HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash fish, add salt and pepper and rub with lemon juice. Saute onion, add tomatoes, garlic and celery. Simmer. Blend well. Add potatoes and simmer for 10 minutes more. Lightly oil baking pan. Place fish in pan and pour tomato-potato mixture over fish. Add 1/2 cup water and cover. Bake at 350° for 1 hour.
Score both sides of the steak in a diamond pattern, about 1/8-inch deep.
Take biscuits and dip in butter, then coat with cinnamon and sugar. Place on cookie sheet and bake at 350° for 8 to 10 minutes.
Put ingredients into 9 x 13-inch cake pan, greased. Bake at 350° for approximately 45 minutes.
Dissolve gelatin in water. Drain fruit cocktail and crushed pineapple, reserving juice. Add enough 7-Up to fruit juice to make 3 cups of liquid. Add fruit juice mixture to gelatin mixture and chill until almost set. Combine cream cheese, mayonnaise, salt, nuts, fruit cocktail and pineapple. Add to chilled gelatin and refrigerate until firm.
Sift flour, baking powder, soda, salt and spices together 3 times. Cream butter and add sugar gradually. Add nuts, raisins egg and flour mixture alternately with applesauce, a small amount at a time. Bake for 1 hour.
Cook ground beef, potatoes and onions in skillet on medium heat for 10 to 15 minutes or until done and potatoes are tender. Drain well. In a bowl, combine Worcestershire sauce, celery salt and pepper. Stir into beef mixture. Cook 2 to 5 minutes. Gently stir in tomatoes.
Sift the dry ingredients into a large bowl. Cut in the shortening with a pastry blender or your hands until you have fine crumbs. Pour in the milk and stir until well blended. Turn dough onto a floured surface; knead for one minute and roll or pat to about 3/4-inch thick. Cut with a floured cutter and place on an ungreased baking sheet. Bake in a preheated 400° oven for 12 to 15 minutes or until lightly brown on top. Serve warm. (Brush the tops with butter if desired.)
Brown beef; drain well. Add taco seasoning and water amount on taco seasoning package. Add kidney beans. Simmer. Let cool.
Combine ingredients and mix well. Pour into 2 loaf pans. Bake at 350° for 45 to 60 minutes or until done.
Mix all ingredients in a bowl. Put in an 8 x 11-inch pan (greased and floured). Spread out with a spoon. Bake at 350° for 15 to 20 minutes.
Fry salt pork in pot until light brown, add all other ingredients and a quart of water. Cook slowly, about 1 to 1 1/2 hours. Corn dumplings could be added, if desired.
Boil potatoes until done. Drain. Mash potatoes, add butter (melted), sugar and eggs (beat eggs), milk, nutmeg and vanilla flavor. Mix well with spoon. Pour filling in pie crusts. Bake at 350° for 45 minutes. Yum-Yum!!
Mix 1/4 cup soup with meat. Add crumbs, egg and onion. Shape into 6 patties. Brown patties. Remove patties from pan; pour off grease. Stir into pan remaining soup and mushrooms. Pour over meat in baking dish. Bake at 350°, covered, for about 35 minutes. Serve with rice or noodles.
Mix all together and toast until light brown in 350° oven. When cool, serve with milk.
Brown ground beef and onion in a skillet over medium heat, then drain meat mixture in colander and rinse with hot water to remove grease. Pour meat back into skillet and add soup and paprika. Simmer until heated through. Remove from stove and stir in remaining ingredients. Serve over cooked noodles or rice.
Cream together powdered sugar and cream cheese. Add milk and fold in peanut butter. Mix well after each addition. Fold in whipped topping. Mix until smooth. Pour into graham cracker crust. Freeze until ready to serve.
In a saucepan over medium heat, melt the butterscotch chips and butter or margarine. Stir constantly. Remove from heat and cool to lukewarm. Add and mix well the flour, brown sugar, baking powder, salt, vanilla and eggs. Fold in until just combined the nuts, marshmallows and chocolate chips. Spread in greased 9 x 13-inch pan. Bake at 350° for 20 to 25 minutes. Do not overbake.
Combine chicken, celery, grapes, pineapple and nuts. Mix dressing. Add to chicken. Refrigerate before serving.
