HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a 2 1/2-quart casserole, combine boiling water, wild rice and bouillon; let stand for 15 minutes. In large skillet, cook celery, onion and garlic in butter until tender. Add to rice mixture with seasonings and long grain rice; mix well. Cover and bake at 350° for 1 1/2 hours.
Brown meat and onion. Add potatoes, tomatoes, tomato can of water, tomato sauce, small cans of water and salt and pepper to taste. Cook for 15 minutes. Add frozen vegetables. Cook another 20 minutes.
Drain clams, reserving liquid. Set clams aside. Combine clam juice, potatoes, onions, margarine and water. Cook over medium heat for 15 minutes or until vegetables are tender. Stir in soup, milk, salt and pepper. Simmer until heated. Stir in clams. Serves 10 to 12.
Mix pretzels, sugar and regular margarine. Press into a 9 x 13-inch baking dish and bake at 350° for 15 minutes. Cool.
Mix first 4 ingredients. Melt margarine in bottom of 13 x 9-inch pan. Mix sugar and cinnamon. Pour 1/2 of batter in pan. Pour 1/2 of sugar/cinnamon mixture on top. Pour remaining batter on top following with remaining sugar/cinnamon. Bake in preheated oven at 350° for 30 to 35 minutes.
Grind together peppers tomatoes and onions. Boil for 15 minutes and drain through a cloth bag. Put into another cloth bag cinnamon and cloves, boil in the vinegar for a few minutes, remove spice bag. Add to the vinegar, the salt, mustard seed, sugar and vegetable mixture, which has been drained. Bring to a good boil and seal in hot sterilized jars while relish is still hot. Very good.
Mix cake according to the directions on the box. Put in a 9 x 13-inch pan. Bake according to box. After baking, while still warm, punch top full of holes (use large fork). Pour can of pina colada mix over cake. Cool, then cover top with Cool Whip. Sprinkle coconut on top. Store in refrigerator.
Combine water chestnuts with chicken. Make sauce of sour cream, soup and water. Add to chicken. Melt margarine and add to stuffing mix. Place 1/2 of mixture over top. Sprinkle rest of herb stuffing on top. Lay piece of foil on top. Bake at 350° for 15 minutes. Remove foil and bake 15 minutes longer.
In a large bowl, combine mayonnaise, vinegar, salt, sugar and pepper. Add remaining ingredients. Cover; chill. Makes about 5 cups.
Mix dry ingredients. Add eggs and fruit cocktail. Bake at 350° for 30 minutes.
Sprinkle salt and pepper on pork chops and dredge with flour. Heat shortening in skillet and brown pork chops. Add onion, green pepper and celery. Cover with tomato soup. Cover and bake 1 hour in 350° oven. Delicious served with baked potatoes.
Slice Twinkies longwise and lay filling side up in a 13 x 9-inch glass pan. Cover with pie filling. Slice bananas over the pie filling. Cut the pineapple tidbits in pieces. Pour the juice over the top. Spread with Cool Whip. Sprinkle with nuts. Refrigerate until cold. Cut in squares and serve.
Dissolve yeast in 1/2 cup warm water in large mixing bowl. Let stand 5 minutes. Stir in egg and next 5 ingredients. Add whole wheat flour. Beat at medium speed until smooth. Stir in enough all-purpose flour to make stiff dough. Turn onto floured board. Knead 5 minutes until smooth and elastic. Cover. Let rise in warm place until doubled. Punch down. Divide in half. Shape into 2 loaves. Place into 2 well-greased loaf pans. Cover and let rise until doubled. Bake at 375° for 30 minutes.
In a large pan, bring chicken broth to boil over high heat. Add rice, reduce heat, cover and simmer 20 minutes or until rice is tender and liquid is absorbed. In a large skillet over medium heat melt butter. Add onion and cook 3 to 4 minutes until tender. Add mushrooms, carrots and zucchini. Cook 3 to 4 minutes. Add asparagus and basil. Place rice in serving bowl. Stir in cheese, salt, pepper and vegetables. Very good.
Mix chicken, pepper and stuffing with mayonnaise. Stuff shells with chicken mixture. Spray large casserole dish. Mix 2 cans of soup and 1 can of water; mix until well blended. Pour 1/2 of soup into dish. Lay stuffed shells on top of dish. Pour remaining soup mixture over shells. Cover with foil. Bake at 350° for 40 to 60 minutes.
