HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large saucepan or Dutch oven over medium-high heat, cook onion and garlic in hot oil about 5 minutes or until tender, stirring frequently. Add carrot, celery, lentils, spinach, water, bouillon granules, oregano and thyme. Bring to boiling. Reduce heat; cover and simmer 15 minutes. Stir in tomatoes and pasta; simmer 10 to 15 minutes longer or until pasta is just tender.
Mix ingredients. Let rise until double; knead down. Roll out. Cut and let rise until light. Fry in deep fryer. Makes 6 servings.
Mix all the ingredients together. Pour into a baking dish. Bake at 350° for 1 hour. Serves 16.
Line a cookie sheet with foil. Place saltine crackers end to end on foil. In saucepan, melt butter and sugar. Bring to boil for no longer than 2 minutes. Pour over crackers.
Arrange sliced peaches on bottom of 13 x 9 cake pan. Mix jello and cake mix and spread over peaches. Make holes in mixture and pour over the margarine (melted). Pour water and peach juice over all. Bake at 400° for approximately one hour.
Melt the chocolate chips and almond bark in microwave for approximately 3 1/2 minutes. Add peanuts and stir. Turn out on wax paper by teaspoonfuls.	Let dry and enjoy! Yields 100 clusters.
Spread bread slices with soft butter. Sprinkle one tablespoon brown sugar on one slice of bread. Spread the other slice with peanut butter as thick as you please. Slice across the center. Serve with milk. If desired, toast the bread first.
Cook meat in water until tender and you can easily pull apart. Prepare sauce with remaining ingredients. Let come to a boil and pour over meat. Simmer 15 to 20 minutes. Serve on hamburger buns.
Boil chicken breasts. Layer in 9 x 13-inch pan, starting with chicken, then in order listed. Put two pats of butter on top. Cover and bake at 350° for 1/2 hour.
Cook hamburger until brown; drain. Stir in sauce and soups and cook until hot and bubbly. Crush 1/2 bag tortilla chips and place in bottom of rectangular dish. Pour mixture on top and top with the rest of the bag of crushed chips and top with cheese. Bake at 350° until cheese is melted.
In a pan heat the milk, blend in the bread cubes. In a large bowl combine the sugar, vanilla, salt, raisins and eggs. Blend the milk mixture into the egg mixture. Pour it into a greased baking dish. Place in a pan of hot water (sprinkle with nutmeg).
Heat oven to 400°. Grease a 10-inch dish or pie plate (10 x 1 1/2-inch). Cook and stir beef and onions over medium heat until brown; drain. Stir in seasoning mix. Spread in plate. Sprinkle with chilies. Beat milk, baking mix and eggs until smooth; pour into plate. Bake for 25 minutes. Top with tomatoes. Sprinkle with cheese. Bake until knife inserted between center and edge comes out clean, 8 to 10 minutes longer. Cool 5 minutes. Serve with sour cream, chopped tomatoes and shredded lettuce, if desired.
Bake at 350° in Bundt pan. May be iced; also good without icing.
Spread the pineapple in a 12 x 9-inch pan (do not drain). Spread the pie filling over the pineapple. Sprinkle the cake mix over the pie filling. Sprinkle the nuts over the cake mix. Put the margarine patties on top of the nuts. Bake at 350° about 1 hour.
Layer in a 9 x 13 x 2-inch pan the sauce, uncooked noodles, hamburger, cottage cheese mixture and grated Mozzarella cheese. Pour 1 1/2 cups boiling water over top. Bake 1 hour at 350°, covered with foil. Serves 6.
Prepare salmon by making sure there are no bones or anything in the salmon you may remove. Add all ingredients together. You can add chopped onion, if you desire. Thoroughly mix and press the mixture into small, 3-inch wide patties. Place in a large frying pan in oil just enough to cover the bottom of the pan well. Fry; turn as each side browns. Remove.
Preheat oven to 350°. Cook squash, celery and onion until tender on top of stove. Add soup and cook in oven. Top with cracker crumbs. Baking time is 30 minutes.
Peel onion and cut. Scoop out the top of onion large enough to hold butter. Place butter in hole and sprinkle with paprika, salt and pepper.
