HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease pan. In bowl, mix rice, celery soup, chicken soup and water. Pour in pan; lay chicken on top and sprinkle chicken with paprika. Bake at 350° for 2 hours, covered with foil. Uncover last 20 minutes.
Mix all ingredients except potato chips. Cover with topping. Bake at 375° for 30 minutes or until brown.
In butter or margarine, fry onions and bell peppers until tender. Mix in all other ingredients and pour over meatballs. Heat in a 350° oven about 30 minutes.
Sift together flour, sugar and soda. Cut shortening into flour. Add yeast and milk. Roll and cut into biscuits and bake at 450° for 8 to 10 minutes.
In the top of a double boiler, stir together the brown sugar, salt, light cream and 2 egg yolks, slightly beaten. Cook the mixture over gently boiling water, stirring constantly until it thickens. Add butter and vanilla.	Cool the sauce before serving.
Combine hamburger meat, sausage, soup mix, onion, celery, water and green pepper. Cook in pan on top of stove for 20 minutes. Add remaining 1/2 cup water, soy sauce, mushrooms and rice. Put in baking dish and bake 20 minutes at 350°.
Heat the oven to 375°. Mix flour, margarine, powdered sugar and baking powder and just enough milk until dough forms. Divide the dough into 6 equal parts. Shape each part into a ball. Place on an ungreased cookie sheet. Flatten slightly. Make an indentation 1 3/4-inches in diameter and about 3/4-inch deep in center of each flattened ball. Fill each indentation with about 2 tablespoons of pie filling. Bake 20 to 25 minutes. Makes 6 Kart Wheels.
Brown meat. Add remaining ingredients and mix well. Put in 9 x 13-inch baking dish. Cook at 350° for 45 minutes. Serve hot.
Brown meat and pour off grease. Slowly melt cheese, cut in chunks. Put in crock-pot. After cheese has melted, add meat, Ro-Tel and milk. Stir. Very good with your favorite chips.
Cream sugar, Crisco and butter together. Then add eggs, one at a time. Then add flour, milk and drained pineapple alternately. Place in a cool oven. Start at 325°, 1 1/2 hours. Let cool about 10 minutes before removing from pan.
Cut beef in small pieces; brown in butter. Cook onion until tender. Add salt and pepper to taste. Add mushrooms. In separate pan, pour beef consomme and thicken with cornstarch; pour in a little sherry. Spray baking dish with Pam. Line with puffy pastry. Beat up egg with a little water; coat pastry. Place beef, etc. in pastry; cover with another piece of pastry. Brush with egg and bake at 350° until golden brown, approximately 30 minutes. Great dish!
Preheat oven to 350°. Cool potatoes with jackets on. Dice potatoes, leaving some peeling. Cube cheese and sprinkle on top. Simmer onions in butter 5 minutes. Add to potatoes with pimentos, bread cubes, onion salt, garlic salt and parsley. Toss. Spread into baking dish and sprinkle with paprika. Bake in 350° oven until cheese melts and bubbles (about 30 minutes).
Place chicken in a greased 12 x 7 x 2-inch baking dish. Combine remaining ingredients. Pour over chicken. Bake, uncovered, at 350° for 1 hour or until done. Baste frequently. Serve with hot cooked rice.
Saute onion, pepper and rice in bacon drippings. Add consomme, Worcestershire, salt and cumin seed. Bring to a boil, stir and cover, reduce heat to simmer and cook 20 minutes.
Cream sugar and shortening until fluffy; add egg and beat well. Add mashed bananas. Stir in dry ingredients slowly. Bake at 350° for 1 hour.
Mix the cake mix, yeast and flour together well. Stir in hot water. Let rise until double in bulk. Roll into a rectangle on floured surface. Spread with softened margarine. Sprinkle with cinnamon and sugar. Roll jelly roll style. Cut into 1 1/2-inch slices. Place on a greased baking pan (2 inches deep). Let rise until double. Add topping.
Mix all ingredients and form into bite size balls. Bake until golden brown at 350°.
Mix together refried beans and picante sauce. Melt cheese and add to other mixture. Keep warm.
