HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring 4 cups water to a boil. Add oil to frying pan and add hamburger and garlic. Saute until tender, then drain excess fat. Add all remaining ingredients except the Mozzarella cheese and the pasta. Simmer the mixture while the pasta cooks until just barely tender. Drain pasta and mix with the sauce. Pour all into a 3-quart baking dish and top with the Mozzarella cheese. Bake, uncovered, at 350° for 25 minutes.
Mix tuna, Miracle Whip, chopped celery and chopped green onion. Refrigerate. Make cream puffs.
Brown and drain hamburger and bacon. Add chopped onion. In large baking bowl add rest of ingredients. Stir meat mixture. Bake at 350° for 1 hour. Can be frozen before or after baking. I always double this. Serves 12.
Preheat oven to 375°. Mix all ingredients together well. Drop by spoons onto foil-lined cookie sheets, 3 inches apart and spread out thin. Bake 5 to 7 minutes. Cool completely (15 minutes); peel off foil. Melt chocolate chips and spread on flat side of half the cookies and stick together with remaining half of cookies.
Peel, cook and mash several potatoes. Add salt and pepper to taste, butter and milk. In a skillet, cook hamburger, onion, bouillon cubes and Worcestershire sauce for 20 minutes, covered. Add water if needed. Add peas and carrots; cook until tender. With a slotted spoon, put meat mixture into a casserole dish. Top with mashed potatoes. Top with grated cheese and place under broiler until cheese melts.
Prepare potatoes according to package directions, except reduce water by 1/4 cup. Stir in drained spinach, sour cream and pepper. Turn into a 10 x 6 x 2-inch baking dish. Dip one side of each fillet in milk, then in stuffing mix. Fold fillets in half, coating side out. Place atop potato mixture; drizzle with melted butter. Bake, uncovered, at 350° until fish flakes easily when tested with fork, 30 to 35 minutes. Serve with lemon slices. Makes 4 or 5 servings.
Saute onion in oil. Add broth, chicken, salt and cumin; heat until hot. Make sauce of cream of chicken soup, sour cream, chilies and small amount of picante sauce.
Saute celery, onion and mushroom pieces in butter. Add drained cooked broccoli, golden mushroom soup and bacon cheese. Heat and serve as a warm dip with tortilla chips. May be made ahead of time and frozen.
In medium saucepan over low heat, heat all ingredients, stirring occasionally. Makes about 4 cups or 3 servings.
Melt oleo in 9 x 13 pan. Mix 1 cup sugar, 2 cups flour and baking powder with melted oleo. Reserve 1/2 mixture. Pat the rest in bottom of pan. Drain cans of cherries, putting juice in pot with 2 cups sugar and 3 tablespoons flour, mixed. Put cherries on top of crunch. Cook juice until slightly thickened. Pour over top of cherries. Add additional crunch and bake 30 minutes at 350°.
Skin potatoes and boil alone. Cook beef in pan alone.	Put tomato juice, salt, pepper and garlic salt in saucepan and bring to a boil. Then turn to medium and add chopped onions. Add peas, potatoes and beef when done and last, add corn. Let simmer for about 1 hour on low heat. Will be good and done when onions are clear.
Bake cake according to directions and cool. Crumble 1/2 of cake in large bowl. Spread 1/2 of strawberries, pudding, glaze and Cool Whip. Crumble rest of cake, spread strawberries, glaze and pudding. Top with Cool Whip.
Place vegetables in sprayed pie pan. Beat remaining ingredients together. Pour over vegetables. Bake at 375° for 35 minutes.
Mix ingredients and make into balls (small or large) and place in casserole dish. Bake at 350° for 30 minutes and pour off any excess fat from dish.
Cream sugar and margarine. Blend in flour and eggs. Gradually add milk, then flavoring and coconut. Bake 40 minutes at 350° in 2 greased and floured pie pans.
Boil ingredients for 1 1/2 minutes. Remove from heat and cool in cold water. Beat until thick.
Add crushed peppermint candy to any vanilla ice cream recipe after it has frozen for about 15 minutes. Makes 2 quarts.
