HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring to a boil the following, and pour over the above: 1 Tbsp. celery seed, 2 cups sugar, 1 cup vinegar. Put into container and freeze immediately.
Beat egg yolks and add to white sauce. Add broccoli and cheese. Fold in stiffly beaten egg whites. Pour into buttered baking dish and bake at 350° for about 50 minutes. May be served with additional White Sauce, if desired.
Preheat oven to 375°. In medium bowl, combine soup, milk, soup mix and mushrooms. Stir until blended. Reserve 1/2 cup of the mixture. Stir rice and thawed vegetables into remaining mixture. Spoon vegetable mixture into 13 x 9 x 2-inch baking pan. Arrange chicken pieces on top. Pour reserved 1/2 cup soup mixture over chicken. Sprinkle paprika over all. Bake 1 to 1 1/2 hours or until rice is tender and chicken is cooked through. Makes 4 servings.
Mix with beater until thick. Pour into pie shells; bake at 350° until firm. Makes 3 pies.
Saute sausage; drain. Butter bread on one side. Arrange 6 slices, buttered side up, in a 13 x 9-inch baking dish. Cover bread with half of sausage and half of cheese. Beat eggs and milk together and cover cheese with half of egg mixture. Repeat layers, first beginning with bread and ending with egg mixture. Bake at 325° for 1 hour, uncovered. Can be prepared the night before serving and refrigerated overnight.
Rinse frozen hash browns. Mix hash browns, soup, sour cream, cheese, onion, 6 tablespoons melted butter, salt and pepper. Spread in 4-quart baking dish. Mix 2 tablespoons melted butter and corn flakes. Spread on top of other mixture. Bake at 350° for 50 minutes.
Combine raisins, fruit and bourbon in a bowl; soak several hours. Grease and flour a 10-inch angel cake tube pan. Sift flour, baking powder and nutmeg onto waxed paper. Beat butter and sugar until light and fluffy. Stir in the flour mixture alternately with the milk, beating until smooth after each addition. Stir in fruit, bourbon and nuts. Turn into the pan. Bake in a preheated 300° oven for 2 hours and 10 minutes or until top springs back when lightly touched. Cool in the pan on a rack for 20 minutes. Remove and cool completely. Wrap the cake in bourbon soaked cheesecloth and over wrap with foil. Store in the refrigerator for 3 to 4 weeks. Frost with glaze, if you wish.
Place cabbage in crock-pot. Place chuck roast on top of cabbage. Combine soup, onion, catsup, salt, sugar, vinegar, Worcestershire sauce, bay leaf, garlic, chili powder, oregano and mix well. Pour over meat. Cover and cook on low for 10 to 12 hours. Remove roast from pot and set aside. Cover pot and turn temperature to high. Combine water and flour and add to crock-pot and stir until thickened. Slice roast and return to crock-pot for 10 minutes. Serve over bread roll, rice or noodles.
Preheat oven to 450°. In bottom of broiler pan, without rack, combine all ingredients. Roast 20 minutes or until vegetables are tender, stirring once.
Drain pineapple and orange slices, saving juices. Measure juices and add enough water to make 2 cups. Heat to boiling. Put jello into large mixing bowl and pour hot juice mixture over it, stirring until well dissolved. Add cream cheese and beat until mixture is smooth. Chill until mixture begins to thicken. Add pineapple, orange slices, grapes and marshmallows. Pour into mold or serving dish and chill until firm.
Drain thawed spinach in paper towel. Roll up and squeeze out excess moisture. Mix all ingredients together and serve with chips, crackers or veggies.
Cook macaroni; drain. In a large bowl, shred cheeses on macaroni and stir gently. Salt and pepper to taste. Mix in pats of butter. Pour into baking dish of gallon size. Pour over milk. Bake at 350° for 1 hour or more if needed.
Put sugar, milk, chocolate and syrup in a saucepan. Bring to the boiling point and let boil until mixture will form a soft ball when tried in cold water. Remove from fire. Add butter, letting it form a film over the fudge. Cool. Add vanilla. Beat until candy loses its glossiness. Knead on bread board; shape into 2 long rolls. Cut in 1/4-inch slices when cool.
