HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375°. Parboil onions 10 minutes; drain. Put half the onions into an 8 x 8-inch shallow baking dish coated with non-stick vegetable cooking spray. Layer with half the bread and half Cheddar cheese. Repeat with the remaining onions, bread and Cheddar cheese. Combine eggs, milk, salt and pepper in a bowl. Pour mixture over the top layer. Sprinkle with cayenne pepper and dot with butter or margarine. Place casserole baking dish into a larger baking dish; add hot water to the outer dish halfway up the side of the casserole dish (like making a custard). Bake for 40 minutes. Serves 4. Great dish to make ahead. Rewarm in oven or microwave.
Heat oven to 350 degrees. Mix all ingredients and form into a loaf. Place in ungreased 9 x 13 pan. Add desired amount of catsup on top. Bake uncovered for 1 hour.
Cover beans with water and soak overnight. Drain water and cover with fresh water to an inch or so over beans. Add tomatoes, onion and garlic. Bring to boil, turn to medium-low heat. Cook until beans are almost done (adding water if needed). Add rest of spices. Brown meat, drain and add to beans. Add tomato sauce and simmer for 2 to 3 hours, stirring occasionally.
Mix dry ingredients together. Pour in oil and milk and mix together. These can be either rolled out and cut or they may be dropped by spoonfuls onto a cookie sheet and baked at 425° for 10 to 12 minutes.
Mix all ingredients. Put in casserole dish. Cover with buttered bread crumbs. Bake at 350° for 1 hour or until bubbly and brown.
Cut bacon strips in half. Spread soup on bread (like spreading mayonnaise). Roll up corner to corner. Wrap with a piece of bacon. Secure with a toothpick. Bake on cookie sheet at 325° for 1 hour.
Place roast in preheated oven at 350°. Pour about half the 7 and 7 drink over all. Salt and pepper to taste. Roast 45 minutes. Remove from oven. Pat brown sugar over the entire roast. Place orange slices over roast and secure with toothpick. Pour remainder of 7 and 7 over roast. Return to oven and continue to bake until desired doneness, basting every 15 to 20 minutes. Makes absolutely wonderful gravy. Makes 4 servings.
Cut crusts from bread. Toast until golden, spread with cinnamon and granulated sugar. Kids Love it.
Beat together powdered sugar, milk and cream cheese. Beat Dream Whip, milk and vanilla, then fold into first mixture. In 13 x 9-inch pan, alternate layers of cake and mixture. Top with can of pie filling. Refrigerate until serving. Best made day before use.
Beat ice cream into cherry drink in a medium bowl; divide evenly into 8 tall glasses. Pour 1/4 cup cola into each.
Bring cheese and oleo to room temperature. Grate cheese and mix with Parkay in a mixer bowl, using medium speed of mixer. Cream well.
Mix jello, cornstarch, sugar and boiling water together until thick and clear. Fill bottom of baked pie shell with sliced strawberries and pour mixture over them; chill. Top with whipped cream. Keep refrigerated.
Preheat oven to 400°. Have chicken cooked, deboned and chopped. Dice potatoes; cover with water. Boil 3 to 4 minutes (potatoes should be firm). Drain. Add other ingredients and simmer until warm. Pour into pie crust. Place second crust on top. Press edges together. With fork, place holes in top crust to let steam escape. Cook 30 minutes or until golden brown. If edges brown too soon, cover (just edges) with foil. For best results, place on cookie sheet.
Drain fruit cocktail. Pare and dice apple. Peel and slice bananas. Mix fruit in bowl with marshmallows, coconut and walnut pieces.
Place chicken, skin side up, in a large shallow baking pan in	a single layer. Sprinkle Accent, salt and pepper on chicken. Let stand 10 minutes. Stir together corn oil, honey and soy sauce. Drizzle on chicken. Bake, uncovered, in a 350° oven about 1 hour or until fork can be inserted with ease. Baste frequently. Makes 4 servings. Serve with cooked rice.
Boil broccoli 5 minutes and drain. Mix other ingredients and combine with broccoli. Add salt and pepper. Pour into buttered dish and dot with butter. Top with cracker crumbs. Bake at 350° until bubbly and golden brown. Can be made the day before serving.
