HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400°. Saute onions and bell pepper in cooking oil for 15 minutes on medium-low heat. Place half of grated cheese in 2-quart casserole dish. Top with saute and pepper. Add remaining cheese on top of onions and pepper. Combine heavy cream (unwhipped), eggs, pimento and salt to make a sauce. Pour sauce over cheese and onions. Sprinkle paprika as a garnish. Bake in 400° oven for 10 minutes, lower heat to 325° and bake 25 minutes. Makes 8 servings.
Cook rice per package instructions. Saute onion and pepper in half stick of margarine about 5 minutes. Add Ro-Tel tomatoes, parsley, thyme and crawfish. Simmer 10 minutes. Add mushroom soup to rice and mix well. Add crawfish tails, pepper, onion and tomatoes to rice. Mix well. Melt margarine in a 9 x 13-inch baking dish and turn rice mixture into baking dish. Spread with sour cream. Bake at 350° until bubbles, about 25 minutes. Remove and sprinkle grated cheese. Return to oven until cheese melts.
Time: about 10 minutes before serving or early in day. Yield: about 1 1/2 cups.
Mix well. Roll out into strips and drop into boiling broth with chicken (with bones removed); salt and pepper broth to taste before adding dumplings.
Dissolve Jell-O in water; add frozen strawberries. Let cool until syrupy. Tear cake into two pieces in a 9 x 13 pan. Pour strawberry mixture over cake. Put whipped topping on top and refrigerate.
Bring pineapple and sugar to a boil. Remove from heat. Add jello and dissolve. Add 1 1/2 cups cold water to pineapple mixture. Stir, pour into dish and chill until partially set. Combine cheese, nuts and Cool Whip. Stir into jello mixture. Chill until firm.
Heat oven to 350° (moderate). Measure flour by sifting. Mix flour and salt; cut in butter. Sprinkle with water and vanilla; mix well with fork.
Mix together the first 4 ingredients. Shape into 1-inch balls. Refrigerate while preparing chocolate. Melt chocolate bar in double boiler over low heat. Add paraffin and stir until completely melted. With toothpick, dip each peanut butter ball in chocolate. Put on waxed paper to set up. Depending on the type of chocolate you use, you may need to adjust the amount of paraffin. When the bonbons are set up, they should have a glossy appearance to them. These taste very much like Reese's candy.
Blend peanut butter and butter together. Stir in confectioners sugar and mix until stiff and mixture pulls away from bowl. Place into buttered pan.
Heat 1-inch salted water to boiling. Add broccoli. Cover and heat to boiling. Cook until spears are almost tender, 10 to 12 minutes. Place drained broccoli in ungreased 1 1/2-quart round casserole. Beat soup and milk with hand beater until smooth. Pour over broccoli. Sprinkle with cheese.
Grease and flour 2 loaf pans. Combine dry ingredients. Beat eggs and oil together. Add to dry ingredients. Stir until moistened. Stir in strawberries and nuts. Bake in a 350° oven for 1 hour.
Preheat oven to 350°. Grease a 9 inch pie pan. Mix eggs, onion powder, thyme, salt and pepper. Mix well. Add potatoes, cheese, ham and green pepper. Bake 40 to 45 minutes; garnish with tomato slices. Makes 6 servings.
Soak charcoal for 15 minutes before lighting. Separate coals into 2 sections (circular cooking). Light coals and let them get hot. Sprinkle pepper, seasoning salt, paprika and garlic salt all over the ribs and rub in. Place ribs on the edge of rack. Cover and let cook until all ribs are dark brown (approximately 1 1/2 hours).
In mixing bowl, cream sugar and margarine. Beat in eggs, pumpkin and vanilla. Combine dry ingredients and add to creamed mixture, mixin until just blended. Spread in greased 9 x 13-inch pan. Bake at 375° for 20 minutes (maybe more). While slightly warm, frost with icing.
Prepare avocado dressing; cover and refrigerate. In a 1-quart glass measure or casserole, combine ground beef and sausage. With a wooden spoon, crumble meat. Cook in the microwave oven on 70% power, covered with waxed paper, for 6 to 8 minutes or until meat is no longer pink. Stir once or twice during cooking, crumbling the meat as you stir. Drain well. Set aside while you combine the remaining ingredients for the salad.
