HumbleIntelligence/food-ner-1-Million huggingface dataset:
Crumble together and put in a 9 x 13-inch pan. Bake for 10 minutes at 350°.
Preheat oven to 375 degrees. Mix all the ingredients together in order. Bake for 8 minutes.
Mix well with fingers. Shape into 3/4 to 1-inch balls. Bake at 350° for 10 to 12 minutes.
Fry tortillas lightly in oil and drain. Wilt onion in oil. Add tomatillo, garlic and dash of salt. Cook for 15 to 20 minutes. Set aside. Mix sour cream and chilies. Set aside. Butter 2-quart casserole dish and arrange alternate layers of tortillas, tomatillo sauce, pork, zucchini and sour cream mixture and olives until all ingredients have been used, ending with a layer of sour cream mixture. Bake at 350° for 30 to 40 minutes. Serves 6.
Blend together first four ingredients in blender 2 minutes. Bring the heavy cream to a boil; add to chocolate mixture. Pour into sherbet dishes.
Flour and brown in fat the chicken wings. Lay flat in baking dish; crumble brown sugar and chicken bouillon cube over wings. Mix vinegar and soy sauce; pour over wings. Bake for 45 minutes at 375°. Serve with rice and stir fry vegetables.
Mix eggs, crackers, bread with diced onion, 1/2 of package onion soup mix, shave 1/4 of green pepper very fine into mix with 1 1/2 pounds ground chuck. Place in bread pan, pack firmly. Bake at 350° for 1 hour. Mix 1 teaspoon horseradish with 1 teaspoon mustard, 1/2 cup ketchup and maple syrup. Spread over top of meat loaf and bake for 15 minutes more then serve.
Blend first 4 ingredients. Add remaining ingredients. Cool, shape into ball and roll in pecans.
Boil sugar and evaporated milk together until soft ball forms in water (about 15 to 20 minutes). Pour over remaining ingredients and stir until marshmallows are melted. Spread in buttered pan. Cut in squares when cool enough to cut.
Preheat oven to 350°. Grease 2 cookie sheets; set aside. In a medium saucepan, melt butter. Remove from heat. Stir in remaining ingredients, except chocolate. Drop batter by level teaspoon 2 inches apart on cookie sheet. Bake 6 at a time. Bake 7 to 9 minutes or until lightly browned. Remove from oven. Let stand for 1 minute, then quickly remove to flat surface to cool. Melt chocolate over hot, not boiling, water. With small spatula, spread chocolate on one cookie and sandwich with another.
Crush cookies in glass cake pan to make crust. Press flat. Save a little to sprinkle on top. Chill while you mix together milk and pudding mix; set aside.
In a 3-quart shallow baking dish, mix soups, milk, pepper, thyme, vegetables and cooked cut up chicken. Bake at 400° for 15 minutes; stir. Arrange biscuits around edge of pan and bake for 15 minutes longer.
Cook broccoli as directed on box; drain. Combine all ingredients. Pour into a buttered casserole dish. Bake at 350° for about 25 to 30 minutes.
Combine cake mix, undrained fruit, 1 cup of coconut and eggs. Blend; beat at medium speed 2 minutes and pour into greased 9 x 13-inch pan. Sprinkle with brown sugar and nuts. Bake at 325° for 45 minutes.
Let cheese warm to room temperature and cream with cream cheese. Add onion powder, garlic sauce and Worcestershire sauce. Form into small ball and roll in chopped pecans. Sprinkle cheese ball with chili powder and refrigerate overnight.
Boil first five items together for 2 minutes. Add oats to mixture and spread on ungreased cookie sheet.
Peel apples and slice thin. Mix apples with sugar and cinnamon. Mix flour, sugar, salt and baking powder.
In medium saucepan melt butter and chocolate. Add sugar 1/2 cup at a time. Add salt in conjunction with sugar. Sugar should be completely moistened. After each addition, mixture will be thick and dry. Slowly stir in evaporated milk a little at a time. Add vanilla. May be served chilled.
Combine stuffing, butter, broth, diced chicken or turkey, green onion, celery, mayonnaise and salt. Pour into a 9 x 12-inch baking dish. Combine eggs and milk and pour over chicken mixture. Spread soup over all. Bake at 350° for 40 minutes. Sprinkle cheese over casserole and bake additional 5 minutes.
