HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix egg, pizza sauce, salt, pepper and corn flakes in bowl. Add in ground beef, onion and mushrooms. Mix lightly but thoroughly. Press half the mixture in the bottom of an ungreased 9 x 9 x 2-inch baking pan. Place 2 slices cheese side by side on top. Press remaining meat mixture over cheese. Bake at 350° for 1 hour. Place remaining cheese on top. Return to oven until melted.
Mix and put in refrigerator until firm. Roll in ball and dip in chocolate, which consists of 1 stick paraffin and 2 packages chocolate chips melted in double boiler.
Chop sauerkraut real fine with a potato chopper. Mix all ingredients together. Cover tightly. Let stand overnight in the refrigerator. Very good.
Cook chicken until tender; cool. Dice chicken. Grease casserole bowl with margarine and place about half of the chicken in bowl. Heat soup and milk; pour half over chicken and top with half of cheese (broken into pieces). Layer remaining chicken, soup mixture and cheese. Mix crumbs with margarine; sprinkle over top. Bake until lightly browned, about 25 to 30 minutes in a 350° oven.
Mix all vegetables and meat and put in large casserole. Mix juice, Worcestershire sauce, sugar and tapioca and pour over vegetables and meat. Cover and bake 5 hours at 250°. Do not brown. Water may be added if needed to keep moist enough.
Remove crust from bread (reserve for bread crumbs). Slice bread into 1-inch slices without slicing through the bottom of the loaf. Slice loaf in half lengthwise. Place on large sheet or foil or baking sheet.
Mix all together. Grease 2 (8-inch) pie pans. Bake at 350° for 30 minutes. Serve with ice cream.
Combine dry ingredients. Cut in butter and cheese with a pastry blender or fork. Stir in sour cream. Shape into a ball. Chill 2 hours.
Cook noodles in 2 quarts water. Shake chicken in flour and seasonings. Reserve remaining flour. Fry 5 to 7 minutes, or until chicken and onion	are browned. Reduce heat and simmer approximately 45 minutes. Drain noodles and toss with butter and parsley. Keep warm. To serve, place noodles on platter	and put chicken on top. Cover with foil. Remove all but 2 tablespoons drippings from skillet. Stir in reserved flour. Cook about 1 minute, or until golden brown. Gradually stir in milk; bring to a boil.	Cook 2 minutes, stirring constantly until mixture thickens. Spoon some gravy over noodles and chicken.
Combine the first 4 ingredients and mix well; set aside. In separate mixing bowl, combine next 4 ingredients. Add dry ingredients to wet ingredients. Add fruit cocktail; mix well. Pour batter into a greased and floured pan. Bake in a preheated 350° oven for 35 to 40 minutes.
Wash cucumbers and pack in jars along with 1/2 teaspoon in bottom of each jar and 1/2 teaspoon on top of cucumbers. To each jar add 1 small clove garlic and 1 sprig dill. Bring water, vinegar and salt to a boil. Pour over cucumbers and seal.
Dissolve jello; add cream cheese and stir. Add 7-Up. When partly set up, fold in pineapple and nuts.
Line a large, shallow baking pan with waxed paper. Using a small ice cream scoop, or 2 (1 tablespoon) measuring spoons, shape frozen yogurt into 20 balls or ovals. Place on waxed paper. Freeze, covered, for up to 3 days before serving.
Mix dry ingredients in bowl. In separate bowl beat milk, pumpkin, eggs and oil. Add flour mixture and stir to moisten. On a lightly oiled or nonstick griddle on medium heat, pour batter in 1/4 cup portions, 1-inch apart. Cook until bubbles form on top and bottoms are brown. Turn. Makes 6 servings.
Combine sugar, cornstarch, flour and salt. Gradually stir in milk. Bring to a boil, stirring constantly. Lower heat, cook and stir until thick. Stir a little of the hot mixture into egg. Return to remaining hot mixture. Bring to a boil, cool then chill. Fold in whipped cream and vanilla. Pour into pastry shell.
Boil 3 cups of water. Add the box of pudding and the box of jello. Bring to a boil, stirring continually. Let cool!
