HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat the oil and add the onion. When the onion is soft, add the lettuce and peas. Cover and cook gently until peas are soft. Do not overcook or they will lose their color. Season with salt and pepper. Cook the pasta in boiling, salted water. Drain, reserving a little of the water for the sauce, adding a little of the pasta water if the pasta seems too dry.
Brown chicken in margarine; turn once. Place in casserole dish. Mix chicken soup, sour cream, shredded Mozzarella cheese, cooking wine and Parmesan cheese. Pour over chicken. Cover and bake 30 to 45 minutes at 350° until chicken is tender. Cook rice according to package directions. Serve chicken and sauce over rice.
Mix all ingredients together. Form into balls and put on cookie sheet. Use a fork to press them down. Bake at 350° for 10 minutes. Let cool.
Roll out bread dough to approximately 12 x 18-inch rectangle. Brown beef and sausage together. Drain and remove all fat. Spread over bread and press down. Sprinkle onion, pepper and cheese. Roll up lengthwise and fold end under.
Preheat oven to 325°. Mix dry ingredients together; stir in milk, eggs, and corn. Pour mixture into a well buttered 9x5x3 loaf/casserole dish and dot with butter. Place in oven and bake for 50 to 60 minutes or until a knife inserted in the center comes out clean. Yield: 4 servings.
Mix all ingredients. Melt oleo and mix with crackers for top. Bake at 400° for 30 minutes.
Blend brown sugar, Crisco and eggs. Stir in molasses. Add combined dry ingredients alternately with buttermilk, beating well. Spread in a well-greased and floured 13 x 9 x 2-inch pan. Bake at 350° for 35 to 40 minutes. Serve warm with ice cream, whipped cream or your favorite topping.
Drain pineapple (reserve 1/4 cup juice). Combine pineapple and reserved juice with remaining ingredients. Serves 6 to 8.
Boil chicken until tender with salt. Remove from broth; set aside to cool. Remove skin and bones. Prepare dumplings. Mix flour and shortening until mealy. Add milk and stir. Dough should be very soft. Let stand a few minutes. Punch down and pour 1/2 dough at a time to very well floured cutting board. Knead well. Roll 1/8-inch thick. Cut in small pieces. Drop into a 6-quart cooker (about 4 quarts liquid) consisting of broth with margarine and bouillon. Cook only until done, add chicken and serve hot.
Heat oven to 400°. Using sharp knife, cut off top of rolls. Pull out center, leaving 1/2 inch in bottom and on sides. Place on baking dish; set aside. In small saucepan, melt butter. Stir in garlic. Using pastry brush, brush inside of each roll with garlic butter. Bake until crisp, about 10 minutes. Turn over in 5 minutes.
Mix dry ingredients with dates and nuts. Add beaten egg yolks and vanilla. Fold in stiffly beaten egg whites. Bake 2 1/2 hours at 250° in tube pan (ungreased) in middle of oven. Place deep cookie sheet of water on rack below it while baking.
Sift together flour, cocoa and salt. Cream Crisco and sugar. Add eggs, one at a time. Beat until fluffy. Add dry ingredients alternately with buttermilk. Add vanilla and food coloring. Beat well. Fold in soda and vinegar which have been mixed together. Bake 30 minutes in a 350° oven if using 2 round cake pans. Bake 35 minutes for an oblong pan.
Wash the endive and tear into bite-size pieces. Wrap in a tea towel and refrigerate in a plastic bag until ready to prepare dressing.
Spray skillet with Pam. Combine ingredients into patties. Cook patties; turn often.
Combine first five ingredients, mixing well. Spread mixture on both sides of buns. Place one ham slice and one cheese slice on bottom of each bun; cover with top of bun. Wrap each sandwich in foil and bake at 450° for 15 minutes.
Soak cucumbers, onions, peppers, garlic and salt 3 hours in ice water. Combine sugar, vinegar, turmeric, celery seed and mustard seed. Bring to boil and pour over pickles that have been packed in jars.
Mix liquid ingredients. Stir in brown sugar. Stir in salt, flour, and nuts. Spread in a greased and floured 13 X 9 pan. Bake at 325° for 30 minutes. Turn oven off and open door and let set for about 10 minutes.
