HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown ground beef; add onion powder. Drain fat. Mix gravy mix with water and pour over hamburger mixture. Let simmer 10 minutes. Put 1/2 the crescents on bottom of square cake pan. Pour hamburger mixture over crescents. Sprinkle cheese over hamburger mixture, if desired. Place remaining crescents on top of hamburger and cheese layers. Bake at 350° for 20 minutes or until crescents turn golden brown. Slice, serve and enjoy!
Spread cheese and green chilies on 1 tortilla. Place the other tortilla on top and butter. Spray skillet with vegetable spray and place butter side down in skillet on medium heat. Butter other tortilla and turn until both sides are brown and cheese is melted. Slice pizza style and dip in picante sauce. Enjoy!
Cook spaghetti according to package directions. Drain and combine all ingredients except part of cheese. Put in casserole and top with remaining cheese. Heat in 350° oven until hot and bubbly.
Peel and cook potatoes in boiling water until done. Mash well (may cut in quarters so they will cook faster). Mix mashed potatoes with remaining ingredients. Pour in a deep Pyrex dish and bake at 350° until set in middle.
Butter large, shallow pan with sides; put aside. Combine popcorn and nuts in a large bowl. Combine margarine, sugar and corn syrup in 2-quart saucepan. Bring mixture to a boil and cook, stirring constantly, for 5 minutes. Remove from heat and stir in vanilla. Quickly pour syrup mixture over popcorn; gently stir to coat evenly. Spread in buttered pan to cool. Cool completely. Break into bite-sized pieces.
Dissolve Jell-O in boiling water. Add ice cream. Pour in large square pan. Allow to stand 1/2 hour in refrigerator. Mix in pineapple and nuts (reserving 2 teaspoons nuts for top) and stir well. Top with remaining nuts. Refrigerate to jell.
Beat eggs and	stir in sugar and vanilla. Mix flour, salt and baking powder and add to egg mixture. Fold in apples and nuts. Mix well.
Mix butter with crushed cookies. Place in large baking dish and bake for 10 minutes. After this cools, put on a layer of ice cream, then chocolate sauce. Top with Cool Whip and nuts. Keep frozen. It may help to freeze between layers.
In small saucepan, heat together 1/4 c. heavy cream, the peanut butter and 1/4 c. confectioners' sugar over medium heat, stirring until smooth. Remove from heat; let cool to room temperature. Meanwhile, beat together remaining 2 c. heavy cream and remaining 3/4 c. confectioners' sugar until stiff peaks form. Fold cooled peanut butter mixture into whipped cream along with chopped peanut butter cups. Spoon into prepared crust. Top with peanut butter cup halves. Freeze until semi-frozen, about 3 hours. Cut into 12 slices and serve.
Dice bread into 1/2 inch cubes and saute in hot oil until slightly brown. Combine all ingredients in mixing bowl. Shape into balls the size of a large walnut and using a spoon, drop into boiling salted water. Cover and steam 15 to 20 minutes until dumplings are done through. Serve immediately.
Add sugar to shortening and beat 5 minutes. Add remaining ingredients and beat 5 minutes.
Blend together butter, sugar and vanilla. Add flour and pecans. Mix well and chill. Shape into small balls and place on cookie sheet. Bake in a 350° oven for about 15 minutes. Cool a few minutes before removing from cookie sheet. Roll in 10x sugar.
Mix ingredients together. Simmer in covered frying pan over low heat for 30 minutes. Serve on buns.
Pour boiling water over bran flakes and let stand. In a separate bowl, cream butter and sugar; beat in eggs. Stir in buttermilk and the bran flake mixture. Sift together flour, salt and baking soda and add to muffin mixture. Add dates (or raisins), if desired. Spoon into greased muffin tins. Bake at 400° for 20 minutes. Yield: 5 dozen.
Arrange approximately 45 saltine crackers on foil-lined cookie sheet. Melt 2 sticks of butter and add 1 cup brown sugar.
Combine all ingredients in a quart jar and shake well. Keep in fridge. Shake well before using.
Melt margarine in a large skillet over medium heat; add almonds. Cook 10 minutes or until almonds are golden brown, stirring frequently. Sprinkle almonds with 1 teaspoon curry powder; toss lightly to coat.
