HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute onions in the margarine until tender. Pour into pie crust. Beat eggs slightly. Add milk, salt and pepper. Bake 15 to 20 minutes in a 425° oven. Check doneness by inserting knife near the center. If it comes out clean, the pie is done.
Bake in well greased and sugared pans for 1 hour at 350°. Reduce heat to 325° for 30 minutes or until center is done.
Mix first 4 ingredients in deep stew pot. Add remaining ingredients. Cover and bake at 225° for 2 hours and then bake at 250° for 2 hours.
Cook and mash potatoes. Add sour cream, cottage cheese, onion, butter, salt and pepper. Mix well. Place in casserole dish. Sprinkle parmesan on top. Bake at 325° for 30 minutes.
Mix first 4 ingredients three hours ahead to secure a good flavor. Put into refrigerator. When it's time to serve, add ginger ale and sherbet. Serves 30.
Combine beans, corn and milk in saucepan. Simmer until tender. Add butter and seasonings. Mix well. Serve. Yields 4 servings.
Brown meat and onion. Add seasoning and tomatoes. Cover and simmer 15 minutes. Add beans and pour into 9 x 13-inch pan. Top with corn bread. Bake at 425° for 20 minutes or until brown.
Mix peas and cream of mushroom soup. Pinch off in little pieces 3 pieces of loaf bread. Slice eggs and add to mixture. Pinch off cheese in pieces. Stir all up together. Pour in baking dish. Crumble crackers across the top of casserole. Bake at 350° for 25 to 35 minutes.
Brown meat in oil and add next 3 ingredients and boil. Put in 2-quart casserole dish. Sprinkle cheese over meat, chips around edges and olives in middle. Bake 10 minutes at 350°.
Combine sauerkraut and sugar. Let stand for 30 minutes. Cut sauerkraut with scissors. Mix all ingredients. Chill for 12 hours. Makes 12 servings.
Prepare pasta as directed on package.	Rinse with warm water. Drain. Set aside.
Cut each wiener 7 times for bite size pieces. Add wieners to sauce. Serve hot in fondue pot. Use toothpicks to serve. Makes about 160 pieces.
Combine flour, sugar, salt, soda and cinnamon. Stir. Add remaining ingredients and mix well. Pour into greased and floured pan(s) - 2 10-inch round pans or 1 9 x 13-inch pan. Bake at 375° for approximately 1 hour. Cool and ice with cream cheese icing of your choice.
Put rice and margarine in saucepan. Cook until rice is brown. Pour in casserole dish. Add remaining ingredients. Bake at 350° for 45 minutes.
Brown hamburger meat. Drain. Add all other ingredients except cheese. Simmer 5 minutes. Add cheese. Melt. Pour into dish and serve with chips.
Grease 2 loaf pans and line with wax paper. Mix 1 cup sugar, butter and lemon extract. Beat in eggs. Sift dry ingredients and add alternately with milk. Beat just enough to blend. Fold in nuts and lemon rind. Bake at 350° for 1 hour. Combine juice and 1/2 cup sugar. Mix well. Remove baked bread from pan while hot; drizzle with lemon juice mixture over top and into cracks. Do not cut for 24 hours. Freezes well.
Melt butter in a heavy saucepan over low heat; add flour, sugar and salt, stirring until smooth. Cook 1 minute, stirring constantly until thick and bubbly. Remove from heat and stir in corn. Beat eggs well and gradually add 1/4 hot mixture into eggs. Stir. Add to remaining hot mixture, stirring constantly. Pour into a greased 1 1/2-quart casserole. Bake at 350° for 1 hour.
Mix together. Place in casserole dish. Bake at 350° for 40 minutes.
Mix jello with boiling water. Add cold water; add frozen sliced strawberries; mix. Pour into angel food cake pan. Immediately put angel cake on top of mixture. Chill overnight.
Brown hamburger with onion; drain. Add brown sugar and tomato soup. Salt and pepper to taste. Mix well. Cook noodles; drain and mix with cream of chicken soup.
Add butter, sugar, salt and milk. Mix well. Let cool (lukewarm); crumble in yeast. Stir until dissolved. Add 1 cup flour; beat with mixer until well blended. Add eggs; beat until smooth. Mix in remaining flour. Cover. Let rest 5 minutes. Knead 10 minutes. Let rise. Make rolls; let rise. Bake 8 to 10 minutes at 425°. Makes 3 dozen rolls.
