HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine juice from can of asparagus with mushroom soup and flour in casserole dish. Spread asparagus over this. Cut up cheese in slices and place on top. Sprinkle with bits of butter. Put cracker crumbs on top and bake 45 minutes in 325° oven.
Combine all ingredients except French fried onions. Bake at 350° until done. Last 10 minutes, add the French fried onions to the top and bake.
Heat oven to 375°. Grease oblong baking dish, 12 x 7 1/2 x 2-inch. Cook and stir ground beef and onion until browned. Drain. Stir in seasoning mix, tomato sauce, beans, chilies and olives. Mix 1 egg, baking mix, cornmeal, milk and oil until moistened; beat vigorously for 30 seconds. Spread dough in dish. Spoon beef mixture over dough. Mix sour cream, 1 egg and cheese. Spoon over beef mixture. Bake for 30 minutes; let stand 10 minutes before cutting. Garnish with green pepper ring if desired. Makes 6 to 8 servings.
Make mashed potatoes, being sure they are very thick (instant will work). Brown beef. Mix cream soup, dry soup, gravy mix and water into cooked beef. Set aside.
Grease sides and bottom of a 10-inch deep-dish pie pan. Mix flour, salt, baking powder and pudding mix. Mix in butter, egg and milk. Beat for 2 minutes. Pour mixture into the pie pan. Arrange the peach slices on the top.
Cream butter; add sugar. Add egg yolks and beat until smooth. Sift flour with soda and add alternately with sour cream. Add flavoring and stiffly beaten egg whites. Bake in a well oiled and floured tube pan in a 325° oven. After the cake has baked 25 minutes, raise oven temperature to 350° and bake approximately 40 more minutes. (Do not open oven door for 1 hour after you put the cake in oven.)
Beat egg yolks; add cream, melted butter, vanilla, sugar and flour mixture. Bake at moderate temperature in pie shell until firm. Add meringue, if desired.
For Variety: Add dill, parsley or celery seed. Good on green salads and potato salad.
Drain juice from pineapple. Heat juice (1 cup) to dissolve jello. Use juice of cherries (warmed) to dissolve Philadelphia cream cheese. Chop cherries, celery and nuts. Add pineapple. When jelled, fold in Cool Whip.
*More peppers (@x.3) for sweeter taste or increase meat for meatier taste.
Mix all and serve in a punch bowl with ice and fruit of your choice, such as pineapple chunks and mandarin oranges. Vodka may be used in place of rum.
Combine butter, peanut butter, honey, salt, vanilla and egg. Beat thoroughly. Stir together flour and soda. Add to first mixture and blend. Add peanuts and mix. Chill dough several hours. Preheat oven to 325°. Drop by teaspoonfuls onto greased baking sheet. Bake 10 to 15 minutes.
Layer half of beans, soup, celery, green pepper and onion in buttered 2-quart casserole. Repeat layers and top with a layer of ripe olives, potato chips, almonds and stuffed olives. Bake at 325° for 35 to 40 minutes. Makes 10 servings.
Cook frame in 5 1/2 quarts water until meat can be removed from bones easily. Strain. Cook onions and tomatoes in strained broth for 1 hour. Add beans and cook 15 minutes; add carrots and herbs. Cook an additional 15 minutes. Add noodles and salt; cook 5 minutes. Add zucchini and cook another 3 minutes. Turn off heat and add chopped turkey.
Add the ingredients together. Put in cake pan and bake at 350° for 1 hour.
Mix together. Saute 1/4 cup chopped pecans in butter. Put in small pans. Top with pecans and bake at 350° for 30 minutes.
Peel and wash onions; cut into chunks. Boil until tender. Drain off water. Melt stick of butter in onions and saute for 3 minutes. Set aside.
Bring sugar and syrup to a boil (just to melt sugar and syrup). Add peanut butter and vanilla. Mix and add corn flakes.
Melt chocolate and margarine in pan. Stir in nuts until well coated. Combine flour, sugar, eggs and vanilla; mix only until blended. Do not beat! Add chocolate-nut mixture and again mix in carefully, not beating.
Melt in microwave chocolate chips, oleo and peanut butter. After melted, mix with Rice Chex. Put in a bag with the powdered sugar. Shake well to mix.
