HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together cake mix, nutmeg, water, oil and egg. Bake in miniature tart pans at 350° for 8 minutes. Remove from pans while warm. Dip tops in melted butter. Combine cinnamon and sugar and dip buttery tops into mixture.
In a bowl, combine the first eight ingredients; mix well. Transfer to a greased 13 x 9 x 2 baking dish; top with chicken. Cover and bake at 350° for 55 to 60 minutes or until rice is tender. Uncover. Place a tablespoon of preserves on each chicken breast; sprinkle with almonds. Bake 10 minutes longer or until chicken juices run clear. Let stand 5 minutes before serving.
Mix hamburger, catsup, bread, salt, pepper and chopped onions. Stir-fry. Mix into meatballs and cook until done in a large skillet.
Wash and tear lettuce into bite-size pieces and drain well in a colander. Remove to a large salad bowl. Score cucumbers with tines of a fork, then slice in rounds. Add olives, cucumbers, tomatoes, bell pepper, mushrooms and green onions to lettuce. Add Parmesan cheese and toss. Add 1/2 bottle of dressing and toss again. Add more dressing if necessary. Top servings with fresh ground pepper, if desired, and croutons.
Boil chicken until done. Save a half cup of chicken broth. Cut chicken into small pieces. In a boiler, heat cheese whiz, broth, soup and chili powder. Crunch up doritos. In a 9x13 in. casserole dish, layer doritos on bottom, then the chicken. Pour heated mixture over chicken. Then put rest of doritos on top. Cook on 325 degrees for 30 minutes.
Preheat oven to 375°. Grease a 15 x 10-inch baking pan. Line with a piece of wax paper or aluminum foil.
Grease 9 x 19-inch pan. Press 1 package of crescent rolls in bottom of pan. Mix cream cheese, egg yolk (save egg white), vanilla, lemon juice and granulated sugar. Spread evenly onto crescent roll. Spread second package of crescent roll on top of cream cheese. Beat egg white with fork until light and fluffy and brush evenly on top. Bake at 375° for 20 to 25 minutes. Cool and sprinkle with powdered sugar.
Slice roast and set aside. In a large skillet or saucepan, saute onion in butter until tender. Stir in remaining ingredients in order as given. Heat to boiling, then reduce heat. Simmer, covered, for about 30 to 45 minutes. Add beef and simmer an additional 15 minutes. Serve on warm hamburger buns. Yield: 5 to 6 servings.
Cook carrots in small amount of salted water; drain and mash. Beat in cream, butter, onion and brown sugar; add salt and pepper. Place in 8 or 9-inch baking dish. Top with crumbs and almonds. Bake in 350° oven until brown.
Melt margarine over low heat. Add marshmallows and salt. Stir well, until blended. You may wish to add a few drops of food coloring to tint. Pour melted mixture over popped popcorn and toss lightly until well coated. With hands slightly moistened with cold water (or buttered) form into small balls. Place on waxed paper until ready to wrap in plastic wrap.
Spray a 9-inch microwave-safe pie plate and the outside of a 6-ounce custard cup with vegetable cooking spray. Place cup in center of plate. Put pepper and onion in a small microwave-safe bowl. Cover with vented plastic wrap and microwave on High, 1 to 2 minutes until crisp-tender. Meanwhile, mix flour, cornmeal, sugar, salt, baking powder, garlic powder and baking soda in a large bowl.
Mix all ingredients together and bake at 350° for 1 hour. Top with cheese and melt.
Cover stew with 4 to 6 cups water and boil until tender. Set meat aside. Cook vegetables (except potatoes). Add seasonings, tomatoes, tomato sauce and simmer until vegetables are tender. Add potatoes. Mix meat with vegetables. Add more water if needed. Add bouillon and simmer until flavors mix, 30 to 35 minutes on low heat.
Dice wieners, put in a pan with butter. Brown slightly, then add pork n'beans, brown sugar and worcestershire sauce. Heat until brown sugar is blended. Set aside. Roll out biscuits and mold them in the muffin tin until cup is covered. Put about a tablespoon of pork n'beans mixture in each cup to fill. Bake in 425 degree oven for about 8 minutes
Bake cake according to directions. When done, punch holes in cake with a fork or toothpick. Pour condensed milk over cake and let set until cake cools. Drain pineapple and pour over cake. Cover with Cool Whip. More moist if made a day before serving.
