HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all together and pour into an 8 x 8-inch Pyrex dish. Refrigerate overnight.
Brown hamburger; drain well. Add onion, chili powder, Heinz 57, tomato juice and salt and pepper to taste. Simmer 20 minutes. Combine pork and beans, ketchup, sugar and mustard; add to meat mixture. Grease a 2-quart casserole; alternate layers of meat mixture and spaghetti. Cover with enough additional tomato juice to completely cover top of casserole. Bake at 350° for 1 hour and 20 minutes.
Cook macaroni until done. Shred cheese. Crumble crackers until fine in a blender or use rolling pin. Layer macaroni, cheese and about 5 slices of margarine twice. Add milk about halfway up in bowl. Sprinkle on cracker crumbs and pepper (optional). Bake in 350° oven until golden brown or 30 minutes.
Mix first five ingredients together and form into bite size balls and chill. Melt the chocolate chips and paraffin in double boiler. Dip each piece with a toothpick and place on waxed paper to dry.
Brown hamburger, then add onion and peppers. Cook for 10 minutes, then add potatoes, sliced with skin left on. Cook until potatoes are tender. Add salt and pepper to taste.
Heat oil in skillet over medium-high heat. Add chicken. Cook and stir 3 minutes. Drain. Reduce heat to medium. Stir in combined dressing, juice and sugar. Add rice and green pepper. Bring to a boil. Remove from heat. Add oranges and pineapple chunks. Let stand, covered, 5 minutes. Makes 4 servings.
Pour peach pie filling in large bowl with lid. Drain all other fruit and add pineapple last. Stir and let stand overnight. Stir before serving. Good with any meal.
Scrub potatoes. Bake in hot oven 45 to 60 minutes. When done, cut crisscross on top and scoop out potato; mash. Add milk, margarine and seasoning. Refill potato shells and sprinkle with grated cheese. Return to oven until cheese is melted.
Bake mix as directed on box. Let cool, split the layers once and set aside. Cook together the yolks, butter and sugar until thick; add the rest of ingredients and cook until it thickens again. Lay the first split layer on serving plate and spread the cooked ingredients over each layer. Do not put it on sides until you are finished and you know there is enough left over to do them. This cake is pretty if it doesn't have it on the sides. Also, you can place cherry halves on top of cake.
Mix all ingredients, adding cooked and drained noodles and bake 25 minutes at 350°.
Mix and shape into balls the size of a quarter. Bake on a foil-lined cookie sheet at 300° for 30 minutes.
In a large mixing bowl, cream together the butter and sugar. Add the eggs. Beat until light and fluffy. Add the almond extract. Stir in the flour and baking powder. Mix until smooth. Butter a 13 x 9-inch cake pan. Turn the mixture into the pan. Spoon the pie filling into the cake in 16 spots, spacing 4 spoonfuls evenly in each directions. Bake at 350° for 45 to 50 minutes or until golden. Filling will sink into the cake while baking.
Sift the flour with baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Add water and milk all at once and mix just until dough follows fork around bowl. Preheat oven to 450°. Turn out on lightly floured surface; knead gently 1/2 minute. Roll out 1/2 inch thick and cut with biscuit cutter, glass or cup. Bake on ungreased cookie sheet for 12 to 15 minutes, just until golden brown on top. Yields 16 medium biscuits.
Fry hamburger and onion. Cook, peel and shred potatoes. Place hamburger, potatoes and soup in layers and bake 1 hour at 350°. Put cheese on top when nearly done.
Saute ground turkey, onion, and green pepper until meat is browned. Boil cabbage until tender. Save 2 cups liquid and drain off excess. Combine 2 cups liquid, oregano, pepper, salt, and tomato paste and simmer on low heat for 4 minutes. Add meat, onion, and pepper to mixture. In a 9x13 pan pour half of meat mixture, then add cabbage, Pour remaining meat mixture and then top with shredded mozzarella. Bake at 400 until cheese is browned, about 30-45 minutes.
Saute onion, lemon juice, oregano, butter in oil. Add shrimp and cook until pink. Before serving, add feta cheese in large chunks into hot mixture. Serve hot over pasta or rice or serve cold on romaine lettuce.
