HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Use ungreased cookie sheets. Blend cake mix, oil, water and eggs. Stir in chips and nuts. Drop from teaspoon onto cookie sheet. Bake 10 to 12 minutes. Cool on cookie sheet about 1 minute. Then remove to rack to finish cooling.
In large skillet, slowly cook onions in butter until lightly browned, about 25 minutes. Dissolve bouillon cubes in 1 cup boiling water. Combine bouillon, 2 quarts water, white wine and onions in large kettle. Cover and simmer 2 hours, stirring occasionally. Near end of cooking time, add Worcestershire sauce, salt and pepper to soup. Put a thin slice of French bread in soup bowl. Add soup and top with shredded cheese.
Mix dry ingredients. Add remaining ingredients and mix. Pour half of batter into baking dish. Add cheese. Top cheese with peppers. Add remaining batter. Bake 45 minutes to 1 hour at 350°.
Cook sweet potatoes and peel when cool. Preheat oven to 325°. In a large bowl, beat sweet potatoes, butter, milk or orange juice and pepper until smooth. Spoon mixture into casserole; top with as much drained, crushed pineapple as you wish, and sprinkle as much brown sugar on top as you wish. Bake 45 minutes or until heated through. Serves 5 or 6.
Saute onion lightly. Add other ingredients, stirring after each addition. Simmer uncovered 10 minutes.
Work all above ingredients together. Knead well for 5 to 10 minutes. Flour table and divide dough into 2 parts. Roll out to a thin layer. Cut into 2-inch strips and again to 2-inch lengths. Slit again down center of each diagonal pastry. Now bring one corner through center slit.
Take okra and puree until it becomes a "gob of green gue." Set aside. In an iron skillet, use the 1/2 cup bacon grease to brown 1 cup plain flour, using low to medium heat and stirring often, until it turns to dark caramel color, usually about 45 minutes. Turn off heat and add okra. Saute onions, peppers, celery and garlic in 1 1/2 sticks of margarine until completely cooked, then add this to the other ingredients and the roux and continue to cook as desired. Add seafood as desired just an hour before ready to serve.
Blend sugars and shortening. Add beaten eggs. Sift dry ingredients together and add to first mixture. Stir in vanilla, coconut, oats and nuts. Mix well and drop by teaspoonfuls on greased cookie sheet. Flatten with the bottom of a glass. Bake in 375° oven until light brown. Makes 5 dozen.
Boil potatoes; cool. Peel and grate. Put in well-buttered, oblong casserole dish. Heat together remaining ingredients, except paprika, and pour over potatoes. Sprinkle with paprika. Bake at 325° for 45 to 60 minutes. Don't overbake as it dries out.
Simmer rice in 4 cups of water for 20 minutes in covered saucepan; do not stir or remove lid or rice will get sticky. In a large pan, saute the onion in oil until tender. Turn heat off and add soup, sour cream, green chiles and 2 cups of the cheese. When rice is done, stir it into this mixture. Pour mixture into 9 x 13-inch pan and top with remaining cheese. (You can top with black olives, if desired, or add some chopped chicken breast.) Bake at 350° for approximately 30 to 40 minutes.
Soak codfish in water for 24 hours (replacing water 3 or 4 times). Cook in fresh water for about 15 to 20 minutes. Debone and shred codfish by hand; mince with a fork or in food processor. Add mashed potatoes to codfish, along with onion and parsley; mix well. Add beaten eggs, salt and pepper; stir together. With floured hands, form cakes into the shape of a small egg. Fry in 1/2 inch boiling oil or margarine until golden brown in color. Drain on paper towels. Garnish with parsley and sliced tomato wedges.
In 9 x 13-inch pan, layer cubed bread. Mix eggs, milk and mustard together and pour over bread. Crumble the sausage over this. Sprinkle the cheese on top. Bake at 350° for 40 minutes.
Brown chops in lightly greased skillet. Sprinkle with salt; set aside. Combine soup, milk, sour cream, pepper and 1/2 teaspoon salt. Stir in potatoes, 1/2 cup cheese and 1/2 can onions. Spoon mixture into a 9 x 13 x 2-inch baking dish. Arrange chops over the potatoes. Bake, covered, at 350° for 40 minutes. Top with remaining cheese and onions. Bake, uncovered, 5 minutes longer.
