HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soften onion in water for 5 minutes. Flake corned beef with fork. Add braunschweiger, mayonnaise, vinegar, dry mustard and onion mixture. Place half the mixture in blender container and blend at medium speed until smooth. Remove from blender and repeat with remaining mixture.
Melt butter in saucepan. Add onion and celery. Saute for 5 minutes (do not brown). Add flour and mix until flour is blended with butter. Add hot chicken broth and cook 30 minutes. Remove from heat. Strain broth. Stir the peanut butter, celery salt, salt and lemon juice into the strained broth. Sprinkle chopped peanuts on soup before serving.
Brown and drain ground beef. Peel and slice potatoes 1/4-inch thick. Peel onion 1/4-inch thick. In a casserole dish, layer ground beef, potato and onion in layers that cover the bottom of dish. Continue with layers until all ingredients are used. Mix can of soup with water. Pour over casserole. Sprinkle entire dish lightly with salt and pepper. Cover casserole and bake at 350° for about 1 to 1 1/2 hours until potatoes stick tender.
In large bowl, toss bread crumbs in melted butter. Alternate layers of bread cubes and grated cheese in well-greased casserole. Beat egg yolks and mix with remaining ingredients. Pour over cheese and bread cubes. Beat egg whites stiff but not dry. Fold into mixture. Let stand overnight in refrigerator. Bake at 325° for 45 to 50 minutes or until firm. Serves 8.
Dissolve Jell-O in 2 cups hot water; add pineapple, marshmallows and cheese. When about to set, fold in cream, which has been whipped. Add nuts.
Mix first 3 ingredients. Place over medium heat and bring to a boil. Cook until soft ball stage. Remove from heat and stir in peanut butter and 1 cup nuts, if desired. Stir until it thickens. Pour into greased platter. Cool before cutting.
Mix gelatin and juices according to pkg. and can directions. Combine mixture, add Ginger Ale and sherbet just before serving. Yield, 25 servings.
To make vanilla wafer crumbs, add a few at a time to blender and whirl. Combine ingredients and press in the bottom and sides of a 9-inch pie plate. Bake in a 400° oven for 8 minutes. Cool.
Crush crackers with rolling pin on wax paper. Combine with remaining ingredients in mixing bowl, stirring to blend well. Press mixture firmly into a 9-inch pie plate. Bake at 350° for 8 minutes. Cool before filling.
Mix all ingredients together. Put in casserole dish. Top with 2 cups crushed corn flakes in 1/4 cup melted butter. Bake 45 minutes at 350°.
Thaw orange juice and lemonade. (Do not add water.) Add lemon soda and bourbon. Freeze in 1/2 gallon containers. When ready to use, put in refrigerator to slush.
Heat oven to 425°. Grease a 13 x 9-inch pan or muffin pan.
Mix all in heavy saucepan. Cook and stir until thick, about 5 minutes.
Mix corn and nuts on a cookie sheet. (May take two.) Combine sugar, butter and syrup in a 1 1/2-quart pan; bring to a boil. Boil 10 to 15 minutes, stirring occasionally, or until a light caramel color. Remove from heat and stir in vanilla. Pour over corn; mix to coat and spread out to dry. Break apart and store in a tightly covered container. Makes 2 pounds.
Cook milk and corn meal (can be white or yellow) until thick. Add butter, sugar and salt. Dissolve yeast in warm water and let stand for 20 minutes. Then add eggs and flour. Combine with cornmeal mixture and add enough additional flour (3 to 3 1/2 cups) until a soft bun mix.
Cream butter and sugar together. Add eggs, 1 at a time. Then add bananas and nuts (if desired). Add milk with soda dissolved in it. Add flour and vanilla. Blend well. Pour into greased loaf pan. Bake at 325° for 1 hour.
Spread rice on	bottom	of dish. Layer chicken breasts on rice. Spread soup	over chicken.	Pour 4 cups water over soup. Sprinkle with onion soup mix. Cover with aluminum foil. Bake, covered, at 325° for 2 hours. Uncover and cook for 10 minutes.
Season steak with salt and pepper. Bake in iron skillet or baking dish. Combine soup and water. Pour over steak. Cover with foil and lid sealing tight. Preheat oven to 350°. Bake for 2 hours. Do not stir or uncover!!! Steak and gravy will be ready for table.
