HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown ground beef and drain the grease. Add cabbage and simmer until cabbage is tender. Add celery soup and milk. Heat and serve.
Cook milk, sugar, egg yolks, margarine and vanilla 12 minutes or until thick. Add coconut and nuts.
Melt cocoa and butter together; add sugar, eggs, flour, vanilla and nuts. Bake in greased pie plate at 325° until firm.
Heat oven to 375°. Combine orange peel, sugar and cream cheese. Unroll both cans of rolls. Press seams together to form a flat surface. Spread with cream cheese. Roll up as jelly roll, form a ring with roll and place on jelly roll pan. From outside, cut halfway to center of ring all around ring, about 2 inches apart. Give each piece a half turn. Bake at 375° for 15 to 20 minutes. Mix powdered sugar and orange juice. Drizzle on top of ring. Serve warm.
Butter a 13 x 9-inch dish. Put bread, buttered side up, in dish. Sprinkle cooked sausage and cheese over buttered bread. Mix eggs, milk, salt and mustard. Pour over bread, sausage and cheese. Let stand 6 hours or overnight in refrigerator, covered. Take out of refrigerator 15 minutes before baking at 350° for 40 to 50 minutes or until set. Great for breakfast, brunch or anytime!
Place apples in an ungreased 11 x 7 x 2-inch baking dish. Drizzle with lemon juice. Toss to coat. Set aside.
Combine all ingredients in greased casserole dish. Top with reserved crumbs; dot with 1 tablespoon margarine. Bake at 350° for 1 hour.
Combine pretzels, margarine and sugar. Spread mixture in 11 x 7 baking dish. Bake at 400° for 10 minutes. Cool.
Early in the day, cook shrimp as directed. Place in 2-quart casserole; sprinkle with lemon juice and oil. Cook rice as label directs; drain. Refrigerate all. About 1 hour and 10 minutes before serving, start heating oven to 350°. In butter, saute green pepper and onion for 5 minutes. Add to shrimp in casserole, along with rice and other ingredients, except 1/4 cup almonds and paprika. Top with reserved almonds and sprinkle with paprika. Bake, uncovered, for 55 minutes or until bubbly. Serves 6 to 8.
Combine all ingredients and toss gently. Makes 8 (3/4 cup) servings.
Thoroughly blend margarine, softened cream cheese and sugar. Add flour, baking powder and salt; mix well. Knead to form stiff dough; roll to 1/4-inch thickness on well-floured board. Cut into 2-inch squares. Place 1/2 teaspoon preserves in center; press opposite corners together. Place on ungreased baking sheets. Bake in 350° oven for 15 to 20 minutes or until lightly browned. Remove from racks and cool. Sprinkle with confectioners sugar. Makes 5 dozen cookies.
Slice onions, sprinkle with salt; mix with green tomatoes. Hang up in cloth bag overnight to drain.
Mix all ingredients until well blended. Refrigerate for 1 hour before serving. Serve with assorted crackers.
Drain cans of fruit, saving one cup of juice. Mix juice and instant pudding. Fold in Cool Whip. May add grapes or cantaloupe.
Prepare the pastry by sifting the flour with the salt. Cut in the shortening. Put in the egg yolk. Blend the egg white with the water and reserve. Mix well and divide the dough into two portions; one twice as large as the other. Roll out large portion for pie shell and roll out small portion and cut into strips for lattice top. Brush the pie shell with part of beaten egg white, reserve remainder. Prepare the rhubarb filling by beating the eggs and adding the flour, salt and sugar. Blend until very thick and lemon colored prior to adding rhubarb. Pour into pie crust and bake at 375° for 15 minutes, then reduce heat to 325° and bake for an additional 30-35 minutes.
Preheat oven to 350°. Spread pie filling in a 9-inch glass baking pan. Sprinkle with lemon juice. Combine cake mix, margarine and pecans. (Mixture will be crumbly.) Sprinkle over pie filling. Bake at 350° for 40 to 50 minutes until golden brown. Serve with whipped topping, if desired.
Drain peas; add mushroom soup. Add egg slices and pimento peppers. Top with crushed crackers and dot with butter pats. Bake at 350° until lightly browned. Sprinkle cheese on top and melt. Serve piping hot.