Rinse 1 small can sauerkraut and mix in ham and cheese to taste. Then add Miracle Whip to taste. Serve on small rye or pumpernickel bread.
Soak bulgur in water	for a few minutes. Squeeze dry between palms of hand. Chop scallions, parsley and tomatoes fine. Add	bulgur, lemon	juice, olive oil and tamari sauce. Serve on pita bread.
Combine all ingredients with whipped cream. Place in 8 x 10-inch pan. Freeze overnight.
Add vanilla and sugar to egg whites. Beat until smooth. Add crackers, coarsely broken and nuts. Mix well. Pour into ungreased pie plate. Bake at 350° for 1/2 hour. Cool. Cover with whipped cream or Cool Whip and chill 2 or 3 hours. Rich and delicious.
Brown chili meat that has been seasoned with garlic powder, black pepper and onion. Add blended tomatoes and bring to a boil. Add French's Chili-O mix that has been mixed with 1 cup of water. Simmer on low for 30 to 45 minutes, stirring occasionally.
Trim fat from beef, and cut crosswise into 1/4 inch slices. Heat oil in a large non-stick skillet over high heat until hot. Add beef, soy sauce, and next 3 ingredients; stir fry 3 minutes or until beef is done.
Melt margarine and saute onion. Blend in flour, salt and pepper. Stir in broth and milk; heat to boil, stirring constantly. Boil and stir 1 minute. Add chicken and vegetables.* Line quiche dish with 1 crust (follow package directions). Add chicken mixture and top with second crust. Seal edges and cut slits in top crust. Bake at 425° for 30 to 35 minutes.
Heat margarine, bacon drippings, Worcestershire sauce, garlic powder, salt and savory salt. Mix cereal and nuts in large pan. Pour small amount of sauce over mixture and stir well. Bake 1 hour at 250° in uncovered pan. After cool, store in airtight container.
Cube bread 2 or 3 days ahead to let it completely dry. Run celery and onion through the food processor and then cook until it loses its green look. Mix all together. Mixture should be rather sloppy, so add enough broth or water to make it soupy. Spray 9 x 13-inch cake pan with Pam. Cook at 350° for 45 to 60 minutes until set up and slightly brown. Makes 12 servings.
Trim crust from bread. Butter and cut into quarters. Alternate layers of bread and cheese in 11-1/2 x 7-1/2 x 1-1/2 buttered casserole beginning with bread and ending with cheese. Mix remaining ingredients and pour over layers. Chill 6 hours or overnight. Bake at 325° for 45 minutes or until firm. Let stand a few minutes, cut into squares and serve.
Melt all ingredients together. Pour over shrimp (in single layer on large flat baking pan). Cook in a 350° oven for approximately 40 minutes. Turn once with spatula after 20 minutes. Serve with French bread for dunking sauce. Bon Appetite.
In a bowl, combine drained corn and oil. In small saucepan, combine sugar, vinegar, onion, salt and celery seed. Cover and bring to a boil. Reduce heat and simmer 2 minutes. Add to corn mixture. Cover and cool. Refrigerate several hours. Drain to serve. Makes 3 cups.
Mix sugar and oil. Add eggs and beat. Add sifted dry ingredients alternately with buttermilk-soda mixture. Add vanilla. Fold in nuts and prunes. Bake in a well-greased pan for 40 minutes at 350°. While cake is still hot, pour the icing over the cake.
Sift dry ingredients together. Cream shortening and sugar, add vanilla, then eggs. Mix applesauce and water and add to creamed mixture gradually with flour mixture. Stir in gumdrops, raisins and nuts. Bake in 2 greased loaf pans 1 1/2 to 2 hours in 325° oven.
Mix sugar and Jell-O in boiling water. Add other ingredients. Freeze. Set out 4 hours before serving. Pour 2 quarts ginger ale over when ready to serve.
Sift first 3 ingredients in mixing bowl. Bring to boil the water, oleo, oil and cocoa and pour over dry ingredients. Add eggs, vanilla, buttermilk and soda; mix well and bake in greased oblong pan for 45 or 50 minutes at 275°.
Slice Twinkies in half and line the bottom of 9 x 13-inch pan, filling side up. Sprinkle sliced bananas over Twinkies. Prepare pudding according to directions and spread over Twinkies and bananas. Top with Cool Whip.
