HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400°. In an ungreased 1 1/2-quart baking dish, combine potatoes with sauce mix, boiling water and butter.	Stir in milk, ham and beans. Bake, uncovered, for 35 minutes or until the potatoes are tender, stirring occasionally. Sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Yield: 4 servings.
Brown onion and sausage in soup pan, then slice sausage into thin pieces. Add remaining ingredients; bring to boil. (Crush tomatoes with spoon.) Reduce heat to simmer; cook until zucchini is tender. Serve hot with cheese sprinkled over top. For healthier soup, cool and skim fat off top. Freeze what isn't used. Serves 4 to 6.
Microwave the potatoes 15 minutes or until done but not too soft. Cut the potatoes at the top just enough to scoop out the inside, leaving the shell. Add the sour cream, butter, 3/4 cup of the cheese, salt and pepper. Blend the mixture until it is smooth. Fill the shells with the mixture, then top them with the remaining cheese and chives. Microwave for 2 minutes; serve hot.
Mix soup and Ro-Tel tomatoes together; set aside. Brown meat and onion; drain. Add seasonings. Put 1/2 of Doritos in bottom of casserole dish. Add 1/2 of meat mixture, all of cheese, then both cans beans, another layer of chips, then other 1/2 of meat mixture on top. Pour soup mixture to cover top of casserole. Bake at 350° for 30 minutes.
Season chops with salt. Place in large baking dish. Top each chop with onion slice. Place 1 1/2 tablespoons brown sugar and 1 tablespoon catsup on top. Add the water and bake, covered, for 2 hours. Uncover and bake 30 minutes longer, basting occasionally. Yields 4 to 8 servings.
Brown meat and onions in skillet until meat is cooked. Add mushroom soup, milk, chiles. Mix well. Lay slices of cheese on top. Cover in electric skillet or slow oven. Heat thoroughly until cheese melts at 300 - 350. 5 large servings.
Preheat oven to 350°. Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper, pimentos and 1/2 can fried onions. Pour into casserole. Bake, covered, at 350° for 30 minutes or until vegetables are done. Sprinkle remaining cheese and onions in diagonal rows across top. Bake, uncovered, 5 minutes or until onions are golden brown.
Heat oil in a large, nonstick skillet over medium heat. Add onions, green pepper and mushrooms. Cook until slightly tender, about 10 minutes. Cut chicken in 2-inch pieces. Add to onion mixture. Cook, turning chicken frequently, until pinkness is gone. Add remaining ingredients, cover and simmer for 10 to 15 minutes, until heated thorough or until chicken is fully cooked.
Mix thoroughly 1/4 cup gravy, ground beef, bread crumbs, egg and salt. Shape into 6 oval patties. In skillet, brown patties in shortening. Pour off fat. Add remaining ingredients. Cover and cook over low heat for 20 minutes or until done. Stir occasionally.
In small saucepan, combine 3/4 cup of the sugar, cornstarch and cinnamon until well blended. Drain cherries; reserve 1 cup of juice. Stir cherry juice into sugar mixture. Cook over low heat, stirring frequently until mixture thickens. Add remaining 1/2 cup of sugar. Stir in cherries. Line a 9-inch pie pan with pastry. Add pie filling. Dot with butter. Add top crust (or a lattice); cut slits in top. Bake at 425° for 45 to 55 minutes or until golden.
Mix chicken, cream cheese, chives, milk and salt in a medium mixing bowl to make filling. Each tube will contain 4 rectangles of dough with a diagonal perforation. Press dough along each perforation so the rectangle halves will not separate. Place about 1/4 cup of chicken mixture into center of each rectangle. Fold dough over the filling; pinch the edges to seal tightly. Dip each packet in melted margarine; coat with crouton crumbs. Place packets on baking sheet. Bake in a preheated 350° oven for 20 minutes, or until golden brown. Makes 8 packets. Good hot or cold.
Cook celery in water and salt in a tightly covered pan for 5 minutes. Mix other ingredients and add to cooked celery. Bake at 350° for 30 minutes. Stir before serving. Garnish with cashews if desired.
