HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook pasta according to package. Chop all vegetables. Mix pasta and vegetables. Add Italian dressing, salt and pepper to taste. Mix well and chill for at least 2 hours.
Dampen fish. Sprinkle with salt and pepper and mace. Oil a 12 x 8 x 2-inch dish. Arrange onion slices over bottom. Add pimiento. Top with fish slices, arranged side by side. Add green onion. Add mushrooms over the top. Add wine. Brown the crumbs in the butter. Sprinkle over the top of the fish. Bake uncovered for 35 to 40 minutes in moderate oven, 350°. Serve with Spanish rice.
Put 1 cup of the dressing in bottom of 11 x 4-inch glass baking dish. Combine milk, sour cream, soup, onion flakes and margarine. Add drained veggies to mix. Pour over layer of Stove Top dressing. Add rest of Stove Top and smooth. Bake 1 hour at 350°.
Brush on mayonnaise. Rub in crumbs. Line pan with foil. Bake 35 to 40 minutes at 375°. Serves 2 to 3.
Cream margarine, sugar and pudding. Beat in eggs. Add flour and soda, then oats. Raisins are optional. Bake 8 to 10 minutes at 350°.
Bake at 350° for 15 minutes. Take out of oven and drop so it will fall. Bake until done.
Overlap 2 sheets of wax paper. Let Velveeta cheese. Set to room temperature. Knead cheese like dough to get soft. Roll out into a circle on waxed paper. Mix sour cream and cream cheese together. Add onions and peppers (6 to 8) and mix thoroughly. Pour mixture on half of circle; spread and flip over like an omelet. Take a spoon dipped in soft butter and mash edges together like a fried pie. Do the decorative edge after you flip onto a serving dish.
Mix margarine, eggs, sweetener, vanilla flavoring and cinnamon until creamy. Add flour. Fold in dates, bananas and applesauce. Mix well. Bake in a loaf pan at 300° for 55 to 60 minutes.
You also need a deep saucepan. Don't make on a rainy day or when a lot of moisture is in the air. It won't set up.
Mix together and roll out to 1/4 to 1/2 inch thickness. Cut and sprinkle with	garlic	powder	over the top. Bake in 350° oven for 20 minutes. Turn off oven and let them dry overnight right in the oven. Store in airtight container. Your dog will love them.
Spread 2-quart casserole with baking spray. Preheat oven to 350°. In a large skillet melt 2 tablespoons butter and saute green pepper and onion. Place in large bowl; add cooked chicken, cooked rice, green beans, mayonnaise, celery soup, chestnuts, salt, pepper and lemon juice. Stir well and pour into prepared casserole. Bake at 350° for 25 to 30 minutes. Top with cheese and bake 5 minutes, until melted.
Combine corn, cornmeal, half the Cheddar cheese, the milk, eggs, peppers, salt and baking soda in bowl. Mix well. Put butter in 1 1/2-quart casserole (preferably a glazed Mexican earthenware casserole) or 9-inch cast-iron skillet. Place in preheated hot oven (400°) until butter is hot but not until brown. Immediately pour in the batter. Sprinkle top with remaining cheese. Bake for 40 to 45 minutes. If after about 35 minutes, the top appears too brown. Cover with aluminum foil. Serve hot. Makes 8 servings.
Mix ingredients, adding egg whites last. Place in three 8-inch layer pans. Bake at 325° for 25 minutes.
Heat all ingredients, except hot dogs, in saucepan on medium heat, stirring occasionally. When it comes to a boil, remove from heat. Cut hot dogs into bite size pieces and put in crock-pot. Pour sauce over hot dogs in crock-pot and turn on low.
Mix 2 cups flour, yeast, sugar, ginger and salt in a large bowl. Mix 1 tablespoon of the beaten egg with 1 tablespoon water in a small bowl. Set aside to be used later for glaze. Add the remaining eggs, 2 1/4 cups warm water and oil to flour mixture. Beat in 4 cups of all-purpose flour and 1 cup whole wheat flour.
Mix pudding and cream cheese. Place in refrigerator. In two 9-inch pans, bake layers as directed on cake mix. Cool completely.
Brown meats and drain well. Put meats and all other ingredients in crock-pot and heat slowly to melt cheese and blend flavors. Serve with chips.
