HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown hamburger and salt; drain. Mix browned hamburger, potatoes, soup, sour cream, cheese and chopped onion. Mix well. Spread in a 13 x 9-inch pan. Bake at 350° for 30 minutes. Top with fried onions. Bake 15 minutes more or until bubbly.
Combine all ingredients. Cook and stir over medium heat until thickened, about 12 minutes. Add the coconut and pecans. Beat until thick enough to spread. Makes 2 1/2 cups and enough to ice a German chocolate cake.
Beat with beater until smooth (about 1 minute). Don't overbeat. Bake in greased 8-inch square pan in 425° hot oven (preheat) for 20 to 25 minutes. Cut into squares.	Serve hot. Good with syrup or jelly.
Mix jello and boiling water. Mix sugar and water. Mix everything together and freeze in 3 containers, 7 2/3 cups to each. To serve mix one container plus 1 (3 liter) Sprite. Yield: 3 bowls.
Cut in Crisco with flour with a fork. Add other ingredients. Roll out and cut. Place on greased pan. Bake at 400° until done.
Mix together and pour over meat and refrigerate for 4 hours. For beef, marinate overnight. Turn several times. Amount good for 4 steaks; for more than 4 steaks, double the recipe.
Boil ziti until tender. Brown ground beef. Remove from heat, stir in Ricotta, Parmesan, parsley, egg, salt and pepper. Add ziti and half of spaghetti sauce. Toss to cook well. Spoon into 9 x 13-inch pan. Top with rest of sauce. Sprinkle with Mozzarella. Bake at 350° for 20 to 30 minutes until Mozzarella is melted. Serves 8.
In a large bowl, combine all gelatins; add boiling water and stir until dissolved completely. Pour into a 9 x 13-inch pan and chill until firm. Cut with a knife into bite size "blocks" or cut with cookie cutters for different shapes.
Mix until melted and thickened. Heat oven to 350° and bake for 30 to 40 minutes.
Cream shortening and sugar; add eggs. Sift dry ingredients and add to cream mixture. Add bananas by hand. Bake at 350° for 40 to 45 minutes.
Combine applesauce, horseradish and nutmeg in blender or food processor. Whirl. Place in a saucepan and heat. Serve in small bowl. Especially good with pork or ham.
Brown and drain ground beef. In large soup pot, add beef and diced potatoes. Cover potatoes with water. Cook 20 minutes on medium heat. Quarter cabbage and add to pot. Cook until cabbage is tender. Add salt and pepper to taste.
Mix all together. Pour in loaf pans. Bake about 1 hour at 350 degrees. Place on racks to cool. Makes 3 loaves.
Divide corn, pepper and cheese between 4 large coffee mugs. Heat tomato juice to a boil. Pour into mugs. Put 1 bread stick in each mug and serve.
Mix all ingredients; simmer for 1 hour. Stir occasionally. Pour into 6 quart jars and seal, then process in pressure canner at 5 pounds for 10 minutes.
Grind peppers and onions. Wash; pour hot water over peppers and squeeze. Make a paste of sugar, mustard, flour and salt. Add peppers and onions; boil 10 minutes. Stir in mayonnaise; bring to boil. Can and seal like canning any vegetables. Be sure it seals; will keep for months. Serve alone or with meat or sliced cheese.
Roll all ingredients together into balls. Bake in 350° oven for 45 minutes. Can be frozen. Makes 30 appetizers.
Mix first three ingredients and pat out in bottom of cookie sheet pan with sides. Mix last four ingredients and pour over bottom layer. Bake at 350° for 40 minutes. Cut into squares and serve hot or cool.
Blend together the sugar, cornstarch and salt. Combine with beaten eggs, sour cream, raisins, grated lemon rind and lemon juice. Cook and stir over hot water until thick. Stir in walnuts. Pour into baked shell. Sprinkle top with additional grated lemon rind, if desired.
Clean fish and cut into servings or cut in half down the back. Season and sprinkle with cracker meal. Heat oil in pan or roaster in oven (450°). Add fish to hot oil. Cook, uncovered; baste it with the oil to brown nicely. When brown, drain off oil. Cover the fish; return to oven and turn off and let fish steam for 25 to 40 minutes. Serves 2 to 4.
