HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut hot dogs into bite-size pieces. Tear cheese into small pieces. Cook macaroni; drain. Stir in the hot dogs, cheese, vegetables and milk. Heat over medium heat. Cook and stir 10 minutes. Serves 4.
Boil first 4 ingredients for 5 minutes, then add soda. Pour over popped corn that is in a large pan. Mix so that all the corn is covered. Bake in oven for 1 hour at 250°. Stir every 15 minutes.
Whisk together olive oil, lemon juice, garlic, salt and pepper. Pour over tomatoes and 1/2 basil. Let stand 1 to 4 hours at room temperature. Before serving, add last half of basil. Serve with or over rice. Crusty rolls are good to dip in the juice and green beans compliment it.
Completely dissolve jello in the 1 1/2 cups boiling water. Combine 1 cup water and ice cubes to make 2 1/2 cups water and ice. Add to jello with the 2 tablespoons lemon juice. Stir for 2 minutes. Let stand until slightly thickened. Fold in pineapple and carrots. Chill.
Mix all ingredients (except jello) and cook until rhubarb is done. Take off heat. Then add strawberry jello and pour into containers. Let set overnight.
Melt together the oleo, marshmallows and jello. Pour over popcorn and shape into balls. You may use different flavors of jello. Pick the color to match the holiday!
Preheat oven to 350 degrees. Cream butter and sugar until fluffy. Add eggs one at a time, then add lemon flavoring. Mix well. Add flour and 7-up. Beat with electric mixer at least 5 minutes. bake in tube or bundt pan for 1 hour and 15 minutes or until done.
Place hash browns in 9 x 13-inch baking dish. (No need to thaw potatoes.) Break potatoes apart and mix in cheese cubes. Mix other ingredients together and pour over potatoes. Bake in 325° oven if using glass dish for 45 to 60 minutes.
Pour popped corn in the brown bag that has the other bag inside (double bagged). Put margarine, Karo syrup, salt and brown sugar in a cooking pot and cook at medium heat until it boils for 1 minute. Remove from the flame and add vanilla and then soda. Stir (it will foam), then pour over popped corn in the bag. Shake very well. Roll the bag top over the popcorn and put into the microwave for 1 1/2 minutes at High heat. Shake after removed and put back in for 40 seconds. Remove again and pour into a cookie sheet. Let cool and enjoy.
Cut around cabbage core. Put in large pot, cover with water, and bring to a boil. The leaves will come off. Mix ground beef, chopped onion, rice, ground sausage, 4 Tbsp. tomatoes and mix well. Remove cabbage leaves and cut out stems. Put two Tbsp. mixture on leaves and roll loosely. Place sauerkraut and dill seed in bottom of large kettle. Add green stuffed pepper in middle with cabbage rolls around. Add remaining tomatoes with 3 cups water. Cover and cook slowly for 2 hours. Serve with sour cream.
Mix all ingredients together. Store in refrigerator. Serve 1/2 cup of this mixture over 1 corn tortilla. Cook 3 egg whites and serve over tortillas and beans. Add 1 or 2 tablespoons fat-free sour cream.
Melt butter in a 2-quart saucepan. Remove from heat and add milk and vanilla. Mix sugar, dry milk and coconut. Mix well. Shape into balls and cool.
Mix everything and pour into greased and floured tube pan. Bake at 350° for 1 hour and 20 minutes.
Bring water to a boil. Add rice. Cover pan and remove from heat. Raisins can be added, if desired. In large bowl put Marshmallow Creme or marshmallows. Add pineapple. After the rice has stood for 5 minutes, pour over the marshmallows and pineapple. Let it sit for 10 minutes, then stir well. Nutmeg can be sprinkled over the top or mixed through. Let cool well. Whipped cream may be added before serving. This makes a large bowl full.
Sift dry ingredients together. Measure water in separate bowl. Add yeast and 1/2 teaspoon of flour mixture to water. Stir and set aside. Cut shortening into the remaining flour mixture. Add water mixture. Mix. Dump onto floured board and knead. Let rise. Knead again. Pinch off and shape into rolls. Brush with melted butter. Let rise. Bake in a 13 x 9 x 2-inch pan at 400° for 10 to 15 minutes or until golden brown.
