HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together all wet ingredients except zucchini and carrots. Add dry ingredients. Add zucchini and carrots. Add nuts. Put in a 9 x 12-inch pan and sprinkle chocolate chips over top. Cooking time: 325° for 45 minutes.
Mix flour, salt and cumin. Dredge chicken in flour mixture. Fry chicken until golden. Remove. Saute onion, garlic and sweet potato in same pan. Stir 5 minutes. Return chicken to pan. Add broth, salsa and oregano. Cover and cook 10 minutes. Add zucchini, corn and hot sauce and cook until chicken is done. Serve with Cornbread (recipe follows).
Cook bacon until crisp; drain, reserving 2 tablespoons of drippings. Crumble bacon; set aside. Cook onion (sliced thin) in reserved drippings until tender; drain.
Press crescent rolls into cookie sheet. Add a layer of frozen hash browns. Add sausage. Mix eggs and milk and pour over sausage. Add Cheddar cheese on top. Shake Parmesan cheese over all. Bake at 350° for 25 to 30 minutes.
Cook broccoli and drain. Mix broccoli and all ingredients. Pour in buttered baking dish. Sprinkle with crackers. Dot with butter.
Bake at 350° for 1 hour. Makes 2 loaf cakes.
Sift flour, sugar, baking powder and salt together in bowl. Add milk and melted butter; stir until smooth. Spread batter over bottom of buttered 9 x 13 x 2-inch baking dish. Sprinkle berries over batter. Combine water, sugar and remaining butter in saucepan; bring to a boil. Pour mixture over berries. Bake at 400° for 45 minutes, or until nicely browned. Serve warm with vanilla ice cream.
Heat soup, chilies, onions and cheese over low heat until cheese melts. Drain hominy and put into casserole dish. Pour cheese mixture over hominy. Cover; bake at 350° for about 1 hour.
Melt margarine and add sugars, flour, cocoa and egg substitute. Blend well. Stir in vanilla and nuts. Spread in a 8 x 8 x 2-inch baking pan that has been sprayed with vegetable oil. Bake at 350° for 30 minutes.
Mix dry ingredients in large bowl. Add eggs and oil and stir until moist (do not beat). Stir in vanilla, pineapple, bananas and nuts. Bake in three 9-inch pans at 350° for 25 to 30 minutes.
Let cream cheese and Cool Whip get room temperature. Blend all ingredients (except crust) in a mixer until creamy. Pour in crust and chill.
In large skillet, heat oil, then stir-fry rice and onions. Add soy sauce and seasoning mix and stir-fry for a few minutes. Push rice to outside of pan, leaving a circle, then add eggs and scramble within the circle.
Peel and chop eggplant; add salt and onion. Cook 20 minutes using only enough water to get eggplant steaming. Drain and mash slightly. Add cheese (use only sharp cheddar), milk, egg and tomatoes. Place in a sightly greased casserole dish and top with either cornbread or crackers. Bake in a 350° oven for 40 minutes.
Blend the first 3 ingredients. Stir in the remaining ingredients except walnuts. Chill slightly; form into a ball. Chill well. Press the walnuts over ball. Makes 3 cups. Serve with crackers.
Saute onion in small amount of butter in large frying pan. Add mushroom soup, string beans and cheese. Mix until cheese melts. Place in casserole and top with onion rings. Bake in oven for 30 minutes at 375°.
Cream together cream cheese, yolk, sugar and vanilla. Butter or Pam spray a 9 x 13-inch pan. Layer pan with 1 package rolls, then spread the filling over. Place remaining package of rolls on top and sprinkle the top with cinnamon sugar. Bake in a 350° oven for 30 to 35 minutes. Cut in squares and serve warm.
Mix together sugar, margarine and milk. Boil for 7 minutes, stirring all the time. Take off heat. Add chocolate chips, marshmallow cream, vanilla and nuts. Stir together until chips are melted. Drop by teaspoonful on wax paper quickly before it hardens or pour into an 8 x 8-inch pan.
