HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown hamburger and drain fat. Cook elbows to "al dente"; drain and combine with hamburger. Mix together tomatoes, salt, pepper and cheese. Combine this with hamburger and macaroni.
In skillet, lightly brown ground beef; drain. Add garlic powder, salt and pepper, set aside. Place half the potatoes and half the onion in greased crock pot. Add browned ground beef. Top with remaining potatoes and onions. Combine mushroom soup and water; spread over top. Cover and cook on low for 8-10 hours, or high for 3-4 hours.
Mix dry ingredients together. Add hot water and margarine. Stir until hot and bubbly.
Combine and cook over stove until slightly thickened. Store in jar in refrigerator. Serve over leaf lettuce or can be used for slaw or potato salad.
In a large skillet, heat chili and water to boiling, stirring occasionally. Prepare muffin mix as directed on package, but decrease milk to 1/2 cup and stir in cheese. Drop by spoonfuls onto boiling chili. Cook, uncovered, over low heat for 10 minutes. Cover and cook 10 minutes longer. Makes 6 servings.
Crush crackers; add sugar and melted butter. Mix well. Press in a 9 x 13-inch pan. Prepare whip per package instructions. Soften cheese. Add sugar and blend. Add Dream Whip and beat until fluffy.
Mix flour and sugar; set aside. Mix and bring to boil margarine, cocoa and water. Add sugar and flour mixture. In bowl mix eggs, buttermilk and vanilla. Add all mixture and bake at 350° for 25 to 30 minutes.
Whip shortening and boiling water with fork to "whipped cream" consistency. Add salt to flour.
Prepare cake as directed on package. While cake is baking, mix together pineapple, pudding mix and Cool Whip. Place in refrigerator to chill. Cool cake and spread pineapple cream on top of cake. Enjoy!
Beat sugar and margarine together. Mix flour and blancmange powder together. Add egg and flour alternately to mixture. Beat well; bake in 2 greased sandwich tins for 20 minutes. When cold, spread with layer of jam. To ice, boil together 2 tablespoons each sugar and water and small piece of margarine. Allow to cool; beat in sufficient pink blancmange powder to make icing of right colour and consistency. (GE)
Melt oleo. Add sugar and beat. Add cocoa and stir. Add eggs, one at a time. Beat after each egg. Add vanilla and flour. Pour into 9 x 13 cake pan. Bake 20 to 25 minutes at 350°. Can frost if you wish.
Saute first 3 ingredients. Add remaining ingredients and mix together. Bake in greased casserole at 300° for 20 to 30 minutes.
Combine first 5 ingredients in top of a double boiler. Beat at low speed of an electric mixer for 30 seconds or just until mixed. Place over boiling water. Beat constantly at high speed for 7 minutes or until stiff peaks form. Remove from heat. Add grapefruit rind and vanilla. Beat 1 to 2 minutes or until frosting is thick enough to spread. Makes 3 3/4 cups or enough for 1 (2 layer) cake.
Combine cream cheese and milk; beat until smooth. Add chicken, pimiento, onion, salt and pepper; stir well.
Brown beef and	onions in butter in 12-inch Dutch oven. Add beans, chili powder, salt and tomato sauce. Cook for 15 minutes covered. Mix cornbread as directed and add to top of meat mixture. Cook for 25 minutes, until cornbread is done, at medium heat (350° to 375°).
Skin tomatoes and onions. Seed peppers. Pee land core apples. Wash raisins. Run through food chopper. Combine all ingredients and cook until thick. Pour into hot jars; seal at once.
Mix all ingredients, except marshmallows. Pat in 9 x 13-inch pan. Bake 15 minutes at 350°. Sprinkle marshmallows over hot crust; put in oven approximately 1 minute until marshmallows just begin to puff. Cool slightly.
Mix eggs, oil and sugar; add flour, baking soda, baking powder and salt. Add zucchini, pineapple, nuts and raisins. Pour into lightly greased or sprayed loaf pans. Makes 2 large loaves or several small loaves.
Fry onions and potatoes in 2 tablespoons oil until brown; set aside. Melt butter and add chicken and tomatoes; lightly fry. Add all ingredients and 2 cups water. Cook 40 to 45 minutes, until tender. Serve over rice with mango chutney.
