HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a casserole, melt stick of butter in oven (400°). Remove. Mix soups into butter; stir well. Add 3/4 box Minute rice to mixture. Stir well. Add chicken and mix well. Put layer (1/2-inch thick) of cornflake crumbs on top. Cook at 400° for 20 to 25 minutes.
Place all ingredients in mixing bowl, except jello. Fold together, then add dry jello and fold. Put in dish and chill for several hours.
Spray baking dish with Pam spray. Lay fish pieces on bottom of	baking dish in single layer. Cover with the picante sauce. Oven bake	or microwave.
Layer vegetables, salt and ice and let stand for 3 hours. Combine remaining ingredients and bring to a boil. Boil 5 minutes. Drain cucumbers. Stir into syrup. Stir from bottom until ready to boil. Put into jars and seal.
Do this ahead of time: Put unopened can of Eagle Brand milk in deep saucepan of boiling water. (Be sure can is covered with water.) Cover and boil gently for 2 hours. Remove from water and cool before using. May be stored in refrigerator for days.
Brown hamburger, bacon and onion in a large pan. Add beans. Stir in brown sugar, mustard and ketchup, to taste. Cook 1 hour.
Spread cream cheese on the bottom of a serving dish (quiche-size). Brush with half of the cocktail sauce. Layer shrimp on top of cream cheese and sprinkle with lemon juice. Layer with rest of the cocktail sauce, green pepper, onions and olives. Top with Mozzarella. Wrap tightly with aluminum foil and chill. Serve with crackers or cocktail pumpernickel.
Rinse fish and pat dry. Arrange fish in 12 x 8 x 2-inch pan with thickest pieces to outside edges. In 1-quart glass measure, stir together tomato sauce, mushrooms, green pepper, celery, water, minced onion and bouillon. Pour evenly over fish. Cover tightly with plastic wrap, turning back corner to vent. Microwave at High 8 to 10 minutes. Rotate dish 1/2 turn after 4 minutes. Let stand 5 minutes before serving to blend flavors.
Mix all ingredients and cook for 2 minutes. Take off heat and whip with mixer until stiff enough to spread.
Peel potatoes, wash and cut into large pieces and add salt and water. Boil until barely tender, drain. Fry in hot fat until brown. Place in baking pan. Make a syrup with sugar. Add water. Boil until it spins. Pour over potatoes in pan and bake 15 minutes at 350°.
Combine oranges, pineapple, coconut and sour cream. Add marshmallows and mix well. Cover and refrigerate overnight. Serve chilled. Yields approximately 6 servings.
Layer first 6 ingredients in a 9 x 13-inch casserole dish. Mix eggs, sour cream and butter; pour over layered ingredients. Bake at 325° for 1 hour. Serves 6 to 8.
Add to the above mixture. Chill dough. Roll in 1-inch balls. Roll balls in beaten egg whites and then finely chopped nuts.
Boil eggs for 4 minutes. Cool with cold water; peel carefully. Roll eggs in flour; dip in beaten egg. Roll in dry bread crumbs, seasoned with salt and pepper.
Mix peanut butter, graham crackers, powdered sugar and margarine. Roll into 1-inch balls, chill. Melt chocolate and wax together until creamy. Dip balls into chocolate mixture. Cool on wax paper.
Chop cabbage, onion and bell pepper. Combine sugar, vinegar, celery seed, turmeric and salt. Bring to a boil 3 or 4 minutes. Cool for awhile, then add cabbage, onion and bell pepper.
Slice each baked potato in half lengthwise. Scoop out center to form a shell. Mash potatoes. Combine with milk, butter, cream cheese, 1/2 Cheddar cheese and seasonings. Beat until fluffy.
Mix apricots and coconut. Add milk and blend well. Shape into balls. Roll in powdered sugar. Let stand until firm. Yield: 32 balls.
Sprinkle wafer crumbs in bottom of 7-inch spring-form pan. In food processor, process cream cheese and next 7 ingredients. Process until smooth. Add egg and process until just blended. Fold in chocolate mini morsels. Slowly pour mixture over crumbs. Bake at 300° for 65 to 70 minutes or until cheesecake is set. Let cool in pan or wire rack. Cover and chill at least 8 hours. Remove sides of pan and transfer cheesecake to serving platter. Garnish with chocolate curls.
