HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown the ground beef and drain. Put in a casserole dish. Add the corn, peas, onions, cheese and soup. Mix all together. Cover with mashed potatoes. Cook at 350° for 1 hour.
Dissolve jello in boiling water. Stir in frozen strawberries until thawed. Add bananas and pineapples. Pour into 9 x 13 inch glass dish. Put in refrigerator until set. Add topping after jello is set.
Mix everything together. Freeze. Thaw until mushy and serve. Thaw about 8 hours, 4 hours if hot weather.
Mix preceding ingredients together, then beat well with electric mixer until creamy. Pour into 3 pans. Bake at 350° for 20 to 25 minutes. Frost with a good cream cheese icing or one of your choice.
Combine flour, sugar, soda, cocoa and salt and sift 3 times. Take mayonnaise and mix with the hot water. Combine liquid with dry ingredients; mix well. Add vanilla. Put in greased pans and bake for 20 to 30 minutes at 375°.
Preheat oven to 325°. Melt 2/3 cup chocolate chips; set aside. Cream butter and	sugar.	Add vanilla and eggs; beat well. Add chocolate; blend. Add flour; blend well. Add chocolate chips; pour into greased, 13 x 9-inch baking pan. Bake for 40 to 45 minutes.	Makes 3 dozen.
Drain pineapple; reserve liquid. Measure juice and add enough water to make 2 cups. Add sugar. Bring to boil, stirring until sugar is dissolved. Add cranberries and cook 5 minutes. Grate rind of one orange. Remove segments of both oranges. Add rind, segments, raisins and ginger to cranberry mixture.
Fill shaker half full with ice cubes. Add ingredients. Shake well. Pour into tall glass.
Grease a pie plate. Preheat oven at 350°. Beat all ingredients until smooth (about 1 minute) with electric mixer. Pour into pie plate. Bake 30 minutes or until a knife inserted in center comes out clean. Cool 5 minutes or more. Top with Cool Whip, fruit or ice cream.
Heat water, milk, oleo, salt, and sugar to 125°. Mix flour and yeast. Add liquid mixture. Stir well. Add enough flour to knead. Knead for approximately 10 minutes. Place in greased bowl. Let rise 1 hour. Make into rolls and let rise 1 hour longer. Bake at 400° for approximately 18 minutes.
Combine first 5 ingredients; stir well. Cover and chill. Add mayonnaise, grapes, oranges and almonds to turkey mixture. Toss well. Serve on lettuce. Garnish with additional orange slices and grape clusters, if desired. Yields 6 servings.
Mix all ingredients with spoon. Pour into long dish or make 3 layers. Bake at 350° for 25 minutes. Ice cake.
Thaw pastry 20 minutes. Heat oven to 425°. On a floured surface, roll pastry to a 14-inch square. In center of square, place chocolate, walnuts and butter. Place on ungreased baking sheet and bake 20 minutes. Let stand 10 minutes. Sprinkle with powdered sugar and serve.
Heat oven to 375°. In large mixer bowl, beat butter, sugars and vanilla until light and fluffy. Add eggs; beat well. In separate bowl, stir together flour, baking soda and salt. Gradually add to butter mixture. Beat well. Stir in chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wax paper. Cool completely. Makes about 6 dozen cookies.
Combine all ingredients and pour over steak. Marinate steak mixture for 3 to 5 hours, or longer for thicker cuts. Refrigerate while marinating. Remove from marinade and broil.
Dissolve yeast and sugar in warm water. Mix baking mix and milk. Combine yeast with baking mix and milk. Knead 10 times then roll to 1/2-inch thickness. Cut with biscuit cutter. Let rise 30 minutes. Bake on ungreased cookie sheet. Bake at 425° for 6 to 8 minutes.
Sift together powdered sugar and flour; repeat sifting twice. In a large mixer bowl, beat egg whites, cream of tartar, vanilla and 1/4 teaspoon salt at medium speed of electric mixer until soft peaks form. Gradually add granulated sugar, about 2 tablespoons at a time. Continue beating until stiff peaks form. Sift about 1/4 of the flour mixture over whites; fold in lightly by hand. If needed, transfer to a larger bowl. Repeat, folding in remaining flour mixture by fourths. Turn into an ungreased 10-inch tube pan. Bake on lowest rack in 350° oven for about 40 minutes or until done. Invert cake in pan; cool completely. Loosen cake from pan; remove. Serves 12.