Preheat oven to 400°. Cream shortening, sugar and extracts. Add eggs and beat well. Sift dry ingredients and stir into creamed mixture. Roll into little balls and roll in a bowl of 2 teaspoons cinnamon and 2 tablespoons sugar. Bake about 8 to 10 minutes.
In mixing bowl, sift together flour, sugar, baking powder and salt. Add egg, milk and melted shortening. Mix well. Spoon into greased muffin pans. Bake at 425° for 20 minutes. Makes 1 dozen muffins.
Place pickles in jars and pour this cool mixture over the pickles. Put in canner and cook until pickles turn color. May add dill, red pepper and garlic.
Heat milk in double boiler. Let almost boil. Add sugar gradually while stirring. Beat eggs in blender and add some of the hot milk to eggs, then add egg mixture to hot milk. Cook until custard coats the spoon. Remove from heat and let cool slightly and add vanilla and salt.
Cook broccoli until crisp-tender; drain and place in casserole dish. Spread soup over broccoli. Sprinkle cheese over soup. Pour beaten eggs over cheese. Mix margarine with crumbled crackers and sprinkle over top. Bake at 350° until bubbly.
Melt sugar, nuts and butter. Pour half into a tube or Bundt pan. Arrange biscuits overlapping each. Pour remaining mixture over biscuits. Bake at 350° for 20 minutes.
Arrange lettuce evenly in bottom of 8 x 9-inch pan. Sprinkle celery on top of lettuce, then green pepper, onion and peas. Mix mayonnaise with sour cream and spoon over vegetable mixture. Sprinkle sugar over sour cream mixture. Sprinkle top with the cheese and bacon. Cover tightly with foil, leaving air space between foil and salad. Refrigerate for at least 8 hours. Makes 9 servings.
Combine first 9 ingredients. Place in a shallow container. Add tenderloins, turning to coat. Cover and chill 4 hours. Remove tenderloins from marinade. Grill, covered, 6-inches from medium coals until done, turning once. Yields 6 servings.
Line 9 x 13-inch pan with graham crackers. Mix both pudding mixes, milk and Cool Whip. Pour over graham crackers. Put another layer of graham crackers over this.
Boil pineapple with juice and lemon jello until jello is dissolved. Cool. Fold together buttermilk and Cool Whip. Add cooled pineapple mixture and blend well. Pour into an 8 x 8-inch or 9 x 13-inch pan. Refrigerate until ready to serve. Serves 15.
Combine ingredients to mix. Pour into buttered 2-quart casserole; bake at 350° for 1 hour.
Preheat oven to 350°. Melt 3 tablespoons butter in saucepan; toss in bread crumbs. Set aside. In large saucepan, melt remaining butter. Add onion and saute until tender. Stir in flour and salt and cook 1 minute. Remove from heat and stir in cream and milk. Add sage. Cook over moderate heat, stirring constantly, until mixture comes to a full boil. Remove from heat and stir in ham and chicken. Pour mixture into 8 to 9-inch pie pan or quiche dish. Top with bread crumbs. Bake about 25 minutes or until mixture is bubbling and bread crumbs are brown. Serves 6 to 8.
Peel potatoes, mash in large mixing bowl. Gradually add flavoring and sugar until mixture is like dough. Roll out on waxed paper. Spread generously with peanut butter. Roll into a log. Chill for several hours or overnight. Slice. Store in refrigerator. Rolls may be frozen. Yields about 50 to 60 pieces.
Combine the first 3 ingredients; place in a 9 x 13-inch greased baking dish. Combine the next 4 ingredients; mix well. Pour over cake batter. Bake 45 minutes at 350° or until golden brown.
Cook until thick and clear. Cool completely. Add 2 cans drained mandarin oranges and 1 (12 ounce) Cool Whip.
Mix together first 7 ingredients. Sift remaining ingredients together; add to the wet mixture. Bake at 325° for 55 minutes. Makes 2 loaves.
Saute onion in butter until tender, but not brown. Add next 5 ingredients; toss to mix. Place in a 17 1/4 x 11 1/2 x 2 1/4-inch baking pan. Drizzle chicken broth over evenly, mixing lightly with fork. Refrigerate overnight. Bake at 400° for 1 hour and 15 minutes.
Mix thoroughly. Let stand for several hours. Scoop any suds off the top and start blowing!
