HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute onions and celery in 2 tablespoons butter. Combine all ingredients except dressing and stir well. Spoon into greased 2 quart casserole or Corning Ware dish. Top with dressing cubes which have been mixed according to package directions. Bake at 350° covered with foil for 45 minutes, then 15 minutes uncovered.
Preheat oven to 350°. Let egg whites come to room temperature, in large bowl. Measure flour and sift with salt. Beat egg whites at medium speed until foamy. Gradually beat in 1 1/2 cups sugar, 2 tablespoons at a time, beating well after each addition.
Discard seeds from tomatoes; dice tomatoes. Peel cucumber but leave on some green. Discard seeds from cucumber; dice. In medium bowl combine all ingredients. Makes 4 servings.
Heat oven to 350°. Beat together butter and sugar until well blended. Add remaining ingredients, mix well. Spread into greased 9 x 13-inch baking pan. Bake at 350° for 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool and cut into bars.
Mix all ingredients. In saucepan, bring to boil, stirring. Cook for 2 minutes. Makes 2 cups of sauce.
Place beans in a 3-quart casserole. Cut bacon into 1-inch pieces. Fry until nearly crisp. Remove bacon. Drain on paper towel. Discard half of the drippings. To remaining drippings in skillet, add vinegar, onions, brown sugar, mustard, salt and garlic powder. Cook 20 minutes or until onions are tender, stirring often. Add mixture and bacon to casserole. Stir to mix. Bake, uncovered, 1 to 1 1/2 hours, stirring every 30 minutes at 350°. Serve hot. Makes 10 to 12 servings.
Mix first 4 ingredients together. Melt oleo or butter in a 13 x 9-inch baking dish. Pour the flour mixture on top of it. Add cherries, peaches or strawberries. Pour sugar over top. DO NOT STIR. Bake at 400° until brown. Cobbler like crust forms around front. Serve warm, plain or with ice cream.
Cook spaghetti; drain. Saute onions and mushrooms in oleo. Add ham, chicken and seasonings; heat. Combine sour cream and cottage cheese; add to spaghetti. Add ham and chicken mixture; toss lightly. Pour into greased baking dish. Top with cheese. Bake 30 minutes at 350°.
Mix together the sugar, cinnamon and pecans in a bowl. Pull the bread dough apart into small pieces. Dip in melted margarine and roll in other mixture. Put the pieces into a round cake pan. Drizzle any remaining margarine on top. Cover with a towel and let rise 1/2 hour. Bake at 350° for 30 to 40 minutes or until it springs back.
Cook chicken and set aside. Dice onions and chop up lettuce. Combine ingredients. Fry about 1/4 package of wontons in oil; slightly brown. Toast seeds on baking sheet until golden brown. Add wontons and seeds to salad. Add dressing just before serving salad.
Mix margarine and flour in 13 x 9-inch pan. Pat mixture down evenly. Bake at 350° for 15 minutes. Cool. Mix cream cheese and sugar, then add Cool Whip. Spread over cooled crust. Top with can of blueberry pie filling. Refrigerate.
Cut steak into cubes and brown in oil in a skillet over medium heat. Drain pimentos and mushrooms. Add to browned steak. Add remaining ingredients and mix well. Cover skillet and bake at 325° for 1 1/2 hours. Serves 6.
Cook meat in skillet until browned. Add onions, celery, bell pepper and tomatoes. Cook on low heat until vegetables are soft. Add macaroni and season to taste with salt and pepper. Serves 4 to 6.
Mix sugar and syrup in a large pan. Heat to dissolve. Do not boil. Add peanut butter and Special K. Mix well and put in a buttered 9 x 13-inch pan.
Combine fruit, sugar and marshmallows. Fold in whipped cream and keep chilled until served.
Crumble ground beef into 2 1/2-quart bowl; add onion and garlic powder. Microwave at High power for 3 to 4 minutes or until all pinkness is gone; drain well. Sprinkle seasoning over beef; stir to combine. Add tomatoes and beans. Cover loosely and microwave at High power for 12 to 15 minutes, stirring 3 or 4 times during cooking. Garnish each serving as desired with shredded cheese, sliced ripe olives and sour cream. Makes 4 servings.
