HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook celery, onion and pepper in margarine. Add soups, broth, chili powder and Tabasco sauce. Mix with chicken and spaghetti. Put in large pan and sprinkle with grated cheese. Put in oven until cheese bubbles. This would be good frozen and add cheese when time to bake.
Butter 9 x 13-inch casserole. Layer chicken, soup and sour cream combined, crackers and 1/2 of the poppy seed. Make 2 layers. Pour melted butter on top. Bake 30 minutes at 350°. Serves 8.
Boil sugar, syrup and water until mixture dropped in cold water turns brittle. Pour slowly over stiffly beaten egg whites. Add nuts and flavoring. Beat until mixture begins to get stiff. Drop with teaspoon on waxed paper.
Crumble a tube of Ritz crackers. Sprinkle 1/2 cracker mixture in 9-inch square Pyrex. Pour melted oleo on cracker mixture. Stir cream of chicken with cup up pieces of chicken. Stir in small carton of sour cream. Pour in Pyrex dish. Sprinkle other cracker crumbs on top. Bake at 350° for 45 minutes.
Beat at low speed the egg whites for 20 minutes until raised. Add sugar little by little with a tablespoon. Add vanilla last. Place them with a tablespoon an inch apart on a baking sheet and bake at 250° for 1 hour. Could add food color (2 to 3 drops) to color them.
Cream shortening and sugar; add egg and beat well. Add vanilla and nuts. Add sifted dry ingredients; mix well and shape into rolls, 1 1/2-inches in diameter. Roll in waxed paper. Chill several hours or overnight. Slice thin. Bake on greased cookie sheet in hot oven (425°) until light brown.
Pick and wash about 2 cups dry beans of your choice. Place in crock-pot with the ham hock. Add water about 2 inches above the beans in pot. Cook about 30 minutes on high, then reduce heat to low and cook 4 to 6 hours, stirring at intervals and adding water as needed. Salt to taste. Serve with cornbread.
Blend well. Beat on medium speed. Bake at 350° for 30 to 35 minutes. Remove from oven. Punch holes in cake with toothpick or fork. Pour other half of can of cream of coconut over top of cake while hot. Let cool and top with Cool Whip (9 ounces) and sprinkle with coconut.
Mix all ingredients together and put in a 2-quart casserole dish. Before cooking, make a hole in center of meat loaf and put the heel of a loaf of bread to absorb the grease. Cook in oven at 350° for 1 hour.
Cream together butter and sugar. Add eggs and cream. Sift and add flour, soda and salt to creamed mixture. Mash bananas and add to mixture. Add nuts. Mix and bake at 325° for 50 to 60 minutes. Test doneness with toothpick.
Use gelatin in powdered form for this recipe. Mix all ingredients together and put in a jello mold and refrigerate.
Beat the cheese with grated onion, horseradish, Worcestershire and wine until creamy. Spread cheese mixture on boiled ham slices; roll slices up neatly and chill. Cut into inch-long sections and "toothpick" before serving. Makes 3 to 4 dozen.
Brown hamburger and onion. Add soup, potatoes and water. Bake in a casserole at 350° until potatoes are done. Top with French fried onion rings. Brown for 10 minutes.
Thaw dough. Roll thawed bread dough in rectangle, length of the cookie sheet. Place 1/2 of preceeding ingredients in order listed on each rectangle. Tuck ends of dough in and fold each side to center. Place seam side down, on lightly greased cookie sheet. Grease dough slightly. Bake at 350° for 45 minutes until golden brown. Makes 2.
Layer, then repeat the following: Crumble 1 cake layer, 1 can pineapple, 1 package strawberries, half the bananas, half the pudding mix and half the pecans. All the Cool Whip goes on top.
Whip the cream. Beat cream cheese. Add sugar and vanilla slowly to the cream cheese. Fold all ingredients together, except cherries. Pour into baked pie shell. Chill 1 hour. Top with cherry pie filling.
Cream Crisco and margarine. Add beaten eggs and sugar. Mix soda with buttermilk. Add alternately with flour, ending with flour last. Add remaining ingredients. Pour into greased and floured cake pans. Bake at 325° until leaves sides of pan or tests done.
