HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown beef with onion, salt and pepper. Drain off excess fat. Mix pizza sauce with macaroni and meat. Place in a 3-quart casserole, alternating in layers with pepperoni and cheese, ending with cheese. Bake, uncovered, for 30 minutes at 350°. Makes 6 to 8 servings.
Stir together all ingredients except Cool Whip and refrigerate overnight. Just before serving, stir in Cool Whip.
Cook spaghetti by directions and drain well. Add butter. Mix well. Add eggs and Parmesan cheese. Put in 10-inch pie plate and form crust. Spread cottage cheese over crust. Cook spaghetti sauce; pour over crust. Bake at 350° for 20 minutes. Spread Mozzarella cheese on top and bake 5 minutes longer.
Preheat oven to 375°. In small saucepan, melt margarine; stir in crumbs and sugar. Pat crumbs firmly on bottom of buttered 9-inch spring-form pan. Bake for 6 to 8 minutes. Cool while preparing filling. Reduce oven temperature to 300°.
Bring to a boil the margarine, cocoa and water. Add all other ingredients. Bake in greased and floured pan at 350°.
Cream sugars and shortening; add sifted flour with baking soda. Add vanilla, eggs, cereals and salted peanuts. Make into balls the size of a walnut. Bake 8 to 10 minutes at 350°.
Cook potatoes in water; mash into chunks (in water). Add carrots, celery and onion; cook until tender. Add the rest of the ingredients; simmer for 30 minutes or so.
Heat broccoli for 7 minutes. Salt to taste. Put in baking dish. Put grated cheese on top of broccoli. Pour soup over this. Bake at 350° for 25 minutes. You may cover with onion rings.
In a large punch bowl or container, mix all fruit juices and syrup together. Chill until ready to serve. Add ginger ale and mix. Serve in a punch bowl or in glasses over ice. Serves 25, 1/2 cup each or 12 large servings.
Combine the first 5 ingredients. Dip each breast in milk; dredge in breadcrumb mixture. Arrange in a lightly greased 9 x 13-inch baking dish. Combine butter, garlic and lemon juice; drizzle over chicken. Sprinkle with paprika. Bake at 350° for 40 minutes, or until tender. Yields 6 servings.
Cover beef tips in flour and brown in 2 tablespoons of Crisco. Cover tips with onion soup mix. Add flour to water and pour over tips. Let simmer 1 1/2 to 2 hours. Can be served over rice.
Toss one half of sesame oil with cold, cooked spaghetti. Stir in chicken, scallions, cucumber, water chestnuts and chopped cilantro (no stems). Set aside.
Brown ground beef with onion and drain well. Cook broccoli and drain well. Add broccoli and cheese to meat. Stir until cheese melts.
Dissolve jello into hot water. Add vinegar and salt; dissolve well. Add pineapple and carrots. Place in decorative mold and refrigerate until set.
Mix the cream, sugar and vanilla until thick. Begin layering in a large bowl. Begin with the whipped cream mixture, then the cookies and top with syrup. Make 24 hours ahead and refrigerate.
Beat egg whites and salt until stiff. Gradually add sugar, while still beating. When stiff, add chocolate chips and nuts. Drop by teaspoon onto ungreased cookie sheet. Put in preheated oven. Slowly count to 30. Turn oven off. Leave until morning.
Mix dry ingredients thoroughly. Store in covered container. To serve, add 1 rounded teaspoon of mixture to 1 cup boiling water. Flavor to taste with honey. (For convenience, use honey from a plastic dispenser.)
In a large bowl, mix Knox unflavored gelatine with the fruit flavored gelatin. Add boiling water and stir until gelatin is completely dissolved. Pour into a 13 x 9-inch pan. Chill until firm. To serve, cut into 1-inch squares. If you want to be real creative, you can cut them into fun shapes. Kids love them!
Wash, quarter, core and pare apples, then dice. Soak diced apples in water and lemon juice to prevent apples turning dark. Mix thoroughly with mayonnaise or yogurt. Add sliced celery, salt and coarsely chopped English walnuts. Toss with a fork to coat all ingredients with the mayonnaise or yogurt. Arrange on lettuce leaves.
