HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute onion and celery in olive oil until tender. Add potatoes and cover with boiling water. Add bay leaf, salt and pepper. Cook ten minutes. Then add cubed fish. When all is cooked, add evaporated milk and heat through. Add butter and sprinkle paprika on top. Serve with crackers and salad.
Mix crushed pretzels, 5 tablespoons sugar and melted oleo and pour over mixture. Press in 9 x 13-inch pan. Bake at 400° for 10 minutes.
Dissolve jello in boiling water; add sugar and juices. Prepare rest of veggies and fruit; then add to jello and refrigerate until firm.
Gradually add milk to peanut butter in a deep narrow bowl, blending until smooth. Add pudding mix. Beat at lowest speed of mixer until well blended, about 2 minutes. Let stand 5 minutes. Spread filling 1/2-inch thick on 12 graham crackers. Top with remaining crackers. Freeze until firm, about 3 hours.
Mix together in a 3-quart casserole. Bake 1 1/2 to 2 hours in a 350° oven until golden brown and set.
Cook and drain beans. Saute almonds in butter until lightly browned. Add lemon and pepper seasoning salt. Toss almonds with green beans.
Freeze overnight, stirring occasionally. Scoop mixture into glass and mix with Seven-Up (1:1 concentration). Stays good in freezer for months. Excellent!
Brown onion in some butter. Add soup and cheese and heat until cheese melts. Cook rice and broccoli as directed on packages. Stir rice in cheese mixture. Put broccoli (already cooked) in casserole dish. Add cheese mixture to broccoli. Bake uncovered at 350° for 30 minutes.
Stir together first four ingredients. Remove 1/3 of this mixture and reserve. Spread evenly in 9 x 13-inch baking pan. Bake 20 minutes at 350°, stirring occasionally, until light brown.
Combine all the ingredients in a large kettle and simmer for 10 minutes. Serve hot.
In large skillet, over low heat, heat the oil. Then add the onion, pepper and garlic, stirring until tender, 6 to 8 minutes. Add the tomatoes, chicken broth, oregano, basil, cumin and Worcestershire sauce. Cook until heated through. Add the chickpeas, chorizo and ham. Reduce heat to low and cook 1 hour.
In a food processor, grind cranberries, oranges, apples, and celery together. Place in a bowl, mix in the sugar and allow it to rest while preparing the jello, but only using the hot water. Allow jello to cool but not thicken, mix in the fruit. Refrigerate, mold if desired.
Mix together and pour in a 9x13 in. greased and floured pan. Bake for 30 minutes at 350 degrees. Let cool and cut in squares.
Gently fold clams into sour cream. Add other ingredients and stir gently until blended. Serve with chips.
Grease baking dish with oil. Put corn into dish. Break in eggs and stir until mixed. Pour in milk. While stirring, add sugar, salt and sprinkle top with dry bread crumbs and paprika. Pepper may be chopped up into corn, if desired. Put dish in pan of hot water and bake 1 hour in a 350° oven. Serves 4 to 6 people.
Mix all ingredients except tomato. Microwave on medium/low for 3 to 4 minutes. Stir and let stand covered for 2 minutes. Microwave an additional 3 to 4 minutes or until eggs are done. Serve atop tomato slices. Yields 2 to 3 portions.
Mix all ingredients together and cook on low heat until done. Do not add any liquid. Stir frequently.
Heat oven to 400 degrees. Place margarine in a 9x13 in. pan and place in oven to melt. When margarine melts, pour into a mixing bowl and add remaining ingredients, and mix well. Pour into prepared pan. Bake at 400 degrees for 45 minutes or until golden brown.
Brown ground beef with salt and garlic in skillet, stirring until crumbly. Combine next 3 ingredients in saucepan; cook over low heat until cheese melts, stirring constantly. Add soup mix, peppers and pimento and set aside. Soften tortillas, one at a time, in hot oil, draining on paper towel. Add Cheddar cheese and onions to cooled ground beef mixture. Fill tortillas with ground beef mixture. Roll to enclose filling. Place in a 9 x 13-inch casserole. Pour cheese sauce over enchiladas. Bake, covered, at 350° for 30 minutes.