In a large pot, heat milk with sugar to boiling. Once it boils, turn down the heat to low and cook, stirring often with a wooden spatula, for about 12 minutes. Add dairy milk chocolate, chocolate syrup and cocoa. Using a wire whisk, mix well, making sure that no lumps of cocoa remain. Cook another 15-20 minutes, stirring frequently.
Brown onions and peppers in butter. Set aside. Parboil zucchini with dash of salt and pepper. Cook until tender and drain. Mix corn with eggs; mix all ingredients together and turn into oblong pan. Bake at 350° for 30 to 45 minutes.
Cut 1 to 1 1/2-inch diameter hole in center of English muffin (it will resemble a doughnut). Melt 1 tablespoon butter in a large skillet. Place English muffins in skillet on medium heat until toasted on both sides. Crack 1 egg into hole of each muffin; cook until eggs are set, flipping once. In another skillet, melt 1 tablespoon butter and add ham. Cook just enough to warm ham. Top English muffin with ham and then shredded cheese to taste. Top with parsley sprig, if desired. Serve immediately.
Thinly slice squash. Boil in salted water until tender. Drain. Mix all ingredients. Pour into greased casserole dish. Top with reserved cheese, if desired. Bake at 350° for 30 minutes or until bubbly. This makes an even better tasting dish when rewarmed the next day.
Prepare lasagna according to package directions, drain. Combine sausage, onion and garlic. Cook until sausage is no longer pink, stirring occasionally; drain. Stir in next 7 ingredients. Bring to a boil. Reduce heat, simmer for 20 minutes. In a medium size bowl, blend Ricotta, egg, parsley and salt. Spread a thin layer of sauce in 13 x 9-inch baking pan. Layer 1/3 each lasagna, remaining sauce, Ricotta mixture, Mozzarella and Parmesan cheeses. Repeat layers. Bake in a 375° oven until bubbly, about an hour. Let stand 5 minutes before serving.
Mix together; put in freezer can. Fill can with milk, allowing 2 inches from top of freezer.
Arrange cooked broccoli in greased baking dish. Place skinned, cut-up cooked chicken on top. Combine soups, mayo and lemon juice. Pour over all. Sprinkle with cheese. Melt butter and stir in bread crumbs. Sprinkle over casserole. Bake at 350° for 30 minutes.
Coat chops with mixture of flour, salt, mustard and garlic salt. Brown on both sides in hot oil in skillet. Put chops in crock-pot.	Add chicken soup. Cover and cook on low 6 to 8 hours or high 3 to 4 hours.
Brown the sausage, onions and celery. Mix the tomato soup, tomato paste, brown sugar and mustard and simmer 15 minutes. In a separate pan, mix the green beans, yellow beans, butter beans, kidney beans and hot chili beans and bring to a boil. Simmer 15 minutes. Mix all together in a 9 x 13-inch casserole dish; add bacon strips to top. Bake approximately 1 hour in a 350° oven, or until bacon is browned and beans are heated through.
Heat vegetable oil. Use a deep fat fryer or use approximately 2 inches of oil in a deep frying pan. Mix dry ingredients. Add egg and buttermilk until you reach a consistency that the mixture will hold its shape when rolled into a ball. Fold in chopped onion. Roll into 1 to 2 inch balls and drop into hot vegetable oil. Fry until golden brown. Serve hot.
Preheat oven to 350°. Mix flour, baking powder, and sugar together. Cut in the butter until it resembles coarse bread crumbs. Stir in raisins, eggs and milk to form a stiff batter. Drop rounded tablespoons of batter onto well-greased baking sheet, about 2 inches apart. Bake to golden color, about 15 minutes.
Combine carrots, mayonnaise, onion, carrot water and horseradish. Add salt and pepper to taste. Top with crumbs and cheese. Bake, uncovered, at 375° for 20 minutes.
In a mixing bowl, blend the Cheddar cheese, cream cheese, butter and nuts. Pack the spread into a 1 cup crock, custard cup or small bowl. Serve at room temperature or slightly chilled as a spread for crackers.
Wash mushrooms and remove stems. Dice the stems. Cook mushroom stems, onion, seasonings and garlic in butter or margarine until translucent. Remove from heat. Stir in bread crumbs. Add water or more melted butter if needed to moisten stuffing. Add crabmeat. Fill the mushroom caps with stuffing and place on baking sheet. Bake 15 minutes at 350°.
