HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown meat; add chopped celery, onions and sliced water chestnuts. Stir and cook until crisp-tender. Add onion soup mix and pepper. Stir and add undiluted mushroom soup. Remove from skillet and put into casserole dish. Top with Chinese noodles. Bake in preheated 350° oven for 20 to 30 minutes, or until noodles are brown. Serve with soy sauce. Serves 6 to 8.
Brown hamburger and onions, drain. Drain the chilies. If you buy whole chilies in the can, chop them up. Start with layer of 8 to 10 tortillas in pan. Put thin layer of meat, next layer with soup mixture. When finished, sprinkle with grated cheese. Use a 9 x 13-inch pan. Bake at 350° for 20 minutes.
Mix all ingredients, except potato chip crumbs. Spoon into shallow 2-quart casserole dish. (Spray dish with nonstick spray.) Crush chips to fine crumbs and sprinkle over top of casserole. Bake at 375° for 25 minutes or until hot and bubbly throughout. Makes 6 generous servings.
Place potatoes in a 9 x 13-inch pan. Melt Velveeta, Cheddar, margarine and milk. Pour over potatoes. Let stand one hour. Bake at 350° for 1 hour. Add salt, pepper and onion flakes as desired. Serves 12.
Pound breast between wax paper until thin. Place 1 piece ham and cheese on each breast. Roll and serve with toothpick. Chicken should completely cover cheese. Place in baking dish. Mix remaining ingredients. Pour over chicken. Cover and bake at 375° for 1 hour. Uncover and bake 15 minutes until sauce is thick. Good over rice (remove toothpicks).
Preheat oven to 350°. Stir pudding mix and milk in saucepan. Add egg yolks. Stirring constantly, cook over medium heat until mixture comes to a full boil. Remove from heat. Arrange layer of wafers on bottom and sides of dish. Add 1 layer of banana slices; top with a layer of the cooked pudding mixture. Repeat steps again, ending with pudding. Beat egg whites and salt with electric mixer on high until foamy. Gradually add sugar, beating until stiff peaks form. Spoon over pudding. Bake 10 to 15 minutes or until meringue is light browned.
Mix dry ingredients and add water. Stir and drop by tablespoonful into	1/4-inch deep	hot Crisco corn and canola oil. Turn frequently and fry until golden.
Remove crusts; cut bread into 4 strips. Brush with melted butter. Toast under broiler on both sides. Mix other ingredients except Parmesan cheese. Spread on buttered side of bread and roll in Parmesan cheese. Freeze at this point. To serve, toast under broiler.
Drain pineapple; reserve syrup. Add water to make 1 cup. Heat to boiling and add Jell-O; cool. Add ginger ale and let set partially. Mix cranberry jelly and pineapple and fold into Jell-O. Let set until firm.
Cream the shortening, sugar and eggs. Add milk and dry ingredients alternately. Bake at 350° in a loaf pan, which has been greased and floured, for 40 minutes or until tests done with toothpick inserted into cake.
Mix butter and sugar; add sour cream, then egg, salt, flour, baking soda and vanilla. Add raisins, roll in the flour until of a consistency to handle. Roll to 1/8 inch thick. Use cookie cutters and put in slightly greased pan. Bake 10 minutes until light brown at 350°.
Mix sugar, cocoa, margarine and milk in a saucepan. Let it come to a boil for one minute. Remove from heat and add peanut butter, oats and vanilla; blend well. Put one spoonful at a time onto wax paper (drop by teaspoonfuls), then let cool.
Saute onion and celery in butter for 5 minutes. Add water and seasoning. Bring to boil. Meanwhile, cook the cauliflower in pan or microwave. Add milk and cheese to boiling mixture. Reduce heat. When cauliflower is done, drain and chop. Add to soup. Heat and serve. May be made with broccoli or California vegetables. Makes approximately 6 to 8 servings.
Preheat oven to 350°. Beat eggs, sugar, and vanilla until light and fluffy. Mix pumpkin or white sweet potato with ginger, cinnamon, and cream or rich, sweet milk. Pour mixtures into crust and top with second crust. Bake 45 minutes.
Cream together sugars, margarine and eggs. Add vanilla and oil and mix thoroughly. Mix together flour, soda and cream of tartar. Mix in remaining ingredients. Roll in balls about size of a walnut. Flatten with a fork.
