HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dip fish in (or spread on) yogurt. Cover with bread crumbs. Place on baking rack and bake for 5 minutes at 400°. Turn over and bake for another 5 minutes or until done.
Mix together first 5 ingredients in a large bowl. Boil margarine, brown sugar and Karo. Bring to a boil. Let bubble for 5 minutes. Add vanilla. Stir. Pour over cereal and mix. Use two 9 x 13-inch pans. Put in 200° oven for 1 hour. Stir every 15 minutes.
Using a very small bowl or Pyrex cup, dissolve jello in boiling water. Mix in other ingredients and mold in a pretty bowl to set.
Brown hamburger. Add onion and green pepper. Cook 10 minutes. Add cheese and melt. Add mushroom soup with 1/2 can milk. Cook noodles according to package directions and mix together. Pour into casserole and top with French fried onions. Bake in medium oven for 45 minutes.
Brown pork chops in butter or margarine. Place in baking dish. Heat soup, thyme and water and mix well. When blended, mix in sour cream, parsley flakes and 1/2 can French fried onions. Pour mixture over pork chops. Bake at 350° in covered pan one hour. Remove cover 5 minutes before serving, sprinkle on rest of onions and return to oven.
Dissolve cornstarch in 1/4 cup cold water. Boil 3/4 cup water. Add sugar, cornstarch mix and 1/2 package strawberry Jell-O. Cook over medium heat until thick. Let cool. Pour over sliced strawberries in baked pie shell. Top with Cool Whip.
Mix in order given. Bake at 350° for 20 minutes. Take out of oven and cover with miniature marshmallows. Put back in oven for 3 minutes.
Dissolve gelatin in boiling water. Add cold water. Chill until thickened. Cut orange in wedges and remove seeds. Put orange and cranberries through food grinder; mix in apple and sugar. Fold into thickened gelatin. Pour into 3 cup mold or individual molds. Chill until firm. Unmold on lettuce. Makes 6 servings. Recipe may be doubled for shallow 1 1/2 quart mold.
Beat egg whites until they hold a peak, but not dry. Cream butter and sugar well. Sift flour and baking powder together and add butter and sugar mixture alternately with milk. Add beaten egg whites, salt and vanilla and make in 3 layers at 350° for 20 to 25 minutes.
Squeeze and drain tomatoes until you have 4 cups. Add sugar; stir and bring to a boil. Boil for 7 minutes. Add Jell-O; stir to dissolve sugar. Put into hot jars. Process 5 minutes in boiling water bath. Makes about 6 half pints.
Melt butter and chocolate in heavy saucepan over low heat. Pour into medium size bowl and cool. Add egg, sugar and corn syrup. Beat with rotary blender until smooth. Stir in vanilla and pecans. Pour into unbaked pie crust. Bake at 375° on lower shelf for 40 minutes. Cool thoroughly before serving.
Boil carrots and potatoes with just enough water to cover them. Do not drain. Add butter, whipping cream and 3/4 of half and half. Bring to a slight boil. Add drained clams. Boil. Add instant potatoes to thicken. If too thick, add half and half or milk. Salt and pepper.
Heat oven to 350°. Grease bottom and sides of 9 x 9 x 2 inch square pan with shortening. Melt margarine and chocolate in 1-quart saucepan over low heat, stirring constantly. Cool slightly. Beat sugar, vanilla and eggs in medium bowl on high speed for 5 minutes. Beat in chocolate mixture on low speed. Beat in flour just until blended. Stir in walnuts, if desired. Spread in pan. Bake 40 to 45 minutes or just until brownies begin to pull away from the sides of the pan. Cool completely before spreading with Chocolate Buttercream Frosting.
Beat eggs well and add to corn. Melt butter and add to milk. Add spices. Add to corn and eggs and stir well. Pour into well-greased casserole dish. Sprinkle top with cracker crumbs. Bake in a very slow 250° oven for 40 to 60 minutes, until custard is set. (Knife stuck into the center will come out clean.) Serves 4 to 6.
Peel bananas and wrap each in plastic wrap. Place in freezer until frozen hard. Remove bananas from freezer and puree in food processor until mixture resembles pudding or ice cream. Place one layer of sponge cake in a trifle or similar serving dish. Spoon on half of bananas, half ice cream and the remaining sponge layer. Spoon on remaining bananas and whipped cream. Drizzle with chocolate sauce and walnuts. Serve immediately. Serves 8 to 10.
