HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Wash dried beef. Chop dried beef (fine). Mix all ingredients well. Put into a Corning Ware container. Cook in 350° oven for approximately 20-30 minutes. Serve with Frito Chips.
Preheat oven to 350°. In oven, melt margarine in bottom of 9 x 12-inch baking dish. Lightly brown both sides of the pork chops in the margarine. Remove from baking dish. Mix onion soup mix with hot water. Add the mushroom soup and mix well.
Spread graham crackers in baking sheet. Mix butter, margarine and sugar. Bring to boil for 2 minutes. Pour over crackers. Sprinkle with pecans. Bake at 350° for 10 minutes. When cool, break and serve.
Put about 6 or 8 whole beans together and wrap a piece of bacon around the beans. Put the bundles in a casserole dish and pour French dressing over them. Bake at 350° until bacon is done.
Put the hot dog in the oven on hot. Take it out. Put the peanut butter and jelly sandwich in the toaster. When it pops up, put the hot dog in it.
Brown beef with onion and garlic in oil in large frying pan. Drain. Season with salt. Add tomatoes, tomato paste, chili powder, oregano, crushed red pepper and water. Cover tightly and simmer for 1 1/2 hours in crock-pot. Add green pepper and kidney beans and continue cooking for 30 minutes. Sprinkle servings with cheese and onions, as desired. For added flavor, put corn chips on bottom of bowl before chili.
Soften cream cheese and add dry jello. Add marshmallows to 2 cups hot water, then add jello mixture. Add pineapple and nuts. Chill until thickened. Stir in Cool Whip and chill. (Use as dessert or salad on lettuce.)
Slice and drain tomatoes on paper towel. Combine all ingredients except milk. Coat tomatoes with flour. Lay aside and mix the remaining flour with milk. Mix until smooth. Then dip slices into milk mixture and fry in hot skillet until golden brown on each side.
Mix pretzels and oleo and spread in 9 x 13-inch pan. Bake 10 minutes at 350°. Blend cheese, sugar and Cool Whip and spread over pretzels and refrigerate. Take juice from frozen strawberries and pineapple. Add water to make 2 cups. Boil jello with juices. Cool and let thicken a little before adding strawberries and pineapple. Add fruit and pour over cream mixture. Refrigerate.
Cover 12 large shrimp with partially cooked bacon slices. Thread on skewers. Brush with mixture of oil, lemon juice and salt to spice and rosemary leaves. Broil, turning frequently.
Preheat oven to 350°. Grease 13 x 9 pan. Prepare brownies according to package for cake-like brownies. Bake for 25 to 30 minutes. Put egg whites in medium bowl. Beat at high speed until foamy. Beat in sugar gradually until meringue forms firm peaks. Add almond extract. Fold in almonds and coconut. Spread over warm brownies. Bake 12 to 14 minutes, until meringue is set and lightly browned. Cool completely. Cut into bars.
Wash all produce and drain well. A salad spinner works excellent. Rip both lettuce varieties into bite size pieces. Add onion and toss. Combine walnuts, banana chops, ruby raisins, and sunflower seeds.
Brown the sausage first. Add beef; drain off fat. Add cheese (no heat). Stir until blended. Add spices. Spread onto rye. Place on trays. Freeze, uncovered, for about 20 minutes, then bag for future use. Do not defrost. Or use now.
Mix all together and put in greased 9 x 13-inch pan. Bake at 350° for 25 to 30 minutes. Can be made the night before. Layer Swiss cheese on top. Serves 12.
Heat Eagle Brand milk just warm enough to melt Hershey bar. Add evaporated milk and vanilla. Beat eggs and sugar until smooth. Mix all together and pour into 1 gallon freezer. Finish filling with milk and freeze.
Combine eggs, cream, salt, sugar and vanilla in a large bowl. Mix with a hand mixer. Pour into ice cream freezer. Add condensed milk and stir well. Churn in freezer as per instructions. Makes 4 quarts.
In 8 x 8 inch or 9 x 9 inch buttered pan, layer cheese and chillies (Monterey, Cheddar and chillies) alternately; then beat together and pour following mixture on top of cheese. 2 eggs, 1/2 tsp. flour and 2 Tbsp. light cream. Bake at 375° for 60 minutes, then let cool 10 minutes and cut in squares. Serve on Waverly crackers.
