HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt margarine in the bottom of a 9 x 13-inch casserole dish. Add stuffing and spread over the bottom of dish. Combine soups and water and pour over stuffing. Bake at 350° for 30 to 45 minutes.
Mix sugar and butter. Add eggs and mix. Add flour, salt and soda and mix. Mix in pineapple and nuts. Pour into greased 9-inch square pan and bake at 350° for 35 to 45 minutes. Remove and cool. Cut into squares.
Pour boiling water over rolled wheat in mixer bowl. Let stand 2 minutes. Add butter, eggs and vanilla. Mix 2 minutes at low speed. Thoroughly blend dry ingredients. Add to rolled wheat mixture. Mix 2 minutes. Pour into 3 buttered pans (12 x 20 x 2 1/2-inches). Bake 25 to 30 minutes at 350°.
Place in stone jar. Mix together. Sprinkle sparingly with salt. Let stand 24 hours. Drain off brine. Place mixture in cooking pot. Sprinkle with turmeric, red peppers, mustard seed, celery seed, allspice, cloves, sugar and ground mixed mustard. Pour enough vinegar to cover vegetables. Cover tightly. Cover over medium heat, stirring often. When vegetables are tender, remove and pack in sterile jars.
Mix until crumbly; set aside 1/2 cup for topping. Press remainder of mix into greased 9 x 13-inch pan.
Toss cheese with flour. Add all other ingredients. Pour into a pastry shell. Bake at 350° for 60 minutes.
Scald milk; stir in sugar, salt and margarine. Cool to lukewarm. Measure warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add lukewarm milk mixture; add eggs and 2 cups flour. Beat until smooth. Stir in enough flour to make a soft dough. Turn on floured board and knead until smooth. Put in greased bowl and turn to grease top. Cover and let rise in warm place until double. Punch down and turn on lightly floured board. Make into rolls and let rise in bread pan again. Bake at 375° for about 15 to 20 minutes.
Heat oven to 375°. Place fish in large baking dish and place potatoes (cut into 1/4-inch thick slices) and onions around and on top of fish. Place chopped tomatoes and juice all over fish, potatoes and onions. Sprinkle fish with garlic, parsley, Parmesan cheese, salt and pepper. Pour olive oil on fish and bake at 375° for 1 hour and 15 minutes. Cover pan with tin foil, removing last 30 minutes. Makes 4 servings.
Mix all ingredients, except nutmeg, and pour into unbaked pie shell. Sprinkle with nutmeg.
Place cabbage in saucepan. Add 1/2 teaspoon of salt, sugar and water. Cover and cook for 8 to 10 minutes. Melt margarine in saucepan. Add flour. Mix until smooth. Add remaining 1/2 teaspoon of salt and milk. Cook over medium heat, stirring until thick. Add cheese. Place half the cabbage in a casserole dish. Pour half of cheese over cabbage. Repeat layer. Cover with bread crumbs or corn flakes. Bake at 350° for 20 minutes.
Put 6 slices of bread on bottom of extra large casserole dish. Brown sausage and drain. Spread 1/2 of sausage on bread. Spread 1/2 of cheese over sausage.	Layer again. Beat eggs. Add milk and salt. Pour over	mix. Cook, uncovered, for 1 hour at 350°. Can be prepared the night before, put in refrigerator and cooked the next day. Serves 8 to 10.
Mix all ingredients in pan. Simmer 20 minutes. Makes 2 servings.
Cover cookie sheet or jelly roll pan with waxed paper and spray with Pam. Lay graham crackers on foil. Combine butter or margarine and brown sugar in a saucepan. Bring to a boil. Cook while stirring until sugar is dissolved and mixture is blended. Remove pan from heat; stir in nuts. Pour hot mixture over graham crackers. Bake at 350° for 10 minutes.
*Three ounce package thinly sliced pepperoni or ham slices or Canadian bacon.
Mix all ingredients, except 1/2 of fried onions. Put in 1 1/2-quart casserole. Bake 30 minutes at 350°. Put on remaining onions and bake for 5 minutes more or until brown.
Add oleo and chocolate to sugar. Stir in eggs. Add flour, vanilla and nuts, stirring after each addition. Pour mixture into greased 8-inch pie pan.
