HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown meat and onion until almost dry. Add tomato sauce, Worcestershire sauce and salt. Simmer until hot (about 5 minutes). Add cheese; stir until melted. Stir in rice. Stuff peppers; sprinkle tops with bread crumbs. Fill baking dish with 1/2 inch water. Place peppers in dish; bake, uncovered, at 350° for 40 minutes, or until hot through. Serves 8.
Cut each biscuit into fourths. Roll in mixture of sugar and cinnamon. Layer in a greased Bundt pan.
Melt marshmallows and milk in double boiler. Cool. Add fruit mixture, crushed crackers, vanilla, wine and a small amount of cherry juice. Mix well. Add rest of ingredients. Mix well. Line Pyrex dish with wax paper and pack firmly in dish. Decorate top. Place in refrigerator.
Blend well peanut butter and powdered sugar. Roll into 30 (1-inch) balls. Refrigerate. Combine flour, cocoa and baking soda. Mix well. In large bowl, beat sugar, brown sugar, 1/4 cup peanut butter and margarine until light and fluffy. Add egg and vanilla. Beat well. Stir in flour until blended.
Cream together butter and shortening and add 3 cups sugar gradually. Add eggs (one at a time), beating after each addition. Add plain flour to which baking powder has been added alternately with sweet milk. Flavor with vanilla and lemon. Pour in large steeple pan which is greased and bottom lined with wax paper. Place in cold oven at 350° and bake without opening door for 1 hour and 15 minutes.
Line bottom of a 9 x 13-inch cake pan with graham crackers. Prepare chocolate pudding as directed on box for pie filling. Pour slowly into cake pan. Cover this with another layer of whole graham crackers. Break cookies if necessary, but surface should be completely covered. Prepare vanilla pudding as directed, when finished cooking, ladle or pour slowly over layer of graham crackers. Top with ground up crackers and chill at least 4 to 6 hours until set.
Place vegetables in 1/2-quart baking dish. Bake at 350° for 7 minutes to partially thaw. Stir in rice, soup, chicken, milk, half the cheese and the onion. Sprinkle with remaining cheese. Bake for 45 minutes or until hot and bubbly.
Sift together in bowl the first 5 ingredients. Make 3 wells and put in the next 3 ingredients. Let set a few minutes, then pour the cold coffee over and mix. Bake at 350° for 35 minutes.
Mix 1/2 cup sugar and cornstarch in 2 quart pan. Stir in berries and water.	Heat to boiling; stir constantly. Boil and stir one minute.	Pour into ungreased 1 1/2 quart casserole dish. Stir remaining ingredients until soft dough forms. Drop dough by 6 tablespoons onto hot berry mixture.	Bake until golden, about 15 minutes, at 425°.
In bowl, combine all the ingredients. Mix thoroughly. Cover and refrigerate at least 2 hours. Shape into 1-inch balls. Place on well-greased baking sheet. Bake at 350° for 8 to 10 minutes. Let cookies cool on sheet 5 minutes before removing. Cookies will be soft.
Mix first 4 ingredients together and roll into small 1-inch balls. Then in double boiler, melt chocolate chips and wax. Remove from heat and dip balls. Let balls harden and enjoy.
Bring all ingredients to a boil in saucepan. Lower heat and simmer for 20 minutes.
Mix together first 3 ingredients. Layer in a casserole dish in this order: 1/2 of each Doritos, chicken and soup mixture; repeat. Sprinkle grated cheese on top. Bake, uncovered, at 350° for about 30 minutes or until cheese is bubbly.
Beat frozen lemonade into Eagle Brand milk until it thickens. Stir in Cool Whip.	Spread into pie shell and chill. May be topped with a can of cherry pie filling or blueberry pie filling.
Melt 1/2 stick butter in Pyrex; mix sugar, flour, milk together. Add 2 cups fruit; pour mixture on butter. Cook 40 minutes in slow oven (350°) or until golden brown.
Brown sausage. Drain grease off. Melt cheese and evaporated milk in microwave until smooth. Add sausage. Put in small crock-pot on low and use for dip. Stir as not to stick.