In large pot, saute onion in margarine. Add ground beef and brown. Add vegetables and V-8 juice. Cook, stirring occasionally, for about 15 minutes.
Combine brown sugar, butter, salt and the 1/2 cup milk. Bring to a boil, and boil for 2 minutes. Add peanut butter, vanilla and powdered sugar. Pour into greased 9x9-inch pan and allow to cool.
Prepare beets. Cut off all but 1 inch of beet tops. Wash beets and leave whole with root ends attached. Pierce each beet with a knife. Place beets and 1/2 cup of water in 1 1/2-quart casserole. Cover tightly and microwave on High for 18 to 25 minutes, stirring every 5 minutes until tender. Let stand, covered, 5 minutes. Run cold water over beets; slip off skin and remove root ends. Slice beets.
Stir boiling water into jello until dissolved. Stir in cold water and cinnamon. Pour 2 cups of gelatin into bowl. Refrigerate 1 1/2 hours until thick. Reserve 1 cup at room temperature.
Mix ingredients together as you would a meat loaf. Divide into 2 portions. Roll out in sausage shape and wrap in Handi-Wrap. Refrigerate 24 hours. Bake at 300° for 1 hour in a pan up on a rack.
Place shrimp in saucepan with water. Boil and cook 3 to 5 minutes. Mix together shrimp, mayonnaise, celery and onion. Season to taste with salt, Worcestershire sauce, white pepper, dry mustard and lemon juice. Spread mixture onto open buns and top with grated Cheddar cheese. Sprinkle a dash of paprika over cheese for color. Place these shrimp boats onto a cookie sheet and bake at 400° until golden brown, only takes a few minutes.
Cook brown sugar, margarine and light corn syrup in a small saucepan, just until margarine is melted. Pour mixture into 13X9 pan. Arrange bread slices in a single layer, but snugly packed on top of caramel syrup. In medium bowl mix, eggs, milk, cinnamon until well blended. Pour over bread in baking dish. Cover and refrigerate overnight. Remove cover. Bake at 350 degrees for 30 minutes. or until center appears set and top is slightly brown. Let stand about 10 minutes before serving. Serve two slices on plate topped with fresh fruit and whipped cream or powdered sugar.
Mix ingredients together and pour into a greased casserole dish. Bake at 350° for 1 hour.
Melt margarine; stir in brown sugar. Alternate flour and eggs; stir well. Add vanilla and nuts; stir. Pour into 9 x 13-inch pan lined with foil or well-greased. Bake at 325° for 30 to 35 minutes. Cut while hot.
Pound garlic with salt. Add tahini and lemon juice. Mix until smooth. Serve over warm fish or steamed vegetables.
In a large bowl or casserole dish, combine Velveeta, salsa and sausage. Cook eggs (do not add salt) in lightly oiled skillet. Add eggs to cheese mixture. Warm flour tortillas according to package. Place four or five tablespoons of mixture in each tortilla and roll up. Place on platter; serve with extra salsa and sour cream.
Whip cheese and cream together; chill. Serve with strawberries, pineapple chunks, cantaloupe, etc.
Mix first 4 ingredients together and slowly bring to a full rolling boil. Stir constantly. Do not let milk scorch. Boil 2 1/2 minutes, stirring constantly. Remove from heat, add pecans and vanilla. Beat until mixture begins to thicken. Drop level tablespoonfuls onto wax paper or foil. Cool. Store in airtight container.
In a large pan, mix together all ingredients, except the pecans. Cook to a soft ball. (Use candy thermometer.) Cool. Add chopped pecans and beat hard until mixture is stiff and creamy. When stiff, drop with a teaspoon onto a greased cookie sheet about 4-inches in diameter. Press whole pecans on top of each one. Wrap pralines in oiled or waxed paper.
Prepare pudding. Pour into crust. Slice bananas over pudding. Put pineapple over bananas. Cover with Cool Whip and garnish with cherries and chopped nuts.
Combine the cream cheese, sour cream and mayonnaise; spread over 12-inch pizza pan. Scatter shrimp on cheese layer. Cover with seafood sauce. Then layer on the shredded cheese, green pepper, onion and tomato. Cover and chill until serving time. Serve with assorted crackers.
