HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook hamburg and crumble. Add Manwich. Spray Pam in baking dish. Layer 1/2 of noodles, then 1/2 hamburg mixture on noodles. Put enough cheese slices on to cover meat. Layer all again. Bake for 1/2 hour at 350°.
Mix all ingredients. Chill for several hours. Cut out with cookie cutters. Bake at 350° for 10 minutes. Frost if you want to. Makes approximately 4 dozen.
Squeeze the juice of lime, orange and apple in a large pitcher; add 1/2 cup sugar and fruit pieces. Pour in the wine, brandy and Triple Sec and stir with a long handled spoon until well mixed. Taste. If you prefer the sangria sweeter, add up to 1/4 cup more sugar.
Combine all ingredients in large pot; simmer 30-45 minutes or until onion and bell peppers become soft. This recipe triples and freezes well. Serve with cornbread.
Mix oats, brown sugar and oil; let stand overnight or 8 hours. Preheat oven to 325°. Mix rest of ingredients into oat mixture. Drop by teaspoon onto greased baking sheet. Bake 15 minutes. Cool completely before removing from baking sheet.
Reserve 1/2 cup Chinese noodles. In 1 1/2-quart casserole, combine remaining noodles, soup, water, tuna, cashews, celery, onion and peas. Bake at 350° for 30 minutes or until hot. Stir; sprinkle reserved noodles around edge. Bake 5 minutes more. Serve with soy sauce. Makes about 4 1/2 cups.
Mix all ingredients. Form into a ball and roll in chopped pecans. Serve with assorted crackers.
Chop all and mix with hands. Form into ball and refrigerate for 1 to 2 days. Sprinkle with paprika and serve with Ritz crackers.
Cook large shells according to package directions. Drain and cool (rinse with cold water to cool quickly, then drain well). Combine cooled large shells with remaining ingredients and toss lightly. Chill. Makes 8 servings.
In 2-quart microwave-safe casserole, microcook artichokes and water, covered, on 100% power (High) for 3 to 4 minutes or until thawed. Stir. Add next 3 ingredients. Cover. Cook on High for 9 to 11 minutes (low-wattage oven for 12 to 14 minutes) or just until tender; stir once. Drain well. Stir in garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Dot with margarine or butter. Cover; cook on High for 1 minute. Stir in tomatoes; sprinkle with cheese. Let stand 2 minutes. Makes 6 servings.
Melt shortening in a skillet. Add beef, breaking into pieces with a fork. Cook until brown. Drain off fat. Stir into meat the tomatoes and tomato sauce, adding salt, sugar and garlic. Simmer for 5 to 10 minutes. Meanwhile, cook the noodles. Drain well and with a fork blend in sour cream, cream cheese and onions.
Mix ingredients in order given. Bake at 300° to 325° for 30 minutes or until firm.
Cook noodles 1/2 done (do not rinse). Add all other ingredients; mix well. Marinate at least 3 hours. The longer it sits, the better it gets!!
Combine all ingredients, except dill, making sure juices are mixed well. Garnish with dill. Chill.
Cook spaghetti and drain. Mix all other ingredients together. Add to spaghetti, place in a 13x9 casserole dish. Cook for 30 minutes at 350 degrees.
Mix all ingredients except chipped beef and parsley. Chill for 1 hour. Shape in ball. Roll in chipped beef and parsley until well coated. Keep in refrigerator. Serve with cracker (any kind).
Mix together all ingredients and refrigerate. Serve on lettuce leaf. Use 9 x 13-inch pan.
Heat oven to 400°. Beat egg with fork. Add remaining ingredients except blueberries and stir until flour is moistened. Batter should be lumpy. Add blueberries, if desired. Fill muffin cups 2/3 full. Bake 20 to 25 minutes. Serve warm.
Mix flour and melted margarine. Pat mixture in 9 x 13-inch baking pan. Bake at 375° for 10 minutes. Let cool.
Combine water, butter, sugar and salt in saucepan and bring to a boil. Add flour all at once, then beat with a wooden spoon for 1 minute or until mixture leaves sides of pan and forms a ball. Cool mixture. Add eggs one at a time, beating after each egg, until mixture has satin-like sheen. Use pastry bag with large star tip and fill with mixture. Make doughnut shape with pastry bag on greased cookie sheet. Bake in 400° oven for 20 minutes or until puffed and well browned. Cool. Slice each zeppole in half and fill with the following filling.
