HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 350°. In a large bowl, combine the turkey, celery, rice, almonds, green pepper, onion, lime juice, salt and black pepper. In a medium size bowl, combine the mayonnaise and mushroom soup. Add to the turkey mixture and stir to combine all the ingredients. Pour the mixture into a greased 1 1/2-quart casserole dish. Top with crushed potato chips. Bake for 30 minutes. Makes 4 servings.
Brown hamburger well. Add oregano, salt and pepper. Add chili beans. Start with handful of Fritos on your plate, then hamburger mixture, cheese, onion, green peppers, lettuce and tomato. Pour taco sauce on top.
Melt marshmallows and butter. Pour over other ingredients that have been well mixed. Put in loaf or tube pan and leave 2 weeks in icebox. Take out of pan and wrap in wax paper or foil and leave in icebox.
Mix and pour into a greased 13 x 9-inch pan. Bake for 30 minutes at 350°.
Put greens in large pot with water. Add bony pieces of chicken such as wings, necks and ribs. Season with salt, pepper and shortening. Cook all together until done.
In hot oil, saute garlic, salt, ginger and pepper until garlic is golden. Add meat and brown for 2 minutes. Remove meat from pan. Add green peppers and onions; cook 3 minutes. Mix water with cornstarch and add to mixture. Return meat to the pan and add all remaining ingredients. Simmer until thick. Serve over hot rice. Serves 6.
Mix milk, nuts and raisins. Cook over low heat 4 minutes. Spread over Ritz crackers and bake at 350° for 7 minutes. Cool. Spread with frosting.
Soften cream cheese at room temperature. Bake pie crusts according to package directions. Set aside to cool. Bring water to boil and add to gelatin. It is important to stir well until thoroughly dissolved. Add milk to pudding mix and blend according to package directions. Add dissolved gelatin and cream cheese to pudding mix and beat with mixer until blended. Pour into pie crust and refrigerate.
Mix and cover with buttered bread crumbs. Bake at 350° until brown. Serves 4.
Brown meats; drain. Put in crock-pot with cheese and salsa. When cheese is melted and hot, enjoy with corn chips.
Put margarine in 15 x 10-inch jelly roll pan and melt in a warm oven. Mix next 3 ingredients and sprinkle evenly in the pan. Mix eggs and orange juice. Dip bread in the mixture, soaking well. Arrange evenly in pan and spoon any remaining mixture on bread. Bake at 400° for about 25 minutes. Let stand one minute. Lift pieces onto platter, sugar side up. Serves 4.
Mix all ingredients well. Shape in loaves. Place in shallow pan. Bake at 325° for 1 hour.
Spray muffin tin with nonstick cooking spray. Preheat oven to 350°. Mix together the biscuit mix and orange juice. Fill muffin cups 2/3 full. Bake for 15 minutes. In a small bowl, combine the powdered sugar and milk until smooth. Drizzle over the warm muffins. If desired, poke a hole in the baked muffin and fill the center with the gooey glaze. Makes one dozen.
Dough: Cream together the brown sugar, shortening and eggs, then add flour to make dough to handle. Roll 1/4-inch thick and spread with filling.
Combine all ingredients. Bake at 325° for 1 hour in unbaked pie shell.
Brown hamburger and onion. Drain on paper towel. Put into casserole. Add tomato soup, milk mixture and 1 can string beans, drained. Top with mashed potatoes and bake in 350° oven about 20 minutes or until thoroughly heated.
Slice mushrooms. Saute with onion and green pepper in skillet. Add gravy; simmer for 10 minutes. Thin with a little water, if necessary. Add meat; simmer gently until meat is heated. Serve on noodles, rice, biscuits or toasted bread cups.
Preheat oven to 350°. Sift together flour, salt and baking powder. Set aside. In a large bowl, lightly beat eggs, then cream in sugar. Add milk, oil and vanilla to the egg and sugar mixture, mixing well. Gradually add the sifted dry ingredients as you beat at medium speed; do not overmix. Pour cake mixture into greased and floured 9 x 13-inch pan and bake for 40 to 45 minutes. Test for doneness. Cake will be lightly golden brown and toothpick inserted in center should come out clean. Serves 15.
