HumbleIntelligence/food-ner-1-Million huggingface dataset:
Butter bottom and sides of a 3 quart baking dish. Pour asparagus evenly in bottom of dish. Grate Cheddar cheese and spread evenly on top of asparagus layer.	Cover with peas and pimento. In a separate dish, dilute cream of celery soup with milk. Add sour cream and mix. Pour over last vegetable layer. Arrange Swiss cheese evenly for next layer. Sprinkle on boiled eggs. Cover with buttered crouton crumbs.	Bake in a 350° oven for about 25 minutes or	until dish is bubbly and crumbs are slightly brown. Yield: 8 servings.
Mix all together in a 1 1/2-quart casserole and bake at 350° for 15 to 20 minutes or until hot and bubbly. Keep warm in a chafing dish and serve with crackers.
In a large mixing bowl, soften the yeast granules in the lukewarm water, adding the sugar and salt. When yeast has begun to bubble and foam (3 or 4 minutes), mix in the beaten egg and flour. Mix thoroughly to form a soft dough. Do not allow dough to rise. Immediately divide into smaller pieces and knead. Roll and twist into desired shapes. Place on ungreased cookie sheets, using a pastry brush, cover pretzels with egg wash and sprinkle salt. Bake for 15 minutes at 400° or until browned.
Saute rice in oil; add water and salt. Cook 40 minutes. Drain and reserve 1 1/2 cup stock. Saute onion, celery and carrot in butter in Dutch oven until onion is transparent. Stir in flour; cook over low heat 5 minutes, stir constantly. Blend in hot chicken stock and rice stock. Cook until slightly thickened. Add half and half, blending thoroughly. Add rice, ham (or poultry), salt, pepper and rosemary. Simmer 20 minutes.
Mix soups together in casserole dish. Stir in rice. Cover and bake for 40 minutes at 350°.
In saucepan, saute onion in oil until tender. Stir in soup, clams and milk. Heat thoroughly. If desired, sprinkle with crumbled, cooked bacon. Serves 4 people.
Dissolve bouillon cube in hot water. Add onions and blend into softened cream cheese slowly. Add Worcestershire sauce, pepper sauce and lemon juice. Drain and rinse shrimp; shred with fork. Blend shrimp into cheese mixture. Add mayonnaise. If too thick, add more mayonnaise. Blend well. Refrigerate until chilled. Makes 2 1/2 cups.
Combine the first 7 ingredients; stir in eggs, oil and vanilla. Mix well. Spoon batter into 3 greased and floured 9-inch cake pans. Bake at 350° for 30 minutes or until cake tests done. Spread cream cheese frosting between layers and on top of cake while still warm. Yields one 3-layer cake.
Roll chicken in melted butter and bread crumbs. Put in casserole. Mix soups with milk and pour over chicken. Sprinkle with garlic salt (pepper if you want), then cover with grated cheese. Bake at 350° for 1 hour and 15 minutes.
Combine all ingredients and heat until very warm. Place oranges in cider whole and let float. Keep warm in crock-pot. You may want to remove oranges after a while or drink will become bitter. Great for holidays.
Preheat oven to 375°. Spread the apple slices in an 8-inch square cooking pan. Sprinkle lemon juice and water over the apples. Stir together the rest of the ingredients. Sprinkle this mixture evenly over the apples. Bake for 40 to 45 minutes. Serve warm or cold with whipped cream. Makes 6 servings.
Freeze first 5 ingredients in milk jugs. Makes approximately 2 3/4 gallons. Remove from freezer about 5 hours prior to serving. Mix equal part of punch base with ginger ale or Sprite. This also mixes well with champagne.
Trim and cut meat into 1 1/2-inch cubes. Put flour and seasonings in paper bag. Drop meat cubes into bag. Shake meat until well covered with mixture. Melt fat in heavy Dutch oven; add meat. Brown all sides over low heat 10 to 15 minutes; add water. Cover; simmer until meat is almost tender, approximately 2 hours. Stir occasionally. Add more water if necessary; halve carrots lengthwise. Add carrots, onions and potatoes; cover. Cook 40 to 50 minutes on low. Add Herb Dumplings and cook as directed.