Rinse cream of chicken soup can with 1/2 cup water. Mix ingredients and put in greased baking dish. Top with crushed potato chips. Bake 25 minutes at 350°.
Mix all ingredients; press half of mixture into a greased 9 x 12-inch cake pan. Add filling and spread over previous layer. Top with remaining crumb mixture.
Sprinkle steak with soup mix and wrap tightly in aluminum foil. On cookie sheet bake 1 1/2 hours. Uncover last 1/2 hour.
Cream butter and sugar. Add eggs and vanilla. Mix in flour. Mix with cocoa. Pour into greased pans until 1/3 full. Bake at 325° for 25 minutes.
Prepare noodles according to package directions. Line a casserole with noodles and form into a nest. In a large skillet, saute shrimp in clarified butter until pink, about 5 minutes. Preheat oven to 350°. Cover noodles with shrimp. Combine soup, sour cream, mayonnaise and mustard; add chives and sherry. Pour sauce over shrimp and top with shredded cheese. Bake for 30 minutes at 350° until cheese is bubbly. Yields 6 servings.
Slice bacon in half. Cut Cheddar cheese in small even cubes. Sprinkle cheese cubes with cayenne pepper. Wrap bacon slices around each cheese cube. Fasten with wooden picks.
Combine first 3 ingredients. Let set overnight in refrigerator. Mixture should be chilled. Next day, prepare cake according to package directions for 2 (8-inch) layers. Cut each 8-inch layer in two, making 4 (8-inch) layers. Turn cut side up; slice off brown layer, leaving cake open so topping can sink in. Spread coconut between layers. Let stand 3 days in refrigerator. Coconut mixture may need to be spooned on periodically while cake is chilling. Super moist. Super good.
Bake cake as per box directions. When cake is cool, crumble up in a shallow dish. Cover with pudding. Top with whip cream.
Combine all ingredients. Mix lightly. Spoon into 1-quart casserole. Bake at 350° for 20 minutes. Sprinkle reserved marshmallows over top and broil until lightly browned.
Saute onion and bell pepper in oil until clear in medium size skillet. Add tomatoes and 2 cups water, rice and chili powder. Bring to boil; reduce heat and simmer until rice is done, about 20 minutes. Serve with pork or beef.
Cook your chicken breasts. Cut your chicken up into pieces (small). Mix all ingredients together. Mix in pecans.
Cook noodles as directed. Heat oil and saute onion until golden brown. Add meat and brown slightly. Add sauce and heat. In a casserole, layer 1/2 of the noodles, 1/2 of the sauce and 1/2 of the cheese. Repeat and bake at 325° for 1 hour.
Melt chips and butter with water in saucepan. In large mixing bowl, combine sugar and eggs. Add flour and vanilla and continue mixing. Add cooled chocolate mixture. Pour onto greased and floured cookie sheet (jelly roll style pan). Bake at 350° for 15 to 18 minutes. Remove from oven and ice. (Mix last 3 ingredients together.)
Place contents of can of pink salmon (oil included) in saucepan. Add canned tomatoes, chopped onion, parsley and water. Simmer these ingredients for 20 minutes.
Add garlic salt and butter to water as it comes to a boil. Slowly add grits, chopped cheese rolls, eggs and paprika. Stir slowly until ready.
Tear spinach leaves into bite size pieces and place in a salad bowl. Add the onion rings and orange segments.
Cook on full power for 2 minutes (should be boiling). Add salt (should foam). Pour mixture over 3 to 4 quarts popped corn in a brown bag. Shake hard. Place in microwave on High for 1 1/2 minutes (still in paper bag). Shake hard. Microwave on High for 1 1/2 minutes. Shake hard. Microwave on High for 40 seconds to 1 1/2 minutes.
Wash and core apples. Cut apples into large chunks. Mix apples and water and put in glass dish. Cook in microwave on High for 10 minutes. Push apples through strainer. Add sugar if wanted.