Mix all ingredients together and pour over skinned chicken breasts. Bake at 350° for 1 hour. This is enough sauce for 12 chicken breasts.
Combine all ingredients by hand. Pour into 2 greased and floured loaf pans. Bake at 350° for about 45 to 55 minutes.
Peel and boil potatoes. Mash potatoes, mixing in all other ingredients until well blended. Pour into pie shells and bake at 350° for 30 minutes or until done. Makes 2 pies.
Rub each piece of chicken with small amount of olive oil and place in dutch oven. Add remaining ingredients and toss. Cover and bake in 375° oven for 1 1/2 hrs.
Sprinkle gelatin over water in saucepan. Place over low heat. Stir until gelatin dissolves, 2 or 3 minutes. Remove from heat. Add brown sugar and stir until dissolved.
Mix all ingredients (except ketchup) in bowl. Pour into loaf pan. Spread ketchup on top. Bake 1 hour at 350°.
Cream together margarine and sugar. Add eggs, one at a time. Alternate flour and sour cream, starting and ending with flour. Mix soda with last of sour cream. Coat nuts with flour before adding. Add other ingredients. Bake at 250° for 1 1/2 hours.
Combine in a mixing bowl flour, oats, brown sugar and baking soda. Cut in butter until mixture resembles coarse crumbs. Reserve 1/2 cup of the flour mixture. Press remaining flour mixture into the bottom of an ungreased 9 x 9 x 2 inch baking pan. Spread with preserves. Sprinkle with reserved flour mixture. Bake at 350° for 30-35 minutes or until top is golden. Cool in pan on wire rack. Cut into bars. Makes 2 dozen.
Combine all ingredients and drop into shallow grease to form patties. Fry until brown on both sides.
Place 1/2 pound caramels, 1/2 cup water and 1/4 cup margarine in top of double boiler. Heat, stirring frequently, until caramels are melted and sauce is smooth. Combine 2 slightly beaten eggs, 3/4 cup sugar, salt and vanilla. Gradually add the caramel sauce, mixing well. Add pecans. Pour into an 8-inch unbaked pie shell. Bake in hot oven (400°) for 10 minutes; reduce heat to 350° and bake 20 minutes.
Preheat oven to 350°. Cream together shortening and sugar; add molasses and mix well. Add sour milk and mix well; add egg and mix well. Sift together flour, soda, nutmeg, ginger and cinnamon. Add to shortening and sugar mixture; blend well. Pour into 8 x 8-inch baking pan. Bake until done, approximately 20 to 30 minutes. If desired, may be topped with Dream Whip (prepared according to package) before serving.
Mash bananas thoroughly. Measure 4 cups into 4 to 6-quart kettle. Add sugar, lemon juice, cherries and butter. Mix well. Bring to a hard, rolling boil, stirring constantly. Reduce heat and simmer gently (uncovered) for 20 minutes, stirring often. Pour into hot jars, leaving 1/2-inch headspace. Adjust lids. Process in boiling water bath for 10 minutes.
Place frozen rolls in Bundt pan. Sprinkle brown sugar, pudding and cinnamon over top. Drizzle the butter over all. Bake at 350° for 20 to 25 minutes. Can add nuts if desired.
Combine all ingredients, adding hot milk last. Pour into baking dish and bake 1 hour at 350°.
Grease a 9 x 9 x 2-inch baking pan; set aside. In a large mixing bowl, stir together the flour, corn meal, sugar, baking powder and salt. Make a well in center of the dry mixture. In a medium mixing bowl, combine applesauce, milk and cooking oil. Add liquid to dry mixture; stir until just moistened (batter should be lumpy). Bake in a 425° oven for 20 to 25 minutes, or until a wooden toothpick comes out clean.
Mix well! Makes enough for 2 loaves of bread. Cut into 4 or 5 long strips.
