HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place onion rings in a well greased baking dish. Sprinkle ground beef evenly over onion rings. Pour sloppy joe sauce evenly over beef. Bake according to onion rings bag directions. Serve hot.
Preheat oven to 375°. Line 4 greased ramekin dishes (small souffle) with ham. In a bowl, beat together eggs, yogurt and mustard. Mix together chives and parsley. Stir 1/2 of herb mixture and 1/4 cup cheese into egg mixture. Spoon into dishes and top with remaining cheese and herbs. Bake until golden brown and set, about 25 to 30 minutes.
Mix first three ingredients; beat in eggs, milk, vanilla and margarine. Stir in nuts and pour into pie shell. Bake in moderate oven at 375° for 45 minutes. Let cool.
Steam or poach chicken breasts until they are barely done. When well chilled, slice thinly. Cook broccoli tender-crisp. Arrange broccoli evenly over bottom of greased 9 x 13-inch baking dish. Distribute chicken slices evenly over the broccoli. Combine soup, mayonnaise, lemon juice, curry and most of the Cheddar cheese and pour over broccoli and chicken. Add the rest of the cheese to the cooled buttered crumbs and sprinkle over the casserole. Bake in moderate oven (350°) at least 45 minutes until the casserole is bubbly and heated through.
Heat oven to 350°. In a large mixing bowl, combine thawed ground beef, salsa, eggs, chips, salt and cheese. Mix well. Grease two loaf pans and divide mixture evenly in the two pans. Pat firmly into shape. Bake for 1 hour. Remove and let stand for 10 to 15 minutes. Cut into slices. Serve with extra salsa, if desired. Makes 10 servings.
Beat eggs, oil and sugar until creamy. Add dry ingredients. Add zucchini. Grease bread pan. Bake 1 hour and 20 minutes at 350°. Check after 1 hour.
Cut tops off peppers; place in casserole dish. Brown hamburger with onion, salt and pepper, then add cooked rice. Stir in tomatoes, sauce and paste. Fill each green pepper with mixture and top each one with cheese. Add spaghetti sauce after you filled peppers and placed in dish. Bake at 350° to 400° for 1 1/2 hours or until green peppers are done.
Combine all ingredients in blender and process on high speed until well mixed. Serve immediately. (Great on a hot summer day!) Yield: 5 servings.
Slice potatoes and onions. Arrange in a pan greased with oil. Add salt, pepper, onion powder, parsley and bread crumbs. Pour a small amount of olive oil over potatoes and onions, add a little water. Bake 1 hour at 350°.
Wash and dry chicken (skins can be removed). Melt the margarine (or butter or oil) in a shallow baking pan. Add remaining ingredients. Roll the chicken pieces in this mixture, then arrange in a single layer in the same pan. Bake at 375° for 40 minutes, basting occasionally.
Combine the first 4 ingredients. Sift together the remaining ingredients. Add dry ingredients to pumpkin mixture. Stir in 1/2 cup water and nuts. Grease and flour three 1 pound coffee cans and fill 2/3 full. Bake, without lids, at 350° for 1 hour and 15 minutes. Let cool and store in cans with lids on. May freeze.
Combine beans, milk, soup, celery and 1/2 can of onions. Pour mixture into a 1 1/2-quart casserole dish. Bake, uncovered, at 350° for 30 minutes. Top with remaining canned onions and bake 5 minutes more. Serves 5 to 6.
Cook grits according to instructions on box. Break eggs into measuring cup and beat until blended. Pour in enough milk to make 1 cup. When grits are done, cut up cheese and butter; drop into hot grits. Stir until melted completely. Let cool for several minutes and then pour in egg mixture. Stir until all ingredients are blended. Pour into baking dish and bake for 1 hour at 350°. Crushed corn flakes can be added to the top before baking.
Melt chocolate and butter in a saucepan. Remove from heat. Add vanilla. Beat in egg to form gel. Add sugar. Press into buttered loaf pan. Refrigerate until cold.
