HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown meat; drain. Add onion; cook until tender. Stir in soup, milk and seasonings. In a 1 1/2-quart casserole, lay half of noodles, meat mixture and cheese. Repeat layers of noodles and meat mixture. Bake at 350° for 20 minutes. Top with remaining cheese; continue baking until melted.
Preheat oven to 350°. Put wings on large baking dish. Season with fresh ground pepper. Mix ingredients and pour over chicken. Bake 45 minutes.
Blend lemonade into Eagle Brand milk, then blend in Cool Whip. Pour into graham cracker crust. Makes 2 pies or 1 large oblong Pyrex dish. Keep chilled.
In a long dish, place shredded lettuce, bell pepper (sliced or chopped) and onion (sliced or chopped). Add boiled eggs (sliced) on top of this. Add the English peas last. Spread over all of this the mayonnaise. Better if refrigerated overnight. Before serving, add the bacon bits on top.
Preheat oven to 375°. Combine dry ingredients, then combine all other ingredients. Drop by teaspoons on ungreased cookie sheet to make about 32 to 34 cookies. Bake about 15 to 20 minutes, watching carefully to avoid overbrowning. Remove from pan when done.
Mix together the oil, vinegar, sugar and pkg. of seasonings and pour over dry ingredients. Toss. Let stand for 2-3 hours.
Brown the onions, hash browns and garlic in oil for three minutes. Mix everything together in pot and cook.Top with crumbled bacon, shredded cheese (jack/cheddar is good), dollop of sour cream, crushed cool ranch doritos.
Mix first 9 ingredients. Divide into 10 portions and pat meat around a block of cheese. Place into a greased pan. Add brown sugar to 1 cup tomato juice and pour over top. Bake 35 to 40 minutes at 350°.
Put the water, sugar, salt and vinegar in a small pot. Using low heat, bring slowly to a boil. Add ketchup and stir. Add cornstarch gradually, stirring until it thickens. Remove from heat and cool. Put in a jar and cover. Use for sweet and sour sauce or as a sauce for fried won ton.
Hard boil the desired number of eggs. Shell eggs and cover in half pickle juice and half beet juice. Place in refrigerator 3 to 4 days. Drain and serve with garnish.
Combine cake mix, butter, evaporated milk and chopped nuts. Mix well. Grease and flour 9 x 13-inch pan. Press half the mixture into pan and bake 5 to 7 minutes at 350°. Melt caramels over low heat, stirring in 1/3 cup milk. Pour melted caramels over partially baked layer. Sprinkle chocolate chips on top of caramel layer. Crumble remaining cake mixture over top. Bake 15 to 20 minutes at 350°. Cool and cut into squares.
Mix all ingredients together and bring to a boil. Turn down and simmer 2 1/2 to 3 hours until thick and smells full bodied. You can put into crock and simmer 5 to 8 hours. Strain if you wish and pour into pint jars and freeze. It keeps in refrigerator 3 to 4 weeks. This recipe may be doubled.
Bring sugars and syrup to a boil. Add peanut butter and peanuts; stir until melted. Add cereal mix to cover. Press into a 9 x 13-inch pan. Melt chocolate chips and spread over top of bars. Refrigerate until chocolate hardens. Cut into squares.
Cream together shortening and 1/2 cup sugar; add egg yolks. Sift flour, baking soda and salt together; add to creamed mixture with milk and vanilla. Beat. Spread into greased layer tins. Beat whites of eggs with pinch of salt until stiff. Gradually add 1 cup sugar, continually beating. Spread meringue on top of each layer of batter. Sprinkle with chopped nuts. Bake immediately at 350° for 20 to 30 minutes.
Mix all together and pour into sprayed casserole. Bake at 350° for 25 minutes. Top with 3/4 cup cracker crumbs and 1/2 cup Cheddar cheese (grated) and bake 10 minutes longer.
Cream butter and sugar; add eggs one at a time, mixing well after each addition. Add chilies, corn, cheese, and bacon onion seasonings; blend well. Sift together flour, corn meal and baking powder. Add to corn mixture, blend well. Pour into greased and floured 12 x 8 x 2-inch baking dish; preheat oven to 350°. Reduce oven to 300° when ready to cook corn bread. Bake for 1 hour. Makes 12 squares (3 x 2 1/2-inch.
