HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain sauerkraut and mix with onions and sour cream. Spread the mixture in the bottom of a 9 X 13 pan.	Evenly distribute the corned beef and Mozzarella cheese over the top. Top with broken bite-sized bits of rye bread. Drizzle the entire dish with melted butter and bake in a 350 degree oven for 45 minutes. Serves 8.
Brown ground chuck, onion and garlic; cool. Add Mozzarella cheese, bread crumbs, parsley, egg, salt and pepper. Spoon enough sauce to cover bottom of 9 x 13-inch pan. Stuff cooked shells and place in pan. Cover with sauce and sprinkle with Parmesan cheese. Bake at 400° for 20 to 25 minutes or until hot.
In medium bowl, combine ground beef, bread crumbs, onion, salt and eggs; mix well. Shape into 3/4-inch balls. In a large skillet, brown meatballs in oil, turning occasionally. Drain. Add remaining ingredients. Simmer 15 minutes, stirring occasionally to coat meatballs with glaze. Serve warm in chafing dish. Makes 48 meatballs.
Sift flour, sugar and soda in mixing bowl. Bring to a boil the shortening, butter and cola. Remove from heat and pour over dry ingredients. Add eggs and buttermilk; beat well. Stir in marshmallows and vanilla. Bake 35 minutes at 350°.
Cook scallops in margarine for 5 minutes. Cut bacon into 2-inch pieces. Arrange bacon and scallops alternately on skewer. Sprinkle with salt and pepper. To bake, insert skewers in uncooked potato halves, so they will stand upright. Bake at 475° for 20 minutes. Serves 4.
Slice sausage into 1/2-inch pieces. Pre-boil potatoes, carrots and onion. Mix brown gravy by package directions. Mix all ingredients and bake in casserole dish for 30 to 40 minutes at 350°.
Wash mushrooms, remove stems and chop enough to make 1 cup. In a saucepan, cook mushroom stems, onion and garlic in margarine until tender. Stir in bread crumbs and cheese. Spoon mixture into mushroom caps. Arrange caps in a 15 x 10 x 2-inch pan. Bake at 425° for 8 to 10 minutes or until heated through.
Heat olive oil and saute onion until translucent. Add tomatoes and water. Bring to a boil and add salt, pepper, garlic powder and basil. Bring to a second boil and add rice and stir. Reduce to low heat and cover. Cook until liquid is absorbed, 15 to 20 minutes. Stir in Parmesan cheese before serving.
Using fork, break up tuna and place half of it in bottom of medium-size casserole dish. Pour half of the soup over it and cover with half of crackers, which have been finely crushed. Repeat with rest of ingredients. Dot with margarine, if desired. Bake 30 minutes at 350°.
Preheat oven to 350°. In mixing bowl, combine cooked rices. Gently toss together raisins, almonds, parsley, zest, apple, oil, orange juice, salt and pepper with combined rices. Place mixture in casserole. Cover with foil; heat thoroughly for 20 minutes.
Roll graham crackers (or use a food processor). Mix with 1/2 cup sugar and butter. Line 9 x 13-inch pan with mixture, saving 1 cup for top of pudding. Cook milk, 1 cup sugar, salt, egg yolks, flour and vanilla until thick. Pour into lined pan. Cover with meringue made with the egg whites left from the pudding. Then cover with reserved crumb mixture. Bake for 15 minutes at 350°.
Mix first 8 ingredients and pour in a greased 13 x 9-inch pan. Sprinkle with cake mix. Drizzle melted butter over top. Top with nuts. Bake at 350° for 1 hour and 25 minutes. Serve cold with whipped cream.
Layer first 6 ingredients in order listed in a large salad bowl. Combine salad dressing, sour cream and dressing mix; mix well. Spread over top of vegetables, sealing to edge of bowl. Garnish with chopped parsley, if desired. Cover tightly and refrigerate several hours or overnight. Toss gently before serving. Yield: 12 to 15 servings.
In blender, mix all ingredients except pie shell, coconut and chopped nuts. Blend until thoroughly mixed. Stir in coconut and pour into pie shell. Sprinkle with chopped nuts. Bake at 375° for 45 to 60 minutes.
