HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook chicken, debone and chop up. Spread chicken and chopped onions over bottom of baking dish. Mix cream of chicken soup and cream of celery soup with soup can of milk. Pour over chicken in baking dish. Mix butter, broth and stuffing together. Spread over chicken mixture. Bake at 350° for 40 minutes (no longer).
Melt butter. Mix with rest of dry ingredients. Press into a long cake pan. Melt chocolate chips and paraffin. Pour over ingredients in pan. Let cool; cut into squares.
Grease and flour two 9-inch round pans. Mix cake according to box directions using pineapple liquid instead of oil and water. Add mincemeat and 1 cup of drained pineapple; mix well and add pecans, if desired. Bake in a 350° oven for 35 to 40 minutes. Remove from oven and cool on wire rack for 10 minutes. Remove carefully from pans and cool completely. Place one layer on cake plate. Spread with 1 cup pineapple and pecans. Place second layer on top and spread with rest of the pineapple and pecans.
Mix, roll and cut biscuits as usual. Place one stick oleo in bread pan. Place in oven to melt. Remove pan from oven. Leave 1/2 oleo in pan. Use rest to spoon over biscuits. Bake at 375° until golden brown on bottoms and tops, about 30 minutes.
Mix sugar, cocoa, salt and flour, then add 2 cups milk. Cook very slow or over a double boiler until thick like gravy.
Mix all ingredients together, place in ungreased meat loaf pan or pyrex dish and bake for 1 hour at 350 degrees.
Mix together cake mix, oleo, milk and pecans. Spread 1 1/2 cups of this mixture in ungreased 9 x 13-inch pan. Bake at 350° for 6 minutes.
Combine crumbs, 1/4 cup sugar and butter. Press into the bottom of a 9-inch square pan. Bake at 375° for about 8 minutes. Cool. Prepare whipped topping mix as directed on package. Blend cream cheese and 1/4 cup sugar together. Fold in prepared whipped topping. Spoon into crumb-lined pan, spreading evenly. Chill until set. Drain pineapple, saving the syrup. Add water to syrup to make 1 cup. Dissolve jello in boiling water. Add the cup of pineapple syrup and water mixture. Chill until thickened. Arrange 9 slices of pineapple on cream cheese mixture. Spoon jello onto this. Chill until firm.
Follow directions on Jell-O package. Cool to thick, firm. Mix in fruit. Pour into 1 large dish or 2 smaller dishes. Can be made a day ahead.
Peel and slice the eggplant. Soak in salted water in refrigerator several hours or overnight. Soak bread crumbs in milk. Add eggs, sage, salt and pepper. Saut green pepper, celery, onion and jalapeno in butter until tender. Boil eggplant (large cubes) until almost tender; drain. Add bread mixture and sauteed vegetables; blend. Place in greased casserole. Top with grated cheese. Bake at 350° until brown.
Lightly spray or butter 9 x 13 or larger pan. Brown beef and onion together in skillet.	Mix sour cream, mushroom soup and shredded cheese. This is made in layers. In greased pan, spread layer of sliced raw potatoes, then layer of beef and onion, then layer of cheese, sour cream and soup mix. Repeat until you have used all ingredients except crushed cereal. Put the cereal on last. Bake 1 1/2 hours at 350°. I usually cover this for first half hour or so, then uncover.
Preheat oven to 400°. Grease 6 x 9-inch baking dish. Cream butter, sugar and eggs. Add water, cornmeal, flour, baking powder and salt. Mix well. Pour into greased pan. Bake until top is brown, 10 to 15 minutes.
Brown hamburger meat with onion. Add Ranch Style beans. Mix Ro-Tel sauce, chilies and soup. Heat corn tortillas in hot oil until crisp. Put tortilla on bottom of casserole dish. Layer hamburger mixture, then Ro-Tel mixture, then cheese. Repeat until all is gone. Bake at 350° for 30 minutes.
Mix ingredients. Use 2 teaspoons dry preparation to 1 cup boiling water per serving. Makes 1 quart of dry preparation. Store in tight container indefinitely.
