HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 375°. Lightly spray rack of foil-lined pan with vegetable oil cooking spray or oil lightly. In shallow dish, combine uncooked oat bran, parsley, orange peel and sage; mix well.
In skillet, cook beef and onion until meat is lightly browned and onion is tender. Drain off fat. Combine meat and onion with noodles, cheese, soup, 1 cup water, green pepper, chili sauce, pimento, salt and dash of pepper. Mix well.
Slice beef into 2 x 1-inch strips. Combine all other ingredients and mix thoroughly. Pour over beef and mix. Refrigerate for 2 hours.
In food processor, put first 4 ingredients. Blend until smooth. Chill until slightly thickened. Add celery and onions; mix and return to refrigerator until set.
Mix together by hand the grated and mashed potatoes. With a large glass dipped in flour, cut into round or oval shaped pieces. Combine cheese, egg, salt and caraway seed. Place a generous tablespoon on each round. Fold over, press edges together and shape into an oval shaped dumpling. Boil in rapidly boiling salted water for about 15 minutes. Lift out with slotted spoon. Serve with melted butter or sour cream.
Mix first 7 ingredients together and put in Pyrex dish. Crush crackers and melt butter. Mix crackers and butter. Spread over top of casserole. Bake at 350° for 30 minutes.
Saute onion and celery in butter; mix dressing and remaining ingredients (except soup). Pour into a 9 x 13-inch casserole dish. Cover with foil and refrigerate overnight. Take out 1 hour before cooking. Cover with mushroom soup (undiluted). Bake 40 to 45 minutes at 325° with foil cover. Add cheese and bake about 10 minutes longer.
Brown meat and onion. Add remaining ingredients. Pour mixture into a casserole dish and bake in a 300° oven for 1 hour.
Beat egg, sugar and Crisco until smooth. Sift together all dry ingredients. Add to first mixture. Add buttermilk and molasses. Roll out on floured cookie sheet. I pinch them like homemade biscuits. Bake at 375° for 15 minutes.
Stir-fry chicken in oil over high heat for 3 minutes. Add vegetables and stir-fry 3 minutes longer. Mix remaining ingredients in a small bowl. Pour over chicken and vegetables. Bring to a boil. Stir 2 minutes longer. Serve over rice.
Melt cheeses together. Add remaining ingredients except water. Remove from heat. Mixture will be lumpy. When cool, put in blender and add water.
Mix well. Store in airtight canister. Place 1/4 or 1/3 cup of mix in mug. Add hot water; mix well (1 cup).
Cook brownies and cool; break apart. Put 1 layer in large bowl; top with part of prepared pudding. Top with part of Cool Whip. Continue layers. Refrigerate overnight and serve.
Preheat oven to 350°. Roll dough out on cookie sheet or in pizza pan. Bake until done. Let cool. Mix confectioners sugar, cream cheese and nondairy whipped topping together, spread on cookie dough. Mix strawberries with glaze. Spread over cream cheese mixture. Refrigerate before serving.
Brown beef in large, heavy kettle; drain fat. Add onion and cook and stir until onion is tender. Add remaining ingredients. Simmer 15 minutes. Serve with sprinkle of grated cheese on top, if desired.
Just mix in blender or shaker. Excellent for steaks or fish. Makes 4 to 6 servings.
Pour over chicken in baking dish. Bake at 375° for 1 1/2 hours, basting every 15 minutes or so.
Preheat oven to 400°. Cut shortening into flour with pastry blender or rub with fingertips until the shortening particles are the size of peas. Add milk slowly, tossing mixture lightly.
Melt chocolate chips, peanut butter and butter. Add vanilla. Pour over cereal. Add sugar. Stir.
Soak doves in salt water about 2 hours. Mix sour cream, soup and seasonings. Arrange doves in casserole. Pour soup mixture over doves. Bake at 350° for 1 hour or until tender. Pour wine over doves about 10 minutes before done. Quail can be substituted for doves.
Mix together all ingredients until mixed well. Form into small balls. Bake at 375° until golden brown.
Mix together all ingredients, except ham and cheese, to form a ball and place on waxed paper. Flatten out to about 8 x 12 inches. Place thin slices of ham (about 6) on meat mixture and sprinkle with Mozzarella cheese. Roll up, seal seams and ends. Bake at 350° for 45 minutes to 1 hour or microwave on High for 12 to 13 minutes. Melt more cheese on top the last few minutes if desired.
