HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown ground beef and drain. Add water, marinara sauce and salt; bring to a boil. In 2-quart (11 x 7-inch) baking dish, layer hot sauce, uncooked noodles, Ricotta and Mozzarella cheese. Repeat layers, ending with sauce. Cover tightly with foil and bake at 375° for 1 hour. Let stand 10 minutes before cutting. Garnish with Parmesan cheese.
Combine all ingredients. Bake in tightly covered casserole dish at 275° for 4 1/2 to 5 hours.
Mix butter, oil and marshmallows. Pour over rest of ingredients in a large bowl. Press in buttered tube pan and cover for awhile before removing from pan.
Beat cake mix with pie filling, eggs, water and cocoa powder with mixer on slow speed until well combined. Then increase speed and beat 2 to 3 minutes more. Divide batter into 2 layer pans (sprayed with cooking spray) or put in 1 (14 x 10) glass pan, sprayed, and bake 45 to 50 minutes at 350° or until toothpick inserted in center comes out clean. Cool completely and ice with Cool Whip. May garnish with maraschino cherries for added color and taste.
Heat oil in a large skillet over medium heat. Saute the onions and green pepper until the onion is translucent, about 3 minutes. Add the garlic and cook 2 minutes more.
In bowl mix pumpkin with half milk and half water (put 1 cup milk in pumpkin can and add water to fill can). Add eggs, sugar, nutmeg and cinnamon. Pour into two 9-inch pie pans. Bake at 450° for 15 minutes, then at 350° for 45 minutes.
Prepare wild rice according to package directions. Cook onion in butter until tender, but do not brown. Remove from heat; stir in flour.
Beat cream cheese until smooth. Gradually beat in sugar. Blend in sour cream and vanilla. Fold in Cool Whip. Spoon into pie crust. Chill until set, at least 4 hours. Garnish with fresh strawberries.
Cook 1 box raisins until plump. Save 1 cup juice. Let cool. Mix together sugar, shortening and eggs. Then add flour, raisins, soda, cinnamon, nutmeg and salt. Mix all together. Drop by teaspoonful on greased pan. Bake at 375° until brown.
Bring sugar, vinegar and spices to a hard boil. Add the cukes and the onions. Let mixture boil until the cukes change color. Put in jars and seal.
Mix first 5 ingredients together. Split pita breads in half and brush with mixture. Place on cookie sheet and broil 4 - 5 inches from heat until golden brown.
Combine rice, onion soup mix, consomme, water, mushrooms, parsley, margarine and onions in 7 x 12-inch baking dish. Bake covered at 350° for 1 hour or until rice is tender.
Combine above and put in 9 x 13-inch glass baking dish and top with grated cheese. Sprinkle corn chips over top. Preheat oven and bake at 425° for 20 minutes or until just heated through.
Mix the squash, sour cream, onion, carrots and soup together. Crumble the stuffing mix and mix with the butter. Put half of the stuffing mixture on the bottom of a baking dish; add the squash mixture and top with the rest of the stuffing. Bake at 350° for 30 minutes.
Cream sugar, butter and eggs. Add other ingredients and mix well. Form the dough into long logs in wax paper and refrigerate overnight.
Melt margarine in saucepan. Add remaining ingredients. Let come to a good rolling boil and boil for 1 minute. Remove from heat. Add 1 teaspoon vanilla. Cool a few minutes in cold water, then beat well and spread on cake. Will ice two 9-inch layers.
Mix first 4 ingredients (butter, cocoa, sugar and milk). Bring to a boil and boil for 3 minutes. Remove from heat. Stir in oats and vanilla. Drop on waxed paper. Let cool.
Beat Crisco until light and fluffy. Add sugar and beat well. Add eggs, 2 at a time and add vanilla and cake flour. Mix well and pour into greased and lightly floured tube pan with wax paper in bottom. Bake at 350° for 1 hour.
Heat cream cheese, tomato sauce and lemon Jell-O until melted. Pour over the rest of ingredients. Mix well. Let chill. Serve with crackers.
Preheat oven to 350°. Grease a 3-quart baking dish.
Pour milk into skillet; add cocoa and mix together. Place over medium heat, stirring constantly. When thickened (like gravy), add 1/2 cup nuts. Allow to cool until able to handle. Roll into small balls and roll each in coconut.
