HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook macaroni until slightly tender. Drain. Set aside. Brown meat and onions in small skillet. Add tomatoes and simmer for 10 minutes. Oil a 1-quart casserole dish; spoon in 1/3 of meat mixture. Add cooked macaroni and then add remaining meat. Spread cheese soup over all (may be frozen uncooked). Cover the casserole tightly; bake at 400° until bubbly. Makes 4 servings.
Mix together and boil for several minutes. Can add a few marshmallows for a change; let them melt in sauce while hot.
Microwave Directions: Spread 1/2 teaspoon peanut butter on flat side of each cookie. Place marshmallow between peanut butter spread sides of cookies, making a sandwich on microwave-safe paper towel. Microwave on High for 6 to 8 seconds or until marshmallow is slightly softened. Squeeze cookie together slightly. Makes 1 cookie.
Combine eggs, honey, cilantro, cumin, lime juice, lime zest, cayenne pepper and salt; reserve. Combine beans, rice and cheese; spread in pie shells. Top with reserved egg mixture.
Blend ingredients. Put in a greased bread pan. Bake for 45 minutes at 350°.
Wash cucumbers; trim ends. Cut cucumbers into 1/4-inch slices. Combine cucumber slices, red pepper, onion and garlic in a large bowl; add salt and stir well. Pack crushed ice over cucumbers;	cover and let stand 24 hours. Drain well. Rinse cucumber mixture several	times in cold water; drain well. Remove and discard garlic. Pack cucumber mixture into hot, sterilized jars, leaving 1/2 inch headspace.
In heavy skillet brown salt pork in olive oil. Add vegetables and saute until slightly tender. Remove pork and vegetables, leaving fat in skillet. Add 1/4 cup pickle juice to skillet and brown meat. Baste meat with juice while browning. Sugar in juice will caramelize and glaze meat. Turn meat and baste with additional 1/4 cup of juice. Add more juice as needed. Juice will cook off as meat browns. Put all the remaining ingredients in a large covered roasting pan or kettle and cook in 325° oven for approximately 4 hours or cook, covered, on top of stove for 4 hours or until tender. Pour gravy over sliced meat to serve.
Soak beans overnight. Drain soaking liquid. Cook 1 hour. Rinse and chill beans. Mix all ingredients. Pour over with Italian dressing. Will keep several days.
Cook rice and broccoli until tender. Do not salt anything. Saute onions and celery in butter. Combine all ingredients. Pour into 11 x 7 inch casserole dish. Let stand in refrigerator for 12 hours. Bake on 350° for 30 minutes. Serves 8.
Beat the egg until foamy. Add sugar and beat again. Sift together the flour, salt and baking powder and beat into the egg-sugar mixture.	Blend in the apples, nuts and vanilla.	Bake in a pie pan at 350° until the top is crisp, about 30 minutes. Serve with whipped cream or ice cream.
If using a low watt oven, first check the oven cavity to be sure it will hold a 3-quart microwave-safe casserole.
Place ham, with pineapple and brown sugar on top in 400° oven wrapped tightly in aluminum foil for about 1 1/2 hours.
Mix everything in a 10 inch skillet. Bring to a boil over medium heat, stirring constantly until the mixture turns golden brown (about 5 or 6 minutes). Spread in a greased 8 or 9 inch round pan. Cool. Remove from pan and break into pieces.
Mix juices and sugar; stir in beaten egg. Cook in double boiler for 5 minutes until spoon is coated. Good on fruits and melons.
Mix ground beef, onion, 2/3 cup chopped pepper and cooked rice. Add crumbled bread and tomato juice; mix well. Take seeds out of the 8 sweet peppers and drop peppers in boiling water for 5 minutes; drain and fill with ground beef mixture. Put in a large pot with lid and pour ketchup over top of peppers. Add 1/2 cup of tomato juice to pot. Cover and cook 2 hours in oven at 350°. Uncover and cook 30 minutes.
Place water in a saucepan. Add cloves and cinnamon. Bring to a boil. Remove from heat. Add the tea at once; stir to distribute and immerse leaves. Cover and steep 5 minutes. Strain. While tea steeps, heat orange and lemon juices, with sugar added, to a boil. Stir into the hot tea and serve at once in teacups. Makes 7 or 8 servings.
