HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix rice and soups together. Spray dish (long, flat 2-quart dish) with Pam and put soup and rice in the casserole dish. Place raw chicken on top of rice mixture. Then sprinkle onion soup mix over everything. Cover tightly with foil and bake at 350°.
Soak eggplant in salt water for 30 minutes. Drain. Saute eggplant and onion in butter in frying pan until tender. Mix in cheese, bread and milk. Put in casserole dish. Bake 30 minutes in 350° oven.
Dice apples, cut grapes in half and slice bananas. Mix together; stir in marshmallows, walnuts, sugar, peanut butter and mayonnaise. Makes a delicious summer salad.
Pound and dice conch. Fry bacon, saute onions, add conch and all other ingredients except the milk. Simmer for one hour, add milk and heat.
Add all ingredients, except egg whites. Mix well. Fold in stiffly beaten egg whites. Bake in buttered mold in 350° oven for 1 hour.
In saucepan over simmering water, beat cheese, butter and cocoa. Slowly add in sugar. Add vanilla. Cook 10 minutes over medium heat until thick. Put in buttered 9-inch pan for thick slices or put in 10 x 13-inch pan for thinner slices.
In a sauce pan, stir together half and half, margarine and cornstarch over medium heat until it starts to thicken, remove from heat. Add marshmallows and stir until dissolved. Add pineapple that has been drained and pecans. Pour into container with a lid and refrigerate over night. Before serving, stir in sour cream.
Beat until stiff the egg whites and baking powder. Add sugar, crackers and nuts. Let set overnight. Butter 2 pie dishes or 9 x 13-inch oblong dish. Bake at 325° for 25 minutes.
Take Irish potatoes. Peel and wash and chop small. Put a small amount of salt in the water you boil them in. Cook until real tender. Drain water off and break eggs in the hot potatoes. Mash real good, the hot potatoes will cook the eggs. Add onion (chopped fine), mayonnaise, sugar, vinegar, salt and black pepper. Stir all this up real good and taste to see if it's flavored to suit your taste.
Mix both together until smooth. On a small platter or something flat, break up lettuce small; chop tomatoes small and sprinkle shredded cheese on top. Dip Fritos chips into dip, then scoop up salad. Good!
Mix together soup, onion, mayonnaise and lemon juice. Add chicken, rice, celery and eggs; toss lightly. Put mixture in 9 x 13-inch baking dish; top with bread crumbs. Bake for 40 minutes at 350°.
Heat oven to 375°. Cook onion and zucchini in butter. Add seasonings. Blend eggs and cheese in large bowl. Stir in vegetables. Put teaspoon mustard in prepared pie shell. Pour in ingredients. Bake 20 minutes.
Boil roast in a large pot on top of stove until extremely tender. Pour the cream of mushroom soup over cut up roast. Salt, pepper and enjoy.
Heat butter, cream and salt. Put 1/2 hash browns in bottom of baking dish. Sprinkle with half of cheese. Top with remaining hash browns. Sprinkle with remaining cheese. Pour cream mixture over. Bake at 350° for 1 hour.
Combine crumbs and butter and spread in bottom of 9 x 13-inch ungreased pan. Melt chocolate and butter (let cool). Add sugar, yolks, pecans and vanilla. Beat whites until stiff and fold into above mixture. Pour over crumbs and freeze. Spread ice cream over chocolate mixture.	Drizzle chocolate sauce over mixture and freeze.
Combine dry ingredients in large mixer bowl. Heat milk and oil in saucepan over low heat until warm. Add 1 egg and warm liquid to flour mixture; beat 1/2 minute at low speed and 3 minutes at medium speed. By hand, gradually stir 2 cups flour, Cheddar cheese and 2 to 3 cups more flour until soft dough. Knead on floured surface until smooth and elastic. Cover and let rise until doubled in size. Punch down dough. Shape into rolls. Place in greased pan. Cover; let rise 15 to 20 minutes. Bake at 350° for 30 to 35 minutes.
Wash the unpeeled sweet potatoes. Cook in a large saucepan in the water with 1 teaspoon salt for about 20 minutes, until tender, but not mushy. Drain, peel and mash to a puree. This may be done in a food processor, blender or electric mixer. Add the remaining salt, butter, pepper and milk.
