HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown onions in butter. Add soup, water and meat; bring to boil. Meanwhile, combine biscuit mix and milk. To make 8 dumplings, drop dough from spoon into simmering stew. Cook, uncovered, over low heat 10 minutes. Cover; continue cooking 10 minutes. Makes 4 servings.
Cut beef into small pieces. Cook in enough water to make 2 cups of broth. Melt margarine; pour into 9 x 13-inch dish. Add soup, broth and rice. Place cooked beef on top. Salt and pepper to taste. Cover and bake at 400° for 50 to 60 minutes.
Melt the chocolate drops in the microwave. Add nuts or peanut butter, if desired. Pour into a 9 x 12-inch buttered plate. Cool; cut into squares.
Mix together cucumbers, onions, red pepper in large bowl. Combine sugar, vinegar and spices until sugar is dissolved. Pour mixture over cucumber mixture and refrigerate overnight. Next day, pack into plastic or glass containers and chill for 3-4 days before serving. Store in refrigerator. These can be frozen. Be sure to defrost in refrigerator and leave 1 inch space of top container to allow for expansion.
Mix together and pour into unbaked pie shell. Bake at 325° until knife comes out clean.
Brown ground beef and drain. Add taco seasoning mix. Put in bottom of casserole dish. Spread refried beans. Top with sour cream. Top with taco sauce (hot or mild). Top with shredded lettuce. Top with shredded cheese. May eat cold or heat in microwave until cheese melts.
Combine oil, sugar, eggs, wheat germ, molasses, nuts, vanilla and salt. Sift in milk and baking soda. Stir. Place in 8-inch square pan, heavily greased. Bake at 350° for 30 minutes. Turn out of pan and cut while hot. One cup of raisins or chocolate chips may be added before baking.
Cook broccoli and rice by package directions. Saute celery and onions in butter and mix with soup and 2/3 jar of Cheez Whiz. Mix other ingredients and put remainder of Cheez Whiz on top. Bake at 350° until cheese is melted.
Heat oven to 400°. Grease rectangular baking dish, 13 x 9 x 2-inch. Heat 1 inch salted water to boiling. Add broccoli. Cover and heat to boiling. Cook until almost tender, about 5 minutes; drain thoroughly. Cook and stir beef in 10-inch skillet until brown; drain. Stir in mushrooms, 1 1/2 cups Cheddar cheese and the onion.
Place potatoes in greased 2-quart casserole; set aside. Melt butter in saucepan; add cheese. Blend in milk and sour cream. Add onions and bacon. Pour mixture over potatoes. Bake in 350° oven for about 30 minutes. Serves 10 to 12.
Melt butter and add remaining ingredients, mixing thoroughly. Marinate doves or venison for several hours before grilling. Doves should be grilled until slightly pink at the breastbone and venison until degree of doneness you prefer.
Season chicken with salt and pepper; brown in melted margarine. Remove to greased shallow casserole. Add sour cream, sherry and mushroom soup to melted margarine. Mix well and pour over chicken. Cover and bake at 350° for 1 1/2 hours or until done. If using boneless, skinless chicken breasts, it will finish cooking sooner, so check after 45 minutes. If your pan is nonstick, you will need only a few tablespoons of margarine, not the whole stick.
Cream shortening and sugar. Add eggs and beat until light and fluffy. Add flour mixture alternating with bananas to creamed mixture. Mix flour just to blend in. Stir in blueberries. Turn into well-greased 9 x 5-inch loaf pan. Bake at 350° for 1 hour and 10 minutes. Loosen sides and turn out on rack. Cool completely. (Can be frozen up to 3 months.)
Preheat oven to 450°. Mix first 9 ingredients; place in 1 1/2-quart baking dish. Top with potato chips. Bake for 15 minutes at 450°.
Dip chops in egg and roll in meal. Brown and place separately in casserole dish. Pour onion and mushroom soup over chops. Sprinkle with sharp cheese. Bake at 250° for 1 hour or until tender. May be prepared at the last moment and refrigerated until ready to bake.
Melt 1/2 cup butter in a large saucepan over low heat. Add 1 1/2 bags marshmallows and stir until melted. Add 8 cups Rice Krispies. Mix and spread half of mixture on bottom of a greased jelly roll pan. Sprinkle 1/2 bag of marshmallows over top.