Heat oven to 350°. Grease and flour 10-inch tube pan. In small bowl, beat 2 egg whites until foamy. Gradually add brown sugar. Beat until stiff peaks form. Fold in coconut and 1/2 cup ground pecans. Spread meringue on bottom and up sides of pan to within 1 inch of top. Blend cake mix, sour cream, Amaretto, 1/2 cup water, eggs and 2 egg yolks at low speed until moistened. Pour batter into prepared pan. Bake at 350° for 55 to 65 minutes. Cool completely. Blend powdered sugar, cocoa, Amaretto, butter, corn syrup and water until smooth. Spoon over top of cake. Sprinkle with 2 teaspoons ground pecans. Garnish with cherries.
Gradually stir milk and egg into pudding mix in a saucepan. Add rice and raisins. Stir over medium heat until mixture comes to a boil. Cool 5 minutes, stirring twice.
Slice onions 1/8-inch thick. Saute in butter over low heat for 1 1/2 to 2 hours. Add seasonings up to and including flour. Mix well, add broth and wine. Simmer 2 hours. Add Kitchen Bouquet for coloring if desired. Refrigerate overnight. Before serving, brown bread and heat soup. Layer bread, soup, cheese and broil until cheese melts.
Blend turkey and bread. Bake at 350° for 10 minutes. Add remaining ingredients, then bake this long enough to melt cheese.
Spread coconut for crust in a 9-inch glass pie plate. Microwave at High 2 minutes. Microwave 2 tablespoons butter in a small glass custard cup at High 1 minute. Mix melted butter into coconut. Spread crust evenly in pie plate. Microwave at High 2 minutes. Microwave cream cheese in a 2 1/2-quart glass mixing bowl at High 1/2 to 1 minute. Add pumpkin, egg, powdered sugar and vanilla. Beat until smooth. Pour mixture into coconut crust. Microwave 4 tablespoons butter in a small glass mixing bowl at High, 1/2 to 1 minute. Stir in pecans, flour, brown sugar, cinnamon and nutmeg. Sprinkle topping over pumpkin filling. Microwave at High, 4 to 5 minutes. Chill before serving. Yield: one 9-inch pie.
Saute meat and onions in margarine. Add soup, milk, pimento, marjoram, salt and pepper. Cook spaghetti in boiling water; drain. Put in a butter 9 x 13 pan. Pour sauce over. Top with cheeses. Bake at 350° for 30 minutes.
Saute garlic in 2 teaspoons of olive oil. Add tomatoes, basil and salt. Cook over medium heat for about 30 minutes. Add shrimp and cook over low heat. Heat 10 to 15 minutes. Pour over cooked linguine.
Melt margarine, then add ground beef and brown well. Add next 5 ingredients and saute in ground meat until soft. Then add salt, pepper, chili powder and sugar. Stir well and add tomatoes, corn, beans, potatoes and water. Stir and bring to a boil. Simmer for 30 to 40 minutes, until tender. Serve alone or over rice.
Mix together. Top with cinnamon. Bake at 350° for 45 minutes.
Combine all ingredients and chill. Can be made a day ahead for convenience. Serves 10 to 12.
Brown the onions and celery until cooked. Add the meat and brown. Place noodles in casserole, add the meat mixture and top with the soups. Bake in 325° oven 1 hour. Serves 6 people.
Bake cake according to package directions. Combine pudding, sugar and milk. Fold in Cool Whip. Spread frosting mixture on cake and top with cherries.
Microwave sugar and syrup on high power for 4 minutes. Add peanuts. Microwave at full power again for 4 minutes. Stir in butter and vanilla. Microwave 1 minute on high. Beat in baking soda and spread quickly on cookie sheet. When hardened, break into pieces and store in airtight container.
Measure sifted flour. Add 1/2 cup sugar. Sift 4 times. Combine egg whites, cream of tartar, salt and flavoring. Beat at high speed until soft peaks form. Sprinkle in rest of sugar, 2 tablespoons at the time, until all is added. Sift in flour mixture and fold in with large spoon. Bake in an ungreased tube pan at 375° for 35 to 40 minutes. Let cool in pan.
