HumbleIntelligence/food-ner-1-Million huggingface dataset:
In skillet cook beef and onion until meat is lightly browned; add onions until tender. Drain off fat. Combine meat and onion with noodles, cheese soup, 1 cup water, green pepper, chili sauce, pimento, salt and dash of pepper. Mix well. Turn into 13 x 9 x 2-inch baking dish. Combine crumbs and butter. Sprinkle atop. Bake at 350° for 40 to 45 minutes or until hot. Trim with green pepper rings if desired.
Cook macaroni as directed. Combine with all other ingredients. Bake at 350° for 30 minutes.
Melt cream cheese with tomato soup in a double boiler until well blended. Mix reserved shrimp liquid with Knox gelatine. Add to soup and cheese mixture. Add remaining ingredients and chill until firm. Serve with crackers or vegetables.
Mix ground beef, rice, egg, onion, salt and pepper. Shape into 16 balls. In skillet, brown meatballs in small amount of oil. Drain off fat. Blend soup and water to meat balls in pan. Cook over low heat 20 to 30 minutes or until done. Serve over cooked rice.
Mix margarine, flour and chopped nuts and spread in bottom of oblong pan. Cook 20 minutes at 350°. Cool.
Mix margarine with sugar. Mix well. Add eggs. Add plain flour and milk alternately. Then flavoring. Put in greased and slightly floured tube pan. Cook at 350° for approximately 1 hour.
Mix devil's food mix, 1/2 cup softened margarine and egg for crust. Press into greased 13 x 9-inch pan. Mix milk, vanilla and egg until smooth. Stir in 1 cup coconut and nuts. Pour over crust and sprinkle with remaining coconut. Bake at 350° for 30 to 35 minutes. Cool completely and cut into bars.
Mix flour, baking powder, brown sugar and oats. Cut in margarine until crumbly. Put 2/3 in bottom of 13 x 9-inch pan, spread with apricot preserves and cover with remaining crumbs. Bake at 350° for about 25 minutes. Cool and cut into bars.
Mix Ritz crackers and butter; set aside. Mix 1 cup crackers and butter, Veg-All, onion, cheese, mayonnaise and water chestnuts. Pour into casserole dish. Sprinkle remaining cup of crackers on top. Bake at 350° for 25 to 30 minutes.
In a large bowl, mix the ingredients (except toppings) thoroughly. Cover cookie sheet with foil. Put the ground beef mixture on the foil. Pat the meat firmly into a 10-inch circle, about 1/2-inch thick. Build a stand-up rim about 1-inch high all around the edge of the circle. This makes a meat "crust" for your pizza. (Be sure it's high and firm enough so it will prevent the meat juices and soup sauce from bubbling over.) Turn up edges of the foil to catch drippings.
In small bowl, stir together flour, 1/3 cup sugar and cocoa. Cut in margarine until pieces are the size of a small pea. Sprinkle with water, 1 tablespoon at a time, tossing until all is moistened. Form dough into a ball; divide into 24 balls. Place each in an ungreased 1 3/4-inch muffin cup. Press evenly against bottom and side of cup for filling. In a small mixer bowl, beat cheese and 1/4 cup sugar until fluffy. Bake at 350°.
Simmer beets in this mixture (about 1 1/2 quarts cooked, peeled and sliced beets) about 15 minutes.	Remove spice bag after 10 minutes of actual simmering. Remove cinnamon sticks and lemon slices before packing in jars and sealing.
Bring vinegar, water and pickling salt to a rolling boil. Sterilize jars and pack cleaned small cucumbers in jars. Put 1 stem of dill seed, 1 stem of baby yellow dill flower (optional) and 1 clove of garlic in each jar. Pour boiling brine over cucumbers in jar. Wipe rim dry and seal. Let set for 6 weeks before eating.
In a large mixing bowl, combine apple, eggs and sugar. Fold in dates, carrot and nuts. Combine dry ingredients and add to apple mixture. Bake at 350° for 12 to 15 minutes.
Cook broccoli in chicken broth until tender. Chop into small pieces. Drain broccoli and save broth. Make paste of 3 tablespoons butter and 2 tablespoons flour. Add broth to above paste, stirring until smooth. Add chopped broccoli. Add half and half, salt to taste, nutmeg and Cheddar cheese. Simmer until cheese melts. Do not boil!