In large saucepan, brown meat. Drain off fat. Stir in 2 cups water and remaining ingredients. Bring to boiling. Reduce heat; cover and simmer 20 minutes. Makes 6 to 8 servings.
Using large skillet, cook eggplant, tomato, pepper and onion in butter until tender. Combine chili sauce and water. Add to the cooked vegetables. Simmer, uncovered, about 5 minutes.
Mix all together and chill. Good with cauliflower, celery, carrot sticks, potato chips or crackers.
Preheat oven and baking sheet to 400°. Partially bake pie crust for 10 minutes. Cool. Reduce oven temperature to 350°. In a large skillet, brown ground beef and onion; drain fat. Stir in taco seasoning mix.
Place 1 gallon berries in crock. Pour warm water over berries. Let stand without stirring for 10 days. Then strain off carefully through sieve. Do not crush berries. Add sugar. Bottle one month later.
Cut up	bananas on top of crust. Mix in bowl sweetened condensed milk and lemon juice. Spread this over the bananas. Pour pineapple on	top of this. Spread Cool Whip over this. Garnish with coconut, cherries, pecans or walnuts.
Combine all ingredients and mix well. Put into a loaf pan. Bake at 350° for 40 minutes. Serves 4.
Cream sugar, oil and margarine. Add eggs and vanilla. Mix well. Add flour, a little at a time. Spoon out on cookie sheet in small balls. Bake at 300° until brown.
Beat eggs slightly and add remaining ingredients. Mix thoroughly. Spread in greased 9 x 13-inch pan. Sprinkle chocolate bits on top. Bake in slow 300° oven for 40 minutes. Cool before cutting.
Melt butter in medium saucepan. Stir in cocoa until melted. Add sugar, milk and vanilla. Stir until smooth. Add more milk, if necessary, to make a soft spreading consistency. Spread on cake or brownies and let set about 1 hour until firm.
Heat your grill to high heat. Pour yourself a glass of wine. Wash the fish and pat dry with a paper towel. Slice lemon and chop onion and pepper into bite size pieces. Arrange fish on a layer of tinfoil and add lemon slices, peppers and onions. Place a top layer of tin foil over the fish and seal shut. Place on hot grill for 15 minutes. Pour yourself another glass of wine and enjoy.
Mix all ingredients except powdered sugar and drop by teaspoon on a greased cookie sheet. Bake at 350° for 15 minutes. Sprinkle with powdered sugar.
In saucepan, simmer wine and garlic. Combine cheese and flour gradually; blend into wine. Heat until cheese melts. Blend in soup and heat, stirring, until smooth. Put into fondue pot. Serve with bread cubes.
In large bowl, combine chicken and next 9 ingredients. Cover and marinate overnight refrigerated. Preheat oven to 350°. Arrange chicken in single layer in 1 or 2 shallow pans. Spoon marinade over; sprinkle with brown sugar and pour white wine around them. Bake 50 minutes to 1 hour, basting frequently with pan juices. When done, remove chicken, olives, prunes and capers to a serving platter. Moisten with a few spoons of pan juice. Sprinkle generously with cilantro. Pass remaining juices in sauce boat. Serves 10 to 12 people. Can be served cold, too.
Mix well. Bake at 350° in a large, flat casserole dish for approximately 30 minutes.
Cook chicken; cut into bite size pieces. Cover bottom of baking dish. Spread Veg-All over chicken. Spread sliced mushrooms over Veg-All. Mix soups together with 1/2 cup of broth that chicken is cooked in. Stir until soup is one color. Spread over chicken-Veg-All mixture. Top with rolled crescent rolls or separated biscuits to make crust. Bake at 350° for 45 minutes, or until bubbly and brown.
Combine all ingredients except dressing; mix well. Pour dressing over mixture and cover. Marinate in refrigerator at least 2 hours. Serve with tortilla chips or use as salad entree.
