HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter and brown sugar in small pan and stir. Pour into a 9 x 13-inch pan. Lay bread in mixture. Combine eggs, milk and cinnamon; pour over pieces of bread. Cover and set in refrigerator overnight. Preheat oven to 350° and bake for 30 minutes.
Thaw Tater Tots, crumble about 2/3 of bag into greased 10 x 14-inch Pyrex. Salt and pepper lightly. Put 1/2 of egg mixture (or 1 carton) evenly on top. Lay Velveeta slices over top. Crumble rest of Tater Tots on top, salt and pepper. Pour rest of egg mixture (or second carton of egg substitute) on top. Bake at 350° for 50 to 60 minutes.
Preheat oven to 350°. Brown ground beef. Drain. Line bottom of large casserole dish with crunched Doritos. Add an even amount of all other ingredients in layer: the ground beef, picante sauce, 1/2 can cream of mushroom, 1/2 can cream of chicken, 1/2 can sour cream and 1/2 package shredded cheeses. Repeat layers, starting with Doritos. Bake in a 350° oven until cheeses are bubbling, approximately 30 minutes.
In small mixing bowl, combine cream cheese, butter and vanilla. Beat at low speed until light. Gradually add sugar, beating until fluffy. If necessary, add milk to make spreading consistency. Stir in chopped nuts, if desired. Frosts 1 (8 or 9-inch) cake.
Cook bacon. Drain and set aside. Chop onions and saute in small amount of bacon grease. Add green beans and crumble bacon on top. Cook on low heat 10 minutes.
Mix eggplant, potato, meat choice and egg. Mix other ingredients thoroughly. Mix all ingredients together. Either make small patties or spoon into skillet of medium-hot grease. Brown to suit. Eggplant may be used raw if tender and may be left out. Relax and enjoy!
Mix all together in punch bowl, stirring well. Refrigerate until chilled or serve over ice.
Mix all together and form into patties or use tablespoon to drop off in skillet with a little oil. Brown and turn over.
Remove leaves from cabbage. Boil leaves until they are limp. Mix ground meat, rice, onion, garlic, bell pepper and eggs. Roll in cabbage leaf. Secure with a toothpick. Pour 1 can tomato sauce over rolls and lay bacon on top.
Brown ground beef. Mix corn muffin mix and pour half in a large iron skillet that has been greased. Layer ground beef, cheese and corn. Top with leftover corn muffin mix. Bake at 375° until cornbread is done.
Wash and hull berries, leaving berries whole. If berries are not especially ripe then it may be best to cut them. Mix sugar, strawberry gelatin, cornstarch and salt in medium saucepan. Stir in boiling water. Bring mixture to boil, stirring constantly. Boil 3 minutes. Cool completely. Arrange whole strawberries in baked pie shell. Pour glaze over berries. Chill several hours. Makes 1 (9-inch) pie.
Combine and cover. Place in cold oven and bake at 350° for 1 hour.
Cream butter and sugars until fluffy. Add egg and vanilla; beat well. Stir in banana. Stir together flour, baking powder and salt. Add to creamed mixture and beat well. Stir in chocolate pieces.
Mix the first 3 ingredients. Press into a 9 x 13-inch dish or pan. Bake at 325° for 25 minutes. Cool thoroughly. Mix powdered sugar, cream cheese and Cool whip. Spread on cool baked crust. Mix pudding with milk. Spread on the mixture and add remaining Cool Whip to the top. Chill well.
Cook cranberries in 2 quarts water until done. Strain and save juice. Add orange and lemon juice, red hots and sugar to juice and simmer until dissolved. Remove from heat. Cool and store in refrigerator. When ready to use, add enough water to make a gallon. Heat and serve.
Melt butter in a large skillet. Saute the zucchini and onions until tender. Add the last 4 ingredients, cover and saute for 5 more minutes.
Brown beef and drain. Add potatoes, water, salt and pepper. Cover and simmer 30 minutes. Add onions and Worcestershire sauce. Uncover and continue cooking for 15 minutes or until thick as desired.
Brown beef, onion and pepper; drain. Add garlic salt. Line casserole dish with Tater Tots. Pour in beef mixture. Add 2 cans soup over Tater Tots. Bake for 20 minutes at 350°.