Place cut up chicken in 9 x 12-inch pan. Mix soup, milk, vegetables and onion in saucepan. Heat until blended and vegetables are slightly cooked. Pour over chicken. Melt margarine and pour over cornbread stuffing. Add 1 cup chicken broth and stir well. Spread over chicken mixture. Bake at 350° for 45 minutes.
Combine sugar, salt and milk and bring to boil, stirring frequently. Cook to 232° or until small amount of mixture forms a ball when dropped in cold water. Remove from heat and drop in oleo and peanut butter. Cool to lukewarm and add vanilla and beat until mixture thickens. Pour into buttered pan and cut into squares.
Empty envelope of gelatin into blender. Add lemon juice, onion slices and boiling water; cover blender and blend at high speed for 40 seconds. Add mayonnaise, paprika, dill and salmon. Cover and blend at high speed briefly. Add cream, 1/3 at a time, and blend after each addition. Blend 30 seconds longer. Pour into 4-cup mold which has been lightly coated with salad oil. Chill for at least 4 hours. Unmold.
Saute bell pepper, onion, garlic and squash in 1 tablespoon oil. Add mushrooms. Remove. Add sausage and saute; drain and discard remaining grease. Pour Hunt's in skillet and add all of the ingredients. Serve over spaghetti and top with Mozzarella cheese. You may also layer spaghetti, sauce and cheese and bake in oven at 350° until cheese melts.
Cream butter and sugar together. Add flour and nuts. Chill for several hours. Roll dough into small marble size balls. Place 2-inches apart on ungreased cookie sheet. Bake at 325° for 20 minutes. Cool for 5 minutes and roll in powdered sugar. After real cool, roll them in powdered sugar again.
Steam carrots until tender; drain. Over medium heat combine in skillet the butter, sugar, lemon juice and salt. When bubbly add carrots and parsley. Remove from heat. Stir until carrots are coated. Serve immediately.
Stir ingredients together until lemonade mix is dissolved. Just before serving, add 1 quart of ice cubes and 1 to 2 bottles of sugar-free 7-Up or ginger ale.
Cook raisins in water for 10 minutes. Add butter; let melt, then cool. Add egg, flour, sugar, nutmeg, cinnamon, baking soda, allspice, cloves and salt. Pour into ungreased cookie sheet with edges. Bake at 375° for 25 to 30 minutes.
Knead the flour into the softened butter; then knead the granulated sugar into the flour-butter mixture. Press firmly into a well-greased 8-inch square pan or shortbread mold. Bake 40 to 45 minutes at 325° or until a delicate brown. Cut in 36 squares while still hot. Return to oven a few minutes to dry out edges. Let cool in pan or on wire rack.
Cream butter in large bowl at high speed. Add eggs, one at a time, beating well. Add sugar slowly. Continue until light and fluffy. By hand, stir in flour, frosting mix and nuts until blended. Pour into well-greased tube or Bundt pan. Bake at 350° for 60 minutes. Cool 2 hours and remove from pan.
Heat oven to 400°. Lightly grease 10 x 1 1/2-inch pie plate. Mix crabmeat, cheese and onions. Place in pie plate. Beat remaining ingredients until smooth (15 seconds in blender on high speed or 1 minute by hand). Pour into pie plate. Sprinkle with nutmeg.
Put sugar, milk, cocoa and butter in saucepan. Bring to boil and boil for 4 minutes. Set aside off heat. Add peanut butter, vanilla and oats; mix. Drop onto cookie sheets to cool.
Mix crushed pineapple and instant pistachio pudding in a bowl. Add Cool Whip and mix well with spoon. Add nuts, if desired. Decorate with sliced pineapple and cherries. Put in refrigerator to cool.
Put pork chops in casserole dish, then add a layer of potatoes and then a layer of onion. Salt and pepper, then add cream of chicken soup. Bake at 375° for about 45 minutes to an hour.
Mix all ingredients together. Make into balls. Refrigerate for 30 minutes or overnight. Then dip in chocolate.
Cream shortening and sugar. Add egg and molasses. Add dry ingredients. Chill. Form into balls and roll in sugar. Bake at 350-375 degrees for 10 minutes.
