HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook meat, salt, onion and pepper until meat is brown. Cook macaroni until almost tender (about 5 minutes). Mix all ingredients in casserole and bake at 350° for about 1 hour.
In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon and nutmeg. In a large mixer bowl, beat pumpkin, eggs, sugar and oil at medium speed for 3 minutes. Stir in dry ingredients just until blended. Stir in 1 cup of walnuts. Spread into greased 13 x 9-inch baking pan. Sprinkle with butterscotch morsels and remaining nuts. Bake in a preheated oven at 350° for 40 to 45 minutes. Cool in pan on wire rack.
Cook bacon until crisp. Remove bacon. Drain and crumble. Add onion to bacon drippings and cook until tender. Stir in flour. Add seasonings and broth. Bring to a boil and add potatoes. Cook until potatoes are tender. Remove bay leaf. Serve while hot. Serves 8 to 10.
Drain your pork and beans. Put a layer of beans and a few slices of bacon and sprinkle brown sugar. Add catsup and mustard to taste. Just continue to layer. Bake at 350° for 30 minutes.
Drain juices from fruit and mix with pudding and Tang. Mix well and pour over fruits.	Use any other fruits with this or substitute to your own taste. Great dessert for someone on a diet.
Cook Stirring often until mixture thickens and boils. Cover and continue cooking over low heat for 20 minutes. Pour into a loaf pan and cool. Slice and Fry. Serve with Syrup. Very Good.
Warm cheese and butter. Mix well. Add dry ingredients. Put in cookie press to form small strips. Bake at 400° for 8 to 10 minutes or until puffed.
In heavy skillet, saute seasonings until transparent. Add bread that has been soaked in oyster water and squeezed out and chopped. Cook about 15 minutes. Add oysters, thyme, bay leaves, salt, pepper and cayenne to taste. Cook about 15 minutes. Let cool to room temperature and add 2 beaten eggs. Should dressing be too wet, add a little bread crumbs.
Fry until golden brown. Place in a greased casserole dish and add 1 can of mushrooms plus 2 cans of either beef broth or beef consomm.
Mix all dry ingredients together. Beat in eggs and oil. Add apple and nuts and blend well. Pour into a lightly oiled and floured baking pan. Bake at 350° for approximately 35 minutes or until golden brown on top.
Cook spaghetti in boiling, salted water until tender. Drain. Heat soup, stirring until smooth. Add butter and milk. When hot, remove from heat and stir in grated cheese, saving some to sprinkle on top. Combine cheese sauce with spaghetti, crab meat and pepper. Place in greased, shallow casserole and sprinkle with remaining cheese. Bake in hot oven (400°) for about 30 minutes. Serves 8.
Mix the first 8 ingredients. Add nutmeg, allspice, cloves and vanilla. Mix and add strawberry jam. Pour batter into well-greased and floured tube or Bundt pan or 2 regular pans. Bake 40 minutes at 375°.
In medium saucepan, combine sugar, blueberries and lemon juice. Stir over medium heat until sugar dissolves. Combine cornstarch and water. Add and cook until thickened. Chill before topping cheese cake.
Heat oven to 400°. In medium bowl place beef, bread crumbs, onions, egg, water, Worcestershire sauce and pepper. Mix with hand until well combined. In 9-inch pan, press meat mixture over bottom and sides to rim, forming a shell. Bake until meat is firm, 15 minutes. Remove excess fat and set aside. In medium bowl stir together potatoes, cheese wedges, peas and carrots. Spoon into meat shell. Bake until heated thoroughly and cheese melts, 10 to 15 minutes.
Fry hamburger until it loses its color. In saucepan, combine all ingredients and simmer several hours. This makes enough sauce for about 3/4 pound spaghetti.
Beat lemonade in large bowl. Gradually spoon in ice cream, blending well. Gently stir in whipped topping until smooth. Freeze, if necessary, until mixture will mound.
Cut each biscuit in half. Wrap biscuit around hot dog. Bake according to biscuit directions, usually 450° for 8 minutes. These are great for a kids party or something different for lunch!
Bake in 2 cake pans or a sheet pan. You don't want the cake very thick. Punch holes in cake. Pour pineapple juice over cake. Spread pineapple over cake. Mix softened cream cheese, instant pudding and milk. Spread over pineapple. Spread Cool Whip over cream cheese. Refrigerate.
