HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix celery soup with rice and milk; pour into 11 1/2 x 7 1/2 x 2-inch baking dish. Place lightly salted and peppered chicken pieces on the rice mixture. Sprinkle evenly with dry onion soup mix. Cover and bake at 325° for 2 hours or until thoroughly cooked.
Place rice and water in bottom of 9 x 13-inch baking dish. Drop spoonfuls of soup 3-inches apart. Top with broccoli, then place chicken pieces and cover with aluminum foil. Bake at 400° for 40 minutes or until chicken is tender. Remove foil and bake 10 minutes longer to brown chicken.
Heat oven to 375 degrees. Grease 9-inch round layer pan. Dip biscuits in melted butter, then in sugar and cinnamon.	Place 15 biscuits around the outer part overlapping to make a circle. Overlap remaining 5 biscuits to fill center. Pour remaining butter over biscuits. Sprinkle with nuts.	Bake 25-30 minutes. Allow to stand 5 minutes before serving. Serves 6-8.
Fry together the hamburger, bacon, onion and pork and beans. Drain butter beans and kidney beans. Mix all with sugar and bake 1/2 hour at 350°. You can use any type beans.
Mix together first 6 ingredients. Bake at 350° for 30 minutes. Sprinkle chow mein noodles on top; bake additional 15 minutes.
Combine soup, chilies, onion, sour cream and milk. Using deep, greased casserole, layer tortillas, chicken pieces, sauce and cheese. Repeat, ending with cheese. Bake for 45 minutes at 350°, covered, then for 15 minutes, uncovered.
Break graham crackers in half and place one-half on paper plate. Top with 1/4 Hershey candy bar and 1 marshmallow. Heat on Full power for 20 seconds. Top with second half of graham cracker.
Cook at 350° for approximately 40 minutes. Cut oven off. Leave in oven to dry out.
Preheat oven to 350°. Beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add egg, lemon juice and vanilla; mix well. Arrange raspberries on bottom of crust. Slowly pour cheese mixture over fruit. Bake 30 to 35 minutes or until center is almost set. Cool. Top cheesecake with chocolate glaze. Refrigerate leftovers.
Boil a pan of water with the whole chicken in it. Cook the chicken in the boiling water until done. Remove chicken from water and debone when cool. Do not discard water. This will become the broth for the dumplings.
In a heavy saucepan melt the butter. Add brown sugar and cook over low heat for 2 minutes, stirring constantly. Add evaporated milk and continue stirring until it comes to a boil. Remove from heat and cool to lukewarm. Stir in vanilla. Gradually add powdered sugar, beating hard until it's of fudgelike consistency (about 2 minutes). Stir in nuts and pour into 8 x 8 x 2-inch buttered pan. Chill. Yield: 3 dozen pieces.
Trim broccoli and cut into bite-sized pieces. Put into 1-quart micro-safe, cover and microwave on High 4 to 5 minutes until broccoli is tender-crisp. Combine lemon juice, soy sauce, sesame seed and garlic powder (to taste) and pour mixture over broccoli, tossing to coat evenly. May be chilled or served warm.
Mix all the ingredients well. Pour into a greased 8 x 8-inch casserole. Bake at 350° for 45 minutes. Cut into squares.
Sift flour, granulated sugar replacement, baking soda and salt into medium mixing bowl. Melt 1 square of the bitter chocolate. Add vinegar, milk, shortening and the melted chocolate to flour mixture; stir to blend. Pour into well-greased 8-inch square dish; sprinkle with brown sugar replacement. Add remaining chocolate to the boiling water; heat until chocolate is melted. Pour chocolate-water mixture over pudding batter. Bake at 350° for 45 minutes. Serve warm from baking dish. Yields 10 servings.
To precook peppers, add pepper halves to boiling water and cook 10 minutes or until almost tender; drain and set aside.
Cook sliced squash 5 to 10 minutes until tender. Saute onion and pepper. Place squash, onion and pepper in food processor and process until smooth. Add remaining ingredients, reserving 1/2 cup grated cheese. Pour into 1 1/2-quart casserole. Top with reserved cheese and butter.