Served daily in U. S. Senate dining room. Wash beans and soak overnight in large kettle. The next morning, add enough water to make 5 quarts. Add ham bone or hock and simmer about 2 hours or until beans begin to be mushy. Add potatoes, onions, celery and garlic. Simmer for 1 hour. Remove bone, dice meat and return it to soup. Add salt and pepper. Makes 4 to 5 quarts.
Slice all vegetables; cook carrots until slightly undercooked. Drain. While carrots are still hot, add all the rest of ingredients. Mix and cover. Put in refrigerator for at least overnight or more for best flavor.
In large mixing bowl, beat eggs, sugar and salad oil. Sift flour, baking soda, baking powder and salt. Add dry ingredients to creamed mixture alternately with buttermilk. Generously grease and flour a 10-inch Bundt pan (or use smaller pans). Pour batter into pan. Bake at 350° for 1 hour.
Arrange bite size pieces of sausage in bottom of pie crust. Add cheese. Pour rest of combined ingredients on top. Bake at 400° for 25 to 40 minutes. Test with knife. Let stand 10 minutes before serving.
Mix mushroom soup, milk and cheese soup; add salt, pepper and garlic powder to taste. Pour over veggies. Top with buttered bread crumbs and Parmesan cheese. Bake at 350° or less until brown.
Heat oven to 350°. Mix and pour into 9-inch pie pan. Arrange cheese on top. Sprinkle with Parmesan and Romano cheeses on top. Bake for 20 to 30 minutes until bubbly.
Mix and bake at 450° for 15 minutes in tiny, lightly greased muffin tins. Makes 24 tiny rolls.
Cook squash until tender. Add all other ingredients. Bake in a 350° oven until thick.
Mix fruit with cottage cheese. Sprinkle dry jello over fruit and cheese mixture. Stir well. Fold in bowl of Cool Whip. Chill and serve.
Break up bananas. Add other ingredients. Beat until all mixed. Pour in greased loaf pan. Bake at 350° for 45 to 55 minutes or until brown.
Combine all ingredients in crock-pot. Cook on high for 1 hour. Reduce to low and cook 4 to 8 hours.
Mix all together. Will be lumpy. Pour into greased muffin tins. Bake at 425° for 15 to 20 minutes.
Mix together and bring to a boil. Cook 30 minutes. Put in clean, hot jars and seal.
Place potato slices in greased oblong baking dish. Cover with orange slices. Top with pork chops. Season with salt and pepper. Sprinkle with brown sugar. Cover and bake at 350° for 1 hour and 10 minutes. Yields 4 to 6 servings.
Brown meat with onion, garlic and green pepper. Drain fat. Add celery, bay leaf, tomatoes and catsup. Add some water, if necessary. Add spices and simmer for 20 to 30 minutes. Add sugar and vinegar. Add cheese and stir until melted.
Mix everything but paprika. Place in casserole and top with paprika. Cook at 350° for 45 minutes.
Cream together butter, peanut butter, both sugars and eggs. Beat well. Add vanilla and remaining ingredients. Roll in a small ball. Flatten with fork dipped in sugar. Bake at 325° for 10 to 12 minutes.
Cream shortening and sugar. Mix eggs well and add to chopped apples and shortening and sugar. Sift all dry ingredients and combine with other ingredients.
Place all ingredients in greased casserole dish. Add 1 to 1 1/2 cups water. Bake uncovered in 350° oven until bacon looks done. Stir occasionally and add more water if needed. Should bake at least 1 hour.
Melt margarine. Saute onion. Add other ingredients and bake in oven at 325° for 1 hour, uncovered.
With pudding, add 2 cups of milk with 1 1/2 cups pineapple juice in pan. Stir; let it come to a full boil. Let cool 15 to 20 minutes. Cut pound cake into cubes. Cut fruit into little chunks. Put jam in pan. Keep stirring. When pudding cools, mix in 3/4 container of Cool Whip, then layer as follows: pudding, cake, pineapple, 1/2 of the jam and 1/2 of other fruit. Repeat. Cover top with rest of Cool Whip. Decorate top accordingly.