Cook bacon in iron Dutch oven until crisp. Remove bacon and crumble. Drain off all but 2 tablespoons bacon drippings. Sprinkle both sides of roast with lemon-pepper. Brown meat on both sides.
Adjust rack to middle of oven. Heat oven to 425°. Coat the bottom of a 1 1/2 to 2-quart glass baking dish with olive oil. Spray one side of a large sheet of aluminum foil with nonstick spray. Peel the sweet potatoes and cut into paper-thin slices. Spread them in layers in prepared pan.
Heat oil. Add cumin and onions. Cook 3 minutes. Add garlic and ginger. Cook 5 minutes on low heat. Add turmeric, coriander, cayenne and salt. Stir; add chopped tomatoes and garam masala. Cook on low heat 10 minutes. Add chickpeas and lemon juice. Cook 5 minutes; add potatoes. Serve over white steamed basmati rice, garnished with chopped green jalapeno peppers.
Drain tuna, set aside 3/4 cup of the croutons. Blend all ingredients and toss all together. Transfer to a well greased casserole dish. Sprinkle top with remaining 3/4 cup croutons. Place in a preheated oven at 350° for 40 minutes. Recipe may be cut in half. Bake for 20 to 30 minutes when cut in half.
Mix first 4 ingredients until smooth. Shape into rolls. Sprinkle a mixture of half paprika and half chili powder over the bottom of a plastic sheet. Drop rolls into 1 or 2 balls and roll up into balls or a ball.
Cream butter or margarine well and add sugar. Add eggs, one at a time, and beat well. Add jam and sour cream to which the soda has been added, then flour and spices, mixed. Bake at 350° for 30 to 35 minutes or until done. Makes a large cake.
Melt one stick of butter, add crumbs and mix well. Press into 9 x 13-inch pan. Soften the other stick of margarine and the cream cheese to room temperature. Mix with powdered sugar and vanilla; beat with mixer for 7 minutes. Put on top of crumbs. Put 2 cups drained pineapple on top of this, then slice the bananas on top of pineapple. Top with Cool Whip. Pecans and cherries may be placed on top.
Cream the butter, shortening and sugar together. Add eggs, one at a time. Sift all dry ingredients together. Add to the creamed mixture alternately with the buttermilk, half at a time. Add coffee and vanilla. Bake in 9-inch layers for 35 minutes in a 350° preheated oven.
*She improvises on the amount of chicken and cabbage, based on how much she wants to make.
Melt marshmallows with 2 Tbsp. of strawberry juice in a double broiler, remove from heat. Mix in strawberries, chill for 2 hours. Fold in whipped cream and place mixture in pie shell. Refrigerate for 4 hours.
In casserole, put a layer of Tater Tots and a layer of beef. Save some Tater Tots for the top. Mix soups and cheese; pour over Tater Tots and beef. Top with reserved Tater Tots. Bake at 350° for 30 minutes.
Beat eggs until fluffy. Add sugars and flour. Pour in butter and mix well. Blend in chocolate chips and nuts. Pour into pie shell. Bake at 350° for about one hour. Reduce heat and let brown.
Prepare a greased baking dish. Mix corn and crushed crackers. Add slightly beaten eggs and salt and pepper. Blend in milk. Pour into prepared dish. Top with butter. Bake at 375° to 400° for about 30 to 35 minutes.
Combine. Stir with a wooden spoon until well mixed. Drop dough by tablespoons, 2 inches apart, onto a greased cookie sheet. Bake for 20 minutes at 375°. Makes 2 1/2 dozen cookies.
Dissolve Jell-O and sugar in hot orange juice. Cool until thickened slightly. Whip evaporated milk that has been chilled; then add lemon juice. Fold whipped evaporated milk into Jell-O mixture. Put into crust; chill for several hours.
Mix ground beef, rice, onion, egg, salt and pepper. Remove stem ends of green peppers and fill with beef mixture. Shape remaining beef into small balls. Place green peppers and meatballs in saucepan. Add tomato puree and can of water. Simmer for about 1 hour or until beef is done, adding water if needed.
