HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine ingredients. Pour in greased and lightly floured bundt pan or two loaf pans. Bake at 350° for 1 hour or until done.
Preheat oven to 375°. Drain kidney and butter beans in a colander and wash under cold water. Cut meat off ham hocks into bite size pieces. Melt butter in skillet and add bacon, ham and onion. Saute for about 7 minutes or until onions are soft. Combine onion mixture with beans and all remaining ingredients, stirring gently to blend. Bake, uncovered, for one hour and allow to sit for 20 minutes before serving so the juices will be reabsorbed.
Mash banana; sprinkle soda on banana and let stand 10 minutes. Add sugar and mayonnaise. Add flour last. Makes 6 muffins. Bake at 375° for 20 minutes.
Preheat oven to 350°. Place generous 1/2 cup almonds in food processor with sugar. Process until very fine. Pour into large bowl. Add gingersnap crumbs and mix. Pour in butter and stir well to combine. Press into bottom and sides of 10-inch pie plate to form crust. Bake 10 minutes; cool.
Combine flour, baking powder, salt and milk in small bowl, beating until smooth. If batter is too stiff, add a little water. Dip apple slices into batter and fry until golden brown. Yields 2 servings.
Cream together shortening, sugar and brown sugar. Stir into creamed mixture the eggs, vanilla and water. Mix with the creamed mixture the sifted flour, salt and soda. Last, add oats, nuts and chocolate chips. Bake at 375° for 12 minutes.
Saute onion with butter. Add meat. Cook until meat is done. Add tomato sauce, water, noodles and seasonings. Cover pan and cook on low 15 minutes. Add grated cheese and pour into casserole dish (greased). Bake at 350° for 15 minutes. Serve with green salad and rolls.
Cook whole carrots in a small amount of water with honey until tender. Drain. Cut carrots lengthwise into strips and roll them in egg, then in cracker crumbs. Saute lightly in hot butter.
Place uncooked rice in bottom of pan. Pour onion soup and one can of water over rice. Sprinkle chicken with salt and pepper. Place chicken on rice. Spread cream of celery soup over chicken. Bake uncovered in preheated oven at 300° to 350° for 1 to 1 1/2 hours. Add water as necessary.
Boil eggplant until tender; drain and mash. Add eggs, onion, salt, pepper, milk, crumbs and butter. Mix well and pour into buttered casserole. Sprinkle top with buttered crumbs and bake 25 to 30 minutes in a 350° oven. Makes 6 to 8 servings.
Mix corn, peanuts and gumdrops. Melt together marshmallows, butter and vanilla. Mix all together. Grease Bundt pan and press into pan, then turn out on plate.
Cut elephant into bite size pieces. This will take about 2 months. Cover with gravy and cook over kerosene fire at 465° for about 4 weeks. This will serve 3,800 people or the 32nd brigade. If more people come, then add the 2 rabbits. Do this only if necessary, as most people do not like to find hare in their stew.
Mix cream cheese with mayonnaise and grated onion until creamy consistency. Take small glass to make bread rounds. Place one cucumber slice on rounds. Spread cream cheese mixture on cucumber slice. Broil until brown on top.
Arrange chicken in pan and season with salt, pepper and paprika. Dot with 1/4 cup margarine and bake in a preheated 400° oven for 15 minutes.
Cook vegetables until tender and drain well. Add celery, onion and cheese. Place in greased baking dish. Cover with Ritz cracker crumbs. Bake for 30 minutes at 350°.
In large fry pan, cook bacon until crisp. Remove and drain off some of drippings. Add frozen potatoes, onions and pepper. Brown well and then cover for about 5 or 10 minutes. Remove lid and move potatoes around to make 6 wells. Drop egg in each hole and cover, just long enough to baste. Add crumbled bacon and cheese over top of all.
Combine oil, honey, sugar and egg. Beat well. Add dry ingredients and alternate with milk. Stir in apples and nuts. Bake at 325° for 30 to 35 minutes. Sprinkle top with sugar and cinnamon before baking.
Cook onions in boiling water until tender. Drain. Add peas. Heat oven to 350°. Add peas in shallow baking dish. Mix and add remaining ingredients. Pour over peas and onions. Bake 25 to 30 minutes, baste occasionally. Serves 4.
