HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown ground beef and minced onion in frying pan. When brown, add barbecue sauce and brown sugar. Heat thoroughly. Take canned biscuits mashing each flat and putting them into a muffin pan. Fill each with mixture. Top with Cheddar cheese and bake at 400° for 10 to 15 minutes.
Brown ground beef in a medium skillet over medium-high heat. Drain excess grease. Add water and taco seasoning mix and beans. Reduce heat and simmer 10 minutes, add corn stirring occasionally.
Wash and drain cranberries. Chop coarsely. Add sugar and let stand 15 minutes. Stir occasionally. Sprinkle gelatin over apple juice and soften 5 minutes, then stir over low heat until gelatin is dissolved. Then add gelatin mixture, nuts, apples and celery to berries; mix. Pour into mold. Let sit 6 to 8 hours. A Pyrex bowl is good to use.
Beat eggs slightly. Add all ingredients except flour. Add flour and bake in a 9 x 13-inch greased pan for 45 minutes at 350°.
Cook the squash and onions together in a little water until tender and mash up good. Beat eggs and add with grated cheese. Crumble crackers good and add soup, salt and pepper. Mix all together and sprinkle top with a few of the crumbled Ritz crackers. Bake at 425° until brown on top.
To large bowl cream together peanut butter and sugar until fluffy. Add walnuts. Shape mixture into small balls using level teaspoons of mixture. Chill 1 to 2 hours. Melt chocolate pieces. Coat 1 ball at a time with melted chocolate. Place on a wax paper-lined tray. Chill until chocolate is firm. Makes 5 dozen.
Scald milk. Place bread in greased baking dish. Combine egg, sugar, salt, cinnamon and vanilla. Add milk, pour over bread. Dot with butter. Set in pan of water. Bake in moderate oven 350° 45 to 50 minutes or until knife comes out clean when inserted in center. Serve with jelly or any desired sauce. May add 1/2 cup raisins, dates, figs, stewed prunes, apricots coconut or nuts before baking.
Boil chicken until done. Remove from bone and chop up. Add mayonnaise, salt and pepper. Mix well, then add eggs and walnuts. Chill.
Whip the cream with sugar and vanilla. Add crushed macaroons and pecans. Butter a 9 x 13-inch Pyrex dish. Spread 1/2 of the whipped cream mixture in the dish. Dot small amounts of sherbet, alternating flavors for color. Spread the remaining whipped cream mixture on sherbet. Freeze until needed. Cut into squares and serve frozen. May be topped with whipped cream and fruit garnish, if desired.
Strain clams and save the juice. Saute onion and parsley in margarine until slightly softened. In large casserole combine strained clams, bread crumbs, onion mixture and Ritz crackers. In measuring cup put saved clam juice and add milk until you have 2 1/4 cups of liquid. Pour this mixture into casserole with other ingredients. Bake at 350° for about 45 minutes, uncovered.
Put water and butter in pan and bring to a boil. Add flour and cook on low heat for 5 minutes. Put dough in bowl. Add eggs, one at a time, and beat after each egg. Make a circle of Crisco on a cookie sheet or round pizza pan. Spread the dough on the circle (a cookie shooter can be used, if desired). Put sliced almonds on the dough. Bake at 400° for 40 minutes (do not open the oven during baking). Remove tray and cool.
Prick sausage with fork and parboil in small amount of water for 5 minutes. Chop sausage. Fry with onion until brown and crumbly. Stir often. Drain fat.
Mix and freeze all ingredients except sherbet and ginger ale until about ready to serve and take out. Add sherbet and then ginger ale. Makes 1 gallon and serves about 25.
Melt the butterscotch chips in microwave on High until smooth. Add slightly crushed noodles. Drop by spoonfuls onto waxed paper.
Stir together cream cheese, sugar, eggs and vanilla. (Cream cheese should be room temperature or microwaved to soften.) Place a vanilla wafer in the bottom of a cup cake cup. Put approximately 1/4 cup of batter in each cup. Bake at 325° for 15 to 20 minutes. Let cool. Top with Cool Whip and pie filling of your choice. Refrigerate. Makes about 30.
