HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute rice, onion and almonds in butter 5 minutes or until almonds are browned. Stir in water and bouillon granules. Pour into an ungreased 10 cup casserole. Cover and bake at 350° for 1 hour and 15 minutes.
Cream butter in a large mixing bowl at high speed. Add eggs, one at a time, beating well after each. Gradually add sugar; continue creaming at high speed until light and fluffy. By hand, stir in flour, frosting mix and walnuts until well blended. Pour batter into greased Bundt pan. Bake at 350° for 60 to 65 minutes. Cool completely before serving.
Put ingredients in mixing bowl. Microwave for three minutes. Beat with portable mixer, spoon or kitchen mixer for about two minutes; add nuts if desired. Put mixture onto greased pan and place in freezer for about 30 minutes.
In a saucepan over medium heat, heat water, butter and salt until butter melts and mixture boils. Remove from heat. With wooden spoon stir in flour all at once until mixture forms a ball and leaves sides of saucepan. Add eggs, one at a time beating after each slightly. Lightly grease and flour cookie sheet. Drop by heaping Tbsp. Bake for 40 min. Turn off oven and leave in oven for 15 min. Fill each puff with almond-cream filling then glaze each puff.
Cook potatoes and onion until done in saucepan with enough water to cover. Mix milk and flour until all flour lumps are dissolved; add to potatoes and onion. Cook until slightly thick. Add salt and pepper to taste.
Brown pork chops in oil in a large skillet; drain pan drippings. Sprinkle pork chops with salt and pepper. Drain pineapple, reserving juice. Set pineapple aside. Combine juice, 1/2 cup hot water and next 4 ingredients. Pour over pork chops. Cover and simmer for 20 minutes. Place pineapple slices and pepper rings on top of pork chops; cover and simmer an additional 10 minutes. Transfer chops, pineapple and pepper rings to a serving platter, reserving the pan drippings.
Cook onion in butter. Add cheese and soup. Cook until melted. Add rice and broccoli. Pour into dish. Bake at 350° for 30 to 40 minutes uncovered.
Mix 2 cups flour with shortening, then add rest of ingredients. Bake at 425° until brown.
Cut tops from green peppers, discard seeds and chop enough of the tops to make 1/4 c. Set aside. Cook whole peppers uncovered in boiling water 5 minutes, invert, drain and sprinkle insides with salt. In skillet, cook beef, onion and 1/4 c. chopped green peppers until meat is brown and veggies are tender. Drain off excess fat and add tomatoes with juice, uncooked rice, water, salt, Worcestershire sauce and a dash of pepper. Bring to boil, reduce heat, cover and simmer 15-18 minutes until rice is tender. Stir in cheese. Stuff peppers with meat mixture. Place in baking dish and bake covered at 350 degrees for 30-35 minutes.
Mix dry ingredients. Cut shortening into mix. Add water slowly; pour a little, then stir, pour, then stir. Sprinkle in more flour if too sticky. You need to have consistency of bread dough. Knead 5 minutes. Pinch off a large ball. Form into large, round biscuit size mound 1/2-inch thick and 2-inches around. Continue to make rounds until all dough is used. Roll each to form flat pancake.
Add 1 cup water to zucchini. Bring to a boil. Cook 6 minutes. Add sugar, lemon juice, pineapple and jello. Cook 6 minutes more. Put in jars.
Combine sugar, flour and salt. Gradually stir in milk. Cook over medium heat, stirring constantly until mixture thickens. Cook for 2 minutes longer. Remove from heat. Stir small amount of hot mixture into egg yolks. Return to hot mixture. Cook 2 minutes. Remove from heat; add 1 cup coconut, butter and vanilla. Pour into pie crust.
Remove cap and seeds from bell pepper. Mix tuna, rice and mayonnaise to desired consistency. Add salt or lemon pepper, celery salt, whatever tastes good. Stuff pepper and enjoy. May be chilled, if you prefer. Serves one.
On a large plate or platter, layer the dip first, then avocados mashed or blended with lemon juice, salt and pepper, then sour cream mixed with mayonnaise and taco seasoning. Layer the onions, tomatoes, olives, then cheese.
