HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown hamburger and onion together. Combine other ingredients together, then add hamburger mixture. Place in greased casserole and bake for 2 hours at 350°.
Break up vermicelli in melted butter and brown. Add consomme and water. Add rice. Heat until hot. Cover and cook 45 minutes with lid on. No peeking! Add almonds, mushrooms and chives. Bake 45 minutes in casserole at 350°. Serves 16; may be halved.
Combine all ingredients. Simmer 3 to 5 hours. Serve over rice or noodles. This is very good served over Wylene's Wild Rice Baron.
Combine meat, milk and crumbs. Form into balls. Brown in hot fat. Combine remaining ingredients; pour over meat balls and bake at 350° for 30 minutes.
Mix all ingredients into a ball. Roll dough between wax paper, making a crust for a 10 x 13 inch pan and leaving enough dough for lattice on top. Line the dough on bottom and sides of pan. Pour in filling. Make lattice for top. Bake at 350° until knife comes out clean (as a custard pie). Use a glass pan to make it easy to store.
Blend eggs, sugar, salt and vanilla. Gradually stir in scalded milk. Pour into pie shell. Sprinkle with nutmeg. Bake at 325° for 25 to 30 minutes or until knife in center of custard comes out clean.
Brown chicken	breasts. Cook	noodles, broccoli and carrots separately. In 13 x 9-inch baking dish, mix noodles, broccoli and carrots. Place chicken breasts on top. In pan the chicken was browned in, add soup and milk. When warm, pour over casserole and bake 45 to 60 minutes at 375°.
Melt butter and chocolate over low heat, stirring. Cool slightly; stir in powdered sugar and egg. Beat to creamy and glossy. Put in marshmallows and nuts to coat. Put coconut on wax paper and roll mixture in it. Shape into roll. Make into two rolls. Slice. No bake.
Mix cake mix and Crisco oil until creamed. Add eggs one at a time. Add instant pudding mix and Seven-Up. Mix well. Bake at 350° about 20 to 25 minutes.
Stir together first 6 ingredients. In another bowl, stir together next 5 ingredients. Stir flour mixture into carrot mixture. Add nuts and raisins. Spoon into a greased 8 x 4 x 2-inch loaf pan. Bake 1 hour at 350° or until a toothpick comes out clean. Cool 10 minutes. Remove. Cool on wire rack. Wrap and store overnight before serving. Makes 1 loaf.
Remove broccoli leaves and tough ends and discard. Wash good and cut in 1-inch pieces. Cook in boiling water, covered, for 1 minute. Drain immediately and plunge in ice cold water to stop the cooking process. Drain, pat dry and chill. Cook pastry from package directions. Drain. Rinse with cold water and drain again. Combine pasta and Versatile Vinaigrette and toss to coat. Place in a large Ziploc bag and chill for 2 hours or overnight. Wash spinach and remove stems. Combine spinach, pasta, broccoli, turkey and remaining ingredients; toss gently.
Mix in a clean bowl; let stand for 6 hours. Add it and let stand for 3 hours; make sure the mixture bubbles up.
Remove seeds. Chop peaches, peeling and all, with a food chopper until they are in very, very small pieces. Boil sugar and vinegar until sugar is melted. Add chopped peaches and cook until mixture is of spreading consistency. Pour into clean, hot jars and seal. Makes 5 pints. Use as filling for fried pies.
Whisk together oil and dressing mix in a large bowl; pour over crackers, tossing to coat. Spread mixture on a lightly greased baking sheet. Bake at 350° for 15 minutes, stirring after 7 minutes. Yields 6 cups.
Cut up the rabbit meat into small pieces. Mix all ingredients thoroughly and chill about 1 hour in the refrigerator.
Combine dressing and cheese. Mix well. Add remaining ingredients; mix lightly. Chill. Serve with freshly ground black pepper.
Heat oil, soy sauce, lime juice, sugar and pepper in large skillet. Add garlic. Stir-fry over medium high heat about 1 minute or until garlic is light brown. Add onion; stir-fry 1 minute. Add spinach, water chestnuts and pimiento. Stir-fry 2 to 3 minutes or until spinach is tender. Serves 4 to 6.
