HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put oats in 2 cup hot water; let set in water until other ingredients are mixed. Fold oats in last. Bake in slow oven at about 325° until done. Bake in wide loaf pan. Let cool. Spread topping on and broil to desired crispness.
Brown onions and green pepper in butter. Spread hash browns on bottom of a greased 9 x 13 pan. Sprinkle meat over hash browns. Beat eggs, milk, salt and pepper together. Pour over potatoes. Top with cheese. Bake at 350 degrees for 45 minutes. (This works great if it is covered and refrigerated overnight and baked in the morning.)
Mix pudding and milk until it is thick, then add Cool Whip and sour cream. Make layers. Refrigerate.
Slice meat thin and sprinkle with pepper. Brown meat in oil. Add golden mushroom soup, water, onion and soy sauce. Cover and simmer for 1 1/2 hours. Add cabbage, cut into 1-inch pieces and bamboo shoots or Chinese vegetables. Simmer, covered, for 8 minutes or until cabbage is done. Serve over rice or noodles. Serves 4 to 6. Cooking time is 1 hour and 45 minutes.
Sift dry ingredients in separate bowl. Combine eggs and vanilla. Add pumpkin and mix well. Add dry ingredients, carrots and raisins. Spray 12 cup muffin tin with nonstick spray. Fill and bake at 350° for 20 minutes. Two servings (6 each) = 1 bread, 1 protein, 1 milk and 1 fruit.
Cook chicken and remove skin and bones (dice in small pieces). Prepare stew beef to your taste. Remove ham and return chicken and stew beef to ham stock (reserve chicken and beef stock). Add all vegetables except cream-style corn (if more liquids are needed, use chicken or beef stock). Add cream-style corn when vegetables are done. Add a pinch of sugar.
Cream shortening and sugar. Beat in egg; blend well. Add milk alternately with sifted mixture of flour, baking powder, salt and cinnamon. Fold in apples. Fill greased muffin pans half full, then top with topping mixture. Bake 20 minutes in 375° oven. Makes 12 muffins.
Saute onion and broccoli in the 1 1/2 sticks oleo. Melt 1/2 stick oleo in a 13 x 9-inch pan. Set aside. In a large bowl, mix the regular corn kit, Mexicorn kit, eggs, milk and cottage cheese. Add sauteed mixture. Pour in buttered pan. Bake 30 to 45 minutes at 325°.
Cook ingredients until thick. Remove from heat and beat 10 to 15 minutes. Pour into pie shell and top with meringue.
Beat eggs and oil together, then combine other ingredients and stir. Add flour, salt, cinnamon, baking soda, baking powder, nutmeg and nuts and raisins. Pour into greased pan and bake at 350° for 1 hour.
Mix rhubarb and sugar. Let stand overnight. Boil for 10 minutes, then add pie filling and lemon juice. Bring mixture to a boil and add the Jell-O. Stir until Jell-O dissolves. Pour into jelly jars and seal. You can also use strawberry pie filling and strawberry Jell-O.
Brown beef and drain. Add all other ingredients. Cover and simmer 45 minutes, stirring occasionally. Serves 4.
Melt margarine in 10 x 15-inch Pyrex dish. Sprinkle graham crumbs over margarine. Add a layer of coconut, a layer of fruit and a layer of dates. Sprinkle pecans over dates. Press mixture lightly with hand to level it in the pan. Drizzle milk over top and bake for about 30 minutes or until lightly brown at 325°. Do	not overbake.	Allow to get cold and cut into 2-inch squares or strips.
Melt butter in small saucepan. Add onion and garlic; saute 5 minutes. Add parsley, rosemary and basil; simmer, covered, 5 minutes.
Preheat oven to 350°. Arrange fruit in a 2 quart baking dish. Combine butter, sugar, curry powder and salt in a small saucepan. Heat until sugar is dissolved. Pour over fruit. Bake at 350° for 25-30 minutes.	Serve hot topped with a dollop of sour cream, if desired.	Serves 6-8.
Whip together cream cheese and sour cream until smooth. Add sugar and vanilla. Fold in whipped topping. Spoon into crust and chill for 1 to 2 hours before serving. Add cherries, if desired.
