HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown hamburger and onion in skillet. Drain grease. Add all of the remaining ingredients and cook on low (about 2 or 3 on the stove) for about 45 minutes. Make sure you stir on occasion. Remove the bay leaves before serving.
Boil chicken and debone, or cook chicken pieces. Grease casserole dish. Break chips up in bottom of pan. Pour soup over it. Lay chicken on soup and garnish with olives and jalapenos, if desired. Grate cheese on top. Bake at 350 F till the cheese has browned.
In a shallow dish, whisk together egg and cinnamon. Dip each side of bread, one at a time, in egg mixture. In a skillet, melt the butter and add your coated bread slices one or two at a time. Cook over medium heat until light brown on both sides. Serve with your favorite syrup.
Saute the onions until tender in the butter. Add 2 cups soft bread crumbs, the sugar and salt and pepper. In a buttered 1 1/2-quart casserole dish, arrange alternating layers of tomatoes, then the bread crumb mixture, starting and ending with tomatoes. Combine 1/4 cup crumbs with 1 1/2 teaspoons melted butter and sprinkle over top of casserole. Bake at 375° for 45 minutes.
Dissolve jello in boiling water. Stir in sugar and strawberries. Cool until mixture begins to thicken. Fold in Cool Whip. Cover bottom of 8 x 10-inch pan with half of mixture, then layer of cake pieces. Top with remaining mixture. Refrigerate for 4 to 5 hours or until set.
Soften yeast in 1/4 cup warm water. Heat cottage cheese to lukewarm. Put cottage cheese in a large mixing bowl along with sugar, minced onion, butter, dill seed, salt, soda, egg and softened yeast. Mix. Slowly stir in flour to form a stiff dough. Let dough rise in a warm place until it has doubled in bulk, about 50 to 60 minutes. Stir dough down.
Cook diced eggplant in boiling, salted water until tender, 6 to 7 minutes; drain. Gradually stir milk into soup, blend in egg. Add drained eggplant, onion and 1/4 cup stuffing; toss lightly to mix. Turn into greased 10 x 6 x 1/2-inch baking dish.
Mix butter and sour cream. Add flour. Bake in small muffin tins at 375° for 20 minutes.
Mix cream cheese, lemon juice and milk until smooth. Spoon into baked crust and cool for 6 hours.
In a large bowl, let egg whites warm to room temperature (approximately 1 hour). Meanwhile, preheat oven to 375°. Sift flour with 3/4 cup sugar; resift 3 more times and set aside. Beat egg whites with salt and cream of tartar at high speed until peaks form. Beat in remaining sugar, 1/4 cup at a time, beating well after each addition. Continue beating until soft peaks form. With rubber scraper or whisk, fold extracts into beaten egg whites. Sift flour mixture, 1/4 cup at a time, over egg whites. With wire whisk, fold each addition with 15 strokes, rotating bowl a quarter turn after each addition. Fold an additional 10 strokes. Flour mixture should be blended into egg whites. Gently push batter into ungreased 10-inch tube pan. With spatula or knife, cut through batter twice. Bake on lower oven rack for 35 to 40 minutes or until cake tester comes out clean. Allow cake to cool on rack.
Dip chicken pieces into eggs until well coated. Sprinkle 1/4 cup cornstarch over chicken. Toss until well coated. Melt shortening in medium skillet. Add chicken pieces; cook over medium heat until brown. Remove chicken from skillet and set aside.
Combine first 5 ingredients and set aside. In a large bowl, beat eggs for 2 minutes. Add both sugars. Beat until well combined. Beat in pumpkin, butter and juice until blended. Pour batter into prepared pans (4 to 5 mini or one 9 x 5-inch) coated with nonstick spray. Bake until toothpick inserted in center comes out clean at 350°. Bake mini pans 30 minutes; 9 x 5-inch pan 50 to 55 minutes.
Cream butter; add sugar and beat until fluffy. Add eggs and beat. Combine flour, soda, and salt. Add to cream mixture. Mix well. Stir in vanilla, chips and pecans. Spoon onto ungreased pizza pan. Makes two. Don't go all the way to edge of pan with dough. Leave 1-inch hole in center of dough. Bake at 375° for 12 to 15 minutes. Decorate like the pib cookies at the mall. Makes two cakes.