Mix cheeses until well blended. Add remaining ingredients except pecans. Chill. Shape into ball. Roll in pecans. May be frozen before rolling in nuts.
Saute onion and celery in butter until tender. Cook broccoli according to package directions; drain well. Mix broccoli with soup, cheese, onion and celery. Add rice, salt, pepper and Tabasco; mix well. Bake in a large greased casserole dish topped with bread crumbs at 350° for 45 minutes.
Heat water and butter together to boiling point in enamel saucepan. Add flour all at once. Stir constantly with wooden spoon until mixture leaves sides of pan and forms into a ball (approximately 1 minute). Remove from heat. Cool thoroughly. Add unbeaten eggs one at a time, beating to a smooth paste after each egg is added, then beat mixture until smooth and velvety.
Mix all ingredients, except cheese and potato chips. Pile lightly in baking dish. Sprinkle with crushed potato chips and cheese. Cook at 400° for about 25 minutes. One half cup chopped green peppers may be added to recipe for an added taste, if desired.
Combine vinegar, sugar, celery seed, dry mustard (or seed), turmeric and salt and bring mixture to a boil. Pour mixture over the cabbage, pepper and onion. Let stand at least 12 hours.
With a sharp knife, cut off the wing tips (use for other projects). Divide the wings into two pieces. In a large bowl, combine brown sugar, granulated sugar, soy sauce, chicken broth and white wine. Stir mixture until sugar dissolves. Add chicken pieces to mixture; weight down with heavy plate so wings are submerged in marinade for 1 hour. Transfer to baking dish. Bake in 400° oven for 45 minutes or until tender. Drain chicken from liquid.
Leave roast whole and place in pan. Chop onion and green pepper and place on top of roast. Mix remaining ingredients and pour around roast. Cover and bake at 300° for 5 hours. Remove, cool and shred meat, removing fat and bones. Put meat back into sauce and bake for 1/2 hour more. Great on hard rolls as sandwiches.
Saute pecans in butter until slightly brown. Toss with lettuce and strawberries. Add dressing.
Guidance: After procurement actions, decontainerize inputs. Perform measurement tasks on a case-by-case basis. In mixing bowl, coordinate brown sugar, sugar, butter and shortening, then, coordinate eggs and vanilla.
Combine ingredients in blender. Cover; switch on motor for just a few seconds. Uncover and add gradually with motor running 1 1/2 cups salad oil (less if mixture thickens quickly). Blend only until very thick and smooth. Refrigerate. Makes about a pint.
Cream butter and add sugar; cream until light.	Add egg; beat well. Toss flour with cinnamon, baking soda and salt. Add flour and applesauce to butter mixture alternately. Toss nuts and raisins with 2 tablespoons flour. Fold into batter. Bake in a greased and floured 9-inch tube pan at 350° for about 1 hour.
Brown beef. Combine beef, mushrooms and all but 1/2 cup onions in casserole dish. Heat soup until bubbly in saucepan and add 1/2 cup sour cream. Pour over meat mixture. Separate biscuits into 20 halves. Place cut side down on casserole.
Mix together. Put on top of potatoes and bake 10 minutes at 400°.
Cut eggplant into 1-inch thick slices lengthwise. Cut the slices into strips 1-inch wide. Cut the strips into 1-inch cubes. These should be about 6 cups. Heat the oil in a heavy flameproof casserole and add the eggplant cubes. Cook stirring about 2 minutes. Add the onion, garlic, red wine vinegar, water, bay leaf, coriander, thyme and salt and pepper to taste. Blend well. Bring to a simmer. Cover the casserole and cook 15 minutes, stirring occasionally. Scrape the mixture into a serving bowl and let stand until cool before serving.
Cover 11 x 14 casserole dish with cooked chicken. Cut up egg and cover chicken. Combine in bowl, cream of celery soup, cream of chicken soup, chicken broth and poultry seasoning. Mix well and pour over egg and chicken. Melt butter and combine with flour and buttermilk. Stir well and pour on top of casserole. Bake 1 hour at 400°.
