HumbleIntelligence/food-ner-1-Million huggingface dataset:
Parboil sliced cucumbers for 1 to 2 minutes. Drain. Put cucumbers in shallow dish. Add grated sharp cheese. Mix. Melt margarine and mix with bread crumbs. Sprinkle crumbs on top of cucumbers. Bake 45 minutes at 350° to 375°. Sprinkle Parmesan cheese on top when serving.
Heat oven to 400°. Mix together the soup, vegetables and chicken and place in casserole dish.
Simmer for 10 minutes. Serve hot by the fire or in the warmth of your family and friends.
Cook and stir with wooden spoon. Pour into baked pie shell. Whip egg whites with cream of tartar and sugar for meringue. Lightly brown meringue in oven. Can top with Cool Whip.
Melt butter in saucepan. Remove from heat and stir in flour. Add remaining ingredients, except the crab and bread crumbs. Return to heat and stir until sauce thickens some. Then stir in the crab. Remove from heat, pour into greased baking dish and top with buttered bread crumbs. Bake about 25 minutes in a 400° oven (1-quart baking dish). Serves 6 to 8.
Melt butter in large saucepan. Add onion, pepper and celery. Saute until lightly browned, about 10 minutes. Add rest of ingredients, except crabmeat. Bring to a boil. Cover and simmer for 30 minutes or until rice is tender. Add crabmeat and cook for 3 to 5 minutes longer. (If thinner consistency is desired, add 1 cup tomato juice.) Makes about 1 1/2 quarts.
Saute onions and peppers in 4 tablespoons butter until tender. Mix with pimientos. In a 1 1/2-quart casserole, layer half of the onions, half of the cheese and half of the crackers. Repeat layers of onions and cheese. Add half and half and salt to the beaten eggs. Pour egg mixture over casserole. Mix remaining cracker crumbs with 1 tablespoon melted butter and put on top of casserole. Bake at 350° for 30 minutes.
Mash peaches well and mix with jello and heat so jello will dissolve. Cool. Add buttermilk. Put in refrigerator until almost jelled; fold in Cool Whip and put in 9 x 13-inch dish. When firm, cut into squares. Other fruit may be substituted for the peaches. Sugar-free jello may also be substituted.
Mix all together. Beat 4 minutes. Put in 2 greased bread tins and bake at 350° for 40 to 50 minutes.
Place tomatoes in blender. Cover and run on lowest speed 2 seconds to chop tomatoes. Combine with onions, cilantro, lemon juice, garlic and pepper sauce. Add additional pepper sauce if desired. Serve with tortilla chips.
Drain juice from the pineapple completely. In a small mixing bowl, mix the pineapple with cream cheese. It is messy, but mixes best if done by hand. Once thoroughly mixed, form a ball on wax paper. Let ball chill for 30 minutes to 1 hour to make a little more solid. Once chilled, roll cheese ball in pecans until completely covered. Serve with any crackers.
Halve franks lengthwise; place in skillet. Blend flour with 2 tablespoons water; add remaining water, ketchup, vinegar, sugar and mustard. Cook, stirring constantly, until thickened. Pour over franks. Cover, simmer for 30 minutes. Makes 3 to 4 servings.
Place stewed chicken breasts in the bottom of a lightly greased baking dish. Top with broccoli. Melt margarine over low heat in a small saucepan. Add soup, milk and sour cream. Cook over low heat just until warmed. Pour sauce over broccoli layer. Sprinkle with bread crumbs. Bake at 400° for 20 to 30 minutes. Yields 6 servings.
Mix well and shape into 1-inch balls. Bake at 450° for 12 to 15 minutes.
Place pork in heavy pan. In a bowl, combine tomatoes, vinegar, catsup, Worcestershire sauce and sugar. Pour over meat and bake for 5 minutes at 300°. Remove bone from roast. Shred the meat with a fork. Set meat aside. Add Tabasco sauce and salt to liquid to taste. Cook down if too much liquid. Serve on buns.
Dissolve soda in buttermilk. Combine lard with flour. Add milk/soda mixture. Stir. Put on floured board and knead lightly until smooth. Pat out and cut. Bake in a 450° oven until lightly brown.
Heat soup; add gelatin that has soaked in 1/2 cup cold water for 5 minutes. Add lemon juice, cheese, onion, celery, pepper, salt and mayonnaise. Pour into mold and chill. Add tuna, crab or ham for luncheon.
