HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown ground beef and drain. Add cream of mushroom soup, water, garlic powder and mushrooms. Simmer for 20 minutes. Take off heat immediately and add sour cream. Cook wide noodles and pour sauce over them.
Drain and wash the chick peas. Boil in little water till the chick pease are very soft.
Melt butter in dish (9 x 13-inch). Add all ingredients; mix together. Bake at 350° for 1 hour.
Spread softened cream cheese into the bottom of glass dish. Then spread chili over cream cheese. Sprinkle Cheddar cheese over the chili. Bake at 350° for 20 minutes or until cheese starts to bubble. Serve with either Doritos or Tostitos.
Mix together ingredients. Pour into graham cracker crusts. Chill for 1 hour. Yields 2 pies.
In 9 x 13-inch pan, dump undrained crushed pineapple and cherry pie filling into pan. Swirl around until well mixed and corners filled. Sprinkle the yellow cake mix over the top. Drizzle the melted butter and then sprinkle the nuts on. Bake at 350° until brown, about 1 hour. Serve with whipped cream or ice cream.
Fold whipped cream and sour cream together. Drain fruits. Stir fruit, coconut and marshmallows into cream mixture. Chill overnight.
Mix all ingredients together until well blended. Beat this mixture at least 15 minutes. The trick is in the beating. Grease loaf pan heavily as much as you can. Sprinkle with brown sugar. Bake at 325° for 1 1/2 hours.
Dissolve gelatine in 1 cup water for 10 minutes. Bring pineapple juice and fruit, lemon juice and sugar to a boil. Remove from heat and add gelatine. Let mixture cool until partly set, then add grated cheese and whipped cream. Place in 12 to 14 individual molds and chill until firm. Serve with following dressing.
Cook and stir ground beef, onions and green pepper in large pan until meat is brown and onion is tender. Drain off fat. Stir in remaining ingredients.
Brown ground chuck in large skillet, stirring until crumbly; drain. Saute onions and garlic in oil in skillet for 10 minutes. Add oregano, chili powder, cumin, red pepper, tomato paste, salt and pepper; mix well. Stir in bouillon cubes dissolved in water and beer. Add ground chuck; mix well. Simmer, covered, for 1 1/2 hours. Add beans. Simmer for 30 minutes longer. May chill overnight and reheat for best flavor. Serve with plenty of bread and beer. Yield: 10 servings.
Mix well. Divide. Color and flavor. Roll into small balls. Dip in granulated sugar. Press flat or in mold. Let dry overnight.
Combine eggs, cream, sugar, salt and vanilla in bowl and mix thoroughly with mixer. Pour into can; add condensed milk and stir well. Add dairy milk to fill and stir. Makes approximately 4 quarts.
Cook meat, onions, pepper and tomatoes together until rice cooks. Layer sauce, then rice and beans; finish with meat sauce. Add cheese topping.
Beat butter, cream cheese and sugar in large bowl until well blended. Add egg yolk, almond extract and orange juice; beat well. Stir together flour, baking powder and salt. Gradually add flour mixture to butter mixture. Stir in 3 c. coconut. Cover and refrigerate 1 hour or until firm enough to handle. Shape dough into balls; roll in coconut and place on ungreased cookie sheet. Bake at 350 degrees for 10-12 minutes. Remove from oven and immediately press Hershey Kiss on top of each cookie. Makes about 4 dozen cookies.
Mix sour cream and onion. Spread on bottom of 9 x 13-inch pan. Drain sauerkraut and spread over cream mixture. Break up 1 can corned beef and spread over kraut. Add Swiss cheese, grated on top. Remove crusts from rye bread. Tear bread in pieces and put on top of cheese. Drizzle margarine slowly over all. Bake at 350° for 45 minutes.
Mash potatoes; while still hot, add the butter, cinnamon, sugar, raisins, and pecans. Pour into greased or sprayed baking dish. Cover with marshmallows. Bake in 350° oven until heated through and the marshmallows are browned.
To make sauce, combine all ingredients except chicken and rice. Put chicken into greased 13 x 9 inch baking dish. Pour sauce over chicken. Bake at 350 degrees for 1-1/2 hours. Serve over rice.
Cream butter and sugar. Add eggs, one at a time, beating well after each. Add milk and flour, beating well. Cook two layers plain.