Saute onion in butter. Microwave broccoli for 4 minutes. In large bowl, combine soup, milk, water and rice. Drain broccoli and add to mixture. Add onions and butter. Let stand 5 to 10 minutes. Add cheese and mix well. Bake in a 9 x 13-inch dish for 30 minutes at 350°.
Cut V-shape wedge the length of each banana. Place banana on double thickness of heavy-duty foil. Stuff bananas with chips and marshmallows. Wrap securely. Cook over coals 10 to 15 minutes.
Preheat oven to 400°. Mix bread crumbs, parsley, garlic, 2 teaspoons olive or salad oil and 1/4 teaspoon pepper until blended. Brush mustard onto chicken breasts, then coat with bread crumb mixture. Place chicken in 11 x 7-inch greased baking dish, crumb side up. Bake chicken for 20 minutes. Cut each tomato lengthwise in half. Mix Parmesan cheese, oregano, salt and 1/4 teaspoon pepper. Sprinkle mixture over tomatoes. Add to chicken in baking dish and bake 15 to 20 minutes longer, until coating on chicken is crisp and juices run clear.
Preheat oven to 350°. Spray a 9 x 9 x 2-inch baking pan with nonstick cooking spray. Cut bread into 1/2-inch cubes and toss with raisins and cinnamon in a large bowl. Beat together milk, applesauce, egg whites, sugar and vanilla. Pour mixture over bread cubes and let stand for 25 minutes. Pour mixture into prepared pan and bake for 35 to 40 minutes or until knife inserted comes out clean. Remove from oven and serve warm. Yields 10 servings.
Brown cut up meat in bacon fat. Add sliced onions and continue to brown. When nicely browned, stir in flour. Place in baking dish and add vinegar, ketchup, sugar, salt and pepper. Cover meat with water; bake in 375° oven for 2 to 3 hours or until tender, adding water as needed to keep meat covered. When done, thicken gravy and serve. Serves 4 to 6.
Wash thoroughly, peel and boil potatoes. Mash when done. Add sugar and eggs and beat well. Add rest of ingredients and beat again. Pour in uncooked 9-inch pie shell. Bake in 375° oven for approximately 1 hour.
Sift flour and sugar together; cut in the shortening. Add yeast mixture, then buttermilk mixture. Stir well. Knead dough then place in greased bowl and refrigerate overnight. Roll out and place on cooking sheet well greased. Brush tops with marg. and let set out 2 hours before cooking. Place in cold oven; bake at 450° until brown, then brush with marg. Makes 30 to 36 rolls.
Put hot water in bowl. Add sugar, salt and oil. Beat eggs in this when it cools down. Add the 1/2 cup warm water with yeast in it. Add enough flour to knead; set aside to rise to twice its size. Knead down again. Make into rolls; let rise again, then bake in a 350° oven.
To make low-calorie, substitute sugar-free vanilla pudding, lite Cool Whip and nonfat sour cream.
Chop the onion fine; add garlic and parsley. Add to cream cheese and Cheddar cheese; form into ball. Roll into crushed walnuts until covered. Serve with your favorite crackers. Serves approximately 20 to 25 people.
Layer cut-up chicken, sour cream and chicken soup (which have been mixed) and cracker crumbs, ending with cracker crumbs. Add melted oleo and poppy seed on top. Bake at 325° for 25 minutes in a 9 x 12-inch pan.
Put butter in skillet and melt, cooking celery and onions that have been chopped up. When slightly brown, add meat. While cooking or before, put bread that has been slightly toasted, in milk that has been almost boiled. Pour milk over broken bread pieces and let stand 30 minutes. Then add all ingredients together.
Brown ground beef and season to taste. Cut up Velveeta in 1-inch cubes. Place in microwave safe dish. Add Ro-Tel tomatoes (undrained). Microwave until cheese is melted. Add ground beef. Stir and serve with tortilla chips.
In 3-quart saucepan, over medium heat, saute onion, carrots and celery in 1 tablespoon butter or margarine. Add fish, potatoes, bay leaf, salt, thyme, pepper and wine. Cover; simmer 20 minutes. With fork, break fish into chunks. Add milk and remaining butter. Discard bay leaf. Sprinkle with parsley. Makes 4 servings.
