HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook rice according to package directions. Mix all ingredients. Pour into a 9 x 13-inch pan that has been sprayed with Pam. Bake 35 to 40 minutes or until bubbly at 350°.
Preheat oven to 350°. Roll dough in little balls and roll in brown sugar, nuts and cinnamon. Place in loaf or Bundt pan and let rise 45 minutes. Bake for 45 minutes.
Spray with pan or grease a 2-quart casserole dish. Mix together all ingredients. Let stand for 15 minutes. Put in a casserole. Cover with pie crust and sprinkle with sugar. Bake at 400° for 45 minutes (approximately).
Beat egg whites until frothy. Add salt and vinegar. Continue beating until stiff. Gradually add sugar (about 2 tablespoons at a time), beating thoroughly after each addition. Continue beating until all sugar is dissolved and mixture is very stiff. Spread in well-greased and floured 9-inch pie pan, making edges slightly higher than center. Bake in slow oven, 275° for 1 1/4 hours. Cool.
Preheat oven to 400°. Spread rice in a shallow 3-quart casserole. Top with chicken. In a bowl, combine tomatoes, beans, corn, peppers, seasoning and garlic; pour over chicken. Top with cheese and jalapeo pepper. Bake 45 minutes. Serves 6.
Beat eggs, add sugar and flour. Stir in other ingredients. Pour into 2 medium uncooked pie shells. Cook 45 minutes at 350°.
Debone leftover turkey and cut into small pieces. Pour water into pot. Add all ingredients. Cover and simmer 1 1/2 hours. Add more water, if needed.
Mix bread crumbs, eggs, milk, wheat and white bread, celery, onions, bell pepper, sage, oregano, hen or turkey broth and chicken soup in a large bowl until the mixture is smooth. Add water to mixture to keep dressing from being thick and having no lumps in mixture. The mixture should look like uncooked corn bread. Season with pepper and little or no salt. Pour mixture in a buttered dish or large baking pan. Set oven at 350° and bake until dressing is golden brown.
Brown onions in small amount of fat. Add other ingredients. Cook about 2 hours slowly. If too thick, add more tomato juice.
Cook broccoli in salted water. Drain and mix in rest of ingredients. Pour into shallow baking dish. Top with bread crumbs or crushed Ritz crackers. Bake for 40 minutes at 350°.
Brown beef. In a large casserole, combine rest of ingredients. Recipe can be doubled. Bake for 5 hours at 275°, covered. Serves 4 to 6.
Boil pineapple in juices with sugar. Mix in jello and put aside to cool. Chop celery and nuts. Fold cream cheese into pineapple mixture. Add celery and nuts. Whip chilled evaporated milk and fold into pineapple mixture. Refrigerate until set (overnight or at least a few hours).
Combine peaches with syrup, cinnamon candies, lemon juice and food coloring. Let stand in refrigerator overnight or longer. Stir occasionally to mix red hots while dissolving during the day. Peaches should have a rosy red color to them with cinnamon taste. Serves 10.
Mix 1/2 cup sugar and salt; add scalded milk and egg yolks. Cook until thick. Caramelize 1/2 cup sugar and add 1/4 cup butter. Mix well into milk mixture. Add vanilla; let cool. Pour into baked pie shell and put meringue of 3 egg whites on top. Brown at 350° for 15 minutes or more.
Boil in a pan a bit after the shortening melts the brown sugar, milk and margarine. Add rolled oats, coconut, cocoa, vanilla and dash of salt. Drop by spoonfuls onto waxed paper. Cool.
Combine juices and extracts in a large pitcher. Refrigerate until cold. Stir in sparkling water. Serve over ice.
Cut chicken into small pieces, carrot into strips and slice mushrooms into strips. Put in pan. Add 1 tablespoon of sake, soy sauce and 2 tablespoons of mushroom water. Cook until water has evaporated. Boil string beans lightly in salted water and cut into strips. Cook rice in 2 3/4 cups of water, 2 tablespoons of soy sauce and 1/2 teaspoon salt. Add sake, soy sauce and mushroom water, chicken and vegetables. Let boil for 30 seconds; turn down and simmer until water has almost evaporated (20 minutes). Just before turning off, turn up heat for a few seconds. Let stand 15 minutes. Stir. Place on dish.