Dissolve cornstarch in 2 tablespoons water. Add peanut butter and stir until smooth, then add the remaining water, soy sauce, vinegar, sugar, coriander, ginger and 4 slivered scallions; mix well.
Cook sugar, milk and peanut butter very slowly until it forms a soft ball in water. Remove from heat. Add butter and salt. Cool slightly and beat. Pour in platter and cut into squares.
Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until tender. Drain well. Refrigerate for 2 hours or overnight. Peel and grate potatoes. In a bowl, combine the eggs, 3/4 c. flour, bread crumbs, salt, nutmeg, and pepper. Add potatoes; mix with hands until well blended. Shape into 1-1/2 inch balls; roll in remaining flour.
Lightly butter broiler pan and lay fillets on pan. Baste fish with butter and sprinkle Old Bay on top. Place oven rack on highest level and turn oven on broil. Broil for 5 minutes or until top of fish turns brown. Serve hot. Serves 4.
Prepare 4 Jell-O's, each in 1 cup boiling water and 1/2 cup cold water. Dissolve Knox gelatine in 1/2 cup cold water. Bring milk to boil; remove from stove. Stir in sugar. Add Knox gelatine. Stir in sour cream and vanilla. Blend with mixer; do not overbeat.
Season the chicken with salt and pepper. Place in a baking dish. Combine the remaining ingredients and mix well. Pour over chicken, setting some aside. Bake at 350°, uncovered, for 1 hour or until tender. Turn and baste while baking.
Preheat oven to 450°. Cut up chicken. Put into casserole dish. Put cream of chicken soup in and cover; bake for 45 minutes to 1 hour. Makes its own gravy for potatoes and rice. Serves 4.
Cook chicken until tender and remove meat from the bone. Reserve broth. Cut chicken into small pieces and put in a 13 x 9 x 2-inch baking dish.
Skin, bone and pat dry chicken breasts. Mix equal parts of Parmesan cheese and Progresso crumbs. Dip each breast first in margarine, next in cheese/crumb mixture. Roll up like a jellyroll and place on foil-lined, Pam-sprayed pan.
Wash peppers, remove seeds, slice both hot peppers and franks in a large kettle. Combine vinegar, sugar, oil, salt and garlic. Bring to a boil, add peppers and franks. Return to boiling again and cook 10 minutes. Pack in hot jars and process in hot water bath for 10 minutes. Makes about 12 pints.
Spray a baking sheet with Pam cooking spray. Beat together egg, soy sauce, ginger, garlic and water. Dip chops in soy sauce mixture and then lightly coat with bread crumbs. Place on baking sheet and bake at 350° for 1 hour, turning chops after 30 minutes. Serves 4 to 6.
Heat a frying pan on the stove top, using medium-high setting, until a few drops of water sprinkled on the pan will dance around as they boil rather than stay in one place.
Combine in 4-quart saucepan sugar, water and syrup; cook until it is 230° (need a candy thermometer). Over medium heat, add butter or margarine. Cook until it is 302°. Remove from heat; add soda and vanilla. Beat until foaming reaches peak; pour into greased cookie sheet (prepared earlier) and spread thin. Let cool and break into pieces. Store in sealed coffee can.
Place the fruit in a baking pan (9 x 9-inch or 9 x 13-inch) and sweeten as needed. Measure flour and sugar in a small bowl; add the egg. With a fork, work until it crumbles, then spoon over the fruit. Bake in a 350° oven about 1 hour, or until brown.
Put margarine, salt, pepper and half of Ranch dressing on bottom of casserole dish or flat pan. Slice potatoes over this. Top potatoes with salt, pepper and Ranch dressing. Cover and bake at 325° until done.
Mix Kool-Aid, sugar, pineapple juice and water. Mix well and freeze. Two hours before serving, take out to thaw but not completely. Add ginger ale just before serving. Punch should be slushy if desired.
Add the sugar to the eggs and beat. Add the salt, oil, flour and baking powder. Use mixer for the entire batter. Place 2/3 of the batter in a 9 x 13-inch pan. Spread the pie filling over the batter, then the remainder of the dough. Sprinkle with sugar and cinnamon. Bake at 350° for 40 to 45 minutes.