Arrange wings in a shallow pan. Combine ingredients and heat until sugar and margarine dissolves. Cool and pour over wings. Marinate in refrigerator for 2 hours. (For best results, marinate overnight.) Turn once while marinating. Bake at 350° for 45 minutes; turn once. Drain on paper towel. Serve hot or cold.
Scald milk with margarine, sugar and salt. When cool, add yeast. Beat eggs and add to milk mixture. Add enough flour to make stiff dough (approximately 6 to 8 cups). Let rise in bowl until light. Roll out on floured board and spread with melted margarine, cinnamon and brown sugar. Roll up dough and slice. Make slices about 1/2-inch thick. Place on greased cookie sheet or large baking pan and let rise. Bake at 350° until golden brown. Frost rolls while still warm with thin powdered sugar frosting or sugar glaze.
Soften cream cheese and mix with marshmallow cream and vanilla. Serve with fresh fruit. Yum.
Beat eggs until frothy. Beat in sugar, oil and vanilla. Beat until lemon-colored. Stir in zucchini and flour with cinnamon, baking soda, salt and baking powder. Add nuts and pour into two greased and floured 9 x 5-inch pans. Bake 50 to 60 minutes at 350°.
Cream butter and sugar. Add eggs and pineapple (do not drain). Fold in bread cubes. Bake in an 8 x 8-inch square pan at 350° for 1 hour. Delicious when served with ham, slightly warm.
Pour cake mix in mixing bowl. Add lemon jello; mix. Add oil, water and beat for 2 minutes. Add unbeaten eggs and beat for 2 minutes. Bake at package directions. while still warm, brush on lemon glaze.
Mix peas, salmon and Cream Sauce. Put in baking dish and cover with bread crumbs. Bake in moderate oven for about a half an hour. (Bread crumbs on top must be browned.)
Sift flour together with baking powder, add salt, cinnamon and nutmeg. Cream shortening and 1/2 cup sugar in bowl. Stir in egg. Add flour mixture alternately with milk, mixing well after each addition. Fold in apples. Fill greased muffin tin 2/3 full. Bake at 425° for 20 to 25 minutes. Sprinkle mixture of cinnamon, sugar and nutmeg over muffins before baking.
Combine chicken, 1/2 cup of cheese and salt to taste in a bowl; set aside. Separate crescent rolls into 10 triangles; place a small amount of chicken mixture on each roll. Roll up, as for crescents and set aside. Stir together milk, soup and remaining 1/2 cup of cheese; spoon a small amount of soup mixture into a buttered 13 x 9-inch pan. Top with rolls. Bake at 350° for 10 minutes. Pour remaining sauce over it and bake until done.
Brown ground beef with onion; drain. Cook macaroni and chopped celery until tender and drain. Put all ingredients together. Warm if necessary and enjoy.
Drain liquid from beets. Beets may be finely chopped in food processor or grated by hand. Mix mayonnaise with beets. Chill until ready to serve. Serves 4.
Mix first 9 ingredients well. Pour in hot well greased iron skillet. Pour 1/2 of mixture in, then sprinkle with 1/2 of cheese and peppers. Pour in remainder of mixture and add remainder of cheese and peppers. Bake in 400° oven for 45 minutes.
Mix all ingredients. Add enough water until soupy (consistency of tomato soup). Simmer 3 hours over medium heat.
Combine all ingredients and mix well. Roll into 1-inch balls. Place on ungreased cookie sheet and refrigerate until firm. Store in closed container in refrigerator. Makes about 3 dozen.
Heat oven to 450°. Mix bread crumbs with melted butter. Spread half of the crumbs in a greased baking dish (10 x 6 x 1 1/2-inches). Arrange over crumbs in 2 layers: oysters (drained), salt, pepper, celery, parsley, milk, liquid from oysters and remaining crumbs. Top layer will be crumbs. Bake about 30 minutes. Turn oven back to 400° if it begins to brown the crumbs.
Cream butter and sugar until light and fluffy. Add eggs one at a time, beating after each addition. Add flour and salt gradually, blending in well. Add vanilla. Pour in well-greased pan and bake 70 to 75 minutes in a 300° oven, preheated.