Place tuna in casserole dish; add undiluted soup. Cover with chips. Bake at 350° for 20 minutes.
Wash grapes and let dry. Mix yogurt, sugar substitute and cinnamon, then mix well with grapes. Refrigerate at least 2 hours.
Preheat oven to 350°. Grease a 9 x 5-inch loaf pan. In large bowl, mix first 5 ingredients. With pastry blender or 2 knives used scissor fashion, cut in margarine or butter until mixture resembles coarse crumbs. Stir in bananas, pecans, lemon peel and egg just until flour is moistened. Spoon batter evenly into loaf pan. Bake bread 45 to 55 minutes or until toothpick inserted into center of bread comes out clean. Cool bread in pan on wire rack 10 minutes. Remove from pan and finish cooling on wire rack. Makes 1 loaf.
Put all together and mix well with rotary beater. Pour in unbaked pie shell. Bake slowly about 1 hour at 300°.
Cook garlic and mushrooms in olive oil for 2 minutes; add parsley, oregano, basil and olives, then black pepper and tomatoes. Cook 15 minutes. Place over fresh cooked spaghetti and let sit 30 minutes.
Heat water and sugar until sugar is dissolved. Juice lemons. Prepare orange juice according to directions on can. Blend bananas in blender. Combine sugar-water mixture with lemon juice, orange juice, pineapple juice and bananas. Freeze in 5 (1-quart) containers. (Clean milk cartons work very well.)
Place roast in crock-pot. Mix broth, Italian dressing mix and au jus mix together. Cook on low setting for 8 to 10 hours. Potato and carrots may be added last 2 to 3 hours, if desired.
Cut chicken in small pieces. Mix together soup and Pepperidge Farm stuffing. Put a layer of stuffing in dish. Add about half of chicken on top. Then put another layer of stuffing. Top with rest of chicken. Put margarine in hot chicken broth and pour over mixture. Bake at 350° until brown.
In a large bowl, combine the flour and sugar. In a pot, combine the oleo, cocoa and Coca-Cola. Bring to a boil and pour into sugar-flour mixture. When thoroughly mixed, add the remaining ingredients. Mix and bake at 350° for 35 to 40 minutes. Should be firm, but waxy. Use large rectangular pan. Cool.
Sift together dry ingredients. Add shortening and blend well. Combine eggs with 1 c. milk. Add to the dough. Yield 4 3/4 lbs.
Place first 3 ingredients in saucepan over low heat, stirring until sugar is dissolved. Let cook without stirring until temperature reaches 255°. Remove from heat and pour in a fine stream into stiffly beaten egg whites. Beat egg whites mixture, while adding sugar mixture, until it is no longer glossy and it holds its shape. Add vanilla and nuts and drop by spoonfuls onto waxed paper to cool. May top with cherries or a whole pecan.
Sprinkle chopped tomatoes with salt and let stand while you chop onions and peppers, then squeeze and discard juice from tomatoes. Pour vinegar into a large kettle and bring to a boil; add tomatoes, onions and peppers and let cook until it changes color (somewhat brown) until done. Add sugar. Tie pickling spices in a cloth and add to mixture. Let mixture cook about 30 minutes. Remove spices before filling prepared jars.
Crumble bread and add dry ingredients. In another bowl, combine egg, butter extract and applesauce. Combine the two and mix until smooth. Bake in a 2 x 4-inch loaf pan at 350° for 30 to 35 minutes.
Trim fat from beef. Cut into strips. Combine next 5 ingredients in an 8-inch square pan. Add steak to marinade; turn to coat. Cover; marinate in refrigerator 30 minutes to 1 hour. Coat a wok or electric skillet with cooking spray; add oil and turn to medium-high heat (325°). Add steak, onion, pepper and broccoli; cook for 3 to 5 minutes. Add mushrooms and tomato; cook an additional 3 minutes or until done. Yields 4 (3 ounce) servings.
Melt margarine in a round casserole dish. Add remaining ingredients and mix well. Bake at 325° for 45 to 50 minutes or until light brown and set. Serves 8.
