HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute onions in butter. Add flour and mix well. Add milk, mushrooms and mushroom soup. Stir until hot. Cook rice as directed on package. Put rice in bottom of greased casserole dish, then the chicken. Pour prepared sauce over this. Sprinkle with cheese. Bake for 30 minutes at 350°, uncovered.
In Dutch oven or deep skillet, brown ground beef; drain excess fat. Stir in remaining ingredients. Simmer, covered, 20 to 25 minutes or until veggies are tender, stirring occasionally. Makes 5 to 6 servings.
Drain pears; reserve 1/2 of the liquid; dice and set aside. In large mixing bowl, beat butter and sugar until fluffy. Add egg, vanilla and reserved pear syrup; mix well. Combine flour, baking soda, salt and cinnamon; stir into butter mixture. Add chocolate chips and diced pears. Turn into a greased and floured 9 x 13-inch pan. Bake at 350° for 30 to 35 minutes. Cut into bars while still warm.
In medium mixing bowl, beat egg. Add onion soup mix, bread crumbs and milk. Mix together, let stand 5 minutes. With a fork, mix in beef. Mix together and shape into loaf. Put in shallow pan. Bake in preheated oven at 400° for 40 minutes. Mix mustard and ketchup together in separate bowl. Brush on 2 to 3 times while baking. After 40 minutes, put Mozzarella cheese slices on top and return to oven. Bake 3 to 4 minutes or until cheese is melted. Makes 6 servings.
Preheat oven to 375°. Spread the sliced apples over the bottom of a greased 8 x 8 x 2 inch baking dish. In a mixing bowl, combine the brown and granulated sugars, flour and oats (may add 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg), then stir in the melted butter. Spread mixture over the apples. Pour the water evenly over the top. Bake, uncovered, about 30 minutes until the apples are tender. Serve warm or at room temperature with whipped cream or ice cream, if desired.
Melt butter and Cheez Whiz; mix with other ingredients. Put in casserole dish.
Brown sausage. Cube chicken; set aside. Fry onion in oil. Add flour; cook until flour is brown. Add water and all ingredients; bring to a boil. Lower heat; cover. Raise lid occasionally to stir, but not too often. Cook until rice is tender, about 45 minutes. Serves 4.
Melt butter in 9 x 13-inch pan. Add sugar and flour and pat in bottom. Bake at 350° for 20 minutes. Cool. Whip cream cheese until soft; add Cool Whip and layer over crust. Spoon apple filling on cream cheese. Mix sour cream with cinnamon. Spread evenly over filling. Refrigerate.
Mix all ingredients together, adding water and sour cream last. Bake at 350° for 10 minutes. Drop by teaspoonfuls, making halves of cookie. After baked, take off pan; cool on wax paper. Continue baking until all dough is used. Match 2 halves, putting icing between.
Sift first four ingredients together. Set aside. Cream shortening with electric mixer. Add sugar and eggs. Beat until well blended. On low speed, add flour mixture and mashed bananas alternately. Fold in nuts. Pour into greased and floured bread tin. Bake in preheated 350° oven for 40 to 50 minuets. Makes 1 loaf.
Mix tuna and cheese until smooth; add other ingredients. Wrap in Saran Wrap and put in fridge for several hours. Serve with your favorite crackers or toast rounds.
Drain juice from oranges and cherries; throw away. Drain juice from peaches and pineapple; save. Prepare all fruits, except bananas. Set aside. Cook the pudding mix in 1 3/4 cups peach and pineapple juice until thick. Let cool completely. Cut bananas in 1/2-inch chunks; fold pudding over all the fruit mixture.
Cream shortening, salt and sugar together. Beat eggs; add to shortening mixture. Add milk, flour and baking powder. Mix together well. Add berries; stir gently. Grease and flour a 9 x 13-inch pan and add batter. Bake at 350° for 30 to 40 minutes.
Saute ground beef and sausage, garlic and oregano until done. Add spaghetti sauce and simmer while noodles cook. Line 8 x 13-inch baking dish with noodles, add a layer of spinach and layer of noodles. Pour meat and sauce over noodles. Sprinkle on Feta cheese, add remaining noodles and top with Mozzarella. Cover with aluminum foil. Bake at 350° for 45 minutes. Remove from oven and let stand 10 to 15 minutes. Cut into squares and serve.
