HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine soup,	onions and seasoning in saucepan; mix. Add water and	blend.	Bring to boil over medium heat; stir constantly. Pour 1/2 mixture in 3 quart saucepan. Make 2 layers of each; add rice and chicken. Top with remaining soup mixture. Cover and bake at 375° for 15 to 20 minutes. Stir well after 10 minutes. Sprinkle with paprika. Serves 8.
Boil the last 2 ingredients for 10 minutes, then discard cloves. Add other ingredients. Simmer until ready to serve. Add sugar to taste. Can serve with a cinnamon stick in each punch cup.
Bake Jiffy cake in a 9 x 13-inch pan according to package directions. Beat vanilla, pudding, milk and cream cheese together. Spread over cake. Spread drained pineapple on top. Spread Cool Whip on top of the pineapple. Decorate with maraschino cherries after pieces are on serving plate.
Dissolve Jell-O in hot water; add pineapple juice; cool. Add apricots (which have been cut), pineapple and marshmallows. Mix and let set until thick. In top of double boiler, add egg, sugar, salt, flour and apricot juice. When thick, add butter. Cool. Add whipped cream and fold in. Put on top of Jell-O layer. Chill.
Mix first four ingredients and spread in a long baking dish, forming a crust. Bake at 350° until slightly brown. Cool.
Break eggs over apples. Add sugar, cinnamon, oil and nuts. Mix with fork. Sift flour, salt and soda; mix together with fork. Grease a 9 x 12-inch pan. Cook for 55 minutes at 350°.
Drain canned carrots. Arrange carrots, peppers and onion in layers. Combine all remaining ingredients in a saucepan; bring to boil, stirring until blended. Pour marinade over carrot mixture. Refrigerate until flavor is absorbed. This will keep in the refrigerator for a long time.
Chop pepperoni into small pieces. Brown and drain hamburger. Combine pepperoni, hamburger, tomato sauce and chili salsa.
Mix all ingredients until well blended and chill. Use as vegetable dip. Good alternative to Spinach or Dill Dip.
Preheat oven to 375°. Use a 12-inch baking dish or individual souffle dishes. Take 3/4 cup chopped onions and cook slowly in 5 tablespoons butter; don't brown. Add 1 1/2 cups diced cooked ham. Cook 5 minutes more. Blend the ham and onions into the heated mixture (include the butter they were in). Take 4 to 5 potatoes (peel and grate, using large holes of grater). Squeeze out the water, then stir potatoes into egg mixture. May be prepared ahead to this point. Heat 2 tablespoons butter in pans. Pour in egg-potato mix. Set in upper 1/3 oven. Bake 30 to 40 minutes until brown.
Cut spareribs; brown on all sides. Drain excess fat. Combine remaining ingredients; pour over ribs. Cook in oven 2 hours at 350°.
Drain pineapple. Cream together sugar and oleo until light and fluffy. Add eggs and salt; mix well. Stir in pineapple and lemon juice. Pour in pie shell. Bake at 350° for 40 to 45 minutes.
Do not chop nuts or dates, leave whole. Pour sugar over nuts and dates. Sift together and add cake flour, baking powder and salt. Add red and green cherries and juice. Separate 5 eggs and add beaten egg yolks. Fold in stiffly beaten egg whites last. Grease pans well. Bake at 325° for 1 hour and 15 minutes. Makes 2 loaf size cakes.
In a bowl mix all dry ingredients. Add milk and egg. Melt the drippings or shortening in a skillet or baking pan. Add to the batter and pour in a hot skillet that is well-greased. Bake at 450° about 20 to 25 minutes.
Mix 1 stick oleo and dressing mix. Mix all ingredients together, saving enough dressing mix to put on top of casserole. Bake at 350° for 1/2 hour.
Cream butter and sugar. Add egg yolks. Pour in whiskey slowly. Add flour alternately. Pour all this over fruit covered with flour. Add nuts. Fold in egg whites that are beaten until stiff. Bake 1 hour at 200° and then 2 hours at 250°.
Beat 1 egg yolk with fork and add to mixture with 1/3 cup milk. Place in refrigerator.
Mix water, plaster of Paris and paint in bowl. Pour into small paper cups. Air dry for 1 hour. Peel away cup.
