HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place the cooked and drained ground round into a skillet. Add water and all remaining ingredients. Bring to a boil, then reduce heat and simmer, uncovered, for approximately 30 minutes. Stir occasionally.
Cook broccoli until tender. Drain and set aside. Cook rice; drain. Saute celery and onion in butter until tender and add to the drained broccoli. Mix the 2 cans of soup and half and half cream with rice and 1/2 of the cheese. Place in greased casserole and sprinkle remainder of cheese over the top. Bake 30 minutes at 350°.
Cook macaroni until almost done. Strain, brown meat with chopped onion. Add tomato soup, vegetable soup and water. Cook for 5 or 10 minutes, then add the macaroni. Season with salt and pepper. Place in casserole and top with buttered bread crumbs or grated cheese. Bake 1 hour in 350° oven.
Mix all ingredients carefully and drop into greased muffin tins. Bake at 350° (approximately 45 minutes) until brown.
Heat chicken broth in a medium saucepan. Add tomatoes and bring to a boil. Add seasonings. Mix cornstarch with water and add to boiling sauce to reach desired thickness. Cook angel hair pasta according to package directions. Drain but do not rinse. Serve with sauce. Cooked meatballs may also be added to the sauce, if desired.
Chop onion and cook. We prefer cooking on paper towel in the microwave oven until tender. Mix with remaining ingredients. Serve with chips or crackers.
In bottom of each cupcake liner in cupcake pan, place one vanilla wafer. Mix all remaining ingredients except cherry filling. Spoon mixture onto wafers. Cool in refrigerator until set. Top each with pie filling. Keep refrigerated while storing.
Cut bread in half crosswise; split each half horizontally. Layer the bottom of each bread half with salami, ham, bologna and both cheeses. Place paper towel on paper plate. Place open sandwiches on towel. Cook on High 45 to 60 seconds or until cheese begins to melt. Spread mayonnaise and/or mustard on top halves of bread. Place tomato, lettuce and pickles on top of melted cheese. Top off sandwiches with bread and serve.
Dissolve jello in boiling water. Add rest of ingredients. May be made ahead to this point. Before serving, stir in one tray ice cubes, one bottle ginger ale and 2 pints pineapple sherbet. Serves 12.
Thoroughly cream together shortening, butter or margarine and sugar. Add baking powder. Add eggs, 1 at a time, beating well after each addition. Add orange drink alternately with flour. Stir in flavorings. Turn mixture into a greased and floured 9-inch tube pan. Bake at 325° for 1 hour and 10 minutes. Cool 10 minutes. Remove from pan and cool until warm, then frost with frosting.
Take 4 parts genuine interest in the other person. Strain to remove any bits of idle curiosity. Add 1 part each of unobtrusiveness and cheerfulness and put over low heart-warming fire.
Combine all ingredients. Spread mixture on buttered white bread. Cut into quarters; garnish.
In a large saucepan, melt margarine over medium heat. Stir in dates and brown sugar. Cook, stirring constantly, until dates dissolve and mixture becomes thickened, approximately 10 minutes. Remove from heat; stir in cereal, nuts, vanilla and 1 cup coconut. Cool mixture about 10 minutes or until cool enough to shape.
Sprinkle rice into 9 x 13-inch pan. Heat soups and water; pour over rice. Arrange pork chops on rice. Sprinkle with dry onion soup. Cover pan with foil. Bake at 325° for 2 hours and 15 minutes without uncovering.
Dissolve Jell-O in boiling water, stirring about 3 minutes. Add ice cubes and stir until Jell-O is thickened, about 2 to 3 minutes. Remove any unmelted ice. Using wire whisk, blend in Cool Whip; then whip until smooth. Fold in fruit, if desired. Chill, if necessary, until mixture will mound. Spoon into crust. Chill 3 hours. Garnish, if desired.
Combine first 6 ingredients in a large baking dish. Cut pineapple lengthwise into 6 spears. Add pineapple and tuna to dish, turning to coat. Cover and marinate in refrigerator 30 minutes, turning every 10 minutes. Remove tuna and pineapple from marinade, reserving marinade. Coat grill rack with cooking spray and place rack on grill over medium-hot coals. Place tuna and pineapple on grill rack and cook 4 minutes on each side until tuna is medium-rare or desired degree of doneness, basting tuna and pineapple occasionally with reserved marinade. Garnish with green onions, if desired. Yield: 6 servings (serving size: 3 ounces fish and 1 pineapple spear). Calories 249; fat 6.1 grams.
