HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown ground meat; drain. Add pizza sauce to meat and heat through. Cut buns in half; top each with mixture, sliced pepperoni and shredded Mozzarella cheese. Put in oven at 350° until cheese melts.
Dissolve jello in boiling water. Let cool. Add 7-Up, sugar and vanilla. Add nuts, if desired. Soften cream cheese at room temperature. Cream and mix with crushed pineapple. Mix into jello and pour into an 8 x 8-inch pan. Chill until set.
Soften yeast in 1/2 cup of the warm water. Mix sugar, salt, shortening and yeast (which has been softened). Add remaining 1/2 cup of water and the egg. Add flours and mix well. Knead on lightly floured board for 5 minutes. Let rise until double in bulk (about 1 hour).
Beat all ingredients in small mixing bowl at medium speed with electric mixer until well blended. Refrigerate. Serve with vegetable dippers or as a baked potato topper.
Fry out fat. Cook chopped onions and garlic tender. Add meat and cook until it loses its pinkish color. Add 2 tablespoons flour. Cook peppers with water and cook until tender. Strain through strainer into meat. Add tomatoes (well mashed), 1 quart of hot water and seasonings and cook for about 2 hours. More hot water may be added, if needed. Beans may be added. Cook chili at slow boil.
In large saucepan layer cabbage (chopped), potatoes (diced), onion (rings) and cut sausage. Add small amount of water. Place on stove top. Steam or boil until vegetables are tender. Serve with corn bread. Makes a nice meal for cold days.
Combine celery, crabmeat, onion, mayonnaise and Worcestershire sauce in bowl. Heat soup and cheese until warm, add wine and gelatine. When gelatine is dissolved, add to crab mixture, mix and pour in lightly oiled mold. Refrigerate overnight. Serve with crackers.
Thaw bread dough. When thawed, roll on floured board until rectangular in shape. Add pepperoni and shredded Mozzarella cheese, leaving about 1 inch of dough on edges with no cheese. Roll up dough, jelly roll fashion, and place, seam side down, in a ring on greased cookie sheet. Bake according to bread recipe, or until brown on top. Great!
Cook broccoli according to directions on box. Drain. Stir in remaining ingredients. Mix well. Place into greased shallow 2-quart baking dish. Bake in a preheated 350° oven for 35 minutes. Serves 6 to 8.
Mix the mayonnaise, sugar and vinegar. Toss with rest of ingredients and refrigerate. Serves 6 to 8.
In a large mixing bowl, combine all ingredients; mix well. Pour into pastry shell and bake in 350° oven for 1 hour or until knife comes out clean. May be served with Cool Whip on top.
Cream butter. Add sugar gradually, creaming until light. Add egg and vanilla and beat until fluffy.
Preheat oven to 350°. Grease a 9-inch square baking pan. Combine first 7 ingredients in a large bowl and mix well. Pour half of this batter into pan. Cover evenly with half the cheese, then peppers, then remaining cheese. Top with remaining batter. Bake 1 hour. Let cool 15 minutes. Cut into squares.
Roll puff pastry sheet (with flour) to fit inside 13 x 11-inch baking pan. Bake in 450° oven for 10 minutes or until light brown. Cook pudding and milk according to pie recipe on pudding box. Stir in cream cheese on low heat and add powdered sugar. Pour into prepared puff pastry. Cool and top with raspberries and whipped cream, if desired.
In a large skillet over medium-high heat melt 1/4 cup spread. Add chicken and garlic powder. Cook, stirring occasionally, for 4 minutes. Stir in remaining spread, mushrooms and peas; cook 2 minutes or until chicken is coated through. Stir in hot cooked noodles and cheese. Toss and cook until cheese is melted. Season with salt and pepper. Serve.
Heat oven to 350°. Lightly grease 2-quart round casserole. Beat eggs with hand beater. Beat in baking mix and milk until smooth. Stir in remaining ingredients. Pour into casserole. Bake until knife inserted near center comes out clean, 50 to 55 minutes. Let stand about 10 minutes before serving. Makes 6 to 8 servings.
