HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown ground beef and drain. Add spices, sauce and mushrooms. Boil noodles and drain. Layer noodles, meat sauce, sour cream and cheese twice. Cook at 350° until cheese is melted.
Layer first 5 ingredients in order listed in a medium casserole dish. Cover and bake at 425° for 45 minutes. Top with cheese. Let set in oven until cheese melts.
Mix 1/4 cup soup, beef, bread crumbs, onion and egg. Shape into 6 patties. In a 10-inch skillet, brown half of the patties on both sides. Set aside. Spoon off fat and repeat with remaining patties. In same skillet, combine rest of soup and mushrooms. Heat to boiling and return patties to skillet. Reduce heat. Cover. Cook patties until done or no longer pink.
Mash bananas and add sugar. Let stand 15 minutes. Sift flour, baking powder and salt. Beat eggs. Dissolve soda in 1 tablespoon liquid (juice or water). Add shortening to bananas and sugar. Add dry ingredients, soda, eggs and nuts. Stir only until mixed. Bake at 350° for 50 to 60 minutes. Makes 1 loaf.
Peel and cube potatoes. Cook; add salt if desired. Cool. Pour salad dressing over potatoes; toss lightly. Put in refrigerator while mixing the mashed eggs, mayonnaise, sour cream and mustard. Add bacon bits and onion. Fold this mixture in potatoes; sprinkle with paprika. Chill for 10 to 12 hours. Yields 8 to 10 servings.
Mix well together the soup, sour cream and poppy seed; add to chicken, which has been cut into small pieces. Pour into a greased 9 x 9-inch baking dish. Melt the margarine; crumble in the crackers and put over top of chicken mixture. Bake for 30 minutes at 350°. Yields 6 servings.
Combine first 5 ingredients in a bowl. Combine buttermilk, oil, eggs and orange rind; stir well. Add to dry ingredients; beat until smooth. Fold in cranberries, dates and walnuts. (Batter will be thick.)
Melt margarine in saucepan; add flour. Stir over low heat until smooth. Add milk; cook until slightly thickened. Remove from heat. Add remaining ingredients (except crumbs). Mix well; pour into greased casserole dish or individual shells. Top with breadcrumbs and dot with butter. Bake in a 400° oven for about 10 minutes or until bubbly. Serves 4.
Melt chocolate bars in microwave. Watch every 30 seconds until melted. Careful not to burn. Fold in Cool Whip (for fuller mixture, use electric mixer or add more Cool Whip). Spread into pie crust and refrigerate.
Mix all ingredients. Bake in tube pan at 350° for 30 minutes or until cake springs back when touched.
Put uncooked rice in bottom of 10 x 13-inch casserole dish. Mix dry onion soup mix, apricot preserves and salad dressing. Using half of this mixture, stir in 2 1/2 cups water. Pour over rice. Place chicken on top of rice and brush with remaining salad dressing mixture. Bake at 350° for 1 1/2 hours.
Layer ingredients as listed (small pieces). Spread enough mayo to make 1-inch thick on top. Sprinkle top with sugar. Sprinkle top with Parmesan cheese. Sprinkle on bacon bits. Chill for 8 hours.
Mix first 5 ingredients. Get ready-to-eat biscuits from baker section. Slice biscuits; leave bottom in pan. Spread mixture on biscuits. Put cubed ham on top. Put top of biscuits on. Bake 10 minutes at 300°.
Combine broccoli, onion, cheese and bacon in a large serving bowl. In a small bowl, mix the mayonnaise, sugar and vinegar together. Pour over vegetables. Toss gently, but thoroughly, to blend. Refrigerate several hours or overnight before serving.
Mix Crisco, salt, vanilla and about 1/3 of the sugar. Add more sugar to thicken if frosting is thin. Mix well.
Fry ground beef in oil for 1 or 2 min. Add onion, salt, pepper, and rice. Mix well while gently sauteing for 2 or 3 min. Add soup and water. Mix well. Turn cabbage into greased baking dish. Pour mixture over raw cabbage. Do not stir. Bake covered 1 1/2 hrs. at 325°F.
Layer the first 5 ingredients in a 13 x 9-inch cake pan. Combine next 4 dry ingredients and sprinkle over layers. Pour V-8 juice over top. Cover with foil. Bake at 250° for 4 to 5 hours. Don't peek!
