HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut mushrooms in half.	Take the egg and 1/4 cup milk and mix well in large bowl. Add mushrooms and cover with more milk. Let set for 15 minutes. Mix well once. In another bowl, put about 1 cup flour	and salt and	pepper to taste. Pick up mushrooms with hand (do not drain) and mix in flour. Fry	until golden brown. Tastes like oysters, and the cost is much less.
Grind and boil for 30 minutes. When thick, pour into jars and seal.
Six hours before cooking is to begin, pluck, singe, lard and truss the thrushes. They should not be drawn. Put the birds into a deep dish just big enough to hold them in one layer. Cover with the white wine, juniper berries, sliced onion, garlic cut in half, thyme and cayenne pepper. Leave to marinate for 6 hours at room temperature, turning the birds every hour. Toast 6 slices of bread lightly and arrange in a dripping pan so they will catch the cooking juices of the thrushes. Dab the thrushes dry with the kitchen paper. Smear with olive oil. Put them on a skewer and grill for 10 to 15 minutes, ideally in front of a blaze of vine branches. Scoop out the insides of each bird and spread on the pieces of toast. Put the thrushes on top and serve.
In a mixing bowl, beat eggs, oil, sugar and vanilla. Stir in zucchini. Combine dry ingredients; add to zucchini mixture and mix well. Pour into 2 greased 8 x 4 x 2-inch loaf pans. Bake at 350° for 1 hour or until bread tests done (toothpick comes out clean).
Mix the first 6 ingredients together in bottom of baking dish. Mix remaining ingredients like crumbs and sprinkle over other mixture. Bake at 350° for 40 to 45 minutes. Serve warm with milk or ice cream.
In ovenproof skillet, brown chops; pour off fat. Add salt and pepper. Top each chop with onion and pepper ring; pour soup over. Cover; bake at 350° for 45 minutes. Uncover; bake 15 minutes more or until tender. Serves 4.
Mix powdered sugar and cracker crumbs. Heat margarine and peanut butter over low heat until melted; stir to crumb mixture. Press in ungreased baking pan, 8 x 8 x 2-inch. Heat chocolate chips in small saucepan over low heat, stirring frequently, until melted. Spread over crumb mixture. Refrigerate until firm, about 30 minutes. Cut into 1-inch squares. Makes 3 dozen candies.
Combine eggs and pumpkin. Blend sugar, spice, flour and salt. Mix well. Pour into pastry shell; bake at 425° for 15 minutes. Reduce heat to 350° and continue baking for 35 to 40 minutes or until a knife inserted near center comes out clear. Cool. Store in refrigerator. Serves 8.
Use 9 x 13-inch greased baking dish. Place bread in dish, then cheese and then sausage. Mix together eggs, milk, salt, mustard and pepper. Pour egg mixture over bread, cheese and sausage. Chill in refrigerator overnight. Put into cold oven. Set oven to 350° and bake 45 minutes.
Cook potatoes in jackets. Peel, dice and keep warm. Fry bacon crisp, drain and crumble. Fry onion in drippings. Mix soup, milk, vinegar and relish. Heat to boiling. Pour over potatoes. Sprinkle top with bacon and eggs.
Combine flour, salt, sugar and baking soda in a bowl. Make a well in the center and pour in buttermilk and orange juice; mix well. Add egg, raisins and orange peel; beat until smooth (dough will be sticky). Knead lightly on a well-greased 9-inch round layer cake pan. Cut an X across the top of loaf. Bake at 350° for 40 minutes or until a cake tester inserted in center comes out clean. Serve warm.
Chop shrimp, pimento, eggs and celery separately in blender. Place in bowl. Put gelatin into blender. Add boiling water. Cover and process on "stir" until dissolved. Add remaining ingredients and process on "mix" until smooth. Pour over mixture in bowl and mix well. Pour into well-greased 1-quart mold and chill thoroughly. This mold will stand up, yet is soft enough for dip.
Boil fryer. Let cool and take meat off of bones. Put chicken in bottom of casserole dish. Drain Veg-All and spread vegetables on top of chicken. Mix soup and broth together and pour over vegetables. Mix well Bisquick, buttermilk and butter. Pour on top of casserole to form a crust. Bake at 350° for 30 to 40 minutes. Turn on broil to brown top.
