HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine tuna, celery, green pepper, relish, lemon juice, mayo and cheese. Spread evenly on 6 slices bread and cover with remaining slices. Combine eggs and milk. Melt butter in skillet. Dip sandwiches in egg mixture. Turn so both sides are coated. Cook sandwiches until golden brown on both sides. Makes 6 servings.
Put cherries in pan and smooth out. Put pineapple on top. Sprinkle sugar on top evenly. Spread cake mix on top. Pour melted butter on top and sprinkle pecans on top.
Simmer sugar, water and lemon peel 20 minutes. Remove from heat and allow to cool. Add vodka, almond, vanilla and chocolate flavoring. Remove lemon peel. Yields 1 1/2 fifths; cooled Amaretto can be poured into 2 bottles.
Place 4 pork chops in bottom of baking dish. Salt and pepper the chops. Place carrots, potatoes and onion on top of chops. Pour over this 1 can cream of mushroom soup plus 1/2 can of water. Cover and bake at 350° for 1 hour.
Season chicken with paprika, garlic salt and celery salt. Place chicken skin side up in greased shallow 2 1/2-quart baking dish or 13 x 9-inch baking pan. Bake at 425° for 20 minutes. Push chicken to one side. Add rice, onion, peppers and parsley. Combine remaining ingredients and heat to boiling. Pour over rice mixture; stir well. Arrange chicken on rice. Cover and continue baking 30 minutes longer or until rice is tender and liquid is absorbed. Makes 6 servings.
Roll out and sprinkle sugar on them. Bake at 350° about 12 minutes.
Mix flour with sugar, amount depending on rhubarb tartness and your taste buds. Mix lightly with rhubarb; place in pie shell and dot with butter. Cover with top crust with slits cut in it or make lattice work top. Bake in a 425° oven for 40 to 50 minutes until juice begins to bubble through slits. Serve warm.
Chop chicken into bite size pieces. Brown in a Dutch oven with a little olive oil. Add onion and garlic, stirring until onion begins to get a little limp. Add squash, corn, tomatoes, comino, salt and pepper. Simmer about 30 minutes or until chicken and squash are done.
Marinate flank steak several hours, then grill. Slice thin on diagonal to serve.
Mix 2 cups flour, sugar, salt and yeast in a large bowl. Add water, parsley, shortening and herbs. Beat and add the remaining flour. Add more flour, if needed. Cover and let rise in a warm place for 40 minutes.
Place leaves and garlic into food processor. Blend. Add oil (may freeze at this point) or add nuts and cheese. Use with spaghetti, linguini or add tablespoon to soups.
Quarter carrots and cut into 1/2-inch pieces; set aside with onion and mushrooms. Coat a nonstick skillet with oil and brown chicken on both sides, after salt and peppering; set aside.
Mix all ingredients together. Form into 2 balls. Roll out for 2 pie crusts. Use for pies such as tourtiere or fruit pies.
Drain pineapple. Put the juice in a bowl. Slice bananas lengthwise and then cut into pieces. Put the pieces in pineapple juice.
Core and chop red apples without paring. Mix all ingredients with salad dressing to which cream has been added. Heap in crisp lettuce cups and garnish with walnut halves. Makes 4 servings.
Mix jello in 3/4 cup hot water. Let stand for a few minutes. Add Pet milk and all other ingredients; mix well and pour in desired mold.
Brown hamburger and drain well. Add rest of ingredients. Cook over medium heat for at least 1 hour, the longer the better.
Mix all ingredients and mold. These can be colored pastel colors or whatever color you need for baby showers, wedding showers, anniversary and etc.
In a mixing bowl, combine cake mix, pineapple juice, eggs and 2 chopped pineapple rings. Blend until smooth. Melt butter in skillet over medium-low heat. Add brown sugar and stir to dissolved. Arrange 8 pineapple rings in bottom of skillet. Place a cherry in center of each ring. Pour batter evenly into skillet. Cover and heat until cover is hot to touch, about 4 to 5 minutes. Reduce heat to low or simmer and bake 15 to 20 minutes until cake is done. Turn out onto a large plate.
