HumbleIntelligence/food-ner-1-Million huggingface dataset:
Make vegetables as directed on package (use frozen vegetables); drain. Vegetables must be made separately. Place cauliflower on bottom of 4-quart casserole. Place 1/2 onion rings on next; put all of broccoli on next. Spread all of cheese over the top; stir soups together and pour over cheese. Add rest of onion rings on top. Bake at 350 degrees for 1 hour.
Brush fillets with olive oil. Blend croutons and herbs to fine consistency in food processor. Coat fish on both sides with bread crumbs. Place on roasting rack in oven and roast at 325° for 45 minutes. Serve immediately.
Cook macaroni. Heat egg, milk, salt and pepper, celery seed and yellow food coloring in saucepan. Cut Velveeta into bite size pieces. Layer macaroni, cheese and sauce. Put butter on top. Bake at 425° until brown on top.
Drain liquid from beets. Place beets in jar. Bring to a boil the sugar and vinegar until dissolved. Pour over beets. Cover and put in the refrigerator. Will keep for weeks.
Line a greased pan (9 x 13-inch) with wax paper and grease that. Beat the eggs 5 minutes, beat in gradually the sugar, beat in all at once the vanilla and water. Sift the dry ingredients together and add all at once, being careful not to beat longer than necessary, and pour into pan. When baked, turn upside down immediately on a cloth sprinkled with confectioners sugar. Cut edges of cake so that it won't split when rolled. Spread immediately with jelly and roll. If you use cloth to roll with it won't split as easily. Wrap in towel until cool. They freeze well too.
Dissolve yeast in 3/4 cup warm water and set aside. Mix egg, potato, sugar, salt and shortening together. Add flour gradually to mixture. Add dissolved yeast to other ingredients and knead until smooth. Put dough in greased bowl and let rise in warm place until doubled in size. Work down and repeat rising process. Make rolls and cook in 400° oven for about 15 minutes.
Cook potato in boiling water to cover for 15 minutes or until tender. Drain, reserving 1/2 cup liquid; set potato aside. Cool reserved liquid before adding yeast and sugar. Let stand 5 minutes.
Cook chopped green pepper and chopped onion until tender. Add hamburger and tomato soup, salt and pepper. Cook spaghetti and pour sauce over it.
Combine 1 cup cheese and remaining ingredients, except bread crumbs. Pour into 1 1/2-quart shallow baking dish. Cover with foil and bake at 400° for 30 minutes.
Combine sugar, syrup and water. Microwave on High for 5 minutes. Stir in peanuts and salt. Microwave 5 1/2 to 6 minutes. Add butter, vanilla and baking soda. Stir just to mix and melt butter (mixture will be foamy, do not stir down). Pour onto a well buttered cookie sheet. Tilt pan to spread mixture. When cool, break into small pieces.
Mix cake mix, sour cream, oil and eggs. Place 1 1/2 cups of mix in well-greased 9 x 13-inch pan. Mix brown sugar and cinnamon and sprinkle over mixture. Add remaining cake mix. With knife swirl cake mix and cinnamon. Mix. Bake at 325° for 40 minutes or until middle is done.
Coat a nonstick skillet with cooking spray. Place over medium heat; add onion and saute until tender. Stir in hominy and remaining ingredients, except cheese. Pour mixture in baking dish coated with cooking spray. Bake, uncovered, at 350° for 25 minutes. Sprinkle with Cheddar cheese. Bake another 5 minutes.
Layer into casserole the broccoli, cheese and crumbs. Do the layering once more. Bake for 25 minutes at 350° in a covered casserole.
Rub each duck well inside and out with salt, pepper and ground ginger. Place one-half apple in each duck; place ducks in a large baking pan. In a skillet, saute onions in butter until lightly browned; add water and vinegar and heat to boiling. Add remaining ingredients and remove from heat; pour mixture over ducks. Start cooking at 450° for 20 minutes. Reduce heat to 350° and bake for approximately 2 hours, basting frequently.
Preheat oven to 400°. Mix together flour, baking powder, salt and 1/4 cup sugar. Cut in 3/4 cup butter (if butter is cold, use electric mixer until crumb consistency). Next, press this mixture into a deep 9 or 10-inch pie plate by using a smaller pie plate to press with.
