HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook rice according to package directions. Add margarine to rice and stir until melted. Add corn and soup. Put in 2-quart casserole dish and top with cheese. Bake 30 to 40 minutes in 350° oven. Serves 4 to 6.
Mix dressing with margarine; spread 1/2 in greased casserole dish. Place onions and celery on mix. Place all chicken pieces on mix; add rest of dressing mix. Mix chicken broth and soups; pour over dressing. Bake, uncovered, at 350° for 45 minutes.
Peel and cut up tomatoes. Place in a large pot. Add chopped jalapenos, onion, bell pepper and garlic. Add seasonings and vinegar. Bring to a boil. Boil gently until thick (4 to 6 hours). Pour immediately into hot, sterilized jars and seal.
Beat egg whites. Mix butter or margarine with sugar. Beat in egg yolks; mix well. Mix flour, soda and salt together and add alternately with milk. Add vanilla. Fold in beaten egg whites. Bake in 4 layers at 350° for 30 minutes.
Spray heavy skillet with vegetable oil cooking spray. Cook chicken or turkey over medium-high heat until browned, turning frequently. Add choice of sliced vegetables. When vegetables begin to get tender, add salad dressing and thin with cooking wine. I like fat-free Honey Dijon with white cooking wine. Heat through and simmer. Serve with rice. Makes dinner in 1/2 to 3/4 hour, start to finish. Serves at least 4 with leftovers.
Mix soups, milk, broth and green chilies. In a lightly greased casserole dish, layer tortillas and chicken. Pour soup mixture over the top, then top with grated cheese, if desired. Bake at 400° for 35 to 40 minutes.
Grease and flour a round pie pan. Combine ingredients and pour into prepared pan. Bake at 350° for 30 minutes.
Heat milk, onion, butter, salt, celery salt and pepper to scalding in 3-quart saucepan. Stir in potatoes. Cook, stirring constantly, until smooth. Sprinkle each serving with paprika and snipped parsley, if desired. Makes 4 servings (about 1 cup each).
Pour liquid from beans; save it. Lightly brown almonds in oil; add celery and saute 2 minutes. Add 1/2 cup bean liquid, stock base, soy sauce, sugar and vinegar. Cover; simmer 3 minutes. Stir in beans and heat until hot. Add cornstarch mixed with water; heat just until sauce thickens.
Combine jelly, chili sauce and broth in large pan, plus 1 bottle of water. Mix ground beef, eggs and bread crumbs, plus salt and pepper to taste. Form small meat balls and drop into boiling juice. Simmer 1 1/2 hours until sauce thickens.
Thoroughly cream butter, sugar and vanilla. Add egg; beat until light and fluffy. Stir in milk. Sift together flour, baking powder and salt. Blend into creamed mixture. Divide and chill 1 hour. On lightly floured surface, roll and cut into shapes with cookie cutters. Bake at 375° for 5 to 8 minutes. Always double or triple this recipe because it only makes 2 dozen.
Saute onion in butter; add ham, corned beef and garlic. Heat well. Mix in flour; add beaten egg, stirring quickly, so that the egg does not set. Add sauerkraut, spices, parsley and beef stock. Cook and stir until mixture forms a paste. Spread onto a platter in a thin layer and chill well (4 hours). Shape into 1-inch balls. Roll in flour; dip in beaten eggs and roll in white bread crumbs. (Use 5 to 6 slices bread, crumbled in the blender.) Deep fry at 375° until golden brown. May be frozen and reheated at 350°.
Mix all ingredients together. Use approximately 3 teaspoons per cup. Keep in airtight container.
In a large bowl, toss the popped corn with the cereal, soybean nuts and raisins. Makes about 7 cups.
Cook beans in water (add 2 tablespoons oil, 2 cloves and 1 bay leaf to water). Saute chopped celery and minced garlic. Add tomato, 1 teaspoon puree, pepper, 1/2 cup water and salt. Boil slowly, then pour over beans (which should be well done). Cook 15 minutes. Remove and mash small amount of beans and then return to pot. Add uncooked pasta. Add oregano. Bring to boil, adding more water, if necessary.
