HumbleIntelligence/food-ner-1-Million huggingface dataset:
Separate biscuits; cut into quarters. Arrange on baking sheet. Bake at 400° for 8 to 10 minutes or until golden brown. Combine soups, milk, pepper and salt in a large bowl. Mix well. Add chicken, broccoli and potatoes; stir in gently. Pour into a large baking pan such as a lasagna pan. Bake at 400° for 25 minutes. Remove from oven; arrange biscuit pieces on top. Put back in oven another 10 minutes. Remove again and let stand 5 minutes before serving. Serves 8 to 10.
Brown meat (using no more than 2 tablespoons oil, if needed). Drain fat or oil completely. Add 2 to 3 cups water and sliced onion. Set aside vegetables. Add all other ingredients to meat and water in pan. Stir together, bring to boil, reduce heat, then cover and simmer for 1 hour, stirring occasionally. Add potatoes and carrots, if used. Add water to almost cover meat and vegetables. Cover; simmer for 30 minutes. Add other vegetables. Add water, if needed. Cover; simmer 15 to 30 minutes, or until vegetables are of desired tenderness.
Pour boiling water over oatmeal. Let stand at room temperature for 10 minutes. Add brown sugar, white sugar, oleo and eggs; mix well. Sift flour, soda, salt and cocoa. Add to above mixture and mix well. Add 1/2 chocolate chips and nuts. Pour batter into greased 9 x 13-inch cake pan. Sprinkle rest of chocolate chips and nuts on top and bake at 350° for 40 minutes or until done. Serve plain or with Cool Whip.
Mix Jell-O and pineapple until dissolved. Add cottage cheese and Cool Whip. Refrigerate.
Mix ingredients well. Pour into graham cracker crust. Chill overnight. Top with hot fudge. Chill again for 30 minutes. Top with whipped cream.
Combine soups with broth in saucepan. Add margarine. Bring to a boil. Remove from heat. Add rice and chicken. Pour into casserole and bake at 300° for 30 to 45 minutes.
Mix first 5 ingredients. Add salsa; mix well but gently. Chill. Serve on bed of lettuce.
Peel and quarter 2 kiwi fruit. Place kiwi fruit and cherries in container of electric blender; blend on high speed until smooth. Pour into a punch bowl. Add club soda, ginger ale and orange juice. Mix well. Peel and slice remaining 1 kiwi fruit; garnish punch with kiwi fruit slices. Spoon ice cream into punch. Serve immediately. Makes about 25 (1/2-cup) servings.
Grease and flour 9 x 5 x 3-inch loaf pan. In large bowl, stir together flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Stir in sugar. Add oil, water, pumpkin and unbeaten eggs; beat at medium speed until thoroughly blended. Stir in dates and walnuts. Pour into prepared pan. Bake at 350° for 1 1/2 hours.
Cook shells as directed on box and drain well. Mix Ricotta, eggs, parsley, Parmesan, Romano and Mozzarella cheeses together. Add salt and pepper to taste. Fill each shell with the Ricotta mixture. Pour the Ragu sauce, just enough to cover bottom of baking dish. Lay shells side by side and drizzle more of the Ragu sauce over them. Cover with foil. Bake in 325° oven for 1 hour. Heat remaining sauce and set on table so each person can add more if they desire. This recipe fills 40 shells.
Mash cooked potatoes, add eggs, baking powder and salt. Add enough flour so they can be easily dropped from spoon. Drop by spoonful into boiling broth or stew. Cook, uncovered, over low heat for 10 minutes; then covered for 10 minutes. If dumplings are not fluffy, your broth was not hot enough.
Cut the meat into pieces weighing about 150 g (5 ounces); rinse and put them in a thick-bottomed saucepan with salt, saffron, ginger and oil. Cover with water and cook with the lid on, stirring from time to time. Add water if necessary. When the meat is cooked and breaks off easily in the fingers, take it out of the saucepan and put on one side. Pull the shelled green peas in the sauce, adding sufficient water to cover and cook with the lid on over a moderate heat. When the green peas are almost cooked, add the pickled lemon zest, cut in pieces, and the olives. Leave the sauce to boil down until it becomes thick. Be careful not to overcook the green peas as it would make the sauce too thick.