Mix together all ingredients (except ginger ale) and run through blender. Freeze mixture. To serve, mix partially thawed mixture with ginger ale. Serves 75.
Cook noodles or rice until tender. Lightly brown onion in butter, add ground beef and cook slowly until brown. Blend in flour. Add cooked noodles, vegetables including liquid, tomatoes, salt and pepper. Pour in greased baking dish and bake 20 to 30 minutes at 350°. Serves 6.
To Cook Sausage: Prick skins, put in a skillet with water to cover and bring to a boil. Reduce heat and simmer 1 minute; drain. Slice in 1/2-inch lengths and fry over medium heat until brown and cooked through.
Preheat oven to 375°. In mixing bowl, combine peanut butter, shortening, granulated sugar, brown sugar, eggs and vanilla extract. Beat with electric mixer on medium until smooth and creamy. Combine flour and salt; add to creamed mixture, mixing well. Drop by 1 1/2 teaspoons on lightly greased baking sheet. Flatten in a crisscross pattern with a fork dipped in sugar. This is the trademark of peanut butter cookies, you know. Bake cookies 8 to 10 minutes, until golden.
Beat egg yolks. Add sugar, flour, milk, butter and raisins. Cook in a double boiler until thick. Pour in a baked crust. Beat egg whites, pour on pie and brown.
Bring water, butter and cocoa to a boil. Remove from heat and add flour, sugar and salt. Beat in eggs, sour cream and baking soda. Bake at 350° in a 15 1/2 x 12 1/2 x 1-inch pan for 25 to 30 minutes.
Prepare cake mix, making 2 round pans or one 9 x 13-inch. Split layers. Combine sugar, sour cream and coconut. Blend well and chill. Reserve 1 cup sour cream mixture for frosting. Spread remainder between layers of cake. Combine reserved sour cream mix with Cool Whip. Blend until smooth. Spread on top and sides of cake. Seal in tight container. Refrigerate 3 days.
Put sweetened condensed milk and lemonade in large mixing bowl. Stir until lemonade melts, then pour in Cool Whip. Mix thoroughly. Put pie shell in oven until golden brown, then put mixture in. Refrigerate until chilled.
Mix all ingredients and form into a loaf. Bake at 350° for 1 hour.
Bake in a 9 x 13-inch cake pan at 350°. Bake for 30 minutes; try with a toothpick.
Cream butter with brown sugar. Add flour and nuts; mix until crumbly. Reserve 1 cup topping; press remaining in bottom of a 9 x 13-inch pan. Bake at 350° for 12 to 15 minutes. Blend sugar with cream cheese; add egg, milk, lemon and vanilla. Spread over crust and sprinkle with reserved mix. Bake at 350° for 25 minutes.
Beat eggs with flour and sugar. Add Karo. Add pecans, vanilla and melted butter.	Pour into unbaked pie shell. Bake at 300° for about 1 hour.
Mix sugar and sour cream together, then add the following things and beat with hand mixer. Put in freezer and freeze.
Brown meat. Mix all	other ingredients together with meat. Bake in a covered casserole dish at 375° for 1 hour.
Combine pork and beans, mustard, ketchup, brown sugar, Worcestershire sauce and onion. Brown beef and drain; stir into bean mixture. Place in a 2-quart baking dish. Bake at 400° for 45 minutes.
Cut meat into strips. Combine soy sauce, garlic and ginger. Add beef. Toss and set aside while preparing vegetables. Heat oil in frying pan or wok. Add beef and toss over high heat until brown. Mix cornstarch with water. Stir in pan until thick. Add tomatoes.
Place the bread cubes in a greased 2-quart casserole. Pour butter over and toss to coat. In a medium bowl, lightly beat eggs, add milk, sugar, vanilla, cinnamon, nutmeg and salt. Stir in bananas. Pour over bread cubes and stir to coat. Bake uncovered at 375° for 40 minutes or until a knife inserted near the center comes out clean.
Bring water to boil. Add red hots, stirring until melted. Add Jell-O and stir until dissolved. Add remaining ingredients and chill until firm.
Brown sausage and onion. Drain. Add the rest of the ingredients and simmer, partly covered, for 2 hours. (Simmering can be done in a crock-pot.) Can be frozen in separate containers for more than one meal. When thawed, heat through and serve over spaghetti.