In a small cup, mix sugar, vinegar and 3/4 cup broth. In another small cup, mix the cornstarch with remaining 1/2 cup broth. Set both cups aside. Heat oil in wok or large skillet over medium heat. Add garlic and hot pepper. Stir until garlic is tender. Add carrots and green peppers, stir-fry 2 minutes. Reduce heat and add sugar-vinegar, cover and steam for 5 minutes. Remove cover, stir in broth-cornstarch mixture. Stir until sauce thickens. One or 2 chili peppers leaves this dish still quite mild; four makes it hot and spicy.
Mix all ingredients except Jiffy mix. Add it last. Bake 15 to 25 minutes in a greased 9 x 13-inch baking pan in a 400° oven. When completely cool, cut into squares.
Combine sour cream, mayo, cream cheese and seasonings. Mix well. Then stir in Cheddar cheese and crab. Cover and chill 2 hours.
Microwave Directions: Crumble ground beef into 2-quart casserole. Add onion. Microwave on High for 5 minutes, stirring once halfway through cooking time. Drain and return to casserole dish. Add sour cream, soup, corn, pimiento, salt and pepper. Cover and microwave 5 minutes on High. Top with tomato slices. Microwave for 3 minutes on High or until tomatoes are slightly softened. Garnish with French fried onions. Let stand 3 minutes, uncovered. (If tomato is not used, cook an additional 3 minutes on High before adding French fried onions.) Makes 6 servings.
Grease a rectangular glass dish. Tear bread and spread over bottom. Brown and drain sausage. Spread over bread. Pour cheese over sausage. Mix eggs, milk and seasonings. Pour over cheese. Refrigerate overnight. Uncover and bake 25 minutes at 350°.
Heat beet juice, Sure-Jell and lemon juice. Bring mixture to a boil. Add sugar and Jell-O all at once. Bring to boil for 5 minutes. Remove from heat and let cool. Skim foam off the top when cool. Pour into jars and seal. Makes 6 pint jars.
Wash and dry mushroom caps. Dip in melted butter in which garlic has been sauteed. Line a buttered flat casserole with the mushrooms. Add the mayonnaise, cheese, seasonings to the cooked and drained chopped spinach. Fill the caps and bake in a 350° oven for 20 minutes.
Beat eggs, m.s.g. and salt together. Heat wok until hot; add oil and make thin pancakes out of mixture. Pour egg by tablespoons to fry and make small pancakes. Cut egg pancakes into thin strips. Heat wok hot and dry. Add oil. Sprinkle wok with salt. Brown onion, then add rice. Cook for 5 minutes. Add rest of ingredients except eggs and soy sauce. Fry and stir constantly until thoroughly mixed. Add soy sauce and stir. Mix in shredded eggs and serve while hot.
Grind the cranberries, apple and orange peel. Mix together the orange juice, cranberries, apples and orange peel with the sugar, lemon gelatin and lemon juice. Add boiling water. When cool, place in refrigerator to set.
Saute onion in margarine; add soup, milk, water and cheese; beat until cheese is melted. Add broccoli and rice; mix. Pour in casserole dish and bake at 350° for 30 to 40 minutes.
Sprinkle chops with salt and pepper. Brown in oil in skillet. Remove chops; drain excess fat. Add water, sugar, 1 teaspoon salt and Hunt's to skillet. Bring to boil. Stir in rice.
Lightly brush each tortilla with melted butter. Spread cheese dip over 1 tortilla to within 1/2 inch of edges. Sprinkle with bacon and chilies. Top with second tortilla. Place stacked tortillas on microwave-safe plate. Microwave on High (100%) power for 1 1/2 minutes. Cut into wedges. Serve with Old El Paso Thick 'n Chunky salsa or picante, if desired. Makes 1 quesadilla.
Blend shortening with dry ingredients. Add milk and mix well. Turn onto floured surface and knead about 1 minute. Divide dough into 2 parts. Roll about 1/4-inch thick. Spread each half with 1/2 pound sausage, which has been softened to room temperature. Put rolls into refrigerator for at least 1 hour or overnight. Slice 1/4-inch thick. Bake in 400° oven for about 15 to 20 minutes. Makes about 60 to 70.
Combine dry gelatin, pecans and coconut. Stir in milk and vanilla; mix well. Chill 1 hour. Shape into strawberries. Roll in red sugar. If desired, tint sliced almonds with green food coloring and insert in top of berries to form leaves.
