HumbleIntelligence/food-ner-1-Million huggingface dataset:
Layer ingredients in a 2 quart casserole in this order: rice, corn and its liquid, 1 teaspoon of salt, pepper, 1/2 can of tomato sauce, 1/2 cup of water, onion, raw ground beef, 1/2 teaspoon of salt, pepper, tomato sauce and 1/4 cup of water. Cover meat evenly with bacon. Cover casserole. Bake in moderate oven at 350° for 1 hour. Uncover. Continue to bake for 20 minutes or until bacon is crisp.
Cook butter, sugar, water and vanilla to 300°. Pour onto a well-buttered cookie sheet. Immediately lay on Hershey bars. When melted, spread chocolate evenly over cooked mixture. Top with nuts. Let cool and break into pieces. Makes 36 pieces.
Combine first 3 ingredients in a medium bowl. Toss gently and set aside.
Melt the margarine (a double boiler works best) and blend in the flour. Slowly add the milk; cook, stirring constantly, until thick and smooth. Add the next 4 ingredients; mix well and chill. When it's cool enough to hold its shape, shape it into patties. Dip patties into the egg and then into the bread crumbs. Fry in hot oil until golden brown.
Cook macaroni in boiling salted water until tender but firm. Drain well. In a casserole, toss macaroni with butter and the 3 cheeses. Add cream. Bake in a 400° preheated oven for 20 minutes or until golden brown. Serves 4 to 6.
Wash firm green tomatoes; skin if	desired. Slice tomatoes 1/4 inch	thick.	To make tomatoes crispier, soak overnight in lime water. Boil lemon slices gently in water for 10 to 15 minutes. Remove lemons, make syrup with liquid and sugar. Add tomatoes, ginger and cooked lemon rind. Boil rapidly until tomatoes are clear and syrup thick; skim. Cool quickly and stand in syrup to plump.	Place preserves in pie shell and bake in a 400° oven until pastry is firm.
Mix ingredients and simmer 30 to 45 minutes over low heat, stirring constantly. Place in refrigerator overnight. Use on any meat to grill.
Mix cheese and mix. Add sausage. Roll into balls and bake 10 minutes at 350°.
Place in buttered casserole and bake one hour at 350°. Will serve eight.
Cover bottom of 9 x 13-inch pan with lettuce. Layer in order given: pepper, celery, onion and peas. Combine mayonnaise and sugar. Frost top of salad with mixture being sure to spread to cover and seal edges. Grate cheese over top. Crumble bacon over cheese. Cover dish and refrigerate at least 12 hours before serving.
Dissolve sugar in water. Add pineapple and boil together for 3 minutes. Dissolve Jell-O in hot mixture. Chill until thick. Add pecans and fold in whipped cream. Chill until firm.
Cream the butter. Add the sugar, beating well. Add eggs. Beat well. Add oil and vanilla; mix well. Add flour, baking soda and salt to creamed mixture. Stir in oats and remaining ingredients. Shape dough into 1-inch balls. Place on ungreased cookie sheet and flatten with fork. Bake at 325° for 15 minutes. Makes 10 dozen.
In a 2-quart dish, combine soup mix, sour cream and Tabasco sauce. Evenly layer remaining ingredients, except tortilla chips, ending with cheese. Chill, if desired. Serve with tortilla chips. Makes 7 cups.
In a 2-cup glass measure, add sugar, water and butter. Micro on High 1 1/2 to 2 minutes, until mixture boils, stirring every 30 seconds. Combine in blender with dry milk. Process until smooth. Refrigerate until needed. Makes 1 cup.
In a large mixing bowl, cream butter and sugar. When light and fluffy, beat in egg yolks. Gradually add 4 cups flour and lemon extract, beating constantly until well mixed; set aside.
Mix sugar and cornstarch with a little cold water. Put in boiling water and boil 5 minutes. Add juice or extract.
Cream butter and sugar, then add beaten egg. Mix in dry ingredients. Use a cookie press. Bake in 400° oven for 8 minutes.
Peel potato and shred. Rinse in cold water and dry thoroughly. Beat egg until frothy and add potatoes, cheese, onion, flour, salt and pepper. Stir well. Heat butter in a large skillet and drop potato mixture by rounded tablespoons into hot skillet. Brown on one side. Turn and brown slowly on the other side until done. I flatten mine out like hash brown patties.
