HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook macaroni as directed on package. Melt margarine in large skillet. Add onion, bell pepper and meat; saute until tender. Add tomato sauce, 1/2 teaspoon of salt and 1/8 teaspoon of pepper. Simmer 20 minutes. Combine with macaroni and corn. Place mixture in 2-quart casserole or Pyrex pan and bake for 30 minutes at 350°. Top with cheese during last 10 minutes of baking.
Prepare instant mashed potatoes as directed on package. Add onion, parsley flakes and dry mustard. Slit frankfurters lengthwise and stuff with mashed potato mixture. Top with 1/4 cup of	shredded cheese and sprinkle top with paprika. Place in 12 x 7 1/2 x 2-inch baking dish and	microwave 3 to 4 minutes, turning dish halfway through cooking. Depending on microwave, you may have to cook longer until hot.
Peel and slice 2 pounds of carrots. Cook in salted water until tender. Drain. Layer carrots, green bell pepper (cut in strips) and onion (sliced thin). Mix tomato soup, black pepper, sugar and vinegar. Stir until completely dissolved. Pour over carrots, peppers and onions. Let set overnight.
Preheat oven to 350°. In a large mixing bowl, mix brown sugar and eggs. Add honey and stir. Add baking powder to water and mix. Add water to mixing bowl. Combine flour and spices and stir into mixture. Add remaining ingredients and stir. Pour into greased 8 x 12-inch baking pan. Bake at 350° for 30 to 40 minutes. To determine when treats are ready, insert toothpick. A nearly dry toothpick indicates they are done. Cut into squares while warm.
Cook syrup 5 minutes then add ground mixture. Simmer together for 5 minutes. Pour into hot jars, and seal.
Dump all ingredients together, juice and all. Stir. Add extra mandarin oranges, if you like; be sure to drain these.
Mix and cook 15 to 20 minutes. Boil ribs until tender. Remove from water. Pour sauce over ribs and marinate at least 6 hours or up to 24 hours in refrigerator. Put on grill and heat ribs until hot.
Drain milk from coconut and add water to make 1 cup. Open coconut, peel brown skin from outside and run through fine meat grinder. To 2 cups sugar, add the liquid, stir until sugar dissolves. Then cook over moderate heat for 5 minutes. Add the ground coconut and cream of tartar and boil 10 minutes. Set aside to cool, then beat until it thickens. Pour into buttered pan and let it reset. Slice and stand back.
Wash spinach. Brown onions in oil. Add spinach on top of onions and let steam. Add washed cracked wheat on top of spinach. Cover tightly and steam about 10 mins. Stir together. Cover for another 10 mins. Add a little water if necessary. Salt and pepper to taste.
Preheat oven to 350°. Cream the butter or oleo, white sugar and brown sugar. Add the eggs, one at a time and peanut butter. Add the flour, soda, pinch of salt and vanilla. Roll into balls and place on cookie sheet. Press down with fork. Bake 10 to 15 minutes. Good to place Hershey's Kiss in center on removal from oven.
Combine crabmeat and shrimp with vegetables which have been chopped fine. Add mayonnaise, salt and pepper and add Worcestershire sauce. Mix well. Cover with buttered crumbs. Bake at 350° for 30 minutes.
Sprinkle pork chops with salt, pepper and paprika. Put oil in skillet. Heat and brown chops. Drain off any excess oil. Add 1 cup of water, celery and onion soup mix. Cover and cook on low heat for 40 minutes or until chops are tender. Remove chops from pan. Combine flour, parsley and 1/4 cup water. Blend in pan juices. Add milk and mushrooms. Cook over low heat until thick and bubbly. Return chops to sauce. Let stand for a few minutes. Serves 6. Serve with mashed potatoes and spoon extra sauce over potatoes.
Shred carrots coarsely. Melt butter in skillet and add carrots. Sprinkle with salt and sugar. Cover and cook for 8 to 10 minutes. Top with parsley. Serves 6.
Cream together the sugars and butter. Add vanilla. Slightly beat eggs and add to mixture. Mix together the flour, salt and baking soda and add to mixture. Add oats, raisins and sunflower seeds. Bake at 350° for 5 to 10 minutes.
Mix ingredients, then drop by tablespoon onto top of soup beans (that are done), about 20 minutes before eating time. Cover and cook on low heat for 20 minutes, turning over once.