Saute cauliflower, onion, bell pepper and celery. Mix vegetables with tomatoes, mushroom soup, salt and pepper to taste. Cook until thick. Place in 12-inch casserole. Cover with crumbs and cheese. Bake at 350° until brown and cheese is melted.
Combine in medium bowl the shrimp, mayonnaise, cheese, onion, garlic salt and Worcestershire sauce. Chill at least 1 hour. Serve with crackers. Makes about 2 1/2 cups.
Combine crushed cookies with 1/3 c. melted butter. Press into a 13X9-inch pan. Spread with softened ice cream, cover and freeze.
Brown meat. Add all ingredients. Steam for 30 minutes. Uncover and cook for 30 minutes or until macaroni is done. Stir occasionally. Serve with green salad.
Combine sugar, water and coffee; simmer 1 hour. Chill 1 hour. Add vodka and vanilla.
Break prepared angel food cake into chunks and spread into a 9 x 13 x 2-inch pan or 3-quart dish.
Mix 1/2 cup cornstarch and 1/2 cup sugar. Add 1 1/2 cups water and cook on low until thick, stirring constantly. When ready, put some hot mix into 3 egg yolks and stir well. Pour back into hot mix, stir and cook a few minutes. Take off and add 1/4 cup lemon juice and 1/3 stick margarine. Mix well. Pour in baked pie shell.
Combine ground beef, tomato sauce, green pepper, onion, water, chili powder, salt and sugar; simmer 1 hour. Add beans. Mix oil and flour together and add to beans. Mix all ingredients and simmer for 30 minutes.
Fill a 2-quart pan half full of water. Add salt (to make it boil). When water boils, add macaroni. Cook for 15 to 20 minutes until the water is almost gone. Do not drain. Cheese sauce (in different pan): Place small amount of milk in pan; stir in dry mustard until dissolved. Add cheese and rest of milk. Place on low heat; stir often until cheese and butter have melted. Add to cooked macaroni.
Dissolve gelatin and sugar in boiling water. Add frozen raspberries and lemon juice. Then stir the mixture until it is soft and leave it in the refrigerator until partially set.	Mix cream cheese powdered sugar, salt and vanilla. Gradually blend 12 oz. frozen whipped topping, thawed. Spread half of this over graham cracker crust. Then 1/2 of raspberries. Alternate. Chill and serve.
Place chicken chunks in the bottom of a casserole dish. Mix soup and sour cream (can add milk if wanted). Heat in microwave to blend. Pour over chicken. Crush Ritz crackers and mix in poppy seed. Add cracker mixture as a topping to chicken casserole. Bake at 350° for 30 to 40 minutes. Serves 6 to 8.
Sift dry ingredients together. Add creamed sugar, shortening, eggs and vanilla. Add pumpkin and raisins. Drop by teaspoons onto cookie sheet. Bake 12 to 15 minutes at 350°.
Cut eggplant crosswise into 8 (1/2-inch) slices and peel. Brush each slice with melted butter. Add remaining butter, salt and pepper to bread crumbs. Dip slices into buttered crumbs. Bake, uncovered, on a baking sheet in a 450° oven for 18 minutes. Serves 4.
Brown and drain hamburger. Stir in tomato paste, onion and seasonings. Cook on low heat for 5 minutes; stir often. Place biscuits in greased muffin tin; cover bottom and sides. Spoon 1/4 cup mixture into cups and sprinkle with cheese. Bake at 400°. These are good reheated in microwave.
Dissolve packages of Jell-O in boiling water and pickle juice. Cool until slightly thickened. Add remaining ingredients. Chill until set.
Preheat oven to 350° (325° for glass dish). In medium bowl, combine flour and sugar; cut in margarine until crumbly. Press firmly on bottom of 13 x 9-inch baking pan. Bake 15 minutes. Meanwhile, in medium bowl, beat sweetened milk, egg and vanilla. Stir in chips and pecans. Spread evenly over crust. Bake 25 minutes or until golden brown. Cool. Cut into bars. Store covered in refrigerator. Makes 36 bars.