Peel, cut and boil potatoes in water until soft. Drain. Add salt and pepper to taste. Add margarine and minced onion. Mash well. Add half of evaporated milk. Beat well. Add well beaten egg. Beat. Add remaining evaporated milk. Whip until creamy and fluffy. Using potato shaped individual tinfoil pans, fill each with	potatoes and top with cheese.	Sprinkle with paprika. Bake in 350° preheated oven for approximately 10 minutes or until cheese is slightly brown.	I serve these with grilled steaks or barbecue chicken.	They are a family favorite.
Wash and drain crab. Mix all ingredients together and heat until bubbly. Serve hot.
Drain fish. Shake in seasoned cornmeal and flour mix and shake in bag. Don't mix fish ahead of time; it will not fry well. Mix enough for one cooking at a time. Heat oil or grease at approximately 350°. Drop pieces of fish in oil. Pieces will rise to the top and turn golden brown when done. Cook chicken the same way. This is not very pepper hot.
Combine butter and marshmallows. Cook until melted. Add corn, peanuts and M&M's. Stir and press in greased tube pan.
Cook rice according to directions. Put butter in while hot, then add soup and Mexicorn. Cook at 350° for 30 minutes. Top with cheese for the last 5 minutes.
Mix hamburger,	bread crumbs, onion, egg, salt, pepper and tomato sauce. Form into loaf.
Mix dry ingredients with cake mix. Add eggs and water and beat 2 minutes. Add pumpkin and beat 3 more minutes. Fold in raisins and nuts. Pour into ungreased 10-inch tube pan. Bake at 350° for 1 hour. Serve warm with sauce.
*Let the cream cheese sit out of the refrigerator 1 hour. It will make a creamier cake.
Put grease in bottom of skillet. Mix corn meal and cracklins well. Mix with warm water; put salt in to taste. Bake in iron skillet; this will make 3 large pones or 1 large cake. Bake in 375° oven for 1 hour or as brown as you like. Put grease on top.
Puree raw vegetables and blend in softened cream cheese. This can be used for sandwiches or to fill celery.
Combine all ingredients in a large bowl. Stir until sugar is dissolved. Pour mixture in a gallon freezer churn. Freeze according to directions on freezer.
Brown meat with onion. Add remaining ingredients and simmer over low heat 30 minutes. Serve on hamburger buns. Makes 6 to 8 burgers.
Combine ingredients, except nuts. Shape into ball. Roll ball in crushed walnuts or pecans.
Mix the first six ingredients on slow speed until well blended and uniform. Add the buttermilk and mix well. Pour into 2 (9-inch) pie shells and bake at 350° for 40 minutes or until set and brown on top.
Take 1/2 slice of bacon and wrap around chicken liver. Put toothpick in it. Bake at 350° for about 35 minutes on broiling pan. If you want to freeze, cook until almost done. Don't freeze more than 3 weeks. Thaw, not too long, and put under broiler.
Mix together dry. Mix 1 teaspoon or to taste of mixture to 1 cup hot water. Place orange slice in cup.
Scrub potatoes and cook in boiling salted water until tender. Remove from water and cool. Peel potatoes and grate with a coarse grater. Add sour cream, cheese, onion, milk, salt and pepper. Mix thoroughly. Turn into buttered 9 x 13-inch pan. Smooth top with spatula. Combine melted butter and bread crumbs. Sprinkle over top. Bake in a 300° oven for 50 minutes or until piping hot. Cut into squares and serve. Makes 8 servings.
Add potatoes to boiling water; cook 14 minutes or until tender. Drain. Mix mayonnaise and mustard in large bowl. Add potatoes, bacon and chives; mix lightly. Refrigerate. Makes 6 servings.
Cut ends from banana. Split and peel lengthwise along with banana halfway through. Fill with chocolate chips. Wrap in foil. Put on coals or charcoal. Bake approximately 5 minutes. Open immediately and let cool. Eat right out of the foil. The only thing missing is - ice cream!
Combine all ingredients except turmeric. Boil 30 to 40 minutes. Mix turmeric with a small amount of water to make paste. Add at last 10 minutes of cooking. Put into hot, sterile jars and seal.
Fry hamburger with onion. Cook spaghetti. Mix flour, baking powder and salt together. Add milk and corn oil all at once. Mix well. Press in bottom of a 9 x 13-inch cake pan. Put fried hamburger on top. Then cook spaghetti, then pizza sauce. Mix sour cream, salad dressing and grated cheese together. Put on top. Bake.