Sift flour and sugar. Mix in pineapple with juice. Cook until thick (4 to 5 minutes). Add margarine or butter; let cool completely. Chop apples, one at a time; add to mixture. Add a little Cool Whip to mixture. Put in dish. Cover with remaining Cool Whip; top with nuts and cherries. You can put half of the nuts in mixture and the other half on top. Cool 24 hours.
Cream together butter, sugar and cream cheese. Fold in raisins, pecans and chocolate chips. Shape in ball and chill. Serve with graham crackers, cookies, celery, etc.
Mix throughly. Roll into balls or put green olives, cashews, or small weiners in center of cheese balls. These will keep for a long time in the refrigerator or they can be frozen. When ready, Bake at 400° for 10-12 minutes.
Mash the potatoes. Add sugar, eggs, spices, salt and milk. After mixed, place in unbaked 9-inch pie shell. Bake at 350° for 1 to 1 hour and 15 minutes or until knife inserted in center comes out clean. Garnish with whipped cream.
Place steamer rack over 1 inch boiling water in saucepan. Add green beans. Cover and cook for 4 minutes. Add mushrooms. Transfer to serving bowl. Combine water and mustard in small bowl; pour over vegetables. Add butter; toss to coat. Season with salt and pepper.
Preheat oven to 350° and grease loaf pan with butter. Combine flour, sugar, cinnamon, soda and salt. Beat in eggs and oil and dry ingredients. Don't overmix. Gently stir in berries. Bake for 35 to 45 minutes, according to oven. Lightly browned and toothpick inserted comes out clean. Cool before inverting pan.
Melt margarine in saucepan. Add sugar, cocoa and milk. Bring to a boil on medium heat and continue to boil for 1 1/2 minutes. Remove from heat	and quickly add vanilla, salt (optional), peanut butter and oatmeal. Mix	well. Drop by teaspoons on waxed paper and cool. Next, watch them disappear.
Toss together the lettuce, beans, Cheddar cheese, tomatoes, onion and Catalina dressing. Just before serving, crush Fritos and toss again. Use about 1/2 bag Fritos.
Form 6 patties with the first 3 ingredients; brown in a little oil or Pam. Remove from pan. Make gravy in same pan according to directions on envelope. Put patties back in pan; add sliced onion over all. Cover; simmer slowly until onion is cooked. If too thick, add water. Recipe is fat-free.
Beat 3 to 5 minutes. Pour over top of batter in cake pan. Sprinkle with pecans or coconut if desired. Bake at 350° for 30 to 40 minutes.
Place 3 slices of onion on bottom of each jar and add 1/2 teaspoon dill seed and cucumbers sliced lengthwise. Add 1/2 teaspoon alum to each jar. Mix together vinegar, water, sugar and salt. Bring to a boil and pour over pickles in jars. Add 2 slices of onions and 1/2 teaspoon of dill weed on top of each jar and seal. This recipe is for quart jars.
Combine cake mix, pudding, eggs, water, margarine and vanilla extract in bowl. Blend well and then beat at medium speed for 10 minutes. Pour into greased 10-inch tube pan. Combine sugar and cinnamon. Sprinkle over top of batter. With knife, cut through to spread. Bake at 350° for 45 minutes.
Cut wings in half. Dust in mixture of flour and chili powder. Fry in hot oil 8 to 10 minutes on each side until brown. Drain on paper towels. Heat together barbecue sauce and hot pepper sauce. Add chicken wings and simmer a few minutes. Makes 24 "hot" wings.
Mix sugar and cocoa. Cream with butter. Add flour and eggs. Add vanilla, salt and nuts. Bake in well-greased 8-inch cake pan at 300° for 20 to 25 minutes.
Beat eggs. Add seasoned salt and bread crumbs. Mix in meat and enough water to thin a little. Bake at 300° until done, about 1 hour.
Mix together and pour into casserole. Top with bread crumbs. (4 slices bread, diced and 4 tablespoons butter. Melt butter and toss in crumbs.)
Mix together and pour half of mixture in bottom of pan. Cover with uncooked rice and chicken. Cover with remaining soup mixture and bake for 1 1/2 hours at 350°.