Bake pie shell in oven preheated at 425° for 12 to 15 minutes. Remove and set aside to cool. Place milk, egg yolks, lime rind and juice in stainless steel bowl. Set over saucepan half-filled with hot water on medium-low heat. Cook mixture until thickened, stirring constantly. Transfer bowl to counter and let cool. Fold in egg whites, then whipped cream, mixing with spatula. Pour filling into a pie shell and refrigerate overnight. Garnish pie with toasted almonds or slices of lime if desired.
Bring to boil the first 4 ingredients. Boil for 2 minutes. Remove from heat; add vanilla, peanut butter and quick oats. Mix together and drop from teaspoon on waxed paper. Let cool.
Mix all ingredients. Place in greased casserole dish and cover. Bake at 300° for 3 hours or until vegetables are tender.
Mix ingredients together and beat for 2 minutes. Bake in 3 (8 or 9-inch) round pans at 350° for 25 to 30 minutes.
Blend all ingredients, except Frigo Mozzarella cheese and Parma Zest and lasagna noodles, to a smooth consistency.
Bring sugar, milk and butter to a boil; boil for 2 minutes. Remove from heat; add baking soda and vanilla. Beat until stiff enough to spread. (Beat well.) Yield: Frosting for three 8-inch layers.
Brown ground beef, stirring until crumbly; drain. Add onions, green peppers and celery. Cook over low heat for several minutes. Add cooked noodles, tomato sauce, corn, chili powder, salt and pepper. Mix well. Spoon into casserole dish. Top with cheese. Bake at 350° for 20 minutes.
Combine hominy, tamales, sausage and soup mix. Turn into 1 1/2-quart casserole. Bake, uncovered, at 350° for 35 to 40 minutes. If desired, garnish top with additional tamales. Sprinkle cheese atop. Return to oven to melt cheese and heat tamale garnish. Serves 6.
Boil the potatoes and onion in a large pot in the water. When tender (do not drain), mash briefly with potato masher, then add salmon, milk and creamed corn. Heat. Add salt and pepper to taste and serve with whole grain rolls or cornbread and fruit for a healthy, quick, winter supper.
In a double boiler, melt cheese, butter and cocoa. Beat in half of the sugar, then vanilla, then rest of sugar. Pour into a 9 x 12 x 2-inch pan. Chill, then cut into small squares.
Cut chicken into serving pieces. Leave skin on. Cook about 80 minutes until tender. Cook in about three times as much water as you have chicken. When chicken is tender, remove from broth and set aside, covered. Season to suit taste with salt and pepper. Mix 1 cup flour with 1 1/2 cups milk. Stir until well mixed. Add to broth to make it thick. Mix 1 cup flour with 1 cup milk. Add salt. Dip a teaspoon into thickened broth, then get a spoonful of batter and drop into broth. Do not stir. Continue dropping spoonfuls of batter into broth until all is used. Cover and let cook 10 minutes. Take a spoon and very gently turn dumplings over. Cover and cook 10 minutes. When finished, gently drop chicken pieces back into pot.
In a double boiler, melt the chocolate chips. Add the remaining ingredients. Dip strawberries in halfway. Cool on wax paper on a cookie sheet.
Cream Crisco, margarine and sugar until fluffy. Add eggs, one at a time. Add flour, vanilla and nuts. Bake at 325° for 1 1/2 hours.
Bring to boil oleo, water and cocoa. Cool. Add flour, salt, sugar, eggs, soda and sour cream. Mix well. (Batter will be very thin.) Bake in 8 x 12 x 1-inch pan for 20 minutes at 375°. Frost while warm.
In a large skillet, put enough oil to fry meat. Flour and season meat; fry in oil until brown but not done. While this is cooking, chop all vegetables. Slowly to meat, add flour, 1 tablespoon at a time, until all oil is absorbed. To this, add vegetable mixture, turning. Cook, stirring constantly, until vegetables wilt. Add cold water to cover meat and vegetables, plus 2 inches over. Add seasonings to taste. Cover and simmer 1 to 1 1/2 hours.
Melt butter; add onions. Cook 5 minutes. Add broth and bring to boil. Add broccoli, Tabasco and pepper. Bring to a boil again, then simmer until broccoli is tender.
Cook noodles; drain. Melt butter and cook mushrooms until tender. Blend in flour; add broth, milk, salt and pepper and stir until thick. Put into greased 2 1/2-quart casserole with chicken and noodles. Put cheese on top and bake for 20 minutes at 350°.