Mix cake according to package directions. Set aside half of the batter; pour remaining batter into a greased and floured 9 x 13-inch baking pan and bake at 350° for 18 minutes. Meanwhile, in a saucepan over low heat, melt the caramels, milk and margarine. Remove from heat and add nuts. Pour over baked cake; sprinkle with chocolate chips and reserved batter. Bake 20 to 25 minutes more or until cake springs back when lightly touched. Cool. Cut into squares. Top with ice cream or powdered sugar and a pecan half.
In a medium bowl combine 2 tablespoons soy sauce, 2 tablespoons sherry, 1 tablespoon cornstarch, ginger root, garlic, sugar and salt; mix well. Add chicken cubes and let stand 30 minutes. In wok or large skillet heat 2 tablespoons peanut oil. Add cashews; stir-fry over medium heat 1 to 2 minutes until browned. Remove and drain on paper towels. If necessary add 1 tablespoon peanut oil to wok; turn heat to high. Add pea pods and mushrooms; stir-fry 3 to 4 minutes until crisp-tender. Add bamboo shoots; stir briefly. Remove to large bowl. In wok, heat 1 tablespoon oil. Add one-third of the chicken mixture; stir-fry 3 to 4 minutes until chicken is no longer pink inside. Remove to bowl with vegetables. Repeat process, adding 1 tablespoon oil each time, until all chicken is cooked. Combine remaining soy sauce, sherry and cornstarch with chicken broth or water and Worcestershire sauce; pour into wok and cook, stirring until sauce boils and thickens. Return chicken and vegetables to wok; mix and reheat briefly. Stir in cashews. Remove to serving dish and sprinkle with green onions. Makes 4 to 6 servings.
Place cutup peeled tomatoes in a large boiler. Chop other ingredients; add to tomatoes with sugar, spices and vinegar. Cook slowly until thickness you desire. Stir often.
Roll out crescent rolls and press in the bottom of a 9 x 13 glass dish. Pour sausage over the crescent rolls. Sprinkle cheese over sausage. Beat eggs, milk, salt and pepper. Pour over all other ingredients. Bake at 350° for 30 to 35 minutes.
Rub horseradish and mustard over meat. Cut garlic into 4 pieces. With the sharp point of a knife, make 4 small gashes in the meat and bury the garlic in the meat. Roast in 350° oven for 1 1/2 hours. Cover the meat tightly and cook for another 1 1/2 hours. Remove meat from pan and let it get very cold. Slice very thin and lay the meat in the leftover juices. Let it simmer in the juices for at least 30 minutes. (If there is not enough juice, add about 1 cup of water or beef bouillon.)
Mix oil and spices. Put remaining ingredients into a big bag. Shake. Add spice mixture and shake again. Serve.
Beat eggs. Add sugar and salt and beat again. Scald milk and add slowly. Stir well and add vanilla. Pour into pastry shell, prebaked about 5 to 10 minutes in hot oven. Place in moderately slow oven about 15 to 30 minutes. When a knife stuck in center comes out dry, baking is completed.
When grinding cucumbers, save the juice (I use about half.) Mix spices with sugar and pour over all ingredients into canning vessel, enamel or stainless. Bring to a boil, but do not scorch and simmer 20 minutes.
Unroll crescent rolls and line bottom of 15 x 9 x 1 inch pan. Cook at 350° for 7 to 8 minutes or until golden brown. Mix cream cheese, mayo and dressing mix on medium speed one minute. Spread on crescent rolls and top with vegetables. Your may adjust the vegetables to your taste, but this mix is very colorful. Top with shredded cheese. Cover and chill over night. Cut into small squares.
Brown hamburger and drain. Add cheese (cut in cubes) and melt. Add chili and tomatoes. Cook on low heat 15 to 20 minutes, until all is melted and blended together. Serve with nacho chips
Arrange pear halves, cut side up, on glass serving plate or shallow dish. Microwave cream cheese in glass bowl 1/4 to 1/2 minute or until softened. Stir until creamy. Blend in sugar and vanilla.
