HumbleIntelligence/food-ner-1-Million huggingface dataset:
In 13 x 9-inch baking pan, melt butter in 400° oven, about 5 minutes. Stir in thyme, salt and pepper. Add remaining ingredients; toss to coat. Cover with aluminum foil; bake for 22 to 27 minutes or until vegetables are crispy tender. Serves 6.
Wash and dry tomatoes. Slice evenly. Salt and pepper to taste. Place Breaded flour in a ziploc bag and add tomatoes a few at a time. Shake off excess batter and place in hot oil. Turn heat down to med-high and cook for about 6-8 minutes, turning frequently. Drain on paper towels. Enjoy!
Place ice cream in a bowl and stir until smooth. Fold in whipped topping, blending well. Freeze, if necessary, until mixture will mound. Spoon into crust. Freeze until firm, at least 4 hours. Garnish with chocolate curls, if desired. Store leftover pie in freezer.
Preheat oven to 350°. Combine dry ingredients in large bowl. Add eggs and oil, stirring until moistened. Stir in vanilla, pineapple, bananas and 1 cup nuts. Spoon batter into prepared cake pans (3 layers). Bake for 25 to 30 minutes. Cool in pans for 10 minutes.
Put fruit on to heat and melt butter in 8 x 10 1/2-inch pan. Prepare batter and put half into baking pan. Pour in hot fruit and top with rest of batter. Bake 35 to 40 minutes or until crust browns.
Dissolve jello, bouillon cube and Worcestershire sauce in boiling water. Cool. Mix the mayonnaise, onion, celery and corned beef. Fold together. Place in mold and chill.
Mix all ingredients together. Heat oil in skillet. Drop by tablespoons into hot oil. Fry until brown, approximately 1 minute on each side.
Dissolve Jell-O in 1/2 cup boiling water; set aside to cool. Mix all together in ice cream freezer; turn until firm.
In a saucepan, brown beef and cook onion, garlic and oregano until onion is tender. Add soup, water and vinegar. Cook over low heat, 30 minutes. Stir occasionally. In shallow baking dish (12 x 8 x 2-inch), arrange 3 alternate layers of noodles, cottage cheese (optional), meat sauce and cheeses. Sprinkle top with Parmesan cheese. Bake at 350° for 45 minutes.
Mix first 3 ingredients thoroughly. Fold in Cool Whip or Estee whipped topping.
Melt margarine and mix dressing and lemon juice in skillet. Stir in shrimp. Saute for 10 minutes, turning occasionally. Serves 4 to 6.
Preheat oven to 425°. In a 9 x 13-inch baking dish, layer the ingredients in the following order: butter, crumbs, fish, salt and pepper, lemon juice, cheese and sour cream. Bake 20 minutes. Sprinkle with chopped parsley. Serve with lemon wedges. Makes 4 servings.
Place paper liners in 7 (6 ounce) custard cups. Arrange cups in circle on 12-inch plate. Mix baking mix, milk, egg, sugar, butter and nutmeg. Stir until smooth. Fill cups 1/2 full. Microwave uncovered on High 3 minutes (tops spring back when touched lightly). Remove puffs. Mix 1/4 cup sugar and cinnamon. Dip tops of puffs into melted butter, then into cinnamon-sugar mixture.
Combine juices, water and grenadine and mix well. Add ginger ale. Pour over ice in punchbowl. Float slices of lemon and/or orange for garnish, if desired. Makes approximately 2-3 quarts.
Combine all ingredients in a large bowl and mix well. Marinate for at least 8 hours in refrigerator. Serve with toothpicks on a platter, lined with lettuce leaves. I remove from marinade with a slotted spoon. If shrimp are small, serve with crackers on the side. Serves 20+. A great make-ahead appetizer for a crowd.
In large skillet, heat oil and brown bell pepper and onion. Add hamburger and brown. Add tomatoes with juice and corn, stir well. Add chili powder, salt and pepper. Pour in corn meal and half can olives. You may need to separate some and put into baking dish or you will overflow your skillet. Pour remaining mix into baking dish. Top with remaining olives and cheese. Bake 30 to 40 minutes at 350° uncovered. Serve with French bread and salad.