Mix cabbage, onion, bell pepper and 2 cups sugar together and let stand while preparing next part. Mix vegetable oil, vinegar, celery seed, salt and 1/2 cup sugar to a boil. While hot, pour over cabbage mixture and stir. Refrigerate and stir a couple of times. Better if made a day ahead of time to be used.
In large mixer bowl, beat cheese until fluffy. Gradually beat in condensed milk until smooth. Stir in lemon juice. Add vanilla. Pour into prepared pastry shell. Chill for 3 hours or until set. Top with strawberries and glaze. Refrigerate any leftovers.
Mix all in a bowl. Pour into a lightly greased pie dish and bake for 40 to 50 minutes at 350°. Makes own crust.
Dissolve bouillon in boiling water. Combine bouillon, egg and remaining ingredients, mixing well. Shape into 6-inch loaf. Bake in lightly greased pan at 350° for 55 minutes. Serves 4 to 6.
Combine the rhubarb, flour, sugar, cinnamon and salt in a 10 x 6 x 12-inch baking dish. Add 1 tablespoon of water and cream together. Set aside.
Mince garlic in blender, using Port wine for liquid. Add mayonnaise, tarragon and buttermilk. Blend on low speed. Fold in Bleu cheese.
Beat egg whites with salt and cream of tartar at high speed until it forms soft mounds. Gradually add sugar, continuing to beat. Beat 3 more minutes or until it forms stiff peaks.
Cut and trim round steak into serving size pieces. Wipe with paper towels. Season with salt and pepper. Pour a little olive oil in bottom of a heavy pot. Brown meat, uncovered, on both sides. After meat is browned, remove. Under low heat, saute onions and green peppers. Add a clove of garlic. (May add celery also.) When vegetables are limp, add a can of tomato sauce, instant soup mix and 2 cans of water. Simmer 1 1/2 hours. Meat will be "fork tender." (Add water, if sauce cooks down.)
Combine the butter and confectioners sugar and mix with beater until blended and smooth. Add the berry juice a bit at a time until the desired spreading consistency is reached. Frost the Simple Strawberry Cake.
Mix apples and sugar thoroughly. Let stand while you mix the other ingredients in a large enough bowl to hold the entire mixture. Beat eggs slightly. Beat in oil and vanilla. Stir in flour, salt, soda and spices alternately with sugar-apple mixture. Pour into well oiled and floured 13 x 9 x 2-inch pan. Bake about 1 hour at 350°.
Fold (don't beat) the first 4 ingredients together. Layer vanilla wafers, bananas and pudding mixture. Sprinkle crumbled wafers on top.
Combine orange juice, strawberries, skim milk, water and honey in blender. Blend on high speed until smooth - about 1 minute.
Spread cream of chicken soup over bottom 9 x 13-inch baking dish. Stir sour cream with soup a little. Place chicken on top of mixture. Cover with foil. Bake 30 minutes at 350°. Remove from oven. Place cheese on top of chicken. Cover and return to oven. Bake 15 minutes. Remove from oven. Cover with Stove Top dressing out of can. Bake 10 minutes uncovered.
Cook chocolate and milk until they boil. Let mixture cool; beat eggs. Add sugar. Add chocolate mixture and add flour (sifted with baking powder). Add vanilla and bake in 2 (9-inch) pans at 350° for about 25 minutes. Cool on racks.
Cream together butter and sugar. Add flour, vanilla and pecans. Bake at 275° for 50 minutes. Dip in powdered sugar.
Heat oil in a large skillet and saute the onion, garlic and carrot over medium heat until soft and golden brown. Add tomatoes, parsley, oregano, basil, salt and pepper. Partially cover, reduce heat and simmer 10 minutes.
Prepare Jell-O; after Jell-O is set, whip until fluffy. Stir sugar and crushed pineapple into cranberries, walnuts, oranges, celery, apples and grapes. Stir fruit mixture into Jell-O. Refrigerate about 2 hours. Thirty minutes before serving, fold in whipped cream and marshmallows.
Place grease in skillet; heat. Cut onions in 1-inch pieces. Pour in skillet. Add salt and fry until onions are wilted.