In large skillet over medium heat, cook sausage and bacon until cooked through. Drain well. In large bowl beat eggs and milk together. Stir in sausage-bacon mixture, mustard, bread and cheese. Pour into greased 9 x 13-inch baking pan. Cover and refrigerate overnight. Bake, uncovered, at 350° for 50 to 60 minutes.
Mix all ingredients together. Drop by spoonfuls into hot cooking oil. Fry until brown on both sides.
Combine all ingredients and bake for 1 hour 45 minutes at 325° in a tube pan.
Place all ingredients, except flour tortillas, in food processor. Process until smooth. Spread on tortillas and roll up. Roll tortillas in damp paper towels and place in refrigerator. Chill. Cut tortillas in 1-inch pieces. Place on plate with hot sauce. Contains 41 calories per slice.
Fry bacon crisp. Add 2 chopped onions, bell pepper and celery. Cook vegetables about 5 minutes with bacon. Add potatoes and then green onions and parsley. Cook over low heat and stir often. Add cayenne pepper to taste. If more seasonings are desired, add a little salt.
Pan-fry onion and ground beef. Add last 4 ingredients. Mix with canned pork and beans. Bake at 350° for 1 1/2 to 2 hours.
Preheat oven to 400°.	Beat eggs until well blended. Stir in	oil and vanilla. Blend in sugar until mixture thickens. Sift flour, baking powder and salt together. Stir into oil mixture. Drop by	teaspoon about 2-inches apart on ungreased cookie sheet. Carefully press each cookie flat with bottom of glass that	has been dipped in sugar. Moisten glass with oil, then dip in sugar for extra crunchiness; pat several times. Bake 8 to 10 minutes. Remove from pan immediately. Makes 3 dozen cookies.
Boil and debone chicken. Slice biscuits into thin strips. Drop into boiling chicken broth, one at a time. Mix four with 3/4 cup hot water and stir into dumplings. Simmer for 5 minutes.
Mix egg and milk; add Bisquick. Stir just until moistened. Add parsley flakes, half of the cheese and chopped onion. Spread in greased loaf pan. Sprinkle rest of cheese on top. Drizzle melted butter over top, about 1/4 cup. Bake in 400° oven for 20 minutes.
Cream together the Crisco, white sugar and brown sugar. Add eggs and vanilla. Sift together and add the flour, salt and soda. Add to the creamed mixture the oatmeal, nuts and chocolate chips. Drop by teaspoonfuls onto lightly greased baking sheet. Bake at 350° for 12 to 15 minutes.
Dissolve Jell-O in juices (heated) from cherries and pineapple. Mix all cherries, pineapple and nuts, then Coke. Grate frozen cream cheese over top. Place in refrigerator to congeal. Serves 12 to 15.
Melt butter; remove from heat. Mix cocoa with cornstarch; stir into butter. Pour honey and water into chocolate mixture. Heat, stirring constantly, until mixture comes to a boil and thickens. Remove from heat. Add marshmallows and salt. Stir until marshmallows are melted. Serve over ice cream. Yields 2 1/2 cups.
Arrange spinach and mushrooms on 4 plates. Combine remaining ingredients. Drizzle over salads.
Prepare rice as directed on box. Scramble eggs in butter on low heat. Add diced onion and simmer. Add cooked rice and soy sauce, if desired.
Preheat oven to 450°. Melt 1/2 tablespoon butter in heavy large ovenproof skillet over medium-high heat. Sprinkle pork with salt and pepper. Sear pork on all sides, about 2 minutes. Place skillet with pork in oven. Roast pork until thermometer inserted into center registers 155°, about 10 minutes.
Combine beans, tomatoes and dressing. Cover and refrigerate at least 1 hour. Sprinkle with basil and cheese just before serving. Makes 6 servings, 1 cup each.
Brown burger; drain. Cook noodles as directed. Add Ragu to burger, then spices. In casserole dish, layer burger mix, noodles and cheese; repeat. Bake at 350° for 30 minutes until cheese is golden.
Mix sugar, cocoa and flour together well, looks like cocoa. Add 1/2 cup milk and mix. Add beaten eggs, then 1 cup milk and vanilla; mix. Cook until thick, stirring all the time. If lumps appear, keep stirring harder. Put in baked pie shell and chill.