Layer shredded cabbage, sausage and onion soup mix. Add water. Bake at 350° for 1 hour.
Mix all ingredients except the last 3 and put in a 9 x 13-inch pan. Sprinkle dry cake mix over top and pour margarine over mixture. Sprinkle with nuts. Bake at 350° for 1 hour.
Cover the sliced cucumbers with the lime and 2 gallons of water. Soak 24 hours; drain and rinse. Cover with cold water; soak 3 hours. Drain and cover with the vinegar. Use 4 pounds sugar and 2 tablespoons salt and soak overnight. Add the celery salt, cloves and pickling spice. Boil for 25 minutes; seal in hot jars.
Cook and drain broccoli. Add soup, onion, cheese, eggs and mayonnaise. Saute dressing in a small amount of butter. Sprinkle on top of casserole. Bake at 350° until hot and starts to bubble.
In medium bowl, stir soup until smooth. Gradually beat in eggs and pepper. In 10-inch skillet over low heat, melt margarine. Pour in egg mixture. As eggs begin to set, stir lightly so uncooked egg mixture flows to bottom. Cook until set, but still very moist. If desired, garnish with parsley. Serve immediately. Makes 4 servings.
Mix sweet potatoes, 1 1/4 cups sugar, salt, eggs, 1/3 stick margarine, sweet milk, 1/2 cup flour and vanilla. Pour in a buttered dish. Mix brown sugar, flour, nuts and 1/3 stick margarine and sprinkle on top of mixture. Bake at 350° for 35 minutes.
Cook broccoli al dente. Layer on bottom of baking pan. Prepare chicken; pat dry and season with salt and pepper. Layer chicken over broccoli, pushing broccoli completely under chicken. With a wire whip, mix soup, mayonnaise, lemon juice and curry powder until creamy smooth. Pour over chicken. Sprinkle generously with bread crumbs, grated cheese and paprika. Bake for 1 hour at 350°. Serve with fettucine or rice pilaf.
Beat eggs until very light. Add sugar and continue beating until well mixed. Add pineapple, mace and lemon juice. Mix with a spoon until well blended. Pour into a greased casserole and cover top with bread cubes that have been coated with melted butter. Bake 1/2 hour in moderate oven at 350°. Use as vegetable with ham, pork or chicken.
Generously butter a 12-inch plate. Combine the sugar, milk and salt in a small saucepan. Heat to soft ball stage (240° on thermometer); turn off the heat. Stir in the vanilla, butter and peanut butter. Mix well and pour onto buttered plate. Let cool, then cut into squares. Makes about 2 dozen pieces.
Place frankfurters in a 12 x 8 x 2-inch baking dish; set aside. Saute onion in butter in a saucepan until tender. Remove from heat; stir in remaining ingredients. Pour over frankfurters. Bake, uncovered, at 325° for 25 minutes. Serves 6.
Mix by hand. Bake in a loaf pan or 2 round pans at 350° for 30 minutes.
Lay crescent rolls on flat surface. Pinch dotted lines together, then use floured rolling pin to make 1 large sheet of pastry dough. Place brie in the middle of the dough. Sprinkle with 1/2 of brown sugar and pecans. Scoop dough around brie and pinch together at the top. Sprinkle remaining brown sugar and pecans over the dough.
Cream shortening and sugar. Add eggs and dry ingredients. Knead if necessary to get all of flour in. Make 3 or 4 rolls and chill. Slice and bake at 350° for 10 to 15 minutes. One half cup nuts may be added. Makes about 60 cookies.
Cream eggs and sugar thoroughly, then add flour, baking powder and cinnamon. Boil butter and water together, then pour over the dough and mix well. Mix in chopped almonds. The cake is baked in a special grooved pan which is about 4 inches across and 11 inches long and resembles a tube which has been cut lengthwise. Grease and flour pan and pour batter in; bake at 350° for about 30 minutes. If you wish, just before serving sprinkle with powdered sugar.
Boil eggs. Boil potatoes whole until done. Cut into chunks. Place potatoes in a bowl. Add chopped eggs, pickles and onions. Mix in mustard and mayonnaise. Add salt and pickle juice. Mix together well. Makes 6 to 8 servings.