Melt butter in a 9 x 13-inch baking pan. Set aside. In a large mixing bowl, beat eggs and add flour, baking powder and salt. Mix well. Add melted butter, leaving the pan buttered. Add chiles and cheese. Mix together and pour into baking pan.
Mix sugar and cornstarch. Add water and vinegar; boil together for 5 minutes, stirring constantly. Add drained beets to hot sauce and let stand for 30 minutes, more or less. Reheat carefully and serve.
Combine sugar, cocoa and cornstarch in a 6 or 8 cup measure. Gradually stir the milk into dry mixture with wire whisk and cover. Cook on High for 5 to 8 minutes or until thickened and bubbly, stirring 2 or 3 times.
Brown the sausage. Separate dinner rolls into 8 triangles. Place in 12-inch pizza pan with elongated ends to center. Close in the perforated sides and press dough up the sides of pan. Bake at 375° for 5 minutes. Remove (will be puffy). Spoon sausage onto crust. Sprinkle cheeses.
Sift dry ingredients. Cream butter and sugar, add eggs one at a time. Mix well after each. Carefully add sour cream and vanilla, mix until smooth and well blended. Add dry ingredients and prunes. Mix well. Pour into buttered loaf pan. Bake in 350° oven for 1 hour. Remove from pan and cool.
Measure oats in bowl and set aside. Combine in pan, sugar, milk, cocoa and oleo. Bring to a boil and boil for 1/2 minute only. Add peanut butter and vanilla. Stir well until smooth and pour over oatmeal. Mix well. Drop by teaspoonfuls onto wax paper. Makes about 2 dozen.
Combine cheese, margarine, sugar and extract until well blended. Add flour; mix well. Chill overnight. On lightly floured surface, roll dough to 1/8-inch thickness. Place on ungreased cookie sheet. Bake at 375° for 6 to 8 minutes.
Lightly butter bottom of casserole dish. Boil broccoli spears and layer in dish. Boil 5 chicken breasts. Shred meat and layer over broccoli. Spread cream of chicken soup over broccoli. Spread cream of mushroom soup next. Mix mayonnaise with lemon juice and spread over soups. Take cheese, grate it and sprinkle over ingredients. Sprinkle bread crumbs lightly on top. Melt butter and pour on top of mixture. Bake at 350° for 35 minutes.
Brown the Italian sausage (taken from casing) and the onion. Add the beef broth, diced tomato and tomato juice; cook for 45 minutes. Cook the tortellini for about 7 minutes. Cook the carrots in microwave until half done. Add the cooked tortellini, carrots and the zucchini to the soup. Cook until the zucchini is tender.
Mix all ingredients. Roll on floured board or cloth to 1/4-inch thick. Place on greased cookie sheet. Bake 7 to 10 minutes in 350° oven.
Melt butter and sugar in saucepan over medium heat, stirring constantly, until mixture turns caramel colored (usually about 15 to 20 minutes). Sugar and butter will combine, separate, then combine again. Cook 3 to 4 minutes after mixture combines for 2nd time. Pour immediately onto greased metal cookie sheet. Tilt pan until mixture spreads evenly. Sprinkle chocolate over top evenly. Sprinkle with chopped nuts. Let cool and break into bite size pieces.
Sift dry ingredients and set aside. Cream butter, then add beaten eggs and brown sugar. Alternately add hot coffee and dry ingredients. Mix in chocolate bits and nuts.
Cook spaghetti until barely done. Heat butter or margarine in large skillet. Add onion and knockwurst and saute approximately 10 minutes. Stir in soup, beer, sour cream, horseradish, mustard and caraway seed. Simmer 10 minutes. Heat oven to 350°. Drain spaghetti and place half in greased 3-quart casserole dish. Spoon over 1/2 knockwurst/soup mixture. Repeat with remaining ingredients. Bake at 350° for 20 minutes, covered. Serves 6.