Drain Veg-All. Mix with other ingredients. Mix cracker crumbs and melted margarine; sprinkle on top. Bake at 350° for 30 minutes.
Mix ingredients and pour into unbaked 9 inch pie shell. Bake at 375° for 40 to 45 minutes.
Spray baking dish with nonstick cooking spray. Arrange chicken breasts in dish. Top each with slice of Swiss cheese. Combine the soups (undiluted). Sprinkle Stove Top with seasoning over top. Bake in 350° oven for 1 hour, covered. (You can combine soup, Stove Top and seasoning together and pour over top and bake.)
Prepare Jell-O as directed. Let thicken. Beat with mixer. Add pineapple, Cool Whip and pecan pieces. Keep in refrigerator until used.
Cook ground beef, onion and pepper until done but not dry. Drain. Add seasoning, Cheez Whiz and soup. Slice top off French bread. Remove inside and add to meat mixture. Spoon meat into hollowed out French bread bottom. Put top back on. Place in oven until bread is warm. Remove. Slice and serve. Oven temperature, 325°.
Boil peas and potatoes together until potatoes are tender, about 15 minutes. Drain. Add milk to almost cover vegetables. Add 2 tablespoons margarine and heat. Stir in cornstarch and water mixture until thickens. Salt and pepper to taste.
In shallow bowl, combine flour, salt and pepper. Dip veal cutlets in flour mixture.
Lay rolls flat; overlap perforated edge. Flatten to 1/16-inch with a lightly floured rolling pin. Cut into 2 1/2-inch circles. Combine cheese and green chilies. Preheat oven to 375°. Place 1 teaspoon cheese mixture off center of each circle. Fold closest edge over to cover cheese. Fold in both sides, envelope fashion. Roll and place, seam side down, on a baking sheet. Bake for 8 to 10 minutes. Serve immediately with taco sauce. Makes 32 miniature rellenos.
Cook until thickened and dogs are piping hot. Leave dogs in sauce and use toothpicks for serving. Using regular franks are better, for the ends get all rounded as they cook.
Put rice in a well-buttered casserole dish with the milk and sugar; place butter sparingly over the top and sprinkle with nutmeg. Bake at 300° for 2 to 3 hours.
In a medium bowl, combine flour, soda, baking powder, cinnamon, nutmeg and salt; set aside. In a large mixing bowl, cream the butter and sugar. Add pumpkin, egg and vanilla; beat until light and creamy. Mix in dry ingredients until well blended. Add raisins. Drop by rounded tablespoonful onto greased cookie sheet. Bake in preheated 350° oven for 15 to 20 minutes. Cool.
Cut potatoes. Fry bacon until crisp. Mix all the ingredients together and pour hot grease from bacon over. Then mix 1 beaten egg, 1 tablespoon sugar and 1/3 cup vinegar. Cook over low heat, stirring constantly, until thick. Pour over salad.
Slice bread lengthwise into top and bottom halves. Melt or soften butter or margarine. Mix with Miracle Whip, garlic, cheese and seasonings. Spread mixture evenly on bread. Broil until bubbly and just beginning to brown. Serves 4 to 6.
Preheat oven to 300°. Salt and pepper chicken and dip in melted butter. Pour excess butter in a 9 x 11-inch casserole dish. Mix soups and rice and pour in casserole. Place chicken breasts on top. Bake in a 300° oven for 1 hour and 5 minutes. Cover with aluminum foil and bake an additional 35 minutes.
Using a microwave-safe container, cut Velveeta into 1-inch chunks and combine with Ro-Tel tomatoes. Melt in microwave on High for 2 minutes. Stir at the end of 2 minutes.
Brown hamburger and onions. In saucepan, mix hamburger, tomato sauce and tomato paste. Then season to taste with salt, pepper, garlic, basil, parsley and oregano. Cook on medium heat, stirring occasionally.
In large bowl, stir together first 5 ingredients until well blended. Stir in nuts. Pour into pastry shell. Bake in 350° oven 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean.