Cook lasagna 12 minutes. Brown ground beef and drain fat. Add spaghetti sauce and tomato paste. Simmer 20 minutes.
Mix first 4 ingredients together; form balls. Chill. Very slowly melt semi-sweet baking chocolate. Dip frozen peanut butter balls into chocolate. Let cool on wax paper.
Brown meat; drain. Stir in pizza sauce, catsup and garlic. Press biscuits (20) into well-greased muffin cups. Spoon 1 to 2 tablespoons meat into each biscuit. Top with cheeses. Bake at 350° for 10 to 15 minutes.
Mix the crushed pretzels, melted margarine and 4 tablespoons of sugar together and pat into a 9 x 13-inch pan. Bake at 400° for 7 to 8 minutes. Don't overbake. Cool.
Thaw spinach and squeeze dry. Stir in soup mix, sour cream and mayonnaise until blended. Stir in spinach, chestnuts and onions. Cover; chill 2 hours. Stir before serving. Makes 4 cups.
Brown and drain grease from hamburger. Add all ingredients and simmer for 30 to 45 minutes or until done.
Mix puree, salt, water and bay leaves together in 1 1/2 to 2-quart saucepan. Bring to slow boil and simmer 15 minutes. Dig out bay leaves and discard; add lemon Jell-O to hot mixture and mix thoroughly to dissolve completely. Add vinegar. Pour aspic into a flat container so it will chill more quickly; when slightly jelled, fold in minced onion. You may leave the aspic in the container or pour into individual molds and allow to set completely. Serve on lettuce leaf or your choice.
Saute onion and green pepper in the oil until soft. Add ground beef and seasonings, stirring until meat loses its pink color. Stir in the cooked rice, the tomatoes and the Worcestershire sauce. Mix thoroughly. Reduce heat and simmer, covered, for 15 minutes.
In large pan, slightly beat egg yolks and 2 egg whites. Add sugar, sour cream, raisins, cinnamon and nutmeg. Cook until thick. Pour into baked shells and cover with meringue. Bake in 350° oven for 15 to 20 minutes or until meringue is lightly browned.
Soften cheeses and mix together. Add bits, Worcestershire sauce and garlic. Form into ball and roll in pecans. Wrap in plastic wrap. Place in refrigerator until ready to serve.
Combine the two sugars. Cook over moderate heat, stirring frequently, until mixture boils. Remove from heat. Stir in the peanut butter. Mix well. Add Rice Krispies. Press into buttered 13 x 9-inch pan. Melt chocolate bits and scotch bits over hot, but not boiling water. Blend well. Pour evenly over Rice Krispies mixture. Cool until firm.
Beat milk, cream cheese and peanut butter together until smooth. Stir in container of Cool Whip. Pour into graham cracker or chocolate pie crust. Garnish with chocolate syrup.
Cook the onion in the bacon grease in a medium skillet until clear. Add the peas and tomatoes. Season to taste. Cook approximately 5 minutes over medium heat.
Cream first 5 ingredients. Add the next 4 ingredients. Add the last 4 ingredients. Bake at 350° for 15 minutes.
Mix all ingredients with mixer. Put in 9-inch unbaked pie shell. Bake at 425° for 45 to 55 minutes.
Pour sour cream into small mixing bowl. Add party dip mix. Stir and chill for 5-10 minutes.
Drop 2 eggs into a quart jar with screw top. Add sugar, oil and wine. Screw on top and shake 20 times or until well blended. Add salt, flour and baking powder. Screw on top and shake 40 times. Pour into greased 8 x 10-inch or 7 x 11-inch pan. Ground walnuts can be sprinkled on top of batter. Bake 20 minutes at 375°. Cool. Cut into squares.
Combine sugar, margarine and milk and bring to a boil in saucepan. Cook 10 minutes, stirring often. Stir in remaining ingredients and spread mixture into buttered 12 x 8-inch or 9 x 9-inch pan. Cool and cut into squares.
Mix and boil for 1 minute. Makes enough for 10 chicken halves and can be stored in refrigerator.
Mix all ingredients together well. Pour into two 9-inch cake pans. Bake at 350° for 25 to 30 minutes.
