HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute onions and celery in butter. Spray 9 x 13 dish with oil to keep from sticking.	Line bottom of dish with 1 cup of stuffing mix. Cover with chicken pieces and cooked onion and celery. Put another cup of stuffing mix over this. Mix mushroom soup with milk and pour over the entire dish. Cover with foil and bake at 350° for 30 minutes or until bubbly.
Preheat oven to 350°. Combine milk and butter in a saucepan and heat to the boiling point. Remove from heat and set aside to cool.
Mix all together for 2 minutes. Batter will be thin. Bake 45 minutes at 350°.
Put drippings into skillet. Melt. Add cabbage, sugar, water, salt, pepper and vinegar. Stir to blend. Cover pan and simmer 30 minutes. Makes 4 to 6 servings.
Combine in large bowl and serve. Or pour in pitcher and pour over crushed or shaved ice.
Combine all ingredients and mix well. Bake 35 to 40 minutes at 350°. Makes 3 small loaves.
Place lasagna in a 12 x 7-inch glass baking dish. Cover with water and set aside. In 1-quart glass dish, combine onion, oil and flour. Cook on High power 1 minute. Stir to dissolve flour. Stir in vegetables and milk. Cook on High for 4 minutes, stirring once. Combine cheese, cottage cheese, egg and pepper. Drain lasagna. In the same dish, layer half each lasagna, vegetables, cheese and tuna. Repeat layers and top with remaining cheese. Cover and cook on High power 15 minutes or until hot. Let stand 10 minutes or so.
Take ground meat from any game animal and brown a little in pan. Then put in casserole. Slice onion on this and fill casserole with potatoes. Salt and pepper. Over this, pour soup. Bake until potatoes are tender.
Pour milk in large bowl and add pudding. Beat until well blended. Let stand 5 minutes. Stir in Cool Whip and half of crushed cookies. Place 1 tablespoon crushed cookies in cups. Fill cups 3/4 full with pudding mixture. Top with remaining cookies. Refrigerate 1 hour.
Cook yellow rice according to directions on package. Combine all of the ingredients except cheese. Place in sprayed 1 1/2-quart casserole dish. Top with cheese and bake, uncovered, at 350° for 30 minutes.
Put chicken in baking dish. Place onion and pepper on top. Mix rest of ingredients; pour over chicken. Cover with foil; bake at 350° for 2 1/2 hours.
In a large mixing bowl cream together the butter and sugar. Add eggs. Beat until light and fluffy. Add the almond extract. Stir in the flour and baking powder. Mix until smooth. Butter a 13 x 9-inch cake pan. Turn the mixture into the pan. Spoon the pie filling into the cake in 16 spots, spacing 4 spoonfuls evenly in each direction. Bake at 350° for 45 to 50 minutes or until golden and cake tests done. Filling will sink into the cake while baking. Serve warm and dust with powdered sugar.
Cream eggs, sugar and butter. Add alternately dry ingredients and milk. Bake at 350° until it tests done (approximately 1/2 hour). Makes 3 layers.
Put olive oil and garlic into skillet over medium heat. When garlic sizzles, add tomatoes, salt and pepper. Add rosemary and cook 10 to 12 minutes, then turn off heat. Cook pasta al dente; drain and transfer to pot with the sauce. Turn on the heat to very low and toss the pasta and sauce for about 1 minute. Turn off the heat and make a well in the middle of pasta. Pour the vinegar into the well and toss thoroughly for a few seconds. Serve at once.
Place 1 cup milk in shallow dish. Combine beaten eggs, flour, salt, and baking powder in another shallow dish; add 1/3 cup milk and blend.	Melt shortening in skillet. Dip bread, one slice at a time, into milk, then into egg mixture. Turn to coat both sides of bread. Place bread in skillet; cover and cook over low heat until bread is golden brown on one side.	Turn, cover, and cook until other side is golden brown. Serve immediately.
Cook noodles as directed. Drain and rinse with cold water. In a large bowl, mix noodles and Italian dressing. Add veggies and Salad Supreme seasoning. Refrigerate 4 hours.
Combine currant jelly and sherry in a small saucepan; cook over low heat, stirring constantly, until jelly melts. Remove from heat; set aside.