Cut off eggplant stem. Rinse. Pierce eggplant in 12 places with a fork. Set in baking pan at 350° for 1 hour in oven until sagging. Cool and peel. Put everything in blender. Serve at room temperature.
Cream shortening and sugar. Add eggs and soda in milk. Sift in flour and salt alternately with mashed bananas. Bake at 300° for approximately 1 hour or 1 hour and 15 minutes.
Combine all ingredients in a bowl and beat with a whisk until mixed together well. Marinate your favorite steak, London broil or chicken for several hours. Bake, broil or barbecue. Enjoy!
Cook the squash, chopped onion and salt together until tender and drain. Add the soup, sour cream, water chestnuts and grated carrots. In a separate bowl, put 1 stick of melted butter and mix with the herb dressing mix. Then put 1/2 of the dressing in the bottom of the baking dish. Add the squash mixture. Cover the top of the squash mixture with the remaining herb dressing. Bake 30 minutes at 350°. Can be divided into 2 casseroles, freeze 1 and/or take 1 to a friend.
Combine together and bake at 250° in 13 x 9-inch pan for 15 to 20 minutes. Cool.
Mix together and cut 1 stick oleo on top. Cook at 350° for 35 to 40 minutes. Stir while baking, then sprinkle with bread crumbs.
Mix Crisco, sugar, salt and boiling water well to dissolve grease. Add warm water and yeast. Then add the eggs. Put in plain flour one cup at a time. Mix well. Leave in same bowl. Put some oil on top of dough. Put Saran Wrap over bowl. Put in refrigerator overnight. Make out amount you need. Dot with butter. Let rise in warmest place you have for 2 or 3 hours or until they rise. Bake at 400° until done. Will keep in refrigerator for 2 weeks or longer. Makes 45 rolls.
In a saucepan, combine 1 cup water and milk. Bring to a boil. Remove from heat and stir in cereal, butter, molasses, sugar and salt. Cool to lukewarm. Heat remaining water to 110° to 115° and pour into large mixing bowl. Sprinkle with yeast and stir until dissolved. Add cereal mixture and whole wheat flour. Beat well. Add enough all-purpose flour to make a stiff dough. Turn out onto a floured surface. Knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch the dough down. Shape into two loaves and place in greased 8 x 4 x 2-inch loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 400° for 25 to 30 minutes. Yield: 2 loaves. If cooking for two, wrap one loaf in heavy-duty aluminum foil and freeze to enjoy later.
Put orange roughy in greased baking pan. Melt butter and add garlic. Baste roughy with garlic-butter and lemon juice. Sprinkle with lemon pepper, seasoning salt and paprika. Layer with green, red and yellow peppers. Bake at 375° for 15 to 20 minutes. Makes 8 to 10 servings.
Dissolve baking soda in 4 tablespoons of boiling water. Stir into applesauce. Cream together sugar, salt, margarine, cinnamon, nutmeg and cloves. Beat all together. Add this to flour and raisins. (Use tube pan.) Bake at 350° for 1 hour.
Blend the first three ingredients. Add the peppers and pimento and mix well. Form into log. Wrap in waxed paper. Chill 3 to 4 hours. Remove paper.	Roll in chopped parsley.
Mix Kool-Aid and sweetened condensed milk until thoroughly blended together. Then add Cool Whip and mix until thoroughly blended together. Pour mixture into graham cracker crust and smooth out into pie crust.	Cut desired fruit (optional) and arrange on top of mixture.	Let it set in the refrigerator for at least one hour.
Cream together sugar and margarine. Add well beaten eggs, vanilla, syrup and salt. Add pecans and flour. Bake at 375° for about 50 minutes. To keep top from burning, cover with buttered foil. Make sure pie shell has no holes in it.
Cream sugars and Crisco. Add eggs and vanilla. Beat until smooth. In another bowl, mix all other ingredients. Add to mix a little at a time until mixed. Bake at 375° for 10 to 15 minutes on greased cookie sheet.
Saute chopped onion and pepper in butter. Mix eggs, corn and muffin mix. Pour this into 9 x 13-inch greased pan. Spoon sauteed mixture over top of corn mixture. Cover with grated sharp cheese. Bake in 400° oven for 30 minutes or until firm in center.
