HumbleIntelligence/food-ner-1-Million huggingface dataset:
In skillet, melt margarine; add onion and saute until clear. Add uncooked broccoli; stir thoroughly. Add soup; stir and simmer several minutes. Add Cheez Whiz and let simmer. Add cooked rice; stir and let simmer a few minutes. Put in greased casserole dish and bake at 350° for 20 to 25 minutes, uncovered.
In a small bowl, mix at medium speed, eggs and milk until frothy. Beat in flour, sugar, baking powder and salt until smooth.
Combine sugar, syrup and water. Heat. Stir until dissolved. Boil over low heat until a little dropped in water almost forms a little ball, about 275°. Beat 2 egg whites until stiff. Add hot syrup to beaten egg whites and beat until loses its gloss and is hard to mix. Add vanilla; let stand until you can handle with hands. Lightly grease hands with butter and form divinity logs. Chill until firm and dry on wax paper (2 hours). Combine milk, 1/2 cup corn syrup and salt. Cook these 3 ingredients over low heat, stirring constantly for 20 minutes until forms a soft ball and is caramel colored. Have enough pecan halves ready to cover rolls after you spread on caramel mixture. With knife spread length of roll with caramel, place on pecan halves, turning and doing same until all of roll is covered. Place on wax paper. A little work, but much better than those you purchase in stores.
Boil 3 cups water and 3 cups sugar until sugar dissolves. Dissolve Jell-O in 4 cups hot water. Add lemon juice, extract and remaining water. Top with lime sherbet.
Brown venison. Saute mushrooms and onion. Combine all ingredients; season to taste with Tony's.
Using a large bowl, place ingredients in layers as listed. Allow to set for 24 hours to blend flavors. Can be served as a salad or fill half a pita pocket with salad mixture.
Cook macaroni or spaghetti in boiling water until desired tenderness. Combine all ingredients except bread crumbs. Put a layer of ingredients and top with bread crumbs; continue this alternating and finish with a topping of bread crumbs and dots of butter. Bake in moderate oven at 375° for 1 hour. Serves 6 to 8. Season to taste.
Mix yellow cake mix and vanilla pudding. In another bowl, blend eggs with oil. Add almond extract, hot water and poppy seed. Blend liquids with dry ingredients about 4 minutes. Pour in tube pan (greased and floured). Bake at 350° for 45 minutes. Make a glaze of powdered sugar and milk to drizzle over warm cake.
Soak beans for 8 hours. Wash and pick bad beans out. Fill the crock pot with water 3/4 full. Put beans and other ingredients in crock pot. Cook on 250° for 1 1/2 hours.
Brown and drain meat. Stir in sauce and water. Mix well: the cheese, eggs and pepper. Layer lasagna, cheese stuff and sauce alternately; begin and end with sauce. Cover and bake 50 minutes. Uncover and bake 10 minutes more. Bake at 350°.
Mix all ingredients together in order given. Chill. Roll in balls and roll in sugar. Bake 10 minutes at 350°. These will fall and crack!
With rolling pin, crush graham crackers until fine. Pour crumbs into bowl. Add confectioners sugar. Add margarine. Take hands and mix well and press into pan.
In large pot, combine beans and broth. Bring to boil; reduce heat, cover and simmer until beans are fork-tender (about 2 hours). In large skillet, combine sherry or wine, onions and garlic. Cook and stir until onions are tender. Add to beans. Add carrots, celery, bay leaf, parsley, cumin, pepper and liquid smoke. Bring to boil; reduce heat, cover and simmer until vegetables are tender. Discard bay leaf. Top with shredded Mozzarella cheese.
Bring the water and sugar to a full boil. Stir in the Koolaid. In a blender, mix together the bananas and pineapple to a smooth consistency. Add to first mixture, then add in pineapple juice. Freeze. To serve mix with 7-Up or Sprite. Makes 6-7 quarts.
Prepare cake mix as directed on box and bake in a Bundt cake pan. Allow to cool. Slice the cake into 3 layers. Prepare pudding mix as directed and allow to thicken, slightly. Spread pudding between each layer of cake. Ice the cake with Cool Whip.
Combine sugar, mint leaves and 1 cup boiling water. Let stand 5 minutes. Add 2 cups cold water and stir. Serve over ice. Makes 8 servings.
