HumbleIntelligence/food-ner-1-Million huggingface dataset:
Broil bacon until crisp. Drain and let cool. Boil noodles until tender; drain and let cool. Brown hamburger with onion, celery, salt and 1/2 teaspoon oregano. Mix remaining oregano, pepper and garlic powder with Ragu and catsup. (If mixture doesn't look like enough, add 1 small can tomato paste, thinned according to directions.) Heat enough to blend; mix with hamburger. Cook in pan suitable for serving. (If you use an old biscuit pan, cover the outside with aluminum foil before you put it on the table.)
Mix all together and pour into 2 large loaf pans. Bake at 350° for 1 hour.
Mix all ingredients, except 1/2 of meat. Shape into ball. Cover with remaining meat. Serve with crackers.
Place cracker crumbs in bottom of greased casserole. Layer remaining ingredients in order given, with pimento cut and scattered on top. Bake 20 minutes at 350°.
Combine all ingredients. Bake at 350°, covered, for 45 minutes.
Make a light brown mixture of cinnamon and sugar. Cream together butter, cream cheese, egg yolks and 1/2 cup sugar. Spread creamed mixture on bread and roll up. Brush with butter and roll in cinnamon and sugar mixture. Freeze! Bake for 15 minutes in a 400° preheated oven. Do not thaw before baking. Serve warm. Yields 48 roll-ups.
Mix all ingredients together. Bake at 350° in a 9 x 13-inch pan for 30 to 35 minutes. May be left in pan. Really stays fresh and moist. Frost with favorite frosting.
Combine all ingredients in a blender and serve. This is also great for breakfast or an after school treat.
Mix all ingredients in a large bowl except melted butter. Pour the melted butter into a 9 x 13-inch pan, then put the hash brown mixture in the pan and bake at 325° for 1 hour and 15 minutes. Salt and pepper to taste.
Mix flour, sugar and salt. Blend in Crisco; mix milk, egg and vinegar last. Roll in ball. Can be used immediately or store in refrigerator in sealed bag for later. Makes 1 cobbler and 2 pan pies.
Grease 13 x 9-inch baking dish. Put defrosted potatoes in dish and cover with 1/2 cup melted margarine. Sprinkle with salt and pepper.
Grease and flour a 9 x 13 inch pan. Sprinkle pecans on bottom of pan. Mix cake mix according to directions on the box. Pour batter over pecans. Melt butter and add cream cheese, vanilla, and powdered sugar. Blend until creamy and add coconut. Dab on top of cake mixture by spoonfuls. Bake at 350 degrees for 35 to 45 minutes.
Place dry ingredients in mixing bowl. Mix. Melt margarine and chocolate. Add milk, vanilla and eggs. Mix well. Stir into dry ingredients. Mix until smooth. Pour into greased 9 x 12-inch pan. Bake at 350° for 45 to 55 minutes. Cool, then serve.
Mix first 3 ingredients and press in 9 x 13-inch loaf pan. Mix last 3 ingredients and pour over batter; bake at 375° for 30 minutes.
Cook linguine al dente. Rinse thoroughly with cold water; set aside. In a medium saute pan, add butter, garlic and shrimp. Cook 1 minute or until shrimp are done, adding wine during cooking process.
Mix all ingredients together in bowl, beat for 7 minutes, mix 1/2 cup sugar and cinnamon and walnuts (optional). Place 1/2 batter in tube pan, sprinkle sugar and cinnamon mix on top. Add rest of batter, sprinkle little sugar mixture on top. Bake at 350° for 50 to 55 minutes.
Melt butter and sugar. Mix in dates. Cook up to 8 minutes. Take off fire. Add vanilla, Rice Krispies and pecans. Roll into balls, then roll in powdered sugar.
Mix water, soy sauce, cornstarch, sugar, vinegar and sesame seed oil in a measuring cup, until blended. Heat oil. Add peppers, onions and green beans. Stir-fry 4 to 5 minutes. Stir in chicken, peanuts and soy sauce. Bring to boil.
