HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter over medium heat or spray pan with cooking spray. Add onions, celery, peppers, & green onions, garlic, tabasco, worcestershire and "seasoning mix". Saute until mixture starts excessively sticking to pan, about 6 minutes. Stir in milk and catsup. Continue cooking 2 minutes, stirring. Remove from heat and allow to cool to room temperature. Place meat in bowl. Add eggs, vegetable mixture (REMOVE THE BAY LEAVES AT THIS TIME!) and the bread crumbs. Thoroughly mix by hand. Pack meatloaf into an ungreased bread pan. Bake at 350 degrees uncovered for 25 minutes, then 400 degrees for 35 minutes. Serve plain or top with catsup before baking.
In bowl, prepare 2 cake mixes according to package directions, but increasing mixing time by one-half. Fill paper lined 10 x 2 and 6 x 2-inch round pans half full. Prepare remaining cake mix and pour into 8 x 2-inch pan. Bake in 350° oven until done, about 45 minutes for 6-inch, 50 minutes for 8-inch layer and 55 minutes for 10-inch layer. Cool.
Cook cauliflower in small amount of water. Place in casserole.	Sprinkle cheese and salt on top. Put bread crumbs on top of that. Bake at 350° for 15 minutes or until cheese melts.
Heat frying pan with enough oil just to coat the surface. Add thinly sliced onion and green pepper. Cook only until onion is translucent. Do not overcook. Remove onion and green pepper from frying pan and drain on paper towel. Some oil will remain in the skillet.
Melt butter, peanut butter and chocolate chips in microwave until melted. Stir cereal into mix. Coat all cereal with mixture. Put coated cereal into a container where you can shake it up in the powdered sugar to coat it thoroughly. (You sometimes need to use more sugar.) All should be covered until white. Pour onto waxed paper until set and dry.
Mix flour and salt. Pour Wesson oil and milk into one measuring cup. Don't stir. Add all at once to the flour. Stir until mixed. Shape into balls. Place balls between two 12-inch squares of waxed paper. (Dampen table top to keep from slipping.) Roll 1/8-inch thick. Peel off top paper. Cut into 5-inch squares or circles. Place a large spoonful of filling on each circle. Fold over filling to make a half circle. Seal edges with a fork dipped in flour. Fry 4 or 5 minutes in 1-inch of oil.
Cook noodles in boiling water (without added salt) until al dente and drain. Melt margarine in saucepan over moderate heat and blend in flour; slowly add milk and stir until slightly thickened. Remove from heat; combine noodles with sauce, then mix in drained tuna and remaining ingredients except topping. Spoon into 2 quart casserole sprayed with vegetable oil cooking spray and sprinkle bread crumbs over surface. Dot with margarine. Bake at 375°, covered, for 20 to 25 minutes. Serves 4; contains 440 calories and 7 grams fat.
Melt the white chocolate and 2 cups of peanut butter over boiling water or microwave about 5 minutes until smooth. Add remaining ingredients and drop by teaspoons onto waxed paper. Refrigerate to harden.
Cook rice and place into greased casserole dish. Saute onion, celery and garlic in butter. Add cheese, soups, seasoning, cayenne pepper and broccoli. Pour sauce over rice. Bake 15 minutes at 350°.
Saute onion in oil 3 minutes. Add tomato paste. Saute a few minutes more. Add tomatoes which have been quickly crushed in blender. Add all spices. Reduce to low heat. Cook 2 hours, covered.
Combine eggs, hash browns, cheese, onion, cottage cheese, salt, pepper and dash of hot sauce; stir well. Pour mixture into a lightly greased 9-inch pie plate. Sprinkle with paprika. Bake at 350° for 25 minutes or until set. Sprinkle bacon evenly on top. Bake an additional 5 minutes. Let stand 5 minutes before serving. Yield: one 9-inch quiche.
Cream sugar and margarine. Add eggs. Add remaining ingredients. Bake for 30 minutes at 350° in an oblong pan.
Cook potatoes, onions and celery in 5 cups water until tender; add cream of chicken soup and 1/2 can of milk. Add other ingredients and simmer. Add cheese last and continue to heat until cheese is melted. Be sure to stir often for cheese will stick to kettle.
