HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook rice in beef broth according to package directions. Combine bread crumbs, milk, egg and seasoning. Add 1/4 cup onion and 1/4 cup cheese. Mix well. Spread mixture evenly on waxed paper to approximately 12 x 10-inch. Combine cooked rice, 1/4 cup cheese and remaining onion. Spread on top of beef. Roll up jelly roll style and seal ends.
Spread apples in greased 13 x 9 x 2-inch baking dish; sprinkle with orange juice. Mix sugar, flour, cinnamon, salt and butter until crumbly. Spread over apples. Bake in preheated 350° oven for 30 minutes or until browned. Serve warm with ice cream.
Beat together eggs, sour cream, water and oil. Add chocolate cake mix and instant pudding. Beat until smooth. Stir in chocolate chips. Pour into buttered Bundt pan. Bake 1 hour at 350°. When completely cool, sift powdered sugar on top.
Bake cake as directed on box; cool. Make pudding. Crumb cake, then start layering: first the pudding, strawberry filling and pineapple, then Cool Whip. Continue in layers. Finish with Cool Whip. Decorate. Keep chilled. Cover with wrap.
Brown meat; drain off fat. Add onion, tomato sauce and juice. Put half of cabbage in a 2-quart casserole dish. Top with meat mixture and repeat layer of cabbage and meat again. Insert 1 whole clove in center, cover and bake at 350° for 45 minutes. Serves 2.
Boil the first 6 ingredients together for 5 minutes. Line your soup bowls with crushed tortilla chips, tomatoes, green onions and cheese. Pour hot broth over and serve.
Mix butter, peanut butter, graham crackers and powdered sugar. Press into 9 x 13-inch baking pan. Melt chocolate chips and peanut butter. Spread on top of bars.
Cream butter, Crisco and sugar together. Add eggs, one at a time, beating thoroughly. Add milk; beat well. Then add flour and baking powder. Add flavoring and chopped cherries. Bake in tube pan at 350° for 1 1/2 hours. Pour juice over cool cake.
Beat egg whites until they stand in peaks. Add sugar and water and beat 1/2 minute longer.
Brown pork chops and place in baking pan (one layer). Place a pineapple ring on each with a mushroom cap in center. In saucepan, combine pineapple juice (add water to make 2 1/2 cups), soy sauce and sugar; bring to a boil. Stir in 1/2 cup of water in which the cornstarch has been dissolved. Bring to a boil again. Pour over chops. Bake at 325° for 2 hours, covered.
Mix broth, lemon juice, basil, thyme, and pepper. Roast turkey according to pkg. directions, basting with broth mixture. Discard any remaining broth mixture.
Mix the ingredients by hand. Flour a 9 x 13-inch pan and pour in the mixture. Bake in 350° oven for 40 minutes.
Sift together the first 5 ingredients. Add milk, oil and vanilla; mix until smooth. Stir in nuts (optional). Pour into greased 8 x 8 x 2-inch pan.
Beat eggs well and chill with sugar and Carnation milk. Add vanilla, salt and half and half. Pour in a container and follow ice cream makers directions.
In a mixing bowl, beat eggs on medium speed for 3 minutes. Gradually add 1 cup sugar, beating until thick and lemon colored. Combine flour, baking powder and salt. Beat into the egg mixture. Heat milk and butter just until butter begins to melt, beating batter with vanilla (batter will be thin). Pour into a greased 8-inch square baking pan. Bake at 350° for 25 minutes or until a wooden pick inserted near the center comes out clean. Cool for at least 10 minutes. Just before serving, cut cake into serving size pieces. Cut each slice in half horizontally.
About 1 hour before serving or early in day: Preheat oven to 350°. Spray eight 6-ounce brioche pans or jumbo muffin pan cups (3 x 1 1/2-inch) with nonstick cooking spray. Place prepared pans in a 15 1/2 x 10 1/2-inch jelly roll pan for easier handling.
Mix all ingredients well; place in a large airtight container. Place 1/3 cup mix in cup; fill cup with hot water. Stir well.
