HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place meat on bottom of a 9 x 13-inch casserole dish. Cover with kraut. Sprinkle with brown sugar and top with French onion soup (do not dilute). Cover and bake at 350° for 3 to 4 hours or until tender. Uncover the last 1/2 hour.
Brown hamburger and onions. Cool and toss with lettuce, beans and cheese. Mix with dressing.
Mix flour, sugar and cinnamon into a large mixing bowl. Make a well in center and pour remaining ingredients into well. Combine. Pour into a greased and floured tube pan. Bake in preheated oven at 350° for 1 hour and 15 minutes or until cake is done.
Mix well and chill. Then add 1 green pepper, 1 red pepper, 1 red onion, 1 tomato, 1 head of broccoli, 8 oz. Cheddar cheese. Chop vegetables and add to pasta mixture.
Cook 20 minutes on medium-high or until potatoes are tender. Then add 1 can of Carnation milk.
Cook chicken in boiling water. Shut heat off. Let chicken sit in water for 10 minutes. Cut into small pieces. Combine with all other ingredients. Cover with Parmesan cheese. Cover with foil. Bake at 300° for 40 minutes.
Melt margarine in skillet over medium-high heat. Add turkey; brown on both sides. Add onion; saute 1 to 2 minutes. Stir in soup, diluted with water, and season with pepper. Reduce heat, cover and simmer 20 minutes, turning once. Remove turkey to heated serving dish. Add cheese to sauce remaining in skillet; stir until melted. Pour cheese sauce over turkey; serve with cooked white rice. Garnish with additional green onion if desired.
Melt chocolate. In a large bowl, cream together Crisco and sugar. Add eggs and vanilla. Beat well. Add dry ingredients and beat 1 minute. Add chocolate and 1/2 cup walnuts. Turn batter into greased 13 x 9-inch pan. Top with 1/2 cup walnuts. Bake at 350° for 20 to 25 minutes.
Prepare graham cracker mixture. Press into lightly greased 9-inch spring-form pan. Beat cream cheese in mixer bowl for 2 to 3 minutes or until smooth. Stir in 1 teaspoon vanilla. Beat in 1/2 cup sugar and eggs gradually. Pour into prepared pan. Bake at 375° for 20 minutes. Let stand for 15 minutes. Mix sour cream, remaining 1/4 cup sugar and vanilla in bowl. Spread over cheesecake. Sprinkle with graham cracker crumbs. Bake at 475° for 10 minutes. Cool in pan. Chill until firm. Topping will be soft when warm and firm when chilled. Yield: 12 servings.
Mix together. Place in 9 x 13-inch pan. Sprinkle bread crumbs over top. Dot with butter. Bake at 350° for 45 minutes.
Beat butter for about 20 minutes until fluffy. Add powdered sugar, whiskey and vanilla. Slowly add almonds. Gradually add flour until dough is soft. Dough could be chilled for an hour, but not necessary. Roll into balls and bake 15 minutes at 350° on ungreased cookie sheet. Cool, then sift powdered sugar generously over each.
In a medium saucepan, cover onions with water. Bring to a boil and cook for 1 minute. Drain. Put onions in an 8-inch square baking dish. Mix egg, cream, salt and pepper. Pour over onions. Top with cheese and sprinkle with paprika. Bake at 350° for 25 minutes. Serves 6.
Put oil, sugar, mustard and salt in blender. Add onion juice, with blender running, remove cover and add vinegar.
Cut steak into small pieces. Salt and pepper steak and place in crock-pot. Add celery, green onion, parsley flakes and garlic powder. Pour soup and water on top. Cook on low overnight.
In a saucepan, combine all ingredients, except carrots. Bring to a boil only. Remove from heat. Drain carrots and add to the liquid mixture. Chill at least 1 day before serving.
Mix all ingredients in large bowl. Firmly shape meat mixture in 2-quart oblong baking dish, into 8 x 4-inch loaf. Bake at 350° for 1 1/4 hours or until meat is no longer pink (160°). Drain off fat, reserving 2 tablespoons drippings. Combine remainder of can of soup, 1/4 cup water and reserved drippings in small pan; heat. Serve over meat loaf. Makes 6 servings.
