HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook rice according to package directions. Stir together the cooked rice and next 10 ingredients in a bowl. Spoon into a lightly greased 13 x 9-inch baking dish. Sprinkle evenly with cereal. Bake at 350° for 30 minutes or until golden and bubbly. Garnish if desired.
Drain pineapple. Combine all ingredients except nuts. Make into a ball. Place in refrigerator overnight. Before serving, cover with nuts.
Cream together sugar, butter and salt until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour, cornstarch, vinegar and vanilla, beating until smooth. Stir in blueberries. Pour into pie shell. Bake in a 400° oven for 15 minutes; reduce heat to 300° and bake an additional 35 minutes or until knife inserted in center comes out clean. Cool on rack.
Blend all ingredients together except cake mix, butter and pecans. Grease 13 x 9-inch pan and pour mixture into it. Sprinkle nuts and cake mix on top of mixture. Drizzle melted butter on top. Bake at 350° for 35 to 50 minutes. Serve with whipped cream or plain frosting.
Grate sweet potatoes very fine; add sugar and eggs, one at a time, beating well; then milk. Add coconut and raisins. Bake in large greased casserole or pudding pan at 350° for 1 hour. Serve plain or with whipped cream. Serves 10 or 12 people.
Place banana, corn syrup, cocoa and water in blender container; cover. Blend on high speed 1 minute or until smooth. Add milk, ice cream and vanilla; cover. Blend 1 minute longer or until smooth. Makes 4 (8 ounce) servings.
Mix all ingredients. Refrigerate overnight. Roll in small balls, then roll flat and put fruit in center; fold over and seal. Fry in deep grease.
Mix all ingredients except vanilla. Bring to a boil. Boil for 1 minute. Take from heat. Add vanilla. Cool, then beat to spreading consistency.
Combine oil, sugar, flour, baking powder and baking soda. Add milk, egg, oat bran, oatmeal and wheat germ. Mix lightly with wooden spoon to moisten. Stir in blueberries. Fill paper lined muffin tin 3/4 full. Bake until golden brown.
Clean chicken breasts. Place in large bowl and pour dressing over the top; let it soak for several hours. The longer, the better. Place chicken on grill and cook on medium to low heat so chicken will not burn.
Heat oven to 350°. Spread evenly in square pan the apples. Sprinkle them with water, cinnamon and salt. With pastry blender, mix the sugar, flour and soft butter until crumbly. Sprinkle over apples. Bake, uncovered, for 40 minutes. Serve with vanilla ice cream.
Heat a cast-iron frying pan on medium-high and add margarine. Saute onion and jalapenos for 5 minutes, stirring frequently. Add garlic and saute for 1 minute. Add the beans and herbs. Cook for 5 minutes, stirring constantly. Mash bean mixture in pan until pastry. Stir in cheese and continue heating for 1 minute. Serve hot with warm tortillas and salsa.
Mix coffee cream and eggs. In separate bowl, mix baking powder, salt and flour. Mix both mixtures together. Then add hot butter.
Preheat the oven to 375°. In a bowl, combine the eggs, Pecorino Romano cheese, parsley and salt and pepper to taste. In a medium skillet, heat the oil over medium-high heat. Dredge both sides of each chicken breast into the flour, making sure to remove any extra flour, then into the egg mixture and then into the breadcrumbs. Saute the chicken in the hot oil for approximately 4 minutes on each side or until golden brown and fully cooked. Place the tomato sauce in a shallow baking dish and arrange the chicken on the sauce. Spoon the remaining sauce over the chicken. Sprinkle one tablespoon of Parmesan cheese over each piece of chicken. Top each one with a slice of Mozzarella cheese.
Soften cream cheese. Drain pickles and cut each into pieces approximately 1/2-inch. Spread a thin layer of cream cheese over each Buddig thin sliced meat slices. Cut meat into strips approximately 1/2-inch wide. Roll up each pickle piece in strip of cheese spread and meat. Secure with toothpick. Serve chilled.
Stir all ingredients well and place in greased 9 x 13-inch pan or 2 pie tins. Bake at 400° for 12 minutes.
Cut all ingredients into bite-size pieces. Put in a large pot. Cover with water. Cook until tender, about 30 minutes.