Mix flour, baking powder and salt. Add milk and oil. Pat dough into bottom on greased pizza pan. Mix pizza sauce, water and seasonings. Spread over dough, then sprinkle on onion, mushrooms (well drained), hamburger and cheese. Bake at 425° for 20 to 25 minutes.
In 9 x 13-inch pan; spread can of pineapple. Spread can of pie filling next. Sprinkle dry cake mix evenly on top, then sprinkle brown sugar, then pecans. Last, slice stick of butter and arrange over top of all. Bake 1 hour at 350°.
Boil together until well done. Next; add one stick of margarine and 1 bag of croutons. Add salt, pepper and poultry seasoning to taste. You need enough croutons to make it hold together. Roll into balls and bake until done.
Chop peppers. Shred cheese. Layer peppers and cheese in an 8 x 8-inch baking dish. Pour eggs over cheese. Bake at 350° for 30 minutes, or until firm. Cut into 1-inch squares. Serve warm. The more jalapenos, the better.
In double boiler, put Chinese noodles, butterscotch chips and peanut butter. Add peanut butter and butterscotch chips. Blend. Stir in noodles. Spoon on wax paper to cool. Spread peanut butter between Ritz crackers and then dip in melted white chocolate. Dip Ritz crackers or wafer thin crackers in mint flavored white chocolate.
Brown ground beef and onions with celery. Salt to taste. Add rest of ingredients and simmer until it thickens.
Boil chicken for an hour. Drain water, but save. Let chicken cool. Add all other ingredients except noodles to chicken broth and boil again. Remove chicken from bones and add meat to soup. Boil at least 1 hour; add noodles and serve.
In a casserole, layer ingredients in order listed, topping with soup. Bake 35 minutes at 350°.
Make sauce of mayonnaise, soup, eggs, onion, cheese and vinegar. Pour over broccoli in a 2-quart casserole dish. Top with cracker crumbs. Bake at 350° for 30 to 40 minutes.
Put yeast in 1/2 cup of warm water and mix. Add sugar, salt, shortening and hot water. Stir in the flour, one cup at a time, and mix after each cup. After all the flour is added, let dough set for 15 minutes, then stir again and let set again for 15 minutes. Do this 4 times (takes 1 hour). Let dough set, covered, until it doubles. Form into 1 loaf and put on floured baking sheet. Brush the top with cold water and make 5 slashes diagonally in top of loaf with sharp knife. Let loaf rise for 30 minutes and bake in a 350° oven for 30 to 40 minutes.
Heat oven to 400°. Cut each unbaked shell into 8 wedges. Place on ungreased sheet. Bake for 4 to 7 minutes or until golden brown. In small saucepan, over low heat, melt chocolate chips and shortening, stirring constantly. Remove from heat. Place pan in warm water to keep chocolate soft. Line baking sheets with waxed paper. In plastic bag, combine sugar and cinnamon. Gently shake a few wedges at a time. Dip wide end of each wedge in melted chocolate. Place on waxed paper and refrigerate until chocolate is set.
Grease 9 x 13-inch pan. Place soft tortillas, cut in quarters, over bottom and sides of pan. Mix browned hamburger, onion, soups, green chilies and sauce. Layer in pan with tortillas and cheese on top each. Bake at 350° for 1 hour, or until bubbly.
Mix all of the ingredients together (better if done by hand). Roll dough into small balls and place on cookie sheet. Press each ball with a fork. Bake at 350° for 20 minutes.
Mix first 3 ingredients well. Refrigerate overnight. Roll out. Whip one egg white and spread over dough. Sprinkle with sugar and chopped nuts. Cut with pizza cutter. Bake on ungreased cookie sheet at 400° for 10 minutes.
Combine all ingredients, mixing thoroughly. Shape firmly into loaf. Bake at 375° for about 1 hour, then glaze with catsup and continue baking approximately 15 more minutes.
Preheat oven to 375°.	Combine brown sugar, oats and 3 cups of	flour.	With fingertips, work in the shortening. Press half the mixture	into bottom of a well greased 10 x 15-inch roasting or baking pan. Combine apples with remaining flour, 1 teaspoon of cinnamon and the sugar; spread on top of the oat mixture. Add and press down remaining oat mixture. Sprinkle with remaining cinnamon and bake for 40 to 50 minutes. Serve with ice cream.
