HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook onions, bell pepper, celery and garlic in butter until tender. Add soup, water, parsley, green onions, chopped shrimp and pimento. Heat thoroughly. Stir in rice and 1/2 of the bread. Cook a little longer. Season to taste.
Grease a 6 to 8-quart ovenproof casserole dish. Combine shrimp, crab, scallops, potatoes, celery, onion, Worcestershire sauce, salt, pepper, egg, oyster sauce and mayonnaise. Mix well. Put the mixture into the prepared casserole dish. Sprinkle cornflake crumbs over. Bake at 350° for 30 to 45 minutes.
Place green pepper rings in baking dish. Combine remaining ingredients. Press ham mixture on top of peppers. Cover with foil and bake at 350° in oven 1 1/2 hours.
Place cream cheese in mixer bowl; add peanut butter and vanilla. Let mix for a minute. Add milk slowly, scraping bowl. After mixture is well blended, slowly add confectioners sugar. Remove from mixer and fold in Cool Whip. Turn into crust. Cover with lid that came with pie crust and seal. Place in freezer for at least 6 hours or overnight.
Preheat oven to 450°. Place pizza crust on baking sheet or 12-inch pizza pan. Spread salsa over crust. Top with corn, chicken, olives and cheese. Bake 10 minutes or until heated through or until cheese is melted.
Cook bacon until crisp. Drain on paper towels, reserving drippings. Saute onion in drippings until lightly browned. Stir in sugar and catsup. Add all beans, cheese and bacon. Blend. Spoon into 2 quart baking dish and bake in a preheated 350° oven about 35 minutes.
Cut butter into flour; add nuts and form ball. Press firmly into bottom and up sides of 9-inch deep dish pie pan. Bake at 350° for 15 minutes. Cool.
In small bowl, using high speed of electric mixer, beat cottage cheese until smooth. Then add sour cream, sugar and vanilla. Beat until very smooth. Next, pour cheese mixture into 8 muffin-sized paper liners. Place within cups of metal muffin pan. Freeze until firm (about 2 hours).*
Mix in a large bowl. Dissolve yeast in warm liquid (85°) with 1 teaspoon honey. When it bubbles up (5 to 10 minutes), add remaining honey, salt, oil and 3 cups flour. Beat for 2 minutes at medium speed with mixer. Add 1 more cup flour; beat briefly. Add remaining flour until you have a soft dough. Turn dough out onto a firm, lightly floured surface. Knead the dough by hand, pushing the palms of your hands firmly into the dough, folding the dough in half towards you and giving it a quarter turn. Repeat. Do this for 5 to 10 minutes. Add more flour as you knead; don't allow dough to get too dry.
Stir together butter, onion, cream of mushroom soup, sour cream, cheese and salt. Add hash browns and mix together carefully. Put in a 9 x 13-inch sprayed pan. Top with 2 cups crushed corn flakes mixed with 1/2 cup melted butter. Cover with foil and bake at 350° for 1 hour. Remove foil and bake another 1/2 hour until brown. Serves 10 to 12.
Heat oven to 400°. Grease muffin cups with cooking spray. Combine milk and applesauce with beaten eggs. Stir in remaining ingredients until flour is moistened (batter will be lumpy). Fill muffin cups 3/4 full. Bake until golden brown, about 20 minutes. Remove from pan immediately. Makes about 1 dozen.
Peel and cut potatoes in strips; place in bowl. Sprinkle with seasoned salt. Pour an egg white over potato strips and stir until potatoes are coated. Place on a Pam sprayed cookie sheet. Bake at 425° for 25 to 30 minutes. For crispier fries, turn every 10 minutes.
Beat all ingredients except poppy seeds for 4 minutes. Fold in poppy seeds. Pour into a greased bundt pan. Bake in a 350 degree oven for 60 minutes. After removing from pan sprinkle with powdered sugar while still warm.
Cut hot dogs lengthwise almost all the way through. Spread open and place on cookie sheet. Spoon mashed potatoes into hot dogs. Cover potatoes with slices of cheese. Bake at 350° until the cheese melts.
Mix cream cheese, cilantro and seasonings until well blended. Spread 1 tablespoon cream cheese mixture over each tortilla. Place 2 cheese singles on each tortilla. Roll tightly. Cut each tortilla in sixths. Serve with salsa.