Beat Crisco, eggs, sugar, baking soda and baking powder. Add cocoa. Alternate flour and water. Beat well. Pour into a greased 13 x 9-inch pan for 30 minutes at 350°. Or bake 30 cupcakes for 18 minutes.
Take ends off green beans, wash and then cook beans (whole) until almost done. While still hot, pack in pint jars; add garlic and dill. Boil vinegar, water and salt, keeping it hot when packing beans. Then pour over beans and seal. Makes about 4 pints. Tastes like dill pickles.
Mix liquids and margarine together. Layer chicken, stuffing and liquid. Bake at 350° for 40 minutes.
Cream together the cream cheese and confectioners sugar. Add other ingredients; mix well. Pour into a 9-inch graham cracker crust. Freeze.
Combine cream cheese, mayonnaise and ketchup. Blend well and add remaining ingredients. Refrigerate for several hours.
Mix together like a regular cake. Add zucchini last. Stir in zucchini (do not beat). Pour into 2 pans and bake 1 hour at 325°.
In a large bowl, combine the fruit, sour cream, marshmallows and coconut. Cover and refrigerate for several hours. If desired, serve on lettuce lined plates. Yields 6 to 8 servings.
Brown ground beef, onions and uncooked rice in 4 tablespoons shortening. Add garlic powder, red kidney beans, tomatoes and chili powder. Reduce heat and simmer for 30 minutes. Serve with tossed salad.
Brown bacon in heavy saucepan. Add onion and cook until translucent. Add potatoes, water, salt and pepper. Cook until potatoes are tender. Stir in corn, milk, parsley and butter. Cook for 10 minutes.
Mix all ingredients well. Can be stored in a jar or Tupperware container. Use 3 tablespoons of mix for each cup hot water or cold water. Stir well. Use to suit your taste.
Combine ground beef, 2 tablespoons chopped onion, evaporated milk, oats, salt and pepper in bowl; mix well. Shape into loaf. Place in a 7 x 12-inch baking dish. Mix Worcestershire sauce with vinegar, 3 tablespoons onion, water, catsup and sugar in bowl. Pour over loaf. Bake at 350° for 1 hour. Yield: 6 servings.
Mix first 6 ingredients. Spread about 1 1/2 tablespoons tuna on each muffin. Sprinkle each with about 2 teaspoons reserved cheese and paprika. Broil until cheese is melted and bubbly. Serves 6.
Combine shredded cabbage, green pepper and onion in a large bowl. Sprinkle with sugar. Combine remaining ingredients in a small saucepan. Bring to a boil. Pour over cabbage mixture. Cover and refrigerate at least 4 hours. Toss just before serving. Serves about 8.
Mix sugar, flour, soda, salt, eggs and fruit cocktail. Pour into ungreased loaf pan. Mix brown sugar and nuts together and sprinkle on top of cake mixture. Bake at 350° for 30 to 40 minutes.
Sift all dry ingredients together; mix with shortening. Add the milk and knead lightly on floured pastry board until smooth. Roll out thin. Cut into desired shape or size. Place in baking pan and bake 15 minutes in moderate oven.
Heat oven to 350°. Mix margarine, sugar, egg yolks and flavorings together thoroughly. Blend flour, baking powder and cloves; stir into butter mixture. Mix well. Shape into 3/4-inch balls or shape into cylindrical 2-inch half moons. Bake 10 minutes on lightly greased cookie sheet. Do not let brown. Let cool for 2 minutes, then remove from cookie sheet and dust with confectioners sugar.
Brown meat of your choice. Saute onions and peppers in 2 tablespoons oil. Mix well the pintos and tomatoes; put in skillet or casserole dish. Mix a box of cornbread mix according to directions on the package. Pour cornbread mixture on top of casserole. Put in a 400° oven and bake until cornbread is golden brown on top.
Add cornstarch to soup. Saute mushrooms in garlic in 2 tablespoons margarine. Add scallops. Cook 3 minutes. Add broccoli and cook 3 more minutes. Add soup and soy sauce. Bring to boil. Lower heat and cook two minutes, covered, or until broccoli is crisp cooked. Serve over rice.
