HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook celery, onion and bell pepper in water in saucepan over low heat until tender; drain. Combine with corn bread and bread crumbs in bowl. Add eggs, butter, sage, salt and enough broth to make moist consistency. Spoon into greased 9 x 13-inch baking dish or pan. Bake at 400° for 30 minutes or until heated through, but not dry. Yield: 10 servings or more.
Preheat oven to 350°. Cut squash in half lengthwise and scape out seed. Place cut side down in baking dish and bake for 25 minutes. Mix remaining ingredients. Turn squash cut side up and fill with apple mixture. Continue baking for 20 minutes or until squash is tender.
Saute macaroni, onion, green pepper and garlic in oil until macaroni is slightly yellow. Add tomato juice and seasonings and bring to a boil. Simmer, covered, for 20 minutes. Yields 6 servings.
Peel and cube potatoes and put in casserole or heavy bowl. Fry bacon. Remove and pat grease dry. Fry onions in bacon grease until tender, but not brown. Mix sugar and mustard together. Add to onions in frypan. Add beaten eggs and vinegar to onion mixture and cook until thickened, stirring constantly. Pour over potatoes and salt and pepper to taste. Add bacon and egg slices and mix. Heat in 350° oven for 30 minutes or until ready to serve.
Mix and sift flour, sugar, baking powder and salt. Cut in shortening with pastry blender. Combine eggs and milk. Stir into dry ingredients. Fold in blueberries. Pour batter in a 9 x 13-inch pan. Bake at 375° for 20 to 25 minutes.
Preheat oven to 375°. Combine dry ingredients; add remaining ingredients. Mix well. Drop by teaspoon on ungreased cookie sheet. Bake 15-20 minutes. Makes 32-34 cookies. Remove from cookie sheet and cool.
Mix all ingredients well. Store in refrigerator 24 hours, stirring at intervals. Put in freezer containers. Seal and freeze.
In large bowl, combine soup mix, apricot preserves and Catalina dressing. Add chicken to this mixture and marinate 8 hours in refrigerator. Bake in 350° oven until done. Serve with cooked rice.
Preheat oven to 375°. Grease a 2-quart baking dish with butter. Blend soup and milk; arrange alternate layers of potatoes, onion and soup. Sprinkle each layer with a little black pepper. Sprinkle cheese on top; dot with margarine. Sprinkle sparingly with paprika. Cover with foil; bake 1 hour. Remove foil; bake another 15 minutes, or until nicely browned.
Cream 1/4 cup	10x sugar and butter until light and fluffy. Add 1 cup flour and salt; mix well.	Press into lightly greased 9-inch square pan. Bake at 350° for 18 to 20 minutes. Combine eggs, sugar, soda, lemon rind and juice and 2 teaspoons flour. Beat well; pour over baked crust. Bake at 350° for 25 minutes. Sprinkle with 10x sugar. Cool; cut into bars. Makes 16 bars.
Mix first 3 ingredients and roll into balls. Melt paraffin wax and chocolate chips. Pour chocolate over balls.
Melt butter; add brown sugar, egg and vanilla. Beat until creamy; add soda and salt and mix until blended. Add remaining ingredients. Drop by spoon on cookie sheet and bake for 10 minutes at 350°.
Cut chicken into chunks. In a large skillet, cook chicken slowly in teriyaki sauce. While chicken is cooking, prepared rice as per directions on the box. Cut green onions and cook in separate pot. Add carrots and onion and cook until tender. When chicken is browned and cooked, add finished rice, vegetables and small amount teriyaki sauce. Mix together and simmer for 5 to 8 minutes. Add scrambled eggs.
Rehydrate Granburger with hot water for 10 minutes. Pour a little oil into a Dutch oven. Saute the Granburger, onion and carrots in oil until onion is tender. Add soup, mushrooms, beans and 1 cup Cheddar cheese. Blend thoroughly. Place mixture in a 2-quart greased casserole dish. Combine whipped potatoes and remaining 1/2 cup Cheddar cheese. Spread potato mixture over the Granburger mixture. Bake at 350° for 30 minutes. Garnish with paprika and parsley. Serves 6 to 8.
Grease pan and lay boiled cooked chicken in bottom. Mix mushroom and sour cream together and pour over chicken. Break up crackers on top. Cook at 425° for 30 minutes.