Bake cake mix as directed on package in 9 x 13-inch pan. As soon as it comes out of the oven, poke holes all over the cake. Pour condensed milk over cake and caramel fudge topping. Let cool completely. When cool, cover top of cake with Cool Whip, then crush candy bars and sprinkle all over Cool Whip.
Mix Jarlsberg cheese and chicken in bowl and toss well with dressing; set aside. Arrange 1 cup spinach leaves on one side of a tortilla. Spoon on 1/4 of the chicken mixture. Roll up tightly, tucking in ends. Repeat to make 4. Heat in microwave 1 1/2 to 2 minutes or until warm. Slice in half. Yields 4 wraps.
Mix eggs, salt, nutmeg, sugar and vanilla. Add hot milk slowly while stirring. Pour into unbaked pie crust. Bake at 425° for 30 to 40 minutes.
*This is a very little amount. There are ten pinches in 1/8 teaspoon of soda.
Cover bottom of shallow baking dish with layer of mashed potatoes. Over this spread any kind of leftover meat, leftover gravy and onion juice. Cover with layer of mashed potatoes. Dot with butter and place in hot oven (400°) for 20 minutes or until heated through and brown on top.
Dissolve jello into boiling water. Add thawed strawberries, pineapple, bananas and pecans; mix well. Pour half of this mixture in long Pyrex dish. Put in refrigerator to set.
Mix all ingredients and fold in Cool Whip. Refrigerate and stir occasionally, if time allows (3 or 4 times). Make night or day before you need it.
Simmer the coffee, water and sugar for 2 hours (fairly thick syrup). When this is cool, add the vodka and vanilla. Makes about 2 wine bottles full.
Mix together oil, sugar, beaten eggs and vanilla. Add dry ingredients. Bake 1 1/2 hours at 325°. I use loaf pans.
Place orange peel and milk in a saucepan over low heat; bring just to a boil. Dissolve 1 tablespoon sugar in orange juice in a shallow dish. Set aside. Place chocolate in a large bowl; cover with plastic wrap. Microwave on Low power for 2 1/2 minutes. Add butter and stir well.
Heat milk and butter until milk is scalded and butter is melted. Blend flour, salt and baking powder. Beat eggs and add sugar until light and thick. Add flour mixture and blend well. Pour in milk mixture and beat on high until cool. (Batter will be very thin.) Beat in vanilla. Pour into greased tube pan (or 2 loaf pans) and bake at 350° for 35 to 40 minutes. May be used for shortcakes or pound cake.
Melt the butter over low heat in a frying pan large enough to avoid crowding. Stir to coat the nuts and shake the pan over low heat for 8 or 10 minutes. Turn onto paper towels to drain, then sprinkle with 2 teaspoons of chili powder. Toss until coated and serve warm.
Mix softened cream cheese with confectioners sugar and vanilla. Whip cream (don't sweeten or add vanilla to cream) and add. Place in cooled pie shell. Top with cherry pie mix. Chill.
In a 3-quart microproof casserole dish, cook onion and butter on High 10 to 12 minutes, stirring once. Stir in flour and cook, uncovered, on High 1 minute. Stir in broth, wine, salt and pepper. Cook on High for 8 minutes.
Cut steak into cubes. Combine all ingredients into casserole. Mix well and cover. Bake for 3 hours at 300°. Do not open oven door! Serve with rice or noodles.
Mix all ingredients like a pie crust until soft. Flatten 1-inch balls of dough on ungreased pan. Press flat with bottom of drinking glass dipped in sugar. Bake at 350° about 10 minutes.
Combine everything but noodles. Cover and cook about 10 minutes. Add noodles and 1/2 c. water. Cover and cook until noodles are tender (about 15 minutes). Stir occasionally. Serves 4.
Heat corn syrup and stir in coconut. Let set 1 hour. Roll into small balls and dip in melted chocolate. Place on waxed paper to set. Refrigerate.
Preparation: With a very sharp knife, cut beef across grain into thin strips, 1/8-inch thick. Combine soy sauce, garlic and ginger. Add beef. Toss and set aside while preparing vegetables.