Saute garlic in pan until lightly brown. Add paste slowly and simmer until pasta cooks down to brownish color; add water a little at a time, then add beans. Cook pasta al dente; drain and add to beans mixture. Serve as soup, then enjoy! Top with grated Italian cheese if desired.
Save egg whites for topping. Save 1/2 of coconut for topping. Mix all ingredients. Pour into pie crust. Bake at 350° for 35 to 40 minutes. Make meringue using egg whites and coconut. Put on baked pie and bake meringue until done.
Work flour, baking powder and sugar into the fruit-nut mixture. Add vanilla and beaten eggs. Bake 1 1/2 hours at 325°.
Combine flour, cornmeal, salt and pepper. Stir in egg. Add okra and onion. Mixture is very stiff and does not hold together well. Drop by tablespoonful into hot oil. Deep-fry until golden brown or desired crispiness. Drain on paper towels.
Combine ingredients and mix thoroughly. Form in a loaf and bake in a loaf pan for 1 hour at 350°.
In 8-inch skillet heat margarine until bubbly and hot, add celery and garlic. Saute until garlic is lightly browned. Add zucchini and saute until tender - crisp. Stir in tomatoes and seasonings. Simmer until most of the liquid has evaporated; 5 - 10 minutes.
Lightly grease cookie sheet. Blend biscuit mix and brown sugar in a mixing bowl. Beat eggs, milk, vanilla extract and orange extract until blended. Make a well in center of dry ingredients and add liquid mixture all at one time. Beat until batter is smooth. Carefully scrape around sides and bottom of bowl several times during mixing. Drop dough by teaspoonfuls about 2 inches apart onto cookie sheet. Bake at 375° about 10 minutes or until delicately browned. Makes about 5 1/2 dozen chews.
Prepare corn as directed on package, using a 1 1/2-quart saucepan. Drain. Stir in remaining ingredients. Heat over medium heat, stirring occasionally, until hot.
Bake potatoes. Take skins off, cool and mash well. Add 1/2 cup butter, sugar, eggs, vanilla and milk to sweet potatoes, mixing well. Pour the mixture into a baking pan or casserole dish. Bring the cream to a simmer in small saucepan. Add the brown sugar and stir until dissolves. Cook the mixture over medium heat until it reaches the soft ball stage on a candy thermometer. Remove from heat and beat in the melted butter and chopped pecans. Pour over sweet potatoes. Bake at 350° until hot and beginning to brown.
Mix together corn, eggs, cream, salt and 1/2 the cracker crumbs. Pour into buttered baking dish. Sprinkle remaining crackers on top. Dot with butter. Bake at 350° for about 1 hour. Serves 18 to 20.
Preheat oven and baking sheet to 375°. Remove pie crust from freezer.
Cream butter and gradually add sugar. Cream together until light and fluffy. Add beaten eggs. Sift flour, salt and spices. Dissolve soda in buttermilk and add to creamed mixture. Add flour mixture to the creamed mixture slowly and beat well after each addition. Lightly dredge fruit and nuts with extra flour and add to mixture. Add jam and stir well. Pour batter into greased and wax-paper lined pans. Use 2 (9-inch) pans. Bake at 325° for 40 minutes. Ice with a caramel icing.
Preheat oven to 350°. Place 1/4 of the tortilla chips on each of 2 ovensafe platters or baking sheets. In medium bowl, toss cheese, chilies and onion to mix. Sprinkle 1/4 of the cheese mixture over chips on each platter. Top with remaining chips and cheese mixture. Bake 5 minutes or until cheese is melted. Serve at once.
Mix cereal and peanuts in large bowl. Melt almond bark in microwave (small bowl) for 3 or 4 minutes, stirring once or twice. Pour over mix and mix well. Drop by teaspoon onto wax paper. Let stand until hardens.
Blend sugar, butter and lemon rind together until light and creamy. Beat in egg. Sift together flour, baking powder and soda. Alternately add the sifted ingredients to the sugar mixture with the banana pulp, beating batter after each addition until smooth. Place in greased 8 x 4-inch loaf pan and bake at 350° for about 1 hour or until done.
Cream butter, peanut butter and vanilla. Mix well with powdered sugar and roll in marble size balls. Dip in chocolate melted with paraffin in a double boiler.