Put pie filling in a dish. Melt butter and mix in flour and sugar (it will be crumbly). Pour over pie filling. Bake at 350° for about 10 minutes or until done. Very good and easy.
Brown hamburger and drain. Stir in barbecue sauce and onions. Heat. Prepare macaroni and cheese dinner as directed on box except use 1/2 cup milk. Layer half macaroni and cheese in 10 x 6-inch baking dish. Cover with meat mixture. Top with remaining macaroni and cheese. Cover and bake at 350° for 25 to 30 minutes. Great with salad and bread.
Cook broccoli according to package directions. Mix remaining ingredients with broccoli. Bake in casserole dish at 350° for 30 minutes.
Sift dry ingredients. Stir in remaining ingredients. Spread in a greased 10 x 14-inch pan. Bake at 300° for 30 minutes. Cut into bars.
Spread pie filling in 9 x 13-inch pan. Spread pineapple over pie filling. Sprinkle cake mix evenly over pineapple. Pour melted margarine over cake mix. Sprinkle with coconut and nuts. Bake at 350° for 1 hour.
Mix 2 teaspoons cinnamon and 2 tablespoons brown sugar; set aside. Mix ingredients; pour 1/2 batter into well-greased tube pan. Sprinkle 1/2 cinnamon and sugar mixture, then add remaining batter. Then sprinkle rest of cinnamon and sugar. Bake about 50 minutes in a 325° oven.
Mix well in a large bowl with a wooden spoon. Pour into the pie crust and chill before serving.
In large pot, melt butter or margarine. Saute onion, celery and mushrooms. Add imitation crab and seasonings; mix well. Add eggs and	mayonnaise; mix well. Add croutons and peas; mix well. Bake in a 9 x 13-inch pan or casserole dish (spray with Pam first). Pan should remain covered for the first 30 minutes. Bake at 350° for 40 minutes.
Brown turkey with onion flakes; set aside. Saute onion, green pepper, mushrooms, onion powder and lawry seasoning all together. Add meat back in. In big fry pan add the tomatoes, paste and water. Then simmer all together for 15 minutes. In a 13x9-inch pan put a little sauce in bottom and add 8 oz. egg noodles, then pour sauce over all. Sprinkle mozzarella cheese on top and bake at 350° for 45 minutes. Cover with foil.
Brown sesame seed in butter for 1 minute over medium heat in shallow pan. Add coffee, soy sauce, Worcestershire sauce and vinegar. Heat to boiling. Pour marinade over roast and marinate overnight, covered.
Mix first 6 ingredients. Grease casserole dish. Top with Cheez-Its crumbs. Pour 1 stick of melted margarine over crumbs. Bake at 350° for 30 to 40 minutes until it bubbles real well.
Heat oven to 375°. Combine sugar, butter and Crisco in mixer. Beat at medium speed until well blended. Add eggs, corn syrup and vanilla. Beat well.
Mix sugar and cream well. Microwave for 13 minutes on High. Remove, add pecans, butter and vanilla. Beat slightly and drop by tablespoons on wax paper.
Mix all ingredients and bake in 250°F oven for 45 minutes to 1 hour.
Cook broccoli according to directions. Drain the broccoli and mix with the cooked rice, cheeze wiz, and cream of mushroom soup. Stir all ingredients well. Pour into casserole dish. Bake at 350° in the oven for about 25 minutes or until bubbly.
In a large saucepan, bring water to a boil. Add the margarine and sugar, stirring until melted. Blend in mashed yams with a wooden spoon. Add the rest of the ingredients. Put in a greased 2-quart baking dish. (Freeze now, if desired.) Bake at 350° for 20 minutes.
Beat eggs and oil. Combine dry ingredients; add egg mixture. Stir in carrot and nuts. Bake in 9 x 13-inch pan at 350° for 30 to 35 minutes.