Place dry cake mix in a large bowl, then add softened butter and egg. Blend thoroughly. Place dough on lightly floured pastry sheet and roll with rolling pin to 1/4-inch thickness. Cut into desired shape. Bake on ungreased cookie sheet at 375° for 6 to 10 minutes. Makes 3 to 4 dozen 2-inch cookies or 12 to 15 (4-inch) cookies.
Bring broccoli to boil and cook according to directions on package. Cook first 2 ingredients until onion is tender; add to broccoli. Add remaining ingredients. Cook until cheese is melted and soup is hot, stirring constantly.
With mixer, beat cheese and powdered sugar until smooth. Add Cool Whip and beat just until blended and smooth. Spread this mixture into the pie shell. Mix berries and glaze together and spread over cream cheese mixture in the pie shell. Refrigerate for about an hour and then serve. Delicious.
Heat to boiling everything except the cabbage. Cool and pour over cabbage. Chill. Will keep for a few days if refrigerated.
Fry onion, pepper and beef together in a skillet; drain. Add salt, pepper, basil, oregano and onion soup mix to taste. Add Worcestershire sauce. Mix all together and cook 5 minutes to blend flavors. Add all other ingredients. Cover and simmer 20 to 45 minutes (until cabbage is tender). Serve over rice, beans or pasta.
Boil and drain squash. Mix all ingredients and place in a buttered casserole. Dot with butter and bread crumbs and bake at 350° for 45 minutes.
Drain the pineapple, saving the syrup. Combine the pineapple, brown sugar, butter and cinnamon. Divide the mixture into 10 greased muffin cups. Place a walnut half on each. Add one teaspoon of pineapple syrup to each. Top with a biscuit. Bake at 425° for 12 to 15 minutes or until the biscuits are done. Invert pan immediately on a serving plate. Cool for 1 minute before lifting pan.
Boil the first 4 ingredients for 3 minutes. Add the Certo. Boil 1 more minute. Let set for 5 minutes and put in jars. (Baby food jars are great.) Cover top with paraffin.
Cream butter and sugar. Add eggs one at a time, beating well. Add flour and milk alternately. Add vanilla and nuts. Pour in tube pan, bake for 1 1/2 hours at 325°. Start in cold oven.
Combine all ingredients and simmer until thick, about 1 hour. Stir frequently so it does not stick to bottom of pan.
In mixing bowl, combine orange marmalade, soy sauce and salt. Roast duckling in 450° oven for 15 minutes. Reduce heat to 400° and cook for 30 minutes or until tender. Baste with half of orange sauce while cooking. Brown flour in butter over low heat. Stir in Chablis, wine vinegar and consomme. Bring to boiling, stirring constantly, and then simmer for 10 minutes. Add remaining orange sauce. Cover and cook 10 minutes more. Add pepper. Peel and cut orange into wedges. Cook in boiling water for 3 minutes and drain. Remove duckling to warm serving platter. Garnish with orange wedges. Pour excess fat off juices in pan. Add more stock to pan if needed for sauce. Serve hot in gravy boat. Serves 4.
Layer crushed tortilla chips in casserole dish. Mix next 5 ingredients and pour over chips. Cover with cheese and bake in 425° oven until cheese is melted and bubbly.
Beat eggs until light and fluffy. Add sugar, vanilla, zucchini and oil. Combine flour, soda, baking powder and cinnamon. Add to egg mixture. Mix well. Pour into 2 loaf pans. Bake at 350° for 1 hour. Make add 1 cup walnuts or pecans.
Let butter, cocoa and water boil, then mix well. Add sugar and flour. Mix well. Add remaining ingredients. Mix all together and put in long cake pan and bake at 350°. This makes a good cake.
In large skillet, fry bacon; remove. Cook onion in bacon drippings. Blend flour, sugar, salt, celery seed and pepper in with onion. Remove from heat; stir in water and vinegar. Heat until boiling. Crumble bacon into mixture and stir in cut up potatoes.
Make chocolate cake mix according to package. Bake in a jelly roll pan. Bake at 350° for 15 to 20 minutes. Cool cake. Combine cornstarch and milk in pan. Cook until thick; cover and cool. Cream vanilla, sugar, Crisco and 1/2 cup oleo. Add to cornstarch mixture. Beat until fluffy. Spread onto cool cake. Melt 1/2 cup and 2 tablespoons oleo and cocoa. Mix well. Add powdered sugar, egg and hot water. Beat well and spread onto cake. Do quickly, the icing starts to settle immediately. Refrigerate and serve.
