HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Mix together all ingredients. Drop on cookie sheet. Bake 8-10 minutes.
Cook bacon until crisp; remove to paper towel to drain. Discard all but 2 tablespoons bacon drippings. Saute onion in drippings for 4 to 5 minutes. Add clam juice and potatoes. Cover and cook over low heat until tender for 15 minutes. Add bacon, minced clams, cream of celery soup, milk and pepper; cook over low heat until heated through. Garnish with bacon you reserved (2 or 3 pieces). Serve with oyster crackers, if desired. Makes 4 servings. Contains 262 calories per serving.
Mix pineapple with vanilla pudding. Add other ingredients. Chill and serve. Good for Weight Watchers.
Flour dates and orange slices; set aside. Cream butter and sugar. Add eggs, one at a time. Add buttermilk with soda. Gradually add dates and orange slices to creamed mixture; makes very stiff dough. Grease and flour tube pan. Bake at 275° for 2 1/2 hours.
Mix first 6 ingredients well. Pour into a 9 x 13 x 2-inch pan. Lay chicken on top of mixture. Sprinkle onion soup on top of chicken. Cover with foil. Bake at 350° for 2 hours.
Mix first five ingredients together and add 1/2 cup chopped nuts. Roll and pat into a ball. Then press remaining nuts onto cheese ball. Serve with veggies.
Crust: Mix 1 1/2 cups yellow cake mix, 1 egg and oil; press into oblong pan 9 x 13-inches.
Mix ingredients and spread on English muffin. Cut in quarters. Stick under broiler for 2 minutes.
Blend all ingredients. Mixture will be lumpy. Pour into a greased loaf pan. Bake in a preheated 350° oven for 1 hour and 15 minutes or until lightly browned on top.
Mix together sour cream, cream cheese and taco seasoning. Chill overnight. Spread on jar of taco sauce. Pile on shredded lettuce, peppers, tomatoes, onions and sharp cheese. Dip with Tostitos and/or Doritos.
Wash and halve green peppers. Lightly mix beef, rice, onion, salt, pepper and 1/2 can tomato sauce. Spoon into peppers. Arrange in shallow baking dish. Pour remaining sauce over peppers. Cover and bake at 350° for 45 minutes. Remove cover; top each pepper with cheese. Bake 15 minutes longer.
Beat eggs, sugar, oil and vanilla until thick. Stir in zucchini and pineapple. Sift together dry ingredients and stir in zucchini mixture. Add raisins and nuts and blend well. Pour into two greased loaf pans. Bake at 350° for 1 hour. Let set 10 minutes before removing.
Cook water, sugar and cornstarch until clear and thick. Add gelatin and cook until completely dissolved. Put strawberries into baked pie shell. Pour syrup over strawberries and chill. Serve with whipped cream or ice cream.
Beat sugar and syrup together; fold in whipped cream. Cook in double boiler until smooth. Serve hot over waffles or pancakes.
Cut potatoes in half lengthwise. Place each half in center of a piece of aluminum foil. Dot evenly with butter. Combine brown sugar and cinnamon; sprinkle evenly over potatoes. Wrap well and place on food rack. Cook over hot coals for 25 to 30 minutes, without grill lid on. Turn foil packets once during cooking time.
Soften gelatin in cold water (1/2 cup). Heat soup and add cheese. Beat until smooth and add gelatin, stirring until smooth and dissolved. Stir in mayonnaise and chill until partially set. Add remaining ingredients. Pour into a 5 1/2-cup mold that has been sprayed with nonstick vegetable oil spray and chill until firm.
Heat a large Dutch oven and brown salt pork - leave fat in the pan. Salt and pepper roast and brown in fat - both sides (do not puncture meat). Add 2 cups of water, bay leaf, garlic, thyme and parsley. Cover - simmer slowly 2 hours - Keep at least 1 cup of water. Add carrots, onion and turnip. Cover and cook 1/2 hr. Then add potatoes and cook until potatoes are done. Watch water (don't let pan get dry). Take out meat and vegetables. Add small amount of water if needed. For roux melt butter, add flour in the pan and mix to desired thickness for gravy.
