HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix rice, broth, pepper sauce, onion and garlic in 3-quart casserole. Cover; microwave on High for 9 to 11 minutes, until rice is tender and liquid is absorbed. Stir in remaining ingredients; break up tomatoes. Cover tightly; microwave for 8 to 10 minutes, stirring after 5 minutes, until hot.
Preheat oven to 350°. Mix all ingredients at one time. Beat with electric mixer until eggs are well mixed. Pour into greased and floured tube pan.
Cook bacon until crisp. Drain, crumble and reserve 1/3 cup bacon fat. Cook onion in reserved fat until tender. Blend sugar, flour, salt, paprika, celery seed and black pepper. Add vinegar and 1 cup of water. Cook and stir until bubbly and thick. Add bacon and potatoes. Toss lightly, making sure all contents are heated thoroughly. Garnish with parsley and pimento. Serves 8.
Combine first six ingredients and toss well. Combine mayonnaise, sour cream, lemon juice and salt and pepper. Add to chicken mixture, stirring well. Chill several hours before serving. Serve on lettuce with croissant rolls or put in cheese tart shells.
Boil beets until tender. Blanch with cold water; skins will slip off. Make syrup by boiling together water, vinegar, sugar and salt. Add whole cloves. Add a pinch of black pepper. Add beets. Bring to a boil. Put in sterilized jars and seal.
Mix milk and lemon juice. Add Cool Whip, pineapple and pecans. Pour into 2 graham cracker crusts. Freeze until needed.
Cut cooked chicken into bite-size pieces. Mix soup with milk. Add remaining ingredients except cheese. Pour into a buttered casserole dish. Sprinkle cheese over top. Bake at 350° for 40 minutes.
Combine ingredients in saucepan and bring to a boil. Serve hot. Up to 1 cup may be used as a free item.
Brown ground beef and onion. Remove from heat and drain. Add mushrooms, sour cream, garlic powder, salt, and pepper. Mix well.
Sift together flour, sugar, soda and salt. Add remaining ingredients. Stir lightly, just enough to mix. Divide batter in three wax paper lined 3 x 7-inch loaf pans. Bake at 350° for 50 to 55 minutes.
Grease a 9 x 13-inch casserole. Layer bread cubes, meat and cheese. Mix beaten egg, milk, salt and dry mustard. Pour over ingredients in casserole. Cover and refrigerate overnight. In morning, add mushrooms, cover and bake at 350° for 45 minutes. Uncover for last 10 minutes to let top brown.
Dissolve jello in boiling water. Drain oranges; reserve liquid. Add water to make 1 cup. Add to gelatin. Chill until slightly thickened. Blend in sherbet and mandarin oranges. Pour in 1-quart mold. Chill until firm.
Cook frozen vegetables, celery and onions. Drain. Mix mushroom soup, mayonnaise and water. Put a little oil in bottom of baking dish; spread Pepperidge Farm dressing in bottom of casserole. Mix vegetable and soup mixture together. Spread shredded cheese and more dressing on top. Bake in a 350° oven for approximately 30 minutes.
Cook beef until brown; add onion. Cook until tender. Stir in beans and chili. Spoon equal amount of meat mixture into each tortilla. Top with grated cheese. Roll tortilla and place seam down in pan. Cover with foil and heat in 325° oven for 20 minutes.
Pour rice evenly into bottom of 9 x 13 x 2-inch baking dish. Place the chicken pieces over the raw rice. Mix the soups and water together thoroughly and pour over the chicken and rice. Cover with foil and bake in a slow oven at 325° for 2 hours.
Using a fork, tear the angel food cake into bite-size pieces and place in a 9 x 13-inch glass Pyrex pan. Spread the pineapple over the top of the angel food cake pieces. Prepare the Jell-O pudding by the directions and spread pudding over the pineapple. The banana slices are layered over the pudding. Cover it all with the Cool Whip and chill overnight. When ready to serve, cut the dessert into squares.
Grease bottom of a 9 x 13-inch pan. Mix pudding with milk. Beat 2 minutes at medium speed. Blend in Cool Whip. Put 1 layer of crackers in bottom of pan. Cover with half of the pudding mix. Add another layer of crackers and the remaining pudding. Add another layer of crackers. Refrigerate 2 hours. Add topping. Keep refrigerated.
