HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all together; put in casserole. Cover and bake 1 1/2 hours at 350°.
Brown hamburger with onion, garlic and parsley. Set aside. Combine tomato paste, sauce and stewed tomatoes in a large pot. Add a 14 1/2 ounce can full of water. Add hamburger and seasonings to taste. Simmer on low until thick, about 3 to 4 hours.
Mix flour, sugar and salt; next mix egg and milk all together. Add squash and flavoring. Pour into pie shell and bake at 350° for 1 hour.
Combine all ingredients together in casserole dish except for the bread crumbs; mix well. Top with bread crumbs and bake 30 minutes at 350°.
Mix well and pour in greased 1 1/2-quart baking dish. Bake at 350° for 1 hour.
Cook grits according to package directions. Set aside. Crumble sausage in a large skillet. Add onion and green pepper. Cook over medium heat until meat is browned and vegetables are tender, stirring occasionally. Drain well.
Let jello start to jell; mix in drained pineapple. Then add banana slices. Mix well. Let jell, then top with Cool Whip.
Pour boiling water over shortening and stir until melted. Add sugar and salt and mix well. Add eggs. Place yeast in lukewarm water with the sugar to activate it. Combine the two mixtures. Sift flour into mixture. Blend well and place in refrigerator. Roll out dough in circles and fold like an envelope. Place on greased cookie sheet and let rise for 2 hours. Bake at 350° for 20 minutes or until brown. Dough can be kept in refrigerator for up to 10 days. Serves 20.
Grease 9 x 13 pan. Mix coconut and nuts. Spread in pan. Prepare cake mix as directed. Pour over nut mixture in pan. Heat margarine and cream cheese. Stir in sugar; mix well. Spoon over cake mix. Bake at 350° for 35 to 40 minutes. Cool before cutting.
Grate Cheddar cheese into a 1-quart bowl. Add cream cheese and other ingredients. Mix until well blended. Shape into small logs or balls. Roll in chili powder on waxed paper. Refrigerate until solid, then wrap in waxed paper and Reynolds Wrap. Store in the refrigerator until ready to serve.
Brown and drain beef. Stir in tomato paste, onion and seasoning. Cook over low heat for 5 minutes, stirring frequently. Place biscuits in a greased muffin pan, pressing to cover bottom and sides. Spoon 1/4 cup of meat mixture into biscuit-lined cups and sprinkle with cheese. Bake at 400° for 12 minutes.
Peel and cut peaches in quarters. Add sugar and vinegar, let stand 3 hours or until juice comes up in sight. Cook till thick.
Chop in large bowl the broccoli, cauliflower and onions. Add remaining ingredients and toss well. Put in covered bowl and refrigerate.
Boil first 3 ingredients together for 10 minutes. Let cool. Then add all other ingredients and mix well. Refrigerate to chill.
Combine all ingredients and mix thoroughly. Turn into a well greased loaf pan. Bake 30 minutes in a 350° oven. Serve with white sauce or catsup. Serves 4 to 6.
Cook, peel and quarter yams (may substitute with 2 cans, 17 ounces each). Place in 13 x 9 x 2-inch baking dish. Bake in 325° oven for 15 minutes. In saucepan, mix remaining ingredients. May use dark or light brown sugar and pack 1/2 cup. Stir constantly. Bring	to boil and boil 5 minutes. Pour over yams. Bake, basting often, 15 minutes more. Serves 6.
Fry bacon and onion, drain. Mix together all ingredients and bake at 350° for 30 to 40 minutes.
Brush leaves with butter as you stack 10 to 20 leaves in 13 x 9-inch pan.
Mix together cream cheese, the packet of dressing mix and 2 tablespoons milk (better prepared the day before). Spread bread slice with cream cheese mixture. Top with cucumber slice, then sprinkle with dill weed.
Combine cranberry juice and orange juice. Add sugar and egg white. Beat with rotary eggbeater until foamy and well blended. Pour into tall glasses. Top with scoop of ice cream.
Make pudding as per directions; let stand until firm. Add and mix in condensed milk and crushed strawberries. Cut cake in 3/4-inch slices. Layer cake, pudding mixture and sliced strawberries until all pudding and strawberries are used up. All you need now is a spoon and a little time.