Bring first 4 ingredients to a brisk boil. Pour over next 2 ingredients. Add last 4 ingredients. Beat by hand. Bake at 400° for 20 minutes in a 9 x 13-inch pan.
Remove husks and silks from corn. Cut corn from cobs, scraping cobs to remove all milk. Measure 2 cups corn and set aside. Combine egg yolks, milk, cheese, cracker crumbs, butter, salt, pepper and dill weed in a large bowl; add corn and stir well. Beat egg whites (at room temperature) and cream of tartar at high speed of an electric mixer until soft peaks form; fold whites into corn mixture. Spoon into a lightly greased 1 1/2-quart casserole. Bake at 350° for 40 minutes.
Preheat the oven to 350°. Combine the Oreos and butter; press firmly in the bottom of a 13 x 9-inch baking pan. In a medium saucepan over medium heat, melt 1 cup of the chocolate chips, the condensed milk and the vanilla. Stir frequently to prevent the bottom from burning. Pour over the Oreo crust and top with the nuts and 1 cup of chocolate chips. Bake for 20 minutes, or until it sets. Cool. Chill if desired. Cut into bars. Makes 24 to 36 bars.
Preheat oven to 350°. Arrange chicken in glass baking dish. Season however you wish; seasonings listed are merely a suggestion. Pour soup over chicken. Bake 1/2 hour, uncovered. Make dressing per instructions on package and put over top of chicken. Cover dish with foil and bake another 1/2 hour.
Dissolve gelatin in cold water. Mix rest of ingredients in pan, bring to a boil over low heat and boil 1 minute, stirring constantly. Stir in soft gelatin. Chill until partly set. Beat until smooth. Carefully fold in meringue of 3 eggs, 1/4 teaspoon cream of tartar and 6 tablespoons sugar; pile into cooked crust. Chill until set, 2 hours. Garnish with whipping cream.
Beat egg whites and cream of tartar until stiff. Place flour, baking powder, water, oil, sugar, extract and egg yolks into a separate bowl and beat. Fold in	egg whites and pour into an ungreased 14 inch round pan or oblong pan. Bake 1 hour at 350°. Decorate to your satisfaction.
Mix in order; add oats last. Stir until mixed. Spread in greased 8 x 8 x 2-inch pan. Bake at 350° for 20 minutes. Cool; frost with chocolate frosting and cut in bars.
Combine all ingredients, except last 3. Shape into 6 small loaves. Place in a shallow baking pan. Combine remaining ingredients and spread over top of loaves. Bake at 350° for about 35 minutes. Yield: 6 loaves.
Dissolve jello in boiling water, add frozen juice. Stir well to dissolve. Add drained mandarin oranges and pineapple (including juice).
Put into large soup pot. Cook until everything is soft. Puree in blender. Put back into soup pot. Add 1 can evaporated milk.
Pour boiling water over sugar and tea bag. Let set 5 minutes. Squeeze out tea bag and cool. Add pineapple juice, orange juice and ginger ale. Freeze cherries in ring for punch bowl or in ice cubes for water pitcher.
Bring 3 cups of water to boil; add noodles. Cook until done. Pour off water. Add butter and milk, cooking over low heat. Stir in cheese until melted.
Melt butter in a square pan and add ingredients by layers. Bake at 350° for 30 minutes. Let cool and cut.
Combine flour, baking powder, salt and ground nutmeg, stirring well. Set mixture aside. Combine remaining ingredients. Pour over flour mixture and stir until dry ingredients are moistened. (Dough will be soft.) Turn dough out onto a heavily floured surface and knead 4 to 5 times, adding more flour as needed. Roll dough to 1/2-inch thickness. Cut with a 2-inch biscuit cutter. Place on a lightly greased baking sheet. Bake at 425° for 15 minutes or until lightly browned. Yield: 10 biscuits.
Mix apples, brown sugar and lemon juice. Mix flour, sugar, salt and baking powder. Add one slightly beaten egg to dry mixture. Put apple mixture in a 10 x 6 x 2-inch pan. Sprinkle over apples; drizzle melted margarine and cinnamon over all. Bake at 350° for 35 minutes.