In saucepan combine sugar and cornstarch, and blend well. Add water, syrup, and lemon juice. Mix well. Add blueberries and cool, stirring constantly, until sauce comes to a boil and is thickened.
Prepare stuffing as directed on package. Do not stuff hens until ready to roast. Rinse hens with cold water. Pat dry. Rub neck and body cavities with salt and pepper. Lightly stuff cavities with prepared stuffing. Roast at 400° for 1 hour. Place any remaining stuffing in a small baking dish; bake at 400° for 15 minutes. (Meanwhile, heat orange juice and butter; baste hens frequently during the last 30 minutes of roasting.)
Heat oven to 450°. Oil a 2-quart casserole. Chop onion and garlic. Cook in oil the onion, then garlic, for 1 minute. Crumble beef in pan. Add salt, pepper, thyme and marjoram; cook until browned. Peel and thinly slice potatoes. Drain and chop tomatoes. Add tomatoes and bread crumbs to beef. Arrange 1/2 potatoes on bottom of pan, overlapping halfway up sides. Pack beef into pan. Cover with remaining potatoes. Bake until browned, for 30 to 35 minutes. Serves 4.
Combine all ingredients (except juice, potatoes and hamburger). Simmer over medium heat until tender; then discard bay leaf. Add juice, diced potatoes and partly fried hamburger. Cook until potatoes are soft.
Mix cream cheese, sour cream and taco seasoning all together. Shape into a mound on a plate. Spread salsa sauce over top. Sprinkle chopped ingredients over top. Sprinkle cheese over top last. Serve chilled with corn tortilla chips.
Saute hamburger, pepper and onion together until meat is brown. Add seasonings and keep mixture warm. Melt cheese and Ro-Tel together. Keep warm. In individual salad bowls, layer Fritos, meat, lettuce and tomatoes. Cover with cheese sauce.
Marinate artichoke hearts in vinegar and oil for 4 to 6 hours; drain and reserve liquid.
Mix all ingredients, except bacon in 2-quart baking dish. Bake at 350° for 30 to 35 minutes. Cook bacon crisp; blot on paper towel. Crumble up and add to bean mixture before serving. Very good.
Melt margarine. Add flour, cream cheese, salt, liquid, chicken, macaroni and pimiento. Mix well. Bake at 400° for 15 to 20 minutes, until slightly browned.
Mix first three ingredients and bake at 350° for 15 to 20 minutes. Cool. Mix cream cheese and powdered sugar together and set aside. Mix Dream Whip together by directions on box. Fold into cream mixture. Put in chilled crust and top with blueberry pie filling. (Can substitute strawberry or cherry pie filling.)
Brown rump roast in oil in Dutch oven. Remove meat; drain off fat. Combine mushrooms, vegetables, garlic, 1 1/4 teaspoons salt, bouillon cubes, pepper, bay leaves, tomato paste and 2 cups water in Dutch oven; heat to boiling point. Add roast. Simmer, covered, for 4 hours.
Melt butter in a skillet. Add rice, toss to coat with butter. Heat on low for 5 minutes, stirring occasionally. Place rice mixture in a 2-quart casserole bowl; add hot chicken broth. Cover and bake at 350° for 30 minutes. Stir in the remaining ingredients. Cook 5 additional minutes. Serves 4.
Blend cheese with butter; add flour, salt and paprika. Mix well. Pat olives dry on paper towel. Mold 1 teaspoon dough around each olive to cover. At this point you can refrigerate or freeze puffs for up to 10 days. They hold their shape better if frozen first. Bake puffs on lightly greased cookie sheet in a 400° oven until lightly golden brown, approximately 10 to 15 minutes. Serve hot.
Toss all vegetables in enough olive oil to coat; add herbs. Spread out onto 2 cookie sheets and roast in oven at 400° until well done and crispy, about 15-20 minutes, stirring vegetables at least once during baking.
Soak bread in hot milk. Set aside. Beat together eggs and sugar. Add to soaked bread/milk mixture. Add vanilla, raisins and grated apple. Add brandy last. Bake in well-greased pan at 350° for 1 hour.
Grate carrots. Place	in 8-inch Dutch oven.	Mix the rest of the ingredients and bake for 30 minutes.