Stir into milk the juice of 2 lemons and 2 egg yolks. Pour into vanilla wafer crumb crust. Beat egg whites until stiff and add vanilla and sugar. Mix and pour over pie filling. Bake at 350° just until meringue is browned. Chill in refrigerator 2 hours.
Mix soups and rice in bowl. Grease a casserole dish. Pour soup in dish. Place chicken breast on top of soup. Put pat of butter on top of each breast. Cook in 250° oven for 2 to 2 1/2 hours.
Heat oven to 350°. In medium bowl, combine 1/4 of the soup with remaining ingredients except water; mix well. Shape into six patties, arrange in a single layer in a 13 x 9-inch baking dish. Bake uncovered for 30 minutes. Skim off fat. Combine remaining soup and water. Spoon over patties. Return to oven; bake 10 minutes.
Mix together. Put 1/2 batter in greased and floured tube pan. Mix 2 tablespoons cinnamon and 1/3 cup sugar. Sprinkle 1/2 mixture on batter in pan and swirl. Pour rest of batter in pan. Sprinkle rest of mixture and swirl again. Bake at 325° for 1 hour. Turn oven off and leave in oven for 10 minutes or bake 60 to 70 minutes at 350°.
Combine sugar, butter and milk. Bring to rolling boil over medium heat, whisking constantly to avoid scorching. Cook for 5 minutes. Remove from heat. Add marshmallow cream. Stir until smooth. Add nuts and vanilla, stir until blended. Pour into a buttered 8-inch square pan. Place on wire rack and cool. Cut into squares. Yield 3 pounds.
Place crescent rolls onto a 11 x 17-inch cookie pan. Pat together to make a thin crust all over the pan. Bake at 350° for 15 minutes. Let cool. Mix the cream cheese, sour cream and Ranch dressing. Blend until creamy. Spread over crust. Use food processor or grate veggies very fine. Sprinkle on top of cheese mixture. Refrigerate.
Sift together flour, soda, salt and baking powder. Cream shortening, add sugar gradually and beat until light. Add eggs and vanilla. Combine dry ingredients and creamed mixture, add corn flakes. Drop small teaspoons on greased baking sheet, 1 1/2 inches apart. Bake in moderate oven at 350° for 8 to 10 minutes, or until delicately browned. Makes 8 dozen.
Brown chops. Mix sauce and pour over chops. Cover. Cook for 1 1/2 hours. Last 20 minutes, remove cover and turn chops until sauce is absorbed.
Peel, core and cube apples. Place in shallow rectangular baking dish. Spread with half the sugar. Combine remaining sugar, flour, salt and pecans. Cut butter into mixture with pastry blender until crumbly. Spread over apples, pressing down over and around edges so topping completely covers apples. Bake at 350° for 1 hour. Serve warm.
Stir peanuts, sugar, syrups and salt together in deep bowl. Cook on High 4 minutes. Stir candy so all sugar is mixed and continue cooking on High 3 more minutes. Add butter and vanilla to syrup, blending well. Cook on High 1 to 3 minutes. Add soda and stir until light and foamy. Pour immediately onto lightly buttered surface, spreading it out. Cool and break into pieces. Store in airtight container. If roasted, salted peanuts are used, don't salt and add peanuts after first 4 minutes of cooking.
Combine pineapple and sugar; bring to a boil. Remove. Add jello; dissolve, then add 2 cups cold water. Put in refrigerator; let set (barely jell). Take out. Add Cool Whip, nuts and cheese. Pour into dish; let set until jello sets.
In large, heavy skillet or wok, cook chicken, onions and mushrooms in oil over high heat, stirring constantly for 5 minutes, or until mushrooms are golden. Add remaining ingredients and cook 3 minutes longer, until heated through and well blended. Makes 4 to 6 servings.
In 8 x 8-inch or 9 x 9-inch square pan, simmer apples, water and sugar in 350° oven.
Melt butter in large saucepan; stir in flour, salt and pepper and cook until smooth. Add milk and chicken stock. Cook until thick like gravy. Add lemon juice and chicken. Add carrots, onions, celery and English peas. Place in baking dish.
Mix ingredients together and make sure there are no lumps. Heat grill; grease with butter. Pour batter and cook like pancakes. Serve with Coconut Chutney.