Combine eggs, sugar, shortening and milk. Sift dry ingredients; add to mixture. Stir in the Raisin Bran or 40% Bran Flakes and add your own raisins. Store batter in refrigerator, covered, for up to 2 weeks and bake as needed. Bake at 350° for 15 to 20 minutes in muffin tins or cake papers.
Whip the cream to directions on package. Make pudding, using drained liquid from fruit cocktail and pineapple, using 1 1/2 cups of liquid. Combine all ingredients and pour in mold or bowl.
Cut eggplant in half. Boil gently until barely tender. Remove pulp, leaving shell about 1/4-inch thick. Reserve pulp. Saute vegetables and pulp in butter. Add ground beef and brown. Add tomatoes, parsley, bay leaf, seasoning and wine. Cover and simmer until juices are almost absorbed, about 5 minutes. Let cool slightly. Add bread crumbs and eggs. Stuff eggplant shells with dressing. Top with bread crumbs, Romano cheese, a dot of butter and a sprinkle of paprika. Bake at 350° for 30 minutes or until well heated. Serves 4.
Dice bacon; fry and drain on paper towel. Dice bell peppers and onions; saute in bacon drippings until vegetables are soft. Combine bacon, peppers, onions, beans and remaining ingredients and simmer slowly, uncovered, for 2 hours, stirring occasionally. Serves 8.
In bowl, mix thoroughly 1/4 cup of the soup, beef, bread crumbs, egg and onion. Shape firmly into 6 patties. In skillet over medium high heat, cook patties until browned on both sides. Spoon off fat. Stir in remaining soup and mushrooms. Return patties to skillet. Cover and simmer 20 minutes or until done, turning occasionally. Serves 6.
Mix beans, broth, garlic and 1/2 onions in a large pot. Bring to a boil. Reduce to simmer and cook until beans are soft (about 3 hours), adding more broth as necessary. In a skillet, saute remaining onions until done. Add chilies and seasonings. Mix and add to beans. Add chicken and simmer 1 hour. Serve topped with grated cheese, salsa and sour cream. Serves 8 to 10.
Cook rice according to package directions. Add butter and mandarin peel in syrup, cover to keep warm and set aside.
Preheat oven to 350°. Use a 9 x 13-inch pan. Beat eggs, melt oleo, then mix all ingredients together and bake 60 to 65 minutes.
Preheat oven to 400°. In 8 x 12-inch baking dish, combine potatoes, oil and pepper. Firmly press potato mixture evenly across bottom and up sides of dish to form a shell. Bake, uncovered, at 400° for 15 minutes.
Heat oven to 375°. Remove stems from mushrooms and reserve. Brush mushroom caps with butter and place hollow side up on baking dish. Sprinkle with salt and pepper. Finely chop the stems and add to remaining butter with onion. Cook over medium heat until onions are softened. Remove pan from heat, stir in bread crumbs, parsley and cream. Season with 1/8 teaspoon salt and 1/8 teaspoon pepper. Fill caps and top with grated cheese. Bake about 15 minutes until mushrooms are tender and cheese is melted. Serve hot.
Heat oven to 375°. In skillet, saute chicken breasts in butter with seasonings until almost done. Separate dough into 8 triangles. Place 4 triangles on large cookie sheet. Put one piece of chicken on each triangle. Put other triangles on top of chicken and seal edges. Bake about 25 minutes until golden brown.
Mix potatoes, soup, cheese, sour cream, onion, butter, salt and pepper. Put in 13 x 9-inch baking pan. Top with corn flakes and butter mixture. Bake at 350° for 1 hour.
Place roast (an inexpensive cut works great) in heavy-duty aluminum foil. Sprinkle the soup mix on top. Top that with the can of cream soup. Completely wrap in the foil. Cook in a 300° oven for 6 to 8 hours, depending on the size of the roast. The meat is unbelievably tender and it makes its own gravy!
Mix together well frozen lemonade, Eagle Brand milk and Cool Whip until fluffy. Pour mixture into graham cracker crust and refrigerate until set.
