HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook macaroni in water, salted to taste. When cooked tender, drain in colander. Beat egg with fork (well beaten). Pour in milk and salt, blending with the beaten egg. Spray casserole or baking dish with Pam. Layer macaroni; sprinkle cheese over each layer. Pour milk mixture over this. Milk should rise almost to cover macaroni. If it doesn't, add a little more milk. Bake at 350° for 30 minutes until cheese on top begins to brown slightly and macaroni is set. If it browns before it sets, lower oven. Can be made ahead and frozen. Serves 6 to 8.
Using a sharp knife, make a cut down center of roast to within 1/2-inch of the other side (do not cut through). Open flat and place roast, cut side down, in a heavy-duty zip top plastic bag or a shallow dish. Add salad dressing. Seal or cover and refrigerate 8 hours. Remove from marinade. Grill 18 to 20 minutes.
Chop lettuce, tomatoes and onion. Grate cheese. Mix all ingredients thoroughly. Add Catalina French dressing to taste or your favorite dressing.
Heat on low, butter, cheese and soup until cheese is melted. Add sour cream, chopped onion and salt. Heat. Put potatoes in baking dish and add cheese mixture. Mix. Bake 45 minutes at 350°.
Brown chops in a hot, lightly oiled skillet. Place in baking dish and season with salt. Drain fat from skillet and add soup and water. Stir over low heat until smooth. Pour over chops. Cover dish and bake in oven at 350° for 1 hour.
Wash chicken. Place in soup pot with water, salt and pepper. Bring to boil, reduce heat and simmer about 1 hour. Remove chicken, discard bones and skin. Cut chicken into bite-size pieces. Skim fat from broth, add vegetables and spices. Heat to boiling, reduce heat and simmer about 30 minutes or until vegetables are tender, stirring occasionally. Add chicken pieces. Serve.
Wash chicken and cut lengthwise into 1-inch strips, then cut strips into 1-inch pieces crosswise. Combine flour and salt in a Ziploc bag and shake to mix. Crush corn flakes into crumbs (can use a rolling pin between two pieces of waxed paper or a blender). Put crumbs into another Ziploc bag. Melt butter. Shake chicken in flour mixture a few at a time. Dip into melted butter. Put in corn flakes crumbs and shake to coat. Bake chicken on a 15 x 10 x 1-inch baking sheet at 400° for 15 to 20 minutes or until chicken is no longer pink. Serve plain or with dipping sauce.
Melt cheese. Mix all ingredients together in an 11 x 13-inch pan. Top with bread crumbs and butter. Cook, covered, 45 minutes. Uncover for 15 additional minutes.
Dissolve lime gelatin in 2 cups boiling water and add 1 1/2 cups cold water. Pour into 9 x 13-inch pan and set. Dissolve lemon gelatin in 1 cup boiling water. Immediately stir in marshmallows and softened cream cheese. Blend until smooth. When slightly thickened, add mayonnaise, whipped topping and pineapple. Pour over firmly set lime gelatin. Chill until firmly set. Dissolve raspberry gelatin in 2 cups boiling water. Add 1 1/2 cups cold water. When gelatin starts to thicken, pour over lemon mixture. May serve with additional whipped topping, if desired.
Sift together	flour, soda, salt, cinnamon and cloves. Combine eggs, sugar and oil in large bowl; beat lightly just to mix. Stir	in pumpkin and dates. Add dry ingredients, beating just until smooth; stir in nuts. Pour in greased and floured 9 x 5 x 3-inch loaf pan.	Bake 1 hour and 25 minutes at 350°. Cool in pan 15 minutes. Best if wrapped in plastic and refrigerated 2 days before slicing.
Place 2 cups sugar in a heavy skillet; cook over low heat until melted and golden brown, stirring constantly. Combine remaining 4 cups sugar, evaporated milk and corn syrup in a large saucepan; bring mixture to a boil while sugar is caramelizing. Slowly pour caramelized sugar into boiling sugar mixture, stirring constantly. Cook, stirring occasionally, to soft ball stage (236°). Remove from heat and immediately add soda; stir vigorously as it foams. Add butter, stirring only until melted. Cool mixture about 20 minutes or until lukewarm. Add vanilla and beat until thick and creamy. Stir in pecans. Pour candy into a buttered 13 x 9 x 2-inch pan. Cool and cut into 1-inch squares. Yield: About 8 dozen squares.
