HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute mushrooms in butter; drain. Saute onions, celery and bell pepper. Grease an 11 x 13-inch pan. Toast bread and paint with melted butter; cut into squares. Put in pan and put mushroom mixture, mashed up celery, bell pepper and onion on top of bread. Add salt and pepper; add another layer of bread. Beat eggs and milk; pour over casserole. Let stand overnight in refrigerator. Cover with mushroom soup, layer of bread and Swiss cheese. Bake at 300° for 1 hour.
Cream margarine and shortening; add sugar. Beat until smooth. Add egg yolks and beat well. Combine flour and soda. Add to creamed mixture with buttermilk. Add vanilla, coconut, nuts and stiffly beaten egg whites. Pour into 3 greased and floured pans. Bake at 350° for 25 minutes or until done. Don't open oven until done, it will fall!
Combine vegetables with cheese and mayonnaise; season with salt and pepper. Spread in 9 x 13-inch baking dish. Bake for 30 minutes at 350°. Mix crackers with margarine and sprinkle on top of casserole. Bake an additional 15 minutes. Serves 8 to 10.
Microwave potatoes in rectangular microwavable dish (large) as directed on package. Whip potatoes, smooth top and spread with sour	cream.	Sprinkle with	cheese, bacon and onions. Microwave, uncovered, on High for approximately 2 to 3 minutes or until cheese begins to melt. Makes 8 servings.
Combine sugar, cornstarch and bouillon. Drain pineapple chunks; reserve syrup. Add 1/2 cup pineapple syrup, water, honey, vinegar and soy sauce to sugar mixture, mixing well. Cook over medium heat, stirring constantly, until thickened. Add pineapple chunks, ham cubes and olives. Keep hot for serving.
Combine potatoes and water. Bring to boiling; reduce heat. Cook, covered 12 to 15 minutes or until the potatoes are tender. Drain, reserving liquid. Mash the potatoes; set aside. Place potato liquid in a large bowl. Add milk. Cool to lukewarm (110° to 115°). Dissolve yeast in liquid. Stir in sugar, salt, eggs, oil and mashed potatoes. With a spoon, stir in 2 cups of the flour at a time, mixing well after each addition, using 5 cups of the flour. Turn out on a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes). Shape dough in a large ball. Place in greased bowl. Cover and chill overnight. Grease three 9-inch round baking pans. Roll into 1 1/2-inch balls and let rise in warm place for 1 hour or until doubled in bulk. Bake in a 375° oven for 15 to 20 minutes. Makes 36 rolls.
Melt butter in a large saucepan; add onion and cinnamon. Cook, stirring often, 4 minutes or until onion is tender. Add green beans, chicken broth, salt and pepper. Bring mixture to a boil. Cover, reduce heat, and simmer, stirring occasionally, 15 to 20 minutes or until tender. Remove from heat and stir in tomato paste. Makes 6 servings.
Simmer pumpkin, sweet potatoes, onions and hot pepper pods in very little water. Let simmer until the onions are soft and the pumpkin is soft enough to mash. Remove the pepper pod from its shell. Add spices. Add butter. Add condensed milk and salt to taste.
Preheat oven to 475°. Cook onion in 2 tablespoons butter. Add water (or soy sauce), chicken broth, 1/4 cup flour, salt, pepper and garlic. Cook approximately 3 minutes, until thickened. Add frozen vegetables and chicken. Pour into 2-quart casserole dish. Combine remaining flour, oatmeal and baking powder. Cut in butter until crumbly. Stir in milk and egg white until moist. Drop by tablespoon onto top of chicken mixture. Bake 30 to 45 minutes until golden.
Mix caramels and milk. Microwave. Use kitchen tongs to dip marshmallows into the caramel/milk mixture, then roll in Rice Krispies. Place on a rack to cool. These are very delicious and make a light dessert.
Combine first 4 ingredients in large bowl, stirring until smooth. Shape dough into 1-inch balls and roll in powdered sugar. Place 2-inches apart on lightly greased cookie sheet. Bake at 375° for 10 minutes. Cool on wire rack. Yields 4 dozen.
Boil water, sugar and	spices, then let stand 1 hour. Mix remaining items to above mixture.	Store in refrigerator. Keeps for weeks.	Serve hot.