Mix all ingredients, except for ketchup. Place in a sprayed baking dish. Squirt ketchup on top. Cover with foil and bake at 350° for 1 hour. Remove foil and cook 1/2 hour longer or until done. Set pan under dish to catch excess grease in case beef is not lean.
Wash potatoes, do not peek. Place potatoes in a small Dutch oven or pot. Cover with water. Bring to boil. Reduce heat and cook about 20 minutes or until tender. Drain well and cool slightly. Cut into 1/4-inch slices. Mix potatoes, butter and seasonings. Layer in 2 layers each in 2-quart casserole dish, potatoes, bacon and cheese. Bake at 400° for 15 minutes.
Mix ground beef, egg, chili powder, salt and pepper. Shape into 1 1/2 to 2-inch balls. Place into 2-quart casserole. Microwave on High until meatballs are set and lose their pink color. About 4 to 7 minutes. Rearrange after 1/2 the cooking time. Drain. Stir in remaining ingredients, cover. Microwave on High until bubbly, about 4 to 7 minutes. Let stand 2 to 3 minutes before serving.
Combine all ingredients. Turn into pastry-lined pan. Bake in oven at 450° for 10 minutes. Reduce heat to 350° or until pie is set and the crust is brown.
Cook onion and green pepper in hot oil until tender. Slice hot dogs lengthwise. Add with remaining ingredients to onion mixture. Simmer, uncovered.
Boil egg noodles 7 minutes. Mix ingredients in a mixing bowl. Pour into a 13 x 9-inch greased baking dish. Top with crushed potato chips. Bake at 350° for 45 minutes.
Mix sugar, cornstarch and water. Simmer until thick. Add jello and red color. Cool. Put layer of strawberries in bottom of baked pie shell. Put mixture over and another layer and the rest of the mixture. Dot with whipped cream.
Beat the milk, whipped topping mix and pudding on low speed until blended and then on high speed for 4 to 6 minutes or until soft peaks form. Makes about 3 cups. Enough to frost a 9 x 13 cake. Refrigerate.
Defrost potatoes. Combine 6 tablespoons butter, onions, soup, sour cream and cheese. Blend all with defrosted potatoes. Pour mixture into greased large casserole. Mix remaining butter with cornflakes and sprinkle over mixture. Bake at 350° for 45 minutes.
Take flour and add baking powder; mix well. Add enough milk to make a slightly wet dough. Pour on floured counter. Knead dough into egg size balls. Roll out as flat as possible with dough roller. Place flat into hot grease but be careful and not burn your grease. Turn over and brown on both sides. Cool and cover with powdered sugar or honey.
Mix soup and Miracle Whip. Put in Pam sprayed pan. Lay the chicken breasts over the top. Add water. Cover and bake 1 hour at 350°. Then add mixed frozen veggies or fresh broccoli spears. Continue to bake an hour or till done. Good over potatoes or rice. Lemon pepper or garlic pepper on chicken is good.
Preheat oven to 400° (375° for glass pan). Combine flour, oats, and brown sugar. Mix well. Mix in butter. Reserve 1 1\2 cup of mixture. Press remaining mixture into bottom of 13x9-inch pan. Bake 20-30 min. Remove. Turn oven down to 350°. Pour condensed milk over crust. Then use your imagination! Use any or all of the toppings, first nuts, then coconut and then chocolate chips. Top with reserved oat mixture. Sprinkle over toppings and press lightly. Bake for 30 min. or until lightly browned.
Layer lettuce, onions, green pepper, then celery. Cook peas until done and drain. Spread peas over next layer. Spread mayonnaise on top for next layer. Sprinkle Kraft shredded sharp Cheddar cheese, then sprinkle Parmesan cheese on top. Refrigerate until ready to serve.
Cook chicken; skin and tear into pieces. Place in bottom of casserole dish. Mix soups and sour cream. Pour over chicken. Sprinkle on dressing moistened with chicken broth (or water). Spoon on melted butter. Bake 1 hour at 350°.