Cook egg noodles. Drain and add butter or margarine. Mix well. Saute ground beef. Drain and add to egg noodles. Add soups and put in baking dish. Sprinkle top with bread crumbs or grated cheese. Bake for 45 minutes in a 325° oven.
Cut cabbage into 1/2 inch strips. Place in boiling salted water to	cover.	Return	to boil and cook 5 minutes. Remove from heat and let stand 2 or 3 minutes and drain well. Place half of cabbage in a greased 1 1/2-quart casserole, spread with half of soup and half the cheese. Sprinkle lightly with pepper; repeat layers. Top with bread crumbs and dot with butter. Bake at 350° for 25 or 30 minutes. Makes 6 servings.
Heat oven to 325°. Combine all ingredients except pork in oven cooking bag and turn until mixed thoroughly. Place pork in bag after all fat has been trimmed off. Close bag and marinate several hours in refrigerator. Make 6 slits in top of bag. Bake for 2 1/2 or 3 hours. Makes 10 to 14 servings.
Mix last 2 ingredients together and set aside. Roll sliced tomatoes in flour, then dip into egg, then into the crumbs and Parmesan cheese mix. Deep fry or pan-fry until lightly browned on both sides.
Separate yolks of 4 eggs from whites. Beat yolks and whites separately, adding 1/2 cup sugar to each. Add the water to the yolks. Fold egg white mixture into yolk mixture. Add the vanilla and flour; mix good. Bake just until done. Spread jelly on while still warm and roll. Makes 2 small rolls. Use homemade blackberry jelly for best results.
Grease a 2-quart casserole with butter. Mix milk and soup together. Add vegetables. Cover; bake at 350° for 1 hour.
Grind first 5 ingredients in food processor; add rest of items and mix into balls. Bake at 325° until brown. Makes 30 medium balls.
Cut bacon in little pieces and brown in skillet. Pour off most of grease. Mix all ingredients; salt to taste. Pour in casserole and bake in 350° oven until it bubbles. Turn down and bake at 250° for 2 1/2 to 3 hours, uncovered.
Add 1/2 jar of sauce and cheese to the crock-pot. Heat until cheese has melted. Ready to serve with chips.
Mix margarine, cream cheese, ten-x sugar and cool whip together. In a separate bowl, mix together the milk, vanilla flavor, and instant pudding mix. Then mix all ingredients together. Crumble 1/2 pkg of oreo cookies evenly in dish. Then pour the ingredients over it. Sprinkle the other 1/2 pkg of oreo cookies over that. Refrigerate one hour before serving.
Mix sugar, milk, cocoa and butter together over medium heat. Stir constantly. Bring to full boil and boil 1 1/2 minutes. Remove from heat and add peanut butter, vanilla and rolled oats. Mix together and drop on waxed paper.
Add boiling water to gelatin and stir. Set aside to cool. Add ice water and pineapple with juice. Chill until partly jelled. Add sour cream, cottage cheese, cherries and nuts. Chill until firm.
Mix flour, sugar and beer together and pour into greased loaf pan. Pour 3/4 of butter on top. Bake 40 minutes at 375°. Add rest of butter on top. Bake 20 more minutes. Allow to cool.
Mix first four ingredients by hand and pour half of batter into a 9 x 13-inch pan. Mix brown sugar and cinnamon and sprinkle half of mixture over batter in pan. Pour remainder of batter into pan and top with the remainder of the sugar and cinnamon mixture.	Use knife or	fork to swirl through batter. Bake at 325° for 40 minutes.
Combine oil, vinegar, sugar, salt and almond extract. Shake well and chill. At serving time, combine greens, oranges, celery and onions. Sprinkle with almonds. Pour dressing over all and toss. Serves 6.
Cut fruit into slices. Put 1 or 2 cups of each juice and seltzer into pitcher. Add 3 cups of juice for every cup of seltzer. Chill and serve.
Cut squash in half lengthwise and remove seeds. Place, cut side down, in baking pan. Bake at 350° for 45 minutes. Combine softened margarine and marmalade. Blend well. Turn squash. Spoon marmalade mixture into centers. Sprinkle with cinnamon. Bake an additional 15 minutes or until tender. Serves 4.