Preheat oven to 375°. Beat margarine and sugars until creamy. Add eggs, milk and vanilla; beat well. Add flour, soda, salt, cinnamon and nutmeg. Mix well. Stir in oats, raisins and nuts; mix well. Drop by rounded tablespoonful on ungreased cookie sheet. Bake 9 to 10 minutes for chewy or 12 to 13 minutes for crispy cookies in 375° oven. Cool 1 minute in pan, then remove to wire rack and cool completely. Makes 5 dozen.
Saute onions and celery in a small amount of butter. Cook broccoli until just tender; drain. Melt cheese. Combine all ingredients in a saucepan or fondue pot. Heat and serve.
Lightly brown beef, celery and onion in a large frying pan. Pour off drippings. Combine flour, salt, pepper and paprika and sprinkle over meat and vegetables. Gradually add milk and cook slowly 8 to 10 minutes, stirring occasionally. Stir in cheese, olives and noodles. Heat thoroughly. Makes 6 large servings.
Preheat oven to 400 degrees. Beat eggs until thick and creamy; add sugar gradually, then vanilla. Fold in all the sifted flour and baking powder, then add hot milk and melted butter. Pour into greased and floured pan. If making as layer cake, bake for 25-30 minutes, if baking in tube pan, bake for 40-45 minutes.
Preheat oven to 350°. Break egg into mixing bowl; beat slightly. Add remaining ingredients; mix lightly but thoroughly. Turn into a greased 6 1/2 x 11 x 1 1/2-inch pan. Pat mixture into a meat loaf shape (9 inches long by 4 inches wide). Bake to a rich brown, 45 to 50 minutes, or until no red juice runs out when tested in center. Let stand 10 minutes. Use pancake turners to lift from juice and place on serving platter.
Combine soy sauce, catsup, lemon juice and spices. Reserve 1 tablespoon of mixture. Combine remaining soy mixture, egg whites, bread crumbs, onions, garlic and salt. Add ground chicken. Mix well. Shape into 4 (3/4-inch) patties. Preheat broiler. Place patties on the ungreased, unheated rack of broiler pan. Broil 3 to 4 inches from heat for 6 minutes. Turn patties; broil 6 to 8 minutes more until no longer pink in middle. Combine reserved soy mixture and mayo. Serve patties in buns with lettuce leaves. Top with seasoned mayonnaise. Makes 4 servings.
Combine the peanut butter and cream cheese. Mix well with a mixer. Add the milk and the confectioners sugar. Fold in the whipped topping. Pour this into the crust and freeze. Keep cold.
Beat eggs and sugar until creamy. Add flour and salt and mix well. Add milk, melted margarine and vanilla and mix well. Mix in coconut. Pour in 9-inch Pyrex pie plates (greased). Bake at 350° for 3 minutes. Makes 2 pies. Forms own crust.
Cook shells. Drain and rinse. Combine tuna, bread, onion, egg and 2 tablespoons parsley with lemon juice. Stuff shells and place in greased 11 x 7-inch baking dish. Mix soup, milk and 2 tablespoons parsley and pour over shells. Cover and bake at 350° for 20 minutes. Makes 5 servings.
Blend all ingredients, except pie crusts, together. Spoon into crusts. Chill until cold. Keeps in refrigerator for a week.
Fill cake pan 3/4 full of sliced and peeled apples. Sift sugar, flour and cinnamon together. Sprinkle over apples. Put 3 slices margarine or butter on top. Mix Bisquick and enough milk together to make stiff. Put by tablespoon over top. Bake 1 hour in a 350° oven or until done. Serve hot with milk or ice cream on top.
Preheat oven to 300°. Mix together the cream cheese, sugar, vanilla, egg and sour cream. Pour into pie shells. Bake at 300° for 30 minutes. Shut oven off and let cheese cake stay in oven for 1 hour. Do not open oven to check on it. Remove after 1 hour and place in refrigerator. Some fruit topping can be added at serving time.
Combine all ingredients. Mix thoroughly and put in greased loaf pan. Bake at 350° for 1 1/2 hours. For holiday decoration, put strips of red and green pepper on top. Serves 6 to 8.