Line an 8 x 8 x 2-inch pan with foil. Butter foil. Combine sugar and milk in a medium-size saucepan. Cook over medium heat, stirring constantly, until sugar is dissolved and mixture comes to boiling. Boil, stirring constantly, for 5 minutes.
Mix and boil 6 minutes the first 3 ingredients. Remove from heat. Add last 3 ingredients. Stir until foamy. Pour over 5 to 6 quarts popped corn. Mix well. Spread over 2 (12 x 18-inch) jelly roll pans. Bake for 1 hour in 225° oven, stirring occasionally. Remove from oven and cool, stirring a bit at first so it doesn't stick to pan as it cools. Other large similar pans can be used.
Mix in saucepan the sugar, milk, 3 tablespoons water and peanut butter. Cook slowly, stirring occasionally, until a few drops form a small ball dropped into cold water. Remove from heat and add vanilla and butter. Beat until smooth. Pour into buttered pan and cool.
*One box each of cherry, raspberry, peach, lemon, mixed fruit and strawberry.
Prepare cake mix according to package directions and bake in a 13 x 9-inch pan. Combine undrained pineapple and sugar and heat until mixture comes to a boil. Boil about 2 minutes. When cake is done, remove from the oven and puncture all over with a fork. Pour pineapple over hot cake. Make pudding according to package directions. Fold in sour cream and spread over cooled cake. Top with Cool Whip and sprinkle with coconut and nuts. Store in refrigerator.
Saute the onion and mushrooms in melted butter. Add the soups, Ro-Tel tomatoes, garlic and chili powder. Stir and simmer a couple of minutes. Meanwhile, place	the torn up tortillas in	the chicken broth for 10 minutes to absorb the moisture. Place the pieces in the bottom of the shallow 13 x 9-inch oblong baking dish. Fill the casserole with alternate layers of diced chicken, sauce and cheese.	Bake in a preheated 350° oven for 30 minutes or microwave cook at 75% power for about 12 minutes. Serve with	a green salad for a complete meal.
Grease a glass baking dish with butter or margarine and then line with crackers. Place onion and oysters in dish. Season with seafood seasoning, salt and pepper to taste. Cover with more crackers and top with cheese. Bake at 350° until liquid boils, about 10 minutes.
Brown ground beef with onion and seasonings. Add tomato paste and sauce, water. Bring to a boil, simmer 10 minutes. This is a thin mixture. In 13 x 9-inch pan, ladle about 1 1/2 cups sauce across the bottom. Place a layer of uncooked noodles (fill in empty spaces with noodle pieces). Ladle sauce and sprinkle with 1/3 of the cheese. Make 3 layers. Cover with foil and bake at 350° for 1 1/4 hours.
Cook hamburger, sausage and onion. Add salt and pepper to taste. Drain fat; mix in tomato, mushroom and cheese soup. Add cooked noodles. Top with grated cheese and bake until bubbly at 350°.
Mix flour and beer; let sit for 3 hours. Dip onion rings into batter and fry in oil until golden brown. To keep warm, put in 200° oven on brown bag.
Mix 6 times and cook in frypan 15 minutes or until black. Put syrup on them and eat them while hot and drink pop with them.
Prepare onions in cream sauce according to package directions. Set aside. Cook spinach according to package directions and drain well. In a large mixing bowl, mix onions, spinach, eggs, sour cream, butter or margarine and salt. Stir in corn muffin mix. Pour mixture into large greased casserole dish. Bake in a 350° oven for 30 to 35 minutes or until wooden pick comes out clean. Sprinkle Swiss cheese on top of corn bread and bake for 2 minutes or until cheese is melted. Serve warm. Makes 8 servings.
Mix ingredients into stiff dough. Let stand or set in refrigerator about 30 minutes. This makes dough easier to roll. Roll out into thin sheets. Mark checks in dough after rolled. Cook on cookie sheet at 375° until crisp.
Boil onion and squash in 1/2 cup water until tender. Season with mayonnaise, salt, pepper and margarine. Add eggs, cracker crumbs and cheese.
