HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix first 5 ingredients well; add milk and egg. Place in 8 x 8-inch or 9 x 9-inch pan or deep pie plate. Bake 25 minutes at 350° or until lightly browned. Cut and top with sweetened strawberries. Add whipped cream, milk or both.
Drain clams, save liquid, and chop the clams. (I cook my clams about five minutes and then put them into a blender to chop with the liquid.) Fry bacon until brown. Remove. Add onion and celery to bacon fat; cook until tender. Add clams and liquid, potatoes and seasonings; cook for 15 minutes or until potatoes are tender. Add milk and heat. Garnish with chopped parsley. Serves 6.
Remove stems and clean with mushroom brush any debris from mushroom caps. Chop stems into small pieces.
Fry out bacon, adding onion and green pepper. Add beans, mustard, brown sugar, ketchup and cubes. Heat all in pan and serve. Break bacon up after frying and put in baked beans.
Cook beans in water for 30 minutes; drain. Add chicken broth and cook for 1 hour. Finely dice the onion, celery and carrots (I do this in a food processor). Saute the vegetables in margarine for about 5 minutes. Add to the beans, along with the salt, basil and garlic powder. Simmer, uncovered, for 1 to 1 1/2 hours or until beans are tender.
Brown hamburger and chopped onion together in skillet. Mix remaining ingredients and pour over hamburger. Simmer together for 10 to 30 minutes.
Catch a 40 pound king salmon fillet and put 3/4 in the freezer for the future. Grill over charcoal. Before putting on grill, season with garlic and onion salt and liberally coat top side with Parmesan. Serve with sauteed fiddlehead ferns, sour dock salad, herring eggs on kelp and rhubarb pie.
Brown hamburger. Drain grease. Add the remaining ingredients. Cook on low heat for 40 minutes or longer.
Mix all ingredients in mixing bowl. Chill to serve. Yield: 6 servings.
Melt butter and 1/3 cup evaporated milk together. Beat into cake mix. Add nuts. Pour 1/2 cake mixture in bottom of greased 7 x 12-inch pan. Bake at 350° for 10 minutes. Remove from oven; sprinkle with chocolate chips. Melt caramels with the remaining 1/3 cup evaporated milk in double boiler. Pour over chocolate chips. Place rest of cake mixture on top of caramels. Bake at 350° for 20 to 25 minutes. Cool; cut in squares.
Mix ingredients; shape in ball. Sprinkle or roll in taco shredded cheese.
Mix together butter and sugar until creamy. Add egg and vanilla. In a separate bowl mix together flour, soda, baking powder and salt. Slowly mix dry mixture into sugar mixture. Mix well. Using 1 teaspoon of batter, roll in a ball. Put on greased cookie sheet and press down slightly. Sprinkle with colored sugar. Bake at 325° for approximately 10 minutes until golden.
Mix Jell-O. Pour in dessert cups and chill for two hours or until fully firm. Grate the chocolate and set aside. Top Jell-O cups with Cool Whip and then sprinkle on grated chocolate. Chill until ready to serve.
Mix flour and salt. Cut Crisco in well. Then add ice water. Mix well with a fork until the mixture holds together.
Brown hamburger and add onion and beans. Season hamburger with taco sauce. Add other ingredients and mix in a large bowl just before serving.
In baking dish, layer cracker crumbs, asparagus, salt and pepper and grated cheese. Pour milk over it to make soggy. Bake for about 30 minutes at 350°.
Cut broccoli into small flowerets. Cook bacon until crisp, cut up. Add all ingredients in bowl. Add mayonnaise, sugar and vinegar. Pour over the ingredients. Mix well. Chill before serving.
Preheat oven and cookie sheet to 400°. Thaw pie crust 10 minutes. Prick bottom and sides thoroughly with fork. Bake crust on cookie sheet for 10 minutes. Remove from oven and reduce oven temperature to 350°.
Mix Kool-Aid and sugar in large pitcher. Just before serving, add the ginger ale. Serve over ice.
Mix cheese, almonds, garlic salt and milk to spreading consistency. Spread each meat slice with cheese mixture. Roll up log fashion. Chill. Slice into bite size pieces.
