HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown hamburger and onion in small amount of fat; drain. Add remaining ingredients; mix well. Bake at 325° for 1 hour.
You will also need 2 large bowls, measuring cups, strainer, measuring spoons and a spatula.
Cook broccoli as directed and mash very fine. Add Cheez Whiz, Velveeta cheese and chopped chestnuts. Sprinkle top of mixture with grated cheese and serve warm.
Pour all ingredients into a large container or electric oven and mix well. Heat at 375° until bubbly on sides. Then reduce heat to 250° and cook 1 1/2 hours more. Stir frequently.
Brown ground chuck; drain and add taco seasoning according to package directions. Set aside to cool. Tear lettuce into large bowl; add cheese, tomatoes and cooled meat. In separate bowl, combine taco sauce and mayonnaise. Pour over lettuce mixture and toss until all is coated. Serve and sprinkle crushed Doritos over top.
Combine flour, soda and salt in a large bowl. Add oats and sugar. Stir in butter and mix well. Press half of mixture into a greased 13 x 9 x 2 baking pan; top with apple butter. Sprinkle with remaining crumb mixture; press gently with a spoon. Bake at 350° for 55 minutes or until browned. Cool. Cut into bars. Yield: 3 dozen bars.
Brown hamburger and onion. Heat soups and milk. Add noodles and meat mixture. Pour into buttered baking dish and bake at 350° until the noodles are done, about 1 hour.
Mix mayo, pimento, Worcestershire, mustard and 1/2 cheese in blender until smooth. Add rest of cheese. Blend until smooth.
Stir in chow mein noodles. Bake in a covered dish for 45 minutes at 375°. Cube bread slices; fry in butter. Pour over the top 15 minutes before done and put back in oven with cover off for 10 to 15 minutes, until crisp. This freezes well.
*Make your own cornbread or use 2 packages Korn Kits and mix according to directions and bake. Let cool.
Place eggs and brown sugar in top of double boiler. Cook for 20 minutes. Add flour, baking powder and salt. Mix well and add pecans. Pour in greased 13 x 9-inch pan and bake 15 minutes at 350°. Sprinkle top with powdered sugar and cut in squares.
Cook broth with tomato (break up) and bay leaf. Add clams and shrimp. Add crab and fish just to cook.
Cook broccoli in boiling salted water, drain. Melt butter, blend in flour, salt and dash of pepper. Add chicken broth all at once, cook and stir until mixture thickens and bubbles. Stir in whipping cream. Place broccoli crosswise in 12 x 7 1/2 x 2-inch baking dish. Add half of the sauce. Top with chicken pieces. To remaining sauce, add Parmesan cheese; pour over chicken and sprinkle with extra Parmesan cheese. Bake at 350° for 20 minutes. Then broil just until sauce is golden. Makes 6 to 8 servings.
Mix all ingredients together, except butterscotch chips. Pour into 13 x 9-inch greased pan. Pour the butterscotch chips on top of batter. Bake 1 hour at 350°.
Combine all ingredients in a small saucepan and bring to a simmer, adding salt and pepper to taste. Cook, stirring until the sugar dissolves. Remove from heat and let stand until cool. (Make tangy and hot to suit your taste.)
Peel onions and cut in half. Place on a sheet of foil large enough to cover onion. Sprinkle generously with Tony's and lemon pepper (about 1 teaspoon each) over onion. Add about 1 teaspoon of oleo on top of onion and wrap in foil. (It should look like a large Hershey's Kiss.) Grill or bake in oven for about 45 minutes at 350°.
Combine sugar, oil, eggs, diced apples, walnuts and raisins. Sift together flour, salt, cinnamon, nutmeg and baking soda. Add flour mixture to apple mixture. Mix and pour into 9 x 13-inch greased pan. Bake 1 hour in preheated oven at 350°. Dab each piece with ice cream or whipped cream.