Melt candy bars in double boiler. Add as many almonds that you want and 8 ounces of Cool Whip. Stir and put in Oreo cookie pie crust. Add the rest of the Cool Whip. Top with some more almonds and Magic Shell topping and then freeze it for a few hours or overnight.
Cut the breast into small chunks. Put them into a bowl and pour 3/4 of the dressing over it. Make sure the chicken is covered in it. Then put lid over it, put in the fridge. Let it set overnight or for how long you want to.
In a large bowl, dissolve yeast in warm water. Combine shortening and margarine, sugar and egg; add to yeast. Add flour and mix well. Cover bowl with a damp towel or plastic wrap and place in refrigerator. When ready to use, stir dough down and fill greased muffin tins half full. Bake in 350° oven for 20 minutes, or you can cut them out.
Brush chicken quarters with oil. Salt and pepper. Grill chicken, skin side up, on uncovered grill about 45 minutes or until tender (when a fork can easily be inserted). Turn often.
Carefully spread room temperature cream cheese on thinly sliced beef or ham (processed sliced, ready to eat type). Place green onion at one end of the meat slice and wrap meat around onion, pressing to seal at finished end. Eat and enjoy.
Cook pasta ahead. Drain clams, reserving the liquid. Mix white wine, broth and cornstarch to clam juice and set aside. Saute garlic and onions in oil. Do not scorch. Add liquid and cook until thick and bubbly. Add clams, salt, pepper and thyme. Cook all only long enough to heat clams. Do not overcook.
Mix all ingredients. Shape into roll. Wrap in foil and freeze. Thaw and slice when needed.
Melt cocoa and butter together and add sugar and mix well. Add eggs and vanilla. Beat until blended. Sift flour and salt and stir into other ingredients. Fill cupcakes 2/3 full and put peanut butter cup in middle and push down until even with dough. Bake for 20 to 30 minutes at 350°. Do not overbake.
Cut string beans into bite-size pieces and boil in salt water until tender. Fry bacon until crisp, add onions (cut in rings) to bacon dripping and well drained beans, vinegar and sugar; mix well. Add crumbled crispy bacon and serve hot. Serves 8.
Sift dry ingredients and add shortening and eggs. Beat well. Add applesauce and 1/2 cup pecans and beat slightly. Put in greased 9 x 13-inch pan. Sprinkle over cake dough in the pan the 2 tablespoons of sugar, 1/2 cup pecans and 1 cup chocolate chips. Bake in preheated 350° oven for 30 minutes.
Mix soup straight out of the can with dry gravy mix. Pepper roast to taste. (Do not salt; gravy adds plenty of salt.) Top roast with soup and gravy mixture. Wrap in foil and bake in oven on low. No worry for about 4 hours. If more time is needed, put roast on to cook still frozen. When done, roast will be tender and juicy.
Mix together cream cheese and sour cream. Spread on a tray or pretty serving dish. Mix together sauces and pour over top of cream cheese mixture. Top with toppings of your choice. Serve with nacho chips or tortilla chips.
In a small bowl, combine all ingredients. Stir or whisk until smooth. Makes about 3/4 cup. Great for dipping strawberries!
Brown beef, bacon and onion together. Drain beans and mix into meat mixture. Add remaining ingredients. Bake at 350° for 40 minutes, uncovered.
Scald 2 1/4 cups of milk. Combine and blend well 3/4 cup milk, 2 tablespoons sugar and cornstarch. Add to hot milk. Stir and cook over low heat (or double boiler) until thickened. Beat egg with rest of sugar. Pour some hot mixture into egg and then back into hot liquid. Stir until it thickens. Cool; add vanilla. Chill. Can serve with crushed fruit, chocolate, melted chocolate, brown sugar for butterscotch.
Core apples and slice, leaving skin on. Place sliced apples on a large sheet of heavy-duty aluminum foil. Sprinkle with remaining ingredients. Wrap foil tightly and bake in 350° oven for 20 to 25 minutes. Serves 3.
Combine flour and sugar. Heat margarine, cocoa and cola until mixture boil. Pour over flour and sugar mixture. Add buttermilk, eggs, soda, vanilla and marshmallows. (Marshmallows will remain on top of batter and melt when baked.) Beat well; pour into 9 x 13 pan. Bake 30 - 40 minutes at 350. Frost while hot.
