HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine rice, dry onion mix, celery soup and water; place in greased casserole dish. Cover and bake in 350° oven for 1 hour and 15 minutes.
Prepare stuffing as directed on box. Cook spinach and drain. Mix all ingredients together and make into balls. Bake at 350° for 12 to 15 minutes.
Slice cake. Make pudding as directed. Put layers of cake first, then layer of pudding, layer of pineapple and layer of fruit cocktail. Repeat process. Top with Cool Whip.
Cream butter; add sugars, vanilla and egg. Beat until light. Add sifted dry ingredients and mix well. Chill until firm enough to roll. Half dough. Roll each half on floured wax paper into a 12 x 9-inch rectangle. Spread with filling; roll up tightly from end. Wrap in paper; chill overnight. Slice 1/8-inch thick. Bake on lightly greased cookie sheets in 375° oven for about 10 minutes.
Mix ingredients in the order given. Pour into pie shells. Bake at 425° for 15 minutes. Reduce heat to 350° for 45 minutes or until the pies are done. After pies are cool, top with whipped cream. This recipe makes 2 pies.
Wash potatoes and prick with a fork. Bake at 400° for 1 hour. Let cool. Cut in half lengthwise and scoop out pulp. Melt butter in large heavy saucepan over low heat. Add flour, stirring until smooth. Cook mixture 1 minute, stirring constantly. Gradually add milk; cook over medium heat stirring constantly until mixture is bubbly and slightly thickened.
Bring water, butter and salt to a boil. Add flour; stir until it forms a ball, about 1 minute. Remove from heat. Add eggs, one at a time, beating after each. Drop by heaping teaspoonfuls on a well-greased cookie sheet (use Pam). Bake at 400° for 25 to 30 minutes. (You can make these smaller by using a smaller amount; check at 20 minutes.) Cool and stuff. One recipe makes about 40. Can be frozen.
Mix all ingredients. Makes 1-inch balls. Flatten with fingers on lightly greased cookie sheet. Bake at 350° for 10 to 12 minutes. Makes 3 to 4 dozen.
Peel potatoes and dice. Boil potatoes until tender. Do not overcook potatoes. Drain potatoes. Add medium onion, green pepper and eggs. Stir in mustard and sweet pickles. Add salt and pepper to taste. Add celery seed to taste. Stir in Duke's mayonnaise enough to mix potato salad well.
Cook bacon in a large Dutch oven until crisp; remove bacon, reserving 1 tablespoon drippings in Dutch oven. Crumble bacon and set aside.
Blend all ingredients together in blender on high speed for 15 to 30 seconds.
Mix fruits together. Add sugar and lemon juice and rind for the extra tang. Also add fresh orange juice and mix well. The juices keep the bananas from turning brown and gives it a nice flavor. This makes for a healthy snack or dessert and will keep several days in refrigerator.
Mix all ingredients and add Jiffy mix. Pour into greased 8 x 8-inch pan and bake 30 minutes at 350°.
Brown ground chuck and onion (don't salt). Mix all ingredients and put in a large casserole dish and bake 1 1/2 hours at 325°.
Grate cheese; sift flour, pepper and salt into bowl. Cut butter into small pieces and add. Blend until coarse crumbs. Add cheese and blend until dough hangs together. Roll out 1/4 of dough at a time 1/4 inch thick. Cut into strips. Place on ungreased baking sheet and bake for 10 to 12 minutes at 375° or until straws are lightly browned.
Mix the graham cracker crumbs and melted oleo. Pat into bottom of a 9 x 13-inch pan. Next, combine 2 sticks of softened oleo (not melted), box of powdered sugar, eggs and vanilla. Mix with electric mixer for approximately 2 minutes until smooth and creamy. Spread over crust. Slice bananas and layer over the filling. Drain the pineapple cans and spread over top of bananas. Slice strawberries and layer on top. Top it all off with the Cool Whip. Chill for at least 4 hours.
Cook until well blended, about 15 minutes. Pour into hot, sterilized jars. Process 10 to 15 minutes.
Put Jell-O and pudding in hot water. Cook until thick. Cool. Add oranges and Cool Whip. Stir and refrigerate until you serve.