Pour warm water over yeast to dissolve. Meanwhile, scald milk and melt butter and sugar in it. When cool, add the flour, eggs (which have been beaten), yeast, salt and lemon extract. Beat well. Put in warm place to raise twice the size. Then put in greased pan. Bake at 350° for about 1/2 hour or until tester comes out clean.
Grind the cranberries. Cut your oranges real fine (peel). Mix all together. Dissolve your Jell-O in the hot water and pour over the other ingredients. Refrigerate until it sets.
Cream together sugar and butter. Add eggs; beat on medium speed for 2 minutes. Mix dry ingredients together lightly with fork. Add dry ingredients alternately with milk. Mix well. Stir in vanilla and nuts. Pour into greased and floured 13 x 9-inch pan. Bake at 325° for 45 to 50 minutes. Cool; frost.
Combine egg, bread crumbs, onion, green pepper, milk, poultry seasoning and garlic salt. Add turkey; mix well. Shape into 4 loaves. Arrange around edges of 1 3/4-quart casserole dish. Micro covered 7 to 9 minutes until no longer pink. Spoon over loaves barbecue sauce before serving.
Mix the first 5 ingredients and microwave on High for 7 minutes until bubbly.
Cook everything except cheese for 18 to 24 hours on low in crock-pot. Tear roast apart in the crock-pot. Add cheese on bottom of tortillas. Add cooked ingredients and wrap. Pour excess gravy juice on top and bake at 350° until the cheese melts. Add more cheese on top if desired. Individual, unbaked burritos can be wrapped and frozen for later use if desired.
Dissolve baking soda in sour milk. Beat eggs, brown sugar and shortening. Add other ingredients. Bake at 350° for 10 minutes.
Blend sour cream with taco seasoning. Put in a wide bowl. Top with shredded cheese, lettuce and tomatoes. Serve with nacho chips.
Combine flour, sugar and salt in mixing bowl. Mix butter, cocoa and Coca-Cola; bring to a boil and pour over flour mixture, then mix. Add buttermilk, soda, eggs, vanilla and marshmallows; beat. The batter will be thin and the marshmallows will rise to the top. Bake at 350° for 30 to 35 minutes in a 9 x 13-inch pan (greased and floured).
Mix all ingredients together, except cornflakes and 1/2 cup melted margarine. Pour into buttered casserole. Mix together cornflakes and 1/2 cup melted margarine. Sprinkle cornflakes and margarine mixture. Bake at 350° for 1 hour.
Sift flour, salt and soda together. Mix sugar, eggs, vanilla and oil together. Mix in buttermilk. Mix dry ingredients and milk mixture alternately together. Bake at 375° for 30 minutes in 9 x 13-inch pan lightly greased and floured.
Bake cake according to package directions. Remove from oven and poke holes in it with a straw.	Pour can of sweetened milk and caramel topping over cake. Let cool. Top with Cool Whip and sprinkle with Heath or Skor bars.
Preheat oven to 375°. Mix eggs and cream, add sugar, flour, nutmeg and butter. Pour over shell 3/4 full of cut rhubarb. Bake 50 - 60 minutes in 375° oven.
Dissolve jello in hot water and add ginger ale. Stir. Chill until nearly set. Add other ingredients. Mix. Chill until firm. This recipe can be reduced in calories by using sugar-free jello and diet ginger ale. Also, 1/2 package plain gelatin dissolved in a bit of ginger ale and stirred into hot water will make for a firmer salad. If you like a stronger ginger flavor, use 2 cups ginger ale and no water.
Preheat oven to 350°. Mix all ingredients, reserving a small portion of the grated Cheddar cheese on the side. Put mixture into a casserole dish and sprinkle reserved sharp Cheddar on top. Bake in oven for 40 minutes.
Cream Butter Buds, both sugars, Egg Beaters and vanilla with hand mixer until smooth. Add flour, cinnamon, nutmeg, soda and baking powder. Stir in oats, Tripletts and Grape-Nuts. Add raisins, if desired. Drop by spoonfuls onto a baking sheet that has been sprayed with a nonfat cooking spray. Bake at 350° for 10 to 13 minutes.