In large nonstick skillet, heat oil over medium-high heat. Add sausage; cook 6 to 7 minutes, stirring to break into small pieces until browned. With slotted spoon, remove sausage from skillet; set aside. Add onion to skillet; cook, stirring frequently, for 2 to 3 minutes, or until tender. Stir in broccoli, basil, fennel seed and salt. Cook for 4 to 5 minutes, or until broccoli is tender. Transfer mixture to medium bowl. In small bowl, combine Ricotta, egg substitute, milk and Parmesan cheese; set aside.
Mix pudding with milk. In separate bowl, beat cream cheese. Gradually add pudding to cream cheese and beat. Add Cool Whip. Put 1/2 of cookie crumbs in bottom of 9 x 13-inch pan, then put pudding mixture on top of cookies. Add rest of crumbs on top.
Pour cup of boiling water over Jell-O. Dissolve Jell-O and set aside. Cut up oranges. Stir in. Add grapes and 1 cup cold water, wine, nuts and sugar. Add Jell-O and mix thoroughly. Put in refrigerator to gel. Serve topped with whipped cream.
Place water, sugar and cinnamon in saucepan over high heat. Bring to a boil, stirring to dissolve sugar. Boil 5 minutes. Remove from heat and strain. Stir syrup into other juices. Mix well and chill until ready to serve. Add ginger ale and cherries just before serving.
Flour stew meat; brown and simmer in water until tender. Place meat and juice in a Dutch oven or large pot. Add other ingredients and cook until vegetables are done. (Check package directions for length of cooking time.)
Brown ground beef and when almost done, chop onions and cook with beef. Drain beef when done. Heat thoroughly until all vegetables are warm.
In butter, saute onion. Add a little caraway seed. Add chopped mushrooms and saute.
Mix sugar, butter, eggs, pineapple and crumbs in a baking dish. Pour juice over top. Bake 1 hour at 350°.
Melt butter in saucepan. Add flour and cook. Add chili powder, 1 teaspoon of salt and garlic powder. Cook until blended. Add tomato juice and water. Let thicken.
Boil chicken, onion, celery and carrots until cooked. Cook wild rice. After all is cooked, add bacon, Cheddar cheese, water chestnuts, chicken broth, cream of chicken soup and half and half. Heat and serve. Freezes well.
Peel and slice potatoes crosswise. Rotate ingredients, starting and finishing with cream of chicken soup. Add 1/2 can water. Cover and bake at 350° until potatoes are tender. May cover with cheese if preferred.
Brown hamburger and onion together. Drain any fat. Put remainder of ingredients in pan and mix together. Put into casserole dish; cover and bake for 1 hour at 350°.
Slice red Delicious apples into wedges. Toss the apple wedges in dry strawberry jello. Serve with Cool Whip. Tasty and fat free!
Brown sausage and onion until done. Drain off fat. Add soup, milk and instant rice together. Stir into sausage mixture. Bake in casserole dish at 350°.
Steam onion and bell peppers until tender. Combine with bacon, then stir in pork and beans. Then add remaining ingredients. Spoon into greased 2-quart casserole dish. Bake at 400° for 40 minutes. Yields 5 3/4 cups.
Line baking pan with foil. Mix Italian bread crumbs and Parmesan cheese. Remove skin and excess fat from chicken breasts. Season chicken to taste with a blend of Morton's "Nature's Seasons" black pepper and Cajun King's Cajun herbed spice mix. Melt margarine and mix with garlic. Dip chicken into margarine and garlic mixture. Then, dip into Italian crumb mix. Place chicken into foil lined pan with crumbs. If there is any margarine/garlic mixture left, pour over prepared chicken pieces. Bake at 350° for 1 hour.
Preheat oven to 350°. In a bowl, beat egg yolks. Stir in condensed milk, lemon juice and rind. Turn into shell. In a small bowl beat egg whites with cream of tartar until foamy. Gradually add sugar and beat until stiff. Spread over filling. Bake 10 to 15 minutes or until meringue is golden brown.
