HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine tomato sauce, beef bouillon, garlic powder, chili powder, onion and green pepper and simmer. Add hamburger, rice and 3/4 of the cheese. Put the remaining cheese on top after placing in casserole. Bake at 350° for 30 minutes. Serves 4.
Saute onions, garlic in bacon grease. Add all other ingredients. Bring to boil, take off fire. It is ready to eat. This sauce can be frozen. This is a sweet and spicy sauce.
Combine the first 5 ingredients, mixing well. Shape meat mixture into 6 loaves. Place on a rack in a 12 x 8 x 2-inch baking dish. Cover with wax paper. Microwave at High 10 minutes, rearranging loaves after 5 minutes. Microwave at High an additional 2 minutes, or until done. Slice cheese in half diagonally. Place a cheese triangle on each loaf. Cover loosely with foil; let stand 5 minutes. Yields 6 servings.
Beat egg whites in small bowl until soft peaks form. Stir together skim milk, corn syrup and vanilla in large bowl. Beat in Baking Mix at low speed until blended. Fold in 1/4 of egg whites until blended. Gently fold in remaining egg whites just until blended. Divide batter evenly between 2 (8-inch) round cake pans coated with nonstick spray. Bake 20 to 25 minutes at 325°. Remove and let cool. When cool, spread one layer with raspberry jam and sprinkle with half the fresh raspberries. Dust with confectioners sugar. Dust remaining layer with sugar and garnish with remaining berries. Serve at once or refrigerate up to 1 hour before serving.
Mix as for jello and let stand until it begins to set. Beat whites of 3 eggs until stiff. Then beat into gelatin. Chill.
In medium size bowl, combine spinach, eggs, milk, onion, mushrooms, sausage and grated cheese. Pour mixture in pie shell. Bake at 400° for 25 to 30 minutes. Serves 4 to 6.
Preheat oven to 350°. Cut off top third of each tomato; scoop out seeds and pulp. Coat inside with mustard and spoon in souffle. Top with grated cheese. Place in buttered baking dish and bake for 45 minutes.
Mix all ingredients together. Bake in 350° oven for 20 minutes, with casserole covered, then 8 minutes uncovered. Bacon slices may be put on top of beans before baking.
Combine first six ingredients; stir until smooth. Add the oats, blending well (dough will be stiff). Cover and chill 1 hour. Shape into 1-inch balls; place 3 inches apart on greased cookie sheets. Dip fork in flour; flatten cookies to 3/4 inch thickness. Bake at 350° for 12 to 15 minutes. Cool cookies on wire racks. Yields 4 dozen.
Mix chuck, veal, salt and pepper very well. Form into 8 patties. Fold pieces of cheese in four; place on one of the patties, then cover with another patty. Press the edges together so the cheese is well sealed inside.
Soak beans in water overnight. Drain. Place in boiler. Add sugar, salt, pepper and onion. Brown short ribs. Place in baking dish (the beans). Put short ribs on top. Bake until meat is tender and beans are done. Add water, if necessary. Bake at 350° for 1 hour.
Combine steak, water, 1 package Food Club mushroom gravy mix, salt, pepper, oregano, parsley, and 2 teaspoons Nature's seasoning into large covered skillet (12 inches). Cook about 2 hours. Add water if needed.
Heat oil in frying pan. Add garlic and chili. Saute for 1 minute. Add shrimp and cook over medium-high heat until shrimp turns pink, about 3 minutes. Add basil and salt. Cook pasta in boiling, salted water following package directions. Drain. Place fettuccine in heated serving bowl. Pour shrimp and oil remaining in pan on top. Toss and serve.
In a medium mixing bowl, beat cream cheese and butter until smooth; beat in Marshmallow Creme. Fold in whipped topping. Serve with fruit. Store in refrigerator. A sprinkle of cinnamon is good when using apples. Also good on toast.
Mix first 9 ingredients and add boiling water. Stir well. Bake slowly in large pan at 300° for 45 minutes.
Place ingredients in large mixing bowl in order. Mix well following addition of sugar. Mix again after adding eggs. Final mixing after oil and juice. Pour into loaf tins lined with waxed paper. Make 6 small (3 x 7 x 2-inch) loaves and bake at 275° for 2 hours or 4 large (4 x 10 x 2 1/2-inch) loaves and bake at 275° for 2 1/2 hours.
