HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook broccoli and drain. Mix mayonnaise, cheese, eggs, soup and onions. Add broccoli and mix well. Pour into well-greased casserole dish. Dot with butter and top with cracker crumbs. Bake in 350° oven for about 45 minutes. Serves 10.
Melt butter in iron skillet over low heat. Add sugar, flour and cocoa; mix lightly. Combine egg yolks and milk to mixture. Stir constantly until thick. Add vanilla and mix. Pour into baked pie shell; cover with meringue and brown.
Beat cream cheese, sour cream and mayonnaise. Add everything else. Put in glass baking dish at 350° for 20 to 30 minutes. Use as a dip with crackers or bread.
Preheat oven to 350°. Combine Ricotta, Mozzarella and Parmesan cheese in a medium bowl. Separate biscuits from can; slice each one horizontally. Press each sliced biscuit into oblong shape, approximately 2 1/2 x 4-inch. Place one slice of pepperoni and 1 teaspoon of cheese mixture onto each pressed biscuit. Fold over and press edge to seal. Place on greased cookie sheet and bake for 20 minutes or until golden brown. Yields 16.
Cook potatoes and mash them with butter, salt, pepper and a little milk or cream. Boil one package of hot dogs. Put hot dogs on a large cookie sheet. Cover hot dogs with mashed potatoes. Indent mashed potatoes and fill with grated cheese. Put in oven until cheese is melted. Serve.
Mix beans, Ro-Tel and cooked onions. Simmer about 30 minutes and add ham or sausage. Brown sausage. Pour over rice in casserole dish and put in oven to warm.
Put steak, seasonings and flour in crock-pot.	Stir to coat. Add vegetables and soy sauce. Cover and cook on high for 1 hour. Turn to low for 8 hours. Serve over rice or noodles. Easy!
Bring the first 3 ingredients to a boil. Add milk. Cook to soft ball stage and add vanilla. Pour over popcorn and make into ball.
Chop onion fine or put in blender. Mix everything together well in mixing bowl. Then pour on top of beans in a roaster. Stir well. Bake at 350° for 1 hour, covered. Stir a few times.
Slice beef into thin strips, spray skillet with vegetable cooking spray, heat over med. heat 1 minute. Stir-fry broccoli and onion until crisp. Remove from pan, set aside. Stir fry beef until brown, add gravy, soy sauce and garlic. Remove vegetables and heat through. Serve over rice.
Cut steak into 1/2-inch strips. Saute in butter. Add spices. Stir occasionally. Cook until tender. Chop onions and peppers into strips. Add onions, peppers, celery and water. Cover and let simmer for 1 hour or until tender. Serves 6.
Beat butter until soft. Add sugar. Blend until creamy. Add vanilla and pecans. Stir in well and then add flour. Roll dough into small balls and place on greased cookie sheet. Bake about 30 minutes. While warm, roll in 10x sugar. Preheat oven to 300°.
Cut chuck roast into small pieces. Put into ovensafe pan. Mix onion soup mix, mushroom soup and 2 cans milk together. Pour over chuck roast. Bake at 325° for 2 hours and 45 minutes. Remove from oven and turn off. Mix sour cream in and return to off oven for 15 minutes. Remove after 15 minutes and serve over buttered noodles.
Combine margarine, sugar, salt and corn syrup in medium saucepan. Heat while stirring until full boil. Cook and stir for 5 minutes. Add vanilla and 1/2 teaspoon soda; stir. Place popped corn on two large jell roll pans or cookie sheets. Pour 1/2 sauce over each pan. Stir to coat. Bake at 250° for 1/2 hour stirring at 15 minutes. Remove form oven. Cool on pan. Break apart and store in closed container.
Break eggs into mixing bowl; add milk, flour and salt. Mix well with spoon (disregard lumps). Fill greased (Pam spray works) muffin pan 3/4 each. Place into cold oven and set at 450°. Turn on oven and bake 30 minutes.
Drain green beans. Melt 2 tablespoons margarine, then add flour, salt, sugar, sour cream and onion. Fold beans into the above mixture. Spread into a 2-quart dish. Mix corn flakes and 1 tablespoon melted margarine together. Sprinkle beans with Swiss cheese and corn flakes. Bake at 375° for 30 minutes.