Dice chicken carefully into 3/4-inch pieces. Set aside. Mix celery, oranges, walnuts, parsley, mayo, salt and pepper together. Add chicken and toss gently to maintain whole pieces. Try carefully not to break up the chicken pieces.
Boil chicken breasts in water to cover. Season with chopped celery, onion, salt and black pepper. When tender, remove from bone and cut into bite sized pieces. Measure and add same amount of chopped celery. Mix with enough mayonnaise to hold together. Season with zestful seasoning. Mix well. Taste for seasoning, adding more zestful seasoning to taste.
Combine cake mix, 1/3 cup evaporated milk, melted oleo and nuts. Press half of mixture into greased and floured 9 x 13-inch pan. Bake 6 minutes at 350°.
Boil vegetables (potatoes, carrots and onions) until almost done (potatoes should be firm); drain. Prepare soup as directed on can. Add vegetables and heat to boiling. Add cheese slices. Stir until melted. Serve.
Cook on low heat 1 to 2 hours. Turn in Campbell's soup labels to St. Ann School!
Mix together applesauce and cherry Jell-O; heat just to boiling. Remove from heat and add remaining ingredients. Mix and refrigerate until set.
Measure flour in bowl. Cut in shortening with two knives. Stir in milk. Round up and pat out 1/2-inch thick. Cut and place on baking sheet. Bake 10 to 12 minutes at 450°. Makes 2 dozen.
Mix all together, except chicken pieces; let set for 1/2 hour. Grease casserole pan. Pour in mixture. Place sufficient chicken pieces on top; dot with butter. Bake at 350° for 1 to 1 1/2 hours, or until chicken is brown and done.
Cook noodles and drain. Saute onion and bell pepper in margarine. Add soup, sour cream and milk to this. Add cheese that has been cut up in squares. Place in a 2-quart dish and bake at 350° for 40 minutes. You may also substitute with ham.
Have pie crust made and ready. Wash and cut rhubarb into small pieces. Add to pie shell, rounding to 1-inch deep. Combine sugar, flour, salt and jello. Mix well and sprinkle over rhubarb; dot with butter. Add top crust and make a few slits in the top crust with knife for air vents. Bake in preheated 425° oven for 40 to 50 minutes.
Cook macaroni according to package instructions. Drain and place in a 2-quart casserole dish. Slice cheese and layer in macaroni saving enough to place on top.
Arrange pecan halves on the bottom of the pie crust. Beat the eggs. Add butter, corn syrup and the vanilla. Stir until well blended.
Grease a 1-quart casserole. Saute onion and green pepper in butter until tender. Add pimentos. Stir in remaining ingredients. Bake at 375° for 35 to 40 minutes.
In small bowl, combine ingredients. Chill to blend flavors. Makes about 1 cup.
Mix ingredients together. Pour in pan and bake for 34 to 40 minutes in a 350° oven. Sprinkle nuts on top if you would like.
Mix mushroom soup with Cheddar cheese in saucepan and combine well. Add Ro-Tel tomatoes and pour into greased casserole. Sprinkle top with crushed corn chips. Bake about 30 minutes in 350° oven.
Cook roast until done. Cool; remove bones and fat. Save juice from roast; add 1 cup juice, 1/3 cup vinegar, 2 tablespoons brown sugar, 1 onion, salt, pepper and 1 small bottle of ketchup. Simmer 2 hours or put in crock-pot and cook on low all day.
Brown meat and drain grease; let cool. Combine with lettuce, tomatoes, onion, cheese and kidney beans. Just before serving, add taco chips and dressing. Toss gently.
Prepare cake mix as directed. Boil pineapple and sugar to dissolve sugar and	pour over cake. Let cool. Spread Cool Whip over cake.	Sprinkle coconut and nuts over the top. Keep refrigerated.
Combine flour, salt and pepper. Dredge chicken in mixture (reserve 1 tablespoon flour). Heat half the oil in large nonstick skillet. Add chicken, cook 10 to 12 minutes, brown on each side. Add 2 to 3 tablespoons chicken broth, if needed, to prevent sticking. Remove and keep warm. Add remaining oil and heat. Add onion and mushrooms. Saute 3 minutes. Stir in 1 tablespoon reserved flour. Cook 30 seconds. Slowly stir in remaining chicken broth; stir until slightly thickened. Remove from heat. Place yogurt in bowl. Stir in 2 tablespoons thickened mixture. Stir yogurt mixture into remaining mixture in skillet. Add reserved chicken. Heat through. Serves 4.
