HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees. Brown ground beef. Add the cans of soup to the beef and set aside. Butter the bottom and sides of a 9 inch x 13 inch pan. Cut the vegetables into 1/4 inch slices and layer the pan with them. Pour the ground beef mixture over the vegetables and spread it evenly. Cover tightly with foil and bake 1 hour or until vegetables are done. Remove foil. Add your favorite cheese on top, put back in oven to melt.
Soften margarine in the pan you are to bake in. Measure flour, salt and baking powder together. In separate bowl, put brown sugar and melted margarine (just soft) and mix. Add egg, egg yolk and vanilla. Mix flour into sugar and eggs. Then add nuts. Spread in the pan where you melted the margarine, dusted with flour. Drop chocolate chips generously on top and bake 45 minutes at 350°. Cut while still warm.
Use a "Mandolin" to slice the potatoes very thin, taking care to protect your fingers so you don't slice them along with the potatoes. Put in deep pot and cover with milk. Bring to boil and simmer until potatoes are par-cooked. Season the potatoes with salt and pepper. Layer the potatoes in a buttered casserole dish, alternating them with the cheese and onion. Dot with butter. Add heavy cream and top with sprinkling of bread crumbs. Bake in slow oven until the potatoes are cooked and the dish is slightly browned, about 30 minutes at 325°.
Combine sugar, soda, buttermilk and salt in a 3 1/2-quart heavy saucepan. Cook for about 5 minutes over high heat or to 210° on a candy thermometer. Stir often, scraping the bottom of the pan. The mixture will foam up. Add butter or margarine and pecans.
Mix first 4 ingredients. Gradually add onion and oil, then poppy seed. Refrigerate. This keeps well in the refrigerator. Very good! Makes about 2 cups.
Preheat oven to 350°. Combine Crisco and boiling water. Stir until Crisco is melted. Combine eggs, sugar and salt. Beat in cold water. Soften yeast in lukewarm water. Combine the 3 mixtures and add flour. Dough will be too soft to knead. Just mix with heavy spoon until flour is completely mixed in. Cover and chill overnight.
Combine all ingredients and mix well. Mold into ring and chill. When ready to serve, fill ring with strawberry preserves or red pepper jelly.
Heat oven to 350°. Grease 13 x 9-inch pan. Mix all ingredients well. Pour into pan and bake until golden brown, about 25 minutes. Cut into pieces. Serve warm.
Cover jelly roll pan with crescent rolls and bake at 350° until brown (7 to 8 minutes). Cool 10 to 12 minutes.
In a large salad bowl, combine shredded cabbage, orange sections, halved red grapes and sliced celery.
Melt butter and mix with stuffing mix. Spread 1/2 in casserole dish. Combine squash, carrot, onion, pimento and sugar. Spread mixture over stuffing mix. Combine soup with sour cream and spread over squash. Spread other 1/2 stuffing mix over top. Bake at 350° to 400° for 25 minutes.
Boil potatoes until tender. Cut into wedges and place in large bowl. Do not peel. Cut bad spots off of potatoes. Add hard-boiled eggs after they cool and are sliced. Mix onion and pickles and add to potatoes and eggs. Stir in mustard and mayonnaise. Add more mayonnaise if needed. Salt and pepper to taste. Place in refrigerator for at least 1 hour before serving.
Grease an oblong baking dish with butter. Place slices of bread or English muffins in bottom of dish. Brown and crumble 1 pound sausage in a large mixing bowl.
Put potatoes, broccoli, carrot, onion, garlic, pepper and water in a 3 quart microwave safe bowl. Cover with lid or vented plastic wrap. Microwave on high 8-10 minutes, stirring once, until vegetable are crisp-tender. Add milk, beans and soup. Cover and microwave on high 6-8 minutes, stirring once, until vegetables are tender. Add cheese and hot pepper sauce, stirring until cheese is melted. Serve hot.
Mix cheeses, onion and Ranch dressing in food processor until well blended. Take out and roll in ball. Roll ball in chopped pecans.
