HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix ingredients until well blended. Refrigerate. Serve with vegetable dippers. Makes 3 3/4 cups.
In a frying pan, crumble the ground beef, brown and drain the fat. Cook the macaroni in boiling water per package directions. In a 2 quart baking dish mix the milk, butter, soup, and powdered cheese sauce. Mix until smooth. It is easier to mix if you warm it sightly in the microwave. Add the ground beef and drained macaroni and stir until mixed.
Cook sprouts until about half done in water, bouillon and soy sauce. Drain off water. Add 1 to 2 tablespoons of butter and saute until done. Serve immediately.
Line bottom of dish with beef slices. Top with chicken breasts. Combine soup and sour cream; pour over chicken. Top with bacon. Bake at 275° for 3 hours, uncovered.
Combine water and candies, stirring until melted. Dissolve jello in this water. Add applesauce and mix well. Half congeal to consistency of thick egg whites. In another bowl, mix cream cheese and milk. Fold in nuts, celery and apples. Fold this mixture into half congealed mixture. Chill until firm.
Beat cheeses together; add eggs, onion, oil, salt, pepper and spinach. Brush bottom of 13 x 9-inch pan with butter. Put 10 sheets of philo dough; place filling on top of dough and place 10 more sheets of dough. Butter in between each one. Bake 45 minutes at 350°.
Mix together oil, vinegar, mustard, salt, pepper and garlic. Beat or shake to blend. Gently stir dressing into cabbage and Brussels sprouts just before serving, along with cheese and green onion.
Mix softened cream cheese, drained pineapple, bell pepper, onion, seasoned salt and 1 cup of chopped nuts with hands in bowl. Let sit in refrigerator until chilled. Then shape into balls. I usually get four small ones or 2 large ones out of this recipe. Then roll them in pecans or coconut.
Sift dry ingredients together, then add oil, beaten eggs and pumpkin. Beat well. Fold in nuts. Pour into greased 9 x 5 x 3-inch loaf pan.
Mix together and put in a 9 x 13-inch pan and bake for 35 to 40 minutes. Then frost with Cream Cheese Frosting.
Drain oranges, measuring syrup. Add water to syrup to make 1 cup. Dissolve jello in boiling water. Add measured liquid. Add sherbet by spoonfuls, stirring until melted. Chill until thickened. Fold in oranges, reserving a few for garnish. Pour into serving bowl or individual serving dishes. Chill until set; at least one hour. Garnish with reserved mandarin orange sections and mint leaves, if desired. Makes about 5 cups or 8 servings.
Mix the cake mix, pudding mix, sugar, oil, eggs, vanilla and sour cream together. Mix the brown sugar and cinnamon together (mix well with your hand). Put half of the batter in a greased and floured pan. Spread the brown sugar over the batter. Put the rest of the batter over this. Bake at 325° for 1 hour.
Combine milk, sugar, salt, margarine and heat until lukewarm. Combine yeast and flour and add to water. Knead on floured surface until smooth and elastic. Put into greased oven proof container. Cover with a lid or foil. Turn oven on at 425° for ONE MINUTE and TURN OFF!! Put container in oven for 15 minutes. Remove and shape as desired. Can be baked immediately or let set for 30 minutes. Bake at 350°.
Wipe meat with damp cloth. Place oil in heavy saucepan and heat. Place meat in pan and brown on all sides. Add water, onion and potatoes. Cover and simmer slowly over low heat until tender, about 3 or 4 hours. Serve hot.
Melt butter. Mix with pretzels, nuts and sugar. Press into 9 x 2 x 13-inch pan. Bake at 350° for 8 to 10 minutes; cool. Beat together cream cheese, 1 (8 ounce) carton Cool Whip and sugar. Spread on top of pretzel mix. Refrigerate for 30 minutes. Dissolve jello in boiling water. Add frozen strawberries. When thickened, pour over cheese mixture. Spread 1 (8 ounce) carton Cool Whip over strawberries. Decorate with chopped pecans.
Cream butter,	gradually add	sugar until smooth and creamy. Add yolks and flour alternately, blending well after each addition. Beat whites until stiff, but not dry. Fold whites into sugar	and butter mixture. Add vanilla. Bake at 350° for 1 hour or until toothpick inserted comes out clean. This may be doubled to make a full pound.