Mix all ingredients well and freeze in muffin tins. Pop out of muffin tins to serve or drop in freezer bags for later.
Clean fresh mushrooms. Carefully snap stem from mushroom cap. Cut stems in small pieces and place in pan of melted butter.
Cream together baking soda, baking powder and salt; mix well. Add oats, bran flakes, chips and nuts. Drop by rounded 1/8 cup measure onto greased baking sheet. Bake at 350° until edges brown and centers look chewy.
Mix potatoes with sugar, eggs, milk, 1/2 cup butter, coconut, vanilla and nutmeg. Pour into a greased 9 x 12-inch pan or casserole dish. Mix brown sugar, flour, rest of butter and nuts. Sprinkle over mixture. Bake at 350° for 30 to 35 minutes.
In electric skillet, brown chicken pieces in melted butter. Drain excess fat. Blend cream of mushroom soup with one canful of milk and add to chicken in skillet. Simmer, covered, for 30 minutes (soup will thicken). Gently boil pasta according to package directions. Five minutes before serving, blend sour cream with sauce in skillet. Add cooked pasta; gently stir and heat through. Sprinkle with Parmesan if desired. Serves 4.
Mix together and form desired size meat balls. Bake in 350° oven until done.
Thinly slice turkey smoked sausage, carrots and cabbage. Combine with remaining ingredients in Dutch oven or soup pot. Bring to a boil. Reduce heat and simmer 20 to 30 minutes until vegetables are tender. Makes six 2-cup servings.
Mix all together; chill until ingredients are blended. (Can use any other vegetables or combination you prefer.)
Melt margarine	in pan. Stir in brown sugar, cinnamon and nutmeg. Add apples, stirring to coat with seasonings. Cover and cook 5 minutes. Remove cover and add lemon juice. Cook 5 minutes longer or until tender. Serve warm.
Melt butter; set aside. Mix all other ingredients together and add melted butter after it is cooled. Ladle into waffle iron sprayed with cooking spray.
Spoon out avocados and mash in a medium bowl. Add salt, lemon juice, onion and tomato. Chill.
Mix together all ingredients, except paraffin wax and chocolate chips, and roll into balls. Melt paraffin wax with chocolate chips. Dip balls into chocolate with toothpick and put on wax paper until firm or ready to eat.
Wash cucumbers and pack tightly in quart jar. To each jar, add remaining ingredients (except sugar). Fill jar with cold water. Seal tightly (it will not spoil). Let set 6 months or more. Rinse and cut in slices. Add sugar to each quart; stir to dissolve. I use a Foley utensil. This makes its own juice. Let set on counter a couple days, then refrigerate. Can be used in a couple days.
Crumble cheese into salad bowl. Add cucumbers, tomatoes and olives. In small jar with tight fitting lid, combine olive oil, vinegar, green onions, oregano, parsley, basil, thyme leaves and pepper. Shake until well blended. Pour over cheese and vegetables. Toss gently. Serve on lettuce leaves.
Combine all ingredients in a large mixing bowl. Toss to combine and coat ingredients with dressing. Cover and refrigerate several hours. Serves 12 to 16.
Blend cheese and margarine until light and fluffy. Add sauces and mix well. Stir in flour. Shape dough around olives, using teaspoon. Place on ungreased baking sheet and bake at 400° for 12 to 15 minutes.
Heat oven to 350°. Grease 9 or 10-inch pie plate. Beat all ingredients until smooth, 1 minute in blender or 2 minutes with hand mixer. Pour into pie pan. Bake until knife inserted in center comes out clean, 50 to 55minutes.
Spoon fruit filling evenly down center of each tortilla. Sprinkle evenly with cinnamon; roll up and place seam side down in lightly greased 2-quart oblong baking dish. Bring butter and next 3 ingredients to a boil in a saucepan. Reduce heat and simmer, stirring constantly for 1 minute. Pour over the enchiladas and bake at 350° for 20 to 30 minutes.
Add vinegar to milk to sour it. Add 1/2 cup sugar to rhubarb. Set aside.
