HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook macaroni according to package directions. In large frying pan, cook ground beef, green pepper, onion, celery and mushrooms until vegetables are tender and meat is browned; drain off fat. Add crushed tomatoes, beef bouillon cubes, salt and pepper to taste. Mix in cooked macaroni and simmer on low 15 to 20 minutes.
Prepare cake mix according to package directions. Cool and cut cake into 2 layers. Combine all remaining ingredients, except pie filling. Frost cake with mixture. Top frosted cake with pie filling.
Brown chicken in small amount of oil. Mix rice and rest of ingredients except parsley in 9 x 9-inch pan. Put chicken on top of rice and sprinkle with parsley flakes. Bake 1 hour at 350°.
Sift together first 4 ingredients and set aside. Put water, margarine, oil and cocoa in sauce pan and mix well. Bring to a boil; pour over dry ingredients, mix well and set aside. Mix buttermilk, eggs and vanilla. Gradually add to the chocolate mixture. Pour into a greased and floured 9 x 13 ijnch pan. Bake at 350 degrees until done Test with a toothpick for doneness. Frost while warm. Cool and cut into squares.
Put 1 can Hershey's syrup in pan. Break candy bars and put in syrup to melt. Let melt and add other can of syrup and let cool. Cream sugar and Crisco.	Add eggs and chocolate mixture. Add soda to buttermilk and add to batter alternately with flour. Add vanilla. Bake in	tube pan for 1 hour at 350°.
Mix sugar, cinnamon and salt. Pour over apples and mix. Add melted butter. Mix thoroughly so all apples are coated. Put in a 9-inch square pan.
Cream margarine, egg and sugar. Add dry ingredients and mix well. Shape into small balls and roll in granulated sugar in small bowl. Place on ungreased cookie sheet, bake for 10 minutes in preheated 375° oven. Makes approximately 50 cookies.
Mix butter with 2 2/3 cups coconut. Press in 9-inch pie pan. Bake at 300° for 15 to 20 minutes or until brown. Cool.
Boil ribs for 45 minutes and drain. Place ribs in baking pan and cover with sauce. Bake at 350° for 20 minutes on one side; turn and repeat on other side.
Drain all fruit, except pineapple. Mix pineapple, bananas and lemon juice together. Add the rest of the ingredients. Stir well and keep refrigerated.
Season chicken with your favorite seasoning blend (Cajun, Creole, etc.). Spread light coating of mustard on one side of chicken. Heat olive oil in skillet. Peel potato and grate. Pat grated potato onto mustard side of chicken. Place chicken in hot skillet, potato side up. Cook 3 to 4 minutes. Flip chicken another 3 to 4 minutes. Flip again and cook until chicken is done.
Melt butter in large saucepan. Saute vegetables until limp; do not brown. Stir flour into vegetables and continue stirring over low heat until flour expands. Add chicken broth, stirring constantly, until thickened. Simmer 5 minutes. Blend in cheeses and beer, stirring until cheese melts. Add seasonings and simmer 10 minutes. Serves 6 to 8.
Mix cake according to the directions on the box. Make Jell-O using 1/2 the amount of water called for. Mix the pudding according to directions. Bake cake at 350° for 45 minutes. Let cool, then poke holes in top of cake with a fork. Pour the Jell-O over the cake, filling the holes. Spread the pudding over the top of the cake and cover with Cool Whip.
Preheat the oven to 350°. Grease an 8 x 2-inch round pan and set aside. In the bowl of an electric mixer, sift together the flour, sugar, baking soda and salt. Set aside.
Spread 1 cup of stuffing mix in the bottom of a 9 x 13-inch pan. Combine all remaining ingredients, except reserved stuffing and spread on top. Sprinkle top with remaining stuffing mix. Bake at 350° for 30 to 40 minutes.
In small mixing bowl, combine first 5 ingredients; beat until smooth. Spread over the tortillas. Sprinkle with onion. Top with turkey and spinach. Roll up tightly jellyroll style. Serve immediately. Yield: 10 servings (I cut in half).
Spread cookie dough in a pizza pan and bake at 325° for 10 to 12 minutes. Let cool. Mix cream cheese, sugar and vanilla and spread on top of cookie dough. Top with fruit and nuts.