Scald milk, cream and butter. Pour over potatoes and salt, then cool real good. Add flour. Makes 20 lefse.
Toss all except potato chips. Top with potato chips. Bake at 400° for 15 minutes.
Cream butter, sugar, eggs and flour. Add vanilla and buttermilk. Mix well and pour into unbaked pie shell. Bake at 350° for 35 minutes.
In skillet, cook ground beef and onion until meat is browned and onion is tender. Drain fat. Stir in undrained can of tomatoes, undrained kidney beans, uncooked rice, green pepper, chili powder, garlic salt, 1/2 cup water and 1/2 teaspoon salt. Bring to boiling; reduce heat. Simmer, covered, 20 minutes, stirring occasionally. Top with cheese. Cover and heat until cheese melts. Top with chips around edge.
Dissolve jell-o and set 2 cups of jell-o aside. Drain pineapple. Mix pineapple and Jell-o and strawberries. Refrigerate, when almost set take out of refrigerator. Put a layer of marshmallows and some nuts on top of the Jell-o. Spread whipped Dream Whip on top (1/2 of Dream Whip). Mix rest of Dream Whip with the 2 cups of Jell-o which was set aside. Put on top. Then sprinkle with nuts.
Cook the first 3 ingredients in lightly salted water until tender. Drain. Melt butter in saucepan. Stir in flour and cook for 1 minute, stirring constantly.	Slowly add milk; stir	until thickened. Add cheese; blend until melted. Preheat oven to 325°. Layer the drained cabbage mixture and cheese sauce	in a greased casserole.	Make several layers, ending with sauce. Bake until bubbly. Top with crumbs (we use cornbread crumbs that are sprinkled with poultry seasoning or you could use cornbread stuffing mix). Return to oven until lightly browned. Makes 4 servings.
Cook and drain spaghetti. Mix butter, eggs and Parmesan cheese with spaghetti. Place in 10-inch buttered casserole. Add cottage cheese on top. Top with ground beef. Pour spaghetti sauce or stewed tomatoes over the top. Bake, covered, at 350° for 30 minutes. Top with Mozzarella cheese when almost done.
Mix everything, except chicken, Doritos and cheese. In a 3-quart casserole dish, layer Doritos, soup mixture and chicken, repeating layers. Bake at 350° for 30 minutes. Top with grated cheese and return to oven for 5 minutes to melt cheese.
Sift dry ingredients into mixing bowl; cut shortening. Combine egg and milk and add to the dry mixture. Add banana and stir just enough to combine. Fill greased muffin tins 3/4 full. Sprinkle cinnamon sugar over each. Bake at 425° for 20 to 25 minutes. Makes 12 muffins.
Melt butter in a large skillet with metal handle or heat-proof serving dish. Add oil, half of the parsley, garlic powder, salt, cayenne and lemon juice. Mix well. Add shrimp, tossing gently with butter mixture. Arrange in skillet in single layer. Bake in 400° oven for 8 to 10 minutes. Sprinkle with remaining parsley and garnish with lemon wedges.
For each serving, place 1 scoop of lemon, lime or orange sherbet or vanilla ice cream in a tall glass. Fill with cranberry juice cocktail, chilled.
Prepare cream sauce in double boiler. Pour over carrots and onions. Bake at 350° until thoroughly heated.
Sift together flour, baking powder and salt. Cream shortening until soft, gradually beat in sugar until light and fluffy. Beat in eggs and vanilla. Add flour mixture alternately with mashed bananas. Blend well after each addition. Drop by tablespoons onto ungreased cookie sheet. Sprinkle tops with cinnamon, sugar, chopped nuts or coconut. Bake at 375° for 12 minutes. Cool on rack. Makes approximately 3 dozen.
Cream oleo and sugars. Blend in egg, pineapple and vanilla. Sift flour with other dry ingredients. Add to cream mixture and mix well. Stir in pecans and coconuts, if desired. Drop by rounded teaspoonfuls on greased cookie sheets. Bake at 400° for 8 to 10 minutes or until done.
Beat eggs lightly. Stir in potatoes, cheese and seasonings. Turn into buttered 10-inch glass pie plate or shallow casserole. Scatter bacon on top. Sprinkle with paprika. Can refrigerate overnight. Place cold dish in oven and bake at 350° for 40 minutes. If baking immediately, reduce by 10 minutes.