Mix eggs, corn, sour cream, meal, peppers and oil. Pour 1/2 batter in 9-inch square pan and add 1/2 cup of cheese. Pour rest of batter and add cheese. Bake 1 hour at 350°. Baking time may vary. Serves 8.
Beat eggs and add rest of ingredients. Mix well with mixer. Place in 2 bread pans (well-greased and floured). You can use four 3 1/2 x 7 1/2-inch pans, if you want smaller loaves. Bake at 325° for 30 to 40 minutes.
Sprinkle roast with Lawry's salt. Using medium heat, brown the roast on both sides in 2 tablespoons oil (Mazola or Crisco). Spread the mushroom soup on top of the roast, then sprinkle the onion soup mix on top. Put lid on and cook 1 1/2 hours using medium or low heat. Your gravy will be made and ready to eat.
Cook 1/2 pound of macaroni noodles in salt water for approximately 15 minutes. Spray a 1 1/2 quart baking dish with Pam. Drain noodles. Put a layer of noodles first then sliced sharp Cheddar cheese. Follow this procedure with cheese being the top layer. Place bits of margarine on top of each layer of cheese. Add milk until it appears above the last layer of macaroni noodles. Bake 45 minutes at 350°.
Saute onions with seasonings in hot oil for 2 to 3 minutes. Add bread crumbs and celery leaves. Mix thoroughly. Pound flank steak with a mallet. Spread stuffing on meat. Roll meat lengthwise like a jelly roll and tie securely in 4 or 5 places. Place roll on rack in a baking dish. Roast at 300° for 2 1/2 hours. Serve on platter. Remove strings and carve diagonally across the grain of the meat.
Brown pork chops; set aside. Melt margarine in oblong pan. Add soup, broth and rice in pan. Place chops in pan on top of mixture. Bake at 375° for 45 minutes covered and 15 minutes uncovered.
Saute meat; drain. Add other ingredients, except Fritos, 1 chopped onion and cheese. Use Fritos, onion and cheese in greased casserole dish. Layer ingredients, start with Fritos and end with cheese. Bake at 350° for 20 to 30 minutes.
Cook the vermicelli and drain. Marinate overnight in the lemon juice, Accent and oil. The next day, add the remaining ingredients and chill.
Boil chicken and take off bone. Saute onion, celery, bell pepper and garlic. Mix soups, Ro-Tel with juice, 1 cup chicken broth, Velveeta and chicken. Add seasonings. Simmer about 1 hour. Serve over cooked vermicelli.
Place all ingredients in blender. Blend until smooth. Yield: 4 servings.
Mix the cauliflower, onion, broccoli and eggs together. Combine together the mayonnaise, oil, vinegar, sugar and bacon bits and pour over salad and refrigerate.
Mix first 7 ingredients well, then add baby food, raisins and nuts. Stir together. Bake in sheet pan at 375° for 30 minutes. Bake extra 5 minutes if raisins or nuts are used.
Thoroughly mix with a fork. Bake at 350° for 30 minutes and serve with crackers (Town House or Escort are great). Double recipe for a crowd.
Pour into long, greased cake pan. Top with crackers mixed with margarine. Bake at 350° until bubbly and beginning to brown. With a toothpick, test a bit of potato. If not quite done or if casserole is still too soupy, return to oven until golden brown. It will thicken as it cools.
Wash fish with lemon juice. Mix crushed Ritz crackers. Sprinkle with garlic, onion and parsley; dot with butter. Fold over so it is evenly coated. Sprinkle with more stuffing, lemon juice and butter dots. Bake at 500° for 5 to 7 minutes.
Combine ingredients in order given. Mix well. Put into greased loaf pan or dish. Bake in a moderately hot 375° oven for 1 hour. You may serve hot or cold.
In a heavy saucepan combine the sugar, cocoa, margarine and milk. Cook over medium heat until the mixture reaches the soft ball stage. Remove from heat and add the vanilla and peanut butter. Beat until thick and no longer glossy. Pour into a buttered dish or plate.
Mix ingredients well. Roll into small balls. Dip in 12 ounces melted chocolate chips. Cool on wax paper.
