HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook vegetables, onion and pepper together until almost done. Add chestnuts and cheese. Mix mayo, milk and flour together. Add to vegetables with salt and pepper. Cook in oven at 350° about 15 minutes. Top with more cheese or crumble Ritz crackers or soda crackers on top. Sprinkle melted butter over and bake.
Cook chicken, cool and cut up; set aside. Saute margarine, onion and garlic salt in pan. In a casserole dish mix chopped, thawed broccoli, soup, Cheez Whiz, sauteed margarine and onion, cooked rice and chicken. Mix together and cook, uncovered, in a 325° oven for 1 hour.
Bake cake as directed, cool and crumble. Prepare pudding as directed. Place 1/2 of cake crumbs in bottom of punch bowl. Layer 1/2 of the other ingredients, then the cake, remaining nuts, pudding, pineapple, cherries and Cool Whip.
Saute onion and bacon. Add with potatoes, salt, pepper and water to crock-pot. Cook on low 5 to 6 hours. Before serving, add evaporated milk, clams and sprinkle with paprika. Cook on high for 15 minutes, then add 1/2 stick butter. Serves 4 or 5.
Cook rice according to package directions. Fry pork in oil until coated and heated for about a minute, stirring constantly. Add rice, eggs, pepper and soy sauce; fry over medium heat for 5 minutes. Sprinkle green onions over top and serve. Cooked ham, chicken, or shrimp may be used in place of pork. Serves 5 or 6.
Dissolve coffee granules in hot water; cool. Combine coffee mixture, dates and remaining ingredients in container of an electric blender; process until smooth. Serve immediately. Yields 3 1/2 cups.
In casserole dish, mix sour cream, soup and garlic powder Add the drained green beans and mix well. Completely cover with sliced Velveeta (leave no openings). Sprinkle cracker crumbs or dry onions on top of the cheese; spread evenly. Bake at 350° for 45 to 60 minutes.
Brown onion in shortening. Add seasonings and chicken. Brown 10 minutes on all sides. Add water; cover and simmer slowly until tender.
Mix together and store in refrigerator. Ready to use in 24 hours. Keeps for 1 year.
Mix all ingredients, except tomato sauce, well and put into a loaf pan. Bake at 375° for 45 minutes. Pour tomato sauce over top and bake for another 15 minutes.
Mix together the dry ingredients, set aside. Mix together the wet ingredients and add to the flour mixture. Pour about 1/4 cup of batter onto a hot griddle and cook for about 2-3 minutes until bubbles appear on the surface, turn over and cook for another 1-2 minutes until brown on the underside. Serve with maple syrup.
Break lettuce into bite-sized pieces and place in a large clear glass bowl. Top the lettuce in layers with peas, green pepper, celery, onion, water chestnuts, mayonnaise, sugar and cheese. Cover and place in refrigerator for 8 to 24 hours. Before serving add bacon and toss.
Melt bacon fat in bottom of a large pot or kettle. Add chopped onion and hamburger; brown for a couple of minutes, until onion becomes transparent. Add garlic. Stir in beans, tomatoes and seasonings. Simmer for several hours, until desired thickness.
Prepare six pieces of foil about 10 inches long. Brush foil with oil and set-aside. Slash each chicken breast with knife at intervals. Put Mozzarella cheese in the cuts. Divide the zucchini and tomato slices between the pieces of foil and sprinkle with black pepper. Tear or roughly chop the basil or oregano and scatter over the vegetables. Put chicken on top of vegetables and fold and wrap the foil around the food. Place in a baking pan. Preheat oven to 400° and cook approximately 1 hour or until chicken is cooked. Serve over rice or pasta.
Mix jello (not prepared, right out of box) and cottage cheese. Add fruit. If canned, drain well. Fold in Cool Whip and miniature marshmallows. Chill.
Spoon flour into measuring cup and level off. Pour onto wax paper. Add baking powder and salt to flour and stir to blend. Cream the sugar, shortening and egg thoroughly. Add blended dry ingredients to creamed mixture alternately with milk, beginning and ending with dry ingredients. Add blueberries and fill in paper lined muffin pan cups about 2/3 full. Bake at 400° for 20 to 25 minutes. Serve warm with butter. Makes 1 1/2 dozen muffins.