In a large bowl, put the first 8 ingredients all drained. Heat the sugar and vinegar. Pour the heated mixture over the vegetables. Toss several times until coated. Chill before serving. Will keep a week in refrigerator.
Brown stew meat with a sprinkle of Hawaiian or rock salt. Add onion and cook until onion is translucent. Add in carrots, potatoes and tomato sauce. Put enough water to cover. Add the bay leaves. Bring to a boil, then let simmer for about an hour or until meat is tender. Adjust seasoning with salt, pepper and Worcestershire sauce. Serve with poi. Sprinkle lightly salted chopped lipoa (seaweed) on top of your bowl of stew for a real Hawaiian treat.
Cut steak into squares. Salt and pepper to taste. Place in a 9 x 13-inch greased pan. Cover with 2 cans of soup. Cover pan with aluminum foil and bake for 1 hour at 400°. Serve over rice.
Heat oven to 375°. Grease rectangular baking dish, 12 x 7 1/2 x 2-inches. Mix baking mix, milk, eggs and the onion; beat vigorously. Spread in dish. Mix remaining ingredients; spoon evenly over batter in dish. Bake until set, about 30 minutes. Let stand 5 minutes before cutting.
Mix all together and form into a ball, then roll in parsley flakes. Should be kept in refrigerator at least overnight before using.
Peel desired amount of potatoes. Slice as you like. Heat bacon grease in frying pan. Add potatoes and onion sprinkled with garlic salt, salt, red pepper and black pepper. Stir as needed. Cook until golden brown on outside and tender on the inside. Drain grease. Serve warm.
Cream together butter, sugars, nutmeg and cinnamon with electric mixer. Blend in softened ice cream. Turn into a 4-cup freezer container. Seal and freeze (will not freeze solid).
Preheat oven to 425°. Cut washed, unpeeled potatoes into 1/8-inch thick slices and place in single layer on lightly buttered baking sheet. Melt butter (margarine) in small saucepan and add onion, salt and pepper to taste and paprika. Brush mixture on potatoes and bake 15 to 20 minutes or until potatoes are crisp and golden. Sprinkle with Parmesan cheese and serve at once. Makes 4 to 6 servings.
Drain and cut apricots into fourths. In a greased 2-quart casserole dish, put a layer of apricots. Cover with brown sugar, then a layer of the crumbled crackers and dot thickly with lumps of margarine. Repeat layers. Bake slowly in a 300° oven for approximately 1 hour. It should be thick and crusty on top. Serves 10.
Saute garlic and onions in oleo. Mix well with cream cheese, sour cream and cheese. Mix with mayonnaise. Add salt and pepper. Dig out French bread and cut into cubes. Fill shell with dip. Wrap in foil and bake for 2 hours at 275°. Serve with reserved bread cubes or chips.
Mix all ingredients together. Bake according to cake mix package instructions. Needs no frosting. Just sprinkle with powdered sugar.
Cream sugar and Crisco; add eggs, one at a time, then add flour. Add 1 tablespoon of milk if needed. Bake at 325° for 1 1/2 hours. Do not open oven door.
Preheat oven to 350°. In medium saucepan melt 6 tablespoons margarine. Stir in oats, sugar, flour and baking soda. Press firmly on bottom of greased 13 x 9-inch baking pan. Bake 10 to 15 minutes or until lightly browned.
Brown pork chops. Place hash browns on bottom of 9 x 13-inch baking dish. Combine soup, milk, sour cream and pepper. Place on top of hash browns. Then mix 1/2 can French fried onions and 1/2 of cheese on top of first mixture. Place browned pork chops on top. Bake covered at 350° for 40 minutes, then place rest of cheese and onions on top. Bake uncovered for 10 more minutes.
Mix ingredients thoroughly. Pour into casserole dish. Bake at 350° for 45 minutes.
Combine margarine and sugar. Add well beaten egg and chopped dates. Cook over low heat until dissolved. Add 1 cup pecans and cook 10 minutes longer, stirring constantly. Remove from heat. Add 1 teaspoon vanilla; stir. Add Rice Krispies and mix well. Form into balls and roll in powdered sugar.
