HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large frying pan, brown chuck with yellow onions. Drain and set aside. Mash kidney beans and mix with chili powder and catsup. Combine meat and bean mixture; transfer to chafing dish. Mix red onions, ripe olives and green olives; spread over meat mixture. Top with cheese and bake at 325° until cheese is melted. Serve in chafing dish with chips. Serves 12.
Dissolve Jell-O in water. Add orange juice and sherbet. Beat with a mixer until melted and smooth. Chill until thick. Stir in oranges.
Prepare Dream Whip according to package directions (minus vanilla). Mix cream cheese and sugar into Dream Whip. Store in refrigerator until ready to use.
Mix all ingredients and chill several hours or overnight before serving. Serve with Sociables or Melba rounds.
Melt chocolate and butter over low heat. Cool slightly. Mix flour and sugar and stir into chocolate mix. Add eggs and vanilla; mix well. Pour into a 9 X 9 pan. Bake 20 minutes at 350°.
Place roast in cooking bag. DO NOT FOLLOW DIRECTIONS ON BAG. Mix soup, seasoning, garlic and butter. Pour into bag.
Dissolve jello in boiling water and stir in 7-Up. Drain pineapple (save juice) and mix with marshmallows and bananas. Stir in jello and chill until firm.
Sift together last 5 ingredients. Grease and flour a jelly roll pan (10 1/2 x 15 x 1-inch). Set oven at 325°. Mix eggs, sugar, pumpkin and oil. Add sifted dry ingredients and mix well. Pour into prepared pan and bake 30 minutes or until done. Do not overbake! Cool, frost and cut. These freeze well frosted or not.
Melt butter or margarine in saucepan over low heat. Blend in flour, salt and white pepper. Add milk all at once. Cook quickly, stirring constantly, until mixture thickens and bubbles. Add cooked potatoes and heat through. Season with chives. Serves 8 to 10.
In a large bowl, mix well flour, sugar, walnuts, baking powder, salt and baking soda. In a small bowl, beat egg, crushed pineapple (with its liquid), milk and margarine or butter; stir egg mixture into flour mixture just until flour is moistened. Pour batter into a greased pan. Bake for 50 minutes or until toothpick inserted in center comes out clean. Cool bread. (Can be made as muffins, also.)
Turn oven on 350°. Clean and cut ribs. Place in a baking pan. Mix all ingredients. Pour over ribs. Cover dish with foil. Bake 30 minutes. Uncover dish. Turn ribs over. Let ribs remain uncovered and cook 30 minutes.
Cook hamburg; add kidney beans, soup and sauce to a big kettle. Add onions, vinegar, sugar, salt and pepper, plus chili powder. Cook slowly.
Place stick of butter in casserole dish. Heat in oven at 350 until melted. While butter is melting, heat fruit in saucepan. Meanwhile, mix flour, sugar, and milk.
Combine 1 cup cookie crumbs, pecans and margarine. Press into 7 x 11-inch baking dish and place in freezer. Melt candies in milk in heavy saucepan over low heat, stirring frequently. Let cool to lukewarm.
Mix all ingredients except pecans. Refrigerate until firm. Form into ball and roll in pecans. Serve with assorted crackers.
Brown ground beef in skillet and drain. In mixing bowl, combine beans, taco sauce, tomato sauce and onion. Set aside 1 cup of corn chips and 1/2 cup Cheddar cheese. Add remaining cheese and corn chips to bean mixture. Add meat to mixture. Pour into greased 9 x 13-inch pan. Bake, uncovered, at 375° for 25 minutes. Remove from oven and spread top with sour cream. You may swirl sour cream into mixture. Sprinkle top with reserved cheese and chips. Return to oven for 4 to 5 minutes or until cheese melts. Serves 6 to 8.
Pour pineapple and juice into bowl. Add the mix. With a wire whisk, rotary beater or electric mixer at lowest speed, beat until well blended, 1 to 2 minutes. Fold in whipped topping and nuts; spoon into dessert dishes. Pudding will be softset and ready to eat in 5 minutes. Store in refrigerator. Makes 8 servings. One-half cup equals 1 bread serving or 80 calories.
Shred beef in into bottom of shallow casserole. Wrap 1/2 piece sliced bacon around each chicken breast. Place on top of beef. Sprinkle with pepper. Blend soup and sour cream. Pour over chicken. Cover and bake at 275° for 3 hours.
Arrange fruit on lettuce lined plates; serve with Peachy Dip. Yields 12 servings.
Mix wet ingredients in large bowl. Cut tips off wings. Marinate wings in sauce for 24 hours. Note: If needed sooner, marinate 2 hours and baste with sauce while cooking.
Bake potatoes in a 400° oven until tender, about 50 minutes. Cool 10 minutes; cut in half. Scoop out pulp, leaving 1/4-inch shells. Combine potato pulp, picante sauce, margarine and green onions; mix well. Spoon into reserved shells; place on foil-lined cookie sheet. Sprinkle with cheese. Return to oven; bake 10 minutes or until cheese is melted and potatoes are hot. Serve with sour cream and additional picante sauce.
Mix margarine, flour, sugar and eggs thoroughly. Add pineapple and coconut. Pour into pie shell. Bake 1 hour at 350°. Yields 1 pie.
