HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown cube steak (no flour) in butter (melted) in frypan. Use pepper (no salt). Cut in bite size pieces after browning. Mix soup, water and garlic. Simmer 5 minutes. Put steak and liquid in covered casserole dish and bake 1 hour at 350°. Serve on cooked noodles or mashed potatoes.
In a large saucepan, over low heat, cook mushrooms, onion and parsley in butter until tender. Stir in flour and cook 1/2 minute. Remove from heat and gradually add broth, stirring constantly. Bring to a boil. Stir in sour cream until blended. Heat through, but "don't boil".
Combine hamburger meat and onion and fry together until brown. Drain grease off. Drain green beans. Spread hamburger meat in long pan, then spread the beans over the hamburger meat. Cover with cream of mushroom soup, undiluted. Cover with Tater Tots and bake 45 minutes in a 350° oven.
Dissolve gelatin in boiling water. Add frozen strawberries; break apart with fork as they melt. Add pineapple and bananas. Pour 1/2 gelatin into long dish. Chill until firm. Spread with sour cream. Spoon remains of gelatin into dish.
Cook cabbage until tender. Brown beef and drain. Drain cabbage well and add ingredients, except bread crumbs. (Save some cheese to mix with bread crumbs.) Spray casserole dish with Pam; pour casserole in. Sprinkle bread crumbs and remaining cheese over top of casserole. Bake at 350° for 40 minutes.
Boil noodles; add margarine. Combine balance of ingredients and add to noodles. Pour into well-greased (glass) baking dish. Bake at 350° for 1 hour.
Soak chicken in beaten eggs for 1 hour. Gently roll pieces in bread crumbs. Fry in batter until browned. Put in casserole. Cover with mushrooms and broth. Top with thinly sliced cheese. Bake at 350° for 30 minutes. Serves 4.
Mix all ingredients together and pour into greased casserole. Bake at 350° until knife comes out clean.
Combine oleo, peanut butter, eggs, sugar, vanilla. Beat all together. Sift flour, baking powder, and soda. Add to mixture. Put 1 table around candy. Bake at 350° 10 - 12 minutes.
Put ribs in single layer in pan. Broil on all sides until well browned. Drain off all grease.
Pour into greased and floured pan, 12 x 8 x 3-inch. Bake for 35 minutes at 350°.
Put bananas in large mixing bowl. Add eggs, vanilla and margarine. Sift together flour, salt, sugar, soda, cinnamon and nutmeg. Add to banana mixture and mix well. Stir in raisins and dates. Pour entire mixture into a greased 9 x 5 x 3-inch bread pan. Bake 1 hour at 350°. Cool and serve. Serves 6 to 8.
Mix sugar, brown sugar, shortening and vanilla until smooth; set aside. Sift flour, soda and salt together; add to sugar mixture. Stir in oats and pecans.
In a large skillet, brown beef, onion and garlic; drain well. Stir in water, tomato paste, bouillon and oregano. Simmer, uncovered, for about 30 minutes. In medium bowl, combine cottage cheese, 1 cup Mozzarella, Parmesan cheese and egg; mix well. Stuff shells with cheese mixture. Arrange in a 13 x 9-inch baking dish. Pour meat sauce over shells. Cover and bake at 350° for 30 minutes. Uncover. Sprinkle with remaining Mozzarella cheese. Bake for 5 minutes longer or until cheese is melted.
Mix ingredients in large saucepan and cook until thickened. Add chicken and simmer for 10 minutes. Serve over rice. Serves 4 to 6.
Cream oleo, oil and sugar. Add eggs and beat well. Add vanilla and milk. Beat.
Clean lettuce piece by piece or leaf by leaf and dry. Cut up in small particles (serving size). Cut bacon in small pieces and fry until greasy or microwave (heat to desired texture).
Beat egg yolks. Add 1/4 cup water, vinegar, salt and sugar. Stir into boiling water until thick on moderate heat. Add lemon extract.
Beat melted butter, chocolate and sugar together. Add unbeaten eggs; beat well. Add flour and vanilla. Fold in nuts. Pour into greased Pyrex pie plate. Bake in preheated 325° oven for 25 minutes. Serve plain or with vanilla ice cream.