Let jello start to thicken; beat cream cheese until creamy. Add pineapple and nuts. Fold in jello and stir until all is well mixed. Prepare in rectangular pan, 6 1/2 x 10 x 2-inch.
Blend flour, salt and shortening until mealy. In separate bowl, mix together water, egg and vinegar; add all at once to flour mixture. Mix with fork until pastry leaves the side of bowl. Roll out on floured board. Makes a flaky delicious, no fail crust! Yields 2 double crust pies and 1 pie shell, depending on the size of the pie plates used.
Mix the ingredients, except Doritos and Longhorn cheese. In a greased casserole dish, put a layer of crushed Doritos and a layer of chicken mixture, then sprinkle with grated Longhorn cheese. Repeat, ending with Doritos and cheese. Refrigerate for an hour or overnight and then bake at 350° for 45 minutes to 1 hour.
Saute onion in shortening in skillet. Add ground beef. Cook until beef is brown, stirring frequently. Add salt, pepper, chili powder, tomato catsup, tomatoes and Worcestershire sauce. Simmer for 1 hour. Add water as needed while chili cooks for desired consistency. Serve with rice or over hot dogs or hamburgers.
Brown meat and onion. Mix in pork and beans, tomatoes and salt. Pour into greased casserole and bake about 1 hour in moderate oven. May be topped with sliced bacon before baking.
Chill ingredients and make shortly before ready to serve. Mix all ingredients except the cream, which should be beaten lightly. Add cream and beat again. Sprinkle the nutmeg on top and serve.
Cream together butter, sugar, crisco and flour. Add eggs one at a time. Add remaining ingredients. Bake in greased tube pan at 325° for approx. 1 1/2 to 1 3/4 hours.
Heat molasses and shortening together. Sift and measure flour. Sift again with ginger, salt and soda. Add to first mixture. Warm, mix and chill dough. Toss on lightly floured board and roll very thin. Cut in shapes. Place on well-greased tin in moderate oven. These are hard and snap.
Combine all ingredients; mix well and cut out top of bread. Fill with dip. Use the bread you have removed as dippers.
Mix all together. Drop from teaspoon on greased pan. Bake in hot oven. Makes about 4 dozen.
Cream sugar, butter, shortening, eggs and vanilla thoroughly. Blend together dry ingredients and stir with creamed mixture a little at a time. Chill for several hours. (If using a cookie press, do not chill and substitute shortening for butter.) Roll out small portions to 1/8-inch thickness. Cut with floured cookie cutters. If using pre-sifted flour, omit baking powder and salt. Sprinkle with sugar. Bake at 375° for 8 to 10 minutes. Yields 5 to 6 dozen.
Line bottom and sides of a 9 or 10-inch spring-form pan with cookie crumbs. Refrigerate.
Let cream cheese reach room temperature. Mix cream cheese and Cool Whip using mixer until smooth. Add sugar and peanut butter; mix thoroughly. Pour into pie shell. Refrigerate 4 hours or until set.
Prepare cake as directed on box, adding pecans and bake as directed. After the cake cools, punch holes in it and pour the condensed milk and 1/2 jar of the topping over the cake. Refrigerate at least 4 hours or overnight. Mix cut up candy bars with Cool Whip and frost.
Place chicken pieces in a 9 x 13-inch baking pan sprayed with cooking spray. Mix sour cream and soups. Pour over chicken. Top with stuffing. Melt margarine. Combine with chicken broth and pour evenly over all. Bake at 350° for 1 hour. Serves 6. (Can use low-fat or nonfat sour cream.)
In small frying pan, saute onion and celery, chopped fine, until soft. In another large frying pan, brown hamburg; drain grease. Add mushroom soup, bouillon soup and 1 can water, along with onion and celery. Simmer slowly for 1/2 hour. Shut off heat; add sour cream. Pour mixture over noodles. It's oh, so good.
Mix all ingredients together, except stuffing crumbs and margarine. Top casserole with crumbs. Pour melted margarine over crumbs. Bake at 350° until bubbly and golden brown, 30 to 45 minutes.
In a 2-quart saucepan, melt margarine over low heat. Stir in flour, salt, mustard and pepper until smooth.
