HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown hamburg and onion in skillet, then add canned tomatoes and Ragu sauce. Bring to low boil, then add cheese. Simmer until cheese is completely melted. Boil elbows until done, then mix together.
In a bowl, stir soup, eggs, tuna and pimento. Set aside. Mix Bisquick mix and hot water. Knead dough on floured surface until smooth. Press dough into bottom and up sides of greased 10 x 6-inch baking dish. Sprinkle 1/2 cup cheese on dough. Add tuna mixture. Top with remaining cheese and garnish with additional pimento. Bake at 350° for 50 minutes or until center is set. Cool 10 minutes before serving. Serves 6.
Cook rice until almost soft. Cool, then mix with rest of ingredients, except soup. Stuff peppers with mixture. Place in casserole dish. Pour tomato soup over peppers. Cover. Bake at 350° for 1 1/2 hours.
Brown sausage and drain grease. Mix softened cream cheese with drained Ro-Tel. Add sausage last. Serve in a crock-pot with tostada style chips. Everybody loves this one!
Cream butter and sugar. Add eggs, then flour and soda. Mash bananas and whip until very light. Add bananas and nuts. Turn in well-greased loaf pan. Bake at 350° for 50 minutes.
Mix ingredients. Roll as thin as pie crust. Cut into strips and splash and fry in deep hot fat until golden brown. Sprinkle with sugar.
Place oven racks in middle and lower position. Heat to 425°. Coat a large wire rack and a large baking sheet with nonstick spray, set rack in a roasting pan. To make breading, mix first set of dry ingredients in large zip lock bag. Mix yogurt, 1/2 tsp. salt and 1/4 tsp. pepper in a small bowl. Rub on chicken 1 piece at a time, place in bag, seal and shake to coat. Arrange on wire rack; coat chicken with nonstick spray. Cut each potato in 8 wedges. Season with remaining salt, pepper and paprika. Place in a single layer on baking sheet; coat potato with non-stick spray. Bake chicken on middle rack, potatoes on lower rack, 30 - 35 minutes turning potatoes once, until chicken and potatoes are cooked through and browned. Serves 4-6.
Make your favorite biscuit dough. Roll out thin on floured board. Cover dough with butter and sugar, then roll dough up. Cut in slices about 1/2-inch thick, then put in skillet. Cook in 425° oven until well browned. Pour 1 cup sweet milk and 1 teaspoon vanilla, mixed, over rolls and bake again for a few minutes until bubbly hot. Can add nutmeg or spice of your choice.
Blend margarine, cream cheese and sugar. Set aside. Blend milk and pudding. When it begins to thicken, blend in cream cheese mixture. Add Cool Whip. Plug hole in pot with waxed paper. Line inside of pot with Reynolds Wrap. Layer mixture with cookies. Top with cookies. Decorate with a flower.
Mix all ingredients. Grease 3 loaf pans and fill 1/2 full. Bake at 350° for 1 hour.
Preboil potatoes 15 minutes. Peel and cut into half, lengthway pieces. Place in buttered baking dish. Combine sugar, salt, butter and water in a saucepan. Boil 3 minutes. Pour syrup over potatoes. Bake at moderate temperature, 350°, for 1 to 1 1/4 hours. Baste occasionally. Serves 6.
Let spinach thaw enough that it can be broken up well. Mix all ingredients and let sit about 2 hours. Serve with raw vegetables such as cauliflower, carrots, celery, squash, etc.
Cut zucchini in half lengthwise. Sprinkle cheese over cut side. Separate onion slices into rings and place over cheese. Sprinkle thick layer of bread crumbs over onion. Bake, cut side up on shallow baking pan, in moderate oven about 50 minutes. Cut into desired serving size. Good way to use oversized zucchini.
Combine all ingredients. Cook, uncovered, 6 minutes, or until mixture boils, stirring occasionally, during last half of cooking time.
Mix Ranch style dressing mix, mayonnaise, sugar and vinegar together. Pour over broccoli and cauliflower, then let set overnight in refrigerator. Next day, add bacon. Ready to eat!!
