HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine soup, milk and pepper. In buttered 1 1/2-quart casserole, arrange alternate layers of potatoes, onion, soup mixture and cheese. Dot top with butter; sprinkle with paprika. Cover; bake at 375° for 1 hour. Uncover; bake 15 minutes more or until potatoes are done. Makes about 4 cups.
Place ingredients into blender. Mix until well blended and foamy. Add ice cubes, two at a time, while blending until desired consistency. (Sugar can be reduced.)
Combine beans, biscuit mix and water in a medium bowl; mix well. Spoon bean mixture into a lightly greased 9-inch pie plate to form a pie shell. Set pie shell aside.
Mix all ingredients in a large bowl until well blended. Roll level tablespoonfuls of mixture into balls (makes about 60). Arrange them on cookie sheet (with sides is best), close but not touching. At this point, they can either be frozen and put in a gallon Ziploc bag or cooked in 350° oven for 15 to 20 minutes until firm.
Blend soup, mustard and Worcestershire sauce. Combine beef with 3/4 cup of this mixture. Add egg, bread crumbs, onion and salt. Shape into 6 patties. Brown in skillet. Drain off fat. Stir in soup mixture, water and parsley. Cover and cook over low heat about 20 minutes, stirring gently occasionally.
Cut rounds of bread with cutter and set aside. Place scraps of bread in bottom of 9x12 greased pan. Layer cheese, then broccoli, then ham over bread. Arrange bread rounds on top of mixture. Combine the remaining ingredients and pour over mixture. Cover and refrigerate overnight. Grate (extra) cheese for topping. Bake uncovered at 325° for 55 minutes.
Brown meat and drain any grease. Add taco seasoning and mix. Then add sauces. Mix well. Place 1/2 meat mixture into casserole. Sprinkle with 1/2 crushed Doritos and repeat process. Bake at 350° for 30 minutes. Remove from oven and spread with shredded cheese.
Bring to boil sugar, margarine, milk and cocoa. Boil for 1 minute (no longer) and remove from heat. Add peanut butter and quick oats. Drop by teaspoonful onto waxed paper and let cool.
Cook celery and onion in butter. Add tomatoes, broth, seasonings and cornstarch combined with water. Simmer 15 minutes. Stir in cooked bacon. Top with cheese. Serves 6.
To bacon drippings, add flour, sugar and salt. Cook until bubbly. Stir in vinegar and water. Cook, stirring constantly, until thick.
Soak squash, onions and bell pepper in salt water (3 quarts water and 2/3 cup canning salt) for 1 hour. Pour off. Make up remaining ingredients. Bring to boil. Drop vegetables into brine. Bring to boil again, then put in jars and seal.
Place crackers on cookie sheet. Mix the oil and thyme with the dressing mix in cup and pour over crackers, covering well. Shake with garlic salt and lemon pepper. Bake at 200° for 15 to 20 minutes. Store in Ziploc bags or tins.
Mix cake mix, eggs, water and shortening into a bowl until well blended. Drop batter by 1/2 teaspoon into a bowl of confectioners sugar. Coat well and roll into balls. Put onto greased cookie sheet. Bake at 375° for 10 to 12 minutes.
Blanch onions until limp; drain well. Combine all other ingredients; pour over hot onions. Marinate for 4 hours. Chill or serve at room temperature. Will keep up to 1 month, refrigerated. Yields 8 to 10 servings.
Cook potatoes in large pot of boiling salted water over medium heat until just tender. Meanwhile make balsamic dressing. Whisk sour cream, vinegar, olive oil, salt and pepper in a large bowl until blended. Stir in all but 2 tbsp. sliced scallions. Drain potatoes well in colander. Transfer to bowl, add dressing and gently toss to coat. Let potatoes cool to room temperature. Add celery and radishes to potatoes and toss gently to combine. Line serving bowl with romaine leaves and spoon potato salad onto lettuce. Sprinkle salad with reserved scallions.
