HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown ground beef in skillet, drain off grease. Put in large kettle and add all other ingredients, except macaroni. Cook about 30 minutes. Add macaroni and boil for 10 minutes on medium heat. Reduce heat and simmer for 10 more minutes. Serves 8.
Warm oven to 425°. After 3 minutes and 37 seconds, we gently ease the T.V. dinner into oven, closing the door afterwards. We let it cook for 30 minutes. When we open the oven door, to our surprise, there is a delicious, hot T.V. dinner ready to be eaten.
Mix all and shape into small balls, then brown. Serve over rice or noodles. Great to make ahead and freeze for parties. Use 1 can of cream of mushroom or cream of chicken soup for gravy, with a few drops of Kitchen Bouquet. (Can be browned by baking in the oven.)
Mix flour, sugar, and baking soda. Add eggs and fruit cocktail. Pour into greased 9 x 13-inch cake pan. Sprinkle brown sugar and nuts on top. Bake 1 hour in a 350° oven.
Dissolve jello and sugar in boiling water. Add cold water. Chill until slightly thickened. Fold in whipped cream, then remaining ingredients. Spoon into 1 1/2-quart mold or 8 individual molds. Chill until firm. Unmold. Garnish with additional whipped cream and fruit, if desired. Makes 3 servings.
Measure flour into a bowl. Cut in butter with a pastry blender until coarse crumbs form. Add ice water, mixing with a fork until dough forms a ball. Wrap. Chill for 1 hour. Roll dough out to fit bottom and sides of a 9-inch quiche pan. Prick dough with a fork. Bake pie shell at 425° for about 10 minutes.
Stir all ingredients together. Bake in 9 x 13-inch pan at 350° for 40 to 45 minutes.
Saut onion in butter. Mix all ingredients except tortillas. Bring to a boil. Add chopped tortillas. Top with grated cheese (cheddar and Mozzarella), chopped tomatoes, olives, crushed tortilla chips and chopped green onions. Serves 30-40.
Preheat oven to 350°. Insert one wooden craft stick halfway into each wiener. Set aside.
Mix all ingredients together and put in casserole dish. Bake 1 hour or until done in 350° oven.
Mix all the ingredients together. Put a little cooking oil in the frypan and make just like pancakes. Fry and enjoy.
Beat together the eggs, sugar and oil. Sift together the dry ingredients and add to the batter. Fold in zucchini and nuts, mixing well. Pour into a greased and floured 9 x 13-inch pan. Bake at 350° for 45 to 60 minutes. Cool before icing.
Combine first 3 ingredients. Make a dressing of the rest of the ingredients. Pour over and toss. Refrigerate. Let stand several hours to blend. (Low calorie salad.)
Finely chop all vegetables (a food processor is ideal for this). Combine with all remaining ingredients and refrigerate 24 hours.
Mix cucumbers, onions and salt. Let stand 2 to 3 hours. Drain and rinse well. Mix vinegar and sugar, stirring well until sugar is dissolved and syrup is thin.
Pour oil in skillet and spread to cover. Mix remaining ingredients. Pour in skillet and bake 45 minutes at 350°. Serves 8.
Seasoning is not necessary, as crumbs are tasty. Remove skin from chicken parts; rinse chicken and dry. Melt margarine in large baking dish. Dip chicken in margarine, then in crushed cracker crumbs, then back in margarine and back in crumbs again. Bake at 350° for 1 hour, depending on size of chicken. Cover with foil for approximately the first 30 to 40 minutes. Remove foil for final minutes of baking. This will allow the crumb crust to brown lightly.
Stir in sugar, butter, salt and flavors to mashed potato with a wooden spoon. Stir in eggs and milk. Blend well. Pour into unbaked pie shell and bake at 350° for 30 to 45 minutes.
Make dressing as directed. Marinate all in dressing for at least 4 hours. Alternate all on 20 to 25 wooden skewers to serve.
Clean chops; then sprinkle on powdered ingredients. Add liquids. Let set as long as possible, at least 30 minutes. Grill on grill and enjoy!! Serves 6.
Whip the cream with vanilla. Mix coffee with sugar and chocolate syrup. Pour into stemmed glasses or Irish coffee mugs. Place a generous dollop of whipped cream in each mug. Garnish with a candy cane and/or a sprinkle of crushed candy. Serves 8 to 10.