Boil cabbage until done and drain. Put cabbage in bottom of casserole dish. Brown hamburger meat; drain and put on top of cabbage. Pour 1 jar spaghetti sauce over that. Add 1 bag shredded Cheddar cheese. Bake at 325° until cheese is melted.
Use all raw ingredients. Place in layers, season each layer with salt and pepper to taste. Bake, covered, at 350° until all vegetables are tender, approximately 2 hours.
Blend together sugar, butter, milk and vanilla. Put in microwave-safe bowl. Cook on High 3 minutes, stir, cook additional 3 minutes. Stir again and cook 3 minutes longer. Remove from oven and add chips and marshmallow. Stir in well. Cook on High 45 seconds. Remove; stir in vanilla. Pour into greased 13 x 9-inch pan.
Mix Raisin Bran, sugar, soda, salt and flour. Add beaten eggs, Crisco and buttermilk. Mix and store, covered.
In a pan on stove, boil water and butter (or margarine) together. Add flour all at once; stir hard and blend well. Stir until mixture cleans side of pan. Set aside to cool. Put in mixer bowl and add 1 egg at a time, beating well after each egg. Spread in ungreased 9 x 13-inch pan. Bake at 400° for 25 to 30 minutes.
Grease three - 9 inch round cake pans; line with wax paper. Lightly grease and flour wax paper. Set aside.
Preheat oven to 325°. Grease and flour a 12 cup tube pan. Cream together the butter and sugar. Add eggs, one at a time. Add lemon juice and vanilla. Finally, add the flour a little at a	time. Pour thoroughly mixed batter in pan and bake at 325° for 1 1/2 hours or until a straw test shows that it is done. Cool a bit; then turn out.
Combine eggs, sugar, salt and spices and beat well. Blend in pumpkin. Add milk and beat well. Turn into pie pan. Bake at 450° for 10 minutes, then reduce heat to 350° for 40 minutes.
Preheat oven to 350°. Grease and flour 10-inch tube pan; set aside. Beat sugar, molasses, butter and eggs in large mixer bowl until smooth. Mix in flour, spices and salt, alternately stirring in boiling water.
Mix the eggs, oil, zucchini, pineapple, sugar and vanilla together; beat well. Add the flour, salt, soda, baking powder, cinnamon and walnuts; mix well. Finally, add the walnuts and wheat germ, mix and place in 2 greased 9 x 5 x 2-inch bread pans and bake at 350° for 1 hour.
Cook macaroni noodles. Chill, then add onion, olives and pesto and mix together.
Mix all ingredients together including juice in pineapple. Whip and stir. If you prefer add crushed pecans and sprinkle coconut on it.
Combine oats and margarine in bowl. Pour boiling water over them and set aside to cool.
Cook Rice-A-Roni according to package directions; cool. Drain artichokes; reserve liquid. Add artichokes, thinly sliced green onions, olives and mayonnaise to rice. Add marinade liquid as needed.
Grate all the vegetables. Squeeze the vegetables to remove as much water as possible. Mix 2 tablespoons of the juice with 1 envelope of gelatin. Put in small container and melt over hot water. Add drained vegetables to gelatin mixture. Fold in mayonnaise and salt to taste. Refrigerate mixture overnight. This filling becomes stiff. You may want to add more mayonnaise when making sandwiches. Makes about 3 dozen finger sandwiches.
Melt Velveeta cheese in double boiler; stir often. Be sure it is melted. Remove from stove. Stir in horseradish and mayonnaise, also Worcestershire sauce. Have dish ready as it sets fast.
Heat oven to 350°. Sift together flour, baking powder and salt. In another bowl, mix shortening, sugar, lemon rind, eggs and bananas. Combine both mixes; stir until smooth. Pour batter into a greased bread pan. Bake 1 hour or until done. Cool before you slice.
Mix first 6 ingredients in 1 1/2-quart casserole bowl with whisk until blended. In separate bowl, mix brown sugar, white sugar and 1/2 cup cocoa. Spread over top of previous mix. Then pour hot water over top of all the ingredients. Cook at 350° for about 40 minutes. Test for doneness with knife to see if bottom is gooey and top is set.