Mix first 5 ingredients together and beat well with mixer until smooth. Mix remaining ingredients together in a separate bowl. Gradually add to creamy mixture while mixing on low until well blended. Pour into 2 greased loaf pans. Bake at 350 degrees for 50 to 60 minutes.
Cook carrots until tender; cool and slice. Slice onion and bell pepper and add to carrots. Mix sugar, mustard, soup, oil, vinegar and Worcestershire sauce and pour over carrots, onion and bell pepper. Soak 24 hours to marinate well.
Melt margarine in 10 x 15-inch jelly roll pan at 250°. Combine next 4 ingredients in small bowl. Stir to blend spices. Add cereal to melted margarine. Stir to coat thoroughly. Then sprinkle spices on cereal. Stir to coat. Bake 45 minutes. Stir every 15 minutes. Remove and cool. Put in large airtight container. Add Fritos and Cheez-Its.
Dissolve Jello in 2/3 cup boiling water. Add 2 cups ice cubes and stir until thickened. Using a wire whisk, add dessert whip. Fold in fruit. Put in pie shell or dessert dishes.
Pull chicken apart and place on bottom of pan. Spread both cans of soup over chicken. Cover top with stuffing mix. Pour chicken broth over top. Bake at 350° for 30 minutes.
Heat shortening. Add rice and fry until nicely browned, stirring constantly. Add onion and tomato. Cook slightly. Add water and other vegetables. Cover and bring quickly to a boil. Lower heat and cook about 45 minutes or until done. Do not stir. When serving, remove with a fork.
Brown hamburger and drain. Add macaroni, tomatoes and onion. Do not add any water. Cook for 10 minutes. Pour in casserole dish and top with cheese. Add biscuits, arranged in a layer, and bake until brown.
Mix eggs, sugar, vanilla and butter. Add soda, cream of tartar and flour. Roll on floured surface with rolling pin. Cut out with biscuit cutter or floured glass. Bake on greased baking sheet at 400° until the cookies begin to brown.
Mix first 5 ingredients and soak with salt and water overnight. Drain and mix vinegar, sugar and spices. Boil 1 hour and put in hot sterilized jars.
Be not dismayed. I will strengthen thee and you take righteousness to uphold thee and you take the water and oil, mixed the plants in the wilderness in a pool of water in the desert so it will grow that the hand of the Lord have done this.
Sauce: Dice chilies and saute onions in butter. Add tomatoes and cook until mushy.
*Measure and crush cereal in glass measuring cup. Makes 1 1/2 cups.
Place drained tomatoes, onion, parsley, chiles, garlic, vinegar, oregano and salt into food processor with steel blade or into blender container. Process mixture until smooth. Transfer mixture to oiled heatproof serving dish, such as a deep bowl or crock. Top with the cheese. Cover and refrigerate until ready to serve. Before serving, bake at 375° for 20 minutes or until dip is hot and cheese is melted. Offer with raw vegetable sticks for dipping.
Melt margarine in a pan. Add milk, sugar and cocoa. Stir together and boil 1 1/2 minutes. Stir in peanut butter. Add oats and vanilla. Stir briskly until glossiness is gone. Dip onto wax paper. Refrigerate 15 minutes to harden.
Drain pineapple and add juice to water to make 2 cups. Add jello. Heat until very hot. Add marshmallows and dissolve. Let congeal in refrigerator. Beat mixture until it looks like whipped cream. Fold whipped cream into jello with cheese, pineapple and nuts. Chill this overnight.
Melt 2 tablespoons of butter and saute onion until pale gold. Remove from heat.
Add lemon juice to crabmeat, Worcestershire sauce, Tabasco, salt and pepper. Make a sauce over medium heat. Blend flour, mustard and small amount of milk. Add cream; cook until thick. Add melted butter; pour over crabmeat and pack mixture into shells. Mash crackers; mix with 1/4 stick melted butter and sprinkle on top of crabmeat. Bake in a hot oven (400° to 450°) until brown.
Mix shrimp, bread and cheese. Add butter. Add salt to eggs. Combine with shrimp. Add milk. Refrigerate mixture overnight. Bake 1 hour at 350°.