Cover a slice of toast with thick applesauce. Sprinkle with cinnamon (optional). Cover with	a slice of American cheese. Broil until cheese melts.
Peel bananas and crush. Add milk, flour and juice. Mix together and drop by spoonful into hot cooking oil. Fry until golden brown.
Chop onion. Cut pepper into rings. Slice zucchini. Cut tomatoes into wedges. Mince garlic. Cut chicken into crosswise strips.
Take flour and butter and mix until it's crumbly. Add eggs and milk. Stir until it forms a ball. Put on a floured board and knead until stiff. Roll it out and cut in 2 x 4-inch squares. Drop in boiling broth and cook until tender.
Mince enough coriander to measure 1 tablespoons. Peel ginger and onion; mince/chop ginger and onion. Place in large bowl with coriander. Add soy sauce, sherry and oil.
In a small bowl, dip cookies in evaporated milk until soft, not crumbly. In a 13 x 9-inch dish, place a layer of dipped cookies, then top with Cool Whip. Repeat with cookies and Cool Whip, ending with Cool Whip. Chill for 2 hours. Ready to serve.
Wash and cut up chicken into service size pieces. Remove all excess fat and skin. Put flour, salt and pepper in plastic bag. Dip chicken in buttermilk and put in bag with flour. Shake bag until chicken is coated well. Heat oil in large skillet. Shake off excess flour from chicken and put in hot oil to fry. Cook chicken over medium heat 15 to 20 minutes, turning as needed until light brown. Reduce heat, cover tightly and cook 30 to 40 minutes or until thickest pieces are fork tender. Turn chicken once or twice to assure even cooking. Remove cover for last 5 minutes of cooking to crisp chicken. Remove from skillet and drain on paper towels before serving hot.
Sift flour with soda, pinch of salt, cloves, cinnamon, allspice and nutmeg. Cream butter and sugar. Add eggs, 1 at a time, and beat after each addition. Add syrup and then stir in flour. Add nuts and raisins. Drop by level teaspoonfuls onto greased cookie sheet and bake in 375° to 400° oven until lightly browned.
Mix flour, powdered milk and salt together. Work them well. Put yeast and sugar in warm water and let rise. Mix oil and eggs. Beat together. After yeast and sugar have risen, add all other ingredients and let rise until double, about 1 hour or more. Bake at 400° for about 20 or 25 minutes. Brush hot rolls with melted butter.
Combine dry ingredients. Add water, vanilla and salad dressing. Stir until smooth. Pour into a 9 x 13-inch prepared pan (spray or oil). Bake about 20 minutes or until done at 350°. Sprinkle top with powdered sugar.
Combine all ingredients and simmer 2 hours in double boiler. Serve on sandwich rolls.
Cook sugar, milk and butter to soft ball stage. Add chopped dates and cook again until candy forms a soft ball in cold water. Remove from heat and add chopped nuts. Stir until candy begins to stiffen slightly. Pour on smooth cloth which has been dipped in cold water and wrung dry. Shape candy in small roll and wrap in cloth. When cool, cut in slices. Candy may be kept in cloth until ready to eat.
Brown meat in olive oil, stirring as it browns. Add onions when almost done and stir and brown a little. Put spices in small pan of water and keep simmering as you cook. Combine meat and onions with rest of ingredients and cook on low heat for at least an hour, adding the spice water (use a tea strainer) as it is needed. This sauce may be frozen in pint containers and used as needed. May be used over spaghetti with sprinkle of Parmesan cheese.
Break spaghetti and cook. After training, run cold water of the pasta for a few minutes and set aside. Cut into small pieces the cucumbers, peppers, and tomatoes. Mix into the spaghetti and then add olives and 3/4 of the bottle of dressing and 1/2 bottle of Salad Supreme. Chill for at least 2 hours and then serve. (Toss again before serving.)
Bring broth, mushrooms and seasonings to boil in medium saucepan. Stir in rice and cheese. Cover. Remove from heat. Let stand 5 minutes. Fluff with fork. Let stand 5 minutes before serving.
