HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fry hamburger; drain grease or boil chicken. Take off the bone. Mix mushroom soup with a little milk. In a cake pan or baking dish, layer ingredients, corn tortillas, hamburger, chile, cheese and soup. You will get two layers. Bake for 30 minutes at 350°.
Put uncooked rice in bottom of 9 x 13-inch pan. Mix soup mix with 4 cups hot water. Put chicken parts on top of rice and pour soup mix over chicken and rice. Will be quite juicy. Bake at 350° for about 1 hour, until chicken is done. Serves 6.
I beat the eggs (all but the 6 whites), sugar and vanilla; put in a large pan. I sit that in my roasting pan filled with water. I stir every few minutes. I cook it until it begins to thicken, about 2 hours or more. Beat 6 egg whites stiff and put them in custard. I take my hand mixer and beat the custard. When it gets cold it is ready to drink.
Mix first 4 ingredients and cook slowly for 6 minutes in saucepan (or may be cooked in microwave; stir every 2 minutes), stirring frequently. When mixture cools slightly, add vanilla, nuts and Rice Krispies. Stir until gooey and form into small balls. Put powdered sugar in sack and shake. Or you may place powdered sugar in a medium bowl and roll. Place in airtight container.
Melt margarine in casserole dish. Sprinkle rice, then carrots, onions and celery. Place chicken breasts on top of vegetables. Mix soups and water in bowl. Pour over chicken. Bake at 350° for 1 hour.
Mix sugar, plain flour, cocoa and salt. Add milk and cook in a double boiler until mixture bubbles. Have the eggs separated and beat the egg yolks until smooth. Add the egg yolks to the mixture, stirring constantly while adding. Cook until thick. Add butter and vanilla; set aside. When cool, pour into a baked pie shell. Top with meringue made of egg whites and bake until meringue is brown.
Mix all together in one bowl. Bake in a 350° oven for 30 to 35 minutes in a 9 x 13-inch greased pan.
Cook macaroni rings according to instructions. Drain and cool. Add onion, peas, diced eggs, seasonings and salad dressing mixture. Chill thoroughly. Serves 6 to 8. May be decorated with tomato wedges or sliced hard-boiled eggs.
Cook onion until golden; add meat and seasoning. Brown. Add soup. Pour into greased 1 1/2-quart casserole dish. Mash potatoes; add milk, egg and seasonings. Spoon in mounds over meat. Bake at 350°. Good dish for children.
Melt butter; add sugar, eggs, pecans and dates. Bring to a slow boil. Cook for 10 minutes over low heat. Add vanilla, then pour over Rice Krispies. Mix well. When cool enough, shape into logs and roll in coconut. Chill for 1 hour.
Spread half of mixture in pan. Sprinkle with grated cheese (Cheddar). Pour rest of mixture on top. Sprinkle with more cheese and bake 30 minutes at 425°.
Chop up the chipped beef and set aside. Mix all other ingredients together and roll into ball.	Now roll ball into beef until	it is covered.	Place in covered container or foil and place in refrigerator. Serve with crackers.
Combine all ingredients in a large mixer bowl; beat 30 seconds on medium speed, scraping sides and bottom constantly. Pour mixture into greased and floured 9 1/4 x 5 1/4 x 2 3/4-inch loaf pan. Bake at 350° for 60 to 65 minutes or until cake tester comes out clean. Cool for 10 minutes. Remove from pan and cool completely on wire rack.
Cook 2 minutes on High. Stir. Continue to cook to 300° on thermometer. Stir occasionally at 300°. Add 1 teaspoon soda, 1 teaspoon vanilla. Pour onto buttered cookie sheet. When cooled, break into pieces.
In a deep dish, put the tomatoes, vinegar, oil and herbs. Let set in refrigerator (4 hours to overnight) a long time? Turn every now and then to baste the tomatoes well. Serve with sliced cucumbers on salad plate. Spoon some of the oil over each. Yields 4 servings.
Bake cake mix as stated on box directions, using a 9 x 13-inch pan. Cool.