Mix together cream cheese, sugar, vanilla and egg yolk. Spread 1 package crescent rolls in a 13 x 9-inch pan. Pinch at perforations to keep from separating. Pour cream cheese mixture evenly to cover dough. Spread second stretched crescent dough over top. Brush with egg white over top. Bake in glass pan at 325° for 25 to 30 minutes. Bake in metal pan at 350° for 25 to 30 minutes.
Mix all ingredients; just keep adding flour until the dough gets hard. Put dough in ice box overnight. Roll dough thin; add filling. Bake at 350°.
Parboil potatoes and slice thin. Peel and slice onions, chop green pepper, broil bacon and dice. Add the rest to large skillet. Melt butter in skillet. Stir all gently. Cook at medium temperature until brown and bubbly.
Dissolve Jell-O in water. Let set until thick. Add softened cream cheese; mix well. Add rest of ingredients. Fold in whipped cream. Chill until set.
Brown ground beef and onion in a skillet until crumbly; drain well. Add tomato sauce, salt, oregano, basil and pepper. Simmer for 5 minutes. Slice zucchini lengthwise 1/4-inch thick. Blend cottage cheese and egg in bowl. Alternate layers of zucchini sprinkled with flour, cottage cheese mixture and sauce in a rectangular baking pan, 13 x 9 x 2-inch until all ingredients are used. Top with Mozzarella cheese. Bake at 375° for 40 minutes. Let stand for 10 minutes before cutting. Makes 8 servings.
Cut beef into tiny bite size pieces, trimming away all fat. Season to taste with Accent, garlic salt, salt and pepper. Roll in flour. Saute, until browned, in a small amount of cooking oil. After meat is browned, drain off oil. Add 1 envelope Lipton dry onion soup mix. Add 2 cups cold water. Cover. Simmer for 20 to 30 minutes, stirring to keep from sticking. Just before removing from heat, add sour cream and stir. Serve over egg noodles which have been prepared according to directions.
Put both sugars in a sauce pan. Bring to a boil and remove from heat. Let cool and add maple flavoring.
Combine all 6 ingredients in top of a double boiler. Cook over simmering water, stirring occasionally. When thickened, pour into serving bowl.
Soak beans overnight. Drain. Place beans in large pot. Cover with water. Bring to a boil. Add hocks, onion, red pepper and garlic. Salt and pepper to taste. Reduce heat. Simmer 2 hours or until tender.
Do not peel zucchini, but clean and slice thin. Add just enough water to cook crisp-tender; drain. Saute onion in 1 tablespoon margarine, add to zucchini.
Preheat oven to 350°. Crush tortilla chips in bottom of 9 x 13-inch pan to make "crust" for casserole. Brown ground beef and drain. Mix in all canned ingredients and cook on low heat for 4 to 6 minutes, blending all together. Pour over bed of chips, top with cheese and bake for 12 to 18 minutes or until cheese has melted. Serves 5 to 7.
Line a 13 x 9-inch pan with graham crackers. Mix pudding, milk and Cool Whip. Put 1/2 of this mixture over graham crackers. Place second layer of crackers and remainder of pudding on top. Place third layer of crackers. Microwave chocolate frosting until melted; pour over crackers. Refrigerate overnight before serving.
Beat eggs very well (5 to 10 minutes). Add 1 cup sugar and melted shortening. Sift together flour, salt and baking powder and add to egg mixture. Add almond flavoring. Beat.
Saute onion and bell pepper in oil until soft. Add remaining ingredients except shrimp. Add water and simmer 1 hour or until okra is soft. Add shrimp and cook 3 to 5 minutes until pink. Serve hot over rice. Serves 4.
Mix together in a bowl. Sprinkle mixture over apples. Roll out the other pastry and place on top of the apple mixture. Punch holes for steam to escape. Bake at 450° for 10 minutes and at 350° for 45 minutes.
Mix softened cream cheese and jello. Then fold in Cool Whip. Add fruit and chill.
Stir together first 4 ingredients. Add apples and cherries. Chill two hours.