Chop apples; add sugar and fresh cranberries. Pour into a 9 x 13 sprayed casserole. Mix remaining ingredients and drop by hand over the top of casserole. Bake at 350° until light brown, about 45 minutes to 1 hour.
Mix with a spoon flour, powdered sugar and softened butter (not melted). Press into ungreased 8 x 8 x 2-inch pan, covering bottom and sides to 1/2-inch of edge. Bake at 350° for 20 minutes. Hand mix the next 5 ingredients for 3 minutes or until light and fluffy. Pour over hot crust. Bake at 350° for 20 to 25 minutes or until no imprint is left when touched. Cover and cool overnight. Sprinkle with powdered sugar and cut into squares. Serves 16.
Cook linguini in boiling water. Drain. Meanwhile, saute garlic and onion in olive oil until soft, but not brown. Toss all ingredients together in pot. Add sea legs and more oil as needed. Season with Mrs. Dash or Italian seasoning to taste. Serve warm. Add broccoli if desired.
Melt drippings or butter; blend in flour. Add milk, stirring constantly. Cook until thickened, boiling about 3 minutes. Add seasoning and cheese. Cook slowly until cheese melts; add ham, potatoes and onions. Pour mixture into greased casserole. Sprinkle with bread crumbs. Bake, uncovered, at 350° for 30 to 40 minutes or until lightly browned.
Preheat oven to 400°. Spray 12 muffin cups with vegetable spray. In bowl combine milk, egg substitute, bananas and oil. Stir in cereal. Let stand 5 minutes.
Mix filling, milk, cream cheese and juice and pour into crust. Let stand until set. Top with Cool Whip.
Preheat oven to 450°. Sift flour, salt, soda and baking powder into mixing bowl. Cut in shortening, using 2 knives, a pastry cutter or your hands dusted with flour. Add sufficient buttermilk to make a soft dough.
Boil the whole can of milk in water 4 hours; do not open can. Let the can cool in the refrigerator 24 hours or longer. It will caramelize. Slice bananas; put in crust. Mix pecans with caramelized milk and pour over bananas. Put dairy topping on top. Keep refrigerated.
Sift together flour, sugar, baking powder and salt; set aside. In large mixing bowl, combine All-Bran and milk. Let stand 5 minutes. Add egg and oil; mix well. Add grated carrot; fold in. Pour mixture evenly into 12 muffin tins. Sprinkle a little sugar over each muffin. Bake at 400° for about 20 minutes.
Peel and mash ripe avocados. Mix in sour cream and picante sauce. If onion is desired, peel and chop onion. Add to your taste.
Mix the vanilla pudding, pineapple and sour cream together. Then put the vanilla pudding, pineapple and the sour cream in the graham cracker or shortbread crust. ENJOY.
Pulse all ingredients except chives in food processor until a smooth paste forms and transfer to a bowl. Serve on bruschetta and garnish with chopped chives.
Preheat oven to 350°. Grease bottom of 8 1/2 x 4 1/2 x 2 1/2-inch or 9 x 5 x 3-inch loaf pan.
Mix honey, orange juice, orange peel, allspice and cranberry sauce in small bowl. Place chicken breasts in baking dish. Pour 1/2 of mixture over chicken breasts. Bake in preheated oven at 375° for 15 minutes, covered. Turn chicken pieces, pour on remaining sauce, cover, continue to bake for 30 to 35 minutes more.
Place chicken breasts in 3 quart baking dish. Add all ingredients. Sprinkle paprika on chicken. Bake 1 hour at 375°. Two minutes before taking dish out, sprinkle the other half of fried onions on chicken.
Mix together. Bake at 350° for 25 minutes. Sprinkle with grated Cheddar cheese to serve.
Saute green peppers in olive oil for 2 minutes on medium heat. Layer vegetables in order over peppers. Cover with tomato sauce. Sprinkle parsley, sweet basil and minced garlic on top. Cover until there is enough juice to baste. Cook until tender, about 20 minutes. Do not disturb layers (salt and pepper each layer, if desired). Sprinkle with Mozzarella cheese and let melt. Serve like a pie.