Put bacon grease and rice in frying pan over low heat. Stir occasionally until lightly brown. Add onions, cumin, salt, chili powder, tomatoes and water. Cover with a tight lid and cook over low heat until rice is done. Add more water if necessary.
Soak washed beans in water overnight with 1/4 teaspoon baking soda. If overnight is impossible, bring beans with water and 1/4 teaspoon baking soda to boil for 2 minutes only. Cover and allow to stand one hour. This is equal to 12 to 15 hours soaking. Rinse beans and put in heavy pot with 5 cups water and 1/4 teaspoon soda. Bring to a boil and add 2 tablespoons bacon grease and salt. Reduce heat to simmer; cover tightly and cook 2 hours. Cut bacon in 1/4 and fry partially; add to beans with all other ingredients. Simmer for 2 hours. Better if made a day ahead and reheated.
Mix above and put in greased 9 x 13-inch casserole. Wash and dry 4 to 6 chicken breasts, salt and pepper and put on top of rice. Sprinkle 1 envelope Lipton's dry onion soup mix over chicken. Cover casserole with heavy duty aluminum foil and seal all around. Bake 2 hours at 325°. Don't peek.
Beat the eggs, oil and vanilla together in a bowl. Add the remaining ingredients. Stir mixture until just combined. Fill muffin pans to the brim and bake at 350° for 35 minutes.
Crush crackers; add melted margarine and press to bottom of pie pan. Saute onions and put over crust. Mix milk, eggs, salt and pepper and pour over onions. Sprinkle cheese on top. Bake at 350° for 1/2 hour to 40 minutes.
Cook cake as directed. When done, while hot, put holes in cake and pour chocolate syrup over cake (save a little). Refrigerate until cold. Mix vanilla instant pudding as directed. Pour over cake; add Cool Whip over pudding. Drizzle walnut topping and remainder of chocolate syrup over cake.
Mix well. Keep refrigerated. Use as a dip for apple slices which have been dipped in lemon juice or Fruit Fresh to retain color.
Mix all the ingredients. Grease and flour round 15-inch pan. Spread batter to edges of pan with wax paper and a rolling pin. Bake at 375° for 10 to 12 minutes or at 350° for 15 minutes.
Mix green pepper, pickles, onion and salt in a bowl and let set in refrigerator for 2 hours. Drain; do not rinse. Add sugar, vinegar and celery seed. Mix with pickles, onion and green pepper. Put in refrigerator for 24 hours, then put in containers and freeze.
Brown hamburg and drain. Chop onions and green pepper. Add rest of ingredients to crock-pot. Slow cook for 3 to 5 hours. Serve.
Put tamales in 1 1/2 or 2-quart casserole dish. Cover with chili, onions and cheese. Heat with lid on, 5 to 6 minutes, in microwave. Serve with corn chips. Very easy, very fast.
Grease tube pan and coat with sugar and cinnamon mixture. Leave remaining mix in bottom of pan. Beat all other ingredients for 5 minutes. Bake at 350° for 45 minutes to 1 hour.
Mix ingredients into 3-quart casserole. Bake at 350° for 30 minutes.
Combine salt, ginger, nutmeg and cinnamon and rub over roast, saving some for apples. Place roast fat side up in shallow roasting pan. Bake, uncovered, at 325° for 2 to 2 1/2 hours. During the last half hour, add apples to pan and sprinkle with remaining spice mixture. Cover roast and let stand for 15 minutes before slicing.
In a mixing bowl, cream sugar and shortening. Add potatoes, salt and eggs. In a small bowl, dissolve yeast in 2/3 cup warm water; add to creamed mixture. Beat in 2 cups flour and rest of water. Add enough flour to make a soft dough. Shape into a ball; do not knead. Place in a greased bowl, turning once to coat. Cover and let rise until doubled, about 1 hour. Punch down; divide into thirds. Shape each portion into 15 balls and arrange in 3 greased round baking pans. Cover and let rise until doubled. Bake at 375° for 20 to 25 minutes. Remove from pans. Cool.
Bring water to a boil. Stir in rice. Cover and remove from heat. Let stand 5 minutes or until water is absorbed.
Arrange bread on cookie sheet. Place in a 325° oven. Let dry. Remove after each side has browned.