Saute chicken in oil until lightly browned; remove to platter. Saute onions and garlic until tender. Add tomatoes; cook until tomatoes are mushy. Return chicken to skillet. Add wine; cook until chicken is cooked through. Add mushrooms; cook just until mushrooms are tender.
Combine jello and pineapple (with juice), then heat until mixture boils. Remove from heat and cool completely. Add buttermilk and refrigerate until it starts to gel, then add Cool Whip and pecans. Return to refrigerator. Use 9 x 13-inch glass dish.
Combine egg, salt and milk. Add enough flour to make dough stiff. Roll very thin. Let stand 20 minutes. Roll up and slice 1/8-inch thick. Let dry for 2 hours. Drop in boiling water or broth and cook 10 minutes.
Boil eggplant and onion until very tender. Drain and mash. Place in greased baking dish. Add remaining ingredients. Salt and pepper to taste. Bake at 350° for 30 minutes.
Place peaches in a buttered 8 x 8 x 2-inch baking dish. Sift the flour with sugar, salt and cinnamon. Cut in butter until mixture resembles coarse corn meal (a pastry blender works best). Arrange evenly over peaches. Bake at 375° for 45 to 50 minutes or until golden brown. Serve warm with ice cream or cream. (Apples also work well in place of the peaches.)
Whip cream cheese until smooth and creamy. Add sour cream; mix. Add remaining ingredients; mix and freeze.
In a mixing bowl, dissolve yeast in water. Add sugar, salt and about 1/2 the flour. Beat thoroughly 2 minutes. Add egg and shortening. Beat in remaining flour gradually until smooth. Let rise 30 minutes in a warm place. Stir down batter and drop into greased medium muffin pans. Let rise 10 minutes. Bake 10 minutes in 425° oven. Makes 1 dozen rolls.
Slice rolls in half lengthwise. Spread mustard mixture on both sides of rolls. Layer ham and cheese and put top part of rolls on ham layer. Cover with aluminum foil and bake on 350° for 20 to 25 minutes.
In a large bowl, cream Cool Whip, cream cheese and sugar. Prepare pudding according to directions. Once set, add to cream cheese mixture and blend thoroughly. Crush Oreos and line bottom of dish. Spoon in cream cheese mixture and alternate cookies and mixture until dish is full. Finish with a layer of cookies.
Cook in crock-pot on low heat around 10 to 12 hours. Drain liquid. Chop up meat for excellent sandwiches.
Add carrots, parsnips and fish to soup stock. Bring to boil and reduce to simmer 10 minutes. Add leeks and simmer 2 to 3 minutes longer. Remove from heat and lift out fish; set aside on platter. Beat egg yolks in bowl and add 1/2 cup hot soup 1 tablespoon at a time. Pour this back into soup in thin stream, beating continuously with a wire whisk. Separate fish into flakes and add to soup. Season with salt and pepper and reheat. Ladle into bowls and sprinkle with parsley and 1 tablespoon sour cream.
Bake at 350° in 9 x 13-inch pan. Frost.
Clean mushrooms; remove stems. Cut half the stems into little pieces (I use my Oscar). Mix bread crumbs, Swiss cheese, butter, onions and salt. Stuff mushrooms. Broil 5 to 8 minutes and enjoy! Yields 24 appetizers.
Blend all dry ingredients together. Add to them alternately with buttermilk. Add nuts, prunes, oil and vanilla. Bake at 300° for 40 minutes. Cut loose from sides of pan and cut in squares (in pan). Pour icing over it.
Cook noodles according to directions on box. Brown beef and onions in oil and drain. Stir in tomato sauce, tomatoes, salt, pepper and oregano. Cover and simmer for 15 minutes or until slightly thickened.
Mix butter, sugar and eggs; beat well. Add remaining ingredients and mix well. Bake at 300° for 45 minutes in 9 x 13-inch pan.
Make pastry combining flour, baking powder, salt and shortening. Add milk and egg. Roll out as pie crust. Prepare apples by peeling and coring them. Wrap pastry around each apple, pinching edges together. Combine water, sugar and butter and bring to a boil. Pour syrup into baking dish and place dumplings in hot syrup. Bake 15 minutes at 350°, then 45 minutes at 275°.
Boil water and add soup mix. Brown onion, celery and pepper. Add rice, chicken and remaining ingredients to soup mixture and stir. Place in casserole dish. Bake 1 1/2 hours at 350°. Serves 15.