Mix beef, bread crumbs, onion, egg, salt, pepper and 1/2 can tomato sauce. Form into loaf and place in 1 1/2-quart to 2-quart microwave dish. Combine remainder of tomato sauce and other ingredients into a smooth sauce. Pour over loaf. Cook 20 minutes on High, uncovered, in the microwave. Serves 6 to 8.
Place all ingredients in mixing bowl and stir until thoroughly combined. Drop from teaspoon onto ungreased baking sheets. Bake at 325° for 15 minutes. (Cookies will not seem done at this point.) Leave cookies on baking sheets for a few minutes until they become firm. Makes 30 cookies.
Place corned beef in a large Dutch oven and put in enough water to just cover meat. Sprinkle with garlic powder and add bay leaf. Cook for 3 hours or until tender. Add cabbage and potatoes. Cook until tender, about 30 minutes.
Combine shrimp, olives, tomatoes and cucumbers with dressing. Stuff into pitas with lettuce.
Mix cheese and sausage well by hand. Add Bisquick; shape into walnut size balls. Place in shallow pan or on cookie sheet. Bake in a 350° oven for 10 minutes or until brown. Makes 4 dozen or more. Can be served for breakfast, brunch or parties.
Mix egg yolks and lemon juice together. Add cream cheese and condensed milk. Mix on high speed. Place layer of crackers on a plate or Pyrex dish. Place a layer of filling and layer of crackers until all filling is used. Do not cook.
Brown veal cubes in olive oil and garlic. Add white wine and simmer for about 5 minutes. Add vegetables and tomato sauce. Let simmer until vegetables are firm, but tender. Prepare pasta. Pour over pasta and serve with grated cheese.
Mix all ingredients together. Bake in a greased Pyrex dish (11 x 13-inch) at 400° for 35 to 40 minutes.
Beat eggs and sugar. Pour scalded milk over eggs and sugar. Add vanilla and mix well. Pour into custard cups or casserole dish. Sprinkle liberally with nutmeg. Set in pan of hot water and bake 45 minutes to 1 hour at 350°.
Preheat oven to 350°. In a 9 x 13-inch pan, melt margarine in oven. Sprinkle crumbs evenly over margarine; pour milk evenly over crumbs. Top with chips; press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool; cut into bars.
Mix together peanut butter and butter. Add remaining ingredients and form into little balls. Roll in graham cracker crumbs.
Combine flour, salt, and pepper. Dredge steak in flour mixture. Heat oil in skillet and brown meat. Place in slow cooker. Add remaining ingredients and cover. Cook on low 7 1/2-8 1/2 hours.
Preheat oven to 350°. Grease and flour a 13 x 9-inch pan. Into a large bowl, mix all ingredients except raisins with mixer at low speed. Beat until well mixed, constantly scraping the bowl. Beat at high speed 3 minutes.
Dressing for above ingredients: mix 1 c. mayonnaise & 1 c. sugar. For larger batch use more dressing. Mix together and serve.
In a large 8-quart pan, put milk, rice and butter. Cook 50 to 55 minutes on medium heat, so that it boils slowly. Keep on stirring with a wire whisk. Beat 6 eggs, sugar and vanilla with whisk. Add to rice last 5 minutes and let them cook together. Put in a bowl or 9 x 12 x 3-inch pan. Sprinkle with nutmeg and cinnamon. Always keep it with a slow boil.
Mix all ingredients except ginger ale. Chill. When ready to serve, add ginger ale.
Mix ingredients until soft dough is formed. Roll and cut out small biscuits. Place pecan half on each. Bake at 325° for 10 minutes.
Mix all but Tater Tots in casserole dish. Top with Tater Tots. Bake 1 hour to 1 hour and 15 minutes at 350°.
In 1 1/2-quart casserole dish, put Brussels sprouts and water; cover tightly and microwave on High for 8 to 11 minutes or until tender. Drain in colander and rinse under cold tap water. In saucepan, melt margarine over low heat; stir in mustard, beef broth, lemon juice and pepper. Blend until smooth (about 1 minute). Coat Brussels sprouts with sauce.
Mix and cook 20 minutes. Pour into sterilized jars and seal. If made in smaller quantities it can be kept in refrigerator.
