HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix first 4 ingredients together in large bowl. Line a 13 x 9-inch or larger pan with aluminum foil. Be sure foil is large enough to seal tight, then pour mix into pan. Sprinkle with 1/2 dry Lipton soup. Place chicken pieces (chicken breasts) 1/4 over it. Salt and pepper and the other 1/2 of onion soup mix. Seal foil tightly (at top and sides) over all. Bake at 325° for 2 hours or 350° for 1 1/2 hours. Serve with green vegetables.
Mix first 5 ingredients. Add eggs. When mixture is cool, add flour. Let rise. Brush with melted butter. Bake in hot oven.
Mix and bake in the same pan. Mix all dry ingredients, then make 3 holes for the vinegar, vanilla, oil and water. Mix all dry and wet ingredients together until smooth. Bake for 30 minutes at 350°. Frost with any frosting.
In large casserole dish layer potatoes, then celery, onions and chops twice. Mix 3 cans soup with 3 cans water and pour over chops. Bake, uncovered, at 325° to 350° for 1 1/2 to 2 hours.
* May	use chicken, cooked beef, roast beef drippings (add water to make amount).
Add in layers in order given. Cover with Saran Wrap and refrigerate for 8 hours. Do not toss until ready to serve.
Heat oven to 400°. Lightly grease a 10 x 1 1/2-inch pie plate. Cover and cook beans in 1 cup water and 1/2 teaspoon salt until done or tender, about 5 minutes; drain. Mix beans, mushrooms, onion, garlic and cheese and put in pie plate. Beat remaining ingredients until smooth. Pour into pie plate. Bake until golden brown and knife inserted in center comes out clean. Bake for 30 to 35 minutes. Let stand for 5 minutes before cutting.
Cream first 4 ingredients and add eggs and milk. Combine flour and baking powder. Beat all together and add zucchini and nuts. Pour into greased 9 x 5 x 4-inch loaf pan. Bake for 50 minutes or until done at 350°. Cool in pan for 10 minutes. Remove from oven and cool.
Mix buttermilk, oil, sugar, soda and baking powder into flour, then add yeast. Mix as for biscuits. Knead on a floured board. Put in refrigerator. Pinch off as many as needed. Bake at once in 350° oven until brown.
Preheat oven to 350°. Grease 13-inch round pizza pan. Combine brownie mix, egg, oil and water in a large bowl. Stir with a spoon until well blended, about 50 strokes. Spread in pan. Bake at 350° for 23 to 27 minutes. Cool completely. Cut into wedges; top with scoops of ice cream and decorate with assorted fruit, then drizzle with chocolate syrup.
Mix yeast mixture with half of milk. Then add rest of ingredients. Sprinkle flour on pastry sheet and knead into dough to prevent sticking. Put back in bowl and let rise 2 or 3 hours. Pinch off and fry in deep fat.
Wrap each breast with bacon. Pull apart beef and place in bottom of dish. Put chicken over top. Mix together all other ingredients and pour over top. Bake at 350°, uncovered, for 2 hours.
Mix together vegetables, mayonnaise, celery, onion and cheese and put in casserole dish. Mix 1 stack of Ritz crackers (crushed) and 1 stick margarine and put on top. Bake at 375° until brown and bubbly.
Cook seafood, butter, Pesto and white wine until seafood is barely cooked. Put small amount of liquid from pot into bottom of lasagne pan. Mix cheeses into pot with seafood. Put one layer of lasagne down and one-third of sauce. Repeat two more times. Bake at 425° for 30 minutes.
In a large saucepan, cook potatoes in boiling water until tender. Drain. Over low heat shake pan to dry potatoes. Keep warm.
Put 1/2 box dry cake mix into bottom of cake pan which has been greased. Spread can of pie filling over the cake mix. Sprinkle 1/2 cup water over the pie filling. Spread other 1/2 of cake mix over pie filling. Pour oil with the other 3/4 cup water and pour over cake mix. Bake at 350° for 30 minutes.
Saute onions and green peppers. Combine all ingredients and let simmer for approximately 1 to 2 hours to enhance flavors, stirring occasionally.