Tear up bread, any kind and put in 9 x 13 x 2-inch greased dish. Brown and drain sausage or links. Drain (cut link in slices). Spoon sausage over bread. Sprinkle with grated sharp Cheddar cheese. Beat together eggs, milk, mustard, salt and pepper. Pour over bread mixture. Cover and refrigerate overnight. Bake at 350° for 20 to 30 minutes. Great for holiday mornings.
Combine all ingredients and spread on bread. (Use white sandwich bread, cut and remove crust.) Cut into four slices each.
Brown ground beef and onion; drain off grease. Add all other ingredients. Pour into 2-quart casserole dish and bake at 350° for 30 minutes.
Pour gelatin into bowl. Add 1 cup boiling water to gelatin. Stir with rubber spatula until gelatin is completely dissolved, about 2 minutes. Add 1 cup cold water. Using measuring cup, scoop gelatin from bowls into 6 muffin pan cups. Put pan into refrigerator to chill until gelatin is thickened, about 45 minutes. Take pan out of refrigerator. Add fruit to each cup; stir gently. Put pan into refrigerator to chill until firm, about 2 hours. Put about 1-inch of warm water in sink. Dip just bottom of pan into warm water for 5 seconds.
Mix flour, sugar, soda and salt. Add beaten eggs, pineapple and nuts. Bake in a 9 x 12-inch pan at 350° for 35 minutes.
Preheat the oven to 350°. Brown the meat, draining away the excess grease. Mix in soups. Add remaining ingredients except the tater tots. Place this mixture in a 9 by 13 in. casserole dish and top with the frozen tater tots. Bake for 20 minutes. Sprinkle shredded cheese over the top of the tots and return to the oven for 10 min. or just until the cheese melts. Remove and enjoy!
Mix all the ingredients, except the oil, for 3 minutes using the lowest speed of the mixer, or by hand, until well mixed. Then slowly add the oil as you mix for another 3 minutes, again using the lowest speed or stirring by hand. Fill well-greased muffin tins 3/4 full of batter. Bake in preheated 350° oven for 15 to 20 minutes, until golden brown. Makes 18 muffins.
Cut vegetables up into bite-size pieces and place in large bowl. Mix vinegar with oil and sugar. Pour over the vegetables. Add salt and pepper to taste.
Cut cooked chicken into cubes. Combine chicken, celery, salt, onion, lemon juice, mayonnaise and vermouth. Refrigerate 1 hour to blend. Spoon mixture into buttered 9 x 13-inch dish. Top with crumbs and cheese before putting in oven. Bake at 350° for 30 minutes or until bubbly and heated through. Serves 12 to 15.
Cover and cook carrots with salt and water until almost tender. Drain liquid from carrots into measuring cup and add pineapple juice to make 1 cup. Pour into saucepan and mix cornstarch, cook stirring constantly until thick and clear. Stir in butter, add carrots and tidbits. Heat and serve.
Mix first 5 ingredients together. Shape into balls and brown in skillet. Place in baking dish. In a separate bowl, combine sugar and mustard, then next 3 ingredients. Pour over meatballs and bake at 350° for 40 minutes.
Put all ingredients into a food processor. Blend until the mixture is combined well. Transfer the spread to crock or serving dish. Cover; chill for 2 hours. Keeps covered and chilled for one week or longer. Serve with crackers or celery or carrot sticks.
Preheat oven to 350°. Line baking dish with tinfoil. Melt butter in dish (in oven). Add potatoes, parsley and bacon bits, stirring occasionally, until well done.
Brown hamburger meat and sausage with onion and drain. Put in crock-pot. Cut cheese up. Add cheese, soup and tomatoes. Let cook until cheese melts.
Mash avocados with potato masher. Add all other ingredients and mix well. Serve with tortilla chips.
Beat oil and butter together until fluffy. Refrigerate. Spreads easily after a few minutes from the refrigerator.
Use grind cycle in blender and whirl pineapple, peach and pineapple juice in blender until pureed. Add yogurt, milk and honey. Whirl on "frappe" cycle until smooth and thick. Pour into tall glasses.