Saute onions and celery until tender in a large skillet in 3 T butter; drain and set aside. In a saucepan, melt the remaining butter; stir in flour, salt and pepper until smooth. Gradually stir in milk and bring to a boil. Cook for 2 minutes until thickened, stirring constantly. Pour over vegetables and toss to coat.
Chop up artichoke hearts. Mix all together and bake at 400° until bubbly (gets a little brown on top, too). Bake about 30 to 40 minutes. Serve with dippers. You need to have fairly firm crackers. Triscuits or Wheat Thins work well. (I usually use fresh Parmesan cheese, not the canned. It's tastier!)
In a mixing bowl, combine flour, ground nuts, 1/4 cup sugar and brown sugar, then cut in butter until mixture resembles fine crumbs. Form the mixture into a ball and knead until smooth. On a lightly floured surface, roll dough to 1/4-inch thickness. Cut into 1 1/2-inch circles. Place 1 inch apart on an ungreased cookie sheet. Lightly sprinkle with the additional sugar, then lightly press a whole nut in the center of each cookie. Bake in a 375° oven for 8 to 10 minutes or until lightly browned. Remove and cool on wire rack.
In small bowl, combine melted margarine and frosting mix until crumbly. Set aside. In large bowl, blend sour cream with eggs and bananas, then blend in cake mix for 2 minutes.
Preheat oven to 325°. Melt caramels with 1/3 cup of condensed milk over low heat. Spread evenly over pastry shell. Melt chocolate and margarine over low heat. Beat eggs with remainder of condensed milk, water, vanilla and salt. Add chocolate mixture; mix well. Pour over caramels. Top with pecans. Bake 35 minutes or until center is set. Cool and chill before serving.
Preheat oven to 400 degrees. Place chow mein noodles in a plastic storage bag; crush noodles. Combine crushed noodles & nuts in shallow dish. Melt butter in microwave. Add soy sauce, ginger, & pepper to butter; stir to combine. Dip chicken breasts in butter mixture, then roll in noodles. Gently press noodle mixture onto chicken. Lay in bottom of 9 x 13 inch pan. Bake 25-30 minutes or until juices run clear when pierced with a fork.
Mix all ingredients, except cheese; pour into a greased casserole. Cover with grated cheese. Bake at 350° for 30 minutes.
Mix dry ingredients together. Then add other ingredients except cheese. Pour 1/2 of the mixture into a greased pan (cast iron skillet works well). Then spread on the cheese. Pour the rest of the mixture. Bake in a 375 degree oven for 1 hour or until done.
Mix juices and water; stir. Add grape juice and stir. After all ingredients are well blended, chill. Store in large jugs until well chilled.
Bake and crumble corn bread, combine with onions, radishes, peppers and tomatoes. Mix well mayonnaise, cucumber salad dressing and mustard. Pour over corn bread mixture and toss.
Cut peppers in half lengthwise; remove seeds and wash. Combine beef, cooked rice, onion, salt, pepper and 1/2 can tomato sauce. Pile mixture into peppers in large baking dish. Pour sauce over each pepper. Cover tightly and bake in moderate oven at 350° for 1 and 1/4 hours or until peppers are tender, basting occasionally. Makes 4 to 6 servings.
Make pie filling using any fruit or berries, following recipe for regular pie. Put into deep-dish bottom crust.
Mix all ingredients together. Make into patties and fry in lightly greased pan until brown.
Put milk in double boiler and when thoroughly heated, add eggs, sugar and salt which have been previously mixed together. Cook approximately 10 minutes or longer, stirring constantly. Do not overcook as milk will curdle. Custard is done when it coats a wooden spoon. Add vanilla to taste. My dad usually added something a little stronger. Chill as cold as possible. Also, good over vanilla ice cream.
Dissolve gelatin in 1/2 cup cold water for 5 minutes. Dissolve chicken bouillon cubes in 1 1/2 cups boiling water. Add gelatin to bouillon cubes. Add tuna, mayonnaise, celery, olives and boiled eggs. Chill in your favorite mold or in a small bowl.
Toss shrimp and artichoke hearts with French dressing. Cover and refrigerate for at least 1 hour before grilling. Drain marinade off and reserve. Thread shrimp and artichoke hearts alternately on 6-inch wooden skewers. Grill over coals until done to taste. Makes 6 servings.
