HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 350°. In large saucepan over medium heat, cook onion in margarine until tender. Stir in flour, salt, sage and pepper. Cook until bubbly. Stir in broth, milk and mushrooms. Cook and stir until mixture boils and is slightly thickened. Stir in remaining ingredients except Swiss cheese. Spoon into ungreased 12 x 8-inch (2-quart) baking dish. Sprinkle with Swiss cheese. Bake, uncovered, at 350° for 20 to 30 minutes until hot and bubbly. If desired, sprinkle with chopped fresh parsley. Yield: 6 to 8 servings.
Toss the first 3 ingredients gently and put into deep dish pie plate or casserole dish. Mix together the remaining ingredients. Pour over apples.
Mix graham cracker crumbs and 3/4 to 1 stick melted margarine. Put in 13 x 9-inch pan to form crust. Combine powdered sugar, eggs and 2 sticks margarine and beat for a full 15 minutes with electric mixer. Then spread on crust. Next, slice bananas lengthwise and put on sugar mixture layer. Drain pineapple and spread over bananas. Spread large container of Cool Whip on top of pineapple. Top with chopped nuts and halved cherries. Chill 16 hours before serving. Keep refrigerated.
Drain pineapple and save juice. Dissolve gelatin in hot water. Add cold water, pineapple, bananas and marshmallows (rinse dust from marshmallows first). Mix well and chill until set.
Mix well with hands all ingredients, except chocolate chips and wax. Form into balls about 1 inch in diameter. Put in refrigerator on cookie sheet.
Sift flour, salt, baking powder and baking soda together. Cream margarine, eggs, sugars and vanilla. Add to dry ingredients. Add oatmeal and coconut. Bake at 375° until done. Makes 5 dozen.
Cook sugar, milk and butter until forms soft ball in water. Add marshmallows and stir until dissolved. Add vanilla, graham crackers and nuts. Drop by spoonful onto buttered cookie sheet.
Cook the first 4 ingredients on medium heat until it comes to a boil. Remove from heat. Cool 1 minute; add remaining ingredients. Stir well. Drop on waxed paper by teaspoon.
Mix vinegar and soda in a cup; let stand. Cream sugar and shortening, then add eggs. Mix well. Add cocoa and red coloring. Add buttermilk, salt, flour, vanilla, vinegar and soda. Bake for 30 minutes at 350°.
Cut slices of pepperoni in half, fry until edges curl. Add onions and green pepper. Cook until tender. Toss with hot cooked spaghetti and combined remaining ingredients; heat thoroughly. Sprinkle with additional parmesan cheese, if desired. Keep warm.
Coat apples with lemon juice to prevent browning. Mix together flour, brown sugar, oatmeal, cinnamon and butter. Stir in apples. Place in an 8 x 8 x 2-inch Pyrex dish. Bake at 375° for 30 minutes.
Prepare dinner as directed on package. Add eggs; mix well. Spread onto greased 12-inch round pizza	pan or 13 x 9-inch cookie sheet. Bake at 375° for 10 minutes. Combine sauce, mushrooms, onions and green peppers (add whatever else you like over dinner mixture). Top with pepperoni and cheese. Continue baking 10 minutes.	You can also substitute pepperoni for 1 pound sausage.
Cook bacon until limp and curling, saving the grease. In a large pan or Dutch oven, saute onions and garlic in butter over low heat. Add green beans, tomatoes, tomato juice, bacon, bacon grease and white wine. Season with salt, pepper and basil. Cover and let the mixture simmer for 30 minutes or until beans are tender. Add small amounts of wine or water if the sauce reduces too much during the cooking. There should be about 1/2 cup liquid remaining when the beans are cooked. Makes 6 servings.
In skillet, brown chops and pour off fat. Add rest of ingredients and simmer for 45 minutes or until tender.
Dissolve yeast in warm water. Add enough flour to make stiff mix with mixer until it gets too thick. Then put on counter; put flour on counter and mix for 5 to 10 minutes, kneading good. Put in a pan sprayed with Pam. Let rise until double in bulk. Then work again, dividing dough into 4 pieces. Make 4 loaves. Cover dough with clean cloth; let raise again until double. Bake at 375° until brown.
