HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring rice to boil in salted water; cover and simmer 14 minutes. Mix with fork and stir in margarine and 1 beaten egg. Place in 9-inch pie pan sprayed with vegetable pan spray. Press against sides and bottom of pan to make crust. Spread salmon evenly over rice. Heat milk and peas to simmer. Add seasonings. Beat remaining egg. Gradually stir in milk mixture. Pour over salmon. Layer slices of cheese over top. Bake in a 350° oven for 25 minutes.
Thoroughly mix the first 5 ingredients and spread evenly in a greased 1 1/2-quart baking dish. Scatter chips over the chicken mixture. Sprinkle lightly with paprika and top with almonds. Bake at 350° for 45 minutes.
Mix pudding and 1 cup milk and let stand. Drain pineapple and add Cool Whip, pecans and pineapple to pudding. Stir in marshmallows.
Mix together and cook until thick. Layer vanilla wafers, bananas and cooked custard. Repeat layers again.
Boil together first 3 ingredients until broccoli changes color. Add evaporated milk. Melt oleo; add flour. Mix well. Add to soup. Cook to desired thickness.
Mix cereal, flour, brown sugar and cinnamon in a large bowl. Stir in remaining ingredients just until moistened. Heat oven to 400°. Grease bottoms only of 12 medium muffin cups. Bake until golden brown, 18 to 22 minutes.
Stir milk and oil into egg. Add dry ingredients; stir until just moistened. Fold in blueberries. Batter should be lumpy. Fill greased muffins 2/3 full. Bake at 400° for 20 to 25 minutes. Makes 12 muffins.
Melt margarine and chocolate in top of a double boiler. Cool. Combine eggs and sugar, beating thoroughly. Add to chocolate mixture. Stir in flour, vanilla and nuts. Pour into a greased 9-inch square pan. Bake at 325° for 35 minutes.
Prepare cake mix as directed on package, baking in 13 x 9-inch pan. Remove from oven. Poke holes quickly down through the cake with a round handle of a wooden spoon or plastic drinking straw, using a turning motion to make large holes. Holes should be at 1-inch intervals.
Cook, peel and chop potatoes and stir together soup, sour cream, cream cheese and butter buds. Add 1/2 of shredded cheese and scallions. Add milk, parsley, garlic and pepper. Stir to combine. Stir all together with potatoes. Put mixture in an 11 x 7 x 2-inch baking pan. Bake 30 minutes at 350°. Spread the remaining ingredients over top and bake 5 minutes more. Serves 8 to 10.
Brown and drain fat from beef, bacon and onion. Add remaining ingredients. For less sauce, drain some of the juice off canned beans. Place in large covered casserole. Bake at 350° for 45 to 60 minutes.
Place potatoes and onions alternately in 9 x 12-inch baking dish. Combine melted butter, salt, pepper, celery seed, paprika and garlic; pour over potatoes and onions in casserole. Cover with foil. Bake at 400° for 1 hour. Remove cover; continue baking 20 minutes more to brown.
In large bowl, combine eggs and sugar, beating well. Add pumpkin and lemon juice; mix until blended. In separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mixing well. Spread batter into greased and waxed paper lined 10 x 15-inch jelly roll pan. Bake at 375° for 15 minutes. Cool 15 minutes.
Sift the first 4 ingredients. Beat the eggs, milk and vanilla or lemon rind. Make a well in the sifted ingredients. Pour in liquid ingredients. Combine with a few swift strokes. Ignore lumps. Cook over moderate heat (350°) in frypan with a few drops of oil, turning only once.
In 10-inch skillet, over medium heat, heat sausages and water to boiling. Reduce heat. Cover; simmer 5 minutes. Uncover; cook about 15 minutes, until water is evaporated and sausages are browned, turning occasionally. Remove and keep warm.
Cook for 1 hour after it comes to a boil. Seal in hot jars.
Spray 9 x 13-inch glass baking dish with Pam cooking spray. Sprinkle 3 cups of shredded cheese evenly into dish. Melt margarine in medium skillet over medium heat. Saute onions, bell pepper and mushrooms in margarine until tender. Arrange vegetables over cheese in baking dish. Top vegetables with ham strips and sprinkle remaining cheese over ham strips. Beat eggs in separate large bowl. Beat in flour, parsley and milk. Blend well and pour over mixture in baking dish. Cover and refrigerate 8 hours or overnight.