Brown sausage (Deans or Owens); drain. In a 9 x 13-inch pan, cover bottom with 8 slices of bread, cut in cubes. Sprinkle shredded Cheddar cheese. Add drained sausage. Mix eggs (beaten) in milk and mustard and pour over sausage. Cover with Saran Wrap and refrigerate overnight. In morning, top with can of mushrooms (drained) and bake at 350° for 1 hour. Serves 6 to 8 people. Serve with fruit and pastries.
Beat egg with milk; stir 1 tablespoon melted Crisco with the fruit. Combine dry ingredients. Add to egg mixture and stir. Drop from tablespoon into deep Crisco. Fry about 4 minutes until brown. Serve hot. Makes 16.
Beat eggs slightly in a bowl. Add remaining ingredients; mix well. Pack mixture into a greased 9 x 5 x 3-inch loaf pan. Bake at 350° for about 40 minutes. Unmold onto hot platter. Garnish with parsley and hard-cooked egg segments. Yields 8 to 10 servings. Contains 191 calories per serving.
Mix together, sprinkle with sugar or Sweet 'N Low to taste. Mix all ingredients together and refrigerate for at least an hour.
Beat eggs and add sugar. Add milk and crackers, then coconut and vanilla. Cook until thick.
Mix together all ingredients, except dry cake mix, pecans and melted butter. Line pan with wax paper. Pour mixture in pan. Sprinkle yellow cake mix on top (dry). Sprinkle pecans on that. Pour melted butter on top. Bake at 350° for 50 minutes. Turn upside-down. Take paper off and let cool.
Mix the flour and soda. Combine the butter, sugar, vanilla and pudding mix. Beat in eggs. Slowly add flour mixture and stir in chocolate chips and nuts. Drop by teaspoon onto baking sheet. Bake at 375° for 8 to 10 minutes.
Combine jello with boiling water. Add the cool water. When cool and jello-like, fold in the remaining ingredients.
Mash sweet potatoes and mix in all the ingredients. Bake until firm and browned on top. Then add topping and let cook for 15 minutes on 375°.
Mix eggs, sugar, syrup and butter. Beat together well. Add oatmeal and coconut, stirring together well. Pour into unbaked pie shell. Bake 40 to 45 minutes at 350°. This is a rich pie very much like pecan. Pie is done when filling is set.
Preheat oven to 350°, butter a 10 inch spring form that is 2 inches high. Work the flour, hazelnuts, butter, sugar, egg, 1 egg yolk, cinnamon and lemon zest to a dough. Press 3 quarters of the dough into the bottom and sides of the pan. Fill with jam. Roll out the remaining dough 1/4 inch thick, cut into strips, criss-cross them over the filling, brush with 1 egg yolk. Bake for 45 minutes. Cool and serve.
Preheat oven to 350°. In small bowl, combine flour, baking powder and salt and set aside. In a large bowl, combine 1 cup sugar and oil. Mix well. Beat in eggs and vanilla. Gradually add flour mixture. Stir in mint chips. Shape into balls. Roll in remaining sugar and place on ungreased cookie sheet. Bake 8 to 10 minutes.
Blend in oleo, flour and nuts and spread in the bottom of a 9 x 13-inch pan. Bake 20 minutes at 350°. Combine cheese, powdered sugar and Cool Whip. Spread on the baked crust. Add cold milk to pudding and beat with mixer until thick. Spread pudding on top of second layer. Refrigerate. More Cool Whip can be spread over top when pudding sets. Sprinkle chopped nuts over top.
In medium saucepan, over high heat, bring broth to a boil. Add rice, cover and reduce to low setting. Cook 50 minutes or until rice is tender. Saute garlic, onion, green pepper and celery in 3 to 4 tablespoons juice from tomatoes in a large skillet over medium-high heat for 5 to 7 minutes or until softened. Add tomatoes to skillet with remaining juice. Stir in seasonings and honey and bring to a boil. Cover and reduce heat to simmer. Cook for 10 minutes. When rice is tender, stir into tomato mixture. Heat until hot, approximately 5 minutes.
Mix the sugar, eggs and oil. Sift together the cinnamon, salt, soda and flour. Add to the first mixture. Stir in the rhubarb. Mix and pour into a greased and floured 9 x 13-inch pan. Sprinkle on 3 tablespoons brown sugar and 1 tablespoon cinnamon. Bake at 350° for 45 to 55 minutes.
Mix cream cheese, Miracle Whip and ketchup together with mixer. Add onion and shrimp. Blend all ingredients; serve with crackers or vegetables.