Cream together the butter, white sugar and brown sugar. Add eggs. Add vanilla and flour to creamed mixture. Add oatmeal, baking powder and soda to mixture. Add the remaining ingredients and mix together. Make golf ball size balls and place 2-inches apart on ungreased cookie sheet. Bake at 375° for 10 to 12 minutes, just until set. Makes 112 cookies.
Cook broccoli	and drain. Combine all ingredients and place in	a buttered dish. Dot with butter and corn flakes. Bake at 350° for 30 minutes.
Cook squash in boiling water to cover 7 minutes or until tender but still firm. Drain and cool slightly. Remove and discard stems. Cut each squash in lengthwise; scoop out pulp, leaving a 1/4-inch shell. Reserve squash pulp. Saute garlic, onion, green pepper and jalapeno in olive oil until liquid crisp-tender. Stir in squash pulp and cook, stirring often, until liquid has been absorbed. Add chili powder, salt and pepper; remove from heat. Add Monterey Jack cheese and sour cream; stir well.
Boil chicken; take off bone and dice. Open each roll and starting at big end, place approximately 1 teaspoon of chicken and roll up to small end of roll. Place in bottom of a greased baking dish. Pour cream of chicken soup over rolls. Bake at 350° for 30 to 45 minutes, until rolls are brown.
Cream the oleo, egg and sugar. Add flour, baking powder and salt. Press in bottom of pizza pan.
In a medium bowl sift first 5 ingredients. Stir in oatmeal. Gently stir in blueberries. In a small bowl mix together buttermilk, brown sugar, oil and egg until blended. Add to dry ingredients, gently stir just until moistened. Spoon batter into 12 paper-lined muffin cups. Sprinkle with granulated sugar. Bake in 400° oven 20 to 25 minutes. Yields 12 muffins.
Cream sugar, shortening and eggs. Add other ingredients. Mix well. Bake in a 9 x 15-inch pan at 350° for 45 minutes. Grease and flour pan.
Roll small amount in one wrapper. Seal at one end. With 1 egg, beat in a small amount of water. Pinch ends also. Deep fry in a good vegetable oil. Serve hot with hot sauce.
Mix together first 3 ingredients. Tear angel food cake into pieces and put into bowl. Pour mixture over cake. Add strawberries.
Lay chicken in shallow baking dish. Mix all ingredients together and pour over chicken. Bake at 350° for 50 minutes.
Sift flour, sugar, cocoa, soda, baking powder and salt. Add in order, water, vanilla, salad oil and vinegar. Stir until smooth. Pour into a greased 9-inch square pan. Bake in moderate oven at 350° for 30 minutes, unti top springs back when pressed lightly with finger. Cool in pan on rack.
Mix and pour into 13 x 9-inch greased pan or baking dish. Bake at 350° for 45 minutes or until lightly browned.
Wrap in heavy foil; seal edges. Place on shelf of grill or oven. Cook until potatoes are soft. Serves 4.
Combine miracle whip, catsup, and eggs. Mix well. Add all other ingredients except shrimp and paprika. Mix well. Stir in shrimp and chill good. Serve on lettuce and sprinkle with paprika.
Spread frosting in bottom of a lightly greased 9-inch square baking pan. Arrange pecan halves over frosting. Set aside.
Separate leaves of cabbage and cut one leaf at a time into thirds. Pile the thirds atop one another and slice lengthwise into fine shreds about 2 inches long. Drain bamboo shoots; drop into boiling water and simmer 5 minutes to remove canned flavor. Drain, cool and slice into thin strips like the cabbage. Thinly slice and shred the pork or chicken. Place into bowl with soy sauce, stirring to coat.
Brown hamburger in garlic and onion. Drain and place in medium casserole dish. Drain corn and layer on top of hamburger. Drain green beans and layer on top of corn. Prepare 6 servings of Potato Buds or other instant mashed potatoes (or make your own) and layer on top of green beans. Top with grated Cheddar cheese and bake at 350° until cheese melts and casserole is heated through. This dish is easy to double or triple to make a larger casserole.
Melt peanut butter and butter in a saucepan over low heat. Stir in vanilla. Remove from heat. Add powdered sugar and mix well. Shape into 1-inch balls.
Season chicken with onion salt and garlic salt; brown under broiler 5 to 10 minutes.