Add spinach to onion. Cook and stir until moisture evaporates. Remove from heat. Stir in 1/2 Monterey Jack cheese, 1 cup Ricotta and broccoli. Take 1/3 cup picante and spices. Stir and mix. Put in tortillas and place in slightly greased dish. Add remaining picante sauce. Bake at 350° for 20 minutes. Sprinkle remaining cheese on top and return to oven.
Combine instant pie filling mix, whipped topping mix, milk and vanilla in small mixer bowl. Beat slowly until blended, then increase speed to high until mixture is very thick, about 3 minutes. Slice bananas into crust and top with filling. Chill until set, about 3 hours. Garnish with additional whipped topping mix. Refrigerate.
Combine ingredients, adding the buttermilk to make the consistency you desire. After pouring batter on griddle, sprinkle with chopped dates, nuts, peanut butter, etc. on top before turning.
Combine all ingredients and stir well. Pour into unbaked pie shell. Bake in a 450° oven for 8 to 10 minutes; turn down to 350° for 30 minutes.
Bake in 9 x 13-inch greased pan at 325° for 1 1/2 hours, uncovered.
Cook together sugar, shortening and cream until thick and brown. The browner it cooks, the more butterscotch taste it has. Mix milk, flour and egg yolk and stir into first mixture, stirring constantly. Cook until thick. Pour into baked pie shell.
Stir sugar, milk, cocoa and butter over heat until it boils good. Remove from heat. Add peanut butter, oatmeal and vanilla; stir to mix. Drop onto waxed paper with spoon; let cool.
Line a 9 x 13 pan with graham crackers. In a saucepan, mix together the egg, brown sugar, oleo and water. Cook until it comes to a boil, stirring constantly. Add the graham cracker crumbs, coconut, nuts, salt and vanilla. Mix well and spread over graham crackers. Place a layer of crackers on top. Mix together the 1/3 stick oleo, milk, vanilla and enough confectionary sugar to make a frosting. Frost the bars.
Combine the asparagus with soup and top with crumbled buttered crackers. Bake at 350° for 30 minutes or until golden brown.
Butter 9 x 15-inch pan. Melt all in pan. Cut stick of oleo and spread pineapple over bottom of pan (juice and all). Put cherries and juice on top of pineapple. Sprinkle dry cake mix over fruit. Cover mixture with nuts and bake at 350° for 1 hour.
Mix sugar, eggs and butter well before adding flour and flavoring. Makes a good size recipe, but can be doubled easily. Cook on krumkake iron. When light brown, remove and roll on krumkake form.
Have powdered sugar sifted out on a large spot on kitchen counter. Mix sugar, Karo and water in a large pan. Cook until hard-crack (300°) on candy thermometer. Turn heat off immediately. Add food coloring. Add cinnamon oil. Pour candy over powdered sugar immediately. (Will not melt counter.) When candy cools, break into pieces.
Melt butter in saucepan over low-medium heat. Add onion and garlic. Cook until tender. Blend in flour. Cook 5 minutes, stirring constantly, until light browned. Add tomatoes, water, tomato sauce, wine, bouillon cube, sugar, oregano, basil, salt and pepper. Cover and cook on low about 20 minutes, stirring occasionally. Stir in parsley. Use for meat, chicken dishes, eggplant, etc.
Cream both sugars and Crisco. Mix in eggs, peanut butter and vanilla. Add remaining ingredients. Mix well. Shape into balls after the dough has been chilled. Press cookies with potato masher or fork. Bake at 350° for 8 to 10 minutes or until light brown.
Combine buttermilk and cheese. Sprinkle chicken with flour and seasonings, then dip into buttermilk mixture, coating both sides and using entire mixture. Dip chicken into crumbs, turning to coat both sides. In small nonstick skillet, heat oil; add chicken. Cook, turning once, until done. Serve with 12 ounces steamed vegetables. Serves 4.
Combine cheeses and spices. Form into balls or logs. Can sprinkle with chili powder or roll in chopped parsley or nuts. Chill. Makes 2 cheese balls. Serve with crackers.