Combine dry ingredients in mixing bowl. Cut in shortening. Add egg and milk all at once. Mix until dough forms a ball. Turn dough out on a lightly floured surface and knead 10 to 12 times. Roll out and cut. (Do not roll very thin.) Bake on lightly greased baking sheet at 475° for 12 to 15 minutes.
Sift flour; measure and sift into bowl with sugars and salt. Cut in shortening with pastry blender until it is crumbly. Measure out 1 cup of this mixture and set aside for topping. Dissolve soda in buttermilk and add to beaten egg. Stir in remaining crumb mixture. Pour into a wax paper-lined 8-inch square pan. Sprinkle the 1 cup of crumb mixture over batter. Bake in moderate oven at 350° for 45 to 50 minutes. Serves 6.
Brown ground beef with onion. Drain grease. Set aside. Spread chiles on bottom of dish, approximately 10 x 10-inch. Cover with ground beef and onion mixture. Sprinkle cheese over chile and hamburger mixture.
Cut pockets in chops. Combine onion and celery in skillet and saute. Add rest of stuffing and mix well. Stuff pockets. Place chops in foil and bake at 375° for 1 hour.
Prepare oblong cake pan with shortening and flour. Layer coconut and coarsely chopped pecans in bottom of pan. Mix German chocolate cake mix and pour over coconut and pecans. Melt butter and cream cheese in microwave. Mix in powdered sugar with spoon. Pour over top of cake leaving about 1/2 inch away from top of pan. Bake 35 minutes at 350°.
Dissolve gelatin in boiling water. Allow to cool. Stir in strawberries and thawed whipped topping. Break cake into small pieces and place in a 9 x 13-inch pan. Pour strawberry mixture over cake. Place in refrigerator to congeal. Cut into squares and serve. (Any flavor gelatin and any fruit can be substituted.)
In a food processor, blend the cottage cheese until smooth, about 3 minutes. Add the blueberries and blend again until smooth. Transfer to a large bowl. Whisk in the yogurt, lemon juice and honey. Divide the mixture among 6 custard cups. Chill before serving. Serves 6.
Coat chicken pieces and put in 9 x 13-inch pan. Bake 1 hour at 350°.
In saucepan combine chicken, water, onion, carrots, garlic, bouillon granules and pepper, bring to a boil; reduce heat. Cover and simmer 10 minutes. Stir in potatoes; simmer, covered, about 15 minutes more or until chicken and potatoes are tender. Remove chicken. When cool, cut into bite size pieces. Return to pan. Mash potatoes slightly. Combine milk and cornstarch; add to saucepan. Cook and stir until thickened and bubbly. Cook and stir 2 more minutes. May sprinkle with chives. Makes 4 servings.
Cook hamburger, vinegar, water, salt and onion until done. Fold in ketchup, brown sugar, celery and dry mustard.
Sift together flour, salt and baking powder. Cream shortening and sugar. Add eggs. Add alternately the milk and mixture of dry ingredients. Beat thoroughly. Add dates. Drop by spoonfuls on greased baking sheet. Bake at 350° for about 8 to 10 minutes or until lightly browned.
Beat eggs, margarine, oil, vanilla, sour milk and shredded zucchini. Blend dry ingredients with egg mixture; add chocolate chips and walnuts. Bake in greased and floured bread pan for 1 hour at 350°.
Mix pudding mix, 2% milk, vanilla and Cool Whip. Then put a layer of cookies and bananas in dish until all gone. Pour pudding over top of cookies and bananas.
Brown mushrooms in butter with parsley. Add 1 tablespoon flour; cook and stir for 2 minutes. Cool. Spread mixture on 1/2 of each slice of ham. Fold other half over; press to secure. Dip schnitzel in eggs, then in 1/2 cup flour. Put back into egg and then into crumbs. Brown on both sides in hot shortening.
Preheat oven to 450°. Combine eggs, sugars, corn syrup, butter, bourbon, flour, vanilla and chopped pecans. Stir well. Sprinkle chocolate chips over pie shell. Pour filling over chips and arrange pecan halves on top. Bake for 10 minutes at 450°. Reduce heat to 350° and bake for 35 minutes longer or until set. Serve with whipped cream.
Bring to boil. Keep warm in percolator. Great for winter and Christmas. Use 2 large cinnamon sticks for group serving.