Remove stems from mushrooms; chop stems and saute in margarine with the onions. Add crumbs, cheese, parsley, lemon juice and salt. Mix all together. Fill mushroom caps and place in shallow pan. Sprinkle with paprika and bake for 8 minutes at 450° until slightly brown. Serve hot.
Combine the sugar, cornstarch, salt and oil. Add the Karo syrup and water. Stir until the mixture boils rapidly. Cook to 252° or until a little in cold water forms a fairly firm ball. Flavor and pour onto a large oiled platter. When cool enough to handle, oiling hands with a little oil, pull into rope and cut in 1 inch pieces.
Cook vegetables in casserole dish in microwave until almost done. Drain water. Add soup, salt and pepper and mix well. Cover with cheese. Bake at 325° for about 20 minutes.
Boil vinegar, sugar, oil, salt, pepper and water to a good boil. Mix all vegetables together. Pour boiled mixture over vegetables and stir to mix. Marinate overnight in refrigerator in glass or plastic container.
Remove all cartilage from crabmeat. In medium pan, melt 1 tablespoon margarine. Mix in flour. Add milk, stirring constantly to keep mixture smooth. Cook, stirring over medium heat until mixture comes to a boil and thickens. Mix in onion, Worcestershire sauce and bread cubes. Cool. Fold in mayonnaise, lemon juice, salt and pepper.
Combine all ingredients thoroughly. Pour into greased 9 inch square pan. Bake at 350 degrees for 20 minutes or until done. Cool in pan or rack for 10 minutes. Cut in squares while warm.
In a 3-quart casserole, combine sugar, syrup, water and salt. Microwave at High for 5 minutes. Stir well. Microwave 8 to 12 minutes or until mixture reaches hard ball stage (260°). Immediately beat the egg whites until stiff peaks form. Slowly pour syrup over egg whites, beating at high speed with electric mixer. Add vanilla. Continue beating 4 to 5 minutes or until mixture holds its shape and starts to lose its gloss. Fold in chopped nuts. Quickly drop heaping teaspoonfuls onto waxed paper or spread into a lightly buttered 6 x 10-inch dish and cut into pieces.
Preheat oven to 425°. Bake crust according to package directions for prebaked shell. Cool completely. Reduce oven temperature to 375°. Place half the cheese in baked shell. Top with sausage, onion and green pepper. Sprinkle with remaining cheese. In medium bowl whisk eggs, milk, salt and pepper. Pour over filled pie shell. Bake at 450° until knife inserted in center comes out clean. Each serving provides 2 protein, 1 bread and 125 optional calories; 213 calories and 9 grams fat per serving.
In a large pan, fry bacon until crisp. Remove bacon; crumble and set aside. Add onion and celery. Saute until tender, about 5 minutes. Stir in vinegar, molasses, mustard and salt. Heat to boiling point. Add shredded cabbage. Stir to mix. Cover and simmer until very tender, about 15 minutes. Serves 6.
Brown meat and onions. Add other ingredients. Add remaining 1/2 can of soup on top of casserole. Bake at 350° for 40 minutes.
Blend cream cheese and	milk with a fork until creamy. Add other ingredients, then stir in sour cream. Put in baking dish. Sprinkle nuts on top. Bake at 375° for	15 to	20 minutes. Serve with crackers. Serves 2 to 4. Doubled it serves 4 to 6.
Mix peach Jell-O, sugar and clear jell. Add this to hot water. Bring to a boil and let cook 1/2 minute. This should be real thick. Cool.
Line 9 x 13-inch Pyrex dish with beef slices and place chicken on beef. Mix soup with sour cream; pour over chicken. Cover with foil until last 1/2 hour of baking. Bake 2 hours at 300°. Serves 4 to 6.
Heat chicken broth, salt and white pepper to boiling in 2-quart saucepan. Stir green onion into eggs. Pour egg mixture slowly into broth, stirring constantly with fork until egg forms shreds. Makes 3 cups.
Soften margarine to room temperature. Mix all ingredients. Roll into balls; press with fork on ungreased cookie sheet. Bake at 350° for 8 to 10 minutes.
