HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown hamburger, onion and peppers; mix with tomato paste and sauce. Grease casserole dish. Put rice in bottom of dish. Pour meat mixture over rice. Mix corn meal mix according to directions. Put on top of mixture. Bake at 450° until brown.
In large mixing bowl, combine Eagle Brand milk and water. Add pudding mix; beat until well blended. Chill 5 minutes.
Blend oil, eggs and sugar. Stir in zucchini and add remaining ingredients except nuts. Beat. Add nuts. Grease and flour 3 (9 x 5-inch) pans. Bake at 325° for 1 hour or until done.
Combine all ingredients except corn flakes. Shape as thick chops; roll in corn flakes. Place on greased baking sheet. Bake in moderate oven (350°) for 30 minutes. Serves six. Serve with tomato sauce or white sauce or just tomato catsup.
Combine apple juice, cranberry juice cocktail and water in an electric percolator. Place sugar, cloves, salt and cinnamon in percolator basket. Perk and serve. Makes 8 (6 ounce) servings.
Cook the macaroni according to directions on package, drain. While macaroni is cooking, beat the mayonnaise and egg together and then combine with the cottage cheese and cheddar cheese. Combine the cheese mixture with the drained macaroni. Spread in a 9 x 13 baking dish. Add Italian bread crumbs and pats of butter. Cover with foil and bake at 350 degrees for 30 minutes.
Hollow out round bread to use for dip. Save pieces for dipping. Thaw spinach and squeeze dry. Combine all ingredients, except bread. Mix thoroughly and fill hollowed out bread. Refrigerate overnight.
Cream sugar, shortening and eggs together. Combine molasses and cold water. Sift dry ingredients together, then add alternately with molasses and cold water. Chill dough. Roll and cut with favorite cookie cutter. Bake at 350° for 10-20 minutes. Do not overbake.
Mix chicken, pineapple, celery, and onion together. Set aside. Mix mayonnaise, chutney, lemon juice, curry powder, and salt. Toss with chicken mixture and chill.
In 1/2 gallon bottle (with lid), put all ingredients. Shake well. After ingredients settle, add water to fill. Shake once each day for two weeks. Always store in cool, dark place.
Combine 2 cups of the flour and the yeast. Heat and stir milk, sugar, shortening and salt just until warm and shortening almost melts. Add to flour mixture along with eggs. Beat with an electric mixer on low speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes.
Place all ingredients in a large bowl; toss well and chill 2 hours before serving.
Brown beef, draining grease well. Add all ingredients and cook, covered, 2 hours or longer.
Melt butter; mix with sugar and pretzels. Bake in a 12 x 8-inch baking dish for 12 minutes in a 350° oven. Let cool. Combine and beat cream cheese, powdered sugar and Cool Whip. Spread on top of pretzel base. Prepare jello with boiling water. Add crushed pineapple and strawberries to jello mixture. Spread on top of Cool Whip mixture. Refrigerate until jelled.
Preheat oven to 400. Mix hash browns and eggs. Spray mini muffin pans with vegetable spray. Spoon hash brown mixture into the mini muffin pans. Use mini tart shaper to press hash brown mixture into the bottom and sides of mini muffin pans. Bake for 30 minutes.
Blend together sugar and shortening. Add eggs, sifted flour and salt. Combine stewed raisins and soda scalded in 1/2 cup raisin juice. Drop by teaspoonfuls. Bake at 350° to 375° for 10 to 12 minutes.
Cream cheese mixture: Beat together the softened cream cheese and margarine. Add eggs, sugar, flour and vanilla; beat until smooth and set aside.
Heat oven to 350°. Grease loaf pan, 9 x 5 x 3-inches. Beat all ingredients in large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl occasionally, 4 minutes. Pour into pan. Bake until wooden pick inserted in center comes out clean, about 1 hour 10 minutes. Cool 10 minutes. Remove from pan. If desired, cool completely and spread with Brown Butter Glaze.