Mix flour, sugar, baking powder and then add shortening. Mix well. Beat eggs and anise flavoring and then add to dry ingredients. Add milk and mix well. Roll a little ball and then shape into a log. Dip log into milk and then roll in sesame seed. Put on a lightly greased cookie sheet and bake at 350° for 10 to 15 minutes. As soon as cookies brown lightly on bottom they are done. Makes 9 to 10 dozen.
I use butter Crisco for shortening. Mix ingredients. Pour out on floured board or hard surface. Knead lightly. Choke off biscuit size. Put in greased pan. Butter the top of biscuits. Bake in oven at 400° until golden brown.
To freshen dusty stuffed animals, put in dryer. Set on Air and add several fabric softener sheets. Run dryer on Air or Fluff for 20 minutes.
Combine and mix together in order given. Bake at 350° for 1 hour. Makes 3 loaves.
Break bread in bowl; pour milk over bread. Add eggs and mix well. Add meat, salt and catsup.
Cook in crock-pot in order listed. Cook for 1 1/2 hours on high. Drop on wax paper 1 teaspoon at a time.
Lay chicken in a 9 x 13 pan and cover with slices of Swiss cheese. Mix 1 can cream of chicken soup and 1/4 cup water. Pour over cheese. Add one box Stove Top dressing mix (chicken or herb and onion is good). Sprinkle on soup.
Cook spinach according to package directions; drain well. While spinach is cooking, combine sour cream and dry onion soup mix and set aside. Combine spinach and sour cream mixture. Turn into buttered 6-cup baking dish. Sprinkle with crumbs, then with cheese. Drizzle with melted butter. Bake at 350° for about 25 minutes or until heated through and top is lightly browned. Makes 4 to 6 servings.
Brown the ground beef and add taco seasoning. Follow packet instructions. In a Pyrex or casserole dish, layer cooked rice then cooked taco meat, then Cheddar cheese, and build with everything else on the list.
In 9 inch pie pan, combine pecans, brown sugar and margarine; spread evenly over bottom of pan. Prepare pie crusts according to package directions for two crust pie, placing bottom crust over pecan mixture in pan. Heat oven to 375°. In large bowl, combine apples, sugar, flour, cinnamon and nutmeg, mixing lightly. Spoon into crust lined pan. Top with remaining pie crust; fold edge of top crust under bottom crust. Press together to seal; flute edge. Cut slits in top crust. Bake at 375° for 40-50 minutes or until apples are tender and crust is deep golden brown. Cover edge of crust with strips of foil after 15-20 minutes of baking to prevent excessive browning. (Place foil or cookie sheet on lowest oven rack during baking to guard against spills.) Cool pie upright in pan for 5 minutes. Place serving plate over pie; invert. Carefully remove pan. Some nuts may remain in pan; replace on pie with a knife. Cool at least 1 hour before serving.
Pour ingredients into bowl. Bake 1 hour covered at 375 degrees. Enjoy!
Mix oil and garlic and let set overnight. Mix wine vinegar, Worcestershire sauce, salt, dry mustard and lemon juice; chill. Clean and tear romaine. Chill in bag with paper towel. Place salad in bowl; add dressing. Add croutons, cheese and black pepper. Mix well. Serves 6.
Bring 2 3/4 cups water to a boil in medium saucepan. Add 1 tablespoon butter or margarine (optional). Add rice blend and return to boil. Cover and simmer over medium-low heat 15 to 18 minutes until liquid is absorbed and rice is tender.
Brown meat slowly in hot fat 15 minutes. Add onions and garlic. Season with salt and pepper. Dissolve cube in boiling water. Add to meat. Cover and simmer 30 minutes. Add tomatoes and green pepper and cook 10 minutes longer. Combine cornstarch in 1/4 cup water. Add soy sauce. Stir into mixture and simmer 30 minutes on low heat. Stir occasionally to keep from sticking. Serve over rice.
Combine milk, sugar and butter in large pot, stirring it and bringing it to a boil. Cover and let boil for 6 minutes. Remove from heat and start adding other ingredients until melted. Pour quickly into well buttered large sheet pans or baking dishes.
