HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine macaroni, tuna, mayonnaise, celery and salt. Blend soup and milk; heat. Add cheese and heat until cheese melts. Add macaroni mixture. Top with bread crumbs. Bake for 20 minutes on 450° or until brown.
Slice tomatoes 1/2-inch thick and place in a single layer in a large shallow dish.
Blend first 3 ingredients. Save 1 cup of the crumbs. Mix next 3 ingredients. Add the flour mixture. Mix well, will not be smooth. Fill cupcake liners 1/2 full. Sprinkle with crumbs. Bake at 350° for 20 minutes.
Cook sugar, butter, milk and vanilla together until boiling, then put chips, marshmallow cream and nuts.
Place meat in crock-pot; mix flour, salt and pepper. Coat meat in crock-pot. Add remaining ingredients and stir to mix. Cook on low for 10 to 12 hours or on high for 4 to 6 hours. Serves 6.
Cream the butter and shortening with powdered sugar and brown sugar. Work in sifted flour. Roll dough out about 1/4 inch thick. Cut into shapes or sticks. Sprinkle with granulated sugar. Bake on an ungreased cookie sheet at 350° until light brown.
Dredge meat in flour then brown in a Dutch oven. Add lots of ground pepper and salt to taste. Mix catsup and spices. Pour over meat. Add water. Cook slowly in a 325° oven. Add onions, carrots and potatoes after 1 hour. Continue to cook for 1 hour and 30 minutes.
Cut baked potatoes into 1-inch cubes. Place 1/2 in greased 13 x 9 x 2 pan. Sprinkle with half of salt, pepper and bacon. Top with half sour cream and cheeses. Repeat layer. Bake at 350°, uncovered, for 20 to 30 minutes. Sprinkle with scallions.
Melt margarine in small saucepan over very low heat. Add peanuts and salt to warm. Place sugar in large thick skillet over medium heat. Stir continuously until sugar caramelizes into golden brown syrup. Stir in peanuts. Pour onto large buttered surface at once. With big spoon, stretch. Makes 1 1/2 pounds brittle. Cool and break into pieces.
Drain pineapple and fruit cocktail and save juice. Drain oranges, but don't save juice. In large bowl, dissolve pudding with 2 juices. Stir until pudding is dissolved; do not beat. It will thicken some as it sets. Just before serving, add bananas or serve without.
Sprinkle chocolate wafer crumbs in bottom of 7-inch spring-form pan. Set aside. Position knife blade in food processor bowl; add cream cheese and next 7 ingredients, processing until smooth. Add eggs and process just until blended. Fold in chocolate morsels. Slowly pour mixture over crumbs in pan. Bake at 300° for 65 to 70 minutes or until cheese cake is set. Let cool in pan on wire rack. Cover and chill at least 8 hours. Remove sides of pan and transfer to serving plate. Garnish with curls. Serves 12.
Cook noodles according to package directions. Toss with dressing and serve with crackers.
Cook ground beef until brown. Drain grease. Add taco mix and 1 cup water. Bring to a boil. Let simmer for 5 minutes. Shred cheese; dice onion and shred lettuce in a bowl with tomato. Crush chips. Put all this into a bowl and mix. Add ground beef last. Stir until mixed well. Serve with hot sauce.
In a medium saucepan, blend dry ingredients. Add 1 cup hot milk; mix well. Blend in egg yolks and add last cup of hot milk. Cook over medium heat, stirring constantly until thick, about 5 minutes. Add butter and vanilla. Pour into cool, baked pie crust. Top with meringue and bake at 350° for 12 to 15 minutes or until lightly browned.
Mix together. Cook slowly for 1 hour. Bottle and seal (water bath for 10 minutes). Yields 12 quarts.
Cover lentils and split peas with water; soak overnight. Drain. Place lentils and split peas in large saucepan with 8 cups water, ham, onion, garlic, bay leaf and cayenne. Bring to boil; reduce flame. Simmer, partially covered, 2 hours until lentils and split peas are tender and mixture thickens. Add carrots and celery. Simmer, uncovered, 45 minutes. Season with salt and pepper. Remove bay leaf. Yield: about 1 1/2 quarts.