Cream shortening, vanilla and sugar. Add eggs; beat thoroughly. Stir in peanut butter, then add flour, salt and baking soda that you have mixed together. Form into the size of balls you want. Place on greased baking sheet. Press with back of fork both ways. Bake at 375° for 10 to 12 minutes.
About 10 minutes before serving, in blender, crush strawberries and lemonade. Mix all ingredients in punch bowl. Float mold and orange slices on top.
Slice cucumber (peeled). Salt slices and place in a deep bowl. Weigh it down with a saucer to draw out the juice. Leave overnight. Squeeze out all juice from cucumbers. Then place in brine of vinegar, sugar, milk, salt and pepper. Let stand several hours.
Combine sugar, cornstarch, 1 tablespoon lemon rind, butter, lemon juice and egg yolks in a heavy saucepan. Cook over medium heat until smooth and thickened, stirring constantly. Cover and cool. Pour sour cream into filling and pour into pie shell. Chill 2 hours before serving. Top with whipped cream; garnish with lemon rind, if desired.
Cream the powdered sugar and peanut butter together until crumbly; set aside. Stir the next 7 ingredients together in saucepan. Cook over medium heat, stirring constantly. Bring to just below boiling point and cook a few minutes more. Sprinkle 2/3 of peanut butter mixture in bottom of baked pie shell. Pour custard over this; save remainder of peanut butter mixture for top.
Mix all ingredients and freeze in the Tupperware Jel-Ring mold, which prevents frostbite.
Starting at 5 p.m., dissolve yeast in 1 cup of warm water to which 1 tablespoon sugar has been added. Put 2 cups water, one cup sugar, salt and melted shortening in large bowl. Add eggs and mix well. Add yeast mixture. Work in flour to make a dough that is workable (fairly soft). Do not let dough get stiff. Cover and let rise. Work dough down each hour. At 10 p.m., roll out dough on buttered surface into 2 rectangles. Brush on butter, sugar and cinnamon. Cut into slices about 1-inch in width and roll. Place in greased pans (any size and shape; rolls can touch). Cover pans with towel and let set overnight. Next morning, bake at 350° for 15 to 25 minutes. Frost with powdered sugar icing. Makes approximately 4 dozen.
Melt margarine in casserole dish (8-inch square). Mix flour, 1/2 cup granulated sugar, baking powder and milk until smooth. Spread over margarine in baking dish. Add sliced peaches, undrained (or any fruit desired). Do not stir. Sprinkle with vanilla and brown sugar. Bake in 350° oven for 30 minutes. Remove from oven and sprinkle crust with remaining 1/2 cup granulated sugar and return to oven and bake until golden brown, about 30 minutes.
Fry hamburger with onions. Drain meat. Add soups, taco sauce and chilies. Heat until hot. Place a layer of tortillas in casserole dish. Pour part of mixture on top. Layer cheese, tortillas, meat mixture and cheese until everything is used. End with cheese. Place in 350° oven. Bake until cheese is melted good.
Mix together all ingredients, except cheese. Spray loaf pan. Press half of meat mixture into pan. Spread grated cheese. Add the rest of the meat mixture and shape top. Decorate with catsup. Bake for 1 hour at 350 degrees.
Brown ground beef, onion and green pepper; drain. Add all remaining ingredients and bring to a boil. Simmer and serve.
Bring 2 cups of water and tea bags to boil. Remove from heat; let stand about 20 minutes. Add sugar, Five Alive and tea, mixing well. Makes 1/2 gallon.
Blend the 1 cup flour, powdered sugar and butter. Place in a 9 x 13-inch pan. Bake at 350° for 15 minutes.
Blend cream cheese, sugar and eggs until smooth. Add vanilla and blend. Pour into pie shell and bake at 375° for 30 minutes. Remove from oven and spread with sour cream. Chill 1 hour. Mix berries and cornstarch in saucepan. Cook until thickened and cool. Whip the cream and fold into cooled berries. Spoon on top of cream cheese in pie shell.
Mix all ingredients together. Pour in casserole dish. Bake 1 hour at 350°.
Cut peeled eggs lengthwise and slip out yolks. Mash yolks with fork. Mix in remaining ingredients. Fill egg whites, heaping slightly. Sprinkle with paprika.