Cut biscuits into fourths. Roll in melted butter and cinnamon-sugar mixture. Layer biscuits into well-greased Bundt or cake pan. Put any remaining butter and cinnamon mix on top and bake in a 350° oven for 20 minutes.
Saute onion, garlic and green pepper in oleo. Add meat. Cook on top of stove in Dutch oven. Add tomato sauce, water and noodles; cook 10 minutes. Add sliced cheese, corn and olives. Pour into large buttered dish; sprinkle with grated cheese. Bake, covered with foil, for 1 hour at 350°.
Mix all ingredients except vanilla and nuts and bring to a rolling boil. Remove from heat, add vanilla and pecans. Mix and pour out onto a buttered cookie sheet until cool. Separate nuts.
Mix first 3 ingredients and form into balls (approximately 15). Place meatballs into a 2-quart saucepan. Add soup and bring to a boil. Lower heat, cover and simmer 1 hour.
Mash potatoes. Add other ingredients. Press firmly in 9 inch pie plate. Bake at 350° until bottom is golden brown. Marshmallows may be placed on top the last 5 minutes of cooking if desired.
In a mixing bowl, beat the first 4 ingredients. Stir in the M&M's or chips. Drop by tablespoonfuls 2-inches apart onto ungreased baking sheets. Bake at 375° for 10 to 12 minutes or until lightly browned. Immediately remove to wire racks to cool. Yield: 2 dozen.
Cut chicken into serving pieces. Season and dredge with flour. Brown chicken thoroughly on all sides in heated olive oil. Add onion, pepper, pimento, garlic and tomatoes; season lightly. Cover and simmer 1 1/2 hours. Add mushrooms and simmer 20 minutes longer. Serve over noodles or rice.
In 6-quart container, mix first seven ingredients. Loosely cover and freeze until firm. Remove from freezer 4 hours before serving. Add ginger ale; stir until slushy. Makes 28 (6 ounce) servings.
Mix confectioners sugar and smooth peanut butter until crumbly. Spread 1/2 of crumbly mixture on bottom of pie crust. Pour prepared pudding on top of mixture in the pie crust. Cover pudding with Cool Whip. Sprinkle remaining crumbly sugar/peanut butter over Cool Whip. Refrigerate until ready to serve.
Mix brown sugar, white sugar, flour and margarine together until crumbly. Reserve 1/2 cup and set aside. Add egg, vanilla, 1 cup buttermilk (with 1 teaspoon baking soda mixed with buttermilk) and 1/2 teaspoon salt. Pour into greased 9 x 13-inch pan or dish.
Peel and slice eggplant and soak for 30 minutes in salt water. Drain and fry slices in bacon drippings. Layer eggplant, corn, tomatoes, salt and pepper. Top with cracker crumbs and drizzle melted margarine over the top. Bake 30 minutes at 375°.
First take the brown crust off the angel food cake. Tear the cake into egg size pieces. Mix the cream cheese and powdered sugar. Whip cream and mix with cheese mix. Fold into cake pieces and stir until well blended. Place in 9 x 9-inch pan. Top with cherry pie filling. Refrigerate.
Layer ingredients in order in ungreased 9 x 13-inch pan. Bake at 325° for 55 to 60 minutes. Serve with ice cream or whipped cream.
Mix orange juice with enough sugar (approximately 4 tablespoons) to make a syrup. Set aside to dissolve.
Brown meat slowly, spooning off excess fat. Add next 6 ingredients. Simmer, uncovered, 1 hour, stirring occasionally. Cook noodles until tender. Drain and rinse with cold water. Combine cottage cheese with next 5 ingredients. Place half of the noodles in a 13 x 9-inch baking dish. Spread half the cottage cheese mixture over the noodles. Add half the Mozzarella cheese and half the meat mixture. Repeat. Bake at 375° for 30 minutes. Let stand 10 minutes before serving.
Place whole peppers on a baking sheet. Place under broiler, turning the peppers as the sides become charred. When all the peppers are charred all over, place in a sealed plastic bag and let steam for about 15 minutes.
Blend sweet potatoes in a blender until liquid. Add the sugar, 1/2 cup margarine, evaporated milk and eggs. Blend all ingredients. Pour into a 9 x 12-inch pan or casserole dish. Bake at 375° for 20 minutes or until firm.
