HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook heart in water until tender. Cube bread. Mix with milk and broth. Add butter, onion, sage and pepper; mix well. Spread half of mixture in baking pan. Cut heart in half; place over dressing. Cover with remaining dressing. Bake at 350° until brown. Yields 6 to 8 servings.
Preheat oven to 325°. Combine hash browns, soup, sour cream and cheese. Spread evenly in a 9 by 13 inch ungreased pan. Cover pan with foil. Bake for 2 hours (remove foil after one hour). Spread topping evenly over potatoe mixture and bake an additional 20 minutes or until golden brown.
Mix and drop by spoonfuls in 9 portions on apples. Bake at 375° for 35 to 40 minutes.
Dissolve jello in hot water (drain pineapple). Then add all ingredients together. Mix well and chill.
Cream together butter and sugar. Have flour sifted 3 times with cream of tartar. Add flour and eggs alternately, beginning with flour and ending with flour. Add vanilla. Bake for 1 hour and 10 minutes.
Lightly grease 13 x 9 inch pan. Mix margarine, sugar and milk in heavy 2 1/2 to 3 quart saucepan; bring to full rolling boil on medium heat, stirring constantly. Continue boiling 5 minutes on medium heat or until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching. Remove from heat. Gradually stir in chips until melted. Add remaining ingredients, mix well. Pour into prepared pan. Cool at room temperature, cut into squares.
Brown meat with salts. Add cheese and onion. In a saucepan heat soup, milk, Velveeta, dip mix, chilies and pimento. Soften tortillas, add meat mixture, roll and place in greased casserole. Pour soup mixture over and bake for 30 minutes at 350°.
Cook rice in water until tender. Drain rice, reserving water. Dissolve jello in 1/2 cup hot rice water. Add sugar, rice and pineapple. Refrigerate. When partially set, add Cool Whip.
Coat cubed beef with flour and brown in hot oil on all sides in a Dutch oven or large saucepan. Add lentils, tomatoes, soy sauce and 1 3/4 cups water. Stir once. Cover and simmer 2 hours or until beef and lentils are tender, stirring mixture gently occasionally. Stir in jalapeno peppers and cook only until heated. Serve with sour cream, cilantro and diced red bell pepper, as desired. Crusty French bread and a salad make a nice meal.
Dissolve gelatin in hot water. Add whole cranberry sauce and stir until blended. Chill until partially thickened. Add nuts and crushed pineapple. Pour in greased dish. Chill.
Mix ingredients. Bake at 350° for 30 minutes, stirring every 10 minutes to crumble and to golden brown.
Scald milk and pour over bread crumbs. Cool and add other ingredients, mixing well. Pour into a 1 1/2-quart casserole. Bake about 1 hour at 350° until you can insert a knife and it comes out clean.
Combine butter, evaporated milk, sugar and salt in saucepan over medium heat. Bring to a boil. Cook 3 minutes, stirring constantly. (Start timing when mixture starts to "bubble" around edges of pan.) Remove from heat. Stir in marshmallows, chocolate chips, vanilla and nuts. Stir vigorously for 1 minute until marshmallows melt and blend. Pour into 8-inch square buttered pan. Cool. Cut into squares.
Mix ingredients in order given. Pour into a greased loaf pan or casserole dish. Form into a flat loaf. Bake 1 1/2 hours at 350°. Serve immediately with or without ketchup.
Heat butter in a heavy skillet. Add ground beef and onions. Saute until meat is browned, stirring to crumble; drain off pan drippings. Combine mushrooms, tomato sauce, tomato paste, oregano and garlic powder. Add to meat mixture; mix well. Simmer, uncovered, for 15 minutes. Cook spaghetti according to package directions; drain. Place half of spaghetti in buttered 9 x 13-inch baking dish.
Combine ingredients and pour into loaf pan. Bake in 350° oven for about 1 hour.
Crumble beef into 6 to 8-quart pot; cook over moderate heat 3 to 4 minutes. Add onion and cook until limp. Add tomatoes, water, bouillon, basil, oregano and garlic salt. Bring to boil; reduce heat; cook gently 5 to 10 minutes. Add frozen vegetables and macaroni. Add zucchini, wine, garbanzo beans, kidney beans and cook until macaroni is tender. Sprinkle with grated Parmesan cheese.