Mix and let stand several hours or overnight. Drop by teaspoon in hot vegetable oil and fry until brown on both sides.
Fry ground beef and dry onions. Add salt and pepper and chili powder. When browned, combine in large pan or roasting pan. Add all ingredients including juices. This will look like it's watery. Bake at 270° to 300° for 4 hours. Do not stir during that time.
Mix cornstarch and sugar. Add nectar and cook, bringing to a boil. Stir constantly and cook until thickened. Cool slightly.
Bake cake as directed on package in 13 x 9-inch pan. Cool. Whip cream cheese until smooth. Add honey. Spread mixture over cake. Sprinkle with almonds. Store in refrigerator.
Mix all together; pour into a 7 x 12-inch casserole. Sprinkle with pepper and paprika. Bake approximately 1 hour and 15 minutes at 350°.
Mix all ingredients. Pour into a 9 x 13-inch pan. Bake in preheated 350° oven, uncovered, for 30 minutes. Serve hot with crackers.
Heat butter in heavy kettle. Add sliced onions; brown well, stirring constantly. Add beef and chicken stock, the Worcestershire sauce, bay leaf, garlic salt and pepper. Allow to simmer for 40 minutes. Remove the bay leaf; add salt. Prepare with a slice of toasted French bread (1/2-inch thick). Add a thick slice of Swiss cheese (1/4-inch thick), overlapping the bowl. Put under the broiler until cheese is melted and bubbly.
Put in unbaked pie shell. Top apples with 2 tablespoons margarine with crust. Brush milk on top of crust and sprinkle with sugar. Bake on bottom shelf at 400° for 45 minutes.
Mix sugar and butter thoroughly, then add egg, flour, egg, flour, etc. until all eggs and flour are mixed thoroughly, either with hand mixer or electric beater/mixer. Then add lemon flavor and your 7-Up (the 7-Up will make the cake rise); add yellow food coloring which is optional. Bake at 325° to 350° for 45 minutes to 1 hour, depending on oven. Insert toothpick after 45 minutes. Cook in Bundt pan. Let cool 25 minutes. Cake is done.
Mix dry ingredients; add milk. Beat in egg yolks. Pour on 1 cup boiling water. Mix and cook until thick. Cool. Pour in baked pie shell. Cover with meringue and brown in oven.
Spread Tater Tots in large cake pan, 9 x 13-inch. Brown meat and onions; drain well. Pour meat mixture over Tater Tots. Mix all 3 soups in a bowl. Pour over meat and Tater Tots. Sprinkle grated cheese to cover soup. Bake at 325° for 1 hour. As you brown meat and onions, salt and pepper well.
Combine sugar, cornstarch and water in a heavy saucepan; cook over medium heat, stirring constantly, until thickened. Remove from heat; add gelatin, stirring until dissolved. Gently stir in blackberries. Pour into pastry shell. Chill until firm. Serve with Cool Whip or ice cream. Easy and so tasty.
Mix Cool Whip, softened cream cheese and Eagle Brand milk. Beat for 1 minute. Pour in pie crusts. Melt margarine and mix with coconut and almonds. Place on cookie sheet and cook for 10 minutes at 350°. Watch closely and stir often. (I like mine toasty.) Pour coconut, almond mixture over top of pies. Pour caramel topping over the 3 pies. Freeze.
Mix all ingredients together. Let sit in refrigerator several hours before serving. Serve with raw cauliflower, broccoli, carrots, celery, mushrooms and cherry tomatoes.
Fry onion in oil. Set aside. Cook broccoli as directed. Drain and set aside. Melt oleo. Grease 8 x 8-inch pan. Mix cornbread mix and eggs. Add cottage cheese, broccoli, onions and melted oleo margarine. Stir well. Pour into pan and bake at 450° for 20 to 25 minutes.
Slice the vegetables. Cook in small amount of water until tender. Add the cooked macaroni, green beans and peas. Add bay leaf and Italian seasoning. Cook beef or turkey until it changes color. Add to vegetables. Pour in tomato juice. Bring to boil. Reduce to simmer. If soup is too thick, add more tomato juice.