Put 4 cups water and ham on to boil. Shred cabbage and put in boiling water. Cook 1/2 to 1 hour or until cabbage is tender. Add vinegar and salt. Mix flour, eggs, baking powder and salt with enough water to moisten. Spoon on top of cooking cabbage. Cover and cook about 15 minutes or until dumplings are cooked when cut in half. Grate potato. Take dumplings out and put grated potatoes in cabbage to thicken. "Enjoy."
Melt chocolate chips with 14 ounces almond bark in a large saucepan over low heat, stirring until smooth. Remove from heat.
Brown sausage and beef. Drain fat. Add tomatoes, paste and olive oil. Bring to boil and simmer slowly while preparing remainder of recipe.
Begin each day by combining a generous amount of all ingredients. Mix well at the same time and in the same place every day. Stir continuously, throughout the day, without ceasing. Cook according to His will. Serve in His name.
Mix all ingredients together for 2 minutes, making sure it's mixed well. Grease 2 large loaf pans and pour in mixture. Bake in preheated oven at 350° for 1 hour. Remove from oven and cool for 10 minutes, then remove from pans.
Mix sugar, flour and salt thoroughly. Add milk slowly. Cook in top of double boiler over hot water until thick. Put in lemon juice and	rind. Cook a	few minutes more and add margarine. Cool. Place in deep dish baked pie shell. Whip egg whites by hand until stiff. Beat in sugar slowly. Bake at 350° until brown.
Mix thoroughly and roll into 4 to 5 sticks , wrapping each stick in waxed paper. Freezer or refrigerate. Slice in about 1/4-inch slices. Place about 1-inch apart on ungreased cookie sheet and bake at 350° for about 10 minutes.
Preheat oven to 375°. In 1 1/2-quart bowl, put in flour, margarine and salt. Mix with pastry blender or 2 knives until coarse. With back of spoon, press mixture firmly onto bottom and halfway up sides of buttered 8-inch square pan. Drain peaches well, reserving 1/2 cup syrup. Arrange peaches on crust in pan. Sprinkle with sugar and cinnamon mixture; bake 20 minutes. Mix reserved syrup, evaporated milk and egg, slightly beaten; pour over peaches. Bake 30 minutes more or until custard is firm, except in center. Serve warm or cold. Serves 9.
Place shortening and milk in a large heatproof bowl. Pour in boiling water and whisk until mixture is the consistency of heavy cream. In a medium bowl, mix together flour and salt. Add to shortening mixture. Mix with a wooden spoon just until dough forms a ball. Refrigerate before rolling out. Makes 1 double crust (8 servings).
Cook broccoli per pkg. instructions. Add eggs, onions, soup, and mayonnaise to make a sauce. In a casserole dish put down a layer of broccoli, a layer of cheese, and cover in a small amount of sauce. Repeat layers. Sprinkle the stuffing mix on top, and drizzle with melted butter. Bake at 350° for 30 minutes.
Mix flour and butter as for pie crust. Add beaten egg yolks, crumbled yeast, salt, sugar and sour cream. Mix together lightly. Cover bowl with damp towel and put in refrigerator overnight. In morning, divide into 3 or 4 pieces and roll out on board with powdered sugar and roll very thin. Cut in 3-inch squares and fill with nut mixture ( recipe follows). Roll each square as for jelly roll. Place on cookie sheet about 1/2 inch apart and brush with egg whites.
Mix ingredients and place shallow layer in baking dish. Cover with Doritos. Alternate layers with mixture and Doritos chips. Place in oven and bake for 30 minutes at 350°. Serves 6.
Bring sugar, cocoa, margarine and milk to a boil. Pour over mixture of oatmeal, vanilla and chopped pecans. Stir thoroughly and drop on wax paper until firm.
Mix all ingredients together. Do not drain whole kernel corn. Put into casserole and bake at 350° for 45 minutes to 1 hour, uncovered.
Put all ingredients, except buttermilk, in a bowl and mix well. Add buttermilk and beat 15 minutes on medium speed. Pour into well-greased pan and bake 1 hour and 20 minutes at 325°.
Simmer rice, water and salt for 15 minutes. Drain, if necessary. In separate pan, cook until thick: egg yolks, milk, sugar and cornstarch. Add rice to pudding mixture and stir together well. Beat egg whites with a little white sugar and spread on top of rice. Bake in a 375° oven until egg whites are golden brown. Remove from oven and allow to cool about 15 minutes. Serve and enjoy.