Grease 13 x 2 x 9-inch casserole dish. Layer in order: chicken, broccoli, cheese and cream of celery soup.
Heat oven to 425°. Grease bottoms only of 12 medium muffin cups or line with baking cups. Combine pancake mix, oats, brown sugar and cinnamon; add remaining ingredients until moistened. Fill muffin cups 3/4 full. Bake for 15 to 20 minutes or until golden brown.
Cut beef into strips, 1 x 2 inches long. Combine rest of ingredients for marinade. Marinate meat in tightly covered container 5 hours or overnight in refrigerator. String beef on metal skewers; grill teriyaki on habachi 3 minutes or until meat is tender but rare, turning once. Garnish with tiny cucumbers marinated in vinegar and soy sauce. Serves 6.
Cut cooked chicken into cubes and place in large buttered casserole. Add mushrooms, celery, onion, parsley, pepper and any other vegetables; mix in.
Mix the first 3 ingredients and pat into a 9 x 13-inch greased and floured pan.
While the French toast is still frozen, insert a sharp knife into one side of each slice and cut a pocket, being careful not to cut through remaining 3 sides. Let bread thaw at room temperature.
Mix ingredients in the order listed. Do not overbeat. Bake 1 hour at 350° in Bundt pan.
Beat eggs. Add sugar, syrup, butter, pecans, salt and vanilla. Mix and pour into unbaked pie shell. Bake at 350° for about 30 minutes or until pie is done.
Brown meat and drain; stir in noodles, spaghetti sauce, Italian cheese and 1/2 Parmesan cheese. Spoon in 9 x 13 baking dish. Top with remaining cheese and bake at 375° for 20 to 25 minutes.
Blend together the whipped topping and sour cream. Gradually mix in dry gelatin. Then fold in mandarin oranges. Chill for several hours.
The night before, grease bottom of 13 x 9-inch cake pan. Put nuts in pan. Tear bread dough into walnut-size pieces; roll into balls. Place in pan until they just touch. In saucepan, put brown sugar, cinnamon, milk, butter and dry pudding mix. Heat just until butter melts. Pour evenly over dough. Cover and refrigerate overnight. The next morning, bake at 350° for 30 minutes. Immediately invert onto a plate or in another pan.
Mix apples, sugar and spices together with a fork. In seperate bowl mix eggs, oil and vanilla. Add flour and baking soda to apple mixture, then add egg mixture. Fold in raisins. Pour into ungreased 9x13-inch pan. Bake at 350° for 40-50 min. This cake is very moist.
Dip steak in flour; fry until brown. Place in crock-pot. Add water, soup and gravy mix. Cover and cook on low for 6 hours. Excellent served with rice.
Saute sausage, onion, pepper and celery in skillet until meat is brown and vegetables are tender. Drain well. Bring water to boil. Add soup mix and rice. Boil for 10 minutes. Combine sausage mixture and soup mixture in casserole dish. Bake in a 350° oven for 1 hour.
Put 1 can of string beans in a dish; layer with sliced onion rings, then add other can of string beans and another layer of sliced onion. Bring to a boil, vinegar, bean juice and sugar; after coming to a boil, add oil and Accent, then stir. Pour over beans and onion; cover and marinate in refrigerator for 24 hours. Drain beans before serving.
Dissolve yeast in warm water. Stir in sugar, salt, shortening, eggs, potatoes and 4 cups flour. Beat until smooth. Mix in enough of remaining flour to make dough easy to handle. Turn dough onto lightly floured board and knead until smooth and elastic (about 5 minutes). Place in greased bowl, then turn greased side up. Let rise. Punch down and cut off amount needed. Shape and cover. Let rise until double (about 1 1/2 hours). Heat oven to 400°. Bake rolls 15 to 20 minutes. Dough can be refrigerated up to 5 days. (Punch down occasionally.)
Mix first 6 ingredients together in large bowl. Melt chocolate. Pour over mixture; stir. Pour mix on wax paper. Spread to dry. Break into pieces. Store in airtight container.