Saute onion and bell pepper in oleo. Add soups and Cheez Whiz. Cook over low heat until cheese melts. Fold in broccoli and rice. Add salt and pepper to taste. Put into greased casserole. Sprinkle with paprika or top with grated cheese. Bake at 350 degrees for 25 to 30 minutes or until bubbly. Can be halved or put into 2 casseroles to freeze one. If freezing, do not top with cheese until ready to bake.
Blend first 3 ingredients and press into bottom of 9 x 13-inch pan. Combine the remaining ingredients. Beat, then spread on top of cake mixture. Bake 1 hour at 350°. Cool and cut.
Cream butter and brown sugar together, add egg, milk and flavoring. Blend in self-rising flour; mix thoroughly. Chill 2 hours. Roll out dough on floured pastry cloth or board to l/8-inch thickness. Sprinkle with sugar. Cut into rounds of 2-l/2-inch. Bake on ungreased baking sheet at 400° for 6-9 mins.
Mix all together and add Rice Krispies. Mix well with hands and shape into small balls. Place on cookie sheet and press down with a fork. Bake at 350° for 15 minutes.
Put corn in lightly buttered bowl. Place sugar and water in saucepan to approximately 240° (medium boil until dissolved). Add coloring at the end of the cooking and stir. Pour over popcorn, stirring to coat evenly. Keep stirring. Add confectioners sugar and stir until kernels separate.
Mix cocoa and sugar together. Melt butter in sauce pan. Add cocoa, sugar, and milk. Bring to a rolling hard boil for i minute. Remove from heat. Add vanilla and peanut butter, mix well. Then add oats, slowly, stirring well. Drop spoon size cookies on to waxed paper and let harden.
Preheat oven to 350°. Grease and flour 8-inch layer pans or one 13 x 9 x 2-inch pan. Sift together all the dry ingredients into a large bowl. Then add the wet ingredients. Stir to blend. Then mix at medium speed for 2 minutes. (Note: The batter will be thin.)
Combine ingredients and mix well. Pour into buttered casserole dish. Cover with buttered corn flakes. Bake at 350 degrees for 30 minutes.
Mix graham crackers with 1 stick of butter. Press into a large square dish. Slice bananas on this. Add well drained pineapple, 1/2 of the cherries and 1 cup chopped nuts. Beat eggs and 1 stick melted butter for 15 minutes. Add confectioners sugar and beat well. Pour over other ingredients. Add Cool Whip. Add remainder of the nuts and cherries.
First beat egg whites until stiff; set aside. Then I cream shortening; add sugar and egg yolks, lemon juice and rind. Add milk,	then sprinkle flour over the top and blend into liquid mixture. Last of	all add egg whites. Bake at 375° for 40	to 45 minutes.	Check on them as I find sometimes they will brown more quickly.
In 9 x 13-inch baking dish, add rice, water and soups. Stir, then lay chicken portions on rice and sprinkle with French onion soup mix. Cover and bake at 300° for 2 hours.
Mix cranberry sauce, sugar and gelatin together. Bring to a boil. Add the jellos and stir and cook for at least 5 minutes. Pour into 9 x 9 inch pan or glass dish. Cover with plastic wrap. Refrigerate 12 hours. Cut into small 1/2 inch squares. Roll in sugar. Put on cookie sheet lined with wax paper. Leave air space around each piece. Let dry 24 hours. Roll again in sugar and return to cookie sheet. Repeat this every 24 hours until they stay dry. Do not refrigerate. Place in airtight container when dry.
Mix the above and pour over one pack of bones, skinless chicken breast. Pierce several times with a fork to allow marinade to penetrate chicken. Set aside at room temperature for at least 2 hours or up to 24 hours in the refrigerator. Grill, Broil, or Bake in 350 degrees until done about 20-25 minutes.
To 1 carton whipping cream, add 2 packages Choco-bake and Carnation milk. Blend on fast for at least 3 minutes. Add sweetened condensed milk, sugar, salt and vanilla. Blend 3 minutes. Fill with sweet milk.
