HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large skillet, cook and stir ground beef, onion, celery and green bell pepper over medium heat until vegetables are tender. Drain off grease. Stir in soup, tomato sauce, garlic, chili powder, salt and pepper.
Mix all ingredients together; pour into casserole dish. Top with plain cornflakes. Bake at 350° for 30 to 45 minutes.
Drain pineapple. Add juice gradually to cornstarch in saucepan, making a smooth mixture. Cook. Stir constantly until thickened and clear. Remove from heat. Add pineapple. Add lemon or lime juice. Makes 4 to 6 servings. Good on gingerbread or a sundae or for any topping.
Layer macaroni and cheese in a casserole. Sprinkle with salt and pepper. Pour milk on top and dot with the butter. Bake at 375° to 400° until hot and bubbly.
Cream the butter, eggs and sugar, then add the dry ingredients, then the nuts. Put in greased 9 x 13-inch pan and bake at 350° for about 45 minutes.
Dissolve yeast in water. Add salt, sugar and oil. Add enough flour to make a real stiff dough. Let stand about 15 minutes. Make out rolls. Let rise to double in size. Bake at 400°. Makes about 14 rolls.
Mix the first 3 ingredients; let rise 1 hour, then mix the milk, shortening, sugar and eggs. Sift the flour with the salt. Add to first mixture; knead well. Raise to double in size. Roll out; cut with doughnut cutter. Fry in hot fat. Sprinkle with powdered sugar or make a glaze. Yields 3 dozen.
Combine cream, butter, cheese, onions and mushrooms in top of large double boiler to melt and combine. Cook noodles according to package directions. Layer noodles, crabmeat, then sauce in greased 2-quart casserole. Cook at 350° for 45 minutes.
Boil your eggs. Cool and half. Use yolks for something else or throw away. Mix ingredients. Stuff eggs. Garnish with parsley (dried or fresh).
Combine biscuit mix and sugar; add chopped apples, milk, vanilla, eggs and spices. Stir until well blended. Knead dough on a heavily floured board until smooth. Roll out dough about 1/2-inch thick. Cut out doughnuts with a floured 3-inch doughnut cutter. Drop doughnuts, a few at a time, into 400° oil about 2 inches deep in pan. Cook about 1 minute on each side or until evenly browned. Drain on paper towels. Bring apple juice and lemon to a boil. Stir in confectioners sugar and beat until smooth. Spoon about 2 tablespoons glaze over each doughnut while warm. Roll half of glazed doughnuts in toasted or tinted coconut. Yield: 2 dozen.
Preheat oven to 350°. Cook broccoli according to directions on box. At same time, heat soup and 2 cans of water over low-medium heat. When broccoli is ready, drain and mix into the soup. Add rice and Cheez Whiz to soup. Pour mixture into 2-quart casserole dish and bake at 350° for 45 minutes.
Preheat oven to 375°. Grease 13 x 9-inch casserole dish. Saute onion in butter. Add drained mushrooms and broccoli. Cook until broccoli is thawed. Add soup and cheese, stirring until cheese is melted. Pour into prepared casserole dish and top with seasoned bread crumbs. Bake until bubbly.
Slice green tomatoes as desired thickness. Roll tomato slices in a milk and egg mixture. Make a mixture of flour and bread crumbs. Then roll the tomatoes in flour mixture. In a large skillet, heat butter. Add tomatoes and cook, covered, until brown. Uncover pan and turn tomatoes. (Add more butter, if needed.) Lay a piece of Mozzarella cheese over each tomato and cover pan. Cook until cheese is melted.
Preheat oven to 350°. Season chicken with pepper, salt and paprika. In large skillet, melt butter. Add chicken to skillet. Brown well. Drain chicken on paper towels. Set aside. Cook sausage, celery and onions in same skillet over medium-high heat, stirring frequently, until vegetables are crisp-tender. Add rice, corn, broccoli and lemon juice. Mix well. Pour into shallow baking dish. Arrange chicken on top of rice mix, pressing chicken slightly into rice mixture. Sprinkle with shredded cheese. Cover with foil. Cook until chicken is no longer pink in center. Uncover. Lightly brown cheese.