Put all ingredients, except nuts, in large mixer bowl and beat on medium speed (number 6 or 7) until well blended and the batter is smooth. Grease a 14 x 10 x 2-inch pan with pancoat. Pour batter in pan and sprinkle nuts over top of batter. Bake at 350° for 35 to 40 minutes. Test cake for doneness before removing from oven. Remove from oven and while cake is still hot, stick over entire top of cake with a fork. While cake is still hot, drizzle glaze over the entire top.
Cook peaches, sugar and 1 stick oleo until tender. Add extract. Melt 1/2 stick oleo in baking dish. Then mix flour, 1 cup sugar and milk. Pour over peaches. Do not stir. Bake in 350° oven for 45 minutes or until brown.
In a large bowl combine the peanut butter and marshmallow cream. Add cereal and stir until until well coated. In small microwave safe bowl combine chocolate chips and shortening. Microwave uncovered for 1-2 minutes or until chips are melted. Stir until smooth. Roll cereal mixture into tiny balls. Dip in chocolate. Place on a wax paper lined pan. Refrigerate until set.
Drain liquid from whole corn into a cup. Beat eggs slightly in large bowl; stir in corn plus 1/4 cup corn liquid. Add cream-style corn, evaporated milk, melted butter, onion, salt and pepper. Fold in crackers and diced cheese. Spoon into greased 8-cup baking dish. Bake in slow oven at 325° for 1 hour or until set. Let stand 5 minutes. Makes 6 servings.
Mix the first three ingredients together and pat in a 9 x 13-inch pan. Bake at 375° for 15 minutes. Let cool.
Saute spinach in butter. Add onion, cottage cheese, salt, pepper and eggs. Mix. Add cheese. Place in greased 8 x 8-inch pan. Bake at 350° for 45 minutes until firm.
Use electric mixer to blend all ingredients. Store in large crock. Can be refrigerated a couple of weeks. Serve with crackers.
Dissolve jello in the boiling water. Add pear juice, salt and vinegar. Pour half of this mixture into an 8-inch jello mold. Chill until firm. Chill remaining jello until cold and syrupy. Put the syrupy jello in a bowl and whip until frothy. Have cream cheese at room temperature; cream together with ginger. Fold into whipped jello gradually. Fold in the pears. Pour over first half of chilled jello which should be well set by now. Chill.
Mix sauerkraut and sugar and let stand 1/2 hour. Mix remaining ingredients with sauerkraut and sugar. Refrigerate about 12 hours. Stir through occasionally.
Cook kielbasa and cut in chunks or small pieces. Simmer onion, then add ketchup, brown sugar, mustard and vinegar. Mix all ingredients together. (A crock-pot can be used.)
Stir together cornmeal, flour, baking soda, sugar or honey and salt. Add buttermilk or yogurt, oil and egg yolk. Blend well. Beat egg whites until stiff and fold in. Let batter stand for 10 minutes. Bake on hot griddle, turning once. Makes about 16 (4-inch) pancakes.
Mix together and boil five minutes the sugar, raisins, shortening and hot water. Then add spices and mix well. Allow to cool to lukewarm. Then add the beaten egg. Sift dry ingredients and add to cooled mixture. Stir well. Add dates and nuts. Mix well. Spread in a greased and floured jelly roll pan. Bake at 350° for about 25 to 30 minutes. Frost and cut into squares.
Combine eggs and pumpkin. Add sugar, salt and spices to mixture. Stir in milk. Add molasses and blend. Pour into crusts and bake at 375° for 40 to 45 minutes.
Blend sugar, flour and salt with milk; stir constantly. Cool on low heat until thick. Add beaten egg yolks. Remove from heat. Add vanilla and coconut. Cool, then pour into a pie shell.
Drain off all water from tuna. Separate and mash tuna with a fork. Mix all ingredients. Add small amount of Miracle Whip at a time, just enough to hold mixture together. Chill in refrigerator. Place chilled lettuce leaves on plates. Add tuna salad (a nice size serving) in middle of lettuce. Arrange sliced fresh orange, pear halves, tomato wedges, sliced avocado and few ripe olives to garnish. Serve with crisp crackers.
Mix sausage, bread crumbs, peppers, mushrooms and onion. Put in loaf pan. Beat eggs and add milk. Pour over sausage mixture. Sprinkle cheese on top and refrigerate a couple of hours. Bake at 350° for 55 minutes.