Salt and pepper chicken; brown in skillet in small amount of olive oil. Place chicken in large roaster. Sprinkle celery, pepper, onion, garlic and pimento (and peas) over chicken. Add rice and water. Float 1 saffron thread at a time over casserole until all are used. Cover; cook in a 350° oven for 1 hour. Serve with Cuban bread and green salad.
Cream sour cream, mayonnaise and cream cheese together in bowl. Add shrimp, vegetables, chili sauce, Worcestershire sauce, Tabasco sauce and salt; mix well. Soften gelatin in shrimp water and lemon juice in saucepan. Cook over low heat until dissolved. Add to cream cheese/shrimp mixture; mix well. Pour into large mold; chill until firm.
Season cleaned shrimp well with seasoned salt and lemon pepper. Toss shrimp with melted oleo. Lay in a 9 x 13-inch pan. Sprinkle with bread or cracker crumbs. Bake at 375° for 20 minutes.
Combine cheese and potatoes. Add other ingredients. Bake at 350° for 45 minutes. Serves 8.
Make jello according to directions on package. When starting to thicken, whip in cream cheese. Then add pineapple. Put in mold.
Note: You can buy the green can of broken shrimp. It is cheaper and shrimp will break anyway.
Place rye bread (buttered on bottom side) on cookie sheet. Add a layer of corned beef. Saute sauerkraut in butter. Layer sauerkraut over corned beef. Add dressing now, if desired. Top with sauerkraut. Bake until cheese melts and is lightly browned. Makes approximately 40.
In large bowl, sift together flour, sugar, baking powder and salt. Add dates, nuts and fruit; stir to coat well. Combine eggs and vanilla. Mix into flour nut mixture. Spoon into loaf pans (2 large or 4 mini). Bake at 325° for 1 hour.
Cream together cream cheese, sugar, vanilla and peanut butter. Fold in Cool Whip. Pour into shell and chill 1 to 2 hours.
Preheat oven to 350°. In mixing bowl, combine flour and sugar; cut in margarine until crumbly. Press into 9 x 13-inch greased glass baking dish. Bake for 15 minutes; let cool.
Place garlic and green onion in food processor with metal blade. Process until minced. Add drained garbanzo beans and puree until smooth. Add spinach, lemon juice, water, tahini paste and salt. Process until mixed.
Combine egg white and milk. In another bowl, mix bread crumbs, Parmesan cheese and seasonings. Dip each chicken breast in the egg mixture, then in the crumb mixture.
Add sugar slowly to beaten eggs. Add other ingredients. Pour into freezer and finish filling container with milk.
Pour juice off peas and corn. Pour into casserole dish. Add soup. In pan melt 1/2 stick butter; crumble in crackers until all the liquid is absorbed. Spread over top of dish. Bake at 350° for 20 to 30 minutes. Serves 6 to 8.
Place peanuts and sugar in syrup in a glass bowl. Stir. Microwave on High for 4 minutes. Take out, stir well and microwave 4 more minutes. Take out, add margarine, stir well and microwave 2 more minutes. Take out; add vanilla and soda. Mix well. Pour onto buttered sheet of foil. Cool and break into pieces.
Mix meats in a large bowl. Put in eggs. Add salt and pepper. Add garlic salt, oregano and parsley. Add bread crumbs. Soak bread in warm water, squeeze excess water and put in with meat mix. If too soupy, add bread crumbs. If too dry, add milk or olive oil. Mold into meatballs. Do not fry, just add meatballs to sauce.
Combine pumpkin, sugar, salt and spices. Blend in eggs, milk and evaporated milk. Pour into pie crust (have edges crimped high because amount of filling is generous). Bake at 400° for 50 minutes or until knife inserted halfway between center and edge comes out clean. Cool.
Boil green tomatoes and sugar for 10 to 15 minutes. Add jello and mix thoroughly. Boil another 5 minutes. Pour into pint jars and process in water bath canner for 35 minutes.
