HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook vegetables according to package directions. Drain off half the water, then layer vegetables, cheese, vegetables, cheese, vegetables and top with cheese in 2-quart casserole dish. Put in microwave on Medium until cheese is melted. Makes 8 to 10 servings.
Cut shortening into flour, salt and baking powder. Beat eggs; add buttermilk to make 1 1/2 cups liquid. Add to dry ingredients and stir. Knead 20 times. Roll on floured surface and cut with round cutter. Put on greased cookie sheet. Bake 12 to 15 minutes in 450° oven.
Bring sauce to boil, until sugar is dissolved. Cool. Pour over herring and thin sliced onions.
Spread bread in bottom of a greased 9 x 13-inch pan. Layer sausage, mushrooms, green peppers and Cheddar cheese. In a separate bowl, mix eggs, milk, salt and pepper. Pour over other mixture. Bake at 350° for 45 minutes. This can be made the night before and stored in refrigerator.
Spread cream cheese in 9-inch square pan. Spread clams over cream cheese. Mix ketchup and horseradish to taste; spread it over the top of the clams. Serve with crackers.
Dissolve both packages of Jell-O in 1 cup boiling water. Add oranges and pineapple. Pour into 2-quart shallow dish and cover with marshmallows while warm. Let congeal, then frost with sour cream. Cut into squares and serve on lettuce.
Brown ground beef in skillet; drain well. Stir beefy onion soup mix and gravy into cooked ground beef. Stir in peas. Spray a 2-quart baking dish with non-stick cooking spray. Spoon mixture into baking dish and top with mashed potatoes. Dot potatoes with small pieces of butter. Bake at 400° for 30 minutes, until heated through and potatoes start to brown slightly.
Combine eggs, sugar, heavy cream, softened butter and lemon juice in a mixing bowl. Butter 6 (5 ounce) baking cups and break small pieces of candied ginger into bottom of each cup. Pour egg mixture on top. Divide orange sections and place on top each cup. Place cups into a pan filled with enough cool water to come up an inch from the top of the cups. Bake 35-40 minutes at 350°. Remove and cool. Refrigerate until served.
Bias slice carrots about 1/2 inch thick. Cook until tender (10 to 20 minutes). Drain and combine sugar, cornstarch, ginger and 1/4 teaspoon salt. Add orange juice and cook, stirring constantly, until thickened and bubbly. Boil 1 minute. Remove from heat and stir in butter. Pour over hot carrots and toss to coat evenly. Garnish with fresh parsley. Serves 6.
Preheat oven to 325°. Heat oil. Brown meat and onions. Add mushroom sauce, salt and pepper. Heat thoroughly. Arrange in a casserole dish a layer of noodles, sauce and cheese. Repeat layers. Bake for 1 hour. Serves 8 to 10.
Spray skillet with Pam or other spray. Put all ingredients in pan. Simmer on medium heat until onions are done.
Melt butter. Add milk, peanuts and frosting mix. Drop on wax paper and let set until firm.
Thaw frozen fish (enough to allow cutting). Cut fish into 1-inch cubes. Melt butter in a large saucepan. Add onion, carrot and celery. Cook until onion is transparent. Blend in flour, salt and paprika. Cook 1 minute, stirring constantly. Gradually add chicken broth and milk. Cook, stirring constantly until thickened. Add fish. Simmer until fish flakes easily (5 minutes for fresh, 10 minutes for frozen). Add cheese; stir until melted. Serve hot. Makes 2 1/2 quarts.
Cut chuck in strips 1/2-inch thick. Dredge with flour mixed with salt and brown in margarine in heavy skillet. Add 2 cups water and remaining ingredients except last 3. Bring to boil, cover and simmer 1/12 hours or until meat is tender. Stir in mushrooms and sour cream and heat gently. Serve with hot cooked noodles. Makes 6 servings.
Peel and cook sweet potato. Preheat oven to 425°. Saute pecans in butter until butter is golden brown. Watch closely, will burn. Add sweet potato and cool. Combine eggs, corn syrup, sugar, vanilla, lemon juice and salt; mix thoroughly. Add sweet potato-pecan mix. Pour into shell. Bake 10 minutes. Reduce heat to 325°. Bake 40 minutes or until set.
