HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Place rice in a large baking dish; mix. Add soup, water, soy sauce and onion. Add drained vegetables. Place pork chops, seasoned with salt and pepper, on top. Bake for 1 hour and 20 minutes. Serves 6. Also can be used with chicken breasts.
Preheat oven to 425°. Sprinkle fish lightly with salt inside and out. Combine orange juice, soy sauce, ginger and garlic. Tear off sheet of heavy-duty aluminum foil large enough to wrap fish. Layer half of onion slices lengthwise down center of foil. Place fish on onions. Pour sauce on top and inside cavity of fish. Top with remaining onion and carrots. Wrap. Place packet on baking sheet. Bake 25 to 30 minutes or until fish flakes easily with fork. Serves 3 to 4.
Brown ground chuck in a frypan; drain. Add chili beans (2 cans of water) and tomato soup (2 cans of water). Add finely chopped onion and flour and pepper. Cook slowly for about 2 1/2 hours.
Mix water and sugar and boil for 3 minutes. Cool. Add bananas and fruit juices and mix well. Pour into large container and freeze. Remove from freezer a few hours before serving, just long enough to become slush. Place in punch bowl and add ginger ale. Serves 50.
Use small, tender pods of okra; cut with as much stem as possible. Wash and drain. Prick okra and pack into clean jars. Place a small bunch of green dill in each jar with okra. Boil water, vinegar and salt together until salt is dissolved. Fill jars with boiling hot brine. Put on caps, screwing the bands until tight. Process jars 5 minutes in boiling hot water baths.
Sift flour and	soda together. Cream butter or margarine and sugar until well blended.	Add eggs, one at a time, beating well on high speed of mixer after each addition until light and fluffy. Using low speed of mixer, mix in lemon rind or add vanilla to buttermilk. Add dry ingredients alternately with milk to creamed mixture. Mix only until flour is moistened. Pour into greased 10-inch tube pan or greased Bundt pan. Bake at 350° for 1 hour and 10 minutes. May be frozen. Serves 16 to 20.
Mix together crushed cookies, margarine and walnuts. Press in a 13 x 9-inch pan and bake for 15 minutes at 350°. Cool completely. Beat cream cheese, sugar and Cool Whip. Spread on crust. Beat pudding and milk. Spread on cream cheese mixture. Top with Cool Whip and refrigerate at least 4 hours before serving.
Beat egg whites and salt until soft peaks form. Gradually add sugar, beating until stiff peaks form. Fold in cookie crumbs, nuts and vanilla. Spread evenly in lightly buttered 9-inch pie plate. Bake in a 325° oven for 30 to 35 minutes. Cool thoroughly. Spread top with sweetened whipped cream. Chill well 2 to 3 hours. Trim with curls of shaved unsweetened chocolate or ground nuts.
In a large skillet, saute onions in margarine until tender. Add soups, stirring until well combined and creamy smooth. Slice or cube Velveeta into soup mixture and stir until cheese melts. Add broccoli and rice; stir well and remove from heat. Pour into a 2-quart casserole dish. Bake at 350° for 25 to 30 minutes.
Mix cracker crumbs, sugar and margarine. Press evenly onto bottom of a 13 x 9-inch dish or pan. Arrange banana slices over crust. Beat cream cheese until smooth. Gradually beat in milk and add pudding mixes. Beat until well blended and spread over banana slices. Spoon pineapple over pudding mixture. Spread Cool Whip over pineapple. Refrigerate 3 hours or until ready to serve.
Combine Miracle Whip and sugar. Combine all dry ingredients to first mixture with combined water and molasses. Bake in greased 9-inch pan at 350° for 30 to 35 minutes.
Boil water. Add powdered alum, oil and salt. Pour over flour. Mix and put on low heat. Stir until it feels like clay. Add desired food coloring. Store in airtight containers.
In oblong (14 1/2 x 8 1/4 x 2-inch) pan, layer, in order, chicken, Veg-All and eggs. In a pan, heat broth, butter and soup; pour over layers. Mix well the flour, milk, baking powder and salt; pour evenly over ingredients in pan. Bake at 425° for 30 minutes or until golden brown.