In a 1 1/2-qt casserole dish mix soup, milk, soy sauce, pepper, pimento, 2/3 C onion rings and pepper, mixing well. Dot top with couple pats of butter. Bake at 350 for 25 minutes or until hot. Stir. Sprinkle remaining 2/3 C of onion rings over top. Bake 5 minutes longer or until onion rings are golden. Serves 6.
Melt butter, brown sugar and curry powder. Butter pan; add fruit and raisins. Pour mixture of butter, sugar and curry over the fruit. Bake 20 minutes at 350°. Do not overbake.
Salt chicken with both salt and garlic salt. Sprinkle paprika on thoroughly. Spread it out in one layer in a shallow baking pan. Dilute the soup with the cream and pour it over the chicken. Sprinkle the chopped parsley evenly on top. Bake, uncovered, at 350° for 1 1/2 hours.
To the meat add the eggs. Mix well. Take one slice of bread and soak in warm water. Squeeze moisture out of bread and add to the meat. Season with salt and pepper. Add the chopped onion. Mix well and fry to a nice brown. Any kind of meat scraps can be used, but lean, fresh pork is better than boiled meat.
Melt butter in 9 x 13-inch sheet cake pan. Stir in brown sugar and add the pineapple slices. Pour prepared yellow cake mix over pineapple. Bake at 350° for 30 to 35 minutes. Let cool, then flip cake over.
Saute onion in oleo. Add all other ingredients and simmer 1 hour. Serve over baked chicken or beef.
Cook spaghetti to desired doneness and add melted butter. Brown meat, add tomato sauce, salt and pepper. Combine cottage cheese, cream cheese, sour cream, onion, and green pepper. Spread 1/2 of the spaghetti in bottom of casserole dish. Add 1/2 meat, then cheese mixture, remaining spaghetti and ending with remaining meat. Bake 45 minutes at 350°.
Mix all ingredients together. Pour into a 9 x 13-inch cake pan. Bake at 350° for 30 minutes.
Beat together sugar and shortening. Add eggs and molasses. Sift together and stir in remaining ingredients. Chill dough overnight or at least several hours. Roll into balls. Dip in water, then roll in granulated sugar. Place on cookie sheets and bake at 350° for 10 minutes. Makes 7 to 8 dozen cookies.
Combine margarine, flour, sugar, baking powder, cinnamon and salt. Mix until crumbly. Reserve 1/2 cup for topping. To the remaining mixture, add the combined egg and milk. Mix well. Pour into a greased and floured 9 x 9-inch pan. Sprinkle with reserved crumbs. Bake at 375° for 30 to 35 minutes. Serve warm or cooled.
Combine all ingredients and pour over ribs or chicken. Place in oven at 350° approximately 1 hour. This may also be used on the grill.
Mix first 2 ingredients; mix the rest of the ingredients and add to the corn mixture. Pour in baking dish and bake at 325° for 45 minutes to 1 hour.
Roll 2 slices dried beef in with chicken breasts. Wrap with slice of bacon. Mix soup and sour cream and spread over chicken. Cover and bake at 275° for 3 hours. Serve with Uncle Ben's long grain wild rice (original recipe).
Core cabbage. Cook whole in a pot which will allow you to completely cover cabbage with water. Cook until tender
In glass measure, mix brown sugar, butter and water. Microwave (High) 1 minute. Add nuts and cherries; set aside. In 1 or 1 1/2-quart round casserole, place small glass in center (open side up). Spoon half of sauce mixture in bottom of dish. Separate biscuits; arrange in overlapping ring around glass. Spoon rest of caramel mixture over biscuits. Microwave (High) 2 1/2 to 3 minutes. Remove glass; invert on serving plate. Serve warm by pulling sections apart. Serves 4 to 6.
Bake for 2 hours in a 225° oven. Stir about every 1/2 hour.
Mix all ingredients, except pecans, together and pour in a long dish. Refrigerate. This can be made ahead of time and frozen.
Cream together the first 4 ingredients. Add the flour and almond paste. Bake in greased pan dusted with bread crumbs or graham cracker crumbs.