Mix together and beat until smooth. Makes 3 (9-inch) layers. Bake at 350° for 25 minutes.
Mix all together, then add persimmon last. Grease and flour 9 x 12-inch baking pan. Bake at 350° for 50 to 60 minutes.
Preheat oven to 350°. In large bowl, combine ground beef, eggs, bread crumbs, spaghetti mix and ketchup. In large, shallow pan, shape into loaf, placing cheese in center and sealing edges tightly. Bake 50 minutes or until done.
Combine first 3 ingredients, blending at low until crumbly. Stir in nuts. Press 2 3/4 cup mixture into ungreased 9x13 pan. To remaining mixture, add cinnamon, soda, salt, sour cream, vanilla & egg. Blend well. Stir in apples and spoon evenly over base. Bake at 350 for 25-35 min. until done.
Mix together well and store in an airtight container. Add 2 teaspoons to 1 cup of hot water.
Place green tomatoes and onion in large bowl; sprinkle with salt. Cover with ice and let stand 2 hours. Stir once or twice. Bring vinegar and sugar to a boil, then add vegetables and cook until color changes. Then, put in jars and seal.
Sift dry ingredients together. Add apples alternately with flour. Add 1 cup pecans. Bake in tube pan, greased and floured, at 300° for 1 hour.
Whip the heavy cream until slightly thickened and fold in the sugar. Fold in the eggs and vanilla. Sift the flour with the baking powder and salt and fold into the creamed mixture. Place in 2 greased layer pans or 1 loaf pan. Bake in a 350° oven and cool. Fill and frost with Seven-Minute Icing.
Peel figs, mash and measure. Add sugar and Karo to figs. Cook for 5 minutes at rapid boil. Add dry jello and cook for 3 minutes longer at a good boil. Makes approximately 5 pints.
Combine all ingredients in a large punch bowl. Add ice. Makes approximately 30 servings.
Brown hamburger and sausage; drain. Dice cheese and add to mixture. Add oregano, onion and garlic salt. Spread on slices of bread. Place on cookie sheets and warm until cheese bubbles. Bake at 350° for 10 to 15 minutes.
Cream butter and sugar. Add eggs, one at a time. Add buttermilk, flour, dates, pecans, coconut and orange slice candy. Mix by hand. Grease tube pan, pour ingredients into pan and bake for 2 to 2 1/2 hours at 250°. While cake is cooking, mix orange juice and powdered sugar and pour over cake as soon as it is removed from oven. Let cake stand overnight before serving.
Prepare rotini according to directions on package; drain. In a large bowl combine rotini, tuna, celery, cucumbers, tomato, green pepper and onions. In a small bowl, blend together Italian dressing, mayonnaise, mustard and seasoning. Add to salad mixture; toss to coat. Cover and chill. Toss before serving. Refrigerate leftovers. Yield: 6 to 8 servings.
Make cake by package directions. Bake in 2 (9-inch) pans. Let cool; slice layers making 4. Combine sugar with sour cream and coconut until smooth; set 1 cup aside. Spread remainder between layers.
Mix all dry ingredients. Mix baking soda and buttermilk. Slowly add liquid to dry ingredients. Mix in jam, blending completely. Bake on 350° for 30 to 45 minutes.
In medium bowl, beat cream cheese until fluffy. Beat in sweetened condensed milk, lemon juice and vanilla. Pour into crust. Refrigerate 4 hours. Top with cherry pie filling before serving.
Cream oleo and sugar; add eggs and mix well. Stir in all dry ingredients. Add vanilla, figs and nuts. Beat well. Pour into greased pan. Bake at 350° for 40 to 45 minutes.
Brown meat; melt cheese in microwave. Watch so as to not boil over. Cook in crock-pot. Freezes well. May add doubled cheese or drained Ro-Tel.
Saute vegetables in oil. Add tomato paste. Add dash of sugar and let boil. Add rest of ingredients and let simmer for 30 to 45 minutes. If too watery, add 1 tablespoon of flour, dissolved in water, to thicken. Serves 12 to 15. Serve over rice.