Melt chocolate in top of a double boiler over simmering water. Remove top from water and stir in butter until melted. Blend in powdered sugar, salt, corn syrup, hot water and creme de cocoa. Add vanilla when mixture has cooled slightly.
Beat together butter and sugar. Add eggs and flavoring. Stir in dry ingredients alternating with cream.	Spoon onto a coated 9-inch round pan. Bake at 325° for 30 minutes. Cool in pan for 10 minutes, then turn out onto a rack. Prepare Peach Nectar and White Chocolate Mousse and assemble as follows. Slice cake into 8 wedges and then slice the wedges horizontally. Spoon nectar onto plate; place bottom half of cake wedge on nectar, and then layer with more nectar, mousse and sliced peaches. Top with other half of wedge and dollop of White Chocolate Mousse and garnish with mint leaves or raspberries. Serves 8.
Brown steak on both sides; salt and pepper lightly. Mix hamburger, 1/2 package mushroom soup and 1/2 package onion soup with bread crumbs. Spread on steak. Roll up and tie both ends and middle with string. Mix remaining soups and buttermilk; baste steak while baking. Bake for 1 hour or until steak is tender at 375°.
Cook milk and flour together; set aside to cool. In another bowl, cream together the powdered sugar, shortening and butter with beater. Add the thickened mixture. Add vanilla and pinch of salt.
Dissolve yeast in warm water. Add caraway seed. Heat cheese just until lukewarm. Mix cheese, sugar, salt, soda and eggs into yeast mixture. Slowly add flour, mixing until dough cleans bowl. Let rise in warm place until double, about 1 hour. Stir down dough. Divide among 24 well-greased medium muffin cups. Cover and let rise again until double, about 45 minutes. Heat oven to 350°. Bake about 25 minutes. Remove from cups; brush with butter. Makes 2 dozen puffs.
Beat egg whites and cream of tartar until soft peaks form when beaters are raised. Gradually beat in sugar, 2 tablespoons at a time, beating well after each addition. Continue to beat until stiff peaks form when beaters are raised. Spread over warm filling. Bake 2 to 10 minutes or until golden.
Mix cornstarch, sugar and lemon juice in heavy saucepan. (Can use double boiler.) Add egg yolks, water, vinegar, butter and salt. Cook until thick. Cool. Pour into a baked 9-inch pie shell.
Beat pudding and milk according to directions.	Add whipped topping. Cut up Snickers bars and chop apples with skins on. Mix all together.
Combine turkey, egg white, 1/4 cup of the salsa, bread crumbs and salt; mix well. Shape into meatballs about 3/4 inch in diameter and set aside. Combine broth, water, remaining salsa and contents of rice and seasoning packets in large saucepan. Bring to a boil. Add meatballs. Reduce heat, cover and simmer for 8 minutes. Ladle into soup bowls. Sprinkle with cilantro.
Combine potatoes, cheese, onion, eggs, mayonnaise, salt and pepper in buttered 9 x 13-inch casserole dish. Top with bacon and olives. Bake at 350° for 30-60 minutes. Less cheese can be used, and this recipe can be stored for several days in the refrigerator. It is also good warmed over.
Melt butter in baking dish. Mix flour, sugar and milk. Pour this batter over butter. Pour peaches and peach juice over batter (do not stir) and bake for 15 minutes at 450°. Reduce heat to 350° and bake for 20 minutes or until golden brown on top.
Sift dry ingredients 3 times. Blend in shortening with pastry blender or fork. Add milk and mix well. Dip teaspoon into cold water, then into dough and spoon dough onto chicken mixture. Cover and cook quickly for 15 minutes without lifting lid. Serve at once.
Mix all ingredients together in bowl. Refrigerate overnight. Cut center out of pumpernickel bread. Fill center with dip. Cut leftover bread into cubes. Set around loaf for dipping.
In a large mixing bowl, dissolve gelatin in boiling water. Chill until slightly thickened. In blender, blend until smooth the cream cheese, peaches and liquid and lemon juice. Stir cheese-peach mixture into gelatin. Pour into a large mold (grease lightly with Pam or mayonnaise). Serves 12.
Mix dry ingredients and cut in shortening to a fine consistency with a pastry blender. Store in container or refrigerate for longer time.