Cook macaroni according to package directions, except omit any oil and use 1/4 teaspoon salt. Drain pasta. Rinse with cold water; drain. Meanwhile, rinse chicken and pat dry with paper towels. Cut chicken into 1-inch pieces. Spray an unheated large skillet with nonstick coating. Preheat over medium-high heat. Add the chicken and stir-fry for 3 to 4 minutes or until chicken is no longer pink. Sprinkle with the salt and pepper. Remove chicken from heat. In a large mixing bowl, toss together cooked macaroni, chicken, tomatoes, zucchini or summer squash and green onions. Drizzle with salad dressing. Sprinkle with basil. Toss to coat. Cover and refrigerate at least 2 hours or up to 6 hours. Toss salad before serving. Makes 6 servings.
Mix sour cream and egg together. Next add corn and corn bread mix to sour cream. Put in casserole and top with butter. Cut in small squares. Cook for 1 hour at 350° or until golden brown.
Mix first 5 ingredients in a saucepan and simmer 5 minutes. Add cornstarch mixture to thicken. When thickened, add parsley and paprika. Bake pork chops 30 minutes at 450°. Remove chops to another dish. Add sauce and bake 1 1/2 hours at 300°. Serves 4.
Boil rice without stirring until tender. Raisins boiled with the rice is an improvement in which case add little more water. Beat eggs, sugar, milk, salt, butter, nutmeg and vanilla. Add this mixture to rice. Place in moderate oven. Bake slowly for 1 1/2 to 2 hours. Open oven door every half hour and with spoon break the crust and stir up the rice. Be sure to bake very slowly. It will dry.
Cook cranberries, sugar and water 5 minutes and chill. Dissolve jello in boiling water then add cold water.When it begins to congeal add nuts, celery and pineapple. Chill cranberry mixture and let congeal.
Melt butter until soft. Add vanilla and stir, combine all other ingredients. Mix with your hands. Roll dough on floured surface into medium size balls. Bake at 300° for 20 minutes.
Bring water and salt for noodles to boil. In medium bowl, combine stuffing, onions and milk. When soft, add beef, egg and Worcestershire sauce. Mix until combined. Shape into 2 dozen meatballs. Add noodles to boiling water.
Brown ground beef in a large kettle. Pour off fat. Place soup into kettle; add about one soup can of water, then add all the other ingredients. Mix well; bring to a boil, then simmer slowly until mixture thickens, about 2 hours. If desired, a tablespoon or two of flour dissolved in a small amount of water may be added near the end of the cooking time. Remove bay leaves before serving; serve over grilled hot dogs. First spread mustard over dog, then add chopped onions and top with sauce.
Unroll crescent roll dough and separate into triangles. Place one slice corn beef across wide end of triangle. Spread 2 tbsp sauerkraut on corned beef. Top with two strips of Swiss cheese. Add dab of Thousand Island dressings. Roll up, beginning at wide end of triangle. Preheat oven to 375° while arranging sandwiches on an un-greased baking sheet. Put baking sheet into oven for 10-15 minutes. Check sandwiches. Do they look brown? Good! Transfer to a large plate plate and eat all eight!
Divide juice between 4 bowls. Do same with all vegetables. Chill until serving time. Just before serving, swirl 1 ounce sour cream into each serving. Makes 4 (1 cup) servings.
In Dutch oven, combine stew, 1 1/2 cups water, salt, Worcestershire sauce, paprika, pepper and bay leaf. Cover and cook on low heat about 20 minutes. Add carrots and potatoes until tender. Remove bay leaf. Blend flour with 1/2 cup water. Stir slowly into hot liquid. Cook and stir until thickened. Makes 6 servings.
Cook broccoli until soft. Mix in separate bowl mayonnaise, soup, onion, cheese and eggs. Pour over broccoli in casserole pan. Sprinkle with bread crumbs over top and bake at 350° for 60 minutes.
Cream shortening and sugar. Add eggs and bananas, then combined dry ingredients. Fold nuts and bake in two smaller or one large loaf pan. The pans should be one-half full. Bake 40 minutes at 350°.
Cream together first 4 ingredients. Sift together dry ingredients: salt, baking powder and spices. Add eggs, oats, flour and raisins. Spoon teaspoon on ungreased cookie sheet. Bake at 350° for 8 to 10 minutes (do not overbake). Soft and chewy.
In 1 1/2-quart casserole dish, combine soup, milk, soy sauce and pepper. Add beans and 1/2 can of onions. Bake at 350° for 25 minutes or until hot and bubbly. Top with remaining onions. Bake 5 more minutes. Recipe can be doubled.