Sift flour; measure. Add salt, soda and baking powder, then sift again. Add nutmeg to sifted flour. Cream shortening; add both sugars. Beat the eggs at one side in same bowl, then blend with shortening and sugar mixture. Add extracts. Add dry ingredients, alternating with buttermilk. Chill several hours. Roll and cut out. Bake at 325° for approximately 13 minutes or until done.
Cream the Crisco and sugar until light and fluffy. Add buttermilk and beat well. Add eggs. Sift the flour; measure baking powder, salt and soda. Sift together 3 or 4 times. Add flour all at once. Beat well. Add flavoring last. Bake at 300° to 325° for 1 hour; do not open oven.
Combine dry ingredients and set aside. Beat eggs lightly in large mixing bowl. Add sugar, oil and vanilla. Beat until creamy. Stir in zucchini and pineapple. Add dry ingredients, stirring only until moistened. Pour batter into 2 well-greased and floured loaf pans. Bake at 350° for 1 hour or until done. Cool 10 minutes; turn out on racks.
Make the dip in advance and chill well. Before serving, hollow out a whole loaf of round, unsliced, rye bread. Serve dip inside the hollowed out area. Take the bread which was removed from the loaf and break it into pieces. It is good with the dip, as well as vegetables.
In a large Dutch oven, heat oil over high and brown meat on all sides. Combine all remaining ingredients, except mushrooms; pour over meat. Cover and reduce heat to simmer. Cook 2 1/2 to 3 hours or until meat is tender. Transfer meat to platter; keep warm. Add mushrooms to cooking juices; simmer 5 minutes. With a slotted spoon, remove mushrooms and spoon over roast. Meanwhile, reduce cooking juices to desired thickness by cooking over high heat. Spoon a portion of the gravy over roast and pass the rest. Yields 12 to 15 servings.
Mix all ingredients together. Bake in casserole at 350° until bubbly and light brown on edges. Delicious spread on crackers and so easy! Before serving, I drain the liquid!
Cook shells according to package directions. Drain. Toss with 2 1/2 cups sauce. Meanwhile, in medium bowl, combine remaining ingredients. In 2 1/2-quart casserole, layer 1/2 shell mixture. Spread cheese filling over shells. Cover with remaining shells. Top with remaining 1 cup sauce. Sprinkle with additional Parmesan cheese. Cover and bake at 350° for 35 to 40 minutes or until hot and bubbly.
Mix first 4 ingredients, then honey and oil. Put in large roaster and bake at 250° for 1 hour, stirring often. Add raisins after baking. Use your own imagination for variation. Shredded Wheat may be added or substituted in part. Dried dates or dried apples, cinnamon, etc. may be added. Adds more flavor. If you do not have wheat germ, omit and use more oatmeal. Makes good eating.
Cook broccoli until tender; drain. Beat egg and add cooked broccoli and corn. Add onion, salt and pepper to taste. Add one handful of crackers, crushed with your hand.
Drain pineapple, reserve 2 Tbsp. juice (set aside) Stir lemon juice and sliced banana, into pineapple juice. In a large bowl combine cabbage, oranges, marshmallows, coconut, salt, raisins, walnuts, pineapple and banana mixture. Add yogurt, toss to coat, cover and refrigerate before serving. Serves 10.	Can be used as salad or dessert.
Heat until bubbly. Great for dipping cocktail wieners or pour over cream cheese and liverwurst.
Mix ingredients in a blender. Pour into 2 (9-inch) buttered cake or pie pans. Bake 20 minutes at 400°. Reduce to 350° for 5 to 10 minutes. Top with syrup and butter or powdered sugar. Also good with fresh fruit and whipped cream.
Soften cream cheese. mix with onions and beef. Form in a ball and cover with chopped pecans.
Cream the margarine and sugar in a bowl. Add cheese; continue beating until well blended. Add flour and mix well. Put the apples in the buttered casserole dish. Cover the apples with the cheese mixture. Bake at 350° for 45 minutes. Serves 6 to 8.
