HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl, cut margarine in chunks. Add chips. Melt in microwave. Add peanut butter; mix well. Melt in microwave again until real creamy. Add box of Rice Chex; mix well. Put box of powdered sugar in a brown paper bag. Pour your Chex mix in powdered sugar. Shake well until all the Chex are covered.
Cook noodles in boiling water. Drain. Combine noodles, tuna, mayonnaise, celery, onion and salt in a bowl. In pot, blend soup and milk. Heat. Add cheese. Heat and stir until cheese melts. Add noodles mixture. Put in 2-quart casserole dish. Bake, uncovered, in a 425° oven for 20 minutes.
Cut steak into bite size pieces. Brown on both sides in greased skillet. Cover with onions and peppers. Add remaining ingredients. Cover and simmer for 1 hour, or until meat is tender. Yields 4 servings.
Brown ground chuck and onion; drain. Mix all ingredients together. Cook on medium 20 to 30 minutes. Pour into 13 x 9-inch pan. Add crushed crackers on top. Bake until crackers are brown on 375° about 15 minutes.
In food processor, pulse ingredients separately. Then mix together with spoon. Leave chunky. Chill.
Combine 1/4 cup of soup with rest of ingredients, except water. Mix thoroughly. Shape into 6 patties. Place in shallow pan or baking dish (13 x 9 x 2-inch). Bake at 350° for 30 minutes. Spoon off fat. Combine remaining soup and water. Pour over meat and bake 10 minutes more. Yields 6 servings.
Peel pears; remove hard core and discard. Put pears through food grinder, using coarse blade. Combine fruit, sugar and pineapple; cook until mixture is thick and pears are clear. Pour into hot jars and seal. Makes 7 pints.
Place beef in greased, shallow 9 x 11-inch pan. Put chicken on top of beef. Put one-half slice of bacon on each chicken half. Bake 30 minutes at 350°.
Grind meat very fine, beat eggs slightly and add with milk and cornstarch to meat mixture. Mix well. Add rest of ingredients; beat thoroughly until very light, then form into small balls. Brown in butter, simmer slowly until done, adding a little water, if necessary. When done, remove meat balls, add more butter to drippings, add flour and brown, then add enough water to make a medium thick gravy. Season with salt and pepper and add meat balls. These meat balls may be prepared several hours before serving, as they are just as delicious when reheated.
Put first 4 ingredients in little pot; bring to bubbling boil. When boiling, put lid on and boil for about 2 minutes. Ready when forms soft ball in cold water, about 240° to 250° if using a candy thermometer. While boiling, beat 2 egg whites stiff. Add heated mixture to egg whites with mixer going. Blend well. Add 1 teaspoon vanilla. Beat until glossiness is dull, about 8 to 10 minutes. Stir in nuts. Drop rounded teaspoonfuls on wax paper. Yield: 4 dozen.
Mix all ingredients together except 1/4 cup crackers and melted butter. Pour into small casserole. Pour melted butter over mixture. Sprinkle with 1/4 cup of cracker crumbs saved from above. Bake uncovered at 350° for 1 hour or until knife comes out clean.
Pan fry sliced onion in butter or margarine until it begins to brown; remove from heat. Thinly slice peeled cucumbers; place in large pot. Cover with cold water. Add onion, vinegar, salt and pepper. Bring to a boil and simmer until cucumber is soft. May be thickened with cubed potatoes for longer cooking time or with a white flour roux for immediate serving. Serve hot or cold.
Cut chicken breasts into strips less than 1/2 inch thick. Cook pasta following directions. Coat skillet with cooking spray. Heat over medium-high. Add cauliflower, broccoli, onion and mushrooms.	Saute 8 minutes or until tender. Add cheese; stir until melted. Add milk, salt, thyme, basil and black pepper. Simmer 2 minutes. Place on large serving dish, cover, and keep warm. Put chicken in skillet at moderate high and stir until chicken is no longer pink on inside - about 5 minutes. Drain pasta. Add chicken to sauce with 1/4 cup Parmesan cheese.	Ladle over fettuccine and top with remaining cheese.