Mix together all ingredients in saucepan; bring to a boil. Continue to cook until 250° on candy thermometer is ready, stirring occasionally to prevent sticking. Pour into buttered 8 x 8-inch pan. When cool, cut into individual squares and wrap individually in wax paper. Makes about 1 1/2 pounds. This recipe can be doubled. Use a 9 x 13-inch pan.
In oven, melt butter in an 8 x 1 1/2-inch round baking dish; stir in brown sugar. Top evenly with rhubarb. If desired, add a few drops of red food coloring to sherry; drizzle over rhubarb.
Combine sugar, sour cream, Karo, butter and salt in heavy saucepan. Bring to boil slowly, stirring until sugar dissolves. Boil without stirring on medium heat to soft boil stage. Remove from heat and let stand 15 minutes. Do not stir. Add vanilla, beat until mixture starts to lose its gloss, about 8 minutes. Stir in cherries and nuts. Pour into greased pan. Cool and cut in squares.
In a 1 1/2-quart container suitable for microwave oven, stir together peanuts, sugar, syrup and salt. Microwave on High for 4 minutes. Remove from oven and stir. Return to oven and microwave on High for 4 more minutes. Remove from oven; stir in butter and vanilla. Return to oven and microwave on High 2 more minutes. Remove from oven and quickly stir in baking soda (mixture will be light and foamy) and pour onto a lightly greased baking sheet or marble slab, spreading thin. When cool, break into small pieces. Store in airtight container. Makes 1 pound.
Place all ingredients in a large mixing bowl and beat 3 minutes. Pour into 3 greased and floured cake pans. Bake at 350°.
Peel and slice potatoes 1/4 inch thick. Cook in salted water until almost tender. Drain.
Saute onion and ground beef. Mix with the rest of the ingredients except noodles. Pour into a greased 9 x 13-inch pan. Bake at 350° for 50 minutes. Take pan from oven and sprinkle with a 6-ounce can of chow mein noodles. Return to oven and bake 10 minutes more. Let stand 10 minutes before serving.
Chop everything good. Using both hands, mix and mix until all mixed good. Makes 2 loaves. Put wax paper in pans and press cake until well packed. Place in 250° oven for 1 hour. Test to see if it sticks together. If it does, remove from oven. Let cool. When cooled, remove from pan and remove wax paper. Wrap in a cloth soaked with grape juice or wine. Store for future use.
Combine flour, baking powder, soda and salt; mix well. Cut in shortening with a pastry blender until mixture resembles coarse meal. Add buttermilk, stirring just until dry ingredients are moistened. Turn dough out onto a floured surface; knead three or four times. Roll dough to 1/2-inch thickness; cut with a 2 1/2-inch biscuit cutter. Place biscuits on a greased baking sheet. Bake at 450° for 10 minutes or until tops are golden. Yields 14 biscuits.
Mix together sugar and flour. Add eggs, margarine, buttermilk and vanilla. Pour into deep-dish pie crust. Bake at 350° for 1 1/4 to 1 3/4 hours. Pie is done when small knife inserted in pie comes out clean.
On large skillet, crumble hamburger meat and cook until brown. In another saucepan, cook Ramen noodles as directed on package. When hamburger and noodles are done, pour noodles in hamburger and mix. Now mix 2 to 3 cans mixed vegetables into meat and noodles. No need to cook any longer. Delicious with soy sauce.
Combine first 5 ingredients; set aside. Dip chicken in salad dressing; dredge in bread crumb mixture. Place chicken, bone side down, in a 9 x 13 inch baking pan coated with cooking spray. Bake at 350 degrees for 45 minutes to an hour, or until tender. Six servings at about 197 calories per serving.
Saute onion in butter in kettle until tender. Add flour; cook and stir until bubbly. Gradually add chicken broth; cook and stir until thickened, about 5 minutes. Stir in the milk, cream, basil, salt, pepper and garlic powder. Add vegetables; cook until heated through.