Stir together flour, baking soda, cinnamon, baking powder and nutmeg. In a mixing bowl beat together egg whites, sugar and banana. Add oil and mix well. Stir flour mixture into banana mixture. Spray an 8 x 4 x 2-inch loaf pan with nonstick coating. Transfer batter to prepared pan. Bake in a 350° oven for 55 to 60 minutes or until wooden toothpick inserted near center comes out clean. Cool in pan to 10 minutes. Remove from pan; cool thoroughly on a wire rack. Makes one loaf.
Mix milk and pudding slowly, beat until thick. Fold in cool whip. Grease a 13x9x2 inch dish. Place layer of whole graham crackers on bottom of dish. Pour 1/2 of pudding mix over graham crackers. Place another layer of graham crackers on top of pudding. Pour remaining 1/2 of pudding then cover with graham crackers.
Make white sauce with first 4 ingredients. Add cheese and seasonings. Fold in crabmeat, gently. Pour into 1 1/2-quart casserole. Bake at 350° for 30 minutes.
Combine rice with beef, egg, onion, salt, marjoram, pepper and 1/2 cup tomato juice. Mix lightly. Shape into 18 balls and place in skillet. Add sugar to rest of tomato juice. Pour over meatballs. Bring to boil. Reduce and simmer 15 minutes.
Cream butter and sugar until light and fluffy. Add all other ingredients. Bake 1 hour at 325° in tube pan that has been rubbed with margarine and lightly floured. Cool in pan on rack and remove to plate.
You will need Pam cooking spray and a 15 x 10 x 1-inch cookie sheet.
Mix cold water and cornstarch. Cook until thick and clear. Add jello and stir until dissolved. Put sliced strawberries in pie crust. Sprinkle with Equal. Pour jello over berries. Chill.
Mix the powdered sugar and Eagle Brand milk well and add the coconut. Mix in another bowl the pecans and melted oleo. Add the two mixtures together. Put mixture in the refrigerator to chill. Roll out into small balls to dip.
Put chops in bottom of dish. Mix all ingredients and pour over chops. Bake for 1 1/2 hours, uncovered, at 350°.
Marinate chicken for a few hours or overnight. Discard marinade. Grill or broil chicken until juices run clear.
Sift flour into bowl. Add 3 egg yolks. Start beating with a fork gently. As you beat, flour will blend with the yolks. Continue beating until dough is very stiff. Flour pastry board and start rolling out the dough. Keep flour under the dough or else it will stick to the board. Roll until noodles are very thin. Dry for 2 or 3 hours or longer. Cut into 2-inch wide strips or as you desire. Use immediately or else store in the refrigerator. Cook in chicken or beef broth until tender and done. This makes a big batch of noodles.
Mix all ingredients together. Refrigerate overnight. Shape in bell shapes and roll in red candy sugar. Use green pipe cleaners and leaf for decoration.
Cream margarine, cream cheese and powdered sugar. Mix milk, pudding and Cool Whip. Add to first mixture. Line pot with 1-inch of cookie crumbs, then 1-inch of filling, ending with cookie crumbs. Gummy worms are inserted while layering with a couple peeping through the top layer. Refrigerate 2 hours.
Mix jello, pineapple and sugar. Heat this until mixture comes to a boil. Remove from heat when mixture is dissolved. Cool at room temperature (for about 1 hour). Add cool whip and buttermilk. Mix well. Pour into mold and refrigerate.
Cream together butter and sugar. Add eggs, one at a time, beating well after each. Sift together dry ingredients; add cream mixture alternately with buttermilk and jam. Add vanilla, nuts and raisins. Bake at 350° in tube pan.
In large bowl, combine all ingredients except coconut and pineapple. Mix thoroughly with mixer. Pour mixture in two to three portions into blender. Add coconut and blend well. Blending should be done in several small portions. Grease 9-inch spring-form pan. Pour mixture into pan. Carefully place drained pineapple on top. Place in roasting pan half filled with water. Bake for 1 hour at 450°. Let set for 2 to 3 hours. This cheesecake can be frozen for 2 to 3 months. Enjoy!