Mix dry cake mix, 1 egg and oil until crumbly. Reserve 1 cup of this mixture. Pat remaining mixture into ungreased oblong cake pan. Bake 15 minutes at 350°. Beat cream cheese, sugar, lemon juice and 1 egg until light and smooth. Spread over baked, cooled layer. Sprinkle with reserved crumb mixture. Bake again 15 minutes. Cool and cut into bars.
Combine oil, sugars, eggs and vanilla. Mix dry ingredients together and combine with creamed mixture.
Mix all ingredients and bake in a 9 x 13-inch pan at 300° for 35 minutes. Take out of oven and cover with miniature marshmallows. Return to oven until marshmallows melt.
Cream butter. Add eggs, one at a time, beating well after each addition. Gradually add sugar. Beat on high speed until fluffy. Stir in flour, dry frosting mix and walnuts. Bake in greased and floured 12-cup Bundt pan at 350° for 60 to 65 minutes. Since the cake has the soft tunnel of fudge, ordinary doneness tests cannot be used. Test after 60 minutes by observing a dry, shiny brownie-type crust.
Mix the first 9 ingredients and spread in a 9 x 13-inch casserole dish. Combine the melted margarine and the crackers. Spread over the vegetables. Bake at 350° for 45 minutes.
Sprinkle chicken inside and out with salt and pepper. Stuff with onions and sage. Lift skin from breast of chicken, taking care not to break the skin, and pour in 2 tablespoons of melted butter mixed with the garlic. Truss chicken. Run skin with olive oil. Sprinkle entire chicken with rosemary leaves and pepper. Halfway through cooking, sprinkle with salt.
Preheat oven to 350°. Spray an 8 1/2 x 4 1/2 x 2 1/2-inch loaf with vegetable spray. In a large bowl, flake the salmon, removing bones and skin. Add remaining ingredients; mix well. Press into a loaf pan. Bake for 50 to 60 minutes until golden brown or until a toothpick comes out clean. Let stand 5 minutes; loosen eggs and lift out of pan onto serving plate. Cut into slices.
Mix all ingredients. Bake at 350 degrees for 15 to 20 minutes. Serves 4 to 6.
Reserve 1 cup cake mix for topping. Add egg and 1/4 pound oleo and press into 9 x 13-inch pan. Mix pumpkin, evaporated milk, 1 cup sugar and eggs (add cinnamon, nutmeg, salt and ginger as for pumpkin pie). Pour into pan and top with topping of cake mix plus 4 tablespoons oleo, 1/4 cup sugar and 1 teaspoon cinnamon. Bake for 1 hour at 350°. Top with Cool Whip or whipped cream.
Mix all ingredients (no need to use mixer) until dough forms a ball. Shape into small balls. Place on ungreased cookie sheet. Flatten with glass dipped in sugar. Bake 8 minutes. Makes 2 dozen cookies.
Line a long pan or dish (9 x 13-inch) with whole graham crackers. Melt the butter. While this is melting, beat the sugar, egg and milk together. Add this to melted butter and let reach boiling point. Mix in the nuts, coconut and 1 cup cracker crumbs. Pour all over layer of graham crackers and top with another layer of whole graham crackers.
In medium bowl with fork, stir flour with salt. With pastry blender or 2 knives used scissor-fashion, cut in shortening until mixture resembles coarse crumbs. Sprinkle cold water into flour mixture, a tablespoon at a time, mixing lightly with fork after each addition, until pastry is just moist enough to hold together. Press to bottom and side of 9-inch pie plate. Flute edge; cover with plastic wrap.
Simmer broccoli in 2 quarts water in saucepan for 1 1/2 hours. Remove from heat. Saute onion in butter in large saucepan until tender. Add flour; blend well. Add broccoli and broccoli liquid. Simmer for several minutes. Stir in milk, bouillon cubes, garlic powder, salt and pepper. Simmer for several minutes longer. Yields 8 servings.
Brown onion in butter. Add broccoli and cook until tender. Add soup, rice, milk and Cheez Whiz. Mix together in casserole and bake until tender. Bake at 350° for 20 to 30 minutes.