Cook pork chops until brown. Place in deep dish with potatoes on top. Put mushrooms on this. Add a little water; cook in 350° oven until potatoes are done.
Sift dry ingredients together. Mix remaining ingredients. Stir just to mix and moisten. Pour into 2 greased and floured loaf pans. Bake at 350° for one hour or until knife comes out clean. Keep refrigerated.
Dissolve lemon gelatin in hot water. Add vinegar, mayonnaise, salt and pepper. Refrigerate. Cook, drain and cool chopped spinach. When jello has cooled, beat until fluffy. Add cottage cheese, onion, celery and spinach. Crushed bacon may be added. Mix together and pour into mold. Refrigerate. Serves 8.
Clean (do not peel) and chop zucchini fine. Chop cheese and onion fine. Mix together; add bread crumbs and salt. Beat 2 eggs and add to mixture. Place 1 teaspoon oil in muffin tin; add 1 tablespoon mixture in each tin. Bake 20 minutes or until brown and crusty in 375° oven. Makes 1 1/2 to 2 dozen appetizers.
Soften tortillas by dipping in hot oil (do not cook long, they will be tough). Fry potatoes to soft stage. Fry ground meat with onions. Melt cheese with Ro-Tel tomatoes. Roll mixture of meat and potatoes in each tortilla. Place in a large baking pan or dish. Cover with melted cheese and Ro-Tel mixture. Bake at 350° until cheese bubbles.
Mix all ingredients together, then sprinkle over chicken. Bake at 375° for 1 hour.
Spread peanut butter on rice cake. Drizzle with chocolate syrup on top. Sprinkle with raisins or bananas. Sprinkle with cinnamon. Enjoy.
Put first 6 ingredients in a saucepan and bring to a full boil, stirring frequently. In a large bowl, layer cabbage and onions alternately, using 1/2 to 3/4-cup salad oil as you layer. Pour over HOT salad dressing; cover and let stand for an hour. Slightly fork-stir, cover tightly and refrigerate for several hours (24 is better). Fork-stir before serving.
Mix all ingredients together (can make hot). Pour over meat and cook in dish or pan covered at 325° to 350°. Keep meat covered with sauce while it bakes. Can be made night before, left in sauce, then baked.
Bake cake mix as directed on package. Pour milk into refrigerator trays; place in freezer and chill until partially frozen, about 1 hour. Split cake to make 3 layers. Sprinkle gelatin on water to soften; place over boiling water to dissolve. In chilled bowl, beat milk and sugar with chilled beaters on high speed until fluffy. Beat in lemon peel, lemon juice, food color and dissolved gelatin until very stiff. Fill cake layers, spreading each with about 1/3 of filling. Frost top with remaining filling. Freeze cake. Remove from freezer 20 minutes before serving. Because of the filling, refrigerate leftover cake. Makes 16 servings, at 140 calories each.
Cream the margarine, cream cheese and sugar together. Add salt and vanilla. Beat until fluffy. Add eggs, one at a time, beating after each of them. Add flour, one cup at a time. Pour the mixture into a greased 10-inch tube pan and bake at 325° for 1 1/2 hours.
Mix softened cream cheese and sour cream together until smooth. Add garlic, salt pepper and crawfish or shrimp. Needs to be refrigerated 2 hours before serving.
Cut bread into 1-inch slices. In a small bowl, combine the butter, parsley and chives. Spread over one side of each slice of bread. Place buttered side up on an ungreased baking sheet. Broil 4-inches from heat for 1 to 2 minutes or until golden brown. Makes 10 servings.
Season chops with salt, pepper and paprika. Brown well in their own fat in a skillet. Turn down heat; add water and simmer 45 minutes, turning once (adding more water if needed).
Mix all ingredients well. Turn into greased shallow pan. Pat mixture into loaf shape. Bake for 45 minutes at 350°. Turn out onto hot platter; garnish with parsley. Place in well-greased muffin tin for individual loaves. Bake for 20 minutes at 350°. Yield: 6 servings.
Combine all ingredients. Shake well before pouring over dry slaw mix. Makes 2 gallons (enough for 400 servings).