Spray 9 x 13-inch pan and put coconut and nuts in bottom of pan. Prepare mix according to package. Pour over coconut and nuts. Mix oleo, cream cheese and powdered sugar; put on top, using teaspoon. Bake 45 minutes at 350°.
In small bowl, stir together eggs and 1/3 cup milk. Reserve 2 tablespoons. Add remaining egg mixture to the flour, mixing with fork until dough forms. With hands, carefully pat dough into 6-inch squares, 1/2-inch thick. Cut into 3 x 3-inch squares. Cut each square into 2 triangles. Place on greased cookie sheet. Brush with the reserved 2 tablespoons egg mixture. Bake at 400° for 10 minutes. Yield: 8. Good!
Brown ground beef. Add the tomatoes and green chilies and the green chilies and stir. Then add the cheeses and melt. Serve hot with Tostitos, Fritos or bread cubes. Good with raw vegetables, too!
Cream the oleo until light and fluffy, then whip in the sugar. Add the mashed bananas and eggs; mix well. Add flour, salt and soda mixture. Turn into 3 greased loaf pans. Bake at 350° for about 50 minutes, or until done.
Combine sugar, syrup, margarine, salt and cream of tartar. Boil over medium heat for 5 minutes. Remove from heat and add baking soda. Stir into popcorn until hard, 2 minutes. Stir in roaster. Spread on two greased cookie sheets. Bake 1 hour at 200°.
Pour chips in unbaked pie shell. Melt margarine. Stir in sugar. Add eggs, vanilla and nuts. Pour over chips in pie shell. Bake at 350° until firm, approximately 45 minutes.
Combine ingredients, except apples. Toss with apples. Pour into unbaked 9-inch pie crust.
In a large bowl, combine beans, brown sugar, ketchup and mustard. Transfer to a 2 qt. baking dish. Bake, uncovered at 350° for 30 minutes. Stir in pineapple, bake for 30 minutes longer. Serve.
Mix cake mix and pudding. Add oil (shortening), milk and water. Using the number of eggs indicated on package of cake mix, beat yolks and whites separately. Add beaten yolks to mixture first, followed by beaten egg whites. Bake 50 minutes at 350°.
Heat oven to 350°. Pam 12 x 8-inch or 8 x 8-inch baking dish. In large skillet, melt 2 tablespoons margarine or use Pam. Saute the mushrooms and onions until tender. Reduce heat to low. Stir in flour, parsley, salt and pepper. Cook 1 minute, stirring constantly until smooth and bubbly. Gradually stir in the milk. Cook over medium heat, stirring constantly until thickened and bubbly. Stir in lemon peel. Place fish fillets or pan fish in baking dish. Spoon sauce over fish. Bake at 350° for 15 to 20 minutes or until fish flakes with a fork. Serves 4.
Mix Coke and catsup. Pour over chicken and simmer until tender, about 1 to 1 1/2 hours.
Mix cake mix, flour and jello. Add oil, water and strawberries. Add egg yolks one at at time. Beat whites until stiff. Fold into mix and pour into pan (greased). Start with cold oven, 275° for about 1 hour. Use sheet cake pan.
Beat shortening, sugars, eggs, water and vanilla together until creamy. Add sifted flour, salt and baking soda and stir well. Grease a large cookie sheet. Spread dough into cookie sheet pressing it to about 1/2 inch thick. Spread cranberry sauce over the dough within 1 inch of edges.
Mix all ingredients. Drop on cookie sheet. Bake at 375° for 12 to 25 minutes. Fifty calories per cookie.
Heat oven to 375°. Grease casserole dish. Mix first 4 ingredients together. Beat 20 strokes and spread in dish. Mix remaining ingredients and spoon over batter. Bake until set, about 30 to 40 minutes.
Mix all ingredients together and make into a loaf. Bake at 325° for 30 - 45 minutes. This can be made the night before and set overnight in the refrigerator and baked the next day. This mixture can also be used to stuff green peppers. Makes enough for 2.
Arrange the broccoli spears, crosswise, in a greased, 8 x 12-inch, glass baking dish or cake pan. Combine the corn, half of	a can of French fried onions and the remainder of the ingredients. Mix thoroughly.