Mix until soft dough forms. Drop by spoonfuls onto hot meat or vegetables in boiling stew. (Do not drop onto liquid.) Cook over low heat, uncovered, for 10 minutes. Cover and cook 10 minutes longer. Yields 10 to 12 dumplings.
Crumble cookies on bottom of a 9 x 13-inch Pyrex dish. Prepare pudding according to directions and pour over cookies. Top with whipped topping. Chill for several hours before serving.
Melt chocolate over hot water. In a large bowl, mix sugar, butter and chocolate; add eggs one at a time until well blended. Mix in vanilla. Combine flour, baking powder and salt; add gradually to chocolate mixture, mixing well after each addition. Cover and chill overnight. Drop mixture by rounded teaspoonfuls into confectioners sugar, coating lightly, then shape into a pointed kiss. Place on greased baking sheet 2-inches apart and bake for 12 to 14 minutes in a 350° oven.
Mix applesauce and jelling agent together. Add remaining ingredients. Boil 1 to 2 minutes. Put in jars; seal.
Preheat oven to 425°. Sift together flour, baking powder and salt. Cut in margarine until mixture is crumbly, then add milk to make dough soft. Place dough on a cutting board and knead gently 30 seconds. Divide dough in half and roll one half at a time into a rectangle, approximately 6 x 8 inches, about 1/4 inch thick. Cut each of these into 4 smaller rectangles, about 6 x 3 inches. Place slices of peaches on half of each rectangle, dot with margarine, and sprinkle with sugar. Then fold these over and gently pinch turnover closed. Bake 15 to 18 minutes. Makes 8 turnovers.
Cook macaroni as directed on box. Drain and cool. Stir in remaining ingredients. Chill overnight or at least 2 hours before serving.
Mound attractively in lettuce lined bowls. Toss together unpeeled apples, cut in 1/2-inch cubes, 4 cups torn lettuce, tuna (drained and flaked) and grapes. Cover and chill. Combine mayonnaise, lemon juice and salt. Toss with tuna mixture. Serves 6.
Mix sugar, vinegar, salt and celery seed and pour over cucumbers and onions. Makes about 2 quarts. Store in refrigerator. Keeps about 2 weeks.
Combine flour, baking powder and salt. Cut Crisco in with 2 knives or pastry blender until like coarse meal. Add milk; mix with fork or hand. Knead on lightly floured board 8 to 10 times. Roll or pat out to 1/2-inch thickness. Cut with biscuit cutter. Bake on baking sheet at 425° about 15 minutes.
Mix flour, baking soda and salt. Cream butter, gradually adding sugars and beating until light and fluffy, about 5 minutes. Blend in vanilla, egg and sour cream. Gradually add flour mixture, beating until smooth. Stir in chips and nuts. Drop by spoonfuls onto ungreased cookie sheet and bake 8 to 10 minutes at 375°. Makes about 3 dozen cookies.
Cook ground beef and drain. Mix with rest of ingredients and bake at 350° for 30 minutes.
Mix all ingredients in large mixing bowl. Bake at 350° for 30 to 40 minutes. When cool, frost with Watergate Icing.
Combine cocoa, sugar, salt and milk in a medium saucepan and bring to a boil on stove. When mixture comes to a soft ball, remove from stove and add remaining ingredients. Mix and pour onto a greased plate.
Mix all ingredients together. Place in a 9 x 9-inch baking dish. Bake at 325° for 1 hour.
Cream butter, sugar and Crisco together. Add eggs and mix well. Add flour and lemon. Fold in 7-Up and mix until you have a smooth batter. (Hint: When measuring 7-Up, try to pour it really easy without making too much fizz. Also, when pouring into mixture, make sure you pour very easy and fold gently.) Pour mixture into well greased and floured Bundt pan. Bake at 350° for 1 hour or 1 hour and 15 minutes.
In resealable plastic bag or large bowl, combine all vegetables. Toss well. In small bowl, combine remaining ingredients. Blend well. (Can mix dressing in a jar and shake vigorously to blend.) Pour dressing over vegetables. Toss to coat. Refrigerate at least one hour to allow flavors to blend.
Peel and dice potatoes and onion. Put in pan with 1/2 cup water. Add butter and salt. Boil until tender. Do not drain. Add cheese, stir until cheese melts, add sour cream. Put in greased casserole dish and bake at 350° until browned on top.