Wash cauliflower and broccoli. Cut in small pieces. Add peas. Mix mayonnaise, sour cream, Hidden Valley Ranch salad dressing mix, sugar, salt and garlic powder. Add to vegetables and let stand a couple of hours or overnight in refrigerator. Add cheese before serving. Makes 10 to 12 servings.
Put sliced onions in clean quart jar	along with dill weed. Combine remaining ingredients in saucepan and bring to boil. Remove from heat and pour over onions and dill. Cover and shake several times as mixture cools. Store in refrigerator. Serves 8 to 10.
Heat oven to 400°. Grease muffin tins. Combine dry ingredients. Stir in milk, oil and egg mixing until dry ingredients are moistened. Pour batter into prepared pan. Bake 20 to 25 minutes or until wooden pick inserted into center comes out clean.
Combine sugar, oil and eggs. Mix well. Add vanilla and dry ingredients, then add cinnamon and squash. Grease and flour pan. Bake about 1 hour at 325° to 350°.
Bring water and sugar to a boil; cool. Combine with remaining ingredients. Divide into quart freezer containers and freeze overnight or a month.
Combine all ingredients. Divide into 6 patties. Broil or pan fry 8 minutes. Turn and continue cooking till done.
Mix all ingredients and refrigerate. (Whip the ingredients.) Use as a dip with cantaloupe, honeydew, strawberries, etc.
Layer bread cubes over bottom of greased 13 x 9 x 2-inch baking dish. Sprinkle sausage over bread cubes. Beat eggs well. Stir in half and half and salt. Pour over bread/sausage mixture and sprinkle with cheese. Cover and refrigerate overnight. Bake at 400° for 45 minutes. Serve hot. Yield: 6 servings.
Combine hot water and bouillon cubes in a small bowl. Set aside. Combine the cornstarch and cold water; set aside. Separate onion slices into rings and fry with celery in melted butter until softened. Add drained bean sprouts, mushrooms, dissolved bouillon cubes and cornstarch. Stir until thickened. Add chicken cubes. Stir. Add soy sauce, seasoned salt and pepper to taste. Reduce heat to warm. Serve over chow mein noodles.
Blend margarine with hot grits until melted. Add remaining ingredients, except whipped cream. Mix well.
Slice hard-boiled eggs in half long ways. Take out yolks and mix all ingredients with egg yolks. Put mixture into empty egg halves.
Using 3-quart heavy pan, cook sugar, corn syrup and water to 260°, using a candy thermometer. Add 1 tablespoon butter and peanuts, continuing to cook until temperature reaches 310°. Remove from heat and add 1/2 teaspoon of vanilla and baking soda. Beat vigorously, this will bubble up, Quickly pour in a buttered cookie sheet or foil. Cool and break.
Cook sugar, water and cornstarch until thick. Take off heat and pour Jell-O in; mix well. Let cool. Pour over strawberries in baked pie shells. Makes 2 pies.
Beat together with rotary beater the vanilla pudding and whole milk. Add the remaining ingredients and pour into container of a 6-quart ice cream freezer. Freeze according to manufacturer's directions. Yield: 6 quarts.
In bowl, mix first 9 ingredients. Fold in cashews. Shape into 1-inch balls. Place on a greased baking sheet. Bake at 350° for 10 to 12 minutes. Cool. Store in container.
Separate egg whites. Beat. Save until last. Mix pudding mix, sugar, egg yolks and milk. Pour in egg whites, nutmeg and vanilla. Stir well.
Brown meat and onions; drain excess fat. Fry bacon; drain fat and break into pieces. Add sugars, catsup, molasses and dry mustard and stir together. Add beans. Stir before pouring in a 2 1/2 or 3-quart casserole. Bake 1 hour at 350°.
Combine all ingredients. Shape into loaf and bake at 375° for 50 minutes.
Cream together the butter or margarine, shortening and sugar. Sift together the dry ingredients and add alternately to creamed mixture with egg, blended with vinegar and vanilla. Shape dough into small balls. Place on ungreased baking sheet. Mash down with glass dipped in sugar. Bake in a 400° oven for 8 to 10 minutes or until lightly browned. Immediately upon removing from oven, run a sharp knife under the cookies. Makes about 6 dozen.
Beat egg and sugar together. Add fat and mix well. Set aside. Sift flour, salt and baking powder together. Add to egg and sugar mixture. Add walnuts, raisins and maple flavor. Spread in greased 8 x 8-inch pan. Bake at 350° for 30 minutes. Cool and cut in 1 x 4-inch bars.