Mix eggs, sugar, flour and milk. Put peaches in unbaked pie shell. Pour mixture over peaches. Dot top of shell with butter. Bake at 425° for 10 minutes. Turn oven to 350°. Bake another 30 minutes.
Preheat oven to 350°. Cream together shortening and sugars. Add eggs and vanilla; beat well. Sift together flour, salt and soda; add to creamed mixture. Mix in oats and chocolate chips. Drop by teaspoonfuls on ungreased cookie sheet and bake for 10 minutes. Makes 5 dozen.
Dredge chicken in flour; season and brown in hot oil. When browned, drain on brown paper or paper towels. Put in deep pot (crock-pot if you have one). Pour approximately 3/4 cup wine over. Cover and cook approximately 1 1/2 to 2 hours. Add more wine to taste and serve with mashed/baked potatoes or fluffy rice. Can be prepared a day ahead. The drunker the chicken, the better!
Mix butter, milk, sugar and cocoa. Bring to a boil and boil 3 minutes. Mix quick oats, peanut butter, nuts and vanilla. Stir into chocolate mixture. Drop by spoon onto buttered cookie sheet. Allow to cool.
Mix ingredients in the order given. Mix well and drop by spoonfuls onto greased sheet and bake at 375° for approximately 15 minutes. Ice with a powdered sugar icing while cookies are still warm.
Preheat oven to 325°. Boil eggplant in salted water until tender. Drain thoroughly, then add margarine and mash. Add onion. Add bread with milk to mixture. Add egg yolks and salt and pepper. Beat egg whites until stiff. Fold into eggplant mixture. Pour into greased baking dish. Cook 1 hour or until golden brown.
Slice bacon in half. Cut cheese in 16 even cubes. Sprinkle cheese cubes with cayenne pepper. Wrap bacon slices around cheese cubes; use wooden toothpicks to hold together. Place on oven pan. Cook for 3 minutes on broil, then turn over and cook for 3 minutes on other side. Remove from oven. Put sliced cherry tomato halves on other end of toothpick with bacon and cheese.
Boil chicken (season). Debone chicken and set aside. Saute green pepper and onions in skillet; set aside. Cook egg noodles or spaghetti in boiling chicken broth. After noodles are done, add 1 can mushroom soup. (Additional mushrooms can be added, if desired.)
Season chicken with salt and pepper. In a medium-size frying pan, melt margarine over medium heat. Add chicken and onion and cook until chicken is opaque, about 8 minutes. Add broccoli, lemon juice, thyme and salt and pepper to taste. Add tomatoes and simmer, covered, 3 to 4 minutes, until hot.
Brown beef and sausage together. Drain. Add oregano (to taste). Add cheese and melt; spread on bread and brown under broiler.
Combine 1 cup sugar and cream cheese. Add eggs, one at a time. Add salt and almond extract. Pour into spring-form pan. Bake 40 minutes at 325°. Remove from oven. Cool for 20 minutes. Mix sour cream, remaining sugar (2 tablespoons) and vanilla. Pour over cheese cake. Bake for 10 minutes. Yields 10 servings.
Bring water to a boil and steep tea bags for 5 minutes. Remove and add remaining ingredients. Serve hot.
Peel potatoes and boil until tender. Drain well and mash. Add margarine, cream cheese, chives and a little milk, if desired. Put in buttered casserole dish and top with Cheddar cheese. Bake at 350° for approximately 1/2 hour.
Mix cream cheese, mayonnaise, onion and black olives. Spread thin coating of mixture on a tortilla. Sprinkle with grated Cheddar cheese. Add a thin layer of ham. Roll the tortilla and wrap in plastic wrap. Place in refrigerator overnight. Continue process until cream cheese mixture is used. Cut into 1-inch slices to serve.
In a bowl, whisk together vinegar, oil, garlic, oregano, basil, sugar, salt and pepper. Add onion and green pepper. Toss to coat. Stir in tomatoes, olives and cheese. Cover and refrigerate for at least an hour before serving.