Boil chicken, save broth to boil spaghetti in. Debone chicken and dice. Saut celery, bell pepper and onion. Combine all ingredients. If needed, add some of broth to thin mixture.
Sprinkle layers of tomatoes, cabbage, onion and green pepper with salt; let stand overnight. In the morning, squeeze vegetables dry. Add other ingredients. Pour into clean jars and cover. Kept in refrigerator, relish will keep from 2 to 3 weeks. Makes about 1 quart.
Place all ingredients into blender. Fill blender with ice and blend well until ice crushed and well blended. Makes 5 servings.
Boil hen. Debone and dice meat. Take 3 1/2 quarts of broth and all other ingredients. Simmer until done. Cook spaghetti as directed on package and add to broth. It thickens and absorbs broth as it sets.
Combine the celery seed, chili powder, brown sugar and paprika. Cut the spareribs into serving pieces and rub with mixture. Put into pan sprayed with Pam spray. Cover with the tomato soup and vinegar. Bake 1 1/2 hours at 375°.
Put all ingredients in blender, adding a few at a time, until well mixed. Put in pie pan sprayed with nonstick cooking spray. Bake at 350° for 40 to 45 minutes or a knife comes out clean. Serves 4. Each serving: 1/2 protein, 1 milk, 3/4 bread and 1/2 vegetable.
Melt margarine, add Bisquick and sour cream. Mix ingredients with wooden spoon. Grease muffin tins. Bake at 450°. Makes 12 rolls.
Mix 1/2 cup sugar and rhubarb. Set aside. Blend butter, 1 1/2 cups sugar, egg and vanilla. Mix together flour, cinnamon, soda and salt. Add alternately to butter mixture with buttermilk. Add rhubarb mixture, coconut, nuts and raisins and mix together. Pour into a greased 7 x 12-inch pan. Bake at 350° for 45 minutes.
Mix salt with water. Pour over cucumbers and let stand 3 days; drain off salt water. Rinse 3 times. Add alum to pitcher of water and pour over cucumbers. Let stand 24 hours; drain, leaving cucumbers in container. Rinse 3 times. Fill container of cucumbers with undiluted vinegar. Let stand 7 days. Drain off vinegar, but don't rinse. Add 3 cups sugar, turmeric and enough pickling spice to form ball size of walnut; tie in a cloth and drop in container with cucumbers, sugar and turmeric (leave in container). Add 3 cups sugar everyday for 3 days and serve when desired.
Combine crumbs, 3 tablespoons sugar and butter. Mix well. Press into bottom and sides of 8-inch pie pan. Chill 1 hour.
Mix cream cheese, mustard, lemon juice and onion. Stir in shrimp. Shape into ball. Roll in pecans. Cover with plastic wrap and refrigerate overnight for best flavor.
Prepare jello according to directions on package using liquids listed above. Chill until syrupy. Add fruit, making sure bananas are covered with liquid. Serves 6.
Combine eggs, sugar, cinnamon, syrup and butter; mix well. Add flour, soda and peaches. Pour into 9 x 13-inch pan. Bake 35 to 40 minutes at 350°.
Mix together. Pour into 9 x 13-inch pan. Bake for 35 to 40 minutes at 375°. Can crumble bacon on top if you wish.
Combine soda, flour, sugar, salt and oil. Beat in eggs, 1 at a time. Add carrots, vanilla and pecans. Pour into 2 greased 9-inch pans. Bake at 375° for 30 minutes. Cool and frost.
Microwave chocolate and milk in large microwavable bowl on High 2 to 3 minutes. Stir in vanilla and walnuts. Spread in greased 8-inch square pan.
Chop together cabbage, peppers and carrot. Add salt; let set for 1 hour. Then boil sugar, vinegar, water and celery seed. Cool this mixture before adding to cabbage, then put in container and freeze.
Preheat oven to 350°. Empty blueberries into strainer. Wash under cold running water. Set aside to drain. Pour oil into 8 or 9-inch cake pan; tilt to cover bottom. Pour muffin mix, egg and water into pan; stir with a fork until blended (about 1 minute). Sprinkle drained blueberries, brown sugar and cinnamon over batter; use a fork to fold in batter just enough to create a marbled effect. Scrape sides and spread batter evenly in pan. Bake at 350° for 25 to 35 minutes until coffee cake tests done with a toothpick. Use a knife to loosen cake from sides. Cut and serve directly from pan.