Wrap ham in heavy foil and place in deep pan. Prior to closing foil, cover with mixture of Coke, sugar and mustard. Bake at 325° for 3 hours.
Brown butter in saute pan lightly; add onion, garlic, and shrimp and stir with fork rapidly for 2 minutes. Pour in brandy and light. Shake pan fast. Add tomatoes and parsley. Season to taste and serve. Yields 8 servings.
In a large saucepan, saute onion in butter until tender. Add flour, salt, pepper and garlic powder; stir until smooth. Gradually add milk; cook and stir over medium heat until thickened and bubbly. Meanwhile, bring chicken broth to a boil in a small saucepan. Add carrots and celery; simmer for 5 minutes or until vegetables are tender. Add to milk mixture and stir until blended. Add cheeses. Cook and stir until melted (do not boil). Garnish with chives if desired. Yield: about 4 servings.
Mix cake mix, yeast and flour together thoroughly. Add water gradually. Cover and let rise for 1 hour. Punch down and let rise again until double in bulk. Divide into quarters. Roll to 1/4-inch thickness on a floured board, brush with olive oil. Sprinkle with cinnamon, sugar and nuts. Roll like a jelly roll and slice into 1/2-inch roll. Place on greased (or use Pam) pan and let rise. Bake at 350° for 25 minutes.
Cook potatoes in salted water. While they cook, cook onion in 1 stick of butter and fry until transparent. Stir in flour and salt in onions and butter. Add milk, curry powder and bring to a boil. Add cooked potatoes and potato water. Simmer on low.
Combine four, margarine and pecans. Press onto bottom of 9-inch square pan. Bake at 375° for 15 minutes or until lightly browned. Cool.
Brown meat, then drain. Add tomatoes, rice, green pepper, onion and seasonings. Mix well. Cover and simmer 25 minutes. Top with cheese and heat until melted.
Combine first 5 ingredients; beat until smooth and fold in nuts and coconut if desired. Pour into ungreased tube or Bundt pan. Bake at 350° for 1 hour. Five minutes before cake is done, melt 1 stick butter with 1/2 cup sugar. Heat well, do not boil. Add 1/2 cup whiskey. Mix well. Remove cake from oven. Make holes in cake. Pour butter mixture slowly over cake to fill holes. Leave cake in pan and refrigerate 24 hours.
In saucepan blend sugar, cornstarch and salt; add milk. Cook over medium heat, stirring constantly, until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat. Stir small amount of hot mixture into beaten egg or yolks. Return to hot mixture. Cook, stirring constantly, for 2 minutes. Remove from heat. Add margarine and vanilla. Pour into pudding dishes and chill. Makes 4 servings.
Cut shortening into flour and salt until very fine crumbs. In jar, add egg, vinegar and ice water. With lid on jar, shake until very well blended. Add to flour mixture and stir until blended. Roll into size to fit pan.
Combine cream cheese, Worcestershire sauce, Accent and green onions. Add 3/4 chopped beef. Make ball. Roll in last of dried beef. Refrigerate.
Melt cheese in double boiler. Pinch sausage and mix with flour. Make into small balls. Bake 15 minutes at 350°. Toothpicks are optional.
Mix together well. Pour into unbaked pie shell. Bake at 450° for 10 minutes. Reduce heat to 375° until done when tested.
Using the basic bread dough, pinch off biscuit size pieces of dough and flatten slightly in hand. Put one-inch piece of medium sharp Cheddar cheese in the center and pull the edges up to seal well. Place the sealed edge down in a lightly floured biscuit pan. Bake at 450° for about 12 minutes. Serve hot. Cheese will be melted inside.
Spread the crushed pineapple, with liquid, into a greased 10 x 12-inch pan. Sprinkle the dry cake mix over the pineapple. Scatter the pecans over the cake mix. Top with pieces of butter. Bake in a preheated 350° oven for 45 minutes.
Cream margarine and sugar. Add eggs and mix well. Set aside. Roll dates and oranges in 1/2 cup flour. Set aside. Mix soda and buttermilk and add to creamed mixture. Stir in remaining flour and salt. Fold in date mixture, coconut and nuts. Pour into *4 small loaf pans. Bake at 275° for 2 hours.