Beat eggs. Add oil, sugar, vanilla and zucchini. Sift dry ingredients and add to mixture. Then add nuts. Pour into 2 loaf pans. Bake 1 hour at 325°.
Mix together and heat until jello is dissolved and cool. Add 2 cups buttermilk. Put in the refrigerator for 40 minutes. Add 8 ounces Cool Whip.
Mix cornstarch	and sugar together. Add enough coconut milk to make a smooth paste. Heat the remaining coconut milk to boiling; slowly add the cornstarch paste. Lower heat; cook until mixture thickens, stirring to prevent lumps. Pour into an 8-inch square pan and chill. Cut into squares. Serves 9.
Mix all ingredients together with mixer and bake in a greased and floured cake pan for 25 to 30 minutes at 350°.
Cook noodles whole as directed on package; drain. Rinse with cold water. Place noodles in large bowl and add all ingredients. Mix together by hand and refrigerate. (I like it better if it refrigerates overnight.)
Chop onion, celery and green pepper. Place in a frying pan and saute. Add ground beef and brown. Add rest of ingredients. Cover and simmer about 1 hour, stirring often.
Melt butter. Mix with sugar and eggs; beat well. Fold in bread pieces and pineapple with juice. Pour into baking dish and bake at 325° for 1 hour.
Mix cake mix according to directions and bake. Beat sugar, butter, Crisco, salt, vanilla and evaporated milk. Beat 10 minutes. Spread on cooled cake.
Bake cake. Bake in 3 layers. Mix all other ingredients and spread over cake top and sides.
Mix well; pour in greased cake pan. Bake at 325° for 55 minutes.
Cut garlic and rub meat well, pressing some of the garlic into the meat. Add salt and pepper and dredge with flour. Brown on all sides in a small amount of fat. Add buttermilk and cook slowly until tender, about 3 to 4 hours. The liquid is a delicious gravy.
Cook tortellini according to package directions. Drain in large strainer; rinse with cold water and drain again.
Cook ground beef and sausage in a skillet over medium heat until brown. Remove from heat and drain as much grease from meat as possible. Mix meat, Manwich, salt and pepper in saucepan and heat. Best served the second day.
Rub catfish with the 1 tablespoon blackened seasoning (I use a lot more), then coat with cornmeal and flour. Set aside. Cook bacon, if desired, and set aside (I leave it out!). Saut mushrooms and onions. Add corn and beans to saut; cook 1 minute. Add rice and stir-fry 1 minute. Stir in chicken broth and the rest of blackened seasoning. Reduce heat and cook 10 minutes. Stir to prevent sticking.
Bring all ingredients to a boil and simmer 5 minutes. I marinate chicken kabobs with this sauce, but if you put it in the fridge, it turns solid again. I usually pour it over while it's hot and let it sit at least 30 minutes before grilling. Put aside what you don't use over the chicken for an excellent dipping sauce.
In a large casserole or baking dish, combine all ingredients and mix well. Bake in the oven for 30 to 45 minutes at 350° to 400° or microwave on High for 10 minutes or until casserole bubbles.
Put butter in a 2-cup measure and melt on 70% power for 30 seconds. Mix in the flour and cook on High for 30 seconds. Stir again and slowly add milk. Mix in seasonings and cook on 70% for 1 minute; stir. Cook 30 seconds. Stir. Cook for 30 seconds; stir. Set aside.
In a saucepan, melt butter. Add the flour, salt and pepper. Cook and stir until a thick paste forms. Gradually add milk. Cook and stir until mixture begins to thicken. Place potatoes in a greased 13 x 9 x 2-inch baking dish. Pour sauce over potatoes. Bake, uncovered, at 350° for 1 hour or until potatoes are tender. Yield: 8 to 10 servings.
Cook macaroni according to package directions. Drain. Preheat oven to 350°. In a medium saucepan, melt margarine; stir in milk, cornstarch and salt. Cook and stir over medium heat until mixture thickens. Remove from heat. Add macaroni. Stir in cheese until melted. Pour into a greased 1 1/2-quart baking dish. Bake for 20 to 25 minutes.