Brown sausage. Combine ingredients. Add apples. Pour into greased 10 x 6-inch pan. Put sausage on top. Bake at 350° for 15 to 20 minutes. Serve with syrup.
Brown flour in oil until copper color. Add 1 cup onions. Add to water a bag of crab boil and let come to a boil. Remove bag and add roux, bay leaves, remaining onions, celery, garlic and bell pepper. Let simmer for 1 hour. Then add Ro-Tel tomatoes, tomato sauce and seasonings. Let simmer another 30 minutes. Add shrimp, green onions and parsley. Let boil until shrimp are cooked, about 3 to 5 minutes. Add 1 tablespoon file. Remove bay leaves. Serve over rice.
Cook sauce for 2 hours; then add shredded meat and simmer. Serves 12 people.
Mix together cooked spaghetti, eggs and Parmesan cheese. Place mixture in baking pan and spread evenly. Spread Ricotta cheese as evenly as possible over spaghetti mixture.
Mix together sugar, butter and beaten eggs. Mix flour, coconut, nuts and vanilla. Add to first mixture. Pour into well-greased, 9 x 13-inch pan. Bake 40 minutes at 325°. Sprinkle with powdered sugar.
Place apples in a buttered 10 x 6 x 2-inch baking dish. Sprinkle gelatin over apples. Combine flour and sugar in small bowl. Cut margarine in until mixture is crumbly. Sprinkle over apples. Bake at 350° for 30 minutes.
Cook spinach as directed and drain. Saute onions in butter until transparent. Add stuffing mix to sauteed onions. Mix eggs, spinach and garlic powder and add to stuffing-butter mixture. Roll into walnut-size balls and freeze on cookie sheet. Keep frozen in plastic bag until ready to bake. Preheat oven to 400°. Bake 15 to 20 minutes. Watch carefully; balls should be firm (not mushy).
Sift together flour, sugar and baking powder. Stir in whole wheat flour; blend. Beat together egg, milk and oil in a 4-cup measure. Add to dry ingredients. Heat griddle with butter. Add batter. Makes about 8 pancakes.
Cook squash and onion together. Drain. Combine soup and sour cream. Stir in carrots. Fold in squash and onions. Mix the butter and stuffing together. Put half of the squash mix in a casserole dish and half of the stuffing mix, then the rest of the squash and end with stuffing topping. Bake at 350° for 25 minutes or until bubbly.
Brown beef and cook onion, garlic and oregano. Add soup, water and vinegar.	Simmer 30 minutes, stirring now and then. In baking dish or cake pan, arrange in alternate layers of noodles, cottage cheese, meat sauce	and Mozzarella. Top with Parmesan cheese. Bake at 350° for 30 minutes. Let stand 15 minutes. Serves 6.
Soak bread cubes in milk; set aside. Cook bacon until crisp. Drain and crumble; set aside. Thaw egg substitute and scramble lightly in butter just until set. Add bread cubes to eggs and scramble until all ingredients are combined. Place in a greased 1 1/2-quart baking dish. Sprinkle seasoned salt over egg mixture and top with cheese. Saute bread crumbs in additional butter until brown. Sprinkle bread crumbs and crumbled bacon over cheese. Bake at 400° for 15 minutes.
Boil broccoli and onion in large pan for 3 minutes. (Do not drain.) Add Minute rice. Cover and remove from heat. Let stand 1 minute. Add butter and soup. Mix well. Pour into casserole dish. Top with shredded Cheddar cheese. Cover and bake for 20 minutes at 350°.
Heat soy sauce mixture, stirring until sugar dissolves. Pour over pork. Cover and chill 4 to 8 hours, turning meat occasionally.
Mix the first 3 ingredients thoroughly. Sift together the flour, cream of tartar, soda and salt. Mix together until dough forms. Roll into balls the size of walnuts. Roll in sugar-cinnamon mixture. Place 2 inches apart on ungreased baking sheet. Bake until lightly browned, but still soft at 400° (8 to 10 minutes).
