HumbleIntelligence/food-ner-1-Million huggingface dataset:
Steam green beans over water for 5 minutes, until just tender, or cook frozen beans as package directs. Combine the cooked beans with remaining ingredients in a large saucepan. Heat over medium heat for about 15 minutes, or until all vegetables are tender.
Dissolve Jello in 1/2 cup of water. Mix with cake mix and Wesson oil. Add eggs, one at a time.
Soak matzo in water. Drain. Beat eggs with salt, sugar, butter and cinnamon. Add to matzo. Stir in nuts, apples and raisins. Put in greased Pyrex pan.* Dot with butter. Bake 45 minutes at 350°, until golden. Yield: 6 servings.
Blend all ingredients and put in a 13 x 8-inch dish; freeze for later use. Or prepare in a large bowl and refrigerate for a few hours before serving.
Combine and heat slowly until soup is thawed. Bring to a boil, stirring occasionally.
This is a general base and tastes great. Feel free to add garlic and/or onion salt and any other spices you prefer.
Brown beef and sausage with onion. Melt cheese. Add mushrooms and soup. After cheese has melted, pour cheese mixture over browned meat. Add garlic powder. Serve hot.
Mix together well. Bake at 400° in muffin tins. Unbaked batter will keep in refrigerator for about 3 weeks.
Scrub potatoes; boil in skins until done. Then peel and cut into slices or cubes. Add onion, apple, peas and pickles; mix oil, vinegar, water, salt, pepper, sugar and parsley well. Pour over warm potatoes. Serve warm or chill for 1 hour and serve cold. Substitute with bacon fat from 4 slices of bacon. Crumble bacon and add to salad. Serves 4.
Flake salmon with a fork; combine with the next 5 ingredients. Add 1 to 2 tablespoons reserved liquid, stirring until mixture sticks together. Shape into 6 patties and cook over medium heat in a sprayed skillet approximately 4 minutes on each side.
Prepare lasagna according to package directions; drain. In saucepan, heat oil. Saute onion, garlic and mushrooms. Stir in spaghetti sauce; simmer 15 minutes. In bowl, combine Ricotta, spinach, 1/2 cup Mozzarella, Parmesan and	egg; mix well. In 12 x 12-inch baking dish, layer 1 cup sauce, half the lasagna noodles, half the remaining sauce,	all of the spinach mixture, half of the remaining Mozzarella	and the remaining noodles and sauce. Cover. Bake in 350° oven for 45 minutes. Uncover; top with remaining Mozzarella and parsley. Bake 15 minutes longer. Let stand 10 minutes before serving. Makes 6 to 8 servings.
Combine all-bran, milk and molasses. Let stand until most of the moisture is taken up. Add egg and shortening; beat well. Stir in raisins. Sift together flour, baking powder and salt. Add to all-bran mixture, stirring only until combined. Fill greased muffin pans 2/3 full. Bake in a 400° oven for about 20 minutes. (Yield: 12 muffins 2 1/2-inches in diameter.)
Combine first 7 ingredients in blender few seconds. Pour into greased 9 x 13-inch baking dish. Sprinkle bacon and sausage. Bake at 350° for 40 to 45 minutes until knife comes out clean. Serves 8 to 12.
Blend together	all ingredients. Chill several hours. Serve with raw vegetables. Yields 4 1/2 cups.
Mix first 5 ingredients together. Sprinkle Cheddar cheese over top. Sprinkle bacon bits on top of cheese. Bake in 9 x 13-inch pan for 2 hours at 350°, uncovered.
Boil salt and cabbage for 10 minutes; drain well. Mix milk, oleo, cheese and flour; cook until butter and cheese is melted, stirring often. Pour over cabbage and bake 15 to 30 minutes in 325° oven. Serves 6 to 8 people.
Brown beef and onion; drain. Fix soup according to directions. In a casserole dish, layer ground beef, frozen Tater Tots, cheese and soup. Keep layering until you end up with cheese on top. Bake at 350° until bubbly and cheese is melted.
Spread half of the onion over bottom of large bowl. Cover with separated crab lumps and then remaining onion. Salt and pepper to taste. Pour oil, vinegar and ice water over all. Sprinkle sugar on top. Cover and marinate in refrigerator for 12 to 24 hours. Toss lightly before serving.