In mixer, cream sugar, butter and sour cream well. Add eggs one at a time, beating after each. Add vanilla. At slower speed add flour a little bit at a time. Pour into large greased and floured Bundt pan. Place in cold oven. Bake at 300° for 1 1/2 hours.
Mix all ingredients together and place in greased casserole dish. Bake at 375° for 30 minutes.
Cook chicken, take off bones and cut up. Mix melted butter, both kinds of soup, chestnuts and chicken together. Put one package of crushed crackers in a large bowl. Pour the mixture. Add crackers on top with a little margarine. Bake at 300° for 30 to 40 minutes or until brown.
Remove pineapple meat from shell. Slice and dice. Make syrup with sugar and water, boiling a few minutes; cool, then pour over pineapple. Mix all other ingredients except strawberries and chill at least 2 hours.
Heat oil, add chicken and cook over medium heat until brown. Remove chicken (keep warm). Add tomato sauce, broth, okra and hot sauce to pan. Mix well, scraping your brown bits. Return chicken to pan. Spoon sauce over chicken and cook, covered, for 20 minutes. Serve over rice or with potatoes.
In 3-quart oblong baking dish, place chicken and top with cheese. Stir soup and milk together and spread over cheese. Combine margarine and stuffing. Sprinkle on top. Bake at 400° for 25 minutes or until chicken is no longer pink. Serve over rice. Makes 8 servings.
Bake at 350° for 1 hour and 15 minutes. All ingredients are raw.
Grease sides and bottom of 9 x 13 x 3-inch pan. Pour rice evenly over bottom of pan. Sprinkle 1 teaspoon salt over rice. Arrange salted and peppered chicken on top of rice. Blend mushroom soup and 1 cup water. Pour over chicken; sprinkle onion soup over top. Cover with foil and bake 2 hours at 350°. Serves 4 to 6.
Mix pie filling and pineapple. Place mixture in pan or casserole dish. Sprinkle cake mix evenly over top. Dot with margarine. Bake at 350° approximately 30 minutes or until brown on top.
Mix all ingredients together. Add 1/2 cup grated cheese to mix. Add the remainder to top. Cook 20 minutes.
Combine sugar, flour	and milk in bowl; beat smooth. Melt butter in	baking	dish. Spoon half the batter into the dish. Add peaches and juice; top with remaining batter. Bake at 350° for 45 minutes.
Melt the butterscotch chips, chocolate chips and peanut butter together in large bowl in microwave. Stir well. Pour in cornflakes; mix.
Line cookie sheet with foil and break crackers apart to place on foil. Sprinkle pecans on top. Boil margarine, sugar and vanilla for 2 1/2 minutes. Pour over crackers. Bake 6 to 8 minutes in 350° oven.
Drain salmon liquid into measuring cup. Add enough milk to equal 3/4 cup. Set aside.
Brown beef in a skillet and drain. Stir together beef, salt, pepper and onion; set aside. Combine vegetables and beans in a large saucepan; cook until boiling. Stir in meat mixture and soup. Serve hot. Serves 4.
Mix flour, egg and salt in a bowl. Dip pineapple slices in this mixture and fry in hot oil until golden. Drain on paper towels. Serve with cinnamon/sugar.
In a roaster on top of the stove, slice 2 onions; sprinkle with salt (optional), pepper, garlic and flour. Add 1/2 cup water. Cover. Cook on very low flame 1/2 hour. Add meat. Turn a few times and add another 1/2 cup water and one can tomato sauce. Turn a few times and cook 2 hours. Take meat out and cool. Slice potatoes into pot. Slice cooled meat. Place on top of potatoes. Cook 45 minutes more. Add water, if necessary.
Combine margarine, stuffing mix and 1 cup water in bowl tossing lightly until well mixed. Spoon half the stuffing in greased 8 x 12-inch baking dish. Mix chicken, onion, celery, salt and mayonnaise in bowl. Spread over dressing. Top with remaining dressing. Beat eggs and milk together. Pour over casserole. Chill covered for several hours or overnight. Let stand 1 hour. Spread soup over top; bake at 325° for 40 minutes. Sprinkle cheese over top and return to oven until melted. Yields 6 servings.
Add water to oysters and refrigerate for 1 hour. Strain and reserve oysters and water separately; refrigerate until ready to use.