Butter a 9 x 13-inch pan. Line bottom of pan with whole crackers. Mix pudding and milk; beat at medium speed until thick. Fold in Cool Whip; mix until blended. Pour 1/2 of pudding mixture over crackers. Add another layer of crackers then the rest of the pudding mixture. Top with a layer of whole crackers.
Begin to heat the milk in a nonstick saucepan. Mix cornstarch with a small amount of milk, to form a thick paste. With a wooden spoon, mix the warm milk and cornstarch. Keep stirring until mixture thickens. Add beaten eggs and vanilla. Serve over apple pie or as desired. Add to dessert pies for a delicious "hot" sauce. Also good chilled.
In small mixer bowl with electric mixer at medium speed, cream butter or margarine and sugar. Mix in egg, egg yolk and orange peel. Reserve egg white. Gradually stir in flour and salt just until mixed. With hands, form dough into a ball. Wrap and refrigerate for at least 1 hour. Preheat oven to 325°. Grease 2 large cookie sheets. Divide dough into quarters. Work with one quarter at a time; keep remaining refrigerated. Cut each quarter into 12 pieces. Roll each on lightly floured surface into 5-inch rope. Place on cookie sheet and bend in the middle, then twist one end tightly around the other. Brush with beaten egg white. Bake for 10 to 12 minutes. Makes 4 dozen, about 40 calories each.
Melt butter. Add onion and green pepper. Cook over medium heat for 5 minutes. Stir in flour, salt and black pepper. When well blended, slowly add stock made from turkey bones. Add cream, stirring constantly until mixture thickens and boils. Stir in turkey and heat.
Simmer celery and onion in margarine until tender. Add water and mix well. Add Stove Top dressing and mix. Pat in 9 x 13 x 2 pan. Cook vegetables until tender. Drain and layer onto dressing. Add chicken. Mix mushroom soup and milk (can use soup can to measure). Pour over casserole. Sprinkle with parsley. Bake at 350° for 35 minutes. Cool 5 minutes.
Bring margarine and cheese to room temperature to soften. Add the remaining ingredients and mix well. Roll into 3 logs and refrigerate until firm. Slice and bake at 350 degrees for 15-20 minutes. Makes about 6 dozen.
Mix sugar with shortening and salt. Add egg. Beat with electric mixer 1 minute or until well blended. Dissolve yeast in warm milk. Add flour, then milk-yeast mixture and vanilla to dough batter. Mix 3 minutes with electric mixer (use dough hook if available). Turn dough out on floured board and knead for 1 minute. Place in a lightly greased bowl; cover with a towel and set in a warm place to rise for 1 hour.
Mix first four	ingredients together.	Form into balls the size of walnuts. Preheat oven to 350°.	Put balls in baking dish and pour tomato sauce over the meat balls. Cover with foil and bake for 45 minutes to 1 hour.
Preheat oven to 350°. Cook eggplant. Mix with other ingredients except cracker crumbs. Place in a 3-quart casserole dish. Sprinkle the fine cracker crumbs on top and dot with butter. Bake 1 hour. If planning to freeze casserole, bake about 45 minutes.
Pour liquid over veggies and chill overnight. You can use any kind of veggies you like.
Press cream cheese thinly into bottom of 9 x 13-inch pan. Prepare chili according to package directions and allow to cool. Pour cooled chili over cream cheese and top with Cheddar cheese. Bake at 350° until the cheese is melted. Serve with taco chips.
Peel, dice, and cook potatoes in boiling salted water until soft. Drain and cream with butter and milk. Add cheese to taste. In a large pan, lightly fry onions, carrots, and garlic until soft and onions are transparent. Add lamb mince (this can be frozen). Stir until the mince is brown. Add stock cube, herbs, and tomato puree. Cook gently for 15-20 minutes. Transfer to an oven-proof casserole dish using a slotted spoon to drain off excess fat. Cover lamb mince with the creamy potatoes - sealing well at the edges - and making a rough top with a fork. Sprinkle cheese over top.
Spread rolls out on cookie sheet or jelly roll pan. Pinch edges together to make 1 big crust and roll out thinner. Bake about 10 to 12 minutes at 350°. Cool.
