HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients together. Knead well and cover dough. Every hour, for 5 hours, knead the dough down again. Then shape the dough into hamburger buns or rolls. After they rise (I wait until morning), bake at 325° for 15 minutes or light golden brown.
Drain chicken well and flake into bowl. Add onion, eggs, green pepper and pickles (to individual taste). Add enough mayonnaise to hold together. Taste and salt if needed. Chill overnight to allow flavors to marry. Just before serving, add almonds and mix well. Do not add almonds sooner, as they will soften.
Mix and blend together well first 4 ingredients. Add chopped onion. Spread mixture on flour tortillas and roll up. Chill for 1 hour. Slice into round sections and serve.
Cream Crisco and sugar. Add eggs, one at a time. Sift dry ingredients. Add alternately with sour cream. Pour in tube pan. Bake at 300° for 1 1/2 hours.
Put oil and melted butter in 13 x 1/2 x 2-inch pan. Shake chicken pieces in bag containing flour, salt, pepper and paprika. Place chicken in pan, skin side down. Bake for 30 minutes at 425°. Turn chicken skin side up. Return to oven for 15 minutes. Spoon lemon sauce over chicken pieces and return to oven for 15 minutes.
Brown hamburger meat and sausage; drain. Melt in Velveeta over low heat. Add dash of garlic salt and Worcestershire sauce. Spoon onto bread. Bake for a few minutes at 250° to melt onto bread. Serve hot, or can be frozen to bake at a later time.
In small frypan over medium heat, in hot salad oil, cook onion, garlic and cumin until onion is tender. Put all ingredients into a crock-pot (except cheese and Tabasco sauce). Simmer overnight or make in the morning and cook while you're at work! Make sure chicken is cooked thoroughly, at least 4 to 5 hours on high simmer. Add hot pepper sauce to taste and garnish with shredded cheese. Great with corn bread and a real hit at Superbowl parties! Makes approximately 8 main dish servings. Lo-Cal too!
Dissolve Jell-O in hot water and add orange juice. Refrigerate until partly congealed. Add mandarin oranges (drained) and crushed pineapple (drained). Chill until firm. Mix lemon instant pudding pie filling to directions on box and fold in Cool Whip. Pour over Jell-O mixture.
Cook onions and garlic in bacon grease or oil in skillet for 5 minutes. Add chuck; cook, stirring occasionally, until meat loses its red color. Stir in salt, pepper and tomatoes. Simmer, covered, for 30 minutes. Discard garlic. Add chili powder and water. Break half of the uncooked spaghetti into greased 2-quart casserole dish. Pour on half of sauce; sprinkle with half of cheese. Repeat layers. Bake, uncovered, for 35 minutes at 325°. Uncover and bake 15 minutes longer or until brown. Yield: 6 servings.
Mix flour, baking powder and salt in a bowl. Mix Crisco into flour mixture with blender or a fork until the mixture looks like coarse cornmeal. Stir in grated cheese. Add milk to Crisco-flour mixture. Mix enough to hold dough together. Roll dough 1/2-inch thick. Cut and bake on ungreased cookie sheet in 425° oven for 12 to 15 minutes or until brown.
In a medium bowl, stir together the vinegar, honey, poppy seed and mustard. Cut any large slices of plum or nectarine. Add plum, nectarine, strawberries and grapes to the vinegar mixture. Toss until coated. Cover and marinate in refrigerator for 1 hour. Stir occasionally. Drain fruit; keep marinade. Put fruit onto skewers (can use bamboo). Brush with marinade before serving.
*Suggested fondue dippers: Angel food or pound cake squares; banana, apple or pineapple chunks, strawberries, seedless grapes or marshmallows.
Cook spinach according to directions. Drain well. Stir in remaining ingredients. Chill. May serve in a hollowed out loaf of French bread or a round loaf of sourdough bread, using cut out bread pieces for dipping.
Cream shortening, butter and sugar together. Add eggs and continue beating. Add flour alternately with extracts and 7-Up. Pour in a large greased and floured tube pan. Bake 1 hour and 10 minutes or until done at 325°.