Beat eggs until foamy light. Add oil, sugar, zucchini and vanilla. Mix lightly, but well. Add flour, salt, cinnamon, baking powder and soda. Mix until blended. Add nuts.
Put corn syrup and peanut butter in saucepan. Bring to a boil. Remove from heat. Add Rice Krispies and stir well. Press mixture in a buttered 9 x 13-inch pan. Put down evenly. Melt together chocolate chips and butterscotch chips. Spread over Rice Krispies mixture.
Blend cream cheese, onion, horseradish and Worcestershire sauce until of spreading consistency. Add parsley; mix well. Separate meat slices. Lay out 5 slices, slightly overlapping on an 18-inch piece of foil. Lay out 2 more rows to form a rectangle of meat. Spread with cheese mixture. Roll up as jelly roll, using foil to bring up meat at beginning of roll. Use fingers to roll until complete. Chill. Just before serving, slice into 1-inch slices.
In large pot, simmer chicken, celery, carrot, onion, bouillon, and pepper until chicken shreds easily (1-1 1/2 hours). Remove chicken, shred. Bring broth to boil. Cook noodles in broth about 6 minutes. Stir in undiluted soup. Stir gently to dissolve lumps. Add shredded chicken, red pepper flakes and fresh black pepper.
Brown beef in hot oil, add garlic. Cook until garlic is yellow. Add soy sauce, salt and 1/2 cup water. Cook 45 minutes. Add vegetables. Cook 10 minutes. Stir in cornstarch blended in 2 cups water. Add tomatoes and cook 5 minutes. Serve over hot fluffy rice or noodles.
Spread the chicken breasts with a mixture of the mustard, oil, tarragon and garlic. Roll the chicken breasts in the bread crumbs. Bake at 450° for 14 minutes.
Grind tomatoes, onion and pepper in food processor. Add vinegar and salt. Cook over medium heat for 30 minutes. Pack in sterilized jars and seal.
Melt margarine slowly, add milk, coconut, and nuts. Add sugar and salt; mix well. Store in refrigerator until stiff, (should be overnight), make balls, after making balls, set back in refrigerator until very stiff, melt chocolate chips and paraffin in a double broiler. Dip candy in chocolate with a toothpick, then fill toothpick holes with a drop of chocolate.
Preheat oven to 350°. Melt the butter in a medium saucepan. Add the next 5 ingredients and saute over medium heat until vegetables begin to brown, about 5 minutes. Set aside.
Cook potatoes in boiling water to cover; cook 30 minutes. Drain; cool slightly. Peel and quarter. Cook bacon until crisp, drain and set aside. Cook onions until soft and clear. Combine eggs, vinegar and sugar in a small saucepan; cook over moderate heat. Stir constantly until thickened (about 4 minutes) until temperature reaches 160°. Combine potatoes, bacon and onion. Pour vinegar mixture over potato mixture. Toss gently. Serve immediately.
Mix the Jell-O and boiling water well. Add the cranberry sauce, pineapple and pecans. Let congeal in refrigerator and top with the following topping.
Dissolve strawberry gelatin in 2 1/2 cups boiling water. Pour 1 1/2 cups into 6 cup round Tupperware ring mold. Chill until set, but not firm, about 15 minutes. Chill remaining gelatin in bowl. Gradually blend in 1/3 cup of sour cream and spoon over gelatin in mold. Chill until set, but not firm. Repeat with lime gelatin, remaining 2 1/2 cups water and 1/3 cup sour cream, chilling dissolved gelatin before measuring and pouring into mold. Chill at least 2 hours. Unmold. Makes 12 servings.
Fry meat in oil on high heat for 3 minutes, or until brown. Stir in chili powder and cumin. Remove chicken or turkey from skillet. Add bell pepper and onion; stir-fry about 3 minutes. Return meat to skillet; stir in corn and salsa. Stir-fry until thoroughly heated. Makes about 4 servings.
Prepare manicotti according to package directions. Preheat oven to 350°.
Brown hamburger and onion. Mix tomatoes, beans and chili powder. Simmer. No mistakes.
