HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut breakfast strips in 2-inch pieces. Mix with large, chunky pieces of the cabbage, diced onions and butter. Season and either cook on stovetop or bake 30 minutes at 350°, or until cabbage is tender.
Cook mixed vegetables and drain. Mix with other ingredients and put in buttered casserole (2 1/2-quart). Top with 1 stack Ritz crackers, rolled and mixed with 1/2 stick of oleo. Bake at 350° for 40 to 45 minutes. Makes 8 servings.
Place drippings in skillet and stir in flour. Cook over low heat until smooth and bubbly. Stir in liquid and heat to boiling, stirring constantly. Boil and stir for 1 minute.
Cook rice, salt and pepper. Add mushrooms, pimentos and parsley. Mix. Melt butter. Add celery and saute gently. Add mushroom soup and onion salt. Pour over rice mixture. Bake at 425° for 30 minutes.
Melt margarine in round cake or pie pan. Sprinkle onion and parsley on melted margarine. Cut biscuits into quarters and place on onion mixture. Sprinkle with cheese. Bake at 425° for 10 to 12 minutes. Serve upside-down on a serving plate.
Use a new flowerpot that has been washed. Grind cookies in blender and set aside. Mix together remaining ingredients. Fill flowerpot with layers of Oreos and moist mixture. Fold in slightly. Refrigerate for several hours.
Saute onions in 1 stick of margarine. Add remaining ingredients. Put in pie shell. Sprinkle with parmesan cheese. Bake 15 minutes at 400° then 300° until brown.
Mix milk and lemon juice; drain juice from fruit thoroughly. Cut peaches in small pieces. Add all fruit to milk mixture. Blend in Cool Whip. Pour into crusts and chill for several hours.
Season pork with salt. Place in ungreased shallow baking pan. Top each chop with an onion and lemon slice, 1 tablespoon brown sugar and 1 tablespoon catsup. Cover and cook in a 350° oven for 30 minutes. Uncover and cook, spooning sauce over chops occasionally, until done.
Cook sugar, water and syrup until it forms a soft ball in water. Beat egg whites. Then put in with syrup. Beat with mixer until thick and creamy. Gradually fold in vanilla and nuts. Pour on buttered plate or drop by tablespoons on waxed paper.
Mix all ingredients except cornstarch together and cook until tender. Thicken with cornstarch.
Mix sugar, water, corn starch, and cook until creamy. Add egg yolks, lemon rind and lemon juice, return to heat, cook until clear. Add butter, pour into baked pie shell and cover with meringue.
Beat vinegar into beaten egg whites. Gradually beat in sugar. Fold in walnuts. Drop by spoonfuls onto baking paper on a cookie sheet. Bake at 250° for 30 to 40 minutes. Carefully remove from paper when slightly cool. These will develop a firm crust when cool. (For a festive touch, sprinkle with colored sugar prior to baking.)
Combine all ingredients together. Mix well. Let set for three days to make sure all flavors blend.
Brown onions and flour in margarine until golden brown. Add salt, pepper and paprika. Add ground beef and brown. Add bell pepper and mushroom soup and cook for 5 minutes. Add sour cream and heat until mixture is hot. Serve over cooked rice.
Melt butter in saucepan. Stir in sugar. Remove from heat. Add eggs, buttermilk and vanilla. Blend well. Pour into unbaked pie shell. Bake at 425° for 10 minutes. Reduce heat to 350° and bake until filling shakes slightly, about 20 minutes.
Top halibut with onion and bay leaves; steam 30 minutes. Melt butter and add milk and flour. Stir and cook until smooth and thick. Add cheese and stir until melted. Add salt and pepper. Butter a 1 1/2-quart casserole. Break halibut into serving size pieces. Discard bay leaves and put halibut into casserole. Top with cheese, sauce and bread crumbs. Bake at 350° for 30 minutes.
Mix together margarine, flour and pecans. Spread in bottom of 11 x 13-inch baking dish. Bake at 400° 15 minutes or until brown. Let cool. Blend cream cheese and powdered sugar. Spread over crust. Mix pudding with milk. Let set up, pour over second layer. Top with Cool Whip. Chill in refrigerator.