Spread dessert topping on bottom of pie crust. Pour milk in a large bowl; add pudding mix. Beat with a wire whisk for two minutes. Let stand 5 minutes. Stir in the Cool Whip and chopped toffee bars. Spoon in crust. Freeze 4 hours. Let stand at room temperature for 15 minutes or until pie cuts easily. Makes 8 servings.
Combine green pepper, cabbage, onion and sugar. Bring to boil vinegar, salt, mustard seed, celery seed and sugar. Mix all together in glass bowl and add oil. Let stand 3 hours. Chill and serve.
Mix all ingredients together and bake at 350° for about 1 hour or until done.
In a mixing bowl, combine jello with boiling water and stir for 2 minutes. Stir in cold water and pour into a 9 x 13-inch dish. Refrigerate approximately 1 1/2 to 2 hours or until firm. In another bowl, combine cream cheese, crushed pineapple, sugar, lemon juice and nuts. Mix together and fold into jello mixture. Refrigerate until ready to serve.
Mix first 5 ingredients together and then add the other ingredients to this mixture. Pour into pan and bake at 350° for 30 minutes or until brown.
Pour 1/2 cup butter over a layer of gnocchi and sprinkle with 1/3 cup of cheese. Repeat until all ingredients are used. Serve immediately.
Bring sugars and syrup to a boiling point; boil for 1 minute. Add 1 cup peanut butter; stir until blended. Pour over corn flakes and peanuts. Mix and press into buttered pan. Frost with mixture of chocolate chips, 3 tablespoons peanut butter and butter.
Beat eggs, sugar, flour, pepper and milk. Add corn and butter. Cook at 350° until firm, approximately 45 minutes to 1 hour.
Brown and drain beef. Add tomato sauce and simmer. In a bowl, mix seasonings, Ragu and envelope contents. Put all ingredients, meat mixture and mushrooms into crock-pot and slow cook 3 to 4 hours. Serve over freshly cooked pasta. Serves 4 to 6.
Fry hamburger; remove grease. Put in casserole dish. Add green beans, soup and Tater Tots layered on top. Bake at 350° for 45 minutes.
Combine all except sour cream. In clear glass dish, congeal half. After congealed, spread sour cream over it. Pour other half of salad over sour cream. Congeal overnight.
Whip heavy cream with Sweet 'N Low packets. Add sour cream and mix. Add remaining ingredients and mix. Refrigerate overnight. Serve cold.
Heat oven to 300°. Grease an 8-inch spring-form pan. Beat together Gicatta and cream cheese, sugar and cornstarch, then add eggs, one at a time, beating after each addition. Add vanilla and lemon; spoon into pan. Bake 1 hour; turn oven off. Leave in oven 30 minutes after turning oven off.
Mix all ingredients. Core a large head of cabbage and place in boiling water for 5 minutes. Place a handful of mixture in each leaf and roll up and place in baking dish. Pour a No. 2 can of tomatoes over the top. Cook, uncovered, in a 450° oven for 30 minutes, then 1 1/2 hours, covered in 380° oven.
In large bowl, blend Lipton Soup mix with sour cream, then add cabbage, carrots, pepper, and vinegar and mix well. Cover and chill. Makes 2 qt.
Mix. Do not refrigerate. It is stiff enough dough already. Bake until light brown in a 325° oven (about 8 minutes).
Steam whole zucchini until they are tender-crisp, about 8 to 10 minutes. Slice lengthwise into 1/4-inch thick slices.
Mix together all ingredients except chicken and paprika. Put in a 9 x 13-inch baking dish. Lay chicken pieces on top of rice mixture. Sprinkle with paprika. Seal tightly with foil. Bake 45 minutes at 375°. Remove foil and bake 10 to 20 minutes more.
In skillet, saute chopped onion in butter. Add broccoli, soup, milk and Cheez Whiz. Add rice; mix well. Put in casserole and heat in 350° oven for 30 minutes or until bubbly and partly brown. Don't overcook.
Melt butter in a 9 x 13-inch pan; add sugar and cinnamon. Place 12 slices of bread in a pan (2 slices deep). Beat eggs and milk. Pour over bread. Refrigerate overnight. Bake at 350° for 45 minutes. Serve hot.