Put bottom crust in a 9-inch pie plate. Refrigerate with rest of pastry until ready to fill. Combine all ingredients, except butter and egg. Bring to a boil over medium heat until cranberries start to pop.
In a large saucepan, cook onion and ginger in butter until soft. Add chicken broth, water, garlic and squash. Simmer 15 to 20 minutes. Puree in blender. Add lime juice, salt and pepper. Reheat over low heat.
Mix all ingredients together; spoon into a mini cupcake pan and bake at 350° for 15 minutes.
Preheat oven to 425° (220° C). In 2 tablespoons of butter, saute the onion. Blend in the mustard and sage. Remove from heat. In mixing bowl, blend together the bread crumbs, crab meat, egg, cream, sage mixture and remaining butter. Place 2 teaspoons of mixture on each butterflied shrimp. Place on lightly greased baking sheet. Bake 8 to 10 minutes or until golden brown. Serve hot. Garnish with sprig of fresh dill or mint and lemon twist. Serves 4.
Combine first 4 ingredients in a saucepan; heat until shortening melts, stirring occasionally. Cool mixture to 105° to 115°.
Line cake pan with hash browns; bake at 375° for about 15 to 20 minutes. Put a layer of the prepared hamburger mix, a layer of cheese and onions, another layer of hamburger mix and layer of cheese and onions. Put back in oven for about 1/2 hour.
Saute onion and barley until brown. Add other ingredients. Bake in a greased casserole for 2 1/2 hours at 350°. Can use a slow cooker.
Cook or steam cauliflower and cut up in small florets. In pie dish, spread oil or spray and lay slices of cheese on the dish so it covers the bottom as a pie crust. Put cooked, drained cauliflower in dish. Add the butter, salt and pepper. Put second package of cheese on top, covering like a crust. Sprinkle bread crumbs on top. Place in 400° oven for 20 minutes (until cheese begins to brown). Take from oven and let stand for 5 minutes. You can use a small head of cauliflower and 1 pkg. of cheese. Split the cheese for two layers and use 1/4 cup of breadcrumbs.
Cook potatoes in boiling water (you can microwave also). Peel and dice. Add vinegar and seasoning. Fry bacon until crisp. Combine potatoes, chopped eggs, drained and crumbled bacon, 2 tablespoons bacon fat and chopped onion. Mix well. Serve hot salad on bed of lettuce.
Cook onions and potatoes in water. Add corn and 1 can milk. Add butter or margarine. Salt and pepper to taste.
In mixing bowl combine peanuts, oil, chili powder, salt and cayenne. Spread in a 13 x 9 x 2-inch baking pan. Bake in a 350° oven for	30 minutes or until peanuts are lightly browned, shaking pan occasionally. Makes about 3 cups.
Spread pineapple in casserole dish. Mix Cheddar cheese, sugar and flour. Spread mixture over top of pineapple. Top with crushed Ritz crackers. Melt oleo. Pour over Ritz crackers. Bake at 350° for 25 to 30 minutes. Delicious.
Boil the water and syrup to hard ball stage (248°). Take from fire and add the Pet milk. Add the butter. Cook to soft ball (238°). Stir constantly. Add pecans and vanilla. Beat and then roll. To roll, butter a large sheet of waxed paper. Pour the candy on it and roll up with your hands. Grease hands with more butter.
Prepare butter cake as directed. Blend cream cheese, confectioners sugar, sugar and butter. Mix in Cool Whip. Slice cake horizontally. Frost the first two layers with filling and then put half of the pie filling on the top of the two layers. Frost the other two layers with the filling. Add rest of pie filling to top of cake.
Bring water to a boil. Add sugar and syrup. Stir until dissolved and boil until it reaches 280°. Add peanuts. Cook slowly over low heat and add butter, soda and vanilla. Stir quickly and spread on large buttered pan. Put in a cold area. When cooled, break in pieces.
Melt margarine in pan. Add mix and 2 eggs in pan. Stir together. Spread evenly in pan. Mix the cream cheese, 2 eggs and powdered sugar (minus a dab for top of cake after baking). Mix together and spread over other mixture. Bake 30 to 40 minutes at 325°.