Combine cornstarch, sugar and salt in a saucepan. Stir in water and mandarin juice. Cook over medium heat, stirring constantly until mixture comes to a boil. Boil 1 minute, stirring. Reduce heat and cook 5 minutes more, stirring. Remove from heat. Beat egg yolks, gradually pour in small amount of hot mandarin mixture, stir. Mix remaining egg yolks with mandarin mixture. Add mandarin peel and butter, blending well. Cool 10 minutes and turn into baked pastry shell. Make meringue by combining 3 egg whites with cream of tartar, beat until frothy. Gradually beat in sugar 1 tablespoon at a time until egg whites are stiff and glossy. Spoon over filling in pastry shell, spreading so meringue touches edge of crust all around. Bake at 350° for 12 to 15 minutes or until meringue is golden brown.
Heat together potatoes, onions, California Blend vegetables and bouillon cube in the water. Heat until vegetables are tender. Then add the cream of mushroom soup, cream of chicken soup and cream of celery soup; stir until mixed thoroughly. Add the Velveeta cheese and cook until desired consistency.
Mix together chicken, lettuce and green onions. Set aside. Brown almonds, crushed Ramen noodles and sesame seeds in butter. Saute and cool.
*Can use 2 cups (12 ounce package) of butterscotch morsels instead of chocolate morsels.
Mash as many boiled potatoes as desired. Add onions, cut fine, and fry in a generous amount of butter (add celery, if desired). Add parsley, rolled or cut fine, just before adding onions and butter to the potatoes, to heat through. Do not cook too much!! Mix well. Add as many beaten raw eggs as desired, depending on the amount of potatoes used. Season well with salt and pepper (and poultry seasoning, if desired). Add cut up stale bread (squares or small dices), removing crusts as much as desired.
Cook the sugar and cream to soft-boil stage. Remove from heat and add the peanut butter and vanilla. Beat until a spreading consistency. Pour into 9 x 13 pan to cool. Cut into pieces. Store in airtight container. (Can be put in freezer.)
In pan, place 1/2 stick butter. Sprinkle with brown sugar; set aside. Mix cake mix as directed on box. Pour over butter and brown sugar. Cook about 35 minutes at 325°. In saucepan, put small can of crushed pineapple, 1/2 stick butter, and sugar. Cook for 3 minutes. Pour over hot cake.
Prepare Jell-O as directed on package. Mix in rest of ingredients and put in 9 x 12-inch cake pan. Let set.
Cook broccoli as directed, but not too done. Partially drain. Mix 1/2 stick of margarine and all the cheese (does not have to be melted) and stir into broccoli. Pour into greased baking dish. Mix other half of butter (melted) with cracker crumbs. Spoon over broccoli. Bake at 350° for 20 minutes.
Sift together flour, baking powder and salt. Cream together butter and sugar. Add whole egg and egg yolk and beat until fluffy. Add dry ingredients and 1/4 teaspoon vanilla. Pour into greased 7 x 11-inch baking pan. Bake at 350° until done.
Wrap in 3 layers of heavy-duty foil. Cook in oven at 225° for 18 to 24 hours. Serve with your favorite salsa. It is best to put the wrapped roast on a cookie sheet or a pan to catch any drippings that may leak out.
Combine all ingredients except parsley and nuts. Cheeses mix better if at room temperature. Blend thoroughly. Chill overnight. Form into a ball and roll in parsley and nuts. Serve with assorted crackers.
Cook pork over medium heat until brown. Drain. Place pineapple, prunes and apricots over pork. Pour salad dressing over fruit and pork. Heat to boiling. Reduce heat; cover and simmer until pork is done, 20 to 25 minutes.
Note: This layered salad is very versatile. A clear big bowl (you can purchase a dish for layered salads) makes a good dish to serve in and pretty to look at too!
Mix the first 4 ingredients together; roll into balls. Melt the paraffin and chocolate chips. Dip balls into chocolate, then put on wax paper!
Sift together flour, sugar, baking powder, soda and salt. Pour orange juice into measuring cup. Add orange rind, melted shortening and enough boiling water to make 3/4 cup. Combine orange juice mixture and well beaten egg. Stir liquid mix into dry ingredients (only until dry ingredients are dampened). Fold in chopped cranberries and chopped nuts. Pour into greased pan (9 x 5 x 13-inch). Push batter to sides and corners. Let stand 20 minutes before baking. Bake 50 to 60 minutes at 350°.
