HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix sugar and milk together until lumps are dissolved. Boil on low heat. Add oleo, peanut butter and vanilla. When it begins to thicken, pour in buttered pan. Makes about 5 pounds.
Slice zucchini (don't peel); cook in small amount of water until crisp-tender. Drain. Cook beef in skillet until lightly browned. Add onion; cover and cook over low heat until onion is tender. Season to taste. Lightly butter a 2-quart casserole. Arrange layers of zucchini, meat and cheese; repeat, ending with cheese. Combine mushrooms and milk. Pour over all. Sprinkle with cheese. Bake at 350° for 35 minutes or until bubbly.
Season hamburger well with salt and pepper. Add the egg. Mix well. Mix in rice. To make sauce, melt the butter and add onion and cook for several minutes. Combine tomato soup and an equal amount of water and add to onion. Add the parsley, celery, lemon juice, sugar, salt and pepper and cook for 10 minutes. Wash the cabbage leaves and boil until tender. Put 2 tablespoons of meat mixture in each leaf and roll tightly. Secure each roll with a toothpick. Place in a saucepan and pour sauce over rolls. Cover pan tightly and cook slowly for 3 hours. Serve very hot.
In saucepan mix 3 tablespoons flour, 1 cup brown sugar, molasses, beaten egg and hot water. Bring to a boil. Remove from heat and stir in baking soda. Cool.
Combine all ingredients in a large bowl with the eggs. Bake at 400° in greased 9 x 13-inch baking pan until brown, approximately 25 minutes.
Cream sugar and shortening. Add eggs, one at a time. Sift dry ingredients. Add alternately with milk. Mix well. Add vanilla. Bake in long pan in 350° oven for 25 minutes.
Leave cream cheese at room temperature. Using scissors, cut up chipped beef. Sprinkle in 1/2 of chipped beef. Add Accent and Worcestershire sauce. Mix well and form into ball. Roll in remainder of chipped beef. Chill.
Mix first 5 ingredients in saucepan over medium heat. Bring to a boil for 3 to 4 minutes. Remove from heat; add vanilla. Pour over vanilla wafers and sliced bananas.
Brown hamburger; drain. In a casserole dish, add your hamburger, envelope of Lipton onion soup, water, ketchup, mustard, vinegar, B&M beans and red beans. Stir all together. Heat in 350° oven for 30 to 40 minutes. Great for a side dish for summer cookouts!
Cream butter and sugar; add egg yolks, one at a time. Add flour, alternating with buttermilk in which soda has been dissolved. Add extracts. Add beaten egg whites to which 1/2 cup sugar has been added. Bake at 325° for 1 1/2 hours in a Bundt pan, greased.
Grease a large, deep baking dish or pan. Cook noodles according to package directions and set aside. Preheat oven to 400°. Brown hamburger and sausage. Mince garlic cloves and add to meat. Chop onion, pepper and add to meat; cook until tender. Add tomatoes, tomato sauce and tomato paste. Then add sliced mushrooms and dry seasonings. Simmer about 30 minutes. Layer in deep dish pan: meat sauce, noodles, meat sauce, both kinds of cheese, noodles, meat sauce, cheeses, noodles, meat sauce, etc. until all is gone (2 to 3 layers). End with cheese on top. Bake until top is brown, approximately 20 to 30 minutes. Serve hot.
Heat oven to 350°. Grease pie plate (10 x 1 1/2-inch). Beat all except coconut for 30 seconds in blender on high or 1 minute with a hand beater. Pour into plate. Sprinkle with coconut. Bake until knife inserted in center comes out clean, about 40 to 45 minutes. Garnish with sliced pineapple and whipped cream, if desired. Refrigerate any remaining pie.
Beat cream cheese and Cool Whip together with mixer until smooth. Add sugar. Beat until smooth. Fold in 3/4 cup Oreo crumbs. Pour mixture into crust. Garnish with rest of Oreo crumbs. Refrigerate at least 2 hours. Serve well chilled.
Combine all ingredients and spread into an ungreased 8 x 8 x 2-inch pan. Bake at 375° for 15 to 18 minutes. Frost with chocolate frosting.
Preheat oven to 350°. Combine ingredients. Grease and flour 2 loaf pans. Pour in mixture and bake for 1 hour and 15 minutes. Cool on rack.