Pack okra, whole, in jars. Add hot pepper, garlic and dill seed or fresh dill. Mix and boil hard for 10 minutes the water, vinegar and salt.	Pour over the okra already in jars. Seal jars in hot water bath.
Mix first 3 ingredients. Spread on the bottom of a 9 x 13-inch greased pan. Bake at 350° for 10 minutes. Let cool. Mix cream cheese, powdered sugar and Cool Whip. Spread over the cooled crust. Heat juice and dissolve jello until smooth. Add berries and Cool Whip until mushy. Spread over second layer. Refrigerate until set. Absolutely divine!
Cream sugar and shortening. Add milk and flour (mixed with salt and baking powder) alternately. Beat well after each addition. Add one egg at a time. Beat well each time, then add 1 teaspoon each of vanilla, lemon, orange and butter flavoring. Bake in greased and floured angel food pan at 315° to 325° for 1 hour.
Chop vegetables. In a large pot put in ground round and cook until brown, skimming off excess grease. Add vegetables and cook for about 15 minutes. Wet stale bread and wring almost dry. Chop in small pieces and slowly add to dressing. (Don't add so much bread that your dressing is dry.) Salt and pepper to taste. Cook mixture for about 1 hour on a low fire. After dressing is done, add 1 stick butter. If dressing is too wet add Italian bread crumbs. When cool, beat one egg and add to dressing before putting in bird or dish.
Dissolve Jell-O in 2 cups boiling water, then add 1/2 cup more of cold water. Add strawberries. Let set in fridge until jelled.
Have pork shoulder sliced 1/4-inch thick. Cut into 2-inch strips, removing bone. Melt shortening in large frying pan. Add meat; brown lightly. Add Dr. Pepper, garlic, soy sauce, vinegar and ginger. Cover and cook over low heat until meat is tender, about 1 hour. Add celery and green peppers; cook 5 minutes. Mix cornstarch with some of the juice from the pineapple. Stir into meat mixture. Add pineapple with rest of juice. Cook until green peppers are barely tender. Serves 6 to 8 over rice.
Preheat oven to 350°. In a small pot, heat the soup, butter or margarine and sour cream over low heat. Combine potatoes, green onion and 1 c. cheese into a large mixing bowl. Mix in the heated soup mixture. Season with salt and pepper. Pour into a 9x13 inch dish. Sprinkle 1 c. of cheese over the top of the casserole. Bake 30 to 45 minutes. Serve warm.
The rice should already be cooked. In a pan, heat oil and fry onion and garlic until heated through. Add beans; cook for about 3 minutes. Add salt, pepper, ketchup, pepper, chopped cilantro and rice. Mix together and you have a "Gallo Pinto."
Preheat oven to 350°. Grease and flour a 13 x 9-inch loaf pan. Mix ingredients together and beat with a mixer for 1 minute. Bake 55 minutes. Serves 6.
Saute sliced onion and bell pepper, then remove from pan. Add chicken, cubed or sliced. Sear in pan. Add seasoning and 1/4 cup water. Add vegetables. Garnish with cheese, tomatoes and lettuce. Add salsa.
Cook and drain spaghetti. Saute ground beef and drain. Add salt and pepper to taste. Add spaghetti sauce and water to meat and remove from heat. Combine cottage cheese, sour cream, cream cheese, pepper and onion. In a 9 x 13-inch casserole, spread 1/2 of the spaghetti and cover with cheese mixture. Add the remaining spaghetti and pour melted butter over it. Spread tomato and meat sauce on top. Bake at 350° for 30 minutes. Can be assembled a day ahead. Remove from refrigerator 30 minutes or so before baking. Don't overcook, as it will be dry. Serves 6.
Combine water, celery flakes and salt in a large saucepan. Bring to a boil over high heat; reduce heat to medium. Add chicken and cook until tender, about 20 to 25 minutes. Drain chicken, reserving 2 1/2 cups broth. Cool chicken and coarsely chop.
Mix 1 cup flour, whole egg, yolks, butter, water and salt in a bowl. Stir. Knead dough working in remaining 1/4 cup flour. Cover with cloth and let rest for 30 minutes. Roll out dough 1/4 inch thick. Cut into thin pieces. Let dry for 30 minutes. To cook, bring 2 quarts salted water to boil. Add 1 Tbsp. butter and noodles. Return to boil 15 - 20 minutes. Drain and serve.
