HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine ingredients. Form into 6 patties. Chill at least 2 hours. Fry in small amount of olive oil over medium heat until cooked through and brown on both sides.
Mix and drop on greased cookie sheet. Bake at 350° for 15 minutes.
Combine all ingredients in rice cooker. Start cooker and stir at least once every 15 minutes to prevent sticking. When the cooker is finished, let steam for 10 minutes, covered.
Mix together, except chocolate and paraffin. Make mixture into balls. Dip in chocolate, then in paraffin. Place on wax paper.
Blend together with cream cheese, sugar, milk and peanut butter until creamy. Fold in Cool Whip. Put in pie shell and freeze. Thaw slightly before serving. Serves 6.
Melt butter. Mix together with spoon. Put in loaf pan. Bake at 350° for 30 minutes.
Wash and pierce skin of sweet potatoes. Microwave on high for 6 - 8 minutes until almost tender. Peel sweet potatoes and slice 1/8 inch thick. Place in a 1 1/2 quart casserole. Mix together brown sugar, marmalade and orange peel. Pour over sweet potatoes. Dot with margarine. Cover with a tight fitting lid or plastic wrap. Microwave on high for 5 - 6 minutes or until heated well. Stir half way through cooking.
Grind cranberries. Pour 2 cups sugar over cranberries; let set overnight. Fold in Cool Whip, marshmallows and pecans.
Add shortening and salt to flour in mixing bowl. Cut with pastry blender until mixed to size of small pea. Add cold water, a little at a time, and mix well until mixture forms a ball. If more water is needed, sprinkle on a little at a time. Lightly flour board and roll out for crust.
Mix together all ingredients except Fritos, adding them right before serving. Break up Fritos with rolling pin or hands while still in package. This makes a large bowl of salad.
Blend together. Spread in a large Pyrex dish. Refrigerate for about 1 hour. Sprinkle grated Cheddar cheese on top. Layer chopped lettuce and tomatoes on top of that. Refrigerate again for a few hours. Serve with tortilla chips of your choice.
Mix all but 1/2 cup bread crumbs for top. Pour in 10 x 13 pan. Put 1/2 cup bread crumbs on top. Squeeze margarine on top. Bake at 350° for 1/2 hour to 45 minutes.
Salt and pepper fish fillets. Melt margarine or butter in shallow baking dish in hot (400°) oven until brown. This gives distinctive flavor. Place fish, flesh side down, in sizzling hot margarine. Bake 10 to 15 minutes; turn and baste with juice. Sprinkle with paprika and cheese. Return to oven. Bake 10 to 15 minutes more. This is good for any fish fillets.
Brown hamburger and drain. Peel potatoes and slice round slices. Boil potatoes 10 minutes and drain. In casserole dish, add hamburger, salt, pepper, onion powder and potatoes. Top with cheese. Bake at 350° for 15 minutes.
Make macaroni according to box directions. Add a little extra milk to make a little soupy. Then mix in tuna and cream of mushroom soup. Then add peas. Mix. Bake at 350° until heated through, about 45 minutes.
Pour mixture over nuts. Toss to coat. Bake on cookie sheet for 10 minutes at 350°. Eat as snack or add to tossed green salad.
Combine dry mustard and vinegar, mixing well. Cover with Saran. Refrigerate overnight. Beat eggs and sugar together. Add mustard and vinegar mixture. Cook over medium heat for 10 minutes, stirring constantly.
Prepare marinade in gallon glass jar. Use lean meat. Cut into 1/4 inch strips. Soak meat to remove blood. Put meat in jar with marinade; mix well. Refrigerate for 3 to 4 days. Mix daily in the jar.
Place frozen broccoli in an oblong dish and cover with mixture of sour cream and soup. Sprinkle Parmesan cheese on top. Then sprinkle the peanuts on top of casserole. Bake 45 minutes to an hour at 350°.
Mix 1 to 2 minutes on high heat, 2/3 cup cake mix, brown sugar, corn syrups, vanilla and 3 eggs. Set aside. Now mix rest of	cake mix, butter and last egg. Mix until it becomes a crumbly dough and press into a greased 9 x 13-inch pan. Bake at 350° for 15 to 20 minutes, until golden brown. Pour first	mix over baked crust. Sprinkle with pecans and bake 30 to 35 minutes. Cool completely; cut into bars.