Spray bottom of a 13 x 9 x 2-inch pan. Place the dried beef over (coating) the bottom of the pan. Place the chicken on top of the dried beef. Mix the sour cream and soup together; pour over the chicken breasts. Cover with foil and bake for 1 hour at 325°; remove foil and bake for another hour.
Layer all ingredients in order in large bowl and chill for 24 hours. Mix and serve.
Mix all ingredients together. Work dough. Pinch and roll 2-inch ball. Stand 5 minutes on board. Roll flat with rolling pin. Prick with fork. Fry in hot deep shortening. Cook quickly for 5 seconds. Turn once and cook 5 seconds on other side.
In large bowl, mix cake mix, 1 egg and butter until crumbly. Press on bottom of sheet cake pan. In another bowl, add cream cheese and gradually add sweetened condensed milk and 2 eggs. Add pumpkin pie mix. Pour over crust. Bake at 350° for 30 to 35 minutes.
In large mixing bowl, combine all ingredients. Let stand 15 minutes. Pour into four 9-inch foil pie pans. Place in freezer until frozen solid. Wrap tightly or place in large Ziploc bag. Keep frozen until ready to use. To bake, remove from pan and place in an unbaked pie shell. Cover with top crust and seal. Bake at 400° for 60 minutes or until golden brown.
Wash fillets and remove any skin, fins or imperfections. Pat dry. Season liberally with Cajun seasoning. Place in shallow dish. Mix approximately equal amounts of soy sauce, oil and wine (plus any other desired flavors). Make enough to cover the fillets about halfway up. Pour over fillets. Turn after 10 minutes. Let marinate about 20 to 30 minutes.
Boil first four ingredients to soft ball stage. Cool. Add butter, vanilla and chopped nuts. Beat. Pour into buttered pan.
Heat oven to 425°. Combine seasoning ingredients; press evenly into roast. Place on rack in a shallow pan. Roast approximately 45 to 50 minutes for medium rare to medium doneness. Remove roast when meat thermometer registers 140° for medium-rare or 155° for medium. Sprinkle with cheese. Let stand 15 minutes. Slice and season with salt. Makes 8 to 10 servings.
Sift meal and sugar together. Melt butter and remove from heat. Cool slightly. Add cornmeal, sugar, vinegar, lightly beaten eggs and vanilla. Pour into unbaked pie shell. Bake at 350° until set, about 30 to 40 minutes.
Brown the ground beef in a skillet; drain off all drippings and place in a casserole dish. Put zucchini over meat. Peel tomatoes, quarter, shave out most of seeds, then slice to cover zucchini layer. Top with diced onions. Add a layer of Velveeta. Top with buttered bread crumbs. Bake, uncovered, for 45 minutes at 350°.
In a 3-quart saucepan, cook spinach according to package directions; drain well and return to saucepan. Add cream cheese and stir until blended. Add remaining ingredients and stir until well combined. Put mixture into a greased 1 1/2-quart casserole. Set casserole in a preheated 350° oven and bake until mixture is hot throughout, 20 to 30 minutes. Makes 6 to 8 servings.
Preheat oven to 450°. In a bowl, combine biscuit mix, cheese and garlic. With a fork, stir in milk just until moistened. Drop by rounded tablespoonfuls onto a lightly greased baking sheet. Bake for 9 to 11 minutes or until golden brown. Combine butter and garlic powder; brush over biscuits. Yield: 1 dozen.
Combine green onion and chicken broth in 5-quart saucepan. Bring to boiling over high heat. Gradually stir the tortellini into the broth. Reduce the heat to medium-high. Cook 3 minutes. Gradually stir in the pea pods. Continue cooking for another 3 minutes. Stir in pesto sauce. Serve.
Slice hot dogs. Boil water for macaroni, put hot dogs and macaroni in boiling water. Cook until macaroni is done. Drain. Return to pot. Pour in soup, chili and cheese from package. Stir. Heat until warm. If mixture looks thick, add a little more water. (I assume that since he had only one pot, the water from the macaroni was not totally drained.) Divide between 4 dishes. Sprinkle crushed potato chips on top if you want. Served with a salad it makes a quick, tasty meal.