Boil berries and water. Strain and press through strainer. Add sugar to juice. Discard berries. Boil juice mixture 5 to 8 minutes. Keep in refrigerator.
Mix all ingredients together. Chill and serve. One half cup serving contains 81 calories.
Combine first 5 ingredients in a large bowl; stir well. Combine milk and next 3 ingredients. Add to dry ingredients, stirring until smooth. Spoon 1/4 cup batter onto hot nonstick griddle.
*Roast almonds with 1 tablespoon butter in frying pan until slightly browned, stirring constantly.
Mix together tomatoes, soups, cheese, onion and chili powder. Layer chicken, chips and soup mixture in a 9 x 13-inch baking dish until all ingredients are used. Top with chips. Bake at 375° for 30 minutes.
Mix together first 5 ingredients. Shape into small balls. Roll in sesame seed. Refrigerate 1 hour. They are ready to eat and enjoy.
Cook chicken in water 1 1/2 hours. Cool and dice into large bowl. Add cubed bread, diced potatoes and carrots. Saute chopped celery and chopped onion in 2 tablespoons oleo until clear. Beat eggs; add milk. Add celery-onion mixture to chicken and bread. Add egg-milk mixture. Add seasonings. Stir. Moisten with chicken broth. Place in casserole and bake at 375° for 2 hours.
In a large bowl stir mayonnaise, sour cream, vinegar and sugar together until well blended. Add prepared potatoes and onions. Toss to mix well. Cover and chill 4 hours. If desired, sprinkle top with chopped parsley.
Dissolve 1 large package jello in boiling water. Add pineapple and juice, cranberry sauce, orange juice, sugar and nuts. Blend well. Put dish in refrigerator until firm.
Use a container that will be airtight when covered. Layer lettuce, cauliflower and onion. Sprinkle crumbled bacon over vegetables. Sprinkle sugar over bacon. Spread mayonnaise to cover top. Cover and refrigerate 24 hours. Toss and serve immediately.
In crockpot or saucepan large enough to accommodate the meatballs, pour in one bottle of barbecue sauce, any flavour. Fill the bottle with red wine and add to the sauce. Mix the two together and add meatballs. Simmer on low heat 1/2 - 1 hour. Let stand several hours to absorb the flavour.
Brown hamburger meat. While it is browning, cook noodles according to package directions. Drain grease off meat. Stir in onion, celery, pepper, mushrooms, soups and tomato sauce. Salt to taste. Add Worcestershire sauce and olives. Mix together well and carefully stir in noodles. Pour into casserole dish. Bake at 325° for 1 hour. Uncover and top with grated cheese for the last 5 minutes baking time.
Cook onion and green pepper in hot fat until onion is golden, stirring frequently. Add okra. Cook 5 minutes, stirring occasionally. Add remaining ingredients, cover and simmer 15 to 20 minutes. Serves 4.
In a heavy skillet over medium heat, carmelize (melt) 1/3 cup sugar until it becomes an amber colored liquid. Gradually pour in boiling water and stir until sugar dissolves. Chill in a mixing bowl, beat egg yolks until thick and lemon colored; add 2 tablespoons sugar. Gradually add milk, beating at low speed. Add light cream, salt and caramelized sugar. Beat at low speed until all ingredients are combined. Pour into serving glasses and top each with a scoop of vanilla ice cream.
Peel shrimp, uncooked and deveined. Make a roux (dark) of flour and oil. Add shrimp to this for a few minutes, stirring constantly. Set aside. Smother okra and onions in oil. Add tomatoes when okra is nearly cooked. Then add water, bay leaf, garlic, salt and pepper. Add shrimp and roux to this. Cover and cook slowly for 30 minutes.
Take small red potatoes (new potatoes) and half them. Boil in salted water until tender. Take green onions and saute them in butter until tender. Take Velveeta cheese and melt it into the butter and green onions. Take the potatoes and drain them and pour the cheese mixture on top of them and serve warm. Delicious!!!
Break eggs into a very large bowl or pot. Beat with rotary beater until well blended; beat in shortening, buttermilk and sugar thoroughly. Add soda and salt; stir well. Mix in Raisin Bran. Add flour and stir just until mixed. It makes a thick batter. Cover and store in refrigerator. It will keep for 4 weeks in a 40° refrigerator.