Brown meat in skillet. Add onions and simmer. Then add chili powder and stir well. Add the tomato sauce and 4 cans water. Add 1/4 pound crackers for thickness. Simmer for 2 hours. Makes 1 gallon.
Melt butter in saucepan and sprinkle in the flour. When flour turns brown, add in the half-and-half, stirring slowly. Simmer, stirring regularly for 5 minutes. Add the chiles, onion, and cayenne and simmer 10 minutes. In a medium bowl mix most of the cheese (saving some for the top) and onion. Heat oil in skillet and dip each tortilla into hot oil for 5 seconds; drain on paper towel. Scoop cheese mixture on each tortilla, roll up and place in a 9-inch by 13-inch baking pan. Top with green chile sauce and sprinkle with remaining cheese. Bake at 400° until heated through and bubbly. Garnish with sour cream. Serves 6.
Put all ingredients in a heavy pan; cook over low heat, stirring constantly, until dough cleans sides of pan. Remove from heat; cool slightly and knead until pliable. Store in an airtight container.
Cream the cream cheese until soft and fluffy. Add the onions, ham and garlic powder. Mix well. Adjust garlic powder, if necessary, by tasting mixture. Chill well. Form into 2 or 3 balls and roll in shredded Cheddar to coat. Walnuts may also be used to coat.
Brown sausage, drain. Spray 6 squares of aluminum foil with cooking spray. Place open bun on foil and spread with Pizza Quick. Divide sausage and spread on 6 buns. Put other desired toppings on top of sausage. Place cheese on top and close the bun. Roll in foil and bake at 400° for 15-20 minutes or until cheese is melted.
Dissolve 1 package lime jello in 1 cup hot water in double boiler. Add marshmallows and stir over hot water until marshmallows are almost dissolved. Let cool and add pineapple. Blend mayonnaise and softened cream cheese and add to lime mixture. Refrigerate until thick, stirring occasionally. Fold in topping and pecans. Pour in oblong pan. Refrigerate until firm. While this is setting, mix cherry or strawberry jello in 1 3/4 cups of hot water. Let cool until thickened. Pour over lime mixture and let set overnight.
Combine all ingredients. Stir well. Cover and refrigerate at least 2 hours. Makes enough for 6 people.
In 10-inch skillet, combine endives or celery and onion with water and salt. Bring to a boil. Reduce heat. Cover. Simmer 10 minutes. Transfer to 8 x 12-inch baking dish. Reserve liquid and add water to make 1/2 cup. Set aside. Stir together sour cream, mustard, flour, sugar, bouillon granules and pepper. Stir in reserved liquid. Spoon sauce over vegetables. Chill until ready to bake.
Cook onion and green pepper in hot fat until just tender. Add meat; brown lightly. Add next 8 ingredients. Simmer 20 to 25 minutes until thick. Add cheese; stir until melted. Pour into a greased 9 x 9 x 2-inch baking dish.
Mix all together. Bake in 3 (8-inch) pans at 300° for 40 minutes or until done.
Cube 2 slices of bread; place in a greased 11 x 7-inch baking dish. Combine chicken, onion, celery, mayonnaise, salt and pepper in a medium size bowl; spoon over cubed bread. Top with remaining bread slices. Beat eggs lightly with milk in a small bowl; pour over chicken and bread. Cover; refrigerate 4 hours or overnight. Spoon soup evenly over bread; sprinkle with cheese. Cover. Bake at 325° for 1 hour. Let stand, covered, for 5 minutes before serving.
Combine ingredients in bowl and mix by hand. Press into 9 x 9-inch pan. Bake at 350° for 30 minutes or until golden brown on top.
Mix all ingredients. Cook 2 1/2 hours, stirring occasionally. Pour into clean hot pint jars and seal.
Combine thawed lemonade and orange juice concentrates with the rest of ingredients. Taste. Add sugar is necessary. Serve with ice ring in punch bowl. This will serve about 25 punch cups. If cups are small, it will serve 30.
Put ingredients together and bake in tightly covered pan in 250° oven for 5 hours.
Cook and mash potatoes. Cook lasagne noodles according to package. Saute onions in butter until brown. Add cheese to mashed potatoes, along with 1/2 of onions and butter.