Mix all ingredients together and pour into a 9 x 11-inch dish (greased and floured). Bake at 350° for 1 hour. This can be frozen.
In a medium bowl stir together flour, oat bran, brown sugar, baking powder, baking soda, salt, nutmeg and cinnamon; set aside.
Combine last eight ingredients in a large bowl. Stir well. Spoon batter into paper lined muffin pans, filling two-thirds full.
Boil shrimp (shelled and deveined) until they turn pink (with crab boil) with water well over shrimp. Brown flour until it is almost burned. Add all seasonings to flour. Then by teaspoon, put seasoning and flour in shrimp water with shrimp (remove crab boil bag). Stir constantly so it won't lump.
Cream together margarine, sugars and eggs. Sift dry ingredients together and add alternately with sour milk. Fold in diced apples. Spread in a greased and floured 9 x 13-inch pan.
Add lemon juice to salmon; add remaining ingredients. Mix well. Bake in greased baking dish at 350° until brown and set, about 30 minutes. Serves 6.
In colander, place veggie mix, sliced onion and mushrooms. Cook pasta until done and pour into colander over veggies. Drain well. Mix together with crushed garlic, salad dressing and sliced olives. Chill well and serve.
Stir dry ingredients in large bowl. Make hole in center of mixture. Add oil, eggs, water and molasses. Stir and add 2 cups pumpkin. Grease and flour (2) 9 x 5-inch loaf pans. Divide dough in pans and bake at 350° for 45 minutes. Do not overbake. Cool.
Combine potatoes, sugar, eggs, milk, salt and vanilla. Pour into casserole dish. Mix brown sugar, flour, margarine and pecans and spread over sweet potato mixture before baking. Bake at 400° about 30 to 40 minutes or until brown.
In skillet, brown beef, sausage and onion. Drain fat. Add tomato paste, water, oregano and salt and simmer for 5 minutes. In a 2 1/2-quart casserole dish, layer half of the macaroni, half of the meat sauce and half of the cheese. Repeat. Bake at 375° for 20 to 25 minutes.
Preheat oven to 400°. Grease pie plate. Cook beef and onion until brown. Drain and stir in seasoning mix. Spread in pie plate. Top with chiles. Beat milk, Bisquick and eggs until smooth. Pour over beef mixture. Bake for 25 minutes. Top with tomatoes and cheese and bake 8 to 10 minutes longer.
Put sugar, butter, milk, cocoa and salt in a saucepan. Cook on medium-high heat for 1 1/2 minutes. Remove from heat and let cool for a few minutes. Add vanilla and crunchy peanut butter. Stir until peanut butter has melted, then add oatmeal. Stir until all are covered. Spoon onto wax paper or foil and cool.
Beat eggs, water and vinegar. Mix in dry ingredients. Chill 1 hour. Divide into 5 crusts.
Cook pasta until tender. Drain all cans of vegetables. Dice bell pepper (use only the amount for your taste). Mix all together. This recipe should be made up the day before you want to serve it. Keep refrigerated until served.
Beat together and pour into unbaked pie shell. Bake 400 degrees for 35 - 40 minutes. Makes 1 pie.
Lightly grease casserole dish. Mix first 6 ingredients and place in dish. Place chicken on top. Sprinkle chicken with onion soup. Seal with foil and bake at 350° for 2 1/2 hours. Don't peek!
Beat egg, sugar, butter, bananas and vanilla until smooth. Sift flour and baking soda together. Blend into banana mixture. Stir in nuts and dates. Pour into greased and floured 9 x 5-inch loaf pan. Bake at 350° for 1 hour and 15 minutes.
Saute peppers and onions. Add soup and sour cream and bring to a boil. Cook chicken and cut up. Cut up tortillas and layer tortillas, chicken and sauce in casserole (2 layers each). Top with cheeses. Bake at 350° for 30 minutes.
Brown onion, garlic, pepper and beef in oil. Add remaining ingredients. Simmer over low heat for 45 minutes.