In large saucepan cook zucchini, mushrooms, onion and green pepper in small amount of boiling water for 4 to 5 minutes or until crisp-tender. Drain well and set aside.	In same saucepan combine soup and cornstarch; cook and stir until thickened and bubbly. Cook and stir 1 to 2 minutes more. Remove from heat. Gently stir in cottage cheese, tuna, dill weed, garlic powder and cooked vegetables. Turn into 12 x 7 1/2 x 2-inch baking dish. Sprinkle with Mozzarella, Parmesan and paprika. Bake, uncovered, at 375° for 20 to 25 minutes or until heated through. Let stand 10 minutes before serving. Makes 8 servings.
Cook carrots in small amount of boiling, salted water for 10 minutes. When tender, drain; set aside.
Combine sugar, water and honey in saucepan. Bring to a boil. Cook until it forms soft ball stage (235° on a candy thermometer). Remove from heat. Add vanilla. Dip pecans into syrup; place on wax paper to cool.
Boil water and applesauce. Pour over jello. Put half of mixture in mold. Place in refrigerator to set. Soak gelatin in water. Dissolve in hot water. Add cottage cheese, celery and mayonnaise. When applesauce mixture has started to set pour this on and add remainder of applesauce mixture. Return to refrigerator to mold. Serves 8.
Mix whipping cream and light brown sugar in an 8 cup bowl. Put in the microwave on full power for 12 minutes. Do not stir. Take out and add butter and pecans. Drop by spoon on aluminum foil.
Cream together margarine, sugar and brown sugar. Add eggs and vanilla. Add flour, salt, baking soda and baking powder. Measure each cup of oatmeal in blender and grind, then stir by hand into cookie dough. Grind candy bar in blender and add to cookie dough. Stir in chocolate chips. Roll into ping-pong size balls. Bake at 375° for 6 to 7 minutes. Makes 12 dozen.
Bake at 350° for 20 to 25 minutes. Grease frozen bread. Cover and let rise to double in size. Punch down and roll out on floured board to 15 x 19-inches. Melt 2 tablespoons butter. Brush over dough. Mix white sugar and cinnamon and sprinkle over dough. Roll up. Punch to close; cut to make 12 buns. Grease baking dish. Pour 1/2 of the following on bottom. Add buns and pour remaining over top.
Dissolve Jell-O in water. Add fruit and nuts. Place 1/2 of mixture in 8 x 11-inch dish. Let set in refrigerator, leaving remainder set at room temperature. When mixture in refrigerator sets, spread sour cream over top and then add remaining mixture. Return to refrigerator.
Mix all ingredients. Place in tube pan. Start with cold oven and bake at 250° for 2 hours.
Brown meat in flour and oil. Spread one can of soup in bottom of dish. Layer pork chops, pepper and onion slices.
Preheat oven to 350°.	Wash chops and pat dry. Mix crumbs, onions, celery, parsley, salt and wheat germ. Stuff when moistened with enough milk to hold together. Brown the chops in butter in a hot heavy pan with a tightly fitting lid. Add stock. Cover and bake for 1 hour and 15 minutes.	Serves 4.
Mix together butter and sugar with your hands. Add vanilla and work in well. Add milk if mixture is too dry.
Place eggs, lemon juice, vanilla, sweeteners and half of cottage cheese in blender. Blend. Add other half of cottage cheese and blend. Add ice cubes one at a time. In saucepan, sprinkle gelatine over juice until dissolved. Add to blender mixture. Blend. Add pineapple. Pour into an 8-inch square pan. I sprinkle with cinnamon.
Beat eggs; add next 3 ingredients. Stir in dry ingredients. Pour into well-greased angel food cake pan. Bake at 300° for 2 hours (cake pan baking time will not be as long).
Mix together; save some crumbs for topping along with butter. Bake 1 hour at 375°. Makes a large dish.
Fry and drain beef; add sauce. While doing this, boil water and add noodles. Cook until just tender; fork during cooking to separate. Drain noodles. Cool with cold water. Make sure they are drained well. Now place a layer of noodles in an 8 x 10-inch pan (or smaller if you would like more layers). Now add sauce layer and then cottage cheese; spread thinly. Now add Mozzarella cheese. Continue layers until gone. Bake at 350° for 15 minutes; then cool 10 minutes. This gives it more flavor.
