HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown ground beef and onion; drain. Cook macaroni; drain. Mix all ingredients together, except cheese. Pour into buttered dish and bake at 350° until thick (about 30 minutes). Top with grated cheese and melt in oven.
Combine first 4 ingredients in a bowl; stir well. Add carrot and next 4 ingredients; toss gently. Line each pita with 1/2 cup lettuce; fill each with 1/2 cup tuna salad. Serves 4. Contains 194 calories; 6.2 grams fat.
Mix all ingredients together. Simmer 20 minutes. Can; process in hot water bath for 20 minutes. Freeze if desired.
Mix dry ingredients; dissolve yeast in 1 cup warm water and add to flour with rest of water. Mix and knead. Raise to double. Roll about 13 x 17-inches (large cookie sheet). Raise to double. Prick all over with fork before baking. Bake at 350° for 30 to 40 minutes. Take from oven and brush with oleo. Cool.
Combine all ingredients. Top with grated cheese in covered casserole. Bake 45 minutes at 350°.
Cook green beans; cut in 1/2 or 1/3. Toast pine nuts. Mix vinegar, oil, garlic, salt and pepper until well blended. Toss with beans in the dressing and add the cheese and nuts. Separate the leaves of radicchio. Wash and dry. Arrange on salad plates and spoon the bean salad on top.
Preheat oven to 400°. Boil potatoes; mash when cooked. While potatoes are hot, add suet, sugar, salt, raisins and flour (in that order). Roll out thin on floured surface.
Mix the day before the salad oil, wine vinegar, honey, pickle relish, pepper and garlic salt.
Boil potatoes until tender. Drain and cool. Drain mushrooms. Slice mushrooms, olives and red onion. Add mustard, mayonnaise, olives, mushrooms and onion to potatoes and stir. Add chopped, boiled eggs and pickle relish. Refrigerate.
Brown hamburger in the microwave and drain. Cook onion until tender in the microwave with olive oil and celery. Place hamburger in crock-pot. Add remaining ingredients. Stir everything together in the crock-pot and taste. If it seems too sweet, add a little more vinegar. If it seems a little sour, add a little brown sugar. Cook in crock-pot until the olive oil comes to the top. Spoon off as much oil as you can. This should serve a lot of people. It freezes well. If you have a small group and you decide to make half the amount, leave out the Not So Sloppy Joe sauce and put in half of everything else.
Defrost potatoes. Combine butter, salt, pepper, onion, soup, sour cream and cheese. Mix thoroughly. Pour over potatoes into 3-quart (greased) casserole. Mix 1/4 cup butter and corn flakes; sprinkle over top. Cover and bake at 350° for 45 minutes. Serves 8.
Place peaches, cornstarch and sugar in a saucepan. Bring mixture to a boil and set aside. In a 9 x 12 baking dish, cut butter into chunks and place on the bottom of dish. Pour mixture into the baking dish. Take biscuits and pinch them into small pieces. Cover top of mixture with biscuit pieces. (Do not dunk under mixture.) Place in oven and bake at 375° until biscuits are brown.
Preheat oven to 325°.	Grease and flour an 8 1/2 x 4 x 2 1/2-inch loaf pan. Set aside. Sift together flour, soda and salt. Add	sugar,	eggs, oil and buttermilk. Stir to blend. Fold in bananas and nuts.
Put in chicken broth, after it comes to a boil, the celery and onion; boil for 5 minutes. Thicken with cornstarch. Add bean sprouts, chicken, mushrooms, soy sauce and Chun King brown sauce. Heat through and serve with rice and noodles.
Put softened cream cheese in bottom of pie plate. Top with chopped onion, taco sauce, cheese and sliced olives. Heat in microwave, uncovered, for 14 minutes. Let cool a little, then serve. Be careful you don't burn your tongue.
Beat all ingredients together in large bowl. Pour in unbaked pie shell. Bake for 1 hour at 375° or until firm.
Mix milk and sugar well and cook until mixture forms a soft ball in water or candy thermometer. Remove from heat. Stir in peanut butter, chopped nuts, vanilla and marshmallow cream. Beat until smooth. Spread in buttered cookie sheet. Cool; cut in squares.
