HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour over 1 or 2 (12 ounce) oyster cracker packages. Mix well. Bake in oven 20 minutes, stirring once during this time (oven at 250°).
Peel zucchini; remove seeds and shred. Mix zucchini and sugar; cook for 6 minutes. Add pineapple and cook for 10 minutes. Remove from heat and add jello. Put in processed jars and seal.
Combine all ingredients except bread crumbs and margarine. Put in 2-quart casserole dish. Cover with bread crumbs and pats of butter. Bake at 350° for 30 minutes. Serve over rice. Serves 4.
Mix corn, eggs and sour cream. Stir in Jiffy mix. Blend in melted oleo. Bake at 350° for 45 minutes to one hour. Cut should come out clean.
Add sugar to cranberries and let stand for 4 hours. Add celery, nuts and pineapple. Stir into jello that has partially jelled.
Coat each piece of chicken with sour cream. Roll in cornflakes or Cheese Nips. Lay in baking dish and spray with Pam. Bake at 350° for 20 to 30 minutes.
Begin with layer of lettuce, as much as you want, depending on size of salad desired. Then add layers of carrots, radishes, celery and green peppers, then a layer of mayonnaise, enough to cover salad. Sprinkle with sugar and top with cheese and crumbled bacon.
Cook peppers and butter in skillet until tender. Blend in soup, milk, chicken and pimentos. Heat well and stir often. Serve over rice/toast.
Mix cranberries, apples, oranges, orange rind and sugar; let stand for 1 hour. Fold in the remaining ingredients.
Brown pork chops in oil and salt; drain. Combine other ingredients and reserve 1/2 cup of this mixture. Pour remaining over chops and simmer, covered, on low heat for 25 minutes, basting a few times. Place chops on sheet and put apple on each. Cover with reserved mixture. Bake in oven at 350° for 15 minutes.
Brown beef and onions; add other ingredients. Simmer for 20 to 30 minutes.
Wash and dry chicken. Season well with salt, pepper and paprika. Let stand for 15 minutes. In a large skillet, melt butter or margarine with oil. Brown chicken well on both sides. Remove chicken to baking dish large enough without placing one piece on top of another. Slice mushrooms and saute in 1/2 cube butter or margarine. Add wine, soups and bouillon and simmer for 3 minutes.	Then pour this sauce over the chicken and bake in 350° oven for approximately 1 hour. Serves 6 to 10.
Brown the hamburger and drain. Add the spaghetti sauce mix and the tomato sauce and mix well. Line an ungreased 9 x 13-inch pan with 1 package crescent rolls. Add hamburger mixture and sprinkle with package of Mozzarella and Cheddar cheese. Top with 1 remaining package of crescent rolls. Bake at 350° for 30 minutes or until golden brown.
Put all ingredients in a greased dish and bake 1/2 hour at 325 degrees.
Heat 4 tablespoons butter in large skillet; add onion and mushrooms and cook until tender. Add salt and Tabasco; remove to small bowl. Cut bread into 6 rounds; spread with remaining 2 tablespoons butter and toast in same skillet. Grease six ramekins. Place one toast circle in each ramekin; top with a layer of onion and mushrooms. Carefully break two eggs into each ramekin. Top each with 2 tablespoons cream. Bake in 350° oven for 15 to 20 minutes until eggs are set. Serve immediately. Makes 6 servings.
Cook noodles as directed and place in large casserole dish (greased) and add rest of the ingredients. Bake about 1 hour in 350° oven. Canned peas and carrots may also be used and for low-cholesterol diets, use spaghetti or macaroni noodles. Serves 8 to 10.
In large pot put olive oil, garlic, onions saute on medium heat until onions are soft. Add tomato paste stir. Add all other ingredients pouring them through a sieve or food mill into the pot. Cook over low heat for around 3 hours, stir. Do not Cover. If meat is wanted cook and chop and add sweet italian sausage.
Melt butter and pour over stuffing mix. Boil chicken; cut into bite size pieces. Mix the soup and 2 cups broth. In a 2-quart baking dish layer stuffing, then chicken, then soup and end with stuffing on top. Bake at 325° for 1 hour.