Bring water to a boil in a saucepan. Remove from heat. Add corn meal and salt. Mix briskly with a spoon until mixture is smooth and thickened. Mixture should be thick enough to hold its shape when dropped from spoon. Heat skillet with oil until hot. Spoon a big tablespoonful of corn meal mixture into hot skillet and cook for about 6 to 8 minutes, turning once until bread is brown and crispy.
Boil and debone chicken. Cook rice and drain; mix all remaining ingredients together. Bake in casserole pan at 325° for about 45 minutes. Shred favorite cheese and sprinkle on top. Serve hot.
Dump the pineapple in a 9 x 13-inch lightly greased pan. Dump the cherry pie filling over the pineapple and spread evenly. Sprinkle the cake mix over the cherry pie filling. Sprinkle the nuts over the cake mix. Cut the butter in slices and place over the cake. Bake at 350° for 45 minutes. Serve with Cool Whip or ice cream is nice!
Drain rhubarb after you barely heat it. Add butter. Stir sugar, flour and eggs together. Pour over rhubarb that you have placed in an uncooked crust. Bake slow. Don't forget to sprinkle some flour on crust before you put rhubarb in the crust. Bake at 350°.
Mash bananas. Mix in egg white, apple juice concentrate and melted butter. Add flour and baking soda; mix well. Stir in walnuts. Pour into an 8 1/2 x 4 1/2-inch loaf pan that has been sprayed with nonstick vegetable spray.
In large mixing bowl, combine ingredients. Mix together well. Pour into graham cracker crust and top with a few crumbs.
Line a well-greased cookie sheet with soda crackers. Boil oleo and brown sugar for 2 1/2 minutes. Pour over crackers. Bake in oven for 10 minutes at 350°. Immediately put chocolate bits on top. When melted, spread out. When cooled, remove from cookie sheet.
Combine eggs, half and half and salt in mixing bowl and mix well. Stir in enough flour to form a stiff dough. Knead on floured surface for 10 minutes. Pinch off marble-sized portions and roll each portion thin. Deep-fry in 375° oil until golden brown. Drain on paper towels and sprinkle with sugar.
Heat oven to 400°. Lightly grease a 10-inch pie plate. Sprinkle turkey, mushrooms, onions, salt and cheese in pie plate. Beat remaining ingredients until smooth. Pour into pie plate. Bake until golden brown and a knife inserted halfway between center and edge comes out clean, 30 to 35 minutes. Let stand 5 minutes before cutting.
Combine and stir until smooth. Cook on top of stove 3 minutes. Stir constantly. Take off burner and let sit. It will look like you messed up, but after it sits 20 minutes or so, mix it up (with hands). It's the best play dough I've ever come across.
Mix 1 1/2 cups boiling water per package of flavored gelatin. Pour each mixture in separate pie pans. Chill until set.
Sprinkle rice in bottom of 9 x 13-inch greased pan. Heat soup and milk. Pour over rice. Arrange chicken over this and sprinkle with dry onion soup mix. Cover and bake for 2 1/2 hours at 350°.
Beat eggs, vanilla and sugar together. Mix flour, baking powder and salt; add dry ingredients to egg mixture. Add sliced apples and walnuts. Bake at 350° in shallow greased pan (9 x 13-inch) for 30 to 45 minutes. Serve with whipped cream.
Combine flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk until blended. In a medium bowl, combine buttermilk, milk, eggs and melted butter. Whisk until blended. When your griddle pan is hot and ready to cook pancakes, add buttermilk mixture to the dry ingredients. Mix vigorously with a wooden spoon just until blended. Don't overmix the batter; a few flour lumps are okay.
Line spring-form pan with ladyfingers. Mix together cream cheese, sugar, egg yolks, vanilla and lemon juice. Add sour cream, then fold in beaten whites of eggs. Bake at 300° for 1 hour. Leave in open oven 1 hour. Leave in open oven 1/2 hour.
Brown onion in a little butter. Place onions in a mixing bowl and add meat, bread crumbs, eggs, and seasonings. Blend well and shape into size desired. Roll lightly in flour and fry in very hot oil or butter.