To cream mixture, add boiling water to sugar and Crisco. Stir until dissolved to a liquid. Dissolve yeast in 1 cup of cold water. Add beaten egg and salt to creamed mixture. Add yeast. Beat in sifted flour until you have a fairly soft dough. Cover and refrigerate overnight. Form rolls and let rise 2 hours. Bake at 425° for 15 to 20 minutes.
Sprinkle bacon, cheese, and onion in bottom of pie shell. Beat together eggs, cream and seasonings and pour over mixture into shell. Bake in preheated 425° oven for 15 minutes on bottom shelf. Reduce heat to 325° and continue baking 25-35 minutes or until center is set. Let stand for ten minutes before cutting.
Cream Crisco; add sugar and beat well. Add milk, teaspoon at a time, then vanilla. Beat until fluffy.
Melt butter in saucepan. Blend in flour, salt, curry powder and pepper. Add milk all at once and continue to stir and cook over medium heat. When smooth and thickened, remove from heat and stir in noodles, shrimp and parsley. Turn into lightly greased 1 1/2-quart casserole dish. Bake at 350° for about 15 minutes. Remove from oven and arrange onion rings on top. Return to oven and bake an additional 10 minutes.
Mix ingredients well. Place over double boiler and cook. When mixture starts to boil, use an electric mixer and beat for 5 minutes.
Cut each biscuit into 4 pieces; roll into balls. Roll in the 2/3 cup sugar and 2 teaspoons cinnamon mixture. Put half of balls in large Bundt pan sprayed with Pam. Mix the margarine, 1 cup sugar and 2 teaspoons cinnamon; bring to a boil for 2 minutes. Add 1/2 of mixture on top of first half of rolled biscuits. Add the other half of rolled biscuits; top with remainder of mixture. Bake at 350° for 45 minutes. When slightly cooled, turn pan upside down on plate.
In 2 quart casserole dish let cream cheese reach room temperature. Combine softened cheese with gelatin powder. Add hot water and mix. Chill until slightly thickened. Add remaining ingredients. Chill until firm. Yield: 12 servings.
Wash and cap strawberries. (You may slice the strawberries or leave them whole.) In a medium saucepan combine water, sugar and cornstarch. Bring to a boil and boil for about 1 minute. Add lemon juice and strawberry gelatin, stirring until dissolved. Cool. Carefully fold in strawberries. Spread softened cream cheese on cooled crust. Pour strawberry mixture into crust. Let set. Serve with whipped cream.
Mix all dry ingredients thoroughly. Add butter; mix in well. Add raisins; mix well. Beat egg and add milk in a separate bowl, then mix well with dry ingredients. Bake in a 350° oven for 1 hour, or until dry in center when tested.
Brown chicken. Cook vegetables separately. Cut up chicken into chunks. Mix rest of ingredients together and serve over rice. (Hot and spicy; adjust curry paste to taste.)
Cream cheese until smooth. Add pineapple juice and sugar. Cream well. Gradually add cherries, pineapple chunks, nuts and Cool Whip. Mix thoroughly, chill for 3 hours.
Bring all ingredients to a boil. Then turn heat down and cook for 5 minutes. Remove from heat and mix with electric mixer until thick. Pour into a buttered dish and cool.
Cream butter, shortening and sugar. Add applesauce, eggs and other ingredients. Stir in oats and raisins. Drop on cookie sheet. Bake at 325° until done.
Mix cream cheese, sour cream and taco seasoning mix together. Set aside. Spread bean dip on a platter. Top with half of the mixture. Top with lettuce, tomatoes, avocados, cheese and olives. Serve with chips.
Soften yeast in water; heat cottage cheese until warm. Put everything in bowl except flour. Add warm cheese. Gradually add flour until dough is stiff. Cover and let rise until double, about 1 hour. Punch down dough. Put into a 1 1/2 to 2-quart (8-inch) round greased casserole. Let rise 30 to 40 minutes. Bake at 350° for 40 to 50 minutes. After baking, spread with butter and salt the top.
Clean and cut fresh garden vegetables. Place vegetables in large pan with 2 cups cold water. Bring to boil. Turn heat back and cook until tender. Drain.
