HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown hamburger with pepper and onion. Mix together soups and milk; pour in enough for desired consistency. Spoon mix into muffin tins, greased and lined with biscuits. Sprinkle with Parmesan cheese and bake at 375° until biscuits are browned. Heat remaining soup mix and spoon over rolls when served.
Mix ingredients in order. Pour hot water over mix and bake at once. Drop by teaspoon onto greased baking sheet and bake at 375° for 5 to 8 minutes. Let cool.
Fry onions in butter. Add vinegar, sugar and flour. Mix well and add tomato juice and water. Cook limas 5 to 10 minutes. Add the sauce and bake at 350° for 30 minutes. Fry ham cubes with onions, if desired.
In heavy saucepan mix sugar and flour together and add hot water. Beat egg yolks and add to pan along with butter and lemon. Cook and stir constantly. Beat egg whites and fold into lemon mixture. Pour into a baked pie shell and chill until set.
Melt margarine over low heat. Add flour, salt, sugar, onion salt, curry powder and ginger. Stir in milk and chicken stock gradually. Add soup and chicken. Simmer until thickened. Serve over rice.
Combine tomatoes and baking soda. Melt butter in saucepan. Add flour. Cook and stir 2 to 3 minutes. Slowly pour in heated milk. Stir until mix is smooth and thick. Add tomatoes, cheese, eggs, mustard and cayenne. Season with salt. Cook over low heat. Stir until cheese melts and mix is smooth. Serve over toast. May easily be doubled. Serves 4.
Heat oven to 400°. Beat margarine with electric mixer unti light. Fold in sugar, eggs, vinegar, corn meal and vanilla, but do not beat; pour into pie crust and bake. Reduce heat to 325° at once. Bake about 45 minutes or until pie is just set. Shield crust with foil if needed to prevent overbrowning.
Prepare pork chops, trimming excess fat. Dredge chops in Tarragon Flour. Brown in oil on both sides using medium-high heat. Pare and slice potatoes thin. Slice onions thin. Add water to skillet with browned pork chops; stir well. Cover and cook on medium-high for 10 minutes. Add potato slices; cover. Add onion slices, ringed. Cover and cook, adding water to keep gravy. Add sliced apples and sugar when almost done. Total cooking time is approximately 40 minutes.
Combine graham cracker crumbs, 1 stick melted margarine and 1/2 cup confectioners sugar in bowl. Press into bottom of 9 x 13-inch pan. Beat egg whites, remaining 2 cups confectioners sugar and remaining stick of softened margarine in mixing bowl on high speed for 10 minutes. Pour over crumb crust. Spoon pineapple over cream layer. Arrange bananas on top. Spread Cool Whip over bananas. Sprinkle with nuts and cherries. Chill for 15 minutes.
Beat eggs until fluffy. Mix in flour and sugar. Mix thoroughly. Pour batter into greased and floured 9 x 9-inch pan. Bake at 375° for 15 to 20 minutes or until golden brown. Cool and cut into squares.
Heat oven to 350°. Line 24 muffin cups. Prepare cake mix as directed only substitute the applesauce for the water and beat in the cinnamon. Spoon into lined cups. Gently press a caramel in the middle of each cup (the caramel will stick to the bottom during baking). Bake 20 minutes or until wood pick inserted in center comes out clean. Cool in pan on a wire rack 5 minutes before removing cupcakes from pan to wire rack to cool completely.
Combine ingredients and pour over chicken. Marinate for 2 hours, turning occasionally. Great broiled or grilled.
Blend all ingredients together and place in a casserole dish. Bake at 350 degrees for 90 minutes. Can also place in crock pot.
Put ribs in roasting pan with sauerkraut, salt and pepper. Bake in oven at 350° for 1 1/2 hours. Combine flour and baking powder with milk and eggs. Drop spoonfuls of dough in sauerkraut. Cover tightly and bake 30 minutes;	remove from kraut and use the kraut juice.
Cut the elephant into 2-inch cubes and place in a large receptacle. Add water until the meat is barely covered. Cook for 2 week at a temperature of 240°. Add salt, pepper and other condiments to suit your taste. This will serve 4,000 people. If you expect more than this number, you then add the rabbit. But do not tell anyone you have added the rabbit as there are many people who do not particularly like "hare" in their stew.