Combine vinegar, dillweed and sweet-n-low with beet juice. Layer beets & sliced onion in jar and pour beet juice over to cover. Keep in refrigerator. Good with everything, including sandwiches. Doubles easily.
Mix sauce ingredients together. Add broccoli. Pour into a greased baking dish and top with crumbled cheese and crackers. Bake at 350° for 30 to 40 minutes.
Cook chicken and cut into cubes. Combine soups and tomatoes in a small bowl; set aside. Grease a casserole and line with Doritos. Layer chicken, then soup mix, then cheese in casserole. Let stand 24 hours in the refrigerator. Bake at 300° for 1 hour, uncovered.
Combine ingredients in a bowl. Chill thoroughly. Garnish with additional orange sections. Quick, easy, one dish salad!! Serves 6.
Combine milk and mayonnaise. Blend well. Add remaining ingredients, except bread. Mix lightly. Cut breads in half crosswise. Open each half to form pocket. Spoon filling into pockets. Arrange upright in baking pan or for microwaving, on glass serving tray. Cover with foil and bake at 350° for 25 to 30 minutes or microwave on High, uncovered, for 2 1/2 to 3 minutes or until filling is heated, rotating plate once.
In a medium saucepan, combine sweetened condensed milk, morsels, margarine and salt. Stir over medium heat until chocolate melts. Remove from heat. Add nuts and vanilla. Drop by teaspoonfuls onto wax paper-lined baking sheets. Chill 2 hours or until firm. Store at room temperature or refrigerate.
In a skillet, cook sausage, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in the macaroni, tomato sauce, half the Parmesan cheese, water, oregano and pepper. Transfer to a lightly greased 1-quart baking dish; sprinkle with remaining cheese. Cover and bake at 350° for 25 to 30 minutes or until liquid is absorbed and casserole is heated through.
In large bowl combine cabbage, cucumber, tomato, green pepper and green onions; set aside. In small bowl combine remaining ingredients and mix well. Pour over cabbage mixture and toss gently. Cover and chill for 2 hours before serving. Serves 12.
Put chillies in bottom of a 7-inch dish, sprinkle with garlic salt, spread cheese over chillies. Beat the eggs with the two tablespoons of milk and pour over the chillies. Sprinkle with salt and more Cheddar. Cook at 80% power for 9 minutes.
Melt 2 Tbsp butter or shortening in skillet. Add onions, celery and bell pepper. Saute until slightly browned. Set aside. Boil eggplant until tender. Peel and mash. Add tomatoes and 3 - 4 crackers and egg. Mix together. Add onion mix and stir well. Pour into casserole dish. Mix 3 - 4 crackers with butter and spread on top. Bake at 350° until golden.
Cream together shortening, sugar and eggs; beat well. Sift dry ingredients. Add to cream mix. Alternate bananas, blending well after each addition. Stir in nuts. Bake in well-greased loaf pans. Remove from pans. Cool on rack. Wrap and store overnight.
Brew tea bags in 2 quarts water. Crush fresh mint in warm tea. Add remaining ingredients to make one gallon. Freeze some in ice cube trays with sprig of mint in each section.
Beat eggs and sugar until smooth. Add milk and vanilla. Stir until well mixed. Pour into pie shell. Cook in 400° oven until brown. Turn oven to 300°. Cook until set, about 40 minutes.
Mix ingredients together into soft dough; roll out on floured surface and let dry 20 minutes. Cut into strips. Drop in boiling broth and chicken and cook slowly for about 1 hour.
Peel and mash avocados; mix with lemon juice, salt and pepper. Combine sour cream, mayo and taco mix in a bowl. Spread bean dip in a 13 x 9-inch glass dish. Top with avocado mixture. Layer with sour cream/taco mixture. Sprinkle onions, tomatoes and Cheddar cheese in layers and chill. Serve with tortilla chips.
Mix all ingredients together. Bake in greased iron skillet for 25 to 30 minutes at 425°.
Layer in 1 1/2-quart casserole 1/2 cup crumbs, zucchini, onion, tomatoes, salt, pepper, oregano each layer and repeat. Put 1/2 cup crumbs on top with butter. Bake, uncovered, at 350° for 1 to 1 1/2 hours.