Rub roast with 1 tablespoon oil and minced garlic. Put in glass bowl, add sherry, ginger, pepper and onions. Chill overnight. Remove meat, brown in 2 tablespoons oil in frying pan. Put in crock-pot with 1/2 cup marinade, cook on low 7 to 8 hours. Add 1/2 cup more marinade to saucepan and cook juice. Serve with meat. Makes 8 to 12 servings.
Grease a 13 x 9-9inch baking pan. Brown chops; drain. Place chops in prepared pan. Set aside. In medium mixing bowl, combine soup, celery, onion, seasonings and egg. Mix well. Separate biscuit dough into 10 biscuits. Cut each biscuit into 8 to 10 pieces. Stir into soup mixture. Spoon over chops. Bake in 350° oven 55 to 65 minutes until topping is golden brown.
Grate rind and juice of lemons. Mix with sugar and cream. Add 3 tablespoons of mixture to glass. Add ice cubes and 1 shot of gin or rum. Fill with Bubble-Up or 7-Up. Makes 10 drinks.
Soften cream cheese at room temperature. Add drained tuna and sauces to taste. Enjoy.
In 2-quart batter bowl, combine ground beef, eggs, Ro-Tel chillies and tomatoes, bread crumbs, garlic, salt and pepper. On large piece of wax paper, flatten meat mixture into rectangle. Arrange ham on top of meat, leaving 1-inch margin around edge. Place slices of cheese over ham slices. Carefully roll up meat, using wax paper to lift. Seal edges. Place roll, seam side down, in microwave ring mold or on microwave roasting rack. Microwave on 70% power for 25 to 30 minutes or until done. Place meat loaf on microwave-safe serving platter. Pour Ragu sauce over top. Microwave on 80% power for 1 to 2 minutes or until hot. Let stand for 5 minutes before serving.
Dissolve Jell-O in boiling water. Add sugar and pineapple. Chill until beginning to set. Add remaining ingredients. Pour into a glass dish and refrigerate. Will keep good for several days.
Cook broccoli. Arrange in greased 11 1/2 x 7 1/2 x 1 1/2-inch baking dish. Place chicken on top. Combine soup, mayonnaise, lemon juice and curry powder. Pour over chicken and sprinkle with cheese. Combine bread crumbs and butter. Sprinkle over all. Bake at 350° for 20 to 30 minutes until hot and bubbly.
In a medium mixing bowl, combine eggs, bread crumbs and spaghetti sauce. Add ground beef; mix well.
Preheat oven to 350°. Cut cheese into desired size (4 pieces). Wrap ham around each piece of cheese. Stuff chicken breasts with ham and cheese. Fasten together with a toothpick. Mix together egg and milk in small bowl. Dip chicken breasts in egg and milk and then in bread crumbs (seasoned with salt and pepper). Place chicken breasts in a pan and bake for 30 minutes (or until lightly browned). Remove. Place in casserole dish. Saute sliced mushrooms in margarine. Add soup with water and green beans to mushrooms. Heat. Pour over chicken. Place casserole in oven 30 to 40 minutes. Serve with rice, mashed potatoes or noodles. Serves 4.
Brown hamburger and onions. Place potatoes in a casserole dish and add hamburger with onions, mushroom soup, water and salt and pepper. Bake at 350° for 1 1/2 hours or until potatoes are tender. Stir occasionally.
Cook sugar, Milnot and margarine 5 minutes on medium heat (or until soft ball). Add peanut butter and marshmallow cream. Beat until soft and creamy.
Crumble yeast cake in bowl; add salt, sugar and water, also well beaten egg. Add 1/2 cup flour and beat well. Add melted margarine, then stir in rest of flour. Roll and put in pan. Let rise only once. Put in refrigerator in airtight container. Will need to roll this out at least 2 hours before baking. Bake at 400° to 425° for 12 to 15 minutes.
Brown almonds and sesame seed. Mix cabbage and onions in bowl. At last minute, add almonds, sesame seed and crushed uncooked Ramen (do not use seasoning packet!). Mix dressing and pour over salad just before serving.