Mix liquids and spices. Add everything else. Mix well. Place in mold. Mold will be firm in 2 hours in refrigerator. If placed in individual molds will firm up in approximately 20 to 30 minutes.
Combine all ingredients in a large bowl. Toss to mix well. Cover and chill for at least 2 hours. Yields 12 servings.
Grind or dice apricots. Add coconut and milk. Shape into balls. Melt together Hershey bar, chocolate chips and paraffin. Dip apricot balls in chocolate mixture and put on waxed paper to cool.
Melt butter in heavy saucepan. Mix in flour, salt and pepper. Add grated cheese and as it begins to melt; add milk. Cook until thick. Place 1/2 of bread crumbs in bottom of casserole. Put remaining ingredients in layers, beginning with asparagus, sliced eggs, pimentos, mushrooms, then pour over part of sauce. Make another layer and top with crumbs. Bake at 350° for 25 to 30 minutes.
Brown ground beef. Then add remaining ingredients. Mix well. Pour into casserole dish. Bake in a 350° oven 1 1/2 hours or until rice is cooked.
Whisk together eggs, egg whites, salt and pepper in a bowl. Heat butter in large nonstick skillet over medium heat. Add onion, tomato, jalapenos and cilantro. Saute 2 to 3 minutes until onion is clear. Add egg mixture to skillet. Cook, stirring, until desired consistency, 4 to 6 minutes. Makes 4 servings.
Sausage and cheese need to be at room temperature. Mash sausage. Sprinkle cheese and flour in a little at a time. Put on greased cookie sheets. Cook at 400° for 12 minutes. Turn and cook 10 to 12 minutes longer. To keep warm, put in crock-pot on low heat. Great for parties.
Empty 1 can pork and beans into bottom of greased casserole. Combine sugar and mustard; sprinkle half of mixture over beans. Sprinkle the rest of sugar-mustard, chopped bacon and catsup over beans. Or, if you prefer, you may combine all of the ingredients together. Bake, uncovered, in slow oven (325°) for 2 1/2 hours. Makes 8 servings.
Mix ingredients together. Bake in casserole dish at 325° to 350° until bubbly. Serve hot with chips, crackers or party breads.
Melt butter. Pour in an 8 x 11-inch baking dish. Mix dry ingredients and milk. Mix well. Pour over melted butter in baking dish. Pour fruit over mixture. Bake at 350° for 45 minutes.
Saute the onion and pepper in the butter. Add to the cooked and mashed squash. Add the egg. Salt and pepper to taste. If too soupy, crumble saltines until suitable. Bake at 350° until set.
Cook spinach according to package directions; drain. Combine next 9 ingredients. Add spinach, rice and cheese. Pour into 8 x 8-inch greased pan. Bake at 350° for 45 minutes.
Cook the whole carrots in boiling, salted water until tender. Reserve 1/4 cup of the cooking liquid. Drain carrots; cut lengthwise into narrow strips and arrange in shallow baking dish (8 or 9-inch square). Combine reserved cooking liquid with mayonnaise, onion, horseradish sauce and salt and pepper. If desired, at this point, the carrots and sauce may be refrigerated.
Grate the sharp cheese. Mix with the pie crust mix. This blends better if grated cheese is room temperature. Add pepper to suit. Chopped nuts optional. If needed, add small amounts of butter melted to form ball of dough. Shape into long roll the size of a half dollar. Refrigerate or freeze. When ready, slice and bake on ungreased cookie sheet at 425° to 450° until lightly browned, approximately 8 to 10 minutes. (Do not use pie crust sticks.)
In a 10-inch deep-dish, nonmetal pie pan (a glass quiche plate is perfect), spread the beans evenly over the bottom. Sprinkle the cheese over the beans. Microwave for 30 seconds on High or until the cheese melts. Spread the guacamole over the cheese, then a thin layer of the salsa. Gently spread the yogurt over the salsa. Arrange the tomatoes in a ring around the outer edge of the pie pan. Make an inner ring by sprinkling the chopped green onions inside the tomato ring. Serve with nacho chips on the side for dipping.