Mix the first five ingredients in a large bowl. Add eggs, milk and melted butter. Add caraway seed as desired. Stir by hand. Butter and lightly flour 3 large loaf pans. Put mixture into 3 buttered loaf pans. Bake at 380° for one hour.
Cream butter and cream cheese; gradually add powdered sugar. Beat until fluffy. Stir in vanilla.
Cream the cheese with butter. Mash all other ingredients together with cheese mixture. Add pecans, then add red pepper to taste. Roll into "log" and place in freezer. When ready to use, cut thin slices and bake in preheated 350° oven for 10 minutes.
Roll breasts in oil and margarine mixture, then in mixture of Parmesan, cracker crumbs and garlic salt. Pour 1/2 cup hot water into a 9 x 9-inch glass casserole. Place chicken breasts on top and cover tightly with foil. Bake at 350° for 45 minutes. Remove foil and bake 15 minutes more. Serves 6. Great with sour cream noodles!
Spread refried beans on a dish. Mix taco seasoning and sour cream. Spread over beans. Put the onion and tomato on top of those ingredients and then put cheese on top of that. Dip with taco chips.
Cream sugar, margarine and shortening until fluffy. Add eggs one at a time, beating well after each. Add extracts and flour. Mix until	blended well.	Add Sun-Drop last. Bake in greased and floured tube or Bundt pan at 325° for 1 hour and 15 minutes.
Mix sugar, shortening (Spry), cinnamon, flour and nuts. Take out 1/2 cup for topping. Mix the remaining ingredients with the rest of mix. Put in greased and floured pan. Bake at 350° for about 30 to 45 minutes. Serves 10.
Mix brown sugar, biscuit mix, eggs and vanilla at medium speed until well combined. Add nuts, coconut and chocolate chips last; blend in by hand. Mixture will be very thick.
Mix ingredients well. Cook over medium heat about 10 minutes or until thick. Add Rice Krispies and chopped nuts. Roll into balls and then coconut.
Dissolve yeast in warm water. Add all other ingredients, except only half of flour. Gradually add remaining flour. Mix with hands. Turn dough out on lightly floured board. Knead until smooth and elastic, about 5 minutes. Round in greased bowl, greased side up. Cover with damp cloth. Let rise in warm place until double (about 1 1/2 hours). Punch down and let rise until double again (30 minutes).
Cream margarine, oil and sugar. Add eggs, vanilla and sour milk. Mix together all dry ingredients and add to creamed mixture. Beat well. Stir in zucchini. Spoon batter into a greased and floured 9 x 12-inch pan. Sprinkle top with chocolate chips. Bake at 325° for 40 to 45 minutes. I bake these in small loaf pans for same amount of time. They freeze well and make great holiday gifts.
Cream butter and sugar until light and fluffy. Add vanilla, crumbs, flour, cinnamon and nuts. Mix will and shape into 3/4 inch balls. Place on an ungreased cookie sheet.
Saute bacon in large saucepan until brown. Add onion, garlic and mushrooms. Cook until onion is tender. Stir in spaghetti sauce, salt, oregano and pepper. Simmer about 10 minutes. Saute chicken in oil in large skillet until all sides brown. Add chicken to sauce; cover and simmer 45 minutes or until chicken is tender. Cook spaghetti according to package directions; drain. Pour chicken and sauce over spaghetti in large serving dish. Makes 6 servings.
Keep enough coconut out to sprinkle on top of pie. Put everything in blender on liquify. Butter pie plate. Pour into 10-inch pie plate. Bake 45 minutes at 350°.
Dissolve yeast in warm water. Add oil and milk. Combine all other ingredients until mixed. You can use right away or store in a covered dish in refrigerator for up to 4 days. Roll out to desired thickness, cut and bake at 400° until brown.
Open can of Ro-Tel and put in blender to liquify. (For those that don't like the chunks.) Brown meat and onion in frying pan. Add other ingredients and simmer 10 minutes. Pour into casserole dish and put in oven long enough to warm. When ready to serve, cover with crushed Frito or Dorito chips and top with shredded cheese. Put back in oven long enough to melt cheese.