Sift dry ingredients together in bowl. Cut in shortening. Use as needed. Add enough milk to make a soft dough. Store mix in closed container until needed.
Combine first 3 ingredients in bowl; blend well. Fold in fruit; spoon into pie shells and chill for several hours.
Put more than enough flour in a bowl to coat the chicken breasts. Mix approx. 2 tsp. Italian seasoning into flour. In a separate bowl mix the eggs and milk together. Pour about 1-inch of cooking oil in a skillet and heat to Medium-High. Dip the chicken breast in the egg wash, press gently in seasoned flour mixture, dip again in egg wash and one last time in flour mixture. Place in hot grease. Once the chicken is very brown on both sides, turn down temperature and simmer approx. 10 min. Remove chicken from skillet and drain on paper towels (nobody likes greasy chicken). In the bottom of a 9x18 casserole dish spread a thin layer of spaghetti sauce. Place chicken breasts in casserole dish and cover 1/2 to 3/4 up with spaghetti sauce. Place the mozzarella cheese on top of the chicken and place a little spaghetti sauce on the cheese. Bake covered 45-50 min. on 375°.
Boil chicken with chicken bouillon, garlic powder, parsley, salt and pepper. Cool and cut up chicken. Cook broccoli and let cool. Mix soup, mayonnaise, sour cream, cheese and lemon juice. Mix this with chicken and broccoli and put into 9 x 13 dish sprayed with Pam. Top with Parmesan cheese, paprika and butter. Bake at 325° for 1 1/2 hours.
Heat milk in double boiler. Beat eggs together with salt and sugar, mix well. Thin with a little warm milk. Pour mixture into hot milk and cook until mixture coats a spoon. Add vanilla and cool. Add whipping cream just before freezing. Freeze in electric or hand cranked freezer.
Cook sausage until brown; drain. Spread crescent rolls on greased 12-inch pizza pan like a crust. Spoon sausage over crust. Sprinkle hash browns over sausage. Top with cheese (Cheddar and Swiss). Beat eggs, milk, salt and pepper. Pour over pizza. Sprinkle with Parmesan. Bake at 375° for 25 to 30 minutes.
Beat eggs, sugar and vegetable oil. Stir in grated zucchini. Mix in flour and cinnamon. Fold in chopped nuts. Bake at 300° for about 1 hour in loaf pans. Let cool before slicing. Makes 2 or 3 loaves in 4 1/2 x 8 1/2-inch pans.
Mash the cooked squash and season to taste. Add corn meal and onion. Drop by rounded teaspoonfuls into deep hot oil. Drain on paper towels.
Beat eggs and add milk, butter and lemon peel. Add salt, baking powder and sugar and mix well. Add flour and mix only until just blended. Pour batter into a greased and floured 9 x 5-inch loaf pan. Bake at 350° for 40 to 45 minutes.
Slice onions and separate into rings. Brown until golden in butter or vegetable oil. Add diced potatoes, sliced olives, salt and boiling water.
In 10 x 6-inch microwave-safe baking dish, arrange broccoli. Cover with vented plastic wrap. Microwave on High for 6 minutes, rearranging broccoli halfway through cooking. Drain. Top with chicken.
Gradually add the smooth avocado to the cream cheese, blending until smooth. Add the lemon juice, onion, salt and Worcestershire sauce and mix well. Serve with chips.
Mix all dry ingredients together and add wet ingredients. Add tea last. Fold in berries. Use greased, floured 9 x 13-inch pan or make into muffins. Bake at 350° until done, (about 20 to 25 minutes, less if muffins are made). Use cake tester.
Beat the cream cheese, strawberries and sugar together, then add the bananas, pineapple, coconut and pecans. Stir well. Add Cool Whip and mix. Put in container with well fitting lid and put in freezer. Will keep for 2 months.
Cook the cabbage (in enough boiling water to cover) for about 5 minutes or until tender-crisp. Drain. Add the butter, syrup, salt and marjoram. In another bowl, mix the ground beef, bread crumbs, milk and eggs. Butter a 2-quart casserole and layer the cabbage and meat mixture in it, beginning and ending with the cabbage. Bake in a moderate oven (350°) for 1 hour or until the meat is done. Serves 6 to 8.