Brown meat and onion (drain). Add seasonings and tomatoes. Cover and simmer 15 minutes. Add beans. Pour into greased casserole dish. Top with corn bread batter. Spread evenly. Bake at 425° for 20 minutes or until the corn bread is golden brown. Makes 4 servings.
Mix all ingredients together. Roll into balls. Press with a fork on cookie sheet and sprinkle with sugar. Bake at 350° for 8 to 10 minutes.
Combine sugar, margarine and beaten eggs in large mixing bowl. Mix well. Sift together flour, cocoa and salt. Add dry ingredients to creamed mixture alternately with soured milk. Add baking soda to dough, mixing until combined. Drop by spoonfuls on greased cooking sheet. Bake at 350° for 10 minutes. Remove to cooling rack.
Cook broccoli as instructed on package. Add 1 teaspoon sugar and drain. Arrange in greased pan with sliced water chestnuts. Mix soup and milk; pour over broccoli. Top with grated cheese. Bake at 350° for 25 to 30 minutes. Cover with onions; bake 5 more minutes.
Preheat oven to 425°. Salt and pepper fillets. Combine sour cream, mayo and dressing mix. Totally coat both sides of fish. Roll fillets in the crushed French fried onions.
In a saucepan, bring water to the boiling point. Mix together the sugar, cornstarch and salt, add them to the water and cook until mixture is thick and clear, set aside. Beat the egg yolks and add the lemon juice and grated lemon rind; mix well. Add the egg mixture to the cornstarch mixture. Break the Angel Food cake into chunks and add them to the lemon mixture. Fold together until well mixed. Pour into a buttered Angel Food cake pan; cool. Serve with whipped cream or ice cream.
Brown pork chops in lightly oiled skillet. Sprinkle with seasoned salt to taste; set aside.
Saute celery, onions and pepper in oil until tender; stir in remaining ingredients except rice. Bring to boil; reduce heat. Cover and cook over medium heat 10 minutes or until shrimp is tender; stir occasionally. Serve over hot rice. This recipe makes 4 servings.
Mix apples and sugar together. Let stand for 1 hour. Sift together dry ingredients. Mix eggs, oil and vanilla together. Add egg mixture to apple mixture. Mix in dry ingredients. Bake in loaf pans for 1 hour at 350 degrees.
Sift dry ingredients together. Add beaten egg yolks, buttermilk and melted butter. Fold in egg whites last. Bake on hot well-greased griddle.
Lightly oil skillet. Heat to medium high. Pour batter into oval shapes (usually 2 per skillet). Edges will curl. Cook until light brown, then turn. Roll up with cottage cheese; sprinkle with sugar. Makes 12 to 15 crepes.
Fill a 9-inch buttered pie plate 2/3 full with sliced apples. Sprinkle with 1 teaspoon cinnamon and 1 tablespoon sugar. In a saucepan, melt 3/4 cup margarine. Add ingredients and mix well. Pour hot over apples. Bake at 350° for 45 minutes.
Combine flour, ginger, soda, cinnamon and cloves. Set aside. In large mixing bowl, beat butter on low speed for 30 seconds to soften. Gradually add the sugar. Beat until fluffy. Add egg and molasses; beat well. Stir dry ingredients into beaten mixture. Shape in 1 1/2-inch balls (1 heaping tablespoon dough each). Roll in the colored sugar and place on ungreased cookie sheet 2 1/2-inches apart. Bake in 350° oven about 10 minutes or until light brown and still puffed (do not overbake). Let stand 2 minutes before transferring to cool. Makes 24 (3-inch) cookies.
Mix all ingredients. Chill overnight. Roll into little balls, then roll in powdered sugar. Cook at 350° for 10 to 12 minutes.
Beat cream cheese until smooth. Gradually stir in condensed milk. Stir in lemon juice and vanilla. Pour in pie crust. Chill 3 to 4 hours until firm. Top with your favorite filling.
Beat the eggs. Mix sour cream, vanilla, Kahlua and oil into egg mixture. Add chocolate pudding and cake mix. Beat with mixer until blended. Fold in chocolate chips and nuts. Pour into greased Bundt pan. Bake at 350° for 45 to 60 minutes until toothpick comes out clean.