Peel and wash potatoes. Cut in small wedges. Cover with water and boil until tender. Add salt and pepper, margarine and soup. Bring to boil. Add cold milk. Bring to slight boil and turn off.
Cream butter. Gradually add sugar, beating well at medium speed. Add eggs, one at a time, beating after each. Dissolve soda in milk; add to creamed mixture alternately with flour, beginning and ending with flour. Add 1 cup mini morsels, melted chocolate, chocolate syrup and vanilla, stirring just until blended. (Do not overbeat).
Heat oil for 1 minute in large saucepan over moderate heat. Add onion and saute, stirring until limp, about 5 minutes. Add potato, bay leaf, marjoram, nutmeg and stock. Bring to boil until potato is just tender, about 10 minutes.
Mix flour with baking powder, salt and cinnamon. Combine milk and beaten eggs. Beat the 2 mixtures together well. Then stir in chopped apples. Drop by tablespoon into deep hot fat (as for doughnuts). Drain on paper towel. Makes about 15.
Mix ingredients well in large bowl. Cover; refrigerate at least 2 hours. Serve with large tortilla chips. Great party dip for a large group.
Slice hot dog in half, but not all the way through. Insert cheese in hot dog. Wrap the biscuit around the hot dog and cheese. Bake at 350° for 15 minutes or until the biscuit browns slightly.
Mix cream cheese and sugar. Spread on bottom of pie plate. Pour on sauce. Garnish with nuts, if desired. Refrigerate.
Cook noodles; drain and set aside. Saute ground chuck and onions. Combine remaining ingredients together. Heat and add to meat mixture. Spread noodles in a 3-quart casserole dish; cover with meat mixture. Sprinkle 1/2 cup grated cheese over this. Bake at 350° for approximately 15 minutes. Remove and top with cashew nuts (optional) or 1 can Chinese chow mein noodles. Place in oven for 10 minutes longer.
Combine cocoa and sugar. Heat milk and margarine. Slowly add cocoa-sugar mixture, stirring constantly. Bring to a boil, add vanilla. Mixture will thicken as it cools. Serve over low-fat/nonfat frozen yogurt or angel food cake.
Combine first 6 ingredients in saucepan. Cover; simmer 10 minutes. Add corn; simmer 5 minutes. Add milk and cheese; stir until cheese melts and chowder is heated through. Do not boil.
Beat eggs until yolks and whites are well blended. Add granulated	sugar and salt. Beat in evaporated milk and vanilla. Sprinkle brown sugar into bottom of	loaf pan. Gently pour custard mixture over brown sugar. Place loaf pan in shallow baking pan containing hot water.	Bake for 1 hour in a 350° oven until knife inserted in center comes out clean. Refrigerate overnight. Before serving, run knife around edge of pan and turn out onto small platter.
Combine oil and butter over medium heat. Pound chicken between layers of Saran Wrap. Dredge chicken in flour/herb mixture and shake off excess. Saute for 2 minutes on each side until golden brown. Add mushrooms and Marsala wine. Cover and simmer for 10 minutes.
Mix all ingredients. Bake at 350° for 1 hour or until done. Recipe can be doubled.
Beat butter and sugar until fluffy. Beat in egg and salt. Gradually stir in flour until soft dough is formed. Cover tightly and refrigerate 30 minutes.
Blend cheese with butter. Add sifted flour, salt and paprika; mix well. Mold 1 teaspoon of dough around each olive to cover. At this point, you may refrigerate or freeze cheese puffs for up to 10 days. Bake puffs at 400° for 15 minutes. Serve hot.
Microwave chips and 14 oz. almond bark in 2 quart bowl on HI for 2 minutes. Stir. Microwave 1-2 minutes more until smooth when stirred. Stir in marshmallows, cereal and peanuts. Pour into greased 12 inch pizza pan. Top with cherries; sprinkle coconut on top. Microwave remaining 2 oz. almond bark and oil in measuring cup for 1 minute. Stir until smooth; drizzle over coconut. Refrigerate until firm. Cut into wedges. Makes about 16 pieces.
Trim fat from chicken and discard. Place each chicken breast between 2 sheets of plastic wrap. Pound with meat mallet until chicken is about 1/4-inch thick. Preheat oven to 350°. Pat spinach dry with paper towels. Combine spinach, Parmesan cheese, lemon peel and black pepper in large bowl. Spray small nonstick skillet with cooking spray. Add mushrooms; cook and stir over medium heat 3 to 4 minutes or until tender.