Mix sugar and shortening. Add beaten eggs, milk, sifted dry ingredients and rolled oats. Stir only enough to mix. Spoon into greased muffin pan. Bake at 350° until done. Makes about 18 muffins.
Blend all ingredients together to form a good consistency. Add sugar according to taste. Refrigerate.
Line 8-inch dish with graham cracker crumbs. Cream margarine, sugar and egg well and spread over crumbs. Arrange sliced peaches to cover creamed mixture. Whip cream and spread over peaches, sprinkling crumbs over top. Place in refrigerator and chill overnight.
Cut shrimp into small pieces. Mix with cornstarch and salt. Heat 1 tablespoon oil in wok to 400°. Stir-fry shrimp and green onions until pink, about 30 seconds. Remove. Heat 2 tablespoons oil in wok, pour in beaten eggs. Scramble fine. Remove. Heat 2 tablespoons oil in wok and add rice, soy sauce and ginger. Stir-fry until thoroughly heated. Add eggs, shrimp and rice wine. Stir-fry 1 minute. Recipe is also good without shrimp or good with leftover pork or beef.
Put all ingredients in blender. Fill with ice. Blend until ice is crushed, then serve.
Prepare rolls according to package; put triangles on pan and pinch together. Cook according to directions. Let cool.
Thinly slice potatoes and onion. Alternate potatoes, onion and soup (which has been mixed with water) in casserole dish. Salt and pepper each layer. Pour melted margarine over all. Microwave for 15 to 20 minutes on High (until potatoes are tender). Let stand 5 minutes. Serves 5 to 8.
Combine meat, beans, 1 cup of picante sauce, onion, garlic, bread crumbs, eggs, cumin and salt; mix well. Press into 9 x 5-inch loaf pan. Bake 1 hour at 350°. Carefully pour off drippings. Combine remaining 1/2 cup picante sauce and brown sugar; mix well. Spread over surface of meat loaf. Continue baking 15 minutes; remove and let stand 10 minutes. Serve with additional picante sauce. Makes 6 servings.
Combine eggs, cheese and mayo. Place broccoli in buttered dish. Pour mixture over it. Melt butter in pan and brown bread in butter. Put over broccoli and cheese mixture. Bake at 350 for 30 minutes or until bubbly.
Spread crescent rolls on cookie sheet and pinch edges to form one sheet. Bake at 350° or 375° for 8 to 10 minutes. Let cool.
Put a pan of water on high heat on stove. Combine hamburger, egg, milk, Italian seasoning, bacon bits, garlic powder, onion and bouillon. Make sure it's mixed well. Add rice and cracker crumbs. The mixture has to be dry enough to hold shape so more crackers may be added if needed. Using a teaspoon, get about 1/2 teaspoon of mixture and make a miniature meatball. Drop meatballs in boiling water and boil about 5 minutes. The meatballs could be made ahead of time and kept in the refrigerator until time to serve. They are good hot or cold. Yields about 100 meatballs.
Grease a pie pan. Line with crescent rolls and crushed chips. Brown hamburger; drain grease. Add water and seasoning mix and simmer a few minutes. Pour on top of chips. Spread on sour cream. Sprinkle on cheese. Top with more chips. Bake at 350° until rolls are brown, about 20 minutes. Before serving, put lettuce and tomatoes on top. Makes 6 slices.
Dissolve gelatin and sugar in 1 1/4 cup hot water. Add lemon juice, rind and salt. Stir until dissolved. Chill until slightly jelled. Whip canned milk and fold into gelatin mixture. Spread 1 cup of wafers on bottom of large cake dish (9x13) and add remaining crushed wafers on top of mixture.
Cook stewing hen until tender in plenty of water to be used as broth later. When cool, skin and debone. Refrigerate. Cook 1 large skillet of self-rising corn bread, using 3 to 4 eggs. When done, remove from skillet to large mixing bowl. Add 6 thick or 8 thin slices of bread. Pour enough broth to cover. Dissolve the soup in more broth (1 can). Pour this over bread. Use poultry seasoning and 2 bouillon chicken cubes, if needed, to improve taste. Set mixture aside for bread to soften.