Cream butter and sugar. Add eggs, soda, baking powder and extract, then add milk and flour. Add in small amounts until dough is stiff enough to roll. Roll out and cut as desired. Bake at 300° to 325° until lightly browned.
While rice is cooking, cut steak to 1/4-inch thickness and cut into 1/4-inch wide strips. Mix with paprika. Allow to stand while preparing other mixtures.
Mix chocolate cake mix as directed, except substitute 1/2 cup butter for oil. Pour 1/2 of cake mix in a 9 x 13-inch pan and bake at 350° for 10 minutes.
Cream together margarine, sugar, eggs, vanilla, salt and soda dissolved in sour milk. Add apples and sifted flour.
Mix salt and flour. Mix yeast and water; let bubble. Add sugar, milk and shortening. Start mixing; add salt and flour mixture evenly. Pinch and bake at 350° until done.
Cream butter and sugar. Add eggs and beat. Add vanilla. Add dry ingredients alternately with sour cream. Drop one full tablespoon of mixture on greased cookie sheet. Sprinkle with cinnamon-sugar. Bake at 400° for 10 to 12 minutes.
Cream butter. Add sugar, cream well. Add 1 egg at a time. Beat well after each egg. Reduce speed. Alternate flour and sour cream. Add vanilla. Add black walnuts, if desired. Bake in greased tube or Bundt pan at 325° for 1 1/4 hours. Test for doneness as it may take a longer baking time.
Cook the first 3 ingredients according to directions on grits box. Do not use instant grits. Into hot grits, stir remaining ingredients. Sprinkle with paprika and bake at 350° for 30 to 40 minutes.
Thoroughly cream oil, butter and both sugars. Add vanilla and eggs. Sift dry ingredients into creamed mixture and mix well. Chill the dough before shaping. Preheat oven to 375°. With spoonful of dough, roll into ball. Roll each ball into granulated sugar or colored sugar. Place on greased cookie sheet. Press a crisscross design on top of each cookie using a fork. Bake at 375° for 8 to 10 minutes. Dough may be kept in refrigerator for several days.
Saute shallots in 1/2 stick of butter. Add thyme, bay leaves and dash of cayenne and saute for 3 minutes. Remove bay leaves and add shredded crab meat, pimentos and dash of Tabasco. Blend flour and rest of butter. Add milk and cook until it thickens slightly. Combine mixtures, adding wine and brandy. Spread on toast rounds and top with grated cheese. Broil quickly so cheese will melt. Makes approximately 1 cup.
Mash cream cheese with fork. Add mayonnaise; blend well. Stir in pecans, salad olives, olive juice and pepper.
Beat cream cheese and milk in small mixer bowl on medium speed, scraping bowl often, until smooth (1 to 2 minutes). Add cheese and green onions. Continue beating until well mixed (1 to 2 minutes). Cover; refrigerate at least one hour. Shape into 1-inch balls; roll in pecans. To serve, place pretzel stick in each ball.
Mix all ingredients in a large mixing bowl. Add Miracle Whip, more or less to taste. Refrigerate immediately.
In a large saucepan, brown the beef cubes (half at a time) with onion and garlic in hot oil. Stir in beef broth, water, sugar, oregano, cumin, cayenne, paprika and bay leaves. Bring to a boil and reduce heat; simmer, uncovered, for 1 1/2 hours. Stir in chili peppers and corn meal. Simmer 20 more minutes, stirring occasionally. Remove bay leaves and serve over a bed of rice and beans. (Don't forget the cornbread!!!)
Cook raisins with just enough water to cover them. Cook until water is almost cooked out of them, then add milk and bring to a boil. Mix sugar and cornstarch together. Pour into boiling raisins. Cook until desired thickness, or if needed add more cornstarch. Pour into pie shells and put top crust on it. Spread melted butter over crust and sprinkle with brown sugar. Bake at 350° for 30 minutes or until top crust is browned. Makes 2 pies.
