HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook onion in margarine until tender. Mix meal, sugar, corn, oil and milk. Pour this in a well-greased baking dish. Sprinkle black pepper on corn meal mixture. Pour onion mixed with sour cream on top of cornbread. Sprinkle grated cheese on top and bake at 400° for 25 to 30 minutes.
Cut beef into 1 cubes and mix with pork, onion and garlic and cook in 1 Tbsp. oil until brown and tender. Add tomatoes; continue to cook on low heat. Dissolve bouillon and brown sugar in two cups hot water and set aside. Heat remainder of oil in a pan; add chili powder, flour and pepper. Cook until flour is brown, then add bouillon mix, stirring constantly until blended. Add the Roux to the meat; blend and cook on low heat for one hour.
Position knife blade in food processor bowl; add well drained and thawed greens; add lemon rind. Process until finely chopped. Cook onion and celery in butter over medium heat, stirring constantly, until tender. Stir in greens, mushrooms and rest of ingredients. Cook over medium heat until all is mixed and melted together. Serve from a chafing dish. Serve with Jalapeno Corn Muffins (recipe found in this book). Yields 3 cups.
Cook noodles. Drain. Run cold water until noodles are cool. Add seasoning packages and mix well. Add onion, carrot, olives and other veggies. Mix well. Spoon noodle mixture into rectangular serving dish. Spread mayonnaise on top; just enough to coat. Refrigerate until ready to serve.
Unroll crescent roll dough on a lightly floured surface; press seams and perforations together. Roll into a 14 x 10-inch rectangle. Spread sausage to within 1/2-inch of edges. Sprinkle with chives. Carefully roll up from a long side; cut into 12 slices. Place 1-inch apart on an ungreased 15 x 10 x 1-inch baking pan. Bake at 375° for 12 to 16 minutes or until golden brown. Yield: 1 dozen.
Put cranberries and sugar in pan and cover with foil. Bake 25 minutes at 350°. Cool a little; then add marmalade, ginger and pecans, in layers, with pecans on top. Refrigerate and use as condiment with turkey. OR serve as a dessert with whipped cream or possibly with vanilla ice cream. If it is too gingery, cut amount in half.
Mix lemon Jell-O with 1 cup boiling water. Let cool. Add 1/2 cup cold water and soft cream cheese. Let set until firm. Mix lime Jell-O with 1 cup boiling water; mix in pineapple juice and all . Pour on top of lemon; let set. Looks pretty in clear glass bowl or great for mold. Put lime on bottom for Christmas. Looks great, tastes better.
Combine and mix well. Pack into a quart jar and a 1/2 pint jar. Will keep in refrigerator for weeks.
Melt butter and cream cheese. Stir in remaining ingredients. Bake at 350° for 15 or 20 minutes.
Boil the ingredients on top of the stove until syrup is thick. Pour in unbaked pie shells (double crust). Bake at 375° to 400° for 20 minutes. Then reduce heat to 350° for 20 more minutes.
Mix all ingredients. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 350° for 10 minutes.
Put one slice of bread in blender at a time to get 7 cups of crumbs. Mix milk, eggs, sugar and margarine in bowl and add bread and other ingredients to mixture. Bake in greased dish at 350° for 45 to 55 minutes.
Let lemonade thaw until it shakes in can. Mix together with milk and Cool Whip. Put in refrigerator. Makes 2 pies.
Mix crabmeat, cream cheese and lemon juice. Form this mixture into a ball, then pour cocktail sauce over it for the finishing touch. Refrigerate until ready to serve.
Whip cheese and cream together. Add minced onion, catsup, salt and mayonnaise; blend well. Add remaining ingredients. Keep refrigerated until used.
Combine well beaten eggs, Eagle Brand milk, vanilla and salt until well blended, slowly beat in milk. Gently fold in whipped cream, sprinkle with nutmeg. Also, rum may be added to taste.
Boil chicken until tender. Remove skin and bones. Add rice, soup, broth, celery and onion. Mix and bake slowly for one hour.
Cook vegetables in chicken broth. Add chopped meat, soup, Velveeta. and milk. Heat, stirring often as it scorches easily. Don't add salt to chicken when cooking as Velveeta adds plenty of salt.