Clean peppers by cutting around stem and removing pith, leaving pepper whole. Parboil 10 minutes. In large skillet, brown ground beef and onion until beef loses redness. Drain and rinse beef. Return it to pan. Add remaining ingredients except cheese. Cook over medium heat 10 minutes longer. Stuff peppers with equal portions of mixture. Arrange peppers in 7 x 11-inch glass baking dish so that they support one another. Bake at 350° for 40 to 45 minutes. Top with cheese last 10 minutes of cooking. Makes 4 to 6 servings.
Mix together lemon and orange jello and 9 cups of water. Bring sugar and 4 cups of water to boil and take off heat. Mix the jello and water mixture with this. Add juice to mixture and freeze in containers. Will still be good for at least 6 months in the freezer. When ready to serve, take from freezer, let thaw and add ginger ale to taste.
Beat eggs; add sugar, flour, milk, vanilla and salt. Put coconut in unbaked crust. Pour mixture over coconut. Then cut margarine on top. Bake for 45 minutes at 350°.
In large bowl, with mixer at high speed, beat softened cream cheese, Karo and brown sugar until sugar is smooth. With mixer at medium speed, add 3/4 cup milk and vanilla. Beat until blended. Stir in 1 cup chopped pecans. Pour into graham cracker crust and freeze.
Preheat oven to 400°. Grease a 1-quart casserole. In saucepan, over medium heat, cook frozen onion until tender. Stir in undiluted soup and cream cheese cubes. Cook, stirring constantly, until smooth and hot. In casserole, alternately layer frozen potatoes and hot cream sauce, ending with a sauce layer. Cover and bake 45 minutes or until sauce is bubbly and potatoes are tender. Remove from oven and sprinkle with shredded cheese.
Mix ingredients together. Add enough mayonnaise to hold together. Use seasoned salt to taste. Spread on bun halves and bake in 350° oven until cheese begins to melt.
Slice cucumbers and onions approximately 1 gallon. Mix with salt and refrigerate overnight. Drain in morning and rinse. If too salty, rinse again. Heat vinegar and sugar until dissolved and cool to lukewarm. Pour over cucumbers. Freeze in plastic container. Defrost before use.
Mix cranberries and sugar together. Dissolve jello in hot water. Add remaining ingredients. Pour into 9 x 11-inch dish and chill until firm.
Prepare in crock-pot. Put all vegetables in crock-pot for several hours on low heat. Mix occasionally.
Roll out the crescent rolls onto a cookie sheet and bake to directions on package. Cut up vegetables into small pieces. Mix cream cheese (room temperature), dressing and mayonnaise. When crescent rolls are cooled, spread cream cheese mixture evenly on top. Top with cut vegetables. Refrigerate for at least 2 hours, then cut into squares. Enjoy!
Cream sugar and butter. Add eggs and vanilla; beat well. Add flour, crushed potato chips and butterscotch chips. Drop by teaspoonfuls onto greased cookie sheet. Bake at 350° for 10 to 12 minutes.
Boil raisins and water 10 minutes and cool. Cream shortening and sugar; add eggs, raisins and water, flour, nutmeg, cinnamon, baking soda and vanilla. Spread on greased cookie sheet. Bake at 350° for 45 minutes.
Cream sugar and margarine. Add egg and beat. Add sifted dry ingredients; beat just a little. Stir in apples and nuts. Pour into a greased 9 x 9-inch pan and bake at 350° for 45 minutes.
On a graham cracker, put the same size of chocolate bar. Place 2 marshmallows on top of chocolate. Microwave for 15 to 30 seconds or until marshmallow softens. Place another graham cracker on top and press. Enjoy; its very good.
Cook first 6 ingredients slowly, stirring steadily. Set off; add vanilla and butter. Pour into baked pie shell. Fix whites.
In heavy saucepan, combine milk, sugar, eggs and oleo. Cook over medium heat. Stir until thick, about 15 minutes, like pudding. Add coconut, pecans, sugar and vanilla. Stir until spreading consistency. Cool.
Chill fruit juices and 7-Up. Prepare 7-Up "ice" cubes by pouring additional 7-Up into 2 ice trays and freezing. At serving time, combine juices in a punch bowl. Slowly pour in chilled 7-Up. Add "ice" cubes. Makes about 35 servings.