Mix all ingredients except ham, rolls and cheese. Split whole pan of rolls in half and spread both sides with mixture on bottom half. Sprinkle Swiss cheese and layer ham. Put top of roll over ham and cheese. Cut rolls and put back into baking tin. Cover with foil and bake at 350° for 15 minutes. Freezes well.
Put the Cranberries in a plastic bag and mash lightly with a mallet or block. Put mashed Berries in a big bowl and add Sugar and mix. Mix ingredients well. Line muffin pans with paper baking cups. Pour in the batter. Bake at 400 degrees for about 20 minutes. Makes 1 dozen muffins.
Cream butter, oleo, cream cheese and sugar. Add 2 eggs and 1 cup flour; beat. Add 2 eggs and 1 cup flour and beat. Add flavoring, 2 eggs and 1 cup flour; beat. Place in cold oven. Set oven temperature at 300° and bake for 1 1/2 hours.
Simmer 4 hours. Do not boil.	Strain and add water to make 1 pint. Add 2 ounces honey.	Take 1 tablespoon 4 times a day.
Mix all ingredients. Spread on bagel halves. Bake at 350° for 10 minutes.
Grease and flour cookie sheet or 13 x 9-inch pan. Combine the first 4 ingredients and stir by hand until well mixed. Bake 20 to 30 minutes at 350° until toothpick comes out clean.
Boil first quart of water in an enamel pan or glass teapot. (Do not use metal, it flavors the tea.) Remove water from heat and add tea bags. Allow tea to steep for 5 to 10 minutes. Remove tea bags and pour into glass 2-quart pitcher. Ad sugar while tea is still hot. Stir. Add second quart of water. Stir. Serve hot or on ice, with or without lemon.
Mix together the mayonnaise, sugar, vinegar and salt. Pour over four cups of cucumbers and onions.
Combine sugar, water, vanilla and juice; boil. Hull and wash strawberries. When sugar mixture is thick, add strawberries and remove from heat. Add Kirsch and cover 10 minutes. Serves 6 to 8.
Bring to boil the milk, sugar and salt. Cook 5 minutes, stirring constantly. Remove from heat and add chips, marshmallows and vanilla. Mix until ingredients melt and pour into buttered pan. Cool and cut into squares.
Combine ingredients in stainless steel or glass bowl. Cover and chill at least 4 hours. Serve in chilled cups. Top with croutons, if desired.
Combine all ingredients, except vanilla, in a medium saucepan. Bring to a boil over medium heat; boil 5 minutes. Remove from heat. Add vanilla; let cool for 5 minutes. Beat until fudge starts to get stiff. Pour into a buttered 9-inch square pan. Let set until hard.
Preheat oven to 350°. Grease and flour a tube pan. Mix together pecans, cinnamon and brown sugar. Combine margarine, sugar, eggs, sour cream and vanilla. Sift together and into liquid mixture, flour, soda, baking powder and salt. Pour 1/2 batter into pan and cover with most of nut mixture. Add rest of batter and top with nuts. Bake for 50 minutes.
Parboil celery. Cut into 1/2 to 1-inch pieces. Boil 2 to 3 minutes. Drain. Mix with cream of chicken soup and water chestnuts. Pour into casserole dish. Set aside. Crush the Ritz crackers. Add melted margarine. Mix together and sprinkle over celery mixture. Bake at 325° for 35 minutes.
Mix together crushed cookies and oleo. Press half mixture in 9 x 13-inch pan. Slice bananas on top of cookie mixture. Melt over low heat the marshmallows and milk. Mix together the Cool Whip and dry Dream Whip. Add marshmallow mixture to Cool Whip mixture and spread over bananas. Top with remaining Oreo mixture. Refrigerate overnight (at least 4 hours). Serve.
Melt butter in large skillet; add onion and saute until soft. Add cabbage and saute until crisp and tender. Stir in caraway seed, salt and pepper. Stir noodles into cabbage mixture. Add sour cream, if desired. Cook 5 minutes longer.
Mix together. Can be chilled ahead of time. Pour over ice in punch bowl. This is not a real sweet punch. Good to serve with cakes, etc. Also good for individuals watching their diets. Yields 24 (4 ounce) glasses.