Sprinkle soda over dates. Pour boiling water over dates and soda. Put nuts in some of flour. Mix all good and bake.
Beat eggs. Blend in mayonnaise, onion, green pepper and thyme. Mix well. Add to cooked squash. Butter a casserole. Sprinkle cheese over top and dot with butter. Put in fridge after it is covered with Saran Wrap. Bake, uncovered, at 375° for 25 minutes or until lightly brown.
Bring water to a boil and then add rest of the ingredients. Cover and then cook for 20 minutes on low heat.
Combine and beat together flour, baking powder, salt, pudding, butter, egg and milk. Pour into a 9 or 10-inch deep dish pie pan. Layer peaches over batter. Combine cream cheese, sugar and peach juice. Mix for 2 minutes. Put cream cheese mix to within 1-inch of the edge. Sprinkle 2 teaspoons cinnamon over the cream cheese. Bake at 350° for 30 minutes.
Combine butter, vanilla and salt. Blend; gradually add sugar, flour, chips and nuts. Press into 15 x 10 x 1-inch (jelly roll) pan. Press lightly into pan. Bake at 375° for 25 to 30 minutes. Watch close; will burn easily. Cool. Then break into pieces, but do not cut.
Place sliced apples in a greased casserole dish. Take remaining ingredients and mix until crumbly with a fork and then sprinkle over the apples. Take 1/2 cup melted butter and pour over mixture. Bake in moderate 350° oven for 30 to 40 minutes.
Brown chuck, onions and garlic in oil. Season with salt and pepper. To the beef, add beer, bay leaf and thyme; cook until nice and tender. Serve with whole peeled, boiled potatoes.
Heat oil in large skillet over medium-high heat. Add onion and garlic. Saute 1 minute. Add green and red peppers and mushrooms. Saute 2 minutes. Add tomatoes and juice, basil and pepper. Bring to a boil. Reduce heat to low and simmer 5 minutes. Toss with cooked spaghetti and cheese. Yields 4 servings.
Melt butter; pour over stuffing. Place 1/2 of stuffing mixture in a large baking dish. Bone and cut chicken into medium size pieces. Combine with peas, milk, soup and onion in a saucepan. Heat to boiling. Pour over stuffing, then top with remaining stuffing. Bake at 450° for 10 minutes. Pour 1/2 cup chicken broth over casserole to make if more moist (before baking).
Mix cream cheese, salad dressing and onions. Spread on tortillas. Sprinkle on remaining ingredients, then roll and wrap tightly. Chill 2 hours. Cut off roll ends. Cut rolls into 1-inch slices. Makes about 3 dozen.
Combine all ingredients except bread crumbs. Place chicken in shallow baking dish. Pour sour cream mixture over and marinate, covered in refrigerator overnight, turning occasionally. Dip each piece in crumbs, leaving some marinade on pieces. Shape into bundles. Place in ungreaased baking sheet. Refrigerate 1 1/2 hours or longer. Place in 325° oven for 1 1/4 hours.
In large bowl, place crackers and drizzle salad mix over; toss several times for approximately a day. Then store in airtight container.
Mix cream cheese, onion soup mix and ripe olives well. Spread a thin layer of this mixture onto a slice of ham. Top with a slice of cheese and spread a thin layer of mixture on top. Roll lengthwise. Wrap tightly in foil and refrigerate several hours or overnight. Continue process with remaining ham, cheese and mixture. Slice thinly and place on round rye crackers. Serve.
Mix cheese and Bisquick together. Add sausage. Roll into marble (bite size) balls. Bake 15 to 20 minutes at 350°.
Mix spaghetti sauce with cooked macaroni. Pour into 9 x 11 casserole. Put on top of mixture in following order: mozzarella cheese, pepperoni slices, mushrooms, drained. Sprinkle with parmesan cheese. Bake at 350° for 1 hour.
*Will take 1 to 2 hours to thaw on cabinet or can be put in refrigerator overnight.