Crush Ritz crackers and mix with sugar. Melt margarine and pour over crackers and sugar mix. Mix and pat into 9 x 13-inch Pyrex dish. Bake at 350° for 8 to 10 minutes. Mix pudding with evaporated milk (follow box directions). Spread pudding mix over crumb crust. Cover with Cool Whip and sprinkle crumbled Heath bars over top. Refrigerate and serve in squares. Delicious Christmas or St. Patrick's Day dessert ... or any day of the week!
Fry fat back. Boil venison until tender. To fat back drippings, add venison, potatoes, onions and celery. Add enough water to cover. Cook until onions are done. Add other ingredients. Simmer at least 30 minutes, stirring constantly.
Cream the butter and sugars. Add eggs, one at a time. Combine flour, salt and baking powder. Add slowly alternating with milk and beating mixture as you go. Add vanilla and nuts. Pour into a greased and floured tube pan. Bake at 325° for 1 1/2 hours.
Brown celery and onion in butter. Combine with remaining ingredients. Bake in casserole at 350° for one hour.
Fry beef and large onion until lightly browned; drain. Season with salt and Tabasco sauce; set aside.
Mix sugar and cinnamon in a plastic Ziploc bag. Place each biscuit in the mix and shake it. Place in greased Bundt pan. Pour the leftover mix over the biscuits, then pour over the melted margarine. Bake at 350° for about 30 minutes.
Parboil chicken until about half tender; drain. Reserve broth. Cut chicken in cubes or slice thin. Add all soups, broccoli and rice. Place in casserole dish. Use enough reserved broth to moisten stuffing mix. Place on top of other ingredients; cover. Bake in 350° preheated oven for 1 hour.
Combine dry ingredients and stir. Combine liquids and stir. Add to dry ingredients and stir until moistened. Drop by teaspoonfuls onto cookie sheets sprayed with Pam. Bake at 350° for 10 minutes. Store in sealed container.
Mix Jell-O and water; let cool. Add pineapple, sliced bananas and marshmallows to Jell-O mixture. Refrigerate and let set. Cook pineapple juice, sugar, egg and flour until thick. Add cream cheese; stir until smooth. Prepare Dream Whip according to package directions; fold into cooked mixture. Remove Jell-O from refrigerator and spread cooked mixture over Jell-O. Sprinkle with chopped pecans. Refrigerate.
Put cottage cheese through blender. Add potatoes and other ingredients and mix together in mixer. Pour into pie shell. Sprinkle with grated cheese. Bake at 425° for 50 minutes.
Cream both sugars, Crisco and oil. Add eggs, vanilla, flour, soda, salt and chocolate chips. Bake at 350° for 8 to 10 minutes.
Chop peppers. Add juice and peppers to cream cheese and grated Cheddar cheese. Add mayonnaise, onion, cayenne pepper and black pepper. Mix well until blended together. Enjoy!
Mix the water, brown sugar and butter; stir. Place in microwave on High for 1 minute. Take out and stir. Place biscuits in the topping. Place in microwave for 3 minutes on "Defrost" setting. Check them by poking them; when they bounce back, they are ready. Continue microwaving and checking until they are done. When they are ready, turn upside down on another plate. Serve and enjoy.
Dissolve jello and salt in boiling tomato juice. Add cold juice, lemon juice, horseradish and onion. Pour into 8 x 4-inch or 9 x 5-inch loaf pan. Chill until firm, about 4 hours. Cut into squares.
Drain spinach very well. Place chicken in a lightly greased 13 x 9 x 2-inch baking dish. Arrange 3/4 of the garlic around the chicken. Spread spinach evenly over top. Process soup, wine, remaining garlic and ginger until smooth. Pour mixture over chicken. Cover and bake at 350° for 1 hour. Top with cheese and bake, uncovered, until cheese is melted. Good with rice or noodles.
Separate eggs. Beat yolks until light and thick. Add sugar to which has been added cinnamon and cloves. Add pecans, raisins and butter. Beat egg whites until stiff. Fold gently into mixture (do not beat), adding vinegar as you fold. Pour into 8-inch unbaked pastry shell. Bake for 10 minutes at 400°. Reduce heat to 350°. Bake 25 minutes. Cool. Serve with unsweetened whipped cream.