Peel and slice cucumbers; cut tomatoes into wedges. (If very large, cut wedges in half.) Chop or dice onion medium fine. Dissolve sugar in vinegar and water. Add salt and white pepper to taste. Keeps well for up to a week.
Brown hamburger. Add onion and cook until tender. Add rest of ingredients and simmer 30 minutes, covered. Cook spaghetti according to directions on box. About 10 minutes before serving, mix sauce and spaghetti in one pan and heat.
Put all ingredients (liquid first) into a blender. Blend for one minutes. Add nuts if desired after blending. Pour into unbaked pie shell. Bake 45 minutes at 350°.
To 2 packages of jello, add hot water and stir well. Add cranberry and drained pineapple. Sprinkle nuts on top.
Clean and trim vegetables. Soak in ice water 10 to 15 minutes. Mix other ingredients and heat. Pour over vegetables and toss. Let set in refrigerator for 24 hours.
Mix together cream cheese and Cool Whip. Add brown sugar and Kahlua until blended. Add sour cream. Fold in nuts. Chill.
Preheat oven to 350°. In a 2-quart baking dish, combine carrots, soup, half of the swiss cheese and half of the fried onions. Be careful not to mash the carrots. Bake at 350° for 20 minutes. Remove from oven and sprinkle remaining cheese on top. Sprinkle remaining fried onions on top of cheese. Bake 5 more minutes to melt cheese.
Combine all ingredients except Kisses in large mixing bowl. Mix on lowest speed of mixer until dough forms. Shape dough into balls, using a rounded teaspoon for each. Roll balls in sugar. Bake at 375° on ungreased cookie sheet. Top each cookie immediately with candy Kiss; press down firmly so cookie cracks around edge.
Cook macaroni and cheese according to directions on box. Cook peas according to directions on package. Slice and quarter hot dogs. Add hot dogs to the boiling peas during the last minute of boiling. Drain. Add peas and hot dogs to the macaroni and cheese. Serve.
Flatten biscuits with fingers. Mix cheese with raisins. Place a spoonful in center of each biscuit. Fold dough up around filling. Bake at 400° for 10 minutes.
Mix all ingredients. Put in a greased dish. Top with crushed potato chips. Bake for 30 minutes at 350°.
Mix sugar and egg; mix well. Add shortening and apples. Add the remaining ingredients. Bake for 45 minutes at 350°. Serve with milk or cream.
In a large bowl, combine the Soup, Sour Cream and Garlic Salt. Add Potatoes and Cheddar Cheese; mix well. Pour into a greased 13 x 9 x 2 inch baking dish. Top with Parmesan Cheese. Bake, uncovered, at 350 for 55 - 60 minutes or until Potatoes are tender. Yield: 12 - 16 servings.
Mix together stuffing, water and oleo. Spread 1/2 in buttered 9 x 12-inch baking dish, then mix chicken, onions, celery, mayonnaise and salt. Place in baking dish on top of stuffing mixture, then top with remaining 1/2 of mixture. Beat eggs and milk and pour over bread mixture. Cover with foil and refrigerate overnight.
Combine chicken, apples, celery, walnuts and raisins in a bowl. Toss and mix. Mix yogurt with honey and drained crushed pineapple. Stir yogurt mixture into chicken mixture and toss until well coated. Serve on lettuce leaves, if desired. Garnish with seedless white grapes or mandarin oranges. This is better if eaten the day it is prepared.
Mix dry ingredients in large mixing bowl. Add oil and milk all at once to dry mixture. Mix only until blended. Do not overmix. Form into a ball. Pat out on lightly floured surface to 3/4-inch thickness. Cut into biscuits with cutter. Place on ungreased cookie sheet. Bake at 475° for 10 minutes or golden brown. Yields 10 biscuits.
Combine soup, sour cream, chilies and salt. Reserve 3/4 cup sauce and mix the rest with the turkey or chicken and 1/2 cup cheese. Slightly fry the tortillas in heated oil, one at a time. Fill while still hot with meat mixture. Roll and place seam side down in a 9 x 13-inch baking dish. Combine reserved sauce with milk and pour over tortillas. Bake, covered, 30 minutes at 350°. Remove from oven and sprinkle with remaining cheese and onions while hot.