Flatten chicken slightly and dust with flour. Mix eggs with Parmesan cheese, 2 tablespoons parsley, salt and pepper. Dip chicken in egg mixture. Heat oil in pan and brown chicken on both sides over medium-high heat. Discard oil and wipe pan out. Melt butter in pan. Add chicken broth and 2 tablespoons parsley. Squeeze juice from lemon in sauce and put lemon in sauce. Return chicken to pan. Simmer 10 minutes or until tender. Add wine and pepper. Simmer 5 minutes. Remove to serving dish. Pour sauce over chicken and garnish with lemon and parsley.
Position knife blade in bowl. Add ham. Process until ground, about 10 seconds. Transfer to mixing bowl. Re-position knife blade in bowl. Add onion, celery and pickle. Process until ground, about 10 seconds. Add to ham along with mayonnaise and pepper. Mix together.
Place in 1 1/2 quart casserole - stir together sugar and corn syrup. Microwave on high for 4 minutes. Stir in 1 cup salted peanuts. Microwave 3-5 minutes until light brown color. Blend in well 1 teaspoon butter and 1 teaspoon vanilla. Microwave on high 1-2 minutes or until peanuts are light brown. Add gently 1 teaspoon soda. Stir until light and foamy. Pour out on well buttered cookie sheet. Cool - break into pieces.
Pour boiling water over dates and baking soda. Add rest of ingredients. Bake at 350° for 60 to 70 minutes in a greased loaf pan.
Fry tortillas in oil until browned. Set on paper towel to drain. Melt butter in frying pan. In bowl, add all other ingredients except bacon and stir until well mixed. Add mixture to frying pan, stirring constantly over medium heat until well mixed. Add mixture to frying pan, stirring constantly over medium heat until cheese is melted. Put on tortillas and top with bacon. Makes 2 servings.
Stir in cream cheese until very soft, blend in 1/2 cup milk. Add remaining milk and the pudding mix. Beat slowly with egg beater, just until well mixed, about 1 minute (do not overbeat). Pour at once into graham cracker crust. Sprinkle graham cracker crumbs lightly over top. Chill about one hour.
Prepare orange, lime and strawberry gelatin separately in 1 1/2 cups hot water and put in 3 separate shallow pans to gel. Dissolve lemon jello in 1 cup hot pineapple juice and 1/2 cup sugar. Let cool until slightly thickened. Whip the cream and add vanilla. Fold into lemon mixture. Cut 3 trays of jello into cubes and fold in gently to other mixture. Line pie pans with vanilla wafers. Pour in mixture and refrigerate.
Combine milk and pie filling. Add oranges, pineapple and nuts. Fold in Cool Whip. Spread in 13 x 9-inch pan. cover and freeze. Remove from freezer 15 minutes before serving. Cut in squares and serve on lettuce-lined plates.
Mix all ingredients. Pour into greased 3-quart casserole. Bake at 350° for 30 minutes. Makes 15 servings.
Fix Rice-A-Roni as directed on box. Brown hamburger and onion with salt and pepper. Add to rice mix. Prepare 4 large bell peppers and arrange on casserole dish. Stuff and bake at 375° for 45 minutes. A meal in one with your favorite veggies.
Pour rum over raisins. Let stand 30 minutes. Cook onions in butter in 3-quart saucepan over low heat 5 minutes, stirring occasionally, until onions begin to soften. Stir in carrots and raisins (with rum). Cook, stirring occasionally, until liquid has evaporated. Stir in wine, dill weed, salt and red pepper. Cover and cook over medium heat 25 minutes, stirring occasionally, until carrots are tender. Stir in whipping cream. Heat to boiling. Boil uncovered 5 minutes, stirring occasionally.
Drop fettuccine in the boiling water and cook until fettuccine comes to the surface, about 2 minutes. Drain at once and quickly place in warm bowl in which half the softened butter has been placed. Top with lumps of remaining butter and the cheese. Toss lightly, using fork and spoon, for about 2 minutes, until fettuccine is well coated and creamy sauce has formed. Serve sprinkled with freshly cracked pepper and additional grated cheese. Makes 4 servings.