Combine chicken, 1 tablespoon oil, 1 tablespoon soy sauce, 1 1/2 teaspoons cornstarch, garlic powder and pepper; stir well and let stand 20 minutes.
Cream the butter. Add sugar and grated lemon rind. Add the eggs. Sift together the flour and baking powder and add alternately with the milk. Add the walnuts.
In a large salad bowl, mix spinach, carrots, scallions and mushrooms. In small bowl, mix oil, vinegar and mustard. Mix thoroughly. Pour over salad. Garnish with cherry tomatoes.
Shred cheese and carrots and tear broccoli florets into bite size pieces. Mix equal amounts of shredded cheese, shredded carrots and broccoli pieces. Add salt and pepper (as much as you desire). Add mayonnaise to mix. Serve cold.
Place apples in square baking pan. Sprinkle over the apples the following: flour, sugar, beaten egg and baking powder. Drizzle 1/4 cup salad oil over this and sprinkle with cinnamon. Bake 45 minutes in a 375° oven or until top is brown.
Mix shortening, sugar and eggs well. Stir in bananas; measure flour and dry ingredients and nuts. Combine with other mix. Chill for 1 hour. Drop by teaspoon on a lightly greased cookie sheet. Bake 8 to 10 minutes at 375°.
Combine the raisins,	water,	orange juice and orange marmalade.	Bring to a boil. Mix together the sugar, salt and cloves; stir this into sauce (raisins, water, orange juice and marmalade). Cook, stirring often, until thick. This makes 3 cups. Pour over cooked ham, or pour into a small bowl and pass around the table.
Combine all ingredients and mix well. Pour into 9-inch pie plate. Bake 10 minutes at 400° and reduce heat to 325° until done. Makes 1 pie.
Trim crusts from bread slices. Flatten each slice with a rolling pin. Mix softened butter with cheeses. Spread cheese mixture on each bread slice and top with an asparagus spear. Roll bread around the asparagus and dip in melted butter. Cut each roll into 4ths and freeze. When ready to serve, bake in preheated 400° oven for 15 minutes. Makes 96 pieces.
Defrost shrimp in cold water. Heat tomato soup, cut cream cheese in squares and add to soup. Add gelatin stir constantly. Add shrimp and mayonnaise. Add creole seasoning, and shallots, let cool. Pour in mold. Refrigerate over night. To remove place mold in bath of warm water and turn over on plate.
Brown chicken or pork in large pan. Combine chopped onion, celery, bell pepper and garlic. Saute few minutes. Next add uncooked rice and water and salt to taste. Boil 20 minutes, covered. Let stand for 10 to 15 minutes, then serve.
Combine ground beef, eggs, cracker crumbs, onion and spices. Mix well and shape into flat rectangle (about 10 x 12-inch) on wax paper. Sprinkle 1/4 cup of cheese onto meat mixture. Roll up like jelly roll and pinch ends to seal. Place in covered dish. Bake at 350° for 1 hour; drain grease. Pour tomato sauces and remaining cheese over top and bake an additional 15 minutes until lightly browned. Slice and serve, spooning sauce over slices.
Mix broccoli, soup, mayonnaise and onion. Sprinkle with cheese and crushed Ritz crackers or saltines. Bake at 350° for 30 to 35 minutes.
Set mashed potatoes aside, then heat oil; saute onion, broccoli, pepper, basil and cardamon until tender and crisp.
Mix all ingredients and bake in a greased baking dish until hot. Serve with crackers for a dish that is "out of this world".
Brown ground beef and onion. Add remaining ingredients. Cover and simmer 30 minutes. Freezes well.
In a 9 x 13-inch pan, dump the pineapple chunks, juice and all. On top of the pineapple chunks, dump pie filling of your choice. Sprinkle with dry yellow cake mix. Then sprinkle with pecans. Cut butter into chunks and randomly spread on top. Bake at 350° for about 40 minutes and start checking after 30 minutes.
Blend and beat 4 minutes all ingredients except egg whites. Fold in egg whites. Pour into greased and floured large angel food pan. Bake at 350° for 50 minutes. Watch for excessive top browning near end.
Combine condensed milk and drinks in freezer container of a 6 quart freezer; Stirring well. Freeze according to manufacture's instructions. Pack Freezer. Ripen 1 hour before serving. Yield: 15 cups.