Heat water to boiling. Add potatoes and onions. Boil until potatoes are tender. Drain off water. Put 1/2 of vegetables into blender. Add 1/4 to 1/2 cup of milk. Blend until smooth. Return all vegetables to cooking pot. Stir in remaining ingredients using measurements listed first and then adding salt and pepper to your taste. Heat, stirring occasionally, until hot. Add more milk while heating for a thinner soup.
Drain water chestnuts and soak in soy sauce to cover, 2 to 3 hours. Broil bacon until almost done. Cool. Wrap bacon slices around water chestnuts and secure with toothpicks. Broil until bacon is brown and serve.
Pour in a greased round casserole dish and bake at 350° for 45 minutes.
Combine butter and sugars, creaming until light and fluffy; add egg, warm water, vanilla, and peanut butter; beat mixture well.
Mix water and sugar thoroughly. Add orange juice, lemonade and pineapple juice with water. Dilute orange juice and lemonade with water. This can be mixed ahead. Before serving, add bananas (mashed with a little of the mix), then add to all and add ginger ale. A ring can be frozen out of mixture.
Brown beef and onion together in a large frying pan. Drain off any fat. Add undrained tomatoes, tomato paste and thyme. Add 1 teaspoon salt, if desired. Simmer, covered, 30 minutes.
Preheat oven to 350°. Brown ground beef. Add chili and mix well. In casserole dish, add layer of Fritos (enough to cover the bottom), a layer of meat and 2 slices of cheese. Repeat these layers 3 times. Crumble some Fritos chips on top. Bake 10 to 15 minutes until cheese melts.
Crumble sausage, brown and drain. Cool slightly and mix with cheese and Bisquick mix, blending well. Shape into small balls. Bake on an ungreased cookie sheet at 350° for 15 minutes.
Soften cheeses and drain pineapple. Add other ingredients except chopped pecans. Mix well and chill slightly. Roll in chopped nuts. Wrap in plastic wrap, then return to refrigerator until ready to serve with crackers.
Mix Oreos with 1/3 cup melted butter. Pat into 9 x 13-inch pan. Spread softened ice cream over cookie layer and sprinkle with peanuts. Freeze a few hours. Combine remaining ingredients and bring to boil over low heat. Boil 8 minutes. Cool before spreading over ice cream. Return to freezer.
Dip fillets into butter mixture (butter and lemon juice) and arrange in 9 x 13-inch pan. Pour remaining butter over fish. Mix seasonings in bowl, along with cheese and crumbs. Sprinkle over fish. Bake at 350° for 20 to 25 minutes or until fish flakes. Garnish with parsley and lemon wedges.
Preheat oven to 350°. Cream sugars, butter, Crisco, eggs and vanilla until fluffy. Sift dry ingredients and stir into sugar mixture. Add oatmeal, chocolate chips and nuts. Drop by teaspoonful onto a cookie sheet. Bake for 12 minutes. Yield: approximately 8 to 9 dozen.
Combine ingredients. Coat chicken pieces with mixture. Place in shallow baking pan and bake uncovered for 1 hour or until done at 350°F. This makes enough coating for several chickens. Store unused mixture in an airtight container.
Mix all ingredients and chill. Make into a ball. Roll the ball in 1 cup chopped pecans.
Mix all ingredients together gently so as not to break up lumps. Scoop out onto greased baking pan with ice cream scoop. Bake at 400° until golden brown.
Combine crumbs, margarine and sugar substitute (several). Stir well. Press into bottom of spring-form pan. Bake at 350° for 8 minutes. Cool. Stir yogurt and drain through cheesecloth. Sprinkle gelatin over lime juice. Let stand 1 minute. Add 1/2 cup sugar. Cook until dissolved. Remove and let cool. In food processor, blend cottage cheese, cream cheese and gelatin. Process until smooth. Add yogurt and process until smooth. Stir in rind. Pour over crust. Cover and chill.