Cook and stir hamburger in Dutch oven until light brown. Drain; stir in remaining ingredients. Break up tomatoes with fork. Heat to boiling; reduce heat. Cover and simmer until vegetables are tender, about 20 minutes.
Melt margarine in bottom of cake pan. Sprinkle brown sugar over margarine. Arrange drained pineapple slices over sugar; reserve liquid. Mix remaining ingredients. Pour over pineapple and bake at 375° for 45 minutes. Let stand for 5 minutes and turn upside down. Serve warm with ice cream, whipped cream or alone. Excellent during pheasant hunting season.
Cream together butter, margarine and sugar. Add beaten egg. Sift together flour, salt and soda and add to mixture. Add oatmeal, raisins and vanilla. Bake at 350° for exactly 8 minutes. Makes 3 dozen.
Mix first four ingredients. Pour into deep-dish pie shell. Cover with second crust. Moisten edges with water before placing top one on. Crimp edges to seal. Cut slits for steam to escape. Sprinkle sugar/cinnamon mixture on top crust. Place pie in paper bag. Fold and staple end shut. Bake 1 hour at 375°. Open after cooling. Serves 6.
In a large pot of boiling salted water, cook squash for 25 minutes, or until tender; drain. Puree in blender, or by hand, until smooth. Blend in maple syrup, butter, salt, nutmeg and pepper. Spoon into shallow, greased 8-cup casserole or baking dish. Bake at 400° for 25 minutes. Serve immediately garnished with walnuts.
Beat butter until creamy. Gradually add sugar and brown sugar, beating well. Add egg whites, beating well. Stir in peanut butter and vanilla. Set aside. Combine flour, soda and salt. Gradually add to butter mixture; mix well. Stir in candy. Shape dough into 1 1/2-inch balls. Place 2 inches apart on greased cookie sheet. Bake at 350° for 11 minutes. Yields 4 dozen.
Cream butter and shortening; gradually add sugar and flavorings, beating until light and fluffy. Gradually add flour. Beat well. Stir in chopped pecans. Shape into small balls. Place on ungreased cookie sheet. Bake at 350° for 20 minutes. Remove and roll in powdered sugar. Cool and roll in powdered sugar again. Yields about 3 1/2 dozen.
Brown ground beef. Drain. Add Prego and water. Simmer for 10 minutes. In a large bowl, mix eggs, cheeses, parsley and pepper.
In a 3-quart heavy saucepan, combine eggnog and nectar. Cook and stir over low heat until heated through. Do not boil. Stir in rum and brandy. Heat through. Ladle Tom and Harrys into mugs. Top with dollops of whipped cream and sprinkle with nutmeg. Makes 6 to 8 (6 ounce) servings.
Whip Dream Whip and fold into sugar and cream cheese. Pour over crust and top with filling. Chill at least 8 hours.
Melt butter in pan. Saute onions until limp. Add rice and cook 1 minute. Pour in stock, add salt and pepper. Bring to boil and turn to simmer and cover with lid. Simmer 23 minutes.
Mix well first 4 ingredients. Fold in Cool Whip. Best if chilled several hours.
Soak tortillas in chicken broth and line casserole dish with them. Saute onion and bell pepper. Add chicken, onion and bell pepper. Sprinkle with cheese. Mix soups and chili powder together. Spread over other ingredients. Pour Ro-Tel over that, then sprinkle more cheese. Bake 30 minutes at 350°. Let stand 15 minutes before serving.
Mix all ingredients and bake in a bundt pan at 350 degrees for 1 hour.
Bring water, sugar and butter to a boil. Put in dry milk in a blender or pour the mixture over dry milk and blend for 1 minute, until thick.
Grease and flour a 9 x 13 pan. Mix coconut and chopped pecans and sprinkle in bottom of pan. Mix German chocolate cake mix as directed and spread over coconut and pecans. Mix together the powdered sugar, cream cheese and oleo. Drop by spoonfuls on batter. Bake at 350° for 30 to 45 minutes or until done.
Arrange lettuce leaves	on 4 plates.	Place 2 avocado slices on either side of	plate.	Place fruit, shrimp, onion rings and pecans in a bowl. Toss with dressing.	Arrange salad on plates between avocado slices. Sprinkle 1 tablespoon coconut over each serving. Serves 4 generously for lunch or as part of a soup and salad supper.