Saute bell pepper and celery. Add remaining ingredients. Add salt and pepper to taste. Bake 30 minutes at 350 degrees.
If you forget to let the beer set out overnight to get flat, pour it into a large glass. Sprinkle some salt in it and let stand 1 hour.
Beat eggs, then add sugar. Add oil and beat well. Add remainder of cake ingredients and mix well. Add apples and nuts. Bake at 350° for 1 hour.
Mix all ingredients together; place in refrigerator overnight. For next three days, take from refrigerator and remix; refrigerate again. On the fourth day, mix and shape into rolls, about 2 1/2-inches round. Place in broiler rack with pan underneath. Bake at 175° for 8 hours.
Wash beans thoroughly (about 2 times). Remove any bad ones as well as any "junk" that floats to the top. Drain. Add about 6 cups of water to the beans. Cover. Bring to a boil 2 to 3 minutes. Remove from heat. Do not remove cover; let set for 1 hour.
Cream soup, cheese and gelatin together in a double boiler for 15 minutes. Some pieces of cheese will not dissolve. Add celery, onions and mayo in mixture. Add shrimp. Stir and blend until dissolved. Put in mold lightly greased with mayo. Refrigerate at least overnight or 11 hours or more.
Cut chicken into bite size chunks. Place in plastic bag. Add other ingredients and seal bag. Marinate for 2 hours or overnight. Drain chicken. Heat oil in skillet to medium-hot. Stir-fry chicken with vegetables of choice until chicken is cooked and vegetables are tender-crisp. Mix cornstarch with cold water. Stir into chicken mixture. Cook until thickened. Serve with cooked rice.
In large mixer bowl, beat cheese, ReaLemon brand, Worcestershire and garlic powder until fluffy; stir in onion. On serving plate, spread cheese mixture into 6-inch circle. Top with chili sauce then crab meat. Cover; chill. Serve with crackers. Refrigerate leftovers.
Stir gelatin and hot water until well dissolved. Spoon in sherbet. Stir until gelatin thickens and sherbet is melted. Pour into bowl or individual glass dishes. Sprinkle with marshmallows and spread with whipped topping.
Soak for 3 hours. Drain and bake on low, stirring often.
Mix ingredients. Roll into balls about the size of a walnut. Press with a glass dipped in sugar. Bake at 350° for 12 minutes.
Peel and slice boiled sweet potatoes and arrange in baking dish. Cover with generous portion of brown sugar with slices of butter scattered on top. Sprinkle on the cinnamon, then add the milk. Bake at 350° for 15 minutes.
Brown hamburger, onions, pepper and celery in skillet. Add pimentos, peas, mushroom, tomato soup, salt and pepper. Alternate this mixture with noodles in 3-quart casserole dish. Bake at 350° for 1 hour, Sprinkle grated cheese over top for last 15 minutes.
Stir cornmeal and salt into boiling water. Cook stirring constantly until thick. Continue cooking over very low heat 5 more minutes, stirring continually. Spread 2/3 of the cooked cornmeal on bottom and sides of a deep baking dish. Mix together remaining ingredients and pour into dish. Spread remaining cornmeal over the top of the mixture. Bake in a moderate oven (350°) for 1 1/2 hours.
Mix well. Place sticks in the ends of 6 hotdog wieners. Drop into hot deep fat (350°). Cook until golden brown. Serve hot with mustard or ketchup.
Once you decide on a pan, measure its total volume by pouring in quarts of water. When you've determined the pan's volume, select the recipe proportions you need from the preceding list. Get out the ingredients and you're ready to start.
Mix and beat all ingredients and pour into a large Pyrex dish. Bake at 350° for 35 to 45 minutes. Or put in three 8-inch layer cake pans and bake 30 minutes or a Bundt pan and bake 40 to 45 minutes. Test center with toothpick.
Dissolve jello in hot water. Stir in cream cheese and put in refrigerator until jello begins to thicken. Whip with mixer. Fold in pineapple and pecans. Place in refrigerator until ready to serve.
Brown wings in margarine. Remove from pan. Saute onions and garlic until soft. Stir in mushrooms. Saute lightly. Add water, salt, rosemary and chicken wings. Cover and simmer 20 to 30 minutes or until chicken is tender.