Fry thinly sliced onions in butter until brown. Add curry powder and mix well. Add round steak and brown. Mix in remaining ingredients and turn into large pot. Simmer for 2 1/2 to 3 hours, adding water to keep it boiling and thin. Serve over cooked rice.
Prepare cake according to directions on box. Bake in two 8-inch round pans. After layers have cooled, cut layers in half to make 4 layers. Mix sour cream and coconut together; chill.
Combine all the ingredients, except the potato sticks. Make 1 day ahead of serving. Add the potato sticks just before serving. Serves 4 nicely.
Peel and grate potatoes and onions. Crumble crackers and soak in milk for a few minutes. Add crackers to grated potatoes and onions. Add cheese. Beat egg yolks slightly and add to potato mixture along with seasonings. Beat egg whites until stiff, but not dry, and fold into potato mixture.
Brown hamburger until no longer pink. Add remaining ingredients and simmer. Serve over spaghetti with Parmesan cheese.
Pour frozen vegetables in a large mixing bowl to thaw. Saute onion and mushroom soup, cheese and water chestnuts. Add sauce to partially thawed vegetables (add pimentos if desired). Pour into buttered 2-quart casserole, 2 inches deep. Top with slivered almonds and buttered bread crumbs (or croutons). Bake in a 350° oven for 30 minutes. Serve immediately. Serves 4 to 6 people.
Put potatoes, onions, margarine, salt and pepper in a 4-quart saucepan. Add enough water to cover really good. Cook until tender. Turn heat to low and add milk. Cook on low for 15 to 30 minutes. Serve with cornbread.
Mix well! Drop by spoonfuls on greased cookie sheet. Bake 15 minutes at 325°.
Preheat oven to 375°. Brown ground beef and drain grease. Cook lasagna noodles; drain. Add spaghetti sauce to meat and let simmer over low heat. Grate Mozzarella cheese; set aside. Add 1 beaten egg to cottage cheese; set aside. In casserole dish, lightly grease sides and bottom of dish. Place ground meat mixture on bottom of pan, then noodles, cottage cheese, then Mozzarella cheese. Then repeat. If any meat mixture is left, put on top of casserole. Sprinkle top with Parmesan cheese; cover well. Bake for 15 to 20 minutes or until cheese is melted and bubbling on top. Turn broiler on; place dish under broiler until lightly browned on top. Watch closely as not to burn. Serves 6 to 8.
Drain fruit. Layer pineapple, apricots, peaches, apple rings and pears in glass baking dish. Melt butter in saucepan. Add sugar and cornstarch; mix well. Stir in sherry gradually. Cook over low heat until thickened, stirring constantly. Pour over fruit. Chill, covered, overnight. Bake, uncovered, at 350° for 30 to 40 minutes. Serve as a breakfast side dish.
In large mixing bowl, cream brown sugar and butter. Add eggs; mix well. Add pecans. Pour mixture into unbaked pie crust. Bake in a preheated oven at 350° for 1 hour or until knife inserted near center comes out clean.
Cook onion and celery in oil until soft. Add chopped hamburger. Cook until brown. Salt and pepper to taste. Drain fat. In a large casserole bowl (oven proof), add soups together. Mix well. Add meat mixture to soups. Top with 1 can chow mein noodles. Bake at 350° for 30 minutes. Serves 6 to 8.
Mix together first 3 ingredients and pour into a 9-inch pie crust. Chill for several hours in refrigerator. Additional lemon juice may be added for a more lemony taste.
Sift together the plain flour, salt and baking powder. In a large bowl, mix Crisco, sugar and eggs, one at a time; beat well after each egg. Add dry ingredients with sweet milk (alternating). Add vanilla. Bake at 325° for 1 hour and 20 minutes.
Scald milk, sugar and shortening; set aside to cool to room temperature. Then	add yeast that has been dissolved in the milk mixture. Add enough flour to make a thick batter. Beat well. Let rise until double in size (about 2 hours). Then add baking powder, salt and soda. Add flour to make soft dough. Knead and make into rolls. Let rise 1 hour or more. Bake in moderate oven.