Grate cheese and let come to room temperature along with margarine. Cream together. Sift flour with spices. Mix with cheese. Mix until smooth. Add Rice Krispies. Roll in small balls and flatten. Bake at 350° until lightly brown or 10 to 12 minutes.
Combine sugar, flour, egg yolks and salt. Add rhubarb. Sprinkle 1 tablespoon of flour over bottom of crust. Pour in rhubarb mixture. Bake in preheated 450° oven for 10 minutes. Then turn to 350° and bake 30 minutes. Beat egg whites until stiff. Add 4 tablespoons of sugar and beat again. Put over pie when done and brown at 325°.
Scrub and cook potatoes; when tender, peel and dice. Add celery, hard-boiled eggs and onion; toss lightly. Fry bacon until crisp and brown. To the beaten eggs, add sugar, salt, pepper and mustard; add to the mixture of vinegar and water. Mix well. Pour egg mixture in hot bacon fat; stir until mixture thickens (about 10 minutes). Pour over potato mixture; toss lightly and chill several hours before serving.
Place sliced apples in greased 9 x 13-inch pan. Sprinkle with 1 cup sugar and cinnamon. Mix sugar, eggs and melted margarine. Add flour, salt and baking powder. Add milk, enough to make smooth. Spoon over apples. Bake 50 minutes at 375°.
Put peppers and onions through grinder and coarsely grind. Do not save the juice. Pour boiling water over this mixture and let stand for 3 minutes and drain. Repeat this one more time. Add to the vinegar, sugar and salt and boil exactly 15 minutes. Wonderful as an accompaniment for fish, chicken, beef, etc.
Mix all ingredients chopped together. Cook over medium heat for 20 minutes. Stir occasionally. Put in hot sterilized pint jars.
Undercook the broccoli, drain and place in casserole dish. Melt cheese and margarine. Add rest of ingredients, except crumbs, and pour over broccoli. Top with crumbs (can use corn flake crumbs). Bake at 350° for 45 minutes. Serves 8.
Mix together pretzels, margarine and 3 tablespoons sugar and put into 9 x 13-inch cake pan. Bake 8 to 10 minutes at 400°. Cool. Mix together cream cheese, sugar (1 cup) and Cool Whip and put on top of pretzel mix. Make sure edges are sealed to keep crust from becoming soggy. Dissolve jello in water and stir in strawberries. Cool 10 minutes in refrigerator. Pour over cream cheese second layer and chill until firm.
Cut up lettuce. Cut tomatoes in small pieces. Slice onion. Mix lettuce, tomato, onion, olives and Cheddar cheese. Crumble Doritos and add to salad. Add warm (but not hot) ground beef. Add dressing and mix. Serve immediately.
Brown boiling beef in 1 tablespoon oil. Add to 2 quarts of water. Bring to boil. Add bouillon cubes and dissolve. Cut up carrots, celery and onions into thin slices. Add to soup mixture. While this starts to cook, cut up potatoes into cubes and slice cabbage into thin strips. Add potatoes, cabbage and barley to soup. Cook about 20 minutes. Add peas, corn, tomatoes and beans. Cook until ingredients are tender. More water may be added if needed. Serve with homemade rolls.
Soak sliced tomatoes in lime water for 24 hours, drain. Soak in fresh water for 4 hours, changing water every hour. Drain well.
Cook until thick. Remove from heat and add 1/2 package of the 3 ounce size package of strawberry jello. Place berries into a baked pie shell and pour filling over. Cool. Top with Cool Whip.
Trim fat from pork chops. Fry out fat in a large skillet. Brown chops slowly in fat; remove from skillet. Pour out excess fat. Spread rice over bottom of skillet; add water. Sprinkle with 1 teaspoon salt. Arrange chops over rice; sprinkle with remaining salt.
In 9 x 13 baking dish sprayed lightly with cooking spray, spread 1 pizza crust to cover bottom and pinch up sides. In bowl mix cheeses, pepperoni, olives and seasoning. Spread over crust. Cover mixture with second crust and pinch sides together with bottom crust. Brush top with beaten egg. Make multiple slices on top crust for air ventilation. Bake at 350° for 45 minutes or so. Try different cheeses, spinach, mushrooms, etc.