Line cookie sheet with waxed paper. In large bowl, combine all ingredients except coconut. Mix well. Shape into 1 1/4 inch balls. Roll in coconut. Place on cookie sheet. Refrigerate 1-2 hours or until firm. Store in tightly covered container.
Drink 3 ounces per day. This cleans out arteries and cells; keeps cholesterol low and cells unclogged.
Line large baking dish with meat. Arrange other ingredients on top of meat ending up with cabbage leaves to completely cover. Add bacon strips on top of cabbage leaves. Season as needed to taste. Cover with foil & bake at 350° for 1 hour-1 hour 15 minutes. Small ears of corn may also be added. May place baking apples on top of cabbage leaves and you'll have dessert.
Cook peanuts, sugar and syrup until peanuts split apart, boiling hard for about 20 minutes. Remove from heat and add soda. Stir until soda is mixed. Pour into buttered pan. When cool, break up into pieces.
Mix Coke and sugar. Place chops in baking dish, greased. Pour mixture over chops. Bake until done in 375° oven.
Preheat oven to 375°. Butter a 13 x 9-inch baking pan. Arrange saltines right side up in a single layer on bottom of pan. Melt butter and sugar in a medium size pan over medium heat. Bring to a boil. Boil 3 minutes, stirring occasionally. Remove from heat; stir in vanilla. Pour over crackers; spread evenly with spatula. Bake 5 minutes (if crackers shift, rearrange with a fork). Cool in pan on rack 10 minutes or just until top is set. Sprinkle with chocolate. Let stand about 5 minutes until chocolate becomes shiny and soft, then spread evenly over top. Cool completely. Cut into 2 x 1-inch bars. Place a pecan half on each piece. Store covered in refrigerator.
Place opened can of milk in freezer until crystallized (about 30 minutes). Add 1 cup of boiling water to jello and put in the refrigerator for	30 minutes. Add lemon juice to frozen milk and whip for 5 minutes.	Combine jello and milk and whip again. Add nuts, apple and celery. Put in mold.
Mix Stove Top as instructed on box. Place canned fish and mushrooms in stuffing. Mix thoroughly. Melt butter. Take 1/2 butter and pour in dish. Put fish, stuffing and then fish on top. Pour remaining butter on top. Bake at 350° for 1 hour.
Add soda, salt, cloves, nutmeg and cinnamon to sifted flour. Put all in large bowl and beat thoroughly until well blended. Grease and flour 3 tins, 2 large and 1 small or 3 large (3 large won't get quite so high and takes less baking time). I usually use 4 small tins. Bake at 325° for about 1 hour, until tester comes out clean.
Cream shortening and sugar; add egg. Sift dry ingredients; add alternately with milk, stirring only enough to mix. Fill well-greased muffin tins to 1/2 full. Bake in 375° oven for 20 minutes. Yields 12 muffins.
Combine zest, juice, oil and scallops in plastic bag. Refrigerate for 1 hour. Broil scallops 4 inches from heat for 6 minutes, until opaque. Add parsley. Makes 4 servings.
Combine corn meal, melted shortening and salt. Pour over boiling water and let stand for 5 minutes. Stir in milk and egg. Combine and add baking powder and corn meal. Bake at 450°.
Brown ground beef. Combine the remaining ingredients with the ground beef. Cook at 325° for about 2 hours.
Cook cabbage leaves in boiling, salted water 5 to 8 minutes or until just tender; drain. Combine ground beef, egg, onion, rice, butter, salt and pepper. Mix well. Place equal portions of meat mixture in center of each leaf. Fold ends over and roll up. Place cabbage rolls, seam side down, in a large, greased skillet. Sprinkle cheese over cabbage rolls. Drain tomatoes, reserving 1 cup of juice. Arrange tomatoes on top of cabbage rolls. Pour reserved tomato juice over rolls. Bring mixture to a boil, reduce heat and simmer, uncovered, for 1 hour.
Simmer all ingredients except shrimp and cornstarch, about 10 minutes. Add shrimp; simmer another 10 minutes. Add enough water to cornstarch to mix well. Pour into cooked mixture and mix. Serve over cooked rice.