In a 3 quart	pan, combine rice, water and bouillon granules; bring to a boil. Reduce heat and simmer for 13 minutes. Saute mushrooms and celery in butter for 5 minutes. Add artichoke hearts,	green onions, pimento, lemon peel and juice, thyme, salt and pepper to cooked vegetables and stir all into cooked rice. Turn into 12 x 7 1/2 x 2-inch pan and bake at 325° for 1 hour. Or freeze unbaked and reheat without thawing, covered, for 1 1/2 hours at 400°. Will keep for 3 months frozen.
Layer the ingredients in a buttered casserole dish. Dot each layer of fish with butter. Bake at 325° for 35 to 40 minutes.
In a heavy medium skillet, melt the butter over high heat. When the butter begins to brown, add the mushrooms and toss to coat. Saute, stirring occasionally, until the mushrooms have browned around the edges, 2 to 3 minutes. Add the green onions and cook for 1 minute longer. Transfer the mushrooms to a plate and season with salt and pepper. Divide the cheese among 4 slices of bread. Top each with the mushrooms, leaving about 1/4-inch from the edge of the bread. Add a tarragon sprig and cover with the remaining 4 slices of bread. Preheat a cast-iron ridged griddle or skillet for 10 minutes over moderate heat. Grill the sandwiches for 4 minutes per side or until the bread is lightly browned and the cheese has melted. Serve halved as a first course or quartered as an hors d'oeuvre.
Saute butter, barley, celery and onion for 4 minutes. Add consomme and simmer 30 to 40 minutes. Salt and pepper to taste.
Brown ground beef in oil. Add chopped onion; simmer until tender. Add salt, pepper and catsup. Add vinegar, Worcestershire sauce and mustard. Stir in pork and beans; mix well. Pour into a 2-quart casserole. Bake at 350° for 35 minutes. Serves 8 to 10.
In large bowl combine the first 12 ingredients; mix well. Press into an ungreased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Bake at 350° for 1 hour. Drizzle top of loaf with ketchup. Bake 15 minutes more or until no pink remains. Yield: 6 to 8 servings.
Put in saucepan and cook over medium heat, stirring until all moisture is used up. Place in a large baking pan so nuts won't be crowded. Put in 300° oven for 10 minutes; stir well and bake another 10 minutes. Turn oven off and leave in oven for another 10 to 12 minutes.
Prepare cake according to directions and bake in 9 x 13-inch pan. When done, punch holes in the cake with a fork. Pour pineapple with juice over cake. Beat cream cheese, pudding mix and milk together until thick. Spread over pineapple. Cover with Cool Whip. Garnish with coconut.
Make rice according to directions (cook for 20 minutes). Remove from heat and add cream of chicken soup, 1/2 stick butter and 1 can corn. Mix together and place in a baking dish (greased) and sprinkle with cheese. Bake 30 to 40 minutes at 350°.
Cut cheese into chunks and put the Ro-Tel on top of the cheese. Cook for about 5 minutes or more, until it is smooth. You can use microwave or stove.
Bring to a boil. Add all ingredients and bring to a second boil. Put in pint jars and seal. Makes 4 pints.
Sift together flour, soda, cinnamon and salt; set aside. Beat eggs and beat in sugar, oil and carrots. Gradually beat in flour mixture. Stir in nuts. Pour into greased 9 x 5-inch loaf pan and bake in preheated 350° oven for 55 to 60 minutes. Cool 10 minutes in pan, then turn onto a rack to cool.
Mix and press into a 13 x 18-inch Pyrex dish. Bake at 400° for 10 minutes. Cool.
Mix the cream cheese and powdered sugar until creamy. Add peanut butter and honey. Fold in Cool Whip. Pour into crust. Chill and serve.
Bring water to a boil. Add butter, stirring, until all butter is melted. Add all at once flour and salt. Cook, stirring vigorously, until mixture is smooth and forms soft ball that does not separate. Cool slightly. Add eggs, one at a time, beating after each egg until mixture is smooth. Drop on greased cookie sheet. Size depends on use (small for appetizers or large for cream puffs). Bake at 300° for 25 minutes. Yields 50 small puffs.
Place chicken in skillet. Sprinkle with pepper. Add broth and wine; bring to boiling. Reduce heat. Cover and simmer 25 to 30 minutes. Remove chicken with a slotted spoon. Keep warm. Reserve broth in skillet.
