HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large skillet saute onion and green pepper in butter until tender. Add tomatoes, mushrooms, olives and oregano, add hamburger.	Simmer uncovered for 10 minutes. Put 1/2 of the spaghetti in a greased 9 X 13 pan.	Top with 1/2 vegetable mixture, sprinkle with 4 oz. cheese, repeat layers.	Mix the soup and water until smooth, pour over casserole.	Sprinkle with Parmesan cheese. Bake uncovered for 30-35 minutes at 350°.
Saute hamburger, onions and celery; add all remaining ingredients. Simmer for 1 hour and 30 minutes. Yields 50 servings.
Mix together ground beef, onion soup mix and bread crumbs. Form into balls. Simmer on top of stove chili sauce, water, brown sugar, kraut and cranberry sauce. Mix until well blended. Pour over meatballs. Bake at 350° for 1 hour.
Bring 6 cups water to boil in large, heavy saucepan. Add rice and boil, uncovered, 7 minutes. Drain well. Bring milk to boil in same saucepan over medium-high heat, stirring occasionally. Add rice and salt. Cook, uncovered, over medium-low heat, stirring often, until rice is very soft and absorbs most of the milk, about 15 minutes. Rice should look creamy, not soupy and not dry. When rice is cooked, stir in sugar. Cook and stir 1 minute. Remove from heat. Stir in raisins and vanilla. Serve warm, sprinkled with cinnamon. Yield: 4 servings.
Prepare shells and cheese as directed on package. Toss shells and cheese with remaining ingredients. Serve hot or chill. Makes 8 to 10 servings.
Combine and set aside, flour, baking soda, and salt. Cream margarine and sugar. Add beaten egg and vanilla. Add flour mixture, blend well. Then add oatmeal, cheese, wheat germ and bacon. Mix well. Drop by rounded Tbsp. onto ungreased baking sheet. Bake at 350° about 16 minutes.
May use 2 cups Gruyere cheese and 2 cups Emmenthaler cheese instead of Cheddar and Parmesan cheese, or 4 cups Swiss cheese.
Wash and drain cabbage. Cut it up in chunks or slices. Rid cabbage of water. Add to the vegetable oil. You may also use the bacon fat if you like. Fry on medium heat, continually stirring the cabbage. Add salt, pepper and sugar and cook for 10 to 15 minutes or to your desired texture.
Beat cake mix and eggs. Fold in pie filling. Spread in greased 15 x 10 x 1 pan. Bake at 350° for 18 to 20 minutes. Cool.
In a large saucepan over medium-high heat, heat the vegetable oil until hot. Add onion and saute until translucent, about 3 to 4 minutes. Add tomatoes and saute until softened, 2 to 3 minutes. Add shrimp and saute until opaque, about 3 minutes. Stir in the Recaito. Add the chicken stock, rice, asparagus tips, peas and olives. Stir well and bring almost to a boil. Serve at once. Makes 6 servings.
Heat oven to 325°. Generously grease loaf pan (9 x 5 x 3-inch). Sprinkle 1/2 cup almonds over bottom and 2/3 up sides, pressing if necessary.
Cut up chicken in bite size pieces and place in casserole dish. Mix broth, soup and Veg-All together and pour over chicken. Mix Bisquick and milk together and pour on top of mixture. Bake at 350° for 40 minutes or until done.
Fry onion and hamburger in 4 tablespoons fat until it has lost its raw red color. Stir until smooth and then add the other ingredients. Simmer about 20 minutes and serve on hamburger buns.
Bake cake according to directions on box in a 9 inch x 13 inch pan. While cake is hot, punch holes in it with a fork. Boil 2 cups sugar with 1 cup milk for 2 minutes. Allow to cool. Pour over cake.	Cover with Cool Whip. Sprinkle with coconut. Cover and refrigerate. Better if it is allowed to set overnight.
In a large mixing bowl, stir together (these do not need an electric mixer) first 6 ingredients. In a small bowl, combine eggs, milk, oil and vanilla or almond extract. Stir into flour just until combined. Fill greased or paper lined muffin cups 2/3 full. Bake at 375° for 18 to 20 minutes or until golden brown. Cool. Frost with cream cheese icing; sprinkle with colored sugar and then milk chocolate pieces. Makes 18.