Cream brown sugar, shortening, eggs and vanilla. Add dry ingredients. Make into balls and roll in powdered sugar. Can put nut in center. Add chocolate chips or raisins. Press down with a fork. Bake 8 to 10 minutes at 375°.
Mix all together and pour in greased pie pan (9 or 10-inch). Bake at 350° for 45 minutes.
Combine flour and garlic salt and a dash of salt and pepper. Dip chops in mixture and brown well in 2 tablespoons melted fat (or oil), about 15 minutes per side.
In a double boiler (or microwave), melt chocolate chips, peanut butter and margarine. Stir until smooth. Pour over Rice Chex and stir until all is covered. Put the powdered sugar in a clean grocery bag; pour in the chocolate covered Rice Chex. Close bag firmly and shake until all is coated.
Beat sugar, shortening and egg together well, add other ingredients and drop from spoon onto well-greased cookie pan, bake 10 or 15 minutes in 350° oven.
Butter a square 9 x 9 x 1 3/4-inch pan. Stir into a saucepan, evaporated milk, sugar and salt. Cook over low heat until mixture boils. Boil 3 minutes, stirring constantly. Remove from heat. Add marshmallows and chocolate. Stir until melted. Stir in vanilla and nuts. Pour into pan; refrigerate until firm. Cut into squares. Makes about 36 squares.
Drain juice from pineapple in a saucepan and add water. Bring to a boil. Add rice and salt. Reduce heat, cover and cook until soft. Let cool. Fold in pineapple, marshmallows, cherries and whipped cream. Chill. Makes 8 servings.
Fix pudding with milk; set aside. Mix the cream cheese, sugar and melted butter. Combine mixture with pudding; stir in Cool Whip. Crumble cookies on top and serve.
Cream sugar, butter and shortening. Add eggs (one at a time). Sift flour, baking powder, salt and cocoa. Add half of this to first mixture. Mix thoroughly and then add the remaining. Bake at 325° for 1 1/2 hours.
Cook carrots. When done, add onion and green pepper to hot mixture and let set a few minutes. Remove from heat and drain. Cook remaining ingredients until sugar is dissolved and is mixed. Pour over vegetables. This can be served hot or served cold as a relish.
Combine salt and 2 1/2 cups flour. Add 3/4 cup oil and mix well. Add water little by little until dough is soft. Knead for 5 to 10 minutes. Sprinkle about 1/4 cup flour on cutting board. Roll out a 2-inch ball of dough until it is 1/8-inch thick (size of a saucer). Heat 1 tablespoon oil over medium-high heat for 1 minute. Fry Chapatis 3 to 5 minutes per side until brown. Remove from pan and drain on paper towel. Fry remaining Chapatis. Serve immediately or place in covered container until ready to serve.
Bake as directed for 2 layer cake. Substitute milk instead of water. Cool. Mix Crisco, milk, sugar, vanilla and salt with mixer on high speed for 5 minutes. Add powdered sugar. Beat 4 minutes and spread between layer, then ice with Duncan Hines frosting.
Blend sugar, cornstarch and salt. Slowly stir in hot milk. Cook and stir over boiling water until mixture thickens.	Add 1/3 of mixture to well beaten egg yolks, then stir egg yolks into custard. Stir and cook for 2 minutes. Remove from stove; cool. Add	butter	and vanilla. Pour into pie shell. Cover with meringue. May also be served with sweetened whipped cream, adding a few drops of vanilla.
Cream the butter and sugar together. Add eggs, one at a time, beating well after each addition. Sift dry ingredients together and combine the two mixtures. Fold raisins and nuts into mixture. Pour into layer pans and bake in slow oven (300°) for 1 hour or until cake leaves sides of pan.
Mix 1 part Frosted Flakes with 1 part corn flakes, or mix to your own liking (1 Frosted to 2 corn flakes, etc.).
In a large, heavy plastic bag, mix lime juice, oil, beer, garlic, coriander, cumin and chili. Remove 3 tablespoons marinade. Place steak in bag and seal. Rotate bag; set it in a large pan. Chill for at least 2 hours or up until next day; turn occasionally. Place meat on a grill 4 to 6 inches above a solid bed of hot coals (you can hold your hand at grill level only 2 to 3 seconds). Grill until brown and cooked to your liking, 3 to 5 minutes per side for rare steak. Thinly slice meat crosswise, then cut each slice in half again.
