HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place 1/2 of the beans in a casserole. Season with 1/2 teaspoon salt. Add chestnuts. Spread with 1 can of soup on top. Add second layer of green beans; sprinkle with 1/2 teaspoon salt. Cover with 1 can mushroom soup. Bake at 350° for 20 minutes. Sprinkle French fried onions on top. Bake 10 minutes longer.
Mix all ingredients together. Fill loaf pans 3/4 full which have been greased. Let stand 10 minutes. Bake for 1 hour at 325°.
Arrange squash in greased 2-quart casserole. Add onion and green pepper. Season with salt and pepper. Cover with crumbs. Pour undiluted soup over all. Sprinkle or layer with cheese. Bake at 325° for 45 minutes. Brown ground beef; season with salt and pepper. Sprinkle over casserole. Bake 25 minutes longer.
In a large skillet with a cover, cook bacon slices over moderate heat until they are crisp. Transfer the bacon to paper towels to drain and keep warm. Pour off all but 4 tablespoons of the fat from the skillet; add plum tomatoes and cook over moderate heat, stirring the mixture to break up the tomatoes, for 5 minutes. Add sugar, salt and pepper to taste and cook the mixture until it is thick. Pour off 1/2 to second skillet. Gently break 8 eggs over the mixture in each skillet; sprinkle them with salt and pepper to taste and cook the mixture, covered, for minutes or until the eggs are cooked to the desired degree of doneness. Divide the buttered toast among 8 heated serving plates, arranging them on one side of each plate. Transfer 2 eggs with a spatula to the opposite side of the plate; spoon the tomato mixture over them and put 2 slices of bacon on each slice of toast.
Mix together honey, oil, pumpkin, chopped dates, walnuts, salt, cinnamon, cloves and baking soda. Add flours and wheat germ. Spray loaf pans. Bake for one hour at 350°. Makes 3 loaves.
Melt butter. Drain sweet potatoes and place in casserole dish or mash partially. Add the rest of the ingredients and continue to mash all together.
Melt chocolate in a double boiler or microwave. In a small mixing bowl, beat cream at a very high speed until soft peaks form; set aside.
Beat eggs 5 minutes, then add remaining ingredients and mix well. Bake in a jelly roll pan 15 minutes at 350°. While hot, spread with peanut butter, about 4 to 5 tablespoons. Refrigerate until cool. Spread melted chocolate, either 2 large Hershey bars or one 12 ounce bag of Hershey's chips (milk chocolate). Let harden, then cut into squares.
Combine ham, beef, pork, bread crumbs, egg and tomato puree. Form into a loaf pan. Steam for 1 hour and bake in a 350° oven for 1 1/2 hours. Serve with tomato sauce or grilled pineapple slices. Makes 16 portions.
Empty beets and their liquid into a small saucepan. Add vinegar, sugar and salt; heat until sugar dissolves. Cool mixture to room temperature. Place eggs in a preserving jar. Pour in beet mixture and add just enough of the water to cover eggs. Cover and marinate in the refrigerator for 1 to 2 weeks before serving, stirring occasionally.
Mix with your hands! Mix margarine and shortening. Add sugar and mix well. Add eggs, mix well. Add flour until the dough is stiff enough to handle. Roll out as thin as pie crust if you want really thin cookies or about 1/2 inch thick for thicker cookies. Cut with any cookie cutter you prefer. Bake at 400° until the edges are light brown. If you roll them thin, you will have a lot of cookies.
Cook broccoli until tender. Mix the eggs, mayonnaise and soup, then add the cooked, well drained broccoli. Put in casserole dish and top with grated cheese. Bake at 350° until set.
Saute butter or margarine in large skillet with onion and green pepper. Add crab or lobster meat; cook for 10 minutes. Add can of mushroom soup; cover and let simmer for 15 minutes. Serve over rice; season to taste. Serves 4.
Mix all ingredients in a large bowl. Shape into 1-inch balls. Place on cookie sheet so they don't touch. Freeze until hard, 3 hours or longer. Quickly remove frozen meatballs and store in a plastic container or bag. When ready to use, place frozen meatballs in oil and brown all over. Transfer to crock-pot and cook with barbecue sauce (one bottle of Ken Davis is best) for 2 hours.