Heat oven to 350°. Spread in 8-inch square pan apples. Sprinkle with a mixture of water, cinnamon, nutmeg and salt. Work together until crumbly, using pastry blender sugar, sifted flour and butter. Spread crumb mixture over apples. Bake uncovered about 40 minutes. Serve warm with rich milk.
Preheat oven to 350°. Brown ground beef, onions and peppers. Drain grease. Add mushrooms and pizza sauce. Pour in 8-inch casserole dish. Top with cheese and place in oven to melt cheese. While melting, mix Bisquick, milk and eggs. Pour this on top of meat and cheese. Place back in oven. Cook 25 to 30 minutes.
Brown the ground chuck in a skillet; drain off fat. Boil the mixed vegetables for 6 to 8 minutes. Mix all ingredients with the browned meat and cooked mixed vegetables and place in a casserole or a 9 x 13-inch pan that has been sprayed with Pam. Top with Tater Tots. Bake at 350° for 1 hour or until nicely browned.
Place warm water in large mixing bowl. Sprinkle dry yeast over warm water; let set for 3 minutes. Add cake mix, 1 cup flour, eggs, oil and salt. Beat with mixer until bubbles appear. Add flour and stir. Makes a soft dough. Knead on well-floured board, put in bowl and let rise until doubled in size. Divide dough, roll out and spread with margarine, sugar and cinnamon. Roll up, cut and place on greased pan. Let rise. Bake at 350° for 15 to 20 minutes. Ice while hot with powdered sugar icing.
Saute celery in butter to make it tender. Add the rest of the ingredients and cook for 20 minutes.
Put yeast in very warm water. Melt butter. Mix all ingredients together. Put in refrigerator for 2 hours. Bake at 350° for 20 minutes in greased muffin tins.
In 4-quart saucepan, heat olive oil. Add onion, celery and carrot; saute until onion is transparent. Stir in lentils; heat to boiling. Cook over high heat until liquid is almost evaporated. Stir in water, chili powder, bay leaf, thyme, salt, pepper, allspice and cumin. Heat mixture to boiling. Reduce heat to low and simmer 15 minutes. Stir in tomato and green onions; continue to cook 15 minutes longer or until lentils are tender.
Preheat oven to 350°; grease bread or loaf pan. Check dates to be sure no kernels in dates; bring dates to boil in water. Add soda, shortening and nuts. Cool 5 minutes. Add sugar, egg and vanilla. Stir in flour. Put in bread pan and bake 1 hour. Serve plain or with softened cream cheese.
Melt chocolate	and margarine over hot water. Put egg, cream, vanilla and sugar	in a bowl to beat well. Add chocolate mixture; beat with mixer enough to blend. Add nuts, if desired. Pour in buttered dish and place in refrigerator. Cut when firm.
In a small saucepan, brown onion lightly in margarine over low heat. In a large bowl, combine meat, rolled oats, egg, seasonings and cooked onion. With floured hands, shape meat into small balls. Fry slowly in 3 tablespoons of margarine until brown, turning often. Remove when browned. Add the soup and water to drippings in skillet; stir until smooth and bubbly. Return meatballs to soup mixture in skillet. Cover tightly and simmer over low heat for 20 minutes. Serve at once or cool. Chill and reheat the next day. May also be frozen.
Beat Jeremiah 17:11 until light. Add Jeremiah 6:20 and Psalm 55:21; blend well. Add remaining ingredients; blend well and pour into a greased 6 x 10-inch cake pan. Bake 25 minutes at 375°. Cut into 24 bars and roll in pulverized Jeremiah 6:20.
Mix all ingredients together and put in crock-pot on low. Cook for 3 1/2 hours.
Coat chicken breasts with flour and seasoned salt. Saute chicken with oleo and oil, adding more if needed. Transfer cooked breasts to a platter. Squeeze lemon juice over them. Keep warm until served.
Mix all ingredients. Put in a 9 inch x 12 inch greased baking dish. Bake 1 1/2 hours at 350 degrees.
Prepare cornmeal by adding egg and oil and pour into a cake pan. Cook until brown. Take corn bread out and crumble in a large bowl. Chop onion; add to corn bread. Add chicken broth and garlic salt. Stir thoroughly.