In a small bowl, mix flour, apple pie spice, baking powder and salt. Set aside. In a large bowl at medium speed, beat brown sugar and butter until fluffy. Beat in applesauce, corn syrup and egg. On low speed, gradually beat in flour mixture. Divide dough into four portions. Wrap each portion in plastic wrap or waxed paper. Chill several hours until firm enough to roll. Turn oven to 350°. Grease cookie sheets or spray with nonstick coating. On a lightly floured surface, roll one portion of the dough at a time into a 1/4-inch thick circle. Dip cutter into flour before cutting each cookie. Place cookies about 1-inch apart on cookie sheets. For soft cookies, bake 8 to 10 minutes. For crisp cookies, bake 12 to 14 minutes. Use hot pads to carefully remove cookie sheets from oven. Remove cookies from cookie sheets and cool on wire cooling racks. Makes 4 dozen 2 1/2-inch cookies.
Combine ham, rice, egg yolks, mayonnaise and dry mustard. Shape approximately 1/2 cup of mixture for each cone. Dip in egg whites and roll in cornflake crumbs. Place on cookie sheet. Top each slice with ham cone. Bake in a moderate oven (350°) for 25 minutes. Heat soup and serve 1/4 cup of mixture over each cone. Yields 6 servings.
Melt 1 stick margarine. Combine with sugar and pretzels. Stir together and bake at 400° for 7 minutes. Remove, stir and cool. Using mixer, combine cream cheese with sugar, into this fold Cool Whip and pineapple. Mix all together including cooled mixture of pretzels. Chill before serving.
Combine butter, sugar and milk in a medium saucepan. Boil 3 minutes. Stir in cocoa and oatmeal, vanilla and nuts or coconut. Beat well. Working quickly, drop by spoonful onto waxed paper. Cool 5 minutes. Makes 3 dozen.
Put beans in bottom of serving dish. Peel and mash the avocados. Mix with salt, pepper and lemon juice. Spread avocado mixture over beans. Mix sour cream, Miracle Whip and taco seasoning. Spread over avocado mixture. Top with remaining ingredients.
Stir together flour, soda and salt. In a mixing bowl, beat butter for 30 seconds. Add peanut butter and sugars; beat until fluffy. Add egg and vanilla; beat well. Add dry ingredients to beaten mixture. Beat until well combined. Shape dough in 1-inch balls. Roll in sugar. Place 2-inches apart on an ungreased cookie sheet. Crisscross with a fork. Bake in a 375° oven for about 10 minutes. Cool about 1 minute before removing to a wire rack.
Combine vinegar, seasonings and mushroom liquor. Boil for 3 to 4 minutes. Add mushrooms. Turn into a jar; let stand overnight. Letting them stand 1 to 2 weeks will improve flavor.
Mix together the marshmallow cream and the soft cream cheese. Scoop into a small bowl and place in the center of a beautiful fresh fruit tray.
Mix all ingredients except bread crumbs and cheese. Toss bread crumbs in butter and put on top of casserole. Top with sharp grated cheese. Bake at 350° for 40 minutes.
Cook crumbled sausage well done and drain. Combine eggs, 2 1/2 cups milk and mustard in bowl. Set aside. Place croutons in bottom of 9 x 13-inch pan. Cover with sausage. Pour egg mixture over sausage and croutons. Sprinkle cheese on top. Combine soup and 1/2 cup milk. Pour over cheese. Cover and let sit overnight in refrigerator. Bake, uncovered, at 350° for 1 hour until firm in center and brown on top.
Combine dry ingredients in a plastic bag. In a bowl, lightly beat eggs and milk. Dip chicken pieces in egg mixture. Shake off excess. Shake a few chicken pieces in the bag at a time, coating well. In electric skillet, heat oil to 350°. Brown chicken on all sides.
Drain spinach, squeezing out excess liquid. Combine all ingredients. Pour into 1-quart baking dish. Cover and bake at 375° for 25 to 30 minutes or until tests done. Serves 6.
Layer ground beef, potato slices and chopped onion. Pour cream of celery soup over top. Bake at 350° until potatoes are tender (45 minutes to 1 hour).
Brown hamburger with celery and onion. Combine water, rice and soup. Bring to a boil. Let stand. Add soy sauce and brown sugar to hamburger mixture. Add soup mixture. Bake at 350 degrees for 1 hour.