Heat oven to 375°. Combine peanut butter, shortening, brown sugar, milk and vanilla in large mixer bowl. Beat at medium speed of electric mixer until well blended. Add eggs. Beat just until blended. Combine flour, salt and baking soda. Add to creamed mixture at low speed. Mix just until blended. Drop by teaspoonfuls 2-inches apart onto ungreased baking sheet. Flatten slightly in crisscross pattern with tines of fork. Bake for 7 to 8 minutes or until set and just beginning to brown. Cool 2 minutes on baking sheet before removing to cooling racks. Yield: 6 dozen cookies.
Mix shredded cheese and margarine. Add flour and mix well. Add crisp cereal and mix well. Shape into small balls and place on ungreased cookie sheet. Flatten each ball with a fork and bake at 375° for about 10 minutes.
Spread ground beef in bottom of casserole. Layer rest of ingredients as they are listed. Cook at 350° for an hour or until potatoes are brown, uncovered.
Soak cukes, onions and celery in ice water for 2 hours. Drain. Pack in pint or quart jars. Combine mustard seed, vinegar, salt, sugar and water. Bring this liquid to boil and pour over cukes in jars. Add lids and rings. Place jars in a boiling water bath for 10 to 15 minutes. The jars should seal.
Wash peas. Add cold water, vegetables and ham bone and simmer for 3 hours or until mixture is thick. Remove ham bone. Force peas through coarse sieve and season to taste. If needed, dilute with milk. Serve very hot with toasted croutons.
Combine sugar, coconut (save some for topping on cake icing), sour cream and whipped topping. Refrigerate overnight. Next day, make cake in 2 layers. Cool and split; frost with filling. I heat 3/4 cup milk and a little sugar to sweeten and pour over each layer before frosting. Put in refrigerator until ready to serve.
Mix pudding & milk. Beat 2 minutes on low. Blend in Cool Whip. Butter bottom of 9x13 pan. Line pan with layer of graham crackers. Pour half of pudding over grahams, top with another layer of grahams & rest of the pudding. Top with third layer of grahams. Refrigerate for 2 hours. After 2 hours, add topping.
Combine all ingredients except ribs in a 9 x 13 baking dish. Mix thoroughly, then put ribs in mixture and turn until coated. Bake in 350° oven about 2 1/2 hours, turning every 45 minutes.
Combine all ingredients together. Stir hot, but do not boil. Put in jars and seal.
Cook broccoli until tender. Drain and mix with chicken. Add mushroom soup. Place in greased casserole. Grate cheese over top. Bake at 350° for 30 to 45 minutes.
Boil chicken until done. Cook broccoli as package states. Combine cream of chicken and chicken and rice soups with mayonnaise. Pour soup mixture into buttered casserole dish. Add layer of shredded chicken. Add layer of chopped broccoli. Top with Stove Top stuffing (prepared by box directions). Bake at 375° for 45 minutes. Top with grated cheese and place in oven until cheese melts.
Preheat oven to 425°. With mixer or wire whisk, beat pumpkin, sweetened condensed milk, egg, 3/4 teaspoon cinnamon, ginger, nutmeg and salt. Pour into crust. Bake 15 minutes.
Boil for a few minutes. Use this sauce or dressing for wilted lettuce also.
Mix each box of Jell-O separately with one can of applesauce. Place layer of graham crackers in an oblong baking dish or pan. Cover with Jell-O, another layer of graham crackers then the opposite color of Jell-O. Do this until all Jell-O is used, then top with Dream Whip. Sprinkle coconut on top, if desired. (Tastes like old fashion Stack Cake.)
Combine all ingredients in a glass measure. Pour in a sterilized decorative bottle or jar. Cap and refrigerate.
Heat half and half with chili powder, stirring to blend. Let simmer for few minutes. Add salt, pepper and Tabasco sauce. Put cheese in bowl. Gradually add the hot liquid. Stir until cheeses are mixed up good.
Heat oven to 375°. Mix margarine, sugar, eggs and vanilla. Beat well for 5 minutes until light and fluffy. Add the baking powder to flour. Mix baking soda and yogurt and when it foams up, add half of it to the creamed mixture along with half the flour. Blend well, then add the rest of the yogurt and the flour mixtures. It will be very thick. Place in 12-muffin tin and bake 20 to 25 minutes.