Saute onions and chili in small amount of butter. Combine all liquids and add onions and chili. Break tortillas into pieces, place in casserole in layers with chicken and cheese, ending with cheese. Pour liquid over all and refrigerate overnight, or several hours. Bake at 350° for 1 hour.
Heat oven to 350°. Put chicken in large dish, single layered. Sprinkle with salt and etc. Mix all and pour over chicken. Cover with foil and bake for 1 1/4 to 1 3/4 hours. Uncover and cook 15 minutes to brown.
Slice cookie dough and pat together on pizza pan. Bake at 350° for 10 minutes; let cool.
Cream together powdered sugar, butter, salt and 2 cups flour. Press into 9 x 13-inch pan that has been sprayed with Pam. Bake for 25 minutes at 325°.
Mix soup, margarine and sugar well; add eggs and vanilla. Mix well, then add flour and spices. Fold in dates and nuts. Bake at 350° for 30 minutes in a 9 x 13-inch pan. Frost with Caramel Frosting.
Wash squash; split in half lengthwise. Scrape out seeds and pulp. Sprinkle squash with salt and pepper; dot with butter. Peel and core apples, cut in halves and place a half in hollow of each piece of squash. Sprinkle with sugar; place in baking pan. Add small amount of water; cover and bake in hot 400° oven for 45 to 60 minutes. Brown sausages in frying pan; place 2 on each squash.
Cook all ingredients together to make soup. Add 1 cup grated Parmesan cheese.
Cut elephant into small bite size chunks (this takes approximately 2 weeks). Simmer elephant over low heat for 2 weeks, until brown. Add gravy, potatoes and carrots. Continue to simmer 3 more weeks. Serves 2,200.
Place butter, onion, celery, salt, pepper, potatoes and water in saucepan. Cook 40 minutes. Moisten flour with milk; beat until smooth, then add remaining milk. Add to soup and boil a few minutes.
Mix cake as directed on box. Grease and flour a 9 x 13-inch pan. Pour half the batter into the pan. Bake until done, about 15 minutes at 350°.
Cook potato and mash well. Add other ingredients and mix. Pour into pie shells and bake at 350° until done. Makes 2 pies.
Simmer the first 5 ingredients on low; do not let boil. Add 1 ounce rum to each glass or cup.
Bring to boil margarine, cocoa and water. Remove from heat and add flour, sugar, salt, soda and vanilla. Beat in eggs and sour cream. Pour into greased jelly roll pan (15 x 10 x 1-inch). Bake at 350° for 20 minutes.
Melt butter. Add sugar and beat in eggs. Sift together the flour, cocoa, baking powder and salt. Add to butter mixture. Stir in oats and vanilla. Pour in greased 9-inch square pan. Bake at 350° for 30 minutes. Cool and cut while warm.
Cook the ground beef, onion and bell pepper. Set aside. Place a thick layer of Mexican chips on the bottom of an 8 x 11-inch casserole dish, then spread the ground beef mixture ove the chips. Next, sprinkle shredded cheese on the top. Bake at 350° until the cheese melts. Spoon salsa on the top and serve. If you like it hot, add the jalapeno peppers.
In a skillet, melt butter or margarine. Add sugar and dates. Cook for 2 minutes. Add Rice Krispies and pecans. When mixture is cool, roll in coconut and powdered sugar while forming mixture into balls.
Dice fresh squash. Mix flour, salt and pepper. Roll squash in flour mix until coated. Drop in hot grease. Cook until brown and floating.
Combine all ingredients and store in a tightly covered jar. For each serving, use: 1/4 cup mix and 3/4 cup hot water.
Mix together well. A tasty dip for any fruit, but especially with tart apples like Granny Smith apples.
Dissolve jello with 1 cup hot water; set aside until cool. Drain pineapple and add to jello with rest of ingredients. Stir well; put into refrigerator for about 1 hour, then stir again well. Serve when jelled completely.
Dissolve yeast in lukewarm water on package directions; add 1/2 teaspoon sugar. Heat milk, sugar and margarine together. Dump yeast into flour. Add 1 lemon rind, grated, and juice from lemon. Add a couple shakes of salt. Knead on floured board. Cover; let rise until doubled. Divide into 3 parts. Divide each part into thirds. Braid together. Brush with beaten egg. Sprinkle sugar, cinnamon and ground nuts on top. Let rise for 1/2 hour. Bake at 350° for 35 minutes.