Soak bread in milk and eggs. Mix other ingredients. Put cereal or crackers on top, crushed. Melt 2 tablespoons butter over top. Bake at 350° until it bubbles good.
Season fillets with seasoned salt and pepper. In melted butter, place fillets. Remove fillets from butter and coat in buckwheat flour and place back into melted butter again. Once fish is covered with butter, remove fish and place on cookie sheet. Bake at 350° until golden brown, about 20 minutes.
Blend ingredients in a bowl and serve on apple slices. Refrigerate in an airtight container.
Fry bacon, onion, celery, green pepper and bay leaves until brown. Add remaining ingredients and shape meat loaf. Bake at 350° for 45 minutes.
Shake chicken in plastic bag containing enough flour to coat it heavily. Mix apricot nectar and onion soup. Spray a roasting pan with Pam and place floured legs in it. Pour nectar and soup over the legs and cover. Cook in 350° oven until chicken is tender. (You may use whole chicken, cut up, if you like.)
Heat oven to 300°. Combine margarine, sugar and crumbs. Press on bottom of pie pan. Beat cheese until fluffy. Slowly add Eagle Brand until smooth. Beat in eggs and lemon juice. Pour in pan and bake for 50 minutes or until the center is firm. Top with sour cream. Bake approximately 8 minutes longer. Cool and chill. Top with desired fruit topping. (You may substitute pie crust with ready made frozen graham cracker pie crust.)
In a large saucepan, mix all ingredients and heat until red hots and marshmallows are dissolved. Add more red hots or marshmallows as desired for color or fluffiness. Add a small amount of sugar, if needed. Applesauce can be served warm or cold. Keeps well for a long time in refrigerator.
Place raw vegetables in food processor. Process until finely chopped. Put vegetables into Dutch oven or 6-cup saucepan.	Add water, garlic, seasonings and tomatoes. Bring to a boil, then lower heat and simmer uncovered until the carrots are tender about 20 minutes. Do not overcook. Serve hot or cold. Yields 6 servings. Serving size is 1 cup or 8 ounces.
Brown the meat and onion. Drain fat. Stir in flour, salt and garlic. Add milk and cream cheese. Cook and stir until mix is smooth and bubbly. Add moderate amount mixture to egg and return egg to skillet. Cook and stir over medium heat until thick. Stir in cooked broccoli. Set aside.
Evenly spread pineapple in a greased 13 x 9 x 2 baking dish. Carefully, spread pie filling on top. Sprinkle with dry cake mix. Dot with butter. Bake in oven at 350° for 50 to 60 minutes.
Spray pie pan or baking dish with nonstick cooking spray. Place sliced apples at the bottom of the dish. Sprinkle with sugar and cinnamon. Mix the remaining ingredients and pour over the apples. Bake at 350° for 45 minutes or until golden brown. Serve hot or cold. It is good with ice cream.
In a large bowl, combine all ingredients and spread in baking pan. Bake at 350° for 50 minutes.
Cut sausage into 1/2 inch slices. Heat oil in Dutch oven and brown sausage. Remove. Add onion, bell pepper, and celery. Cook, stirring occasionally, until softened. Add broth and spices. Lift tomatoes out of juice (reserving juice), break tomatoes up with a spoon, and add to pan. Add about half the juice. Bring to a boil. Add sausage. Reduce heat and simmer about 30 minutes. Add shrimp and cook through (3 to 5 minutes). Serve over rice. (Use remainder of tomato juice if more liquid is needed. Adjust spices to taste.)
Cook lasagna; drain. Combine cottage cheese, eggs, Parmesan cheese and parsley. Brown ground round; drain. Add jar of spaghetti sauce.
Mix first 4 ingredients. Use half of mixture to cover bottom of 13 x 9 x 2-inch pan. Fill with diced rhubarb. Cook last 4 ingredients until thick and clear. Pour evenly over rhubarb. Cover with remaining crumb mixture. Cook at 350° for 1 hour. Serve warm with whipped cream or ice cream.
Dissolve yeast in water. Add sugar, salt and beaten egg. Blend in 1/2 of the flour; mix well. Stir in oil and rest of flour. Let rise until double in size. Punch down and make into buns. Let rise until double in size and bake at 375° until golden brown.