Heat oven to 350°. Sift together flour and salt. Melt chocolate and butter in a pan over hot water. Combine sugar, eggs and vanilla in mixing bowl. Cream on "beat-whip" speed 1 1/2 minutes. Add cooled chocolate and flour mixture. Blend in on "fold-blend", then mix on "beat-whip" for 1 minute. Stop to scrape bowl once. Turn into a 9 x 9 x 2-inch pan or a 13 x 9 x 2-inch pan for thinner brownies. Sprinkle nuts over top or beat into batter. Bake about 25 minutes for square pan; 20 minutes for oblong. Cool in pan. Frost, if desired.
Skim fat from roasting pan juices, reserving 1/4 cup fat, and deglaze pan with Port over moderately high heat, scraping up brown bits. Bring Port to a boil and remove pan from heat. In a saucepan, whisk together reserved fat and flour and whisk over moderately low heat for 3 minutes. Add Port mixture and stock/broth. Simmer and whisk for 10 minutes. Stir in lemon juice and salt and pepper to taste. Transfer gravy to a heated gravy boat. Garnish with fresh thyme, parsley sprigs and apple slices.
Cream sugar and butter together until creamy. Add eggs; add flour alternately with milk and soda. Add preserves and spices. Add raisins and nuts last that have been flavored. Bake in four 8-inch layer pans in a 350° oven for 45 minutes.
Stir all ingredients together. Bake at 350° about 40 minutes. If you like, add pecans on top of pie before baking.
Place carrots in a medium bowl. Section oranges into the bowl to catch juices. Add remaining ingredients and mix well. Cover and chill for several hours. Yields 4 to 6 servings.
Cream butter and sugar. Add eggs. Stir well. Add remainder and mix well. Bake in a greased 8 x 8-inch pan at 350° for 25 minutes. Makes 1 dozen.
Combine flour, sugar, soda, baking powder and salt. Cut in shortening. Dissolve yeast in water (warm). Stir in buttermilk mixture and yeast to dry ingredients. Bake at 400° for 12 minutes. Roll out and cut or just roll. Dough will keep several weeks covered in refrigerator.
Combine ingredients by using your hands. Mix butter and cheese together, then add dry ingredients. Mix well. Roll into small balls and mash with a fork. Bake at 325° for 15 to 20 minutes.
In a 3-quart saucepan, combine the potatoes and sauce mix, corn, tomatoes and water; mix well. Bring to a boil. Reduce heat; cover and simmer for 15 to 18 minutes or until potatoes are tender. Add milk, cheese and hot pepper sauce if desired. Cook and stir until the cheese is melted. Garnish with parsley, if desired. Yield: 6 to 8 servings.
Cream sugar and shortening. Add eggs, flour, salt, vanilla, almond extract and syrup. Pour into 3 unbaked pie shells. Bake at 350° for 35 minutes or until filling is firm. Makes 3 pies.
This is a low-fat pudding. Mix together in a 1-quart pan and simmer on low for 35 minutes. Stir frequently. May be served warm or cold. If too thick, add more skim milk for desired consistency.
Preheat oven to 350°. Lightly grease a 2-quart casserole. Place pineapple in a casserole dish. Mix sugar and flour; sprinkle over pineapple. Sprinkle with cheese. Cover with cracker crumbs. Pour melted butter over the crumbs and bake for 30 minutes. Makes 6 servings.
Set potatoes and carrots aside. Simmer all other ingredients for 1 1/2 hours; stir frequently. The last half hour, add potatoes and carrots. Makes 6 servings.
Cook macaroni. In large bowl combine all ingredients except cheese; mix well. Pour into greased 13 x 9-inch baking dish. Cover; bake 55 minutes. Uncover; top with cheese. Bake 5 minutes longer.
Combine all ingredients except bread. Spread mixture onto bread and place under broiler 2 to 3 minutes or until bubbly. Can freeze.
In small saucepan heat milk until bubbles form around edge. Remove from heat; cool to lukewarm. In large bowl add flour and make a well in center of bowl. Place all ingredients in middle and begin mixing flour into center until all is mixed well. Knead dough on a lightly floured board, until smooth. Place in lightly greased large bowl. Turn dough to bring up greased side. Cover with	towel and let rise in a warm place for 8 hours or until doubled in size.	Cut dough into sections; place in greased bread tins and let rise again. Brush top with egg yolk and 1 tablespoon water. Bake at 350° for 25 minutes or until done.