In a bowl, combine salad dressing and egg; set aside. Rinse chicken in icy cold water and drain well. Dredge chicken pieces in flour mixed with salt and pepper. Dip in salad dressing-egg mixture. Roll in cornflakes. Arrange chicken pieces in foil-lined broiler pan. Drizzle with butter. Bake at 350° for 50 minutes to 1 hour. Yields 4 servings.
Place stuffing crumbs in a 1 1/2-quart baking dish. Combine water, butter and contents of seasoning packet in a saucepan; bring to a boil. Pour over crumb mixture; mix well. Press some of the stuffing up along sides of casserole to create a hollow in the center. Arrange chicken chunks in hollow area. Blend soup and milk; pour over chicken. May be garnished with chopped pimento and fresh parsley, if desired. Cover and bake 35 minutes at 350°. Serves 4 to 6.
Trim off fat from pork and cut into bite-size cubes. Sprinkle with garlic salt and seasoned salt. Place meat, hominy (and juice from 1 can of hominy), onion, celery, carrots, chicken broth and green chilies in slow cooker. Sprinkle with oregano and cumin; stir. Cover and cook on low for 8 hours or on high for 4 hours in a slow cooker. When done, add cheese and milk. Cook 15 more minutes.
Prepare pudding with 2 cups milk according to package directions. Cover surface of pudding with waxed paper or plastic wrap. Refrigerate until cool. Put 1 sliced banana in each of 4 serving dishes. Top with 3 scoops of ice cream. Cover with 1/4 of the pudding. Sprinkle with pineapple tidbits and pecans. Garnish with whipped cream and a cherry.
Combine cottage cheese, sugar, minced onions, margarine, dill seed, salt, baking soda, egg, softened yeast mixutre and flour. Cover and let rise the ingredients until light and doubled in size (approximately 1 to 2 hours). Stir down dough. Turn into well-greased 8-inch round (1 1/2 to 2-quart) casserole. Let rise again about 1 hour. Bake at 350° for 45 to 50 minutes until golden brown.
Brown ground chuck and onion; drain. Put cooked meat and remaining ingredients into a crock-pot. Cook on low heat all day long.
Melt butter in casserole pan. Add both cans of corn, sour cream and dry corn bread mix. Blend well. Bake in 400° oven for about 30 to 40 minutes.
Heat milk, sugar and vanilla in small saucepan until mixture starts to bubble. Pour into glass or mug. Top with cinnamon.
Combine and mix all ingredients thoroughly. Spray pan with cooking spray. Pour mixed ingredients into bread pan. Bake, uncovered, at 350° for 1 hour and 15 minutes.
Heat oven to 400°. Combine all filling ingredients in a bowl, except for the water and butter. When it is all mixed, sprinkle with the water and then put it into a baking pan (9 x 13-inch) and top with the butter. Cover with foil; bake for 15 minutes.
Mix all ingredients together. Spray saute pan with cooking spray and shape into small patties and saute on each side until crispy and brown.
Cook potatoes until tender. Cool and grate. Combine all ingredients except margarine. Spoon into a 2-quart casserole dish. Pour margarine over top. Bake at 400° about 25 minutes or until lightly brown on top. Sprinkle with paprika before serving. Yields 6 to 8 servings.
Mix cake, oil, water, and egg in a large bowl with a wooden spoon until well blended. Stir in cereal.
Boil noodles as directed. Drain. Pour into casserole dish. Add 1/4 cup milk, salt and pepper to taste. Add 5 to 6 dabs of margarine. Cut cheese in small squares and place evenly over noodles. Bake at 350° until cheese has melted. Remove from oven. Let stand 10 minutes and stir to mix cheese, noodles and milk.
In an electric blender or food processor, put all ingredients. Process at high speed for 1 minute. Pour into a heavy saucepan and cook, stirring constantly for approximately 2 minutes or until mixture has thickened and is bubbly. Mixture foams up considerably but this recedes as it cooks. Return to blender and process for 1 minute at high speed. This last step is important to keep sour cream mix at a smooth consistency. May be used as regular sour cream in cooking.
Mix together thoroughly the first 4 ingredients. Stir in flour and cinnamon. Add applesauce, raisins and nuts (if desired). Drop rounded teaspoonfuls on lightly greased baking sheet. Bake at 350° for 12 to 15 minutes.