Split fresh jumbo shrimp (cleaned and headed). Layer 1/4 sliver of jalapeno pepper and sliver of Colby cheese inside. Wrap shrimp with piece of bacon and hold together with toothpick. Season with a little salt, if desired. Cook for a few minutes on outdoor grill until done.
Sift together flour, salt and baking powder. Cream shortening, add sugar and egg; one at a time; beat well after each. Stir in nuts and raisins; add flour mixture with milk. Beat until smooth. Add vanilla. Bake in two pans at 375° until done or for some 35 to 40 minutes. Frost with 7 Minute Icing.
Bring to a boil and remove from heat. Stir in water or 7-Up and 3 tablespoons of cornstarch. Stir in strawberry jello and sugar. Cool for 25 to 30 minutes. Mix in bananas and fresh strawberries.
Sprinkle roast with tenderizer and prick with fork. Place roast in a shallow pan. Combine the remaining ingredients, stirring well. Pour marinade over roast. Cover and place in refrigerator at least 12 hours, turning at least once. Remove the roast from the marinade and place on the grill. Cook over hot coals for 30 to 45 minutes, basting often with marinade. Yields 8 servings.
Mix ingredients in a large pot and cook until potatoes and macaroni are soft. Good with cornbread.
Prepare rice ahead of time. Cook chicken and bell pepper in skillet with Pam or margarine until chicken is thoroughly cooked. Heat margarine in 2-quart saucepan until melted. Blend in flour and pepper. Remove from heat. Add broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in remaining ingredients. Pour into ungreased 2-quart casserole dish. Cook, uncovered, in 350° oven until bubbly, 40 to 45 minutes. Makes 6 servings (small).
Combine milk, sugar, margarine, salt and pepper in a small bowl. Cool to lukewarm. In a large bowl, sprinkle yeast over warm water; set aside 5 minutes. With whisk, beat milk mixture into mashed potato until smooth. Stir in 1 1/2 cups flour until smooth. Add additional flour to make a soft dough. Turn dough onto a lightly floured board. Knead about 10 minutes or until smooth and elastic. Add more flour as needed. Place dough in greased bowl. Turn to expose greased portion. Cover with towel. Set aside in warm place, about 1 hour or until doubled. Grease muffin tin. Punch down dough; divide into 12 pieces. Shape into 2-inch balls. Cut into quarters, cutting almost through to bottom of rolls. Place each cut roll into muffin tin. Cover and set aside in warm place to rise, 45 minutes until doubled. Bake at 400° for 15 to 20 minutes in preheated oven. Makes 12 rolls.
Heat the first 4 ingredients to boiling point; add butter. Sift flour, baking powder and salt together. Cut in shortening; add milk all at once. Stir until flour is moistened. Roll 1/4-inch thick; cut in 6-inch squares. Place an apple on each square; season with sugar, cinnamon and butter. Moisten the edges; fold corners to middle and pinch together. Place dumplings 1 inch apart in baking dish. Pour syrup over them and bake about 35 minutes at 375°. Place cinnamon candy or cube of red jelly on top of each one. Serve with milk or cream.
Cook all ingredients until sugar is dissolved. Cool. Marinate steak, chicken or whatever for at least 8 hours in refrigerator. Can also be used for a side sauce. Barbecue meat until done. Enjoy!
Stir together rice and eggs in large bowl. Melt butter in medium size saucepan. Stir in flour; cook, stirring until smooth. Cook, stirring, until thickened and bubbly, about 2 minutes. Remove from heat; stir in broccoli, cheese, salt and pepper. Cool to lukewarm. Stir broccoli mixture into rice. Turn into 9-inch pie plate. Bake in preheated 350° oven for 25 to 30 minutes or until center almost set. Remove from pan. Arrange tomato slices around outer edge. Sprinkle with Parmesan. Broil 1 to 2 minutes or until golden.