Cream together butter, lard and sugar. Add egg and molasses and beat well. Sift together flour, soda, cinnamon, ginger, clove and salt. Add to first mixture. Add hot water and beat until smooth. The batter is soft but it makes a fine cake. Bake in greased shallow pan 35 minutes at 325°. Yields 10 servings.
Stir-fry cubed beef lightly. In a large pan, add the tomatoes, peas, lima beans, potatoes, cut onion and cut carrots. Cook on medium for 45 minutes. Add the oil, hot pepper and salt. Stir and cook 15 minutes. Add stir-fry beef and cook 30 minutes until done.
Mix condensed milk and chocolate chips in a saucepan. Heat over medium-low heat until chocolate chips are melted. Mix in vanilla and nuts. Pour into a 9 x 9-inch pan. Refrigerate for at least 2 hours.
Mix all ingredients together. Pour in casserole dish and bake at 350° approximately 45 minutes.
Cut beef in small pieces and brown in oil. Add salt and 2 quarts water and onion. Simmer for 2 1/2 hours. Add carrots, potatoes, celery and garlic powder. Cook 30 minutes longer. Add tomatoes, beans, lima beans, corn and cabbage. Simmer until vegetables are tender. Add okra and heat.
Mix the cup of boiling water with the lemon gelatin and then add the cream cheese to it, beating it into the gelatin a little at a time with the electric mixer. Add the pineapple, pecans, sugar, vanilla and 7-Up. Then add the green food coloring. Put this into your refrigerator and let stand. When it begins to set, mix it again so the pecans won't come to the top.
Heat oven to 450° (hot). Melt butter in oven in oblong pan, 13 x 9 1/2-inches. Remove from oven when butter is melted. Sift dry ingredients into bowl. Add milk. Stir slowly with fork until dough just clings together (about 30 strokes). Turn out on well floured board; knead lightly about 10 minutes. Roll out 1/2-inch thick into rectangle, 8 x 12-inches. Cut in half lengthwise, then crosswise into 16 strips. Dip each strip on both sides in melted butter. Place close together in 2 rows in pan. Bake 15 to 20 minutes until golden brown. Serve piping hot. Makes 32 Butter Dips.
Cut up the strawberries in a large bowl. Put sugar on strawberries and place in icebox overnight to allow juice to form. When strawberries are ready, bake cake and allow to cool. Place 1 layer of cake in bottom of large bowl. Poke holes in top of cake and put some juice on top of cake. Place Cool Whip on top of cake. Put second layer on top of first layer. Repeat same step. Pour strawberries and juice around cake. Cover and place in icebox until ready to eat. Lasts about 3 days.
Drain shrimp; keep juice. Mix shrimp (chopped fine) with cream cheese. Add 2 teaspoons of Worcestershire sauce and 5 drops of Tabasco sauce; blend as desired.
Place washed, stemmed grapes and sugar in a 1-quart jar. Fill with boiling water. Process by a home canning method. Let set for 2 months. When ready, strain into a pitcher and add cold water to taste.
Brown ground beef and onion. Add corn, noodles, salt and pepper. Mix together milk, cream of mushroom soup and cream cheese. Mix all together and bake at 350° for 30 minutes.
In a bag, put the flour, garlic salt, celery salt, seasoned salt and paprika. Shake pork chops in the flour mixture, then brown them slowly in 2 tablespoons fat. While they brown, slice bell pepper. Put a ring on each pork chop. Put half apple on top of the green pepper slices. Mix water, brown sugar and Worcestershire sauce. Pour over the apples. Simmer, covered, being sure it doesn't boil, for 40 minutes.
Combine the first 6 ingredients. Add the spinach; cover pan and cook until thawed. Add the soup and sour cream; mix thoroughly. Transfer to buttered casserole. Arrange sliced cheese on top. Bake at 350° for 15 to 20 minutes.
Use drained juices to gently cook chicken in a large skillet (with salt and pepper). Remove chicken to warm bowl and cook the juices until thickened. Remove from heat, after 5 minutes, and gently add sour cream, stirring quickly. Add lemon juice, vanilla, figs and pineapple. Pour over the chicken and stir. Sprinkle toasted sesame seed over all. Serve with cooked rice.