Mix white sugar, margarine and milk in saucepan. Boil 1 minute. Remove from heat. Add remaining ingredients. Stir together, then drop by tablespoonfuls on waxed paper and let cool.
Add own seasonings or sprinkle with Mrs. Dash as cooking. Mix all ingredients except butter. Take 1/4 to 1/3 cup mix; brown in butter on both sides. If using measuring cup, flatten mixture to 3/4-inch thick with fork. Should be crisp outside, moist inside. Use as is or make a sandwich. Can be frozen. Serves 4.
Mix all ingredients well. Chill at least 1 hour before serving. Serve on lettuce bed.
In a large nonstick skillet over medium-low heat, cook the onion, garlic and red pepper flakes in the oil until the onion is golden, 10 to 20 minutes. Stir in the vinegar, black pepper, broccoli and millet or rice. Toss to combine and sprinkle with the Parmesan and carrots. Serves 8.
Drain all the fruit and save the juice, except the juice of the cherries. Arrange the fruit in a shallow casserole dish. Combine 1 3/4 cups of the fruit juice, cornstarch, butter, brown sugar and cooking sherry. Cook over medium-low heat until the mixture thickens. Pour mixture over the fruit.
Use pastry blender to mix flour and Crisco. Add cold water. Use wooden spatula until forms ball. Turn out on biscuit board and work with it, then roll out. Bake at 350° until brown.
Peel and core all apples; slice on a grater. Put aside. Get a cookie sheet out for later.
Heat margarine over low heat until melted. Blend in flour, onion, salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and frozen vegetables. Pour filling into pie crust. Cook in 350° oven until crust is done (approximately 1 hour).
Mix one scoop of ice cream with the chocolate sauce in bottom of tall glass. Fill with soda or cola to 1 inch from the top. Stir gently and add final scoop of ice cream.
Combine all ingredients and place into unbaked pie shell. cover with top pastry. Bake at 350° for 45 minutes to 1 hour.
Cut cauliflower and broccoli up. Cook bacon until crisp, then crumble up into small pieces. Add raisins and sugar. Toss all ingredients together until covered with dressing. Best if made the night before and put in the refrigerator.
Mix together brown sugar and cinnamon. Melt butter. Roll biscuits in butter, then in mixture. Arrange and bake at 350° for 25 to 30 minutes.
Cream butter and sugar; cream together until light and fluffy. Add vanilla and eggs; blend well. Stir soda into buttermilk and add to creamed mixture alternately with flour. Pour into greased and floured 9-inch pans. Bounce pans to remove air bubbles. Bake at 350° for 25 to 30 minutes.
Blend mayonnaise and Ranch dressing in large bowl. Add remaining ingredients; stir well. Chill. Serves 4 to 5.
Mix everything together. Pour in casserole and bake 45 minutes at 350°.
Combine uncooked hot dog slices, cheese, mustard and relish in bowl. Add sugar and enough catsup to coat hot dogs well. Spoon into buns and wrap individually in foil. Freeze if desired. Bake at 350° for 30 minutes.
Melt margarine in saucepan. Add sugar, cocoa and milk, half at a time, stirring constantly. Add salt. Stir until mixture just begins to boil. Remove from heat and stir in vanilla. Makes 3 to 4 cups.
Brown sausage; drain. Beat eggs. Add the remaining ingredients, including the sausage. Spread in a 9 x 13-inch pan. Refrigerate overnight. Bake at 350° for 40 to 45 minutes. Serves 12.
Mix all ingredients well; spread in baking dish. Cover with crushed potato chips or buttered cracker crumbs. Bake at 400° for 20 minutes, or until bubbly.
Separate eggs. Beat yolks until thick. Add sugar. After sifting three times, cream butter and flour, then add mixture of sugar, eggs and flavoring. Beat well. Beat egg whites until stiff. Fold into former mixture. Bake in tube pan for 1 1/2 hours at 325°.