Cream butter and sugar. Add eggs one at a time. Alternate vanilla wafer crumbs and milk. Fold in pecans and coconut. Bake 2 hours in Bundt pan at 275°. Cool completely before removing from Bundt pan.
Mix ingredients, reserving small amount of grated cheese, to sprinkle on top. Bake at 325° for 30 minutes.
Put bite size pieces of angel food cake into a 9 x 9-inch dish. In a separate bowl, combine pudding and milk. Add ice cream. Beat until well blended, then spoon over cake. Refrigerate.
In a 2-cup liquid measure or small pitcher, combine cranberry juice, nectar and orange juice and stir well. Divide ice into each of two 10 ounce glasses. Pour half of the cranberry mixture and half of the club soda (or seltzer) into each glass. It makes 2 servings, about 3/4 cup each.
Saute onion and celery in oleo until clear. Cook broccoli according to directions; drain. Mix broccoli with soup and Cheez Whiz. Add to onion, celery and oleo. Stir in rice. Season and mix well. Pour into greased casserole dish. Bake 45 minutes at 350°.
Tempera paint, a basic printing medium, can be purchased in a liquid form or a powdered form. The dry tempera must be mixed with a liquid. Mix powdered tempera directly with liquid starch or make paste using 1/4 cup water and 1 teaspoon dry wheat paste (wallpaper paste). Then add 1/4 cup of liquid starch to achieve proper consistency. Mix in powdered tempera for color.
Put all ingredients except crackers in a large container that will seal tightly. Mix dry ingredients into oil, well. Add oyster crackers; shake, then let set a few hours and shake again. Do not open for 24 hours.
Slice the peaches on the bottom of an unbaked pie shell. Mix well the sugar, eggs, flour and butter and pour slowly over peaches. Bake 15 minutes at 425° or bake 45 minutes at 325°.
Put all together in large pan. Let boil, stirring slightly, until skin forms on top. Take off heat and skim off top layer of skin. Throw away. Put in jelly jars. Put wax on top and put paper on top, then cover tightly.
Spread crescent roll dough on an 11 x 15-inch ungreased cookie sheet. Bake at 375° for 11 to 13 minutes until light brown. Cool. Blend cream cheese with salad dressing. Spread cream mixture on top of baked crust. Sprinkle chopped vegetables on top of creamed mixture. Top with 2 cups of grated Cheddar cheese. Serve cold.
Mix all ingredients, but optional bread crumbs. Gently pat into crab	cakes.	Roll cakes in bread crumbs if desired. Fry in cooking oil over medium heat until brown.
Drain all juice from the pineapple and cherries and heat until it bubbles around the edge of the pan. Use this to mix the jello. Dissolve all jello, then add Coke. Mix well and let stand in refrigerator until it starts to congeal. Mix in cream cheese (cut into small cubes), pineapple, cherries and pecans. Let stand in refrigerator at least 6 hours before serving.
Put cucumbers, onions and peppers in large crock or pan. Mix ice and salt; pour over cucumbers. Let set for 3 hours; drain and put in pot. Pour remaining ingredients over cucumbers. Bring to a boil. Put in jars and seal.
Use a 9 x 13-inch pan. Crush Ritz crackers into crumbs. Melt butter. Put on cracker crumbs spread in pan. Bake at 325° for 10 minutes, then cool. Mix pudding, milk and softened ice cream together. Pour onto crust. Cover with Cool Whip. Sprinkle with pistachios and cherries on top.
Make a brine by combining water, vinegar and salt and bring to a boil. Let cool. Quarter cucumbers lengthwise and put in a large bowl with dill and peeled garlic cloves. Pour cooled brine over cucumbers. Cover bowl and weight contents down, if necessary, to keep cucumbers covered with brine. Put bowl in refrigerator 4 days. Put pickles and brine in jars. Must keep refrigerated. Will keep several months.