Cook potatoes; cool and dice. Fry bacon; drain. Brown onions in bacon fat until lightly browned. Blend in flour, sugar, salt, celery seed and pepper. Cook over low heat until smooth and bubbly, stirring constantly. Remove from heat. Stir in vinegar and water. Heat to a boil, stirring constantly. Boil 1 minute. Stir in potatoes and crumbled bacon. Makes 6 to 8 servings.
Saute in a frying pan with a little oil the green pepper, celery and onion. Cook the egg noodles according to package directions. Cook the hamburger and drain. Combine soups and salt and pepper. Combine all ingredients together, pouring into the soup mixture, except for the cheese. Mix together and pour in a greased baking dish. Add the Cheddar cheese on top of mixture. Cover with foil. Cook for 45 minutes to 1 hour at 350°. Remove the foil for the last 10 minutes so the top will brown. Very good!
Dissolve Jell-O in boiling water; add cold water. Set aside. Follow mixing and baking instructions for the cake mix. In a chilled deep bowl, mix Dream Whip, pudding and milk, 3 to 8 minutes. Cool cake 20 to 25 minutes. Make holes with a fork and pour Jell-O into holes. Frost with Dream Whip mix.
Set oven to 400°. Mix sugars, shortening, margarine, vanilla and egg in large bowl. Stir in flour, baking soda and salt. Mold 2 level teaspoons of dough around each star. Place dough about 2 inches apart on ungreased cookie sheet. Bake until light brown, 6 to 7 minutes.
In a skillet, brown meat and onion. Add corn and tomato soup. Cook potatoes and mash. Put all ingredients except potatoes in casserole and spread mashed potatoes on top and spread egg yolk on top. Bake at 350° for 20 minutes or until done.
Soften butter or oleo in microwave. Add sugar and mix well. Add eggs and flour. Mix well. Add buttermilk, dash of nutmeg and vanilla. Pour in pie shells and bake at 350° for 45 minutes.
Pour hot pudding into medium size bowl. Stir in sour cream until blended. Gradually stir in milk until smooth. Cover surface of pudding with plastic wrap to prevent skin from forming. Refrigerate for 4 hours or overnight. Serve with fresh fruit.
Preheat oven to 350°. Cook broccoli and rice according to package directions. Combine ingredients and pour into a greased casserole dish. Bake for 30 minutes or until bubbly. Yield: 8 servings.
Mix the last 4 ingredients; then sift in 10x sugar. Mix and form into a ball. Roll into 1-inch balls and place in refrigerator. (If mixture gets too soft to work with, refrigerate for 20 minutes.) Remove balls from refrigerator and coat in melted chocolate; then roll in crushed peanuts.
Mix first 6 ingredients. Be sure to drain canned beans. Mix oil, vinegar, sugar, salt and pepper. Pour mixture over mixed beans. Toss, refrigerate, covered, until ready to serve.
In a large bowl, toss together first 4 ingredients. Set aside for 15 minutes. In another large bowl, combine flour, baking powder, egg and milk. Blend well. Add flour mixture to chicken mixture. In a large frying pan, heat 1-inch of oil to 375°. Drop batter by tablespoon into hot oil and fry in batches, without crowding, for 2 minutes, until golden brown. Drain on paper towels and serve with honey mustard for dipping.
Combine 2 3/4 cups flour, yeast, sugar, margarine, salt and hot water in a large mixing bowl. Mix at medium speed for 2 1/2 minutes, scraping sides and bottom of bowl. Add 1 cup flour; beat on high 1 minute. Work in remaining flour with a wooden spoon.
Mix all ingredients together. May be made ahead of time. Mix well before serving. Serve with taco chips or burritos.
Combine beef, onion and celery in a large skillet. Cook until meat is browned. Drain off grease. Add next 8 ingredients and bring to a boil. Cover, reduce heat and simmer 15 to 20 minutes, stirring occasionally. Cut pocket bread in half. Fill each half with 1/3 cup of the meat mixture. Yields about 8 sandwiches.
Combine the first 6 ingredients. Stir in remaining ingredients. Cover and chill. Makes 5 cups or 5 servings.
Cook macaroni. Add rest of ingredients and stir well. Let set overnight. You may have to add more dressing.
Mix all ingredients in a large bowl. Pour into 2 loaf pans. Bake at 325° for 1 hour.