Combine all ingredients and spread on 6 slices of bread or 6 pieces of bun. Bake at 350° for 20 minutes. Could top each sandwich with cheese of choice.
Prepare pie shell. Combine sugar with flour; sprinkle about 3 tablespoons over shell. Place sliced apples in layers in shell, sprinkling each layer with sugar-flour mixture (reserve 3 tablespoons). Spread top with mincemeat, reserving 1/2 cup. Arrange apple rings on top. Fill apple centers with remaining mincemeat. Sprinkle with remaining sugar-flour mixture; dot with butter or margarine. Bake at 425° for about 40 minutes, until apples are tender. Makes 10 servings.
Dissolve gelatin in 4 tablespoons water. Add sugar, lemon juice and pineapple juice. Set in refrigerator until congealed. Add well drained pineapple, whipped cream (or Cool Whip). Break 1/2 cake into small chunks; place in large pan. Pour gelatin mixture over. Break remaining cake pieces and put over gelatin mixture. Cover with Dream Whip (or Cool Whip) and coconut. Serves 15 or more.
Fry bacon and remove from pan. Add water and sugar. Bring to a boil. Add shredded cabbage and corn. Cook 7 minutes in covered pan; add bacon and serve.
Mix dry ingredients; beat egg, milk, vanilla and butter and add to dry. Top with 1/3 cup powdered sugar, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg and 4 teaspoons melted butter. Melt butter; mix rest of ingredients and spread over cake. Bake 20 minutes at 375°.
Cook mixture until onions and peppers are tender. Place in hot jars while hot; this will seal jars.
Combine oil, garlic and onion in skillet. Add bouillon cubes. Add clams. Mix together in cup, water and starch and slowly add to skillet, stirring constantly until mixture thickens. Pour over cooked linguini.
Preheat oven to 350°. Mix by hand until it is a crumb mixture. Press into a 9 x 13 greased pan. Bake for 15-20 minutes. Cool.
Coarsely chop 1 1/2 cups of the walnuts for toffee. Finely chop remaining 3/4 cup walnuts for topping. In a 2-quart glass measuring cup with a handle, combine sugar, water, corn syrup and butter. Microwave at High 5 minutes. Stir well until sugar dissolves.	Microwave at High 16 to 20 minutes or until mixture reaches 300°. Stir in the coarsely chopped walnuts and quickly spread in a buttered 15 x 10 cookie sheet.	Let stand until cooled completely. Place chocolate in a 3-cup glass measuring cup. Microwave at High 30 seconds; stir to melt completely. Spread the chocolate over the cooled toffee. Sprinkle finely chopped walnuts evenly over the chocolate.	Let stand several hours until chocolate is set, then break into pieces. Makes about 2 1/2 pounds.
Blend with a beater the sugar, eggs, oil and pumpkin. Sift together the dry ingredients. Add dry ingredients to the pumpkin mixture and mix well. Do not overbeat; this is a quick bread, doing so will cause the bread to be tough. Add nuts and pie filling; blend well. Generously coat loaf pans with cooking oil. Pour mixture into prepared pans. Bake in preheated 350° oven for 35 to 40 minutes. Test with toothpick for doneness.
In mixer, beat cheese until fluffy. Gradually beat in Eagle Brand until smooth. Stir in lemon juice and vanilla. Pour into prepared crust. Top with Golden Lemon Topping and chill for at least 3 hours.
Layer first 4 ingredients in a 9 x 13-inch pan. Mix mayonnaise, salad oil and sugar. Gently spread over layered ingredients. Sprinkle Cheddar cheese and bacon on top. Cover with plastic wrap and refrigerate for 24 hours.
Combine first 2 ingredients and set aside. Mix rhubarb and 1/2 cup sugar. Combine and set aside. Cream butter, egg, sugar and vanilla. Sift together dry ingredients. Add alternately with 1 cup buttermilk. Fold rhubarb mix into cake.
Cook noodles. In greased 10 x 6 x 1 1/2-inch baking dish, make layers of noodles, spaghetti sauce and oregano, cottage cheese and Mozzarella. Repeat until all is used. Bake at 375° for 30 minutes.