Preheat oven to 325°. Stir together flour and baking soda. In a mixing bowl, beat sugar and butter until fluffy. Beat in eggs, one at a time, until smooth. Add vanilla. Beat in sour cream alternately with flour mixture. Fold in chocolate chips. Pour into well-greased and floured 10-inch fluted tube pan. Bake 1 hour and 15 minutes or until wooden pick comes out clean. Cool, remove from pan and sprinkle with confectioners sugar. Makes one 10-inch cake.
Cream Crisco and sugar. Add eggs, one at a time, beating well after each. Add coloring, salt and vanilla; mix well. Sift flour and cocoa together 3 times. Add flour mixture alternately with buttermilk. In a cup mix soda and vinegar together, then fold into cake mixture. Do not beat. Bake in well-greased 9 x 13-inch pan and do not flour. Bake at 350° for 30 minutes. Cool in pan. Ice with Red Velvet Cake Frosting.
Brown ground meat in bacon grease. Put all ingredients in roaster pan together. Bake in oven at 300° about 2 hours. Stir once or twice.
Bring broth, carrots and broccoli to a boil in saucepan. Reduce heat; simmer for 5 minutes. Set aside. Saute onion in margarine until done (not brown). Blend in flour, salt and pepper. Add milk; cook and stir until thick. Add broth, carrots and broccoli; heat mixture. Add cheese; heat thoroughly.
Saute broccoli, butter, onion and mushrooms until broccoli has thawed. Make sauce of soup and cheese. Heat until cheese is melted. Mix all ingredients, put in casserole dish and bake at 350° for 30 minutes.
Preheat oven to 350°. Beat cream cheese and sour cream until fluffy. Stir in finely chopped beef, onion and seasonings. Put into shallow baking dish. Top with nuts. Bake for 20 minutes. Serve with assorted crackers.
Mix dry ingredients together. Add water slowly, stirring constantly over low heat. Remove when paste starts to thicken. It will thicken more as it cools. Keep in covered jars. Thin with water if necessary.
Melt in saucepan. Blend in flour and salt until smooth. Stir in cold milk. Gradually add. Cook over direct heat, stirring constantly until thickens. Remove from heat. Add cheese, if desired.
Cream together cream cheese and sugar. Add pineapple, strawberries, bananas, Cool Whip and nuts. Add other ingredients to the cream cheese mixture. Freeze. Thaw 1/2 hour before serving. Keeps weeks in freezer. Serves 8 to 10. Use loaf pan. Return to freezer after slicing off what is needed.
Combine hot water, sugar, salt and shortening. Cool to lukewarm. Dissolve yeast and warm water. Add to first mixture. Then add 1 egg and 2 1/2 cups flour. Beat until smooth. Add remaining flour to make soft dough. Knead until smooth and elastic. Place in greased bowl, turning once to grease top. Store in refrigerator. Punch down dough when double. Divide and bake as needed.
Crumb all ingredients together. Add 1 cup warm water. Slowly mix with fork until well mixed. Divide into 5 parts. Knead each part lightly on a floured board and roll. Makes five 9-inch pie shells that can be placed in the freezer and used at a later time.
Place chicken breast fillets on cutting board and pound with meat mallet until slightly flat. Saute spinach in saucepan with butter (2 minutes). Spread small portions of spinach on fillets with Feta cheese. Holding mixture in center of the fillet, fold both sides and pin with a toothpick.
Mix together. Bake 1 hour at 325°. Makes 4 loaves.
Cream butter and sugar. Add egg and molasses, mixing well. Mix dry ingredients together. Add a little at a time to creamed ingredients; mix well. Take heaping teaspoonfuls and roll into balls, rolling each ball in granulated sugar. Bake at 350° for 10 to 12 minutes.
Spread cream cheese and top with cocktail sauce. Cover with onion, green pepper, tomatoes and black olives. Top with cheese. Serve with crackers. Best when refrigerated overnight.
Put sliced peaches in deep dish. Mix flour, sugar and milk. Pour over peaches. Place in 350° oven until golden brown. Brush with butter. Serve hot or cold.
Mix the ingredients together in a bowl, gently. Pour into an 8 x 8-inch, lightly oiled baking dish. Bake at 350° for about 45 minutes. Serves 12.
Remove sausage meat from casings and brown in ovenproof Dutch oven. Break up sausage with wooden spoon. Drain off all but 1 tablespoon drippings. Add peppers and onion and cook until onion is tender. Stir in tomatoes, tomato sauce and seasoning mix. Cover and bring to a boil over medium-high heat. Reduce heat and simmer 10 minutes.