Cook taco shells until crunchy. I use butter spray in a nonstick skillet and put in microwave. Pour canned apples into a microwave dish and heat until hot. Lay out taco shells and use 1/4 can of apples on top of each shell. Top with 1/2 cup of fat-free ice milk or frozen yogurt.
For each serving, place 4 squares of a milk chocolate candy bar on a graham cracker. Toast a marshmallow over campfire. Slip the marshmallow onto the chocolate and top with a second graham cracker. Eat like a sandwich.
Bake bacon until crisp, brown and crumble. Set aside. Cook linguine according to package. Drain and saute in butter. Remove to serving platter and keep warm. Mix cream and yolks well and pour into pan used to saute pasta. Stir until thick over medium heat. Add cheese and blend well. Pour over pasta and sprinkle with bacon. Toss and serve.
Break spaghetti in half and cook. Rinse in cool water. In a large bowl, mix remaining ingredients. Add spaghetti when cool. Mix well. Store in refrigerator.
Beat Eggs well; add Sugar and beat until fluffy. Add Vanilla, Dates, Nuts and Coconut. Put in a greased 2-1/2 quart casserole. Bake 30 minutes at 350. Stir well and let cool. Roll into balls and roll in the colored Sugars.
Drain Veg-all and water chestnuts. Mix together and top with Ritz cracker crumbs. Bake at 325° for 40 to 45 minutes.
Crush crackers and mix with melted oleo. Press into 9 x 13-inch dish (save some crumbs for top). Soften ice cream and mix with dry pudding, then stir in milk. Pour over crumbs. Top with Cool Whip. Sprinkle crumbs on top.
Heat oven to 450°. Mix Bisquick, milk and cheese until soft dough forms. Beat 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown. Mix oleo and garlic powder; brush over warm biscuits before removing from cookie sheet. Makes 10 to 12 biscuits.
Sift flour, baking powder, soda and salt together. Cream shortening and sugar, add eggs and beat. Add flour mixture and mashed bananas alternately. Mix in by hand 1 cup chopped walnuts. Spray loaf with Pam, pour in mixture. Bake on top rack of oven at 350° about 45 minutes until set in middle, and golden brown.
Dilute frozen lemonade with water as directed on can. Add other juices. When ready to serve, add ginger ale and crushed ice. If you prefer a sweeter punch, you can add sugar to taste.
Cream dry jello and cream cheese. Gradually add 1 cup boiling water. Add juice from crushed pineapple and enough cold water to make one full cup. Add crushed pineapple and pecans. Two cups of marshmallows may be added if desired. Chill until firm. Different flavors of jello may be substituted, also different fruits.
Simmer raisins in water about 10 to 15 minutes. Cool. Stir dry ingredients together in a large bowl. Make a well. Put in well the raisin liquid (add water if necessary to make 1 cup needed), shortening and eggs. Beat 1 minute. Fold in raisins. Use greased and floured 11 x 8 1/2-inch pan. Bake 35 to 40 minutes in a 350° oven.
Using a 9 x 12-inch casserole dish, melt butter in the dish. Pour in the frozen hash brown potatoes and put aside. In a bowl, mix the Cheddar cheese, sour cream, cream of mushroom soup, onion and bell pepper together. Pour the cheese mixture over top of the hash browns. Sprinkle the bread crumbs over the top and cover. Bake at 350° for one hour and 10 minutes. Take out of oven; let stand for about 5 minutes before serving.
Combine cold water and gravy mix. Add catsup, mustard and worcestershire sauce. Cook over low heat, stirring constantly, until mixture bubbles. Yield 2 cups.
Cook flour and milk until thick, stirring constantly. Cool. Cream sugar, vanilla and butter. Add the flour and milk mixture. Ice cake.
Peel and slice potatoes. In a large gallon bag, empty Lipton soup mix and oil. Place a few potatoes at a time and shake to coat well. Place in baking dish, cover and bake in a 400° oven for 45 minutes or until done.