Stir soy sauce, water and cornstarch together and set aside. Separate cauliflower into flowerets. Cut flowerets into 1/4-inch slices. Cut any large slices in 1/2 to make bite size. Heat the oil and saute the scallions and mushrooms about 5 minutes. If the dish is not to be served immediately, stop at this point and continue just before serving. Add the cauliflower and saute 1 to 2 minutes. Add the broth and salt. Bring to a boil and simmer, covered, about 3 minutes or just until the cauliflower can be pricked with a fork. This step is the key to the entire dish. The cauliflower must not be overcooked. Stir in the cornstarch mixture and cook until the sauce thickens, just 1 to 2 minutes. Serves 3 to 4.
Bring first 4 ingredients to a boil for one minute, then add peanut butter. Stir well until blended, then add oatmeal and vanilla. Drop by teaspoons onto wax paper until set.
Bring pineapple to boil. Add lemon Jell-O. Add cream cheese. Cool. Add Cool Whip, nuts (chopped) and cherries. Put in bowl or mold.
Preheat oven to 350°. Place 25 foil liners in muffin pan or on cookie sheet. Combine brownie mix, egg, water and oil in large bowl; stir with spoon until well blended. Fill each liner with 2 tablespoons batter. Bake at 350° for 17 to 20 minutes. Remove from oven. Place 1 chocolate candy kiss on each cupcake. Bake 1 minute longer. Cool 5 to 10 minutes in pans. Remove to cooling racks. Cool completely. Yields 25 brownie cups.
Put Crisco and 2 cups water in boiler and heat until 120° to 130°. In mixer, mix together sugar, salt, yeast and 2 cups flour. Add eggs and warm liquids until moistened. Beat 3 minutes at medium speed. Gradually add 2 cups flour and beat until blended. Remove mixture from mixer and add remaining 2 cups flour by hand and blend well. Put in greased bowl; cover and refrigerate at least 8 hours. Remove amount needed and knead with little flour as possible. Roll out and dip in oleo. Place on cookie sheet. Let rise until double in size. Bake in preheated 425° oven approximately 20 minutes.
Arrange slices of potatoes in flat casserole. No need to butter dish. Salt and pepper to taste. Pour cream over potatoes, so they are completely covered. Cover casserole with foil and bake in moderate oven 45 minutes. Uncover and continue baking for 15 minutes or until potatoes are slightly brown and tender.
Preheat oven to 350°. Mix all dry ingredients together (if you are using self-rising flour, eliminate salt, baking soda, and baking powder). Grease and flour pans. Mix all wet ingredients together and combine with dry ingredients. Bake for about 50 minutes for loaf pans and 30-40 minutes for muffins.
Cut Crisco into flour and salt until it resembles coarse corn meal. Add water and mix altogether. Roll on floured board until dough stops stretching, then cut into squares. Drop into boiling chicken broth; cover and cook about 20 minutes. Dough is done if it goes down under broth after lid is removed and mixture is stirred.
Melt butter; stir in flour, salt, pepper and dry mustard. Slowly add milk and cook, stirring until thick. Add tuna, onion, celery, parsley and lemon juice. Mix well; chill until very cold. Shape into cone shape croquettes; roll in crumbs, then egg which has been mixed with water, then roll in crumbs again. Fry in deep fat which has been heated, until golden brown. Serve with Creamy Cheese Sauce. (See recipe for Creamy Cheese Sauce.)
Cream together first 3 ingredients. Crumble wafers in bottom of dish for crust. Pour mixture over crumbs. Put strawberries on top of mixture. Cover with whipped topping and refrigerate.
Mix cornstarch with small amount of "red pop." Mix all ingredients, except berries. Microwave on High for 2 to 3 minutes. Stir mixture and repeat this step twice. Add berries to cooked mixture. Cool until set and pour into baked pie shell.
Place egg white, sugar, cream of tartar and vanilla in a deep small bowl. Mix well, add boiling water; beat at high speed until stiff peaks form. After 4 to 5 minutes, frost 2 layer cake. Sprinkle with coconut.
Cook milk and flour slowly until thickened. Cool. Cream sugar, crisco, oleo, salt and vanilla. Beat until fluffy.	Add white sauce to sugar mixture. Beat until fluffy.
Mix Cool Whip and Eagle Brand milk together first, then add remaining ingredients. Chill for dessert.