Preheat oven to 300°. Melt butter and place in a mixing bowl. Add Worcestershire, hot sauce or pepper sauce, pepper and salt. Whisk together. Add pecans and stir to coat thoroughly. Pour nuts out onto a jellyroll pan and spread into a single layer. Place in oven and bake for 20 to 30 minutes, stirring every 10 minutes. Drain on paper towels if necessary. Store in an airtight container. Can be made in advance.
Take breasts and put 2 slices of ham and 2 slices of cheese in the middle. Fold and put toothpicks in to hold together. Bake in oven in foiled pan at 450° for 45 minutes.
Brown steaks seasoned with desired amounts of salt, pepper and seasoned salt. Add oregano, soup and milk. Lower heat and simmer, covered, for 20 minutes.
Bake cake according to package directions in a 9 x 13 x 2 pan. Mix pie filling and almond flavoring. While cake is still warm, poke top with fork and spread cherry filling over cake. While cake cools, prepare pudding, adding extra vanilla flavoring. Fold in whipped topping. Spread pudding mixture over cake, carefully covering cherry pie filling. Decorate with chocolate sprinkles and cherries. Cover and refrigerate.
Dissolve yeast in lukewarm water. Mix other ingredients with yeast. Mix dough thoroughly. Flatten on a lightly floured surface and cut out into rounds with a biscuit cutter. Place into a greased pan and let stand 15 minutes. Bake at 400° for 12 to 15 minutes.
Brown hamburger. Pour in spaghetti sauce and rice. Simmer until rice is done. Steam cabbage, then layer meat sauce, cabbage and cheese. Top with remaining cheese. Bake in oven until cheese is melted.
Mix dough by directions on package. Grease cake pans or any size pan you want to use. Separate dough and grease hands before patting out on pan. Top with whatever you like. Add cheeses and bake at 350° for about 15 minutes. This is fun to do when friends are over. Everyone has their own pizza the way they like it. (One package dough makes 2 pizzas usually.)
Preheat oven to 350°. In large bowl, combine flour, sugar and cocoa. Cut in margarine until crumbly (mixture will be dry). Reserving 2 cups crumb mixture, press remainder firmly on bottom of 13 x 9-inch baking pan. Bake 15 minutes. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add egg and vanilla; mix well. Pour over prepared crust. Combine nuts with reserved crumb mixture; sprinkle over cheese mixture. Bake 25 minutes or until bubbly. Cool and chill. Cut into bars. Store, covered in refrigerator.
Mix meal and sugar; add beaten eggs and butter. Stir in vinegar and vanilla. Mix well and pour into unbaked pie shells. Set aside for 10 minutes, then bake at 350° for 45 minutes.
In a large bowl, beat cream cheese until fluffy. Add next 6 ingredients; stir until well blended. Divide cheese mixture in half; form each half into a ball. Sprinkle each cheese ball with paprika. Cover and chill 8 hours or overnight to allow flavors to blend. Serve with crackers or cocktail bread. Makes 2 cheese balls.
Boil celery for 8 minutes. Pour in greased baking dish with water chestnuts. Mix milk with soup and pour over celery. Brown bread crumbs in butter. Bake at 325° for 35 minutes.
Pour sugar over apples; let dissolve. Add flour, egg, soda and cinnamon. Mix well. Pour into a well greased 13 x 9-inch pan. Bake 30 to 40 minutes at 350°. While cake is baking make sauce.
In a large skillet, heat corn oil over medium-high heat. Add shrimp and garlic; saute 5 minutes or until shrimp turn pink. Remove. Add water, wine, soup mix, oregano and dried red pepper to skillet. Stirring constantly, bring to a boil. Reduce heat to low; simmer 5 minutes. Return shrimp to skillet; simmer 2 minutes. Spoon over pasta; toss to coat. Serves 4.
Cut veggies into strips 1/4 x 3-inch. Wrap each strip in won ton wrap. Seal end with water and cornstarch mixture. When all are wrapped, heat oil for frying. Fry until golden brown. Serve with Ranch dressing.
In a food processor bowl with meat blade or blender container, combine all ingredients. Cover; blend 30 seconds. Refrigerate several hours or overnight to blend flavors. Serve with fresh fruit. Yield: 2 1/2 cups.