In a large saucepan, combine ingredients. Bring to a boil. Reduce heat to low and simmer for 1 hour. Remove bay leaves. Serve warm. Refrigerate unused sauce for up to several weeks.
Peel carrots. Cook until tender. Slice into pennies. Saute onion and pepper in small amount of oil until just tender. Add salt to cooking water. Mix oil, sugar and vinegar. Heat to dissolve sugar. Add other ingredients and pour over carrots. Cover and refrigerate at least overnight.
In microwave oven, simmer butter, onion and celery until soft in a 2-quart glass casserole dish. Add all other ingredients. Cook on simmer until shrimp are pink, approximately 15 minutes. Some microwaves vary.
Shred the cabbage, onion and pepper. Pour 1/2 cup sugar over the top. Do not stir. In a saucepan, combine the oil, vinegar, salt, celery seed and dry mustard. Bring to a boil and then pour over the cabbage, onion and green pepper. Do not stir. Refrigerate overnight. Stir before serving.
Saute onion, green pepper and garlic in olive oil. Add broth, tomatoes and rice. Simmer longer if using wild rice. Add zucchini, potato and beans. Add water as desired. Serve with grated Mozzarella or Parmesan cheese.
In medium mixing bowl, combine turkey, celery, black olives and cheese. In another bowl, whisk together salad dressing, picante sauce and salt. Pour sauce over turkey mixture. Blend well.
Pour spices over meat and marinate for 15 minutes. Broil over a low flame for 10 minutes on each side. Serve hot. Makes 10 to 12 servings.
Slice cake in thin pieces. Arrange 1/2 of cake pieces in bottom of a 9 x 13-inch cake pan. Beat the cream cheese and sugar. Beat in Cool Whip. Spread half of the cream cheese mixture over the cake. Layer more cake slices on top. Spread remaining cheese mixture over cake layer. Top with cherry topping. Chill.
Remove stems from mushrooms; finely chop stems. Melt 2 tablespoons butter over medium heat. Add mushroom stems and onion. Cook, stirring, until onion is limp. Remove from heat and stir in lemon juice, crab, bread crumbs, egg, dill and 1/4 cup cheese. Blend well.
Mix rhubarb and sugar together well and put into greased 13 x 9-inch pan or dish. Beat eggs and milk and pour over rhubarb. Finally, mix last three items together. Crumble and add on top. Bake at 350° for 45 minutes.
Reserve 1 egg for garnish. Chop other 2 eggs; lightly toss together chopped eggs, beans, celery, relish, onions and salt to taste. Gently blend in sour cream. Cover and chill to blend flavors. Serve garnished with egg; 1 cup shredded Cheddar cheese may be added before the sour cream.
Cut up the chicken as you would for frying. Brown slightly in small amount of oil and set aside. In a 2-quart casserole dish, place a layer of sliced potatoes and then cover with a layer of peas. Arrange pieces of chicken over this. Add salt and pepper to cream and pour over the chicken. Cover and bake at 350° for 40 minutes. Remove cover and return to oven until chicken is brown. Add biscuits for topping if desired and bake 15 minutes or until chicken and/or biscuits are brown.
Mix all together in a gallon container. Finish filling with water and place in freezer. Take out morning of the day of serving.
Stir eggs. Add flour and all the other ingredients; mix well. Cook, uncovered, in a 350° oven for 45 minutes.
Place chicken breast halves between sheets of waxed paper or plastic wrap. Pound slightly with mallet. Sprinkle with salt and black pepper. Heat 1 tablespoon each of oil and butter in large skillet. Cook chicken over high heat for 4 minutes on each side. Do not cook longer or they will be overcooked and dry. Transfer to warm serving platter.
Cream butter/oleo with the sugar. Add eggs, vanilla and vinegar. Pour into unbaked pie shell. Bake at 350° until top is nice and brown, approximately 35 to 45 minutes.
Brown onion in melted oleo. Place pork chops in bottom of baking dish. Sprinkle browned onion over. Cover with mushroom soup. Bake in 350° oven for 30 minutes or until pork chops are done.
Mix together the first 5 ingredients and cook to a rolling boil. Boil 1 minute. Remove from heat and add the peanut butter, vanilla and oatmeal. Mix well and drop on wax paper.