Dissolve each jello in 1 cup boiling water. Add 1/2 cup cold water and 1 tablespoon sugar to each. Chill until firm. Cut into small pieces. Boil pineapple juice with 1 tablespoon sugar. Add unflavored gelatin dissolved in 1/4 cup cold water. Cool. Fold pineapple juice mixture and gelatins into whipped cream. Combine crumbs with margarine and 1/2 cup sugar. Line 8 or 9-inch square pan with 1/2 crumbs. Pour mixture into pan. Top with remaining crumbs. Chill overnight.
Peel potatoes and slice. Boil 5 to 10 minutes. Mix flour, cornstarch, garlic powder, pepper, salt and paprika.
Combine undrained pineapple, whipped topping and pudding mix; let stand 5 minutes. Cut cake lengthwise in thirds. Drizzle with liqueur. Spread one-third pudding mixture over bottom layer of cake. Top with second layer. Repeat layering, ending with pudding. Chill 30 minutes. Sprinkle with toasted sliced almonds; garnish with pineapple slices, if desired. Serves 12.
Preheat oven to 350°. Grease either a 9-inch round or a 8-inch square cake pan. Sift flour, sugar and soda together. Mix applesauce, oil and vanilla in a bowl; add the dry ingredients and stir just until flour is moistened. Spread batter into prepared pan. Bake 30 minutes. For a 2-layer cake, double the recipe.
Mix and store up to 7 weeks in refrigerator. Bake in greased muffin tins at 375° for 12 to 17 minutes.
Saute onions and peppers in vegetable oil. Add mushrooms, garlic and tomato paste. Coat chicken breasts with seasoning salt/herb mixture. Brown lightly in oil. Add vegetable mixture and broth. Cook, covered, for 30 minutes. Add tomatoes. Cover; cook for 15 minutes. Serve over noodles or rice.
Mix well and bake in 7 x 11-inch greased pan at 350° until done.
Sift together flour, baking powder, soda and salt. Cream shortening, gradually add sugar. Blend in eggs one at a time. Add bananas. Blend in dry ingredients. Fold in nuts. Pour into greased 9 x 5 x 3-inch pan. Push batter into corners leaving center slightly hollow. For well rounded loaf, let set 20 minutes before baking. Bake at 350° for 60 to 70 minutes. Cool thoroughly before slicing.
Combine Grape-Nuts and sour milk and let stand 1 hour. Add baking soda and stir. Combine and add the eggs and sugar. Combine and add the flour and salt. Bake at 375° for about 1 hour or until knife comes out clean. Makes 2 loaves.
Wash and peel eggplant; cut in small pieces, add onion, garlic and 2 Tbsp. butter, cover with enough milk to cook the eggplant until tender. Pour off any excess milk and mash eggplant mixture is still hot. Add saltine crackers and mix well. Add small amounts of hot eggplant mixture to egg, beating well between additions to temper egg mixture. Add egg mixture slowly to the other mixture and mix well. Pour mixture into well greased 1 1/2 quart casserole dish. Mix melted butter with Ritz cracker crumbs, spread over to of egg plant. Bake 30 - 45 minutes in 350 oven until golden brown. Best served hot.
Mix all ingredients but marshmallows in a large pan. Bake at 350° for 20 to 25 minutes. Sprinkle marshmallows on top and return to oven for 3 minutes. Remove and let cool.
Slice sweet potatoes 1/2-inch thick. Arrange layer in buttered casserole dish. Mix all dry ingredients; sprinkle over potatoes. Dot with 1 tablespoon butter. Add 1/2 of the cherries. Repeat until all ingredients are used. Pour potato liquid over layers until visible. Bake at 350° for 30 to 40 minutes.
Place all the ingredients in the jar of a blender and process until smooth, about 1 minute. Pour into 2 tall glasses and garnish with strawberries. Makes 2 servings.
Heat oven to 450°. In a skillet, melt butter in oven. Remove pan from oven. Measure flour and sugar into bowl. Add buttermilk. Stir just until dough forms, about 30 strokes. Turn dough onto well-floured cloth covered (or waxed paper) board. Roll dough to coat with flour. Knead lightly, about 10 times. Roll out less than 1/2 inch thick. Cut with floured biscuit cutter. Dip each in butter on both sides. Bake 10 to 12 minutes.
Brown meat and onion. Drain. Salt and pepper to taste. Add garlic powder, if desired. Add Ro-Tel tomatoes and soup. Stir. Put Doritos in a greased casserole. Pour meat mixture over Doritos. Top with Cheddar cheese. Cover. Bake at 375° for 30 minutes.