Mix 1 1/2 cups flour, sugar, salt and yeast; add margarine. Gradually add water to dry ingredients and beat for 2 minutes. Stir in enough additional flour to make stiff dough. Turn on floured board and knead until smooth, 8 to 10 minutes. Cover with plastic wrap or towel; rest 20 minutes. Divide dough in half. Roll out on lightly floured board to size of 15 x 10-inches; roll up taper ends.
Peel potatoes or leave on skins. Cut each potato into wedges (4 each). In mixing bowl, combine oil, salt, garlic powder and pepper. Add cut-up potatoes; toss to coat. Wrap potatoes in heavy foil. Seal edges tightly. Grill packet on medium to hot grill about 35 minutes or until potatoes are tender. These can also be cooked in the oven.
Mix the top ingredients in a bowl and use this mixture in place of your usual milk when making biscuits. When your biscuits are done, sprinkle with powdered sugar while hot.
Note: Fresh rhubarb is best! If frozen rhubarb is used, defrost prior to adding to filling. Canned rhubarb must be drained first and isn't as good.
Mix together and pat in a pie pan. Prick with a fork. Bake 12 to 15 minutes at 350°. Cool.
Brown hamburger, drain grease. Cook hamburger with the taco seasoning mix according to package directions. Line a 13 x 9-inch baking pan with the refried beans. Layer the hamburger, onion, salsa and cheese over the refried beans. Bake at 350° for 20 minutes. Mix olives and sour cream and top the baked mixture. Serve with nachos.
Melt together oleo and cream cheese. Add soup and onion; mix together until smooth. Put 1/2 of potatoes in a greased pan and pour on half of the sauce. Sprinkle the rest of the potatoes and add the remainder of sauce. Top with 1 cup grated Cheddar cheese. Bake at 325°, covered, for 1 hour.
Mix ingredients together and roll chicken. Bake in lightly buttered pan for 1 hour at 350° until brown.
Stir sugar and water until sugar dissolves. Add all of the other ingredients except Sprite. Freeze overnight.
Butter sides and bottom of pan. Cook 10x sugar, oleo and evaporated milk. Stir constantly. When it starts to boil, boil for 3 minutes. Remove from stove and add peanut butter, Marshmallow Creme and vanilla. Stir and pour in pan. Cool completely. Cut and enjoy!
Melt yeast in warm water. Add egg, oil, sugar and flour. Mix well. Pan out. Bake in muffin pan at 425°.
In 10-inch skillet over medium-high heat, cook livers, green pepper, celery and garlic in butter until vegetables are tender, stirring often. Stir soup mix, water and hot pepper sauce into skillet. Heat to boiling; stir in rice. Reduce heat to low. Cover; simmer 20 minutes or until rice is tender. Makes 6 servings.
Dissolve jello in boiling water. Add cranberry sauce. Use fork or wire whisk to dissolve cranberry sauce in jello mixture. Add pineapple, undrained. Stir to blend. Let jello chill.
Dust roast with flour and brown. Put into large Dutch oven and surround it with potatoes, carrots and the green beans. Slice onions over the top and cover with both cans of the soup, which have been mixed together with 1/2 can of water to blend. Bake at 325° for 3 hours, or until done.
Turn oven to 450°. Open package of rolls and separate the little triangles. Flatten each triangle a little bit with your hands. Open hot dogs and wrap each one in a flattened roll. Pinch the dough together on top so that each hot dog stays wrapped. Put the wrapped hot dogs on a baking pan. Bake until they puff and are light brown, about 10 minutes.
In large bowl thoroughly combine first 7 ingredients, then stir in next 4 ingredients. Add to graham cracker mixture and blend thoroughly. Pack firmly into 8 1/2 x 4 1/2 x 2 1/2-inch aluminum foil pan. Cover and refrigerate at least 2 days. Let stand about 2 hours at room temperature before serving. Makes 1 (8 ounce) loaf.
In a bowl, blend cream cheese and Miracle Whip. Stir in raspberries, pineapple and pecans. Fold in whipped cream. Pour in 9 x 5-inch loaf pan. Freeze 8 hours. To serve, set out 15 to 20 minutes. Cut and serve. Serves 12 to 18.
