HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown meat until done. Drain. Grease casserole dish. Layer bottom of dish with meat. Add salt and pepper. Next, top meat with green beans, mushroom soup, onion rings and Tater Tots. Bake in 350° oven until done, hot and bubbly, about 1 hour. Makes 4 or 6 servings.
Brown sausage and drain. Melt cheese and milk in a microwave dish, stirring often. When it's all melted, stir in the drained sausage. It's ready for dipping.
Preheat oven to 375°. In a large bowl, mix melted butter or margarine and brown sugar. Beat in eggs, one at a time. Sift all-purpose flour with baking powder and salt. Blend into the sugar mixture. Add rolled oats, orange juice, seedless raisins and chopped nuts (optional). Mix ingredients thoroughly and spread into a greased 9-inch square pan. Bake for 20 to 25 minutes, until browned. Cut into squares while warm.
Boil six good sized potatoes with their jackets on. Take them out with a skimmer. Drain and squeeze with a towel to ensure being dry. Remove skin and mash them perfectly free from lumps. Add a tablespoon of butter, one egg and a pint of sweet milk. When cool, beat in half cup yeast. Put in just enough flour to make a stiff dough. When the mixture rises, make into small cakes. Let them rise the same as biscuits. Bake to a delicate brown. This dough is very fine dropped into meat soups or pot pies.
Melt butter and add flour and nuts. Press this into a 9 x 13-inch pan. Bake at 375° for 15 minutes and cool. Mix cream cheese, Cool Whip and sugar and spread over crust. Chill. Mix milk and pudding and spread over cream cheese mixture. Spread a layer of Cool Whip. Sprinkle with chopped nuts. Chill for several hours.
Preheat oven to 450°. In a large Ziploc bag, place all ingredients and shake until potatoes are coated. Pour in a shallow baking pan. Bake approximately 40 minutes. Stir every 15 minutes until potatoes are tender and brown. Makes 6 to 8 servings.
Whirl all ingredients in blender for 30 to 60 seconds. Pour into tall glasses. Yield: 4 servings (2 3/4 cups). Serving size: 2/3 cup.
Heat oven to 350°. Cook onions and carrots as directed on package. Pour into ungreased casserole dish. Stir in cheese. Top with potatoes. Bake uncovered until bubbly, about 10 minutes.
Mix eggs, sugar and salt. Bring milk to a boil. Add milk to egg mixture slowly, beating as you mix. Add vanilla. Pour into unbaked pie shell and sprinkle with nutmeg. Bake at 425° for 15 minutes, then at 350° for 25 minutes.
In a saucepan, melt butter and stir in sugar. Remove from heat, mix remaining ingredients. Drop by spoonfuls onto cookie sheet. Bake at 350° for 9 to 10 minutes.
Mix first eight ingredients together until blended. Add zucchini and mix well. Pour into greased 9 x 13-inch pan. Bake at 350° for 30 minutes or until golden brown. Cut into squares to serve.
Line 10 x 15 pan with foil. Spray generously with Pam. Cover pan with crackers. Melt butter and add brown sugar. Boil 3 minutes. Pour mixture over top of crackers. Put in the oven at 350° for 5 minutes. Melt chocolate chips and spread over mixture. Top with sliced almonds. Cut while warm.
Sift flour, soda and sugar together. Mix oil, buttermilk, eggs, vinegar, vanilla and food coloring together and pour into flour mixture. Cook at 350° for around 30 to 35 minutes.
Chop onions and bell peppers; toast 1/2 bag of bread and then mix (tearing the toasted bread into small pieces) with onions and peppers (kneading). Pull off the amount of size of meatballs until all used. Then deep fry for 5 minutes on medium-high; then mix the brown sugar and Worcestershire sauce together. Spread on meatballs. Let set for 10 minutes and serve.
Heat oven to 350°. Grease 13 x 9-inch pan. Mix together all ingredients in large bowl. Spread into pan. Bake until golden brown, approximately 25 minutes. Quick, easy and delicious.
Unfold crescent rolls and layer on bottom of long Pyrex dish. Bake at 375° for 10 to 12 minutes until brown. Let cool.