In a large chili pot, fry the bacon. Remove the bacon and reserve the drippings. Brown the stew meat in the bacon drippings. Add the chopped onions and cook until clear. Add the habanero peppers. (These peppers are extremely hot. For a milder taste, use jalapenos.) Stir frequently. Add the undrained tomatoes, tomato paste and seasonings. Simmer for about 2 hours, stirring occasionally.
Combine crumbs, 2 tablespoons Parmesan, oregano, garlic powder and pepper. Roll chicken parts in crumb mixture; arrange in 2-quart shallow baking dish, 12 x 8 x 2-inch. Bake at 400° for 20 minutes.
Place slices of lean corned beef on bottom of greased dish. Wrap a slice of bacon around boneless chicken breast and place on beef slice. Spoon sour cream over each piece. Pour cream of mushroom soup (add a little water) over all. Cover and bake at 400° for 45 minutes to 1 hour.
Combine all ingredients and mix well. Put in buttered casserole. Bake at 350° for 30 minutes.
Microwave milk on 100% power for about 1 to 1 1/2 minutes. Add remaining ingredients to container and mix until chips are melted. Serve right away and enjoy.
Brown beef and onions in skillet. Add green chilies and cook 10 minutes. Add seasonings to taste. Add soup and milk; simmer for 5 to 7 minutes.
Open cans of refried beans. In bowl mix avocado, lemon juice, 4 tablespoons mayonnaise, salt and pepper, set aside, In another bowl mix 1/2 cup mayonnaise, 1 cup sour cream and taco seasoning mix and set aside. Layer on a very large plate as follows:
Beat all ingredients. Pour into greased pie plate. Bake at 350° for 40 to 45 minutes. Makes its own crust.
Cream together the sugar and butter. Add and beat well the next three ingredients. Add pecans and pour into 9-inch pie crust. Bake at 350° for 1 hour to 1 hour and 10 minutes or until knife comes out clean.
In a greased casserole dish, layer cooked broccoli, then the chicken. Mix mayonnaise, milk, soup and lemon juice. Pour over chicken; sprinkle with cheese. Bake at 350° for 45 minutes. Serve over cooked rice.
Prepare pudding as directed on packages. Spoon 1 1/2 cups of pudding into pie crust and smooth out. Gently stir 1/2 Cool Whip into remaining pudding. Spread over first pudding layer. Top with remaining Cool Whip. Refrigerate 4 hours or until set. Garnish as desired.
Layer ingredients in order. Pour can of Eagle Brand milk over top and cook at 300° for 30 minutes.
Combine in blender or with mixer until smooth. If blended to long it will get very thick. Just add a little hot water to thin. This equals one can of eagle brand milk.
Have butter at room temperature. Sift dry ingredients. Separate eggs. Beat egg whites until stiff but not dry. Beat egg yolks in large bowl. Cream together butter and brown sugar. Add yolks. Mix well. Combine milk, vanilla and dissolved coffee. Add dry ingredients to brown sugar and butter mixture alternately with liquid, beginning and ending with dry ingredients. Add pecans and fold in egg whites. Bake in tube pan sprayed with Pam or greased and floured in preheated oven at 325°. Place in pan of water on bottom rack to prevent overbrowning. If cake browns too fast, place piece of foil on top. Bake for about 1 hour. Needs no frosting but you can if you want it.
Bring all ingredients to a boil; simmer 4 to 5 hours. Cool 30 minutes; drain and refrigerate. (May be frozen to use at a later date.)
Mix ingredients in order given. Bake in Bundt pan in a 350° oven for approximately 45 minutes or until done. Cool.
Scoop out bread, leaving 1/2-inch on sides and bottom. Brush with melted butter on top and sides of bread. Bake at 325° for 20 to 25 minutes.
Preheat oven to 350°. Brown hamburger and season with cumin. Add onions. Drain. Spray casserole dish with Pam or a similar product. Line dish with tortillas. Add hamburger/onion mixture.
Place 1 tablespoon lime juice into each glass. Combine ice cubes, water and cranberry juice concentrate in 5-cup blender container. Cover; blend at high speed until ice cubes are finely chopped (20 to 30 seconds). Pour about 2/3 cup cranberry mixture and 1/3 cup sparkling water into each glass. Garnish with lime slices. Makes 8 (8-ounce) servings.