Mix cream cheese, sour cream, vanilla yogurt, powdered sugar and vanilla extract together. Slice the angel food cake into 3 layers. Sift the unsweetened cocoa onto a cake plate. Place bottom layer of cake in plate. Drizzle 1/3 Espresso over cake. Cover with layer of sliced strawberries and put half of the cream cheese mixture over strawberries. Repeat with second layer of cake. Add third layer and sprinkle top with cocoa and powdered sugar. Cover and chill.
Dissolve sugar and Jell-O in boiling water. Add cold water. Let set until shaky. Beat cream cheese and add Cool Whip. Slowly pour in Jell-O and mix well. Put in refrigerator until set. Serves 10 to 12.
Mix pudding mix with pineapple, then Cool Whip, marshmallows and nuts. Chill and serve.
Brown ground beef or ground turkey in pan and drain off excess grease and set beef aside. Cook rice as directed on box, then in large skillet on top of stove put some ground beef on bottom of pan and a layer of rice, then a layer of potatoes and on top put some slices of onions and on top of this put some tomatoes and salt and pepper. Now repeat all of this for your second layer and end up with tomatoes on top. Cook on medium heat for 30 minutes.
Pull apart cake into bite-size pieces. Place in a large glass bowl. Mix together yogurt, Cool Whip and box of pudding. Pour this mixture over cake and toss until cake is covered good. Mix the Jell-O with 2 cups of boiling water (not cold water). Add strawberries while still frozen. Stir until berries are thawed. Pour over pudding mixture. Refrigerate overnight (or can be done early morning for evening meal).
Use ovenproof skillet (approximately 2 to 3-quarts). Combine taco seasoning mix, tomatoes, green peppers and mushrooms. Cover and simmer 10 minutes. Remove rolls from package and separate into 4 rectangles. Sprinkle each rectangle with 1/4 of the cheese. Roll up tightly, jellyroll fashion, and slice each roll into 3 sections. Combine eggs, sour cream, salt and pepper. Remove tomato mixture from heat. Carefully spoon egg mixture over it while it is still hot. Place biscuit spirals on egg mixture and sprinkle each with poppy seed. Dot each biscuit spiral with butter. Bake at 350° for 30 to 60 minutes until biscuits are brown and egg mixture is firm.
Grease a 9 x 13-inch pan. Put layer of lasagna noodles in bottom of pan. Put browned hamburger and onions on noodles, some spaghetti sauce, then another layer of noodles, more hamburger and sauce. Push all down into the liquid (hot water), cover with foil and bake 1 hour at 350°. Take foil off. Add both the cheeses over top. Bake for 15 minutes more, uncovered. Take out. Let stand, covered, for 10 minutes. Cut in squares to serve.
In large bowl, mix together green beans, peas, celery, green pepper, pimentos and onions. In a separate bowl, mix sugar, vinegar, oil and salt. Pour over bean mixture and gently stir. Cover and let stand in refrigerator for 24 hours. Pour liquid off 1 hour before serving.
Stir the ingredients. Place in dish. Sprinkle some stuffing mix on top (optional). Bake at 350° for 45 minutes.
Preheat oven to 350°. In 13 x 9-inch baking pan, melt margarine in oven. Sprinkle crumbs over melted margarine, pour condensed milk evenly over crumbs. Top with chips, then coconut and lastly nuts. Press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool and cut in squares. Makes 24 to 36 bars.
In microwave, melt chips and margarine. Add sugar. Cook 3 to 4 minutes until thickens. Add vanilla. Wonderful over cake or ice cream. Will keep in refrigerator for a month.
Mix and set aside for 15 minutes. Make large marble sized balls. Freeze before baking. Bake at 350° for 20 minutes on cookie sheet.
Boil water. Put noodles in pot. Cook for 8 minutes or until tender. Drain. Return noodles to pot. Add the can of cheese to noodles; mix well. Makes about 4 servings.
Combine strawberries and 2 tablespoons sugar. Cover and let stand in the refrigerator at least 1 hour.
Preheat oven to 300°. Cream butter until light and fluffy. Blend in sugar and beat well. Add cornstarch and blend. Then add flour a little at a time until blended. Pat dough into a 9 x 13-inch pan. Prick well with a fork. Can be sprinkled with colored sugar, if desired. Bake for 1 hour or until set. Turn off oven. Cut into squares with sharp knife. Return to oven for 15 minutes to dry edges. Remove from pan when cool. Dough may be rolled into 1-inch balls and flattened. Bake until done.
