HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 350. Cook turkey in skillet over medium high heat, stirring occasionally, until no longer pink; drain. Stir in remaining ingredients except phyllo and cooking spray. Cook 2-3 Minutes, stirring occasionally, until coleslaw mix is wilted.
Mix sugar, cocoa, butter (or oleo), milk and salt in a saucepan. Bring to a boil. Cook 2 minutes. Remove from heat. Add peanut butter, oats and vanilla. Blend well. Spread in 9-inch square pan. Let stand until firm and completely cool. Cut into squares.
Mix cake mix, margarine and water. Pat into greased 13 x 9-inch pan. Bake at 375° for 20 to 22 minutes. Layer marshmallows, M&M's and peanuts. Return to warm oven until marshmallows get puffy; cool. Cut into small squares.
Dissolve Jell-O with boiling water. Add all ingredients; mix well. Put into jello mold and refrigerate.
Mix cake mix as directed. Add pineapple and one can of coconut. Bake at 350° about 35 minutes. When cool, punch holes in cake with a fork and pour cream of pina colada coconut milk over cake. Top with Cool Whip and another can of coconut on top of Cool Whip.
Saute sausage and drain and roll in paper towels. Beat eggs, milk and salt. Layer sausage, cheese and cubes of bread in a casserole dish. Pour egg mixture on top. Refrigerate overnight. Bake at 350° for 45 minutes or until done.
Fry the bacon over low heat until it begins to brown; stir occasionally. Add onion; let cook. Add diced potatoes, celery, carrots or cabbage and boiling water. Cook until potatoes are tender, about 10 to 15 minutes. Stir well. Add salt, pepper, creamed corn and milk. Bring to a boil and serve. Serves 5 to 6.
Marinate fish fillets in Cella for 30 minutes (1 1/2 cups of wine). Cook chopped onion in 2 tablespoons butter. Add wine and chopped mushroom stems when onions are half cooked and then simmer until wine is cooked off. Prepare rice; add onion/mushroom mixture to rice with pimento, almonds and soup. Mix well. Turn mixture into a greased 2-quart shallow casserole dish. Slice mushroom caps and place on top of rice mixture. Then, remove fillets from wine and arrange them closely together on top (do not use wine).
Lightly beat eggs in mixing bowl. Beat in sugar, water, flour, salt and almond extract, until blended. Stir in coconut and melted butter. Pour into pie shell. Bake at 350° for 45 minutes. Let cool. Serves 6.
Heat oven to 350°. Combine all ingredients in 3 quart casserole. Cover and bake for 1 1/2 hours or until vegetables are tender, stirring once after 20 minutes.
Cut filo dough into 2 sections. Melt butter or margarine in pan or microwave. Pour it over dough. Put dough on greased and floured pan evenly. Spread crushed peanuts and almonds on dough. Put rest of dough on top of other section of dough. Bake at 350° for 35 minutes, or until golden brown in a 13 x 9-inch pan.
Saute zucchini in small amount of margarine until just crisp-tender. Pour off liquid. Making several layers, use all the vegetables, seasonings and cheese, ending with cheese on top. Bake in a 325° oven for about 30 to 40 minutes until bubbly, hot and brown.
Cut up wings; discard tips. Heat oven to 375°. Arrange wings in 9 x 13 x 2-inch pan in single layer. Cook 1/2 hour, drain fat, covered, repeat. Cover with jam mixed with soy sauce. Cook 20 to 30 minutes until brown and glazed.
Stir all ingredients together. Refrigerate for 3 to 4 hours. Serve with fresh fruit (bananas, strawberries, grapes, melon, etc.).
To cake mix (reserve 2/3 cup) add egg and melted butter. Grease 12 x 9-inch pan; pour batter in and bake at 350° for 15 to 20 minutes until lightly brown. Mix reserved cake mix with other ingredients (except pecans) and pour over baked crust. Then sprinkle chopped pecans over top. Bake 30 to 35 minutes at 350°.
Combine ingredients and store in a covered coffee can. (Because the oil may become rancid, store in refrigerator or freezer.)
Cream shortening and sugar, then add beaten eggs. Blend in remaining ingredients. Drop by spoonfuls on cookie sheet. Bake at 350° for about 10 to 12 minutes.