Preheat oven to 350°. Blend eggs, vanilla, lemon juice and sweetener in blender until smooth. Gradually add cottage cheese and pure cinnamon. Blend until smooth. Pour into Pam sprayed pie plate. Bake approximately 45 minutes. Let cool 30 minutes to 1 hour. Then refrigerate. One slice equals 1 protein.
Mix sugar, vinegar and salad oil. Add kraut, celery, pepper and onion. Refrigerate for up to a week.
Brown ground beef; add refried beans and cumin. Thin with about 3/4 can water. Simmer for a few minutes. Warm tortillas according to package directions. Put a small amount of meat/bean mixture in the bottom of a 9 x 13-inch pan. Roll up tortillas with cheese and a little onion. Arrange in the pan and cover with remaining meat mixture. Cover and bake at 350° until heated through, about 30 minutes.
Turn broiler on and preheat for 5 minutes. Add Worcestershire sauce to milk and soup mix. Mix into ground beef. Allow 1 tablespoon of meat mixture per meatball. Form meatballs. Place under broiler about 4-inches from heat. Broil 5 to 6 minutes or until brown without turning.
Use these ingredients to make seven layers in a 9 x 13-inch pan. Refrigerate.
Mix the greens with the vegetables and oil. Mix the lemon juice and top with turkey breast and shrimp. Add sliced egg last.
Sauce: Mix 2 tablespoons A.1. sauce and 1 (8 ounce) can tomato sauce.
Cook rice in 2 cups boiling water until tender. Cut bacon into small pieces and saute in skillet until done. Remove bacon from skillet and add the beef; stir until lightly browned. Pour off fat. Add bacon and beef to remaining ingredients. Mix well and turn into casserole. Cover and bake 1 hour at 350°. Add water if needed.
Chop carrot, cucumber, onion and bell pepper in small pieces. Combine peas and noodles. Toss with cucumber dressing. Chill and serve.
Brown and drain ground beef. Heat Cheez Whiz, onion, garlic salt, soup and chili powder until bubbly, stirring often. Combine beef and hominy. Stir in cheese mixture and mix well. Pour into greased 9 x 13-inch casserole dish. Top with crushed Fritos. Bake at 350° for 30 minutes.
Beat together first five ingredients; stir in nuts; pour into pastry shell. Bake at 350° until a knife inserted halfway between center and edge comes out clean (about 50 minutes). Cool.
In a small bowl, combine the soup, milk, salt and cayenne; set aside. Place a third of the potatoes in a greased 9 X 13 inch pan. Layer with a third of the butter, flour and soup mixture. Repeat layers twice. Bake, uncovered at 350° for 1 hour and 20 minutes or until potatoes are tender. Serves 6 to 8.
In a large pot of salted, boiling water, cook pasta according to package directions. Drain and rinse under cold water. Drain again and set aside.
Mix ground ham, ground pork, eggs, milk, onion powder and milk. Pack into loaf pan and bake at 350° for about 30 minutes. Make mixture of brown sugar, mustard and vinegar and pour over	top of loaf.	Continue baking for about 30 more minutes at	325°. Remove from oven and	let stand 10 to 15 minutes before turning out onto platter to slice.	Makes 6 to 8 servings.
Brown sausage in skillet, stirring occasionally. Add onions and cook 5 minutes. Add remaining ingredients (except Parmesan cheese). Cook 5 minutes, uncovered, stirring occasionally. Serve sprinkled with Parmesan cheese. Makes 4 servings.
Mix with mixer at room temperature. Make cheese ball. Roll in 1/4 cup shredded dried beef after chilled roll.
Mix together all ingredients; pour into angel food cake pan or Bundt pan. This recipe will serve 4 people.
Saute onions and celery in butter in 3-quart saucepan. Place layer of chicken over onion mixture, then add noodles. Combine liquids and spices and pour over noodles. Cover and bring to boil. Reduce heat and simmer, stirring occasionally, for 20 minutes or until noodles are tender. May garnish with Parmesan cheese.
Mix shortening, sugar and eggs thoroughly. Stir in water and vanilla. Sift dry ingredients together and stir in. Drop by teaspoon. Place 1/2 teaspoon filling on top. Bake 10 to 12 minutes at 350°.