Wash, dry and chill spinach. Tear into bite-size pieces and just before serving, prepare sauce. Dice bacon and fry until crisp. Reduce heat; add sugar, green onions, salt to taste, vinegar and dry mustard. Bring to a boil; remove from heat and pour over spinach. Toss lightly.
Melt chocolate with butter over low heat, stirring until blended. Remove from heat; gradually blend in milk. Mix sugar, cornstarch and salt thoroughly. Beat in eggs and vanilla. Mix nuts and coconut together. Stir half of mixture into batter and pour into pie shell. Sprinkle remainder of mixture over filling. Bake at 375° for 45 minutes. (Filling will be soft, but will set while cooling.) Cool at least 4 hours before cutting.
Mix all ingredients well (except hot dogs) and bake at 350° for about 30 minutes. Then top with hot dogs and bake until they are golden brown.
Have pretzels and nuts ready before melting chocolate. Melt over very low heat. Mix all together and spread on wax paper very thinly. Let set to	cool. Break up and store in tight container with layer of wax paper in between.
In a 1 1/2-quart casserole, combine soup, milk, mushrooms and dried onion. Add ham, uncooked macaroni, pimento and dash of pepper. Mix well. Bake, covered, in a 375° oven about 50 minutes or until macaroni is tender. Uncover; sprinkle cheese on top. Makes 4 servings.
Cook and cool pie crusts. Brown coconut in butter. Mix cream cheese and Eagle Brand milk with mixer. Layer browned coconut, pecans, caramel topping and cream cheese mixture. Then repeat layers. Cover with Cool Whip. Drizzle with caramel topping. Freeze.
Break pretzels into pieces. Mix oil and seasoning well. Pour over pretzels, coating well. Drain on paper towels; pack in airtight container.
Brown short ribs, coated with flour, in large skillet with oil. Place vegetables in crock-pot; add short ribs. Combine spices and beef broth. Pour over meat. Cover and cook on low low for 6 to 8 hours. Remove short ribs and vegetables. Turn control to high. Dissolve 1/2 cup flour into small amount of water. Stir into sauce and cook on high for 10 to 15 minutes, until thickened. Makes 4 to 6 servings.
Mix butter and sugar with beater. Cream well. Add eggs, one at a time, beating after each addition. Add flour, one cup at a time. Mix until smooth. Spoon into a 9-inch, floured tube pan. Bake at 325° for 1 hour and 15 minutes. Cool before turning out onto wire rack to cool. Makes one 9-inch tube cake.
Mix cake according to directions on box and bake in sheet cake pan. Cook vanilla pudding according to directions on package and cool.
Blend together sugar, salt, sour cream, onion and vinegar in bowl. Add cucumbers and mix well. Cover; chill at least 2 hours.
Drain asparagus spears and water chestnuts, saving 1 1/2 cups of the combined liquids. Mix the flour and milk until smooth. Add to reserved liquid with butter, cheese and seasonings; cook on medium heat until thick and add pimento. Arrange asparagus in shallow 9 x 13-inch baking dish. Place water chestnuts over asparagus; top with sliced eggs. Pour sauce evenly over all and top with bread crumbs. Bake at 375° for 30 minutes.
Combine crumbs and margarine. Press into bottom of a 10-inch pie pan. Melt marshmallows with milk; stir until smooth. Chill until thickened. Combine softened cream cheese and vanilla, beating until well blended and fluffy. Whip in the marshmallow mixture; fold in Dream Whip which has been whipped. Pour half of mixture into crust. Cover with pie filling; top with remaining cheesecake mixture. Chill for several hours before serving.
Chop all ingredients; mix all together. Mix dressing with salad and let set overnight.
Melt shortening in a heavy saucepan or Dutch oven. Add onion, green pepper and garlic. Cook over low heat until onion is transparent. Add ground beef. Cook over medium heat until lightly browned, stirring with a fork to break up meat. Add spaghetti sauce, tomato sauce, water, salt and pepper. Mix well; simmer 10 to 15 minutes. Set aside.
Brown hamburger meat and drain. In another saucepan, heat tomatoes and add cheese, sliced. Melt cheese thoroughly and add hamburger meat.