Partially cook broccoli. Saute celery and onion in margarine. In saucepan, mix together cheez whiz and mushroom soup and heat. Add instant rice (uncooked). Mix all together and bake at 350° for 45 minutes.
Cook potatoes in salted water. Drain. To make sauce, gradually add milk to butter and flour. Remove from heat and pour in casserole dish. Add potatoes, cheese and drained English peas. Top it off with bread crumbs. Bake for 30 minutes or until bubbly.
Sprinkle the meat with salt and pepper. Add enough water to cover. Cook over low heat for about 3 to 3 1/2 hours. Remove the meat from liquid and strain.
Combine sugar and flour in a large bowl. In double boiler, combine and bring to a boil the butter, cocoa, oil and water. Pour mixture over sugar and flour. Add buttermilk, vanilla and eggs. Mix well. Pour into a 13 x 9-inch greased and floured pan. Bake at 300° for 25 minutes.
Brown meat and cook onion; pour off fat. Add remaining ingredients. Pour into baking dish. Bake at 400° for 25 minutes.
Brown beef, sausage, onion and garlic until meat is crumbly. Drain off grease. Place mixture in 8-quart pot. Add remaining ingredients. Bring to a boil, stirring often, then simmer for 3 hours. Add more water as moisture cooks down. Serve topped with grated Cheddar cheese and a dollop of sour cream. Serves 12.
Peel and slice onions 1/4-inch thick. Let soak in milk to cover for at least an hour. Make a thin batter of beaten egg, milk and pancake mix. Dip onions into batter and drop into hot oil. They brown quickly and must be turned quickly but only once. Drain on paper towel!
Brown ground beef with onions and green pepper in butter in skillet. Stir frequently and then drain. Stir in mixture of flour and pepper. Combine eggs and milk, Worcestershire sauce and 1/2 of cheese in bowl. Mix well. Add to ground beef mixture. Then mix well. Spoon into pie shell. Sprinkle remaining cheese. Bake at 400° for 20 to 25 minutes or until done.
Sift together the flour, baking powder, sugar and salt. Beat eggs. Add milk. Stir into dry ingredients and beat until smooth. Add melted butter. Cook on griddle or iron skillet. Turn only once.
Cook macaroni in 3-quart boiling salted water for 7 to 8 minutes. Drain well. Brown sausage; remove and reserve 1/2 of the sausage. Saute onion and green pepper in fat. Stir in flour and salt. Slowly add milk. Cook over medium heat, stirring, until thick. Stir in 1 1/2 cups cheese.
Place chopped pieces of steak in a large skillet with 2 tablespoons of corn oil. Sprinkle garlic powder and salt over meat. Turn meat occasionally until well done. Add bell pepper and onion; cook with meat until done (about 3 minutes).
Mix milk, cracker crumbs and meat. Press down flat in a cookie sheet. Cover with foil and refrigerate overnight. Cut meat in squares. Flour and brown in oil. Put meat squares in Dutch oven. Mix soups together in the same skillet meat was browned in. Spread over meat and bake at 350° for 30 minutes.
Put all ingredients in saucepan. Cover and cook on medium heat for 15 minutes. Uncover and cook on medium-low heat for 30 minutes. Stir occasionally.
Melt almond bark and peanut butter. Mix dry ingredients. Pour melted mixture over dry mixture. Stir. Pour on waxed paper. Cool by placing in freezer a few minutes. Break into bite size pieces.
In medium bowl, dissolve gelatin in boiling water. Drain pineapple, reserving 1/4 cup juice. In small bowl, stir together 1/2 cup gelatin and reserved juice; pour into bottom of 5-cup mold. Chill until almost set. Stir ice cream into remaining gelatin until smooth; chill until slightly thickened. Stir pineapple, banana and walnuts into thickened gelatin. Pour into mold over clear layer. Chill until firm, about 4 hours. Unmold to serve. Makes 8 servings.
Cook macaroni according to package directions. Then drain, rinse with cold water. Chop vegetables then add to the macaroni. Add italian dressing and pepperoni, mix well. Chill until ready to serve. May need to add more dressing if salad is chilled overnight because pasta may become dry. Top with cheese before serving.