In mixing bowl, beat eggs. Add sugar, corn syrup, butter, vanilla, and salt; mix well. Stir in pecans and coconut. Pour into pastry shell. Make a domed cover with foil. Bake 350° for 35 minutes. Uncover, bake 10-15 minutes longer or until knife inserted near center comes out clean. Cool. Serves 6-8.
Cook macaroni, cool. Cook beef and drain mix off in taco seasoning. Add together and stir in dressing. Stir in taco chips before serving.
Cut beef into 1-inch cubes. Melt butter in a saucepan and brown meat. Add onions, lightly saute. Stir in salt, pepper, flour and paprika. Add wine, sour cream and tomato sauce. Stir to blend smoothly. Turn the mixture into a casserole dish. Cover and bake at 375° for 1 1/2 hours. Serve over cooked egg noodles.
Cook 7 pounds of spaghetti in boiling water. Drain. Add to sauce. Use two 6-inch steam table pans.
Cream together butter, brown sugar and curry powder. Drain fruit well and put in a 2-quart baking dish. Cover with sugar mixture. Bake at 325° for 1 hour. Cool and refrigerate. Reheat and serve. May use any fruit except fruit cocktail.
Combine chicken, celery, peppers and onion. Mix mayonnaise, cream, salt, pepper and vinegar. Toss with chicken mixture. Add nuts and grapes just before serving.
Place chicken in greased 9 x 13-inch baking dish. Smooth soups and vegetables over chicken. Make crust by mixing flour and margarine. Pour over soups. Preheat oven to 375°. Bake 45 minutes or until crust is brown.
Preheat oven to 350°. Melt 1 cup chocolate chips, sugar, applesauce and margarine until smooth. Remove from heat. Add egg whites; stir well. Stir in remaining ingredients. Spread in pan and bake 16 to 20 minutes.
Cook onion and celery in oleo until soft, but not browned. Mix with cornbread, salt, poultry seasoning, black pepper and sage. Add eggs. Warm soup with chicken broth and add. Cut up chicken and add to mixture. Bake until done at 350°.
Try to get potatoes of a smallish nature. Boil or steam whole potatoes until almost fork-tender, then drain - may be done an hour in advance. You want finished pieces about the size of a golf ball, so if larger, cut to approximate size. Lightly film a heavy baking dish with good quality extra virgin olive oil. Toss in the potatoes. Salt them and you can add chopped herb like fresh rosemary, if you wish. Roast in 400° oven for about 20 minutes or until they begin to brown.
Brown meat, drain and season. Mix soups and meat. Pour into 9 x 13-inch dish and top with frozen Tater Tots. Cook 20 to 30 minutes at 400° or until Tater Tots are done.
Combine flours, sugar, baking powder, baking soda, cinnamon and nutmeg. In another bowl, combine buttermilk, oil, bananas and egg whites; add to dry mixture. Stir until all ingredients are moist. Fold in currants. Fill paper-lined muffin cups 3/4 full. Bake at 375° for 15 to 20 minutes or until done. Cool and serve.
Mix all ingredients and bake at 350° for 45 minutes. When done, punch holes in cake.	Let cool. Top with Cool Whip and sprinkle chocolate chips on top of Cool Whip.
Cook noodles. In Dutch oven or large casserole, toss meat with browning sauce. Mix in cereal. Add all the remaining ingredients, except noodles. Cover and bake at 325° for 2 to 2 1/2 hours or until the meat and vegetables are tender Serves with noodles. Yields 8 servings.
Brown chopped meat in pan. Add 2 cans sauce and 2 cans water. Simmer; add chopped peppers and 1/2 package Cheddar cheese, cut up. Cook over low flame until peppers are tender and cheese is melted. Cook spaghetti the regular way. Drain and cut up spaghetti. Put in oven casserole and add meat mixture. Mix. Put rest of the cheese on top and dot with butter. Bake at 400° for about 40 minutes. Serves 4 persons.
Drain and pour into shallow baking pan the frozen vegetables, garlic powder, basil and parsley. Mix cheddar cheese, mayonnaise, onions, water chestnuts and garlic powder. Spread cheese mixture on top of vegetables. Mix Ritz crackers and melted margarine. Sprinkle over vegetables. Bake at 350 degrees for 30 minutes.