Combine rhubarb, apples and strawberries; spoon into a greased 8-inch square baking dish. Combine sugar and cinnamon; sprinkle over rhubarb mixture. Set aside. In a bowl, combine flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in brown sugar and oats. Sprinkle over rhubarb mixture. Bake at 350° for 40 to 50 minutes or until lightly browned. Serve warm or cold with ice cream. Yield: 6 to 8 servings.
Mix cream cheese, sugar and butter. Mix pudding with milk and fold Cool Whip into mixture. Grind Oreos in food processor or blender until consistency of dirt. Layer in a foil-lined clay flowerpot. Begin with Oreos and end with Oreos. You may decorate with a silk flower (stem wrapped in Saran Wrap.) Enjoy!
Mix first 3 ingredients; let cool. Mix with other ingredients. Pour into loaf pan. Bake at 350° for 1 hour.
Simmer carrots and onions until tender. Add potatoes and chicken broth and simmer 30 minutes. Add broccoli and parsley. Take out about half of potatoes and carrots and blend together with mixer to thicken. Add cheddar cheese until melted.
Cook potatoes until soft. Beat eggs; add sugar, cornstarch, salt, pepper, cream, vinegar and mustard. Cook until thick. Add butter and mayonnaise.
Skin, dress, draw and clean hare. Cut meat from bones. Melt butter in saucepan. Add bacon, carrots, bay leaf, cloves, garlic, salt, pepper, mustard seed, onion, mushrooms and hare meat. Brown well. Add 1 cup water or vinegar. Cover and simmer until tender, about an hour. Add cream; mix well and serve. Use young rabbits and hares weighing 2 to 3 pounds. Do not eat those with unpleasant odors. They should be drawn and cleaned as soon as possible after killing, but need not be skinned until time to cook. We used cottontail rabbits; never did have to raise rabbits, as we always found them around the hay fields.
Combine sherbet, punch and sugar. Mix until sherbet is well blended. Add ginger ale just before serving. Punch can be served from a punch bowl or poured directly into tall glasses.
Mix together ingredients. Bake at 350°. Makes 3 to 4 layers.
Mix cheese and bread crumbs. Dip chicken in salad dressing and coat with crumbs. Let stand for 10-15 mins. Place on foil-lined cookie sheet. Bake 375° for 50-60 mins.
Melt in microwave, butter and chocolate chips. Blend powdered sugar and eggs. Add chocolate chips and butter mixture to powdered sugar. Add pecans. Work fast. Pour into 10-inch greased and buttered baking dish. Delicious!
In a 9 x 13-inch baking pan, press hamburger on bottom. Sprinkle chopped onion on top, then spread can of soup over all. Place frozen Tater Tots in a row on top to cover. Bake at 350° for 1 hour.
Preheat oven to 350°. Oil cookie sheet with liquid vegetable oil. Beat egg whites until stiff. Stir in other ingredients. Spoon by teaspoonfuls onto cookie sheet. Turn off oven. Place cookies into oven and leave at least 2 hours or overnight. Yield: 4 dozen cookies.
Combine. In microwave-proof baking dish, microwave on High for 7 minutes. Stir. Let stand 30 minutes. Cut into squares.
Put beef into large bowl. Add onions, seasonings and eggs; blend mixture well with fork and form into 12 large hamburgers. Cook patties on greased grill until done. Serve on hamburger buns with choices of "extras." (If you prefer, divide the recipe in half for only 6 burgers.)
Mix dry cake mix, 2 eggs and butter and press into greased 13 x 9-inch pan. Top with pecans and coconut. Mix powdered sugar, 2 eggs and cream cheese. Pour over cake mix. Bake at 350° until golden and bubbly, about 30 minutes.
Mix first 4 ingredients as for any filling. Lay 2 bacon strips crisscross on wax paper. With hands, form bread mixture into balls about size of fist and lay on bacon strips. Fold bacon around filling and fasten with toothpick, if desired. Lay side by side in pie plate or shallow baking dish and bake at 350° about 1/2 hour. (Balls can also be put on broiler pan to bake so fat drains off.)
Mix ginger ale and pineapple juice; chill. Stir in ice cream and sherbet about 20 minutes before serving. Serves 25.