Combine last 3 ingredients; set aside. Cut chicken into 1-inch strips and dip in melted margarine. Dip into bread crumb mixture. Roll each strip individually in jelly roll fashion. Secure with toothpick. Place in greased casserole dish, single layer. Bake at 350° for 35 to 45 minutes.
Mix all ingredients. Pour into unbaked pie shell. Bake at 325° until golden brown, about 1 hour.
Melt in microwave on High for 6 minutes, stirring at 2 minute intervals. Slice your favorite apples and dip in mixture. Delicious.
Blend softened cream cheese, sugar and vanilla together until light and fluffy. Beat heavy cream (best in chilled bowl and beaters) until whipped. Fold in whipped cream. Spoon mixture into cooked pie shell. Put in refrigerator to chill for at least 1 hour.
Drain all liquids from squash. Beat in eggs. Add salt, pepper onion and flour; stir. Add more flour if needed. Sprinkle board with flour. Place squash mixture on board. Roll out, cut and fry in skillet until brown, or, if desired, spray cookie sheet with oil. Place biscuits on sheet. Spray tops of biscuits. Bake in 350° oven until brown, about 10 to 15 minutes.
Cook and drain cabbage. Mix with crumbs and cheese. Add dash of salt and pepper. Melt butter in milk and pour over cabbage in a casserole. Bake at 350° for 1/2 hour.
Drain lima, kidney and navy beans. Combine all 4 cans of beans. Make a sauce of remaining ingredients. Pour over beans and stir until coated. Put in casserole, cover and bake in a 350° oven for 1 hour. Remove cover and bake 15 minutes more or until bubbly.
Line bottom of the pan and 3/4 up the side with Muenster cheese. Combine the rest of the ingredients and put in pan. Bake at 350° for 1 hour.
Saute onions,	green pepper and celery in oil. Add tomatoes, tomato paste, mushrooms,	Worcestershire	sauce, bay leaves, hot sauce and sugar. Simmer slowly 30 to 45 minutes. Add salt and pepper to taste. Ten minutes prior to serving, add cooked, peeled shrimp. Serve over rice.
Brown hamburger. Drain. Add taco seasoning as directed. Then add corn, kidney beans and salsa. Let simmer. Add cheese. When it is melted, it's ready. Serve over Tostitos and enjoy. This is really good.
In a large skillet, blend soup mix with milk. Bring to boiling point, then simmer, stirring constantly, until sauce is thickened, about 5 minutes. Add remaining ingredients and heat through. Makes about 4 servings.
Mix all ingredients together. Bake 2 1/2 hours at 325° in uncovered pan. Stir 2 times before finished. Put lid on about 1/2 hour before done.
Use equal amounts of first 3 ingredients. Wash and break cauliflower into bite size pieces. Cut grapes in half. Mix in nuts. Mix together mayonnaise, brown sugar and mustard. Pour over first three ingredients. Chill until serving. Unusual, but very good!
Beat eggs slightly with sugar and salt. Add milk and flour and beat until smooth. Dip rosette iron into hot lard or Crisco, then in batter, covering 2/3 of iron. Return iron to lard, thoroughly covering batter for 20 to 35 seconds. Remove as much oil as possible, then drop rosettes onto paper.
Dissolve yeast in warm water. Add buttermilk, oil and sugar. Mix and add flour, baking powder and salt. Refrigerate and use as needed. No need to let rise. This is a soft dough.
Mix all together in a casserole dish and pour 1/2 cup of butter over all. Top with 2 cups of Ritz cracker crumbs or crushed corn flakes. Cook at 350° for 35 minutes covered and 10 minutes uncovered.
In a heavy saucepan, boil together sugar, syrup, salt and water to the soft-crack stage or 260° on candy thermometer. Pour this mixture into stiffly beaten egg whites. Add vanilla and walnuts, working quickly. When it holds a soft peak and begins to lose gloss, drop by teaspoonful onto waxed paper.
Cook water and dates until dates are soft and mushy. Blend with milk in blender. Blend in remaining ingredients. Pour into unbaked pie shell. Bake for 15 minutes at 425°; cool oven to 350° and cook an additional 45 minutes.