In a large microwave-safe bowl, microwave on High the butter and peanut butter (2 minutes). Stir until blended. Add remaining ingredients; stir until the lumps of sugar disappear. Microwave again on High ( 1 1/2 minutes); stir. Pour into buttered 9-inch square baking pan and plastic container. Store refrigerated. Cut into squares.
Mix and add 3 beaten egg yolks and milk. Add this to dry ingredients. Add 3/4 cup milk and cook over medium heat until thick. Add vanilla and margarine. Pour into baked pie shells. Top with meringue.
Put buttered bread cubes into a greased 9 x 13-inch baking dish. Mix eggs, soup, milk and seasonings; pour over bread. Add a layer of sausage. Top with cheese. Refrigerate overnight. Bake at 350° until egg mixture is set, approximately 45 minutes.
Moisten bread crumbs with water. Put everything else, except oil, in bowl and mix loosely. Shape into golf balls and fry a few at a time in the oil, until they are pretty brown. Save drippings for Italian sauce.
Put roast in heavy skillet; brown on low to medium heat until well browned on both sides. Sprinkle with salt and pepper. Put in oven uncovered at 250° to 300°; cook about 2 to 3 hours or until done, keeping about 2 to 3 cups of water in it. Slice in thin slices; place in casserole dish. Mix barbecue sauce and some juice where meat was cooked. Bring to a boil and pour over meat and heat. It can sit overnight and be heated the next day.
Mix with hands; roll out on floured board. Cut with cutter. Bake about 15 minutes at 400° in oven.
Combine sugar, water, salt and cornstarch. Cook until clear. Remove from heat. Add Jell-O. Cool thoroughly. Spread strawberries into pie shells; pour cooled mixture over berries and chill. Top with whipped cream.
Mix first 5 ingredients together. Place in pie plate. Sprinkle cinnamon on top. Bake at 350° until done.
Saute onion in butter. Add rice and stir. Add broth and salt. Bring to a boil. Remove from heat. Cover and let set for 15 minutes. Cook broccoli according to directions on package. Drain and add the Cheez Whiz, stirring to melt the cheese. Add chicken soup and rice to broccoli mixture. Mix well. Pour into a 9 x 13-inch baking dish. Top with buttered bread crumbs. Bake for 30 minutes at 350°.
Melt all ingredients except biscuits in a saucepan over medium-high heat. Once melted, cook, stirring constantly, for 5 minutes. Pour mixture in a cake pan; place biscuits on top. Bake at 350° for 20 to 25 minutes.
Layer first 7 ingredients in pan. Mix together salad dressing and sugar. Spread mixture on top of layered ingredients. Top with Cheddar cheese. Let stand for 12 hours before serving.
Melt chocolate in top of double boiler. Remove from heat. Stir in crisp rice and coconut. Drop from teaspoon on wax paper. Place in refrigerator until set. Yields 2 dozen.
Cream the shortening and sugar. Add applesauce. Beat in eggs. Sift all dry ingredients. Coat nuts and fruit with 1 cup dry ingredients. Add to wet mixture. Mix easily. Stir in rest of dry ingredients. Bake in greased and floured tube pan at 350°.
Cut chicken breasts in 2 x 1/2-inch diagonal strips. Melt butter in a large skillet; add chicken and brown on all sides. Remove chicken from skillet, reserving drippings. Add onion, green pepper and mushrooms; saute until crisp-tender. Return chicken to skillet. In a small bowl, combine soup mix, water and Worcestershire sauce; mix well and pour over chicken. Cover. Reduce heat; simmer for 10 minutes. Remove chicken to a warm platter. Combine cornstarch and water; add to sauce. Boil 1 minute or until thick. Pour sauce over chicken. Yields 4 servings.
Cook first 6 ingredients for 5 minutes; let cool. Add soda and flour to make a batter. Add nuts or dried fruit to batter if desired. Bake in slow oven (about 300°).
In mixing bowl, beat eggs. Add oil, sugar and vanilla. Mix well. Add zucchini. Sift together dry ingredients. Add to mixture and lightly blend. Pour into 2 greased loaf pans and bake at 350° for 45 to 50 minutes or until a cake tester inserted into center of loaf comes out clean.