Slice goat cheese to 1/2-inch thick. Marinate goat cheese in pesto for 2 to 3 hours. Remove cheese from marinade and dip in bread crumb and thyme mixture. Bake goat cheese for 4 minutes in a 425° oven; do not overcook. Toast French bread slices. Mix watercress or lettuce with Italian dressing. Arrange on a large platter or individual plates. Place goat cheese, sun-dried tomatoes and Calamata olives on platter or plates. Take a slice of French bread; spread with goat cheese. Add tomato, a little lettuce and onion.
Combine cracker crumbs, butter and onion in a medium bowl. Mix well. Place 1/3 of the crumb mixture in a casserole. Cover with half of the tuna. Repeat layers, ending with a crumb layer. Pour 1 cup milk on top. Bake in a preheated 400° oven for 20 minutes.
Line 9 x 13-inch pan with half the bread cubes. Layer 1/2 of the 4 ounce cream cheese cubes on top of bread. Arrange remaining half of bread cubes and cream cheese cubes. Blend eggs, maple syrup and milk in blender. Pour over all. Cover and refrigerate overnight. Bake, uncovered, at 350° about 45 minutes.
In a large bowl, mix flour and salt. Mix sugar and yeast in a cup. Combine sugar-yeast with melted butter and milk. Take 2 to 3 cups of mixture and stir into bowl of flour. Let stand until dough doubles in size. Knead dough. Cut dough into chunks and roll to 1/4-inch. Let rise to 2/4-inch. Mark dough with fork and bake at 350°.
Clean and cut all vegetables into bite size chunks. Mix together with cooked spaghetti. Pour dressing over and toss well. Refrigerate overnight, if possible.
Marinate spareribs in ginger juice, salt, shoyu and cornstarch; let stand for 30 minutes. Heat oil in saucepan; add garlic and brown. Fry ribs until golden brown. Add liquid, vinegar and sugar; simmer until tender. Add thickening made of 1 tablespoon cornstarch and 2 tablespoons water. Arrange pineapple on platter. Pour ribs over it; garnish with Chinese parsley.
Simmer vegetables in 2 cups of water and tomato juice until tender. Add beef and simmer 5 more minutes. Salt and pepper to taste. Serve with corn bread on a cold day.
Measure first 5 ingredients into mixing bowl. Start beater on low speed. Then 3 minutes on medium speed to form smooth paste. Add Crisco or cake shortening and continue to mix on medium speed for 5 minutes.
Mix all ingredients and put in buttered casserole dish. Top with grated cheese. Sprinkle with paprika. Bake at 350° for 40 minutes.
Mix first five ingredients. Add pumpkin and eggs; mix thoroughly. Line cookie sheet with waxed paper. Spread mixture onto cookie sheet and bake at 350° for 15 minutes. Place on towel and roll. Cool. Mix remaining ingredients until creamy to make the filling. Fill, re-roll and refrigerate.
In a 2-quart pitcher, combine pineapple juice, water, orange juice concentrate, banana and honey; mix well. Pour into a 9 x 5 x 3-inch loaf pan. Cover and freeze several hours or until firm. To serve, thaw juice mixture at room temperature about 30 minutes or until able to scrape surface of mixture to form a slush. For each serving, place 1/3 cup of the slush in a glass and add 1/4 cup of soda. Makes 12 servings.
Kream buttah, sugah 'n vanillah...add flour 'n nuts...mix gud 'n chill dough fur at least 30 minutes...Role dough in small balls 'n put on a greasy cookie pan...bake at 350° fur about 12 minutes 'n cool on rack.
Melt butter and cocoa together; blend in other ingredients. Bake at 350° for approximately 30 minutes.
In large bowl, blend sherbet and yogurt together, mixing well. Fold in whipped topping. Spoon into pie shell. Cover with plastic wrap. Freeze until firm. Defrost 15 to 20 minutes before serving.
Mix first six ingredients and pour into casserole. Crush one section of Ritz crackers over top and pour one stick of melted butter over crackers. Bake for 35 to 45 minutes at 350°. Serves 6 to 8.
Measure syrup and sugar into large pan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture boils. Remove from heat and stir in peanut butter. Add Rice Krispies to mixture. Press into 13 x 9-inch pan. Melt chips over low heat. Spread over cereal mixture. Let stand to set. Cut and eat.