Place cinnamon and cloves, along with pickling spice, in cheesecloth bag. Put bag and all other ingredients in a large pan. Bring to a boil. Simmer 5 minutes.
Melt butter in 9 x 13-inch pan; pour peaches in pan. Mix flour, baking powder, sugar and milk. Blend until smooth. Pour over peaches. Cook at 350° for 45 minutes or until golden brown.
Put milk on medium heat in heavy pot. Do not stir. Let it heat until it makes a film. Beat eggs, cornstarch and sugar until real frothy, then add to milk. Stir constantly until the consistency of a cream sauce. Remove from fire and add remaining ingredients. Let cool, then put into ice cream freezer.
Line a 9-inch quiche dish with pastry or 1 unbaked pie crust. Place a piece of buttered tinfoil buttered side down over pie crust. Press onto pastry shell (this keeps sides of shell from collapsing). Bake at 400° for 10 minutes. Remove foil. Prick shell and bake for 3 to 5 minutes. Cool.
Mix and press into a 9 x 13-inch pan and bake 25 to 30 minutes at 350°.
Soak spinach until all sand is removed. Set aside to dry. Brown beef and chopped onion. Add sauces, both jars. Tear spinach. Add 2 handfuls to sauce. Simmer while stuffing manicotti. To stuff, mix 1 pint cottage cheese, 1 cup Parmesan cheese, egg and 1 handful finely torn spinach. Stuff mixture into stuff-a-roni's and place in ungreased 13 x 5-inch or 13 x 9-inch baking dish. Cover with sauce. Use all sauce and bake, covered, 1 hour at 350°.
Cream butter and sugar and add 1 egg at a time. Beat well. Sift flour with spices and salt. Add soda to buttermilk. Fold in flour alternately with buttermilk mixture. Add juice and mix in pecans and jam. Pour into three well-greased and floured pans. Bake at 325° for 30 to 40 minutes. Cool in pan for 5 minutes.
Dissolve raspberry jello in 1 cup boiling water. Add raspberries and stir until berries are thawed and separated. Pour into a 13 x 9 x 2-inch pan; chill until set. Carefully spread with sour cream; chill. Dissolve cherry jello in remaining boiling water; add pineapple and cranberry sauce. Mix well. Allow to thicken slightly. Carefully spoon over sour cream mixture; chill.
Cook potatoes, onions and cabbage in enough water to cover. Next, add soup, milk and seasonings. Heat. Add crumbled bacon just before serving. Makes approximately 8 servings. The bacon makes it excellent!
Combine all ingredients and mix well. Pour into a buttered 9 x 13-inch baking pan. Bake at 350° for 1 hour. Cut into squares to serve.
Mix all ingredients together and put in well-greased and floured Bundt pan. Cook at 350° for 50 to 55 minutes.
Soak bread in milk for 15 minutes. Stir in butter and seasonings. Beat eggs and add, stirring in gently, but thoroughly. Pour into buttered baking dish; bake 1 hour in 350° oven.
Shred a head	of lettuce in a large shallow bowl or glass baking dish. Layer each	of the following in order: onions, celery, water chestnuts and peas.	Spread mayonnaise over all. Sprinkle with sugar, Parmesan cheese, seasoned salt and garlic powder. Chill overnight (24 hours).
Place chicken in a covered dish. Sprinkle with Italian mix, along with garlic, salt and pepper. Microwave on High for 45 minutes or until meat is tender.
Mix liquids together. Chop vegetables. Add all other ingredients. Chill 2 hours before serving.
Mix crumbs, sugar and cinnamon with butter in warm frying pan. Brown very lightly. Whip the cream. Make alternate layers of crumbs, applesauce and whipped cream in a large, clear serving bowl. Each layer should be about 1/4 inch high. Top with whipped cream.
Heat butter and oil in skillet. Add veal and brown. Stir in wine, salt, oregano, basil, parsley and pepper. Cook over low heat for 15 minutes. Baste frequently. Place cutlets in shallow baking dish. Pour sauce over cutlets and cover with cheese. Bake in preheated oven at 400° for 12 minutes or until cheese is melted.
Drain pineapple. Mix all ingredients well. Put in 8-inch square dish. Refrigerate overnight. Garnish with well drained maraschino cherries. Serves 6 or 9.
