HumbleIntelligence/food-ner-1-Million huggingface dataset:
Rinse rice in hot water. Mix with remaining ingredients, except raisins and butter. Bake in greased casserole dish, uncovered, at 275° for 3 hours. After the first hour, add raisins and butter, stirring well. Serve warm or cold.
Melt butter; beat eggs in butter. Add canned milk. Pour in mixed sugar and cocoa, then vanilla. Pour into unbaked pie shell. Bake at 375° for 45 minutes. Cool and top with Cool Whip.
In a large saucepan, cook onions in butter until soft. Blend in flour. Add cream and milk; bring to a boil. Simmer 10 minutes. Season to taste. Put toast in a tureen. Pour soup over toast and sprinkle with some cheese. Grate some pepper over the top. Makes 4 servings.
Halve or quarter large potatoes. In a 3-quart saucepan cook potatoes in 3 cups boiling salted water for 12 minutes. Add frozen vegetables and ham; return to boiling. Add cabbage. Cover and simmer for 3 minutes more or until cabbage is crisp-tender. Drain. Stir in dressing. Cool slightly.
Scald milk and water. Add sugar, salt and shortening and allow to cool. Beat eggs and add to mixture. Add yeast, dissolved in water, and enough flour to make a soft dough. Place in well-greased bowl and sit in warm place to rise until double in bulk. Punch down and shape rolls. Place in a greased pan and allow to rise. Bake at 375° to 400° for 15 to 20 minutes. Brush with melted butter when done. Dough can be placed in refrigerator when mixed and stored until ready to use. Then shape into rolls and let rise. Bake as directed. Will keep in refrigerator for several days.
Pound each breast very thin with smooth meat hammer or rolling pin; do not tear flesh. Place 1 1/2 tablespoons butter in center of each breast. Combine chives, salt and pepper; sprinkle over butter. Roll each breast and overlap sides so butter mixture is completely enclosed. Beat egg and milk together. Roll chicken in cracker crumbs, then in egg and again in cracker crumbs; coat well. Refrigerate at least 20 minutes. Deep fry chicken in oil at 375° until well browned, about 8 minutes. Drain on paper towels.
Place all ingredients in a large heavy saucepan and bring to a boil on high heat about 4 minutes. Adjust heat so mixture bubbles gently, and simmer, partly covered, for 40 minutes or until the barley is tender.
Cook macaroni 15 minutes. Drain and cool. Add other ingredients. Chill and serve with mayonnaise to which yolks of 2 hard-boiled eggs have been added.
Mix all ingredients together except nuts. Roll into balls. Place on cookie sheet and press down in middle with your thumb. Bake at 325° until light brown. Cool and fill with your choice of frosting. Top with nuts.
Heat oven to 350°. Heat 1/2 c. butter in 9x13 pan, in oven until melted. Sprinkle with brown sugar. Arrange orange segments over brown sugar. Sprinkle with coconut. Prepare cake mix as directed on package. Stir pecans into batter. Pour carefully into pan. Bake 45 to 55 minutes or until cake springs back when touched in center. Immediately turn upside down onto heat proof serving platter. Leave pan over cake 1 minute. Cool completely.
Cook macaroni. Mix ingredients together in a casserole dish. Top with Italian bread crumbs. Bake in a 350° oven for 45 minutes. If desired, add broccoli tops and/or favorite chopped veggies.
Melt 1/2 of the oleo in a baking dish or pan. Pour in potatoes, onion and seasoning. Top with rest of oleo and mushroom soup. Bake, uncovered, for 30 minutes in a 325° oven. Stir. Return to oven for 15 minutes more. Stir again; top with cheese. Bake 10 minutes more.
Preheat oven to 350°. Pound chicken. Spread with butter and set aside. Blend 3/4 cup butter, parsley, thyme and marjoram in saucepan. Slice cheese thin. Place in center of breasts, add ham; roll. Coat in flour, then egg, then bread crumbs. Arrange in well buttered dish. Melt butter mixture and spoon over chicken. Bake 20 minutes. Pour wine over chicken and bake 15 more minutes.
Cream together butter, oil, sugar and eggs. Sift together dry ingredients and add to creamed mixture alternately with milk. Beat well. Add zucchini and nuts (if desired). Bake at 350° in a greased 13 x 9 x 2-inch pan for 30 minutes.