In a large bowl, dissolve pudding with juice from crushed pineapple. When pudding is thoroughly dissolved, add the other ingredients. Pour into serving dish (or two 8-inch pans or one 9 x 12-inch pan). Garnish with cherries and more walnuts, if desired. Chill thoroughly. Serves 12 to 15.
Mix first 4 ingredients together and place in a slightly buttered casserole. Melt the stick of margarine (can use microwave) and add the crumbled crackers. Mix together and sprinkle over top of the vegetables. Bake at 350° for 30 minutes.
Mix until creamy; pour into 9 x 13-inch pan. Bake until done at 350° for 25 minutes.
Mix the beans and corn and put in a 2-quart casserole dish. Mix together the sour cream, cheese, onions and soup and put on top of beans. Mix the almonds, margarine and crackers well and put on top of casserole. Cook at 350° for 35 to 45 minutes, uncovered.
Cream the sugar and shortening. Add egg and pumpkin. Sift all dry ingredients and add to mixture. Add raisins and nuts. Bake in a 325° oven for 25 to 30 minutes or until done.
Mix sugar, milk, marshmallows and salt. Cook until bubbly. Boil on medium heat 5 minutes. Remove from heat; add oleo, chocolate and vanilla. Beat well.
Whip Eagle Brand milk and Cool Whip; add other ingredients and mix well. Chill thoroughly.
Chop apples and mix with brown sugar and spice. Melt butter, sugar and water in a 13 x 9-inch pan. Set aside. Mix flour and shortening with enough cold water to blend. Roll out dough and spread apple mixture on dough. Roll up and slice. Stir butter, sugar and water. Put apple roll slices in pan. Bake at 425° until brown.
Cook noodles in boiling water until tender. Drain. While noodles cook, mix Ricotta, egg substitute and drained spinach together. Place 1/2 cup sauce in bottom of 8 x 10 x 2-inch baking dish and spread to the edges. Place 2 lasagna noodles on sauce and top with 1/2 of spinach cheese mixture. Layer 2 slices of Mozzarella over spinach. Repeat layers: noodles, spinach mixture and Mozzarella. Finish with a layer of noodles. Pour remaining sauce over layers. Cover with foil. Bake in 350° oven for 60 to 90 minutes. Serves 12.
Brown meat and onion. Add taco mix, olives and tomato sauce. Separate crescent rolls; flatten and press to make a crust in a casserole dish. Cover with Fritos. Spoon meat mixture over Fritos. Spread with sour cream, then sprinkle with cheese. Top with more crushed Fritos. Bake at 375° for 20 to 25 minutes.
Mix cake according to directions. While cake is baking, mix together condensed milk and pina colada. While cake is still warm, punch holes, with a spoon handle, every 1 to 1 1/2-inches over cake. Drizzle milk and pina colada mixture over top, filling holes. Repeat. Spread whipped cream over the cake and sprinkle with coconut.
Mix first 5 ingredients well. Chill. Form into 1-inch balls. Dip in wax and chocolate mixture made from melting and stirring together the wax and chocolate.
Boil chicken and take off bone, cut into chunks. Mix together sour cream and soup, then add chicken chunks. Put in casserole dish. Mix crushed crackers and margarine, put over casserole then sprinkle poppy seed on top. Bake at 325° for 20 to 30 minutes just until bubbly.
Cream Crisco and margarine. Add sugar and cream with Crisco and margarine. Add eggs one at a time, beating after each addition. Add flour and milk alternately, beginning and ending with flour. Beat well after each addition of milk and flour. Add salt and flavoring. Bake in 10-inch tube pan for 1 hour and 30 minutes at 300° or in sheet cake pan for 1 hour and 15 minutes.
Thaw veggies first or boil for 5 minutes. Combine all veggies in an 11 x 13-inch baking dish. Melt Velveeta with 1/2 stick butter until smooth (can use microwave). Pour over veggies evenly.
Cut cheese into 3/4-inch cubes. Dip cheese cube in egg and coat with bread crumbs. Repeat twice.