Place butter and sugar in milk. Heat until butter is melted. Let cool until just warm. Add yeast/water and eggs. Add flour gradually and mix, 4 to 5 cups. Let rest 5 minutes. Knead until not sticky. (Keep amount of flour down.) Roll until 3/4-inch thick. Cut into small rounds. Pull to flatten. Slap one side in melted butter. Fold butter side in, Parker House style. Put on cookie sheet and let rise until doubled. Bake at 400° for 7 to 8 minutes.
Simmer vegetables in water until tender (10 to 15 minutes). Add remaining ingredients except parsley. Add salt and pepper to taste.
Preheat oven to 375°. Grease 9 x 9 pan. In small saucepan, combine brown sugar, butter, orange peel and juice; mix well. Cook and stir over medium heat until bubbly. Set aside.
Mix all ingredients together, except nuts, in a large bowl. Wet your hands and shape into 1-inch balls. Roll balls in the chopped peanuts and the candy is ready.
Blend half of the cake mix with the brown sugar, margarine, eggs and water. Blend in remainder of the cake mix. Add chocolate chips. Spread in greased and floured 9 x 13-inch pan. Bake 20 to 25 minutes at 350°. Cool; cut into bars.
Sift dry ingredients together. Mix sugar, sour cream and egg together. Beat in chocolate mixture, then add flour mixture. Beat for 2 minutes. Bake in greased and floured pan 25 to 30 minutes at 350°.
Combine all ingredients except Fritos and chill for 30 minutes. Add Fritos just before serving. Mix well.
Wash, drain and chop the spinach. Cook spinach in chicken stock until the stock is reduced by 2/3 of its original volume. Saute the garlic in olive oil. Do not let garlic turn brown. Add spinach and remaining stock to garlic and oil. Cook until rest of stock is reduced. Add cooked spaghetti to the mixture. Simmer and mix lightly for several minutes. Sprinkle with Parmesan cheese. Serve hot.
In a blender, blend all ingredients for 1 minute on medium speed or longer for a smoother smoothie. Makes 5 cups.
Melt the half and half, butter, Cheddar cheese and Velveeta cheese together. Thaw potatoes in a 9 x 13-inch pan. Pour cheese sauce over potatoes. Let sit 20 minutes. Bake at 350° for 1 hour.
Combine soup, lemon juice, oregano, broccoli, tomatoes and tuna. Stuff about 1/4 cup mixture into each shell.
Mix 2 c. sugar, Karo syrup, and 1/2 c. water. Bring to boil, and boil for 1 minute. Cool to room temperature. Mix together 1/4 c. boiling water, 1/2 c. instant coffee, add to mixture above and cool to room temperature. Mix vanilla and vodka. Add to mixture above. Pour mixture into the 2 empty fifth bottles. Take the mixture and pour about 1 part to 3 or 4 parts milk. Depends how strong you like them. Refrigerate.
Break pretzels; spread evenly in 9 x 13 dish. Mix 3 tablespoons sugar with melted margarine. Pour over pretzels. Bake at 350° for 8 minutes. (Pretzels should taste crunchy.)
Mix all together. Pour in well-greased hot iron skillet. Bake 20 minutes at 450°.
Place the oil and butter in a shallow baking pan and put into a 375°f. 190°c. gas mark 5 oven to melt. Set aside. In a large paper sack, mix the flour and seasonings. Roll the chicken pieces first in the oil and butter, then shake in the paper sack until coated. Then place the chicken in the pan, skin side down, and bake for 45 minutes. Turn over and bake for a further 5-10 minutes, or until the crust begins to bubble. Serve hot or cold, but the crust is better if the chicken isn't refrigerated before eating.
Boil potatoes whole and peel after cooking. Slice potatoes into bowl and add diced dill pickles and diced small onion.
Mix sugar, applesauce, oil, egg whites and skim milk thoroughly in large bowl. Add remaining ingredients. Spread in oiled and floured loaf pan. Bake at 350° for 60 to 70 minutes.
Blend the cream cheese and goat cheese. Add all the herbs and the chopped garlic and shallots, then salt. Enjoy.
You take mushrooms. You throw up the stuff three times. Then you put it in the oven and cook it for awhile. When you take it out, you put the cheese on it. Cut the cheese into small pieces like a long line or finger. Then you put the mushrooms on. Then you put it in the oven and cook it.