Preheat oven to 350°. Mix meats together by hand in large bowl. Add Worcestershire sauce, eggs, cracker crumbs, catsup, water and soup mix. Put in shallow baking dish. Drape loaf with bacon strips. Then pour tomato sauce over loaf. Bake for 1 1/2 to 2 hours or until done. Serves 6 to 8.
Heat oven to 425°. Sprinkle bacon and cheese over bottom of pie crust in pan. Beat eggs; add all other ingredients and mix well. Pour mixture over bacon and cheese. Bake at 425° for 15 minutes. Reduce heat to 325° for 20 minutes.
Heat oven to 300°. In bowl, combine crumbs, cocoa, sugar and butter. Press evenly on bottom of a 9-inch spring-form pan.
Cream butter well in mixer; add sugar. Cream well. Add vanilla and mix. Add flour and mix. Add pecans. Shape as crescents or in little round balls. Place on ungreased cookie sheet. Bake at 350° for 10 to 12 minutes or until tops are slightly light brown. While cookies are baking, spread several paper towels on surface on which to sift 1/2 package confectioners sugar. Carefully take up cookies and place on confectioners sugar. Then sift remaining confectioners sugar over tops of hot cookies. Cool. Lightly press cookies over sugar as you take them up to place in cookie tin.
Mix all ingredients. Dig hole inside vegetables after slicing the top. Spoon in mixture. Leave excess cut out vegetables in pan. After filling, put tops on. Baste often during cooking. Bake at 350° for 1 1/2 hours.
Beat eggs; add sour cream and stir in remaining ingredients. Pour into unbaked pastry shell and top with regular or lattice top crust. Sprinkle with more nutmeg if desired. Bake at 450° for 10 minutes, then at 350° for about 25 minutes.
Heat oil in saucepan. Saute onion and green pepper 3 minutes. Mix together cornstarch, sugar, vinegar, broth and salt. Add to the saucepan, stirring steadily to the boiling point. Add the pickles and pineapple. Cook over low heat 3 minutes. Place ribs on heavy aluminum foil tray on grill over low coals. Cook slowly with grill hood closed, turning and basting ribs with sauce frequently. Yields 4 to 6 servings.
Pour green beans in a small casserole dish. Add spices and stir. Pour soup over top and cover green beans. Sprinkle with cheese. Cook at 350° for 25 to 30 minutes.
Heat oven to 350°. Grease bottom only of 2 (8 1/2 x 4 1/2 x 2 1/2-inch) loaf pans. In large mixer bowl, combine all ingredients except chips and nuts. Blend well on medium speed. Stir in chips and walnuts. Pour into pans. Bake 45 to 50 minutes. Cool 10 minutes. Remove from pans.
Prepare lettuce, tomatoes and onion as for tossed salad. Add the chilled Ranch Style beans. Just before serving, add the grated cheese, crushed Fritos and Catalina dressing.
Mix well. Divide into thirds. Place in plastic bags and refrigerate for 3 days, kneading about 3 times a day in the bags. On the 4th day, place formed salami on a broiler pan, bake in oven at 150° for 9 to 9 1/2 hours.
Mix beans, coffee and bourbon. Place in casserole. Stand pineapple halves around edges. Sprinkle with brown sugar. Bake at 350° for 30 minutes.
Mix all ingredients well, and pour into well greased iron skillet. Bake in 350 degree oven until done and golden brown.
Combine meat, rice, egg, parsley, onion, salt, dash of pepper and 1/4 cup tomato soup. Mix well. Shape into balls and place in baking dish. Mix remaining soup with water and Worcestershire sauce. Pour over meatballs. Bake until done at 350°.
Mix spices together. An electric blender may be used to blend spices more finely. Sprinkle in small amounts over meat. Add water. Mix thoroughly. Refrigerate for 24 hours, kneading once. Knead again and shape into 5 rolls, 1 1/2-inches in diameter. Place on rack of broiling pan and bake at 300° for 2 hours, turning once. Cook and refrigerate.