Brown ground pork, drain. Add celery, bell pepper, onion, garlic and cook until tender. Stir in cream cheese, salt, ground red pepper, parsley and green onion. Cook approximately 15 minutes, or until cream cheese is very soft and all ingredients well combined.
Wash and dry chicken. Coat with flour. In a large skillet, brown each piece in heated margarine and oil. After browning, coat chicken pieces with apricot jam. Combine marjoram, lemon rind, soy sauce and apricot juice. Pour over chicken.
Start by salting skillet; brown pork chops without adding oil. Chop up onion and brown as grease from pork chops becomes available. Pour in enough Minute rice to fill pan, laying in, under and between pork chops, etc. Stir around in grease so rice will be brown. Minute rice will not really swell so you can fill the pan quite fill. Pour in beef broth and cover tightly. Simmer until tender. Season as desired. It also can be baked after adding liquid.
Mix melted oleo, Worcestershire sauce and seasoned salt. Pour over dry ingredients. Microwave on High for 3 minutes. Stir in 4 teaspoons Parmesan cheese. Microwave on High 3 minutes. Cool. Makes 8 servings; each equals 1 bread and 1 fat.
Place contents of vegetable/seasoning packet and 1/2 stick of butter (cut into pieces) in a 1-quart casserole or an 8-inch square baking pan. Add 1 1/2 cups boiling water; stir just to blend and partially melt butter. Add stuffing crumbs; stir just to moisten. Bake, uncovered, at 400° for 25 minutes (directions on back of box).
Bring sugar, water, vinegar and spice (in bag) to a boil and boil several minutes. Add whole pears and cook until done. Place in jars and seal.
Melt butter in a heavy saucepan. Add flour, salt and pepper, stirring to blend well. Gradually add stock and cook over medium heat until thickened. Add cream and heat through. Good served over sauteed or grilled chicken.
Mix the first 5 ingredients; let cool somewhat, then add remaining ingredients. Bake at 350° for 40 to 45 minutes. Top with whipped cream.
Cook carrots slightly. Drain and cool. Mix all and marinate for 12 hours before serving. Keeps well in fridge.
Mix together and put in a 9 x 14-inch pan over vanilla wafers or pour over graham cracker crust. Chill.
Slice 1 cup of strawberries and halve the remaining strawberries; set aside.
Coat skillet with oil. Cook in skillet until brown on all sides (about 10 minutes). Combine soup and milk; stir in juice and pepper. Pour over chicken. Reduce heat to low; cover and simmer for 5 minutes or until fork-tender. Serve over a bed of rice.
Place strawberries, honey and a small amount of milk in blender. Puree until almost smooth. Add remaining milk and ice cream. Blend until smooth and frothy, about 1 minute. Serve in tall, chilled glasses garnished with fresh strawberries. Yields 4 glasses.
In a frying pan, cook onion in butter until lightly browned. Remove onion and discard. Continue cooking, stirring constantly until butter is browned. In a bowl, combine flour, salt and pepper. Add to butter. Cook until flour is browned. Slowly add stock, stirring constantly. Bring to a boil. Boil for 2 minutes. Yield: Approximately 1 cup.
Soak beans overnight. Drain beans. Put all ingredients in 5 to 6-quart crock-pot and add water to top. Cover, turn on high and cook for 6 to 8 hours (or longer). Mash beans lightly after about 3 hours of cooking to thicken the soup.
Boil lasagne noodles in water with 1/2 teaspoon salt and 1 tablespoon vegetable oil. Strain; set aside to cool. Brown ground beef; drain. In large lasagne pan, layer the sauce, noodles, ground beef, cottage cheese, mushrooms and Mozzarella, then sauce, noodles, ground beef, cottage cheese, mushrooms and Mozzarella. Repeat until gone. Bake at 350° for 25 to 30 minutes.