Remove crusts from bread. Line the bottom of a buttered 9 x 13-inch baking dish with 8 slices bread. Layer broccoli, ham and cheese over bread; cover with remaining 8 slices bread. Beat eggs with salt, mustard and milk. Pour over bread. Refrigerate several hours or overnight. Before baking, sprinkle with buttered crumbs. Bake at 325° for 45 minutes.
Wash fish quickly in cold water and pat dry. Rub cavity with salt and pepper. Stuff with Garden Vegetable Stuffing. Close opening with skewers and lace with string. Brush fish with salad oil. Place fish in wire basket 4 to 6-inches from medium coals. Cook 45 minutes or until fish flakes easily with fork, turning 3 times and basting with mixture of butter and lemon juice.
Peel and seed the cucumbers. Chop finely and cover with salted ice water for 10 minutes. Drain well. Mix with cream cheese (at room temperature). Add seasonings. Seed and drain the tomatoes; do not peel. Take a thin slice from the bottom so tomatoes will stand upright. Stuff with the mixture.
Mix batter with a spoon until combined. Put into a greased and floured tube cake pan. Place into a 350° preheated oven. Cook until a toothpick inserted in center comes out clean, about 50 minutes.
Cook spinach as directed on package. Beat eggs and mix in spinach and other ingredients except bread crumbs. Put in buttered casserole dish. Add bread crumbs on top. Bake 45 minutes at 350°.
Sift dry ingredients. Cut in shortening. Dissolve yeast in warm water. Add buttermilk and yeast to dry mixture. Mix well. Let stand a few hours or overnight if you like. Turn out on board. Roll to 1/2 inch thickness. Cut. Dip in butter. Bake at 400°.
Blend the flour and milk in a saucepan. Mix well; cook over medium heat until smooth and thick. Cool completely. Beat the oleo or margarine, shortening and sugar with electric mixer at high speed for 10 minutes.	Add flour mixture; beat until well blended. Add the vanilla; mix well. Spread on cake.
Mix dry ingredients. Rub in margarine and add milk. Put half of mixture in square pan and pour lemon filling over. Then put remaining mixture on top. Bake at 350° for 30 minutes.
Mix well and let set in refrigerator for at least 8 hours. Makes approximately 2 cups.
Combine ingredients. Bake at 250° to 300° for 55 minutes or until done. Grease bottom of pan only. Makes 2 loaves.
Break eggs in a dish with melted butter. Mix sugar and flour together, then mix these	4 ingredients together. Add vanilla and buttermilk; mix well.	Pour into a 9-inch crust and bake at 350° for 45 to 50 minutes.
Put roast in foil-lined pan. Sprinkle with tenderizer. Bake at 300° for 45 minutes to 1 hour. Start putting sauce on roast. Bake another 45 minutes. Turn over and put more sauce on roast. Bake until done. Take out of juice and slice. Put slices back into pan with juice and bake for an additional 30 minutes.
Melt cream cheese, milk and garlic salt in a saucepan. Remove from heat and stir in corn and jalapenos. Bake 30 minutes at 350° in greased dish. Sprinkle with grated cheese or paprika, if desired.
Cream butter. Add sugar and blend thoroughly. Add vanilla. Blend in flour. Form into 4 rolls of about 1 1/2 to 2-inches in diameter and 10 to 12-inches long. Roll each log in colored sugar. Place on tray; cover and refrigerate overnight. Slice thin, about 1/4-inch, and bake on ungreased cookie sheet at 400° for about 10 minutes. Yield: 8 dozen cookies.
Mix sugar, cocoa, milk, margarine and salt. Bring to a boil; boil for one minute. Remove from heat. Stir in oats and peanut butter; stir well. Drop by teaspoons on waxed paper. Add chopped nuts, if desired.
Mix all ingredients together. Bake at 325° for 25 minutes. Sprinkle with seasoned croutons. Return to oven 5 to 10 minutes until croutons are browned.
Wrap each chicken breast with a strip of bacon. Layer in 9 x 13-inch baking dish. Mix sour cream and cream of mushroom soup. Pour over chicken. Bake for 3 hours at 300°.