Cream butter, sugar and beaten eggs. Fold in pineapple and bread crumbs. Add cream; mix carefully. Bake 1 hour at 350°.
Mix all ingredients thoroughly and refrigerate for 24 hours. Shape into rolls and bake in 300° oven on broiler pan. Grease drips through to bottom of broiler pan.
Shred cabbage as for cole slaw. Fry bacon until crisp. Pour off all but about 4 tablespoons of bacon drippings. Mix all ingredients together and simmer 1 1/2 hours on low heat.
Prepare cake according to package directions. Cool. Tear half of cake into pieces in large bowl (use punch bowl). Prepare pudding using the 3 1/2 cups milk. Pour 1/4 cup Kahlua over cake pieces, then spread half the pudding over cake. Then spread half the Cool Whip over pudding and then sprinkle half the candy over Cool Whip. Layer remaining cake, Kahlua, pudding and Cool Whip. Top with remaining candy.
Simmer beer, lemon rind, cinnamon and ginger. Mix corn flour and cold water to a smooth paste. Add a few spoonfuls of the hot beer and then add the corn flour mixture to the beer in the saucepan. Cook soup gently. Mix egg yolks and milk together and away from heat, add to the soup in the pan. Heat thoroughly without boiling. Serve with slices of fried bread.
Heat oven to 375°. Press cookie dough into ungreased 9 x 13 pan. Press 1/2 cup of pecans into dough. Pour caramel topping over crust. In medium bowl, combine flour, peanut butter, sugar, egg and vanilla; stir with fork until well blended and coarsely crumbled. Sprinkle over caramel topping and press down. Bake for 25 to 30 minutes. Remove pan from oven and cool 5 minutes. Spread with frosting; sprinkle with 1/2 cup pecans. Freeze for 30 minutes; cut into bars.
Melt margarine, add peanut butter and powdered sugar. Spread chocolate in double boiler. Spread over peanut butter mixture. Chill at least 30 minutes. Allow to rest a few minutes after removing from refrigerator before cutting into small squares. Store in refrigerator.
Blend in saucepan the chocolate, milk, sugar and flour. Cook until mixture is thick, then add butter and vanilla. Serve hot.
Combine all ingredients in a large bowl. Stir until thoroughly mixed. Store in an airtight container. Use 2 heaping teaspoonfuls (more or less to taste) for each cup of boiling water. Simmer. Makes about 30 servings.
Preheat oven to 450°. In a plastic bag or bowl, shake or toss all ingredients until vegetables are coated. Empty into 13 x 9-inch baking dish. Discard bag. Bake, stirring once, 20 minutes or until vegetables are tender. Makes 4 (1/2 cup) servings.
Preheat oven to 425°. Peel potatoes and cut into 1/4's. Fine chop garlic. Place 1/2 of potatoes in 1 1/2-quart casserole dish. Add onion, salt, pepper and thyme on top. Add remaining potatoes. Pour oil on top. Bake, covered, 1 hour.
Cream shortening and sugar together. Add pumpkin and egg. Mix flour, soda, cinnamon and salt and mix this into the creamed mixture. Stir in the butterscotch bits, nuts and raisins. Spoon the cookie dough onto ungreased cookie sheet. Bake 10 to 12 minutes at 375°.
Leave cheese at room temperature for about 2 hours. Place all ingredients, except nuts, in a mixing bowl. Beat with mixer until all ingredients are thoroughly combined. Shape into a ball; roll in chopped nuts. Wrap in waxed paper or plastic wrap; refrigerate.
In Dutch oven, pour olive oil and cook over moderate heat. When hot, add garlic and cook 15 seconds. Add 1/2 of fish mixture, the clams, wine, tomatoes, oregano, salt and pepper. Cook over high heat; simmer for 1 minute. Lower heat; cover and cook 2 minutes. Add remaining fish; stir gently for 2 more minutes. Stir in parsley. Serve with garlic bread. Serves 4.
Combine melted butter or margarine with brown sugar, corn syrup and salt. Bring to a boil. Continue boiling, stirring constantly, for 5 minutes. Remove from heat and stir in baking soda. Add nuts, if desired.