Dissolve Jell-O in boiling water. Add strawberries and stir to thaw. Add pineapple and bananas. Pour half the mixture into 6 cup mold. When set, blend sour cream into remaining room temperature Jell-O mixture and pour into mold. Refrigerate overnight or until firmly set.
Mix all together well; form into ball and chill 1/2 hour. Roll in chopped nuts.
Spread bread cubes evenly in 8-inch round dish. Sprinkle evenly with brown sugar, nutmeg, salt, then raisins. Measure milk into 1-quart measuring cup. Add butter. Microwave at High for 4 minutes, until butter is melted and milk is warm. Rapidly stir in eggs with a fork and mix well. Pour over bread cubes in dish. Microwave a Medium-high for 9 to 12 minutes. When cooked, center may still be slightly soft but it will set up as pudding cools. Serve warm or chilled. Makes 6 servings.
Follow directions for cake mix, making 2 cake layers from each box; let cakes cool. In a large deep pan or plate, you start by taking the first cake layer and set it on pan or plate. Pour 1/4 cup Kahlua over cake, then cover with 1/2 of the first container of Cool Whip. Sprinkle some of the crushed Skor bars over top. Repeat this until all 4 layers are completed. Chill and serve.
Blend all ingredients in large mixer bowl. Beat for 4 minutes at medium speed. Pour into 3 greased and floured 9-inch pans. Bake at 350° for 30 minutes or until done.
Cream sugar and margarine. Add 1 cup boiling water. While this mixture is cooling, add together yeast and lukewarm water. Beat eggs slightly and add. Add yeast to cooled, creamed mixture, then add flour and salt. (Add only 2 cups of flour at a time). Mix well. Spray large bowl with Pam. Pour dough into bowl and cover. (This mixture will be very sticky.) Put in refrigerator overnight. Let raise 2 hours before baking in muffin tins. Bake at 325° for 20 minutes. Brush with butter when done.
Combine hamburger and soups. Heat together in skillet. Then put in casserole dish and completely cover with American cheese slices. Then completely cover with a layer of Tater Tots. Bake at 450° for 15 minutes or until Tater Tots are done.
Crush crackers real fine. Mix 1/2 cup sugar with crackers. Add baking powder and nuts. Add 1/2 cup sugar and vanilla to egg whites. Mix together. Pour into a well buttered pie pan. Bake at 350° about 25 to 30 minutes. Cool. Put a small carton of whipped cream on top, then chill.
Boil sweet potatoes until done. Mash with fork and cool. Take large marshmallows and around each, press the mashed potatoes. Use just enough to cover the marshmallow completely. Dip in melted butter and roll in graham cracker crumbs. Bake at 300° for 15 to 20 minutes. The balls will crack slightly when done.
Make School Roll Dough, or use any yeast bread dough. Roll out in rectangular shape (approximately 8 x 11 inches). Put 1/2 of ham slices and 1/2 of cheese slices along middle of dough, leaving an inch on each end uncovered. Sprinkle with seasoning; fold one side of dough over ham and cheese. Repeat ham and cheese layer on top of fold, using remainder of ham and cheese. Sprinkle this layer with the Italian seasoning. Leave 1 inch on each end to seal. Fold dough over; seal all edges. Bake at 350° until done.
Melt the butter over low heat and mix in peanut butter. Then use a big spoon to drizzle it over the popcorn.
Cream together oil and sugar; add beaten eggs. Add sifted dry ingredients of flour and spices to mixture, alternating with buttermilk. Fold in prunes and nuts. Bake at 350° for 1 hour in tube pan. Ice with Buttermilk Frosting. Good when stored for a few days wrapped or sealed in cake taker.
In a large bowl, combine oats, flour, 1 cup dark brown sugar. Cut 1/2 cup butter into mixture till coarse and crumbly. Press into a 13x9-inch baking pan. Place pecans evenly over crumb mixture.
Mix until blended well. Good on pork, chicken and beef. Also, if you like onions, chop 1/4 cup fine and add to sauce. If you add onions, cook until onions are tender.