Combine Jiffy mix and vegetable. Saute onion and salt in 3/4 stick butter. Mix all together. Pour mixture in a greased 9 inch pie plate. Bake at 400° for 25 to 30 minutes or bake at 350° even longer.
Combine all ingredients except nuts in top of double boiler. Place over hot water and stir until smooth. Add nuts and mix. Spread candy in buttered 9 x 5-inch pan. Cool and cut into squares. Yields 2 dozen pieces.
Preheat oven to 400°. Grease bottom of muffin cup. Beat egg with fork. Stir in milk, oil and apple. Add dry ingredients; stir just until flour is moistened. Batter should be lumpy. Bake 20 to 25 minutes.
Boil chicken; chop up fine. Roll chicken and some onion in tortilla; place in baking dish. In a frying pan, melt oleo, stir in flour and add chicken broth. Simmer until good and hot; stir in sour cream until creamy, then add green chilies. Pour over enchiladas. Top with Monterey Jack cheese. Bake at 400° for 30 to 40 minutes.
Make roux with flour and oil. Add onions and chopped celery to roux. Cook until onions are wilted; add water and garlic. Cook in heavy pot for 1 hour. Season to taste with salt, black and red peppers. Add shrimp, parsley and fish. Cook another 10 minutes. Add oysters; let come to boil. Serve in soup plate with cooked rice. Serves 6.
Mix all ingredients together, except soup and potato chips. Place in a 2 quart casserole. Pour soup over top (do not mix in). Top with crushed potato chips. Bake at 300 degrees for 30 minutes.
Drain artichokes; mix mayonnaise, Parmesan cheese and artichokes. Pour in small casserole dish and bake at 350° for approximately 20 minutes or until brown and bubbly. Serve with your favorite crackers.
Drain liquid from beans, reserving 1/4 cup liquid. In skillet, heat bean liquid, add onion, garlic, green pepper and jalapeno pepper. Cook until tender or until liquid is absorbed (10 to 15 minutes). Add beans, corn and tomatoes. Cook uncovered for 15 minutes until it thickens. Heat oven to 350°. Mix cornbread mix according to directions on package. Set aside. Pour 1/2 of the vegetable mixture into a baking dish. Spread evenly. Spread 1/2 of cornbread mix over vegetables, then sprinkle half of the cheese over the cornbread mix. Repeat layering, ending with the cornbread. Keep 1/2 of the cheese aside. Bake for 20 minutes. Add cheese to top. Bake for 15 minutes, until top is browned and the cheese has melted. Allow to cool for 10 minutes before serving.
Fill churn or other glass or crockery container with whole cucumbers.	Cover with 2 cups salt to a gallon of cold water. Set one week.
Drain raspberries. Reserve syrup. Combine jelly and 1/2 cup water in saucepan. Heat until jelly is melted. Add remaining water and jello. Stir until gelatin dissolves. Remove from heat and stir in sherry, lemon juice and reserved syrup. Chill until partially set. Fold in cherries and raspberries. Pour into 1 1/2-quart mold. Chill until set. Serves 8 to 10.
Cook eggplant in water and salt on	High 7 minutes; stir. Drain and set aside. Melt butter in a 3-quart casserole and saute onion and celery on High 5 minutes.	Add green onions, parsley and garlic; cook on High 3 minutes. Stir in meat or shrimp. Cover and cook on High 10 minutes, stirring twice. Drain off fat. Add rice, eggplant, salt and pepper. Stir to mix. Top with bread crumbs and cheese. Cover and cook on medium 5 minutes or until heated.
Cream shortening and sugar. Add eggs; blend well. Then add flour, baking powder, baking soda, salt, bananas and nuts, blending well after adding each thing. Bake at 350° for 45 to 50 minutes.
I use my food processor to chop onion and bread. I then add egg, milk and seasonings and mix well. Slowly add meats and mix extra well. Pound down solidly into a round or square container (example: Cool Whip carton). Freeze, covered. When ready to use, turn crock-pot on high. Spray inside with Pam or equivalent. Cook all day. Gets a nice thin crust. Put onions, carrots and potatoes around the loaf and you have a complete dinner.