Combine all vegetables in a large bowl. Pour marinade over vegetables and mix. Let stand in refrigerator 24 hours, stirring 3-4 times to mix well. Drain before serving.
Combine chicken, chili powder, and sauce. Cook on stove for 5 minutes. Add a little water if it starts to dry out. Place four tortilla shells on baking sheet. Put 1/4 cup cheese inside each shell. Add 2 Tbsp. of meat mixture per shell. Fold shells and add 1/4 cup cheese on top of each shell. Bake at 350 degrees until cheese is melted.
Heat oven to 424°. Line glass pie plate with rich pastry; fold edges under and press to rim with fork. Bake for 5 minutes. Prick with fork if it puffs up. Mix cheese and flour. Fry bacon until crisp. Drain and pour off fat. Separate onion into rings; cook in butter in same pan. Spread cheese in partially baked pie shell; sprinkle with bacon and onion. Beat eggs lightly; add milk, cream and seasonings. Pour into pastry. Jiggle pan to settle liquid. Bake at 425° for 15 minutes. Reduce heat to 350° (moderate). Bake 10 to 15 minutes longer, until custard sets. Cool 10 minutes before cutting. Serve as main dish or appetizer.
Drain fruit cocktail and pineapple (save juice). Cut bananas, apples and oranges in small pieces. Add to other fruit. Add grapes, cherries and nuts. Set aside.
Cook chicken; debone and cut in pieces. Place in a 7 x 11-inch buttered dish. Mix soup and sour cream; pour over chicken. Crush crackers; sprinkle over soup mixture. Melt oleo; dribble on top. Bake for 30 to 40 minutes at 350°.
Soak cereal and milk for 10 minutes. Add egg and sifted dry ingredients. Mix until blended. Put in loaf pan. Let rise for 1/2 hour. Bake at 350° for 45 minutes.
Combine all ingredients in a casserole dish. Cover and bake at 375° for 25 minutes. Makes 4 servings.
Mix all together. Pour into greased pan, use butter. Bake at 350° for 1 hour.
Cook ground beef and chiles. Drain. Stir in soup. In a shallow, 2 1/2 quart greased baking dish, sprinkle 1 1/2 cups of tortilla chips. Top chips with beef mixture. Add salsa and cheese. Bake uncovered at 350 degrees for 25 to 30 minutes or until bubbly. Sprinkle the remaining chips over the top of the casserole. Bake for 5 minutes longer or until chips are brown. Cool for a few minutes before serving.
Add water to pie filling and boil 5 minutes. Add box of cherry gelatin while first mixture is still hot. Set aside to cool. When cool, add pineapple, chopped pecans and cola. Pour into dish and chill.
In small mixer bowl, beat cheese until fluffy. Gradually beat in ReaLemon juice. Stir in remaining ingredients. Chill to blend flavors. Garnish as desired. Serve with crackers or fresh vegetables. Refrigerate leftovers. Makes about 3 cups.
Drain Veg-All. Drain and slice or chop water chestnuts. Place vegetables and chestnuts into a 3-quart mixing bowl. Add chicken soup, onion, celery and mayonnaise; mix well. Pour into a 2 or 3-quart casserole. Top with buttered cracker crumbs. Bake at 350° for 45 minutes to 1 hour, until bubbly and cracker crumbs are medium brown.
Mix jiffy cake according to package directions using a greased and floured 13x9-inch pan baking at 350°, let cool. Beat the cream cheese till smooth. Slowly add the cold milk, continue beating, add the vanilla pudding, and beat till thick. Pour over cooled cake. Spread the drained crushed pineapple on top of the pudding/cream cheese mixture. Top with cool whip. Store in refrigerator until ready to serve.
Brown hamburger and onion. Mix in soup, salt and pepper. Serve over noodles.
Combine all ingredients, except the oil and marinate 20 to 30 minutes. Divide the mixture into 16 portions and wrap each portion in aluminum foil and fasten well. Heat oil in wok to 375° and deep fry the packages a few at a time for 2 to 3 minutes. Drain on paper	toweling and keep hot. Do not reheat. Serve wrapped to hold in the tasty juice. The diner unwraps each just before eating.