Peel and slice potatoes thin. Boil until done. Drain. Alternate layers of potatoes, onion, soup and cheese, ending with cheese. Bake at 350° for 30 minutes.
Stir together all ingredients. Put half of this mixture in a 9 x 13-inch cake pan. Then put 3/4-inch slices of ice cream over it. Fit and press ice cream together so all of the bottom layer is covered. Top with the remaining topping and freeze.
Place sugar, water, corn syrup and salt in a saucepan. Boil over medium heat until the mixture, when tested in a glass of cold water, forms a brittle ball like a marble. Remove the mixture from pan and let it cool until you can comfortably handle it. Butter your hands and firmly grasp the ends of the taffy. Pull it as far as it will go. Fold the two ends together and pull again. Repeat this until the taffy becomes snowy white. Pull out and twist into a long thin rope. Cut in bite size pieces. Wrap each piece in wax paper or kitchen plastic.
Melt the butter, blend in the flour until smooth. Gradually stir in bouillon, cook and stir until thickened and smooth. Stir in milk, chicken, mushrooms, salt and pepper. Cover and simmer for 15 minutes, stirring occassionally. Serve over noodles.
Melt morsels and peanut butter. Stir in potato sticks. Drop by teaspoons onto wax paper.
Soften cream cheese and beat with mixer. Gradually add sugar and then add vanilla. Fold in Cool Whip. Chill for 4 hours.
Cream butter. Gradually add syrup and eggs. Blend in other ingredients. Bake for 35 to 40 minutes at 350°. Spread top of hot cake with marshmallow cream and drizzle with additional chocolate for decoration.
Stir together all ingredients in a saucepan and bring to a boil. Reduce heat. Simmer, stirring occasionally. Cool to room temperature. Keeps well in refrigerator.
Cook ground beef, onion and green pepper until meat is browned. Stir in remaining ingredients. Simmer all day.
Combine ingredients. Put in 2-quart casserole. Cover and bake about 5 hours at 275° or until meat is done.
Shred cheese to spread in bottom of pan (ungreased). Smooth beaten eggs over cheese. Spread jalapeno relish on top. Add half jar of picante salsa. Bake at 350° for 1/2 hour.
Mix all ingredients thoroughly. Drop by teaspoons on ungreased cookie sheets. Bake at 375° for 7 to 10 minutes.
Mix gently and fill cleaned shells or casserole dish. Top with buttered bread crumbs. Bake at 450° for about 16 to 18 minutes.
Mix together	oil, sugar, eggs and vanilla. Sift together flour, spices, salt and soda. Add to first mixture. Fold in apples and pecans. Bake in greased and floured tube pan or loaf pans. Bake at 350° for 1 hour or until pick comes out clean.
Cream sugar and shortening. Add the next 5 ingredients; fold in blueberries. Spread in a 9-inch tube cake pan. Cover with topping.
Boil potatoes in the jackets in salted water until tender, but not falling apart. When cool enough to handle, peel and slice and layer in a buttered casserole dish with slivered bell pepper and pimiento. Salt and pepper each layer.
Cut cheese into chunks. Place in top of double boiler with soup; heat. Stir in sour cream and onion. Heat gently. Put in dish and serve with Tostitos or corn chips.
Saute the ham and onion in 2 tablespoons butter until onion is cooked. Add mushrooms and soup; stir until heated through. Add sour cream; heat thoroughly without letting it boil. (If it boils, it will separate.) Cook and drain noodles. Toss immediately with remaining 2 tablespoons butter and poppy seed. Serve ham over noodles. Serves 4 to 6.
Mix juices. Add champagne or ginger ale and sherbet. Makes 2 1/2 quarts.
Melt butter in pie tin. Cut biscuits in quarters. Sprinkle minced onions and parsley into butter. Arrange biscuit quarters in butter mixture. They will be crowded. Sprinkle with Parmesan cheese and bake according to the package directions.
Saute onion, garlic and bell pepper in olive oil. Add shrimp; cover and cook 15 minutes. Add remaining ingredients and mix well. Pour in casserole and top with bread crumbs and Parmesan cheese. Bake 45 minutes at 350°.