Cook vegetables until tender (approximately 10 minutes). Combine sour cream and chicken soup; mix well and set aside. Mix stuffing and melted butter; reserve 1/3 cup for topping. Drain veggies and add soup mix and stuffing. Mix well. Pour mix in greased 13 x 9-inch pan. Sprinkle crumbs on top. Bake at 350° for approximately 30 minutes.
Simmer onion and celery in 2 cups broth 15 minutes until almost clear. Mix all ingredients in casserole dish (9 x 13-inch). Bake at 350° for 30 minutes.
Prepare macaroni and cheese dinner. Increase the milk to 1/2 cup. Put half of the mix in a casserole. Chop up corned beef and spread over top of cheese mix. Put Swiss cheese slices on the meat. Put drained sauerkraut over the cheese and put remaining macaroni dinner on top and bake for 25 minutes in oven at 350°.
To make an ice ring for the punch, use a tube pan and fill halfway with water. Freeze, but before it is totally frozen, decorate with strawberry leaves and pieces of fruit. When needed, remove ice from pan and you will have a beautifully decorated ice ring.
Place yeast in a small bowl with warm water. In an extra large bowl put oats, boiling water, molasses, shortening and salt. Cool this to lukewarm. Stir yeast and add beaten eggs, mixing well. Add flour, 2 cups at a time, mixing well. Add a little more flour if it feels too thin. Grease top of the mixture and let rise for 2 hours. Shape into rolls and place in a greased 9 x 13 pan. Let rise in a warm place until double in size. Bake in a 400° oven for 20 minutes or until golden brown. Yummy!
Mix apples, sugar and cinnamon in a 8-inch square pan. Put pecans over apples. Mix margarine, brown sugar and flour. Put over apples and nuts. Bake at 350° for 1 hour. Cool and cut in squares.
Cut chicken breasts into bite size pieces. Dip into beaten eggs and then roll into bread crumbs. Fry in hot oil until lightly brown. Serve hot with any flavor dressing.
Bring sugar and 2 1/2 cups water to a boil. Add pineapple, frozen orange juice and 1 can water (use the can from your frozen orange juice to measure water). Mix real good. Let mixture cool somewhat before adding bananas. Freeze.
Slice venison into strips 3/8-inch thick to ensure total saturation of meat while marinating.
Drain pineapple; save juice. Drain other fruit, but do not save juice. Stir 1 1/2 cups pineapple juice into pudding mix. Add 1 tablespoon lemon juice. Bring to a boil; cook until thick. Let cool and pour over fruit.
Brown onions in half of margarine. Add to remaining ingredients, except Ritz crackers. Pour into buttered casserole dish. Put Ritz crackers on top. Bake at 350° for 30 minutes or until done.
Best to double first 5 ingredients. Mix all together well. Press 1/2 in bottom of 9 x 13-inch pan. Add 1/2 gallon ice cream, then spread remaining half on top. Keep frozen.
Mix together ingredients and add to chopped apples. Bake 1 hour at 350°.
Brown sausage and ground beef, drain. Put in mixing bowl. Add cheese and oregano mix. Add tomato sauce. Spread on slices of party rye. Bake at 400° for 15 minutes. Serve hot. This can be prepared ahead of time and refrigerated or frozen.
Melt margarine and mix with dressing. Line greased 2-quart casserole with 2/3 of the dressing. Place chicken over this. Mix soups and broth together; pour over chicken. Top with remaining dressing. Bake at 350° for 30 minutes.
In medium bowl, combine crabmeat, celery and nuts. In small bowl, mix chili sauce, mayonnaise, 2 tablespoons lemon juice and salt. Pour over crab; toss. Refrigerate. At serving time, skin, pit and slice avocados. Dip into 6 tablespoons lemon juice. Arrange crab salad on serving dish; garnish with avocados. Makes 6 servings.
Bake cake mix as directed on box. Drain pineapple. Retain juice and mix with sugar, bring to a boil. Boil until the sugar dissolves. Poke holes in the baked cake (using the handle of a wooden spoon works well). Pour the juice into the holes. Spread the crushed pineapple on top of the cake, then add the cooked pudding. Cover with foil and refrigerate overnight or at least 3 hours. Spread with Cool Whip and sprinkle on coconut, if desired.