To make mix: Combine all ingredients except pumpkin in a large bowl. Pour into a 1 quart, resealable plastic bag; seal. Place in a fabric bag. Place bag along with can of pumpkin.
Mix all ingredients together. Pour into 9x12 inch cake pan, sprayed lightly with oil. Bake at 350° for 40 minutes. May dust with powdered sugar after cooled.
Bake the cake mix according to package directions. Cool. Meanwhile, mix jello and water. Use a large fork and poke the cake every inch or so. Pour the jello mixture over the cake and refrigerate. Mix the pudding, milk, extract and Cool Whip to make frosting and spread over cake. Keep cake refrigerated.
Mix cream cheese well. Add lemon juice, eggs and sugar. Mix all together. Put into graham cracker crust and bake at 350° for 25 to 30 minutes. Cool pie 20 minutes. Mix sour cream, vanilla and 4 tablespoon sugar well. Put on top of pie and bake at 450° for 5 minutes.
Combine cake ingredients in a bowl and beat at low speed for 3 minutes. Bake in a greased and floured 12-cup tube pan at 325° for 60 to 70 minutes. Cool.
Cream together sugar and shortening. Add eggs, one at a time and beat well after the addition of each egg. Sift together flour, salt and baking soda. Add gradually these 3 dry ingredients to the creamy mixture. Add buttermilk and 2 extracts. Beat well. Add mashed peaches. Fold in chopped nuts. Pour batter into 3 greased and floured 9-inch cake pans. Bake at 325° for 30 minutes. Cool cakes to room temperature before icing.
Preheat oven to 375°. Cream butter and sugar in a large mixer bowl at medium speed until light and fluffy. Beat in eggs and vanilla. Sift together flour, baking powder, baking soda and salt. Gradually beat into creamed mixture at low speed. Stir in oats and nuts. Drop by heaping teaspoon 2 inches apart onto ungreased cookie sheet. Bake at 375° for 7 to 9 minutes or until lightly browned. Remove cookies; cool on racks. Makes about 6 dozen.
Boil chicken until tender; remove bones. Use all chicken broth and add the bouillon and pepper. Knead until dough is firm, then roll out thin and cut into small pieces. Add to boiling broth; cover about 5 to 7 minutes. If you have more dumplings, let the first layer cook, then add another batch and cook same as directed. Best if not cooked too dry. Serves about 10.
Drain syrup from can of fruit cocktail and mix with cream cheese. When thoroughly blended, add drained fruit, sliced banana and any other fresh fruit desired. Place in freezer tray, stir several times during the freezing process. Cut in slices and serve on lettuce leaves.
Wash cranberries. Chop in blender and add oranges. Add orange peel and chop together. Add sugar to personal taste and nuts (if desired).
Brown hamburger and drain. Combine	all ingredients until thoroughly	blended. Serve on hamburg buns and bake in hot oven, 350°. Serves 8 to 10. May be frozen.
Put one layer of lettuce first and then alternate other ingredients until all are used, except mayonnaise and Parmesan cheese. Put the mayonnaise on the top. Then put the Parmesan cheese on top of mayonnaise.
Toss together first 4 ingredients in large bowl. Mix next 3 ingredients for dressing. Add enough milk to shake and make dressing to desired thickness.
Clean strawberries and rhubarb. Slice large berries in half. Cut rhubarb into 1-inch pieces. Late season rhubarb may need additional sugar to sweeten. Put berries and rhubarb into a bowl and sprinkle sugar, flour, tapioca and salt over fruit. Let stand while making pie crust. Line pan with pie dough and put in fruit. Cover with top crust and flute edges. A lattice top makes a pretty pie. Bake at 425° for 10 minutes. Reduce heat to 350° for 30 minutes or until done. Preparation Time: 30 minutes. Yield: 1 (9-inch) pie.
Cream butter. Add melted chocolate and all other ingredients and mix well. Spread on a greased cookie sheet and bake for 20 to 25 minutes in a 350° oven. Cut in squares while hot. Makes 20 brownies.
Ground ham in food processor. Cut up sweet pickles, eggs and onions. Mix all the ingredients together.