Mix. Bake at 350° in casserole dish for 30 to 40 minutes.
Boil chicken and debone; chop in small pieces. Add all ingredients with enough mayonnaise to hold together. Place on lettuce leaves to serve.
In a saucepan, steam squash and onion until tender. Drain well and mash. Set aside. Combine sour cream and soup and stir in carrots. Fold in squash and cheese. Melt margarine and combine with stuffing mix and seasonings. Spread half of stuffing mixture in bottom of 12 x 7-inch baking dish. Add vegetable mixture as next layer. Sprinkle remaining stuffing on top and add pecans on top. Bake at 350° for 25 to 30 minutes. Freezes well. Serves 8 to 20!
Mix sugar, salt, cornstarch and water. Cook until thick. Add juice of lemon, rind and orange juice. Add slightly beaten egg yolks. First, add a little hot mixture to egg yolk; mix. Add a little more hot mixture to egg yolks to warm eggs, then add all eggs to mixture. Cook one or two minutes.
Let bread dough rise overnight in refrigerator. Roll out to 9 x 12-inch rectangle 1/2-inch thick. Place pepperoni, Mozzarella cheese and jar of Progresso pepper salad in center of dough. Top with 6 pepperoncini. Fold and seal edges and ends of dough. Brush with melted butter and sprinkle with pepper. Bake at 350° for 35 to 40 minutes.
Brown hamburger and onion; add salt, pepper, garlic powder and taco seasoning. Add red beans, chilies, corn chips and tomato sauce. Lastly, add cheese and stir well. Bake at 350° for 1 hour.
Peel and pare potatoes into small cubes. Cook until tender and drain. Add all the ingredients, stirring just until mixed well.
Mix cake mix, 2 eggs, margarine and pecans. Spray pan with PAM. Spread into 9 X 12 cake pan. Batter will be thick. Mix cream cheese, powdered sugar and egg. Spread on top of first mixture. Bake at 350 for 30 -45 minutes until golden brown.
Beat egg whites. Add yolks and continue to beat. Add flour, milk, salt and pepper. Beat well and fry.
Cook until dissolved. Cover pan 2 or 3 minutes. Cook to soft ball stage, then beat.
Mix cheese and cracker crumbs. Add liquid to mushroom soup. Layer cheese and cracker crumbs in bottom of dish and layer broccoli. Sprinkle with nuts. Cover with soup. Repeat until all ingredients are used, ending with crumbs and cheese; sprinkle with nuts. Pour melted margarine over casserole. Bake at 350° for 20 to 30 minutes.
Freeze cookie dough for 1 hour. Slice into thin slices 1/8-inch thick. Lay slices overlapping on foil lined pizza pan (covering pan). Bake at 375° for 12 minutes or until brown. Cool.
Preheat oven to 425°. Using a No. 9 cast-iron skillet, melt 1 tablespoon shortening as oven heats. Cream remaining 1 tablespoon shortening; add sugar. Cream until light and fluffy. Add beaten egg yolk. Sift cornmeal, flour, soda, baking powder and salt together and add to egg mixture alternately with sour milk. Last fold in egg white beaten stiff. Turn into hot cast-iron skillet and bake for 20 minutes, or until inserted toothpick comes out clean.
Cook broccoli; drain. Combine soup, mayonnaise, beaten eggs, cheese, onion, salt and pepper. Stir in broccoli and put in buttered casserole. In saucepan, melt 1/2 stick butter and stir in crumbs. Sprinkle on top. Bake at 350° for 45 minutes.
Boil the ingredients until forms soft ball in water. Beat until creamy. Pour onto greased plate. Drop by a spoon in water until the ball forms on water. It is ready.
Wash cucumbers; cut into 1-inch pieces, enough to fill 4-quart jars. Now to each jar, add 3 to 4 slices onion, 2 pieces of celery and 2 heads of dill. Dissolve sugar and salt in vinegar water. Bring to boil. Pour while still hot over cucumbers. Use in 30 days.
In mixing bowl, combine honey, mustard, margarine and curry powder. Set aside. Dip each piece of chicken in sauce and place in a large greased pan. Pour remaining sauce over chicken. Bake at 350° for 45 minutes to 1 hour. Makes 8 servings.
