HumbleIntelligence/food-ner-1-Million huggingface dataset:
Take both slices of bread and cover with sauce. Spread out pepperoni on one slice and add cheese. Put the slices of bread together. Stick them in the oven at 375° and cook for 5 minutes, or just go to Sam's and buy them!
Melt butter in oven-safe dish. Add fruit. Mix flour and milk; add to fruit. Pour in sugar. Bake at 350° for 30 to 45 minutes or until golden brown.
Mix just until moistened. Fill 12 greased muffin cups half full. Bake at 425° for 10 to 15 minutes.
Saute in oil the onions, bell pepper, celery and garlic. Add sliced sausage, fresh shrimp or diced raw chicken and the remaining ingredients; simmer until rice and chicken are cooked.
Mix and bake at 400° for 45 minutes. May add sausages, wieners or ground beef for a heartier dish.
Heat together butter, brown sugar and cinnamon until sugar dissolves and mixture bubbles. Arrange frozen rolls in a well-greased Bundt pan. Sprinkle pudding mix over rolls. Sprinkle nuts over pudding mix. Pour butter, sugar and cinnamon mixture (while hot) over rolls and pudding. Cover tightly with foil and let stand on counter until morning.
Blend 1/2 cup sugar, cornstarch, salt, water and corn syrup. Blend well. Add to peaches. Bring to boil. Cook 1 minute. Cool. Add	1 tablespoon lemon juice. Pour into pastry shell. Sift together sugar and flour; cut in oleo and lemon rind for topping. Sprinkle	over top of pie. Bake in a 425° oven 30 to 40 minutes.
Brown chicken. Place in an oblong pan. Add soups, salt and pepper. Sprinkle cheese over top. Cover with foil and bake at 325° for 45 minutes to 1 hour. Makes its own gravy.
Form chilled mixture into small balls. Dip in melted chocolate and place on waxed paper to harden. Makes 100 pieces.
Combine all fruit in bowl. In separate bowl, mix milk (or yogurt) with pudding. Layer in casserole dish, beginning with fruit and ending with pudding. Top with Cool Whip.
Heat a large skillet over medium high heat and brown the short ribs on all sides. Place the ribs in a slow cooker and top with the onions. In a medium bowl, combine the water, beef granules, barbecue sauce, brown sugar and Dijon mustard. Pour sauce over ribs, cover and cook on low for about 6-7 hours, or until tender. Add the cornstarch mixture and continue to cook until the sauce thickens, about 20 minutes.
Fry hamburger until brown and drain fat. Add the soup and cook on medium-low for about 10 minutes. Pour hamburger into a deep-dish pie pan or 9 x 13-inch pan. Sprinkle corn evenly over the meat. Spoon heaping tablespoonfuls of mashed potatoes over the corn and then carefully smooth out the mashed potatoes. Bake at 350° for 30 minutes, then sprinkle Cheddar cheese over the potatoes and bake until it melts.
Mix all ingredients together and place into 9-inch pie plate, then put into refrigerator, covered with foil, for about 15 or 20 minutes until hardened.
In a large bowl, combine beans, corn, cilantro, onions and red bell peppers. Add Italian dressing, salt and pepper and gently mix to blend well. Refrigerate overnight to allow flavors to blend. Taste and adjust seasoning with salt, black pepper and dressing.
In large mixing bowl, combine all ingredients, adding yeast last. Cover and let rise 2 hours. Punch down, place in greased loaf pan and let rise another 2 hours. Bake at 350° until golden brown. Remove from pan and let cook on rack.
First, buy a microwave oven. Then take out two tea cups (or you could use a bowl or small glass pitcher, if you have one). However, it may be best not to clutter the kitchen with cooking utensils lest somebody thinks you should use them!
Cook broccoli in 2 cups water for 8 to 10 minutes; drain. Mix mushroom soup and cheese until melted. Pour over broccoli mix. Place broccoli mixture in greased baking dish. Top with buttered crumbs. Bake at 325° for 30 minutes.
Cook ground beef and onion until meat is browned; drain well. Stir in the next 7 ingredients. Simmer 10 minutes. Stir occasionally. Spoon ground beef mixture on bottom half of buns and cover with bun tops.