Remove chicken skin; cook chicken in 1 tablespoon margarine over medium heat until done on both sides. Reduce heat; sprinkle with paprika, salt and dill weed. Mix 1/3 cup water and dry bouillon; pour over chicken. Add onion. Cover and simmer until chicken is done, about 30 minutes. Remove chicken; keep warm. Stir yogurt into liquid in skillet. Mix cornstarch and 1/4 cup water; gradually stir into yogurt mixture. Heat to boiling; stir constantly. Boil and stir 1 minute. Pour yogurt sauce over chicken; sprinkle with parsley. Serves 4 people.
Boil chicken in 6 cups salted water. Remove chicken and add celery, onion and bell pepper to chicken broth. Simmer until tender (30 minutes). Remove vegetables from broth. Broth should be 3 to 4 cups. If not, add water. Add to broth, the spaghetti and cook according to package directions. Add deboned chicken, vegetables, drained pimento and cheese (cut in pieces) to spaghetti. Stir gently until cheese is melted. Salt and pepper to taste. Mixture thickens as it cools. If allowed to cool, place in casserole dish. Bake at 300° for 20 to 30 minutes.
Cook all ingredients until thick, about 15 minutes. Pour in shell. Use egg whites for meringue. Top with meringue and brown.
Melt together and serve with bread cubes. Works well in a crock-pot after melted.
Cream together cheese and mayonnaise. Drain shrimp and mash. Drain clams, reserving juice. Mix all ingredients, except clam juice and gelatine. Heat clam juice and Knox gelatine; dissolve. Add to shrimp mixture. Pour in mold.
Heat oven to 375°. Line jelly roll pan, 15 1/2 x 10 1/2 x 1-inch, with aluminum foil or waxed paper; grease. Mix flour, cocoa, baking powder and salt. Beat eggs in a small mixer bowl until very thick and lemon colored, about 5 minutes. Pour eggs into a large mixer bowl. Beat in granulated sugar gradually. Beat in water and vanilla on low speed. Mix in dry ingredients gradually, beating just until batter is smooth. Pour into pan, spreading batter to corners.
Blend cranberries, orange peel and celery (chopped fine). Dissolve sugar and jello in 1/2 cup water; add all other ingredients together. Chill.
Add boiling water to Crisco, sugar and salt until Crisco melts. Let cool; dissolve yeast in lukewarm water. Add yeast-water and beaten eggs to cooled mixture. Gradually add flour to mixture and knead. Place dough in greased bowl and let rise until it doubles in size. Shape and put into pans. Let rise until double again. Bake at 400°.
Brown together ground beef, onion and bell pepper. Sprinkle in garlic salt, then drain. Add Spanish rice, tomatoes and pinto beans. Cook until thick. Pour over corn chips, then add picante sauce and grated cheese. Top with more corn chips. Bake at 350° about 15 to 20 minutes, until cheese melts.
Saute onion and pepper. Remove from skillet and saute steak until brown. Mix Heinz 57 sauce, gravy and tomato sauce. Simmer on low for 15 minutes.
Preheat oven to 400°. Spread 1 tablespoon softened butter evenly over bottom of large pan. Shell the shrimp. Devein by making a shallow incision down their backs with a small, sharp knife and lifting out black vein with the point. Drop the shrimp into lightly salted, boiling water and boil 3 minutes, until firm and pink. Drain. Chop coarsely and place in bowl.
Cream the margarine. Add salt. Add sugar gradually. Add eggs, one at a time, beating well after each addition. Add grated lemon rind. Sift flour. Measure and sift together with baking powder. Add alternately to creamed mixture with 1/2 cup milk. Add chopped walnuts. Turn into well-greased bread pan and bake at 350° for 55 minutes. Take from oven. Place pan on rack and spoon the Lemon Topping over hot loaf.
Bake chicken and debone. Crumble chicken in large bowl. Add soups and sour cream. Crush crackers and coat with melted butter or squeeze margarine. Layer casserole dish with one half cracker mixture. Spoon chicken mixture over crackers and top with remaining cracker mixture. Sprinkle top with poppy seed. Bake at 350° for 30 minutes or until center is bubbly.