Layer all ingredients in bowl in order listed. You can make this the night before, but do not mix until just before serving!
Cream butter, sugar and chopped almonds. Cook over moderate heat, stirring constantly to 290° on candy thermometer. Pour in shallow pan to harden. Cut into squares with your pizza cutter before it hardens. Cover it with chocolate or dip and roll in chopped pecans.
Cook pasta in boiling water until done. Drain and return to the hot pot. Mince the garlic. In a small pan heat the oil and butter. Add the garlic and cook 1 minute. Toss the garlic oil, parsley, zest and juice, 1 teaspoon salt and pepper with the pasta. Taste for seasoning and salt and pepper as needed. Serve at once.
Combine beans, soup and cheese. Pour into quart casserole. Top with onions and bake 20 minutes at 350°.
Melt Hershey bars in microwave for approximately 2 minutes, stirring occasionally. Add to Cool Whip and stir until well mixed. Spoon into pie crust and place in refrigerator until cool.
Mix all ingredients. Refrigerate mixture until cold. Shape into balls and roll in Angel Flake coconut. Let dry overnight.
In 12-inch electric skillet over medium heat, heat 3/4 inch salad oil to 350°.
Place fillet (can be frozen) or steaks of fish in boiling water to cover. For each quart of water add the listed ingredients. Heat to simmer and let steep until fish flakes easily. Lift carefully with a slotted spoon. Serve with melted butter mixed with finely chopped hard-boiled eggs and boiled potatoes.
Cook frozen broccoli until medium soft; drain well. Melt margarine in skillet and saute chopped onion. Add garlic cheese. Add the mushroom soup. In casserole dish, put a layer of broccoli and a layer of sauce. Repeat. Top with bread crumbs. Bake 15 to 20 minutes at 350°.
Mix all ingredients together and put into loaf pan; pack firmly. Bake at 350° for 1 1/4 hours. Serves 6 to 8.
Boil sugar and syrup using enough water to dissolve. Do not stir anymore. Boil to 300°. When at 300°, place wood skewers into stem end of bright red apples. Dip into the candy syrup, then place on a large, well-greased pan with bottom of apple down. Apples dry in 15 minutes. (Set pan of syrup in boiling water and dip after the boil is finished.)
Cut fish into serving pieces. Soak fish pieces in milk for 1 hour. Mix flour, cornmeal, salt, pepper and seasonings together. Drain fish and coat with cornmeal mixture. Deep fry in oil at 375° a few pieces at a time until golden brown or pan-fry on both sides until lightly brown and done to your liking.
Dissolve Jell-O in hot juice from fruit and enough water to make 2 cups. Let cool, then add the Coca-Cola. When Jell-O begins to thicken, add fruits and nuts.
Boil sugar, syrup and water till it forms very hard piece when dropped in cold water. Add peanuts and stir constantly. Cook 10-12 minutes till mixture begins to turn brown. Add salt, butter and vanilla. Cook a little longer till mixture becomes a little darker. Then add soda. Mixture must be stirred quickly as it's removed from stove so it won't foam up and boil over. Pour on buttered cookie sheet. I don't flatten it much because all those little air bubbles keep it from getting too hard to eat. When cool, break into pieces.
Mix flour, powdered alum and salt. Add water and vegetable oil. Cook over low heat, stirring constantly until mixture thickens. Knead, add food colorings.
Heat oleo until soft. Add sugar. Add eggs, one at a time and beat. Add flour, whipping cream and a good bit of lemon extract. Mix well. Bake in tube pan 1 1/2 hours at 325°.
Mix egg, sugars, syrup and vanilla. Last, add pecans. Pour in pie shell. Bake for 25 minutes at 350°.
Place meat in 2-quart glass casserole. Cover with glass lid or plastic wrap. Microwave on High for 6 minutes; drain and stir in remaining ingredients, except sour cream. Re-cover. Microwave on simmer for 25 to 30 minutes or until meat is fork-tender. Blend in sour cream. Let stand, covered, 5 minutes before serving. Makes about 4 servings.