Place chicken breasts on cutting board and pound lightly with cleaver until 1/4-inch thick. Combine eggs, salt and pepper. Dip chicken into mixture, then crumbs. Heat oil until very hot in a large frying pan. Quickly brown chicken on both sides, remove to shallow baking dish. Pour excess oil from frying pan. Stir tomato sauce, basil and garlic powder into frying pan. Heat to boiling, simmer 10 minutes, or until thickened. Stir in butter. Pour sauce over chicken. Sprinkle with cheese and cover. Bake in 350° oven for 30 minutes, then uncover. Place Mozzarella cheese over chicken. Bake 10 minutes longer or until cheese melts.
Boil chicken breasts and debone. Add chicken soup and other ingredients, except taco chips and cheese. Put taco chips on bottom of oblong dish. Top with chicken mixture, then with cheese. Place in oven, uncovered, at 350° for 1 1/2 hours.
Using small holes of hand grater, grate orange peel. Cut orange into quarters. In medium glass or stainless steel mixing bowl, combine orange quarters, orange peel, beef, mushrooms and scallions. In a 1-cup liquid measure, combine remaining ingredients, except cornstarch. Add to beef mixture; toss to coat. Cover; refrigerate at least 3 hours or overnight.
Mix all ingredients in a bowl. Take a small amount of dough and flatten. Cut out shapes with cookie cutters. If planning on hanging decorations, punch hole by sticking a cut up drinking straw through the top. Allow dough to dry for 48 hours.
Melt butter in large saucepan. Blend in flour, salt and basil. Stir in chicken broth and cook until mixture thickens and comes to a boil. Add chicken. Mix cottage cheese with beaten egg.
Take the sugar, hot water and syrup and let boil until forms a little hard ball. Beat egg whites separately. Pour sugar mixture in egg whites. Roll out. Put peanut butter in warm water; spread on mixture. (Guess at peanut butter, 2 to 3 tablespoons.)
Mix cake mix, frosting, eggs, oil, water and pecans with mixer. Bake in Bundt pan at 350° for 45 minutes or until done.
Combine oleo, sugar, flour and wine and bring to boil. Pour over drained fruit and refrigerate overnight. Bake at 350° for 20 minutes.
Mix first 8 ingredients well; then add coconut and pecans. Bake at 350° for 1 hour and 20 minutes.
Place potatoes in greased 9 x 13-inch pan. Add onion, salt, pepper and cabbage. Top with sliced corned beef. Mix soup and milk and pour over top. Cover with foil. Bake at 375° for 1 1/2 hours.
Mix together first 6 ingredients. Spread mixture on tortillas and roll up. Chill for at least 2 hours, then cut in 1-inch slices.
In a large kettle, cook beef, onion, green pepper and garlic until meat is brown. Stir in remaining ingredients in this order: tomatoes, kidney beans, tomato sauce, chili powder, cumin, paprika, basil and cocoa. Salt and pepper to taste. Cover and simmer about 45 minutes.
Split wings at each joint; discard tips. Sprinkle seasoned salt and garlic on wings. Combine flour and paprika in paper bag. Add wings; shake well to coat. Drop and fry wings in 400° oil for 12 to 15 minutes. Combine remaining ingredients. Bring to a boil. Reduce heat; simmer for 2 minutes, stirring, until thicken. Place wings on baking sheet. Pour sauce over wings; bake in a 350° oven for 15 to 20 minutes.
Line bottom of 8 x 8-inch baking dish with frozen Tater Tots. Brown hamburger; drain and spread over Tater Tots. Mix cheese soup and milk together; pour over hamburger. Dot top of casserole with a few Tater Tots; sprinkle shredded cheese over top. Bake at 350° for 40 to 50 minutes, or until bubbling.
Mix together cranberries, sugar and pineapple. Let set for 12 hours. Then add Cool Whip and miniature marshmallows and nuts, if desired.
Heat oven to 350°. In large bowl, combine flour, sugar, butter, eggs, baking soda, salt, orange peel and vanilla. Beat at low speed, scraping often for 2 to 3 minutes. Add bananas and orange juice. Continue beating until well mixed (1 minute). By hand, stir in coconut and nuts. Spread into 1 greased 9 x 5-inch loaf pan or 3 (5 1/2 x 3-inch) greased mini loaf pans.