Combine Shredded Wheat and butter. Sprinkle half over bottom of 2-quart shallow baking dish. Cover with overlapping ham slices, then with half of vegetables. Sprinkle with cheese, then with remaining vegetables. Beat together remaining ingredients. Pour over top. Bake in a preheated moderate oven (350°) for 25 minutes. Sprinkle remaining cereal mixture around edges. Bake 8 to 10 minutes longer or until done. Makes 6 servings.
Cover salted salmon with water and soak overnight. Drain and rinse. In a large bowl, combine salmon, tomatoes, onion, and green onion; mix well.
Mix first five ingredients. Mash bananas and add. Stir in flour and baking powder. Pour batter into two greased bread pans. Bake at 375° for 1 hour.
Cook spinach and drain well. Mix all ingredients. Refrigerate at least 4 hours. Best if used the next day.
Combine soup, sour cream and tomatoes. Brown ground beef and drain. Add taco seasoning and mix. Dip tortilla in hot soup mix and fill with meat, cheese and onion. Roll and put in a 9 x 13-inch casserole. Pour remaining soup mixture over enchiladas. Bake 20 to 30 minutes at 350°. Top with remaining cup of cheese and return to oven.
Wash chicken breasts and pat dry. Cut into bite-sized pieces. Combine flour, Parmesan, salt and pepper in a bowl. Toss chicken pieces in flour mixture. Set aside.
Cream shortening and whipped margarine with sugar; cream well. Add half of flour, half of milk and blend. Add eggs, one at a time, beating one minute after each egg. Add remaining flour and milk; blend well. Stir in vanilla. Pour in tube pan that has been greased and floured well. Bake in cold oven at 325° starting for one hour, then turn oven to 350° and bake 20 minutes longer. Do not open oven until done.
Cut brownies into 1/2-inch cubes. Layer in 3-quart serving bowl 1/2 the brownies, 1 cup strawberries, 1 sliced banana and 1 tub topping. Repeat layers. Refrigerate until ready to serve. Recipe can be halved. Serves 16.
Cook first 4 ingredients until thick. Remove from heat; add white sugar, then add butter and pecans. Pour into a baked shell and top with meringue. Brown meringue at 350°. This recipe came from my husband's Aunt Polly McDougald.
In a medium saucepan, mix all ingredients. Heat over medium heat for 15 minutes, then add meatballs. Simmer on low for 2 hours.
Bake cake. Crumble 1/3 of the cake into a punch bowl, 1/3 pudding, 1/3 cherry pie filling and 1/3 Dream Whip. Repeat steps ending with Dream Whip. Refrigerate until ready to serve.
Cream the butter and sugar well. Stir in egg yolks one at a time. Add baking soda to flour. Add flour and sour cream alternately to creamed mixture. Add Amaretto, stirring well. Beat egg whites until stiff and fold into Amaretto mixture. Bake in greased and floured tube pan at 300° for 1 1/2 to 2 hours. Let stand 15 minutes before taking out of pan.
Bring to hard boil; turn fire down and let simmer for 25 minutes. Remove from heat. Mix milk and eggs together, one at a time. Drizzle mixture in cooked rice slow; stir. Then place back on stove over low heat. Cook until it starts to thicken, about 2 minutes. It will coat your metal spoon. Optional: 1/2 cup raisins and 1 teaspoon vanilla.
Roll biscuits flat; spread with mustard. Cut in quarters. Wrap each wiener in quarter of biscuit; hold with toothpick. Place on cookie sheet. Bake at 400° for 10 minutes. Serve hot.
In a small bowl, combine cream cheese and 2 teaspoons sugar. Beat until smooth; spread on bottom of crust. Puree half of the strawberries. In a 2-quart saucepan, combine pureed strawberries, remaining sugar and cornstarch. Cook and stir over medium-low heat until mixture thickens and becomes clear (about 7 to 10 minutes); remove from heat. Stir in rest of strawberries; let cool 10 minutes and pour into crust. Refrigerate at least 3 hours; serve with whipped topping. Serves 6.
Combine pumpkin, banana, sugar and oil; mix well. Beat in eggs, one at a time. Add flour, baking powder, baking soda, cinnamon, ginger, salt and nuts. Beat well. Pour into 2 greased 7 1/2 x 3 1/2 x 2 1/2-inch loaf pans. Bake in 450° oven for 50 to 60 minutes or until toothpick inserted comes out clean. Cool 5 minutes in pans. Remove and cool completely before slicing.