Sift dry ingredients together. Stir in oil. Add buttermilk and yeast (dissolved in warm water). Mix with spoon until flour is moist. Cover bowl and place in refrigerator until ready to use.
Heat oil in skillet on medium-high heat. Brown pork chops on both sides. Lower heat to medium. Add onions; cook until wilted. Add all other ingredients except rice. Cover and cook on low heat for 30 minutes. Place pork chops on rice. Cook sauce on high heat for 5 minutes to thicken. Pour over chops and rice. Makes 2 servings.
Roll out biscuits like you are making fried pies. Put chopped apples on half of each. Sprinkle with cinnamon; crimp edges together. Place in a 9 x 13-inch glass baking dish.
If fresh potatoes are used, cook in jackets until just done. Peel and dice while warm. Combine onion and vinegar in mixing bowl; let stand a few minutes. Add mustard, salad oil, sugar and other seasonings. Add potatoes; toss to coat. Let chill several hours or overnight. Add celery, pickle and 3 eggs (diced). Use 1 egg for garnish. Blend together mayonnaise and milk; pour over potatoes. Mix well; garnish.
Cook together and strain the first 6 ingredients. Beat together next 4 ingredients. Combine with first 6 ingredients. Serve warm in mugs with cinnamon sticks.
Mix peanut butter, sugar, honey, shortening, butter and egg. Stir in remaining ingredients. Shape into strip and roll up to 10 x 2 1/2 x 1 1/2-inch piece. Wrap and refrigerate at least 8 hours. Heat oven to 400°. Cut strip into 1/8-inch slices. Bake on ungreased cookie sheet, 7 to 8 minutes. Makes 4 1/2 dozen.
Grind mangoes and onions; pour 1 quart boiling water over and let stand for 1 hour. Drain. Add salt and mustard seed. Add sugar and vinegar. Cook 3 minutes after it starts to boil. Add celery (cut fine) and boil 1 minute. Can and seal.
Mix ingredients and set aside. Trim crust from bread. Put a layer of cheese mixture on bread, cut into 1/4 slices, then put another layer of cheese on top. Sprinkle with Italian seasoning mix. Bake 15 to 20 minutes at 350°.
Stir together the mustard and vinegar and let set at room temperature overnight. In a small saucepan, combine the sugar and egg; add mustard mixture. Stir over low heat until thickened. Can serve hot or cold. Great on ham, corned beef, pastrami, roast beef; whatever pleases you.
Chop mushrooms and saute with onions in 1/2 stick margarine. Cover rice with mushrooms and onions; add beef broth. Bake in a 2-quart casserole dish, uncovered, for 1 hour at 350°.
Mix sugar and cornstarch together until cornstarch is well mixed. Add corn, then eggs. Mix well, then add cream, margarine or butter and vanilla. Mix well. Put in greased baking dish. Cook in microwave on level 7 for 13 minutes. Turn around halfway through cooking. Remove and serve. Enjoy.
Preheat oven to 400°. Toss together all ingredients. Place on a cookie sheet. Bake for 45 to 55 minutes or until soft. Serve as a side dish with beef, chicken or pork. Serves 4.
Preheat oven to 400°. Meanwhile, press biscuits into 12-inch round on greased baking sheets or 12-inch pizza pan. Pinch edges of biscuits together to seal. Bake for 10 minutes. Meanwhile, in 10-inch skillet over medium heat, cook beef and onion until beef is browned and onion is tender, stirring to separate meat. Spoon off fat. Stir in next 5 ingredients; heat through.
Mix Crisco and sugar. Add eggs and vanilla. Mix dry ingredients. Add half. Mix. Add rest of flour mixture with buttermilk and coffee. Mix well. Drop by teaspoon or tablespoon onto cookie sheet. Bake at 350° for 15 minutes.
Bring chicken, soup and broth to a boil. Pour in a sheet pan (12 x 9 x 2-inch). Make a batter of flour, baking powder, pepper, salt, milk and margarine. Pour this mixture over chicken in pan. Bake at 425° for 30 minutes.
Blend cornstarch with water. Place all ingredients in crock-pot. Cook 2 to 3 hours on high or 6 to 8 on low. Serve over rice. Makes 4 to 6 servings.
Mix all ingredients until moist. Pour into greased 8 x 8-inch pan. Bake for 20 minutes at 400°.