Chop cranberries and put in a bowl. Add sugar; let set overnight in refrigerator. Add pineapple and nuts. Prepare Dream Whip as directions show. Fold into cranberries, then fold in 1/2 package of marshmallows. Chill 1 hour.
In a large saucepan, cover carrots with water. Bring water to a boil and cook carrots about 3 to 5 minutes or until just tender; drain. Preheat oven to 375°. Place zucchini in a greased 9 x 13-inch glass baking dish. Place carrots over zucchini. Place pieces of butter evenly over carrots. Sprinkle salt, pepper and cheese evenly over vegetables. Pour chicken broth evenly over top. Cover and bake 20 minutes. Bake uncovered 25 to 30 minutes longer or until cheese browns and vegetables are tender. This freezes well.
Dissolve jello in 1 cup boiling water; add 7 to 10 ice cubes. Remove when jello thickens. Stir in remaining ingredients. Chill for 3 to 4 hours before serving.
In double boiler, scald milk. Mix sugar, salt, cornstarch and egg yolks. Pour some of the milk into this mixture and beat good. Then add to scalding milk. Stir constantly; add vanilla. When thick, remove and cool. Sprinkle coconut in pie shell and add filling.
In a large bowl, stir together all ingredients but pecans. Stir until well blended. Pour into pie shell. Bake in a preheated 350° oven for 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean. Cool.
Cook rice according to package directions, salt included. Meanwhile, saute onion, pepper and garlic in vegetable oil until golden, stirring often and taking care not to burn. When rice is done, add rice to cooked vegetables. Stir and heat over medium-high heat. Salt and pepper to taste. Add 1 to 2 teaspoons chili powder and about 1/2 cup salsa. Stir until blended well and salsa is absorbed into rice.
Mix all ingredients together, except apples. Blend well. (Mixture will be thick.) Add apples. Spray with Pam a 9 x 9-inch pan and bake at 350° for 50 minutes. Cut into squares.
Fry bacon, ground beef and onion together; drain off fat. Mix in catsup, sugar, brown sugar, mustard, salt and vinegar. Add beans. Bake in 3-quart casserole at 300° about 1 hour.
Combine all ingredients. Chill. Garnish with crisp-cooked bacon that has been crumbled.
Mix chicken, celery and water chestnuts. Combine next 6 ingredients and stir well. Add to chicken mixture and toss well. Chill. Sprinkle with toasted almonds. Serves 8 to 10.
Heat oven to 350°. Combine all ingredients in large bowl. Press ingredients into an 8 x 4-inch loaf pan. Bake 1 hour. Drain; let stand 5 minutes.
Saute meat and chopped onion. Combine with chili sauce or catsup and mix well. Alternate layers of beans and meat mixture in baking dish. Pour coffee and then brandy on top (do not mix). Bake at 350° for 35 to 40 minutes, uncovered, until bubbly and brown.
Let cream cheese, sour cream, butter and eggs stand at room temperature for 1 hour. Blend the cream cheese, sour cream and butter together, then add cornstarch, sugar, vanilla and lemon juice. Beat at whip speed until blended well. Beat in one egg at a time until mixture is smooth. Pour into greased 9 1/2-inch spring-form pan. Place pan in a large roasting pan filled with warm water. Bake in 375° oven for 1 hour or until top is golden brown. Turn off oven. Let cake cool 2 hours in oven. Remove from roasting pan, cover and refrigerate for at least 6 hours. Remove spring-form pan. Slice and serve.
Preheat oven to 325°. Lightly grease 13 x 9-inch pan. Brown ground beef and onion together, then add salt, chili powder, garlic, salt, sugar, tomato paste, tomato sauce, water and oregano. Simmer for 10 minutes. Place 3 to 4 uncooked noodles in bottom of pan. Pour 1/3 of sauce mixture over noodles. Sprinkle Parmesan cheese over mixture. Sprinkle 1/3 pound of grated Mozzarella cheese over top. Repeat 2 more times for 3 layers. Cover with foil and bake 1 hour.
Cream oleo and sugar with 1 teaspoon hot water. Add salt and unbeaten eggs; cream well. Mix together bananas and baking soda until foamy. Add this mixture to sugar mixture; beat well. Add milk and flour alternately to banana mixture. Add vanilla; mix well. Bake at 350° for about 45 minutes.