Saut the first 5 ingredients together in a large pan, then cover with a lid for later. Mix together rest of ingredients. When the rice mixture has browned, pour in the tomato sauce mixture and bring to a boil. Turn heat to low. Cover and simmer for 15 minutes.
Pound chicken breasts into cutlets, 1/8-inch thick. Sprinkle with seasoned salt. Beat butter until fluffy; stir in oregano, marjoram and parsley. Cut cheese lengthwise into 8 pieces. Spread half of the herb butter on cheese. Place piece of cheese on each cutlet and roll up, jelly roll fashion, tucking ends in to seal tightly. Coat rolls with flour. Dip in egg, then roll in bread crumbs. Place in shallow baking dish. Bake at 350° for 20 minutes, uncovered.
Brown sausage; pour off fat. Add celery and cook 10 minutes. Add remaining ingredients, except peppers. Simmer 30 minutes, covered. Add peppers. Cook 15 minutes more.
Mix ingredients and pour over fillets. Marinate at least 15 minutes. Brush grill with salad oil and grill catfish over medium-hot coals for 7 to 8 minutes per side. Spoon salsa over fish and serve.
Cook and drain limas. Saute onions and pepper in butter. Mix all ingredients, except cheese and crackers. Put in greased baking dish. Top with cheese and crackers. Bake for 30 minutes at 350°.
Pour cherries in a 2 1/2 to 3-quart deep dish casserole dish. In medium-size mixing bowl, beat shortening, sugar and egg together. Sift flour and baking powder together. Add flour mixture and milk alternately to the wet ingredients. Bake in oven at 375° for 30 minutes.
Process fruit in food processor until well blended; set aside. Beat eggs. Add salt, sugar and vanilla, mixing well. Beat in canned milks. Stir in pecans. Pour into freezer can. Finish filling with regular milk. Freeze according to freezer directions. Enjoy.
Dissolve gelatin in hot water; cool. Combine cake mix, eggs, gelatin, flour and cooking oil. Beat 2 minutes. Bake in 3 (8-inch) pans for 20 minutes at 350° or a 13 x 9 x 2-inch pan. Use canned icing.
Mix the ingredients in a blender until well blended. Bake over chicken, pork chops or ribs.
Line pan with ice cream sandwiches. Add caramel and chocolate syrup. Add Cool Whip. Repeat. Crumble Heath bar on top. Freeze.
Mix all together the cake mix, margarine and 1 egg according to directions. Pour in a 9 x 13-inch pan.
Grease 10 x 15-inch cookie sheet and place wax paper over pan leaving a couple inches wax paper hang over each end. Then grease over top of wax paper. Mix ingredients. Pour into pan and spread evenly and smoothly in a thin layer. Sprinkle with nuts if desired. Bake about 10 minutes. Will burn easily, watch closely.
In a large bowl, combine eggs and milk. Blend well with a wire whip. Add vanilla, sugar and dash of cinnamon to taste. Blend well.
Mix flour, soda and salt. Cream Crisco, peanut butter and sugars. Add egg and vanilla. Blend in flour mixture. Shape into balls. Roll in sugar. Place on greased cookie sheet. Bake 10 minutes at 375°; remove and press Kisses in middle; return to oven. Bake 2 to 5 more minutes. Cool.
Mix flour, salt and cheese together. Sprinkle with Worcestershire sauce, mustard and margarine. Knead all to form a soft ball. Pinch off ball and make small balls on ungreased pan. You can mash down with a fork or place a 1/2 pecan on top of ball. Bake in 350° oven until golden brown.
Mix first 6 ingredients in roaster. Cover with cheese. Cover and heat at 400° for 1/2 hour. Spread on buns or over biscuits.
In large skillet, saute onion and bell pepper in oil for 10 minutes or until tender. Stir in kidney beans, shredded meat, tomatoes, Skillet Sauce, corn, tomato juice and chili powder. Bring to boil; reduce heat, cover and simmer for 20 minutes. Makes 6 servings.
Mix well. Pat into 9 x 13 pan. Mix 1 large box sugar free butterscotch pudding as directed on pkg, pour over crumbs. Mix: 1 large pkg sugar free chocolate pudding as directed on box, pour over first pudding. Spoon on 9 oz. Cool whip. You may sprinkle top with graham cracker crumbs for garnish.
