HumbleIntelligence/food-ner-1-Million huggingface dataset:
Chop onion and pepper. Saute in low-fat oil. Add ground beef. Brown. Season with salt, pepper, etc. Add tomatoes; cook for 5 minutes. Pour over cooked noodles in casserole and mix well. Cover with aluminum foil. Bake 1 1/2 to 2 hours at 350°. Feeds 6 to 8.
Mix all ingredients together; pour into a casserole. Place casserole in a pan of hot water and bake at 350° for 1 hour.
Grease pie plate and fill 2/3 full with sliced apples. Mix all other ingredients together and pour over apple slices. Bake at 350° for 45 minutes. Quick, easy and delicious.
Brown meat. Add celery. Cook until done. Add red wine, water and onion soup. Simmer 10 minutes. Add gingersnaps. Mix. Then add carrots and limas.
Peel eggplant and cut into 1/2-inch slices. Put into boiling water and let come to a boil. Drain. Dip each slice in olive oil and roll in Italian bread crumbs. Place on greased baking sheet and bake at 375° for about 30 minutes.
Make cornbread according to recipe. Make roux (oil, flour and onions). Add mushroom soup. Boil giblets and grind (save broth to mix with cornbread and seasonings) until soft. Salt and pepper to taste. Add egg, parsley and garlic. Bake in greased casserole dish at 375° for 35 minutes.
Beat eggs and melt butter. Then add all ingredients and mix well. Add pecans and blend well. Pour into pie crust and bake at 375° for about 55 minutes.
Spread crescent rolls into a 10-inch pie plate. Baste with a thin layer of mustard and let dry. Cook and stir zucchini, onion and margarine (about ten minutes). Add parsley flakes, salt, pepper, basil, oregano, eggs and Mozzarella cheese. Pour into pie crust. Sprinkle with Parmesan cheese and bake for about 20 minutes at 375°. Do not overbake, just until filling has set. Let stand a few minutes before cutting and serving.
Mash bananas with a fork. Stir in ingredients and pour into a buttered loaf pan. Bake for 1 hour at 350°. This can be frozen after baked.
To make dressing, in a medium saucepan, combine sugar, vinegar, oil, salt and pepper. Bring to a boil. Remove from heat and cool completely. In a large bowl, combine peas, corn, beans and remaining ingredients. Add dressing and toss until vegetables are coated. Chill several hours or overnight. Stir occasionally.
Dip chicken halves in sauce. Place on broiler. Turn and baste every 10 minutes for 30 to 40 minutes. Makes enough sauce for 5 broiler halves.
Sift flour, sugar and salt together. On top of stove, bring to boil the water, cocoa and 2 sticks margarine. Pour over flour mix and blend. Add beaten eggs, sour cream and baking soda. Put in big cookie sheet pan. Bake 20 minutes at 400°.
Boil cranberries (will pop when done), sugar and water until done, stir in jello until dissolved. Stir in marshmallows and other ingredients place in mold and chill.
Cook onion and meat in olive oil and add all other ingredients and cook slowly for at least 3 hours.
Melt margarine or butter. Mix dry ingredients and add eggs, syrup and melted margarine. Beat well. Pour into a greased 9 x 13 inch pan. Bake at 350° for 40 to 45 minutes or until done. Pour hot frosting on hot cake.
Cover 13 x 9 pan with 12 pieces of chicken breasts. Lay strips of Swiss cheese on chicken, then Cheddar cheese. Then Mozzarella cheese.	Mix cream of chicken soup with water. Pour over chicken with cheese. Sprinkle dry mix of Pepperidge Farm herb stuffing mix and top with stick of melted margarine. Bake at 325° for about 2 hours.
Heat corn syrup and sugar to boiling in heavy 2-quart saucepan, stirring constantly. Remove from heat. Stir in peanut butter. Pour over cereal and raisins; stir until well coated. Press into ungreased rectangular pan (13 x 9 x 2-inch). Cool; cut into 2-inch squares. Makes 24 squares.
Dust roast in flour. Brown on all sides in hot oil in a Dutch oven. Spread soy sauce and pepper on all sides of roast. Add water and bay leaf. Cover and bake at 350° for 45 minutes. Add vegetables. Cook until tender. Remove bay leaf before serving.