Stir together cottage cheese and cream cheese. Set aside. Combine soup, broccoli, celery, milk, onion, seasonings and chicken. Set aside. Place 2 raw lasagna noodles in greased loaf pan. Layer with 1/2 cheese mix and 1/3 soup mix. Repeat twice. Sprinkle with grated Cheddar. Slowly pour boiling water around edges. Cover tightly with foil. Bake at 350° for 60 minutes or until done. Let stand 10 minutes before serving. Serves 4 to 6.
Cream shortening and sugars. Add eggs and vanilla. Add sifted dry ingredients, oats and nuts. Mix well. Shape into rolls and chill. Slice and bake at 350° for 10 minutes.
Combine all ingredients. Thin with pineapple juice if needed. Serve with crackers.
Combine water, bouillon cubes, carrots, potatoes, celery, onions, parsley, salt and pepper in large pot. Cook over medium heat for 40 minutes; add milk and butter and cook another 30 minutes. Serves 6. This is a very easy and economical recipe. Serve with homemade bread.
Combine all in a bowl and season to taste with salt and pepper. Makes 2 cups.
Combine all ingredients, except soda and popcorn, in 1 1/2 to 2-quart dish. Bring to a boil, then cook on full power for 2 minutes. Remove from microwave and stir in soda.
Mix together flour, sugar, baking powder and salt. Combine eggs, milk, vegetable oil and lemon extract. Stir egg mixture into dry mixture just until moistened. Fold in raspberries.
Preheat oven to 350°. Mix all ingredients together. Cover with 4 strips of bacon, cut in half. Cover and bake 45 minutes. Uncover and bake 15 minutes until bacon is crisp.
Preheat oven to 350°. Grease and flour 10-inch tube pan. Cream butter and shortening in a large mixing bowl until fluffy. Add sugar, 1/2 cup at a time. Cream well after each addition. Stir in vanilla, lemon extract and lemon juice. Add eggs, one at a time, blending well after each addition. Stir in flour and baking powder. Add to creamed mixture, alternately with milk.
Simmer beef and pork in large frypan. Peel onion and dice. Dice celery. Add onion and celery to meat mixture. Cover and simmer until the liquid is almost all absorbed. Add the package of potatoes or 1/2 cup of mashed potatoes, salt, pepper and spices. Cool overnight. Stir before using. Place filling in a 10 inch pie crust. Cover top with crust. Bake at 425° for 30 minutes or until crust is browned. Serves 6-8.
In mixing bowl, stir flour, oats, sugar and soda. Stir in margarine. Spread 2 cups of mixture in an ungreased 15 x 10 x 1-inch pan. Bake at 350° for 12 minutes. Stir peel into pie filling. Carefully spread on top of crust. Sprinkle with remaining mixture. Bake at 350° for 25 minutes until top is golden. Cool in pan. Drizzle icing over. Cut into bars. Good plain, better with icing.
Mix cake mix according to directions on box. Line 9 x 13-inch pan with wax paper and spread coconut and pecans on bottom. Add cake mixture. Combine cream cheese and oleo; add powdered sugar. Drop mixture on top of cake using big spoon. Do not spread. Put about 6 spoonfuls until topping is used up. Bake at 350° for approximately 1 hour or until done. When cake is cool, turn over and remove wax paper. Coconut will be on top. May serve with Cool Whip.
Mix all ingredients together and pour into a greased baking dish. Cover with topping and bake at 400° for 35 minutes.
Heat oven to 350°. Grease a 13 x 9 x 2-inch pan. Beat eggs until light and foamy. Beat in sugar, vanilla and butter, until creamy. Combine flour, baking powder and salt. Add to egg mixture. Mix at	low speed until well blended. Stir in nuts (mixture will be stiff). Spread evenly into pan. Bake at 350° for 25 to 30 minutes. Cool 10 to 15 minutes. Cut into bars. Makes 2 dozen.
Cook onion in butter; add flour, sugar, salt and pepper. Add milk (stirring constantly); cook until thick. Remove from heat; stir in sour cream. Add beans. Layer mixture with Swiss cheese in casserole dish. Bake at 400° for 20 minutes. Serves 4.