Melt the butter in large skillet and saute the chicken until lightly browned on each side and cooked throughout. Remove the chicken to a platter and keep warm. Add the remaining ingredients to the skillet and cook on a high heat until the sauce thickens slightly. Pour the sauce over the warm chicken and serve immediately. Serves 4. Preparation time: 5 minutes. Cooking time: 25 minutes.
Tear up angel food cake. Put in bottom of 9 x 13-inch pan. Make chocolate pudding according to directions on box. Pour over angel food cake. Top with Cool Whip. Refrigerate until ready to serve.
Butter a 9 x 9-inch baking pan. Place apples in the pan and sprinkle with dry gelatin. Mix margarine, flour and sugar until crumbly. Spread over apples. Bake at 350° for 30 minutes.
In 2 quart saucepan over medium heat, melt butter. Stir in flour, salt and pepper until blended; continue cooking 2 minutes, stirring constantly. Gradually stir in milk and cook until sauce is thickened and smooth stirring constantly. Remove from heat and set aside; stirring occasionally to keep skin from forming on sauce surface.
Brown meat with onion in large skillet. Drain excess fat. Add all other ingredients and simmer covered for 20 to 25 minutes. May need to add a little water, if needed.
Mix the first 5 together and make into patties. Brown in oil on both sides. Place in a baking dish. Pour gravy over top of patties and place onion rings on top. Simmer in oven for about 35 minutes.
Mix flour, butter, sugar and baking powder into crumbs (use hands). Take out 1/2 cup for top of cake. Break eggs into bowl and add milk. Flavor with vanilla. Beat very hard. (Use wooden spoon.) Pour into 9 x 9-inch pan and sprinkle crumbs on top. Bake 30 to 45 minutes at 350°.
In a large mixer bowl, beat eggs with an electric mixer on high speed for 5 minutes. Gradually beat in granulated sugar. Stir in pumpkin and lemon juice.
Follow directions on back of seasoning mix. Mix with hamburger that has been browned. Put in casserole dish. Top with onions, lettuce, tomatoes and Mozzarella cheese. Top with crushed Doritos. Bake at 350° until cheese melts.
Combine cream cheese and margarine and blend in flour. Chill for 1 hour or longer. Shape into 1 inch balls and press into ungreased tart pans.
Combine juice, milk, water, sugar and vanilla in blender. Blend on high speed. Add crushed ice and blend. Makes 4 to 6 glasses.
Combine meat, bread crumbs, egg and salt; mix well. Pat meat mixture into 14 x 8-inch rectangle on foil or waxed paper. Combine potatoes, eggs, salad dressing, cheese, celery and onion. Mix lightly; season to taste. Spread potato mixture over meat. Roll up jelly roll fashion, beginning at narrow end. Chill several hours; slice meat roll into 6 servings. Bake on rack of broiler pan at 350° for 25 to 30 minutes.
Preheat oven to 375°. Combine chicken with 2 tablespoons grated cheese. In saucepan, combine soup, milk and 1/4 cup cheese. Heat until cheese melts (low heat).
Mix flour, butter and whipping cream. Cover and refrigerate at least 1 hour. Heat oven to 375°. Roll about 1/3 of the dough at a time, 1/8-inch thick, on floured cloth covered board. (Keep remaining dough refrigerated until ready to roll.) Cut into 1 1/2-inch rounds. Transfer rounds with metal spatula to piece of waxed paper that is heavily covered with sugar. Turn to coat each round. Place about 1 inch apart on ungreased cookie sheet. Prick each round with fork 4 times. Bake just until set, but not brown, 7 to 9 minutes. Cool. Just before serving, put cookies together in pairs with a Creamy Filling.
Mix egg and potatoes together; use enough flour to bind mixture together. Melt a little fat in frypan, when hot put 3 to 4 large spoonfuls of mixture in pan. After a few minutes, turn. Press down slightly. Will slice and cook other side. Cook until both sides are golden brown. Serve hot, with steaks, mixed grills, eggs and bacon or with hamburgers.