Saute onions, bell peppers, celery and green onion in margarine or butter. Place in a large greased casserole with all other ingredients and mix well. Bake in 400° oven for 1/2 hour.
Slice bananas on top of mixture. Pour pineapple on top of bananas. Whip the Dream Whip and put on top of pineapple. Garnish with maraschino cherries and nuts. Chill for a short time.
Cook meat until brown. Drain off grease. Add onion and some chili powder to meat while it cooks. Combine meat and other ingredients in a large cooking pot. DO NOT add any beans to this recipe. Bring chili to boil and reduce heat to simmer. Stir often, tasting for the right flavor. Let chili age before serving. Preferable 4 to 6 hours.
Wash turkey; remove giblets. Separate skin from breast and push slices of onion and pieces of celery into spaces. Fill all other cavities with celery and onion after rubbing with spices.
Stir, don't beat. Mash bananas (no lumps). Add unbeaten egg; mix. Beat in sugar, molasses and shortening. Mix and sift flour, baking powder, soda and salt. Stir in nuts. Bake in greased 8 x 5 x 3-inch loaf pan in a 325° oven for about 1 hour.
Fry wings or bake on cookie sheet at 400° for 30 to 45 minutes, then check for doneness. Mix dry salad mix, melted margarine, lemon juice and hot sauce. Pour mixture over cooked wings. Spread wings on cookie sheet in single layer. Bake 10 to 20 minutes until lightly brown and crisp.
Combine apple juice, grape juice and lemonade; chill well. Stir in club soda when ready to serve. Makes 3 1/2 quarts.
Peel and slice peaches. If they are bitter, add some sugar. Melt the butter in baking dish. Put fruit on top. Pour batter on fruit. Bake at 350° until golden brown.
Combine all ingredients. Let stand in the refrigerator for 24 hours before using. Bake in 425° oven for 15 to 20 minutes. Use as needed, as the batter keeps, refrigerated, for 1 month. Makes 5 dozen.
Chop ingredients. Add to cooked macaroni with mayonnaise and mustard. Salt to taste. Garnish with sliced, hard-boiled eggs.
Combine flours and remaining dry ingredients in a bowl. In a second bowl, combine milk with eggs, then oil, then apples and raisins. Add dry ingredients. Place tablespoon of batter in 375° oil. Turn in oil until golden brown. Serve with maple syrup or powdered sugar.
Saute onions in margarine. Add water and bouillon cubes; bring to a boil. Add noodles and salt; bring to a boil and cook 3 minutes. Stir in broccoli and garlic powder; cook 4 minutes. Add milk and heat on low until hot. Add cheese and heat on low until cheese is melted. Gets better after reheating.
Cream butter and add remaining ingredients. Roll into balls. Bake at 350° for 15 to 18 minutes. Cool slightly and roll in powdered sugar.
Mix cake mix according to directions. Cover bottom of a 9 x 13-inch pan with rhubarb. Sprinkle Jell-O over rhubarb. Sprinkle sugar over Jell-O. Cover with marshmallows. Pour cake batter over this. Bake 30 to 35 minutes. Serve with ice cream or whipped cream.
Use large pot deep enough so you can put lid on over cabbage. Bring water to a boil. Put cabbage in and let stand for 1 hour. Mix all other ingredients, then put in cabbage leaf. Roll and put toothpick through. Place in pot. Pour over cabbage rolls. Cook about 3 hours on low heat or overnight in crock-pot.
Melt butter in saucepan, stirring frequently. Add marshmallows and cereal. Stir until marshmallows start to melt and stick to cereal. Remove from heat. Press mixture firmly into buttered 8-inch square pan. Chill about 1 hour. Cut into squares. Store in cool place. Makes 16 squares.
Combine first 4 ingredients in a shallow dish or zip top bag. Dip tomato slices in water; dredge in cornmeal mixture. Spray a baking sheet. Place tomato slices on pan. Coat each slice with cooking spray. Bake at 400° for 15 minutes. Sprinkle with Parmesan cheese and bake an additional 5 minutes or until golden brown. Contains 1.1 gram of fat.