Cover prunes with water. Cover and simmer until tender; do not sweeten. Drain, saving 2/3 cup liquid. Add water if necessary. Pit and chop prunes. Sift together dry ingredients. Add prune liquid and oil. Mix to blend and then beat vigorously 2 minutes. Add eggs; beat 1 minute longer. Stir in prunes and pour into greased and floured 13 x 9-inch pan. Sprinkle with crumb top, then nuts and bake at 350° for 45 minutes. Serve warm.
Brown sausage with onion and drain; set aside. In separate pan, bring water to a boil. Add soup, celery and rice. Cook these three 10 to 12 minutes. Crumble into soup mixture the sausage and onion mixture. Bake in 2-quart dish at 325° for 20 minutes.
Combine caramels and 1/3 cup evaporated milk in top of double boiler; cook stirring constantly until caramels are completely melted. Remove double boiler from heat.	Combine dry cake mix, remaining 1/3 cup milk, butter and nuts; stir until dough holds together. Press 1/2 of cake mixture into a greased 13 x 9 x 2-inch baking pan. Bake	at 350° for 6 minutes. Sprinkle chocolate morsels over crust. Pour caramel mixture over chocolate morsels, spreading evenly. Crumble remaining cake mixture over caramel mixture. Return to oven and bake 15 to 18 minutes; cool. Chill 30 minutes; cut into small bars. Yields about 5 dozen.
Heat oven to 425°. Grease a square pan (8 x 8 x 2-inch). Cut cold butter into 1/4-inch cubes. Toss baking mix and cubes until coated. Beat milk and egg. Stir into butter mixture. Turn dough onto cloth-covered board generously dusted with baking mix. Roll to coat. Fold and knead 10 times. Roll into rectangle (15 x 8-inch). Spread with soft butter. Mix sugar and cinnamon; sprinkle over dough. Roll up tightly, beginning at 15-inch side. Pinch edge into roll. Cut into 12 slices with sharp knife. Place cut sides down in pan. Bake until golden, 15 minutes. Cool 15 minutes. Drizzle with glaze. Makes 1 dozen rolls.
Saut mushrooms in margarine until lightly browned. In another pan, cook tomatoes and beans until done. Add this to mushrooms; toss lightly and serve. Serves 6.
Blend powdered sugar and cocoa in microwavable mixing bowl. Add milk and butter. Do Not Stir. Cook 2 minutes on High and stir ingredients to blend. Add vanilla and nuts; mix well. Pour into buttered dish. Freeze 20 minutes or chill in the refrigerator 1 hour. Cut into squares.
Preheat oven to 400°. Grease an 8 x 8 x 2-inch pan. Spread cottage cheese on bottom and sprinkle on Parmesan cheese. Mix cooked meat, oregano, basil, tomato paste and 1/2 cup of the Mozzarella cheese. Spoon into pan. Beat eggs, milk, Bisquick, salt and pepper until smooth. Pour over meat. Bake at 400° until knife comes out clean, about 30 to 35 minutes. Sprinkle with rest of cheese and bake 5 minutes.
Cream butter and sugar until light and fluffy. Add eggs and bananas. Beat until well blended. Sift flour with baking powder, soda and salt. Add alternately with sour cream to banana mixture, stirring just to blend. Stir in walnuts. Spoon batter into a 9 x 5 x 3-inch loaf pan, greased and floured on the bottom only. Bake at 350° for 1 hour and 15 minutes or until loaf tests done. Let stand in pan and cool. Wrap in plastic wrap to store.
Grate Cheddar cheese and blend with cream cheese. Add seasonings and pecans to taste. Form into a single ball. Sprinkle with paprika and roll in pecans.
Slice squash - chop onion. Add sugar, salt and pepper and water. Simmer until tender (about 20 minutes). Drain, put in buttered casserole. Alternate squash and cheeses. Dot with butter. Pour half and half over all. Cook 25 minutes or until set at 300°.
Skin eggplant and slice it. Dip in egg and fry, drain well. Place in a baking dish one layer of eggplant, sprinkle of cheese, then sauce. Then another layer of eggplant, etc. Be certain there is sauce on top. Bake in oven 1 hour. Serve hot and cut like a cake.