Mix flour, sugar and salt in mixing bowl. Put cocoa, water, margarine and oil in saucepan; bring to boil. Pour over dry ingredients while hot. Dissolve soda in buttermilk, add along with eggs and vanilla to mixture. Beat until smooth. Grease and flour pan. Pour into 18 x 12 x 1-inch pan. Bake for 18 minutes at 400°. While cake is baking make icing.
In a heavy 4 quart pan combine sugar, butter, salt and evaporated milk. Stir over low heat until sugar is dissolved. Increase heat to medium; continue cooking and stirring to soft ball stage. Remove from heat. Immediately add chocolate, Marshmallow Creme, pecans and vanilla. Stir virgorously until chocolate pieces are melted. When mixture begins to thicken turn into 12x7 1/2x2 inch pan.
Heat 9 in cast-iron skillet at 425° for 5 min. Combine first 5 ingredients in a large bowl; make a well in center of mixture. Combine buttermilk, eggs, and picante sauce. Add dry ingredients, stirring just until moistened. Remove skillet from oven. Add butter and return to oven for 1 minute or until butter melts. Pour melted butter into batter, stir until blended. Pour into hot skillet, bake at 425° for 20 min or until done.
Cook zucchini for 1 hour with a little water until clear. Add sugar, crushed pineapple, lemon juice and pectin. Boil hard for 6 minutes. Add apricot Jell-O. Pour into jars and seal. Makes 6 pints.
You will need 8 straight sided, wide mouth canning jars (pint size) and 8 rings and lids for jars.
Place chicken breasts in a 9 x 13-inch ovenproof dish. Season chicken with spices. Sprinkle mushrooms and onions over chicken breasts. Mix together soup, sour cream and sherry. Pour over chicken and mushrooms. Bake at 350° for 1 hour. Serve over wild rice.
In large pan, boil chicken until it comes off bones easily. Remove chicken and cut into chunks. Mix flour and shortening. The mix will be very stiff - I mix it with my hands. Add more shortening if needed. Put the dough between waxed paper and roll out very thin. Cut in strips and put small pieces in the boiling chicken broth with enough water added to make two quarts.	Add chicken to pot, stir to heat through and serve.
Mix together first four ingredients. Place in a 9 x 13-inch pan. Dip cut-up chicken pieces in melted butter and lay them on the first layer. Sprinkle with salt (if desired), pepper and paprika. Bake, uncovered, at 350° for 1 1/2 hours.
Preheat oven to 350°. Mix ingredients in order given; pour into unbaked deep dish pie shell. Bake at 350° for 45 minutes, until firm and slightly browned.
Combine cream cheese and milk. Add remaining ingredients and blend well. Spoon into an ovenproof dish. Sprinkle with paprika. Bake at 375° for 15 minutes. Serve piping hot on crackers or party rye bread.
Lightly grease a baking sheet. Spread half of the refrigerated cookie dough on prepared baking sheet and shape it into an 11 x 8-inch heart. Reserve the remaining dough for sugar cookies. Bake heart cookie in a 350° oven for about 15 minutes or until golden. Cool on wire rack. Carefully transfer heart cookie to a nice tray or platter. Evenly spread 1/2 cup of frosting over heart to within 1/4 inch of the edges. Top with strawberries. With pastry bag, pipe remaining frosting around edges of heart or put kisses or star candy around the edge.
Grease tube pan. Spread cherry pie filling on bottom of pan. Sprinkle 3 tablespoons chopped nuts on top of cherry pie filling. Cut loaf into 20 pieces. Mix sugar, cream cheese, vanilla and remainder of nuts. Place spoonful of cream cheese mixture in middle of each piece of dough. Seal edges around cream cheese to form a ball. Place balls in double row in pan on top of cherry pie filling and nuts.
Preheat oven to 375 degrees. In medium skillet, fry sausage until cooked; remove and drain. Reserve 2 tbsp. fat; saute onions and pepper in fat for 3 minutes. Combine cheese and flour; stir in sausage, green pepper and onion. Mix well. Mix remaining ingredients and add to sausage mixture; mix well. Pour into pie shell and bake on cookie sheet for 35-40 minutes. Cool and slice.
Mix eggs into dry ingredients and shape into balls the size of a walnut. Fry in a small amount of oil. (Careful! They brown quickly.) Place in casserole and cover with tomato sauce. Bake at 375° for 45 minutes. Serve with spaghetti or potatoes. Leftovers are good made into sandwiches.