Heat beans. Combine other ingredients and pour over beans. Top with onion rings or crushed potato chips.
Beat eggs. Add remaining ingredients; mix well. Put in a greased (spray with Pam) 6 1/2-cup jello ring or Bundt pan. Bake for 1 hour in a 350° oven. Drain off excess fat before unmolding.
In large pot, saute beef with green pepper, onion and garlic until beef is browned. Add rest of ingredients, except kidney beans; simmer, covered, about 1 hour. Stir in beans; simmer 10 to 15 minutes longer.
Mix dry ingredients. Mix liquid ingredients. Combine all and cook over medium heat in saucepan stirring constantly. Pour in 9 inch baked pie shell.
Bring water, sugar and cornstarch to boil; stir until clear. Remove from heat and add Jell-O. Pour over sliced berries in crust. Refrigerate 1 to 2 hours before serving.
Combine cranberry juice and ginger ale in a punch bowl. Drop sherbet in scoops. Serve immediately.
Fry bacon until crisp. Cut in tiny pieces prior to cooking. Chop up onions in small pieces. Add to bacon at last and cook onion until transparent. Hold off heat.
Brown ground chuck in skillet on stove. Pour into crock-pot. Add all other ingredients. Mix and cook on low for 6 to 12 hours. Pour over spaghetti, cooked according to directions on box. Top with Parmesan cheese.
Melt butter in a 9 x 13-inch baking dish. Sprinkle flour over butter evenly. Sprinkle with pecans. Bake at 350° for 20 minutes or until lightly browned. Cool. Beat cream cheese, confectioners sugar and water in mixer bowl until light and fluffy. Spread over prepared pastry. Combine pudding mix and milk in mixer bowl; beat until thickened. Spoon over cream cheese layer. Top with whipped topping. Garnish with coconut and maraschino cherries. Chill in refrigerator until serving time. Yield: 16 servings.
Cook sugar, water and Karo syrup until it forms a soft ball in cold water. Beat egg whites until stiff, then pour half of syrup mixture on egg whites, stirring constantly. Put remaining syrup mixture back on stove; cook until it forms hard ball in cold water. Stir into first mixture, beat until it starts getting stiff; add flavoring and few pecans. Pour into buttered square pan. Must be very firm before you cut into squares. Follow cooking time of syrup mixture according to recipe.
Mix beans, brown sugar, vinegar, catsup and mustard. Fry onions with bacon. Pour onion and bacon drippings in bean mixture. Top with bacon. Bake at 350° for 45 minutes.
Open each package of crescent rolls. Do not break apart at perforated lines. Instead pinch together two crescent shapes to form a rectangle. Each package produces two rectangular shapes.
Mix ingredients all together in a large kettle, simmer for 45 minutes. Press threw a sieve, to remove seeds and skins, return to the pot and add 1/2 cup lemon juice and bring to a boil- Pour into jars. Process in boiling water bath for 30 minutes. Makes 7 quarts. I usually double this recipe.
Place chicken in a pan and add Swiss cheese to each piece of chicken. Pour soup over top of cheese, then add stuffing on top. Bake in 350° oven for 45 minutes to 1 hour.
Combine all ingredients. Remember that a little goes a long way, so use herbs sparingly. You can always add more if you need later.
Cut the cheese and melt in the oven. Put other ingredients in bowl and add the melted cheese. Mix well with hands. Make small balls and put on ungreased cookie sheet and freeze. Bake at 350° for 20 to 25 minutes.
Mix thoroughly 1/4 cup soup, beef, bread crumbs, onion and egg; shape into 6 patties. In skillet, brown patties (use shortening if necessary); pour off fat. Blend in remaining soup and water. Cover; cook over low heat 20 minutes or until done. Stir occasionally. Makes 6 servings.
Prepare instant mashed potatoes according to directions on package. Brown meat lightly. Add onions and seasonings. Cook 5 minutes longer. Add flour and mix well with meat mixture. Stir and scrape bottom of pan. Add bouillon stock to make proper consistency. Drain off excess fat. Layer meat and potatoes into a baking dish. Brush top with melted butter and dust lightly with paprika. Bake at 400° until brown on top, about 25 minutes.