Mix and form into loaf. Bake 1 1/2 hours at 350° in greased pan in water bath. Top with chicken gravy, giblets, pimento and mushrooms. Serves 16.
Heat oven to 350°. Brown meat and drain. Stir in salsa, corn dressing and chili powder. Layer 1/2 of each meat mixture, chips and cheese in 2-quart casserole or 9 x 13-inch dish. Repeat layers. Bake 20 minutes or until heated through. Top with shredded lettuce and chopped tomatoes, if desired. Yields 6 servings.
In a large saucepan, combine water, noodles, contents of seasoning packet and frozen vegetables. Bring to a boil. In a small jar, with a tight fitting lid, combine milk and flour; shake well to blend. Gradually add to soup, stirring constantly. Cook until soup is thickened. Stir in ham. Makes 6 (1 cup) servings.
Core and pare apples. Cut into thin wedges and place in bowl with water to cover. Add 1 teaspoon lemon juice and set aside.
Mix all together and let sit overnight in refrigerator. Bake in 375° oven for 20 minutes in greased muffin tins. Makes 5 to 6 dozen muffins. This mixture keeps in the refrigerator for 5 to 6 weeks. Have fresh muffins for breakfast everyday.
Cook in heavy saucepan over medium heat until thickens, stirring constantly. Pour over prepared pie crust.
Mix all together. Store in refrigerator. Makes a good sandwich or dip for crackers.
Line graham cracker crust with bananas. Add lemon juice to Eagle Brand milk; mix. Pour milk mixture over bananas. Smooth a cup of Cool Whip over milk. Pour cherries in the middle of pie. Chill.
Combine all ingredients and refrigerate. Roll into ball dip in sugar and place on cookie sheet. Flatten with fork. Bake approx. 12 minutes at 350 degrees.
Drain liquid from beans. Put all in a bowl with onion and pepper. Mix together oil, vinegar, sugar, salt and pepper. Pour over beans. Marinate at least 4 hours.
Brown hamburger and onions. Drain meat. Slice potatoes. Mix soup with 1/2 can water. Bring this to a boil. In a greased casserole dish put a layer of meat, potatoes, salt and pepper. Pour part of soup over the meat and potatoes, then another layer of meat, potatoes, salt and pepper. Pour remaining soup over this layer. Cover with foil. Bake 45 minutes to 1 hour at 350°, then remove foil, allowing the top to brown.
Combine sugar, flour and salt in a double boiler; gradually add milk. Cook over boiling water, stirring constantly until thickened. Cook for 10 additional minutes. Beat egg yolks. Add a little hot mixture to the eggs, beating well. Put remaining eggs in hot mixture, beating vigorously; cook 1 minute longer. Remove from heat. Add butter and vanilla. Cool. Slice bananas on top of cooked pie shell; pour cooled mixture over bananas. Top with whipping cream before serving.
Combine cream and buttermilk in jar with tight fitting lid and shake briskly one minute. Let stand at room temperature until thick (at least 8 hours). Shake again and refrigerate.
Cook hamburger and onion. Drain off fat. Add all remaining ingredients. Simmer until thickens.
Cream powdered sugar and butter. Add egg yolks, chocolate syrup, marshmallows and pecans to creamed mixture. Mix well. Add egg whites, beaten stiff. Spread graham cracker crumbs on bottom of a 9-inch pan. Pour chocolate mix over crumbs. Spread crumbs on top. Chill 1 1/2 to 2 hours or overnight. Serve with whipped cream. Serves 9.
Spread cream cheese in bottom of 13 x 9-inch pan. Pour sauce over top. Spread lettuce on top of that, then onion, tomatoes and green peppers. Spread cheese on top. Bake 20 minutes at 350°. Serve warm.
Mix egg yolks with condensed milk. Add lemon juice; mix well. Pour into crust.
Combine noodles, dehydrated onions, oregano, basil, thyme, garlic powder, salt, marjoram, 4 tablespoons Parmesan and pepper.
Dissolve jello into boiling water. Add strawberries. Let stand 10 minutes and pour over cream cheese layer. Chill in fridge.
Mix together the sugar and vinegar. Heat until sugar is melted but do not boil. Add oil, mustard, horseradish, ketchup and onion. Mix thoroughly. Bottle. Keep in refrigerator.