Cut potatoes in quarters and place on baking sheet. Brush with olive oil. Sprinkle with garlic salt and pepper. Bake at 450° for 25 minutes.
Combine first 3 ingredients. Microwave 2 minutes; stir. Microwave one minute more. Add vanilla and nuts at end of microwaving. Turn out onto greased cookie sheet and chill.
Preheat oven to 350°. Mix everything in big bowl. Pour into greased pan. Bake 30 minutes or until golden brown. To reduce size of bread, use 3/4 cup corn meal, flour and milk. All other measurements remain the same.
Cream together the pineapple and pudding. Stir in fruit cocktail and mandarin oranges. Blend in Dream Whip. Chill.
Combine onion soup mix, bread crumbs, chili powder, cumin, thyme and pepper. Dip chicken in bread crumb mix, coating well. Place on greased pan and drizzle with 2 or 3 tablespoons oil. Cook until done.
Put in double boiler. Cook until creamy, stirring all the time. Before serving, add whipped cream (1/2 pint).
Thaw potatoes. Add all ingredients, but cheese. Mix. Bake 1 hour at 325°. Add grated cheese last 10 minutes.
Mix all ingredients in a refrigerator jar. Marinate until ready to eat, about 5 days.
Dissolve sugar in liquid before adding dry ingredients. Mix well. Pour into greased and floured pans. Bake at 350° for 1 hour. Yield: 3 loaves. If 9 x 5 x 3-inch pans are used, it yields 2 loaves.
Brown hamburger, then layer hamburger, potatoes, carrots and onions in roaster until all are used. Add corn; pour tomatoes over and bake 1 1/2 hours at 350°.
Scald milk with butter. Add salt and sugar to milk. When milk is lukewarm, add yeast (mixed in lukewarm water to dissolve), then add egg and mix well. Last add flour and raisins. Knead enough to make a soft ball (not sticky). Works well in large Tupperware bowl. Let rise until double, then put in 2 round cake pans. Let rise half again the size. Top with melted butter or margarine and add cinnamon and sugar. Can put a crumb crust on top as for apple crumb pie. Bake at 325° for 20 to 25 minutes.
Heat oven to 400°. Grease 10 x 1 1/2-inch pie plate. Sprinkle ham, cheese and onions in plate. Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute with handbeater. Pour into plate. Bake until golden brown and knife inserted in center comes out clean, 35 to 40 minutes. Cool 5 minutes. Makes 6 servings.
Place chicken wings in baking dish. Make sauce out of other ingredients and pour over wings. Bake 30 minutes in a 375° oven. Turn wings and bake 30 minutes more.
Cook onion in butter in a large skillet over medium-high heat, stirring constantly, until tender. Add zucchini and mushrooms; cook, stirring often, 5 minutes or until crisp-tender. Add tomatoes; cook 1 minute, stirring often. Drain vegetables and return to skillet; gently stir in parsley and next 5 ingredients. Cook 1 minute or until thoroughly heated. Remove skillet from heat. Sprinkle with cheese; cover and let stand 3 to 5 minutes or until cheese melts. Serve immediately.
Cook hamburger until no longer pink. Saute cut up celery and onion in pan where hamburger was. Combine ingredients in a large baking dish. Cook 45 minutes in 350° oven. Sprinkle 1 can chow mein noodles over top. Put back in oven at 400° until noodles are slightly brown.
Mix all together. Bake as directed on cake box. While cake is warm, mix powdered sugar with a little orange juice and pour over cake.
Mix ingredients together except chips and nuts. Pour in greased 2 x 13-inch pan. Top with butterscotch chips and chopped nuts. Bake 30 minutes at 350°.
Mix together and bring to a boil for 2 minutes the sugar, milk, butter and vanilla. Add the marshmallows and stir until melted. Add the milk chocolate and semi-sweet chocolate chips and keep stirring until melted. Add in the nuts; distribute well through the fudge. Spread out on buttered cookie sheet; chill and cut into bite size pieces.
Cream sugar and butter. Add slightly beaten eggs, cream and chopped nuts. Sift flour with baking powder, soda and salt; add to mixture. Chill. Roll into 4 long narrow rows 17 inches long. Place on buttered 17 x 11-inch pan. Brush with slightly beaten egg whites and sprinkle generously with pearl sugar. Bake at 350° for 20 minutes. Slice and dry quickly in 350° oven on both sides.