Heat milk and cream together with vanilla bean in heavy pan over low heat. In large bowl, mix eggs, sugar, flour and salt and stir in a little of heated milk-cream mixture. Pour contents of the bowl into the heavy pan with remaining milk-cream mixture. Stir over low heat, without scorching, until thick and smooth. Remove from heat; discard vanilla bean and add peaches. Place in hand-cranked churn or electric ice cream maker and churn until cold and thick. Let mellow 30 minutes in freezer before serving.
In a saucepan, boil potatoes in salted water 15 to 20 minutes or until tender. Drain well, return to saucepan and shake over low heat a few moments or until dry. Mash well. Cook peas in boiling salted water 4 minutes. Drain well.
Mix together by hand. Grease 9 x 13-inch pan and press in mixture. Bake at 350° for 45 minutes.
Cook sugar, water and cranberries until berries start to pop. Add Jell-O and marshmallows to warm mix. Cool, then add other ingredients. Chill until firm.
Brown hamburger and onion. Simmer with remaining ingredients for 2 hours in crock-pot on low. Starting with taco chips, pour sauce over the chips and top with lettuce, tomatoes and cheese. Other ingredients could include sour cream, black olives, jalapeno peppers, salsa, etc.
Mix together peanut butter, powdered sugar, margarine and vanilla, then add Rice Krispies. In a double broiler, melt paraffin and chocolate chips. Stir until smooth. Leave over low heat. While this is melting make the peanut butter balls to desired size. Dip in chocolate and drop on wax paper. They are set up in 10 or 15 minutes.
Combine honey and sugar. Add eggs; beat. Sift flour, soda, cinnamon, nutmeg and ginger. Add enough flour to make a stiff dough. Shape into a ball and refrigerate 2 hours. Roll out on a floured board to a 1/4-inch thickness and cut with a round cookie cutter. Brush top of each cookie with egg white and press an almond into the center. Cook on greased cookie sheet for 12 to 15 minutes at 375°.
Cut steak and kidney into bite size pieces; put in a bag with flour and toss until well coated. Melt drippings in a saucepan; add meat and onion. Fry until brown. Stir in stock and simmer 1 1/2 hours. Stir in mushrooms and allow 30 minutes for cooking. Put in dish to cool. Put pastry over mixture. Bake in a 425° oven.
Take your child's favorite juice. Pour into ice cube trays and freeze. To serve, pop into small plastic bag. Use plastic bag to catch the drips. To make a popsicle type, put sticks in trays covered with Saran Wrap.
Cream together sugar and eggs. Add flour, baking powder and salt alternately with milk. Add chopped nuts. Grease and flour 1 tube pan or 2 loaf pans. Bake at 300° for 1 hour.
Bring to boil sugar and vinegar, stirring to dissolve sugar. Let cool. Combine remaining ingredients with vinegar mixture. Cover and chill, stirring ingredients several times. Chill at least 8 hours.
Cook beans and then mash pinto beans. Add eggs, milk and vanilla. Mix together sugar, flour and baking powder. Then mix the 2 together. Pour into unbaked but dry out in oven pie crust. Bake at 350° for 30 minutes or until done.
Combine the first 3 ingredients in a large bowl; make a well in center. Combine egg and maple syrup in small bowl, stirring well; add bran flakes and let stand 5 minutes. Add liquid mixture to dry ingredients, stirring just until moistened. Spoon into greased muffin pans, filling 2/3 full. Bake at 400° for 18 to 20 minutes. Remove from pans immediately. Yield: 15 muffins.
Dissolve the first 8 ingredients, then add the ginger ale and congeal. Later add celery, grapes, pineapple and nuts.
Spread thinly sliced ham with 1/4 inch of cream cheese. Take 1 whole green onion, washed, dried and ready to eat and hold it lengthwise of ham. Trim onion to fit ham and roll up the onion lengthwise in ham to form a ham roll. Make as many as you wish; refrigerate until ready to serve. Cut ham rolls in about 1/2 to 1-inch pieces. One ham roll equals about 8 pieces. Refrigerated ham rolls last up to 1 week if wrapped in foil.