Boil dates, sugar, flour and water until thick, then let cool. Spread 1/2 of batter in greased 9 x 13 pan or smaller. Cover with candy orange slices (which have been sliced lengthwise in 3 pieces). Spread date mixture over orange slices. Spread on remaining batter. Bake at 350° for 40 minutes. Sprinkle with powdered sugar. Cut in small bars. These bars freeze well.
Combine sweet potatoes, sugar, eggs, vanilla, milk and 1/2 cup butter. Place in greased baking dish. Combine brown sugar, flour, 1/3 cup butter and pecans; sprinkle over potato mixture. Bake, uncovered, at 350° for 30 minutes.
Blend margarine and sugar. Add eggs and vanilla. Add oats and corn flakes. Sift dry ingredients; add to mixture. Add chips, nuts and coconut. Drop by teaspoonfuls onto cookie sheet. Bake for 10 to 12 minutes at 350°.
Bake in uncooked pie shell at 350° (if desired, add 7 teaspoons of chocolate).
Boil first four ingredients. Let cool. Add remaining ingredients. Mix and bake at 350° for 30 to 40 minutes.
Cook all the veggies in the chicken broth until done. Add salt and pepper. Add cream; let come to a boil. Slowly add the thickened mixture to the broth. Add chicken and cheese. Heat and serve. Good with hot bread and a salad.
Saute onion in oil. Add ground venison; cook until brown, stirring frequently. Drain; mix in soy sauce, brown sugar, mushrooms and soup. Simmer for 10 minutes, stirring often. Stir in cooked rice; spoon into pumpkin shell. Replace top. Bake at 350° for an hour. Serve from pumpkin.
Crush vanilla wafers and melt marshmallows. Mix with chopped fruits. Mix marshmallows in milk in double boiler and pour over fruits, nuts and wafers. Pack in a lined tube pan.
Combine all ingredients in a large bowl. Beat at medium speed for 2 minutes. Pour into a greased and floured 9 x 13-inch pan. Bake at 350° for 35 minutes. Cool completely. Poke holes in top and dust with powdered sugar.
Mix eggs, butter, brown sugar, buttermilk and jam. Add soda and spices to flour. Mix these together; add nuts and cherries. Grease and flour pans. Bake at 325° for 1 1/2 to 2 hours.
Brown pork chops; pour off fat. Add remaining ingredients. Cover and simmer 1 hour or until tender. You can do more carrots, potatoes and pork chops if you want.
Beat dry cake mix, butter and eggs in large mixing bowl at low speed until crumbly. Press lightly in ungreased 13 x 9-inch pan. Beat 2 eggs with 3/4 cup sugar, 2 teaspoons vanilla and cream cheese until smooth and fluffy. Spread over crumb mixture. Bake at 350° for 20 to 25 minutes or until set. Mix sour cream, 1/4 cup sugar and remaining 1 tablespoon vanilla. Spread over cheese; cool. Spread cherry filling over sour cream mixture. Cover and refrigerate at least 8 hours. Serves 16 to 18.
Combine everything in a 1 1/2-quart greased casserole. Bake at 350° for 1 hour.
Melt cheese and milk. Add soup, eggs, almonds and pimiento. Pour asparagus in casserole. Cover with cracker crumbs. Pour melted margarine over crumbs. Bake at 350° for 30 minutes.
Clean mushrooms, cut caps in spiral design. Place in a double thickness of aluminum foil; add butter, garlic powder and lemon juice. Seal and cook over hot coals 12 to 15 minutes or until desired degree of doneness is reached.
Dissolve gelatin in cold water. Add hot water. Mix in sugar, pineapple and lemon juice. Refrigerate until slightly thick, then fold in the large container of Cool Whip. Break cake into chunks. Alternate layers of cake and Cool Whip. Mix in large, foil lined bowl. Set overnight. Unmold and frost with small container of Cool Whip. Sprinkle with coconut.
In 9 x 13-inch baking dish, arrange broccoli; top with chicken. Combine soup and milk; pour over chicken and sprinkle with cheese. Combine butter and bread crumbs; sprinkle over cheese. Bake at 450° for 15 to 20 minutes.
Grease 9 x 13-inch glass baking dish. Spread half of bread cubes evenly in dish. Add ham and both cheeses, then cover with remaining bread cubes. Mix milk, eggs, onion salt and mustard. Pour evenly over bread cubes and refrigerate overnight. Combine cornflakes and margarine for topping. Bake at 375° for 40 minutes. Serves 10 but can be halved. A good brunch dish. Also good with smoked turkey instead of ham.