Cream margarine, sugars and butter flavoring. Add oatmeal and mix well. Press into 9 x 13 pan. Bake 12 -15 minutes in 350° oven. Cool. When cool frost with melted chocolate chips and peanut butter.
Grease a 9 or 10-inch glass pie plate.	In medium-sized bowl, beat eggs	just until blended. Add rice, tuna, onions, melted butter and thyme; stir until blended. Spoon mixture into pie plate. Press with back of spoon to pack slightly. Cover loosely with waxed paper. Microwave on High 7 to 10 minutes, until mixture is set, rotating plate 1/4 turn once. Sprinkle top with cheese; let stand covered 3 minutes, until cheese melts. Arrange tomato wedges around edge. Makes 6 servings; 257 calories per serving.
Bake in large loaf pan or two smaller ones at 350° for 1 to 1 1/2 hours or until golden brown on top. Freezes well!
Spray a 13 x 9-inch baking pan with baking spray. Brown ground chuck and onion in frying pan; drain off fat. Press biscuits into bottom and sides of pan, pinching together to form crust. Sprinkle with meat mixture, then sprinkle with taco seasoning to taste, then sprinkle with grated cheese. Bake at 375° for 30 to 40 minutes, until browned. Serve with salsa, if desired.
Crumble and brown ground beef and onion; drain. Spread on bottom of a 9 x 13-inch pan. Drain green beans and layer on top. Drain carrots and layer next. By spoonfuls, drop on 1 can tomato soup. Spread mashed potatoes on top. Drop by spoonfuls, second can of soup on top of potatoes. Spread cheese on top. Bake at 350° for 30 to 45 minutes, or until cheese is melted. Serves 10.
Crumble salmon with liquid in mixing bowl; add bread (crumbled) and onion. Let salmon, bread and onion set for 1/2 hour. Add eggs and Bisquick. Mix ingredients and drop	by spoonfuls into hot oil in frypan.
Cook noodles as directed on package. Dissolve bouillon cube in 1 tablespoon hot water. Add shrimp 1 minute before noodles are done. Drain noodles and shrimp and return to pan. Add dissolved bouillon. Alternately add cheese and cream or half and half, making sure cheese is melted before adding more liquid. (If it is not thin enough, milk may be used.) Add garlic powder to taste.
Cut green onions into 2-inch pieces. Cut carrots and red peppers into thin strips. Slice celery. Cut tail of fish and place in 19 x 9-inch baking dish. Brush with butter. Arrange vegetables around fish. In bowl cook garlic and oil on High for 1 1/2 minutes until garlic is golden. Discard garlic. Add remaining ingredients. Pour over fish and vegetables. Cook covered on High for 12 to 14 minutes, just until outer edges of fish are opaque, removing lid and stirring vegetables 1/2 way through baking process. Garnish with kiwi fruit slices and almonds. Makes 4 servings.
Mix all ingredients in large bowl, except powdered sugar and bread. Dip 1 slice of bread into mixture and place onto griddle (continue this until griddle is full). Brown evenly on both sides. Sprinkle with powdered sugar on top and serve.
Mix well. Grease and flour a loaf pan. Preheat oven to 350° and bake for 60 to 90 minutes. Cool 20 minutes in pan, then glaze.
Wash and dry salmon. Split the fish open; leave skin intact. In a bowl, combine bread, onion, parsley, salt, pepper and sage; mix well. Add the butter and broth and mix. Stuff the fish with the mixture carefully. Do not pack down or filling will become heavy; fasten the edges with skewers or thread. Place on buttered baking dish; arrange bacon across the top. Bake at 350° for 1 hour.
Cream together butter and sugars. Beat in eggs. Add the dry ingredients, vanilla and chocolate chips. Bake in greased 14 1/2 x 5/8-inch round pizza pan for 30 minutes at 350°.
In large dutch oven or heavy pot make roux using oil and flour, brown to deep brown over medium heat, be careful not to burn. More oil may be added if necessary. In large pot, chop onions, bell pepper and celery, saute until onion is clear. Add chicken broth, roux, tomatoes, garlic, salt, pepper and 1 qt water. Simmer for 30 minutes. Add okra and shrimp, simmer 20 minutes more, until okra is done. Add crab meat and after 5 minutes, 1/3 bottle of File. Let cool and reheat before serving. You may need to add additional water.