Cream butter with Crisco. Add sugar gradually. Mix egg yolk and vanilla; add to mixture. Add the evaporated milk. Beat the egg whites to form a stiff peak. Add to mixture. Add in flour and baking powder a little at a time using your hands and knead together. Let set for 1 hour. Roll out dough into long strips and twist into braided shape. Brush tops with beaten egg before baking and sprinkle with sesame seed. Preheat oven to 350° and bake 20 to 30 minutes.
Fry bacon and set aside. After cream cheese has softened, beat in 1/2 cup of half and half, then add the Bleu cheese, garlic and chopped chives. Mix with crumbled bacon. Bake at 350° for 30 minutes. Delicious served with carrot sticks and broccoli flowerets.
Cook spinach as label directs; drain well, squeezing out excess water. In a 1-quart casserole dish, beat egg and stir in remaining ingredients. Add spinach. Bake, uncovered, at 325° for 35 minutes or until center is set. Makes 3 to 4 servings.
Spread rice in bottom of casserole dish. Sprinkle onion soup mix on top of rice. Place chicken breasts on top of rice and soup. Spread cream of mushroom soup on top of chicken breasts. Pour the 2 cups of water around sides of dish.
Evening before party (24 hours): Wrap 1/2 piece of bacon around each chestnut. Use toothpick to secure bacon. Bake in a cake pan at 350° for 25 minutes. Drain grease.
Blend all cheeses in food processor or using electric mixer until smooth. Add onion, Worcestershire, paprika, chives and pepper. Blend well. Shape into ball and roll in pecans and parsley. Chill until firm. Serve with any type cracker.
Cook 1 hour in pressure cooker; mash with potato masher. Serve on hamburger buns with cole slaw.
Mix all ingredients together and bake at 350° for 30 minutes. Stir after 15 minutes. Serve hot.
Place first 3 ingredients in saucepan. Mix well and boil 1 minute. Pour mixture over 2 gallons popped corn. Toss and mix well. Bake at 250° for 1 hour, stirring every 15 minutes.
Preheat oven to 350°. Cream Crisco and sugar. Add egg, lemon juice and rind. Combine flour with baking powder, salt and crushed candy. Add to creamed mixture. Mix at high speed with mixer until well blended. Drop by teaspoons onto ungreased cookie sheet. Bake for 10 minutes or until slightly brown. Cool slightly before removing. Frost, if desired.
Cook spinach; mix together with onion soup and sour cream. Top with Cheddar cheese. Heat thoroughly and serve. May add bread crumbs on top and 2 to 3 tablespoons melted butter drizzled over top. Bake at 375° for 20 minutes.
Line 20 muffin cups with paper baking cups; set aside. In mixing bowl, stir together flour, baking powder, baking soda and salt. Set aside. In large bowl, beat butter with electric mixer on medium to high speed for 30 seconds. Add 1 1/4 cups sugar and mix on medium speed until combined. Beat in eggs, sour cream and vanilla until combined. With a spoon, stir dry ingredients into beaten mixture until just moistened. Fold in raspberries. Spoon into prepared muffin cups, filling 3/4 full.
Bring sugar, Karo and butter to boil. Add peanut butter and vanilla; stir until melted. Mix in cornflakes. Drop by spoonful on wax paper.
Combine all ingredients in a large bowl. Chill for two hours. Return to room temperature before serving.
Heat the brown sugar, molasses, cinnamon, ginger and cloves to the boiling point. Remove from heat, add the baking soda and pour over the butter in a large mixing bowl. Stir until the butter has melted, then stir in the egg and flour thoroughly. Knead the dough for a few minutes, then gather into a ball. Refrigerate until firm enough to roll easily, about 30 minutes (if chilled longer, allow to warm to rolling consistency). Roll on a slightly floured board and cut with fancy cookie cutters. Bake on a lightly greased cookie sheet in a preheated oven at 325° for 8 to 10 minutes. Makes 3 to 4 dozen.