Combine ground beef, oatmeal, water chestnuts, monosodium glutamate, onion salt, garlic salt, 1 tablespoon soy sauce, Tabasco sauce and milk. Mix well. Shape into small balls using about 2 tablespoons of mixture. Put under broiler until brown on all sides. Shake pan frequently to keep balls round. Drain off grease. Set aside. Drain pineapple, reserving juice. Mix together sugar and cornstarch in saucepan. Add pineapple juice, bouillon, vinegar and 2 teaspoons soy sauce. Bring mixture to boil, stirring constantly until thickened and clear. Boil 1 minute. Stir in pineapple and chopped green pepper. Combine sauce and meatballs. Simmer about 10 minutes. Provide wooden picks for spearing. Serve sauce and meatballs in a chafing dish.
Beat together the eggs, oil and vanilla. Mix together the flour, sugar, salt, soda and cinnamon. Add to egg mixture. Stir in rhubarb and nuts. This makes a muffin-like batter. Bake in greased 9 x 13-inch pan at 350° for 50 to 60 minutes.
Lightly fold ingredients together and put in crock-pot. Cover and cook on high for about 3 hours.
Beat egg whites until foamy. Gradually add 1/4 cup sugar and continue beating until mixture will form soft peaks. Mix tapioca, 1/4 cup sugar, salt, milk, egg yolks and gelatin in a saucepan. Let stand 5 minutes.
Cream butter; add 1 cup brown sugar. Add 2 tablespoons light cream; mix	well. Stir in coconut. Spread mixture over warm cake. Broil 4 to 8-inches from heat, about 4 minutes or until golden brown. Serve cake warm.
Brown onion in margarine. Add ground meat. Mix cornstarch and seasoning into pizza sauce. Add sauce to meat and stir well. When mix thickens, add cheese by thirds. Stir well. Serve with Italian bread cut into bite size pieces.
Fry bacon. Saute onions in the bacon grease. Mix in all ingredients, except the shrimp. Leave bacon in mixture. Do not add water. Simmer mixture for 45 minutes, then add shrimp. Finish cooking for 15 minutes. Serve over hot rice.
Lightly grease 9 x 13-inch pan. Pat crescent rolls on bottom of pan. Next layer on the baked potatoes, Mozzarella cheese and Cheddar cheese. Beat together eggs with water and pour over the top. Add sausage. Preheat oven to 375° and bake for approximately 25 minutes. May substitute ham or bacon for sausage. You may also like to add green pepper or onion. This is good for a crowd.
Have all ingredients at room temperature. Cream sugar and margarine. Add eggs, one at a time, beating well after each egg. Then alternate with flour (to which you have added the baking powder) and milk. Begin and end with flour. Add vanilla and lemon extracts. Pour into greased and floured tube pan. Bake in 325° oven for 1 hour and 20 minutes.
Mix all ingredients together. Place in buttered pie pan. Bake at 350° until toothpick inserted in middle comes out clean. Serve hot with ice cream.
Blend together and chill. The longer chilled, the better. Good also with carrot or celery sticks.
Put mashed potatoes in a casserole bowl and add all ingredients except the cheese. Crumble the bacon before it is added. Mix these and pour cheese on top. Bake on 350 degrees until cheese is melted.
Preheat oven to 350°. Combine margarine, paprika and salt in bowl. Place crackers and potato chip crumbs on waxed paper. Dip fillets in margarine, then in crumbs, coating well. Place in shallow baking pan in single layer. Bake 10 minutes, then broil 5-inches from broiler for 6 to 8 minutes on each side or until fish flakes easily with fork. Serve with lemon slices. Makes 4 servings.
In butter, in large saucepan, over medium heat, saute onion until tender (4 minutes). Meanwhile, trim broccoli stalks and cut in 1/2-inch pieces. Cut remaining broccoli into flowerets. Add water to saucepan; bring to boiling. Add broccoli and reduce heat. Cover; simmer 7 minutes. Stir in rest of ingredients; simmer 20 minutes or until broccoli is very tender. (If using thawed broccoli, omit 7 minute cooking.)