Preheat oven to 350°. Grease and flour a 10-inch tube pan. In a medium bowl, sift together the first 7 ingredients. In a large bowl, blend well the next 3 ingredients, and then stir in pumpkin. Gradually add sifted dry ingredients to the pumpkin mixture, beating well after each addition.
Peach Topping: Combine water, lemon juice, cornstarch and sugar. Mix well and cook over medium heat, stirring until thickened. Pour over peaches and stir to coat. Cover tightly and refrigerate at least 4 hours.
Brown meat and drain. Bring tomato paste and water to a boil. Cook onion until tender. Add peeled and cubed potatoes. Cook 15 minutes. Add frozen soup mix, seasonings and ground meat. Simmer 30 minutes. Serve with whole wheat crackers.
Crumble Oreos into a 9 x 13-inch pan. Save some cookie crumbs for top. Melt butter and pour over crumbled cookies. Refrigerate 15 minutes.
Put white chocolate and dark chocolate in separate saucepans. Add 1 tablespoon shortening in each pan. Stir over very low heat until melted. Pour each mixture into small square plastic container. Freeze until firm. Remove chocolate from the containers and using cheese slicer or vegetable peeler, scrape across the surface of each to make curls.
Beat eggs. Add sugar and vegetable oil; mix well. Sift flour, salt and baking powder; add to first mixture. Add nuts, raisins and maple flavoring. Spread in greased pan (9 x 13-inch) and bake at 350° for 30 minutes or until knife comes out clean. Cool and cut into bars.
Bake in a greased casserole dish about 1 hour in a 350° oven.
Cream the butter and shortening. Gradually add the sifted confectioners sugar. Beat until light and fluffy. Blend in the crushed pineapple, salt, vanilla and grated lemon rind.
Melt margarine over low heat; add marshmallows and melt. Add peanut butter and stir. Add cereal and raisins; stir until everything is mixed well. Spread the mixture into a buttered or sprayed pan and press into a firm layer. Cool and cut into different shapes.
Heat oven to 350°. Lightly grease cookie sheet. Stir together flour, baking soda and salt; set aside. Beat butter, granulated sugar, brown sugar and vanilla in large bowl until well blended. Add eggs; beat well. Gradually add flour mixture, beating until well blended. Stir in toffee bits and white chocolate chips. Drop by rounded teaspoonfuls onto prepared cookie sheet. Bake 9 to 11 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 4 dozen cookies.
Sift into a bowl cornmeal, baking powder, and salt, pour into this enough boiling water to make a stiff batter, Add cracklings and 1 whole cup bacon drippings. Bake in oven 400 degrees or until light brown.
Sift together first 7 ingredients. Add brown sugar, shortening and buttermilk. Beat vigorously for 2 minutes. Add eggs; beat 2 minutes more. Fold in nuts and raisins. Bake at 350° for 35 to 45 minutes.
Cook potatoes until fork-tender; drain. Cut in bite size pieces; do not peel.
Grind all ingredients together. Mix with enough mayonnaise to spread. Split frankfurter buns and fill. Bake in oven until filling is soft. Makes 20 to 24 rolls. Can be made ahead, wrapped in foil and frozen.
Simmer celery, onion and green pepper in melted Parkay. Add cut up chicken. Mix soups and chili powder. Add to chicken. Cook spaghetti or vermicelli. Mix all together and add broth from cooked chicken. Pour into 9 x 13-inch baking dish and top with shredded Colby cheese. Bake at 350° until hot and serve.
Combine vinegar with milk and set aside. Cream butter, Crisco and sugar, then add milk alternately with dry ingredients. Add almonds. Drop with teaspoon on cookie sheet and flatten with fork. Bake at 350° until brown.
Spread peanut butter into nonstick skillet. Cook syrup, sugar and water to 300°. Pour on peanut butter and mix until well mixed. Cut. Cool.
Mix sugar and syrup in 3-quart saucepan. Heat to dissolve sugar. Remove from heat. Add peanut butter. Stir well. Add cereal and mix until well coated. Cool. Roll into small balls and drop on wax paper to harden. Store in an airtight tin.
Bring water to a boil; add shrimp and cook 3 to 5 minutes. Drain well; rinse with cold water. Chill. Peel and devein shrimp. Chill. Combine remaining ingredients; mix well. Chill. Combine shrimp and sauce; serve immediately.