Combine all ingredients in a blender and process at a high speed until smooth and creamy. Pour mixture into ice cream tray or pan and freeze until solid. Remove from freezer and break into chunks. Return mixture to blender and process at a high speed to ice cream consistency. Pour back into pan and freeze until firm. Allow to soften slightly in the refrigerator before serving.
Preheat oven to 350°. Cook the macaroni according to the package directions. Drain and pour into a large casserole dish. In a large saucepan, melt the margarine. Add the milk and heat through. Add both cheeses. Mix over the cooked macaroni. Pour the warm cheese mixture over the cooked macaroni. Mix until all the noodles are coated with sauce. Bake until hot, about 10 to 15 minutes.
In a large mixing bowl, combine chicken, celery, oranges, pineapple and almonds. Chill well. In a small mixing bowl, blend together mayonnaise, salt and marjoram. Add mayonnaise dressing to the chicken mixture. Toss together lightly to coat all ingredients. Chill if time permits. Serve in an attractive serving dish, garnished with extra oranges, if desired. Serves 6.
Mix together, saving 1/4 cup of nuts. Press into a ball and roll into nuts.
Mix milk and cream cheese until smooth. Mix dried beef, onion, mango and pepper together and mix into cheese mixture. Add sour cream and stir. Top with chopped nuts. Bake at 350° for 15-20 minutes. Serve warm with crackers.
Mix 1/2 can tomato sauce and first 6 ingredients. Press on 15 x 10-inch pan covered with Saran Wrap. Mix sauerkraut, shredded cheese and caraway seed and press into meat mixture. With aid of Saran Wrap, roll jelly roll fashion from narrow end. Bake in shallow baking dish with 1/3 cup of water at 350° for 45 minutes. Mix 1/2 can tomato sauce and horseradish. Spoon over loaf. Bake 15 minutes. Arrange cheese slices over loaf. Bake until cheese melts. Yields 8 to 10 servings.
Pare and slice potatoes; cook in water to which salt has been added until just barely tender. Place a layer of potatoes in bottom of casserole dish. Add some of margarine, grated cheese and chopped onion. Continue until all ingredients except bacon have been added. Place strips of bacon on top of casserole. Place in 400° oven for about 30 minutes or until bacon has been browned.
Cut wing tips off. Combine all ingredients; marinate wings overnight.	Deep fry until golden brown. Drummettes may be used instead of wings.
Thaw bread dough and flatten. Sprinkle sausage onto dough. Smooth egg over sausage. Sprinkle cheese over egg.
Melt over medium heat, butter, peanut butter and sugar. Blend well. Remove from heat and add flour and eggs. Blend into ball. Spoon into pan or cookie sheet and bake for 30 minutes at 350°.
Mix together and spread over a hot chocolate 9-inch layer cake. Broil until hot and bubbly. Great on the Stir Crazy Wacky Cake.
Sift powdered sugar and cocoa together into microwave-safe bowl. Pour milk over sugar and cocoa; put butter pieces on top. Microwave on High for 2 minutes. Stir well; then stir in vanilla and nuts. Pour into an 8 x 8-inch pan and refrigerate for 2 hours before cutting.
Dissolve jello in hot water. Add strawberries and pineapple, including juice. Add mashed bananas. Let half of jello mixture set up in an 8 x 8-inch pan or dish. After it's set, spread on Dream Whip carefully and let it set awhile. Add the remaining jello mixture for top layer and let set.
Beat eggs well. Add sugar, butter and vanilla. Beat. Add flour and milk alternately. Bake in krumkake iron on medium heat. Spoon about 1 teaspoon of batter in center of iron. Close and turn iron. Bake krumkake light golden brown. Remove krumkake quickly with wooden spatula. Immediately roll on cone shape. Remove cone and cool krumkake (seam down). Store airtight. Makes 98 or 102.
In a large skillet, heat oil and cook chicken over medium heat for 30 to 40 minutes, turning once, until cooked through, adding oil as needed. Set aside.
Cook cocoa, corn syrup and water until blended. Stir in sugar, canned milk and margarine; boil gently for 10 minutes. Add 1/4 teaspoon vanilla. Take off burner and pour into jar or right on ice cream.