Cook noodles according to package directions. Drain well. Combine yogurt, mayonnaise, and seasoning, set aside. combine other ingredients (do not cook peas). Toss with yogurt mixture.
Preheat oven to 400°. In a 10-inch skillet over medium heat, cook beef and chili powder until the beef is browned, stirring to separate meat. Spoon off fat.
Layer these vegetables in the order listed in a kettle the size and amount of vegetables suitable for your family. On top, put 2 or 3 sticks of oleo and add enough water to see around vegetables. (You want it to cook down to a small amount). Cover and cook until almost tender; uncover to boil water way down. Add enough cream to cover well; stir carefully. Serve with hot biscuits!
Combine all ingredients and bake at 350° for 15 to 20 minutes.
Melt margarine in saucepan. Add onion and pepper; cook until soft, not brown, 4 to 5 minutes. Whisk in flour; sir in milk, pumpkin, 1 cup water, broth mix and thyme. Cook over medium-high heat, stirring occasionally, until slightly thickened and just boiling.
Sprinkle herb dressing over the top after mixing the ingredients together. Bake at 300° to 325° about 25 minutes.
In pan, fry hamburger with celery and onions. Drain. Add remaining ingredients. Stir. Simmer 1/2 hour or longer. Serve on buns.
Mix all ingredients and drop by teaspoon on cookie sheet. Bake at 350° for 10 to 15 minutes.
Combine 3/4 cup hot water with sugar, salt and margarine; cool to lukewarm. Dissolve yeast in 1 cup warm water. Add to water-sugar mixture; add egg and 2 1/2 cups flour. Beat until smooth. Add enough flour (about 2 3/4 cups) to make soft dough. Turn out on lightly floured board and knead until smooth and elastic. Place in greased bowl and turn to grease top. Cover tightly. Store in refrigerator or until doubled in bulk (until needed, may be kept 4 to 5 days).
Thaw bread and roll on a cookie sheet like a pizza. Mix next 7 ingredients together and spread on dough like a paste. Next, layer pepperoni, ham and cheeses. Roll up like a jelly roll. Place on cookie sheet, seam side down, and brush with the reserved egg whites. Bake at 350° for 30 to 40 minutes. Slice and serve. Excellent!
Cream sugar and shortening. Add beaten egg yolks and sour cream. Sift dry ingredients, using enough flour so dough can be easily handled. Roll thin; cut into desired shapes. Sprinkle with sugar. Bake at 350° for 10 minutes.
Preheat the oven to 350°. Beat peanut butter and butter until smooth, about 1 minute. Add sugar, eggs and vanilla. Beat until creamy. Blend in flour and salt. Stir in 1 cup chocolate chips. Spread into ungreased 13 x 9-inch pan. Bake 25 to 30 minutes or until edges begin to brown. Immediately sprinkle remaining chocolate chips over cookie layer. Let stand 5 minutes or until chocolate chips become soft. Spread evenly over the top. Cool completely and cut into bars.
Combine all ingredients in a large bowl. Stir lightly. Marinate overnight in refrigerator. Serves 20.
Split chilies and seed. Line 2-quart casserole with a layer of chilies, add a layer of mixed cheeses. Repeat until all chilies and cheese are used, but end with chilies. Beat egg yolk and canned milk and pour over chilies and cheese. Beat egg whites until stiff and fold in the flour. Spread this on top. Cover the whole thing with tomato sauce. Bake at 325° exactly 1 hour. Let set for 10 to 15 minutes before eating.
Combine fruits, juices, sugar, salt and vanilla. Fold in whipped cream. Pour into refrigerator tray (or loaf pan) and freeze until firm.
Mix all ingredients together and bake at 350° for 20 minutes. Serve warm with bland, very crisp crackers.
Grate cheese and mix with other ingredients. Roll mixture out in a thin sheet. Cut in narrow strips, 4-inches long. Bake in 350° oven for 20 minutes or until slightly brown.
In saucepan, combine carrots with chopped onion and boiling water. Bring all to boiling and reduce to simmer. Cover and cook until carrots are tender. Drain and puree in blender. Return pureed mixture to saucepan and stir in flour, butter, salt, pepper and dill weed. Gradually blend in milk, stirring until smooth. Heat, stirring constantly until soup reaches boiling point. Serve while hot and add sprinkling of fine parsley. Serves 4 people.