Heat applesauce to boiling; add gelatin and cook until dissolved. Mix in sugar. Whip 1 cup very cold evaporated milk until stiff with lime or lemon juice. Pour this slowly into gelatin mixture. Some fruit can be folded in also, i.e., strawberry, raspberry, etc. Put in baked shell and chill at least 1 hour. Can be made with sugar-free substitutions also.
Combine cornbread and biscuit crumbs. Add sage and black pepper to taste. Bring broth to a boil. Pour into crumb mixture until it forms a ball. Make 2-inch balls and place into baking dish. Pour broth over dressing balls. Bake at 350° until brown.
Arrange spareribs in a roasting pan. Combine all other ingredients and pour over meat. Cover and bake at 350° for 2 hours. Uncover and bake another 2 hours. Serve.
Heat oven to 375°. Melt butter in saucepan. Remove from heat. Stir in sugar, salt, oats, egg, baking powder, flour, vanilla and coconut. Batter will be runny. Cover a cookie sheet with aluminum foil. Drop batter by tablespoon 3 inches apart. Bake at 375° for 8 to 10 minutes. Watch carefully. These burn easily. Cool; peel off foil. Store in an airtight container. Makes 36 cookies.
Saute garlic in olive oil. Add celery; cook a few minutes. Add peas; cook a few more minutes. Add tomatoes; cook a couple of minutes. Combine with pasta.
Mix all ingredients and cook on top of stove until well heated and cheese is melted. Add hot dogs.
Melt margarine. Add flour, pepper and red pepper. Stir in chicken broth. Cook slow and boil 1 minute. Remove from heat. Add milk, mushroom soup, cooked chicken and cooked spaghetti. Bake at 350° for 50 minutes.
Mix the sour cream and taco mix. Layer all the items (except Tostitos chips) in a dish with about 1-inch sides. Ummmm! A hearty dip loved by all. My family calls it, "Montezuma's Revenge."
Soak beans overnight; boil gently for 1 1/2 hours. Drain; save liquid. Dice salt pork and divide. Put half in the bottom of a pot and add whole onion. Put beans in next and top with remaining pork. Mix remaining ingredients with bean liquid and pour over beans. Bake at 300° for 4 hours, adding liquid when needed.
Preheat broiler. Place chicken breasts on broiler pan; spread with mustard and cover with bread crumbs. Gently turn breasts and spread with mustard and crumbs. Broil 3 or more minutes on each side, depending on size of breasts.
Remove skin from breasts. Place chicken, meaty sides up, in a 13 x 9 x 2 pan; sprinkle with paprika. Place zucchini, carrots and mushrooms around and over chicken. Mix remaining ingredients; drizzle over chicken and vegetables. Cover and bake at 350° for 50 to 60 minutes or until chicken is done.
Mix cheese, sugar and vanilla. Add eggs. Pour into crust. Bake at 350° for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours. Spread with pie filling, if desired.
Melt butter, add mushrooms; sprinkle with flour, toss. Cook over medium heat; stirring for 8 to 10 minutes. Add soy sauce, slowly stir in cream. Cook and stir until thick and bubbly. Season to taste.
Preheat oven to 350°. Grease 2 large cookie sheets. Mash bananas in a large bowl until smooth; makes about 1 1/2 cups. Stir in oil, vanilla and salt. Add oats, oat bran, mixed fruit and nuts, stirring well. Drop by rounded tablespoonful onto cookie sheets about 1 inch apart and flatten out slightly with back of a spoon. Bake for 20 to 25 minutes or until bottom and edges are lightly browned. Transfer to cookie wire rack. Cool and refrigerate.
Cream sugar and shortening, add eggs and sugar, followed by other ingredients.	Drop on cookie sheet. Bake at 350° for 15 minutes.
Using an electric mixer, mix together the peanut butter and margarine. Using a wooden spoon, gradually add the powdered sugar. Sometimes it is easier to use your hands to mix the last of the sugar into the mixture. Shape this mixture into balls the size of walnuts. Dip the balls into the chocolate mixture which has been melted over a double boiler. In my family this is a traditional candy at Christmas time.
Mix together. Put into greased pan and bake. Can be served with sugar and milk or fruit. This is also known as johnnycake.