Cut frankfurters crosswise into 3/4-inch pieces. Place barbecue sauce in 1 1/2-quart casserole. Stir in sugar, horseradish and mustard. Microwave covered with lid at High power until sauce is hot, 1 1/2 to 2 1/2 minutes. Add frankfurter pieces to sauce. Stir to mix well. Microwave covered at High power until frankfurters are hot throughout, 4 to 6 minutes. Stir once or twice during cooking. Transfer to heated serving bowl. Serve hot with cocktail picks. Pass chips in separate bowl.
Dissolve each jello in 1 cup boiling water; add 1/2 cup cold water to each. Place one flavor in refrigerator in lightly greased salad glass dish (13 1/2 x 8 3/4-inch). Bring 2 cups of milk to a boil; add one cup of sugar and stir until dissolved. Dissolve 2 packages of Knox gelatine in 2 cups cold water. Add gelatin mixture to milk and sugar mixture. Mix vanilla in sour cream. Add to gelatin mixture. Beat with mixer until well blended. When mixture is fairly cold, measure 1 1/2 cups and spoon gently over first layer of jello. Refrigerate until set. When white layer is set, add another jello layer. Continue to do this until you have completed the 7 layers.
Sprinkle crushed honey granola cereal on cream cheese layer. Beat pudding, milk, and lemon juice until smooth. Put on top of granola. Spread Cool Whip on top of lemon pudding.
Mix all ingredients together, adding food coloring with milk; blend well. Makes 3 large layers.
Combine sugar and Karo in a 2-quart measuring bowl. Cook in microwave oven on High for 5 minutes. Stir in peanuts. Cook 2 to 5 minutes, stirring every 2 minutes until syrup and peanuts are lightly browned. Stir in oleo, vanilla and baking soda until light and foamy. Spread to desired thickness on a lightly buttered cookie sheet.
Mix sugar, flour, cocoa and salt together. Gradually mix milk. Beat egg yolks and a portion of milk. Microwave for 2 to 3 minutes. Pour a small portion that is heated into beaten egg yolks. Stir, then gradually add to chocolate portion. Return to microwave. Continue to cook for 3 to 4 minutes, stirring every 1 to 1 1/2 minutes until cooked to right consistency. Add butter, then vanilla. Cool. Pour into baked pie shell.
Melt chocolate chips in condensed milk. Add salt. Remove from heat. Add walnuts and vanilla. Spread into foil lined 8-inch pan. Chill until firm. Cut in squares.
Mix together Jell-O, water, pie filling and pineapple. Put in mold or nice dish. Refrigerate until set. Add Cool Whip and nuts to top prior to serving.
Add potatoes to boiling water; cook 14 minutes or until tender. Drain. Mix mayonnaise and mustard in large bowl. Add potatoes, bacon and chives; mix lightly. Refrigerate until ready to serve.
Layer lettuce, shells, cucumbers, tomatoes, tuna, peas and cheese into a 3-quart bowl. Spread salad dressing or mayonnaise over salad. Cover and refrigerate for several hours or overnight. Toss to serve. Makes 8 servings.
Mix all ingredients in large bowl. Drop by spoonfuls onto cookie sheet. Bake at 350° until bottoms are golden brown.
Preheat oven to 350°. Beat sugar, flour, baking powder, salt, eggs and vanilla in small mixer bowl until smooth (about 1 minute). Stir in apples and nuts. Pour into greased 9-inch pie plate. Bake until golden brown, 30 to 40 minutes. Cut into wedges and serve warm with whipped cream of ice cream.
Put in blender peaches and a few ice cubes until blended. Add lemonade, vodka and water. In off season, use 1 large can of peaches.
Preheat oven to 300°. In a medium bowl, combine flour, soda, salt and cocoa powder. Mix well with a wire whisk and set aside. In a large bowl, blend sugars with an electric mixer at medium speed. Add butter and beat to form a grainy paste. Scrape down sides of bowl, then add eggs and vanilla. Beat at medium speed until fully combined. Add the flour mixture and chocolate chips and blend at low speed just until combined. Do not overmix. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets, 1 1/2 inches apart. Bake for 18 to 22 minutes. Immediately transfer cookies with a spatula to a cool surface. Yield: 4 dozen.
Preheat oven to 350°. Lightly grease a pizza pan. In a large bowl, mix cake mix, eggs, oil and water. Fold in chocolate chips. Spread onto pizza pan.