Cook celery and onion in butter until tender. Blend in soup and milk; add tuna. Meanwhile, cook noodles and drain. In casserole combine noodles and tuna mixture. Top with crumbs and bake at 350° for 25 to 30 minutes. Makes 6 servings.
Brown beef and onion; drain. Add other ingredients. Bake at 350° for 1 hour.
Melt butter and mix together with Worcestershire sauce and garlic powder. Mix together, in large roasting pan, the butter mixture with cereal, nuts and pretzels. Bake in 250° oven for one hour, stirring every 15 minutes to coat all pieces well.
Soak marshmallows in milk in refrigerator overnight. Cut candy in small pieces and combine all ingredients. Press in square pan.
Chop celery and onions to the size that please you. Chop both kinds of olives. I buy large pitted black olives. Chop ham, cheese and pepperoni to a size that pleases you. I buy a pound of cheese and a pound of baked ham unsliced. I also buy the sliced pepperoni and just cut it in half. Cook your shells per package directions and drain. Add it all together in a bowl and add dressing. I usually make it a day in advance so that it's cold and the dressing and flavors mingle.
Drain pineapple; reserve juice. Add water to juice to make 2 1/4 cups. Saute onion in shortening in large skillet until tender. Add 1 1/4 cups water, carrots and bouillon or broth. Cover and simmer 5 minutes. Combine sugar, cornstarch and ginger. Add catsup, vinegar and soy sauce and stir into vegetable mixture. Cook until clear and thick. Add chicken, green pepper and pineapple. Cover and simmer 5 minutes.
Mix eggs with milk and salt. Sift flour and baking powder together, then add to liquid. When ingredients are mixed, stir in lard. Bake in waffle iron until done. Sprinkle with confectioners sugar.
Mix soup, broth, Ro-Tel and onion. Pour over chicken breasts and Doritos. Layer Velveeta cheese over that and cook until cheese melts. Cook on about 350° for 15 minutes.
Blend sugar and flour. Continue blending egg, pineapple juice and margarine. Heat on medium, stirring constantly, until thickens (takes about 15 minutes). Cool. Fold in 1 pint whipping cream. Cool and serve.
Put butter, 3 cups marshmallows, chocolate chips and corn syrup in medium saucepan. Cook over low heat, stirring constantly, until chocolate and marshmallows are melted. Remove from heat.
Mix all ingredients, except cracker crumbs. Put in greased casserole. Put buttered cracker crumbs on top. Bake 30 to 40 minutes at 375°.
Cook slowly for 2 1/2 hours, stirring occasionally. Pour into clean, hot jars and seal.
Mix crushed pretzels sugar and oleo. Press mixture in Pyrex dish (9 x 13-inch). Bake at 400° for 10 minutes. Cool. Beat 1 cup sugar, cream cheese and Cool Whip. Pour over cooled pretzel layer. Mix boiling water with Jell-O. Add strawberries. Let stand 10 minutes. Serves 12 or more. Chill one hour. Store in refrigerator.
Place carrots and potatoes in a steamer; cover and cook for 6 minutes. Add sprouts. Cover and cook for 5 to 7 more minutes, or until vegetables are tender. Combine margarine, lemon juice and pepper; toss with steamed vegetables.
Saute onion in margarine, add soup, milk and pepper. Heat to boiling, add potatoes. Cover and simmer 5 minutes until heated through. You can vary this dish by adding either diced ham, smoked sausage or pepperoni.
Dissolve gelatin in boiling water. Cool. Add lime juice. Beat in sour cream with wire whip. Add pineapple. Chill until partially set. Fold in cherries and pecans. Turn into mold and chill until firm.
Preheat oven to 350. Mix with mixer butter and both sugars. Add eggs, creaming mixture. Mix dry ingredients and add gradually. After well mixed, stir in vanilla and nuts with spoon. Roll into logs then roll logs in floured cling wrap. Store overnight. Slice and bake. Dough lasts for a long time in frig.
Mix together. Batter will be lumpy. Bake 20 to 25 minutes at 400°. Makes 12.
Mix butter, sugars, eggs and vanilla. Mix flour, soda and salt; add to first mixture. Add oats and chocolate chips. Bake at 350° for 10 to 14 minutes in very lightly greased pan. Do not overbake.