Heat stock, add broccoli, onions and bay leaf. Simmer for 1 hour. Combine flour and butter to make roux. Cook 8 to 10 minutes, but do not brown. Add cooked stock to roux gradually, stirring until slightly thick and smooth. Simmer additional 1 1/2 hours. Pass through food mill. Add heated milk and cream; adjust seasoning. Serves 50.
Cut carrots into long, thin strips. Set aside. Combine brown sugar, margarine, water, salt and cinnamon in a 1-quart casserole dish. Microwave at High until margarine is melted (1 1/2 minutes). Stir to blend. Stir in carrots until coated. Cover. Microwave at High until carrots are tender (8 minutes), stirring once. Serves 4 to 6.
Mix and place in crock-pot. Mix well and cook on low 8 to 12 hours or until beef is tender. Serve over rice or noodles.
Beat eggs well, add rest of ingredients and bake for 1 hour in 350° oven.
Mix flour and shortening into crumb mixture. Add salt, milk and egg together. Mix in.	Makes three single crusts.
Beat butter and sugars well in large bowl. Beat in eggs, vanilla and peanut butter until well blended. Mix baking soda with oats and stir in with other mixture until well blended. Stir in candies and chocolate chips. Drop by teaspoons onto cookie sheet that has been sprayed with Pam. Bake at 350° until lightly browned, approximately 12 minutes. Makes 6 dozen cookies.
Combine the Old El Paso cheese and salsa with Rotel (do not drain) into a saucepan or crock pot, using low heat.
Mix together margarine, sugar and eggs. Sift together and stir in flour, cream of tartar, soda and salt. Roll into balls size of small walnuts. Roll in mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Place about 2-inches apart on ungreased cookie sheet. Bake 8 to 10 minutes in 400 oven until lightly browned but still soft.
In trifle bowl (tall, clear glass bowl) break angel food cake into small pieces. Mix glaze, strawberries and water. Spoon over cake letting it run down some around inside of bowl. Mix cool whip, sour cream, sugar and milk. Spoon over strawberry mixture. Keep refrigerated. This can be made low cal by using sugar free cake, lite cool whip and sugar-free glaze and Splenda sugar substitute.
Cook chicken and remove bones. Cut into pieces and place in bottom of a 9 x 13-inch pan. Mix soups and bring to a boil. Pour over bottom chicken. Mix together margarine, buttermilk and flour. Pour on top. Bake at 425° for 25 to 30 minutes.
Fry the meat; drain. Add taco seasoning, tomato sauce and water. Stir well. Allow to boil, then reduce heat and simmer for 15 minutes. Add the tortilla chips and cook in oven for 15 minutes at 400°.
Mix all ingredients; bake at 400° for 20 minutes, covered. Top with 1 cup of Ritz cracker crumbs. Return to oven, uncovered, and bake 10 minutes or until brown.
Cream sugar with the eggs and add remaining ingredients. Roll out lightly on floured board and cut out. Fry in oil. Sugar a few at a time by placing them in a paper bag with the sugar. Shake.
Combine ingredients and mix well. Pour into well-greased 9 x 12-inch pan. Bake in 325° oven for about 30 minutes, until golden brown.
Add bouillon, rice, carrots and potatoes to boiling water and salt; cover and simmer for 15 minutes. Add mushroom soup (diluted). Stir together thoroughly. Pour into baking dish and top with chicken chunks and pepper. Bake in 375° oven for 15 minutes, then stir and bake for 10 minutes longer or until all liquid is absorbed. Strips of cheese may be placed on top of hot rice.
Brown the beef. Put into a 2-quart baking dish. Drain liquid from beans, then layer beans, onion rings and Tater Tots. Pour milk over the top; sprinkle with paprika. Bake 30 minutes at 350°.
On 12-inch plate (glass pizza dish), mix and spread first layer of refried beans and Fritos bean dip. Next layer chopped onions. Mix together avocados, picante sauce and lemon juice to make a guacamole mixture. Spread on top of onions. Layer sour cream, taco seasoning, cheeses, olives and tomatoes in order given. It looks like a pizza. Use a spoon or cake server to dip it. Eat with tortilla chips.