Preheat oven to 375°. Grease cookie sheet. Cut chiles lengthwise to make 10 pieces. Remove seeds and ribs. Cut cheese into 10 (3 x 1/2 x 1/2-inch) pieces. Wrap each piece of cheese with a chile. Press or roll each biscuit into a 5-inch circle. Place chile and cheese on biscuit; fold over. Pinch ends to seal. Place seam side up on prepared cookie sheet. Bake 10 to 12 minutes or until light brown.
Mix flour and sugar together in a large bowl. In saucepan bring oleo, Crisco, cocoa and water to a rapid boil. Pour over dry ingredients and add buttermilk, eggs, soda and vanilla. Pour into 16 x 11-inch greased and floured pan and bake 20 minutes at 400°. Five minutes before removing from oven mix icing.
Cream sugar and margarine and then eggs together. Blend in other ingredients. Divide evenly into 12 greased muffin pans and bake at 350° for 20 to 25 minutes.
Melt butter in skillet. Saute onion. Do not brown. Salt chicken pieces and saute slowly. Do not brown. Sprinkle with paprika and stir well. Saute 3 more minutes. Add broth and tomato juice. Bring to a boil. Cover and reduce heat. Simmer for 35 minutes. Remove chicken and debone. Blend flour and sour cream. Stir into sauce. Return chicken to pan and bring to a boil. Simmer 10 minutes. Serve with spatzle (noodles).
Cook meat. Drain kidney, Great Northern and lima beans. Combine all ingredients. Bake at 350° for 40 minutes, or simmer in crock-pot.
Mix all ingredients and pour over hash browns. Bake at 350°, covered, for 45 minutes and 15 minutes uncovered.
Thaw the broccoli and cauliflower and separate. Melt the butter. Cook the onion with the butter. Mix vegetables together. Add the rice, soups, water and cheese. Bake, covered, at 325° for 1 hour. Uncover slightly to brown.
Mix salt and 2/3 cup water together. Stir over heat 3 to 4 minutes. Remove from heat and add cornstarch and 1/2 cup cold water; stir until smooth. If it's runny, keep cooking until it congeals.
Prepare pasta as label directs; drain. Meanwhile, in 12-inch skillet over medium heat in hot oil, cook carrots, broccoli and green pepper 5 minutes. Add garlic, salt and pepper; cook 5 minutes longer or until vegetables are tender, stirring occasionally. Preheat oven to 375°. Grease 2-quart casserole dish. In large bowl, toss cooked vegetables with pasta and cheeses. Spoon into prepared casserole dish. Bake 30 minutes or until mixture is hot and bubbly.
Dissolve Jell-O in boiling water and immediately add cranberry sauce, chopping to blend into Jell-O. Add all other ingredients and pour into mold. Chill.
Very lightly salt round steak or use tenderizer salt. Grate carrots. Add to prepared bread cubes. Add sage, thyme and grated onion. Mix bouillon cube in water until dissolved. Add to bread and carrots.
Mix together. Bake at 300° for 30 minutes or until light brown and bubbly.
Heat oven to 350°. Mix together the flour, soda, cinnamon and nuts. Beat eggs; stir in oil, sugar and vanilla. Add applesauce and carrots to this mixture, stirring just to moisten. Mix together the flour mixture and egg mixture. Fold in raisins and nuts. Pour batter into a 9 x 13-inch baking pan sprayed with vegetable spray. Bake 45 minutes. This cake serves 24 to 30 people. Cut slices small.
Place fresh blackberries in bottom of 8 x 8 greased baking pan. Combine flour, 1/2 cup sugar, baking powder, milk, vanilla and melted butter and pour over berries. Mix hot water with 1/2 cup sugar and pour over the mixture. Bake at 350° for about 45 minutes. Serve with whipped cream or ice cream.
Mix with a spoon. Spread mixture on top of the baked pastry, then sprinkle with grated rind of 1 lemon. Bake at 350° for 25 to 30 minutes, then sprinkle with powdered sugar.
Combine all ingredients except coconut, in blender. Blend on low for 3 minutes. Pour into greased 9 inch pan. Let set for 5 minutes. Sprinkle coconut on top. Bake at 350 for 40 minutes.
Peel sweet potatoes and cut into quarters. Put sweet potatoes in boiler; cover with water. Add 2 1/2 cups sugar, flavoring and butter. Cook until they are candied. It takes about 1 hour.
