HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute onion; add beef and brown. Add sauce. Combine beef mixture and cooked macaroni. In a large casserole dish, layer macaroni mixture, then cheese, then pepperoni. Repeat. Bake at 375° for 20 minutes.
Mash potatoes and season as for mashed potatoes. Mix cream cheese and onion dip with potatoes. Add milk if needed to make them nice and fluffy. Put in casserole; sprinkle with shredded cheese. Dot with butter. Bake at 350° for 30 to 35 minutes. You can make this ahead of time and freeze for at least a month.
Mix the first 3 ingredients well. Melt the chocolate chips and wax in a pan over water. Roll first mixture into balls. Dip in melted chocolate with toothpick. Makes about 60 balls.
Preheat oven to 375°. Spray a six count muffin pan heavily with vegetable oil spray. Mix together 1 Tbsp. each of baking mix and wheat bran and sprinkle over the sprayed muffin pan, coating each cup well. This will prevent sticking. Mix the remaining ingredients by hand with a wire whisk until blended. Divide the mixture evenly into the six muffin cups. Bake for approximately 20-25 minutes. To test if done: They should be browned and done when a wooden toothpick inserted in the center comes out clean.
In medium bowl, beat together cheese, sugar and vanilla. Fold in chopped chocolate. Set aside several berries for garnish. If using strawberries, thinly slice remaining berries. Cut cake horizontally into 3 slices. Place bottom slice on a serving platter. Drizzle with half of the coffee. Spread with one-fourth (or about 1/3 cup) of the cheese mixture and top with half of the berries. Spread bottom of center cake slice with another one-fourth (or about 1/3 cup) of the cheese mixture and place, cheese side down, on top of berries. Drizzle with remaining coffee. Repeat layers of cheese mixture and berries. Spread bottom of top cake slice with remaining cheese mixture and place cheese side down on top of berries.
Preheat oven to 400° to 450°. Put oil in iron skillet (small) and put in the oven to heat. Mix milk, egg, mayo and meal in bowl. Pour hot grease from skillet into mixture and stir. Pour into skillet and return to oven. Bake until brown.
Preheat oven to 375°. Beat margarine or butter with an electric mixer on medium speed for 30 seconds. Add 1/2 of flour, the sugars, egg, vanilla, baking powder and soda. Beat until mixed good. Beat in remaining flour. Stir in cereal, coconut and raisins. Drop by rounded teaspoonfuls onto an ungreased cookie sheet. Bake at 375° for 8 to 10 minutes. Cool on cookie sheet 1 minute. Remove and cool on rack. Makes about 54.
Separate eggs (use egg whites for meringue). Place all other ingredients in a double boiler and cook until thick. Pour into baked pie shell and cover with meringue and brown.
Roll a slice of cheese inside of chicken breast. Wrap with 2 strips of bacon. Secure with toothpicks. Pour cream of mushroom soup over the chicken. Bake uncovered in a casserole at 350° for approximately 1 hour.
Drain and empty beans into a bowl. Add the peppers, onions, sugar and mayonnaise; toss lightly. Chill. May be served on lettuce with fried chicken.
Mix well in large bowl. Bake at 350° for 20 minutes in shallow pan. Serve with rye bread and Thousand Island dressing.
Soften gelatine in cold water; place bowl over boiling water and stir until gelatine is dissolved. Cool and beat into mayonnaise. Add other ingredients.
Mix all together and serve as dessert. Substitute mandarin oranges and orange jello, if desired. Delicious and easy.
Combine cornbread mix and salt in a 2-quart saucepan. Gradually stir in milk until smooth. Cook over medium heat, stirring constantly until very thick, about 3 to 5 minutes. Blend 1/2 cup cooked mixture into egg yolks. Blend in remaining cooked mixture until smooth. Fold in egg whites. Bake in greased round 1 1/2-quart casserole at 350° for 30 to 35 minutes or until knife inserted in center comes out clean. Serve immediately.
Grease and flour 2 tube pans (makes 2 cakes). Soak poppy seed and extract in buttermilk overnight. Cream butter and sugar. Beat in egg yolks. Add flour, baking powder, baking soda and salt. Blend well. Beat egg whites until stiff and fold in. Pour 1/2 of mixture into pans. Add sugar/cinnamon mix to each pan. Add rest of batter on top to each pan. Bake 40 to 45 minutes at 350°.