Cream shortening, sugar and eggs. Make a paste with food coloring and cocoa, and all to the mixture. Add salt and flour with the buttermilk and flavorings. Alternately, add soda and vinegar, do not beat too hard, just blend. Bake at 350 degrees for 30 minutes. Makes two layers.
Cook spinach; drain. Add onion soup mix, sour cream and 2/3 of grated cheese. Mix thoroughly. Pour into baking dish. Cover with remaining cheese. Bake at 350° for 20 minutes or until cheese is melted and bubbling. Cool 10 to 15 minutes before serving.
Melt the chocolate bar on low heat. Mix peanut butter. Pour over corn flakes. Dip out into small piles. Let cool and eat.
Drain liquid from mushrooms into a 1-cup measure for next step. Place mushrooms in a small bowl; sprinkle with dill weed. Measure 1/2 cup of the mushroom liquid into a small saucepan. Stir in vinegar and sugar. Heat just to boiling; pour over mushrooms. Chill at least one hour to season.
Heat oven to 400°. Spray a 15 x 10 x 1-inch pan. Dip chicken in butter; coat with combined remaining ingredients. Place in pan. Bake 20 to 25 minutes or until tender.
Mix together cream cheese, Ranch dressing mix and mayonnaise. Lay crescent roll flat and bake. Spread cream cheese mixture on top of roll when done and cooled. Take chopped vegetables and sprinkle on top of mixture. Last layer is grated cheese.
Preheat oven to 350°. With mixer, beat cheese until smooth and fluffy; gradually beat in sweetened condensed milk until smooth. Add egg and vanilla; mix well. Toss morsels with flour; stir into cheese mixture. Pour into graham cracker pie crust. Bake 35 minutes or until center springs back when lightly touched. Cool and top with glaze. Serve chilled. Refrigerate leftovers.
Use wide-mouth pint jars, 1/2 pound okra per jar. Use fresh okra, about 2 inches long. Leave 1/2 inch stem on. Place in sterilized jars. Add 1 clove garlic, 1 hot pepper, 1 teaspoon celery salt and 1 teaspoon mustard to each jar. Bring vinegar, water and salt to a boil. Pour hot solution over okra and seal.
Preheat oven to 425°. Ideally use a loaf pan smaller than the standard size. Use pan (Pyrex) approximately 2 1/2 x 4 1/2 x 8 1/2-inch. Put meat into large mixing bowl. Heat butter in a small skillet and add the onion and green pepper. Cook, stirring, until wilted. Add the mushrooms and cook until wilted. Add the drained pimento. When the mushrooms give up their liquid, continue cooking until the liquid evaporates. Add the mixture to the meat, add the cream, egg, bread crumbs, parsley, salt and pepper. Mix well and pack into loaf pan and smooth over. Bake for 40 to 45 minutes. Remove from oven and let rest for 10 to 15 minutes. Serves 5 to 6. Good with scalloped potatoes.
Brown hamburger, ham, pepperoni and sausage. Drain and add spaghetti sauce. Simmer 30 minutes. Make bread dough according to box instructions. Roll out dough and place on a cookie sheet. Pour meat mixture onto 1/2 of dough. Sprinkle with cheese. Fold dough over and seal edges. Bake at 350 for approximately 30 minutes or until bread is golden brown. Makes 2 stromboli.
Fix jello according to package directions. Add blueberries, pineapple and chopped pecans to jello. Put in refrigerator to jell. Smooth Cool Whip on top. You can add any type of fruit, fresh or canned, to the jello.
Mix all ingredients except 1/2 of the cheese in 9 x 13-inch pan. Top with remaining cheese. Bake at 350° for 40 minutes.
Stew dates with enough milk to cover. Put through a colander or use a blender. Add rest of ingredients. Bake as a custard pie in an uncooked shell.
Mix all ingredients, except water, real good. Then add water. Mix just enough for dough to evenly absorb water. Mold into ball and place on well-floured surface. Roll out to pie-plate size. Lift carefully to avoid stretching dough and place in pie plate. Trim around edges with dinner knife. (For pie with top crust, recipe should be doubled.) Add filling, moisten around edge with water, then place top crust over filling and crimp around edges with fork tines. Then bake according to pie directions.
Beat egg whites until stiff. Continue beating slowly, adding sugar until dissolved. Fold in chips and nuts. Drop by teaspoonfuls onto foil-lined cookie sheet.