Combine cake mix flour and yeast in large bowl. Stir until well blended. Stir in hot water. Cover and let rise until double in bulk. Cut dough in half. Roll first half of dough into large rectangle on floured surface. Spread with butter. Sprinkle with cinnamon and sugar. Roll up jelly roll fashion and cut into 12 slices. Place rolls in greased 13 x 9 x 2-inch pan. Repeat with second half of dough. Let rise in pans until doubled.
Preheat oven to 375°. Combine flour, baking soda and salt; set aside. Mix butter, peanut butter, sugars, egg and vanilla, blending until smooth and creamy. Add dry ingredients; mix until well blended. Shape dough into almond sized balls, then roll in sugar. Place 1 to 2 inches apart on ungreased cookie sheet. Bake in 375° oven for 8 minutes, then remove. Place an M&M candy or Hershey's Kiss in the center of each cookie. Put back into the oven for an additional 2 minutes.
Cook frozen vegetables according to package directions; drain well. Saute onion, celery and bell pepper in 2 Tbsp. butter until tender. Combine sauteed mixture, corn, beans, cheese, soup, sour cream, salt and pepper; stir well and spoon into a greased 2 qt. casserole. Combine cracker crumbs, remaining butter, and almonds, if desired. Stir well. Sprinkle crumb mixture over casserole. Bake at 350° for 45 minutes.
In a casserole or baking dish, layer asparagus, cheese and eggs twice; spoon soup over top. Bake at 350° for 20 minutes or until soup bubbles.
In a mixing bowl, combine melted shortening and brown sugar. Stir in eggs, one at a time, beating after each egg. Add dry ingredients and mix. Add nuts and chocolate chips. Spread into greased 9 x 12-inch pan. Bake at 350° for 25 minutes. Cool and cut into squares.
Mix ingredients and mold. Place in refrigerator to chill. Bake at 350° until done (about 1 1/2 hours). If desired, meat loaf may be placed in freezer for future baking.
Grease muffin pan. Combine all ingredients in large bowl. Stir until moist. Pour the batter into muffin pan cups. Bake at 375° for about 10 to 12 minutes. You can add nuts if you wish. Makes 1 dozen.
Mix and let stand 48 hours at room temperature. After each use, put back 1 to 2 cups flour and mix with lukewarm water.
Bake at 375° for 30 minutes. Sprinkle 1/2 cup finely chopped walnuts.
Flour meat; brown in butter. Remove to casserole. Cover with cream of mushroom soup, thinned with 1 can water to which the salt and pepper have been added. Mix thoroughly. Bake at 350° for 1 to 1 1/2 hours, depending on thickness. If you add mushrooms, add after the soup.
In large bowl, combine bran, wheat germ, flour, baking soda, salt and orange peel. Set aside. Combine eggs, honey, molasses, oil, buttermilk and boiling water. Mix well with dry ingredients. Spoon batter into greased muffin tins filling 2/3 full. Bake at 350° for 10 minutes.
Cream shortening and oleo very good. Add sugar and beat. Add warm milk and beat until creamy. Add vanilla and continue beating about 5 minutes. You may add food color if desired.
Mix softened cream cheese, green pepper and onion. Cook eggs, vinegar, sugar and salt until thickened (1 to 2 minutes). Add butter. Remove from heat. Combine the two mixtures. Use as a vegetable dip.
Boil shrimp in enough water to cover. Add celery tops, salt and spices. Cook 10 to 12 minutes. Drain shrimp and cool with cold water. Peel under cold running water. Alternate shrimp and sliced onions in shallow dish. Combine remaining ingredients and pour over shrimp and onions. Keep in refrigerator at least 24 hours before serving.
Mix well and form into a loaf. Top with bacon. Pour 2 cups tomato juice over loaf. Cover with foil. Remove for last half hour of baking. Bake 2 hours at 350°.
Combine all ingredients. Add blueberries, if desired. Stir just until large lumps disappear. Heat griddle/skillet over medium-low heat. Lightly grease with safflower oil. Pour slightly less than 1/4 cup (3 tablespoons) batter for each pancake. Turn when pancake is golden brown. Serve with fruit, raw or slightly cooked (peaches, apples, pears or bananas) and maple syrup.
