HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown beef in butter. Drain and then add all ingredients. Bake at 350° for 1 hour. Top with Chinese noodles and bake about 15 minutes longer or if you like, you can mix the noodles with the first mixing of ingredients and bake 1 hour.
Melt chocolate in double boiler. Mix cereal, etc., and pour chocolate over it. Stir well. Spread on wax paper to cool. Break into pieces and refrigerate.	Can be frozen.
Mash together avocado, lemon juice, salt and pepper; set aside. Mix together sour cream, mayonnaise and taco seasoning; set aside. Layer bean dip, avocado mixture and sour cream mixture in serving bowl. Sprinkle on tomatoes, onions and olives on top with cheese. Serve with nacho chips.
Mix butter and sugar. Add the egg yolks. Add the rest of the ingredients. Spoon in slowly the beaten egg whites. Bake in a 9-inch tube pan for 40 to 45 minutes in a 375° oven.
In sprayed roaster, place meat. Cut into small pieces. Add onions, carrots and potatoes. Cut into chunks. Add to meat. Add soups and beans. Cover and bake 5 hours at 250°. Do not peek.
Make white sauce by combining margarine, flour, salt and milk. Cook over medium heat until thickened. Drain peas and mushrooms. Place in 9 x 13-inch casserole with onion and almonds. Pour sauce over peas. Garnish with pimiento strips. Bake at 300° for 30 minutes.
Mix all veggies. Add, stir in, cheese, sour cream, salt and pepper. Pour into buttered 6 x 10 dish. Melt butter and stir with crushed crackers. Sprinkle over casserole. Bake at 350° for 20 to 30 minutes.
Saute the vegetables in the butter until half cooked. Add the seasonings and Chaurice sausage; stir well. Blend the cornbread and bread cubes. Pour the vegetables and herbs over the bread. Add the eggs and stock. Stir well to blend and bake in buttered aluminum half pans at 375° for 1 hour.
Mix; pour into waffle iron and cook. Waffles are done when steam stops rising from sides of iron.
Place water, salt, nutmeg and butter in a 2-quart saucepan. Bring mixture to a full rolling boil over high heat. Add flour, all at once. Remove pan from heat. Stir until mixture forms a ball and leaves sides of pan. Beat in eggs, one at a time until mixture is smooth and shiny. Add cheese and stir until blended. Drop mixture by teaspoons into almonds in a shallow pan. Roll to coat evenly and shape each into a 3/4-inch ball. Place on waxed paper and let stand 10 to 15 minutes.
Cook shells, drain and cool. Mix all cheese (except Parmesan),	eggs and seasonings in a large bowl. Stuff cheese mixture into shells. Pour spaghetti sauce on bottom of two 9 x 13-inch pans. Place stuffed shells in pan, close together. Top with sauce and Parmesan cheese. Bake at 350° for about 1/2 hour. Serves 6 to 12.
Mix vanilla pudding, Cool Whip and cream cheese. In any dish, layer graham cracker crumbs, pudding, graham cracker crumbs, then chocolate icing. Chill before serving.
Mix all ingredients and drop by spoonfuls onto greased pans. Bake in preheated oven at 350° until golden brown.
Mix syrup and sugar in a microwave bowl and microwave on High for 4 minutes. When you take it out, put in peanuts. Stir and microwave on High for 3 minutes. Take out and put in the vanilla and butter. Put back in microwave for 1 minute. Take out and put in the soda. Stir and pour on greased cookie sheet or pizza pan as fast as you can because it sets up fast.
Measure into bowl the flour and butter Cut butter into flour with fingertips. Then add egg yolk, and sour cream. Mix well and shape into ball. Sprinkle with flour and knead until smooth. Chill dough for 20 minutes. Prepare filling.
Wash spinach; drain and tear up in bite size pieces. Wash strawberries; remove stems and cut in quarters. Mix all ingredients well. Refrigerate 1/2 hour.
Mix in order given (layer). Bake for 1/2 hour at 325°, uncovered. Fresh carrots take longer.
Layer pork chops, onions, potatoes and cream of mushroom soup, about 3 layers in large casserole dish. Cook for about 1 1/2 hours. Cover with lid or foil.