Heat oil in skillet. In bag, combine flour, salt and pepper. Shake chicken in mixture. Brown chicken and place in casserole dish. Combine orange juice, vinegar, peach juice and honey. Pour over chicken. Cover and bake at 375° for 1 hour 15 minutes. Baste often. Place 2 to 3 cloves per peach halve. Place around or on chicken. Bake uncovered 15 minutes longer. Serves 6.
Rinse sauerkraut with cold water; drain well. Combine sauerkraut with green pepper, onion and celery in a medium bowl. Combine oil, water, vinegar and sugar in a small bowl. Stir until sugar is dissolved. Pour over sauerkraut mixture. Refrigerate for 24 hours.
In mixing bowl cream margarine and sugar until light. Add egg and beat well. Add zucchini and blend in. Set aside.
In a 4-quart saucepan over medium heat, melt sugar, milk, chocolate, corn syrup and salt to boiling. Stir frequently. Add marshmallows. Carefully sit candy thermometer in place and cook without stirring until temperature reaches 238° or soft ball stage (when a small amount of mixture dropped into a bowl of very cold water forms a ball that flattens on removal from water), about 10 minutes. Remove saucepan from heat.
Mix all ingredients. Pour into 9-inch pie shell. Bake in 450° oven	for 10 minutes. Lower heat to 350°. Bake 35 minutes or until done when tested.	Good!
Combine first 10 ingredients. Heat to boil over high heat; reduce to low. Cover; simmer 3 hours or until pork is very tender. Stir often. Skim off fat. Using whisk, stir until meat is shredded. Serve on rolls or buns.
Mix and let stand before serving with vegetables (raw cauliflower, celery, peppers, carrots, broccoli, etc.).
Cook squash, onion and margarine about 10 minutes. Drain, mash, then add all other ingredients. Mix well. Bake for 30 minutes in a 400° oven.
Add finely chopped onion and egg to mash potatoes. If they are a little too runny, add a bit of flour to them. Also, add salt and pepper. Make round patties. Bake at 350° until golden brown.
Heat 2 teaspoons olive oil; add onion and saute until done. Add barley, rice and 2 garlic cloves and stir 1 minute. Add 4 cups water and salt; bring to boil. Reduce heat to low. Cover and cook until grain is tender and liquid absorbed, about 1 hour.
Cream margarine, sugar and vanilla together. Add the rest of the ingredients and mix well. Drop by teaspoon on cookie sheet. Bake at 350° for 10 to 15 minutes. Dust with powdered sugar.
Mix first six ingredients; add corn bread mix last. Bake in 9 x 13-inch greased pan for 20 to 25 minutes in 400° oven.
Cream butter, shortening and sugar in large mixer bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Sift flour, baking powder and cocoa together. Add to creamed mixture alternately with milk. Stir in vanilla. Pour into greased and floured 10-inch tube pan. Bake at 350° for 1 hour and 20 minutes. Cool in pan for several minutes. Invert onto serving plate. Spread frosting over cake. May omit frosting if preferred. Yield: 16 servings.
Mix and press into greased dish. Bake at 325° until brown; cool. Mix cream cheese (room temperature), powdered sugar and Cool Whip and spread on crust.
Layer in casserole dish. Cover with buttered bread crumbs and grated Cheddar cheese. Bake at 350° for 20 to 30 minutes.
Heat cherry juice to boiling point. Pour over Jell-O. Stir. Crumble cream cheese and add to mixture. Cool. Add remaining ingredients. Cool.
Spray 11 x 7-inch baking dish with nonstick cooking spray. Place bread cubes in dish. Arrange roasted peppers evenly over bread cubes. Sprinkle Cheddar and Monterey Jack cheeses over peppers.
Preheat oven to 375°. Spread apples in ungreased 8-inch pan. Mix other ingredients with a fork, then sprinkle over apples. Bake about 30 minutes or until topping is brown and apples are tender. Makes 6 servings.
Melt almond bark and pour over mixture. Spread out on wax paper. Leave 2 to 3 hours. Break up and store in airtight cans or bags.
Place tomatoes one by one into boiling water for 1 minute. Plunge immediately in cold water and peel. Cut in half horizontally and remove seeds. Chop remaining tomatoes coarsely and combine in bowl with other ingredients, except spaghetti. Let stand for 1 hour.