Cut wings at joint. Deep fry at 400° for 12 minutes or until completely cooked and crispy. Drain. Combine hot sauce and butter. Heat. Dip wings in sauce and coat completely. Bake on cookie sheet at 425° for 30 minutes. Turn; baste with more sauce. Bake an additional 30 minutes.
Measure flour, salt and baking powder in small bowl and sift together. Melt butter and cocoa over heat.
Cut beans into 1/2-inch pieces and cook with olive oil, garlic, parsley, salt and pepper until all water has been absorbed. Stir in vinegar and serve chilled. Also, try waxed beans or beets this delightful summer way.
Brown ground beef. Add onions, bell pepper and olives. Cook until onions are done. Add stewed tomatoes and tomato sauce. Add salt, pepper and Tabasco sauce to taste. Cook on medium heat for 1/2 hour. Simmer for about 45 minutes. Mix cooked rice to sauce and let stand for about 1/2 hour.
Mix all ingredients. The batter should be lumpy. Spoon into oiled muffin tin and bake in 400° oven for 20 minutes. Yields 6 muffins.
Mix and set in refrigerator for 15 minutes the jello, water and ice cream. Add pineapple, banana and mandarin oranges. Top with chopped pecans and let set all day.
Grate cheese and combine with Bisquick and sausage. Mix together with hands. Form into bite-size balls. Bake on baking sheet for 15 minutes at 350°, until golden. Makes 1 tray of hors d'oeuvres.
Mix and pat into 8 x 8-inch pan. Put Topping over top.
Cream shortening and sugars together; add eggs, molasses and milk; stir. Add oatmeal, blending well. Sift together dry ingredients and add raisins. Drop by tablespoons onto greased cookie sheet. Sprinkle a little sugar on top before baking at 350° for 10 to 12 minutes.
Fry salt pork in skillet until brown and crisp; remove and drain. Saute onions in remaining fat until golden brown and clear. Add water, potatoes, salt and pepper. Cover and simmer until potatoes are tender. Add clams with liquid; heat. Add milk and cream, season to taste. Simmer until ready to serve. Do not boil! Serve in bowls topped with salt pork. Serves 6.
Wash, core and quarter apples. Do not peel. Combine apples and apple juice in lightly oiled crock-pot. Cover and cook on low setting for 10 to 18 hours or high for 2 to 4 hours. When fruit is tender, put through a food mill to remove peel.
Cook vegetables according to package directions. Mix ingredients into vegetables and spread in 9 x 13-inch baking dish. Salt and pepper to taste.
In soup kettle, melt 2 tablespoons butter. Add carrot, onion and celery. Heat just until tender. When veggies are tender, add split peas and 2 quarts water and a ham bone or ham and 1/2 gallon of beef or chicken broth. Boil rapidly for a few minutes and skim off residue which comes to top. Reduce heat and allow to simmer for 2 hours, adding water if needed. Season to taste.
Heat on medium, stirring occasionally. You can top with cheese, if desired. Makes 4 to 6 servings.
Brown onions and remove from pan. Add oil. Brown beef well on all sides. Sprinkle beef with flour and seasonings. Stir in bouillon and wine. Simmer slowly for two hours or until tender. Add more bouillon and wine if needed to keep meat covered with liquid. Return onions and add mushrooms. Cook 30 minutes or longer. Serve over rice.
Melt butter slowly. Add syrup. Heat and add sugar. Cook until hard ball stage. Remove from heat, add soda. Cover the popcorn and mix well.
Cream shortening and sugar. Add eggs. Mix well. Add dry ingredients, cocoa, vanilla and milk. Mix well. Pour batter in a 9 x 13-inch pan. Bake at 375° for 30 to 35 minutes.
Dredge meat in flour. Heat shortening in heavy skillet and brown meat on both sides. Combine soup, water, garlic powder, salt and pepper. Pour over meat. Top with onion and green pepper slices. Cover and simmer for about 2 hours or until tender. May also bake in oven.
Crush cookies in food processor; set aside. Mix milk and pudding, then add to cream cheese mixture. Fold in whipped topping. Beginning and ending, layer crumbs and pudding mixture into flower pot; refrigerate for several hours and serve with shovel. May add gummi worms or flowers.