Combine blueberries, 1/2 cup water and lemon juice in heavy saucepan. Bring to a boil; simmer gently for about 8 minutes, stirring frequently.
Wash the chicken and rub with the garlic. Place on foil covered cookie sheet. Bake at 350° until very light brown. Brush with the honey, butter and curry powder melted together. Bake until brown. Cover with the chicken soup. Bake 15 minutes longer.
Mix all ingredients together in pot and cook on low heat until margarine melts. Then pour into partly baked pie crusts. Bake at 350° for 30 minutes. Let cool (optional). Top with meringue and bake.
Cream together margarine and sugar. Add eggs. Mix well. Add remaining ingredients and mix well. Pour into unbaked pie shell. Bake at 325° for 40 to 50 minutes until golden brown. Freezes well. Very good during holiday season.
Mix butter and sugar. Add eggs. Beat with fork. Add coconut and milk. Mix well. Pour into unbaked pie shell. Bake at 375° for 1 hour.
Stir together the flour, baking powder and salt. Cut in shortening until mixture resembles cornmeal. Gradually add the water, stirring with a fork (dough will be crumbly). Turn onto a floured surface and knead into a soft ball. Divide the dough in half and let stand 10 minutes. Roll each half into a 12 x 10-inch rectangle and cut into 2 1/2-inch squares. (Do not re-roll or patch dough.) Deep fry a few at a time in fat until golden brown. Drain on paper towels and serve with Honey Butter or roll in cinnamon and sugar.
Shake chicken in seasoned flour in a bag and reserve flour. Brown chicken pieces in oil and drain on paper towels. Lightly saute onion and garlic. Return chicken to pan and add water, lemon juice and bouillon cube. Bring to boil; cover and simmer for 30 minutes. Remove from heat. Remove chicken and keep warm. Stir 2 tablespoons seasoned flour into juices left in pan and gradually blend in sour cream. Return to medium heat to warm sour cream mixture but do not allow it to boil. Add cooked, hot noodles and toss to coat. Serve immediately with chicken. Makes 4 servings.
Beat eggs, sugar and vanilla. Add butter, which has been melted in the pan you cook the pudding in. Add rice and milk. Mix well and add raisins and nutmeg. Pour mixture into baking dish. Cook at 350° for one hour or until thickened.
In 9 x 13-inch pan spread vanilla wafer cookies. Crush and spread strawberries. Slice kiwis and cover strawberries. Add thick layer of whipped cream (from scratch) and top with sliced bananas. One slice is enough. Enjoy!
Thaw berries. Berries must be crushed. Combine cornstarch and sugar. Mix with berries. Cook over low heat until clear and thick. When cool, pour into shell. Just before serving, cover with whipping cream.
Melt butter and add seasonings. Mix cereal, nuts, etc. Pour butter mixture in shallow pan and bake at 250° for 1 hour. Stir up once. Store in covered container when cool.
Mix all ingredients together for two minutes and pour into a Bundt pan. Bake at 350° for 40 to 45 minutes.
Brown meat in 1 tablespoon fat. Add onion. Cook until brown. Add remaining ingredients. Serve on toasted bun.
Mix potatoes, cream cheese, egg and salt together until creamy. Add onion and pimento. Put in ungreased casserole dish and bake at 350° for 45 minutes. Double for company. Can be made ahead of time and frozen.
Line baking pan with foil. Dot 1/2 stick of margarine on bottom. Sprinkle 1/2 onion soup. Lay steak pieces on margarine. Dot remaining margarine on top of steak; sprinkle with remaining soup. Cover with green beans. Do not drain. Add potatoes. Add foil to top and fold closed with the bottom of foil. Bake at 350° for 2 hours.
Mix together and spread on cocktail rye bread, the small loaves. Broil until bubbly.
Brown bacon and crumble in a bowl. Toss all ingredients together and serve with creamy cucumber dressing (or your favorite).
Grease muffin tins. Cream butter and sugar. Add eggs, beating well. Combine flour, baking powder and salt; add to creamed mixture alternately with milk and vanilla. Crush 1/2 cup berries; add to batter. Fold in remaining berries. Spoon into muffin tin; sprinkle with sugar. Bake for 30 minutes at 375°. Makes 12 to 24 muffins, depending on pans.