Coat pan with little olive oil and cook on low heat in pan the eggs, goat cheese and dried tomato until light and fluffy. In a saute pan, add olive oil, garlic and spinach. Cook until spinach is just wilted. Toast muffins. Add spinach to muffin. Top with egg and Tarragon Sauce.
Cook pasta per directions on package. Rinse with cold water. Add green pepper, onions, olives and pepperoni. Sprinkle with Italian dressing to taste.
Cook macaroni as directed. Brown ground beef and drain. Combine all ingredients, except French fried onions. Pour into 2 greased 2-quart casseroles. Cover and bake at 350° for 30 minutes. Uncover and top with French fried onions and bake 5 minutes longer.
Prepare gelatin as directed on package, but use 1/2 cup less water. Blend in rest of ingredients, except cucumbers, and place in freezer 15 to 20 minutes or until mixture is firm around edges, but soft in center. Place in a large bowl and whip until fluffy. Fold in cucumbers and chill until firm. Unmold and garnish.
In baking dish, melt oleo and cream cheese. Add garlic salt. Mix until smooth. Add drained corn. Bake in 350° oven until bubbly.
Combine first 4 ingredients. Just before serving, add 7-Up. Makes about 40 cups. Pour over crushed ice.
Mix flour, baking powder and baking soda. In bowl cream sugar with shortening. Add egg; beat well. Add pineapple and vanilla. Stir in flour mixture. Drop by rounded spoonfuls on greased baking sheet. Bake at 325° for 18 to 20 minutes.
Cook noodles in boiling salt water until tender; drain. Combine noodles, drained tuna, mayonnaise, vegetables and salt. Blend soup and milk; heat through. Add cheese. Heat and stir until cheese is melted. Add to noodle mixture. Turn into 1 1/2-quart casserole; top with almonds. Bake in oven at 425° about 20 minutes. Serves 6.
Combine Jell-O, water and sugar. Grind raw cranberries, apples, oranges and celery. Add fruit to Jell-O mixture. Fold in nuts.
About 1 hour before serving or early in day, thaw frozen strawberries as label directs. Meanwhile, drain peaches. Cut pound cake lengthwise in half; cut each half crosswise into 1/2 inch thick slices. In medium bowl prepare vanilla instant pudding and pie filling as label directs, but use only 1 1/2 cups milk and add almond extract. With rubber spatula fold in 2 cups whipped topping until blended. Reserve remaining whipped topping for garnish. Drain syrup from 1 package thawed strawberries into 2 cup measure; add orange juice to syrup. Drain remaining 2 packages strawberries but reserve their syrup for another day to use in juice or spoon over ice cream for dessert.
Melt butter, chips and peanut butter. Pour over cereal. Put powdered sugar into trash bag. Put cereal mixture in trash bag with powdered sugar and shake well.
Mix cool whip, lemonade, and milk until creamy. Pour in pie crust and refrigerate overnight.
Mix flour with salt, pepper and paprika. Rub steak with garlic and roll in seasoned flour. Brown onions lightly in melted Spry. Remove onions. Sear meat quickly on both sides (not brown) and put in casserole, greased with Spry. Place onions, rice and tomatoes on top of meat. Add remainder of flour mixture to Spry in skillet and blend until smooth. Add hot water gradually and cook until smooth. Strain over meat in casserole. Cook covered in moderate oven for 1 1/2 hours or until meat is tender. Serves 6.
Pour oil into wok. Heat on high. Add chicken; season with a dash or two of red wine vinegar or soy sauce. Stir-fry 3 to 5 minutes. Add fresh vegetables. Cover; cook for 3 to 5 minutes, or until vegetables are tender, stirring frequently. Mix broth and cornstarch; pour over stir-fry. Serve on bed of rice.
Mix all ingredients and set in refrigerator overnight. Bake in 8 x 8-inch pan, uncovered, on middle rack in 350° oven 45 minutes. (May be doubled.)
Combine sugar, margarine and corn syrup. Bring to boil over medium heat, stirring constantly. Add nuts when thermometer reaches 245° and continue to cook and stir constantly until syrup reaches 290°. Add vanilla and pour over popped corn in large bowl. Mix with 2 large spoons until coated. Spread on a baking sheet or wax paper. Cool. Break apart. Store in a tightly covered container.