Place spareribs, meat side up, in a shallow baking pan. Sprinkle with salt. Top with lemon slices and chopped onions. Bake in a 350° oven for 30 minutes. Combine molasses with chili powder and celery seed. Stir in remaining ingredients. Pour over spareribs. Continue baking 2 hours longer or until spareribs are tender and well done. Baste frequently. Serves 4.
Saute onion in olive oil in a large Dutch oven until tender. Add meat and brown on all sides. Add water. Let it cook for 1 1/2 hours.
In small bowl, combine all ingredients; mix well. Cover; refrigerate several hours to blend flavors. Serve with fresh vegetables as dippers. Makes 2 cups.
Slice potatoes; place half of slices in a greased 2-quart casserole dish. Add beef, salt, pepper, beans and onion. Arrange remaining potatoes on top. Combine tomato soup and water; spoon over top of casserole. Cover; bake at 350° for 2 hours, or until potatoes are tender.
Cook pudding and milk according to package directions. Stir pudding into dry cake mix. Dump into greased and floured 9 x 13-inch pan. Sprinkle with chocolate chips. Bake at 350° for 30 to 40 minutes.
Mix honey and prepared mustard, brush on roast. Mix salt and peppercorns and roll roast in mixture until well coated. Roast at 325° for 2 1/2 hours or until meat thermometer reads 170°. Yields six to eight servings.
Mix all ingredients together, except chicken, and reserving 1/2 can of mushroom soup. Place in large casserole dish. Top with chicken; salt and pepper chicken to taste. Add the remaining 1/2 can of mushroom soup to the top of chicken. Cover; bake at 375° for 1 hour and 15 minutes.
Mix all ingredients with mixer. Pour into 2 pie shells. Can top with coconut and walnuts. Bake 10 minutes at 425°. Reduce heat to 350° and bake 40 minutes longer. Cool on rack before cutting. Enjoy. Can top with whipped cream or ice cream when cool. Yum!
Cook macaroni, rinse with cold water and set aside. Chop up vegetables, pepperoni and cheese. Mix all ingredients, cover with dressing and chill.
Put the first 4 ingredients in pan. Put chicken pieces on top. Brush chicken pieces with 1/4 cup of margarine. Bake 1 1/2 hours at 350°. Test after 1 hour. May need to add a little more water.
Stir-fry in 1 tablespoon oil in Pam coated pan, zucchini, green pepper and onion. Don't overcook. Add corn, salt and garlic powder and bacon.
In a shallow baking dish or pan, line with foil. Lay fish in pan in single layer. Spread each fillet with mayo. Sprinkle with cheese and crumbs. Bake at 375° until lightly browned. Fish will flake easily and be opaque in color when done.
Sift sugar and cream of tartar. Beat egg whites until stiff and add sugar mix. Use this meringue to line a well-greased pie pan. Hollow out the center. Bake 1 hour at 275°. Next, beat egg yolks, lemon juice, peel and salt. Cook until thick, then cool it. Combine with half of whipped cream and fill pie meringue. Chill for 24 hours. When meringue comes from oven, it will fall. Doesn't matter filling will cover it.
Mix yeast in warm water and set aside. In a large bowl, mix all dry ingredients. Add yeast mixture, oil and buttermilk. Stir until well mixed and place in refrigerator for 15 minutes. Pinch off as much as needed. Shape and put into an oiled iron skillet and bake for 25 minutes at 450°. Extra keeps in refrigerator for up to 2 weeks.
Remove stem ends from tomatoes; cut thin slice from bottom of each tomato to prevent tipping. Remove pulp from each tomato, leaving a 1/2-inch wall. Chop enough pulp to measure 1/3 cup. Mix tomato, green pepper, cheese, croutons and salt. Fill tomatoes with tomato-cheese mixture. Place filled tomatoes in ungreased baking dish. Cook, uncovered, in a 350° oven until tomatoes are heated through, about 20 minutes. Garnish with parsley sprigs or crumbled bacon if desired. Makes 6 servings.