Marinate for 2 hours. Then grill and brush with marinade sauce. The fish is very moist.
Bring water to a boil. Add salt, 12 tablespoons of sugar and pepper. Boil for a few minutes. Cool slightly. Add vinegar. While warm, add sliced cucumbers and onion rings. Add 1/4 teaspoon of dried parsley, if desired. Refrigerate a few hours before serving.
Preheat oven to 350°. Thaw pie crust and place on flat cookie sheet. Prick bottom and sides of crust with fork. Combine milk, seasonings and eggs. Mix well. Pour mixture into crust. Add cheese and spinach. Bake at 350° for 60 minutes.
Mix first 3 ingredients together and press into bottom of 8 x 8-inch pan. Mix together eggs, sugar and cream cheese. Pour over crumbs. Bake at 350° for 20 minutes. Cool. Add lemon juice to blueberry pie filling. Pour over baked crumbs and top with Cool Whip. Good festive dessert.
In a heavy saucepan or top of double boiler, combine all the first eight ingredients and stir until smooth. Turn up heating unit to medium high; bring mixture to a boil. Cook until thickened, stirring constantly, to avoid sticking or scorching. Remove from heat. Pour hot filling into baked crust. Spread with prepared meringue, sealing edges to crust. Sprinkle with flaked coconut. Bake at 350° for 13 to 15 minutes or until golden brown. Cool on a wire rack. Refrigerate leftovers. Yield: 6 to 8 servings.
Soften cream cheese and mix in the Ranch dip packet. Chop bell pepper. Chop cilantro. Spread cream cheese mix on tortilla. Sprinkle chopped bell pepper over cream cheese. Sprinkle green chilies over. Sprinkle grated cheese and cilantro. Roll tortilla and secure with a toothpick. Repeat until all ingredients are used, usually makes 4 Roll-Ups. Wrap each in aluminum foil and chill at least 3 hours. Slice before serving. Serve with salsa.
Mix cheeses with beaten eggs. Stir in flour until smooth. Add spinach until well blended. Bake at 350° in 1-quart casserole sprayed with vegetable oil. Bake one hour. Cool about 10 minutes before serving. Serves 4.
Combine sugar, shortening, eggs and vanilla. Alternately add flour and salt with sour milk and soda. Add bananas and walnuts. Pour into greased loaf pan that has bottom lined with wax paper. Bake at 350° for 1 or more hours. When tests done, let set on rack for 15 minutes before removing from pan. Serves 12.
Stir together corn syrup and brown sugar in large saucepan. Cook over medium heat, stirring constantly, until mixture comes to boil. Remove from heat. Add chips, cocoa and butter; stir until chips are melted and mixture is smooth. (Mixture will be thick.) Stir in cereal until coated. Immediately press into buttered 13 x 9-inch pan. Cool thoroughly. Makes 30 treats.
Mix all at once. Put in greased and floured 9 x 13-inch pan. Bake at 325° to 350° for 25 to 30 minutes. (You cannot taste the coffee!) Very moist cake.
Cut a slice off the top of the bread (cut about 1/3 of the way down). Set aside. Hollow out loaf to form a crust shell. Tear enough of the center to make 2 cups of cubes.
Mix all together and make into cakes. Fry until lightly brown in a little oil.
Put half of bread into bottom of 9 x 13-inch casserole, then add half of cheese and half of sausage. Complete this procedure with the other half of ingredients. Beat together eggs, milk, mustard and salt. Pour this mixture over bread mixture in casserole. Cover and refrigerate overnight. Mix 1 can mushroom soup with small amount of milk and spread on top of casserole. Canned mushrooms can be added. Bake at 300° for 1 1/2 hours.
Brown pork chops and cook until they are almost done. Take out of pan and make gravy with the pan drippings. Then add 1 heaping tablespoon of applesauce (mix well with gravy). After the gravy is made, add 1 large can of sauerkraut. Stir ingredients well. Pour into long baking dish (13 x 9-inch, preferably glass but doesn't need to be). Then lay the 6 pork chops on top, pushing them down in, just a little. Bake at 350° approximately 1 hour. Serve with mashed potatoes.
