HumbleIntelligence/food-ner-1-Million huggingface dataset:
Trim fat from meat; place on large piece of heavy-duty aluminum foil. Pour soup over meat. Bring 2 long ends of foil loosely up over meat and double fold. Turn up other sides and double fold. Place in baking dish. Cook for 3 hours in oven at 325° or until tender.
Preheat oven to 400°. Cut a piece of aluminum foil 1/2 square foot for each thigh. Sprinkle the thighs with salt and pepper. In a skillet heat the oil and butter over medium heat. Brown the thighs for about 2 minutes on each side. Put a thigh in the middle of each foil square. Dissolve the honey in the warm chicken stock and drizzle the mixture equally over each thigh. Lay one-eighth of the garlic slices on each thigh. Cover with a loose layer of the basil leaves and wrap the foil snugly over top.
Parboil celery and onion. Mix all ingredients together. Put potato chips on top. Bake at 350° for 1/2 hour.
Wash and soak bean mixture overnight. Drain off the water. Place beans in a soup pot. Add all other ingredients. Bring to a boil, reduce heat and simmer for 4 to 5 hours or all day.
Boil sweet potatoes until done; mash. Add butter and cool enough to handle. Form balls with a marshmallow in center of each. Roll in chopped pecans. Bake at 350° for 30 minutes.
Boil macaroni until tender; drain. Melt oleo. Add meat, onion, green pepper, salt and pepper. Cook until brown. Add tomato soup and water. Cook slowly for 15 to 30 minutes. Top with cheese triangle and melt slightly.
Mix all ingredients well. Pour over cooked beef or pork ribs and heat in a moderate oven for about 20 minutes. Or mix with cooked ground beef and onion (fat drained off) for spicy Sloppy Joes. Serves 4 to 6.
Start at about 9 p.m. Saturday night. Cut up onion and put in bottom of crock-pot. Trim roast; cut in half and salt, pepper and flour all sides of roast. Put roast in pot. Put one can of golden mushroom soup on top. Put one can water on top of that. Add one can of tomato sauce. Set heat on high for about 2 hours, then turn heat to low (don't forget). When you get up the next morning, turn heat up on high again for about 2 hours.
Mix eggs with milk; add sugar and pour into crust. Sprinkle nutmeg on top. Bake 25 minutes at 350°.
Place margarine and onions in a large microwave-safe bowl. Microwave on High 4 minutes. Stir after 2 minutes. Add ground beef. Microwave on High 8 minutes or until done. Stir often. Add chili powder, beans and tomato sauce. Mix well. Microwave on High 4 minutes or until heated. Stir often.
Heat oven to 350°. Grease and flour 9 x 5-inch loaf pan. Sift flour, soda, salt and cinnamon together. Cream margarine and sugar. Add eggs, bananas and sour cream. Beat until blended. Gradually beat in dry ingredients at low speed. Beat until smooth. Fold in berries and pecans. Bake approximately 1 hour. Test for doneness before an hour. Use sharp knife or toothpick.
Saute garlic and onion in butter. Add remaining ingredients. Use taco chips for dipping.
Combine apples, raisins and marshmallows. Blend mayonnaise, sugar and lemon juice. Fold into apple mixture.
In a large bowl, combine flour, baking powder and salt. Add fruitcake mix, coconut, raisins and nuts; mix well. In a mixing bowl, cream butter and sugar. Add eggs and extract; mix well. Stir in the flour mixture alternately with orange juice.
Mix first 3 ingredients like pie dough; pat into 2 (9-inch) square pans. Bake 20 minutes at 350°. Mix remaining ingredients together in mixer or blender; pour over the warm crust. Bake about 25 minutes. Cut while warm into small squares. Sprinkle with powdered sugar.
Mix together the first 5 ingredients and set aside. In large bowl (trifle bowl looks great) layer spinach, peas, hard-boiled eggs, bacon, red onion and romaine lettuce and mayonnaise mixture. Then add a thin layer of spinach as last layer and sprinkle with Parmesan cheese.
Measure flour. Add shortening and cut or rub into the flour. Add the milk a little at a time. Mix dough. Roll out about 3 inches thick. Cut with biscuit cutter. Place on baking sheet and bake in oven at 350° for 15 minutes.