Cook onions and pepper in margarine until tender. Peel and cut fresh or canned tomatoes and measure 6 cups. Mix with all ingredients except 1/2 cup bread cubes. Sprinkle top with remaining bread cubes and bake in preheated 350° oven for 30 minutes. Serves 6.
In medium mixing bowl, combine all ingredients except won ton skins and oil. Place 1 teaspoon filling in the center of each won ton skin. Moisten edges with water. Fold each skin in half to form a triangle. Press edges to seal. Pull bottom corners of triangle down and overlap slightly. Moisten one corner with water and press to seal. Heat oil to 375°. Deep fry several won tons at a time, turning once, until both sides are golden brown. Drain on paper towels. Serve with sweet and sour sauce or hot mustard sauce.
Cream brown sugar, shortening and white sugar. Add vanilla, eggs and peanut butter. Sift and add a little at a time the flour. Roll dough into small balls and place on ungreased cookie sheet. Press each ball with back of floured fork. Bake 10 to 12 minutes at 350°.
Mix beans, taco seasoning and Tabasco sauce together and spread on 9-inch plate. Layer with rest of ingredients according to how they are listed.
Beat eggs 3 minutes; gradually add sugar. Mix in remaining ingredients. Pour on greased cookie sheet. Bake 15 minutes. Turn onto a towel. Roll up and let cool.
Mix first 5 ingredients in small bowl. Chill 15 minutes. Roll into ball and roll into nuts. Serve with crackers.
Mix in very large bowl. Stuff bird or bake at 350° for 1 hour.
Beat eggs and sugar together. Add milk and melted butter. Pour in flavoring and add baking powder. Pour into pie shell. Bake at 350° until knife comes out clean.
Prepare and bake cake as directed, except decrease water to 3/4 cup and add remaining ingredients to batter before beating. Bake at 350° for 1 hour.
Place a pan with water in the oven to heat up (about 1 inch). Make caramel with the sugar. Pour in the mold and try to cover the sides. Be careful; is very hot. Mix the rest of the ingredients well and pour it in the mold. Put the mold in the pan with water.
Rub flour and eggs together until you have crumbles or rivels. Cook this in clear chicken broth until cooked.
Add the macaroni to boiling water. Cook until done. Brown ground beef in a covered skillet; drain off excess grease. Mix ground beef and macaroni. Add to this the cream of mushroom soup. Do not leave in metal pan or sitting out as mushrooms will become poisonous.
Sift dry ingredients onto a piece of waxed paper. In medium bowl, combine onion, corn and beaten eggs. Blend in melted butter, milk and sifted dry ingredients. Fry on each side until golden brown. Serve with ham or fried chicken.
Heat corn oil in frypan over medium heat. Add onion; saute until golden brown. Add remaining ingredients; toss. Make about 3 1/2 cups, enough for 2 broiler-fryers.
Combine cake mix, eggs, oil and undrained mandarin oranges in bowl; mix well. Pour into 3 greased and floured 9-inch round cake pans. Bake at 350° for 20 to 25 minutes or until layers test done. Remove to wire racks to cool. Spread frosting between layers and over top and side of cake. Yield: 12 servings.
Chop cooked chicken. Add other ingredients. Tear apart rolls. Put chicken mixture in widest part of rolls. Bake at 350 degrees for 15-20 minutes.
Mix all ingredients together in a bowl, form into patties and cook in very little oil until brown on each side.
Let the 2 cheeses get very soft at room temperature. When soft enough to blend together, mix in the onion, pepper and pimento. Chill in fridge until cheese can be handled to form a ball (30 minutes). When formed, then roll in chopped walnuts, pecans or parsley. Quarter an olive for the top. Keep in fridge until used. Serve with crackers.
Mix with spoon and pour into graham cracker crust. Use crushed graham crackers to garnish. Lemonade should thaw slightly before using. Let set in refrigerator a while until it is ready to be sliced.
Put all ingredients, except peas, in a deep casserole and cover. Put in a 350° oven 2 1/2 hours. Don't peek! When done, add your can of peas.
Brown hamburger and drain. Add spices. Add grated Spam. Continue cooking. Add Mozzarella cheese. After cheese melts through, stir in tomato sauce. After warmed through, spoon onto hamburger buns. Top with small square of Velveeta cheese or Kraft singles. Bake at 350° until toasted and cheese melts.