Peel, slice and wash sweet potatoes. Put in large stainless steel pot with 1/4 stick margarine to keep potatoes from turning dark; add sugar, salt and water. Boil until tender on the edges. Add flour, stirring until dissolved. Pour into the pie crust.
Mix sugar, salt and cornstarch in a 2-quart microwave-safe bowl. Add milk and egg yolks. Mix well. Microwave at High power for 10 to 12 minutes. Stir after 5 minutes, then every 2 minutes until thickened. Stir in oleo, extracts and coconut. Pour into a baked pie shell. Top with meringue and bake at 350° for about 5 minutes or until brown.
Mix potatoes, water and shortening. Cool to lukewarm. Add sugar to yeast and mix with mixture. Add the milk and enough flour to make a smooth batter. Let set until doubled and bubbly (about 1 hour). Then add salt and enough flour to make a stiff dough. Knead well. Place in a greased bowl; cover and let rise until doubled, then punch down and put in pans and let rise until double again. Bake at 325° for 30 to 40 minutes. Makes 5 loaves.
Cook brown sugar, Karo, margarine and salt on High 3 minutes. Add soda; stir well until foamy. Heat popped popcorn in grocery bag for 1 1/2 minutes. Pour brown sugar mixture over popcorn in grocery bag. Fold bag 2 times. Microwave on High 1 minute. Shake bag. Microwave 1 minute. Shake again. Microwave 1/2 minute. Pour onto baking sheet.
Mix first 3 ingredients together. Place in round baking pan and bake at 400° for 15 to 20 minutes. Let cool; crumble. Combine tomatoes, pepper, onion, pickles and bacon bits; set aside. Stir Miracle Whip and pickle juice together. Layer in deep serving bowl, beginning with crumbled cornbread, Miracle Whip mixture and fresh vegetables. Continue to layer topping with vegetable mixture. Chill and serve.
Mix 1 3/4 cup honey, eggs and vegetable oil; then add flour, cinnamon, salt, baking powder and baking soda. Beat well. Add carrots, black walnuts and raisins (optional). Bake in 3 (9-inch) cake pans or large, long pan at 350° for 50 minutes.
Gently toss together chicken, celery, grapes, pineapple, orange segments and 3 tablespoons of the pecans. Mix salad dressing and salt with chicken mixture; chill. Serve on lettuce leaves and garnish with remaining pecans. Serves 6.
Mix all ingredients together. Pour into unbaked pie shell. Bake 50 to 55 minutes. Heat oven to 375°. Makes 9-inch pie.
Spoon soda over dates; add hot water, then let cool. Mix shortening and sugar; add eggs, flour and nuts. Put in greased loaf pan. Bake 1 hour at 350°.
Mix pretzels, sugar and margarine. Bake in 13 x 9 pan at 350° for 15 minutes. Cool. Dissolve Jell-O in boiling water. Stir in strawberries. Chill slightly. Mix cream cheese and sugar. Fold in Cool Whip. Spread cream cheese mixture over pretzel mix. Add Jell-O layer. Chill. Best made night before.
Brown beef and onion; drain. Stir in tomato sauce, ketchup, brown sugar, mustard and heat to boiling. Spoon into ungreased 9x13 baking dish. Stir Bisquick, milk and eggs with a fork until blended. Carefully pour mixture over beef.
Mix cake mix, margarine and 1 egg. Spread in 13 x 9-inch baking pan. Mix remaining ingredients and pour on top of first mix. Bake 45 minutes at 350°. Cool. Sprinkle extra sugar on top. Cut into squares.
Combine sugar, cornstarch and salt in saucepan. Gradually stir in milk. Cook over low heat, stirring until mixture boils. Add eggs, stirring constantly. Continue to cook until thick. Add vanilla and margarine. Cool. Fold in blueberries. Pour in pie crust and chill. Garnish with whipped cream.
In skillet, saute onion in margarine. Stir in the parsley, cucumber, hard-boiled eggs, cooked rice, salt and pepper. Add milk to moisten. Spoon this filling on fillets. Roll to enclose filling and secure with toothpicks. Place in baking dish. Drizzle butter over top. Bake 45 minutes in 400° oven.