Sprinkle lemon juice on diced apples and stir.	Add celery, grapes, pineapple chunks and walnuts. Mix Marzetti dressing with 1/4 cup pineapple juice, and add to fruit mixture.	Chill.
Mix soups (undiluted). Alternate chicken, tortillas, soup mix and cheese twice in buttered 9 x 13-inch casserole dish. Bake at 300° for 1 hour.
Cook potatoes in their skins the day before dumplings are to be made. Before using, peel, wash and grate potatoes. Add flour, eggs, butter and seasonings to potatoes and knead to a firm dough. Toast bread and cut into cubes. Shape dumpling mixture around bread cubes and drop into boiling water and cook for 10 to 15 minutes.
Mix the first 6 ingredients well. Fry sausage and crumble; drain very well. Mix all ingredients. Pour into a hot, oiled black iron skillet. Place in a 400° oven and bake until golden brown.
Brown ground beef; remove any excess fat. Saute onion, garlic and mushrooms. Salt and pepper to taste. Add tomato paste, tomato sauce, brown sugar and oregano. Boil 6 lasagna noodles. Mix eggs with cottage cheese.
Combine syrups, butter and salt. Cook until it forms a soft ball; gradually stir in peanuts, then add soda, stirring until it foams and pour into a prebuttered dish.
Beat eggs; gradually add sugar. Then add flour, butter, syrup, coconut and pineapple. Bake in a 9-inch unbaked pie shell 45 to 50 minutes at 350°.
Combine onion, garlic and margarine in 3-quart casserole. Cook at High for three minutes until onion is tender. Stir in ham, broth, broccoli, tomatoes and liquid, water and macaroni. Cover and cook on High for 15 minutes until boiling, stirring once to break up broccoli. Cook at Medium for eight minutes until broccoli and macaroni are tender. Season to taste with salt and pepper. Sprinkle individual servings with grated Parmesan cheese. Serves 6.
Pour ingredients into a small Ziploc bag. Then put ice and salt into a large Ziploc bag. Add small bag into large and shake. Minutes later, you will have great ice cream. This recipe may be doubled or more.
Mix cornstarch and sugar, gradually stirring in milk. Cook and stir until thick over low-medium heat. Add margarine and amaretto; stir well. Pour into baked pie shell. Dust with nutmeg and cool.
Combine flours. In a large bowl thoroughly mix 2 1/2 cups flour mixture, sugar, salt and undissolved yeast.
Saute and stir butter, green pepper, green onion, garlic, oregano, pepper and flour in large pot. Add chicken broth, salsa, bay leaf and corn. Let simmer. Serve warm with shredded cheese and tortilla chips crunched up on top.
Mix together oysters, milk, oyster liquid and salt and pepper to taste. Mix together butter, crackers and bread crumbs. Layer the mixture in a small casserole beginning with cracker crumb mix. Cover and bake at 350° for 30 minutes. Serves 2 to 3 people.
Place tomatoes in a shallow dish; cover with vinegar. Let stand 1 hour; drain. Using food processor or sharp knife, chop tomatoes into bite size pieces. Combine remaining ingredients. Serve at room temperature with pita chips, Italian bread or bagel chips, or toast thick slices of French bread, top with the dip and serve on a platter decorated with fresh parsley.
Mix salt, onions and cut-up cucumbers. Put in ice cubes. Let stand 3 hours. Bring sugar and vinegar to a boil. Pour in drained cucumbers and onions; add spices. When the mixture comes to a boil, pour into sterilized jars and seal.
Preheat oven to 300°. In large shallow pan, pour Wish-Bone dressing over chicken. Bake, covered, 1 1/2 hours. Uncover; raise oven temperature to 375°. Turn chicken over; add vegetables and cheese. Bake, uncovered, at 375° for 20 minutes or until vegetables are just tender. Serve over hot cooked rice.
Mix all ingredients together, place in casserole dish. Bake 30 minutes at 350°.