Cream butter and both sugars until white and fluffy. Stir in vanilla. Add eggs, one at a time. Sift flour, salt and soda together; add to mixture. Stir in oatmeal. Drop by spoonfuls onto cookie sheet. Bake at 350° for 10 to 15 minutes.
Set popped corn aside. Melt butter in medium saucepan. Add sugar, vanilla and syrup. Bring to a boil over medium heat; stir occasionally.
Fry ground beef. Add onions. Cook until lightly brown. Add soups. Break up tortillas in bottom of a casserole, then layer of meat mixture and cheese (grated). Alternate layers until all mixture is used. Bake 1 hour at 300°. Uncover last 20 minutes.
Cream the butter and sugar. Mix the rest in usual manner. Bake in oblong pan in a preheated 350° oven for 30 to 35 minutes.
Preheat oven to 400°. Add all ingredients. Beat until smooth. Pour mixture in greased pan. Cook until golden brown.
Melt butter on low heat in large skillet. Spread out cheese. Stir gently, as it melts and is bubbly. With cheese spread over bottom of pan, pour on cereal. Turn to coat with cheese. Serve immediately.
Trim excess fat from chops. In a 10-inch skillet, brown chops in hot butter on both sides. Sprinkle chops lightly with some salt and pepper. Reduce heat. Cover and simmer for 15 minutes, adding a little more butter, if necessary. Remove chops to a heated serving platter; keep warm. Spoon excess fat from pan juices. Stir in whipping cream and whiskey. Heat gently until hot, stirring up the brown bits in skillet. Do not boil. Immediately pour the cream sauce over chops. Garnish with parsley or watercress.
Place chicken pieces in casserole dish. Cover with sauce made from whole cranberries, jellied cranberries, Lipton soup mix and French dressing. Bake for 1 hour and 15 minutes at 350°. Serve with any rice.
Blend together sugar, butter, egg yolks, milk and flour. Add juice and rind of 1 lemon. Fold in stiffly beaten egg whites; pour into crust and bake in slow oven.
Cream shortening and sugar. Add eggs and beat well. Add sifted ingredients and mix well. Add oats, cornflakes and coconut and mix all together. Cookies may be formed into balls or dropped by teaspoonfuls onto cookie sheet.	Bake at 350° for 12 to 15 minutes. Makes 7 to 8 dozen cookies.
Mix the gingersnaps with melted butter. Pat into a 9-inch pie pan and bake for 10 minutes at 300°. While the crust is baking, mix together the whipped topping, pudding and pineapple. Pour into the cooled crust and top with almonds and coconut. Wrap in your love and deliver with a blessing card. The Lord bless you and keep you.
Put dry ingredients in bowl. Cut shortening through it. Mix egg with milk; pour into flour mixture and beat smooth. Drop by tablespoons on greased cookie sheet. Bake in 375° oven about 15 to 20 minutes. Serves 6.
Combine first four ingredients, then add Karo, pecans and vanilla. Pour in unbaked pie shell. Bake at 350° for 45 to 55 minutes.
Combine all ingredients in 3-quart saucepan. Heat over medium heat until hot.
Place all in blender, except oil. Blend 10 seconds. Add oil. Blend 10 seconds. Serve on lettuce greens.
Fry ground beef and onion; drain off fat. Put water in 2-quart pan and mix in beef, tomato sauce and chili beans. Cook over medium heat about 30 minutes.
Combine margarine, vinegar and sugar in 1-quart saucepan over medium heat. Bring to boil. Add beets and stir. Heat thoroughly. Season to taste.
Put rhubarb on the bottom of 9 x 13-inch cake pan. Sprinkle sugar over rhubarb. Mix cake mix together and pour over rhubarb. Pour whipping cream over undone cake mix. Bake at 375° for 30 minutes. Store in refrigerator after cool.
Sift flour and powdered sugar; cut in margarine. Press into 13 x 9-inch pan. Bake at 350° for 20 to 25 minutes. Beat eggs, granulated sugar and lemon juice. Sift flour and baking powder; add to egg mixture. Pour over baked crust. Bake at 350° for 25 minutes. Sprinkle with additional powdered sugar. Cool and cut into bars.