Boil chicken and cut in cubes. Reserve 2 quarts of broth and cook spaghetti in this until tender. Saute onion, pepper and celery in oleo in skillet until tender. Mix all ingredients, except 1 cup of cheese. Pour into 9 x 13 x 3-inch oblong dish and top with remaining cheese. Bake at 350° for 30 minutes.
Cook cauliflower for 8 minutes. Drain and remove from pan. Melt butter. Stir in flour and pepper. Add milk; cook until bubbly. Add cheese, cauliflower and mushrooms.
Cook beans according to package directions; drain. Combine soup, milk (undrained), pimento and cheese in saucepan. Cook over low heat until cheese melts. Layer beans, then soup mixture 1/2 at a time in buttered baking dish. Top with cracker crumbs. Dot with butter. Bake at 300° until bubbly.
Mix pudding with milk according to package and cook. Allow mixture to cool; add coconut, 1/2 cup nuts and butterscotch morsels. Pour into pie crust; garnish with remaining nuts.
Combine eggs, sugar, vinegar, mustard and butter in saucepan. Bring to a good boil, stirring constantly. Set aside and let cool. Add mayonnaise to cooled mixture. Good for any type of pasta or potato salad.
Boil noodles. Preheat oven to 350°. In a 9 x 13-inch pan add all other ingredients. Add noodles when done. Stir all together. Bake for 8 to 10 minutes.
Layer 1: Mix flour, butter, sugar and 1/4 cup nuts; press into a greased 9 x 13-inch pan. Bake 10 to 15 minutes at 375°. Cool.
Cream butter and sugar until light. Add vanilla and eggs one at a time, beating well after each. Sift together flour, baking powder and salt. Add to creamed mixture alternately with milk; beat after each addition. Combine remaining ingredients. Stir in 1/3 of the batter; alternate light and dark batters by spoonfuls in greased and lightly floured 9 x 5 x 3-inch loaf pan. Zigzag spatula through batter. Bake at 350° for 55 to 60 minutes. Cool; remove from pan and cool.
Preheat oven to 325°. Grease and flour 2 bread pans (8 1/2 x 4 1/2-inch) or 4 (5 1/2 x 2 1/2-inch) pans.
Cream sugar and shortening and add rest of ingredients. Bake in balls at 350° for 10 to 15 minutes. Cool, then roll in powdered sugar.
Heat oven to 325°. Grease pie plate, 10 x 1 1/2-inch. Mix apples, cinnamon and nutmeg. Turn into pie plate. Beat milk, 2 tablespoons margarine, the eggs, granulated sugar and 1/2 cup baking mix 15 seconds in blender on high speed, 1 minute with wire whisk or hand beater or until smooth.
Combine all ingredients. Bake at 350° for 1 hour or until done. Use a casserole dish with tight fitting cover. Stir once with fork while baking.
In a small saucepan bring water and shortening to a boil; pour over dates in bowl. Stand for 15 minutes. Stir. Add nuts, eggs and vanilla. In a small bowl, combine flour, sugar, soda and salt. Stir into date mix. Pour into a greased and floured 9 x 5-inch loaf pan. Bake at 350° for 65 to 70 minutes. Cool in pan 10 minutes.
Mix ingredients. Pour into pan. Sprinkle 1/2 cup brown sugar and 1/2 cup pecans on top before baking. Bake at 350° for about 30 minutes. While baking, prepare icing.
In skillet, saute onion, celery and carrots in butter. Add chopped broccoli and chicken broth. Cook 30 minutes until vegetables are tender. Put into blender or processor. Blend until smooth. Add half and half. Blend. Serve warm or chilled.
Mix all together and roll in small balls. Bake at 350° for 10 to 12 minutes.
Beat together condensed milk, vinegar, egg, mustard and onion until thick. Pour over broccoli and bacon. Chill.
In a large saucepan, brown beef. Drain. Add the next 10 ingredients. Bring to a boil. Reduce heat. Cover and simmer for 15 minutes or until potatoes and carrots are tender. Add beans. Cover and simmer 15 minutes longer or until the beans are tender. Yield: 8 servings.
Mix all the ingredients together in a large bowl. Then spread over the tortilla shells. Then roll each shell, then refrigerate for 2 to 3 hours. Then slice each roll into moderate sizes. Then serve on a platter.