Beat egg whites and set aside. Beat yolks and buttermilk together. Add dry ingredients with melted butter. Fold in egg whites. Bake on hot griddle. Good with a few blueberries added onto batter before turning over.
Mix milk, sugar and vanilla in boiler and boil for 3 minutes. Add crushed saltine crackers and peanut butter. Stir rapidly and be sure that crackers and peanut butter are premeasured. Candy gets hard very fast. Pour in buttered dish.
Place ribs, meaty side down, in shallow roasting pan. Roast in 450° oven for 30 minutes. Remove from oven; drain off excess fat. Turn ribs, meaty side up. Reduce oven temperature to 350°; continue roasting 30 minutes more. Combine marmalade, soy sauce, lemon juice and ginger; spoon half of the sauce over the ribs. Roast 30 minutes more or until tender, spooning remaining sauce over occasionally. Garnish ribs with orange slices, if desired. Makes 4 servings.
Combine all ingredients in large saucepan; bring to boil. Remove from stove and let cool for about 20 minutes. Return to stove and bring to full rolling boil. Boil for 2 minutes. Pour in jars and seal.
Cream margarine, cream cheese and powdered sugar; set aside. Mix milk and pudding together until almost set. Fold in Cool Whip. Mix in cream cheese mixture. `Blend Oreos in food processor until powdery. Place 1/2 in 8-inch flower pot. Add pudding mixture, then remaining Oreos. Place artificial flowers in top.
In a punch bowl, mix together orange and pineapple juice. Add ginger ale. Sherbet may be added whole or you can divide into chunks. Use as much as you desire. Tastes better if allowed to set for a few minutes. This allows sherbet to melt a little bit and blend in with the juices.
Place chicken into a baking dish that has been sprayed with Weight Watchers spray. Slice veggies and mushrooms; lay on top and all around the chicken. Sprinkle with garlic salt and bake at 350° for 25 to 30 minutes.
Cream pudding and cream cheese together. Add milk and mix until pudding becomes thick. Stir in whipped cream. Add bananas and vanilla wafers. Makes a large pudding.
Soften cheese and butter at room temperature. Cream with mayonnaise. Add other ingredients and mix thoroughly. Spread on split muffins. Cut each half into four wedges. Spread on cookie sheets and cover with waxed paper. Freeze if not going to use right away, otherwise broil until they bubble.
In pan mix water, sugar, cornstarch, lemon juice, food coloring and little salt. Cook gently until thick. Cool.	Pour cooled mixture over strawberries that have been placed in pie shell. Top with Dream Whip or Cool Whip. Chill.
Remove mesh from turkey and open the turkey as flat as possible. Combine herbs with oil. Spread 1/2 the mixture over the inside of the turkey. Reroll. Spread the other half over the outside. Wrap firmly in Saran Wrap, then put mesh back on. Pierce in 2 or 3 places with a fork. Place roast on a microwave-safe cooking rack over a baking dish. Microwave on High for 10 minutes. Turn roast over, then microwave at 50% for 30 minutes, turning roast at 10 minute intervals until roast registers 170° in several places. Remove from oven and let stand, covered, for 15 minutes.
In a blender or food processor, puree the pepper with the tomato vegetable juice; add the tequila, the lime juice and salt to taste and blend the mixture well. Transfer the mixture to a pitcher and chill it for 30 minutes. Pour the mixture into chilled tall glasses filled with ice cubes and decorate with lime wedges. Makes 4 drinks.
Heat milk 6 minutes on High. Mix sugar, cornstarch, salt and egg yolks, beaten. Add to milk. Cook on High 4 to 5 minutes until thickens (consistency of pudding). Add coconut, butter and vanilla. Pour into cooked pie shell. Top with meringue made from the 3 egg whites. Brown in oven.
Add ground round to water in a 4-quart pot. Stir until separates to a fine texture. Boil slowly for 1/2 hour. Add all other ingredients; stir to blend. Bring to a boil, reduce heat and simmer, uncovered, for about 3 hours. The last hour, cover pot. When desired consistency is reached, chili should be refrigerated overnight so that fat can be lifted from top before reheating.