In a double boiler, melt cream cheese and butter. Add crabmeat and seasonings. Serve in a chafing dish with crackers or in small pastry shells.
Spread bean dip lightly on taco chips. Top with cheese. Place 8 to 10 chips at a time on paper plate. Microwave 30 seconds on Power 5 or until cheese begins to melt. Yield: 30 pieces.
In large skillet, cook 2 slices bacon until crisp; drain. Reserve drippings. Crumble bacon; set aside. Add 1/2 cup chopped onion to reserved drippings in skillet; cook until tender. Add 1 pound ground beef; brown.
Mix all ingredients. Chill. Serve on lettuce or salad greens if desired. Makes 6 servings.
Brown meat and onion. Add onion soup mix, tomato paste and sauce, water and seasonings. Stir. Cover and simmer for 30 minutes. Place a layer of meat sauce in a 9 x 13 x 2-inch dish. Add a layer of cooked noodles, Mozzarella cheese and Parmesan cheese. Add additional layer with final layer of meat sauce on top. Sprinkle with Parmesan cheese. Bake for 45 minutes in a 350° oven.
Coat medium saucepan with cooking spray. Place over medium heat until hot. Add onions and saute 2 minutes. Add chicken broth and next 4 ingredients, bring to a boil. Stir in rice and simmer 25 minutes. Remove from heat, stir in green onion and pine nuts.
Cook 3 minutes on low; will get lumpy and thick but when cools, won't be lumpy. Add food coloring. I divided my dough into separate parts, then use food coloring and flavoring such as lemon, almond, etc. Lemon turned out best.
Put into pot the first 8 ingredients and cook about 15 minutes or until tender. Mix flour with small amount of milk, then add mixture and rest of milk. Stir until thick, then add butter and clams. Do not boil after you add the clams.
Place apple slices in baking dish (may be several slices deep). Sprinkle with red hearts. Cover and bake on High in microwave. Stir after hearts have melted and apples are done. Cooking time is approximately 5 to 6 minutes.
Soften gelatin in 1/2 cup water in a large saucepan. Stir in remaining 1 1/2 cups water, pudding mix and sugar. Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens. Chill until mixture mounds from spoon. Pour Carnation into ice cube tray or 8-inch metal cake pan. Chill in freezer compartment until sift ice crystals form around edges of tray (10 to 15 minutes). Whip until stiff (about 1 minute). Add lemon juice. Whip very stiff (about 2 minutes longer). Fold into cooled pudding. (If pudding is lumpy, beat until smooth.) Spoon into pie shell; swirl top. Chill 2 hours or until firm.
Pare, core and slice apples. Arrange in a buttered baking pan. Combine dry ingredients and mix well. Cut in the butter and sprinkle mixture over the apples. Bake at 350° for 30 to 40 minutes. Serve warm with whipped cream or vanilla ice cream.
Put liquid into bottom of 12 cup percolator. Put sugar and spices in basket or top of percolator. Perk 15 minutes. Add 4 or 5 drops of red food coloring.
Prepare tomatoes. Combine all ingredients. Cook to boiling. Pack in half pint jars and process in hot water bath for 15 minutes.
Mix Miracle Whip, macaroni, tuna, celery, green pepper, onions and pimiento. Season to taste with salt and pepper; refrigerate. Serve on lettuce. Makes 4 to 6 servings.
Mix all together, except crust, and put in an unbaked pie crust. Bake at 300° for 35 to 40 minutes.
Mix onion soup and sour cream together. Bake potatoes for 1 hour at 350°. When done, cut in half and scoop out potato pulp into a bowl. Dump sour cream mixture into bowl and add the margarine. Beat until smooth. Fill up skins. Sprinkle Cheddar on top with bacon bits and chives. Reheat until cheese melts in a 325° oven for about 15 to 20 minutes.
Beat mix, egg and milk until smooth. Cut apples crosswise in 1/8-inch slices, dip in batter. Cook in oil in hot skillet until golden brown, turning once. Serve hot with syrup, jelly or powdered sugar.