Put all vegetables and water in a large soup kettle and simmer for 2 to 3 minutes. Put in jars and cook in hot water bath for 2 hours.
Preheat oven to 350°. Combine flour, baking soda, cinnamon, cloves, nutmeg and salt in bowl. In another bowl, combine butter, brown sugar and egg; beat until light and fluffy. Gradually add flour mixture alternately with apple juice. Stir in grated apple, raisins, nuts and 1 1/2 cups butterscotch flavored morsels.
Fry approximately 8 strips of bacon. Dry and crumble in mixture. Use grease from bacon to bake in cornbread. Bake at 350°.
Mix all. Pour into two unbaked pie shells. Bake at 350° for 30 to 40 minutes.
Put all ingredients into food processor. Blend well; process until smooth. Put cheese spread into a serving container or shape into a ball and roll in chopped nuts or parsley. Cover and refrigerate overnight. Serve with assorted crackers.
Preheat oven to 375°. Add yeast to warm water. Add sugar. Set aside until yeast activates and foams on top. Add oil.
Cut liver into serving sizes. Brown both sides in fat. Sprinkle with salt and pepper. Put liver and drippings into a large casserole. Add onions and potatoes; sprinkle with more salt and pepper. Top with bacon slices. Cover casserole and bake at 350° for 1 hour. Then uncover and bake 15 minutes longer to crisp bacon.
Crush up graham crackers (fine). In a very large bowl mix all the ingredients up after you chop them. Put in the milk last. Line cracker box with wax paper or you can use a cookie tin. Press mixture in box.
In medium bowl, combine tomatoes, salsa, onion, garlic and salt; set aside. Coat chicken with flour. Spray a large skillet with Pam; add 1 teaspoon olive oil and heat over medium heat. Saute chicken 3 to 4 minutes on each side or until golden brown. Pour sauce over chicken; cover and simmer 15 to 20 minutes or until chicken is tender.
In heavy saucepan, add milk, marshmallows, chocolate, sugar and salt. Bring to full rolling boil over medium heat, stirring continuously. Boil for 5 minutes. Continue stirring. Remove from heat and add remaining ingredients. Spread in buttered 9-inch square pan. Chill until firm. To cut, use knife dipped in hot water.
Mix and pour into 9 inch pie crust. Bake 375° for 10 minutes, then reduce heat to 350° and bake 45-55 minutes.
Mix mayonnaise, vinegar and sugar to taste. Add cabbage and stir. Add peanuts to taste just before serving.
Rinse and drain spinach. Mix spinach with cheeses, egg whites and flour. Place mixture into a greased casserole dish. Dot with margarine. Bake at 350° for 30 minutes, covered. Remove cover and sprinkle with crushed crackers. Bake an additional 30 minutes.
Combine the last 3 ingredients and press into bottom of the unbaked pie shell. Prick sides of shell with fork. Bake at 450° for 10 minutes and cool.
Beat eggs; add sugar, oil and vanilla. Mix well. Stir in zucchini. Add remaining ingredients and beat well. Pour batter into greased loaf pan and bake at 350° for 1 hour. Can bake in small individual baking pan reducing baking time. Have fun! Makes nice gifts!
Cream first 4 ingredients. Place apples in greased casserole. Press cheese mixture over and into apples. Pour 1/2 cup cream or canned milk over top. Bake at 350° for 30 minutes.
Combine all ingredients except lettuce. Chill until serving time. Serve mounded on lettuce leaves.
Cut cauliflower into small pieces. Roll in meal, salt and pepper. Fry until done.
Wash rice 4 to 5 times or soak overnight. Combine everything but rice, cheese and chicken.
Thaw and squeeze spinach until dry. Stir together spinach and remaining ingredients. Blend and chill. Serve with cheese flavored crackers.
Mix all ingredients together except chocolate chips. Sprinkle chips on top and bake in a 9 x 13-inch pan (greased and floured) at 325° for 40 to 45 minutes.
Dissolve sugar in water. Add drink mix and pineapple juice. Add ginger ale just before serving and pour over ice cubes.