Split sausages. Arrange in a greased shallow baking dish just large enough to hold them in a single layer. Saute mushrooms and onion in butter over medium heat until lightly browned. Smoothly mix in mustard and cream. Bring to boiling. Cook, stirring occasionally until liquid is reduced and slightly thickened. Divide mushroom mixture evenly into split sausages. Top with tomatoes. Sprinkle with cheese. Bake, uncovered, at 450° for 15 to 20 minutes until sausages and cheese are lightly browned.
Boil chicken and let cool; then shred.	Mix all ingredients together and toss in chicken. Chill. Serve on pumpernickel bread. Enjoy.
Trim fat from pork chops; cut into strips. Brown in cooking oil. Add vegetables; cook until vegetables are thawed. Add soup and milk. Cook on medium heat for 10 minutes. Add rice; turn off heat. Let stand 7 to 8 minutes. Serves 2.
Combine cornmeal, flour, baking powder and salt. Beat eggs. Add milk and cooking oil. Add this to cornmeal mixture, then add grated squash and grated onion. Stir together.
In a 9 x 13 inch casserole dish, layer lettuce, onion, green pepper, celery and peas. Mix mayonnaise and sugar and spread over the top of salad completely to the edges. Sprinkle parmesan and bacon on top. Seal air tight and store in the refrigerator overnight.
Put roast in pan. Sprinkle with vinegar. Spread soup over roast. Sprinkle onion soup mix, salt and pepper over top. Cover; roast at 350° for 1 hour. Reduce heat to 325°; roast 2 to 3 hours longer or until meat is tender.
Mix all ingredients well and bake in a Bundt cake pan greased well with butter or Crisco and coated with sugar (not flour). Bake at 350° for 45 minutes.
Combine warm noodles, soup, mayonnaise, salt and pepper in oven-safe casserole. Top with Cheddar cheese. Place under broiler until cheese melts and is slightly brown. Serve warm with Texas Pete as a condiment, if desired.
Mix 4 cups vinegar red or white, 6 c sugar and 1/4 c salt.
Pre-heat oven to 350°. Grease and flour bundt pan. Combine cake mix, pudding and oil in large mixing bowl. Add eggs one at a time, beating well. Batter will be very thick. By HAND, mix in sour cream. LET SET 15 MINUTES. Add half of the chocolate chips and mix well.
Combine all ingredients, except cola and marshmallows. Beat at medium speed 1 minute. Add cola; mix well. By hand, stir in marshmallows. Bake in a 13 x 9-inch pan at 350° for about 45 minutes.
Prepare cake mix; cut into bite size cubes. Combine the next 4 ingredients; cook, stirring, until thick. Remove from heat. Whisk in egg. Cook over medium heat for 2 minutes, stirring constantly. Stir in lemon rind and juice; chill. Later, fold yogurt into cream mixture.
Partially cook chicken in small amount of water. Place chicken in 3-quart baking dish. Place slice of cheese on top of each breast piece. Mix soup and water; pour on top of breasts. Crunch up croutons and put on top. Pour melted butter on top. Bake at 350° for 1 hour, uncovered. Makes 6 servings. Good served with rice.
Melt margarine and combine with flour and pecans; spread in a 9 x 13-inch pan and bake at 350° for 15 to 20 minutes. Combine sugar, cream cheese and Cool Whip and pour over cooled crust. Mix the puddings and milk and pour over cheese mixture. Top with Cool Whip and sprinkle with nuts.
Preheat oven to 350 degrees. Defrost potatoes. Mix all ingredients and pour into a greased 3 x 13 Pyrex baking dish. Bake for 1 hour.
Melt butter in Dutch oven. When it foams, add onions and saute until soft. Add paprika, vinegar and salt; continue cooking for a minute or two. Add chicken and broth. Cover and simmer over low heat until chicken is tender, about 30 minutes for breasts, 45 minutes or longer for dark meat. If liquid evaporates, add water or more broth. Add 1 1/2 pt. sour cream, heat to bubbling stage. Mix flour thoroughly into remaining 1/2 pt. sour cream, stir into pot and continue simmering for 5 minutes. Serve with rice or noodles. Serves 12.