Heat oven to 400°. Grease a pie plate (10 x 1 1/2 inches). Brown beef and onion; drain. Stir in salt and pepper. Spread in plate. Beat the milk, baking mix and eggs until smooth, 15 seconds in blender or 1 minute in mixer. Pour in plate. Bake for 25 minutes. Top with tomato (if desired) and cheese.
Mix together first 3 ingredients. Press into jelly roll pan that has been buttered. Beat remaining ingredients. Pour mixture over cake already in pan. Bake at 350° (not on lowest rack) about 25 to 30 minutes. Top should be golden brown. Dip knife in water for easier cutting. Freezes well!
Cook ground beef, onion, bell pepper, garlic and salt. Set aside. Wash and peel eggplant; slice into rounds. Dip into beaten egg and roll in crumbs. Melt butter, 1/4 stick at a time, in a skillet and brown eggplant on both sides. Put eggplant in casserole dish, add a layer of meat mixture, cover with tomato sauce and top with cheese. Bake at 350° for about 30 minutes or until bubbly.
In 13 x 9 casserole, place layer of chicken (1/2) - sprinkle with half the chili powder and garlic salt, then 1/2 of soup mixture (soups, broth, tomatoes). Then layer of tortillas. Top with 1/2 the onion, green pepper and grated cheese. Repeat layers. Bake covered at 350 degrees for 30 minutes, uncovered, for 15 minutes. Serves 6 - 8.
Drain pineapple. Partially thaw strawberries. Add to jello dissolved in water. Add nuts. Pour 1/2 of mixture into mold or 9 x 13-inch pan. Let set 1/2 hour in refrigerator. Add sour cream, then remaining jello.
Combine sliced berries, sugar or honey and orange juice. Let stand at room temperature for 1 hour. Sift all dry ingredients together into a medium bowl. Add orange rind. Add butter and shortening and work them into flour mixture thoroughly. Lightly mix in sour cream with fork to form a soft dough. Roll dough out onto lightly floured board, 3/4-inch thick. Cut into 4-inches, 4 circles. Place on ungreased baking sheet, bake at 400° about 20 minutes or until golden. While still warm, use fork and split cakes in half, place each on dessert plate, top with drained berries and second half of cake. Top with additional berries. Pour juice on top, decorate with whipped cream and berries.
Cut tips off cucumbers and quarter lengthwise. Put in jars with dill and onion slices. Boil syrup and pour over cucumbers hot. Liquid covers 4 quarts.
In a small mixing bowl, beat the cream cheese until smooth. Fold in whipped topping. Crush the candy bars; fold 1 cup into the cream cheese mixture. Spoon into crust. Sprinkle with remaining candy bar crumbs. Refrigerate for 2 to 4 hours before slicing. Serves 6 or 8.
Mix Jell-O as directed on package using juice as part of water. Mix other ingredients with Jell-O. Let set several hours or overnight.
Combine and beat; put in large cookie sheet with sides and bake 40 minutes at 350°.
Melt butter in heavy skillet over medium heat. Add shrimp and cook until just pink (about 1 minute per side). Transfer shrimp to plate. Add shallots and jalapeno to skillet and saute 1 minute. Add wine; bring to a boil. Mix in orange juice and cream; boil until reduced to thin sauce, stirring occasionally, about 10 minutes. Can be prepared 4 hours ahead. Cover and refrigerate shrimp and sauce separately. Cook pasta. Bring sauce to simmer and add shrimp. Serve over pasta.
Combine pancake mix, oil, milk and egg. In cast-iron skillet, melt butter. Add brown sugar and apple. Pour batter over butter mixture and cook until bubbles come to top. Move skillet to preheated 350° oven and cook for 12 to 17 minutes. Invert pancake onto platter and sprinkle with cinnamon and sugar.
Beat eggs and salt together and add remaining ingredients. Pour into unbaked pie shells. Makes two pies.
Grease and flour 10-inch tube pan. Cut apples into small pieces. Put a layer of apples and sprinkle with cinnamon-sugar, then a layer of batter, then apples, cinnamon-sugar, batter, then more apples. Bake at 350° for 1 1/2 hours. Check with toothpick or cake tester after 1 hour and 15 minutes.