Place chicken breasts with skin side down on a work surface; pound lightly with a meat mallet to an even thickness for stuffing. Combine bread crumbs, onion, salt, pepper, poultry seasoning, 2 tablespoons butter, water and parsley. Place about 1/3 cup stuffing on each breast; fold in half. Secure with toothpicks. Combine flour and paprika; coat chicken. Place, skewered side down, in a greased 11 x 7 x 2-inch baking dish. Drizzle with remaining butter. Bake, uncovered, at 325° for 1 1/2 hours or until tender.
Mix together sugar and applesauce; add eggs, water, flour, soda and cinnamon and salt. Beat in pumpkin. Bake 45 minutes at 350°.
Mix together oatmeal, sugar, salt and flour. Add melted butter, egg and vanilla. Spoon onto cookie sheet (lined with foil) about 2 inches apart. Cook 6 or 7 minutes at 375°. Let cookies completely cool before removing from foil. Yield: approximately 225 cookies.
Shell fresh butter beans, wash and cook gently in simmering water, salted to taste, until beans are tender. During the last few minutes of cooking, when water has nearly all cooked away, add ham strips or the drippings from cooked bacon. Serve with crisp bacon strips as a garnish.
Saute sausage until done and crumbly. Drain off fat. Add cheese and melt. Add oregano, catsup, A.1. sauce and salt. Mix well. Spread on bread generously. Put pizza sauce on top of each. Sprinkle with Parmesan cheese. Place on cookie sheet and freeze, then put in plastic bags and store in freezer. Will keep well. Bake at 450° for 10 minutes, until bubbly. Good!
Mix ingredients well; pour into quart jar. Put lid on and refrigerate until ready to use. Good on spareribs, chicken or sausage. Also in meat loaf or hamburger patties. Do not cook, just blend and refrigerate. Will keep for several weeks.
Pour oil in large soup kettle and heat. Add turkey to hot oil and stir. Add celery and onion; stir mixture until no pink appears on turkey. Add broth and cook covered until celery and onions are tender. Drain this mixture into a large bowl. Bring liquid to boil again. You may add the liquid from 2 cans red kidney beans. Add macaroni to boiling liquid and cook until tender (you may have to add additional liquid). When macaroni is tender, add turkey/onion/celery mixture, kidney beans, spaghetti sauce, chili powder, garlic salt and water to this. Heat and serve. Can freeze in containers.
Cream butter and sugar together; add eggs one at a time. Beat well after each. Add lemon extract. Mix well. Add flour a little at a time. Use a jelly roll pan; grease and flour. Spread dough in pan; mark off squares. Add 1 tablespoon filling in the middle of each square. Bake at 325° for 45 to 50 minutes.
Place bacon in large heavy kettle. Brown carefully. Add 1 cup water to hot kettle. Put in collards (that have been washed and torn from large stems). Turn burner to lowest heat (not simmer). Cook 1 hour. Add about 1 1/2 cups water before putting lid on to cook.
Cream the butter and sugar well until fluffy. Add eggs, one at a time, beating well after each. Mix flour, salt and baking powder, sifting twice. Add alternately with milk until mixed well. Add vanilla. Pour into Bundt pan or tube pan greased with Baker's Joy and bake at 325° for 1 hour.
Place stewed chicken, cut into pieces, in bottom of baking dish. Heat cream of chicken soup (or cream of celery soup) with chicken broth. Pour over chicken.
Cut onion and pepper into squares. Cut cauliflower and broccoli into bite size pieces. Mix all together in a bowl. Cover and refrigerate until ready to serve. Add dressing at serving time.
Add milk and vanilla to dry ingredients and stir well. Refrigerate one hour. Shape into strawberries and roll in red sugar. Dip stem end into green sugar. (Colored sugars may be made by putting a few drops of food coloring in jar with sugar. Shake well. Put on waxed paper to dry.)
Saute chopped beef with salt and pepper; drain and set aside. Saute onions in about 4 tablespoons vegetable oil in a large frying pan until tender. Add kidney beans, catsup, molasses, garlic powder and meat which has been crumbled. Simmer on low heat for 20 minutes. A little water may be added. A good hearty main dish served over cooked wide noodles and one or two other vegetables.