Beat ingredients for 3 minutes. Pour into 3 pans. Bake at 350° for 30 minutes. Cool. Punch holes in cake with toothpicks.
Cook potatoes in jacket until done. Allow to cool, then peel by gently pulling skin away with fingers. Mix sour cream, mayonnaise, horseradish and celery seed together in small bowl.
Cut sliced bacon in half and roll 4 to 5 green beans up in each half slice and use toothpicks to hold them together. Put wraps in a large baking dish. Melt butter and add enough brown sugar to butter to make mixture thick. Pour over wraps and bake at 350 for 45 min. to 1 hour.
Combine all ingredients in a small bowl. Cover and chill several hours before using. Makes about 1 1/2 cups.
Combine cheese, bacon, chili sauce and honey in bowl. Mix well. Spread on muffins. Place on baking sheet. Broil for 5 minutes or until cheese melts. Makes 12 servings.
Wash and remove stems from strawberries. Chop berries one layer at a time. Measure directed amount and place into a large container. Mix sugar into fruit and let stand for 10 minutes. Mix water and Sure-Jell in a saucepan. Bring to a full boil and boil 1 minute, stirring constantly. Stir this mixture into the fruit. Stir for 3 minutes. Pour into glass containers which have been washed and rinsed in boiling water. Fill to 1/2-inch of tops. Cover at once with tight lids. Let stand overnight, then store in freezer.
Mix dry ingredients. Add onion, then buttermilk and finally add beaten egg. Drop by spoonfuls into the pan in which fish is being fried. Fry to a golden brown; drain on paper towels. Yields 4 servings.
Whip softened cream cheese, sugar, lemon juice, salt and Cool Whip. Fold in remaining ingredients. Place in freezer until firm. Refrigerate until ready to serve.
Beat sugar, eggs and vanilla well. Add milk. Heat to bubbly. Pour over bread pieces that have been placed in a 3-quart casserole dish. Don't stir and let stand for 1 hour. Make sure all bread is soaked with mixture and all the mixture is soaked up. Bake at 400° for 45 minutes or until set.
Mix all the ingredients together. Place in small plastic glasses and freeze until needed. When ready to drink let stand 10 minutes, then stir to a slush.
Combine pineapple juice and water; heat to boiling. Add jello and stir until dissolved. Stir in cranberry sauce, lemon juice and nutmeg. Chill until mixture thickens slightly. Add sour cream. Stir until combined. Fold in pineapple and pecans. Pour into an 8 cup mold. Chill until firm.
Saute onion in oil in a 12 quart pot over medium heat. Add linguica. Cook until is heated through. Fill pot half way with water. Add fresh kale. Cook over moderate heat until kale is fully cooked and wilted. Add potatoes, salt, pepper, paprika and beans with juice. Cook until potatoes are tender.
Sift together flour and soda. Cream together shortening and sugar; add eggs one at a time, beating after each addition. Beginning and ending with dry ingredients, add dry ingredients to creamed mixture alternately with buttermilk. Add, mixing well, vanilla, bananas and pecans. Pour into greased and floured 10-inch tube pan. Bake at 325° for 1 hour. Remove from oven and let cool 5 minutes before removing from pan and finish cooling on rack. Ice with favorite icing.
Mix Jell-O and cottage cheese (no water). Add drained fruits and mix well. Fold in Cool Whip. Chill overnight or 2 to 3 hours. Serves about 8.
Mix all ingredients except chicken, tortillas and cheeses. Put small bowl of mixture aside. Add chicken to remaining mixture. Spray a large baking pan with nonstick spray. Put small amount of mixture without chicken in bottom of pan. Put good amount of chicken mixture on tortillas and roll. Fill pan. Put remaining mixture on top. Sprinkle with shredded cheeses. Bake at 350° for 25 minutes. Top with more salsa and lettuce, if desired.
Cook the first four ingredients over medium heat, stirring constantly, until mixture thickens and boils. Pour over the drained fruit. Mix lightly and pour into a 9-inch pie crust. Dot with butter on top of fruit. Cover with crust which has slits cut in. Bake at 425° for 15 minutes, turn oven down to 350° for 30 to 40 minutes until crust is golden brown.