Bring sliced carrots to boil. Drain. Cut pepper and onion in slices on strips. Take remainder of ingredients and bring to a boil. Pour over vegetables. Refrigerate overnight. Keeps for weeks. Good with all meats.
Mix all ingredients well. Pour into greased and floured 13 x 9-inch pan. Bake 25 to 30 minutes at 350°. Frost with Cream Cheese Frosting.
Mix with mixer on low speed until butter is fine or cut with pastry cutter. Press onto pizza pan or cookie sheet. Bake at 300° for 20 to 25 minutes.
Season beef with salt, pepper, garlic powder and seasoned salt. Place in a shallow dish, cover with dressing and marinate several hours or overnight in refrigerator.
In a small bowl, gradually blend milk into cream cheese, beating until smooth. Add pudding mix and beat at low speed until slightly thickened, about 2 minutes. Pour pudding mixture over angel cake cubes, stirring to coat. Turn into 8 x 8 x 2-inch baking dish. Spread drained pineapple over top. Spread dessert topping or cream over all. Chill for a few hours or overnight.
Beef should be well larded with thin strips of bacon. Tie meat with string in several places so it can be turned. Rub meat with salt and place in deep close fitting glass or earthenware dish.
Mix first 3 ingredients and place in a 9 x 13-inch pan. Melt chocolate bar and spread on top. Cut into squares when set.
Saute onion. Boil eggs and peel. Cut up and set aside. Heat soup; add eggs and crumble all crackers. Add onions. Mix all ingredients together. Let set for 10 minutes. Ready to eat.
In frying pan, brown hamburg and drain. Add celery, onion, mushrooms and green pepper; bring to a boil. Cook for about 15 minutes or until celery, onion, mushrooms and pepper are done.
Butter 9 x 13-inch baking dish. Remove crust from bread and butter. Place in bottom of dish. Brown sausage; drain and sprinkle over bread. Grate cheese and put over sausage. Beat eggs and half and half together. Pour over sausage and cheese. Cover with Saran Wrap and refrigerate overnight. Remove from refrigerator 15 minutes before baking. Bake at 350° for 30 minutes.
Stew chicken and remove fat, bones and skin. Stir dressing and other ingredients together. Grease 13 x 9-inch pan, put layer of dressing, a layer of chicken, then a can of soup and broth mixed. Repeat again and top with other can of soup and broth. Bake at 350° for 45 to 50 minutes.
In a bowl, mix together smashed cookies and melted butter. Mix together. Reserve 1 cup of mixture for top of cake. Press remaining cookie mixture into a 9 x 13-inch cake pan. Spread softened ice cream over the cookie crust. Cover ice cream with Hershey's topping. Spoon Cool Whip over and sprinkle with reserved cookie crumbs. Keep in freezer until ready to serve. Cut into squares.
Cook chicken; cut into small pieces. Mix chicken, celery, almonds, grated cheese, grated onion, lemon juice, Accent salt and pepper together with the mayonnaise. Spread on rolls. Wrap each roll in foil. Bake at 350° for 20 to 30 minutes.
Peel onions and slice thinly. In a large saucepan, over low heat, melt butter. Add onions and saute, stirring occasionally, for 20 to 25 minutes, until they are soft. Add wine. Cook, stirring gently, until liquid has almost evaporated. Add water. Bring to a boil. Add oregano and thyme. Simmer over low heat, uncovered, for about 45 minutes.
Cook zucchini until tender and drain. Beat eggs and stir in mayonnaise and add rest of ingredients.
In medium bowl, beat egg yolks. Stir in sweetened condensed milk. Add lemon juice. Pour in crust. Cover loosely with aluminum foil. Preheat oven to 350°. Bake 8 minutes; cool. Top with whipped topping.
Layer sliced cucumbers and onion in microwave dish. Mix salt, spices, sugar and vinegar together. Pour over cucumbers and onion. Cover with Saran Wrap and microwave on High for 7 minutes. Stir and let cool or can keep in refrigerator in sterilized jars.
Cook wild rice as directed on box. Boil chicken with salt, celery (2 stalks) and onion or onion salt. When cooked and deboned, cut into bite size chunks. Saute celery and onions in 1/2 stick butter. Mix first 4 ingredients together with 1/2 of the Cheddar cheese.