Beat butter until creamy. Add 1 egg at a time, beating well after each addition. Add coconut, sugar, flour, cocoa, vanilla and nuts. Stir well. Do not beat. Spread into greased 9 x 13 x 2-inch pan. Bake at 350° for 45 minutes. Spread marshmallow cream on top while hot, as soon as it is taken from the oven. Let cool 20 minutes, then add the frosting.
Brown beef; drain. In large pot, mix all ingredients. Bring to boil. Reduce heat and simmer for 30 minutes or until cabbage is tender. Makes 3 quarts. This soup can be frozen for later use.
Combine all ingredients and soak any type of vegetable in this sauce. Cut and serve with hot rice.
Tear off four squares of foil. Place 1/4 vegetable mixture in center of each square. Dot with butter. Sprinkle with combined seasonings and cheese. Sprinkle with bread crumbs (a couple tablespoons each square). Grill over medium hot coals about 15 minutes. Turn and cook 20 minutes more or until tender. Serves 4.
Dried beans may be cooked in the crock-pot without precooking, using a 3-10-1 ratio of water to beans. Put water, beans and seasoning into crock-pot. Cover and cook on high, setting 3 to 4 hours.
Grill breasts until cooked through. Cook linguine acccording to pkg. directions and drain. Vegetable can be stir fried along with the olive oil. Blend alfredo sauce into noodles and vegetable. Place onto a large serving platter. Dice or strip breasts and place on top of noodles.
Place 6 Ritz crackers on paper plate. Put 1 teaspoon of pizza sauce on each cracker. Sprinkle Parmesan cheese over top. Put the plate with all 6 crackers and toppings in the microwave. Cook for 25 seconds on High power.
Layer graham crackers in bottom of dish. Mix instant pudding, sugar and milk; whip for 1 minute, then add Cool Whip and mix another minute. Pour mix on crackers, then put another layer of crackers on top. Heat the frosting mix for 35 seconds. Be sure to take foil off the can before you put in microwave. Chill for 1 hour. Keep stored in refrigerator.
Season meat in flour (add salt and pepper to taste), then cut meat into pieces. Brown onion and green pepper in oil. Add meat and brown. Pour tomato sauce over meat and simmer on low heat for 1 hour.
Bring pineapple, 1 cup water and sugar to a boil. Add next 5 ingredients. Stir well and let partially set-up. Add Cool Whip. Stir and let set up overnight.
Drain strawberries; reserve 1/4 cup liquid. Beat cream cheese, strawberry liquid, strawberries, sugar and vanilla until smooth. Fold in Cool Whip. Spoon into pie crust. Refrigerate.
Brown onion and beef together. Mix all other ingredients in a bowl, then add beef and onion. Stir together and pour in a baking dish. Bake at 350° for 20 to 30 minutes.
Mix cake mix, oil, eggs and oranges together well. Bake at 350° for 25 to 30 minutes in a 9 x 12-inch pan. Let cake cool.
In a 1 1/2-quart casserole, layer half of the zucchini, onion, sliced tomatoes and croutons. Season with half teaspoon salt and dash of pepper. Repeat layers. Top with tomato wedges. Cover and bake in 350° oven for 1 hour. Uncover and sprinkle with cheese. Return to oven until cheese melts. Makes 6 servings.
Sift flour, baking soda, salt, cinnamon and sugar. Slice bananas. Add to dry mixture. Add oil, vanilla, eggs, pineapple and nuts. Stir to blend. Bake in a tube pan at 350° for 1 hour and 20 minutes. Cool on rack.
Brown sausage; drain. Cut bread into squares (8 per slice). Beat eggs and mix all ingredients together. Refrigerate overnight or for 12 hours. Bake 1 hour at 350°.
Cream shortening and sugar. Add eggs. Mix until smooth. Add flour, baking powder, salt and vanilla. Drop by spoonfuls onto center of preheated grid. Close lid and clip handles together. Allow to cook until steaming stops, about 30 seconds. Remove with fork. Allow to cool on wire rack or towels.
Place skinned chicken pieces in a baking pan. Season with salt, pepper and garlic powder. Add wine and sliced onion. Bake in 350° oven for 45 minutes to 1 hour or until golden brown. Serve with vegetables and rice. Enjoy!