In saucepan, combine sugar and cornstarch. Add milk, yolks, butter and lemon peel. Cook and stir over medium heat until thick. Remove from heat and add lemon juice. Put in bowl and refrigerate for 1 hour. Add the sour cream and berries. Pour into a cooked pie shell. Top with whip cream and lemon slices.
Grease bowl or baking dish. Put rice on bottom. Cook broccoli. Microwave other items until melted. Pour over broccoli and rice. Sprinkle top with paprika. Bake 30 minutes on 400° (uncovered last 10 minutes).
Combine the cake mix and butter and mix until crumbly; reserve 2/3 cup for topping. Add brown sugar and cinnamon to the reserved topping. Mix well and set aside. Press remaining cake and butter mixture into bottom of an ungreased 13 x 9-inch pan. Arrange apple slices over the base. Blend sour cream and egg together and spread evenly over the apples. Sprinkle the reserved topping mixture over all. Bake at 350° for 25 to 30 minutes or until golden brown and bubbly. Serve warm and refrigerate leftovers. Makes 12 to 15 squares.
Drain beans and combine with milk, soup, pepper and 1/2 can onions. Pour into a 1 1/2-quart casserole dish. Bake, uncovered, at 350° for 30 minutes. Top with remaining onions and bake an additional 5 minutes.
Cream together sugar and margarine. Add egg and flour with the salt and baking soda. Add ripe bananas. Mix all with electric mixer.
In a glass baking dish, melt butter. Set aside. Between 2 pieces of plastic wrap, lightly pound chicken to flatten for even cooking; remove wrap. Place 1 slice of ham, then cheese on each breast. Start at narrow end and tightly roll up. Roll in flour, then in melted butter, then in stuffing mix to coat. Place in baking dish; cover with wax paper. Microwave on High for 6 minutes, rotating dish after 3 minutes. Let stand 5 minutes, then serve. (Or bake, uncovered, in preheated 350° oven for 30 minutes.) Makes 4 servings.
Cut beef into 3 x 2-inch rectangles. Place a slice of onion and 2 pieces of bacon on each rectangle of beef. Roll up beef and secure with 1 to 2 toothpicks. Roll beef rolls in flour and fry in large skillet until brown.
Slice squash and cook in small amount of water until tender; drain and mash. Add pimento, onion, carrot, soup and sour cream; blend together. Toss stuffing mix, margarine and nuts together. Turn half of stuffing mixture into 9 x 11 x 2-inch casserole dish. Pour in squash mixture evenly. Top with remaining crumb mixture. Bake at 375° for 30 minutes or until bubbly.
Cook 1 cup butter, sugar 1/2 milk and egg, stirring constantly to a good boil. Remove from heat and add coconut, nuts and graham cracker crumbs. Line a 9 x 13 pan with graham crackers. Pour mixture over crackers and cover with another layer of crackers.
In bowl, dissolve jello in boiling water; chill until thickened. Fold in peaches, grapes and blueberries. Pour in 4-cup mold and chill 2 hours or until firm.
Mix together. Bring to boil, then cook slow for 6 to 8 hours.
Mix eggs and milk. Add rest of ingredients. Put in buttered 9 x 13-inch dish. Refrigerate overnight. Bake for 45 minutes at 350°.
Trim all fat from meat. Heat skillet to 350° and add oil (this is a medium hot frying pan). Add chicken, quickly fry for 5 minutes. Add sugar and carrots and fry medium-high 3 minutes. Add onions and celery; stir and cook 2 minutes. Add green pepper and bouillon cubes (crush them in pan). Add soy sauce. Add cooked rice. Serves 4.
Mix sugar, meal and butter. Add eggs and pour into unbaked pie shell. Makes 2 pies.
Mix all the ingredients together, except oil. Marinate in refrigerator for 1 hour. With oiled hands, shape the beef mixture into seekhs and slide onto wooden or steel skewers.
Brown sausage or hamburger with onion and green pepper. Add tomato sauce and tomato puree to meat. Add 1/2 can water (puree can). Put in Italian seasoning and salt. Stir. Cook 30 minutes, uncovered. Boil noodles; add noodles to sauce. Put in a 13 x 9-inch pan. Top with cheese and pepperoni. Bake at 425° for 10 to 15 minutes until cheese is melted.