In a 2-quart casserole dish, layer onions, potatoes, then onions and potatoes. Salt and pepper between each layer. Place pork chops on top. Add 3/4 cup water. Sprinkle garlic and meat tenderizer on chops. Cover. Bake at 350° for 1 hour.
Mix all ingredients. Pour into pie shell and bake 45 to 50 minutes in a 350° oven.
Preheat oven to 350°. Grease and flour 10-inch tube pan. In saucepan, melt butter; stir in frosting mix and rolled oats until crumbly. Set aside. In large bowl, blend sour cream, eggs and bananas until smooth. Blend in cake mix; beat 2 minutes at medium speed.
Cook in large pot 24 to 30 minutes after they begin to boil, stirring constantly. Wash your lids and jars in hot water. Have them ready to pour preserves into.
Mix together cream cheese, milk and lemon juice until smooth. Pour into graham cracker crust. Let chill several hours. Mix strawberries with strawberry gelatin and pour on top of filling.
Crush Fritos on bottom of pan. Spread with browned hamburger (any amount you want) or add taco seasoning to browned hamburger. Top with the 8 ounces of shredded Cheddar cheese. Bake at 325° until cheese melts. Serve with chopped tomatoes, lettuce, sour cream and taco sauce.
Mix all ingredients. Make sure all is wet. Drop by teaspoon into hot oil. Cook until brown.
Combine undrained pineapple and pudding mix. Stir to dissolve pudding. Stir in yogurt. Refrigerate and enjoy.
Brown together butter, ground beef and onion. Mix brown sugar, salt, Worcestershire and mustard and add to meat mixture. Add cans of beans and top with Velveeta cheese. Bake, uncovered, at 325° for 45 minutes or put in crock-pot. No picnic is complete without these beans.
Soften cream cheese and butter. Combine with horseradish. Unroll and separate rolls. Spread with cheese mix; roll up and sprinkle with parsley. Bake as directed on package.
Saute vegetables in butter. Add cheese, soup, milk and crawfish. Mix with cooked spaghetti in casserole dish. Top with bread crumbs. Bake at 350° for 40 minutes. Enjoy!
Chop first 4 ingredients finely in food processor. Add eggs and seasonings; mix well. Mix in 1 1/2 cups of bread crumbs. Spread butter onto a clean dish towel forming 9 to 10-inch square. Sprinkle with the remaining bread crumbs. Drop the spinach mixture into the center and form a roll, 1 1/2-inches thick. Wrap cloth loosely around the roll; tie ends and middle securely with string. Steam for 20 minutes. Serves 10 to 12.
Bake cake. Thicken pineapple with cornstarch. Watch closely while cooking. When cool, add 1 cup Cool Whip. Cut cake crosswise so you have 3 layers. Spread cold pineapple between layers. Frost with Cool Whip.
Microwave: In 1-quart glass measure, combine sweetened condensed milk, chips and salt. Microwave on full power (High) 3 to 3 1/2 minutes, stirring after 2 minutes. Stir in vinegar and cinnamon. Serve warm with apple wedges for dipping. Refrigerate leftovers. Can be made several weeks ahead. Store tightly covered in refrigerator.
Blend in blender until all ingredients are well mixed. Pour into greased and floured 9-inch pie pan and bake 35 to 40 minutes in preheated 350° oven.
Prepare wax paper or foil on table. In a pot, mix 2 cups sugar, cocoa, butter and milk. Bring to a boil and boil 1 1/2 minutes (no longer, no less), then cut fire off and add 1/2 cup peanut butter, oats, vanilla and dash of salt. Sift and spoon out on wax paper or foil.
Cut carrots on bias, 1/2-inch thick. Cook until tender and drain. Combine sugar, salt, ginger and orange juice in small saucepan. Cook, stirring constantly until mixture thickens and bubbles. Stir in butter. Pour over hot carrots and coat evenly. Garnish with parsley. Serves 6.