Boil the potatoes. Drain and mash. Add rest of ingredients; mix until fluffy. Pour into greased dish. Bake at 350° for 1 hour or until firm when knife comes out clean. Add marshmallows on top and brown.
Melt cheese. Add Bisquick and sausage. Make small balls. Freeze on cookie sheet. Can be put in a bag and kept until ready to bake. Bake at 375° until brown and crispy, approximately 10 to 15 minutes.
Combine the first 3 ingredients, then blend in the Cool Whip. Sprinkle a few chopped pecans in the bottom of the crusts. Pour in milk and fruit mixture and chill.
Rinse and pat dry the meat. Put in the bottom of a heavy roaster or slow cooker. Salt and pepper to taste. Layer the vegetables in order given. Mix together the brown sugar, cornstarch and tomato sauce. Pour over ingredients in cooker. If using slow cooker, cook on medium to high heat for 5 to 6 hours. If using the oven, place in 275° to 300° oven for 4 1/2 to 5 hours.
Always skin chicken. Get lard or oil hot in iron skillet. Salt and flour chicken. Put into hot oil and turn on medium heat. Turn often. Cook until tender and golden brown, 30 to 40 minutes. Remove chicken and put on paper towels to drain. Pour up all but 1/2 cup of the oil and the crunchies. Sprinkle 1/4 cup flour in drippings and stir as it browns. Add 2 to 2 1/2 cups milk slowly, using wire whisk. Add salt and pepper, if you like it. Cook until gravy thickens.
Pound chicken breast with meat mallet. Sprinkle with lemon pepper. Put in dish and pour bottle Italian dressing over the chicken. Marinate for a few days. Cook on grill until done.
Mix chicken, broth, mushrooms, celery, onions and carrot. Stir together water and flour or cornstarch. Mix vegetables and flour. Mix together and cook gently until mixture thickens. Add cubed chicken. Keep warm.
Lightly grease 2 (9 x 5-inch) loaf pans. Preheat oven to 325°. Sift flour with salt, baking powder, soda and spices, then set aside. In large bowl with electric mixer at medium speed, beat sugar with butter just until blended. Add eggs, one at a time, beating well after each one. Continue beating until light and fluffy. Beat in pumpkin. At low speed, beat in flour mixture until combined.
Cover potatoes with water; simmer until done. Peel and cut in bowl. Add sugar, eggs, milk, salt, vanilla and margarine; beat with a mixer until smooth. Put mixture into a 2-quart greased casserole. Cover with topping; bake, uncovered, at 350° for 30 minutes.
Toss apples with 1 teaspoon lemon juice in a medium size bowl. Add cabbage, pineapple tidbits and raisins. Set aside. Combine remaining ingredients in small bowl, mixing well. Pour over cabbage mixture; toss gently. Chill 1 to 2 hours before serving.
Mix crab, cream cheese, lemon juice and onion in a quart casserole. Add cheese to top and bake 20 minutes at 350° or until cheese is bubbling. Serve with toasted wheat crackers.
Combine first 6 ingredients, 3/4 teaspoon salt and 1/8 teaspoon pepper. Prepare pastry to line an 8-inch pie plate. Fill with meat mixture. Bake at 350° for 35 to 40 minutes. Toss cheese with Worcestershire sauce; sprinkle atop pie. Bake 10 minutes more. Remove from oven; let stand 10 minutes before serving. Trim with pickle slices if desired. Serves 6.
Mix flour and whipping cream together and pour over corn. Put in oven at 350°; stir 2 to 3 times during baking. Bake 45 minutes to 1 hour.
Cream sugar and butter. Add sour cream, baking soda and vanilla. Then mix in 2 eggs and 1 cup flour at a time. Pour into greased tube pan or two loaf pans. Bake at 325° for 1 1/2 hours.
Preheat oven to 350°. Butter 2 (1-pound) loaf pans. Sift the measured flour together with the baking powder, soda and salt. Stir in the chopped Macadamia nuts.	In a separate bowl, cream softened butter and the brown sugar.	Stir in the eggs; beat until mixture is smooth. In this order, stir in 1/2 of the flour-nut mixture, the pineapple and juice and remaining flour-nut combination; blend thoroughly. Divide batter	into prepared pans. Combine sugar and cinnamon; sprinkle over batter in each pan. Bake for 50 to 60 minutes, or until bread tests done. Let cool for 5 minutes, then turn out onto cake rack. Makes 2 (1-pound) loaves.