Brown hamburger; drain and cook in dry taco mix. In separate bowl, mix together the Fritos, cheese, lettuce, tomato and black olives. Top with meat mixture. Season with taco sauce and sour cream, if desired.
Mix well with 1 can of Eagle Brand milk. Fold in 1 large tub of Cool Whip. Chill well.
Pour boiling water over oats in a large bowl; add shortening. Cool ten minutes to lukewarm. Dissolve yeast in warm water and add to oat mixture. Add molasses and salt. Beat in flour gradually. Knead until smooth looking. Transfer to Pam sprayed bowl and let rise until double (about 1 hour). Punch down. Divide in half. Shape into two loaves and let rise in bread tins before baking at 325° for 40 to 50 minutes.
Cook together until rice turns yellow, stirring often. Pour into greased casserole. Pour 3 cups chicken broth over mixture and cover tightly. Bake for 1 hour in 325° oven.
Mix margarine, sugar, flour, milk and vanilla together. Put peaches into pan. Pour mixed ingredients over top of peaches. Bake at 350° for 30 to 45 minutes.
Mix cream cheese and crab meat together thoroughly. Spread in a flat dish such as a glass pie plate. Mix ketchup and horseradish together to make cocktail sauce; spread mixture evenly over cream cheese mixture. Serve with your favorite crackers.
Preheat oven to 450°. In large plastic bag, add potatoes, cut into large chunks, soup mix and oil. Shake until coated evenly. Empty into shallow baking dish. Bake, stirring occasionally, 40 minutes or until potatoes are tender and golden brown.
Preheat oven to 350°.	Mix flour and butter as for pie dough. Put in 9 x 12-inch cake pan; spread with nuts. Bake at 350° for 15 minutes; let cool.
Thinly slice ahi and lay on platter. Cover with plastic wrap. Use wooden meat hammer to pound thin. Remove plastic wrap. Spread minced (or crushed) garlic over ahi. Grate fresh Parmesan and sprinkle capers. Chill until ready to serve. Mix olive oil and seasoned vinegar in a small covered jar. Shake well. Just prior to serving, pour vinegar and oil mixture evenly over the dish and enjoy.
Cook rice according to directions; rinse and drain. Set aside. Combine salad dressing, soy sauce and sugar in a large bowl. Stir in rice. Cover and chill 2 hours. Stir torn spinach and remaining ingredients into rice mixture. Serve immediately. Makes 6 to 8 servings.
Flour steaks and brown on both sides. Put in covered casserole. Cover with onion, tomatoes, water and garlic chips. Bake in slow oven at 250° to 275° for 2 hours.
Melt margarine. Mix with flour and pecans. Press into deep 13 x 9-inch pan. Bake at 250° for 35 to 40 minutes; cool. Beat cream cheese with confectioners sugar. Fold in whipped topping. Spread over crust. Bring sugar, cornstarch and water to a boil in saucepan. Cool slightly (takes awhile). Stir in jello and strawberries. Spoon over cream cheese layer. Chill until set. May add additional whipped topping, if desired.
Beat eggs, add rest of ingredients. Pour into 2 (9-inch) pie crusts. Bake at 450° (425° for glass pans) for 10 minutes, then reduce heat to 350° (325° for glass pans) and cook 25 to 35 minutes or until knife blade inserted in center comes out clean.
Combine orange juice, cranberry juice and sugar. Chill. Just before serving, pour in club soda and serve over crushed ice.
Place flour in mixing bowl; add enough milk to thicken like biscuit dough. Roll out like a thin pie crust. Cover well with 1 cup sugar and margarine. Roll up like jelly roll. Slice and place flat in deep baking dish. Cover with 1 cup sugar, vanilla and milk. Bake at 350° for 1 hour.
Simmer onion and green pepper in a small amount of water until tender. Add next 6 ingredients and simmer for 20 minutes. Alternate layers of tomato sauce, noodles, spinach and "cheese" sauce in a large baking dish. Bake at 350° for 45 minutes. Serves 8 to 10.
Sift dry ingredients together. Cream shortening and sugar. Add flavorings. Beat in 1 egg at a time, beating well after each. Add dry ingredients alternately with milk. Mix well. Pour into greased 9 x 5 x 3-inch pan. Bake at 300° about 45 minutes.