Heat milk to boiling with coffee and cinnamon. Remove cinnamon stick. Dissolve chocolate in hot water. Add to hot milk. Add remaining ingredients, stirring and heating until scalding. Remove from fire and beat until foamy.
Place tamales on bottom of a shallow baking pan. Layer with corn chips, chili, taco sauce and cheese. Bake at 425° until cheese has melted. Top with sour cream.
In shallow baking pan, sprinkle fish with salt, flour, paprika and garlic salt. Bake at 400° for 15 to 20 minutes. Top with cheese; place under broiler until cheese bubbles.
Saute onions and celery in butter. Add flour. Cook a little, but add chicken broth, lemon juice, thyme, bay leaf and artichokes; salt and pepper. Cover. Simmer 20 minutes. Remove from heat; add beaten egg and cream.
Clean all seafood. Cut salmon and swordfish into 1-inch cubes. Crush tomatoes by hand. Remove bay leaf from can. In a 14-inch skillet, combine crushed tomatoes, tomato paste, 1 1/2 chopped garlic cloves and 1/4 ounce chopped basil. Bring to boil. Add 1/2 cup Italian red wine. Boil until wine aroma is gone, stirring constantly. Lower to simmer, covered, for 15 to 20 minutes. Bring back to boil, then add salmon and swordfish.
Sprinkle beef with next 5 ingredients. Brown in frying pan with onion. Drain grease drippings. Add tomato sauce, sugar and water. Bring to a boil. Cook, uncovered, on low heat until thick. Cook noodles as directed on box. In 2 pans, alternate layers of noodles, Parmesan, cottage cheeses and beef mixture. Bake at 350° for 20 minutes. Place slices of Mozzarella cheese on top of lasagna during last 5 minutes of baking time.
Heat oven to 350°. In large ovenproof skillet, brown beef; drain. Add onion, green pepper, brown sugar, cayenne pepper, water, chili sauce, Worcestershire sauce, potato slices, contents of seasoning mix envelope and tomatoes. Mix well. Bring mixture in skillet to a boil; stir. Carefully place skillet in oven. Bake at 350° for 35 to 45 minutes or until potatoes are tender, stirring occasionally. Sprinkle with cheese. Bake for an additional 1 to 2 minutes or until cheese is melted. Makes 8 (1 cup) servings.
In a large bowl combine the 1/2 cup butter or margarine and the cream cheese and let come to room temperature. Add 2 cups flour and blend well; chill. Roll out half of dough and place in a 9-inch pie pan. Reserve remaining dough for the top crust.
Mix flour, baking powder and soda in a mixing bowl. Mix egg, banana, oil, salt and sugar together. Pour banana mixture into flour mixture and mix, only until moistened good. Fold in dates. Fill 12 muffin pan cups 2/3 full. Bake 25 to 30 minutes at 400°.
Melt butter in water; place on stove and while boiling, stir in flour and salt. Cool slightly. Add eggs one at a time and baking powder. Drop on cookie sheet. Bake until free from beads of moisture in moderate oven (375°) for 35 minutes. Makes 8.
Mix sugar and cornstarch together. Add water and butter; bring to a boil. Dice three peaches; add to the syrup. Simmer 5 minutes or until thick; cool. Slice remaining peaches into pie shell; pour the cooled peach syrup over the sliced peaches in the pie shell. Top with Cool Whip.
Melt together the butter, chocolate chips and peanut butter. Pour mixture over Crispix cereal and stir to coat cereal well. Pour powdered sugar into a large bag. Add chocolate covered cereal and shake well. That's it! Serves 10.
In a large bowl, beat eggs until fluffy. Add oil and sugar and continue to beat. Mix dry ingredients together; add to sugar mixture. Add thawed berries; mix well. Stir in nuts. Pour into greased and floured pans (9 1/2 x 5-inch or 8 1/2 x 4 1/2-inch). Bake at 350° about 1 hour or until bread tests done. Cool in pan for 10 to 15 minutes, then remove from pan and cool completely. Makes 2 loaves.
Put sugar and butter in microwave until melted. Add enough milk to the Milnot to make 5 cups. Heat milk until scalded. Put the two together and bring to a boil.
Beat cream cheese, yogurt, honey and ginger root until creamy. Fold in pineapple. cover and refrigerate for 1 hour.