Mix all ingredients in order given. Place in greased 10-inch pie pan. No crust is needed. Bake at 325° for 45 minutes.
In 12 inch, non-stick skillet, heat oil over medium high heat and cook pepper 2 minutes. Add chicken and cook 4 minutes or until lightly browned. Stir in soup mix blended with water. Simmer 2 minutes or until chicken is no longer pink. Serve in warm tortillas. Serves 4.
Preheat oven to 400°. Bake pie shell according to directions for empty baked crust. Cool. Chop one cup of strawberries.
Mix cream cheese, onion, Worcestershire sauce and reserved liquid until blended. Add some cocktail sauce for color (approximately 1 tablespoon). Add crab; serve with cocktail sauce on the side (or shape into a bird's nest with sauce in the center). Place crackers on side.
Dissolve gelatin in water. Add frozen berries. Chill until starting to set. Pour over cake, broken into pieces. Mix in 9 ounces topping. Coat all cake. Pour into 10-inch tube pan that has been sprayed with Pam no-stick. Chill until firm. Ice with 3 ounces topping and garnish with whole strawberries.
Preheat oven to 350°. Place fruit in buttered 8 x 8-inch dish. Cut crusts from bread and cut each slice into 5 fingers. Place bread fingers over fruit. Mix sugar, flour, egg and butter. Pour over fruit and bread. Bake 35 to 40 minutes.
Place croutons on bottom of baking dish; top with cheese. Add drained, scrambled sausage. Mix eggs, mustard and 2 1/2 cups milk; pour over sausage. Let set overnight in fridge.
Grease 1-quart casserole; put bread cubes in casserole. In small pan, melt oleo with sugar; add eggs, flour, pineapple and juice. Mix and pour over cubes; toss and sprinkle with cinnamon. Bake covered at 350° for at least half an hour. Great as a side dish with chicken, pork or ham.
Boil potatoes until done, but firm. Slice crosswise. Warm mushroom soup. Layer ingredients and dot with margarine in a casserole dish, adding salt and pepper on each layer. Having soup warm makes it spread a little easier. Could add shredded Cheddar cheese. Bake at 350° until bubbly.
Cream by hand oleo, sugar, flour and Velveeta cheese. Put 1 can apples in bottom of casserole sprayed with Pam. Top apples with the above mixture. Pour milk over all. Bake at 325° for 30 or 40 minutes. (Very good!)
In large bowl, cream sugar, shortening, eggs and vanilla. Combine flour, soda, cloves and cinnamon. Add to creamed mixture. Stir in bananas, oats and chocolate chips. Drop by teaspoon onto greased cookie sheets. Bake at 375° for 10 to 12 minutes. Cool on wire rack. Yields about 4 dozen.
Mix sugar, eggs, flour and baking powder; beat well. Heat butter and milk to boiling point and add last.
Cream sugar and Crisco; add unbeaten eggs. Sift baking powder, flour and salt together. Add to first mixture, then add milk and rind of lemon. Pour into greased and floured loaf pan. Bake in 350° oven for 1 hour. Let cool about 5 minutes in pan. Mix 1/4 cup sugar with juice of 1 lemon (about 1/3 cup lemon juice) and pour over the top of bread. When cool, remove from pan.
Combine bread cubes, egg, butter, seasonings and onion. Shape into four balls. Place chops in shallow baking pan. Sprinkle with salt and pepper. Place one ball of stuffing on each chop. Core apples. Set in pan with chops. Combine raisins, sugar and cinnamon. Fill centers of apples. Roll sweet potatoes in melted butter. Place in pan with chops and apples. Sprinkle with salt and pepper. Bake 1 1/2 hours in 350° oven. Serves 4.
Dissolve sugar in water (heating is best); stir in the juices and Kool Aid. Freeze in containers that will be easy to remove the punch. When ready to use, remove from freezer 30 to 45 minutes earlier. Put punch in punch bowl; add ginger ale. Serves 50.