In large bowl, combine cereal and next 5 ingredients. In another bowl, mix milk, oil, eggs and bananas. Stir milk mixture into cereal just until combined. Place in muffin papers and sprinkle almonds on top. In microwave, cook on High for 4 1/2 to 6 minutes. Let stand 5 minutes.
Put all ingredients in a frying pan. Add spices: oregano, parsley and basil. Cook until most water is evaporated. Take low-fat Mozzarella cheese and put on top. Cover with lid. Cook until cheese melts. Slices like pizza.
Beat. Add Jiffy corn muffin mix, 1 chopped onion, 1 can cream-style corn and 1 whole kernel corn (drained). Pour into a 9 x 12 inch buttered baking dish and bake 1 hour at 350°. Pimento may be added for color.
Cook the first 4 ingredients until thick. Put the dry strawberry jello into this mixture and stir well. Add the strawberries and let set for 5 minutes. Put in baked pie shell and chill. Use favorite topping.
Sift dry ingredients. Work in shortening until blended. Add milk and egg, beaten together. Mix well; add blueberries until just blended; put in muffin pans (greased). Bake at 350° for about 25 minutes.
Arrange chips in shallow baking dish. Pour salad dressing over chips. Sprinkle cheese and green onions evenly over chips and dressing. Bake at 350° for 8 minutes or until cheese is melted slightly.
Beat eggs; add sugar, milk, salt, vanilla and crumbled biscuits. Grease loaf pan with oleo or butter. Bake at 350° for 30 minutes.
Prepare spaghetti per package directions. In medium bowl, blend milk and egg. Add spaghetti; toss to coat. Spray a 15 x 10-inch jelly roll pan with vegetable cooking spray. Spread spaghetti mixture evenly in pan. In large skillet, cook beef, onion, green pepper and garlic until beef is no longer pink; drain. Add tomato sauce and seasonings; simmer for 5 minutes. Spoon meat mixture evenly over spaghetti. Top with mushrooms and cheese. Bake in a 350° oven for 20 minutes. Let stand 5 minutes before cutting. Makes 8 servings, Each serving contains 267 calories, 9.2 g fat, 498.8 mg sodium and 76.4 mg cholesterol.
Mix together the first 3 ingredients. Then add the next 3 ingredients. Mix well and add all the other ingredients. Grease and flour a 9 x 13-inch pan. Pour mixture into pan. Sprinkle 3/4 cup chocolate chips and 1/2 to 3/4 cup chopped nuts on top. Bake at 325° for 40 to 50 minutes.
Melt 1 tablespoon butter in casserole. Add other ingredients. Bake in a 350° oven for 45 minutes. Serves 3 to 4.
Combine first	5 ingredients, then mix mayonnaise, soy sauce, lemon juice and	ginger	together. Add to the first mixture, then just before serving toss in 1 can of chow mein noodles.
Bake cake in 3 layers after mixing all ingredients together. Bake as directed on box. Cool completely.
Mix first six ingredients and pour in pan. Mix last three ingredients and pour over this. Bake at 350° for 45 minutes.
Cook and drain spinach. Mix with cream cheese and 1/2 stick margarine. Pour into a 9 x 9-inch pan.
Mix all ingredients together in large mixing bowl. Put mixed ingredients into a 2-quart baking dish. Bake at 350° for 1 1/2 hours.
Thaw as directed. Cut lengthwise in half. Cut each half into 7 equal parts. With greased hands, roll each piece into a ball and place in a greased pan. Allow to raise. Bake at 350° for about 15 minutes.
Bake cake according to directions and let cool. Poke holes in cake with a fork. Pour pineapple on cake. Mix pudding and pour over cake. Spread Cool Whip on top.
Sift dry ingredients into large bowl. Add oil and applesauce. Mix well. Pour into greased and floured Bundt pan. Bake at 300° for 1 hour.
Heat oven to 350°. In large bowl, combine rhubarb, 1/2 cup sugar and flour. Spoon into pie shell.
Heat oil. Brown beef about 2 minutes. Pull to sides of wok. Add other ingredients and cook 15 minutes. Place top on wok and steam 5 to 7 minutes.	Cooking time will depend on how crunchy you like the vegetables. This is	good as is or may be served on a bed of rice.