Preheat oven to 375°. Spread apple filling in a 9-inch square baking dish, well buttered. In a medium bowl beat eggs; add sweetened condensed milk, melted margarine, cinnamon and nutmeg. Mix well and spread over apple filling.
Cook chicken in skillet in oil over medium heat until done, 2 to 3 minutes each side. Cut into 1/2-inch cubes; set aside. In same skillet, combine mushrooms and garlic. Cook over medium heat for about 1 minute. Sprinkle with flour and stir quickly to combine. Add chicken broth and milk. Reduce heat and simmer 2 to 3 minutes. Stir in cheeses and pepper. Return chicken to skillet. Stir frequently until chicken is well heated. Serve over cooked fettuccine noodles.
Mix all together and place in a 9 x 13-inch baking dish. Top with 1 cup crushed corn flakes or potato chips, if desired. Bake at 375° for 1 1/2 hours.
Mix up in a big bowl. Make them into cookies. Mash them in the pan. Put stuff on top of them. Put them in the oven. Eat them. I like them.
Cream the sugar and cream cheese together. Mix strawberries, bananas and pineapple. Fold in the Cool Whip (thaw before using). May be frozen up to 9 months. Can be put into a mold.
Mix together all ingredients, except bacon. Place in large casserole dish. Take additional catsup and spread thickly on top of meat loaf. Arrange bacon slices on top. Bake 1 hour at 350°.
Melt butter in a saucepan. Add onion, garlic and salt. Cook slowly for 5 minutes. Whisk in flour 5 minutes. Add tahini. Continue to cook over lowest heat, whisking frequently. Add remaining ingredients and simmer for 10 minutes.
Cook sugar, water and cornstarch until clear. When it boils, stir Jell-O in mixture, then let it cool. Mix in strawberries. Put in pie pan.
Mix cream cheese with mayo. Mix all other ingredients. Last, add the whipped cream. Freeze in square Pyrex 8 x 8-inch or 9 x 9-inch dish. Serve on lettuce leaf after the salad is frozen. Cut it into squares. Really good with chicken or turkey. This may be served before freezing. Reminds me of pistachio salad. We like it best frozen.
Pour into greased pan. Bake for 40 minutes at 325° or until browned on top. Absolutely delicious as a snack or for serving as an hors d'oeuvre.
Heat olive oil in a saute pan. Add shallots and saute. Add mushrooms and saute until brown. Add snow peas and cook for 1 minute. Add mixture to the orzo. Butter may be added to taste. Season with salt and pepper.
Constantly stir in "double boiler" the egg yolks to consistency of honey. Remove from heat. Add clarified butter slowly as not to cook the egg yolks. Use wire whip to constantly stir yolks to keep from sticking. Add remaining ingredients. Used over asparagus or broccoli. Add herbs and/or spices to give it a different touch.
Beat eggs. Add 1/4 cup of cold milk (heat rest of milk). Add to beaten eggs, sugar, flavoring, nutmeg, vanilla and salt. Mix slowly. Add hot milk. Pour into unbaked crust. Bake 10 minutes in 450° oven, then moderate oven at 325° about 25 minutes or until knife comes out clean, mixture doesn't stick to knife. "Serve hot or cold."
Brown and drain sausage. Mix eggs, milk, mustard and salt. Stir in bread, sausage and cheese. Put in greased casserole dish and refrigerate overnight. Bake at 350° for 45 minutes.
Preheat oven to 325°. Peel, core and chop the apples into small pieces. Mix together with 3 tablespoons sugar and the cinnamon. Set aside.
Place layers of okra, tomatoes, onion, green pepper, salt and pepper in nonstick 2 1/2-quart casserole. Repeat layers. Top with dry butter substitute. Bake at 350° for 1 hour.
Cook cornstarch and broth over medium heat stirring until bubbly and thick. Add cream and heat. Makes approximately 1 quart.
Combine butter, sugar, dates and coconut in one pot and boil for 3 minutes. Add pecans and Rice Krispies. Remove from heat and then add the pecans and Rice Krispies.	Let cool slightly, enough to handle. Roll into small balls then coat with powdered sugar.