Bring rice, water and salt to boil. Simmer until rice is done, about 15 minutes. Take off heat and stir in milk and raisins. Beat eggs and gradually add to rice mixture. Stir briskly. Return to heat and cook until coats spoon. Add rest of ingredients.
Cook and punch holes in top of cake with wooden spoon handle. Boil pineapple and sugar together until you get a syrup. Pour over cake while both are hot. Let cool; put a layer of sliced bananas on top of cake. Make a banana pudding and spread over top of bananas and let cool. Top with whipped topping and crushed pineapple, drained, and mixed with nuts.
Heat oil in a large skillet. Add chicken and cook 7 minutes until lightly browned. Add 1 3/4 cups water and the rice mix. Stir to mix. Bring to a boil over high heat. Reduce heat, cover and simmer 20 to 25 minutes, turning chicken and stirring rice occasionally, until rice is almost tender. Add vegetables. Increase heat and cook, uncovered, about 7 minutes, stirring occasionally, until vegetables are tender and chicken is cooked through. Stir in cheese. Serves 4.
Cook, stirring, until sugar melts. Spread on top of warm cake. Return to oven and bake for 10 minutes at 375°.
Cream cheese, sugar and egg yolks together. Add vanilla and cornstarch. Add milk. Stir. Fold in beaten egg whites. Pour in two pie crusts. Bake at 425° for 10 to 15 minutes. Turn down to 350° for 30 minutes or until knife comes out clean. Sprinkle with cinnamon or nutmeg.
Place 1 or 2 asparagus spears on a slice of ham. Top with slice of cheese. Roll up and secure with toothpick. Place on ovenproof platter and put into 350° oven until cheese melts. Serve hot or cold.
Fry bacon in heavy skillet. Drain and crumble. Keep drippings for later use. Cover beans with water in a heavy pot. Bring to boil. Cook until beans are tender, approximately 2 1/2 hours. Add onion, seasoning, ham, corn and bacon. Simmer for 1 hour. In a small skillet, add bacon drippings and flour, stir until lightly browned. Add 1 1/2 cups water to make a gravy, stirring frequently. Pour into soup and simmer for 25 to 30 minutes.
Mix the first 6 ingredients well and form into 1 1/2-inch meat balls. Bring water, onion, spices and 1/4 teaspoon of salt to a boil. Add meat balls and simmer until done, about 25 minutes. Remove meat balls and thicken broth with flour paste. Bring to a boil. Add sour cream and heat through, but do not boil. Return meat balls to gravy and heat. Serve with boiled potatoes.
In a small bowl, mix sugar and egg thoroughly. In a saucepan, boil, for one minute, lemon juice and powdered sugar together, stirring often. Add this mixture to sugar and egg mixture, and blend well. Add oleo and rind; beat until creamy. Spread on cake and sprinkle with coconut, if desired.
Combine sugar, sour cream, milk, oleo, Karo and salt in heavy saucepan. Stir over moderate heat until sugar is dissolved and mixture comes to a boil. Cook to soft ball stage (9 to 10 minutes at 238°). Remove from heat; allow to cool to 110°, approximately 1 hour. Add vanilla; beat until it begins to lose its gloss. Add pecans and cherries (if used). Pour into oiled dish. When firm, cut into squares. Store in closed container. Keeps 3 to 4 weeks in refrigerator.
Cream sugars, oleo and eggs and beat. Add all other ingredients. Put in balls the size of walnuts on greased sheet. Press with bottom of glass dipped in water and sugar and flatten out. I usually only dip glass in water once but have to dip in sugar after each one. Bake at 350° until done. Do not get too brown. Just barely done. Makes a lot.
Cook together the sugar, cornstarch and crushed pineapple until thick and clear; set aside to cool. Mix together the flour, salt, brown sugar, rolled oats and shortening until crumbly. Spread 1/2 mixture in well-greased baking dish, then spread pineapple mixture with remainder of crumb mixture. Press down. Bake for 30 minutes at 350°.
Mix together pudding (dry), pineapple and Cool Whip thoroughly; then add marshmallows. Put in square Pyrex pan, cover with chopped nuts. Refrigerate.