Cook spaghetti as package directs; drain. Heat oven to 325°. Saute ground chuck until partially browned. Add onions, peppers and garlic. When meat is browned, add spaghetti, tomatoes, corn, salt, black pepper, chili powder and Worcestershire sauce. Toss and turn into 2 1/2-quart casserole. Bake 1 hour, uncovered.
Mix last 6 ingredients and combine with green beans. Mix well and refrigerate. Prepare 24 hours before serving.
In a bowl, combine vegetables. Stir in dressing. Cover and refrigerate until serving. Yield: 8 servings.
Brown ground beef, onion and green pepper. Drain after beef has cooked. Add soup, tomatoes, half and half and Velveeta. Cook until cheese melts. Add mixture to cooked spaghetti. Bake at 325° for 30 minutes. Top with grated Longhorn cheese.
Brown meat and drain. Add onion, green pepper, tomato sauce and oregano. Simmer 10 minutes.
Make jello per package instructions. Add mandarin oranges and pineapple to jello. Add marshmallows. After jello is set, put on topping of 1 cup Miracle Whip and 1 cup whipped cream (mixed). Sprinkle with grated cheese.
Grease and flour a 9 x 13 x 2-inch pan. Set aside apples, raisins and nuts. In a large mixer bowl, mix remaining ingredients at low speed for about 2 minutes, scraping bowl. (The batter will be very thick.) Stir in apples, nuts and raisins. Spoon into pan. Bake at 350° for 45 minutes.
Preheat oven to 350°. Combine ground beef, egg, onions, salt, crumbs, milk, parsley and Worcestershire sauce; mix well. Divide into thirds. Spread 1/3 meat mixture on bottom of 2-quart casserole. Arrange one can of beef ravioli on top of meat, then another third of meat mixture. Top with second can of ravioli. Top with remaining meat mixture. Bake at 350° for one hour. Serves six.
In large bowl, cream together butter and sugars. Add eggs and vanilla; beat well. In second bowl, combine flour, cocoa, baking soda, salt and powdered oats. Add flour mixture to butter mixture in small batches. Blend all well. Stir in chips. Bake at 350° for 10 minutes.
Marinade: Combine wine, garlic and salt in medium-size glass bowl. Cut pork in 1-inch cubes; add to marinade, turning pork to cover. Store overnight in refrigerator; turn meat occasionally.
Place cabbage leaves in boiling water until wilted. Season meat, egg and rice. Roll a portion of meat mixture in each cabbage leaf. Place rolls in skillet with the rest of ingredients and simmer until sauce thickens and cabbage is tender.
In salad bowl, beat together sour cream, mayonnaise, Blue cheese, lemon juice, celery salt and pepper until well blended. Fold in apples and celery. Sprinkle with walnuts; serve on greens. Serves 4.
Cook in deep frypan (electric or regular). Add butter and melt. Add onions, celery, okra, garlic, green pepper and mushrooms. Saute until tender. Blend in flour and seasonings. Add tomatoes and tomato paste; cover and simmer for about 10 minutes over medium heat. Stir. Add shrimp. Serve over hot rice.
Bring ham and bacon to a boil; add potatoes, carrots and onions. Cook approximately 20 minutes. Add the rest of ingredients, cook until done. Season to taste. This is better the next day.
Measure all ingredients into blender jar (or a deep cup if using a hand held blender). Blend on medium speed until mixture reaches desired consistency (30 to 40 seconds). If using hand held blender, start with blades on the bottom of the cup and pull up through the mixture slowly with blender on medium speed.
Bake cake as directed. Slice 1-inch layer off the top. Gently hollow out a trench in the cake, 1 1/2-inches deep. Tear cake pieces from trench into small pieces. Combine milk and pudding mix. Fold cake pieces and 1 3/4 cups topping into pudding mix. Fill trench with mixture. Replace top of cake. Spread remaining topping over sides and top. Chill until set. Serves 6 to 8 people. Keep stored in refrigerator.
Combine oranges, apple, pear, rice, celery and craisins in a large bowl. Combine mayonnaise and sour cream; add to rice mixture. Cover and chill. spoon salad mixture onto individual plates or into lettuce lined bowl. Sprinkle with walnuts just before serving. Yields 8 servings.