In blender or processor, blend until smooth. Pour into bowl and microwave on High 8 to 10 minutes until reduced by half. Lay a piece of micro-wrap on a plate. Evenly spread 1/4 cup fruit mixture to a 6 1/2 inch circle. Make sure edges aren't too thin. Elevate plate on top of inverted saucer. Microwave 5 minutes until no longer sticky in center. Carefully place plastic wrap with leather on wire rack. Let cool and repeat with remaining mixture.
Drain beans well. Mix all ingredients well, scraping bowl thoroughly. Chill for 1 to 2 hours.
Combine sugar, milk and soda in large heavy saucepan; cook until a few drops form a soft ball when dropped in cold water. Stir as little as possible. Remove from heat. Add butter and vanilla. Beat until creamy. Stir in pecan halves. Sprinkle salt onto waxed paper. Quickly drop pecan mixture by spoonfuls onto paper to form patties. Cool. Store in covered container.
Place sugar, cocoa, butter and milk in saucepan and boil for 2 minutes. Stir in peanut butter and vanilla. Then pour into oatmeal which has been placed in a large bowl. Drop by teaspoon onto waxed paper. Let cool.
Prepare jello with cream cheese. Let jello mixture cool and beat together until smooth. Add remaining ingredients. Put in a ring mold and serve with mayonnaise in center of ring or use individual molds and top with mayonnaise.
Cream the butter and sugar. Add well beaten egg and flour; beat well. Add milk and vanilla. Pour into 6-inch unbaked shell. Bake in slow oven until knife comes out clean.
Bake at 375° for 45 minutes. In 10-inch skillet over medium heat, cook beef until brown, stirring to separate meat. Spoon off fat. Add spaghetti sauce; heat through, stirring occasionally.
Cream shortening and sugar; add egg, milk, dry ingredients and vanilla. Work so you can handle by adding 3 or 4 cups flour. Roll on a board 1/4 inch thick. Cut and bake on greased baking sheet for about 15 minutes at 375°.
Pound chicken breasts until 1/4 inch thick. Mix bread crumbs and parmesan cheese together in a shallow pan or bowl. Melt butter in fry pay over medium heat. Dip chicken pieces in egg, then in bread crumbs mixture and fry in butter about 5 minutes per side or until done. Remove from pan. Serves 4.
Whip the first 4 ingredients until smooth, then add 1 small can crushed pineapple. Bake in graham cracker crust 20 minutes at 350°. Cool until glaze forms on top.
Prepare stuffing according to directions only using 1 tablespoon margarine. Set aside. Saute chicken cubes in pan sprayed with Pam until no longer pink. Add soups and milk. Pour into a sprayed 9 x 13 pan and sprinkle with poultry seasoning. Top with prepared stuffing and bake 30 minutes at 325°. Let stand 10 minutes before serving. Serves 6.
Combine first 6 ingredients in a small saucepan. Cook over low heat 5 minutes. Stir in carrots and chill.
Mix ingredients and pour into buttered baking dish. Cover and let set in refrigerator overnight (until it is a mush). Bake, uncovered, in a 350° oven for 1 hour.
Thaw a loaf of frozen bread and roll out on floured surface into a large triangle. Spread with mustard and put the baked ham, Provolone cheese, salami and Mozzarella cheese down the center of the dough. Fold sides and pinch. Brush top with melted butter and sprinkle with oregano.
Cream the cream cheese. Add other ingredients. Fold in Cool Whip. Pour into 2 graham cracker crusts. Freeze.
Mix all ingredients and place in square pan. Bake at 350° for 35 minutes.
In a small bowl, combine all ingredients until well blended. Turn into 1 1/2-pint baking dish. Bake uncovered in preheated 375° oven for 15 minutes. Stir often. Serve warm with crackers. Yield: 6 to 8 servings.
Prepare salad dressing mix with vinegar, water and oil as directed on envelope. Mix greens, oranges, onion and pecans in large salad bowl. Add dressing; toss well.
Cream oil, sugar and eggs. Add dry ingredients. Blend well. Add apples and nuts. Bake in 9 x 13-inch pan at 350° for 40 to 45 minutes. Cool. Sprinkle with powdered sugar.
Place zucchini slices in bottom of 1 1/2 to 2-quart casserole. Combine all other ingredients, except cheese; mix and pour over zucchini. Sprinkle with Parmesan cheese. Cover and bake at 325° for 1 hour.