Brown hamburger, seasoned with salt and pepper, in a large skillet. Add onions and celery. Cook for a few minutes. Add beans and tomatoes. Stir. Place cabbage and green pepper over top. Cover and simmer for 30 minutes.
Split chili peppers lengthwise and remove seeds and pith. Spread chilies in a single layer in a greased 9 x 13-inch dish. Sprinkle Cheddar cheese, green onions and 1 1/2 cups of the Mozzarella cheese over chilies. In a bowl, beat eggs, milk, flour and salt together until smooth. Pour over chilies and cheese. Bake in a 325° oven for 50 minutes or until a knife inserted in custard comes out clean. Meanwhile, mix salsa with the remaining 1 1/2 cups Mozzarella cheese. Sprinkle over casserole and return to oven for 10 minutes or until cheese melts. Let stand for 5 minutes before serving. Yield: 10 servings.
Mix all ingredients for cake. Bake in 3 layer pans for 25 minutes at 350°. Let cool completely.
Preheat oven to 425°. Brown beef with onions, drain. Mix beef, pork and beans, brown sugar, ketchup and Worcestershire sauce in casserole dish. Place bacon strips on top. Cook 45 minutes.
Combine. Let set 12 hours. Put in ice cream freezer. Fill up to line with milk. Freeze.
Thaw fish if frozen. Rinse and pat dry. Spray baking dish with nonstick spray coating. Stir together reduced calorie mayonnaise, Parmesan cheese, chives or green onions. Spread mayo mixture over fillets and bake uncovered at 450° for 12 to 15 minutes or until fish flakes easily, testing with fork.
Brown beef; drain. Add peppers, onion and celery. Saute until slightly tender. Add rest of ingredients and cook for about 1 hour. The longer it cooks the better it tastes.
Melt chips for 2 minutes on high. Mix cereal and nuts with melted chips. Drop by spoonfuls on wax paper. Chill 15 minutes. Store at room temperature.
Wash cranberries and chop with oranges in food processor. Mix with sugar, orange peel and rum. Serve chilled. Will keep several days in refrigerator.
Cream butter, cream cheese and sugar. Add salt and vanilla. Add eggs, one at a time, beating after each. Stir in flour; mix well. Pour into greased and floured tube pan. Bake at 325° for 1 1/2 hours.
Drain fruit well. Arrange in a casserole dish, except cherries. Melt butter. Add sugar and cinnamon; spoon over fruit. Bake at 325° for 30 minutes, uncovered.
Cream butter and sugar. Add egg and beat well. Add molasses to which you have added the soda. Mix cloves, ginger and cinnamon with flour. Add dry ingredients a little at a time to the sugar mixture. Mix well. Drop by teaspoonfuls on greased cookie sheet. Bake at 350° for 10 minutes.
Melt margarine, add flour and juice to make a white sauce. Add eggs, beat in. Add sugar. Bring mixture to a boil. Cook on low heat to thicken.
Heat oven to 350°. Slice cookie dough as directed on package. Arrange slices in bottom of 15 x 10 x 1-inch pan. Using floured fingers, press dough evenly into pan. Bake at 350° for 12 to 15 minutes, until golden brown.
Combine all ingredients in a large bowl. Stir with spoon until well blended, about 50 strokes. Pour into greased and floured 9-inch round pan. Bake in preheated 350° oven for 35 to 40 minutes. Cool 30 minutes. Run knife around edge of pan. Invert onto serving platter.
Heat oil and flour to make paste. Then add spices and liquids to make sauce. Add salt and pepper to taste.
Soak bear roast overnight in vinegar and water (1/2 vinegar and 1/2 water). Parboil 1 hour and throw away liquid. Add more water, onion, garlic (salt), potato, salt, pepper and 1 lid full of vinegar. Bring to boil and cook until tender. Bake for 1 hour, using some of broth from before. Cover with foil until last 15 minutes; let brown. Slice across the grain.
Press meat in bottom of 3-quart pan. Sprinkle milk over meat, add sliced potatoes, then sliced onions, then cubed cheese. Cover with mushroom soup, cover pan. Bake for 1 hour at 350°. Yields 4 servings.