Cook spaghetti. Rinse and cool. Add Italian dressing. Add chopped green pepper, onion and chopped tomato. Chill for a few hours.
Mix all ingredients except poppy seed for 2 minutes; add poppy seed and stir gently. Pour into prepared Bundt pan. Bake at 350° for 45 to 60 minutes.
Mix and cream well, using hand mixer to whip it well. Add the remaining 4 ounces of Cool Whip for topping. Pour in graham cracker ready crust. This pie freezes well.
Line bottom of a buttered 8-inch square pan with 9 graham crackers. In a medium saucepan, combine brown sugar, butter and evaporated milk. Cook over medium heat, stirring constantly, until mixture comes to a full boil. Remove from heat. Immediately stir in graham cracker crumbs, 3/4 cup almonds, coconut and apricots. Reserve remaining almonds for topping.
Cook cake by directions on box. Cook in sheet pan. Cut in squares. Remove ice cream and cut in squares the size of cake squares. Put the ice cream between 2 cake squares. Heat chocolate syrup and pour over cake. Top with cream or Cool Whip. Add cherry for looks.
Mix corn bread crumbs and butter together. Line bottom of 9 x 13 pan. Mix rest of ingredients together and pour over bread crumb mixture. Bake at 400 degree for 35 minutes.
Brown beef in skillet. Add onion and green pepper, cooking until onion is transparent. Add chili powder, cumin, allspice and black pepper; mix well. Remove from heat. Put the remaining ingredients in a large pan and bring to a boil. Add meat mixture; reduce heat and simmer about 3 hours. (Stir often or chocolate will cause it to stick.) Remove bay leaf and serve with corn bread or muffins, finely grated cheese or small cheese crackers. This recipe won first prize in State Chili contest which was held in Lynchburg, Virginia.
Heat oven to 325°. In oven, melt butter in baking dish, 13 x 9 x 2-inches. Tilt dish to coat bottom with butter. In a large mixer bowl, beat eggs, sour cream, milk and salt until blended. Stir in onion. Pour into dish. Bake until eggs are set but still moist, about 35 minutes. Bake Oven Canadian-Style Bacon while omelet is baking. Cut omelet into twelve 3-inch squares. Arrange on large platter with bacon slices. Makes 12 servings.
Cream shortening and margarine; add sugar and beat until mixture is smooth. Add yolks and beat well. Combine flour and soda and add to creamed mixture alternately with buttermilk. Stir in vanilla. Add coconut and chopped nuts. Fold in stiffly beaten egg whites. Bake in three greased 9-inch pans. Bake in 350° oven for 25 minutes or until done. Frost. Can be baked in two layers and cut each crosswise, making four layer cake.
Mix cottage cheese and dry jell-o together. Add pineapple, pecans, marshmallows, cherries, and coconut. Mix well and fold in Cool Whip. Chill well before serving.
Grate cheese; chop olives. Mince onion and mix together. Add mayonnaise until mixture holds together and is slightly moist. Season with pinch of cayenne pepper to taste. Cut bread into triangles. Spread with mixture, mounding slightly more in the middle of the triangle. Sprinkle with paprika. Bake on cookie sheet in 350° oven until cheese bubbles. Serve hot.
Separate each wing into 3 pieces. Discard the tips. Marinate the wings and all other ingredients, well mixed, for about 2 hours, turning if necessary, so all pieces are covered. Bake in shallow pan, uncovered, for 1 hour or longer at 350°. Turn once and baste 2 or 3 times.
Beat the first 4 ingredients with an electric mixer for 2 minutes. Stir the frosting into the mix. Pour into a greased and floured Bundt pan. Bake at 350 degrees for 55 to 60 minutes.
Combine all ingredients in a small bowl. Cover and refrigerate at least 30 minutes to allow flavors to blend. Serve tuna salad on a bed of lettuce or between bread slices. Makes 2 servings. Recipe can be doubled or tripled.
Melt chocolate in hot water; cool. Mix dry ingredients together. Cream butter and sugar until light and fluffy. Add egg yolks, one at a time. Blend in vanilla and chocolate. Add flour and buttermilk; mix well. Beat egg whites until stiff. Fold into batter. Pour into greased and floured cake pans. Bake at 350° for 30 minutes.