Mix yeast, sugar and salt. Add water and let mixture soften. Stir in 2 1/2 cups flour. Add shortening, egg and rest of the flour to make a soft dough. Put in refrigerator. Will store easily for 1 week in refrigerator. Take out when needed. Knead and roll out dough and cut with biscuit cutter. Put in pan and let rise until doubled in bulk. Brush with melted butter and bake at 425°.
Mix all ingredients well. Pour into a 9-inch unbaked pie shell. Bake at 425° for 35 minutes.
Put vegetable mix in bottom of oblong pan. Spoon cream of mushroom soup and 1 cup of cheese over veggies. Melt 1/2 stick butter over top. Sprinkle with croutons. Bake at 350° for 60 minutes.
Combine ingredients. Use to baste ham frequently during last hour of baking. Makes glaze for 4 pound ham.
Soften cream cheese. Mix with mayonnaise until well blended. Add remaining ingredients. Chill overnight.
Preheat oven to 350°. Grease a 13 x 9-inch pan. Beat butter, sugar and eggs in a large bowl until light and fluffy. Stir in vanilla. Stir in flour and salt, just until well blended. Stir in chocolate syrup until no streaks of white remain. Pour mixture into prepared pan. Bake in 350° oven for 25 minutes or until center springs back when lightly touched with fingertip. Cool completely in pan.
Preheat oven to 350°. Grease 3 bread pans. In a large bowl beat eggs with oil, stir in sugars, zucchini, carrots & vanilla. Mix flour, soda, baking powder, salt & cinnamon. Blend into egg & oil mixture and add nuts and raisins. Bake 1 hour or until tested with a toothpick. Remove from pan and cool.
Place corned beef brisket in Dutch oven; add water to cover. Simmer, covered tightly, 2 1/2 to 3 1/2 hours until meat is tender. Remove brisket from liquid. Place fat side up on rack in broiler pan so meat is 3 to 4-inches from heat. Combine honey and 1 tablespoon mustard. Brush half the mixture over top of brisket and broil 3 minutes. Brush with remaining mixture and continue broiling 2 minutes or until brisket is glazed.
Blend all of the ingredients and mix well. Pour into a Heart of Joy and sprinkle with Harmony. Top with a spread of Understanding and	sweeten with Respect.	Bake in an oven of Trust and serve with a Tender Smile.
Place sliced apples in greased casserole. Sprinkle with lemon and sugar. Blend margarine, brown sugar, flour and oats. Spread this topping over the apples. Bake in oven for 30 minutes or until apples are tender. Serve plain, with whipped cream or ice cream.
1. Freeze rolls in package. Cut through the center of frozen roll sheet to make 2 halves.
Melt butter in	a saucepan. Add bread crumbs and milk. Cook slowly for 5 minutes. Add other ingredients and put into greased pan. Bake	in a moderate oven until firm, about 30 minutes.
Dissolve yeast in warm water. Let stand 5 minutes. Place sugar and butter in bowl of electric mixer. Pour in scalded milk and cool to lukewarm. Add egg yolks, grated lemon rind, mace, salt, yeast and half the flour. Beat 5 minutes. Stir in remaining flour, then stir in the fruit and nuts.
Cook sauce together with a little water, then put celery, peppers and onions in sauce and cook slowly for about 3 hours. Fry hamburg in balls with margarine, throw in sauce and let cook 1/2 hour more, stirring frequently. Serve over hamburg or hot dog buns.
Preheat oven to 350°. Lightly grease and flour two 9-inch cake pans, shaking out excess flour. Set pans aside. Place the cake mix, pineapple and juice, mashed bananas, water, oil, eggs, vanilla, and cinnamon in a large bowl. Blend with an electric mixer on low speed for 3 minutes. Batter should look thick and the fruit well blended. Pour batter into pans. Bake at 350° for about 30 minutes or until light brown.
Mix in blender until everything is blended well. (Use for a dip or as a sauce.)
Heat oven to 400°. Blend milk, eggs, biscuit mix, sugar, extract and margarine in blender for 15 seconds or beat on high speed of mixer for 1 minute. Pour into greased 10-inch pie pan or 11 x 7-inch baking pan. Spoon cherry filling over the top. Bake 25 to 30 minutes until golden brown. Makes 8 servings. Preparation Time: 7 minutes. Bake Time: 30 to 35 minutes.