Press 1 package crescent rolls onto bottom of a 9 x 13-inch pan. Mix the cream cheese, vanilla and 1 cup sugar until creamy. Pour over bottom layer of rolls. Roll out the second package of rolls and put on top of cream cheese mixture. Melt butter. Pour over entire cake. Mix 1/2 cup sugar and 2 teaspoons cinnamon and sprinkle on top. Bake for 30 minutes at 350°.
Cook chicken until tender. Remove the skin and the chicken from the bone. Break up the chicken. Add 3 cups broth to the Stove Top stuffing. Let stand about 5 minutes, then mix up with a fork. In a large baking dish, layer chicken and stuffing. Bake at 350° for 30 minutes.
Combine gelatin with boiling water in large bowl, stirring until gelatin is dissolved. Fold in strawberries with juice. Add drained pineapple, mashed bananas and nuts (chopped). Turn 1/2 of mixture into a 12 x 8-inch dish; refrigerate until firm. Spread top with sour cream; add rest of strawberry mixture. Refrigerate; cut into squares to serve.
Stir dry ingredients with a fork to work air into them. Pour melted shortening into milk and stir quickly to keep from hardening.	Add to dry ingredients gradually to make a thick dough. Preheat 12-inch Dutch oven and	put baking pan in bottom of Dutch oven. Drop tablespoons	of mix in pan and cover. Bake 10 minutes at medium-high heat.
Place chicken in electric skillet. Set temperature to 350°. Mix ketchup and Coke and pour over chicken. Cook for 1/2 hour with lid on. Turn chicken often. (You can also fix this on the stove top.)
Mix well all ingredients and pour into a well-greased 13 x 9 x 2-inch Pyrex dish. Bake at 350° for 45 to 55 minutes or until lightly browned on top.
Blend together all ingredients. This will be a very moist dough. Spoon by teaspoon onto cookie sheet. Bake about 12 to 15 minutes at 350°.
Mix together and pour into two unbaked pie shells. Bake at 350 degrees for 1 hour.
Grate cabbage and carrots. Mix together remaining ingredients. Add to cabbage and carrots. Serves 125 people.
Heat oven to 400°. Prepare your favorite lattice pastry. Beat eggs slightly and stir in remaining ingredients. Pour into pastry-lined pie pan and dot with butter. Cover with lattice top. Cover edge with a 2 to 3-inch strip of aluminum foil to prevent excessive browning; remove foil for last 15 minutes of baking. Bake 50 to 60 minutes or until crust is golden brown. Serve warm.
Place corn in a baking dish. Cut margarine and cream cheese into corn. Cover and bake at 350° for 1 1/2 hours. Stir and serve.
In pan, melt margarine; add mushrooms and green onion and saute. Blend in flour. Gradually stir in milk and broth. Cook until mixture boils and thickens. Add cubed turkey. Serve on Pepperidge Farm pastry shells.
Sift flour, salt and baking powder together. Mix shortening in with hands. Stir in just enough milk to make a stiff dough. Knead on floured breadboard or cloth. Shape into biscuits 1/4 inch thick with hands. Bake in a 450° oven for 10 minutes or until golden brown.
Cut cheese and salami into 1-inch strips. Crush bacon. Mix cheese, salami and bacon with lettuce, onions, celery, green pepper, cucumbers and tomatoes; toss lightly in a wooden bowl, rubbed with garlic. Mix vinegar, bean drippings, pepper and salt and pour over the salad. Decorate with olives and eggs. Serve with garlic butter on sourdough bread or rye bread. Yields 10 to 12 servings.
Flake tuna. Add eggs, olives, pickles and mayonnaise; blend well. Serve on lettuce.
Mix above ingredients. Drop on greased cookie sheet and bake at 380° for 10 minutes.
Combine meat, crumbs, onion, green pepper and seasonings. Mix in half of the tomato sauce (reserve remainder). Form meat mixture in 8 balls; place in muffin tins and top with reserved tomato sauce. To catch any run-over, place pan on cookie sheet. Place in 375° oven for 35 minutes.
Melt almond bark and peanut butter in microwave or double boiler, stirring often to mix well. Add all remaining ingredients. Stir	with wooden spoon to coat evenly. Drop by teaspoonful onto waxed paper. Yields 11 dozen.
Heat oven to 375°. Separate dough into 4 long rectangle squares. Spread in ungreased pan. Pinch to seal seams. Cook 14 to 18 minutes or until golden brown. Cool completely.