Melt margarine in 9 x 13-inch pan. Mix remaining ingredients and coat chicken well. (Shake in a plastic bag.) Place chicken in pan and bake at 425° for 35 minutes. Turn and bake until done, about 15 minutes. Serves 6.
Heat oven to 300°. Place bacon strips in bottom of cooking vessel and put in oven. Heat until bacon is warm enough to thoroughly grease pan. Remove bacon and set aside. In a bowl, mix pork and beans, tomato sauce, mustard and vinegar. Add brown sugar to taste (it takes a good amount of sugar to make it taste good). It will be quite soupy.
Put all ingredients, except coconut, in blender. Cover and blend on low speed for 3 minutes. Pour in greased 9-inch pie pan. Let set for 5 minutes, then sprinkle with coconut. Bake at 350° for 40 minutes. Serves 6 to 8.
In large saucepan, saute onion and garlic in olive oil. Add quartered artichokes and stir over low heat for 15 minutes. Continue to cook and stir in Cheddar and Romano cheeses. Add hot sauce, then add bread crumbs and mix well. Pour into greased 2-quart baking dish; sprinkle with additional bread crumbs and dot with butter. Bake at 300° for 30 minutes.
Cook sugar, vinegar, water and butter together until it forms a hard ball when dropped in cold water. Do not stir. Pour onto buttered plate. Pull when cool enough to handle.
Place fillets in a 13 x 9 x 2-inch baking dish coated with vegetable cooking spray. Drizzle with lemon juice; sprinkle with pepper. Saute onion, green pepper and celery in apple juice concentrate until crisp-tender; spoon over fillets. Sprinkle with sesame seed; bake at 350° for 20 to 25 minutes or until fish flakes easily when tested with a fork. (Yields 8 servings, 130 calories per 3-ounce serving.)
Cream sugar and shortening. Add egg and molasses. Sift together and add dry ingredients. Mix and add hot water last. Bake at 350° for 35 minutes.
Crust: Mix evenly flour, nuts and margarine. Spread on 13-inch pizza pan. Bake at 350° for 8 to 10 minutes. Cool.
Pour all of the ingredients into a bowl. Mix on medium speed for approximately 1 minute. Pour into greased and lightly floured glass Pyrex pie plate. Bake at 350° until done, approximately 45 minutes.
Melt lard and oleo. Add sugar, egg and milk. Blend. Dissolve soda in 2 tablespoons of warm water and add to other liquids. Add sifted dry ingredients. Mix well and drop on greased baking sheet. Bake 10 to 12 minutes in a 350° oven.
Combine first 6 ingredients and cook over hot water stirring constantly until thick, about 4 to 5 minutes. Remove from heat, blend in oleo and horseradish. Fold in whipped cream. Serve with warm meat (especially good with ham).
Preheat oven to 350°. In medium saucepan, heat soups, milk, turkey, cheese and broccoli. Stir often. Add seasonings. Spray a baking dish with nonstick oil. Spoon cooked rice into dish and pour sauce over and gently mix together. Bake 20 minutes.
Mix all of the ingredients together until well coated with mayonnaise. Cover in a large bowl and put in refrigerator. Let set overnight.
Combine egg, salt, lemon juice and 1/4 cup oil in blender container. Blend together until mixture begins to thicken. Blend in remaining 3/4 cup oil, pouring in a thin stream until mixture is thick and smooth, about 2 minutes. (Allow slightly longer beating time for rotary or electric beater.) Makes about 1 cup.
In a 2-quart saucepan, combine soup mix, bouillon cube and water. Heat to boiling over medium-high heat. Stir in rice. Cover. Cook over low heat for 20 minutes or until rice is tender and liquid is absorbed. Preparation time: 5 minutes. Cook: 25 minutes.
Place trimmed pork loin on a wire rack in a 9 x 13 inch baking pan. In a small bowl, combine, rind, thyme, salt & pepper and rub mixture over all sides of pork. Set in refrigerator for 15 minutes. Add broth to the pan and roast the pork uncovered in a 350° oven, or until a meat thermometer registers 160°. When done, transfer to a cutting board and let stand 15 minutes.