In Dutch oven, bring beef and water to a boil. Skim off foam. Cover; simmer 1 hour. Add remaining ingredients. Stirring occasionally, simmer, uncovered, for 1 hour or until meat and barley are tender. Serve immediately. Refrigerate up to 3 days or freeze up to 3 months. Serves 12.
Combine all ingredients. Pour into a greased 13 x 9 x 2-inch baking dish. Bake at 325° for 1 hour or until golden brown and a knife inserted near the center comes out clean. Serve warm with whipped cream or ice cream, if desired. Yield: 10 to 12 servings.
Prepare and cook broccoli. Heat remaining ingredients over medium heat, stirring frequently until cheese is melted and mixture is smooth (6 to 8 minutes). Pour cheese sauce over broccoli.
Let cheese come to room temperature, then mix all ingredients together by hand. (Do not use blender or mixer.) Chill for 1 hour. Roll into a ball and roll in chopped pecans. You can also add a few of the chopped pecans to the cheese mix with the other ingredients.
Blend the sugar and shortening. Add the eggs, one at a time, blending well after each one. Add the flour, sifted with the salt, alternating with the milk. Add the vanilla flavoring and the food coloring. Blend until color is even. Bake at 325° for 1 1/2 hours or until done in a large tube pan.
Put M&M's in bottom of a bowl. Pop popcorn and put it in the same bowl. Mix. Chocolate will partially melt.
Combine meat, garlic, egg, and bread crumbs. Form into very small (1/2 inch) meatballs. Cook through in skillet or bake. While meat is cooking bring broth to simmer in a large sauce pan. Add noodles and cook according to package directions. Add meatballs and spinach. Allow spinach to thaw. Remove from heat and serve.
Cut eggplant in 1/2-inch crosswise slices. Saute in oil until brown on both sides and soft. Season with salt and pepper. Arrange eggplant on platter. Sprinkle with Parmesan cheese and parsley. Makes 4 servings.
Mix corn oil and sugar together with spoon until sugar is dissolved. Combine dry ingredients and add to sugar mixture alternating with eggs. Beat after each addition. Add vanilla, chopped apples, and nuts. Batter will be very thick. Put into a greased and floured tube pan. Bake at 350° for 1 1/4 hours. Cool in pan.
Layer 1/2 can chicken soup in bottom of casserole dish. Add chicken breasts. Add remaining soup. Layer cheese. Melt butter; mix in stuffing. Put on top of cheese. Pour evaporated milk over stuffing. Cover and bake at 350° for 1 hour and 15 minutes.
Combine ingredients. Bake at 350° for 30 to 45 minutes. Cover for first 30 minutes.
Slice rhubarb in small slices. Combine in large pot with frozen strawberries. Add a little water and poach over medium heat. As rhubarb begins to get tender, add sugar. Simmer until done (about 15 minutes after adding sugar). Use like applesauce or as topping for cake, pudding, ice cream.
Mix ingredients until it reaches a smooth dough-like form. With a rolling pin, roll dough on a floured surface. Cut dough in circles or squares. Fill with Solo fruit filling. Bake at 350° for 10 to 15 minutes or lightly browned. Remove from oven and sprinkle with powdered sugar.
Cook squash and onion until tender, 15 minutes. Drain and mash lightly. Beat the eggs with the butter, sugar and salt. Mix with the cheese. Bake at 350° for 20 minutes.
Combine first 7 ingredients and mix well. Spoon into 8-inch pie plate; sprinkle with cheese. Bake at 375° for 15 minutes, until bubbly. Serve with crackers.
Bake the orange cake (Duncan Hines makes this flavor!) as directed on package. Use a 9x13-inch pan. Allow to cool. When cooled, use a straw to poke holes in the surface of the cake, the more the better. (I usually do about 4-5 rows with 8-10 holes per row.)
Mix together. Heat in small crock pot until cheese in melted. Serve with tortilla chips.
Wash and core bell peppers; boil in water for about 5 minutes, drain. Mix ground beef, rice, and onion together, salt and pepper to taste. Add tomato sauce and mix well. Stuff into peppers. Bake in oven at 325 degrees for about 30 minutes.