Mix ingredients together. Form a ball. Roll in chopped parsley. Serve with fancy crackers or celery.
Crumble sausage in skillet. Cook well done. Set aside. Saute onion, green pepper and celery in 1/2 stick margarine. Add 5 cups hot water. When this is boiling, pour in dry soup mix. Add rice and cook until done and water is absorbed.
Saute onion. Add ground beef and saute until red disappears. Transfer to large pan and add rest of ingredients. Simmer covered for 15 minutes.
Cook raisins in water until soft. Drain. Add applesauce or pineapple and eggs. Blend in dry ingredients. Bake in greased 13 x 9-inch pan at 350° for 30 or 35 minutes.
Shell eggs; carefully cut into halves lengthwise. Take out yolks. Rub salmon, anchovy and egg yolks through a sieve or whirl in blender. Cream butter; add salmon mixture, Worcestershire and seasoning to taste. Mix well. Stuff into whites (the mixture). Makes 20 delicious and different salmon stuffed eggs.
Mix all the ingredients well together. Drop the resultant batter into a buttered pan by teaspoonfuls. Bake in a moderate oven and be proud of the result.
Pour scalded milk over sugar, salt and lard. Dissolve yeast in lukewarm water. Add to first mixture. Beat eggs and mix. Add flour (more may be added). Should be a little sticky yet. Let rise once, then roll out and spread with butter, brown sugar and cinnamon. Roll up and cut. Let rise again. Bake at 350° until lightly browned. Frost with your favorite frosting.
Cream butter and cream cheese. Add eggs, one at a time. Add sugar and blend well. Add remaining ingredients and blend well.
Peel apples and place in a baking pan. Combine sugar, flour and margarine for topping. Sprinkle cinnamon on top of apples and flour, sugar and margarine for topping. Bake at 350° for approximately 45 minutes.
Cook onion in butter until soft. Cook broccoli and cheese according to directions on package. Mix Jiffy cornbread mix, eggs, onion, butter, cheese and Green Giant broccoli and cheese. Pour into heated and greased cast-iron skillet and bake about 35 to 40 minutes at 350°.
Cream butter, add confectioners sugar, cocoa, egg yolks and salt. Cream until thoroughly blended. Blend in vanilla and milk. Cream until desired spreading consistency. This recipe makes enough frosting for a 2 layer 8 or 9-inch cake.
Melt butter. Add celery, onion and garlic; saute. Add shrimp and crabmeat. Cook linguine; drain. Add whipping cream. Mix with seafood mixture. Salt and pepper to taste. Sprinkle each serving with Parmesan cheese.
Mix peppers, sugar and vinegar. Boil 10 minutes. Add color and Certo. Boil 5 minutes. Pour in small hot jars and seal.
Mix, bake and cool cake. Partially thaw strawberries. Drain, reserving 3/4 cup juice from fruit. Prepare whipped topping. Combine with fruit, all but 5 or 6 for garnish. Slice cake into 3 layers. Spread mixture between layers.
Sift flour, soy flour, baking soda and salt onto wax paper. Beat diet margarine, brown sugar, sugar substitute, vanilla and egg until well blended. Add sifted dry ingredients to margarine mixture; mix well. Stir in raisins.
Blend together in a blender carrots and milk. Mix rest of ingredients together including blender mixture and place in buttered casserole. Bake in 350° oven for 30 minutes.
Cook cabbage until tender; drain well. Arrange alternate layers of cabbage and corned beef in a shallow 2-quart casserole. Combine soup, milk, onion, mustard and salt. Pour mixture over corned beef and cabbage. Toss bread cubes in butter. Arrange around edge of casserole. Bake at 350° for 45 minutes or until bubbly. Arrange cheese over center of casserole. Bake 5 minutes or until cheese is melted. Serves 6.
In the top of a double boiler over simmering water, heat cream until hot but not boiling. Beat egg yolks well in a small bowl. Combine a small amount of the hot cream with the egg yolks and then pour the egg mixture back into the cream. Stir in the sugar. Cook and stir custard until it is thick enough to coat the back of a spoon. Remove from heat and stir in vanilla. Chill.