Blend butter, sugar and Crisco together. Add small amounts of milk and flour, alternating between the two, until well blended with butter mixture. Add eggs, one at a time. Add flavorings and remaining ingredients. Bake in a greased and floured tube pan at 300° for 1 1/2 hours.
In saucepan, bring milk, rice and raisins to boiling; reduce heat. Cover and simmer over low heat about 20 minutes or until rice is tender. Remove from heat; stir in margarine/butter until melted. Combine nonfat dry milk powder, sugar and salt. Stir in water and vanilla, mixing until powdered milk dissolves. Stir in beaten eggs.
Mix cream cheese and cottage cheese, then mix in seasoning packet. Spread mixture on flat serving trays. Spread taco sauce over mixture. Next, layer onion, cheese and lettuce, then place tomatoes on top.
Mix all ingredients together. Serve with your favorite crackers! Serves 10 to 15.
Cream the cheese. Add sugar, flavoring and food coloring. Dough should be very stiff. If not stiff, add more sugar. Roll about 1/2 teaspoon of mixture in palm. Drop it in granulated sugar. Press it in mold and pop out. Makes about 80.
Follow directions for mixing cake on box. Add spices while beating cake. Bake as directed on box.
Place carrots in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 10 to 15 minutes or until tender. Drain and keep warm. In the same pan, melt butter; stir in the sugar, horseradish and parsley. Add the carrots, salt and pepper, stir gently to coat. Makes 5 servings.
Prepare jello as directed on box. While hot, add cream cheese and marshmallows. Mix in until dissolved. Chill until syrupy. Add remaining ingredients. Chill until firm.
Cream together butter and cream cheese until smooth. Combine flour and salt. Add half of flour to cheese mixture; mix well, then add remaining flour and mix thoroughly. Shape dough into a ball. Wrap in wax paper and chill until pastry is easily handled. Roll out on lightly floured board. Bake at 450° about 10 to 12 minutes or until lightly browned. Cool before filling.
Arrange chicken pieces, skin side up, in one layer in open roasting pan. In medium bowl, mix apricot preserves, Russian dressing and onion soup mix; pour over chicken pieces. Bake at 350° for approximately 1 1/4 hours or until chicken is fork tender, basting with sauce in pan occasionally during baking. While chicken is baking, prepare rice as label directs. Stir parsley into cooked rice. Serve chicken with sauce and rice. Makes 8 servings.
Heat oven to 350°. Lightly grease 9-inch pie plate. Beat eggs in a large bowl. Stir in sugar, butter and vanilla. Stir together flour, cocoa and salt. Stir into butter mixture. Stir in chocolate chips and walnuts. Pour into pie plate. Bake for 30 minutes. Cool.
Place sliced onions in bottom of crock-pot. Add chicken pieces, minced garlic, tomato sauce, salt, pepper, herbs and white wine. Cover and cook on low for 6 to 8 hours or high 2 1/4 to 4 hours. Serve chicken pieces with sauce over hot buttered spaghetti or noodles.
Cut loaf of bread in half horizontally and hollow out soft bread from both halves, leaving shell 3/4-inch thick. In small bowl, combine artichoke liquid with mayonnaise and spread over both halves of bread. In bottom half, layer ingredients until mounded high. Be sure to begin and end with tomatoes and put some in the middle. Place top half of bread over mound of ingredients. Wrap entire loaf well with plastic wrap. This can be assembled up to 8 hours before serving, but should be assembled at least 2 hours before serving. (Keep refrigerated.)
Heat soup with cream cheese. Soften gelatin in cold water and add soup mixture. Add rest of ingredients and mix well. Pour into gelatin mold and chill until firm.
Make jello; let thicken. Add to thawed whipped topping. Mix until well blended. Put in pie crust. Refrigerate overnight. Can substitute cherry jello. Garnish with strawberries or cherries.