Mix all ingredients well. Store in refrigerator until chilled. Drop by teaspoonful in deep hot grease.
Stir water into ingredients quickly. Add the eggs, butter and milk. Bake in greased baking pan or casserole 1 hour at 400°.
Press shredded zucchini dry between paper towels. Put into large mixing bowl. Stir in flour, cheese, oregano, basil and pepper. Add mayonnaise and eggs. Mix well. Pour a thin layer of oil in skillet to cover base. Heat over medium heat. When oil is hot, spoon 2 tablespoons batter into a 2-inch diameter in skillet. Fry until golden brown on both sides, approximately 3 minutes a side.
Steam vegetables until just tender in the following groups: cauliflower, broccoli, carrots, mushrooms and zucchini, bell pepper. Meanwhile, combine olive oil, garlic, salt, pepper and herbs in a large bowl. Add the steamed vegetables (okay if still hot). Mix well. Stir in vinegar within 30 minutes of serving to retain bright vegetable colors. Serves 6 to 8.
Strain pineapple, heat the juice and mix with jello. When partially firm, add other ingredients and allow to stand until firm. Serve on lettuce.
Place ingredients (except kielbasa) in saucepan and bring to a boil. Boil for 3 minutes, then simmer for 10 minutes. Place sauce in crock-pot and add kielbasa. Slow cook for 1 1/2 hours.
Cook onion and hamburger; drain. Put hamburger in an 8 x 10-inch casserole dish. Pour 2 cans of tomato paste over hamburger. Place cooked macaroni on top of tomato paste. Sprinkle grated cheese over macaroni. Pour pinto beans over top of cheese mixture. Mix up enough cornbread batter to cover this and pour over this and bake at 375° until bread is done. You can use the size of dish that you want.
Place margarine in 6-cup ring dish. Microwave, uncovered, on High, about 45 seconds or until melted. Sprinkle brown sugar and pecans evenly over margarine. Microwave, uncovered, 45 seconds to 1 minute, or until hot and bubbly.
Cook apples in water until soft and all the water has cooked away. Mash and add sugar.
Wash peppers. Cut slice from stem end and remove seeds. Cover with boiling salted water. Boil, uncovered, 3 to 5 minutes; drain. Halve lengthwise. Brown onion in butter; add poultry seasoning, rice, salt and pepper. Fill peppers with rice mixture. Place in baking dish with a small amount of water. Bake 15 to 20 minutes at 400°.
Brown meat, onion and green pepper in a large skillet. Boil macaroni in a large pot. To the ground meat, add tomato sauce, tomatoes, corn, parsley, oregano, chili powder, garlic powder, salt, pepper and jalapeno, if desired. Let mixture simmer on low about 30 minutes, so that it is fairly thick. Drain macaroni. Mix macaroni with the meat mixture. Stir well. Arrange cheese on top, so that it covers all the meat. Cover and let cheese melt.
Mix 6 ounces boiling water with 1 1/2 teaspoons mixture. Can keep dry mixture in sealed container and use as needed. Should yield approximately 50 servings.
Combine sugar, eggs and flour. Add butter and milk; pour into prepared pie shell. Put 1/2 cup coconut on each pie. Bake at 425° for 20 minutes and 350° for 25 minutes. Makes 2 pies.
To flatten beer, bring to room temperature. Pour from glass to glass until bubbles disappear. Put all the ingredients in, in order listed. Use the Basic Bake setting.
Line muffin tin with liners.	Place one vanilla wafer in each liner. Mix cream cheese, vanilla and sugar on medium speed until well blended. Add	eggs. Mix well. Pour over wafers, filling 3/4 full. Bake 25 minutes at 325°. Add any kind of fruit filling as topping.
Spray and flour a 9 x 13-inch pan. Bake at 350° for 30 minutes. Test with toothpick.
Use 2 cups salt for 3 gallons of cucumbers. Let stay 9 days. Wash and slice. Cover with alum water (a 10 cent can). Let stay 24 hours. Wash and cover with vinegar. Let stay 24 hours. Drain and put a layer of cucumbers and a layer of sugar. Use gallon jug to pack pickles in.