Mix together dry ingredients. Add water and shortening. Add eggs, beating well. Pour in greased and floured Bundt pan. Bake at 350° for 45 minutes. After cool, remove from pan. Drizzle with glaze made from powdered sugar, lemon juice and butter.
Mix mashed potatoes, 2 tablespoons sugar and 1/3 cup butter together. Beat in milk and eggs. Fold mixture into a 2-quart baking dish. Combine coconut, brown sugar, flour, pecans and 2 tablespoons butter. Sprinkle over sweet potato mixture. Bake 1 hour at 325°. Freezes well.
Spread sauerkraut in bottom of baking dish. Put chicken in next. Cover with sliced cheese. Add Italian dressing. Refrigerate one hour. Bake, uncovered, for 45 minutes in a 375° oven.
Cream shortening, sugar, eggs and vanilla. Add remaining ingredients. Put in greased 13 x 9-inch pan. Bake at 375° for 35 to 40 minutes.
Sprinkle beef with salt and pepper. Brown on stove top on all sides, about 15 minutes. Chop onion and sprinkle over roast. Combine sour cream and flour. Pour over roast. Add wine. Cook for 2 1/2 to 3 hours.
Wash neckbones and put in a heavy pot. Cover with water. Add all ingredients, except rice. Cook until tender. Add rice and cook briskly for 5 to 7 minutes with lid on pot. Lower heat and cook 10 minutes. Make sure all of the rice is in stock.
Boil oleo, brown sugar, dark syrup and cream of tartar together for 5 minutes. Remove from heat and stir in baking soda. Mix well and pour over popped corn and put in oven for 1 hour at 250°. Stir once or twice while cooking.
Blend 1/2 cup brown sugar and butter; add 1 cup sifted flour. Pat the mixture on bottom of ungreased 9 x 9-inch pan. Bake 10 minutes at 350°. Take out of oven.
Prepare pie shell. Sprinkle bacon, cheese and onion in pastry. Blend eggs slightly. Beat in remaining ingredients. Pour egg mixture into pie pan. Cook, uncovered, at 425° for 15 minutes. Reduce to 300° and cook until knife inserted in center comes out clean (about 30 minutes). Let stand 10 minutes before cutting.
Heat oven to 375°. Beat margarine and sugars until creamy. Add eggs, milk and vanilla; beat well. Add flour, baking soda and salt; mix well. Stir in oats, butterscotch chips and nuts; mix well. Drop by rounded measuring tablespoonfuls onto ungreased cookie sheet. Bake 9 to 10 minutes for a chewy cookie or 12 to 13 minutes for a crisp cookie. Cool 1 minute on a cookie sheet; remove to wire rack. Cool completely. Makes about 5 dozen 2 1/2-inch cookies.
Mix all ingredients and pour into 9 x 13-inch greased pan. Bake at 350° for approximately 40 minutes.
Place frozen mixed vegetables in a Dutch oven. Steam only until vegetables are crisp. Toss with Golden Caesar dressing to coat. Reheat quickly to preserve the crispness of the vegetables.
Stir brown sugar into oleo. Add eggs, one at a time, beating after each egg. Add remaining ingredients. Bake in a deep square pan for approximately 30 minutes. Cool and cut into squares. Can then be dipped in powdered sugar for a variation.
Mix all ingredients together into a loaf and bake, uncovered, at 350° in an 11 x 7-inch dish for 1 hour or until loaf is done in center. Serves 6.
Mix first 7 ingredients together in large bowl. Set to one side. Brown hamburger meat in skillet. Grease large skillet and brown a small amount of corn meal in bottom. Place a layer of first mixture in skillet, then place hamburger meat on top of this. Add cheese, onion and peppers. Place the rest of the corn bread mixture on top. Bake at 350° for 45 to 50 minutes.
Slice enough peaches to cover the bottom of a greased 8 x 8-inch baking dish. Mix together flour, sugar, salt, baking powder and egg with fork. Sprinkle over fruit. Over crumbs, pour melted butter. Sprinkle with cinnamon. Bake for 30 to 45 minutes at 350°. Can also be made using apples.