Pour water over oatmeal. Cover and let set 20 minutes. Stir in sugar and eggs. Sift together flour, salt, soda, nutmeg and cinnamon; mix together. Pour in greased 9 x 13-inch pan. Bake in moderate oven for 35 to 40 minutes.
Mix hamburg, some salt and pepper and some finely cut onions. Form into balls the size of a walnut. Brown in oil about 15 minutes. Add tomato juice and a little shoyu sauce and simmer about 45 minutes or until done.
Boil noodles 15 minutes. Let stand in cold water until used. Brown meat. Add sauce. Line baking dish with noodles. Mix cottage cheese, cream cheese, sour cream, onion tops and green pepper. Spread over noodles. Add another layer of noodles and then cheese. Add hamburger mixture over cheese. Sprinkle heavy with Parmesan cheese. Bake at 350° for 45 minutes.
Beat the first 4 ingredients together until smooth. Add eggs, room temperature, one at a time and beat well after each addition. Bake in lightly greased loaf pan at 325° or angel food cake pan. After taking out of oven, take 1 cup of powdered sugar and enough lemon juice to make it slightly runny (about 1 lemon) and mix well. Punch holes in cake with toothpick; pour topping on cake. Leave in cake pan until cool before removing.
Make up your own biscuit recipe. Roll dough thin and sprinkle with Hershey's cocoa and sugar. Pat down. Roll up dough and slice. Stand on end in 13 x 2-inch pan. Cover with milk. Sprinkle with sugar and vanilla flavor. Place chips of butter on top. Bake 30 minutes at 350°. Baste occasionally with juice.
Mix oil and vinegar. Marinate steak for 4 to 6 hours. Remove from marinade and saute in hot skillet in additional cooking oil. Remove browned steaks to foil-covered cookie sheet. Place about 1/4 cup stuffing on each steak and flatten. Cover with 1 to 2 tablespoons spaghetti sauce and top with Mozzarella cheese. Sprinkle with Parmesan cheese. Cover loosely with foil. Bake at 300° for 1 hour.
Cooking time: 27 to 33 minutes. Servings of: 4.
Arrange in order listed; sprinkle with cheese, eggs and bacon (eggs may be sliced or chopped). Cover and refrigerate at least 36 hours. May add fresh mushrooms or pimentos.
Mix together flour, salt and milk and roll dough into thin circles 6 inches in diameter. Mix remaining ingredients well and spread on half of each circle. Fold dough over, seal edges and deep-fry.
Heat oil in 12 inch skillet. Add ginger root and garlic. Stir-fry until light brown or for about 1 minute. Add broccoli, carrots and onion. Stir-fry for 1 minute. Add chicken broth and salt. Cover and cook until carrots are tender. Mix cornstarch and water. Stir into vegetable mixture. Cook until thickened. Add water chestnut, mushrooms and oyster sauce and cook for 30 seconds. Serve while hot.
Cook meat done, drain and combine all other ingredients in crock-pot. Turn on low for 2 hours, then serve.
Mix sugar and oil; beat well. Add eggs, one at a time. Stir in rest; mix, then pour in Bundt pan. Bake at 350° for 1 hour.
In deep saucepan or Dutch oven, brown chicken parts in oil. Pour off excess oil; add onion, garlic and spices. Cover chicken with water. Cover pot and bring to a boil, then lower heat and simmer for approximately 2 1/2 to 3 hours. Add carrots and peas. Cover pot; bring back to a boil. Then lower the heat and simmer for another 20 to 30 minutes. Makes 4 servings.
Cook chicken until tender. Cut into cubes. Place in dish. Mix soup, sour cream and 1/2 poppy seed. Pour over chicken. Crush crackers and sprinkle over chicken mixture. Melt butter and 1/2 poppy seed and pour over top. Bake at 350° for 30 minutes.
In Dutch oven, brown hamburger and drain off fat. Add onions, sweet peppers, tomato soup, salt and pepper. Then add ingredients for variations.
Mix ketchup, small amount of sugar and chili pepper. Adjust to your taste. You can also add to prepared barbecue sauce to make it go further.
Bring sugar, margarine, milk and cocoa to a boil, stirring constantly. Take off heat and add peanut butter, vanilla, nuts or coconut and oatmeal. Stir well and pour into a 9 x 13-inch pan, or drop by teaspoon onto waxed paper.