Heat oven to 375°. Grease baking sheets. Cream margarine and sugar and vanilla with mixer until fluffy. Sift flour, baking powder, soda and salt together. Stir into creamed mixture. Use wooden spoon to stir in cereal. Use 1 tablespoon dough for each cookie leaving space between each. Bake until lightly browned, about 8 minutes. Rotate pan if cookies bake unevenly. Transfer to cooling rack with metal spatula.
Cook ingredients for 20 minutes. Add 2 small boxes of wild strawberry Jell-O or 1 large box; stir well. Pour into jars, seal and refrigerate.
Drain beans and put in baking dish. Make sauce of bean juice, margarine and flour. Stirring over low heat, add cheese. Set aside. Add Beau Monde seasoning, garlic salt and salt and pepper to drained beans. Stir well. Then pour sauce over beans. Top with Ritz cracker crumbs. Bake for 1 hour at 350°.
Wash and drain broccoli well. Cut into flowerettes and tender stems. Do not add salt. Mix broccoli with other ingredients and chill. May add some chopped onions if desired.
In a skillet, blend flour into melted margarine and add milk, stirring until smooth and thickened. Add salt, pepper, mustard and onion. Stir and set aside. Season chops with salt and pepper to taste. Broil chops until slightly browned. Place in single layer in a 13 x 9 x 2-inch pan. Place half of the potatoes over chops and cover with half the sauce. Add remaining potatoes and remaining sauce. Sprinkle with Parmesan cheese on top and bake at 350° for 1 hour. Uncover and bake until top is browned (about 5 minutes).
Combine all ingredients, except hot dogs, in slow cooker. Mix well. Cover and heat on low for 3 hours, stirring occasionally. Add hot dogs and heat for 1 hour.
Mix refried beans and tomatoes. Add garlic, salt, pepper, oregano and basil to taste. Let simmer in broiler for approximately 10 minutes. Place mixture and cheese in pita bread. Bake in oven for 10 to 15 minutes at 325°.
Melt chocolate with butter in top of double boiler; cool slightly. Beat egg in a small bowl with an electric mixer. Slowly add chocolate and orange peel. Drop from teaspoon onto a buttered cookie sheet. Chill until firm. Yield: 48 pieces.
In a large pan, boil water and sugar for 10 minutes. Add pineapple, bananas and cherries. Set aside and cool. In a bowl, mix orange juice and water; place in freezer and chill, but do not freeze. Remove and mix in fruit mixture. Freeze.
Cut bacon in half-inch lengths with scissors and saute with the onion for 10 minutes. Lift out bacon to crisp; blend flour into fat remaining in pan. Add liquids gradually and cook over low heat until thickened. Add seasonings, then the spinach and celery. Toss lightly until vegetables are coated with the dressing and stand over low heat until just warm. Sprinkle crumbled crisp bacon over the top. Serve immediately. Makes 4 servings.
Melt margarine and cocoa together. Add sugar. Add eggs and mix well. Add vanilla and flour. Mix until all flour is moistened. Add nuts and mix. Pour in a 9 x 13-inch pan and bake at 350° for 20 minutes.
Heat oil in frying pan. Mix all ingredients together except flour. Scoop by spoonful. Press into patties and dredge in flour. Fry in skillet to golden brown. Drain on paper towel. Serves 6.
Mix flour, baking powder, salt and 3/4 cup sugar. Stir in milk and melted margarine.	Spread in 8-inch pan. Sprinkle with mixture of 1 cup sugar and cocoa. Pour hot water over this. Bake inside 12-inch Dutch oven on small rocks to raise for 1 hour. Use	15 coals on top and 8 coals on the bottom. Make sure lid is ajar to allow moisture to escape.
In large saucepan, mix potato slices, sauce mix, amount of water and milk called for on package, clam liquor, green onions and green pepper. Heat to boiling, stirring occasionally. Reduce heat. Cover and simmer about 25 minutes or until potatoes are tender, stirring occasionally. Stir in clams, 2 1/2 cups of milk and the butter; heat through.