Put yogurt in bowl. Mix with fork to make it smooth. Grate cucumber in a small bowl. Let stand for 1/2 hour. Squeeze out liquid. Blend into yogurt. Add salt, dill and mint. Put into refrigerator for at least an hour or two. Sprinkle dill on top before serving.
Place all ingredients (except cilantro and oregano) in the blender or food processor. Puree on medium setting for about 10 seconds, or until smooth. Pour into serving bowl. Stir in cilantro and oregano. Let sit for a 30 minutes before serving. Serves 12.
Mix the last 5 ingredients together in a buttered casserole dish. Add the peas and mix. Top with buttered bread crumbs.
Through cheesecloth, strain juice into 9 x 13-inch pan. Cover with plastic wrap; freeze until solid. When ready to serve, chop granita with metal spatula or metal pastry scraper.
Brown chops in skillet; salt and pepper. Combine soup, milk, sour cream, pepper and 1/2 teaspoon seasoned salt. Stir in potatoes, 1/2 cup cheese and 1/2 can onions. Spoon mixture into 9 x 13-inch pan. Put chops on potatoes. Bake, covered, at 350° for 40 minutes. Top with remaining cheese and onions. Bake, uncovered, 5 minutes longer. Serves 6.
Combine flour, salt, baking powder, soda and cornmeal. Add egg, oil and buttermilk. Blend in well the remaining ingredients. Pour into miniature loaf pans. Bake at 450° for 20 to 25 minutes or until done in center.
Mix all ingredients. Roll into marble size balls and flatten with fork. Bake in 300° oven for 30 minutes. Remove from pan onto wax paper or paper sacks.
Process crabmeat in food processor until chopped well. Combine crabmeat, melted butter, mayo, cheese, garlic salt and seasoned salt; mix well. Spread mixture on cocktail bread. Place on baking sheets and bake at 350° until bubbly. (Can do ahead; can freeze.)
Wash and prepare fruit. Add dry ingredients. Mix well. Pour into "Mom's Pie Crust". Dot with butter or margarine. Cover with top crust, flute edges and prick top with fork. Bake at 450° for 10 minutes. Reduce heat to 350° and bake 25 to 35 minutes.
Dissolve strawberry-flavored gelatin in boiling water. Add frozen strawberries. Stir until thawed. Add crushed pineapple and bananas (also nuts). Pour half into 8 x 8 x 2-inch pan or mold. Chill until firm. Spread evenly with dairy sour cream. Pour remaining gelatin atop. Chill until firm.
Mix well and pour into 2 round greased and floured cake pans; sprinkle with the reserved 1/2 cup of mixture for topping. Bake in preheated oven at 375° for 30 to 35 minutes until browned.
Combine ingredients and heat well. Serve over a roast that has been pressure cooked until it falls apart and has been cut up into bite size pieces. Serve as a main dish or on buns as sandwiches.
Mix ingredients together until crumbly. Put 3/4 of mixture in a 9 x 13-inch pan. Pour rhubarb mixture over this, then add remaining crumbs. Bake at 375° for 30 to 35 minutes.
Rinse and drain beans. Slice onion, celery and pepper thinly. Mix beans, onion, celery and pepper together.
Melt butter and chocolate. Add sugar; beat. Add eggs; beat. Add flour, nuts and vanilla; beat. Bake in well-greased pan at 375° for 25 minutes. Let cool in pan. Cut in squares (or pie-shape wedges) to serve with ice cream. Do not overbake.
Mix butter, mustard, Worcestershire sauce, poppy seed and onion; set aside.
Add cranberries, apples and nuts after cooking relish. Microwave 9 to 11 minutes until skins break and liquid is slightly thickened. Stir halfway through, 6 minutes. Finish cooking and stir in walnuts. Cool and refrigerate; will become thicker.
Mix all together and bake 3 hours at 325°. Serve with hot bread and enjoy.
Remove seeds from all peppers. Combine vegetables and cover with cold water. Cook 5 minutes; drain. Add sugar, vinegar and salt. Cook 15 minutes. Put in jar and seal.
Split graham crackers into halves. Place mini marshmallows on top of crackers. Put under broiler for a few seconds, until toasty. Remove from broiler and put 1/2 piece of chocolate on top of marshmallows. Put another half of cracker on top of chocolate and press gently down to flatten marshmallows.