Mix all ingredients. Put in casserole in 275° oven for 5 hours or cook in crock-pot for 5 hours or low.
Cream margarine and brown sugar until fluffy. Add flour, salt and soda. Stir into creamed mixture. Add oats and water. Mix until crumbly.
Whisk lemon juice and sugar until sugar is dissolved. Add egg yolks and whisk well. Then add oil, 2 tablespoons at a time, whisking well after each addition. Pour over tossed spinach and strawberries. Serve.
Put grease in frying pan. Add flour and milk. Mix slowly (you must mix every minute). After mixing, add a tad of water. How many does it serve? It depends on how much you use. After all other ingredients, add meat.
Mix all ingredients thoroughly. Heat lightly greased 6-inch skillet. Pour slightly less than 1/4 cup batter into skillet for each shell. Lift and tilt skillet to spread batter. Brown on one side, flip and brown other side. Keep warm until served. Serve with your favorite taco ingredients and sauce. Makes 10 to 12 shells.
Combine ground beef and pork, onion, bread crumbs, egg, salt, pepper, pickle juice and 1/2 cup of the dill pickles. Shape into loaf and place in roasting pan.
In a 1 1/2-quart casserole, blend soup, milk, mustard and pepper until smooth. Stir in 1 1/2 cups of cheese. Bake at 350° for 20 minutes. Top with French fried onion rings and remaining 1/2 cup of cheese and bake 10 minutes more.
Place tamarind in small bowl and pour the boiling water over it. Stir and mash to separate and dissolve in water. Discard the seeds and fiber. Make to puree.
Beat eggs. Add sugar, flour, both milks, coconut and butter. Pour in raw pie crusts and bake at 275° until done in center. Makes 4 to 8 pies according to size.
Slice onion. Separate into rings and saute. Spread one side of bread with butter. Beat eggs slightly. Add milk, Worcestershire sauce and salt; blend. Place 4 slices bread in single layer in buttered 1 1/2-quart casserole dish. Trim if necessary. Top with layers of 1/2 onion rings, melted butter, tuna and cheese. Repeat to make 2 more layers. Pour egg mix over top with Parmesan and paprika. Cover and chill at least 1 hour or overnight. Bake, uncovered, at 350° for 45 minutes or until golden.
Place pork chops in baking pan. Salt and pepper lightly. Then sprinkle with brown sugar. Mix tomato soup and catsup together and pour over pork chops. Bake at 350° for 45 to 60 minutes.
Combine and sift together flour, soda, cinnamon, salt and sugar. Break eggs in small bowl; add oil and vanilla and beat together. Then add to sifted ingredients together with pineapple, grated carrots and pecans. This makes a stiff mixture and it is best to fold the flour, etc., by hand. Pour batter into greased tube pan and bake in preheated 300° oven for 1 1/2 hours.
Crumble sausage in medium-sized heavy skillet and cook over medium heat until brown, stirring occasionally. Drain well. Spread bread cubes in a buttered 12 x8 x 2-inch baking dish and top with sausage and cheese. Combine eggs, milk and seasonings. Beat well and pour over cheese. Cover and refrigerate overnight. Bake at 350° for 30 to 40 minutes or until set. Serves 6 to 8.
Combine all undrained fruits with the coconut and lemon juice. Sprinkle dry pudding over and toss lightly; chill overnight. Add bananas before serving if desired.
Place butter in 3-quart casserole. Microwave (High) 45 to 60 seconds or until melted. Mix in remaining ingredients except nuts. Add nuts, stirring to coat. Microwave (High) 7 to 9 minutes, or until butter is absorbed, stirring 2 to 3 times during cooking. Spread on paper towel-lined baking sheet to dry. Store nuts in tightly covered container. Makes 4 cups.
Place potatoes on bottom and up sides of 8 x 12-inch casserole. Bake, uncovered, at 400° for 10 minutes. Brown beef in large chunks; drain. Place beef, broccoli and tomato in potato shells.