Place pork chops in large roasting pan in 350° oven for 1 hour, turning once, basting with sauce. Cook onion and garlic in 1/4 cup vegetable oil until tender. Add remaining ingredients. Pour over chops, cooking until tender.
Mix eggs, sugar, vanilla, butter and syrup. Turn into pie shell and sprinkle nuts on top; stir into mixture using a fork. Bake in a 450° oven for 10 minutes. Lower heat to 350° and bake 35 minutes longer, or until an inserted knife comes out clean.
Prepare macaroni and cheese according to directions on box. Add other ingredients and stir well. May be baked in 350° oven or eaten as is.
Mix together rhubarb and sugar and blend well. Let mixture stand an hour to melt sugar. Bring slowly to boiling point. Boil 20 minutes. Stir in thoroughly 1 package Jell-O. Skim and put in Mason jars. Cover with wax. Makes 4 small jars.
Mix all ingredients and add enough salad dressing to moisten. Spread on party rye. Bake at 350° until cheese melts.
Saute onion in butter until light beige. Stir in flour and water. Let come to a boil. Remove from stove. Add eggs, Cheez Whiz and drained broccoli. Blend well. Pour into 1 1/2-quart buttered baking dish. Sprinkle Ritz crackers on top. Dot with butter. Bake for 45 minutes in 350° oven.
Cook noodles according to package directions until not quite done. Drain; mix in soup, seasonings and tuna. Top with crumbs or crumbled potato chips. Place in casserole dish. Bake at 350° until bubbly and crumbs lightly browned.
Bake cake by directions. Into punch bowl place 1 layer of cake. Spread 1 package of pudding over cake. Spread 1/2 pineapple, 1/2 pie filling, 1/2 pecans, 1/2 Cool Whip and 1/2 coconut. Repeat all this again. Chill before serving. Serves 35 people.
Mix together and store in a tightly covered container. Use about 2 tablespoons to a cup of hot water. Use more or less to taste.
Cream butter and shortening; gradually add 3 cups sugar, beating until light and fluffy. Add eggs, one at a time, beating after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Mix just until blended. Stir in rum and coconut flavorings. Pour batter into greased and floured 10-inch tube pan. Bake at 325° for 1 hour and 10 minutes.
Put in a covered baking dish and cook 4 hours at 350°. Stir occasionally. Serve over rice or noodles.
Pour beans into large pot on stove. Grate in onion and heat to boiling, adding all other ingredients. Once combined and hot, bake in oven at 350° for 1 1/2 hours.
Coat chicken with flour, salt and pepper. Brown in oil on all sides. In saucepan, combine sugar, cornstarch, juice, vinegar, soy sauce, ginger and bouillon. Bring to boil, stirring constantly. Pour over chicken. Add pineapple and other vegetables. Cover and cook over low heat for 20 to 25 minutes until tender.
Crush cookies (reserve 1/4 cup). Mix with margarine. Put in 13 x 9-inch pan. Combine cream cheese and powdered sugar; mix well. Fold in 1/2 of Cool Whip and spread over crumbs. Prepare pudding with milk and spread over cream cheese. Spread remaining Cool Whip on top and sprinkle with reserved cookie crumbs.
Preheat oven to 400°. Crush cereal and set aside, reserving one tablespoon. Put baking mix into a bowl. Add egg, water, oil and sugar. Mix just enough to moisten. Fold in crushed cereal. Fill greased and lined muffin cups 2/3 full. Sprinkle tops with reserved crumbs. Bake 20 minutes. Makes 9 muffins.
Mix the wafers and oleo together and press into pie plate. Cream together the cream cheese and powdered sugar. Spread over crumbs. Top with your favorite pie filling. Spread Cool Whip over all. Chill.
Combine oil, sugar and eggs. Add dry ingredients alternately. Add rest of ingredients and beat well. Pour into greased and floured 10-inch tube pan. Bake at 325° for 1 hour and 5 minutes. Pour hot Coconut Syrup over hot cake in pan. Allow cake to remain in pan 4 hours to absorb syrup.
Cook first 4 ingredients about 1/2 hour, then thicken a little with a smooth cornstarch and water mixture. Simmer until ready to serve.