Beat egg whites until stiff.	Add rest of ingredients and mix well. Use in an electric or hand-cranked freezer.
Saute onion and pepper in butter until tender. Add ground beef and brown. Stir in tomato sauce, corn, olives, garlic, sugar, salt, pepper and chili powder. Simmer for 20 minutes. Add cheese and stir until melted. Pour into an 8 x 8-inch or 10 x 6-inch baking dish. Sprinkle Fritos on top and bake at 375° for 45 minutes. Makes 6 to 8 servings.
Combine all ingredients for meatballs. Form into 1-inch balls. Place in a circular pattern on a round microwave-safe dish. Cook at 100% for 1 1/2 minutes. Rotate dish and turn meatballs over. Cook 1 1/2 minutes. Drain.
Cook macaroni by directions. While that is cooking, dice the tomatoes, bell pepper, onion, cucumber up. Can be mixed with salad dressing. When macaroni is cooked, drain and run cold water over it. Drain and mix. Season to taste.
Blend together. Grease hands and roll mixture into small balls. Chill. Melt paraffin and chocolate chips in double boiler. Using a toothpick, dip balls into mixture. Place on wax paper to cool.
Peel cantaloupe, cut in half and remove seeds. Cut melon into thin wedges and arrange on platter. Juice the lime and drizzle over melon. Toss raspberries with sugar in separate bowl. Spoon evenly over melon. Serve at room temperature. Yield: 4 servings.
Cream margarine and sugar until light and fluffy. Add eggs and vanilla. In a separate bowl, combine flour, soda, salt and cocoa. Blend into creamed mixture. Stir in cherries and nuts. Drop by spoonfuls on cookie sheet. If desired, garnish with cherries or walnut halves. Bake at 350° for 10 to 12 minutes.
Combine brown sugar with margarine. Cook for 2 minutes. Add milk. Let stand until lukewarm. Add powdered sugar. Beat until smooth.
Saut onions in oil. Add chicken and cook until tender and browned. Add chicken broth; bring to boil. Add carrots, broccoli and lemon juice. Add rice; reduce heat to medium-low. Cover and cook until rice is fluffy and liquid is cooked away (not too dry).
Peel and boil potatoes until done, then chop or mash. Add chopped pickles, chopped onions, chopped green pepper, chopped eggs, salt and pepper. In skillet fry bacon until crisp, crumble and add to mixture. Add mixture of vinegar, water and mustard. The more potatoes you use the more of all the other ingredients you will need.
Marinate chicken in Catalina dressing overnight or several hours. Grill the chicken. So simple, but delicious.
Bake desired cake in 12-cup ring mold. Remove from oven; let stand 10 minutes. Remove from pan and place on rack to cool. Cover with green frosting and then green coconut, sprinkled on frosting. Add candied cherries in groups of 3 (for berries) to top cake. Place large red bow on front center cake.
Cut the fish into four 4 x 3-inch portions. Place them in a shallow baking dish. Cook the onion, carrot and mushrooms in the margarine or butter, covered, about 5 minutes. Uncover and simmer for 2 to 4 minutes or until excess liquid evaporates. Remove from the heat. Stir in half of the cream cheese, dill weed and pepper. Spoon over each fish portion. Separate crescent rolls into 2 rectangles and pinch perforations to seal. Cut each rectangle in half. Place a rectangle atop each fish portion. Brush the dough with milk. Bake at 350° for 20 to 25 minutes. Serves 4.
Boil peppers until soft, then clip ends off. Pull leaves from cilantro stems and wash. Put all ingredients in a blender. Run on chop until mixed thoroughly. Salt to preference.
Spread mayonnaise over chicken. Mix Parmesan and oregano well. Roll chicken with mayonnaise in cheese mixture. Bake at 375° for 45 minutes. Serves 4 to 6.
Combine coconut, crumbs, walnuts and butter. Mix well. Pat two-thirds of mixture into an ungreased 13 x 9 x 2-inch baking pan. Combine remaining ingredients, stirring well. Spoon evenly over coconut mixture in pan. Sprinkle with remaining coconut mixture. Bake at 375° for 35 minutes or until knife comes out clean. Cool in pan, then chill. Cut into bars.