Combine sugar, 1/3 cup water and corn syrup in a heavy saucepan. Stir over low heat until sugar dissolves. Cook without stirring to light crack stage (270°). Remove from heat; add vinegar and baking soda and mix thoroughly. Pour on buttered platter to cool. Butter hands, then pull taffy until it is snow white and porous. When candy is too hard to pull, twist into a rope of desired thickness. Cool and break into 1 1/2-inch pieces. Yield: 2 dozen pieces of candy.
Mix above ingredients; beat well. Drop by teaspoon onto greased cookie sheet. Bake 10 minutes in 350° oven.
Put all ingredients into pot and cook until celery and onions are cooked. Put over hot cooked rice.
Cream shortening and sugar. Add eggs and pumpkin, mixing well. Add remaining ingredients as listed, mixing after each addition. Bake in tube or Bundt pan that has been sprayed with cooking spray and floured. Bake at 350° for 10 minutes; then lower heat to 300° and bake 55 minutes. Remove cake from oven and let cool for about 10 minutes before removing from pan.
Drain clams and save liquid. Soften cream cheese 20 to 30 seconds on medium in a 1-quart (1 liter) microproof casserole. Mix cream cheese, onion, lemon juice and clam liquid well. Add salt to taste. If mixture is too thick, add more clam liquid for easy dunking. Serve fresh vegetables or crackers. Makes 1 1/2 cups.
Press into pan in layers. Spread over top of layers Eagle Brand milk. Bake at 350° for 25 to 30 minutes. Cut while hot.
Mix well and pour into uncooked pie shells. Cook until set. (This recipe makes two pies.)
Boil sliced squash and onions until tender; drain. Put half in a greased baking dish; add salt and pepper, 1/2 can soup and 4 slices of cheese. Then add remaining squash. Add other 1/2 can of soup, cheese and crackers on top. Bake at 350° until bubbly and brown, about 30 to 40 minutes. Enjoy!
Grate by hand or in a blender enough almonds to total one cup. Do not pack in the measure. Sift the flour with the baking powder and set aside. Cream the butter until very light, then add 1 3/4 cups of sugar gradually, creaming until fluffy. Add the sifted ingredients alternately with milk, beginning and ending with the dry ingredients. Fold in the almonds, vanilla and almond extract. Beat the egg whites with the salt and remaining 1/4 cup sugar to soft peaks, then fold gently but thoroughly into the batter. Pour into a well buttered and floured 9-inch tube pan and bake at 350° for about 1 hour or until cake begins to pull from sides of the pan. Cool cake upright in pan on a wire rack for 10 minutes. Then loosen around edges and turn out on a rack. Cool thoroughly before cutting.
Preheat oven to 350 degrees. Grease sides and bottom of a 10 inch deep-dish pie pan. Mix together flour, salt, baking powder and pudding mix. Mix in butter, egg, and milk. Beat for 2 minutes now pour this mixture into pie pan. Arrange sliced peach slices on top of pudding mixture. In a small mixing bowl, beast cream cheese until fluffy, add 1/2 cup sugar and 3 tablespoon reserve peach syrup, beat for 2 minutes. Spoon mixture over peaches to within 1 inch of pan edge. Mix together 1 tablespoon sugar and 1 teaspoon cinnamon, and sprinkle over top. Use Freestone Peaches in heavy syrup. Bake in preheated oven for 30 to 35 minutes, until golden brown. Chill and serve.
Combine all ingredients and beat the daylights out of them! Drop onto ungreased cookie sheets and bake at 350 degrees for about ten minutes.
Cook cabbage in water; drain. In saucepan, saute onion in butter, then add cheese and stir until melted. Then add soup. Put 3/4 cup dressing in buttered 9 x 13-inch baking pan. Add cabbage and cover with cheese, onion and soup mix. Cover with remaining 1/2 cup dressing. Bake at 350° for 20 minutes. or until it is hot all through it.
Mix jello with boiling water. Cool slightly, then add pineapple with juice, the drained Mandarin oranges and the sour cream. Place in refrigerator to jell. (If you like a sweeter taste, cut down sour cream to 1/2 to 3/4 cup.)
Wash potatoes (do not peel). Cover with water and boil about 25 minutes, until tender. Peel, cut in half and slice thin. Brown bacon in pan. Remove bacon. Saute onion in bacon fat until soft, not brown. Stir in flour until smooth. Add vinegar, water, salt, pepper and sugar. Stir constantly until mixture boils and thickens slightly. Remove from heat and add mustard, pour mixture over potatoes, add bacon. Serve warm. May be reheated.
