HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown hamburger; drain grease. Saute onions, celery and green peppers. Add to browned hamburger. Fold in cheese, tomatoes, salt, pepper and spaghetti. Place in baking dish and pour can of tomato soup on top. Bake 45 minutes at 350°.
Cream Crisco and sugar; add eggs. Sift dry ingredients and add them with hot water; mix well. Bake in a greased 8 x 8-inch pan at 350° for	20 to 30 minutes. Will keep in the refrigerator for a week.
Cook potatoes with skins on. Peel and dice potatoes when done. Add eggs, celery and onion which have been cut fine. Set aside. Mix salad dressing, mustard, sugar, vinegar, milk, salt and pepper. Pour this mixture over diced potatoes. Refrigerate.
Combine all ingredients in serving bowl, mixing well. Chill to serving temperature. Yields 12 to 15 servings.
Bring water and salt to boil. Add boiling water slowly to corn flour stirring vigorously until smooth. Cool by stirring occasionally. This mixture hardens as it cools. Add regular flour and knead for about 5 minutes. Make a round ball and roll it on a board with corn flour, making it very smooth. Flatten dough with the palm of your hand making a smooth round circle about 1/2-inch thick. Bake in a baking sheet in a preheated 450° to 500° oven for about 1 hour or until golden brown. Cool on a rack. Makes 1 loaf.
Mix altogether. Grease casserole dish. Bake 1 hour at 350°.
Beat eggs well; add sugar gradually. Add flour, salt and baking powder sifted together. Add oil, nuts and flavoring. Shape like a loaf of bread, not more than 2 inches wide or 1 inch high, but long (about 3 loaves in all).
Place okra in a lightly greased 1 1/2-quart baking dish; drizzle with oil. Top with tomatoes and green chiles, onion and bell pepper; sprinkle with salt and pepper. Cover loosely with aluminum foil. Bake at 400°, stirring occasionally, 1 hour. Stir together potato chips and breadcrumbs; sprinkle over casserole. Bake, uncovered, 15 more minutes or until lightly browned. Serve over rice, if desired. YIELD: 6 servings.
Combine all ingredients and blend together in blender or food processor until blended. Refrigerates indefinitely. This is great on spinach or any fresh green garden salad.
Mix and drop by teaspoonfuls onto cookie sheet and bake at 325° for 15 minutes.
Mix cans of corn, eggs, sour cream and corn muffin mix with 1 stick melted oleo. Grease bowl; bake at 350° for 1 hour.
In large skillet, heat oil over medium-high heat until hot. Add frankfurters and saute until browned. Remove with slotted spoon; place on serving dish and keep warm. Add onions and garlic to drippings and saute 2 minutes. Add tomatoes and their liquid, beans and their liquid, salsa, rice, chili powder and water. Bring to boil and simmer, covered, 15 minutes or until rice is cooked. Sprinkle cheese over rice and serve with frankfurters.
Brown and drain meat and onions in a large Dutch oven. Add rest of ingredients. Bring to a boil. Reduce heat to simmer. Cook for 30 to 45 minutes.
Spread icing slightly thick on top of chocolate chip cookie. Unwrap peanut butter cup and place upside-down in bottom center of cookie. Arrange 4 to 5 candy corn above peanut butter cup with small ends touching the peanut butter cup. Draw two beady eyes and a beak on top of peanut butter cup. Now enjoy the most tasty "turkey" cookie ever.
Saute onion; beat eggs slightly and melt butter. Add all ingredients to beef. Bake at 350° for 45 minutes.
Saute in oil, onion, garlic and pepper. When tender add tomatoes; stew 10 minutes. Fry hamburger in onion grease. Add to mixture with cayenne pepper. Add corn, salt, olives, olive brine, ketchup, sugar, oregano and Worcestershire sauce and grated cheese (save some to spread on top). Drain noodles; add to mixture and put in baking dishes. Top with cheese. Bake at 375° about 1/2 hour. This can be made and frozen to use later.
Melt the red hots in the boiling water, then add jello. Cool a little, then add applesauce and pour in bowl. Refrigerate.
Mix all ingredients together and pour into baking dish. Bake at 350° for 35 to 45 minutes.