Mix the chunks of apples and potatoes in a 9-inch pie pan and sprinkle with 2 tablespoons of the sugar. Mix the remaining sugar, oat bran, oatmeal and cinnamon in a bowl. Work the margarine in a bit at a time until the mixture is crumbly. Sprinkle the crumbs over the apples and potatoes. Preheat the oven to 350°. Bake about 50 minutes, or until the potatoes are tender and the topping is browned. Serve when still warm.
Puree raspberries in blender. Strain to remove seeds. Discard seeds. Measure 2/3 cup of puree for pie. Refrigerate remaining puree to garnish pie. Put raspberry flavored gelatin in medium size mixing bowl. Add hot water while stirring constantly to soften and dissolve gelatin. Stir in lemon juice and 2/3 cup raspberry puree. Chill until partially set, 45 to 60 minutes. Add salt to egg whites in a large mixing bowl. Beat on low speed until frothy. Increase to high speed and beat until soft peaks result, another 1 to 2 minutes. Continue beating while gradually adding sugar. Beat to stiff peaks, another minute or two. Beat chilled raspberry mixture 30 seconds. Fold in 1/2 cup whipped cream to lighten mixture. Fold in beaten egg whites. Pour into 10-inch baked pie crust. Chill 3 to 4 hours until set.
Preheat oven to 425°. Layer sliced onions on bottom of roasting pan. Arrange chicken breasts on top of onion. Arrange potatoes and carrots around chicken. In a bowl, mix garlic, chicken broth, white wine and lemon juice. Pour over chicken and vegetables. Sprinkle thyme, salt and pepper over chicken and vegetables. Roast for 45 to 60 minutes or until juices run clear.
Make cornbread loaf the night before. Crumble cornbread and mix ingredients. Preheat oven on 500°. Pour cornbread in pan and bake at 500° for 10 minutes. Cut down to 300° and bake for 30 minutes.
Drain the juice from the pineapple chunks. To the juice, add sugar, flour, eggs and butter. Cook until thick. Cool; add the pineapple chunks, marshmallows and bananas (sliced) just before serving.
Preheat oven to 350°. Arrange apple slices in a 9 x 13-inch pan. Pour water over top.
Combine first 3 ingredients. Bring to a hard boil. Add crackers. Boil hard for 2 minutes without stirring. Pour into unbaked pie shell; dot with butter or margarine. Sprinkle with nutmeg and cinnamon. Bake 10 minutes at 450°. Reduce heat to 350° and bake 15 additional minutes. Tastes like apple pie.
First, cut up sweetened peaches, about 8 cups. Sift dry ingredients; cut in brown sugar and shortening until mixture resembles coarse meal. Add pecans. Combine egg and cream. Add to flour shortening mixture. Mix until all flour is moist. Spread dough in 2 greased round layer cake pans. Bake at 450° for 10 to 12 minutes. Place peaches between layers. Top with whipped cream.
Lightly grease casserole dish. Cube bread. Heat milk to scalding, pour over bread. Let cool and add butter, sugar, eggs, salt, raisins and cinnamon. Stir all. Bake at 350° for 40 to 45 minutes. Serve warm or cold.
Put steak in a large shallow dish. Mix together ginger ale, orange juice, brown sugar, vegetable oil, white vinegar, mustard, ginger and cloves, stirring until sugar dissolves. Pour over steak. Cover and refrigerate overnight. Turn meat occasionally. Drain steak; grill covered, over hot coals, 15 minutes on each side.
Mix all and pour into greased casserole. Bake at 350° for 1 1/2 hours.
Note: Whatever size frozen lemonade you use, that is your measurement for the rest of ingredients.
Slice zucchini lengthwise into 1/2-inch slices. Blanch zucchini 3 minutes in boiling water. Cool in ice water to stop cooking. Combine cottage cheese, Romano cheese, parsley, egg and Italian seasoning. Place half of zucchini slices in casserole dish. Spoon cheese mix over zucchini slices, then layer remaining zucchini slices, sauce and Mozzarella. Bake at 375° until zucchini is heated through.
Soak chicken pieces in beaten egg for 30 minutes. Gently roll chicken in bread crumbs. Fry chicken in melted butter until browned. Place in casserole and cover with sauteed mushrooms and broth. Top with thinly sliced cheese. Bake 30 minutes at 350° To double the recipe, double everything except the eggs.