Mix all ingredients well. Pour in unbaked pie shell. Bake in 350° oven for 30 minutes or until slightly brown.
Mix all ingredients except berries. Blend until smooth and fold in berries. Bake in greased and floured tube or Bundt pan for 1 hour at 325° or until done.
Combine apricots and water. Simmer 10 minutes. Beat cream cheese until smooth and fluffy. Combine all ingredients. Chill and serve with crackers, such as Wheat Thins.
Prepare jello as directed. Mix in strawberries. Cool in refrigerator while preparing other steps. Cream sugar and margarine. Add pretzels. Press into a 9 x 13-inch pan. Bake 10 minutes at 350°. Let cool. Meanwhile, mix together and spread on pretzels, pour on jello mixture of cream cheese mixture and refrigerate.
Cream together sugar, margarine and Crisco. Separate 5 eggs and add yolks. Beat in, one at a time. Add buttermilk, sifted flour, soda, vanilla, coconut and chopped pecans. Whip egg whites and fold into mixture. Cook in 3 layers or large loaf pan at 350° for 30 minutes or Bundt pan for 45 minutes at 350°.
Cream sugar and shortening; add well beaten eggs. Add as many raisins or currants as you wish (1 cup). Alternate dry ingredients with the milk and vanilla. Roll, cut out and bake on griddle.
Heat oven to 450°. Stir dry potatoes, sugar, butter and hot water together. Stir in cold water and baking mix. Mix until smooth. Knead on floured board until smooth. Roll dough and cut into biscuits. Bake on an ungreased baking sheet about 10 minutes. Serve warm.
Line baking sheets with waxed paper, coat with cooking spray. In large mixing bowl, combine pretzels, noodles and peanuts; set aside. In pot over medium heat, melt marshmallows with butter; cook, stirring until smooth. Pour over reserved pretzel mixture; stir until well coated. Coat hands with cooking spray, shape mixture into 1 1/2 in. mounds, place on baking sheets. Using fork drizzle stacks with melted candy melts.
Beat eggs on high speed of mixer 5 minutes; gradually beat in 1 cup sugar. Stir in pumpkin and lemon juice. Fold flour, powder and spices into pumpkin. Spread in greased and floured 15 x 10 x 1-inch pan. Top with chopped nuts. Bake at 375° for 15 minutes. Turn out on a towel sprinkled with powdered sugar. Starting at narrow end, roll towel and cake together. Cool. Unroll. Spread with filling made of combined cream cheese, 1 1/3 cups powdered sugar, margarine and vanilla blended until smooth. Chill. Makes 8 servings. Can be frozen for later use.
Preheat the oven to 325 degrees and adjust the shelves to the upper third of your oven. Lightly butter large baking sheets. In a large bowl, stir in flour, baking powder and salt. In a separate bowl, combine the butter, sugars, oil and corn syrup. Mix in the egg and vanilla extract until blended, then gradually add the flour mixture. Stir in the chocolate chips and nut, if desired.
Add eggs to pumpkin and beat well.	Add salt, milk, sugar and flavorings. Add a teaspoon of pumpkin pie spice if desired. Pour into pie shells. Bake at 425° for 10 minutes. Bake at 400° for 50 minutes.
Prepare macaroni as directed except using 3/4 cup milk. Add peas and soup. Mix well. Pour into a 12 x 8-inch baking dish. Arrange Spam squares on top. Bake at 350° for 30 minutes.
Rinse and drain frozen vegetables. Saute onions in butter. Add broth and milk and heat. Add flour and salt and pepper to make a gravy. Stir in chicken and vegetables. Pour mixture into pie shell and cover with top pastry and crimp edges. Bake at 425° for 45 minutes or until brown.
Cream shortening and brown sugar. Add eggs. Add pineapple, then remaining dry ingredients. Add vanilla. Drop with teaspoon. Bake at 400° for 10 minutes.
Mix ingredients; divide into 5 (1-gallon) jars; seal and store in refrigerator. Several hours before serving, fill a heart shaped mold with some of the punch and freeze to float in punch bowl. Yields 125 cups.
Melt 1 stick margarine. Mix all ingredients except margarine and pour into oblong greased baking dish. Pour margarine over top. Bake 25 minutes at 425° or until brown. Serves 12.