Mix all ingredients together. Pour over chicken. Stir and bake at 350° for 1 to 1 1/2 hours.
Mix sugar, water and cornstarch together and heat until it forms a syrup. Arrange berries in baked crust. Pour syrup over berries. Top with cream just before serving.
Combine all ingredients except lettuce. Toss lightly. Chill thoroughly and serve on lettuce. Yields 4 servings.
Mix beef, milk, eggs, ketchup, onion and salt. Set aside. Mix cooked macaroni, mustard, green pepper and mayonnaise. Spread this mixture in greased 2-quart baking dish. Spread beef mixture over top. Sprinkle with cheese; top with bread crumbs and butter. Bake at 325° for 20 minutes. Place tomato slices on top and bake 10 minutes longer. Makes 8 servings.
Whip cream cheese and margarine; mix and blend sugar, cream cheese, margarine and pecans until smooth. Spread between layers and on top and sides of cake.
Combine sugar, molasses, water and butter or margarine in large saucepan. Heat slowly, stirring constantly, just to boiling. Cool slightly. Sift flour, baking powder, salt and cinnamon into small bowl; stir in walnuts to coat well. (Be sure walnuts have been chopped finely or cookies will crack when rolled.) Stir into molasses mixture just until blended. (Mixture will be very thin.) Drop by scant tablespoons 3-inches apart on greased cookie sheets. (Make only 6 cookies at a time for easy handling. To save time, use two cookie sheets and bake one batch while shaping the other.) Bake in slow oven at 325° for 10 minutes or until a rich dark brown. Cool. Makes about 4 dozen.
In large skillet, brown ground beef, sausage, onion, green pepper and Italian seasoning. Drain off fat; return to skillet. Add cubed Velveeta, Mozzarella and enough garlic powder to taste. Stir constantly until cheese is melted. Remove from heat. Spread 1 large teaspoon of mixture onto each party rye bread. Place on cookie sheet. Bake at 350° for 15 minutes.
Mix cream cheese, powdered sugar and milk together until smooth. Spread in a graham cracker crust. Cover with 1 cup chopped pecans, then cover with strawberries. Top with Cool Whip.
Combine ingredients. Using a large spoon, cut sections of mix and drop in heated oil. Simmer until golden brown.
Place pork chops in electric skillet. Slice onions on top of pork chops. Slice potatoes on top of onions and pork chops. Add 1 cup of water and cook at 350° until done, stirring occasionally.
In a mixing bowl, beat cream cheese and 1/2 cup milk until smooth. Add pudding mix and remaining milk. Mix well. Fold in the marshmallows. Pour into the crust. Refrigerate until serving. Yield: 6 to 8 servings.
Line 9-inch square or 9 x 13-inch pan with foil, extending foil over sides. Butter foil.
Cream together shortening and sugars. Add beaten eggs and vanilla. Add oatmeal add other dry ingredients. Mix well. Add nuts, chocolate chips and raisins. Drop by tablespoonfuls on baking sheet. Bake at 350° for 12 to 15 minutes.
Combine cooked broccoli, rice, soup and 1/2 cup onions in a 2 quart casserole. Cover with plastic wrap. Microwave on High 8 to 10 minutes or until hot. Microwave cheese spread according to label directions. Stir cheese spread into broccoli mixture; top with remaining onions. Microwave 2 minutes or until thoroughly heated. Makes 6 to 8 servings.
Slice mushrooms, onions and garlic. Put into pan with the butter. Saute. While all of that sautes, slice the London broil very thin, almost see through. Add to the rest. Cook until meat is done. Then add all of the cheese. Cook until it melts. Serve on a soft hoagie roll.
Mix first 3 ingredients well. Drain pineapple and oranges. Add them to first mixture; chill for several hours.
Cream shortening, sugar, peanut butter together. Add vanilla and eggs; then dry ingredients. Roll in small balls and place on greased cookie sheet. Flatten gently with fork dipped in flour. Bake in 350° oven for 10 minutes.
Beat the first 3 ingredients until blended. Pour into graham cracker crust. Refrigerate 10 minutes. Serve with pie filling on top, if desired. So easy to make, kids can do it!
