaches and spread. Add box of cake mix on top, spreading evenly. Cut up stick of margarine and spread over top. Bake 1 hour and 20 minutes at 350° or until brown.
Cook noodles. Stir in butter, cream and cheese while noodles are hot.
Cream margarine with peanut butter. Add vanilla and sugar. Roll into balls. Melt chocolate bits with paraffin wax. Using a toothpick, dip each ball into chocolate mixture and lay it on wax paper to dry.
Preheat oven to 375°. Combine butter, sugar, eggs, corn syrup, salt and vanilla extract in a bowl. Beat until well mixed. Fold in almonds and turn into unbaked pie shell. Bake for 40 to 50 minutes. Cool on rack.
Mix milk, salt and dry mustard together and add to the eggs. Put bread in greased 9 x 12-inch pan. Add cheese and sausage in layers. Pour egg mixture over the top and let set in refrigerator overnight. Bake at 375° for 35 minutes.
Brown sausage and drain. Melt cheese with milk on top of stove in heavy saucepan or double boiler. Next, add sausage to cheese mixture and then add green chilies. Let simmer for 20 minutes on low heat. May have to add some more milk if it is too thick. Serve over nachos.
Blend oatmeal in blender to a fine powder. Cream butter and both sugars, eggs, and vanilla. Mix together with flour, oatmeal, salt, baking powder and soda. Add chips, candy, and nuts. Bake for 6 minutes at 375°. Makes 112 cookies.
Boil sweet potatoes until almost tender. Drain and cool. Peel and slice into thick pieces. Make syrup of light brown sugar, maple syrup, sugar, butter, water, and salt. Boil slowly about 10 minutes. Cover bottom of large, shallow baking dish with half of the sweet potato slices. Cover with half of the syrup. Bake in 350° oven about 1 hour, basting occasionally. A topping of marshmallows and pecans may be added before removing from oven.
Combine milk, soup, salt, pepper, beans and 1/2 can of onions. Mix well and pour into 1 1/2-quart casserole dish. Bake, uncovered, for 30 minutes at 350°. Top with remaining onions and bake 5 minutes longer.
Mix all ingredients together. Bake in greased 2-quart casserole for 1 hour at 350°. Good make ahead vegetable for holiday dinners.
Prepare rotini according to package directions and drain. In skillet, cook ground beef, chopped green pepper and onion until beef is done. Drain fat. Add tomatoes, bouillon, Worcestershire sauce and pepper. Simmer 5 minutes. Remove from heat, stir in milk, Ricotta cheese, 1 cup shredded Cheddar cheese and rotini. Pour into a 2 1/2-quart baking dish. Top with remaining Cheddar cheese. Bake, covered, in 350° oven for 30 minutes. Yield: 4 to 6 servings.
Mix stuffing, margarine and water lightly. Put half in buttered 9 x 13-inch pan. Mix chicken, onions, mayonnaise and salt. Put in the pan over bread mixture. Top with remaining bread mixture. Beat 2 eggs slightly and add 1 1/2 cups milk. Pour evenly over bread mixture. Cover with foil and refrigerate overnight. Take out 1 hour before baking. Spread 1 can mushroom soup over top. Bake, uncovered, at 325° for 40 minutes. Sprinkle grated Cheddar cheese on top. Return to oven for 10 minutes.
Drain tomatoes and puree in food processor. Save liquid for spaghetti sauce. Wash and seed peppers. Process fine with carrot and onion. Add pepper to tomatoes with 3/4 cup white or apple cider vinegar, celery seed, cumin seed, garlic powder, curry powder, parsley and 2 rounded tablespoonfuls of salt.
Press the rolls into a 9 x 13-inch pan. Bake at 350° for 8 to 9 minutes; let cool. Mix the cream cheese, salad dressing and Ranch dressing. Cut all vegetables fine; seed tomatoes. Put cream cheese mixture on rolls; press vegetables into cheese. Top with grated cheese. Chill. Other vegetables may be substituted.
Mix all ingredients together, using heaping measures. This will make 12 ounces. It should be sprinkled generously on spareribs before cooking.
Mix together first four ingredients by hand. Pour into lightly greased and floured pan. Then blend together last three ingredients; pour over top of cake mixture. Bake 40 minutes at 350°.
Melt butter. Add the butter to graham cracker crumbs in a bowl. Place the mixture into a rectangular baking pan. Sprinkle the chocolate chips and butterscotch chips all over the crumbs. Spread the coconut over the mixture. Lastly, sprinkle the nuts over everything. Finally, pour the Eagle Brand milk all over the pan. Bake for 20 to 25 minutes at 350°.
Combine first 4 ingredients in a mixing bowl; beat well at medium speed of an electric mixer. Stir in remaining ingredients and pour into a well-greased 9-inch pie plate. Bake at 400° for 10 minutes; reduce heat to 350° and bake about 20 minutes or until set. Cut into wedges to serve.
Brown hamburger, sausage and onion. Add the next 7 ingredients to the hamburger, sausage and onion. Layer noodles, sauce and cheese. Repeat 2 times. Pour 3 cups water on top. Bake at 325° for 1 hour and 20 minutes. Cover for first hour. Fits in 9 x 13-inch pan. Can be frozen.