Flour and roll to fit a small cookie sheet one sheet of puff pastry. Prick with fork before baking; bake according to directions. Mix cream cheese and sugar. Spread mixture on cooled pastry. Top with fresh peach slices, strawberries, blueberries, etc. Refrigerate before serving.
Cover first 3 ingredients with water and pickling salt. Let stand overnight. Drain in the morning. Mix sugar and vinegar, don't heat. Stir until dissolved. Pour over cucumbers. Put in freezer container and freeze.
Cut crusts off bread. Cut bread slices into 4 fingers. Toast crust and bread fingers at 200° for about 2 hours, stirring occasionally. Roll crusts into a fine crumb. Mix together peanut butter and oil in saucepan over low heat, stirring well. Dip bread sticks into peanut butter mixture and roll in crumbs. Place on wax paper. Nice for a party or to serve as a snack; isn't very sweet.
Add crab boil to water and bring to a boil. When rolling, add shrimp. Boil 1 minute. Turn off heat and let shrimp stand in water 10 minutes. Remove shrimp.
In a skillet brown meat, peppers and onions. Drain. Reduce heat and add rice and tomatoes. Simmer for 5 to 10 minutes. Pour in casserole dish and add Fritos and top with grated cheese.
Fry meat in oil. Add mushrooms, green onion, rice and soy sauce. Cook over low heat 10 minutes, stirring occasionally. Dribble egg over rice and cook for 5 minutes longer, stirring frequently. Serves 6 to 8.
Cut chicken into cubes. Add egg white, 1 tablespoon of soy sauce and 1 tablespoon cornstarch. Marinate for 1/2 hour. Deep fry and set aside.
Mix mustard and vinegar in a small pan and let stand overnight. Next day, stir in sugar. Add eggs and salt. Cook until thickened. This is very hot; use sparingly. Good on any kind of meat sandwiches.
Place pudding mix in a large mixing bowl. Add milk. Beat with an electric mixer on medium speed for 2 minutes. Fold softened ice cream into pudding mixture. Turn into an 8 x 8 x 2-inch pan. Sprinkle marshmallows on top. Freeze. Let stand for 15 minutes before serving. Serves 9.
Dice or place in blender, peppers, onions and garlic. Add to other ingredients and simmer 3 hours. Put in jars and seal. Makes about 16 pints.
Combine butter, oats, flour, brown sugar, nuts, eggs and vanilla. Beat for 3 minutes at medium speed of mixer. Stir in 1 cup chocolate chips. Spread batter in	8 x 8-inch microwavable square dish. Cover with wax paper. Microwave on High power for 4 minutes; rotate 1/4 turn.	Cook on High for 4 to 5 minutes longer until top of cake appears dry and bottom of cake is an even color. Sprinkle with 1	cup chocolate chips. Let stand for 10 minutes;	then spread chips evenly over top of cake. Cut into serving pieces. Enjoy!
In large bowl, stir together sweetened condensed milk and syrup. Fold in whipping cream. Pour into aluminum foil-lined 9 x 5-inch loaf pans. Cover.
Mix all ingredients. Roll into ball. Let cool about 1 hour, or until firm enough to be rolled in chopped nuts.
Blend cream cheese and powdered sugar. Spread 1/2 of mixture in each crust. Sprinkle 1/2 cup chopped pecans in each. Top with pie filling, then Cool Whip. Refrigerate 2 hours. Makes 2.
Mash beans; add remaining ingredients, except bacon. Heat over low flame. Sprinkle with bacon. Serve hot with tortilla chips. Makes 2 cups dip.
Combine 3/4 cup water, 1 tablespoon cornstarch and 2 tablespoons soy sauce; set aside. Combine remaining cornstarch and soy sauce; stir it into chicken pieces until well-coated.
Brown rice and crumbled fideo in oil. Add vegetables and broth. Cover and cook over medium heat until liquid is absorbed (about 20 minutes). Sprinkle almonds on top. Serves 4 to 6.
Combine sugar, vinegar and water in saucepan. Place over medium heat and stir until sugar is dissolved. Cook to hard-crack stage without stirring. Wipe crystals from sides of pan frequently or put lid on until crystals are dissolved. Remove from heat and add butter, salt and coloring. Stir only until dissolved and mixed. Drop from teaspoon onto well-buttered flat surface. Insert skewers. Makes 8 to 10 lollipops.