Mix cheese and sour cream together. Mix all other ingredients together, saving the nuts and parsley, with the cheese. Form cheese into balls and roll in the nuts mixed with the parsley flakes. Refrigerate until firm.
Spread pie filling in a 9-inch pie pan. Mix oats and cake mix together. Spread over pie filling. Slice butter into thin slices and cover mixture. Bake about 45 minutes at 350°.
Sprinkle chicken with pepper; set aside. Coat Dutch oven with spray. Place over medium-high heat until hot; add chicken and cook 2 minutes on each side until brown. Add carrots and next 8 ingredients. Bring to boil. Cover; reduce heat and simmer 15 minutes or until tender. Remove chicken to serving platter. Combine cornstarch and milk and add to vegetable mixture, stirring constantly. Bring to a boil; reduce heat and simmer until thickened. Remove from heat; stir in lemon juice. Spoon vegetable mixture over chicken. Yields 4 servings. Saturated Fat 0.5; Calories per serving: 251.
Combine flour, pecans and margarine; mix well. Press evenly into bottom of 13 x 9-inch pan. Bake at 350° until lightly brown. Cool. Beat cream cheese until very soft. Gradually add 1/2 cup milk, blend for 2 minutes. Add remaining milk and pudding, blend 2 minutes. Stir in remaining coconut and pecans. Pour over baked crust. Spread Cool Whip over pudding. Sprinkle with coconut and pecans. Chill at least 2 hours before serving.
In mixing bowl, beat eggs thoroughly. Stir in sugar and salt until dissolved. Stir in corn syrup, butter and vanilla; mix well. Stir in pecans. Pour mixture into an unbaked pie shell. Bake in a 400° oven for 10 minutes. Reduce oven temperature to 325° and bake about 1 hour more or until a knife inserted near the center comes out clean. Cool on a wire rack.
Mix soup, broth, wine, beef, tomatoes, carrots, Italian seasoning and garlic in a 3 1/2-quart slow cooker. Cover and cook on low 8 to 9 hours. Stir in beans; turn to high heat and cook 10 minutes. You can cook on high for 4 to 5 hours.
Arrange potatoes in a steaming rack. Place over boiling water; cover and steam until tender. Remove and place in serving dish. Combine remaining ingredients; blend well. Toss with hot sweet potatoes. Makes 4 servings, 1/2 cup each. Exchange: 1 1/2 starches.
Layer potato rounds in casserole. Place onion rounds on each. Then top with oleo. Sprinkle pepper and salts. Continue until dish is full. Cover with lid or foil tightly. Bake 45 minutes at 350°.
Sift flour, cornmeal, sugar and baking powder into large bowl. Cut in margarine until mixture forms little balls the size of peas. Beat egg in small bowl and stir in buttermilk and carrots. Pour into dry ingredients and mix well. Bake at 425° for 20 minutes or until center springs back when lightly pressed with fingertips. Cool on wire rack. Cut into squares to serve.
Cook the first 4 ingredients until clear and thick. Add jello and stir until dissolved. Let cool. Slice strawberries (drain off any juice) and add to mixture. Pour into cooked pie shells. Put Cool Whip on top.
Sprinkle salt and celery seed over cucumbers, onions and pepper. Let set 1 hour. Drain. Add sugar and vinegar. Refrigerate.
Place apples into a two quart casserole dish. Add sugar, cinnamon, margarine and water. Bake at 400 degrees for about 1 hour or until apples are tender.
Mix all ingredients thoroughly; season to taste with salt and lemon pepper. Garnish with pimento. Chill. Yields one large salad bowl. Add additional portions of ingredients and make as much as you like.
Slit skins of potatoes. Scoop out potatoes into bowl; add margarine and milk. Mix, then add remaining ingredients. Fill skins with potato mixture. Sprinkle on parsley. Place in a 400° oven until hot. Serve.