Cream butter. Gradually add sugar, beating until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Stir in vanilla.
Combine peaches and sugar and let stand overnight. In morning, add grated rind of one orange and its juice and pulp of two oranges. Add cut up cherries as well as juice. Cook one hour only, after it starts to boil. Enjoy it.
Blend pudding with milk. Cream in the cream cheese. If not sweet enough, add powdered sugar to taste. Fold in Cool Whip. Layer cookies and cream mixture (1 layer of cream and 1 layer of cookies). On the last layer of cream, top with remaining cookies and refrigerate.
Preheat oven to 325 degrees. Separate egg and yolk. Beat egg white with beater until it is foamy. Put spread on bread. Spoon egg white onto bread. Add egg yolk to center of egg white. Bake for 15 minutes or until yolk is cooked and white is golden.
Soften cream cheese. Add parmesan cheese, horseradish, olives and pecans. Blend well. Divide mixture in half and shape into 2 logs or rolls, using plastic wrap to shape (mixture is sticky). Chill logs wrapped in plastic wrap for several hours. Chop dried beef into tiny pieces. Unwrap logs and roll in chopped dried beef. (Logs could also be rolled into chopped nuts.) Serve on plate or cheese board with crackers. Decorate with parsley.
Cook chicken, celery, onion and peppercorns in Dutch oven with only enough water to come to tips of wings for 1 to 1 1/2 hours. Remove chicken from pot; cool and remove meat from bones. Cook noodles in chicken water in Dutch oven, stirring at first. (There will not be much water, but don't add any, because noodles are to absorb all of broth.) Add chicken and soups to noodles (and mushrooms if desired). Transfer to 9 x 13-inch pan; grate cheese on top. Bake at 350° in oven until cheese melts and casserole is bubbly, about 25 minutes. Casserole can be frozen before baking or divided. Freeze half for another meal. Can be cooked frozen for 65 minutes at 350°.
Combine first 4 ingredients; slowly bring to a boil and remove from heat. Add peanut butter; stir until blended, then add the oats. Mix well. Immediately drop by spoonfuls onto wax paper and cool. Enjoy. These are actually more like a candy - very sweet.
Cut biscuits into quarters. Mix cinnamon and 3/4 cup white sugar. Coat biscuit quarters with cinnamon-sugar mixture. Drop into greased Bundt or tube pan. Use remaining sugar mixture and add 1/2 cup white sugar and 1/4 cup brown sugar to make 1 cup. Melt butter and add sugar mixture. Bring to a boil over medium heat. Pour over biscuits. Add raisins and nuts, about 1/2 cup total, if you wish. Bake at 350° for 45 minutes. Remove from pan immediately. Pull apart. Do not cut.
Beat eggs. Add oil. Beat again. Add salt, pepper and poultry seasoning. Beat. Add vinegar. Beat. This is enough sauce for 6 or 7 halves of chicken. Put chicken in sauce to soak the day before you need it. The longer it soaks, the better.
Dissolve yeast in water. Heat milk and butter to scalding point. Remove from heat and let cool. Beat eggs slightly and add to yeast. Add milk and mix well. Combine 5 cups of flour and the sugar in a bowl. Pour in milk mixture and stir until blended. Dough will be sticky. Pour onto a floured surface and knead 10 minutes. Add flour as needed. Place the dough in a greased bowl, turning the dough to cover with the grease. Cover and let dough rise until it is doubled in size. Turn dough out and divide into 3 balls. Either braid or lay on a cookie sheet or place each in a bread pan. Let rise for 1 hour. Bake at 350° for 35 to 45 minutes. Makes 3 loaves.
Drain all of the beans. Combine. Add green pepper and onion. Combine sugar, vinegar and salad oil. Bring to a boil. Add salt and pepper. Pour over vegetables and toss. Chill 12 to 24 hours. Toss 2 or 3 times. Drain before serving. Serves 6 to 8.
Press into 1 1/2-quart bowl; chill several hours. Turn out onto serving plate. Frost with one 8 ounce package cream cheese, mixed with 1/4 cup salad dressing. Garnish with grapes.