Mix flour, pecans and margarine to make a crust. Bake in a large Pyrex baking dish at 350° for about 15 minutes. Cool.
Start your oven at 350° or moderate. Grease 2 cookie sheets generously and coat with flour. Work almonds through a nut grater or blender until mealy. (Don't grind them through food grinder, nuts get too oily.) Measure nuts and all remaining ingredients in a saucepan.
To dry apples: Select any tart, firm-textured apple (Granny Smith, Jonathan or McIntosh). Wash, peel, core and cut into 1/4 to 1/2-inch slices or rings. Pretreat by dipping in ascorbic acid mixture. Dry at 130° to 135° until pliable, preferably in a food dehydrator. I use the oven; it works well. I place fruit on a cookie sheet.
In a large bowl mix potatoes, eggs, onions and relish. In a different container, mix Miracle Whip, milk, mustard, sugar, salt, pepper, vinegar and celery seed. Mix well and pour over potatoes. Mix well and chill.
Mix all of the ingredients, except crackers. Start with crackers in bottom of a 9 x 13-inch dish. Make three layers of crackers with filling in between.
Cook vermicelli and set aside. Cook vegetables until al dente. Combine cream, butter, chives, basil and nutmeg. Cook until hot. Combine sauce with vegetables. Sprinkle with Parmesan cheese.
In medium skillet, combine meat, spices and seasonings for fajitas and water; blend well. Bring to a boil; reduce heat and simmer 3 minutes. In large shallow ovenproof platter, arrange chips. Top with meat and cheese. Place under broiler to melt cheeses. Top with tomato, olives, green onions and desired amount of salsa. Makes 4 appetizers or 2 main dishes.
Mix corn syrup, sugar, butter and eggs. Add salt, vanilla and pecans. Mix well. Pour into 9 inch pie shell. Cover rim with foil and bake 40 minutes at 350°. Remove foil and continue baking for 10 minutes.
I mix these by hand. Beat butter, sugars, vanilla, water and eggs until fluffy. Sift together flour, baking soda and salt. Add this to the butter mixture. Stir in nuts and chocolate chips. Drop by teaspoon onto cookie sheet, sprayed with vegetable spray. Bake at 375° for 8 to 10 minutes until edges are just starting to brown. If you overbake them, they will be hard and crispy rather than soft and chewy. Makes about 6 dozen (2 1/2-inch) cookies.
Mix all ingredients. Spread on sliced bread. Place under broiler until cheese bubbles and is just slightly browned.
Crumble bread in roasting pan. Mix well all ingredients. Bake in large roasting pan at 350° for 30 to 40 minutes or until done.
In a bowl, beat eggs; add ham, peppers, mushrooms and onions. Melt butter in a large skillet; add the egg mixture. Cook and stir gently over medium heat until eggs are completely set. Add garlic salt, pepper and celery seed. Yields 4 servings.
In a large bowl mix flour, milk, sugar and salt. Melt shortening in small saucepan, then add warm water. Add yeast and mix. Add yeast mixture to flour mixture, mix a little at a time, constantly stirring, until yeast mixture is gone. Knead for 5 minutes. Let dough double its size, then place in 3 bread pans to double again. Bake at 425° for 30 minutes.
Sift dry ingredients. Add shortening and cooked and mashed sweet potatoes. Mix thoroughly. Knead dough. (More flour is needed.) Roll out and cut with biscuit cutter. Place on greased baking sheets and bake in a 450° oven for 12 to 15 minutes.
Drain liquid off salmon. Remove bones from salmon. Mix salmon, onion, black pepper and Miracle Whip together.
Mix cornstarch, flour and sugar. Add boiling water, stirring constantly, until smooth and creamy. Cook in double boiler for 5 minutes. Mix egg yolks, lemon rind, butter and lemon juice and stir into the hot mixture. Cook over hot water for 10 minutes, stirring constantly until egg is cooked.
With electric mixer, beat ham and cream cheese together until smooth. Stir in pineapple, green onions and honey. Spread 1/4 cup ham mixture on each tortilla. Roll up each tortilla. Wrap in plastic wrap. Refrigerate 2 to 8 hours before serving. To serve, cut each roll into 1/2-inch slices and arrange on platter. Serves 8.