Combine all ingredients and spread on slices of ham. Roll and slice in 1/4-inch pieces. Serve on any snack cracker.
Mix 1/2 water and all the sugar until dissolved. Add jello and stir until dissolved. Add fruit juices and strawberries and rest of water. Add ginger ale when served. Makes 2 gallons.
Saute butter, onion and bell pepper. Pour chili into mixture. Pour mushroom soup into mixture. Bring all to boil. Remove from heat, add cheese and serve.
In mixing bowl, combine flour, baking powder and salt. Make a well in center of dry mixture. Combine eggs, oil and milk; add all at once to dry mixture and stir just to moisten. Pour into greased 8-inch round dish; sprinkle with topping. Heat for 8 to 9 minutes, giving dish 1/4 turn every 2 minutes. Yields 1 cake.
Boil the water. Add raisins and boil until water is gone. Cool. Combine flour, soda and salt. Beat 1 1/2 cups sugar and margarine until creamy. Add eggs and vanilla. Beat well. Add dry ingredients and beat until blended. Stir in cooled raisins. Shape into 1-inch balls. Roll in sugar and cinnamon (stirred together).
Preheat oven to 350°. Arrange graham crackers evenly in a 15 x 10 x 2-inch jelly roll pan. Sprinkle with marshmallows, then chocolate chips on top. Combine butter and brown sugar in medium microwave bowl. Microwave 1 1/2 to 2 minutes on high until butter is melted. Stir to blend. Spoon evenly over marshmallows and chips. Bake at 350° for 8 to 10 minutes or until barely golden. Cool completely in pan on wire rack. Cut into squares. Makes 24 bars.
Cook broccoli according to package directions. Melt butter and saute celery and onion until soft. To this, add cheese, chicken and soup. Heat until cheese melts. Add drained broccoli and mix well. Bake in 325° oven for 45 minutes. This is excellent made ahead. To make a delicious, hot vegetable dip, add 1 small can Pet milk and serve in a chafing dish.
Mix ingredients. Store in a glass jar. To serve, boil water and add instant tea mix to taste. Serve with lemon slices.
Cook macaroni in boiling salted water according to package directions. Drain, rinse and drain again. Cool. Place lettuce in bottom of a 2-quart casserole dish. Sprinkle with salt and pepper. Top with macaroni. Stand egg slices on edge, if desired. Layer ham strips, thawed peas and shredded cheese in order. Combine the salad dressing or mayonnaise, sour cream, green onions and hot pepper sauce. Spread over top of the salad sealing to edge of the dish. Cover and refrigerate 24 hours or overnight. Sprinkle top with paprika and snipped parsley. Toss before serving.
Combine eggs, sugar and butter. Add flour. Mix well. Pour in vanilla flavoring and milk. Stir in coconut. Pour into two greased pie plates. Bake at 350° for 45 minutes.
Thoroughly cream together the first 6 ingredients. Sift flour, soda and salt together. Blend into creamed mixture. Shape dough into 1-inch balls. Roll in sugar. Place 2 inches apart on a greased pan. Bake 8 to 10 minutes at 375°.
Add ingredients one at a time as given, each in separate layers. Do not toss. Place salad in large bowl. Cover and refrigerate for 8 to 9 hours or overnight, then serve.
Mix all ingredients for 2 minutes and pour into greased loaf pans. Bake for 1 hour at 350°. While bread is warm, punch holes in loaves and pour glaze over them.
Brown meat in 1 tablespoon oil; add a few tablespoons flour and coat meat. Add spices, 2 cups hot water and 1 or 2 cups white wine; bring to a boil. Add potatoes, carrots, celery, tomato and onion; simmer 2 hours. Add remaining vegetables and simmer until tender. Add more liquid if needed. Keep vegetables covered in liquid.
Mix together cake mix, sugar, oil, eggs and sour cream; blend well. Stir in nuts and almond extract. Combine brown sugar and cinnamon. Pour half of the batter in greased and floured tube or Bundt pan. Sprinkle sugar mixture over batter and add remaining batter. Bake at 325° for 1 hour and 10 minutes. Cool 10 minutes before removing from pan.