Cut out stems of peppers and remove seeds. Boil peppers for 5 minutes in salted water; drain and set aside. Heat oil. Put celery, onion and ground turkey in skillet. Saute celery and onion, being careful not to burn. Brown the turkey. Add the rice, sauce and spices; let simmer 5 to 10 minutes. Fill the peppers with the rice mixture; top with grated cheese. Place in a half inch of water in a baking dish. Bake at 350° until peppers are tender and cheese is browned, about 30 minutes.
Melt chips. Add peanuts and noodles. Drop on waxed paper. Instant treats!
Cook rice and broccoli by package directions. Mix together and bake 30 minutes at 350°.
After mashing potatoes, and while hot, add cream cheese, sour cream, butter, salt and pepper. Whisk or beat until smooth. Pour into greased 9 x 13-inch casserole and sprinkle with Lawry's salt. Bake at 350° for 20 minutes. Serves 10 to 12.
Cream butter and sugar; mix in flour and nuts. Shape into a ball. Cut in half. Color one with red food coloring and the other half with green food coloring. Shape into small flat cookies. Bake at 350° for 10 to 12 minutes. Cool and roll in granulated sugar. Wonderful at Christmastime.
Mix first four ingredients in large cooking pot and simmer until vegetables are tender. Add noodles, tomatoes, parsley and basil. Serves 6 to 8.
Melt butter. Add cocoa and sugar. Remove from heat. Add eggs. Beat thoroughly. Add salt and vanilla, then add flour. Stir until thoroughly mixed. Add nuts and spread evenly in well-greased 9 x 13-inch pan. Cook at 350° for 15 to 20 minutes. Turn off oven. Spread marshmallows over brownies and place back in oven until marshmallows are soft, but haven't lost shape. Spread topping over marshmallows. Let brownies get cold before cutting.
Mix all ingredients together. Form a ball and pat into a greased baking dish. Bake at 350° for 1 hour.
Stir together berries and 1/4 cup sugar. Combine remaining sugar and all ingredients except whipped topping. Mix well. Spread into a greased pan. Bake at 450° for 15 to 18 minutes. Let cake cool, then cut into squares. Top with berries and whipped topping.
Mix ingredients. Chill dough 3 hours or overnight. Roll out very thin. Cut into 1-inch strips 3 to 5 inches long. Cut slit in center. Pull one end of dough through slit. Place on ungreased cookie sheet. Bake 10 to 12 minutes at 350°. Cool. Sprinkle with powdered sugar.
In a large bowl or pitcher, combine lemonade concentrate and 1 can water. Add apricot nectar and pineapple juice. Slowly pour ginger ale down side of bowl or pitcher. Stir gently with an up and down motion to mix.
Cook macaroni as package directions. Drain. Make a white sauce of the oleo, flour and milk. Stir in Worcestershire sauce, macaroni and ham. Turn half the mixture into an oblong 2-quart baking dish. Layer with half the cheese. Add remaining macaroni and ham mixture. Top with remaining cheese. Sprinkle with bread crumbs. Bake at 375° until hot and golden, about 20 to 30 minutes. Yields about 6 servings.
Knead well the first 4 ingredients and vanilla. Roll in small balls. Put toothpick in top of each. Place on cookie sheets lined with waxed paper. Chill thoroughly.
Cream butter. Gradually add sugar, beating at medium speed of electric mixer until light and fluffy. Stir in molasses. Add eggs, one at a time, beating after each addition. Combine flour, soda, cream of tartar and ginger. Add to creamed mixture alternately with whipping cream, beginning and ending with flour. Mix after each addition. Pour batter into greased and floured 10-inch tube pan. Bake at 325° for 1 1/2 hours or until cake tests done. Ice as desired.
Mix water, sugar, syrup and salt; cook to soft ball stage (234° on candy thermometer). Add peanuts to hard stage (300° or crack stage). Take off heat. Put in butter, soda and vanilla. Pour into buttered cookie sheet and spread. Let cool. Break into pieces.
Stir marshmallows and Hershey bars into hot milk. When all are melted, cool. Add Dream Whip. Pour into a baked pie crust. Refrigerate overnight.
Mix pudding as directed. Combine pudding and Cool Whip. Place layer of crackers, then pudding mixture. Repeat. Last layer: Frost crackers with frosting. Refrigerate.