Mix together eggs, sugar, flour and salt; beat well. Add syrup, milk, butter and vanilla. Pour pecans in unbaked 9-inch pie shell. Pour mixture over nuts. Bake at 350° for 45 minutes or until top cracks open and is golden brown.
Put crushed chips in a 9 x 9-inch casserole, greased. Brown hamburger and onion; drain. Mix soup, milk and seasoning. Add meat and onion to soup mix and spoon over chips. Sprinkle lettuce and tomatoes on top. Then add cheese. Bake at 350° for 40 minutes. Serve with taco sauce and sour cream. Very good!
Mix flour, butter, nuts, vanilla and 5 teaspoons 10x sugar and press into 9 x 13-inch baking pan (thin layer). Bake at 300° for 20 to 25 minutes. Cool completely. Mix 1 1/4 cups 10x sugar, creamed cheese and 1 small Cool Whip and put on top of 1st layer. Mix pudding mix and cold milk and put on top of 2nd layer. Put Cool Whip for 4th layer on 3rd layer. Sprinkle nuts on Cool Whip. You	may garnish top with shavings of Hershey's chocolate candy bar. Chill well before cutting.
Take the water out of asparagus and let set for a few minutes. Then take each piece of asparagus and dip in beaten eggs. Then take a piece of waxed paper with crushed crackers on it and roll each piece of asparagus with the crumbs and put in buttered frying pan (hot). Cook until crisp on both sides. Salt and flavor to your taste.
Preheat oven to 375°. Line bar pan with 2 (16-inch) pieces of parchment paper, allowing about 6-inches to extend over the sides of pan. In 2-quart saucepan, add 1-inch of water to a simmer over medium heat. Coarsely chop almond bark and place in double boiler. Set double boiler over simmering water in saucepan. Melt bark 12 to 15 minutes or until melted, stirring occasionally.
Lightly pound chicken to help prevent shrinkage. Dip each breast in egg white, then in bread crumbs, coating evenly. In a large skillet, heat oil and saute each breaded breast over medium heat until golden. Clean skillet. In it combine orange juice, marmalade, lemon juice, lemon zest, mustard, Worcestershire sauce and garlic. Cook over medium heat, stirring until smooth. Add chicken. Cover and cook 10 more minutes or until tender. Contains 73 mg cholesterol and 397 calories.
Drain mushrooms, saving liquid. Melt butter and saute onions. Add seasonings, mushroom liquid, and blend in soup. Gradually add milk and stir until smooth and thickened. In a large bowl, mix cooked rice, mushrooms, pimento and chicken that has been chopped into small pieces. Blend in sauce. Pour into lightly buttered casserole. Top with 2 cheeses. Garnish with whole mushrooms and pimento strips, if desired. Bake at 350° for 30 minutes or until lightly browned and bubbly.
Bring potatoes to a boil. Reduce heat. Cover and cook for 20 minutes or until tender. In another saucepan, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk and sour cream. Bring to a boil. Stir for 2 minutes or until thickened. Drain potatoes. Add cream sauce. Toss gently. Sprinkle with grated Cheddar cheese and parsley.
Cook hamburger and 1 onion until browned. Drain. Add taco mix and beans. Chop all remaining vegetables and keep separate. When ready to serve, add salsa, vegetables and cheese. Mix well. Add Fritos the very last.
Bake 1 hour at 325°. Mixture can be frozen. If this is done, leave rice out until baking time.
Allow cream cheese to soften. Mix all ingredients together with cream cheese. When well mixed, add shrimp and stir well. Chill until ready to serve.
Separate egg yolks. Put in a bowl (for later). In large bowl mix coconut, sugar and egg whites until fairly stiff. With small egg cup press in mixture. Turn out pyramids onto baking pan and continue until all mixture is used. Beat together egg yolks and baste gently on top of pyramids. Bake at 250° to 300° until slightly brown.
Beat all ingredients together until blended; cover and chill. At serving time, fill dessert glasses with fresh fruit and top with chilled sauce. Makes 1 3/4 cups.
Mix eggs, butter and sugar; add 3 tablespoons milk. Add other ingredients until soft, then add salt. Take fruits and nuts; add 1 cup flour. Mix until each piece is covered with flour. Add to liquid mixture. Drop on greased cookie sheet. Bake at 350° to 375°. Cook 10 to 15 minutes or until brown.