Preheat oven to 350°. Put all the ingredients into a bowl and knead them with your fingers. Shape dough into golf ball sizes and set them on an ungreased cookie sheet. Flatten tops enough to make them look like biscuits. Bake for 12 to 15 minutes or until golden brown.
Thin soup with about 1/2 cup of liquid from asparagus. Crumble crackers into soup mixture and chopped eggs; mix. Pour 1/2 of the soup mixture into a Pyrex dish. Arrange asparagus over this layer. Now, pour remainder of soup mixture over asparagus and sprinkle with cheese. Bake in moderate oven for about 15 to 20 minutes or until hot and bubbly.
Note: If you use sweet milk, add 1 teaspoon soda and 2 teaspoons baking powder.
Soak soy beans several hours or overnight in sufficient water to keep covered. Drain; discard water.
Melt butter in a shallow, small roasting pan. Stir in curry and salt. Add pecans and stir until coated. Bake in a 325° oven for 20 to 25 minutes, stirring occasionally. Cool and put in jars.
Beat egg in large mixing bowl. Add milk and crumbled bread. Let stand 5 minutes; beat with fork until bread is in fine pieces. Add next 5 ingredients. Blend well with fork. Use a teaspoon to shape meat balls. Brown in oil and place them in a baking dish. Arrange slightly browned onion slices on top. Mix gravy mix according to package directions. Pour gravy over meat balls. Bake at 350° covered for 1/2 hour.
Cook noodles in salted water. Saute onion and celery in butter until golden. Add pepper. Blend into cooked noodles in 2-quart casserole. Add sour cream, cottage cheese and 3/4 of shredded cheese. Pour beaten eggs over all and blend gently. Sprinkle 1/4 cup of cheese over all and bake for 1 hour at 350°. Let stand a few minutes before serving. May be made in flat pan and cut into squares.
Melt butter and cook zucchini until tender, 2 minutes. Stir frequently. Remove from heat. Into saucepan, tear bread into small pieces, stir in eggs, cheese, pepper and 1/2 teaspoon salt. Preheat oven to 400°. On each quarter, with fingers, carefully loosen skin from meat to form a pocket. Spoon stuffing in each pocket.	Place chicken in 13 x 9-inch baking pan. Bake 50 minutes until fork-tender. When ready to serve, brush with honey and sprinkle lightly with salt.
Sift together flour, cocoa, soda and salt. Mix together sugar, water, oil, vinegar and vanilla and add to flour mixture. Bake in greased and floured oblong pan at 350° for 30 minutes.
Cut chicken into bite size pieces. Saute with celery and onions. Boil frozen broccoli until thawed; place broccoli at bottom of casserole dish. Sprinkle with Parmesan cheese. Cover with chicken and more Parmesan cheese. Mix together the soup, mayo, curry, Cheddar cheese, lemon juice, salt and pepper. Pour over broccoli and chicken. Sprinkle with Parmesan cheese and paprika; dot with butter. Bake for 30 to 40 minutes at 350°, uncovered.
Heat pineapple, sugar and gelatin to	boiling point. Remove from heat.	Break up cream cheese in pineapple mixture and stir well to melt. Add	lemon juice and milk, then sour cream (or Cool Whip). Add nuts and	cherries. Pour into 9 x 13-inch Pyrex dish or large mold. Congeal. (Use sour cream for salad or Cool Whip for dessert.)
Cook the broken spaghetti just until done. Chop the onion, green pepper, cucumbers and tomatoes. Mix together with the cooked spaghetti. Pour Italian salad dressing over all. Sprinkle with Salad Supreme (about 1 tablespoon or to taste). Mix well again and serve or let chill and serve.
Mix soy sauce, water and vinegar; set aside. Put peanut butter in bowl and mix in sesame oil thoroughly. Then mix in chili paste and cayenne. Add soy mixture and mix well. Blend in mayonnaise. Serve at room temperature.