Beat eggs and set aside. Melt butter in boiling water. Add salt. When butter is completely melted, add eggs and flour. Stir until well blended. Cool. Form in balls 1 to 1 1/2-inches. Fry in deep fat until golden brown. These can be eaten plain or in spaghetti sauce. Delicious!
Combine all ingredients in a bowl. Place in an airtight container. When boiling a pound of shrimp, season water with 2 tablespoons of mix. Use 1 tablespoon with 1 pound ground meat.
Add dry ingredients to vinegar and stir. Add oil slowly and beat with mixer or processor at high speed until desired thickness.
Cream butter about 3 minutes or until light and fluffy, then add sugar and continue to beat until smooth. Add eggs one at a time beating after each. Sift flour and soda and salt together. Add to creamed mixture with sour cream. Bake in tube pan for 1 hour or until tester comes out clean. Bake at 325°. I grease and flour my pan.
In a large bowl, mix 1/2 cup soup, beef onion soup mix, bread crumbs and egg. Firmly shape mixture into a 4 x 8-inch loaf and place in a 9 x 12-inch baking dish. Bake at 350° for 1 1/2 hours or until done.
Combine equal parts of liquid glue and liquid starch. Mix with hands, works best when kept warm. Store in 2-ounce Tupperware Midgets.
Combine cereal, pretzels and pecans, set aside. Melt butter in small saucepan; stir in honey and blend well. Pour over cereal mixture and stir to coat evenly. Spread evenly on a cookie sheet. Bake at 350° for 12 to 15 minutes or until mixture is lightly glazed. Spread on waxed paper to cool completely.
Bring to a boil oil, water and cocoa. Remove from heat; cool a little. Add eggs, sugar, salt, soda and vanilla. Mix real well. Add flour and beat real well. Mix in sour cream last, by hand. Bake at 350° for 30 to 35 minutes.
Heat oven to 450°. Line 2 (14-inch) pizza pans with dough. Drizzle each dough with 1 tablespoon olive oil. Set aside 24 slices of the pepperoni to be used later. Sprinkle the remaining pepperoni slices over the 2 doughs. Sprinkle 1/4 cup Parmesan cheese over both doughs. Combine tomato sauce, oregano, anise seed and garlic; pour half of mixture on each pie, spreading evenly. Grate Mozzarella cheese and put half on each pie. Put rest of Parmesan cheese over both pies. Drizzle each pie with 1 tablespoon olive oil and trim edges with pepperoni slices you set aside. Bake 25 minutes or until crust is browned and filling is bubbling well. Serve hot.
Grease a 13 x 9-inch pan. Cook the sausage with the onion; drain. Mix the Bisquick with 1 egg and the milk. Put in bottom of baking pan. Sprinkle on caraway seed. Spoon the sausage mixture over the top. Mix the sour cream with 1 egg and a dash of salt; spoon over top of sausage-onion mixture and spread to cover the top. Top with paprika. Cook at 350° for 25 to 30 minutes. Mmmmm, good.
Blend flour, Crisco and salt until crumbly. Beat egg, vinegar and water. Mix with dry ingredients. Stores well in freezer.
Mix sauce and jelly. Bake, covered, browned meatballs at 300° for one hour.
Beat eggs until thick; add corn and set aside. Combine flour, sugar, salt and pepper; slowly stir in milk. Combine with corn mixture; blend well. Pour into greased 1 1/2-quart casserole. Bake in a moderately slow (325°) oven for 1 hour and 20 minutes or until a knife inserted near center comes out clean.
Beat together 1 quart of ginger ale and 1 pint of sherbet. Continue adding ginger ale and sherbet as needed. Yields fifty 1/2-cup servings.
Heat oil in large pot. Add ground beef and onion and cook until done. Color of meat should turn from red to gray. Add tomato sauce with just enough water to cover the meat well. Then add all spices and stir well. Cook at a slow simmer for one hour. Makes a medium paste with cornmeal and water. Add to mixture. Stir well often and simmer slowly for thirty minutes. Pour in 1-pound aluminum loaf pans and freeze for later.
Combine Karo and sugar. Let come to a boil. Remove from fire and add butter while hot. Add cream. Sift flour and spices together. Add to the first mixture. Mix the night before and bake in the a.m. Roll very thin and cut with cookie cutter.