Mix all ingredients and cook on low for 5 to 6 hours. Add 1 carton sour cream last 1/2 hour. Serve over cooked noodles, rice or mashed potatoes.
Mix pineapple, cheese, sugar and flour together. Pour into a 9 x 13-inch pan.
Put the first 4 ingredients in a pot; heat over medium heat until it boils for 1 minute (stirring often and scraping). Turn off heat. Add the last 2 ingredients. Stir well; drop onto buttered plates.
Alternate layers with Velveeta and Cheddar cheese in a crock-pot. Makes a full crock-pot. Serve with chips.
Mix sugar, margarine, cream and flavoring. Bring to a boil, stirring constantly. Let boil hard for about 2 minutes. Remove from heat, stirring constantly until cool. Spread on cake when cool.
Set aside yeast cakes in 1/2 cup water. Mix dry ingredients, then pour liquids. Let stand about 2 hours.
Brown ground beef and onion. Drain grease if any. Add drained kidney beans, tomatoes and tomato juice. Cook macaroni and add to the mixture. Add salt and pepper to taste. Let simmer on low for about 1 hour. Serves 8.
Cook carrots in boiling water until barely done. Drain. Mix all ingredients together. Cover and chill. The longer everything marinates together, the better it tastes. Serves a large group.
Mix ingredients in Pyrex or covered dish. Bake at 350° for 30 minutes. Remove lid and cover with French fried onions. Cook 5 more minutes.
Heat grill. In medium bowl, combine pork, bread crumbs, onion, spaghetti sauce, basil and egg; mix well. Shape into 6 oblong patties.
Cream the shortening and sugar. Add eggs, one at a time; stir. Add water and vanilla. Sift and measure flour. Sift again with chocolate, baking powder and salt. Add to the first mixture, stirring well. Drop by teaspoon onto greased baking sheet, 3 inches apart. Bake at 325° for 10 minutes. Good iced and sprinkled with chopped nuts.
Combine first 10 ingredients in small saucepan. Bring to a boil over moderately high heat. Reduce heat to low. Simmer, uncovered, stirring occasionally, for 20 minutes. Remove from heat and discard lemon slices. Stir in remaining ingredients. Cool to room temperature. Can be refrigerated or placed in freezer in a tightly covered container.
Mix together and chill tomato, onion, garlic salt, celery salt and chili powder. Just before serving, mash avocados and add lemon juice. Combine and blend with chilled ingredients; check seasoning to suit taste.
Mix all ingredients but save a little of cream cheese to mix with milk and spread over top of balls to form an icing and sprinkle with paprika. To make ball, put 1/2 of mixture in Saran Wrap and form ball. Chill. Do same with rest of mixture. Then ice top with cream cheese and milk.
Soak bread in cold milk; mix all ingredients. Put in casserole. Bake in 350° oven until brown on top.
Mix all ingredients well. Roll out to about 7 x 11-inches. Cut out in 1/4-inch circles. Place on ungreased cookie sheet and bake at 325° for 20 minutes.
Mix hamburger, onion and seasonings in baking dish. Spread soup over top and bake at 350° for 30 minutes. Remove from oven and place Tater Tots over top. Return to oven and continue cooking for 30 minutes.
Melt oleo in deep pan. Mix 1/2 cup sugar, flour, baking powder, milk and salt. Distribute evenly over the melted oleo. Do not stir. Mix fresh peaches with 1 cup sugar and let stand until sugar makes a syrup. Spoon evenly over batter. Do not stir. Bake at 350° for 45 minutes or until evenly browned. Batter will come to top.
Preheat oven to 350°. Spray 6-cup souffle dish with nonstick vegetable oil cooking spray. Lightly dust with confectioners sugar.
Sift flour, sugar and soda together. Add shortening and blend. Add yeast and buttermilk; mix well. Store in icebox until needed. Bake on greased pan at 400° until brown.