Empty vegetables, juice and all, into pot. Add cooked, cut-up chicken. Add onions and seasonings. Heat and eat.
Wash and dry okra. Chop into thin round slices. Select a thick pot and put in enough oil to cover the bottom. When the oil is hot, reduce fire to medium. Add okra. Cover to cook. Remove cover often and stir to keep from sticking. When stick substance has disappeared and okra is brownish, add onions, bell pepper, garlic and seasonings. Permit onion and bell pepper to wilt a little, then add water and the tomato sauce. Add chicken. Cover and continue cooking for about 1 hour. Serve over hot rice.
Cook onion and celery in 3 cups broth. Add rice, bread crumbs, eggs, salt, pepper, onion and pimento. Bake at 350° for 1 hour.
Mix oil, cocoa, melted margarine and granulated sugar. Blend in one egg at a time, until well mixed. Add vanilla. Sift flour, baking powder and salt into oil mixture and mix well. Chill in freezer for several hours. Drop teaspoonfuls of dough in bowl of powdered sugar. Roll and shape into balls. Place 2-inches apart on greased cookie sheet. Bake at 350° for 10 to 12 minutes until no imprint remains when touched lightly. Makes 6 dozen.
Drain corn, reserving 1/2 cup liquid. In saucepan or skillet heat all ingredients until cream cheese is melted. Serve warm.
In medium saucepan, mix cream of mushroom soup, Ro-Tel tomatoes and taco seasoning; bring to a boil. Layer chips and chicken in a casserole dish. Pour soup mixture over the top of the chips and chicken. Top with cheese. Bake at 350° for 10 to 15 minutes until cheese melts. Serves 4.
Preheat oven to 350°. Line 24 muffin cups with foil or paper. Place one vanilla wafer in each cup. In large bowl, beat cream cheese and sugar until smooth. Beat in eggs, sour cream and vanilla. Stir in mini morsels. Spoon 1/4 cup into each prepared muffin cup. Bake 18 to 20 minutes. Refrigerate 2 to 3 hours.
Rinse and drain chicken. Dip chicken in beaten eggs. Place crushed croutons and Parmesan cheese in large bowl or freezer bag. Mix well. Roll or shake the pieces of chicken in croutons and place on baking pan. Bake in oven at 375° for 20 to 25 minutes or until tender.
Cook all ingredients on low to medium heat until thick. Stir constantly. Add the mustard. Stir well. If too sour add a little milk.
Combine dry ingredients. Make 3 holes in flour mixture and add vinegar, vanilla and oil. Beat and add water. Bake at 350° for 35 to 45 minutes.
Cut cabbage very fine. Put in skillet with melted bacon fat. Add salt and water; cook until cabbage is done. Add black pepper.
Chill 9-inch pie pan 10 minutes. Line pan with 1 pint vanilla ice cream, sides also. Freeze. Put softened strawberry on top of the vanilla; freeze. Put last pint of vanilla on top; freeze. When serving, put whipped whip topping and nuts on top of pie.
Heat oil over high heat in large nonstick skillet. Add chicken, onions and garlic to skillet. Stir-fry 2 minutes. Reduce heat. Stir in broth, beans, broccoli, mushrooms and ginger. Simmer, covered, 6 to 8 minutes until vegetables are crisp-tender. Mix together cornstarch and soy sauce; stir into skillet. Cook and stir until sauce simmers and clears. Makes 6 servings. Quick and delicious.
Cook broccoli for 5 to 10 minutes. Cook rice. Saute celery and onions. Mix together celery, onions, broccoli, rice and soup in baking dish. Swirl in Cheese Whiz. Sprinkle with paprika if desired. Bake 30 minutes at 350 degrees.
Combine potatoes, bologna, green pepper, onion and soup in 1 1/2 quart casserole. Cover. Microwave 20 minutes on High or until potatoes are tender. Top with grated cheese. Let stand, uncovered, until cheese begins to melt.
Cook sugar, water, corn syrup, salt and butter in saucepan. Cook syrup to hard boil stage, when dropped in cold water. Stir in vanilla. Pour over popcorn and form into balls.