Boil chicken until tender. Cook broccoli until soft. Blend mayonnaise, lemon juice, soups and curry powder. In 9 x 13-inch baking dish, layer broccoli, chicken, mayonnaise mixture, croutons, butter and cheese. Bake at 325° for about 25 minutes.
Boil rice until ready; when rice is ready, fry the rice in a skillet. Add bean sprouts and fry onions separately (from the rice). Then scramble the eggs and cook them in skillet, with the bean sprouts and onions. When everything is prepared, including the fried rice, set all of the cooked ingredients on the side. Now you are ready to cook the sausage (Sloppy Joe-style). When the sausage has been thoroughly cooked (well done), mix the sausage in with the rice, onion, eggs and bean sprouts. Then re-cook all of the ingredients at a low flame. When the Sausage Foo Yung appears to be ready, you might want to spice it up with your favorite seasonings; but it might be better to leave it as it is (to keep that Chinese flavor).
Combine popcorn and almonds in a large bowl. In 4 cup measuring cup, combine brown sugar, margarine, corn syrup and salt. Microwave on High for 2 minutes; stir. Microwave 2 to 3 minutes longer until mixture comes to a rolling boil. Stir in baking soda. Pour over popcorn mix and mix well. Microwave on High for 2 minutes. Spread on foil or waxed paper to cool.
Combine powdered sugar, peanut butter and cream cheese with an electric mixer until smooth. Fold in Cool Whip and pour into pie crust. Top with nuts. Refrigerate. May also be frozen.
In large saucepan, combine water and sugar. Bring to boiling, stirring, until sugar is dissolved; boil gently uncovered 3 minutes. Remove from heat. Stir in fruit punch until dissolved. In a blender, combine about 1/2 cubed watermelon and lemon juice; blend until smooth. Repeat with remaining cubed watermelon; stir into fruit punch mixture. Turn mixture into a freezer container. Chill 8 hours or until firm.
Preheat oven at 350°. In a large pan, saut pepper and onions in margarine until tender. Add soups, tomatoes and chicken stirring until well blended. In a 13 x 9 x 2-inch pan, alternate layer of tortillas, soup mixture and cheese, repeating for 3 layers. Bake 40 minutes until hot and bubbling.
Cover catfish in water; cook until meat will separate from bone. Remove catfish from stock (reserve stock). Use a 3 gallon pot. Saute onions in oil. Add potatoes and cover with fish stock.
Cook Karo, sugar and cream to a soft ball on candy thermometer. Remove from heat. Add peanuts, coconut and corn flakes. Spread on a 9 x 9-inch pan.
Mix sugar and cornstarch, add cream cheese, beat until smooth. Beat in eggs, then stir in sour cream, lemon peel and juice. Put 3/4 cup into a small bowl, stir in 1/2 cup lemon curd. Pour 1/2 remaining filling into pan. Then pour on curd mixture and then remaining filling on top of that. Bake for 1 hour at 325 degrees. Cool on rack for 20 minutes. Spread with rest of lemon curd, chill and serve.
Cook cake mix according to directions. Pour into three 9-inch cake pans, greased and floured. Bakes in about 10 to 15 minutes.
Mix together flour, sugar, egg, milk and shortening. Add blueberries and stir carefully. Bake in greased muffin pans at 325° for 20 minutes. Makes 16 muffins.
Melt butter and mix with stuffing and seasoning. Saute onion and zucchini 10 minutes or until tender. Mix soup, sour cream and carrots together. In bottom of casserole dish put 1/2 of the zucchini mix, then 1/2 of the stuffing mix, then 1/2 of the soup and sour cream mix. Repeat for 2nd layer.
Preheat oven to 400°. Combine soup, eggs and milk. Stir in muffin mix until blended. Put in 9-inch greased pan. Bake 20 minutes or until lightly browned and toothpick inserted into center comes out clean.
Combine cocoa, sugar, butter or margarine and milk and bring to a boil; boil 1 minute (no longer). Add remaining ingredients. Mix well and drop by spoonful on wax paper. Let cool. Remove with spatula from wax paper. Ready to serve.