Make a pie crust by mixing ingredients thoroughly and put into a 9 x 13-inch pan. Bake in a 350° oven for 15 to 20 minutes. It will be a golden brown. Do not overbake.
In a bowl, combine the flour, baking powder, sugar and salt. Cut in shortening until the mixture resembles coarse crumbs. Combine the egg, milk and honey; stir into flour mixture just until combined. Turn onto a floured surface; knead 8 to 10 times. Roll out to 1/2-inch thickness. Cut with a floured 2 1/2-inch biscuit cutter. Place 1-inch apart on an ungreased baking sheet. Bake at 425° for 10 to 12 minutes or until golden brown. Serve warm. Yield: 10 biscuits.
In a shallow dish, combine stuffing mix, Parmesan cheese, parsley and garlic powder; set aside. Skin chicken; rinse and pat dry. Brush chicken with margarine; coat with stuffing mixture. In greased 15 x 10 x 1-inch or 13 x 9 x 2-inch baking pan, arrange pieces so they don't touch. Bake, uncovered, at 375° for 45 to 55 minutes or until tender and no longer pink. Do not turn pieces while baking. Makes 6 servings.
Clean broccoli and separate into little pieces. Put in a bowl. Clean and cut green onions in small pieces. Break bacon in small pieces.
Combine dry ingredients; cut in shortening until mixture resembles coarse meal. Add potatoes, stirring lightly. Add milk and stir until a soft dough is formed. Turn lightly 10 to 12 times. Roll dough to 1/2-inch thickness; cut with a 2 1/2-inch biscuit cutter. Place biscuits on a lightly greased baking sheet and bake at 400° for 15 minutes or until lightly browned. Makes 1 dozen.
Blend well. This is too thick to be done in a blender! Make this the night before planning to use. Great with cut vegetables, chips or crackers for parties. Yields approximately 1 1/2 cups.
Mix all ingredients together and beat well. Put into a greased spring-form pan and brush the top with beaten egg. Cook at 350° for 30 to 35 minutes. Serve hot or cold. Great with crisp, cold salad.
Place layers of sliced potatoes in a 2-quart ovenware. Layer onions and carrots over the potatoes. Add salt and pepper. Place patties of hamburg on top of vegetable layers. Mix the mushroom soup with the tomatoes and Worcestershire sauce; pour over layers. Cover and bake at 350° for 1 1/2 hours.
Boil butter, milk, sugar and cocoa for 3 minutes. Set off stove. Add peanut butter, oatmeal and vanilla to the boiled mixture. Mix thoroughly and drop by teaspoonfuls on wax paper. Let cool.
Cut each bread slice into 4 pieces. Cut a cheese slice to fit each piece of bread; place on a cookie sheet. Broil until cheese is bubbly and lightly browned.
In a small saucepan, melt 1 cup margarine and 1/4 cup cocoa, then add water. Bring to a boil; remove from heat. In a large mixer bowl, combine flour, brown sugar, soda, cinnamon and	salt. Add cocoa	mixture. Beat	well. Stir in 1/3 cup condensed milk, eggs and vanilla. Pour into a greased 15 x 10-inch pan. Bake 15 minutes.	In a small saucepan, melt remaining 1/4 cup margarine; stir in remaining 1/4 cup cocoa and	remaining condensed milk. Add powdered sugar and nuts. Spread on warm cake.
Sterilize 6 quart jars; have lids ready. Place 1 head dill, 1 slice onion, 1 clove garlic, pinch of crushed pepper and 1/4 teaspoon alum in each jar bottom, then pack with cucumbers, leaving space at top. Bring to boil water, vinegar and salt. Pour over cucumbers in jar while still hot. Seal. Delicious.
Cream sugar and Crisco. Add all other ingredients. Make roll of dough. Roll out; cut with cookie cutter or spoon out small balls. Put on cookie sheet.
Dissolve lime Jell-O in 1/2 cup boiling water thoroughly. Add 1 (No. 2) can crushed pineapple. Let it thicken, then add 1/2 cup chopped celery, 1/2 cup chopped pecans and 1 cup cottage cheese. Pour in 8-inch square dish and chill. Serves 8.
Combine the first 8 ingredients; place in buttered 1-quart dish. Mix cracker crumbs with remaining 2 tablespoons butter; sprinkle on top. Bake at 350° for 45 minutes.