Cook spinach according to package directions. Squeeze to remove liquid. Combine spinach, green onions, eggs, cottage cheese and Cheddar cheese. Add seasonings. Pour into a quiche pan or 10-inch pie plate treated with nonstick spray. Sprinkle crumbs on top. Bake, uncovered, at 325° for 1 hour. Makes 8 servings.
Grease casserole. Cook broccoli according to package directions; drain. Place broccoli on bottom of casserole; place chicken over broccoli. Mix soup, mayonnaise and lemon juice; pour over chicken. Cover with the grated cheese. Top with buttered crumbs. Bake at 350° for 30 to 40 minutes.
Sprinkle dry ingredients over crackers. Add oil; stir gently several times. Store in covered container for 24 hours before serving.
Mix well cream cheese and peanut butter together with beater. Add confectioners sugar and mix well. Add Cool Whip by folding into peanut butter mixture. Pour into graham cracker pie shell. Chill until firm.
Finely chop the onions. Grate Cheddar cheese. Shred crab into small pieces. Add to softened cream cheese and remaining ingredients. Put into casserole dish. Bake at 350 degrees for 15 minutes, or until hot. Serve with crackers.
Mix ingredients well. Pour into a casserole dish sprayed with Pam. Bake at 350° for 45 minutes. Casserole should be lightly brown when done.
Beat eggs. Add sugar, melted butter, pineapple, coconut and flour. Mix well and pour into unbaked shell. Bake at 325° for 45 minutes.
Dissolve Jell-O with 2 cups hot water. Cool until beginning to firm . Stir in blueberries, juice and all, and sour cream. Continue stirring until sour cream is well blended. Pour into 8-inch square pan or 1 1/2-quart mold.
Melt butter in saucepan; saute onion about 10 minutes. Add mushrooms; cook for 1 minute. Stir in flour. Gradually add broth, milk and cream. Cook until thickened and hot. Season with salt and pepper. Top each serving with paprika.
Whip and spread on top of cream cheese mixture. Frost with Cool Whip just before serving and sprinkle with chopped pecans.
In a large bowl, blend Italian dressing, mustard and pepper. Add remaining ingredients. Mix well. Cover and chill thoroughly. Refrigerate leftovers.
Preheat oven to 350°. Grease baking sheets. Combine flour, salt and baking soda in one bowl; set aside. In large bowl, beat together shortening, sugars and vanilla until creamy. Add eggs, beating until light and fluffy. Gradually beat in flour mixture and rolled oats. Stir in chocolate chips and Heath Bar bits. Drop batter by well-rounded teaspoonfuls onto greased baking sheets. Bake in preheated 350° oven for 8 to 10 minutes or until golden brown. Cool cookies on sheets for 2 minutes. Remove to wire rack to cool completely. Makes 6 to 7 dozen good-sized cookies.
Beat eggs, vanilla and sugar together. Add scaled milk and blend into egg mixture. Pour into pie shell. Sprinkle with nutmeg. Bake at 450° for 20 minutes or until slightly set. Remove and let cool.
Add sugar, cornstarch, salt and egg yolks in heavy pan until mixed good. Pour scalded milk and butter mixture into first ingredients. Add coconut and vanilla. Pour into baked pie shell. Top with meringue. Brown.
Let 1 cup salt and enough water to cover pickles set 5 days. Drain and wash; put back in jug. Put 3 tablespoons alum in water and pour over pickles; let set for 24 hours. Drain and wash. Put back in jug and cover with vinegar. Let set for 24 hours. Drain and put pickles back into jug and put 2 1/2 pounds sugar over pickles. Put lid on jug and let set.
Combine cake mix, nuts, butter and egg. Mix until crumbly. Press into bottom of greased 9 x 13-inch pan. Spread with preserves. Bake at 350° for 25 minutes. Combine sugar, water and almond extract and mix until smooth. Drizzle over warm shortbread. Cool and cut into bars.
In medium saucepan, combine sugar and coffee with 2 cups water. Bring to boiling. Cool; stir in vanilla. Pour into 2-quart container; stir in vodka. With spoon, skim off foam. Cover liqueur tightly; let stand 48 hours. Pour into decorative decanters or bottles. Makes 7 1/2 cups.