Mix ingredients. Dip thin sliced bread into batter. Let excess drip off. Deep fry. Brown on each side. Keep in oven until ready to eat.
Combine meat loaf ingredients. Shape into a loaf and place in an 8 1/2 x 4 1/2-inch lightly oiled loaf pan. Bake at 350° for 1 hour. Cool 10 minutes.
Place apples in 2 x 6 x 10-inch buttered baking dish. Sprinkle with cinnamon, salt and water. Rub together with your hands the flour, sugars and butter. Drop mixture over apples. Bake at 350° for 40 minutes. Serve warm with ice cream or whipped cream.
Saute onion. Add paprika. Season chicken and add to onions; mix well. Add water and tomato juice. Cover and simmer until tender. Remove chicken. Mix flour with water and add to gravy. Cook until it thickens. Mix a little of the gravy with sour cream and add to juice. Bring to boil and add chicken. Cook for 10 minutes.
Combine carrots and raisins. Chill. Sprinkle with salt and lemon juice and toss with mayonnaise. Makes 4 servings.
Combine spices. Press mixture into both sides of each chop. Melt oil and margarine and brown chops. Add wine and simmer chops for 30 minutes. Remove chops to a heated platter. Boil pan drippings until reduced to a syrupy glaze. Pour sauce over chops and serve.
Sift sugar and gradually add to the eggs. Mix until smooth. Add nuts and vanilla. Melt chocolate slowly in the top of a double boiler. Stir constantly while melting. Add butter to melted chocolate and blend. Add chocolate mixture to nut mixture and mix well. Turn at once into a 10 x 6-inch well-greased pan. When firm, cut into pieces. Yields about 2 pounds.
Cook broccoli for 2 to 3 minutes; drain. Melt margarine and mix with cracker crumbs.
Peel potatoes. Set potatoes in large spoon to cut into slices, but not all the way through. Potato should stay together. Put potatoes in baking dish. Spread open gently. Sprinkle with salt and drizzle with butter. Sprinkle with herbs. Bake at 425° for 50 minutes. Remove from oven; sprinkle with cheeses. Bake for another 10 minutes or until cheeses melt and middle is soft.
Crumble bread; add to rest of ingredients. Mix and shape into loaves. Lay in roasting pans and bake 1 1/2 to 2 hours in oven until done. Add a cross of ketchup on top of loaf when baking.
Cook beef and onions until almost done in small amount of water. Remove bone from	short ribs and chop beef into small pieces. Add salt, pepper and tomatoes. Cook until boiling again. Add butter beans and celery. Cook 30 minutes. Add potatoes and carrots; cook for 30 minutes. Add corn and macaroni; cook for 10 to 15 more minutes until all vegetables are done. If it gets too thick, add more water.
Mix egg yolk, sweetener and fruit liquid together in large bowl. Beat with mixer until light and fluffy, about 10 minutes. Sift flour, baking powder and salt together three times. Add chocolate topping to liquid mixture; beat until mixed. Beat egg white with cream of tartar until it forms soft peaks. Fold egg white into mixture; drop by teaspoonfuls onto lightly greased cookie sheet. Bake at 325° for about 10 minutes. Yield: 30 cookies. Carbohydrate 3.7 g, protein .6 g, fat .2 g, calories 24. One cookie - 1/4 bread exchange.
In a large bowl, combine the cereal, corn chips, peanuts and oats. Combine butter and honey; drizzle over cereal mixture. Sprinkle with chile powder, oregano and salt; toss to coat. Spread evenly on an ungreased baking pan. Bake at 350° for 25 minutes, stirring once. Cool. Store in an airtight container.
Preheat oven to 375°. Brown ground beef; drain. Stir in next 5 ingredients. Heat until bubbly; pour into a 2-quart casserole. Cut biscuits in half to form 20 half circles. Place biscuits around edge of casserole. Cook approximately 25 to 30 minutes until biscuits are golden brown. Remove from oven and add grated cheese on top; return to oven until cheese melts.
Mix sugar, flour and cinnamon. Mix lightly through berries. Pour into pastry lined pie pan. Dot with 1 tablespoon of butter. Cover with crust and bake at 400° approximately 1 hour.