Grind cranberries. Grind or chop walnuts. Cut grapes in half, removing seeds if necessary. Place the ingredients in a large mixing bowl. Add sugar and pineapple. Cover and marinate overnight in refrigerator. Add whipped topping just before serving. Yield: Approximately 20 servings.
Prepare and cut chicken in pieces. Let stand in water while preparing casserole. Grease a long baking dish with butter. Sprinkle rice in dish evenly. Mix the two cans of soup and milk in mixing bowl. Pour over rice. Place chicken on top of soup. Sprinkle 1 envelope onion soup mix over chicken. Cover dish tightly with foil. Place in a 325° to 350° oven for 2 hours.
Mix rhubarb and sugar together and set aside. Mix remaining ingredients together and blend well. Stir in rhubarb mixture. Bake at 350° for 50 to 60 minutes.
Cook rice using chicken stock. Fifteen minutes before rice is done, add your vegetables (chopped) and seasonings and herbs. When rice is done you may need to add more chicken stock if rice is too dry.
Mix solid and oil Crisco slowly. Add flour. Coat pans. No need to add anything else. Refrigerate remainder in covered jar for future use. Keeps 3 months.
Brown bacon and onion; set aside. Brown ground beef until crumbly, then drain. Combine bacon, onion, ground beef and all remaining ingredients; mix well. Pour into casserole dish. Bake, uncovered, at 300° for about 1 1/4 to 1 1/2 hours. Great as a side dish at a barbecue, but can also serve as a main dish.
Mix vinegar, sugar, honey, paprika and mustard together. Boil 3 minutes. Cool. Add remaining ingredients and shake well. Refrigerate. Great for salads but especially good on apple salad or spinach salad.
Dissolve gelatin in boiling water. Add water to pineapple juice to make 1 cup. Add to gelatin mixture. Stir in cranberries and pineapple. Pour in 2-quart flat pan and refrigerate until firm. Blend in softened cream cheese, sugar, sour cream and vanilla. Spread over salad. Sprinkle with nuts.
Mix together the eggs and brown sugar; add oil, then add all of the fruit and 1 cup of flour. Add the nuts and grape juice and finally the 4 cups of remaining flour, salt, baking powder, cinnamon and nutmeg. Bake at 300° for 1 1/2 hours. Makes several fruit cakes depending on the size of pans used.
Mix all ingredients together except dry bread crumbs, butter and tartar sauce. Shape into 8 patties, gently squeeze out excess liquid. Coat each side in bread crumbs. Cook in butter or Crisco until golden brown on each side. Serve with tartar sauce and lemon wedges.
Combine pineapple, sour cream, yogurt and lemon juice. Gently stir in cherries, banana and pecans. Spoon into 12 paper baking cups in muffin pans. Cover and freeze for 2 to 4 hours.
Beat 3 egg yolks. Add rind of 1 lemon and the juice of 2 lemons. Add can of condensed milk and stir until thick. Crush 1/2 box of wafers and put on bottom of 8 x 8-inch pan. Pour mixture over crumbs, then spread the whipped cream over mixture. Add the remaining crushed wafers and refrigerate for several hours before serving.
In large pot, bring 5 cups water to a boil. Add salt and pepper to taste. Prepare, then add the carrots; prepare and add the onion; prepare and add the potatoes. After potatoes are just tender, add margarine and let melt. Mix together 1 cup milk and flour and stir into soup, stirring constantly (will be very thick). Add 1 1/2 cups more milk and let simmer for 15 minutes.
Mix all ingredients together and pour over cucumbers. Stir together and chill any leftovers.
Dissolve gelatine in cold water. Add boiling water. Add pineapple, sugar, salt and lemon juice. Mix well. Put in refrigerator to cool. When partly jelled, add Dream Whip.
Mix cake mix, 1/3 cup butter and egg together. Press in ungreased 9 x 19-inch pan. Bake 8 to 12 minutes. Pour marshmallows on top and bake 1 to 2 minutes. Melt syrup, 1/4 cup butter, vanilla and peanut butter chips in microwave. Stir in Rice Krispies and salted peanuts. Spread on top of marshmallows with spoon. Cool and cut into squares.