Beat cream cheese, sugar, eggs, lemon juice and vanilla until light and fluffy. Line muffin tins with cupcake papers. Pat vanilla wafer in the bottom of each cup. Fill 2/3 full with cheese mixture.
Place tortillas one at a time in nonstick skillet. Layer cheese and remaining ingredients over tortillas as desired. Cook, covered, over medium heat for 2 to 3 minutes. Cut into wedges. Serve hot. Makes 12 servings.
Mix ingredients. Put in oven at 325° for 1 1/4 to 1 1/2 hours. Last 1/2 hour in oven, put pineapple slices on top.
In a medium saucepan, combine the sugar, cornstarch and water. Stir. Add peaches, lemon peel and lemon juice. Cook and stir until thickened and bubbly. Gently fold in raspberries. Return to boiling, but avoid breaking up fruit. Pour into shallow 2-quart casserole. Drop on the topping.
Combine potatoes with onion. Sprinkle with salt and pepper. Mix with Italian salad dressing. Cover and refrigerate for 2 hours. Just before serving, add mayonnaise, celery and eggs. Makes 4 to 6 servings.
Brown ground beef, chopped onion and celery in skillet. Add cans of soup and mixed vegetables. Mix together and bake at 350° for 30 minutes. Sprinkle with chow mein noodles and return to oven for 30 minutes more. I use a little soy sauce also.
Marinate steak in the next 7 ingredients for 4 hours or overnight. Tie green onions together and use as a brush. Place meat on grill. Baste using the onion brush. Cook onions 6 to 8 minutes. Cook the meat 3 to 5 minutes on each side. Roll onion brush in marinade; grill 3 to 5 minutes. Cut beef in strips across the grain. Serve in tortillas with beans, salsa, guacamole, sour cream and cilantro.
Brown chops in skillet; drain. Brown chopped onion and celery in same skillet. Add soup, mushrooms and beer; bring to a slow simmer (do not boil). Place chops in crock-pot and pour soup mixture over. Salt and pepper lightly. Cook on high for 3 to 4 hours. Excess gravy can be used on mashed potatoes or rice. May also be made in oven.
Prepare muffins as directed on our wild blueberry muffin mix package, except bake batter in tiny muffin cups, 12 to 15 minutes. Mix sugar and cinnamon. Roll hot muffins in 1/2 cup melted butter, then in cinnamon-sugar mixture. Makes about 24 small muffins.
Mix marshmallows and cream; soak overnight. Mix 1/2 of mixture with 1 pound graham crackers crumbs. Mix the other half of mixture with all the rest of the ingredients.
Mix together potatoes, sugar, melted butter, beaten eggs and vanilla. Place in a buttered casserole dish. Combine brown sugar, flour, butter, and chopped nuts and put on top of sweet potato mixture. Bake at 300° for 30 minutes.
Cream the sugar and shortening together and beat until light and fluffy. Add eggs, one at a time, and beat well. Add flour alternately with lemon extract and 7-Up. Begin with flour and end with flour. Pour batter into well-greased and floured Bundt pan or tube pan. Bake at 325° for 1 to 1 1/2 hours. When thoroughly cooled, sift powdered sugar over cake.
Saute onion. Add fresh tomatoes (or 1 can stewed tomatoes), zucchini, green pepper, salt and pepper to taste and 1/2 teaspoon sugar. Cook until vegetables are soft, about 10 minutes. Thicken with 1 teaspoon cornstarch. Excellent with meat loaf or fish.
Heat vegetable oil on medium heat. Separate biscuit dough. Flatten slightly and poke a hole in center. Fry a few at a time until golden. Drain on paper towel. Shake in small paper bag with sugar and cinnamon or confectioners sugar.
Mix and add reserved liquid. Pour into a casserole. Bake at 425° for 15 to 20 minutes.
Put vanilla pudding into large bowl and beat in the eggs. Add cake mix and stir until all lumps are mixed. Pour into greased 9 x 13-inch pan and sprinkle the butterscotch morsels and pecans evenly over the cake. Take pancake turner and mash them down slightly. Bake 25 to 30 minutes in 400° oven.
