HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine rice, beans and onion. In a separate bowl, combine oil, vinegar, sugar, relish and chili powder. Toss with rice mixture. Cover and refrigerate for several hours. Just before serving, stir in green pepper.
In a large bowl, combine all ingredients; toss lightly. If desired, garnish with maraschino cherries. Serve immediately. Makes 8 servings.
Cook broccoli 5 minutes; drain thoroughly. Combine all other ingredients, except cracker crumbs. Pour into buttered casserole dish. Top with cracker crumbs. Bake, uncovered, 20 minutes at 400°. Serves 6 to 8. Recipe can be doubled.
Beat 2 minutes at medium speed. Bake at 350° for 20 minutes (consider oven temperature).
Preheat oven to 350°. Mix the first 6 ingredients. Pour into greased 9 x 13-inch cake pan. Sprinkle dry cake mix over top. Sprinkle nuts over top. Melt butter; drizzle over top. Bake for about 40 minutes. (It may take longer. Test with knife to see if it is set as you would a pumpkin pie.) Serve with whipped topping.
Beat eggs and milk. Add salt and mustard. Grease 13 x 9 pan or Pyrex dish. Put bread on bottom and add sausage and cheese on top. Pour sauce over all.	Refrigerate overnight.	Bake 30 to 40 minutes at 350°.
Mix flour, margarine and nuts. Press into a 9 x 13-inch pan. Bake at 350° for 15 minutes. Cool. Mix cream cheese, 1/2 Cool Whip and powdered sugar. Spread on cooled crust. Mix pudding and milk. Pour on cream cheese layer. Allow to thicken. Spread Cool Whip on top. Garnish with pecans. Chill a few hours. Serve!
Spoon 1/2 cup of whipped topping into a decorating bag with medium star tip.
Brown meat. Remove fat. Combine all ingredients and place in a greased, floured 9 x 13 x 2-inch pan. Add additional 1/2 cup crumbs to top of casserole. Bake at 350° for 1 hour covered and 1/2 hour uncovered.
Combine and press into 9 x 12-inch pan. Bake at 350° for 10 minutes.
Measure into sifter flour, baking powder, salt and sugar. Measure into a cup the milk and vanilla. Measure into large bowl the Crisco. Have ready 5 egg whites, beaten to a meringue with 1/2 cup sugar.
Peel and slice potatoes. Dice onions. In casserole dish in layers, start with potatoes. Sprinkle onions; crush approximately 6 or 8 crackers and sprinkle. Dot with slices of margarine and sliced cheese. Cover evenly. Repeat until all ingredients are used, then pour in milk until casserole dish is half full. Bake at 350° until potatoes are tender.
In a bowl mix Ricotta, 1 cup Mozzarella cheese, egg, spinach, salt, pepper and oregano.	In a greased	13 x 9 x 2-inch pan layer 1/2 cup spaghetti sauce, 4 noodles and 1/2 cheese mixture. Repeat. Top with noodles, remaining sauce, then remaining Mozzarella cheese.	Pour 1 cup of water around edges. Bake covered at 350° for 1 hour and 15 minutes. Cool 15 minutes before cutting. Freezes well.
Cream the sugar, eggs, shortening and salt. Add the sour milk. Sift flour and soda. Add bananas and nuts. Bake in a 350° oven. Makes 2 loaves.
Fry bacon and chopped onion. Mix mustard, molasses and catsup. Add beans to mixture and stir well. Place in covered bean pot and bake at 300° for 1 1/2 hours.
Mix the shortening, brown sugar and white sugar. Sift and add the flour and soda. Add the remaining ingredients. Drop by teaspoon onto cookie sheets. Bake at 350° for 10 to 15 minutes.
Boil hen; take off bone and cut into small pieces. Cook onion, celery and bell pepper on low heat in margarine. Boil spaghetti in chicken broth. Add chicken, onion, celery, pimento and soups. Pour in baking dish; sprinkle cheese over same. Bake at 350° for about 15 minutes, or until cheese is melted. This freezes well.
Brown onion and ground beef with seasonings. Boil noodles in salted water. Drain. Place 1/4 of the noodles in 1-quart casserole. Top with 1/2 of the beef mixture, 1/2 can tomato sauce and 1/4 cup of the cheese. Repeat the layers, ending with the cheese. Bake at 350° for 30 to 35 minutes. Makes 4 servings.