Sprinkle chicken with basil and pepper. Mix together soy sauce, ketchup, honey, corn oil and garlic. Place chicken, skin side up, in shallow baking pan. Baste with sauce. Bake in 350° oven or cook on barbecue grill, basting often.
Combine undiluted orange juice and milk with mixer, then add pudding. Beat on low speed 2 minutes. Stir in sour cream and chill 2 or 3 hours. Drain the fruit well before dipping.
Mix together last 3 ingredients. Cook Rice-A-Roni according to directions on box. Let rice cool, then add chopped vegetables. Stir in mayonnaise/marinade mix and refrigerate.
After frying slices of country ham, drain off the excess grease and add a little water to the drippings. Scrape the water and drippings together with a metal spatula and then add a tablespoon of strong coffee. Boil this liquid mixture and serve along with the sliced ham.
Trim excess fat from steak. Partially freeze steak and slice across the grain into 2 x 1/4-inch strips.
Cook raisins in 2 cups water for 5 minutes; drain well. Mix eggs, oil and applesauce. Add the dry ingredients. Mix well. Add the raisins. Mix well. Bake in 2 greased loaf pans in oven at 325° for 40 to 50 minutes or in Bundt pan.
Blend ingredients in blender. Use 1 tablespoon to 3/4 cup boiling water for 1 serving. Serve with a peppermint stick and a dollop of whipped cream.
Cook vegetables until tender (about 20 minutes). Drain excess water. Add seasonings. You may want to mash vegetables slightly. Add milk. Heat thoroughly but don't boil. Garnish when ladled into bowls with sour cream, bacon bits, diced fresh onion, croutons, grated cheese or parsley.
Stir together in a gallon jar and cover loosely. Stir everyday until the 10th day.
Drain cherries and set aside. In medium saucepan, combine chocolate chips and evaporated milk. Stir lightly. Cook over very low heat, stirring constantly, until melted. Remove from heat. Add almond extract. Pour into fondue pot or chafing dish. Dip cherries into warm fondue. Um Um! Makes 1 1/2 cups fondue.
Boil chicken until done. Debone and shred into the bottom of a casserole dish. Mix together sour cream and soup. Pour over the top of the chicken. Sprinkle crackers on the top and pour melted butter over crackers. (Sprinkle with poppy seeds.) Bake at 325 degrees for 25 minutes.
Cream sugar and oil. Add apple. Add	eggs. Sift dry ingredients. Add raisins last. Bake at 350° for 35 minutes.
Thaw spinach completely and squeeze to remove all of the water. Mix all ingredients together. Chill at least 6 hours before serving.
Combine soup, sour cream, milk and basil. Measure 1/2 cup of soup mixture; set to side. Combine remaining soup mixture and rice. Spread in bottom of a 12 x 7 1/2 x 2-inch baking dish. Rinse broccoli spears with water to separate. Arrange broccoli spears and chicken over rice mixture. Spoon reserved sauce over all. Cover with foil. Bake at 350° for 50 to 60 minutes or until chicken and rice are tender. Sprinkle with cheese.
Chop onion, bell pepper and celery. Saute in butter until tender. Add mushroom soup, cheese, broccoli, cooked rice, milk and shrimp. Pour in 3-quart casserole dish. Cover; cook in microwave for 25 minutes, stirring every 10 minutes.
Dissolve jello and sugar in 2 cups hot water. Stir in 2 cups raw cranberries, which have been washed and ground. Let partly cool and add chopped celery and black walnuts.
Boil water and sugar for 15 minutes. Cool. Mix sugar, water, orange juice, lemonade and alcohol. Freeze until slushy. Mix 1/4 to 1/2 cup slush with 3/4 to 1/2 cup soda or 7-Up.
Stir together flour, 1/2 cup sugar, 2 tablespoons cocoa, baking powder and salt. Add milk, oil and vanilla; stir until smooth. Stir in nuts, if wanted. Pour into ungreased 8 x 8 x 2-inch square or 8-inch round pan. Combine 3/4 cup sugar and 1/4 cup cocoa; gradually stir in 1 1/2 cups boiling water. Pour over batter in pan. Bake at 350° for 30 minutes or until cake tests done. Serve warm or chill.