Grease and flour 8 x 12 x 2-inch pan. Blend sugar, flour, salt and soda. Combine cocoa, oil and vanilla. Add blended dry ingredients and mix well. Grind beets before measuring, then add with beaten eggs to batter mixture. Mix well. Bake at 350° for 25 minutes.
Mix cream cheese and jalapenos; spread on soft tortillas. Roll tortillas; cut into bite-size pieces. Heat in oven until soft. Enjoy!
Combine all ingredients, except strawberries. Beat 3 minutes; fold in strawberries. Pour into 3 greased and lightly floured 8-inch layer pans or a 13 x 9 x 2-inch pan. Bake at 350° until done, 30 or 40 minutes.
Cut carrots crosswise into 1/4-inch thick pieces. Drop in saucepan containing a small amount of boiling water and boil about 5 minutes. Add marmalade. Cook until tender. Thicken remaining liquid with cornstarch.
Sift together flour, sugar, cocoa, baking soda and salt. Set aside. Heat butter, oil and water; bring to a boil and add to dry mixture. Whisk together eggs, buttermilk, cinnamon and vanilla. Add the whisked mixture in with primary mixture. Bake in 11 x 18 pan lined with aluminum foil at 375° for 20 minutes or until cake is done.
Mix pumpkin, eggs, sugar and salt together. Add Milnot. Pour into bottom of a 9 x 13-inch dish. Sprinkle cake mix evenly and sprinkle nuts and pour oleo over entire dish. Bake at 350° for 1 hour. Serve hot or cold with Cool Whip.
Mix in large pan. Drop by tablespoon on cookie sheet. Place only 6 to a sheet. Bake 12 to 15 minutes in a 350° oven. Makes approximately 90 to 100 cookies.
Place 1 tablespoon oil in a large skillet; add ham. Cook ham until browned. Repeat with remaining oil and ham. Remover ham from skillet, reserving drippings in pan. Add coffee to drippings in pan; bring to a boil, stirring constantly. Reduce heat and simmer 3 minutes. Serve gravy and ham with hot biscuits.
Wash peppers and slice in rings. Shake out most seeds. Pack into clean hot jars. Place 1/2 teaspoon salt in each jar. Heat enough vinegar to fill jars 1/2-inch from top. Wipe edges of jars and seal. Let set.
Combine flour, baking powder, salt, cinnamon and cloves in a medium bowl; set aside. Cream the butter and shortening. Gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Add lemon and vanilla extracts, beating well. Add dry ingredients alternately with milk, beginning and ending with flour. Spoon into 3 greased and floured 8-inch cake pans. Bake at 375° for 15 minutes or until toothpick comes out clear. Cool in pans 10 minutes. Remove and cool completely. Spread frosting between layers, on sides and top of cake. Press coconut around sides and sprinkle over top. Place rhubarb strips in parallel rows on top. Chill 2 hours before serving.
Stir all ingredients well. Roll into small balls and put on ungreased cookie sheet. Bake approximately 12 minutes at 325°.
Mix together first 5 ingredients, then add last 3 ingredients and mix well. Bake at 350° until done.
Dissolve yeast in warm water and set aside. Mix dry ingredients. Cut in shortening as for pie dough. Stir in buttermilk and yeast mixture. Blend thoroughly and knead lightly. Set at room temperature to rise. Roll out on floured board and cut out like biscuits. Place on greased pan and let rise. Bake at 400° for 12 to 15 minutes.
Boil macaroni in 4 cups of water for 12 minutes. Until water boils away. Set aside to cool. Drain pineapple and oranges, reserving juice. Heat juice and thicken with eggs, flour, sugar and salt. Cook until thick. Cool. Add cooked macaroni to cooled sauce. Cover and refrigerate over night. The next morning add fruit, marshmallows and cool whip. Keeps well up to one week.
Mix in bowl the coleslaw, onion and apples. Add dressing, salt and pepper. Rinse coleslaw dressing bottle with 1/2-inch vinegar to rinse out bottle. Pour over slaw. Cover and refrigerate.