Put margarine, sugar and milk into a pan and heat mixture until it comes to a boil. Boil for 8 minutes (230°), stirring constantly. In a large mixing bowl, put chocolate chips and Marshmallow Creme and then pour hot mixture over this. Add 1 teaspoon vanilla and pinch of salt, if desired. Stir until creamy. Add pecans and drop in small pieces on wax paper.
Brown beef and onions slightly. Add remaining ingredients. Place in a 2-quart casserole dish. Bake at 350° for 1 1/2 hours.
Butter Bundt pan. Line with raisins and nuts. Arrange frozen rolls in pan. Pour mixture of dry pudding, brown sugar and cinnamon over rolls, then pour melted butter over everything. Cover with a towel and let stand overnight. Bake at 350° for 20 to 30 minutes. Flip out right away.
One to 4 days prior to serving, prepare the marinade and marinate the shrimp.
Mix dry ingredients in a large bowl. In a smaller bowl, mix sugars, cooking oil, vanilla and eggs together. Pour egg mixture over dry ingredients and mix thoroughly. Drop on a cookie sheet. Bake until cookies are brown, 10 to 15 minutes at 350°.
Bake according to package directions on 9 x 13-inch pan. Let cool.
Over medium heat, combine flour, brown sugar, egg, vinegar and pineapple. Cook until thickened. Cool. Fold in Cool Whip, apples and peanuts. Chill overnight.
Drain clams, reserving liquid. Add enough water to liquid to measure 3 cups. In a large saucepan, partially cook the bacon. Stir in celery and onion. Cook until celery and onion are tender. Stir in liquid mixture, undrained tomatoes, potatoes, carrots, thyme, 1 teaspoon salt and 1/8 teaspoon pepper. Bring to boiling; reduce heat. Cover and simmer 30 to 35 minutes or until vegetables are tender. Mash slightly to thicken. Stir in clams; heat through. Serves 4.
Heat pineapple; stir in Jell-O. Set aside to cool. Fold in buttermilk and Cool Whip. Sprinkle with nuts.
Place popped corn in large doubled brown paper bag. Combine sugar, syrup, butter and salt in bowl. Microwave on High 2 minutes, stir. Microwave 3 minutes, stir after each minute. Add vanilla and baking soda. Stir. Pour over popcorn in bag. Shake well. Microwave 1 minute. Repeat. Shake well. Microwave 30 seconds. Add peanuts, if desired. Repeat. Pour on foil or waxed paper to cool. Store in tight container.
Soften cream cheese to room temperature. Add all other ingredients except pecans. Mix well with hands. Refrigerate 1 hour. Shape into ball and roll in pecans. Keep in refrigerator until serving time. Serve with Triscuits.
Combine all ingredients in baking dish, except chicken. Arrange chicken in baking dish. Bake at 375° for 1 to 1 1/2 hours, or until done. Serve with wild rice.
Mix together sugar, milk, margarine and vanilla in saucepan. Let boil for 3 minutes. Remove from heat and add oatmeal and cocoa. Spoon onto waxed paper.
Mix pudding with milk and 1/4 to 3/4 cup Kahlua. Set aside. In a 9 x 13-inch pan or decorative dish, layer the following: cake, Kahlua/pudding, whipped cream and ground Heath bars or toffee chips. Serves one.
Over medium heat, heat syrup and sugar. Let it come to a boil. Remove from heat. Add peanut butter. Mix well. Add cornflakes. Mix until well coated. Spread into buttered pan. Let cool. Cut and serve.
Place cake layers, top sides up in 2 clean 8 or 9-inch round pans. Pierce cake with large fork at 1/2-inch intervals. Stir boiling water into jello in medium bowl at least 2 minutes until completely dissolved. Carefully pour 1 c of the jello over 1 cake layer. Pour remaining jello over second layer. Refrigerate 3 hours. Dip 1 cake pan in warm water 10 seconds, flip into plate. Spread with about 1 cup of cool whip. Dip 2nd pan in warm water for 10 seconds. Carefully place second layer on top of first layer. Frost top and side of cake with remaining cool whip. Refrigerate at least 1 hour or until ready to serve.
Combine the above ingredients. Form into 1-inch balls. Top with a Hershey's Kiss or Brach Star. Bake at 375° for 5 to 7 minutes. Remove immediately from pan. Serves 24.