Cook pork (3 or 4 Boston butts, approximately 3 to 4 pounds or 2 large pork shoulders) until it falls off the bone. Cut up pork with scissors. Add sauce. Cook in medium oven for an hour, turning once until brown on each side. (I've tried to clean this up a bit since it goes back generations in my family and begins "dig a hole to bury and cook the pig, in the backyard...")
Scald milk (heat until skim forms on top; do not boil). Cool to lukewarm. Put 1/2 cup of the milk in small bowl and dissolve yeast in it. Pour remaining milk over sugar, salt and Crisco and stir to dissolve. Add yeast and milk mixture and stir. Add 2 1/2 cups flour and beat until bubbly. Continue adding flour until dough will not stick to sides of bowl.
Boil a whole chicken and use the broth, (optional: chicken can be added to recipe) Mix all ingredients together, place into dish and bake for 45 min. at 425 degrees.
Blend and work in 3 or 4 tablespoons water. Roll; place in pan. Prick with fork; refrigerate 1/2 hour. Bake at 425° for 10 minutes.
Preheat oven to 350°. In a large bowl, combine meat, bread crumbs, egg, onion and seasonings. Work mixture with hands until blended. On a sheet of waxed paper, shape mixture into a 6 x 14-inch rectangle. Sprinkle with chopped sauerkraut and grated cheese, leaving a 1-inch border around all edges. Starting with narrow end, roll mixture jelly roll fashion. Seal edges. Place in a shallow baking dish and bake for 45 minutes. Serves 6.
Season steaks and lay on foil. Put onion, bell pepper, garlic and mushrooms on top of steaks, wrap with foil. Preheat oven to 400°. Cook until done in oven (1/2 hour). Serve with baked potato and salad.
Dissolve jello in 1 c. hot water. Add 3/4 cup cold water, pineapple, cheese, nuts and marshmallows. When almost jelled, fold in whipped cream.
Mix dry ingredients well. Mix liquid, then sprinkle through dry ingredients and mix well. Spread on cookie sheets and bake at 250° for 1 1/2 to 2 hours. Stir once or twice, baking until dry and golden.
Cook ingredients together, without stirring, until a soft ball forms when dropped in water. Cool and beat until creamy. Add vanilla and chopped nuts, if desired. Pour onto buttered dish and cut into squares when cooled.
Combine all ingredients, except raisins; mix well. Bake in lightly greased 13 x 9-inch baking pan for 20 to 25 minutes at 325°, stirring occasionally. Stir in raisins. Spread mixture onto ungreased cookie sheet. Cool. Store in airtight container in a cool, dry place, or in refrigerator. Makes about 6 cups.
Mix and press in pan. Bake 5 to 8 minutes at 350°.
Brown beef; add tomatoes, salt, pepper and Worcestershire sauce. Bring to a boil. In casserole dish, place in layer. Cover with meat mixture and top with a layer of sliced potatoes. Cover and cook for about 1 hour at 350°. The last 10 minutes, sprinkle cheese on top and leave it in the oven until bubbly.
Cook chicken in water until tender. Debone; cut in pieces. Mix sour cream and soup. Add chicken. Spread in 9 x 13-inch baking dish. Brown cracker crumbs in oleo. Spread over chicken. Bake at 350° for 15 to 20 minutes.
Melt butter in a glass loaf pan. Sprinkle sesame seed, onion salt, and parsley flakes into melted butter. Dip individual biscuits into butter and herbs. Stand on end in dish. Make 2 rows in loaf dish. Sprinkle additional sesame seed on top and bake at 350° about 45 minutes or until center is done.
Split wings at joint and discard tips. In a large bowl mix remaining ingredients. Add chicken wings, turn to coat. Allow to marinate for at least 1 hour, up to 24 hours, in the refrigerator. Place on a baking pan and bake at 400° for 45 minutes.
Mix together sugar, egg, applesauce and milk. Add cinnamon and Bisquick. Mix thoroughly. Fill greased muffin tins 2/3 full and bake at 350° for 15 to 20 minutes.
Just mix all ingredients together. Marinate chicken with it. Pour into baking dish and bake at 350° for 45 minutes to 1 hour. Stir occasionally.