Heat oven to 375°. Grease baking sheet with butter flavored Crisco. Combine Crisco, light brown sugar, egg, milk and vanilla in a large bowl. Beat until well blended. Combine oats, flour, baking soda, salt and cinnamon. Mix into creamed mixture slowly until well blended. Stir in raisins and nuts. Drop rounded tablespoonfuls of dough 2 inches apart onto baking sheet. bake at 375° for 10 to 12 minutes, or until lightly browned. Cool for 2 minutes on baking sheet.
In medium mixing bowl, cream shortening. Add powdered sugar, vanilla and enough milk for decorating consistency. Beat until smooth and well blended. Thin with a few drops milk if necessary. Divide into small bowls, coloring as desired. Makes about 3 cups frosting.
Put 1 tablespoon vegetable oil in small frypan. Add diced chicken and fry until brown; stir continually. Put 1 tablespoon vegetable oil in large frypan. Add vegetables and sliced onions; stir continually until thoroughly warmed. Add diced chicken to cooked vegetables. Serve cooked vegetables over rice on individual plates. Serves 4 to 5.
Melt cheese in top of double boiler. Crumble up sausage and add to cheese. Mix well. Add flour all at once and work with hands; form into walnut size balls. Freeze on baking sheet; remove and place in plastic freezer bags. Remove as many as you want to bake, let thaw for 1 hour before baking on cookie sheet. Bake 15 to 20 minutes at 350°.
Mix together. Bake in an 8 x 8-inch square pan, 25 to 30 minutes at 350°. Ice with a thin powdered sugar icing while warm.
Boil potatoes in large saucepan in water, or add 1 cube of chicken bouillon for added flavor. Cook about 5 to 7 minutes or until fork-tender.
Mix all ingredients together and spread in flat casserole. Melt 1/4 cup margarine and toss with 1 cup corn flake crumbs or cracker crumbs. May also use potato chip crumbs. Sprinkle over rice mixture and bake 25 minutes at 350° to 375°. Can mix up night before and add crumbs right before baking.
Mix ingredients in order given. Pour into pie pans and bake in 400° oven for 50 minutes or until knife inserted in center comes out clean.
Put all ingredients together. Cook as for cream or chocolate pie. Cook in a heavy saucepan, stirring constantly, on low heat until it thickens. Pour into 9-inch baked pie shell. Beat egg whites stiff with 1/4 teaspoon vinegar. Add 1/3 cup sugar to egg whites and swirl over filling, sealing meringue well to pastry. Bake in slow oven at 325° for 15 minutes, or until meringue is brown.
Mix cranberries and raisins. Combine the sugar and flour and mix this with the fruit. Add the water and lemon peel and place the filling in an unbaked pie shell. Cover with the top crust and bake at 400° for about 45 minutes.
Slice apples in pan with water. Boil until tender. Add Sugar Twin and cinnamon. Can add diet butter.
Grease and flour Bundt pan. Prepare cake according to package directions. Combine marmalade, coconut and margarine in a small mixing bowl; pour into Bundt pan. Pour prepared cake mix over marmalade mixture. Bake at 350° for 50 minutes. Remove from pan immediately.
Reconstitute orange juice and lemonade as directed on cans. Combine in punch bowl with apricot nectar, pineapple juice and lemon juice. Pour bottled carbonated beverages or ginger ale slowly down side of bowl. Drop scoops of pineapple, orange, lime or raspberry sherbet into punch. Makes about 3 1/2 quarts without sherbet.
Stir together peas, soup and cheese. Put in a casserole bowl, arrange asparagus across top of mixture. Add crackers and some grated cheese on top. Bake at 350° for 20 to 25 minutes until bubbly, uncovered.
Meat butter and Cheez Whiz; add all other ingredients. Let cool. Spread on 12 halves of English muffins. Cut each half into quarters. Place on an ungreased cookie sheet and freeze. Pour into a freezer bag.
In large bowl with fork or whisk, beat eggs until blended. Stir in remaining ingredients. Pour into greased 8-inch square baking dish. Bake in preheated 325° oven for 45 minutes or until firm. Makes 4 servings.
In small serving bowl combine all ingredients. Mix well. Cover and refrigerate until chilled. Makes 4 servings.
Combine all dry ingredients and mix into melted stick of butter or margarine. Cover bottom and sides of pan with crust dough. Put raw apples in pan and pour margarine or butter mix over apples. Cover apples with remaining dough. Bake in a preheated oven at 325° for 1 hour.