Melt chocolate and butter (if using melted chocolate mix with butter in pan) over low heat. Beat sugar, eggs and vanilla. Stir flour, baking powder and salt together. Add chocolate and melted butter and mix altogether. Put it in a 13 x 9-inch greased and floured pan and spread. Bake about 30 minutes in a 350° oven and let cool. Cut into squares.
Heat oil in a saucepan. Add onions and garlic. Cook until tender, but not browned. Add chilies and tomatoes. Lower heat and add cheese. Cook until melted. Stir in sour cream. Cook until heated, but don't boil. Serving in a crock-pot works well.
Saute onion in oil; stir constantly for 3 minutes. Stir in tomato sauce, tomato paste, sugar, salt, garlic, oregano and beans. Beat eggs. Stir in remaining ingredients, reserving 2 cups cheese for topping. In a 9 x 13 x 2-inch pan, layer noodles, tomato mixture and spinach-cheese mixture. Use 1/3 tomato sauce for first layer, 1/2 noodles and 1/2 spinach mixture. Repeat layers. Top layer should be tomato sauce. Sprinkle with Cheddar cheese. Bake at 400° for 30 to 35 minutes. May be frozen to use later.
On salad plate, arrange spinach leaves, chicken, fruit, celery, almonds and green onions. In a dish, mix together the mayonnaise and orange juice; drizzle over chicken mixture. Garnish with orange slices and strawberries. Serves 2.
Cream butter, vegetable shortening, sugar and brown sugar for 5 minutes. Add next 9 ingredients. Put teaspoon size clumps on cookie sheet. Bake at 350° for 10 to 15 minutes.
Put rice in bottom of a baking dish; add beef consomme soup plus 1/2 soup can water. Place pork chops on top; salt and pepper. Bake at 350° for 1 hour.
In saucepan, mix together eggs, sugar, cream and vinegar. Bring to boil until thickened. Pour over cabbage and it's ready to serve.
Cut core out of the cabbage. Place in a large pot with enough water to cover cabbage. Bring to a boil and continue to boil until cabbage leaves are soft. As it boils, carefully remove so it doesn't take too long and the leaves don't get mushy. Drain cabbage in a colander.
Place a sheet of waxed paper on a baking pan that will fit inside your refrigerator. Measure coconut and place in pie pan; set aside. Measure powdered sugar, peanut butter and honey and place in medium bowl. Use a rubber spatula to get peanut butter and honey out of the measuring cups. Stir with wooden spoon until well mixed. Add cereal and raisins. Stir well. By hand, roll pieces of mixture into 1-inch balls. Roll balls in coconut and place on waxed paper in baking pan. Refrigerate for 1 hour. Check to test firmness. If not firm, wait for 15 to 20 minutes more.
Cook pasta in broth and water in skillet until tender; do not drain. Add soup, milk and tuna. Top with cheese. Mix bread crumbs and butter. Sprinkle on top. Heat through.
Combine first 4 ingredients and microwave on High for 2 minutes. Stir and repeat. Add vanilla and soda and stir. Combine cereal, pretzels and nuts in brown paper bag. Pour syrup mixture over all and shake sack to coat. Microwave on High for 1 1/2 minutes. Shake again and repeat. Spread out to cool. Add bag of M&M's when cooled.
Dissolve jello in 1 cup boiling water. Add Coke. Let jello set until soft set. Stir in cream cheese (broken into small pieces) and nuts. Finish letting jell. Makes 4 servings.
Combine all ingredients in a 10 x 6 x 1 3/4-inch baking dish. Stir well to coat fruit, pepper and wieners with sauce. Cover with plastic wrap. Microwave on High for 6 to 8 minutes or until hot and bubbly. Stir halfway through cooking.
Combine sugar, flour, salt, eggs and vanilla. Cook on low heat until thickens. Remove from heat. Slice bananas and layer them with wafers and pudding.
Mix first 3 ingredients. Whip last 2 ingredients with a fork. Add ingredients together and put in a pan. If you want thick dough, use 9-inch. For thinner dough, use 9 x 13-inch pan. Press dough in bottom of pan. Add 1 large can of fruit filling for 9-inch pan or 2 large cans for 9 x 13-inch.
In skillet, saute the onion and bell pepper until soft. Add the other ingredients. Simmer for 1 hour or until all ingredients are done. Cook 1 package of spaghetti in boiling salted water until tender. Drain in a colander.	Serve the meat sauce over the spaghetti.