Mix together the cake mix and jello. Add oil and milk. Add eggs, one at a time; beat after each. Stir in frozen strawberries, coconut and pecans. Bake at 350° for 20 to 25 minutes. Makes 3 layers.
Add 1 cup hot water to gelatin in a mixing bowl and stir until dissolved, then add remaining ingredients and stir together. Pour into square pan or mold and chill until firm.
Melt oleo in an 8 x 8-inch baking dish. Beat remaining ingredients together until smooth. Pour in dish with oleo. Dump pie filling over mixture. Bake 40 minutes at 350°.
Soften cream cheese with extract. Mix in sugar, 1/2 cup at a time, and stir in 2 cups coconut. Butter hands and roll dough into 1-inch balls, then roll in 1/2 cup coconut. Refrigerate.
Combine soup, vegetables, chicken, milk, thyme and black pepper. Spoon into crust. Cover with your other crust and cut slits in it. Bake at 375° for 40 minutes. Cool 10 minutes before cutting and serving.
Dissolve gelatin in boiling water. When cooled, add the pineapple and pie filling. Spread in a 9 x 13-inch pan. Chill until firm. Spread with whipped cream topping. Sprinkle nuts on top. Serves 15.
Beat eggs; stir in water. Add biscuit mix, mixing until smooth. Stir in 1 cup cheese and mustard. Spoon batter into lightly greased 8-inch square pan. Sprinkle with remaining cheese and dot with margarine. Bake at 350° for 35 minutes. Makes 9 servings.
Blend together shortening, sugar and eggs. Blend together flour, baking soda and salt. Add apples, milk, vanilla and nuts. Mix all ingredients together. Pour into pan; sprinkle cinnamon and sugar over top. Bake at 350° for 45 minutes.
In saucepan, combine zucchini, onion, water, salt, bouillon granules and dill weed. Bring to a boil. Reduce heat; simmer, covered, 5 minutes. Add butter, sugar and lemon juice. Remove from heat. Blend flour into sour cream; add to zucchini mixture and return to heat. Stir and cook until thickened and bubbly.
Preheat oven to 350°. Melt butter, add sugars and blend well. Add eggs and mix well. Add flour and stir until there are no lumps; add pecans and vanilla. Pour into a long 1 1/2 to 2-inch deep pan, sprayed with cooking spray. Cook approximately 30 minutes. Do not use electric mixer.
Arrange chops in a single layer in baking dish. Combine next five ingredients in a bowl. Spread half the mixture over chops.
Place apples in sheet pan. Sprinkle dry cake mix over them. Add sliced margarine and sprinkle nuts on top. Bake at 350° until brown.
Soften cream cheese. Spread on pizza size pan. Pour sauce over and spread. Sprinkle can of crabmeat over top. Serve with crackers.
Chop popcorn finely and mix with nuts. Beat egg whites in a separate bowl until foamy. Gradually add sugar and continue beating until egg whites form soft peaks. Add vanilla and beat well. Fold popcorn and nut mixture into egg whites. Drop by half teaspoons onto lightly oiled cookie sheet. Bake in preheated oven at 300° for 30 to 35 minutes. Transfer to cooling rack immediately. Each cookie contains approximately 20 calories.
Mix together sugar, milk, coconut and margarine in shallow pan and stir over medium heat. After mixture reaches a boil, cook 2 minutes. Take off heat and add the oatmeal, vanilla and the nuts. Stir about 2 minutes. Drop from spoon onto foil.
Sift together first 5 ingredients. Add remaining ingredients. Grease loaf pans. Bake at 350° for 1 hour. Let set 10 to 15 minutes after baking to settle. Makes 2 loaves. Loaves may be frozen and saved or given as gifts. Serve sliced cold or warm.
Cook celery 8 minutes and drain. Put in a casserole, in order given, and bake 30 minutes at 350°. Top with crackers or any kind of crumbs. Serves 12.
Melt butter. Add the rest of ingredients. Mix all together. Roll out and cut cookies. Put on a greased pan. Bake at 350° until brown.