Add lemon juice, sugar, butter and marshmallows to slightly beaten eggs. Cook until dissolved, then cool to room temperature. Add fruit and nuts. Fold in whipped cream. Pour into 9 x 13-inch pan and freeze overnight. Remove from freezer 1/2 hour before serving.
Grease and flour pans, 5 mini or 2 large loaf pans. Toast coconut in shallow baking pan in 350° oven for 7 to 12 minutes or until lightly browned, stirring frequently. Set aside. Mix together cake mix, pudding, water, eggs and oil. Mix for 1 minute. Add poppy seed and coconut. Pour into pans. Bake in 350° oven. Five mini loaf pans, bake about 30 minutes. Two large loaf pans, bake about 45 to 60 minutes. Done when knife comes out clean.
Stud ham with cloves. In a blender, combine the next four ingredients and pour over ham. Bake 1 hour at 350°, reduce heat to 300° and bake for 2 hours. As the pan juice cooks down, add ginger ale. Baste ham every 15 minutes, adding ginger ale as needed.
Make paste of flour, sugar, salt and juice. Add butter. Cook until thick. Add egg. Cool. Add juice of 1/2 lemon. Chop pineapple, oranges, marshmallows, cherries and nuts. Add cooked dressing and whipping cream. Fold all together. Freeze.
Cook onion and celery in butter for 10 minutes. Add flour; stir until smooth. Add soup, salt and pepper; cook until thick, stirring constantly. Take off heat; stir in drained tuna. Chop eggs; stir in. Pour into small greased casserole; top with buttered crumbs. Bake at 350° for 15 minutes.
Brown ground beef in one skillet and drain. Meanwhile, saute onions, pepper and celery in 3 tablespoons cooking oil just until onions are clear and celery is still crisp. Combine browned beef with sauteed veggies in a large pot. Add remaining ingredients and simmer 20 minutes. Serve over Fritos and top with grated cheese. Serves 6 + as main dish or many more when used as a "Dip" for holiday parties! Learned this one when I was a girl scout.
Combine 1 cup oleo, powdered sugar and eggs. Beat with electric mixer for 15 minutes. While this is mixing, combine 1/2 cup oleo and the graham cracker crumbs. Pat this mixture real firm into a 9 x 13-inch pan. Spread the filling on top. Slice the bananas over the top of this. Sprinkle the pineapple over this. Top with Cool Whip. Garnish with nuts and cherries. Refrigerate 3 hours. Cut in squares and serve.
Place chicken in deep dish. Add all the other ingredients over chicken. Cook at 350° for 1 hour, covered. Remove cover and bake 1/2 hour or until brown and chicken is done.
Wash potatoes; leave the peeling on. Slice potatoes in about 1/8-inch pieces. Cook in boiling water until done. Drain water and pour potatoes into bowl. Chop bacon and onion and put in bowl with potatoes. Pour Ranch dressing over mixture and toss. Salt and pepper to taste.
Place 4 slices bread in greased 8-inch pan. Combine all ingredients, except soup and eggs. Spread evenly over bread in pan. Blend together soup and eggs, pour over sandwiches. Bake at 350° for 45 to 50 minutes or until set and lightly browned.
Stir together sugar and oil. Beat in eggs and pumpkin. Add and mix in dry ingredients. Pour into a greased bread pan. Bake at 350° for 45 minutes.
Coat chicken lightly with melted margarine and dredge in seasoned dry bread crumbs. Place in an ungreased shallow baking pan. Oven fry at 425° for 5 to 9 minutes on each side until golden brown and cooked through. For crisper chicken, coat pan with 1 tablespoon melted margarine or vegetable oil and preheat oven for 5 minutes before adding chicken.
You first put some sugar in, then flour and beat 'em. Then you put in a last thing is to cook it. Then you eat it.
Whip up cream cheese with fork until creamy. Put in all ingredients except 1 cup pecans. Mix and form in ball and roll in remaining pecans. Wrap in aluminum foil and let set overnight (so flavors will not be so strong). Serve with Ritz crackers.