Stir together all ingredients. Cook and stir until boils. Reduce and simmer uncovered for 5 minutes or until desired consistency. Best when served over cooked rice.
Blend potatoes, vanilla, salt, sugar and coconut. Form into bite size balls. Melt chocolate and paraffin in microwave or double boiler until liquid. Stir well. Dip potato balls in mixture. Drain on waxed paper. Cool until firm.
Mix cheese, pineapple, green pepper, onion and half of the nuts. Form into a ball and pat the other half of the nuts on the outside. Refrigerate several hours. Serve with crackers. Make a day ahead for flavors to blend. Can be frozen.
Saute onions in butter. Mix in cooked rice, chopped broccoli, mushroom and celery soup. Add Cheez Whiz. When cheese melts, pour in casserole dish. Bake 30 minutes at 350°.
On a baking sheet, combine butter, pecans, salt and 1 tablespoon sugar and spread into single layer. Roast at 350° for 15 minutes. Stir and roast 15 minutes longer; cool.
Cut biscuits into fourths. Press dough and wrap around sausage. Lay on greased cookie sheet. Bake at 400° for 10 minutes or until brown.
Brown roast beef and onion in oil in frying pan. Mix remaining ingredients together in a crock-pot. After roast beef is browned, put in crock-pot with sauce. Add onion to sauce. Cook on high for 5 to 7 hours.
In large bowl, combine onion soup mix, spinach, sausage, bread crumbs, almonds, eggs, parsley, 1/2 teaspoon garlic and pepper; set aside.
Sift dry ingredients together. Mix egg, shortening and milk together thoroughly. Combine mixture, stirring just enough to dampen flour. Fill greased muffin pan 2/3 full. Bake at 400° for 25 minutes. Makes 12.
Crust: Combine vanilla wafer crumbs, butter and 1/4 cup of sugar in mixing bowl. Butter sides and bottom of 10-inch spring-form pan. Press crust on sides, at least 2/3 of way up, then press in bottom. Chill.
Brown and drain ground beef, chopped bacon and onion. Add ketchup, salt, brown sugar, mustard, vinegar and the 3 cans of beans. Mix well and bring to a boil. Simmer 20 to 30 minutes in electric frypan or put in crock-pot; stir occasionally.
Mix flour and cheese. Add other ingredients. Turn into shallow Pyrex baking dish. Lightly grease bottom of dish. Bake 50 to 60 minutes at 350°. Excellent for brunch, but good anytime. This takes the place of a vegetable.
Crush cookies until it looks like potting soil. Save half for topping. Mix butter and 1/2 crushed cookies. Spread in a 9 x 13-inch pan. Pat firmly.
Heat chicken broth, diluted with 1 cup water, in saucepan. Keep hot. Lightly saute lobster meat in 1/2 stick of butter (1/4 cup). Season with garlic powder to taste. Add brandy. Remove from heat and allow to cool. Process in food processor to chop. In a large pot, melt remaining butter (1 1/4 cups or 2 1/2 sticks); add 1 1/2 cups flour and Newberg sauce mix to make a roux. Cook roux over very low heat 3 to 5 minutes. Slowly add hot chicken broth to roux, mixing thoroughly with whisk after each addition. Mixture will be very thick.
Preheat oven to 350°. Butter or spray with vegetable oil 4 large loaf pans or 8 small. Beat eggs until light. Add sugar, mixing well. Add oil, zucchini and vanilla and mix thoroughly. Sift the dry ingredients. Add by the cupful to the egg mixture. Stir until well blended. Add the nuts and walnut oil. Spoon into pans and bake for approximately 1 hour. Cool on racks.
Cut crusts from bread and discard. Toast bread lightly on both sides; spread with butter and sprinkle with sugar and cinnamon. Form bread in three sandwiches," buttered and sugared sides together; cut each sandwich into finger-shaped pieces, approximately in quarters. Arrange pieces in well-buttered 8-inch square baking dish. Sprinkle with the brown sugar and raisins.
Mix flour, baking powder and salt together with fingers in a large bowl. Make a "well" in the center when thoroughly blended.
Combine oil and sugar until light and fluffy. Add eggs; beat well. Sift dry ingredients together. Add to first mixture. Add carrots and mix well. Bake 45 minutes at 300°.