Boil chicken with a stalk of celery. Bone and cut up. Make a sauce of soup, broth, onion and tomatoes. Grease large Pyrex. Layer flour tortillas, chicken, sauce and cheese. Repeat, ending with cheese. Bake at 350° for 45 to 50 minutes.
Heat oven to 350°. Grease and flour baking pans. You can use 13 x 9 x 2-inch or two 9-inch or three 8-inch round layer pans. Measure all ingredients into large mixing bowl. Blend for 1/2 minute on low speed, scraping bowl constantly. Beat for 3 minutes on high speed, scraping bowl occasionally. Pour evenly into pans.
Cube slices of bread to half fill a 12-inch Dutch oven. Brown a pound of sausage and crumble over bread.	Grate enough cheese to cover bread and sausage. Mix 6 eggs and 2 cups milk with dry mustard to taste. Pour over sausage and bread. Mix 1 can of cream of mushroom soup with 1/2 cup of milk and spread over casserole.	Chill overnight. Bake for 1 1/2 hours with 8 coals on top and 8 coals on bottom.
Grease 9 x 13-inch pan. Spread pineapple and juice over bottom of pan. Spread pie filling over top of pineapple. Spread dry cake mix over pie filling. Dribble melted margarine over cake mix. Top with chopped nuts. Bake at 350° for 1 hour. Serve warm with Cool Whip or desired topping.
Mix by hand. Pour over batter in pan. Bake at 350° until golden brown.
Heat oven at 450°. Cut butter into flour until particles are fine like crumbs. Add milk and stir with fork only until dough leaves side of bowl. Turn dough out onto lightly floured board; knead just until smooth. Roll dough out about 1/2 inch thick and cut with floured cutter. Place on lightly greased baking sheet. Bake 10 to 12 minutes. Makes 12 to 14 biscuits.
Cook carrots in boiling water for 5 minutes. Drain and set aside. In a saucepan, combine the balance of ingredients with 1/2 cup water. Bring to the boil. Add carrots; cover and cook for 6 to 7 minutes, until carrots are tender but still crisp. Chill in vinegar mixture overnight.
Mix dry jello into Cool Whip. Add low-fat cottage cheese. Mix well and add drained fruit. Spread ini oblong dish. Sprinkle with nuts. Cover with plastic wrap and refrigerate at least 30 minutes.
Combine in casserole dish. Bake at 350° for 30 to 45 minutes.
Cook rice in salted water. Rinse very little. Fry bacon. Fry onion in butter. Mix rice, bacon, onion and can of diced tomatoes. Bake at 350° for 30 minutes.
Mix flour, sugars, cinnamon, salt and oil until crumbly. Take out 1 cup of mixture and add pecans to it to make the topping. To remaining mixture, add baking soda, baking powder, egg and 1/2 cup buttermilk. Beat 2 minutes. Add 1/2 cup buttermilk.
Top 4 bread slices with slices of Velveeta, Oscar Mayer ham and second slice of bread. Spread outsides of sandwiches with softened butter. Cook in skillet on medium heat until golden brown on both sides. Makes 4 sandwiches.
In a skillet, cook the chicken, onion, carrot and garlic in butter until chicken is lightly brown. In a bowl, combine the cornstarch and broth; stir in the lemon juice, peel, salt and rice. Add to skillet and bring to a boil. Cover and simmer 5 to 10 minutes or until rice is tender.
Boil sugars, cream and butter until it will form soft ball in cold water. Let stand until cool. Beat until firm and creamy; knead well. Add vanilla and nuts. Shape into loaves and roll in damp cloth. Leave about 30 minutes in cool place. Remove cloth and wrap in wax paper.
In a large saucepan, melt first 4 ingredients over medium-high; bring to a boil. Boil 1 minute. Remove from heat. Stir in next 3 ingredients. When well blended, add oatmeal. Drop by spoonfuls onto wax paper. Let cool. Eat and enjoy. Yields 3 to 4 dozen, depending on size.
Mix all together. Form into meatballs and place in a baking dish. Pour Barbecue Sauce over meatballs and bake at 350° for one hour.