Mix first 4 ingredients. Spoon out of bowl with teaspoon. Roll each ball onto sugar on plate. Spread out on a cookie sheet with a fork in a cross. Bake at 350° for 8 to 10 minutes.
Beat the egg whites, cream of tartar and vanilla until bubbly. Add sugar gradually and beat until stiff. Add crackers and nuts. Bake in greased 9 x 13-inch baking dish at 350° for 25 minutes. Cool. Top with Cool Whip and pie filling.
For Foil: Will need 2 large pieces of heavy duty foil. Spray foil with Pam spray.
Cream sugar, egg yolks and butter together, then add to flour, soda, buttermilk, coconut, pecans and vanilla mixture. Fold in 5 egg whites. Grease and flour 3 cake pans and bake at 350° for 30 minutes.
Dissolve gelatin in boiling water. Stir in cold. Chill until slightly thickened. Mix in 1 cup of whipped topping. Stir in 3/4 cup of the strawberries. Pour into pie crust. Chill until firm, about 15 minutes. Whisk pudding mix into milk. Fold in 1 1/2 cups of the topping and rest of the strawberries. Spread over gelatin. Chill until set, about 2 hours. Yields 8 servings.
Preheat oven 350 degrees. Grease and flour cake pan or bread pans. Cream together butter and sugar. Add egg and banana. Add flour, milk and soda. Blend thoroughly, but don't over mix. Fold in nuts. Bake at 350 degrees for 30 minutes. Cool in pan for 10 minutes then remove.
Preheat oil in skillet. Slice cabbage into hot oil. Add diced tomatoes, diced green pepper and celery. Stir all together. Add salt and pepper to taste. Lower heat to low. Let simmer until done, about 30 minutes. Serve hot.
Mix together egg and water; add vinegar and lard. To this add rest of ingredients. Mix until a smooth dough is formed. Makes 5 crusts. Freeze or refrigerate until needed. Bake at 450° for 10 to 12 minutes. When ready to use, thaw and line crust with white of an egg. This keeps it from leaking.
Combine first 3 ingredients in container of an electric blender. With blender on high, add ice cubes, one at a time, processing until smooth after each addition. Serve immediately. Makes about 2 cups.
Brown meat and onion until lightly brown. Add soups and mix well. Put in casserole dish. Put cheese on top of meat mixture. Put Tater Tots on top of cheese. Bake until potatoes are brown.
Brown meat; drain. Add corn, tomato sauce, picante sauce, chili powder and cumin. Simmer, stirring frequently, 5 minutes. Combine cottage cheese, eggs, Parmesan, oregano and garlic salt; mix well. Arrange 6 tortillas on bottom and up sides of greased 9 x 13-inch baking dish. Top with half of meat mixture. Spoon cheese mixture over meat. Arrange remaining tortillas over cheese. Top with remaining meat. Bake at 375° for 30 minutes. Sprinkle with Cheddar cheese.
Slice bananas in a large bowl. Pour can of apricot pie filling to cover bananas. Add thawed frozen peaches and strawberries. Mix and serve.
Mix all ingredients. Pour in 2 1/2 or 3 quart casserole dish. Bake, covered, in 350° oven 35 to 40 minutes. Remove cover and sprinkle with buttered bread crumbs (Pepperidge Farm).	Let brown. Serves 12.
Combine the first 5 ingredients in a mixing bowl. Beat at medium speed until smooth. Drain chilies; gently stir in chilies, tomato and onion. Put in serving bowl; chill. Serve with taco chips. Yields 2 cups.
Mix the first 7 ingredients together. Refrigerate overnight. Just before serving, hollow out middle of loaf of bread. Fill with dip. Cut remaining bread into large cubes and use as dippers.
Mix all ingredients together. This makes enough for several pies. It freezes real well and is a very rich crust, but good!
In double boiler, blend cheese and butter. Add everything else. Heat together (a la fondue). Serve with crackers. This stuff is great! Another recipe from New Orleans dorm roommate. Good for New Orleans Saints football parties.