Fry onion golden brown in butter. Add crumbs and fry until mixture is browned. Use half this mixture in bottom of buttered baking dish. Add fillets. Season well with salt and pepper (and a bit of oregano). Cover with layer of drained tomatoes, then the balance of the crumbs. Bake in 350° oven until fish is flaky.
Melt butter in large pan. Add onion and garlic, stirring over medium heat until onion is soft (about 3 minutes). Mix in mushrooms and stir about 5 minutes. Add flour and stir for another minute. Pour in milk and beef stock, stirring well until combined and bring to a boil; reduce heat to low. Simmer, uncovered, for 15 minutes or until mixture has reduced, is thickened and mushrooms are tender. Add parsley. Serve with a dollop of sour cream.
Mix all ingredients and bake in greased loaf pan for 60 minutes at 350°.
Mix tea, concentrated orange juice and lemonade in punch bowl. Pour ginger ale over ice in punch bowl. Float oranges and halved strawberries on top. Decorate ice block with cut fruit if desired.
Preheat oven to 350°. Grease jellyroll pan (15 1/2 x 10 1/2 x 1-inch) or 2 square pans, 9 x 9 x 2. Blend sugar, butter, shortening, baking powder, vanilla, almond extract and eggs in large mixing bowl on low speed, scraping bowl constantly. Beat 3 minutes on high speed, scraping bowl occasionally. Stir in flour. Spread 2/3 of batter in pan. Spread filling over batter. Swirl rest of batter over top of pie filling. Bake 45 minutes. While warm, drizzle with glaze of 1 cup confectioners sugar and 1 to 2 tablespoons milk.
Mix first 4 ingredients together. Spread on tortillas. Roll up jelly roll style. Refrigerate. Slice crosswise and serve with salsa.
Combine sugar, milk, cocoa and butter in a medium saucepan. Cook over medium-high heat. Bring to a boil, stirring constantly, cook 1 minute. Remove from heat. Mix in peanut butter. Add oats, blend thoroughly. Drop by teaspoon onto waxed paper. Let cool completely. Store cookies in an airtight container. Makes about 4 dozen cookies.
Combine water and baking soda in a glass. In another glass, combine soap, food coloring and vinegar. When ready for the eruption, add baking soda solution to the soap/vinegar solution and watch it foam and flow.
Combine first 4 ingredients in a saucepan. Simmer until cheese is melted. Stir often. Pour into bread which has been hollowed out. Arrange bread that has been taken out in cubes around loaf.
Thaw burritos according to package instructions. Place in single layer in baking dish. Cover with chili (for hotter taste, use 1 can of hot chili). Place in preheated oven at 350° for 1/2 hour. Remove from oven. Sprinkle with cheese. Return to oven until cheese is melted. Serve with sour cream and chile peppers.
Cook broccoli in lightly salted water just until tender, drain. Combine eggs, milk, soup, mayonnaise and cheese, stir in cooked broccoli. Pour into a greased 2 quart casserole dish and sprinkle with cracker crumbs. Bake at 350° for 30-40 minutes or until golden brown. Let cool 15 minutes before serving.
Mix together the sugar and cinnamon. Rub Bundt pan with butter or margarine. Cut each individual biscuit in half. Roll in sugar and cinnamon mixture and line Bundt pan with sugared biscuits. Melt the stick of butter or margarine. Add remainder of sugar mixture to the melted butter. Drizzle over biscuits and bake at 350° for 30 minutes. Recipe can be easily halved.
Mix Veg-All, corn, celery, onion and mayonnaise well. Put in casserole dish. Melt margarine and mix with crushed crackers. Sprinkle over the casserole. Bake 30 minutes in 350° oven.
Combine tea bags and water. Steep 5 minutes. Remove and discard tea bags. Let cool. Stir in cranberry juice. Serve over ice.
Cook milk and dates while stirring until thick; scorches easily. Add pecans. Spread on Ritz crackers. Bake at 350° for 5 to 8 minutes. Cool.
Mix together with mixer. Pour into graham cracker crumb crust. Pour cherries on top after mixture has been chilled. Refrigerate.