Cook meat, mix in refried beans, taco seasoning mix until hot and blended. Mix enchilada sauce and soup together, warm. Put meat mixture in middle of tortilla, roll and place in greased baking dish. Pour sauce mixture over rolled tortillas, sprinkle with cheese and bake until bubbly.
Place shrimp in boiling salted water; reduce heat and simmer for 3 to 5 minutes. Shrimp are done when they are pink and tender; drain and rinse with cold water, then chill.
Combine first 4 ingredients; mix well. Spoon into uncooked manicotti shells. Arrange in 10 x 6 x 2-inch baking dish. Combine picante sauce and 1/2 cup water; pour over manicotti.
In medium sized microwave-safe dish, place fish. In cup, combine butter, wine, lemon juice, thyme, tarragon, paprika and salt and pepper to taste. Cover and microwave on High (100% power) 2 1/2 minutes or until fish flakes when tested with fork. Rotate dish one-quarter turn halfway through cooking time. To serve, garnish with parsley and lemon.
Set oven at 350°. Mix together sugar, butter, egg and vanilla. Beat with mixer until creamy. Add baking powder to flour. Alternate flour and milk to mixture, beating with mixer until well mixed. Fold in drained blueberries. Spoon out into muffin tins. Bake for 30 to 35 minutes until golden brown.
Mix together the sugar, cornstarch, salt, eggs and enough milk to make a smooth paste; add to scalded milk. When it comes to a boil, boil for 2 minutes, stirring constantly. Add remaining milk, vanilla and Grape-Nuts. Can add Eagle Brand. Yields 8 quarts. Okay to use for 6 quarts, just don't add Eagle Brand.
Pat ham and pickle spears dry with paper towel. Spread 13 ham slices each with about 1 Tbsp. cream cheese. Top each with 1 pickle spear; roll up. Refrigerate 1 hour or overnight. Cut each pickle roll into 4 to 6 pieces to serve. Makes 62 to 78.
Brown meat. Add all ingredients, except noodles and cheese. Season to taste. Simmer for at least 3 hours. Do not skim off too much fat, or lasagna will be dry. Cook noodles as directed on package, but add 1 tablespoon oil to prevent sticking. Place in pan as follows: layer of noodles and layer of cheese. Repeat, ending with cheese. Bake at 350° for 1/2 hour.
Preheat oven to 400°. Grease and flour a 13 x 9-inch baking pan. Combine sugar and flour; set aside. In a medium saucepan, melt butter or margarine with cocoa and water; bring to a boil. Pour mixture over sugar and flour. Mix well. Add buttermilk, eggs, cinnamon, baking soda and vanilla; mix until smooth. Pour into a greased and floured pan; bake 20 to 30 minutes or until a toothpick inserted in center comes out clean.
Prepare crust. Cool. Press half of softened ice cream into crust. In small bowl, stir corn syrup and peanut butter until blended. Pour half of mixture over ice cream. Sprinkle with half of peanuts, repeating layering. Freeze until firm, about 5 hours. Let pie stand at room temperature for 5 minutes for easy cutting.
Mix squash, sugar, flour, nutmeg, vanilla and lemon extract together. Add beaten eggs. Add milk to squash. Stir until well blended. Pour into an unbaked pie shell. Bake for 10 minutes at 375°. Bake 40 to 50 minutes or longer.
Mix oleo with flour, like pie dough. Add egg yolks, sour cream and vanilla. Mix together and make 8 balls of dough. Put in refrigerator for 2 1/2 hours or overnight. Roll like pies in powdered sugar. Beat egg whites and 1/2 box powdered sugar together. Spread egg white mixture over dough; sprinkle with ground nuts. Cut with pizza cutter like pie in 8 pieces. Roll outside to center and put on greased cookie sheet. Bake for 18 to 20 minutes or until brown.
Cream the butter and sugar until light; add the applesauce, raisins, flour, spices, salt, soda and baking powder sifted together twice. Beat well and bake in a shallow well-greased pan in a moderate oven, 350° to 400°. Test with toothpick after 40 minutes.
Trim all fat from roast, brown and drain. Combine 1/4 cup flour, salt and pepper. Coat meat with flour mixture. Place all vegetables except mushrooms in crock-pot and top with roast. Cover and cook on low setting for 10 to 12 hours. Makes 4 to 6 servings.