Cook brown sugar, Pet milk, white sugar and salt to a soft ball stage (about 30 minutes). Take off fire and add Karo syrup, butter and vanilla. Beat until it starts to firm a little and then fold in pecans. Drop with a spoon onto greased wax paper.
Brown meat in butter. Add bell pepper, onion, seasonings, etc. Add sauce and mushrooms. Cook 5 to 10 minutes. Cut cheese in chunks and let melt (all must be melted). Add cooked noodles and mix together in casserole dish. Sprinkle bread crumbs on top. Bake at 350° until golden brown.
Mix and bring to simmer first three ingredients. Stir and let simmer again. Remove from heat. Pour off juice and save, after cooling a few minutes.
Mix gelatin and cake mix. In separate bowl, beat eggs with oil, nectar and flavoring. Add to dry mixture. Mix well and pour in steeple pan. Bake in slow oven for one hour at 325°. While still hot, poke holes in cake and pour over cake a mixture of one cup powdered sugar combined with four tablespoons of lemon juice. Cool in pan.
Mix ingredients together; put in baking pan. Sprinkle bread crumbs on top (as desired). Bake at 300° for 30	minutes.
Mix all ingredients, well. Pour into pie crust. Bake in 400 degree oven for 10 minutes, reduce heat to 325 degrees and bake 30 minutes or until knife comes out clean. Cool. Use 1 cup Cool Whip add 1 tablespoon grated orange peel and 1/2 teaspoon nutmeg. Mix well and spread generously on pie and serve.
Mix flour and water in a bowl. Mix like biscuit dough. Add the egg. Put tomatoes and sugar in saucepan. Bring to a boil. Drop dough mixture into pan using a teaspoon. Cook until dumplins are done.
Melt oleo and work in the flour to make a dough. Press into pizza pan and add nuts. Bake at 350° until brown. Cool completely.
Dissolve gelatin in 1 cup hot water; add 2 cups cold water. Add strawberries and pecans and stir. Pour half of gelatin mixture into mold or other appropriate dish in refrigerator until congealed. Let remaining mixture thicken in refrigerator, but not congeal. Spread sour cream on congealed mixture in mold. Pour remaining thickened gelatin mixture over sour cream and refrigerate until firm.
Brush a 9 x 12 x 2-inch pan with melted butter. Fold a sheet of filo in half and carefully lay in pan. Brush with melted butter. Repeat for 6 layers. Sprinkle with nuts. Repeat until all ingredients are used and end with a pastry layer, brushed with butter. Cut in diamond shapes, 2-inches wide. Bake in preheated 350° oven for 30 minutes. Reduce heat to 300° and continue baking for 30 minutes longer.
Sprinkle paprika on steak and brown in butter. Add 1 can beef broth and garlic powder. Simmer 30 minutes. Add green onions and peppers. Combine soy sauce, water and cornstarch. Add to steak. Stir until soup thickens. Take off heat. Add tomatoes that have been quartered. Serve over cooked rice. Cook rice as directed on box for minute rice.
Combine softened cream cheese and 1/3 c. sugar, mixing until blended. Add egg; mix well. Combine margarine, water and chocolate in saucepan; bring to boil. Remove from heat. Stir into the combined flour & 2 c. sugar. Add eggs, sour cream, baking soda & salt. Pour into greased & floured large baking pan.
Sift together all dry ingredients. Cut in shortening with a pastry cutter or 2 knives. Mixture should look like small bowls. Stir in milk and raisins. Turn onto a lightly floured board. Roll out to 1/2-inch thickness. Cut into rounds with floured doughnut cutter.
Mix all ingredients together and shape into a loaf in a shallow pan. Place 1/2 cup of water in the pan and top with loaf with 2 strips of bacon. Bake at 350° for 1 hour.
In a skillet, melt butter. Stir in soup mix. Heat and stir until well mixed. Add pretzels. Toss to coat. Spread pretzel mixture in a baking pan. Bake at 250° for 1 1/2 hours, stirring every 15 minutes. Cool. Store in an airtight container. Makes 6 cups.