Blend cornstarch and sugar. Combine with water and cook until thick. Add Jell-O while hot and stir until dissolved. Allow to cool before pouring over strawberries in crust. Chill 2 or 3 hours. Serve with whipped cream.
Blend yogurt, Cool Whip and condensed milk. Add frozen strawberries. Pour into pie crust. Place in freezer for 30 minutes or until frozen. Cut and serve.
Cook spaghetti; drain and cool. Finely chop onion, celery and bell pepper. Add to cold spaghetti and salad dressing. Mix well. Chill overnight.
Coarsely chop up artichoke hearts in food processor. Blend in rest of ingredients. Spread in baking dish. Sprinkle with paprika and bake 30 minutes at 350°.
Beat egg white stiff.	Mix in sugar and vanilla. Beat until stiff. Stir in pecans and coat good. Grease cookie sheet and spoon onto sheet about 1 inch apart. Bake at 250° for 20 to 30 minutes until light golden brown. Let set for 30 minutes and store.
Cook carrots and reserve 1/2 cup liquid. Put carrots lengthwise in narrow strips in baking dish. Set aside. Combine cooking liquid, mayo, onion, horseradish, salt and pepper. Pour sauce over carrots. Sprinkle with parsley and paprika. Dot with butter and bake 20 minutes at 375°.
Place all the ingredients in a crock-pot early in the day. Place the crock-pot on low temperature for 6 to 8 hours. you will have a great supper with a delicious gravy.
Cream butter and sugar; add water and vanilla. Mix well; blend in flour and nuts. Chill 3 hours. Shape in balls or fingers. Bake on ungreased cookie sheet at 325° for 20 minutes. Remove from pan; cool slightly. Roll in 10x sugar.
Mix all together in bowl. Chill for 1/2 hour. Make balls walnut size. Place on ungreased cookie sheet and bake at 350° for 12 minutes. Good cold too.
Mix eggs, sugar, soft butter and vanilla. Pour into pie shell, then sprinkle pecans on top. Bake at 350° for 45 to 50 minutes. (This is less sweet than traditional pecan pie.)
Combine flour, salt and pepper. Cover steak with mixture. Using large skillet, brown steak on both sides in shortening. Add lemon juice, water and remaining ingredients. Cover, cook over low heat, about 45 minutes or until steak is tender. Stir often. Makes 4 to 6 servings.
Combine confectioners sugar and cream. Divide between 2 greased 9 in. square baking pans; set aside. Roll each loaf into 12 in. by 8 in. rectangle. Brush with margarine. Combine brown sugar & cinnamon. Sprinkle over margarine. Roll up -- cut each loaf into 12 slices. Place in pan. Cover & refrigerate overnight. Next day, remove from refrigerator; cover and let rise until double (about 2 hours). Cover loosely with foil. Bake at 375 degrees for 10 minutes. Uncover & bake 8-10 minutes longer.
Combine soup and milk; cook over medium heat until hot and bubbling, stirring often. You may microwave, uncovered, on High 5 minutes or until hot and bubbling, stirring halfway through heating.
Cook broccoli according to package directions until barely done. Arrange in bottom of 1-quart casserole. Saute onions in butter; stir in salt and flour. Gradually add milk, stirring constantly. Add cheese and cook over low heat until thickened. Stir in lemon juice. Add crab meat and pour over broccoli. Bake at 350° about 30 minutes until bubbly and browned.
Mix flour, baking powder and sugar. Add milk; mix well. Melt butter in a 10-inch baking pan. Spoon dough over melted butter. Spoon fruit over dough. Bake at 350° for 30 minutes or crust is done. Serve hot or cold.
Blend vanilla, sugar, sour cream and softened cream cheese until smooth. Pour over grapes. Keep chilled. (Can substitute low fat cream cheese and sour cream.)
Wash cucumbers and pack whole in jars. Place 1 tablespoon mixed pickling spices on top of packed cucumbers and put 3 grape leaves either in the bottom or the top of each jar. Add 1 tablespoon salt. Heat to the boiling point 1/2 cup vinegar and 1/2 cup water (per jar). Pour over cucumbers and seal. If the jars do not seal, you may process them in cold pack canner for 5 minutes. Let stay in jars at least 2 weeks before using them.