Place chicken in bottom of casserole dish. Slice eggs over. Dilute soup with 1/2 can chicken broth. Pour over above. Spread dressing mix over this. Pour 1 1/2 cups broth over dressing mix. Put pats of butter on top and sprinkle with black pepper. Bake at 350° for 30 to 40 minutes.
Blend cream cheese with sour cream (with electric mixer). Add taco seasoning and mix. Pour in dish. Drain salsa sauce well and sprinkle over mixture. Place shredded lettuce on top, then fresh tomato and then shredded cheese. Serve cold with taco chips. Serves 10.
Mix all ingredients together. Spoon into muffin pan sprayed with Pam. Bake 20 minutes at 350°. Makes 6 muffins.
Cut biscuits into quarters and roll in butter. Roll in cinnamon and sugar mixture. Arrange in loaf pan. Bake at 350° for 20 minutes.
Cream sugar and butter together. Add eggs and zucchini. Add flour, soda, baking powder and cinnamon, sifted together. Add zucchini mixture, blending well. Add nuts and raisins. Drop by teaspoonfuls on cookie sheet and bake at 350° for 10 to 12 minutes.
Heat oven to 350°. Combine all ingredients, except ground beef. Mix well. Add ground beef; mix lightly but thoroughly. Place in loaf pan and bake 1 hour. Let stand 5 minutes before slicing.
Peel potatoes and slice. Boil in salted water until tender. Drain potatoes. Mash thoroughly and add eggs. Mix well. Add sugar and butter and milk and flavoring. Mix well. Pour into unbaked pie crust and bake on 350° until done. This mixture will be soupy.
For crust, mix cake mix, coconut, butter and 1 egg until crumbly. Press into ungreased 9x13 inch pan.
Combine all ingredients. Shape into patties. Bake at 450° for 1 hour. Serves 8 to 10.
Layer first 4 ingredients in order (tuna on toast, with the onion over tuna and the eggs over onion). Mix the soup, milk, parsley and lemon juice together. Pour over sandwiches and broil 5 to 10 minutes. Makes 4 sandwiches.
Preheat oven to 350°. Cover peeled and diced eggplant with water; add 1 teaspoon salt and simmer over low heat until tender, 10 to 15 minutes. Drain and set aside to cool. Combine eggplant with remaining ingredients and mix. Pour into square or round baking dish sprayed with nonstick cooking spray and bake at 350° for 45 to 50 minutes. Recipe makes 6 servings. Ultra low-fat.
In large skillet, saute onion in butter until tender. Stir in remaining ingredients. Bring to boil. Reduce heat; simmer, uncovered, for 3 minutes or until sauce is slightly thickened, stirring occasionally. Yields 4 servings.
Cut up onion and celery. Brown in butter. Add rice and brown. Place in casserole; add salt, pepper, consomme and water. Cover and bake for 1 hour at 350°.
Mix the first 3 ingredients to a soft dough. Drop by teaspoon on greased baking sheet. Bake 10 minutes at 450°. Melt the last 3 ingredients. Brush mixture over biscuits immediately out of the oven!
Pound steak 1/4-inch thick; cut into serving pieces. Blend egg and milk. Dip meat in egg mixture, then in crumbs. Slowly brown meat in hot oil, turning once. Cover; cook on low heat for 45 to 60 minutes, until tender. Season to taste. Serves 6.
Beat margarine and Crisco until creamy. Add sugar gradually; beat well. Add milk slowly, beating until light and fluffy.
Cook rhubarb until done. Add sugar and Sweet*10. Boil for 5 minutes. Pour this mixture over jello. Stir until jello is dissolved. Cool. Put in jars. Enjoy the preserves!
Mix and spread in 9 x 13-inch greased baking dish. Bake in 350° oven 7 minutes; cool.
Brown meat with onions. Add tomatoes, beans and rice. Pour into casserole dish. Top with crushed Fritos and grated cheese. Bake in 350° oven until cheese is melted and bubbly.
Put milk, onion, lemon juice, Tabasco, celery salt, garlic salt, salt, pepper, and egg in a bowl. Add salmon that has been boned and dark skin removed. Flake with a fork. Add oleo and crumbs. If dry, add salmon juice. Pour into a buttered casserole dish and bake uncovered at 350 degrees for 45 minutes. Serves 4-6.