Mix sugar and syrup in a saucepan. Cook until sugar melts. Add peanut butter and melt. Add Rice Krispies. Stir well. Drop from a spoon onto wax paper. Let cool.
In 1 1/2-quart casserole dish, mix soup, milk, vegetables and 1/2 can onions. Cook chicken in frying pan with a small amount of oil until done. Cool and dice. Add to soup mixture. Bake at 350° for 25 minutes, until hot. Stir and sprinkle remaining onions on top. Bake 5 to 10 minutes more.
Remove sausage from casings. Mix thoroughly with other ingredients; roll into 1-inch balls. Makes about 60 balls. Bake for 10 minutes at 400°. Can freeze on tray covered with plastic wrap until ready to reheat.
Roll out each biscuit to 5-inch circle and put in greased muffin tin. Brown hamburger. Add mixture of catsup, brown sugar, vinegar and chili powder. Fill muffin cups and bake at 375° for 18 minutes. May flute the biscuits as for pie shell.
Heat butter and oil in skillet. Add chicken, skin side down, and cook for 10 minutes on medium-high. Turn and cook 5 minutes. Add green pepper, tomato, oranges (separated into segments and cut in half). Add to chicken; cover and cook over low heat for 40 minutes.
Round cottage cheese on top of pineapple ring. Serve on lettuce leaf. Yield: 1 serving. Carbohydrate 7 g, protein 8 g, fat 2 g, calories 78. One serving = 1 meat low-fat exchange, 1/2 fruit exchange.
Combine all ingredients in a large bowl, kneading to mix well. Spread in an 8 x 8-inch pan. Chill until firm. Yields 64 (1-inch) squares, about 80 calories each.
Preheat a 10-inch skillet, uncovered, over medium heat for 2 to 3 minutes. Melt butter and add steak slices and onion. Brown about 5 minutes. Add bouillon cube and water. Cover; reduce heat to low and simmer for 20 to 25 minutes. Add soup, salt and pepper, stirring to blend. Cover and heat 10 minutes. Add sour cream, stirring to blend. Heat thoroughly, but do not boil. Serve over hot cooked egg noodles.
Simmer for 2 hours. Add: 1 sliced orange, 1 sliced lemon. Serve hot.
In Dutch oven, steam sausage and remove until later. In the same liquid, steam celery, onions and bell pepper.	Now cut up sausage in bite-size pieces. When vegetables are done, add sausage and tomatoes. Cook for 15 minutes. Drain pineapple juice and	reserve it. Cut pineapple in 1/2-inch pieces while still in the can and add. Cook for 15 minutes.	Add cornstarch to pineapple juice to thicken gravy and cook for 15 minutes.
Saute onions in a small amount of oil and set aside. In a heavy saucepan, put the tomato soup, chicken and water as needed. Add salt and pepper to taste. Add onions. Cook on low to medium heat until chicken is ready to "fall away" from the bones.
Cook rice in 1 teaspoon salt and 3 cups water. When nearly done, brown hamburger, drain fat and add carrots, onion, salt and pepper. Stir-fry until vegetables are crisp-tender.
Roll crackers; add eggs, tuna, 1/2 can soup, salt and pepper. Make into loaf. Put rest of soup on top of loaf. Bake at 350° for 45 minutes.
Slice beef into 1 x 1/2-inch strips. Brown in 2 tablespoons butter. Stir bouillon, catsup, garlic and salt into the skillet; heat to boiling. Reduce heat. Cover and simmer 10 minutes. Stir in mushrooms and onion. Cover and simmer another 5 minutes. Gradually stir in flour. Heat to boiling, stirring constantly, for 1 minute. Reduce heat. Stir in sour cream. Heat through. Serve over hot noodles.
Cut bacon in small pieces; fry and drain. Add flour to drippings and blend. Stir in sauerkraut. Mix well. Place in crock-pot. Add other ingredients and cook on low for 7 to 9 hours (high, 3 to 4 hours).
Put jelly, onion, lemon and mustard in blender, cover and run on blend until smooth. Place ham or slices in baking dish or pan and cover with sauce from blender. Bake in 325° oven until ham is tender.
Sear meat, onion and garlic in large, heavy boiler or skillet until light brown. Add seasonings, tomatoes and hot water. Bring to a boil. Lower heat and simmer about 1 hour. As chili cooks, skim off fat.