Combine all ingredients. Let stand until moisture is absorbed. Roll in 1-inch balls and place on cookie sheet. Freeze. While frozen, bake at 400° for 15 to 20 minutes. Flip spinach bites once while baking, if desired.
In 2-quart casserole, combine beef, carrots, potato and celery. In a mixing bowl, combine tomato sauce, soup mix, tapioca, bouillon granules, thyme and water; stir into meat mixture.
Grease baking sheet and preheat oven to 425°. Cream well the sugar and lard. Add eggs; beat until fluffy. Add nutmeg, salt and vanilla. Stir soda into buttermilk and add flour alternately with buttermilk to creamed mixture, stirring gently until batter is smooth after each addition.
Brown hamburger meat; drain. Stir in chili beans and taco seasoning mix. Cook on low heat 10 minutes. Spread chips on plate. Spoon over with meat mixture. Add lettuce, tomatoes, onions and cheese. Top with taco sauce if desired.
Saute onions in margarine until rich golden brown; sprinkle with pepper. Dissolve bouillon cubes in water; bring to a boil. Add browned onions and salt. Cover; simmer for 1 hour. Place a toast in each dish and pour in soup. Sprinkle with cheese and serve.
Cut around tops of peppers; remove core and seeds. Wash and drain. Place in large saucepan with salt. Cook on high for 15 minutes; drain and let cool. Combine all other ingredients, except 1 can tomato paste. Stuff mixture into cooled peppers. Place in a large saucepan. Add tomato paste; fill 3/4 up with water. (Any remaining mixture can be formed into meatballs and placed on top of peppers.) Cook on medium for 45 minutes, or until peppers are tender.
Beat eggs slightly. Add corn syrup, melted margarine and sugar. Mix well. Stir in nuts and chips. Bake at 350° for 45 to 60 minutes or until knife comes out clean.
Mix together chicken, celery, rice, onion, cream of chicken soup, mayonnaise, water chestnuts and almonds. Place mixture into greased 9 x 13-inch casserole; mix together cornflake crumbs and butter. Sprinkle mixture over top. Bake in a 350° oven until bubbly, 20 to 30 minutes. Casserole can also be divided and frozen.
Make Jell-O from pop. Combine fruits and juices in blender on low speed and chop. Add to gelatin mixture and chill. Makes 4 servings.
Cook the milk and flour together until thick. Cool thoroughly (important). Beat butter, sugar and vanilla together until light and fluffy like whipped cream. Add to cooled, cooked mixture and beat until sugar crystals disappear.
Dissolve the first package of Jell-O in 1 cup of hot water. Add the fruit cocktail juice. Pour into 1 1/2-cup ring mold. Chill until firm.
Combine flour and salt, roll meat in mixture. Brown in hot oil. Add sliced onions, vinegar, water and sugar. Tie spices in small piece of cheesecloth and add. Cover and simmer gently about 1 1/2 hours or until meat is tender. Remove spice bag. Add gingersnaps and continue cooking, stirring occasionally, for about 15 minutes or until gravy is thick. Yields 5 to 6 servings.
Cook white cake mix by the directions on box. When cake is done, punch holes in top of it with fork. Pour Eagle Brand milk into holes and let it soak in. Then pour cream of coconut over it and let it soak into holes. Next, spread on Cool Whip and then sprinkle coconut on top of Cool Whip. Chill.
Toss spinach in salad bowl with scallions. Sprinkle on sugar and salt. Fry bacon until crisp; drain, but reserve oil. Crumble bacon coarsely over lettuce. Sprinkle on vinegar. Pour hot bacon grease over salad. Toss and serve immediately. Top with croutons. Serves 4.
Mix together first 5 ingredients. Then add pecans. Roll into bite size balls. Bake at 350° for 15 to 20 minutes on ungreased cookie sheet. When done, roll in confectioners sugar.
Mix the first 4 ingredients. Pour into a 13 x 9-inch pan. Top with the sliced peaches with juice. Dot with the butter. Bake at 350° for 45 minutes to 1 hour (until brown and bubbly).
Boil potatoes; shred into buttered casserole dish. Mix remaining ingredients and heat. Pour over shredded potatoes; sprinkle with paprika. Cool; refrigerate for 24 hours. Remove 1 hour before baking. Bake at 325° for 1 hour.