Soften butter. Add peanut butter and cream well. Add sugar and graham cracker crumbs. Mix well. Spread on greased cookie sheet; pat down with hands. Melt chocolate chips and spread over top. Cut when set (about 30 minutes). Don't wait too long to cut. Easy and really good!
Combine all ingredients, except preserves and barbecue sauce. Form into small balls. Place on broiler pan and bake at 350° for approximately 25 minutes.
Cream margarine and sugar together in large bowl. Beat eggs and applesauce into mixture. Combine flour, baking powder, salt, cinnamon, nutmeg, allspice and oats in medium bowl. Stir dry ingredients into applesauce mixture and add walnuts, raisins, dates and fruit. Bake in 3 small or 2 large greased loaf pans at 350° for 45 to 50 minutes.
Mix pudding with milk. Break cake into pieces about golf ball size. Cover bottom of punch bowl with cake. Top with layers of fruit, pudding and Cool Whip. Repeat. Top with Cool Whip and nuts. Garnish with cherries.
Put all ingredients into bowl and mix well. Cover and chill. May serve on lettuce leaves. Garnish with tomato wedges.
Prepare the cake mix as per the directions on box. Omit the water. Substitute the apricots (chopped) and their syrup for the water. Mix per box directions. Stir in walnuts and cinnamon. Grease and flour a 10-inch Bundt pan. Sprinkle the pecans on the bottom of pan. Pour the batter and bake per box directions. No topping is necessary; just remove from pan, slice and serve.
Cut meat into small pieces. Add vegetables and bay leaves to broth and cook until vegetables are almost done. Add meats and okra and simmer 15 minutes.
Mix cake mix, egg and margarine together and press in a greased 9 x 13-inch pan. Mix cream cheese, vanilla, 2 eggs and powdered sugar together. Stir in chocolate chips and spread this mixture on top of mixture in pan. Bake at 350° until you can stick a toothpick in center and it comes out nearly clean. Do not overbake.
Cook sugar and milk in heavy saucepan. Stir frequently to avoid scorching. Mixture will boil; allow to boil about 5 minutes until it reaches 234° on candy thermometer or "soft ball stage. When mixture reaches desired temperature, remove from range top and stir in peanut butter and Marshmallow Creme. Stir quickly until smooth. Pour into 9 x 13-inch or jelly roll style pan that has been sprayed with Pam. Allow to cool and cut into squares.
Combine cream cheese, Cool Whip and sugar; mix well. Pour into pie shell. Top with pie filling. Refrigerate.
Melt 4 tablespoons butter in large skillet. Saute onions, remove from skillet. Pound steak strips and dredge in flour seasoned with salt, pepper and paprika. Melt remaining butter in skillet, brown meat well on both sides. Mix in prepared onions, water and sour cream until well blended. Cover, cook over medium heat until meat is tender (35 to 45 minutes). Uncover and cook until sauce thickens, about 10 minutes. Serve over hot, cooked noodles.
Spread chili in 11 X 7 inch or larger baking dish. Remove paper from tamales, place tamales on chili. Sprinkle with onion and cheese. Bake in 350 degree oven 25 to 30 minutes.
Preheat oven to 350°. Combine all ingredients in 7 x 10-inch low glass pan. Cover and bake 1 hour and 10 minutes. Serves 8.
Cool, peel and slice potatoes. Layer in baking dish. Layer sliced onion and thin slices of bell pepper. Add salt and pepper. Melt and blend flour and butter. Cook until bubbling. Add milk. Cook until thick. Add garlic and jalapeno cheese. Pour over layers forming a top layer. Bake at 350° for 40 to 45 minutes.
Place wings in a single layer in a shallow pan. Roast, uncovered, in 375° oven 45 minutes until skin is crisp. Drain.
Prepare cake according to directions. Cook approximately 45 minutes or until done. Then take out of oven and punch several holes. Pour crushed pineapple with syrup all over the cake. Let cool.
Blend bananas with milk and sugar. Dump all ingredients into ice cream freezer; add milk to fill line.
Heat water and beans to boiling and boil for 2 minutes. Remove from heat and let stand 1 hour. Reheat and cook for 20 minutes. Then add all other ingredients, except hamburger. Heat to boiling. Reduce heat and simmer 1 hour.