Melt butter. Stir in flour, salt and pepper to make a smooth paste. Add liquid to flour paste and cook slowly, stirring constantly. Stir in grated cheese until melted.
Melt German chocolate over hot water. Add hot coffee to melted chocolate; mix well and cool. Add brandy. Whip cream. Fold cooled chocolate mixture into the whipped cream. Pour into baked 9-inch pie shell, regular pastry, graham cracker or vanilla wafer shell.
Beat yams, butter, honey and seasonings together in large mixing bowl until light and fluffy. Stir in milk, pecans and raisins. Turn mixture into a 1-quart baking dish. Bake in 350° oven for 35 minutes.
Use banana pepper. Cut up peppers and winners. Cook 5 minutes. Mix rest of ingredients while they are cooking, then drain off water and mix together. Heat to a boil and can.
Look up scriptures to find the ingredients. Mix them all together. Bake at 350°. Keep checking for doneness.
Corn may be husked before cooking. Wrap in waxed paper or place in a covered glass dish and cook. Rotate dish one-quarter turn through cooking time.
Boil hard for 1 minute the sugar, milk and oleo. Remove from heat and stir in chocolate chips, oats and coconut. After it sets awhile, drop by teaspoon on waxed paper. Store in refrigerator in hot weather.
Toss all together. Just before serving, add 1 (4 ounce) can shoestring potatoes and toss.
Cut steak into medium sized pieces. Roll in flour, salt and pepper. Brown in hot grease. Arrange steak in pan or baking dish. Top with onion and green pepper. Pour tomatoes (with juice) and enough water to cover. Bake 1 hour at 350°. You can add carrots and potatoes to make a complete meal.
Saute onion in margarine. Stir in remaining ingredients. Pour into a greased 2-quart casserole dish and bake at 350° for 30 minutes.
Brown hamburger and onion in skillet. Place half the macaroni in bottom of greased casserole, then put a layer of meat and corn. Make second macaroni, corn and meat. Pour tomato soup over the whole thing and top with cheese. Bake at 350° for 40 to 60 minutes.
In a bowl, mix the soup and sour cream. Put the chicken and broccoli in the bottom of a buttered casserole dish. Spread the soup and sour cream mixture over the top. Top with one layer of Cheddar cheese, one layer of Mozzarella cheese and one layer of Pepperidge Farm stuffing. Bake at 350° for 20 to 30 minutes.
Sift dry ingredients. Cut in fat and grated cheese. Add milk enough to make a soft dough. Roll dough thin and bake on greased pan in 450° oven.
Stir together eggs, oil, bananas and sugar. Stir in dry ingredients that have been sifted together.
Roll rabbit pieces in flour, salt and pepper. Brown the meat in skillet, using 4 to 5 tablespoons of cooking fat. Then add onions and lemon juice. Cook until done.
In large open roasting pan, mix potatoes, sausage and oil. Bake at 425° for 15 minutes. Cut each chicken breast in half. Separate onion into pieces. Add chicken, onion, bell pepper, water, salt and oregano, tossing until mixed. Bake for 15 minutes. Separate beans under running water; drain. Sprinkle beans over chicken mixture. Bake 15 to 20 minutes longer, until chicken and vegetables are tender, stirring occasionally. (Serves 6.)
In large bowl combine 1 1/2 cups water and the sugar; stir until sugar dissolves. Stir in the rum and remaining water. Pour into 6 heatproof mugs. Add 1 teaspoon butter to each cup. Garnish with cinnamon stick. Serves 6.
Put can of milk in pressure cooker. Cover half of the can with water. Pressure on 5 pounds of pressure for 30 minutes. Cool by itself. After cool, open cooker and can; pour in bowl and mix a little. Pour in graham cracker crust and spread. Put Cool Whip on top and sprinkle with nuts, if desired.
Brown ground beef and saute onion. Mix all ingredients in a casserole dish. Bake 30 minutes at 400°.
Dissolve jello in boiling water. Let set until cool. Add pineapple with juice and cranberries. Mix well and pour into mold or 9 x 9-inch dish and congeal.