Wash and dry basil leaves. Stack leaves and chop finely. Crack eggs into a bowl and beat with a fork. Add the basil, bread crumbs, Parmesan cheese, salt and pepper and stir to mix. Let set a few minutes and, if mixture appears dry, add 1 or 2 more eggs. Mixture needs to be consistency of heavy pancake batter.
Combine first 3 ingredients in a small saucepan over medium heat. Bring to a boil; cook, stirring constantly, 1 minute. Remove from heat; stir in pecans and vanilla. Cool slightly; serve warm over slices of pie. Yields 2 cups.
Sift together flour and salt. Cut in other ingredients with a pastry blender, beginning with the butter. Blend it until mixture resembles coarse crumbs, then stir in oats. Sprinkle milk over mixture. Stir lightly and form into ball. Turn out on lightly floured board. Roll to form circle. Fit into a 9-inch pan. Crimp around edges. Prick sides and bottom if using for a cream pie. Bake at 450° for 10 to 12 minutes. May also be used unbaked for custard or chess pies.
Combine margarine or shortening, peanut butter, egg and white sugar together. Sift together and stir in flour, baking powder, baking soda and salt. Chill dough. Make balls size of large walnuts. Place 3-inches apart on lightly greased baking sheet. Flatten and crisscross with a floured fork. Bake at 375° for 10 minutes.
Mix jello with 2 cups hot water. When dissolved, add 3/4 cup cold water. Add strawberries and chill until set. Mix pudding according to directions on box. Chill until set. Layer cake, jello and pudding in a punch bowl or very large glass bowl. Finish with whipped cream on top.
Mix all ingredients except 1/2 cup brown sugar and coconut. Put in an 8-inch round greased and floured cake pan or smaller. Sprinkle 1/2 cup of brown sugar and coconut over top. Bake for 35 to 40 minutes in preheated oven at 350°. Frost while warm.
Cook linguine to desired doneness as directed on package. Drain; rinse with hot water. In large bowl, combine scallops, lemon juice and garlic. Sprinkle with parsley, dill weed, salt and pepper; toss gently. Cover; refrigerate 10 to 15 minutes to blend flavors. In large saucepan, melt butter. Drain scallops well; saute 3 to 4 minutes, coating well with butter. Add cream, heating thoroughly, about 1 minute. Over medium-high heat, add linguine to scallop mixture, tossing gently to distribute scallops and heat thoroughly. Sprinkle with Parmesan cheese. Serve immediately. Makes 6 servings.
Mix everything well. Put in a covered bowl overnight in refrigerator. Mix with fruit before serving. Chop all fruit and sprinkle with Fruit-Fresh. Mix well in a large bowl.
Combine all ingredients. Heat to boiling, then cool and let stand a few hours for flavors to blend. Just before serving, reheat and strain out spices.
Mix sugar, flour, baking powder and oats together. Melt margarine and syrup over low heat. Add baking soda and milk to melted mixture. Add dry ingredients and mix. Roll into balls the size of walnuts. Bake at 375° for 10 minutes.
Microwave chocolate and peanut butter in 2-quart bowl for 2 to 3 minutes, or until melted. Stir after each minute. Fold in marshmallows and raisins. Pour into foil lined 8-inch square pan. Chill until firm.
In large skillet, brown beef, onion, green pepper and garlic. Stir in rest of ingredients. Simmer uncovered for 30 minutes. Makes 6 servings.
Drain green limas and kidney beans. Mix all ingredients; bake at 350° for 45 minutes. (If mixed ahead of time, the flavor is better.) Good for carry-in dinners in a slow cooker.
Combine all the dry ingredients; add oil, eggs and carrots. Mix on low speed until well blended; stir in pineapple and nuts. Pour into 2 greased and floured 9-inch cake pans. Bake at 350° for 35 to 40 minutes or until cake tests done. Cool 10 minutes and remove from pans; cool completely on wire racks. Frost with cream cheese.
Preheat oven to 375°. Grease cookie sheet. Pat biscuits on cookie sheet until very thin. Bake for 4 minutes. Brown meats separately; drain grease. Rinse and then chop vegetables. Spread sauce over biscuits. Top with desired toppings; meats first and then vegetables. Sprinkle with both cheeses. Bake for 6 to 8 minutes until cheese is bubbly. Substitute with slices of barbecue bread for French bread style pizza.