In medium bowl, stir together flour, baking powder and salt. In small bowl or in blender, beat milk, eggs and oil. Stir egg mixture into flour mixture just until blended, a few lumps may remain. Heat greased or nonstick griddle or skillet over medium-high heat until a drop of water "dances" on the pan surface. Pour about 1/4 cup batter for each pancake. Cook until bubbles on top burst. Turn and cook on second side. Lift out with spatula and let cool slightly. Spread each pancake with about 2 teaspoons jam. Roll up and place on serving plate, seam side down. Keep warm in 250° oven. Sprinkle with confectioners sugar, if desired.
Cook the beans. When finished add the grease in an empty pan. Spoon out 2 cups of the beans. Cook and stir, then add some bean juice. Mash beans. If beans seem a bit dry, add a little more juice. Cut off burner and let simmer. Cool.
Mix sausage and beans together. Spread over 2 tortillas, using half on each. Sprinkle evenly with 3/4 cup cheese. Drizzle with 1/4 C taco sauce. Top with remaining tortillas. Microwave 1 Quesadilla, covered with a paper towel, on a microwave-safe plate on high for 1 - 1 1/2 minutes. Repeat with remaining Quesadilla. Cut each into 8 wedges; serve with remaining 1/4 cup taco sauce, and remaining 1/2 cup cheese.
Sterilize your jars and lids for 2 minutes; let cool, then add the following: some dill weed, onion (1/4 wedges), jalapeno or chili pepper (1 or 2, depends on how hot you want it), garlic sections, sliced celery, sliced carrots, cucumbers and a dash of black pepper.
Mix first 6 ingredients. Stir in corn muffin mix. Use well-greased muffin tins or line with paper cups. Bake at 450° for 25 minutes.
Cream sugar and shortening. Add beaten eggs. Sift dry ingredients together and add alternately with mashed bananas. Add nuts if desired. Bake in greased loaf pan at 350° for 55 to 70 minutes.
Mix flour, sugar and allspice together. Pour over apples in unbaked crust. Pour 1/2 cup warm water over mixture and bake at 325° for 20 minutes, then place top crust on and bake until brown.
Line cookie sheet with foil and spread out crackers. Simmer melted butter and brown sugar for 3 to 4 minutes. Pour over the crackers. Bake in a 400° oven for 5 minutes.
Mix all ingredients together and bake in a greased 9 x 13-inch pan at 350° for 20 to 25 minutes. Cut into squares.
Boil water; add rice. Remove from heat and let stand. Fry bacon. Keep 2 tablespoons of grease. Brown pork chops in 1 tablespoon grease. Mix eggs with 2 tablespoons of water. In 1 tablespoon of grease, cook egg mixture until set. Cut into narrow strips. Stir in green onion, rice, soy sauce and bacon. Grease 2-quart casserole dish. Place rice mixture with pork chops on top. Brush with soy sauce. Cook for 40 minutes at 375°.
Combine all ingredients and beat until well blended. Makes 1 cup. Contains 25 calories per tablespoon.
Put milk in heavy boiler and heat on low until warm-not hot. Beat egg yolks well and stir into milk. Stir in corn starch mixture. Turn heat up to medium cook until thick, stirring constantly. Remove from heat and stir in butter until it melts, add coconut and flavoring. Put into pie shells.
Boil first 3 ingredients for 2 minutes; then add vanilla, peanuts and peanut butter. Stir in cornflakes.
Cut together 1/4 cup butter, 1/2 cup flour and 1/2 cup brown sugar for topping and save.
Cut tomatoes and add all other ingredients. Place in a medium size bowl. Add olive oil and lime juice. Stir ingredients together. Refrigerate for 1 hour and serve with tortilla chips. Makes 2 cups. Can be stored for up to a week.
Brown hamburger or turkey. Combine sugar, milk, salt, chili powder, onion and garlic in bowl. Blend well. Add tomatoes, corn, black olives and corn meal. Add browned meat. Pour into a flat 9 x 13-inch casserole. Bake at 325° for 45 minutes. Sprinkle grated cheese on top and allow to melt.