Melt butter and add sugar. Add eggs, one at a time. Add dry ingredients. Add chocolate chips and nuts. Bake in preheated oven at 350° for 25 to 30 minutes.
Melt butter in baking dish. Mix flour, 1 cup sugar, egg and milk together and pour over butter. Dissolve remaining sugar in peaches. Add vanilla and pour on top of batter. Bake at 350° for 50 to 60 minutes. Serve plain or with whipped cream. You can alter sugar with can peaches.
Combine ingredients and place in greased pan. Bake at 325° for 1 1/2 hours. Serves 10 to 12.
Cream together butter and white sugar. Cream together eggs, bananas and salt. Combine all ingredients. Put 1 spoon of batter per cookie. Flatten with fork dipped in ice water. Bake at 375° just until edges are lightly brown. Frost with butter icing.
Set oven at 350°. Use greased and floured Teflon-coated Bundt pan.
Into lightly greased 9 x 13-inch pan, put can of crushed pineapple. Add can of cherry pie filling. Spread over pineapple. Pour package of dry cake mix over fruit, breaking up lumps with a fork. Sprinkle with coconut, then sprinkle almonds over all. Dribble melted butter over top. Bake at 350° for 1 hour. Serve hot or cold.
Melt butter. Add chocolate and melt. Turn off heat. Add sugar, vanilla and ground nuts. Add flour and 3 egg yolks. Beat whites until stiff. Mix whites into cake. Butter 8-inch round pan. Pour in batter. Bake for 45 minutes at 350°. Dust with confectioners sugar.
Melt chocolate and oleo on stove. Remove from heat and add remaining ingredients. Bake at 350° for 35 minutes in an 8 1/2 x 11-inch pan, greased and floured. (Can sprinkle sifted powdered sugar on top after baking.)
Combine jello and hot water in double boiler; cut up marshmallows. Add to jello to dissolve. Add cream cheese. Let stand to congeal, then add the last 3 ingredients and pour into long baking dish. Let stand 1/2 hour and pour 2 boxes raspberry jello which has started to congeal on top of lemon jello mixture.
Simmer for 10 minutes. Turn to high and bring to a boil for 5 minutes. Put in jars while hot and seal. Water bath pints 20 minutes and quarts 30 minutes.
In a large bowl, combine 1 3/4 cups flour, sugar, salt and yeast. In a saucepan, combine milk, water and butter or margarine. Heat over low heat until liquids are very warm (120° to 130°). (Butter or margarine need not melt entirely.) Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a stiff dough. Turn out onto a lightly floured board; knead until smooth and elastic, about 8 to 10 times. Cover with plastic wrap, then a towel. Let stand 20 minutes. Divide dough into 3 equal pieces. Roll one piece out to a 12-inch circle. Lightly brush dough with melted butter or margarine. Cut circle into 12 pie-shaped wedges. Spoon about 2 teaspoons poppy seed filling on each wedge along the edge (opposite the point). Beginning at the outer edge, roll wedges up tightly; seal points. Place on greased baking sheet, point side down. Curve to form U-shapes. Repeat with remaining pieces of dough. Cover loosely with waxed paper brushed with oil, then cover with plastic wrap. Refrigerate 2 to 24 hours
Put everything in bowl, beat on medium with electric beater until mush. Can be molded or add a little milk or more sour cream for dip.
Chop jalapenos finely. Grate the cheese. Dissolve bouillon cubes in 4 cups boiling water. Cook rice in oil in skillet until yellow, stirring constantly. Do not brown. Add onions and jalapeno peppers. Stir in salt and pepper. Pour bouillon over rice. Reduce heat. Cover and simmer for 20 minutes. Add cheese and butter. Cover. Simmer for about 10 minutes longer.
Heat fat. Dissolve sugar in 1 cup cold water. Add remaining ingredients and stir until lukewarm. Add this mixture to the fat. Stir until creamy. Pour in glass baking dishes. Cut after desired hardness is reached, usually from 12 to 36 hours.
Mix together all ingredients. Drop onto cookie sheet. Bake at 325° for 15 to 20 minutes.
Heat 1 cup of water and mix sugar so it will melt. Mix all other ingredients and freeze. Place frozen ring in punch bowl and pour ginger ale over it.
Mix together and pour into a greased tube pan and bake at 325° for 1 hour.