Cook macaroni according to package directions. Drain and rinse in cold water. Place in large bowl; add all remaining ingredients and mix well. Cover and chill several hours or overnight.
Wash cucumbers. Let stand in cold water overnight (add ice). Pack into clean quart canning jars. Add to each quart 1/8 teaspoon powdered alum, 1 clove of garlic, crushed, and 2 heads of dill.
Brown meat. Add garlic salt and pepper. Drain meat and add soup, tomatoes and onion. Mix together. Layer with corn tortillas and meat mixture and top with grated cheese. Cover and bake for 1 hour at 350°.
Melt butter in heavy pan. Lightly brown chopped mushrooms, chopped hazelnuts and breadcrumbs. Add salt and pepper to taste. Stuff bluefish; bake in a 450° oven for 1/2 hour.
Grease an 8 x 8-inch pan with butter. Layer ingredients, starting with crumbs. Pour milk over all. Bake at 350° for 20 minutes, or until golden brown.
Stir 2 cups boiling water slowly into sifted meal until smooth. Add salt and eggs. Then add milk and baking powder last. Pour into sizzling baking dish into which has been melted 1 tablespoon of Crisco. Bake in hot oven for 25 minutes or until golden brown.
Place chicken into 8-inch square baking dish. Layer cheese over chicken. Mix soup and milk. Pour over cheese layer. Mix melted butter and stuffing mix. Layer on top. Bake at 350° for 30 minutes. Can be made a day ahead.
Mix puddings together as directed on box. Add sour cream and 1/2 of Cool Whip. In 9 x 13-inch pan or long dish, alternate vanilla wafers, bananas and creamed mixture, ending with creamed mixture. Use remaining 1/2 of Cool Whip as topping.
Remove stems and chop. Saute in margarine and garlic 3 minutes to brown. Add sausage until well browned. Stir in remaining ingredients until heated through. Stuff each mushroom cap and heat at 350° about 3 minutes. Brush with butter.
Brown ground beef with salt and pepper; drain. Add beans and Tabasco into dressing. Combine lettuce, tomatoes and onion. Crush taco chips. Add ground beef and beans to vegetables and mix. Add taco chips and dressing. Toss. Add seasoning for flavor as desired.
Mix sugar and cornstarch. Add water; cook over low heat. Stir constantly until thick. Divide in 4 to 5 portions and add different colorings. Great for small children.
In large skillet, cook chicken and shrimp in oil until tender; remove and set aside. Add onion and garlic. Cook until onion is tender. Add Carolina rice; stir until opaque. Add saffron, broth and lemon juice. Cover and simmer 20 minutes until rice is tender. Add chicken and shrimp. Chill several hours. Serve on green. Garnish with olives, avocado and tomatoes. Makes 6 servings.
Soften	cream cheese.	Mix all ingredients using 1 cup chopped pecans. Form into ball and roll in remaining cup of pecans, crushed.
Saute beef in hot oil. Place uncooked noodles on top of meat. Mix remaining ingredients. Pour over noodles, moistening well. Do not stir. Bring to a boil, then turn heat low. Cover and simmer for 30 minutes or until noodles are tender. Use a 3 or 4 quart container.
Saute onion in large skillet. Add ground beef and brown. Drain grease. Add drained kidney beans to skillet with cooked ground beef. Simmer until thoroughly heated.
Beat eggs until frothy. Add sugar, oil and vanilla. Beat until lemon colored. Stir in zucchini. Sift remaining ingredients. Fold into egg-zucchini mixture. Pour into 3 loaf pans. Bake at 350° for 1 hour. Let cool 10 minutes; remove from pans.
Mix all ingredients except soda and flour. Boil for one minute, then add flour and soda. Place in loaf pan and bake at 350° for 30 minutes or until done.
Sift cornmeal and flour together. Cut in shortening. Add cheese. Finish as any other pie crust.
Chop or dice chilies and layer in bottom of pan. Cover with cheese. In a bowl, mix biscuit mix, milk and eggs and pour over cheese. Bake at 350° for 3/4 to 1 hour. Not too spicy.