Heat oven to 425°. Mix flour and seasonings in Baggie. Put shortening or margarine (or combined to equal 1/2 cup) in 13 x 9 x 2-inch pan to melt. Shake 3 or 4 pieces of chicken in the bag to coat evenly. Place skin side down in hot shortening (I usually have skin removed on my chicken; it doesn't make any difference whether the skin is on or not). Bake for 30 minutes and turn chicken over and bake another 15 minutes. Then push chicken or stack it in one end of dish. Add 1 can biscuits or home biscuits in single layer in chicken evacuated dish and continue cooking for another 15 minutes or until biscuits are light brown on top.
Melt almond bark in top of double boiler on low heat. Stir until melted. Take off stove and add peanuts. Drop by tablespoonfuls on wax paper. Let set until hard. Store in container with lid.
Beat egg whites with cream of tartar until frothy. Gradually beat in sugar and vanilla. Continue beating until stiff and glossy. Put on top of cream pie and bake at 400° for 10 to 15 minutes.
Combine all ingredients except spaghetti, beans and cheese. Bring to a boil. Simmer gently, covered, for 1 hour. Add spaghetti and cook for 30 minutes, stirring. Add beans and cheese. Makes a big pot.
Cream shortening and sugar thoroughly. Beat in eggs, one at a time. Sift together flour, baking powder, cinnamon and salt. Add to creamed mixture alternately with the milk. Stir in vanilla. Add raisins and oats. Drop from teaspoon onto greased sheets. Bake at 375° for 15 minutes. Makes 4 dozen.
Mix together. Make into 1 1/4-inch balls. Cook in oven for 20 minutes at 350°, then drain off fat.
Cream margarine and sugar; blend in almond extract and salt. Add flour and mix well. Shape tablespoon of dough in ball; roll in sesame seed. Place on ungreased baking sheets; flatten slightly. Indent center of each; fill with jam. Bake at 400° for 10 to 12 minutes. Makes approximately 36 cookies.
Combine into a casserole first six ingredients and bake at 350° for 30 minutes. Stir together the Ritz crackers and margarine and place on top of casserole. Bake an additional 10 minutes.
Sift dry ingredients into bowl. Mix oil and eggs and add to dry ingredients. Fold in berries and nuts. Pour into 2 greased, floured 9 x 5-inch loaf pans. Bake at 350° for 1 hour and 20 minutes. Cool in pans for 15 minutes. Makes 2 loaves.
If served at 2:00 o'clock, put up the shank as for soup, at the earliest possible hour. Then about 12:00 o'clock, take the shank out of the soup and shred and cut all of the meat as fine as you can, carefully taking out bone and gristle, then return the meat to the soup pot and add all of the vegetables and the bread. Season with salt and pepper to taste and when ready to serve, drop into the tureen 2 or 3 tablespoons butter.
Bring water and salt to boil; add potatoes. Cook until tender. Saute chiles, tomato and onion in butter. Add to potatoes. Just before serving, stir in cheese and bacon.
Combine brownie mix, applesauce, water and egg; mix well. Place parchment paper on 15-inch baking pan or use 9 x 13-inch dish. Pour brownie mixture on pan and spread out to 14-inch circle if using round pan. Bake until brownies are done. Cool completely. Mix cream cheese and powdered sugar until smooth. Spread mixture evenly over brownies. Top with strawberries, bananas, chopped nuts and chocolate chips. Chill. Cut into pizza slices or into bars.
Mix jello and cranberry sauce. Let chill until partially jelled. Add pineapple, celery and nuts. Pour into a large mold or individual ones and chill to firm.
Mix flour, baking powder and salt together well. In separate bowl blend together eggs, milk, oil, parsley and sage. Mix all ingredients together by adding liquids to flour mixture until well blended. Drop by tablespoons over top of simmering stew. Continue to simmer covered 20 minutes. Remove cover and continue simmering an additional 5 to 10 minutes, until dumplings are cooked through.
Combine first 4 ingredients in a small bowl. Stir well and set aside. Place chicken between 2 sheets of heavy-duty plastic wrap and flatten to 1/4-inch thickness using a meat mallet or rolling pin.