Mix sugar, oil and eggs until thoroughly blended. Sift together flour, soda, salt and cinnamon into mixture and beat until smooth. Stir in all of the remaining ingredients. Pour into greased 13 x 9 1/2 x 2-inch pan. Bake at 325° for 55 minutes. Frost with Cream Cheese Frosting.
Sift 2 cups flour, baking powder and salt; set aside. Beat 1/4 cup margarine with 3/4 cup sugar; add egg. Add milk and flour mixture alternately. This mixture will be very stiff. Carefully fold in berries. Pour into greased 9 x 9-inch baking dish.
In a large skillet, saute onion and green pepper in margarine until tender. Add tomatoes, mushrooms, olives and oregano. Add ground meat. Simmer, uncovered, for 10 minutes.
Cook spaghetti; add all vegetables. Sprinkle with olive oil and Season-All. Don't be skimpy with seasonings. Can add any vegetable you like.
In oil lightly brown franks and onions. Add all other ingredients, cover and simmer 15 minutes. Serve with noodles or rice.
Cover vegetables with water; bring to a boil. Add soup mix; boil soup 10 minutes. Lower heat and simmer until the vegetables are soft. You can eat all you want if you are on a diet and not gain weight. Very good.
Saute onion and celery in margarine. Add 1 cup hot water and pour over dressing mix. Toss lightly. Spread meat (uncooked) in 9 x 13-inch pan and place first mixture over meat. Mix soups (no water), pour over dressing mix and bake 1 good hour at 350°. Do not cover.
Preheat oven to 350°. Cream together shortening and sugar until well mixed. Add eggs, one at a time and beat well. Add molasses, then dry ingredients that have been combined. Chill dough; roll into balls and into sugar. Place on ungreased sheet and bake for approximately 12 to 15 minutes. (Makes approximately 3 dozen.)
Cut rhubarb in 1-inch pieces and cover bottom of a 9 x 13-inch cake pan. Sprinkle strawberry Jell-O over rhubarb (dry). Spread cake mix (dry) over Jell-O. Dot butter over cake mix. Bake at 350° for 25 to 30 minutes. Top with Cool Whip when cooled, or ice cream while warm, as you serve it.
Put into jar and shake well. Use over shredded cabbage. Keeps well in refrigerator.
Mash beans well in juice. Beat eggs. Combine all ingredients and mix well. Pour into pie shells. Bake 45 minutes to 1 hour at 300°. Makes 3 pies. Will freeze well.
Spread layer of sour cream. Put taco sauce over sour cream. Cut up onion finely. Spread over taco sauce. Spread cheese over onion layer. Put on lettuce. Serve with Cool Ranch Doritos.
Spread chicken in greased baking dish. Mix gravy and broth and heat thoroughly. Add chicken soup, onions and Worcestershire sauce to gravy. Heat until bubbly and pour over chicken. Top with Parmesan and then chow mein noodles. Bake at 350° for 30 minutes.
Let cream cheese reach room temperature. Blend cream cheese, Marshmallow Creme and orange juice. Place in a serving dish. Wonderful with all fruits.
Blend all together well. Pour into greased/Pam square baking dish. Bake at 350° for 30 to 40 minutes.
Brown ground beef; add garlic powder and onion salt. Crush one half bag of chips in the bottom of a large casserole dish. Put half of meat mixture on crushed chips. Mix soups together; pour half over meat. Pour one cup of cheese over soup. Repeat layers. Bake at 350° for 10 to 15 minutes.
Combine Cheddar cheese (the type found in a cup by the cream cheese) and room temperature cream cheese. Add cloves of fresh garlic, using a garlic press. Mix all together; refrigerate until firm. Form mixture into a ball; roll in chili powder. Serve with crackers.
Rinse chicken and place in a 9 x 13-inch pan. Place 6 to 8 slices of Swiss cheese on chicken. Shake bag of stuffing evenly on chicken and cheese.
Sift flour and confectioners sugar into a mixing bowl. Add milk, eggs, butter, vanilla and salt; beat until smooth. Heat a lightly greased 6-inch skillet; add about 3 Tbsp. batter, spreading to almost cover bottom of skillet. Cook until lightly browned; turn and brown the other side. remove to a wire rack. Repeat with remaining batter (makes 10-12 pancakes), greasing skillet as needed.