Cook and drain vegetables. Cook rice. Mix together the soup and sour cream. Cut the ham into small chunks and add to soup mixture. Stir in vegetables and rice. Put in a 2-quart casserole dish and add bread crumbs on top if you wish. Bake at 350° for 30 to 35 minutes.
Melt butter in a large skillet. Brown chicken on all sides. Then add onion and bell pepper. Cook for a few minutes (4 to 5) until onion and bell pepper are soft. Next add the ham, rice and chicken broth. Add enough water to cover the rice. Cover and cook over low-medium heat for about 45 minutes. Stir the mixture often. More water may need to be added to keep the rice from sticking.
Place spices in cheesecloth. Combine remaining ingredients in crock-pot. Put on No. 5 setting for 2 hours, then turn down to No. 2 setting. Keep warm for serving. Makes 24 (4 ounce) servings.
Cook squash and onion until tender and season with salt and pepper. Add other vegetables, soup and sour cream. Mix stuffing and melted margarine. Line casserole dish with this mixture, leaving enough to cover top. Pour squash mixture over stuffing and cover this with crumbs. Bake in a 350° oven for 30 minutes.
Melt butter in a 9 x 13-inch pan. Put pecans in butter and bake 30 minutes, stirring every 10 minutes. Melt candy and put pecans in. Drop by spoonfuls on wax paper.
Cream together sugar and Crisco. Add eggs, one at a time, beating 2 minutes after each. Add dry ingredients alternately with buttermilk. Add coconut and flavoring. Bake at 350° for 1 hour in a greased and floured 10-inch tube pan. Use a glaze as a topping.
Make a cream sauce with the butter, flour and cream. Add salt, pepper and sherry. Remove and add crabmeat, shrimp and mushrooms. Pour into a buttered casserole or individual baking dishes. Sprinkle with grated cheese and bake in 350° oven about 20 minutes, until cheese melts and sauce is bubbly. Do not overcook. Serves 18 to 20.
In medium bowl combine meat, egg, bread crumbs, garlic, onion and seasonings. Mix lightly. Shape in 24 bite-size meat balls. In 2-quart casserole, combine jelly, chili sauce and mustard. Mix until well blended. Add meat balls. Cover with glass lid. Heat at High 6 minutes and Medium-low 9 minutes. Stir twice. To complete, stir and let stand, uncovered, 3 minutes before serving.
Blend together sugar, soup, vinegar and oil. Toss all ingredients together and marinate at least 12 hours before serving.
In a covered blender, blend on high speed, olive oil, garlic and basil. Let stand 15 minutes to allow flavors to mingle.
Combine first 5 ingredients in a small saucepan; bring to a boil, stirring constantly, until sugar dissolves. Remove from heat. Pour over broccoli slaw mix, stirring gently. Cover and refrigerate at least 4 hours, stirring occasionally. Serve with a slotted spoon.
In large skillet, heat oil and brown chicken; drain. Add tomatoes and soup mix blended with water and reserved liquid. Simmer, covered, stirring occasionally, 45 minutes or until chicken is tender.
Cream together shortening, sugar and eggs. Add flour, salt and soda and mix well. Stir in chocolate chips. Drop by teaspoons onto ungreased cookie sheet. Bake 10 to 12 minutes at 350°. Cookies should still be puffy and just barely golden when removed from the oven.
Peel eggplant and cube; cook eggplant and onion in boiling salted water until tender. Drain and mash. Beat egg; blend in flour, eggplant and salt. Drop by teaspoon in hot oil, turning to brown.
Heat oven to 425°. Grease a pie plate. Prepare mashed potatoes as directed on package for 4 servings, except decrease water to 1 cup and omit the milk. Stir in egg and green onions. Spread and press potato mixture evenly against bottom and side of pie plate. Bake 20 to 25 minutes or until light brown. Cook ground beef and chopped onion in skillet, stirring occasionally until beef is done; drain thoroughly. Stir in remaining ingredients, except cheese. Cover and cook over low heat for 5 minutes, stirring occasionally. Spoon into shell; sprinkle with cheese. Bake 2 or 3 minutes or until cheese is melted. Garnish with sour cream, green bell peppers, tomatoes and avocado, if desired. Makes 4 to 6 servings.
Mix as listed; bake	in greased and floured 2 quart baking dish at 350° for 30 minutes.