Mix all together and chill about 2 hours before serving. This makes a very colorful dish.
Mix oleo, sugar and flour. Beat eggs well. Pour into sugar and butter mixture. Add milk and vanilla. Beat all together. Pour into an unbaked pie shell 9-inches wide. Bake until done at 325° to 350°.
Combine milk and marshmallows in double boiler; cook until dissolved. Cool thoroughly. Add creme de menthe. Combine crushed cookies and butter. Mix well, then press in an 8-inch pie pan. Fold the whipped cream into marshmallow mixture. Pour in shell and sprinkle with cookie crumbs. Chill at least 5 hours before serving.
Mix together eggs and sugar. Add buttermilk and butter. Stir well. Add coconut and mix well. Pour into unbaked pie shells. Cook at 350° in preheated oven for 20 minutes or until golden brown. Yields 2 pies.
Blend 3 ounces cream cheese and 2 sticks butter. Add rest of ingredients. Separate 1 package crescent rolls. (Use 2 triangles for each serving.)	Spoon 1/2 cup chicken mixture on one side and seal together. Brush top with butter. Dip in crushed seasoned croutons. Bake at 350° for 20 to 25 minutes.
Combine broth, soups and tomatoes, set aside. In large oiled casserole layer half of tortillas, half of chicken, half of onion and one third of cheese. Pour one-half of liquid over layers. Repeat layers of tortillas, chicken and onion; then pour remaining liquid mixture over. Top with remaining cheese. Bake at 375° for 1 hour. Better when reheated.
Place all ingredients in clay oven stew pot. Bake at 300°F for 3 hours, stirring only 3 times. This can also be cooked in a slow cooker for the day.
Spread pie filling in 8-inch ungreased square pan. Spread dry cake mix over pie filling. Pour butter over top of mix. Sprinkle with nuts. Bake at 375° until top crusts over and is golden brown.
Melt butter in bottom of pan. Spread bread crumbs, enough to cover bottom of pan. Spread chicken over crumbs, then pour mushroom and chicken soups over that. Finish covering with bread crumbs on top. Use broth chicken was cooked in and pour over it. Put in oven and bake until browned as desired.
Mix all together, cover tight. Bake at 250° for 5 hours. Don't peek.
Mix together. Sprinkle with crushed corn flake crumbs. Dot with butter. Bake at 350° for 1 hour, uncovered, in a 9 x 13-inch pan.
Shell and clean shrimp. Melt butter in large skillet. Saute shrimp, onion and garlic for 5 to 8 minutes, turning shrimp once. Transfer to hot platter or serving shells. Add salt, pepper and lemon juice to butter in skillet and heat. Pour over shrimp and sprinkle with parsley. Wonderful!
Cream butter. Gradually add sugars, beating well at medium speed of an electric mixer. Add egg; beat well. Add oil and vanilla, mixing well. Combine flour, soda and salt; add to creamed mixture, mixing well. Stir in oats and remaining ingredients. Shape dough into 1-inch balls. Place on ungreased cookie sheets; flatten each ball with tines of a fork. Bake at 325° for 15 minutes. Cool slightly. Remove from cookie sheets; cool. Yields 10 dozen.
Make your own spaghetti sauce that you like and set aside. Boil spaghetti noodles; drain. Mix eggs, Parmesan cheese and melted margarine in a bowl and add to spaghetti noodles. Mix completely. Grease a baking dish. Pour spaghetti noodles in baking dish and press gently to form like a crust in dish. Pour spaghetti sauce over noodles (do not stir). Poke holes down through spaghetti noodles to allow some of the sauce to seep through. Bake in a preheated oven at 350° for about 25 minutes. Add Cheddar cheese and Parmesan cheese on top. Return to oven for 5 more minutes to melt cheese. Allow to cool about 15 minutes before serving. Serves 6 to 8 people.
Combine gelatin, water and sugar; bring to a boil for 1 minute. Add Kool-Aid, pineapple, punch and strawberries. Freeze until later. Remove from freezer 1 hour before serving time. When ready to serve, chop until mixture becomes slushy. Place in punch bowl. Add Sprite or 7-Up.