Mix soups, cheese, tomatoes, onions and milk into saucepan until cheese is melted. Be careful not to scorch. Spread dish with chips, layer of boned chicken, then layer of sauce mixture. Repeat. Top with broken chips. Bake at 350° for 30 minutes.
Prepare macaroni and cheese according to package directions. Combine tuna, macaroni and cheese and soup. Place in a Pyrex dish and sprinkle with onions. Bake at 350° for 30 minutes. Serve with salad and bread.
Mix all ingredients after cheese is grated. Use large bowl. Make into small balls. Place on cookie sheet and bake at 350° for 30 minutes. Can be made ahead and put in freezer. Bake as needed.
To jello, add 1 cup hot water and juice from pineapple. Place in refrigerator until it congeals. Beat cream cheese into jello until smooth. Fold in pineapple and diced celery. Whip cream and fold into other mixture. Spoon into molds. Decorate with olives.
Preheat oven to 300°. Grease an 8-inch round cake pan. Cover bottom with circle of wax paper. Grease paper and dust lightly with cornstarch. Beat the egg whites in a large bowl until foamy. Add the salt. Beat until stiff. Gradually add the sugar, beating well after each addition. When whites are glossy, combine 2 teaspoons cornstarch with the vinegar and fold into whites. Spoon mixture into cake pan and smooth it towards edges. Hollow out center slightly. Place pan in oven and reduce temperature to 250°. Bake for 1 1/4 hours. Remove. Let cool. Remove and place it on a serving dish. Drain all fruit and spoon on top. Cover with whipped cream and serve.
Cream margarine and sugars. Add eggs and vanilla. Add flour, then rolled oats and coconut. Drop by slightly rounded teaspoonfuls 2-inches apart on greased cookie sheets. (Dough will be stiff.) Bake in 375° oven 12 to 15 minutes. Makes 5 dozen.
Heat slowly soup and cheese, stirring constantly. When cheese is melted, add sour cream, onion and flavoring. Heat thoroughly. Sprinkle on chili powder. Serve hot. Nice to serve in crock-pot.
Heat oven to 350° and grease and flour 9 x 13-inch pan. Combine in large bowl: cake mix, water, eggs and oil. Mix at low speed until moistened and 2 minutes at medium speed. Stir in 1/2 cup finely chopped nuts. Pour into pan and bake for 35 to 40 minutes. Cool.
Combine honey and mint in a large mixing bowl; set aside. Remove and discard grape stems. Wash grapes. Drain and pat dry. Add grapes to honey mixture. Toss gently to coat. Cover and chill at least 2 hours. Yields 6 servings.
Cook noodles according to package; drain. In saucepan, combine first 5 ingredients. Simmer, stirring occasionally, 15 minutes. Pour noodles in baking dish; top with mixture, then the shredded cheese. Broil in oven until cheese is melted.
In bowl, combine spinach, sour cream, mayo, soup mix, chestnuts and green onions. Cover and chill, then serve.
Heat oven to 350°. Cook broccoli as directed; drain and spread in ungreased rectangular baking dish (13 x 9 x 2-inch). Layer ham and cheese over broccoli. Beat remaining ingredients with hand beater until smooth; slowly pour over cheese. Bake uncovered for 35 to 40 minutes. Serves 6 to 8.
Sift flour once, then measure 3 cups flour. Add salt and baking powder; sift again. Set aside. Cream shortening and oil with sugar. Add eggs to shortening mixture, one at a time. Alternately mix in flour and milk. Add flavorings and mix well. Pour in a lightly greased and floured cake pan. Bake at 325° for 80 minutes.
Brown hamburger in a large pan. Take out enough to line the bottom of the casserole. Cover remaining meat with water. Add celery salt to taste. Simmer meat mixture while preparing vegetables. Place potatoes (peeled and sliced) and onion (peeled and chopped) alternately in layers in casserole. Mix peas and tomatoes and spoon over potatoes and onion. Cover casserole with hamburger mix. Bake at 375° until vegetables are cooked.
Cook the butter, flour, sugar, egg and 1/2 cup sweet cream over low heat until sauce reaches a boiling point; stir frequently. Pour hot sauce over the chopped eggs, cheese, onion and pimento. Add salt and pepper.