Mix dry ingredients together, then add the rest. Mix thoroughly. Knead slightly; roll out and cut with round cutter. Bake at 425° for approximately 10 minutes. Yields 1 dozen.
Soften Cream Cheese. Add Blue Cheese, Freeze Dried Chives, and Garlic Salt. Refrigerate until able to form into ball. Roll in chopped nuts and parsley flakes. Refrigerate for several days.
Arrange flounder fillets in a 9 x 13-inch baking dish. Cook and drain spinach and spread over flounder. Sprinkle with tarragon. Melt butter or margarine and mix with bread crumbs. Flake crabmeat and combine with bread crumb mixture. Spread over fish and spinach. Bake at 325° for 30 minutes or until fish flakes with a fork. Serves 4.
1.) Combine chicken, undrained tomatoes and seasoning mix in medium saucepan. Cook over medium heat 5 minutes or until chicken is done.
Melt chips in a double boiler. Mix in noodles. Drop on waxed paper.
Mix soup with 3 soup cans of milk. Add salt and pepper to taste. Cut up the cooled baked potatoes into soup. Pour into bowls, then top with bacon and onions.
Cook bacon and crumble. Mix all ingredients together. Spoon into greased muffin pans until each is only half full. Bake at 350° for 20 minutes (or until golden on top). Makes 24 biscuits. (Freezes well for later.)
Melt the butter in baking pan. Mix together the baking powder, sugar, flour, salt and milk. Mix well. Stir lightly into melted butter in pan. Add fruit by spoonfuls. Bake at 350° about 1 hour until golden brown.
Bring chicken stock to boil. Remove shells from shrimp and add shells to stock. Simmer gently 15 minutes. Strain and set aside. In 4-quart kettle, melt butter, add okra, onions and green pepper and cook, stirring, until almost dry. Add garlic, thyme and parsley and cook 1 to 2 minutes. Do not burn garlic. Add chicken stock, tomatoes, shrimp and bay leaf. Do not burn garlic. Add chicken stock, tomatoes, shrimp and bay leaf. Season with salt and pepper and cook over medium heat 35 to 40 minutes. Remove bay leaf and serve over plain white rice. Serves 4 to 6.
Mix the cabbage, carrots, onions and peppers together. Take out 1 tablespoon sugar, then sprinkle rest over cabbage mixture. Bring oil, vinegar, celery seed, salt and the 1 tablespoon of sugar to a rapid boil and pour over the cabbage. Refrigerate for 9 days. (May be eaten sooner, but is better after 9 days.)
Mix all ingredients. Divide into four pieces and roll each into a long roll. Wrap in foil and freeze. When needed, slice as many as you need into thin slices and bake 8 to 10 minutes at 400°. Makes about 60 pennies.
Combine all ingredients except Cheddar cheese and pour into buttered large casserole dish. Bake in 350° oven for about 1 hour or until bubbly brown on top. Sprinkle Cheddar cheese on top and leave casserole in oven until cheese is melted.
Preheat oven to 400°. In a large mixing bowl, pour boiling water over the cornmeal. Stir until smooth. Cut margarine into small pieces and stir into hot mixture until melted. Add sugar, salt and eggs. Blend in the milk, 1/2 cup at a time. Pour into a well greased glass baking dish, 8 x 12-inch. Bake at 400° for about 45 minutes or until well browned. Let cool before cutting into 24 squares.
Combine cucumber and squash in a medium bowl; set aside. Combine dressing mix, water, vinegar and sugar. Mix well. Pour over vegetables, tossing gently. Chill several hours.
Mix cottage cheese and jello (dry). Add pineapple, mandarin oranges and pecans. Fold in softened Cool Whip. Refrigerate 2 to 3 hours.
Mix. Bake 35 minutes at 400°. Makes 1 serving. Equals 1 bread, 1 vegetable, 3 proteins and 1 fat.
Preheat oven to 350°. Heat soups with a small amount of water. Add drained hominy and chilies. Heat tortillas, cheese, onion and soup mixture. Bake in 9 x 13-inch pan for 30 minutes.