Slice green tomatoes. Pour 1/2 cup of milk into shallow bowl. Mix salt and pepper into flour. Dip slice of tomato into milk, then dredge in the flour mixture. Put into hot oil in frying pan and brown on both sides. Serve immediately.
Cook rice according to package. Stir in cranberries. Cook until berries begin to pop. Add celery, cashews, orange rind and sugar. Spoon into 1 1/2-quart casserole. Cover tightly and bake at 350° for 30 to 40 minutes. Is very good with fowl.
Combine milk, butter and chocolate morsels in a small saucepan; cook over low heat, stirring constantly until chocolate melts. Remove from heat. Combine eggs, sugar, flour, salt, vanilla and pecans; stir in chocolate mixture. Pour into pie shell. Bake at 375° for 35 to 40 minutes.
Cook chicken and cut in julienne strips. Saute mushrooms and shallots a few minutes. Add tomatoes, parsley, chicken, wine and yogurt. Serve over pasta.
Mix all ingredients together. Top with crushed potato chips. Bake in a well-greased 9 x 13-inch baking dish for 1 hour at 350°.
Place all ingredients, except cheese, in blender and blend until all are chopped fine. Remove from blender and add Parmesan cheese.
Mix peaches with 1 cup sugar. Let stand. Put butter in a 2-quart casserole and place in the oven to melt. Combine remaining sugar, flour, baking powder, salt and milk. Pour over melted butter. Do not stir! Spoon peaches on top of batter. Sprinkle blueberries over all. Do not stir! Put in oven.
Mix flour, sugar, baking powder, salt and corn meal. Add beaten egg and milk. Use one pound of wieners and fry.
In heavy skillet, quickly cook green pepper and celery in hot oil until crisp-tender. Remove and set aside. Add meat to hot skillet and brown quickly.
Mix sugar, margarine and butter in saucepan; boil for 2 minutes. Have crackers on cookie sheet. Pour the boiled mixture. Sprinkle with nuts. Bake at 350° for 12 minutes. Take off cookie sheet. Place on wax paper. Have your chocolate chips and paraffin melted. Place 1 spoon of chocolate on each cracker. A double boiler is good to melt the chocolate.
Mix flour, sugar, milk and margarine; pour into baking dish. Spoon fruit over top of batter (crust will rise above the fruit to the top). Bake at 350° for 1 hour or until golden brown.
Brown ground beef and onion. Drain. Add tomatoes, sauce, chilies and taco mix. Combine and simmer for 10 minutes.
Wash and soak beans 3 or 4 hours. Cook beans for 1/2 hour and add all other ingredients. Simmer 2 or 3 hours, or until beans are done.
Mix the boiling water and jello. Add the crushed pineapple and the pie filling. Let set in refrigerator.
Melt 1 stick of margarine; add graham cracker crumbs and press into 13 x 9 x 2-inch pan.
Mix all ingredients, but chicken and pour over chicken pieces. Bake 2 1/2 hours at 350°.
In small bowl, stir together barbecue sauce and orange juice until well blended. Grill pork chops 6 inches from source of heat, turning frequently (30 minutes). Brush with sauce. Grill, brushing with sauce and turning frequently, 15 to 30 minutes longer or until chops are tender. Heat remaining sauce and serve hot with pork chops. Makes 4 servings.
Mix cake mix according to package directions. Grease and flour a 9 x 13-inch pan. Pour half of batter into pan. In separate bowl, mix together remaining ingredients. Pour over batter. Pour remaining batter over filling. Bake for 1 hour at 350°. Shut off oven. Leave in for 10 minutes. Sprinkle with confectioners sugar.
Combine all ingredients in a blender or food processor. Blend or process on high until well mixed. This is very good on ham, turkey, or beef sandwiches. It is also good as a dip for cheese or pretzels. Will keep in refrigerator several weeks.
In skillet, heat margarine and beef. Stir in remaining ingredients. Pour into a 2 quart casserole dish. Garnish with bacon slices. Bake at 400° for 30 minutes or microwave on High 15 to 20 minutes if in a hurry.