Combine cabbage and smoked sausage. Cover with water. Cook until cabbage is cooked, stirring occasionally. Drain 3/4 of the water off. Add soups and milk; stir. Heat only until hot. Makes about 12 (1 1/2 cup) servings.
Shred yams into gallon of water with salt added. Combine sugar, syrup and	water in a heavy saucepan and cook until a light syrup forms.	Drain potatoes, rinse and pat dry. Place in a	12 x 6 x 3-inch Pyrex dish. Pour pineapple juice over potatoes, then the cooked syrup. Dot with butter. Bake, uncovered, at 350° about	40 to 50 minutes or until potatoes are translucent.
Mix all ingredients well. Spray a 9 x 13 in. baking dish. Pour in and bake at 350 degrees for 1 hour or until done.
Mix apple juice, orange juice concentrate and carbonated water. Pour over crushed ice and top with lemon slice.
Drain the pimientos and pat dry, then chop fine. Place them in a bowl with the onion. Combine the oil, vinegar, pepper, lemon juice and salt. Pour over the pimientos and onion. Marinate for about 1/2 hour. Cut the avocados in half and remove the seeds. Place each half on a crisp lettuce leaf on a flat salad plate. Spoon the pimiento mixture evenly into the avocado halves. Do not peel the avocado! To eat, scoop the avocado pulp toward the center with the fork and mix with the pimiento stuffing.
Melt chocolate and margarine in microwave. Then mix all ingredients, except coconut and pecans, in mixing bowl. Mix well. Then fold in coconut and pecans. Pour into pecan shells. Bake at 375° for 45 minutes.
Chop spinach, cook briefly to reduce bulk. Cool; add to eggs, spices and cheese.	Undo the package of filo, cover pastry with towel. Place	1 sheet at a time in 9 x 13-inch jelly roll pan (butter). Do	10 to	12 sheets, then spread spinach mixture on	them. Sprinkle with olive oil.	Cover with remaining sheets, buttering each one. Cut	on the diagonal, then vertically. Bake at 350° for 45 minutes.
Mix together the cream of mushroom soup and sour cream; put in bottom of roaster. Fry hamburger; mix taco seasoning and refried beans with meat. Put mixture on top of first layer. Put soft tacos on top of that layer. Bake for 1 hour, then add cheese. When ready to serve, add lettuce and tomatoes.
Beat separately 6 egg yolks and whites. Add 1/4 cup sugar to yolks while beating. Beat whites stiff and then add 1/4 cup sugar. Mix yolks and whites carefully. Stir in heavy cream and milk. Mix in vanilla. Add whiskey, rum and brandy. Stir thoroughly. Serve very cold with grated nutmeg.
Brown ground meat and onion in skillet. Drain. Add barbecue sauce (and brown sugar and Ranch Style beans, if desired). Press biscuits into a muffin tin, forming a cup. Fill with meat mixture. Top with cheese. Bake at 425° for 10 to 15 minutes.
Mix food coloring and cocoa. Let stand. Cream butter and sugar. Add eggs, then coloring and cocoa mixture. Beat well.
In a covered Dutch oven or saucepan, simmer beef in water for 1 1/2 hours or until tender. Drain cooking liquid, reserving 3/4 cup. Cool beef; shred and return to Dutch oven. Add cabbage, barbecue sauce, ketchup, Worcestershire sauce, horseradish, mustard and the reserved cooking liquid. Cover and simmer for 1 hour. Serve warm in buns. Serves 10.
Combine ham bone, beef bone, bacon, potatoes, onions and water in stock pot. Cook until vegetables are almost tender. Add undrained beans, pepperoni and saffron. Stir in salt to taste. Simmer for 45 minutes or to desired consistency, adding additional water as needed. Remove bones. Cut off meat and return to soup. Heat to serving temperature. Ladle into soup bowls.
Drain water chestnuts. Mix soy sauce, brown sugar and water. Put water chestnuts in marinade and let set at least 6 hours in refrigerator.
Mix together flour, baking soda and salt. Blend butter and sugar thoroughly. Add egg and vanilla. Beat well. Stir in dry ingredients and mix in Rice Krispies. Drop by teaspoon onto greased baking sheet. Bake at 350° about 13 minutes.