Mix all ingredients together. Oil bottom of casserole dish lightly. Put a thin layer of spaghetti sauce, 1/2 of zucchini mixture and sprinkle with grated Mozzarella cheese. Repeat. End with layer of spaghetti sauce, then Mozzarella cheese. Bake at 350° for 45 to 60 minutes.
Measure all ingredients into bottle or jar. Cover lightly and shake well. Chill. Shake well before serving. Makes 2 cups.
Cut butter into small pieces, mix with corn bread and bread crumbs. Melt fat, add celery and onions. Cook 5 minutes; add to crumb mixture. Add green pepper and seasonings, mix thoroughly. Add well beaten eggs; sprinkle water over surface, stirring lightly until dressing is of desired moistness. Stuff lightly into neck region and body cavity of the bird. This recipe will yield enough stuffing for a 12 pound turkey. Cover breast with foil until 1 hour before roasting ends.
Cook beef and onion in a large skillet until lightly browned. Add salt, water and tomatoes. Cover and simmer 10 minutes.
Wash and dry chicken. Salt and pepper inside and outside and sprinkle with fine herbs. Cut potatoes (scrubbed and unpeeled) into large pieces. Coarsely chop onion. Place chicken, back side down, into a 9 x 13-inch baking pan. Arrange potato and onion around bird and sprinkle with salt, pepper and fines herbes. Drizzle lightly with olive oil. Bake for 40 minutes at 400°. Turn bird over (use large wooden spoon in cavity and flip). Pour white wine over all (about 2 cups) and bake 40 to 45 minutes, basting now and then.
Combine all ingredients in electric blender and process until smooth. Store in refrigerator until ready to use. Yields 1 1/4 cups or about the same as a 14 ounce can.
Preheat oven to 350°. Spray a 9-inch round cake pan with Pam or Baker's Joy. In a blender or food processor, puree beans, 1/3 cup sugar and rum and vanilla until smooth. Add apple fiber and puree. If the mixture seems dry, add 2 to 3 tablespoons water to make a thick batter. Beat egg whites until stiff, then gradually beat in the remaining 1/3 cup sugar. Fold gently into the bean-and-fiber mixture. Spoon into prepared cake pan; bake for 50 minutes or until a toothpick, when inserted into center of cake, comes out dry.
Heat the butter and oil together in a large soup kettle. Add the carrots, celery, onion, garlic and cabbage. Saute, stirring frequently, for several minutes. Add the water, split peas, seasonings and bouillon. Bring to a boil. Cover and simmer over medium heat for 1 hour and 30 minutes, stirring frequently. Stir in the parsley and adjust the seasonings. This soup freezes beautifully.
Blend first 6 ingredients. Spread on serving plate, shaping into a circle. Top with chili sauce. Drain crabmeat and sprinkle on sauce. Garnish with parsley if desired. Serve with crackers.
Combine ground beef, egg, bread crumbs, onion, salt and pepper in a large mixing bowl. Shape into small meatballs and place in a pie plate. Microwave for 7 to 8 minutes. Give 1/2 turn and rearrange meatballs once during cooking. Meatballs may not be completely cooked at this time, but this is alright. Drain meatballs thoroughly.
Mix cake mix with 1 stick of melted margarine and beaten egg. Press in bottom of a buttered 9 x 13-inch cake pan and bake at 350° for 15 minutes.
Dissolve Jell-O in hot water and hot peach juice. Add lemon juice and allow to cool. When mixture begins to thicken, fold in peaches.
In microwave or stove top, melt butter and chocolate until chocolate is completely melted. Stir in eggs, one at a time. Then stir in flour and vanilla. Bake in a 13 x 9-inch pan for 20 minutes at 350°. Add nuts if desired.
Cream shortening and sugars. Add eggs. Blend well. Add vanilla. Add dry ingredients; mix well. Drop 1-inch balls of dough onto cookie sheet using 2 teaspoons. Bake for 10 to 12 minutes in 350° oven.
Put enough sauce in bottom of baking dish to cover. Cook shells as instructed on box. Mix all ingredients. Stuff shells and put in rows in baking dish or dishes. You will have 32 shells. Bake in 375° oven for 30 minutes.