Melt chocolate and shortening in 8-inch square pan over low heat on stove top. Remove from heat and beat in sugar and eggs. Sift flour, baking powder and salt together and mix in. Add nuts. Bake at 350° for 30 to 35 minutes. Cut into squares.
Slice london broil in half. Brown in salt pork drippings. Remove and cut into thick slices. Place in pan. Add wine and simmer. Add tomato sauce and water. Simmer 1 hour. Serve with Ziti. Makes 4-6 servings.
Grease 10-inch pie pan. Slice apples in pan. Sprinkle mixture of sugar, cinnamon and nuts. Beat eggs; add flour, sugar and butter. Pour over apples. Bake 1 hour at 350°. Slice like pie.
Line a 13 x 9-inch pan with foil. Place 1 cup peanut butter chips in medium bowl and set aside.
Melt margarine, sugar and milk and bring to a boil, stirring constantly, for 1 minute. Remove from heat. Stir in chips, vanilla and nuts until melted. Spread over crackers.
Melt margarine. Add and mix in sugar, eggs and pumpkin. Sift together flour, salt, cinnamon, nutmeg and soda. Add flour mixture to first mixture, a little at a time alternately with water and vanilla. Pour into loaf pans. Bake at 350° for 50 to 60 minutes. Can glaze with powdered sugar.
Boil the first 2 ingredients. Add rest of ingredients. Roll into balls in an 8 x 8-inch pan.
Heat oven to 400°. Rinse broccoli with cold water to separate. Drain. Heat noodles, sauce mix and water to boiling. Stir constantly. Remove from heat. Stir in ham, broccoli, sour cream and onion. Pour into ungreased oblong baking dish or 2-quart casserole dish. Sprinkle with cereal, if desired. Bake, uncovered, for 30 minutes.
Combine first 5 ingredients and bring to boiling point. Cut cucumbers lengthwise into narrow strips, leaving peeling on. Place in large bowl and cover with water and ice cubes. Leave for 3 hours, adding more ice if necessary. Drain and pack upright into jars. Add 1 or 2 onion slices and a stalk of celery. Cover with syrup and seal.
Dissolve Jell-O in boiling water. Add lemon juice. Set in refrigerator until slightly thickened.
In a large mixing bowl, combine all ingredients and beat well for five minutes. Pour batter in greased cake pan.
Brown pork chops and place in baking dish. Mix soup and water and pour over chops. Sprinkle onion and celery over the top. Bake in 350° oven for 1 hour.
Stew chicken and remove from bone. Put in a 9 x 13-inch baking dish. Mix broth, milk and soup; pour over chicken. Cook celery and onions in a small amount of margarine, until tender. Add beaten egg and dressing mix. Spread over chicken mixture. Bake at 350° for 30 minutes.
Slice bananas to cover bottom of pie shell in a single layer. (Kids love to do this step.) In a medium bowl, add cream cheese and a small amount of the milk. Blend on low speed with mixer. Alternately add pudding and milk, beating on medium speed for 1 minute or until smooth. Pour mixture into pie shell. Slice banana and place on top of pie. (Kids also like this step.) Invert pie shell lid; place on top of pie. Store in refrigerator for approximately 1 hour.
Dissolve yeast in the lukewarm water. Beat the eggs (yolks too) until fluffy. Add sugar, salt, butter and yeast water. Add flour slowly. If preparing rolls far in advance of a meal (a good idea with these), refrigerate dough until ready to bake.
Coat chicken with mixture of four, salt and pepper. Brown chicken in oil in a large, heavy skillet. Push chicken to the side and add onion, garlic and mushrooms. Cook and stir a few minutes.
Mix this in a 9 x 13-inch pan with fork. Use amount of oil, eggs and water per mix instructions. Pour oil in bottom of pan and add rest of ingredients. Bake at 350° for 30 minutes.
Make the cake according to package directions. Put half into cake pan, greased and bake 15 minutes at 350°.
In large skillet, add sugar, chocolate, syrup, milk and salt. Stir over medium heat until chocolate is melted.	May turn heat up and cook until it reaches a rolling boil. (Stir all this time.) Boil 2 minutes. I usually turn mine down to medium-high for this 2 minutes. Add vanilla and nuts. Allow to cool and beat until thick.	Pour into buttered pan. If it gets too hard, add a "tad" of milk and heat again. Good luck!!!!!