Mix flour, sugar and salt. Add margarine. Beat slightly with rotary beater. Fold in eggs and buttermilk. Beat with a spoon. Add vanilla and pour in crust. Bake at 350° for 45 to 50 minutes.
Saute onions, garlic and peppers in oil until tender. Add meat and brown slightly. Add beans, tomatoes and seasonings. Cook slowly 1 hour. Add a little water while cooking. Serves 10.
Combine the first 4 ingredients, mixing well. Make about 1 teaspoon size balls out of the mixture. Roll the balls in the bread crumbs. These may be frozen at this point. If frozen, thaw before baking. Bake at 350° for about 35 minutes. Yields 3 to 4 dozen.
Mix tomatoes, peppers, onions and salt. Let stand one hour. Drain well. Add remaining ingredients. Tie spices in cloth. Bring to boil. Simmer 20 minutes or until very hot. Dip off all juice. Pack into hot jars and seal.
Bring 2 cups of water to a boil. Mix with Jell-O in medium bowl. Add cream cheese. Stir until melted. Now, whisk with a hand whisk until mixture looks foamy. Drain fruit cocktail, saving juice. Slowly stir juice and cold water to equal 2 cups. Add fruit and stir in slowly. Chill until set.
Cream butter and sugar. Add eggs, then add flour, salt, soda and sour cream last. Bake at 325° for 60 to 70 minutes.
Boil scrubbed potatoes until fork tender. Take out of water to drain and cool. Mix onions, lemon juice, dry mustard, black pepper, paprika, salt, dill pickle juice, and Italian salad dressing. Mix together and stir well then cover, set aside to fluff dry onions.
Put all in slow cooker on low for about 6 hours or until meat is tender. Cut vegetables up as you want them. Some like thin sliced others like them thicker.
Sift dry ingredients together. Beat egg slightly. Add milk and butter to egg. Mix together with dry ingredients. Fill greased and floured muffin cups about halfway and bake at 350° for 20 minutes.
Mix cake mix by directions on box. Add coconut and coconut flavoring; bake in 9 x 13-inch pan. Mix, in a 2-cup measuring cup, the milk, powdered sugar, vanilla and 1 teaspoon coconut flavoring. Fill cup to 2 cups with water.
Mix together oil, sugar, eggs and vanilla. Cream well. Add dry ingredients and mix well. Stir in apples, raisins and nuts. Pour into greased tube pan. Bake at 350° for 1 hour and 20 minutes.
Layer in order in a 13 x 9-inch dish. Spread mayonnaise over the top and sprinkle with cheese. Refrigerate 2 to 4 hours or overnight. Stir before serving.
Combine mint and boiling water in a teapot. Let stand for 10 minutes. Pour into teacups. Add honey.
Mix all ingredients; simmer about 20 minutes. Great for barbecued chicken and whatever requires a barbecue sauce.
Mix sugar and soda. Melt margarine. Add butter and milk slowly. Bring to a boil for 1 minute. Pour over cake while hot.
Dip breasts in egg. Roll in bread crumbs. Roll up chicken breasts and secure with a toothpick. Melt margarine in a 9 x 13-inch pan. Place chicken in pan. Bake, covered, for 20 minutes at 350°. Turn each roll. Bake 20 more minutes, covered. Turn each piece of chicken. Spoon spaghetti sauce over chicken. Bake 20 minutes, uncovered. Sprinkle with Mozzarella cheese. Return to oven until cheese melts.
Scald and peel tomatoes; mash them up and drain off most of the water. Grind up peppers and onions. Mix all ingredients and cook slowly for 1 1/2 hours. Seal in hot canning jars.
Fry bacon until crisp; save to use later. Add bacon grease to water in which rice will be cooked. In frying pan melt butter; add celery and chopped bell pepper. Cook a few minutes; add shrimp, sprinkled with Worcestershire sauce and dredged in flour. Stir and simmer until shrimp are cooked. Season with salt and pepper; add rice and mix. More butter may be added. Stir in crumbled bacon and serve.