Core and shred zucchini. Measure 10 cups. Shred onion. Measure 4 cups. Soak overnight, covered with water and salt. Drain and rinse thoroughly. Put in large pot. Add all ingredients. Bring to a boil. Boil 30 minutes. Put in pint jars. Process in hot water bath for 10 minutes.
To make filling: Peel and slice apples. Cook with the 1/2 cup sugar, the water and lemon until tender, but not mushy. Drain and cool. Remove lemon.
In a 2-quart saucepan, combine beans and liquid with bacon and salt and pepper to taste. Bring to boil. Cover, reduce heat and simmer for about 20 minutes. Remove bacon slices and drain. Melt butter in medium skillet; stir in sugar, garlic salt, seasoned salt, pepper and basil. Add tomatoes and stir gently, cooking just until soft. Pour tomatoes and sauce over green beans; toss gently. Transfer to serving bowl and garnish with fresh basil, if desired. Serves 4.
Break pretzels into smaller pieces. On stove, melt the butter and margarine in a 9 x 13-inch pan. Add soup and stir well. Add pretzels and toss to cover with mixture. Bake at 325° for 1 hour; toss pretzels every 15 minutes to keep from burning.
Mix all ingredients. Pour in casserole dish. Bake at 375° for 1 hour.
Cook hen until tender; debone. Saute celery, onion and bell pepper until tender. Cook spaghetti in the chicken broth; drain. Mix all together. Add the tomato and mushroom soups. Cut up cheese into the mixture. Stir until cheese is melted. Serves a lot of people.
Make a well in center of flour; add egg yolks, egg and salt. Mix thoroughly. Mix in water 1 tablespoon at a time, until dough is stiff but easy to roll. Divide dough in four equal parts, roll dough one part at a time unto paper thin rectangles on well floured board. Cut in strips for narrow noodles. Put on towel until dry, about 2 hours. Use as needed. Freeze what you don't use.
Mix cake mix by directions. In a 9 x 13-inch pan, melt 1/2 stick margarine. Sprinkle nuts and coconut over melted margarine. Pour prepared cake mix over mixture. Melt 1 stick margarine and the cream cheese in microwave. Stir together and add the 10x sugar and vanilla. Stir until well mixed. Pour over cake mix. Bake for 1 hour and 10 minutes at 325°. Turn cake out upside-down as soon as taken from oven.
Combine first 3 ingredients in saucepan. Add milk gradually. Cook over low heat until slightly thickened, stirring constantly. Add cheese; cook until cheese melts.
Remove crusts from bread; soak in milk until soft. Add beef, breaking it up in small pieces. Squeeze out excess milk from bread and lightly mix with ground beef until absorbed. Add seasonings and shape into a large round (about 1-inch thick) or 2 smaller individual rounds. Preheat broiler. Place meat on oiled broiler pan. Cook 4 inches from heat on one side for 5 minutes, then turn and sprinkle on bacon and broil another 4 to 5 minutes. Add more time for well-done meat.
Combine all ingredients, mixing with fork thoroughly. Turn out onto pastry board; knead 8 times. Roll dough to 1/2-inch thick; cut to size you want. Bake in a 400° oven until golden brown. Makes about one dozen biscuits.
Drain clams; reserve liquid. Melt butter and saute onions. Blend in flour, Worcestershire sauce and garlic powder. Stir in clam juice. Cook over low heat, stirring constantly, until thickened. Add minced clams; blend.
Cream together shortening and sugar. Add remaining ingredients slowly. Mix thoroughly. Bake at 350° for 1 hour in greased loaf pan. Allow to cool before cutting.
Combine all ingredients. Stir lightly to mix. Serve warm or cold. May also be packed into molds, chilled and unmolded before serving. Serves 4.
Mix all ingredients together and bake uncovered 45 minutes to 1 hour at 350° or until golden brown on top.
Combine cornflake crumbs, Parmesan cheese, parsley flakes and seasonings. Set aside. Separate crescent dough into 8 triangles. Sprinkle with cheese. Roll up, starting at shortest side of triangle and roll tightly to opposite end. Roll to stretch each into a stick about 6 inches long. Roll sticks in butter. Coat with crumb mixture. Place on ungreased pan. Bake in 375° oven for 12 to 15 minutes.