Brown beef and sausage; drain. Add Velveeta cheese. Melt together in skillet until smooth. Add other ingredients and spread on cocktail rye bread.
Grease and dust with flour an 8-inch square pan. Preheat oven to 350°.
Drain pineapple. Save 1 cup of juice. Make jello according to directions except use the 1 cup juice instead of 2nd cup of water. Blend in mayo. Pour into a mold. Add chopped pecans, cherries, pineapple and cheese. Refrigerate. Remove from mold. Cover with Cool Whip and garnish with pecans, cherry halves and shredded cheese.
Mix together eggs, celery, onions, parsley, bacon, mayonnaise and mustard in large bowl. Place 4 slices toast on individual plates. Evenly divide egg salad over toast; top with remaining slices. Garnish with lettuce and tomato slices. Makes 4 sandwiches.
Thaw bread dough. Cut loaf in half. Roll each half like a jelly roll. Sprinkle with garlic powder. Place one layer of pepperoni on top of dough; cover with a layer of Mozzarella cheese. Sprinkle with Parmesan cheese and roll like a jelly roll. Bake approximately 1 hour.
Cream butter and sugar. Add eggs; beat well. Sift flour and soda and add to mixture. Add bananas and nuts. Bake at 350° for approximately 40 minutes in buttered pan. Can be frozen.
Spray 2-quart oblong baking dish with vegetable cooking spray. Arrange chicken, bone side down, in dish. Sprinkle with garlic powder and pepper. Bake at 375° for 30 minutes. Combine soup and water; spoon over chicken. Bake 30 minutes or until chicken is no longer pink and juices run clear. Serve with pasta.
Mix and bring to a boil the vinegar, sugar, oil, salt and mustard seed. Remove from heat and add cabbage, pepper and onion. Refrigerate. This will keep for several weeks in the refrigerator.
Measure out ingredients first and butter a 9 x 13-inch pan. Combine, in a 3-quart saucepan, the sugar and corn syrup. Heat over moderate heat, stirring often, until it starts to bubble. Remove from heat and stir in peanut butter until well mixed. Add Rice Krispies and stir until well blended. Press into buttered pan using a buttered spatula, wax paper or buttered fingers.
Blend butter, flour and pecans; press into 9 x 12-inch pan. Bake at 350° for 25 to 30 minutes. Combine cream cheese and sugar. Add Cool Whip. Spread this onto the crust. Swirl pie filling on top.
Combine first three ingredients. Put in a 9 by 13 inch glass casserole dish. Top with cheese slices then tater tots. Bake at 350° for 45 minutes.
Do not beat. Just stir until well blended. Bake at 325° in a Bundt pan about 1 hour and 10 minutes or longer, if needed. Cool and add cream cheese frosting.
Brown hamburger. Add Tony Chachere to taste. Chop the broccoli finely. Drain meat and add broccoli and Velveeta cheese. Mix well. Set aside. Cut off one end of the roll; dredge out the inside of the roll to make a cavity. Stuff the roll with meat mixture. Brush the top of the roll with the garlic-butter mixture. Cook at 350° until rolls are browned.
Toss in bowl the hash browns, melted margarine and onions. Spread in greased 9 x 13-inch baking dish.
Stir together first 3 ingredients. Add your creation of favorites. Drop on cookie sheet by teaspoon (do not mash flat). Bake at 350° for 8 minutes or until lightly brown at edges. Cool on rack.
Thaw bread and break or slice into small pieces. Make them uniform size, so they rise evenly. Place in greased 9 x 13-inch pan.
Mix together all ingredients, allow garlic bud to marinate 3 days then remove. Shake well before serving. Excellent on lettuce wedges or for taco salad dressing.
Melt 4 tablespoons butter in saucepan; add the peas (slightly defrosted), peeled onions and the lettuce heart cut in shreds. Sprinkle parsley, chervil, sugar and salt over the peas and stir thoroughly until butter is melted well over the peas, then add chicken base in 1/4 cup water to the peas. Heat thoroughly and add 1 tablespoon of butter and serve.