Boil sugar, lard, raisins, water, cloves, cinnamon, nutmeg and salt for 3 minutes. (Boil 3 minutes after it starts to boil.) Take off the stove and let cool (real cold). Then stir in flour, baking powder and soda. Bake in a slow oven for 1 hour at 300° or until done.
Thaw spinach; place between paper towels and squeeze out water. Mix all ingredients and serve with pumpernickel bread or crackers.
In large saucepan, combine margarine, cocoa, sugar and milk, stirring constantly. Bring to a boil for 1 minute. Remove from heat. Add peanut butter and vanilla. Stir until peanut butter melts, then add approximately 3 cups oats. If you used more peanut butter, you may want to add just a few more oats.
Place lemonade in glass within 2 inches of top of glass and fill within 1 1/2 inches of top of glass with ice. Add lemon sherbet. Garnish with slice of lemon on side of glass. Place maraschino cherry and sprig of fresh mint on top of sherbet. Serve with a straw and a soda spoon. Yield: 1 serving.
Mix all together until well blended. Put in plastic container with lid. Freeze a couple of hours. Serve in dishes.
Cook corn in boiling water for 5 minutes. Cut from cob. Measure 8 cups. Combine corn with remaining ingredients and simmer 10 to 15 minutes. Bring to a boil, pack in hot, sterilized jars. Seal. Process 15 minutes in boiling water bath. Yield: About 6 pints.
Mix all ingredients together. Pour into greased and lined loaf pan. Bake in preheated 350° oven for about 1 hour.
Dredge chicken in seasoned flour; fry until brown. Remove chicken; keep warm. Cook onions, peppers and garlic in remaining pan drippings until tender. Stir in curry powder, salt, pepper, thyme, tomatoes and parsley; heat well. Place chicken in a large casserole. Stir almonds and raisins into sauce and pour over chicken. Bake at 350°, uncovered, for 45 minutes or until done.
Mix together corn, flour, sugar and salt. Combine milk, eggs and butter; add to corn mixture. Mix well. Pour into greased baking dish. Bake 1 hour at 350°. Stir every 10 minutes for first 30 minutes.
Combine first 7 ingredient sin a 2-quart bowl. Mix in a saucepan, the remaining ingredients. Bring to a boil, stirring well. Turn off heat and allow to cool. When cool, pour over the vegetables, mixing well. Cover and set in refrigerator until cold. This will keep a week to 10 days.
Mix tomatoes, water and oregano in a 2-quart ovenware casserole dish. Heat to boiling, about 8 to 10 minutes. Stir in seasoning mix and potatoes. Cook for 5 minutes at medium heat. Stir. Place cheese and pepperoni on top. Turn oven to 350° and cook for an additional 10 to 15 minutes or until potatoes are tender and cheese is melted.
Beat cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust. Pour 1 cup milk into bowl. Add pudding and beat with wire whisk, 1 to 2 minutes (mixture will be thick). Stir in pumpkin and spices with wire whisk; mix well. Spread over cream cheese layer. Refrigerate 4 hours or until set.
Crumble sausage and fry until browned. Pour off all excess grease. Add other ingredients, mixing well. Put in baking dish that has been sprayed with Pam. Bake at 350° for 1 hour or until browned on top.
In a bowl, layer first 8 ingredients in the order given. Chill for 24 hours. When ready to serve, salt to taste. Toss and top with Parmesan cheese. Must be made a day before serving.
Spread in a greased 9 x 13-inch pan. Bake at 350° until brown. While still hot, spread with 1 cup chocolate chips. Put back into oven to melt chips. When cool, spread with 1/2 cup powdered sugar, 1/4 cup peanut butter and 2 to 3 tablespoons milk.
Mix first 8 ingredients with a fork. Then add pumpkin, oil and eggs. Blend and divide into two 9 x 5-inch greased loaf pans. Bake 1 hour at 350°. Cool and remove from pans.
Salt and pepper roast very well. Place in a crock-pot. Cover with water and onion. Place on medium heat and cook overnight. When roast is done, shred meat. Do not chop! Cover completely with the wildfire sauce. Place this in crock-pot on low. Serve on a fresh roll or bun, piled high and covered with Country Cole Slaw (found in salad section).