Grease muffin cups; dust with small amount of oat bran. Combine first 7 ingredients in bowl; mix well. Combine oat bran, baking powder, soda and cinnamon in small bowl. Add to banana mixture; stir just until moistened. Fill prepared muffin cups 2/3 full. Bake at 400° for 25 minutes or until lightly browned. Cool for 5 minutes. Remove to wire rack. Yield: 12 servings.
Cook whole cabbage in boiling salted water for about 5 minutes until outer leaves are soft enough not to break when bent. Drain and separate leaves, removing any thick stalks. Saute onion in butter for about 5 minutes; add meat and seasonings and cook additional 10 to 15 minutes until meat is lightly browned.
Cook in frying pan until peanuts are well coated, then bake in slow oven.
Beat eggs; add sugar, then add milk and vanilla. Butter pan real good, then pour mixture in. Sprinkle nutmeg. Pour into dish or crust. Bake at 350° for 30 to 45 minutes until set.
Boil sugar and water together for a few minutes, then add jello. Take off stove and stir it up real good, then add lemon juice and pineapple juice. Stir well. You need two 1-gallon milk jugs. Fill each jug half full of mixture. Add water to finish filling milk jugs. Chill.
Mix flour and margarine like pie crust. When blended, add 2 Tbsp. water and make into a ball. Divide ball in half and spread two 3 X 13 strips onto a cookie sheet.
Preheat oven to 350°. Spray a 9 x 5 x 3-inch loaf pan with nonstick cooking spray and set aside, or use tube pan. Into a small mixing bowl sift together flour, baking powder, salt and cinnamon. Set aside. In a large mixing bowl, combine margarine and sugar. Using electric mixer beat until creamy and light. Add eggs and vanilla; beat until thoroughly combined. Add sifted ingredients alternately with bananas, beating gently after each addition. (Do not overbeat as this will toughen bread.)
Mix cake mix, oranges, eggs, oil and 1 box pudding mix. Pour into a 9 x 13-inch pan. Bake at 350° for 35 minutes. Mix 1 box pudding and pineapple when you put cake in the oven. After cake is cool, mix Dream Whip and milk until stiff, then add other mixture. Top cake with walnuts and cherries, if desired.
In a boiler, mix 1 1/2 cups of sugar and flour. Put other 1/2 cup of sugar in small frying pan. Mix egg yolks and milk and add to sugar and flour mixture. Cook this mixture, stirring constantly, until thick. Set aside and brown your 1/2 cup of sugar. (Just brown; do not burn.) Add this brown sugar to first mixture with margarine and vanilla. Stir good and pour into your crust. Place meringue on top.
Wash and chop vegetables. Place all in a large bowl. Top with the cheese and 2 cups of Hellmann's mayonnaise. Refrigerate overnight. Toss well before serving.
Combine all. Drop onto cookie sheet by spoonfuls. Bake for 12 minutes at 350°.
Brown meat and drain well. Melt in Velveeta. Season with oregano to taste. Place slices of rye on large tray. Spoon on Ragu. Then add slice of Monterey Jack and then spoon on meat mixture. Cover and freeze. After frozen, transfer pizzas to bags. Reheat in preheated oven at 350° for 15 minutes.
Mix all ingredients together except bread crumbs. Top with buttered bread crumbs. Bake at 350° for 30 to 45 minutes. Serves 8 to 10.
Soak first 3 ingredients for 2 hours in ice water and 3/4 cup salt. Mix vinegar, sugar, dry mustard and celery seed. Cook for 3 minutes; place in jar and seal.
Dissolve gel in boiling water. Let cool. Add pie filling until slightly thickened. Pour into jello mold. Blend cream cheese with pineapple and spread over jello. Chill.
Chop beef. Mix all ingredients. Shape into ball and chill slightly. Garnish with chopped pecans, parsley and paprika.
In a large pot, saute onion and garlic in olive oil over medium heat until onion is clear. Add dill weed and stir about 1 minute. Add dissolved tomato paste. Stir. Add water.
Break up lettuce. Chop garlic and onion. Slice mushrooms. Chop tomato. Slice zucchini and cucumber. Crumble bacon and cheese. Mix all together; chill. Use honey mustard or poppy seed dressing.