Put bread stuffing in a large bowl. Add lukewarm water, enough to make moist mixture. Let stand for 10 minutes. Add egg, parsley, onion, poultry spice, salt, pepper and sausage. Mix sausage in, using hands to mix well. Wash turkey cavity with warm water. Shake salt into cavity and rinse with cold water. Fill both ends with stuffing. Sew with button thread. Tie wings and legs together. Place on greased rack in pan. Place salt pork on turkey using toothpicks. Add small amount of water. Cover with lid or foil. Baste 2 or 3 times while cooking. Take foil off the last 3/4 hour of baking to brown well. Bake in a 275° to 325° oven, 4 to 4 1/2 hours for 10 to 12 pound bird.
Combine squash, onion, pepper, sugar, salt and flour; beat eggs and add to squash. Add butter. Drop by tablespoonfuls onto oiled griddle or frying pan.
Mix flour, margarine and pecans together. Then press into 9 x 13-inch pan. Bake at 350° for 20 minutes, then cool. Mix Cool Whip, powdered sugar and cream cheese; spread over crust. Mix pudding and milk until thickened, then spread over cream cheese layer. Top with Cool Whip and chill for 2 to 3 hours before serving. Keep refrigerated.
In a bowl, mix sugar, cinnamon and salt; set aside. Beat egg white until stiff. Coat pecans with egg white; add cinnamon mixture. Coat nuts. Bake at 250° for 1 hour. Stir every 15 minutes.
Cook elbows. Melt butter; add salt, mustard and onions. Blend well. Add milk; stir constantly until mixture comes to boil. Sauce will not be thick. Remove from heat; add cheese. Stir until cheese has blended into milk. Pour over elbows in 2-quart casserole dish. Bake at 350° uncovered for 30 minutes.
Salt and pepper chicken to taste. Dip chicken in beaten egg; roll in potato flakes. Place in oil or drippings (use iron skillet). Cover with foil. Bake at 350° for 30 minutes. Turn chicken and bake 20 to 30 minutes longer.
Cook butter, sugar and dates until thick. Add vanilla and pecans and stir well. Roll in wet towel and chill until firm; slice thinly.
In stockpot, heat oil. Add bacon. Saute until golden. Add carrots, onion and garlic. Cover. Cook 5 minutes until soft. Add broth, tomatoes with juice and seasonings. Heat to boiling; add pasta. Cover. Cook 15 minutes or until pasta is al dente. Add chickpeas, their liquid and kale; heat through. Pass cheese.
Spray 9 x 13 pan with Pam. Stir and freeze.
Cook elbow macaroni according to directions; drain. Add 1 teaspoon oleo to hot, drained macaroni. Stir in undrained tomatoes and cheese. Heat until cheese melts and is stringy. Stir once.
Preheat oven to 325°. Put all ingredients into casserole dish and mix well. Cover and bake 3 hours. Casserole should go right from oven to table. Serve with crusty bread, tossed salad and a good wine.
Toss ingredients with an assortment of chopped vegetables (tomatoes, onions and cucumbers) and pieces of cheese. Serve cold.
Let margarine and buttermilk set out until room temperature. Mix together with mixer. Store in refrigerator.
In pot, heat 1/2 cup oil. Add clams and onions. Cover and let simmer in own juice and oil. Stir every 5 minutes. When clams begin to stick to pot, add tomatoes and 3 cups water. Bring to slow boil. Cook for 1/2 hour. Stir every 10 minutes. Add water to keep clams from sticking. Add potatoes; cook 1/2 hour more.
Mix together the meat, potato and onion. Season with salt and pepper. Put in pie pan and add the water. Cover with pie crust and flute edges. Punch one hole in the center top. Bake for 1 hour in a 375° oven.
Combine vegetables, tossing lightly. Combine remaining ingredients in a medium saucepan; bring to a boil over low heat, stirring occasionally. Pour into vegetables, stirring gently to blend well. Cover and chill 24 hours. Yield: 6 to 8 servings.
Cut off corn and add 1 teaspoon salt per jar. Boil 3 hours.