Mix first 3 ingredients together. Press into 13 x 10-inch dish. Bake at 300° for 8 to 10 minutes. Do not overbake! Cool. Mix next 3 ingredients and spread over cooled pretzel mix. Stir together remaining ingredients; put mixture in the refrigerator to chill for 10 minutes. Pour over top of dish and refrigerate. All ingredients can be substituted for low calorie products.
In a mixing bowl, pour water over oatmeal and allow to stand 10 minutes. Add sugars and butter, stirring until the butter melts. Add eggs, one at a time, mixing well after each addition. Sift flour, cocoa, soda and salt together. Add to batter. Mix well. Stir in half of the chocolate chips. Pour into a greased 13 x 9 x 2-inch pan. Sprinkle top of cake with walnuts and remaining chips. Bake at 350° for 40 minutes.
Cook chicken and cut into bite-size pieces. Lightly butter a large casserole dish. Cover bottom of dish with broccoli florets. Spread chicken over broccoli. Mix soup, mayonnaise and cooking sherry and stir together well. Pour mixture over chicken and spread out evenly. Cover sauce with grated cheese. Place in 350° oven for 45 minutes. Serve with rice.
Spray pie pan with Pam; line bottom of pan with peppers. Put grated cheese over the peppers. Beat eggs and pour over top of cheese. Bake at 350° for 15 minutes, until cheese and eggs are firm and will cut in slices. Great with seafood.
Cook rice as directed. Put in casserole. Blend 2/3 cup Cheddar cheese, peppers and sour cream. Put remaining cheese on top. Bake at 350° for 25 minutes or until thick.
Boil sugar and cornstarch with 1-cup water until thick; remove from fire and add blackberry gelatin. Thaw and drain 4 cups blackberries; fold into gelatin mixture. Pour into baked pie shell and cover and refrigerate until ready to serve.
Mix sugar and flour. Break eggs into mixture and fold in. Don't beat. Melt butter and add to milk. Stir the two mixtures together. Add salt and vanilla. Pour into pie shell. Bake 1/2 hour at 400°, then reduce heat to 375° until a knife inserted into center comes out clean.
Add rice, can of broth (and enough water to make 2 cups), 2 tablespoons butter or oleo and onions. Cook according to rice directions. Mix with cream of chicken soup; salt and pepper to taste. Pour into casserole. Top with chicken breasts; salt and pepper chicken. Bake at 350° for 40 minutes.
Combine Jell-O pudding, egg yolks and milk in saucepan. Cook and stir over medium heat until mixture comes to a full boil. Remove from heat. Arrange layer of vanilla wafers on bottom and sides of 1 1/2-quart baking dish. Add a layer of banana slices and of pudding. Continue layering wafers, bananas and pudding, ending with pudding.
Combine flour, sugar and salt in large bowl; cut in 3/4 cup butter thoroughly with pastry blender until mixture resembles very fine crumbs. Press mixture evenly into greased 13 x 9-inch pan, using a piece of plastic wrap to press crumb mixture firmly in pan. Bake at 350 degrees for 17 to 20 minutes or until lightly browned.
Stir boiling water into gelatin in bowl for 2 minutes or until dissolved. Mix water and ice to make 1 1/4 cups. Stir into gelatin until slightly thickened. Remove any remaining ice. Stir in whipped topping until smooth. Refrigerate 10 minutes or until mixture will mound. Spoon into crust. Refrigerate 4 hours or until firm. Garnish with additional whipped topping, if desired.
Drain corn, reserving 1/4 cup liquid. Sift together flour, baking powder, salt, parsley flakes and paprika. Combine eggs, melted butter and liquid from corn. Mix well. Add to dry ingredients all at once and stir until smooth. Fold in drained corn. Drop batter from a tablespoon into deep fat heated to 375°. Fry, a few at a time, until golden brown on all sides. Remove from fat. Drain on paper towel. Keep hot while frying remaining fritters.
Cook macaroni; drain and rinse with cold water. Drain again. Brown meat; drain off fat. Add taco seasoning and mix well; cool. In large bowl, mix macaroni, green pepper, onions, cheese, tomatoes, lettuce and seasonings; chill. Just before serving, stir in seasoned meat, French dressing and chips; toss lightly. Makes 8 to 10 servings.