Cut fillets in serving pieces. Dip in milk and roll in bread crumbs. Place in well-greased baking pan; sprinkle with salt and pepper. Drizzle melted butter or margarine over fish and bake in an extremely hot oven (500°) for 10 to 12 minutes or until fish flakes easily with fork. Serves 3 to 4.
Cook noodles or spaghetti; drain. Mix spaghetti sauce and meat. Put 1/2 of spaghetti mix into a 2-quart casserole dish. Sprinkle grated Cheddar cheese. Top off with remaining spaghetti. Sprinkle heavy layer of grated Parmesan cheese on top. Cover; bake at 300° for 30 to 40 minutes.
In mixer bowl, empty the jar of Marshmallow Creme, chocolate chips and oleo. In heavy pan, bring to a boil the sugar, milk, salt and butter. Stir almost constantly after it boils. Let it boil for a full 8 minutes. Then pour over the first mixture immediately. Add vanilla and mix well. Add nuts, if desired. Makes 5 pounds.
Cube meat and brown in stew pot. Add chopped celery (5 ribs) and chopped onions. Add enough water to cover 2 inches over contents. Cook slowly for 1 hour.
Cream sugar and butter; mix in egg, vanilla and almond extract. Stir dry ingredients together. Blend into creamed mixture. Refrigerate 2 or 3 hours. Heat oven to 375°. Divide dough in half and roll out on lightly floured board and cut out with cookie cutters. Bake for 10 to 12 minutes or until lightly brown.
Preheat oven to 350°. Grease bread pan. Sift dry ingredients, except dill. Beat together wet ingredients. Add dill. Sift dry ingredients into wet and mix. Bake 35 to 45 minutes.
Heat oven to 350°. In a medium saucepan, combine chocolate chips and margarine. Cook over low heat until chips are melted. Add milk; mix well. In a medium bowl, combine flour, nuts, chocolate mixture and vanilla; mix well. Shape 1 tablespoon of dough around each candy piece. Cover completely. Place 1 inch apart onto ungreased cookie sheet. Bake for 6 to 8 minutes; do not overbake. Cookies will be soft and shiny, but will harden as they cool.
Beat eggs with sugar and salt. Soak bread cubes in milk and vanilla. Blend with egg mixture. Add the raisins. Pour into a buttered 6-cup baking dish. Sprinkle with cinnamon. Bake at 350° about 45 minutes.
Pour pork and beans into large casserole dish. Add onion, brown sugar and Dr. Pepper. Mix together. Bake, covered, with Reynolds Wrap for 30 minutes at 350°.
Spray casserole dish with Pam. Cube bread, peel off outside. Place bread on bottom of dish. Beat eggs. Mix with milk and pour over bread. Brown sausage and drain. Pour over egg. Sprinkle cheese on top. Bake at 350° for 30 minutes.
Combine Crisco and onion in a skillet; cook until tender. Add all remaining ingredients, except hot dogs, and stir. Add hot dogs; simmer for 15 to 20 minutes. Serve on buns.
Heat oven to 350°. Stir together flour, sugar, 2 Tbsp. cocoa, baking powder and salt. With a fork, mix in oil and vanilla until smooth. Stir in nuts. Spread batter evenly in ungreased 9 x 9 x 2 inch pan. Sprinkle with brown sugar and 1/4 c. cocoa. Pour hot water over batter. Bake 40 minutes. Let stand 15 minutes before cutting. Invert each square and top with ice cream.
Heat oven to 375°. Grease 13 x 9 pan. In saucepan, combine the first 4 ingredients and cook over medium heat, stirring constantly just until mixture begins to bubble. Remove from heat and cool slightly; set aside. Beat margarine, sugar, and vanilla until fluffy. Add remaining ingredients; blend until evenly mixed and crumbly-reserve 2 cups. Press remaining mixture onto bottom of prepared pan. Spread raisin mixture to within 1/2 inch of edge. Sprinkle with remaining oat mixture, pat lightly. Bake 25 to 30 min. Cut into bars.