Brown meat quickly in oil, leaving meat in coarse chunks. Drain off fat. Add onion and green pepper. Cook over medium heat until vegetables are tender. Add seasoning, tomatoes, corn and bouillon. Bring to a boil and stir in rice. Cover and simmer until rice is done. Serves 4.
Mix all ingredients together well. Bake for 1 hour at 325°. Makes 2 pies.
Mix together. Roll in lengths with plastic wrap. Refrigerate 24 hours. Remove wrap; bake on broiler pan for 1 hour at 300°. Pat excess fat with paper towel while warm.
Sift all dry ingredients. Separate egg and beat egg white stiff. To sifted dry ingredients, add oil, buttermilk and egg yolk. Beat until well mixed. More buttermilk may be added, if desired. Fold in egg white. Cook on hot griddle at 400° until bubbles form. Turn over; cook until done.
Trim all fat from pork chops. Beat egg whites with evaporated skim milk. Place chops in milk mixture. Let stand for 5 minutes, turning chops once.
Mix all ingredients, except oatmeal and chocolate chips, in a large mixer bowl until well blended. Add oatmeal and chips, mixing by hand, until blended. Bake at 350° for 10 to 12 minutes. Makes 5 dozen.
Saute garlic and onion in oil. Add remaining ingredients, except tomatoes and pasta, and simmer. Add tomatoes and heat through. Cook pasta and drain. Add sauce and heat for a minute or two. Serve with grated cheese and crushed pepper.
Cream sugar, eggs and shortening. Add dry ingredients. Then add coconut and oatmeal. Mix well. Bake at 350° for 10 to 15 minutes.
Heat oven to 350°. Stir together all ingredients. Pour into ungreased 1 1/2 quart casserole. Cover and bake for 1 hour. Makes 4-6 servings.
Melt margarine. Add all other ingredients. Pour into unbaked pie shell. Bake at 325° for 50 minutes.
Dissolve jello in boiling water. Put cranberry sauce in a small bowl and break up with wire whisk. Add to jello and mix in with wire whisk. Add remaining ingredients. Chill. When partially thickened, put in mold or a 9 x 11-inch dish. Chill until firm.
Sprinkle with paprika and bake at 350° for 30 to 40 minutes. Serves 15 people.
Cook beets separately until tender (do not overcook). Peel and put beets into glass jars. Mix together vinegar, sugar, celery seed, and mustard seed and bring to a boil. Apply boiling vinegar mixture to beets and seal. Do not process.
Mix onion, mayo, peas and sugar. Place mixture on top of lettuce. Top with cheese and bacon bits.
Mix cake mix, applesauce, eggs and syrup from Mandarin oranges for 2 minutes by hand. Then fold in one can of Mandarin oranges. Bake at 350° for 30 to 40 minutes in 9 x 13-inch pan.
Combine all ingredients except last 2 and bring to a boil. Simmer 5 minutes. Blend butter and flour; add to the corn. Mix well and remove from heat. Serves 8.
Boil water and sugar together until sugar dissolves. Add coffee, orange juice and lemonade. Remove from heat, mix until dissolved and add brandy. Stir well. Put in large container and freeze at least 7 to 8 hours before serving.
Beat 2 egg whites and dash of salt until stiff. Fold in 1 cup sugar. Pour in pecans and mix well. Melt 1 stick butter in 9 x 13-inch pan. Put pecan mixture in butter and bake in 325° oven for about 25 minutes, stirring every 10 minutes.
Brown hamburger in pan. Put into 2-quart casserole. Add soup. Top with potatoes. Dot with butter, salt and pepper. Bake at 350° for 15 minutes.
Grease a 9 x 13-inch pan. Pour filling into pan. Sprinkle cake mix over filling. Drizzle margarine over cake mix. Sprinkle on nuts. Bake at 350° for 45 minutes, covered with foil. Remove foil and cook 5 to 10 minutes.
Mix lemonade, orange juice and pineapple juice in a gallon jug. Finish filling jug with water. Chill.
Melt butter with garlic. Mix bread crumbs, cheese, salt and pepper. Dip chicken pieces into butter. Coat pieces with crumb mixture. Place in 15 x 10 x 2-inch baking dish. Tuck sides of chicken under to form rolls. Be sure sides of rolls do not touch each other. Pour remainder of butter over chicken rolls. Bake, uncovered, at 350° for 40 to 45 minutes. Baste occasionally with pan juices.