Mix all ingredients together. If mixture is too soft, add bread crumbs or flour to stiffen. Shape into patties and fry.
Mix together sugar and cornstarch. Add 7-Up. Cook and stir until clear. Add strawberry Jell-O; cook until thick. Cool to room temperature. Add sliced strawberries. Pour into prepared pie shell. Refrigerate. Serve with Cool Whip. Good with fresh peaches and peach Jell-O also. Makes 1 (8 to 9-inch) pie.
Wash and dry chicken legs. Mix flour, salt and seasoned salt. Roll chicken pieces in flour mixture, then in beaten eggs, then in flour again. Place chicken in a buttered shallow baking dish. Sprinkle with butter. Bake at 450° for 10 minutes. Reduce heat to 350° and bake 25 minutes longer. Sprinkle with teriyaki sauce and bake another 5 to 10 minutes longer or until chicken is done.
Mix together and pour over beef to marinate overnight or 8 hours. Grill or bake in oven.
Allow frozen strawberries to thaw. Drain juice and divide berries evenly, half for cake and half for icing. Save 1 tablespoon juice for icing. Add water to remaining juice to make 1/2 cup. Put all ingredients in mixing bowl and beat until well mixed. Bake in 3 layers. Bake at 350° for 30 minutes.
Mix together the Cool Whip and sour cream thoroughly. Add orange Jell-O; mix until blended. Add remaining ingredients; mix well. Chill in refrigerator about 1 hour before serving.
Beat milk, pudding and orange juice; stir in sour cream. Serve with pineapple, apple slices, banana slices and/or mandarin oranges.
Cook devil's food cake mix as directed on package. While hot, mix Hershey's chocolate chips, sugar, butter and milk in pot. Melt and let boil 3 minutes. Pour onto cake.
Spread bean dip in bottom of 13 X 9 inch pan. Mash avocados with lemon juice, adding salt if desired. Spread evenly over bean dip. Combine sour cream with taco mix, blend well. Spread over avocado. Sprinkle cheese, tomatoes and black olives on top. Serve with tortilla chips.
Mix all ingredients except tomato sauce. Use enough condensed milk to make loaf easy to handle. Pour in loaf pan and top with tomato sauce. Bake at 350° for 1 1/2 hours.
Simmer bulgur wheat for 15 minutes in 2 cups of water and 4 tablespoons of soy sauce. While bulgur is simmering, whiz sunflower seeds, celery salt and 2 cups of water. Put sunflower seed mixture in a bowl with 2 cups of oats and stir; set aside. Next, saute finely chopped onion and garlic with sage, oil and marjoram. Combine all ingredients and place in a greased casserole dish. Bake for 1 hour at 350°. Yields 8 to 9 servings.
Fry bacon and crumble. Saute onions and celery in butter. Add flour to sauteed onions and celery. Place tomatoes, water and chicken bouillon in saucepan and boil. Add sauteed onions and celery to boiling tomatoes. Add crumbled bacon. Cook on low or medium heat for 30 to 60 minutes.
Blend all together and strain. Freeze in ice trays. Serve 1 large bottle of 7-Up or ginger ale to one tray of ice to make punch.
Beat whole eggs and soda together. Mix all ingredients. Bake in cookie sheet at 350°.
Combine all ingredients, except the 7-Up. Just before serving, add 7-Up. Makes about 40 cups. Pour over crushed ice. Use different flavors of Kool-Aid for different occasions.
Layer meat, noodles, onion, celery and soup, using raw meat and uncooked noodles. Add 1 can of water over the top. Bake, uncovered, for 1 1/2 hours at 325°.
Melt margarine. Stir in the eggs and sour cream. Add all the corn and liquid from corn. After all ingredients are well mixed, fold in the corn muffin mix. Bake at 350° until brown and puffy (approximately 25 minutes). Can be prepared ahead of time.
Combine the mushroom soup, milk and salt and stir until blended. Fold in French beans, chicken, chop suey vegetables, onion, Cheddar cheese and mushrooms. Spoon mixture into baking dish (12 x 7 1/2 x 2 inches) and bake 45 minutes in 350° oven or until beans are tender. Top with French onions and bake 10 minutes longer.