Melt oleo in saucepan. Stir in flour. Add chicken broth and milk and cook over medium heat until thickened. Add cubed cheese and broccoli. Let simmer over low heat until dissolved.
Put spices in bag. Mix sugar, lemon juice and orange juice together. Mix with apple cider. You can use apple juice. Heat until hot.
Mix cheeses and chill while cooking 1 box of shells. Brown hamburger and add spaghetti sauce. Stuff shells with chilled cheese mixture. Pour meat sauce over shells and top with extra Mozzarella cheese. Bake at 350° for 45 minutes.
Combine first 3 ingredients in a small bowl. Stir well. Dip chicken in butter. Dredge in bread crumb mixture. Place chicken in a 13 x 9 x 2-inch baking dish. Bake at 350° for 1 hour or until done. Yields 4 to 6 servings.
Mix altogether. (Should be very moist.) Bake 1 hour at 325°.
Beat the butter and sugar until light and creamy. Add flour and vanilla, mixing well after each addition. Roll out on a well floured surface, rolling dough thin. Bake about 8 minutes in a 350° oven. Watch! These brown very quickly.
Brown ground sirloin and onion. Do not add Minute rice when browning meat. Add tomatoes, rice, salt, pepper and sugar. Sprinkle flour over top. Bring to a boil; cover and simmer 15 minutes, stirring occasionally. Wash peppers; cut in half and remove seeds. Drop into boiling water and boil 1 minute; drain. Stuff with meat mixture. Top with buttered crumbs and grated cheese. Bake 1/2 hour at 375°. Do not cover. Serves 6 to 8.
Place tenderloins on a rack coated with cooking spray. Place rack in broiler pan and set aside.
Simmer chili sauce, grape jelly and lemon juice until smooth. Add salt. Shape meat into small balls and drop into sauce. Cook for 25 minutes. Oh, so good!
Pop off mushroom stems and chop. In a large sauce pan brown ground beef, chopped mushroom stems, parsley, onions, salt, pepper, and garlic powder. Remove from heat. Add bread crumbs, cheese, and eggs. Fill cavity of mushroom tops with meat mixture. Place in baking dish and bake at 450 degrees for approximately 15 minutes.
Preheat oven to 350°. Grease and flour a 9 x 9-inch pan. Put the first six ingredients in a bowl (i.e. flour, salt, baking soda, baking powder, cinnamon and sugar). Add oil, milk and eggs, mixing well after each one. Fold in the blueberries. Bake in preheated oven for 45 to 55 minutes or until done. Test with toothpick after 45 minutes.
Bring oil and syrup to boil in skillet and add pecans. Stir to coat. Put on cookie sheet and bake 17 minutes at 325°. Pour out on waxed paper and salt.
Brown ground beef and onion. Pour off any grease. Add tomato sauce, taco seasoning and olives. Separate rolls. Arrange in a 9 or 10-inch pie plate and press together to make a crust (up the sides, too). Sprinkle 1 cup corn chips over the crust (dough), then add the meat mixture. Spread sour cream over meat. Cover with cheese and sprinkle with remaining corn chips. Bake 20 to 25 minutes.
Mix flour, salt and baking soda; set aside. Combine shortening and sugars. Beat until creamy. Blend in eggs and vanilla. Stir in flour mixture and add other ingredients. Reserve 1/3 dough. Shape remaining dough into balls using teaspoon. Place on cookie sheet. Flatten with glass bottom dipped in flour. Bake at 350° for 8 to 10 minutes. Shape remaining dough into balls, using 1/2 amount for each ball as first time. Flatten and bake as before. Cool on wax paper.
Boil cleaned peppers in salted water for 5 minutes; drain. Mix other ingredients; stuff peppers lightly. Stand upright in small baking dish. Bake, covered, for 45 minutes at 350°. Uncover. Bake an additional 15 minutes.
Mix rhubarb and sugar in pan or bowl. Let stand overnight. Cook slowly for about 15 minutes. Take off heat. Mix in Jell-O. Put in containers and store in refrigerator.
Combine sugar, oil, vanilla, eggs, lemon juice and salt in mixing bowl. Beat well. Combine flour, spices and soda. Add to first mixture and beat well. Add apples and pecans, mixing well. Bake in a greased and floured tube pan at 375° for 1 1/2 hours.