Brown hamburger and drain. Combine remaining ingredients (except flour) and heat thoroughly until bubbly. Stir in flour to thicken. Serve on buns.
Combine cornmeal, flour, salt and soda in large mixing bowl. Add egg and buttermilk. Mix until smooth. Stir in hot bacon grease. Return to hot skillet. Bake in pre-heated oven at 425° 18-20 minutes.
Combine oil and sugar; beat on high for 3 minutes. Add eggs and vanilla and blend; sift flour, salt and baking soda. Add sifted mixture to egg mixture. Add nuts and apples. Grease a 10-inch tube pan well; bake at 350° for 1 hour. Cool in pan 10 minutes; invert on rack.
Cream shortening, add 1 1/2 cups sugar, beating until light and fluffy. Add eggs and flavorings; beat well. Combine flour, baking powder and salt. Add to creamed mixture; mix. Drop by heaping teaspoonfuls 3 inches apart onto greased cookie sheets. Press cookies with a fork to flatten. Sprinkle cookies with remaining sugar. Bake at 375° for 10 minutes or until lightly browned. Remove to wire racks to cool. Yield: 8 dozen.
Brown and drain meat. Add squash, tomatoes, onion and seasonings. Cook moisture out. Put in a greased casserole dish. Top with cheese or bread crumbs. Bake at 350° for 25 minutes.
Grease a pan well with butter. Mix ingredients together and pour batter in pan and cook 30 to 35 minutes at 350°.
Heat on stove the vinegar, water and sugar until sugar dissolves. Add celery seed. Let cool. Pour over cabbage and green bell pepper. Refrigerate overnight. Serve.
Cook macaroni in plenty of water with salt. Drain water off. Cook hamburger and onions in bacon drippings until nicely browned. Add chopped mushrooms. Add macaroni and cook 5 minutes longer. Add seasoning and green pepper (chopped) to the tomatoes (chopped). Simmer 10 minutes; then add to the macaroni mixture in the frying pan or baking dish. Set in oven to brown for 20 minutes at 375°. Serve hot. Serves 8.
Make a hamburger patty for each person. Put it on a large square of aluminum foil (heavy-duty or double regular). Place sliced potatoes and onion on burger. Pour on some A.1. sauce. Fold over top and sides, leaving some air space. Either bake at 350° or put on grill or open fire, 40 or 50 minutes. Open and enjoy.
Mix all ingredients together. Add chips last. Bake at 350° for 1 hour in tube pan or Bundt pan.
Preheat oven to 350°. Lightly mist a 13 x 9-inch baking pan with vegetable oil spray. Place pudding mix and milk in a large bowl and blend according to package directions. Fold in the dry cake mix and stir with a wooden spoon until the batter is combined, although still a little lumpy. Pour the batter into the prepared pan and smooth top with rubber spatula. Scatter the butterscotch chips on top of batter, then sprinkle pecans on top of chips. Bake until cake springs back when lightly pressed with finger, 35 to 40 minutes. Let cool for 30 minutes before serving.
Sprinkle 1/2 cup chocolate crumbs evenly in ungreased 13 x 9 x 2-inch pan. Set aside. Combine butter and chocolate in a heavy saucepan; cook over low heat until melted. Remove from heat; add powdered sugar and beat 2 minutes at medium speed in electric mixture. Add yolks, beating until smooth. Beat egg whites (at room temperature) until stiff peaks form. Fold into chocolate mixture. Carefully spoon mixture over crumbs and sprinkle with pecans.
Heat all ingredients in a one quart sauce pan over medium heat. Bring to a boil and reduce heat to low. Simmer about 5 minutes. Makes 1 3/4 cup.
In large kettle, brown sausage, onion and garlic; drain off fat. Add water, carrots, tomato, bouillon, Italian seasoning and pepper; bring to a boil. Reduce heat; cover and simmer 30 minutes. Add zucchini, beans and rotini. Cook 15 to 20 minutes or until rotini is tender, stirring occasionally. Makes 2 1/2 quarts. A meal in a bowl.
Mix together flour and salt. Cream together margarine and cream cheese until light and fluffy. Blend in flour mixture. Chill several hours in wax paper (important).