Combine sugar, whipping cream and water in a heavy saucepan. Bring to a boil, stirring constantly. Reduce heat to medium and cook, stirring occasionally, until mixture reaches soft ball stage (236°) using a candy thermometer. Remove from heat; stir in butter, vanilla and salt. Beat with wooden spoon until mixture is creamy and begins to thicken. Stir in pecans. Working quickly, drop by tablespoonfuls onto greased wax paper. Cool. Yields about 2 dozen.
Mix well. Roll out in small balls and put them on your sweetened fruit. Bake at 350° until brown.
In large bowl, combine the peanut butter and pancake syrup. Mix well. Stir in the powdered sugar to form thick clay-like dough. Roll in 1-inch balls and place on waxed paper to dry while you melt the chocolate. Dip half of ball in chocolate to form "buckeyes." Or dip all the way in chocolate for a bonbon. Chill 15 minutes to set chocolate. These freeze well.
Mix all together (use only 1 cup of nuts). Shape into ball. Roll in remaining cup of nuts. Wrap in Saran Wrap and refrigerate overnight. Serve with crackers.
Put milk and butter on stove until butter melts, then stir in sugar and cornstarch. Cook until thickens, then add vanilla. Pour into unbaked pie shell. Sprinkle nutmeg on top before baking. Bake at 400° for 45 minutes to 1 hour.
Simmer pears until tender in small amount of water; drain. Arrange pears in shell. Combine flour, sugar, ginger and yogurt; mix well. Pour over pears. Combine flour, brown sugar and nutmeg. Cut in butter to make crumbly topping. Sprinkle over filling. Bake at 400° for 25 to 30 minutes. Serve warm.
Dissolve jello in water. Partially melt cranberry sauce and add to jello. Add sugar, pineapple, nuts and rind when slightly cool. Congeal and serve.
Heat oven to 350°. Mix cake mix (dry), butter, brown sugar and cinnamon until crumbly. Reserve 2/3 cup of crumbly mixture. Press remaining crumbly mixture in bottom of an ungreased rectangular pan (13 x 9 x 2-inch). Arrange apple slices on mixture in pan. Beat sour cream and egg until blended; spread over apples. Sprinkle with reserved crumbly mixture. Bake for 25 to 30 minutes, until topping is light brown. Cool. Serves 16.
Grease	a 9 x 13-inch baking dish with butter. Steam broccoli about 3 minutes.	Cool and press dry. Beat eggs and milk until frothy. Thoroughly mix flour, baking powder and salt; stir into egg mixture, mixing well. Fold in broccoli, cheese and onion. Spoon into baking dish, spreading evenly. Sprinkle with seasoned salt. Bake in a 350° oven about 35 minutes or until set and lightly brown. Let stand 5 minutes and cut into bite size pieces.
Cook broccoli. In casserole dish, combine eggs, onions, soup, Miracle Whip and broccoli. Put cheese on top and then cracker crumbs. Bake at 350° for 30 minutes.
Combine all ingredients together to form a ball. Roll in chopped nuts. Serve with vegetables and crackers.
Preheat oven to 250°. Combine crackers and nuts in a greased, large shallow baking pan. In a saucepan, bring butter, sugar and corn syrup to a boil and cool for five minutes. Remove from heat; add vanilla and soda. Pour caramel mixture over crackers and nuts; stir well. Bake one hour, stirring every 15 minutes. Pour onto waxed paper and break apart; allow to cool. Store in airtight container. Yields approximately 9 cups.
Place in baking dish. Season to taste. Cook until meat is done, about 1 1/2 hours.
Mix together the sour cream and cream cheese. Add desired amount picante sauce (mixture should be creamy). Spread evenly onto serving dish. Layer cheese, lettuce, tomatoes and olives. Serve with tortilla chips.
Mix first 6 ingredients and put in buttered 7 x 11-inch pan. Mix remaining ingredients and put on top of first mixture. Bake in 350° oven approximately 35 to 45 minutes.
Cook margarine and flour for 1 minute. Add remaining ingredients and cook over medium heat until thick.
Arrange first five ingredients evenly in a greased 2-quart baking dish. Mix balance of ingredients and spread evenly over potatoes. Decorate top with more catsup, if desired. Bake in a 350° oven for 1 hour, until potatoes are tender.