Brown meat and drain. Stir in salt, pork and beans, barbecue sauce, brown sugar and onion and heat until bubbly. Pour into 2 quart casserole dish. Cut biscuits in half. Place cut side down around edge of casserole. Sprinkle with cheese. Bake at 375° for 25 to 30 minutes until brown. This is suitable for freezing. Makes 6 to 8 servings.
Combine all ingredients except the last two. Toss lightly and spread in greased loaf pan. Sprinkle with grated cheese and crushed potato chips. Bake at 450° for 10 minutes. Serves 6.
Heat fat in 10-inch skillet. Add onion, pepper and meat. Cook until brown, stirring occasionally. Add next 6 ingredients. Cover. Simmer about 1 hour, stirring occasionally, to avoid sticking. Add more water if mixture gets too thick. Combine garlic and salt; add with beans to meat mixture. Heat. Makes 6 servings.
Mix curry powder, garlic salt, sugar, horseradish, onion and vinegar. Add sour cream and mayonnaise; mix well. Cover and chill several hours or overnight. Serve with cherry tomatoes and bite-size pieces of other raw vegetables.
Salt and paprika chicken. Roll the chicken in flour. Place the chicken in baking pan or skillet (that has been sprayed with Pam). Drizzle Crisco oil over the chicken. Bake in a 400° oven until the chicken is done and golden brown. Be sure to turn the chicken over during baking. Serves 4 to 6.
Heat jello and crushed pineapple until jello melts. Cool. Mix buttermilk and whipped topping together until well blended. Add to jello and congeal.
Place cooked spinach and mushrooms in a 10 x 6 x 1 1/2-inch baking dish. Top with bacon and water chestnuts. Spread Welsh Rarebit evenly over top. Garnish with French fried onions. Bake in moderate oven (350°) for 20 to 25 minutes or until heated through. Serves 6 to 8. Can make ahead and freeze 2 to 3 weeks.
Cut potatoes into wedges, about 6 wedges from each potato. In large plastic bag or bowl with lid, combine flour, cheese, salt, pepper and chicken seasoning. Add potatoes and shake. Put 2 tablespoons margarine in a large flat baking pan and melt. Empty entire bag onto baking sheet. Bake 30 minutes at 400° and bake another 30 minutes.
In a large saucepan, saute onion in butter until tender. Add sausage, potatoes, sauerkraut, apple, and apple juice. In a small bowl, mix brown sugar, caraway seed and flour. Stir into saucepan with above ingredients. Simmer from 30 to 40 minutes. Stir occasionally. Just before serving, put on crumbled bacon.
In blender, combine the first banana, oil, vinegar, lemon juice, sugar and dash of salt. Cover and blend until smooth. Transfer mixture to a screw-top jar; cover and chill.
Mix first 4 ingredients. Let come to a rolling boil (3 minutes). Add nuts and peanut butter. Pour in buttered pan and cool; cut.
Preheat oven and cookie sheet to 400 degrees. Thaw pie crust 10 minutes. Prick bottom and sides of pie shell on cookie sheet. Bake for 10 minutes. Remove from oven and reduce temperature to 350 degrees. In Skillet, cook ground beef and onion until meat is browned; drain excess fat. Add taco seasoning mix to meat according to pkg directions. In a small mixing bowl, combine refried beans and 1/3 cup taco sauce; mix well. Layer half of refried bean mixture in bottom of pie crust. Top with half of seasoned meat, 1 cup cheddar cheese and chips. Repeat layers, excluding chips. Bake on preheated cookie sheet for 20 to 25 minutes. Remove from oven. Top with lettuce and tomato; add additional taco sauce to taste.
You will need 1 (7-inch) glazed flower pot or 10 small.
Cook sausage links in heavy skillet, remove from skillet and drain on paper towel, cut crust from bread slices, roll bread with rolling pin until very thin. Combine cheese and butter and spread on both sides of bread slices. Roll up each sausage link in a slice of bread. Place seam down on a lightly greased baking sheet. Bake at 375° for 10 to 12 minutes. Cut each into 4 pieces and serve hot. Yields 64 canapes.