Blend sugar and oil; add eggs and dry ingredients with milk. Add vanilla, nuts and prunes. Pour into square pan. Bake at 350° for 30 minutes.
Remove mushroom stems and chop finely. Saute chopped mushrooms and onions lightly in skillet in a small amount of oil. Add bread cubes, garlic salt and lemon juice, tossing to mix. Stir in egg and simmer for 1 minute. Stuff mushroom caps with mixture. Arrange in oiled baking dish. Bake at 350° for 10 minutes or microwave for 4 minutes.
Place all ingredients in rice cooker. Stir gently until done. Serves 8.
Combine and mix together well all ingredients. Refrigerate overnight. Serve with favorite crackers.
Use Pyrex casserole. Grease bottom of casserole. Layer tomatoes, croutons, onion and cheese. Bake at 350° for about 15 minutes.
Wash and prepare Brussels sprouts for cooking. Drain liquid from corn; add enough water to make 1/2 cup liquid. Cook Brussels sprouts in liquid for about 10 minutes. Add remaining ingredients; heat thoroughly.
Cook broccoli, seasoning as desired with salt and pepper. Drain. Saute the onion in the butter.
Cream margarine, eggs and sugar. Add flour, salt, baking powder, vanilla and sour cream. Mix pecans, cinnamon and brown sugar. Add 1/2 to cake mix. Crumble 1/2 on top for topping. Bake at 350° for 30 to 35 minutes.
Cream butter, shortening and sugar in a mixing bowl until light and fluffy. Add egg yolks; beat well. Mix flour and baking soda together. Add to batter mixture alternately with buttermilk and 1 tsp. vanilla, beating well after each addition. Stir in coconut and 1 cup chopped walnuts. Fold in egg whites. Pour into 3 greased and floured 9 inch cake pans. Bake at 350° for 25 minutes or until layers test done. Cool in pans for several minutes, remove to wire racks to cool completely.
Peel and devein shrimp. Boil for 1 minute. Remove tails and set aside. Cook dry fettucine al dente, according to the box directions. Rinse and drain. Set aside. Melt 2 tablespoons of butter in a 12-inch pan. Add 1/8 teaspoon chopped garlic and saute for 2 minutes. Add scallops to pan. Saute for several minutes at medium heat, turning and stirring mixture until scallops are opaque. Add one tablespoon of bisque and heavy cream to mixture. Increase heat to medium high until mixture boils. Reduce heat, letting mixture simmer and thicken. Add salt and pepper to taste. Continue to stir mixture. Add four tablespoons of grated Romano cheese and stir. Alfredo sauce will continue to thicken. Add shrimp, crabmeat and fettucine to sauce. Mix thoroughly until heated throughout. Divide directly onto two large plates. Sprinkle with Romano cheese and chopped parsley. Serve immediately.
Prepare stuffing according to package directions for dry stuffing. Spread in a 13 x 9 x 2-inch baking dish; top with a layer of turkey. In a large saucepan, melt butter; blend in flour and seasonings. Add cool broth; cook and stir until mixture thickens. Stir small amount hot mixture into eggs; return to hot mixture. Pour over turkey. Bake in slow oven at 325° for 40 to 45 minutes or until knife inserted halfway to center comes out clean. Let stand 5 minutes to set. Serve with Pimiento Mushroom Sauce.
Drain liquid from asparagus into measuring cup. Add enough milk to make 1 1/2 cups. Melt butter; stir in flour, salt and cheese. Arrange in greased casserole in layers, asparagus, sliced eggs, alternately. Cover with sauce and bread crumbs. Dot with butter. Bake in 350° oven for 30 minutes.
Brown meat and onion until done. Add all other ingredients. Cook until noodles are done.
Bring water, milk, dill and salt to a boil in a medium saucepan on medium heat. Add cheese; cook and stir until cheese is melted.
Saute onion and mushrooms in melted margarine until tender. Follow thawing instructions on spinach box and drain. In 1 1/2-quart casserole combine spinach, cooked rice, melted cheese spread, onions and mushrooms. Stir in soup. Add nutmeg. Cook at 350°, covered, for 35 to 40 minutes, stirring occasionally until heated thoroughly. Yields 6 servings.