Mix all ingredients together, spread in plate. Top with chopped ripe olives, lettuce, tomatoes and shredded cheese.
Grease bottom of 9 x 13-inch pan. Lay pecans on the bottom. Make 24 walnut size balls of thawed dough and lay on top of pecans. Mix melted butter, sugar, milk and pudding and spread over rolls. Cover with foil; refrigerate overnight. Take off foil and bake at 350° for 30 minutes. Turn over on foil. Makes 2 dozen rolls.
Drain pasta and cool. Add crab, onions, peas and tomato. Blend together mayo, sour cream, mustard, vinegar and seasoning. Blend gently the two mixtures. Makes about 12 cups.
Heat oven to 425°. Prepare pastry. Mix sugar and flour. Alternate layers of apples, cranberries and sugar mixture in pastry-lined pie plate, beginning and ending with apples. Dot with margarine. Cover with top crust that has slits in it. Seal and flute.
Preheat oven to 350°. Grease well an 8 1/2 x 4 1/2-inch loaf pan. In large bowl, flake tuna. Stir in bread crumbs, eggs, onions, lemon juice, salt, pepper, 1/2 cup sour cream and 2 tablespoons pimentos until blended. (Reserve remaining sour cream and pimentos for sauce.) Spoon mixture evenly into loaf pan. Bake for 45 minutes, or until knife inserted in center comes out clean. Meanwhile, prepare Egg Sauce.
In saucepan, cook sliced squash and onion in boiling water for 5 minutes; drain. Combine soup, sour cream and carrots. Fold in drained squash and onion. Combine stuffing mix and margarine. Spread half in bottom of a 12 x 7 1/2 x 2-inch baking dish. Spoon vegetables on top and sprinkle remaining stuffing mixture over vegetables. Bake in a 350° oven for 25 to 30 minutes. Serves 6 to 8.
Preheat oven to 400°. On foil-lined baking sheet, bake potatoes 1 hour until just tender; let cool. (Can be roasted a day ahead and refrigerated; bring to room temperature to continue.)
Heat margarine and marshmallows in saucepan until thick and syrupy. Add vanilla. Pour over cereal. Press into a greased pan. Cool. Cut into bars.
In a slow oven melt butter, cream cheese, milk, salt, pepper and garlic powder to taste. Stir in corn and green chilies. Put in casserole and bake at 350° until bubbly.
Spread mustard on bottom of pie shell and bake at 450° for 10 minutes. Cool. Reduce oven to 350°.
Melt butter in saucepan. Add oysters and juice. Bring almost to boiling. Add half and half, milk, salt and pepper. Cook until oysters begin to curl. Makes about 5 cups of stew.
Peel and boil potatoes as you would for potato salad. Cut into cubes and place in casserole dish. Add onions if desired.
Mix Cool Whip and sour cream together. Add dry ingredients. Drain fruit well. Add to orange mixture. Fold in nuts.
Cut meat into 1 1/2-inch strips after pounding in flour, salt and pepper to meat rubbed with garlic. Brown meat in heavy pan (like	pressure cooker) in butter until quite brown. Remove meat and brown onion. Pour mushrooms and liquid and extra water into hot pan to loosen the browned drippings; stir into a brown gravy. Add chicken soup (1 to 2 cans, depending on how much meat you have). Stir until a nice creamy consistency, adding more water if necessary. Add meat and cook on low for at least 20 minutes. Add sour cream a few minutes before serving. Heat well but do not boil. Serve over noodles or rice.
Mix together the first four ingredients and refrigerate overnight. Next day, add shrimp, crab (or all shrimp) and mayonnaise. Mix and serve.
Cream margarine and sugar. Add eggs, one at a time, then vanilla. Add dry ingredients alternately with water. Stir in kraut. Bake in 2 layer pans or oblong at 350° for 30 minutes.
Butter bread on both sides and place layers on bottom of a 9 x 13-inch baking dish. Sprinkle layer of sausage, then layer of cheese. Repeat with bread, sausage and cheese. Beat eggs into milk until well blended. Do not overbeat. Salt and pepper to taste and pour milk and egg mixture over other ingredients. Press down with spatula or hand until milk covers top of ingredients. Refrigerate, uncovered, overnight. Bake 1 hour at 350°.