Remove excess fat from roast. Fit roast into crock pot. Cover meat with beer or water, vinegar and onion to taste. Add peppers. Cook on low 10 to 12 hours, until meat is falling off the bone. Drain liquid. Separate meat from fat. Return lean meat to crock pot. Add sauce to meat and cook another 2 to 4 hours.
Saute onion, peppers, add mushrooms and seafood, tomatoes. Cook covered until shrimp is done. Mix with cooked fettucini. Serves in pasta bowls topped with fresh parmesan or romano cheese.
Mix rice and sour cream. Put 1/2 of rice mixture in buttered casserole dish. Sprinkle on Cheddar cheese and chili peppers. Dot with butter. Layer rest of rice mixture on top. Sprinkle with Parmesan cheese. Dot with butter. Cook at 350° for 1 hour. Don't let it dry out.
Preheat oven to 325°. Grease and flour loaf pans. Combine dry ingredients. In separate bowl, combine beaten eggs, strawberries (include juice) and oil. Pour liquid into a "well" made in the center of the dry ingredients. Mix with hands. Will make 3 large loaf pans (or use 16 mini loaf pans). Bake 45 to 60 minutes. (Test for doneness after 1 hour.)
Heat oven to 375°. Combine graham cracker crumbs, walnuts and butter. Press on bottom and 2/3 up sides of a 9-inch spring-form pan. Beat smooth eggs, softened cream cheese, sugar, vanilla and almond extract. Blend in sour cream. Pour into crust. Bake at 375° about 35 minutes or just until set. Cool. Chill 4 to 5 hours before serving. Filling will be soft.
Whip the eggs in a mixing bowl until fluffy. Whisk in the melted butter, flour, baking powder and salt. Stir in the cottage cheese, chilies, black pepper and half the Mozzarella. Place the mixture in a greased 13 x 9-inch glass baking dish. Top with the remaining cheese. Bake in a preheated 400° oven for 15 minutes. Then reduce the temperature to 350° and continue to bake for 35 to 40 minutes, or until the eggs are set and the top is lightly browned. Allow to cool a bit and cut into squares.
Measure first cup of flour into bowl. Cut in 1/2 cup butter. Sprinkle with 2 tablespoons water and mix with fork. Round into ball and divide in half. Pat each piece on large cookie sheet into 2 long 12 x 3-inch strips. Strips should be 3-inches apart on ungreased sheet. Mix second amount of butter and water. Bring to rolling boil. Add almond flavoring and remove from heat. Stir in flour immediately to keep it from lumping. When smooth and thick, add 1 egg at a time, beating until smooth. Divide in half and spread 1/2 evenly over each strip of pastry. Bake at 350° for 60 minutes until crisp and browned. Frost with powdered sugar icing and chopped nuts.
Mix all ingredients together. Bake in unbaked pie shell for 1 hour at 350°.
Line cookie pan with edge, with graham crackers broken in half, then quarters. Boil together butter and sugar for 2 minutes. Add nuts and vanilla; mix well and spoon (and pour) over crackers, covering evenly. Bake at 350° for 10 minutes or until surface is bubbling all over (makes praline effect). While still warm, cut rectangles in 1/2 to make squares. Wonderful!
Preheat oven to 375°. Precook vegetable mixture and potatoes. In saucepan, cook onion and celery in butter or margarine until tender. Add pepper and thyme to taste. Add soups milk and stir until smooth.
In a heavy pan, saute chicken cubes, butter, onions and garlic until chicken is thoroughly cooked. Add sausage, salt, pepper, nutmeg and cloves and simmer on low heat for 3 to 5 minutes. Add chicken broth and water and bring to a boil. Stir in rice; lower heat and simmer, covered, for 20 minutes or until rice is tender and most of the liquid is absorbed. Stir in shrimp and let them get hot. Pour into serving dish with cayenne pepper. Serve hot!
Preheat oven to 350°. In a medium bowl, combine flour and sugar. Cut in butter until crumbly. Press firmly in an ungreased 13 x 9-inch pan. Bake at 350° for 15 minutes.