About 40 minutes before serving, start preparations. Cook noodles according to package directions. Drain. In large skillet, melt butter and cook mushrooms until tender. Blend in flour; gradually add broth, milk, salt and pepper, stirring constantly until sauce is thickened. Preheat oven to 350° sometime during these preparations. In greased 2 1/2 quart casserole dish, combine noodles, chicken and sauce. Top with cheese and bake for 20 minutes.
Rinse each can with 1/2 can of water and mix all ingredients together. Simmer for 5 hours.
Cream 1/2 cup of sugar and butter. Add egg yolks, salt, flour, baking powder, milk and vanilla. Pour into 2 large, ungreased, 10-inch layer cake pans.
Dissolve honey in 1/4 cup warm water. Scald milk and add butter, honey and salt, let butter melt. Cool milk mixture to lukewarm. Add eggs and yeast, then flours. Mix well. Knead until satin smooth. Place in buttered bowl; cover and let rise two hours, or until doubled in bulk. Punch down and form into round balls about the size of a golf ball. Place separately on buttered cookie sheet or close together in buttered round pan. Cover and let rise again about 30 minutes. Bake in preheated 350° oven 15 to 20 minutes or until browned. Makes about 2 dozen. These freeze well.
Butter both sides of bread slices. Place 8 slices in 10 x 13-inch pan. Add half the ham and cheese. Top with remaining 8 slices of bread and cover with remaining ham and cheese. Mix eggs, milk and mustard together and pour mixture over layered dish. Refrigerate overnight. Bake at 325° for one hour or until top is golden brown. If desired, mix crushed corn flakes with melted butter and sprinkle over casserole before baking. May be made 1 to 2 days ahead. Chopped onion may be added to ham and cheese.
Mi cake mix, 1 egg and butter (will be thick). Spread evenly in a 9 x 13-inch pan. Mix cream cheese, powdered sugar and 2 eggs. Pour over layer. Bake at 350° for 30 to 40 minutes until golden brown.
Bring egg whites to room temperature. Beat until they are really stiff; they look dry. Mix together sugar and cornstarch. Add to egg whites and mix in very fast. Add vinegar and beat only enough to mix. Form mixture in a mounded circle on aluminum foil, greased very lightly. Flatten top. Heat oven to 300°, turn down to 225°; bake for 45 minutes. Turn oven off for 30 minutes; do not open during this time. Turn upside down on plate.
Combine brown sugar, shortening, maple syrup, vanilla and maple extract in large bowl. Beat at medium speed until well blended. Beat egg into creamed mixture.
Melt butter in a 13 x 9 x 2-inch pan. Sprinkle brown sugar evenly in pan. Drain peaches. Arrange peaches and cherries in sugar mixture. Mix cake as directed on box; spread batter over fruit. Bake at 350° for about 45 to 50 minutes until cake tests done with a toothpick. Let stand 5 minutes, then turn upside-down on cookie sheet. Serve warm with Cool Whip.
Heat oven to 350°. In large mixer bowl, combine all filling ingredients. Beat at medium speed 1 to 2 minutes. Pour into greased 13 x 9-inch pan. Bake for 25 to 30 minutes.
Bring the sugar and syrup to a rolling boil. Add peanut butter. Stir and mix well. In a large mixing bowl, pour ingredients over the cornflakes and coconut. Drop by spoonfuls onto wax paper.
Preheat oven to 350°. Cut potatoes in half and scoop out flesh. Reserve skins. Saute garlic in the stock until softened, about 3 minutes. Mash the potato with the warm milk, yogurt, garlic, pepper, paprika and cabbage. Stuff the potato mixture into the reserved skins. Place the potatoes in a baking dish and bake them until heated through, 20 to 30 minutes.
In a mixing bowl, pour water over oatmeal. Let stand 10 minutes. Add sugars and butter, stirring until butter melts. Add eggs and mix well. Stir in flour, soda, cocoa and salt. Mix well. Stir in half of chips. Pour into a greased 13 x 9 x 2-inch pan. Sprinkle top with remaining chips and walnuts. Bake at 350° for 40 minutes. Makes 12 servings.