Mix water, jello, strawberries, pineapple and nuts. Put 1/3 of mixture in a 9 x 13-inch pan. Chill 1 hour. Spread sour cream over chilled mixture. Slice bananas over sour cream in a single layer. Pour remaining jello mixture over top. Chill until firm.
Arrange asparagus in bottom of Pyrex dish (greased). Layer with peas. Repeat if needed. Add soup and pour over asparagus. Sprinkle cheese over top. Bake at 350° for 45 to 50 minutes.
Slice all into a crock-pot. Add water to cover and favorite seasonings to taste. When chopping potatoes, slice across for oval shape when done. Cover. Let cook for about 3 hours on high.
In mixing bowl, dissolve yeast in warm water. Add milk, sugar and salt. Beat in rest of ingredients with rotary beater. Cover and let rise in warm place (85°) about 1 1/2 hours. Stir down, cover and set in refrigerator overnight. Stir down again when ready to use. Pour onto hot waffle iron. Bake until brown and crisp, 3 to 4 minutes. Makes about 8 (7-inch) waffles.
Put apples in glass oblong baking dish. Mix margarine, sugar and egg together. Set aside. Lay trimmed loaf bread over top of apples. Take the mixture you set aside and spread over top of bread. Bake in oven at 350° until golden brown, about 30 minutes. Serves 8. Best when served hot with ice cream.
Thaw spinach; squeeze out excess water and flake and mix into sour cream mixture. Serve with chips and crackers.
From 12 slices of bread, cut 12 doughnuts and holes with doughnut cutter. Fit scraps of bread in the bottom of a 13 x 9 x 2-inch baking dish. Layer the cheese, then broccoli, then ham on top of the bread. Arrange doughnuts and holes on top. Combine the eggs, onions, salt and dry mustard; pour over bread. Try to moisten each doughnut and hole. Cover and refrigerate for 6 hours or overnight. Bake, uncovered, at 325° for 55 minutes. Let stand 10 minutes before cutting. Serves 12. Can substitute chicken for ham.
Drain pineapple; reserve 3/4 cup liquid. Combine dry ingredients in heavy saucepan; add pineapple juice. Cook, stirring constantly, until thickened. Remove from heat; stir in lemon juice. Layer fruit, crumbs and cheese in buttered 2-quart casserole (pour on sauce before adding last layer of crumbs and cheese). Cover and bake in 350° oven about 1 hour, or until apple slices are tender.
Allow cream cheese to become room temperature; blend in mayonnaise until creamy. Stir in pineapple and hold back some of the juice; add to desired consistency. Stir in nuts. Serve with party crackers.
Add ingredients to bowl. If desired, pineapple sherbet may be added for creamy punch.
Combine ingredients. Put in large mold. Let chill overnight. Unmold and garnish with parsley and pecan pieces. Serve with assorted crackers. This makes a large mold and is good for serving a large crowd.
Baste roast with A.1. steak sauce. Sprinkle with salt, pepper, oregano and flour. Brown in hot oil and add beer, soup and onion mix. Add mushrooms. Cook until tender, about 1 to 1 1/2 hours. Also can bake at 350° the same amount of time. Can also be cooked in crock-pot.
In large Dutch oven, slowly brown the chops in heated oil. Drain off excess oil. Sprinkle chops with salt, chili powder and black pepper. Add the rice, onions and chopped green peppers. Pour in the tomatoes with liquid, breaking the tomatoes into pieces with a wooden spoon. Cover and bring to boiling over high heat. Reduce heat and simmer 35 to 40 minutes, stirring occasionally. Add the pepper rings and cook 2 minutes longer or until the rice and meat are tender. Sprinkle with the cheese. Transfer to serving platter, arranging the chops and pepper rings over the top. Makes enough for 4 servings.
Combine veggies, cheese and bacon. Mix mayonnaise, sugar and vinegar. Add mixture to veggies. Chill for 2 hours.
Prepare Chicken: Coat and rub both sides of each breast with garlic and lemon pepper. (Use more or less, depending on size.) Let stand 15 to 20 minutes, covered.
Cream margarine; add sugar gradually. Add unbeaten eggs, one at a time. Add dry ingredients alternately with sour cream, ending with dry ingredients. Add flavoring.
Mix together all but last ingredient and spoon into a greased casserole dish. Sprinkle with crushed Ritz crackers. Bake at 350° for 20 minutes. Serves 4 to 5.