Clean and remove mushroom stems. Mince stems. Snip parsley and mince. Mince scallions and garlic. Brush flat sides of mushroom caps with a little oil; place them in a low buttered baking dish. Heat the olive oil in a skillet over medium heat. Add minced mushroom stems, parsley, scallions, salt, pepper and garlic; cook for about 2 minutes, stirring frequently. Remove from stove. Add enough bread crumbs to make a thick paste. Stuff the mushroom caps; sprinkle the tops with bread crumbs. Bake in a 350° oven for 15 minutes.
Mix soy sauce, brown sugar, ginger and oil. Make slits in meat and press in each slit the sliced garlic. Sprinkle steaks with Season All. Place steaks in marinade 5-6 hours or overnight in a covered dish in the refrigerator. Discard marinade and grill steaks until desired doneness.
In a large skillet, saute onion and garlic in oil over medium heat until onion is translucent. Add chicken; cook for 4 minutes or until no longer pink. Stir in beans, 1/2 cup salsa and chili powder; cook 2 minutes longer. Place tortillas between moist paper towels and microwave on high for 10 seconds. Spoon 1/2 cup filling onto each tortilla; top with 1 tbsp. cheese. Fold each into a burrito. Serve with a cup of salsa, remaining cheese and sour cream.
Place pork chops in large shallow baking dish. Combine remaining ingredients and pour over chops. Bake at 350° for 1 to 1 1/2 hours. Baste occasionally. May be assembled ahead and allowed to marinate refrigerated.
Saute shrimp, onion and bell pepper in butter or margarine. Add sauteed ingredients with eggs and cheeses. Cook until done.
Mix all ingredients. Pour into a hot, greased iron skillet. Bake at 425°.
Spread apples in buttered baking dish. Spread cranberries on top of apples. Spread 2/3 cup sugar over apples and cranberries.
With electric mixer, combine powdered sugar and cream cheese until smooth. Blend in Cool Whip. Pour into pie shell and pour canned pie filling over the top. Cover and place in refrigerator several hours until cool and firm.
Preheat oven to 425°. Coat chicken breasts with flour. Melt butter and pour into a shallow baking dish. Lay chicken breasts (skin side down) on top of melted butter and bake for 30 minutes. Turn chicken and bake an additional 15 minutes. Pour off excess fat. Reduce oven temperature to 325°. Mix remaining ingredients and pour over chicken. Cover with foil and bake 15 minutes.
Boil carrots in salted water until tender. Drain. Add onion and pepper. Mix remaining ingredients and pour over vegetables. Marinate in refrigerate overnight.
Combine apple and cranberry juices, then chill. Just before serving, stir in mineral water. Serve over ice and garnish with lemon.
Make this dip on a large enough serving dish so the layers are thin enough to dip. Pizza pan works great. Serves a large crowd. Serve with tortilla chips.
Cream sugar, vegetable oil and eggs. Add vanilla. Mix in flour and spices. Add carrots and nuts. Place in greased and floured pan. Bake at 325° for 45 minutes. Frost with cream cheese frosting.
Prepare peaches and mix with 1 cup sugar. Put butter in deep baking dish or pan and melt. Stir up batter of 1 cup sugar, flour, baking powder and milk. Pour over melted butter. Do not stir. Put sugared peaches on top. Do not stir. Bake at 350° for 1 hour. Batter will rise to the top during baking and will brown and crisp.
Sift dry ingredients together. Cut in shortening, then add cherries and nuts. Combine liquid ingredients. Add liquid to dry ingredients. Stir only until flour is moistened. Pour into greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 50 to 60 minutes.
Combine all the filling ingredients in a bowl, then beat until smooth. Pour into the pie shell. Bake at 350° for 30 minutes or until knife inserted near the center comes out clean.
Mix all dry ingredients. Add remaining ingredients and mix well. Bake in an ungreased angel food or loaf pan for 1 hour at 350°.
Mix oil, dill, salt and dressing in bowl. Pour over crackers. Store in Tupperware, shake frequently. Store in cool place.
Grease miniature muffin tins well. Mix all ingredients and fill cups 3/4 full. Bake at 375° for 20 to 25 minutes or until slightly browned.
Mix all ingredients until well blended. Drop by tablespoonful onto a hot griddle. Fry slowly until browned on one side; turn and brown the other side.