Cream shortening and sugar. Blend in beaten egg and fruit. Stir in dry ingredients, alternately with liquid. Blend in nuts. Pour batter into greased 8 x 4-inch loaf pan. Bake 55 to 60 minutes in 350° oven.
Combine crumbs, sugar and margarine. Press firmly on bottom of 9x13 pan. Bake at 375° for 4 minutes. Cool. Beat cream cheese with sugar and 2 tablespoons milk until smooth. Fold in 1/2 of the Cool Whip and spread over crust. Arrange strawberries, bananas and pineapple in even layers. Prepare pudding with the 3 cups cold milk as directed and pour over fruit. Chill several hours. Before serving spread remaining Cool Whip on top and decorate with extra strawberries.
Mix all ingredients on highest speed in a blender. Pour into a large pie plate which has been well greased and floured. Bake at 350° for about 30 minutes or until set (a knife comes out clean).
Combine stock, soy sauce, vinegar and 1/2 teaspoon of salt. Mix cornstarch with 1 tablespoon of water. In a large frying pan, heat 1 tablespoon of oil. Add mushrooms and cook about 3 minutes. Stir in snow peas and cook 1 minute. Remove vegetables and any liquid. Heat remaining oil; add meat and sear about 3 minutes. Stir in garlic, ginger and stock mixture. Bring to a boil. Stir in cornstarch. Cook briefly to thicken. Stir in mushrooms, snow peas, scallions and water chestnuts and serve.
Bake and cool cake as directed on package for angel food cake. Remove from pan. Split cake horizontally to make 2 layers. (To split, mark side of cake with toothpicks and cut with long, serrated knife.)
Blend the butter, brown sugar, white sugar, eggs and vanilla. Add the flour, baking powder and salt. Stir in the chocolate chips and nuts. Pour into a greased 9 x 13-inch pan. Bake at 350° for 30 minutes, or until toothpick comes out clean.
Drain asparagus. Place in a 1 1/2-quart casserole. Place a small amount of soup over asparagus. Place sliced eggs on top of soup. Spoon tuna evenly over eggs; add remainder of soup. Cover top with grated cheese or crushed potato chips. Bake uncovered at 325° for about 20 minutes or until mixture is bubbly and top has browned. Yield: 4 to 6 servings.
Grease a 10 x 14-inch pan. Mix pecans and coconut and spread in bottom of pan. Mix cake mix according to directions on box. Pour over pecan mixture. Mix together the margarine, vanilla and cream cheese; spoon over the cake dough in pan. Bake at 350° for 45 to 50 minutes. Best served warm.
Place potato slices in a medium saucepan. Cover with water; bring to a boil over medium-high heat. Cover; cook for 5 minutes. Add green beans; cook, uncovered, for 8 minutes, or until the vegetables are tender. Drain; set aside. Combine curry powder and the next 4 ingredients in a large nonstick skillet; cook over low heat for 5 minutes. Stir in yogurt and garlic; cook until mixture is warm. (Do not overcook, or yogurt will separate.) Combine potato mixture and yogurt mixture in a large bowl; toss gently. Sprinkle with peanuts. Yields 6 servings (serving size: 1 cup).
In large Dutch oven, over low heat, melt marshmallows with butterscotch chips and butter; stir occasionally until smooth. Add popcorn; toss until well coated. Press 1/2 of mixture firmly into a greased 9-inch square pan. Spread fudge sauce evenly over mixture. Press remaining popcorn mixture over fudge. Allow mixture to cool and harden. Slide spatula under entire mixture and slice onto a cutting board to cut into bars. Makes 16 bars.
Cream butter and cheese together. Mix in flour a little at a time, creaming after each addition. Chill about 3 hours. Break off pieces the size of walnuts (depending on size of muffin pan) and with fingers, pat dough to cover bottom and sides of each lightly greased muffin cup.
Melt peanut butter, chocolate chips and butter in microwave for 1 1/2 minutes. Stir halfway through cooking. Put cereal in a large bowl and pour melted ingredients over the cereal. Stir to coat well. Put half of the powdered sugar in a brown grocery bag. Add cereal mixture, then the rest of the powdered sugar. Close bag and shake well to coat. Refrigerate leftovers.