Melt chocolate chips and Pet evaporated milk. Remove from heat. Add crushed vanilla wafer crumbs, powdered sugar, finely cut pecans and vanilla. Mix well; let stand at room temperature 30 minutes. Shape into balls or logs, 1 1/2-inches long, 1/2-inch across. Roll in 3/4 cup pecans. Roll in 1/2 cup sifted powdered sugar. Chill 1 hour. Makes 48 balls.
Combine apples and water in a large saucepan; bring to a boil. Cover, reduce heat and simmer about 30 minutes or until tender. Cool. Mash slightly if necessary. Stir in 1/2 cup of sugar and cinnamon and set aside.
Mix all ingredients together and pour into a 13 x 9-inch pan. Bake at 350° for 1 hour and 15 minutes.
Mix all ingredients together and refrigerate at least 24 hours before serving. Spread on Ritz crackers or real thin toast.
Combine pudding mix, jello, water and lemon juice in saucepan; cook and stir over med. heat until mixture comes to boil. Pour into bowl; chill till thickened (to hasten chilling, place bowl of pudding mixture in large bowl of ice and water) Fold in Kool Whip, blending well; stir in berries, pour into shell and chill until set 1-2 hr. Garnish with additional Kool Whip and berries. Note; sugar free jello and pudding mix can be used for reduced fat and calories.
Melt margarine in 9 x 13-inch baking pan. Spoon in fruit, combine remaining ingredients in a bowl, stir until smooth. Pour over fruit and bake at 350° for 30 to 40 minutes.
Combine lamb and onion; cook over medium heat for 10 minutes. Add remaining ingredients except mashed potatoes and milk. Mix well. Turn into 2-quart casserole. Top with mashed potatoes and brush with evaporated milk. Bake at 325° for 40 minutes.
Melt butter in a large pot over medium heat. Add onions, cover and cook until soft, about 4 minutes. Add cabbage, vinegar and brown sugar. Mix well. Cook, stirring often, until cabbage turns bright purple and is crisp-tender, 6 to 8 minutes. Add salt and pepper. Serve immediately or at room temperature. Makes 4 servings.
Night before serving: Grease a 9 by 13 in. glass baking dish. In 10 in. skillet, over med. heat, cook sausage. Stir frequently to break up sausage until thoroughly cooked and no longer pink. Using slotted spoon, remove sausage to paper towels to drain. Cut french bread into 1/2 in. cubes. Drain and chop mushrooms. In lrg. bowl, whisk together eggs, milk, Italian seasoning, garlic pwd. and pepper. Pour egg mixture over sausage mixture. Cover with plastic wrap and refrigerate overnight.
Cream all of the above ingredients together. Roll into log shape and wrap in waxed paper. Refrigerate.
Mix sugars and cream together; cook on medium heat until soft ball stage. Remove from heat. Add butter and vanilla; stir until melted. Add pecans. Spoon on waxed paper or spread on buttered plate. Soft ball stage is reached when you drop a spoonful into a cup of cold water and it forms a soft ball.
In large saucepan, bring broth to boil. Add celery, onion, potatoes, salt, seasoning and pepper. Simmer about 15 minutes, until tender. Place 1/3 in blender or food processor. Whirl until smooth. Repeat until remaining mixture is smooth. Return to saucepan; add milk. Heat until hot. Serve with croutons. Makes 10 cups.
Melt butter in a 2-quart Pyrex or similar serving dish. Mix all ingredients together well. Pour into the buttered dish and bake at 350° for 1 hour.
Slice tomatoes (about 1/4 inch thick) and coat both sides by dredging in flour. Heat oil in frying pan (about 1/8 inch) and melt about 1/4 cup margarine in pan. When oil sizzles when water droplet added, it is hot enough. Put floured tomatoes in pan and sprinkle with salt, pepper and sugar. When brown on one side, turn, salt and pepper again and brown. When second side is brown, remove and pat with paper towel to blot up oil.
Combine first 5 ingredients. Bake in greased 9 X 13-inch pan for 30-35 minutes at 350°. Remove from oven and let stand 5-10 minutes. Mix lemon juice and powdered sugar together. Prick cake with a fork and pour glaze over the top.
Stir all ingredients together in a 2-quart baking dish. Bake at 350° for 45 minutes to 1 hour. Serve over toasted hot dog buns. Serves 5.