Put flour in large mixing bowl; stir in salt and sugar. Add 2 cups milk; stir well. Add the eggs; blend well. Add 1 more cup of milk and stir vigorously. Preheat large frying pan containing	generous amount of oil. Pour in enough batter to cover bottom of pan. Allow to brown over medium heat; turn over and brown other side. Add oil as needed. Serve with sugar sprinkled on top then rolled up; or with fruit toppings and whipped cream. Makes approximately 8 omelets.
Mix together milk and lemon juice. Put a layer of bananas. Add pineapple and Cool Whip. Sprinkle with pecans and coconut.
Stir together lightly sugar, shortening, egg, molasses, boiling water, soda dissolved in the boiling water, cinnamon, cloves and salt. Add raisins, nuts and flour. Drop by tablespoon onto greased cookie sheet. Bake at 350° for 8 to 10 minutes. Don't ask me! I don't know either!
*Three cups leftover stuffing may be substituted for butter, water and stuffing crumbs. If stuffing is dry, stir in water, 1 tablespoon at a time, until moist but not wet.
Scald evaporated milk and water in top of double boiler. Blend brown sugar, flour and salt; add egg yolks and water. Stir into hot milk and cook over boiling water for 10 minutes, stirring until thick and smooth. Cool and add vanilla. Pour into baked pie shell or crumb crust. Cover with meringue made by gradually beating sugar into stiffly beaten egg whites. Bake in slow oven (325°) about 20 minutes.
Put all in a bowl and pour boiling water over to thaw. Drain and put into buttered casserole. Add 1 can cream of mushroom soup and 1 small jar Cheez Whiz. Bake at 350° for 30 minutes.
Cream sugar, shortening and salt well. Add eggs, one at a time. Add flavoring; beat well. Add flour and milk; end with flour. Coat cherries with part of flour. Fold in nuts and cherries. Grease and flour tube pan. Bake at 325° (cold oven) for 1 hour and 45 minutes. Do not open oven. Remove cake immediately.
Cook celery and onion in a little salted water or broth until tender. Add tomato juice, seafood sauce and garlic powder. Add green beans, gravy (can use a gravy mix) and chicken. Stir in flour. Put in casserole dish and bake at 350° for 35 minutes.
Dissolve coffee in evaporated milk. Beat eggs and sugar. Add evaporated milk, whipping cream, vanilla and salt. Chill in freezer container before freezing in ice cream freezer. Makes 1 gallon.
Mix cake mix, pudding, water, oil and eggs together. Beat for 2 minutes. Pour into a 9 x 13-inch pan and bake for 30 to 35 minutes in a 350° oven. Bring confectioners sugar, orange juice, water and butter to a boil. Pour over cake while it is still hot.
Cream butter and sugar together. Add beaten egg. Sift flour, salt and soda together. Mix. Add dates and pecans. Roll into 6 rolls; wrap in waxed paper and chill. Cut about 1/4 inch thick. Bake at 350° about 10 minutes.
Beat sugar and oil together. Beat eggs and add to sugar mixture. Sift dry ingredients together, fold in alternately with carrots. Bake in 3 layers at 300° about 40 minutes. Cool and frost.
Partly cook sausage and drain.	Place in 2 quart baking dish. Cover with layers of rice, potatoes, onions and carrots. Add tomatoes with juice and sprinkle salt and pepper over top. Cover baking dish	and bake at 350° for 1 1/2 to 2 hours.
Unfold pie crust; place on cookie sheet. Bake at 450° until brown. Remove crust; cover with chips and bake 1 minute or until chips are soft. Spread chips to cover crust. Top with pie filling. Cool.
Brown meat with onion and garlic. Drain. Stir in picante sauce, cumin and salt. Simmer 5 minutes or until most liquid has evaporated. For each burritos, spoon a heaping 1/4 cup meat mixture down center of tortilla, top with 3 tablespoons of cheese. Fold tortilla over one end of the filling and roll. Serve with lettuce, sour cream and additional picante sauce, as desired.
Fill ice cube tray with soda, juice or Kool-Aid. Cover with foil. Poke stick in each cube. Put in freezer until frozen.
Mix all ingredients together, except 1 cup cheese. Grease pan well. Pour half mixture in pan. Sprinkle cup of grated cheese over mixture. Add remaining mixture and bake at 450° until done.