In saucepan, melt oleo; add cocoa. Combine remaining ingredients and add oleo-cocoa mixture. Bake in 9 x 13-inch pan for 30 minutes at 350°. While still hot, punch holes in cake. Spread on cake, 1/2 cup peanut butter mixed with 1 1/2 tsp. oil.
Preheat oven to 350° (325° for glass dish). In 13 x 9-inch pan, melt butter in oven. Sprinkle with crumbs. Top with Eagle Brand milk evenly. Top with remaining ingredients. Press down. Bake 25 to 30 minutes until lightly brown. Cool or chill. Cut into bars; store, loosely covered, at room temperature.
Combine sugars and evaporated milk in heavy saucepan. Cook over medium heat. Stir in butter, pecans and coconut. Cook until candy reaches soft ball stage. (Mixture will form a soft ball when dropped in a cup of cold water.) Cool 2 minutes. Beat until thick, but glossy. Drop by tablespoon onto wax paper. Cool thoroughly.
Make pudding as directed on package, then add vanilla wafers. Smooth on Cool Whip and sprinkle with pecans.
Bring sugar, butter and milk to a boil and boil 1 minute. Remove from stove and add chocolate chips and vanilla and beat. (Might need about 1/2 cup powdered sugar.)
Combine gelatine, spices, condensed milk and eggs on low heat until gelatine dissolves (10 minutes). Remove from heat. Stir in pumpkin. Pour in baked pie shells, then chill 3 hours. Garnish with Cool Whip and chopped pecans.
Mix all well in medium bowl and cut one 16 ounce loaf of Italian bread into 1-inch slices. Dip bread into mixture and put into large glass baking dish. Pour any remaining mixture over bread. Refrigerate overnight.
Pour cereal into a very large bowl. In a 1-quart bowl, combine chips, peanut butter and margarine; microwave on High for 1 to 1 1/2 minutes until smooth. (Stir after 1 minute.) Pour chocolate mixture over cereal, stirring all pieces until all are coated. Then little by little, add the powdered sugar. Stir well each time the powdered sugar is added. May not need entire box of powdered sugar.
Preheat oven to 350°. Peel wrappers off tamales and chop in large bowl. Drain hominy, olives and peppers. Add them to tamales. Mix well. Place in 9 x 13 x 3-inch baking dish. Spread out evenly. Sprinkle cheese over top and olives if desired. Bake 20 to 30 minutes. Serves 8. Serve with Spanish rice and corn chips.
Layer the above ingredients in a 9 x 13 inch dish. Press down with spatula. Serve with Doritos.
Can use dehydrated potato flakes. Add flour as desired. Dough should be soft and elastic. Bake as rolls or bread at 350°. Bread is done when it sounds hollow when tapped.
Combine the first five ingredients and place in a 9 x 12-inch casserole dish. Mix next four ingredients and pour over top of chicken mixture. Do not stir. Bake at 425° for 45 minutes to one hour until crust rises and browns.
In medium-size saucepan, bring the stock to a boil over medium heat. Lower the heat, add the artichoke hearts, cover and simmer for about 10 minutes or until tender. With a slotted spoon, transfer the artichoke hearts to a bowl and cover to keep warm.
Heat oil in large pot. Add all the vegetables and the garlic. Saute over medium heat for 15 minutes stirring frequently. Add tomatoes and tomato sauce and all the seasonings. Bring to a boil and then reduce heat. Cover and simmer for 3 to 4 hours. During the last hour of cooking, add the wine.
Combine box cake mix, oil, instant pudding, ginger ale, eggs, and pecans. Pour into a 13 x 9-inch pan that has been greased and floured. Bake at 350° for 30 minutes. Cool and add topping when ready to serve. For topping the cake, mix cool whip, milk and pistachio instant pudding mix. Pour over cake and let set.
Mix all ingredients together. Drop into greased muffin tins. Bake at 325° for 15 to 20 minutes or until done.
With mixer, cream potatoes, butter and sugar until smooth and creamy. Watch out for strings in potatoes. Add eggs, one at a time. Mix after each egg. Add seasoning, then milk. Pour into unbaked pie shell. Bake at 350° for 45 minutes.