Melt butter/margarine. Add beaten eggs, flour and sugar. Stir to mix. Add onion and squash. Drop by spoonful onto greased griddle (350°) until brown.
Mix all ingredients together. Stir in enough rolled oats (about 1 1/4 cups) to form the mixture into a loaf. Place in pan that has been sprayed with nonstick coating. Bake at 350° for 1 1/4 hours.
Open quahogs and separate the meat from the shell. Put a dash of Tabasco on each quahog. Sprinkle with garlic powder. Put a teaspoon of bread crumbs on each quahog. Place a small piece of bacon on top of each quahog. Broil quahog in half shell for 3 to 5 minutes.
Mix hot water, 1/2 cup sugar, salt and shortening together. Cool to lukewarm. Soften yeast in 1/4 cup lukewarm water. Add 1 teaspoon sugar. Mix well and stir into first mixture. Add beaten eggs. Stir in 4 cups flour; beat thoroughly. Stir in 4 more cups flour and mix thoroughly. It is not necessary to knead. Place in greased bowl. Brush top of dough with	melted shortening and cover bowl with a damp cloth and then with aluminum foil or a lid so that a crust will not form on top. Put	in refrigerator and use as needed. This also makes good cinnamon rolls. When ready to use, take as much dough as needed. Shape into rolls. Place in greased pan; let rise until doubled. Bake at 400° until brown. This dough will keep several days in refrigerator.
Chill English peas and drain. Lightly toss peas, eggs and onions with mayonnaise. Add salt and pepper. Add cheese and celery. Chill well and serve on a lettuce cup and garnish with pimento.
Prepare jars. Combine all ingredients except sugar in large saucepan. Bring to a full rolling boil over high heat, stirring constantly. Quickly add 5 1/2 cups sugar. Return to a full rolling boil and boil 1 minute. Fill jars. Leave undisturbed until lids seal, about 1 hour.
Combine meal, flour, baking powder and salt. Mix well. Add egg, milk and onion. Stir just until mixed. In deep fat fryer or electric skillet, heat oil to 365°. Fry 2 to 2 1/2 minutes or until golden brown. Drain on paper towel. Yields 4 to 6 servings.
Mix first 6 ingredients; let stand to thicken. Add baking powder, soda and flour. Roll and bake in 350° oven. Bake to like brown.
Mix all together and the flavors set at room temperature for a few hours. Caution: This recipe is very hot just the way it reads, so add extra jalapenos carefully.
Mix all real good with a fork and make into little balls. Bake at 250° for 20 to 25 minutes. Cool and roll in powdered sugar.
Mix all ingredients together well. Bake at 250° for 2 1/2 to 3 hours.
Brown ground turkey in nonstick skillet. Drain meat, then stir in onion, garlic, tomatoes, kidney beans, chili powder and ground cumin. Cover and simmer for 30 minutes. Remove cover during the last 5 minutes so liquid can evaporate. Fill warmed tortillas with 1/3 cup filling. Top with shredded lettuce and 1 tablespoon grated Cheddar. Per 2 tacos: 310 calories, 10 gm fat.
Mix all dry ingredients together. In skillet, brown the seasoned flour in oil. Stir frequently. Add milk. Stir to dissolve flour. Let cook until cooked down into a gravy. Stir often to prevent sticking and to dissolve lumps. Takes about 35 minutes.
Mix all ingredients. Batter will be very thick. Spray bottom of 13 x 9-inch pan with cooking oil spray. Bake at 350° for 20 minutes. Cool and cut into 15 pieces.
Blend all ingredients, except brown sugar and nuts. Beat 4 minutes at medium speed of electric mixer. Pour into greased and floured 13 x 9-inch pan. Sprinkle with brown sugar and nuts.
Preheat oven to 375°. Place eggplant on baking sheet. Bake until tender, turning occasionally, about 1 hour. Remove eggplant from oven. Let stand until cool enough to handle, about 10 min. Cut eggplant lengthwise in half, remove pulp. Place pulp in medium bowl; mash with potato masher until smooth. Add tomatoes, onions, parsley, vinegar, oil, garlic, salt and oregano; blend well. Cover eggplant mixture, refrigerate 2 hours. Preheat broiler. Split pita breads horizontally in half to form 4 rounds. Stack rounds; cut into sixths or form 24 wedges. Place pita wedges on baking sheet. Broil until crisp, about 3 min., serve the eggplant spread with warm pita bread wedges. Garnish with lemon and lime slices.