Combine the first 7 ingredients in a bowl; set aside. Cook ground beef until browned; drain well and set aside. Pour 1/2 of cornbread mixture into a greased 10 1/2-inch iron skillet. Sprinkle evenly with beef. Top with cheese, onion and peppers. Pour remaining batter on top. Bake at 350° for 45 to 50 minutes. Let set 5 minutes before serving.
Chop onions and dried beef. Mix all ingredients and shape into ball. Roll in chopped nuts, if desired. Serve with crackers.
Cook meat in lightly greased skillet until done (drain well). Add garlic salt, pepper sauce and lemon juice to mayonnaise. Stir into meat mixture with remaining ingredients, except corn chips. Turn into a greased 2-quart casserole dish. Top with corn chips. Bake at 375° for 25 to 30 minutes.
Cut out stems in mushrooms; chop finely. Put aside. Brown sausage and crumble. Drain well. Add to sausage mushrooms stems, garlic, basil, Dale's steak sauce and bread crumbs. Mix together well. Put a little butter and steak sauce in mushrooms, then stuff with sausage mixture. Bake at 375° for about 15 to 20 minutes. Regulate ingredients to your taste.
Put greens and water in skillet. Bring to a boil. Cover; cook 3 minutes. Stir in broth, rice, cumin and thyme. Bring to a boil; reduce heat to low, cover and simmer for 12 minutes, stirring once. Place fillets on top of rice. Cover; cook 10 minutes longer. Serve.
Drain last 3 cans of beans. Fry bacon; drain and break into small pieces. Brown hamburger, onion, green pepper and garlic. Add salt, pepper, dry mustard, Worcestershire sauce, brown sugar, catsup, bacon, vinegar and beans. Cover and bake in 350° oven about 1 hour or until bubbling and heated through. Remove cover and bake 15 minutes longer. This can also be prepared in a crock-pot approximately 3 to 4 hours or until heated thoroughly and bubbling.
Combine all ingredients; pour into pastry shell. Bake at 350° to 375° for 25 to 30 minutes.
Coat chicken with a mixture of the flour and salt. Heat oil in a large skillet over medium heat. Add chicken and cook 6 to 8 minutes or until lightly browned and no longer pink in the middle. Remove to a serving platter or dinner plates. Add chicken broth and lemon juice to skillet. Stir over medium-high heat for 2 or 3 minutes, until sauce is reduced slightly. Stir in capers and parsley. Pour over chicken.
Mix warm water and oatmeal; let set for 15 minutes. Mix and dissolve yeast in water. Add dissolved yeast mixture. Stir in oil, sweetener and salt. Mix in wheat flour and 3 cups unbleached flour. Add more flour as needed. Knead on floured board until smooth and elastic. Let rise; put in 2 loaf pans. Let rise again in pans. Bake at 350° for 40 minutes.
Place about 1/3 Ritz crackers in bottom of casserole dish. Put the asparagus pieces (drained) on top of crackers. Mix 1/2 cup water with soup and pour over asparagus. Cover top with more Ritz crackers. Sprinkle with cheese. Bake at 375° until brown.
Melt margarine and add cracker crumbs. Mix cream cheese and sugar. Add milk to Dream Whip and beat until well blended. Line pan with crumbs. Add cherries on top of crumbs. Put Dream Whip mixture on top of cherries. Sprinkle crumbs on top. Chill overnight.
Cream together shortening, sugar, eggs and vanilla. Sift together dry ingredients. Blend together both mixtures. Add milk. Put in blueberries. Stir just until blended. Put into lined cupcake tins. Bake until done, about 20 to 25 minutes.
Melt butter and cocoa, remove from heat and stir in sugar and beaten eggs. Mix well, add flour, salt, chopped nuts and vanilla. Mix well. Spoon batter into greased 13 x 9 x 2-inch pan and bake at 350° for 35 to 45 minutes. Remove from oven and sprinkle with the marshmallows while hot, cover with Chocolate Frosting.
Stir first four ingredients together over medium heat until thickened. Remove from heat and stir in remaining ingredients. Cool. Spread on cake.
Mix dressing, preserves and Lipton onion soup; cover chicken parts. Bake 1 hour at 350°. Serve with rice.