Brown ground beef or turkey; heat soups in a saucepan and add browned meat. Line a casserole dish with plenty of chips; pour soup/meat mixture over them. Crumble chips over the top. Heat thoroughly at 350° for 30 minutes. Delicious!
Pour can of pineapple (juice and all) into large bowl. Mix in dry Jell-O mix. Fold in Cool Whip and other ingredients being used. Pile into pretty dessert bowl and chill well.
Mix apples, carrots and sugar together. Set aside. In large bowl mix dry ingredients, stir well. Combine with apple mixture, mix in walnuts. Add eggs and vegetable oil. Stir until just combined. Bake for 25 minutes at 375 degrees.
Combine chicken, lemon juice, salt, mayonnaise, Accent, celery, eggs, soup and onion and place in a 9 x 13-inch baking pan. Top with cheese and	crushed potato chips. Let stand overnight in refrigerator.	Bake at 400° for 20 to 25 minutes.
Put 1 cup of brown sugar and water in medium saucepan. Heat until it gets slightly thick, then add ketchup, Worcestershire sauce and A.1. sauce. Store in refrigerator for later use. Keeps for about 2 months.
Cook and drain broccoli; combine broccoli and all remaining ingredients. Pour in 9 x 13-inch casserole dish; top with cheese and sprinkle with remaining stuffing mix. Bake at 350° for 35 minutes.
Combine ingredients and spread on Club crackers. Bake at 325° for 10 minutes or until lightly browned. Break apart when cooled. Should make 1 box of crackers. These are scrumptious and great to take to a party.
Prepare Potato Buds as directed on package for 4 servings. Stir in eggs, pickle relish, onion, pimiento and vinegar; chill.
Combine all ingredients and pour over pork. May use pork chops, pork steak or pork ribs. Especially good with boneless butterfly pork chops. Cover (be sure and don't use aluminum foil) and place in refrigerator 24 to 48 hours. Remove pork from marinade and grill as desired. Then add more pork and return to the refrigerator for another great meal.
Cook until apples are done, but not dry. If you have to, add water. Take leftover homemade biscuits and slice in halves. Put layer of biscuits and layer of apple mixture. Repeat layer, ending with apples on top. Make as many layers as you have apples and biscuits.
Blend melted butter and stuffing mix. Line a greased 5 x 9-inch dish with half of crumb mixture. Combine all other ingredients and pour over crumbs. Top with other half of crumbs. Bake at 325° for 45 minutes. Makes 8 to 10 servings.
In a double boiler, heat onion, milk and potatoes. In a skillet, melt butter; add flour, salt and pepper. Stir to blend. Add this mixture to double boiler and cook over water for 15 minutes. Stir occasionally. Makes 6 servings.
Bring sugar and syrup to a boil. Remove from heat and add peanut butter and corn flakes. Drop on wax paper by teaspoon.
Heat olive oil in pan. Add green onions and saut for 1 minute. Add lima beans and enough water to cover. Sprinkle with salt and pepper; cover and simmer for 15 minutes. Add artichokes, dill and lemon. You may want to start with 1/2 the lemon juice and then adjust to taste at the end. Add enough water to barely cover again and simmer on low heat until vegetables are tender and sauce has reduced. For a thicker sauce, dissolve 1 to 2 teaspoons cornstarch in 2 tablespoons cold water and add at the end.
Thaw juices. Mix first 5 ingredients and stir until sugar is dissolved. Add ginger ale and 7-Up. Fills large punch bowl.
Combine beef, bread crumbs, 1/2 cup milk, 1 teaspoon salt and dash of pepper; mix well. Line ungreased muffin cups with meat mixture about 1/4-inch thick. Place potatoes and remaining milk in saucepan; cover and cook slowly until thick. Season with salt and pepper. Fill meat cups with potatoes; bake at 350° for 30 minutes.
Spray grocery bag with Pam cooking spray. Dump popped corn in bag. Put brown sugar, syrup and oleo in bowl. Do not stir. Microwave on High for 2 minutes. When done, add soda and mix. Dump mixture into bag of corn. Fold bag and shake. Microwave 1 1/2 minutes on High. Take out and shake. Microwave again for 30 seconds. Dump onto cookie sheets to cool.
Prepare cake batter according to package directions. Pour into a greased 15 x 10 x 1-inch baking pan.