Spray a cold Dutch oven with nonstick spray coating, then preheat over medium heat. Brown roast on both sides in Dutch oven; drain any fat. Add water, wine, onion, garlic, bouillon, thyme and pepper. Cover and simmer for 1 hour.
Preheat oven to 350°. Grease and flour 2 (9 x 5-inch) loaf pans. In medium bowl, stir in chopped strawberries, eggs and oil. In large bowl, combine flour, sugar, baking soda, salt, cinnamon and nuts. Add strawberry mixture to dry ingredients. Put into loaf pans. Bake 1 hour or until cake tester inserted comes out clean.
Mix graham cracker crumbs, sugar and melted margarine. Press into 9 x 13-inch pan. Bake for 5 minutes. Mix pudding as directed. Pour 1/2 of pudding on crust. Put 1/2 of Cool Whip on top of pudding. Put layer of crushed cookies on top of Cool Whip. Repeat. Refrigerate.
Cut Crisco into flour. Add sugar and buttermilk, mix with spoon. Dissolve yeast in warm water; add to flour mix. Make into rolls and let rise 30 minutes. Bake at 450 degrees until brown. Can refrigerate to use later, but will have to let rise 45 minutes after you take them out of the refrigerator.
Cream margarine and sugar.. Add egg. Combine flour and baking powder. Add to margarine mix. Add coconut, nuts and vanilla.
In a saucepan, combine butter, cocoa and milk. Bring to boil. Add sugar and vanilla. Beat until smooth.
Put candy corn in top of fingers and fill with popcorn. Close with rubber band, twisty or ribbon to secure.
Cook apples in a heavy saucepan until tender, about 45 minutes. Add sugar and spices.
Mix well. Pour into unbaked pie crust. Bake for 1 hour at 350°.
Saute onion in butter. Mix all ingredients and pour into baking dish. Bake at 350° for 30 minutes.
Preheat oven to 450°. In large plastic bag or bowl, add all ingredients. Close bag and shake or toss in bowl until potatoes are evenly coated. In 13 x 9-inch baking or roasting pan, arrange potatoes; discard bag. Bake, uncovered, stirring occasionally, 40 minutes or until potatoes are tender and golden brown. Serves 4.
Saute onion and celery to a pulp. Add soups and water. Cook over low heat for 25 minutes. Add crawfish and simmer about 5 to 10 minutes. Turn off heat; let set for 15 minutes. Serve over rice. Parsley can be added.
Melt butterscotch pieces in large bowl in microwave, add noodles and peanuts. Place haystack "clumps" on wax paper, let cool
Beat egg white to stiff froth and let sugar boil until it will form a hard ball when tried in cold water. Pour slowly into egg, stirring egg all the time, then beat until cold and put on buttered plate.
In a large skillet, cook ground beef with green pepper and onion until the meat is browned and the vegetables are tender; drain. Add the next 11 ingredients; mix thoroughly. Add noodles, mix well. Pour into a Dutch oven or large baking dish. Cover; bake at 350° for 50 minutes. Sprinkle with cheese. Return to the oven for 10 minutes, or until the cheese melts. Yields 12 to 16 servings.
Mix ingredients together; divide into 12 greased muffin cups. Bake at 350° for 15 to 20 minutes.
Cream butter and sugar well. Add eggs, sour cream, flour, vanilla, soda, baking powder and salt. Add rosemary. Mix and beat well.
Dissolve sugar in pineapple syrup over low heat. Add gelatin softened in cold water. Chill until partially set. Add pineapple and cheese. Fold in whipped cream; chill. Serves 6 to 8.
Cook sugar, milk and oleo until butter is melted, about 1 minute. Add peanut butter while still hot. Beat until smooth. Pour over oatmeal to which cocoa and vanilla have been added. Add coconut and nuts last. Make out while still warm in balls or pour into pan and chill in refrigerator.
Blend shortening, sugar and egg. Add raisins and applesauce. Sift spices and salt with flour. Add in several portions to mixture before last of flour is added. Dissolve soda in hot water and add to mixture. Beat well. Pour in a greased loaf. Bake 1 hour at 350°. Ice if desired.
Combine dry ingredients in large mixing bowl. Add eggs, syrup, vanilla and margarine. Beat with electric mixer until blended. Stir in pecans. Bake at 350° for 55 to 60 minutes.