In a large bowl, combine chicken, garlic, oregano, pepper and salt to taste, vinegar, olive oil, prunes, olives, capers and juice and bay leaves. Cover and marinate, refrigerate overnight.
Cook fettucine noodles as directed on package; drain. Saute ham, chicken and mushrooms in butter. Remove from heat and stir in milk, egg yolks and fettucine mix. Toss with cooked noodles. Top with Parmesan cheese. Makes four 1 cup servings.
Cut the apples into a 13 x 9-inch baking dish. Prepare bread cubes with melted 1/2 stick butter and brown sugar. Sprinkle bread over the apples equally. Set aside.
Combine all ingredients but the muffins. Split muffins and spread mixture on halves. Sliced halves into four pieces. Place on baking sheet. Bake about 15 minutes in 350° oven, until nicely browned. You can make these in advance and freeze. Serve warm. Serves 8 to 10.
Mix all together and put on open face bun with slice of cheese and broil until cheese melts.
Grease baking dish; add all ingredients and mix well. Dot with butter and bake at 350° for 35 to 40 minutes.
Marinate strips of deer meat for 2 hours. Place deer meat on a cookie sheet or line bottom of oven with foil and hang meat in oven racks. If meat is placed on cookie sheets, meat will need to be turned. Set oven for 150-200°. Place meat in oven and cook for 4 hours leaving oven door ajar. Turn meat that is placed on cookie sheet 4 times. If hung in the oven, just leave and check every once in a while. Keep in cool dry place after jerky has cooled from oven. Do not refrigerate.
Flour shrimp, then quick fry in wok with 1 tablespoon oil for 1 minute. Add the garlic and pimentos and continue to fry for another minute. Add brandy and continue to cook for 2 minutes, then add the butter and stir until melted. Now add the tomato sauce and fry for a few seconds, just until sauce is heated through.
Mix the first 5 ingredients in bag and shake chicken pieces. Melt margarine in 9 x 12-inch pan. Brown chicken in 350° oven for 1/2 hour on each side.
In a punch bowl or large container (2 quart), combine the apricot nectar and pineapple or orange juice.
Pour orange juice into baking dish and add soup mix. Stir. Add chicken. Chicken can marinate all day or just pop into oven. Bake at 350° until chicken is cooked through.
In a saucepan, melt Crisco. Remove from heat after melting and add cocoa and salt. Stir in milk and vanilla. Put all sugar in a bowl. Add chocolate mixture to sugar. Mix at medium speed until smooth and creamy. Add 1 tablespoon more milk, if needed, for good spreading consistency.
Crush croutons very fine with blender or mallet. Combine with ground beef and the rest of the ingredients except the spaghetti sauce. Mix thoroughly with your hands, using larger amount of spices for larger quantities of ground beef.
Cream butter and sugar. Blend in egg. Stir together flour and salt; stir into creamed mixture. Chill 1 hour. Form into 1-inch balls. Place on ungreased cookie sheet. Flatten with fork tines; top each with a pecan half. Bake at 375° for 10 to 12 minutes. Makes 4 dozen.
Wash and pare raw potatoes, then grate them on fine grater. Quickly stir in onion, eggs, flour and seasonings. Drop from a tablespoon into 1/4-inch hot fat or salad oil in skillet, spreading each cake with the back of a spoon until it is thin. Saute to a deep, golden brown on both sides. Drain on paper toweling laid in baking pan. Makes 8 to 10 pancakes.
Melt butter in jelly-roll pan in 375° oven. Add single layer of potatoes and cut crosswise in 1/2-inch slices. Turn once in butter. Mix remaining ingredients and sprinkle over potatoes. Bake 1/2 hour or until done and tops are crisp. Goes well with steaks or any meat that does not allow for making gravy.
Coat chicken in mix of flour, salt and ginger. Roll in butter and place in baking pan. Combine 2 additional tablespoons flour and ginger with rest of ingredients in saucepan and heat to boiling, stirring constantly. Then simmer for 15 minutes or so. Meanwhile, bake chicken, uncovered, for 20 minutes, at 400°. Take out and baste with half the sauce. Cook chicken another 15 to 20 minutes, take out and pour over the remaining sauce. Bake again for 20 more minutes. This is time consuming but worth the effort. Serve with rice.