Combine in a crock-pot; mix well and heat thoroughly. Serve with a white tortilla chip.
Mix pumpkin, salt and eggs. Beat well. Add milk, sugar and spice. Pour into 9 x 13-inch pan. Sprinkle dry cake mix over pumpkin mixture. Pour melted butter on top, then nuts. Bake at 350° for 1 hour. Top with whipped cream.
Combine dry ingredients in large mixing bowl. Add eggs and oil, stirring until moist. Do not beat with a mixer. Stir in nuts, vanilla and pineapple. Add the bananas. Spoon batter into 3 greased and floured 9-inch round cake pans. Bake in a preheated 350° oven for 25 to 30 minutes. Cool in pan for 10 minutes. Turn out on wire racks and cool completely. Frost with cream cheese icing.
Combine sugar, pumpkin and oil. Mix well. Add eggs one at a time, beating after each. Combine dry ingredients. Pour into pumpkin mixture. Mix until just blended. Stir in nuts and raisins. Pour into greased and floured tube pan. Bake at 350° for 1 hour and 15 minutes.
Mix sugar and cocoa (dry). Add milk and stir thoroughly. Let come to a boil. Boil hard for 4 minutes. Remove from heat; add butter. Let cool about 15 minutes. Add vanilla. Beat until creamy.
Preheat oven to 350° (325° for glass dish). Melt butter in 13 x 9-inch pan, sprinkle crumbs over butter. Pour milk evenly over crumbs. Sprinkle with chips, coconut and walnuts, evenly on top. Bake 25 to 30 minutes or until lightly browned.
Empty can into pan. Mash potatoes while heating. Cream margarine and sugar. Add to potatoes. Mix well. Add rest of ingredients. Beat with hand mixer until thick. Bake at 350° for 10 minutes.
Place chicken in crock-pot. Sprinkle with garlic salt and pepper. Mix remaining ingredients in bowl and pour over chicken. Turn crock-pot on low and heat until done. I put on in the morning and when I get home from work, supper is all ready!!!
Cream Crisco and sugar until blended. Add eggs, one at a time, blending well after each addition. Add cocoa. Sift flour alternately with milk. Add vanilla; beat until well blended. Bake at 300° for 1 1/2 hours.
Beat cream cheese into Cool Whip until smooth. Add the rest of the ingredients. Chill several hours (overnight even better) before serving. Additional chopped nuts may be sprinkled over the top.
Combine all ingredients and stir well. Pour into a 1 1/2-quart casserole or baking pan. Bake at 350° for 1 hour or until knife inserted in center comes out clean. Small pineapple bits are good.
Saute onion in butter. Add uncooked rice and simmer 5 minutes. Pour all ingredients into casserole except almonds. Cover; bake 1 hour at 325°. Stir in almonds when done. Serves 8.
Combine the first 5 ingredients in a large bowl. Add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup pecans and bananas. Pour batter into 3 greased and floured 9-inch cake pans. Bake at 350° for 23 to 28 minutes. Cool in pans for 10 minutes. Remove; cool completely on wire racks. Spread cream cheese frosting between layers and on top and sides of cake.
Mix well all ingredients and bake at 350° until set. Makes 2 pies.
Combine all but oranges and beat by hand. Add orange and beat with mixer. Bake in 3 pans for 15 minutes at 350°.
In 2-quart casserole, combine zucchini and butter. Cover and cook until tender, about 5 minutes. Combine eggs and cheese and stir into zucchini. Cook, covered, on Simmer/Defrost for 10 minutes. Top with onion rings and cook, uncovered, on Simmer/Defrost for 2 minutes. If microwave does not have a carousel, rotate after 5 minutes.
Soften yeast in lukewarm water. Combine milk, sugar, salt and shortening. Cool to lukewarm. Add 2 cups flour and stir well. Add softened yeast and stir well. Add sufficient flour to make moderately stiff dough. Turn out on highly floured board or smooth surface; knead until smooth and shiny (about 8 minutes). Shape into ball. Place in heavily greased bowl. Turn once to grease upper surface. Cover with dampened, clean kitchen towel. Let rise in warm place until double in bulk (about 1 1/2 hours). Punch down. Let rise again until double (about 45 minutes). Divide into 2 parts. Shape each into smooth ball; let rest 10 minutes. Shape into loaves. Place in 2 heavily greased loaf pans (9 x 5 x 3-inches). Let rise until double (about 1 hour). Bake in hot 400° oven about 50 minutes. Yield: 2 large loaves, which keep well.