Prepare Bundt pan by greasing well and dusting with granulated sugar. Preheat oven to 350°. Mix cake mix, pudding mixes and hot water. Add oil and eggs. Stir in chocolate chips, pecans and vanilla. Bake 1 hour to 1 hour and 15 minutes until done. Cool, then frost.
Drain corn. Brown sausage and crumble. Mix all ingredients and place in greased muffin pan. Bake at 400° in oven until done.
Melt butter, paraffin wax and chocolate chips in a double boiler. Add nuts and marshmallows. Lay out a sheet (long) of wax paper and coat with powdered sugar; roll into a log. Chill and slice. Can make several smaller rolls, chill then slice.
In a saucepan, cover asparagus with water. Cover and cook until just tender, but still firm. Drain and set aside. Lightly brush butter over one side of bread slices. Place half of the bread, buttered side up, in a greased 13 x 9 x 2-inch baking dish. Sprinkle with 1/2 cup cheese. Layer with asparagus and ham. Cover with remaining bread, buttered side up.
Bake rolls in round pizza pan at 350° until golden brown, approximately 15 minutes; cool. Mix mayonnaise, cream cheese and onion; spread over cooled crust. Spread vegetables on cheese mixture, slicing black olives around. Sprinkle 2 cups shredded Cheddar cheese over all. Serve cold. Can use fruit in place of vegetables.
Brown hamburger and chopped onion. Put all in a large electric roaster and simmer slowly. Makes enough for 12 to 14 dozen buns.
Cook hot dogs (grilled or in hot water) until done. Place in buns; top with relish or chili sauce, diced green pepper, onion and tomato. Sprinkle with Mozzarella cheese.
Mix all ingredients until smooth, about 3 minutes. Pour into 2 greased and floured loaf pans. Bake at 350° for 45 minutes or until done. Punch holes in cake with wooden spoon handle.
Wash chicken wings; cut off tips. Mix soy sauce, brown sugar, mustard and garlic salt. Marinate wings in sauce for 2 hours. Bake at 375° for 1 hour. Serve warm.
Preheat oven to 350°. Mix together hash browns, sour cream, soup, 1 stick melted magarine, cheese and onion. Spread into 9 x 13-inch pan.
Scrape carrots and cut into strips 1/4 inch thick and 1 1/2 inches long. Place strips in a buttered casserole dish and sprinkle with salt and pepper. Dot with brown sugar and butter. Bake in a moderate oven (350°) for 1 1/2 hours. Carrots may be sliced into thin slices instead of strips, if desired.
Combine first three ingredients and form into 2 balls. Roll in chopped pecans. Keep refrigerated.
Warm the evaporated milk. Add hot water. Add 1/2 cup sugar and salt.	Stir to dissolve the sugar and salt. Sprinkle yeast over the 1/2 cup of warm water. Add the sugar and stir well. When yeast is dissolved, add to milk mixture. Add oil with flour 2 cups at a time.	Beat well after each addition with electric mixer. Knead lightly, dough will be soft. Grease top of dough with oil and cover. Let rise to double, then punch down.	Let rise again. Form	into desired buns, roll, kolaches or cinnamon rolls. Makes about 8 dozen rolls. Bake in 400° oven for about 15 to 20 minutes or until golden brown. These freeze very well.
Dip chicken cutlets in flour. Cook in margarine in frying pan. Add peas with juice, mushrooms and white wine.
Peel eggplant and boil until very tender. Drain and mash well. In another bowl, beat the egg adding the sugar, salt, baking powder and flour. Mix well. Add mashed eggplant and mix. Drop mixture by teaspoonfuls into hot oil and fry until golden brown. Drain on paper towels. Serve hot.
Cook and drain macaroni. In saucepan, saute onion in butter. Add soup, milk, cheeses and seasonings. Heat, stirring often. Thaw peas slightly to separate. Combine macaroni, sauce, tuna fish (or shrimp) and 1/2 package peas, tossing lightly to blend. Pour into 2-quart casserole dish. Bake for 30 to 40 minutes in a 350° oven. Garnish with remaining peas. Serves 6.
Combine all the vegetables in a large bowl. Mix the salt, sugar, oil, vinegar and water. Pour over vegetables and marinate several hours. Just before serving, drain off liquid. Serve salad on lettuce leaves or in a salad bowl. It is delicious!