In one container, mix olives, chilies, milk, soups and meat. Layer in a cake pan: 1/4 sauce, 1/2 tortillas, 1/4 sauce, 1/2 cheese, 1/4 sauce, 1/2 tortillas, 1/4 sauce and 1/2 cheese. Cover pan with foil and bake at 400° for 30 minutes, uncover and bake an additional 30 minutes.
Mix all ingredients well and shape into logs (3 or 4). Wrap in plastic wrap or foil. Wrap well and freeze until ready to bake. Slice 1/4 inch and bake at 350° until golden brown.
Sift flour, sugar and salt together. Bring margarine, cocoa and water to a boil. Pour margarine, cocoa and water over dry ingredients. Mix well. Add remaining ingredients. Stir well and bake 20 minutes on a greased cookie sheet with sides in 375° oven.
Combine cornmeal, milk, eggs, salt, soda, bacon drippings and corn in a mixing bowl. Blend well and set aside. Saute ground chuck and onion until slightly browned. Drain. Chop peppers into beef mixture and mix well.
Crush graham crackers into fine crumbs. Mix well with margarine and 1/3 cup sugar. Press into bottom of 9-inch square pan or round cake pan.
Mix first 6 ingredients. In medium size flowerpot, beginning with Oreos, alternate layers of pudding mixture and Oreos. Chill. Add silk flowers and a shovel and serve!!
Cream together sugar and shortening. Beat in eggs and orange juice. Sift together all dry ingredients and gradually add to liquid mixture. Fold in cranberries and nuts. Turn batter into oiled loaf pan. Makes 2 loaves in 9 x 5 x 3-inch pans. Bake at 325° to 350° for about 1 hour or until brown and crusty.
Cook sausage, onion and green pepper until done. Drain. Beat eggs, milk and black pepper together. Melt butter in skillet. Add egg mixture. Cook, without stirring, until eggs begin to set on bottom and around edges. Using spatula, lift and fold partially cooked eggs so uncooked egg flows underneath. Cook until done. Remove from heat.
Combine all ingredients except crumbs in casserole dish. Sprinkle with buttered bread crumbs. Bake at 350° for 30 minutes.
Boil these ingredients 2 to 3 minutes. Add sliced mushrooms and cook 5 to 6 minutes. Let stand.
Put potatoes, salt, onion, soup and water in saucepan. Bring to boiling, lower heat and cook until potatoes are tender. Mash. Add milk; heat through and serve.
Thaw and drain spinach. Chop green onions. Add onion soup, then mix in mayonnaise and sour cream. Mix all together and refrigerate until cold. Cut out center in sourdough bread; hollow, then add dip. Save center and break up around to use to dip out spinach dip.
Cook pasta according to package directions. Drain pasta and while still hot add all the other ingredients. Mix well. Refrigerate overnight and stir again before serving.
Combine in saucepan the sugar, cornstarch and salt. Stir in the hot milk gradually until smooth. Bring to a boil; boil for 2 minutes. Remove from heat. Stir a small amount of hot mixture into the beaten egg yolks until the eggs are mixed into the hot mixture. Cook over low heat, stirring constantly, for 5 minutes, until it boils and is thick enough to mound. Pour into bowl. Stir in the vanilla and almond flavoring. Add 1 cup coconut. Put wax paper over filling. Refrigerate 1 hour.
Cut the shortening into flour and salt into small pieces. Dig hole and add milk. Stir. Divide dough in half. Roll out.
Ribs may be parboiled 15 minutes. Combine ingredients and pour over ribs. Bake at 325° for 1 to 1 1/2 hours.
Thaw butter to degree where peanut butter can be worked into it and not be lumpy (use double boiler). Add chili powder and mix well. Warm these ingredients to melting point and then add salt, pepper, celery seed and vinegar. Warm the mixture to boiling point, but do not boil. Let this cool and add juice of the lemons. Makes enough sauce for 8 halves of chicken.
Peel and slice carrots. Cook until tender. Slice onions and peppers. Combine with remaining ingredients and let set 24 hours before serving. Can be stored in refrigerator 2 weeks or more.
Mix orange drink, lemonade mix, tea, sugar, cinnamon and cloves. Store in tight-closing jar. Use 2 teaspoons per cup of hot water.
Mix all ingredients together. Pour into a 9 x 13-inch baking dish. Bake for 35 to 45 minutes at 350°.