Mix first 4 ingredients for sauce. Layer in a 9 x 13-inch pan the broccoli which has been partially thawed, chicken and sauce. Top with grated cheese. Bake at 350° for 45 minutes. Serves 8.
Combine chicken, water chestnuts, celery, mayonnaise, onion and mushroom soup. Mix and spread in 9 x 13-inch pan. Top with Pepperidge Farm herbed stuffing mix that has been combined with melted butter. Sprinkle on top. Bake at 350° for 30 minutes.
Cook all ingredients together. Season to taste. Add 1 1/2 cups rice (raw). Stir until well coated. Add 5 bouillon cubes dissolved in 4 cups hot water. Boil for 5 minutes. Then cover and simmer 1 hour or until done.
Wash fresh beets well and remove stem and root ends. Place beets in a 2-quart microwave dish with water to cover. Cover dish with plastic wrap. Cook for 30 to 35 minutes on full power. When beets can be easily pierced with a sharp knife, drain and peel off skins. Serve whole or diced. Serves 4.
Sift flour, baking soda and salt. Cream margarine, sugar, eggs and vanilla. Stir in bananas. Grease and lightly flour bread pan. Bake at 325° to 350° for 55 to 60 minutes.
*May substitute margarine for butter, evaporated skim milk for evaporated milk and 2 egg whites for each whole egg.
Fry bacon until crispy. Remove bacon from pan. Saute onion until golden brown. Add sugar, flour, vinegar and water slowly until thick. Pour over drained potatoes. Crumble bacon and add to potato salad. Salt and pepper to taste. Serves 6 to 8.
Combine water and apples in microwave dish. Cover and cook 10 to 12 minutes. Add sugar and cinnamon.
Peel and mash the avocados. Mix well with all the other ingredients. Pile into a serving dish with an avocado pit in the center. This is supposed to keep the guacamole from turning dark. Makes about 2 or 3 cups. Serve with fried tortilla triangles.
Wash tomatoes, but do not peel. If small tomatoes are used, prick them slightly. Combine sugar, vinegar and spices. Bring mixture to a boil. Pour mixture over tomatoes. Let stand 6 hours or overnight. Drain and cook fluid until it coats a spoon. Add tomatoes and cook until clear. Put into canning jars and seal. This can also be done with plums, pears or peaches.
Heat oven to 350°. Mix butter and sugar until light and fluffy. Add eggs and vanilla; beat well. Stir together dry ingredients and chips last. Drop by teaspoon onto ungreased cookie sheet for 7 to 8 minutes. Do not overbake. Leave on cookie sheet until cold.
Peel eggplant and cut into 1/3-inch slices. Mix water, eggs and salt. Dip eggplant in flour, then in eggs, then in bread crumbs. Heat 1/4 cup olive oil in large skillet over moderate heat. Cook eggplant until lightly browned on both sides. Add remaining olive oil as needed. Drain on paper towels.
Roll into balls. Bake at 400° for 18 to 20 minutes.
Have cheeses at room temperature. Mix all ingredients until smoothly blended. If too soft, refrigerate until semi-firm. Form a ball on cheese plate or tray, using spoon and/or knife to create symmetrical shape. You may decorate with parsley flakes or chopped pecans.
Cream brown sugar, Karo, shortening and eggs and blend well. Add soda, baking powder, salt, vanilla, nutmeg and cinnamon. Add milk and flour until well blended.
Preheat oven to 375°. Lightly grease baking sheet. Combine shortening, sugar, egg, milk and vanilla and beat at medium speed until well blended. Combine oats and dry ingredients. Mix into creamed mixture. Stir in raisins and nuts. Drop rounded tablespoonfuls of dough 2 inches apart. Bake 10 to 12 minutes or until lightly browned.
Melt butter in baking dish in 325° oven. Beat well sugar and eggs; stir milk in good; stir half at a time. Mix well flour, salt, peach or cherry pie filling. Take baking dish with melted butter; pour can of fruit and juice all over baking dish. Then take batter and pour slowly all over fruit. Spread over Pyrex dish and bake in 325° oven for 20 minutes.
Mix together all ingredients, except Durkee onions. Pour into a 9 x 12-inch baking pan. Bake at 350° for 45 minutes.