Prepare graham crackers as directed on box. Press in bottom of paper cups. Mix cream cheese, eggs and sugar. Cream together and bake at 350° for 20 minutes.
In large roast pan or aluminum foil, place salted roast. Add soup and onion. Mix by pouring over roast. Cover meat and bake according to the size of the roast.
Mix all ingredients together. Season with salt and pepper. Place in greased casserole. Bake in a 350° oven for 45 minutes. Serves 6.
Cook ground beef; brown onions in large skillet until meat loses color and onion is tender. Drain excess fat. Add other ingredients in a 3-quart casserole dish. Bake at 350° for 40 minutes or until bubbly.
Heat oven to 375°. Sprinkle Mozzarella cheese, spinach or broccoli and scallions on top of unbaked pie shell. Combine eggs, Ricotta cheese, milk, cornstarch, Italian seasonings, salt, pepper and garlic. Beat well and pour over cheese mixture in pie shell. Sprinkle grated cheese on top. Bake 40 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.
Saute rice in oil until lightly browned. Chop onion, green pepper and celery; add to rice and saute over low heat 5 minutes until tender. Add tomatoes and pork and cook over low heat about 5 minutes. Can also use beef, Spam or hamburg. Serves 6.
Mix beans with dry taco seasoning, then layer: lettuce, beans, sour cream, salsa, cheese, olives and tomato. Garnish with chips.
In a large bowl cream butter and sugars. Add eggs and vanilla, blending until sugar no longer crunches against bowl. In separate bowl combine flours, soda and salt. Add to a large bowl and blend thoroughly. Add desired amount of chocolate chips. Preheat oven to 375°. Drop by teaspoonfuls onto lightly greased cookie sheet (grease first time only). Bake 8 to 10 minutes. Yields approximately 4 1/2 dozen decent sized cookies. Warning: May be habit forming.
Preheat oven to 350°. Cream shortening and sugar. Add eggs; mix. Add bananas; mix. Add Bisquick and nuts. Bake in loaf pan for about 50 minutes.
Stir flour and spices together. Combine sugar, oil and eggs in bowl and beat until blended well. Add the pumpkin; blend. Add dry ingredients and blend well.
Sift together all dry ingredients. Add oil and stir until smooth. Add eggs, one at a time. Beat after each addition. Add carrots and nuts. Stir until smooth. Pour into three 9-inch greased pans. Bake in 350° oven about 35 minutes or until done.
In large bowl, cream butter and sugar until fluffy. Beat in applesauce. Stir together flour, baking powder and salt. Add to butter mixture. Stir just enough to moisten. Spoon into 36 greased tea-size (about 1 3/4-inch diameter) muffin cups. Bake in preheated 425° oven about 15 minutes or until golden brown. While muffins are warm, dip tops and sides into melted butter and then cinnamon sugar. Serve warm. Makes 3 dozen.
Preheat oven to 350°. Cream eggs, margarine and sugars. Blend in dry ingredients. Add oats and chips. Bake 10 to 12 minutes.
Heat oven to 375°. Remove excess fat from chicken. Place chicken, meaty sides up, in rectangular pan, 13 x 9 x 2-inches, sprayed with nonstick cooking spray. Place remaining ingredients into work bowl of food processor fitted with steel blade or into blender container. Cover and blend on medium speed until well blended. Pour over chicken. Cover and bake 30 minutes; spoon pan juices over chicken. Bake uncovered until thickest pieces are done, about 20 minutes longer. Remove chicken to platter. Stir pan juices; spoon over chicken. Makes 6 servings.
Mix all ingredients in large skillet and stir well. Bring to a boil and then simmer for 20 minutes.
Mix all ingredients together; place in a meat loaf pan. Bake until done; spread small amount of ketchup on top.
In a 4-quart mixing bowl, dissolve the yeast and sugar in 1/2 cup warm water. Let mixture stand for 5 minutes, then add 1 1/2 cups warm water and 3 cups all-purpose flour. Beat until smooth, about 100 strokes. Cover; let rise 2 hours.
Melt margarine and chocolate together. Beat eggs and sugar together. Add milk, vanilla, chocolate and margarine. Mix well. Pour into pie shell. Bake 30 minutes at 375°.