Soak the peas overnight in a large pot of water (or boil them for 2 minutes; cover and let stand 1 hour). Drain, then cover with 4 cups fresh water and bring to a boil. Add the onion, garlic, bay leaf, black pepper and cayenne. Bring to a boil; cover and simmer 1 hour, stirring occasionally.
Wash and slice tomatoes thick. Salt and pepper each side. Coat with flour and let sit. Cover bottom of frypan (cast-iron skillet works best) with oil and heat on medium-high. When oil is hot, coat tomato slices again in flour and place in pan. Do not overlap slices. Fry until golden brown. Turn and fry the other side. Drain on paper towels. Add more oil to pan, if necessary, and continue to fry all slices as directed. Serve while hot and crisp.
Beat eggs. Add milk and dry ingredients. Pour over bread and sausage that have been placed in a 9 x 13-inch baking pan. Add the cheese to the top of the mixture. Mix gently with a fork down through the mixture. Put in refrigerator overnight. Bake 45 minutes at 325°.
Clean and chop parsley (use only leaves not stems); clean and chop fine 5 to 6 cloves from fresh garlic. Lay out beef sandwich steaks flat. Spread one clove chopped garlic per sandwich steak. Add one tablespoon flat parsley. Sprinkle one rounded tablespoonful fresh Romano cheese; sprinkle 1/4 teaspoon crushed red pepper over meat. Roll up Bragioles tightly and stick 5 toothpicks on meat ends to keep it together. Warm up 3/4 cup olive oil in skillet (cover skillet). Then add Bragioles. Cook on medium heat to brown on both sides, 6 to 8 minutes total. Add Bragioles to your favorite Italian red sauce and heat on low for 1 hour. Serve with pasta.
Bring enough water to boil to cover the cabbage when it is added. Add cabbage and let cook one minute. Drain. Cook bacon in a casserole or small kettle until rendered of fat. Add the onion and cook, stirring, until the onion is wilted. Sprinkle with flour and stir. Add the broth, stirring rapidly with a wire whisk. When the mixture simmers, add the cabbage, carrots, potatoes, salt and pepper. Add vinegar and sugar. Cook, stirring often from bottom, about 30 minutes. Stir in cream and simmer 5 minutes. Serve. Sprinkle each serving with fresh dill (optional, 1/4 cup).
Put fries in bottom of baking dish. Dot pats of margarine on top. Sprinkle dry Ranch dressing on top. Mix over all. Cover with foil. Bake in a preheated oven at 325° for 1 hour.
Boil cut-up hen and onion until the meat falls off bone on chicken. Wash rice and add to chicken, making sure to have about 6 cups water in pot. Add salt and pepper. Bring to a good boil, stir a couple of times while boiling. Cut heat to very low. Place lid on pot and cook for 40 minutes or until the rice is soft. Serves about 10 to 12.
Bake at 350° for 15 to 20 minutes	or until golden brown. Spread 12 ounces of chocolate chips (semi-sweet).	Let melt. Mix together 1 cup powdered sugar, 10 tablespoons milk and 1 cup peanut butter. Spread topping over chocolate chips and swirl mixture and chocolate chips together. Cool, cut into bars and serve. Bake in a 9 x 12-inch pan. I use a glass one for this recipe.
Mix cabbage, pepper, onion, and salt. Pour hot watter over cabbage and let stand 1 hour. Add remaining ingredients and chill over night. Will keep for days.
Place potatoes in large saucepan and cover with water. Boil until tender. Drain well. Mash potatoes with remaining ingredients. Season with salt and pepper. Add more milk if needed to moisten. Yields 4 servings.
Mix lemon jello and boiling water. Stir in 2 cups 7-Up and chill until slightly thickened. Fold in pineapple, marshmallows and bananas. Pour in 9 x 12-inch pan and chill until firm.
Brown hamburger and drain. Add 1/2 jar or picante sauce. Add soups and cheese. Heat until cheese melts.
Cream butter and sugar together. Add eggs and molasses. Mix well: add soda to buttermilk. Mix dry ingredients together. Add alternately with milk to batter, beginning and ending with dry ingredients. Bake in thin layers (about 1/2 in. thick) in either 9 in. cake pan or old- fashion black griddle for about 12 minutes at 350 degrees. I use biscuit pan 9 x 13 x 1/2. Cut to size.