Brown the ground turkey; drain the fat. Then, in a large pot, add all the other ingredients. Let it cook for about 1 1/2 to 2 hours.
Heat oven to 325°. Melt butter in casserole dish. Put the uncooked rice evenly in the dish. Spread the broccoli or squash evenly over the rice. Shake onions over top. In a pan, heat the water or milk, soup, salt and pepper. Mix together well. Pour over top. Bake 1 hour, then add cheese and bake until melted. Cook uncovered!
Heat oven to 450°. Generously grease 10 popover pans or ten 6 ounce custard cups (standard muffin pans can be used, filling alternating greased cups with batter). Be sure eggs and milk are at room temperature.
Peach Layer: Prepare 1 package each jello as directed. When cool, pour into 8-inch square glass pan. Arrange peach slices in the jello and set.
Mix cream cheese, sugar and mayo; add cranberries, pineapple and nuts. Fold in whipped cream. Pour in flat pan (8 x 10) and freeze.
Sprinkle a small amount of salt in the bottom of an iron skillet. Brown hamburger in the skillet with the salt. In a large boiler, combine the meat with drippings and the remaining ingredients. Allow the soup to come to a boil. Serve when all ingredients are hot.
In a medium mixing bowl, blend cream cheese and mayonnaise until mixture is smooth. Stir in crab meat, artichokes, cheese and onion. Pour mixture into a 9-inch pie plate. Bake at 375° for 15 to 18 minutes or until lightly browned. Serve with crackers.
Stir together sugar, flour, nutmeg, cinnamon and salt; mix with apples. Turn into ungreased square 9 x 9 x 2-inch pan. Dot with butter.
Mix apples and sugar in a large bowl. Add cranberries, carrots and nuts; stir gently to combine. Mix dry ingredients and add to apple mixture; stir well. Stir in eggs and oil. Mix gently but thoroughly. Divide evenly into greased muffin tins. Makes 12 large muffins. Preheat oven to 375°. Bake for 25 to 30 minutes or until toothpick tests done. Cool in pan for 5 minutes. Remove to wire rack.
Beat eggs, add remaining ingredients. Fry in deep oil. Brown on both sides. Coat with powered sugar.
Brown ground beef in large frying pan with onions, black pepper, salt and seasoned salt. Boil kidney beans and season to taste. Boil Polish sausages until done. Combine cooked rice, beans and Polish sausages together in a large pot. Mix well. Add 1 tablespoon of chili powder (more, if desired). Drain ground beef. Combine all 3 mixtures together. Add Cajun seasoning. Simmer for 5 to 10 minutes. Serve in bowl with cornbread or rolls.
Cut through sauerkraut several times. Combine kraut with celery, onions and green and red peppers. Dissolve sugar in oil and vinegar. Pour over vegetables and toss. Chill for several hours or overnight. Stir occasionally.
About 40 minutes before serving, cut chicken breast halves lengthwise into 1/2-inch wide strips. Cut each baby eggplant lengthwise in half. (If using regular eggplant, cut each crosswise in half, then lengthwise into 1-inch wide strips.) In 12-inch skillet over high heat in hot salad oil, cook chicken until lightly browned and it loses its pink color throughout. With slotted spoon, remove chicken to bowl.
Mix sugar, flour, salt and cherries together. Line pie pan with pastry. Add cherry mixture and cover with top crust. Bake in very hot oven (400°) for 10 minutes. Reduce temperature to 350° and bake 25 minutes longer. Makes one 9-inch pie.
Combine dry ingredients and cut in shortening. Dissolve yeast in warm water. Add to scalded milk cooled to room temperature. Make a well in center of dry ingredients. Add liquid and work into dough. Knead dough 15 to 20 minutes; set aside for 10 minutes. Roll dough to 1/4-inch thickness. Cut into squares or triangles and fry in 420° shortening. Fry 1 or 2 at a time so fat will stay hot.