Mix green beans, soup, pepper and milk in casserole dish. Add 1/2 can of fried onions. Bake at 350° for 30 minutes. Top with remaining onions. Bake an additional 10 to 15 minutes.
Brown hamburger or sausage in a skillet; drain. Stir in the salsa; let meat simmer or "marinate" for 5 minutes. Chop up the cheese; add to mixture. Stir until melted and blended. Serve while warm with chips. Can reheat. (This is a great dip; men love it!!)
Brown chicken lightly in oil. Add water, wine, broccoli and soup. Bring to a full boil, separating broccoli pieces. Stir in rice. Cover, remove from heat and let stand 5 minutes. Sprinkle with cheese. Makes 4 servings.
Cook pasta according to package directions. Do not overcook. Rinse with cold water. As pasta cooks, cut up vegetables into bite size chunks. Mix with pasta. Add salad dressing and seasoning. Chill at least 2 hours before serving. Serves 6-8.
Boil the washed cabbage for 8 to 10 minutes or until the leaves become pliable. Drain and carefully remove about 16 large leaves. Mix beef with sausage. Add rice, minced onions and season well. Place one or two tablespoons of mixture on each cabbage leaf. Fold the ends over meat and roll up the rest of the cabbage. If necessary, pull off more leaves until the meat is used up. Bake uncovered at 350° for 1 to 1 1/2 hours. Remove cabbage rolls and place the sauerkraut and onions in casserole and add tomato paste. Top with bacon and bake uncovered 45 minutes in 300° oven. If needed, add a little water. Serve with sour cream.
Layer in casserole with meat on bottom. Cook 15 minutes at 400°, then 1 hour at 350°, covered.
Potatoes should be scrubbed, peeled and diced into medium chunks. Onion should also be peeled and chopped. Put all ingredients into slow cooker and stir. Turn pot to medium temperature (about 375°); cook for 7 to 8 hours.
Bring whipping cream to a boil in sauce pan, on medium heat. Remove from heat and add chocolate morsels, margarine, sugar, and vanilla; stir until chocolate melts and mixture is smooth. Serve warm. Yields 2 1/2 cups.
Combine soft cream cheese and mayonnaise until creamy. Add all other ingredients and blend well. Chill. Before serving, hollow out the center of the loaf of bread in pieces. Place pieces of bread around the loaf on platter. Place dip in the hollowed out portion of bread. Use pieces of the bread to dip into shrimp dip.
Mix first 8 ingredients in a bowl until well blended. Add milk and continue mixing until a loaf shape can be made that will hold together. Place in a loaf pan and top with bacon strip. Bake at 350° for 1 to 1 1/2 hours.
Beat 2 eggs with 1 cup milk. Mix flour and cocoa together; mix dry ingredients together, then add to liquid ingredients. Pour in a 9-inch pie crust which you bake 3 to 5 minutes before adding filling. Bake at 325° for 35 minutes.
Combine all ingredients, except lime slices, in a punch bowl. Float the lime slices on top. Serve over ice. Serves 20 (4-ounce) cups.
Saute onion in butter in soup pan. Add 3 cups water and potatoes. Cook until potatoes are tender. With a hand potato masher, gently mash potatoes. Add dry mustard, milk and Swiss cheese slices. Cook on low heat until cheese is melted.
Put water in a large bowl. Sprinkle yeast on top and let dissolve. Add sugar, salt and 1/2 cup flour. Beat well for 2 minutes. Add egg and oil and mix again. Add remaining flour; mix all together well. Put in refrigerator for 2 hours before making rolls. Push down everyday and keep covered with damp cloth.
Put cocoa and sugar into saucepan. Put in water and milk and stir until smooth. Keep on low heat for 5 to 6 minutes. Put marshmallows in each cup and pour cocoa into cup.
Heat oven to 375°. Brown sausage over medium heat. Drain; add apples and cook until barely tender. Place in pie crust. Mix liquid ingredients together and pour over sausage mixture. Bake 20 to 25 minutes or until firm in the center.
Melt margarine and mix together with pecans, oats, brown sugar and flour. Spread on an ungreased cookie sheet and bake at 350° for 35 minutes, stirring often; cool.