Brown hamburger with onion and drain off all fat. Cook macaroni in water with the 1 tablespoon of butter until tender. Drain.
Place cabbage, potatoes, carrots and leeks in 4-quart Dutch oven. Sprinkle spices over vegetables and mix well. Add water.
Preheat oven to 450°. Cut shortening into flour until mixed; add enough milk to make soft dough. Stir with a fork only until dough leaves side of bowl. Turn dough out onto lightly floured board or pastry cloth and knead just until smooth.
In kettle or Dutch oven, saute butter, onion, celery, green pepper and mushrooms. Add oysters, milk and potatoes. Bring to simmer. When oysters have curled in the stew, add crumbled bacon and sprinkle on oregano. Serve hot with generous serving of buttered cornbread.
Cook onion in minimum water for 7 minutes. Add milk, lobster or fish and potatoes. Boil gently until potatoes are soft, about 15 minutes. Add soup, cream, butter, m.s.g. and salt and pepper to taste. Cook until heated through.
Mix all together and cook to soft boil stage, stirring constantly. Put pan in cold water in sink and stir constantly until pan is cool to touch of hand (just until you can hold your hand on it). Beat and spread.
Saute onion in margarine, set aside. Cook spaghetti. Put half of spaghetti in a casserole dish. Top with 1/2 of the cheese. Add remainder of spaghetti. Top with remaining cheese. Pour tomato juice over top. Top with onion and margarine. Bake 1/2 hour at 350°.
Cream butter to consistency of mayonnaise. Add sugar gradually, while still continuing to cream. Add eggs, one at a time, beating well after each. Add vanilla; beat until light and fluffy.
Place flour, salt and pepper in plastic food storage bag. Dredge beef cubes in flour mixture. In large saucepot, brown beef and carrots in oil in batches for 6 to 8 minutes or until browned. Remove to bowl.
Mix all ingredients together. Place in tube pan and cook at 350° for 40 to 50 minutes.
Combine sugar, flour and eggs. Mix well. Add baking powder, salt and vanilla. Mix well. Stir in apples and nuts. Pour into 2 greased 9-inch pie plates or pans. Bake for 30 minutes at 350°.
Prepare cream sauce using egg shade for coloring. Combine with all the above ingredients, except cheese, paprika, sherry wine and bread crumbs. Fill the lobster shells with this mixture; sprinkle with mixture of cheese and bread crumbs. Top with paprika for color. Moisten tops with sherry wine. Bake at 400° for about 15 minutes, or until golden brown. Makes 4 servings.
Mix first 8 ingredients in one large bowl. Mix last 3 ingredients in another large bowl with any cabbage left (shredded). Take cabbage and put a utility fork in core and dip in large hot kettle of water. While in water, cut leaves from top off cabbage. Put undamaged leaves on side for stuffing. Shred or tear other leaves into small pieces to use in between layers. Stuff cabbage with ingredients in first bowl. Fold sides and bottom up and roll.
Cook and rinse macaroni. Cut fresh vegetables into small pieces. Add to macaroni. Mix with dressing. Chill. Serve cold.
In a saucepan, combine soup, water, onion, salt and pepper. Bring to a boil and remove from heat. Grease a 1 1/2-quart baking dish. Pour half of the soup mixture in dish. Sprinkle uncooked rice on top of soup mixture. Spoon peas and tuna on as next layers and sprinkle cheese next (save small amount of cheese to sprinkle on top). Pour remaining hot soup mixture on and sprinkle remaining cheese. Bake, covered, in a 375° oven for 20 to 25 minutes. After the first 10 minutes of baking, make cuts into casserole to mix cheese around better. Continue to bake. Cool slightly and serve. Yields 4 to 6 servings.
In a blender or food processor, puree all the ingredients until smooth (about 1 to 1 1/2 minutes).
Peel and chop apples into bite-size pieces. Pour lemon juice over apples to keep them fresh and from turning brown. Add mayonnaise, celery and pecans. Mix together thoroughly. Wrap with Saran Wrap and refrigerate until ready to serve.
Mix and pour into desired pan (12-Cup Bundt). Microwave on High 10 to 12 minutes.