Break cake into pieces in baking dish. Make pudding following directions on box. Add pineapple; mix. Pour over cake. Top with Dream Whip and nuts.
Put cheese and margarine together in a bowl to soften while you prepare the bread. Remove crusts from bread and cut into 16 large chunks, place chunks on a cookie sheet and put in the freezer for an hour or so, because they are easier to spread when they are frozen. Now combine margarine and cheese spread, cream until smooth. When ready, spread this mixture on all six sides of the bread chunks. It's a messy job, so take off your rings first. Put the cheesed bread back on the cookie sheet and back into the freezer until firm. At this point, they can be dumped into a plastic bag and saved until needed or may be put directly in the oven without freezing the second time, but it's so messy that you won't want to do it at the last minute. Bake at 375° until the edges are golden brown, about 10 minutes, but watch carefully, because it will burn easily. Serves 4 to 5.
Boil and cube potatoes (with or without jackets). Mix the sour cream, onion, salt, pepper and parsley flakes. Add butter and cheese. Turn into a 13 x 9 x 2-inch buttered or Pam sprayed baking dish. Sprinkle with paprika; dot with butter. Bake at 350° for 30 minutes. Serves 6 to 8.
Melt butter in a 9 x 12-inch baking pan. Add ingredients by layers in the order given. Bake at 325° for about 30 minutes. Let cool in pan before cutting into squares.
Combine spices and cook to soft boil. Add 2 cups pecan halves. Stir constantly until they are sugary. Pour out on waxed paper and separate.
Place layer of eggs in buttered casserole. Season with salt and pepper; sprinkle with crumbs. Cover with layer of tomatoes; sprinkle with basil, salt, pepper, scallions and parsley. Repeat layers until all ingredients are used. Combine beaten eggs with salt, cream and nutmeg in bowl. Pour over layer in casserole. Place casserole in pan of water. Bake at 350° for 40 minutes, or until custard is firm. Yields 6 servings.
Sieve berries; discard seeds. Mix berries, limeade, 2 cups water and sugar. Chill. At serving time, add Sprite and ice. Makes 15 (4 ounce) servings.
Coat a large saucepan with cooking spray. Add oil. Place over high heat until hot. Add onion and saute 1 minute. Add rice, water and spinach. Bring to a boil. Cover, reduce heat and simmer 13 minutes or until liquid is absorbed and spinach is thawed, breaking spinach apart with a fork. Stir in cheese, salt and nutmeg. Yields 4 servings. Serving size is 1 cup.
Combine all the ingredients in a large saucepan and simmer about 30 to 45 minutes, covered, stirring occasionally, until mixture thickens. Serve over cooked and drained rice while hot. Serves 4 to 8 people.
Soften cheese and grate or buy already grated. Mix with sausage and Bisquick. There are no liquids, but it blends together very nicely. Shape into bite sized biscuits.
Brown meat; drain off fat. Add all ingredients and cook over low heat, covered, for about 1 1/2 hours. Serve with grated cheese sprinkled on top.
Put hot dog on a stick. Wrap dough around the hot dog; put over coals to cook. Serve with salad, vegetable, fruit and drink.
Blend all ingredients except tortillas. Spoon filling in tortilla and roll. Spread remaining ingredients over top of tortillas and bake until hot and cheese is melted.
Cut red cabbage into bite size pieces. Add sugar, apple and salt. Put into large saucepan, cover with boiling water and cook for 1 hour. Then add vinegar and cook one more hour.
Cook vegetables together until done. Put into a buttered casserole. Season with salt and pepper. Pour celery soup over vegetables. Sprinkle grated cheese over this; top with bread crumbs. Bake for 15 minutes at 350°, or until cheese has melted.
Boil chicken and onion in large pot for 1 1/2 hours. Remove chicken to cool and debone. Remove 2 cups of broth and set aside. Use broth and onion to boil noodles in. In large mixing bowl, put soups and Ro-Tel tomatoes. Mix and add deboned chicken and 2 cups broth. Boil noodles until tender. Drain noodles and add to chicken mixture. Mix well and salt and pepper to taste. Put in large baking dish. Slice Velveeta on top. Bake at 400° until bubbly and cheese is melted.