Heat marshmallows and butter over low heat, stirring constantly until melted and smooth. Remove from heat; stir in vanilla, cinnamon and cereal. Add gumdrops. Press in buttered 9 x 9 x 2-inch baking pan. Cool and cut into bars (2 x 1-inch).
Melt margarine. Mix with cake mix and press lightly into bottom of 9 x 13-inch cake pan. Drain peaches and pour over cake. Beat sour cream and egg yolks together. Pour over peaches. Bake 35 minutes in 350° oven.
Heat oven to 400°. Spray 15 x 10 x 1-inch baking pan with nonstick cooking spray. Mix egg white and milk. Combine remaining ingredients, except chicken breasts. Dip chicken in egg mixture; coat with cheese mixture. Place in prepared pan. Bake 20 to 25 minutes or until tender.
Combine sugar, milk, butter and peanut butter. Bring to boil for one minute. Pour over remaining ingredients. Mix well. Drop from tablespoon on waxed paper to cool. Do not flatten.
Melt oleo and mix with peanut butter. Put sugar in it. Roll in little balls and chill it. Melt the chocolate chips and paraffin together and dip or roll balls in it.
Preheat oven to 375°. Beat egg whites until stiff. Gradually add sugar. When stiff, fold in coloring, extract and chocolate chips, if desired. Drop by teaspoonful on ungreased cookie sheet using upward turn of spoon to create peaks. Place in preheated oven and turn oven off immediately. Leave in oven overnight. Makes 40 to 45 small cookies.
Preheat oven to 375°. Grease cookie sheet. In large bowl, stir together the flour, sugar, baking powder, cinnamon, nutmeg, salt and baking soda. Add eggs, shortening and 1/2 mashed bananas. Beat 2 minutes or until creamy. Then add remaining bananas, oats and nuts. Stir well.
Beat egg yolks, sugar and flour together. Add pineapple juice and lemon juice. Mix together and cook until thick. Cool. Before serving, add Cool Whip.
In a 2-quart casserole dish, combine frozen beans and onion. Pour 1/4 cup water over top, cover and microwave for 14 to 16 minutes until tender-crisp. Stir once during cooking. Drain well and combine remaining ingredients except the onion rings. Microwave for another 15 minutes, stirring and turning once during cooking. When cook time remaining hits the 2 minute mark, top casserole with the French fried onion rings.
Mix sugar, cornstarch, flour and salt together, mix in milk. Microwave 7 to 10 minutes, stirring every 3 minutes.
Heat oil in large skillet. Add meat, garlic and onion. Stir over medium-high heat until meat is browned. Add hot pepper sauce, chili powder, barbecue sauce, tomatoes, salt, cumin and kidney beans; mix well. Cover and simmer for an hour. Stir occasionally.
Quarter and remove stems from apples. Do not peel. Place in a large pan. Add remaining ingredients. Cover and cook until it comes to a boil, then simmer until apples are cooked. Mash with a potato masher while cooking. Once completely cooked and mashed, put through food mill. Jar and refrigerate.
Mix salt and sugar and sprinkle over top. Boil sugar, syrup and water until it cracks in water. Add peanuts, let it boil up, then add soda and let boil up again. Line buttered pan with peanuts and pour mixture over.
Cream cheese and butter thoroughly. Stir in flour and cayenne until blended. Pack one teaspoon of cheese mixture around each olive, covering completely. Place balls on greased cookie sheet. Bake in hot oven (400°) for 15 minutes. Makes about 25 balls. Serve hot.
Heat pineapple, cranberry sauce, strawberries and 3/4 cup water to nearly boiling point. Dissolve both gelatins in remaining 1/2 cup water. Add dissolved gelatins to fruit mixture. Mix well. Pour into long baking dish. May add nuts if desired. Serves 12 to 16. A must with turkey and dressing.
Bring water to boil. Add hamburger (raw and broken up); boil for 10 minutes. Add remaining ingredients; simmer for 20 minutes.
Melt butter and chocolate together; let cool for 10 minutes. Mix topping into chocolate (not chocolate into topping). Pour into graham cracker crust and refrigerate for 2 hours. Cut small pieces because it is a very rich pie.
Brown beef in oil with garlic. Add onion and green pepper; cook until onion is transparent. Drain off fat.