Melt butter in oblong glass dish, then add cracker crumbs to butter and press down. Pour Eagle Brand milk on top of cracker crumbs. Sprinkle chocolate chips and then butterscotch chips. Add nuts. Bake at 350° for about 40 to 45 minutes or until brown.
Melt oleo in pan. Mix all the rest and pour in pan. Bake at 350° until brown.
Brown unwashed rice in butter/margarine. Add consomme, water and salt. Pour in pan/casserole dish and cover. Bake in moderate oven (350°) for 30 minutes. Stir once with fork. If too dry, add a little water.
Saute onions in a little margarine for 3 to 4 minutes. Add garlic powder, tomatoes, cumin, beans and chilies. Stir often. Simmer for 5 minutes. Add corn and cook 2 minutes more. Place a tortilla on a plate. Mound the chili mixture (about 3/4 cup) onto the tortilla. Top with about 1/4 of the cheese. Roll tortilla and put seam side down. You may microwave about 30 seconds to melt cheese.
Mix 1 stick melted margarine and graham crackers. Put in Pyrex dish. Beat with mixer for 15 minutes the eggs, 2 sticks margarine and sugar. Spread over graham crumbs. Add sliced bananas. Top with pineapple, then Cool Whip. Sprinkle with nuts and cherries. Refrigerate overnight.
Mix sugar with 3 cups water and boil for ten minutes. Let cool. In another container, put bananas, lemon juice, pineapple juice and orange juice. Mix well. Add to cooled syrup and freeze. Take from freezer one hour before using. Use a wooden spoon to break frozen mix apart and stir into a slush. Do not let mix thaw completely. Add 6 cups of water and ginger ale; stir and enjoy.
Beat milk and egg in one bowl, combine cornmeal and seasonings in another shallow bowl. Dip each fillet into egg and then into cornmeal, coating thoroughly. Place in single layer in baking dish coated with oil. Dot fillets with oleo. Bake at 500° about 12 minutes, or until flaky. Serves 4.
Combine cabbage, oranges and pineapple; toss gently, and set aside. Combine mayonnaise and remaining ingredients; stir well. Pour dressing over cabbage mixture, toss gently. Cover and chill at least 6 hours. Yields 6 servings.
Mix the cream of mushroom soup, sour cream and wine together. Pour over chicken, sprinkle with paprika and bake at 350° for 1 3/4 to 2 hours. This recipe is good for feeding a large group, it can be made ahead and reheated.
Mix together bread crumbs, cheese, salt and parsley; spread the mixture in a shallow pan. In a medium pan melt butter. Add garlic, mustard and Worcestershire sauce. Stir well and add 6 teaspoons of the butter mixture. Cool so that you can dip chicken pieces in to coat well. Roll chicken in crumb mixture, ensuring that each piece is well coated. Bake in a large shallow pan for 1 1/4 hours at 350°. Pour leftover butter mixture over chicken and baste twice during cooking.
Using powdered nonfat gravy mix, mix with water as directed. Add gingersnaps. Cook slowly 5 minutes. Add cooked, sliced carrots, wine vinegar, chopped onion, brown sugar and bay leaf. Simmer for 1/2 hour. Serve wide noodles, if desired.
Add boiling water to lemon jello. Mix all ingredients together, stirring well, then pour in a mold or whatever dish desired. Let the mixture partially jell, then stir one time. Replace container in the refrigerator and leave until completely jelled. Can be served on lettuce or as is. This is a good salad to use with meats.
Heat fat or oil, 3 to 4 inches deep, to 375° in deep fat fryer or kettle. Measure 1 1/2 cups of flour and the remaining ingredients into large mixer bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 2 minutes on medium speed, scraping bowl occasionally. Stir in remaining flour. Turn dough onto well floured cloth covered board; roll around lightly to coat with flour. Roll dough gently 3/8-inch thick. Cut with floured doughnut cutter. With wide spatula, slide doughnuts into hot fat. Turn doughnuts as they rise to surface. Fry 2 to 3 minutes, or until golden brown on both sides. Carefully remove from fat; do not prick the surface. Drain. Serve plain, sugared or frosted. Makes 2 dozen doughnuts.