Combine cream cheese, sour cream and butter thoroughly. Add remaining ingredients. Chill. Serve with crackers.
Extract orange juice, then put orange pulp, rind, nuts and raisins through food chopper. Keep 1/4 cup of nut mixture for topping. Mix remainder with orange juice, sugar and shortening until light and fluffy. Add eggs. Mix. Add flour, soda, salt and buttermilk. Mix well and pour into a tube pan. Bake 45 minutes at 350°.
Chop or shred cabbage. Add sliced onions and chopped green peppers. Pour white sugar over cabbage mixture and let stand while mixing dressing. Heat oil, vinegar, celery seed and salt to a rolling boil. Pour immediately over cabbage. Store in refrigerator. Keeps 10 days.
Mix all ingredients in large bowl. Set over night or for several hours in the refrigerator. Eat cold.
Peel potatoes and slice medium thin. In saucepan, melt butter. Blend in flour and add milk. Stir until boiling. Add cheese, salt and pepper. Put sliced potatoes and onion in buttered baking dish. Pour cheese sauce over these and bake at 375°, uncovered, for 1 hour or until potatoes are done.
Mix together in punch bowl the Sauterne, champagne and soda. Drop in strawberries. Makes 18 to 20 servings.
Cut bacon across strip into 1/4-inch pieces. Chop onion and pepper about the same size. Fry bacon; drain. Discard half of the bacon fat. Add liquid from corn and chopped vegetables. Cook over medium-high heat until thick syrup forms on bottom of pan, stirring frequently. Add corn, bacon, pimento, salt, pepper and chiles. Stir to mix and continue cooking until corn is heated through. ("Great for company.")
Use fresh or frozen berries. Put all ingredients into blender container. Blend until smooth. Serves 4.
Shred potatoes. Mix soup, sour cream, cheese, butter, salt and pepper. Mix all together in casserole dish. Top with crushed crackers mixed with butter. Bake in preheated oven at 350° for about 1 1/2 hours.
Pour chocolate and sweetened condensed milk into bowl; stir until smooth and pour into crust. Press nuts evenly onto chocolate in the crust and refrigerate 10 minutes. Pour milk into large bowl and add pudding mixes. Beat with wire whisk for 2 minutes or until smooth. Mixture will be thick. Spread 1 1/2 cups of the pudding over nuts and chocolate layer in crust. Immediately stir half of the whipped topping into remaining pudding. Spread over pudding in crust. Top with remaining whipped topping. Refrigerate 3 hours or until set.
Mix all but Certo. Boil for 1 minute. Add Certo and boil for 2 minutes. Put in clean jars and seal.
Sift flour and cut lard into mixture. Add sugar and buttermilk; mix well with hands. Roll out and place apart on baking sheet that has been greased with margarine. Bake at 450° for about 18 minutes, or until brown on the bottom, then broil tops until golden brown. Brush margarine over the tops while hot.
Mix butter, sugar, cocoa and milk. Boil hard for 1 minute. Remove from heat and add vanilla and oats. Drop by spoon on waxed paper.
Mix well and pour into unbaked pie crust. Slice 3/4 stick margarine on top. Bake in 425 degree oven for 30 minutes or till set.
In a 1 1/2-quart casserole place pecan halves. Sprinkle with seasoned salt. Cut butter into 4 pieces and arrange evenly over top. Microwave at High 5 to 6 minutes. Mix to evenly distribute butter. Serve warm or cold.
Preheat oven to 350°. In small saucepan, over low heat, melt chocolate pieces, stirring occasionally. In medium bowl, beat together next 5 ingredietns. Slowly add melted chocolate, stirring rapidly with wire whisk or spoon. Fold in pecans.
In electric skillet, brown roast on all sides in butter. Pour enough water to cover roast; simmer 2 to 3 hours. Add more water during simmering if necessary. Drain water (if any) and place potatoes in skillet with roast. Pour in pineapple juice. Cook until juice becomes thick-like sauce and potatoes are tender.