Toss baking mix with cheese. Stir together remaining ingredients. Add to dry ingredients. Bake 55 minutes at 350°.
If using fresh pineapple, slice and dice into 1/2-inch wedges. Rinse and stem strawberries. Just before serving, combine sugar, lemon and orange juice and curacao in punch bowl. Stir to dissolve sugar completely. Stir in champagne, wine and club soda. Add ice ring if desired, then pineapple and strawberries. Makes about 5 quarts.
Melt butter in large Dutch oven. Add beef, onion, garlic and bay leaves. Cook over high heat, stirring to break up large pieces, until beef loses its pink color. Add remaining ingredients. Simmer, uncovered, for 3 hours. Discard bay leaves. Serve over spaghetti and offer side dishes of beans (either red kidney or chili beans), grated American cheese and chopped green onions, to be added as each person wishes.
Combine all ingredients, except ham. Spread this mixture evenly on one side of each ham slice. Roll up (long way) and pin with toothpick. Cover and chill. Carefully slice each roll into 1/2 inch pieces. Yield: 4 dozen.
Place chicken in baking dish. Add seasonings to taste. Cover with tomato sauce. Sprinkle lots of Parmesan cheese on top. Cover and bake.
Beat cheese until smooth. Gradually beat in sugar. Blend in sour cream and vanilla. Fold in Cool Whip. Chill 4 hours. Garnish with strawberries.
Place all ingredients in container of electric blender. Process until smooth. Serve immediately. Yield: 5 cups (about 72 calories per 1/2-cup serving).
Cut sausage in 1-inch pieces. Cut potatoes in quarters. Cut onion in 1/8-inch slices. Put cut meat and vegetables in a 9 x 13-inch glass dish. Sprinkle salt and pepper over all. Add oil and toss. Cover with foil and bake at 425° for 45 minutes. Uncover and stir in sour cream and peas. Bake, uncovered, 10 minutes. Stir and serve.
Boil chicken breast. When done, take out. Pull chicken off bone. Put crescent rolls in and roll up as you would regular crescent rolls. Place in a Pyrex or Corning dish. Heat broth, soup and cheese together and mix well. Pour over crescent rolls and place in oven. Use instructions on roll can to cook by. When browned on top, take out and serve.
Mix and sift flour, baking powder, soda and salt. Beat shortening until creamy. Add sugar gradually and continue beating until light and fluffy. Add eggs one at a time, beating after each addition until fluffy. Add nuts and beat well. Stir in vanilla. Add flour mixture and alternate with bananas and milk a small amount at a time, beating after each addition until smooth. Turn into a well-greased 8 x 8 x 2-inch cake pan. Bake at 350° until done, about 55 minutes.
Cook zucchini and onion in butter until tender. Stir in parsley and spices. Blend together eggs and cheese and stir in vegetable mixture. Separate crescent triangles and place in an ungreased 11-inch quiche pan. Press over bottom and up sides. Pour in egg-vegetable mixture. Bake at 375° for 18 to 20 minutes. Let stand 10 minutes before serving.
Mix dip ingredients and refrigerate at least 4 hours. Hollow out the bread to contain the dip. Cut bread into bite-sized pieces and place on plate around bread. Just before serving, pour dip into bread cavity. Dunk and enjoy.
Mix all ingredients. Place in a greased casserole. Bake at 350° until potatoes are done.
Preheat oven to 350°. Sift flour and salt onto wax paper. Beat together margarine, sugar, egg and vanilla in large bowl until well mixed. Blend in flour mixture. Stir in chocolate pieces. Shape dough into logs, 2 x 1/2-inch. Place on ungreased cookie sheet. Bake 12 to 15 minutes or until cookies are set. Cool on wire racks. Dip ends of cookies into chocolate coating. Lightly sprinkle on the sprinkles.
Heat oven to 350°. Bake chicken for 20 to 25 minutes. While chicken is baking, heat soup, milk, water and rice until blended. Place chicken in pan so they lay flat and then pour soup mixture over chicken. Spread a thin layer of cheese on top and bake for 20 to 25 minutes.