Shape first 7 ingredients into a loaf in center of 13 x 9-inch pan. Peel and slice 1/4-inch thick potatoes and onions. Peel and quarter lengthwise the carrots. Mix 2 teaspoons dried parsley flakes, 1 teaspoon salt and 1/8 teaspoon pepper. Place vegetables in layers around meat. Sprinkle each layer with part of salt mixture. Cover lightly with foil. Bake in 375° oven for 1 hour or until vegetables are tender. Uncover and bake 10 minutes more to brown meat. Serves 4.
Combine shortening and oatmeal. Add sugar, corn syrup, salt and vanilla. Mix well. Press into well-greased 8 x 8-inch pan. Bake at 400° for 12 minutes. When cool, loosen edges and remove from pan. Coat with melted chocolate; sprinkle with nuts. Cut into squares when chilled. Makes about 36 squares.
Combine all ingredients. Chill. Use as a seafood dip or surrounded by chips. Yields 1 cup.
*For hot, use 10; for medium, use 7 and for mild, use 4.
Combine chocolate morsels and butter in a saucepan; cook over low heat until melted. Remove from heat; gradually add to cereal; stir well. Line a 9-inch pie plate with aluminum foil; place a circle of wax paper over foil in bottom of pie plate. Press cereal mixture evenly into pie plate. Cool. Invert crust on the back of another 9-inch pie plate; remove foil and wax paper. Return crust to original pie plate.
In a 13 x 9-inch square baking pan, layer the ingredients as follows: pineapple, cherry pie filling, cake mix and melted butter and scatter pecans on top if you like nuts. Bake for 1 hour at 350°.
Mix together the first 6 ingredients. Stir soup into mayonnaise; toss with turkey mixture. Turn into 2-quart casserole. Bake in 350° oven for 15 minutes, then sprinkle with noodles and bake another 15 minutes or until mixture is bubbling. Serves 6.
Cut eggs in halves and put yellow in bowl. Chop yellows or mash with fork. Add salad dressing, sugar, vinegar, salt and pepper. Spoon mixture into halves, chill and serve.
Dissolve jello in water. Mix everything together. Bake 45 to 50 minutes at 350°.
Melt butter and add garlic and onion. Saute until soft. Add spinach. Cook about 5 minutes. Add crab and cheese. Heat through. Serve hot with crackers.
Mix together all ingredients well in a large mixing bowl. Store in covered containers in the refrigerator. Keeps 6 to 8 weeks. To bake, fill muffin tins 2/3 full. Bake in a 400° oven for 15 to 20 minutes. Makes total of 6 dozen or more.
Cook broccoli until almost tender. Place broccoli in ungreased 1 1/2 to 2-quart casserole dish. Heat oven to 400°. Beat soup and milk with hand beater until smooth. Pour over broccoli. Sprinkle with cheese. Mix bisquick and margarine with fork until crumbly. Sprinkle over cheese. Bake until top is light brown, about 20 minutes.
Grind or chop very fine the Spam, onion and olives. Mix well with cream cheese. Add Worcestershire sauce and lemon juice. Put in a greased gelatin mold and chill for 6 to 8 hours. Serve with assorted crackers.
Brown meat; drain. Place meat back in pan over moderate heat. Add onions, garlic cloves, chili powder, salt and water. Cook until onions and garlic cloves become tender, then stir in catsup. Serve on hot dogs.
Brown hamburger and drain. In casserole dish add beans, salsa, tomato sauce, onion, 1 cup cheese, and hamburger. Mix together well. Bake at 375° for about 20 to 25 minutes.
Add enough buttermilk to mix.	Make into meatballs and brown in	a frying pan. Put in a 13 x 9-inch baking dish. Make sauce of 1 package of Lipton's beef and mushroom soup and buttermilk. Pour this over meatballs. Bake at 325° for 1 hour.
Mix together. Line dish with vanilla wafers. Cover with mix and repeat for 2 layers of vanilla wafers and mix.
Cream the shortening and sugar. Add eggs and cream well. Sift flour and soda together. Fold flour and bananas into above mixture. Add nuts. Bake in greased and floured loaf pan for 1 hour at 350°.