Cut muffins in half. Mix all ingredients and spread on muffin halves. (At this point they can be frozen for future use.) Bake at 350° for 20 minutes. Cut in quarters to serve. (I like to cut each muffin half into sixths.) Makes 72 bites if cut in quarters.
Dredge each steak in seasoned flour. Dip into milk and egg wash and dredge in flour again. Deep fry and serve with cream gravy, the recipe of which is in the soups, salads, and sauces section of this same cookbook.
Heat milk (water), margarine and honey to lukewarm (100° to 110°). In a medium bowl, blend the yeast, salt and wheat flour. Slowly add liquid to wheat flour mixture. Beat with spoon 200 to 300 times. Add 1 1/2 cups flour at a time, until it is the right consistency to roll out (4 to 5 cups flour). Knead, put into a greased bowl and let rise 40 to 45 minutes.
Scald milk, stir in sugar and salt. Cool to lukewarm. Measure warm water into large bowl. Sprinkle yeast in; stir well until dissolved. Add lukewarm mixture, egg and 2 cups of flour, beat until smooth; stir in enough remaining flour to make a soft dough. Cover, let rise in warm place for about 30 minutes. Punch down and shape into 2 dozen rolls. Let rise for 30 minutes. Bake in hot 400° oven for about 15 minutes.
Mix water and sugar. Add orange juice, pineapple grapefruit juice and bananas. Pour into appropriate freezer container and freeze. About 1 hour before serving, remove from freezer. Add 1 quart club soda per 2 quarts banana punch.
Mix Raisin Bran, flour, soda and salt. Cream together the shortening and sugar; add beaten eggs and buttermilk, blending together. Add to the dry ingredients and mix well. Mixture will fill a 5-quart ice cream bucket and will keep up to 6 weeks in the refrigerator. Bake muffins at 400° for 15 to 20 minutes.
Combine cocoa, flour and sugar in medium bowl. Add beaten egg yolks and 1/2 of milk. Stir until smooth. Add remaining milk and vanilla. In iron skillet, melt 2 tablespoons butter. Pour pie filling into skillet and stir constantly on medium heat until filling has thickened. Pour pie filling into already baked 9-inch crust. Prepare meringue by beating egg whites, 1/4 cup of sugar and 1/2 teaspoon vanilla until stiff peaks form. Spread over pie filling, making sure meringue covers pie filling and crust. Bake in a 350° oven until meringue is golden brown.
Sprinkle meat with tenderizer, then sprinkle with onion soup mix. Pour steak sauce and water over meat. Marinate overnight. Bake at 350° covered for 3 hours.
Preheat oven to 450°. Heat butter in a small pan and saute the onions. Combine cooked spinach, onions, milk, eggs and Mozzarella cheese in a bowl. Blend well. Turn into a shallow baking pan and sprinkle with both crumbs and Parmesan cheese. Bake 15 minutes. Serves 6.
Combine all ingredients except cheese. Bring to a boil. Remove from heat. Let stand 10 minutes. Place a layer of rice mixture into greased casserole. Add a layer of cheese. Repeat layers. Bake at 350° for 10 to 15 minutes. Serves 4.
Grease Bundt pan. Melt oleo, brown sugar and water. Boil 2 minutes. Cut biscuits in half and children can make each into a ball and drop in sugar mixture; then toss them into Bundt pan. Bake at 350° for 25 minutes. When cool, children can "pick off" a biscuit. Monkeylicious!
Cook zucchini and sugar for 15 minutes. Add pineapple juice and lemon juice. Cook for 6 minutes. Remove from heat and add jello. Stir well and seal in jars. Makes 5 pints.
Bring to boil 1 1/2 sticks butter, 1 cup water and 4 tablespoons cocoa. Add flour, granulated sugar and salt. Beat in eggs, sour cream and baking soda. Pour in greased sheet cake pan. Bake at 350° for 20 minutes.
Cut up stew beef and onion; fry until tender in some oleo. Add water, Gravy Master, salt and pepper. Add beef bouillon cubes, soy sauce and crushed pineapple. Add flour and water mixture to thicken. Serve on rice or mashed potatoes. Serves 5.