Cream butter and sugar. Add mashed bananas, salt, beaten eggs, flour, nuts, and vanilla. Combine water with baking soda and add last to the ingredients above. Bake in a greased loaf pan at 300° for 1 hour.
Melt Velveeta cheese in microwave dish. Add can of mushroom soup and stir until blended. Add 1 can diced hot or semi-hot peppers.
Combine potatoes, onion, broth and water in saucepan. Simmer, covered, 35 minutes. Pour into blender. Cover. Blend until smooth. Return to boiling. Stir in milk, reduce heat and simmer, covered, 4 to 5 minutes. Sprinkle with salt and pepper. Garnish with chives, if desired. Yields 8 servings.
Combine ingredients; pour into greased and floured stem pan. Bake 50 minutes at 350° or until done.
*Such as broccoli, cauliflower, onions, lettuce, peppers, tomatoes, carrots, finely chopped, or black olives.
Arrange pork chops on baking dish; place in a 350° oven for 15 to 20 minutes, until light brown.
Mix first 6 ingredients together in a double boiler and cook until thick. Add butter and vanilla. Mix until butter has melted. Spoon into cooked pie shell. Add meringue, if desired.
Mix all ingredients together and place into a prepared pie shell. Bake at 350° for 15 minutes, then at 325° for approximately 30 minutes (or until knife placed in center comes out clean).
Cook and drain pasta and lay flat on foil to cool. Combine Ricotta and Parmesan with eggs, salt and pepper. Spread 1/2 cup spaghetti sauce in bottom of 13 x 9-inch pan, cover with pasta, overlapping edges slightly. Spread 1/2 Ricotta cheese filling over pasta, top with a layer of pasta, repeat. Cover with pasta, remaining sauce and shredded Mozzarella.
Cream sugar, butter and eggs. Beat until fluffy. Add vanilla. Sift dry ingredients together (baking powder and flour). Reserve 1 cup of this mixture. Add remaining flour to batter mixture and beat well. Dredge blueberries in reserved flour mixture; fold this into batter. Pour into greased Bundt pan. Sprinkle top with a little sugar. Bake at 325° for approximately 1 hour.
Fry rice in hot oil until rice is a golden color. Saute pepper, celery, onion and garlic powder in margarine. Stir into rice. Add chicken broth, salt, bay leaf and beans. Put a piece of wax paper on top, then cover with a lid. Bake in preheated oven at 325° for 45 minutes. Fluff before serving.
Heat pineapple until boiling. Add jello. Let set until cool and partially jelled. Fold in buttermilk and Cool Whip. Refrigerate.
Cream shortening and sugar in bowl. Add egg and bananas; mix well. Sift dry ingredients together. Add to creamed mixture alternately with milk, beating well after each addition. Fold in nuts. Place in greased loaf pan. Bake at 350° for 1 hour.
In a well-buttered 1-quart shallow baking dish, arrange apple slices and sprinkle with raisins, cinnamon and lemon juice. In a small bowl, combine sugar, flour and salt. Blend in butter until mixture resembles coarse meal, then add cheese and toss. Sprinkle mixture over apples and bake in upper third of oven, preheated at 350,° for 30 minutes or until apples are tender. Serves 4 to 6.
Pack down. After packing place Parmesan cheese sprinkled on top. Top with sliced tomatoes to garnish.
Heat flour tortillas in microwave wrapped in paper towel. Put chicken breasts and grated cheese in tortillas. Mix soups and milk and pour over top of enchiladas. Bake at 350° for about 30 to 40 minutes. Top with more cheese on top and serve with sour cream.
Brown ground beef. Add taco seasoning per instructions on package. Drain pinto beans and heat in microwave, about 5 minutes on Medium. Mash beans and blend in cheese soup. Mix in completed taco meat. Top with cheeses. Bake at 350° for 30 minutes.
Mix first three ingredients. Pour in Bundt pan. Mix next three ingredients in a bowl. Take buttermilk biscuits and roll in 2nd ingredients, then place in pan on their sides. Bake at 350° for 35 to 40 minutes. When done, take and dump them upside-down on a plate and serve hot.
Cream margarine, sugar and vanilla. Add flour, chips and nuts. Mix well. Dough will be very stiff. Shape into walnut size balls. Place on ungreased cookie sheet. Bake at 350° until lightly browned. Let cool on rack. Store in airtight container. Makes 8 dozen.