Heat oil in a heavy skillet; add vegetables and water. Cook until crisp. Add salt to taste. Yields 2 servings.
Brown ground beef. Add taco seasoning and ranch dressing mix. Stir to blend in. Add remaining ingredients. Heat through. About 8-10 servings.
Preheat oven to 325°. In medium bowl, beat egg yolks. Stir in sweetened condensed milk, ReaLemon and food coloring (if desired). Pour into prepared pastry shell. Bake 30 minutes. Cool and chill. Spread with whipped cream. Garnish as desired. Keep refrigerated.
Cream sugar and shortening and beat well until creamy. Add eggs and beat again. Add sour milk, flour, soda, salt, mashed bananas and vanilla. Mix well.
In shallow bowl, beat eggs and milk together. In another shallow bowl, combine bread crumbs and salt. Dip turkey slices in egg mixture and then coat with crumb mixture. In a large skillet, melt butter and brown turkey for approximately 2 minutes on each side or until juices run clear.
Chop onion, celery, basil and parsley into very fine pieces. Saute the veggies in 4 tablespoons oil until golden. Add the ground beef, then add tomato sauce and paste. Fill one tomato sauce can and the tomato paste can with water, then pour into pan. Add chicken bouillon to taste. Stir often over a medium heat, adding some black pepper. Sauce should be fairly thick, not runny. Is enough to cover 2 pounds of pasta.
Place chicken in 9 x 13-inch baking dish. Pour broth over chicken. Spread soup over chicken and broth. Slice eggs over soup. Sprinkle salt and pepper to taste. Mix melted butter, flour and milk together; pour over soup and eggs. Spread evenly. Bake at 350° for 40 minutes or until brown crust forms.
Mix oil, shortening, sugars and eggs and vanilla in a large bowl. Add dry ingredients. Roll into small balls. Roll in sugar and press down on ungreased cookie sheets. Bake for 10 to 12 minutes at 350°.
Cream butter, shortening and sugar. Add eggs, one at a time, beating thoroughly after each addition. Add flour and milk alternately, adding baking powder with last cup of flour. Beat well after each addition. Beat in flavoring. Pour batter in greased and floured tube pan and place in cold oven. Turn oven on to 350° and bake cake for 1 hour and 15 minutes. Check cake after 50 minutes for doneness.
Cook syrup, water and sugar until it threads. Add peanuts (raw). Cook until peanuts are done. Add soda and butter. Cook just a few stirs. Spread on a greased pan and cool.
Preheat oven to 350° if crusty outside is desired. Start in cold oven if softer outside is desired.
Cut chicken breasts into strips. Brown chicken with garlic and butter. Combine juice from pineapple chunks with water, vinegar, brown sugar and gravy mix. Add mixture to chicken. Stir in green pepper; cut into strips. Simmer 2 minutes. Stir in pineapple and serve.
Mix all ingredients. Cook on medium heat for 2 hours. Pour into sterilized jars and seal.
Mix all ingredients with milk to desired consistency. Drop by spoon in deep fat. Excellent with fish.
Parboil peppers, then stuff with mixture. Pour 1 small can of tomato sauce over them. Cook in 350° oven for 15 to 20 minutes.
Cut eggplants in half lengthwise. Cut peppers in quarters. Core and seed. Combine oil and vinegar and salt and pepper to taste. Marinate peppers and eggplant in oil mixture for 2 hours.
In medium bowl, beat cream cheese until smooth. Stir in remaining ingredients. Cover; chill. Makes 2 1/2 cups.
Place brown sugar in top of double boiler. Add bread cubes. Beat eggs. Add vanilla, salt and milk. Blend. Pour over sugar and bread, but do not stir. Cover and cook 1 hour over medium heat. After 1 hour, remove from heat. Turn onto serving plate.
Cream shortening, adding sugar gradually. Cream until mixture is very fluffy. Add eggs, beat mixture until light and fluffy. Sift flour, baking powder and salt together; add to mixture alternately with milk until milk and dry ingredients have all been added. Add vanilla. Pour into three greased cake pans and bake at 350° for 30 to 35 minutes.