Cream sugar and oleo together. Beat the eggs well, then add. Mix the flour, baking soda and baking powder together, then alternate with the buttermilk, a little at a time. Mix in the vanilla and salt. Refrigerate overnight. Make short ropes and twist as pretzels. Bake at 425° for 10 minutes or until set, does not brown.
Cream the margarine and sugar. Add eggs and mix well. Stir in dry ingredients, then add bananas and nuts. Place in greased loaf pan and bake at 350° at least 1 hour until crack in top of loaf looks dry. Turn out onto rack to cool.
Soften gelatine in cold water; set aside. Combine tomato soup and cream cheese in medium saucepan. Heat over medium heat, stirring until well blended. Stir in softened gelatin until dissolved. Cool. Add remaining ingredients to cooled cheese mixture. Pour into 1 1/2-quart mold. Chill several hours. Serve with crackers.
Separate eggs and beat the yolks. Add sugar, salt, milk, vanilla and rice. Stiffly beat the egg whites and fold into mixture.
Combine all ingredients, except bread, and let stand in refrigerator overnight. Cut top off bread; run hand along inside crust and pull out soft bread. Fill crust with dip. Cube bread and top crust. The shell serves as bowl and arrange cubed bread around it.
Mix and bake cake per directions on package in an oblong 9 x 13-inch pan. Remove from oven and punch holes with knife blade when slightly cooled. Pour sweetened condensed milk and butterscotch sauce over the cake. Cover and refrigerate overnight or as needed.
Heat oil in a skillet on high. Salt and dredge chicken cutlets in flour and then dip into egg mixture and place in skillet. Fry quickly and turn. (They will be very light brown.) Clean skillet and melt butter; add chopped garlic and lower heat to medium, stirring constantly. (Do not brown garlic.) Add lemon juice and stir in white wine. Heat for a few more minutes. Place chicken in a pan and pour mixture over it. Place in a 350° oven for about 10 minutes.
Mix together 2 1/4 cups flour with sugar; cut in butter as for pastry. Bind together with egg yolk. Knead lightly using other 1/4 cup flour as needed. Divide into 4 portions. Roll each one out to a 1/2-inch circle. Score edges and prick center with fork. Mark into wedges with knife going down 1/8-inch. Bake at 350° for approximately 30 minutes; let cool 5 minutes before removing from cookie sheet.
Dissolve jello in boiling water. Blend in mayonnaise. Add cold water, vinegar and salt. Chill until partially set. Beat until fluffy. Add remaining ingredients. Pour into 1-quart mold. Chill until set. Serves 6 to 8.
Put syrup, sugar and peanuts in iron frying pan. Cook on low heat. When it begins to boil, increase the heat to 300°. Take off burner and add 1 teaspoon salt and 1 teaspoon soda and beat. Turn out on buttered cookie sheet.
Mix all ingredients except 7-Up. Freeze; take out approximately 2 hours before serving. Add 7-Up and serve. Makes 75 servings.
Dissolve jello in water. Add orange juice. Chill until slightly thickened. Add oranges, cranberry sauce and nuts. Pour half jello mixture into a 1 1/2-quart mold or pan and chill until firm. Combine cheese and mayonnaise. Spread over jello mixture. Pour remaining jello mixture over the cheese layer. Chill.
In a medium saucepan combine 2 cups water, dried fruit, brown sugar, lemon juice and nutmeg; heat to a boil. Reduce heat; cover and simmer 20 to 25 minutes or until thickened, stirring occasionally. Stir in peaches; keep warm.
Mix together sugar, Crisco, eggs and vanilla. Add bananas. Sift together flour and soda. Add nuts. Bake in loaf pans (two), Bundt pan or 13 x 9 x 2-inch pan, greased and floured. Bake at 350° for 45 minutes.
Thaw corn and broccoli in the microwave. Melt butter in a 1 1/2-quart casserole. Blend in flour, sugar and salt. Stir in milk and eggs; blend well. Add corn and stir. Cover. Microwave on Power level 7 for 12 to 15 minutes. When done, center will be barely set. Let stand 5 minutes before serving.
Grate all cheeses and mix together. Add other ingredients, stirring until smooth. Form into ball and chill.
Mix together. Shape into crescents. Place on foil-lined cookie sheet. Bake at 250° for 45 minutes. Roll in powdered sugar.