In a large bowl, thoroughly mix 1 1/2 cups flour, sugar, salt and yeast. Combine milk, water and margarine. Heat until very warm (margarine does not need to melt). Add to dry ingredients and mix with electric mixer (medium speed) 2 minutes. Add 1/2 cup flour and mix (high speed) 2 more minutes. Stir in enough additional flour to make a soft dough. Turn out onto lightly floured surface and knead until smooth, about 5 to 6 minutes. Cover and let rest 15 minutes. Shape dough into rolls and place in greased baking dish. Cover and let rise until doubled. Bake at 425° for 12 minutes. Makes 2 dozen rolls.
Heat chili, beans and Ro-Tel tomatoes together. Add cheese and coffee creamer or Cool Whip. Serve over Fritos.
Mix well and roll into small balls. Cook in 350° oven until golden brown. Cook 10 to 15 minutes. Can freeze what is not needed.
Mix jello, orange juice and hot water until dissolved. Add pineapple, nuts, celery and cranberry sauce. Mix well. Pour into 9 x 13-inch pan. Chill until set. Keep refrigerated.
Mix all the ingredients. Roll and cut out the doughnuts. Let rise 1 hour before deep frying.
Melt butter in a 13 x 9 x 2-inch baking dish. In a shallow bowl, combine the next 6 ingredients. Dredge chicken in butter, then in crumb mixture. Place chicken in the baking dish with skin side up and thick edges toward the outside. Sprinkle with remaining crumb mixture. Arrange on rack in broiler pan. Bake in 425° oven 40 to 45 minutes or until tender and juices run clear and chicken is no longer pink. Yield: 4 to 6 servings.
Wash spinach and tear into pieces. Toss spinach, bean sprouts and water chestnuts together. Garnish with egg and bacon.
Mix all ingredients and put in pie shell. Bake at 350° for 30 to 40 minutes or until firm.
Brown hamburg and drain well. Add rest of ingredients. Simmer for 2 hours or until juice is cooked down.
Prepare stuffing as directed on package. Set aside. Cut horizontally through pork chops almost to bone. Stuff with stuffing, then secure with toothpicks.
Stir biscuit mix and milk until dough follows fork around bowl. Turn out on floured surface. Roll out dough; sprinkle with cheese. Roll as for jelly roll. Seal edge. Cut in 1/2-inch thick slices and bake at 350° until browned.
Mix and drop by spoonful on cookie sheet. Bake at 375° for 10 to 15 minutes.
Brown hamburger meat with onion, drain. Add other ingredients and cook 1 hour on low heat.
Make Jell-O as directions on box, then add 1/2 cup of cold water and 3/4 cup of liquor. Mix well together; pour into 1 or 2 ounce Dixie cups. Refrigerate overnight.
Cook onion in butter until tender; blend in flour and seasonings. Stir in broth. Cook and stir until thick and bubbly. Add chicken, vegetables and pimiento; heat until bubbly. Pour into 6 individual casseroles. Quarter biscuits; place 8 pieces atop hot filling in each casserole. Bake at 450° unti lightly browned, 8 to 10 minutes. Makes 6 servings.
Place sugar, oil, eggs, salt, flour, baking soda, cinnamon and vanilla in mixing bowl. Beat with wooden spoon or use electric mixer until ingredients are well blended. Add apples, half of nuts and raisins and blend. Turn batter into a greased and floured 9 x 13-inch pan. Sprinkle with remaining nuts and bake at 350° for about 45 minutes or until toothpick inserted in center comes out clean. Sprinkle with powdered sugar before serving.
Combine all ingredients in medium sized bowl and chill. Serve on whole wheat rolls or in pita bread.
Boil 4 quarts of water with ribs, chicken and salted pork for 2 1/2 hours. Add sausages, carrots and turnips. Boil 1 more hour. Add rest of the ingredients and boil 1/2 hour more. Serve meat surrounded by vegetables. Liquid can be used for soup.
Beat eggs; add rest of ingredients and stir hard. Put in casserole and bake at 350° for 30 to 40 minutes. Also can top with Cheddar cheese.