Sift dry ingredients together in large bowl. Add sour cream. Mix well. Add well beaten eggs. Mix well. Add raisins. Grease and flour pan. After batter is in pan, pour melted butter evenly over batter. Bake at 350° for 1 hour. Test center. May take 1 1/2 hours.
Drain tofu for 15 minutes in colander. Mix all ingredients except 1/2 cup of teriyaki sauce (reserve 1/2 cup for later). Form into approximately 16 to 18 patties. Brown in skillet sprayed with Pam. Add remaining 1/2 cup teriyaki sauce and continue cooking for few minutes until sauce is thickened and forms glaze.
Melt margarine. Gradually add powdered sugar. Add vanilla and enough canned milk to make dough that can be rolled out. Roll out on floured board and cover with peanut butter. Roll up as a jelly roll. Chill. Slice into 1/2-inch pieces.
Mix into bowl. Put half the batter into greased and floured 9 x 13-inch pan. Add 1 cup pie filling, then add remaining batter and sprinkle with crushed walnuts. Bake at 350° for 1 hour. Cool in pan and serve.
Sprinkle chicken with garlic salt and paprika. Heat oil in large skillet. Add chicken and cook 5 minutes until white. Add syrup from pineapple, chicken broth and vinegar. Cover and simmer 10 minutes. Add celery, green pepper and onion. Cover; cook 5 minutes. Add tomato wedges and pineapple chunks. Blend soy sauce, brown sugar, cornstarch and water. Add to sauce; stir constantly until mixture thickens and comes to a boil. Cook 1 minute longer. Add orange sections and toss lightly. Serve over fried rice. Makes 6 servings.
Defrost broccoli; drain, but do not cook. Mix broccoli, Bisquick, milk, cheese and egg. Bake 30 to 40 minutes at 350° or until brown on top.
Cook cake according to directions. Remove and allow to cool. Poke holes in cake with fork. Mix Jell-O using 1 cup only of water. Pour Jell-O over cake, making sure all holes have Jell-O in them. Refrigerate until Jell-O is set in cake. Cover with Cool Whip when ready to serve. Cut into squares and garnish with strawberries, if desired.
The above ingredients may be fixed ahead of time and chilled in the refrigerator. Just before serving, add 1 (4 ounce) bag or can of shoestring potatoes. Serve on lettuce cups.
Heat water, cornmeal, salt, butter or margarine and molasses in medium size saucepan until thick and bubbly. Pour into a large bowl; cool to lukewarm, about 45 minutes.
Cream sugar and shortening together. Add water, egg and soup; mix well. Add dry ingredients; mix well. Stir in walnuts. Bake in a greased and floured 9 x 13-inch cake pan. Bake at 350° for 35 to 40 minutes.
Mix cake mix, jello and flour together. Add remaining ingredients and mix well. Bake according to box directions.
Preheat oven to 350°. In a large skillet, brown ground meat and season with salt and pepper. Drain. In a bowl, whisk together tomato soup, tomato sauce and water and stir until smooth.
Mix sugar, shortening and eggs; beat until light. Add bananas and stir in sifted flour. Add walnuts. Bake in a loaf pan.
Mix ingredients. Place in a large baking dish. Cover and bake at 350° for 1 to 1 1/2 hours.
Cream butter and sugar. Add flour, cocoa and vanilla. Mix at low speed until blended. Beat whole eggs and egg yolks. Add cocoa mixture. Slowly stir in Pet milk. Pour into unbaked pie shells. Bake at 275° for 45 minutes to 1 hour. The filling should be firm. The time will vary according to your stove.
Scald pineapple. Mix cornstarch, salt, sugar and stir into pineapple. Stir and cook slowly 10 minutes. Add lemon juice and beaten egg yolks slowly. Cover and let cook 5 minutes. Pour into baked pie shell and cover with whipped cream when ready to serve. Good when chilled.
Blend first four ingredients in a large mixing bowl. Mix eggs and beat for 3 minutes. Add drained oranges. Bake in a greased and floured pan for 30 minutes at 350°. Remove from oven and cool in pan.