In a shallow dish, beat egg with salt. Combine crumbs and 1/3 cup Parmesan cheese on shallow plate or wax paper. Cut veal into 4 serving pieces and pound to make 1/4 inch thick. Dip veal in egg, then in crumb mixture, coating well. Brown over Medium-high heat in oil in fry pan until golden brown, turning to brown both sides. Arrange in 1 1/2-quart (10 x 6-inch) baking dish, adding drippings from fry pan. While meat is browning, cook onion in a small sauce dish, covered with saucer, 2 minutes or until tender. Sprinkle onion over meat in a baking dish. Top with cheese slices, then spoon tomato sauce over top. Sprinkle with pepper and oregano. Cook, covered with wax paper, 6 minutes or until bubbly. Sprinkle with Parmesan cheese and cook, covered, 30 seconds to melt cheese. Serves 4.
Pour water over oatmeal and let stand 20 minutes. Cream butter and sugars; add eggs and vanilla. Mix well. Add oatmeal and dry ingredients; blend well. Bake at 350° until done in a 9 x 13 pan (greased and floured).
Add green pepper strips and onion to taste. Drain beans and mix. Pour other ingredients over beans and let set in refrigerator several hours or overnight before serving.
Combine salmon, bread crumbs, milk, onion, green pepper, egg, lemon juice, celery salt and pepper. Mix well. Press mixture into an 8 x 5 x 3-inch loaf pan coated with cooking spray. Bake at 375° for 45 to 50 minutes or until done. Remove from oven. Let stand 3 minutes. Remove from pan. Serve with Cucumber-Dill Sauce. Yields 6 servings (about 176 calories and 227 milligrams calcium per serving).
Dissolve both packages of jello in hot water. Add cold water.* Let set at room temperature for 15 minutes. Add other ingredients. Refrigerate.
In Dutch oven brown meat. Drain. Brown onion and garlic. Add reserved meat back into Dutch oven. Add carrots, garbanzos, tomatoes, beef broth, water, wine, bay leaf, salt and pepper and basil. Boil. Then simmer 45 minutes, covered. After 45 minutes, add ditalini. Cook for 10 minutes. Add green beans and cook 10 more minutes. Serves 6 to 8. Serve with grated Parmesan cheese, bread and salad.
Mix first 5 ingredients and put in a 9 x 13-inch baking dish. Top with bacon and olives. Bake at 325° for 1 hour.
Combine water, sugar, and corn starch; cook until thick, approximately 5 minutes. Stir in Jello; let it cool slightly. Slice berries into baked and cooled pie shells. Cover with mixture. Make sure there are plenty of berries. Let chill several hours. Top with Cool Whip.
Add jello, gelatine, salt and sugar to boiling water, stirring until dissolved. Let mixture cool but not jell. Add all of the remaining ingredients. Refrigerate until firm. Serves 8.
Slice steak in thin slices; chop celery and onion. Saute in frying pan with a little oil 3 to 4 minutes. Add a little water to pan. Add garlic, salt and pepper and 2 bouillon cubes and bring to a boil. Lower the heat and let simmer, while adding the mushrooms and water chestnuts. Let simmer for 2 to 3 minutes. Thicken with flour or cornstarch. Add the soy sauce and Gravy Master. Then add the pea pods (just to heat through, do not cook).
Spread a dab of yellow frosting on top of chocolate grasshopper cookie. Place vanilla wafer on top. Turn upside down and spread red frosting on top of grasshopper cookie. Place other vanilla wafer on top. Make as many cookies as you desire. Lay all cookies flat and brush tops with a little egg white and sprinkle with sesame seed. They are a hit with the kids!
In a large nonstick skillet, saute red pepper and jalapeno in butter until tender. Add cumin; cook for 30 seconds. Add corn and cilantro; saute 2 minutes longer or until heated through. Yield: 4 servings.
In saucepan, heat margarine, sugar and egg together. Add sorghum and vanilla. Beat well. Mix flour, cinnamon and soda together. Add sugar to mixture and mix well. Drop by teaspoons on greased cookie sheet (not too close together) and bake in 350° oven for 10 to 15 minutes. Yields: 7 dozen.