Preheat grill. Combine olive oil and garlic in a bowl. Cut onions and eggplant into 1/2-inch thick slices. Brush with garlic oil mixture. Grill for about 4 minutes on each side. Baste with remaining garlic oil. Season with sea salt.
Brown meat; add salt, pepper and garlic salt or powder to taste. Add canned tomatoes and chili mix. Cook yellow rice according to package directions. Mix meat mixture and rice. Put in large Pyrex dish. Heat cheese soup and milk; pour over meat and rice. Mix onions, olives, lettuce, fresh tomatoes and grated cheese together. Sprinkle over casserole. Top with crushed Fritos.
Mix onion and chicken soup well. Add eggs and mix. Add squash that has been cooked in salt water and mashed. Mix well and add sugar. Pour into well greased casserole dish. Top with cheese and crushed ritz crackers. Melt butter and pour over top. Bake covered for 45 minutes at 325 degrees.
Cook chocolate chips and butter on High for 2 to 3 minutes; stir. Add nuts and marshmallows. Pour into buttered pan. When cool, cut into squares.
Prepare whipped topping according to package directions. Combine all ingredients. Place in square non-glass container. Freeze.
Mix crushed pineapple, sugar and juice of 3 lemons. Bring to a boil. Mix 1/2 cup water and gelatin. Stir into mixture and boil 2 minutes; then set aside to cool. Whip the whipping cream and add cheese. Stir in cool mixture. Tint color desired.
Mix beans, sprouts, green pepper and onion in large bowl. Mix sugar, vinegar, salad oil, salt and pepper together and pour over veggies. Refrigerate until served.
Preheat oven to 350°. Mix together all ingredients except cheese. Pour half of the batter in large baking dish or pan, then add Cheddar cheese. Pour remaining batter on top of cheese and bake at 350° for 30 to 35 minutes, until brown.
Dip potato wedges into melted margarine; shake with seasoning mix in plastic bag, coating well. Place skin side down on ungreased baking sheet. Bake at 350° for 40 minutes or until tender.
Melt cheeses in double boiler (can be melted in a microwave). Add rest of ingredients and mix well. Serve while hot with crackers.
In saucepan, melt butter or margarine and marshmallows over low heat; stir constantly. When melted, remove from heat. Add food coloring; stir in corn flakes. Drop by teaspoonfuls on wax paper to look like holly leaves. Decorate with cinnamon drops to look like holly berries.
Skin breasts and cut meat off bones. Cut in large bite size pieces. Mix orange juice and milk together. Dip chicken pieces, then coat generously with flour. Cook in oil about 2-inches deep. Chop green onions. Put chicken in bowl. Cover with cashews and onions. Pour on gravy.
Combine first 3 ingredients. Add vinegar and orange juice. Mix well. Cook over medium heat until thickened, stirring constantly. Add beets to the sauce. Serve hot or cold.
Coarsely grind 1 1/2 cups of M&M's. Reserve the rest for decoration. Beat oleo and sugar. Blend in eggs and vanilla. Add flour, soda and salt. Mix well. Stir in chopped candies and nuts. Drop by rounded teaspoonfuls onto greased baking sheet. Bake 9 to 11 minutes at 350°. Makes 5 dozen.
In a large bowl combine Eagle Brand and water. Add pudding mix, beat well. Chill 5 minutes. Fold in whipping cream. In a large bowl, spoon in 1/3 pudding mixture, add 1/3 vanilla wafers, and 1 banana. Continue layering, ending with pudding mixture.
Mix all dry ingredients; add whiskey. Form into small balls. Roll each ball in additional powdered sugar. Store in covered container.
Chop and measure all vegetables. Place in open kettle with sugar and salt. Cook until thick. Pour at once into hot jars and process 1 1/2 hours.
Put sauerkraut on bottom of dish or pan. Add noodles. Mix soup, mustard and mayonnaise. Spread over noodles. Add onions, corned beef and cheese.
Combine first 4 ingredients in the bottom of a 6-cup glass percolator. (Use glass or plastic; metal will ruin the punch. Yes, it is worth it to borrow a pot!) Place spices in basket of percolator. Let the mixture come to a full perk. Let perk 3 minutes. Keep warm until served.