Heat olive oil in Dutch oven. Add onion, bell pepper, celery, mushrooms, zucchini, fresh tomatoes, herbs and salt. Saute over medium heat until onion is soft; add can of tomatoes, tomato paste, honey and black pepper. Bring to a boil, then simmer partially covered for about 30 minutes. Add garlic and cook for 10 minutes. Add parsley last.
Tear up slices of bread; place in greased baking dish (9 x 13 x 2-inch). Brown and drain sausage; spread meat over bread. Sprinkle with grated sharp Cheddar cheese. Beat together eggs, milk, salt and pepper. Pour over mixture in baking dish. Bake in preheated 350° oven 35 to 40 minutes.
Cook spaghetti; drain and rinse well. Add rest of ingredients. Mix lightly with fork. Place in 3-quart casserole; add or sprinkle 1/2 cup grated cheese over mixture. Refrigerate at least 1 hour before baking or fix the day before. Bake at 350° for 1 hour or until mixture starts to bubble. Bake uncovered.
Cream together cream cheese, peanut butter, and vanilla. Beat in sugar, then fold in Cool Whip. Spread in a prepared crust. Shave chocolate over top or drizzle with hot (bottled) fudge sauce.
Combine all ingredients, except pectin, in a large Dutch oven; bring to a boil. Boil 6 minutes, stirring frequently. Stir in pectin; continue boiling 3 minutes longer, stirring frequently. Remove from heat; skim off foam with a metal spoon. Quickly pour into hot sterilized jars, leaving 1/2-inch head space. Seal with 1/8-inch layer of paraffin and cover with lids. Yields 7 half-pints.
Mix all together. Bake at 350° about 45 minutes. Can be frozen. Serves at least 6.
Measure cereal into large bowl; set aside. Microwave chocolate chips, peanut butter and butter in 1-quart microwavable bowl, uncovered, on High 1 minute; stir. Microwave 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour chocolate mixture over cereal in bowl, stirring until evenly coated. Pour into large plastic food storage bag. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in the refrigerator. Makes 9 cups snack.
Boil carrots until tender in 2 cups water. Add all other ingredients. Simmer for 2 hours.
Spread crackers on a large cookie sheet. Sprinkle nuts over the crackers. Bring oleo and sugar to a boil and then boil for three minutes. Pour over crackers and bake at 350° for 10 to 15 minutes.
Combine all but last 3 ingredients. Place in large rectangular dish and top with chips, cheese and almonds. Let stand in refrigerator overnight. Bake at 400° for 20 to 25 minutes. Serves 8.
Mix eggs and sugar; add Eagle Brand milk and vanilla. Pour in ice cream freezer. Fill with milk. Freeze with ice and salt.
Remove skins from peaches by dipping in boiling water, then transfer to ice water. Heat wine and sugar until sugar dissolves. Add vanilla bean. Halve peaches; cook in syrup 10 minutes over low heat. Cool at room temperature. Serve garnished with a cookie.
Mix all ingredients. Put in baking pan and bake at 350° for 35 minutes.
Combine all ingredients in a heavy skillet. Heat slowly until the cheese melts. Serve at once with hot rolls. Don't overcook!!!
Brown meat together. Add chili mix, tomatoes and Ro-Tel. Let simmer for 1 hour.
Fry sausage and ground beef; drain well. In medium size microwave-safe bowl, melt cheese on High, stirring often. Combine melted cheese, spices and meats; mix well. Spread on rye bread slices. Place on cookie sheet and place under broiler for 2 to 3 minutes.
Drain the sweet potatoes and place in buttered casserole dish (9 x 9-inch). Place apples on top. Mix lightly. Break butter and place on top. Sprinkle with nutmeg. Bake at 350° for 30 to 40 minutes.
Mix and press into 9 x 13-inch pan crackers, oleo and sugar. Chill. Prepare 1 container Cool Whip. Whip and combine with cream cheese and confectioners sugar. Top with cherry pie filling.
Combine water, syrup, sugar and salt to cook to 234° on candy thermometer. Add half of the syrup, 1 teaspoon at a time, to well beaten egg whites, beating constantly. Continue cooking other half of syrup until it reaches 270°. Pour into egg mixture; beat until high gloss changes to dull. Fold in vanilla. Drop by teaspoons onto wax paper. Makes 48.