Cook pasta according to package directions; drain. Cook vegetables according to package directions. Combine drained pasta and vegetables with remaining ingredients in a large bowl. Cover and chill until ready to serve. Makes about 8 side dish servings.
Mix together ingredients and chill overnight or at least 6 hours. Cut out middle of bread into bite sized pieces. Place mixture in the cut out space. Great for a summer party.
Cook eggplant, covered, in a small amount of water 10 minutes or until tender. Drain well.
Cook macaroni and drain, dice or slice up cheese. Add 2/3 package to macaroni. Add all other ingredients except remaining cheese. Put in baking dish. Mix well. Add remaining cheese on top. Bake at 375° until cheese slightly browns. Yum good!
Combine first 3 ingredients. Beat on medium with mixer, 1 to 2 minutes. Put half of the cake mix into bottom of a 13 x 9 x 2-inch baking dish. Bake at 350° for 10 minutes. Remove from oven. Sprinkle with chocolate morsels. Drizzle with condensed milk. Sprinkle with remaining cake mix. Bake at 350° for 30 minutes.
Butter both sides of bread. Fry in skillet and brown on both sides. Remove from skillet and eat.
Mix coconut, sugar, flour and salt in a bowl. Stir in unbeaten egg whites and almond extract and mix well. Drop by teaspoonful onto greased cookie sheet. Bake at 350° for 20 minutes or until edges are brown. Remove from cookie sheet at once. Makes 1 1/2 dozen.
Beat eggs. Add flour, salt and baking powder to eggs. Add melted butter to flour mixture. Add chiles, cottage cheese and cheese. Pour into greased 8 x 8-inch pan. Bake in preheated 400° oven for 30 to 35 minutes.
Mix flour, baking powder and salt. Then add shortening and mix. Add 1 cup hot water. Mix and let stand 5 minutes.
Place onion in bottom of serving dish and add hot beans. Cover and let stand 5 minutes or so. Add remaining ingredients, stirring to blend. Canned beans may be used.
Mix all ingredients together until smooth using either a whisk or blender. Makes 1 quart.
Take a Ritz cracker, put a marshmallow on top, and put a cherry on top of the marshmallow. Bake until the marshmallow is light brown. Bake at 350°. (Kids will love it.)
Mix boiling water and gelatin. Let gelatin cool slightly. Mix in cake mix. Mix well. Bake in tube pan. Bake at 325° for 45 minutes.
Combine sugar, salt and cocoa in bowl. Stir in milk, vanilla, beaten eggs and melted margarine. Blend well. Stir in coconut and pecans. Put into the pie shells. Bake at 350° for 40 minutes or until set around edges of pies. Cool on racks.
Beat egg and milk together. Dip chicken in egg mixture the roll in cornflakes. Place in greased baking dish. Bake 20-25 minutes at 375 degrees or until juices run clear.
Cook and drain spinach well. Add butter, cream cheese and lemon juice. Cut artichoke hearts and stir in. Place in 1 1/2 or 2-quart casserole and top with Italian bread crumbs. Bake at 350° for 25 minutes.
Heat oven to 350°. Now beat egg whites until soft peaks form and add sugar, two tablespoons at a time, until stiff peaks form and sugar is dissolved. Fold in chips and nuts.
Combine sugar and oleo and beat well. Add egg, cinnamon, nutmeg and beat well. Gradually add flour and buttermilk with soda dissolved in buttermilk and beat. Then add jam and mix through batter well. Grease pan. Pour in mixture and bake at 350° for about 45 minutes. Remove from oven and cool for 10 minutes, then turn out on cake plate and finish cooling before icing. Makes 2 layers or 1 oblong cake. Ice with caramel icing. This was my Mother's recipe.
Tear apart angel food cake and put in a 13 x 9-inch pan. Mix together cream cheese, Cool Whip and powdered sugar. Pour over cake. Mix together strawberries and strawberry gel. Put on top. Keep in refrigerator.
Cut eggplant into 1/2-inch thick slices, then 1-inch cubes. Cut zucchini in 1/4-inch slices. Thickly slice onions and cut peppers into 1/4-inch strips. Brown eggplant in oil in Dutch oven. Add remaining ingredients and cook until tender.