Place crushed Doritos chips in bottom of casserole dish. Fry ground beef and onions until done. Drain and then add Worcestershire sauce. Pour hamburger over Doritos. Mix soup and milk and pour over beef. Put the enchilada sauce over soup mixture. Sprinkle cheese over the top. Bake until cheese melts and casserole is heated through.
Burn 1/2 cup of sugar in skillet to deep brown. Add water and stir until dissolved. Set aside to cool. Cream sugar and butter. Add egg yolks that have been beaten. Add milk. Add flour, sifted with baking powder and soda, then add burnt sugar liquid. Lastly, add beaten egg whites and flavoring. Bake in quick oven (about 350°) for 30 to 35 minutes in layers. Frost with caramel icing.
Combine lemonade, milk and food coloring. Stir well. Fold in whipped topping. Pour into crust and freeze until firm, 4 hours or overnight. Garnish with lemon slices and whipped topping. Serves 8.
Melt and stir caramels and 1/3 cup milk. Mix cake mix, butter and 1/3 cup milk. Put 1/2 mixture in pan and press (will be stiff). Bake 10 minutes at 350°.
Cut round steak in 3-inch or 4-inch strips. Wrap steak around carrot and secure with toothpicks. Brown in fat in Dutch oven. Cut onions in rings and place on top of rolls. Salt and pepper to taste. Simmer until almost tender; remove from pan. Place quartered potatoes on bottom of Dutch oven. (If dry, add water.) Salt potatoes; place rolls back on top; continue cooking until potatoes are soft.
Mix first 4 ingredients and chill for 1 hour. Dip chicken in batter, then roll in flour. Brown in oil and drain. Serve with sweet and sour sauce.
Mix potatoes and onions; put in greased pan. Make sauce by mixing milk, butter, cornstarch, salt and pepper. Cook until smooth. Pour over potatoes. Bake 90 minutes at 360°, uncovered.
Sprinkle salt on squash and onion, place in colander. Let drain until moisture is gone. Add cornmeal, flour, egg and cheese (and bacon). Make into patties.
Mix together Oreo cookies and butter and press into 9 x 13-inch pan (save 2/3 cup for a topping). Place butter pecan ice cream (softened) on top of cookie crust. Pour syrup on top of ice cream and spread Cool Whip on top of syrup. Sprinkle crumbs on top of Cool Whip. Place in freezer and freeze.
Drain the cherries well. Melt caramels for 2 to 3 minutes in microwave. Make sure it is all melted. Cover cookie sheet with foil or wax paper. Dip cherries into melted caramel, set on cookie sheet and cool.
Roll dough into balls. Roll in sugar. Place ball 1 inch apart on cookie sheet and bake at 350° for 10-12 minutes. When done push hershey's kiss into center of each cookie.
Mix together; pour half into well-greased baking dish. Cover with grated cheese. Pour the rest of the batter over the cheese. Bake at 425° until brown.
Combine all ingredients in a large bowl. Mix thoroughly. Pack into a 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 1/4 hours.
Core cabbage heads and place in boiling water until leaves loosen. Pull apart leaves and cut out the vein. Mix all ingredients together except the puree, water and sugar. Place one heaping tablespoon of mixture on each cabbage leaf. Roll up and place open edge down in large roaster with lid. Layer cabbage rolls on top of each other. Pour equal parts of puree and water to cover cabbage rolls. Sprinkle with sugar. Cover roaster and bake at 350° for 3 to 4 hours. Makes approximately 2 dozen.
Melt butter in an 8-inch round glass cake dish in microwave, 30 seconds on High. Mix brown sugar into melted butter. Cook, uncovered, in microwave until sugar melts (about 2 minutes on High). Arrange pineapple slices and maraschino cherries in dish.
In a 2-quart bowl or container, combine all ingredients. Cover and refrigerate overnight to allow flavors to blend. Serve with sesame crackers. Makes about 7 cups.
Pour over bottom of 9 x 13-inch buttered pan cake mixed according to instructions and spread over coconut and nuts. Mix margarine, powdered sugar and cream cheese. Spread over top of cake, leaving 1-inch space around cake edge. Bake at 350° for 50 minutes.
Combine ingredients in a large saucepan; simmer 10 to 15 minutes. Serves 4.
Buy cookie dough and roll out thin. Cut with a Power Ranger cookie cutter. Bake as directed on package.