Pound 1 cup flour in steak until tender. Season with salt and pepper. Slice mango over top. Put carrots, tomatoes and onions over top and bake 2 to 2 1/2 hours at 375°.
Sift together dry ingredients. Mix in shortening, using fork; add milk. Blend lightly until mixture is moistened. Turn out on floured surface; knead lightly. Roll out to about 3/4 inch thick. Cut with biscuit cutter. Place o lightly greased baking pan. Also, brush tops lightly with melted margarine or bacon grease. Bake 400 degrees for 12 - 15 minutes.
Cream the butter and sugar gradually; beat well and add sour cream. Mix well and add eggs one at a time. Slowly add flour, mixing thoroughly, then add vanilla. Beat 3 or 4 minutes. Grease and lightly flour a Bundt pan; pour in mixture and bake in a preheated 325° oven for about 1 1/2 hours.
Mix all together. Roll into 1/2 to 1-inch balls. Dust balls with confectioners sugar. Makes a lot!
Bake the pie shells in two pie plates. Dice 2 cups rhubarb. Put into a saucepan with the sugar and cook until soft. Stir in the jello until it is dissolved. Let stand until cool. Prepare the whipping cream or Dream Whip or use the Cool Whip and fold in the lemon juice. Fold this into the cooled rhubarb mixture and then pour equal amounts into the pie shells. Refrigerate for about 3 hours. Great spring dessert.
Drain beets, reserving liquid in saucepan. Add orange juice and cornstarch, stirring until cornstarch is completely dissolved. Cook, stirring constantly, until thick and clear. Add beets, butter, sugar and orange peel. Heat through. Do not boil.
Press crescent rolls to cover cookie or pizza pan. Bake until done. Mix cream cheese, mayonnaise and Ranch dressing. Spread over crescent rolls. Sprinkle on cheese, peppers and broccoli.
Lightly brown beef. Add onion, oregano and garlic. Cook until onion is tender. Blend in soup, water and vinegar. Cook over low heat for 30 minutes, stirring occasionally.
Mix and heat in saucepan; cool and store in refrigerator to be used as needed.
Combine flour, baking powder and salt; mix well. Cut in shortening until mixture resembles course meal. Add milk, stirring just until dry ingredients are moistened. Set aside.
Mix ingredients in a blender or mixer. Pour into freezer and finish filling to the fill line on can with milk. Makes 1 gallon.
Shave chocolate into curls with a sharp knife and set aside. Combine water, gelatin and sugar in saucepan over low heat until gelatin dissolves. Slowly dribble mixture into beaten egg yolks, stirring constantly. Return mixture to saucepan; cook until slightly thickened. Cool slightly; add rum. Chill until partially set.
Mix sugar and eggs together. Add flour, crisco and vanilla, mixing well. Add oatmeal, pecans and coconut. Spoon out onto greased cookie sheet. Bake at 350 degrees for approx. 15 minutes.
Preheat oven to 350°. Cut crosswise. Remove strings and seeds. Place shell up on the oven racks for 45 minutes to 1 hour. Carefully, with oven mitts, turn over. Cook another 20 to 30 minutes until fork will go easily through flesh. Remove from oven; cool. Scrape flesh into large bowl. Can be stored in refrigerator up to a week; in freezer up to 6 months.
In bowl, beat eggs until stiff. Stir in remaining ingredients and mix well. Turn into greased casserole dish. Bake in preheated oven at 350° for 1 hour or until center is firm.
Melt together the peanut butter and chocolate chips. Pour chocolate mix over cereal, raisins and peanuts. Mix until all is coated. Place mixture in bag with powdered sugar and shake until evenly coated. Store in airtight container.
Cook soup bone on medium heat. Add seasonings to taste. Add tomato juice, onions and celery. Cook until tender. Add rest of vegetables and simmer for 2 to 3 hours.
Put potatoes, onions, cheese and patties (cut into small pieces) into layers. Add water. At 350°, cook about 1 hour or until done.
Mix cake ingredients and pour 1/2 into greased and floured Bundt cake pan. Sprinkle brown sugar mixture over top. Pour rest of cake mixture over this. Bake at 325 degrees for 1 hour.