Use the metal blades with the food processor. Put all ingredients in a work bowl and use 4 short pulses to almost combine them. Run spatula around inside of work bowl and use 1 to 2 more short pulses until just combined. Do not over process. Spoon batter into 10 greased 1/2 cup muffin cups. Do not smooth surfaces. They should be very irregular. Bake at 400° until light brown about 25 minutes. Immediately turn onto wire rack and serve hot.
Braise hamburger; when half done add onion, crushed red pepper, garlic and sugar. When onions are brown, add paprika, salt, cumin, cayenne pepper, flour, m.s.g. (this stuff is pure protein, use it) and 1 quart water. Simmer in 350° oven for 30 minutes. No Beans! No Beans! No Beans!
Pour water over dates; let stand 5 minutes. Sift together flour, soda, salt and sugar. Add date mixture, egg, cheese, vanilla and nuts. Mix well. Pour into greased loaf pan. Bake at 350° for 45 minutes to 50 minutes. Remove from pan. Cool on rack. Makes 1 loaf. Very good served with softened cream cheese.
Stew chicken. Melt margarine and stir in dressing. In large dish, put a layer of crumbs, a layer of chicken and can of mushroom soup diluted with chicken broth. Put another layer of crumbs, layer of chicken and cream of chicken soup (diluted same). Top with crumbs. Bake at 350° for 45 minutes.
Peel eggplants; slice 1/4-inch thick. Brush rimmed cookie sheet with oil. Coat each slice of eggplant on both sides with oil; place on cookie sheet. Broil close to broiler until brown. Turn; brush with oil, if necessary. Brown the other side. Repeat with all the eggplant slices.
Cut potatoes in pieces. Place in plastic bag with oil and soup mix. Shake until potatoes are coated. Place in baking dish and bake uncovered at 350° for about 1 hour.
Preheat oven to 350°. In medium bowl, combine 3/4 cup sugar, flour, 3 tablespoons cocoa, baking powder and salt. Blend in milk, butter and vanilla; beat until smooth. Pour batter into 8 or 9-inch square pan or baking dish. In small bowl, combine remaining 1/2 cup sugar, 1/2 cup brown sugar and remaining 4 teaspoons cocoa. Mix these dry ingredients well; sprinkle evenly over batter. Slowly pour hot water over top. Do not stir. Bake 35 to 40 minutes or until cake center is almost set. Let stand 15 minutes. Spoon into dessert dishes, spooning sauce from bottom of pan over top. Serve with ice cream or whipped cream, if desired.
Slice unripe, unpeeled tomatoes. Dip in flour, sprinkle salt and pepper. Fry in vegetable oil until brown on both sides.
Mix corn, beaten egg, 1 cup cracker crumbs, milk and salt and pepper to taste. Mix 1/2 cup cracker crumbs and melted butter and sprinkle over mixture. Bake at 350° to 375° for 30 minutes.
Mix all ingredients in large bowl. Do not drain pineapple. Refrigerate for 1 hour.
Combine all ingredients, cover and cook about two hours. It can be made in a slow cooker on low setting for two hours. Yields 1 1/2 quarts.
Scald milk, stir in salt, sugar and margarine.	Let cool to lukewarm. Measure warm water into large bowl. Add yeast and stir until dissolved. Add lukewarm milk mixture. Stir in flour.
Mix meat, egg, 1 1/4 teaspoon salt, pepper, bread crumbs and milk. Shape into a flat loaf. Dredge with flour and brown on both sides in hot fat in a heavy skillet with a cover. Add water and remaining 1/2 teaspoon salt. Cover and simmer 15 minutes. Then add carrots and cook 1/2 hour longer, or until carrots are tender. Arrange on hot platter with Potato Pancakes.
Melt margarine in large skillet. Add onions and mushrooms. Cook and stir until onions are tender. Dissolve bouillon cube in hot water and add to onion mixture. Bring to boil. Stir in rice; simmer 5 minutes. Cover; remove from heat and let stand 5 minutes.