Dip chicken in sour cream and coat well with cracker crumbs. Place chicken in a 9 x 13-inch baking dish and drizzle with margarine. Bake at 350° for 45 minutes.
Mix thoroughly in bowl first 4 ingredients. Stir together in another bowl the dry ingredients. Mix dry ingredients into shortening mixture. Chill dough in refrigerator for 2 hours or overnight.
Preheat oven to 350°. Mix together flour and sugar in a large bowl. Add remaining ingredients and mix well. Pour mixture into an ungreased 9 x 13-inch baking dish. Bake for 45 to 50 minutes or until toothpick inserted in the middle comes out clean. Cool completely before topping.
Melt margarine; add peanut butter, then add 10x sugar and Rice Krispies. Form eggs. Refrigerate overnight or couple of hours. Melt in double boiler the chocolate and paraffin. Dip the eggs into chocolate. Lay eggs on waxed paper until chocolate is hard.
Preheat oven to 300°. Grease 9x13 baking dish. In a bowl beat butter and sugar. Then beat in one egg at a time. Blend in corn, chilies and both cheeses. In another bowl stir flour, cornmeal, baking powder, salt and pepper. Mix both mixes together; pour in dish and bake 1 hour.
Slightly brown hamburger; pour off fat. In another pot, cook vegetables until soft in as little water as you can; don't drain water from vegetables. Add meat and Cheddar cheese soup; cover and simmer for 15 minutes.
Mix all ingredients in blender and chill for several hours in the refrigerator before using. Excellent with all types of cut-up fruits.
Mix all ingredients together and put into a greased and floured Bundt pan. Bake at 350° oven for 50 minutes.
Cream sugar and butter at medium speed for 5 minutes. Add egg yolks, blend well. Add pineapple and cream to mixture. Cook over hot water until thick. Cool. Add nuts and cherries. Place a thin layer in bottom of 12 x 2-inch pan. Fill pan with alternate third layers; fruit mixture and crushed wafers. Refrigerate overnight. Serve with whipped cream. Serves 50.
Soak crumbs in cream, then add rest of ingredients; mix thoroughly until smooth. Shape into small balls about 1 inch. Fry in butter or olive oil until evenly brown or bake at 350° for 15 to 20 minutes. Drain oil from meatballs, then cover, about half, with a good dry white wine, simmering at a low heat until most of the wine is boiled away. Serve hot or cold.
Cook spaghetti. Combine with rest of ingredients. Bake in buttered loaf pan set in hot water for 1 hour. Serve with Pimento Mushroom Sauce.
Mix well. Bake in loaf pans at 350° until done, 30 to 40 minutes.
Cream eggs, sugar and oil. Sift together flour, soda, salt, and cinnamon. fold into creamed mixture. Add coconut, nuts, apples, and vanilla. Mix and pour into 9 x 13 pan. Bake 1 hour at 350 degrees.
In saucepan, combine soup, water, onion, salt and pepper. Bring to boil, stirring constantly. Pour into greased 1 1/2-quart casserole dish. Mix in uncooked Minute rice, peas and tuna. Sprinkle with cheese. Bake, covered, at 375° for 20 to 25 minutes.
Beat egg whites stiff; add cheese, cayenne and bread crumbs. Pat into small balls and fry in hot deep fat (375°) until light brown. Makes about 16 balls.
Put all in saucepan and when it comes to a boil, time it and let it boil just 8 minutes. Take from fire; add 1/4 pound of butter and 2 tablespoons vanilla. Beat until quite stiff. Pour into buttered tins and cut in squares.
Cook potato and carrot about 15 minutes in boiling water to cover. Mix all other ingredients together. Add potato and carrot and mix well. Pour into pie shells and bake for 45 minutes at 375°.
Drain juice from pineapple. In a saucepan, combine juice with sugar, cranberries, raisins and spices. Cook 15 minutes or until boiling. Reduce heat and simmer 25 to 30 minutes until cranberries are tender. Add pineapple and nuts; mix well. Refrigerate for at least 4 hours, until chilled.
Mix sugar, gelatine, salt and water over medium heat, stirring constantly, until dissolved. Put in large bowl until partially set. Add beaten egg whites (should be stiff) and lemon juice and beat until fluffy. Chill until partially set. Fold in sour cream and whipped whip cream. Put in mold and set. Serve with strawberries or other fresh fruit.