Cream the butter and sugar. Add juice and rind of lemon, egg yolks, flour and milk. Stir well. Fold in beaten whites. Bake in pan of hot water in oven for 45 minutes. Serve hot or cold.
Dissolve gelatin in boiling water. Chill until thick but not set. Drain pineapple reserving 1/4 cup liquid. Fold pineapple and pecans into gelatin mixture. Pour into lightly oiled 9-inch square pan. Chill until almost set, then dissolve gelatin in water. Add reserved pineapple liquid. Gradually add to cream cheese, mixing until well blended. Pour over lime gelatin layer. Chill until firm.
Combine sugar, flour and 1/2 teaspoon salt. Gradually stir in pineapple juice and eggs. Cook over low heat, stirring until thickened. Add lemon juice. Cool mixture. Bring water to a boil. Add the other teaspoon salt and oil. Add acini de pepe. Cook at rolling boil until they are done. They should look clear. Drain, rinse with cold water and drain again. Cool very well. Add egg mixture into acini de pepe. Mix lightly, but thoroughly. Refrigerate overnight. Add fruit and Cool Whip. Can be refrigerated for as long as a week. Keep in airtight container.
Cream butter and sugar. Add remaining ingredients and work into a stiff dough. Pinch off a small amount and roll thin between the palms. Curve like a horseshoe; place on cookie sheet fairly close together. Bake at 350° until light golden brown. Roll in powdered sugar while hot. Cool and store in a cool place.
Bring to a boil. Pour over clean cucumbers, garlic clove and dill in clean jars. Seal jars. Set in dark cupboard for 2 months.
Preheat oven to 350°. Place breast into a roasting pan. Place the orange into the middle of the roasting pan among the breasts. Mix together the orange juice, salt, pepper and ginger. Pour over the chicken. Roast for 30 minutes. Remove from oven and turn over. Smear chicken breasts with honey. Baste with pan juices. Cook for 20 minutes more or until done.
Cut potatoes into julienne strips. Place in bowl and toss with oil and seasonings. Spread on nonstick baking sheet and bake at 450° for 20 to 25 minutes or until brown. Serves 4.
Combine sugar, evaporated milk and butter in 3-quart casserole. Cook on Full power for 10 to 13 minutes or until soft ball stage is reached*. Stir mixture 3 times during cooking time. Beat in marshmallows, peanut butter and vanilla with wire whip until mixture is smooth and creamy. Pour into greased 8 x 8 x 2-inch dish.
Layer ingredients in order listed. Cover pea layer with mayonnaise. Spread to cover. Sprinkle mayonnaise with sugar. Top with layer of cheese, then with bacon bits. Sprinkle Salad Supreme generously. Refrigerate overnight. Do not stir. Spoon out servings of all layers.
Beat eggs until very fluffy. Add sugar slowly and then add oil. Add flour gradually. Beat 6 or 7 minutes. Add orange, lemon and peppermint flavorings and mix well. Grease and flour tube pan. Bake in 325° oven for 1 hour and 15 minutes.
Add water to frozen concentrates as directed on can and mix all together. Serve in punch bowl over ice cubes/ring (if desired). Serves 50.
Drain thawed broccoli on paper towels. Stir soup mix, sour cream and mayonnaise until blended. Stir in drained broccoli and chopped water chestnuts. Cover; chill for 2 hours. Stir before serving with chunks of breads as an appetizer.
Brown meat, onions and green pepper. Add tomatoes, paste, sugar and seasoning. Mix cooked spaghetti, margarine, eggs and Parmesan cheese. Press in buttered 9 x 13-inch pan. Spread cottage cheese over crust. Top with meat mixture. Bake, uncovered, 20 minutes at 350°. Sprinkle grated Mozzarella on top and bake 5 minutes more.
Let oleo stand (room temperature). Cream oleo and sugar, then bananas. Beat 1 minute. Add eggs and flour and beat 1 or 2 minutes. Then add nuts, raisins and vanilla. Beat. Bake in greased, slightly floured loaf pan. Bake at 350° for 1 hour.
Roll into balls. Then roll into mixture of 2 tablespoons cinnamon and 2 tablespoons sugar. Bake at 375° for 8 to 10 minutes.