Set oven at 450° to preheat. Beat eggs. Add remaining ingredients until blended. Pour into 9-inch pie shell. Bake at 450° for 10 minutes, then reduce heat to 350° for 45 minutes.
Preheat oven to 350°. Cream sugar, margarine, shortening, egg yolks and soda (dissolved in buttermilk). Add flour, vanilla, nuts and coconut. Mix thoroughly. Fold in egg whites with wire beater gently. Bake approximately 30 minutes at 350°. Cool before adding icing.
Combine all of the ingredients in a small bowl. Stir well. Place sauce in a covered container and refrigerate for several hours, or overnight. so that the flavors blend. Stir the sauce a couple of times as it chills.
Cover meat and onions with water. Cook, uncovered, on medium-high until the water evaporates and down to the fat. Drain. Add spices and potatoes; crush 4 saltines and add to it (this absorbs the fat). Cool; pour into unbaked pie shell. Cover with pastry; prick to allow steam to escape. Bake at 450° for 10 minutes, then reduce oven to 350° and bake until crust is light brown.
Boil until really soft. Mash, then add flour, oleo, eggs, vanilla, sugar and milk. Make sure they are soupy. If not, add more milk. Bake in 400° oven 1/2 hour. Add marshmallows on top. Put in oven to brown for a few minutes.
Heat milk and pour in corn meal slowly. Add sugar, eggs, butter and nutmeg. Bake 1 hour.
Mix and toss stuffing, margarine and water lightly and put half into a buttered 12 x 5-inch casserole. Mix chicken, onion, celery, green onion tops, mayonnaise and salt thoroughly and put in casserole over the first layer. Top with other half of bread mixture.
Mix together and pour into a greased 9 x 9 x 2-inch pan. Bake in a 350° oven for 35 to 40 minutes.
Melt the oleo in a 9 x 9-inch pan. Pour on top of melted oleo the remaining ingredients in order listed. Bake at 300° for 20 minutes.
In a large bowl, pour boiling water over oats; let stand 10 minutes. Stir in sugars and margarine, add eggs and beat well. Sift dry ingredients together and beat into mixture. Stir in 1/2 of chocolate chips. Pour the batter in a greased and floured pan (9 x 13-inch). Sprinkle rest of chocolate chips and walnuts on top. Bake at 350° for 40 minutes. Easy and excellent.
Cook chicken with additional celery and onion in the water. Add all ingredients and mix well. Can be frozen. Makes 5 to 6 cups. If served on crisp lettuce, sprinkle with toasted almonds.
Mix ingredients for 2 to 3 minutes. Pour into precooked pie crust. Bake at 425° for 10 minutes, then turn oven down to 375° and bake for 30 to 40 minutes. Middle must be set to be done.
Mix the ingredients together. Pour into individual dishes. Serve with a teaspoon of lite Cool Whip on top.
Caramelize sugar to medium brown. Dissolve with boiling water. Add milk and bring to a boil. Combine brown sugar, flour and egg yolks. Add some of the boiling milk and blend well. Return to saucepan and cook until thick. Pour into pie shell. Top with meringue and brown at 400° to a light brown.
Combine mayonnaise, lemon juice and tarragon in large bowl. Whisk to blend. Mix in cabbage, carrots and onion. Season to taste with salt and pepper. Mix in shrimp. Cover and refrigerate for 30 minutes or up to 4 hours. Serves 4.
Melt butter and cocoa. Add sugar, flour, eggs and vanilla. Mix well. Stir in nuts and chips. Bake at 350° for 1/2 hour in a 9 x 13-inch pan.
Mix first 4 ingredients together; blend well. Press into pie dish. Bake at 350° until browned.
Mix meal, salt and soda. Add milk, corn, margarine and eggs. Meanwhile, brown beef with onion and jalapenos; pour off fat. Grease large skillet. Pour half of batter into skillet. Top with meat mixture, then cheese. Pour remaining batter over cheese. Bake at 375° for 45 minutes. Serves 6.
Prepare au jus sauce and gravy mix, adding a little extra water. Heat until boiling. Pour gravy mixture in crock-pot and add roast. Cook on high until roast is tender. Makes a delicious roast with its own gravy.