Melt mayo in a heavy pan over low heat; add flour, stirring constantly until smooth. Gradually add milk. Cook over medium heat, stirring constantly until thickened and bubbly. Stir in turkey, mixed vegetables, bouillon granules and pepper. Cook over medium heat until thoroughly heated. Spoon into a 9-inch pie plate. Unroll crescent rolls and place side by side on lightly floured surface, firmly pressing perforation together to seal. Arrange over whole pie with slits cut into it or lattice design. Bake at 375° for 15 to 20 minutes. Let stand 10 minutes before serving. Yields 4 servings.
Shake well. Pour over crunchy broccoli. Marinate. Run under cold water to make it crunchy. Chopped eggs and parsley on top.
Put the buttered toast into a 1 1/2-quart greased baking dish. Cut into squares. Sprinkle the seedless raisins over the toast. Mix the eggs, 1/2 cup sugar, salt, Pet milk, boiling water and vanilla; pour over toast. Let stand for 10 minutes, then sprinkle with 4 teaspoons sugar and the cinnamon. Bake in a 350° oven for 30 minutes, or until knife inserted in center comes out clean.
Combine all ingredients in a medium bowl. Toss gently with spoon until well blended. Store in an airtight container in a cool, dry, dark place for up to six months.
Mix 1/2 cup butter and cracker crumbs. Place in dish. Slice bananas on crumbs. Make sauce of eggs, sugar and 1 cup butter. Whip 15 minutes. Spread over bananas and drain pineapple. Pour over sauce. Add whipped topping. Add chopped cherries and nuts. Refrigerate overnight.
Mix sugar and eggs. Add canned milk, then vanilla. Pour into freezer. Finish filling with milk.
Boil chicken (save broth). Cut chicken into small pieces and place in casserole dish. Mix soup and chicken broth. Pour over chicken. Put canned biscuits on top. Bake until biscuits are brown.
Blend together well the margarine and graham cracker crumbs. Cover bottom of 9 x 13 x 2 pan with half of mixture. Beat together the sugar, Dream Whip, cream cheese and milk. Spread over mixture. Cover with pie filling. Spread remaining cream mixture. Sprinkle crumbs over top. Chill for 12 hours before serving.
Cook raisins in water until dry. Cool. Then add applesauce, eggs, vegetable oil, liquid sweetener and vanilla. Combine flour, soda, cinnamon and nutmeg. Mix in with other ingredients. Bake in a 9 x 13-inch baking dish for 25 minutes in a 350° oven.
Brown roast in all sides in hot fat in pressure pan. Season and add water. Cover and cook roast at 15 pounds pressure for 30 to 35 minutes. Let pressure return to normal. Open cooker, place vegetables on top of roast. Season. Cover and cook at 15 pounds pressure for 10 minutes longer. Yield: 4 to 6 servings.
Mix meat, egg, bread crumbs, seasonings and half the soup mix. Shape into 4 patties and brown on both sides in oil. Remove meat. Blend flour into drippings. Add mushrooms and liquid plus enough water to make 2 cups (or substitute some milk, about 1/2 cup). Cook until thickened and smooth. Add mushrooms and remaining onion soup mix. Cook 5 minutes. Add meat and heat through.
In bowl, beat sugar, butter, oil, milk, extract and egg until light and fluffy. Stir in flour, baking powder and salt; blend well. Spread evenly in ungreased 15 x 10 x 1-inch baking pan. Sprinkle with a cinnamon/sugar mixture. Bake at 350° for 10 to 12 minutes.
Blend together the cake mix, vanilla pudding (dry), oil, eggs, water and flavoring. Beat 4 minutes. Mix sugar and cinnamon and spiral this through batter. Pour into tube or Bundt pan that has been greased and floured. Bake at 350° for about 45 minutes to 1 hour.
In mixing bowl, combine clams and juice from can. In separate bowl, mix cream cheese and chopped onion. Add to above. Add lemon juice and vinegar and mix well. Great dip with crackers or veggies.
Preheat oven to 425°. Combine oil, cornmeal, eggs, corn and sour cream; pour into greased 11 x 13-inch pan. Bake 15 minutes at 425°, then lower temperature to 375° and cook 30 minutes more. Serves 12.
In medium size, heavy bottomed saucepan, combine sugar, cornstarch and salt. Add lemon juice, cold water and egg yolks; stir with whisk until smooth. Stir in boiling water. Cook over medium heat, stirring constantly until mixture begins to boil. Cook 2 to 3 minutes more. Add margarine and lemon peel and stir until melted and combined. Remove from heat and set aside while making the meringue. Preheat oven to 325°.