Mix and simmer for 10 minutes the vinegar, water, sugar and salt. Place washed okra in sterilized wide mouth jars with points of okra down. Add dill weed, whole cloves, garlic and hot pepper. Pour hot vinegar mixture over okra and other ingredients in jar. Seal and let stand at least a week before serving.
In a large Dutch oven, brown steak in oil. Remove meat. Brown the ground beef and sausage together, mixing well and crumbling fine. Remove meat. Add to the drippings in the Dutch oven the onions, green pepper, garlic and jalapeno pepper and saute until tender. Add the browned meat and remaining ingredients. Bring chili to boiling point, then cut back heat to very low or simmer and continue cooking for at least 4 hours. The longer the chili sets, the more flavorous it becomes.
Peel, boil and mash potatoes. Cook peas. Saute onion, celery and mushrooms in oil for 5 minutes. Brown lightly 2 tablespoons flour. Combine the fried mixture with 1 1/2 cups water. Turn mixture into 1-quart casserole. Spoon potatoes in ring around edge of dish. Put salmon in middle of ring. Bake in preheated 350° oven for 25 minutes or until done.
Saute butter, peppers and onions. Add mushrooms, pimentos, salt, garlic powder, cream of chicken and cream of mushroom. Combine chicken, spaghetti and sauce. Mix well. Pour into a large Pyrex. Top with Parmesan cheese. Bake at 350° for 40 minutes.
Melt butter in a large skillet on top of stove. Saute garlic in butter until lightly browned. (At this point, begin heating water for pasta. Prepare pasta as directed on box.) Pour in chicken broth with garlic. Add salt and pepper. Bring to a boil. Add broccoli flowerets. Turn heat to simmer and cover. Cook until broccoli is desired consistency. When pasta and broccoli are done, combine the two in a large serving bowl and enjoy.
Dissolve jello in boiling water; cool in refrigerator. Blend pineapple and cream cheese until smooth. Add to jello mixture; chill until slightly thickened, then fold in Cool Whip. Chill until firm. This keeps well for several days.
Wash beans. Add all ingredients. Cover with water and simmer 2 hours or until well done.
Put sliced strawberries in small bowl; add granulated sugar and set aside. Break angel food cake into medium size pieces into large bowl. Prepare jello as directed, leaving cool, but don't gel. Add Cool Whip to jello; stir. Pour this over cake and mix. Drain liquid off of strawberries into small saucepan; add strawberries to cake and mix lightly. Pour cornstarch in liquid; stir until dissolved; put on low heat until thick as syrup and pour over cake mixture and refrigerate for 2 hours.
Preheat oven to 350°. Soften cream cheese and butter. Beat together. Add sugar, eggs, flour and vanilla extract. Beat until smooth and set aside. Mix cake like brownies as directed on package. Pour half of brownie batter in greased 13 x 9 x 2-inch pan. Pour cream cheese mixture over the brownie layer. Spoon remaining brownie batter in spots over the top. Swirl the 2 mixtures. Bake at 350° for 35 minutes or until done. Cool. Frost with milk chocolate frosting.
Combine the first 6 ingredients in a bowl. Rinse the chicken wings and pat dry with paper towels. Add chicken to marinade and toss well. Let stand for 20 minutes at room temperature or refrigerate several hours or overnight. Place the oven rack 6 to 8-inches below heat source and preheat the broiler to high. Place the chicken on a baking sheet coated with cooking spray and spread out the chicken evenly. Broil about 8 to 10 minutes on each side or until thoroughly cooked. Serve hot with Blue cheese or Ranch dressing.
Roll up like a jelly roll and slice 1/2-inch thick. Place in baking dish on top of peach mixture. Bake at 350° for 25 to 30 minutes.
Mix all ingredients and place in airtight storage container. Add 2 teaspoons of mix to 1 cup hot water for tea. (May substitute 5 packages Sweet 'N Low for sugar.)
Boil potatoes in jackets. Let cool; cut into chunks. Melt margarine in large saucepan. Add flour; stir well. Add milk; let thicken. Add salt and pepper. Stir in grated cheese until melted in mixture. Blend in pimento. Pour over the potatoes.