Mix ground beef, bread crumbs, onions, egg and garlic. Make meatballs and brown. Pour off fat. Add rest of ingredients, except rice, and cook 20 minutes. Serve over rice.
Combine all the ingredients in casserole dish (greased) and bake at 350° for 25-30 minutes. Add 1 cup cheese on top and bake for 10 more minutes.
In small bowl, stir together first 3 ingredients. Combine bread crumbs and Parmesan cheese. Brush both sides of eggplant with mayonnaise mixture. Coat with crumbs. Place on cookie sheet and bake in a 350° oven until golden brown.
Preheat oven to 375°. Cream the butter and the sugar together. Beat in the cloves, orange, lemon juice and ginger. Lay the bananas on a well-greased medium baking dish and spread the butter mixture over them. Put the dish into the oven and bake for 10 to 15 minutes or until the top is bubbling and the bananas are cooked through and tender. Remove from the oven and serve at once. Serves 6.
Mix flour and salt. Cut in shortening. Combine remaining ingredients and stir into shortening mix. Let stand a few minutes. Roll dough to desired thickness.
Cream oleo and sugar together until light. Add oil a little at a time, beating continuously. Add eggs, one at a time as you continue beating. Mix salt and flour together, then add alternately with milk, beating well after each addition. Add vanilla last. Bake in greased tube pan at 325° for 1 1/2 hours or 1 hour for 2 loaf pans. Cool on rack before turning out of pan.
Add boiling water to gelatin, salt and spices in bowl; stir until dissolved. Add cranberry sauce and orange rind. Chill until thickened. Fold in apples and oranges. Chill until firm, about 4 hours or overnight. Makes 9 servings.
Heat oven to 375°. Lightly grease 13 x 9-inch pan. In shallow dish, combine bread crumbs and salad dressing mix. Dip chicken in melted butter, then in bread crumb mixture to coat. Place in greased pan. Bake at 375° for 30 to 40 minutes or until chicken is fork-tender and juices run clear, turning once during baking.
Place popcorn in cake pan. Boil all ingredients for 5 minutes, stirring constantly. Add soda. Keep stirring. Pour over popcorn. Bake at 250° for 45 minutes, stirring every 15 minutes.
Peel and devein shrimp. Melt butter in a large skillet and add shrimp. Saute over low heat for 3 to 5 minutes. Add the soups and stir until blended. Stir in curry powder, parsley flakes and sour cream. Heat thoroughly. Do not boil. Serve on hot, fluffy rice.
Grease a 9 x 13-inch baking pan. Stir together yogurt, soup (don't add water) and curry powder. Place broccoli in prepared pan. Top with turkey. Pour yogurt mixture over turkey. Sprinkle with Cheddar cheese. Top with cracker crumbs. Bake at 350° for 30 minutes until golden brown.
Brown hamburg in oil. Add onion, salt and pepper. Brown eggplants in oleo after peeling, slicing and salting (let set about 5 minutes). Cover bottom of roasting pan with tomato sauce and a layer of eggplant, followed by hamburg, then crumbled cheese. Cover with tomato sauce. Repeat until all ingredients are used, ending with tomato sauce. Bake at 350° for 45 minutes.
Brown meat with onion, celery and green pepper. Drain excess grease. Add garlic, soups and water; stir. Add 1/2 of the cheese (cut up). Mix well, then pour in casserole and top with rest of the shredded cheese. Use 2-quart casserole. Bake at 350° for 35 to 40 minutes. Makes 2 casseroles; eat one and freeze the other.
Wash the potatoes well. Cut the potatoes in half, then in half again. In a paper bag, mix the Parmesan cheese and flour. Place the potatoes in the bag of flour mixture and shake until well coated. Place the potatoes on a baking dish and pour the melted butter or margarine over the potatoes. Bake in a 350° oven until golden brown and tender when pierced with a fork. It may be necessary to rotate or turn the potatoes once while they are cooking to ensure even cooking. Serves 4 healthy eaters.
In a large heavy saucepan, combine sugar, corn syrup and water. Cook on medium-high heat until candy thermometer reads 300° (hard crack stage), stirring occasionally. Remove from the heat; stir in oil and food coloring, keeping face away from mixture as odor is very strong. Immediately pour onto an oiled cookie sheet. Cool; break into pieces. Store in airtight containers. Yields about 2 pounds.