Cream shortening and sugar. Add eggs, one at a time, beating well after each. Stir in bananas. Sift together dry ingredients. Stir into banana mixture. Bake at 325° for 50 to 60 minutes. Makes 1 loaf size pan.
Toss potatoes, oil and vinegar. Mix next 5 ingredients; add to potatoes. Add onion and dill weed; chill. Makes 9 1/2 cups. One half cup equals 120 calories.
Combine the sour cream, salsa and chicken for filling. Combine cream and bouillon. Heat in saucepan (do not boil). Dip tortillas in it. Fill with scoop of filling. Roll and place in baking pan. Continue to fill pan, packing tightly. Top with Monterey Jack cheese and pour in cream mixture so pan is half full of liquid. Sprinkle with chives, Cheddar and/or black olive slices for color. Fills a 9 x 13-inch baking pan. Bake 45 minutes to 1 hour at 350°. (May double for larger pan.)
Combine all ingredients and place in a 9 x 11-inch baking dish. Bake at 350° for 45 minutes, or until brown on top.
Beat egg white. Gradually add sugar and vanilla. Add flour and salt. Fold in pecans. If larger pecans, let each half be a confection. Drop on greased cookie sheet. Bake at 275° for 35 minutes. Makes about 80.
In a trifle bowl (or regular bowl), layer on bottom first: broken pieces of white cake (can use angel food, plain donuts, etc.). Pour entire can of fruit cocktail on cake. Juice will soak into a cake. Top with layer of custard pudding. Refrigerate until set. Scoop into dishes and top with whipped cream.
Make brownie mix according to directions. While brownie mix is cooling, let ice cream soften. When brownies are cooled, cover with ice cream. Can decorate with sprinkles, chocolate sauce, M&M's, etc. Megan loves this and can help make it.
Preheat oven to 400°. Peel and dice potatoes. Salt and boil until done, not mushy. Drain and place in 2-quart lightly greased casserole.
Boil broccoli 5 minutes and drain. Mix all ingredients. Pour in 9 x 13-inch casserole dish. Top with crushed Ritz crackers. Bake at 350° for 35 minutes.
Chill milk in can until it forms ice. Pour milk into bowl; beat until it forms peaks. Mix water and jello. Let cool; beat. Mix cream cheese, vanilla and sugar. Add to jello mixture; add to milk. Beat well. Pour into graham cracker crust.
Mix sugar, butter, eggs, soda and buttermilk together, then mix in the rest of the ingredients and bake for 1 hour at 300°.
Melt margarine or butter, butterscotch chips and peanut butter in a double boiler and mix well. Cool. Add marshmallows, coconut and walnuts. Mix well and place in a lightly oiled pan. Cool well and cut in squares.
Trim all the skin and visible fat off the chicken parts. Sprinkle some lite salt and pepper on them to suit yourself. In a big, heavy skillet, warm up the catsup. Dump the chicken in and pour the Coca-Cola over the whole thing. Cover tightly and cook slow on top of the stove for about 30 minutes. Take the lid off and simmer for another 30 minutes or until done.
Mix brown sugar and ketchup together until it forms a thick sauce. Wrap one strip bacon around one whole water chestnut. Insert toothpick through to hold on bacon. Put in casserole pan and pour brown sugar mixture over the top. Save some mixture to keep marinating over the top or just take from bottom of pan. Bake at 350° for approximately 1 to 1 1/2 hours. Spray Pam nonstick to pan!
Line 8-inch square pan with foil, then grease foil. Mix sugar and milk in 3-quart saucepan. Over medium heat, add butter and bring to boil, stirring constantly. Boil for another 5 minutes without stirring. On low heat, add chocolate and almond extract. Stir, then whisk until chocolate melts and mixture is smooth. Stir in dried cherries (or cranberries or apricots) and toasted almonds. Pour mixture into prepared pan. Refrigerate 2 hours until firm. Invert pan; peel off foil and cut into 1-inch squares. Garnish as desired.
Ask Grandma to open can of Pepsi. When Grandma's not looking, take all ingredients out to the kitchen play center. Pour Pepsi into bowl, stir rapidly. Be sure there are splatters all around the kitchen center. Spills on floor are not necessary, but are an interesting addition. Imagination will thicken the puddin'. Be sure to look innocent when Grandma finds your finished dessert.