Mix sugar and oil. Add eggs; add vanilla. Then add buttermilk and flour. Continue mixing. Add bananas and nuts. Pour batter into a waxed and greased pan. Let rest for a few minutes. Bake at 350° for about 50 minutes in 9 x 6 x 3-inch pan.
Stir together cornstarch, ginger, chicken broth, soy sauce and garlic powder; set aside. In a wok, put 2 tablespoons vegetable oil and stir-fry chicken until browned. Set aside. Put remaining tablespoon of oil in wok and add vegetables; stir-fry until tender but crisp. Reduce heat to medium combine all ingredients in wok and cook until mixture boils and thickens. Serve over rice. Yields 4 servings.
Mix all ingredients in large bowl until all dry ingredients are moist. Roll into 1-inch balls. Place on cookie sheet and bake at 400° for 15 minutes.
Brown hamburger and onion. Mix with green beans and undiluted tomato soup in casserole. Cover casserole with mashed potatoes and top with cheese. Bake at 350° for 1/2 hour, uncovered.
Combine the first 5 ingredients in a large bowl and let cool until lukewarm; stir the mixture. Mix the yeast, lukewarm water and sugar and set aside until it rises. Combine the 2 mixtures and add white flour. When you have added 4 to 5 cups, add liquid shortening. Continue to mix until the dough is just a little bit sticky. Cover with waxed paper and a towel. Let rise and punch down 3 times. Put in greased bread pans and let rise until doubled. Grease tops with melted butter. Bake at 400° for 3/4 hour. Makes 10 loaves.
Prepare pasta according to directions. Saute onions, garlic and peppers until onions are transparent. Add chicken; cook over medium heat for approximately 5 minutes. Mix peanut butter, soy sauce and lemon juice and add to chicken mixture, continually cooking over medium heat. Stir until smooth and slightly thickened. Add cucumbers. Cook one additional minute. Salt and pepper to taste. Serve immediately over pasta.
Make jello according to package directions and when it starts to set, add oranges and pineapple. Pour into oiled mold and refrigerate until set. When ready to serve, unmold on bed of red lettuce leaves and garnish with fresh mint.
Blend cheese and yogurt until smooth. Stir in berries and their syrup. Pour in shell and freeze.
In a medium size bowl, mix the tomatoes, onion, garlic and jalapeno pepper. Stir in the vinegar, lime juice, olive oil and red pepper sauce. Cover and chill in the refrigerator at least 2 hours before serving. Store tightly covered in the refrigerator for up to 1 week. Makes 2 cups. Preparation: 5 minutes, plus.
Pour melted butter on bottom of 13 x 9 x 2-inch pan. Sprinkle crumbs evenly over butter. Sprinkle nuts evenly over crumbs. Add chips and coconut in layers. Pour milk over coconut. Bake at 350° for 25 minutes.
Cook broccoli as directed on package. Drain. Melt butter in a heavy skillet; add onions and celery. Saute until tender. Add Cheez Whiz, soup and rice. Mix with broccoli. Bake 30 minutes at 325°.
Combine in order given. Drop by rounded tablespoonfuls on cookie sheet. Bake at 350° for 11 to 12 minutes. Let set a few minutes before removing from sheet. Can be doubled.
In a bowl, place flour and make a well. Drop remaining ingredients into well (a drop or 2 of yellow food coloring may be added to milk for more color). Mix with fork, then fingers, until it forms a very stiff dough. Roll out on floured surface until very thin. Let stand 20 minutes; cut as you desire, then spread noodles out and use or let dry for 2 hours.
Simmer	1 cup	strawberries and 2/3	cup water for 3 minutes. Mix 1 cup sugar, 3 tablespoons cornstarch and 1 cup water. Stir until smooth; add to strawberry mixture. Boil. Stir until clear and thick. Add red food coloring. Cool. Pour 4 cups fresh strawberries in baked pie shell. Pour cooled syrup on top. Serve with whipped cream.
Combine water and sugar in a large saucepan. Bring to a boil and add rest of ingredients all at once. Boil slowly, stirring until mixture has thickened, about 15 minutes.