Combine grated onion with mashed potatoes. Add salmon and egg. Add bread crumbs to mixture so that it is firm, but not dry. Shape it flat on large spatula and slide it into preheated oil in frying pan. Fry about 1 minute on each side until brown. Serve hot. (Can use leftover cooked fish instead of salmon.)
Press broccoli between paper towels to remove excess moisture. Combine eggs, cornbread, onion, cheese, butter and seasonings. Stir well, then stir in broccoli. Pour mixture into greased 8-inch square pan. Bake at 375° for 25 to 30 minutes or until golden brown. Cool slightly and eat.
Mix together dry ingredients; add oil, carrots and eggs one at a time. Pour into floured cake pan and bake for 45 minutes at 300°.
Preheat oven to 375°. Boil sweet potatoes until done. Peel the potatoes. In a mixing bowl, mash the sweet potatoes. Add butter or margarine, sugar and crushed pineapples. Mix until blended well. Place in pan and then in the oven for 15 minutes. Let cool. Serve.
Cream sugar, shortening and vanilla. Add one egg at a time; beat well. Make paste of food coloring and cocoa. Add to sugar mixture. Sift flour and salt. Add flour and buttermilk alternately, a little at a time, mixing well after each addition. Begin and end with flour. Combine vinegar and soda; add to batter. Pour into 2 (8-inch) pans. Bake at 350° for 30 minutes or until cakes tests done. Let cool and split layers.
Stir well until all is blended. Pour into 9 x 13-inch baking dish. Bake for 20 minutes at 350°. Even better reheated!!
Cook bacon until crisp; drain and set aside. Saute onion until golden brown. In a 3-quart microwave dish, add potatoes, chili powder, butter, salt, pepper and sauteed onion. Cover dish with plastic wrap. Microwave for 15 minutes until tender. Stir halfway through cooking. Add crumbled bacon and serve.
Place potatoes in large baking dish and put green beans on top. Sprinkle celery and onion on top. Mix soup and milk together and pour 2/3 over green beans. Place steak on top and spread remaining soup mixture on top. Cover with foil and bake for 1 1/2 hours at 350° until done. Remove foil last 15 minutes to brown meat slightly. (Corn may be substituted for green beans and/or pork chops for steak.)
Melt margarine. Add sugar, creaming well. Add eggs one at a time, beating well after each addition. Add flour, drained pineapple and coconut. Pour into unbaked pie shells. Bake at 350° for 30 to 40 minutes.
Spread bread with mayonnaise and peanut butter. Add sliced banana and lettuce. Sprinkle with wheat germ for extra nutrition.
Put pineapple in baking dish. Add cream cheese and marshmallows. Mix egg, sugar, flour and pineapple juice. Cook until thick. (Microwave on High 3 or 4 minutes or until thick.) Pour over pineapple mixture. Spread grated cheese on top. Bake at 350° until bubbly (about 15 minutes).
Cream Crisco and sugars. Add vanilla and eggs. Mix well, then add flour and mix. Stir in cornflakes, oats and coconut. Drop by teaspoon onto ungreased cookie sheet. Bake at 350° for 8 to 10 minutes.
Cook frozen spinach according to package directions; drain. Blend or process garlic 5 to 10 seconds. Add cooked spinach, milk, salt and hot pepper sauce; cover and blend or process until smooth. Add cheeses; cover and blend until smooth. Transfer all to saucepan. Cook and stir over medium-low heat 4 to 5 minutes. Transfer dip to small serving bowl. Sprinkle with chopped tomato. Serve with toasted pita wedges or crackers.
Mix together thoroughly; cover and chill 24 hours or longer. Divide mixture into 4 amounts. Roll each into long logs. Place and roll into handiwipes tightly and tie ends. Bake at 225° for 4 hours. Use broiler pan so grease will run off. Unroll after cooked. Pat with toweling to get grease off.
Cook the carrots and green beans in a minimum of salted water until they are barely tender and drain immediately. Combine the first 7 ingredients in a large bowl and toss together. Combine the cheese, olive oil, vinegar and seasonings and whisk until smooth. Pour the dressing over the salad, toss until everything is thoroughly combined and put in the refrigerator to chill for several hours. Serves 4 to 6.