Mix all ingredients with a pint of sympathy and understanding. Flavor with loving companionship. Bake well, all your life. Frost with kisses and fond hopes for the future. Cake keeps well and can be served often.
Cook broccoli and drain. Mix all ingredients and bake in uncovered baking dish at 350° for 35 minutes.
When using unsweetened chocolate squares instead of cocoa, melt 2 (1 ounce) squares in 1 3/4 cups scalded milk spoken of in recipe.
Drain clams; reserve juice. Melt butter in saucepan. Mix milk and cornstarch. Blend thoroughly. Add to saucepan. Stir constantly. Add clam juice. Stir until thickened. Add grated cheese and parsley. Remove from heat. In skillet, saute garlic in olive oil until golden. Add clams. Cook until warm. Add to cream sauce.
Combine enchilada mix, tomato juice and chili (without beans); set aside. Brown hamburger; drain and let cool. Add onion, olives and 1/2 of shredded cheese. Dip tortillas in the tomato juice mixture. Put meat mixture in tortilla and roll up. Place side by side in baking pan. Pour leftover sauce over tortillas; top with remaining shredded cheese. Bake at 350° for about 20 minutes, or until done.
Cook spinach, then squeeze out excess water. Stir in Miracle Whip, sour cream, onions and bacon bits. Serve with any kind of cracker.
Cook rice. In skillet, cook onion in butter and all soups. Then add all in baking dish, mixing well. Add enough broth to make juicy. Bake in 350° oven for 30 to 40 minutes, uncovered.
Combine all ingredients. Drop by teaspoon on ungreased cookie sheet. Bake at 350° to 375° for 10 minutes.
Cook sausage in large saucepan, about 4 minutes, drain. Stir in tomatoes, broth and 1/2 cup water; bring to boil. Stir in corn and rice, cover and remove from heat. Let stand 5 minutes. Serve with cornbread or biscuits, if desired.
Line crust with bananas. Mix softened cream cheese with the sugar. Whip cream and add to cheese and sugar. Pour this over the bananas and top with blueberries with the lemon juice in them. Chill.
Place meat in mixture; let sit 1 hour. Baste meat with mixture while cooking. After initial marinade, the mixture can be thickened to taste to be used as a sauce to be served with the meat.
Cook bacon and onions in 3-quart saucepan; drain. Remove from pan. In same pan, bring water to boil. Add potatoes. Simmer, uncovered, over medium heat 18 minutes. Stir in sauce mix, milk, parsley, pepper, bacon and onions. Simmer over medium heat, 4 to 5 minutes or until desired consistency. Makes 4 (1 cup) servings.
Combine all ingredients and bring almost to simmering. Add 1 bottle of Sauterne and heat. Do not boil. Stir in a few drops of red food coloring.
Beat eggs until light and foamy. Add sugar, oil, zucchini and vanilla; mix well. In a separate bowl, mix flour, baking powder, salt, cinnamon and soda. Add to zucchini mix and blend. Add nuts. Bake in 2 greased loaf pans at 350° for 1 hour.
In a large double boiler, melt oleo, marshmallows and juice of cherries. In a large mixing bowl, mix the rest of the ingredients. Mix well, then pour in liquid mixture; mix well, then press into tube cake pan or into baking cups for individual servings. Decorate cake or cupcakes with pecan halves or cherry halves.
Mix all ingredients in a pan and cook at low boil with lid on for about 30 minutes. Use as a sauce for cooked meat.
Mix all ingredients together. Pour into 9 x 13-inch pan or large bowl and freeze. Remove from freezer 1 hour before serving. May store leftovers in refrigerator.
Wash cauliflower and cut flowerets into bite size pieces. Layer lettuce, onion, cauliflower and bacon in 3-quart bowl. Combine mayonnaise and sugar and mix well. Spread evenly over top, sealing to edge of bowl. Sprinkle with cheese. Cover salad tightly and refrigerate 24 hours. Toss gently before serving.
Combine in saucepan; cook until sugar is dissolved. Continue to cook until 238°. Remove from heat and add nuts; stir gently until creamy. Turn onto wax paper. Separate nuts. Let dry.