Add slightly beaten eggs, salt, butter and milk to corn. Turn into a buttered baking dish. Bake in a moderate oven until firm (about 45 minutes).
Brown sausage and drain. In crock-pot on low, add sausage, Ro-Tel tomatoes and cheese. Stir occasionally until cheese is melted. Serve with tortilla chips.
In a small bowl, mix together dressing, soup mix, preserves and water. Bake at 350° for 1 hour. Baste occasionally. Sauce is delicious served over rice.
Spray skillet with nonstick coating. Cook turkey and celery until turkey is no longer pink, stirring to break up pieces. Stir in undrained tomatoes and remaining ingredients and 1/2 cup water. Bring to boil and reduce heat. Simmer, uncovered, for 20 minutes, stirring occasionally. May add a little more water. Discard bay leaf. Ladle into bowls. Low fat and really tastes good.
Cream together shortening, sugar and egg. Stir together flour, baking powder, salt and nutmeg. Add flour mixture and milk, alternately to creamed mixture. Mix well. Grease muffin pan; fill cups 2/3 full. Bake at 350° for 20 to 25 minutes.
Mix dry cake mix, 1 egg and oil until crumbly. Reserve 1 cup. Pat remaining mixture lightly in an ungreased 13 x 9 x 2-inch pan. Bake 15 minutes. Beat cheese, sugar, lemon juice and 1 egg until light and smooth. Spread over baked layer. Sprinkle with reserved crumb mixture. Bake 15 minutes longer. Cut into bars. If more lemon flavor is desired, add 3/4 teaspoon lemon flavoring with lemon juice.
Thoroughly combine all ingredients except cornflakes and cheese. Let stand 1 hour. Spoon into buttered oblong 2-quart dish. Top with crushed cornflakes and cheese. Bake for 25 minutes at 350° or until lightly browned.
Cook broccoli 5 minutes; drain well. Combine other ingredients. Pour in well buttered casserole. Add topping and bake at 350° for 20 to 30 minutes.
Preheat oven to 250°. Spray a cookie sheet with Pam. In a large bowl, add in this order oats, sesame seed, coconut, wheat germ and sunflower seeds. Mix thoroughly and add oil, honey and molasses and stir. Spread evenly on cookie sheet. Place in oven and cook until golden brown. Stir frequently (about one hour). Add your choice of any or all of the following: chopped pecans, sliced almonds, dried fruit bits, raisins, dried cranberries and apricots. Stir and return to oven briefly. Cool completely and store in airtight containers. Makes about 2 quarts.
Dissolve jello into boiling water. Drain blueberries and pineapple. Measure this liquid and add enough water to make 1 cup. Add to jello mixture. Stir in drained berries and pineapple. Pour into 2-quart flat dish and refrigerate until firm.
In 9 x 7-inch dish, mix sweet potatoes, vanilla, 2 eggs, milk, 3/4 cup sugar and 1/2 cup margarine. Make topping with brown sugar, flour, nuts and 1/3 cup margarine. Sprinkle over casserole. Bake at 350° for 30 minutes.
Mix Cool Whip, frozen lemonade and Eagle Brand milk with a mixer. Pour into pie crust and chill in refrigerator until solid, about 2 to 3 hours.
Thaw steaks if frozen and put in well-greased hinged wire grills. Mix remaining ingredients, except paprika. Baste fish with the mixture and sprinkle with paprika.
Mix milk, soup, peas, chicken, rice and cheese; set aside. In separate bowl mix stuffing, French onions, butter, and seasoning pack for stuffing. Pour chicken mixture into baking dish. Put stuffing mixture on top. Bake at 350° for 30 minutes.
Sprinkle meat lightly with garlic powder. Put in heavy casserole or Dutch oven. Pour sherry over meat and let marinate for 1 to 2 hours. Mix remaining ingredients (except carrots) and pour over meat. Mix well. Cover and bake in 325° oven for 2 to 3 hours or until meat is tender. Add carrots the last 15 minutes of cooking. Serves 4 to 6.
Break angel food cake into bite size pieces. Prepare Jell-O as directed. Let set until firm but not stiff. Whip Jell-O; add drained fruit and marshmallows. Fold in Cool Whip. Fold in bite size cake. Pour in a dish; let chill. Cut in squares and serve.