Drain pineapple, reserving juice. Mix pineapple with cheese in	8 x 8-inch casserole.	Mix sugar, flour and juice. Heat enough to	blend well. Pour over pineapple and cheese. Melt butter and toss croutons in this. Top casserole with croutons. Bake 20 to 30 minutes at 350°.
Marinade chicken in zesty Italian dressing for 2 hours. Simmer vinegar, margarine, and worcestershire sauce on range until margarine is melted. Place chicken breasts on medium high grill. Baste with vinegar mixture throughout grilling, approximately 25 minutes. When knife pierces easily, chicken is ready to eat. D-EEE-licious!!
Mix together the pudding mix and milk. Fold in Cool Whip. Pour into baked pie shell. Refrigerate for at least 3 hours before serving. May be frozen. That's the way we like it.
Heat oven to 350°. Stir together pie filling and cornstarch until blended; pour into crust. Beat cream cheese, sugar, eggs and extracts; pour evenly over pie filling. Sprinkle chocolate chips evenly over top. Bake 35 to 40 minutes or until almost set in center. Cool completely on wire rack. Cover and refrigerate. Refrigerate leftovers. Makes 8 to 10 servings.
Wash, scrape and slice carrots. Cover with water in saucepan. Add 1 or 2 bouillon cubes. Boil until carrots are tender. Drain and toss with a spoon of honey or maple syrup. Really, really good.
In large bowl, combine powdered milk, yeast and sugar. In another bowl, mix water and oil. Add liquids to dry ingredients and mix well until no yeast lumps remain. Add flour, 1 cup at a time, stirring slowly. After 5 cups are added, begin kneading in remaining flour slowly on a generously floured surface. After all the flour is added, continue kneading 5 minutes more. Roll out in sections, if necessary, to 1/2-inch thick on floured surface. Cut with a floured 2-inch biscuit cutter. Place biscuits on a greased cookie sheet. Let rise in a warm area for 1 hour. Heat deep shortening to 350°. Add biscuits without crowding. When edges turn brown, turn once. Serve hot with apple butter or honey.
Cook pasta; drain. Chop bell peppers, onion, cucumber and tomato. Mix all in big bowl; add Mrs. Dash and Italian dressing and stir together thoroughly. Refrigerate overnight so it can marinate. It is fantastic and has become a July 4th tradition!
Heat water to boiling. Add to jello. Add pineapple and sweetened strawberries. Add the mashed bananas. Divide in half. Put 1/2 in refrigerator until gelled. When gelled, put Cool Whip on top. Pour the other half of jello mixture on top. Chill to set.
Press pie shell into a 1 1/2-quart casserole dish. Combine tuna and onion; spread in bottom of pie shell. In bowl, stir soup until smooth; gradually blend in flour. Add remaining ingredients; mix well. Pour over tuna mixture. Bake at 350° for 45 minutes. Serves 4 to 6.
Combine the first 7 ingredients; set aside. Whisk together the egg white and milk. Dip fillets in milk mixture; dredge in cornmeal mixture. Place on a foil lined baking sheet coated with cooking spray. Sprinkle fillets with sesame seed; coat each fillet with cooking spray.
Mix all ingredients together. Roll into small balls. Bake for 12 to 18 minutes at 325°.
Mix yeast, flour and sugar together; set aside. Combine water, egg and melted margarine. Add dry mixture to wet mixture. Put in covered bowl and, if time allows, let set out for about 2 hours. Bake in muffin pan or roll out or pinch.
Stir jello, sugar and hot water until dissolved; add sour cream and whip until fluffy. Add oranges and pineapple. Mix together gently and refrigerate. (The flavor of the jello may be varied).
Mix dry ingredients, pour in milk and egg. Add onion, mix until batter comes out thin. Fry in deep fat oil.
Brown ground beef with onion and bell pepper. Mix together and top with cheese. Bake until hot and bubbly.
Saute mushrooms, onions and green pepper. Then stir in spaghetti sauce. Mix well. Combine spaghetti with Parmesan cheese and beaten eggs with butter in large pot. Mix well. Place fettucine in the bottom of 13 x 9-inch casserole. Spread Ricotta cheese over. Pour sauce over top. Sprinkle with shredded Mozzarella cheese. Bake at 350° for 20 minutes Bon Appetit!