Cream sugar and oil. Add eggs, flour, soda, salt and flavorings. In separate bowl, mix nuts, coconut and apples. Fold into creamed mixture. Bake in greased and floured pan at 300° for 1 1/2 hours.
Mix all in a large bowl. Spray pan with Pam. Pour and bake at 350° for 45 minutes.
Bake in a 9 x 13-inch pan at 350° for 30 minutes.
Preheat oven to 350°. In a large bowl, combine all the ingredients. Pour into a greased 9 inch quiche dish. Bake uncovered for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes then cut.
Combine all ingredients in large bowl. Beat on high speed until it becomes very stiff. Good to use on coconut cakes.
Place steak in 9 x 13-inch pan and top with green pepper, dry onion soup mix and tomatoes (not the juice). To the tomato juice, add the A.1. sauce and cornstarch, mixing well. Pour over steak. Cover and refrigerate overnight. Bake in a 325° oven for 2 1/2 hours.
Beat eggs and mix all other ingredients. Pour into 2 unbaked pie shells. Bake at 325 degrees for 45 minutes.
Mix one package of jello with water (boiling hot) and 1 cup of juice from cherries. Pour into a 9 x 13-inch baking dish. All to chill until very firm.
In one pan, cook hamburger and onion. In another pan, cook macaroni. When both are done, mix together and add mushrooms and sauce. Simmer 5 to 10 minutes. Layer in baking pan with cheese. Completely cover with cheese on top. Bake 15 minutes at 350°.
Roll bread to crumbs and also nuts. Add sugar, cinnamon and melted butter. Mix well.
Mix ground chuck, eggs, onion, crackers, salt, pepper and parsley flakes. Roll into small balls. Bake at 350° for 15 minutes.
Melt butter in a large frying pan and add onion. Cut potatoes into bite size pieces or slice them to your desired thickness. Put potatoes in pan with butter and add garlic powder and pepper. Fry on medium heat until browned and tender. Serve with breakfast, lunch or dinner.
Combine all ingredients in bowl. Don't let mixture sit too long in bowl. Pour mix into well-greased 9 x 11-inch pan. Bake for 20 to 30 minutes or until golden brown at 325°.
In a greased 9 x 13 inch pan, place half of crushed chips. Saute onion in margarine until tender; then add soups, milk, and picante sauce. Cook over low heat until well blended. Spoon half of mixture over chips, then half of chicken and half of cheese. Repeat layers. Bake at 350° about 20 minutes or until hot and bubbly.
Simmer 4 hours. May need to add more water. Will serve approximately 50 people.
Boil chicken until cooked. Pull chicken off of bone and spread into a casserole dish. Add desired amount of salt and pepper. Dot with butter. Mix cream of mushroom soup, cream of celery soup, chopped onion, milk and broth from chicken. Pour ingredients over chicken. Spread stuffing over top of ingredients. Dot with butter. Slightly moisten stuffing with broth from chicken. Preheat oven to 350°. Bake 45 minutes covered and 15 minutes uncovered.
Brown and drain ground beef, sausage and onion. Add spaghetti sauce and mushrooms; let simmer on low for 10 to 15 minutes. In large baking dish, combine cooked noodles/beef mixture and Cheddar cheese. Stir together. Bake at 350° for 30 minutes. The last 5 minutes of baking, spread Mozzarella cheese on top.
Combine Hawaiian Punch, lemonade concentrate, orange juice concentrate, grape juice concentrate and water in large container. Pour over ice in large punch bowl. Add ginger ale gradually; stir. Float small scoops of sherbet on top. Serve immediately. Yield: 30 (5 ounce) servings.
Bring 2 cups water, butter and salt to a boil. Pour rice in boiling water, simmering 10 to 15 minutes. Do not burn.
Mix flour, shortening, sugar and salt. Blend in egg yolk and milk. Roll out 1/2 of the dough to fit bottom of jelly roll pan. Spread with pie filling and dot with butter. Cover with top crust and brush with egg white. Bake at 375° for 35 minutes. Glaze with powdered sugar icing. Makes 40 (2-inch) squares.
Mix all ingredients well together. Pour into well-greased 3-quart casserole. Dot with butter or oleo. Bake at 325° until set or knife comes out clean.