Mix milk and sugar in pan; boil 10 minutes. In large bowl, mix Marshmallow Creme, chocolate chips, nuts, butter and vanilla. Add boiled mixture and stir until smooth. Pour into two 9 x 13-inch pans. Makes about 6 pounds.
Cream sugar and Crisco. Add eggs, flour and milk alternately. Add vanilla last. Cook at 350° until done.
Mix as listed. Beat well. Bake for 1 hour in a greased bread pan at 350°.
Place cucumbers in a strainer; sprinkle with 1/2 tsp. of salt and toss. Let stand for 30 minutes. Rinse and drain well. Place in a large bowl; add tomatoes and onion. In small bowl, whisk together the remaining ingredients; pour over cucumber mixture and toss. Cover and refrigerate for several hours.
Preheat oven to 200°. Mix together the flour and salt. Make a well in the mixture; pour in the water. Knead the mixture until it forms a ball. Pull off a tablespoon of dough and shape it. Put ornament on a cookie sheet; bake for 1 1/2 hours. When cooled, paint and decorate as desired.
Cream sugar, margarine and eggs until soft and fluffy. Sift dry ingredients and alternately add dry ingredients and applesauce and soup mixture to the egg, sugar and margarine mixture. Mix thoroughly and fold in raisins and nuts. Turn into buttered 9 x 13-inch cake pan. Bake at 350° for 1 hour or until toothpick comes out clean.
In a small bowl, combine first 5 ingredients. Stir in sour cream; mix well. Cover and chill 1 hour. Yields 4 (1/2 cup) servings.
Saute the finely chopped onion in the 6 tablespoons melted butter until tender. Combine with all the ingredients except 3 sticks butter, phyllo pastry, 1 egg and 3 tablespoons cottage cheese. Choose a baking pan, either 9 x 13-inch or 12 x 16-inch to fit the phyllo pastry sheets. Brush pan well with melted butter. Count the sheets of phyllo in the package. Put 1/3 of the phyllo in the bottom of the pan; brush each sheet with butter as you put in the pan. Put 1/2 of filling on top of the phyllo; top with 1/3 of the phyllo, each sheet buttered as you put them on the mixture, then put remaining spinach mixture in the pan. Top with remaining phyllo pastry; don't forget to butter! Combine the beaten egg and cottage cheese and brush over top of pastry. Bake in 350° oven until golden brown, about 30 to 40 minutes. To serve as an appetizer, cut into small diamond shapes or cut into larger servings for a main dish.
Use two loaf pans. Grease pans well with butter and line bottom and sides with wax paper cut to fit, then grease paper. Preheat oven to 275°.
Steam cabbage. Place cabbage in buttered casserole dish. Spread soup over cabbage. Sprinkle with cheese. Mix butter and crackers. Spread over casserole. Bake for 35 minutes at 350°.
Stir shortening to soften. Add dry ingredients. Add milk and stir until flour is dampened, then beat 2 minutes. Add eggs and molasses and beat one minute longer. Bake at 350° until done.
Fry onion, garlic, thyme and salt in 1 teaspoon oil until onion is clear and soft. Place a layer of thinly sliced potatoes in bottom of ovenproof serving dish. Pour fried mixture in layers with potatoes. Pour 1/2 cup stock over completed layers. Place foil on top and bake 50 minutes at 350°.
Mix all together. Bake at 300° for 1 hour. Use Bundt pan, greased lightly.
Mix all ingredients together. Heat thoroughly in microwave or conventional oven. Serve with tortilla chips.
Whisk together all the ingredients in a small bowl until smooth. May be used over salad or as a dip with shrimp, breadsticks, or vegetables. Makes about 1 1/2 cups.
Flatten chicken to even thickness. Place 1 ham slice and 1 cheese slice on each breast half. Roll up chicken from narrow end, jelly roll fashion. Tuck in ham and cheese; secure with toothpick. In a skillet over medium-high heat, in hot oil, cook chicken rolls 10 minutes or until browned on all sides. Spoon off fat. Stir in soup, milk, onions and thyme. Heat to boiling. Reduce heat and cover. Cook 10 minutes or until chicken is no longer pink, stirring occasionally. To serve, remove toothpicks. Spoon sauce over roll up.