Preheat oven to 400°. In a saucepan on low-medium heat, stir in soup and sour cream and spices. Mix well. Do not boil. Keep warm. Spread 2 to 3 tablespoons soup mixture onto tortilla. Sprinkle on Parmesan cheese. Add 2 to 3 tablespoons chicken pieces. Roll up. Place in a 9 x 13 x 2-inch pan. After all tortillas are in pan, pour remaining soup mixture over tortillas and sprinkle on Mozzarella cheese. Jalapeno peppers may be sprinkled on top. Bake for 45 minutes.
Heat oyster stew very slowly until thawed. Lift out oysters and set aside. Drain liquids from canned oysters and mushrooms into stew pan. Heat. Saute oysters and mushrooms in butter and set aside. Stir crackers into stew and heat. Stir in seasonings, oysters and mushrooms and layer whole mixture into baking dish. Melt butter in saucepan and mix with crushed crackers and alternate rows of parsley and butter-cracker mix on top. Bake at 400° for 20 minutes. Serves 8.
Preheat oven to 450°. Mix fruit, sugar, tapioca and almond extract in a bowl. Fill pastry-lined 9-inch pie plate with fruit mixture. Dot with 1 tablespoon of butter. Cover pie with top crust. Seal and flute edge. Cut several slits to permit steam to escape. Bake in a 450° oven for 10 minutes only. Reduce heat to 350° and bake 40 minutes longer. Cool.
Mix sugar and cornstarch together. Mix egg yolks with milk. Add to sugar mixture with salt. Cook, stirring until thick. Remove from heat and add vanilla. Cool. Mix powdered sugar and peanut butter until crumbly. Place 2/3 of this in bottom of baked pie shell. Add filling and top with whipped cream or Cool Whip. Sprinkle rest of peanut butter mixture over top.
Lay chicken on 13 x 9-inch pan and cover with barbecue sauce and onions. Bake at 375° for 30 minutes. Turn chicken over and baste. Return to oven for 30 more minutes. Remove chicken from oven. Place biscuits in sauce, then place on top of chicken. Return to oven until biscuits are done (usually 10 minutes). Serve with corn-on-the-cob and string beans.
Mix together all ingredients until sugar is dissolved. Pour into unbaked pie shell at 375° for 40 to 45 minutes.
Mix string beans, mushroom soup and chopped mushrooms together in casserole dish. Top with onion rings. Bake at 300° for 15 minutes. Serves 6.
Brown meat, using no seasonings, in a skillet or Dutch oven. (I use a deep fat fryer/slow cooker combination.) Turn down heat. Add soup mix and condensed soup. Water can be added (a small amount) to make a thinner sauce. Cover and simmer until meat is done. Serve with rice, mashed potatoes or noodles.
Mix together. Top with bread crumbs. Add butter. Bake at 375° for 1 hour.
Melt margarine; mix all other ingredients together with margarine. Pour in unbaked pie shell and bake for 40 minutes at 325°.
Cook squash and onions for 5 minutes. Mix cream of chicken soup, sour cream and carrots in large bowl and fold in cooked squash and onions. Blend stuffing mix and butter in separate bowl and place 1/2 the mixture in baking pan. Spoon squash mixture over stuffing and sprinkle remaining stuffing mix over the top. Bake at 350° for approximately 20 minutes.
Put all ingredients, except flour, in a bowl and beat until well mixed. Stir in flour and chill 1/2 hour; roll mixture very paper thin on floured board. Cut into 1/4-inch strips. Make a small lengthwise slit in the center. Roll 1 end through slit to make a bow. Deep fry in hot oil or shortening until golden brown. Dish with powdered sugar. Cool.
Quarter biscuits and roll into mixture of cinnamon and sugar. (Easier to put sugar and cinnamon in a large bowl with lid and shake.) Spray Bundt pan with Pam and place biscuits in it. Put leftover sugar and cinnamon in melted butter and mix. Pour over biscuits. Add nuts. Bake at 350° for 30 minutes or until done. Invert on plate and slice or pull apart with fingers. Great for holidays.