Make cream sauce with oleo, flour, pepper, broth, and milk. Blend in salmon, onion, and parsley. Refrigerate 1 hour. Shape into eight cones or cylinders. Roll in crumbs. Dip in egg substitute. Roll again in crumbs. Refrigerate another hour. Fry in deep hot 374° corn oil until brown. Draining on paper towels. Serve with sauce made with skin milk, such as curry or mushroom.
Mix all ingredients. Spoon out onto a pan and freeze for 20 minutes. Bake at 350° for 10 to 12 minutes.
Heat oven to 350°. In a large bowl, combine flour, brown sugar, 1 cup margarine and salt; blend well. Press in ungreased 15 x 10-inch jelly roll pan. Bake at 350° for 10 to 12 minutes. In small saucepan, combine corn syrup, 2 tablespoons margarine, water and butterscotch chips; boil 2 minutes, stirring constantly. Sprinkle nuts over partially baked crust. Pour cooked mixture over nuts. Return to oven and bake an additional 10 to 12 minutes or until golden brown. Cool and cut into bars. Makes 48 bars.
Combine beans, tomatoes and dressing. Cover. Refrigerate at least 1 hour. Sprinkle with basil and cheese just before serving. Makes 6 (1 cup) servings.
Brown meat; add vegetables, cornstarch, water and soy sauce. Cook until veggies and meat are done. Serve over rice or noodles.
Beat butter and sugar. Add eggs. Sift together baking soda, powder, salt and flour. Add alternately, the flour mixture and sour cream. Add almond flavoring. Pour 1/2 batter into tube pan. On top, place 1/2 the cranberry sauce. Add remaining batter and top with cranberry sauce and nuts. Bake at 350° for 50 minutes. When cool, drizzle with 1/2 cup confectioners sugar mixed with 2 tablespoons water and 1/2 teaspoon almond flavoring.
Gently stir salt into sliced cucumbers. Cover with ice. Let stand 3 hours. Drain. Add onions. Combine remaining ingredients. Boil 10 minutes. Strain. Add onions and cucumbers and bring to boil. Boil for 10 minutes. Jar and seal. Makes 3 pints.
Fry ground beef and onion together until done. Drain off any grease. Add taco seasoning mix and water to meat; stir until well blended. Turn off heat and set aside. Mix tomatoes and beans in a saucepan to heat. Set aside. Shred cheeses and mix together; set aside. Cut tortillas into bite size pieces and set aside. Spray a 9 x 13 x 2-inch pan or glass dish with Pam cooking spray. Put a layer of tortillas on bottom of pan, over the tortillas put a layer of the taco meat. Over the meat put a layer of tomatoes and beans. Sprinkle cheese on top of the beans. Keep layering all ingredients until all used up. End the top layer with cheese and bake at 350° for 25 minutes.
Sift flour into large bowl. Add water and mix. Roll out on floured surface real thin. Cut in long strips, then cut across them. Let dry about 24 hours. Prepare chicken and broth. Bring to a hard boil. Add dry dumplings, four at a time, cook for 5 minutes.
Cook celery in water until tender; set aside. Brown beef and onion. Add tomato soup and mix well. Add celery and enough reserved water to make mixture "sloppy" but not runny. Heat to desired temperature. Serves 6 to 8 on hamburger buns.
Cook pasta according to package directions; rinse under cold water. Drain. In a large bowl, whisk together the broth, vinegar, oil, garlic, sugar, basil and salt. Add the pasta, broccoli, tomatoes, pepper and Parmesan and toss to coat. Yield: 8 servings.
Mix eggs and milk together with flour. Layer meat, onion and 1 layer of cheese on bottom of dish. Pour mixture of eggs, milk and flour over it. Make another layer of cheese and mixture and cheese. Repeat until all is used. Bake at 350° for 45 minutes or until brown on top.
Brown meat and drain well. Add peas and mash. Add remaining ingredients. Simmer, uncovered, for 30 minutes.
Heat olive oil in saucepan; saute onions 10 minutes. Add tomatoes, salt, pepper, basil and garlic. Cook over low heat 45 minutes. Taste for seasoning and puree in blender or use a sieve. Slice unpeeled zucchini, then shake in paper bag with flour. Heat vegetable oil in skillet; cook squash until lightly browned. In shallow baking dish, arrange as many successive layers as possible of squash, sauce and cheese, ending with sauce and cheese. Bake in 350° oven 30 minutes. Serves 4 to 6.