Beat eggs until frothy. Add all other ingredients except Cool Whip. Mix. Fold in Cool Whip. Pour in container that comes with the ice cream freezer. Add enough milk to fill container.
Combine first 4 ingredients in a medium bowl; cut in shortening with a pastry blender until mixture is crumbly. Add sweet potatoes and milk, stirring just until dry ingredients are moistened. Turn dough out onto a heavily floured surface; knead lightly, 8 to 10 times. Roll dough to 1/2-inch thickness; cut with a 2-inch round cutter. Place on a lightly greased baking sheet and bake at 400° for 15 minutes or until golden brown. Yield: 1 dozen.
Thinly layer all ingredients in order given, preferably in an oblong Tupperware dish. After making, let chill in refrigerator for about 30 minutes. Serve with nacho chips.
Thaw broccoli and chops or buy chopped. Heat oil and toss in broccoli and onion. Cook until tender (5 to 10 minutes). Add 1 can mushroom soup and heat to boiling, stirring constantly. Reduce heat and stir in cheese, salt and cooked rice. Milk may be added if too thick. Put in baking dish and top with grated cheese. Bake at 350° until bubbly.
In bowl, combine all ingredients, except butter. Melt butter in skillet. Pour egg mixture in skillet and fry. Stir. When eggy, take out.
Mix the dry Bisquick, cheese and then sausage. Roll into balls 1-inch in diameter and then mash in center with finger. Bake at 350° for 12 to 15 minutes. Serves 36.
Mince salmon and add 4 tablespoons melted butter, bread crumbs, salt, pepper and 3 beaten eggs. Make into a loaf; set loaf pan into a pan of water. Bake in a 350° oven for 1 hour.
Mix in large bowl, eggs, spinach, ham, and mushrooms. Pour into pie shells. Sprinkle cheese on top. Bake at 300 degrees for 50 minutes. Can be frozen after baking. Serve with salad!
Mix all ingredients. Refrigerate overnight, if possible, or at least 2 hours. Serve with raw vegetables.
Brown onions and celery in margarine. Add cooked beef. Add remaining ingredients. Simmer for 20 minutes. Serve on hamburger buns.
Mix all ingredients well. Roll very thin and cut with cookie cutter and bake in a 350° oven for 10 to 15 minutes. Cool and store in an airtight container.
Saute onions and peppers. Combine other ingredients. Place in a Pam-sprayed casserole dish. Bake at 350° for 40 minutes. Top with cornflake crumbs.
Pour buttermilk over bran flakes. Let soak for 5 minutes. Add sugar, eggs, oil and rest of ingredients. Mix well. Spoon into paper baking cups or well-greased muffin tins. (If I have some applesauce, I add 1/2 cup, or orange marmalade.) Bake at 400° for 15 to 20 minutes. Makes 30 large muffins.
Combine onion soup and other ingredients and pour over chicken. Place a large sheet of foil into shallow 10 x 12-inch pan. Foil should be overlapping to cover all of chicken to make a complete seal.
Cook squash. Mix eggs, butter and seasonings. Add other ingredients. Top with cheese. Cover and bake at 350° for 30 minutes.
Scald milk, butter, salt and sugar; put in squash. Put yeast in warm water and dissolve. Add milk mixture when cool. Add flour. Knead and make into biscuits. Let rise to double size. Bake for 30 minutes at 350°.
Peel potatoes and slice thin. Fry bacon slowly. Lay on paper towel to absorb grease. Brown onion in bacon grease. Add flour, sugar, salt, celery seed and pepper. Cook over low heat; stirring until smooth. Remove from heat. Stir in water and vinegar. Heat to a boil, stirring constantly. Boil 1 minute. Cut the bacon into small pieces and add to mixture. Also stir in potatoes. Remove from heat. Cover and let stand until ready to serve.
Whip eggs. Mix in sugar and butter. Add whipping cream. Blend in sifted flour. Pour into greased cake pan(s). Bake at 300° for 1 hour.
Mix ingredients in order given. Fry on both sides until golden brown. Serve with syrup on hot cakes.