Melt chocolate and water together in double boiler and cool. Mix remaining ingredients with chocolate mixture. Makes 3 layers. Bake at 325° for 35 minutes. Use any canned chocolate icing and sprinkle liberally with chopped pecans.
Combine cereal, sugar and yeast. Stir in water. Let stand 5 minutes. Add egg, 1/2 cup of the flour, oil and 1/2 teaspoon salt. Beat at low speed until blended. Beat on high speed for 3 minutes, scraping bowl. By hand, stir in remaining flour. Knead 1 minute. Place in greased bowl. Cover; let rise until double (1 hour).
In a large bowl, combine pineapple, fruit cocktail, oranges, bananas, coconut and pudding mix. Cover with plastic wrap and refrigerate for 15 minutes. Serves 8.
Wash and cut broccoli into bite-sized pieces. Cut pork into 1 x 1 1/2-inch strips. Mix cornstarch, sugar, soy sauce and water together in a small bowl. Add pork and toss to coat.
Dip 1/2 chicken breast in beaten egg, then bread crumbs. Brown in a large skillet. Cover with sauce. Cover and simmer for 1/2 hour or until chicken is cooked thoroughly. Remove cover; sprinkle each breast with Mozzarella and Parmesan cheese. Cover and continue to heat until cheese melts. Serve over cooked pasta.
Prepare macaroni as directed on package; drain. Brown ground beef; drain. Combine all ingredients except onions. Pour half the mixture into a 2-quart casserole sprayed with Pam. Add 1/2 can onions. Pour remaining mixture over onions. Cover; bake at 350° for 30 minutes. Top with remaining onions and bake, uncovered, 5 minutes longer. Serves 4 to 6.
Mix Jell-O with hot and cold water. Add crushed pineapple. Put in 9 x 13-inch casserole dish and chill until firm. Mix cream cheese, Dream Whip, milk and vanilla; whip and spread over Jell-O. Mix the following: pineapple juice, sugar, lemon juice, eggs and cornstarch. Cook until thick. Cool and spread on top of cheese mixture.
Mix in order given. Drop by teaspoon onto ungreased cookie sheet and bake at 350° until lightly browned. Yields 6 to 7 dozen.
Mash and puree avocados. Add chilies, onion, salt and lemon juice. Combine all. Ready to serve with chips.
Combine first three ingredients in small bowl. Stir well and set aside. Combine remaining ingredients except lettuce in a bowl. Add cream cheese mixture to apple mixture; toss gently. Cover and chill. Serve in lettuce lined bowl. Serves 6 to 8.
Mix corn, eggs, sugar, salt, flour and cheese. Fold in partly thawed broccoli. Top with buttered cracker or bread crumbs. Pour into a well-greased 1 1/2-quart casserole. Bake 1 hour at 375°. Serves 6 to 8.
Pour off grease and set aside. Boil potatoes until done. Add milk and cheese. Add bacon, onion and mushrooms.
Cook chicken breasts and cut into pieces and add lemon juice. Add mayonnaise, soup, water chestnuts, pimentos, onions, mushrooms, salt and pepper. Mix thoroughly and put into 9 x 13-inch casserole dish. Sprinkle the top with paprika. Bake at 350° for 30 minutes. Serves 10.
In a pie pan, combine crumbs, cheese, parsley, salt, thyme and pepper. In an ungreased baking dish (3-quart), melt butter with garlic powder. Dip chicken pieces in garlic-butter, then in crumb mixture. Place in baking dish, skin side up. Bake, uncovered, at 375° for 55 to 65 minutes. Makes 4 to 6 servings.
In a 13 x 9 x 2-inch baking pan, combine corn flake crumbs, butter and sugar. Press firmly with back of spoon. Sprinkle marshmallows, coconut and cherries evenly on crust. Pour condensed milk evenly over top. Sprinkle with nuts. Press lightly into mixture. Bake at 350° about 25 minutes or until lightly browned. Refrigerate before cutting.
Brown all ingredients except tomatoes in olive oil. Stir in seasoning. Alternate eggplant mixture with tomatoes in 1 1/2-quart casserole dish. Bake 40 minutes at 400°.