Cream sugar and Crisco well. Add eggs, one at a time. Beat well. Add flour and milk alternately on medium. Last, add flavors. Beat 2 minutes. Heat oven to 325°. Pour batter into greased and floured cake pan. Bake for 1 hour.
Combine first 5 ingredients in a large mixing bowl; stir in carrots and next 4 ingredients. Make a well in center of mixture. Combine vegetable oil and remaining ingredients. Add to flour mixture, stirring until moistened. Place paper baking cups in muffin pans. Spoon batter into paper cups, filling 2/3 full. Bake at 350° for 25 minutes or until golden brown. Remove from pans immediately. Makes 22 muffins.
Combine first 5 ingredients together. Pour into greased 9 x 13-inch microwave dish. Lay chicken breasts on top of rice mixture, with heavy side of breasts at corners of the dish. Brush with melted butter or margarine and sprinkle evenly with cornflake crumbs.
Saute green pepper and onion in hot bacon drippings until tender. Add flour, salt, sugar and paprika. Stir until blended. Add tomatoes and simmer for about 15 minutes. Stir in green peas; heat through and serve.
Mix eggs, bananas, butter and sugar in blender or food processor. Mix remaining ingredients. Add the two mixtures together. Pour in greased pan and bake at 350° for 45 minutes.
Make dough according to Bisquick directions on box. Roll out until about 1 inch thick. (Shape, as you roll out into an oblong shape.) Thinly spread with a knife, mustard on top of dough. Then, salt and pepper lightly or to taste. Spread corned beef hash on top of the mustard, salt and pepper. Then, lengthwise, roll up securely and pan freeze. When frozen, take out and with a sharp knife, cut roll into 3/4 to 1 inch slices. Bake in moderate oven at approximately 350° for 15 or 20 minutes or freeze, individually and reheat frozen for a longer period of time. Whether you serve right away or serve after being frozen, pour on top either a cream cheese sauce or a sauce made of 1 can of cream of celery soup, adding a little water. A good lunch!!
Mix all together and put in greased 9 x 13-inch casserole dish. Top with 2 cups corn flakes (crushed) and mixed with 1/2 cup melted margarine. Bake at 350° for 45 minutes.
Combine dry ingredients. Cut in butter as you would for pie crust. Add milk and egg quickly and stir briefly. Knead for a few minutes. Roll to 1-inch thickness. Cut into biscuits. Bake at 450° for 12 to 15 minutes on greased cookie sheets.
In a large skillet brown the hamburger. Drain the fat. Stir in the jar of spaghetti sauce. Heat until warm. In a 3 to 4-quart saucepan fill to about an inch below the rim with water. Bring to a boil and add noodles. Cook until soft. In a large baking pan (8 x 10-inch or bigger) cover the bottom with 4 noodles. Smother with Mozzarella (and Ricotta if you have it) and start your next layer of noodles. Bake in oven at 350° until cheese is melted.
Boil the potatoes until done. Peel and slice while still warm. Stir while pouring on the vinegar and hot grease. Garnish with the bacon and chopped parsley, if available. Sprinkle with sugar if too tart due to the vinegar.
Mix flour, sugar and coconut in a bowl. Beat eggs and add milk, butter and flavoring. Then add dry ingredients. Pour into well greased pie plate and bake at 350° for 45 minutes to 1 hour or until golden brown. This pie makes its own crust.
Mix together ground beef with salt and pepper and enough flour to hold meat together. Roll into meat balls. Roll meat balls in more flour to coat. Drop meat balls into boiling water and cook. It will make its own gravy. Serve over rice or mashed potatoes. May add more seasoning to taste as these are very bland.
Sift flour with baking powder, salt and sugar into a medium bowl. With rotary beater, beat egg. Add milk and butter; beat until well mixed. Pour this into dry ingredients; beat only until combined. Batter will be lumpy.
Beat egg white until stiff. Add sugar and vanilla; mix well. Dip 2 or 3 pecans at a time. Place on ungreased baking sheet. Bake at 250° for 30 minutes. Leave in oven for 30 more minutes with the oven turned off.
Brown beef; stir to crumble. Drain. Put beef into 8-inch baking dish. Top with sauce, Mozzarella cheese and sliced mushrooms. Combine the biscuit mix, milk and eggs; beat until smooth, then evenly pour over casserole. Bake at 400° for 30 to 35 minutes.