In a bag bring to boil the ingredients for 10 minutes. Put 3 bay leaves in jar with 1 teaspoon celery seed and ingredients. In 5 to 6 weeks they will be pickled.
Cut cabbage in strips or wedges. Cook in heavy saucepan with all the seasonings. Fry onions and bacon together and pour over cabbage. Use bacon drippings, too. Cover and cook until tender, about 15 minutes. Serve hot.
Mix cream cheese, yogurt, dry vanilla pudding mix and lemon juice. Pour into crust which has been chilled. Add strawberries just before serving. Serves 8.
Cream butter and sugar until light or fluffy. Add eggs and vanilla. Beat until fluffy. Sift dry ingredients and cream alternately with milk. Beat 1 minute. Bake at 300° in 3 (9-inch) cake pans that have been greased and floured for about 25 minutes. Cool.
Saute onions. Add ground beef to onions; brown. Add bacon, peas and tomato soup. Cook and drain noodles; add to other ingredients. Put in a 9 x 11-inch casserole dish and add desired salt and pepper. Bake at 250° for 15 to 20 minutes. Serves 6.
Mix ingredients together. Put in covered baking dish. Bake 3 hours at 325°. Serve over rice or noodles.
Fry diced fat meat until brown. Add potato and onions and fry until	brown.	Add water, cover and simmer 20 minutes. In large saucepan combine margarine and flour until mixed well. Add sweet milk. When	milk is hot, add all other ingredients. Simmer 15 minutes.
Dissolve Jell-O in hot water. Fold in remaining ingredients. Chill until partially set. Continue chilling until firm. Good served with ham.
Cream margarine and sugar. Add eggs one at a time, beating well after each addition. Sift dry ingredients together. Combine brandy and cream. Add flour mixture, alternating with brandy mixture. In a small bowl combine crumbled mincemeat and 2 tablespoons flour. Mix until mincemeat is well separated. Fold into batter. Spoon batter into a greased 9-inch tube pan. Bake at 325° for 1 hour. Allow to cool in pan 10 minutes, then turn out onto wax paper. It is said this cake is good sliced and toasted and served with coffee.
Cook rice and broccoli according to package directions. As you wait, mix other ingredients (cheese, onion, soup and milk) in a bowl. When cooked, drain and mix rice and broccoli in bowl with other ingredients. Spray a casserole dish or disposable baking pan with a nonstick spray and bake at 350° until it's a touch brown and bubbly, about 30 minutes.
Bake cake as instructed on box as soon as cake comes out of the oven. Make holes in the cake with a knife and space them about 1-inch apart. Have holes go about 3/4 of the way through the cake. Pour sweetened condensed milk over cake, then pour cream of coconut over cake. Top with nuts and coconut.
Preheat oven to 350°. Grease a 9 x 13-inch baking pan. Blend all ingredients except powdered sugar until just moistened. Spread mixture into prepared pan. Bake 20 to 25 minutes. Cool and cut into squares (sprinkle with powdered sugar). Yields 24.
Brown ground beef. Saute chopped onion. Add remaining ingredients. Mix well. Season to taste. Let simmer to tender.
Combine first 4 ingredients and mix well. Shape into small logs and freeze. Combine next 4 ingredients and cook until soft ball stage is reached. Dip logs into syrup. Roll in chopped pecans. Place on wax paper to cool.
Place baking chips, raisins, cream and butter in a heavy saucepan. Stir over low heat until chips and butter are melted. Remove from heat and stir in vanilla.
Combine warm water and sugar in a bowl; add yeast and let stand. Let yeast come to top of water, then add shortening. Add flour and salt; mix well and place in greased bowl. Let dough rise to twice the original size, then roll out on floured board to 3/4 inch thickness. Cut rolls and place in greased pan; let rise. Bake at 400° for 20 minutes or until brown. Butter tops and serve. Makes 18 rolls.
Mix first 3 ingredients and put in a 13 x 9-inch Pyrex dish. Bake at 350° for 15 to 20 minutes, then refrigerate to cool.
Grease 10-inch quiche dish or pie plate, 10 x 1 1/2-inches. Sprinkle bacon, cheese and onion in plate. Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake at 400° until knife inserted in center comes out clean (35 to 40 minutes). Cool 5 minutes.