Saute celery and onions in margarine until tender. Add cheese and broccoli; stir over low heat until cheese is melted.
Combine sugar, sour cream, flour and salt. Place berries in pastry shell. Spread sour cream mixture over berries. Combine bread crumbs, 2 Tablespoons sugar and margarine and sprinkle on top. Bake for 40 to 45 minutes at 375°.
Cream butter and shortening. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. Add milk and beat at medium speed until light and fluffy.
Mix all ingredients together, except the pork chops. Dip pork chops in sauce and lay in baking pan. Pour remaining sauce over chops. Cook 1 1/2 hours at 325° or until chops are tender.
Brown ground beef and drain. Add taco mix. In a large bowl, combine all ingredients together, adding Doritos and Catalina dressing last.
Melt 6 tablespoons of butter in heavy saucepan. Stir in the flour; cook together over medium heat, stirring constantly with wooden spoon until smooth and the color of chocolate (takes about 7 to 10 minutes). Do not let the mixture scorch. Remove from heat; gradually add the hot liquid, stirring constantly until smooth. Add onion, bay leaf and salt to taste. Simmer over lowest possible heat, stirring occasionally, for 1 hour. Remove onion and bay leaf. Serve with grated Swiss cheese on the side.
Add salt to hamburger and brown in large saucepan. After hamburger is lightly browned, push to one side of pan. In opposite side of pan, place finely diced onion and garlic in hamburger grease and cook until tender; stir. Add all remaining ingredients; stir well and place over medium-low heat, stirring occasionally. Simmer 4 hours.
Combine ingredients and let set while preparing 9-inch pie crust. Bake at 375° for 45 minutes.
Mix together margarine, peanut butter, granulated sugar, brown sugar and egg. Sift together flour, baking powder, baking soda and salt and stir into creamed mixture. Chill dough. Roll into balls the size of a walnut. Place 3 inches apart on lightly greased cookie sheet. Flatten with fork dipped in sugar. Bake for 15 minutes at 375 degrees.
Combine together and cook over low about 1 hour. Pack hot into sterilized jars and seal.
Combine all ingredients. Place in casserole dish and bake at 350° for 30 minutes.
Preheat oven to 400°. Crush cornflakes to equal 1/2 cup. Combine ground beef, cereal, cheese, garlic salt, pepper and egg. Shape one tablespoon of mixture into 1-1/4 inch balls. Place on ungreased 15 x 10 x 2 inch baking pan and bake 15 to 17 minutes, or until no longer pink. Turn meatballs halfway through cooking. Drain on paper towels. Serve with sauce (optional). Makes about 30. Can be frozen for later use.
Beat together pudding, gelatin and milk until thick. Fold in Cool Whip. Layer a 9 x 13 x 2-inch dish or pan with whole graham crackers on bottom. Pour on half of pudding mixture. Put another layer of graham crackers. Add rest of pudding and top with another layer of graham crackers. After pudding sets, frost with chocolate fudge icing of your choice. Refrigerate.
In saucepan, mix gelatine and spices; blend in eggs, beaten with milk. Let stand for 1 minute. Heat over low heat until gelatine is completely dissolved, about 10 minutes. Stir constantly. Blend in potatoes. Pour mixture into prepared crust. Chill until firm. May be served with whipped cream and chopped nuts.
Before you start mixing let cream cheese set out until room temperature. Mix in a bowl, then put it in the graham cracker crust. This batter has enough to make 2 cheese cakes. Let set in the refrigerator for a couple of hours. Add fruit topping if desired.
Drain spinach to remove excess water. Combine spinach, artichoke hearts and next 5 ingredients in a bowl, stirring well. Spoon into a lightly greased baking dish. Combine bread crumbs and butter. Sprinkle over spinach mixture. Bake, uncovered, at 375° for 25 minutes. Serve with crackers, bagel chips or breadsticks. Yields 4 cups.
Cream butter, shortening and peanut butter. Add vanilla and egg until creamy. Combine flour, baking soda, salt and cream of tartar; add creamed mixture, blending well. Chill slightly for easier handling. Roll in 1-inch balls. Place on cookie sheet. Flatten with fork. Bake at 350° for 12 minutes.