Mix together well. Bake 20 to 25 minutes in a 425° oven. Bake in an 8-inch square or round pan.
Melt butter. Stir in flour, sugar and salt until blended. Slowly add milk, stirring until thickened. Remove from heat. Stir in corn, then eggs. Pour into 1-quart greased casserole. Bake at 350° for 1 hour and 15 minutes or until knife comes out clean.
Combine all and bake in greased Bundt pan for 1 hour and 15 minutes at 350°.
Melt oleo and combine with graham crackers. Add 2 to 3 tablespoons confectioners sugar. Mix and press in 8 or 9-inch square pan. Whip up Dream Whip. Add 1 cup confectioners sugar to cream cheese. Add this to Dream Whip. Spread over graham crackers mix. Pour cherry pie filling over Dream Whip mixture.
Roll chicken pieces, boned side up, on cutting board. Working from center out, pound chicken with wooden mallet to 1/4-inch thick. Sprinkle with salt. Place 1 ham slice and 1 cheese slice on each cutlet. Tuck in sides of each and roll up tightly, then skewer. Coat rolls with flour. Brown	in margarine and remove to baking pan.
Cut turkey cutlets into 2-inch cubes. Brown in a nonstick skillet sprayed with nonfat cooking spray. Remove turkey and place in a large casserole dish. Heat liquid Butter Buds in skillet, adding onion and cook for 3 minutes. Add all other ingredients, bring to a boil and pour over turkey chunks. Cover and bake in a 300° oven for 40 to 50 minutes or until turkey falls apart in shreds when probed with a fork. Serve over steamed rice or as sandwiches on toasted buns. Serves 8.
Put bread cubes on the bottom of a 9 x 13-inch pan casserole dish. Crumble sausage over bread, then cheese. Mix eggs, milk, salt and dry mustard together; pour over cheese. Refrigerate overnight. Bake at 350° for 45 minutes.
Cook potatoes, onion and celery together. Melt oleo and add flour, pepper, meat sauce, Worcestershire sauce and salt. Cook until thick. Add milk and Velveeta cheese; add tomatoes and corn. Add potatoes, onion and celery. Simmer on low-medium until hot.
Combine cottage cheese, lemon jello, and boiling water. Let cool. When thickened, but not set, whip until fluffy. Fold in remaining ingredients and chill.
Put zucchini in casserole. Mix onion and grated cheese together. Mix oil and eggs together, add Bisquick. Mix oil mixture and cheese mixture together and season it. Then put it into the zucchini and mix. Bake at 350° for 40 minutes or until puffy and brown.
Mix Kool-Aid, water, sugar and pineapple juice. Chill. To serve, combine chilled mixture and ginger ale in a punch bowl. Drop sherbet by scoops into punch.
Mix all together. Store in a container. Use 1/4 cup mix to 1 cup hot water. Enjoy!
Cook rice according to directions. Do same with the broccoli. Mix all ingredients together and place in a 1 1/2-quart casserole. Bake in a 350° oven for 1 hour.
Butter 12 muffin tins or spray them with a vegetable oil spray. In a large mixing bowl, whisk the egg whites with the milk and margarine until frothy. Beat in the flour, herbs and Parmesan cheese and allow the batter to sit for 5 minutes. Divide the batter among the prepared muffin tins and place in the center of a preheated 450° oven for 20 minutes, then reduce the heat to 350° and continue to bake for 30 minutes. Serve immediately.
Brown meat and onion in oil. Mix with remaining ingredients. Bake at 400° for 30 to 40 minutes.
Sift together the peanut butter and margarine. Gradually add sugar, stirring until combined. Shape into 1-inch balls. Place on waxed paper; let stand until dry (about 20 minutes). Melt confectioners coating; cool slightly. Dip balls into melted coating. Let excess drip off. Place on waxed paper. Let stand until coating is dry. Makes about 30 pieces.
Heat soup; cook onion in oleo until tender. Add to soup mixture. Add salt. Cook chicken until tender, cool and cut into cubes. Pour soup mixture in baking dish; sprinkle cubed chicken over top. Mix cornbread according to directions on package. Spoon cornbread over top of soup and chicken mixture, covering entire top. Bake at 325° for 20 to 30 minutes or until cornbread is done. Serve hot.