In a large salad bowl place lettuce (torn into bite-size pieces), cucumber, 1/2 box of croutons, 1/2 of cheese, salt and pepper. Do not add dressing until you are ready to serve salad. Shake dressing well and pour approximately 1/2 to 3/4 of dressing on salad. Add salt and pepper to taste. Toss salad well. Garnish individual servings with tomatoes and onion. Sprinkle cheese on top, if desired.
Preheat oven to 350°. Combine lemon juice, sugar, ginger, cinnamon and water in large bowl. Add apple, carrots and oat bran cereal. Stir until well mixed. Stir in egg. Spoon into 9-inch square pan, lightly oiled. Cover with foil. Bake for 30 to 35 minutes or until carrots are tender.
Mix all together and pour into pie crust. Cover with another pie crust. Bake until brown.
Pour boiling water over shortening, sugar and salt. Blend and cool. Add eggs. Dissolve yeast in warm water and add to mixture. Add flour and blend well. Cover and place in refrigerator at least 4 hours. About 3 hours before using, roll out and cut. Brush with melted butter. Place on greased pan and allow to rise 3 hours. Bake at 425° for 12 to 14 minutes.
Mix sifted flour and meal together. Add other ingredients. Mix well. Pour about 2 tablespoons of oil in bread pan (13 x 6-inch) and heat in oven. Pour the corn bread mix into the heated pan. Stir. Bake at 350° for about 40 minutes.
For crust: Unroll crescent rolls and pat into a 15 1/2 x 10 1/2 x 2-inch baking pan. Bake according to package instructions. Cool.
Heat to semi-boil the cherry pie filling and 1/2 cup water. Remove from heat. Add Jell-O and stir to dissolve. Add the pineapple, Coca-Cola and the nuts. Pour into 9 x 13 pan and chill.
Cut rolls in half. Mix margarine, brown sugar, mustard and Worcestershire sauce and bring to a boil. Brush mixture on insides of rolls. Put ham and cheese on each roll. Pour remaining mixture over top. Sprinkle tops with poppy seeds. Wrap in foil and marinate overnight. Bake at 350° with foil on top for several minutes until cheese melts and heats through.
Cut fish into 1 inch cubes. In a large bowl, mix 1/4 cup of water, ginger root, salt, pepper, and garlic. Add fish and shrimp; toss to coat. Let stand for 20 minutes. Drain and reserve the marinade. In a large pot over medium-high heat, heat oil. Add fish and shrimp; stir fry for 3 minutes. Remove from heat, add reserved marinade, soy sauce and 2 cups of water, mixing well. Add vegetables and bring to a boil. Reduce heat, cover and simmer for 7 minutes. In a small bowl, combine cornstarch and water. Stir into the stew. Cook until it thickens, about 1 minute.
Preheat oven to 350°. Cut potatoes in half, then quarters and dice. Put in baking pan. Pour oil over potatoes using hands to make sure each potato has oil on it. Sprinkle with garlic salt. Put in oven and bake for 30 minutes, stirring occasionally.
Sift the flour and sugar several times (4). Then mix rest of	ingredients together with flour. Beat until smooth. Using cupcake wrappers, fill cupcake pans 3/4 full. Bake at 350° for 20 minutes. Cut hole in top of cupcake. Clean the centers out. Fill with	whipping cream and replace cover. Frost with chocolate frosting.
Combine sugar, milk, margarine, Marshmallow Creme and salt in a 4-quart saucepan. Stir over low heat until blended. Bring to a boil over moderate heat. Do not mistake escaping air bubbles for boiling. Boil slowly, stirring constantly for 5 minutes (to soft ball stage). Remove from heat; stir in chocolate, vanilla and nuts. Stir until chocolate is melted. Pour into 2 buttered 9 x 9-inch pans and cool. Yields 5 pounds. Recipe can be halved.
Prepare sheet cake pan with Crisco and sprinkle with flour. Cut up orange slices finely (dredge in part of flour). Dip out some of your measured flour into orange slices and cut and separate them with fingers. Add mixed together the brown sugar, flour and salt, then orange slices and flour. Next, add eggs one at a time. Stir well and spread with spatula and floured fingers in prepared pan. Bake 30 to 40 minutes (depends on oven) at 325°. They will be light brown on top and dry to fingertips also. Move to wire rack to cool. While still warm, cut small bars and take out and roll in powdered sugar. When completely cool, place in sealed container to keep.