Pour half and half into large bowl.	Add pie filling mix. Beat with wire whisk until well blended, 1 minute. Let stand 5 minutes. Fold in whipped topping and chopped candies. Spoon into crust. Freeze until firm, about 6 hours or overnight. Remove from freezer and let stand 10 minutes to soften before serving. Store any leftover pie in freezer.
Brown chicken in butter; remove from heat. Place chicken soup, water and spices in pan. Bring to a boil. Put rice in casserole dish; pour all except 1/3 of soup mixture over rice. Place chicken on top and then pour remaining soup mixture over chicken. Bake for 30 minutes at 375°.
Blend cream cheese, sugar and vanilla. Add eggs, one at a time, and beat well. Fold in sour cream.
Salt and fry pork chops. Set aside. Place unwashed rice in baking dish. Add consomme, bell pepper, onion, water and celery. Stir to mix. Lay pork chops on top and cover dish. Bake at 400° for 35 minutes or until rice is flaky and tender.
Layer ingredients in greased large casserole dish. Cover with diluted soup and thin layer of cheese and bacon. Bake at 350° for 1 1/2 hours.
Mix all ingredients. Pour into greased and floured 9-inch pie pan. Bake at 375° for 30 to 40 minutes.
Cook chicken 3 to 3 1/2 hours. When done, set aside to cool. Take meat from bones and cut up in cubes. Make a medium white sauce. Melt margarine in skillet over low heat. Blend in flour, salt, pepper and poultry seasoning. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in broth and heavy cream. Heat to boiling, stirring constantly. Boil and stir 1 minute. Cook peas and carrots as directions on package. Put chicken and vegetables in white sauce and mix well. Turn into pastry lined pie pan and bake at 425° for 45 to 55 minutes or until brown.
Boil cabbage,	carrots, celery, onion, soup and water until vegetables	are tender. Set aside. In a skillet make white sauce with butter, flour and milk; add to other mixture, cook until smooth. Add cheese, pepper and tomatoes.	Cook until cheese is melted.
Melt butter over low heat. Remove from heat and mix in sugar and syrup. Blend in eggs and vanilla. Add pecans and pour into pie shell. Bake at 350° for 35 to 40 minutes or until well done.
Mix cheese, butter and flour to form dough. Shape into small balls about 1 inch in diameter. Flatten ball with hands; place one olive in center, wrap dough around it, sealing edges completely. Freeze until just before ready to serve. (These must be frozen.)
Put meat in a large size brown n' bag. Mix remaining ingredients together and pour meat. Bake at 275° for 4 hours.
Arrange fish sticks in a 9 x 9 x 2-inch pan. Bake 25 minutes at 400°.
Butter square pan, 9 x 9 x 2-inches. Spread pecans in pan. Heat sugar and butter to boiling, stirring constantly. Boil over medium heat, stirring constantly, for 7 minutes. Immediately spread mixture evenly over nuts in pan. Sprinkle chocolate pieces over candy; cover pan to contain heat. Spread melted chocolate over candy while hot; cut or break into small pieces.
Dissolve yeast and sugar in warm water in a medium bowl. Mix in Bisquick and milk until dough forms. Smooth into ball on surface dusted with baking mix. Knead 10 times; roll 1/2-inch thick. Cut with biscuit cutter dipped in baking mix. Place biscuits on an ungreased sheet. Let rise in a warm place about 30 minutes. Bake at 425° for 6 to 8 minutes until golden brown. Makes 9 to 11 buns.
Combine all ingredients in a large bowl. Spoon mixture into well-greased mini muffin pans. Bake at 350° for 20 minutes. Makes 24 appetizers.
Empty baked beans in a large bowl. Fry bacon to a crisp. Keep the oil. Saute onion and green pepper. Empty in bowl. Peel or squeeze the orange juice into bowl. Chop or grind the orange peelings. Place in the bowl. Stir in the oil from bacon in the bowl also. Stir in the Brer Rabbit molasses. Combine all the ingredients into bowl. Stir well. Place baked beans and all ingredients into a baking dish. Bake 45 minutes until thickens at 350°.