Combine all ingredients and mix lightly. Spoon into 8 x 10-inch baking dish. Toss corn flake mixture over casserole. Bake, uncovered, at 325° for 35 minutes. Add additional cheese if desired. May be used as a salad instead; omit the corn flakes. Add green grapes and refrigerate.
Cook hamburger and noodles separately. Mix cheese, cooked noodles, meat and sauce together in a casserole dish. Top with pepperoni and cheese. Bake at 350° until bubbly.
Brown pork chops in skillet; add salt to taste. Place chops on top of rice in deep casserole. Put a thick slice of onion and a slice of raw tomato or 1/3 cup canned tomatoes on each chop. Add a ring of green pepper. Add tomato juice or bouillon to skillet in which chops have been browned. Add thyme and marjoram to liquid. Pour liquid to casserole. Cover and bake at 350° for 1 hour.
Mix peanut butter and syrup until thoroughly combined. Add cereal; stir until well coated. With the back of a tablespoon, press mixture evenly and firmly in bottom and around sides of lightly buttered 9-inch pie pan forming crust. Chill until firm. Spread ice cream evenly in cooled crust; freeze until firm.
Line an 8-inch square pan with foil. In small microwave-safe bowl, place butterscotch chips and 1/3 cup sweetened condensed milk. Set aside.
Heat oven to 350°. Melt margarine in ovenproof skillet. Stir in flour. Cook 1 minute until smooth and bubbly, stirring constantly. Gradually stir in chicken broth. Cook until mixture thickens and boils, stirring constantly. Stir in pepper and sour cream. Stir in vegetables, chicken and onion. Simmer 5 minutes, stirring occasionally. Place biscuits on top of hot chicken mixture. Bake at 350° for 25 to 30 minutes or until biscuits are brown. Serves 4 to 6.
Put in 2 1/2-quart casserole. Combine all ingredients. Bake, covered, at 350°, for 20 minutes until heated thoroughly.
Put all ingredients in blender and mix until everything is combined. If electric beaters are used, beat about 10 minutes. Refrigerate for flavors to blend. Shake before using. Makes about 1 quart.
Butter a casserole dish. Place onion slices in bottom of dish. Place roast on onions. Add cloves, bay leaf and rosemary and place around meat. Sprinkle with salt and pepper. Pour beer over roast. Cover tightly with foil. Bake in 325° oven for 2 1/2 hours or longer, until tender.
Put 2 cups hot water in Jell-O. Let set and cool. Mix rest of the ingredients in large mixing bowl. Stir occasionally. Put in refrigerator. Let set like Jell-O.
Combine meat, mushrooms, egg, onion, bread crumbs and seasonings; mix lightly. Press meat mixture onto bottom and sides of a 9-inch pie plate. Bake at 400° for 15 minutes. Remove meat shell from oven. Reduce oven temperature to 350°. Drain excess fat from meat shell. Mash hot potatoes with milk. Stir in process cheese, parsley and salt. Fill hot meat shell with potato mixture. Bake for 10 minutes. Makes 6 servings.
In a 2-quart casserole dish, melt butter, then add rice, soups and mushrooms. Cover and cook at 350° for 1 hour.
Combine all ingredients except nuts. Shape into ball and roll in finely chopped nuts. Wrap in waxed paper and store in refrigerator. Serve with crackers.
Cream sugar and butter. Add eggs. Mix well. Add milk and vanilla. Combine with flour, then nuts and fruits. Divide mixture into 2 parts. Cook first half parts in 2 round cake pans. While the layers are cooking, mix other half mixture with the cocoa and pumpkin spice. Pour this mixture into 2 cake pans and bake. Best let to set for a couple of days before adding topping mixture. Bring to a boil and let boil for 4 minutes the coconut, sugar and water. Start with a chocolate layer and spread some of topping. Then top with white layer and top with topping until all 4 layers have been used and topping spread. This makes a tall cake. Decorate with pecan halves and red and green cherries. Bake at 350° for 35 minutes per layer or until done.