Mix flour, salt and pepper. Roll stew meat in flour mixture. Brown in skillet with vegetable oil that covers the bottom of the pan. Pour off excess oil. Add tomatoes or tomato sauce, water, vinegar, onion, bay leaf and carrots. Cover and simmer until carrots are done. Serve over cooked noodles (or rice).
Melt margarine in a heavy saucepan over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Cook chicken in pot covered with water. Remove chicken to cool and save water. Cook spaghetti according to package directions in reserved chicken broth. Drain. Saute celery in butter in large skillet. Add chicken that has been removed from the bone and cubed, cooked spaghetti and rest of ingredients, except Parmesan cheese. Mix carefully. Pour into 9 x 13-inch baking pan. Sprinkle with Parmesan cheese. Bake at 350° for 45 minutes. Makes 8 servings.
Soak the first 3 ingredients for 30 minutes. Drain; save liquid. Brown sausage with the onion; drain fat. Add the remaining ingredients. Add wine broth and water to desired consistency. Simmer for 2 hours.
In mixing bowl, toss together crumbs and melted butter. Press mixture onto bottom of a 13 x 9-inch pan. In a bowl, beat remaining 1/2 cup butter for 30 seconds. Add powdered sugar and beat until fluffy. Beat in eggs. Spread egg mixture over the crumbs. Slice bananas lengthwise in halves and arrange over top. Spoon pineapple over bananas. Spread Cool Whip over bananas. Sprinkle with chocolate and nuts. Cover and refrigerate 4 hours. Cut into squares. Top with a cherry.
Dissolve yeast. Add remaining ingredients. Knead a little. Let rise until double. Make into rolls. Let rise again. Bake at 400°. Yields 1 dozen.
Wash cucumbers and cut in strips; put in jar (with head of dill for each jar). Heat remaining ingredients to boiling and pour over cucumbers. Seal.
Mix and bake at 400° for 20 to 25 minutes. Makes 12 to 14.
Mix ingredients. Melt candy and pour until coated. Spread on wax paper. Let harden. Break in pieces and store. Serve in new small trash can.
Layer chicken in a dish. Mix other ingredients and pour over chicken. Cover and bake for 2 hours at 300°. Good served with rice.
Saute onion and green pepper. Brown beef in skillet. Add soup, water, corn and seasoning. Mix well and simmer for 15 minutes. Pour into greased 9 x 13-inch glass casserole or pan 3/4 full, leaving room for Cornbread Topping.
Cut frankfurters in half lengthwise, then crosswise. Melt butter in skillet. Add onions; cook slowly until soft. Add beans. Stir in soup and milk; mix well. Cook over low heat until it simmers. Fold in frankfurters. Heat until bubbling, then put in casserole dish. Put biscuits on top. Bake at 375° until shredded cheese on top melts.
Let butter soften. Grate cheese and mix together. Work in flour, a little at a time. Make small balls and press with fork. Add nut to each top, if desired. Bake at 375° for 15 minutes. Makes 75.
Saute nuts in butter for 2 minutes. Stir in soy sauce. Remove from pan. Stir in salad dressing mix. Place nuts in single layer to cool.
Mix well the first 5 ingredients and pour in the remaining ingredients. Stir gently. Do not overbeat. Pour into greased skillet or muffin tin. Bake at 425° until the top is golden brown, crisp and crumbly.
Preheat oven to 350°. In a small saucepan, over low heat, melt chocolate in water. Stir. In a large bowl, beat sugar and Crisco until fluffy. Beat in egg yolks and vanilla. Stir in chocolate mixture.
Mix together shortening, brown sugar and eggs. Sift together flour, baking powder and salt. Stir in chocolate chips and broken nuts. Spread into pan greased. Bake 30 minutes in 350° oven.
Mix all ingredients at medium speed. Pour into 3 (9-inch) greased and floured pans. Bake at 350° for 35 minutes.
Chop cabbage coarsely. Put in large pan or crock-pot. Mix together hamburger, onion, egg, rice and Worcestershire. Form into patties or meatballs; place on top of cabbage. Mix soup, water and sugar together; pour over top of all. Cook, covered, until meat is done. To thicken, cook, uncovered, for 10 minutes or more.
Cook noodles until tender; drain. Brown sausage and onions. Spoon off all but 1 1/2 tablespoons fat. Add noodles, soup, milk, water and cheese. Stir well. Pour into greased baking dish. Sprinkle top with crackers and butter mixed together. Bake at 350° for 25 to 30 minutes.