Stir together margarine, sugar and milk in heavy saucepan. Bring to full boil, stirring constantly. Boil 5 minutes over medium heat, stirring constantly. Remove from heat; gradually stir in peanut butter chips. Pour into greased 9 x 9-inch or 13 x 9-inch pan. Cool at room temperature. Cut into squares. Makes about 3 pounds.
Combine beef, 1 can tomato sauce, egg, bread crumbs, onion and seasonings. Divide mixture in half. Lightly pack 1/2 mixture in a foil lined pan. Arrange 4 slices of cheese on top, then pack the remaining meat mixture over cheese layer. Cut remaining cheese slices into strips and arrange on top of loaf. (This may be done the last 30 minutes of baking.)
Mix all ingredients and saute in margarine. Yield: filling for 12 tacos. Carbohydrate 2 g, protein 7 g, fat 4 g, calories ???. One serving = 1 meat lean exchange.
Place all ingredients in crock-pot. Mix occasionally until cheese is melted. Sprinkle paprika on top for color. Serve warm with crackers.
Blend mayonnaise and sour cream. Add chopped vegetables. This is an appetizing dressing for all fresh vegetable salads.
Preheat oven to 350°. Mix egg in enough water to equal 1/2 cup liquid. Mix together dry ingredients, butter and 1/2 cup liquid. Roll this out in 2 pieces, one for the bottom crust and the other for the top. Place the bottom crust into a 9 x 13-inch pan. Pour in the sliced apples and sprinkle with white sugar and cinnamon. (You may choose to use less sugar as it is very sweet.) Place the top crust on the top of apples. Prick the top crust several times for venting and bake at 350° for 1 hour.
Boil all ingredients and stir until thickened. Beat very well. Makes 1 pint.
Beat cheese until smooth; gradually beat in sugar. Blend sour cream and vanilla. Fold in whipped topping, blending well. Spoon into crust. Chill until set, at least 4 hours. Garnish with strawberries if desired! Good!
Preheat oven to 325°. Have ingredients at room temperature. Cream oleo, shortening and sugar. Add eggs one at a time. Beat well. Add flour alternately with 7-Up and flavorings. Bake in a tube pan for 1 hour.
Mix cornstarch, sugar and water in saucepan. Cook and stir over medium heat about 5 minutes, or until thickened; remove from heat. Divide the mixture into separate cups or containers. Tint mixture in each container with a different food color. Stir several times until cool. Store in an airtight container. (The paint works best if you use it the same day you make it.)
Combine cocoa, sugar and salt in large saucepan. Add milk gradually.	Mix thoroughly and bring to a bubbling boil on high heat, stirring constantly.	Reduce heat to medium and continue to boil the	mixture, without stirring, until it reaches a temperature of 232° or until a small amount of mixture forms a soft ball when dropped into cold water. Be sure bulb of thermometer is not resting on bottom of saucepan.
Drain spinach. Pat dry. Put all ingredients in a bowl. Mix well and chill overnight. Serve with King's Hawaiian bread.
Preheat oven to 350°. Grease a shallow 2-quart baking dish. In a small bowl, stir and set aside brown sugar and 2 tablespoons cocoa. In a large bowl, stir flour, sugar, 3 tablespoons cocoa, baking powder and salt. Add and stir until moistened the milk, oil and vanilla. Stir in chocolate chips and nuts. Spread in baking dish. Sprinkle brown sugar-cocoa mixture over batter. Slowly pour hot water over batter. Do not stir. Bake 35 to 40 minutes until top of cake is set. Let stand 30 minutes and top with whipped topping.
Mix soup and water together. Wash rice. Spread into ungreased 9 x 13-inch casserole dish. Place chicken, spaced, on top of rice. Add the soup and water mixture. Salt to taste. Cover dish tightly with foil. Bake 30 minutes in a 425° oven, then remove foil and bake 30 minutes more. Will be light brown and very tender.
Mix cake mix (minus 4 teaspoons), pudding, oleo, eggs, sour cream and salad oil. Mix 5 minutes until well blended. Melt sweet chocolate, sugar and the 4 teaspoons mix. Drip and swirl through batter in two layers in angel food pan or long pan. Bake at 350° for 40 to 45 minutes. No icing required.