Heat water to full boil in medium size saucepan. Stir in pie crust mix until mix leaves sides of pan. Remove from heat. Add eggs, 1 at a time. Beat well after each egg. Spoon onto ungreased cookie sheet. Bake in preheated oven at 400° for 25 to 30 minutes.
Stir soda into butter, then add sugar and syrup. Mix nuts and popcorn then other mixture. Pour into shallow baking pan. Cook 1 hour on 225°, stirring every 15 minutes.
Brown and drain ground beef. Remove from heat. Stir in 3/4 cup of the cheese, the green onion, sour cream, parsley, salt and pepper. Cover and reserve. Heat remaining ingredients except olives to boiling; reduce heat. Simmer uncovered 5 minutes. Spoon about 1/4 cup beef mixture onto each tortilla; roll tortilla around filling. Arrange in ungreased oblong baking dish. Pour sauce over enchiladas. Sprinkle with remaining cheese. Cook uncovered in 350° oven until bubbly. Garnish with olives.
Combine cheese and rice; mix well. Add chicken, peas and 1/2 can of onions. Mix carefully. Pour into a 1 1/2-quart casserole, sprayed with vegetable spray. Bake at 350° for 15 minutes; top with onions. Cook 5 more minutes until onions are brown.
Break margarine up and grease baking dish. Mix sugar, flour and milk together thoroughly. Pour in peaches. Stir slightly. Bake in oven at 400° for 45 minutes to 1 hour. When crust is golden brown, take out and serve with a scoop of ice cream.
Sift dry ingredients together. Cut in shortening until thoroughly mixed. Add buttermilk and dissolved yeast. Work together with large spoon until all flour is moistened. Cover bowl and refrigerate until ready for use.
In a cup, mix first 3 ingredients together. In mixing bowl, combine remaining ingredients. Add honey/water/yeast mixture and an additional 2 1/2 to 3 cups flour. Knead 10 minutes. Bake 45 minutes at 350°.
Break and cook spaghetti; drain. Cut bacon into small pieces; cook in frying pan until crisp. Add steak, mushrooms and onions. Cover; cook slowly for 5 minutes. Combine with spaghetti. Add salt, oleo, tomato puree, pimentos, pepper and mustard. Put mixture into a 1-quart casserole dish and heat for 20 minutes in a 350° oven.
Brown round steak in oil; add other ingredients and simmer for 2 hours. Remove bay leaves and garlic; thicken with 3 tablespoons water and 2 tablespoons flour. Serve over hot buttered noodles.
Mix sugar, flour, salt, baking soda and cinnamon; add eggs and oil. Beat with a wooden spoon. Add nuts and apples; batter will be thick and hard to mix after apples are added. Spread batter in greased and floured 10-inch skillet or other cake pan. Bake in preheated 350° oven for 30 minutes or until cake tests done. A single batch baked in large pan can be cut into bars. Double the recipe and bake in 9 x 11-inch pan or 10-inch Bundt pan. Bake double batch at 350° for one hour. Double batch serves 8 to 10.
Cook beans according to package directions. Drain and place in casserole. Add mayonnaise and sour cream; mix. Sprinkle grated Cheddar cheese and paprika on top. Bake for 20 to 30 minutes at 350°. Serves 6.
Blend together the first 3 ingredients (flour, brown sugar and margarine). Spread over the bottom of a 13 x 9-inch pan; bake at 275° for 10 minutes. In a mixing bowl, mix next 8 ingredients. Spread over the pastry and bake at 350° for 20 minutes.
Preheat oven to 450°. Combine water, salt, sugar and yeast and stir to combine ingredients. Cover 5 or 10 minutes. Mix in flour with spoon. Put dough on well-floured surface. Shape in oval, cut in half, stretch and twist. Put on greased cookie sheet. Cover with dish towel and let sit in warm place for 20 minutes. Make 1/2-inch slashes across top. Spray salted water on top. Bake for 20 minutes.
Prepare noodles by package directions. Brown ground chuck. Add seasonings to taste. Add tomato paste and 1 or 1 1/2 cans of water. Stir in tomato paste and water; let simmer. (You may season more here.) Oil bottom of a 9 x 13-inch casserole dish. Layer noodles to cover bottom. Add 1 layer of meat sauce, then layer some Mozzarella cheese and Cheddar cheese. Continue layering and end with cheese on top. Bake at 400° for 30 minutes.