Heat oven to 350°. Grease a 2 1/2-quart casserole dish. In small skillet, melt margarine. Add pepper and onion. Saute until crisp and tender. In a large bowl, blend corn, eggs and cornbread mix. Blend well. Add onion and pepper. Pour into casserole dish. Sprinkle with cheese. Bake at 350° for 55 to 65 minutes or until firm or set. Let stand 5 minutes before serving. Makes 12 (1/2 cup) servings.
Fry bacon, drain and crumble. Mix onion, mayonnaise, sugar and red wine vinegar. Add bacon and broccoli. Stir, then add sunflower seeds. Refrigerate for 2 hours. Stir again and serve. Serves 4 to 6.
Mix thoroughly. Store in airtight container. Dissolve 2 rounded teaspoonfuls in cup of hot water. (Tastes great and really warms you up.)
Brown ground beef and onion. Prepare cornbread mix as directions on package. Pour cornbread batter into a well buttered pan. Mix meat, onion, Ranch Style beans, tomatoes and creamed corn together. Pour over cornbread batter. Top with cheese. Bake at 350° for 45 minutes or until cornbread is brown.
Add to melted butter the garlic, parsley, paprika, pepper and cooking sherry. Add bread crumbs. Place shrimp in 11 x 17 1/2-inch dish. Spoon butter mixture over top. Bake in slow oven at 325° for 20 to 25 minutes or until crumbs are brown. Sprinkle with parsley before serving.
Mix sugar, flour and cocoa. Add small amount of milk and stir in eggs. Add remaining milk slowly until smooth. Add melted oleo and vanilla. Pour into unbaked pie shell. Bake at 350° until set, 25 to 30 minutes. Cover with meringue and brown in oven.
Cook shrimp in 1 tablespoon sesame oil, garlic and onion. Remove. Add the other tablespoon of oil, mushrooms, broccoli, pea pods, carrots, teriyaki and Szechuan. Cook until crisp (5 minutes). Add shrimp, garlic and onion back in. Add water chestnuts and bean sprouts, if desired. Add 1/4 cup orange juice. Cook 1 to 2 minutes more. Serve over rice.
Cook beans in water with salt until done. (Beans should be soaked for several hours to hasten cooking process.) Add remaining ingredients and cook about 30 minutes longer. Makes 4 to 6 servings.
Mix cake by directions on box. Add instant vanilla pudding and condensed milk to the batter. Pour batter into greased Bundt pan. Pour chocolate chips into batter once the mixture is in the pan. Bake at 350° for 38 to 45 minutes. A powdered sugar and milk glaze is a great topping, or it is wonderful by itself.
Mix together and pour on top of 1st mixture. Bake for 35 minutes at 350°.
Combine all ingredients in small bowl, mixing until smooth. Chill 15 minutes before serving.
Bring sugar and water to a boil; let cool. In large bowl add remaining ingredients to sugar/water mixture. Mix and freeze. Use when desired.
Brown stew beef. Add salt, pepper, garlic salt and 4 tablespoons brown sugar. When brown, add tomatoes, green beans, chopped onion, Worcestershire sauce and water. Cook for 1 hour. Add cornstarch to cold water to thicken. When done, serve over rice or noodles.
Combine all ingredients, except corn, dry mustard and turmeric. Cover and bring to a boil. Boil 5 minutes. Add corn, dry mustard and turmeric. Cook 5 minutes. Put in clean jars; seal. Process in hot water bath 15 minutes.
Mix together ground beef, rice, egg, onion, half cup tomato sauce, catsup, Worcestershire sauce, salt and pepper. Arrange green pepper halves in an 11 3/4 x 7 1/2 x 1 3/4-inch baking dish. Fill peppers with	meat mixture. Mix together remaining tomato sauce, water and	sugar.	Pour over green peppers. Cover with tight fitting plastic wrap. Microwave on Medium-high (70%) for 20 to 25 minutes or until meat is no longer pink and green pepper is	tender. Allow	to stand 5 minutes before serving.
In medium saucepan, melt butter. Stir in sugar, then crumbs, reserving 1/3 cup for garnish. Pat crumbs firmly in bottom of 13 x 9-inch pan. Bake at 300° for 12 minutes. Cool. In large bowl, mix condensed milk and ReaLemon. Stir in pie filling and fruit cocktail; pour over crust. Top with whipped topping and crumbs. Freeze 4 hours. Remove from freezer 20 minutes before cutting.