Cream margarine and cheese until smooth. Add sugar. Mix thoroughly. Add vanilla. Beat until smooth. Spread on cake with crushed pecans.
Preheat oven to 350°. Beat all ingredients on medium speed for 3 minutes. Pour into a greased loaf pan. Bake 45 to 60 minutes. Cool; cover with foil until ready to serve. Happy St. Patrick's Day!
Sift flour and dry ingredients in mixing bowl. Add shortening and milk and work with hands on lightly floured board. Roll out and cut with biscuit cutter. Cook at 400° to 425° for about 10 to 12 minutes or until brown. Makes 20 large biscuits.
Mix thawed but still slushy juice together with ingredients, except powdered sugar. Stir until smooth, adding the sifted powdered sugar, a little at a time. Refrigerate the dough for 15 to 20 minutes. This allows tiny 1/2-inch to 3/4-inch balls to be rolled by pinching a bit of dough off and rolling on waxed paper. Roll the balls in powdered sugar and freeze in a container a couple of hours before serving.
Cream sugar and butter. Blend in eggs and beat well. Make a paste of the vinegar and cocoa. Add to the creamed mixture. Sift together dry ingredients and add alternately with buttermilk. Mix in the vanilla and red food coloring. Bake in 3 greased and floured 9-inch layer pans at 350° for 20 to 30 minutes, or until done.
Spread chicken in 12 x 14-inch sprayed pan. Put on next 3 items. Mix next 3 items. Pour over mixture. Bake 45 minutes to 1 hour until brown in 400° oven.
Cream shortening, sugar and eggs. Make a paste of coloring and cocoa. Add and mix. Combine buttermilk with vanilla and add alternately with the flour combined with salt. Add soda and vinegar. Mix well. Cook 30 minutes at 350° in two 9-inch pans. When cool, split layers to make 4 layers.
You may make your own angel food cake or buy one from the grocery. Split cake into three layers. Mix ingredients for icing: cheese, Cool Whip and sugars. Ice each layer and spoon cherry filling in between each layer. Top with remaining pie filling and drizzle juice down side of cake. Refrigerate for at least 4 to 5 hours before serving.
Heat oven to 350°. Grease and flour 2 round layer pans, 8 or 9 x 1 1/2-inch, or 13 x 9 x 2-inch oblong pan. In large bowl, combine all ingredients. Blend on low speed 30 seconds, scraping sides and bottom of bowl. Beat 3 minutes on medium speed, scraping bowl frequently. Pour into prepared pan. Bake layers 30 to 35 minutes, oblong 35 to 40 minutes or until wooden pick inserted in center of cake comes out clean. Frost as desired.
Place 5 pieces of bacon on bottom of a 13 x 9 x 2-inch dish. Sprinkle 1 cup raw rice (Uncle Ben's) on top. Place chicken pieces on top of rice. Sprinkle with oregano, garlic powder, pepper and salt. Mix 1 cup cream of mushroom soup with 1 can water. Pour over chicken. Sprinkle with paprika. Seal with foil. Cook 2 hours at 300°. Do not peek.
Combine chuck, crumbs, egg, milk and salt and 1/2 package of spaghetti sauce mix. Mix thoroughly. Shape into walnut size balls and place into a 9 x 13-inch baking pan. Blend remaining sauce mix and gravy; pour over meatballs. Bake, uncovered, for 45 minutes at 350°. Serve over hot, buttered noodles.
In muffin pan lined with paper baking cups, fill 1/3 full of chocolate batter. Top each cup with a heaping tsp. of cream cheese mixture. Sprinkle with sugar and chopped blanched almonds if desired. Bake at 350 degrees for 30-35 minutes.
Cream the butter; add sugar gradually, creaming until fluffy. Add eggs. Blend into mixture. Chop fruit and nuts. Sift flour; measure and sift again with baking powder. Mix flour with fruit and nuts. Fold flour mixture into butter mixture. Add flavoring and mix well. Pour into a greased, paper-lined tube pan. Place in cold oven and bake at 250° for about 2 1/2 hours. Makes a 5-pound cake.