Saute beef until pink disappears and add onion. Pour off excess fat. Add remainder of ingredients (not cheese) and simmer for 1 hour. Place a few cubes of cheese in serving bowl before pouring in soup.
Place turkey in slow cooker. Combine remaining ingredients. Pour over turkey. Cover and cook on low 6 to 8 hours.
Sprinkle salt over cabbage and let set for 1 hour. Squeeze out cabbage with hands. Mix together remaining ingredients. Bring to a boil and pour over cabbage. Let cool and put in freezer boxes.
Cook ground beef, onion and garlic. Drain. Cool partially. Add egg, bread crumbs and parsley. Stir in cheese. Cook shells in boiling water until firm (almost done). Cook more than 18 shells to allow for cracking. Cool on a paper towel. Stuff shells with beef mixture. Pour 1/4 of the sauce in a 9 x 13-inch pan. Arrange shells in pan and pour remaining sauce over shells. Bake at 400° for 20 to 25 minutes.
Cut both ends off squash. Clean out all inside. Work in crackers, garlic powder and Italian seasoning. Stuff meat inside squash. Mix tomato paste and Italian seasoning, garlic powder. Pour all over squash and cover and bake for 45 minutes in 300° heated oven until squash is done.
Mix all ingredients well. Spoon into greased muffin tin. Bake 20 minutes at 350°. Makes 6.
Spray wide 4 to 5-quart pan with cooking spray. Crumble turkey into pan; add onion, oregano and herb seasoning. Cook over medium heat, stirring often, until turkey is no longer pink and onion is soft, but not brown (5 minutes). Stir in tomatoes, carrots, potato, broth, tomato juice, wine and Worcestershire. Increase heat to medium-high and bring to a boil; reduce heat. Cover and boil gently for 20 minutes. Add pasta. Cover and cook 5 minutes. Add zucchini and boil gently, uncovered, until pasta is tender. Add pepper seasoning. Makes 6 to 8 servings.
In a large bowl, stir together flour, sugar, soda and salt. In another bowl combine eggs, bananas, oil, milk and vanilla. Add to the flour mixture until combines. Fold in nuts. Pour into greased bread pan. Bake at 325° for 1 hour and 20 minutes.
Mix cheese, pecans, mayonnaise, black pepper, cayenne pepper and onion. Mold into desired shape. Place in the refrigerator until chilled. When ready to serve, fill center with strawberry preserves.
Mix all ingredients together and chill. Using 1 tablespoon batter, roll into balls. Place on greased cookie sheet; press down with sugar coated fork. Use fork again to make a crisscross pattern. Bake at 350° for about 10 minutes. Remove from cookie sheet with metal pancake turner. Cool on rack. Keep in cookie tin. Enjoy! Makes 27 cookies.
Saute onion and kielbasa in oil until onion is tender. Stir in potatoes, sauce mix and pepper. Cover and simmer 20 minutes, stirring occasionally. Stir in broccoli and cheese. Cover and cook until broccoli is heated through and cheese is melted.
Brown beef, onion and green pepper. Drain, stir in tomato sauce, beans and cumin seed. Add garlic salt; simmer. Separate crescent dough into 8 triangles. Line pie plate. Combine egg and 1 cup cheese and paprika. Bake 20 to 25 minutes in preheated oven at 375°. Let stand 5 minutes before cutting.
Place the first 3 ingredients in a heavy skillet and cook slowly to the thread stage at 230°. Add peanuts. Stir and cook these ingredients just beyond the hard crack stage, 301° to 302°. Remove from heat. Stir in the butter, soda and vanilla until blended. Pour the brittle onto a greased surface. Turn it at once and stretch until thin. When cold, break into pieces.
In a large skillet, brown meats and then drain. Add garlic, onion, parsley, tomato sauce and seasonings. Simmer five minutes (add a little water if necessary).
Salt and pepper chicken; dredge in flour. (Cut chicken crosswise into 1-inch strips.) Reserve remaining flour. In large skillet, heat butter; add chicken and brown. Transfer to heated platter. Add shallots; saute briefly. Add wine. Cook liquid over high heat until nearly evaporated while scraping loose brown particles. Add reserved flour; stir to thick paste. Sprinkle with tarragon. Stir in stock. Return chicken to skillet and cook until tender, about 25 minutes, adding broth as needed. Transfer chicken to heated plate; keep hot. Add cream to skillet; heat, stirring and pour sauce over chicken.