Heat margarine and milk; pour over sugar and salt and stir well. Dissolve yeast in water. Beat egg slightly and add to milk mixture. Combine the two mixtures and stir in flour. With lightly greased hands, mold dough into a ball. Place in bowl rubbed with oil and store in refrigerator. About 3 1/2 hours before baking, knead and make into rolls. Let rise until double in bulk, about 1 1/2 to 2 hours. Bake in a moderate oven (375°) for 12 to 15 minutes.
Bake or boil eggplants and cool them. When cold, scoop out the centers and the chopped onion, the oil and vinegar. Salt and pepper.
Soak All-Bran in milk, molasses and egg, which has been mixed together until soft. Add oil. Sift together flour, soda and salt. Add to liquid ingredients, gently stirring just until flour disappears. Bake in 375° oven for 20 to 25 minutes.
Combine and microwave on High for 4 minutes the sugar and syrup. Stir and add peanuts. Microwave on High for 4 minutes. Add butter and vanilla. Stir and microwave for 1 minute. Stir in baking powder. Stir gently until light and foamy. Pour onto lightly greased cookie sheet. When cool, break into pieces.
Stew chicken until done; don't salt. Pull off bones and put aside, saving broth. Stir together dressing mixes, onion and melted butter. In a greased 13 x 9-inch dish, put a layer of dressing crumbs, a layer of chicken and a layer of mushroom soup diluted with a can of broth. Repeat with another layer of crumbs, chicken and cream of chicken soup, diluted with a can of broth. Top with a layer of crumbs. Bake at 350° until brown, about 45 minutes.
All cheeses should be at room temperature. Cream ingredients together. Shape into ball and roll in chipped beef.
Cut bacon into 1-inch pieces. Fry until crisp. Remove bacon and drain. Reserve 2 tablespoons of fat in skillet. Add onion and beef to skillet. Saute until onion is tender and beef is brown. Add rest of ingredients.
Mix well, then add 16 ounce carton Cool Whip and mix. Chill 1 hour.
Combine Cool Whip, cottage cheese and Jell-O (straight from the box). Blend thoroughly. Add the fruits and chill.
Soften butter and mix all ingredients. Bake 50 - 60 minutes at 350.
Melt butter, add flour and, when smooth, stir in milk. Cook until thickened. Add seasoning and crumbs. Cool. Add flaked fish to sauce and mix well. Stir in egg yolks and stiffly beaten whites. Put in greased baking dish and bake in moderately hot oven until firm.
Bake brownies; pour coffee flavor over them as they cool. Make the pudding and let it set in refrigerator awhile. When brownies are cooled and pudding set, layer as follows: layer brownies (crumbled), layer pudding, layer Whipped Creme, top with crushed candy. Start next layer; depending on size of the dish you use, you can get 2 to 3 layers.
Cream together cream cheese, margarine and powdered sugar. Mix pudding and milk. Blend pudding and cheese mixture. Fold in Cool Whip. Prepare dirt by crumbling Oreos with rolling pin or food processor. Layer in cups or flowerpot, 3 layers of Oreos and 2 of pudding mixture. Put gummy worms on top. Foil wrapped plant can be added if desired. Makes enough for two 5 1/2-inch pots.
Place beans in kettle; cover in water. Add 2 teaspoons salt; soak overnight or boil 2 minutes. Remove from heat and let sit for 1 hour. Drain. Add 2 quarts of water and ham hock. Simmer 2 hours. Add veggies and seasonings. Simmer 1 hour or place in crock-pot. Add juice of 1 lemon. Top with cheese and sour cream.
Unroll one can of Pillsbury crescent roll dough on an ungreased cookie sheet. Mix cream cheese, sugar and vanilla until well blended. Spread filling on crescent roll dough. Unroll remaining crescent roll dough and place on top of filling. Bake at 350° for 30 minutes.
Dredge pork in flour. Brown in oil until done. Remove from pan. For sauce, saute onion in drippings. Mix sugar and cornstarch. Add water, vinegar, soy sauce and pineapple liquid. Cook over low heat. Stir until thick. Serve on skewers.