Combine tomatoes, green onions, parsley, basil, wine vinegar, salt, sugar and pepper in a large bowl. Mix well. Heat olive oil in a medium skillet over medium-high heat until hot. Saute garlic in hot olive oil until golden brown. Remove skillet from heat and discard garlic. Pour the garlic oil over the tomato mixture and toss gently to coat. Cover tomato mixture with plastic wrap. Chill for at least 3 hours. Cook pasta using package directions; drain well. Place in a warm serving bowl. Add chilled tomato mixture to pasta and mix well. Sprinkle with Parmesan. Serve with crusty French bread if desired.
Prepare vermicelli according to package directions. Drain. Meanwhile, in 2-quart saucepan, combine soup, broccoli and pepper. Heat through, stirring as needed. Serve over hot vermicelli.
Mix hamburger and egg well. Add salt and pepper as desired. Form 24 to 30 small balls. Brown and drain.
Place 12 vanilla wafers on bottom of 12 paper lined muffin cups. Then mix cream cheese, sugar, vanilla and eggs. Pour into muffin cups. Bake at 350° for 20 minutes or until center is almost set. Cool. Refrigerate 2 hours or overnight. Sprinkle with coconut or top with various types of jam or other favorite toppings.
Use 1-quart casserole; blend soup and milk. Stir in tuna, eggs and peas. Bake at 350° for 25 minutes or until hot; stir. Top with chips; bake 5 minutes more.
Rinse whole pickles and dry on paper towels. Cut into 1/8 inch thick slices and pack into gallon jar. Add hot pepper and garlic as you fill. Fill jar with pickles, pepper and garlic, and add all the sugar your jar will hold. Cover and refrigerate. Pickles and sugar will settle. Next day, turn upside down a few times and add any leftover pickles/sugar to refill jar. Let set in refrigerator 1 week, shaking occasionally. Serve chilled.
In skillet, in 1 tablespoon margarine, cook chicken 10 minutes or until browned on both sides. Remove.
Melt together chocolate chips, peanut butter and butter. Pour over Crispix in large bowl. Coat thoroughly. Add sugar and shake to coat! Great afternoon snack or snack for parties!
Knead, roll thin, cut and put in boiling water. When done, put in chicken broth or beef bouillon cubes.
Cream together eggs, sugar and oil. Beat in bananas. Add and beat until smooth the flour, baking soda, baking powder and salt. Pour in 2 greased bread pans. Bake at 325° for 50 minutes or pour into 24 muffin cups and bake at 325° for 25 to 30 minutes.
Drain mushrooms, measure liquid and add water to make 1 cup. Heat oil in pan, add veal and saute until brown. Stir in mushroom liquid, soup, 1/2 cup wine, onion and oregano. Bring to boil. Cover and reduce heat. Simmer 1 1/2 hours until real tender, stirring occasionally. Just before serving, add remaining 1/2 cup wine, mushrooms and sour cream. Serve over hot rice.
Remove sausage meat from casings and crumble. In a skillet, fry sausage meat until browned. Add green pepper, onion, salt and pepper. Saute for 5 minutes. Do not drain. Stir in tomatoes, water and tomato paste. Simmer, covered, for 20 minutes. Cook and drain elbow macaroni. Layer elbow macaroni and Mozzarella cheese in a baking dish, ending with a layer of macaroni. Pour sauce over macaroni and sprinkle with Parmesan cheese. Bake in a 400° oven for 30 minutes or until brown and bubbly.
Preheat oven to 350°. Roll venison ribs in flour and brown them in a frying pan on the top of the stove. Then put ribs in a Dutch oven and slice medium onion on it. Salt and pepper them. Pour 1/2 cup barbecue sauce over them.
Mix onion soup with water in roasting pan. Season meat with pepper and garlic. Place meat in pan; cover tightly. Cook at 325° for 2 to 2 1/2 hours until meat is just about tender. Remove meat. Place gravy in bowl, freeze until fat hardens and remove fat from gravy. Combine gravy with catsup, beer and flour. Mix well. Slice meat, place in roasting pan and cover with gravy mixture. Bake at 325° for 45 minutes to 1 hour until meat is tender. Taste for seasoning. Makes 6 to 8 servings.
Beat egg white until stiff. Add brown sugar. Beat until well mixed. Add pecans. Drop by teaspoon on greased cookie sheet. Bake at 300° for 30 minutes.