Mix the first 5 ingredients together well, then add the sausage and chopped water chestnuts. Form into balls. Bake at 350° for approximately 30 minutes.
Mix well and pour in shell, cook at 350° for about 25 to 30 minutes. Remove from oven. Let cool and pour 1 can cherry pie filling on top. Chill. Top with drops of whipped cream.
Cook together in a double boiler until thick enough to spread: grape juice, tapioca, sugar and orange juice. Spread over angel food cake. Let stand overnight. Cover with whipped cream.
Slice one roll cookies on bottom of sprayed 9 x 13-inch pan. Pat to make solid sheet. Mix cream cheese, sugar and vanilla. Beat until smooth and fluffy. Spread on cookie dough. Slice other roll of cookies and place on cheese mixture. Bake at 400° for 25 to 30 minutes. Cool completely before cutting in bars.
Combine all ingredients and mix thoroughly. Spoon into well-greased muffin tins. Bake at 350° for 20 minutes.
Salt and pepper chicken after washing. Mix milk and eggs. Soak chicken in mixture. Roll in corn flakes to coat. Bake in casserole dish at 350° for 30 to 40 minutes.
Preheat oven to 400°. Arrange asparagus in single layer on baking sheet; coat with cooking spray. Sprinkle with salt and pepper. Bake for approximately 12 minutes or until tender. Melt butter in small skillet over medium heat; cook for 3 minutes or until lightly browned, shaking pan occasionally. Remove from heat and stir in soy sauce and balsamic vinegar. Drizzle over asparagus, tossing well to coat. Serve immediately. Yield: 8 servings.
Mix sugar, brown sugar, evaporated milk, and butter in a sauce pan. Cook to soft ball stage. Add peanut butter and vanilla. Remove from heat, beat until smooth. Pour into greased pan and let cool.
Drain peaches, reserving syrup. Chop peaches coarsely. Place syrup, vinegar, sugar and spice in a small pan. Bring to a boil. Simmer, stirring constantly until sugar is dissolved. Add gelatin and stir until dissolved. Remove from heat. Stir in cold water. Pour into serving dish or mold. Refrigerate until set. Yields 4 servings. Has 110 calories, 0 g. of fat.
Cream together first 4 ingredients, then add vanilla and mix well. Add rest of ingredients and mix well. Chill 1 to 2 hours.
Fix jello on the quick chill method; set until firm. Add frozen ice cream. Blend with mixer; beat until smooth. Serve in fancy dessert dishes with an elegant cookie.
Sift dry ingredients together. Cut in shortening. Dissolve yeast in warm water. Add with buttermilk to dry mixture. Mix well. Turn out on lightly floured board. Add more flour if necessary and roll to 1/4-inch. Cut and then dip in butter. Fold to make pocket book rolls. Bake at 400° for 15 minutes.
Slice potatoes crosswise. Place in 13 x 9-inch casserole dish. Slice onions and break into rings and place on top of potatoes. Spread mustard, salt and pepper on both sides of pork chops. Place on top of potatoes. Pour milk over all until chops appear to float on top but are not covered. Bake at 350° for 1 hour. Just before serving, top with grated Cheddar cheese. Return to oven to melt cheese.
Make gravy from onion and mushroom soups, from directions on package in a large pan. Mix meat, eggs, bell pepper, parsley, celery seed, garlic, cheese, black pepper and crackers. Roll into balls. Roll in flour. Drop in hot grease and brown on all sides. Remove from frying pan, place in gravy and simmer for one hour, stir often enough to prevent sticking to pan.
Combine flour, salt and butter in a large bowl. Add cottage cheese, monterey jack cheese, eggs and green chilies. Mix well. Pour into a lightly greased 10 x 6 x 2 baking dish. Garnish with green pepper rings and pimento. Bake, uncovered at 375° for 30 minutes. 6 to 8 servings. May be prepared preceding night.
Wipe ribs with clean, damp cloth; cut into pieces for individual servings. Sprinkle with salt, pepper and paprika; set aside. Place all other ingredients, except ribs, in a large frying pan. Simmer for 20 to 30 minutes; cool. Place ribs in a large, shallow flat dish; marinate well with sauce on both sides. Cover; store in refrigerator for several hours. Cook until well done, basting occasionally.