Combine cake mix and sugar in large mixing bowl. Add vegetable oil and next 4 ingredients. Beat at medium speed with electric mixer for 6 minutes. Stir in poppy seed. Pour batter into a 10 count Bundt pan, sprayed with cooking spray. Bake at 350° for 40 minutes or until wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan and drizzle with lemon glaze.
Slice strawberries. Sprinkle with NutraSweet. Mix cornstarch and water in saucepan. Bring to boil and cook until thickened. Add gelatin. Combine mixture and strawberries. Pour into pie crust. Chill at least 3 hours with whipped cream.
Mix together; put in loaf pan and bake at 350° for 1 hour. Put catsup on top.
Mix ground beef, onion, pepper and milk together. Cook rice and mix with ground beef. Take cooked cabbage, leaf by leaf, and roll with ground beef inside. Place into baking pan and pour tomato soup over. Bake at 350° to 400° for 1 to 1 1/2 hours.
Combine all ingredients. Prepare muffin pan or use liners. Fill 2/3 full. Bake at 425° for 12 to 15 minutes. Serve hot with butter, jelly or honey.
Prepare cake mix as directed on box. Let cool, then split both layers (can make 3 layers). Combine sugar, sour cream (reserve 1 cup sour cream for frosting) and coconut. Blend well. Chill. Spread between layers. Combine reserved sour cream with whipped topping. Blend until smooth. Spread on top and sides of cake. Seal cake in airtight container and refrigerate for 3 days before serving.
Slice corned beef into tiny pieces. Mix all ingredients together. Chill overnight. Best served with squares of rye bread.
Place corn in a 1 1/2-quart glass jar. Remove seed portions of tomato; dice and add to corn. Cover with Italian dressing and marinate 12 to 24 hours in refrigerator, turning jar occasionally to be sure all vegetables are covered. Drain before serving. Diced bell pepper and/or chopped green onions may be added for color and/or flavor. Whole kernel yellow corn may also be added for color.
Pour in milk, oil, salt, baking powder and sugar; mix well. Add flour. Add more flour if needed. Flour hands, take 1 tablespoon dough and knead in hand until not sticky; place in pan. Pour 1 tablespoon plus oil in baking dish. Turn biscuits in oil in pan. Bake at 450° for 20 minutes. Makes approximately 10 biscuits. Delicious.
Mix all together. Pour into pie shell. Bake at 350° or until knife inserted comes out clean.
Spread cream cheese on bottom of a 9 x 13-inch cake pan, top with chili, cover chili with cheese. Heat in 350° oven until cheese is melted (and hot).
In large bowl mix together corn, tomatoes, onions, green peppers, salt, pepper, corn meal and cheese. Let mixture set 30 minutes. Preheat oven to 375°.
Mix dry mustard and vinegar in glass bowl and let stand overnight. Next day, beat eggs with sugar. Blend all. Cook in a double boiler 10 to 12 minutes. Seal in sterilized jars.
Place egg yolks, Sucaryl and next 4 ingredients in blender and blend 2 seconds. Add apples. Blend until fine. Pour into buttered pie plate. Bake at 450° for 25 minutes. Beat egg whites until stiff peaks form. Add remaining ingredients and process along with 1 teaspoon Sucaryl. Put meringue on pie, spreading to edges. Brown at 350° until golden brown, about 10 minutes. Serves 6, 155 calories per serving.
Bring all ingredients, except cabbage and onions, to a rolling boil. Mix 1 cup salad oil into this. Pour over cabbage and onions and refrigerate overnight.
Dip steak in flour; fry until brown. Place in crock-pot. Add water, soup and gravy mix. Cover and cook on low for 6 hours. Serve hot over rice.
Brown ground beef, onions and bell pepper. Drain. Add soup, salt and pepper. Pour into casserole dish. Top with potatoes. Bake at 400° for 30 minutes. When making creamed potatoes, add a teaspoon of mayonnaise.
Mix all ingredients, except pecans, with mixer. Fold in pecans. Pour on greased and floured sheet cake pan. Cook at 350° for 30 minutes.