Grind the figs, raisins, walnuts, dates and citron or orange peel. Add a teaspoon tip of cloves, cinnamon, sugar and the boiling water until mixture is easy to spread. Roll out dough and spread mixture. Roll up dough and cut into cookie size pieces. Bake at 375° for 8 to 12 minutes.
Combine chicken broth, water, bay leaf, thyme, salt and pepper in Dutch oven. Bring to boiling. Stir in onion, carrots, peas, noodles and cooked chicken cubes. Bring to simmer.
Saute onion, celery and garlic in butter. Add all other ingredients, except fish, and simmer for 30 minutes. Add fish in chunks and cook gently for 7 to 10 minutes.
Cook pasta shells according to package directions. Prepare 12 servings of instant potatoes as directed, except cut back about 1/4 to 1/2 cup of milk and add a piece of Velveeta cheese to the water when you boil it. Use as much or as little cheese as you want. Let cool. While shells and potatoes are cooling, saute onion in butter. Pour 1/2 in bottom of cake pan.
In large skillet warm tablespoon of oil. When hot, add the beef, onion, carrot and bell pepper, stirring constantly. Add cut cabbage, soy sauce, pepper and cornstarch. Cook for 15 to 30 minutes. Serve with rice if desired.
Rub shortening into part of the flour mixture. Add milk to make a stiff dough. Roll out thin. Cut in strips, drop into boiling broth. Cook 12 to 15 minutes.
Combine cream of chicken soup, milk and cheese; heat until cheese melts. Place chicken in bottom of casserole; pour cheese and soup mixture over it and mix. Mix dressing according to box directions. Place prepared dressing on top of casserole. Bake in moderate oven (350°) about 1/2 hour.
Mix all together: Eggs, butter, and vanilla. Add dry ingredients and mix well with mixer. Makes 2 loaves.
Combine meat, salt, pepper, Worcestershire sauce and mustard. Press against bottom and side of a 9-inch pie plate. Spread tomatoes and sauce over meat. Sprinkle with remaining ingredients. Bake at 375° for 20 minutes. Yields 6 to 8 servings.
Combine first 3 ingredients and cook to a clear syrup. Cool. Beat egg whites until stiff with 6 tablespoons sugar. Add syrup mixture to egg whites and beat. Cook meringue at 350° until brown.
Slice zucchini. Saute in small amount oil with chopped onion, salt, pepper and parsley. Saute until very soft. Let cool. Add beaten egg and crackers. Mix together. Put in casserole dish. Sprinkle with rest of crumbs. Bake at 350° for 1/2 hour.
Preheat oven to 350 degrees. Once oven temperature is reached, melt butter in a 9X13 inch baking pan. In a medium bowl, stir together flour, sugar and milk; batter will be slightly lumpy. Pour mixture on top of melted butter in baking pan. Do not mix butter and mixture together. Drop blackberries in batter; if more crust is desired add less blackberries. Bake for 1 hour or until golden brown.
Mix egg yolks with electric mixer. Add condensed milk, beat well. Slowly add lime juice with mixer on low. Pour into crust. Due to the raw egg scare, I now bake the pie at 350° for about 10 minutes. Serve with whipped cream on top!
Soak bread crumbs in milk. Beat eggs until light. Add sugar, salt, nutmeg and vanilla. Mix thoroughly with bread crumbs. Pour into baking dish and cook in 350° oven for 1 hour. Serve hot or cold.
Put tortilla on 2 paper towels. Microwave on High one minute. Spread 3 tablespoons pizza sauce on top to 1/2 inch of edge. Sprinkle with 3 ounces Mozzarella cheese. Microwave 25 to 35 seconds until hot and cheese is shiny. Let stand one minute. Cut in wedges.
Mix and knead until not sticky. Let rise 1 hour. Punch down and make into rolls or bread and let rise until double (about 1 hour). Bake rolls 20 to 30 minutes. Bake loaves about 40 to 60 minutes.
Cook broccoli; drain. Combine with other ingredients. Bake at 350° for 30 minutes.