*Or, 1 (12 ounce) tomato sauce and 1 cup water or tomato paste and whole tomatoes and little water.
Cook the flour and milk until thick; cool. Cream the sugar, butter and vanilla well; add to cooled mixture. Beat with mixer until right consistency to spread. Should resemble whipped cream.
Brown beef and drain well. Add other ingredients and simmer for about 1 1/2 hours. Season to taste.
Melt butter or margarine. Add milk. Gradually add 2 pounds sifted powdered sugar, vanilla, and pecans. Mix using hands. Mix in salt. Make into balls about the size of walnuts. Let stand 1 or 2 hours or until they become a little dry. Melt chocolate in top of double boiler. Add 1/4 pound or 1 block of paraffin. Be careful, it is very flammable. With a fork, put each ball into chocolate mixture, one or two at a time. When completely covered, remove to an oiled or buttered platter. Let stand until they harden.
Whip lemonade, pineapple and juice and strawberries in blender at high speed. Add ginger ale and pour over ice.
Mix soups and tomatoes together. In casserole dish (7 1/2 x 11 1/2-inch), put a layer of chicken. Spread part of soup mix over chicken, 1/2 of cheese and a layer of Doritos. Repeat with rest of ingredients same way. Bake at 350° until brown.
Fry bacon crisp and break in pieces. Mix with dried beef. Put on bun. Mix relish, onion and chili sauce. Put this on top of bacon and dried beef. Add American cheese on top. Wrap in foil and put in oven for 20 to 25 minutes or until cheese melts.
Coat noodles with oil while still warm. Mix together next 7 ingredients. Slice cucumbers and onions very thin. Mix all together at least 4 hours before serving. Overnight is best. Cucumbers and onions may be added as eaten.
Cut Twinkies longways and lay in an oval baking dish. Cover Twinkies with cherry pie filling; top with Cool Whip.
Sift flour, baking powder and salt together. Cream eggs, sugar, vanilla and lemon together.
Mix together all ingredients, except the Ritz crackers and margarine. Pour in baking dish. Crush the Ritz crackers and sprinkle on top. Melt margarine and drizzle on top of crackers. Bake at 450° until brown.
Mix cake mix with eggs, water and oil. Drain pineapple. Mix all together in long cake pan. Grease and flour first. Pour in and bake for 30 to 45 minutes. While cake is still hot, mix icing. Put sugar and margarine in pan. Bring to a boil. Take and pour over hot cake. First take a knife, put holes in cake. Mix nuts and coconut icing. Pour over cake; let cool.
Heat oven to 325°. Cream butter and vanilla; add sugar, creaming mixture until light and fluffy. Blend in water, then stir in flour, mixing well. Add pecans. Shape into 1-inch balls. Roll in colored sugar. Place 1-inch apart on ungreased cookie sheets. Bake for 20 minutes or until firm to the touch. Cool before removing from cookie sheet. Yields 3 dozen.
Place shredded cabbage in large bowl. Sprinkle with 1 tablespoon vinegar. Cover with ice and water; let stand 1 hour. Soften the cream cheese; add cream and 2 tablespoons vinegar, a little at a time, beating until smooth. Season with sugar, dry mustard and salt. Drain cabbage and dry well in paper towels. Combine with diced apples; pour dressing over salad and toss. Garnish with apple slices and pepper strips.
Have cheese at room temperature. Combine all ingredients except pecans in mixer. Chill. Shape into 2-inch balls and roll in chopped pecans. Chill until ready to serve. Yields 2 balls.
Dump everything in a bowl; mix, then pour into buttered pan. Cook, uncovered, 30 minutes at 350°.
Stir together all dry ingredients; then add remaining ingredients. Mix well. Bake at 375° until a toothpick comes out clean (about 1 hour).
Spray 13 x 9-inch pan with Pam. Roll one package of crescent rolls out on wax paper and place in bottom of pan. Mix cream cheese, sugar, egg yolk, vanilla and lemon juice together and spread on top of dough. Roll out second package of crescent rolls and place on top of cream cheese filling. Brush top with egg white. Bake at 350° for about 20 minutes or until brown. Cool and cut in squares. Best if done the night before needed. Refrigerate.