Mix flour, salt and baking powder together. Mix in shortening as for pie dough. Put in milk and mix lightly. Put on cookie sheet and bake at 350° until done to the touch. Very good for strawberry shortcake.
Melt butter in 9 x 13-inch pan. Add cracker crumbs, coconut, chocolate chips, butterscotch chips and walnuts in layers. Drizzle milk over top. Bake in preheated 375° oven for 20 minutes. Cool. Cut into squares.
Wash, peel and grate carrots. Add remaining ingredients to carrots. Moisten with salad dressing. Chill and serve as a side dish.
Mix all ingredients in large container. It makes a little over a gallon. Simmer until very hot, but do not boil. Sweeten tea to taste. If you use ground spices, mix in as tea heats so it won't swim on top. This will keep about a week in the fridge.
Combine 1 cup cornmeal, milk, eggs, salt, soda, bacon drippings and corn in bowl; mix and set aside. Saute ground beef until lightly brown; drain and set aside. Sprinkle remaining cornmeal in greased 10 1/2-inch iron skillet; pour half of cornmeal batter in skillet. Sprinkle evenly with beef; top with onion, then cheese. Add peppers evenly on top. Pour remaining batter over top. Bake at 350° for 50 minutes or until golden brown.
In a large bowl, pour boiling water over oats and margarine. Stir and cool to lukewarm. Dissolve the yeast in a third cup of warm water, with one teaspoon sugar. Add sugars, salt and dissolved yeast to oatmeal mixture. Knead in the flour one cup at a time. Allow dough to rise in a warm place for 1 hour. Punch down. Form into rolls and place in a greased 9 x 13-inch baking pan. Allow to rise again for 20 to 30 minutes. Bake in a 350° oven for 20 to 30 minutes until golden brown.
Wash and cut ends of squash (discard ends), then slice. Dice onion. Using a skillet cook onion and squash in Crisco or Wesson oil	until brown. Add water, bouillon cubes and sugar. Cover and	simmer	until flavor blends and very little water is left.
Mix oleo, peanut butter and powdered sugar. Shape into balls and place in a refrigerator. Melt chocolate and paraffin together. Dip peanut butter balls into chocolate with toothpicks. Place on cookie sheet to cool and dry.
Gradually add sugar and baking powder to beaten egg whites; mix with remaining ingredients. Pour into greased pie pan and bake 30 minutes at 325°. Cool 30 minutes or longer; cover with whipped cream. Refrigerate 4 hours.
Coat pork chops with flour and place in hot oil to brown. After chops have browned, place them in a baking dish. Mix soup, celery, carrots, onions and drippings from browning pork chops with 1/2 cup water. Pour over pork chops. Bake 30 minutes at 350°, covered with foil. Uncover and bake 15 minutes or until brown.
Boil chicken breasts. Juices from the boiled chicken may be used to replace the chicken broth. Boil eggs. Mix the cream of chicken, mixed veggies, eggs and chicken together.
Cream margarine and sugar; add vanilla and water. Add flour; mix well. Stir in pecans. Shape into small balls or "fingers." Bake on ungreased cookie sheet in slow oven (325°) for about 20 minutes. Remove to rack. Cool slightly. Roll in confectioners sugar (sifted). Makes 3 dozen.
Combine dry ingredients in a large bowl. Mix honey, oil, water and vanilla together. Add to dry ingredients. Mix well. Spread thinly in baking pans. Bake at 200° until dry, stirring occasionally.
In a medium saucepan, combine coffee, 2 inches stick cinnamon and orange peel. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Remove solids from coffee with a slotted spoon. Pour coffee into coffee cups. If desired, garnish with cinnamon sticks. Makes six 5-ounce servings.
Brown meat on high. Add onion and pepper; cook until tender. Add chili powder, flour, salt, sugar, pepper, crushed tomatoes, tomato sauce and tomato paste. Reduce heat to simmer; cover and cook 1 hour. Stir in chocolate and beans. Cook 20 to 30 minutes or until you remember to turn it off.
Mix all ingredients thoroughly. Shape into balls or drop by teaspoon on cookie sheet. Bake at 350° for 20 minutes.
Cream shortening, peanut butter, sugar and brown sugar together. Add egg, milk and vanilla; beat well. Combine flour and baking soda together in a separate bowl. Gradually add to mixture. Roll into balls. Roll balls into sugar. Bake at 375° for about 8 minutes. Remove from oven. Press a kiss into middle of cookie.