Combine sugar, milk and syrup; bring to a boil. Cook until soft ball forms when dropped into cold water. Add peanut butter, butter and vanilla. Pour into buttered dish and allow to cool.
Mix cream cheese and onion.	Heat until warm. Add soup, bring to boil, stirring constantly. Take	package of Knox gelatine and dissolve in water. Add to hot cream cheese and soup. Add crabmeat, mayonnaise and curry powder. Add 3 to 6 drops of	red food coloring. Pour into oiled mold and let set.
Roll bread in melted margarine, then in Parmesan cheese. Place on cookie sheet or in Tupperware container with wax paper between layers. Store in refrigerator until needed (1 hour or longer). Bake at 350° until lightly browned.
Simmer onion in oil and butter until golden. Add paprika and blend. Add 1/2 teaspoon salt and seasoned chicken stock to onion mixture. When boiling point is reached, add chicken. Simmer covered until tender, about 1 hour. In separate bowl, mix together flour and sour cream. Stir slowly into pot. Heat with chicken 5 minutes (do not boil). Serve over noodles or rice.
Cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add flour and baking powder (sifted twice) alternately with milk. Add vanilla and pinch of salt. Bake at 350° for 55 minutes or until done.
Put shredded cabbage in kettle and add boiling water. Cook, covered, 10 minutes. Add apples and cook 20 minutes. Add rest of ingredients. Cook until tender, stirring frequently. Add additional vinegar or brown sugar, depending on personal taste. We leave recipe as is. Serve with pork chops, bratwurst or potato pancakes.
Melt candy bar in double boiler. Fold in Cool Whip, stirring well. Put in pie crust. Chill 1 hour or longer.
Proceed as for Cucumber Salad I, but omit olive oil and sugar and substitute sour cream and dill. Makes 4 to 6 servings.
Place the bacon in an 8-quart pot with a heavy bottom. Cook over medium heat until just browned; pour off the grease. Add the onions, celery, carrots and butter to the bacon; saute until the vegetables are tender, about 10 minutes.
Grate sweet potatoes. Add milk immediately to avoid potatoes from discoloring. Add sugar, eggs and melted butter. Add ginger and dash of salt. Cook in baking dish at 350°.
Combine all dry ingredients in flour sifter and sift into a 9 x 13-inch baking pan. Make three holes in mixture. Spoon evenly, in first hole the vinegar; the second whole the vanilla; and the butter in the third hole. Pour the cold water over entire thing and mix well. Bake in 350° oven for 30 to 35 minutes.
Simmer onions and peppers in water for 10 minutes. Add remaining ingredients. Pour over 3 pieces of cut up toast. Bake at 350° for 1/2 hour. Good with beef.
In mixing bowl combine pudding mix and milk until thick. Mix in condensed milk and cool whip. Beat well. In large bowl, layer vanilla wafers, pudding mixture then bananas. Continue to layer leaving wafers on very top. Chill at least for 1 hour.
In medium bowl, combine all ingredients. Cover and chill 2 hours to blend flavors. Stir before serving. Serve with your favorite dippers or crackers. Makes 4 cups.
Preheat oven to 375°. Bake pastry shell for 10 minutes. Remove from oven. Reduce heat to 325°.
Drain all of the beans and save the liquid. Brown bacon, beef and onion. Add all of the drained beans and mix well. Pour mixture into a 2-quart casserole dish. Combine brown sugar, ketchup, melted shortening, salt, vinegar and enough of bean liquid to just cover the mixture. Bake, uncovered, at 350° for 1 hour. If mixture appears dry, more bean liquid may be added.
Wash beets and cut tops, about 2-inches from beet. Cook beets until tender. Set aside to cool. When cool enough to handle, peel beets and cut in slices or chunks whichever you prefer. Mix sugar, vinegar, water and pickling spices and bring to a boil. Add beets and boil 1 minute. Put in jars and seal.
Steam vegetables until tender; drain. Arrange in 3-quart casserole which has been buttered. Combine soup, mayonnaise, lemon juice and curry powder and pour over vegetables. Sprinkle with cheese. Combine crumbs and butter and sprinkle on top. Bake at 350° for 30 minutes. Makes 6 to 8 servings.