Boil together brown sugar, syrup, molasses and margarine for 4 to 5 minutes, stirring often. Remove from heat and add soda. Have popcorn and peanuts in deep pan (I use a roaster) and pour syrup mixture over popcorn and nuts. Mix and put in oven at 250°. Stir every 15 minutes for 1 hour. Remove from oven and put on waxed paper to cool. Store in a tightly closed container.
Blend together salad oil, vinegar, mustard, salt and pepper. Pour over hot rice; toss and set aside to cool. Add remaining ingredients and toss. Chill thoroughly. Serve on lettuce leaf and garnish with extra sliced eggs. Makes 8 one cup servings.
Partially cook broccoli. Drain. Saute celery and onion in butter until tender. Combine broccoli, celery, onion, cheese, soup and rice in baking dish. Bake at 350° for 45 minutes. Serves 6.
Blend butter, egg and sugar. Dissolve baking soda in teaspoon water and add to the mixture. Add salt, bananas, flour and nuts. Mix and pour in a greased and floured loaf pan. Bake at 350° for approximately 1 hour (bake 15 minutes longer if needed).
Saute onions in butter until golden, about 20 minutes. Add flour and cook about 5 minutes, stirring to prevent flour burning on pan bottom. Add broth and Worcestershire sauce, stirring to prevent lumping. Bring to boil; season to taste. Simmer a while.
Brown ground beef and onion, drain. Add garlic salt, parsley flakes, salt, pepper, tomato paste and water and simmer 30 minutes. Cook lasagna as directed on package. Mix together eggs and cottage cheese. In a 13 x 9 x 2-inch baking pan spread about 1/2 cup sauce then alternate layers of lasagna, sauce and egg mixture and Mozzarella until pan is filled. Top with sauce and sprinkle with Parmesan cheese. Bake at 375° for 30 minutes.
Pour gelatin in an electric blender. Add boiling water; blend 30 seconds at low speed. Scrape sides with a rubber spatula. Cover and blend 15 seconds longer. Add remaining ingredients. Cover and blend 40 to 50 seconds at medium speed, until most of the strawberries are pureed. Pour immediately into a 4-cup mold or glass serving bowl. Refrigerate for 4 to 5 hours, until set. Unmold onto plate before serving or leave in glass bowl. Makes 3 1/2 cups or 8 servings.
Season pork roast with seasoned salt and black pepper. Heat oil in Dutch oven. Dredge the roast in flour and brown on all sides in oil. Heat soups and water together in saucepan. Add onion and garlic. Drain fat from pork. Pour soup mixture over pork roast in the Dutch oven. Cover. Place in a 325° to 350° oven. Bake until well done.
Separate the eggs. Beat whites until peaks form. Beat yolks with fat. Add water, salt and pepper to yolks and beat again. Fold in whites gently. Slowly put in matzoh meal, a little at a time. Refrigerate your mixture 3 to 4 hours.
Season meat with salt and pepper and brown on both sides in heated shortening in a heavy skillet or Dutch oven. Add 1/4 cup of the water, cover tightly and simmer gently from 1 to 1 1/2 hours or until meat is almost tender. Add remaining water, 1/4 cupful at a time as needed to keep pan from going dry. Push meat to one side of pan and carefully place onions in the shortening. Cover and simmer 20 to 30 minutes longer or until meat is tender and onions are transparent and soft. Carefully transfer meat and onions to a hot platter and cover to keep warm. Stir combined flour and sugar into drippings, adding more water if desired. Heat to boiling and pour over meat and onions. Serve at once. Makes 4 servings.
Break lettuce in bite size pieces. Chop celery and green pepper very fine. Slice the onion thin. Do not cook peas; layer all these and then sugar over this. Sprinkle 2 or more teaspoons grated Cheddar cheese. Fry the bacon crisp and crumble on top. Cover with foil and refrigerate overnight. The salad will do its own combining during this time. Don't stir. Should any be leftover, it will keep nicely for 2 or 3 days if covered tightly with foil.
Unroll dough. Press lightly into greased 15 x 10 x 1 jelly roll pan, pressing edges together to line bottom of pan. Bake at 350° for 8 to 10 minutes. Cool.