Combine rice, apples, lemon juice, 1/2 cup sugar, cinnamon and salt in buttered shallow baking dish. Mix flour and remaining sugar. Cut in butter until mixture is crumbly. Stir in nutmeats. Sprinkle over rice and apple mixture. Bake at 350° for 30 minutes. Serve warm, topped with whipped cream. Makes 6 servings.
Cook until thick the egg yolks, juice, sugar and cornstarch. Add macaroni, oranges and pineapple; let stand overnight. The next morning add small marshmallows, maraschino cherries and nuts. Also add a large container Cool Whip.
Cut jumbo shrimp down the middle, long way. Put as much horseradish in slit to liking. Cut a strip of bacon in half and wrap it around the shrimp. Bake at 375° until bacon is crisp, about 1/2 hour.
Peel shrimp; save shells. Place shells in 1 cup water, bring to boil, reduce heat, simmer uncovered 10 minutes. Strain and discard shells. Coat shrimp with oil and blackening, set aside. Cook mushroom and onion in butter until tender. Cook shrimp until pink, approximately 2 minutes. Remove and set aside. Boil vermouth until reduced to 1/4 cup (2 to 3 minutes). Stir together sour cream and cornstarch, stir in shrimp broth, add to skillet. Cook until thick and bubbly. Cook 1 minute more. Add shrimp, red peppers, mushrooms and capers. Heat through. Serve over pasta or rice.
Mix all ingredients. Pour into 2 pie shells. Bake 1 hour at 325°.
Mix all ingredients except onion rings and bake at 325° for 30 minutes. Put onion rings on top.
Mix all except coconut. Drop by teaspoon in coconut. Roll and form into balls. Lightly grease pan. Bake at 350° for 10 to 15 minutes until brown.
Mix well. Pour over salad and toss with 1/2 cup sliced almonds.
Mix the first 8 ingredients. Simmer for 1 1/2 hours. Add remaining ingredients; simmer 20 minutes longer.
Combine water and pineapple juice with brown sugar. Heat to make a syrup and pour over rinds and juice of lemons. Cool; add rum and brandy and dash well with peach brandy. Serve in bowl with crushed ice. Serves 40 to 50.
Mix mayonnaise and cheese; add other ingredients. Freeze in 9 x 5 x 3 pan.
Sift flour, cocoa, salt and baking soda together 3 times. Cream the shortening with sugar until fluffy. Add egg yolks and vanilla and beat thoroughly. Add dry ingredients and milk alternately in small amounts, blending after each addition. Pour into greased pan and bake in moderate oven (350°) for 40 to 50 minutes. Makes one 8 x 8-inch cake.
Mix well and chill. Serve with chips and raw chilled vegetables. Makes about 1/2 cup.
Slice off top of tomatoes. Sprinkle with basil. Place a small slice of Feta cheese on top and sprinkle with desired amount of cayenne pepper. Bake in a 400° oven just until Feta is browned, 7 to 10 minutes.
Brown beef, onion and garlic in oil. Add ginger, pepper strips, beef broth and soy sauce. Bring to boil. Stir in rice. Cover; let stand 5 minutes and serve.
In saucepan, add raisins and water. Cook until water is gone; set aside. Beat together the oil and sugar; add beaten eggs, then vanilla. Combine flour, sugar, salt, vanilla and raisins. Add to mixture; stir well. Mixture will be fairly stiff. You may have to work in by hand. Form into balls. Dip in granulated sugar. Place on ungreased cookie sheet 2 inches apart. Bake at 350° for 15 minutes. Makes 4 1/2 to 5 dozen.
Slice onions (long way). Cut celery into 1-inch pieces. Melt margarine; cook celery 5 to 10 minutes. Add onions; cook 5 minutes more. Add drained bean sprouts (drained well). Add 1 1/3 cups of broth and cover; cook for 20 minutes. Meanwhile, with leftover chicken broth (2/3 cup). Add the cornstarch, soy sauce and sugar. Add to bean sprout mixture and cook 10 minutes more, along with diced chicken.
Mix cream cheese, egg, oleo and powdered sugar, then set aside. Mix pudding and milk. Fold in Cool Whip. Layer cookies, cream cheese mixture and pudding mixture in 8-inch flower pot. Decorate with seasonal flower and watch to see if it gets eaten!
Combine all ingredients and spread on muffin halves; cut into quarters and broil until brown and bubbly.