Preheat oven to 350°. Dip chicken in mixture of melted butter, pepper sauce and vinegar; put in baking pan. Sprinkle with dry dressing mix. Bake 25 to 30 minutes or until browned. Sprinkle with paprika. Serve with celery and Ranch dressing as dip.
Fry bacon. Brown onion in bacon grease; add vinegar, water, sugar, salt and pepper. Heat to boiling point and pour over beaten eggs. Add to potatoes. Serves 4.
Bring 2 quarts water to boil in 3 quart pot. Add fettuccine and carrots and cook over medium heat 6 minutes. Add broccoli and continue to cook until carrots and broccoli are tender-crisp, about 4 minutes. Drain. Rinse with hot water and set aside.
Cook wagon wheels as directed on package; drain. Melt cheese and milk until creamy. Combine cheese sauce, wagon wheels and sliced wieners until well blended.
Chop 1/2 cup of nuts finely and 1/2 cup coarsely. Mix together margarine, corn syrup, vanilla and salt. Add powdered sugar all at once. Mix thoroughly; knead until smooth. Knead in finely chopped nuts. Shape mixture into two rolls 2 inches thick. Brush with additional corn syrup and roll in coarsely chopped nuts. Wrap; chill. Slice into 1/4-inch pieces.
Clean and cut assorted vegetables into bite-sized pieces. Line a large plate with lettuce leaves. Arrange the vegetables over the lettuce in a pretty design. Leave a space in center of plate for dip.
Mix boiling water and Jell-O thoroughly. Cool, then add pie filling and pineapple. Let set. Then blend together cream cheese, sour cream and 1/4 cup confectioners sugar. Then spread this on top of Jell-O mix.
Put water, yeast and sugar in mixing bowl and let it stand for 10 minutes. Add melted butter and eggs and mix. Add flour and salt. Mix until soft dough forms. Butter and set in warm place to rise for 30 to 45 minutes. Punch dough down and roll out. Put in pans and butter. Let rise and bake at 450° until brown.
In 4-quart bowl, layer vanilla wafers, sliced bananas and 1/3 pudding mix. Repeat. Cover with vanilla wafers or extra Cool Whip. Refrigerate until ready to serve.
Saute onion in margarine. Add green chilies and cheese. Heat until melted. Add cream and stir well. Can be kept warm in small crock-pot.
Boil potatoes in jackets until tender. Peel, cool and cube. In melted margarine saute onions and green pepper for 1 minute. Add pimento, seasonings and flour. Blend in milk, stirring until thickened. Stir in cheese. Stir until cheese is melted. Spread potato cubes in 3 quart flat casserole. Pour sauce over potatoes. Bake at 350° for 45 minutes or until bubbly.
Line a 9 x 5 x 3-inch loaf pan with foil, extending foil over edges of pan. Butter the foil; set pan aside. Butter the sides of a heavy 2-quart saucepan. In the saucepan combine sugar, milk, chocolate and corn syrup. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take about 5 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to side of pan. Cook over medium-low heat, stirring frequently, until thermometer registers 234° (soft ball stage). Mixture should boil at moderate, steady rate over entire surface. Reaching soft ball stage should take 20 to 25 minutes. Remove saucepan from heat. Add the 2 tablespoons butter or margarine and vanilla, but do not stir. Cool, without stirring, to lukewarm (110°). This should take about 55 minutes. Remove the candy thermometer from the saucepan. Beat vigorously with the wooden spoon until fudge becomes very thick and just starts to lose its gloss. This should take about 7 minutes total. Quickly turn fudge into prepared pan. While fudge is warm, score it into 1-inch squares. When candy is firm, use foil to lift it out of pan, cut candy into squares. (Or, to make molded shapes, lightly oil small individual candy molds or sheet candy molds. Working quickly, press fudge into molds, then unmold, using wooden picks to loosen corners. Allow molded fudge to set on waxed paper until firm.) Store tightly covered. Makes 45 pieces or about 1 1/4 pounds.