Combine brown sugar and dry mustard. In large enamel roaster, put half of the pork and beans. Sprinkle half of the sugar-mustard mixture and 1 tablespoon of the onion on the beans. Repeat steps. Place bacon pieces over second layer. Pour ketchup over all. Bake at 325° for 2 1/2 to 3 hours. Stir gently before serving.
Add baking soda to buttermilk. Mix eggs, bananas, sugar, milk an shortening. Add dry ingredients. Mix together and bake for 1 hour at 350°. Grease and flour pan.
Preheat oven to 425°. Combine curry powder, cinnamon, cayenne, salt and flour in a plastic bag. Add chicken and shake well to coat. Put chicken on baking sheet and spray with cooking oil. Bake 20 minutes. Turn the chicken over and continue baking until golden brown, about 15 minutes longer.
Mix flour, brown sugar and butter or oleo as crumbs. Measure 2 3/4 cups into 10 x 15-inch pan (ungreased). To rest of crumbs, add the rest of ingredients. Stir in apples. Spread over crumb base. Bake at 350° for 15 minutes. Cool. Serve with ice cream, whipped cream or sprinkle powdered sugar on top.
Use casserole dish large enough for amount desired. Put margarine in dish, then layer potatoes, onion and pork chops on top so that they will brown. Salt and pepper ingredients. Bake at 350° until done.
Heat oven to 350°. Grease bottom only of 13 x 9-inch pan. In large bowl, combine all ingredients. Beat 50 strokes by hand. Spread in greased pan. Bake at 350° for 30 to 35 minutes. Do not overbake. Cool completely; cut into bars. Makes 24 bars.
Cut beef into 3 inch x 1 inch strips; brown in oil in a skillet. Transfer to a slow cooker. Combine the next seven ingredients pouf over beef. Cover and cook on low for 5-6 hr or until meat is tender. Add tomatoes and green peppers; cook on low 1 hr longer. Combine the cold water and cornstarch to make a paste; cook on high until thickened. Serve over noodles or rice.
Line a 3-quart casserole dish with 3 cups of cooked broccoli. Mix remaining ingredients and spread on top of broccoli. Top with 1 cup crushed corn flakes and drizzle with 1/2 cup melted butter. Bake at 350° for 50 minutes in preheated oven.
Cream the shortening, sugar and salt. Beat in egg until very light. Add baking soda to sour milk and stir into egg mixture alternating with flour. Fold in rhubarb and candy sprinkles. Pour into a greased 13 x 9 x 2-inch pan. Sprinkle with topping. Bake in a 350° oven for 45 minutes. Yields 10 to 12 servings.
First, get a tall glass. Take scoops of ice cream and put in the glass. Pour beverage over ice cream until glass is full.
Combine all ingredients, but meat. Mix well. Pour half in an 8-inch iron skillet that has been heated in the oven with oil. Then put on layer of meat, layer of cheese and then remaining mix. Bake 30 minutes at 450°.
Cook macaroni according to directions. Rinse in cold water and chill. Mix all other ingredients and thin with 1 tablespoon pickle juice, if necessary. Chill until served.
Mix flour and soda. Combine eggs, mincemeat, condensed milk, fruit and nuts. Fold in dry ingredients. Bake in tube pan (greased and lined with wax paper) at 300° for 2 hours. (I have baked this in 2 loaf pans.) Decorate top with cherries and nuts. Freezes well.
In large bowl of an electric mixer, beat butter and sugar until creamy; beat in egg, vanilla and banana. In another bowl, stir together flour, baking powder and salt; gradually add to butter mixture, blending thoroughly. Stir in butterscotch chips. Spread batter evenly in a greased 9-inch square baking pan. Bake in a 350° oven for 35 to 40 minutes or until golden brown. Let cool in pan on a rack, then cut into 16 squares. Store in refrigerator.
In a small bowl, combine all ingredients. Stir until well mixed. Place in covered container. Chill until ready to serve.
Soak bread crumbs in milk, then add eggs. Mix, then add venison, onion, tomato juice and salt and pepper. Shape into loaf. Place in baking dish and bake at 375° for one hour.