Brown meat with onion, bell pepper and celery. Drain. Cook broccoli as package directs. Drain. Combine meat mixture and cooked broccoli with soup and cream cheese. Add salt, pepper and garlic powder to taste. Brown for about 10 minutes. Pour into pie shell. Top with grated cheese. Bake 20 minutes at 400°. Let cool about 5 minutes before cutting.
Cook potatoes, then add French onion soup, smoked sausage and Stove Top stuffing, and oleo then salt and pepper to taste. Add all ingredients to water you cook potatoes in about 5 to 6 cups water. Add water to thin.
Put all ingredients in a turkey bag; then put bag in a large roaster pan. Soak overnight in refrigerator. Don't punch hole in bag. Put in a 200° oven not over 210°. Cook at least 8 hours but for each pound of beef cook an hour. Cool in bag. Carefully take meat out of bag. Cut a hole in corner of bag and drain until reaches grease. Put gravy over sliced brisket.
Wash 2 cups of bean mixture (all sold in 1 package at store). Place in large dish. Cover with water and add 2 tablespoons salt. Let stand overnight and drain. Add 2 quarts water and ham hocks; simmer slowly 2 1/2 to 3 hours.
Drain hominy and add soup, bell pepper and onion to liquid. Add seasoning of choice and simmer mixture until onion and bell pepper are tender. Add hominy and cook about 10 minutes until hot.
Butter a big flat casserole. Place a layer of onions on bottom, then a layer of potatoes, then a layer of carrots. Salt and pepper. Mix 1/2 can of water with 1 can of soup. Pour over potatoes and carrots. Place slightly browned pork chops on top. Bake at 350° for 1 1/2 hours covered. Uncover the last 15 minutes if not brown enough. The amount depend on you.
Sift together flour, cinnamon and allspice. Mix chopped nuts and raisins and dust. Cream sugar and butter or oleo. Add eggs and applesauce mixed with soda. Mix sugar mixture with flour mixture. Beat until mixed. Add nuts and raisins.
Mix ingredients in 2-quart container and refrigerate overnight. Serve with vegetable sticks if you desire.
Trim fat from chops. Brown chops in skillet. Season with salt and pepper. Combine remaining ingredients in bowl. Place chops in baking dish. Pour sauce over chops. Cover and bake in 350° oven 45 to 60 minutes, depending on thickness.
Mix together in greased pan. Bake in a 300° oven for 1 hour or longer, depending on oven.
Cook broccoli as directed. Drain. Cook Cheez Whiz, mushroom soup, onions, butter and water until cheese melts. Add rice and cooked broccoli. Put in casserole dish and bake at 350° for 35 minutes.
Combine 1/2 cup sugar and 2 tablespoons flour. Add nutmeg and toss well into mix. Turn into pie shell and sprinkle with lemon juice. Combine remaining 1/2 cup sugar and 1/2 cup flour. Rub in the butter and sprinkle the topping evenly over apples. Place pie in large heavy paper bag. Fold over twice and close with paper clips. Place bag on cookie sheet. Bake at 425° for 1 hour. Remove pie. Let cool.
Cook broccoli until done. Drain. Mix everything together. Mix in cut up broccoli. Pour in casserole dish. Top with extra cheese. Bake at 350° for 30 minutes or until set.
Separate eggs while cold. Beat yolks with fork. Set whites aside at room temperature for meringue. Measure cornstarch, sugar and salt into heavy 2-quart saucepan. Mix well, using wooden or metal spoon. Add hot water and stir until smooth; put over high heat and bring to boil, stirring constantly. When mixture begins to thicken, reduce heat, let bubble for 8 minutes, remove and add some of hot mixture into egg yolks and beat until blended. Then add hot mixture. Cook at medium heat for 5 minutes. Add rind and butter; then add lemon juice in 1/4 teaspoons and stir each time. Let cool.
Melt butter. Mix all ingredients together in a large bowl. Pinch off small balls. Pat down with fork on cookie sheet. Bake until light brown. Store in a covered cookie jar after cooling. Bake at 350°.
Drain and mix beans together. Place into baking dish. Cover beans with remaining ingredients. Bake for 1 hour at 350°. If using crock-pot, cook for 3 hours. Dried beans may be used after soaking.