Mix well. Pour into 2 greased and floured layer pans. Bake at 350° for 30 to 40 minutes. Cool thoroughly!! Frost layers.
Beat egg whites stiff to fold in last. Cream Crisco with half the sugar, then add egg yolks. Add the rest of sugar. Add milk with soda in it and flour with salt in it. Add alternately 1/3 of milk and 1/3 flour at a time. Fold in egg whites, stiffly beaten, last. Bake in ungreased tube pan for 1 1/2 hours or until done. Bake at 325°.
Mix bread crumbs, flour, parsley, garlic powder and 3 tablespoons cheeses together. Beat eggs and dip eggplant slices, first in eggs, then in breading.
Pierce broccoli package with fork. Cook 7 to 9 minutes, rotating dish halfway through cooking time. Rest 5 minutes. Place drained broccoli in a glass casserole. Gently stir in soup. Sprinkle chips and cheese on top. Cook, covered, 2 to 3 minutes. Remove cover and cook an additional 2 minutes. Serve immediately.
Mix and set aside the cornmeal, eggs, sweet milk, 1/4 cup bacon drippings, baking soda, salt and cream-style corn.
Cream butter; add sugar and water, then add flour, salt, nuts and vanilla. Roll out in finger shape and put on cookie sheet. Put in refrigerator to chill for 20 minutes. Bake at 325° for 10 to 12 minutes. Remove from oven and while still hot, roll in powdered sugar.
Cook sugar, cornstarch and water until clear and thickened, then add food coloring. Place in refrigerator until ready to use.
Preheat oven to 350°. Prepare rigatoni according to package directions. In a 2-quart saucepan over medium heat, combine hot salad oil with onions and cook until tender, not brown. Stir in flour, cook 1 minute. Whisk in milk, salt and pepper until smooth. Over high heat, heat to boiling, stirring constantly. Remove saucepan, stir constantly. Stir in half of cheese. Add sauce to cooked and drained rigatoni. Add peas and ham. Spoon into 3-quart casserole dish. Top with remaining 1/2 of cheese. Bake 25 to 30 minutes until hot and bubbly and brown.
Mix together the cabbage, onions, bell pepper and sugah. Bile the vinegar, oil, celery seed and salt 'n pore over mixture. Shove in ice box 'n eat whin you iz in a slaw mood.
Preheat oven to 275°. Mix dry ingredients together well to ensure even dispersion of baking soda. Add sugar, margarine and eggs. Stir. Slowly mix in bananas. Pour batter into a standard bread pan lightly coated with nonstick cooking spray. Bake at 275° for 1 1/2 hours.
Layer cucumbers and onions. Combine sugar, vinegar and spices. Pour over cucumbers and onions. Can be frozen. Must be refrigerated or frozen.
Microwave cheese and salsa in 1 1/2-quart microwavable bowl until cheese is melted. Stir after 2 1/2 minutes. Serve with tortilla chips or cut up vegetables. Makes 3 cups.
Brown chicken in butter in large skillet. Remove; saute mushrooms. Stir in soup, garlic powder and seasonings. Add chicken; cover. Cook over low heat 45 minutes. Stir now and then. Blend in cream. Heat slowly. Garnish with almonds. Serves 6 to 8.
Wash and trim broccoli, separating florets into bite-size pieces. Cook broccoli, strain and set aside. Heat oil in large saute pan. Add garlic, saute in oil for 2 minutes. Add broccoli and toss. Add pasta and red pepper flakes. Heat, stirring constantly. Add cheese, stirring to distribute well. Serve immediately. Makes 4 servings.
Drain and reserve liquid from oysters. Place in a layer in a large baking dish. Season and cover with crumbs and half of the soup mixture. Repeat in layers. Dot with margarine and bake at 350° until edges of oysters curl and top is brown.