Cream shortening and sugar together. Add eggs and beat. Add milk, vanilla, flour, baking powder and soda. Mix well. Drop on sheet. Bake at 400° for 5 to 10 minutes or until golden.
Let soak 30 minutes together. This is good with cabbage, carrot and onion slaw.
Boil to soft-ball stage. Beat in 1 1/2 cups pecan halves. Add 1/2 teaspoon vanilla and pour out on buttered waxed paper.
Heat chicken stock. Add celery and carrots. Cook until vegetables are tender; set aside. Heat butter in saucepan. Add onion and saute lightly. Add flour and stir with a wire whip; cook 2 to 4 minutes, making sure flour and butter are well blended. Add vegetable broth and milk; stir with wire whip and bring to a boil. Turn heat to low as it thickens. Add cheese and stir over low heat until cheese is melted. Garnish with fresh chopped parsley or bacon bits.
Sift flour, soda and cream of tartar together. Cream sugar, lard and eggs. Mix into flour mixture. Add vanilla and raisins or nuts. Make in rolls the night before. Slice in the morning. Leave plenty of room to spread. Bake at 350°.
Mix together all ingredients. Chill. Serve on bed of lettuce with a slice of cantaloupe. Quick and easy.
Grease baking dish. Heat oven to 350°. Pare and thinly slice apples into baking dish. Cut shortening into sugar and flour/crumb mixture. Spread sugar mixture over apples. Cinnamon may be sprinkled over apples or mixed into topping. Bake uncovered for 30 minutes. Serve hot or cold with ice cream, whipped cream or plain. Makes 6 servings.
Grind or chop meat, green pepper and onion. Mix with mayonnaise. Chill in refrigerator.
Combine all ingredients except the corn chips in a saucepan. Cook over low heat until cheese is melted and dip is heated through. Serve warm with corn chips. Makes 1 3/4 cups.
Soak beans overnight. Brown salt pork in large skillet. Remove with slotted spoon to cooker. Saute onions, garlic and green pepper. In pan drippings, brown beef a few pieces at a time. Remove with slotted spoon to cooker. Add salt, oregano, red pepper, cumin and tomato sauce to cooker. Stir. Add more water if necessary to bring liquid level above beans. Cover. Cook on low 190° to 200° for 10 hours.	Or cook on high 290° or 300° for 6 hours or until beans are tender.
Mix everything together. Pour into a large casserole dish with tight-fitting lid. Bake at 350° for 1 hour.
Beat together first four ingredients. Sift dry ingredients together and add to creamed mixture. Stir in vanilla and apples. Spoon into greased and floured tube or loaf pan. Bake at 325° for 60 to 70 minutes.
Preheat oven to 350°. Cook chicken in water with bay leaf until tender. Discard skin and bones. Cut meat into 1-inch pieces. Mix remaining ingredients with chicken, except cheese and onion rings. Bake in a 9 x 13-inch pan or casserole 20 minutes. Top with cheese and bake 5 minutes more. Top with onion rings and bake 2 minutes longer. Serves 10.
Cover bottom of 13 x 9 x 2-inch baking pan with chopped broccoli. Dot with butter. Cover with grated cheese; top with diced chicken.
Mix the first 4 ingredients with mixer. Add the frosting; mix well. Add the chopped pecans; mix well. Spray and flour a Bundt pan. Pour mixture in. Bake on top rack of oven at 350° for 45 to 60 minutes. Remove from pan while hot.
In saucepan, cook onions in butter until tender. Stir in remaining ingredients; simmer for 5 minutes.
Prepare salmon by removing skin and bones and breaking into chunks. Cook potatoes and carrots in broth until tender. Saute onion and celery in oil until tender.
Beat all ingredients together, using electric mixer or processor. Spoon into 3 cup bowl or crock; cover tightly and refrigerate overnight. Let stand at room temperature 30 minutes before serving. Keeps great!
Mix sugar and cornstarch. Add sour cream and lemon juice and mix until smooth. Cook all ingredients, except yolks, until thick, stirring constantly. Add yolks and cook 1 minute more. Pour into prebaked 10-inch deep pie shell. Cover and cool.