Cut shrimp in half lengthwise. Combine next 5 ingredients; mix well. Add shrimp and toss gently to coat. Let stand 15 minutes. Heat oil in a large skillet and add shrimp. Cook, stirring constantly 3 to 5 minutes. Remove shrimp and set aside. Drain off drippings, reserve 2 tablespoons in skillet. Add onion, chopped red pepper and garlic to skillet. Saute until tender. Add zucchini and saute 2 minutes. Stir in shrimp, rice and cashews. Cook over low heat stirring constantly until well heated. Spoon into serving dish. Garnish with red pepper rings.
Mix in	large bowl. Roll small portion at a time to 3/8-inch thick. Cut with donut cutter. Deep fry until light brown. Flip over and deep fry other side.	Cool and dust with 10x sugar.
Mix cooked sausage, cheese and Bisquick. Stir in just enough milk to hold ingredients together. Roll in balls. Bake at 375° for 12 to 15 minutes. Serve hot with butter and/or jelly.
Skin onions and tomatoes and slice thin. Sprinkle with salt and let stand 12 hours. Wash in clear water. Drain and add vinegar and sugar, heated to boiling with chopped peppers and garlic. Add remaining ingredients and cook slowly until transparent, about 1 hour. Stir often. Pour in hot jars and seal.
Mix flour, baking powder and salt in bowl; cut in butter and add milk. Press mixture into buttered 10-inch pan. Spread with raspberry jam almost to edge of pan. Mix coconut, sugar, egg, butter and vanilla thoroughly and press into cake. Bake in moderate oven until lightly browned. Cut into squares while still warm to serve.
Cream the butter and sugars. Add eggs and vanilla. Mix dry ingredients and add. Add chocolate chips, Hershey bar and nuts. Roll into balls and bake 6 minutes at 375°.
Mix cake mix, eggs, pudding and water with mixer at least 2 minutes. Pour into 13 x 9-inch greased and floured pan. Bake at 350° for 30 minutes, until springs back to the touch. While still hot, cut cake. Cut piece in half. Scoop ice cream inside. Place top of cake back on. Cover in syrup. Garnish with whipped cream and cherry.
Wash fresh beef tongue thoroughly. Put on rack in pressure cooker. Pour in water, salt, bay leaves, peppercorns, whole cloves and onion. Cover and cook under pressure about 45 minutes. Follow time and instructions with your cooker. Let cooker cool gradually; remove tongue. Peel off skin and remove root ends. Enjoy!!!
Grate the rind from oranges, section and dice. Dissolve salt and jello in boiling water. Stir in sauce and orange rind. Chill until slightly thickened, then fold in oranges and nuts.
Place thawed potatoes in a 9 x 13-inch baking dish. Mix together next 6 ingredients and pour over potatoes. Top with crushed corn flakes and drizzle melted butter over all. Bake, uncovered, at 350° for 45 minutes. This is great for brunch.
Layer lettuce, cauliflower, carrots, pepper and Cheddar cheese in order. Mix salad dressing and sugar together; spread over vegetables. Fry bacon crisp; cool and crumble over salad dressing. Serves a bunch.
Mix thoroughly and shape into loaf pan. Bake at about 400° for 1 hour.
Cream peanut butter and margarine. Add sugars, eggs and vanilla. Sift flour and baking soda together. Add to creamed mixture. Add peanut butter chips.
Cut corn from cob. Place in a large stainless steel or unchipped enamel sauce pot. Cover with boiling water and boil 5 minutes. Carefully drain and add remaining ingredients. Prepare home canning jars and lids according to manufacturers instructions.
Mix well with pastry cutter and pat gently into 9 x 12-inch pan.
Mix hamburger, water, salt and oatmeal; chill at least 30 minutes. Form into balls and brown on all sides. Add chicken soup; simmer for 20 minutes.
Soften gelatin in water. Set aside. In heavy 2 quart pan, bring rice, milk, sugar and salt to a boil, stirring occasionally. Reduce heat and cover. Cook over low heat until rice is tender, about 20 minutes. Remove from heat. Add gelatin, stirring until dissolved. Cover. Chill until partially set.
Mix all ingredients together. Make sure it is not dry. Bake at 350° for 30 to 40 minutes.
Mix onion, tomatoes, lettuce and cheese together. Add dressing. Add chips, olives and green pepper. Brown beef; drain. Add ketchup and dash of hot sauce. Drain kidney beans, leaving just enough juice to simmer with hamburger for 10 minutes. Cool and toss in salad.