Cut apple into 10 pieces. Pat out biscuit and put an apple piece in it and wrap it up. Place them in a long pan, sprinkle with cinnamon and sugar. Bring Sprite, sugar and butter to a boil. Pour over dumplings, sprinkle again with sugar and cinnamon. Bake at 400° for 10 to 15 minutes or until biscuits are brown.
In a large glass bowl crumble ground beef and microwave on High for 3 to 4	minutes or until brown, stirring once. Drain fat; stir in sauce, water and garlic. In another bowl combine Ricotta, eggs and	pepper. In a	3 quart dish spoon sauce to lightly cover bottom of	dish. Alternately layer noodles, egg mixture, Mozzarella and sauce. (Do not cook noodles.) Microwave on High covered 8 minutes; turn once, then microwave at Medium-low, covered, for 30 to 35 minutes or until noodles are tender. Top with Parmesan cheese and let stand 15 minutes, covered.
Combine all ingredients and let stand 5 minutes. Cook for 20 minutes. Place in cans and seal.
Mix soda with flour. Combine margarine, the sugars, pudding mix and vanilla. Beat until smooth. Beat in eggs. Gradually mix in flour and soda. Stir in chips and nuts. (Batter will be stiff.) Drop by teaspoonfuls on ungreased sheet. Bake at 375° for 8 to 10 minutes.
Cook sausage over low heat. Add onion, green pepper and garlic. Saute until tender. Add red beans, tomatoes and seasonings. Simmer for 20 minutes. Serve over hot rice. Great served with corn bread.
Stir well. Cook about 40 minutes. It will thicken after it stands.
Combine Punch and juices. Add ginger ale just before serving. Serve over ice. Makes 10 servings.
Mix dry ingredients together. Add cooking oil, eggs, apples and nuts. Dough will be very stiff. Pour into a 13 x 9 x 2-inch greased and floured pan. Sprinkle butterscotch chips over top. Press dough firmly into pan. Bake at 350° for 50 minutes. If using self-rising flour, omit salt, soda and baking powder.
Combine all the above into the casserole you will be cooking and serving in. Can make this the day before and reheat when serving; the flavor is better. Bake at 325° to 350° for 1/2 hour, covered with foil. Remove foil and brown 15 to 20 minutes. Serve with crackers.
Boil chicken until done, then shred (save broth). Add all ingredients and mix well. Place one pie crust into a deep dish pan. Pour mixture into the crust. Top with second crust, tucking it under the edge of the bottom one; crimp. Cut three small slits in top of crust. Bake at 375° for 30 to 45 minutes or until crust is brown.
Mix ingredients and shape into twenty 1-inch balls. Cook over medium heat, turning occasionally, until brown, about 20 minutes. Or cook in ungreased oblong pan, 9 x 13-inch, at 400° until light brown, about 20 to 25 minutes. Serves 4.
Combine sugar, margarine and milk; bring to a full boil for 5 minutes. Remove from heat and add chocolate chips, then Marshmallow Creme, nuts and vanilla. Place in a 9 x 13-inch pan; cool and cut.
Drain pears and arrange in dish. Heat pear juice to boiling; add jello and stir until dissolved. Pour mixture over Philadelphia cream cheese in large mixing bowl and whip until smooth with electric mixer. Add Cool Whip and mix until blended. Pour over pears and refrigerate for 2 hours. Cut into squares and top each square with a cherry. Will keep in refrigerator for 2 weeks.
Mix crushed pretzels, oleo and 4 tablespoons sugar. Pat into 9 x 13-inch pan. Bake at 400° for 8 minutes.	Cool.
Roll in ball size of walnut, flatten with glass dipped in sugar. Bake at 350° for 8 to 10 minutes.
Fill the punch bowl halfway with ice. Add 7-Up and lemonade. Stir. Serves 30 to 40.
Heat soup. Pour over jello. Let cool after mixing. Add other ingredients. Let jell. Good with ham, pork roast or spicy meats.
Mix all ingredients together. Whip well until all peaches are smooth. Pour in ungreased 10 x 8 x 2-inch pan. Bake in a 350° oven. Let cake cool.
Mix all ingredients together and cook until carrots are tender. Then add 1 cup baby pastina or soup mac noodles and cook until done.