Melt margarine. Add other ingredients except eggs. Beat until mixed, then add eggs. Add nuts, if desired. Bake at 325° for about 25 minutes.
Put sugar, syrup, nuts and water in 2-quart microproof bowl. Cook on High for 5 minutes; stir. Cook on High for 13 1/2 minutes (until it separates into threads). Stir in the butter, soda and vanilla until bubbly.
Add the onion, some parsley, celery, rosemary, bay leaf, cloves, tomato, salt, pepper, sugar, mushrooms and liquor and wine to the hen; stew very slowly until tender.
Mix all together. Chill at least 30 minutes. Form into two balls. Roll in 1 cup chopped walnuts and chill at least 1 hour before serving.
Cook until thick, stirring constantly. Pour over strawberries and chill in refrigerator for at least an hour before serving.
Leeks have a great deal of sand between the leaves and must be carefully cleaned. Trim off root end and cut off and discard the long green stems. Split leeks lengthwise from the stem end, then turn and split them one more time. Rinse well. Separate leaves under cold running water, then chop into 1/4-inch pieces. Peel potatoes and cut into 1/4-inch cubes (about 2 c.). Melt 2 tablespoons of butter in a saucepan; add onions and chopped leeks. Cook over medium heat, stirring until wilted. Do not brown. Add potatoes, chicken broth, water, bay leaf, salt and pepper. Simmer until potatoes are tender, about 30 minutes. Remove from heat. Remove bay leaf, add remaining butter and stir. Adjust seasonings and serve piping hot with croutons.
For pastry, in a mixing bowl beat the 1/2 c. margarine or butter and the cream cheese until teaspoon of pastry evenly into the bottom and up sides of 24 ungreased 1 3/4-inch muffin cups. Set aside. For filling, beat together brown sugar, egg and 1 Tbsp. melted margarine or butter. Stir in the chopped pecans. Spoon 1 tsp. of filling into each pastry-lined cup. Sprinkle about 1 tsp. Heath bits on each. Bake in a 325° oven about 30 minutes or until pastry is golden and filling is puffed. Cool slightly in pans on wire racks. Remove and cool completely on white racks. Makes 24 tassies.
Boil chicken quarters until tender. Remove meat from bone. Cut fine and mix with rest of ingredients. Mix flour, oleo and milk and pour over chicken mixture in shallow pan. Bake 30 minutes at 350°, then 15 minutes at 450°.
Press ground beef in bottom of 9 x 13-inch pan. Sprinkle with salt and pepper. Spread mushroom soup over hamburg. Sprinkle drained green beans on next, then cover with Tater Tots. Bake at 350° for 1 hour.
Mix together the first 11 salad ingredients. Put lemon juice, vinegar, garlic, Parmesan, salt, pepper, basil, oregano and olive oil in blender and blend well. Pour dressing over first mixture and combine well. The salad should be made at least 6 to 8 hours before serving so flavors can blend.
Soak whole cucumbers in ice water 1/2 day. Place in bottom of each quart jar: alum, hot pepper, dill and garlic buttons. Split cucumbers lengthwise and packed loosely in jars. Heat vinegar, 3 quarts water and canning salt. Bring to a boil and pour over cucumbers. Seal each jar as it is filled.
Unwrap caramels and put in pan with milk, then set aside. Mix flour, oatmeal, sugar, soda, salt and butter. Put 3/4 mixture in 9 x 13-inch pan. Bake at 350° for 10 minutes.
Mix all ingredients, except pepper. Pour into ungreased 9 x 9-inch casserole. Sift black pepper lightly on top. Cook 20 to 30 minutes in 400° preheated oven. Best if removed from oven 30 minutes prior to serving.
Peel, core and cube apples. In mixing bowl, add together apple cubes, raisins, walnut pieces, chopped celery and orange yogurt. Let flavors blend in refrigerator. Serve within 1 hour of adding yogurt.
Mix ingredients and let set for 15 minutes. Pat into tortilla sizes. Fry in hot oil until light brown.
Mix and cover chicken. Bake covered 2 hours at 350°. Serve over rice.