Cook chicken and onion in 2 quarts water in crock-pot until done. Take chicken out and debone, reserving the broth in crock-pot. Cook 15 or 20 minutes (until done). Stir in the chicken, vegetables, cream of chicken soup, salt and pepper to taste. Good with cranberry sauce.
Melt butter in a 9 x 13-inch pan Combine cracker crumbs, Parmesan cheese, basil, oregano, salt and garlic powder. Dip fish in fillets in butter, then into crumb mixture. Arrange in baking pan. Bake 25 to 30 minutes at 350°.
Mix sugar, salt and spice with the zucchini. Add lemon juice and cook until zucchini is soft. Add cornstarch mixture and cool for a few minutes. Bake at 400° for 30 minutes or until brown. Tastes like an apple pie.
Combine crumbs, peanut butter, butter and sugar. Work together until smooth. Press mixture into a 9 x 9-inch pan (or longer if you want thinner bars). Melt chocolate chips over hot water, spread over cracker mixture. Refrigerate until cool, cut in squares.
Oil and flour 2 round cake pans. Beat egg whites until fluffy. Beat in 1/2 cup sugar until stiff. Set aside. Sift together sugar, flour, baking powder and salt. Add oil, 1/2 cup milk and vanilla. Beat at medium speed. Add remaining milk and egg yolks. Beat 1 minute. Fold in chocolate, egg whites and sugar. Bake 30 to 35 minutes at 350°.
Combine melted margarine and cracker crumbs. Place in bottom of 9 x 13-inch pan. Layer remaining ingredients in order given. Drizzle sweetened condensed milk over all. Bake in 350° oven for 25 minutes. Cut while still warm.
In a large skillet on low heat cook pork chops slowly. When brown on one side, turn over and sprinkle	on seasoned salt. Continue to cook slowly and turn often; season lightly each time you turn. Cook thoroughly, but do	not burn, about 30 minutes.
Mix together potatoes, 1 cup cheese, soups, onion, sour cream and melted butter in a large bowl. Pour mixture into greased 9 x 13-inch baking dish. Bake at 350° for 1 hour, until mixture is bubbly. Add 1/2 cup cheese and paprika and bake 10 minutes more. Makes 10 to 12 servings.
Brown pork chops. Combine remaining ingredients. Cover chops. Simmer until tender or bake at 350° for 2 hours.
Preheat oven to 350°. Cream butter. Add sugar; cream. Add eggs; cream. Add flour mixed with salt. Make little balls; flatten. Make a hole in the center. Brush with egg white; fill with marmalade (we use raspberry preserves).
Mix all ingredients together, except cheese. Pour half of batter in greased pan. Sprinkle cheese over the batter. Pour rest of batter over cheese. Cook at 375° for one hour or until golden brown.
Mix all ingredients together and beat for 3 minutes. Pour into graham cracker crust and let set for 3 hours. Top with Cool Whip.
Cook peas and celery following directions. Mix soup and water; stir and bring to a boil. Add potatoes. Whip with fork until smooth. Spoon onto a platter. Hollow center of potatoes to make a nest. Spoon peas into hollow.
Cream together butter, 1/4 cup sugar and vanilla. Add pecans and flour; mix until becomes a dough. Roll the dough by tablespoons into small balls; place on a greased cookie sheet. Bake at 300° for 30 minutes. While still warm from oven, roll balls in confectioners sugar.
Beat eggs and sugar together until creamy. Stir in sifted dry ingredients. Add vanilla, nuts and apple. Mix well. Pour into a 10-inch greased pie pan. Bake at 350° for 30 to 35 minutes. Cut into wedges and serve warm with ice cream.
Simmer chicken in 2 quarts of water, seasoned with salt and pepper, covered, for 3 hours or until fork-tender. Remove chicken from broth. Bring broth to a boil; add spaghetti and cook for about 8 minutes. Drain and reserve broth. Remove skin and bones from chicken and separate into small pieces. Add back to broth. Boil down to 2 cups; strain.
Beat eggs, oil and sugar. Stir in zucchini. Continue the rest of ingredients in a separate bowl. Combine with zucchini mixture. Mix well. Pour into two greased 8 x 4 x 2-inch loaf pans. Bake at 350° for 45 minutes to 1 hour. Delicious!!!