Place beef roast on double layer of aluminum foil. Combine soup and dry soup mix. Spread on all sides of roast. Wrap foil around roast. Place in slow cooker. Pour water around roast. Cover. Cook on low 6 to 8 hours.
Melt chips, butter and shortening in microwave. Remove from microwave. Add marshmallows and nuts; blend well. Put in buttered 8-inch square pan. Chill until firm. Cut into squares.
Cream the sugar, eggs and butter together. Sift dry ingredients and add alternately with the water. Chop nuts and add to batter with the vanilla. Bake at 350° for 30 to 35 minutes.
Sprinkle chicken with nutmeg, garlic, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Place in heavy-duty plastic bag; add lemon juice and 2 tablespoons olive oil. Seal bag; refrigerate several hours or overnight, turning bag occasionally to mix the chicken with the marinade.
In medium bowl, stir together flour, baking powder and salt. In another bowl combine milk, egg and zucchini. Add to dry ingredients, mix just until moistened. Drop by spoons into hot oil (375°). Fry a few at a time until golden, 3 to 4 minutes. Drain on paper towels. Makes about 24.
Brown ground turkey. Place meat in bottom of shallow casserole dish (9 x 9 x 2-inch). Sprinkle onion flakes and cover with catsup. Cover with drained beans, then cover with prepared mashed potatoes. Grate cheese on top. Bake at 350° for about 20 minutes until heated.
Put butter, milk and sugar in a saucepan and bring to a boil for 2 minutes; take off the heat. Stir in the remaining ingredients. Blend well and drop by teaspoon on wax paper or on foil lined cookie sheet.
Mix all ingredients together. Chill at least 1 hour before serving. Serves 8 to 10.
Cream sugar and butter; add egg. Mix well, then add cherries and nuts. Add flour with salt and soda. Bake until brown at 325°. Cut in serving squares and serve with cherry sauce and whipped cream.
Into the boiling water, dissolve the beef bouillon cubes, the lemon Jell-O and the gelatin, letting it sit until it cools. Then add other items, mixing well. Put into the refrigerator until ready to serve.
Combine oil and sugar; add eggs, apples and vanilla. Sift the dry ingredients together and add to the batter by hand. Add nuts.
Add salt to boiling water and stir in oatmeal and shortening. Let stand until entire mixture is lukewarm. Crumble yeast in a large mixing bowl. Add 1 teaspoon sugar and 1/4 cup lukewarm water. Let stand 1 hour. Dissolve brown sugar in 1/2 cup lukewarm water and add to yeast mixture. Stir in one-half of the flour into the yeast mixture and beat until smooth. Add the remaining flour and the oatmeal mixture to make a stiff dough. Knead lightly on a floured board until smooth. Let the dough rise, covered, until doubled in bulk. Punch the dough down and divide in two parts. Let the dough stand covered on a lightly floured board, about 15 minutes. Form each portion into loaves and place in greased bread pans and let rise until doubled in bulk. Bake at 425° for 15 minutes, then reduce the heat to 375° and finish baking for 25 to 30 minutes.
Put one-half of shredded cheese on bottom of pie shell. Next put cooked and crumbled sausage. Put rest of cheese. Beat eggs, salt and pepper. Pour egg mixture over cheese and sausage in pie shell. Bake at 350° for 25 to 30 minutes. Let set for 10 minutes before serving.
Brown onion and rice in butter. Add consomme and mushrooms. Cook in covered casserole in 400° oven for 1 hour.
Mix Jell-O and hot water and let cool until starting to gel. Blend cottage cheese and cream cheese. Add Jell-O; blend. Add Cool Whip. Blend. Pour into graham cracker crust.
Reserve 1/2 of the diced onions to serve later with chili, if desired. Brown beef with garlic and remaining onions. Stir in chili powder, allspice, cinnamon, cumin and salt; cook 1 minute. Stir in tomato sauce, stewed tomatoes, Worcestershire sauce, vinegar and 3/4 cup water over high heat. Heat to boiling. Reduce heat to low; cover and simmer for 1 hour, stirring occasionally. Add drained kidney beans in last half hour. About 25 minutes before chili is to be served, prepare spaghetti according to package directions. Serve chili over spaghetti with grated cheese on top.