Soften and mix together. Spread on bottom of serving plate. Top with shredded lettuce, chopped tomatoes, grated sharp Cheddar cheese and chopped black olives.
Place butter, sugar and evaporated milk in a saucepan under medium heat, stirring constantly. Bring to a boil for 8 to 10 minutes. Remove from stove and mix in thoroughly the peanut butter, marshmallow and vanilla. Pour into 2 oblong greased brownie pans. Score when cool. Very important, do not stop stirring fudge while it is being cooked.
Mix soup with water. Spread small amount in bottom of casserole dish. Prepare stuffing. Spread about 1/4 cup stuffing on each slice of turkey breast and roll up. Place side by side in casserole. Top with remaining soup. Cover with plastic wrap and microwave at Full power for 12 minutes, rotating dish after 6 minutes. "May also bake in oven at 400° for about 30 minutes."
Boil sugar, syrup and water until it forms a hard (clinking) ball when dropped in a cup of cold water. Add to egg white (well beaten) slowly and beat until ready to pour. Pour on greased pan.
Cream the shortening with sugars. Add eggs and vanilla; mix well. Add dry ingredients and about 1/2 cup of raisins and nuts. Bake at 350° for 10 to 12 minutes on greased pan.
Cream butter, sugar and flour. Beat in egg yolk. Add almonds. Spread each triangle of dough with almond mixture. Roll up and bake according to package directions for crescent rolls.
Mix together sugar, vinegar and Miracle Whip and let stand while you heat beans in their juices until hot, then drain off all juice. Mix in chopped onions and bacon pieces. Pour sugar, vinegar and Miracle Whip mixture over beans and stir well. Heat beans until hot and serve.
Microwave Cooking: Place milk in a 1-quart casserole. Microwave on High (100%) for 5 to 6 minutes or to an internal temperature of 180°. Allow milk to cool in refrigerator for 30 to 35 minutes or until the internal temperature drops to 106° to 110°.
Bake at 350° in a greased 9 x 13-inch cake pan. In one bowl combine oats and boiling water. Set aside. In a second bowl mix flour, baking powder, baking soda, cinnamon and salt. Set aside. In a large bowl cream together margarine and sugars until light and fluffy. Beat in egg whites, orange juice and vanilla. Blend in flour mixture alternating with oats, beginning and ending with flour. Pour into greased pan and bake for 25 to 30 minutes. Take cake out of oven and preheat broiler.
Bring to a boil brown sugar and margarine. Boil for 2 minutes. Then stir in ground pecans and vanilla. Break 24 graham crackers in half. Take the 48 halves and place in rows on a cookie sheet. Pour boiled mixture over graham crackers. Put in oven and bake for 10 minutes at 350°. Take off cookie sheet immediately and cool.
Mix cake mix, 3/4 cup butter and 1/2 cup milk together. Spread 1/2 cake mix in 9 x 13-inch pan. Bake for 7 minutes at 350°.
Mix beans and taco seasoning mix. Spread onto bottom of 9-inch pie plate or quiche dish. Layer remaining ingredients over bean mixture; cover. Refrigerate several hours or until chilled. Serve with tortilla chips or assorted crackers.
Mix together and bake at 350° for 30 minutes, then top with remaining half of the fried onions and cheese. Bake, uncovered, 5 minutes.
Cook cake as directed. Punch holes in cake with a wooden spoon. When cool, mix milk and caramel and pour over top. Top with Cool Whip and crushed candy bars.
Mix cocoa, sugar and flour together. Beat eggs slightly; add to flour mixture. Add milk, vanilla and butter or margarine. Stir until thickened. Pour into baked pie shell. Add whipped cream.
Mix all ingredients; store in refrigerator. Will keep for about 5 days. Makes 3 cups.
Cut squash in half. Scoop seeds and slice in 1/2 inch slices. Cut zucchini in rounds, 1/4 inch. Wash broccoli and slice stem 1/4 inch and separate flowerets. Break stem from mushrooms and wash. Slice celery in 1/4-inch slices. Slice onion in 1/4 inch rounds. Thaw snow peas. Put olive oil in wok or electric frying pan. Add all other vegetables. Stir and toss constantly until vegetables are crisp-tender. Just before serving, sprinkle bouillon granules over vegetables and add water. Stir well. Turn off heat. Cut lemon in half and squeeze juice over contents of wok. Toss well and serve garnished with tomato wedges.