Mix all white ingredients; form balls. You may put canned cherries in the ball. Let them drain first. Let set 1 hour in icebox or until hard. Melt in double boiler 2 packages chocolate chips and 1/8 pound of paraffin. Dip balls in paraffin mixture; let stand on waxed paper until set.
Sample the whiskey to check for quality. take a large bowl. Check the whiskey again to be sure it is the higest quality. Pour one level cup if whiskey and drink. Repeat. Turn on the mixer. Beat1 cup batter in a large fluffy bowl. Add 1 teaspoon of sugar and beat again Make sure the whiskey is still ok. Cry another tup. turn off mixer break 2 legs and add to the bowl and chuck in the cup of fruit. mix on the turner. If the fried druit gets stuck in the beaterers, pry it loose with a drewscriver. sample the whiskey to check for tonsaisticity. Next sift 2 cups of salt. Or something, who cares? check the whiskey. now sift the lemon juice an strain the pecans. add one tablespoon of sugar or something. whatever you can find. Grease the oven and turn the cake pan to 350 degrees. Throw the bowl out the window. Check the wheskey. Go to bed. Nobody likes fruit cake anyway.
Mix and bake at 400° for 30 to 35 minutes or until brown on top.
Brown the beef in a skillet. In a small bowl, combine the flour and water. Add the mixture to the beef along with the soup, tomato paste and vinegar. Bring mixture to a boil. Reduce heat and simmer mixture uncovered for 10 minutes. Add the mushrooms and sour cream. Heat through. Serve over egg noodles.
Blend mayonnaise and whipped cream. Core and chop apples, adding to dressing immediately. Add other ingredients except walnuts; mix lightly. Salad can be chilled before serving. Add walnuts just before serving. Makes 50 (1/3-cup) servings (5 quarts).
In microwave, mix all but catsup in microwave-safe 12 x 8-inch dish. Shape firmly into 8 x 4-inch loaf. Cover with waxed paper. Cook on High 15 minutes, or until center is 170°. Rotate during cooking time. Cool. Pour 2 tablespoons liquid into cup from drippings. Add catsup, blend. Spread on loaf and bake on High 1 minute. Yields 6 servings.
Mix pudding mix with juice from pineapple and lemon juice or Tang. Mix fruit. May add marshmallows, grapes, bananas or other fruit. Chill.
Mix dry ingredients. Add milk. Heat to boiling. Boil 8 minutes (don't stir) or until soft ball stage. Remove from heat. Add butter and vanilla. Beat until glossy. Pour into pan.
Dissolve gelatin in boiling water. Measure 1 1/2 cups gelatin; add applesauce and cinnamon to gelatin in a bowl. Chill until set, but not firm. Chill remaining gelatin until slightly thickened. Blend in yogurt and spoon over gelatin in bowl. Chill until set, about 3 hours. Garnish with additional yogurt, if desired. Makes 4 cups or 8 servings.
Dice and brown onion in canola oil, then add remaining ingredients to the pan. Cook over low flame, stirring occasionally, until carrots and potatoes are tender, adding more liquid if necessary to keep from sticking.
Save onions in butter until golden brown. Add the salt and water and cook over medium heat until the water is reduced to 1/2 cup. Add the beef stock and season to taste with salt and pepper. Serve garnished with chopped parsley. Serves 4 to 6.
Line an 8-inch pie pan with pastry. Combine sugar and flour; add to beaten egg. Stir in rhubarb. Pour into pastry. Place top crust over filling. Cut slits for escape of steam. Seal and flute edges. Bake at 400° for 35 minutes.
Melt caramels, condensed milk and butter together in top of double boiler or saucepan. Dip marshmallows in caramel mixture and roll in Rice Krispies.
Soften yeast in 2 cups warm water. Add sugar, salt and white flour. Beat with bread hooks on highest speed until smooth. Let rise in microwave oven for 15 minutes on Low power (level 1).
Mix the first 10 ingredients as any other cake. Bake in tube pan at 300° for 1 hour and 15 minutes. Remove from oven and pour over it the powdered sugar, lemon juice and butter, boiled together.
Flour meat and brown in butter. Remove and put in baking dish. Saute sliced mushrooms and onion; add to meat. Cover with a mixture of 3 cups Burgundy and 2 cups beef bouillon (cubes). Stir, cover and bake at 300° for 2 to 3 hours.