Brown hamburger and onion. Put into casserole dish. Add cooked rice, soup and peas. Bake at 350°,	uncovered, for 1 hour.
Beat eggs until light and foamy. Add next 5 ingredients. Mix lightly but well. In a separate bowl, mix dry ingredients. Add flour mixture and blend. Add nuts. Put in 2 greased and floured loaf pans and bake at 325° for 1 hour.
Saute green pepper and onion in butter until tender. Stir in flour, salt and pepper; cook until bubbly. Add milk gradually and cook over medium heat, stirring constantly, until smooth and thickened. Remove from heat and add cheese and mayonnaise, stirring until cheese is melted. Stir in potatoes and ham. Spoon mixture into Pam sprayed shallow 2-quart casserole dish. Bake at 350° for 30 minutes or until hot and bubbly. Serves 6.
Open ribs package. Turn ribs where the bone is up. Peel the thin layer of skin off the ribs. Put Ranch Style dressing on the back side of ribs. Bone up, add salt and pepper, then add butter all over the back side. Use the whole bottle, then get a handful of brown sugar. Add to the back of ribs. May take 2 handfuls. Don't be shy. Wrap in foil (heavy-duty). Bake at 300° for 2 hours, then open foil. Add handful of brown sugar. Cook 1 more hour. If using a grill, brown ribs for 30 minutes before wrapping in foil. Serves 1 if hungry. Can do ahead.
Combine first 9 ingredients and put in 2 casserole dishes. Mix almonds, chips and cheese and put on top of chicken. Refrigerate overnight. Bake at 400° for 25 minutes.
Slice banana and layer on bottom of pie crust. Sprinkle pineapple over banana. Mix pudding and milk according to package directions. Pour over pineapple and banana. Chill about 30 minutes.
Cut spareribs in serving size pieces. Brown in skillet. Pour off fat. Put in baking pan. Melt margarine in skillet; add onion. Cook until browned. Add next 9 ingredients. Simmer 20 minutes. Pour sauce over ribs. Bake, uncovered, 1 hour at 350°.
In a blender, mix well together tomatoes, cilantro and garlic, add chilis and onions and blend some more.
Marinate pork chops (not steaks) at least 4 hours, flipping halfway in between marinade time (8 hours is best). Broil or grill until done.
Put chicken, carrots, onion and celery into pot and cover with water. On small-medium flame, cook chicken until done (falls off bone). Remove chicken and when cooled, pull chicken off bone and put in large bowl. Add frozen peas to pot and cook another 5 minutes. With slotted spoon, remove the rest of the ingredients from pot and put in bowl with chicken. Add can of soup and 1/2 cup of chicken stock from pot and mix together. Mold 1 pie crust to bottom of casserole dish; add mixture. Cover with second crust. Put 3 slits into top of crust. Bake at 350° until the crust is golden brown, approximately 35 to 45 minutes.
Make crust of crackers, margarine and 2 packages sugar substitute. Pour into pie plate. Dissolve jello in 1 cup of boiling water; cool. In blender, combine cottage cheese and 6 packages sugar substitute; blend until smooth. Gradually add jello and vanilla to cottage cheese mixture. Blend until combined. Pour into graham crust. Chill.
Toss chicken with celery, lemon juice, salt and pepper. Stir in mayonnaise. Fold in eggs, carefully. Chill thoroughly. Serve on salad greens and sprinkle with bacon.
Combine beef, onions and green pepper. Cook until browned. Add other ingredients. Stir often until completely heated.
Put shortening and sugar in a bowl and cream until fluffy. Add egg and cream well. Sift flour, baking powder and salt together. Add 1/2 flour to creamed mixture. Beat; add milk, vanilla and rest of flour. Mix well and bake at 375° for 10 to 12 minutes.
Spread chips in 9 x 13-inch dish. Brown hamburger meat, onion, salt and peppers. Add soups, milk and chillies. Spread mixture over chips. Top with cheese. Bake at 350° for 20 minutes. Serves 8.