Wash cranberries in cold water. In an old fashioned hand grinder (use a coarse cutting plate) or in a food processor (a coarse chop) grind or chop all berries. Quarter but do not peel apples and grind into the berries. Peel and remove seeds from oranges and grind into mixture. Add banana last, then stir in sugar to taste. If you wish, you can grind in some grated orange peel for extra tang.
Into an ungreased pan, dump the crushed pineapple. On top of the pineapple, dump the pie filling. On top of the pie filling, dump the dry cake mix and pecans. Over the whole thing, pour the melted butter. Bake in a 350° oven for approximately 1 hour. Serve warm with a dab of Cool Whip or ice cream.
Combine all ingredients except crumbs. Sprinkle buttered crumbs on top. Bake 45 minutes in 350° oven.
Sprinkle rice in the bottom of a 9 x 13-inch pan. Mix soups with milk and pour over rice. Stir. Lay chicken on the rice and sprinkle with onion soup mix on top. Cover with foil. Bake for 2 hours and 15 minutes at 325°.
Cook, drain and cool mixed vegetables. Mix in kidney beans, celery, green pepper and onion. In small saucepan mix sugar, flour, mustard and vinegar and water mixture. Cook until thick. Allow to cool and add to vegetable mixture.
Beat egg yolks until thick. Add molasses and butter. Combine sugar, spices, salt, flour and cornstarch. Add to first mixture. Mix thoroughly. Fold in beaten egg whites. Pour into pastry lined pie crust. Bake in hot oven (425°) about 15 minutes. Cover pie with pecans, sprinkle with sugar and continue baking for 15 minutes.
Dump all ingredients into large pot, including liquid from beans. Add 1/8 to 1/4 teaspoon chili powder (cayenne only!). Add a bit of cornmeal to thicken and give the spirit of Mother Earth.
Cream margarine, sugars, eggs and vanilla. Sift together dry ingredients and add to creamed mixture. Add and mix well oatmeal, coconut, nuts and Rice Krispies. Roll into the size of large walnuts and flatten on a greased cookie sheet. Bake at 350° for 10 to 12 minutes. Makes approximately 5 1/2 dozen.
Chop fine the first 3 ingredients. Mix 1/4 of this with meat, rice, eggs, seasonings and cream. Shape into balls. Roll lightly in flour and a bit of paprika. Fry to copper color; add remaining onions to drippings. Cook until lightly brown. Add tomatoes and water. Simmer slowly for about 1 to 1 1/2 hours. Add parsley and shallots. Cook about 10 more minutes.
Sift together the dry ingredients. Beat salad dressing with bananas. Stir all together. Bake at 350° for 20 to 25 minutes. Makes 18 muffins.
Combine milk and marshmallows in heavy saucepan. Cook over low heat, stirring often, until marshmallows melt. Cool to room temperature. Fold liqueurs and whipped cream into marshmallow mixture. Spoon into pie shell. Garnish with chocolate wafer crumbs (optional). Freeze 4 to 6 hours.
Cut apples into small chunks. Sift together flour, sugar and baking powder. Beat egg yolks and milk together and add to dry ingredients. Add apples. Beat egg whites until stiff and fold into flour mixture. Drop tablespoons of batter into hot oil and cook until golden on both sides. Serve hot, sprinkled with cinnamon-sugar.
Cook and drain broccoli. Mix together with all other ingredients. Crush 1/2 cup Ritz crackers and sprinkle on top of the broccoli mixture. Dot with butter. Bake at 350° for 30 minutes.
Mix all ingredients. Cover and chill overnight. Makes a lot of dip. Serve with fresh vegetables or even small breads or bread sticks.