Mix together cake mix, mandarin oranges, juice, eggs, and oil until well blended. Pour into a greased oblong cake pan and bake at 350 degrees for 30 to 35 minutes. Let cool before frosting.
Combine all ingredients; mix well with fork. Chill for at least 1 hour before serving with fresh, raw vegetables.
For each serving, place 1 peach half for body on salad plate. Arrange 4 small celery sticks for arms and legs around peach half. Use 1 large marshmallow for head, raisins for the eyes, nose, shoes and buttons and small piece of maraschino cherry for mouth. Shred yellow cheese. Arrange around marshmallow for hair. Add a skirt of leaf lettuce to complete salad.
Cook cornstarch, sugar, 7-Up, jello and food coloring until thick. Add strawberries and cook 1 minute. Pour into baked pie shell. Top with whipped cream.
Combine frozen lemonade concentrate, the strawberries that have been half-thawed with their juice and the orange juice. Place in punch bowl with ice.
Heat milk and coconut until it boils. Mix together sugar, flour and salt. Separate the egg yolks from the whites; beat the yolks. Add 1/4 cup milk and beat well. When milk boils, add the flour, sugar and salt, stirring. Add egg yolks. Last of all, add vanilla. Cool until it thickens.
Cream the butter. Add sugar; cream until light and fluffy. Add egg yolks one at a time. Beat well. Add sifted dry ingredients alternately with orange juice; beat well. Add rind. Fold in egg whites. Put into two 9-inch cake pans and bake at 375° for 25 to 30 minutes.
Preheat oven to 375°. Combine cornmeal, onions, eggs, corn, oil, buttermilk, peppers and salt and mix until well blended. Spoon half of mixture into greased loaf pan (9 x 5 x 3-inch). Sprinkle with half the cheese. Repeat layers, ending with cheese. Bake for 45 minutes or until done. Cool. Slice.
Mix first 6 ingredients. Sprinkle with Ritz cracker crumbs and dot with butter. Bake at 350° for 45 minutes.
Mix the first 4 ingredients together and form into small meatballs. Place on a cookie sheet and bake in a 375° preheated oven until brown, turning meatballs to keep them cooking through thoroughly.
Combine the meat, egg, milk, onion, celery, bread crumbs, Worcestershire sauce and salt. Mix well. Divide the mixture into 4 parts. Mold into little loaves and place on baking dish.
Preheat oven to 350°. Place each chicken breast half between two sheets of waxed paper and pound lightly with a meat mallet until flattened to a 5-inch square. Place a slice of ham and a half slice of cheese on each cutlet, cutting to fit. Top with some of the tomato and a pinch of the sage. Tuck in the sides and roll up, jelly roll style, pressing to seal well.
Cream butter, sugar and brown sugar. Add egg, 1/3 cup peanut butter, soda, salt and vanilla. Stir in flour and oats. Spread into 13 x 19-inch greased pan. Bake at 350° for 20 to 25 minutes.
Brown pork chops. Put rice, onion soup and water in 9 x 13-inch pan. Season with salt and pepper and stir. Place pork chops over rice mixture and cover with foil. Bake at 325° for 1 1/2 hours.
Cook chicken until very tender in enough water to cover. Remove from broth. Add minced onion and green pepper to broth. Cook in broth for 10 minutes. Add cooked spaghetti, soups and boned chicken; heat. (If very soupy, put in large dish and cook for 20 minutes.) Remove from heat and add grated cheese (Velveeta cheese) to top and cook until cheese is melted in 350° oven.
Boil and strain macaroni twice. Mix cheese, milk and margarine throughly. Add seasonings to cheese mixture. Apply nonstick spray or margarine to a casserole dish. Mix ham with macaroni; stir in sauce. Gradually pour into casserole dish. Bake in oven at 275° for 35 minutes. Serve hot to savor the flavor. Makes 6 to 8 servings. Enjoy!
In medium saucepan, stir together sugar, cocoa and gelatin. Gradually stir in milk; let set 10 minutes. Cook over medium heat, stirring constantly, until mixture comes to boil and gelatin dissolves. Stir in yogurt and vanilla; blend until combined. Pour into dessert dishes. Chill until set, approximately 6 hours. Top with Cool Whip and fruit. Makes 8 servings.