Combine beef, sausage and onion in a large skillet. Cook over medium heat until browned, then drain. Add cheese and stir until melted. Spread about 1 tablespoon of mixture on slices of bread. Place on a cookie sheet and put in freezer for about 10 minutes. Place in baggies to store in freezer until needed. Bake at 350° until hot.
Boil ingredients and place over hot eggs with beets on top in a glass container. Leave it sit out until cool, then refrigerate.
Heat oven to 350°. Measure flour, granulated sugar and 2 tablespoons cocoa into bowl. Blend in milk and shortening; stir in nuts. Pour into ungreased square 9 x 9 x 2-inch pan. Stir together brown sugar and 1/4 cup cocoa; sprinkle over batter. Pour "hot" water over batter. Bake for 45 minutes.
Cover and cook carrots in chicken stock, butter and pepper over medium heat for 10 minutes. Add orange marmalade and Grand Marnier. Continue to cook, uncovered, until carrots are glazed. Serves 6.
Preheat oven to 350°. Beat yolk; brush over crust. Bake 5 minutes. Beat cheese, sugar and eggs until smooth. Add pumpkin and spices. Pour in crust; bake until set 40 to 45 minutes. Cool. Serve plain or with whipped cream.
Put butter in 9 x 13-inch pan (all over pan). Mix flour, baking powder, baking soda, sugar and salt. Add milk and mix. Put peaches on top and bake in 350° oven for 35 to 40 minutes.
Combine meat, onion and potatoes and form into patties. Fry or broil until potatoes are done. Add seasoning. Yields 6 servings.
Melt butter in large pan. Add honey and peanut butter. Stir until mixed and leave on heat until mixture bubbles and boils a bit. Stir in 2 1/2 cups Rice Krispies. Remove from heat and mix thoroughly. Turn off burner.
Mix all ingredients except powdered sugar and lemonade or lemon juice. Bake at 350° until done (about 35 minutes) in an oblong cake pan. Grease and flour pan.
Mix all ingredients (except oil) thoroughly. Heat shortening or oil until hot. Add mixture to hot oil. Cook until brown on each side. Should yield 12 to 15 patties.
Add grits to boiling salted water and cook until thick, stirring occasionally (30 to 40 minutes). Mix thoroughly the other ingredients, reserving enough cheese to sprinkle on top. Mix with slightly cooled grits and place in buttered baking dish. Bake about 1 hour at 350°.
Chop these ingredients fairly fine. Add 1 cup of fruit (drained) and 1 cup sugar every 2 weeks. Add alternate fruits. Stir everyday. Good on ice cream or as a topping.
Cut steak into 2-inch cubes. Combine oil, Worcestershire sauce, catsup, salt, marjoram, Burgundy, soy sauce, garlic, sugar, vinegar and black pepper. Marinate steak in pan at least 6 hours or overnight, turning each piece often.
Preheat oven to 400°. Sift flour and baking powder. Mix with salt and ham. Cut in shortening with knife until mixture has consistency of meal. Add milk, handling dough as little as possible. Pat out with hand or roll on floured board. Cut out and bake on greased cookie sheet until brown.
Cut lengthwise slice from top of zucchini; scoop out seeds and pulp, leaving 1/4-inch shell. Coarsely chop pulp and seeds. In skillet, brown beef, onion, garlic and oregano in oil until onion is tender. Add pulp and seeds, 1/4 cup sauce, cheese, salt and pepper. Spoon into zucchini shells; arrange in shallow baking pan. Pour remaining sauce over zucchini; sprinkle with Parmesan. Cover and bake at 375° for 40 minutes until tender. Uncover and bake 5 minutes more. Add Mozzarella or Muenster cheese if desired.
Combine cheeses; divide equally between two tortillas. Place ham and green chiles over cheese. Top with another tortilla.
Mix all ingredients together and cook about 15 minutes. The longer you cook this, the less baking time required. Pour into unbaked pie shell. Watch. Bake at 350° for 45 minutes.
Add all ingredients and mix together until all blended smooth. Pour in greased cake pan. Bake at 350° for 30 minutes.
Mix first 6 ingredients and beat. Mix and sift next 4 ingredients. Add flour a little at a time, as you mix all together. Pinch off small pieces of dough and roll into little balls. Flatten and put on cookie sheet. Cook 10 to 15 minutes at 350°. Do not brown.