Blend all ingredients in a food processor to a creamy paste. Add water or more lemon juice if dip feels too thick. Pour into serving dishes. Garnish with whole chickpeas and fresh parsley.
Sprinkle nuts in buttered 8-inch square pan. Mix sugar, corn syrup, butter and half of cream in sauce pan. Bring to a boil over low heat, stirring constantly. Stir in rest of cream gradually. Continue stirring as mixture thickens and cook to 250° or until a little drop in cold water forms a hard ball. Remove from heat and pour over nuts in pan. When cold, cut into squares. Makes about 5 dozen.
Cook broccoli as directed on package; drain. Add celery, onion and olives. Add eggs, lemon juice and mayonnaise. Toss together. Refrigerate as soon as possible. This salad can be made a day in advance. Don't forget to drain broccoli after cooking and to use only mayonnaise in this salad.
Beat eggs with milk and spices. Layer in pan: bread cubes, ham and cheese egg mixture. Refrigerate overnight. Bake at 350° for 45 minutes.
Pop the popcorn, then put this popcorn in a large brown paper bag. Mix together in a 4-cup glass measuring cup the butter, syrup, brown sugar, salt and peanuts. Microwave on High for 4 minutes. Add baking soda and vanilla. Stir together well and immediately pour over the popped corn. Shake bag well. Microwave on High for 1 1/2 minutes. Shake and microwave again. Shake one last time and pour out on a cookie sheet to cool. Break apart and enjoy!
Mix together the peanut butter, sugar and graham cracker crumbs. Mix very well. Chill. Form into balls and dip in melted chocolate.
Prepare yellow cake mix according to directions on box; let cake cool. Do the same	for pudding. In a large punch bowl, crumble 1/2 cake mixture, spread half of pudding, pie filling, pineapple and Cool Whip. Crumble the other half of cake and layer remaining ingredients. Top with nuts. Keep in refrigerator.
Salt chicken; cover in flour. Brown in oil. Drain. Pour barbecue sauce over chicken in skillet. Cover. Let simmer for 30 minutes until chicken is tender.
Brown meat; drain and rinse with warm water to remove all fat. Return meat to pan with onion and cook until onion is tender. Add other ingredients and cook, covered, for 30 minutes or until thick.
Mix the bananas and eggs in a bowl. Put the remaining ingredients in a bowl; add to first mixture. Can add 1/2 cup chopped nuts; stir well. Put in buttered bread pan (9 x 5-inch). Bake for 1 hour at 350°.
Cook carrots. Melt in pan 4 tablespoons butter. Add brown sugar, ginger and caraway seed. Pour over carrots and serve.
Soak whole cucumbers unpeeled in 1 gallon salt water. (Put enough salt in water to float an egg.) Cover cucumbers with brine water. Soak for 48 hours. Take out of brine and rinse good. Slice cucumbers and add 1 small box alum to each gallon of water. Soak 24 hours. Pour water off and put white vinegar and turmeric. Soak 24 hours, then drain and rinse. Let stand in ice water an hour or so, then in a churn, put a layer cucumber, a layer of sugar until all cucumbers are in churn. Add pickling spices tied in a rag. (I put 3 bags with a teaspoon spice in each bag.) Get them in under pickles. Keep adding sugar so pickles are under juice. Keep in churn until used up.
Put the pineapple juice, cranberry juice and water in the bottom of a 30-cup coffeepot. Put the brown sugar, salt, cloves and cinnamon sticks in the basket. Perk normal length of time for coffee maker. You may keep any left over in refrigerator and heat as needed. (Be sure to shake or stir each time before use.) This makes the house smell so good! Excellent for Christmas. Serves 30.
In a large saucepan, fry onion in 3 tablespoons butter until golden. Add vegetables, salt, paprika and boiling water. Bring to a boil and simmer until veggies are tender (around 20 minutes). Mash with potato masher; melt 4 tablespoons butter in saucepan. Blend in flour and let mixture bubble. Remove from heat and add milk and bouillon cubes. Cook over medium heat, stirring constantly, until thick and smooth. Season with salt and pepper; add veggies and heat through. This soup can be served cold. Bacon and cheese enhances the flavor.