You will also need round toothpicks. Cut off fat and bones of round steak and cut into triangles. Flour each piece of steak and place a piece of bacon cut to the size of strip of meat. Place a small amount of diced onion on bacon strip. Roll up steak pieces and put toothpicks into pieces to hold together. In a skillet put a small amount of oil. Fry the steak pieces until brown. Pour water over. Roll up and cover until done, about an hour. Makes it's own gravy. Serve with mashed potatoes or noodles.
In a large kettle, melt butter. Add onion and garlic and saute until golden. Add wine, tomatoes, chicken broth, saffron and bay leaf. Bring to boil. Lower heat and add 2-inch pieces of fish. Add frozen rock lobster, cut into 1-inch crosswise slices (shell, too). Simmer until fish becomes white (10 to 15 minutes). Add clams to soup. Add peas; cover and simmer until shells open. Season to taste with salt and dash or two of cayenne. Remove bay leaf. Serve in bowls with French bread and a Caesar salad.
Cook meat until tender. Add onion and celery. Add a small amount of water and boil for 10 minutes. Add tomatoes and kidney beans. Cook for 30 minutes. Add cabbage. Cook until tender, about 20 minutes. Makes 6 servings.
Peel and pit avocados. Mash avocados and add lemon juice. Mix in mayonnaise, onion, garlic salt and chili powder. Stir until smooth, then add chopped tomato. (Do not add tomatoes until ready to serve.) Serve with chips.
Let cabbage and salt stand for 1 hour and drain. Mix cabbage, peppers and carrots together.
Mix oleo and flour, add milk and cheese. Drop by tablespoons 2 inches apart. Bake at 425 degrees for 12 minutes or until done.
Add enough water to cover carrots, potato and onion. Cover and cook for 10 minutes. Add peas and wieners and cook for 5 minutes more. Drain. Add soup and Cheez Whiz. Heat and serve.
Put 1 can of rolls in bottom of 9 x 13-inch pan. Brown meat and pour over crescent rolls. Sprinkle cheese on top. Add hot pepper over cheese if desired. Top with the second can of crescent rolls. Bake at 350° for 20 minutes or until browned.
Wash and pat chicken dry; ladle melted butter over chicken. Then sprinkle on Season-All, garlic powder, rosemary, thyme and paprika. Place in convection oven at 350° for 20 minutes.
Combine flour, teff, baking powder, baking soda and cinnamon. In a separate dish combine egg, milk, honey, oil and lemon juice. Combine dry and liquid ingredients. Add lemon rind and vanilla. Stir vigorously until smooth. Pour into lightly oiled muffin tins. Bake at 350° for 15 to 20 minutes.
Dissolve Jell-O and sugar in hot water. Add lemon juice and pineapple (juice and all). Add remaining ingredients. Gel in refrigerator.
Mix the sugar, shortening, eggs and vanilla thoroughly. Add half of cream to this mixture. Add soda and vinegar to remaining sour cream and stir to dissolve soda. Add to sugar mixture and mix well.
Boil peeled sweet potatoes 25 to 30 minutes. Drain. Cut in half or 1-inch slices and arrange in greased baking dish. Bring cream to boil. Stir in brown sugar until dissolved. Cook over medium heat to soft ball stage (238°). Remove and beat in melted butter. Add cinnamon and chopped pecans. Drizzle over potatoes. Bake at 350° for 25 minutes. Serve warm.
Mix all ingredients and roll out to about 1/6 inch thick. Cut into 1 x 2-inch rectangles.
Combine all ingredients in saucepan and heat gently. Do not allow to boil. When serving, spoon over vegetables placed in a casserole. Sprinkle with bread crumbs and place under a broiler until crumbs are brown, about 12 minutes.
Preheat oven to 425°. Melt margarine in small saucepan. Stir in lemon juice and dill weed. In two 18 x 12-inch pieces of heavy duty foil, arrange fillets. Divide butter mixture over fillets. Top fillets with 2 slices of onion. Arrange potato and carrot strips on sides of fillets. Top fish with beans. Fold foil over ingredients and seal. Put sealed packages on baking sheet. Bake at 425° for 25 to 30 minutes. Serves 2.