Boil chicken. DO NOT SALT. Cool chicken and then remove meat from bones. Spray large casserole dish with PAM. Cut up chicken into sprayed dish. Heat both cans of soup with 1/4 can of water. Mix into chicken. Prepare stuffing using the chicken broth instead of water. Spoon stuffing on top of chicken.
This is dry mix that can be stored and kept on hand until needed. When ready for soup, add 2 cups of cold water and cook over medium heat, stirring until thickened. Add more water, if needed.
Cream butter and sugar until creamy. Add eggs, one at a time, beating after each addition. Add 2 cups flour. Mix well. Add milk with extract in milk, then the remaining 2 cups of flour. Beat mixture for 8 minutes. Cook in a greased and floured tube pan at 350° until cake is done.
Boil potatoes with jackets on. Peel and slice. Season with salt and pepper. Add onion. Cut up bacon and brown. Pour over potatoes. Mix and let stand for about 1 hour. Mix sugar and flour. Add to vinegar and water. Bring to a boil and add to potatoes.
Saute onion, celery and green peppers in oil until vegetables are tender. Stir in chili sauce. Combine 1/2 cup vegetable sauce mixture with ground beef, bread crumbs, egg, Worcestershire sauce, salt and pepper. Shape into a loaf or shallow baking pan. Bake at 350° for 1 hour. Let stand 5 minutes before slicing. Yields 6 servings.
Mix sugar, milk, oleo and cocoa in boiler. Boil for 1 minute. Remove from heat. Add oatmeal, pecans, peanut butter and vanilla. Mix well and spoon onto waxed paper. Let cool.
Mix graham cracker crumbs and butter well; press into 13 x 9-inch pan. Bake at 325° for 20 minutes. Mix together remaining ingredients and spoon into 13 x 9 pan. Bake at 325° for 40 minutes.
Dissolve jello into water. Add vinegar and mayonnaise; blend well. Chill until it begins to jell. Add spinach, cottage cheese, green onion and celery; blend well. Pour into a 7 1/2 x 12-inch Pyrex dish. Refrigerate.
Heat oven to 350°. Combine all ingredients; mix lightly but thoroughly. Press into 8 x 4-inch loaf pan. Bake 1 hour. Drain and let stand 5 minutes.
First Day: Make a brine of 3 tablespoons salt and 1 gallon cold water. Prepare rind by removing all green and red. Let stand in brine 24 hours.
Spread the flour on wax paper. Put egg wash in shallow dish. Spread the cornmeal on wax paper; dredge the tomato slices in the flour and shake off excess, then dip into egg wash. Coat with cornmeal, shake off excess. Heat oil in large heavy skillet over medium flame. When hot, add tomatoes. Cook until golden brown; then turn. Repeat, sprinkle with salt and pepper. Serve.
Prepare roll mix according to package, omitting egg and using 1 c. water. Dough does not need to rise. Place one cheese cube on one pepperoni. Pinch off a piece of dough and shape carefully around cheese and pepperoni, forming a ball. Repeat until all ingredients are used. Fry in deep hot oil for 5 minutes, turning once. Drain on paper towel.
Beat cream cheese until light and fluffy. Stir in the remaining ingredients. Yields 3/4 cup. Serve on assorted crackers or breads.
Brown ground beef and drain. Then add beans (drained), Rotel and cream of chicken soup; cook until hot.	In a 13 by 9 inch pan (or smaller pan to make thicker layers) put a layer of tortillas, then meat mixture and cover with cheese. Then repeat layers. Bake at 350° until cheese melts. If you want spicy use Mexican Velveeta and hot Rotel.
Dissolve the gelatin in water. Stir in strawberries and chill until slightly congealed. Then add pineapple and pecans. Put half of this mixture in an oiled pan (9 x 13-inch) and chill slightly.
Peel, cook and mash eggplant. Combine eggplant, soup, cheese, bread crumbs, onion, catsup, salt and egg yolks; mix well. Beat egg whites until stiff, but not dry. Fold into eggplant mixture. Pour in greased 2-quart dish. Bake at 375° for 45 minutes or until a knife inserted in center comes out clean. Serves 6 to 8.
Thaw fish if frozen. Remove any skin from fish fillets and cut fillets into 1-inch pieces; set aside.
Combine well and heat over low until cheese melts. Stir occasionally and serve with corn chips.