Mix flour, oats, baking soda and cinnamon in medium-size bowl and set aside. Mix applesauce, honey and vanilla in small bowl and add to above. Stir until combined. Add dried fruit, raisins and walnuts. Spray a 10 x 6 x 2-inch pan with Pam. Spread mixture evenly in the prepared pan and bake for 20 minutes in a 350° oven. Cool in dish on wire rack; cut into bars. Store in tightly covered container or in freezer.
Heat water to boiling; peel and dice potatoes. Drop into boiling water to shock potatoes. Cook until potatoes can be easily broken apart with a fork. Drain off water. Place kettle of potatoes back on ther burner and stir to remove all remaining moisture. Be careful not to scorch. Remove from heat. Whip with mixer, adding butter and milk to desired consistency. Add salt and pepper to taste.
Cut up and skin chicken. Sprinkle with salt and pepper. Let stand 1/2 hour. Dip chicken in buttermilk. Shake in a plastic bag, in which you have combined wheat germ, potato flakes, garlic salt and paprika. Place chicken on a baking dish, that has been sprayed with nonstick oil. Bake in oven for 35 to 40 minutes or until golden brown.
Mix together all ingredients except pepper. Put in 2-quart casserole. Bake at 350° for 30 minutes, covered. Uncover for the last 5 minutes to let brown. Sprinkle with ground pepper. Serve hot with chips or sliced bread squares.
Mix sugar and mustard. Add eggs and vinegar. Cook until thickened in double boiler.
Combine all ingredients except potato chips. Mix well and place in 9 x 13-inch casserole. Refrigerate overnight. Before serving, top with crushed potato chips and bake at 450° for 12 to 15 minutes or until bubbly and brown. Yield: 6 to 8 servings.
Roll chicken pieces in mayonnaise and then in cracker or Rice Krispies crumbs. Bake, uncovered, at 350° about 40 minutes.
Heat mustard, Worcestershire sauce, margarine and poppy seed enough to melt margarine and dissolve mustard.
Mix together 1 can of cream of chicken soup with first 6 ingredients, to make dressing. Then put 1/2 of other can of soup in bottom of crock-pot. Then layer 1/2 of dressing mixture, next put 1/2 of cooked chicken, then other half of dressing and rest of chicken, cover the top with rest of chicken soup. Cook on low for 3 hours.
Mix together all but frosting. Bake at 350° for 20 to 25 minutes.
Dissolve jello in 1 pint hot water. Add marshmallows and cream cheese; stir until melted. Add cottage cheese and pineapple. Pour into oblong casserole. Chill until slightly set. Add whipping cream and nuts; let set until firm.
Heat oven to 350°. Lightly spray tortillas with nonstick cooking spray. Sprinkle with chili powder. Turn tortillas over and repeat process. Stack 2 to 3 tortillas and cut into 8 wedges; repeat process. Place on cookie sheet. Bake 8 to 10 minutes until crisp and lightly browned. Makes 12 servings.
Mix well butter, soup, cheese, sour cream, salt and onion. Combine with hash browns (thawed). Place in 13 x 9-inch baking dish. Top with crushed cornflakes and drizzle one stick of melted butter over all. Bake uncovered at 350° for 1 hour.
Drain all fruits. Arrange fruits in layers in order given in well-greased 2-quart casserole. Melt butter. Add flour, sugar, curry and sherry to melted butter and stir until thick. Pour this sauce over fruit. Cover and bake 1 hour at 350°.
Lightly brown beef in heavy skillet or Dutch oven. Add onion and cook until tender, but not browned. Add corn, soups, sour cream, pimento, salt and pepper. Stir in cooked drained noodles. Spoon into a 4-quart casserole dish. Combine Ritz crumbs and margarine. Sprinkle over top. Bake at 350° for 30 minutes.
Beat together the eggs, milk, sugar, cinnamon, vanilla and salt. Place dry bread crumbs in an 8 x 1 1/2-inch round baking dish. Sprinkle raisins over bread. Pour egg mixture over all. Bake at 325° for 40 to 45 minutes. Cool slightly. Yields 6 servings.
Put crackers in large roaster, combine rest of the ingredients and pour over crackers, stir to coat each piece. Bake 1 hour at 250°. Stir every 15 minutes. Cool and store in airtight container.