Pop popcorn. Melt and pour butter over popcorn. Sprinkle and mix taco seasoning into popcorn.
Line 13 x 9 x 2-inch Pyrex dish or oblong pan with graham crackers. Mix all other ingredients together, Cool Whip, softened cream cheese, vanilla instant pudding and add milk. Mix until it is smooth to put on top of crackers. Put any kind of pie filling on top and spread. Put in the refrigerator to settle.
Mix together until smooth, except chocolate chips. Add the chocolate chips. Bake at 350° for 25 to 30 minutes. Double recipe for 2 pies.
Combine Italian dressing, mustard and pepper. Brush chops with sauce and place on rack in broiler pan (or on a grill). Broil at low to moderate heat for 15 minutes per side. Brush often with sauce to keep from drying out.
In a medium saucepan, combine uncooked rice, water, undrained corn, carrot, onion and thyme. Bring to boiling. Stir in soup. Transfer mixture to a 2-quart rectangular baking dish. Trim excess fat from chops. Sprinkle with salt and pepper. Arrange on rice mixture. Cover with foil. Bake in a 375° oven for 15 minutes. Stir together bread crumbs and paprika. Add oleo. Toss gently to mix. Remove foil from chops. Sprinkle paprika mixture atop. Bake, uncovered, about 15 minutes more or until rice is tender and pork is slightly pink near the bone.
Mix together Jell-O, hot water and cold water. Cool until thick. Whip cream until thick. Mix all together. Put into refrigerator to set.
Mix Cool Whip, vanilla pudding and milk. Put to the side. Mix cocoa, milk, salt and sugar. Bring to a boil and then add margarine and vanilla flavoring. Let cool. Butter a 9 x 12-inch dish.
Cook macaroni according to package directions. Brown ground beef. Drain. Add 1 jar Ragu sauce. Simmer 5 minutes.
Thaw strawberries. Slice bananas. Layer in trifle or deep sided bowl the cake, strawberries and bananas. To top, dissolve jello in 1 cup hot water. Add lemon juice. Cool. Pour over layers. Mix vanilla pudding as directed. Pour on top. Chill several hours. Top with Cool Whip. Serve. Yummy.
Mix flour, salt and baking powder. Add warm water and oil to flour, salt and baking powder. Dough should be soft but not sticky. Knead until smooth, not too much and don't use rolling pin. Tear off pieces about the size of a lemon. Pat and stretch until thin, about 1/4 to 1/2-inch. Poke hole in center with finger. Fry in hot deep fat (can use electric skillet). Fry until golden brown on both sides. Drain on paper towel.
Rinse salmon; pat dry. Arrange (skin side down for fillets) in a single layer in an oiled baking dish; season to taste with salt and pepper. Mix onion with sour cream (option; add dill weed also) and spread evenly over fish. Top with grated cheese. Bake at 425° for 10 to 12 minutes per inch of thickness or until flesh turns from translucent to opaque and flakes easily with a fork.
Brown the ground chuck and onion; drain. Mix all ingredients together. Cook in crock-pot on low for 6 hours or medium-low on top of stove for 1 hour. Serve with corn bread, corn chips or crackers.
Sprinkle yeast over warm water. Add eggs, sugar, shortening and salt. Stir with a fork. Add 1 cup of flour at a time, stirring with a fork. When dough becomes too thick for the fork, knead with your hands, until right texture. Cover; let rise in warm place for 30 minutes (or store in bottom of refrigerator covered with a damp cloth for 2 days). Knead the dough down and with oil or greased hands, work into small rolls. Place in pan. Let rise second time again about 30 minutes. Bake in greased pan for 25 minutes at 350°.
Put boiling water and oatmeal together and cover while hot. Combine remaining ingredients. Bake at 350° for 30 to 40 minutes.
Place chicken breasts in bottom of a baking dish. Spread can of cream of celery soup over breasts. Sprinkle uncooked Stove Top stuffing mixture over top of celery soup. On top spread can of cream of chicken soup. Add 1/2 can water. Bake 45 minutes or until breasts are done at 350°.