Fry onion in bacon grease until clear, not brown. Add all ingredients together in fried onion pan and let boil until thickened.
Mix first 3 ingredients together. Spread slightly more than half the mixture over bottom of 9 x 13-inch pan. Spread the preserves over mixture in pan, leaving an inch border all around pan. Crumble remaining mixture on top. Bake in 350° oven for 30 to 35 minutes. Cut into squares when cool.
Heat slowly until red hots are dissolved. Stir occasionally. Serve hot. Makes 6 servings. This is so simple and so very delicious! For those of you who go "yuck" at apple cider, your "yuck" will turn to "yum".
Cook beans and peas separately; drain. In a bowl mix beans, peas and remaining ingredients except onion rings. Put into a casserole and bake at 350° for 30 minutes or until thoroughly heated. Spread onion rings over top and bake an additional 5 to 10 minutes. Yields 6 to 8 servings.
Boil macaroni and drain. Stir in butter and eggs. Mix salt and sugar with 1 tablespoon hot water. Add to milk. Add the cheese, leaving enough to sprinkle on top. Pour into buttered casserole dish. Add remaining milk. Sprinkle with cheese. Bake at 350° for about 45 minutes or until custard is set and top is crusty.
Roll asparagus in rolls. Bake according to directions. Heat soup and spoon over rolls. Serve immediately.
Heat oven to 450°. Grease 9-inch square pan. Place in oven to heat.
Toast the bread in the oven. Spread the butter on the toast. Mix the cinnamon and sugar. Then put it on the toast. Good!
In a food processor, grate beets and onion. Combine with water in a large saucepan. Bring to a boil; reduce heat to a simmer. Add remaining ingredients. Simmer 1 hour. Serve hot with a spoonful of sour cream to garnish each soup bowl.
Pour 2 cups hot water over tea bags. Let stand 5 minutes. Add 2 cups cold water. Remove tea bags. Add and dissolve 2 cups sugar. Add remaining ingredients. Serve hot or cold. Serves 25.
In a small saucepan, combine raspberries and cornstarch. Cook and stir until thickened and clear. Cool 10 minutes. Chill thoroughly, about 20 minutes. In a large bowl, combine Eagle Brand milk and lemon juice. Fold in whipped cream. Spread 1/3 lemon mixture into pie shell. Top with raspberry mixture, then remaining lemon mixture. Chill thoroughly.
Spread	1 package of softened cookie mix in bottom of a 9 x 13-inch pan. Beat the eggs, sugar, vanilla and cream cheese. Spread over dough in pan. Spread remaining package of dough on top of cream cheese. Bake at 350° for 45 minutes.
In a medium bowl, blend yogurt and pudding mix. Stir in the drained pineapple and extracts. Fold in whipped topping. Cover and refrigerate until serving time. Serve with Keebler low-fat Graham Selects. Also, a good dip for fruit.
Open rolls, but do not separate into individual rolls. Unroll the 2 pieces and place on floured surface. Gently press together perforated seams to form 2 rectangles. Roll lightly with floured rolling pin to form 2 rectangles about 5 x 10 to 20-inches each. Coat each piece with a light layer of olive oil, leaving a narrow strip along one long side unoiled. Crumble raw beef to cover dough; sprinkle with black pepper, cheese, onion and olives. Start with one long edge, roll up jellyroll style toward unoiled edge; press edge lightly to seal. Cut roll into 1 to 1 1/2-inch pinwheel rolls; press together gently. Place on end on oiled baking sheet. Bake at 350° for about 15 to 20 minutes. Serve hot. Can bake, freeze and reheat in microwave.
Defrost green beans in microwave. In dish, combine all ingredients, using only half can of onions. Cover with plastic wrap; microwave 10 minutes. Stir halfway through cooking time. Let sit 3 to 4 minutes. Top with remaining onions and serve.
Heat oven to 350°. In a 1 1/2-quart casserole, combine soup, sour cream, onion and pepper. Stir in potatoes. Bake 30 minutes or until hot. Makes about 4 cups or 8 servings.
Sift flour, soda, spices and salt. Cream shortening with sugar until light and fluffy. Add egg, then molasses and beat well. Add all dry ingredients and follow with vinegar and water mixture.