Preheat oven to 350°. In shallow dish, combine preserves, lemon juice, soy sauce and salt. Coat chicken with mixture. Roll chicken in bread crumbs. Reserve remaining apricot mixture. Arrange chicken in 13 x 9-inch baking dish and drizzle with melted margarine. Bake, uncovered, 45 minutes or until tender. In small saucepan, simmer remaining apricot mixture 5 to 10 minutes. Pour over chicken before serving.
Cut up steak in small pieces; brown in a little grease. Add onion, green pepper, soy sauce and mushroom soup. Simmer until pepper is soft. Pour over rice.
Fry bacon until crisp. Break up. Add onion to bacon grease and cook. Drain bacon and onions. Spread bacon and mix in bottom of greased 12 x 9-inch pan. Beat Bisquick, eggs, milk, salt and pepper with hand beater until almost smooth. Slowly pour over bacon mixture. Sprinkle on cheese. Set oven to 375°. Bake for 35 minutes or until knife comes out clean.
Cook sausage and drain well. Add cheese, which has been cut in small pieces, oregano and garlic salt. Mix well. Spread on bread. Bake at 350° for 10 minutes. May be frozen, then cooked.
Sift together flour, sugar, baking powder and salt. Stir in corn meal. Add beaten eggs, milk and melted shortening. Beat until just smooth. Pour batter into a greased 8-inch square baking pan. Bake in hot oven at 425° for 20 minutes.
Cut haddock in half or three pieces. Bring to boil water with salt and onions, also bay leaf. Cook about 5 minutes or until fish flakes. Drain. Pour melted butter over. Sprinkle paprika and broil 2 minutes. Or you can have melted butter in small cups for each person to dip.
Boil water; add raisins and let soak until plump. Cream shortening and sugar; add eggs. Combine the flour, baking soda, baking powder, salt and spices. Add to creamed mixture alternately with raisins and water. Mix very well.
In heavy skillet, brown beef; drain excess fat. Add refried beans and taco seasoning. Add enough water to make like creamed potatoes. Simmer until hot, stirring constantly. Line plate with lettuce, tortilla chips, onions, tomatoes and cheese in that order. Pour taco sauce over.
Sift together flour, sugar, salt, soda, baking powder, cinnamon, cloves and allspice. Add applesauce, shortening and water. Beat 2 minutes. Add eggs. Beat 2 minutes more. Stir in raisins and nuts. Pour into two (9 x 5 x 3-inch) loaf pans. Bake in 350° oven for 55 to 60 minutes. Makes 2 loaves.
Press graham cracker crumbs and 1 stick of butter in bottom of 9 x 13-inch cake pan. Beat eggs 10 minutes; add other stick of melted butter and powdered sugar. Pour over graham cracker mixture. In order given, layer bananas, drained pineapple, Cool Whip, pie filling and nuts over egg mixture. Refrigerate overnight.
Add chopped pecans, if desired. Pour into greased pan or Jell-O mold.
Saute celery and onions in a little butter for a few minutes, until it changes color. Mix all ingredients and put into a greased baking pan. Bake at 350° for 45 minutes.
Cook rice according to package. Steam zucchini until crisp-tender. Mix all ingredients together except tomato. Place in a 3-quart casserole and add tomato slices to top; sprinkle with fresh parsley if desired. Cover to bake; remove cover for last 10 minutes in oven. Bake 45 minutes at 350°. Serves 8.
Preheat oven to 375°. Spread the sliced apples over the bottom of a greased 8x8x2 baking dish. In a mixing bowl, combine the brown sugar, granulated sugar, flour and oats, then stir in the melted butter. Spread this mixture over the apples. Pour the water evenly over the top. Bake, uncovered, until the apples are tender -- about 30 minutes. Serve warm or at room temperature with the whipped cream if desired.
In a jar, shake together oil, lemon juice, Italian dressing mix and oregano. In salad bowl, toss together the greens, tomatoes and 1/4 cup each of the ripe olives and Feta cheese with enough dressing to coat lightly. Garnish with remaining olives, cheese, and anchovy fillets. Makes 6 to 8 servings.