Heat the butter in a heavy saucepan and add the potatoes and 1 cup of flour. Stir constantly over moderate heat for about 5 minutes. Add the eggs and cook for 5 more minutes, continuing to stir. Remove from the heat and stir in the parsley, pimiento, salt and pepper. Taste for seasoning. With 2 teaspoons, shape the mixture into 36 balls. Dust each one lightly with the remaining flour.
Mix dough for 2 double crust pies; roll out. Cook meat over low heat in greased pot. Add mashed potatoes, onions and seasonings to meat and mix well. Place mixture between raw crusts in 2 separate pie dishes or pans. Bake at 400° for about 1 hour or until done.
Mix all ingredients and drop on cookie sheets.	Bake at 375° for 8 to 10 minutes.
Preheat oven to 450°. Lightly grease baking sheet or spray with butter flavored non-stick cooking spray. Combine flour, baking powder and salt in a large bowl; mix well. Cut in shortening with a pastry blender or two knives until coarse crumbs form. Stir in sour cream and milk with a fork until a soft, moist dough forms; stir in Cheddar. Knead dough on lightly floured surface until no longer sticky, 8-10 times. Roll dough to a 1/2-thickness. Cut out biscuits with floured 3-inch round cutter. Place on prepared baking sheet. Re-roll dough scraps and repeat as needed. Bake until biscuits are golden, 9-12 minutes. Serve warm. Makes 10 biscuits.
Cook onion, add hamburger, salt and pepper. Cook color out. Add all the rest of the ingredients. Turn heat down and simmer. Pour over spaghetti.
Cream butter and sugar together. Add eggs and beat. Stir in unwhipped cream, pineapple and bread cubes. Mix well. Pour into a lightly greased 8-inch Pyrex dish. Bake, uncovered, for 1 hour at 350°. Serve hot.
Mix and place in quart size pan or skillet over medium heat until it pulls away from the sides of the pan. Turn off heat and roll into a pint size ball.
Cook noodles; drain and immediately add cream cheese, sour cream and onions. Saute garlic in small amount of oil, meat and tomato sauce. Simmer 10 minutes. Grease a 3-quart Pyrex pan. Spoon 1/2 of noodle mixture, 1/2 grated cheese, 1/2 tomato meat mixture. Repeat, ending with cheese on top. Bake, uncovered, for 35 minutes at 350°.
Let butter and Crisco come to room temperature. Cream with sugar until light and fluffy. Add eggs, one at a time, beating one minute after each egg is added. Add flavorings. Mix dry ingredients. Add to butter mixture alternately with milk, beginning with flour and ending with flour.
Fry diced bacon almost crisp. Then place in bowl with paper towels. Once dry, add bacon, horseradish and garlic salt to cheese. Mix well. Add mayo. Mix until creamy.
Place first 5 ingredients in bowl and cover with ice cold water. Let stand 4 hours. In pot combine vinegar, sugar, celery seed and mustard seed. Bring to a boil. Add drained mixture of cukes, peppers and celery. Simmer 5 minutes. Boil jar lids. Fill jars to ring and seal. Ready to eat.
Soak chicken halves in water with salt. Drain on paper towels. Remove fat and tail along with giblets. Sprinkle chicken with salt and pepper, paprika and Accent. Rub Italian dressing in inner part of chicken and place skin side down on broiler. Broil for approximately 50 minutes. Turn and broil for additional 15 minutes.
Cream the shortening and sugar. Add egg, vanilla and peanut butter. Mix thoroughly. Mix in sifted flour, baking soda and salt. Shape into small balls and flatten with fork. Bake on cookie sheet for 10 minutes at 375°.
Combine beans with liquid in crock-pot. Brown together the hamburger, bacon and onion. Add to the beans. Add remaining ingredients and cook in crock-pot until fully heated or put in oven at 300° for 1 to 2 hours.
Mix all ingredients, except onions. Slice onions and separate rings. Dip in mixture; fry until nice and brown.
Combine last 5 ingredients and pour over deer steak. Let stand 24 hours. Grill. Do not overcook.
Combine all ingredients, except oil. Drop batter by tablespoon into deep oil heated to 370°. Cook until golden brown, turning once. Yields 6 to 8 servings.