Heat oven to 350 degrees. Beat together eggs and milk in a medium bowl; stir in hash browns, onion, salt and hot pepper sauce. Stir in 1 c. of the cheese and 1/2 of the bacon. Pour into greased 9-inch pie plate. Bake for 25-30 minutes or until center is set. Sprinkle remaining bacon and cheese over top of pie and continue baking for 3 to 4 minutes or until cheese is melted. This dish can be refrigerated over night and baked the following morning.
Beat together as you add each ingredient on low speed. Pour into a 9-inch standard unbaked pie shell. Bake at 350° for 45 minutes.
Step 1: Place frozen beef and tomato mixture in a 1 1/2-quart microwave-safe casserole. Cover with casserole lid.
Add first four ingredients to soup pan. Boil until potatoes are still slightly firm, then add milk and butter. Simmer.
Brown ground beef and onion. Drain grease. Add chili beans, tomatoes, tomato sauce, tomato paste, salt, pepper and chili powder. Simmer until done.
Bake potatoes in a 400° oven for 1 hour. Cut in half and remove potato. Add milk, butter, salt and pepper; beat until light and fluffy. Pile lightly into shells. Top with grated cheese. Wrap for freezing if desired. Just prior to serving, place under broiler until cheese melts and turns brown.
Cook meat, onion and butter until brown, then drain. Stir sauce and seasonings into meat mixture. Pour into a 9 x 13-inch pan. Place Mozzarella on top; set aside. Combine eggs, milk and oil; add flour and salt. Beat until smooth. Pour this batter over meat mixture in the pan. Sprinkle with Parmesan cheese on top. Bake at 400° for 30 minutes. Serves 4.
Melt oleo and cocoa in saucepan. Add sugar, eggs, vanilla, flour and pecans. Mix well. Bake in a well-greased and floured 9 x 13 pan 30 minutes at 350°. As soon as you remove the cake from the oven, top with marshmallow cream.
Layer cake, Dream Whip mixture, another layer of cake, strawberry glaze mixture and top with Cool Whip.
Mix together the sugar and flour. Put on sliced peaches. Put butter on, then dribble eggs over pie. Bake at 400° for 10 minutes, then reduce heat to 375° and finish baking.
Combine sugar, soda, buttermilk and butter. Microwave for 2 1/2 minutes; stir and turn dish. Return to oven for 2 minutes, or until soft ball forms in cold water or it tests 236° on candy thermometer (do not put thermometer in microwave). Add vanilla; beat with electric mixer until soft peaks form. Watch closely. Stir in pecans. Spread in buttered 12 x 7-inch dish. Cool; cut into pieces.
Mix flour, baking powder, salt, cinnamon, allspice and raisins; set aside. Mix remaining ingredients until well blended. Stir flour mixture into milk mixture just until flour is moistened (batter may be lumpy). Fill muffin cups 2/3 full. Bake 20 to 24 minutes or until muffins are golden brown at 400°.
Mix cream cheese and next 6 ingredients. Spoon into oven dish. Mix butter and pecans and put on top. Bake at 350° for 20 minutes.
The night before, grease 9 x 13-inch baking dish. Layer bread, cheese and meat. Mix remaining ingredients and pour over the layered mixture. Cover with foil and place in refrigerator overnight. Bake at 350° for 1 hour, uncovered.
Beat egg whites and cream of tartar until foamy. Add sugar, 2 tablespoons at a time, beating until very stiff and glossy. Bake in glass pie dish. Build up sides to form a hollow space for filling. Bake in preheated oven at 275° for 1 hour. Turn off oven; leave in oven for 1 hour. Remove and cool.
Brown ground beef until done. Drain. Blend all ingredients in large pot on stove. Cook on low-medium heat until desired consistency is attained, usually 1 hour.
Sift flour, soda and salt together. Cream the shortening and sugars. Add eggs and flavoring. Add chocolate chips, nuts, oatmeal and sifted flour mixture. Bake at 350° to 375° until brown.
Saute onion in olive oil until onion is clear. Combine with browned and drained meat. Add rest of ingredients. Stir. Simmer 2-3 hours.
Combine sweet potatoes and eggs; mix thoroughly. Add remaining ingredients. Pour in 8-inch round baking dish. Bake at 350° for 25 to 30 minutes.