Brown hamburger. Add salt, pepper and onions. When done, add kidney beans, spaghetti and 1 can water. Cook until beans and spaghetti are done.
Fry pork and set aside. Saute onions. Add tomatoes, salt, pepper and chili powder. Place pork in sauce and simmer 20 minutes. In oblong baking dish place layer of cooked noodles, layer of meat sauce, layer of cheese and sprinkle with Parmesan. Repeat layers. Bake in moderate oven at 350° for a few minutes to melt cheese.
Mix all ingredients thoroughly. Put into loaf pan. Bake at 350°, uncovered, for 1 hour. Serves 8.
Soften gelatin in small amount of water. Bring to boil. Remove from heat, pour into measuring cup, add 2 tablespoons frozen orange juice concentrate and enough ice water to make 2/3 cup liquid.
Fill casserole with 1 layer of potatoes, then one layer cheese, onions, salt and pepper. Repeat until all is used. Bake at 350° until tender and brown.
Microwave: In a 2-quart casserole, combine 1/2 cup water and carrots. Cover; microwave on High, stirring halfway, for 6 to 8 minutes. Let stand 1 minute. Drain; set aside.
Cook onion in hot fat until brown. Add green pepper, celery, ground beef, salt and pepper. Cook slightly. Sprinkle with flour and mix well.
Use a large pan. Boil all of the vegetables until almost done. Brown meat and drain. Add meat and juice to the other ingredients. Let cook until done.
In a heavy saucepan combine the gelatin, sugar and raspberries. Bring to a boil over medium heat, stirring constantly. Remove from heat.
Peel sweet potatoes. Slice 1/4 thick lengthwise. Place lengthwise in a casserole dish. Dot with margarine. Sprinkle with sugar and nutmeg. Don't add any water or liquid. Cover tightly with foil. Bake at 350° for 1 1/2 hours.
Beat eggs, butter, milk and spices. Alternate bread and cheese in a floured 2-quart dish. Pour egg mixture over all and refrigerate overnight. Bake at 350° for 1 hour.
Cook bacon in large skillet until crisp. Drain on paper towel. In bacon fat, cook onion and green pepper until soft. Add chopped tomatoes and seasoning. Add rice and simmer until rice is cooked. Add shrimp and continue to simmer until shrimp are done. Serves 4.
Mix all ingredients and fold in Cool Whip. Line loaf pan with foil and pour in; freeze. Slice when ready to serve.
Place 1 slice Muenster cheese and 1/4 cup stuffing on each of 12 pieces of chicken. Roll up tightly and secure with toothpicks. Place in 9 x 13-inch pan. Sprinkle with Parmesan/Romano cheese. Pour bouillon over chicken and place Provolone on top. Cover pan with foil and bake at 350° for 60 minutes. Enjoy!!
Trim excess fat from roast and place roast in crock-pot. Add the beef broth, onion soup and beer. Cook for 1 hour on high; turn down on low and cook for 7 hours.
Brown meat; drain off fat. Add onions, celery and bell peppers to meat mixture. Saute until vegetables are cooked. Add seasoning. Stir in mixed vegetables, soup and mushrooms. Pour into 1 1/2-quart casserole. Put biscuits over mixture. Bake at 400° for 15 minutes or until biscuits are brown.
Put sauerkraut and pimentos in colander to drain. Set aside. Chop all ingredients. Put in bowl sauerkraut, pimentos, carrots, celery, green peppers and onions. Mix sugar and vegetable oil in separate bowl until well combined. Pour over other ingredients; mix well with hands until mixed thoroughly. Refrigerate overnight. Recipe can be doubled or tripled as many times as needed for one or for a large crowd.
Cream butter and sugar. Beat in eggs (one at a time). Stir in pineapple. Fold in bread. Put in greased 1 1/2-quart casserole. Bake, uncovered, 1 hour at 350°.
Cook frozen beans as directed on package. Put in buttered, flat casserole. Arrange deviled egg halves on top of beans. Season eggs well and use enough mayonnaise to moisten well.
Blend all ingredients together at once. Beat at medium speed for 2 to 3 minutes. Batter will be thin. Pour into greased and floured 13 x 9-inch pan and bake at 350° for 35 to 40 minutes or until done. Frost when cool.