Preheat oven to 375°. Sift flour, soda and salt. Set aside. Combine softened butter, sugar, brown sugar, vanilla and water. Beat until creamy. Beat in 2 eggs. Add flour mixture. Mix well. Stir in chocolate chips and nuts. Grease cookie sheet. Bake at 375° for 10 to 12 minutes.
Combine soup, cheese, sour cream and milk. Place one-half of the potatoes in a buttered 2-quart baking dish. Cover with 1/2 of the soup mixture. Repeat layers; brown link sausage in skillet. Drain; cut each in half. Arrange sausage pieces on top of casserole and bake an additional 30 to 45 minutes or until potatoes are done. Allow to stand 5 minutes before serving.
Spread spinach in bottom of 10 x 6-inch baking dish. Combine rice, soup, onion and milk; spoon over spinach. Score half franks with an X-shaped cut; arrange on casserole, pressing into rice. Bake in moderate oven at 375° for 20 to 25 minutes, or until heated through. Makes 4 servings.
Beat cream cheese until smooth. Gradually stir in pineapple and 1/2 cup pecans. Add remaining ingredients. Shape into ball and roll in pecans. Serves 40. Recipe can be cut in half for smaller groups.
Make Jell-O as directed and refrigerate until syrupy or slightly set. Line a 9 x 13-inch pan with layer of coconut bars, breaking anywhere needed to fill in. Beat cream cheese until fluffy with butter, then add sugar. Blend in drained pineapple. Spread half on the coconut bars. Spread another layer of bars and cover with the other half of the cream cheese, butter and pineapple mixture. Beat syrupy Jell-O on high speed for 10 minutes until frothy. Spread on top of other ingredients. Let set. Then top with Dream Whip or Cool Whip and sprinkle with nuts. Let set 24 hours.
Cream butter and sugar well; add egg and oil, beating until well blended. Mix dry ingredients together and add to creamed mixture. Drop by teaspoons onto lightly greased pan. Bake in a 350° oven for about 20-30 minutes or until done and golden brown.
Heat vinegar and sugar. Cool. Add all other ingredients to mostaccioli. Serve cold.
Cream sugar, flour, salt and melted butter. Add eggs, milk and vanilla. Pour into 2 unbaked 9-inch pie shells. Bake at 425° for 10 minutes. Reduce heat to 350° and continue cooking until done.
Mix and stir over medium heat. Cook until it forms a firm ball when tested in water. Spread on your desired cake.
Melt jello, cream cheese and marshmallows in hot water on stove and let cool. Add other ingredients and let congeal. Serves 12.
Place in baking dish pats of butter. Cover with onion slices, then cover with Minute rice. Place chicken, seasoned with salt and pepper on top of rice. Brush with Kitchen Bouquet. Mix soup, parsley, seasoning and water. Mix well and spoon over chicken. Cover and bake 45 to 50 minutes at 400°.
Place beans in heavy medium saucepan with enough cold water to cover. Bring to boil. Remove from heat. Cover and let stand 1 hour. Drain beans. Place beef in large bowl. Season with salt and pepper. Sprinkle 2 teaspoons Santa Fe Seasoning over; toss well. Add flour and toss to coat.
Combine beef, bread crumbs, onion, green pepper, eggs, salt, pepper and 1/2 cup tomato sauce. Press into an 8 1/2 x 4 1/2 x 3-inch loaf pan. Unmold on rack of broiler pan. Bake for 1 hour at 350°.
Add all ingredients to mashed potatoes until fluffy. Bake at 350° for 30 minutes in a greased, 2-quart casserole, uncovered. After it is baked, you can place in refrigerator for as long as 2 weeks and use what you need. Need to bake for 45 minutes then or microwave until heated through.
In 9 x 13-inch pan, make a layer of rat cheese, then jalapenos and another layer of rat cheese. Mix eggs, flour and milk; pour over layers. Bake 1 hour at 350°. Let cool before serving.
Break eggs in large bowl. Beat slightly with fork. Add milk, pepper, salt and bread. Beat until bread has disintegrated. Add onion, cheese and ground beef. Mix well. Pack this mixture in a loaf pan. Combine sugar, ketchup and mustard. Spread this over meat loaf. Bake at 350° for 1 hour. Let stand 10 minutes before removing from pan.