Bring the vinegar, water and saccharin to a rolling boil. Drop in medium cucumbers a few at a time. Stir around in solution until color begins to change; don't leave in vinegar solution too long or they may get soft. Pack in jars. Add 2 teaspoons of salt per quart. Cover well with vinegar solution. Seal.
In large pan bring sugar and milk to a boil. Boil gently for 10 minutes. In large bowl combine chocolate chips, marshmallows, butter and vanilla. Pour in sugar syrup and blend well with beaters. Pour into buttered platter. Refrigerate 4 to 5 hours. Add nuts, if desired.
Melt butter in skillet; saute onion until transparent. Remove from heat. Stir in flour, salt, curry powder and pepper. Drain mushrooms, reserving liquid. Add water to make 1/2 cup liquid. Gradually stir into flour mixture in skillet. Blend in milk until smooth. Add mushrooms. Cook and stir over medium heat until thick. Arrange broccoli and chicken on bottom of a 9 x 13-inch pan. Pour sauce over. Top with cheese. Bake at 375° for 20 minutes or until bubbly. Cool for 15 minutes before serving.
Skin chicken. Cook, remove bones and cube. Cool. Peel and finely chop onions; cooking oil until soft. Add mango chutney, stock, tomato puree, curry powder and lemon juice. Mix well and simmer, uncovered, for about 10 minutes until mixture reduces. Cool. Mix mayonnaise and cream together. When other sauce has cooled, mix together. (More cream can be added if wished.) Roast almonds under grill until brown and mix in 3/4 of them (when cool) into sauce together with cooled chicken. Sprinkle almonds over the top.
Combine all ingredients in large bowl. Marinate at least three hours in refrigerator, stirring occasionally. Makes about 4 cups.
Pour melted butter in bottom of a 9 x 13-inch pan. Sprinkle crushed graham cracker crumbs on top of butter. Add chopped nuts over crumbs, chocolate chip pieces and coconut. Pour condensed milk over all the above ingredients. Bake at 350° for 20 to 25 minutes or until lightly brown on top. Allow 15 minutes to cool. Cut into small bars.
Fry garlic, onion and pimento lightly in skillet. Add tomatoes, sherry and clam juice. Cook until reduced and thickened. Add clams. Simmer 2 to 5 minutes. Add parsley last minute.
Melt butter over low heat. Remove from heat. Add brown sugar and mix well. When cool, add beaten eggs, dry ingredients, milk, vanilla and nuts. Pour into greased 13 x 9-inch pan. Bake in 350° oven for 30 minutes. Cool on rack.
Preheat oven to 300°. Combine margarine, graham cracker crumbs and sugar; press on bottom of 9-inch spring-form pan. In large mixing bowl, beat cream cheese until fluffy. Gradually beat in milk until smooth. Add remaining ingredients; mix well. Pour into prepared pan. Bake for 1 hour and 5 minutes, or until set. Cool, then refrigerate.
Butter a 9 x 13-inch pan. Pour peaches with juice into pan evenly. Sprinkle peaches with cake mix. Drizzle butter over cake mix. Sprinkle nuts over top. Bake at 350° for about 1 hour.
Strain liquid from clams, reserving 1/2 cup. In large pot, saut onions, then add reserved clam liquid, potatoes and water. Bring to a boil; cover and simmer until potatoes are tender (15 to 20 minutes). Stir in clams. Blend 1/4 cup milk into flour, then blend into remaining milk. Stir into chowder with half and half and cook, stirring until boiling. Add salt and pepper; stir and serve with soup crackers with a dab of butter. Can add a dash of Tabasco sauce.
Saute green peppers and onion in margarine. Combine with other ingredients. Put in baking dish and bake 20 or 30 minutes at 350°.
Cut Twinkies in half; line medium deep cake pan. Top with Cool Whip. Put a layer of the cut strawberries on the Cool Whip. Drizzle with the strawberry glaze. Put another layer of Twinkies, topped with Cool Whip, more cut strawberries and another drizzle of strawberry glaze.
Brown chicken in oleo or Crisco. Saute onion, celery and pepper in oleo. Add other ingredients. Simmer. Pour over chicken. Bake at 350° for 90 minutes. Bake in covered casserole dish.