In a mixing bowl, combine the flour, baking powder and salt. Cream the margarine and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add the flour alternately with the milk to the butter mixture, beating until smooth and well combined. Stir in the flavorings and orange rind, mixing well. Fold in pecans. Pour mixture into a greased and floured 9 x 5 x 3-inch loaf pan. Bake at 375° for about 50 minutes or until toothpick inserted in center comes out clean. Cool slightly; remove from pan.
Pour hot water over Jell-O. Add cold water. Add pineapple. Chill lime mixture until firm in a 9 x 12-inch glass dish.
Mix sugar, cornmeal and cocoa in bowl. Add eggs, butter, syrup and vanilla. Mix well and pour into pie shell. Bake at 325° to 350° for 45 minutes.
Arrange chicken in shallow baking dish, making sure there is no overlapping. Cover with the mushrooms. Combine undiluted soups together, then a little at a time, blend in the wine and sour cream. Spread over chicken completely covering all. Sprinkle almonds over sauce, dust with paprika and bake in a 350° oven for 1 1/2 hours.
Allow Camembert, Swiss and Blue cheeses to stand at room temperature for 30 minutes. In large mixer bowl, combine the 3 cheeses with 2 packages of cream cheese. Set aside.
Cook squash and onion together until tender; drain. Mix with remaining ingredients. Bake 30 minutes in 300° oven.
Remove	grapefruit sections. Cover grapefruit shells with water in saucepan. Bring to a boil. Boil 15 minutes. Drain. Carefully remove any remaining pulp or membrane. Cut peel into thin slices, about 1/4-inch wide. Again place grapefruit peel in saucepan, cover with water and boil until tender. Mix Jell-O with 2 cups water in heavy skillet. Add prepared peel and spices. Bring to a boil, reduce heat and continue stirring occasionally until peels are translucent and syrup is almost absorbed 30 to 45 minutes.	Remove from heat; lift peels from skillet with slotted spoon. Sprinkle with 1 cup sugar; toss lightly. Arrange pieces in single layer on waxed paper-lined trays. Let dry about 12 hours or overnight. Store in tightly covered container.	Makes about 1 pound.
Grease bottom of 13 x 9-inch baking dish with butter. Put in chicken pieces. Spread celery soup over the chicken. Pour broth over soup. Add mixed vegetables. Mix the flour, melted margarine and milk together; pour over the top, spreading evenly. Bake 1 hour at 350°.
Beat together sugar, eggs, margarine and milk until well blended. Stir in bread crumbs and pineapple. Pour into greased 2-quart casserole. Bake 1 hour at 350°.
Brown and drain meat in a skillet. Add seasonings and cheese. Allow to melt. Arrange bread on cookie sheets. Put about 1 tablespoonful of mixture on each piece of bread. Freeze. When frozen, put in plastic bags to keep in freezer. When ready to serve, bake on cookie sheets 10 to 12 minutes at 350°. Serve hot; delicious!
Spread fish fillets in a baking dish. Sprinkle with pepper, garlic salt and onions. Mix soup with sour cream. Spoon over and under fish. Bake, uncovered, for 45 minutes at 350°.
Preheat oven to 350°. Add bananas and butter; process until finely chopped, about 20 seconds. Add remaining ingredients; process 10 seconds. Turn off; scrape down sides of bowl with rubber spatula. Add nuts; process about 25 seconds longer. Do not overprocess. Turn into greased 9 x 5-inch loaf pan. Bake until bread springs back when touched lightly in center, about 55 to 60 minutes. Cool before removing from pan.
Saute onions and celery in margarine until yellow. Mix with all ingredients and bake 30 minutes or until brown. Serves 6 generous portions.
Mix all ingredients well. Add 2% milk to finish filling. Freeze to fill line. Makes 1 gallon.
In blender, combine all ingredients. Blend for 30 seconds to 1 minute or until ice cubes are crushed and mixture is frothy.
Combine all ingredients except pecans. Mix in mixer bowl but do not overmix. Stir in chopped pecans. Pour in shell. Arrange pecan halves on top. Bake at 350° for 1 hour. Cool. For full flavor let set one day before serving.
Mix all ingredients, except for 1 cup pecans. Shape and roll into 2 balls. Roll balls in 1 cup pecans. Refrigerate 6 hours.