Preheat oven to 325°. With the point of a sharp knife, make several cuts across the top of the roast, about 1 1/2 inches in depth, toward the center of the roast. Insert garlic slivers and parsley into each cut. Season the outside of the roast with the remaining ingredients.
Scald, peel and chop tomatoes. Place in a saucepan. Bring to a boil. Reduce heat. Simmer for 10 minutes. Measure 3 cups of tomatoes. Place in a large saucepan. Add lemon rind, lemon juice and sugar. Mix well. Place over high heat. Bring to a full, rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Add pectin immediately. Skim off foam with metal spoon. Stir for 5 minutes to cool. Pour into sterilized jars. Cover at once with 1/8-inch melted paraffin. Yields 4 pints.
Mix first 6 ingredients and beat well, then add the grated chocolate, chocolate chips and the nuts and stir until smooth. Pour into greased and floured tube pan. Bake at 350° for 60 minutes. The chocolate chips will come to the top while baking and will form icing.
Mix sugar, eggs, Wesson oil, red food coloring, vanilla and vinegar together. Mix salt, baking soda, cocoa in flour, then add to mixture. Add buttermilk. Pour into greased cake pans (3). Bake on 350° about 20 minutes or until done.
Layer apple slices in pie shell. Mix together apple juice, cinnamon, nutmeg and cornstarch in small saucepan. Cook over low heat until thickened. Pour over apples and place 2nd crust on top. Butter lightly and bake at 350° for 60 minutes, until golden brown.
Combine all ingredients and press into an 8 or 9-inch pie pan. Chill before adding filling. Total calories per crust: 352. With sugar: 384 calories.
Mix first five ingredients (cake mix, pudding, water, eggs and oil). Stir in coconut and pecans. Pour into three greased and floured cake pans and bake at 350° for 35 minutes. Cool in pan for 15 minutes. Cool on racks.
Sift into a bowl the flour, sugar, 2 tablespoons cocoa, baking powder and salt. Stir in milk, oil and vanilla until smooth. Spread in ungreased 9-inch square baking pan.
Mix the flour, shortening, sugar and salt well. Now mix the egg, water and vinegar. Combine the two mixtures, a little at a time, until all the dry ingredients are moist. Mold together with hands. Chill before rolling or keep in refrigerator up to a week. Makes 2 double crust 9-inch pies.
Boil chicken for 40 to 45 minutes, until done. Cool. Remove meat from bone. Heat both cans of soup with the 3/4 cup of milk on medium heat until warm.
Move oven rack to position slightly above the middle of oven. Heat oven to 500°. Grease rectangular baking dish, 13 x 9 x 2-inch. If fish fillets are large, cut into 4 serving pieces; pat dry. Mix sour cream, lemon juice and chili powder. Dip fish into sour cream mixture; coat with chips. Place in baking dish. Drizzle butter/margarine over fish. Bake, uncovered, for 10 to 12 minutes or until fish flakes easily with fork. Makes 4 servings (195 calories/serving). Protein 18, Carbohydrate 4, Fat 12, Cholesterol 60, Sodium 190.
Combine first 6 ingredients in a medium bowl; mix well. Combine eggs, milk and vanilla. Stir into sugar mixture, mixing well. Pour into pie shell. Bake at 350° for 45 to 50 minutes, or until set. Cool. Sift powdered sugar over pie, if desired.
Cream together until smooth the top 5 ingredients. Dice Spam as small as you can. Add Spam to rest of mixture. Serve with raw vegetables or crackers.
Add spaghetti sauce and tomato sauce to hamburger. Coat bottom of pan with sauce. Layer the following in a 9 x 13-inch pan: noodles (do not cook), sauce and cottage cheese and top with both cheeses. Repeat layers so there are 3 layers. Sprinkle cheese on top. Cover with foil. Bake 45 minutes at 350°. Cool and refrigerate. Reheat the next night. This is best when reheated.
Mix together. Bake at 375° for 8 minutes. Yields 10 to 12 dozen.
Add water to frozen orange juice and lemonade as directed on can. Mix all ingredients together and serve chilled.
For crust, in a small bowl, combine cracker crumbs, pecans or walnuts, flour and the 1 tablespoon sugar. Stir in the melted margarine or butter. Toss to mix well. Press mixture onto the bottom and up sides of a 9-inch pie plate. Bake in a 375° oven for 8 minutes. Cool on a wire rack.