Peel eggplant; cut in 1-inch chunks. Boil in slightly salted water until transparent. Drain. In large bowl fork blend 2 eggs. Add drained eggplant and mix to coat eggplant. Add 1 cup bread crumbs, herbs and mix. In a bread tin layer eggplant, top with a layer of sliced mushrooms, tomatoes and cheese. Repeat layers (eggplant,	mushrooms, tomatoes and cheese). Bake covered at 350° for 20 minutes. Uncover and bake an additional 10 to 15 minutes. Slice using a spatula.
Place all ingredients in blender. Serve over ice or straight up! Use lemonade can as a measure.
Heat oil in skillet over medium heat. Add chopped garlic, onion and asparagus. In a bowl mix eggs, chicken broth and cheese.
Grease and flour cake pan. Beat eggs. Add oil and grated carrots; set aside. Cream sugar, flour and cinnamon. Add nuts; mix well. Add eggs, oil and carrot mixture. Bake for 1 hour and 15 minutes at 300°.
Cream the first 5 ingredients together. Add vanilla and sour milk. Next, add dry mixture to creamed mixture. When mixed, lastly add 3 cups of finely grated and well drained zucchini. Pour into well-greased and floured 9 x 13-inch baking pan. Sprinkle 1 cup of chocolate chips and some chopped walnuts over the top. Bake at 325° for 40 minutes.
Cook ground beef, onion and garlic until beef is lightly browned and onion is tender. Stir in tomato sauce, catsup, oregano and sugar. Cover; simmer gently for 10 minutes. Spoon excess fat off. Remove from heat and add cream cheese and Parmesan. Stir until cream cheese has melted and is well combined. Use corn chips for dippers.
Mix jello with boiling water and add frozen berries. Stir until berries soften and jello starts to thicken. Gently spread mixture on top of cream cheese layer. Refrigerate until serving time.
Rinse lentils in cold water; drain. In heavy 5-quart Dutch oven, combine lentils and remaining ingredients. Bring to a boil over medium heat. Lower heat and simmer, uncovered, for 2 hours, stirring occasionally. Remove bone; cut meat from bone and return meat to soup.
Mix all and let stand 20 minutes. Pour into 2 small or 1 large greased and floured loaf pan. Bake 1 hour at 350°. Mix 1/4 cup sugar and lemon juice, pour over bread while warm for glaze.
Slice chilies and wash to remove seeds. Fill chilies with Monterey Jack cheese. Put them in a 2-quart baking dish. Pour other ingredients over. Sprinkle the top with Cheddar cheese. Bake at 350° for 1 hour.
Heat oven to 400°. Mix flour, corn meal, sugar, soda and salt. Mix buttermilk and eggs. Stir buttermilk mixture and butter into corn meal until blended. Grease 8-inch square pan. Pour batter into pan. Bake 20 to 25 minutes or until golden on top and wooden pick inserted in center comes out clean.
Separate each biscuit in half. Dip in melted butter. Mix cinnamon and 1/2 cup sugar together and roll each biscuit in it. Place on cookie sheet. Make a thumbprint in each biscuit. Mix cream cheese and 1 tablespoon sugar together and place a little into each thumbprint. Bake at 350° for 12 minutes. Serve warm or cold. Serve with preserves, if desired. Refrigerate leftovers. Makes 20.
Spray frypan with cooking spray. Heat on medium until sliced celery dropped into pan will sizzle gently. Dump in all celery slices. Cook, stirring occasionally, for about 4 minutes. It is important that the celery remains crisp and green. Add pepper and sprinkle of salt. People will never guess what they are eating, but they will enjoy it. Double quantities for 4 servings.
Cook macaroni according to package directions; drain and set aside. In a sauce pan add, melted butter, flour, salt and pepper. Stir until smooth then add milk slowly and cook mixture over medium heat. Cook until thick, stirring constantly. Add cheese and cook until melted. Mix the sauce and macaroni together. Pour into greased 8 inch baking dish. Bake 30 minutes at 350°. Makes 4 to 6 servings.