Mix together. Add more sugar if too sticky to roll into balls. Put in freezer until chocolate mix is made.
This is for sprinkling on spareribs or pork chops before you barbecue them. Use heaping measures when you are mixing it and do not skimp when you use it. Makes about 12 ounces.
Soften gelatin in orange juice in measuring cup; dissolve over hot water. Thoroughly blend in all spices. In mixing bowl, add dates, raisins, nuts, fruits and cherries. Stir in honey and margarine; mix with gelatin thoroughly. Press mixture into a waxed paper lined pan. Cover with foil; cool for at least 24 hours.
Stir together cereal, flour and baking soda; set aside. In large bowl, beat margarine, sugar and brown sugar until fluffy. Add eggs and beat well. Add flour mixture and mix thoroughly. Drop by level teaspoonfuls. Bake at 325° for 12 to 14 minutes or until lightly brown.
Blend all ingredients well and chill. Scoop out 1 large round rye bread. Fill with dip. Cut the scooped out bread into bite-size pieces for dipping. If necessary, cut up 1 small loaf of rye bread for additional pieces.
Combine the sugar and cinnamon. Mix well. Slightly flatten each biscuit. Dip both sides of each biscuit in the butter, then the cinnamon mixture. Pull and twist. Bake on foil-lined pan for 8 minutes at 400°.
Mix ingredients; store in glass jar. To serve, boil water and add instant tea mix to taste. For a cup of hot tea, use 2 or 3 teaspoons of the mix and boiling water.
Preheat oven to 350°. Cut banana into 1/4-inch thick slices. In a bowl, whisk together half and half, eggs, vanilla, cinnamon and nutmeg. Cut a slit into bread slices horizontally, almost in half, leaving one edge intact. Stuff each bread slice with 4 to 6 banana slices (don't overstuff). In a baking dish, arrange bread slices in one layer and pour half and half mixture over them. Soak slices, turning them over once or twice to allow bread to absorb all liquid, about 15 minutes. In a 12-inch nonstick skillet, melt butter over low heat. Cook bread until golden, about 5 minutes on each side. Dust each bread slice with confectioners sugar and serve warm with maple syrup.
Mix first 4 ingredients in mixing bowl. Stir into pie crust. Chill. Add Cool Whip topping.
Chop onion fine. Brown onion and beef until pink is gone. Drain excess fat. Mix soups together. Cook noodles as directed and drain. In a greased 9 x 13 x 2-inch pan or 3-quart oblong casserole dish, place noodles, then ground beef. Sprinkle with seasoned salt. Pour soups over meat. Top with slices of cheese. Bake in a 350° oven for 30 minutes.
In skillet, cook (covered) the chicken livers (that have been cut in large pieces) in butter or margarine until almost tender, about 10 minutes. Add drained or fresh mushrooms and green onion. Cook until onion and liver are tender.
Boil 2 1/2 cups apricot nectar. Add the Jell-O and mix well. Add the ice cream and 3/4 cup cold apricot nectar. Mix until ice cream is melted and mixture is well blended. Pour into mold and refrigerate overnight.
Spray 9 x 13-inch Pyrex dish with Pam. Drain potatoes and place in dish. If some potatoes are larger than others, cut in half. Precook onions for 5 minutes, drain and layer with potatoes. Sprinkle with salt and pepper and paprika. Dot with butter. Mix the soups and sour cream and grated cheese thoroughly and spread over the potatoes and onions. Bake at 350° for 45 minutes.
In a mixing bowl, stir together all six ingredients. Drop mix by spoonful onto an ungreased cookie sheet. Bake in 350° oven for 10 to 12 minutes. Makes 4 dozen small cookies.
Brown ground beef; drain off grease. Add tomato sauce, corn, green beans and picante sauce. Mix well. Put in a 13 x 9 x 2-inch pan that has been greased. Top with mashed potatoes. Add cheese on top. Bake in a 425° oven for 15 minutes. Serves 6.