Combine butter with flour and 1 cup chopped pecans. Press in bottom of 13 x 9-inch pan. Bake for 20 minutes at 325°. Let cool completely. Combine cream cheese, 1 cup Cool Whip and confectioners sugar. Spread on crust. Combine milk with pudding. Spread on cream cheese mixture. Top with 1 cup Cool Whip, 1/2 cup chopped pecans and chocolate syrup. Refrigerate.
Cook beef stew in a large pot. When done, add butter and milk. Bring to a boil. Separate layers. Drop into mix. Dumplings are done when they begin to roll. You can also use your own dough from scratch.
Combine the cranberry juice, pineapple juice, orange slices, cinnamon sticks and cloves in a large sauce pan. Bring to a boil. Strain into a heatproof punch bowl.
Drain and chop fruits. Dissolve Jell-O in boiling water. Add lemonade and stir until melted. Chill until slightly thickened. Blend in Cool Whip and fold in fruit. Pour into serving dishes and freeze about 4 hours.
In skillet, brown beef in oil. Add vegetables, soup and soy sauce. Cover and cook over low heat 20 minutes until meat is tender. Stir now and then; blend cornstarch and water; stir into mixture. Cook, stirring until thickened. Serve with cooked rice.
Cook asparagus just 5 minutes, then place in casserole dish. Blend butter and flour. Add milk gradually and cook slowly until thickened, stirring constantly. Add cheese and salt. Pour sauce over asparagus; sprinkle with crumbs. Dot with butter and bake in slow oven at 325° for 30 minutes.
Brown meat well and scrape up brown bits while adding water, then add rest of ingredients. Adjust seasonings. Cooks in 1 hour. Even better the second day.
In saucepan, combine celery, mushrooms, bouillon, onion, peppers, sherry extract, soy sauce, salt, pepper, ginger and nutmeg. Cover and cook over low heat for 10 minutes or until onions and celery are tender but still crisp. Add pork and pimentos. Mix well. Cook 3 minutes longer or until hot. Serve over rice. Serves 4.
Butter a large loaf pan. Line with waxed paper and butter paper well. Mix all ingredients together well. Pack into prepared pan. Refrigerate overnight before cutting. Serve plain or with whipped cream.
Mix the mayo and sour cream. Add the dill weed, onion flakes, seasoned salt, garlic salt and Accent. Add the Worcestershire sauce, hot sauce and parsley flakes.
Boil zucchini for 6 minutes. Drain. Add pineapple, lemon juice and sugar. Stir well. Boil 10 minutes. Add dry jello. Pour into containers. Cover and refrigerate or freeze or cover with paraffin and lid.
Saute beef until it loses its red color. Add onion and cook until tender. Stir in corn, soup, sour cream, pimento, salt, pepper and noodles. Spoon mixture into a lightly greased 2-quart casserole. Sprinkle with crumbs and cheese. Dot with margarine. Bake at 350° for 30 minutes. Makes 6 to 8 servings.
Beat egg whites with cream of tartar until frothy. Beat sugar in gradually. Continue beating until meringue is stiff and glossy.
In skillet, cook tortillas, one at a time, in hot oil for 15 seconds on each side. (Do not overcook or they won't roll.) Place 2 tablespoons shredded cheese and 1 tablespoon chopped onion on each tortilla; roll up. Place, seam side down, in 11 x 7 1/2 x 1 1/2-inch baking dish.
Grind liver, onion and suet together, then add an egg. Roll crackers to make a large cupful. Add 1/2 teaspoon salt and a little pepper. Add to liver and mix well. Boil a soup bone to which onion, celery and 1 teaspoon salt have been added. When vegetables are tender, make small balls of liver mixture and drop into the soup. Cook 20 minutes. Serve hot with crackers.
Mix pineapple, flour and sugar. Stir in cheese. Pour into greased casserole dish. Cover with cracker crumbs. Bake at 325° for 30 minutes.
Cut broccoli and cauliflower into small pieces, using primarily the flowerets. Add onion, water chestnuts, Parmesan cheese, bacon pieces, basil and croutons. Mix Miracle Whip and sugar. Pour over salad and mix. Refrigerate.