Cook carrots until just tender. Place carrots into buttered casserole. Sprinkle raw onions over carrots. Spread mayonnaise mixed with lemon juice over carrots and onions; pepper to taste. Add grated Cheddar cheese. Top with bread crumbs. Bake for 30 minutes at 350°.
Cook hamburger and onions until brown; drain. Stir in tomatoes and juice, green peppers, water, mushrooms, salt, sugar, chili powder and macaroni. Heat to boiling; reduce heat and simmer about 30 minutes. If needed, add more water.
Cream butter. Gradually add sugars. Beat until light and fluffy. Add egg and vanilla. Mix well. Add dry ingredients. Mix. Add pumpkin. Stir in chocolate chips.
Cut beef into desired sizes. Marinate for an hour or two with: garlic, vinegar, soy sauce, peppercorn or powder, salt to taste, Pirim's sauce (squeeze of liquid from meat and fry with just enough oil until brown). Then add a little water (enough to cook), sliced onion, pickles, olives, tomato sauce or paste, bay leaf, red pepper (sliced), the liquid off the meat and a little sugar. Cook until tender (pressure cooker only 15 minutes). This is a Philippine food.
Rinse broccoli well and cut flowerets into bite-size pieces. Toss with raisins, onion and crisp bacon pieces. Combine cream cheese and remaining ingredients in blender. Pour over broccoli. Mix well. Serve well chilled.
Mix Ragu sauce and Cheddar cheese soup with 2 cups of Mozzarella cheese in baking dish. Drain grease off ground beef. Mix ground beef in sauce. Add cooked noodles; mix well. Top with 2 cups of Mozzarella cheese. Bake at 350° for 25 minutes.
About 1 1/2 hours before serving or up to 1 week ahead: Preheat oven to 350°. In medium bowl with mixer at low speed, beat all ingredients until blended, occasionally scraping bowl with rubber spatula. Drop dough by 2 teaspoons about 2 inches apart, onto ungreased cookie sheets. Bake cookies 10 to 12 minutes until edges of cookies are browned. With pancake turner, remove cookies.
Preheat oven to 350°. Spray Pam on a 10-inch tube pan. Have all ingredients at room temperature. Cream together the butter, shortening and sugar. Add extracts. Beat in eggs, one at a time, beating well after each. Sift flour with baking powder and salt; add to egg mixture alternately with milk. Blend well after each addition. Pour batter into prepared pan. Bake for 1 hour at 350°. Cool 15 minutes before turning gently onto plate.
Bake and cool pie crusts. Toast chopped pecans and coconut. Mix Cool Whip, condensed milk and cream cheese. Put a layer of this mixture in bottom of crusts, then sprinkle in pecans and coconut. Next, drizzle caramel topping over all. Layer again, starting with cream cheese mixture and ending with caramel topping. Freeze. Take out about 30 minutes before serving.
Cut up dates and sprinkle soda over dates. Pour water over them. Let stand until cool.
Thaw spinach and drain well (squeeze liquid out of spinach, if necessary). Mix with other ingredients and refrigerate for several hours before serving.
Heat oven to 400. Grease rectangular baking dish, 13x9x2 inches. Cook beef and onion in 10 inch skillet over medium heat, stirring occasionally, until beef is brown. Drain. Stir in soup, vegetables and milk. Remove from heat.
Combine water, fruit juice, Minute tapioca, sugar and salt in saucepan and mix well. Bring mixture quickly to a boil over direct heat. Stir all the time and remove from heat after boiling. Do not overcook. Will be thin. Put in pineapple and nuts. Stir occasionally until cool.
In 2-quart casserole, add oleo, peanut butter and vanilla. Put in microwave on High power for 3 minutes. Remove from microwave and stir in sugar. Press in container. Let cool. Cut in squares.
Heat oven to 350°. Combine shortening and sugar in mixing bowl. Beat until light and fluffy. Add eggs and beat until well blended in peanut butter. Sift together flour, salt and soda. Combine with peanut butter. Stir in oats. Roll dough to form small balls. Bake on ungreased cookie sheet. With fork, press cookie balls. If dough sticks to fork, dip in flour. Bake for about 12 minutes.