Cook macaroni according to package directions. Drain and rinse well under cold running water. Drain chicken well and flake. Add to macaroni with the onion and Salad Supreme. Add enough mayonnaise to hold together. Taste and add additional Salad Supreme, if desired.
Mix dry ingredients. Add the rest, except nuts. If using electric mixer, stir in nuts by hand. Bake at 350° for 1 hour.
Mix thoroughly with hands. Shape into balls. Chill overnight. Slice and bake at 350° for 6 to 8 minutes.
Cut thin round steak into strips; season. Put a piece of bacon and onion on each strip. Roll up and close with a round toothpick. Brown, then cook on low heat for about 45 minutes.
Mix and bring to a boil. Turn heat down and cook for twenty minutes slowly. Brush on chops, chicken or ribs. Cook on grill or in oven. Wonderful.
Slice apple. Shred cabbage. Place apples and cabbage in pan with vinegars, wine and bay leaf. Cover and simmer on low for 30 minutes. When done, remove bay leaf. Salt and pepper to taste.
Cook sugar, water, salt and corn syrup to 300° to 325° to hard ball stage. Add vinegar and vanilla; cook to light or crack stage (270°). Pour over popcorn; lightly mold into balls.
Thaw frozen bread for 3 to 4 hours. Heat Karo, brown sugar, milk, butter and cinnamon on top of stove. Then pour into a 9 x 13-inch glass pan. Sprinkle in nuts. Pinch small pieces of bread and drop into the pan. Let it rise 1 hour. Bake at 350° for 30 minutes.
Cook rice according to package directions. Meanwhile, cook onion in margarine until tender. Stir in flour, salt and pepper. Gradually stir in milk and broth. Cook, stirring constantly, until thickened. Stir in chicken, rice and any remaining ingredients. Pour into greased 2-quart casserole dish. Bake, uncovered, at 400° for 30 minutes. Serves 6 to 8.
Cream butter and sugar. Add eggs, one at a time, beating after each addition. Add Crisco oil, flour and whipping cream alternately. Add flavoring. Place in cold oven. Bake at 325°for 1 or 1 1/2 hours.
Mix cream cheese, milk and powdered sugar; pour into pie shell, then layer with the bananas. Top with whipped cream. Layer top with strawberries and nuts. Let chill in refrigerator for a couple of hours, then slice and serve.
Mix sugar and eggs together, then flour, baking powder and vanilla; beat well. Heat	butter and milk over low heat. Melt butter well; then add the rest of the ingredients slowly. Bake at 350° for 35 minutes.
Melt butter; add other ingredients, stirring over low heat until sugar is dissolved. Bring to full rolling boil for 1 minute. Remove from heat and beat.
Mix the brown sugar, Marshmallow Creme, milk and margarine; boil 6 minutes. Remove from heat. Stir in candy and butterscotch chips until melted. Pour in a 9-inch greased pan. Chill.
Combine all ingredients. Pour into pie shell.	Bake at 325° until firm. For a variety, add 1/4 cup chocolate chips.
Measure sugar, milk, salt and butter in large kettle. Cook on medium heat with a candy thermometer to 235° (soft boil stage). Take off stove. Put in vanilla and peanut butter and stir until it starts to get thick. Pour out in a 9 x 13-inch greased pan (buttered or use Pam). Let cool. Cut while still a little warm.
Chop onion, celery and green pepper and then saute in 2 tablespoons cooking oil. Add hamburg. When hamburg is browned, then add 1/2 bottle ketchup or chili sauce, 3 tablespoons green relish, brown sugar and vinegar. Let simmer with cover on for 15 to 20 minutes. Serve on hamburger rolls.
Mix and place in a casserole dish. Bake at 350° for 30 minutes. Five minutes before finished, sprinkle with Pepperidge Farm croutons and finish baking.
Dissolve salt, yeast, water and 2 tablespoons sugar. Melt butter and add to yeast mixture. Beat eggs and add to mixture. Add 3/4 cup sugar and flour; mix well. Let rise to double. Roll 1/4-inch and cut out. Put in pan and brush with melted butter. Let rise to double again. Bake at 400° until brown.