Stir-fry all vegetables until tender-crisp in small amount of oil. Add chicken, sunflower seeds and water chestnuts, sliced. Season with soy sauce. Serve over rice or Chinese noodles.
Bring to a boil the 2 cups water and salt. Add rice and let water return to a boil. Lower heat to simmer and cook 14 minutes. Meanwhile, saute diced onion, celery, and green pepper in fat until tender. Combine sauteed vegetables with cooked rice. Add the remaining ingredients. Place in a greased 2-quart capacity baking dish. Bake in a 350 degree oven for 20-30 minutes or until liquid is absorbed. Serves 4.
Dissolve gelatin in boiling water. Add frozen strawberries, stirring occasionally until strawberries are thawed. Add pineapple and bananas. Pour half of mixture into an 8 x 8 x 12-inch pan. Chill. When firm, spread evenly with sour cream. Pour remaining gelatin mixture on top. Chill until firm, then cut into 9 inch squares and top with sour cream.
Mix shortening, sugar and eggs thoroughly. Add sour cream and vanilla, then mix. Sift together flour, baking soda, baking powder and salt, then add to first mixture. Chill at least 1 hour.
Drain artichoke hearts and mash. Mix with dry Italian dressing mix and sour cream. Chill. Serve with chips or crackers.
Combine sugar, milk and butter. Bring to a boil. Boil for 1 minute. Take off heat and add other ingredients. Mix well. Put spoonfuls on a sheet of wax paper. Let cool.
Preheat oven to 350°. Grease an 8 x 8-inch pan. Sift together the flour and baking powder onto waxed paper. Combine 1 cup of sugar and the rhubarb in a large saucepan. Cook over medium-low heat, stirring constantly, until sugar is completely melted and rhubarb begins to soften, 5 to 8 minutes. Scrape into prepared baking pan, spreading evenly.
Cream together the ingredients. Roll in balls and roll in regular sugar before baking. Bake at 345° for 10 to 12 minutes.
Shape into 4 logs and place on a rack inside a cookie sheet. Cover with foil and refrigerate overnight. Bake at 300° for 1 hour. Take the foil off and leave the logs on the rack in the cookie sheet to take.
Cream butter and sugar in a large bowl. Add eggs and vanilla; blend well. Combine dry ingredients and gradually blend into cream mixture. Stir in nuts. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 350° for 8 or 9 minutes. (Do not overbake.) Cookies will be soft. They will puff during baking and flatten upon cooling. Cool on a cookie sheet until set, about 1 minute. Makes about 4 1/2 dozen.
Melt butter in pot; stir until light brown. Add mix, stir over low heat until medium brown. Add water, Ro-Tel and crawfish tails; cover and bring to boil. Reduce heat to low and cook 15 minutes. Turn off heat and let stand for 15 minutes. Serve over hot cooked rice. Eat and enjoy.
Mix together a day ahead of time. Delicious dip for celery, cauliflower, carrots, peppers, cucumber, etc.
Mix all ingredients together. Let stand for 1 hour. Refrigerate until serving time. Serves 10.
Place chicken, skin side down, in shallow baking dish. Drain pineapple, measure 1/2 cup syrup. Add to Basic Barbecue Sauce in a saucepan. Stir in salt, ginger and soy sauce. Blend cornstarch with tablespoon pineapple syrup or water; blend with sauce. Bring to a boil, reduce heat and simmer 5 minutes. Brush chicken with mixture. Bake at 350° for 1 hour, brushing occasionally, with sauce and turn once after 30 minutes. Add pineapple, green pepper, oranges and cherries to remaining sauce. Heat and pour over chicken the last 5 minutes of baking time.
Grease Bundt pan. Drop frozen rolls in pan. Sprinkle with dry pudding and brown sugar. Pour melted margarine over rolls and top with nuts. Let stand for rolls to rise until double in size. Bake at 350° for 30 to 35 minutes. Dump out on large plates and enjoy.
Cream shortening and sugars together. Add egg, lemon rind and juice. Mix well. Blend in sifted dry ingredients and nuts. Mix. Form into rolls 1-inch in diameter. Wrap and chill in refrigerator for approximately 4 to 6 hours. Slice and place on baking sheet. Bake in a 400° oven for 8 to 10 minutes. Makes 54 small cookies.