Blend salt and lemon juice with shortening. Cream in sugar until light and fluffy. Beat in eggs one at a time. Add pineapple and sifted flour and soda. Drop by spoonfuls on cookie sheet. Sprinkle with sugar. Bake at 400° for 12 minutes. Makes 4 dozen.
Heat oven to 350 degrees. Pare, core and slice apples. Combine sugar and cinnamon; mix with apples. Put apples in greased 9 x 9 x 2 inch pan. Add flour and brown sugar to margarine and spread on top of the apple mixture. Bake for 45 minutes. Makes 8 servings.
Separate eggs. Beat yolks until light. Beat in sugar; slowly stir in milk. Then stir in whipped cream. Just before serving, stir in stiffly beaten egg whites. Sprinkle with nutmeg. Serves 20.
Flake salmon and add remaining ingredients. Mix well. Bake in a well-greased loaf pan in 350° oven for 45 minutes.
Heat soup and water. Whisk gelatin into soup. Blend mayonnaise and cream cheese. Add to soup. Add all other ingredients and stir well. Pour into oiled mold or Saran wrapped bowl and refrigerate overnight. Unmold and serve with wheat crackers.
Microwave on High the butter or oleo in an 8 x 12-inch glass baking dish until melted. Stir	in crumbs and sugar until combined. Press mix firmly and	evenly	in bottom of dish. Stir together coconut and milk. Spoon over crust and spread evenly. Microwave	on Medium (50 % power) uncovered 9 to 11 minutes, rotating dish once. Microwave chips in uncovered glass dish 2 to 3 minutes until melted. Stir until smooth.	Spoon over coconut mix and spread to cover. Refrigerate to set for 1 hour. Cut into bars.
Microwave the potatoes in the package 10-12 minutes or until steaming hot, turning package over once. Empty the potatoes into a greased 1 1/2 qt. Glass casserole dish. Add half and half, salt and chives. Mix with a fork, place the butter on the top and microwave uncovered for 5-6 minutes or until bubbling. Stir mixture and sprinkle the top with the cheese and paprika. Microwave at 50% power, uncovered 8-9 minutes or until tender. Serves 8.
Brown hamburger and drain. Put in large pan. Add Veg-All and tomatoes with juices and chopped onion. Mix together. Add rice. Cook on medium heat until rice is thick (about 1/2 hour). Stir as needed to prevent from sticking. Serve with crackers or cornbread. Great for cold, rainy days!
Beat cream cheese and 1 tablespoon milk until smooth. Stir in lemon peel and juice. Stir in 1 package Sweet 'N Low. Fold in 1/2 of yogurt. Spread evenly in bottom of crust. Press strawberries into cream cheese layer, saving several for garnish.
Heat oven to 350°. Mix all ingredients except powdered sugar with electric mixer on medium speed for 2 minutes. Pour into greased and floured 10-inch tube pan or 12 cup fluted tube pan. Bake 35 to 40 minutes until toothpick inserted near center comes out clean. Let stand 10 minutes. Remove from pan. Sprinkle with powdered sugar before serving. Makes 12 servings.
Mix sugar, syrup and butter. Add eggs and pecans. Mix thoroughly. Pour into pie shell and bake 40 to 45 minutes in 375° oven.
Combine cream cheese and butter. Add powdered sugar and stir until well combined. Add your choice of food coloring and flavoring. If desired, divide into two batches to make different colors and/or flavors. Roll into 1-inch balls. Place on a sheet of waxed paper. Press with fork. Let stand, uncovered, about 4 hours or overnight until mints are firm and outside is dry, but inside is still moist and creamy.
Toast brown rice in skillet with 1 tablespoon olive oil until golden. Add water and cook according to package directions. Cook wild rice in separate pan. Cook carrots, peas, broccoli and mushrooms until crisp. Combine cooked rice and cooked vegetables. Add gravy mix, prepared according to package directions. Sprinkle with chopped parsley. Heat through in 350° oven.
Combine fruits, pecans and 1/2 cup sugar. Stir remaining sugar and the flavorings into whipped cream. Fold in the fruit mixture. Chill about 2 hours. Garnish with maraschino cherries.
Boil sugar and vinegar for 2 minutes. Cool and pour over mixture of vegetables. Keeps very well.
In a large baking pan, toss potatoes with garlic, oil and herbs. Salt and pepper to taste and roast in the middle of a preheated hot oven, 500°, stirring once, for 30 minutes. Serves 6.