Lightly mix ground beef, salt and pepper. Shape into 6 large patties 1-inch thick. Melt 2 tablespoons butter in large, heavy skillet. Remove from heat. Blend in oil and mustard. Return to heat. Saute burgers over medium heat 4 minutes for rare; remove and keep warm. Do not drain drippings. Stir lemon juice, Worcestershire sauce and remaining butter into skillet. Stir over low heat until well blended with drippings. Stir in parsley. Spoon over meat. Serve with buttered poppy seed noodles, French-cut green beans and fresh fruit. Serves 6.
Saute onion and celery in butter. Mix all ingredients well. Pour in buttered casserole dish. Cover with buttered bread crumbs. Bake 20 minutes at 350°.
Brown meat and onions. Drain. Add enchilada sauce, soups, cream and chiles. Season to taste. Simmer 20 minutes. Layer in greased 9 x 13-inch pan: meat mixture, tortillas and cheese; repeat until all used up, ending with cheese on top. Cover and bake 30 minutes at 350°.
Mix together crushed Oreo cookies and melted butter. Spread in bottom of 13 x 9-inch pan. Spread ice cream over cookie mixture. Pour chocolate syrup over ice cream and freeze. Before serving, top with Cool Whip and nuts.
Whip tomato paste in chicken broth to color rice. Melt butter in heavy skillet; add rice. Cook over medium heat, stirring constantly, until butter absorbed. Pour in 1 cup stock; cook, stirring frequently, until stock has been absorbed. Add 1/2 cup stock; cook until absorbed. Add remaining stock; stir well. Cover; simmer until stock has been absorbed, stirring occasionally. Cooking time will be about 25 minutes after first addition of stock. Remove garlic clove before serving. Top with grated cheese.
In skillet, melt butter. Add yams, brown sugar and Karo syrup. Cook over low heat until sauce is thick.
Mix all ingredients, except chicken, together. Pour over chicken, which has been skinned and placed in a 9 x 13-inch pan. Cover with foil and bake at 350° for 1 1/2 hours. Remove foil and drain off part of the liquid. Return to the oven for the last 10 minutes.
In a large bowl, mix all dry ingredients. Cut in margarine until crumbly. In a small bowl, beat egg and add milk. Add egg mixture to dry ingredients and mix well. Do not beat. Fold in blueberries. Fill greased muffins tins 1/2 full. Sprinkle top lightly with nutmeg and sugar. Bake at 425° for 20 minutes. Makes 12 to 14 muffins.
Mix yeast in water; add milk, oil, sugar and flour 2 cups at a time. Knead, set to rise until doubled. Divide and place in pans. Bake at 350°.
Combine nuts, raisins, dates or fruit bits, brown sugar and cinnamon; set aside. Core and peel off a strip around apple. Brush peeled portion with lemon juice. Place apple and the water in a 10-ounce custard cup. Spoon in filling. Cover with vented plastic wrap. Microwave on High for 2 1/2 to 6 minutes, rotating half a turn every 2 minutes. Serve warm or chilled.
Preheat oven to 350°. Drain peas and beans. Rinse them with fresh water. Place in a 9 x 13-inch baking dish. Add black olives and toss together. In a small bowl, combine tomato sauce, garlic powder, oil and basil. Season to taste with pepper. Toss this mixture with beans and olives. Bake, uncovered, for 20 minutes.
Brown the ground beef and onion. Add the chopped green pepper and cabbage. Mix with the soup, water and rice. Put in casserole. Bake at 350° for 1 hour or until cabbage is done.
Cream butter. Before adding sugar, add eggs and all other ingredients. Mix well but gently. Put into tube pan and bake about 1 hour at 275°.
Melt butter in deep baking dish. Add peaches. DON'T STIR. Mix sugar and flour together, then add milk. Mix well. Pour over peaches. DON'T STIR. Bake at 400° for 30 to 45 minutes. I bake at 350° until done.
Combine sugar, I Can't Believe It's Not Butter and vanilla. Beat well. Add	eggs, a little at a time, beating after each addition. Combine flour, cocoa, baking soda and salt. Add flour mixture alternately with buttermilk, starting with flour and ending with flour.	Pour into 2 greased 8-inch cake pans.	Bake at 350° for 25 to 30 minutes. Cool 5 minutes and remove from pans.