Wash turnip greens thoroughly. Chop greens into small pieces. Put greens in pot with 4 cups water (more water may be used, if necessary). Add sugar, salt, pepper and salt pork. Bring to brisk boil. Reduce heat to medium-low. Cover and cook until tender.
Combine first 5 ingredients; set aside. Combine biscuit mix and onions in a small bowl. Combine 2 eggs and milk; pour into biscuit mix. Stir only until mixture is moistened. Spoon half the batter into a greased 9-inch pie plate. Spoon on cheese mixture. Top with remaining batter. Sprinkle with toasted sesame seed. Bake at 375° for 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before cutting.
Mix cream cheese, mayonnaise and ketchup together with beater until smooth. Add garlic and onion powder to your taste. Add celery and shrimp. Serve with Frito Lay large corn chips.
Cream margarine, shortening and sugar. Beat until smooth. Add egg yolks and beat well. Combine flour, soda and add alternately with buttermilk. Stir in vanilla. Add coconut and nuts. Fold in stiffly beaten egg whites. Bake at 350° for 25 minutes. Makes 3 or 4 layer cake.
Mix all ingredients thoroughly. Pinch off and shape in fingers. Bake in moderate oven on a greased cookie sheet. When cold roll in powdered sugar.
Mix ingredients and pour in 13 x 9-inch pan. Refrigerate. Cut into squares when hardened.
Combine the first 3 ingredients in a large microwave dish. Heat on High for 3 to 5 minutes (until mixture is boiling and sugar is dissolved). Remove and add cornflakes. Stir thoroughly. Drop with teaspoon onto buttered pan.
Microwave Directions: Pierce whole squash with a fork several times. Place on paper towel. Cook on High until tender, 7 to 8 minutes, turning after 4 minutes. Set aside.
In a bowl, mix soft butter with brown sugar. Blend in flour. Add raisins and chopped nuts. Measure 1 cup of mixture into bottom of greased 8 x 8 x 2-inch pan. Bake for 15 minutes at 350°, or until golden at edges. Cool slightly.
In a bowl combine chicken and fruit. Arrange on lettuce-lined plate. Mix yogurt and orange juice; drizzle over chicken mixture. Garnish with sliced cantaloupe. Makes about 1 1/2 cups or 2 servings.
Combine ingredients in lightly greased 2 qt. casserole dish. Bake uncovered at 400 degrees for 40 minutes.
Cook broccoli spears until tender-crisp. Drain and arrange in greased 9 x 13-inch casserole. Top with chicken, then with mixture of undiluted soup, mayonnaise, curry powder and lemon juice. Top with dry corn muffin mix. Top with cheese. Slice margarine over the top. Sprinkle with almonds. Bake 45 to 55 minutes at 325°. Serves 6 to 8.
Sprinkle pears with lemon juice. Mix sugar, lemon peel and flour. Stir into pears. Pour into crust.	Put margarine and spices on	top and bake at 400° for 45 minutes. Remove from oven. Place grated cheese on top.	Return to oven until cheese melts.
Sprinkle chocolate wafer crumbs in bottom of a 7-inch spring-form pan. Set aside. Position knife blade in food processor bowl; add cream cheese and sugar, cottage cheese, cocoa, flour, Amaretto, vanilla and salt processing until smooth. Add egg and process until blended. Fold in chocolate morsels. Slowly pour mixture over crumbs in pan. Bake at 300° for 65 to 70 minutes until cheese cake is set. Let cool. Cover and chill 8 hours. Garnish with chocolate curls. Makes 200 calories per serving.
Melt margarine in a 9 x 13-inch pan. In a large bowl, mix the remaining ingredients. Pour into pan. Bake at 400° until edges are brown, about 20 minutes.
Cream shortening and sugar. Add unbeaten egg. Add flavoring. Beat thoroughly. Sift measured flour; sift with salt and baking powder. Add alternately with milk to creamed shortening. Pour into greased loaf pan. Bake for 35 minutes at 375°. Great for shortcake.
Mix the first 5 ingredients until smooth and creamy. Put a vanilla wafer in the bottom of 18 cupcake tins (use silver tins; I use custard cups and pot pie tins). Fill 2/3 full. Bake at 275° for 15 minutes. Cool. Put cherry or blueberry pie filling on top.