Cube cooked turkey. Cook linguini according to directions. Make white sauce. In medium saucepan, heat oil; add garlic, celery, green pepper and mushrooms and cook until tender. Add tomato puree, bouillon, basil and salt and pepper to taste. Reduce heat and simmer 10 minutes.
Mix all ingredients together and form into 1-inch balls. Bake in a 375° oven about 10 to 20 minutes on cookie sheet.
Cream the butter and sugar. Add eggs one at a time. Beat well after each egg, but don't overbeat. Sift flour, baking powder and salt together. Add alternately with milk. Add vanilla and mix well. Pour into floured cake pans. Bake in preheated oven at 325° for 25 minutes. Turn onto racks to cool, then frost when totally cooled.
Mix sugar, cocoa, milk, peanut butter and butter. Boil about 5 minutes. Add oats. Drop on wax paper.
In buttered 9-inch square Pyrex dish, spread pie filling. Spread cake mix over filling. Pour margarine over cake mix. Sprinkle with pecans. Bake in moderate oven until nuts are brown. Serve hot or cold with ice cream or whipped cream.
Roll meat chunks in flour to coat each piece lightly. Heat the salad oil or shortening in a heavy pan with a cover; brown the meat, stirring constantly. Season with salt and pepper. Add the potatoes, carrots and onions to the meat. Then add soy sauce and water. Cover and simmer for 2 hours. Uncover and add cream of mushroom soup and lemon juice. Arrange refrigerated biscuits over top; bake, uncovered, in a hot oven (400°) for 10 to 15 minutes or until biscuits are browned.
Mix together with hands. Shape into balls the size of walnuts. Bake at 400° for 15 minutes on ungreased cookie sheet. These freeze well. It is not necessary to thaw before baking.
Mix all ingredients together except Seven-Up. Freeze. Before serving, thaw mixture slightly and add 7-Up.
Cook sausage until done. Crumble, then drain. Prepare 9-inch pie shell, premade or scratch. Mix cheese and sausage. Sprinkle in shell. Lightly beat eggs in bowl. Combine remaining ingredients and add to egg mixture. Pour into shell. Bake at 375° for 40 to 45 minutes.
Boil potatoes in water, drain and mash. Add other ingredients. Place in buttered casserole and dot with butter. Bake at 350 degrees for 30 minutes. Yield: 15 large servings.
Combine the first 5 ingredients. Spread the mixture on tortillas. Roll them up. Refrigerate for 1 hour. Slice when ready.
Combine gelatin, sugar and water in a small saucepan; bring to a boil, stirring to dissolve sugar and gelatin. Remove from heat and stir in fruit; set aside to cool. Combine condensed milk and cram cheese, beating until smooth. Stir in gelatin mixture, then nuts. Pour into a 9-cup mold or any suitable Corning-type dish. Chill until firm.
Blend all ingredients in glass bowl. Allow to marinate 4 hours, covered, in refrigerator. Store in glass jar in refrigerator. With a little imagination, you'll find you can't be without this flavorful cooking accompaniment.
Combine milk, sugar and soda. Let stand for 5 minutes. Add corn syrup and margarine. Cook, stirring constantly, until it forms a ball in cold water. Add vanilla and nuts. Beat and spoon on wax paper.
Sift flour, baking powder, cocoa, sugar and salt and set aside. Combine milk, vanilla and oil and mix until smooth. Stir in walnuts and dry ingredients. Pour into an 8 x 8 x 2-inch pan.
Mix all ingredients together. Form into loaf and bake at 375° for 3/4 to 1 1/2 hours.
Preheat oven to 375°. Mix in order and drop from teaspoon on greased sheet. Bake 12 minutes. Makes 5 dozen.
Mix well and let set overnight or refrigerate for awhile. Roll out and cut the size of a saucer. Prick pies with a fork and dip in sweet milk before frying.
Heat oil in large skillet. Add onion and green pepper. Cook until onion is translucent. Add meat and brown. Pour off all fat. Add beans and remaining ingredients. Bring to a boil; reduce heat and simmer 1 1/2 hours. Stir occasionally; remove bay leaf.