Sort and rinse lentils; place in Dutch oven. Cover with water two inches above lentils; soak 2 hours. Drain. Melt butter in a Dutch oven over med. heat; add sausage and saute 3 to 5 minutes. Add carrots, onion and celery; saute 6 minutes or until tender. Stir in lentils, broth and next three ingredients. Bring to a boil; cover, reduce heat and simmer 45 minutes or until lentils are tender, stirring often. Process 1 3/4 cups lentil mixture in a blender until smooth, stopping to scrap down sides. Return puree to soup. To garnish, add fresh parsley to top. May also serve over rice. Yield: 16 servings.
Beat eggs in a large bowl. Mix in milk and cracker crumbs. Add ham mixture and celery; mix. Shape into 2 loaves. Mix remaining ingredients and pour over loaves. Cover and bake 2 1/2 hours at 325°. Baste every 1/2 hour with pan drippings.
Fold whipped topping, beaten egg and vanilla together. Add cake mix and stir well. Put confectioners sugar in separate bowl. Drop cookie mixture in by the teaspoon. Coat each lightly with sugar. Put on lightly greased cookie sheet and bake in preheated 350° oven for 15 to 20 minutes. When done, edges are lightly brown and the top has "earthquake" lines! Yields 5 dozen cookies.
Slice sausage in small pieces. Simmer for 10 minutes, drain. Add tomatoes, tomato sauce, chicken broth, seasonings and sausage together in soup pot. Simmer for 30 minutes. Add pasta and continue to simmer for 20 minutes.
Soften the cream cheese. Wash the shrimp and set aside. Cut up the green onions. Mix mayonnaise and cream cheese together. Then add the shrimp and onion tops, mix well. Serve with chips or crackers.
Cut pickles into sticks. Pour boiling water over sticks and let stand 4 hours. Drain and dry. Mix together remaining ingredients. Bring to a hard boil and boil 5 minutes. Pour over pickles and seal tightly.
Add all items but flour; beat well with mixer. Add flour and mix. Spoon by teaspoons into sugar and roll. Place on greased cookie sheet and bake 8 to 10 minutes at 350°. Yields 3 dozen.
Stir first 5 ingredients together, making a dough. Spread on cookie sheet, making sure that edges are same thickness (1/2 inch) as center, otherwise edges might burn. Bake 30 minutes at 350°, cool and crumble. Spread one half of crumbs in 9 x 13-inch pan. Spoon vanilla ice cream over this mixture. While ice cream is still soft, spread Kraft caramel topping over ice cream. Spread rest of crumbs last. Cover and freeze. (Can serve as many or as few as you like. You can slice off what you need and put the rest back in the freezer.)
Cook bacon and set aside, reserve drippings. Combine potatoes, bacon, and onion. Add salt, pepper, sugar, vinegar and egg to bacon drippings. Heat thoroughly and pour over the potato mixture. Place in 325° oven for 30 to 45 minutes to heat throughout.
Beat honey into egg yolks. Add salt and carob. Slowly stir in milk. In a double boiler, cook mixture over hot, but not boiling water. Stir constantly until mixture coats a spoon. Cool.
Let cream cheese soften. Drain tuna; mash with fork. Combine cheese, tuna and mayonnaise. Add lemon juice, curry and salt. Mix to blend well. Add onions and stir to blend. Chill for 1 hour. Serve as dip or as sandwich spread.
Cream the butter. Gradually add sugar, beating well at medium speed on mixer. Add eggs, one at a time, beating after each addition. Add flour to creamed mixture, alternating with milk, beginning and ending with the flour. Mix just until blended after each addition. Stir in flavorings. Pour batter into greased 10-inch tube pan. Bake 1 hour and 40 minutes at 300°. Cool in pan 15 minutes, then cool on wire rack.
Sift flour and salt. Mix in shortening and water. Roll very thin. Cut into strips and then pieces. Drop into boiling broth a few at a time. Make sure broth continues to boil while adding dumplins. Add chicken. Stir. Reduce heat. Cook until dumplins are tender.
Cook squash in a small amount of boiling water until tender; drain well and mash. Combine margarine, sugar, lemon extract, flour, eggs and salt. Add squash, stirring well. Spoon squash mixture into pie shell and bake at 375° for 20 to 25 minutes or until firm. This will surprise you. It tastes exactly like a lemon pie.