Make a pocket in the breast and insert some garlic and a pat of butter. Dip in egg and then roll in bread crumbs. Place in well-buttered baking dish and put additional butter on each breast. (Can be melted on pats of butter.) Bake at 350° for 30 to 45 minutes until tender and brown. Serve with rice and green vegetable.
Soften cream cheese in top of double boiler. Add garlic powder. Will be messy at first. Make rolls. Roll in chili powder, mixed with paprika. Can be frozen.
Combine the juice, pecans, vanilla, pineapple with juice, cranberries, dates and eggs. Sift the flour, cinnamon, baking soda and allspice; add to fruit mixture and stir well. Spoon batter into 6-cup Bundt pan or 6 1/2-inch tube pan that has been coated with cooking oil or spray. Bake at 325° for 1 hour or until wooden pick inserted in cake comes out clean. Cool cake in pan 20 minutes. Remove and cool completely on wire rack. Wrap in foil and let set on counter 2 days. Store in refrigerator. This also freezes well.
Cook pasta until tender; drain and rinse in cold water. Mix both envelopes of dressing as directed on package. Combine all ingredients in bowl. Stir well and chill overnight in fridge. You can add pepperoni or salami.
Mix together and make a roll 12-inches long. Wrap in aluminum foil with shiny side in. Refrigerate 21 hours. Poke holes in bottom of foil (underneath side). Place on rack of broiler pan with 1/2 to 1-inch of water in bottom of pan. Water should not touch foil. Bake 1 1/2 hours at 325°.
In a large flat dish, combine the eggs, milk, sugar and vanilla. Let the bread soak in the mixture in one layer for 2 minutes, turn it, and let it soak until it has been absorbed.
Mix together and it's ready to serve or keep in refrigerator. The longer it sets, the better!
In one pot, cook stew beef, carrots, onion, salt and pepper and bouillon cube. I pressure cook this, but can be cooked 1 to 2 hours slowly until very tender in a large pot over low heat on regular burner. In another pot, cook tomatoes, corn, butter beans, sugar, string beans and potatoes until tender, then add tomato soup. Put all together in one pot. Stir well. Put cheese in bottom of bowl, soup on top and serve with crackers. Stir often; do not allow to stick. Be sure there is enough water.
Heat oil in large saucepan or deep fryer to 350°. Combine milk, sugar, egg, cinnamon, vanilla, nutmeg and salt in medium bowl and beat well. Stir in pineapple with reserved juice. Sift in flour and baking powder and stir just until dry ingredients are evenly moistened. Drop batter into hot oil in batches by rounded tablespoons. Fry until deep golden, about 3 minutes per side. Drain on paper towel. Serve immediately.
In mixing bowl, thoroughly stir together flour, sugar, salt and baking soda. Combine egg, orange peel and juice, lemon peel and juice and cooking oil. Add egg mixture to dry ingredients, stirring just until dry ingredients are moistened. Fold in nuts. Turn batter into greased 8 x 4 x 2-inch loaf pan. Bake in 350° oven for 50 to 60 minutes. Remove from pan and cool completely on wire rack. Wrap in foil and store overnight before slicing. Makes 1 loaf.
Combine first 4 ingredients. Stir well. Add margarine, flavoring and eggs, mix well. Drop by level teaspoonfuls 2 inches apart onto cookie sheets coated with cooking spray. Bake at 350° for 6 to 7 minutes or until edges are lightly browned. Let stand 2 minutes, loosening edges gently from sheet. Place on racks. Cool completely. Spread 1/2 teaspoon of fruit spread on bottoms of half of cookies; top with remaining cookies. Place chocolate in a heavy-duty Ziploc bag. Place in hot water until chocolate melts. Snip a tiny hole in bottom corner of bag. Drizzle chocolate over cookies. Yields about 3 dozen double cookies.
Cut sausage into bite-size pieces and cook 5 to 6 minutes over low heat. Add onion and green pepper; saute until tender. Add beans, tomatoes and seasonings. Simmer, uncovered, for about 20 minutes. Serve over rice. Yield: 4 to 6 servings.
Combine all ingredients in large bowl or Dutch oven. Salt and pepper to taste. Cook 4 hours at 275°.