Preheat oven to 350°. Line two 15 1/2 x 10 1/2-inch jelly roll pans with aluminum foil. Prepare cake mix according to package directions. Divide between the two pans and spread evenly. Cut through the batter with a spatula or knife to remove big air bubbles. Bake 15 minutes. Turn cake onto a lint-free towel, that has been sprinkled with powdered sugar, right from the oven. Carefully remove foil. Beginning at the short end, roll cake and towel jelly roll fashion. Cool completely. Unroll cakes and spread about 1 cup of pie filling to within 1-inch of the edge on each cake. Re-roll and place seam side down on serving plate. Dust with more powdered sugar.
Mix all in greased casserole. Top with mashed potatoes (instant works well). Cut up parsley and mix with potatoes. Bake about 30 minutes at 400°. Leftover pork is equally as fine. Just use a little chicken broth instead of beef.
Put graham cracker crumbs in a 9 x 13-inch pan. Pour melted margarine over crumbs. Add rest of ingredients as listed in layers EXCEPT milk over crumbs. Pour milk over top and bake in 350° oven for 20 to 30 minutes.
Cook meat until done. To it, add washed, cut cabbage and green peppers. Cook to desired tenderness. Season to taste.
Mix margarine, sugar, flour, cocoa, baking powder, eggs, milk and 1/2 teaspoon vanilla. Stir in nuts. Spread in a greased 13 x 9-inch pan. Bake 40 minutes or until set. Just before brownies are done, in a saucepan, over low heat, melt chips with sweetened condensed milk and remaining vanilla. Immediately spread over hot brownies. Cool. Chill. Makes 36 to 40 bars.
Cream margarine with sugar. Add milk and beat well. Add beaten eggs. Combine dry ingredients and mix into batter. Stir in nuts and raisins. Reserve 1 1/2 cups batter for filling. Bake in 3 (9-inch) greased and floured cake pans for 25 to 30 minutes at 350°.
Bake shell at 450° for 10 minutes. Set aside. Combine eggs, sugar and half and half and beat well. Stir in potatoes and vanilla. Pour mixture in pie shell. Sprinkle with nutmeg, if desired. Bake at 350° for 30 minutes or until set. Makes 1 (9-inch) pie.
Cook macaroni until tender. Mix all ingredients together; pour into baking dish and put in refrigerator to get cold. Yields 12 servings.
In skillet, melt butter and add heavy whipping cream, Parmesan cheese and Romano cheese over medium heat, stirring constantly. Bring to boil. Add parsley and pepper. Pour mixture over pasta of your choice.
Dissolve jello in hot water. Add sugar. Chill until slightly set. Then whip jello. Set aside. Whip chilled milk until stiff. Fold into Jello and add pineapple. Keep well chilled. (Other fruit may be used in place of pineapple)
Brown and saute meat and onions. Slice and butter eggplant and fry. Layer hamburger meat and eggplant. Top with tomato sauce and grated cheese. Bake 15 minutes at 325°.
Preheat oven to Bake and 100°. On a cutting board, peel and chop onion with a sharp knife. Unwrap stick of margarine and melt over a medium-low heat in a small saucepan. Break and beat eggs in a large mixing bowl. To the eggs, add the chopped onion. To the egg and onion mixture, add the melted margarine. Measure and add stuffing, Parmesan, pepper and garlic salt and stir into the egg mixture. Lastly, add spinach to the egg mixture. Stir until the mixture is evenly mixed. Two or three students in the unit will take enough of the mixture to roll the mixture into a 1-inch ball (the size of a quarter) and place them onto a jelly roll pan. Place the pan of appetizers on the middle rack of the oven and bake them for 15 to 20 minutes. Remove the appetizers from the pan, place them on a plate and place them on the serving table.
Brown rice in butter. Put all ingredients together in casserole. Bake for 1 hour at 400°.
Drain peaches, saving juice. To the juice, add sugar, vinegar, cinnamon and cloves. Simmer for 10 minutes. Put peaches in jars and cover with juice mixture. Cool, then refrigerate. Ready to eat after standing overnight.
Combine all ingredients except the chocolate syrup and mix 5 to 7 minutes with an electric mixer. Generously butter Bundt cake pan. Pour 3/4 of the batter into the cake pan. Mix the 1/2 cup chocolate syrup into the remaining 1/4 of the batter. Pour on top of the batter already in the cake pan and do not stir. Bake at 350° for 50 to 60 minutes. Let cool completely before removing. If desired, top with sifted powdered sugar to give a frosty appearance.