In 13 x 9-inch pan, melt margarine and coat bottom and sides of pan. Chop biscuits into fourths into pan. Pour salsa over biscuits and toss. Sprinkle rest of ingredients over mixture. Bake at 375° for 35 to 40 minutes. Let stand 15 minutes. Serve warm.
Mix pumpkin, sugar, spices, milk and eggs. Pour into buttered 9 x 13-inch pan. Sprinkle cake mix on top; add nuts. Drizzle butter on top. Bake at 350° for 1 hour. Cool before cutting into squares.
Beat sweet potatoes (use most of juice to mix potatoes well). Add salt, nutmeg, cinnamon, 1/4 cup of the butter, eggs, vanilla and granulated sugar. Beat until smooth. Pour into buttered 2-quart baking dish. Mix remaining 1/4 cup butter, brown sugar, flour and pecans. Sprinkle on top of sweet potato mixture. Bake at 350° for 35 to 40 minutes. Serves 6.
Combine sugar, cornstarch and water. Boil until thickened or for about 3 minutes. Remove from heat. Add Jell-O, stirring until dissolved. Cool. Place strawberries in pie shell. Pour Jell-O mixture over top. Chill for at least 1 hour before serving. Top with Cool Whip. Yields 6 to 8 servings.
Mix ingredients together. Chill 3 hours. Roll in finely chopped pecans.
Mix first 3 ingredients and pour into graham cracker crust. Chill about 2 hours before cutting.
Combine margarine, peanut butter, confectioners sugar and vanilla in bowl until light and fluffy. Stir in graham cracker crumbs, pecans and coconut. Roll into 1-inch balls. Melt chocolate chips and paraffin in double boiler over hot water. Dip balls into chocolate mixture. Place on waxed paper. Let stand until firm. Yield: 72 servings.
In skillet, heat oil over medium-high heat; brown chicken, about 3 minutes. Remove to plate. In same pan, bring broth, the water, ginger, pepper flakes, teriyaki sauce and garlic to boiling; add spaghetti. Simmer, covered, 8 minutes, stirring often. Stir in vegetables and chicken. Bring to boiling; simmer, covered, 4 minutes. Stir in onions. Makes 4 servings.
In large bowl, mix together spaghetti, onions, pepper, cucumber, salt and cabbage; set aside. In small bowl, mix together mayonnaise, milk and sugar. Pour over previously mixed ingredients. Mix them well.
Combine vinegar, water, sugar, celery seed and salt in 2-quart casserole dish. Toss with cabbage and apple slices. Dot with melted butter. Cover with lid. Microwave for 4 to 5 minutes on High, or until heated through. Serves 3 to 4.
Combine dry ingredients. In another bowl combine wet ingredients. Make a "well" in dry ingredients; pour in wet ingredients and mix to combine. Pour into greased loaf pan. Bake at 350° for 1 hour.
Mix all ingredients. Add milk until looks like cake batter. Grease muffin pan or skillet. Bake at 425° until done.
Saute onion and butter; add rice, sour cream, cottage cheese, bay leaf, salt and pepper. Mix together and put in 9 x 13-inch casserole dish. Layer rice, green chilies and cheese. Reserve 1/3 cup cheese, end with rice layer. Bake at 375° for 20 minutes. Sprinkle remaining cheese in, then bake 20 minutes longer.
Mix all ingredients together. Chill. Drop by balls on cookie sheet; press X on top with fork. Bake at 350° for 10 minutes.
You will also need 1 (9 x 13-inch) cake pan. Preheat oven to 375°. Heat drained Veg-All, cream of chicken soup, water and chicken in pieces off of bones in a saucepan. Add salt and pepper to taste. Bake biscuits as directed, but not too brown. Pour chicken over biscuits and put in oven for 15 minutes. This recipe will serve 6 people.
Bring half the water to a boil with the sugar and salt. Remove from heat and add rest of water, fruit juices and mashed bananas. Pour into freezing tray of mechanical refrigerator and freeze. When mixture is thick and mushy, turn out into a chilled bowl and beat quickly and thoroughly. Return immediately to chilled freezing tray and into the refrigerator to finish freezing until firm.