In microwave oven melt together butter, oil, marshmallows and caramels. Place popcorn and peanuts in large mixing bowl. Add melted ingredients and stir together until popcorn and peanuts are evenly coated. Add candies last. Press firmly into oiled 12 cup Bundt pan. Let cool. Remove. Let set overnight for easier slicing.
Place yams in baking dish. Mix salt, sugar, spices, butter and cream. Pour over yams. Sprinkle with marshmallows. Bake at 350° for 20 minutes.
Combine sugar, eggs, cornstarch, cinnamon, salt and apple butter; mix well. Add milk gradually; blend. Pour filling into pie crust. Bake at 350° for 35 minutes. Yield: 6 servings.
Mix sugar, cocoa, milk and margarine. Boil 1 minute. Add peanut butter, vanilla and oatmeal. Spoon onto wax paper. Cool.
Brown meat. Add onion and green pepper; saute lightly. Drain excess fat from pan. Stir in soup, salt and thyme. Spoon into 1-quart casserole. Place potatoes in mounds around edge of casserole. Bake in preheated 425° oven for 15 to 20 minutes until bubbly and potatoes are lightly browned. Makes 4 servings.
Cook and drain cauliflower and broccoli. Mix eggs, salad dressing, soup, stuffing mix and onion. Melt margarine and pour in casserole. Add broccoli and cauliflower. Pour over other ingredients. Sprinkle cheese on top and bake at 350° for 15 to 20 minutes.
In large bowl, combine potatoes, soup, onion, cheese, salt and sour cream. Mix well. Pour into greased casserole dish. Sprinkle corn flakes on top; drizzle melted margarine over them. Bake at 350° for 45 minutes.
*(Or can use 1 cup of mayo or 1 c. Miracle Whip.)
Cook potatoes with skins on, then peel. Grate or dice finely. Combine all ingredients and place in a casserole. Bake at 350° for 1 hour. This may be prepared in advance.
Put chicken and pork in a large pot with 3 cups of water. Steam until tender and well done. Shred pork and chicken. Cook onions, tomatoes, catsup, sugar, Worcestershire sauce and salt in 2 cups broth from the chicken and pork. Cook 2 hours with the top on. Add creamed corn and shredded meat. Cook until the right thickness with top on for about 2 hours.
Brown hamburger meat and onion; drain grease. Drain green beans and mix with meat and onion and tomato sauce. Simmer for 1 hour. Top with creamed potatoes.
Soften yeast in warm water (110°). Combine milk, sugar, shortening and salt. Cool to lukewarm. Add 1 1/2 cups flour; beat well. Beat in yeast and egg. Gradually add remaining flour to form soft dough, beating well. Place in greased bowl, turning over to greased surface. Cover. Chill at least 2 hours or up to 4 to 5 days. About 2 hours before serving, shape the dough as desired on floured surface. Put in greased pan. Cover; let rise until double in size. Bake at 400° for 12 to 15 minutes.
Combine ground zucchini and ground onions; add ground bell peppers. Sprinkle with pickle salt. Cover mixture and let set overnight. Drain and rinse. Squeeze as dry as possible. In a large pot, add to ground mixture the vinegar, white sugar, dry mustard, nutmeg, turmeric, cornstarch and pepper. Cook for 30 minutes; stir occasionally. Be careful not to scorch. Seal in hot jars. Makes 7 pints.
Pour boiling water over shortening, sugar, molasses, 2 beaten eggs and flour. Combine. Then add remainder of ingredients. Beat until smooth. Bake at 350° for about 1 hour.
Combine all ingredients. Pour into greased baking pan. Bake at 425° for 25 minutes or until done.
Mix pumpkin and Marshmallow Creme, then add the ice cream. Pour into a baking pan. Freeze 4 to 6 hours. Cut into squares. Place ice cream mixture between 2 cookies. Makes 15 sandwich cookies.
Split 4 or 5 hamburger buns and butter them. Pile each half with the mixture. Place open-face on a pan and broil 5 or 10 minutes, until cheese bubbles. Serve immediately.