Brown sausage and drain. Mix eggs, milk, mustard and salt. Stir in bread cubes, cheese and sausage. Pour into greased 13 x 9-inch pan. Refrigerate overnight covered. Bake at 350° for 1 hour, covered; 325° uncovered.
Mix first 3 ingredients; cool, but do not set. Mix next 2 ingredients together, then stir or fold into first 3 ingredients. Pour into 13 x 9 x 2-inch cake pan. Refrigerate until molded. Serves 12 to 15.
Heat cherries until almost boiling. Add the sugar and stir until dissolved. Pour over jello and stir until dissolved. Add the can of pineapple, juice and all. Then add a cup of Coke. Refrigerate for several hours before serving.
Blend cake mix, pudding mix, water, eggs and oil in a large mixer bowl. Beat at medium speed by electric mixer for 4 minutes. Stir in coconut and pecans. Pour into 3 greased and floured 9-inch layer pans. Bake at 350° for 35 minutes. Cool in pans for 15 minutes. Remove and cool on rack. Fill and frost with Coconut Cream Cheese Frosting.
Preheat oven to 350°. Cream butter, shortening, sugar and brown sugar in large mixing bowl until light and fluffy. Beat in egg. Mix flour and baking soda. Add to creamed mixture with lemon juice. Mix well. Chill for 2 hours. Shape into 2 (10-inch) rolls. Wrap well. Freeze until firm. Cut rolls into 1/4-inch slices. Place 1-inch apart. Brush with egg white and top with almonds. Bake 10 to 12 minutes until light brown. Makes 5 dozen.
Cream the butter and cheese. Add yeast (which has been soaked in a small amount of milk in which a bit of sugar has been added. Add flour and mix until worked in thoroughly. Refrigerate overnight. Next day roll out the dough to approximately 1/8-inch thickness and cut into small squares.
Mix together grated cheese, flour, salt, nutmeg and minced garlic. Heat buttermilk until it bubbles and gradually add by handfuls the grated cheese mixture, allowing each handful to melt before adding another and stirring constantly with a strong wire whisk. Serve with warmed squares of French or sourdough bread. Also great with bite sized pieces of broccoli, cauliflower, carrots, etc. Serves 8 easily.
Roll in balls and pat down with a fork. Bake lightly. Measure flour before sifting.
Blend first 5 ingredients. Pour into bowl. Add flour, 1 cup at a time, and other ingredients. Mix well. Drop by tablespoon on sprayed cookie sheet. Bake at 350° for 20 to 25 minutes.
Mix all together, flour last. Pour into 3 coffee cans, greased and floured, 3/4 full. Bake one hour at 350°.
In a large bowl, blend together all ingredients, except pastry shell. Pour into pie shell. Bake in a 375° oven for 50 to 55 minutes, or until knife inserted near center comes out clean. Cool and serve.
Coarse grind or finely chop all vegetables. Add salt; mix well with hands. Drain well. Mix vinegar, sugar and celery seed. Put all ingredients into large pot or canner. Bring to boil, simmer 30 minutes. Put into jars; seal. Great on greens, cabbage or beans.
Brown beef & onion, add other ingredients; simmer uncovered for 30 minutes. Cook and drain lasagna noodles. In 9 x 13 baking dish spread 1 c. sauce; layer lasagna, sauce, cheese, until all are used, ending with cheese. Bake at 350° for 40-50 minutes.
Mix all together until smooth. Place 1 stick of butter in a bread pan. Put in oven to melt. Leave 1/2 of butter in pan and use other 1/2 over top of biscuits. Spoon dough into pan. Bake at 375° until brown. Makes approximately 9 big biscuits.
Preheat oven at 350° and grease and flour Bundt pan. Blend all ingredients together. Beat at medium speed for 2 minutes. Bake for 50 minutes. Cool for 15 minutes before removing from pan.
Heat tomatoes with sugar. Saute oleo, celery, onion and bell pepper. Add to tomatoes with flour and vinegar. Let thicken; put in casserole dish. Add 2 slices bread (cut up). Stir well. Bake 40 minutes at 350°.
Fry sausage dry and pour off grease. Crumble it. Crumble the crackers and add them to sausage. Stir in eggs. Mix well and cook in a lightly oiled pan. Turn once. Cover top with cheese. Put the chopped green chilli in the center and fold in thirds. Leave in skillet until the cheese melts. Cut in 2-inch pieces and serve.