Drain fruits well. Combine with marshmallows and nuts; let set. Beat eggs until light. Gradually add sugar, cream and lemon juice. Mix thoroughly. Cook in double boiler until smooth and thick, stirring constantly. Cool. Fold in whipped cream. Pour over fruit mixture and mix lightly. Chill in fruit molds or bowls for 24 hours.
Cover beans with water and bring to boil. Boil for 2 minutes. Cover and simmer for 1 hour. Saute onion and garlic in oil for 5 minutes. Add to beans with other ingredients. Cook, covered, until beans are tender. Mash beans slightly and serve. Makes about 1 1/2-quarts.
Heat oven to 450°. Mix all ingredients except margarine and Parmesan cheese until stiff dough forms. Turn dough onto surface well dusted with baking mix. Gently roll in mix to coat. Shape into ball. Knead 10 times. Roll out 1/2-inch thick. Cut with 2-inch biscuit cutter dipped in baking mix. Place on greased cookie sheet. Brush tops with margarine and sprinkle with Parmesan cheese. Bake 8 to 10 minutes. Yields 1 dozen.
Rinse lettuce; drain well. Tear into small pieces. Clean and slice mushrooms. Rinse tomatoes and cucumber. Cut chicken into small chunks. Cut tomatoes into wedges. Peel and slice cucumber. Chop nuts coarsely. Put all ingredients in a bowl. Garnish with watercress or parsley.
Brown ground beef; drain. In same skillet saute onions; add up to 1 cup water (not to runny); heat through. Cook Tater Tots then line the bottom of a casserole dish, add meat mixture; top with cheese. Bake 350 until cheese melts.
Mix together and chill. This is a different dip from the regular dips. Serve with fruit.
Combine dry ingredients in bowl; mix. Add remaining ingredients; mix with fork until large lumps disappear. Grease griddle. Heat on medium-high until a few drops of water sizzle. Pour batter onto hot griddle. Turn pancakes over when bubbles form and edges start to dry. Cook on other side until desired brownness. Serves 6.
Mix first 3 ingredients and chill. Forms 2 balls. Roll in walnuts and serve.
Drain cabbage and place in buttered casserole. Sprinkle with pepper. Cover with cracker crumbs and dot with butter. Sprinkle cheese on top and pour evaporated milk over ingredients. Bake at 400° until bubbly on top, about 15 to 20 minutes.
Combine flour packet from cake mix with the unsweetened cocoa. Prepare the cake according to package directions. Fold the chocolate flavoring into batter. Bake in a tube pan (according to package directions). When cooled, remove from pan.
Prepare jello as directed on the package, using the juice from the drained pineapple for a portion of the liquid. Set until this jells. Soften the cream cheese and beat the jello into the cheese. Fold in the whipped cream, mayonnaise, drained pineapple and nuts. Pour into a jello mold and refrigerate until firm.
Saute beef in large 8-quart pot. Add onion and garlic. Drain off fat. Add all ingredients in order listed. Bring to a boil. Reduce to low heat and let simmer about 1/2 hour. Stir frequently. Good served with corn muffins.
Saute onions and celery in butter until tender. Add all ingredients in 10-inch baking dish. Bake at 350°, uncovered, for 30 to 40 minutes. As cheese melts, you may need to stir to mix well.
Soften yeast in water. Combine all ingredients. Mix well. Divide dough into 12 pieces. Let set 20 minutes. Roll out on lightly floured board. Stack with wax paper between each piece. Heat vegetable oil in large, heavy skillet. Drop in hot grease after it has been stretched out in large circle. Turn once. Should be lightly browned. Surface will bubble or blister. Turn with spatula and broad knife. Place on paper towel. Sprinkle with cinnamon-sugar mixture or top with canned fruit pie.
Cook onions and celery in chicken broth until done. Mix bread crumbs; add onions, celery, sage, parsley flakes and eggs. Mix well. Add diluted soup and enough chicken broth to make the mixture slightly thin.
Cream together margarine and cream cheese. Add sugar and eggs, one at a time, beating well after each. Add vanilla and flour. Add salt. Bake in well-greased and floured tube pan. Place in cold oven and bake at 300° for 2 hours. Let cool for 15 minutes on wire rack.
Mix together and bake covered 30 minutes at 325°. Then bake 30 minutes, uncovered.