Salt and pepper okra; coat in meal and fry. Crumble bacon; mix with all ingredients and toss.
Take each biscuit and flatten it with a rolling pin or glass. Cut the biscuit in half. Place a Smokie on the biscuit. Roll it up. Place on a cookie sheet. Bake at 400° for 10 minutes. Great for brunch or appetizer.
Cream shortening and sugar for 10 minutes. Add eggs, one at a time, beating 5 minutes after each addition of egg. Sift flour, salt and baking powder together. Add alternately with milk to mixture. Blend in coconut. Turn into well-greased and floured tube pan. Place in cold oven and bake at 350° for 1 1/2 hours.
Combine all ingredients, except mangoes. Bring to a boil. Reduce heat. Simmer 1 hour or until thick. Watch and stir frequently. Add mangoes. Simmer 30 minutes more. Can or store in refrigerator. Delicious on chicken and rice or turkey and dressing.
Dissolve Jell-O in hot English pea juice. Cool. Mix vegetables and mayonnaise into Jell-O. Pour into mold. Chill.
Mix all dry ingredients together. Melt oleo in quart Pyrex or casserole dish. Add milk to dry ingredients; mix well. Pour into Pyrex dish; do not stir. Add peach or cherry pie filling to middle of batter; do not stir. Bake at 350° for 1 hour.
Simmer clams, juice and lemon juice in saucepan for 10 minutes.
Sift flour, then measure. In a separate bowl, pour hot water over sugar, salt and butter and stir until the butter is melted. In a small dish, dissolve the yeast in the two tablespoons of lukewarm water and add to the butter mixture. Add 1 cup of flour, gradually beating until smooth. Add the egg and remaining flour to make a soft dough. Put in the refrigerator to rise for several hours or overnight. Take out and press down to release air. Shape into walnut size balls; place balls several inches apart on a cookie sheet and let rise until double in size (in a warm place). Brush with melted butter and bake in 350° oven for about 15 minutes.
Mix all ingredients together. Pierce meat with fork. Place meat in shallow pan and pour sauce over. Marinate for 2 hours. Turn meat. Drain and broil.
Mix all ingredients. Cover and refrigerate in glass or plastic container. Refrigerate no longer than 7 days. Makes about 2 cups sauce.
Dissolve the yeast and sugar in the warm water. Sift the flour, baking powder, salt and soda. Add to dry ingredients the buttermilk, oil and yeast mixture. Roll out on floured surface and cut. Bake at 400° for 20 minutes. Use this dough for biscuits, chicken pot pies, quick cinnamon rolls, etc. This can be stored for a week in the refrigerator.
Combine all ingredients and cover 5 pounds of chicken wings with mixture. Bake for 1 hour at 400°, stirring, after 30 minutes baking.
Dissolve bouillon cube in water; let sit. Cut chicken into bite size pieces and saute. Remove from pan. Saute onion and sliced mushrooms. Stir in flour. Gradually stir in bouillon water. Cook until thickened, stirring often. Stir in sour cream and chicken. Heat thoroughly, but do not boil. Serve over hot cooked pasta. Serves 4.
Cook rice; place in buttered 13 x 9-inch casserole dish. Spread chilies and half of cheese; layer zucchini slices, then tomato slices. Mix sour cream with rest of ingredients; pour over tomatoes. Top with remaining cheese. Bake in 350° oven for 30 minutes; longer if it has been refrigerated.
Beat thoroughly the shortening, sugars, vanilla and eggs. Sift flour with soda, salt and cinnamon. Add to mixture. Fold in nuts, raisins and chocolate chips.
Place all ingredients in crock-pot and let simmer, stirring until sugar is dissolved. Remove cinnamon stick and cloves before serving. Serve hot.
Cream together butter and sugar. Add vanilla to mixture. Add eggs to mixture, one at a time. Beat good. Mix together flour and baking powder. Add to creamed mixture, alternating with milk.
Brown and drain sausage. Place cubed bread or croutons in greased 9 x 13-inch pan. Beat eggs; add milk and mustard. (Children cannot detect the mustard flavor.) Pour egg mixture over the bread. Crumble the sausage over the egg and bread. Sprinkle the cheese on top. Cover and refrigerate overnight. Put in cold oven. Keep covered and bake at 350° for 45 minutes (325° for glass pan).