Mix all ingredients and fill 6 dozen small individual muffin tins or cover a shot glass with aluminum foil. Bake 20 to 25 minutes at 300°.
Melt the ingredients	and add 1/2 cup nuts. Butter a Bundt pan. Cut 15 biscuits in fourths and layer in Bundt pan. Pour half of mixture on biscuits. Layer the other 15 biscuits (cut into fourths). Pour the remainder of the mixture onto the biscuits. Bake at 300° for 45 minutes.
Preheat oven to 375°. In a medium bowl, combine ground beef, egg, 1/2 can tomato sauce, 1/2 can Durkee onions, 1/2 teaspoon salt and Italian seasoning. Shape into 3 mini meat loaves and place in a 9 x 13-inch baking dish. Arrange potatoes around loaves. Bake, uncovered, at 375° for 35 minutes. Spoon vegetables around meat loaves; stir to combine with potatoes. Lightly season vegetables with salt and pepper, if desired. Top meat loaves with remaining tomato sauce. Bake, uncovered, 15 minutes or until meat loaves are done. Top loaves with remaining onions; bake, uncovered, 3 minutes or until onions are golden brown.
In 2-quart saucepan, gradually stir milk into soup; add smoked beef and cheese. Cook and stir until mixture is heated through, about 5 minutes. Serve over toast. Makes 4 servings.
Heat to boiling point the molasses and shortening, then add spices and soda. Next add baking powder and salt. Add milk and flour alternately, then add beaten egg. Pour into warm greased pan and bake in moderate oven (350°).
In 3-quart casserole, place	onions	and margarine. Cover. Microwave on High 10 minutes, stirring after 5 minutes. Add broth, water, salt and pepper. Microwave on High 8 to 10 minutes. Ladle into 6 serving bowls with 1 slice bread and 1/6 of cheese on top of each. Microwave bowls 1 minute to melt cheese.
Brown hamburger, onion and green pepper. Add tomatoes. Simmer while melting oleo. When oleo is melted, add rice, stirring to coat rice. When rice is coated and golden, add hamburger mixture and tomato sauce. Stir. Cook on low until rice is done and sauce is absorbed. Salt and pepper to taste.
Combine all ingredients; mix well. Spoon into greased muffin pans. Bake at 400° for 10 minutes. Recipe makes 1 dozen.
Butter 9-inch pie plate. Arrange apples in plate. Pour orange juice over apples. Combine sugar, flour, cinnamon, nutmeg, salt and butter (coarse crumbs). Place on top of apples. Bake 45 to 55 minutes at 375°.
Mix butter, sugar and salt in warm milk. Dissolve yeast in warm water. When milk is lukewarm, add 2 cups flour, then yeast, then 2 cups more flour. Cover. Let rise in a warm place 15 minutes. Pinch off pieces the size of a walnut and place 3 in each section of a greased muffin tin. (Use rest of flour to dip fingers in while shaping dough.) Let set until double, about 15 minutes. Bake at 400° until golden brown. Brush with butter and remove from tin immediately.
In saucepan, bring 1 cup of water to a boil. Add frozen cauliflower; cover and cook as directed. When done, remove from heat and set aside, undrained. Save 1 cup of cauliflower for garnish. Put celery soup in a medium bowl and mix milk with it until smooth. Pour soup in with cauliflower and remaining water in saucepan. Add cheese and mix well. Cook over medium-high heat, stirring until it begins to boil. Put soup into a blender a little at a time on medium speed until soup is pureed and no chunks are left. Pour soup into a saucepan after all pureed and put the saved cauliflower in and simmer on low heat until soup is hot. Pour into a soup bowl and sprinkle with parsley.
Combine cabbage, carrot, celery and onion in medium serving bowl. Mix mayonnaise dressing, sour cream, sugar, dry mustard and salt in small bowl. Add to cabbage mixture. Mix well. Cover. Refrigerate at least 2 hours. Serves 6.
Cut elephant into bite size pieces. This should take about two weeks. Cover with brown gravy and cook over a kerosene fire for about 4 weeks at 465°. This will serve 3,000 people. If more are expected, add the two rabbits. Do this only if necessary...as most people do not like hare in their stew!