In a saucepan, saute the green pepper which has been trimmed and finely chopped. Also saute the chopped onion in butter for 10 minutes. Stir frequently. Remove the pan from the heat and stir in 2 tablespoons brandy, 1 tablespoon each dry and prepared mustard, 1/2 teaspoon salt and the white sauce. Stir in the crab meat and bread crumbs. Heat over low heat. Stir gently. Spoon into shells. Sprinkle tops with bread crumbs and dot with butter. Bake at 400° for 10 minutes. Brown tops under the broiler for a few minutes. Serves 4 to 6.
Brown roast on both sides. Mix Onion soup mix, mushroom soup, mushrooms and burgundy wine. Pour over browned roast and cook covered at 275 for at least 3 - 4 hours, depending on size of roast.
Place cabbage in greased casserole dish about 3/4 full. Mix together remaining ingredients and spread over cabbage. Bake 2 hours at 325°.
Preheat oven to 375°. Combine cracker crumbs and melted butter. Press into bottom and sides of 8-inch pie plate. Cook bacon; drain and crumble. Pour off all but 2 tablespoons bacon drippings. Add chopped onion to drippings. Cook until tender. Add the bacon, onion, Swiss cheese, eggs, sour cream, salt and pepper. Pour into pie shell. Sprinkle with American cheese. Bake 25 to 30 minutes, until an inserted knife comes out clean. Let stand 5 to 10 minutes. Cut. Serves 4 to 6.
Heat oven to 375°. Shape dough into 1-inch balls, roll in sugar and place 2 inches apart on ungreased cookie sheet. Bake at 375° for 10 to 12 minutes until brown. Take out of oven. Immediately top each cookie with candy kiss. Press down firmly so cookie crackers around edge. Cool. Makes 3 dozen cookies.
Boil chicken until tender; cool and tear into small pieces. Mix chicken, soup and sour cream together. Pour into ovenproof dish; cover with crushed crackers. Bake in 375° oven until bubbly and light brown on top, about 20 minutes.
Heat oven to 300°. Spread waxed paper on 2 cookie sheets. Beat the egg whites very, very stiff, then gradually add 1 cup of sugar. Add a tiny bit of vanilla. Add the chopped walnuts and chopped dates. With teaspoon, place mixture on cookie sheets, about an inch apart. Bake for 9 minutes, until mixture has a slight film on it. Immediately remove from cookie sheet with a spatula.
Mix gently and put in greased casserole. Put in oven at 350° until browned. May be mixed ahead of time. If you wish to make larger amount, add 1 can drained green peas. Serves 6.
Dissolve raspberry gelatin in 1 cup boiling water. Stir in pie filling. Turn into a 9 x 13-inch pan. Chill until partially set. Dissolve lemon gelatin in 1 cup boiling water.
Brown sausage and drain. Spread crumbled sausage on bottom of 2-quart baking dish. Sprinkle the grated cheese over the bread crumbs. Mix the eggs and milk together and pour over the mixture. Cover the casserole and refrigerate for at least 8 hours. It will keep 48 hours before baking. Put in cold oven at 350° and bake for 40 minutes. Let stand 2 minutes before serving. Yields 8 servings.
Preheat oven to 350°. Whip egg whites until frothy. Beat in sugar gradually. Beat mixture until it forms stiff peaks. Drop from a spoon or pipe from a pastry bag with star tip onto ungreased cookie sheet. Turn heat off in prepared oven and put in cookie sheet. Do not open oven door for 1 1/2 hours or preferably overnight. Cool and store in tins. Serves 20.
Stir all ingredients together mixing well. Place on hot griddle or in frying pan turning once till done.
Put in large bowl and set aside semi-sweet chocolate, German sweet chocolate, marshmallow cream and nuts. Pour hot solution over chocolate in bowl. Stir until mixed. Spread in sheet pan. Let stand several hours. Makes approximately 4 pounds.
Peel cucumbers and thinly slice. Layer slices in a bowl, salting each layer well. Set aside for 15 minutes.
Soak mushrooms for a few minutes, then drain well and wash. Cut into pieces. In frying pan, melt butter. Add mushrooms and garlic salt. Cook, covered, about 10 minutes on low heat. Add wine; cook another 5 minutes. Serve.