Mix flour, sugar, salt and butter together like a pie crust. Mix yeast, dissolved in water with beaten egg yolks, then mix first mixture with second mixture lightly with a fork. Form dough into a ball. Divide ball into 4 equal parts. Roll one part at a time on a well floured surface to form a 9-inch circle. Spread with 1/4 of the filling. Sprinkle with cinnamon and nuts. Cut into 8 pie-shaped wedges. Roll as for butterhorns, starting at the wide end. Repeat with other 3 parts of dough. Bake on greased cookie sheets at 375° for about 15 minutes. Frost while warm.
Peel and thinly slice potatoes. Toss with olive oil and 2 cloves minced garlic. Layer potatoes in an 8 or 9-inch ovenproof skillet. Sprinkle each layer lightly with salt and ground pepper. Sprinkle top layer lightly with 1 tablespoon grated Parmesan or Romano cheese. Bake for 45 minutes until potatoes are brown on top. Cut into wedges and serve!
Preheat oven to 350°. Melt butter in 9 x 13-inch pan. Steam broccoli until partially cooked. Beat eggs well in large bowl. Add flour, milk, salt and baking powder. Stir in cheese, broccoli and onion. Bake until set, 30 minutes.
Put roast, water, bouillon cubes and onion soup mix in crock-pot and cook on high for 4 hours. After 4 hours, take out meat and shred it, removing fat pieces. Put back into crock-pot and add beefy mushroom soup. Cook for another hour and serve. Freezes well.
Mix all ingredients thoroughly and quickly. Pour into a greased loaf pan. Bake at 375° for 50 minutes. Makes 1 loaf.
You may vary the recipe to suit individual taste. Try salting the chicken 1 to 2 hours before barbecuing. After salting real good, place in the refrigerator. If you salt before barbecuing, do not add salt to the sauce. Amount given is for 8 to 10 halves.
Combine ingredients; mix well. Drop onto well-greased baking sheet. Decorate with cut-up cherries. Bake at 350° for 10 to 12 minutes or until slightly brown. Remove with moistened spatula. Enjoy!
Grease a 9 x 12-inch casserole dish. Mix all ingredients in a large bowl. Pour into the casserole dish. Bake, uncovered, 1 1/2 hours at 350° or until the top starts to brown.
Mix all of the ingredients and let jell in an oblong casserole dish. Then add topping.
Mix cake as directed; fill cupcake cups 1/2 full. Mix together cream cheese, sugar and egg. Beat mixture together with electric mixer until smooth, then add chocolate chips. Put 1 teaspoon of this mixture on top of chocolate cupcake and bake.
Drain all liquids from your peas, corn, etc. Combine those ingredients in a large plastic container. Pour sugar, vinegar and oil into bowl. Stir until well mixed. Cover container and store overnight in refrigerator.
Brown pork chops on both sides in a skillet. Place in shallow baking dish. Lightly mix together croutons, chopped onions, butter, water and poultry seasoning. Place a mound on top of each pork chop. Blend soup and water; pour over chops. Bake at 350° for 1 hour until tender. Serves 4.
Cream sugar, shortening, margarine and eggs. Add combined baking powder, salt, flour and milk alternately. Add vanilla and lemon. Place in a cake pan into cool oven. Bake at 300° for 1 1/4 hours.
In a casserole dish or a nonstick 9-inch square baking pan, arrange in layers as follows: 1 cup potatoes, eggs, chicken and remaining 1 cup potatoes. In a small bowl, blend flour, milk, salt, pepper and curry powder (using a shaker bottle with lid is easier). Pour mixture over casserole. Dot butter over the top of all (by 1/2 tablespoon or whatever is easiest).	Bake, uncovered,	at 375° for 1 hour, or until potatoes are tender.
Mix ingredients in descending order. Put in greased 13 x 9 x 2-inch baking dish and bake at 350° for 35 to 40 minutes. Cut into squares and serve warm. Serves 10 to 12.
In large bowl, dissolve yeast in warm water. Add salt, olive oil and half the flour. Beat well. Add remaining flour. Turn dough out on floured surface and knead until smooth and satiny (about 5 minutes). Let rise until doubled (about 1 hour). Punch dough down. Divide into 4 parts. Knead and roll each into a circle. Stretch with hands, if necessary, making dough thicker at edges. Place 4 dough circles on greased and floured baking sheet.