Place fillets in a 10 x 6 x 2-inch baking dish. In a small skillet, melt butter and saute celery and onions for 5 minutes. Stir in flour, seasoned salt and pepper. Cook 1 minute. Gradually blend in milk and Swiss cheese. Cook until cheese melts. Pour mixture over fillets. Cover and bake at 350° for 25 minutes or until fish begins to flake when tested with a fork. Carefully drain off excess liquid.
Combine ingredients and boil 3 1/2 minutes. Remove from heat. Add 4 cups quick-cook oats or 3 cups oats and 1 cup shredded coconut. Stir until oats are completely covered. Drop on waxed paper. Allow a few minutes to cool. Makes 1 1/2 to 2 dozen.
Melt oleo in 9 x 13-inch pan. Add other ingredients and spread in pan. Bake 15 minutes or until golden brown at 350° and cool.
Spray a 17 x 12 x 2-inch pan with Pam and place popped corn and pecans in it. Keep warm in 300° oven while making coating.
Heat oven to 350°. Bake in 13 x 9-inch baking pan for 55 to 65 minutes.
Mix cake mix, oil, eggs and mandarin oranges. Bake in 5 layers at 325° for 35 minutes.
Layer 1/2 lettuce, 1/2 cauliflower, 1/2 pound bacon and 1/2 red onion. Layer again.
Chop onion fine. Cook in butter until slightly browned. Add tomatoes, bay leaf, pepper, sugar and clove. Cover and cook 10 minutes. Remove bay leaf and clove. Toss bread crumbs in browned butter. Add to tomatoes; mix well.
Remove crust from bread. Mix the cream cheese with the granulated sugar. Spread each bread slice with 1 tablespoon of cream cheese mixture, then roll up. Quickly dip each roll in melted butter and then roll in mixture of cinnamon and brown sugar. Refrigerate for 15 minutes and cut in half. Bake for 15 minutes in a 350° oven.
Cook in 6 cups water and add 6 teaspoons of chicken bouillon for 15 minutes. Then add perhaps 2/3 to a cup of whatever frozen or leftover mixed vegetables you have and continue cooking as you dice a cup of turkey kielbasa and add. Add several slices of tomatoes and at least a half cup of juice or sauce from tomatoes. *Add no salt, but use other seasonings such as Mrs. Dash, a dash of garlic powder and/or seasoned pepper to taste. You may want to add more water (add 1 cup water and 1 teaspoon of bouillon equally). Continue to simmer until done.
Sift together meal, salt, & soda. Combine with eggs, buttermilk, oil, & corn. Pour 1/2 bread mixture in deep iron skillet or Dutch oven (greased), then add meat mixture. Top with remaining bread mixture. Bake at 350 degrees for 45 minutes.
Sprinkle chicken with salt and pepper; let stand for 1/2 hour. Dip chicken pieces into buttermilk; shake in a plastic bag in which you have combined the wheat germ, potato flakes, garlic salt and paprika. Place chicken in baking dish (sprayed with nonstick oil). Bake in a 350° oven for 35 minutes, or until chicken is nicely browned and tender. Serves 4.
Grease 8 x 8 glass baking dish. Place 4 slices of bread in dish. Top with 1/2 cup cheese, all spinach, then remaining cheese. Spread margarine or butter on one side of remaining bread slices. Place in dish, buttered side up. In medium bowl with wire whisk or fork, beat eggs, milk, basil, salt and pepper until blended. Slowly pour egg mixture over bread slices. Prick bread with fork and press slices down to absorb egg mixture. Cover baking dish with plastic wrap and refrigerate at least 30 minutes to overnight. Bake in preheated oven at 350°. Uncover baking dish and bake 1 hour or until knife inserted in center comes out clean. Remove from oven. Let stand 5 minutes before serving. Makes 6 main dish servings.
Brown meat in butter; add mushrooms. Put in casserole. Add soups. Cover and bake 4 to 5 hours at 275°. Serve with rice.
Beat together eggs, sugar, syrup, butter, salt and vanilla. Fold in pecans. Pour into unbaked 9-inch pastry shell. Bake at 350° until filling is set and pastry is brown, 40 to 45 minutes.
Melt margarine in 9 x 13-inch dish. Heat sugar and water until sugar melts. Cut shortening into flour. Add milk and stir until dough leaves sides of bowl.
Heat apple juice and sugar. Tie spices in bag and put in apple juice. Let simmer 15 minutes. Remove bag of spices. Serve hot.