Mix first 10 ingredients as mixing a cake. When it is mixed well, add the raisins and nuts. Bake in coffee cans, greased and lightly floured. Bake about 1 hour at 350°.
Mix brown sugar, chili sauce and beans together. Lay bacon across the top. Bake for 2 hours in 350° oven.
Mix punch and pineapple juice. Freeze. Remove from freezer and thaw to a slush. Add Sprite just before serving.
Cook potatoes slices in boiling water, just until tender. Drain. Then place slices in a greased 8-inch square baking dish. Pour cheese sauce and Ranch Dressing over potatoes. Cover with foil, bake at 350° for approximately 20 minutes or until bubbly. Garnish with green onions and crumbled bacon. Serves 4-6.
Pound chicken until thin. Top 1 chicken breast with 1 slice of cheese, 1 slice of ham and 1 slice of cheese. Top with chicken breast. Salt and pepper; dip in beaten egg and milk mixture. Coat with flour. Dip again in egg mixture and coat with mixture of bread crumbs and crushed chips. Fry in butter until brown and tender, turning once. May be served with butter sauce, cheese sauce or Hollandaise sauce.
Mix shortening, peanut butter, sugar, and egg. Sift together flour, baking powder, soda, and salt. Combine mixtures. Chill dough, then roll into walnut size balls and place on cookie sheet. Flatten & criss-cross the tops with fork. Bake 10-12 mins on 375°.
Flour and season skinless, boneless chicken breasts. Brown in skillet sprayed with cooking spray. Remove to casserole.
Assembly line style, lay tortillas out on table. Mix cream cheese and sour cream together; spread on each tortilla. Sprinkle chilies, olives and Cheddar on tortillas. Roll each tortilla tightly and wrap in Saran Wrap. Chill and cut. Eat plain or dip in picante sauce.
Cut softened margarine into flour. Sprinkle 2 tablespoons water over mixture and mix with fork. Roll into a ball and divide in half. On ungreased cookie sheet, pat each half into a 12 x 13-inch strip, about 3 inches apart. In medium saucepan, heat butter and water to a rolling boil. Remove from heat and stir in extract and flour. Stir vigorously over low heat until mixture forms a ball in pan; about 1 minute. Remove from heat, add eggs, one at a time, beat until smooth. Divide in half, spread over strips; make sure to cover strips with batter.
Mix together all ingredients. Can use mixer. Pour into pie shell and sprinkle with nutmeg and/or cinnamon. Bake at 450° for approximately 15 minutes. Reduce heat to 350° and bake approximately 25 minutes longer (until center of pie puffs).
While pasta is cooking, mix mayonnaise, lemon juice and garlic powder. Toss Blue cheese with warm pasta. Add mayonnaise mixture until blended. Add remaining ingredients and refrigerate for several hours before serving.
Combine eggs, sugar, corn syrup, flour, salt and vanilla. Stir in pecans. Pour into pie shell. Cover pastry edges with foil to prevent overbrowning. Bake at 350° for 30 minutes. Remove foil and bake another 15 minutes or until golden brown.
In a 13 x 9 x 2-inch Pyrex dish, spread 1 cup of sauce. Layer noodles and cheeses. Repeat. Place remaining noodles on top. Add remaining sauce, then cheeses. Leave uncovered and bake at 350° for 45 to 50 minutes or until brown and bubbling. Let lasagna sit for 10 to 15 minutes and then cut into squares.
In a large pot with 4 cans tomato sauce, brown meat, onions, garlic, green pepper, using 2 cups of water and rinse all the cans. Stir occasionally with lid on for 1 hour. Uncover. Stir. Heat on low until desired thickness, about 1 more hour.
Boil sugar, cocoa, butter, vanilla and water; take off heat. Mix in peanut butter and oatmeal. Place in clumps on ungreased cookie sheet. Place in refrigerator 1 hour.
On each slice of ham, place several green beans or asparagus. Roll up and secure with toothpicks. Place, folded side down, in shallow baking pan. Make sauce by melting butter in saucepan. Add flour and mix well. Gradually add milk and bring to a boil. Stir until thick. Add seasonings and cheese. Pour over rolls and sprinkle with paprika. Bake at 450° for 20 minutes.