Fry bacon, drain and crumble. In a large bowl, break up the flowerets from the head of cauliflower. Add bacon. Add frozen peas with onions and Good Seasons dressing from the envelope. Add mayonnaise. Mix to desired consistency. Keep cool until served.
Crush Oreo cookies and mix with 1 stick of melted butter. Press into 9 x 13-inch pan that can be put in the freezer. Let ice cream thaw until it can be beaten with a mixer. After beating, pour into dish on top of cookies. Freeze.
Combine cranberries, brown sugar and orange juice in saucepan and heat slowly. Add starch and water to thicken. Thirty minutes before ham is finished baking according to directions on package, score ham top and pour sauce over ham.
Remove seasoning packet; set aside. Crush noodles. Combine noodles and next six ingredients in a large bowl. Combine seasoning packet and remaining ingredients. Mix with a wire whisk. Pour dressing over the cabbage mixture and toss to coat. Cover and chill. Yield: 6 servings.
Blend together braunschweiger, ketchup, Worcestershire sauce and garlic salt. Form into ball and chill until firm. Thin cream cheese with just enough mayonnaise to make it smooth and easy spreading consistency. When braunschweiger ball is firm, frost it with the cream cheese mixture, then roll in chopped parsley. Serve with crackers. Makes 6 to 8 servings.
Brown meat, pepper and onion. Add next 7 ingredients. Bring to a boil; reduce heat. Simmer 15 minutes. Put in 13 x 9-inch pan; layer 1/2 meat sauce and uncooked lasagna noodles. Add remaining sauce. Be sure noodles are covered by sauce. Top with Mozzarella cheese. Cover tightly with aluminum foil. Bake at 350° for 45 minutes. Freezes well.
Cook ground beef, ground pork, and seasoning until well done. Sift flour over meat mixture, stirring often until well combined. Remove from heat; place in a colander to drain off excess grease. Allow to cool.
Let margarine soften to room temperature, then cut into flour. Add chopped nuts. Mixture will be crumbly. Pat into a large baking dish or pan. Bake 15 minutes at 350°; cool. Mix powdered sugar and cream cheese; fold in 1 cup of Cool Whip from 9 ounce package. Spread over cooled crust. Mix together chocolate instant pudding and milk. Spread over cheese mixture. Spread rest of Cool Whip on top of pie and sprinkle chopped nuts on top.
Heat oven to 350°. Lightly grease 13 x 9-inch baking pan. Beat sugar, margarine, eggs and vanilla until smooth. Add 1 cup morsels, melted. Mix well. Add flour, oats, baking powder, remaining 1 cup morsels and nuts, mixing well. Spread into prepared pan. Bake 25 to 30 minutes or until brownies pull away from sides of pan. Cool completely. Sprinkle with powdered sugar, if desired. Cut into bars. Makes 2 dozen.
Cream together vanilla, sugar, oleo and shortening. Add eggs and dry ingredients. Refrigerate. Roll, cut and bake at 350° until golden.
In a large bowl, beat eggs and 1 1/4 cups confectioners sugar until light colored. Mix in remaining ingredients. Spread in a greased 9 x 9-inch pan. Bake in a preheated 350° oven until golden and cake springs back when touched with fingertip, 25 to 27 minutes. Cook in pan on rack for 15 minutes. Cut into 2 x 1-inch bars. Roll in confectioners sugar. Cool on rack. Makes 32 bars.
Mix sugars, eggs and peanut butter together. Add soda to 1 teaspoon cider vinegar and add to sugar mixture. Add vanilla. Mix flour and salt and add to sugar mixture. Roll dough into balls the size of walnuts and place on ungreased cookie sheet. Flatten with fork. Bake at 350° for 9 to 10 minutes.
Combine all ingredients except cheese, potato chips and almonds. Place in a large rectangular dish. Top with cheese, potato chips and almonds. Let stand overnight in refrigerator. Bake in a 400° oven for 20 to 25 minutes.
Trim and brown pork chops. Mix orange juice and mushroom soup to make a sauce. Dip pork chops into sauce and set aside. Spread uncooked rice in 9 x 13-inch baking dish. Pour sauce over rice. Place pork chops on top. Cover with foil. Bake in preheated oven for 1 hour at 350°. Uncover the last 15 minutes. Serves 4 to 6.