Grate carrots, cover and set aside. Sift together flour, soda, cinnamon, baking powder and salt. In another bowl mix together vegetable oil, sugar and eggs. Mix well. Add flour mixture. Mix well. Add carrots, pineapple and nuts; fold in well (do not beat). Divide in 3 (9-inch) cake pans that have been oiled and floured. Bake for 25 to 30 minutes at 350°. Use our favorite icing (cream cheese, etc.).
Mix together and pour into a 9 x 13-inch pan. Bake at 350° for 45 to 55 minutes, until golden brown.
Mix the cake mix, butter and 1/3 c. evaporated milk together. Press 1/2 of of the mixture in a 9x13 pan. Bake at 350 degrees for 10 minutes and cool. Melt the caramels and evaporated milk in the microwave until smooth. Pour over crust. Sprinkle 1 cup of chocolate chips and 1 cup pecans over the caramel. Dot remaining cake mix batter over the top. Bake 350 degrees for 17 minutes.
Mix all cake ingredients well. Bake for 35 minutes at 350° in square pan.
Shred cabbage. Pack in quart jars. Add 1 teaspoon salt per quart. Fill your jar with cold water and seal jar tight. Store in cool place. Kraut will be ready in 2 weeks to eat.
Heat oven to 375°. Spray an 8-inch square baking dish with cooking spray. Mix noodles, beans and tomatoes together. Add 1 cup of Cheddar cheese and put in dish. Sprinkle remaining cheese on top. Bake for 30 to 45 minutes.
Stir water and yeast until yeast dissolves. Set aside. In large bowl, stir flour, sugar, margarine and salt until mixed. Add to flour mixture, one egg and yeast mixture. Mix on well floured board and put in large bowl in refrigerator. Can be kept in refrigerator 2 or 3 days. Take what you need and make into rolls. Bake at 350° until golden brown.
Drain fruit; heat juice from fruit and add boiling water to make 2 cups. Pour over Jell-O and let cool. Add Coca-Cola. Chill until partially set. Fold in fruits, nuts and celery. Pour in mold and chill in refrigerator until firm.
Mix cake according to box directions. Spread in greased 11 x 16-inch pan. Mix remaining ingredients; spread on top of batter. Bake at 325° for 1 hour and 20 minutes. During the last 15 minutes, sprinkle with sugar and cinnamon.
Brown ground beef, onion, pepper and mushrooms over medium-high heat. Layer ground beef mixture in bottom of casserole dish. Top with layer of sliced potatoes. Heat soups together to boiling point and pour over potatoes. Continue layering ground beef and potatoes, topping with soup mixture. Bake at 375° until potatoes are done.
Heat oil in large saucepan. Add onion and garlic; saute until golden. Add beans, water and seasonings. Cook, uncovered, until boiling, stirring often. Simmer over low heat, uncovered, until thick, about 1/2 hour. Stir in butter. Makes about 6 servings. Add cooked pasta, if desired. If serving hot with pasta, pass with grated cheese and good, crunchy bread. Also delicious cold without the pasta. Top with additional chopped raw onions (white or green) and hot garlic bread. Delicious!
Beat eggs; add sugar. Add flour and mix well. Add baking powder. Stir in milk. Add the melted margarine. Add vanilla and coconut, then add nuts. Mix well all together. Bake at 350° for 30 to 40 minutes.
Using a fork, blend softened cream cheese with drained and rinsed shrimp. Tur into a serving bowl. Before serving, top with shrimp cocktail sauce. Serve on crackers.
Bring to a boil the first 2 ingredients. Cool 15 minutes. Pour into freezer container. Add next 3 ingredients. Freeze 24 hours.
Spray crock-pot with nonstick oil. Place chicken in bottom of crock-pot. In a separate bowl, mix soup, sour cream and onion soup mix and pour over chicken.	Cook on low for 7 hours. Serve over rice or noodles.
Cook until wilted. Put in jars and process 25 minutes on 10 pounds pressure.
Mix the solution per ingredients; pour over paper towels in your container. Seal container. In about 1 hour, it is ready to use. Pull wipes from the center. Not only do these save money, but they are great to use, too.
Mix noodles and meats in a bowl. Add olives, tomatoes, onions and shredded cheese to taste. Pour on creamy Italian dressing and mix.