Combine all ingredients in a large bowl, mixing well. Chill for 2 hours before serving. Serve on a bed of lettuce and garnish with crushed walnuts or pecans. Serves 8 to 10 people.
Cream sugar, egg, and shortening in mixing bowl. Sift flour, baking soda and salt into creamed mixture. Add mashed banana. Blend well. Pour into greased and floured 9x5-inch loaf pan. Bake at 325° for 45 to 60 min. Check with toothpick. Cool on rack. Makes 16 slices.
Melt marshmallows in boiling water. Add gelatin. Put in refrigerator to cool. Add remaining ingredients. Chill and serve.
Melt margarine. Add flour and stir until frothy. Slowly add milk, stirring constantly. Add salt. Separate eggs. Beat whites until stiff. Place egg yolks in a 1 1/2-quart casserole and beat. Slowly add cream sauce which has been cooled slightly. Fold in beaten egg whites. Bake 30 to 35 minutes in a 350° oven.
Mix everything, then place in food processor and pulse quickly 5 or 6 times. Makes enough for a party!
Place yeast and pinch of sugar in 1/2 cup warm water. Put everything except the yeast and the flour into the bowl and let stand for 5 minutes. Add yeast, rye flour and 3 cups of white flour. Mix well. Gradually add the last cup of flour until the mass cleans off the sides of the bowl. This may take slightly more or slightly less than the 4 cups of flour.
Put thawed rhubarb in bottom of 9 x 13-inch pan sprayed with Pam. Sprinkle sugar and Jell-O over the rhubarb. Melt oleo and pour into cake mix; blend and crumble over the rhubarb mixture. Cover all with water. Cook for 1 hour in a 350° oven.
Fry bacon until crisp. Remove bacon and drain on absorbent paper. Saute onion and green pepper in bacon drippings until tender-crisp. Stir in rice and salt. Heat thoroughly. Add tomato and bacon; toss lightly. Spoon rice into serving dishes and top with peas. Serves 6.
Soften yeast in cooled milk. Add salt, shortening, sugar and water. Add flour, a little at a time, mix well after each addition. Turn onto floured board and knead until smooth. Cover with warm damp towel. Let rise until double. Roll 1/3-inch thick. Cut into 2-inch circles. Crease middle with dull knife. Brush with butter; fold along crease. Place close together in well-greased baking sheet. Cover and let rise to treble size. Bake at 450° for 15 to 18 minutes. Makes 24 rolls. You may use bread machine's dough cycle.
In a skillet, brown hamburger. Drain off fat. Add rice, cheese, soup, milk and mix together. Pour into a 9x13-inch casserole dish. Top with shredded cheese.
Mix ingredients together and dot butter over the top. Put mixture in pie pastry and cover with pastry top. Bake at 425° for 30 minutes.
Crumble bacon; drain again on paper. Combine bacon drippings, olive oil, vinegar and sugar in jar. Cover, shake well and set aside.
Place liquid ingredients in large bowl and stir. Add garlic and chicken and let marinate for several hours. Turn bowl and shake several times during marinating time. Prepare outside grill and cook. Really good.
Beat softened butter or margarine 2 minutes, until creamy. Gradually add sugar; beat at medium speed for 5 to 7 minutes, until fluffy. Add eggs, one at a time, beating just until yellow disappears. Gradually add 1/4 of the flour at a time alternately with the sour cream, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in flavoring. Scrape sides and bottom of bowl several times with spatula to mix batter. Spoon batter into a tube pan, greased and floured. Bake at 300° for 1 hour and 20 minutes, in center of oven. Sprinkle with powdered sugar (optional).
Mix flour, yeast and sugar together. Add egg, water and oil. Grease muffin pans and fill 2/3 full. Bake at 400° to 425° for 20 minutes.
Mix pretzels, butter and sugar. Pat into bottom of a 9 x 13-inch pan. Bake at 400° for 10 minutes and cool.
Cover tomatoes with salt and let stand for 2 to 3 hours. Cut onions, hot peppers, bell peppers, sugar and apple vinegar. Drain tomatoes and mix with mixture. Simmer until onions and tomatoes are tender. Makes 14 pints.