Beat egg whites to a peak, gradually add sugar and continue beating until stiff. Add salt and vanilla. Mix well. Fold in nuts and chocolate chips. Preheat oven to 350°. Drop by teaspoons on lightly greased cookie sheet. Place cookies in oven and immediately turn off oven. Leave in closed oven overnight.
Melt butter in a baking dish. Mix milk, sugar and flour; pour over butter. Add peaches on top. Bake at 350° until golden brown.
Prepare the stuffing as directed on box, but use broth from boiled chicken in place of water. Pat or lay dressing in the bottom of a 13 x 9-inch pan or use large Corning Ware dish. Layer the deboned chicken over the dressing.
In Dutch oven in hot oil, brown roast. Spoon off fat and add mushroom soup, onion soup mix and 1 cup of water. Cover and cook over low heat for 2 hours.
Saute onions, celery and green pepper together, then add meat. Brown and drain. Add rest of ingredients.
Cook whole chicken in water, onion, parsley, salt, etc., until falls apart and broth is very rich and good. Strain both. Take chicken meat off bone; dice. Cook thick egg noodles (Kluski type or homemade if you can get them) in simmering broth until done; add chicken meat and heat through. Yummm!
Brown sausage, then beat the eggs. Add milk and grated cheese with the broken bread and combine in a baking dish. Bake in the oven at 350° for about 1 hour.
Soak beans overnight. Parboil; drain. Add to baking dish. Mix all ingredients and add to beans. Add water to cover. Bake at 250° for 6 to 8 hours.
Mix together margarine, Karo, salt and brown sugar in microwave-safe bowl. Cook margarine, Karo, salt and brown sugar 5 minutes (on High) in microwave. Stir once while cooking. Add baking soda. Mixture should bubble. Pour popped corn into large brown paper bag. Pour caramel mixture over corn. Microwave 1 minute. Stir. Microwave 1 minute more. Stir. Spread on cookie sheet to cool.
Melt butter in large saucepan over low heat. Add marshmallow and stir until completely melted. Stir in peanut butter until melted. Remove from heat. Add cereal and stir until coated. Press mixture into greased 13 x 9-inch baking dish.
Heat oven to 300°. Place nuts in small bowl. Pour egg white over nuts and stir until well coated and sticky. Mix sugar and cinnamon; sprinkle over nuts, stirring until completely coated. Spread on ungreased baking sheet. Bake for 30 minutes. May also dust with confectioners sugar after baking.
Slice squash in half inch pieces. Boil 3 minutes or until tender. Add onion, eggs and seasonings. Mix well. Pour into one quart casserole. Mix butter and crumbs and sprinkle over squash. Bake at 350° for 35-40 minutes until brown. Serves 6.
Dip liver in flour. Heat fat or oil in frypan. Cook liver in the pan over medium heat until browned on one side. Turn liver and sprinkle with salt and pepper. Put onion on liver. Add water. Cover pan tightly and cook over low heat for about 20 minutes, until liver is tender. Makes 2 servings.
Cut cauliflower into small chunks. Combine with remaining ingredients in bowl. No need to thaw peas first.
Combine milk, cereal and bananas. Add egg and shortening. Beat. Combine dry ingredients; add to banana mixture, stirring only until flour mixture is moistened. Add flavoring and stir. Fill greased muffin pan two-thirds full. Bake at 400° for 30 minutes. Yields 1 dozen.
Slightly beat egg whites and water with fork thoroughly. Mix nuts in mixture. Sprinkle spices and salt over nuts; mix all together. Place on buttered cookie sheet. Bake for 30 minutes in a 300° oven. Pack in covered jar.
Sprinkle uncooked rice evenly over bottom of rectangular baking dish. Add water. Combine soups, add milk and heat. Pour mixture over rice. Place chicken on top. Sprinkle dry onion soup mix over chicken. Seal with two layers of aluminum foil. Bake for 2 hours and 15 minutes at 325°. Yields four large portions.
Steam cauliflower until begins to get tender, yet still firm. Break apart flowerets and arrange in casserole. Gently mix sour cream and soup. Pour over flowerets. Sprinkle with cheese and bake at 350° until bubbly.