Cut steak into thin strips. Coat with salt and pepper. Brown in large saucepan with onions. Add garlic salt, Worcestershire sauce, bouillon and catsup. Cook over medium heat 15 to 20 minutes. Add wine and mushrooms. Dissolve flour in small amount of water. Add to mixture, stirring until blended. Stir in sour cream just before serving. Serve over rice or noodles.
Cook in electric frypan at 325°. Fry potatoes in oil to cover bottom of pan until halfway done. Add squash to potatoes. Cook about 10 minutes. Add onion and bell pepper. Cook until onion and bell pepper are done, stirring frequently. Add sausage. When sausage is done, cover the top with cheese until melted. Serve hot.
Cream shortening, sugars, add eggs and hot water. Add flour, soda, salt, oatmeal, nuts and vanilla. Drop by spoonfuls and bake at 375° for 8 minutes or until brown. Can be baked in a 9 x 13-inch pan at 325° for 15 minutes and cut into bars. Can substitute 1 cup currants or raisins for chocolate chips.
Boil and mash potatoes. Mix in sugar, eggs, vanilla and milk. Put in 9 x 13-inch dish and cover with topping (topping recipe follows).
Pour 2 cups boiling water over All-Bran and let stand. Cream sugar and Crisco. Add eggs and beat. Add buttermilk and beat. Sift flour, soda and salt.
*Substitute for Buttermilk: 1 cup skim milk and 1 tablespoon lemon juice.
Sift together flour, baking powder, salt, sugar and cocoa. Stir in milk and melted oleo. Blend in chopped nuts. Spread in lightly greased 9-inch square pan. Sprinkle with mixture of brown sugar and cocoa. Pour over entire batter the 1 3/4 cups hot water. Bake at 350° for 45 minutes. During baking, cake mixture rises to top and chocolate sauce settles to bottom. Invert squares of pudding on dessert plates. Dip sauce from pan over each square. Serve warm with whipped cream or ice cream.
Do not salt chicken. Saute onions and green peppers in butter. Add cheese and melt. Mix all ingredients together. Put in a casserole dish and bake in 350° oven until bubbling hot.
Peel potatoes and boil until tender. Drain and mash potatoes. Mix in butter, milk, parsley and sour cream; mash until smooth (no lumps), then add green onions to top of potatoes in baking dish. Bake for 5 to 8 minutes, until golden on top.
Butter casserole. Place 1/2 noodles in bottom. Pour in mixture. Top with remaining noodles. Bake 35 minutes at 350°. May be served with soy sauce. (One can bean sprouts may be added.)
Heat oven to 325°. Melt butter; add sugar and curry. Drain and dry fruits; place in 2 quart casserole in layers; add butter mixture. Bake 40 to 50 minutes, uncovered. Serve warm. Makes 12 servings.
Pound flour, salt and pepper into meat; heat fat and brown on each side, then add onion, pepper and tomatoes. Cook slowly for 2 hours. May be cooked inside oven or covered on top of stove.
Mix. Drop by teaspoon on cookie sheet and bake at 350° about 15 minutes.
Mix the flour, Parmesan cheese and all the spices thoroughly in a large Ziploc bag. Cut the potatoes into 4 wedges each and shake well in mixture. Lay in single layer in buttered pan. Bake at 350° to 400° until done, about 45 minutes to 1 hour. Turn potatoes halfway through baking time.
Put ground peppers and sure jell in pan. Combine food coloring and vinegar and add to pepper mixture. Boil mixture hard for 1 minute. Add sugar and boil hard for 2 minutes. Spoon into hot jars and seal. Makes 4 pt.
Allow ice cream (fudge twirl, vanilla, chocolate or experiment with your own flavor) to begin melting while making crust.
Arrange peaches in square 8 x 8-inch baking pan. Mix remaining ingredients until crumbly; sprinkle over peaches. Bake at 375° for 30 to 35 minutes. Or microwave, uncovered, on High for 6 minutes. Rotate dish 1/2 turn and continue cooking on High another 4 to 6 minutes longer, until peaches are tender. Serve with ice cream, if desired.
Combine all of the ingredients and mix well. Pour into a greased casserole dish and bake at 350° for 45 minutes, or until mixture is set in the center.