Brown meat. Add onions; stir until golden brown. Add broth, soy sauce and garlic. Cover; cook for 10 minutes, or until meat is tender. Add green peppers. Re-cover; simmer for 5 minutes. Blend cornstarch and water; stir into meat mixture. Stir until thickens or boils. Add tomatoes; heat. Serve over rice.
Put spices in basket of large coffeepot with juice in bottom and perk, or put spices in cheesecloth and juice in a large pot. Bring just to boiling and simmer.
In saucepan, melt butter. Add onion, potatoes, water, salt and pepper. Cover and cook slowly until potatoes are very soft. Mash the potatoes with masher until fairly smooth. Add milk; continue cooking until soup comes to a boil. Add parsley. Makes 2 servings.
Stir 2 packages lemon-flavored gelatin with 2 1/2 cups boiling water. Stir until dissolved. Refrigerate until mixture mounds slightly on a spoon.
Combine sugar, butter and evaporated milk in a large size electric skillet. Set control dial at 300°. Bring to boil and boil 5 minutes, stirring constantly. Turn off skillet. Add marshmallows, peanut butter and vanilla. Stir until marshmallows and peanut butter are melted and blended. Turn into a buttered 8-inch square pan. Cool before cutting. Yields about 2 pounds.
Add vanilla to beaten eggs, then sugar by the teaspoon. Alternately with milk, keep mixing until all milk and sugar are added and sugar is dissolved. Pour into unbaked pie shell. Sprinkle with cinnamon. Bake at 400° for 35 to 40 minutes. Use a 10-inch pie crust.
Dissolve Jell-O in boiling water; let cool. Add remaining ingredients; chill in refrigerator.
Preheat oven to 350°. Brown meat with salt and pepper. (Pour off excess grease.) Cook noodles in boiling water. Saute mushrooms and onion in butter. Combine other ingredients less 1 cup Mozzarella cheese. Pour into 2-quart casserole. Top with rest of Mozzarella. Bake for 30 minutes. Makes 2 casseroles. Makes 4 to 6 servings each.
You will need 1 big bowl, 1 big wooden spoon, 1 fork, 1 bread pan (rub some cooking oil around the inside of it), 1 wire cooling rack, 1 measuring cup and 1 set of measuring spoons.
Brown ground beef and onion; drain. Add thawed green peas and cooked potatoes to beef mixture. Season with cumin and salt and pepper, if desired. Mix well. In large greased shallow casserole dish, pour small amount of enchilada sauce and spread over bottom of dish. Place one tortilla shell at edge of dish; fill center of tortilla with about 2 to 3 tablespoons of beef mixture. Roll tortilla, edges down. Continue this method with remaining tortillas. Pour enchilada sauce over enchiladas, covering as much tortilla as possible. Cover with grated cheese. Bake at 350° for 20 to 30 minutes, or until bubbly and hot.
Boil chicken; save water. Remove bones from chicken and put chicken back into water. Add Mrs. Grass's soup mix (everything except noodles). Add 1 stick margarine and some milk with cornstarch to thicken. Cook until thickened. Put into a greased baking pan. Make Bisquick as for biscuits. Drop onto chicken mixture. Bake 20 minutes or until biscuits are golden brown.
Mix milk, sour cream, soup, butter and 1 cup cheese in a lightly greased casserole dish. Peel and slice potatoes and lay in dish. Salt and pepper and top with remaining cheese. Bake at 350° for 30 minutes.
Beat oleo and sugar. Add eggs, 1 at a time and beat after each addition. Add vanilla. Beat in flour, baking powder and salt. Mix well and add the nuts. Bake at 350° for 30 to 35 minutes in a 9 x 13-inch pan.
Melt baking chocolate in double boiler over simmering water and add milk. Stir until well blended. Combine together the sugar, cornstarch and salt and add a small amount of hot chocolate mixture, stirring vigorously. Return to double boiler and cook until thickened, stirring constantly. Cook 20 minutes longer. Add butter and vanilla. Spoon into serving dishes and press waxed paper directly onto surface of pudding. Cool and chill. Serve with sweetened cream if desired. Serves 6.
Mix all ingredients and serve with dip size Fritos. For a festive look, double the recipe and serve in hollowed out pineapple half.