Mix all together, drop by teaspoons in hot oil. Brown both sides and drain on paper towels. Sprinkle with powdered sugar or granulated sugar. Makes 4 dozen.
Butter a 1 1/2 to 2-quart casserole dish. Combine all but croutons and cheese. Top with croutons and cheese. Bake at 350° for 45 minutes.
Mix all well and store in airtight container. Use 3 heaping teaspoonfuls per cup. Great for camping!!
Heat sugar and Karo until it barely boils. Remove from heat and add peanut butter. Add cornflakes. Stir to coat. Pour into greased pan. Cut when cool.
Crumble cookies to dirt consistency in food processor. Cream the cream cheese, margarine and powdered sugar. Mix pudding and milk. When thick, beat in cream mixture. Fold in Cool Whip. Layer in a 9-inch flowerpot dirt and cream mixture. Start and end with dirt.
In large bowl, stir 1 c. sugar, 2 sticks melted margarine, 1 1/2 tsp. salt, and 1 c. boiling water. Stir until dissolved. In a small bowl, dissolve 2 pkg. dry yeast into 1 c. warm tap water. Beat 2 eggs and add to yeast mixture. Combine yeast and eggs with first mixture. Stir in 2 lb. (6 c.) flour. Keep in bowl and put on lid. Refrigerate at least four hours before using. Shape the rolls, dip them in flour, and then in melted margarine. Place in greased pan. Let set out 3 hours before baking and do not cover. Bake in 400 degree oven about 12 minutes.
Melt margarine	in a shallow	baking dish. Pour well mixed flour, sugar and milk mixture into melted margarine. Do not stir. Then add	fruit.	Bake at 350°	for 45 minutes. Remove from oven and sprinkle 1/4 cup sugar over crust; return to oven 10 minutes. The crust will rise to top and your fruit will spread throughout mixture as well. Serve topped with ice cream.
Chop the pecans and coconut and sprinkle in a 13 x 15-inch sheet cake pan. Follow the directions on the box of cake mix and pour over nuts and coconut. Mix together the remaining ingredients. Drizzle over cake mix. Bake at 350° for 35 minutes.
Heat oven to 350°. Grease 13 x 9-inch baking pan. Combine pancake mix, 3/4 cup brown sugar and cinnamon. Add bananas, milk, egg and oil; mix well. Spread into prepared pan. Combine nuts, 1/4 cup brown sugar and margarine. Sprinkle evenly over batter. Bake 30 minutes or until golden brown. Yields 12 servings.
Defrost bread. Stretch and make 20 balls per loaf. Mix cinnamon, sugar and flour. Melt butter, drizzle 1 to 2 tablespoons in Bundt pan. Turn dough balls in butter and roll in cinnamon mixture, place in pan. Make 2 layers. Sprinkle cinnamon mixture in bottom of pan, sprinkle with pecans (optional). Also repeat in between layers. Using extra butter and cinnamon mixture, pour over bread. Rise until double size. Bake at 350° for 25 minutes.
In large skillet add butter, zucchini, mushrooms, broccoli, bell pepper and jalapeno. Saute on medium heat for 5 minutes, until vegetables are tender. Reduce heat; add corn and cumin. Heat for 2 to 3 minutes. Remove from heat and quickly blend in cheese. Serve with mango.
Mix brown sugar and cornstarch in deep skillet. Stir in pineapple chunks with syrup, vinegar and soy sauce. Heat to boiling, stirring constantly; reduce heat. Add cooked chicken; cover and simmer 10 minutes. Stir in green pepper; simmer 5 minutes longer. Serve over hot, cooked rice. Makes 6 servings.
Drain cherries thoroughly on paper toweling. Combine butter or margarine, corn syrup and salt. Stir in powdered sugar. Knead mixture until smooth (chill mixture if too soft). Shape 1 teaspoon of the sugar mixture around each cherry. Place coated cherries on a baking sheet lined with waxed paper; chill.
Put all ingredients in a large baking dish. Put chicken on top. Cut one stick oleo on top. Cover with foil. Bake 2 1/2 hours at 325°. Remove foil and bake about 15 minutes.
Mix as directed on box. Bake in 2 layers. When cool, split each layer to make 4 layers.