Cut beef into cubes and place in casserole. Combine soups and water. Pour over beef, stirring to blend. Bake at 250° for 3 hours. Serve over cooked noodles or rice.
Pour pie filling into greased 8 x 8-inch cake pan. Sprinkle dry cake mix over top of cherries. Pour melted margarine over cake mix. Sprinkle nuts on top. Bake at 350° for 35 minutes.
Melt butterscotch morsels over medium heat, stirring constantly. When melted completely, add noodles, mixing well. Drop mixture by spoonful onto wax paper. Cool and eat.
Add 3rd mixture slowly to 2nd mixture. After 20 minutes, add the 1st mixture. Bake 30 minutes at 350°. Top with Cool Whip.
Cook pork and chicken in enough water to simmer. Simmer covered until simmered. Skin meat from bones. Strain broth and skim off fat. Save for use. Heat chicken fat or margarine in large heavy skillet. Add onion and cook gently until tender.
Cook sugar, water and Karo until it threads from spoon. Add peanuts and cook until they stop popping. Quickly stir in premeasured salt, soda and butter. Pour out on greased pan or baking sheet. Good stuff!
Mix melted margarine with stuffing mix. Line bottom of a 13 x 9-inch baking dish with half of stuffing mixture.	Add cut up chicken and remaining stuffing mixture. Mix sour cream, bouillon and soup;	mix well. Pour over top of stuffing.	Bake 30 minutes at 350°.
Mix together flour and sugar. Melt together oil, cocoa, butter and water. Add to flour mixture. Then add vanilla, cola and eggs. Bake in sheet cake pan for 30 minutes at 350°.
Mix Kool-Aid, sugar and water in a large container. Add pineapple juice. Mix well. Can be chilled or frozen for a slushier punch.
Combine all ingredients, except carrots and pineapple. Mix well. Add carrots and pineapple, including the juice. Bake at 325° for 1 hour. Makes 2 loaves.
Trim fat from steak and cut into 3/4-inch cubes. Remove skin and fat from kidneys and cut into 1/2-inch cubes. Dredge meat with 3 tablespoons flour mixed with salt and pepper. Melt margarine in a stew pan or Dutch oven. Add onion and brown lightly. Remove onion, brown steak cubes a few at a time in the remaining drippings. Add onion, 1 cup beef stock (hot) and Worcestershire sauce. Cover tightly and simmer gently for 1 to 2 hours or until tender. Mix remaining flour with 1 tablespoon margarine. Add to gravy to thicken. Pour mixture into a 10-inch pie dish, invert custard cup in the center to support the crust. Roll out pastry and cover pie. Cut small slits for steam to escape; crimp edges of pastry. Brush with milk. Bake in hot 425° oven for 30 minutes or until crust is golden. Serves 6.
Fry bacon, onion, mustard and garlic. Add juice from beans, brown sugar and vinegar. Simmer for 15 minutes. Add beans and ground beef, if desired. Bake in large casserole dish for 40 minutes at 350° or simmer all day in crock-pot.
Brown beef; pour off fat. Add seasonings and tomato sauce. Cover and simmer for 15 minutes. Cook noodles according to package directions; drain. Combine onions, cream cheese and sour cream. In a greased casserole, layer noodles, then meat sauce, then sour cream. Sprinkle cheese on top. Bake at 350° for 20 minutes. Yields 6 to 8 servings.
Microwaved or leftover baked potatoes work just great. Combine all the ingredients in blender or food processor and blend until smooth. Reheat as required. Great with cheese stirred in and bacon crumbled on top, too! Perfect for busy, cold days when you need a quick perk-up.
Combine all the ingredients together in a medium mixing bowl. Make ahead 24 hours. Refrigerate.
Grind zucchini, onions and green peppers coarsely and add 1/2 cup salt. Place in large bowl, cover and let stand overnight. Next day, drain and rinse in cold water. Then add rest of ingredients and bring to a boil for 20 to 30 minutes. Put in jars and seal. Will keep unsealed in refrigerator indefinitely.
Melt butter in shallow baking dish. Stir in remaining ingredients. Roll chicken pieces in butter mixture to coat, then arrange meaty side up in single layer. Do not cover. Bake at 375° for 1 hour or until chicken is tender and a rich golden color. Serves 4.