Using a 9 x 13-inch cake pan, cover the bottom of the pan with all of the chicken. Next, layer the broccoli over the chicken. Empty the entire can of cream of mushroom soup over the broccoli. Lay the cubed Velveeta cheese on top. Prepare the stuffing as directed on the box; do not cook. The stuffing works as the crust. Bake at 350° for 45 minutes.
Place vanilla wafers in a cupcake paper in a muffin pan. Mix cream cheese, eggs, sugar and vanilla. Pour mixture over vanilla wafers; fill about 1/2 full. Bake at 350° for 10 to 15 minutes or until golden brown; cool. Spoon pie filling over cooled cheesecake.
In flat dish, add layer of lettuce, layer of onions, layer of celery and layer of frozen garden peas. Mix sugar and mayonnaise; put over top of other layers. Add a layer of bacon bits and a layer of grated cheese. Refrigerate overnight.
Mix everything but phyllo and butter in a food processor. Spray an 11 x 9-inch pan with Pam. Lay 3 or 4 sheets of phyllo in pan; brush very generously with butter. Repeat with 3 or more sheets. Spread thin layer of spinach mixture over sheets. Repeat until all ingredients have been used, ending with several sheets of dough, buttered as before. Bake 20 to 25 minutes at 375° or until golden brown. Let cool a little before cutting. If any is left over, wrap individual pieces in foil and refrigerate. Heat in foil when needed. Keeps a week.
Mix peanut butter, powdered sugar and butter together. Mix well. Make into balls. Place in refrigerator until cold. Melt chocolate and paraffin wax together in double boiler. Put toothpicks in balls. Dip in chocolate. Let stand on wax paper until cool.
Beat first 4 ingredients; sift dry ingredients and add to mixture. Add vanilla (add 1 cup nuts, dates, raisins or currants). Fill 2 greased and floured loaf pans half full. Bake at 350° for 1 hour.
Mix all ingredients. Drop by spoonfuls onto cookie sheet. Smash with a sugar coated glass. Bake 350 degrees until not shiny. Do not let cookies get brown.
Mix together first 6 ingredients and then cover all pretzels. Bake at 200° for 2 hours, stirring every 20 minutes.
Mix Dream Whip according to package directions, then add to softened cream cheese, sugar and vanilla. Mix well. (Save.)
Wash and place whole cucumbers in glossy stone jar. Put salt in 1 gallon boiled water. Pour over cucumbers and let stand for 24 hours. Pour off brine; add powdered alum to 1 gallon hot water. Let stand 24 hours. Pour off water. Add 1 gallon hot clear water and let stand 24 hours. Pour off water. Boil 1 gallon of vinegar with spices. Pour over cucumbers and let stand 9 days. Remove cucumbers from vinegar. Slice in round slices. Place in jars; alternate layer of cucumbers with layers of sugar.
Mix all ingredients except chocolate chips and grated German sweet chocolate on medium speed for 5 minutes. Reserve 2 tablespoons grated chocolate for glaze. Add remaining grated chocolate to mixture. When thoroughly mixed, stir in chocolate chips. Pour into well-greased Bundt pan and bake for 1 hour at 350°. While hot, turn cake onto platter and sprinkle with a mixture of powdered sugar and grated chocolate.
Mix, then pat with your hands into a 9x13-inch baking pan until about 1/2 inch thick. Bake until light brown...about 10 minutes at 375°.
Mix pumpkin as directed on can. Pour into a 9 x 13-inch pan. Sprinkle dry cake mix over pumpkin mixture; pour melted butter over cake mix. Bake 30 minutes at 375°. Remove from oven and add pecans. Bake 15 to 25 minutes more.
Mix ingredients. Form into size balls you prefer and roll in chopped nuts. Refrigerate or freeze for future use.
Season roast on both sides. Pour mushroom soup, onion soup and water over roast. Cook on low in crock-pot for 8 hours or in conventional oven at 350° until meat is tender.
Combine eggs, sugar and oil. Sift together flour, cinnamon, soda and salt. Combine these two mixtures and add 1 cup coconut, diced apples, nuts and vanilla. Bake in 9 x 13-inch pan 45 minutes at 350°.