Melt butter in saucepan over low heat. Add sugar. Stir until mixed well.	Beat egg. Add a small amount of hot mixture to egg. Put warmed egg back in saucepan. Add vanilla and dates. Cook until dates are completely broken up.	Remove from heat and cool 5 minutes. Mix Rice Krispies and nuts in a mixing bowl. Add cooked mixture and mix thoroughly. Shape into balls and roll in coconut. It is easier to shape ball if you put butter on your hands.
Brown meat in oil in heated skillet. In large roasting pan, mix soy sauce, coffee, bay leaves, garlic, oregano and one sliced onion. Transfer meat to roasting pan. Top with second sliced onion. Cover and bake in 300° oven for 3 1/2 to 4 hours, basting every hour with pan juices. If liquid begins to boil away, add another cup of coffee and a splash of soy sauce. Serve with pan juices.
Heat lentils, water and salt to boiling, reduce heat, cover and simmer for 25 minutes or until tender. Drain and mash.
Brown meat and drain grease. Blend next four ingredients. Stir in meat, cheese, onion and pepper. Put in pie shells. Bake in a 350° oven for 40 to 60 minutes.
Mix all together. Bake at 350° until done, about 30 to 40 minutes.
Heat together cream of chicken soup, water and 1/4 cup margarine. Add potatoes, cheese, onion and sour cream. Mix well. Put into casserole dish. Mix corn flakes and 1/4 melted margarine. Put on top of casserole. Bake at 350° for 45 minutes. Cover loosely with foil for about 20 minutes.
Mix first 7 ingredients together. Fold in nuts and chocolate chips. Pour into greased 9 x 13 pan. Bake at 350° for approximately 25 minutes (test a few minutes before; if not done, continue baking). Will be done when toothpick comes out clean.
Put 7-Up and Hawaiian Punch in bowl. Drop scoops of sherbet in bowl. Serve.
Trim excess fat from meat. In Dutch oven, heat trimmings until 1 tablespoon fat accumulates. Discard trimmings. Rub meat with 2 tablespoons flour. Brown the meat in hot fat. Season with salt, marjoram, thyme, basil and pepper. Add sliced onion and 1 cup water. Cover and cook at 350° for 2 hours. Add vegetables and 1/2 cup water. Sprinkle with 1/2 teaspoon salt. Cover and cook until meat and vegetables are tender, 1 to 1 1/2 hours. Remove to warm platter.
Measure the peanut butter, vanilla, oats and salt. In heavy saucepan, combine sugar, margarine, cocoa, and milk. Bring to a rolling boil for 1 minute. Remove from fire and quickly add the peanut butter, vanilla, oats and salt. Mix well and drop by spoonfuls onto wax paper. Allow to cool. Mixture will harden quickly.
Combine cornmeal, flour and poultry seasoning. Add milk and eggs. Mix well. Add celery, onion and oil. Pour in a large iron skillet sprayed with Pam. Bake at 350° for 30 minutes or until done. In a large bowl mix with salted broth. Add turkey or chicken if desired. Mix well and place in a large, greased baking dish. Keep covered and stored in refrigerator until ready to serve. Before serving, heat in oven until slightly brown and hot.
Melt butter in deep baking dish. Mix Bisquick, sugar and milk. Pour batter into margarine in dish. Place fruit over top of mixture; do not stir.
Mix 1 can crushed pineapple (undrained) and stir in package of vanilla pudding together in a bowl. Blend in Cool Whip. Pour in crust and let set for at least 2 hours. Then serve.
Slice raisin bread into 3/4-inch pieces. Place in shallow buttered 1-quart baking dish; set aside. Heat milk with butter until hot and butter is melted (do not allow to boil). Beat eggs with vanilla, salt and sugar. Add hot milk mixture, stirring constantly. Pour over bread. Allow to stand 5 minutes. Sprinkle with nutmeg. Set baking dish in pan of hot water to half the depth of dish. Bake, uncovered, at 350° for about 50 minutes, or until custard is set.
Beat eggs in mixer until lemon colored and light. Add all other ingredients except cheese and chilies and blend. Stir in chilies and cheese and pour into buttered 9 x 13-inch glass dish. Bake at 350° for 35 minutes, until top is lightly browned and center appears firm. Makes 10 to 12 servings.