Beat oleo, sugar and vanilla until light and fluffy. Add flour and nuts; blend well. Chill dough. Remove foil from Kisses. Shape dough around Kisses using 1 tablespoon dough for each. Roll to make a ball. Be sure to cover Kiss completely. Place on ungreased cookie sheet. Bake in 375° oven for 12 minutes or until set but not browned. Cool slightly. Remove carefully to wire rack. While still warm, sprinkle top with confectioners sugar. (I put wax paper under the wire racks, put the sugar in a small sieve and shake on the cookies. Makes them look like the snow fell on them. Then I save the sugar from the wax paper.) Store in tightly covered container. Makes about 50 cookies.
Mix all together. For stems put green food coloring in 1/2 cup water. Put in 4 ounces of slivered almonds. Shape mixture into strawberries and roll in red sugar.
Combine butter, 2 cups flour, powdered sugar and salt. Pat dough into a 9 x 13-inch pan. Bake 20 minutes at 350°. Mix eggs, sugar, lemon juice, lemon extract and flour in blender. Pour over baked crust. Bake 20 minutes; sprinkle with powdered sugar while hot. Cool; cut into squares.
Combine all ingredients in large bowl. Pour into "Pammed" quiche or pie dish. Top if desired with chopped tomatoes. Bake, uncovered, at 350° for 40 minutes or until knife inserted comes out clean.
In a large skillet, crumble and brown beef; drain and add remaining ingredients. Simmer for a few hours.
Sift flour; measure and re-sift 3 times with soda, salt and cocoa. Cream shortening until soft; add sugar and blend thoroughly. Add beaten eggs and beat vigorously until smooth and fluffy. Stir in vanilla. Add flour mixture with buttermilk; add boiling water.
In a medium bowl, combine all ingredients. Cover and chill. Serve in bread bowl or with crackers.
Cut eggs lengthwise in half. Slip out egg yolks; mash with a fork. Stir in remaining ingredients.
Mix ingredients together in large bowl or storage container. Store in refrigerator when not in use. Wash hands well before playing in it. Recipe may be doubled or tripled for larger groups.
Cream the cream cheese and sugar. Add eggs and vanilla. Beat about 1 or 2 minutes until well blended. Place 1 vanilla cookie in the bottom of foil cupcake cups; fill cup 1/2 to 3/4 full. Bake at 350° for 12 to 15 minutes until set. Cool and top with cherry pie filling. Other pie filling may be substituted.
Combine first five ingredients. Blend in oil, orange juice, vinegar and salt. Add to chicken mixture. Chill one hour. Drain and add salad dressing and toss together. Serves 8 to 10.
*Can substitute 1 cup flour, 2 tablespoons sugar, 1 teaspoon baking powder and 1/2 teaspoon salt for pancake mix.
Cook spinach and drain	well. Mash a little at a time through colander to remove as much water as possible. Mix all ingredients together thoroughly. Roll in 3/4 to 1-inch balls. Freeze. Thaw and bake 20	minutes at 350°. (It is important that the balls be frozen.) Yields 75.
Drain beans in colander. Defrost corn. Add the two together along with red and green peppers and onion. Set aside for 30 minutes.
Arrange chicken in baking pan; do not overlap. Cover chicken with mushrooms. Combine soup, sherry and sour cream; stir mixture and pour over chicken. Dust with paprika. Cover with foil. Bake 1 1/2 hours at 350°.
Spray pan with Pam. Mix coconut and nuts and put in bottom of pan (1st layer). Mix cake mix according to directions and pour over 1st layer. Mix powdered sugar, cream cheese, melted butter and vanilla and pour over 2nd layer. Bake at 350° about 45 to 50 minutes.
Mix together, then bring 2 cups water to boil. Add food coloring. Pour over mixture and stir. It will be lumpy. Keep in airtight container when not in use. Great for school projects.
Mix the softened cream cheese with Ranch dressing packet. Add onions and green peppers. Spread onto the tortillas. Roll into a cylinder. Cover tightly in Saran Wrap and place in refrigerator to set. Slice into serving pieces. Makes about 3 wraps with this recipe.
Mix all together. Top with nuts. Bake at 300° for 20 minutes. Serve with crackers.
Wrap bacon around each piece of chicken. Line 8 x 8-inch shallow baking dish with beef slices. Place bacon wrapped chicken on top of beef. Mix soup with sour cream and spread over chicken. Sprinkle with paprika. Do not salt. Bake 2 hours at 275°.