Mix and spread onto bread the cream cheese, Miracle Whip, Worcestershire sauce, onion powder and shredded cheese. Layer onto bread the ham, turkey, tomato and lettuce leaves (if desired). Put halves of bread together and cut into 2-inch slices.
Spread tortilla chips in a single layer on ovenproof plate or foil lined baking sheet. Cut cheese into 3/4 x 3/4 x 1/4-inch pieces. Cut peppers into thin strips about 3/4-inch long. Place a piece of cheese on each chip. Top with a strip of chilli. Bake in a 400° oven for 5 minutes or until cheese melts. Serve hot.
Cream sugar and shortening. Add egg, cocoa mixture and sour milk with soda. Add vanilla and salt. Add flour last, then nuts. Drop on greased baking sheet and bake at 350° for 12 to 15 minutes. Ice with powdered sugar icing while hot. Not a good keeper. Best eaten soon. Make sour milk by adding vinegar to sweet milk.
Combine all ingredients and bake, uncovered, 1 1/2 hours at 350°. Use a large casserole dish; may be frozen.
Combine chocolate chips and syrup in top of a double boiler. Stir over boiling water until melted. Add confectioners sugar, orange flavoring and raisins. Drop from teaspoon onto greased cookie sheet. Chill.
Preheat oven to 400°. In medium bowl, mix flour, soda, salt, cinnamon and sugar. Make a well in the center; stir in undrained raspberries and beaten eggs. Thoroughly mix in oil and pecans. Spoon batter into paper liners in muffin pan. Muffin cups will be full. Batter is heavy and will not overflow. Bake 15 to 25 minutes. Cool 5 minutes before taking from pan. Makes 12.
Place chicken in baking dish. Combine in separate bowl rest of ingredients, then cover chicken with sauce. Bake 2 hours at 350° or until chicken is done.
Combine pretzels and margarine; spread in a 9 x 13-inch dish. Drain fruit in colander and save juice. Mix cream cheese and sugar until blended; add Cool Whip and mix. Spread over pretzels and refrigerate. Boil 2 cups juice and dissolve jello; cool. (If you don't have 2 cups of juice, add a little water.) Put fruit in jello and pour over the top. Refrigerate.
Mix flour, salt, paprika, pepper and then dredge meat in mixture. Save flour that remains. Brown onions and green peppers in shortening in skillet. Remove them and brown meat in remaining shortening. Cover meat with onions; sprinkle rice over this and top with tomatoes. Sprinkle remaining flour over this and cover tightly. Simmer 1 hour.
Mix yellow cake mix with just one egg and enough water to make mixture stiff. Spray an 8x10 glass dish with butter cooking spray. Put cake mix in dish and pat out flat. Mix potatoes, nutmeg, vanilla, sugar and one egg. Pour over cake mix. Bake for about 1 hour in a 325 degree oven.
Place cabbage that has been shredded in greased baking dish. Brown hamburger with onion. Stir in rice. Place meat and rice mixture on cabbage. Mix soup with water and pour over ingredients. Cover with foil and bake at 350° for one hour.
Line pan with pastry. Reserve enough for lattice top. Fill pie shell with sugar. Do not pack. Moisten with cream and dot with butter. Cover with lattice pastry. Bake in a preheated oven for 10 minutes at 425°, then lower heat to 375° and bake 25 minutes longer. Serve with unsweetened whipped cream. When pie is served warm, the filling will be slightly runny. If refrigerated the filling will be firm.
Drain beans, reserving 1/2 cup of liquid. Brown almonds in oil. Add celery and saute 2 minutes. Add bean liquid, chicken stock, soy sauce, sugar and the vinegar. Cover and simmer 3 minutes. Stir in the beans and heat. Add cornstarch mix and heat until thickens.
Make stuffing as on box directions; set aside. In a large bowl, blend soup, turkey, celery and onions together until creamy. Grease 9 x 13-inch cake pan or casserole dish, then put 1/2 stuffing in pan. Pour soup mixture over stuffing and spread evenly across. Crumble remaining stuffing across entire pan; spread cheese over the top. Bake 45 minutes at 325°.