Heat oil in skillet. Add onion and ground beef; brown. Add seasonings, soup and water; bring to a boil. Beat egg slightly; add milk and mix with corn muffin mix, blending to moisten. Pour evenly over meat mixture in skillet. Cover and cook on low heat for about 30 minutes. Serves 4 to 6.
Mix together Jell-O and pineapple. Add Cool Whip. Chill until sets. Also can add 1 carton cottage cheese. If want more, double the recipe.
Mix jello; add water and sugar. Add pineapple. Chop cranberries and orange; add to mixture and mix well. Add pecans and chill.
Combine sugars, pumpkin, oil and eggs. Beat until well blended. Sift together flour, soda, salt and spices. Add and mix well. Stir in raisins, nuts and water.
Heat butter and oil in 14 x 11 x 2-inch dish, uncovered, at 100% power for 3 minutes. Add scallion white, celery, parsley and rice and stir to coat. Stir in broth and cook, uncovered, at 100% for 12 minutes. Add asparagus, shrimp and peas and stir well. Cook, uncovered, for 12 minutes more. Remove from oven. Stir in salt and pepper. Cover loosely with paper toweling and let stand for 8 to 10 minutes. Uncover; sprinkle with scallion greens and cheese and serve.
Butter a casserole dish heavily. Layer spuds and onions and salt and pepper to taste. Mix Cheez Whiz, sour cream and soup. Pour over spuds and onions. Cover with cornflakes. Bake at 350° for 45 minutes.
Melt butter. Add Worcestershire sauce. Cool slightly. Pour over remaining ingredients in a large pan. Mix with slotted spoon. Cook at 250° for 1 1/2 hours. Stir carefully every 10 to 15 minutes with slotted spoon. Cool thoroughly. Keep in airtight containers.
In a saucepan, blend sugar, cinnamon, nutmeg, cornstarch and salt. Stir in 10 cups water. Cook and stir until thick and bubbly. Add lemon juice and coloring. Pour over apples that have been packed in jars, leaving 1-inch cook space. Seal and boil in hot water bath for 20 to 30 minutes.
Heat oven to 350°. Generously grease bottom of loaf pan. Mix all ingredients in pan with fork, beat vigorously 1 minute. Bake until toothpick comes out clean (55 to 65 minutes).
Mix all ingredients. Cook in preheated oven at 350° for 1 hour and 10 minutes.
Preheat oven to 425°. In large mixing bowl, beat together eggs, pumpkin, brown sugar, orange peel, salt and spices at medium speed until blended. Gradually beat in milk, evaporated milk and orange liqueur at low speed. Pour into baked gingersnap crust. Fold narrow strips of foil around edge to prevent burning. Bake for 10 minutes. Reduce heat to 350° and bake for 40 to 50 minutes or until center is still a bit soft but the rest of pie is set. Refrigerate leftovers.
Brush chicken with salad dressing, coat with combined remaining ingredients. Place in 13 x 9 x 2 inch baking dish. Bake at 350° for 1 hour or until tender.
Layer ingredients in pie shell. Pour the Eagle Brand milk in middle of other ingredients. Bake at 300° until brown and bubbly.
Place chicken breasts, skin side up, into a small shallow baking dish. Sprinkle with salt and pepper. Top with mushrooms and green pepper. Pour sauce over chicken. Cover dish with foil; bake 35 minutes at 350°. Remove foil; top chicken with cheese. Return to oven uncovered and bake 10 more minutes.
Cook macaroni and drain. Mix all other ingredients together, reserving 1/4 cup of the cheese for garnish. Bake in a large casserole dish for 30 to 40 minutes at 350°. Just before it's done, garnish with the remaining 1/4 cup of cheese and cook for an additional 5 minutes.
Combine flour, baking powder and salt. Then add milk and water and mix well. Knead dough until not sticky. Roll dough into balls and then roll out until flat and shiny. Fry in smoking grease until brown on both sides. This Fry Bread is also good with cinnamon and sugar sprinkled on top.
Brown hamburger, bacon and onions. Salt and pepper. Put in crock-pot. Add rest of the ingredients. Cook until meat is done. Very good if cooked for hour or so.