With blender or food processor, puree Ricotta cheese, cottage cheese, sugar, eggs or substitute, yogurt, vanilla and lemon peel until smooth and thick. Blend in flour and cornstarch well. Pour into an 8-inch spring-form pan that has been sprayed with nonstick cooking spray. Bake about 35 minutes in a preheated 350° oven or until toothpick inserted in center comes out clean. Chill until cold; decorate with choice of fruit. Yield: 12 servings.
Cook rice according to package directions. Add remaining ingredients except hens and additional melted butter. Sprinkle cavity of each hen with salt. Stuff rice mixture into cavities of hens. Loosely cover with foil and bake at 375° for 30 minutes. Uncover and continue to bake for 1 hour, basting occasionally with butter. Yields 6 servings.
Grease pie pan. Place all ingredients in blender for 30 seconds. Pour in pie pan and bake at 350° for 45 minutes to 1 hour. Make your own crust or purchase ready made.
Layer bread and sausage in oblong casserole dish. Pour mixture of eggs, milk, dry mustard and salt and pepper into the pan. Refrigerate overnight. Top with cheese and cook at 350° until brown (approximately 20 to 30 minutes). Serve with biscuits or rolls.
Put meat on sticks. In one bowl, combine salt, bread crumbs and pepper. In another bowl, combine egg and milk. Mix in egg and milk, then salt-bread crumbs-pepper mixture. Brown meat slowly in shortening; put in baking pan. Dissolve bouillon and water, then pour over meat. Cover and bake at 350° for 45 minutes. Remove cover and cook 15 minutes. Turn meat; cook another 15 minutes.
Heat olive oil in a large skillet. Brown sausage. Add onion, celery, pepper, garlic, oregano and pepper. Cook and stir until vegetables are almost tender. Add squash and tomatoes. Cook and stir until zucchini is just tender. Sprinkle with herb seasoning. This is great with cornbread or garlic bread.
Toss apple slices, 1 tablespoon flour, 2 tablespoons sugar and cinnamon until apple slices are coated; set aside. Cook cranberries and 1/4 cup sugar over medium-high heat for 5 minutes, stirring constantly, then drain. Spoon mincemeat into prepared pie crust and top with apples. Then spoon cranberries over apples and sprinkle with crumb topping. Bake at 375° for 40 minutes or until lightly browned.
Wrap chicken breasts with 1 slice of bacon. Cover bottom of greased baking dish with chipped beef, then arrange chicken on beef. Mix soup and sour cream. Pour over all. Refrigerate overnight or all day. Bake at 275° for 3 hours, uncovered.
Preheat oven to 325°. Spray 9-inch glass pie plate with nonstick cooking spray. Layer peaches in spiral in pie plate.
Clean, wash and dry fish. Cut fish almost through lengthwise and spread open. Sprinkle with salt and pepper. Melt butter in frypan. Add dill weed. Place fish in a single layer, flesh side down, in the hot dill butter. Fry at moderate heat for 2 or 3 minutes. Turn. Fry 2 or 3 minutes longer until fish flakes easily.; Place fish on platter; keep warm. Turn heat very low and stir in lemon juice. Pour sauce over fish.
Combine ketchup, barbecue sauce and brown sugar. Heat on low heat. Cut hot dogs in 1-inch slices and heat slowly.
Mix pretzels, sugar and butter. Stir well. Put into bottom of 9 x 13-inch pan. Bake at 400° for 8 minutes. Cool.
Line a large platter with the outside lettuce leaves and place 3 cups of the potato salad in a mound in the center of the platter. Cover with remaining lettuce which has been shredded. Arrange the roka or watercress on top of this. Place the tomato wedges around the outer edges of salad with a few on the top and place the cucumber wedges in between the tomatoes, making a solid base of the salad. Place the avocado slices around the outside. Slices of Feta cheese should be arranged on the top of the salad with the green pepper slices over all. On the very top, place the sliced beets with a shrimp on each beet slice and an anchovy filet on the shrimp. The olives, peppers and green onions can be arranged as desired. The entire salad is then sprinkle with the vinegar (more may be used) and then with the blended oil. Sprinkle the oregano over all and serve at once. Garlic toasted Greek bread is served with this salad and Louis Pappas called this a "salad for 4 persons."