Pour this mixture over cake as soon as you take it from oven. Let cool in pan for 20 minutes. Remove; wrap in foil for a day or two.
Place chocolate chips in a microwave-safe bowl and microwave on High for 1 or 2 minutes, stirring halfway through cooking until melted. Stir in the nuts or dried fruits (or a combination of them). Drop the mixture by the teaspoon onto a waxed paper lined baking sheet and refrigerate until firm. Store at a cool temperature. Makes about 15 candies.
Fry bacon until crisp; drain, crumble and set aside. Saute onion in 2 tablespoons of bacon drippings. Stir in brown sugar and vinegar; simmer 5 minutes. Combine onion mixture with beans. Cook in crock-pot for 8 hours on low or bake in 300° oven for 3 hours. Top with bacon. Serves 16.
Drain canned vegetables and combine in large bowl. Stir together the salt, pepper, oil, sugar and vinegar until dissolved. Pour over vegetables and marinate overnight. Stir several times before serving.
Melt oleo and a little over 1/2 cup honey. Stir into mix. Put mix into ungreased jelly roll pan. Bake at 300° for 15 minutes. Stir 2 times. Transfer to wax paper. Let cool.
Melt cheese in double boiler. Drain can of whole tomatoes and retain juice. Mix together 2 tablespoons of juice from the tomatoes and 1 tablespoon juice from the peppers. Add water to make 1/2 cup liquid. Add 3 chopped tomatoes and finely chopped peppers and liquid mixture to melted cheese. Mix well.
Beat eggs, milk and pumpkin mix together. Pour into greased pan. Sprinkle cake mix on top pumpkin mix. Pour nuts and melted butter over all. Bake at 300° for 1 hour. Use 9 x 13-inch pan.
Melt Jeremiah 6 in heavy skillet over low heat. Continue cooking until syrup is deep amber. Add Genesis 24; cook until syrup is smooth. Remove from heat. Add Genesis 18 and stir until melted. Cool. Makes approximately 1 1/4 cups syrup.
Mix in order given. Finish mixing by hand. Form into walnut size balls and place on ungreased cookie sheet. Bake at 350° for approximately 8 minutes.
Place collards in large bunch, cut up and wash very good. Add cooking oil. Add large ham hocks and sugar. Add salt (in large pot). Add greens. Cook for 2 or 3 hours or until very tender. Serve hot.
Mix all ingredients, except last two (soup and chips); put in a 3-quart casserole dish. Spread evenly with chicken soup; bake at 320° for 20 minutes. Add crumbled chips; return to oven for 10 minutes.
Cook sausage. Drain. In bowl, mix cheese, soup, sour cream, French onion dip, peppers, salt and pepper. Fold in hash browns. Mix well. Spread 1/2 of hash brown mixture over bottom of greased 9 x 13 dish. Add half of sausage. Repeat layering. Bake at 350° for 1 hour.
Cook carrots and drain. Put margarine in saucepan. Stir in flour, salt, mustard, pepper and celery salt. Add milk and stir until smooth. In a 2-quart casserole, arrange layer of carrots, then layer of cheese slices until both are used up with carrots on top. Pour sauce. Bake uncovered for 25 minutes at 350°.
Slice thin the unpeeled zucchini. Beat eggs and add all ingredients, except zucchini. Mix well. Add sliced zucchini.
In saucepan, combine chicken broth, 4 cups broccoli, onion and thyme. Bring to boil and cook 20 minutes. Put this in blender 1/2 at a time and blend; set aside.
Mix all ingredients. Pour in pie crust. Bake in 400° oven for 10 minutes. Reduce to 350° for 40 minutes.
Brown sausage and ground beef; drain.	Place rye bread on cookie sheet (sprayed with Pam) and place cheese slice on bread, sausage, ground beef and	seasonings placed on top of cheese. Bake at 400° until bubbly.	Serve hot.