Grease a 9 x 13-inch pan. Spread the cherry pie filling on bottom; spread undrained pineapple in second layer, then dump cake mix on top. Do not mix the ingredients. Pour butter evenly over batter, then spread coconut. Finally, sprinkle with pecans. Bake 1 hour at 325° until golden.
Brown sausage with onion and green pepper. Cook pasta shells according to directions and drain. Drain sausage and combine with pasta. Add sauce and garlic or Italian seasoning to taste. Spoon into lightly greased 11 x 7 x 1 1/2-inch baking dish. Layer 1 cup Mozzarella cheese, pepperoni, 1 cup Mozzarella cheese and Parmesan cheese. Bake at 350° for approximately 30 minutes.
Grease 13 x 9-inch baking pan. Mix all ingredients in a bowl. Blend for 2 minutes. Add nuts. Beat for 1 more minute. Pour into pan. Bake at 350° for 30 minutes.
Combine whole-wheat flour, brown sugar, salt, butter (softened), oats, raisins and boiling water and stir. Cool mixture to lukewarm. Dissolve yeast in warm water. Stir to melt butter. Gradually stir in enough flour to make a soft dough.
Mix together and put into casserole dish and bake in 350° oven until rice is done.
Drain beans. Mix together lightly and cover with dressing. Refrigerate for several hours. When ready to serve, mix again. Taste and add more vinegar or seasoning, if needed. Serve in a large bowl and garnish with tomato wedges and onion rings. Makes 8 to 10 servings.
Mix cake mix, 1 stick margarine, 1 egg, water and nuts. Press into bottom of greased oblong pan. It will look like cookie dough. In a bowl, soften the cream cheese. Add 1 stick melted butter, 2 eggs and 1 box powdered sugar; whip with mixer. Pour over first layer. Cook until top is brown, about 30 minutes, at 350°.
Combine egg yolks, sugar, cooked rice and lemon extract; mix well. Cook over low heat. Stir constantly until thickened. Add butter after removing from heat. Place in baking dish. Beat egg whites until foamy; spread on pudding. Broil for about 1 minute or until top is brown.
Beat together cream cheese, sugar, eggs, lemon juice and vanilla until light and fluffy. Line small muffin pans with 24 paper cups. Place a vanilla wafer in bottom of peach. Fill cups 2/3 full with cheese mixture. Bake at 375° for 15 to 20 minutes or just until set. Top each with about 1 tablespoon cherry pie filling. Chill. Makes about 2 dozen cakes.
Cream the shortening and honey; add egg. Sift dry ingredients and add alternately with sour milk.
In large bowl, separate tuna into chunks. Add carrots, celery, onion and salad dressing; toss until tuna is well coated with dressing. Cover and chill. Just before serving, fold in potatoes. Makes 4 to 6 servings.
Line a cookie sheet with heavy foil. Place crackers on sheets (7 rows x 5 rows). Boil margarine, butter and sugar exactly 3 minutes. Drizzle mixture over crackers. Bake at 400° for 5 minutes. Remove from oven and spread with chocolate chips.
Coat at 10-inch Bundt pan with cooking spray. Dust with flour. Beat sugar and oil at medium speed with electric mixer 1 minute. Add egg substitute, 1/4 cup at a time, beating after each addition.
Layer bread in buttered shallow baking dish. Scald milk with oleo. Beat egg slightly and sugar; stir in vanilla and nutmeg. Pour milk mixture over bread. Sprinkle cinnamon on top. Bake in glass dish in pan of boiling water until center is set and bread brown, about 40 minutes at 325°. Serve hot with ice cream.
Saute onion. Flour chicken and fry until brown. Place chicken and onion in casserole. Bring to a boil celery, green pepper, catsup, water, Worcestershire sauce, brown sugar and pepper. Pour over chicken. Bake at 350° for 1 hour. Leftover sauce can be saved and used in other recipes.
Take beef wieners and bacon, wrap each piece of wiener in bacon and secure with a toothpick. Place in baking dish and sprinkle brown sugar over wieners, then sprinkle a little cinnamon over that. Bake at 350° for 30 minutes. Drain off grease.