Put cranberries, apple and orange through a food processor. Add sugar and mix well. Store chilled until ready to use.
Preheat oven to 350°. Mix the first 3 ingredients in a saucepan; boil for 5 minutes. Pour into an 8-inch square dish. Mix the remaining ingredients. Spoon batter on top of sugar mixture. It will sink into the liquid and spread out as it bakes. Bake for 45 minutes. Serve warm with plain or whipped cream.
Combine graham cracker crumbs and 1 stick of oleo. Press into bottom of a 9 x 12 pan. Combine confectioners sugar, eggs and 2 sticks of oleo. Whip for 15 minutes. Spread this mixture over the crumbs. Slice bananas over this. Drain pineapple and spread over bananas. Spread Cool Whip over pineapple. Cut cherries in half and layer over the Cool Whip. Sprinkle with pecans. Refrigerate overnight.
In large saucepan, melt butter. Add onion, celery and garlic. Cook until tender. Add flour, salt, sugar, cayenne pepper, paprika, bay leaf and liquid hot pepper sauce. Stir until blended and smooth. Add green pepper, tomatoes and tomato sauce. Cook 20 minutes over low heat, stirring occasionally. Add fresh shrimp and cook 10 minutes or until shrimp are pink. Serve on rice. Makes 6 servings.
Sprinkle dressed catfish with Creole seasoning. Dot with margarine.	Cover with foil and bake in 350° oven for 30 minutes. Very spicy!
Trin ends of the zucchini and slice lengthwise. Sprinkle with salt and arrange the slices on a plate positioned at a slight angle, so that the zucchini will lose some of its moisture. Let drain for a few hours, then dry with kitchen towel.
Arrange potato wedges in shallow baking pan. Mix remaining ingredients and brush over potatoes. Bake in preheated 375° oven for 45 minutes or until potatoes are done. Spoon sauce over potatoes several times during cooking.
Butter a 9 x 13-inch dish. Spread rice on bottom. Mix both cans of soup and 1 can of water. Spread half of this mixture over rice. Stir with a fork to moisten. Salt and pepper chicken and place on top of rice. Dot with butter. Spread remaining soup mixture over chicken. Sprinkle dry soup on top. Cover and bake 1 hour at 350°.
Melt the butterscotch chips, peanut butter chips, chocolate bars and wax or Crisco over medium heat. When melted, remove from heat and add can of peanuts. Drop on wax paper and let harden.
Bring to a boil all ingredients, except oats. Boil for 3 minutes, then pour uncooked quick oats in cooked mixture. Stir until it cools a little. Then drop by teaspoons on wax paper.
Sprinkle dry pudding over pineapple and juice. Stir until dissolved. Add other ingredients. Mix well and chill before serving.
Mix the first 2 ingredients and bring to a boil. Do not boil. Set aside to cool. When cool make the remainder of the recipe.
Grind first 3 ingredients; set aside. Sift flour, soda, salt, cinnamon and sugar in large bowl. Add 1/4 cup milk to dry ingredients; add eggs. Beat 2 minutes. Add remaining 1/4 cup milk. Fold in ground mixture. Bake at 350° for approximately 40 to 50 minutes in oblong pan.
Preheat oven to 350°. Drop raisins into boiling water to reduce stickiness. Mash bananas and stir in remaining ingredients. Place spoon size mounds on ungreased cookie sheet. Bake 15 minutes. Can be served warm or cooled.
Mix sugar and cocoa in saucepan. Add butter and milk. Bring to a boil, stirring constantly. Boil 2 minutes. Remove from heat. Stir in oats, peanut butter and vanilla. Mix well.
In punch bowl, combine milk and juices. Mix well. Gradually add club soda. Stir. Garnish with orange slices and serve over ice.
Beat egg whites until stiff. Fold in mayonnaise and crab. Season to taste and put on bread rounds. Broil for about 3 minutes until puffy and brown. Serve immediately.
Remove skin from chicken. Put egg whites in pie pan and beat slightly. Combine remaining ingredients in another pie pan. Dip chicken into egg whites and then into dry ingredients, turning to coat. (If coating looks dry, moisten with any remaining egg white.) Place coated chicken into a baking pan and bake at 350° for 45 minutes.