Combine cinnamon and applesauce to form a stiff dough. Add additional applesauce if necessary. Roll out dough to 1/4-inch thickness. Cut with cookie cutters. Make a hole with a straw at the top. Carefully place on wire rack or in dehydrator to dry. Let air dry several days, turning occasionally. Makes 12 sweet smelling ornaments. Great for kids!
Chop bacon into small pieces and fry until crisp. Boil noodles until done and drain. Add container cottage cheese and fried bacon bits. Mix and serve.
Pour melted oleo over stuffing. Mix well. Mix together the squash, onions, sour cream and soup. Stir in half the stuffing mix. Pour into baking dish and cover with remainder of stuffing mix. Bake at 350° for 30 to 35 minutes.
Place 3 cups peaches in pie shell. Combine 1 cup sugar, 1/2 cup flour and salt. Add eggs and sour cream, stirring until well-blended. Spoon over peaches. Combine 1/2 cup sugar and remaining flour. Cut in butter until mixture resembles coarse meal. (Using a pastry blender works best.) Sprinkle evenly over pie. Bake at 350° for 60 minutes or until golden brown. Use sliced peaches for garnish.
Put chicken in a good size pot. Add enough water to cover. Simmer slowly over a small fire to draw out as much of the juices as possible. Add onion, salt and tomato, then cook again until these are tender. When ready the flesh will fall of the bones. Serve hot.
Combine first four ingredients and spread on a greased baking sheet. In a small mixing bowl combine remaining ingredients. Pour over dry ingredients, stirring to coat well. Bake at 300° for 35 to 40 minutes, stirring frequently to break apart. Pour onto waxed paper to cool.
In 3-quart oblong baking dish, combine soup, thyme and pepper. Stir in vegetables and chicken. Bake at 400° for 15 minutes or until mixture begins to bubble.
Dissolve sugar and yeast in lukewarm milk; set aside. Sift, then measure flour. Add shortening as in pie crust; mix well. Add milk, eggs and mix into flour mixture. Divide dough into 2 parts and roll to fit pan (about 12 x 14-inch). Spread filling on dough and let rise for about 1 hour. Bake at 350° for 45 minutes.
Place greens in the bottom of large glass bowl. Add celery, radishes, scallions, bacon and peas in individual layers. Carefully spread mayo over peas, completely covering the top and sealing to the edge of the bowl. Sprinkle with cheese. Cover salad tightly and refrigerate 2 hours before serving.
Mix rhubarb, sugar and pineapple together and boil 20 minutes. Remove from heat. Stir in jello. Mix well. Pour into hot jars.
Cut cake in 4 layers; sprinkle with rum. Mix together strawberries, pineapple chunks, bananas and any fresh fruit in season. Sprinkle fruit with sugar to form juice. Make vanilla pudding.
Cream shortening and sugar until light and fluffy. Beat in egg and molasses. Sift dry ingredients over creamed mixture and blend well. Form into small balls and roll in sugar. Bake at 350° for 12 to 15 minutes. Makes 4 dozen.
In large skillet over medium heat, stir flour and oil until brown. Add sausage, ham, onion, green pepper and garlic. Cook about 20 minutes, stirring often. Add remaining ingredients and bring to boil. Cover and remove from heat. Let stand 5 to 10 minutes until rice is tender. Start with only half of V-8 juice. Add remaining according to desired thickness. I use entire amount.
Cook macaroni according to package directions, omitting salt and fat. Drain and rinse in cold water and drain again. Combine macaroni and chicken in a large bowl; set aside.
Microwave potatoes for about 5 minutes. While they are cooking, saute butter and onion in a baking dish in the microwave. Heat the milk and soup together. When the potatoes are ready, pour into baking dishes and pour the soup mixture over the potatoes. Bake in the microwave, uncovered, for about 25 minutes or until the potatoes are done.
Cut up stewed chicken into small pieces. Cook broccoli until fork-tender. Layer chicken, broccoli and Velveeta cheese. Pour over the top the cream of chicken soup and milk. Mix stuffing as directed on box. Put on top and bake 45 minutes, covered with foil, then 30 minutes, uncovered, at 350°. Use a 13 x 9-inch casserole dish.