In a large plastic bowl, mix first 4 ingredients. Add half of the dry ingredients which have already been sifted together. Mix well. Add remaining half. Fold in nuts, cherries and raisins. Grease and flour 2 loaf pans and fill 2/3 full. Bake 1 hour at 350°. Makes 2 loaves.
Boil butter beans until just done, not soft. Drain, add all other ingredients. Refrigerate until chilled (overnight is best). Drain the part to be eaten.
Braise onion, green pepper and celery. Add ground beef. Drain after braising. Mix ketchup with ground beef mixture. The longer it sets, the better it is.
Prepare stuffing as directed on box. Mix milk and chicken soup together; set aside. Layer cubed chicken in a 9 x 13-inch baking dish. Place stuffing on top of chicken. Top with soup mixture. Add salt and pepper; dot with butter. Cover; place in oven. Bake at 350° for 25 to 30 minutes, or until bubbly.
Wash and slice daikon and pack it in a gallon jar, at least 3/4 full.	Mix salt, sugar, vinegar and turmeric well, and pour the mixture over	the daikon. Let it sit for 12 hours.	Mix well again and let it sit for another 12 hours. If the seal if tight, the jar may be turned upside down for the second 12 hours. Pack in smaller jars and store in refrigerator.
Preheat oven to 325°. Arrange bread slices on a baking sheet; place a slice of cheese on each bread slice. Place in oven to melt cheese. In a large skillet, melt butter. Add chicken pieces; cook until done. Place 1 piece cooked chicken on top of each bread slice. Return to oven to keep warm. Pour wine into same skillet. Add mushrooms and onions; saute until cooked. Stir in cornstarch, milk and salt. Cook, stirring constantly, until slightly thickened. Place chicken-topped bread on a platter. Top with mushroom sauce. Makes 6 servings.
Cut strawberries into slices. Put a layer of Nilla wafers in a large bowl, then on top of the wafers, put a layer of strawberry slices. Continue this layering between the two until you have filled the bowl, leaving at least 1 1/2 inches at the top of the bowl.
In a small bowl, combine margarine, garlic, chives and parsley; mix thoroughly. Form into 3/4-inch thick roll on waxed paper; wrap. Chill until very firm. With a rolling pin, gently flatten chicken to 1/4-inch thickness. Cut chilled roll of margarine mixture in 6 portions. Place 1 in center of each chicken breast half. Roll up tightly, tucking in ends. Secure with toothpicks. Dip each in flour, dusting lightly, then in egg mixed with water, then in bread crumbs, until well coated. Chill thoroughly.
Cream together with electric mixer, shortening and sugar; add eggs and mix well. By hand add dry ingredients alternately with buttermilk. Add vanilla and chocolate chips. Bake at 375° for 12 to 15 minutes.
Dissolve Jell-O in hot water. Add carrots, cheese and pineapple. Let stand until firm.
Combine drained vegetables and onions. Blend all other ingredients and bring to boil. Cool slightly and pour over vegetables. Marinate in refrigerator overnight.
Mix sugar, cocoa, flour, salt, eggs, oil and vanilla together with a wooden spoon. Stir in 1 cup chocolate chips and 1 cup walnuts. Pour into a greased 9 x 13-inch baking pan. Sprinkle rest of chocolate chips and walnuts over the top. Bake at 350° for 30 minutes. Cut into bars while warm.
Drain all vegetables. Put in buttered casserole dish, after mixing together. Crush 3/4 small box Ritz crackers. Place on top of vegetables. Add 1 package slivered almonds and 1 stick butter, sliced, on top evenly. Bake 1 hour at 325°.
In a bowl, mix together cinnamon and sugar. Roll each biscuit in mixture. Layer on bottom of a 13 x 9-inch pan as in fallen dominoes order with biscuits. In saucepan, combine brown sugar, butter and ice cream. Bring to a soft boil. Pour over biscuits. Bake in a preheated 350° oven for 20 to 25 minutes.