Spoon ice cream into crust. In a microwave-safe bowl, melt chocolate; stir until smooth. Drizzle over ice cream. Freeze for 6 to 8 hours or overnight. Remove from freezer 15 minutes before serving. Yield: 6 to 8 servings.
Put in a mixing bowl first 2 ingredients. Let stand 5 minutes. Stir in next 5 ingredients. Beat thoroughly. Cover; let rise until light. Add 2 cups flour. Mix thoroughly. Cover and again let rise to about double in size. Turn onto a floured board. Pat and roll 1/4-inch thick. Shape in any shape desired. Bake at 425° for 12 to 20 minutes according to size of the biscuits. Makes about 18.
Preheat oven to 350°. Melt butterscotch chips and margarine in medium saucepan. Stir in crumbs and nuts. Press half the mixture firmly onto bottom of greased 13 x 9-inch pan.
Put hamburger and onion in iron skillet, no shortening, until slightly brown. Add sugar, chili powder, salt, pepper and sugar. Add ketchup and let simmer until thick, being sure to keep it from sticking.
Mix cheese, onion, pineapple and pepper and form into ball. (Should be moist.) Roll in crushed nuts. Top with cherry. Refrigerate until ready to use.
Grease loaf pan or cake pan. Blend flour, salt, baking powder and baking soda; set aside. Melt butter in boiling water. Blend in orange rind, orange juice, sugar, vanilla and egg. Add dry ingredients; add nuts. Stir just until all is blended well. Batter will be lumpy. Pour in pan. Put walnut halves on top of batter. Bake in 350° oven for 1 hour or until toothpick comes out clean.
Preheat oven to 350°. Grease bottom of 9 x 13 pan. Combine pumpkin, milk, eggs, sugar, salt and cinnamon in large bowl. Pour into 9 x 13 pan. Sprinkle dry cake mix evenly over pumpkin. Top with pecans. Drizzle butter over pecans. Bake at 350° for 50 to 55 minutes or until golden brown. Cool. Serve with whipped topping.
Mix together the sugar, butter and 2 egg yolks, beating well. Add to this mixture the juice and rind of 1 lemon. Then add the flour, milk and the 2 egg whites, stiffly beaten. Pour in a cooked pie crust and bake 45 minutes in slow oven at 300°.
(Use 9 x 13 dish.) Mix first 4 ingredients well. Place chicken on top. Cover with foil; bake at 350° for 1 hour. Uncover for last 15 minutes.
Using low speed of electric mixer, blend molasses, brown sugar, oil and spices. Add boiling water. Blend. Gradually add flour. Beat 2 minutes until smooth. Dissolve baking soda in 2 tablespoons hot water. Add to batter. Blend. Pour into an 8-inch sprayed or Teflon lined pan. Bake at 350° for 25 to 30 minutes. Serve with whipped cream substitute.
Cook first three ingredients to boiling point and then boil for 6 minutes, stirring constantly. Remove from heat and add the butter, chocolate bits, vanilla and chopped nuts. Mix until all is dissolved and pour into 9 x 9-inch square pan. Cut into squares and serve.
Preheat oven to 350°. Combine mayonnaise, 3/4 cup cheese, Old Bay seasoning, Worcestershire sauce and mustard. Fold in crab meat. Spoon mixture into 1-quart casserole; top with remaining cheese. Sprinkle with a dash of Old Bay seasoning. Bake for 15 minutes, or until mixture begins to bubble around edges. Serve with assorted crackers. Serves 8 to 10.
Saute onion in butter. Add onion to rest of the ingredients. Mix well. Pour into greased casserole dish and bake it at 350° for 45 minutes or until firm and brown slightly.
Brown beef with onion in a Dutch oven. Pour over fat. Add remaining ingredients. Cover and simmer for 1 hour, stirring occasionally. Makes 6 servings. Simply wild.
Mix together. Bake 40 minutes in 9 x 13-inch pan at 350°.
Combine dry with undrained fruit, mixing well. Fold in Cool Whip. Pour into 7 1/2 x 11 3/4 x 1 3/4-inch pan. Sprinkle top with chopped nuts, if desired. Chill at least 3 hours before serving. Do not attempt to mold as mixture will not be firm. Yields 12 to 15 servings.