Brown onions in oil. Add Creole seasoning, garlic, celery seed, bouillon cubes, shrimp and 2 cups of water. Cook until shrimp is done. Add parsley and hot sauce, cook for 10 minutes.
Brown sausage and onion. Drain. Add tomatoes, sugar, broth, basil, salt and pepper. Bring to a boil. Add pasta. When it boils turn down heat a bit and cook 25 to 30 minutes. Stir frequently. If needed, add more broth.
Boil shells until tender; rinse and cool so you can handle. Cook meat until brown. Remove excess oil. Thaw spinach. Mix all ingredients together.
Cream butter and sugars. Add peanut butter and eggs; beat well. Add vanilla. Sift flour and soda together. Add to mixture. Roll into balls. Place on cookie sheet. Press with floured fork. Bake at 375°.
Bake in raw pastry shell at 400° for approximately 1 hour. (Cover edges of pie crust with foil to avoid becoming overdone.) Pie is ready when filling is lightly browned on top.
Mix cheese, butter, flour, salt, paprika. Roll dough and cut into squares. Wrap dough squares around olives. Bake at 400° for 10 minutes. These may be reheated to serve warm.
In large skillet over medium heat, pour in milk and cornstarch; mix well. Add margarine, corn and seasonings. Bring to a boil, stirring constantly. Reduce heat and simmer, stirring constantly, 10 minutes. Serve immediately.
Dissolve gelatin in boiling water. Cool to room temperature. Cut 1 lime in half and squeeze both halves into gelatin. Cut remaining lime into quarters. Fill 4 tall glasses with crushed ice. Add 2 tablespoons of gelatin mixture to each glass. Fill glasses with club soda and stir. Top with lime wedges and cherries. Serve.
Use a good size bowl. Beat the first 4 ingredients with egg beater until mixture is foaming, then add the salad oil, salt and flour. Knead enough to blend well. Let rise until double in size. Make into buns; let rise again. Bake for 15 to 20 minutes in hot oven at 375°.
Brown hamburger. Cube bacon and brown. Discard grease. Add all other ingredients. Stir. Put in crock-pot on low for several hours or bake in a 350° oven, covered, for 1 1/2 hours.
Mix hamburger, onion (diced), bread (crumbled), egg and raw rice together. Wrap in raw cabbage leaves. Place in roaster. Pour tomatoes and tomato sauce on top. Bake for 1 1/2 hours at 350°.
Remove 1 cup cake mix. Mix remainder of cake mix, 1 stick oleo and 1 egg with fork. Press into bottom of a 13 x 9 x 2-inch greased and floured pan.
Preheat oven to 350°. Mix together melted butter, barbecue sauce and onion soup mix. Thoroughly coat chicken with mixture. Cook, uncovered, for 45 minutes or until the sauce gets "crusty."
Heat oven to 400°. Grease a 13 x 9-inch cookie sheet (including sides). Arrange graham crackers on bottom of pan (some may need to be broken so entire bottom of pan is covered).
Sift dry ingredients together; cut in the shortening. Mix 1 cup buttermilk and about 3/4 cup water or add some more buttermilk. Add liquid until of a good consistency. Turn onto a floured surface and knead until it can be handled good. Pinch off biscuits; turn in a little oil. Bake at 450°. Place leftover dough in covered bowl and place in refrigerator until needed. Will keep 3 or 4 days. It's better baked the next morning.
Cut chicken into 1-inch pieces. Cook chicken, onion, green pepper and garlic in hot oil in a Dutch oven until lightly browned. Add other ingredients; cover, reduce heat and simmer 20 minutes.
Combine squash, green onion, green pepper and celery in large bowl. Toss lightly. Combine wine vinegar, sugar, salt, pepper, canola oil, cider vinegar and garlic. Mix well and spoon over vegetables. Chill about 12 hours, stirring occasionally. Drain and serve. Serves 10 to 12.
Preheat oven to 375°. In a 9 x 13-inch pan, put melted margarine in bottom of pan. Swish on sides and bottom. Sprinkle graham cracker crumbs evenly on bottom. Sprinkle chocolate chips on top next. Pour Eagle Brand milk evenly on top of chips. Next sprinkle coconut evenly on top. Bake for 20 to 25 minutes or until golden brown. Cut into squares.