Cream the softened butter and sugar; add eggs. Alternate, adding dry ingredients and crushed bananas, then add nuts. Bake at 350° in a greased and floured pan until toothpick comes out clean, about 30 minutes to 1 hour, depending on size of pan.
Mix and boil the sugar and water. Add jello and dissolve. Add remaining ingredients. Freeze; thaw until slushy. When ready to serve, add 3 (2 liter) bottles ginger ale, 7-Up or Sprite.
Slice dinner rolls lengthwise. Layer ham and cheese in middle of rolls. Return tops. Melt butter. Add poppy seed, mustard, Worcestershire sauce and onion. Pour over tops of rolls and bake at 300° for 25 minutes.
Grease or butter pan. Put most of crackers in bottom of pan. Add peas and asparagus. Spread cream of mushroom soup over vegetables. Sprinkle with almonds. Add 2 tablespoons asparagus juice. Dot with butter. Spread shredded cheese on top. Spread cracker crumbs over that. Bake at 350° for 30 minutes. Serves 6 or more.
Carefully remove hard-boiled eggs from shell. Cut eggs in half lengthwise. Remove yolk from each egg. Put yolks in small bowl and mash them. Mix in the remaining ingredients. Carefully refill the white halves with the mixture. Arrange on a pretty plate and enjoy!
Melt margarine in baking dish. Mix flour, sugar and milk. Pour into baking dish. Now pour fruit over flour mixture. Bake for 1 hour at 350°.
Cook sugar, corn syrup and milk until it forms a semi-soft ball, stirring constantly. Add dates and cook until it forms a soft ball. Remove from heat. Add nuts and beat until very thick and creamy. Pour onto cold, wet cloth. Roll up and chill. Slice when cool.
Preheat oven to 350°. Combine cream cheese, bacon, onion and pepper in batter bowl. Separate crescent rolls into 2 rectangles. Pinch seams together. Spread cheese mixture on each rectangle. Roll up, starting at longest side and seal. Cut each roll into 16 slices. Place slices, cut side down, on flat sheet. Bake 15 minutes or until golden brown. Serve warm. Yields 32 appetizers.
Mix together well. Make tiny balls and place on well-greased cookie sheet. Flatten with a fork. Bake at 350° for 12 to 15 minutes, until browned.
In a bowl beat egg, sugar, salt, pepper and cornstarch. Add corn and milk, blended together. Put into a buttered baking dish. Cook uncovered in center of oven for 5 minutes. Stir well from outside in. Cook 5 minutes more or until set. Let stand covered 3 more minutes. Serves 4.
In a 9 x 13-inch pan, melt margarine. Spread graham cracker crumbs over margarine. Next, spread chocolate chips over crumbs and then spread oats. Next, spread nuts over oats and pour milk over all. Bake about 30 minutes at 350°.
In a bowl, combine 2 cups flour and the powdered sugar. Cut in butter until mixture resembles coarse crumbs. Pat into a greased 9 x 13 pan. Bake at 350° for 20 minutes or until lightly browned.
Beat cream cheese until soft. Gradually add sugar until fluffy. Add eggs, one at a time. Stir in vanilla. Put 1 vanilla wafer in the bottom of a cupcake holder and fill to desired amount. Bake at 350° for 20 minutes. Refrigerate overnight and top with cherry pie filling.
Combine eggs and milk in medium bowl. Stir in flour, baking powder and salt. Mix well. Turn dough out onto a floured surface. Roll dough to 1/4-inch thickness. Cut into 3-inch squares. Gently place squares a few at a time in deep hot oil (375°). Fry until golden brown, turning once. Drain on paper towels. Serve warm with butter and honey. Yields 2 to 2 1/2 dozen.
Use 9 x 11-inch baking dish. Cover bottom of dish with 1/2 cup enchilada sauce. Put 4 of the torn corn tortillas next. Arrange shredded chicken to cover. Add chicken broth, 1/2 cup cheese, green chiles and 1/4 cup olives. Top with rest of tortillas, sauce, cheese and black olives.
Mix together apple pie filling, sugar, nutmeg and cinnamon. Place in greased cake pan. Pour cake mix over top. Slice margarine and place on top of this. Sprinkle with nuts. Bake at 350° for 1 hour.