Melt butter and peanut butter, then add sugar and mix by hand. Roll out into balls. Set aside. Melt paraffin and chips. Dip balls into chocolate; put on waxed paper to cool.
Place beef, garlic salt and stuffing in pie pan. Add milk and mix together with fork. Spread mixture evenly over bottom of pan with a rim around the edge. Spread tomato paste over meat. Sprinkle oregano and mushrooms over paste. Top with cheeses. Bake 20 minutes at 400°.
Mix all ingredients together (except drain and save pineapple juice). Beat together pineapple juice, water and lemon juice. Then stir into Jell-O until dissolved. Chill until set.
Mix sour cream and cream cheese. Spread on a cake plate. Pour picante sauce over and sprinkle cheeses on top.
Cook meat, green peppers and onions in oil until browned. Add water, salt, black pepper, bouillon cube and bay leaf. Cover and simmer 2 1/2 to 3 hours until meat is tender. Add carrots, potatoes and celery. Simmer until vegetables are tender, approximately 30 minutes. Shake cold water and flour until completely mixed; add to stew. Bring to boil, stirring constantly until thickens like gravy.
Brown hamburger and drain. Mix with spaghetti sauce, drained mushrooms and water. Layer in 9 x 13-inch pan: meat sauce, uncooked lasagne noodles, cottage cheese, Mozzarella and Parmesan cheese, beginning and ending with meat sauce. Sprinkle top with Parmesan. Cover with heavy duty foil and seal tightly. Bake at 350° for 1 hour. Let stand 15 to 20 minutes before removing foil.
Preheat oven to 450°. Combine water, butter and salt and bring to boil. Remove from heat and flour all at once. Stir vigorously until mixture leaves sides of pan and forms ball around spoon. (If ball does not form immediately, hold saucepan over low heat and beat briskly a few seconds.) Cool slightly. Add eggs, one at a time, and beat until smooth and glossy after each addition. Drop by teaspoonful onto greased baking sheet, leaving 2 inches between puffs. Bake 15 minutes. Reduce heat to 350° and bake until no bubbles of fat remain on surface and sides of puffs feel rigid, about 30 minutes. Cool. Cut a cap off puff and fill with Pastry Cream. Replace cap. Makes 10 large puffs.
Bake the potato and sweet potato 1 hour until soft. Steam the carrots over boiling water until very tender (8 to 10 minutes).
Cake: Mix all together and add 1 cup sour milk. If you have no sour milk, add 1 teaspoon vinegar. Add flour and soda. Bake 45 minutes at 350°.
Cream Crisco; add eggs. Add to flour mixture. Mix. Add sour milk. Last add water. Drop by tablespoon and bake 8 minutes at 350°. Cook flour and milk until thickened. Beat in Crisco with powdered sugar until fluffy; add cooled paste and vanilla. Beat until creamy and spread between 2 cookies.
Cream butter, sugar and Crisco. Add sour cream and blend. Add eggs, one at a time. Mix in vanilla. Sift flour, baking powder and salt. Add alternately with milk. Bake at 325° for 1 hour and 20 minutes in 10-inch tube pan.
Brown ground beef and spices in skillet; drain, then add spaghetti sauce and cottage cheese. While cooking meat mixture, cook noodles and drain.
Put crackers in a large bowl. Pour on oil. In another bowl, mix together all dry ingredients. Mix all ingredients together and store in a container with a lid.
Remove chicken from bone and place in dish. Heat celery soup and broth and pour over chicken. Mix flour, milk and baking powder with margarine and pour over chicken. Bake at 425° for 30 minutes.
Mix all dry ingredients and store in Tupperware canister. Prepare as directed in individual recipes.
In small frying pan, toast sesame seed over low heat, shaking pan often, until golden brown (about 3 minutes). Transfer seed to blender or food processor and add garbanzos, 2 tablespoons olive oil, lemon juice, garlic and 6 tablespoons reserved liquid. Whirl, adding more liquid if necessary, until hummus is smooth, but still thick. Season with salt and pepper. Place in shallow bowl. Drizzle with remaining 2 tablespoons oil. Makes 2 cups.