Fry bacon and remove from pan. In bacon grease, fry cubed potatoes, onion and pepper until tender. Dice bacon and add to mixture. Add seasoned salt and pepper.
In a large saucepan or Dutch oven, combine all ingredients; mix well. Simmer for 10 minutes. Remove spices. Serve hot in punch bowl or pitcher. If desired, garnish with clove-studded orange slices. Makes 26 (1/2-cup) servings.
Cut a thin slice from stem end of peppers. Remove all seeds and membranes; wash insides and outsides. Cook peppers in boiling water 5 minutes; drain.
Cook macaroni; pour milk over bread crumbs and cheese. Add macaroni, egg yolks, pimento, oleo and onion. Mix and fold in beaten egg whites with 1/4 teaspoon cream of tartar. Bake 55 minutes at 325°.
Melt almond bark in microwave or double boiler on stove, then add cereal and peanuts and mix together. Place mixture flat on wax paper and let dry. After it dries, just break in little pieces and eat. It's real good.
Sift dry ingredients together. Cut in shortening. Mix well. Add buttermilk and yeast. Mix well. Cover bowl and put in refrigerator. Use as needed. Dough will keep a week if kept refrigerated.
Mix all together and put in jar and keep in refrigerator and it will keep for weeks. Use as needed.
Combine all ingredients in the order given. Mix thoroughly. Prepare a loaf pan by oiling thoroughly, then coating with cracker crumbs. Fill with chicken mixture. Set pan in a pan containing about 2 inches of hot water. Bake at 350° for 1 hour, or until a knife inserted comes out clean. Serve hot with olive sauce or cold with Hollandaise sauce. Serves 8 to 10.
Cut meat into bite-size pieces. Sprinkle the meat with garlic salt and Accent. Combine the soup, onion, wine and mushrooms. Stir into meat. Pour into casserole baking dish. Bake for about 2 1/2 hours or until the meat is nice and tender at 325°. Serve over noodles.
Cream together sugar, brown sugar and butter. Add eggs, milk and vanilla. Add dry ingredients. Chill batter. Roll out dough and cut into shapes. Bake at 350° for 10 to 12 minutes. Makes about 5 dozen.
Make dressing: In jar with lid, combine oil, vinegar, garlic, salt, pepper, basil, oregano and parsley. Shake well to combine. Refrigerate to chill well and to blend flavors. Remove and discard garlic.
Mix together the pudding and buttermilk. Fold all ingredients together. Refrigerate. Yummy!
Peel and pulp sweet potatoes. Mix with next 7 ingredients. Spoon mixture into pastry prepared cake pan. With electric mixer, blend next 5 ingredients. Beat until smooth and syrupy. Stir in pecans. Pour this mixture atop sweet potato mixture. Bake at 325° for 1 1/2 hours until a knife inserted in middle comes out clean. Serve with whipped cream. Serves 12.
In a large bowl, mix milk and 1/4 cup of the cornstarch until well blended. Add meat, onion, salt, nutmeg, pepper and egg; mix well. Cover and refrigerate for 20 minutes, then shape into 1-inch balls. In skillet over medium heat, heat oil until hot. Cook meat balls, 1/2 at a time, until browned (8 to 10 minutes). Remove and drain on paper towels. Pour off all but 1/4 of the drippings, adding oil if needed to make 1/4 cup.
Wash and chop Apples with skin left on. Chop candy bars. In large bowl, add apples and candy; Mix in cool whip. Better if made couple of hours before serving.
Stir all ingredients together. Pour into unbaked pie shell. Bake in 400° oven until it browns.
Mix flour, salt and pepper together.	Coat roast with this mix. Put a rack in the bottom of a 12-inch Dutch oven. Put in bay leaves and sugar and pour in the broth. Place meat on rack. Sprinkle any leftover flour mix on top of the roast and spread catsup over this. Bake 2 1/2 hours at low heat (300°).
Cream butter and cream cheese. Gradually add sugar, beating until light. Add eggs, one at a time, beating well after each. Add sifted flour and salt; stir until combined. Add vanilla. Bake at 325° for 1 1/2 hours, until toothpick comes out clean. Cool in pan for ten minutes, then cool on rack.
In a large bowl, combine all the ingredients. (Best if mixed with hands). Patty out hamburgers. Grill patties.