Cut carrots in 1/4-inch round slices. Microwave 20 minutes. Arrange in layers (in large container with tight lid) with onion slices. Bring tomato soup to a boil with oil, sugar, vinegar, mustard and Worcestershire sauce. Pour over carrots and onions. Refrigerate until flavors are absorbed.
Cream together softened margarine and sugar. Add eggs, one at a time. Beat well after each egg. Add vanilla, flour and nuts. Spread 3/4 of mixture in a greased 9 x 13-inch pan. Cover with cherry pie filling. Spoon remaining dough on top by teaspoons. About 12 teaspoons. Bake at 350° for 45 to 50 minutes.
Saute garlic in oil, add olives, then rest of ingredients. Season with salt and pepper to taste. Simmer slowly as you cook pasta. Drain pasta, cover with sauce and serve hot. Serves 3 to 4 people.
Combine first 4 ingredients and set aside. Combine oil, eggs and sugar in large bowl of electric mixer. Mix well. Gradually add dry ingredients to creamed mixture, stirring just until all ingredients are moistened. Fold in strawberries and pecans. Spoon mixture into 2 greased and floured 8 1/2 x 4 1/2 x 3-inch loaf pans. Bake at 350° for 1 hour.
In medium bowl, stir together eggs, corn syrup, sugar, margarine and vanilla until well blended. Stir in pecans. Pour into pie shell. Bake in a 350° oven for 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean. Cool and serve with whipped cream.
Mix butter, flour and pecans together and press into an 8-inch square baking pan. Bake 15 minutes at 300°. Whip cream cheese with mixer until fluffy. Add powdered sugar and lemon extract. Blend well. Fold in whipped cream. Spread over cooled crust.
Dump all in large pot including liquid from vegetables. Simmer all day. Works great in a crock-pot.
In saucepan, combine 3/4 cup sugar, flour and salt. Gradually add milk, mix well. Cook and stir over medium heat until mixture thickens and boils. Cook 2 minutes longer. Remove from heat. Stir a small amount of hot mixture into beaten egg yolks then return to hot mixture. Cook 2 minutes more, stirring constantly. Remove from heat. Add butter, vanilla and coconut. Pour into pie shell.
Heat oil in large skillet (medium heat). Add onions and cook until soft and transparent. Add garlic and cook 2 minutes. Strain tomatoes by rubbing sides of strainer with a spoon to release as much juice as possible, then add to skillet. Also, add basil, oregano and parsley. Bring to boil, then reduce heat and cook until some of the liquid has evaporated (about 10 minutes).
Pour milk into well-beaten eggs and stir into mixed dry ingredients. Add vanilla and stir. Bake in a 350° oven for 1 hour. Before baking, place pudding dish in a shallow dish of water.
Mix first five ingredients together. Roll into 1-inch balls and place on wax paper. Melt chocolate chips and paraffin wax in top of double boiler. Dip balls into chocolate mixture and place on wax paper until dry.
Mix ingredients together. Slice 1 package of dinner rolls and spread 1/2 the mixture on top and 1/2 on bottom in between the rolls. Layer ham and Swiss cheese. Replace top of rolls and bake at 325° until warm.
Brown meat and onions, drain. Simmer tomatoes, taco sauce, beans and chili powder. Pour tomato mixture and ground beef into a deep baking dish. Mix the meal, flour, egg and enough milk to make a thin batter. Pour batter over meat and tomato mixture. Bake at 425° until golden brown.
Heat oven to 400°. Mix all ingredients; beat vigorously 1/2 minute. Pour batter into greased square pan, 8 x 8 x 2-inches. Bake about 20 minutes. While warm, cut into squares. Makes 6 servings.
Peel fruit; sweeten to taste. Cook slow in juice until tender. Do not add water. Use cornstarch dissolved in water to thicken.
Drain fruit. Combine with other ingredients. Chill 24 hours. Serve on crisp salad greens.
Peel eggplant; cut up into pieces. Dice a small onion and boil together until tender. Drain and mash. Season with salt and pepper. Mix butter, flour and milk. Add cheese, bread crumbs, catsup and eggs. Mix well and add all this to mashed eggplant. Bake in buttered casserole dish at 350° for about 40 minutes until brown on top.