Break dates into a 9-inch round cake pan or baking dish. Add butter and 1 cup of boiling water. Stir to melt butter and soften dates. Add egg, flour, sugar and brown sugar; mix well. Add baking soda, baking powder, salt and nuts; thoroughly mix with a fork until well blended. Slowly pour remaining boiling water (1 1/2 cups) over entire mixture. Bake 4 minutes in a 375° oven. Serve with ice cream piled in center.
Combine softened cream cheese and 1 cup sugar in large bowl. Add eggs, 1 at a time, until well mixed. Next, add vanilla.
Brown hamburger; add rest of the ingredients. Put into a buttered casserole dish. Bake at 350° for 1 hour.
Mix the above ingredients and add garlic salt and seasoned salt to taste. Spread on 5 floured tortillas. Roll the tortilla and wrap in waxed paper. Chill several hours or overnight. Cut into pinwheels and place on serving tray. Serve salsa on the side.
Cook and drain ground round. Cook and drain macaroni. Put all ingredients in saucepan. Heat over medium heat.
Peel and chop the onions and tomatoes. Cut corn from cob. Mix all ingredients and cook slowly until mixture thickens, stirring constantly. Do not let it stick. Put in hot jars and seal.
Combine broth, mustard, honey and cornstarch in a small bowl; mix until smooth. Transfer to a skillet and add chicken breasts, bell peppers and onion. Heat to a gentle boil; reduce to low. Cover and cook for 10 minutes or until sauce is thickened, vegetables are tender and chicken is heated through. Serve over hot fettuccine.
Soften and spread cream cheese on bottom of 9 x 13-inch glass dish. Spread chili; pour salsa and top with cheese. Add olives or peppers if desired. Bake in oven or microwave until cheese is fully melted. Serve with large tortilla chips.
Sift first 4 ingredients into bowl. Make a well and add shortening, milk and vanilla. Beat well until creamy. Stir in stiffly beaten egg whites.
Slice potatoes into thin strips and fry. Set aside. Cut vegetables into small pieces. Saute garlic, onion, pork and shrimp. Season with salt and stir; add 1/4 cup water. Cover and half cook it. Add fried potatoes; drain, then wrap. Fry until brown.
Combine the onions, green pepper, carrot, bacon or ham bits, salt and sugar. Add to the boiling water. Cook for 10 minutes. Add chopped cabbage and cook for 20 to 25 minutes. A small amount of water may have to be added if cabbage is going to be cooked longer. Serves 8 to 10.
Mix 1/3 cup of broth and flour well. Add 2 2/3 cups broth and 1/2 stick margarine (melted). Add chicken. Place in Pyrex dish and put in oven until mixture begins to bubble.
Mix ingredients and work dough thoroughly. Pinch off and form into balls (small or large as desired). Place in a 375° preheated oven until brown, approximately 10 to 12 minutes.
In a large saucepan, cook the sausage and onion until sausage is done. Drain off fat. To sausage, add undrained beans, milk, soup, salt, thyme and pepper. Heat to boiling. Reduce heat. Cover and simmer 10 minutes. Top with more sliced green onions, if desired. Makes 6 servings.
Boil the chicken until done. Let cool and cut up in bite size pieces. Add onion to butter and melt, then add chicken and let simmer 10 minutes. Add soup and season to taste. Let simmer 30 to 45 minutes. Serve over rice or dressing.
Cream 2 cups sugar with butter. Add beaten egg yolks. Mix flavoring and soda with sour cream and add alternately with dry ingredients and the creamed mixture. Beat egg whites with remaining cup of sugar and fold into batter. Bake in preheated 300° oven for 1 1/4 to 1 1/2 hours. (You do not have to grease pan.)
Mix butter, milk, sugar and salt in pan. Bring to boil. Let boil 6 minutes, then pour over marshmallows and chocolate chips. Stir in vanilla and nuts. Pour onto cookie sheet; freeze until set.
Press cream cheese flat onto a plate. Drain crab meat and spread across cream cheese. Spread cocktail sauce over crab meat. Serve with Ritz crackers.
Combine ingredients. Mold into loaf. Bake 1 hour at 350°. Top with cranberry sauce the last 15 minutes of baking.
Mix sugar with cranberries; let stand 1 hour. Add the pineapples and cranberries to the whipped cream and marshmallows. Let stand overnight. Add nuts. White grapes may also be used.