Combine first 10 ingredients with 1 can tomato sauce. Form mixture into 6 loaves. Place in shallow baking dish and bake in a 350° oven for 20 minutes. Skim off excess fat. Combine remaining tomato sauce with gravy mix and water. Pour over loaves. Bake 15 minutes longer.
Preheat oven to 350°. Cook broccoli according to directions; drain and pour into casserole dish. Stir in cheese and 1/2 stick margarine. Heat the other 1/2 stick margarine. Stir into Ritz crackers. Sprinkle crackers over broccoli and bake for 25 minutes.
Spray crockpot with vegetable spray. Mix all ingredients, except 1/2 cup cheese. Pour into crockpot and cook on high 3 hours. Add 1/2 cup grated cheese 30 minutes before end of cooking time.
Stir in large bowl the sugar, flour, cinnamon, salt, baking powder, soda, zucchini, nuts and raisins. Beat eggs and oil in separate bowl. Pour over flour mixture and stir until moistened. Bake in 9 x 5 x 3-inch loaf pan for one hour and thirty minutes. Cool 10 minutes. Turn out on cooling rack. Turn top side up and cool completely.
Cook the first 5 ingredients. Drain. Add rice (can be Minute rice), lemon juice, salad dressing, curry powder, crushed pineapple, grated onion, coconut and chopped celery. Chill.
Cut sausage in bite size pieces. Saute in pan for about 10 minutes. Drain off fat. Put sausage, sliced peppers and sliced onion in roasting pan. Add oil, salt, pepper, onion and tomato sauce. Sprinkle with garlic powder. Bake at 350° until peppers are soft (about 45 minutes).
Cook carrots, until tender, but firm. Mix other ingredients well. Add drained carrots carefully and let set for at least 1 day.
In saucepan, cook onion and celery in butter. Stir in remaining ingredients, except cheese. Pour into 2-quart baking dish. Bake at 400° for 20 minutes. Sprinkle with grated cheese and brown. Serves 4 to 5.
Combine water and lemon juice. Pour over apples in greased shallow baking dish. Cover and bake in 375° oven for 15 minutes or until apples are partly cooked. Mix together tapioca, sugar, salt and nutmeg. Sprinkle over apples, mixing thoroughly. Add butter. Continue baking 10 minutes. Stir well and bake 5 minutes longer. Serve hot or cold with cream (optional).
Whip last 4 ingredients in food processor. Add crab meat and mix. Toast and cool English muffins. Cut each muffin into quarters. Spread mix on muffin pieces. Freeze pieces on a cookie sheet for at least 30 minutes. Store in plastic freezer bag. Before serving, heat on cookie sheet in a 350° oven (approximately 20 minutes).
Beat egg and add to milk; mix well. Add spices. Dip each side of each slice of regular bread in milk mixture to coat each side. Brown each side in melted margarine on hot flat grill pan. Serve with pancake syrup.
Grease 8-inch square pan. Spread cherry pie filling in pan. Blend sugar, flour, oats, cinnamon, nutmeg and butter together until crumbly. Spread over cherries. Bake 35 minutes in 350° oven.
Mix cream cheese with 1/4 c. milk. Cook pudding with rest of milk until thick. Mix with cream cheese. Slice bananas into bottom of graham cracker crust, then pour in filling. Sprinkle coconut over pie. Do not bake. Let chill for at least an hour.
Cook spaghetti according to package directions; drain and cool. Chop pepper, onions, seeded tomatoes and celery into small pieces. Add vegetables to spaghetti; mix. Add Salad Supreme seasoned salt and Zesty Italian dressing (do not substitute). Mix well. Refrigerate. Serves 6 to 8.
Mix ingredients together. Drop from spoon onto greased cookie sheet and cook 11 to 14 minutes at 400°. Makes 3 1/2 dozen.
Flake salmon. Mix all ingredients. Can be used as a salad or as a sandwich spread.
Fry bacon until crisp. Drain bacon and set aside. Brown ground beef and onion in bacon grease. Drain meat; crumble bacon and mix with ground beef. Mix remaining ingredients and bake at 350° for 1 hour.
Line bottom and sides of pie tin with crescent rolls. Crush chips and put on rolls. Brown hamburger and strain. Mix hamburger, sour cream, water and taco seasoning. Put on chips. Top with Cheddar cheese. Bake at 350° for 20 to 30 minutes.