In a small saucepan, combine apricot preserves, mustard and curry powder. Cook over low heat, stirring constantly, until preserves are melted. Dip chicken in apricot mixture, then roll in cashews. Place chicken in a greased 15 x 10 x 2-inch baking pan. Bake in a preheated 375° oven for 15 to 20 minutes, or until chicken is done. Bring remaining sauce to a boil. Serve sauce with chicken.
Put pineapple in a small saucepan and cook 2 minutes. Add jello and cook 2 more minutes. Combine cottage cheese and Cool Whip. Then add to cooled gelatin and pineapple mixture. Chill.
Mix meat, crackers, onions, eggs, salt, pepper and 1/3 can tomato soup together. Make big patties. Cook in shortening on medium heat until brown on bottom. Turn and reduce heat to low for approximately 30 minutes. Add water and mustard to soup until can is full. Stir well. Once meat is brown all the way through, add soup mixture and baste. Place cheese slices on top of patties and baste until cheese is melted.
Melt marshmallows in	milk, stirring constantly. Mix with rest of ingredients. Pack in a buttered loaf dish.
Mix Bisquick and water. Add remaining ingredients to Bisquick mixture; make into balls. Bake in 350° oven until light brown.
Combine meat, egg, 1/4 cup tomato sauce, 2 tablespoons of green chilies, 1 tablespoon minced onion, chili powder and salt; mix well. Shape to form 4 x 2-inch loaves. Place in 8-inch square baking dish. Bake in preheated moderate oven (375°) for 20 to 25 minutes.
Mix and drop on greased sheet and flatten. Bake at 350° for 10 minutes.
Rinse pea pods. Mix pea pods, soup, milk, chicken, onions, celery and chestnuts in a 3-quart saucepan. Boil and continue stirring. Keep warm. Mix Bisquick, water and soy sauce until dough-like (20 vigorous strokes). Roll dough and cut into squares. Pour mixture into ungreased 1 1/2-quart casserole dish. Top with squares and spread with melted butter. Sprinkle with sesame seed. Bake approximately 15 minutes at 425° (or until golden brown).
Mix all ingredients in large cooker. Cook 30 minutes. Pour into hot jars and seal. Really good and easy.
In Dutch oven brown beef and onion. Add all other ingredients except parsley; bring to boil and simmer, covered, 1 hour. May garnish with parsley. This freezes well.
Combine first 6 ingredients. Spoon into lightly greased 8-inch pan.
Spread a small amount of tomato paste on cracker. Cut slice of cheese into 1/4's. Place cheese on cracker. Cut wiener in slices and place on cheese. Bake in oven until cheese melts. Great for kids snacks!
Saute yellow onion in butter first. Then combine remaining ingredients to the pan; mix and melt all ingredients together and serve in a crock-pot.
Cook potatoes with skins on. Peel and cut into medium size pieces. Brown onion and green pepper in butter. Add soup. Simmer several minutes. Stir mixture into prepared potatoes and bake at 350° until bubbly on top.
Drain cooked broccoli. Combine soup, mayo, eggs and onion to broccoli in an 8 x 8-inch pan. Sprinkle cheese on top. Melt oleo and add stuffing. Pour on top and bake at 350° for 45 minutes. Can be made ahead and frozen.
Spray crock-pot with Pam. Skin and wash chicken. In crock-pot, put chicken, Coke, ketchup and chopped onion. Cook 6 hours on low. Serve over rice. (Pick bones out before serving.) Makes 6 servings.
Saute onion in margarine. Mix all ingredients together. Bake at 350° for 40 minutes.
Beat peanut butter and margarine with electric mixer on medium speed until smooth. Add sugar and half of flour, egg whites, milk and baking soda. Beat well. Stir in remaining flour; add oats and apple. Drop by rounded tablespoonfuls on greased cookie sheet; flatten slightly with fork. Bake at 350° for 12 to 14 minutes until brown. Remove, cool on wire rack. Store in moistproof container. Can freeze up to 6 months. Makes 16 to 18 cookies.
Brown hamburger; drain grease. Add olives and stir in taco seasoning and water. Cover and let simmer for several minutes. Line a Pyrex pie plate or oblong dish with crescent dinner rolls. Top with crumbled corn chips. Add hamburger mixture and top with sour cream. Sprinkle with grated cheese. Top with more corn chips. Bake in 375° oven for approximately 25 minutes.