Cook manicotti according to directions, drain and set aside. Shred 2/3 of cheese, cut remaining cheese into strips and insert strips into slit frankfurters. Place one cheese-stuffed frank into each manicotti shell. Combine chili and tomatoes in bowl; spoon 2 cups of mixture in bottom of 13 x 9 x 2-inch baking dish. Arrange 10 stuffed shells on top of mixture and pour remaining mixture over. Cover. Bake at 350° for 25 minutes. Remove and uncover; sprinkle the shredded cheese on top. Bake 10 more minutes, until cheese has melted.
Beat together cream cheese and sugar. Spread into pie crust. Layer sliced bananas over cream cheese filling. Spread Cool Whip over bananas. Top with blueberry filling. Chill at least 2 hours before serving.
Cook hamburg and linguica until done; drain off most of fat. Put meat into a 5-quart pan. Saute onions and peppers, then add to meat. Add kidney beans, maple syrup, crushed red pepper and crushed tomatoes. Heat on low-medium, covered, until hot. Add chili to taste. Stir often. Taste often. Be careful with the chili powder unless you are a fire breathing dragon!
Allow berries to partially thaw. Dissolve Jell-O in hot water. Stir in berries and then applesauce. Chill until firm. Make topping of sour cream and marshmallows; combine and let stand 1 hour. Spread over Jell-O mixture.
Cook squash and onions until tender. Drain and mash. Add soup, cheese, sour cream, water chestnuts, margarine, and almonds; then set aside.
Boil potatoes with the skins on. Cool before peeling. Boil eggs. Chop bacon small; brown until crisp, reserving 1 tablespoon of drippings. Drain on paper towel. In a large mixing bowl, cut potatoes into bite size pieces. Add eggs, onion, bacon and at least 1 cup of mayonnaise (more may be added to reach desired consistency). Salt and pepper to taste.
Mix cake mix with cocoa. Add vanilla, buttermilk, coloring, melted margarine and eggs. Blend until moistened. Add soda and vinegar; mix well. Bake in 3 greased and floured layer pans at 350° for 25 to 30 minutes, being careful not to overbake. Frost with Cream Cheese Frosting.
Melt butter in large saucepan over medium heat. Add onion and saute. Blend in flour, salt, pepper and soup; stir constantly. Gradually add broth and then broccoli. Bring to a boil, stirring frequently. Add milk; simmer until broccoli is tender. Best when broccoli has been chopped in food processor or blender.
Cut up pieces of cake; spread pieces in bottom of cake pan. Prepare instant pudding as directed on box; pour on top of cake and spread out. Cut bananas into slices; place on top of pudding. Sprinkle coconut over sliced bananas. Drain crushed pineapple and spread over coconut. Spread Cool Whip over pineapple as topping. Let cake stand in refrigerator overnight for best results. Makes one 9 x 12-inch cake. Serves 24.
Cream shortening, margarine and sugar; add eggs, one at a time, and beat 1/2 minute after each egg. Add flour, salt and baking powder, using about half of the flour; add cream cheese and milk. Add other half of flour. When this is mixed well add flavoring. Pour in tube pan that has been greased and floured. Bake 1 1/2 hours at 325° or until brown and pulls away from edges.
In blender whip cottage cheese. Add a little lemon juice together until smooth. Add pepper and salt to taste. Only 10 to 15 calories per tablespoon.
Brown chicken and cut up onion in skillet with cooking spray. Add a dash of Worcestershire sauce, vegetables and ingredients from rice and sauce package. Add to that mixture the margarine and water according to directions on rice and sauce package. Cook according to package directions. Serve hot.
Beat eggs very well with medium speed mixer. Mix in remaining ingredients. Beat with hand mixer for 1/2 minute; pour into molds. Freeze. Makes 10 to 12 fudgsicles.
Combine all ingredients in container of electric blender; process until smooth. Pour into 5 glasses.
Cook sugar, milk, butter and cocoa for 2 minutes. Start counting when mixture comes to a full rolling boil. Remove from heat and add oats, nuts (optional), peanut butter and vanilla. Beat well until blended. Spoon onto waxed paper.
Let dough rise till double. Put on cookie sheet in small oval shapes. Let rise and bake. Put vanilla pudding (instant or cooked) into each end of bun and strawberry glaze in the middle. Dip in chocolate.