In medium bowl, toss strawberries with sugar and liqueur or juice. Let stand at room temperature, tossing occasionally, about 30 minutes. With long serrated knife cut cake horizontally into 3 equal layers. Spread half of jam over cut side of bottom layer. Replace middle layer and cover with remaining jam. Add top layer. Cut reassembled cake into 3/4-inch slices. To assemble trifle, line bottom and sides of 1 1/2-quart glass serving bowl with about 2/3 of jam-filled cake slices. Drizzle about 1/4 cup of juice from berries over cake. Spoon half of vanilla custard over cake and spread half of strawberries over custard. Cover with remaining cake slices; drizzle with remaining berry juice and top with remaining custard and berries. Cover trifle and refrigerate up to 6 hours before serving.
Slice bananas into bottom of pie crust. Make pudding according to directions for pie. Pour over bananas. Chill overnight or several hours. Spread whipped topping over pudding. You can also use coconut on top instead of whipped topping. Can also use chocolate pudding instead of vanilla.
Trim off bread crusts. Butter slices and cut in 1-inch cubes. Toss in 9 x 12-inch casserole. Add cheese and diced ham. Beat eggs and blend with milk. Add salt. Pour over bread and cheese. Refrigerate for 12 hours. Bake 1 hour at 350°. Nice with fruit cup and bran muffins.
Combine the first 2 ingredients together well. Sift the next 4 ingredients together and add alternately with the next ingredient. Follow Solomon's advice for making a good boy (Proverbs 23:14). Add the next 3 ingredients. Fold in the beaten yolks and stiffly beaten whites carefully. Bake in a lined 9 x 13-inch pan. Bake at 350° for 35 to 40 minutes.
Heat oven to 350°. Mix soup and milk, reserving 1/2 cup of the mixture. Mix remaining soup mixture, rice, mushrooms (with liquid) and half the onion soup mix. Pour into ungreased baking dish. Place chicken pieces on top. Pour reserved soup mixture over chicken; sprinkle with remaining onion soup mix. Cover tightly with aluminum foil. Bake 1 hour. Uncover; bake 15 minutes longer.
Put rice in serving bowl and pour 2 tablespoons lemon juice and 4 tablespoons vinaigrette over. Add freshly ground black pepper to taste. Toss well with fork. Prepare all the remaining ingredients, except tomato and cucumber and blend. Mix well and let cool. Add tomato and cucumber just before serving to maintain best texture and taste for those two vegetables. Yield: 4 serving. Carbohydrate 37 g, protein 5 g, fat .7 g, calories 170.
Mix peanut butter and milk until creamy. Beat in remaining ingredients. Form into 1-inch balls and roll in granulated sugar. Place approximately 2-inches apart on ungreased cookie sheet and flatten with fork. Bake at 375° for 6 to 8 minutes. Bake until only slightly browned (do not overbake.) Makes 4 to 5 dozen.
Wash, peel and grate potatoes. Add sugar, eggs, milk and coconut; mix well. Pour into well-greased baking dish. Sprinkle chopped nuts on top. Bake at 300° for 1 1/2 hours.
Chop onion, parsley and cabbage. Grate carrots. Mix all ingredients together. Let set.
Place rice in greased 13 x 9-inch baking dish. Cover with combined vegetables and seasonings. Combine soup and salad dressing; mix well. Gradually add water to soup mixture, mixing until well blended. Pour half the soup mix over vegetables. Top with chicken and remaining soup mix. Bake at 350° for 1 hour or until chicken is tender and rice is cooked. Sprinkle with paprika, if desired. Makes 6 servings.
Rub inside with butter. Sprinkle with salt. Place strips of bacon on bird. Bake, uncovered, in slow oven at 325° until tender, about 1 hour. Baste often.
Press thawed potatoes between paper towels and fit into greased 9 x 13-inch pan. Brush with melted butter and bake at 425° for 30 minutes. Remove from oven and fill with cheeses and ham. Beat cream, eggs and salt together. Pour over all and bake at 350° for 30 minutes.
Cream butter and sugar; gradually add eggs, molasses and vinegar. Mix dry ingredients; add to other mixture. Roll into balls; put on greased cookie sheet. Bake at 350° for 12 minutes.
Cook onion in butter and sausage and cook 4 to 5 minutes. Remove from fire. After boiling chestnuts until soft, drain and add to first mixture. Blend all ingredients and stuff bird lightly.