In a medium saucepan, combine onion, vinegar, sugar, celery seed and mustard seed. Bring to a boil. Reduce heat and simmer for 10 minutes. In a separate bowl, combine corn, pickle relish, pimento and celery. Pour hot vinegar mixture over corn mixture and mix well. Allow to cool. Chill 24 hours to allow flavors to blend. The next day, fill small glass jars with mixture. Share with friends. Store in refrigerator. Keeps about 1 month.
In a large bowl, combine first 5 ingredients. Toss lightly. In a small bowl, whisk together all remaining ingredients. Pour over salad mixture and toss lightly. Let it stand at least 4 hours before serving. Serve at room temperature.
Combine margarine, sugar and egg in mixer; beat until light. Gradually blend in combined flour, baking soda, salt, nutmeg and cinnamon. Stir in vanilla, apples and walnuts. Turn mixture into an ungreased 8-inch square baking pan. Bake at 350° for 35 minutes or until done. Serve warm or with Cool Whip. Makes 8 to 10 servings.
Brown sausage; drain and spread over bread cubes in a 13 x 9-inch pan. Beat eggs, milk, salt and mustard; pour over sausage. Sprinkle cheese over top. May refrigerate overnight and bake in the morning at 350° for 45 minutes.
1. Brown hamburger in skillet. Add seasoning to taste. 2. Add onion soup and water (I usually use the water I cooked the potatoes in). Add dissolved bouillon, add flour water until gravy thickens. 3. Put in baking dish. Top with mashed potatoes and cheese then bake at 375° for 30 minutes.
Prepare broccoli according to directions (no salt, however). Drain well, reserving 1/2 to 3/4 cup of the liquid. Stir into the broccoli the reserved liquid, the cheese and 1/2 stick of margarine until all is melted and combined. Pour into an ungreased casserole. Crumble the crackers; stir in the other 1/2 stick of margarine, melted. Sprinkle crumbs on top of casserole. Bake at 350° for 25 to 30 minutes or until bubbly and browned lightly.
Slice bread. Then put a slice of Swiss cheese between each piece. Add mustard to butter. Pour over bread. Bake in 350° oven until cheese is melted and top of bread is brown. Serve hot as an appetizer.
Mix flour and shortening well. Add water and knead lightly. Roll out lightly. Makes one crust.
Mix sugar, eggs and oil. Add pumpkin, water, salt, cinnamon, baking soda and flour. Mix together. Bake at 350° for 1 hour and 10 minutes. Makes 3 loaves or one 9 x 13-inch.
Blend together cheese, egg yolk, vanilla and 2 tablespoons sugar. Spread mixture on bread, one piece at a time, and roll up bread. Roll bread rolls in melted butter. Then roll bread rolls in a mixture of one cup sugar and 1 tablespoon cinnamon. Freeze until ready to serve.
Combine all ingredients and beat until well blended. Pour into paper lined muffin tins. Bake at 300° until light brown. Don't over cook. Makes 14 medium sized muffins.
Mix raw rice with 1 can cream of mushroom soup, 1 can water and package onion soup mix in a bowl; let set at least 1/2 hour. Transfer mixture into large cake pan; place pieces of chicken on top. Brush with melted butter; salt and pepper to taste. Bake at 350° for 1 1/2 to 2 hours, depending on chicken. If rice appears dry before chicken is done, add a little water. Serve with a salad for a tasty meal!
Spread one cup of spaghetti sauce in bottom of lasagne pan, press first layer of uncooked noodles into the sauce. Top with a portion of each of the cheeses and about 1 cup of sauce. Repeat layering until cheese is used. Top with remaining sauce. Bake at 350° for 45 minutes. Allow to stand 15 minutes before cutting into squares for serving. Makes about 8 servings.
Mix dill weed, dressing, garlic powder and oil. Put crackers in a bowl or pan. Pour mixture over crackers. Stir together well and let set, covered, 1 hour. Stir before serving.