In a large skillet over medium heat, cook and stir red pepper, onion, zucchini and oregano in margarine until tender. In lightly greased 9 x 9 x 2-inch baking pan, layer half each of the crackers, vegetable mixture and cheese. Repeat layers, ending with cheese.
Combine cranberry juice and powdered fruit pectin in a 6-quart saucepan. Cook until mixture boils and stir in sugar. Boil hard 1 minute, stirring constantly. Remove from heat and skim foam from top; pour into hot glasses and seal.
Fix the Rice-A-Roni according to directions except omit butter. Cool. Chip the artichoke hearts. Mix juice with mayonnaise and curry powder. Chip green onions and olives. Mix all together.
Combine pineapple and eggs. Combine sugar, flour and salt; mix into pineapple. Put in greased 1-quart casserole. Melt margarine; toss bread cubes in melted margarine. Top casserole with bread cubes. Bake at 350° for 30 to 40 minutes, until casserole bubbles and bread cubes begin to brown.
Crust: Mix flour with margarine. Press into 9 x 12-inch baking dish. Bake at 350° for 15 to 20 minutes.
Mix all together. Have Crisco hot and drop by teaspoonful into Crisco; fry until golden brown. Serve hot.
Put everything, except peaches, in saucepan. Simmer for 5 minutes. Add peach halves. Bring to boil; take off heat and cool. Pour into jars and place in refrigerator overnight.
Preheat oven to 375°. Stir together water, rice, tomatoes, cheeses, onion and 1 teaspoon Italian seasoning into greased 13 x 9-inch pan. Top with chicken; sprinkle with Parmesan cheese and remaining Italian seasoning. Bake 45 to 50 minutes or until chicken is tender. Let stand 4 minutes. Makes 4 to 6 servings.
Remove skin and bone chicken and coarsely chop. Cook and drain broccoli. Arrange in 13 x 9 x 2-inch baking dish. Combine next 7 ingredients; spoon half of sauce over broccoli. Arrange chicken over sauce; top with remaining sauce. Refrigerate overnight. Let stand at room temperature 30 minutes before baking. Bake at 350° for 25 minutes. Remove from oven; sprinkle with cheese and paprika. Bake an additional 5 minutes. Serves 8.
Simmer water, bouillon cubes, celery and onions for 20 minutes. Add potatoes, carrots and frozen vegetables and simmer until all vegetables are tender. Add Cream of Chicken soup and cheese. Heat only until cheese is melted.
Peel and slice eggplant very thin. Dip in flour and then egg and fry in safflower oil. Layer sauce, eggplant, grated cheese and Mozzarella cheese. Repeat layers. Cook at 350° until sauce boils, then cook 20 more minutes.
Mix butter, Crisco, brown sugar and sugar. Add egg and mix. Add vanilla, flour, baking soda, salt, cinnamon and nutmeg. Place on ungreased cookie sheet by rounded tablespoon. Bake at 375° for 8 to 9 minutes for chewy cookies or 10 to 11 minutes for crisp cookies. Cool 1 minute on cookie sheet before removing onto wire cooling rack. Makes 4 1/2 dozen.
Mix all of puddings with milk until well mixed. Add condensed milk and Cool Whip. Layer vanilla wafers, pudding mixture, bananas, etc. Last layer on top vanilla wafers.
Melt first 3 ingredients over boiling water. Cool completely and add Cool Whip, stirring to mix. Pour into graham cracker crust. Refrigerate. Makes 2 pies.
Brown ground beef and drain. Combine ground beef, sauce, tomatoes and onions. Cook noodles as directed and drain. In a baking dish, layer the noodles, beef mixture and each cheese. Repeat, ending with cheeses. Microwave 5 to 7 minutes or until cheese is melted.
Combine juice concentrate with mashed bananas and eggs and beat until fluffy. Stir dry ingredients together and add to the first mixture. Stir in raisins. Spoon into 18 muffin cups lined with cupcake papers. Bake in preheated 350° oven about 15 minutes or until a pick comes out clean. About 75 calories each.
Mix ingredients together and refrigerate. One can Chinese noodles to add at individual taste as they get soggy.