Combine all ingredients. Pack firmly into a loaf pan. Bake in oven at 375° for 1 hour. Let stand for five minutes and serve. Yield 8 servings.
Put first 6 ingredients in blender. Pour into lightly greased pan (glass plate). Let settle for 2 minutes. Sprinkle coconut on top. Bake at 350° for 45 minutes.
Pare fruit and mix with sugar and lemon. Cook slowly until syrupy and thick. (Fruit should be clear and tender.) Cool and pack in jars and seal.
Combine cake mix, sugar, oil and nectar. Add eggs, beating in one at a time. Pour into well-greased oblong cake pan. Bake at 350° for 25 to 30 minutes. While still warm, pour icing over it.
In large shallow roaster or cake pan, combine popcorn and nuts. Place in 250° oven while preparing glaze.
Marinate beef pieces approximately 1 hour in teriyaki sauce, making sure all pieces are covered. Heat wok (high) and add oil, coating sides. Take pieces of beef out of liquid and put into wok, stirring until all sides are braised medium. Add all vegetables, turning in pan until covered with drippings. In small bowl, mix cornstarch in water until silky. Pour remaining teriyaki liquid in middle of wok with beef and veggies pushed toward the side. When liquid bubbles, add cornstarch slowly until thickened, not thick. In saucepan, boil water; add equal amount of rice. Cook per instructions. Pour beef and vegetables over rice. Feed 3 to 5 people.
Cream butter and sugar. Add flour, nuts and vanilla. Chill and then form into balls and flatten with a fork. After baking, roll in powdered sugar. Bake at 350° for 15 minutes. Makes 5 dozen cookies.
Cream sugars and butter. Add flour and eggs, one at a time. Add remaining ingredients and mix well. Pour into unbaked pie shell. Bake at 350° for 30 minutes. Do not overbake, this tends to make the pie watery.
Mix all ingredients and drop by teaspoonfuls in hot shortening. Roll in powdered sugar when done.
Beat all ingredients well. Preheat oven to 475°. In muffin tin, add 1/4 teaspoon cooking oil and put in oven until hot. Take pan out of oven and put mix in the tin. Bake for 25 minutes or until golden brown.
Melt margarine in 1 1/2-quart dish. Mix flour, sugar, baking powder and milk. Beat well. Pour over top of melted margarine. Do not stir. Pour heated fruit over flour mixture. Bake until pastry rises to top and is brown (375° for approximately 30 minutes).
Mix melted margarine and peanut butter together. Add powdered sugar, little by little. Roll into small balls and chill overnight. Melt chocolate disks and dip balls, then place on wax paper and chill to set.
Mix ingredients and pour into a 3 1/2 x 6-inch loaf pan sprayed with Pam. Bake at 325° for 40 minutes. Cool on a cake rack. Pour chocolate sauce over cake and serve.
Prepare Jell-O as directed on package. As it starts to gel, add the other ingredients. Place in refrigerator to set.
Cook chicken in boiling water with onion, celery and seasonings of your choice. Cool, remove skin and cut into chunks. Place chicken in 9 x 13-inch baking dish. Combine soup, mayo, lemon juice and cream. Mix until smooth. Add broccoli, cheese and mushrooms. Mix, spoon over chicken. Bake, uncovered, 35 minutes at 350°.
Fry bacon with onion until bacon is crisp and the onion is tender. Stir in brown sugar and vinegar. Stir in cabbage. Add water and salt; cook over medium heat until cabbage is tender about 20-30 minutes, if desired cook the tasty cabbage with 1 diced apple.
Mix sugar, cocoa and flour. Add part of milk and stir into a smooth paste. Add rest of the milk. Cook until thick, stirring often.
Preheat oven to 375°. Mix all ingredients and pour in pie shell. Cook 1 hour. Makes 8 servings.
Mix jello and tapioca pudding mixes with the boiling water. Let jell. Add the Cool Whip and pineapple. Chill until ready to serve.
Heat oven to 400°. Lightly grease 10-inch pie plate. Cook and stir hamburger and onion until brown; drain. Stir in salt and pepper and spread in pie plate. Sprinkle with cheese.