Combine coconut, sugar, nuts, cherries and lemon peel. Mix. Whip egg white and salt until stiff. Fold in coconut mixture. Drop by teaspoonfuls on greased baking sheets about 2 inches apart. Bake about 12 minutes in a 350° oven.
Combine all ingredients. Place in greased loaf pan or casserole. Bake one hour at 350° for 1 hour. Let stand 15 minutes before slicing. Serve with catsup or tomatoes.
Just pour everything in a bowl and stir until thoroughly mixed, then refrigerate for about an hour or freeze depending on which firmness you prefer.
Mix jello and boiling water. Set aside to cool (do not jell). Mix cheese, sugar and mayonnaise. Add marshmallows, pineapple and nuts. Fold in Cool Whip. Gently stir in gelatin mixture until well blended. Let set until firm. Serves 6.
Combine first 7 ingredients; blend thoroughly. Pour into an ungreased 13 x 9-inch pan. Spread dry cake mix over batter in pan. Pour butter evenly over cake mix; sprinkle with pecans. Bake at 350° for 1 hour and 15 minutes. Cool; cut in squares.
Tear bread slices into bits and cover with 1 cup milk then mix all the ingredients together and spread in an ungreased loaf pan. Bake at 350 degrees for 1 1/2 hours. Glaze top with 1/4 cup ketchup and 2 tablespoons corn syrup.
Mix soup, water and rice well in casserole. Place cut up chicken on top. Sprinkle onion soup mix on top; cover tightly. Bake in 325° oven for 1 1/2 hours.
Start with vanilla wafers, then strawberries, last add Cool Whip. Layer like this until you fill your bowl. Let set in refrigerator 2 or 3 hours.
*Can use fresh berries or bananas. Can use any canned fruit, drained (1 cup).
Mix egg and sugar together. Sift flour, soda and salt together. Mix everything together. Put into 8 x 8-inch pan.
Dip each biscuit in butter and sugar. Lay in a circle in a Bundt pan. Stagger the next circle of biscuit on top to fill empty spaces. You add nuts, cinnamon and raisins. Use Bundt pan and bake at 375° until brown.
Mix ingredients. Place in ovenproof	casserole dish. Top with cracker crumbs and shredded cheese. Bake at 350° for 20 to 30 minutes.
Cook both rice and broccoli; mix together. Add and mix chicken soup, butter, Cheez Whiz, milk and onion. Bake 30 minutes at 350°, covered. Take cover off the last 5 minutes.
Dissolve yeast and sugar in water. Add melted shortening. Stir in dry ingredients. Let rest 10 minutes. Roll out, cut and place in greased pan. Grease top with melted oleo or butter. Let rise for 30 minutes. Bake in a 400° oven.
Brown steak with onion, basil and salts. Add the tomato and cream of mushroom soups. Add mushrooms and cook on low-medium heat for 1/2 hour, stirring occasionally. Just before serving, add sour cream. Serve over mashed potatoes or rice.
Bring syrup to a rolling boil. Remove from stove and add coconut. Let stand for 2 hours. Dampen hands and roll into balls. Melt chocolate chips and paraffin. Use your own judgment as to how much paraffin you want. Dip coconut balls into chocolate.
Peel bananas; squeeze lemon juice over bananas. Wrap them in plastic bag and freeze until solid. Chill 4 champagne glasses or bowls. Cut bananas into small slices. Blend in food processor with vanilla extract and milk. Blend until very smooth; if mixture becomes too thick, add more milk. Pour into chilled glasses or bowls. Return to freezer, not longer than 2 hours. Garnish and serve with strawberries, kiwi slices or other fresh fruit.
Mix sour cream with mayonnaise and taco seasoning. Mix avocado with onion. Layer bean dip, sour cream mixture and remaining ingredients in order given in a 2 quart cake pan. Refrigerate. Serve chilled with taco chips.
Spray a 13 x 9-inch or larger casserole dish with Pam. Combine soup and sour cream. Layer half of the chicken, half of the soup mixture and all of the broccoli, as the center layer. Continue to layer with chicken and soup mixture. Top with Ritz crackers, mixed with melted margarine. Bake in a 350° oven for 45 minutes to 1 hour.