Cook pasta, drain and rinse well with cold water. In a large bowl, mix the next four ingredients. Dice and add the remaining ingredients. Add the tomato after mixing in other ingredients. Toss in pasta and mix well. Cover and refrigerate. Make the day before serving.
Mix the graham cracker crumbs and one melted stick of the butter. Spread crust into a 13 x 9 x 2-inch pan. Press flat. Beat the remaining 2 sticks of softened, not melted, margarine, powdered sugar, vanilla and eggs at high speed for 2 to 5 minutes. Spread the egg mixture over the crumbs. Layer the sliced bananas over the egg mixture. Spread the pineapple over the bananas. Top with Cool Whip. Garnish with chopped nuts and maraschino cherries. Let chill 24 hours. Enjoy!
Soften butter and add sugar. Beat until smooth. Add 2 egg yolks, salt, baking powder and vanilla and beat. Use enough milk with flour for consistency. Beat egg whites and fold into mixture. Bake in 2 cake pans (buttered and floured) for 30 minutes at 350°.
Mix all ingredients together except the pudding mix. Sprinkle it on last and blend thoroughly. Chill.
Brown and drain ground beef and onion. Mix and bring to a boil the next 5 ingredients. Combine with beans. Bake 40 minutes at 350°, uncovered, or can be put in crock-pot.
Mix softened cream cheese with dry Italian salad dressing mix. Set aside. Cut bread into small circles. Spread cream cheese mixture on each circle. Top with a slice of cucumber. Sprinkle with paprika and garnish with fresh parsley (optional).
Melt together butter and peanut butter. Sift powdered sugar over Rice Krispies; mix. Add melted mixture to powdered sugar mixture. Mix well; make into balls, then stick a toothpick into each ball. Freeze overnight. Melt together chocolate chips and paraffin. Dip frozen balls into chocolate. Remove toothpicks and serve. Yummy!
In skillet, brown garlic in 1/4 cup of oil. Add clams and one clam can of water. Add parsley, salt and pepper and bring to a boil for 3 to 4 minutes. Turn off heat. Cook linguine according to package directions. Drain. Serve clam sauce over linguine.
Brown steak in oil. Add soy sauce, broth and mushrooms. Simmer 30 minutes. Add celery, onions and water chestnuts. Cook 20 minutes and add bean sprouts. Bring to a boil. Mix water and cornstarch together. Stir into mixture and cook until thickened. Serve over rice or chow mein noodles.
Combine all above ingredients in a mixing bowl, press into hamburger patties and place in a baking pan. Cook at 350° for 45 minutes. Drain grease, then smother them with gravy of your choice. Bake again for 15 minutes.
Mix 1/2 cup melted butter and graham crackers. Pat into bottom of 13 x 9 x 2-inch pan. In mixing bowl, beat eggs until light. Add powdered sugar, softened butter and vanilla. Beat 5 minutes and spread on crumbs. Chill 30 minutes. Put on pineapple and bananas. Cover with Cool Whip and sprinkle with nuts.
Saute chopped onion in oil. Wash and cut haddock. Dry on paper towels. In plastic bag, put flour, paprika and garlic salt. Place fish in bag and shake until fish is well coated. Wash and drain spinach. Place in roasting pan and add 1 teaspoon salt. Put onion on the spinach, then arrange fish on top. Add hot water and juice of lemon. Bake at 350° for 50 to 60 minutes.
Mix all ingredients and shape into dog bones (you can use bone shaped cookie cutter). Bake at 300° for 1 hour. Makes 48 bones.
Add juice from artichokes with 1/2 teaspoon curry powder and 1/3 cup mayo; toss all together. Make 24 hours before serving. Will keep in refrigerator for weeks. Delicious.
Cream butter; add sugar and well-beaten egg. Stir in milk and vanilla. Sift dry ingredients (salt, flour and baking powder) and add gradually. Stir in peanuts. Place on buttered cookie sheet by teaspoon. Bake in moderate oven for 8 minutes.