In large skillet, heat oil. Add pork chops and brown on both sides. Add onions and cook until tender.
Preheat oven to 350°. Melt butter. Mix everything in an oven-safe bowl and cook for about 15 to 20 minutes or until rice is cooked.
Brown ground beef in large skillet; drain.	Quarter potatoes, carrots and onions and place on top of browned beef. Add water to fill pan to depth of 1/2-inch and salt and pepper to taste. Bring to simmer.	Cover and cook 15 to 20 minutes until vegetables are tender. Serves 4.
Heat oven to 200°. Place cereal and peanuts in large bowl. Set aside. In 1-cup glass measuring cup or small microwavable bowl, combine peanut butter and honey. Microwave at High 30 seconds. Stir until smooth. Stir in water and vanilla. Mix well. Pour over cereal. Bake 8 to 10 minutes.
Bake cake mix according to directions. As soon as you remove from oven, pour 1 large can of crushed pineapple on top. Make instant vanilla pudding according to directions and pour over cooled cake. Cover with Cool Whip. Sprinkle coconut on top. Cool for several hours before serving.
Add Marshmallow Creme to beaten egg whites. Beat about 5 or 10 minutes longer and spread on pie; bake until lightly brown. Makes enough for two small pies.
Mix and pour in hot greased iron skillet. Bake at 450° for 25 to 30 minutes.
Tart apples are blended with sour cream to make a delicate, custardy filling for this pie. A crunchy topping adds contrast in texture and flavor.
Add Jell-O to boiling water. When dissolved, add frozen raspberries and applesauce. Mix thoroughly. Put in large dish or mold. Top with fruit dressing when firm.
Cream the butter, shortening and sugar. Add 1 cup flour at first. Add eggs, one at a time. Add milk, then remaining 2 cups flour. Mix undrained pineapple. Preheat oven to 325°. Bake 1 1/2 hours. Let cool 10 minutes before removing from pan.
Beat well until smooth. Stir about 1 cup of chosen food into batter. Drop by tablespoons into hot fat and fry about 5 minutes or until golden brown and thoroughly cooked.
Heat oven to 375°. Combine sugar and Crisco until well blended; beat well. Add eggs and syrup and beat well. Combine flour, baking powder, baking soda and salt. Add gradually to creamed mixture. Divide dough into 4 parts. Refrigerate 1 hour. Bake 5 to 9 minutes. Makes 3 to 4 dozen cookies.
Put yeast in warm water; set aside. Mix all dry ingredients. Add egg and yeast water. Mix well. Make rolls and put in cake tins lightly floured. Let rise 1 1/2 to 2 hours. Bake at 400° for 15 to 20 minutes. Will keep 3 to 4 days in fridge.
Mix together, pour in casserole dish and sprinkle with crackers or bread crumbs and cheese. Bake at 350° for about 30 minutes. Chopped onions and pimentos can be used.
Melt chocolate in double boiler. Stir in milk and peanuts. Drop by teaspoon on buttered cookie sheet. Refrigerate until firm.
Cut chicken in pieces and put in bottom of large casserole dish. Mix chicken soup, chicken broth and margarine together. Pour over chicken. Beat Bisquick and milk and pour over chicken. Bake at 350° for 45 minutes.
Combine first three ingredients. Toss with salad dressing and mustard. Add more salad dressing, if desired. Chill. Serve on lettuce. Serves 10.
Beat first 5 ingredients together well. Beat remaining ingredients except cranberries well and add to first mixture. Put batter in loaf pans. Fill half full, spread some cranberries over batter and top with more batter. Bake in 375° oven for about 40 minutes.
Preheat oven to 350°. Grease a 13 x 9-inch baking pan. In a large bowl, mix well first 6 ingredients. Shape mixture into 6 individual loaves; place in a baking pan. Bake 15 minutes.
Place chops in a well buttered baking dish. Add apple cider until it's level with chops. Place thinly sliced apples on chops. Sprinkle with brown sugar and cinnamon. Dot with butter. Bake in 350° oven for 1 hour.