Boil 2 quarts strawberries in 3 quarts of water. Leave for 3 minutes and then drain off water. Add 3 cups sugar to drained berries and boil for 10 minutes. Add 3 cups sugar and boil another 10 minutes. Stir occasionally. Place in clean, hot jars and lids.
Mix together pineapple juice, almond extract and sugar. Add ginger ale. Three batches makes 2 gallons.
Melt chocolate and butter. Add eggs, sugar, flour, vanilla and nuts. Bake in greased pie pan for 30 minutes at 350°, starting in cold oven. There's no need for crust. Delicious served with peppermint ice cream.
Place chicken on waxed paper and flatten to 1/4 inch. Put a slice of ham and a slice of cheese on each flattened breast. Sprinkle with pepper, salt and parsley. Roll lengthwise, start with the large end and use toothpicks to hold in place. Dip in egg; roll in bread crumbs. Melt butter in a skillet and brown on all sides. Place in 12 x 8 x 2-inch Pyrex dish. Mix the skillet drippings with the soups, wine and mushrooms and pour over chicken. Bake uncovered at 350° for 40 minutes.
Mix together sugar and corn syrup; stir well. Cook 4 minutes at High, uncovered. Stir in peanuts and cook for 4 minutes. Stir in butter and vanilla; cook for 2 minutes. Stir in baking soda; mix well and spread on buttered cookie sheet. Break into pieces when hard.
Wash and dry chicken. Combine mayonnaise, salt, pepper and garlic salt. Coat chicken; roll in crushed corn flakes. Bake at 400° for 45 minutes. Lower temperature to 350° and bake about 20 minutes more.
Moisten yeast cake with 1/4 cup lukewarm water. Add 2 tablespoons of sugar and stir until smooth paste is formed. Bring to a boil 1 cup of water, vanilla, lemon extract and milk until scalded. Add butter and salt. Cool to lukewarm. Add yeast and 1/2 cup of the lukewarm water. Sift the flour; in a bowl, put 5 cups of flour. Add liquid ingredients gradually, stirring and pressing out lumps with wooden spoon. Beat dough vigorously and work it for 20 minutes. Stir in 5 cups of flour and cover bowl. Place in warm place and allow dough to double. Beat the eggs, taking out 2 tablespoons to brush tops of loaves with. Add 2 3/8 cups of sugar to beaten eggs; stir them into dough. Work in the bowl with wooden spoon or hands for 15 minutes. Add 4 to 6 cups of flour and divide the dough into round loaves. Place each loaf in an oiled pan and allow it to double in bulk. Brush the surface of each loaf with the egg and bake in moderate oven (350°) for 50 minutes.
Mix all ingredients together. Place in a 9 x 13-inch pan. Top with buttered bread crumbs. Bake at 325° for 1 1/4 hours.
Dissolve gelatin in hot pineapple juice. When mixture thickens, add Cool Whip and rest of ingredients. Refrigerate.
Cook meat and set aside. In butter, cook celery until it changes color; add onions and liquid to cover vegetables. Bring to a boil. Add meat, bean sprouts and soy sauce. Thicken with cornstarch. Serve with rice and noodles. Serves approximately 4.
Put water and sugar in saucepan. Bring to a boil to dissolve sugar. Let cool. In a blender, blend bananas and lemon juice (make into a puree). In a large bowl, mix sugar water, bananas, pineapple juice and orange juice. Stir well. Put into freezer and let set. Thaw. About 1 hour before serving, put into a punch bowl and break into chunks with fork. Twenty minutes before serving, add 7-Up. Makes 140 servings.
Crumble bread and mix with remaining ingredients. Put in large baking dish sprayed with Pam. Bake at 400° for 20 minutes. Serves 8.
Mix pudding according to directions on the box. Mix in Eagle Brand milk and 1/2 gallon milk. Refrigerate overnight.