Slice sugar cookie dough in 1/4-inch slices; place on a pizza pan. Edges will run together when baked at 350° for 10 to 13 minutes. Combine powdered sugar and cream cheese; spread on cooled cookie layer. Spread strawberry pie filling over cream cheese mixture. Arrange bananas and pineapple chunks around on top of strawberry filling. Top all with the Cool Whip. Refrigerate for at least 30 minutes before serving.
Rinse cranberries well; remove any stems. Place all ingredients in a food processor or blender. Chop until finely grated. Add more sugar if desired. Chill at least three hours so flavors blend. Serves 6 to 8.
Combine all ingredients in blender; blend until smooth. Pour over crushed ice. Top with a small scoop of ice cream.
Place peaches in the bottom of a 13 x 9 pan. Sprinkle with sugar, then sprinkle with jello. Drizzle water over, then sprinkle dry cake mix over the whole thing. Drizzle with butter. Bake at 350° for 50-60 minutes. Note that this can be used with other fruit and jello.
Combine beef, oats, milk, onion, pepper and salt. Mix well. Shape into about 30 small balls. Brown in hot shortening; drain. Combine catsup, Worcestershire, vinegar, sugar and water; mix well. Pour sauce over meatballs. Simmer 30 minutes over low. Heat until ready to serve.
In salad bowl, combine lettuce, corn chips, tomato, pepperoni, olives and cheese.
Layer the vegetables as listed. Spread mayonnaise on top of the vegetables. Sprinkle sugar on mayonnaise. Next, put on crumbled bacon, then add the eggs. Top with shredded cheese.
The night before serving: Butter a 9 x 13-inch pan well. Spread nuts over bottom of pan. Sprinkle raisins on top. Sprinkle brown sugar over all. Arrange rolls on top with enough room to rise. Sprinkle dry pudding mix over rolls. Melt butter and add second 1/2 cup brown sugar and cinnamon. Pour over rolls. Leave uncovered overnight on counter. Bake next morning at 350° for 30 minutes.
Brown bacon and set aside. Use about 1/3 cup of bacon drippings to saute onions. Add tomato sauce. When spaghetti is done, drain and add sauce. Toss with bacon. A whole different taste to spaghetti.
Flatten chicken, arrange ham slice on top. Peel banana and cut into thirds crosswise and cut each third in half. Place 1 banana piece on top of ham slice. Roll chicken-ham-banana like an eggroll, enclosing banana and ham inside.
Heat oven to 350°. Grease and flour 2 round pans, 8 or 9 x 1 1/2-inches. Drain peaches, reserving syrup. Add enough water to reserved syrup to measure 1 1/4 cups. Prepare cake mix as directed on package, except substitute syrup mixture for the water. Pour batter into pans. Bake and cool as directed. Cut peaches into bite size pieces. Mix yogurt and whipped topping; fold in peaches. Fill layers with about half of the peach mixture. Spoon remaining peach mixture over top of cake. Refrigerate 2 hours or until chilled.
Heat oven to 450°. Mix broccoli, soups, 1 cup milk, the ham and onion powder in an ungreased 9 x 13-inch baking dish. Mix Bisquick mix and milk. Pour evenly over soup mixture. Sprinkle with parsley, if desired. Bake 27 to 30 minutes or until golden brown. Let stand 5 minutes. Makes 8 to 10 servings.
Mix all ingredients, except eggs and milk. Stir, while cooking over medium heat, about 5 minutes. Remove from heat. Add eggs and milk. Mix well.
Blend together last 4 ingredients in separate bowl. When blended together, pour over top of raw cake mixture. Bake as it says on box for time and temperature. Grease bottom of cake pan, not sides. Rectangular cake pan works best. When cool, sprinkle with 10x sugar.
Mix together. Bake until bubbly and dried down good. Also good with wieners or franks buried in mixture.
Mix the eggs, margarine, sweetener and raisins together, then add the dry ingredients, which have been mixed together. Mix this together, then add the applesauce and nuts. Drop by teaspoonfuls onto greased cookie sheet. Bake in a 350° oven for about 20 minutes.