Beat egg and combine with broccoli and corn. Place in casserole. Sprinkle stuffing mix on top. Drizzle with melted butter. Bake at 350° for 1 hour.
Combine all ingredients; mix lightly. Pour into greased casserole. Bake in preheated 300° oven for about 1 hour or until set.
Combine cereal crumbs, sugar and 6 tablespoons butter with a fork. Using the back of a spoon, press mixture inside a 9-inch pie plate to cover bottom and sides evenly. Bake at 375 for 5-6 minutes; set on wire rack to cool. Mix sugar, cornstarch and salt in a saucepan. Gradually stir in milk. Cook and stir 2 minutes, then remove from heat. Stir a moderate amount of the hot mixture into yolks and immediately return to hot mixture in pan. Cook 2 minutes, stirring constantly, and remove from heat. Add butter and peanut butter and let mixture cool to lukewarm. Barely stir in chocolate chips, so mixture looks marbled. Pour into crust. Prepare meringue by beating egg whites, vanilla and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff and glossy peaks form and all sugar is dissolved. Spread meringue over warm filling, sealing to edge of pie shell. Bake at 350 degrees for 12-15 minutes or until golden brown. Cool.
Sift together. Put in sauce, cook over flame stirring constantly until boiling, boil for 2 minutes. Remove from heat and add 1/4 cup peanut butter and 1 1/2 cups oats, stir to combine. Drop by teaspoon on baking sheet, let cool.
Cream sugar and butter. Add buttermilk to sugar and butter. Beat eggs lightly and add to mixture, stirring lightly. Add coconut and vanilla. Pour into unbaked shell. Cook 10 minutes at 375°. Lower heat to 300° and bake 40 minutes more until done. (From "A Taste of Georgia.")
Cream the Crisco, sugar and eggs. Sift 3 times flour, cocoa and salt. Add alternately to creamed mixture with buttermilk, then add vanilla and food coloring. Beat well. Fold in soda dissolved with vinegar. Bake in 2 (8-inch) pans at 350° for 30 to 35 minutes. Cool on cake racks.
Cook macaroni according to package. Drain well. Combine cottage cheese, yogurt, egg and salt. Add shredded cheese. Mix well; stir in cooked macaroni. Spread in a greased 9 x 9 x 2-inch baking dish; sprinkle with paprika. Bake at 350° for 45 minutes.
Mix milk, sugar and butter. Scald and cool to lukewarm. Dissolve yeast in lukewarm water. Add this to milk mixture. Add 8 cups flour. Cover and let rise until double in size. Stir down and add 1 cup flour to other ingredients. Put in refrigerator overnight. Shape as many rolls as you want. Let rise and bake at 400° for 15 to 20 minutes.
Cook ground beef and onion until brown. Salt and pepper to taste. Pour in casserole dish. Layer corn and cooked macaroni over ground beef. Pour tomato sauce over macaroni and bake at 350° until bubbly and heated through.
Combine first 4 ingredients. Add milk, vanilla and enough boiling water to mix well. Cook until of pudding consistency.
Get slices of bread and take off the crusts. Flatten the bread and cut it in 1 1/2-inch rows. On one side of the bread, spread cream cheese. On the opposite side, spread butter. Put cinnamon on the buttered side. Roll it up with the cinnamon side out. Eat and enjoy.
Dissolve sugar in hot water. Cool. Mix lime Kool-Aid and pineapple juice into sweetened water. Add ginger ale just before serving. Store in refrigerator. Makes 1 gallon.
Brown hamburger. Add celery and onions; cook until celery is tender. Use no seasoning. Add soups and noodles; mix together. Place in casserole. Bake at 350° for 1/2 to 3/4 hour. Makes large hot dish.
Mix oil, sugar, eggs and vanilla. Sift together dry ingredients. Add to other mixture. Stir in nuts and apples. Pour into greased tube pan with paper lined bottom. Put into cold oven. Set oven to 350°. Cook for 70 minutes or until done. Remove from pan while hot. Glaze with following.