Heat oven to 350°. Roll dough out flat onto a stone or rectangular baking dish. Bake 16 to 18 minutes or until brown. Cool 10 minutes. Combine cream cheese, brown sugar, peanut butter and vanilla. Spread mixture evenly over cookie. Peel, core and slice apples into small pieces. Arrange apples over mixture. Sprinkle with cinnamon. Heat caramel sauce and drizzle over apples. Sprinkle chopped peanuts over the top. Cut and serve.
In a large kettle, bring water to a boil. Add all vegetables and bouillon cubes. Reduce heat. Cover and simmer 30 minutes. Add soup and cheese. Stir until blended.
Prepare jello according to directions and chill until thickened. Mix the remaining ingredients together and stir them into the thickened jello. Chill until set.
Cook bacon until crisp; drain. Cook Canadian bacon until hot; drain. Toss hot spaghetti with enough hot bacon grease to keep spaghetti from sticking. Toss in bacon, eggs and onions, half cheese and salt and pepper to taste. Serve with remaining cheese on the side and French bread. Serves 6 to 8.
Heat oven to 350°. Mix sugar and shortening. Add eggs, pumpkin and water. Blend in flour. Add cinnamon, nuts and raisins. Bake at 350° for 1 hour and 10 minutes.
Cream butter and sugar. Add egg, salt, baking powder, flour and vanilla. Work into several balls. Chill in refrigerator for one hour. Roll on well floured board. Cut into desired shapes. Bake at 350° for 10 to 15 minutes.
Have cheese and oleo at room temperature. Mix in mixer until fluffy. Add flour, Rice Krispies, sauce and seasoning. Mix well. Pick up small amount with hands and roll into ball. Mash flat with fork. Bake on cookie sheet at 350° for 10 to 15 minutes or until golden brown. Watch carefully.
Wash and slice cucumbers thin. Put into pot. Sprinkle with salt. Let stand overnight. Drain. Mix vinegar and all other ingredients in same pot. Mix and add cucumbers and onions. Stir with wooden spoon until it comes to a boil (do not boil). Ladle into 4 or 5 pint size jars. Seal securely.
In large chilled punch bowl, combine punch, lemon 'n lime and orange juice	concentrates. Mix well. Slowly add 7-Up. Add ice cubes. Float orange slices on top. Makes about 5 gallons.
Prepare Stove Top stuffing according to package and set aside. Line pan with raw chicken breasts. Cover with ham slices. Top with cheese (use lots). Cover with soup, then cover with stuffing. Bake at 350° for 60 minutes.
Melt butter in top part of double boiler; add flour, salt and pepper. Cook until bubbly. Slowly add milk; stir briskly. Cook over hot water until thick and smooth, stirring occasionally. Continue cooking for about 5 minutes. Add egg yolks, then onion, mustard and Worcestershire sauce. Stir in crabmeat. Pour mixture into 1-quart casserole dish. Cover with buttered breadcrumbs. Bake at 400° for 45 minutes. Serves 2.
Mix dry ingredients. Mix softened butter with flour mixture. Add buttermilk. Knead dough on floured surface 4 or 5 times. Roll dough out and cut biscuits. Put on buttered tray and cook in oven, preheated at 450°, until brown.
Saute meat and onion; drain. Add chilies, taco sauce and soup to meat mixture. Tear tortillas in half in 9 x 11-inch baking dish. Pour 1/2 meat mixture over tortillas. Repeat layers and sprinkle cheese on top. Bake at 350° for 20 minutes.
Combine butter, sugar, syrup, eggs, vanilla and salt. Add pecans. Put in pie shell. Cook at 325° for 50 to 55 minutes. Let cool before serving.
Mix first 3 ingredients in punch bowl. Add raspberry sherbet. Have all ingredients cold. Serves 50.
Leave cheese at room temperature for approximately 2 hrs. Place all ingredients except nuts in a mixing bowl. Whip with mixer until all ingredients are thoroughly combined. Shape into a ball and roll in chopped nuts. Wrap in wax paper and refrigerate until completely chilled.
Cook beans according to directions, drain and cool. Combine beans, tuna and celery. Mix mayonnaise, lemon juice, soy sauce and garlic powder; add to salad, toss well and chill. Before serving, add noodles and mix well.
Mix the sugar, cinnamon and milk mixture. Boil to a soft ball stage. Add the nuts. Be very careful, will scorch easily.