Cook the ground beef in the microwave for 5 minutes on High. Drain. Mix the margarine, onion and green chili pepper together; cook on High for 1 to 1 1/2 minutes, then add the tomato sauce, taco mix and the water. Cook on High for 1 1/2 to 2 minutes. Beat 2 eggs with a wire whisk. Add 1 cup half and half, then add to other ingredients.
Put shredded cabbage in kettle. Add boiling water and cook, covered, for 10 minutes. Add apples and cook for 10 minutes or until tender. Add the rest of the ingredients combined. Heat thoroughly. Serves 6 to 8.
Put all ingredients in your crock-pot on low for supper in the morning. For lunch, turn the crock-pot on high.
Prepare single pie crust according to directions and divide in half. Roll out 1/2 to 1/8 inch thick. Cut into 3-inch rounds. Place one teaspoon of filling in the center of each round. Fold in half and seal edges with fork.
Cook first 6 ingredients over low heat until bubbly. Dissolve gelatin in 1/4 cup cool water. Add to pumpkin mixture and cool. Mix graham cracker crumbs, 1/3 cup sugar and melted butter; press in bottom of 9 x 13-inch cake pan. Beat 2 eggs; add 3/4 cup sugar and cream cheese. Mix until until smooth; spread over first layer. Bake at 350° for 20 minutes. Beat egg whites (room temperature) until frothy. Add sugar. Beat until thick. Fold into cool pumpkin mixture. Spread over first two layers. Top with medium size carton Cool Whip. Keep refrigerated.
Shred chicken into bite sized pieces. Whisk sour cream and mayonnaise together and pour over chicken. Add other ingredients and toss well. Refrigerate, covered, for at least 4 hours.
Put all ingredients in blender; blend until ice cubes are crushed and mixture is foamy. Serve in tall glass.
In a small saucepan, melt peanut butter and butter. Remove from heat. Stir in powdered sugar and vanilla. Stir in milk. Add more milk, if necessary, until of spreading consistency. Makes about 1 cup.
Brown pork in oil in a large skillet. Add onion, celery and green pepper; saute until vegetables are tender. Stir in salt, pepper, basil and Worcestershire sauce. Cover, reduce heat and simmer 25 minutes. Stir in soup, milk and mushrooms. Cover and simmer for 5 minutes.
Spread bread lightly with mustard; cut each slice into 4 squares. Arrange squares on baking sheet; top with pickle slices and mound of deviled ham. Broil until bread is toasted and meat is heated through.
Beat eggs with sugar. Add dash of salt, corn syrup and melted butter. Add pecans. Bake at 350° for about 50 minutes.
Wash lettuce thoroughly and shred. Add tomatoes, bell pepper rings, onion, radishes, carrots, sugar and cheese. Mix with mayonnaise and salt. Serve in individual bowls. Yields 6 to 8 (6 ounce) bowls.
Pour this mixture over chicken; bake until brown at 350°, for 35 or 40 minutes.
Preheat oven to 325 degrees. In large bowl, beat the eggs with a fork, just until blended. Stir in the corn syrup, brown sugar, butter and orange peel. Sprinkle the cranberries in the pie crust. Arrange pecan halves on top of cranberries. Pour syrup mixture carefully over pecans. Bake for 50 to 55 minutes or until filling is set. If the edge of the pie crust browns too quickly, cover with a strip of foil to prevent further browning.
Cook sugar, syrup and water to hard crack stage using candy thermometer. Remove from heat, add oil and food coloring for color desired. Pour into large buttered pan. Let set for 1 minute. Cover a dough board with powdered sugar. Pour candy on board. Start cutting candy with scissors, work fast as candy sets fast.
Cream together oleo and sugar. Then add syrup and the eggs, one at a time. Stir in flour and nuts. Pour into a greased and floured cookie sheet. Bake 25 minutes at 350°.
Mix coconut and syrup together. Blend well. Let set for 10 minutes in refrigerator. Form into balls and place on waxed paper. Refrigerate at least 1 hour. Melt chocolate with paraffin in top of double boiler. Dip coconut balls into chocolate using toothpick. After chocolate hardens, refrigerate.