Whisk in bowl the egg whites, water and syrup. Mix dry ingredients together; then add to egg white mixture. Pour into Pam-sprayed 9-inch pan. Bake at 350° for 30 minutes or until done. Cool on wire rack 10 minutes before eating. Keeps well and tastes even better the next day!
Split salmon lengthwise down backbone and fillet out. Remove backbone and place on heavy-duty foil. Melt butter and stir in remaining ingredients. Grill salmon on barbecue, basting with sauce until done. Serves 6.
Mix apples, oil and eggs together. Add sugar, cinnamon, baking soda and vanilla. Combine flour and pecans. Add to preceding mixture. Pour into greased tube pan; bake 45 minutes in 325° oven.
Scald milk with butter. Soak bread in milk for 10 minutes. Add sugar, salt, slightly beaten egg and vanilla. Stir until sugar is dissolved.
Beat together eggs, sugar, shortening, vanilla, lemon flavoring and milk. Add dry ingredients, a little at a time. Drop by teaspoon and flatten with a small glass dipped in sugar. Bake in a 350° oven for 8 to 10 minutes. Makes 6 dozen.
Cut apples and peaches into 1 1/2-inch wedges. Soak fruit in water and lemon juice mixture for 5 minutes. Thread fruit onto skewers, alternating apples, peaches and cherries. Combine honey and cinnamon in saucepan; cook over medium flame until mixture boils. Turn off flame. Preheat gas grill. Grill on medium setting for 8 to 10 minutes. Baste with marinade; turn frequently. Makes 14 servings.
Combine water, berries, and sugar in a saucepan. Simmer until the berries pop or softened. Puree the berries in a food mill or processor. If you want to remove the seeds, strain the puree through with a sieve. Return the puree to the saucepan. Mix the cornstarch and orange juice, add to the puree. Cook over low heat, stirring frequently for about 5 minutes until thickened. Chill and serve with whipped cream.
Wash and dry fish thoroughly. Sprinkle inside cavity with salt, pepper and lemon juice. Put in shallow, foil-lined baking pan. Stuff cavity of fish loosely with dressing and secure edges. Baste liberally with fat or oil. Bake at 350°, basting frequently, until fish flakes easily when tested with a fork; 40 to 60 minutes. Makes 6 to 8 servings.
Bring the white syrup and brown sugar to a boil. Add the peanut butter and stir. Pour this mixture over the Cheerios and Rice Krispies. Pat into a buttered cookie sheet or cake pan. Melt the chocolate chips and butterscotch chips and spread on the top of the bars.
Combine cereal, sugar, cinnamon and butter. Reserve half of this mixture. Press remaining cereal mixture into bottom of an 8-inch pan. Prepare pudding mix as directed on box. Then pour pudding mix over the mixture in the pan. Use the reserved cereal mixture for topping. Chill at least 1 hour.
In a mixing bowl, beat egg slightly with fork. Stir in milk and vegetable oil. Measure and combine flour, sugar, baking powder and salt. Add flour mixture to liquid mixture all at once. Stir just enough to moisten dry ingredients. Add apples to mixture; stir until well blended. Spread batter into a greased 9 x 1 1/2-inch round layer pan. Sprinkle with Streusel Topping. Bake for 25 to 30 minutes at 400°.
Boil chicken until tender. Pull off bone. Saute onions in margarine. Combine all other ingredients and add to chicken and onions in oblong dish. Add enough broth (where chicken was cooked) to make mixture about like thick gravy. Put crushed cornflakes, potato chips or Stove Top dressing on top and bake at 350° for 1/2 to 1 hour (until bubbly). Mixture will thicken when it cools.
Butter Bundt pan. Sprinkle nuts in pan. Place rolls. Sprinkle pudding over rolls and pour cinnamon, brown sugar and margarine over rolls. Let rise 4 to 5 hours.
Trim crusts from bread and spread one side of each with butter. In 8-inch square baking dish arrange bread, buttered side down, in one layer. Layer cheeses, chiles and green onion evenly on top.
Mix crumbs with 1 tablespoon sugar and melted margarine. Press onto bottom of 8-inch or 9-inch spring-form pan; chill. Beat cream cheese and 3/4 cup sugar until well blended. Beat in pumpkin, spices and salt.