Sprinkle soda over dates. Pour boiling water over both. Combine sugar, salt, fat and egg. Add nuts and date mixture and the sifted flour. Bake at 300° for 1 hour.
Combine sugar, syrup and water. Cook until forms a good soft ball. Pour 1/3 of this into stiffly beaten egg whites. Put remaining syrup back on stove and cook until it forms a very firm ball. Pour 1/3 of this over egg whites; beat again for about 5 minutes with electric mixer. Cook remaining syrup until it spins a thread and looks stringy when dropped in water. Pour this over egg whites and beat a few more minutes with electric mixer. Add vanilla, salt and pecans if desired. Then beat by hand slowly until it loses the shine or until ready to drop from spoon. Spoon onto wax paper.
Saute first 3 items then add mushroom soup and Cheez Whiz. Stir until smooth, then add Minute rice. Bake at 350° for 45 minutes.
Cream butter, shortening and sugar. Add eggs, one at a time, beating well. Sift dry ingredients and add to creamed mixture. Fold in vanilla, lemon extract and milk. Pour batter into a greased and floured tube pan and place in a cold oven. Turn oven onto 325° and bake for approximately 1 1/2 to 2 hours.
Cream the butter and sugar. Add eggs, one at a time, beating well after each egg. Add flour and cream alternately. Add flavoring. Place in cold oven and bake in greased and paper lined 9-inch tube pan at 300° for 1 hour and 25 minutes. Let cool on rack a few minutes. Turn out to finish cooling. Serves 24.
Measure 1 1/2 cups of the sifted flour into a large bowl and add yeast. Blend at number 3 speed for 1/2 minute with mixer. Combine milk, 1/2 cup water, oil, sugar and salt in small saucepan. Heat on low heat until mixture is just warm.
Put in iron skillet and mix in 2 cups milk, half stick butter and let ingredients get thick. Add dash of salt and 1 teaspoon vanilla.
Dice or slice zucchini squash.	Cook in boiling, salted water until tender. Do not peel. Drain and place in greased casserole in alternate layers with sliced tomatoes and chopped or sliced onions. Dot each	layer with butter or margarine, salt and brown sugar. Top with buttered bread crumbs, crushed cornflakes or crushed crackers and grated cheese. Bake in a moderately hot oven (400°) about 20 minutes.
Marinate lamb with Worcestershire sauce, salt, pepper and ground oregano. Brown lamb with marinade in oil. When browned on all sides mix flour and add wine and garlic. Add beef stock and vegetables (not pearl onions). Simmer for 1 hour. Add tomato paste for color and texture. Add salt and pepper and basil to taste and the pearl onions. Serve over rice.
Coat a glass baking dish with butter or margarine; place potato patties, side by side. Mix all remaining ingredients, except 1 cup of grated cheese for topping. Spread mixture over potato patties. Top with remaining grated Cheddar cheese. Bake at 350° for 40 to 45 minutes or until golden brown.
Combine all ingredients. Pour into well oiled baking dish. Bake in 350° oven for 40 minutes, covered. Uncover and cook 5 more minutes. Serves 6.
Beat eggs. Add rest of ingredients. Pour into shell. Bake at 350° for 45 minutes.
Mix butter and cheese together. Add flour; blend well. Add Rice Krispies. Form into balls about the size of a walnut. Flatten with hands and place on ungreased cookie sheet. Bake at 350° for 15 minutes.
Combine first 5 ingredients in a large bowl and toss well. Combine yogurt and honey in a small bowl; whisk until well blended. Pour over apple mixture and toss gently. Sprinkle with pecans and Blue cheese (omit for a more kid friendly fruit salad).
Cook and slice sausage. Cook ziti according to directions on box. Put all ingredients, except cheese, in 9 x 13 x 2-inch pan and mix well. Bake at 350° for 40 minutes. Top with cheese. Bake until cheese is melted.
Stir sugar, flour and eggs together. Add milk. Cook over medium-high heat; stir constantly until thick. Remove from heat. Put layer of vanilla wafers, bananas and pudding. Repeat until desired amount.
Brown chops in oil. Drain pan drippings. Place chopped apples and onion on top of chops. Combine sherry and next 4 ingredients. Pour over chops. Cover; reduce heat and simmer 1 hour or until chops are tender. Put chops on serving plate.