Boil chicken until it falls apart. Cool. Save stock. Cut meat into small pieces. Cover chicken with olive oil and sugar. Cook tomatoes, onion, celery and seasonings slowly for 1 hour. Cook spaghetti in chicken stock until done. Add all ingredients except cheese and simmer for 1 hour. Put into two large casseroles and sprinkle with cheese. Bake until cheese bubbles at 300° to 350°. Serves 12.
Preheat oven to 350°. Grease casserole dish. Mix all ingredients together and pour into casserole dish. Bake uncovered for one hour.
Cube bread and cover bottom of slightly buttered 9 x 13-inch pan. Layer cheese and meat over bread. Mix beaten eggs and milk. Pour over top. Cover with foil and refrigerate overnight. Bake at 325° for 35 minutes.
Blend all ingredients	together with a mixer.	Pour in container.	Refrigerate. This is an excellent salad dressing and makes nice gifts. (Can use small jelly jars.)
Soak pecans in bourbon for 24 hours. Cream powdered sugar with margarine. Add pecans; chill. Shape into one inch balls and place on cookie sheet in freezer until hard.
Put 2 qts. water in a lg. pot and next 4 ingredients, cook for 20 minutes. Add tomatoes, oil, butter, salt and pepper and simmer for about 40 minutes. Mix a little water with cornmeal mix and add to soup. Cook 2 to 3 minutes. Very good served with cornbread.
Grind peppers and onions. Cover with boiling water and let stand for 5 minutes, then drain. Add vinegar, sugar and salt and boil for 5 minutes. Pour into hot jars and seal.
Mix all ingredients. Form into a ball. Roll in chopped nuts. Top with a maraschino cherry. Wrap in wax paper and refrigerate. Serve with crackers.
Mix ingredients together and put in a greased baking dish. Bake for 45 minutes at 350°.
Cook broccoli or cauliflower as directed on package; drain. Place in shallow baking dish. Mix soup and milk. Pour over vegetable. Top with buttered bread crumbs. Bake at 350° for 20 to 25 minutes or until bubbly. Sprinkle on crumbled bacon just before serving.
Boil 1 box macaroni in salt water until tender. Drain. Butter a baking dish. Alternate layers of macaroni and oysters, sprinkled with cheese. Thicken the liquid from oysters with cracker crumbs. Spread over the top. Dot with butter and cheese. Bake one-half hour at 350°.
Mix cocoa, flour, salt and sugar. Slowly stir in the boiling water and return to the heat. Bring to a boil and cook gently until thickened, stirring constantly.	Remove pan from heat. Stir 2 or 3 tablespoons of the chocolate mixture into the lightly beaten egg yolks. Return to the heat. Stir in cornstarch which has been dissolved in 2 tablespoons water. Cook gently 2 minutes after it comes to a boil. Remove from heat and stir in butter and flavorings. Cool slightly and pour into baked crust. Cover with meringue, sealing to the crust on edges. Bake at 350° until golden.	Time of preparation: 30 minutes. Serves 6.
Melt butter and combine all ingredients except chocolate chips and wax. Put in refrigerator to firm up for a few minutes.
Place ribs in large pot; cover with water. Bring to a boil. Cover and simmer 1 hour or until ribs are tender. Drain. Place in 9 x 13-inch baking dish. In medium saucepan saute onions in butter until crisp-tender. Add remaining ingredients and heat thoroughly. Pour sauce over ribs. Bake at 300° for 30 minutes or until ribs are nicely glazed, basting occasionally. Makes 4 to 5 servings.
Beat eggs with milk. Melt butter in skillet and scramble eggs in it. Spread in 9 x 13-inch pan. Top with cooked bacon, onion, green peppers and mushrooms. Warm soup and sherry together. Spread over all. Top with grated cheese. Cover with foil and refrigerate overnight. Uncover and bake 50 minutes at 250°.
Cook chicken in 2 quarts water. Remove chicken; cool and cut up. Add remaining ingredients and cook about 1/2 to 1 hour. Remove bay leaf before serving.
Brown ground beef with onion. Mix beans, ketchup and sauce. Add ground beef and onion. Bake at 350° until bubbly.