Combine eggs, bread, milk, salt, pepper and Worcestershire sauce in large mixing bowl; mix well. Shape mixture into a loaf. Place on lightly greased rack in a broiler pan. Bake at 350° for 45 minutes. Combine remaining ingredients; spoon over loaf. Bake an additional 20 to 25 minutes, or until done. Let stand 5 minutes before slicing.
Preheat the oven to 375°. Mix the bananas, egg, salt, baking soda, sugar, baking powder and margarine. Gradually add the flour, stirring lightly. Pour the mixture into muffin tins and bake for 15 to 20 minutes until they are golden brown.
Mix cheese at room temperature. Add 1/2 cup pecans and all seasonings. Spread the other half of pecans and parsley on waxed paper. Place cheese in center of waxed paper and roll until covered with mixture. (This will freeze.)
Cook the rice. To cook rice: 2 cups raw rice, 5 1/3 cups cold water, 1 1/3 teaspoons salt and 1 tablespoon butter. Place all in a large saucepan. Cover and bring to a boil over high heat, then turn to low heat and cook, covered, for 25 minutes. Turn off heat and let stand covered 10 minutes. Serves 10 and makes large ring mold. Saute onion and garlic in butter. Combine rice and parsley in bowl. Add milk, salt, Worcestershire, cheese and egg, then the onion and garlic. Mix thoroughly. Pour into baking dish. Bake at 350° for about 40 minutes. Serves 6.
Sift flour, baking powder, soda and salt. Set aside. Cream butter and sugar. Add egg and mix well. Add orange rind. Add orange juice alternately with dry ingredients, mixing well after each addition. Add dates and pecans. Mix well. Pour mixture into 9 x 5 x 3-inch loaf pan, well-greased on the bottom. Bake in a 350° oven for 50 to 60 minutes. Cool before slicing.
Beat butter, oil and sugar for 15 to 20 minutes in a big bowl, add wine and other ingredients. Mix well with hand. A little at a time, add flour until you make soft dough. Roll 1/2-inch thick. Use cookie cutter for shape. Bake at 350°.
Mix flour, cheese, salt and pepper. Moisten turkey slices; coat with mixture. Melt 2 tablespoons in skillet; saute slices until they turn a light brown. Set meat aside in a warm place and, if desired, sprinkle lemon juice on meat. Mix bouillon, wine and egg yolk together; add to drippings in skillet. Stir vigorously until sauce thickens slightly.
Combine juices and chill. Add cold soft drink just before serving. Serve over ice.
Drain pineapple, reserving juice; set fruit aside. In a saucepan or microwave, bring pineapple juice and water to a boil. Add gelatin; stir until dissolved. Stir in pie filling and cola. Pour into a serving bowl. Refrigerate until slightly thickened. Fold in reserved pineapple. Refrigerate until firm. Yields 10 to 12 servings.
In bowl, combine first 8 ingredients, salt and dash of pepper. Cover and chill. With stem end down, cut each tomato into wedges, cutting to, but not through, the base of the tomato. Spread wedges apart slightly; sprinkle lightly with salt. Cover and chill.
Drain 2 coconuts. Peel and grind coconut. Cream sugar, margarine and oil. Beat yolks and add to mixture. Combine flour, salt and soda; add to first mixture alternately with coconut milk. Stir in flavorings. Fold in beaten egg whites. Pour in 3 well-greased 8-inch pans. Bake at 25 minutes at 350°. Frost and cover with fresh coconut (use 7 Minute Frosting).
Mix chicken, sour cream and cheese. Fry tortillas until just soft. Spoon chicken mixture on tortilla and roll up. Place in baking dish. Saute onion, garlic and pepper. Add tomatoes and jalapeno peppers. Pour mixture over enchiladas; add grated cheese on top. Bake in oven until bubbly at 350°. (Use own judgement on peppers as everyone's taste is different.)
Blend tomatoes and the cabbage; drain. Cover with 1 cup plain salt (not iodized). Let stand overnight, then drain well.
Shred cabbage and mix with salt. Let stand for 1 hour. Add carrot and green pepper.
Blend well. Simmer 25 minutes. This bubbles and splashes. Use deep pan. May be refrigerated up to 11 to 12 days. Makes about 1 quart.