Drain and dry cherries. Combine margarine and corn syrup. Stir in confectioners sugar. Knead mixture until smooth. Chill if too soft. Mold mixture around cherries, then cool. Dip in melted chocolate to coat cherries. Put on waxed paper. Keep in refrigerator in covered container 1 to 2 weeks to ripen.
Cook onion, garlic and cumin over low heat until cooked and soft. Add chicken broth and 1/2 cup milk. Moisten bread crumbs in remaining milk; let sit for 5 minutes. Stir into onion mixture. Add peanut butter, turmeric, salt and pepper. Cook and stir until sauce is smooth and thick.
Mix sauce ingredients together. Slice meat to desired thickness. Soak meat in sauce for 12 hours in a cool place (refrigerator). Place tinfoil lining on the bottom of the oven to catch excess sauce. Poke toothpicks through meat slices and hang meat on oven racks. Bake at 200° for 1 1/2 to 2 hours. (The less time baked, the more moist.)
Melt over double boiler or microwave. Add cornflakes. Shape into wreath. Garnish with red M&M's.
In saucepan prepare cheddar broccoli rice according to directions (I add 1/2 box chopped broccoli and 1/2 cup chopped green onions). In skillet	brown ground meat in Crisco until tender. Dissolve taco mix in water and pour over meat and stir well.	Combine together with rice and broccoli, then pour into baking dish. Cover with grated cheese and bake until cheese is melted.
Layer cake in bottom of trifle bowl. Add pudding, Cool Whip, kiwi, bananas, then strawberries. Repeat. Put Cool Whip on top. Refrigerate.
Preheat oven to 325°. In a large deep-dish bowl, mix egg whites, sugar, crumbs, pecans and coconut and stir by hand. Pour into pie shell and bake for 25 to 30 minutes, until glossy and set. Do not overbake. (It is firm near the edges but moist and chewy in the center.) Serve warm with sliced bananas and whipped cream.
Beat the cooked squash and carrots together. Then beat in all other ingredients. Turn into greased shallow casserole dish. Bake at 350° for 1 hour. This can be prepared in the morning and refrigerated until time to bake. Yields 4 to 5 servings.
Sift flour and sugar together. Mix nuts and fruit. Beat eggs, vanilla and salt; add flour mixture. Pour over fruit and nut mixture; work with hands until thoroughly blended. Bake in loaf pan lined with wax paper. Bake at 275° for 2 1/2 hours. Remove wax paper immediately after baking.
Bring to a boil the sugar, water and cornstarch until transparent. Remove from fire; stir in 1/2 package of strawberry jello. Cool and pour over berries in pie shell and chill.
Bake pie shell in a 350° oven for 10 minutes. In saucepan over low heat, melt butter and chocolate chips. In a bowl, mix Bisquick, milk, vanilla and nuts. Add chocolate mixture. Stir well. Pour into pie shell and bake at 325° for 35 to 40 minutes.
Brown the beef in a Teflon skillet. Add celery and onions; cook until tender. Stir in soup and thyme. Pour into 1 1/2-quart casserole. Spoon potatoes around the edge. Bake in preheated 400° oven for 25 minutes or until piping hot. Serves 4, 299 calories per serving.
In a 9 x 13-inch pan, melt margarine, then sprinkle over it in order: graham cracker crumbs, flaked coconut, chocolate chips and butterscotch chips, then drizzle milk over it and sprinkle nuts on top. Bake at 350° for 30 minutes. Cool and cut into small squares. Very rich.
Brown ground beef and onion over medium heat. Drain off fat, then spoon into an 8-inch square baking dish. Top with pizza sauce, mushrooms and cheese. Combine Bisquick mix, milk and eggs; beat until smooth. Pour mixture over casserole, covering evenly. Bake at 400° for 30 to 35 minutes. Let set a few minutes before serving. To serve, cut in squares and turn pieces upside-down on plate.
Mix all ingredients, except bread sticks, together. Makes a wonderful dip for your bread sticks.
Mix ingredients together. Pour into greased pan. Bake 30 to 35 minutes.
Mix all together and make little balls and put on cookie sheet. Bake at 350° for 12 to 15 minutes.