Heat oven to 400°. Grease 9 x 9 x 2-inch baking dish. Combine in bowl oats and brown sugar. Stir butter, syrup, salt and vanilla and mix thoroughly into oat mixture. Press dough in bottom of pan. Bake 8 to 10 minutes until it bubbles. Cool! Melt chocolate chips and spread on top. Sprinkle on nuts.
In skillet, brown ground beef and onion. Add 1 1/2 cups of the tomato sauce, reserving the rest. Add taco seasoning mix, stirring well to mix. Lime bottom of 13 x 9 x 2-inch casserole with 2 cups of the Doritos. Set aside remainder of chips. Spoon meat mixture over chips in casserole. Combine remaining tomato sauce and refried beans. Spread over meat mixture. Bake at 375° for 25 minutes, or until heated through. Sprinkle with cheese, lettuce, tomato bits and Doritos chips. Serve with hot sauce.
Mix flour with oil. Mix milk, sugar and soda. Mix yeast with water and add to buttermilk mix. Add all to flour and oil. Mix well. Let set in refrigerator overnight. Make biscuits and bake at 400° for 15 minutes or until done.
In blender combine all ingredients. Process for 1 minute or until ice cubes are crushed.
Line baking dish with foil. Put in roast and top with both soups. Cover with foil. Bake at 350° for 4 hours or until tender.
Mix all ingredients, except potato chips and grated cheese. I usually blend the mushroom soup with mayonnaise, adding a little milk to thin mixture slightly. Bake in buttered 1 1/2-quart casserole at 350° for 30 minutes. Sprinkle with chips and cheese and bake another 10 minutes.
Roast and shred into fine pieces the 2 pound roast. Add remaining ingredients. Cook 30 minutes.
Cover cabbage with water. Add 1 teaspoon salt. Let stand 1 hour; drain. Squeeze out excess moisture. Add grated carrot and green pepper (optional). Boil vinegar and water for 1 minute. Add mustard seed, celery seed and sugar. Cool to lukewarm. Pour over cabbage mixture. Freeze in plastic bags or containers. (Good after 1 week, 1 month or even 1 year!)
Preheat oven to 350°. Mix dressing, preserves and soup mix in a bowl. Pour over the chicken. Place chicken in refrigerator to marinate about 30 minutes. Place in a baking dish and bake for 1 hour at 350°. During the last 15 minutes, add carrots, peppers and pineapple. Serve over rice or noodles.
Mix all ingredients in large 13 x 9-inch dish and bake at 350° for 1 hour.
Use an 8 x 8-inch glass baking dish. Make a syrup of brown sugar, butter and water. Make batter by combining remaining ingredients. Bring syrup to a boil and drop batter by teaspoon into syrup. Bake at 400° for 30 minutes.
Mix cream cheese, pimento cheese, 1/2 of pecans, onions and Worcestershire sauce. Add pimento and sharp Cheddar cheese last. After mixing well, put in freezer for 10 minutes. Shape and roll in pecans.
Brown beef, onion and pepper. Add remaining ingredients with 1/2 cup water. Cook on stove over medium for 1 hour or in crock-pot for 3 to 4 hours.
Cream sugar, Crisco and egg and beat until smooth. Mix all dry ingredients together and slowly add to creamed mixture. Hand mix raisins, bits, nuts and apples. Drop by spoonful on greased cookie sheet. Bake at 375° for 12 to 15 minutes.
In blender combine the flour, eggs, milk, salt and a few grindings of pepper and blend at high speed for 2 to 3 seconds. Scrape sides of blender and blend again for 40 seconds. Refrigerate the batter for at least 1 hour. Preheat oven to 400°. Place sausages in a heavy skillet and prick them once or twice with a fork. Sprinkle them with 2 tablespoons water. Cover and cook on low heat 3 minutes. Remove top and cook until brown. Arrange sausages in a single layer in baking dish. Moisten with 2 tablespoons of drippings. Keep 1 inch apart. Pour batter over them and bake in middle of oven for 30 minutes or until pudding has risen over top of pan and is crisp and brown. Serve at once. Serves 4.
Brown hamburger meat and onion. Add catsup, mustard, salt and pepper to taste and chicken gumbo soup. Stir and heat until bubbly. Serve on open faced hamburger buns.	This is quick and easy and kids like it!