Brown and drain sausage. Add potatoes, soup, cheese whiz, sour cream, onion, salt and pepper mix well. Add sausage spoon into greased 9 x 13-inch baking dish. Bake at 350° for 1 hour.
Night before serving: Butter 2 (9 x 13-inch) pans. Lay cubed bread and cheese in bottom. Put browned sausage or ham on top. Beat eggs and regular milk, prepared mustard, salt and pepper. Divide mixture, pouring over bread and cheese, etc. Refrigerate overnight. Before baking, mix evaporated milk and soup. Pour over top and bake at 350° for 1 1/2 hours. Uncover last half hour. Let set a bit before serving. Good for Christmas morning or Easter breakfast!
In large bowl, with wooden spoon, stir all ingredients until well mixed. Drop dough by tablespoonfuls onto greased cookie sheets, about 2-inches apart. Bake about 20 minutes until lightly browned in a 375° oven. Makes about 2 1/2 dozen cookies.
Combine all ingredients in saucepan except cheese. When sauce is hot, add cheese and stir until blended.
Smash the peeled baked potato. Add powdered sugar until the mix is stiff. Roll out on wax paper. Spread peanut butter in a thin layer over potato and sugar mixture. Roll up and put in refrigerator. Chill for about an hour. Cut into small pieces. Store in the refrigerator. Ready to eat anytime!
Preheat oven to 350°. Grease deep dish pie pan. Mix all ingredients together. Pour into pie pan. Bake for about 45 minutes or until golden brown. Serve warm or cold. Serves 4 to 6.
In a saucepan cook the sliced carrots in salted boiling water for 4 to 5 minutes until crisp-tender. Drain. Spread the margarine liberally on the sides and on the bottom of an 8-inch cake pan. Beginning in center of bottom of pan arrange the carrot slices, slightly overlapping in circles around pan covering bottom. Then put a row overlapping around the sides. The margarine helps to hold the carrots on side. Set aside.
Stir well and pour into 9 x 13-inch pan. Bake at 300° for 40 minutes. Cut into squares and serve.
Mix together. Baste meat (skinless chicken, steak or fish). Let stand for 30 minutes or longer in refrigerator. Grill on charcoal grill or pan fry on high heat to sear meat.
Cream butter and sugar, add eggs, add 2 cups flour. Mix well. Add	remaining flour to fruits and nuts. Mix well and bake at 250° for 3 hours. Cover the first hour.
Grind cranberries, oranges and apples; mix. Cover with 1 1/2 cups sugar and let stand 1 hour. Do not mix sugar in until 1 hour. Mix Jell-O and 1 1/4 cups boiling water and leave to jell, but not stiff, then add to cranberry mixture.
Drain beans. Put 1 can in bottom of dish. Place cheese on top. Put onion rings on cheese and top with remaining beans. Mix soup with 1/2 can of water. Pour over beans. Bake at 325° for about 45 minutes.
Divide frosting in half mixing one half with red food coloring, other half with yellow. Mix coconut with green food coloring. Take one Nilla wafer for bottom bun, use red frosting to attach to cookie. Put green coconut on top of cookie. Place yellow frosting on bottom of Nilla wafer. This will look like cheese when pressed to the coconut and chocolate cookie.
Dissolve 2 packages gelatin in 2 1/2 cups boiling water; add orange juice. Chill until thick; add oranges and pecans. Place in a 9 x 13-inch pan or dish; chill until set. Dissolve remaining gelatin in remaining boiling water. Mix in ice cream by spoonfuls until melted; add bananas. Chill until mixture mounds on spoon; spoon onto top of congealed layer. Chill until firm. Serves 12. Decorate top with Planters pecan halves.
Mix sugar and oil in bowl; add eggs and beat well. Sift soda, flour and salt together. Add flour, buttermilk and cereal together alternately. Put in muffin cups (greased) or with muffin papers and bake at 350° for about 10 to 12 minutes until brown.
Mix Jell-O in cottage cheese; add pineapple. Mix in Cool Whip and keep cold until ready to use.
Add instant pudding mixes to cold milk. Mix well. Add Eagle Brand milk, and Cool Whip. Pour over layered bananas and vanilla wafers. Let set in refrigerator until firm (better overnight). Add remaining Cool Whip to top.