Mix with beater, adding eggs, one at a time, while beating. Bake in oven at 350° for 45 minutes. As soon as cake is removed, punch small holes about 2-inches apart with toothpick. Pour 1 cup orange juice mixed with 1 cup sugar over cake. Let stand until mixture hardens. Cake will have a pleasant glaze. Do not heat orange juice and completed cake must not be placed back in oven.
Take cream cheese and put in bowl. Soften by mixing half of olive juice and a little warm water. Mix until smooth and creamy. Mix everything together. Serve with choice of crackers or chips.
In large bowl, stir together flour, sugar, cinnamon, salt, baking powder, soda, zucchini, nuts and raisins. In another bowl, beat eggs and oil; pour over flour mixture and stir until moistened. Turn into greased 9 x 5 x 3-inch loaf pan. Bake in a 350° oven for 1 hour or until toothpick inserted in center comes out clean.
Dissolve sugar and cream. Cook until soft ball stage when tested in water (cold). Take from fire. Add butter, nuts and flavoring. Let cool. Beat until creamy. Press in buttered pan. Cut into squares.
Melt caramels and blend with 1/3 cup milk. Beat together cake mix, margarine and 1/3 cup milk. Press half of cake mixture into greased 9 x 13-inch pan and bake for 6 minutes at 350°. Spread chocolate chips over baked crust. Spread caramel mixture over chips, then rest of cake mixture. Bake 15 to 18 minutes at 350°. Cool and refrigerate to set caramels, then cut into squares. Serves 8.
Cut thin slice from stem end of each bell pepper. Remove seeds and membranes; rinse peppers. Cook peppers in boiling water to cover, about 5 minutes; drain.
Brown meat, onions and peppers in skillet until meat is brown and onions are soft. Mix with rice and seasonings and serve.
Preheat oven to 350°. Dissolve yeast in warm water. Add butter, salt, sugar and flour. Mix, then let set for 10 minutes. Roll out into rectangle. Then roll into a loaf. Spray Pam in pan (flat cookie sheet). Let rise for 1 1/2 hours. (Will be easier if in 2 rolls.) Bake about 30 minutes in a 350° oven.
Melt chocolate and peanut butter together in double boiler. Pour mixture over marshmallows, peanuts and rice cereal. Drop by teaspoons onto wax paper. When firm, store airtight in cool place.
Mix all the ingredients until thick. Spread over bite size cubes of Italian bread. Broil a few minutes until brown and melted. Serve immediately.
Let chill in refrigerator until mixture starts to jell. Remove and add drained, crushed pineapple, 1 small container of Cool Whip, 2 to 3 tablespoons of mayonnaise, 1 small bottle of maraschino cherries and 1/2 cup chopped pecans. Mix thoroughly. Add marshmallows, if you wish. Put back in refrigerator and jell until ready to serve.
Mix together crushed stuffing mix, parmesan cheese, salt and pepper. Dip chicken breasts in melted butter and roll in stuffing mixture. Place in casserole and bake at 350 degrees for 30-35 minutes uncovered.
Mix Karo and sugar; bring to a boil. Remove from heat. Mix peanut butter and vanilla into sugar mixture. Pour into Rice Krispies and mix well. Put into buttered dish. Melt white chocolate in microwave and pour on top.
Cream sugar and butter. Add one egg at a time. Add buttermilk, flour, soda and salt. Work dough until stiff. Roll dough out until about 1/4-inch thick. Cut with cookie cutter. Bake in 450° oven until brown.
Preheat oven to 350°. Cream together sugar and shortening until fluffy. Add egg and extract; beat for 1 minute. Sift together flour, baking soda and salt. Gradually add to the creamed mixture, constantly mixing. Roll dough into 1-inch balls. Place on greased baking sheet 1-inch apart. Press center of each ball down gently, filling center with 1 almond. Bake for 20 minutes. Cool on a wire rack.
Mix flour, salt and pepper. Cut meat into small pieces. In a large skillet, brown meat in hot Crisco. Remove excess grease from pan. Top with onion, tomatoes and bell pepper. Cover and cook over low heat for 1 1/2 to 2 hours. I use the stainless steel electric frypan.