Let cream cheese set out until soft. Beat with fork or mixer until smooth. Slowly add drained crushed pineapple, 1 cup pecans, green pepper, onions and salt. Mix well. Pour half of remaining pecans on piece of wax paper. Roll and press half the mixture in shape of a ball. Repeat with other half of pecans and mixture. Makes 2 balls. May freeze.
Combine sugar and shortening. Beat until well blended. Add eggs, one at a time. Blend well. Add soda to buttermilk and add to mixture, beginning and ending with flour. Add orange peel. Add coconut, nuts and dates. Bake in tube pan that has been well-greased and floured or sprayed with Pam. Bake at 350° until light brown.
Mix water, rice, onion and soups together. Pour in bottom of 9 x 13-inch glass pan. Layer chicken breasts on top of mixture. Drizzle the melted margarine on top. Sprinkle on a little paprika. Bake, uncovered, at 350° for 1 1/2 hours. Makes 6 servings.
Preheat oven 375 degrees. Brown cut-up hot dogs in a small amount of the bacon grease. In a large bowl add the hot dogs, beans, bacon crumbs, bacon grease, onion, mustard, ketchup, and brown sugar. Mix well. Pour into a casserole dish. Cook 20 minutes (no longer).
Mix flour, baking powder and sugar; add milk. Mix and pour in deep baking dish in which the butter has been melted. Pile the fruit on top and bake at 325° for about 1 hour or until golden brown on top.
Soak potatoes in water for 10 minutes. Drain and squeeze dry in kitchen towel. In a large bowl, combine all ingredients except oil. Mix thoroughly. Pour oil in large skillet to depth of 1/8-inch. Place on medium heat. For each pancake, pour 1/2 cup mixture into pan. Flatten lightly. Cook 8 minutes until crispy and brown, turning once. Serve with sour cream and applesauce, if desired. Makes 12 servings.
Cream butter and sugar. Add vanilla, lemon extract and eggs. Beat well. Stir in flour, soda and buttermilk. Batter is very stiff. Place in greased and floured loaf pan. Bake at 375° for 45 to 55 minutes. Serve warm.
Mix the first 3 ingredients into crumbs. Reserve 1 cup crumbs. Pour water, syrup and soda over the crumbs in the bowl. Pour into a 9 x 13-inch pan. Cover with the reserved crumbs. Bake at 350° for approximately 50 to 60 minutes. Test with toothpick to be sure not to overbake.
Place chicken in Dutch oven. Salt and paprika to taste. In large bowl, mix soup, wine and mushrooms and pour over chicken. Cook uncovered in oven at 350° for 1 hour and 15 minutes. Remove chicken and add sour cream to sauce. Place sauce over medium to low heat and simmer until well heated. Serve rice with chicken and use sauce as a gravy.
In a large mixing bowl, put the cake mix. Blend in oil, eggs and 7-Up, beating a little after each addition. When all is blended, fold in dry pistachio pudding mix, nuts and coconut. Pour into a Bundt cake pan. Bake for 45 minutes at 350°. Frost with Cover Up Frosting after the cake has cooled.
Remove all bones and skin from fish. Cut fish into small chunks and mince in food processor or blender. While blending, add flour and salt, then gradually add cream and milk. Dough should be light and fluffy. Add spices. Form mixture into small flat cakes and brown in greased pan until golden on both sides.
Combine first 6 ingredients; stir well. Add vegetables; cover and marinate in refrigerator several hours or overnight.
Cream sugar and eggs. Add 2 cups flour and 1 teaspoon soda. Stir in 2 cups fruit cocktail, until well blended. Pour into a greased 9 x 13 x 2-inch pan. Sprinkle 1/4 cup brown sugar and 1/2 cup chopped nuts on top of batter. Bake 40 minutes at 325°.
Fry bacon until crisp. Drain on toweling and crumble. Pour off all drippings except 1 tablespoon. Add onion, green pepper and hominy. Cook gently. Stir often until onion is yellow. Beat eggs and add pepper. Pour over hominy mixture. Sprinkle with bacon. Cover and cook gently until eggs are set. Sprinkle with cheese. Cover and let stand off heat until eggs are done and cheese melts.
Score steak in crisscross pattern on both sides. Combine ingredients in shallow pan. Marinate, covered, for several hours or overnight. Turn occasionally. Grill or broil as desired.