Cream the butter and cheese; add flour and mix well. Chill for easier handling. Pinch in balls and press in molds, being careful not to leave any hanging over edge. Bake 11 minutes at 425°. Fill shells with strawberry or cherry pie filling. Top with Cool Whip. Makes a pretty tray for a party. Makes 32 tarts.
Tips: Look for green peppercorns in cans or jars in stores featuring imported French food specialities. They are the immature peppers that ripen into black peppers, preserved in brine while soft textured.
Soften gelatin in water. Cook together all ingredients except egg whites. Add gelatin while still hot. Beat the egg whites and add 1/2 cup sugar. Fold into the cooled pumpkin mixture and pour into baked pie shell (9-inch). Refrigerate. Top with whipped cream.
Melt jello in hot water. Add all ingredients to jello, except sour cream. Pour 1/2 of mixture in bowl and refrigerate until set. Spread sour cream over set mixture and then pour the rest of jello mixture on top. Refrigerate again until set.
Mix first 3 ingredients and form into small balls. Place balls on a cookie sheet and put into freezer for an hour or so. Melt dipping chocolate in double boiler, being sure no water gets into the chocolate. Remove balls from freezer. Using a toothpick, dip balls into chocolate until almost covered, leaving some of the peanut butter mixture exposed on top to resemble a buckeye.
Combine salt, honey and shortening; add 1 cup boiling water; dissolve. Add 1 cup cold water. Add yeast; dissolve. Mix in 2 cups flour, then add 2 more cups flour. Knead until soft. Put in hot greased bowl and cover for 30 minutes. Put in bread pans (greased). Let rise 30 minutes or until well risen. Bake at 350° for 30 minutes. Take out and butter tops.
Pour boiling water over chipped beef; let stand 3 minutes. Wrap each breast with a slice of bacon. Arrange beef on bottom of 8 x 12-inch baking dish. Lay on chicken breasts. Mix soup and sour cream; add seasoning. Pour over chicken breasts. Bake, uncovered, at 300° for 1 1/2 to 2 hours. Baste occasionally. Serve over rice, if desired.
Beat eggs. Add sugar and oil. Beat well. Add flour, soda, baking powder and salt and beat. Add 1/2 of milk, poppy seed and nuts. Pour into two greased and floured loaf pans. Cook 1 hour at 350°.
Mix all ingredients together in bowl. Place in greased 9 x 13-inch casserole dish or pan. Bake at 350° for 1 hour. Serves 10.
In medium saucepan, combine milk, sugar, vinegar, egg, margarine, cornstarch, salt, celery seed and dry mustard. Cook and stir over low heat until thickened. Remove from heat; blend in onion and mayo. Cool. Combine with cooked eggs and potatoes. Chill. Just before serving, sprinkle with paprika.
Blend together and store in airtight container. Use 2 teaspoons per cup.
Place steak in center of foil. Sprinkle with onion soup mix. Cover with potatoes, carrots, celery, green pepper and onion. Dot with margarine; salt and pepper to taste. Fold foil over, leaving a small space for steam. Bake in 450° oven for 1 to 1 1/2 hours.
Mix ingredients in the order given. Pour in greased loaf pan. Bake at 325° for 50 to 60 minutes.
Preheat oven to 325°. Cream butter. Add sugar and beat until smooth. Add egg yolks and vanilla; beat at medium speed until fluffy. Add flour; mix well. Gather dough into ball; flatten into a disk. Wrap tightly and refrigerate 1 hour. Roll dough into 1/4-inch thickness. Cut 2-inch round cookies. Drop jam or filling onto cookie, then top with another cookie. Using the tines of a fork, seal edges. Bake 15 to 17 minutes or until edges begin to brown. Yields 2 dozen.
Saute onion in margarine over medium heat for about 10 minutes. Add flour, salt and pepper; stir constantly for 2 minutes. Add broth slowly. Add broccoli. Bring to a boil, stirring frequently. Cover and simmer until broccoli is tender. Puree in blender. Return to pan; add milk and let simmer. Makes about 4 servings.