Saute rice in margarine until golden brown. Add meat, onion and celery and brown. Add remaining ingredients. Cover and simmer for 45 minutes.
Place all ingredients in a blender container and blend until well mixed and frosty. Pour into chilled glasses. Serves 4.
Combine eggs with pumpkin; mix all dry ingredients together. Mix with pumpkin and egg. Bake in greased and lightly floured loaf pan for 25 minutes at 350°.
Fill a salad bowl 1/2 full with the lettuce. Make 1 layer each of the onions, green peppers, celery and peas. Spread the mayonnaise and cheese over top. Top with the bacon. Refrigerate 8 hours.
Mix all together and bake at 350° until bubbly, about 45 minutes.
Combine all ingredients; stir until smooth. Bake at 300° for 1 hour in greased loaf pan. Cool; remove from pan. Cut into sticks. Rebake at 150° until hard and crunchy.
Mix all together and pour into pie crust. Bake at 450° for 15 minutes and reduce heat to 400° until pumpkin is set.
Prepare and bake brownie mix using package directions. Sprinkle marshmallows over hot brownies. Combine chips and milk in saucepan. Cook until smooth, stirring constantly. Drizzle over brownies. Sprinkle with nuts.
Combine all ingredients in slow cooker; cover and cook on high 8 hours. Shred meat with fork. Mix into sauce and heat through. Serve on hamburger/sandwich buns with grated cheese and cole slaw on top.
Slice 1 cup of the strawberries. Set aside. Halve remaining strawberries and set aside. Line bottom of 12 x 18-inch baking dish with cake slices. Top with 1 cup sliced strawberries, 1 cup of the blueberries and all of the whipped topping. Place strawberry halves and remaining 1/3 cup blueberries on whipped topping to make flag design.
Boil all ingredients, except Cheez Whiz and broccoli, until tender. In another container, cook broccoli florets until tender. Add Cheez Whiz to soup mixture and then add broccoli. Serve immediately.
Place squash and onion in enamel pan, cover with water and sprinkle with 2 tablespoons salt. Let stand one hour, stirring a few times. Drain well and mix squash with remaining ingredients and bring to a good boil.
Grind all ingredients. Season with salt and pepper. Moisten with salad dressing. One-half pound cheese (grated) may be added.
Tear angel food cake into pieces and place in 13 x 9 x 2-inch pan. Mix jello according to directions on package, using 3 cups of water. Pour this over cake pieces. Add strawberries and pecans on top of this. Mix instant pudding according to package directions using 3 cups of milk. Pour over the strawberries. Top with Cool Whip. Refrigerate for at least 2 hours before serving.
Place 1 cup whole wheat kernels in blender. Cover; blend on highest setting for 1 1/2 minutes or until kernels are coarsely ground. Combine cracked wheat and 1 1/2 cups warm water; let stand 15 minutes, stirring once or twice. Drain, pressing out excess liquid.
Brown meat with celery, bell pepper, onion and garlic. Drain fat. Add all other ingredients and simmer for 10 minutes. Serve over Fritos corn chips or rice.
Brown ground chuck. Add onion, sauce, water and spices. Cook rotini as directed while meat sauce simmers. Drain pasta. Place in baking dish. Top with meat mixture. Layer pepperoni on top. Sprinkle with cheese. Bake at 375° for 10 to 15 minutes. Serve with garlic bread.
Cream oleo, oil and sugar. Add eggs, vanilla and milk. Blend well. Mix dry ingredients together; add to creamed mixture. Stir in zucchini. Sprinkle with nuts and chips, after pouring batter into greased and floured 9 x 13-inch pan. Bake at 325° for 55 minutes. (No need for frosting; zucchini makes cake moist, too.)
Boil potatoes and carrots. Cool; grate. Combine soup, sour cream, butter, cheese, salt and pepper. Combine with potatoes and carrots in casserole dish. Sprinkle with paprika and parsley. Cover; bake at 350° for 40 minutes. Yield: 8 servings.