Combine all ingredients except for the chocolate syrup in large mixer bowl. Beat at medium speed of electric mixer for 2 minutes. Pour 1/3 of batter in a separate bowl and stir in chocolate syrup. Spoon batters alternately into greased and floured 10-inch tube pan. Zig zag spatula through batter to marble. Bake at 350° for 50 minutes or until center springs back when lightly touched. Cool 15 minutes before removing from pan.
Drain fruit and pineapple to make 1 c. of juice. Toss fruit cocktail, pineapple, bananas and oranges; set aside. Mix sugar, flour and small amount of juice. Add egg and beat. Add raisins and rest of juice. Cook until raisins puff up and mixture is thick. Cool. Add to fruit. Refrigerate.
Grease muffin pan or spray with cooking spray. Mix all ingredients only until smooth (do not overmix). Drop mixture by teaspoons into muffin pan. Bake for 15 minutes at 450°.
Bring first 3 ingredients to a boil in a large saucepan; gradually stir in grits. Return to a boil; reduce heat, and simmer, stirring occasionally, 15 minutes or until thickened. Add Cheddar cheese and next 4 ingredients, stirring until cheese melts. Remove from heat; let stand 10 minutes. Stir in eggs, and pour into a lightly greased 11-inch by 7-inch baking dish or 2-quart casserole. Sprinkle with paprika. Bake grits at 350° for 1 hour or until set.
Place popcorn in large paper bag. Mix the next 4 ingredients in a 2-quart bowl. Place in microwave for 1 1/2 minutes. Take out and stir. Pour in baking soda. Put back in microwave for 2 minutes on High. Take out and pour over popcorn in bag. Shake it then turn upside-down and put bag in microwave for 1 1/2 minutes. Take it out, shake and put back in microwave again for 1 1/2 minutes. Put in bowl or cookie sheet to cool.
Stir sugar and water until sugar is dissolved. Add cream of tartar, stirring well. Boil for 5 minutes and remove from heat. Stir in flavoring. Let stand until cool. Pour into jar.
Mix cornmeal, flour and sugar. Moisten with egg and milk. Drop by spoonfuls on top of meat mixture. Bake at 425° for 20 to 25 minutes.
Stir the softened cream cheese until slightly smooth. Add crabmeat, onion, horseradish, Worcestershire sauce and Tabasco sauce. Spread the mixture in a 9-inch pie plate. Top with walnuts and sprinkle with paprika. Bake, uncovered, at 375° for 25 minutes until lightly browned.
Stir together first 3 ingredients. Add remaining ingredients; toss. Cover and chill. Makes 8 cups.
Boil chicken and debone. Cook broccoli according to package directions. Set aside. Mix together soups and mayonnaise.
Mix and pour into a buttered pan. Bake for 30 minutes at 350°.
Cook ground beef and sausage in skillet until brown and crumbly. Drain and set aside. Combine remaining ingredients in 8-cup heatproof glass container. Microwave on Medium-high until cheese melts, stirring often. Stir in meat mixture. Serve with chips or fresh vegetables.
Stir ingredients together and pour into greased and floured Bundt pan. Bake at 325° for 1 hour.
Blend corn syrup, sugar, eggs, vanilla and peanut butter in a bowl. Pour into unbaked pie shell. Bake in hot oven (400°) for 15 minutes. Reduce heat to 350° and bake 30 to 35 minutes longer.
Spread bread on both sides with butter. Cut into 1/2-inch cubes. Place half the cubes in a buttered shallow baking dish. Mix apples, lemon juice and rind, both sugars, cinnamon and raisins. Spoon over bread and top with remaining bread cubes. Pour cream over bread. Bake at 350° for 20 minutes. Sprinkle on pecan halves and return to oven for 10 minutes. Serve in sauce dish with cream.
Combine pumpkin, eggs, oil, sugar and water in a large mixing bowl. In smaller bowl, combine dry ingredients. Add dry ingredients to large bowl and stir until combined. Pour into two greased and floured loaf pans. Bake at 350° for 1 hour and 15 minutes. Allow to cool in pan for 30 minutes before removing.