Drain spinach well on paper towel. Toss cheese with flour. Add spinach, milk, eggs, bacon and seasonings. Mix well. Pour into shell. Bake at 350° for about 1 hour. Garnish with additional bacon (add a little bacon grease to mixture).
Mix flour, salt and baking soda; set aside. Cream margarine and peanut butter; add sugars and mix well. Add eggs and mix well. Add flour mixture to peanut butter mixture, mixing well. Drop by teaspoon onto greased cookie sheet; flatten with fork. Bake at 375° for 10 to 12 minutes until lightly browned. Makes 4 to 5 dozen cookies.
Mix all ingredients (except croutons and butter) in a casserole dish. Bake at 350° for 50 minutes. Coat croutons with butter and put on top of casserole for last 15 minutes of baking.
Bake at 375°. Pour in unbaked pie shells. Bake 45 minutes to 1 hour.
Place bologna, onion, eggs and cheese through grinder. Add remaining ingredients to desired level of moistness and taste.
Sift dry ingredients together. In a 9 x 13-inch pan, put liquids. Add all dry ingredients and stir with a fork. Bake at 300° for 25 to 30 minutes.
Slice banana thickly. Place in microwave-safe bowl. Cover banana with butter and sugar. Microwave on High for 50 seconds (or until butter melts).
Wrap 6 to 8 green beans in a strip of bacon and secure with a toothpick. Place each bundle in a rectangular pan. Mix sugar, oleo, garlic powder and soy. Pour over beans and bacon. Place covered in refrigerator at least 12 hours. Bake in 350 degree oven for 30 to 35 minutes.
Cut shortening into flour. Mix vinegar and water. Add together with egg. Mix well. Separate into four equal parts. May be frozen or keeps well in refrigerator. Form into balls to store. Roll out crust on floured pastry sheet.
Mix flour and sugar. Add milk. Mix well. Pour into greased 13 x 9-inch pan. Top with peaches and dot with margarine. Bake at 400° until dough has come to top and browns, about 30 to 40 minutes.
Flour and grease Bundt pan. Sprinkle powdered sugar, coconut and nuts in the bottom of the pan. Mix the cake mix, eggs, oil, water and flavoring together. Add the coconut supreme frosting last. Pour this over the powdered sugar, coconut and nuts. Bake at 350° for 1 hour or until toothpick comes out clean. Cool on rack in pan 25 minutes, then turn out on cake plate.
Warm paste in double boiler; place in bowl with egg white and beat with mixer. Gradually add sugar and beat until smooth. Let stand in cool place overnight. Roll on floured board into long little finger lengths and fit into molds. Grease molds well. Bake about 30 minutes in 325°. When baked, let stand 15 minutes, then unmold. For decorating, use powdered sugar, water and almond flavoring. Makes 18 rings.
Mix all ingredients well. Pour in unbaked pie shell. Bake at 325° for 30 minutes or until done.
Mix pineapple and Jell-O together in saucepan. Bring to a boil. Let cool. Add the other ingredients and mix well. Pour into oblong dish or mold. Refrigerate until set.
Mix cream cheese, sour cream and taco seasoning mix in a 13 x 9-inch pan. Layer cheese, lettuce, tomatoes and olives to garnish.
Combine and mix milk, lemonade, and Cool Whip.	Place in pie shell and freeze.
Combine all ingredients; stir well. Bake in 2 greased and floured loaf pans at 325° for 1 hour.
Cream butter, sugar and eggs. Add vanilla, lemon juice, almond extract and 7-Up. Blend. Add flour and blend until smooth. Pour into greased and floured loaf pan. Bake at 275° for 45 minutes.
Saute onion, green pepper and celery in bacon drippings and butter. Remove from heat. Add other ingredients. Put mixture in shells or casserole dish. Brush tops with equal parts of milk and catsup. Bake at 400° for 15 minutes or until slightly browned around edges.
Melt chocolate over water and let cool. Blend the cream cheese (softened) with sugar, vanilla and salt. Add two egg yolks, one at a time, beating well after each addition. Stir in melted chocolate and beat smooth. Whip cream and fold in. Beat egg whites to soft peak, adding 1/4 cup sugar. Gradually fold into chocolate mixture. Pour into crust and refrigerate until well chilled.