Mix well (add a little water if dough is too stiff). Pour into muffin pan. Bake 10 to 12 minutes at 400°. (Do not overcook.)
Melt the butter in bottom of 13 x 9-inch pan. Mix the remaining ingredients and press into the pan. Bake at 350° for 25 to 30 minutes. (If you use a glass pan, bake at 325°.)
Bake pie shell. Let it cool. Cut up strawberries. Combine sugar, water and cornstarch. Cook until mixture thickens. Remove from heat. Cool in refrigerator. Put red food coloring in. Pour over sliced strawberries. Chill until firm and serve with Cool Whip on top.
Line a cookie sheet with foil. Lightly grease foil. Have a greased spatula ready. Mix sugar and corn syrup in 1 1/2 to 2-quart glass measure. Microwave on High for 4 to 5 minutes, until sugar dissolves and mixture is bubbling. Stir in cashews; microwave 3 to 5 minutes more, until mixture is a medium golden color. Stir in butter and vanilla until butter melts. Add baking soda, stirring thoroughly, until mixture is foamy. Immediately pour onto prepared cookie sheet. Spread with greased spatula to 1/4-inch thickness. Let stand 1 hour. Peel off candy and break in chunks. Makes 1 pound.
Combine sugars, margarine and oil; beat well. Add eggs and beat again. Add remaining ingredients and mix well. Drop small balls of dough on cookie sheet and flatten slightly with fork. If desired, sprinkle with colored or plain sugar. Bake at 375° for 10 to 12 minutes.
Pour contents of bean can into small mixing bowl. Dissolve instant coffee into the whiskey. Stir well and let marinate for several hours. Just before oven time, line a high sided casserole dish with pineapple slices. Pour in the beans. Bite into a couple of beans to try the flavor. Bourbon flavor and alcohol contents will be reduced in the oven. Bake at 325° for 50 minutes or more. Serves 2+.
Cream together butter and cream cheese. Add sugar. Cream until smooth. Add eggs, one at a time. Beat well after each egg. Add flour and vanilla flavoring. Beat until smooth. Bake 1 1/2 hours in greased tube pan at 350°.
Break 1 pound spaghetti into 3 pieces and cook until tender. Drain well and cool. Mix all ingredients together.
Mix in bowl meat, eggs, 2 handfuls of bread crumbs and 3 tablespoons of Romano cheese; form meatballs.
Drain all ingredients well. Then combine ingredients except crumbs. Place in individual seashells, in pastry shells or in a 2-quart casserole. Sprinkle with buttered crumbs. Bake in 350° oven about 20 to 25 minutes or longer if in one dish.
Cut each strip of bacon in half and wrap around water chestnut. Secure with toothpick. Place on ungreased pan. Bake in a 375° oven for 45 minutes or until bacon is crispy and brown. Drain.
In heavy soup pot, add water, onion, basil, salt and pepper. Cook, covered, for 5 minutes over medium heat. Add broccoli. Continue to cook for 15 minutes or until broccoli is tender. Melt butter in microwave. Add flour and stir to make a paste. Whisk with hot chicken broth. Add mixture to soup pot (this thickens the soup). In microwave, heat milk and Velveeta until cheese is melted. Add to soup pot. Stir and heat thoroughly. Do not allow soup to boil. For thicker soup, you may remove broccoli from the soup pot and puree in food processor. Return pureed broccoli to soup pot.
Fry ground beef or turkey, then add other ingredients and simmer for 15 to 30 minutes.
Blend dry ingredients in a 1-quart jar. Add remaining ingredients and shake well. Store in refrigerator until needed; shake well before using. Makes about 2 1/2 cups dressing.
Combine all ingredients and cook over low heat for 15 minutes. Makes 2 1/2 cups.
Cut vegetables to 1/2-inch pieces and cover with chicken stock. Add marjoram, salt and pepper. Simmer until the vegetables are cooked. Put all ingredients through the blender. Return to saucepan. Bring to a boil and add the cubed cheese. Heat just until the cheese is melted, but not thoroughly mixed into the soup. Serves 4.