Mix milk, jello, coconut, pecans and vanilla. Chill for 1 hour. Form in shape of strawberry. Roll in sugar. Make strawberry leaves out of almonds.
In skillet, cook the sausage over medium high heat, stirring until browned and fat is rendered. Add onions, garlic, chili powder and spices and cook, stirring until onions are soft. Remove from heat and cool.
Heat water and sugar to boiling, stirring constantly, until sugar is dissolved. Cool. Refrigerate all ingredients. Just before serving, mix in large punch bowl. Makes 60 (1/2-cup) servings.
In large casserole dish, layer the pork chops (salted and peppered), then the onions and then potatoes. Pour mushroom soup over potatoes, covering well. Cover and bake at 350° for 1 to 1 1/2 hours or until potatoes are tender.
In skillet, crumble and brown sausage and onion. In a mixing bowl, blend together milk, mushroom soup and pepper. In 9 x 9-inch casserole dish, layer 1/2 of potatoes, 1/2 of soup mixture, 1/2 of grated cheese and 1/2 of sausage. Repeat. Cover with foil and bake at 350° for 1 1/2 hours. Uncover; sprinkle a little more cheese over top. Return to oven until cheese is melted.
Place rhubarb in bottom of 9 x 13-inch pan. Mix sugar, cornstarch and water. Boil until clear. Add vanilla. Let set.
Drain oranges and pineapple. Mix these and other ingredients. Cool in refrigerator and serve.
Mix muffin mix, egg, milk and hot sauce; spread in greased 13 x 9-inch pan.
Cream enough mayonnaise into the cream cheese to hold it together. Add Worcestershire sauce, garlic and onion and mix well. Spread to 1/2-inch thickness on waxed paper. Chop oysters and spread them on top of cream cheese mixture. Roll as for jelly roll using a knife to start it. Chill for 24 hours. Serve with toast rounds or crackers.
Mix first 4 ingredients together. Fold in remaining ingredients. Chill in salad pan.
Place hamburg in a large casserole, add layers of sliced onions and sliced potatoes. Cover with tomatoes, add seasonings. Bake at 350° for 1 1/2 hours. Makes 6 to 8 servings.
In an 11-inch plate arrange a "sea" of lettuce leaves on a lower portion of plate. Place a banana half on surface of "sea" creating the hull of a sailboat. Use remaining full length piece of banana to create the "mast." Using 2 shorter pieces outline the "sail". Fill in with fruit cocktail.
Wash chicken. Then salt and pepper chicken. Batter heavy with flour. Place in roasting pan with onion. Cover with water. Cover with lid and bake about 45 minutes in a 450° oven.
Empty cottage cheese and Cool Whip into large salad bowl. Fold together. Chop cherries and orange slices into small pieces. Fold into the cheese and Cool Whip mixture. Fold the crushed pineapple into the mixture and sprinkle with just enough of the cherry Jell-O to make it a pink color when mixed well.
Combine eggs, milk and oil. Add flour and 1/2 tsp. salt. Beat until smooth. Pour 2 Tbsp. batter into greased 6 inch skillet. Tilt. Cook on 1 side and turn. Invert on toweling. Repeat to make 16 crepes. Cook sausage and onion together; drain. Add cheeses and marjoram. Mix well. Place 2 Tbsp. sausage filling down center of each crepe; roll up. Place in 11 x 7 inch baking dish. Cover and chill. Bake covered in 375 degree oven for 40 minutes. Mix sour cream and butter and spoon over top. Bake uncovered for 5 minutes.
Combine powdered sugar, cream cheese and yogurt. Spread dough out on cookie sheet and bake. After cool, top with cream cheese mixture. Top with favorite fruit.
Melt chocolate in boiling water. Cool. Cream butter and sugar. Add egg yolks, 1 at a time, beating well after each one. Add melted chocolate and vanilla. Mix well. Sift dry ingredients together and add alternately with buttermilk to chocolate mixture. After beating until smooth, fold in egg whites. Bake in 3 (8 or 9-inch) greased Teflon cake pans at 350° for 30 to 40 minutes. Cool and frost with Coconut-Pecan Icing. Yields 1 (3 layer) cake.