Cut dates and pecans. Use an angel food cake pan. Grease pan good and use wax paper at bottom of pan. Decorate top with some pecans and cherries. Bake 1 hour at 300°.
Mix first 6 ingredients well and chill 3 hours. Pinch off into small balls and chill again until firm. Melt paraffin and chocolate chips in double boiler. Dip chilled balls in chocolate and paraffin mixture and place on waxed paper to set. Store in tightly closed container in refrigerator.
Put oleo in a 9 x 15-inch pan in oven and melt. Mix all remaining ingredients but peaches together and pour over oleo (do not stir). Add peaches and juice on top (do not stir). Bake at 350° for 30 minutes.
Cream together sugar and oleo. Mix together remaining ingredients, except pie shell, and add to oleo-sugar mixture. Pour into pie shell. Bake for 12 minutes at 425°. Turn down to 350° for rest of the hour.
Mix together and chill. Freeze some to put in punch bowl first and pour the rest over it (helps keep punch chilled). Serves 24 to 30 people.
Beat eggs and sugar well. Sift dry ingredients and add to mixture. Add buttermilk and beat until batter is smooth. Fry in aebleskiver pan. Heat pan over medium heat; melt one teaspoon margarine in each hole. Fill holes completely with batter; let bake a few minutes, then turn with a fork or an ice pick. Fry until golden brown.
Scald milk, then add margarine. Set aside to cool. With electric beater, mix eggs, sugar and salt. Add milk and yeast. Beat in 2 cups of flour. Remaining flour is mixed in by hand with strong spoon. Mix for about 3 minutes. Let rise until double. Punch down and put in 2 (9-inch) pans (greased). The dough will be a little sticky, so slightly grease your fingers when placing in pan. Let rise again for about 1 hour.
Heat oil in large skillet and saute chicken strips and mushrooms 5 to 6 minutes. Sprinkle paprika, pepper and flour over ingredients and stir well until flour is no longer visible. Add broth and sherry, stirring until mixture thickens and bubbles. Stir in artichoke hearts; cook another minute and serve over rice or pasta.
Combine soup, salad dressing, curry powder, mushrooms and lemon juice in bowl. Mix well. Add broccoli and turkey and mix well. Pour into a 9 x 13-inch baking dish. Top with cheese. Bake at 350° for 30 minutes. Yields 8 servings.
Mix all ingredients together. Grease and flour 9 x 13-inch pan. Put ingredients into pan. Bake at 350° for 35 to 40 minutes.
Saute meat and onion. Line pan with chips. Pour in meat and onion. Top with soup, beans, sauce and cheese. Sprinkle a few chips on top. Bake at 350° for 30 minutes.
Mix and stir until boiling, then simmer, stirring often for 1 hour (will thicken as it cools). Sprinkle more cinnamon and nutmeg on top. Let stand 1 hour.
Preheat oven to 425°. Divide cookie crumbs into 8 (4-inch) custard cups, approximately 1 1/2 tablespoons per cup, and gently press crumbs into bottom of each cup. Set aside while preparing remaining ingredients.
Cook vegetables until done; drain well. Place cooked vegetables in casserole dish. Mix cream of mushroom soup, 1/2 cup shredded Swiss cheese, sour cream and 1/4 teaspoon pepper in pan over low heat until mixture is smooth and cheese has melted. Pour mixture over vegetables. Bake for 30 minutes in 350° oven. Remove from oven. Top with remaining Swiss cheese and French fried onions.
Place cooked noodles in large casserole. Add cream of mushroom soup, copped turkey or chicken and mushrooms. Mix well, add salt and pepper to season. Cover top with shredded cheese. Place in oven and heat for 1/2 hour at 350°. If needed, you can add milk, if too dry.
Combine chicken, celery and almonds. Mix mayonnaise, sour cream, salt, onion and lemon juice together. Put in a 9 x 13-inch pan. Top with crushed chips and cheese. Refrigerate until ready to serve.
Mix together sugar and flour. Add vinegar and egg; cook over boiling water on low heat until thick. Pour over fruit.