Pare apples; slice and place in a pastry-lined 9-inch pie pan. Sprinkle with 1/2 cup sugar and cinnamon.
Remove corn from cob. Mix sugar, salt, flour and water. Add corn and place in skillet with bacon grease. Cook about 20 minutes, stirring often. Before serving, crumble bacon over top.
Cream shortening and sugar. Add eggs and beat well. Combine the dry ingredients and add alternately with milk. Beat thoroughly. These will be light and fluffy.
Bake cake as directed in sheet pan. Place holes in cake while still warm. When cooled, bring to a boil the pineapple and sugar and pour over cake when cooled. Mix pudding mix as directed and spread over cake. Finish by spreading Cool Whip and coconut.
Cut chicken into bite size chunks. Brown chicken in margarine until just browned. Stir in tomatoes, tomato liquid, onion and curry powder. Bring to boil; cover and simmer for 45 minutes. Serve over rice.
Place roast in a deep bowl. Mix all remaining ingredients and pour over meat. Cover and marinate, refrigerated, overnight. Mount and balance roast on rotisserie spit. Cook 3 to 4 inches from medium-hot coals for 1 1/2 hours.
Mix well; pour into unbaked pie shell. Bake in moderate oven until inserted knife comes out clean. Use meringue or pecan halves on top.
Microwave, or steam beans until crisp tender. Heat olive oil in wok or large skillet until hot. Add parcooked green beans and saute until a bit browned. Add garlic, cumin, and pepper. Saute another minute. Add bread crumbs and combine until completely coated and warmed through, about another minute.
In bowl, beat eggs until foamy. Gradually beat in oil and sugar. Add grated zucchini, cinnamon, salt, baking soda and powder, mixing well. Gradually blend in flour, mixing well after each addition. Fold in walnuts. Pour into greased Bundt pan or 2 (9 5/8 x 5 1/2 x 2 3/4-inch) loaf pans. Bake in moderate oven (350°) for 45 to 50 minutes.
In bowl, combine Cool Whip, pudding mix and pineapple. Mix well and refrigerate 1 hour. Serves 8.
In a large serving bowl combine marshmallows, coconut, oranges, pineapple, grapes, nuts and salt. Mix to cover with sour cream. Refrigerate overnight. Serve chilled.
Grease or spray with Pam an 8 x 12-inch pan. Mix all ingredients together, except pie filling with pastry blender until crumbly. Spread out half of the crumbly mix in pan. Then spread out pie filling mix. Then spread out other half of crumbly mix on top layer and bake at 370° for 30 to 35 minutes.
Sift all the dry ingredients together. Mix in the pumpkin, oil, water and eggs until thoroughly combined. Stir in the nuts. Pour into 2 greased and floured loaf pans. Bake in a 350° oven for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack in the pans for 10 minutes. Then remove from the pans onto a rack to cool completely.
Saute onion in butter until soft. Combine with ham in 8 x 10-inch greased casserole. Mix beaten eggs and milk. Add cheese and crackers to casserole, then milk and egg mixture. Bake at 325° for 45 minutes.
Combine all ingredients. Allow to chill for 1 hour. Makes a great holiday salad.
Have ready boiling, lightly salted water. Choose only tiny very young fresh okra pods. Wash. Do not cut off the stem end, as you trust me. Drop whole pods in rapidly boiling water and boil exactly seven minutes from the time the water resumes its boiling. Not a moment longer. Drain quickly. Arrange like the spokes of a wheel on hot individual serving dishes. Place individual bowls of Hollandaise in the centers of the dishes. The okra is eaten as one eats unhulled strawberries, lifting with the fingers by the stem end and dipping into Hollandaise. I recommend this to those who think they don't like okra. It is firm, not slimy and with the sauce, superb.
Saut the crumbled up sausage in large skillet, then drain. Add and saut until crisp-tender the celery, onion and green pepper. Remove from heat and add the water chestnuts and slivered almonds. Cook the rice in water, dry chicken noodle soup mix and herbs of choice. Combine all in ovenproof casserole and bake at 350° until heated through. May need to add more water if reheated later.