Combine all ingredients except jello. Mix well. Sprinkle dry jello on top of mixture; stir until mixture is completely pink. Refrigerate overnight in covered bowl.
Combine sugar and milk; boil 5 minutes, stirring constantly. Add ingredients and stir until marshmallows are dissolved. Pour in buttered pan; cool and cut into squares.
In a stockpot; put all of the ingredients carefully into the pot. Let simmer for 1 hour. Serve hot with a nice Italian bread.
Cook bacon in skillet until crisp; drain, reserving 4 tablespoons drippings. Blend reserved bacon drippings, sugar, flour, vinegar and 2 cups water in skillet. Cook until thick, stirring constantly. Pour over hot potatoes in serving bowl. Add onion, crumbled bacon, salt and pepper. Mix well. Garnish with sliced, hard-boiled eggs, paprika and parsley.
Cut chicken into 1-inch wide strips and place in ungreased 13 x 9-inch pan (glass). Lay cheese over the chicken to cover. Spread undiluted mushroom soup evenly on top of cheese slices. Sprinkle stuffing mix over soup to cover evenly. Melt margarine and drizzle over stuffing mix. Bake in 350° oven for 50 to 60 minutes.
Stir together Parkay, milk and sugar in a heavy 2 1/2 to 3-quart saucepan. Bring to a full boil, stirring constantly. Boil 5 minutes over medium heat. Stir to prevent scorching. Remove from heat. Stir in marshmallow cream, then butterscotch chips until melted. Add coconut and extract. Pour into greased 9 x 13-inch pan. Cool and cut into squares. Makes 3 pounds.
Mix jello in 1 1/2 c. boiling water to dissolve. Cool. Add all other ingredients. Refrigerate until set.
Mix flour, cheese, oleo, pepper and salt. Roll out and cut with small biscuit cutter. Bake 20 minutes at 350° or until brown.
Scrub and bake potato until tender. Remove from oven. Split top. Spoon out potato and save skin. In small bowl, mash potato with fork. Sliver cheese into potato, add onion and salt, if desired. Mix well. Spoon back into potato skin. Return to oven for 10 to 15 minutes.
Fry out and drain sausage. Mix all ingredients together, saving 1/2 cup cheese for	topping. Top with reserved cheese. Bake at 350° for 45 minutes.
Mix all ingredients and refrigerate. Serve with Ritz crackers, carrot sticks and celery.
Cook pasta per instructions. Add broccoli, carrot, green onion and red pepper the last 5 minutes of cooking time. Drain. In same saucepan, combine soup, water and cheese. Heat to boil. Stir occasionally.
Cream butter, all sugar and cream well. Add 1 cup flour and 1 or 2 eggs at a time until all used. Mix well. Put cake in cold oven. Set at 300° and cook for 2 hours.
In a large bowl, mix crackers and Ranch dressing. Add the popcorn butter and stir, stir, stir. Let the bowl stand out for approximately 30 minutes, stirring the mixture often. Be sure to get the crackers on the bottom to the top for drying.
Melt shortening in heavy skillet. Add cabbage and remaining ingredients. Cover and simmer 1 to 1 1/2 hours, stirring occasionally. Delicious with pork roast. Serves 6.
Preheat oven at 325 degrees. Blend oil, sugar, brown sugar together. Add eggs 1 at a time into sugar mixture. Add vanilla. Fold in apples and nuts. Cook 50 minutes to 1 hour. Cool 20 minutes.
Dissolve jello	in water. Add sugar, lemons and salt. Chill, and when begins to jell, whip. Whip milk and add to jello mixture. Crush and line large Pyrex dish (10 x 14-inches) with wafers; pour in jello mixture.	Top with wafer crumbs. Cut in squares. May be topped with whipped cream and a cherry.
Sift flour, sugar and salt. Bring to a boil the margarine, water, shortening and cocoa. Pour over flour, sugar and salt. Mix by hand. In another bowl, mix eggs, soda, buttermilk and vanilla. Add to the other bowl and stir well. Pour in a 13 x 9-inch well-greased pan. Bake at 350° for 25 minutes. Make icing the last 5 minutes of cake baking.