Shred zucchini and carrots. Heat oil with garlic in a large skillet. Add vegetables, thyme, salt and pepper. Cook, stirring, until crisp-tender (3 to 5 minutes).
Put pears, apples, oranges, lemons, raisins, grape juice, sugar and vinegar in large pot. Bring to a boil and simmer 30 minutes. Add cinnamon, cloves and allspice. Simmer another 30 minutes. Put in jars and seal.
Blend sugar and cream cheese together. Add remaining ingredients and mix. Place in cupcake containers. Freeze.
Mix and bake at 350° for 30 to 40 minutes, covered. Uncover last 5 minutes.
Mix granulated sugar and cocoa in saucepan. Stir in margarine, milk, corn syrup and salt. Heat to boiling, stirring frequently. Boil, stirring occasionally, 3 minutes. Cool. Beat in powdered sugar and vanilla. Frosts an 8-inch 2 layer cake.
Heat on High power for 3 minutes in microwave the chocolate chips and Eagle Brand condensed milk. Add vanilla. Stir well. May add marshmallows or nuts. Pour into buttered 9 x 9-inch foiled-lined pan. Let cool.
Spread softened cream cheese into shallow dish ( like a pie plate). Sprinkle chopped olives onto cheese. Pour sauce onto olives. Sprinkle cheese onto sauce. Then sprinkle green onions on top of cheese. Chill. Serve with tortilla chips
Grease 12 x 8-inch Pyrex pan. Mix pudding with milk. Blend pudding and Cool Whip. Line Pyrex with graham crackers. Spread 1/3 pudding mix on crackers. Add second layer of crackers. Top with 1/3 pudding mix. Third layer of crackers. Top with final 1/3 pudding mix. Fourth layer of crackers. Freeze one hour and frost with chocolate frosting. Freeze at least 2 days. Cover. Thaw to serve.
Heat oven to 350°. In large mixer bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla; beat well. Combine flour, cocoa, baking soda and salt. Gradually blend into creamed mixture. Drop by teaspoonfuls onto ungreased cookie sheet. Bake for 8 to 9 minutes (do not overbake, cookies will be soft; they will puff while baking and flatten while cooling). Cool slightly. Remove from cookie sheet onto wire rack. Cool completely. Makes about 4 1/2 dozen cookies.
Cream the oil and sugar. Add other ingredients. Bake at 350° for 30 to 35 minutes.
Mix dry ingredients in a jar. Add vinegar; cover and allow to steep a few minutes. Makes 1 cup.
Cut ends from mushrooms. Remove stems from mushrooms. Chop stems finely. Cook and stir mushroom stems, green onions and garlic in butter over medium heat until tender. Stir in remaining ingredients. Fill mushroom caps with stuffing mixture. Place mushrooms, filled side up, in a greased baking dish. Cook in a 350° oven for 15 minutes. Serve hot. Makes 24 appetizers.
Arrange chicken in shallow baking dish. Place sliced cheese on each piece. Stir together soup and wine (if desired). Spoon over chicken. Sprinkle on stuffing mix and drizzle with butter. Bake, uncovered, at 350° for 1 1/2 hours.
Brown beef and onion in skillet. Add salsa, tomato sauce and bouillon cube. Bring to full boil. Reduce heat to low. Cover and simmer 5 minutes. Serve beef mixture over rice. Top with tomatoes, sour cream, cheese or chips.
Just before serving, combine the limeade concentrate, syrup and quinine water in a pitcher. Add food coloring to tint desired shade of green; mix lightly. Garnish with a float of fresh cranberries. Serve over crushed ice.
Separate eggs. Beat egg yolks and add all the other ingredients except whites. Put in a double boiler and let it cook until it's real thick. Put in cooked pie shell. Put the meringue on it and let it brown.
Cream sugar, butter or margarine and peanut butter. Beat in eggs, milk and vanilla. Sift together flour, baking soda and salt. Stir into egg mixture. Shape into balls (teaspoon each). Roll in additional granulated sugar. Place on ungreased cookie sheet. Bake in 375° oven for 10 to 12 minutes. Immediately press chocolate candy kiss into each cookie.