Cook bacon and sausage until halfway done and 1 tablespoon hot sauce. Add onions, green peppers and celery until soft. Add beans, 1/2 minced garlic, little liquid smoke. Go slow and taste. Add more liquid smoke and hot sauce to taste. Simmer for 30 minutes or until ready to eat.
Cook the chicken with onion, celery, parsley, bay leaf and seasoned salt for 35 to 40 minutes. Cook broccoli as directed on package but slightly underdone. Arrange in 3-quart casserole. Sprinkle almonds over broccoli. Remove bones from chicken and cut up. Place chicken over broccoli. In a bowl, mix together mayonnaise, soup and curry powder. Spread mixture over casserole and top with crumbs. Bake, uncovered, for approximately 30 to 45 minutes in a 350° oven or until brown and bubbly on top.
Wash and cut the zucchini into 1/2-inch cubes. Put into a saucepan and cover with water. Cook 6 to 8 minutes or until tender. Drain. Put back into saucepan. Add the cheese, salt, pepper and margarine. Stir lightly until cheese melts. Pour into a greased baking dish and sprinkle the Club cracker crumbs over the top. Bake at 400° for 12 to 15 minutes or until lightly browned.
Grind and mix together with a beater the carrots, onion, green peppers and pimentos. Combine salad oil, vinegar, sugar and salt with vegetable mixture. Store in glass jar in refrigerator. Makes 1 quart.
Cook vegetables as directed; drain and pour into 13 x 9-inch baking dish; put sliced cheese on top. Melt butter; add crushed crackers. Put on top of cheese. Bake at 350° for 15 to 20 minutes until cheese is bubbling.
Mix topping with hands. Sprinkle over filling. Bake at 375° for 1 hour.
Mix dry ingredients together and add milk. Melt margarine in a 10 x 15-inch baking dish and add mixture, then add fruit evenly over dish. I like peaches, usually two 1 pound butter tubs of frozen or a 29 ounce can. Prepare fresh or frozen fruit by adding a half cup of extra sugar and bringing to a boil.
Combine evaporated milk, butter, sugar and Marshmallow Creme in a heavy 2 3/4-quart saucepan. Cook over medium heat, stirring constantly, until mixture begins to boil. Continue cooking and stirring 5 minutes; remove from heat. Immediately add peanut butter chips and vanilla, stirring until chips are melted. Add nuts. Pour into a buttered 8 or 9-inch square pan. Cool. Makes about 3 pounds.
Beat in blender for 5 to 10 minutes. Pour over London Broil and marinade overnight or for 4 to 5 hours. Baste while cooking. Use on chicken or beef. Great on grill.
Dissolve orange jello in boiling water. Add orange juice, pineapple (plus juice) and mandarin oranges. Pour into 9 x 13-inch pan and chill until firm.
Arrange bread slices in single layer in a 13 x 9-inch pan with deep sides. Beat the next 6 ingredients until well blended. Pour over bread. Cover and refrigerate 1 hour. Grease a large pan. Transfer bread to pan without slices touching. Bake 12 to 15 minutes until puffed and lightly browned. Dust with confectioners sugar. Serve warm. Bake at 425°.
Preheat oven to 325°. Wipe a jelly roll pan with vegetable oil. Line pan with parchment paper that also has been wiped with oil.
Wash beans. Put in big pot. Add pepper, garlic and chili powder. Cover with 3 quarts lukewarm water and cook gently for 1 hour. Add the bacon, cut in one-inch cubes and cook slowly for about 2 hours or until tender.	Stir carefully and add boiling water (when needed). Add the salt the last half hour before serving. Serves 20.
Mix together and put in cookie sheet with edge on it. Sprinkle top with coconut and walnuts. Bake at 350° until done. Put glaze on last.
Sift together flour, baking powder, salt and sugar. Cut in batter with 2 knives. Beat egg and add to milk. Mix all together. Grease two 9-inch cake pans. Press dough in pan like you would pizza dough. Place sliced peaches on top of dough. Dot with butter. Bake at 350° for 20 minutes.
Combine all beans, onions and pepper in large bowl. Combine salsa, dressing, sugar and salt and pour over bean mixture. Chill 24 hours, stirring often.