Sift dry ingredients together. Add ingredients in the order given. Bake 35 minutes in a 350° oven.
Crush 2/3 cookies and place in bottom of 9 x 13 pan. Melt butter and pour over crumbs, pat down. Mix cream cheese and sugar and cover over top of cookies. Cover with 1/2 bowl of Cool Whip. Mix 2 boxes of pudding with 3 c. milk, layer over Cool Whip. Spread remaining Cool Whip over pudding. Sprinkle with remaining crushed cookies. Refrigerate 2 - 3 hours.
Melt butter. Add sugar and mix. Add eggs and mix. Add flour and mix. Add milk and mix well. Beat 3 minutes with an electric mixer. My Oma used a wooden spoon! Grease Bundt pan with bread crumbs or graham cracker crumbs. Bake at 350° for 45 to 60 minutes.
After frying bacon, save 1/4 cup fat and 2 tablespoons bacon. Saute onions and mushrooms in the 1/4 cup fat saved on low heat. Then add pepper, cheese, bacon and beans; mix lightly. Sprinkle over top the reserved 2 tablespoons of crumbled bacon.
Grease 13 x 9-inch pan. In large bowl, combine cereals, cracker snacks and pretzel sticks. In medium saucepan, combine corn syrup, sugar, brown sugar and margarine. Cook over medium heat until mixture comes to a boil, stirring constantly. Remove from heat; stir in peanut butter until well blended. Pour peanut butter mixture over cereal mixture; mix well to coat. Press mixture in greased pan. Cool slightly; refrigerate 1 to 2 hours or until firm. Cut into bars. Makes 20 bars.
Brown onion and celery in butter in medium hot skillet. Combine with stuffing mix, eggs and water to make stuffing. Add half of stuffing to the ground turkey, mixing well. Pat out half of the meat mixture in a two-quart loaf pan, 4 1/2 x 8 1/2 x 3-inches. Spread with stuffing and then top with remaining meat mixture. Pour tomato juice over loaf and bake at 350° for 1 1/2 hours. Makes 8 to 10 servings.
Brown beef and drain off any fat. Do not drain the beans and corn. Add them and dried mixes to the browned beef, adding a little water, beef broth or red wine if the mixture is too thick. Cook until flavors blend and soup is piping hot. Serve with crackers or cornbread.
Mix together the last 4 ingredients. Place 1 cup of blueberries in bottom of 1 1/2-quart baking dish. Cover berries with 1/2 of crumb mixture. Place second cup of blueberries over crumbs. Top berries with remaining crumbs and press down firmly with a spoon. Bake 30 minutes at 350°. Serve warm or cold with whipped cream or ice cream.
Combine all ingredients, except cracker crumbs, and mix well. Pour into baking dish. Sprinkle cracker crumbs over top (or potato chips may be used). Bake in a 375° oven for 25 minutes.
Melt first three ingredients together in covered dish on High in microwave 1 to 1 1/2 minutes, stirring after 30 seconds. Spread chocolate mixture over prepared crust. Slice bananas and place on top of chocolate mixture. Mix milk and jello pudding; let stand 5 minutes. Spoon over bananas. Cover or decorate top with whipped topping. Refrigerate 1 hour and serve.
Mix ingredients together. Pour part of batter into a funnel and let it drip into hot oil (375°). Make all kinds of shapes and fry until golden brown, then turn. Drain on paper towel. Sprinkle powdered sugar on top.
Mix cottage cheese and jello, then add pineapple and oranges. Add Cool Whip last.
Heat oven to 350°. Fry bacon until crisp; remove from skillet. Drain fat, reserving 1 tablespoon. Cook and stir onion in reserved fat. Add Velveeta and milk; stir until cheese is melted. Crumble bacon. Add bacon, beans and pepper to skillet; mix lightly. Spoon into a 1 1/2-quart casserole. Top with cracker crumbs. Bake 15 minutes.
Brown: beef, salt, black pepper, onion, garlic and oregano. Drain fat; add tomato sauce and tomatoes. Cook noodles; mix all cheeses together. Arrange in layers: noodles, cheese and meat sauce. Top with cheese and add parsley flakes. Bake at 350° for 25 to 30 minutes. Let set for 30 minutes.