Brown ham, onion and green pepper in margarine. Add flour; stir well. Add milk all at once; stir until mixture thickens and boils.
Mix flour, salt, pepper, celery salt, garlic powder and bouillon cubes together in bowl. Dip chicken in this mixture and fry in large deep pot in grease. When chicken is all cooked, pour off all grease except a little. Put leftover flour in grease or 3 tablespoons flour to thicken. Add large glass of water. Put chicken back in gravy and turn down and cook 1 hour. Put lid on this.
Take 1/2 mix and press into bottom of 9 x 13-inch cake pan (lightly buttered). Bake at 350° for 6 minutes. Remove from oven and spread caramel mixture evenly over the top. Sprinkle a 12 ounce package of chocolate chips over the top while still warm. Pour last 1/2 of cake mix over top of this and spread it. Bake another 12 minutes or longer until done. Cool in fridge 30 minutes prior to serving.
Mix all. Roll in small balls. Roll in more 4x sugar. Store in tin box. If keeping longer than a week, put in refrigerator, will stay fresh indefinitely. Makes about 60.
Preheat oven to 450°. Sift together flour, sugar, baking powder and salt. Combine with cornmeal and mix thoroughly. In separate bowl, mix egg, oil and milk. Add dry ingredients and mix well with large spoon, but do not beat. Fill greased muffin cups 2/3 full or pour into an 8 x 8-inch pan. Bake for 15 minutes at 450°.
Mix all ingredients. Bake in greased	baking	pan or iron frying pan for 25 to 30 minutes at 400°.
Preheat oven to 400°. Cook broccoli as directed and drain. Chop onion and saute in butter. Beat eggs and add all remaining ingredients. Pour into a 9 x 13-inch pan. Bake for 25 minutes.
Drain pineapple. Add enough boiling water to juice to make 1 cup. Dissolve jello in juice. Cool; add pineapple, cream cheese, nuts and last of all, Pepsi. Pour into an 8-inch square dish and refrigerate overnight.
Sift together the flour, salt, sugar and baking powder. Melt butter. Add melted butter, egg and milk to flour mixture. Cook in greased griddle.
Crumble flour, sugar and butter together as for pie dough. Beat 2 eggs in cup, then fill to top with milk. Add baking powder and vanilla to egg mixture. Wash berries; let drain, then lightly flour berries. Bake 1/2 hour at 375°. Use cupcake liners for easier removal from muffin tins.
Saute onion in olive oil. Add garlic and stir for one minute. Add ham; saute on low to medium heat for a few minutes. Add all remaining ingredients. Heat on medium for 5 minutes; reduce to simmer. Serve when hot. Serves 2 to 4.
Chill Milnot overnight. Prepare jello, 1 cup hot water in a separate bowl for each color/flavor. Mix each bowl well. Let cool. Mix 1 can Milnot with 2 teaspoons vanilla, beat until very fluffy (10 minutes); place in fridge. Follow same directions for second can of Milnot. Place equal amount of Milnot into jello and fold. Spoon into large bowl creatively. Chill at least 4 to 6 hours. Enjoy. Decorate with Cool Whip and coconut.
In large glass combine milk and strawberry drink mix until blended. Add seltzer. Top with a scoop of frozen yogurt.
Boil chicken. Cool and cut into bite-size pieces. Cook broccoli and drain. Mix together soup, mayonnaise, lemon juice and curry powder. Spread the broccoli on bottom of 9 x 13-inch baking dish. Top that with the cut up chicken. Cover the chicken with the soup mixture. Sprinkle the cheese over the top and sprinkle some bread crumbs over the cheese. Bake at 350° for 45 to 50 minutes.
Lay pork chops on top of mixture. Cook at 350° for 45 minutes.
Mix cool broth, shortening, salt, pepper and eggs. Add flour until it feels like biscuit dough. Roll out 1/4 inch thick; cut in pillars and drop in broth.
Mix all ingredients well. Pour in 3 greased and floured layer pans. Bake at 350° for 20 to 25 minutes or until done. Cool.
Cream butter and sugar; add nuts, bananas, flour and soda. Put in a greased pan lined with wax paper. Bake for 50 minutes at 350°.