In medium skillet over medium heat, brown ground beef. Drain off excess grease. Add barbecue sauce, chopped onion, chopped garlic and brown sugar. Mix well until a paste like consistency. Spray muffin pan with vegetable spray. Line muffin cups with biscuits. Fill each cup with mixture. Top with shredded Cheddar. Bake at 350° for 10 minutes.
Brown hamburger, onion, peppers, celery and mushrooms in shortening. Add salt, chili powder and pepper. Add tomatoes, sauce and kidney beans.
Mix Bisquick, milk and cheese until soft dough forms. Beat vigorously for 30 seconds. Drop by spoonful on ungreased cookie sheet for 8 to 10 minutes or until golden brown. Melt margarine and mix with garlic. Brush over warm biscuits.
Mix ingredients and then add pecans. Pour into 1 unbaked pie shell. Bake at 350° for 50 minutes, then lower heat to 300° and bake for 15 minutes or until brown.
Mix together cream cheese and mushroom soup together in large bowl. Microwave until warm and melted together.
Cook potatoes, onion and margarine in chicken stock until potatoes are tender. Blend flour with small amount of water to make paste. Add with corn and chicken to potato mixture. Cook 10 minutes. Add milk, salt and pepper and heat to serving temperature.
Combine first 8 ingredients in container of electric blender. Process until smooth. With blender on high, gradually add oil in a slow, steady stream. Stir in parsley. Cover dressing and chill. Arrange lettuce on chilled salad plates. Top with tomato and cucumber slices. Drizzle with dressing.
Cream sugar and oil in mixing bowl. Add eggs, one at a time. Fold in remaining ingredients. Pour into 3 floured cake pans. Bake at 350° until done, 20 to 30 minutes.
Cook beans until mushy with oil. Fry bacon crisp, cool and crumble. Save bacon grease. Mash or blend beans until smooth. Add bacon, salt and pepper, to taste. Add bacon grease and blend again, or mash.
Combine all items except bologna in large pot and cook for 2 hours on medium heat. Place bologna in pot and cook for another 20 minutes.
Melt 2 tablespoons of the butter. Add onion. Cook and stir until golden. Sprinkle beef strips with salt and brown over high heat on both sides. Remove and reduce heat. Melt remaining butter. Cook mushroom slices turning frequently. Season mushroom slices with nutmeg. Return beef strips. Blend liquid gravy seasoning into sour cream.	Stir in. Heat thoroughly. Serves 6.
Preheat oven to 350°. Grate cheeses and mix together. Shock the broccoli in boiling water for 5 minutes; drain. In a bowl toss broccoli in tablespoon of olive oil. Take pizza crust and rub lightly with olive oil until it shines. Spread crust with cheese. Top cheese with prepared broccoli. Sprinkle with oregano and garlic to taste. Bake 20 to 25 minutes.
Brush chicken with Miracle Whip; coat with combination of remaining ingredients. Place in 9 x 13-inch baking dish. Bake at 350° for 1 hour or until meat is tender.
In a large bowl, mix all ingredients. Scoop level tablespoonfuls and roll into balls. Place on ungreased cookie sheet; flatten with a fork. Bake at 350° for about 18 minutes. Remove when done; let cool.
Mix all ingredients except chicken. Place chicken in 9 x 12-inch baking dish. Pour ingredients over chicken and cover with foil. Bake 1 hour at 350°. Serve with rice.
Blend softened cream cheese and milk. Stir in dried beef, onion, green pepper and pepper; mix well. Stir in sour cream. Spoon into an 8-inch pie plate or shallow baking dish. Sprinkle with chopped nuts. Bake at 350° for 15 minutes. Serve hot with assorted crackers.
Mix together: flour, brown sugar, shortening and salt, forming a crumbly meal. Set aside 1/2 cup of this.
You will need: 3/4 bushel fresh red chile, string or twine and sisal rope.
Mix all ingredients together in large bowl; add pretzels. Place in roaster and bake at 350° for 3 hours, turning every 1/2 hour.
Combine first 6 ingredients. Spoon into pie crust. Cover with top crust, crimp edges to seal. Slit top crust. Bake at 375° for 40 minutes. Cool 10 minutes before cutting.