Combine liquid sweetener, cornstarch, salt, lemon rind, lemon juice, nutmeg, cinnamon, apple slices and 1/2 cup water.
Open crescent rolls and place on pizza pan or deep cookie sheet to form crust. Layer with hash browns and sausage. Mix together eggs, milk, salt, pepper and Parmesan. Top with Mozzarella. Bake at 375° for 25 to 30 minutes.
Combine all ingredients and mix well. Pour into well-greased dish. Sprinkle with paprika or cracker crumbs. Bake 20 minutes in 425° oven. Serves 4.
Mix all ingredients and simmer for 10 minutes. Remove cinnamon and cloves. Serve warm in punch cups. Yield: 1 1/2 gallons.
Mix hamburger, eggs, onions, salt and enough Minute oats to hold mixture together (about 3/4 cup). Form into meatballs and place in a 9 x 13-inch glass baking dish. Flatten slightly. Pour over can of pizza sauce. Bake at 350° for about 40 to 45 minutes. Take from the oven and add favorite pizza toppings. Onions can be added to toppings instead of meatball mixture with rings of peppers, mushrooms and olives. Sprinkle with Mozzarella cheese and return to oven until cheese is melted (8 to 10 minutes). Makes about 38 to 40 meatballs.
Beat eggs gently with electric mixer (low speed). Slowly add sugar. Beat in oil, water and pumpkin. Sift flour and cinnamon and blend with pumpkin mixture. Grease 2 loaf pans (9 x 5 x 3 1/2-inch). Pour in batter and bake at 300° for about 1 1/4 hours.
Mix pineapple and oranges with softened cream cheese. If too stiff, add a little of the juices. Add the remaining ingredients and mix well. Refrigerate for 4 hours. Better the next day.
Saute first 3 ingredients in oleo, then put into boiler and add cream of mushroom soup and milk. Heat thoroughly.
Preheat oven to 375°. Brown meat; spoon off excess fat. Add garlic, tomatoes, tomato paste and salt. Simmer uncovered for 30 minutes, stirring occasionally. Cook noodles; drain and rinse. Combine remaining ingredients, except Mozzarella cheese. Place half the noodles in 13 x 9 x 2-inch baking dish. Spread cottage cheese mixture. Add half meat sauce and half the Mozzarella cheese. Repeat layers. Bake for about 30 minutes.
Skin, halve lengthwise and bone chicken breasts. Sprinkle chicken with onion salt and lemon pepper. Prepare long grain and wild rice mix according to package directions.
Grease heavy roasting or baking dish. Put rice, soup and water in. Salt and pepper the chicken and place in with soup and rice mixture. Cover and place in a 325° preheated oven for 2 hours and no peek!
Mix seasonings together, rub generous amount of seasoning into meat, sprinkle liquid smoke on all sides, wrap beef tightly in heavy duty foil. Wrap from side to side and fold two ends. Put in brown paper bag. Place in pan that has been sprayed with Pam. Cook at 200° for 24 hr.
Mix well. Roll in 1/2 to 1-inch balls and bake at 350° for 20 minutes.
Cut franks in 1-inch pieces. Combine with corn. Mix soup and milk and pour over the franks and the corn. Put in casserole dish and sprinkle with paprika. Cook, uncovered, at 350° until hot and bubbly.
Clean hog head and cook in clear water. Brown ground beef and drain. Drain off liquid from carrots and English peas. Use the water you cook head with and mix all ingredients together. Simmer about 1 hour.
In large mixer bowl, combine flour, rolled oats, brown sugar, soda, salt and melted margarine. Blend well to form crumbs. Press 1/2 of crumbs into the bottom of an 11 x 7-inch pan. Bake at 350° for 10 minutes. Remove from oven. Sprinkle with chocolate pieces and pecans. Blend caramel topping and flour; pour caramel mixture back and forth over chocolate and pecans to cover. Sprinkle with remaining crumb mixture. Bake 15 to 20 minutes longer or until golden brown. Chill 1 to 2 hours. Cut into bars.
Mix gelatin with 1/4 cup juice in bowl. Measure another 1/2 cup juice and bring to a boil. Add hot juice to gelatin mixture, stirring until all of the gelatin is dissolved. Add remaining juice and chill until it begins to set. Add fruit; stir and chill until firm.