Grease casserole dish and sprinkle in onion, layer of noodles and tuna until all are used. Mix Carnation milk and mushroom soup. Pour over top. Top with cheese and put cracker crumbs and butter over top. Bake at 350° until browned.
Remove brown shoot from clams and chop. Strain clam juice through cheese cloth or a stocking. Brown garlic in pot and add clam juice and clams. Add tomatoes and spices. Let simmer for one hour. Serve with linguini.
About 2 1/4 Hours Before Serving or Early In Day: In 8-quart Dutch oven or saucepot over medium-high heat, in hot olive or salad oil, cook carrots, celery and onion, stirring frequently, until vegetables are golden.
Cook rice according to package directions. Remove leaves from cabbage and immerse in hot water. Mix cooked hamburger meat, milk and rice. Make small balls. Place meat in cabbage leaves and roll. Secure with toothpicks. Pack cabbage rolls in slow cooker or large boiler and cover with tomatoes. Cover and simmer for about 2 hours.
Stir all ingredients together. Chill several hours to allow flavors to blend. Serve with cubed French bread or crackers.
Thaw softened dough. Blend together margarine, egg, garlic powder, parsley and salt. Cut bread dough into pieces, about walnut size. Dip into batter mixture.
Heat together to boiling point; then simmer for 1/2 hour. Strain after cooling. Let set (perhaps overnight). Bring to drinking temperature before serving.
Mix cake mix as directed on box. Let cool. Punch holes in cake with a wooden spoon handle. Pour cream of coconut over cake, then pour Eagle Brand milk over cake. Spread Cool Whip evenly over entire cake and sprinkle coconut over Cool Whip. Refrigerate before serving and keep leftovers refrigerated.
Render small amount of fat from pork chops in heavy skillet. Brown pork chops. Remove from pan. Add onions and cook until soft. Return chops to pan with remaining ingredients. Cover and cook until chops are tender, about 30 minutes.
Cream margarine and sugar. Add egg yolks, one at a time, beating well after each addition. In a separate bowl, sift flour, cinnamon and baking powder together. Mix dry ingredients into batter alternately with combined milk and honey (beginning and ending with flour mixture). Beat egg whites until stiff; fold gently into batter. Pour into well-greased and floured tube pan. Bake in a preheated 350° oven for 50 to 60 minutes, or until done. Serves 8 to 10.
Mix the ingredients together and bake at 350° for 20 to 30 minutes. Add a layer of ketchup on the top 5 to 10 minutes before fully cooked.
Mix together oil, parsley, pepper, cheese and egg well in large bowl. Cook pasta (spaghetti) and drain. Add to bowl while hot and toss well to coat spaghetti or mix into spaghetti while tossing.
Beat eggs lightly. Stir in milk and remaining ingredients. Pour into buttered cups or a 1 1/2-quart casserole. Set in a pan of hot water and bake at 350° for about 1 hour, or until a knife inserted into center of custard comes out clean. Serve hot with lemon sauce or very cold with hot butter sauce.
Spray 24 muffin tins. Fill 1/2 full. Bake 20 minutes at 350°.
Combine first 7 ingredients, stirring well. Shape mixture into 1-inch balls. Combine chocolate morsels and shortening in top of a double boiler (with water boiling). Reduce heat to low, cook until the morsels melt. Dip each peanut butter ball into the chocolate mixture. Place on wax paper to cool. Makes about 9 dozen balls.
In a large bowl, combine all ingredients. Mix well. Spoon into tart shells. Chill well before serving. 18 servings, with a little extra filling left over.
Bake potatoes at 400° until done. Peel them and cut into chunks. Set aside. Combine beer, broth, and worcestershire sauce in a 3 qt. saucepan. Cook over med. heat for 6 min. Combine half and half and cornstarch; stir well. Add that to cheese, milk and red pepper to beer mixture; stir well. Cook and stir until thick. Add reserved potato chunks cook 2 min. Crumble bacon and cheese and chives on top.