Cut chicken into eighths. Place in a large baking dish, skin side down. Sprinkle with seasonings. Saute onions in oil. Add remaining ingredients and simmer 5 minutes. Pour ingredients over chicken and bake at 325° for 1 hour. Turn skin side up. Bake 20 minutes, basting frequently.
If prepared carefully and served daily, this will be your favorite recipe. Generously serves one family no matter the size.
Mix first 6 ingredients and beat until fluffy. Add dressing mix. Chill and shape into ball. Roll in nuts.
Mix all dry ingredients in mixing bowl. Add chopped vegetables, stirring to coat with flour. Stir in cheese, then blend in eggs and milk. Pour into greased muffin pan and bake 25 to 30 minutes at 350°. Makes 12 muffins.
Mix together and spread in 9 x 12-inch pan the self-rising flour, nuts and butter; cook until light brown. Let cool.
Gently boil water and carefully place eggs in pan. Boil 10 to 12 minutes steadily. Remove immediately and put in cold water. Peel while still warm. Slice eggs in half, remove egg yolks. Mix together yolks, mayonnaise, mustard, pickles, salt and pepper. Place this mixture into egg whites, serve or refrigerate.
Heat 1 inch oil in a large frying pan over medium-high heat. Cut onions across into 1 inch rings and separate. Discard the outer layer of skin on your rings. Pour evaporated milk into a small bowl. Mix flour with seasonings in a shallow dish. Dip individual rings in milk, then coat in flour. And repeat for a double dip. Fry in a single layer in hot oil until golden brown. Remove to paper bag or towel lined surface to drain. Salt while hot, to your taste.
Fold the whipped cream into the mayonnaise. Gradually stir in lemon rind and juice. Season well and add mustard to taste. Add 1 tablespoon water to thin the dressing if necessary. Makes about 1 cup.
Salt chicken; set aside. Melt margarine; add rice, onion and soup. Pour into 9 x 13-inch Pyrex dish. Lay chicken on top of mixture, pushing down into liquid. Bake at 350° for one hour.
Heat oil in skillet and add pork chops. Brown well. Sprinkle with salt and pepper. Add onion, rosemary and chicken broth. Heat to boiling, reduce heat to low, cover and simmer 10 to 15 minutes.
Slice or chop cabbage; scald and drain. Saute chopped onion in oleo. Put cabbage and onions in roaster. In pan, put 1 cup water, vinegar, brown sugar, salt, pepper and bay leaves. Add this to cabbage in roaster and stir. Cook about 30 minutes in 375° oven. Cut a link of kielbasa in slices and add to cabbage. Cook until tender, 45 minutes, at 350°. Watch liquids in roaster. Should not be too soupy, so it is roasting to slightly brown. When done, make a roux of flour and water. Add a little at a time to a nice consistency. Add mushrooms if desired.
Mix beef, egg, crackers and onion. In separate dish, mix the remaining ingredients and add to meat mixture, saving enough to pour some over top. Form into loaf and cook 1 1/2 hours at 325°.
Stir the sugar, flour and cinnamon together. Add the oil, eggs and vanilla. Next, add the zucchini and nuts. Pour into 2 greased/Pam loaf pans. Bake at 325° for 1 hour. Cool before removing.
Mix all ingredients except gravy. Shape into oblong patties. Brown in skillet; drain fat. Add gravy. Cover and simmer for 20 minutes. Sprinkle with parsley (optional).
Spread flour in bottom of cooking bag. Put roast in the bag. Add potatoes, onion and carrots. Sprinkle with onion soup mix. Add water to bag and seal. Punch a few holes in top of bag to prevent an explosion. Cook on 350° for about 1 1/2 hours.
Add olive oil or olive oil spray to large saucepan. Over medium heat, saut onions, garlic and celery until onion is translucent. Add chicken broth for more liquid. Add oregano; cook for 10 minutes. Add tomato, shrimp and cooked spaghetti. Mix until all shrimp and spaghetti is covered with vegetable mixture. Cook for 5 minutes. Serves 2.
Partially cook salt pork covered with water. Drain if water is salty. Add more hot water. Set aside. Soak limas for about 10 minutes. Heat until boiling; turn off heat. Combine salt pork and limas. Add seasonings, celery, onion and garlic. Cook until tender.