Put butter and pecans in large shallow roasting pan. Toast in preheated 325° oven for 15 minutes, stirring occasionally. Cool and pack airtight. Store in cool dry place. Will keep one month. Yields 4 cups.
Mix flour, salt and baking powder, then cut in shortening. Stir in warm water and knead 3 or 4 minutes until dough won't stick to your hands. Allow to rise in warm place, about 30 minutes.
In a small bowl, mix the wine and oil. Place the potatoes in a large bowl. Pour the oil mixture over the potatoes and toss to coat well. Add the peas, sour cream and mint. Season with salt and pepper. Chill before serving. Makes 8 servings.
Mix sugars, margarine, milk, egg, flour and soda, then add apples, raisins and nuts. Put into a baking dish and bake at 350° for 45 minutes.
In food processor, process frozen raspberries until slushy. Add lemonade and process until mixed well. Add mixture to ice cream. Cover and freeze about 3 hours. Makes 8 to 10 servings.
Combine all marinade ingredients; mix well. Pour over the top round and marinate for at least 6 hours, turning once. Grill or broil 7 to 10 minutes per side. Slice thin. Serve medium rare. Serves 12.
Cream butter and sugar. Add eggs, one at a time, blending mixture after each egg. Add milk and flour (alternating) a little of each at a time, blending well. Add lemon juice and blend. Add coconut and blend. Pour in a 9-inch pie pan and bake 45 minutes at 350°. Grease your pie pan.
In blender container, combine milk, water, orange juice concentrate, vanilla, sugar and ice cubes. Cover and blend until smooth, about 30 seconds. Serve at once. Serves 2 or 3.
Mix chicken, soup, sour cream, onion and chilies. Place layer of mixture on bottom of 9 x 12-inch baking pan. Roll mixture in tortillas and place in pan. Put remaining mixture on top. Sprinkle cheese on top. Bake at 350° for 25 to 30 minutes. Top with olives and serve.
Mix all dry ingredients on medium speed for 2 minutes; then add all wet ingredients and beat another 2 minutes. Add nuts, cherries and chips, if wanted. Put in a greased pan and bake 35 to 40 minutes in a 350° oven.
Drain and rinse kidney and lima beans and combine in a baking dish with pork and beans. In a skillet, saute onion in bacon drippings until translucent, add brown sugar, catsup, mustard and vinegar. Bring to a boil and pour over beans. Bake, uncovered, at 350° for about 60 minutes.
Heat oven to 400°. Mix vegetables, chicken and soup in ungreased 9-inch pie pan. Stir in remaining ingredients until blended. Pour over pie plate. Bake 30 minutes or until brown.
In a large skillet, fry bacon until crisp. Drain on paper towel. Reserve 2 tablespoons drippings. Cook rice, onion and green pepper in drippings until onion is tender. Add crumbled bacon and remaining ingredients. Simmer, covered, 30 to 40 minutes or until rice is tender and liquid is absorbed. Serves 5 to 6. Contains 208 calories, 36 gm. carbohydrates and 4 gm. fat per serving.
Combine crabmeat, butter and cheese (melted in fondue pot). Dip with crackers.
Remove pulp from eggplant, leaving shell 1/4 to 1/2-inch thick. Saute onion, garlic and mushrooms in butter until onion is transparent. Chop eggplant pulp; add to onion mixture. Cook 3 minutes. Stir in Parmesan cheese, parsley flakes, salt and oregano. Spoon mixture into eggplant shells. Top with sliced tomatoes. Brush shells lightly with oil. Place shells on baking sheet. Bake in a 350° oven for 20 to 25 minutes. Makes 8 servings.
Mix dry ingredients. Melt butter in baking dish. Place chicken in baking dish and pour dry mixture evenly over chicken. Bake at 350° for 40 minutes or until juices run clear.
Mix ingredients. Drain off excess grease from bacon, but not all. If mixture is dry, add a little milk. Cook at 350° until bubbles, about 20 minutes. Put other half of onion rings on top and brown about 10 minutes.