Cream shortening. Add sugar gradually. Beat in eggs thoroughly. Mix all dry ingredients together and add alternately with bananas, dates and nuts to shortening mixture. Mix well and pour into 2 well greased and floured loaf pans. Bake at 350° for 1 hour and 10 minutes.
Mix all ingredients except red and green peppers. Cut lengthwise. Fill with mixture. Put into a baking dish. Bake for 50 minutes at 375°. Remove cover. Bake 10 more minutes. Serves 4.
Mix mayo, lemon juice, sour cream and soups. Then mix well with other ingredients except bread crumbs and butter.
Mix all ingredients in a cooking bag. Rinse chicken and remove any giblets and organs. Place chicken in cooking bag and refrigerate 12 to 24 hours. Turn at least once. Place chicken in the bag in a glass baking dish. Cut 4 to 6 slits in the top of the bag. Bake at 350° for 1 1/4 to 1 1/2 hours depending on the size of the chicken. Serve hot or cold.
Mix together and make into meatballs. Put meatballs into frypan and brown on all sides. Add the tomato soup and equal amounts of water. Simmer, covered, for 1 hour.
Process ingredients in a food processor or you may mix by hand until well blended. Then add 1/2 cup raisins and 1/2 cup crushed and drained pineapple. Bake in muffin tins at 350° for 15 to 20 minutes.
Soak ham overnight in cold water to cover. In later afternoon, drain ham. Place in roasting pan, skin side up. Add 5 cups water; cover tightly. (Put note on oven door, "Not to open until next morning.") Place ham in cold oven; set temperature at 500°. As soon as oven reaches 500°, bake for 10 minutes. Turn off heat; leave 3 hours. Again, turn on oven to 500°. When oven reaches 500°, bake for 10 minutes. Turn off heat; let it set overnight without opening oven door.
Add oatmeal to water; cook for 2 minutes. Add lard, milk, molasses and salt. Cool until just warm or lukewarm. Add yeast; let stand for 5 minutes. Beat thoroughly. Add flour; mix well. Turn out on board and knead, sprinkling flour as necessary to keep it from sticking. Knead at least 10 minutes. Put in greased bowl; let rise until double. Form into loaves; put in greased pans. Let rise until double. Bake at 350° to 375° for about 40 minutes. I usually throw in a little bran and wheat germ, too, about 1/4 cup of each.
Mix crumbs, melted margarine, 1 cup sugar and orange juice. Shape into balls.
Layer ingredients in the order listed in a 9 x 13-inch Pyrex pan. Bake at 325° for 1 hour.
Brown hamburger and cook sausage, onion and oregano until done. Drain fat. Add soups and water. Cook noodles. In baking dish, combine noodles and soup mixture. Bake at 375° for 30 to 40 minutes. Stir top with Mozzarella cheese and bake until cheese melts.
Put fruits through food chopper on processor. Add sugar and cinnamon. Heat to boiling stirring continuously. Simmer at low boil for 30 minutes. Add lemon juice from the 1 lemon. Put in jars. Use as an accompaniment to meats or mix with cream cheese and nuts for a delicious sandwich spread.
Drain and chop artichoke hearts. Melt butter in skillet and cook onions and artichokes 5 minutes or until soft. Cook spinach according to directions and drain. Mix spinach, onions, artichokes and cream cheese in a casserole dish.
In 1 1/2-quart casserole, stir together peanuts, sugar, syrup and salt. Place in Radarange oven; cook 7 minutes. Stir well after 4 minutes. Add margarine and blend well. Return to Radarange oven and cook 2 minutes or until peanuts are golden brown. Add baking soda and vanilla. Gently stir until light and foamy. Pour mixture onto greased cookie sheet and let cool. When cool, break into pieces and store in airtight container.
In bottom of 13 x 9-inch glass baking pan, line up graham crackers, all going the same way for easier cutting. Bring light brown sugar and butter or margarine to boiling. Add chopped pecans and bring again to a boil. Remove from heat and spread over the graham crackers. Bake in 400° oven for 5 minutes. Delicious!