Combine brown sugar, water, butter and corn syrup. Cook until it forms a hard ball when dropped in cold water. Scald milk in top of double boiler. Combine flour, cornstarch, granulated sugar, salt and mix thoroughly. Add to scalded milk. Cook 15 minutes, stirring constantly. Add hot butterscotch mixture; stir until smooth. Stir a small amount of mixture into beaten egg yolks; return to double boiler and cook a few minutes longer. Use 2 egg whites and 1/4 cup white sugar for meringue.
Heat oil in a medium saucepan and saute in the oil the onion. Blend in and cook, stirring for about 3 minutes, taking care not to brown the flour the flour, brown sugar, salt, pepper and nutmeg. Add and continue to cook, stirring, until thick the milk. Stir about 1 tablespoon of the heated sauce into eggs. Add about 3 more tablespoons, one at a time, stirring after each addition. This warms the eggs while keeping them liquid. Once the eggs have been warmed in this fashion, pour them into the sauce and add, mixing well the corn. Pour into an oven dish and bake for 45 minutes at 325°.
Mix Jell-O with 1 1/4 cups boiling water. Refrigerate until begins to congeal. Add remaining ingredients. Mix well. Refrigerate.
In a saute pan, over medium heat, heat the olive oil. Add the garlic and cook for 2 minutes until fragrant. Add the broccoli and saute for 1 minute. Add the stock. Raise the heat to high and cook until the liquid is almost evaporated, stirring occasionally.
Stir all together with 1 small bottle of creamy cucumber salad dressing. Chill well.
Beat 3 minutes. Pour into greased and floured bread pan. Bake at 350° for 50 to 55 minutes. Prick with fork and pour 1/3 cup lemon juice over the top.
Pinch chicken in pan. Boil broccoli spears until tender. Place on top of chicken. Mix soup and mayonnaise and pour over top of chicken and broccoli. Sprinkle paprika over this. Put cheese on top of that and then crumble Ritz over top. Bake in oven.
Combine all ingredients in Dutch oven. Simmer 1 to 2 hours.
Brown meat and onion; drain well. Add remaining ingredients, except chips and cheese. Simmer 20 to 30 minutes. Serve over crushed chips. Top with cheese. Serves 10 to 12 people.
Make chicken gravy mix according to directions (microwave is easiest) and pour in crock-pot. Or pour prepared gravy into crock-pot. Add remaining ingredients and stir well. Place frozen chicken in gravy. Cover and cook on low 7 hours. Serve over cooked egg noodles or rice.
Mix juices and let stand 1 hour. Pour in ginger ale and serve over ice. Yields 50 to 60 servings.
Brown meat in butter and shortening. Season with garlic salt, Worcestershire sauce, celery seed, salt and pepper. Mix potatoes, carrots, tomato juice and meat. Cook until carrots are tender.
Layer a baking dish with bacon. Cover with sliced potatoes. Cover with onions. Dot 1 can of cream of celery soup on top of onions and cover with foil. Bake at 300° until potatoes are done, about 45 minutes. Cover with Velveeta cheese and let melt. Stir all together.
Remove skins from potatoes; shred into bowl. Saute onion in 1/4 cup melted butter until tender. Remove from heat. Stir in soup and sour cream. Pour over potatoes and cheese; mix well. Turn in greased 13 x 9 x 2-inch baking dish. Sprinkle with cornflakes and drizzle with 3 tablespoons butter. Bake in 350° oven for 1 hour. Garnish with pimiento and parsley.
Mix flour with baking powder and salt. Beat eggs in a large bowl. Stir in sugar and butter. Beat well. Add vanilla. Blend. Add 1 cup chocolate chips and 1/2 cup nuts. Spread evenly in greased 13 x 9-inch pan. Cover with rest of almonds. Bake at 350° for 25 minutes. Cool slightly. Cut into bars. Delicious!
Combine first 7 ingredients. Beat at medium speed of mixer until smooth. Pour into a greased 11 x 7 x 1 1/2-inch baking dish; set aside.
Mix well with electric mixer. Bake at 350° for about 1 hour until golden brown.
Sift the flour and measure. Add cocoa, salt and sugar and sift together. Add Crisco, food coloring, vanilla and 2/3 cup buttermilk and beat. Add eggs and remaining buttermilk. Beat 1 minute. Mix in vinegar and soda by hand. Bake at 350° on first rack above the middle for 30 minutes.