Peel potatoes and cut into small cubes. Place in large bowl and cover with water; set aside. Slice sausage and cut slices in half or fourths. Dice pepper and onion. Heat oil in a large skillet. Drain water off potatoes and carefully place in skillet. Cover skillet and turn potatoes about every 7 to 10 minutes to avoid sticking, but not too often or they will be mushy. When potatoes begin to brown, add remaining ingredients. Cook about 20 minutes. Salt and pepper to taste.
Cook broccoli; drain well. Arrange in butter in shallow casserole dish. Mix eggs, cottage cheese, onions, salt, pepper, Worcestershire sauce, cheese and half the butter. Pour over broccoli; mix remaining butter with crumbs and sprinkle over top. Bake at 350° for about 30 minutes or until brown. Makes 6 servings.
Combine the cranberries and sugar. Let set overnight. Mix well the Jell-O and hot water. Add and let set until congealed. Mix the nuts, marshmallows and pineapple. Mix all together and chill overnight.
Put zucchini, margarine and seasonings in a skillet. Cover and cook slowly for 5 minutes. Uncover and cook for 5 minutes, turning slices. Sprinkle with cheese and toss. Serves 4.
Combine all ingredients and bake at 350° for 1 hour in greased loaf pan.
In a mixing bowl, cream the shortening and sugar. Add the eggs, one at a time, beating well after each addition. Add bananas and mix well. Add flour to the cream mixture alternately with sour cream, stirring just until combined. Stir in walnuts. Pour into a greased and floured tube pan. Bake at 350° for 50 minutes or until cake tests done.
Rub clean potatoes with oil and bake at 400° for 1 hour or until soft. Allow potatoes to cool to touch. Slice away skin from top of each potato. Scoop out pulp, leaving shells intact. Saute shallots in butter until tender. Add shallots and other ingredients to potato pulp and mix well. Stuff shells with mixture. Place potatoes in 9-inch square baking pan and bake at 350° for 15 minutes.
Spray a 15 by 9 inch pan. Mix chocolate chips, corn syrup, margarine and vanilla in a large bowl. Cover with wax paper and microwave on high 2 1/2 to 3 minutes or until boiling; stir. Fold in cereal until completely coated with chocolate mixture. Fold in marshmallows. Press mixture evenly into pan (slightly dampen fingers and press gently). Let stand about an hour.
Mix dry ingredients together well. Then mix other ingredients. Put on greased cookie sheet. Bake at 350°.
Melt butter in medium saucepan. Add flour. Stir until blended. Add milk and stir until milk begins to scald. In soup pot, bring chicken stock to a boil. Add milk mixture and chicken. Stir. Add remaining ingredients. Cook 5 to 10 minutes. Carrots should be firm.
Cream the shortening, sugar and eggs. Add mashed bananas and mix. Add flour and soda. Bake in a 350° oven for about 1 hour; grease and flour bread pan.
Break broccoli and fried bacon into pieces. Mix with onions, raisins and walnuts. Make dressing by mixing remaining ingredients. Toss salad with dressing approximately 30 minutes prior to serving. Chill until ready to eat. Serves 8 generously.
Combine butter flavor Crisco (or like brand), sugar, milk and vanilla in a large bowl. Beat at medium speed until well blended. Beat in egg. Add flour to creamed mixture. Mix at low speed until well blended. Cover and refrigerate several hours or overnight. Heat oven to 375°. Roll out half of dough at a time, to about 1/8-inch thick on a floured surface. Cut out with cookie cutters. Place on ungreased cookie sheet. Add colored sprinkles or leave plain. Bake for 7 to 9 minutes.
Brown meat and spoon off excess fat. Add next 7 ingredients to meat. Simmer, uncovered, until thick (30 minutes). Cook noodles as directed. Combine cottage cheese with next 5 ingredients. Place half the noodles in baking dish. Spread half the cottage cheese mixture over this. Add half the Mozzarella cheese, then half the meat mixture. Repeat layers. Place grated cheese on top. Bake in oven for 20 minutes at 375°. Let stand for 10 minutes before serving.
Melt the butter, sugar and chopped dates in skillet. Cook 2 or 3 minutes. Beat the egg, milk and vanilla; add to date mixture. Cool 2 minutes more. Pour over the Rice Krispies. Add the nuts. Let cool, form into balls and roll in coconut.