Pour chicken broth in a pot; bring to boil, then put in hash browns. Cook until tender, then add cream of chicken soup. Stir until blended. Cut Velveeta into small blocks and add to soup. Stir until melted. Fry bacon and crumble on top of soup. Add salt and pepper to taste.
Saute the squash in a little vegetable oil over medium heat until it has completely broken down, about 15 to 20 minutes. Line a colander with a clean tea towel. Place the cooked squash in the lined colander. Squeeze excess moisture from the squash. Set aside.
Heat oven to 375°. In medium bowl, combine chicken, cheese, onions and parsley flakes; mix well.
Pour off cherry juice and reserve. Quarter cherries. Stir in sugar and butter. Pour in orange, cherry juice and water. Mix well. Sift dry ingredients and add a small amount at a time to your mixture. Add chopped nuts. Pour into a greased loaf pan. Bake at 350° for 1 to 1 1/4 hours. Glaze with powdered sugar, milk mixture. Decorate with chopped cherries and pecans.
Finely chop 1 1/2 cups of nuts. Combine flour, chopped nuts and baking powder. Set aside.
Blend all well and then bake in casserole dish 45 to 55 minutes at 350° or until it's set.
Cream together cheese, 1/2 oleo and vanilla. Alternately beat in sugar and 1/3 cup milk. Blend in chocolate. Remove 2 cups for frosting; cover and refrigerate.
Boil 2 minutes, stirring constantly. Cool. Stir in 1 cup powdered sugar or more and 3/4 teaspoon vanilla.
In medium mixing bowl, combine egg, stuffing mix, milk, onion soup mix and 2 tablespoons barbecue sauce; add ground beef and mix well. Shape into loaf and put in meat loaf pan. Drizzle 1/4 cup barbecue sauce over meat. Bake for 1 hour at 350°.
Put all ingredients, except buns, in large covered kettle. Cook 5 hours at 350°, stirring every hour. Serve on buns. Serves 16.
Mix all the ingredients in a bowl. Put in a glass baking dish. Bake at 350° for 30 to 45 minutes.
Heat oven to 400°. Place peppers on broiler pan and roast until they turn light brown; keep turning peppers over until brown on all sides. When roasted, peel skins off and take out seeds. Cut in strips. Place in dish and sprinkle with salt. Add parsley, garlic and vinegar. Stir and refrigerate at least 1 hour before serving. This gives the peppers and flavoring a change to settle.
Combine cheese, mayonnaise, milk, onion, mustard, Worcestershire sauce and paprika. Mix well. Toast English muffins until crisp in a toaster. Brown bacon in skillet and drain off fat. Crumble bacon. Spread about 2 tablespoons of cheese mixture on each half slice of muffin. Cut each slice into 4 wedges. Sprinkle on bacon. Heat in 350° oven until cheese melts. Serve hot. Makes 16 Cheese Toasties.
Dissolve yeast in water and place milk, sugar, salt and shortening in saucepan and heat until lukewarm. Add yeast and flour. Mix well and cover. Let rise 15 minutes. Shape into rolls with well greased hands. Cover and let rise 15 minutes. Bake at 450° for 10 minutes.
Beat 2 eggs slightly. Add sour cream. Mix. Add corn and Mazola. Mix well. Add to meal. Bake in greased 7 x 11-inch pan at 400° for 30 minutes. Check after 20 minutes to see if heat is correct.
Mix well. Form into balls. Dip in sugar and press into mint mold. Let dry several hours on waxed paper, sprinkled with sugar. Yields 90 or 250 mints.
Make 1-inch sausage balls. Bake at 350° for 15 to 20 minutes.
Dice all these vegetables together about the same size each according to how much you want to make. Salt lightly; stir together. Pour hot vegetable oil over and let set 30 minutes.
Salt and pepper and slightly brown chicken; put in a casserole. Stir other ingredients in drippings of breast. Bring to a boil and pour over breast. Cover and cook at 350° for 1 hour.
Boil pork steaks. Pinch toasted bread, onion and sage in bowl. Then pour the water off of the steaks, over the bread mixture to make it moist. Then put mixture in 9 x 13-inch greased pan. Bake until brown.
Beat the egg. Add pineapple juice (about 1/2 cup), lemon juice and dash of salt. Cook over low heat until it starts to bubble. Remove from heat; keep stirring. Pour over other ingredients. Really good!