Brown beef and add taco seasoning, according to directions on package. Place flour tortillas in baking dish and fill with 2 heaping tablespoons ground beef mixture. Add lettuce, tomato and onions. Fold over and close with toothpicks.	Heat enchilada sauce and Velveeta cheese. Pour over the tortillas and top with grated Cheddar cheese. Bake 20 minutes at 350°. Serve with picante.
Put ingredients into blender and blend for 3 minutes. Let stand for 5 minutes. Pour into greased 9-inch pie pan. Bake at 350° until brown, approximately 40 minutes.
Place Velveeta cheese in between 2 sheets of Saran Wrap. Roll Velveeta with a rolling pin into a circle or oval, 1/4-inch thick. Remove top piece of Saran Wrap. Spread cream cheese on top of Velveeta. Sprinkle pecans, pimentos, green onions and green pepper on top of cheeses. Roll into a log and place, seam down, on platter. May be prepared with light cream cheese and Velveeta for less fat.
Dissolve jello in 2 cups boiling water (save 1/4 cup of dissolved jello). Add frozen strawberries, pineapple and bananas. Put in refrigerator to congeal. When congealed, mix cream cheese, confectioners sugar, vanilla and reserved jello. Fold in Cool Whip. Spread this mixture over congealed jello. Sprinkle with nuts, if desired.
Combine beans, milk, soup, pepper and half of onions. Pour in casserole and bake, uncovered, at 350° for 30 minutes. Top with remaining onions and bake 5 minutes longer. Cream of chicken soup may also be used.
Drain 1/2 juice from carrots. Mix apple filling and carrots. Put in a baking dish, sprinkle with cinnamon. Bake about an hour in 350 degree oven.
Prepare macaroni according to package directions and drain. Pour into a 2-quart baking dish and set aside.
Mix dry ingredients thoroughly; add milk and beaten egg yolks (reserve egg whites for meringue); mix well. Cook in a double boiler to the desired thickness. Add vanilla. Pour into a ready baked crust. Cover with meringue and bake in moderate oven at 350° until lightly brown.
Blend milk, eggs and spices. Butter a 9 x 13-inch pan. Layer 7 to 8 slices of bread. Cover with half of cheese and half the egg mixture. Repeat, using balance of ingredients. Refrigerate overnight or all day. Bake at 350° for 1 hour. Let set a few minutes. Cut into squares.
In a large saucepan, cook and stir bacon and onion until bacon is crisp and onion is tender. Stir in reserved clam liquor, the potatoes, water and celery. Cook, uncovered, until potatoes are tender, about 10 minutes. Add clams, tomatoes and seasonings. Heat to boiling, stirring occasionally. Makes 6 servings.
Place cheeses in small mixing bowl; let stand at room temperature until softened. Add onion and Worcestershire sauce; blend on low speed. Beat on medium speed until fluffy, scraping sides and bottom. Cover and chill for 8 hours.
Boil potatoes with jackets. Cool, peel and grate. Mix everything but 1 cup cheese in a cake pan. Sprinkle remaining cup of cheese over casserole and refrigerate for 6 hours or overnight. Bake at 350° for 45 min. to an hour or until cheese on top is bubbly and casserole is hot completely through. Serves 6.
Cook rice. Brown onion in butter until transparent. Add cooked rice, sour cream, green chilies, salt and pepper. Grease a large 2 1/2-quart casserole or baking dish and layer: one-half of rice mixture, 1/2 cottage cheese, 1/2 Cheddar cheese. Repeat layers. Bake at 375° for 30 to 40 minutes. Can be made ahead and frozen.
Cook zucchini and onion in water for 5 to 10 minutes. Drain. Place 1/2 package herb stuffing in bottom of greased 12 x 9-inch baking pan. Cover with zucchini and onion mixture. Combine grated carrots, soup mixes and melted butter. Spread over top. Cover with sour cream. Sprinkle remaining stuffing on top. Bake at 350° for 40 minutes.
Combine ingredients, mixing at medium speed on electric mixer until well blended. Serve with fresh fruit. Yield: 2 cups.
Separate white of eggs in small bowl. Mix egg yolk, butter and sugar together. Add dry ingredients; beat. Then add milk and coconut. Beat white of eggs until stiff; fold into cake mix. Pour in two 8-inch cake pans. Bake at 350° for 35 minutes.