Sift flour; rub in shortening with knife or fingertips. Add milk to make soft dough. Drop a tablespoon at a time into chicken broth the last 15 or 20 minutes of cooking time. The pan must be covered closely. The cover must not be removed during cooking.
Mix the first 3 ingredients in Ziploc bag. Add washed chicken wings. Refrigerate 10 to 12 hours, overnight. Turn bag every 4 hours. Place wings on a foil covered cookie sheet. Bake at 350° for 1 hour; turn to brown opposite side after 1/2 hour.
In a large bowl, beat eggs; add sour cream. Stir in raisins, brown sugar, cinnamon, nutmeg and salt. Place this in a 9-inch pie shell. Place top crust over filling. Bake at 450° for 10 minutes. Reduce heat to 350° and bake 25 minutes or more until filling is set. If desired, sprinkle with nutmeg. (Try baking without top crust.)
Mix pinto beans, kidney beans, cuminos, red chili powder, sugar, salt and pepper in a large pot. Add 2 cups of water and let simmer for 20 minutes. While beans are simmering, brown ground beef with chopped bell pepper, salt and pepper; drain fat. Stir in ground beef, tomato paste and whole tomatoes in with pot of beans. Add 1 cup of water. Stir and let simmer for 20 minutes. Stir occasionally and add more water if needed. (You decide how thick you want the chili to be.) Grate cheese and chop onions for toppings.
Mix cottage cheese, Cool Whip and Jell-O in mixing bowl. Drain all fruit, then add to mixture. Stir well and fold in serving dish. Refrigerate for 1 hour.
Mix and press in 9 x 13-inch Pyrex. Bake at 350° for 20 minutes.
Combine oil and butter in a 3-quart pot. Cook slowly for 1/2 hour; the mixture will turn a deep brown color. Set aside after cooking. Add water and broth in large pot and bring to a boil. Cook chicken for 1/2 hour; skim off excess fat. Remove chicken from pot. When cool, skin, bone and dice chicken. Discard skin and bones.
Melt candy and 1/2 cup butter. Beat 1/2 cup butter and sugar until fluffy. Add eggs, one at a time; beat after each is added. Add flour and baking soda; alternate with buttermilk. Add in candy mixture. Bake at 350° for 1 hour and 20 minutes.
In large bowl, combine butter, sugar and egg; beat until smooth. Add milk; beat until fluffy. Sift flour, baking powder, salt, cinnamon and nutmeg. Add to mixture; beat until smooth. Spread in greased 9 x 13-inch pan. Lay apple slices on top. Sprinkle with sugar mix. Bake at 375° for 20 minutes. Remove; sprinkle top with heavy cream and bake for another 15 to 20 minutes. Serve warm.
Make regular cake batter or cake mix and cook in sheet pan at 350° for 30 minutes.
Brown meat with onion and garlic in pot. Add all other ingredients and simmer about 20 minutes. Yields about 9 (1 cup) servings. Exchanges: 2 meat exchanges, 3/4 bread exchange and 1/2 fat exchange.
Beat eggs. Add sugar and baking powder. Put crushed crackers in. Let stand for 15 minutes. Chop dates and add pecans. Add to mix, then pour into buttered pie pan. Bake at 350° for 40 minutes. Serve with ice cream or Cool Whip.
Brown meat in Teflon pan or Wok with 1/4 c. water. Add more water if necessary. Add remaining ingredients except spinach and bean sprouts. Simmer covered for 30 minutes. Add spinach and bean sprouts. Mix again. Cover and simmer 10 minutes. Serve immediately over cooked rice. Serves 4.
Heat oven to 275°. Combine cereal, pretzel sticks and nuts in ungreased pan. Melt butter. Add Worcestershire sauce, paprika and garlic salt. Pour over cereal mixture. Toss until coated. Bake 30 minutes, stirring occasionally. Makes 7 1/2 cups.
Melt 1/2 stick of margarine; stir in the sugar and cocoa. Stir in milk. Bring these ingredients to a boil, stirring constantly. Remove from heat. Set on a cooling rack; add peanut butter, oats and vanilla. Stir well to mix. Drop from spoon onto waxed paper. Let cool.