Mix corn and	tomatoes in saucepan.	Add seasonings, pepper, onion and 1 1/2 slices bread (broken). Measure in 5 tablespoons melted butter. Bring to a simmer on medium heat for about 3 minutes, stirring often.	Break 1 slice of bread into remaining	butter. Butter casserole. Pour in corn mixture; top with buttered bread crumbs. Bake at 350° about 25 minutes.
Beat the egg whites in a mixing bowl until soft peaks form. Add 1 cup sugar gradually until very stiff peaks form. Fold in cracker crumbs, 1/2 cup pecans and vanilla. Spread in a greased pie plate. Bake at 325° for 30 minutes. Cool completely.
Boil until slightly brown around edges. Add 1/4 teaspoon soda. Boil, stirring constantly. Pour over popcorn, mix until covered; lay out to dry.
In medium bowl, combine flour and brown sugar. Cut in butter to make a crumb mixture. Stir in nuts; set aside 3/4 cup mixture for topping. Press remaining mixture into bottom of 8-inch square baking pan. Bake in preheated oven at 350° for 15 minutes. Cool slightly. In large mixer bowl, combine cream cheese, granulated sugar, pumpkin, eggs, cinnamon, allspice and vanilla; blend until	smooth. Pour over baked crust. Sprinkle with remaining topping.	Bake an additional 35 to 40 minutes or until firm. Cool. Cut in bars.
In a buttered medium-size casserole dish, blend soup and milk. Stir in cooked noodles, chicken and pimento. Top with buttered bread crumbs. Bake at 350° for 30 minutes. Yield: 3 to 4 servings.
Cook sugar, syrup and water until it forms a hard ball in water. Then add nuts and cook until peanuts are golden brown, stirring constantly. Take from stove and add vanilla and butter. Stir well, then add soda. Stir well and pour into greased pan. A big cookie sheet is best. Be sure you pour it into a tin pan so when you press on the bottom it will come out easy.
Mix Bisquick, milk and cheese until soft dough forms. Beat well for 30 seconds. Drop dough (teaspoon) on ungreased cookie sheet. Bake for 8 to 10 minutes at 450°, until golden brown. Brush butter-garlic powder mix over tops of warm biscuits. Serve. Yields 10 to 12.
Peel and cut carrots into 3-inch pieces. Cook in boiling water until tender, about 10 minutes. Drain. Place in 9-inch baking dish. Melt butter. Add sugar and flour. Mix well. Add orange zest and orange juice. Boil 1 minute, stirring constantly. Pour over carrots. Bake 15 minutes. Serves 6.
Cream butter and sugar. Add eggs and vanilla flavoring and beat. Mix with a whisk all dry ingredients and add to butter, sugar and eggs. Blend. Stir in nuts and chocolate chips. Drop golf-ball sized dough onto an ungreased cookie sheet about 1-inch apart. Bake 10 to 12 minutes at 375°. Makes about 50 cookies.
Dissolve Jell-O in the water. Cut cream cheese in small pieces. Add all other ingredients. Put in refrigerator to congeal.
Cook squash in salt water until tender. Drain and mash. Melt oleo in small pan. Saute onions, pepper and vegetables. Add cornbread and squash. Mix well. Pour into greased casserole dish. Bake at 400° about 50 minutes until lightly brown.
Partially cook the onion, garlic and chopped green pepper in the oil. Add meat slowly (in bite size bits) and brown slightly. Add the spaghetti sauce and mix well. Add mushrooms. Add the tomato sauce, paste and whole pack tomatoes. Partially cook the spaghetti which has been broken into 3 to 4-inch pieces. Salt, if desired. Combine the spaghetti with the sauce mixture and mix well. Layer into a large casserole, topping each layer with grated cheese. Bake at 350° for about 1 hour.
Mix ingredients together, then add carrots, nuts and pineapple. Bake at 350° for 30 to 40 minutes. Oil and flour pan.
Preheat oven to 350°. Cook ground beef over medium heat until brown and crumbly. Remove beef from skillet with slotted spoon; drain on paper towels. Arrange bagels cut side up on ungreased baking sheet. Spread pizza sauce over bagels; sprinkle with beef. Divide onions, mushrooms and olives evenly among bagels. Combine Mozzarella and Cheddar cheese in small bowl. Sprinkle over bagels. Bake until cheese is bubbly, approximately 10 minutes. Serves 6.