Cut chicken into 18 (1-inch) pieces. Combine honey, mustard, margarine and soy sauce in microwave-safe medium bowl; stir well and microwave at High for 20 seconds or until margarine melts. Add chicken pieces, stirring to coat. Combine cornflake crumbs and paprika; dredge each chicken piece in crumb mixture, using wooden picks. Arrange half of chicken pieces in a circle around the edge of a large, heavy-duty paper plate, cover with wax paper and microwave at High for 2 to 2 1/2 minutes. Repeat with remaining chicken pieces. Microwave remaining honey-mustard at High for 1 to 1 1/2 minutes. Serve with chicken nuggets. Yield: 6 servings. Each serving of 3 nuggets with sauce contains 126 calories and 2.8 gm fat.
Mix the butter, sugar, flour and cinnamon together and set aside. Place rolls on baking sheet and spread streusel topping on top. Bake 6 to 8 minutes until golden brown at 400°.
Cook noodles according to package directions. At same time, thoroughly heat cream of celery soup with milk added to it. When heated, add Cheddar cheese (shredded) and cook until cheese melts.
In a well buttered casserole, layer the above in order given. Season each layer as you go along. Mix the liquid from the peas with 1 can tomato soup and pour over all ingredients. Bake at 325° for 1 3/4 hours. Cover with foil. Very tasty!
Layer 1: Combine flour, margarine, and nuts. Press into bottom of a 9 x 13-inch pan. Sprinkle with sugar and bake at 350° for 15 minutes. Let cool.
Dissolve Jell-O in boiling water. Add sherbet. Stir to dissolve. Cool until partly thickened. Add pineapple and mandarin oranges. Pour into large flat cake pan. Chill until firm. Combine pineapple juice, sugar, flour, egg and butter. Cook, stirring constantly, until thick; let cool. Stir often. Fold in prepared whipped topping mix. Spread on firm gelatin.
Heat butter and oil in a deep pan over medium heat. Add garlic and chicken; saute until chicken is browned. Add rosemary, salt, pepper, wine and water. Cook slowly until chicken is tender (approximately 20 minutes).
Separate egg whites; to egg whites, add sugar, a little at a time, while beating. Continue adding sugar and beating until whites stand in soft peaks. In a large bowl, pour in egg nog, slightly beaten egg yolks, vanilla, cinnamon and nutmeg. Blend in ice cream until melted. Sprinkle nutmeg on top. Chill and serve. Now, add favorite spirits, if desired. Simply delicious and sinfully rich.
Mix all ingredients together, except eggs. Spread half the mixture in a casserole dish. Add a layer of sliced eggs and spread remaining mixture over eggs. Top with crumbs. Bake at 350° for 30 to 45 minutes. Serve with rice.
Brown hamburger meat and drain. Melt Velveeta and stir in Ro-Tel and soup. In a large baking dish, layer Doritos and hamburger meat. Stir and place in oven at 350° for 15 minutes.
Brown ground chuck with onion.	Drain fat. Add taco seasoning and water (as if to make tacos).	Then add green chilies and black olives. Set aside. Mix cornbread mix, milk, eggs and corn. In 13 x 9 greased or sprayed pan, layer 1/2 cornbread mix and all meat; top with cheese. Spoon on rest of cornbread mix. Spread evenly. Bake at 350° for 35 minutes or until brown.
Cook macaroni according to package directions, adding salt and teaspoon of oil. Drain. Grate cheese. Beat eggs; add milk and pepper.
Thaw bread. Don't allow to rise. Grease 9 x 13-inch pan. Tear one loaf and drop helter skelter into pan. Melt butter and add rest of ingredients to butter and beat until smooth. Tear second loaf and put in empty spaces. Let rise until even with top of pan. Bake at 375° for 30 minutes.
Heat can of cherries. Mix sugar, flour, baking powder and milk. Melt margarine or butter in 2 quart baking dish. Pour the mixed batter over the top of the melted butter, then pour hot fruit over batter and bake at 375° for 30 to 40 minutes.
Combine sugar, salt and cocoa; mix well. Add water and milk; mix well. Cook over medium heat until mixture reaches soft ball stage. Do not stir while cooking. After reaching soft ball stage, put pan in cold water. Add butter and vanilla. Swirl butter until it melts. Do not stir. Let stand in cold water until warm. Beat until glossy shine disappears. Pour into buttered pan. Cut into squares.