Mix flour and salt in shortening. Use two knives until particles are of small peas. Sprinkle in water, one tablespoon at a time, tossing with fork until all flour is moistened. One to 2 teaspoons of water can be added if necessary. Roll pastry into halves and shape into 2 rounds. Prebake the shell slightly about 7 to 10 minutes.
Add milk gradually to peanut butter in deep narrow bowl, blending until smooth. Add pudding mix. Beat slowly with hand beater or at lowest speed of electric mixer for 2 minutes or until well blended. Spread filling 1/2-inch thick on 12 of the crackers. Wrap and freeze until firm, about 2 hours.
Peel potatoes, cook and mash with butter, salt and cream. Let cool. Mix in flour. On lightly floured board, roll out rounds, about 8 to 12-inch diameter, paper thin. Bake on ungreased griddle on moderate heat until lightly brown. Turn once. Takes only about 1 minute per side. To eat, spread with butter and sprinkle with cinnamon and sugar. Roll up and enjoy.
Peel potatoes; cut into quarters. Combine flour, cheese, salt and pepper in plastic bag. Shake a few pieces at a time in bag to coat well. Melt margarine in a 13 x 9 x 2-inch baking pan. Place potatoes in a single layer in pan. Bake at 375° for 1 hour, turning potatoes once during baking. Serve when golden brown.
Prepare 2 or more layers of paper towels to drain washed strawberries. Wash and clean berries. Cut caps off, making a flat surface on berries. Also, cut cross down 1/3 of the pointed end of each berry. Drain berries on paper towels for about 1 hour or until completely dry. (Chocolate will not adhere to berries if berries are wet.) Wrap a cookie sheet in aluminum foil. Melt about half of the chocolate morsels in small dish in the microwave or in a small pan on the stove or in top of double boiler over hot water, stirring with chop stick until smooth. Do not add any water, milk or other liquid. Mix cream cheese, confectioners sugar and vanilla, adding the confectioners sugar to cream cheese in small amounts until thick. Dip a berry into melted chocolate, covering bottom of berry and about 1/4 up the sides. Place immediately on foil covered cookie sheet. Melt additional chocolate as needed.
Boil potatoes until done; mash. Add margarine, eggs, meal, sugar, milk and spices in buttered baking dish. Top with marshmallows and pecans. Bake in 350° oven until marshmallows are melted and browned.
Melt butter in skillet. Add brown sugar and spread evenly over bottom. Lay a complete wheel of pineapple in the center with maraschino cherry in the center of pineapple. Place half wheels around with pecans between.
Place cucumbers and onions in a bowl. Sprinkle salt over. Let stand 3 hours. Drain in colander. Heat sugar and vinegar until dissolved. Add celery seed, turmeric and alum. Put cucumbers in a glass jar and pour brine over. Will keep in the refrigerator a very long time.
Place all ingredients in slow cooker; cook 3 hours. Serve over hot noodles.
Saute onions, broccoli and green pepper in butter, about 3 minutes. Mix in rice, tomatoes, cheese, parsley, garlic, salt and pepper to taste. Cook 4 minutes longer, covered, until vegetables are tender-crisp. Serves 4.
Heat oven to 350°. Mix flour, brown sugar, salt and baking powder. Mix egg, honey, milk and margarine; add to flour mixture. Stir just until moistened. Stir in cereal and apricots.
Preheat oven to 350°. Combine all ingredients; mix well. Press firmly into ungreased loaf pan. Bake at 350° for about 1 hour. Let stand 5 minutes before slicing.
Mix zucchini, sugar, oil and eggs. Combine dry ingredients. Mix well. Add nuts. Grease and flour pans. Bake at 300° for 1 1/2 hours. Makes 3 loaves.
Saute onion and pepper in oil. Add a box of Rice-A-Roni to the skillet. Stir over medium heat. Add the other ingredients listed, plus water to suit yourself and lower heat. Simmer, covered, until rice is done. Add extra water if necessary.
Cut corn off the cob. Chop rest of the vegetables fine. Mix all together and boil 25 minutes. Thick with flour, mixed in water, to make paste. Continue to boil 15 minutes longer. Seal in sterilized jars.