Chop your tomato first, so it can be draining while you are fixing the first three layers.
Gumbo is best made by combining game and tame meats, if you like game. If not, make it tame.
Mix. Roll out about 3/4 inch thick. Cut and bake in hot oven 400° for 15 to 20 minutes.
In a large skillet, melt butter; add meat, onion and garlic. Cook until meat is brown.	Drain excess fat. Stir in flour, then add soup, mushrooms, salt and pepper. Simmer 10 minutes on	low heat. Stir in sour cream; heat to serving temperature. Serve over buttered noodles.	Serves 6.
Heat griddle using a little oil to start. Add potatoes and sprinkle with seasonings of your choice. As the griddle gets dry, add some butter. Cook until crispy outside.
Melt morsels and peanut butter. Stir in potatoes until all are coated lightly. Dip with spoon and drop on wax paper. Let cool.
Mix all ingredients together and bake in a covered casserole dish. (Can substitute cream of celery soup and add croutons or bread crumbs). Bake 40 minutes at 350°.
Mix sugar, cocoa, milk and margarine. Bring to a hard boil. Cook one minute. Remove from heat. Add remaining ingredients. Drop by teaspoon on waxed paper. Cool.
Cook hen or fryer until it comes off bone. Put chicken (boned) in a 13 x 9 x 2-inch baking dish. Spoon cream of chicken soup over chicken, undiluted. Moisten Pepperidge Farm dressing with some of the broth and put on top of chicken. Melt margarine and spoon over dressing. Put in 400° oven for 6 to 10 minutes.
Mix well together. Make a loaf and place it in a 7 x 9-inch pan. Pour tomato juice over meat loaf with one inch of juice all around loaf. Bake in a 350° oven for 30 to 45 minutes.
Cream margarine well. Add sugar slowly and mix well. Drop in egg yolks and beat 1/2 hour. Add vanilla, nuts and pineapple. Arrange layer of crumbs in buttered pan, then a layer of fruit mixture and then crumbs, continuing until pan is filled. Top with crumbs. Refrigerate at least 24 hours. Serve with whipped cream or Cool Whip.
Mix together. Pour in a greased round Bundt pan. Bake 1 hour and 10 minutes at 375°.
Preheat oven to 425°. In frypan, brown hamburger and onion. Grease and flour a 15 x 10-inch pan. In a bowl, combine flour, salt, oregano, pepper, milk and eggs. Mix until smooth. Pour batter into pan so covers the bottom of pan. Arrange meat, mushrooms or anything else you want on pizza. Pour pizza sauce over this and top with cheese. Bake for 45 minutes. Careful not to overbake.
Brown hamburger and onion; drain grease. In a 9 x 11-inch baking dish, layer hamburger mixture in bottom. Slice and layer cheese on top. In small bowl, mix soup and milk; pour on top of cheese. Layer Tater Tots evenly over top. Bake at 400° for 45 minutes to 1 hour, or until Tater Tots are brown.
Mix graham crackers, margarine and 1/4 cup sugar together and press into 9 x 13-inch pan.
Wash lentils and soak overnight covered in water. Drain lentils, reserving liquid to make 10 cups. Add lentils. Cook, covered, 2 hours with a ham bone. Add onion, celery, carrots, garlic and sugar. Remove meat from bone and add to syrup. Melt 2 tablespoons butter and mix in 2 tablespoons flour. Stir into syrup until blended. Simmer another 1 to 1 1/2 hours.
In a large soup pot, heat the olive oil over medium high heat. Add the sausage, onion and garlic and cook for 5 to 6 minutes or until no pink remains in the sausage, stirring frequently to break up the meat. Add the remaining ingredients and bring to a boil; simmer for twenty minutes. Add the ditalini and simmer an additional ten minutes, stirring frequently to keep the pasta from sticking to the bottom of the pot. Best if made a day ahead so the flavors meld.
Preheat the oven to 300°. Cream the margarine and sugar. Add beaten egg yolk. Sift flour and cinnamon together and add to above mixture. Spread thinly on a large cookie sheet. Press chopped pecans into dough. Spread beaten egg white over the top. Bake for 1 hour. Do not cook until brown or they will taste scorched. Cut into squares or strips while hot.