Cream margarine, shortening and sugar until light and fluffy. Mix flour and soda. Add eggs, one at a time, to cream mixture. Beat well after each. Add flavorings. Beat. Alternate buttermilk and flour mixture. Put into greased and floured cake pan or 2 loaf pans. Bake at 325° for 1 hour and 15 minutes. Cool 10 minutes before removing from pan.
Put tea in boiling water; steep for 10 minutes; strain. Add the pineapple-grapefruit juice and honey. Pour into pitcher. Chill. Add ice at serving time. Makes twenty 6-ounce servings. Plenty for 10.
Beat eggs with sugars until creamy. Add sweet potatoes, salt, milk and vanilla until smooth. Bake at 400° for 10 minutes. Reduce heat to 350°. Bake an additional 50 minutes. Makes two 9-inch deep dish pies.
Mix mayo, sugar and vinegar well. Toss with veggies. Refrigerate several hours.
Heat oil in large skillet. Add rice and chili powder; stir until rice is clear. Add onion and garlic; cook until they turn clear. Turn burner to medium heat. Add tomato sauce and 1 can water; stir. Drain tomatoes and chilies. Add to rice mixture. Add jalapeno and all spices; stir in real good. Reduce heat to a simmer. Add water occasionally. Do not let sauce dry out. Simmer 25 to 35 minutes or until rice is soft. Let set 10 minutes.
Mix well. Drop by spoon onto wax paper. Place in refrigerator until set. Melt chocolate bars and drop candy in to coat. Return to wax paper and chill.
Brown ground beef with cumin and Tabasco sauce. Drain off fat and cool. Toss with remaining ingredients and garnish with extra corn chips.
Blend together butter, 2 eggs and cake mix with wooden spoon and spread in a well greased 9 x 13 pan.
Melt chocolate and butter over low heat. In another saucepan combine sugar and syrup. Bring to a boil, stirring until sugar is dissolved. Boil for 2 minutes. Add chocolate mixture. Add eggs and vanilla, stirring constantly. Add pecans and mix in well. Pour mixture into pie shell. Bake at 375° for 45 to 50 minutes or until filling is puffed completely across top. Cool before serving.
Heat sugar, cocoa, milk and butter until boiling. Add peanut butter and beat with a spoon until smooth. Drop on waxed paper with spoon.
In a very large bowl, mix bran flakes, sugar, flour, salt and soda well. Add eggs, oil and buttermilk. Mix well. Do not use a mixer.
Dissolve gelatin in water. Add grape juice and chill until slightly thickened. Fold grape preserves and pecans into gelatin. Let chill until rather firm, then pour into graham cracker pie crust and top with whipped cream.
Mix zucchini, onion and pure salt together well. Let stand overnight in cold water. Drain. Mix remaining ingredients. Pour into first three. Bring to boil. Then simmer, uncovered, for 30 minutes. Pour into jar and process for 5 minutes.
Put zucchini, carrots and onion in saucepan. Cover with water and cook 5 minutes. Drain. Mix this with soup and sour cream. Melt butter in pan on box of stuffing. Mix well. In well buttered casserole dish, use 1/2 stuffing on bottom. Add zucchini mixture. Top with rest of stuffing. Bake at 350° for 1/2 hour. Makes large casserole.
Melt chocolate and set aside to cool. Blend crumbs and 2 tablespoons melted butter; set aside. Cream the 1/2 cup butter with the vanilla extract. Add sugar gradually, beating until fluffy. Add egg and beat thoroughly. Sift flour, baking soda and salt together. Add alternately to creamed mixture with the sour cream, mixing until blended after each addition.
In 3-quart microwave-safe casserole, combine apples and cider (or apple juice). Microwave on High for 12 to 15 minutes or until apples are tender, stirring twice during cooking. In food processor bowl with metal blade or blender container, process apple mixture until smooth. Return to casserole. Add sugar, cinnamon, cloves and allspice; blend well. Microwave on High for 25 to 35 minutes or until thickened and dark brown, stirring once halfway through cooking. (Mixture will thicken as it cools.) Spoon into 4 clean hot 8-ounce jars; screw lids on tightly. Store in refrigerator up to 3 weeks or in freezer up to 3 months. Makes 4 cups.
Cut bacon in bite size pieces and brown with beef and onion. Add beans to meat mixture. Bake, uncovered, 1 1/2 hours at 300°. Makes 8 servings.