Cream white sugar and shortening. Add eggs, pumpkin and water. Add remaining ingredients. Mix well. Bake at 350° for 30 minutes, then at 325° for 20 minutes. Yield: 2 large or 4 small loaf pans. (I use Teflon pans, greased lightly, with no flour.)
Soften cheese; add chives, Worcestershire sauce and catsup until pink. Add shrimp last and let stand overnight.
Preheat oven to 325°. Grease and flour a 9 x 5-inch loaf pan. Mix on low speed. Cream the butter until soft. Add the sugar while the mixer is running. Beat until fluffy. Add eggs, one at a time. Mix well after each. Add flour and salt. Mix until smooth. Add vanilla and almond extract with milk. Mix until smooth. Pour into loaf pan. Bake 75 to 90 minutes at 325° or until done.
In large skillet, brown beef and drain. Drain tomatoes; save juice. Add water to juice to make 2 1/4 cups liquid. Add liquid, rice, garlic salt, oregano and onion to beef. Bring to a boil. Reduce heat; cover and simmer until liquid is absorbed and rice is tender. Fold in tomatoes and heat through.
Mix well. Pour into 9 x 9 x 2-inch pan. Bake at 425° for 20 to 25 minutes.
Spread crescent rolls in a 9 x 13-inch pan and bake as directed. Blend and cream the mayonnaise, cream cheese, garlic powder, dill weed and dry onion. Spread on top of cool crust. Spread fresh vegetables and shredded cheese. Chill and serve.
Brown ground beef. Drain in colander to remove fat. In large pot add tomato juice, water, Ro-Tel, cabbage, onions and ground beef. Bring to a boil and add bouillon cubes. Lower heat and simmer until vegetables are tender. Season to taste.
Dissolve yeast in warm water, set aside. Combine flour, sugar and baking soda. Cut in shortening until the size of peas. Mix buttermilk with yeast water; add to flour mixture; stir with fork until moistened. Turn onto floured surface, sprinkle with flour. Knead 4 to 5 times. Roll 1/2 inch thick. Cut into biscuits with 2-inch cutter. Place close together on lightly greased baking sheet. Let rise 1 hour. Preheat oven to 400°. Bake for 15 to 20 minutes. Brush with melted butter or margarine. Makes 24 to 30 biscuits.
Mix hamburg with beaten egg. Add rice, grated onion, salt and pepper. Soften cabbage in hot water. Mix tomato sauce, sugar, vinegar and water. Take leaf of cabbage and add meat mixture. Make rolls. Tuck cabbage ends in. Place in liquid and cook about 3/4 hour.
Grate squash fine. Mix in eggs, cornbread mix, some onions, pepper and salt. A little flour may be necessary. Then by spoon, put in slightly hot grease and fry until browned on both sides.
Mix pudding according to directions on package. Add 3 ounces of sour cream and Cool Whip; mix well. Add bananas and wafers. Top with Cool Whip.
Blend well together. Store in covered jar. Use 2 teaspoons per cup of hot water.
Cook all ingredients until thick. Seal in sterilized jars. Scald tomatoes; dip in cold water. Slip off skins. Chop and puree in blender. May increase quantity of ingredients as desired.
Pour hot milk over sugar and shortening. Let cool to lukewarm. Crumble yeast in water and sugar. Let stand for 5 minutes. Sift flour in large bowl. Add salt and beaten eggs. Add milk and yeast mixture. Knead until smooth and elastic. Let rise in warm place 2 hours. (Cover.) Punch down, cover and let go for 1 hour. Flour board. Divide set in enamel pot. Let rise for 10 minutes; brush with milk. Prick with fork. Set in oven at 325° 10 minutes at 350° (40 minutes).
Mix all ingredients. Use 3 heaping teaspoons mix or to suit your taste to 1 cup boiling water. This is a different version than the usual mix of this type. It keeps well if stored in an airtight container. It is good to have on hand during the holidays when unexpected guests call.
Combine all ingredients. Chill. Serve with vegetables or chips. Makes 3 cups.