Slice partially frozen round steak into thin, long strips. Marinate 2 hours in flat dish with mixture of tequila and lime juice. After draining tequila and lime marinade, mix cooking oil, liquid smoke, Worcestershire sauce, pepper, salt and paprika and marinate meat, covered, for four days.
Bake cake and let cool. Put about 1/3 of the cake in bottom of bowl. Begin to layer each remaining ingredient, using 1/3 of each item. This includes the cake. When you finish using all the ingredients the first time, begin another layer until you use all ingredients. Top off with the coconut.
Melt margarine and saute celery and onion; blend with stuffing mix and broth. Set aside. Mix chicken, mayonnaise, salt and pepper (just a touch). Layer half of stuffing mix in an 8 x 12-inch pan. Top with all of chicken mix and then the remaining stuffing mix. Mix eggs with milk and pour evenly over the chicken mix. Refrigerate overnight. One-half hour before baking, spread mushroom soup over casserole. Sprinkle with cheese and paprika. Bake at 350° for 45 minutes. Serves 12.
Combine all ingredients in blender; process until smooth. This sauce is excellent on any barbecue meats and poultry.
Cube and brown the bacon and pour off the grease. Beat together eggs, vinegar and water. Mix cornstarch, sugar and salt separately. Add bacon and liquid ingredients to saucepan on medium heat. Add dry ingredients, stirring constantly with whip until hot and thickened. Use over lettuce, endive or tossed salad.
Layer in a 9x13 pan all ingredients in the above order. Bake 325° for 40 minutes, or until golden brown. Serve with Cool Whip.
Cream butter. Gradually add sugar, beating at medium speed of an electric mixer until light and fluffy. Add eggs, one at a time, beating after each addition.
Mix mayonnaise, sour cream, garlic powder and pepper together with a wire whisk until creamy. Gradually add the milk and beat until smooth. Refrigerate in a covered bowl for several hours. Dressing keeps well but may thicken as it stands. To thin, add a little milk. Makes approximately 2 cups.
Salt and pepper roast. Place in a baking pan. Pour mushroom soup, dry onion soup mix and water over roast. Cover and bake at 300° until done. (May add potatoes and carrots.)
Brown onion and rice in oil in a large skillet. Add tomato, green chilies, seasoning and stock. Cover and simmer until rice is fluffy and moist. Make 6 to 8 servings.
Mix ketchup, brown sugar and bourbon together and let simmer over medium heat together until it comes to a boil. Turn heat down and simmer on low for 5 minutes. Toss kielbasi into mixture and let simmer for an additional 15 minutes. Serve with toothpicks.
Boil sugar, milk and salt in Dutch oven pan to soft ball stage. Remove from burner. Add peanut butter and mix. Add jar of marshmallow. Put in buttered dish and let set.
Brown the hamburger and place in buttered casserole. Add the peas, celery and onion. Thin the soup with the milk. Pour over the ingredients. Sprinkle the potato chips over top. Bake at 375° for 30 minutes.
Store ingredients in a dry can with a tight cover. To use, fill cup 1/2 full with mix. Add boiling water.
Mix Crisco and sugar; add egg yolks, flour, baking powder, vanilla and egg whites. Cut apples into thin wedges and put in batter on edge; sprinkle sugar and cinnamon over top with bits of butter. Bake at 325° for 30 to 35 minutes.
Cook pasta shells according to package directions. Hold in cold water until ready to fill. Combine garlic powder, salt, chicken bouillon and flour. Add milk gradually; blend with wire whisk until smooth. Bring to boil over medium heat, stirring constantly. Stir in Mozzarella cheese. Set aside 2 cups of sauce. Combine eggs, chicken, onion, mushrooms, pimento, spinach, Parmesan cheese and pepper. Stir in 2 cups of reserved sauce. Place #30 scoop (approximately 2 tablespoons) of filling into each shell. Place 20 shells in each 12 x 10 x 2-inch steamtable pan. Spoon remaining sauce over shells. Cover with foil and bake in preheated 350° oven for 35 to 40 minutes or until heated thoroughly.