Preheat oven to 400°. Grease a 10 x 15 x 1-inch jelly roll pan. Line with paper or foil; grease top of lining. Sift flour once to measure. Combine baking powder, salt and eggs in top of double boiler over water. Beat with electric hand mixer on high for 3 minutes. Add sugar gradually. Remove from heat; beat 2 more minutes, adding flour and vanilla. Pour batter on a clean dish towel dusted with confectioners sugar. Remove paper. Spread with jelly and roll up. Wrap with dish towel to cool.
Drain the first 3 cans of beans. Do not drain the last 3 cans. Brown meat and crumble into a large baking dish; add beans and all other ingredients except bacon. Mix well and place several bacon strips on top. Bake at 350° for 1 1/2 hours or until thickened. Can be used as a vegetable or main dish.
Soak onion in water 5 minutes. Combine egg, milk and Tabasco. Add to biscuit mix and stir until blended. Stir in onion and water. Pour into 8-inch pie plate. Sprinkle with caraway seeds. Spoon melted butter over all. Bake at 400° for 20 to 25 minutes. Yield: 6 servings.
Soften yeast 5 minutes in 1 cup water. Combine shortening, sugar and salt. Add 1 cup water and egg; mix until blended. Add 3 cups flour; stir until smooth and elastic. Add remaining flour, stirring; knead. Refrigerate in greased bowl. Bake at 400° for 12 to 15 minutes.
Wash cranberries; drain. Cut orange into quarters. Chop cranberries and orange quarters and stir in pecans and sugar. Add boiling water to gelatin, stirring until gelatin dissolves. Cool. Stir in cranberry-orange-pecan mixture. Chill until jelled. Makes 3 cups.
Combine the oleo, sugar and vanilla. Add the flour and salt which have been mixed together. Add nuts and roll into 1-inch balls. Bake until set (not brown) and roll in powdered sugar before and after they cool.
Place a layer of noodles in the bottom of a 9 x 13-inch pan. Spread tuna evenly over noodles. Place another layer of noodles over the tuna. Spread mushroom soup on top. Pour half and half over the top then pour in milk to cover noodles. Add salt and pepper to taste. Place small amounts of margarine on top. Bake in oven at 375° for about an hour.
Cook pasta according to package directions, adding vegetables during last 4 minutes of cooking time. Drain; return to pan. Add remaining ingredients; toss to cool.
Grease and flour a 9 x 13-inch pan. Set oven at 350°. Add cream of tartar to egg whites; beat until stiff. Gradually add sugar. Add vanilla. Chop nuts and crumble saltines; fold into whites. Spread in pan; bake until golden and firm. Let cool completely, then spread on Cool Whip, then pie filling.
Mix Master Mix and sugar together. Blend slightly beaten egg with fork to water. Stir water/egg mixture into dry ingredients. Drop onto preheated skillet that has been sprayed with Pam. Skillet should be on medium-high. Yields 8 to 10 pancakes.
Cut broccoli and cauliflower into small pieces and place in boiling water for 2 minutes, then drain and cool. Cube onion. Mix equal parts of sour cream and mayonnaise. Add lemon juice and garlic salt. Pour mixture over vegetables and refrigerate for 4 hours.
Brown 6 slices of bacon and remove from pan. Add flour and brown. Add celery, onion, okra, tomatoes and 2 quarts boiling water. Boil and then simmer for 2 hours. Add salt, pepper and sugar. Stir with wooden spoon until mixture thickens. Then blend in last of all raw shrimp, bacon and the crab meat. Bring to a boil and simmer 30 minutes.
Measure broth into 5 quart Dutch oven.	Add tomatoes, parsley, and celery. Heat butter in skillet; add peppers, onion, garlic, and okra. Cover and saute without stirring until onion is soft but not browned. Add mixture to broth. Add all of the ingredients except seafood and tabasco. Heat to boiling. Reduce heat and simmer covered 2-1/2 hours. Stir in tabasco and seafood and cook an additional 15 minutes. May be served over hot rice. Serves 10-12.