Combine all ingredients. Beat at medium speed for 3 minutes. Add 2/3 cup nuts (chopped). Stir into batter. Pour into greased and floured loaf pan. Bake at 350° for 55 to 60 minutes.
Place all ingredients into a saucepan. Bring to a boil, stirring constantly. After reaching boiling point, remove from heat immediately.
Score cucumbers lengthwise by pressing through the skin. Slice thinly and place in a colander. Sprinkle cucumbers with salt. Let drain for 30 minutes, then place the cucumbers between paper towels and pat dry. Meanwhile, heat sesame seeds in a dry frying pan, shaking them frequently until they begin to jump in pan and are toasted. Mix other ingredients into cucumbers and marinate for several hours.
In a shallow bowl, beat eggs until foamy. In another shallow bowl, combine dry ingredients. Dip fillets into eggs and coat with cornmeal mixture. Heat 1/4 of oil in a large skillet and pan fry over medium heat for 3 - 4 minutes on each side.
Place pork slices between plastic wrap. Using mallet, pound pork slices to 1/4-inch thickness. Cover tightly and refrigerate. Melt 2 tablespoons butter in heavy, large skillet over medium-high heat. Add apples and sugar to skillet and saute until golden brown, about 6 minutes. Set aside.
Melt the butter in a deep heavy pan. Add the sliced potatoes and 3/4 or all of the leeks with 1/2 cup water, mustard, salt and pepper. Cover and cook over low heat until the vegetables are soft and mushy. Pour in the milk and 1 cup of water. Stir over low heat until the soup comes to a boil. Remove from the heat and let stand 15 minutes, then puree in an electric blender. Beat the egg yolks with the heavy cream in a separate bowl. Stir the yolk mixture into the soup over low heat; do not boil.
Fry bacon crisp. Crumble. Leave small amount fat to saute onion. Mix all ingredients and bake at 350° for 40 to 50 minutes.
Wash and then steam broccoli approximately 8 minutes. Saute onion and bay leaf until onion is clear. Discard bay leaf. Heat milk and thicken with flour. Add chicken broth and seasonings. Add broccoli and onion, then half the grated cheese. Cook 3 to 5 minutes, transfer to oven casserole. Top with remaining cheese. Heat in medium oven just until cheese melts. Serves 4.
Mix all ingredients well in a large bowl. Pour into a 9 x 13 inch baking dish. Bake at 350° for 1 hour. Cut into squares.
Mix all ingredients together. Form burgers. Grill outdoors or on the stove in a pan.
Rinse broccoli in hot water and drain well. Mix all ingredients, except cheese and bread. Pour into greased 1 1/2 to 2-quart casserole. Sprinkle with cheese and top with bread crumbs. Bake 30 minutes at 350°. Can be prepared ahead.
Saute garlic and oil in nonstick pan for 1 minute. Add scallops or shrimp and simmer until opaque. Remove scallops or shrimp and set aside. Add cornstarch and mix until thickened. Add mushrooms, tomato, green onions and Italian herb blend and simmer 3 minutes. Add vermouth and lemon juice and cook 2 minutes. Mix scallops or shrimp with pepper and parsley. Serve over noodles or rice.
Cook chicken and cut up. To the stock, add diced onions, potatoes, garlic, hot peppers, cayenne pepper and tomatoes. Cook slowly for 2 hours. Add tomato paste, diced chicken and English peas. Simmer for 30 minutes. Thicken with more tomato paste or flour mixture, if necessary. Add corn just before serving and stir frequently to keep from scorching.
Spray 9 x 11 ovenproof dish with cooking spray. Cut unpeeled potatoes crosswise into 1/8 or 1/4 inch slices, being careful not to cut all the way through so the potato remains intact. Place cut side up in dish. Slip onion slices in between cuts in potato, rounded side up. Pour 1/2 cup water into dish. Pour butter evenly over potatoes; sprinkle lightly with salt and pepper. Cover with foil and bake in preheated oven at 425° 1 hour 15 minutes or until fork tender. Remove from oven; spoon picante sauce evenly over each potato. Sprinkle with cheese; return to oven and bake uncovered just until cheese is melted.