Cream together butter, eggs and sugar. Add bananas (mashed). Mix well and add flour, soda and walnuts (optional). Put in greased and floured loaf pans. Bake at 325° for 1 hour. Makes 2 large loaves or 3 medium-size.
Brown hamburger. Add refried beans and mix. In another pan, mix soup, chili, peppers and hot sauce; heat. Take 1/2 cup of this gravy and add to the hamburger mixture. Fill flour tortillas with meat and bean mixture. Add cheese to each one and roll up. Put in casserole. Pour rest of gravy over the top of all. Add cheese to the top and heat until it melts. Bake at 350°.
Cook pasta spirals. Drain, rinse and cool. Add to pasta the cherry tomatoes, Monterey Jack cheese, cucumber, bell pepper and Parmesan cheese. Pour Italian dressing (Wish-Bone is good) over salad, enough to moisten. Chill and serve.
Grease (margarine) a baking dish. Pour in can of cream-style corn. Add butter, cornstarch and sugar. Stir together. Separate egg yolks and whites and beat. Add to the foregoing mixture the separated, beaten yolks and then the milk, stirring for smooth mixture. Fold in the beaten egg whites and sprinkle black pepper on top, if desired. Salt may be omitted or used according to cook's wisdom.
In medium glass bowl, blend sugar and syrup. Microwave on High 2 1/2 to 3 minutes (full boil). Stir in cereal and peanut butter. Drop by teaspoonfuls on waxed paper or shape into balls. Makes 36.
Beat or blend pudding, eggs, Pet milk, sugar, salt and vanilla about 5 minutes. Add milk. In skillet, brown margarine and chopped pecans. Add to other mixture. Freeze. Makes 1 gallon.
Combine 1/2 cup butter, sugar, cocoa and vanilla in top of double boiler. Cook over boiling water until butter melts. Stir in beaten eggs. Continue to stir until mixture is thick, about 3 minutes. Blend in crumbs and coconut. Press into 9 x 13-inch pan.
Combine apple juice, cranberry juice, cinnamon sticks and brown sugar in saucepan. Heat to serving temperature. Ladle into mugs.
Place first 5 ingredients in a bowl and mix well. Allow batter to rest, covered, and refrigerate for 3 hours to 3 days. Just before using, add 2 stiffly beaten egg whites.
Mix flour, salt and baking soda in measuring cup. In mixing bowl, beat eggs, butter and sugar. Add bananas. Beat, then add flour and milk and beat. Then add chopped nuts. Pour into loaf pan. Bake at 350° for 1 hour.
Mix together macaroni, celery, green pepper, spring onion, sweet pickle, eggs and other 4 listed ingredients. Refrigerate overnight.
Dip cabbage leaves in hot water. Combine ground beef, salt, pepper, oats and milk. Mix well. Place a small amount of meat mixture into a cabbage leaf and roll up. Place oil in a large pan and place cabbage rolls in pan. Mix tomato soup, brown sugar and water. Pour over cabbage rolls and cook until meat is done and cabbage is tender.
Cut French bread into medium size slices and layer them in the bottom of a 9 x 12-inch greased pan. Brown sausage and drain excess grease. Beat eggs and add milk and mix. Fold in mushrooms. Pour 1/2 egg mixture over bread. Spoon 1/2 sausage on top of this, then sprinkle cheese. Sprinkle crumbed bacon over this. Layer again in same order. Let sit overnight or at least 1 to 2 hours in refrigerator so that the bread soaks up the egg mixture. Bake at 350° for 30 to 45 minutes.
Boil spaghetti and drain. Brown hamburger and drain grease. Mix hamburger and spaghetti sauce. Layer half of spaghetti, half of sauce, half of Cheddar cheese and half of Mozzarella cheese. Repeat. Sprinkle Parmesan cheese. Bake 35 minutes at 350°.
Brown meat; drain. Stir in tomato sauce and seasoning mix; simmer for 5 minutes. Unroll crescent rolls. Press onto bottom and sides of ungreased 12-inch pizza pan. Prick dough with fork. Bake at 375° for 10 to 12 minutes, or until golden brown. Remove from oven. Cover crust with meat mixture; top with cheese. Return to oven; bake until cheese is melted. Top with remaining ingredients. Serve with sour cream.