Place rice in bottom of casserole dish. Layer broccoli, mushroom soup and chicken on top of rice. Pour chicken broth over top. Sprinkle with paprika. Bake at 350° for 60 minutes.
Mix and bake at 350° for 25-30 minutes in a 13 x 9 x 2 pan.
Mix with mixer or food processor. Spread mixture on soft floured tortilla shells. Roll up shells, place in refrigerator until chilled. Cut 1/2 inch slice pin wheels.
Mix ingredients. Pour into greased and floured Bundt pan. Bake at 350° for 35 minutes.
Boil large kettle of water; place cabbage in water for about 3 minutes or until limp. Drain. Combine egg, milk, onion, salt, pepper, beef and cooked rice. Place about 1/4 cup meat mixture in each leaf; fold in sides and roll ends over meat. Fasten with a toothpick.
Mix well cream cheese and sugar. Add pineapple, strawberries, nuts and bananas. Add Cool Whip and mix well. Pour in 13 x 9-inch Pyrex and freeze. Remove 15 to 20 minutes before meal. Serve on bed of lettuce as a salad or plain as a dessert.
Cook noodles and drain. Add the next 3 ingredients and top with grated cheese.
Line jelly roll pan with foil. Cover with whole graham crackers. Sprinkle with marshmallows, coconut and almonds evenly. Over medium heat, combine sugar, butter, cinnamon and vanilla. Cook, stirring constantly, until sugar is well blended (4 to 5 minutes). Pour evenly over crackers. Bake 8 to 12 minutes until lightly brown. Cool and cut into squares.
Mix all ingredients and pour into unbaked pie shell. Bake 1 hour in 325° oven.
Combine first 5 ingredients; stir well. Serve spread on party rye bread or crackers. Garnish with olive slices, if desired. Yields about 2 cups.
1: Mix together flour, pecans and melted margarine. Mix well and pat down in 9 x 13-inch glass baking dish. Bake at 350° for 20 minutes or until brown.
Brown sausage, then slice. Butter 2-quart casserole. In a large bowl, beat 6 eggs, adding 6 teaspoons of milk, 1/2 cup onions and salt. Combine all ingredients; mix well and pour into casserole dish. Bake at 325° for 1 1/4 hours. Serves 4 to 6.
Heat oven to 450°. Place a 24 x 18-inch piece of heavy duty aluminum foil in a baking pan. Place meat on foil. Stir together mushroom soup and dry onion soup mix. Spread on meat. Top with vegetables. Fold over foil and seal securely. Cook 1 1/2 hours or until tender.
Brown hamburger. Add taco mix, water and olives. Simmer about 5 minutes. Place dinner rolls around a greased pie pan, to make a crust. Add a layer of crushed Fritos, then add hamburger mixture. Spoon on sour cream. Add Cheddar cheese and a layer of crushed Fritos on top. Bake in a 350° oven for 20 minutes or until browned.
Combine vinegar and sugar; heat until sugar is dissolved. Let cool. Pour mixture over vegetables. Refrigerate for at least 2 hours before serving.
Boil the first 4 ingredients for 3 minutes over low heat. Add margarine; cool slightly. Add remaining ingredients; mix well. Refrigerate overnight. Drop by tablespoon onto greased sheet. Bake at 350° for 10 to 12 minutes. Makes 3 to 4 dozen.
Mix all ingredients except 7-up. Freeze for 24 hours. Take from freezer 1 hour before serving. Chop into pieces and add 7-up (1 litre or more) to make into a slushy consistency.
Cream the butter. Add sugar and well beaten egg. Add salt and vanilla. Sift flour and baking powder together and add them to mixture, a little at a time, alternating with the milk until all are mixed. Roll 1/8 inch thick. Cut into cakes and bake at 350° until done.
Put as many cups of fruit at a time as the blender will hold, adding nutmeg and extract as you go. Puree until smooth. You can freeze fruit first if you want soup to be really cold. Fruit soup can be as thick as bisque by combining puree with buttermilk, sour cream (light) or yogurt. Use a quarter to half the amount of fruit puree or you can make fruit consume without dairy products and thinning it with sparkling water, tea, cranberry or orange juice. You can also add pieces of whole fruit to the soup. Either version can be poured over ice cream, frozen yogurt or sherbet.