Combine cake mix, salad dressing, eggs, water and cinnamon, mixing at medium speed on electric mixer until well blended. Stir in carrots and walnuts. Pour into greased 13 x 9-inch baking pan. Bake at 350° for 35 minutes or until when pick inserted in center comes out clean. Cool. Spread with frosting.
Sift together	dry ingredients. Add	raisins, nuts, melted butter and applesauce. Beat well until blended. Pour into greased and floured pan.	Bake in moderate oven at 350° for 45 to 50 minutes.
Cut tops off peppers. Grind or process, seeds and all. Process onions enough to chop.
Cook flour and milk until thick paste. Let cool in refrigerator. After cool, mix Crisco, margarine and sugar. Add to flour mixture with one teaspoon vanilla. Beat until fluffy.
Melt butter in a heavy saucepan over low heat; stir in 3/4 cup cocoa. Gradually add condensed milk, stirring constantly, until smooth. Cook over medium heat, stirring constantly, until thickened and smooth (about 3 minutes). Remove from heat; stir in vanilla. Pour mixture into a lightly greased 8-inch square pan. Cover mixture and chill at least 2 hours and cut into squares.
Mix Cool Whip and Eagle Brand together. Add chocolate milk gradually. Pour mixture to fill line in 2-quart ice cream freezer. Freeze as directed for electric or manual freezer. Pour off brine. Repack with salt and ice. Cover with quilt or place freezer itself in grocery bag and fit another bag over from the top. Be sure to take the dasher out before packing.
Combine all ingredients except carrots. Mix well and cook for 20 minutes. Add carrots.
Preheat oven to 350°. Grease rectangular pan, 13 x 9 x 2-inches. Mix cake mix (dry), margarine, brown sugar, water and egg in a large bowl, using a spoon. Stir in walnuts and vanilla milk chips. Press firmly in pan. Bake 32 to 36 minutes or until top forms a crust that is dry to touch. Cool completely. Cut into 2 x 1 1/2-inch bars. Yield: 32 bars.
Cut okra into 1-inch slices. Sprinkle okra with salt. Put okra in milk; stir until coated. Let stand 15 minutes. Drain okra well; dredge in flour. Deep-fry okra in vegetable oil until golden brown. Drain on paper towels.
Add all ingredients to crock-pot; cook on low 6 to 8 hours. Delicious.
Cook macaroni according to package directions (do not overcook). Drain and soak in cold water for 10 to 15 minutes. Then drain and add mashed egg yolks, sugar and salt. Pour vinegar over this and let set while preparing other ingredients. Chop the egg whites. Add other ingredients and mix well. Chill. Garnish with celery seed and paprika. Don't use tomatoes if salad is made for next day.
Cook lasagna according to package directions. In medium bowl, mix Ricotta, spinach, 1/2 cup Mozzarella, Parmesan and eggs. Mix well.
Place cranberries in a greased 8-inch square baking dish. Sprinkle with 3/4 cup sugar and pecans.
Cook, drain and set aside macaroni. Put celery, onion and eggs in a bowl. Put sugar, water, vinegar, turmeric and mayonnaise into blender until sugar dissolves. Pour over macaroni; will be watery. Refrigerate overnight, stirring frequently.
Prepare the pudding according to directions. When it starts to bubble, add the dry cake mix and pour into a 9 x 12-inch pan. Crumble peanut butter cups on top and bake in a 350° oven for one half hour.
Combine cream cheese, Blue cheese, onion and garlic in bowl. Mix well with hands buttered. Shape into 1 or 2 balls. Combine Cheddar cheese, sour cream and cayenne. Mix until smooth. Spread on surface of cheese balls. Roll into crushed nuts. Wrap with Saran Wrap and refrigerate overnight.
Melt butter and mix with other ingredients. Pour into greased two-quart casserole. Cover and bake at 350° for 1 hour. Serve with Sunday Best Roast Beef for a real super Sunday special.
Have butcher pound chicken breasts or do it yourself with a cleaver. Heat olive oil until medium. Lay breasts in pan and surround them with vegetables. Add sage, salt and pepper. Cover pan and cook on high about 2 minutes. Uncover. Turn breasts over and stir vegetables. Add wine. Cover again for another 2 minutes. It should be done if vegetables are cut thin.