Melt butter and peanut butter. Add vanilla. Take away from heat and slowly add sugar.
Preheat oven to 350°. Smash sweet potato, then mix with remaining ingredients; pour into pie shell. Bake at 350°.
Put in large pot and bring to boil, stirring constantly. After it starts to boil, cook 10 minutes more, no longer, stirring constantly. Take off stove and add chocolate chips, marshmallow cream and vanilla. Mix. Pour in a buttered 9 x 13-inch pan. Makes 4 1/2 pounds.
Blend cake mix, eggs and fruit. Beat 2 minutes. Pour into greased 13 x 9-inch pan. Sprinkle top of batter with coconut. Bake at 350° for 35 to 40 minutes. No need to frost. Serve with Cool Whip.
Wash mushrooms, remove stems and finely chop. Melt margarine in frypan. Add onions, pepperoni, green pepper, garlic and stems. Cook until tender but not brown. Add crackers, cheese, parsley, salt, oregano and pepper. Mix well. Stir in broth. Stuff caps, rounding tops. Cook in shallow baking pan in 1/4-inch broth. Bake for 25 minutes at 325°.
Mix sugar and water in heavy pan. Cook without stirring to soft ball stage; remove from heat. Let stand 5 minutes. Stir in orange rind, orange juice and salt. Add pecans; stir until sugar begins to crystallize. Turn out onto cold baking sheets. Separate nuts, using two forks. Let harden.
Mix dry ingredients in bowl. Add egg, milk and margarine. Beat with eggbeater until nearly smooth. Do not overbeat. Bake in 8-inch square greased pan in 425° oven for 20 to 25 minutes.
Preheat oven to 350°. Grease and flour 9 x 13-inch pan. Mix all ingredients together in order. Bake for 45 minutes or until the center springs back when lightly touched. Ice with German chocolate icing.
Boil the first 3 ingredients slowly until hard-ball stage. Add the egg whites and vanilla.
Add butter to boiling water. Melt, add flour and salt at once. Cook, stirring until smooth and forms a soft ball. Cool mixture and add eggs, one at a time. Drop batter onto greased cookie sheet. Bake at 450° for 15 minutes and then at 325° for 25 minutes. Makes 12 Cream Puffs. Cool, then cut and fill with any cream or pudding.
Put butter and brown sugar in cast-iron skillet. Melt brown sugar and butter. Then put fruit and nuts on top of sugar and butter. Put eggs, white sugar, juice, flour, baking powder and salt in a bowl. Mix well. Pour on top of fruit and nuts. Bake in cast-iron skillet at 350 degrees until done.
In large skillet, lightly brown meat; drain. Add bell pepper and onion strips. Add taco seasoning and 1/2 cup water. Simmer on low until onions and bell pepper are tender. Line bottom of large serving pan with chips. Top with meat mixture. Add cheese on top with taco sauce and sour cream.
Heat oven to 350°. Grease bottom only of 9 x 5 x 3-inch loaf pans. Pour water over oats in large bowl; stir until moistened. Stir in remaining ingredients. Pour into pan. Bake until wooden pick inserted in center comes out clean, 45 to 50 minutes. Cool for 10 minutes. Loosen sides of loaf from pan. Cool completely before slicing.
Melt margarine in frying pan. Saute zucchini and onions, a little at a time, until transparent or just beginning to brown. Transfer to ovenproof casserole dish. Season with salt, pepper and basil as you saute. When all zucchini is cooked, add tomato to zucchini. Cover and cook at 325° for 45 minutes or microwave for 10 to 12 minutes. Remove from oven. Drain liquid with turkey baster. (Save it to add to vegetable soup!) Top with cheese. Return to oven for 5 minutes (no cover), or microwave for 5 minutes, covered.
Combine crumbs and butter. Keep 1/3 cup for the top. Press remaining crumb mixture into a baking dish. Drain pineapple, reserving syrup. Dissolve jello and sugar in the water. Stir in the pineapple syrup and chill until partly set. Add sour cream and vanilla. Whip until fluffy. Fold in pineapple, oranges and coconut. Pour over crumbs in dish and sprinkle with reserved crumbs. Chill until firm and cut into squares. Top with cherries.