Cut gumdrops into small pieces. Cream butter and sugar together. Add well beaten eggs. Add flour and applesauce alternately. Stir in baking soda and 1 teaspoon vanilla. Fold in nuts, raisins and gumdrops (chopped candied cherries and candied pineapple may be added for variety). Bake slowly in about 250° oven approximately 3 hours. Will make 4 small loaves or one large tube pan. I use all orange slices, 2 pounds.
In a large skillet, saute poultry in oil until no longer pink. Set aside. In same skillet, cook onion, peppers and garlic until tender. Drain. Stir in chili and tomatoes. Add rice and pepper sauce. Arrange chicken on top. Simmer 10 minutes. Top with shredded cheese. Serves 6.
Combine chicken, water, broth, half of the celery, carrots, onions, green pepper, pepper and bay leaf; bring to a boil. Simmer 2 1/2 hours or until chicken is tender. Remove chicken. When cool enough to handle, remove meat from bones and cut up. Set chicken aside. Strain broth and skim fat. Return to kettle. Add salt and remaining ingredients. Simmer 10 to 12 minutes. Add noodles and chicken. Simmer 12 to 15 minutes.
Saute onion in butter. Boil squash until tender. Melt soup and cheese into onions. Add squash, beaten egg and crumbled crackers. Salt and pepper to taste. Place mixture in casserole dish and bake at 350° uncovered until light brown on top.
Place chicken in a 13 x 9-inch greased baking dish. Mix soup and broth. Pour over chicken. Break eggs over this.
Chill the evaporated milk, unopened, in refrigerator until icy cold.
Mix all ingredients and allow to marinate for at least 2 hours. Serve with crackers. (Better if made 1 or 2 days ahead.)
Slowly melt butter being careful not to burn. Add brown sugar while butter is still warm. If brown sugar is clumpy, place with butter in microwave until sugar softens. Add eggs and vanilla and beat until creamy and of a slightly lighter color. In separate bowl, mix dry ingredients together and add to mixture. Fold in chips. Place 2-inch balls on ungreased sheet and bake at 325° for about 12 to 15 minutes. Take out and cool for one minute.
Butter bread on both sides. Saut onions in 2 tablespoons butter. Butter 9 x 13-inch baking dish. Layer mushrooms, onions, cheese and bread. Mix soup, milk and soy sauce and pour over top. Sprinkle with salt and pepper. Cover and refrigerate overnight. Bake uncovered at 350° for 45 minutes.
Mix first 3 ingredients and place in greased 9 x 13-inch pan. Sprinkle nuts over mixture. Mix cream cheese and box confectioners sugar and spread over nuts. Bake at 350° for 45 minutes. When cool, cut in squares.
Slice cookie dough 1/4 inch thick. Arrange slices close together in pizza pan. Bake at 350° for 10 to 12 minutes until light brown. Cool completely.
Slice carrots and cook in salted water only until barely tender. (Do not overcook.) Drain. Combine soup, sugar, vinegar and seasonings; blend well and slowly add salad oil while beating until well mixed. Add to vegetables and let set overnight in refrigerator.
Cook noodles according to directions on package. Drain. Stir in tuna, celery, mayonnaise, onion, green pepper and salt. In saucepan, combine soup and milk; heat through. Add cheese. Heat and stir until cheese melts. Add to noodle mixture. Turn into 2-quart casserole. Bake, uncovered, in a 425° oven for 20 minutes. Makes 6 servings.
Combine veggies in a large bowl. Mix together mayonnaise, mustard, milk, salt, pepper and celery seed. Mix until smooth. Pour over veggies and toss to coat. Chill (overnight is best.) The dressing should be a pale yellow color and slightly thin.
Bake pastry shell 9 to 11 minutes. Let cool. Beat 4 egg whites, at room temperature, and cream of tartar at high speed on mixer for 1 minute. Gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form, 2 to 4 minutes. Combine egg yolks, cantaloupe and next 6 ingredients in a heavy saucepan; stir well. Cook over medium heat, stirring constantly, until thick and bubbly. Remove from heat; stir in vanilla. Pour mixture into prepared pie shell. Spread meringue over hot filling, sealing to edge of pastry. Bake at 400° for 8 minutes, until browned. Let cool.