Heat 1 can apricot nectar. Pour into bowl with orange jello. Stir until dissolved. Place other can apricot nectar in blender. Add cream cheese, one package at a time, blending well. Add this to jello and stir well. Add crushed pineapple and chopped pecans. Pour into 3-quart mold.
Blend flour, brown sugar; add cooking oil, eggs, flavoring; mix in 2 cups of nuts and butterscotch morsels. Mix well and pour in greased and floured oblong pan. Bake in 250 degree oven about 1 hour or until done.
Combine and cook first 10 ingredients 25 minutes. Add beans and peas with their juice and potatoes. Cook 20 minutes more. Add cabbage and 3 tablespoons olive oil and cook until cabbage is tender. In separate pan, cook 1 cup macaroni; drain. Add to soup. Serve with Romano cheese.
After cornbread has been cooked and cooled, crumble until very fine. Add your onion, bell pepper, tomatoes and celery. Add 2 dashes of Tabasco sauce for a little flavor or 4 to 5 for a hot flavor. Add Hellmann's mayonnaise and stir until well mixed. Refrigerate overnight for best taste.
Arrange pork chops in long casserole dish. Mix together other ingredients and pour over chops. Cover and bake at 300° for 1 hour or until chops are tender.
Mix puree, sugar and salt. Add 1 1/2 cups boiling water. Boil for a few minutes. Pour melted butter over bread. Then pour puree mixture over bread. Bake, uncovered, at 350° or 375° for 30 minutes.
Mix together and boil for 2 minutes in saucepan. Remove from heat. Add 3 cups oatmeal and 1/2 cup peanut butter. Drop by teaspoons on wax paper. (Grease wax paper with margarine.)
Mix all ingredients together. Bake in a 13 x 9 x 2-inch pan that has been sprayed with cooking spray. Bake at 350° for approximately 1 hour or until real brown on top. Sooo good!!
Cut bacon strips into three pieces. Coat with egg mixture. Dip generously in Parmesan cheese. Place on cookie sheets. Bake at 350° for 20 to 25 minutes. Check at 15 minutes (maybe turn).
Use equal parts of ground suet, corn meal and sugar. Add 1/2 part water and cook 20 minutes. Add several tablespoons peanut butter. Pour into greased pan. Cool. Cut into squares and put in mesh bags (like orange bags). Hang in tree. Birds prefer this over most other foods.
Preheat oven to 350°. Grease loaf pans. Mix first 6 ingredients, then add the rest and beat well. Pour in pans and bake about 1 hour.
Add lemon juice to water. Pour over oranges. Let stand overnight. Boil until soft; press through jelly bag and strain. To each 2 cups of juice, add 1 3/4 cups sugar. Boil rapidly to jelly stage. Pour into sterilized jelly glasses.
Scald milk; slowly add egg yolks. Combine sugar and cornstarch; add to milk and egg mixture. Cook, stirring constantly, until mixture coats spoon, about 5 minutes. Remove from heat. To 1 cup of this custard, add 1 1/2 squares grated chocolate and the vanilla, mixing well. When cool, pour into the baked pie shell and chill. Soften gelatin in cold water and dissolve in remaining custard. Cool. Beat egg whites and cream of tartar until stiff and gradually add sugar. Fold into custard. Add rum extract. As soon as chocolate has set, pour in the custard mixture. Chill until firm. Whip the cream and spread on pie. Top with grated chocolate. Serves 6 to 8.
Mix thoroughly; roll in 2 logs and roll each in chopped pecans. Chill 6 hours. Serve on Ritz crackers.
Mix all together. Bake for 30 minutes in a 13 x 9-inch pan at 350°.
In double boiler, melt caramels and butter. Add sweetened milk to mixture. Prepare cake mix according to package directions. Pour 1/2 of batter in a 9 x 13 x 2-inch pan. Bake 15 minutes at 350°. Pour caramel mixture over cake. Then sprinkle chocolate chips and chopped walnuts over mixture. Pour the other half of batter over all. Bake for another 20 to 30 minutes or until done.
In a large bowl add flour, sugar, soda, and cinnamon; add eggs and oil. Stir to mix; do not beat. Stir in vanilla, pineapple, pecans and bananas. Spoon into 3 greased and floured 9-inch tins. Bake at 350° for 25 to 30 minutes.