Butter 2 slices of bread. Cut into 1/2-inch cubes and set aside. Cut remaining bread into 1-inch cubes. Place 1/2 of unbuttered cubes in bottom of pan. Combine chicken, vegetables, mayonnaise and seasoning. Spoon over bread cubes. Sprinkle remaining bread cubes over chicken. Combine eggs and milk and pour over all. Cover and chill overnight. Spoon soup over top and sprinkle buttered bread cubes over soup. Bake at 325° for 50 minutes or until set. Sprinkle cheese over top the last few minutes of baking.
Stir together flour, sugar, salt and baking powder. In large mixing bowl, combine all-bran and milk. Let stand about 5 minutes. Add flour mixture and raisins. Stir only until combined. Spray 12 muffin pan cups with no-stick spray. Divide mixture into 12 cups. Bake at 400° for approximately 20 minutes. For reduced calories, use 2 tablespoons sugar instead of above amounts.
In small saucepan on low heat, melt butter and chocolate. Take off burner. Add sugar and mix. Add one egg at a time, mixing after each. Add all remaining ingredients and mix. Grease 13 x 9 x 2-inch pan. Bake at 350° for 30 to 35 minutes.
Cook squash and mash. Add eggs, milk and other ingredients to squash. Pour into buttered baking dish. Sprinkle cheese on top and bake. Bake 40 minutes at 375°.
Combine Bisquick and water. Add sausage and cheese and roll into small, bite size balls. Bake 15 minutes at 350°.
Remove and discard skin from chicken. In a large sauce pan, combine chicken broth, water, rice, thyme and pepper. Add chicken, cover and bring to a boil over high heat. Reduce heat to low and simmer, covered, for 15 minutes. Shred cabbage and spinach. Remove chicken to a cutting board. Remove meat from bones and cut into bite size pieces. Return chicken to broth, add cabbage and spinach, bring to a boil over medium heat. Boil broth just until cabbage and chicken are wilted and heated through, 1 minute.
Preheat oven to 350°. Beat eggs, sugars, dressing and vanilla at medium speed with electric mixer; add flour and baking soda. Set aside 1 cup of batter. Spread remaining batter into lightly greased 13 x 9-inch pan. Bake 12 to 15 minutes or until lightly browned. Cool 10 minutes.
Combine crackers with butter and press on bottom of 9 x 13-inch baking pan, reserving 1/4 cup for topping. Beat egg whites until stiff peaks form, then gradually add sugar, salt and vanilla. Spread egg white mixture over cracker crumbs. Bake in a 325° oven 10 to 15 minutes. Cool. Spread pie filling over top. Beat whipping cream until stiff. Add powdered sugar. Spread pie filling and refrigerate. Cut into squares to serve.
Mix salmon, onion, green pepper (if desired), basil, thyme, salt, pepper, egg, flour and cracker crumbs (if desired). Form patties and roll in additional cracker crumbs. Fry in small amount of Crisco. Makes 5 to 6 patties.
Combine beans (drained), milk, soup, pepper and 1/2 can French fried onions. Pour into a 1 1/2-quart casserole dish. Bake, uncovered, at 350° for 30 minutes. Top with remaining onions and bake 5 minutes longer. Makes 6 servings.
Combine all ingredients, except nuts. Chill 3 hours. Shape into ball and roll in chopped nuts. Chill until firm.
Drain liquid from fruits. Combine all ingredients and refrigerate 3 to 4 hours before serving.
Cook sugar, Karo and water together in very heavy skillet or Dutch oven on top of stove until it spins threads. (Pick up spoon and let it run slowly out into hot syrup. Watch for threads.) Or if using candy thermometer, cook to hard crack stage. Add oleo and raw peanuts. When candy turns color of peanut hulls it is ready. Remove from heat and quickly add vanilla and soda. Stir and pour into greased cookie sheet. Spread as thin as possible using 2 greased forks pulling it to the edges of pan. Cool. Break into pieces.
Brown ground beef; drain. Chill enough so it does not wilt lettuce. Chop onion and tomatoes. Cut lettuce to salad size. In large bowl, combine lettuce, onion, tomatoes and taco mix. Add beef. Crunch up the Doritos and add to mixture. Pour dressing over salad just before serving.