Combine all ingredients in a large bowl. Place into graham cracker crust. Cover with foil or wrap. Freeze until firm. Portion and top with whip cream and serve.
Mix sugar and coffee together. Add boiling water. Stir to dissolve and cool. When cool, add vodka and vanilla; stir. Pour into dark bottle; let stand for 2 weeks, shaking bottle 2 times a day.
Freeze, thaw, squeeze dry and tear or chop into bite size pieces 1 1/2 pounds tofu. Have ready 12 corn or flour tortillas. Prepare either chili gravy or tomato sauce (see following recipes).
Cut off ends of peppers; clean out seeds and wash. Set aside. Cut cheese into 10 small squares; stuff cheese into peppers. Set aside. Mix milk and eggs together; mix well. In separate bowl, mix flour, meal, salt and pepper in bowl. Dip each stuffed pepper in egg mixture and in flour mixture. Deep fry in oil for 3 to 5 minutes, or until golden brown.
Beat egg, sugar and oil. Add flour, soda, cinnamon and salt. Mix well. Add carrots, vanilla, pineapple and nuts. Stir until all ingredients are all mixed. Put in bread pans. Bake at 350° for 1 hour or until inserted toothpick comes out clean.
Mix first 8 ingredients together. Pour in greased 9 x 12-inch pan. Mix last 2 ingredients. Spread on top. Bake at 350° for 1 hour.
Cook chicken breasts 45 minutes. Break into bite size pieces. Boil noodles; drain and put in cold water. Mix noodles, chicken meat and all else together. Bake at 350° in 3-quart casserole for 1 hour.
Wash and stem berries. Drain. Cook water, sugar and cornstarch until thick and clear. Add Jell-O and let cool 15 minutes. Lay berries in pie shell and pour glaze over top.
Combine flour, oats, brown sugar, nuts and 1 teaspoon cinnamon. Add butter and mix until crumbly. Press into bottom of 9 x 13 x 2-inch pan or baking dish. Bake at 350° for 20 to 25 minutes. Remove from pan and reduce oven temperature to 325°.
Saute onions and green peppers until tender; then add meat. Cook meat until it turns brown. Drain. Then add vegetable soup and water. Simmer 10 minutes. Serve on hamburger buns.
Cook rotelle noodles; drain. Stir in olive oil, Ranch dressing mix and vegetables. Heat and serve.
Mix together and scoop onto greased cookie sheet with ice cream scoop. Flatten slightly with heel of hand. Bake at 350° for 10 to 15 minutes.
Place crackers on cookie sheet, lightly greased. Combine the margarine, sugars and nuts in saucepan. Boil 3 minutes or until frothy. Let cool until frothy goes down. Spoon on the crackers, 1 teaspoon on each cracker. Place in oven at 300°. Bake for 10 minutes.
Unroll	French	bread and cut into 2 even	pieces. Sprinkle with pepper. In a frying pan, crumble up sausage and add peppers and onion until cooked; drain fat. Mix in 3/4 of the beaten eggs. Pour half of sausage mixture in middle of each square of bread. Top with Mozzarella cheese and roll up. Brush sides of bread to seal edges. Baste top with butter. Bake at 350° for 30 minutes or until brown.
In heavy saucepan, over low heat, melt white chocolate squares, Eagle Brand and salt. Remove from heat; stir in cookies. Spread evenly into foil lined 8 in. square pan. Chill 2 hours or until firm.
Crush pretzels with rolling pin. Mix with margarine and sugar. Spread in a 9 x 13-inch pan. Bake at 350° for 10 minutes. Cool. Beat together Cool Whip, cream cheese and sugar. Spread over cooled pretzels. Dissolve Jell-O in boiling water. Add strawberries. Pour over cheese layer. Refrigerate, uncovered, until jelled, then cover.
Cook gizzard, heart and meat for about 1/2 hour. Chop fine and use broth of same to mix dressing.
Boil cabbage and drain. Mix meat and ingredients. Put in dish. Cook 1 1/2 hours at 350°.