Cook vegetables according to package and drain. Mix cooked vegetables with onion, celery, mayo, cheese, salt, pepper and paprika. Pour into well-greased 2 quart casserole. Mix crushed crackers with melted margarine and sprinkle over top. Bake at 350° for 30 minutes or until bubbly. Serves 6 to 8.
Mix together in saucepan over medium heat until it boils. Stir constantly. Let cool and pour into a baked 8-inch pie crust. Refrigerate overnight, then top with whipping cream.
Grease 9 x 5 x 3-inch bread pan. Preheat oven to 350°. Combine flour, baking powder, cinnamon, baking soda, nutmeg and ginger; set aside. In another bowl, combine sugar, pumpkin, egg product and oil. Add flour mixture to pumpkin mixture. Stir until just moistened. Add berries and nuts. Pour batter into pan. Bake for 60 to 65 minutes or until toothpick inserted in center comes out clean.
Remove the cubes of fat from the pork and beans. Do not drain the beans. Spray the baking dish with Pam. Preheat oven to 350°. Mix the first 5 ingredients well in the baking dish. Then, add the cocktail sausages and stir. You can adjust the amount of ketchup and Worcestershire sauce, so that the beans will be soft and juicy. Bake, uncovered, for 1 hour at 350°. Stir the beans. If they are runny, bake 15 to 30 minutes longer.
Combine all ingredients and roll into balls. Roll in sugar, don't pat down. Bake on greased cookie sheets.
Cook and drain macaroni. Rinse once or twice. Add all ingredients and stir in salad dressing until mixes well.
Mix together the meal and molasses and stir into scalded milk, stirring constantly. Cook until thickened and remove from heat. Add sugar, egg, butter, salt, ginger and cinnamon. Stir thoroughly. Put into a buttered casserole and bake 30 minutes in a 300° oven. Remove from oven and pour cold milk over it and bake for 2 hours more.
Spread graham crackers on a cookie sheet. Cook butter and sugar at rolling boil for 2 minutes. Pour over graham crackers and sprinkle with pecans. Bake 8 minutes at 350°. Cut "cookies" while warm.
Add flour and sugar to fruit; add beaten eggs. Put in your favorite crust and dot with butter. Bake at 425° for 15 minutes; then cut to 350° for 45 to 50 minutes.
Mix flour and butter. Work together. Add about 1/4 cup of cold water. Roll in a ball and chill in refrigerator 1 hour at least. Take out and roll thin. Use cookie cutters to make round shapes on floured board. Put filling on one half and fold and seal (half moon shape). Brush with beaten egg white and sprinkle with sugar. Bake at 375° for approximately 6 to 8 minutes. Remove from pan while hot.
Heat oven to 375°. Combine Crisco, brown sugar, water and vanilla in large mixing bowl. Beat at medium speed of electric mixture. Beat eggs into creamed mixture. Combine flour, cocoa, baking soda and salt. Mix into creamed mixture at low speed until just blended. Stir in chocolate chips. Drop rounded measuring tablespoons 2 inches apart onto ungreased baking sheet. Bake for 7 to 9 minutes or until cookies are set. Cookies will appear soft and moist. Do not overbake. Cool for 2 minutes. Makes 3 dozen cookies.
Cut honeydew melon in half and clean out seeds. Using a melon-baller, scoop out perfectly shaped melon balls and place in punch bowl. Add lemon slices. Pour in lime juice. Add wine. Cover and chill at least 1 hour. Add chilled champagne just before serving.
Saute onion, mushrooms and tomato until soft; drain and set aside to cool. Combine Egg Beaters, sour cream, nutmeg and cayenne with whisk. Stir in cheese, onion mixture, broccoli, spinach and turkey bacon. Divide into the deep dish pie crust. Bake at 375° for 30 to 40 minutes or until knife inserted in center comes out clean.
Melt butter or oleo in a 9 x 9-inch baking dish or pan. In a bowl mix the sugar, flour, baking powder and milk; pour this over melted butter. Do not stir. Pour one can of pie cherries or any other sweetened fruit. Do not stir. Sprinkle sugar over top. Bake 1 hour in 325° oven.
Sort and rinse cranberries. Grind. In medium size bowl, mix Jell-O with enough water to melt. Mix in sugar, pineapple and cranberries. Chill until set.