Blend cheeses and onion together. Form into a ball or log. Sprinkle with walnuts. Chill before serving. Add small can of diced jalapeno peppers for a little zip, if desired. May be frozen for later use.
Combine soup, milk, salt, chicken, peas, 1/2 cup cheese and 1/2 can onions. Spread mixture into a greased 9 x 12-inch baking dish. Bake, uncovered, at 425° for 10 minutes.
Pour contents into a gallon jar. Finish filling gallon jar with water. Stir to blend. Chill. Serves 32 cups.
Brown hamburger and onion; drain off fat. In large baking dish or bowl, combine all the ingredients, except chow mein noodles. Stir and mix well. Bake for 30 minutes; add chow mein noodles on top. Bake 15 minutes longer and serve.
Bring butter or margarine, brown sugar and Karo syrup to a boil. Remove from heat. Add vanilla and baking soda. Pour syrup over popcorn and peanuts. Mix well. Bake in oven for 1 hour at 250°. Stir every 15 minutes. Let cool.
Place chicken, 5 cups water, and half of onion in a large Dutch oven over medium-high heat, and cook 1 hour or until chicken is very tender. Remove chicken, reserving cooking broth in Dutch oven. Cut chicken into bite-size pieces; set aside.
Mix sugar, Nucoa and egg thoroughly.	Stir in buttermilk and vanilla. Sift dry ingredients together and stir in. Chill for at least 1 hour. Heat oven to 400°. Drop rounded teaspoon of dough about 2-inches apart on greased baking sheet. Bake for 8	to 10	minutes until set. Frost cooled cookies with cream chocolate icing.
Brown chicken breasts in butter. Place in a baking dish. Mix heavy cream with garlic and pour over chicken. Bake at 350° for about an hour; baste with sauce. Cook and drain peas; add to chicken and heat through. Serve over rice.
Mix cream cheese and sugar, then add whipped cream. Spread in a pie shell and top with cherry pie filling.
Combine in large bowl, making a well in the center, the first five ingredients. Combine remaining ingredients and pour into well. Mix all until moistened. Spoon into greased muffin tins, 2/3 full. Bake at 375° for 15 minutes. Yields 12 muffins.
First peel and boil the potatoes. Then drain off the water. Mix the pinch of pepper, 1/4 stick of butter and 1/4 cup milk into bowl. Mix potatoes until mashed and fluffy.
Mix all ingredients together and put in crock-pot on high for 3 to 4 hours or in oven at 350° for 1 hour.
Cook and drain broccoli. Saute onion, celery and mushrooms in butter. Add soup, cheese, lemon juice and broccoli. Salt and pepper to taste. Serve as hot dip in a chafing dish. Also may be poured over 2 or 3 cups instant uncooked rice and bake as a casserole.
Boil fryer in water to cover until tender-done. Remove chicken and set broth aside to cool. Debone chicken and chop. Saute onion and celery in a small amount of butter or cook in some of the chicken broth. Put cornbread, loaf bread, onion, celery, seasonings, eggs and chicken in large bowl. Pour broth over ingredients. Do not stir until dressing is cool. After it is cooled, blend together and pour into a Pyrex dish. Bake at 450° until brown. Use giblets and remaining broth for gravy.
Saute ground beef, onion and bell pepper. When the beef is cooked, add tomatoes and cabbage. Cook until the cabbage is limp. Lightly grease a 2-quart casserole. Pour 1/2 of the cabbage mixture into casserole. Sprinkle with cheese. Pour in remaining cabbage mixture. Cover with bread crumbs. Bake at 350° for 30 minutes.
Drain beans and combine all other ingredients. Chill overnight. Salad is better after 2 or 3 days. Keep refrigerated.
Brown the pork chops over medium heat until tender. Remove from the pan and pour off any extra fat. Add the wine and sour cream to the pan, then add salt and pepper. Simmer 5 to 10 minutes, basting frequently.