Blend soups together and set aside. Melt butter in a 13 x 9-inch casserole dish. Stir rice into melted butter in casserole dish. Blend in 1/2 of soup mixture into rice. Mix chicken pieces into remaining soup mixture and spread on top of rice mixture. Top with paprika. Bake 1 hour at 350°.
Mix all ingredients together. Do not drain corn. Pour into 9x13 glass or metal baking pan.
Mix Jell-O with boiling water. Pour in a flat dish. Cool, but not jelled firm. Make crust with graham crackers and butter. Blend sugar, cream cheese and vanilla together. (Whip milk separate.) Drain pineapple dry; add all ingredients to milk, also Jell-O. Pour over crust and refrigerate overnight.
Cream sugar and margarine at medium speed until combined. Gradually add egg substitute, beating well. Combine sour cream and baking soda; stir well and set aside. Combine flour and salt; with mixer running at low speed, add to creamed mixture alternately with sour cream mixture, beginning and ending with the flour mixture. Stir in vanilla. Spoon batter into 10-inch tube pan coated with cooking spray. Bake at 325° for 1 hour and 35 minutes or until wooden pick inserted comes out clean. Cool in pan for 10 minutes; remove from pan. Cool on wire rack.
Dissolve yeast in lukewarm water with sugar. Set aside for 20 minutes. In a large bowl, combine yeast mixture, salt and oil. Stir in cracked wheat and flours. Mix well. On a floured board, knead dough for 10 to 15 minutes. Let rise in a large oiled pan or bowl for approximately 2 hours. Punch down, turn over and let rise again for 1 hour. Divide into 4 equal parts. Knead each part vigorously and shape into loaves. Place loaves into 4 greased bread loaf pans. Allow to rise for 30 minutes.
Bake yams at 375° for about 45 minutes. Slice off top 1/3 and scoop out. Add all other ingredients except 1/2 marmalade. Whip with beater; replace in shells. Bake 15 minutes and drizzle with remaining marmalade during last 5 minutes. (Can be done ahead and frozen, but better to refrigerate, set out at room temperature a while before baking last 15 minutes.)
Wash and trim fresh asparagus; roll in olive oil. Sprinkle with basil, oregano, salt and pepper. Broil 7 minutes.
Whisk eggs, sugar, cornmeal and flour together. Mix melted margarine, milk, lemon juice and rind; then add together. Pour into pie crust and bake in a 375° oven for 35 to 40 minutes.
Cut cabbages, onions, tomatoes and green and red bell peppers finely. Add salt and mix. Let set for 30 minutes or longer. Squeeze dry with hands or in a bag. Add remaining ingredients. Keep in refrigerator. Keeps several weeks.
Cut eggs in half lengthwise; remove yolks. Mash with fork. Combine with remaining ingredients; blend well. Refill the whites, using approximately 2 teaspoons mixture per egg half. Makes 16 deviled eggs.
Combine chocolate chips, cream cheese and evaporated milk in saucepan. Cook over low heat, stirring constantly, until melted mixture is smooth. Stir in walnuts and 1/2 teaspoon almond extract. Blend well. Set aside. Combine remaining ingredients; blend until mixture resembles coarse crumbs. Press half of mixture in greased 13 x 9-inch pan; spread with chocolate mixture. Sprinkle rest of crumbs over filling. Bake at 375° for 35 to 40 minutes. Cool. Cut in bars. Makes about 3 dozen.
Beat egg whites until stiff. Add sugar gradually while continuing to beat. Fold in pecans and dates. Drop in teaspoons on foil-covered cookie sheets. Place in preheated 375° oven, turn oven off and leave overnight. Do not open oven. This requires 3 cookie sheets. Arrange oven racks to accommodate before heating.
Saut onions in butter until light brown. Drain well. Combine chicken, celery, mayonnaise, garlic, salt, black pepper and drained almonds. Toss lightly to coat ingredients evenly with mayonnaise. Serve chilled.
In small pan, combine water, cinnamon and cloves; cover and simmer 15 minutes. Strain. Cool. Add sweetener and fruit juices. Chill. Serve over ice cubes with cinnamon sticks muddlers. Makes 12 cups.