In a skillet, lightly brown chicken breasts and season with salt and pepper. Place in a large casserole dish. Cover with cream of chicken soup, 1 can milk and 2 cans water. Cover and bake for 1 hour at 350°.
Boil 1 can condensed milk for 3 hours, in the can!. Do not open first. Pour into graham cracker crust. Top with Cool Whip. Ready to serve. Caramel can be made days ahead of time.
Boil raisins in water for 10 minutes. Add soda and lard; let cool. Sift flour with salt, cinnamon, cloves, nutmeg and baking powder. Beat eggs; add sugar and milk. Add flour and raisin mixture. Cook in tube pan at 350° for an hour or more (until done).
Combine macaroni, water, butter, onion and salt in a 2-quart casserole dish. Cover. Cook on High 5 minutes, then Low 5 minutes. Stir twice during cooking. Stir in remaining ingredients. Cover. Cook on High 12 to 15 minutes or until macaroni is tender and sauce is thickened and bubbly, stirring every 3 minutes.
Peel potatoes. Slice thin 3 potatoes into greased casserole bowl. Layer 4 slices of cheese, salt and pepper. Repeat potato and cheese layers. Pour approximately 1/2 to 3/4 cup of milk over casserole. Cover; bake at 350° for 1 1/2 hours. Serves 6 to 8.
Heat grill. Cut 14-inch square sheet of heavy-duty foil. Break or cut off tough ends of asparagus. Cut spears into 1 1/2 to 2-inch pieces. Place asparagus and potatoes in center of foil. Sprinkle with salt and thyme. In small bowl, combine margarine and lemon peel. Blend well. Drizzle over vegetables. Stir gently to coat. Wrap and seal securely with tight double folds. Place foil packet on gas grill over medium heat on on charcoal grill 4 to 6-inches from medium-high coals. Cook 15 to 20 minutes or until vegetables are tender. Open packet. Stir gently. Serve immediately. Makes 4 (1 cup) servings.
Flatten crescent rolls in a 9 X 13-inch pan, or pizza pan. Bake until done as indicated on can. Cool.
Preheat oven to 350°. Cream shortening and sugar. Add eggs and mix thoroughly. Sift flour, baking powder and salt; add grated rind. Add this to first mixture gradually, alternating with milk or juice. Add 1 tablespoon anise seed, crushed or whole, and geranium leaves. Chill dough. Roll out thinly on a floured board. Cut with cutter dipped in flour. Bake 10 minutes at 350°. For drop cookies add more liquid and drop from teaspoons.
Mix soup and milk. Stir in tuna and add peas. Crush potato chips in mixture. Put 1/4 cup potato chips on top.
Mix cream cheese, sour cream, Cheddar cheese, chilies and onion together. Spread on each tortilla and roll tightly. Each can be cut into bite size. Serve picante sauce on the side for dipping tortilla. May freeze until ready to use.
Blend gently all ingredients. Be sure to use all of juice from fruit cocktail. Pour into ungreased oblong pan. Bake at 350° for 25 to 30 minutes.
Cook and drain macaroni. Fry beef and drain. Cut tomatoes and add lightly fried onion. Cut up cheese in cubes. Add macaroni, beef, onion and tomatoes. Mix 1/2 cheese in mixture and the rest on top. Bake at 350° for 1/2 to 1 hour.
Mix everything except cheese together. Bake at 350° for 1 hour covered. Uncover for last 5 minutes; top with cheese.
Using a 1-quart casserole, cook broccoli in microwave. Spread it out on paper towel to drain (or drain in a fine mesh colander). In same casserole dish, place butter, mushrooms, onion and celery. Microwave until vegetables are tender. Stir in broccoli, soup and cheese. Continue to microwave, stirring occasionally, until cheese is melted and hot. Pour into a chafing dish; serve with chips for dipping.
Butter cake pan with 1/4 stick of butter. Place pie filling in pan. Smooth out. Put pineapple with juice next. Empty dry cake mix on top. Slice butter very thin so that it covers all of cake. Juices will bubble up to cook dry cake mix. Bake at 350° for 30 to 45 minutes.