Mix dry Jell-o, pineapple and sour cream. Mix cool whip, nuts, and marshmallows. Combine Jell-o mixture with cool whip mixture. Chill in mold or bowl for at least 2 hours before serving.
Stir-fry chicken in oil for 4 minutes. Combine chicken and vegetables; stir-fry 4 to 5 minutes. Add 1/2 cup mayonnaise and soy sauce to taste.
Mix together rice, chicken, broccoli, cream of chicken soup, water, salt, pepper and poultry seasoning. Top this with dabs of butter.	Sprinkle cracker crumbs on top. Drizzle melted butter over the	crumbs. Bake at 350° until top is brown.
Toast Chex crumbs in a 300° oven for 10 minutes; set aside. Combine egg, seasoned salt and taco sauce. Stir in ground beef and Chex. Shape into 4 oval patties to fit bread loaf. Broil or grill for 10 to 12 minutes, or until done. Turn midway. Place, end to end, on split French bread. Spoon on additional taco sauce. Top with tomato, lettuce and cheese. To serve, place top on loaf and slice crosswise.
Mix mustard and peppers with enough water to make a smooth paste. Add sugars and vinegar. Bring to a boil, stirring continuously. Add butter and stir until melted. Add a little of the hot mixture to the eggs; mix well. Pour this into hot mixture in pan. Continue to stir. Bring to a boil again over medium heat. Pour into jar. Cool and refrigerate. This is guaranteed to open your sinuses!!!
Brush one side of one slice bread with melted butter. Spread Russian dressing on other side of bread slice. Place corned beef on dressing, put sauerkraut on top of corned beef and then the cheese on top of that. Cover with other bread slice. In a skillet, melt remaining 2 tablespoons butter; place sandwich in skillet and cook until browned and cheese is melted. Serves 1.
Put each vegetable through food chopper, using coarse blade. If vegetables are covered with liquid, drain off and discard liquid. Measure each vegetable after chopping.
Combine all ingredients thoroughly and pack firmly into a loaf pan. Bake in moderate oven (350°) for 1 hour. Let stand 5 minutes before slicing. Makes 8 servings.
Beat eggs gently with sugar. Add oil, water and pumpkin. Add flour, soda, salt, cinnamon, dates and nuts. Bake at 350° for 1 hour in 2 loaf pans.
Mix first four ingredients together. Set aside. Mix the rest of the ingredients together in saucepan. Bring to a boil. Pour over cabbage immediately; mix well. Refrigerate at least 4 hours before serving.
Bake squash in oven or microwave until nearly tender. Saute apple and celery in butter for 5 minutes. Stir in crumbs and salt and pepper. Fill squash with mixture and top with cheese. Bake 15 minutes longer until tender. Serves 2.
Let stand at least an hour before serving. Yield: 2 1/2 cups.
Mix soup, butter and Cheez Whiz in saucepan until melted and smooth. Add hominy and onion. Put crushed Fritos on top and bake at 350° for 20 to 30 minutes.
With mixer, mix sugars, oleo and oil, then beat in eggs and vanilla. Sift together the flour, baking soda and cream of tartar. Add them to mixture. Cover and place in refrigerator for several hours or overnight. Form into small balls and roll in sugar. Flatten with fork. Bake at 350° for 10 to 15 minutes.
Mix first 8 ingredients in large bowl. Add remaining ingredients. Pour in hot pan. Bake at 350° for 1 hour in a 9 x 13-inch pan.
Melt oleo. Add powdered sugar and creamy peanut butter; mix well. To this mixture, add graham cracker crumbs. Mix well and press into a 9 x 13-inch buttered pan. Melt chocolate chips and spread over top.
Mix all ingredients together. Chill overnight. Roll into balls the size of a quarter and bake at 350° for 8 to 10 minutes.
Cook box of macaroni. Combine soup and milk in a saucepan. Heat thoroughly but do not boil. Grease bottom and sides of a deep Corningware dish. Layer with cooked macaroni. Cut tomatoes in small pieces and layer; then add a layer of soup mixture and finally a layer of grated cheese. Continue layers, ending with a layer of grated cheese. Bake at 350° until bubbly around edges. This is great reheated in the microwave!