In a large saucepan, over medium heat, cook bacon until browned. Add onions. Continue cooking until tender, about 3 minutes; drain. Add potatoes, water, salt and pepper. Cook until potatoes are tender, about 15 minutes. Reduce heat to low. Stir in soup, sour cream and milk. Cook, stirring occasionally, until heated through, about 5 minutes. Makes 6 servings.
In a 9 x 13-inch glass casserole dish, slice enough potatoes to cover bottom of dish. Add cheese to desired taste. Pour milk over mixture until potatoes are covered. Sprinkle flour over top. Add salt and pepper to taste. Bake, uncovered, at 350° for 30 to 35 minutes or until brown on top.
Add the water to the flour and salt quite slowly, mixing thoroughly. Knead the dough. Shape into small rounds or triangles; cover with a cloth and leave overnight. Bake for 30 minutes at 350°.
Sprinkle in a little cinnamon and nutmeg. Soak bread in scalded milk 5 minutes. Add butter, salt and sugar. Pour hot mixture slowly over beaten eggs, stirring as you pour. Add vanilla and mix well. Pour into buttered baking dish. Bake in pan of water at 350° for 50 to 60 minutes until firm and golden brown on top. You can add seedless raisins if you desire before baking.
Fold chocolate chips and marshmallows into whipped topping. Spread mixture about 1/2-inch thick on one cracker. Press another cracker lightly on top. Repeat making sandwiches. Freeze until firm, about 4 hours. Wrap for freezer to store for up to 2 weeks.
Beat eggs until frothy; add sugar, oil and beat until thick and lemon color. Add zucchini; sift and add flour, cinnamon, baking soda, baking powder and salt. Stir in nuts and raisins. Pour into 3 greased and floured loaf pans (8 x 4 1/2 x 3-inch). Bake at 350° for 1 hour 10 minutes. Invert and keep in pan until cool.
Make Jell-O according to directions on package. When partially set, add prepared Dream Whip, mixed with cream cheese. Add pineapple and marshmallows and stir. Chill in an 8-inch square dish.
Combine all ingredients in a saucepan. Heat and stir until thick. Serve hot over fresh biscuits or pancakes.
In a medium bowl, cream together margarine, cream cheese and powdered sugar. In a large bowl, mix together milk, pudding and Cool Whip. In a larger bowl, mix together the two mixtures. Put a layer of cookies in the bottom of the flowerpot, then a layer of the pudding mixture. Keep alternating layers, ending with cookie crumbs on top. Put in the refrigerator or freezer. Best if made the night before and refrigerated overnight. To serve, place flower in the center of pot and use shovel to scoop out to serve. This can be made in a 9 x 13-inch glass pan.
Drain and reserve the liquid from the cans of fruit. Heat juices and dissolve gelatin in the heated juice. Then add Cokes, cherries, pineapple and nuts. Grate frozen cream cheese on top. Place in refrigerator until set.
Spread hash browns in greased 8 x 8-inch greased pan. Brush with melted butter. Bake at 425° for 25 minutes to form crust. Layer ham, cheeses and chilies on crust. Combine eggs, milk and salt. Place on top of ham/cheese mixture. Bake at 350° for 30 to 35 minutes. Place salsa on top when serving.
Stir all well. Makes a stiff batter. Pour syrup into a 9 x 14-inch pan. Drop batter by large spoonfuls into the syrup. Bake at 350° until top is brown and a toothpick inserted comes out clean (about 40 minutes).
Put 1/4 cup water in small Teflon frypan. Heat to medium heat. Place 1 slice thin sliced bologna in heated water (it wll form a bubble after cooked). Cook for 1 minute. Take out carefully and fill with scrambled eggs. Nice breakfast treat for a cold school morning.
Cream butter; add sugar gradually. Add one egg at a time, being sure to beat 3 minutes after each egg. Fold in flour and vanilla last. Bake in 1 large pan or 2 small loaf pans at 350° for 45 to 55 minutes.
Mix all ingredients with electric mixer until ready for fruit, then fold into batter. Pour into a loaf pan (greased) and bake at 350° for 1 hour.
Mix all ingredients. Roll in small balls. Press flat on cookie sheet. Bake at 350° for 8 to 10 minutes. Improves with age if kept in a covered jar (tight).