In pie plate dip chicken into egg; coat with bread crumbs. In skillet over medium-low heat in hot oil, cook chicken 15 minutes or until browned on both sides and no longer pink. Remove and keep warm.
Lightly grease 1 quart baking dish. Spread rice in even layers over bottom of dish. Top with turkey. Blend soup and milk in sauce pan, stirring constantly. Heat until smooth. Remove from heat. Pour sauce over turkey and rice in dish and sprinkle with buttered bread crumbs. Bake at 350° for 30 minutes.
Cook 2 cups sugar in water until the syrup spins a thread when dropped from a spoon. Add 2 cups berries and let boil 10 minutes, gently turning the berries occasionally. Add 2 more cups sugar and 2 more cups berries and let cook in same manner. Remove from heat. Pour in shallow pan (glass) to let stand overnight. Pour into jars and seal.
To make dumpling gravy, cook chicken, bone and dice it. Save broth and add water to make 2 quarts. In a large kettle, place broth. Add coloring and salt. Bring to a boil. Make a thickening by mixing well melted oleo to flour. Add to boiling broth. Slowly add diced chicken and stir. Ready for dumplings.
Brown sausage and onion, drain, saute mushrooms till tender. Combine with cheese and rice and water. Salt and pepper to taste. Pour into lightly oiled casserole dish. Cover and bake 1 hour at 350.
Mix all ingredients in a mixing bowl to blend. Place ingredients in electric or hand-crank ice cream maker. Be sure to use "ice cream salt" with ice to freeze this recipe! If peach or strawberry flavor is desired, add with ingredients while mixing, but you will need to use 1 to 2 cups less milk with this mixture.
Drain pineapple, reserving 1/2 cup juice. Combine the juice, sugar and cornstarch in a saucepan and cook over medium heat until thickened, stirring constantly. Remove from the heat and add pineapple, butter, lemon juice and the zest. Stir until butter melts. Pour into a pastry-lined pie plate. Cover with top crust; slit in several places to allow steam to escape. Seal and flute edges. Bake at 425° for 20 to 30 minutes. Makes 6 to 8 servings.
Mix cake as directed. Put in a 9 x 13-inch pan. Bake 20 minutes. Cool.
Brown celery and onions with butter. Add hamburg, salt and pepper; cook 1/2 hour or until brown. Add soup, mushrooms and milk. Mix. Bake 1/2 to 3/4 hour at 350°. Serve over rice or noodles.
Melt butter. Cook onions until tender. Add rest of ingredients to onion mixture. Pour into 11 x 13-inch casserole dish and bake at 350° for 30 minutes.
Cut the orange sections in small pieces. Add the cottage cheese and Cool Whip. Sprinkle jello over the top and mix well. Add marshmallows (optional) and chill overnight. This makes one 13 x 9 x 2-inch cake pan full.
In blender jar, blend egg, mustard and salt. Then add vinegar or lemon juice. Add oil very slowly.
Preheat oven to 350°. Spread out 2 large squares of foil; lay 2 fish fillets on each square. Dot each fillet with 1 teaspoon of butter, salt and pepper to taste and 1/2 teaspoon of paprika. Place half of the tomato, onion, green pepper and cucumber on top of fish on each foil square. Sprinkle on the lemon juice and parsley flakes. Seal all edges so fish is in 2 packets. Bake, uncovered, in shallow dish for 30 minutes at 350°. Serves 4.
Peel Shrimp. Make a lengthwise slit down back of each shrimp to expose and wash sand vein. Heat water to a boil, then add shrimp and salt. Cover and heat to boil again. Reduce heat to simmer. Simmer 5 minutes. Drain.
Brown ground beef in a medium skillet over medium-high heat. Drain. Add kidney beans, tomatoes and chili seasoning mix. Reduce heat and simmer 10 minutes, stirring occasionally. Makes 4 to 6 servings.
Preheat oven to 300°. Place chicken breasts in a large, heavy ovenware pot. (An enamel coated cast-iron pot is best.) Peel potatoes, slice 1/2-inch thick and place on top of chicken.
Peel, seed and dice papaya and jalapeno pepper. Seed and chop tomatoes. Combine all ingredients. Makes about 2 cups.