Place chicken in lightly greased 9 x 13-inch baking dish. Top each piece with slice of cheese. Arrange mushrooms over cheese. Mix together soup and wine; pour over chicken. Sprinkle stuffing mix over top. Drizzle with melted butter. Bake at 350° for 50 to 60 minutes or until chicken is cooked through.
Line pie pan with pastry and sprinkle bottom with flour and sugar. Mix together. Toss together apple slices, sugar, nutmeg and diced cheese. Place in pastry-lined pan. Pour cream over the filling. Cover with lattice pastry top and bake at 375° for 30 to 35 minutes or until well done and lightly brown.
Add eggs to sugar, then add flour. Mix well and add butter, nuts, apples, salt and vanilla. Put in greased and floured pan, about 9 x 12-inch, and bake in 375° oven for 30 minutes.
Saute the ground meat in a skillet. Add the taco seasoning mix and the water per package instructions. Pour 1/2 cup taco sauce into a greased 9 x 13-inch pan. Put 1/2 of the tortillas on the bottom of the pan. Spoon on all of the meat mixture. Top with the sour cream in even "dollops." Sprinkle 1/2 of the cheese. Arrange the other 1/2 of the tortillas, overlapping slightly on the cheese. Spread remaining taco sauce and top with rest of cheese. Cover with foil and bake at 375° for 40 minutes. Remove foil and bake 5 more minutes. Serves 8. Let stand 5 minutes before cutting. Garnish with lettuce, tomato and guacamole.
Drain beets, reserving liquid into glass bowl or jar. Add vinegar, sugar, salt and spices. Stir until sugar dissolves. Add beets, eggs and onions. Cover. Chill 2 hours or longer before serving. Drain eggs and serve in one dish, onions and beets in another. Yield: 6 servings.
In a bowl, dissolve Jell-O in boiling water. Add frozen strawberries and mix. Meanwhile, cube up angel food cake (store bought; even day old from bakery works fine).
Brown and drain meat. Add all ingredients except the cornmeal and bring to a boil, then cover and simmer for one hour. Stir in cornmeal and uncover 3 minutes, stir occasionally.
Melt shortening and chocolate together in pan over low heat. Cool slightly. Place cooled chocolate mixture, eggs, sugar and vanilla in large mixing bowl. Blend about 1 minute. Sift together flour, baking powder and salt. Add with nuts to first mixture. Blend until all flour is mixed in. Pour into greased loaf or bread pan. Bake in 350° oven for 25 to 30 minutes. Cool in pan and cut in squares. Makes 16 brownies.
Bring to boil the first three ingredients. Then add last three ingredients. Mix cereal, peanut butter and nuts with sugar and corn syrup. Roll in balls and place on waxed paper.
Combine milk, shortening, molasses or brown sugar and salt. Cool to lukewarm by adding water. Add dry granular yeast dissolved as directed on package; mix well. Blend in egg. Add enriched flour and rye flour. Mix until dough is well blended. Cover and let stand for 15 minutes. Shape dough into a long loaf; place on a greased baking sheet and cover. Let rise in warm place (85-90 degrees) until doubled in bulk, about 1 hour. Brush with egg white diluted with 1 tbsp. water. With a sharp knife make three diagonal cuts across top of loaf. Bake at 350 degrees for 1 hour.
Combine contents of gravy mix envelope, water, lemon juice, oil, catsup and soy sauce. Arrange chops in shallow pan. Pour gravy mixture over and let stand at least 30 minutes, turning occasionally. Grill over hot coals or in broiler about 6 inches from heat for 20 to 30 minutes, turning frequently and brushing with gravy mixture.
Beat lemon cake mix, lemon instant pudding, 1/3 cup oil, 1 cup water and eggs with mixer for 2 minutes. Pour into greased and floured Bundt pan and bake at 350° for 50 to 60 minutes or in a greased and floured 9 x 13-inch pan for 40 to 45 minutes.
Cook broccoli. Drain and save liquid. Melt butter and add onion. Saute 5 minutes. Add flour to mixture. Stir until smooth. Add milk and stir until mixture bubbles. Add broccoli and 1 cup saved liquid. Season with salt, pepper and lemon juice. Puree in blender.