Dissolve yeast in water. Add half of flour and rest of ingredients. Beat until smooth. Add rest of flour 1 cup at a time, until firm enough to handle. Knead for 10 minutes. Place in greased bowl. Turn once. Cover with damp cloth. Let rise until double. Divide dough. Cut and place on floured surface. Let rise until double. Fry in 365° oil top side down first. Turn when medium brown. Makes good cinnamon rolls, too.
Put in iron or galvanized pan and let stand for two weeks. Then boil for a few minutes. If the lard and grease has been used, it doesn't need to stand. It will cook in a few minutes. After soap cools, cut it in pieces and may be used.
Melt butter in large skillet over medium heat. Brown meat; remove and keep warm. Add peppers, tomatoes, oregano, Worcestershire, salt and pepper.
Scald milk. Stir in sugar, salt and butter. Cool to lukewarm. Pour lukewarm water into a large bowl. Sprinkle yeast over top and stir until dissolved. Add milk, eggs and flour. Beat vigorously for 5 minutes. Cover and let rise in a warm place for 1 1/2 hours or until doubled. Stir down batter. Beat in almonds, raisins and lemon peel. Pour batter into greased and floured Charlotte mold or deep cake pan. Let rise for 1 hour. Bake at 350° for 50 minutes. Let cool in pan for 20 minutes, then remove.
Mix first 3 ingredients and refrigerate coconut mixture. Mix cake according to directions. Bake and cool thoroughly. Split cake layers and stack, cut side up. Spread coconut mixture between layers. Frost sides with Cool Whip. Cover and refrigerate. Do not cut for three days.
Combine flour, sugar, baking powder, baking soda, mace, salt and walnuts in large bowl and mix well. Beat eggs in mixer bowl. Add undrained pineapple, milk and margarine; mix well. Add pineapple mixture to dry ingredients; mix until moistened. Spoon into greased 5 x 9-inch loaf pan. Bake at 350° for 50 minutes.
Boil the eggplant until tender. Drain well. Saute celery, onion and green pepper in oleo. Put eggplant and celery mixture into 1 1/2-quart casserole and add other ingredients; mix well. Bake at 350° until browned. May be made a day ahead or frozen for future use.
*Omit coconut and sprinkle with ground nutmeg for a custard flavor.
Dissolve gelatin in hot water; add beet juice, vinegar, salt and onion. Chill until partially thickened. Add beets and cucumbers. Chill until firm. Serve on lettuce, spinach, fresh mustard or other greens.
Heat 1 inch salted water to boiling. Add broccoli or cauliflower. Cover and heat to boiling. Cook until tender. Drain. Place broccoli or cauliflower in ungreased 1 1/2-quart round casserole. Heat oven to 400°. Beat soup and milk with hand beater until smooth; pour over broccoli or cauliflower. Sprinkle with cheese. Mix baking mix and oleo until crumbly. Sprinkle over cheese. Bake until crumbs are light brown; about 20 minutes.
To serve, place 2 to 3 heaping teaspoonfuls of mix in a cup. Add boiling water and stir. Curl up in your favorite chair and enjoy.
Preheat oven to 375°. In saucepan stir soup with spoon until smooth. Slowly stir in milk. Heat and stir just until it boils. Combine with remaining ingredients. Turn into greased 2-quart casserole. If desired, top with buttered crumbs. Bake, covered, 30 to 35 minutes or until browned and bubbly.
In a cast-iron skillet, melt butter. Add sugar and mix. Spread evenly over bottom of cake pan. Arrange pineapple, nuts and cherries over butter mixture. Pour cake batter evenly into pan. Bake at 350° for 40 minutes.
Mix all ingredients (reserve enough tomato sauce for top). Mold and bake in loaf pan at 350° for 40 minutes or until done.
In large mixing bowl, combine margarine, sugar, eggs, baking powder, salt, vanilla, flour and instant coffee. On low speed, mix until well blended. Stir in 1/2 cup nuts and 3 ounces of chocolate chips. Spread mixture evenly on greased 10 x 15 x 1-inch jelly roll pan. Sprinkle with remaining nuts and chips. Bake at 350° for 20 to 25 minutes. Cool. Cut into bars (48).