Fry steak in a heavy skillet with lots of butter, then spread with salt and mustard. Cook over a low heat until very tender. Place on a hot platter. Pour a large cup of strong coffee in the frypan; let it boil up one time. Pour it over the steak and serve quickly. Serve with chopped, pickled walnuts.
Cook the macaroni and drain. Add some salt and pepper for taste. Combine all the ingredients. Top with saltines and butter. Bake at 425° for about 30 minutes.
Preheat oven to 375°. Combine eggs, sugar, butter, syrup, vanilla and whiskey. Mix well, then strain. Sprinkle chocolate chips over the bottom of the unbaked pie crust; cover with pecans. Pour filling over chips and pecans. Bake for 40 minutes or until knife inserted halfway between the center and the edge comes out clean.	Set aside for at least 30 minutes before cutting. Makes 6 to 8 servings.
Melt margarine in a Pyrex baking dish. Pour in the sliced peaches. Pour milk over peaches. Mix together: Bisquick, sugar. Pour over peaches. Bake in a 350° oven for 45 minutes or until brown.
Boil potatoes until firm but tender. Combine with all ingredients and refrigerate a few hours before serving.
Mix all ingredients together (except tortillas). Fill each tortilla with a tablespoon of filling. Roll up and line a 9 x 13-inch baking dish. (I use microwave-safe dish with cover.) Spread remaining ingredients evenly over all tortillas. Grate a thin layer of Cheddar cheese. (Note: Can be refrigerated at this time until ready to use, as much as 8 hours later.)
Cook beef over medium heat until light brown. Stir to keep loose. Combine all other ingredients together and mix well. Add to beef. Stir well. Cover and cook over low heat until beef has absorbed liquid (about 40 minutes). Serve with cole slaw. If a more spicy barbecue is desired, use more paprika, chili powder and Worcestershire sauce to taste.
In 9 x 13-inch greased pan, spread rhubarb in pan. Sprinkle sugar over top and jello (dry). Make batter of flour, salt, baking powder, sugar, oil, milk and vanilla. Beat well. Spoon over rhubarb.
Mix together first 2 ingredients. Then beat next 2 ingredients together. Pour chocolate mixture into cream cheese mixture. Blend well. Then stir in Cool Whip. Pour into crust. Freeze 4 hours. Keep frozen.
Boil shrimp and peel. Chop shrimp and shallots. In saucepan, heat soup and 1/2 cup water to boiling. Add gelatin and stir until dissolved. Add cream cheese and mix with mixer until well blended. Stir in mayonnaise until completely blended. Add shrimp and shallots. Pour into Jell-O mold. Refrigerate, preferably overnight. Serve with crackers of your choice.
Mix all vegetable together in a large salad bowl. Lima/Butter Beans may also be added depending on taste. Drain before adding.
Mix together in a bowl; let stand overnight in the refrigerator covered. Will keep for several days.
Brown sausage. Drain. Separate rolls into 8 triangles. Put in ungreased 12-inch pizza pan. Press together and up sides for crust. Spoon sausage over crust. Sprinkle in potatoes. Top with cheese. Beat eggs, milk, salt and pepper. Pour in crust. Sprinkle Parmesan cheese over all. Bake at 375° for 25 to 30 minutes.
Get some slices of bread and put butter on them. Sprinkle sugar on top. Put the bread in the oven and bake for about 10 minutes. Then take it out of the oven and eat it up!
Cream together margarine and sugar. Add vinegar, soda and flour. Drop on ungreased cookie sheet and flatten with a glass dipped in sugar. Bake about 10 minutes at 325°.
Mix together and freeze until ready to use. Add 4 to 6 quarts of ginger ale, poured over frozen punch. Serve.
Mix all ingredients together and knead until dough is easy to handle. Break off pieces of dough and make a rope about 6-inches in length and about 3/8th of an inch thick. Form a ring bringing the ends together. Place rings on greased cookie sheet. Bake at 350° until light brown. Cool and store in a tin or other container with a tight lid. May be sprinkled with cinnamon and sugar, etc.