Let dough thaw until pliable. On a lightly floured board, roll dough out to a 12-inch square. Combine all remaining ingredients except butter in a small bowl. Spread filling mixture over dough. Roll up tightly in a jelly roll. Pinch dough along edge to seal filling in. Slice roll in 8 pieces. Cut each slice in half again, not cutting all the way through. Fan out sides to form butterfly shaped rolls. Place on lightly greased cookie sheet and brush with butter. Let rise for 45 minutes. Bake at 375° for 25 minutes or until brown.
Mix cocoa, vanilla and butter. Mix sugar, flour and salt. Add chocolate and blend. Beat in eggs and pour into well-greased 9-inch pie pan. Bake at 375° for 15 to 20 minutes. Serves 8 to 10.
Beat egg and egg yolks together; add sugar with 1 tablespoon flour in the sugar. Add milk and stir well. Pour into crust and sprinkle with nutmeg. Put in oven until done. Bake at 350°.
In 9 x 13-inch pan, combine sweet potatoes, pineapple and molasses. Combine cracker crumbs, margarine and ginger root until well blended. Sprinkle evenly over top. Bake at 350° for 25 to 30 minutes.
Melt margarine in casserole. Spread 1/2 of stuffing mixture over butter; add a layer of chicken. Slice boiled eggs over chicken; add rest of stuffing mix. Combine soups and broth. Mix well and pour over entire mixture. Bake at 350° for 30 minutes.
Beat the eggs until light. Add to grated sweet potatoes. Gradually add sugar. Stir in milk and rest of ingredients. Place the pudding in a greased baking dish. Bake in a moderate	oven at	350° for about 1/2 hour. Stir it with a spoon. Bake it 15	minutes longer. Serve it with whipped cream, if desired. Makes 6 servings.
Mix all ingredients and pour into unbaked pie shells. Cook at 350° for 30 to 40 minutes. Makes 2.
Cream butter. Gradually add sugar, beating at medium speed of an electric mixer. Add egg, beating well. Combine flour, soda, salt and pumpkin pie spice; add to creamed mixture alternately with applesauce, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in raisins. Spoon batter into a greased and floured 8-inch square pan. Bake at 350° for 25 minutes, or until a wooden pick inserted in center comes out clean. Remove from oven; cool. Spread with Browned Butter Frosting. Cut into squares to serve. Yields 9 servings.
Preheat oven to 350°. Sift first 6 ingredients together, then add all the rest. Mix until moistened; beat 2 minutes at medium speed. Bake in greased and floured 9 x 9 x 2-inch pan about 35 minutes or until done. Cool 10 minutes. Remove from pan. Cool. Frost with Cream Cheese Frosting.
Dissolve Jell-O in 1 cup hot water. Add pineapple (juice and fruit), mashed bananas, strawberries and nuts. Pour half of mixture into a dish (9 x 13-inches) and firmly chill. Spread sour cream on firm Jell-O. Top with remaining Jell-O mixture and chill until firm. Serves 12.
Cook sausage, onion, green pepper and garlic until meat is brown and vegetables tender. Drain off excess fat. Add tomatoes, tomato paste, 1/2 cup water, salt, pepper and oregano. Stir in cooked ziti. Turn half the ziti mixture into 2-quart baking dish. Top with half cheese. Add remaining ziti mixture. Bake at 350° for 25 minutes. Top with remaining cheese. Heat 5 minutes more. Serves 6 to 8.
Mix all dry ingredients. In separate bowl, mix shortening, milk, and flavoring; add in the dry mixture and mix well. Beat in the eggs; pour into 2 greased and floured pans and bake at 350° until done.
Pour boiling water over quick oats. Mix. Let stand 20 minutes in a bowl. Cream butter, brown sugar and white sugar. Beat 2 eggs until foamy and combine. Then add flour, soda, cinnamon and salt. Add this mixture to oats. Bake 30 minutes at 350°.
In a large bowl, sprinkle sugar over apples. Let stand 30 minutes or until juicy. Stir in eggs, flour, baking soda, cinnamon and 3 tablespoons wheat germ until well blended. Turn into 8-inch square baking pan. Sprinkle with remaining wheat germ. Bake in 375° oven 30 minutes or until toothpick inserted in center comes out clean. Cool on rack or serve warm.