Put soda, dates and boiling water together and let soak while mixing other ingredients together. Baked in a greased and floured tube pan in a slow oven (300°) until inserted toothpick comes out clean.
Mix first 4 ingredients. Mix together next 4 ingredients. Beat all on #3 for 2 minutes. Add eggs; beat an additional 2 minutes. (Gradually increase speeds.)
Thaw potatoes 45 minutes. Reserve enough grated cheese to sprinkle on top of casserole. Mix all ingredients together well. Put in 9 x 13-inch pan and bake at 350° for 1 hour.
Cook noodles to package directions; drain. In a large skillet, heat oil and cook mushrooms and onions until tender. Add kasha and salt. Add hot bow ties and toss well.
Mix Cool Whip and condensed milk together. Add cherry pie filling, pineapple, bananas and pecans. Mix well and chill.
Cook and drain spinach thoroughly. Combine all ingredients and shape into balls about 1 teaspoon each. Bake at 350° for 20 minutes on greased cookie sheet. Remove from cookie sheet at once and drain on paper towel. Serve hot. May be frozen after baking. To reheat, place in oven for about 5 minutes at 400°.
Mix by hand and form into 2 rolls. Refrigerate 24 hours. On cookie sheet, bake 1 hour at 350°.
Mix all ingredients well; bring to boil. Cook on moderate heat for 10 to 30 minutes, stirring occasionally. Pour over 8 pork chops in deep bowl and cool. Can stand overnight. Arrange chops in shallow baking pan and add sauce. Bake for 1 1/2 hours at 350°. Baste occasionally.
Mix sugar, syrup and water. Cook until hard ball forms in water. Add beaten egg whites. Beat until stiff. Add nuts and drop by teaspoonful on waxed paper. Cool.
Combine all ingredients, except Parmesan, and put into greased casserole	dish. Top with Parmesan cheese. Bake at 375° for 35 to 45 minutes.
Remove skin from the chicken parts. Arrange the chicken in casserole. Mix together the ketchup, water, sugar and soup mix. Spoon over the chicken parts. Bake, covered, in a 350° oven for at least 1 hour (until tender). This is delicious served with rice.
Heat 5 cups milk. Mix remaining ingredients until smooth and add to hot milk. Stir until it starts to thicken. Remove from heat. Beat 3 egg yolks; add a small amount of pudding to eggs and mix. Then put all together and heat to boiling. Remove from heat and add 1 1/2 teaspoons vanilla and lump of butter.
Heat oven to 350°. Grease 9-inch pie pan. Brown beef and onion; drain. Stir in tomato paste, 1 tablespoon of Parmesan cheese, oregano, salt and pepper. Simmer while preparing crust.
Mix Jell-O with 2 cups boiling water, then add 1 cup cold water. Chill until starts to jell. Beat with electric mixer while adding whipping cream and continue to beat until mixture is fluffy. Add nuts, pineapple and marshmallows. Return to refrigerator until firm.
Combine (completely thawed) potatoes, 1/4 cup margarine, onion, soup, sour cream and cheese. Stir well. Spoon into greased (9 x 13-inch casserole. Crush cereal and mix in remaining margarine. Sprinkle over potato mixture. Bake at 350° for 50 to 60 minutes.
Preheat oven to 325°. In a large bowl, mix sugar, oil, eggs and beans, beating until smooth.
Mix all ingredients thoroughly and pour into greased and floured cookie sheet (15 x 12-inch, a little bigger than normal; one about size you'd use for Texas Sheet Cake). Bake at 350° for 15 to 20 minutes. Take from oven. Let stand 3 to 5 minutes. While still hot, drop in dabs of peanut butter and spread as soon as it starts to soften. Then put 4 to 5 Hershey chocolate bars over top of peanut butter. Spread when softened.
Brown ground beef and onion. Drain. Add the next 9 ingredients (all except macaroni and cheese). Simmer 10 minutes, then add macaroni and stir well. Turn into a 9 x 12-inch baking dish. Top with cheese. Cover and bake at 375° for 30 minutes. Remove cover and bake 10 to 15 minutes longer. Serve hot with garlic bread and tossed salad. Serves 6 to 8.