Preheat oven to 350°. Bake first 6 ingredients until done. Boil sugar, milk and butter for a few seconds. Add chocolate chips. Remove from heat. Immediately spread on brownies.
Mix cream cheese and powdered sugar together. Add drained pineapple and bananas. Pour into pie crust. Cover with Cool Whip. Sprinkle with chopped nuts and cherries.
Boil for 5 minutes. Pour over 8 or 9-quarts popcorn. Put into shallow pans and bake 45 minutes at 250°. Pour into large pan and break up with hands as it cools.
Cook potatoes until tender; drain. Chop coarsely or shred. Combine with all the other ingredients except for 1/3 the cheese and paprika. Pour in shallow baking dish. Put remaining cheese and paprika on top. Bake at 350° for 40 minutes.
Take egg yolks and whip them thick and yellow. Beat into them the sugar. Stir in flour sifted with baking powder and salt. Beat egg whites until firm. Add to the mixture.
Melt butter in skillet. Saute onion, celery, parsley and mushrooms. Pour over bread crumbs in large mixing bowl. Add seasonings and toss to mix well. Pour enough broth over to moisten. Add water and eggs and mix. Pack lightly in crock-pot. Cover and cook on high for 45 minutes, then on low for 4 to 8 hours.
Layer in order: jalapeno bean dip, sour cream mixed with taco seasoning, chopped green chilies or chopped green onions, Monterey Jack cheese, Swiss cheese, tomato and olives on 10 1/2-inch plate or platter.	Dip with nachos.
Mix together cream cheese, 1 tablespoon milk and sugar until smooth. Blend in Cool Whip. Spread over bottom of pie shell. Set aside. Mix instant pudding, 1 cup milk, allspice and pumpkin. Blend well. Pour into pie shell. Let chill 1/2 hour. Cut and serve. You may top with Cool Whip.
Place boneless chicken breasts in glass 9 x 13-inch pan. Cover with Swiss cheese slices. Spread 2 cans of cream of chicken soup over cheese. Melt 1 stick margarine and use to coat about 2 cups Pepperidge Farm stuffing mix. Spread topping evenly over soup. Bake covered 1/2 hour at 325° and then uncovered 1/2 hour. Enjoy!
Add all ingredients together except Doritos and boil gently for 10 minutes. Place Doritos in bottom of casserole dish. Pour chicken mixture over chips. Top with grated cheese. Cover and bake until cheese melts.
Pat excess moisture from sauerkraut. Combine all ingredients; mix well. Shape to form 1-inch balls. Bake in ungreased shallow pan in 375° oven for 25 to 30 minutes. Makes about 3 dozen.
Saute meat, onions and garlic; drain. Add tomato sauce, salt, thyme and pepper to meat; mix well. Place half of cabbage in greased 2-quart casserole dish. Top with half of meat sauce. Repeat layers. Cover and bake at 350° for 45 minutes. Top with grated cheese. Serves 6.
For filling, in a bowl, combine sugar and tapioca. Add the raspberries, cherries and lemon juice; toss to coat. Let stand for 15 minutes. Spoon filling into pastry. Dot with butter. Add top crust over filling. Trim, seal and flute edges. Cut slits in pastry. Cover edges loosely with foil. Bake at 350° for 60 to 70 minutes or until golden brown. Cool on a wire rack. Store in the refrigerator. Yield: 8 servings.
Layer beginning with the granola, then add the yogurt. Add grapes, sliced banana and sliced strawberries. Repeat until your bowl is full, ending with the fruit.
Cover cooked and peeled shrimp with sliced onions and sauteed mushrooms. Place in shallow dish and cover with Italian dressing for at least 24 hours.
In large bowl, combine flour, sugar, baking powder and salt. Add milk, egg and butter; mix well. The batter will be lumpy. Stir in blueberries, gently. Do not over beat. Bake at 400 degrees for 25 minutes or until top springs back when lightly touched. Serve warm.
Preheat broiler. Combine jam and mustard in a small bowl. Spread half of glaze evenly over one side of steaks. Broil about 4-inches from heat for 4 to 6 minutes per side, depending on thickness of steaks or fillets, or until fish is opaque in center and begins to flake when touched with fork. Spread steaks with remaining glaze after turning over. Cut into 4 equal portions if necessary. To serve, garnish steaks with shredded radish. Yields 4 servings.