Bake 30 minutes. Top with pineapple chunks and bake 30 minutes more at 350°.
Fry bacon until brown; remove fat and add onion and pepper and cook until onion is translucent. Add flour and blend well. Add tomato juice and salt. Break raw cauliflower into small flowerets. Place all ingredients in large baking dish; cook in 375° oven for 1 hour.
Mix milk, baking powder, salt, sugar and flour together. Stir until smooth. Then stir in the cornmeal. Pour into hot, greased muffin pan or cornstick pan. Makes 6 cornmeal muffins or 7 cornsticks. Double recipe if more is needed. Bake at 350° for 10 to 15 minutes or until firm, then brown.
Cook potatoes with peels on. Let cool, peel, grate, then add remaining ingredients. Sprinkle with paprika and bake at 350° for 30 minutes.
Remove crust and slice each slice into 3 strips. Spread mixture on each strip of bread. Then roll up, then wrap 1/2 slice of bacon around each and secure with a toothpick. Bake at 350° for 40 minutes or until brown.
Place pineapple in bottom of baking dish. Mix sugar and flour together. Sprinkle over pineapple. Add cheese and crackers. Pour melted butter over top. Bake at 350 for 30 min.
Combine all ingredients in the top of a double boiler. Stir until smooth and blended. Pour fudge into buttered 13 x 9-inch pan. Chill until firm.
Chop vegetables. Combine soup, celery, onion, green pepper, mustard, Tabasco sauce and pepper. Add macaroni and ham. Chill. Serve with tomato wedges. Makes 4 to 6 servings.
Mix all of these ingredients together and shake well. Make 2 hours ahead of time. Clean and de-stem 1 bag of spinach. Clean and hull fresh strawberries then slice thin. To a large glass bowl, layer spinach, strawberries, and pecans or silvered almonds. Add dressing when ready to serve.
Mix Kool Aid and water. Add remaining ingredients and mix well. Freeze overnight. Remove several hours before serving. Serve slushy. Makes 20 to 30 cups.
Grate rinds and squeeze juice from lemons and oranges. Strain juices if desired. Add boiling water to sugar and citric acid. Cool. Mix syrup and juices. Bottle and refrigerate. One cup of concentrate makes 2 quarts of drink.
Mix sugar and cornstarch together in saucepan. Add salt, water and butter. Cook 10 minutes, stirring constantly. Add beer, raisins and mustard and cook until raisins are plump and mixture begins to boil. Great with canned ham.
Place carrots in buttered casserole. Top with croutons. Mix remaining ingredients and pour over top. Can be made to this point and refrigerated overnight. Bake uncovered at 400° for 20 minutes.
Boil sugar, butter and milk. Remove from heat. Add crackers, nuts and coconut. Line a 9 x 11-inch pan with whole graham crackers. Put filling on top. Cover with more crackers. Frost with white or chocolate frosting.
Cut tortillas into 8 pie-shaped pieces. Pour 1/4 inch of cooking oil into a nonstick frying pan. Fry tortillas lightly until softened, not crisp. Drain oil. Add a tablespoon of butter (optional). Add eggs, lightly breaking yolks (do not beat eggs). Gently fold mixture over several times until eggs are cooked through and mixed well with the tortilla sections. Salt and pepper to taste. Serve with sour cream, salsa, cilantro and chopped onions on the side. Serves 2 as a complete meal or more if other foods, such as vegetables, etc., are served.
Cut chicken into bite-size pieces. Soak in 4 beaten eggs for 4 hours. Shake pieces in bread crumbs and brown in margarine. Brown chicken 1/3 at a time. Place in large baking dish and pour chicken broth over top. Top with grated cheese. Cover with foil. Bake 1 hour at 350°.
Pour butter into shallow 2-quart baking dish and set aside. Drain peaches, reserving 1/4 cup of juice. In a saucepan bring peaches and juice just to a boil. Remove from heat. In mixing bowl combine 1 cup sugar, flour, milk, baking powder and salt. Mix well. Pour over butter in baking dish. Spoon hot peaches over butter. Sprinkle with remaining sugar. Bake at 400° for 25 minutes. Serve warm.