Dilute soups with 1 can stock. Layer noodles, chicken, cheese, nuts and 1/2 of soup mixture. Repeat. May use white Sauterne or sherry. Can use spiral noodles. Bake for 45 minutes at 350°. Serves 8.
Place the deer meat in a large container. Mix all ingredients well, except deer meat. Pour over meat; mix well. Marinate overnight; stir once or twice. Place meat on toothpicks. Hang on racks in oven. Put foil on bottom rack and bend up in back. Bake at 200° for 5 hours.
Melt butterscotch morsels over hot water; stir in peanut butter. Mix in large bowl the marshmallows and noodles. Add hot mixture and mix thoroughly; drop on wax paper and let cool.
Heat oven to 450°. Grease round pan, 9 x 1 1/2-inches, square pan, 8 x 8 x 2-inches or 10-inch ovenproof skillet. Mix all ingredients. Beat vigorously 30 seconds. Pour into pan. Bake round or square pan 25 to 30 minutes, skillet about 20 minutes or until golden brown. Serve warm. Yields 12 pieces; 100 calories per piece.
Cook slow. Stir over medium low heat. Cook ham 1/2 hour before glazing. Glaze ham while baking until mixture is all used.
Grease and flour a Bundt pan. Quarter cut biscuits and roll each quarter in 1/2 cup sugar and cinnamon mixture. In a saucepan, melt butter. Add 3/4 cup sugar and cinnamon. Heat until sugar melts. Pour over biscuits. Sprinkle chopped pecans over biscuits. Bake in a 350° oven for 30 to 35 minutes. Remove from oven. Cool 10 minutes. Remove onto cake plate. Enjoy!
Dissolve Jello in boiling water. Soften gelatin in cold liquid before adding to hot liquid. Add strawberries, pineapple, and nuts. Pour half of mixture in pan. Place in refrigerator until it jells. Jell remaining half to thick pouring consistency. Spread sour cream on first mixture and pour remaining half on top. Jell and cut in squares. Serve on lettuce.
Cook frozen broccoli spears according to package directions; drain well. Meanwhile in a small bowl beat egg whites and salt with a rotary beater until stiff peaks form. Gently fold in mayonnaise or salad dressing; set aside. Arrange cooked broccoli spears with stem ends toward center on oven-proof platter or 9-inch pie plate. Drizzle the melted butter over broccoli spears. Spoon the mayonnaise mixture into the center of the platter over broccoli stems; sprinkle with grated Parmesan cheese. Bake in a 350° oven for 12 to 15 minutes or until topping is golden. Makes 6 servings.
Prepare Tuna Helper as directed except use canned chicken. Immediately place into ungreased deep skillet and place uncooked biscuits on top. Put into a 350° oven. Bake until biscuits are golden brown.
Mix together in large pan rhubarb and sugar. Bring to full rolling boil (one you can't stir down) and cook for 5 minutes, stirring constantly. Remove from heat and stir in cherry gelatin. Pour into clean jars or freezer containers. Store in your freezer or refrigerator. It will thicken as it chills.
Preheat oven to 400°. Mix all dry ingredients together. Add blueberries and roll until coated with flour mixture. In a large mixing bowl, mix eggs, milk, butter, orange peel, orange juice and lemon juice. Add the flour and blueberry mixture and stir until blended. Bake for 20 minutes. Yield: 24 muffins.
Cream margarine and sugar in bowl until light and fluffy. Beat in eggs and vanilla. Add enough flour gradually to make soft dough. Shape into 5 balls. Roll 1/8-inch thick on floured surface. Cut with cookie cutter. Place 2 inches apart on greased cookie sheet. Bake at 350° for 8 minutes or until lightly browned. Cool on cookie sheet for 2 minutes. Remove to wire rack to cool completely. Store in airtight container. Yield: 144 servings.
Heat 1 tablespoon canola oil in wok or frying pan. Add asparagus. Stir to coat. Add 3 tablespoons water. Cover and cook until asparagus is tender-crisp. Lift out and keep warm. Cook pasta. Meanwhile, heat remaining oil on high heat. Add garlic, ginger and scallops. Cook, stirring, until scallops are opaque in center. Return asparagus to pan. Add vinegar, sugar, sesame oil and soy sauce. Stir to mix well. Remove from heat. Drain pasta. Place in large bowl and add scallop and asparagus mixture.