About 30 minutes before serving, slice carrots, onion and celery. In 5-quart Dutch oven or saucepot over medium-high heat, in hot salad oil, cook vegetables until lightly browned. Add potatoes, clam juice, clams with their liquid, bouillon and 2 cups water. Over high heat, heat to boiling. Reduce heat to low. Cover and simmer 7 to 10 minutes until potatoes are almost tender. Cut cod into 2-inch chunks. Peel, seed and cut tomato into 1 1/2-inch chunks. Stir cod and tomato into soup on high heat. Heat to boiling. Reduce heat and simmer until fish flakes. Makes 6 servings.
Combine tomatoes, onion and Karo syrup in pan and bring to a boil, stirring constantly, then stir in macaroni. Remove from heat; add tuna in chunks and about 2/3 of cheese. Pour into a 2-quart casserole and cover. Bake in a 425° oven for 20 minutes until macaroni is tender, stirring occasionally. Sprinkle with the remaining cheese and bake, uncovered, until cheese is melted, about 5 minutes.
Combine all ingredients in a food processor. Spread over flour tortillas. Roll up and refrigerate overnight. Slice and serve.
Stir oil into dry ingredients to moisten with beaten eggs. Add pecans, pineapple and mashed bananas. Bake at 350° about 25 minutes. Cool 10 minutes before removing from pan.
Melt margarine in frying pan and saute onion. Add Worcestershire sauce, mustard and poppy seed. Slice rolls. Spread onion sauce on bottom of roll; top with ham slice and sprinkle with cheese. Place top on rolls. Bake at 450° for 20 minutes. Serves 30 to 40. (These can be frozen and baked later. Bake frozen rolls at least 30 minutes.)
Cut uncooked dinner roll dough into quarters or 1/2-inch pieces and place in a large bowl. Pour melted butter, cinnamon and sugar over dough and mix well to coat all pieces of dough. Pour mixture into a greased Bundt pan and bake for 30 minutes at 350°. Allow to cool 5 minutes and flip Bundt pan upside down onto a plate to release the bread. Serve warm by picking off pieces of the cooked dough.
Sprinkle 1/2 cup of the pie crust mix over the bottom of an 8-inch pie plate. Drain peaches, reserving syrup. Set aside a few slices for garnish; dice remaining peaches. Combine pudding mix, allspice, reserved syrup and the milk, blending well. Stir in diced peaches and spoon half the pudding mixture over the pie crust mix. Sprinkle with remaining pie crust mix and top with remaining pudding mixture. Bake at 375° for 45 minutes or until set. Garnish with thawed Cool Whip and reserved peaches. Makes 6 to 8 servings.
Crush cranberries in blender or food processor and set aside to drain (be sure to save juice that drains off berries).
Boil, drain and mash potatoes. Add cheese and remaining ingredients except paprika. Beat until smooth. Spoon into buttered 2-quart casserole. Sprinkle with paprika. Cover and refrigerate overnight. Remove from refrigerator, wait 15 minutes and bake at 350° for 35 minutes. Serves 8 to 10.
Combine hot water, sugar, salt and shortening. Cool to lukewarm. Dissolve yeast in warm water. When sugar mixture has cooled to lukewarm, add to the dissolved yeast with the egg and 2 1/2 cups flour. Beat until smooth. Add enough of the remaining flour to make smooth dough. Turn out on lightly floured board; knead until smooth and elastic. Place in greased bowl, lightly oil top of dough and cover tightly. Store in refrigerator until doubled or until needed. Dough will keep 4 or 5 days. Punch down. Turn out on lightly floured board; divide into 3 pieces. Cut each piece into 9 pieces. Form into rolls. Place in 3 greased 8-inch round cake pans. Cover, let rise in warm place until double or about 1 hour. Bake in 375° oven for about 20 minutes. Yield: 27 rolls.
Preheat oven to 350°. In medium bowl, combine flour and sugar; cut in margarine until crumbly. Press firmly on bottom of a 13 x 9-inch pan. Bake for 15 minutes or until lightly browned around edges. Meanwhile, in a heavy saucepan, combine milk, cream and vanilla. Over medium-high heat, cook and stir until mixture thickens, 8 to 10 minutes. Stir in walnuts. Spread evenly over prepared crust. Bake for 20 minutes or until golden brown. Cool. Garnish with chocolate drizzle. Chill. Cut into triangles. Store, covered, at room temperature.