Preheat oven to 350°. In a 10-inch nonstick skillet, heat oil; in batches, brown chicken pieces on all sides. Over bottom of shallow 3-quart casserole, spread onion slices; top onions with chicken pieces. In a 2-cup measure of bowl combine juice, honey and seasonings; pour mixture evenly over chicken and top chicken with olives. Cover casserole and bake until chicken is tender, about 45 minutes.
Combine cookie mix with brown sugar, butter, egg and vanilla. Bake in greased 9 x 13-inch baking pan at 350° for 20 to 25 minutes. Sprinkle with chocolate chips; spread when melted. Sprinkle with chopped nuts.
Cook spinach in microwave oven, then drain. Chop onion fine. Melt margarine. Mix all of the ingredients together. Let chill for 1 hour.
Mix all ingredients together. Pour into a 13 x 9-inch greased pan. Bake at 350° for 35 to 40 minutes.
Remove core of cabbage. Place it in a large kettle of boiling water. Cover and cook 3 minutes or until softened enough to pull off individual leaves. Cut thick center stem from each leaf. Place meat, rice, salt, onion and pepper in a bowl and mix thoroughly. Place a heaping tablespoonful on each leaf. Tuck sides over filling while rolling leaf around filling. Place a trivet in large Dutch oven. Put in cabbage rolls. Pour tomato sauce and 1 can of water over and simmer 1 1/2 hours.
In large mixer bowl, cream sugar and margarine. Add oats, flour and soda; beat well. Stir in sour cream, vanilla and banana. Pour batter into greased 13 x 9-inch pan. Bake at 350° for 30 to 40 minutes. Cool completely.
Cream butter and powdered sugar. Stir in beaten egg yolks, fold in whipped cream. Mix candy and nuts. Cover the bottom of a cake pan with 1/2 of an angel food cake (broken into bits or slices). Cover this with 1/2 of the first mixture, then 1/2 of the second mixture. Repeat. Chill overnight. Can be frozen.
In a glass bowl, combine chicken, soy sauce and garlic powder. Stir well and set aside. Heat 2 teaspoons oil in skillet or wok. Stir in all vegetables and stir-fry 3 to 5minutes until onions are translucent. Remove to bowl. Heat remaining 2 teaspoons oil; add chicken and stir-fry until chicken is cooked, about 5 minutes. Return vegetables to skillet. Stir in cornstarch mixture and continue cooking until sauce thickens.
Heat oven to 350°. Grease bottom only of loaf pan, 9 x 5 x 3-inch. Beat all ingredients on low speed, scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl occasionally, 1 minute.
Steam broccoli 5 minutes or until tender-crisp; do not overcook. Cool and chop fine. In a large bowl, beat eggs; add flour, milk, baking powder and salt; mix to blend. Stir in cheese and steamed broccoli and onion. Melt butter and coat bottom of an 8-inch or 9-inch square pan. Spoon mixture into pan; spread evenly. Bake at 350° for 30 to 35 minutes or until set. Let stand a few minutes before cutting. Cut into 6 squares for a side dish or 20 to 24 small squares for appetizers.
Mix sugar and egg together until creamy. Add peanut butter until well blended. Shape by teaspoonful into a ball. Bake about 2-inches apart on an ungreased cookie sheet at 350° for 9 minutes.
Mix the first 3 ingredients for 3 minutes. Press into a 9 x 13-inch pan. Mix 2/3 cup butter and 1/2 cup brown sugar in a saucepan; bring to a boil and boil for 1 minute. Pour hot syrup over crust layer after you have sprinkled pecans on. Bake at 350° for 20 minutes. Remove and sprinkle with chocolate chips. Let it stand 5 minutes. Cut into bars.
Heat oven to 350° (325° if glass dish). Melt chocolate and margarine in a large microwaveable bowl on High for 2 minutes or until margarine melts. Stir until chocolate melts. Stir sugar into chocolate; blend well. Mix in eggs and vanilla. Stir in flour and walnuts. Spread into a greased 13 x 9-inch pan. Bake at 350° (or 325°) for 30 to 35 minutes. Do not overbake. Cool in pan. Makes 24 squares.
Preheat oven to 425°. Combine and mix all the ingredients, one at a time, in order given. Pour into unbaked (9-inch) deep dish type pie crust.