Mix all ingredients together. Bake at 350° for 40 minutes. Frost with cream cheese frosting.
In a large kettle, simmer plums and water until tender, about 30 minutes. Pour through a damp jelly bag, allowing juice to drip into a bowl. Measure 5 1/2 cups of juice; return to the kettle. Add pectin; stir and bring to a boil. Add sugar; bring to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from heat. Skim off any foam. Pour hot into hot jars, leaving 1/4-inch headspace. Adjust caps. Process for 5 minutes in a boiling water bath. Yield: about 8 half pints.
Saute onion for a few minutes in olive oil and butter, then add bell pepper. A couple of minutes later, add corn, stirring all the while. This mixture should just be about done, then add diced tomatoes. Cook about 2 more minutes, then season with salt, pepper and sugar. Makes 6 servings.
Melt butter and mix in next 4 ingredients. Add both milks. Bring to boil and boil for 1 minute or until thick. Stir in Parmesan cheese and parsley flakes. Boil potatoes and cut in cubes; place in casserole dish. Cut up wieners and add to potatoes; mix in sauce. Bake at 350° for 45 minutes.
Cream together oleo, Crisco, sugar and eggs. Sift together and add flour, baking powder, salt and cinnamon. Add apples and nuts. Bake in ungreased 9 x 13-inch pan for 45 minutes at 350°. Sprinkle top with a little sugar and cinnamon.
Melt shortening in skillet; add beef, onion, salt, pepper and flour. Cook until meat loses its red color, stirring occasionally. Drain off excess fat. Stir in water, Worcestershire sauce and ketchup; simmer, stirring occasionally, for 15 to 20 minutes or until of desired consistency. Serve in buns. Makes 8 sandwiches.
Blend softened margarine and grated cheese. Add flour, salt and cayenne pepper. Knead dough, finally adding Rice Krispies. Roll in small balls, then flatten with hand on cookie sheet. Bake at 350° until done, approximately 10 to 12 minutes, depending on the oven.
Combine egg, milk, flour, salt and garlic salt in bowl; mix well to form batter. Dip each zucchini round into batter; fry in deep fat. Batter zucchini when ready to fry so each piece is coated. Fry until crisp and golden brown. Drain on paper towels. Serve hot. Makes 4 to 6 servings.
Cook hard the sugar, milk and margarine for 1 1/2 minutes. Add the oats and peanut butter. Stir thoroughly and drop by teaspoons onto wax paper.
Mix cabbage, peppers, carrots and salt. Let stand 1 hour. Boil sugar, vinegar and celery seed for 3 minutes. Let cool. Pour over cabbage mixture. Pur into containers and freeze. To serve, simply thaw.
Mix cottage cheese and Cool Whip, then add fruit cocktail and jello. Let set for 2 hours before serving. Keeps in refrigerator for 2 weeks.
Place all ingredients in blender except for oil and poppy seed. Process for 15 seconds in blender. Then add oil and seed. Mix well. Serve with salad of spinach, mushrooms, bean sprouts, mandarin orange, small red onion, fresh strawberries and sunflower seeds.
Follow directions on mixing from the back of cake box. Use the pineapple juice in place of water. If pineapple juice is not enough just add water for the right amount required. Cook cake by using directions from cake box. Mix cream cheese, vanilla pudding and milk (that's required on pudding box). Add sugar to taste. Next, spread whip topping. Then place cherries for the finishing touch. Add pecans if desired. Keep refrigerated until served.
Preheat oven to 350°. Brown sausage; drain. In 2-quart baking dish, combine sausage, sauce, noodles and 1/2 of Mozzarella cheese. Mix well. Top with remaining cheese. Bake 25 minutes or until heated through. Makes 4 to 6 servings.
Mix first 3 ingredients and line cake pan with mixture. Beat egg whites, butter and powdered sugar for 10 minutes and spread over cracker mixture. Add pineapple, slice bananas long ways and place over pineapple. Top with whipped cream, nuts and maraschino cherries.
Drain all fruit. Stir in sour cream thoroughly. Add marshmallows. Garnish with maraschino cherries.