Mix sugar and melted margarine. Add and mix all other ingredients. Spread in 9 x 13-inch pan. Sprinkle with sugar and bake at 350° for 30 minutes.
Brown the hamburger and add onion, salt, pepper and taco seasoning with water. Combine with soups, enchilada sauce and chilies. Heat. Place in casserole, alternating layers of chips, sauce and cheese. Bake until bubbly at 300°. Serve with more chips.
Boil chicken with onion and seasonings. Cool, debone and chop. Cook pasta in broth from chicken; drain. Add Velveeta, English peas, drained mushrooms and undrained Ro-Tel tomatoes. Add chicken. Bake in 9 x 13-inch casserole at 350° for 30 minutes.
Pour boiling water over cut up dates and butter; set aside until cool. Add next 7 ingredients. Bake in cake pan at 350°. Cut in small squares.
Place milk, sugar and butter into saucepan. Cook over low heat, stirring constantly until boiling. Then cook for 7 minutes, stirring constantly. Remove from fire. Gradually stir in chocolate and marshmallows. Add vanilla and nutmeats. Pour into greased pan to set. Cut into generous squares.
Line the pan with foil. Spread a single layer of saltines to cover. Dissolve sugar in butter. Boil for exactly 3 minutes. Spread on saltines and bake in 400° oven for 7 minutes. Remove and sprinkle with chocolate chips. When softened spread evenly to cover. Sprinkle with walnuts and refrigerate. When chilled, break into pieces.
Mix together, adding Rice Krispies last. Make small balls and press with a fork. Place on greased cookie sheet. Cook at 350° approximately 10 minutes. Makes about 40 wafers.
Mix cocoa, sugar and salt. Add butter, milk and vanilla. Add pecans. Press into pan and slice.
Melt fat in skillet; add onions. Saute until golden brown. Crumble bread into mixing bowl; add milk. Let stand until bread is moist. Add eggs; mix well. Add onion, green pepper and salt. Add meat; mix well. Pile mixture lightly into greased 2 1/2-inch muffin pans. Top each with thin onion slice. Bake in hot oven (425°) until nicely browned, about 30 minutes.
In blender, chop jalapenos and cilantro. Put in large bowl. Chop onions and tomatoes. Mix all together. Salt to taste.
Rinse the scallops in cold water and pat dry with paper towels. Remove the stems from the mushrooms and reserve both the stems and the caps. Brush a shallow 8 to 9-inch diameter baking dish with 1 tablespoon of the olive oil; preheat the oven to 350°. Toss the scallops with the flour and arrange them with the mushroom caps in a single layer in the dish. Pour the wine into the dish along the edge. Finely chop the mushroom stems and mix them with the bread crumbs, onion, parsley, garlic, pepper flakes and salt. Sprinkle this mixture over the scallops and mushrooms. Drizzle with the remaining olive oil. Bake in the heated oven until the mushrooms are soft and scallops are cooked thoroughly, about 30 minutes. Serve warm or cover and refrigerate up to 24 hours. To reheat, loosely cover with foil and bake for about 45 minutes in a 350° oven.
Sift together flour, cocoa and salt. Cream together sugar and shortening. Add eggs, vanilla and soda to creamed mixture. Add water alternately with dry ingredients to creamed mixture. Blend well. Fill muffin cups 1/2 full. Sprinkle chocolate chips and 1/2 cup chopped nuts (optional) over batter. Bake at 375° for 20 to 25 minutes.
Bake at 350° for 45 minutes to 1 hour. Sprinkle cheese on top a few minutes before done.
Mix first 2 ingredients together until crumbs. Sprinkle sugar and peanut butter crumbs over cooled pie shell, reserving 1/2 cup for topping.
Heat oven to 350°. Grease cookie sheets. In large bowl combine flour, sugar, baking powder, salt, margarine, 1 cup coconut, almond extract and egg at low speed until well mixed and dough forms. In small bowl, beat egg white and water until foamy. Shape dough into 1-inch balls. Dip in egg white mixture; roll in coconut. Place 2 inches apart on greased cookie sheets. Place cherry in center of each cookie, pressing down lightly. Bake at 375° for 11 to 14 minutes, or until edges are light golden brown. Yields 3 dozen cookies.