Beat sugar, eggs, oil and vanilla until well blended. Add flour, soda, salt, cinnamon, apples and nuts. Batter is heavy and looks greasy. Bake 45 to 50 minutes at 350° in ungreased 9 x 13-inch pan.
Coarse grind potatoes and onion. Mix all together the potatoes, onion, hamburger, salt and pepper in a bowl. Using a hand sausage stuffing tube with casing attached, force in mixture into 2 feet of casing. Flatten casing to half its thickness and leave ends 1-inch empty. Place 2 to 3 lengths into 8 quarts of salted boiling water. Cook 30 minutes. Remove from water and serve hot with salad and French bread. Serves 1 to 1 1/2 persons. Is good cold also.
Mix Cool Whip and dry pudding mix; stir well. Add other ingredients, mix well, pour into dish and refrigerate.
Fill a large heavy saucepan or electric skillet 2/3 full with vegetable oil. Heat to 360° on a deep fat frying thermometer. Sift together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt onto a piece of wax paper. Beat together the granulated sugar, brown sugar and eggs in large bowl with an electric mixer at medium speed until light and fluffy. Beat in 2 tablespoons oil. Stir in flour mixture alternately with the milk, beginning and ending with the dry ingredients. Stir in the applesauce and vanilla.
Sift dry ingredients into large mixing bowl. Add shortening and water; beat 1 minute with electric mixer. Add applesauce and egg; beat 3 minutes. Stir in nuts and raisins. Pour into a greased and floured 13 x 9 x 2-inch baking pan. Bake at 350° for 35 to 40 minutes. Cool; frost.
Cream the mayonnaise. Add other ingredients and the water. Bake in a lined-tin on 350° and reduce heat to 300°. Bake for 3/4 to 1 hour until cake is dry when tested with a knife. (This makes a large cake. Half the quantity in a loaf pan, makes a fair-sized cake.)
In a 10-inch skillet, combine soup, dressing and water. Over high heat, bring to boiling. Stir in slaw mix, reducing heat to low. Cover; simmer for 5 minutes or until cabbage is tender-crisp, stirring twice. Stir in beef and cover. Cook 2 minutes or until heated, stirring once. Combine croutons, cheese and parsley. Sprinkle over mixture; heat 2 minutes or until cheese melts. Makes 4 servings.
Combine all ingredients in slow cooking pot. Cover and heat on low for 2 to 5 hours or more.
Cook macaroni in 3 quarts of rapidly boiling water for 7 minutes. Drain. In a 2-quart casserole dish, combine macaroni, tomato sauce, cheese, salt and pepper. Bake at 350° for 20 to 25 minutes.
Cook macaroni; drain. Grate cheese. Put 1 layer macaroni, 1/2 butter and 1/2 cheese in baking dish. Repeat macaroni and butter. Beat eggs, milk, salt and pepper. Pour over layered macaroni and top with remaining cheese. Bake at 350° for 35 to 40 minutes.
Cook rhubarb and sugar using the 2 to 3 tablespoons of water (no more than is necessary to start the mixture to cooking) until the rhubarb is tender. Stir in jello. Cool. Must be kept refrigerated. If using for jam place in containers and store in freezer until ready to use.
Put yeast in warm water; add 1 teaspoon sugar. Let stand 5 minutes. Add scalded milk; let stand until cool. Add 4 tablespoons sugar, salt and shortening and mix. Add egg, then add flour gradually. Knead and let rise until double. Make into rolls. Let rolls rise. Bake at 450° until light brown.
Mix all dry ingredients together. Add milk and melted margarine to dry mixture. Stir well. Blend in sliced apples. Pour into a greased 9 x 9-inch pan. Bake 45 minutes in a 375° oven. Cool for 10 minutes and slice into bars.
Mix milk, sugar, yeast and water. Beat real good. Add oil. Mix real good. Add flour a little at a time until dough is thick. Knead dough well. Place in pan and let rise 1 hour. Push dough back down. Roll out and cut like biscuits. Put in pan and spread butter on top of rolls. Let rise 1 hour. Bake at 350° to 400` until done.