In a 9 x 9-inch ovenproof pan, place cream cheese on bottom layer, chili mixed with desired amount of jalapenos and grated cheese. Bake at 350° for 15 to 20 minutes. Serve with nacho chips. Can be reheated if necessary.
Recipes Continued: Recipes continue from page to page. The computer controls the layout of the recipes as well as the hyphenations. Never use the words ABOVE and BELOW. If copy says "combine above ingredients" you must type "combine all ingredients."
Mix all ingredients together except chocolate chips. Press into a 9 x 12-inch pan and pat down. Melt chocolate chips and spread on top. Cut into squares before chocolate is set. Refrigerate.
Put in greased 9 x 13-inch pan or casserole. Bake 1 hour at 350°.
Saute celery and onion in oleo. Mix all and	put in casserole dish. Bake at 350° for 30 to 40 minutes.
Lay chicken in greased pan; cover with Swiss cheese. Mix soup and wine together and pour over cheese. Sprinkle stuffing mix over top and dribble with melted butter. Bake at 350° for 45-55 minutes.
Preheat oven to 350°. In a 13 x 9-inch baking dish, prepare chicken wings and sauce. Bake, uncovered, basting occasionally, for 40 minutes, or until chicken is done and sauce is thickened.
Crush wafers and mix with butter. Put in 9 x 13-inch pan. Save about 1/2 cup for top. Melt chocolate, sugar, butter and egg yolks. Cool. Add vanilla and nuts. Fold in egg whites. Spread over crumb crust. Slice ice cream and fit into pan. Cover chocolate completely, then cover top with crumbs. Freeze for at least 4 hours. Cover with foil. Will keep several days.
Brown hamburger and pepperoni. Mix hamburger, pepperoni and both sauces together. Simmer 30 minutes. In meantime, cook macaroni as directed on package. Pour macaroni in baking dish and pour sauce mixture over it and mix (do not stir, just pull macaroni to the sides and let the sauce fall down). Put Mozzarella cheese on top and bake at 350° or until cheese melts.
Brown beef, onion and garlic. Drain fat. Add soup broth, water, potatoes and chili powder. Bring to a boil. Cook until potatoes are tender. Add corn and heat until hot. Sprinkle with cheddar cheese. Good with tortilla chips and sour cream.
Prepare sliced peaches. Mix well with 1 cup sugar; set aside. Preheat oven 350°. Place margarine in deep baking dish and melt in oven. Stir batter of sugar, flour and milk. Pour over melted butter. Do not stir. Pour sugar peaches on top. Do not stir. Bake in oven for 1 hour. Batter will be brown and crisp.
Allow cream cheese to soften. Finely chop 1 1/2 packages of dried beef, reserving 4 or 5 pieces to wrap around cheese ball. Mix all ingredients together except 4 or 5 pieces of beef. Wrap 4 or 5 pieces of dried beef around cheese ball. Let stand for 4 hours or overnight. Serve on crackers.
Combine all dry ingredients and mix well. Add melted butter and stir in eggs and vanilla. Stir only enough to blend ingredients well. (Do not use mixer.) Add nuts, if desired, and bake in well-greased and floured, glass baking dish at 350° for approximately 30 minutes. Do not overcook.
Beat well sugar, oil and eggs. Mix dry ingredients and add to first mixture. Add other ingredients. Bake at 350° for 1 hour and 20 minutes.
Simmer cranberries in water for 10 minutes. Add sugar, Jell-O, gelatine and pineapple. Chill until partly set. Add nuts and apples. Stir. Chill until firm.
Cut chicken into small pieces. Cut up or mince seasonings and add to chicken. Let stand for 30 minutes. Heat oil in an iron pot. Add meat and seasonings together with gravy browning. Cook for ten minutes, gradually adding boiling water to prevent sticking. When seasoning is cooked, add curry and 3 cups of boiling water. Simmer for 30 to 35 minutes. Add Angostura aromatic Bitters 3 minutes before pot is taken off the stove.
Brown meat and onion well (drain). Add water, green onions, green pepper, Worcestershire sauce and seasonings. Bring to hard boil. Add rice and bring to hard boil again. Reduce heat and cook on low until rice is done, stirring occasionally. Keep tightly covered when not stirring.