Combine all ingredients in a 3-quart pan. Heat to boiling; stir well. Reduce heat; cover and simmer for 15 to 20 minutes, or until rice is tender and liquid is absorbed. Serves 6.
Combine 1 cup boiling water and milk in a bowl. Add 3 teaspoons sugar and margarine, mixing well. Dissolve yeast in 1/4 cup warm water. Add to milk mixture and mix well. Set aside.
Place mixture in a greased bowl to rise (about 3 hours). Work down and shape into favorite shape. Brush with butter and let rise again. Bake at 350° until browned.
Heat rice and 2 cups milk to boil; stir constantly. Reduce heat; cover. Cook over low heat 5 minutes. Add vanilla pudding and 3/4 cup milk. Mix well. Stir into rice mixture. Bring to boil. Stir constantly. Add raisins and nutmeg. Pour into serving dish and sprinkle with cinnamon and sugar. Chill 15 minutes.
Beat first 2 ingredients. Add remaining ingredients and whip for 10 minutes or so. Pour into baked crust. Sprinkle remaining crust on top. Chill and serve.
Preheat oven to 350°. Grease and flour one-piece tube pan. Mix dry ingredients together. Add shortening, boiling coffee, milk, eggs and vanilla. Pour into pan. Bake for 55 to 60 minutes. Cool and ice with milk chocolate icing.
Mix together flour, margarine and peanuts; press into baking dish and bake at 350° for 20 minutes. Let cool completely. Mix cream cheese, peanut butter, sugar and 1 cup nondairy topping. Spread this over crust. Mix chocolate, vanilla puddings and milk. Pour over cream cheese and chill until firm. Top with remaining topping. Grate milk chocolate over top and sprinkle with peanuts; chill and serve.
In large roasting pan, place tenderloin. Combine the remaining ingredients in a bowl, mix thoroughly. Pour marinate sauce over meat; marinate for 4 to 6 hours. Then bake for one hour at 350° uncovered.	Make sure internal heat reaches 150° temperature inside.
Cook squash until tender. Drain and mash. Add eggs, oleo. Mix saltine cracker crumbs, onions, and milk. Let cook softer and add to squash. Mix chicken soup with water until smooth. Add to squash. Pour in casserole dish and bake at 350° until slightly brown, about 30 minutes.
Grind cranberries; pour sugar, salt and lemon juice over cranberries. Mix and let stand 2 hours. Mix jello with boiling water. When cool and syrupy, add to cranberries, nuts and pineapple. Place in refrigerator until firm. This salad may be frozen. Yields 12 to 16 servings.
Mix all together. Bake at 325° for 20 to 25 minutes. Makes 3 layers.
Combine seasoning mix, water and chicken in large skillet. Bring to a boil. Reduce heat and simmer about 10 minutes or until liquid is absorbed. Spoon filling into bottom of each taco shell. Top with lettuce, cheese and tomatoes.
Cut up squash and boil until tender. Drain. Saute onion in butter. Mash squash in medium bowl. Add onion, cheese, milk, part of cracker crumbs and egg. Put in buttered casserole dish and sprinkle remaining cracker crumbs on top. Bake, uncovered, at 350° for 30 minutes.
Beat eggs until light and foamy. Add sugar, oil, zucchini and vanilla and mix lightly, but well. Combine the flour, salt, soda, baking powder and cinnamon and add to egg mixture. Stir until blended. Add nuts. Pour into 2 (9 x 5-inch) loaf pans. Bake in preheated oven at 350° for 1 hour.
Mix milk and sugar. Bring to rolling boil and boil 10 minutes. Put chips, nuts, Marshmallow Creme, margarine and vanilla in large bowl. Pour milk mixture over all and stir until smooth. Pour into buttered pan.
Combine vinegar, garlic salt and salad dressing; blend thoroughly. Combine other ingredients, then add salad dressing mixture and toss lightly. Chill thoroughly for best flavor. Serves 8.
Cut each thigh in half; remove bone and skin. Place in slow cooker. Combine dry enchilada sauce mix with tomato paste and water. Mixture will be thick. Spread over turkey thighs. Cover. Cook on low 7 to 8 hours or until tender. Turn pot on high. Add cheese; stir until cheese melts.