Preheat oven to 325°. Butter an 8-inch square casserole. Thaw broccoli in sieve over bowl to catch liquid. Mix soup and onions. Stir in 1/4 cup liquid drained from broccoli. Sprinkle 1/2 of broccoli in casserole. Top with 1/2 of soup mixture, 1/2 of stuffing mix and 1/2 of melted butter. Repeat this twice.
Grease sides and bottom of each layer pan. Makes 3 layers. Bake at 350° for 20 to 25 minutes.
Lightly brown rice and onion in shortening. Bring soup to a boil. Add rice, onion, bay leaf, cloves and thyme. Salt and pepper to taste. Cook, covered, on low heat until rice is tender. Add cheese just before serving. Serve with chicken.
Peel turnips and chop. Boil until tender, 45 minutes; drain. Use butter generously. Add sugar and pepper. A delicious vegetable.
Melt chips over low heat in large pot, stirring constantly until melted. Stir in peanut butter and peanuts (optional) until well mixed. Pour cereal into mixture and carefully stir until all pieces are covered with chocolate.
Cream, until fluffy, the butter, sugar and vanilla. Sift together the flour, baking powder and salt. Add flour mixture alternately with milk. Beat until smooth and then add stiffly beaten egg whites and nuts.
Melt 1 tablespoon butter. Add onion and cook over medium heat until tender. Remove from heat and blend in flour, salt, paprika, mustard, m.s.g. and Worcestershire sauce. Add 1 cup heavy cream. Simmer sauce 5 minutes. Add to well drained green beans. Add cheese on top and sprinkle with 2 tablespoons bread crumbs, if desired. Bake in shallow 1-quart baking dish until cheese is melted.
Mix all ingredients well by hand. Bake in a 9 x 12-inch pan at 350° for 25 to 30 minutes.
Mix cream cheese and sharp cheese together until well blended. Add onion, green pepper and pimiento. Mix together well. Form into a ball and roll into chopped pecans.
To make roast easier to carve, have butcher cut between rib bones and lengthwise down center of ribs, cutting the loin into halves. These rib bones will have plenty of meat on them. Sprinkle with salt, pepper and garlic powder.
Soften cream cheese. Add remaining ingredients. Shape into form of a ball and refrigerate. Serve with crackers or party rye bread.
Cut bread in 3-inch rounds. Spread artichokes to drain. Mix rest of ingredients and top with cheese mixture. Bake at 350° for 10 minutes. Add paprika for color.
Mix flour and sugar. Cream with egg, pineapple and lemon. Cook until thick. When cool, add 1/2 cup mayonnaise.
Combine first 4 ingredients. Bring to boil 2 sticks butter, water and 3 tablespoons cocoa. While hot, add flour mixture. Add eggs, 2 tablespoons vanilla and sour cream. Mix and pour into 13 x 9 x 2-inch pan and bake 25 to 30 minutes at 350°. Let cool.
Place turnips in boiling water. Add salt and sugar; cover and cook 12 minutes. Drain. In saucepan, melt butter or margarine. Blend in flour, salt and pepper; remove from heat and blend in the milk. Return to heat and cook, stirring, until thickened. Add cheese. In a casserole dish, layer alternately turnips and cheese sauce. Sprinkle with bread crumbs. Bake at 350° for 15 to 20 minutes or until golden brown.
Thaw spinach, then mix with remaining ingredients and chill. Either use as a dip or spread on bread.
Brown hamburger meat and drain the grease off. Break your chips up in a bowl. Add your tomato, onion and lettuce. Mix your dressing. Add hamburger meat and cheese together. Cover and let set 30 minutes before you eat it.
Put marshmallows in double boiler. Add 2 tablespoons of the strawberry juice. Cook until marshmallows are dissolved. Mix strawberries and marshmallows thoroughly. Chill about 2 hours. Fold in whipped cream to marshmallow mixture and pour into pastry shell. Chill until firm.
Chop tender stems and flower heads of broccoli and cauliflower. Add onion and seasonings. Chill 2 hours. Serve on lettuce leaves; garnish with sliced pimento stuffed olives.
Combine all ingredients. Pour into oiled casserole and bake in oven at 350° to 375° for 30 to 40 minutes.