Crumble ground beef into 10 x 1 1/2-inch pie plate. Cover loosely and microwave on High 5 to 6 minutes, stirring after 3 minutes, until no longer pink. Remove beef; drain. Layer Ricotta and Parmesan cheeses in same pie plate. mix cooked ground beef, 1/2 cup of the Mozzarella cheese, 2 teaspoon of only the fresh basil and the tomato paste; spoon evenly over cheese in plate. Beat milk, eggs, baking mix and salt with mixer 1 minute. Pour evenly over beef mixture; sprinkle with remaining fresh basil or 1/2 teaspoon dried basil.
Drain asparagus. Mix drained liquid with cream cheese and mayonnaise. Mash asparagus and add to cheese and mayonnaise mixture. Dissolve gelatin in boiling water. Cool. Add to asparagus mixture. Add almonds and extract. Place in lightly oiled mold. Chill well.
Brown meat and drain off excess fat. Butter casserole dish. Put in potatoes and onions; top with meat. Mix soup and milk with beater and add to casserole. Dot with butter, cover and bake at 375° for 1 1/2 hours or until done. You may top with additional Mozzarella cheese for the last 15 minutes.
Note: You should begin to soak the bulghar at least 3 hours before serving time. It needs to thoroughly marinate and chill.
Cook celery, onion and bell pepper in margarine until tender. Add mushroom and tomato soups, chicken broth, chili powder, Tabasco sauce and salt to taste. Mix with cooked and boned chicken and spaghetti. Put in a 15 x 11-inch pan. Sprinkle with grated cheese. Cook at 350° until bubbly, about 30 minutes.
Put pudding mix and milk in large saucepan; bring to a boil. Add cake mix. Stir just to moisten. Put in 9 x 13-inch greased and floured cake pan. Sprinkle with chocolate chips. Bake for 30 minutes in preheated 350° oven.
Arrange chops in shallow baking dish. Sprinkle with salt and pepper. Combine remaining ingredients; mix well. Pour over lamb. Bake at 350° for 30 minutes. Serves 4.
For a good ham or roast beef, cook in a crock-pot until done. Use broth for gravy.
Melt butter in bottom of a greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Combine brown sugar and cloves; sprinkle on pan. Arrange halved pineapple slices over sugar mixture. Combine ham and remaining ingredients except cheese; pack half of mixture over pineapple. Sprinkle with cheese, then pack with remaining ham mixture. Bake, covered, at 350° about 45 to 50 minutes. Let stand 5 minutes. Turn upside down on a hot platter. Makes 6 servings.
Cook beans as usual, if you want. (I use the canned). Bring water with some celery and onion to a simmer. Poach the chicken or turkey 15 to 20 minutes. Cool and dice. (The celery and onion for this are not in main listed ingredients.) Saute onion in olive oil until clear. Add garlic, chiles, herbs and spices. Saute 1 to 2 minutes. Add beans and stock, draining water if you cooked your own. Simmer 30 minutes or so. Add meat and 1 cup cheese until cheese melts. Adjust seasonings. Garnish with cheese, sour cream and salsa, if desired.
Place tomatoes in a greased 1-quart baking dish. Combine bread crumbs, Italian seasoning and garlic salt, sprinkle over tomatoes. Top with parmesan cheese, dot with butter. Bake, uncovered, at 325 for 15-20 minutes or until lightly browned.
Mix all ingredients in a pan. Bring to a slow boil, stirring often. Cook about 3 hours until thick. Can be used for pork, chicken and ribs.
Mix all ingredients together and pour over 1 medium head of cabbage that has been chopped fine in blender. You can also chop a carrot in for color. Double for large cabbage. Refrigerate overnight.
Mix pudding and milk until smooth; stir in sweetened condensed milk and fold in Cool Whip. Layer cookies, bananas and pudding. Repeat 2 to 3 times, according to the size of the dish. Chill well.
Conventional Directions: Peel and seed squash. Cut into 1/2-inch cubes. In medium saucepan, combine squash and cider. Cover. Cook over medium heat for 10 to 12 minutes or until squash is almost tender. Add remaining ingredients. Cover. Cook over medium heat 4 to 5 minutes or until squash and apples are very tender.
Melt chocolate chips and oleo over low heat. Gradually add milk and salt. Stir until smooth. Add marshmallows and stir until melted. Remove from heat, stir in vanilla. Serve warm or cool over cake or ice cream. Makes 3 cups.