Grease casserole dish with oleo. Put in desired amount of apples. Mix the above ingredients and pour over apples. Bake at 350° for 40 minutes.
Bake cake as directed on package. Cool. Split cake to make 3 layers. Reserve a small amount of filling for decorating top. Fill layers with remaining filling.
Mix and add 1 cup boiling water or coffee. Bake at 350° for 30 minutes in a 9 X 13 pan. Or makes 36 cupcakes.
Put into a 2-quart bowl and mix well. Wet hand and shape into patties of desired size. Brown in skillet over medium heat. Turn once. Do not flatten (this presses out the juices). Serve on toasted split buns and with onions, relish and sauces desired.
Mix sugar, cornstarch, spices and salt together in heavy saucepan. Add pumpkin and milk; stir to blend well. Set over moderate heat and cook, stirring constantly, until thick and boiling. Beat egg yolks; add about half of the hot mixture gradually to egg yolks, stirring constantly. Return to pan and bring back to a boil, stirring constantly. Boil 1 minute. Remove from heat. Add marshmallows and stir until marshmallows are melted and mixture is blended. Cool, do not chill.
Saute onions and celery in butter. Remove and brown ground beef. Mix soup and soy sauce. Mix all together and place in casserole dish. Bake at 350°, uncovered, for 45 to 60 minutes.
Melt butter in a large heavy skillet over medium heat. Add apple and cook about 5 minutes, stirring 3 to 4 times, until almost tender. Sprinkle with brown sugar and cook 1 to 2 minutes more, until apples are tender and glazed.
Beat with a mixer the white sugar, 3/4 cup melted oleo and hot mashed potatoes. Dissolve yeast in lukewarm water and let stand 5 minutes. Add well beaten eggs to 1st mixture. Add yeast mixture. Add 3 cups of flour and beat with mixer. Add 2 cups flour and beat with wooden spoon. Cover; let rise until double.
Beat butter, sugar and vanilla until light and fluffy. Combine flour and baking powder and add to creamed mixture. Stir in coconut, chocolate chips and shortening. Refrigerate for 1 hour. Roll out 1/4-inch thick. Cut with 2 1/2-inch cookie cutter. Cook 2-inches apart.
Mix all ingredients in the order given. Bake in a well-greased tube pan at 325° for 1 1/4 hours.
Wash and peel shrimp. Butterfly by cutting 1/2 to 3/4 way through. Put shrimp in casserole dish. Dot each shrimp with butter. Sprinkle with chopped onion and spices. Broil about 4-inches from broiler for 10 to 15 minutes. Serve with rice and juices from shrimp.
Cook macaroni. Drain and set aside. In skillet, melt butter. Add onion and cook until done. Set aside. Add hamburger to pan and cook until well browned. Mix in onion. Put 1/2 of the macaroni in bottom of shallow baking dish. Add meat, onion, corn, peas, tomatoes and celery. Sprinkle red pepper, oregano and olives. Pour half and half over top. Add rest of macaroni and cheese and bake for 35 minutes at 375° or until cheese is melted and slightly browned.
Pound veal between 2 pieces of wax paper until paper thin. Dredge in flour and spices. Saute mushrooms in 1/2 of butter, remove to warm plate. Saute veal, adding remaining butter for 1 1/2 minutes each side. Remove to plate of mushrooms.
Heat oven to 375°. Cook and stir ground beef until light brown. Drain. Slice 3 rings from green pepper. Reserve for garnish. Chop remaining green pepper. Stir pepper and remaining ingredients, except cheese, into meat. Pour into ungreased 2-quart casserole. Sprinkle with cheese. Bake, uncovered, for 30 minutes. Top with green pepper rings; bake 5 minutes more.
Mix in order given. Pour into 5 x 9-inch loaf pan. Bake at 350° for 1 hour. Remove from oven and pour 1/4 cup sugar and 3 tablespoons lemon juice over hot bread. Cool 10 minutes, then place on a rack. Do not cut for 24 hours.
You will need a 2 1/2-quart casserole dish. Peel and dice potatoes. Boil in water for 20 minutes after adding 1/2 teaspoon salt. Drain when cooked.
Mix flour, lard and salt. Beat egg, water and vinegar together. Add to first mixture. Chill 20 minutes, then roll out. Makes 2 double crust pies.