Combine prepared whole strawberries and sugar in alternate layers and let stand for 8 to 10 hours or overnight. Heat the fruit mixture to boiling, stirring gently. Boil rapidly, stirring to prevent sticking. Cook until syrup is somewhat thick, 15 to 20 minutes. Remove from heat and skim. Ladle into hot jars and seal.
Brown ground beef and onion. Add other ingredients except cheese and noodles. Let simmer about 1 hour. Cook noodles according to directions. Layer noodles, sauce and cheeses. Repeat. Bake in a 325° oven for 30 minutes.
Scald together milk, Crisco and sugar. Cool to room temperature. Dissolve yeast in 1/4 cup warm water. Add to milk mixture. Stir in 6 to 8 cups flour; enough to make batter consistency. Let rise to double in bulk. Stir into raised batter salt, baking powder and baking soda. Make a well with remaining flour in a large pan or bowl. Pour batter into the flour well. Mix in enough flour to make a soft dough (not sticky but don't put too much flour). Makes about 6 dozen rolls.
Heat butter in a large, covered skillet. Add garlic and 4 tablespoons of olive oil. Brown chicken on both sides for about 10 minutes. Lower flame, cover and continue cooking about 25 minutes. Saute sliced onion in 2 tablespoons olive oil in separate saucepan for 5 minutes. Add sliced mushrooms. Simmer 15 minutes, then add to chicken. Cover and simmer for 15 minutes longer. Pour in sherry; boil up quickly for 1 minute. Serves 4.
Mix cream cheese, mayonnaise and milk. Add remaining ingredients and place in casserole dish. Sprinkle with Old Bay. Bake at 375° for 20 to 25 minutes. Serve with crackers or bread. (Recommend doubling this recipe since crabmeat is sold in 1 pound containers and because it is so good!)
Mix first 5 ingredients; roll into 1 to 1 1/2-inch meatballs. Fry until cooked through.
Stew enough yellow squash to make 2 cups (16 ounces) with 1 onion, chopped and drained. Mix together pimiento, chicken soup, sour cream, salt and pepper. Melt 1 stick oleo and mix with the herb stuffing. Add 1/3 to squash mixture. Pour into greased casserole. Add remaining stuffing. Bake at 300° to 350° for 30 minutes. This freezes well. Thaw before baking.
Separate rolls and press on cookie sheet. Beat egg and spread over rolls. Bake at 375° for 10 minutes. Cool. Mix the remaining ingredients, except vegetables and spread over crust. Chop vegetables of your choice and top mixture.
Preheat oven to 350°. Grease a 13 x 9 x 2-inch pan. Stir together flour, baking powder and salt. Beat together butter and sugar in a large bowl until light and fluffy. Beat in eggs, one at a time, until well blended. Mix in vanilla. Stir in flour mixture until well blended. Fold in nuts and coconut.
Blend together refried beans and 1/2 jar of taco sauce. Spread on cookie sheet. Mix the remainder of taco sauce with sour cream. Spread on top of refried beans. Sprinkle cheese, tomatoes and olives on top of sour cream. Serve with tortilla chips.
Combine all ingredients. Blend until smooth. Chill at least 2 hours. Serve with assorted fruits. Yields 4 cups.
Cut cabbage or shred with a sharp paring knife. Mix or toss lightly in large bowl.
Cook and watch carefully sugar and butter for 3 minutes. Pour hot syrup over nuts and Post Toasties and place in an ice cold ring mold. Pack down somewhat in mold. (For best results, place ring mold in freezer hours before using. Grease mold with margarine.) Cool in refrigerator. Release mold onto serving plate and serve with mounds of vanilla ice cream in center.
Mix dry ingredients. Add skim milk and oil; mix well. Beat 2 egg whites until peaks form. Fold into batter mix. Spray griddle with Pam or other nonstick cooking spray. Heat. Cook pancakes as usual. Use lite margarine and syrup or better yet, apple butter or applesauce. These are great! You don't miss the extra calories. Even my picky eater son loves them and requests them for Sunday breakfast every week.
Combine all ingredients. Spoon into 1-quart casserole. Bake at 375° for 20 minutes. Serve hot with crackers.
Combine the first 3 ingredients and press into 13 x 9-inch pan, forming slight ridge at side.