In medium saucepan, heat oil. Add garlic and ginger; cook for 1 minute. Remove from heat; add sherry, soy sauce, honey, orange peel, sesame seed and Tabasco sauce. Place chops in large shallow dish or plastic bag; add marinade. Cover; refrigerate for 1 hour. Turn chops occasionally. Remove chops from marinade; pour marinade into small saucepan. Place chops on grill about 5 inches from source of heat. Grill 10 minutes on each side. Meanwhile, in small bowl, combine cornstarch and water; stir.
Peel and cook potatoes. Mash thoroughly and set aside to cool. Cube toasted bread; toss in melted butter until all sides are coated and browned. When potatoes are cool, whip until fluffy. Add egg, salt and white pepper.
Cut up desired amount of raw chicken into bite size pieces. Put chicken and all other ingredients into a crock-pot. Cook all day on low in crock-pot.
Mix yeast in warm water. Add remaining ingredients; mix until blended. Put in refrigerator. When ready to eat, place by spoonful in well-greased muffin pans. Bake at 425° for 20 minutes. Will keep 2 weeks in refrigerator, covered.
Mix together flour, oil and milk. Beat well. Add egg and beat again. Roll shrimp in dry flour, then in batter, fry in hot oil until golden brown.
Season chops with salt and pepper; brown on both sides in hot oil. Remove chops and add soup mix, mushroom soup and water to pan drippings. Bring to a boil. Put green pepper and rice in a shallow 2-quart casserole dish. Top with chops. Pour mixture over chops and bake at 350° for one hour. Serves 6.
Cream the margarine. Add sugar and eggs one at a time. Mix half of the flour, half the milk, salt and baking powder. Add remainder of milk and flour and then the oil and vanilla. Beat 1 minute. Pour in 10-inch tube pan. Put in cool oven and bake at 325° for 1 1/2 hours.
Add salt and seasoning to water and vinegar. Bring mixture to a boil. Add frozen fish. Simmer 15 to 20 minutes. Drain and serve with melted butter.
Melt butter; add vinegar and sprinkle of garlic powder. Pour over lamb chops. Sear under broiler only until brown on both sides. Sprinkle with garlic powder and seasoning salt on both sides. If necessary, transfer to a baking pan. Add enough water in bottom of pan to avoid sticking. Cook at 325° for 2 hours. Serve with mint jelly.
Prepare meat as directed, then layer ingredients as desired on flour tortilla. Roll with one end folded inward. Serves 4.
Thaw 2 pie shells and put cheese in bottom, then bacon. Beat eggs, cream, salt and pepper and pour on top. Sprinkle with nutmeg. Bake on cookie sheet 40 minutes at 375° or until set. Let stand 10 minutes or cover and heat later. Freezes nicely.
Saute onion and green pepper in salad oil until tender. Add ground beef, stirring occasionally, until meat loses red color. Add salt, pepper, thyme and bay leaf. Stir in paste, water and catsup. Cover and simmer about three hours. When sauce is ready, cook spaghetti as directed on package. Arrange on platter and pour hot sauce over it. Makes 6 servings.
Boil together 7 cups water and sugar and allow to cool. Brew tea bags in 4 cups water until black. Mix 2 mixtures with lemonade and orange juice. Then add brandy and freeze. To serve: Fill glass 1/2 to 2/3 full with slush and top off with 7-Up.
Dissolve sugar and salt in 2 cups hot water. Let water cool; add yeast, dissolve and add slightly beaten eggs, oil and 3 cups flour. Using a wooden spoon, beat in 2 cups flour, 1 cup at a time, then add remaining flour and knead until smooth. Oil bowl and turn dough once in bowl. Cover and leave in a warm place for about 2 hours or until double in size. Divide dough into 3 parts. Roll out on a floured surface. Spread each part with 1/4 cup butter and sprinkle with 1/4 cup sugar and 2 teaspoons cinnamon. Roll and cut into 1/2-inch slices.
Make dressing of eggs, sugar, vinegar and oleo. Cook until thickened. While hot, add Philadelphia cheese. Put in refrigerator. Mix fruit cocktail, pineapple, oranges and marshmallows. Beat package of Dream Whip and mix with cold dressing. Stir in fruit and refrigerate. May be made a day ahead.