Melt oleo and shaved almonds. Stir a little. Add flour and stir well. Add milk, soup and cheese. Let cheese melt. Pour this over green beans in baking dish. Top with 1 cup buttered bread crumbs (optional). Bake in 400° oven about 15 or 20 minutes until hot throughout.
Brown ground beef and drain. Add spaghetti sauce. Cook and drain spaghetti. Mix half the sauce mixture with spaghetti and place in a 9 x 13 x 2-inch baking dish.
Mix crushed cereal with butter or oleo; set aside. Stir flour, baking powder and salt. Beat 1/4 cup butter or oleo, sugar and egg until smooth. Spread cake batter in 9-inch pan. Top with cranberry sauce. Sprinkle with cereal mixture. Bake at 350° for 50 minutes or until done.
Saute onion in butter (use a large pan). Mince potatoes in small cubes and add to the onion and barely cover with water. Cook until mushy. Add soup to cooked potatoes; add cubed cheese. When cheese melts, add milk and turn to simmer.
Brown beef and onions. Pour off grease. Add chili powder, garlic and tomato sauce. Spread in 12 x 8 1/2-inch dish. Add cheese, then beans over cheese. Mix cornbread mix according to package directions. Spoon over beans. Cook at 375° until golden brown.
Cook lima beans in small amount of water until tender. Drain excess water. Mix cornstarch and water. Add to tomatoes (may cut into smaller pieces). Cook cornstarch and tomatoes until juice is thick. Add cooked lima beans and seasoning and heat.
Drain the crushed pineapple and save the juice. Add the boiling water to lemon Jello, stirring until dissolved. Add 7-UP and remaining ingredients in order listed. Chill until firm.
Make cake as directed, adding oranges with juice. Bake and let cool. Drain pineapple. Make pudding using 1 cup milk only. Add pineapple and Cool Whip. Mix and pour on cake.
Wash green beans; trim ends and remove strings. Cut into 1 1/2-inch pieces. Place beans and sliced red chile pepper in a 2-quart baking dish. Add water; cover with heavy-duty plastic wrap. Microwave at High for 12 to 14 minutes, or until beans are tender, stirring twice. Let stand, covered, 3 to 4 minutes.
Saute steak in 1/2 of the oil. Brown meat well. Remove from pan. Put remaining oil in pan, lower heat and saute onions and garlic. Put steak back in pan. Add sugar, water and soy sauce. Lower heat to simmer, cover tightly and cook 1 hour. Add mushrooms after about 45 minutes.
*Use your choice of fruit: apples, peaches or pineapple (in heavy syrup).
Mix all ingredients and spread in a lightly greased 9 x 13-inch baking dish (use margarine or cooking spray). Drizzle 1/4 to 1/2 cup melted butter or margarine on top. Bake at 350° for 1 hour.
In 1-quart casserole, blend together sugar, cornstarch and salt. Gradually stir in milk, mixing well. Microwave at High 5 to 7 minutes, stir every 3 minutes until mixture is smooth, thickened and clear. Stir a small amount of hot pudding quickly into egg, returning egg mixture to hot pudding, mixing well. Microwave at medium-high 1 to 3 minutes, stirring after 1 minute until smooth and thickened. Add butter and vanilla, stir until butter is melted. Add the already cooked rice and pour into serving dishes. Let set for 15 to 20 minutes before serving.
Mix vanilla pudding by directions, then add Cool Whip and Eagle Brand milk. Mix well. Layer vanilla wafers or graham crackers, bananas and pudding. Real easy and so good.
Bring water, salt, sugar and shortening to a boil and boil for 1 minute; cool until warm. Dissolve yeast in 1/2 cup water and add to water mixture. Beat at high speed in mixing bowl with eggs and 4 cups of flour for about 2 to 3 minutes. Add rest of flour (3 cups) by hand. Place in covered, buttered bowl and refrigerate overnight. Shape into desired rolls. Bake at 400°.
Cook sugar and milk to the soft ball stage. Immediately remove from heat; add margarine, chips, marshmallows, nuts and vanilla. Mix and stir well until all chips and marshmallows are melted. Pour into a flat pan (cookie sheet). Refrigerate for 2 hours. Remove and cut into squares. Makes 5 pounds of fudge.
Into a heavy saucepan, put flour, sugar, cinnamon and salt. Add eggs and vanilla. Mix thoroughly. Set aside.