Cook chicken breasts in skillet or on grill (best this way). In a large skillet, saute onions and mushrooms in small amount of butter until tender. Tear cooled chicken into bite-size pieces; put in a casserole dish that has been sprayed with Pam. Cover with onions and mushrooms. Next, cover with shredded Monterey Jack cheese. Bake until cheese is melted and heated thoroughly. Good served with long grain and wild rice.
Combine all ingredients in a greased baking dish. Top with crumbs. Bake at 350° for 40 to 50 minutes.
In 2-quart saucepan over medium heat, in 1-inch boiling water, heat carrots and 1/4 teaspoon salt to boiling. Reduce heat to low; cover and simmer 15 minutes or until tender-crisp. Drain. Add butter, sugar, nutmeg and 3/4 teaspoon salt. Return mixture to heat and cook, stirring constantly until carrots are glazed.
Cook scrambled eggs in oil. Put in green onions, leftover meat or vegetables and rice in frying pan. Sprinkle with soy sauce until rice is brown color. Pepper to taste.
Brown sausage and crumble; drain excess fat and cool sausage. Combine all ingredients. Roll into 1-inch balls. Place on baking sheet 2 inches apart. Bake at 400° for 15 to 20 minutes, until puffed and brown. Cool on wire rack or paper towel.
Add to meat mixture and mix well. Cover and bake at 350° for 2 to 3 hours. Stir occasionally. Serves 90.
Mix all together. Divide in half and bake 2 1/2 hours at 250° or can be baked in 1 pan. Makes a 6 1/4 pound cake.
In a large saute pan, heat oil, butter and saute onions until golden brown (10 to 15 minutes). Sprinkle flour over onions and blend well. Add the water and tamari or beef stock. Add bay leaves and wine. Simmer for 1 hour. Before serving place one slice of toast in each bowl, sprinkle with cheese and broil just long enough to melt cheese and brown slightly (5 minutes).
Boil chicken; bone and cut into bite-sized pieces. Heat soups and Ro-Tel tomatoes in pan. Layer chicken, soups and chips. Top with Cheddar cheese, if desired.
In a food processor, puree the pineapple and bananas. Transfer to large bowl. Stir in the yogurt and maple syrup. Freeze. Serves 4 to 6.
Soften cream cheese and blend with powdered sugar, pudding and Cool Whip. Fold in Cool Whip last. Use plastic flowerpot (put foil in bottom if pot has holes) and layer crushed cookies with cream cheese mixture. Use cookie mixture on top so it will look like dirt. Stick a plastic flower in pot and have fun. Keep refrigerated.
Generously grease and lightly flour an 8 or 9-inch square pan. In small mixing bowl, combine eggs and sour cream. Add 2 cups dry cake mix. Stir by hand until well combined. Spread about half of the batter in prepared pan. Sprinkle about 1 cup of dry frosting mix over batter in pan. Repeat with remaining batter and frosting mix. Dot with margarine. Bake at 350° for 30 to 35 minutes, until toothpick inserted in center comes out clean. Serve warm.
Cook shells according to directions on package; drain well. Brown beef in skillet; drain. Mix meat, eggs, bread crumbs, cheese, onion, oregano, salt and pepper. Fill each shell with meat filling. Spread thin layer of spaghetti sauce in bottom of 13 x 9-inch baking dish. Place shells in open side up. Cover with rest of spaghetti sauce. Sprinkle with Parmesan cheese; cover with foil and bake at 350° for 45 minutes. Serves a big family.
Melt 1 stick margarine. Mix nuts and graham cracker crumbs. Place in 8 x 12-inch pan. Mix eggs, sugar and 1 stick butter. Place on top of graham cracker mixture. Place crushed pineapple (drained) on top of egg mixture. Layer bananas on top of that. Cover with Cool Whip. Garnish with nuts and cherries.
Cut tomatoes into 1/2-inch slices. Stir salt into meal. Place in a shallow dish. Coat tomato slices in meal mix. In large skillet, heat 1/4-inch deep oil over medium heat to 350°. Fry on one side until golden brown; turn and fry other side until golden brown. Drain on paper towels. Serve hot. Makes 6 servings.