Place salmon fillets, wine and water in 10-inch skillet. Cover and cook over low heat about 10 minutes until fish flakes easily from fork. Drain and cool.	Saut green onions in butter in 10-inch skillet. Stir in mushrooms and salt; cook about 5 minutes or until most of the liquid has evaporated. Stir in cream cheese until well blended. Remove from heat.
Blend the cream cheese and sour cream in a small bowl and set aside. Mash potatoes thoroughly until smooth. Add cream cheese mixture and beat well. Stir in chives, salt and pepper. Spread in 9 x 13-inch buttered dish. At this point potatoes may be covered and refrigerated. One hour before serving, dot with butter, and sprinkle with Cheddar cheese and paprika. Bake at 325° for one hour. Makes 8 to 14 servings.
Salt and pepper chicken to taste and bake for 45 minutes at 350°. Combine rest of ingredients while chicken is baking and cook until thick and glossy. Put baked chicken in crock-pot and pour sauce over it. Cook on high for 3 hours or low for 5 hours.
Bring to boil tomatoes, tomato sauce and water. In skillet, cook ground chuck and onion until done; drain. Add to tomatoes; let cook for 5 minutes. Then add macaroni. Cook on medium heat until macaroni is tender. (Good with cornbread.)
Stir in bowl to soften the sherbet. Stir in the limeade concentrate, the ginger ale and water. Pour into glasses to serve.
Cream margarine, sugar and egg. Add rest of ingredients. Bake at 350° in an 8 x 12-inch pan for 40 minutes. Cool in pan.
Wash rice thoroughly. Combine meat, rice, salt, pepper and onion. Shape into small balls. Heat tomato soup and water in cooker. Drop meatballs in soup mixture. Close cover securely. Cook 10 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord.
Sift together	the dry ingredients. Combine pumpkin, sugar, milk and eggs in a bowl. Add dry ingredients and oleo. Mix only until flour is moistened. Stir in nuts. Bake in a well-greased 9 x 5-inch loaf	pan for 65 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Remove from pan.
Bring milk, onion and bay leaf to a full boil. Let stand for 10 minutes. Strain. Over low heat, melt butter in saucepan; add flour and cook until light brown. Gradually add milk and cream, stirring constantly, until mixture starts to boil. Stir in salt and pepper to taste.
In large mixing bowl, combine all ingredients in order given. Beat at medium speed 1 minute. Drop from teaspoon 2 inches apart on ungreased cookie sheet. Bake at 350° for 12 to 15 minutes. Makes 6 dozen.
Lay in layers the meat, onion, beans, chips and cheese in that order. Make a mixture of soup and tomatoes. Pour over casserole. Bake at 350° until cheese is melted.
Cream the margarine, oil, brown sugar and granulated sugar. Add egg, Special K, oatmeal, coconut, salt, soda, flour and vanilla. Mix. Drop by teaspoonfuls on ungreased cookie sheet. Flatten with fork slightly. Bake in a 350° oven for 10 minutes. Sprinkle with powdered sugar while warm.
Mix butter with flour. Add nuts. Bake in a 325° oven for 15 minutes. Set aside to cool.
Place tortilla on microwavable plate. Arrange Singles, cut diagonally, on tortilla. Fold tortilla in half. Cover. Microwave on High 25 to 40 seconds or until cheese melts. Let stand, covered, until cool. Fold in half again. Makes 1 serving.
Dissolve jello in hot water; add lemon juice and tomato juice. Cool until slightly thickened. Add remaining ingredients and mix lightly. Pour into a 9 x 13-inch pan. Let set several hours. Serve on greens. Serves 15.
Heat oven to 350°. Grease and flour 13 x 9 x 2-inch baking pan. Prepare cake batters according to directions. Stir 1/2 cup chocolate chips into chocolate batter. Spoon vanilla and chocolate into pan and swirl. Bake 33 to 38 minutes. Check with a toothpick. Cool in pan for 5 minutes. Gently spread Marshmallow Creme over warm cake. In a small saucepan over low heat, melt the remaining chocolate chips and swirl through the Marshmallow Creme.