Mix cracker crumbs in 1/2 cup melted oleo and press into a shallow 9 to 10-inch pie plate. Saute onions in 1/4 cup oleo until clear. Pour over crust. Sprinkle cheese over onions. Mix milk, eggs and seasonings well and pour over cheese. Bake at 350° for 30 to 35 minutes or until it is set like a custard. Cool before serving.
Mix Velveeta, Rotel and beef together. Cook on stove top or in microwave until all is blended together. Serve warm.
Pour lemon juice over shrimp and let stand. In a heavy frying pan, heat oil. Add onions (green and white) and garlic; saute until limp. Add tomato puree and wine; simmer 15 minutes.
Blend cheese with milk. Add eggs, lemon juice, salt and nutmeg, then add parsley and broccoli. Pour into greased 11 x 7-inch pan. Bake at 325° for 1 hour, or until knife in center comes out clean.
Brown pork chops. Put rice in bottom of baking dish. Place chops on top of rice and onion and pepper slices on chops. Mix water and consomme; pour over all. Bake covered about 1 1/2 hours or until tender at 350°.
Mix 3 ingredients together, drop by teaspoonfuls on ungreased cookie sheet. Bake at 350° for 7 to 10 minutes. Makes great little nugget.
Wash and slice squash. Beat egg in medium bowl and add water, salt and pepper, stir. Add enough flour to make a sticky batter, mixing well. Add squash or stir to coat each piece. Fry in oil until golden brown and crispy. Serves 4 persons.
Remove crust from bread; slice diagonally, not quite all the way through, in 1-inch slices. Combine margarine, thyme and salad dressing mix. Spread mixture between slices and over top and sides of loaf. Sprinkle cheese over top. Wrap loosely in foil and bake at 350° for 20 minutes or until cheese melts. Serve warm.
Combine oats and buttermilk in a mixing bowl. Cover and refrigerate overnight. When ready to use, add egg, flour, sugar, baking powder, baking soda, cinnamon and butter, mixing thoroughly. Fry on a preheated greased griddle. Makes 1 dozen. Good with fried apples and sausage or bacon.
Mix softened cream cheese until fluffy. Add other ingredients. Pour into graham cracker crust. Chill until firm. Put cherry pie filling on cake.
Saute bacon and put aside. Saute ham pieces. Add bacon, onions, cooked limas, corn and tomato sauce. Cover with a lid and cook in oven or on top of stove on low heat for 20 minutes.
Cook sausage and drain. Separate rolls and place in 9 x 12 casserole dish. Place sausage on crust, then potatoes, then top with cheese. Beat eggs, milk, salt and pepper together. Pour over sausage, potatoes and cheese.	Sprinkle cheese on top. Bake at 375° for 20 to 30 minutes.
Season beef strips with salt. Add cherry tomatoes, avocado, green pepper and onion. Mix chili sauce, oil, chili powder, hot pepper sauce and garlic. Add meat and vegetables and toss. Serve individual portions on bed of lettuce. Serve corn chips and grated cheese to sprinkle on top. Makes four to five servings.
Dissolve jello with boiling water. Add cranberry juice. Let set. Spread sour cream over this when jelled.
Cook milk and sugar over low heat. Stir until sugar is dissolved. Continue cooking until soft ball stage is reached. Add dates. Cook two or three minutes more. Remove from heat. Cool until lukewarm. Add nuts. Stir until real thick. Turn out on a piece of wet cloth and roll to form roll. Place in refrigerator. Slice to serve.
Combine all but chicken in a saucepan. Bring to boil. Cook one minute, stirring constantly. Put chicken in baking dish and pour sauce over. Cover and bake 40 to 45 minutes at 350°. Uncover and bake 30 minutes more.
Mix kraut and sugar together; let stand 2 hours. Combine other ingredients with kraut mixture. Cover tightly and chill for 2 hours or longer. Will keep for several days in refrigerator.
Scrub Idaho potatoes, one for each serving. Cut potatoes into quarters. Spread each potato with 1 teaspoon mayonnaise and sprinkle with Mrs. Dash seasoning. Bake at 350° for 1/2 hour.
Place ingredients in buttered casserole dish. Bake at 350° for 1 hour, covered.