Spread soft butter on each side of bread. Place on baking sheet. Place slice of cheese on each slice. Put a hot dog diagonally across each slice of bread and cheese. Put oven on 375°. Fold the opposite corners of the bread over each hot dog. Push toothpick through the bread and hot dog. Bake about 10 minutes until brown.
Layer ingredients in a 9 x 12-inch pan. Mix mayonnaise with sugar and spread on top. Cover tightly with Saran Wrap. Refrigerate 24 hours. Cover with bacon bits before serving.
Mix all together and put in unbaked pie shell. Sprinkle with nutmeg. Bake in 350° oven for 30 minutes or until knife comes out clean.
Cook ground chuck, onions and bell pepper in a large skillet until done. (Until meat changes color.) Add peas and tomatoes. Mix all together and cook on low heat for 45 minutes. Serve over rice. With French bread or cornbread, this is a good 1 dish meal.
Saute celery, carrots and diced onion in butter and enough stock so that vegetables do not stick or burn. Add Stove Top stuffing mix. Stir until makes crumbly mixture. Set aside.
Grease bottom only of 2 loaf pans. Mix shortening and sugar. Add eggs, pumpkin and water. Blend in dry ingredients. Stir in nuts and raisins. Pour into pans and bake at 350° for 1 hour.
Line bottom of ungreased 13 x 9 x 2 baking pan with 1/3 of honey grahams. Whisk together pudding mix and milk. Stir until mixture thickens. Add whipped topping. Spread half of pudding mixture over graham crackers. Repeat layers of graham crackers and remaining pudding. Top with remaining graham crackers. Spread with chocolate frosting. Cover and chill for 8 hours.
Combine Milky Way bars and 1/2 cup butter in medium saucepan and melt over low heat. While candy melts, prepare batter. Cream 1/2 cup butter and sugar until mixture is light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour and baking soda alternately with buttermilk, stirring until smooth. Add melted candy, mixing well. Stir in vanilla and nuts. Pour batter into greased and floured Bundt or 10-inch tube pan. Bake at 350° for 1 hour and 20 minutes or until done when tested with wooden toothpick. Remove from oven. Cool a few minutes and remove from pan.
Pare apples and slice thin. Mix sugar, flour, and cinnamon. Spread 1/3 sugar mixture in bottom of pastry lined pan. Fill with apples (heap-they cook down). Top with remaining sugar mixture and dot with butter. Cover with top crust. Bake at 425° for 45 minutes.
Put pecans into baking dish, add butter and salt. Microwave 2 to 3 minutes, stirring pecans and adding a little salt. Do this for about 10 to 12 minutes. Drain on paper towels and cool. Store in a sealed container. Can be eaten now or later.
Mix all ingredients for 4 minutes. Pour into 2 (9 x 13-inch) pans lined with wax paper. Bake at 350° until done. Remove from pans to cool. Peel off paper. Put icing on first layer, then place on next layer. Spread remaining icing on top and sides.
Season fish with Tony's seasoning. Add buttermilk and toss to coat. Roll each piece in cracker crumbs. Spray wire rack with Pam and put on cookie sheet. Place fillets on rack. Dribble small amount of squeeze margarine over each piece. Bake at 350° for 30 to 45 minutes until golden color and crisp around edges.
Mix dry ingredients. Add oil and water. Stir quickly, mixing well. When clay cools, knead it with flour until soft and pliable. Store in airtight container.
Cook the first 5 ingredients to the soft ball stage, stirring occasionally until soft ball forms in water. Remove from heat. Add food coloring. Pour over 6 to 8 quarts of popped corn. Add a little at a time until all is coated. Continue to stir until corn separates and sugars.
Mix like cookie dough, rather soft. Roll thin. Cut and bake on greased cookie sheet in moderate oven (325° to 350°) until done.
Cut up	chicken and layer in bottom of a large square casserole dish. Mix chicken broth and cream of chicken soup together and pour	over chicken.	Mix flour and pepper with milk and melted butter. Pour over chicken. Bake in oven at 425° for 35 to 40 minutes.	Will be golden brown on top.