Cook corn meal and milk over low heat until it starts to thicken, mixing constantly. Add sugar, oleo and flour, then add eggs, applesauce and salt. Stir in raisins.
Soak beans in water overnight or by the short soak method: Cover beans with water, ring to a boil, reduce heat and simmer 2 minutes, turn off heat, cover and let stand 1 hour.
Mix together. Spread over top of cake batter. Bake at 325° for 45 minutes.
In a blender, combine the mandarin oranges and the Italian dressing. Blend until smooth. Stir in poppy seeds, if using. In a large salad bowl, toss together the spinach, fresh orange sections and half of the dressing mixture. Serve immediately.
Brown first three ingredients over medium heat until well browned, 20 minutes. Drain off fat. Add spices. Stir well. Add tomato paste, crushed tomatoes and water, mashing tomatoes with a wooden spoon. Bring to a boil. Reduce heat. Simmer covered and stir occasionally until thick, about 1 1/2 hours.
In a bowl, combine the mayonnaise, Cheddar cheese, mushrooms, bacon, green pepper and onion. Layer half of the tomatoes in crust; top with half of the mayonnaise mixture. Repeat layers. Bake at 350° for 30 to 35 minutes or until golden brown. Serves 6 to 8.
Whip milk, eggs, salt, sugar and vanilla together. Add snow to make desired stiffness.
Prepare rice according to package directions. Add celery, onions and pickles to rice. Mix mayonnaise, pickle juice, salt and pepper. Stir into rice. Break salmon into chunks. Gently stir salmon and peas into rice mixture. Chill 3 to 4 hours. Serve on endive, garnished with eggs. Makes 6 servings (about 1 cup each).
Place first 5 ingredients in food processor; pulse until "crumbly." Pour in ice water while pulsing just until dough holds together when pressed between fingers (not until it forms a ball in the processor).
Cook lasagna according to directions on the box. While lasagna is cooking, mix sausage and ground beef together and brown in skillet. Drain excess fat. Line a 9 x 13-inch baking dish with sauce. Layer with meat mixture, cheese and then lasagna. Continue layers of sauce, meat, Parmesan, Mozzarella and lasagna until dish is full. Cover with sauce and top with Parmesan and 2 cups Mozzarella. Bake at 350° until cheese has browned and sauce bubbles, approximately 20 to 25 minutes.
Put all together in Dutch oven and cover. Cook at 250° for 5 1/2 hours.	Doesn't need to be looked at!
Chop olives so they are fairly fine. Combine with sour cream and add garlic salt. Chill. Serve with any kind of chip or cracker.
Add 2 tablespoons salt to 3 cups water. Add macaroni; bring to boil. Boil for 2 minutes, then cover. Remove from heat; let stand 10 minutes. Melt margarine in saucepan. Add chopped pepper and onion; simmer for 5 minutes. Add the chopped ham; brown lightly. Rinse macaroni and drain. Mix with all other ingredients, except 1/4 cup grated cheese reserved for topping. Pour mixture into casserole dish. Sprinkle with cheese. Bake at 350° for 20 minutes.
Combine all ingredients. Mix with electric beater about 5 minutes. Pour batter into greased Bundt pan. Bake at 350° about 45 minutes. Cool about 5 minutes. Turn out.
Lightly flour turkey. Heat oil in saute pan. Saute meat until lightly browned. Add onion; cook just until soft. Add broth. Stir to loosen brown bits on bottom of pan. Add cracked pepper. Add sour cream. Do not boil. Serve over cooked noodles or rice.
Cook bacon in a 10-inch skillet until crisp. Remove bacon, reserving 2 tablespoons of drippings in skillet. Crumble bacon, set aside. Saute onion and diced peppers in drippings until tender; add potato and cook until browned. Remove vegetables with a slotted spoon, set aside and keep warm. Combine eggs, water, salt and pepper in a bowl; whisk just until blended. Pour egg mixture into hot skillet over medium heat. As mixture starts to cook, gently life edges of omelet with a spatula and tilt pan so that uncooked portion flows underneath. Sprinkle half of omelet with reserved vegetable mixture, all but 1 tablespoon crumbled bacon and 1/4 cup plus 2 tablespoons of shredded cheese. Fold in half, transfer to plate. Sprinkle with remaining bacon and cheese.