Beat eggs until very light. Beat in sugar and add melted shortening. Sift baking powder, salt and nutmeg with 1 cup flour; stir into first mixture. Alternate flour to make a very soft dough. Chill. Roll out on floured board and cut in shape. Drop in hot lard.
Heat soups and milk over low heat. Drain lima beans, asparagus and green peas; put into a 2 1/2-quart casserole. Pour soup and milk mixture over the vegetables. Top this with 3/4 cup grated Cheddar cheese and 3/4 cup cracker crumbs. Bake in a 450° oven until brown.
Preheat oven to 350°. In 1 1/2-quart saucepan, combine reserved pineapple juice, mixed with cornstarch, salt, pepper and cinnamon. Cook until thick, stirring constantly. Combine yams and pineapple in 8-inch round casserole. Stir in sauce and coat well. Dot with margarine. Cover with foil and bake for 10 minutes. Yield: 4 servings. Serving size: 1/4 recipe. Exchanges: 1 bread and 1/2 fruit.
This recipe can be halved, quartered or cut in thirds; however, if full recipe is made, it freezes very well when baked.
Cream butter and sugar together. Add eggs 1 at a time. Add salt, milk and vanilla. Place in unbaked shell and bake for 45 minutes.
Mix butter, cheese and flour until well blended. Add cereal; mix well. Roll into small balls; place on cookie sheet. Flatten with palm of hand. Bake at 350° for 15 minutes. Makes about 2 dozen.
Grease a 9 x 13-inch pan. Butter the bread; place 8 slices, butter side down in pan. Place cheese atop. Place shredded ham atop. Top with remaining 8 slices of bread, butter side up. Mix eggs, milk and mustard. Pour over bread; refrigerate overnight. Place mushrooms on top. Mix cornflakes and melted butter. (Can be mixed in Ziploc bag in advance.) Place over top. Bake at 350° for 45 minutes. Allow to cool 30 minutes before cutting.
Mix egg yolks, salt and sugar in top of double boiler to blend, add milk. Cook until spoon coats, do not boil. Cool, add vanilla and stiffly beaten egg whites. Add orange peel. Chill over night.
Cook ground beef and onion until browned. Drain off fat. Stir in remaining ingredients except kidney beans. Heat to boiling. Reduce heat; cover and simmer 2 hours, stirring occasionally. Stir in beans; heat.
Mix all dry ingredients together, then add eggs, oil and baby food. Pour in Bundt pan and bake at 325° for 50 to 60 minutes.
Blend together in processor. Shape into ball and roll in pecan chips. Refrigerate. Better if made the day before using.
Cut chicken into cubes and season with salt and pepper. Cook in skillet with butter, adding small amounts of water (no more than 1/4 cup) occasionally if necessary. Add broccoli and cheese packs and let simmer for 10 to 20 minutes.
Melt chips in double boiler. Stir in milk. Add peanuts. Drop by spoonful onto cookie sheet covered with wax paper. Refrigerate 1 to 2 hours.
Mix dry ingredients together. Beat wet ingredients together well, then add to dry ingredients and mix until well moistened. Mixture may be stored up to 6 weeks in refrigerator. Bake in microwave for 2 minutes on High.
Grease and flour a tube pan. Cream sugar and oil; add eggs one at a time. Add dry ingredients gradually until mixed. Stir in apples, nuts and coconut with a spoon. Bake for 1 hour and 15 minutes at 350°.
Combine 1 1/2 cups sugar, 6 tablespoons margarine and 1/3 cup milk in heavy 1 1/2 quart saucepan; bring to boil, stirring constantly. Continue to boil 4 minutes on medium heat, stirring constantly. Remove from heat; stir in chocolate pieces until melted. Add 1 cup Marshmallow Creme and 1/2 teaspoon vanilla. Mix well. Pour into greased 13 x 9-inch pan. Repeat remaining ingredients, substitute peanut butter for chocolate. Spread over chocolate layer. Cool at room temperature. Cut into squares.
Mix together the ham, celery, pecans, olives and onion in a large bowl. Stir in the mayonnaise and chili sauce. Placing the stem down on a board, cut each tomato about 2/3 of the way down into 8 wedges. Gently push wedges open to allow space for stuffing. Place each tomato on a lettuce lined plate and stuff with ham salad. Garnish plates with parsley. Makes 4 servings.