Beat 1/2 cup milk into egg yolks. Add cornstarch, sugar and salt. Mix well. Heat remaining 2 cups milk in saucepan. Bring to a boil. Add egg mixture. Cook until thick. Remove from stove. Stir in butter, vanilla and peanut butter. Stir until well blended. Let cool. Put in baked pie shell. Top with whipped cream.
Clean chilies; rinse and dry. Place Monterey Jack cheese strips in chilies and place in a greased 9 x 13-inch pan. Beat eggs. Gradually add flour and beat until smooth. Add salt and milk; blend thoroughly. Sprinkle Cheddar cheese over chilies. Spread egg mixture over the top. Bake at 350° for 45 minutes or until knife comes out clean.
Combine all ingredients. Chill. May be garnished with crisp-cooked crumbled bacon or bacon bits.
Heat oven to 400°. Mash enough of the sweet potatoes to measure 1/4 cup; reserve for Sweet Potato Biscuits. Cut remaining sweet potatoes into 1/2-inch slices.
In 10-inch skillet over medium heat, cook chicken (use no fat spray) until brown on both sides. Remove and set aside. Pour off fat.
In large saucepan, combine first 4 ingredients. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil. Boil for 5 minutes stirring constantly. Remove from the heat. Stir in marshmallows until melted. Add chocolate bars and baking chocolate; stir until melted. Fold in vanilla and pecans. Mix well. Pour into greased 5x10x1 pan. Chill until firm. Cut into squares. Yields 5 1/2 pounds of very good fudge!
Saute the onion in butter; add broth, carrots and potatoes. Bring to a boil. Reduce heat, cover and simmer 20 minutes or until vegetables are tender. Add chicken, parsley, salt and pepper. Heat. Combine flour and milk until smooth. Add to vegetable mixture. Bring to a boil and cook for 2 minutes, stirring until thickened. Reduce heat, add cream cheese; stir until melted. Serves 8.
Combine all dry ingredients except nuts. Beat eggs, sugar, oil and vanilla together. Stir in zucchini, pineapple and nuts. Add dry ingredients and stir until moistened. Bake in 2 greased and floured loaf pans at 350° until done. Cool 10 minutes before removing from pans.
Cream butter, sugar and eggs. Add dry ingredients. Mix together. Add anise; knead on flour board 5 to 6 minutes. If dough is sticky, add a little flour. Cookie dough shouldn't stick to hand. Refrigerate overnight. Roll out and cut on floured board with cookie cutters. Place on greased cookie sheet. Sprinkle with sugar sprinkles. Bake at 375° for 8 to 10 minutes. Bake until cookie turns light brown around edges.
Grease skillet and add beef, onions, salt and pepper and cook until brown. Cook macaroni and drain.
Mix together pudding mix and milk. Set aside to thicken. This takes only a few minutes. Fold in thawed whipped topping. Serve with assorted fresh fruit.
Mix all ingredients. Drop by spoonfuls onto cookie sheet. Bake at 375° for 10 to 12 minutes.
Cook first 4 ingredients. Simmer 30 minutes. Stir in rest of ingredients and heat.
Stir lemon gelatin until dissolved in water. Boil pineapple and add marshmallows. Let stand in refrigerator overnight. Mix topping as follows; whip until stiff Dream Whip. Add mayonnaise. Spread on top of gelatin and sprinkle with grated Cheddar cheese (use 9 x 13 x 2-inch dish).
Preheat oven to 375°. Break chicken into bite sized pieces. Mix all ingredients together and pour into one of the pie shells. Place the remaining pie shell on top of the chicken mixture. Pinch around the edge. Bake until top crust is brown.
Combine chicken, onion, lemon juice, thyme, garlic, salt and pepper. Add 1 cup tomato sauce and mix well. Divide filling among peppers. Stand peppers in a casserole; pour remaining sauce over peppers. Bake, uncovered, in a preheated 250° oven, basting occasionally, for 25 to 30 minutes or until tender. (This dish goes lo-cal with chicken instead of beef.)