Make a doughnut from each bread slice by using 2 different sized round cutters. Butter doughnut and hole pieces and set aside. Place the crusts and scraps of bread in the bottom of an 8 x 12-inch casserole. Sprinkle cheese over bread. Add a layer of broccoli, then ham. Arrange doughnuts and holes on top. Combine remaining ingredients and pour over. Cover and refrigerate at least 6 hours or overnight. Preheat oven to 325° and bake uncovered for about 50 minutes or until set and brown. Remove from oven and allow to set 10 minutes before serving. Let it set in refrigerator before freezing.
Combine cheese and margarine. Add flour, pepper and salt. Add Rice Krispies. Shape into balls. Place on greased cookie sheet or press down with a fork. Bake 10 minutes at 375°.
Brown sausage and drain. Cool. Beat eggs; add milk, salt, mustard and mushrooms. Add bread and stir until softened. Stir in cheese. Pour in baking dish and refrigerate overnight. Bake 40 to 45 minutes at 350°.
Heat jelly in fondue pot or crock pot and add wieners. Heat to boil and serve.
Bake chicken (do not dry out meat) and cut into large cubes. Mix celery, salt, pepper, mayonnaise, juice/vinegar together. Add chicken cubes and mix well. Extras that can be added to salad: green onion to taste, pineapple tidbits, diced apples, sliced green grapes, nuts. Chill and serve.
Sift flour and salt onto a pastry board. Make a well in the center and add eggs and water. Work the flour into the egg mixture, adding more water, if necessary, to make a stiff but workable dough. Knead on board until smooth. Divide dough in half and let it rest for 30 minutes, covered. Roll out as thin as possible and cut into desired shapes. Spread noodles on the board and let them dry well before using. Freezes well.
Cook spaghetti in salted water to desired doneness; drain. Mince garlic. In pan, heat oil and butter. Add garlic. Cook for 1 minute. Add to other ingredients. Toss well. Test for seasoning. Add pepper and salt for taste. Makes 4 servings.
Whip Pet milk until stiff. Add sugar. Beat until sugar is dissolved. Add Kool-Aid and mix well. Mixture will congeal quickly. Pour into crusts and refrigerate. Great summertime dessert. No cooking.
Saute onion in butter until tender, but not browned. Add vegetables with sauce, chicken broth, cream and pepper. Cook over medium heat until thoroughly heated, about 5 minutes. Makes 5 1/2 cups or 6 servings.
Cook fruit and jello until jello is dissolved. Cool. Add 2 packages of Dream Whip, prepared according to directions on package. Add cream cheese, softened. Mix and put in a mold. Will keep several days in refrigerator.
Saute zucchini and chopped onion in oil. Whip cottage cheese with basil and oregano in blender. Place alternating layers of squash, cottage cheese and tomato in a 1 1/2 qt. casserole dish. Top with Parmesan cheese.
Mix all ingredients and simmer 45 minutes to 1 hour. Cook kidney or chili beans on side. Cook spaghetti on side. Serve in layers: bottom spaghetti, second beans with sauce on top. Serve with oyster crackers. Serves 4.
Mix ingredients together. Pour into a 9 x 9-inch greased pan. Bake at 350° for 30 to 40 minutes. Top with cheese; melt.
Empty milk into large bowl and stir in lemon juice. Add fruits and Cool Whip. Stir well. Pour in crust and refrigerate.
Grind vegetables coarsely together. Put in colander and drain. Put in a bowl and add canning salt. Let stand 1/2 hour. Drain again; put in kettle. Add 1/2 pint (8 ounces) of water and 1/2 pint white vinegar. Cook 8 minutes. Stir so it won't scorch. Drain again; put back in kettle. Add 1 pint white vinegar and 1 pint of water. Bring to boil, then add turmeric, celery seed and mustard seed. Stir well. Cook about 5 minutes and stir.
Mix all together and bake at 350° for 20 to 30 minutes in layer cake pans.
Mix together cabbage, onions, pepper and pimentos. Make a syrup from vinegar, mustard seed, turmeric, sugar, celery seed and salt. Stir and simmer syrup for 6 minutes. Cool and then pour over slaw mixture. Let set at least 24 hours before using. The longer it sets, the better it is. Will keep as long as 5 or 6 months. Store in glass jar or similar container.