Mix and pat first 3 ingredients into pizza pan. Bake 10 to 15 minutes at 350°. Cool. Mix next 3 ingredients and spread on crust. Layer fruit on top. Next, use strawberries, kiwi, bananas, apples, etc. Combine last 4 ingredients and pour on top of fruit. Refrigerate and enjoy!
Brown hamburger meat and season with chili powder, salt, pepper and chopped onion. Then layer ingredients in this way: tortillas, 1/2 meat mixture, 6 slices cheese, all the beans, tortillas, 1/2 meat mixture and 6 slices of cheese. Mix chicken soup and Ro-Tel tomatoes; then pour on top. Bake 45 minutes at 350°.
Put in saucepan and heat to a boil: 2 sticks margarine, 1 cup water and 3 tablespoons cocoa. Mix 2 cups flour, 2 cups sugar and 1/2 teaspoon salt. Add to boiling ingredients and mix. Beat 2 eggs and add 1 teaspoon soda, 1/2 cup buttermilk and 1 teaspoon vanilla. Add to cocoa mixture and bake 20 to 25 minutes at 350°.
Combine Miracle Whip and salad dressing; mix well. Add remaining ingredients; mix lightly. Chill. Add additional salad dressing just before serving, if desired.
Mix nuts in flour. Mix all ingredients and cook in greased tube pan for 1 hour at 350°.
Cut wieners in half. Wrap bacon around wieners. Use a toothpick to hold bacon. Put in pot and cover with brown sugar. Cook on low heat until all sugar is gone (crock-pot).
Mix together. Bake at 250° for 45 minutes. Stir every 15 minutes.
Toast pecans in a moderate oven about 350° for 8 minutes. Mix all other ingredients in a saucepan. Cover. Bring to a boil. Boil until you reach soft-ball stage. Remove from heat. Add nuts. Stir to coat the nuts. Turn out onto waxed paper and separate nuts. Allow to cool. Put in airtight containers.
Cream sugar and oleo until smooth. Add egg yolks and oil. Combine flour, soda and salt, then add buttermilk, vanilla, nuts and coconut with flour mixture. Fold in egg whites. Pour in greased floured pans. Bake 25 to 30 minutes at 350°.
Combine Jell-O with 1 cup of boiling water. Stir to dissolve. Add strawberries, pineapple and pecans and stir well. Put half of this mixture in a 9 x 13-inch Pyrex dish. Chill until set. When chilled, spread with sour cream. Cover with remaining mixture. Cover well with a plastic wrap. Chill until set. Cut into small squares and serve.
Brown sausage in skillet; pour off fat. Add corn. Add beaten eggs to corn-sausage mixture and cook as scrambled eggs. Makes 6 servings. One-fourth cup of minced onions or scallions and 3 tablespoons finely chopped green peppers may be added to browning sausage for added flavor, if desired.
Combine soft cream cheese, sour cream and taco seasoning mix. Spread on dish and refrigerate overnight. Spread over it 2 cans frozen avocado, shredded lettuce, chopped tomatoes and chopped onions. Drizzle taco sauce on it and top with grated Cheddar cheese.
Combine in saucepan and boil the water and sugar. Let cool. Stir until sugar is dissolved. Add the jello. Stir until dissolved. Add the pineapple juice and orange juice. Allow to cool. Place mixture in Ziploc Baggies. Chill in freezer until slush forms. When ready to use, place mixture in punch bowl. Then add ginger ale over mixture.
Pour oil in Dutch oven. Put in garlic and onions. Saute until clear. Cut up sausages (slice), put in pot and brown. Add the following, after browned: tomato sauce and Sofinto; season to taste. Stir in rice and add water just until the rice is covered. Add salt.
Mix eggs and milk; add sugar, flour, nutmeg and rhubarb. Pour into shell; dot with butter. Bake at 400° for 50 to 60 minutes.
Spread broccoli in well-greased 9 x 13-inch pan. Place chicken on broccoli; cover with 1/8-inch slices of cheese. Mix soup and mayonnaise and spread evenly over cheese. Sprinkle with water chestnuts. Bake 40 minutes at 350°. Remove from oven; cover with onion rings. Bake ten more minutes or until onions are crisp.