Drain crabmeat of liquid. Combine other ingredients in a shallow pie plate that has been greased with butter. Carefully fold in crab meat. Sprinkle top with paprika. Bake at 375° for 15 to 20 minutes or until top is bubbly and brown.
Melt the first 2 ingredients in top of double boiler; cool a little and add a beaten egg. Measure 3 good cups of colored miniature marshmallows in bowl (if large is all that you can get, cut them and mix with chocolate mixture). Spread coconut over waxed paper; spread mixture over it and roll. Then I put foil firm around that and press firm. Chill quite awhile and cut.
Cream together margarine, brown sugar and water. Add eggs, peanut butter, vanilla and syrup; mix well. Stir baking soda into oats. Add to creamed mixture. Stir in chocolate chips and nuts. Drop mixture by teaspoon on greased cookie sheet. Bake at 325° for 10 to 12 minutes. Makes 80 cookies!
Combine first 3 ingredients. Press onto the bottom of an 8-inch spring-form pan. Chill. Dissolve the gelatin in the boiling water and cool to lukewarm. In a blender, thoroughly mix the cream cheese and sugar. Slowly add the gelatin and blend well. Pour the mixture into the chilled crust and refrigerate until firm. In a saucepan, bring the crushed pineapple with juice, the water and cornstarch to a boil, stirring constantly. Cool 15 minutes and spread over the top of the cheese cake. Chill at least 1 hour. Yields 16 servings at 125 calories per serving.
In a large skillet, combine chicken and about 1/3 bottle of Italian dressing. Saute until the chicken starts to brown. Add vegetables and remaining dressing. Cover; simmer for 7 to 9 minutes, until vegetables are crisp-tender. Serve over pasta; sprinkle with cheese. This makes 5 generous servings.
In large saucepan, mix sugar, water, apple cider, cinnamon candies and cloves; heat to boiling. Reduce heat to low. Simmer, uncovered, for 10 minutes. Add apples slices; cook, turning occasionally, until apples are just tender, about 6 to 8 minutes. Spoon apples and liquid into jars; cover and refrigerate overnight for flavors to blend. Yields 5 pints.
Blend potatoes and shortening. Allow to cool in refrigerator. With 5 cups of potato mix, blend in cream, salt, sugar and flour. Take a 1/4 portion and roll out on a floured surface. This dough is very difficult to handle, so work with small amount at a time. Too much flour makes the Lefsa tough. Cook on a flat plate or pan.
In a mixer, combine butter and grated cheese. Sift flour, salt and red pepper together. Add to cheese mixture and blend. Add Rice Krispies. Mix. Dough will be stiff. Make a ball from approximately 1 teaspoon dough. Place balls on ungreased cookie sheet and press flat with a fork to look like a round wafer. Should fill 2 cookie sheets. Bake at 350° for 20 to 30 minutes, until well done but not real brown.
In greased baking dish, layer vegetables and meat. Pour liquid, salt and pepper over the casserole. Cover and bake 1 1/4 hours at 350°.	Uncover the last 1/2 hour so liquid will thicken. Makes 6 servings.
Melt butter in saucepan. Saute onion in garlic salt, pepper and butter for about 5 minutes. Add mushrooms, Worcestershire sauce, soy sauce and burgundy wine. Cook at low heat for 30 to 45 minutes. (Longer they are cooked the better they are.) Mix corn starch in small bowl with 1 tablespoon water. Add to mushrooms. Cook 5 more minutes. Can be cooked a day in advance. Decrease or increase corn starch for thickness.
Preheat oven to 450°. Combine first five ingredients thoroughly. Fold in pecans. Pour into pie shell and bake at 450° for 8 minutes. Reduce heat to 350°; bake 25 minutes longer. Yields 6 servings.
Stir together; drop by teaspoonfuls into deep hot fat. Roll in sugar or glaze. Makes 1 1/2 dozen.
In a medium skillet, fry bacon until browned and crisp. Remove; drain on paper and crumble. Pour off bacon drippings from the skillet; add butter. Add onion; cook until golden (5 minutes). Stir in celery and potatoes; cover. Cook until softened (5 minutes). Put in baking dish with drained clams and bacon. Make a white sauce, adding some of the clam juice. Simmer until very thick; add wine. Put sauce over all in baking dish. Cover with crust. Bake at 400° for 25 minutes.