Mix oil and sugar in large bowl. Add eggs, water and pumpkin to mixture. Sift remaining ingredients (except nuts) and add to previous mixture. Add nuts after mixing.
Take 5 pounds of neck of beef and put to boil in enough water to cover the meat. Take off the scum that rises when the water reaches the boiling point; add hot water from time to time until it is tender. Then remove the lid from the pot and salt; let it boil until almost dry, turning the meat occasionally in the liquid. Take from fire and let stand overnight until thoroughly cold. Remove all bones, gristle or stringy bits; chop very fine, mincing at the time 3 pounds of beef suet, fresh.
Melt butter in baking dish. Mix flour and sugar. Stir in enough water to make batter. Add peaches to melted butter in dish. Pour batter around into peaches. Stir a little to spread it around into peaches. Bake at 350° for 45 minutes to 1 hour or until desired brown.
Cook spaghetti 12 to 15 minutes and drain well. Add all other ingredients and mix well. Add Italian dressing and marinate for 24 hours. Add chopped or cherry tomatoes prior to serving.
In a large kettle, cook ground beef, onion and celery. Add tomatoes, tomato paste, tomato juice, kidney beans and seasonings. Simmer on low heat 30 minutes. Prepare macaroni according to package directions. Drain. Stir macaroni into chili mixture. Heat through. Serve in warm bowls. Garnish with spoonful of sour cream and green onions. Yield: 6 to 8 servings.
Mix sour cream, sugar and Pet milk together. Add thawed Cool Whip. Tear up angel food cake and put into punch bowl. Fold over the sour cream and Cool Whip mixture onto angel food cake until well coated.
Melt butter in saucepan. Blend in flour, salt and pepper. Add milk all at once. Cook and stir over medium heat. Continue cooking until thick and bubbly. Cook and stir 2 minutes more. Mix with sliced potatoes. Bake at 350° for 30 minutes or until tender.
Brown beef, add onions and cook until tender. Drain. Add remaining ingredients and simmer for 10 minutes. Serve on bun or french bread.
*Can use 1 1/2 packages of small marshmallows instead of the large marshmallows.
Make your favorite pie crust. Divide in half. Roll out thin. Combine sugar, oleo and cinnamon. Sprinkle over each pie crust. Roll up and cut in 1 1/2-inch rolls. Stand upright in loaf pan and sprinkle 1/2 cup sugar and some cinnamon. Mix the Pet milk and water and pour over top. Bake at 350° or 375° until brown, 30 to 45 minutes.
Cut bacon up into small bits and cook until they are crisp and light brown. Then mix in onion and cook until light brown. When finished, set aside. Mix barbecue sauce, brown sugar, catsup, Realemon, syrup and Worcestershire sauce until brown sugar is dissolved. Add mixture of bacon and onions, mixing well. Fold in beans, blending well. Pour into casserole dish and bake at 350 degrees for 50 minutes. Serves 8 - 10.
Cook all ingredients together except green beans and mushrooms until cabbage is tender. Then add green beans and mushrooms with liquid. Serves 8. Each serving has 0 fat and only 36 calories.
Combine dry ingredients. Add eggs and salad oil, stirring until moistened. Do not beat. Stir in vanilla, pineapple, pecans and bananas. Spoon into 3 greased and floured 9-inch pans. Bake at 350° for 30 to 35 minutes. Cool completely before frosting.
Mix yeast with 2 tbsp. water. Stir with remaining ingredients and yeast mixture. Spoon into greased muffin pan and bake at 400 degrees for 20 minutes. Cover and put remaining dough in the refrigerator.
Combine cherries, ice cream and half the sherbet in electric blender. Blend until smooth. Pour into glasses half filled with crushed ice. Top with scoop of remaining sherbet. Garnish with mint. Serve with straws. Blend half the ingredients at a time for easier handling. Makes 6 servings.
Spread softened cream cheese in shallow casserole dish. Add in layers, chili, relish and onion. Top with shredded cheese. Heat in microwave for several minutes until cheese is melted and bubbly. Serve warm with nachos.