Melt chocolate chips over hot (not boiling) water; stir until smooth. Add sweetened condensed milk, chocolate wafer crumbs and one-half cup of nuts; stir until well blended. Press into foil-lined 8-inch square pan. Press remaining 1/2 cup of nuts into top of brownies. Let stand at room temperature until firm. Cut into 2-inch squares.
Cook broccoli according to directions on package. Drain. Arrange in dish. Combine other ingredients and cover broccoli. Sprinkle with grated cheese or crushed Ritz crackers. Bake at 350° for 40 minutes.
Heat oven to 350°. Mix flour, sugar, baking powder, salt, almond extract and eggs. Stir in remaining ingredients. Spread dough in greased pan (13 x 9 x 2-inch). Bake until light brown, 30 to 35 minutes.
Brown hamburger. Add onion and celery until transparent; drain. Add soups, water, rice, soy sauce and pepper. Transfer to a casserole dish. Bake at 350° for 20 minutes. Top with chow mein noodles and cook for 10 minutes more.
Cook until hard ball stage in cold water. Add 1/2 cup chopped almonds and cook until it reaches cracked candy stage, 300°, on candy thermometer. Melt the 3 chocolate candy bars and pour on top and sprinkle chopped almonds.
Prepare peppers (remove white sections). Mix ground beef, rice, egg and seasoning. Fill peppers; place in deep cooking vessel. Cover with V-8. Cook for 1 hour at 350°.
Beat eggs. Add cake mix, pudding, water and oil. Beat at medium speed for 10 minutes. Pour into an ungreased 10-inch tube pan with removable bottom. Bake at 350° about 50 minutes. Cool slightly and remove from pan.
Cream butter, peanut butter, brown sugar and white sugar. Beat in egg and vanilla. Sift flour, baking soda and salt. Add flour mixture to creamed mixture. Shape into 1-inch balls. Spray miniature muffin pans with nonstick spray and place balls of dough in pans. Do not spread dough in cups. Bake at 350° for 8 to 10 minutes or lightly browned. Remove from heat and immediately press peanut butter cup into each cookie until only top shows. Let cool in tins for 10 to 15 minutes. These freeze well. Makes about 4 dozen.
In greased baking dish, place croutons and Velveeta. Mix eggs, milk, mustard, salt, onion powder and pepper. Pour on top of cheese. Place crumbled bacon on top. Bake at 325° for 50 minutes.
Cream butter and sugar until fluffy. Beat in egg. Stir together flour, salt, baking soda, cinnamon, nutmeg, cloves, raisins and pecans. Add to sugar mixture alternately with applesauce. Pour into greased 9 x 5 x 3-inch loaf pan. Bake in 325° oven for 1 hour or until knife inserted in center comes out clean.
Stir together. Roll out as thin as you can on floured surface (use lots of flour). Roll up and slice whatever width you want. Gently toss to unroll. Drop in your favorite boiling broth. Gently boil about 8 minutes. These can be frozen by spreading noodles out on floured cookie sheet. Put in freezer until firm. Then store in freezer bags.
Combine margarine, milk and sugar in Dutch oven. Place over medium heat until sugar	is dissolved. Heat slowly to boiling. Cover and boil 5 minutes.	Turn off heat if electric stove. If gas stove, turn warmer as low as possible. Add marshmallows. Stir until dissolved. Add each of chocolate, one at a time. Stir until melted. Add vanilla	and nuts. Pour into 15 x 10 x 1-inch pan. Cut when firm. Makes about 5 pounds.
Beat eggs; stir in sugar. Sift flour, baking powder and salt. Combine with chocolate chips, nuts and cherries. Fold in egg-sugar mixture. Pour into well-greased and floured loaf pans. Place pan of water on bottom rack of oven and loaf pans on top rack. Bake at 325° for 1 to 1 1/2 hours.
Combine softened butter or margarine, confectioners sugar and orange peel in a small bowl; blend well.
Place flour, cocoa and sugar in a large mixing bowl. Stir to mix well. Add eggs, margarine, salt and vanilla. Beat with a whisk for about 4 minutes. Stir in nuts. Pour into a greased 8-inch pie pan and bake in preheated 325° oven until done, about 30 to 40 minutes. Pie will puff up and then settle down. Serve slightly warm with ice cream or whipped cream. Makes 8 servings.