Soften dry yeast in 1/2 cup warm water. Scald milk. Combine shortening, sugar and scalded milk. Stir to melt shortening. Add cold water; cool to lukewarm. Add unbeaten egg and softened yeast. Blend in 3 cups flour; let stand 20 minutes. Add another 2 1/2 cups flour. Blend into dough. Cover and let rise in warm place about 1 hour. Toss dough on well-floured surface until coated with flour and no longer sticky. Shape into rolls as desired. Place on greased pans or muffin cups. Let rise in warm place until light, about 1 hour. Bake at 400° for 15 to 20 minutes. Makes 2 dozen.
Cream butter. Gradually add powdered sugar. Blend in egg and vanilla. Add flour; mix well. Stir in pecan halves and candied cherries. Chill at least 2 hours. Divide dough into thirds. Shape into rolls 12-inches long (3). Wrap in waxed paper. Chill at least 3 hours. Cut into 1/4-inch slices and place on ungreased cookie sheet. Bake at 350° for 13 to 15 minutes.
Combine flour, nuts and margarine (melted) until moist. Spread in 8 x 12-inch pan. Bake at 300° for 15 minutes. Let cool completely.
Clean, cut, cube and seed all fruits. Place in a large bowl and toss carefully to avoid mashing the fruits.
Brown meat, onion and pepper. Add spices and tomato sauce. Mix well. Add rice. Mix well. Add 1/2 of cheese and stir until cheese melts. Bake at 350° for 15 minutes. Then add rest of cheese and bake 15 minutes more. Let stand 15 minutes before serving. Makes 4 servings.
Mix all ingredients together. Bake at 350° for 35 to 40 minutes. Makes 1 pie.
Mix milk, egg whites and maple flavoring. Add wheat flour and white flour. (Possible to have all white flour.) Grill and enjoy.
Pour pie filling and crushed pineapple into a 9 x 13 x 2-inch pan. Mix together and spread evenly over the bottom of the pan. Sprinkle dry cake mix evenly over fruit mixture. Pat down lightly. Pour melted butter over cake mix; sprinkle on layer of chopped pecans, as thick as you like and top with layer of coconut, as thick as you like. Bake in preheated 350° oven for 1 hour.
Prepare mashed potatoes with butter and milk as usual to taste. Add remaining ingredients and blend together with mixture. Fold into buttered casserole dish. Bake at 350° for 45 minutes.
Melt chocolate and pour over shortening; mix well. Beat eggs until thick and lemon colored. Add sugar gradually, beating well with each addition. Combine mixtures and add a little of the flour. Sift rest of the flour, salt and baking soda together; add alternately with milk. Add chopped nuts. Spread in 2 greased and floured 8 x 8-inch pans. Bake in a slow oven (325°) for 20 minutes. Frost with vanilla frosting and cut into bars.
Make them for monsters or use the small portions to make for boys and girls. Mix in order given. Drop by tablespoon onto ungreased pan. Bake at 350° for 10 to 12 minutes.
Mix ingredients; pour in tube pan. Put on top of cake before baking: 2 teaspoons sugar and 1 teaspoon cinnamon, mixed. Bake at 350° for 55 minutes or until done.
Cook meat. Chop remaining ingredients very fine or run through a food processor. Return all ingredients to large skillet and cook until tender. Place 1 teaspoonful in wonton wraps and deep-fry. Serve hot with Sweet and Sour Sauce.
Mix tomato puree, 1/2 cup boiling water, brown sugar and salt and boil 10 minutes. Put bread in buttered casserole. Pour 1/2 cup melted butter over bread. Add tomato mix. Bake 30 to 40 minutes, covered, in 300° oven. Only tomato puree works.
Place all ingredients in small mixer bowl; blend on low speed. Beat on medium speed until fluffy, scraping sides and bottom of bowl. Cover and chill at least 8 hours. Put mixture in serving dish and add garnish as desired. Serve with party rye or crackers.
Mix all ingredients together well. Place in baking pan. Bake at 350° until well done.
In skillet, fry sausage until done and crumbly. In medium-size bowl, microwave Velveeta cheese until creamy. Remove from microwave. Add salsa, onions and sausage. Stir well. This will keep in refrigerator for 2 weeks.