Grind cranberries; mix with sugar and 1 cup water. Set overnight. Soften jello in orange juice for 5 minutes. Add hot water to dissolve. Add cranberry mixture, pineapple, celery, pecans and apples. Refrigerate overnight.
Cream together the butter, Crisco and sugar. Add eggs, vanilla and extract; beat until creamy. Mix together the flour, baking powder and salt. Blend the 2 mixtures together. Chill for 1 hour. Roll; cut into shapes. Bake at 350° for 6 to 8 minutes.
Combine cream cheese and bouillon crystals and beat well with mixer. Add Colby cheese and mix by hand. Add chiles, lemon juice, Tabasco and chopped green onions. After this is mixed, add peeled, chopped tomato. Fold into mixture. Chill.
Heat oven to 200°. Melt butter, sugar, corn syrup and salt on high on stove until bubbly around edges. Lower temperature to medium and cook for 5 minutes, stirring occasionally. Remove from heat and add peanuts and soda. Pour over popped corn and mix well. Pour the mixture into a 13 x 9 x 2-inch pan and bake 1 hour, stirring every 15 minutes.
In skillet, cook onion in reserved drippings until tender. Stir in water, rice, bouillon and bay leaf; bring to a boil. Reduce heat; cover and simmer 25 minutes or until liquid is absorbed. Stir in chopped pepper and bacon; cover and simmer 5 minutes or until rice is tender. Spoon rice into pepper halves to serve. Refrigerate leftovers.
Blend cake mix, pudding mix, water, oil and eggs. Beat at med speed for 4 mins. Stir in coconut & pecans. Pour into 3 greased floured 9 inch cake pans. Bake at 350° for 35 mins.
Drain vegetables and layer in order given in a 2 1/2-quart dish. Mix together soup and sour cream and spread over top of vegetables. Crush one package of Town House crackers. Sprinkle over top. Add cheese. Melt butter; drizzle over top. Can be prepared night before and refrigerate. Bake at 350° for 30 to 40 minutes.
Cook spinach according to package directions, omitting salt. Drain spinach thoroughly, pressing out excess water. Dissolve bouillon cubes in butter. Combine with spinach. Add remaining ingredients into mixing bowl. Mix well. Pour mixture in pie shell. Bake at 350° for 30 to 35 minutes or until set. Let stand 10 minutes before serving.
Saute minced onion in margarine. Mix with other vegetables. Add mushroom soup and grated cheese. Bake at 350° for 30 minutes.
Beat cream cheese, gradually adding cream. Beat until smooth. Add lemon juice, Worcestershire sauce, garlic, salt and pepper. Remove bony bits from crab meat. Stir into creamed cheese mixture.
Put apples in buttered baking pan, then sprinkle with cinnamon. Pour water into this. Mix margarine, sugar and flour until it's crumbly and sprinkle this over apples. Bake at 350° for about 40 minutes.
Mix sugar, flour, egg, pineapple juice and vinegar. Cook over low heat until thick; cool. Dice apples and mix in nuts and pineapple. Pour into cool syrup. Mix in Cool Whip and chill.
Pour lemonade into 1-quart pitcher. Add club soda or seltzer. Stir until lemonade is melted. Add blue food coloring and stir well. Serve.
Peel and slice fruit. Blend yogurt and cream cheese in blender until blended well. Fold in fruit or blended mixture can be used as a fruit dip on the side.
Cook sugar, milk, flour and egg yolk at low heat until it becomes thick. When it thickens, add vanilla, bananas and peanuts.
Mix sugar, shortening and egg together thoroughly. Stir in milk. Sift together flour, baking powder and salt. Stir in mixture.
Mix dry Jell-O into cottage cheese. Stir until well blended. Add pineapple and top with whipped topping.
Preheat oven to 375°. Brown meat slowly. Add next 6 ingredients to meat and simmer uncovered until thick. Cook noodles until tender, drain and rinse in cold water. In separate bowl, combine cottage cheese with next 4 ingredients. Spoon small amount of meat mixture into 9 x 13 x 2-inch glass baking dish. Place a single layer of noodles in dish; spread 1/2 of cottage cheese mixture over noodles. Add 1/2 of Mozzarella cheese and 1/2 of meat mixture. Repeat layers, starting with lasagna noodles. Bake for 30 to 35 minutes.