Sift flour, salt and 1/3 cup powdered sugar. In mixing bowl add shortening, butter, vanilla and milk; beat well. Stir in nuts. Chill dough until firm. Shape into logs about 2 inches long. Place in ungreased cookie sheet. Bake at 375° for 10 to 12 minutes until light brown. While warm, roll in 1 cup sifted powdered sugar. Makes 4 dozen.
Grease cookie sheets (3) with Wesson oil; set them over ice. Cook to 280°, sugar, syrup and water. Wash down sides of pan using cold water and pastry brush. Add 4 ounces of butter; stir well. Cook to 290°. Add 12 ounces of butter; stir	to keep from	burning. Cook	to 315°. Add	salt and almonds; cook to 325°. Remove from heat. Add vanilla. Pour on cold Wesson oiled cookie sheets, 1/4 inch thick. Score in squares while still warm; when cold, break in pieces and allow to mellow for 24 hours.
Spread refried beans in dinner plate, then spread sour cream on top of beans. Put grated cheese, olives and tomatoes on top. Eat with tortilla chips. It's great and easy.
Blend flour, cinnamon and nuts in a bowl. In another bowl, beat eggs. Add sugar, oil and vanilla. Stir in zucchini and pineapple. Add to dry ingredients and stir until moist. Flour and grease 2 loaf pans; bake 1 hour at 350°.
Brown ground beef in large skillet; drain. Stir in barbecue sauce, onion and brown sugar. Cook 1 minute. Stir constantly.
Line pie plate with graham crackers. Whip the cold Pet milk real good. Add Jell-O and sugar; whip it until it is real fluffy. Pour into pie plate and freeze. Better to let it set in the freezer overnight and eat the next day.
Mix crumbs, butter and sugar. Press rounded tablespoonful of crumb mixture into bottom of each muffin cup. Bake at 325° for 5 minutes.
In large, deep pot, combine peas, water, ham shank, onions, chicken bouillon and seasonings. Simmer, uncovered, for 1 1/2 hours.
Toast oats in an ungreased, large, shallow baking pan in a preheated 350° oven 15 minutes. Combine toasted oats with remaining ingredients. Mix well.
Cream together the powdered sugar and margarine; add egg, salt and vanilla. Mix well until light and fluffy. Fill the 2 shells with this mixture; chill. Whip cream until stiff. Blend in well drained, crushed pineapple and chopped pecans. Spoon this mixture over each pie. Chill again.
Peel and cube potatoes in boiling water for 20 minutes. Drain well. In large bowl, combine celery, onion, mayonnaise, vinegar, mustard, salt and pepper. Add potatoes. Mix well. Cover and chill for 6 to 24 hours.
Steam al dente (until almost done). Add 2 tablespoons flour, 2 teaspoons sugar and 2 tablespoons bacon grease.
Cook macaroni, drain and set aside. Saute pepper and onions in oil in a large kettle. Add ground beef and brown well. Add remaining ingredients and stir well. Place in casserole dishes. Sprinkle with grated Cheddar cheese. Cover and bake at 350° for 45 minutes.
Spray 9 x 13 pan with Pam. Mix rice, soup and milk. Pour into prepared dish. Lay chicken pieces on top. Sprinkle dry onion soup on top of chicken. Cover with foil. Bake at 350° for 2 hours.
In a large bowl, combine cabbage, chestnuts, mushrooms and onion. In small bowl, combine mayonnaise and soy sauce; pour over cabbage mixture. Toss lightly. Just before serving, add chow mein noodles and toss lightly again. Serve immediately. If desired, garnish with toasted almonds. Serves 6.
Mix first six ingredients together. Pour into greased baking dish. Top with the last four ingredients, which have been thoroughly mixed together. Bake for 30 minutes at 350°.
When cornflakes are added, try not to stir anymore than necessary. Drop by heaping teaspoonfuls on well-greased cookie sheet. Bake at 350° for 15 to 20 minutes. Remove from sheet while hot. A damp cloth to wipe off the edge of the spatula helps.
Preheat oven to 350°. Grease 2 loaf pans or 18 muffin tins. Mix dry ingredients together and set aside. Grate zucchini, peel and seeds, to = 2 cups. Mix oil, sugar, honey and eggs together. Beat until pale yellow and creamy. Add vanilla, zucchini and dry ingredients together. Pour into desired pans. Bake. Cool on racks. Serves many. Can freeze. Good way to use up all that summer zucchini and share with others.