Prepare bread for dressing. Cook celery and onions in 1 cup water on low heat until tender. Add to the crumbs and seasoning. Stir in beaten eggs and enough broth or milk to make a moist dressing. Pour into greased pan and bake at 400° for about 30 minutes or until browned. Or, stuff the crop and body cavity of bird. The dressing will swell during roasting, so pack it loosely. Serves 6 to 8.
Mix flour, margarine and sugar to fine crumbs. Reserve 1 1/2 cups of crumbs for top. Mix water, molasses and baking soda. Add to remaining crumbs and beat until very thin batter. Pour into 9 x 13-inch pan or fill cupcake tins 1/2 full. Sprinkle reserved crumbs on top. Bake at 350°. Cake 45 to 50 minutes. Cupcakes 25 to 30 minutes.
Cook chicken breasts, bone and cut into small pieces. Save broth. Cover 9 x 13-inch pan bottom with chicken. Cover chicken with noodles. Mix together and pour over noodles the soup. Mix a box of Stove Top stuffing as directed. Break bread into stuffing mix. Spoon this over the soup mixture. Bake for one hour at 350° covered. Take cover off last 15 minutes of cooking.
Cut chicken into serving pieces. Place flour, meal, salt, pepper and paprika into a paper bag. Shake several times to mix. Place 2 pieces at a time in bag so that chicken is well coated. Put melted butter in baking dish large enough for chicken to lie flat. Bake in oven at 350° for 1 hour. Turn chicken several times during baking to assure browning. Serves 4.
Preheat oven to 400°. Mix apples with 1/2 cup sugar, 2 tablespoons flour and cinnamon. Spoon into a deep dish pie shell. Sprinkle lemon juice on top. Mix 1/2 cup sugar with 1/2 cup flour; cut in butter until crumbly. Add nuts and sprinkle over apple mixture. Bake 45 to 50 minutes. Serve warm with vanilla ice cream, if desired.
Bring salted water to boil. Add carrots. Boil ten to twenty minutes. Drain and add to sauce while hot. Marinate overnight.
Combine dry ingredients in a bowl. In a large bowl, blend sugars. Add butter until creamed. Add eggs and vanilla until fluffy. Add flour mixture, nuts and chocolate. Blend just until mixed; do not overmix! Drop by rounded teaspoonfuls on cookie sheets. Bake 20 to 22 minutes in a 300° oven. Transfer while hot to a cool surface.
Mix together all ingredients. Roll into a ball and cover with lemon pepper. Chill well. Remove 1/2 hour before serving.
Mix dry ingredients, then add remaining ingredients and stir until moist. Do not over stir! Bake at 375° for about 25 minutes.
In a large bowl, combine all ingredients. Transfer to a greased 2 qt. baking dish. Cover and bake at 350° for 1 - 1/2 hours or until potatoes are tender.
Combine first 6 ingredients in an oblong baking dish. Sprinkle buttered crumbs on top. Bake at 300° for 1 hour or higher degree for less time.
Brown meat together with onion and pepper. Drain fat. Add other ingredients to pan. Simmer until mixture thickens. Serve on buns while hot with a slice of cheese placed over mixture.
Cook onions with bacon until light brown. Drain off fat. Add brown sugar, vinegar, mustard and garlic salt. Cook with bacon and onions for 20 minutes on stove. Add all beans. Bake at 350° for 2 hours. Can use foil.
Mix all ingredients together. Add graham flour to thicken. Make a stiff batter. Bake in slow oven at 325° for about 45 minutes. Fills about 5 cans.
Open and squeeze juice from sauerkraut. In a large roaster, layer sauerkraut, cabbage and tomatoes. Sprinkle with peppercorn, bay leaves, caraway seed (and gin). Break kielbasa (do not cut) into 2-inch pieces and arrange over top. Cover and bake in slow oven (250° to 275°) for 4 to 6 hours. This dish can be prepared ahead and is even better the second day.
Mix dry ingredients with milk. Cook over low heat until thickened (about 15 minutes). Add egg yolks and cook about 5 minutes. Stir in vanilla. Cook until thick. Fill pie shell.
Preheat oven to 350°. Spread peaches in 13 x 9-inch baking dish. Arrange bread in single layer over peaches.