Heat cider, spices and sugar to boiling. Cover and simmer 20 minutes. Put the spices in a tea ball and hang over side of pan. I usually put in a crock-pot to keep warm.
Drain artichokes. Marinate sliced mushrooms and artichokes overnight in Italian dressing and garlic. Add celery, avocados and salt; toss lightly. Line serving bowl with lettuce leaves; fill with salad. Garnish with tomato wedges. Makes 6 to 8 servings.
Defrost and cook broccoli according to directions on package. Put in casserole dish. Mix soup and milk. Pour over broccoli. Sprinkle with cheese. Mix Bisquick and butter until crumbly. Sprinkle on top. Bake at 400° for 20 minutes uncovered.
Pre-cook 12 large bags of frozen broccoli. To this, add 2 to 3 pounds slivered almonds, 4 dozen hard boiled eggs, 8 large cans of sliced water chestnuts and 4 jars chopped pimento. Mix together.
In a saucepan, brown sausage; drain out fat. In the same saucepan, melt butter; blend in flour, salt, and pepper. Stir in broth and milk. Cook, stirring constantly, until thick and bubbly. Cook 1 minute more; add chicken, sausage and peas. Heat through. Place in a 13 x 9 inch casserole, then top with pastry.
Mix ingredients and serve on relish tray with carrot and celery sticks, radishes, mushrooms, cherry tomatoes, etc.
Sprinkle marshmallows over bottom of pan. Combine thawed strawberries and syrup with dry gelatin; set aside. In large mixer bowl, combine remaining ingredients. Blend at low speed until moistened; beat 3 minutes at medium speed. Pour batter evenly over marshmallows in pan. Spoon strawberry mixture evenly over batter. Bake at 350° for 45 to 50 minutes.
Mix shredded cabbage and salt in large bowl. Let stand for 1 hour. Combine vinegar, water, sugar, celery seed and mustard seed in small saucepan. Bring to a boil. Cook for 1 minute, stirring to mix well. Cool to lukewarm. Press moisture from cabbage mixture. Add grated carrot and finely chopped green pepper. Mix well. Add lukewarm dressing. Mix well. Spoon into freezer containers, leaving 1/2-inch headspace. Freeze until needed. Makes 8 servings.
Combine crumbs, nuts and butter; mix well. Press firmly into bottom of 8-inch square pan. Chill for at least 15 minutes. Combine cold milk, pumpkin and pie spice in bowl. Add pudding mix. With mixer at low speed, beat until well blended. Fold in 2 1/4 cups Cool Whip. Spoon over crumb crust. Freeze until firm, about 4 hours. Remove from freezer. Let stand at room temperature about 10 minutes. Cut into squares. Garnish with remaining Cool Whip and nuts. Store any leftovers in freezer.
Cream butter and sugar together. Mix well. Add eggs one at a time. Blend well. Crumble the vanilla wafers and add. Mix well; add pecans, coconut, milk and vanilla. Cook at 250° for 1 1/2 hours in a 10-inch tube pan.
Beat 4 egg whites that are room temperature and slowly add 1 cup sugar. Beat until you have stiff peaks. Fold in 18 crushed Ritz crackers and 1 cup chopped nuts. Bake in greased pie pan for 45 minutes at 300°. Cool and cover with whipped cream.
Stir together soups. Do not add any other liquid. Cut stew beef into uniform pieces and add to soup mixture. Bake in 2-quart casserole for 3 hours in 350° oven. Cover for first 2 1/2 hours. Before serving, stir in sour cream. Serve over hot noodles. May also be cooked in crock-pot 3 to 4 hours on low.
Mix the ingredients with the juice of one can of beets. Bring to a boil, then put beets in and let simmer for a few minutes, then serve.
Mix cream cheese, mayonnaise, sour cream, onion and Tabasco until smooth. Stir in crabmeat. Serve on crackers with Cocktail Sauce.
Prepare your favorite pie dough. Roll to desired size; spread the shells with butter, sugar and a few drops of vanilla flavoring. Roll this up and pinch the ends together. Place in ovenware. You may make as many rolls as you like, place in oven and bake at 325° until nice and brown. Remove from oven and cover with scalded sweet milk. Serve while hot.