Crush saltines into a casserole dish. Top crackers with asparagus. Mix mushroom soup with skimmed milk. Pour over asparagus. Top with grated cheese. Bake at 350° until cheese is melted.
Cook chicken with salt and pepper to taste. When chicken is finished, take out of broth; set aside to cool. Skin and debone. Measure broth and add enough canned broth or chicken bouillons to measure 8 cups of liquid. Turn broth on to boil. Add chopped carrots, onion and celery. Cut up chicken and add to broth. Then add green peas and 1 to 2 teaspoons Creole seasoning to taste. Break angel hair into small pieces to make about 2 cups. Add to broth and when it is done, enjoy the soup.
Preheat oven to 350°. Cream the butter and brown sugar until light and fluffy. Add peanut butter and eggs. Mix well. Stir in flour and baking soda; blend well. Add peanuts and chips. Mix just until blended.
Bake at 300° for 4 hours, or bake at 325° for 3 hours. Also good in crock-pot. Serve hot over hot noodles or rice.
Mix flour and Crisco together until size of small peas. Add salt. Gradually add water to form small ball. Roll out on floured board. Make 1 inch larger than pie plate. Put in pie plate and flute up edges. Punch holes in pie dough with fork before baking. Bake until golden color at 350°.
Mix all ingredients. Mold into small balls. Bake at 350° for 20 minutes. Put into crock-pot with 1 can tomato soup and barbecue sauce to cover meatballs. Cook 1 hour longer. Can also be made into meat loaf.
Preheat oven to 350°. Mix shortening, margarine, sugars, egg, almond extract and vanilla thoroughly. Mix flour and salt; stir into shortening mixture slowly. After mixing thoroughly, divide dough in half. Add red food coloring to 1 of the halves of dough. Mix to evenly distribute color.
Mix together white and brown sugar and flour. Break eggs into mixture. Add vanilla and milk. Add melted butter. Mix well. Bake at 325° for 35 minutes in unbaked pie shell.
In top of double boiler, put water and jello, then add cut up cream cheese and marshmallows. When they all melt, take off stove and add Miracle Whip, pineapple and pecans and fold in whipped cream. Let congeal.
In small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Stir over low heat until gelatin is completely dissolved, about 5 minutes. Stir in lemon juice, salt, garlic powder and hot pepper sauce. In large bowl, use wire whip or beater. Combine gelatin mixture with avocados; stir in onion. Pour into a 5-cup ring mold or individual molds. Chill until firm. Serve as an appetizer salad or cracker spread.
Mix sugar, flour, butter, eggs and milk. Add vanilla and chopped pecans. Pour into 2 pie crusts and bake in 350° oven for approximately 3 minutes. Makes two 9-inch pies.
Take 1 baked pie shell and fill with berries (fresh or frozen). In saucepan, add sugar, cornstarch, water and raspberry jello. Bring to a boil until thickened. Pour over berries. Chill and serve.
Combine sugar, syrup, water and salt. Bring to boiling. Cook to hard crack stage (290°). Add coloring and flavoring. Mix. Pour into pan. Cool. Break into pieces.
Combine instant pudding with the sour cream. Add can of crushed pineapple (including juice). Blend thoroughly. Put mixture in crust. Chill 6 hours or overnight. Before serving, cover top with whipped topping or whipped cream. Refrigerate leftovers.
Cut off and discard wing tips and excess skin. Cut wings in half at joint. Place in an 8 x 8-inch baking dish. Combine remaining ingredients and pour over wings. Marinate 4 to 5 hours in refrigerator, stirring twice.
Cut oranges and lemons into wedges (you do not have to remove skins or seeds). Bring all ingredients except sugar to a boil. Simmer about 30 minutes or until cranberries are exploded. Strain and throw pulp away. Add sugar gradually to taste and gently reheat.
Blend eggs, sugar and oil. Sift flour with soda and cinnamon. Add to egg mixture. Fold in carrots and pecans. Place in three 9-inch pans. Bake at 350° for 25 to 30 minutes. Blend powdered sugar, cheese and vanilla. Spread between layers. Yield: 26 servings.