Put rice in cooking dish with water and onion soup mix then place chicken on top of rice mixture. Spoon cream of mushroom soup over chicken. Put oven on low heat of 325° for 1 1/2 to 2 hours.
Stir soup and sour cream. Mix everything. Top with buttered crumbs or Keebler Club cracker crumbs. Bake at 350° for 30 to 35 minutes.
Mix crabmeat, mayonnaise and cheese together. Unfold crescent rolls. Pinch perforated lines together so that unfolded dough looks like one big rectangle. Spoon filling into center and fold crescent dough over filling. Pinch ends together to seal into one square. (You can divide dough in half and make two squares.) Cook at 375° for 15 to 18 minutes. Cool and cut into bite-size pieces.
Mix all ingredients except pecans in a bowl. Stir in pecans until well coated. Spread in thin layer on greased cookie sheet. Bake at 250° for 1 hour. Spread pecans on foil or wax paper. Break apart as they cool. Store in sealed container.
Use tube pan, greased and floured. Cream the Crisco and butter, then add sugar. Add eggs, one at a time. Add vanilla. Mix in flour, alternating with 7-Up. Bake 1 hour and 30 minutes at 325°.
In a very large bowl or dishpan, combine cereal, raisins and nuts. In a double boiler, melt together chocolate chips, butter and peanut butter. Stir in vanilla and pour over cereal mixture. Put 10x sugar in an unscented large white kitchen garbage bag. Add the mixture and shake until all is coated well. Keeps well in Tupperware.
Place parsley and garlic in food processor or blender. Process using on/off turns until finely chopped. Add the olives and process until finely chopped but not pureed. Transfer to medium bowl. Place artichoke in food processor and process until finely chopped, not pureed. Add to olive mixture. Stir in red peppers, capers and lemon juice. Season with black pepper.
In a large bowl, combine first 3 ingredients. Stir in sugar, cornstarch, salt, mustard, onion and milk. Melt butter in a 3-quart casserole and coat the inside of the casserole with it. (You can do this easily in the microwave.) Stir the melted butter into the mix. Pour the whole mix into the greased casserole. Bake at 400° for 1 hour. Stir it 1 time, about halfway through the baking cycle (before it sets). Makes 6 to 8 servings.
Garlic can be kept indefinitely by putting it in a tightly-covered glass jar and storing it in the freezer.
Cook and drain macaroni according to package directions. Mix all other ingredients with macaroni. Chill before serving.
Combine the chicken broth, sausage, bacon, and potatoes in soup pot. Cook over medium heat until potatoes are tender but not mushy. Add pinto beans, Northern beans, tomatoes, and garlic butter. Continue cooking for about 5 minutes, stirring occasionally. Makes about 8 servings.
Cook beef and onion; drain. Stir in season mix. Spread beef into plate. Sprinkle with cheese and chillies. Beat rest of ingredients until smooth in blender or hand mixer. Bake at 400° for 25 to 30 minutes until golden brown and knife comes out clean. Let stand 5 minutes before cutting. Makes 6 to 8 servings.
Cream sugar and butter. Add pretzels. Mix well. Press in 9 x 13-inch pan. Bake at 350° for 10 minutes. Cool. Combine cream cheese and 1 cup sugar. Cream until smooth. Fold in Cool Whip. Spread over crust. Dissolve Jell-O in 2 cups boiling water. Add 1/2 cup cold water. Stir in strawberries. Chill until partially congealed. Spread over cream cheese. Chill until firm.
Put peaches in ungreased 9 x 13-inch pan. Mix cake mix, nuts and coconut and spread over peaches. Melt butter and pour over mixture. Bake for 45 minutes at 350°. Serve warm with ice cream or whipped cream.
Place all ingredients in 1 bowl. Beat well. Bake in 2 layers or 1 (13 x 9-inch) pan. Bake at 350° for 25 to 30 minutes. This cake just will not fail.
Brown chuck and onion in a skillet; drain and add to other ingredients. Cook until thick (about 2 1/2 hours).