In small saucepan, combine the first 1/4 cup brown sugar and flour. Add 2 tablespoons butter and milk. Cook, stirring constantly, over medium heat until mixture thickens and bubbles. Remove from heat and stir in rum extract. Divide brown sugar mixture evenly among 8 ungreased muffin cups; set aside.
Heat about 2 inches oil in skillet on medium high heat. Place biscuits on floured, waxed paper. Using small cap (such as syrup top), cut a hole in the center of each biscuit. Gently put biscuits in hot oil. Cook until lightly browned. Flip biscuit. Dip hot biscuit into bowl of powdered sugar. Presto - powdered doughnut! Use biscuit centers as doughnut holes.
Cut potatoes into pieces, about 12 to 16 per potato; slice garlic finely widthwise. Place both, with onion (whole), salt, pepper and enough water to completely cover potatoes in a soup pot. Bring to a boil on high heat, reduce to a simmer and cook, covered, about 10 minutes or less, until potatoes are beginning to be tender, but still resist a fork slightly. Add pasta, stir, cover and continue cooking until pasta and potatoes are both tender, but not mushy, about 5 minutes. Remove and discard onion. Add sour cream all at once and stir thoroughly as it heats; be careful not to break up the potatoes. Taste and correct seasonings and serve when hot through, but not boiling. Serves 4. Total preparation time: 40 minutes.
Mix cake mix, pudding and eggs well and add 7-Up. Bake in three 8-inch layer pans or 9 x 13-inch for 30 to 40 minutes at 325° to 350°.
Prepare chicken by simmering, then take off bones and cut in large pieces and refrigerate. One hour before serving, take broth from chicken and bring to boil. Add noodles. Cook 8 minutes. Set aside.
Dip cleaned clams in milk. Dust with flour, dip in beaten eggs; roll in Ritz cracker crumbs mixed with garlic salt, salt and pepper. Place on tin foil covered cookie sheet sprayed with Pam. Arrange clams and drizzle with melted butter. Place in oven preheated to 500° for 7 minutes.
Combine ingredients; spread on cocktail rye bread. Bake at 350° for about 15 minutes or until cheese melts. Serve hot.
Mash hamburger and cook with onion, salt and pepper. Mix with rest of ingredients. Pour into casserole. Mound with mashed potatoes on top. This is a good way to use up leftover mashed potatoes.
Mix flour and dry milk together in a large bowl. Cut shortening into flour mixture with two knives or a pastry blender or food processor until mixture resembles small peas. Store the quick mix at room temperature in clean dry jars or plastic containers with well fitting lids. Keep tightly covered.
Melt butter in skillet. Add all other ingredients. Add apples, cored and sliced. Coat apple slices with the butter mixture; cover and simmer 5 minutes. Uncover and cook longer, if necessary, until apples are tender.
Combine sugars, oil and eggs. Beat until blended. Add zucchini and vanilla. Add sifted dry ingredients; blend well. Add chopped nuts. Pour into greased and floured loaf pans. Bake at 325° for 60 minutes. Makes 2 loaves.
Butter and toast lightly 12 English muffin halves. Brown ground beef and add pizza sauce. Simmer 5 minutes. Spread muffins with Cheez Whiz. Put meat mixture on top. Refrigerate or freeze. When ready to use, sprinkle with Parmesan cheese and broil.
Brown chicken in oil over medium heat; remove chicken. Add onion and celery; fry slowly 15 minutes. Stir in mushrooms, tomatoes, tomato paste, sherry, sugar and seasonings. Add water and chicken; cook over low heat until chicken is tender. Cook spaghetti; then remove chicken from sauce and place in serving dish. Pour remaining sauce over drained spaghetti.
Combine and mix well sugar, peanut butter and margarine; chill in refrigerator for several hours. After chilled, roll mixture into small balls.
Cover fresh beets in boiler in water. Cook until tender. Pour off hot water; run cold water over beets. When cool enough, peel beets and slice large beets; if small, leave whole.
Mix together well and roll into meatballs about the size of a quarter. Place on a well sprayed square pan. Using one jar Prego or any sauce of choice, pour over meatballs and cover with foil. Cook for 35 to 40 minutes at 350°. Remove foil and cook 5 to 10 minutes. Serve over favorite pasta noodles.