Mix all ingredients well until fluffy looking. Chill. Sprinkle with chopped nuts, if desired. Also, maraschino cherries look nice, especially at Christmastime.
Mix the water and milk in a saucepan. Sprinkle the gelatin over the mixture. Place on low heat, stirring constantly, until the gelatin dissolves. Remove from heat. Stir in the sugar and 1 1/2 teaspoons almond extract. Pour into a square or rectangular container. Chill until firm and then slice into small pieces. Transfer the pieces into a small serving bowl. Add 1 teaspoonful of almond extract. Stir in the fruit cocktail and then refrigerate until served.
Prepare cake mix as directed on package. Bake in 9 x 13-inch pan at temperature and time on box. Remove from oven. Poke holes quickly down through the cake with round handle of wooden spoon at 1-inch intervals (or use a plastic straw, using a turning motion to make large holes).
Cook sausage until browned and crumbled. Drain well. Reserve drippings. Add butter to drippings to measure 1/4 cup; set aside. Combine flour, baking powder, salt and sugar in medium bowl. Mix egg, milk and 1/4 cup reserved drippings; stir well. Add liquid mixture to dry ingredients, stirring until just moistened. Stir in cheese and sausage. Spoon batter into paper lined muffin pans. Bake at 375° for 18 minutes. Remove from muffin pan immediately. Makes 1 dozen.
In large saucepan, saute onion and garlic in hot oil over medium heat until tender. Add undrained tomatoes, sugar, crushed red pepper, water and 1/4 teaspoon salt. Bring to boil, reduce heat and cook 45 minutes, stirring often until thick. Add basil and cook 1 more minute. Serve over pasta.
Toast 2 frozen waffles in the toaster. When done, place on a plate. Drain the liquid from a can of your favorite fruits. Place fruits on waffles. Add ice cream (if desired) as well as: chopped nuts, whipped cream and syrup. Enjoy! Serves 1.
Combine dry ingredients with chocolate drink mix. Gently mix in enough water to moisten dry ingredients.
Break cauliflower and broccoli into bite size pieces and cover with lightly salted ice water (about 1 teaspoon salt per quart of water). Serves to freshen and crisp the vegetables. Let soak about 15 minutes while preparing the dressing.
Mix cornstarch and sugar; add boiling water, stirring constantly, cook until clear. Add butter, beaten egg yolks, lemon juice and rind. Pour into baked pie shell; cover with meringue made from egg whites and brown slightly.
Butter a 10 x 13-inch glass baking dish. Layer Tater Tots in dish. Mix cream cheese and Ro-Tel together. Place on top of Tater Tots. Add second package of Tater Tots. Top with cheese. Bake 30 minutes.
Combine and pour over fowl. Marinate 1 hour. Grill 45 minutes. Turn frequently and baste often.	Makes enough for 4 to 5 pounds.
Thaw broccoli in microwave. Mix other ingredients together. Bake for 1 hour, covered, at 350°.
Mix the first 5 ingredients together in a large roaster. Melt butter, bacon grease and seasonings together in a saucepan; pour over mixture in the roaster and stir well. Heat 1 hour in a 200° oven, stirring often.
Remove bacon and cut into squares. Simmer for 10 minutes. Rinse in cold water; dry. In electric skillet, saute bacon slowly in 2 tablespoons butter. Dry chicken and brown thoroughly. Add bacon pieces and season with salt and pepper. Add cognac and ignite, shaking pan to coat chicken. Add Burgundy, chicken stock, tomato paste, garlic, thyme and bay leaf. Cook rapidly until liquid is about 2 1/4 cups. Blend flour and 2 tablespoons butter. Beat into liquid and stir until thickened. While chicken is cooking, prepare the following.
Cream the oleo and shortening. Add sugar, beating until smooth. Add egg yolks and beat well. Combine flour and soda. Add to creamed mixture alternately with buttermilk. Stir in vanilla, coconut and pecans. Beat egg whites until stiff and fold into mixture. Pour into 3 greased 9-inch cake pans. Bake at 350° for 25 minutes or until done.
Process all ingredients in blender until smooth. Pour into pie shell and bake at 350° for 45 minutes to 1 hour. Chill 2 hours. Top with Cool Whip.