Brown meat. Spoon off fat. Add garlic, parsley flakes, oregano, basil, salt, canned tomatoes and tomato paste. Simmer 1 hour. Cook lasagne noodles. Drain and rinse. Mix cottage cheese, eggs, salt, pepper, parsley flakes, Parmesan cheese and Mozzarella cheese. Place 1/2 noodles in a 13 x 9 x 2-inch dish. Spread 1/2 cottage cheese mix, 1/2 Mozzarella cheese and 1/2 meat. Repeat. Bake at 375° for 30 minutes. Let stand 15 minutes before serving.
Melt almond bark and add peanut butter, Rice Krispies, marshmallows and peanuts. Pour into a buttered 9 x 13-inch pan. Cool and cut into squares.
Mix cake according to package directions. Line greased 9 x 13-inch pan with marshmallows. Pour in cake batter. Mix Jell-O and strawberries together and pour over cake. Bake at 350° for 35 to 40 minutes. Strawberries go to bottom and marshmallows to the top.
Have water in bottom of double boiler hot, but not boiling hard. Mix ingredients well and place in top of double boiler. Cover and leave for exactly 20 minutes without lifting lid. Serve immediately. Serves 3 to 4. Simply delicious!
Mix well together. Put in covered mold. Set in pot of boiling water just over halfway full. Keep adding water as it boils away. Steam for 4 hours. Add brandy the day you serve pudding or a little at any time you think of it. Refrigerate. Pudding keeps for two months. Serve hot topped with hard sauce. Makes 2 (1 pound) molds. Serves 20.
Place all ingredients in tightly covered heavy 5-quart pot. Bake in 300° oven for 5 hours. Do not open oven at any time. Do not increase amounts of ingredients.
Blend sugar and cocoa in microwavable large bowl. Blend or mix thoroughly. Pour milk over this mixture. Put butter in pads, over this; do not mix these all together. Cook (in large microwavable bowl) 2 minutes, until butter is completely soft and melting. Remove from oven; add vanilla and nuts. Beat mixture until thoroughly combined. This should be done as quickly as possible after cooking is complete. Place in greased 2-quart oblong dish. Chill about 1 hour to harden. Cut into 1-inch squares. Serve and enjoy!
Brown hamburger and onions. Mix in carrots and potatoes with hamburger. Mix soups, water and brown sugar together. Add soup mixture and rice to the hamburger. Bake 1 to 2 hours at 350°. Salt and pepper to taste.
Cream margarine, sugar, and vanilla. Add eggs one at a time. Add flour alternately with Hershey's syrup. Bake in greased and floured 9 x 13 pan at 350° for 30 minutes.
Drain most of liquid from potatoes and mash in bowl; add applesauce and brown sugar and blend well. Spray nonstick cooking spray on bottom and sides of casserole. Spread 1/2 sweet potato mixture on the bottom; layer pie filling over potatoes and sprinkle with nutmeg, then layer the rest of sweet potatoes. Cover with graham cracker crumbs and dot with margarine. Bake, uncovered, at 350° until it is hot and bubbly and top is slightly brown, 1/2 hour to 45 minutes.
Combine cabbage and onions and refrigerate. Break noodles into small pieces. In skillet, lightly brown noodles, almonds and sesame seed in butter. Set aside.
Mix ingredients together. Put into a greased 9 x 13-inch casserole dish. Bake at 350° for 1 hour and 10 minutes.
Boil vinegar, water, sugar, celery seed and mustard seed for 1 minute. Cool. Chop cabbage. Sprinkle with 1 teaspoon salt. Let stand 1 hour. Squeeze out all excess liquid. Add celery, green pepper, carrot and red mango to cabbage. Pour dressing over cabbage mixture. Pack in containers and freeze or refrigerate.
Mix all ingredients well. Drop batter in small amounts onto a greased cookie sheet. Sprinkle sugar and cinnamon on top and bake at 350° until lightly browned.
Mix all together and spoon into hot oil. Fry until brown. Very yummie.
Combine first 6 ingredients in large bowl. Mix lightly with two forks. Beat together remaining ingredients. Pour over rice. Toss again lightly. Chill. Serve very cold. Can also use canned tomatoes instead of fresh.
Mix pudding mix and pineapple. Stir in all other ingredients and chill. Also a quick dessert.
In a bowl, mix by hand dry pudding mix and drained pineapple. This will be a green paste. Gently fold in Cool Whip. Place in graham cracker shell and refrigerate.