Boil cut squash in salted water five minutes. Add remaining ingredients except the egg. Beat the egg and pour over entire mixture. Pour into a casserole. Top with cracker crumbs made from 10 to 12 crackers. I melt about 3 tablespoons margarine and pour over the cracker crumbs and then sprinkle with more grated cheese. Bake at 350° for 35 to 40 minutes or until brown.
Place all ingredients except chips in a small glass casserole dish. Microwave for 2 minutes on High. Stir until cream cheese is mixed in well. Microwave 3 more minutes on High. Serve hot! Serve with chips.
Put crushed pineapple on stove and bring to a boil. Add Jell-O to pineapple and stir for 3 minutes. Let cool to room temperature, then mix in your cream cheese. Fold in whipping cream that has been beaten stiff. Add marshmallows and pecans. Place in refrigerator or you can freeze this (either way it is good).
Shape a small portion of hamburger 1/2 x 2-inches in hand. Roll in rice. Place in pan. Pour in tomato soup and 3 soup cans of water. Cover, bring to boil, then turn heat to low. Cook about 1 hour.
Rabbits may be marinated in the game marinade for 2 to 3 days. If so, then it will not be necessary to use the wine and vinegar; use the marinade instead. Mix salt, pepper, thyme and marjoram and rub it over the rabbits. Lay the salt pork over the rabbits and roast, uncovered, for about 30 minutes at 450°. Reduce the temperature to 350° and roast another hour. Remove rabbits and add wine, vinegar (or marinade), onion and broth. Simmer over low heat for 15 minutes. Add jelly, sour cream, salt and pepper to taste. Prepare a thin paste of flour and water. Add this to the pan and allow it to thicken.
Cut each sausage link into 4 pieces. Cook until brown; drain and set aside. Combine eggs, milk and dry mustard. Layer croutons, cheese, sausage and egg mixture in greased 13 x 9 x 2-inch baking dish. Cover and chill overnight.
Mix altogether and pour into 7 x 11-inch baking dish. Sprinkle top with nutmeg. Bake at 350° for 1 hour.
Place bologna on grill. Mix remaining ingredients together; heat to boiling. Remove from heat. Baste bologna frequently with sauce. Serve as soon as heated through and lightly brown.
Cook spaghetti to package directions. Drain; add margarine and sprinkle with Parmesan cheese. Boil pepperoni for 5 minutes. Drain. Brown ground beef and onions. Drain and add spices and tomato sauce. Simmer 20 minutes. Add mushrooms. In a 13 x 9-inch casserole dish, layer in order: spaghetti, pepperoni, 2 cups Mozzarella cheese and meat mixture. Top with remaining Mozzarella cheese. Bake at 350° for 20 to 30 minutes.
Salt and flour chicken. Heat oil in skillet. Brown chicken, then remove. Add remaining ingredients. Return chicken to the skillet and simmer, covered, for 45 minutes.
Melt butter in a 9 x 13 x 2-inch cake pan. Add next 5 ingredients, spreading evenly over the melted butter. Pour condensed milk over top. Bake for 30 to 40 minutes at 350°. Cool and cut into squares.
Mix together thoroughly the butter, shortening, brown sugar, eggs and vanilla. Stir in flour, soda, salt and chocolate chips or nuts. Bake for 8 minutes or until desired doneness.
Cook broccoli in boiling water until tender-crisp; drain. Arrange broccoli stalks in greased 11 x 17-inch baking dish. Place chicken slices on top. Combine soup, mayo, lemon juice and curry. Pour over chicken. Sprinkle with cheese. Combine crumbs and butter; sprinkle over all. Bake at 350° for 25 to 30 minutes. May be made a day ahead and refrigerated until time to bake. Serves 6 to 8.
Arrange vegetables in casserole dish (first 4 ingredients). Mix together butter, Worcestershire sauce and mushroom soup. Pour over vegetables. Sprinkle with grated Cheddar cheese. Bake until bubbly. Top with Durkee's fried onions.
Cook together butter, onions and green peppers until softened, not brown, then brown ground meat, stirring to break up. Add all ingredients together and bake at 350° for 1 hour.