Grease muffin tin very thoroughly. Sift flour and salt together. Separate eggs and beat yolks until thick and creamy. Whip the cream until it holds its shape. Now add flour and whipped cream to the egg yolks alternately beginning and ending with the flour. Whip egg whites until stiff. Dump egg batter on top of whites and mix with your hands until all the white patches have disappeared. Work quickly. Spoon into muffin tin, filling half full. Bake in preheated oven at 375° for 20 to 25 minutes.
Lay cooked chicken pieces in bottom of casserole dish. Spread mushroom soup over chicken. Heat 1 can cream of chicken soup with 1 can water or chicken broth. Add 1 package bread crumbs. Spread over top. Bake at 350° for about 35 minutes.
Combine salmon, onions and butter; mix thoroughly. Add potatoes and mash. Stir in milk; whip until smooth. Spread mixture in prepared pastry shells; top with crust and crimp edges to seal. Bake at 350° for 20 minutes. Pie may be frozen. Yields 12 to 16 servings.
Boil until syrup reaches 300° on candy thermometer. Take from heat. Add 1 tablespoon soda. Pour on a buttered cookie sheet. When hard, break in pieces and dip.
Combine all ingredients. Bake 30 to 40 minutes at 350°. Serve with crackers.
Cook bacon until crisp. Cool and crumble. Cook macaroni according to directions. Combine macaroni, crumbled bacon and tomato sauce. Cut cheese up in pieces and mix in with other ingredients. Put in a 2-quart casserole dish sprayed with Pam and bake at 350° for about 30 minutes, until cheese is melted.
Mix egg, sugar, 1/2 teaspoon salt and flour. Bring water and 1 cup milk to a boil. Have batter ready. Drop into boiling mixture gently. Turn heat down. Dumplings go to bottom of pan (cover). Add butter, corn and 1 cup milk. Cook until warmed through.
Preheat the oven to 350°. Beat butter at medium speed of an electric mixer until light and fluffy. Gradually add sugar, beating well. Add eggs and molasses, mixing well. Combine flour and next 4 ingredients. Add to butter mixture alternately with hot water, beginning and ending with flour mixture. Mix after each addition. Pour batter into a greased and floured 8-inch square pan. Bake at 350° for 30 minutes. Serve with whipped cream. Makes 9 servings.
Prepare the night before. Grease an 8 x 10-inch pan with butter or oleo. Place 6 slices of bread (crusts removed) in bottom of pan. Cover each slice with a slice of American cheese. Then spread each with prepared mustard and cover with any of the listed meats. Butter 6 more slices of bread and place on top, buttered side up.
Blend soups. Stir in milk and cream. Heat just to boiling. Add crab. Heat. Stir in wine just before serving. Serves 6 to 8.
Pound cutlets until they reach 3 x 3-inch size. Dip meat into egg and milk mixture, then dip into 3/4 cup dry seasoned bread crumbs. Sprinkle freely with Parmesan cheese; allow to stand 15 minutes. Saute in butter or oil until crisp (2 to 4 minutes, each side). Place in baking sheet, top with your favorite spaghetti sauce and Mozzarella cheese. Place in preheated oven until cheese melts. Serves 4 to 5.
Cook beets. Peel and cut. Pour liquid over and bring to boil, then put in jars and seal.
Saut chicken livers and onions until done, but not browned. Cool slightly. Puree 1 cup at a time in blender. Stir in salt, dry mustard, pepper and butter. Refrigerate.
Mix all ingredients together. Bake at 350° for 10 to 12 minutes. Frost 1/2 chocolate and 1/2 white frosting.
Put 2 to 3 cups hot water in large stew pan. Add potatoes, carrots and onions (all peeled and diced). When halfway tender, add tomato sauce, corn, beef stew mix and hamburger meat. Add salt and pepper to taste. Cook on low heat until ready.
Pour juice off pickles and discard. Rinse with cold water. Put in large bowl or crock and add remaining ingredients. Stir well until the sugar dissolves. Let stand for 4 days, stirring daily. Pack in sterilized jars or put them back in the gallon jar they came in and store in refrigerator.