Combine all ingredients (except pecans) in mixing bowl and beat for 2 minutes. Fold in chopped pecans. Pour into Bundt pan and bake for 1 hour at 350°. Remove from oven and pour Hot Sherry Glaze over cake.
Mix all ingredients well, except oil. Rinse chicken well and flour. Let sit for 5 minutes while heating oil in frying pan. Before frying chicken, flour it again, using all or most of flour mixture.
Put in casserole dish with broccoli on bottom then chicken. Mix soup, mayonnaise, milk, cheese, lemon juice and curry powder. Pour over broccoli and chicken. Melt butter and blend with bread crumbs. Sprinkle on top. Bake at 350° for 25 to 30 minutes.
Microwave all but 1/3 cup vanilla morsels together for 2 minutes. Add peanuts, Rice Krispies, marshmallows and coconut. Mix into melted morsels. Press mixture onto a lightly greased 16-inch pizza pan. Melt remaining vanilla morsels and 1 teaspoon oil. Drizzle over top. Place cherry halves and gummy fish on top. Sprinkle with coconut and put in freezer for 15 minutes. Insert in pizza box and serve.
Brown ground beef and onion; drain off grease. Add seasonings, Ro-Tel tomatoes and water. Stir well and add remaining ingredients. Do not drain the vegetables before adding. Cook about an hour or cook in crock-pot for several hours. If you like it a little hotter, add an extra can of Ro-Tel tomatoes.
Put 1/2 lettuce in a bowl. Layer on top onions, peas, sugar and mayonnaise. Cover with rest of lettuce and cheese, then bacon bits. Cover with foil and refrigerate overnight. Mix and serve.
Mix corned beef, cheeses, soup, onion and milk. Stir in cooked noodles and pour in greased 2-quart baking dish. Top with buttered crumbs. Bake at 375° for 35 minutes.
Sprinkle chicken pieces with salt and pepper; roll in flour. Melt 4 tablespoons butter in large skillet; brown chicken pieces and place in roaster. Add broth to pan juices. Scrape browned bits from bottom and sides of skillet; pour over chicken. Saute onion, parsley and mushrooms in remaining butter. Pour vegetable mixture over chicken. Cover and bake at 350° for 1 hour. Remove chicken to warm platter; stir mustard and half and half into liquid in roaster and heat. Pour sauce over chicken on platter. (Mustard and half and half may also be stirred into onion, parsley, mushroom and liquid and baked as directed.) Makes 8 to 10 servings.
Spread pecans in a greased and floured 9 x 12-inch pan. Melt butter and brown sugar; mix in flour, vanilla and eggs. Beat well. Pour mixture over nuts. Sprinkle fruit over all. Bake at 250° for 1 hour. Batter will look soft.
Heat oven to 350°. Mix mayo, cheese, parsley and hot pepper sauce in medium size bowl until well blended. Fold in artichokes. Spoon into ungreased 2-cup ovenproof dish. Bake for 20 minutes until bubbly. Spread on crackers or thinly sliced, toasted French bread.
Cream together until light and fluffy the butter and sugar. Add well-beaten eggs and stir until well blended. Sift together flour, baking powder and salt. Add to egg mixture alternately with milk. Add almond and vanilla extracts. Stir in chopped nut meats. A combination of hickory nuts and pecans and perhaps a few English walnuts. Be sure to remember to chop some very fine, leaving rest coarsely chopped. Pour into a well-greased 10 x 5 x 3-inch loaf pan. Sprinkle top of loaf with a few additional nuts. Let stand 20 minutes, then bake in 375° oven for 1 hour.
Sift together flour, baking powder and salt. Cream 1/2 cup butter. Add 1 cup sugar; mix well. Add egg; beat 1 minute. Combine buttermilk and vanilla; add alternately with dry ingredients to the cream mixture, beginning and ending with dry ingredients. Mix thoroughly after each addition. Add marshmallows and chocolate chips. Spread in greased, floured 9 x 13-inch pan. Combine brown sugar, 2 tablespoons butter and nuts. Sprinkle over the batter. Bake at 350° for 45 to 50 minutes.
Mix peanuts, sugar and corn syrup, microwave 7 - 9 minutes. Add margarine and vanilla, mix quickly and cook 2 - 3 minutes longer. Add soda and stir until mixture is foamy. Pour immediately onto a greased baking sheet.