Saute shallots in butter. Do not brown. Add snow crab and bring to boil. Add sherry and cook 8 to 10 minutes. Add cream sauce and thicken with 1 or 2 teaspoons of the bread crumbs. Season to taste with salt, pepper and Worcestershire sauce. Let stuffing cool then roll into balls. Roll the balls in mixture of remaining bread crumbs and Parmesan cheese. Stuff mushroom caps that have been poached for 5 minutes in water and lemon. Butter the mushroom caps and bake for 10 to 15 minutes at 400°. Makes 20 mushroom caps.
Brown beef and drain well. Add broccoli, onion, sour cream, salt, pepper and mix well. Simmer for 10 minutes.
Drain and flake crabmeat. Grate cheese and toss lightly with crab. Put all other in large mixing bowl and beat well. Preheat oven to 425°. Take 2 pie crust bottoms; put cheese and crab in crust and pour custard over top. Bake at 425° for 15 minutes. Continue baking at 325° for 20 to 30 minutes until done. Insert clean knife in center, if comes out clean it's done. Cool about 10 minutes. Can freeze for about 1 month.
Heat oven to 375°. Wash and cut apple into thin slices, removing seeds. Spread butter or margarine onto bread slices. Put bread on cookie sheet, buttered side up. Place apple slices on bread. Sprinkle with 1 teaspoon sugar and ground cinnamon. Bake at 375° for 15 minutes or until bread is toasted.
Mix ingredients together and put in a pan. Bake at 350° for 15 to 20 minutes. Frost with icing.
Combine all ingredients in a mixing bowl. Beat with electric mixer until all orange juice is absorbed. Store in refrigerator.
Mix butter and Ritz crackers and put 1/2 into bottom of pan. Whip 3/4 cup milk with 1 box pudding until thick. Blend in 1/2 gallon ice cream with pudding. Top with remaining cracker crumbs. Keep in refrigerator or freezer.
Cook broccoli according to package. Drain water. Add Velveeta (cut in cubes) and 1/4 stick of margarine to broccoli. Microwave until it melts. Pour into buttered casserole dish. Melt 1/4 stick of margarine. Pour over top of casserole. Bake at 350° or microwave until bubbly.
Brown pork chops; add onion and bell pepper. Sprinkle rice around chops, add tomatoes and season with salt and pepper. Cover and bake 1 hour.
Cream sugar and margarine; add flour and eggs and beat well. Add buttermilk and vanilla. Pour into unbaked shell and sprinkle nutmeg as desired on top. Bake at 350° for 45 to 55 minutes. Yield: 1 pie.
Combine 3/4 cup of the cracker crumbs, egg, parsley, onion, milk, pepper and Worcestershire sauce. Add salmon and cheese; mix thoroughly. Shape into 4 patties. Mix butter with remaining crumbs. Coat patties with mixture. Place on ungreased baking sheet. Bake in 400° oven for 10 minutes. Place tomatoes on cakes and bake for 5 minutes. Makes 4.
Pick out the steak. Cut all the fat off. Put steak in the pan with oil. Cook it. Put soy sauce in the pan, too. When it's done, you eat it with a fork and a knife.
Boil chicken and stew beef together. Cut potatoes and chop onions and boil together. Place in large boiler and add other ingredients. (Put corn in last because it will scorch.) Add enough water to make the consistency right and bring to boil. Simmer 15 minutes or longer if needed, and serve.
Combine sugar and milk in saucepan. Heat on top of stove and cook until mixture forms a ball in testing.
Chop cabbage; add 4 teaspoons salt. Work with hands, mixing and squeezing until a bit of juice comes from cabbage. Add cut up peppers and tomatoes. Work a bit more; add chopped onions. Make syrup of vinegar, water, salt and sugar. Put chopped ingredients into cold syrup and bring to a boil (a good boil in the center of the pot). Cook about 5 minutes after boil begins. Begin to put into hot, sterile jars from center of the pot. Do not let cook too long or syrup will cook away. Seal. Yield: 8 pints.
Use a large container. Mix all ingredients together. Stir well. Chill and serve.
Boil chicken; cool and debone. Saute onion, bell pepper and celery. Cook spaghetti in chicken liquid. When done, add chicken, vegetables and soups; mix well. (I do not throw liquid out. I add all except cheese and mix well.)