Mix Marshmallow Creme and cream cheese until well blended. Add enough cherry juice to "color" mixture. Chill until ready to serve. Serve with fresh fruits.
Bake as directed yellow cake mix, Dream Whip and coconut extract. While cake bakes mix cream of coconut and sweetened condensed milk. When cake is done make holes with wooden spoon in cake and pour mixture over cake. Cool completely and cover with Cool Whip and top with coconut.
Wash beans and soak overnight. Drain and add 2 quarts of water. Cook covered 2 1/2 hours. Add meat, garlic, tomatoes, carrots, celery, etc. Salt and pepper to taste. Simmer at least 30 minutes or more; adding water as needed.
Beat egg whites until fluffy. Add sugar, cream of tartar and vanilla. Beat until stiff. Fold in crackers and nuts. Bake in greased baking dish, 25 minutes at 325°. Cool. Spread Dream Whip over top, then add 1 can cherry pie filling. Chill overnight.
Mix to equally distribute the spices and bake uncovered in deep pan in 400° oven for 1 1/2 hours or until potatoes are tender. After 40 minutes, remove pan from oven and shake the potatoes. Return to oven and leave them undisturbed for the remainder of the time.
Beat the eggs until well mixed. Add the browned sausage, milk, cheese and soup. Mix. Line a 9 x 13-inch pan with 2 cups croutons. Add the above mixture. Bake at 325° for 60 to 75 minutes.
Dissolve Jell-O in hot water. Add cold water. Chill until slightly thickened. Mix 1 cup whipped cream and 3/4 cup strawberries. Add to Jell-O mix and pour into pie shell. Chill 15 minutes. Mix pudding and milk. Fold in rest of strawberries. Spread over Jell-O mixes. Chill 2 hours.
Bake cake (preferable sheet cake pan).	Let cool completely. Crumble half the cake into glass dish (9 x 13). Mix melted butter, sugar and cream cheese together. Fold into the Cool Whip. Layer this mixture over the crumbled cake.	Crush 3 Butterfinger bars and sprinkle over layer. Repeat for a second layer. Place into refrigerator until completely chilled several hours or overnight.
Toss with mayonnaise (or sour cream), salt and pepper. Chill and serve with crackers. Makes 20 servings.
Combine the sour cream, sugar and butter. Add egg yolks and beat well. Add flour, soda, salt and flavoring. Beat long enough to get flour mixed in good. Fold in stiff egg whites. Bake in a tube pan for 1 hour and 15 minutes at 325°.
Bake in 350° oven for 30 to 40 minutes. Makes 2 pies.
In a medium bowl, beat eggs. Blend in milk, sugar, butter, vanilla and salt. Stir in rice and raisins. Pour into greased 1 1/2-quart casserole. Stir rice up from bottom and continue baking for 20 to 25 minutes. Sprinkle with cinnamon and nutmeg.
Line pie pan with pastry. Fill pie shell with sliced peaches. Sprinkle with tapioca. Pour honey over peaches. Cover peaches with strips of pastry. Bake in a 425° oven for 10 minutes. Reduce oven temperature to 350°. Bake for 30 minutes longer.
Preheat oven to 350°. Toss Bisquick mix with cheese. Stir together remaining ingredients. Add to dry ingredients. Mix until blended. Pour into greased 9 x 5-inch loaf pan. Bake 55 minutes. Cool 10 minutes; remove from pan. Yield: Makes 1 loaf.
About 3 hours before serving time, empty beans into a 2-quart casserole. Stir in bourbon and coffee. Cover and let stand at room temperature. About 1 1/4 hours before serving time, remove cover. Bake at 350° for about 1 hour. Remove casserole from oven and arrange pineapple around edge of beans. Return to oven and bake about 15 minutes. Makes 8 to 10 servings.
*To make sour milk, add 1 tablespoon vinegar or lemon juice to 1 cup milk.
Cook rice. Finely chop green onions and sweet red pepper. Combine first 5 ingredients in a medium bowl. Combine Italian dressing with vinegar and curry powder. Add to rice mixture and toss well. Cover and chill. About 95 calories per 1/2-cup serving.