Boil potatoes in their skins in salted water. Let cool. Peel and shred into a greased 9 x 13-inch pan. Combine remaining ingredients and cover potatoes. Bake 30 minutes in a 350° oven. Sprinkle with 1/2 cup grated cheese and 1/2 cup crushed corn flakes. Bake 5 minutes more until cheese bubbles.
Layer 1: Cream the margarine and flour. Add the chopped walnuts. Pat into a greased 9 x 13-inch pan. Bake 20 minutes at 350° and cool.
Combine soups with mayonnaise. Add onion, water chestnuts or celery and chicken. If very thick, add 1/4 to 1/2 cup chicken broth. Bake at 375° for 40 to 45 minutes. About 10 minutes before it is done, spread bread cubes over mixture and then sprinkle cheese on top. Serves 6 to 8.
*I use 1 tablespoon parsley, 1/2 teaspoon each: chives, celery salt, paprika and garlic and salt and pepper.
Mix together the rice and onion soup mix. Add margarine in the water. Cook at 350° for 45 minutes.
Pour enough oil into pot to cover bottom. Sprinkle in as much garlic salt as desired. When oil is hot, add the rest of the ingredients. Simmer sauce for 2 hours, stirring occasionally. After simmering for 2 hours, sprinkle in about 1/4 cup Romano cheese and simmer for another 30 minutes. Pour over spaghetti.
Mix persimmons, beaten eggs and milk together. Sift dry ingredients together and pour liquid mixture into them. Pour into shallow oiled pan to depth of 2-inches. Bake 1 hour at 350° or until done. When cool, cut into squares.
Remove bone from cooked chicken and break chicken into bite size pieces. Layer in large deep dish casserole dish. Heat soups and milk; season. Then pour over chicken.
Combine flour, sugar, baking powder and salt; cut in shortening until mixture resembles coarse crumbs. Gradually add milk, mixing with fork; shape into ball. On lightly floured surface, roll out 2/3 of dough to fit a 10 x 6-inch baking dish. Line dish with pastry; flute edges.
Preheat oven to 350°. Brown beef and onions; drain off grease. Season with salt and pepper.
Beat eggs with	rotary	beater	in top of double boiler just until blended. Blend in brown sugar and butter.	Place over rapidly boiling water, stirring	constantly until hot (about 5 minutes). Remove from heat. Sift together flour and baking powder. Add all at once to cooked mixture; mix until well blended. Stir in	chopped nuts. Turn into well-greased and lightly floured 13	x 9-inch pan.	Bake at 350° for 25 to 30 minutes. Serve with ice cream or whipped cream or sprinkle with sifted powdered sugar while still warm.
Beat yolks of eggs until lemon color. Add condensed milk and beat again lightly. Add lime juice and beat until smooth. Pour mixture into pastry shell. Top with meringue.
Boil chicken; chop in chunks. Keep broth. Dip tortillas in pint of warm broth. Grease casserole dish and line with tortillas overlapping. Layer ingredients in this order: chicken, onion, pepper, mushroom soup and chicken soup. Cover with grated cheese. Be sure casserole is completely covered. Then spread tomatoes (mash well so there are no lumps) over the cheese. Bake at 350° for 30 to 40 minutes. It should not be juicy.
Boil potatoes. Mash with cream cheese and butter. Add remaining ingredients; mix well. Refrigerate overnight in buttered casserole dish. Bake at 350° for 50 minutes. Serves 4.
Mix the condensed milk, lime juice and sour cream together. Make crust for pie using approximately 2 cups of cinnamon bear cookies. Mix with margarine until well blended. Press into a 9-inch pie plate. Pour filling into crust; then refrigerate until ready to serve.
Place 1 wafer in bottom of each of 12 paper-lined muffin pan cups. Beat cream cheese, sugar and eggs in large bowl with electric mixer on medium until light and fluffy. Spoon filling into each cup, filling about 2/3 full. Bake at 350° for 30 minutes. Turn off oven. Open door slightly. Let cool in oven. Remove. Cool completely. Top with pie filling. Refrigerate 1 hour.