Brown hamburger and minced onions in skillet; add tomatoes, chili con carne and taco spice mix and cook 10 minutes. Add olives.
Bake cake according to directions, adding the creme de menthe. Cool completely! Spread jar of fudge topping over cooled cake. Over fudge spread Cool Whip to which 3 tablespoons of creme de menthe has been added. Refrigerate. Flavor improves if left in refrigerator for 10 to 12 hours before serving.
Cook chicken and remove bones (reserve 1/2 cup broth). Cut chicken into bite-size pieces. Combine soups, milk and broth. Heat thoroughly.
Dissolve jello in boiling water. Add orange, cranberry sauce and pecans. Chill in mold until firm. Yields 2 1/2 cups.
Cook penne according to package directions; drain. Add chicken, mushroom soup, Ro-Tel, 1 cup shredded Cheddar and cayenne pepper. Spoon into 9 x 13 baking pan. Cover with remaining cheese. Bake at 350° for 30 minutes or until heated through and bubbly.
In a bowl, combine squash, macaroni and cheese. Combine egg, milk and margarine. Stir mixture and top with crushed soda crackers. Bake at 350° for 20 minutes.
Combine water, tea bags, cloves and cinnamon sticks; bring to a boil, then simmer for awhile. Remove tea bags and spices. Add sugar and juices. Delicious and cozy on a cold evening!
Mix together white sugar, brown sugar, flour and cinnamon with apples. Put into pastry lined pie pan. Top with butter and top crust. Seal and slit top a little. Bake for 40 to 50 minutes in 425° oven.
Sift together flour, salt, baking powder and sugar. Cut in the Crisco. Into a measuring cup, break the egg and beat with a fork. Add enough milk or cream to make 3/4 cup. Add the milk and egg to the dry ingredients. Mix until all liquid is taken up. (Do not handle too much.)
Saute veal in oil 10 minutes. While water is releasing from veal, add garlic and continue sauteing. Fifteen minutes later, add peeled tomatoes (crushed with fork), peas, salt, pepper and water to cover. Cook 15 minutes (high). Cover; simmer 1 to 1 1/2 hours. As water reduces continue adding water to consistency of your choice. Serve over buttered rice. Serves 4.
Brown oxtail in margarine on all sides in Dutch oven. Add water, 1/4 cup celery, 1/2 cup onion, parsley, salt, chili powder, paprika, thyme, garlic and crushed red pepper. Cover and simmer until meat is tender, about 2 hours, stirring occasionally. Chill; remove fat and strain broth. Remove meat from bones. Combine undrained tomatoes, okra, 1 cup celery, 1/2 cup onion, meat, broth and sugar in a large saucepan; cover and simmer 45 minutes longer. Serve with rice. Yields 8 servings.
Combine all ingredients. Mix well. Pour into unbaked crust. Sprinkle with nutmeg. Bake at 350° for 35 minutes or until firm.
Cream sugar, butter and flour; add remaining ingredients. Pour into pie shell. Bake at 400° for 20 minutes. Reduce temperature to 325° and bake until set. Makes 6 servings.
Chop vegetables in 1/2 inch pieces (may want onions slightly smaller). Add remaining ingredients and refrigerate overnight Can be used as a salad or vegetable dish.
Blend the first 2 ingredients. Add boiling water and blend more. Add rest of ingredients.
Soak oats in buttermilk in large bowl. Let stand 5 minutes. Whisk in eggs. Mix in flour, sugar, baking soda and salt; stir in chopped hazelnuts. Heat griddle with slight film of vegetable oil until hot. Ladle small amount of batter, cooking until top of cake breaks bubbles; flip and cook other side until golden. Serve with melted butter and hot maple syrup, fruit or yogurt.
Combine soup mix and rice in baking pan. Place chicken on top of rice. Heat soup and 1 soup can water in saucepan. Pour over chicken. Bake, covered, at 325° for 1 1/2 hours or until tender. Yields 6 servings.
Mix all ingredients, except baking soda, together. Put 1 teaspoon baking soda in cup; fill with boiling water and stir into first mixture. Pour into muffin tins. Bake at 350° for 20 to 25 minutes.