Sift first 7 ingredients into ungreased 8 x 8-inch square pan. Make 3 holes in flour mixture. Place oil in one hole, place vinegar in 2nd hole; pour almond extract in 3rd hole. Pour water over all and mix with fork until blended. Bake in 350° oven for 20 to 30 minutes.
Place 4 cups zucchini in saucepan in cold water. Bring to boil, then drain well (don't cook). Mix all ingredients together except crackers. Pour into greased casserole dish, last cracker crumbs. Pour melted butter over top. Bake at 350° for 30 to 40 minutes.
Lightly grease a 13 x 9-inch pan. Brown sausage and hamburger and drain. Mix Bisquick and water; divide dough in 2 parts, one larger. Roll larger section into rectangle and place in pan. Sprinkle 1 cup of cheese, 3/4 cup pizza sauce, meat and other toppings. Cover with 1 1/2 cups of cheese. Roll remaining dough and place on top of mixture. Press edges together and make slits in top. Spread with remaining pizza sauce and cheese. Bake at 450° for 20 to 25 minutes.
Make sauce with milk, flour and butter. Layer with potatoes. Cover and bake at 350° for 1 hour.
Dissolve jello in hot pineapple juice. After cool, fold in Cool Whip, nuts and buttermilk last. Chill good.
Process all ingredients in blender until smooth. Will keep in refrigerator up to 3 weeks. Stir before serving. (I usually double this recipe when serving guests.)
Cook macaroni and drain. Cool. Cut cheese, salami and pepperoni in bite-size pieces. Slice olives. Dice pepper, celery and onion. Add salt, pepper, oregano, oil and vinegar. Combine the dressing with other ingredients, except tomatoes; chill overnight. Add tomatoes just before serving.
Mix all ingredients and simmer on low heat about 20 minutes until thoroughly mixed. Stir occasionally.
Using slow cooker or crock-pot, add all cans of ingredients on high. Brown together the ground beef, green pepper, onion, garlic, salt, pepper and chili seasoning, then add to canned ingredients. Heat through and serve. Great with shredded Cheddar cheese on top.
Other flavors of Jell-O and cakes may be used. White cake with strawberry Jell-O is good.
Mix jellos, hot water and cold water. Refrigerate to partially set. Mix pineapple, marshmallows, bananas and lemon juice. Add to jello mixture; refrigerate to set.
Whisk ingredients together until smooth and creamy. Makes about 2 1/2 cups. Refrigerate until needed. Serve over tossed salad greens.
Place chicken breasts in foiled pan; cover with seasoning, garlic powder and tomato sauce. Cook at 350° for 30 to 40 minutes. Cook egg noodles; drain and cook packed cream spinach. Mix egg noodles and spinach together; place on bottom of casserole dish. When chicken is ready, place chicken on top of noodles. Sprinkle with Parmesan. Cover; heat until cheese is melted.
Place biscuit mix in a bowl; make a well in center. Combine egg, milk and oil; add to biscuit mix, stirring just until dry ingredients are moistened. For each pancake, pour about 1/4 cup batter onto a moderately hot, lightly greased griddle. Makes 8 pancakes.
Soak grape leaves in warm water for 10 minutes to soften. Combine remaining ingredients (except lemon juice and water) in bowl and mix well. Take 1 leaf, place shiny side down and fill with 1 teaspoon of meat mix at base of leaf. Roll into finger shape (firmly). Place into pan in layers, alternating the direction of each layer. Add water to cover leaves. Bring to a boil, then add lemon juice. Lower heat and simmer for approximately 45 minutes until water is almost completely absorbed.
Mix all ingredients together until smooth. Bake at 400° for 45 minutes or until brown. Use sheet cake pan sprayed with Pam.
Brown beef, onion, salt and pepper; drain off fat. Add remaining ingredients. Pour into 1 1/2-quart casserole dish. Bake at 350° for 45 minutes.
Cook beef until browned; drain. Mix in the next 5 ingredients; heat to boil. Simmer, uncovered, for 10 minutes. Add vegetables; cook a few more minutes. Add to a 2 1/2-quart casserole. Spread mashed potatoes over top. Bake for 30 minutes, or until top is set.