Mix the first 8 ingredients together. Gradually add flour, sugar, soda and salt. Pour into greased and floured tube pan. Bake 2 hours at 325°. Cool on rack.
Saute onion and mushrooms in margarine. Mix both rices, soup, Cheez Whiz and water chestnuts. Add frozen broccoli last. Arrange in casserole dish. Layer rice mixture and chopped chicken. Bake at 350° for 30 minutes to 1 hour.
In a small bowl, mix chicken soup supplement and water; set aside. In a saucepan, brown chicken, then add all other ingredients including chicken supplement. Add spices to taste and cook over medium heat until tender.
Mix flour, sugar, baking soda, 1 cup walnuts, eggs, vanilla and pineapple together and bake on greased cookie sheet at 350° for 25 to 30 minutes.
Combine first 3 ingredients; mix well. Dip chicken pieces in butter. Dredge in cracker crumb mixture and place in a lightly greased 13 x 9-inch baking dish. Bake uncovered at 350° for 1 hour.
Thoroughly brown the meat on all sides in hot fat, turning often. Add boiling water, Worcestershire sauce, garlic, sliced onions, bay leaves and seasonings. Cover and simmer. Don't boil for 1 1/2 hours, stirring occasionally to keep from sticking. Remove bay leaves and garlic clove. Add carrots, onions and cubed potatoes. Cover and cook 30 minutes.
Saute mushrooms in 1 tablespoon oil. Combine Bisquick, ham, remaining 2 tablespoons oil, eggs, milk, mustard, mushrooms and 1/2 cheese. Stir to mix. Spread in greased 10-inch casserole 1 to 1 1/2-inches deep. Sprinkle with remaining cheese and sesame seed. Pour butter on top. Bake 35 to 40 minutes at 375°.
Separate ham slices and lay on cutting board. Spread cream cheese on ham slices. Roll up and slice; secure with a toothpick. Pickles may also be added before rolling and slicing.
Pour all in baking dish and stir well. Add meat mixture and stir. Bake at 275° for about 1 hour.
Put 1/2 of the milk on stove over medium heat. Heat until bubbly. Mix sugar and cornstarch well. Slowly add to the warm milk. Beat eggs well. Slowly add to the milk and sugar mixture. Stir while adding eggs. Cook 1 minute. Add vanilla. Add condensed milk and Pet milk and the rest of the whole milk. Cool before freezing.
Heat oven to 375°. Melt 1/2 package of mint chocolate chips in microwave. Let cool to room temperature. In bowl, combine flour, baking soda and salt; set aside. In separate bowl, beat butter, brown sugar, sugar and vanilla until creamy. Add melted chips and egg; beat well. Gradually blend in flour mixture. Stir in remaining chips and nuts. Drop by spoonfuls onto greased cookie sheets. Bake for 8 to 9 minutes. Allow to stand 2 to 3 minutes before removing from cookie sheets. Cool completely. Makes 1 1/2 dozen.
Fry hamburger and pour off grease. Add tomatoes, onion, carrot and tomato sauce; add spices to taste. Let simmer slowly for several hours. Cook noodles and drain. In pan, layer noodles, hamburger mixture, cottage cheese, Mozzarella cheese and Parmesan cheese. Repeat, ending with cheese on top. Bake at 350 for 30 to 35 minutes, until bubbly. Can be frozen.
Shred cabbage in a large plastic bowl with cover. Top with chopped bell peppers, onions (sliced thin) and sugar (1 cup). Do not mix or stir.
Dip chicken in egg, roll in bread crumbs, fry until brown on each side and arrange in shallow baking pan. Saute mushrooms; add pepper, broth and wine. Thicken with cornstarch (dissolve cornstarch in a little water before adding the mixture.) Don't add salt. Sprinkle 3/4 cup of Parmesan cheese over chicken; cover with 3/4 of the Mozzarella. Pour sauce over chicken. Sprinkle rest of 2 cheeses on top. Bake at 350° for 40 minutes. Serve with wild or white rice. Serves 4.
Combine all ingredients in crock-pot. Stir together well. Cover and cook on low for 8 to 12 hours or on high 5 to 6 hours. Serve over cooked noodles or rice.