Chop 1/2 cup walnuts fine. Grease three 9-inch layer cake pans well. Sprinkle each with about 2 1/2 tablespoons walnuts to coat. Chop remaining walnuts a little more coarsely; set aside. Resift flour with baking powder and salt. Combine sugar, eggs, oil and spices. Beat at high speed until light and well mixed. Add half of flour mixture; stir until well blended. Add milk, then remaining flour. Stir in carrots and chopped walnuts. Divide batter evenly in pans. Bake at 350° for 25 minutes until cakes test done. Let stand in pans on wire racks 10 minutes. Turn cakes out onto racks to cool. When cold, frost with a buttercream frosting. Decorate with walnut halves. Makes 1 large cake. Makes 12 servings.
Cream butter or margarine, sugar and eggs. Add the flour, baking soda, salt, Ricotta cheese and vanilla. Dough will be sticky. Spoon 1/2 tablespoon onto a greased cookie sheet far apart. Bake at 350° for 12 to 15 minutes. Makes 7 to 8 dozen (iced).
Put in blender until mixed. Makes about 6 (8 ounce) glasses.
In skillet, brown diced onions and about 5 slices chopped bacon at medium heat. Then add remaining ingredients except bacon. Stir well. Cook on medium heat 30 minutes, stirring occasionally, or put in baking dish top for 1 hour. Serve hot.
In a flat dish, melt butter. Crumble the Ritz crackers. Coat the chicken in sour cream and cover with the cracker crumbs. Dip in the melted butter. Place on baking sheet and bake in a 350° oven for 30 to 35 minutes.
Mix all ingredients with mixer, except pecans, add those last. Bake at 325° for 1 hour to 1 1/2 hours or until well done.
Brown roast well on both sides. Salt and pepper to taste. Add one cup water, Worcestershire sauce and onions. Cover and bake at 350° for about 2 hours. Add carrots and potatoes and bake until veggies are done (30 to 45 minutes) at 300°. Make gravy from juice.
Saute olive oil, garlic and onions in a large pot until soft. Add tomatoes, sauce, paste, water and mushrooms. Add oregano, basil, parsley, salt, pepper and allspice to taste. Simmer approximately 45 minutes, uncovered. While simmering, make brazollis (steak rolls). Lay steak strips on board or counter top. Coat steaks with Parmesan, Romano, parsley, Italian seasonings and Mozzarella cheese. Roll steak and tie with string. (These can be purchased in Italian meat markets already made.) Add steak rolls to sauce and simmer approximately 45 minutes, uncovered. Tastes best if made the day before. Serves 10 to 12 people.
Wash rice; place in double boiler and cover with water. Cook until dry. Add milk, sugar, salt and raisins. Cook until thick. Add vanilla just before removing from stove.
Cook ground beef and onion in oleo until beef loses its pink color. Add tomatoes, beans, celery, salt and pepper. Simmer 1 1/2 hours. Add chili powder and simmer 30 minutes more. Serves 6 to 8.
Mix pudding as directed on box in a medium size bowl. After pudding is mixed thoroughly, place whole container of Cool Whip in bowl with pudding and mix until completely blended.
Brown pork chops in oil. Sprinkle with salt and pepper. Melt butter in pan. Stir in flour, salt and pepper, chicken bouillon and water. Cook and stir over medium heat until mixture comes to a boil. Place potatoes in bottom of 8 x 12-inch baking dish or roaster. Top with onion rings. Pour chicken broth mixture evenly over potatoes and onions. Top with pork chops. Cover. Bake in preheated 350° oven for 1 hour. Remove cover and bake for 30 minutes.
Mix first 4 ingredients. Form into small balls and fry until done. Drain on paper towels. Blend catsup and jelly in large saucepan; cook over low heat until jelly is melted. Add barbecue sauce to taste. Simmer for 10 minutes. Add meatballs and heat thoroughly. Place in a chafing dish to serve if desired.
Mix popcorn, peanuts and coconut. In heavy saucepan, combine sugar, syrup and water. Cook and stir until sugar dissolves, then cook at 270°, soft crack stage. Remove from heat; add butter and vanilla. Pour mixture over popcorn, stirring well. Press into buttered 13 x 9 x 2-inch pan. Immediately cut into 1 1/2-inch squares. Melt chocolate and shortening together. Drizzle over top of squares.