Beat eggs until light; add sugar, oil and vanilla, mixing until thick. Add zucchini and stir. Sift flour and other dry ingredients. Add to other mixture, stirring well. Add nuts and lemon rind. Bake in greased cake pans or Bundt cake pan. Bake about 1 hour at 350°.
Blend soup, milk and pepper. Arrange alternate layers of potatoes, onion and sauce in a buttered 1 1/2-quart casserole. Dot top with butter. Cover. Bake in a moderate oven (375°) for 1 1/2 hours. Uncover. Bake an additional 15 minutes.
Spray 9 x 13-inch baking dish lightly with Pam. Place breasts in single layer in pan. Sprinkle soup mix over chicken. Pour nectar over all. Cover tightly with foil. Bake at 350° for 1 1/2 hours. Delicious.
Mix all together. Place in greased casserole and bake 1 hour at 350°, covered. Serves 6.
Cook potatoes, then peel and slice. Cook bacon until crispy; drain fat. Slice onions in same pan as you fried bacon and add water, vinegar and sugar. Cover and simmer until onions are soft. Crunch up bacon into pan with onions. Thicken with flour or cornstarch and then add potatoes. Make all gone. Eat and enjoy.
Mix butter, Velveeta, powdered sugar and cocoa together. Add vanilla; mix together. Spread the fudge into a 9 x 13-inch pan. Let harden and then cut into squares.
Slice onions into thick slices; soak for 30 minutes in bowl of milk. Dip onions into egg, then flour. Drop onion slices into hot grease and brown. Salt before serving.
Mix first 3 ingredients and pat in 9 x 13 pan and bake at 300° until slightly brown. Let cool. Mix cream cheese, 4 1/2 ounces Cool Whip and sugar. Spread on crust. Spread 1/3 of 13 1/2-ounce Cool Whip on top. Mix pudding and milk until thick. Spread on top of mixture, then spread remaining Cool Whip. Refrigerate.
Combine the first 4 ingredients in saucepan and heat to boiling. Cook for 1 minute on medium heat. Cool. Stir in other ingredients. Chill thoroughly.
Grease and flour a 9 x 13-inch flat cake pan. Bake cake mix according to package directions. While still warm, puncture top with holes at 2-inch intervals. Carefully pour Kahlua over top of hot cake. Let cool; cut into cubes. Make up the chocolate mousse. Place 1/2 the cake cubes in bottom of pretty serving bowl. Top with 1/2 the chocolate mousse mixture. Top with 1 carton Cool Whip. Top with 4 crushed Heath bars. Repeat layers, except reserve the last 4 crushed Heath bars to place on top of dessert when it is served. Cover with Saran Wrap. Allow to chill for at least six hours. Can be made a day ahead. To serve, top with remaining Heath bar pieces and spoon out servings.
Grease and flour a 13 x 9 x 2-inch baking pan. Set aside. Combine cake mix, cherry pie filling, eggs, and flavoring. Stir, using a wooden spoon, until all ingredients are well mixed. Pour batter into prepared pan, and bake at 350° until a wooden toothpick inserted in center come out clean. Set aside to cool.
Combine oil, honey and molasses. Add 1 egg at a time, beating after each addition. Add vanilla. Combine soy flour and milk powder. Add raisins, nuts, salt, wheat germ and oatmeal. Stir wet ingredients into dry ingredients and blend well. Drop by teaspoons on lightly oiled cookie sheet. Bake in a 350° preheated oven for 10 minutes. Makes 6 dozen.
Cream butter and cream cheese. Gradually add sugar. Beat 5 minutes, until sugar is dissolved. Add eggs, one at a time, plain flour and vanilla. Bake at 325° for 1 hour or until toothpick comes out clean. Can be baked in a 9 x 13-inch pan or tube pan. Let cool and then sprinkle with powdered sugar or add strawberries and Cool Whip.
Mix all ingredients, except pie crust. Pour into pie crust. Bake at 375° until set and pastry is nicely browned. Approximate cooking time: 50 minutes.
Combine first 3 ingredients in a small saucepan; gradually add juice, stirring until smooth. Bring mixture to a boil over medium heat and boil one minute, stirring constantly. Remove from heat and cool. Pour over assorted fruits; toss gently, chill.