Beat eggs slightly. Add flour, which has been mixed with sugar, then add other ingredients. Pour into unbaked pie shell and bake 30 to 45 minutes at 350°.
Place all ingredients, except parsley, in a large saucepan. Bring to a boil; cover and reduce heat. Simmer for 1 1/4 hours, stirring occasionally. Remove chicken thighs; cool slightly. Remove meat and cut into bite-size pieces. Return meat to soup. Simmer for an additional 15 minutes; stir in the parsley and serve.
Mix all ingredients together. Heat a pan with a small amount corn oil until hot. Drop into the heated oil by a teaspoon and cook until golden brown.
Sift together flour, baking powder, soda, salt and cocoa. Cream butter, sugar and vanilla; thoroughly beat in eggs, one at a time; stir in flour mixture in several additions, alternating with water, until smooth each time. Stir in kraut. Turn into 2 greased and floured 8-inch round cake pans. Bake in preheated 350° oven until a cake tester inserted in center comes out clean, 30 minutes. Cool on wire racks for 10 minutes; turn out on racks; cool completely. Use Mocha Cream to sandwich cakes together and frost top and sides.
Mix all ingredients together. Cook over medium heat until thickened. Pour in baked pie shell.
Place roast in baking dish with water, salt and onion soup mix; sprinkle over roast.	Place lid on baking dish and bake for 2 1/2 hours at 275°.
Bring spinach and water to a boil in a covered saucepan. Cook 1 minute. Drain and cool. Add scallops and shrimp. Cook 2 minutes. Add diced fish and cooled spinach. Drain off any liquid. Mix eggs with cream, salt and pepper, beating well. Spoon fish and spinach into pie shell. Pour cream mixture over seafood.
Chop onions and dried beef. Combine with cream cheese and mix thoroughly. Form into ball and roll in more dried beef.
Cook zucchini, onion and oleo for 10 minutes. Stir in parsley, salt, pepper, garlic, basil and oregano. Combine eggs and grated cheese. Stir in zucchini mixture. Separate crescent rolls into 8 triangles. Place in ungreased 10-inch pie pan. Press over bottom and up sides to form crust. Spread crust with 2 teaspoons of yellow mustard. Pour vegetable mixture into crust. Bake in 375° oven for 18 to 20 minutes or until center is set.
Heat and brown flour and oil in iron skillet as usual for making gravy. Salt and pepper flour. Add crushed tomatoes and stir. Add water to finish gravy to desired thickness.
In a saucepan combine clams and lemon juice. Simmer for 15 minutes. Melt butter. Saute onion, green pepper, garlic, oregano, parsley flakes and pepper in butter. To this add bread crumbs. Mix in the clams. Bake at 350° for 15 to 20 minutes.
Coat chicken with mayo. Coat with bread crumbs. Heat oil (just a little) in frypan. Fry chicken (as many as the pot can hold at a time). Meanwhile in a saucepan make chicken broth 1/2 the strength. (Use 1/2 the water for every cup that the recipes says). Remove from stove. Fry chicken until brown on both sides. Ladle two scoops of broth and put into pot with cooked chicken. Squeeze 4 lemon slices into the pan with the chicken. Leave on flame for 1 minute. Dump in roaster pan. Keep going until all your chicken is cooked, then cover tray with foil and bake in a 350° oven for about 40 minutes, no more. Enjoy!
Beat cream cheese, margarine, powdered sugar, and vanilla until creamy. Add grapes and walnuts; stir until well coated. Chill and enjoy.
In big pot, brown hamburger; drain. Add all the ingredients, except cabbage, green beans and macaroni; cook 20 minutes. Add cabbage, beans and macaroni and simmer until all vegetables are tender. You may add additional water for a thinner soup. Sprinkle with Parmesan cheese before serving.
Soften cheese and margarine; mix together and add bacon, onion, olives and garlic salt. Cool, then roll in pecans.
Coat venison with flour; brown in bacon drippings in a large Dutch oven. Cover meat with water; add catsup, Worcestershire sauce, salt and pepper. Add carrots and potatoes; cover and simmer about 45 minutes. Add garbanzo beans and pimiento; cook an additional 15 minutes or until vegetables are tender. Yield: 6 to 8 servings.