Grease 2 cookie sheets and keep warm in 200° oven. In large saucepan, combine the sugar, corn syrup and 1 cup water. Cook over medium heat, stirring constantly, until a candy thermometer reaches 240° (soft ball stage). Stir in butter, salt and peanuts. Keep cooking, stirring constantly, until mixture reaches 300°. Combine soda, 1 teaspoon water and vanilla. Remove saucepan from heat; stir in soda mixture. Quickly spread half of mixture in each pan. Spread with a spatula 1/4-inch thick. Cool and break into pieces. Yields about 2 1/2 pounds.
Combine apricots, raisins, dates and juice in pan. Simmer over low heat for 10 minutes. Stir occasionally. Remove from heat and cool. Mix other ingredients until well blended. Stir into fruit mixture. Form into small balls or drop from teaspoon onto baking sheet covered with foil. Flatten to 1/4 inch and bake at 350° for about 10 minutes. Cool.
Bake at 375° for 40 minutes. Serve with whipped cream or ice cream.
Use nonstick electric or iron skillet. Heat margarine in skillet, medium heat, until melted. Add sugar. Stir constantly until sugar mixture is all melted and turns brown and runny. Turn off heat and quickly stir in peanuts. Pour onto cookie sheet. Let cool, then break into pieces with back of table knife.
Add yeast to warm water and stir good. Mix with all other ingredients and mix until combined thoroughly. Let rise until double. Punch down on floured surface and knead until firm. Pinch rolls off in balls and let rise until double. Bake at 325° for 12 to 15 minutes.
Heat oven to 400°. Split rolls. Combine butter, mustard, onion and poppy seed; spread on both sides of rolls. Place ham on bottom half; top with cheese. Bake 10 minutes.
Heat oven to 400°. In small bowl, combine margarine and parsley. Spread on one side of each bread slice. Place, buttered side down, on ungreased 10 x 15 x 1-inch baking pan or cookie sheet. Toast in 400° oven for 5 minutes. Turn bread slices buttered side up. Cut each slice of cheese into four squares. Place two squares of cheese on top of each bread slice. Bake for an additional 2 to 3 minutes or until cheese is melted.
Take cauliflower apart and parboil for 10 minutes. Drain and put in a 9 x 9-inch casserole. Sprinkle with corn flake crumbs and pour melted margarine over crumbs. Bake in a 350° oven for 1/2 hour.
Cook macaroni until done. Drain and cool. Add chopped boiled eggs to macaroni, Cheddar cheese, chopped green pepper, onion, pickle relish, Miracle Whip and celery salt. Mix well. Refrigerate overnight. If macaroni salad is dry in the morning, add Miracle Whip.
Mix first 6 ingredients. Put in baking dish. Mix Pepperidge Farm stuffing with 1/2 cup oleo. Bake 1/2 hour at 350°.
Combine hominy, chilies and butter in 1-quart microwave-safe casserole. Season lightly with salt and pepper. Microwave on Medium-low, covered, stirring once about 7 minutes. Stir in cheese and sour cream. Heat 2 more minutes.
In the pan you fry the chopped onions, chiles and tomatoes, take off burner and wait until it cools off a bit, then add milk and cheese.
Combine sugar and cranberries. Let stand overnight. Whip cream and add to mixture. Fold in remaining ingredients.
*Broccoli, cauliflower, carrots, zucchini, etc., may be used.
Mix together the powdered sugar and the cream cheese until smooth, then add the remaining ingredients. Serve in a hollowed out pumpkin. Eat with the gingersnap cookies. Yields 7 cups.
Blend in blender the first 6 ingredients. Chop and add to mixture the remaining ingredients. Squeeze in lemon juice to taste. Add 2 to 4 drops of hot pepper sauce for zest.
Sprinkle season all over chicken. Brown on all sides in hot oil. Drain. Combine remaining ingredients, breaking up tomatoes. Pour over chicken. Cover and simmer 40 minutes. Serve over cooked spaghetti.
Mix the first 4 ingredients. Pour 1 cup of boiling water over mixture. Stir, then add the 2 eggs, buttermilk, soda, vanilla and cinnamon. Bake at 350° until tests done.