Put half the green peppers and half the vinegar into blender container. Cover and process until pepper is liquefied. Pour into a large saucepan. Repeat with remaining peppers and vinegar. Add the red pepper, sugar and salt. Bring to a boil and add pectin. Boil until it thickens when dropped from a spoon, about 20 minutes. Add a few drops of green food coloring if desired. Pour into sterilized hot jars and seal (follow directions with pectin).
Mix all ingredients together. Sprinkle the top with brown sugar and top with strips of bacon. Heat beans in 350° oven until beans are bubbly, then turn oven down to 250° and simmer for 2 hours.
Heat oven to 350°. Empty soup into baking dish. Add milk and mix well. Add tuna, 2 cups of potato chips and peas; mix lightly. Sprinkle remaining potato chips over top. Bake 25 minutes.
In a medium bowl, combine flour, sugar, baking powder and salt. Make a well in the center. In a small bowl, combine egg, orange juice and oil. Add to the flour mixture. Stir until batter is moistened and lumpy. Fold in cranberries and orange rind. Put in muffin tins, which have been sprayed with Pam. Fill 3/4 full and sprinkle tops with a little sugar. Bake at 400° for 20 minutes or until golden brown.
Mix all together. Roll into 3/4-inch balls. Bake on oiled cookie sheets at 325° for 15 to 20 minutes.
Heat all, except vanilla, over medium heat, stirring until sugar dissolves, about 5 minutes. Stir in vanilla. Pour into dipping bowl. Cut up apple in slices and pour caramel over all.
Combine all ingredients, except apples. Beat together until smooth. Pare and slice apples. Grease tube pan. Pour 1/2 of batter into pan. Top with 1/2 of the apples. Sprinkle with sugar and cinnamon. Pour remaining batter over apples and top with remaining apples. Sprinkle with sugar and cinnamon. Bake at 350° for 1 hour and 15 minutes. Cool. Turn onto serving plate.
Cover fish which have been dipped in water in 1 cup of the dry pancake mix. Let set for 20 minutes. Dip fish into 7-Up and 1 cup of the pancake mix. Deep fry.
Cut cold cream cheese in 32 equal pieces. Grease hands and flatten cubes with thumb, then wrap each around an olive. Roll in hands to make a smooth ball, then roll in nuts. Chill before serving.
Barely cover beans with water after dinner. Drain and replace the water before bedtime. In the morning, bring to a boil and boil 2 minutes. Pour off water; refill with new water, adding salt and soda. Simmer until almost done, or let soak until 4 hours before dinner.
In large skillet, brown and crumble sausage; drain. Set aside. Melt margarine on medium heat. Add flour, salt and pepper. Stirring constantly, start pouring milk. Keep pouring until desired consistency is achieved. Add sausage. Serve over biscuits. Serves 6 to 8.
Brown hamburger meat in skillet; drain. Add spaghetti sauce and cottage cheese. While browning meat, cook noodles and drain. Place in baking dish, starting with a layer of meat mixture, noodle layer next and Mozzarella cheese on top. Cook at 325° for 30 minutes or until cheese is bubbling.
Cream butter until fluffy; beat in sugar, a little at a time, adding alternately with cream. Mix in vanilla and salt and beat until satiny and of good spreading consistency. If mixture seems too stiff, thin with a little additional cream.
In a small bowl, combine first 5 ingredients. In a salad bowl, combine remaining ingredients. Pour dressing over salad. Serve on salad plates lined with lettuce.
Dredge beef with flour and brown on all sides in a skillet lightly coated with oil. Combine steak, seasonings, bouillon and Burgundy in slow-cooking pot. Cover and cook on low for 6 to 8 hours or until meat is tender. Turn control to high. Add mushrooms; cook on high for 15 minutes. To thicken the sauce, if desired, dissolve cornstarch in 2 tablespoons cold water and add it with the mushrooms. Serve over cooked egg noodles or just eat it like a stew! Serves 6.
Mix the orange drink and gelatin in blender or mixer bowl. Pour in ice cream freezer and mix until very cold. Add the milk and turn freezer until it begins to freeze. Add pineapple and continue turning until frozen.
Combine ingredients in blender. Put on low speed. Then turn it up to high, putting 4 to 5 ice cubes in (one at a time).