Cook rice until fairly tender (makes about 2 cups). Saute onion in butter. Cook broccoli in salted water and drain. Toss all together and add Cheez Whiz. Put in buttered casserole dish. Heat in 350° oven until it becomes bubbly, 5 to 10 minutes.
Cook until thick and cool. Fold in 1 cup cream, whipped. Spread on firm Jell-O and sprinkle with grated cheese.
Dissolve sugar in water in saucepan. Add rest of ingredients, except orange sections, and boil until slightly syrupy, about 20 minutes. Strain into serving bowl and cool slightly. Add oranges. Refrigerate until very cold.
Combine broccoli, raisins, sunflower seeds, onions and bacon pieces. Make dressing of remaining ingredients. Stir into first mixture; marinate for at least 2 hours before serving.
Gently toss grapefruit sections and sliced pitted dates with grapefruit juice seasoned with cinnamon, brown sugar and grated lemon rind. Bake, uncovered, in a moderate 350° oven for 30 minutes. Scatter chopped pecans on top before serving.
Butter an 8-1/2 inch springform pan. Coat inside of pan evenly with grated parmesan cheese. Cook spaghetti according to pkg. directions. Drain, rinse with cold water, drain again. Transfer spaghetti to a large bowl. Remove sausage from casing and discard casing. Crumble sausage in skillet and cook thoroughly over medium heat. Drain all but 1 Tbsp. drippings from pan. Add onion and mushrooms and saute until soft but not brown. Add to spaghetti to bowl. Add olives, eggs, parsley, salt and pepper. Toss to combine thoroughly. Turn half of spaghetti mixture into prepared pan.	Cover with cheese and top with remaining spaghetti mixture. (Can be covered and refrigerated at this point. Increase cooking time by 10 minutes if chilled.) Cover with foil and bake at 375 degrees 35 to 40 minutes or until thoroughly heated.	Remove from oven and let sit for 10 minutes. Run a knife around the inside edge of pan before unmolding. Cut into wedges and serve with spaghetti sauce.
Cook potatoes in their jackets. Cool, peel and cut into 1/2-inch cubes. Heat butter in a large kettle. Saute mushrooms a few minutes until lightly browned. Stir in flour, then milk, cream and consomme. Add cheese, salt, pepper and Worcestershire sauce. Cook, stirring, until smooth and thickened. Remove from heat and add the potatoes and onions, mixing carefully. Spoon into a shallow 4-quart casserole or two smaller ones, whatever best fits your oven. Remember that one shelf will be used for the chicken, the second for the potatoes. Cover casserole and refrigerate until 1 hour before serving. Bake in a moderate oven, 350°, for about 1 hour, or until golden on top and bubbly.
Cream margarine, sugar, eggs and vanilla. Add dry ingredients, bananas, sour cream and nuts. Mix well. Pour into a greased and floured loaf pan. Bake at 350° for about 60 minutes. Cake test with a toothpick. The more ripe the bananas, the better the bread!
Gingerly mix the first three ingredients until he is the consistency of putty in your hands. Smooth the mixture over with generous portions of smiling. Next, garnish with "I love you's." After mixture has been thoroughly blended, knead the dough out of his wallet and hand over the last two ingredients. Chill at home for 15 minutes while he goes out to get it.
Beat butter in a large bowl. Gradually add sugar, brown sugar and egg whites. Stir in peanut butter and vanilla. In another bowl, mix baking soda, flour and salt. Gradually add to other mixture. Stir in Butterfinger bars. Roll dough in 1 1/2 inch balls. Cook at 350° for 11 minutes. Cool 3 minutes.
Preheat oven to 450°. Combine tuna, egg, bread crumbs, onion, parsley, mayonnaise, poultry seasoning, mustard, black olives and almonds. Shape into balls (makes 40). Take each ball and roll in cornflakes, coating each ball. Dip balls into melted butter. Arrange in shallow baking pan. Bake ten minutes. Excellent hors d'oeuvres served on cocktail picks.
Brown ground beef and onion. Drain. Stir in pizza sauce, mushrooms and oregano. Refrigerate at least 2 hours. Heat oven to 400°. Spoon on hamburger buns and top with cheese. Bake 10 minutes.