Combine all ingredients except soda and popcorn. Bring to boil in microwave. Cook on High for 2 minutes more. Remove form microwave and stir in soda. Put popped corn in grocery bag. Pour syrup over corn. Shake. Cook on High 1 1/2 minutes. Shake. Cook for 1 1/2 minutes. Shake. Cook for 1 1/2 minutes. Let cool.
Sift all dry ingredients. Blend in shortening well. Combine orange juice and rind in beaten egg. Pour all at once over dry ingredients, mixing just enough to dampen. Carefully fold in nuts and cranberries. Spoon into greased loaf pan. Spread to corners higher than center. Bake at 350° for 1 hour.
Place cabbage in bottom of casserole. Fry hamburg with onion, salt and pepper and put on top of cabbage. Put on top the sliced potatoes. Keep layering until all is used up. Cover with soup and water (mixed together). Bake at 350° for 1 hour or until potatoes are done.
Mix together ground beef, onion and milk; form balls. Roll in cracker crumbs. Brown in Crisco. Add 3/4 cup water with the cream of mushroom soup. Cook in casserole dish in 350° oven for 45 minutes. Salt and pepper to taste.
Saute vegetables in butter. Add chicken, water and curry powder. Put into casserole. Cover with biscuits. Bake at 400° until biscuits are brown.
Mix cream of chicken soup and 1/2 package of cheese in a saucepan over medium heat. After cheese has melted, add cooked rice to mixture. Remove from heat; add butter. Layer the bottom of a casserole dish with part of the broccoli. Add a layer of the cheesy rice on top of the broccoli. Continue to alternate broccoli and cheesy rice until all is used. Place remaining cheese on top. Cook at 425° until cheese is melted and casserole is bubbling.
Dissolve yeast in warm water; let stand 5 minutes. Combine butter and sugar in a large bowl, stirring well. Add yeast mixture and egg, stirring until blended. Gradually stir in flour. (Mixture will resemble batter rather than dough.) Cover tightly and refrigerate at least 8 hours or up to 3 days before using. Spoon dough into lightly greased muffin pans, filling each cup 2/3 full. Cover and let rise in a warm place (85°) free from drafts for 30 minutes. Bake at 350° for 20 minutes or until golden brown. Yields 2 1/2 dozen.
Mix squash, onions and salt in enamel dishpan. Let stand overnight. Rinse 2 to 3 times with clear water. Add sugar, vinegar, pepper, cornstarch, celery seed, mustard and turmeric to squash mixture. Bring to a rolling boil. Cook 12 to 15 minutes. Put mixture in jars and seal. Makes 15 pints. This is good on hot dogs and served with vegetables.
Stir all together. Bake in greased 9 x 13-inch pan for 30 to 45 minutes at 350°. Ice while cake is hot.
Preheat oven to 375°. Brown meat with onion and seasoning mix. Stir in refried beans and mix well over low heat. Separate crescent rolls into 2 rectangles and place in ungreased 13 x 9 pan. Press over bottom and 1/2 up sides of pan to form crust. Seal any perforations. Spoon meat mixture over dough. Top with Velveeta cheese and sprinkle with Cheddar cheese. Bake 25 to 30 minutes, until golden brown. Delicious topped with lettuce, tomato and sour cream.
Mix together eggs, sugar, vanilla and sour cream. Add in flour, salt, baking soda, baking powder and cinnamon. Add in zucchini, walnuts and raisins; mix well. Bake at 350° for 50 to 60 minutes. Test with toothpick. Makes 2 loaves.
Cut peppers into strips; slice onions into rings. Heat oil in a large skillet. Add green peppers and onions. Saute 10 minutes. Remove from skillet and set aside. Add chops to oil remaining in skillet. Cook until brown on both sides. Remove. Pour off remaining oil. Pour tomatoes into skillet. Stir to scrape up all brown bits on bottom of skillet. Stir in salad dressing mix. Put green peppers, onions and chops back into skillet. Cover. Bring to boiling; lower heat to simmer. Cook 50 to 60 minutes or until chops are tender. Serve with rice. Serves 4.