Drain tuna, break into chunks. Cut tomato into 6 wedges. Combine tuna, apple and onion. Combine mayonnaise, lemon juice, salt and pepper. Add to tuna mixture. Toss lightly. Cover and chill, if desired. Line salad plate with lettuce. Spoon tuna mixture in center of plate. Arrange tomato around tuna mixture. Makes 1 serving.
Chop crabmeat into pieces and place in bowl. Add chopped onions and chopped celery. Add enough mayonnaise to make moist. Add salt and pepper to taste. Chill 30 minutes to 1 hour. Serve with crackers/saltines.
Mix dry ingredients and add milk; mix. Dot pan with butter (oleo). Pour batter in 9 x 9-inch pan and top with cooked fruit. Bake at 375° for 25 to 30 minutes until done.
Red Layers: Dissolve gelatin and sugar in boiling water. Add frozen berries and lemon juice. Stir until berries thaw. Chill until partially set.
Drain all fruit well. Mix well with Cool Whip and sour cream. Add jello. Stir until jello is mixed well. Chill 1 hour before serving for best results.
Preheat oven to 350°. Spread frozen hash browns in bottom of 9 x 13 pan.
Brown meat and drain. Add oregano and garlic. On a greased baking sheet flatten biscuits to circles. Fill with tomato paste and meat. Sprinkle cheese on top and bake at 425° for 10 minutes. You can substitute ingredients with Prego Spaghetti Sauce.
Combine vegetables. Mix the remaining ingredients and pour over vegetables. Toss lightly. Let stand overnight in refrigerator before using.
Press Pillsbury sugar cookie dough into buttered pizza pan and up sides to form crust. Bake at 350° for 11 to 15 minutes. Cool. Mix cream cheese and Cool Whip well with electric mixer. Spread on cooled crust. Cut strawberries in half and place on outer edge. Put sliced banana around strawberries. Drain cans of pineapple and peaches and alternate them around bananas. Arrange sliced kiwi in center of pie. Cook orange juice, water, sugar, salt, lemon juice and cornstarch on stove until thick. Don't boil. Let cool. Pour over pie. Refrigerate.
In mixing bowl, combine dry ingredients. Add eggs, oil, carrots and vanilla; beat until combined. Stir in pineapple, coconut and 1/2 cup nuts. Pour into greased and floured 9 x 13 x 2-inch baking pan. Bake at 350° for 50 to 60 minutes, or until cake tests done. Cool. Frost with cream cheese frosting and sprinkle with remaining 1/2 cup nuts. Store in refrigerator. Works well for this altitude.
Preheat oven to 350°. Mash your sweet potatoes thoroughly; allow to cool slightly. Add butter; whip until it is all creamed into the potatoes. Add sugar and spices, beating thoroughly. Add eggs; beat. Add cream and blend. Pour into pie crust shells and bake at 350° for approximately 50 minutes, until filling is firm.
Sift together flour, sugar, salt and nutmeg. Mix in bowl the salad oil, milk and egg. Add dry to wet and beat until smooth. Drop by teaspoonful into hot oil at 375°. Fry about 3 minutes or until golden on all sides. Roll warm puff in 1/2 cup sugar and 1 teaspoon cinnamon mixture.
Wash potatoes well and boil until soft; drain well on paper towels. Melt butter in large frying pan (use only real butter). Saut garlic for a couple of minutes, then add potatoes and the rest of the ingredients. Pan-fry the potatoes until they are lightly brown.
Lightly season chicken with salt and pepper and brown slowly in butter in skillet. Arrange chicken in baking dish. For the sauce, add soup to drippings in skillet. Slowly add Sauterne, stirring until smooth. Add remaining ingredients; heat to boiling. Pour sauce over chicken. Cover with foil and bake in 350° oven for 30 minutes. Uncover and continue baking another 30 or 35 minutes. Delicious served with long grain and wild rice. This is a great company dish and can be prepared the night before.
Drain pineapple and oranges (save juice). Add enough apricot juice to make 2 cups. Cook pudding according to directions, using the juice for the liquid instead of milk. Cool pudding, stirring occasionally while cooling. Stir in the pineapple, oranges, grapes, bananas and any other desired fruit.
In a bowl, mix all ingredients together and serve on sandwich bread or on top of a lettuce leaf. Serves 4.