Thaw potatoes. In a large bowl, melt butter. Add sour cream, salt, soup and cheese. Blen well, then add potatoes. Place in a 9 x13-inch baking dish. Sprinkle corn flakes on top and bake at 350° for 50 to 60 minutes.
Cut cheese into squares; place in top of double boiler. Cook over hot water, stirring frequently, until melted. Place sausage, Bisquick and cheese in large mixing bowl. Mix well. Shape into balls and cook on cookie sheet for 15 minutes at 350°.
Preheat oven to 400°.	Grease 10 1/2-inch round or 9 x 9-inch pan. Beat	eggs, milk, onion, margarine, salt	and pepper until well blended, using hand beater or wire whisk. Pour into pan. Sprinkle cheese and bacon evenly over top. Bake 20 minutes or until set and golden brown. Serves 4.
Combine ingredients in double boiler and cook until thick. Add coconut. Pour mixture in a baked pie shell. Let cool.
Chop broccoli. Add onion and cheese. Put dressing on when ready to serve.
Boil chicken in water with salt to taste. Bone. Reserve broth. Tear tortillas in pieces and dip in reserved broth. Mix Velveeta cheese, onion, soup and tortillas in broth together with Ro-Tel tomatoes. Add boned chicken and mix thoroughly. Put in casserole dish and top with grated cheese. Bake at 350° for 30 to 45 minutes.
Place beef, water, salt and pepper into Dutch oven; cover tightly and simmer 1 1/2 hours. Add greens, basil and marjoram and continue cooking, covered, 30 minutes. Cut potatoes into cubes. Add potatoes, onion and tomatoes to meat and cook for 40 minutes longer. Remove shanks; cut meat from each and return meat to soup. Makes 5 to 6 servings.
Drain fruit; add bananas and apples. Mix in walnuts and marshmallows. Add Cool Whip (any amount). Keep in refrigerator, covered.
Save all juice except cherry juice. Dissolve Jell-O with saved juice and add fruit; chill 1 hour before serving.
Grate cheese. Add cream cheese, chopped Ortega chilies and remainder of ingredients. Shape into rolls or balls. Roll in finely chopped nuts or chili powder. Serve with crackers.
Preheat oven to 375°. Lightly butter 2 heavy large baking sheets. Combine flour, 1/2 cup sugar, baking powder and salt in large bowl. Stir in chocolate chips, nuts and toffee bits. Beat cream in another large bowl until stiff peaks form. Fold whipped cream into dry ingredients. Turn dough out onto lightly floured surface. Knead gently until soft dough forms, about 2 minutes. Form dough into ball; pat out to form a 1 1/4-inch thick round. Cut dough into 12 wedges. Transfer wedges to prepared baking sheets, spacing apart. Brush with melted butter. Sprinkle with additional sugar. Bake until golden brown, about 20 minutes. Serve warm. Makes 12.
In a small bowl, whisk together well the mustard, vinegar, 2 tablespoons of oil, salt and pepper to taste.
Mix all ingredients except water. Pour water over this mixture and beat until well blended. Dip hands in cold water. Take a handful of batter and drop onto a greased cookie sheet or griddle. Bake in 400° oven for about 8 minutes or you can cook on top of stove.
Preheat oven to 350°. Generously grease a tube cake pan. Stir together cake mix and dry gelatin. Blend well with 3/4 cup oil. Add eggs, one at a time, stirring after each egg. Stir flour into nuts and add to cake mixture. Add strawberries to batter. Gently mix. Pour batter into cake pan. Bake in 350° oven for 45 to 60 minutes or until toothpick tests clean. Serve with Cool Whip and fresh strawberries on top. For a more decorative cake, cover completely with Cool Whip and decorate with berries.
Sift together cake flour, baking powder and salt. Add brown sugar, shortening, 2/3 cup milk and vanilla. Beat vigorously for 2 minutes on medium speed mixer. Add 1/3 cup milk and eggs. Beat 2 more minutes. Pour batter into prepared pan. Bake in 350° oven. Frost with Penuche Icing.
Layer in order. Dot the top with 1 stick butter. Bake at 325°.