In a 13 x 9 pan, layer tortillas, onion, soup and chicken. (This usually makes 3 layers.) In top layer, add jalapenos. Sprinkle cheese over top of casserole. Bake in 350° oven for 30 minutes.
Brown beef in shortening slowly. Sprinkle flour on top. Mix well. Pour milk on top. Gently stir until thick. Serve on toast points or potatoes, etc.
Melt together chocolate chips and butter, then add peanut butter. Stir in over Crispix. Put powdered sugar in bag; add Crispix and shake.
Brown hamburger and onion. Drain. Add chili mix, Ro-Tel and Ranch Style beans.	Simmer 5 minutes. Add cheese and half and half. Simmer 10 to 15 minutes. Serve over corn chips.
Fry boneless chicken with crushed garlic in oil, then slice cooked chicken into bite size pieces. Slice lup chong; fry separately. Combine chicken and lup chong with rest of ingredients, except green onions. Add salt and pepper to taste. Mix and simmer for 5 to 8 minutes.	Garnish with green onions.
Butter dish or baking pan. Put all ingredients in dish or pan. Mix well and bake at 350° for 40 to 45 minutes.
Combine meat, bread crumbs, egg and salt; shape into 18 meatballs. Brown in small amount of oil on all sides in a large skillet. Drain. Add water, rice, carrots, green pepper and onions. Cover and simmer 25 minutes. Add Velveeta. Heat until Velveeta melts. Makes 4 to 6 servings.
Place canned cherry pie filling in bottom of cake pan. Pour this over cake mix and bake at 350°. When done, invert on a platter immediately.
Fry bacon until almost crisp. Add onion, green pepper and minced garlic. Cook until onion is clear. Add tomatoes, salt, sugar, soy sauce and water. Bring to a boil. Reduce heat; simmer 30 minutes. Add rice to mixture and bake in oven, covered, for 30 minutes or until done. Stir after 15 minutes in oven. Add water in small amounts if needed. Test for doneness.
Brown chicken breasts in butter over medium-high heat for 5 minutes. Sprinkle with salt and pepper. While chicken cooks, marinate mushrooms in lemon juice. Add Madeira, sherry or broth to chicken in pan; turn over. Simmer another 5 minutes, or until chicken breasts are cooked through (do not overcook). Remove to warm platter. Turn heat to high; boil liquid mixture down to about 1/4 cup. Add mushrooms; saute until mushroom liquids are evaporated. Add cream; boil over high heat until sauce is thickened and reduced.
Cut up tortillas into 1-inch strips. Layer bottom of oblong casserole dish; sprinkle cheese over layer. Sprinkle with onion and a few tablespoons of sour cream. Repeat layers until all tortillas and onion are used. Add rest of sour cream and cheese. Pour enchilada sauce over top. Bake at 350° for 45 minutes. This recipe will serve 8 people.
Combine water and butter; bring to boil. Add broccoli and simmer 5 minutes. Add uncooked rice; cover pan and set aside 5 minutes. Stir in undiluted soup and cheese. Bake at 325° for 40 minutes.
Heat tuna, celery soup and water. Serve over rice. Another way to serve this dish is to pour over cooked noodles in casserole dish. Sprinkle with grated cheese and bake in 350° oven until hot and cheese is melted.
Heat oven to 375°. Sprinkle chocolate chips over bottom of pie crust. Top with pecan pieces. In small bowl combine brown sugar, corn syrup, eggs and vanilla; beat well. Pour over pecans. Bake at 375° for 25 to 35 minutes or until top is deep golden brown; cool. Garnish with whipped cream and melted chocolate chips. Store in refrigerator. Makes 8 servings.
Roll graham crackers and mix with melted butter. Put package butterscotch chips on graham crackers. Layer package chocolate chips next. Pour can of Eagle Brand milk over chips. Sprinkle coconut. Sprinkle pecans over. Bake at 325° for 25 minutes.
Preheat oven to 350°. Cut 3 (9-inch) circles of wax paper to fit layer cake pans; grease pans. Line bottom of pans with wax paper. Then grease and flour paper. Sift together flour, baking powder, soda and salt. Cream butter; add sugar. Cream until light and fluffy. Add flavorings. Blend well; add eggs, one at a time, beating after each addition. Mix in flour mixture alternately with buttermilk. Divide into pans. Bake for 25 to 30 minutes.