Mix all and bake in a 13 x 9 x 2-inch pan at 350° for 30 to 40 minutes.
Make yellow cake batter. Cream the butter and add salt and vanilla. Gradually blend in sugar. Add eggs, one at a time, beating well after each addition. Sift the flour, measure and sift together with the baking powder. Add alternately with milk to the cream batter and egg mixture. Line muffin tins with pastry circles from the crust. Into each pastry cup, put 1/2 teaspoon preserves (apricot, raspberry, cherries, etc.), then drop in a spoonful of cake batter. Fill so that tin is 3/4 full as for cupcakes. Bake in a 350° oven about 20 to 25 minutes until cake is done. Sprinkle with powdered sugar. A wonderful treat for a bridal shower!
Saute onions in oil (bacon fat is best) or margarine. Add green peppers. Fry some more. Add tomatoes, paprika, tomatoes, water (more if required), parsley, cubes and sausage for 1 hour. Add eggs whole. Also, good with sausage, fried pork chops or with fried bacon as main dish.
Mix together the pretzels with margarine and 3 tablespoons sugar. Spread in a 9 x 13-inch pan. Bake at 350° for 10 minutes. Cool. Spread over this layer the following which should be creamed together: cream cheese, 1 cup sugar and Cool Whip. Combine jello with boiling water. Add strawberries. Refrigerate until it begins to thicken. Pour over other layers. Refrigerate.
In a medium skillet, brown the ground beef with the taco seasoning mix, stirring to break up the meat; drain and cool. In a large, clear glass bowl, layer half of the lettuce, then half of the cheese, beans, ground beef and tomatoes. Repeat the layers, then top with the crushed tortilla chips. Just before serving, drizzle with the dressing and toss to coat the ingredients well.
Melt caramels and milk in a pan; let cool. Mix together oatmeal, brown sugar, butter, soda and salt. Pat half of this mixture in bottom of 9 x 9-inch pan. Bake at 350° for 10 minutes. Remove from oven. Sprinkle chocolate chips and chopped nuts over base. Pour caramel mixture over all and top with the rest of the oatmeal mixture. Bake at 350° for 15 to 20 minutes. Cool and refrigerate until serving time.
Cook potatoes, mash and add everything except paprika and chives. Beat until smooth. Add chives, bake in lightly greased baking dish. Sprinkle with paprika. Bake at 350° for 30 minutes.
Combine first three ingredients in a medium bowl. Stir well. Sprinkle cold water, one tablespoon at a time, evenly over surface of mixture. Stir with a fork until dry ingredients are moistened.
Mix together ingredients. Flour your hands and form patties. Lightly flour patties and fry in grease until golden brown. Easy and taste great.
Combine first 5 ingredients. Add enough flour to make a stiff dough; cover and keep warm and allow to raise until double in size. Punch down and divide into 2 parts. Pat down in a greased pie plate to about 1/2-inch thickness. Let raise again until double. Brush with melted butter and sprinkle with sugar and cinnamon. Bake in moderate oven (350°) until lightly browned.
Mix together gelatin, sugar and salt in a saucepan. Stir in 1/2 cup of cold water. Place over medium heat, stirring constantly, until gelatin and sugar are dissolved. Remove from heat; stir in remaining 3/4 cup water, vinegar or lemon juice. Chill until mixture is the consistency of unbeaten egg white. Fold in cabbage, celery and green pepper. Turn into a 6-cup mold or individual molds. Chill until firm. Unmold on salad greens; serve with mayonnaise. Yields six servings.
Saute onion and butter in large kettle. Add carrots, potatoes, broth and seasonings and simmer until vegetables are tender. Finally, add milk and cheese, stirring until cheese is melted. Discard bay leaf. Serve hot with parsley sprinkled over.
Process mayonnaise, sugar, cheese, cranberry sauce and nuts until chopped. Fold in whipped cream and pineapple. Freeze.
Empty orange juice into punch bowl; add water as directed for 1 can. Add Seagrams. Just before serving, add ice block, lemon lime soda and Amaretto. Garnish with orange slices. Makes 24 punch cups (4 ounces each). You can double recipe.