Mix together in baking dish the vegetables, mayonnaise and onion. Top that with 3 ounces (save 1 ounce for top) mild Cheddar cheese. Then spread crackers over that and finish with remainder of the cheese for the topping. Bake at 350° for 40 minutes or until brown.
Beat eggs, sugar, salt, butter and syrup. Stir in nuts. Bake 40 to 50 minutes or until filling is settled or set.
Cut up berries and place in shell. Combine pudding and Jell-O; add water and bring to a boil. Pour over berries and refrigerate. Takes a good three hours to set. Also great with peaches using peach Jell-O, or blackberries using blackberry Jell-O.
Mix together all ingredients and pour into a buttered casserole dish. Add coconut (optional).
Brown meat and onions in butter. Mix everything together and put in a crock-pot on low for about 3 hours.
In small bowl, stir together mustard, oil and honey; set aside. Place chops on rack of broiler pan. Broil 4 inches from heat source for 8 minutes. Brush with half the sauce. Broil 2 minutes longer. Turn chops and broil 8 minutes. Brush with remaining sauce. Broil 3 to 5 minutes longer or until tender and browned. Serves 4.
Combine all ingredients except mushrooms and bake in covered casserole dish for 4 to 5 hours at 250°. Add mushrooms last hour. Serve over rice.
Mix all ingredients well. Drop onto cookie sheet. (If batter is too thick, add a little milk.) Bake at 350° for 10 to 15 minutes.
Thoroughly beat eggs and combine with sugar, butter, lemon juice and vanilla. Stir in coconut and pour filling into uncooked pie crust. Bake at 350° for 40 to 50 minutes.
Combine all ingredients in electric blender until smooth. Store jars in refrigerator. Serve hot or cold on meats.
Combine gelatin and boiling water. Fold in the strawberries, pineapple, bananas and nuts. Put half of mixture into a dish or mold. Refrigerate until firm. Spread the sour cream over the mixture, then spread rest of gelatin mixture over the sour cream (leave the second half at room temperature so will spread easier). Refrigerate until firm.
Cut 6 tortillas in 1 inch squares and fry in hot oil until crisp. Drain on paper towels and set aside. Cut the other tortillas in squares and set aside.
*Frank's Louisiana Hot; I actually use a lot more pepper sauce, but we like them HOT; adjust sauce to your taste.
Note: If using self-rising flour, omit salt and baking powder. If using plain flour, use all ingredients.
Butter bread on both sides; cut into cubes. Put first 3 ingredients into well-greased casserole. Mix remaining ingredients; pour over crab combination. Cover and refrigerate overnight. Bake at 350° for approximately 45 minutes.
Wash and slice unpeeled potatoes. Place overlapping slices in buttered oven to table 13 x 9-inch baking dish. Mix oil and butter. Brush slices with mixture. Pour remaining over potatoes. Sprinkle with garlic, salt and thyme. Bake at 400° for 25 to 30 minutes or until potatoes are done and browned at the edges.
Preheat oven to 350°. Lightly grease loaf pan. Combine flour, baking powder, salt and spices. In another bowl, combine eggs, brown sugar and oil. Mix with electric mixer on medium until creamy. Stir in sweet potatoes until well combined. Add dry mixture to wet mixture half at a time. Mix until blended completely. Fold in raisins. Pour into pan. Bake for 1 hour at 350°.
Saute onion in butter. Add salt, pepper, flour and sour cream. Cook until slightly thickened. Add drained green beans; top with cheese. Bake at 350° for 20 minutes. Yields 12 servings.
Mix all ingredients together. Chill for 30 minutes. Roll out on floured board to 1/4-inch thickness. Cut with cookie cutter. Bake at 350° for 8 to 10 minutes until lightly brown.
Let the cucumbers or zucchini, onions and bell peppers soak with the salt for 30 minutes. Combine the remaining ingredients. Bring to a boil, then add drained relish (the first 4 ingredients). Let boil for 5 minutes. Can and seal while hot.
Chop bell pepper, cabbage and carrot fine. Boil together the celery seed, mustard seed, vinegar and sugar; pour over vegetable mixture. Stir well; let stand for 2 hours. Put in freezer containers; leave in freezer until ready to use.