Put ingredients in blender; cover and run on high (6) until completely smooth, about 10 seconds. Makes 1 cup. Use same as sour cream, but low calorie.
Mix all together. Bake for 1 hour at 325°. Take from oven; sprinkle remaining cheese on top. Return to oven and bake until cheese is melted.
Mix sugar, 1/2 cup water, egg yolks in medium saucepan. Stir in 2 1/2 cups water. Bring to full boil. Add 2 to 4 tablespoons lemon juice. Cool some. Pour in pie plate.
Boil broccoli; drain just as soon as it starts to boil. Add rest of ingredients. Microwave for 10 minutes.
Mix all ingredients together and thoroughly, and force into small casings. Jab holes with fork one inch apart to allow smoking, curing and drying. Smoke for 2 weeks in a smokehouse or brush daily with liquid smoke while hanging for at least 3 weeks. If you are not using a smokehouse, cure the pepperoni in a barely warm oven for 24 hours. Do not cook!
Cook in skillet over medium-high heat the ground beef and onions for about 10 minutes until onions are tender, stirring occasionally. Add spaghetti sauce, water, salt, basil, oregano, sugar and pepper. Cook 2 minutes to blend flavors.
Boil and bone chicken. Mix other ingredients; add enough broth from chicken for sauce consistency. Add chicken and cook. Serve over rice.
Brown meat and onions. Add barbecue sauce and pork and beans into pot. Add browned ground beef. Cook 30 minutes in 350° oven.
Bring water and sugar	to a boil. Boil a few minutes. Cool. Add orange juice	and pineapple	juice.	Put bananas through blender. Mix all together and freeze. Remove 1 hour before serving. Add 1 quart soda to 2 quarts punch. Makes 1 1/4 gallons.
Brown ground beef with onion. In 13 x 9-inch baking dish, layer ground beef, Cheddar cheese, green beans and Tater Tots. Beat egg, 1 can cream of chicken soup and 1 can milk. Pour soup mixture over casserole. Bake at 350° for 45 minutes or until Tater Tots are brown.
In large pot brown ground beef and onion, drain. Add all other ingredients except cheese and chips. Bring to a boil and simmer 30 minutes. Top with cheese and serve with chips.
Preheat oven to 350°. Use a pastry brush to generously coat inside of a 1 1/2-quart souffle dish with additional soft butter; dust lightly with flour.
Boil water and sugar into syrup. Mix jello according to package. Mix all ingredients and freeze. At serving time, mash frozen mixture into mush (I use a potato masher). Mix in punch bowl with 2 liters of ginger ale. Serves about 25 to 30. You can change color of punch by using different flavors of jello.
Pour milk, sugar and vanilla in Ziploc bag. Zip bag tightly and place bag inside a gallon Ziploc bag. Put ice cubes around the bag until bag with milk is well covered. Sprinkle table salt over ice. Zip bag tightly. Wrap a towel around the bag and take turns shaking bag gently for 5 minutes. Remove small bag and rinse well under cold water to remove any salt water that may be on the bag. Serve, eat, enjoy.....great with a chocolate chip cookie.
Break the uncooked noodles in small pieces and saute in a little oil. Add seed and set aside.
Mix all ingredients well and form into balls. Dip into chocolate; place on wax paper to set.
In 1-quart jar, combine first 5 ingredients. Add soy sauce and vinegar; shake until blended. Add broth, sherry and water; shake well. Store covered in refrigerator up to 2 weeks. Shake before using.
Mix all together well. Pour into tube pan. Bake at 300° for 1 1/4 hours.
Warm milk; add all the ingredients. Your dough will be kinda thick. Roll out; let rise 1 hour (or so). Bake at 400° until brown. Brush with butter.
Grease 13 x 9 x 2-inch baking dish. Arrange chicken and top with cheese. Mix soup and wine together; spoon over chicken. Sprinkle with stuffing mix. Drizzle butter over crumbs. Bake at 350° for 45 to 55 minutes. Serves 8.
Separate eggs. Beat well. Separate whites and yolks, then blend together. Cream sugar and oleo. Add eggs. Beat well. Add flour, soda, baking powder and flavoring. Add milk. Beat well. Bake at 325° in tube pan for 1 hour or until done.