Mix all ingredients in a 1-gallon Ziploc bag. Marinate in bag several hours or overnight in the refrigerator. Lift from marinade and grill over charcoal grill. (Based on Iranian cooking with yogurt!)
Mix first 5 ingredients. Spread in a 9 x 12-inch pan (sprayed with Pam). Sprinkle yellow cake mix over pumpkin. Add pecans. Dot top with oleo. Bake at 250° for 50 minutes.
Mix margarine, cloves, mashed garlic, salt, celery seed and black pepper together. Set aside.
Boil 30 minutes all ingredients together. Pack in pint jars. Process for 20 minutes in pressure canner. Yield 6 to 7 pints. Tastes just like real pineapple.
Preheat oven to 350°. Prepare 10-inch tube baking pan. Cream shortening and sugar. Mix flour, soda, cocoa and spices. Blend in eggs, dry ingredients and applesauce until well mixed. Fold in raisins, nuts and dates. Bake 35 to 45 minutes or until done.
Prepare the cake mix and bake in a 9 x 13-inch baking dish according to package directions. When done, remove from oven and while still hot, poke holes in cake with end of wooden spoon. Pour sweetened condensed milk, then caramel topping into holes. Spread entire cake with whipped topping. Sprinkle crushed candy bars on top of cake. Refrigerate cake until serving time. Cake can be frozen.
Mix all ingredients except Ritz crackers and margarine. Pour into 9 x 13-inch dish. Mix crushed crackers and margarine and cover top. Bake at 350° for 45 minutes.
Put sliced onion in bottom of an empty 3-pound peanut butter jar, then fill with sliced cucumbers. Mix remaining ingredients and pour over cucumbers. Refrigerate for 5 days, then eat and enjoy.
Combine sugar, milk and marshmallows in a saucepan. Cook and stir until sugar and marshmallows melt. When bubbles cover entire surface, boil and stir over medium heat for 5 minutes. Remove from heat. Beat in butter, salt, chocolate bits and vanilla until chocolate bits are melted. Add nuts, if desired. Spread into buttered 9 inch square pan. Chill until firm. Cut into 64 squares and enjoy.
Cook sugar, Karo, milk and peanuts until 240°; remove from fire. Add remaining ingredients; stir good and spoon out on foil.
Mix all ingredients, except peanut butter and oatmeal. Stir well. Cook for 1 minute. Remove from heat. Add peanut butter and oatmeal; mix well. Drop by spoonfuls onto wax paper.
Empty package into a medium sized saucepan. Let simmer in the whole bottle of barbecue sauce. This is a great appetizer.
Salt and pepper roast. Brown roast in a pot on top of stove in Crisco. Drain grease; add beefy mushroom soup. Bake in a 350° oven for about 2 hours (depending on size of roast). Will have enough for gravy.
Have cheese at room temperature. Mix cheese, onion, Worcestershire sauce and Accent until blended. Add 1/2 cup pecans and 1/4 cup parsley. Shape mixture into ball. Place in bowl lined with waxed paper. Chill overnight.
Slice cucumbers and onions. Sprinkle with salt and let stand 6 hours. Drain. Mix sugar and vinegar. Dissolve, then add sour cream. Mix and pour over vegetables. Let stand 24 hours.
Bring to boil until clear and thick and bubbling. Cook for about 5 minutes, then add 2 to 3 cartons of clean, fresh, cold strawberries. Put in prepared pie crust. Just before serving, top with whipped cream.
Place sugar, oil and pumpkin in large mixer bowl and beat well at medium speed. Add eggs one at a time, beating well after each. Sift flour, baking powder, soda, cinnamon and salt together and fold into batter. Stir in nuts and raisins. Pour into greased and floured 10-inch tube pan. Bake at 350° for 1 1/4 hours or until done. Do not open oven door under 1 hour. Let cool slightly in pan before turning onto cake rack.
Hard boil eggs; remove 1/2 to 2/3 yolks. Chop remaining yolks and whites. Add chopped olives. Mix in mustard and salad dressing to taste.
Beat eggs. Add sugar, vinegar and mustard. Boil this, stirring constantly, on low heat until thick. Chill. Then add real Kraft mayonnaise dressing. Mix dressing with sliced, cooked potatoes, 8 boiled chopped eggs, celery and onion.