Peel potatoes. Slice half, dice the other half (the slices cook softer and give the finished salad a nice consistency). Rinse the raw potatoes under cold water until water runs clear. Cover with cold water; add about 1 teaspoon salt (more or less to taste) and cook until tender. Remove from heat and pour cooked potatoes into a colander to drain. When cool or lukewarm, add the remaining ingredients thoroughly in a large bowl. Use enough mayonnaise to moisten and amount to your taste. When completely mixed, chill.
Soak lentils overnight. Cut and dice ham. Peel and dice potatoes and chop onion. Drain lentils and put in pot with all the other ingredients. Cover with water and boil about 2 hours at medium heat. Serve hot.
After melting chocolate chips and butter together, mix in peanut butter. When thoroughly mixed, add Bran Chex and carefully coat each Chex with mix.
Drink 2 1/2 ounces per day. Gives you energy and helps keep cholesterol level down.
In large bowl toss cabbage, carrot and onion. Mix oil, vinegar, salt, caraway and pepper. Pour over vegetables and toss. Cover and chill at least 1 hour.
Preheat oven to 475°. Place eggs in blender. Add milk, flour, and salt; beat for 1 1/2 minutes. Add salad oil; beat 1/2 minute. Grease muffin tins thoroughly. Fill 1/2 full. Bake for 15 minutes until they rise and turn brown; turn down to 350° and bake 25 minutes.
Crumble hush puppies and hamburger buns. Chop celery and onion. Add to bread mixture. Add remaining ingredients. Mix well. Add enough turkey broth to consistency. Dot with butter and black pepper. Cook at 400° for about 45 minutes.
Saute the onions until soft in the butter or margarine. Brown the ground beef slightly; add salt and pepper. Add the chili powder, parsley, tomato sauce and mushrooms. Add the cooked rice to the mixture; mix all together. Dot top with cheese. Cover with foil and bake for 1 hour in a 300° oven.
Drain pineapple and oranges. Put fruit, cottage cheese and jello in bowl and fold. Add Cool Whip and blend together. Keep in refrigerator.
Cut tenderloins in half. In shallow baking dish, combine all remaining ingredients, except bacon. Place meat in mixture, turning it to soak on each side (at least 1 hour). Cover with bacon slices and bake, uncovered, for 1 1/2 to 1 3/4 hours at 325°.
Brown ground beef and onions together; drain off excess fat. Mix together Ro-Tel, beans and soup. In bottom of large casserole, put layer of tortillas (6). Next put layer of bean mix, layer of hamburger mix and layer of cheese. Continue until all ingredients are used. Place in preheated oven at 350°. Bake 30 minutes. Yields 6 servings.
Mix cake mix, sugar, eggs, butter and sour cream/soda mixture. Add vanilla and mix well. Bake at 325° until toothpick comes out clean. Cook in Bundt pan.
Dissolve the yeast in the 1/2 cup water. Let stand 10 minutes. Beat in remaining ingredients, except flour. Add flour gradually to desired consistency. Let rest 10 minutes. Knead on floured board for 10 minutes. Put in greased bowl; cover and let rise until double. Punch down and knead 2 more minutes. Shape into 3 or 4 loaves and let rise. Bake at 375° for 25 minutes. Brush with butter.
Cut onion across; scrape off pulp. Mix with lemon juice and salt. Marinate fish thoroughly. Make batter of egg whites, wine, sugar, salt, cayenne and ginger. Beat as stiff as possible. Roll fish carefully in batter. Saute in butter 6 minutes on each side on low heat in skillet.
Cook cabbage for a couple of minutes in 2 tablespoons of water to soften. Layer 1/2 of cabbage, sauce and crumbs in casserole dish. Repeat layers. Dot with butter on top. Bake 30 minutes at 350°.
Melt chocolate and mix with oil and sugar. Add eggs, one at a time; add vanilla. Sift dry ingredients and blend into creamed mixture. Chill 2 hours and roll in balls. Roll in confectioners sugar. Place on greased cookie sheet 2 to 3-inches apart. Bake at 350° for 10 to 12 minutes. Cool slightly. Remove from pan. Makes 4 dozen.
Rub salad bowl with garlic. Mix all dry ingredients and pour dressing over. Marinate overnight. Keeps 1 week.