Melt chips; remove from heat and stir in chow mein noodles and peanuts. Drop by teaspoon onto cookie sheet.
Beat together first four ingredients until very well mixed-several minutes. Use electric mixer. Pour into 7 or 8-inch round glass baking dish. Bake in 350 oven for 30 minutes. Leave oven on, set cake out to cool for 15 minutes. Then mix 8 oz sour cream, 3 Tbsp sugar 1 1/2 tsp vanilla. Pour over top of cake. Sprinkle with cinnamon, and put back in oven for 10 minutes. Cool and then chill in refrigerator.
Pour honey into an iron skillet and bring to a boil. Beat eggs well and slowly add to hot honey, stirring constantly. Add salt, vanilla and pecans. Pour into pie shell and put butter over top. Bake at 400° for 10 minutes, then bake for 20 minutes at 300°.
Place the butter or margarine in a 9 x 13-inch baking pan. Slash a few times to make it melt faster. Place in heated oven to let it melt. Remove from oven. Mix together 1 cup sugar, the flour, baking powder and the salt. Add enough milk to make a thin batter. Pour this mixture over butter in the pan. Spread the berries over dough. Sprinkle 1/2 cup sugar over the fruit. Pour on 2 cups water and bake at 425° for 30 minutes.
Do Ahead: Turn olives and their juice into a quart jar with tight fitting lid. Add vinegar and rest of ingredients. Cover tightly. Shake well. Refrigerate several days, shaking jar occasionally.
Season ribs with granulated garlic, black pepper, lemon pepper and salt. In saucepan, add mustard greens, vinegar, peppers and 4 cups water. Bring to a boil, then strain. Next, add remainder of ingredients and 1 cup of water. Simmer for 1 1/2 hours. Pour sauce over ribs, add 1/2 cup of water to pan with tight lid and bake at 350° for 1 hour.
In a large bowl, marinate with French dressing the lettuce, onions and green beans. Alternate layers of other ingredients, reserving 1 egg to be sliced for decorating top. Pour over entire salad 1 cup Thousand Island dressing or 1 cup caviar dressing (mayonnaise and 1 jar caviar). Marinate lightly. Serve immediately.
Saute onion until clear. Add ground beef and brown. Mix all other ingredients in a large pan or crock-pot. Add ground beef to this and simmer for about 30 to 45 minutes until flavors go through. Can be doubled for large gatherings.
Spread bean dip, then mashed avocado mixed with lemon juice; spread sour cream mixed with taco seasoning; spread mayonnaise on next. Top with onions, tomato and cheese.
Scald milk. Mix together sugar, salt and cornstarch until well blended. Add scalded milk, very slowly, stirring until smooth. Add beaten egg yolks. Cook mixture in top of double boiler, stirring often, until thickened. Remove from heat; stir in peanut butter and butter until well blended. Pour into baked pastry shell; top with meringue made from 4 egg whites.
Mix flour, oleo and nuts by hand. Spread in bottom of a 9 x 13-inch pan. Bake 15 to 20 minutes at 300°, until lightly brown. Cool.
Cook pie shells as directed. Then let cool. Put nuts, coconut and butter on top of stove. Cook on medium heat until brown. Mix sweetened condensed milk and cream cheese with mixer. Then add Cool Whip. Layer in pie shells, starting with cream cheese mixture and alternating layers. Then pour caramel on top when finished. Then sprinkle with a little bit of coconut mixture on top. (Put 2 layers on each pie.) Freeze until ready to serve.
Sprinkle seasoning on both sides of chicken (amount depending on how spicy you like). On underside of chicken pieces, put a couple dots of margarine, then cover each piece with 1 1/2 to 2 teaspoons of wheat bran. Put coated side of chicken down on microwave-safe platter or baking pan. Repeat margarine and bran on top side of chicken. Cover with wax paper or plastic wrap. Microwave on High for 8 to 10 minutes. May take longer if chicken was frozen. Turn dish once during cooking. Don't overcook.
Cut egg roll wraps into fourths. Combine cream cheese with desired amount of green onion. Place small ball of cream cheese in the center of the wrap. Fold into triangle and fold corner to corner in fan shape. Deep fry until golden brown.