Mix all ingredients and heat. Add jalapeno peppers to taste. Serve with Doritos or tostados.
In skillet, brown beef and cook onion until tender; drain and add chili powder. Add soup and beans. Cook over low heat 10 minutes; stir occasionally. Serve with fried eggs, if desired.
Brown ground beef, onions, green peppers and celery until onions are transparent. Add remaining ingredients. Cook for 1 hour or more at low temperature. Serve on split hamburger buns. Serves 50.
Add 1/2 cup sugar to the sliced guavas and set aside for 10 to 20 minutes. After the 20 minutes have passed, pour the guava paste and slices into a large pot. Add the ground ginger and bring to a boil. Add the sugar and the Sure Jell. Turn heat off. Pour into pint jars.	Makes about 6 pints.
Combine coleslaw mix, onions, celery and garlic in bowl. Combine remaining ingredients except raisins and pour over vegetables; toss well. Stir in raisins. Chill several hours before serving. Yields 4 cups. Contains 41 calories per serving.
Place all ingredients in a gallon container. Fill with water. Mix well. Pour into a punch bowl. Add bottle of 7-Up or Sprite.
Cream brown sugar, oleo, shortening, egg and vanilla. Add 2 c. flour. Put in ungreased 10 x 15 pan. Bake at 350 degrees for 15-20 minutes. Remove from oven and sprinkle chocolate chips over. Bake 2-3 minutes. Spread melted chocolate chips evenly over top and sprinkle with nuts.
Chop artichoke hearts into 1/4-inch pieces; drain well. Drain crab well. Combine all ingredients and mix well. Place in an oven-safe, shallow baking dish. Heat in a 350° oven for 6 to 8 minutes or until internal temperature is 140°. Garnish with minced parsley. Serve with assorted breads.
Slice top off Anginetti; hold aside. Drain crushed pineapple leaving a little juice. Mix whipped topping and cream cheese together in a bowl about 1 minute at medium speed. Add crushed pineapple and blend for about 1 minute at low speed. Drop filling from tablespoon onto bottom layers of cookies; replace tops. Refrigerate puffs until ready to serve.
Put yeast, shortening and sugar in a large bowl. Heat milk to lukewarm. Pour over ingredients in bowl. Beat well; add 2 cups flour and mix. Add eggs and mix. Stir in remaining flour. Knead on a floured board. Place in a large bowl. After it rises, punch down. Let rise a second time, then make into rolls or loaves. Let rise. Bake at 400° for about 20 minutes or until golden brown.
In a saucepan, cook the cauliflower and carrots in water until tender; set aside (do not drain). In a skillet over medium heat, brown the onion in butter. Add flour, salt and pepper. Gradually add the milk; bring to a boil. Cook and stir for 2 minutes. Add cauliflower and carrots with cooking liquid; heat through. Stir in the cheese until melted. Yields 6 to 8 servings.
Slice cucumbers thin. Add onions, peppers, garlic and salt. Mix. Cover with ice. Let stand 3 hours. Drain. Combine remaining ingredients and pour over cucumbers. Heat to boil. Seal in pint jars.
Mix equal amounts of dry mustard and brown sugar until smooth. Slowly add beer until you get mustard medium thick. Very hot. Use on beef or ham, etc.
Rinse and pat dry each whole trout. Salt and pepper each cavity of trout and stuff with 1 tablespoon butter, 1 tablespoon onion and 1 slice of lemon. Wrap each trout with 2 or 3 slices bacon in aluminum foil. Place on grill 3 to 4-inches above coals. Cook 10 minutes per side or until bacon is crisp and trout flakes easily in thickest part of flesh. Don't overcook. Serve immediately.
Slightly beat egg yolks. Beat egg whites until stiff, but not dry. Fold egg yolks and egg whites into cheese mixture. Bake in a greased casserole for 45 to 50 minutes at 350°.
In a small bowl let the raisins soak in water combined with Grand Marnier for 20 minutes. In a steamer basket set over simmering water, steam the sweet potatoes, covered, for 15 to 20 minutes, or until they are just tender.
Brown sausage and pour off grease. Add cubed Velveeta cheese and heat until cheese is melted. Add salsa and heat through. May keep dip in a crock-pot to maintain heat. Serve with nacho chips.