Brown ground chuck in skillet. In a large saucepan, combine all ingredients. Bring to a rolling boil. Reduce heat to low and let simmer for 1 hour. (Add additional water if more broth is desired or to keep from sticking.) Top with shredded sharp Cheddar cheese, if desired.
Let cream cheese soften at room temperature. Mix well with 3/4 of chopped ham and dressing mix. Shape into ball. Roll in remainder of chopped ham to coat. Cover tightly and refrigerate for at least 2 hours before serving.
Put the apples, 1/2 cup sugar, juice and margarine into a saucepan and cook 5 minutes or until transparent. Add 1/2 cup sugar mixed with 2 tablespoons flour and the cornstarch. Cook only until thickened. Cool. Put into a pastry-lined pan. Cover with the top crust and bake at 350° until golden brown.
Drain English peas. Mix peas and soup; heat over low heat. Pour in casserole dish. Cover with onion rings. Bake in preheated 300° oven until onion rings are golden brown.
Cut buns in half. Put meat slice in center of bun. Place in Pyrex dish. Sprinkle cheese over and finely chopped onion. Mix eggs and milk together, then pour over buns and bake in 350° oven for 45 minutes. Serve with salad and French fries.
Mix peanut butter, cream cheese, and powder sugar together. Fold in cool whip. Put in graham cracker crust. Refrigerate.
Mix first 5 ingredients in order listed. Form into egg shapes. Melt Hershey bar and chocolate morsels in a double boiler. Dip eggs in the chocolate. Place on waxed paper until set.
Preheat oven to 350°. Grease 2 large cookie sheets. Set aside. In a small mixer bowl, beat egg whites until stiff, but not dry. Add sugar, 1 tablespoon at a time, and continue beating at high speed until smooth and glossy and sugar is dissolved. Fold in chocolate and vanilla. Drop by rounded teaspoonfuls onto cookie sheets. Bake 15 minutes. Remove to wire racks to cool. Do not freeze. Makes 5 dozen, 25 calories each.
Mix all ingredients. Fill a 12-cup muffin pan. Bake for 20 to 25 minutes at 400°. Great as shortcake with peaches or strawberries. Also freezes well.
Brown the ground beef and onions. Stir in the soup, 1/2 can of water, mustard, ketchup and sprinkle with brown sugar. Simmer for about 45 minutes or until mixture thickens. Serve on hamburger or hard rolls.
Place chicken in crock-pot for 8 hours. Boil noodles as directed. Remove meat from bones. In a large pot combine chicken noodles and undiluted soup. Simmer 1/2 hour. Serve with green salad and hot rolls.
Preheat oven to 375°. Spread 1 can raspberry pie filling over bottom of ungreased square cake pan. Sprinkle 1 box yellow or white cake mix (dry) over filling. Mix eggs, oil and nuts together and pour over dry cake mix. Mix with a fork; it will be lumpy. Bake at 375° for about 40 minutes. Serve warm with whipped cream or Cool Whip. Can vary pie fillings and cake mixes. Apple pie filling with spice cake mix or any fruit pie filling with cake mix of your choice.
Mix and pour over cut up chicken and bake 1 1/2 hours at 350°. Serve over rice.
Beat milk and 2/3 cup syrup. Fold in whipped cream, 1/4 cup nuts and chips. Pour into a 9 x 5-inch pan. Cover and freeze 6 hours. Combine crushed cones and butter. Press into bottom and up sides of a 9-inch pie plate. Freeze 10 minutes. Scoop ice cream into balls. Arrange in crust. Drizzle with remaining 1/3 cup syrup and sprinkle with 1/4 cup remaining nuts.
Cook chicken (dice). Cook broccoli (drain). Prepare stuffing mix using chicken broth.
Cream well sugar, oleo and Crisco. Add egg yolks, one at a time, then add flour, buttermilk, soda and coconut. Beat in egg whites. Bake in three 9-inch pans for 25 minutes at 350°. Let cool.
Brown the chicken breasts and set aside. Mix remaining ingredients together in skillet, heat to boiling. Return chicken to skillet. Reduce heat to low, cover and simmer 5 minutes or until chicken is done. Serve over rice, if desired.