In a heavy, plastic zip-type bag, combine all ingredients and shake the bag to mix well.
Bake cake as directed on package in a 9 x 13-inch cake pan. Remove from oven (leave in pan). Punch lots of holes in hot cake with a wooden skewer. Mix Eagle Brand milk and coconut cream together. Pour over cake; let cool completely. Cover with La Creme and sprinkle coconut over top. Refrigerate several hours before serving.
Place oranges and pineapple tidbits in 9x13 glass dish. Make boxes of Jello and let cool. Add Cool Whip to Jello mixture. Blend thoroughly. Pour Jello over pineapple and oranges. Combine and refrigerate.
Mix sugar and 1 tablespoon flour. Add cherry juice and cook 1 minute. Add butter; let stand. Sift 1 1/2 cups flour with baking powder and salt; cut in shortening. Add milk to make a soft dough. Turn onto floured board; knead about 20 seconds, then roll into oblong 1/4-inch thick. Spread cherries on dough; roll like jelly roll and press edges together. Cut into 1 1/2-inch slices. Place on a greased pan and pour cherry juice sauce over top. Bake in hot oven (425°) for 25 to 30 minutes. You may shorten this recipe by using a biscuit mix. Other fruit may also be substituted for cherries.
Cream butter and shortening. Add sugar and beat until smooth. Add egg yolks and beat. Combine flour and soda. Add to cream mixture, alternating with buttermilk. Stir in vanilla. Add coconut and pecans. Fold in egg whites. Pour batter into greased and floured 8 or 9-inch cake pans. Bake at 350° for 25 minutes. Top with Cream Cheese Frosting when cool.
Peel and slice onion. Cook in butter until tender. In a bowl, combine muffin mix, egg, milk and corn. Turn this into a greased 8-inch square pan. When onion is tender, add sour cream, salt and 1/2 cup cheese to it. Spread this mixture over batter. Sprinkle with remaining cheese. Bake at 425° for 25 to 30 minutes. Cut into squares and serve warm. Makes about 6 to 8 servings.
Melt together sugar and syrup. Melt peanut butter. Mix together. Add Fritos. Drop tablespoon size portions onto cookie sheet. Cool.
Sprinkle meat with salt and pepper. Marinate in dressing for 30 to 60 minutes at room temperature. In saucepan, simmer vegetables, covered, until tender-crisp, about 7 minutes. Drain steaks and place 1/3 cup of vegetable mixture on each. Roll up jelly-roll fashion, wrap with 1 slice of bacon each. Secure with toothpicks. Grill steaks over coals or broil for 20 to 25 minutes. Turn occasionally. Makes 6 servings.
Arrange chicken in a lightly greased 13 x 9 x 2-inch baking dish; sprinkle with stuffing mix and drizzle with butter. Pour orange juice over chicken. Cover and bake at 350° for 1 hour. Serve over wild rice with sauce. Yields 8 servings.
Clean and dry quail, then salt and pepper. Combine pecans and flour in large bowl; mix well. Make an egg wash and beat the egg into milk. Dip one quail at a time first into egg wash, then into pecan-flour mixture.
Just before serving, pour taco sauce (Ortega or Rosarita) over dip. Serve with tortilla chips.
Marinate beef in wine and cornstarch. Set aside. Bring cooking oil to a full boil. Drop beef all at once. Cook for 5 minutes. Stir constantly. When done, drain out excess fat. Put beef back in pan, add sliced onions, soy sauce and sugar mixture. Stir 2 minutes. Remove from the fire. Flavor with oyster sauce. Garnish with green peas. Serve immediately.
In large saucepan cook ground beef, mushrooms, onion, green pepper, carrot and garlic until meat is brown and vegetables are tender. Drain off fat. Stir in undrained tomatoes, tomato sauce, zucchini, basil, sugar and oregano. Bring to boiling, reduce heat. Simmer, uncovered, for 10 minutes. Meanwhile, cook spaghetti or fettuccine according to package directions; drain. Combine cornstarch and water; add to sauce. Cook and stir until thickened and bubbly, then cook and stir 2 minutes more. Serve sauce over pasta. Makes 4 servings.
Bake 1 hour at 350°, uncovered. (Could be halved for smaller casserole.)