Grease a 13 x 9 x 2-inch pan with butter. Combine sugar, butter, water and syrup. Cook over medium heat to 290° on candy thermometer. Sprinkle half of nuts in bottom of pan. Pour syrup over nuts. Break up or grate chocolate over top of hot mixture and when melted, sprinkle remainder of nuts on top of chocolate. Press in slightly. Refrigerate until cool. Break into pieces.
Combine sugar, hot water, and syrup in a medium pot and cook to a hard boil. Add the raw Spanish peanuts and cook until the syrup turns golden. Remove from heat and add the vanilla and baking soda. Quickly stir together and pour onto buttered cookie sheet. Let cool and break into edible pieces. Store in an air-tight container.
Preheat oven to 350°. Spray a 9 x 13 inch baking dish. Combine all ingredients, except butter and cereal flakes, and put in baking dish. Melt butter, and mix flakes with butter; spread on top of potato mixture. Cover with foil and bake 1 hour.
Preheat oven to 400°. In casserole dish, layer the ingredients as listed at least 3 times. Sprinkle salt and pepper as desired. Bake 50 to 60 minutes. (Check at 25 minutes, then cover with foil to keep cheese from overbrowning.) Serves 6.
Soften cream cheese at room temp. Mix all ingredients with a fork (needs elbow grease to mix well). After thoroughly mixed, refrigerate at least 8 hours. Tastes better if it sets over night. Take out and let stand to soften 1-1 1/2 hours before serving.
Mix first 3 ingredients and beat on #7 or cream setting for 5 minutes. Add eggs, milk and vanilla. Beat 3 minutes on high. Combine flour, baking soda, salt, cinnamon and nutmeg; mix well. Add oatmeal, chips and nuts; mix well.
In a large skillet, brown meat over moderate heat, stirring with a spoon to break up. Using a slotted spoon, remove meat to a bowl or plate. Pour off all but 1 teaspoon fat from the skillet. Add onion and garlic; cook 3 to 4 minutes, stirring frequently, until softened.
Preheat oven to 400°. Grease 10 x 1 1/2-inch pie plate or 8 x 8 x 2-inch baking dish. Layer cottage cheese and Parmesan cheese in plate. Mix cooked turkey/beef, 1 cup of Mozzarella cheese, oregano, basil and tomato paste; spoon evenly over top.
Heat oven to 350°. In a medium bowl, blend cream cheese and 2 tablespoons margarine (save 1 tablespoon until smooth). Add next 6 ingredients and mix well. Separate crescent dough into 4 rectangles. Firmly press perforations to seal. Spoon 1/2 cup meat mixture onto center of each square. Pull the corners of dough to top center of meat mixture, twist slightly and seal edges. Brush tops with reserved margarine. Dip in crushed croutons. Place on ungreased cookie sheet. Bake at 350° for 20 to 25 minutes or until golden brown. Makes 4 servings.
Brown cubed veal, onions, celery, salt and pepper. Put into casserole and add mushroom soup, chicken-rice soup, wild rice and mushrooms. Bake for 2 hours at 300° to 325°.
Have all ingredients at room temperature. Cream butter; add cheese and blend well. Sift dry ingredients and add gradually to butter cheese mixture. Roll dough into long rolls 1 inch in diameter. Refrigerate dough for several hours or overnight. Slice into 1/4-inch rounds. Place on cookie sheet (ungreased). Bake at 450° for 8 minutes or until slightly brown or not quite brown at all!
Dissolve jello in boiling water. Fold in remaining ingredients. Put in mold or 9 X 13 pan.
Bring together to boil 2 sticks of butter, 1 cup of water and 4 tablespoons cocoa; then pour over flour and sugar mixture. Stir and add 1/2 cup buttermilk, 1 teaspoon baking soda, 2 eggs, 1 teaspoon vanilla and add nuts. Pour into a large cookie sheet. Bake for 20 to 25 minutes at 350°.
Cream flour, margarine and 1/2 cup powdered sugar together. Pat into 9 x 13-inch pan. Bake 15 minutes at 300° to 325°. Beat eggs, lemon juice, sugar, flour and salt. Pour over baked crust. Return to oven and bake for 25 minutes at 300° to 325°. Sprinkle powdered sugar over top and cut in squares.