Mix flour, salt, sugar and cornstarch thoroughly in top of double boiler. Add 3/4 cup hot milk and stir until smooth. Add remaining milk and cook for 15 minutes.
Combine all ingredients except cheese. In a greased 8 x 8 x 2-inch glass pan place mixture and spread, top with shredded cheese. Bake at 350° for 30 minutes or until firm in center and brown on top.
Mix beans, sugar, mustard, molasses, onion and ketchup thoroughly. Place in an ovenproof baking dish. Place bacon slices on top. Bake at 375° for 45 minutes or until bacon has browned. Yield: 6 servings.
Use plastic container. Sift powdered sugar and cocoa together. Pour milk over the sugar mix. Place sliced margarine over the mixture. Do not stir. Microwave on High power for 3 minutes. Stir in vanilla and nuts. Pour into buttered 8 x 8-inch pan. Refrigerate.
Grease an 11 x 17-inch pan with butter. Mix all ingredients together and smooth in pan. Cook at 400° for 10 minutes.
Peel and wash potatoes. Cut potatoes into slices, but not all the way through. Use a handle of a spoon to keep knife from cutting all the way through. Put potatoes in baking dish. Sprinkle with salt and drizzle with butter; sprinkle with herbs.
Combine all ingredients, except meat, in a large covered bowl and set aside. Trim meat to remove fat and slice into strips 1/8-inch thick. Mix meat with marinade. Cover and refrigerate overnight. Remove racks from oven and preheat to lowest possible setting, 150° to 175°. Spray oven racks with cooking spray and lay meat strips directly on racks. Foil in the bottom of oven may be helpful to catch drips. Place racks with meat in oven and leave oven door cracked open to provide air flow over meat. Allow meat to dry in oven for 4 to 6 hours.
In an 8-quart pot add chicken parts. Cut up onion, celery and carrot, add to pot and fill to 1 1/2-inch from top. Bring to a boil, then simmer on low for 4 hours with lid.
Mix all ingredients together and bake in 9 x 13 x 2-inch pan at 350° for 45 minutes or until onions are done.
First layer: Mix together pretzels, 3 tablespoons sugar and melted butter and save 3 tablespoons crust for garnish. Bake in 9 x 13-inch pan for 8 minutes at 400°.
Combine chicken and taco sauce in a large saucepan. Cook over low heat for 15 minutes, stirring often. Dissolve bouillon in half and half in a large skillet over low heat (do not boil). Cook tortillas, one at a time, in an ungreased skillet, about 10 seconds on each side, or until softened. Dip each tortilla in half and half mixture.
You can buy a rump roast or stew beef as this gets tender because it cooks so long. You combine all ingredients and you never have to stir it again. Cook at 250° for 5 hours, uncovered. Serve over rice or noodles. This recipe can be doubled. It never goes to waste.
Cream butter and granulated sugar until smooth. Add eggs, one at a time, beating after each addition. Dissolve soda in buttermilk and add to creamed mixture. Place flour in a large bowl and add dates, chopped orange slices and nuts. Stir to coat. Add flour and fruit mixture and coconut to creamed mixture. This makes a very stiff dough that should be mixed with the hands. Put in greased 13 x 9 x 3 inch cake pan. Bake at 250° for 2-1/2 to 3 hours. Combine orange juice and powdered sugar. Pour over hot cake. Let stand in pan over night.
Combine flour and baking soda. Set aside. Cream together cream cheese and sugar in a large mixing bowl. Add vanilla and egg. Mix. Add dry mixture alternately with sour cream. Stir in pineapple. Pour into lightly greased muffin pan. Bake at 350° for 20 to 25 minutes. Yields 24 muffins.
Cream together eggs, oil, applesauce, sugar and vanilla. Stir in zucchini and pineapple. Combine dry ingredients together and add to muffin batter. Mix until just combined. Can keep batter in refrigerator for 2 to 3 weeks. Bake at 350° for 20 minutes.