Mix all ingredients together. Add pecans that have been cut into halves. Pour all of these ingredients into the pie shell. Bake at 400° for 15 minutes. Reduce the heat to 350° and bake for another 30 minutes. Pie should be cooled until firm.
Spread cookie dough on 2 (9-inch) round tins or 1 (13 x 14-inch) pizza pan for crust. Bake and cool. Whip together cream cheese, sour cream and powdered sugar; spread on crust. Arrange strawberries, cut in half, on top of cream mixture. Top with Glaze. Garnish with whipped cream if desired.
Cut up steak and trim away all fat. Flour pieces and fry in a heavy skillet until browned well on both sides. Set aside in a 1 1/2-quart casserole.
Mix all together in a heavy saucepan and cook over low heat until thickened. Can in small jelly jars or use the whole amount. Cool and refrigerate. Spread on fruit breads, bagels or as a jam.
Mix first 8 ingredients. In a separate bowl, mix the hot water and oats. Do not cook oats! Mix both together. Bake at 350°.
Mix well. Roll mixture into 4x sugar to coat. Store in airtight container for several days. Keeps well.
Blend sugar and eggs together and beat until creamy. Put milk and butter in small pan and heat until warm. Add flour to sugar and egg mix and add milk and butter a little at a time until all used up. Add baking powder and vanilla; mix a little more. Put in two 9-inch pans and bake in 350° oven until brown, about 35 minutes. Use any frosting.
Cook soaked beans several hours until tender. Add ingredients and continue to simmer. Make sure beans are always covered with enough water.
Cook macaroni noodles. Mix all ingredients together well. Cook 4 hours on low. Put slices of cheese on top if desired.
Preheat oven to 350° for at least 20 minutes. Center 1 Reynolds Pot Lux Cookware (2-quart) pan on a cookie sheet so pan does not hang over sides. Combine artichoke hearts, mayonnaise, cheese, crabmeat, pimientos, mustard and garlic salt in a bowl until well blended. Spoon mixture into pan. Bake on cookie sheet placed in middle oven rack in center of oven 25 to 30 minutes or until hot. Use cookie sheet to remove pan from oven. Let stand at least 2 minutes before lifting pan by handles. Serve hot with crackers.
Cover beans with cold water; let stand overnight. In the morning, drain and cook with fresh water to which salt and soda have been added. Let the beans simmer until tender. Place onions and honey in the bottom of a casserole and cover them with the drained beans. Add seasonings. Rub the lid of the casserole thoroughly with the halved clove of garlic. Cover and bake at 450° until completely tender.
Combine eggs, sugar and butter in a bowl. Mix well. Stir in pineapple and sweet potatoes. Pour into greased casserole dish. Bake at 350° for 40 minutes or until potatoes are tender.
Mix contents of box, soup and water in shallow 10-inch casserole. Add mushrooms; arrange pork chops on top. Sprinkle with salt and paprika. Bake, uncovered, for 1 hour and 20 minutes at 350°.
Cook pork and cut in cubes. Mix all ingredients with meat. Simmer until consistency desired. Serve on buns.
Preheat oven to 425°. Place butter in 9 x 13-inch dish and melt. In plastic bag combine flour, salt, pepper and paprika. Shake to blend. Add chicken one piece at a time. Shake to coat. Place in dish and bake in hot oven for 30 minutes. Turn chicken pieces over and bake few more minutes while you make sauce.
Make a soft dough, using the first 3 ingredients and a little shortening. Add enough milk to mix; cut this together. Drop by spoonfuls into hot grease; let fry until brown and crisp. Serve hot.
Boil chicken until tender and boil broccoli until tender. In a bowl mix soup, sour cream, mayonnaise and 1/2 cup bread crumbs together. In a baking dish spread cut up chicken breasts, then broccoli and top with mixture. Sprinkle remaining bread crumbs on top. Bake at 350° for 30 minutes.
Boil noodles until done, drain. Add tuna, drained, soup and 1 1/2 cans of water. Drain and add peas and mushrooms. Mix thoroughly and simmer until warm. Salt and pepper to taste. Quick and delicious.