Mix and pour into unbaked pie shell. Bake at 350° for 45 to 50 minutes. Cool and top with ice cream or whipped cream.
Mix and place in large covered casserole dish. Cook for 5 hours in 275° oven.
Mix butter, sugar, peanut butter and cereal. Roll into balls and chill overnight. In a double boiler, melt paraffin and chocolate. Dip balls into chocolate using toothpicks. Put on waxed paper to cool.
Combine carrots, raisins, pineapple, yogurt and cinnamon (optional) in a medium bowl. Stir well. Cover and chill thoroughly. Yield: 6 servings.
Form into balls larger than golf balls the ground ham, Minute tapioca, eggs and milk. Baste occasionally in the sauce made from the brown sugar, mustard, vinegar and water. Bake 1 hour at 350°. Makes 12 balls. Can be kept refrigerated or bake and cool to be reheated later.
Mix cake according to directions on box. Add pudding, cinnamon and beat with electric mixer. Add nuts, pineapple and coconut. Bake according to box directions. When cooled frost with cream cheese icing.
In a medium size bowl, mix sausage, Bisquick and cheese. Use hands to knead until ingredients are thoroughly combined. Shape into walnut size balls. Place on an ungreased cookie sheet. Bake at 400° for 12 to 14 minutes.
Cook macaroni; brown hamburger. Put onion in with hamburger. Drain hamburger and macaroni. Mix in pan with Ragu or tomato sauce. Put cheese on top. Cover; bake at 350° for 30 to 45 minutes.
Prepare pancake mix and fix two 8 or 9-inch pancakes. Cut 8 slices of bacon into pieces 1 inch long; pan-fry until browned. Drain. Cook 8 additional slices; drain and keep warm. Prepare favorite scrambled eggs using 6 eggs. Just before eggs are completely cooked, stir in bacon pieces, onion and green pepper. Spread each pancake with half of egg mixture. Roll up jelly roll fashion. Serve with remaining bacon slices and, if desired, garnish with apple slices. Yields 4 to 6 servings.
Combine salmon, onion, bread crumbs, egg, salt and pepper. Heat oil in a large skillet (approximately 1/4 inch deep). Form patties and cover outside in additional bread crumbs. Fry in oil, turning once, until golden brown.
Cut first 3 ingredients to size of peas. Sprinkle with sugar; stir in with fork. Makes 2 singles or 1 double pie shell.
Toast almonds in oven at 350° for about 12 minutes, stirring occasionally. Lightly grease a 10-inch tube pan. Melt chocolate chips in top of double boiler over simmering water; let cool. In a bowl, put cake pieces, then sprinkle Amaretto over and toss. To cooled chocolate, add eggs one at a time, beating on medium speed. Stir in almond extract. Beat heavy cream in a large bowl. Fold chocolate and almonds into whipped cream. Pour a thin layer of chocolate-cream mixture in bottom of pan. Add half the cake pieces, then half the cream mixture. Repeat. Refrigerate until firm. Just before serving, unmold on a plate. Serves 10 to 12.
Mix all ingredients except bay leaf. Place bay leaf on top of other ingredients that has been put in casserole dish. Place in a preheated oven at 325° for 1 hour. Discard bay leaf.
Cook and stir celery, red pepper and onion in margarine in skillet over medium heat until tender. Reduce heat, add Velveeta cheese and stir until melted. Stir in broccoli and pepper sauce, stirring constantly. Serve with crackers or vegetables.
Soften cream cheese. Roll into balls that will fit into the mushroom caps. Roll in bacon bits. Rinse mushrooms and remove stems. Fill each cap with a cream cheese-bacon ball. Arrange mushrooms in a circle. Microwave 3 minutes on High.
Arrange breasts in large casserole dish; sprinkle curry, Accent and garlic powder over chicken. Bake at 350° for 1 hour or until breasts stick tender. Pour barbecue sauce over breasts; place back in oven and cook another 30 minutes. May add rice after they are finished cooking.