Rim the top of an 8-cup measuring bowl with the stick of butter. Place the remaining butter in the bottom of the bowl. Add sugar, salt and water and microwave for 7 to 8 minutes. Do not stir. Continue adding 30 second cook times until the mixture is a light golden brown in color, about 3 minutes. While the candy is cooking, line a cookie sheet with aluminum foil and spread the chopped nuts evenly on the foil. When the candy is done, pour the mixture over the chopped nuts. Do not scrape the excess syrup out of the measuring bowl. When pouring the candy syrup on the foil and nuts, make sure to allow the candy to flow around all the nuts. Let stand until candy is firm and cool.
Saute the five ingredients after the chicken. Mix together the soups and salsa. Layer the ingredients; spaghetti, chicken and sauce.	Top with 10 oz. pkg. of shredded Longhorn cheese. Bake uncovered at 350° for 30 minutes.
Mix confectioners sugar and cocoa in greased 8 x 8-inch glass baking dish. Add evaporated milk and butter; do not mix. Microwave on High for 2 minutes or until butter is melted. Stir until mixed. Add vanilla and pecans; mix well. Spread evenly in dish. Chill for 1 hour. Cut into squares. Yields 24 ounces.
Saute celery and onion in butter. Add soup, rice and mushrooms and cook in covered casserole for 45 minutes at 350°. This amount serves 4; can be doubled. Mushroom liquid can be saved to reheat rice in if any left over.
Saute eggplant and zucchini in some oil until tender (7 to 8 minutes). Transfer to large Dutch oven. Saute onions, garlic and peppers until tender (10 minutes). Transfer to the Dutch oven. Add both types of tomatoes, spices and parsley. Cook, uncovered, for 30 minutes, stirring often. Add kidney beans and peas; cook another 15 minutes. Stir and adjust seasonings. Garnish with sour cream and/or grated Cheddar or Monterey Jack cheese. Yields 6 to 8 servings.
Preheat oven to 400°. Lightly grease 2 cookie sheets. Sift the flour and salt into a small bowl and set aside. In a medium-size saucepan boil the water and butter. Reduce the heat to low and add the flour all at once. Stir vigorously with a wooden spoon and cook and stir until mixture forms a ball. Remove from heat and cool about 3 minutes. Beat in eggs, one at a time, until smooth after each addition. Drop mixture by heaping tablespoonfuls onto the cookie sheet, about 3 inches apart. Bake 30 to 35 minutes or until golden brown and puffy. Turn off the oven. Slit or slice the top off each cream puff and return to the oven for about 3 minutes to dry the inside.
Cook noodles according to package directions; drain. In a large skillet, saute onions and green pepper in margarine 3 minutes or until tender. Add beef and cook until no longer pink. Drain excess fat.
Drain fruit cocktail; save juice. Soften gelatin in juice. Melt over hot water. Combine all ingredients, pour into mold or bowl and chill.
Cook in crock-pot 4 to 5 hours until thick. Stir often.
Place ham on rack in large shallow roasting pan. Bake in slow oven at 325° for 1 1/2 hours. Trim off skin and excess fat. Mix preserves, mustard and wine in small saucepan. Heat slowly, stirring often. Brush ham with glaze. Continue baking, brushing with glaze 1 hour or until richly glazed.
Mix artichokes, chicken and mayonnaise together. Place in a baking dish. Bake 35 to 40 minutes at 350°. Serve with crackers.
Cook onion, celery, green pepper, hamburger, chili powder, 2 teaspoons salt and pepper in oil. Add tomato soup and garlic. Put in casserole.
Place pizza sauce on muffins and put on a baking sheet. Set oven at 350°. Add cheese and topping to muffins. Bake for 10 to 15 minutes. Take off pan and cool before eating.
Cook over low heat until cheese melts. Pour into 2-quart casserole dish. Bake 1 hour in a 350° oven.
Mix lemon juice, cheese, curry and mayonnaise. Mix soup, sour cream and artichokes (cut in bite size pieces) together. Cover bottom of 9 x 13-inch pan with croutons (enough to cover bottom of pan). You can use cubed, seasoned stuffing. Place cooked chicken (cut in pieces) on top of croutons. Pour sour cream and cheese mixture over chicken. Sprinkle with paprika. Bake 30 to 40 minutes at 350°.
Mix all ingredients thoroughly. Shape into balls the size of a walnut. Brown in 1/4 cup hot fat or vegetable oil. Remove meat balls and make gravy. Return meat balls to gravy; cook 15 to 20 minutes. Makes 6 to 8 servings.