Mix all ingredients, except pie crust shells, with mixer. Put in pie crust shells. Sprinkle generously with cinnamon or nutmeg. Bake at 425° for the first 15 minutes; reduce heat to 375° and bake 25 minutes more. Total baking time is 40 minutes. Yields two (9-inch) pies.
Add onions and celery to melted butter in a large heavy sauce pan. Saut for 10 minutes until onion is clear. Add flour and mix well. Cook until thickened. Add parsley and shrimp. Cover and cook for 20 minutes, stirring constantly. Add cream, cheese, and garlic. Mix well. Add salt and pepper to taste. Cook covered on low heat for 20 minutes, stirring constantly. Mix in cooked and drained noodles. Pour into a buttered 3 quart casserole dish. Sprinkle with parmesan cheese and bake at 350 degrees for 10 minutes.
Heat oil in heavy skillet on medium. Season fryer. Mix thoroughly. Drop egg on fryer. Mix, coating every piece. Place one at a time into flour, coating each piece. Drop, skin side up, into medium hot oil. Fry 3 minutes. Turn and fry 3 more minutes. Cover with lid. Check fryer and turn 3 or 4 times every 4 minutes. Uncover and let chicken get golden brown and crispy.
In large saucepan, combine beans with enough water to cover by 1-inch. Bring to boil over high heat. Boil 1 minute. Remove pan from heat. Cover tightly and let stand 1 hour (or soak beans overnight in large bowl with enough cold water to cover by 1-inch). Drain beans.
In blender container, combine all ingredients, except peach slices and mint. Cover and blend on medium speed until smooth.
Crumb together with pastry blender all ingredients. Store in refrigerator indefinitely. As needed, spoon out a little into hot liquids, peas or other vegetables. Stir as it thickens. Saves on another dirty pan.
Mix the Clear Jell with enough water to make a smooth paste before adding to main amount of water. Cook until clear. Add 2 (3 ounce) packages of orange jello. When cool, add fresh, frozen or canned fruit.
Mix all ingredients; spread in greased 9 x 13-inch pan. Bake at 350° for 25 to 30 minutes. Cool; cut in squares. Enjoy!
Lightly brown hamburg and onion. Season with salt and pepper. Combine flour, salt, pepper, oregano, eggs and milk, making a soft batter. Grease a 9x13 pan and sprinkle lightly with cornmeal (or flour).
Cream butter, peanut butter and brown and white sugars until light and fluffy. Add eggs and beat very well. Add vanilla and sifted dry ingredients. Mix well. Add coconut. Spread into 2 large (9 x 13-inch) well greased pans, about 1/2-inch deep. Bake in a 350° oven for 20 minutes. Cut in squares while still warm.
Mix zucchini, noodles, vegetable soup, water, Worcestershire sauce, salt and oregano. Put in 2-quart casserole. Sprinkle shredded cheese on top. Bake at 350° for 25 minutes, stir and then bake 7 more minutes.
Cream butter, Crisco, sugar and vanilla. Cook milk and cornstarch together. Cool. Add cooked mixture to creamed mixture, beating constantly until light and fluffy.
Sprinkle chicken with paprika. In a large skillet, brown chicken in 2 teaspoons butter. Place the vegetables in a greased 13 x 9 x 2-inch baking dish. Top with chicken. Melt the remaining butter. Stir in the tarragon, lemon juice, salt and pepper. Pour over chicken and vegetables. Cover and bake at 350° for 35 minutes, until vegetables are tender. Makes 4 servings.
Mix everything together and put in a 3-quart casserole dish. Cover top with bread crumbs and pour 1/2 of the margarine over top. Bake at 350° for 1 hour and 10 minutes. This recipe makes enough for 30 people.
Rub garlic all over roast. Generously salt and pepper roast. Roast in a 400° preheated oven for 20 minutes. Reduce heat to 325° and bake 15 minutes per pound.
Mix ingredients together. Chill 3 hours. Roll into ball. Serve with crackers.
Cream sugar and butter; add eggs. Add milk and soda mixture alternately with sifted flour and nutmeg. Add vanilla. Roll out not too thin; cut with cookie cutter. Bake in 350° oven until just done, but not too brown. May be iced or sprinkled with sugar, if desired. Add 1/2 teaspoon salt if Crisco is used instead of butter.