With a rotary beater, beat eggs to blend. Add salad oil, sugar and vanilla. Continue beating mixture until thick and foamy. With a spoon, stir in zucchini and pineapple. Combine all-purpose flour (unsifted), soda, salt, baking powder, cinnamon, nutmeg, walnuts and currants; stir dry ingredients gently into zucchini mixture just until blended.
Combine corn, broccoli, egg, 1/2 cup cracker crumbs, onion, 2 tablespoons butter or margarine, salt and pepper. Turn into casserole.
Beat ale, water, eggs and cream in saucepan and bring to boil. Add the sugar; stir constantly. Garnish with toast cubes. Serves 4.
Mix first 7 ingredients well, then add cornbread mix. Bake in an 8 x 12-inch pan for 30 minutes at 400°.
Place chicken in baking dish. Sprinkle onion soup mix over chicken. Mix together mushroom soup and sour cream and spread on chicken. Seal with foil and bake at 350° for 30 minutes. Remove foil and bake an additional 30 minutes.
Grease and flour 13 x 9 x 2-inch pan or cookie sheet. Mix all cake ingredients together and bake at 350° for 25 to 30 minutes (20 minutes on cookie sheet).
Boil first 5 ingredients until vegetables are tender; mash vegetables. Melt butter; add flour, then milk. Add to stock. Add and cook last 4 ingredients on low heat until cheese melts.
Pour all in a blender and blend at medium speed until well blended. Pour in a greased 10-inch pie plate and bake at 350° for 45 to 50 minutes.
Soak white beans for 6 hours in 1-quart of water; pour beans with soaking liquid into stock pot. Bring to a boil and add garlic, onions and celery. Cook 1 1/2 hours or until beans are tender; add chicken broth, tomatoes, liquid Butter Buds, wine, basil, oregano, salt and pepper. Heat to boiling; add potatoes in their jackets, green beans and carrots. Reduce heat to simmer; cook 30 to 45 minutes or until vegetables are tender. Add macaroni and serve.
Soften Cool Whip. Add undrained pineapple and mix well. Add dry pudding mix and stir well. Add rest of ingredients. Stir until well mixed. Refrigerate.
Sift sugar. Pour in milk and oleo. Mix well and add nuts. Flour your hands with powdered sugar and roll mixture into balls. Melt paraffin and chocolate chips. Dip balls into chocolate mixture. Cool on wax paper.
Combine cola, Worcestershire, vinegar, garlic, bouillon, mustard, chili powder and cayenne. Reserve 1/2 cup of sauce for later. Trim excess fat from beef; place in crock-pot along with onions. Pour liquid sauce over and cook on low for 10 to 12 hours or on high for 5 to 6 hours. Combine 1/2 cup reserved liquid sauce with catsup and margarine and bring to boil. Transfer meat to cutting surface and shred. Discard cooking liquid. Serve on buns, pita bread or tortillas with shredded lettuce, tomatoes and cheese.
Mix ingredients. Shape into patties and cook until done. Mix brown gravy to package specifications and pour over patties. Yield: 6 to 8 patties.
In a serving bowl, combine yogurt, honey, lemon juice and cinnamon into a smooth dressing. Add carrots, raisins and pineapple and stir gently. Cover and chill 15 minutes. Toss again before serving.
Wash cucumbers and pack in a large container that can be covered. Cover cucumbers with vinegar and cover container and set aside for 6 weeks. After 6 weeks pour off vinegar and slice or cut up cucumbers.
Preheat oven to 425°. Butter 2 1/2-quart baking dish. In large skillet, melt butter over medium heat. Add onions; cook until softened, 5 to 6 minutes. Remove from heat. Stir in half of cheese, sour cream, dill and salt until just combined. Set aside in bowl. Lightly beat egg. Stir in muffin mix, corn, milk and Tabasco sauce. Spread in baking dish. Top with cheese mixture. Sprinkle with remaining cheese. Bake 35 to 40 minutes or until top is golden and mixture is bubbly without baking.
Boil together for sauce: tomato paste, tomato sauce, tomato soup, tomatoes, salt, pepper, oregano and Worcestershire sauce. Cook together.