Cream the sugar with the margarine. Add eggs, one at a time, and beat until light and fluffy. Mix together flour, soda, baking powder and salt. When well mixed, add slowly to sugar mixture. Stir in vanilla. Add oatmeal and coconut alternately while beating mixture. Stir in nuts and drop by tablespoonful onto ungreased cookie sheet. Bake at 350° for 9 to 12 minutes until cookies are golden brown. For crisp cookies, bake longer; for chewy cookies, bake less. Makes 5 dozen cookies.
Cook cauliflower in salted water until done, about 10 minutes. Combine flour, salt and pepper. Set aside. Melt 3 tablespoons butter in pan. Add flour, salt and pepper. Add milk and cook until thick. Put cheese and cauliflower in a greased 2-quart casserole dish and spoon sauce over top. Combine stuffing, 1/4 cup water and 2 tablespoons melted butter. Mix well and put over cheese sauce. Bake at 350° for 30 minutes.
Mix all the ingredients; pour in greased and floured Bundt pan. Bake at 350° for 1 hour or until cake pulls away from pan.
Saute sausage in a frying pan, using a little oil, if necessary, over high heat for 5 minutes. Drain fat and combine sausage in a large bowl with remaining ingredients. Toss well with the vinaigrette and serve at room temperature. Makes 6 servings.
Boil broccoli for 5 minutes. Drain. Add all other ingredients to broccoli and pour into buttered casserole dish. Spread crumbs on top and bake for 40 minutes at 350 degrees.
Mix all ingredients together. Bake in a well-greased pan at 350° for 45 minutes in an 8 or 9-inch pan.
Saute onion and okra in hot drippings until okra ceases to rope, about 30 minutes, stirring frequently. Add tomatoes and stir in remaining ingredients. Reduce heat; cover and cook 20 to 30 minutes. Serves four.
Mix in order and bake at 350° for 45 minutes in a greased and floured loaf pan.
Leave ice cream out to get soft. Break up angel food cake and put in bottom of 9 x 12-inch pan. Mix ice cream, milk and instant pudding together. Pour over angel food cake. Put in refrigerator overnight. Top with Cool Whip and Heath candy. Cut and serve.
Mix all but last 2 ingredients and pour into greased pan (10-inch square Corning is fine). Top with cornflake crumbs mixed with melted margarine (or any other crunchy topping you might prefer; crushed potato chips would be good). Bake at 350° for 1 hour.
Mix dry ingredients, mayonnaise and water; beat. Bake at 350° about 30 minutes.
Salt and pepper cube steak; roll in flour and fry until brown on both sides in melted shortening. Put steak in large pan after browning (9 x 13-inch Pyrex works well).
Cook cake mix as directed. Puncture with fork and pour 1 cup Hershey's syrup over cake. Let stand 3 to 4 hours. Break up cake until crumbly and mix pudding. Put in deep glass container, layering as follows:
In heavy saucepan, over low heat, melt coating with sweetened condensed milk and salt. Remove from heat; stir in nuts and vanilla. Spread evenly into wax paper-lined 8 or 9-inch square pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store tightly covered at room temperature.
Cream butter and sugar real well. Add eggs, one at a time, beating well. Combine flour and spices; mix together, then add to the butter mixture. Add this to all the fruit, nuts and preserves that have been chopped. Line a tube cake pan with brown paper; grease the paper with cooking oil. Add the cake to this pan; cover with wax paper and tie the paper down with a string. Put the rack in the pressure cooker that has about 3 cups of water in the bottom of the cooker. Cook on 10 pounds pressure for 45 minutes.
Lay 1 can of crescent rolls in bottom of 9 x 13-inch ungreased pan. Press seams together. Mix first 4 ingredients together and spread over dough in pan. Lay last can of crescent rolls on top, again pressing seams together. Brush top with egg white. Bake at 350° for 20 to 30 minutes. Cool. Cut into squares.
Mix shortening and salt into flour, as you would for pie crust. Add milk. Will make a stiff dough. Roll thin and cut as desired. Drop dumplings into boiling broth, one by one, so they do not stick together. Cook slow for 12 to 15 minutes (covered). Do not stir or remove cover until ready to serve.
Wash and stem mushrooms. Dry. Mix the cheeses and the onion; stuff into mushroom caps. Dip in melted butter. Place on cookie sheet. Bake at 325° for 20 to 25 minutes, or until cheese is brown.