Cook in double boiler until thick the cocoa, flour, sugar, salt, milk and butter; beat egg yolks and put into filling while cooking. When thick, pour in pie pan crust and let cool. Beat egg whites with 3 level tablespoons sugar and put on pie. Put in oven until brown or you can use whip cream.
Mix Jiffy mix, cheese and milk together. Drop on ungreased cookie sheet with a tablespoon. Melt oleo. Add garlic powder to oleo. Brush over biscuits when done. Bake in a 450° oven for 8 to 10 minutes. Yields 12 biscuits.
Heat oven to 375°. Lightly grease baking sheet. Combine shortening, brown sugar, egg, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Combine oats, flour, baking soda, salt and cinnamon. Mix into creamed mixture at low speed just until blended. Stir in raisins or chocolate chips. Nuts are optional. Drop rounded tablespoonful of dough 2-inches apart onto baking sheet. Bake for 10 to 12 minutes or until lightly browned. Cool 2 minutes on cooling rack. Makes about 2 1/2 dozen.
To the milk add eggs, shortening, sugar and salt. Mix well. Then add the dissolved yeast. Stir and begin adding flour gradually, stirring well after each addition. Stir in flour until spongy. Put out on floured board and form into a ball. Put into a greased bowl. Let rise 45 min. Turn out again and knead. Put back into bowl again and let rise again. Turn out on board and knead. Roll to 1/2 in. thick and cut 4 in. diameter circles. Small circle can be made with bottle cap. Let rise until spongy. Cook in heavy skillet with 2 in. shortening for 1 min. each side. Cool and dip in glaze of powdered sugar, vanilla and warm milk thick enough to cling to donuts.
Combine oatmeal, flour, salt, sugar and soda; mix well. Add oil, buttermilk, eggs and vanilla. Mix thoroughly, stirring vigorously. Let stand at room temperature at least 30 minutes. Drop mixture from spoon onto greased hot griddle. Cook over medium heat until bubbles form on top side. Turn and cook. Serve with favorite syrup. May be mixed night before and kept in refrigerator overnight.
The day before, mix the cooked linguini, 3 crushed cloves of garlic, 1 tablespoon garlic powder, salt and pepper to taste and 1/4 cup olive oil. Refrigerate overnight in closed container.
Flour chicken and brown in oil; combine rice, salt and pepper in greased 2-quart casserole. Add onions and mushrooms. Put in casserole; arrange chicken on top of rice and dot with butter. Cover and bake at 350° for 1 hour.
Combine pumpkin, oil and eggs. Sift together dry ingredients. Combine with pumpkin mixture, blending thoroughly. Pour into two greased 9 x 5-inch loaf pans or 6 mini loaf pans. Bake at 300° for 1 hour.
Drain pineapple. Dissolve jello in boiling water. Add pineapple juice. Cool, then add fruit and nuts. Chill until firm.
Cook spinach according to package directions, omitting salt; drain well. Saut onion in margarine in a medium nonstick skillet until tender. Add spinach, cottage cheese, 2 tablespoons shredded cheese, nutmeg and pepper; stir well. Spoon into a 1-quart casserole coated with cooking spray. Sprinkle with remaining 2 tablespoons shredded cheese. Bake at 350° for 25 to 30 minutes or until set. Yield: 5 servings.
Brown meat in oil. Add onion and garlic. Mix in all spices and add tomatoes, tomato sauce and tomato paste. Simmer for 40 minutes. Cook noodles according to package directions. Keep in cold water until ready to use. Combine Mozzarella cheese with cottage cheese and eggs. Use three 13 x 9 x 2-inch baking dishes. Make the following layers: sauce to cover bottom of pan generously, then noodles, cottage cheese/egg mixture and 2 tablespoons Parmesan cheese. Repeat until done. Top with Parmesan cheese. Bake for 45 minutes at 350°. Serves 16.
Cut cabbage in quarters; set aside. Fry bacon and remove from skillet. Add onion to bacon fat. Saut until tender; add cabbage, bacon, salt and pepper. Cover; let smother until done.
Add lemon juice to salmon. Combine remaining ingredients with salmon. Spoon into a shallow buttered mold or 1-quart loaf pan. Bake 40 to 50 minutes in 350° oven or until golden brown and firm. Serves 4 to 6.