Preheat oven to 350°. Beat together margarine and sugar until creamy. Add eggs and vanilla; beat well. Add flour, baking soda, cinnamon and salt. Mix well. Stir in raisins and nuts; mix well. Drop by rounded tablespoonfuls onto an ungreased cookie sheet. Bake 10 to 12 minutes. Yield: 4 dozen.
Mix pineapple to softened cream cheese. Add pecans and mix. Use knife to spread on any type of cracker.
Saute celery and onion in margarine. Add the sausage and combine with remaining ingredients. Heat on low until cheese melts.
In a skillet, use shortening if needed, brown chops; drain. Stir in soup, 1/4 cup water, carrots, onion and sage. Cover; simmer for 15 minutes. Add green pepper; cook 15 minutes more or until done, stirring occasionally.
I boil the hamburger for a few minutes and then drain to remove excess fat. Combine all ingredients and simmer until sauce is desired consistency.
Flour pieces of chicken and brown in small amount of oil. Melt butter in shallow baking dish or pan. Cover bottom with layer of rice. Place chicken pieces on top of rice. Add mushroom soup and chicken broth. Add water. Salt and pepper to taste. Spread soup over chicken and spread it around. Bake at 350° for 1 hour.
Mix sugar, flour, and salt in heavy saucepan. Add milk, and cook over medium heat, stirring constantly, until thickened. Lower heat, cover and cook 10 minutes longer, stirring occasionally.
Combine flour, oregano, salt, pepper and garlic powder. Rub mixture on both sides of all chops. Brown chops in oil on medium high. Drain pineapple juice from pineapple chunks. Set chunks aside. Combine juice with 3/4 cup pineapple juice, water, brown sugar, dried onion and tomato paste. Stir until well blended. Place chops in crock-pot. Pour juice mixture over chops. Sprinkle raisins over top. Cover and cook on high 3 to 3 1/2 hours or on low 6 to 7 hours. Add pineapple chunks. Cook on high 10 minutes.
Combine all the ingredients, stirring well. Store mixture in an airtight container. To serve, place 1 tablespoon plus 1 teaspoon mixture in a cup. Add 1 cup boiling water, stirring well. Yields 14 cups.
Mix everything together but chicken. Place chicken in shallow pan or baking dish. Pour sauce over chicken and bake uncovered at 350° for 1 to 1 1/2 hours. (For glass pans, bake at 325°.) Serves 4.
Sift flour, sugar and salt in large bowl and set aside. In saucepan put butter, water and cocoa and bring to boil. Pour over flour mixture. Add buttermilk, eggs, baking soda and vanilla. Pour into greased cookie sheet with sides and bake at 400° for 12 - 15 minutes. Frosting: Put 1/3 c. buttermilk, 1/4 c. cocoa and a stick of butter in saucepan and bring to boil. While boiling add 1 lb powdered sugar, pinch of salt and 1 tsp. vanilla. Pour over warm brownies. These are my Grandmother's brownies and they are heavenly!!
Cook meat. Spread into bottom of greased 9 x 13-inch dish or pan. Mix together remaining ingredients and pour over meat. Bake at 350° for 5 minutes.
Melt butter in 14-inch Dutch oven. Add the chicken and cook until all the meat is white, turning occasionally.	Stir in tomato soup and spaghetti sauce. Cook 1 1/2 hour with 14 coals on top and 14 coals on the bottom. Maintain 14 coals on top and bottom by replenishing as needed.
Cream butter and sugar. Add vanilla and rum extract. Add eggs, one at a time, mixing well. Add flour that has been sifted three times. Add milk in small portions as other ingredients are added to improve texture. Bake approximately at 275° for 1 hour and 40 minutes. Test with toothpick for doneness. Bake in a large tube pan or 2 smaller ones.
Cream butter and add sugar gradually until very light and fluffy. Beat in eggs one at a time. Fold in sour cream and vanilla. Add flour which has been sifted with baking powder and salt.
Combine sugar, Karo syrup, butter and nuts; but do not stir. Cook until amber in color. Remove from fire. Add water and soda. Stir and pour over one gallon of popped corn. This makes 20 popcorn balls, or stir and let loose like cracker jacks.