Boil sugar and water for 5 minutes. Cool and add juices. Combine with ginger ale when ready to serve.
Preheat oven to 350°. Mix together 2 1/4 cups of flour, the butter and confectioners sugar in a large bowl until a soft dough forms. Remove and press dough into a 13 x 9 x 2-inch baking pan. Bake 20 to 25 minutes in preheated oven. Remove from oven. Beat the sugar, lemon juice, 1/4 cup flour, the eggs and lemon peel until well mixed. Pour over hot crust. Return to oven and bake an additional 20 minutes or until set. Cool on wire rack and cut into bars. Center will be soft. Dust with confectioners sugar. These freeze well.
Peel banana, apple and tangerine and cut up. Mix fruit. Then mix yogurt and vanilla and pour over fruit. Eat. Fantastic.
Boil chicken and debone. Crumble crackers and cover bottom of casserole dish. Cut up chicken and place on crackers. Melt butter and spread over chicken. Combine soups and sour cream. Spread over layers. Crumble more crackers and cover top. Cook at 350° for 30 minutes.
Bring salted water to a boil. Add grits. Lower heat and stir occasionally.	When grits get to desired consistency, stir in margarine and serve.
Brown hamburger. Heat together with the next 5 ingredients. Layer meat sauce and shells in a 9 x 12-inch pan. Sprinkle cheese on top. Bake until bubbly at 350° (30 to 40 minutes).
Mix cheeses together. Layer cheeses and chiles in a 9-inch square pan. Beat eggs until light and fluffy; add milk. Slowly sprinkle in flour; mix well. Pour mixture over cheese and chiles. Bake at 350° for 50 minutes. Let cool in pan for 10 minutes, then cut into small pieces. Serve while hot.
Drain juice from cherries and pineapple. Measure 1/2 cup juice and add sugar and cornstarch. Put in double boiler over medium heat and cook until thick. Add cherries and pineapple and cook a few minutes until thick. Remove from heat and add jello. Cool. Then add nuts and bananas. Put into three prepared graham cracker pie crusts. Add Cool Whip or whipping cream on top of pies. Freeze. Remove from freezer about 30 minutes prior to serving.
Cream the shortening and sugars. Add eggs and vanilla; beat. Add flour, salt and soda, mixing well. Add potato chips and nuts. Drop by spoonful onto ungreased cookie sheet. Bake 12 minutes at 350°.
Pack cucumbers in glass or plastic gallon jar. Pack tightly and add salt, alum, pickling spice and vinegar. Fill jar rest of way with water. Put lid on tightly and let stand 1 month. Remove from jar and wash off pickles. Cut into slices 1/4-inch thick. Put back in jar and sprinkle with sugar alternating layers, first pickles, then sugar, then pickles, etc. Put lid on and shake well until sugar is turned into liquid. Put in refrigerator and keep there.
Combine cake mix with eggs, oil, buttermilk, cocoa and food coloring. Do not add ingredients listed on box mix. Bake according to directions on cake box.
Preheat oven to 450°. Mix all vegetables in a bowl. Add tomato sauce diluted with water. Add salt and pepper to taste. Arrange chicken in an oven roaster. Pour sauce and vegetables over it. Bake at 450° for about 1 hour and 15 minutes, covered. Serve hot with rice.
Mix everything together at one time. Pour into unbaked pie shell. Bake for 45 minutes or until brown in 350° oven.
Preheat oven to 375°. Brush bottom and sides of crust evenly with egg yolk.
Heat oven to 375°. In 10-inch skillet, melt butter until sizzling. Stir in remaining ingredients, except bagels, cheese and tomato. Cook over medium heat, stirring occasionally, until vegetables are crisply-tender (4 to 5 minutes).
Mix mayonnaise, onion and peppers. Add Tony's, garlic salt and cayenne pepper to taste.
Grease a casserole dish. Brown hamburg and onions; drain. Make layers of potatoes and hamburger; salt and pepper to taste. Mix soups together with water and pour over mixture. Bake at 350° for 1 to 1 1/2 hours.
Combine mayonnaise, vinegar and salt. Add chicken and remaining ingredients, except lettuce. Toss well; refrigerate. Serve on lettuce leaf.