Stir boiling water into jello; stir until dissolved. Stir in cold water and cinnamon. Pour 2 cups of the gelatin into medium bowl. Refrigerate about 1 1/2 hours, or until thickened. Reserve remaining cup at room temperature. Stir apple and cranberry sauce into thickened jello. Spoon into a 6-cup mold and refrigerate until set. Beat reserved cup of gelatin and cream cheese with wire whisk until smooth. Pour over gelatin in mold. Let set until firm, about 4 hours. Unmold. Serves 12.
Heat cream of mushroom soup (undiluted) and cream cheese until smooth. Add pepper, onion, gelatine and mayonnaise. Fold in crab meat last. Pour in mold and chill several hours.
In 2-quart pan, cook butter or margarine, cocoa, sugar and milk. Bring to a boil about 1 minute. Add other ingredients; mix well. Drop by spoonfuls onto wax paper. Let harden.
Add enough additional flour to roll out. Roll out to about 1/4-inch thick or pinch off dough and make into small balls. Pat down to desired thickness. They are softer if not rolled or patted too thin. Bake at 300° until barely done.
Mix all ingredients together. Add apples; stir to mix. Spray a 9 x 13-inch pan with Pam. Pour batter into pan. Bake at 350° for 50 to 60 minutes. Very moist; no frosting required.
Mix all dry cereals and salted peanuts in a large roaster. Mix Worcestershire sauce and butter together and pour over cereal. Cover and cook in a slow oven at 225° for 1 1/2 hours.
Combine brown	sugar,	oleo, corn syrup and salt; heat until bubbly, then cook for 5 minutes.	Remove from heat and stir in baking soda. Stir until foamy and pour over the corn. Put the corn in 2 large baking pans. Bake at 250° for 1 hour, stirring every 15 minutes.
Cream softened butter and brown sugar. Add egg and vanilla; mix until smooth. Add flour mixture and sour cream; stir. Fold in cashews. Bake at 400° for 10 minutes.
Lightly coat two 9 inch pie plates with non-stick cooking spray. Coarsely shred potatoes; place into a large bowl of cold water to keep them from discoloring and to rinse off excess starch. Heat 2 tsp. oil in a large skillet. Drain half of the potatoes very well, add to skillet and sprinkle with 1/2 tsp. salt. Cook over medium high heat, stirring often, 8 minutes or until potatoes are soft and pale golden. Press potatoes evenly over bottom and up sides of pie plate. Repeat for second pie. Cover and refrigerate up to one day. About 50 minutes before serving, heat oven to 350°. Whisk eggs, milk, dry mustard and remaining 1/4 tsp. salt in a large bowl to blend. Divide ham, cheese, bell pepper and scallions between pie plates. Pour half the eggs mixture over each. Bake 35 to 40 minutes until a knife inserted near center of pies comes out clean.
Arrange fish on a microwave-proof platter with the thicker parts to the outside of the dish. Combine other ingredients and brush mixture over fish. Cover fish with plastic wrap or wax paper and microwave on the High setting for 5 minutes. Check for doneness. Continue microwaving and checking at 1 minute intervals until fish is flaky and no longer translucent in the center. Garnish with 2 teaspoons lemon or lime peel and parsley. Yield: 4 servings.
Put pineapple juice, orange, lemon and sugar into blender and liquify. Pour mixture over ice.
Cook macaroni until slightly tender. Drain and set aside. Brown meat and onion in small skillet. Add tomatoes and simmer 10 minutes. Oil a 1-quart casserole and spoon in 1/3 of the meat mixture. Add macaroni and then the rest of the meat mixture. Spread cheese on top and cover tightly. Bake at 400° until bubbly. Serves 4.
Cream butter, sugar and vanilla until light and fluffy. Combine flour and cocoa. Blend into creamed mixture. Add nuts and beat on low speed until well blended. Chill dough 1 hour or until firm enough to handle.
Cook chicken wings until tender. Remove wings from broth and add can of tomatoes and frozen soup mix. (If you are making a large amount of soup, use large bag of frozen soup mix; if a small amount if being prepared, use a small bag of frozen soup mix.) Add potatoes (2 or 3 for small amount or 5 or 6 for larger amount). Serve with crackers or cornbread.
Preheat oven to 350°. Prepare brownie mix according to the directions on the box. As you stir the ingredients until well blended, be sure to take a taste test of the batter before spreading into the greased pan. Leave a little in the bowl and on spatula to taste while the rest bakes.