Boil water and margarine. Then add flour. Let cook; then add eggs one at a time. Spread in a 9 x 13-inch pan, sprayed with Pam. Bake at 350° for 35 minutes until brown. Cool. Mix instant pudding, milk and softened cream cheese. Spread on crust and top with Cool Whip. Drizzle with chocolate syrup. Chill 6 hours prior to serving.
Line strainer with a double layer of cheesecloth. Place yogurt in the center and let drain for 1 hour. Place mandarin juice in a small pan and bring to a boil. Reduce heat and simmer for about 20 minutes until a very thick syrup remains. There should be about 2 tablespoons of syrup. Reserve. Whip the cream in a bowl with an electric mixture until it holds soft peaks. Place the drained yogurt in a bowl and stir in the mandarin syrup. Gently fold in the whipping cream with a rubber spatula. Makes 1 cup.
Beat all ingredients together except peanut butter until mixture is very smooth, then add peanut butter and beat until smooth and well blended. Roll into balls and roll in sifted powdered sugar. Refrigerate. Makes about 100.
In a small bowl, combine oil and garlic powder. Brush over the bread. Mix together thyme, marjoram, paprika and grated cheese. Place bread halves on a baking sheet; sprinkle with cheese and herb mixture. Bake in 425° oven for 7 to 9 minutes, until lightly browned. Cut each half into 5 slices.
Combine pineapple, oranges, grapes, strawberries and apples. Sprinkle with lemon juice. Add marshmallows and chill.
Cut up 1 cup strawberries. Add water. Cook for 2 minutes. Mix sugar and starch and add to fruit mixture. Cook until thick and clear. Add butter, lemon juice and salt; cool. Arrange berries in prepared pie crust. Top with cooked mixture. Chill at least 2 hours. Top with whipped cream and strawberry.
Preheat oven to 400°. Bake empty pie shell 5 minutes. Remove from oven; set aside.
Mix first 4 ingredients in saucepan and bring to boil. Reduce to low-medium heat and add flour-water mixture. Let simmer 5 to 10 minutes over low heat.
Mix catsup, water, onion, vinegar, horseradish, mustard, salt and pepper. Place brisket, fat side up, in shallow dish. Cover and refrigerate several hours or overnight. Roast in a preheated oven at 300° until tender (3 1/2 to 4 hours). Slice against the grain and serve with sauce.
Allow tapioca, 1 cup water and sugar to stand 5 minutes, then cook until clear. Add 1 1/2 cups water, orange juice, oranges and peaches. Chill well, even overnight. Before serving, add strawberries and bananas. (Add fruit early enough to allow flavors to blend.) Top with lime sherbet in fruit or sauce dishes. Serves 8.
Stir 1/2 teaspoon baking soda into 1 cup buttermilk. Melt 1/4 cup bacon fat into pan you are using in the oven you are preheating. Mix ingredients. Bake at 425° for 20 to 25 minutes or until golden brown.
Combine all ingredients except roast. Place roast in plastic bag and set in deep bowl. Pour in marinade and close bag tightly. Let stand 2 to 3 hours at room temperature or overnight in refrigerator. Occasionally press bag against meat to distribute marinade. Remove meat. Roast, uncovered, at 325° for 3 hours. Baste with marinade the last hour.
Fry pork in oil in saucepan over medium heat. Add minced garlic to pork. Dice green chilies and sprinkle with garlic salt. Drain meat. Add 3 cups of water. Add green chilies and diced tomatoes; add with garlic salt. Mix cornstarch to remaining cup of water. Then add to mixture. Salt to taste. Cook at medium heat.
Dissolve yeast in warm water. Mix with other ingredients. To bake, spoon batter into well-greased muffin tin about 2/3 full. Bake at 425° for 20 minutes or until golden brown. Will keep in refrigerator for 2 weeks if sealed in Tupperware bowl.
Sift flour, baking soda and salt onto wax paper. Preheat oven to moderate (350°). Beat butter, margarine, brown sugar, granulated sugar, egg, milk and vanilla in a bowl until well blended.