In a 10-inch skillet, brown meat and onion; drain any excess fat (electric skillet at 350°). Stir in soup, enchilada sauce, milk and chillies. Reduce heat to 220°. Cover and cook 20 minutes, stirring occasionally.
Slice onions and separate into rings. Make batter of the beaten eggs and milk. Stir together flour and seasoning. Dip onions into flour and then in batter. Drop onion rings into oil and cook until golden. Serve hot.
Heat oven to 350°. Grease pie plate. Spread broccoli in pie plate. Beat sour cream, cottage cheese, butter, eggs and Bisquick until smooth. Pour into pie plate. Top with tomato. Sprinkle with Parmesan cheese. Bake about 30 minutes until knife inserted in center comes out clean.
Chop ice cream and sherbet in punch bowl. Add juice. Stir. Add ginger ale last. Serves 25 people.
Mix all ingredients together (except for powdered sugar). Blend well; roll into small balls. Roll in powdered sugar. Refrigerate.
Combine cold ground beef and remaining ingredients and mix well in a heavy saucepan. Cook over medium heat until boils, stirring often. Cover and simmer 30 minutes.
Heat oven to 350°. Lightly grease pie plate. Heat salted water; add broccoli. Cover and heat to boiling. Cook until almost tender, about 5 minutes. Drain. Mix broccoli, onion, green pepper and cheese in pie plate. Beat remaining ingredients until smooth, 15 seconds in blender on high speed or 1 minute with hand mixer. Pour into pie plate. Bake until golden brown and knife comes out clean at 350° for 40 minutes. Let stand 5 minutes before cutting.
Place pheasant on aluminum foil in roaster. Rub interior with butter, then salt, pepper and garlic. Cover bird with uncooked rice. Pour apricot juice and apricots over all. Wrap tightly in the foil. Bake in 325° oven until pheasant can be easily pierced with a fork. Serves 2 to 4.
Preheat oven to 325°. Spray 2 loaf pans with vegetable spray. In a large bowl, using an electric mixer, beat together sugar, oil and eggs. In a separate bowl, stir together dry ingredients. Add dry mixture to batter and mix just until blended. Stir vanilla, apples and pecans into batter. Pour batter into prepared loaf pans. Bake for 1 hour or until inserted knife comes out clean. Yield: 2 loaves.
Place chicken pieces in baking dish. Heat ingredients together in pan and pour over chicken. Bake 1 hour at 375°.
Slice sweet potatoes into 1/2-inch thick pieces. Combine with pineapple, butter, sugar and cinnamon in 2-quart casserole. Place in microwave oven and cook on High 4 minutes. Stir. Sprinkle top with pecans and brown sugar. Continue cooking 2 to 4 minutes. If dish is not hot and topping melted after 2 minutes, give 1/4 turn before continuing to cook. Makes 6 to 8 servings.
Preheat oven to 350°. Cook ground sausage and drain off all fat. Set aside. Spray 9 x 13-inch baking pan with Pam. Line bottom of pan with bread.	Beat 8 eggs and pour over bread. Sprinkle dry mustard over eggs. Sprinkle ground sausage over eggs. Sprinkle Cheddar cheese over sausage. Sprinkle crushed corn flakes over cheese. Bake at 350° for 30 minutes covered with foil.	Remove foil and bake until brown, approximately 5 minutes.
Brown meat with onions, salt and pepper. Drain. Add tomato paste and sauce, tomatoes and garlic. Bring to boil and let simmer for 1 hour (the longer it simmers the better it is). It may be necessary to add a little water if sauce is too thick. Cook noodles (put a small amount of cooking oil in water to keep the noodles from sticking.) Drain.
Cut cheese into cubes in a saucepan; add salsa to keep cheese from sticking. Brown hamburger; drain. Salt and pepper to taste. Add Tabasco sauce. Combine hamburger and cheese. Excellent dip for nachos or taco salad.
Wash potatoes (medium or large). Cut into wedges. Drop into salted cold water for 1 hour. Drain, but do not dry. Put a couple of wedges in Shake 'n Bake bag. Repeat process until all potatoes are used. Place on greased cookie sheet. Salt potatoes and drizzle margarine over the top of potatoes. Bake at 350° for 45 minutes.