Melt butter in large skillet over low heat. Add nuts; sprinkle with salt. Toast nuts, stirring frequently, 3 to 5 minutes. Beat egg white until stiff; stir in sugar and flour. Add mixture to nuts quickly, coating all nuts. Continue cooking over low heat, stirring frequently until mixture is thick and dry, 5 to 7 minutes. Spread out on cookie sheet; cool. Break apart.
Boil carrots in small amount of water until tender. Mash and add all other ingredients. Salt and pepper to taste. Add a very small amount of sugar if desired. Mix well; put in buttered baking dish. Place dish in pan of water. Bake until firm in moderate oven (350°) for about one hour.
Mix all but pectin in double boiler over medium heat. Cook until sugar is dissolved (about 2 to 3 minutes). Remove from heat and stir in pectin. Pour into hot, sterilized jars.
Cook ziti as directed on package. Brown beef. Drain fat. Stir in Ricotta cheese, Parmesan cheese, parsley, egg, salt and pepper. Add 1/2 of sauce and ziti. Toss altogether. Spoon into 13 x 9-inch pan. Pour remaining sauce over ziti. Top with Mozzarella. Bake at 350° for 20 minutes.
Mix together first 5 ingredients and form into balls. Place in cake pan. Mix together remaining ingredients and pour over meat balls. Bake at 350° for 1 1/2 to 2 hours. Makes about 36 medium sized meat balls.
Dissolve soda in sour cream. Sift flour, mace and salt together. Cream brown sugar and butter; add eggs and beat well. Add sour cream and flour alternately to the creamed mixture and beat until well mixed. Stir in the vanilla and raisins. Drop by teaspoonful onto a greased cookie sheet. Sprinkle with sugar. Bake at 350° approximately 15 minutes, until puffy ahd brown.
Mix the sour cream and taco mix together. Layer each ingredient after another with the jalapeno bean dip at the bottom of a 9 x 13-inch baking pan. Chill in refrigerator for 2 to 3 hours, then serve with tortilla chips.
Mix onion soup mix and mushroom soup together; pour over roast. Seal tightly with foil. Bake at 300° for 2 1/2 hours.
Place first 4 ingredients in large skillet. Cook over medium heat, stirring with fork to break up meat until lightly browned. Add remaining ingredients. Mix well; pour into greased casserole dish. Cover with lid or foil and bake 45 minutes at 375°. Stir twice during cooking.
Preheat oven to 325°. Grease and flour a 10-inch Bundt pan. In a large bowl, combine cake mix and pudding mix, then stir in the oil. Beat in the eggs, one at a time, then stir in the Sprite. Pour batter into pan. Bake at 325° for 35 minutes or until toothpick comes out clean. Allow to cool. Frost or glaze if desired or serve with Cool Whip.
Mix first 6 ingredients. Put in casserole dish; top with cheese. Bake in 350° oven for 30 seconds.
Blend by hand until pasty, then pinch off pieces to shape 3/4-inch balls. Place in containers and chill overnight. Makes 6 dozen.
Boil together the sugar, syrup and water until a hard ball. Add peanuts and butter; cook until it browns slightly. Add vanilla; remove from fire. Add soda; mix well. Pour into pan and spread evenly.
In a medium mixing bowl, combine pudding mix, milk, and orange juice concentrate. Beat with an electric mixer on medium speed for 2 minutes. Mix in sour cream.
Preheat oven to 350°. Put the raisins to plump and soak in white wine. Wash and core the apples, making sure all the seeds are removed. Butter a baking dish that is just large enough to hold the apples and put them in. Put some raisins in the bottom of the well in each apple, add a tablespoon of marmalade, and then put in the rest of the raisins, filling each well. Sprinkle with the sugar and pour the wine in which the raisins soaked into the bottom of the baking dish. Bake for half an hour (at 350°), or until the apples are soft and puffy and the wine has mingled with the apple juices to make a splendid semi-thick sauce in the bottom of dish. Baste apples with sauce and serve hot or cold.