In 1 3/4-quart casserole, combine sweet and sour sauce, 1/4 catsup, green pepper and peaches. Set mixture aside. In medium bowl, combine egg, bread crumbs, soy sauce, ginger, garlic powder and pepper. Add turkey; mix well. Shape into 4 loaves. Arrange around edge of casserole in sauce. Micro 8 to 10 minutes covered.
In a large, deep skillet over medium-high heat, warm 1 tablespoon of the butter and the oil until hot. Add the chicken; season with salt and pepper. Brown it on all sides. Distribute the garlic cloves around the chicken. Cover and cook the chicken over medium-low heat for 30 to 35 minutes, or until juices run clear.
Defrost potatoes; drain on paper towel. Put in large mixing bowl with 1/2 cup margarine. Season with salt and pepper. Add onions, soup, sour cream and cheese. Blend. Pour into buttered 3-quart baking dish. Use remaining butter on bread crumbs and sprinkle over potato mixture. Bake at 350° for 45 minutes.
Layer 1 crescent roll package on bottom of 9 x 13-inch pan. (Spray first with Pam.) Mix cream cheese, vanilla, sugar and egg yolk. Layer on top second package of crescent rolls. Brush with egg whites and bake at 350° for 20 to 25 minutes. Place in refrigerator for 2 hours or overnight before serving.
Cook beef and onion; drain. Add salt and pepper. Spread on greased pie plate.
Mix warm water and dry yeast; let set 10 minutes. Add warm water, sugar, salt and flour. Mix all together. Let this set 3 days (covered) at room temperature, stirring the mixture down daily, then put in refrigerator.
Sift dry ingredients together. Cut in shortening until mixture resembles coarse corn meal. Add milk and stir with fork until dough follows fork around bowl. Then knead on lightly floured board 1/2 minute. Bake in your desired shape at 450° for 12 to 15 minutes.
Cook cubed potatoes in a small amount of water until tender; drain. In a large saucepan, cook onion with seasonings in butter. Add soup, milk and water; heat. Add chicken and corn. Heat and stir occasionally. Good served over hot biscuits. Serves 4 to 6.
Place undrained pineapple in an 8-inch square dish. Sprinkle pudding over pineapple and fold together. Mix Dream Whip according to directions. Fold marshmallows into Dream Whip. Mix marshmallow mixture and pineapple mixture together. Decorate top with chopped nuts and cherry halves. Chill at least 3 hours before serving. Recipe may be doubled and made in a 9 x 13-inch baking dish.
Thaw entree slices before using. Melt margarine in baking dish or pan large enough to place slices individually, if possible. Stick cloves around sides of slices or scatter over top. Place in pan with melted margarine. Combine cornstarch and pineapple juice and blend until smooth. Add brown sugar and raisins. Mix well and pour over slices, covering well. Bake in a preheated 325° oven until sauce thickens, about 20 minutes. Baste several times during baking. About 5 minutes before removing from oven, place pineapple rings on top of slices, baste with sauce and leave in oven long enough to heat pineapple. Serve at once.
Heat oven to 375°. Beat margarine and sugars until light and fluffy. Beat	in egg whites and vanilla. Combine dry ingredients; add to margarine mixture, mixing well. Stir in oatmeal. Drop by	rounded tablespoonfuls onto ungreased cookie sheet. Bake 8 to 9 minutes for a chewy cookie; 10 to 11 minutes for a crisp cookie. Cool 1 minute on sheet; remove to rack. Makes 4 1/2 dozen.
Drain and cool shells immediately under cold water. Cool and drain cooked potatoes. Add cheese to potatoes. Mash; add salt and pepper to taste. Melt butter and add onions; cook until tender. Spread 1/2 onions equally over 2 (9 x 13-inch) baking dishes. Gently stuff each shell with heaping tablespoon of potato mixture. Bring sides of shells together over filling. Arrange in single layer on onions. Spread remaining onions on top. Bake, uncovered, in preheated oven at 350° for 15 to 20 minutes.
Combine all ingredients except ginger ale and crushed ice. Let stand for 3 hours. Strain. Add ginger ale and crushed ice. Makes about 15 cups.