Saute mushrooms in a little oil; set aside. Brown hamburger, draining off fat. Add tomatoes, mushroom mix, broth, water and seasonings. Bring to boil. Reduce heat and simmer, uncovered, for 5 minutes. Stir in rice and cover. Set aside for 5 minutes. Makes 9 cups.
Drain pineapple and save juice. Put pineapple in a butter dish. Mix sugar and flour and sprinkle over pineapple and add 1 cup pineapple juice. Pour over. Put a cup of grated cheese. Melt 1 stick of butter and 2 tablespoons of brown sugar and stir up crushed crackers (Ritz). Sprinkle over the ingredients. Bake 40 minutes at 325°.
Cream sugar and shortening. Add vanilla and then salt. Add egg whites one at a time, beating after each one. Beat in 2 tablespoons flour. Add 3/4 cup buttermilk with baking soda added. Add remaining flour and buttermilk alternately. Bake at 350° for 25 to 30 minutes in 10 x 15-inch sheet cake pan that has been greased and floured. Cool and frost with buttercream frosting.
Mix all ingredients and make medium size patties. Brown in small amount of cooking oil and set aside. Make the sauce.
Cream first 3 ingredients together. Add eggs, one at a time. Beat after each egg. Add cake flour, 1/2 cup at a time. Beat each time. Add lemon or almond extract. Bake at 325° for 1 hour in greased, floured Bundt pan.
Cook and cube chicken. Mix together all ingredients, except cheese and tortillas. Put a little of the mixture in the bottom of pan (so they don't stick). Put 2 tablespoons of mixture in tortilla and some of the cheese, roll and place in pan. After all are rolled up, spread rest of sauce and cheese on top. Bake for about 30 minutes at 350°.
Grease 9 x 9 x 2-inch or tube microwavable cake pan with solid shortening and line with waxed paper. Blend water, egg whites and oil. Stir in cake mix and pudding until well blended. Microwave on turntable 9 minutes. Let stand 5 minutes. Remove from microwave and cool until warm to touch. Turn out on cake plate and remove waxed paper. Frost with cream cheese frosting, if desired.
Brown ground beef; drain well. Combine everything together. Bake in a 9 x 13 inch baking dish at 350° for 30 minutes.
Mix sugar and cocoa. Add milk and margarine. Bring to a boil for 2 1/2 to 3 minutes. Add vanilla and oatmeal. Remove from heat. Spoon out on wax paper. Let cool. Cookies will harden while cooling. Yield: 2 dozen.
Bring to a boil first 4 items. Boil 1 minute and remove from heat. Add remaining ingredients. Beat until well mixed. Drop by spoonfuls on wax paper. Let stand for 30 minutes.
Whip the Dream Whip. Add sugar and cream cheese. Mix well. In deep dish, put 1 layer of ladyfingers. Spread with mixture. Cover with pie filling. Repeat in layers. Chill at least 3 hours. Serves 10 to 12.
Brown ground beef in oil in a large skillet, stirring to crumble. Drain off pan dripping. Stir in tomatoes, tomato paste and seasonings into meat. Bring to a boil. Reduce heat and simmer 40 minutes, stirring occasionally.
Cream together first 5 ingredients. Add flour, soda and salt to mixture. Fold in oats, then corn flakes. Bake at 350° for 7 to 8 minutes. Makes 100 (2 1/2-inch) cookies. "A dishpan full!"
Mix all ingredients except cheese. Pour into lightly greased 9 x 13-inch dish. Bake at 350° for 20 to 30 minutes. Sprinkle cheese on top and bake until melted.
Cut first 7 ingredients into bite size pieces. Place meat and vegetables layered in	a roaster or flat in a casserole with lid. Mix remaining ingredients together. Pour over vegetables and meat. Cover. Bake at 250° for 4 hours undisturbed.
Preheat oven to 350°. Cook and drain broccoli. Place in bottom of greased, glass baking dish (13 x 9-inch). Arrange cooked chicken on top. Mix together soup, mayonnaise, curry powder and lemon juice. Pour mixture over chicken and broccoli. Top with shredded cheese, bread crumbs and paprika. Bake 30 minutes or until bubbly.