Brown meat and onion. Add enchilada sauce; simmer for 20 minutes. In a separate pan, heat peppers and soup. Grease baking dish and line with tortillas (quartered). Add in layers the meat, soup and water (mixed) and cheese. Start over with tortillas; end with cheese. Cover; allow to set 30 minutes. Bake, uncovered, for 45 minutes at 350°. Makes 10 to 12 servings.
Sift flour, salt and sugar into mixing bowl. Put cocoa, water and oil in saucepan. Bring to a boil. Pour over dry ingredients while hot. Dissolve soda in buttermilk and add to mixture along with eggs and vanilla. Beat until smooth. Grease and flour a large sheet pan, 18 X 12 X 1. Pour into pan and bake 18 minutes at 400.
Drain fruit in colander. Melt butter and add brown sugar and curry. Pour fruit into sugar mixture and stir to coat fruit. Place in glass baking dish and bake, uncovered, at 350° for 1 hour. Serves 8.
Cream butter and sugar together. Add egg yolks one at a time. Beat well each time. Alternate lemon extract, 2 cups flour and baking powder. Dredge cut up fruit and nuts with the remaining 2 cups of flour. Add to mixture. Fold in stiffly beaten egg whites. Let stand overnight. Bake in tube pan lined with greased and floured wax paper. Bake 2 1/2 hours at 250°.
Cook sausage until done. Crumble and drain. Mix cheese and sausage; put in pie shell.
Wash tomatoes and while wet, sprinkle with Jane's Krazy Mixed-Up salt. Delicious when dry.
Pour boiling water over shortening, sugar and salt. Blend and let cool. Add eggs. Let yeast stand in cold water 5 minutes, then add to mixture. Mix in flour. Put into a greased bowl. Cover and place in refrigerator 4 hours. About 3 hours before needed, roll the dough into shape on floured board, using extra flour, if needed, to handle. Place on greased baking sheet or in muffin tins. Let biscuits rise 2 hours at room temperature. Bake at 425° for 12 to 15 minutes.
Combine all ingredients together and chill. Spread on your favorite bread. Makes 2 cups.
Melt the margarine and brown noodles in a large pot until golden brown; remove from heat. In a second bowl, combine the next 6 ingredients. Twenty minutes before serving, add rice and liquid mixture to the noodles. Bring to a boil, then cover, lower heat and simmer for 15 minutes, stirring occasionally.
Combine ingredients with beater. Drop by teaspoon. Bake at 350° for 10 minutes.
Bring all to boil, except cornstarch. Thicken with the cornstarch, blended with cold water. Add to beets; simmer for 10 minutes.
Combine cold milk, sour cream and almond extract in bowl. Add pudding mix; mix at low speed until blended (about 1 minute). Pour into pie crust. Chill 2 hours. Spoon cherry pie filling over pie.
In Dutch oven cook celery, carrot and onion in olive oil until crisp-tender. Stir in water, peas, salt, thyme and pepper. Bring to a boil; reduce heat. Simmer, covered, 45 to 60 minutes or until peas are tender. Add parsley. Simmer, uncovered, for 45 to 60 minutes or until thick. Place 1/2 cup cooked brown rice atop individual servings. Makes 8 (1 cup) servings.
Cream butter and sugar until fluffy. Add lemon and eggs, one at a time. Gradually add flour, alternately with 7-Up, beating until smooth. Pour into greased and floured tube pan or large loaf pan. Bake 1 hour at 350°.
Place egg in 1 1/2-quart casserole and beat well with fork. Stir in milk, sugar, corn, crackers and butter. Microwave at Medium-high for 7 minutes. Stir well. Sprinkle with paprika. Microwave at Medium-high for 11 to 14 minutes. When done, center will be just barely set. Serves 4.
Mix all ingredients together. Bake in oblong pan 35 to 40 minutes at 350°.
Mix well and refrigerate for 24 hours. Form into 6 rolls about 3 inches in diameter and 7 inches long. Place rolls on rack in pan. Bake at 170° for 8 hours. Turn rolls every hour.
Preheat oven to 425°. Combine sugar and flour. In a separate mixing bowl, mix together eggs, butter, vanilla and buttermilk. Slowly add the sugar and flour mixture while mixing. Pour into unbaked pie shells. Bake for 10 minutes, then reduce oven to 325° and finish baking until golden brown or tester comes out clean (about 20 to 30 minutes). Yield: 2 pieces.