In an 8-quart pot, lightly saute diced bacon. Do not remove drippings. Add margarine. Heat until melted. Add chopped lettuce. Saute 3 minutes. Add flour. Stir until well blended. Cook 2 minutes. Add chicken stock, tomatoes, nutmeg and pepper. Heat until boiling, stirring to prevent sticking. When mixture begins to boil, add half and half. Warm, but do not boil. Serves 12.
Preheat oven to 350°. Mix all ingredients together. Pour into shell and bake until firm and slightly brown.	The center won't be as firm as the other edges, but will set when cooled. (Do not overbake.)
Brown ground round and onion in a Dutch oven or similar pan. Add the remaining ingredients, EXCEPT rice. Bring mixture to a boil; reduce heat. Add rice. Simmer for about 5 minutes. Makes approximately 12 cups.
Mix cool whip and crushed candy bar. Split cake in half lengthwise. Fill and frost cake. Chill and serve.
Cream butter and sugar until light and fluffy. Add egg, beating thoroughly. Add flour and milk alternately, beginning and ending with flour. Add vanilla. Bake in 2 or 3 layer pans at 375° for 15 to 25 minutes, depending on number of layers. Cool. Ice with Chocolate Caramel, Lemon Buttercream of Strawberry Seven Minute Icing.
Combine first 5 ingredients and mix well. Press into ring mold and refrigerate overnight. When ready to serve, unmold on plate. Fill center with preserves. Serve with your favorite crackers.
Melt butter slowly and add milk. Stir in sugar and salt. Add coconut and pecans. Chill until it can be easily handled. Roll in balls. Place in freezer until firm. Melt cocoa and Gulf wax together in the top of double boiler. Remove from heat and dip each candy into chocolate mixture with toothpick quickly and place on wax paper.
Fix in coffeepot. Put cider, lemonade and orange juice in bottom of pot. Put sugar, cinnamon sticks and spices in basket of coffeepot. Perk until done!
Blend all ingredients in a large bowl, then beat at medium mixer speed for 2 minutes. Bake in greased and floured 13 x 9-inch pan for 45 minutes in 350° oven. Cool on rack.
Put in layers as given and bake at 350° for 30 to 35 minutes. Use a 9 x 13-inch buttered pan or dish.
Combine all ingredients and mix well, being careful to prevent the cubed chicken from becoming shredded. Serve open face on a leaf of lettuce over a sliced croissant roll, garnished with tomato slice, dill pickle wedge and potato chips. This recipe keeps well overnight in refrigerator without losing its fresh flavor. Happy Eating!
Cook and drain spinach. Melt margarine. Beat eggs. Combine all ingredients. Chill well. Roll into 1-inch balls and bake on cookie sheet at 350° for 10 to 15 minutes.
Do not add water, boil syrup until it hardens (not brittle). Add water the last thing, add soda to improve color. Pour over corn, mix well and make into balls. Do not pop corn with oil, just plain popcorn. Butter your hands very good to keep from sticking.
Mix all ingredients well. Spread in ungreased cookie sheet. Bake at 325° for 30 minutes. Spread frosting over bars while hot. Sprinkle with coconut.
Fold together all ingredients. Do not add water to gelatin! Chill for 1 to 2 hours before serving. Change flavors by using another flavor of gelatin. Omit mandarin orange slices. You may fold in some of the fruit to match the jello flavor.
Dissolve marshmallows in milk in double boiler and bring to boil. Add jello and cream cheese and dissolve. Add pineapple; stir all together. Chill, but don't jell. Add Cool Whip. Garnish with cherries and chopped nuts.
Cream butter, then sugar and others except chocolate and nuts. Spread smoothly, thinly, and evenly on ungreased cookie sheet. Bake 15-20 minutes in 350° oven. Melt the chocolate bits by sprinkling over hot dough. Spread chocolate with spatula. It then becomes icing. Sprinkle nuts over top. Cut into 2 inch squares while hot.
Cook instant rice in chicken broth and water by box instructions and set aside. Saute bell pepper and onion in margarine, but leave crisp. Combine cooked rice, peppers, onions and chicken soup in casserole dish. Sprinkle top with shredded cheese; bake at 400° until cheese melts.