Sift meal, flour, soda, baking powder and salt together. Add onion. Combine beaten egg and buttermilk and add to dry ingredients. Drop by teaspoonfuls into hot deep fat. Cook until golden brown. Hush puppies will float when done. Drain on paper towels or brown paper bag. Makes 35 to 40 small hush puppies.
Melt margarine in uncovered roasting pan in a 250° oven. Stir in parsley, celery salt, garlic powder, cayenne pepper and Tabasco sauce. Add cereal. Stir until well coated. Bake for 45 minutes, stirring every 15 minutes. Stir in onions. Cool on paper towels. Store in airtight container. Makes about 20 servings.
Mix 1 stick butter and 2 cups graham cracker crumbs and put in a 13 x 9 x 2-inch pan. Beat the powdered sugar, 2 sticks butter and eggs no less than 15 minutes. Spread mixture over crust and cover with sliced bananas, then spread 1 (No. 2) can pineapple and cover with large Cool Whip and sprinkle with chopped pecans and cut up cherries. Refrigerate overnight. Serves 12.
Slice squash thin; cook for 15 minutes. Drain. Place cheese in bottom of casserole dish. Add salt, squash and pepper. Add onion and green chilies; top with soup. Bake at 350° for 30 minutes. Yields 6 servings.
Cut meat across the grain into 1/2-inch strips, about 1 1/2 inches long. Melt butter in a large skillet. Add mushrooms and onion. Cook and stir until onion is tender, then remove from skillet.
Preheat oven to 350°. Sift flour, baking powder, salt and spices into a bowl. Cream shortening, gradually beat in sugar and eggs. Add milk alternately with dry ingredients. Beat until smooth, add milk, mix well. Bake in greased pan 30 minutes or until done.
Brown onion and ground chuck. Salt and pepper to taste. Add remainder of ingredients and simmer until thick. Serve hot on buns or open face on bread.
Preheat oven to 350°. Grease bottom and sides of a 12-cup Bundt pan. In large bowl, cream butter. Add eggs, one at a time, beating well after each one. Gradually add sugar, creaming until light and fluffy. By hand, stir in flour, dry frosting mix and nuts until well blended. Pour batter into prepared pan. Cool completely.
Brown turkey and onion. Add spaghetti sauce and Parmesan cheese. Simmer; mix well. Place 1/2 sauce in sprayed 9 x 13-inch pan. Lay 1/2 noodles (dry) on sauce. Add all of cottage cheese, rest of noodles and rest of sauce. Top with Mozzarella cheese. Bake at 350° for 1 hour, covered, and 15 minutes, uncovered.
Combine margarine and crushed Ritz crackers. Reserve 1/2 cup mixture for topping. Press remaining mixture into 9 x 13-inch pan. Combine softened ice cream, instant coconut pudding and milk. Beat well with mixer until well combined. Pour over cracker base. Sprinkle reserved crumbs over top. Freeze until set.
In casserole, mix together beans, soup, 3/4 can onions and bacon. Top with remaining onions. Bake at 375° for 35 to 40 minutes.
Beat shortening, sugar, vanilla, water and eggs until light and fluffy. Mix flour with soda and salt; blend into shortening mixture. Stir in nuts and chocolate chips.
Make cookie mix bars according to directions on box, except only keep in oven for 8 to 10 minutes. Meanwhile, cut candy lengthwise and place chocolate side down on top of bars after you have removed it from the oven. Then put back in the oven for 10 minutes more. Let cool, then cut in squares.
Sift together into a large bowl the flour, sugar, baking powder, salt and baking soda. Add butter, cutting in until crumbly, then add egg, orange peel, orange juice, raisins and cranberries. Pour into a greased loaf pan. Bake at 350° for 45 to 55 minutes.
Cook sausage; slice. Add zucchini, onion, garlic and oregano. Cook until tender. Add beans and tomato. Cook 10 more minutes. Great with rye bread and butter.
Bring water to a boil. Add chicken; let boil for 15 minutes. Add celery; boil 5 more minutes. Add salt and rice. Reduce heat; simmer until rice softens. Great boost for winter colds.