Pour olive oil in center of a 12-inch frying pan. Place pats of butter around oil. Heat slowly to cooking temperature. Combine bread crumbs and cheese. Wash and pat dry the chicken. Coat with seasoned flour. Dip in eggs. Coat with seasoned bread crumb mixture. Set aside on waxed paper or rack. Repeat for all pieces. Let stand in refrigerator 2 to 3 hours. Place all pieces in frying pan at the same time; fry to golden brown. Pour sauce over chicken just before serving. Yields 6 servings.
Mix together oleo, sugar, brown sugar, vanilla and eggs. Sift together flour, baking soda and salt; stir into first mixture. Add chocolate chips and nuts. Drop on ungreased cookie sheet. Bake until light brown. Cookie will be soft. Bake at 375° about 8 minutes.
Mix together sugars and corn syrup. Bring to a boil over medium heat, remove from heat and stir in peanut butter, cornflakes and peanuts. Spread into 9 x 13-inch pan; drizzle melted chocolate chips over the top.
Layer 1: Spread in oblong glass dish: beans and taco mix (mixed well).
In small saucepan over medium heat, cook pineapple and orange syrups with cornstarch, stirring constantly, until thickened. Cool slightly. In a large bowl, combine yogurt, sugar and vanilla. Add cooled mixture. Stir in pineapple, orange segments, grapes, bananas and apple. Cover; refrigerate 4 hours or until completely chilled. Makes twelve 1/2-cup servings.
Saute sausage in skillet until brown; drain off excess drippings. Add onions, jalapeno peppers and green pepper. Saute until onion is transparent. Add macaroni, tomatoes, sour cream, milk, sugar, chili powder and salt. Cover. Simmer for 20 to 25 minutes or until macaroni is tender. Yields about 8 servings.
Drain shredded zucchini by gently pressing between layers of paper towel. Combine zucchini and next four ingredients. Set aside. Combine mayonnaise and remaining ingredients. Add to zucchini mixture and toss gently. Cover and chill at least 1 hour. Serves 6.
Boil and debone chicken. Pull chicken apart in small pieces. Mix soups, Ro-Tel and broth; mix well. Cover bottom of casserole dish with crushed Doritos. Layer 1 cup chicken, half of onions, half of soup mixture and half of cheese. Repeat layers and top with remaining cheese. Bake at 400° for 35 to 45 minutes.
Mix sugar-free jello (dry) with oranges, pineapple, bananas and strawberries. Mix pie filling with all ingredients and keep in the refrigerator until ready to serve.
Cook broccoli according to directions and drain. Mix all ingredients together in order given and put in a 8 x 8-inch pan. Bake at 350° for 45 minutes.
Preheat oven to 400°. Place chicken in shallow baking pan. Sprinkle with teriyaki sauce and rub into chicken. Season with garlic powder, parsley flakes, salt and pepper. Cover with foil; bake for 1 hour and 20 minutes before serving. Brush butter onto chicken and bake, uncovered, for remaining 20 minutes.
Mix and put in freezer for 3 days. Stir 2 times a day. Mix slush mix with 7-Up. Serve.
Melt margarine in a large skillet. Saute green pepper and pimento until tender. Add flour and blend thoroughly. Add milk, cook and stir until thick. Add crab meat, salt and pepper and heat thoroughly. Stir in beaten egg yolks until well blended. Serve over hot rice.
Stir all ingredients until well blended. To serve, add 1/4 cup chocolate mix to 2/3 cup hot water. Yield: 3 quarts dry mix.
Saute onion and pepper in oil. Stir in flour; add soup and milk and heat until thickened. Add ham and lemon juice; mix well and pour into baking dish. Sprinkle cheese on top. Roll out 4 to 5 biscuits flat and cut out centers with a small cutter. Arrange large pieces on top of ham mixture; fill in between large biscuits with small center pieces of biscuit. Bake at 400° for 15 minutes. Reduce to 350° and cook until biscuits are done.
Mix ingredients together and pour into two frozen pie crusts. Cook at 325° for 45 minutes.
Mix all ingredients together and chill. Melt in double boiler 1/3 to 1/2 block paraffin wax, 1 large package chocolate chips and 1 large package milk chocolate chips. Take out preparation and roll into walnut-sized balls. Dip candy into chocolate mixture and place on wax paper.