Heat the oil in a nonstick saut pan. Add the onion, carrots, parsnips, garlic and ginger and cook until tender. Let cool. Mix well with the remaining ingredients and shape into patties. If too wet, add flour to shape. Grill, broil or saut. Serve on buns with the usual condiments.
Cut squash lengthwise in half and remove seeds. Boil until poked easily with a fork, about 20 minutes. Cool and scoop squash out into a bowl. Toss squash with butter and Parmesan. While squash is cooking, cook veggies, then toss with the squash after it has been cooked and cooled. Saute mushrooms and toss them in. You can put all this in a greased casserole and sprinkle with cooked bacon. Heat at 350° until adequately warmed.
Mix flour with baking soda. Combine butter, the sugars, pudding mix and vanilla in large mixer bowl; beat until smooth and creamy. Beat in eggs. Gradually add flour mixture, stir in nuts and then add blueberries. Using 1/3 to 1/2 cup batter for each, drop into ungreased baking sheets, about 6 inches apart. Bake at 375° for 15 to 20 minutes. Makes about 14 cookies.
Pour butter into a 13 x 9 in. baking pan. Sprinkle Parmesan cheese over butter. Place potatoes with cut side down over cheese. Bake uncovered at 400° for 40 - 45 minutes or until tender. 8 servings.
Mix and place into crock-pot or saucepan. Cook low for 4 to 5 hours and enjoy! Smells great and tastes even better!
Bring first 4 ingredients to a boil and boil exactly 5 minutes. Remove from heat and add oleo, vanilla and red food coloring. Stir by hand for about 15 minutes. Spoon onto waxed paper to let set.
Drain all the juice from canned blueberries and pineapple into a 1-quart measuring pitcher and add enough water to make 2 cups liquid. Set fruit aside. Heat the 2 cups liquid and pour into jello. Dissolve jello completely. Then stir in 2 cups cold water. Cool jello a bit. Then add blueberries, pineapple and nuts. Pour into a dish. Place jello into refrigerator and let set. Prepare Dream Whip and beat in softened cream cheese mix on top. Sprinkle with nuts.
Boil together the pineapple and sugar for 1 minute. Add the Jell-O. Boil 1 more minute and remove from heat. Stir in the cream cheese. Freeze the can of evaporated milk for 2 1/2 hours. Beat and fold into mixture. Refrigerate.
Mix beans and soup. Pour half in buttered casserole. Put half onion rings on top. Add rest of beans and top with remaining onion rings. Bake at 350° for 20 to 30 minutes.
Mix well. Bake at 325° for 30 minutes. Serve on small cocktail rye bread. Use small baking dish, glass pie plate or any shallow container.	May be reheated in microwave.
Cook macaroni according to package directions. Melt shortening. Blend flour, salt and pepper. Heat until bubbly. Add milk gradually, stirring until smooth and thickened. Place macaroni and cheese in alternate layers in greased baking dish. Cover with sauce. Sprinkle bread crumbs over top and dot with butter (optional). Bake in a moderate oven at 350° for 30 minutes
Cook onion in margarine; add water, flour and bouillon. Add sour cream, 1 cup cheese, chilies and chili powder. Add chicken to half of the mixture. (Save half of the mixture to pour on top.) Fill each tortilla with some mixture; roll up and lay in a 9 x 13-inch casserole dish. Pour rest of mixture on top; sprinkle rest of cheese over top. Bake at 350° for 30 minutes. Serve with a salad.
Lightly oil 9-inch tart pan. In food processor or blender, process cookies and butter until mixture is crumbly. Press mixture on bottom and sides of tart pan; refrigerate. Preheat oven at 325°. Blend cheese, egg white, vanilla, almond extract and honey in food processor until smooth. Spoon filling into tart shell and bake until firm, about 30 minutes. Chill and garnish with fresh fruit before serving.
Sift dry ingredients; add oil and stir well. Add eggs, one at a time.	Add carrots and blend well. Bake at 350° for 40 to 50	minutes in a	9 x 13-inch pan. Ice with a cream cheese icing.
Rinse spinach real good. Remove coarse stems. (I used 1/2 bag of spinach in "salad section.")