Cream margarine, sugar and vanilla. Add egg and water; beat until light and fluffy. Combine flour, baking powder and salt. Blend into creamed mixture. Divide dough in half; chill 1 hour. On floured surface, roll dough 1/8-inch thickness. Cut in desired shapes and brush with milk. Decorate with sugar. Bake on greased cookie sheet. Bake at 375° for 6 to 8 minutes.
Saute onion and bell pepper in butter. Add shallot tops and parsley. Add soup, Worcestershire sauce and seasonings. Simmer for 20 minutes. Add crawfish and cook for 20 minutes. Add rice; mix and set aside.
Dissolve Jell-O in boiling water then mix with yogurt and Cool Whip and put in pie shell. Chill and serve.
Mix eggs in a bowl. Add sugar, corn syrup, vanilla and salt to eggs. Beat until light. Stir in pecan halves and pieces.
In skillet, combine dates, coconut, sugar, butter, egg and salt. Cook over medium-low heat until mixture thickens, 5 or 10 minutes. Remove from heat; stir in Rice Krispies cereal, walnuts and vanilla. Cool 10 minutes.
Put peanuts in crock-pot. Put in water to cover. Salt to taste. Cook in crock-pot 12 to 15 hours on high for 1/2 hour, then low for remainder. Peanuts should be soft and hot!
Wash and peel carrots. Cut into bite-size pieces. Wash mushrooms and cut in half. Dice bell pepper and onion. Wash meat and cut into bite-size pieces. Drain all water off. Heat very large skillet or wok. Put in oil, carrots, onion, bell pepper and meat. Cover and cook until carrots start to tender and meat is done, stirring often. Drain well, then add mushrooms and water chestnuts. Cook until almost done. Add sauce and simmer until vegetables and meat are done. Serve over rice.
Blanch snow peas 45 seconds in boiled, salted water. Drain and refresh under cold running water. Cut diagonal into 1/2-inch pieces and set aside. Chop scallions finely. Put tuna in large bowl and flake with fork. Add snow peas, scallions, pasta and toss. Mix mayonnaise, yogurt, mustard and dill. Add pasta mixture and toss well. The mayonnaise mixture will be barely visible. Add black pepper to taste. Refrigerate approximately 1 hour before serving.
Melt stick of margarine in baking dish (3-quart size) in oven. Mix milk, sugar and self-rising flour (looks like pancake batter) in a bowl. Take out hot pan of melted margarine, pour the mix (sugar, milk and flour), dunk the apple filling into the mix in pan and bake at 375° for 45 minutes or until crust is golden brown. Serve warm with vanilla ice cream.
Melt margarine in casserole dish. Mix together sugar, flour and milk. Pour over melted margarine (don't stir). Add peaches with juice. Sprinkle with cinnamon, if desired. Bake about 50 minutes at 350°.
Preheat oven to 400°. Beat eggs, oil and flavorings. Add sugar and flour. Drop by teaspoonfuls onto an ungreased cookie sheet. Bake 10 to 12 minutes or until lightly browned.
Poke one chocolate chip into a miniature marshmallow (desired amount). Put on plate and microwave until soft. Scoop up with a graham cracker.
Pour into 2 unbaked pie shells. Bake at 350° for 40 minutes.
Dissolve jello in 13 x 9-inch pan in 2 cups of boiling water. Add cherry pie filling and crushed pineapple. Chill until set. Cover with Cool Whip.
Place prepared meat and vegetables in a large roasting pan with a tight fitting lid. Stir to coat with the celery soup and tomato sauce; no other seasoning is required. Place lid on and bake in oven at 325° for 3 hours. No need to peek until the last 20 minutes or so to add the frozen peas or beans. Everything goes into the pan raw, including the meat! Makes 8 to 10 servings.
Mix all ingredients together; beat well several times. Then bake at 425° or 450° for about 15 to 20 minutes.
Combine ingredients. Pour into 13 x 9 casserole dish. Top with bacon strips. Bake 1 hour at 400°.
Dip potatoes into Wesson oil and place in a baking pan. Sprinkle all sides with seasoned salt and pepper. Bake at 350° for 45 minutes or until brown.