Place bacon, onion, green and red peppers and celery in large skillet. Let fry 3 to 4 minutes or until bacon is crisp. Add shrimp. Cook for 10 minutes.	Add cooked rice to shrimp and other ingredients, sprinkle about 1/4 cup La Choy soy sauce over rice, stir until brown, season to taste, lower heat for 5 minutes. Serve hot. This recipe can be used with chicken or pork.
Slice potatoes 1 1/2-inches thick. Cook on top of stove until almost done. Get medium or large casserole dish. Grate cheese and put a layer of cheese on the bottom of dish. Put a layer of potatoes, then cheese. Repeat until dish is full. Add milk, butter, salt, pepper, seasoning salt and top with more cheese. Cook in the oven with cover on for 3/4 of the way to keep moist. Cook on 375° for 1 hour.
Cook potatoes until soft, not mushy! Cool in refrigerator. Slice cooled potatoes in thick slices and place in 2-quart baking dish. Cover with remaining ingredients. Bake at 350° for 30 minutes.
Saute onion in butter. Add mushrooms and heat thoroughly. Combine onion, mushrooms, rice and consomme in 2-quart casserole. Bake, covered, at 350° for 1 hour.
Preheat oven to 350°. In mixer bowl, combine zucchini, biscuit mix, parsley, onion, salt, Parmesan cheese, eggs, oregano, seasoned salt and garlic powder. Mix well. Grease and flour a 9 x 13-inch baking pan. Spread mixture in baking pan. Bake 25 to 30 minutes or until center is set. Cool slightly and cut into 1-inch squares. Serve warm.
Mash potatoes. Add cheese; beat with mixer. Saute onions in margarine until soft. Add 1/3 of onions to potato mixture. Salt to taste.
Brown chicken on all sides in oil in large frying pan. Remove from pan. Cook and stir vegetables and garlic in same pan 4 to 5 minutes. Stir in sauce. Add chicken; cover. Reduce heat to low and simmer 20 minutes. Season to taste.
In a 5-quart Dutch oven or heavy saucepan over medium heat, stir soup, water and butter until smooth. Bring to a boil. Reduce heat to low and simmer.
Heat griddle or skillet to medium heat (340°). Top each of 4 slices of bread with 1/4 of the corned beef, sauerkraut, dressing and cheese. Cover with remaining bread slices. Spread margarine on outside of each sandwich. Place sandwiches on griddle; grill on each side until golden brown and cheese is melted. Makes 4 sandwiches.
Let zucchini, salt and onions set overnight. Rinse off and squeeze excess water out. Add remaining ingredients. Let everything cook for 30 minutes. Do not overcook. Spoon into hot jars and let seal. Makes 7 pints.
Brown meat and onion, then drain. Cook rice; add tomato soup. Mix contents together. Place in an ungreased casserole pan and top with cheese. Bake at 350° for 25 to 30 minutes.
In a skillet cook sausage until browned. Drain off excess fat. Separate crescent dough into triangles. Place in an ungreased 12-inch pizza pan with points towards the center. Press over the bottom and up the sides to form a crust. Seal perforations. Spoon sausage over crust. Sprinkle with potatoes. Top with cheese. In a bowl beat eggs, milk, salt and pepper. Pour into crust. Cover with Parmesan cheese. Bake at 350° for 25 to 30 minutes.
Mix sugar, cocoa, flour and salt. Put egg yolks in a 1 cup measuring cup; finish filling to top with condensed milk. Add milk, margarine and vanilla. Cool and top with Cool Whip. Makes 1 pie.
If bananas or strawberries are not available, the fruit soup containing only the orange juice, pineapple and Mandarin oranges is also excellent. You can add your own choice of fruits.
Mash berries well; add sugar and lemon juice and let stand 3 hours. Add water; strain and stir until dissolved. Let stand on ice one hour. Serve in tall narrow glasses, reserving 3 or 4 whole berries for each glass. Raspberries, currants or other fruit may be used.
Beat egg whites. Add sugar gradually. Beat until real stiff. Stir in pecans. Drop by teaspoon on ungreased cookie sheet. Bake at 275° for 30 minutes. Let cool before using a spatula to lift macaroons from cookie sheet.