Marinate mushrooms with olive oil, soy sauce, vinegar and garlic. Combine butter, garlic, Blue cheese, rosemary and lemon juice. Keep at room temperature.
Cream Philly, butter and sugar; set aside. Blend pudding, milk and finally Cool Whip together. Mix creamed mixture and pudding mixture together. Layer in a large (new, but cleaned) flower pot, beginning with Oreos and ending with Oreos. Refrigerate overnight. Decorate with artificial flowers. Serve with unused trowel.
Use a 13 x 9-inch dish. Cube bread in dish. Spread browned sausage over bread. Mix eggs, milk, mustard, salt and pepper and cheese. Pour over sausage. Cover and refrigerate overnight. Bake, uncovered, at 350° for 45 minutes.
Mix graham cracker crumbs and melted butter. Pat into a 9 x 13-inch pan to make the crust.
Wilt onion in butter. Add half and half. Set aside. Fry tortillas lightly in hot oil. Dip in half and half mixture, one at a time. Put a strip of cheese on each. Roll.
Cream the shortening. Add sugar slowly, beating continually. Add beaten egg. Beat well and add molasses. Add half of flour, baking powder, salt and spices which have been sifted together. Add milk and remainder of dry ingredients. Mix well. Bake in greased shallow pan in moderate oven (350°) for about 40 minutes. Serve hot.
Combine water and sugar in large saucepan; bring to a boil. Boil 3 minutes. Remove from heat; add fruit juices and bananas; mix well. Chill. To serve, add Sprite. Makes 1 gallon.
Spread potatoes in a 9 x 13-inch pan. Mix and heat in saucepan the mayonnaise, milk and cheese until melted. Pour cheese mixture over potatoes. Mix melted butter, cornflakes and bacon bits; put on potatoes. Bake at 350° for 45 minutes.
In a large bowl, combine seashells, salsa, beans and corn. Serve at room temperature. Makes 6 servings.
Line bottom of baking pan with aluminum foil. Place pork chops on foil. Mash the tomatoes. Add the onions, wine vinegar, Worcestershire sauce, cinnamon, chili powder and cloves. Pour over pork chops. Bake at 300° for 1 hour. Serve with baked beans.
Mix; bring to a boil. Add vegetables.	Bring to a boil again. Put in jars and seal.
Sprinkle chicken pieces liberally on both sides with spices. Arrange chicken in shallow baking dish. Pour some of the pineapple juice and water in bottom of dish. Bake at 400° for 45 minutes or until chicken is done.
Mix the stuffing mix, cooked sausage, chopped onion and celery, eggs and cranberry sauce. Add apple juice, a little at a time, until entire mixture is dampened, but not mushy. Stuff 18 to 20 pound turkey. Any remaining stuffing can be baked separately in covered casserole for 30 minutes at 350°.
Brown pork chops in skillet. Place in shallow oblong casserole coated with vegetable cooking spray. Slice potatoes and layer on top. Mix mushroom soup and milk. Pour over all. Sprinkle with onion soup mix. Then sprinkle on the shredded cheese. Bake at 325° for 1 3/4 hours.
Combine flour, margarine and 1/2 cup 10x sugar. Mix until a soft dough forms. Press into a pizza pan. Bake 15 minutes at 350°. Cool.
Mix sugar and cinnamon with the 120 biscuit pieces. Arrange them in a Bundt pan in layers and pour oleo and brown sugar mixture over them, some on each layer and also the nuts. Bake at 350°.
Boil potatoes in their skins; cool and peel. Slice into a 10 x 9-inch Pyrex dish. Heat remaining ingredients and blend well. Pour over the potatoes and refrigerate overnight. Bake at 350° for 1/2 to 1 hour or until heated through.
Fry bacon until crisp; drain on paper toweling. Combine mayonnaise and butter. Stir in cheese, onion and cayenne pepper until well blended. Gently stir in bacon. Spread mixture on slices of bread. Place on buttered baking sheet. Bake at 350° for 10 to 15 minutes or until cheese is melted and bread is golden brown.
Mix the first 8 ingredients and heat to boil. Combine all ingredients; chill 2 hours. Will keep for up to 6 weeks.