Heat approximately 1/2 cup olive oil in a large heavy skillet over low to medium heat. In a large bowl, combine 2 cups flour, 1/4 cup Parmesan cheese and 1 teaspoon salt. Mix. Add water, about 2 tablespoons at a time, while stirring until mixture is sticky. Scrape out on floured surface. Knead in small amount of flour until slightly stiff.
In a greased dish, layer noodles, ham and Parmesan cheese. Repeat in same order.
Quarter potatoes and onions. Cook for 30 minutes in pot of water. Roll fish in butter, salt and pepper. Place skin down in baking pan. Put bacon on fish. With slotted spoon, put potatoes and onion on and around fish. Pour canned tomatoes on top. Then add bell pepper. Pour some of juice from potatoes and onion on fish until almost covered. Cook in oven for 30 minutes at 350°.
Brown meat in oil lightly. Add onion, garlic, celery and carrots. Continue cooking until all browned. Add soup, cheese and seasonings. Thin with milk if necessary. Line dish with pie crust. Pour mixture into crust. Top with second crust. Cut 3 to 4 slits in crust. Bake in a 350° oven for about 30 minutes or until crust is desired shade of brown.
Put first 3 ingredients in pan. Boil 1 minute; keep stirring. Remove from heat and add chocolate chips; keep stirring. Will thicken as it cools. Best to put warm on warm cake.
Wash, dry and stem spinach and place in a serving bowl. Cut apple in half; cut each half into 1/2-inch chunks and add to spinach. Chop egg and crumble bacon and add to spinach. Toss until evenly distributed. Add cheese and toss. In a small saucepan, whisk together maple syrup and 1/3 cup vinegar. Taste and add 1 to 2 more tablespoons vinegar, if desired. Add salt and pepper. Heat until warm. Pour warm dressing over spinach; toss and serve immediately. Serves 4 to 6.
Mix cake according to package directions. Bake in 15 x 11-inch pan. While warm, poke holes in cake and pour Eagle Brand milk over all. Pour 1/2 jar of caramel ice cream topping over cake and Eagle Brand. Cool in refrigerator. Spread with large Cool Whip. Crumble Butterfinger candy bar over top.
Wipe meat with vinegar-soaked cloth. (Vinegar will pick up hairs.) Cut meat into serving pieces and roll lightly in seasoned flour. Flatten slightly with edge of plate or meat pounder. Fry until golden brown on both sides in hot fat. Add onions after first turning. Place in greased casserole; add remaining ingredients. Bake in moderate oven at 350° about 2 hours, until tender. Makes 8 to 10 servings. (Can add carrots and potatoes.)
Spread almonds evenly on ungreased baking sheet. Bake in 350° oven for 7 or 8 minutes or until nuts are slightly darker in color. Cool completely on pan.
Heat cheese, milk and Miracle Whip over low heat. Stir until smooth. Add remaining ingredients. Mix well. Pour into a 2-quart casserole. Bake at 350° for 35 to 40 minutes.
Mix Crisco and sugar together with fork. Add eggs, vanilla, salt and baking powder. Then add flour and milk. Mix together with spoon or fork until stiff dough forms. Drop by rounded balls onto cookie sheet. Bake at 325° until lightly brown or done to taste. Also, chocolate chips, nuts, or other ingredients may be added for extra taste.
Fry sausage or bacon separately. Melt oleo to cover skillet bottom. Fry okra in oleo on medium heat without cover. Cut up tomatoes and onion into skillet with okra. Let okra cook until slightly browned or done looking. Put in bacon bits and/or sausage; season to taste.
Mix eggs, which have been beaten, with sugar; beat well. Melt butter and stir in cocoa. Add to egg mixture. Add flour and vanilla. Fold in nuts. Bake 1 hour at 300° in an 11 x 7 x 1 1/2-inch pan. When pan has cooled, cut in squares. Double recipe and bake in a 9 x 13-inch pan.
Clean lettuce. Add onions. Mix together vinegar, salt and brown sugar. Pour over lettuce. Heat grease and pour over lettuce. Eat immediately.
Mix first 5 ingredients into shortening until mixed well. Add eggs and extract, mix. Refrigerate for about an hour for easier handling. Then roll out on floured surface. Cut as desired. Bake in 350° oven until set or light brown, about 10 minutes.