Cut up vegetables and set aside; combine in small bowl the vinegar, sugar, salt, cayenne and Accent and set aside also. Brown garlic in hot oil; stir-fry pork in garlic until well done. Add vegetables and stir-fry for about 1 minute. Add sauce and stir, then cover and cook for 2 to 3 minutes. Stir in cornstarch paste and cook until sauce thickens. Do not overcook. Serve with rice.
Dissolve yeast in warm water. Add egg, warmed milk, sugar and salt. Mix well, then add flour and shortening. Use enough flour to make stiff dough. Place in large bowl and let rise double in bulk. Work down and form into rolls. Let rise again until doubled. Bake at 400°.
Combine first 5 ingredients in container of an electric mixer. Top with cover. Process until smooth. Add yogurt, process until blended. Serve immediately. Yields 4 cups.
Mix. Drop on cookie sheet. Bake at 375° to 400° for 15 or 20 minutes.
Drain and mix beans and corn. Put into casserole dish. Mix together celery soup, sour cream, onion and cheese. Spread over vegetables. Work this mixture into vegetables a little with a fork. Crush the Ritz crackers and mix with melted oleo. Sprinkle over casserole. Bake at 350° for 35 minutes.
Beat eggs with salt and pepper to taste and chilies in bowl. Pour into heated butter in skillet. Cook until partially set, stirring constantly. Add picante sauce. Cook to desired consistency, stirring constantly. Spoon into serving dish. Sprinkle with grated cheese. Yields 5 servings.
Boil syrup, cream of tartar and butter to 233°. Cool and beat until creamy. Add walnuts and salt. Pour into greased shallow pan. Cool and cut.
Line cookie sheet with the crescent rolls. Bake 7-8 minutes according to directions. Mix next 4 ingredients and spread on baked crescents. Chop 1/4-1/2 cups broccoli, cauliflower, carrots and green peppers. Put on top of mixture. Sprinkle with cheese and pat down with wax paper. Chill and slice.
Boil and bone chicken. Save chicken broth. Add the chopped potatoes, onion, carrots and celery to the chicken broth. Add the large can of tomato juice. Add the chicken. Add salt, pepper and chili powder. when the vegetables are almost done, add the 2 cans of corn and a pinch of sugar. This soup is really good!
To make syrup, combine the first 5 ingredients in a saucepan and bring to a boil; simmer 10 minutes. Strain and allow to cool.
Combine water and cranberry sauce. Bring to a boil. Remove from heat. Add Jell-O. Let cool. Add pineapple and strawberries. Place pecan halves on top of Jell-O. Put into refrigerator to set. Serves 16.
Mix first four ingredients and put in bottom of 9 x 9 x 2-inch pan. Spread fruit and juice on top of mixture in pan. Sprinkle sugar over fruit. Dot with butter. Bake at 350° for one hour.
Bring to boil water and salt. Add rice (Minute). Chop and saute celery and onion. Put Cheez Whiz, cream of chicken soup and milk in with rice. Mix broccoli in and bake 40 minutes at 350°.
Mince one cup carrots. Mince one cup each broccoli and cauliflower. Combine carrots, broccoli and cauliflower, onion, cream cheese and seasonings in food processor. Refrigerate overnight.
Combine pudding, Cool Whip, milk and powdered sugar together. In a square cake pan, make layer of graham crackers, then a layer of pudding, then a layer of graham crackers, etc. The last layer should be graham crackers. Then ice with chocolate frosting. Chill for couple of hours, then serve.
Brown meat in small amount of oil. Add salt, sugar, stewed tomatoes, tomato sauce, garlic powder and pepper and simmer for 15 minutes. Cook noodles according to package. Soften cream cheese; add sour cream. Mix well and add onions.
Line 13 x 9 x 2 inch baking pan with foil. Place butter in pan and melt. Combine next 4 ingredients, spread over butter. Blend cream cheese and egg. Gradually add frosting mix, stirring well. Spread over mixture in pan. Slice cookie dough into 1/4-inch slices and arrange over cheese mixture. Bake at 350 degrees for 35 - 40 minutes, or until cookies are light brown. Invert immediately in cookie sheet. Cool. Chill thoroughly before cutting. Refrigerate leftovers.
Combine everything and bake at 350° for about 45 minutes or until brown and firm.