Place 3 slices buttered, cubed bread in a 2 1/2-quart casserole. Saute mushrooms 5 minutes in butter. Add onion, green pepper, mayonnaise, salt and pepper to mushrooms and cook 5 minutes. Spread mix over bread cubes in casserole, then add the 3 slices unbuttered bread cubes on top. In bowl mix milk and egg together, then pour over ingredients in casserole. Chill one hour in refrigerate. Spread the mushroom soup on top, sprinkle with grated cheese and bake 45 to 60 minutes in 350° oven.
Combine cream cheese, sugar, milk and coconut in electric blender container. Cover and blend at low speed for 30 seconds. Fold into whipped topping. Spoon into crust. Freeze about 4 hours. Let stand at room temperature 5 minutes or longer before cutting. Freeze leftover pie.
Brown ground beef and drain. Cook onion and celery in water until celery is tender; drain. Mix all ingredients together except noodles. Place mixture into a glass 9 x 13-inch casserole. Bake 1 hour at 350°. Cover with chow mein noodles and bake 15 minutes more.
Form cream cheese around the pickles. Wrap the beef around the pickle and cheese. Chill, slice and serve.
Mix all ingredients and marinate pork chops at least 6 hours. Grill on barbecue. Marinade can be saved for another time.
In a casserole dish, put in half of the potatoes and then half of the cheese. Add rest of potatoes and then rest of cheese. Top with soup. Bake at 350° for 1 1/4 to 1 1/2 hours until potatoes are soft.
Cream butter; add sugar and eggs. Combine baking powder, salt, flour and soda. Mix with the sugar and egg mixture, then add coconut, oats, nuts, raisins and vanilla. Drop from teaspoon onto a greased baking sheet. Top with 1/2 candied cherry. Bake 12 minutes at 350°.
Combine all ingredients and refrigerate. Use enough crumbs for it to stick together and if more liquid is needed use milk or water.
Cook chicken in salted water (1/2 teaspoon or to taste). Add onion, celery and carrots. Cover with water and cook until chicken is tender. Remove chicken; debone and chop into bite-sized pieces. Dilute cream of chicken soup with some chicken broth. Add broth and soup to the water. Drain can of peas and add the juice to the water. Return meat. Bring to boil. Add noodles. Reduce heat and simmer until noodles are tender. Add can of peas and frozen peas. Thicken with 2 tablespoons cornstarch in 1/4 cup water. Serves family of 4.
Cut bread in half lengthwise. Spread butter on bread, then add other ingredients to taste in order listed. Broil until cheese is melted.
Melt margarine in 2-quart pan. Add brown sugar, eggs and vanilla. Next, add flour, baking soda and salt. Stir coconut and nuts in last. Pour into 9 x 13-inch pan. Bake at 350° for 25 to 30 minutes.
Melt margarine or butter. Blend in brown sugar and salt. Cook over low heat 2 minutes, stirring constantly.	Add milk and continue stirring until mixture comes to a boil. Remove from heat. Gradually blend in confectioners sugar. Add vanilla and mix well.
Combine cake mix, 1/3 cup evaporated milk and melted butter. Press half of mixture into greased and floured 9 x 13-inch pan (wax paper is a good way to press mixture flat). Bake at 350° for 6 to 8 minutes or until bubbly. Melt caramels with 1/3 cup evaporated milk. Remove cake from oven. Pour caramel mixture on top. Sprinkle on chocolate chips and nuts. Crumble remaining cake mix on top and return to oven. Bake 15 to 18 minutes. Cool in refrigerator 30 minutes or longer. Cut into bars.
Mash the eggs. Add remaining ingredients. Mix to a smooth consistency. Chill. Serve with chips or bread.
Mix and bake in greased 11 x 14-inch pan for 35 minutes at 350°.
Boil fryer (reserve stock). Remove meat from bone and cut into small pieces. Combine liquids and stir in chicken, chopped green chilies and salt. Cut tortillas in fourths. Layer in bottom of 9 x 13-inch casserole dish. Spoon chicken mixture over, sprinkle with onion and cheese. Repeat until all tortillas and sauce are used. Bake at 350° for about 45 to 60 minutes until bubbly.