The Asparagus Tenderloin is another pleasing dish. It is easy to do and different. Creme Brulee is a traditional French dessert. This recipe came from a wonderful restaurant on Stanislas Square in Nancy, France. I have tried putting sugar on the Creme and broiling it, but the easiest way is to use a blow torch. That's right. Just put the sugar on the creme and caramelize with the blow torch. Julia Child did it on T. V.
Use a 9 x 13-inch glass dish. Line the dish with 1 stick of butter and graham crackers. Beat eggs and 2 sticks of butter together; spread over the graham crackers. Cut the bananas in slices. Layer all the remaining ingredients (except Cool Whip) until all are used up. Put the Cool Whip on top.
Cut squash in half, lengthwise; remove seeds. Place face down in baking dish with about 1 inch of water. Cook squash in oven until it can be easily pierced with a fork. Scrape inside of squash into a serving bowl.
Cook noodles until almost done. Drain and add cold water to prevent further cooking. Set aside. Brown meat and drain. Add tomato sauce and spices. Simmer 15 minutes.
Put the meal in a small bowl and	grate the onion directly into it.	Add milk, a little at a time, stirring constantly until the batter is moist, yet stiff enough to hold shape when	formed	or when dropped with a spoon into hot oil. Drop into hot oil and fry at 375° to 400° until brown. Turn once. Makes 3 or 4 servings.
Take a small bun and put a slice of American cheese in middle; microwave on High 10 to 15 seconds, until cheese melts.
Mix cream cheese and sugar until smooth. Fold into each pie crust; top each pie with 1/2 can of strawberry pie filling. Top each pie with 1/2 container of Cool Whip. Chill 3 to 4 hours before serving.
Drain beans; rinse and drain again. Combine all ingredients. Add mayonnaise to your taste.
Remove chicken from bone. Place in 9 x 13-inch casserole. Put cheese on top, pour diluted soup over the chicken. Cook stuffing according	to directions	on package. Place on top of soup. Bake at 350°, covered, for 30 minutes. Bake 15 minutes longer without cover.
Pick crabmeat to remove any broken shells. Combine all ingredients and cook over very low heat, stirring occasionally for one hour.
Cook carrots; cut into small chunks. Combine onions and peppers. Bring remainder of ingredients to boil. Combine with rest of ingredients. Let set a few hours in refrigerator.
Cut pork chop down the center to butterfly open. Set oven at 350°. Brown chop on both sides. Put half and half cream in a saucepan (enough to cover the bottom). Add 1/8 stick of butter, a little salt and a little garlic powder. Place on a very, very low fire. When pork chop is brown on both sides, place a slice of Mozzarella cheese on each side. Replace in oven to melt down. Pull out and put ham stuffing in the center of the pork chop and close the pork chop. Put another slice of Mozzarella cheese over pork chop. Let this melt down also. Raise a fire a little on the saucepan. Add Parmesan cheese to sauce; stir until creamy. When pork chop is ready (after cheese melts down), pour sauce over the pork chop and serve. Enjoy!
Combine all ingredients except cheese and pour into 1 1/2-quart casserole. Bake for 25 minutes at 400°. Top with cheese and bake another 5 minutes or until cheese is melted.
Mix Kool-Aid, water, sugar, pineapple juice and lemon juice. Freeze in gallon jugs. Take out of jugs frozen and pour ginger ale over it. Ready to serve.
Cream margarine and sugar. Add eggs, one at a time and beat until fluffy. Sift together flour, salt and baking powder. Add 1 cup to chopped fruits and nuts. Mix juice and seasoning and add alternately with flour mixture to shortening mixture. Fold in floured fruit and nuts; mix well.
Fry bacon until crisp; drain. Crush bacon. Mix all ingredients together. Best if made the day before. Then use the plain Melba rounds to dip.
Cook pasta as directed, drain, rinse with cold water, drain well. In bowl combine pasta and remaining ingredients. Stir gently, cover and refrigerate. Serves 12.
Combine all ingredients. Let simmer 1/2 hour. The longer, the better. Serve with tortilla chips. Serves 4 to 6.
With cream cheese at room temperature, blend in horseradish. Add milk, a little at a time to get the consistency for dip. Add the smoked chipped beef that is chopped in small pieces. Serve with chips.