Cut chicken into 1-inch pieces. Cook onion, green pepper, garlic and chicken until chicken is not pink. Add rest of ingredients. Simmer 20 minutes.
Mix melted margarine, oil and sugar. Beat eggs and combine with water, vanilla and nutmeg. Add to sugar mixture, presifted flour, salt and baking soda and add to mixture. Stir in remaining ingredients. Pour in buttered jelly roll pan, 16 x 11-inch. Bake at 350° for 30 to 35 minutes. Cool before cutting.
Mix and beat together until smooth the last eight ingredients listed. Preheat oven to 350°. Grease and flour 10-inch tube pan. Pour 1/2 of the batter into pan, then half of the sliced apples (lay by hand evenly). Pour remaining batter over apples. Then place remaining sliced apples evenly on top (pinwheel style). Pour cinnamon and sugar over top. Bake 1 3/4 hours. Do not test until after 1 hour. Depending on oven, may take only 1 1/2 hours.
Wash tomatoes; slice thin. Dip in beaten eggs. Roll in corn meal which has been seasoned to taste. Place in hot cooking oil until golden brown.
Cream butter and sugar; add eggs and beat. Combine flour, salt and baking soda. Add to the creamed mixture. Add bananas and nuts. Blend together. Bake in a greased loaf pan in 350° oven for 1 hour.
Preheat large heavy skillet until very hot. Combine first nine ingredients in a small bowl. Dip fillets in melted butter, then in seasoning mixture. Place in hot skillet. Cook 2 to 3 minutes per side until blackened. Serve with squeeze of fresh lemon. Serves 4.
Place unbroken beans lengthwise in pint jars; leave 1/4-inch at top. Add 1/4 teaspoon of cayenne pepper to each jar. Also add 1 clove garlic and 1 head of dill to each jar. Combine remaining ingredients in a pan and bring to a boil. Pour approximately 1/2 cup of boiling ingredients over beans in jars (needs to cover beans). Put on lids and put in hot water bath for 10 minutes. Store on shelf for a few weeks to enjoy full flavor. Serve chilled.
Combine crumbs and margarine; press into bottom of 9-inch spring-form pan. Bake 10 minutes at 350°. Melt caramels in milk, stirring frequently until smooth. Pour over crust. Top with pecans.
Melt oleo and add to the first mixture. Roll into balls. Refrigerate for 2 hours. Melt large bag of chocolate chips and 1/2 bar paraffin wax. Use toothpicks to pick up balls and dip in chocolate.
Whip 1 cup whipping cream until stiff and blend with 1/4 cup sugar and 1 teaspoon of vanilla. Fold in 2 ounces chopped or coarsely grated semi-sweet chocolate. Fill regular sized cups with hot coffee and top each with 2 or 3 tablespoons of the flavored whipped cream. Sprinkle each with a little more chopped semi-sweet chocolate, if you like. This is enough topping for 8 to 10 servings of coffee.
Brown ground beef and onion; drain. Add pork and beans, brown sugar and barbecue sauce. Bring to a full boil. Put mixture into casserole dish. Cut biscuits in half and arrange on top. Sprinkle with Parmesan cheese. Bake at 400° until biscuits are golden brown.
Mix the first 4 ingredients together. Pat lightly in a 9 x 13-inch pan. Bake at 350° for 15 minutes. Cool. Mix cream cheese, Cool Whip and powdered sugar together. Cream well and spread on top of cooled crust. Mix pudding with milk. Mix with beaters for 2 minutes. Spread on top of cream cheese mixture. Spread other half of the Cool Whip on top. Chill, cut and serve.
Melt margarine in the microwave. Pour margarine over brown sugar and mix with eggs. Add flour, baking powder, salt and vanilla. Mix. Stir in chocolate chips. Grease a 15 x 10-inch pan and spread mixture out. Bake at 375° for 20 minutes.
Brown the beef and add season mix. Put in shells. Add sauce, cheese and sour cream.
Grind whole peppers and onions. Add rest of ingredients; boil 30 minutes. Pack in jar and seal.