Layer one can biscuits in a Bundt pan. Sprinkle sugar and cinnamon over biscuits, then sprinkle nuts. Then repeat with biscuits, sugar mixture and nuts 3 times. Pour melted butter over the top. Bake at 350° for 30 minutes.
Combine eggnog, chocolate syrup and creme de cacao; cover and chill. Before serving, beat whipping cream to soft peaks. Reserve 1/2 cup of the whipping cream for garnish. Fold the remaining whipped cream into the eggnog mixture. Pour into serving glasses. Dollop with reserved whipped cream. Garnish with chocolate curls. Makes 12 servings.
Place cake cubes in large bowl. Sprinkle with orange juice. Stir preserves into cake cubes. Divide into 6 dessert glasses. Pour milk into medium bowl. Add pudding mix. Beat with wire whisk 1 or 2 minutes. Gently stir in Cool Whip. Spoon over cake cubes in glasses. Garnish with Cool Whip, nuts, maraschino cherries, etc. Refrigerate.
Line a 9-inch buttered pie pan with vanilla wafers on the side and bottom. Spoon half the ice cream in the shell. Sprinkle 1/4 cup chopped candy over this. Top with remaining ice cream. Garnish with 1/4 cup candy bits. Freeze until serving time.
In small skillet or saucepan, combine all ingredients and simmer for 15 minutes or until heated through. Serve warm with cocktail picks.
Mix all ingredients; pack firmly in a greased loaf pan. Bake for 1 hour and 15 minutes at 350°. Pour catsup on top before serving.
Combine chicken and soy sauce; let stand 15 minutes. Heat oil over medium heat; add rice and cook until golden brown, stirring frequently. Add chicken and broth; reduce heat and simmer, covered, for 20 to 25 minutes, or until rice is tender. Remove cover; stir in onion, green pepper, celery and broccoli. Cook until liquid is absorbed. Serve immediately with extra soy sauce.
Beat together butter, sugar, 1 egg and 2 egg yolks. Add flour, baking powder and salt. Spread in 13 x 9-inch greased pan. Sprinkle walnuts, chocolate chips and marshmallows over batter. Cover with meringue made with 2 egg whites and 1 cup brown sugar. Bake at 350° for 25 minutes.
Wash and boil potatoes in skins, not over done. When cool, take skins off and grate in large bowl. Add cream of chicken soup, melted oleo, onion and sour cream. Add garlic, salt and pepper to taste. Mix 1 cup grated cheese in mixture and save 1/2 cup for on top. Bake at 350° for 30 to 35 minutes. Last five minutes, put 1/2 cup cheese on top and return to oven.
Mix together the sugar, mustard seed and celery seed with the Wesson oil, vinegar and salt. Bring to a boil; pour over vegetables. Will last for days in the fridge.
Cream 1/2 cup butter, gradually adding sugar; beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Dissolve soda in buttermilk; add to batter, mixing well. Stir in flour. Add vanilla. Stir in apples, walnuts and raisins. Spoon into 2 greased and floured 7 1/2 x 3 x 2-inch loaf pans. Drizzle melted butter over loaves. Combine brown sugar and cinnamon; stir well and sprinkle over loaves. Bake at 350° for 40 to 50 minutes. Yields 2 loaves.
Bring margarine or butter to room temperature and whip. Let strawberries thaw. Whip all ingredients together including strawberry juice with large mixer. Fresh strawberries can be used in season. Vary amount of sugar to taste (increase when using frozen berries and decrease when using fresh berries). Serve on your favorite bread.
Combine all ingredients, except steak, in a large, shallow dish, stirring well. Place steak in dish. Score steak on each side. Marinate overnight, turning at least twice. Grill or broil about 8 minutes on each side.
Season chicken and brown in shortening. Cover with water and cook until tender. While the hen is cooking, prepare the dumplings. Mix dry ingredients together. Add eggs and stock. Make into dough stiff enough to roll out thin and cut in narrow strips. Drop dumplings into boiling pan of chicken and stock. Cover and simmer for about 20 minutes.