Thoroughly mix Bisquick and cheese. Add sausage and mix until smooth (will take quite a while). Shape into 1-inch balls. Bake on cookie sheet at 350° for 20 to 25 minutes. Can freeze after baking and heat to serve.
Dissolve jello in boiling water. Add strawberries and stir until dissolved. Add bananas and nuts. Drain juice from pineapple and add pineapple. Mix together and pour into mold. Top with sour cream.
Preheat oven to 375°. In ungreased 1 1/2-quart casserole, combine chicken, broccoli, soup, onion, mayonnaise, Worcestershire sauce, curry and salt. Mix well. Bake for 20 to 25 minutes or until hot and bubbly. If desired, sprinkle with cheese. Half each biscuit and arrange, cut side down, around edge of casserole. Combine egg, celery seed and salt and blend well. Spread over biscuits. Return to oven and bake for 25 to 30 minutes or until golden brown.
Mix ingredients. Soak 1 1/2 to 2 pounds boneless meat in marinade overnight. Cut into strips (1/8 to 1/4 x 1-inch). Lay strips on oven racks with the drip pan below and the door slightly open; roast for 5 to 6 hours at 150°. The meat will shrivel and blacken as it dries. Pat off any beads of fat. Cook the meat until it is chewy and flexible enough to bend without breaking. Do not overdry.
Place lettuce in a large 4-quart bowl. Top with green onions, celery and water chestnuts. Sprinkle peas over salad. Spread mayonnaise evenly over top. Sprinkle sugar, Parmesan cheese, seasoned salt and garlic powder over top of salad. Cover and chill in refrigerator overnight or 24 hours. Before serving, garnish with hard-boiled eggs, crisp bacon or tomato wedges. (Salad Supreme seasoning is nice, sprinkled over top, too.)
Place ribs in 4 quarts boiling water; boil 20 minutes. Drain.
Crumble the sausage and mix with cheese. Add biscuit mix 1 cup at a time. Form into small balls and place on an ungreased cookie sheet. Bake in a preheated 350° to 375° oven until light brown (13 to 15 minutes). Cooking may take a few extra minutes if balls are frozen. Serve warm. Makes 7 dozen.
Heat oven to 400°. Wrap raw bacon slices around Club crackers. Bake in broiler pan for 10 to 15 minutes.
Saute onion and green pepper in margarine for 3 minutes. Stir in flour. Add chicken broth gradually. Stir and cook over medium heat until thickened. Add pimentos, almonds, pepper, turkey and rice. Stir to combine. Turn into a 2-quart casserole and sprinkle cheese and paprika over top. Bake 30 to 40 minutes at 350°. Makes 6 to 8 servings.
Mix cream cheese, Cool Whip, sugar, vanilla and milk (may not need all the milk). Layer cake, pie filling and mixture. Refrigerate.
Cook and drain spinach. Combine with sour cream and soup mix. Cover with onion rings and bake 30 minutes at 350°. Serves 6.
Preheat oven to 250°. In bowl, mix egg white and the water until blended. Stir in nuts. Add remaining ingredients; mix well. Spread nut mixture in a single layer in jelly roll pan. Bake 40 minutes; stir. Reduce heat to 200°; bake 30 minutes longer. With fork, loosen nuts from pan. Cool. Store up to 1 month in covered container. Makes 4 cups.
Cream together sugar, cream cheese and margarine. Add eggs, one at a time. Add vanilla. Sift dry ingredients together. Add alternately with milk. Pour into greased 9 x 13-inch pan. Dot with jam. Cut through with a knife several times. Bake at 350° for 35 minutes. Serve warm.
Prepare rice. Heat sauce. Add salt, pepper and Italian seasoning (to taste) to sauce. Brown meat in a large skillet; drain off fat. In a large bowl, mix meat, sauce and rice together.
Sift the first 5 ingredients together in a large bowl. Make 3 holes in this dry mixture. In one add vinegar, in another add vanilla and the last add oil. Over all pour cold water and beat well. Bake in 2 (8 or 9-inch) cake pans at 350° for 35 to 40 minutes.
Drain beans and rinse in cold water; drain well. Add onion and green pepper, vinegar, oil, sugar, salt and pepper. Shake container. Refrigerate overnight for best flavor.