Season each side of flank steak well with Tony's seasoning, black pepper and garlic powder.
Peel and cut yams into chunks. Place all ingredients in Dutch oven pan with lip. Cook for 20 minutes.
Heat oil; add peppers. Mix all ingredients. Cook until thick. Place in jars and process in boiling water bath for 15 minutes. For low-fat, omit oil. Remove seeds from tomatoes for seedless sauce.
To assemble, spread about 1 teaspoon peanut butter over flat side of 1 vanilla wafer; press end of wooden stick into peanut butter and top with a plain vanilla wafer making a sandwich. Melt candy coating in a small saucepan over low heat. Dip cookies into coating allowing excess to drip off. Place on wax paper upright until cool.
Combine sweet potatoes, butter, sugar, milk and salt. Mix thoroughly. In separate bowl, mix flour, baking powder and cinnamon together. Add to potato mixture. Drop onto cookie sheets. Bake at 350° for 15-20 minutes.
Mix sausage and cheese spread. Put on muffins. Bake 10 to 15 minutes in 350° oven.
Using small knife, score apples around middle to prevent skin from splitting during cooking. Place apples in casserole (8-cup) and sprinkle remaining ingredients over. Cover and microwave 9 minutes.
In a 9 x 13-inch pan, melt 1 stick butter. Add graham cracker crumbs and sugar. Mix and pat in pan.
Mix; bring to boil. Turn to low temperature and cook for about 15 minutes (hard ball stage). Remove from heat and add vanilla flavoring, butter and chopped pecans. Beat until stiff. Pour into buttered dish.
Step 1: Peel and slice cucumbers into 1/4-inch slices (cored).
Slice hot dogs and Portuguese sausage diagonally into 1-inch pieces. Slice each bacon into 7 to 8 pieces. In glass casserole, mix beans, water, ketchup, mustard, sugar and pepper. Add hot dogs, sausage and bacon. Stir to mix; cover. Bake in preheated 350° oven for 1 hour. Serve hot.
Boil chicken until tender, remove skin and chip meat. Grate cheese. Put small amounts of chicken and cheese on wide end of crescent rolls; salt and pepper to taste.	Roll up and fold ends over. Mix	soup and milk; pour in casserole dish. Place rolls in sauce and bake at 350° for 15 to 25 minutes.
Have meat ground extra fine, together. Combine egg with beer and bread crumbs; let stand 10 minutes. Cook onion in 1 tablespoon butter, until tender but not brown. Combine meat, bread crumbs, onion and seasonings; mix well. Shape into small balls, using about 1 tablespoon mixture for each. Melt remaining 3 tablespoons butter; brown thoroughly on all sides, shaking pan frequently to keep balls round. When meat is brown, reduce heat and cook about 5 minutes longer. Put into fondue with gravy.
Cook noodles as directed. Brown meat until brown and drain. Add tomato sauce, oregano and heat. Place 1/2 noodles in shallow baking dish. Mix cottage cheese, sour cream, salt, and green onions and spread on noodles. Add remaining noodles. Pour meat mixture over top. Bake at 350 about 30 minutes. Let stand 10 minutes before serving. Serves 6.
Mix all ingredients, except spaghetti, in a bowl. Set aside. Cook pasta following package instructions. Drain.
Heat oven to 350°. Combine chicken, mayonnaise and scallions. Blend in basil, thyme and pepper. Add Swiss cheese and 2 tablespoons Parmesan; blend well. Spread chicken mixture over English muffin halves, dividing evenly. Sprinkle with remaining Parmesan cheese. Arrange on foil-lined baking sheet. Bake 10 minutes until lightly browned on top. Cut muffins into quarters. Serve hot.
Prepare fresh or dry pasta (e.g. linguine). Cut chicken in bite-size pieces and saute. Prepare snow peas, sugar snaps or asparagus tips (just blanch crisp-tender). Cut onions, diagonally, into 1-inch pieces.
Whisk egg whites until stiff. Whisk in sugar slowly. Beat on high speed until mixture is glossy. Add vinegar and fold in cornstarch. Bake at 275° for 1 hour. Switch off oven and leave to cool in oven. Place mixture on baking parchment or greaseproof paper. Bake on ovenproof plate or in a tin. Fill with cream and strawberries. Enjoy!