Melt chocolate bits and shortening in double boiler and stir until chocolate melts and mixture is smooth. Remove from heat and pour half of the mixture into foil-lined, 9-inch square pan and refrigerate 10 to 15 minutes. Return remaining chocolate to double boiler to keep warm. Combine over boiling water the caramels, butter and water. Stir until caramels and mixture are smooth. Stir in nuts. Pour into chocolate-lined pan and	spread evenly. Refrigerate until tacky, about 15 to 20 minutes.	Spread remaining	chocolate evenly on top of caramel.	Refrigerate and chill 1 hour.	Cut into 1 x 2-inch pieces. Keep refrigerated. Tastes just like Snickers.
Place fruit on bottom of greased 9 x 13-inch dish. Sprinkle with sugar. Mix together flour, salt, sugar, milk and egg. Toss with fork until crumbly. Sprinkle over fruit. Drizzle butter over top and bake at 375° for 35 or 40 minutes until brown.
Mix yeast in lukewarm water; blend and set aside. Mix potatoes, oleo, eggs, salt and sugar; blend into flour and add yeast water. Blend well; place in greased bowl. Cover with cold damp cloth and place in refrigerator until ready to use. Remove amount of dough desired; roll out and cut. Butter tops and let rise 2 to 3 hours. Bake at 400° for about 10 minutes.
Mix all ingredients together. Pour into lightly greased casserole dish. Bake at 350° for 25 to 30 minutes.
Scald milk in double boiler. Add marshmallows and cook, stirring until they melt. Remove from heat and pour over graham crackers, raisins, candied fruit and nuts; mix thoroughly. Place in wax paper-lined pan. Press down firmly. Cover with foil. Place it into refrigerator and allow cake to "age" for 1 month. Uncover once weekly and sprinkle with 1 teaspoon brandy.
Preheat oven to 325°. In a large mixing bowl, beat egg yolks with Eagle Brand milk, ReaLime juice and food coloring. Pour into pastry shell and bake for 30 minutes. Cool and chill. Top with whipped topping.
Halve and pit plums; sprinkle sugar over them in a saucepan until sugar is dissolved and juices are formed. Bring to a boil and simmer until tender (10 minutes). Allow to cool. Butter tortillas on one side with sugar and cinnamon sprinkled on top; bake in 350° oven for 15 minutes.
Sift dry ingredients together. Pour liquid ingredients over dry ingredients and stir until smooth. Pour into 9-inch pan or muffin papers. (Makes 12.) Bake at 350° for 35 minutes.
Cook all but apples for 10 minutes. Remove white part of candy centers. Add apples and cook 10 minutes more. Remove apples and cook syrup 5 minutes more. Pour over apples and store in fridge.
Stir all together. Spread on Italian rolls. Wrap individually in foil. Bake at 400° for 20 to 25 minutes.
Spread cranberries in iron skillet. Sprinkle with sugar and cover. Bake 1 hour at 275°. Remove lid and pour brandy into skillet. Serve from crystal compote.
Whisk all together. Place small amount of oil in fry pan or on griddle. Cook each side of pancake until golden brown.
Bring nectar to a boil. Add gelatin and stir until dissolved. Stir in water and lemon juice. Chill until partially set. Stir in oranges, grapes and apples. Pour into a 4-cup mold. Serves 6. Double recipe for a 7 1/2 x 11 x 2-inch pan.
Arrange potatoes and 1 tablespoon of cut up onion evenly in greased 2-quart baking dish. Sprinkle with salt and pepper. Mix remaining ingredients and spread evenly over potatoes. Juicy meat loaf bakes right over sliced potatoes.
Beat eggs. Add oil, vanilla and zucchini. Sift together salt, sugar, cinnamon, flour, baking soda and baking powder. Add to liquid ingredients. Pour into 2 loaf pans* and bake at 350° for 1 hour.
Mix all except cheese. Preheat oven to 375° and grease large skillet. Pour 1/2 of mixture in pan. Add 1/2 cheese. Pour rest of mixture on top and add cheese. Bake about 50 minutes.
Mix together the first six ingredients. In a separate bowl, mix together remaining ingredients and stir well. Pour over macaroni mixture. Chill.