Mix first 3 ingredients and press in 13 x 9-inch pan. Bake 15 minutes at 375°. Cool. Mix well with electric mixer the cheese and sugar. Add 9 ounce carton Cool Whip last. Spread over cooled crust. Spread cooled boxed pudding over mixture. Then spread one 4 1/2 ounce carton Cool Whip over top of pudding. Chill several hours.
Preheat oven to 400°. Blend all ingredients thoroughly. Spoon batter into greased muffin tins until half full. Bake at 400° for 15 minutes or until lightly browned. Yields 12 muffins.
Cook onions in vegetable oil at medium heat for 40 minutes. Stir in cornstarch for 2 to 3 minutes. Remove from heat. Heat stock in a 4 1/2-quart pan. Add onions; cover and partially simmer for 40 minutes. Skim froth as it appears. Add salt and pepper. Place bread in a casserole; ladle soup over bread and cover generously with Mozzarella and Parmesan. Bake at 375° for 10 to 20 minutes or until cheese is bubbly and brown.
Brown meats and drain. Wash with hot water. Add cheese and seasoning. While warm, spread on party bread. Freeze on cookie sheets. Remove and put in plastic bags to store in freezer. Reheat in 375° oven for 10 to 15 minutes. Serve warm.
Combine salsa and cheese in large sauce pan on stove over low heat stirring well to melt cheese. Add beans and chicken. Transfer to casserole dish and cook in 350° oven for 1 hour or prepare in crock-pot. Yields 6 servings.
Cook celery in water until tender (about 18 minutes). Drain and save liquid (or use broth). Saute onions in butter over low heat. Drain oysters; add liquid to celery liquid (or broth). Mix bread crumbs with poultry seasoning, salt and pepper. Combine dry ingredients with onions, oysters and enough liquid to thoroughly moisten. Blend well. Bake at 350° for about 40 minutes, or until a knife inserted into center comes out clean.
Cream margarine, confectioners sugar, Eagle Brand condensed milk and pecans. Roll into small balls. Melt paraffin wax and chocolate morsels. Dip balls into chocolate and let cool on wax paper.
Heat oven to 350°. In a skillet, saute celery in butter until tender. Remove from heat and add next 8 ingredients. Spoon into an ungreased 2 1/2-quart baking dish.
Dissolve Jell-O in boiling water. Cool. Mix lemon cake mix, oil and eggs. Add Jell-O to cake mixture. Bake according to directions on box.
Combine peas, eggs, cheese, pickles, onion, salt and pepper in a bowl. Mix salad dressing, vinegar, sugar, salt and pepper for the dressing ingredients and pour over first mixture. Stir. Chill and serve.
Spread baked crust with cream cheese mixture (sugar, vanilla and cream cheese). Pile high with whole strawberries. Pour strawberry sauce over top and refrigerate. Best done early in the day it is to be served. Cover generously with Cool Whip; garnish with large strawberries just before serving.
Dissolve jello in a cup of water. Set aside. Mix sugar and cream cheese together. Drain pineapple and add to sugar and cream cheese mixture. To this, add drained strawberries. Add cool whip to jello and water. Combine both mixtures and pour into 13 x 9-inch pan. Refrigerate.
Brown hamburger meat. Season with salt and pepper. Drain. Add chili and let simmer. In a bowl, combine soups and Ro-Tel. Tear tortillas into 1/4's and layer in bottom of 9 x 12-inch pan. Sprinkle with a part of the cheese. Layer meat mixture, tortillas, cheese and soup mixture, ending with a layer of soup. Bake at 350° for 30 minutes or until bubbly.
Saute ground beef, onions and bell peppers until soft. Add cooked rice, cream of chicken soup and cream of celery soup. Mix well. Add salt and pepper to taste. To enhance flavor, mix all this up the night before. Bake 20 to 30 minutes in 350° oven. This makes a moist dirty rice.
Cook zucchini whole until tender-crisp. Drain and cut into 1/2-inch slices. Saute onions in shortening. Add ground meat and brown lightly. Drain. Add crumbs, salt, pepper and oregano. Melt butter in pan; add flour. Add milk; stir. Cook until thickened. Add cheese; stir until melted. Place 1/2 of zucchini in 2-quart casserole, then 1/2 of beef, then cheese sauce. Repeat layers. Bake in 350° oven for 25 minutes. Serves 6 to 8.