Boil meat (can add pigs feet) until tender. Boil posole hominy separately until it bursts. Do not over cook. After cooked, mix meat with posole hominy and oregano. Simmer for about 1/2 hour. Do not boil. Extra delicious when served with red chile sauce, 1 Tbsp. sliced onions, 1 Tbsp. cabbage and 1 tsp. lime juice. Add salt if desired.
Preheat oven to 400°. Cream butter, sugar, vanilla and flour. Beat in eggs, 1 at a time. Stir in Kahlua, corn syrup, evaporated milk and pecans. Mix well and pour into crust. Bake for 10 minutes. Reduce heat to 325° and bake until firm, about 40 minutes. Refrigerate. Serve with whipped cream.
Mix all ingredients and place in casserole. Sprinkle 1 cup buttered, toasted bread crumbs on top. Bake for 45 minutes at 350°. Serves 6 to 8.
Beat eggs, sugar, milk and oil. Mix dry ingredients together and add to the egg mixture. Add prunes and nuts last. Grease and flour a flat pan and bake 1 hour at 350°. This is very simple to make and very good; stays moist for days.
Stir and put into ice cream churn. Churn until frozen. Churn with rock salt and ice.
Preheat oven to 375°. Sift flour, baking powder and salt into bowl. Cream butter or margarine. Add sugar and vanilla gradually while beating. Beat in eggs, 1 at a time. Add dry ingredients alternately with milk. Mix until smooth. Stir in pineapple. Bake in greased 10-inch tube pan for 1 hour.
Bake pie crust, cool and set aside. In a large mixing bowl, beat cream cheese until fluffy. Gradually beat in condensed milk and peanut butter until smooth. Stir in lemon juice and vanilla. Fold in Cool Whip. Turn mixture into the prepared pie crust and garnish with chocolate. Freeze for one hour or refrigerate until firm.
Layer the first 9 ingredients in roasting pan in order listed. Mix soup, wine and flour with a whisk until smooth. Pour mixture over meat and vegetables. Cover and bake stew at 275° for about 4 hours.
Mix together like pie crust, then add 1 beaten egg to moisten. Sprinkle mixture on top of 4 to 6 peeled and sliced apples in a buttered pan. Bake 1/2 hour at 375°. May turn upside down.
Cream butter, gradually add sugar, beating well until light and fluffy. Add eggs, beating well. Add flour, mixing well. Stir in lemon extract; drop batter by level teaspoonfuls onto greased baking sheets. Bake at 350° for 8 minutes or until edges are lightly browned. Remove to wire racks to cool. Yields about 5 dozen.
Wash broccoli and trim into small flowerets. Peel and chop stems coarsely. Cook broccoli in large pot of boiling, salted water (about 3 minutes). Drain and set aside.
Put oil, beef and onions in deep frying pan. Fry until brown. Drain and then add catsup, water, salt and chili powder; simmer about 1/2 to 1 hour. Can be used for hot dog or spaghetti sauce.
In heavy saucepan, combine Eagle Brand, egg yolks, water and pudding mix. Over medium heat, cook and stir until thickened and bubbly. Cool 15 minutes. Beat in sour cream. Stir in 1/2 cup coconut. Pour into prepared crust. Chill thoroughly. Top with whipped cream. Garnish with remaining 1/4 cup coconut. Refrigerate leftovers. Prep time: 40 minutes. Total time: 3 hours.
Bake cake as directed. Cool, then take fork, making a hole in both layers. Dissolve 1 box Jell-O with 1 cup water. Spoon on 1 layer of the cake. Repeat with second Jell-O. Then top with Cool Whip.
Parboil cabbage until tender. Separate leaves. Mix hamburger, rice, salt, onion, pepper and 1 can of soup. Fill each leaf with mixture. Wrap and secure with a toothpick.
Put the slices of bananas in a separate bowl then drain the pineapple juice into the bowl with bananas. In large serving bowl, add pineapple, mandarin oranges (drained), frozen strawberries and peach pie filling. Drain pineapple juice from the bananas and add to bowl. Stir all ingredients together. Refrigerate all day or overnight. Any variety of fruits can be used. Change the pie filling to a different flavor.
1st Day: Mix together coconut, sugar and sour cream. Let stand until next day.
Mix with rotary mixer until smooth. Cut top off rye bread. Hollow out insides. Pour in dip. Serve with fresh vegetables and bread cubes.