Brown the beef in oil. Add 1/4 cup sour cream, bay leaf, onions, carrots, salt and pepper. Cover and simmer 2 1/2 hours, basting with additional sour cream to prevent burning. Sprinkle flour over meat and turn it over. Sprinkle with more flour. If necessary, add more sour cream for the sauce. Cook, uncovered, 30 minutes. Serve the pot roast with noodles or potatoes and any kind of vegetables.
Cook noodles as directed on package; drain. Put in a large mixing bowl. Add all remaining ingredients; mix well. Turn mixture into a 2-quart casserole dish. Bake at 375° for 25 to 30 minutes, or until cheese melts and casserole is heated through.
Heat milk and blend in small pieces of chocolate. Stir with wooden spoon until melted. Set aside to cool. Whip cream until stiff. Beat egg whites and lemon juice until peaks form. Fold whipped cream into chocolate mix gently. Add egg whites. Spoon into 8 dessert bowls. Chill and garnish with sweet dark chocolate shavings.
Mix all dry ingredients, then add onions, milk and beaten egg. Drop by spoonfuls into hot fat and fry to golden brown. Drain and serve hot.
Combine all ingredients and spread in greased 9 x 13-inch pan. Bake at 350° for 25 to 30 minutes or until golden brown. Cut in small squares.
Blend all thoroughly. Form into 2 logs. Roll in chili powder. Wrap in Saran Wrap or foil. Should make a couple days before serving. Keeps well in refrigerator. May be frozen.
Pour 1 1/2 cups hot boiling water over 1 cup oatmeal. Let stand. Mix the rest of ingredients together. Add to oatmeal. Bake at 350° for 30 minutes.
Cook rice according to package. Cube cooked chicken. Mix with rice and chill 1 to 2 hours in refrigerator. Gently mix together all ingredients. Chill overnight.
Mix cream cheese and sour cream together with mixer. Add oregano and garlic powder. Spread in bottom of a baking pan and cover with the pizza sauce. Layer any topping you prefer on top. Bake at 350° for 20 minutes (until bubbles around the edges). Add Mozzarella cheese and return to oven for 5 minutes (until cheese is melted). Let set about 5 minutes. Dip is for tortilla chips or crackers.
Preheat oven to 350°. In a bowl, mix the butter, sugar and egg. Stir in flour, almonds and the grated lemon rind. Shape into 54 balls. Put on greased cookie sheets, and with floured fingers, press each into thin 3-inch rounds. Bake for 7 to 10 minutes, until edges are brown. Cool 1/2 minute on cookie sheets, then cool on racks. Store in airtight container in a cool dry place.
Proof yeast in 1/2 cup warm water along with the sugar (about 5 minutes). Add proofed yeast to the rest of the ingredients and mix until dough sticks together enough to clean sides of the bowl. Turn dough out onto floured surface and knead until smooth. Let rise in greased bowl; punch down and shape into loaves. Bake at 400° for 30 minutes. Yields 2 regular size loaves or 4 mini loaves.
Thaw raspberries; reserve juice. Dissolve jello in hot water. Add cold water and juice. Chill until it begins to thicken. Fold in cranberry sauce and raspberries. Pour into mold. Refrigerate until firm.
Dissolve Jell-O in water. Add thawed strawberries, fruit cocktail, pineapple, nuts and bananas. Pour half of mixture in mold greased with mayonnaise. Refrigerate until firm (only refrigerate Jell-O poured in mold). Spread sour cream over mixture in mold. Then spread the remaining Jell-O mixture over the sour cream layer and chill until firm.
Brown stew meat in oil, add onions and saute. Add three cups water and beef bouillon. Salt and pepper to taste. Simmer until beef is tender. Slice mushrooms, add to beef. Add 1 more cup of water, simmer until mushrooms are tender. Add sour cream, then cornstarch to thicken. Serve over boiled egg noodles. Sprinkle on Parmesan cheese for added taste.
Heat oil in wok. Fry the garlic, then add the dried chilies. Add the onion and heat until translucent. Add the fish sauce and soy sauce. Add the chicken and stir-fry until cooked through. Add cashews and heat 3 minutes more. Remove from heat and add green onions. Serve with steamed white rice.