Sift together in an ungreased 8-inch square pan the flour, salt, baking cocoa, baking soda and the granulated sugar. Make 3 holes in your dry ingredients and put the vanilla in a hole, the vinegar in a hole and the oil in a hole. Pour 1 cup of water over all and mix well, until flour is gone (can use a hand beater to mix). Bake at 350° for 25 to 30 minutes. Frost as desired.
Saute celery and onions in Wesson oil until tender; cook broccoli according to package directions. Cook rice until tender; drain well. Combine celery, onions, broccoli and rice; mix well. Add soups and Cheez Whiz; mix well. Put in baking dish and bake for 10 minutes at 375°.
Combine oatmeal, flour, nuts, sugar and margarine. Stir well. Stir into 9 x 13-inch pan. Bake 20 minutes at 350°, stirring occasionally to get crispy. Remove from oven. Let cool. Remove from pan onto a dish. Then put a layer of crumb mixture back in pan. Drizzle caramel topping over crumb mixture. Slice ice cream with a knife into blocks to lay in pan to fit. Sprinkle remaining crumb mixture over top of ice cream. Saran wrap and freeze 3 hours before serving.
Put vinegar, sugar, salt and oil into pot and bring to a boil. Put remaining ingredients in large container that can be sealed and put into the refrigerator. Pour vinegar mixture over vegetables and mix. Place in refrigerator. Let cool for 2 hours before serving.
Combine sugar and flour in a large bowl; add eggs and buttermilk, stirring until blended. Stir in margarine and flavoring and pour in pie crust. Bake at 350° for 45 minutes or until set. Cool on a wire rack. Yields one 9-inch pie.
Cream oleo, salt and 1/2 cup of brown sugar. Add 1 cup flour. Spread on an 8 x 12-inch pan. Bake 15 minutes in a 325° oven.
Beat egg whites and salt until soft peaks form. Gradually add marshmallow cream and continue beating until stiff peaks form. Bake at 350° until brown.
Mix together in large flat pan. Beat 3 eggs well. Add 3 tablespoons water per egg and beat again. Coat each fillet in corn meal, then in egg mixture, then in corn meal mixture again. Drop into hot fat. Cook until fish is golden brown. Sift remaining cornmeal mixture and store in freezer in plastic bag.
Beat all ingredients together and put in muffin tins. Bake in a 350° oven for 10 to 15 minutes. Makes 12 muffins.
Boil chicken for about one hour. Cool. Tear chicken into pieces. In a large cooking pot, mix together rice, water and soups bring to a boil, add chicken pieces.	Bring to boil again; then turn down heat and simmer for 30 minutes.
In medium bowl, stir cream cheese until smooth. Stir in sour cream and dill. Blend well. Stir in ham, celery, onion and relish. Cover; refrigerate until serving time or at least 2 hours.
Mix all ingredients until well blended. Refrigerate. Serve with vegetable dippers in red or green peppers or serving bowl. Makes 2 1/2 cups.
Blend dry ingredients together. Cut in shortening until mixture resembles corn meal. Add water until the mixture handles easily. Roll out on floured surface to about 1/2 inch thick. Cut with a biscuit cutter. Place on greased pans and bake at 425° until golden brown, about 10-15 minutes.
Place chicken wings in a single layer on a baking dish. Sprinkle with cayenne pepper to taste. Bake at 350° for 30 minutes. Turn and sprinkle with cayenne pepper. Brush with barbecue sauce. Bake 10 to 15 more minutes. Turn; brush with barbecue sauce. Bake an additional 10 to 15 minutes, until done.
Combine salad	oil, sugar, hot water and egg yolks. Beat on	low speed until well-blended.	Sift together flour, cinnamon, nutmeg, soda and salt.	Add egg yolk	mixture, alternating with carrots and nuts, to dry mixture, blending well after each addition. Beat egg whites until they stand in stiff peaks, but are not dry. Fold carefully into cake batter.	Pour batter into 3 well-greased cake pans or one 13 x 9-inch pan. Bake at 300° for 50 to 60 minutes.
In saucepan, combine corn and milk; heat through. Gradually stir in egg. Add 1 cup crumbs, onion, salt and pepper. Mix well. Pour into greased 8 x 1 1/2-inch round baking dish.
Mix pretzels, 4 tablespoons sugar and melted butter. Spread in 9 x 13-inch baking dish and bake 6 minutes at 400°. Cool. Mix cream cheese, 1 cup sugar and whip topping. Pour into crust. Dissolve gelatin in boiling water and add strawberries. Chill until thickened. Pour over cream cheese and chill until firm.
You are richer today than you were yesterday if you have laughed often, given something, forgiven even more, made a new friend, made stepping stones out of stumbling blocks, if you have thought more in terms of thyself than myself, or if you have managed to be cheerful even if you were weary.
Cream butter and sugar. Beat in eggs, one at a time. Stir in pineapple. Fold in bread. Bake in greased 1 1/2-quart casserole at 350° for 1 hour, uncovered. Serves 6.
Fill large stockpot with water until 3/4 full; salt water. Add sliced onion and crab boil. Bring to boil. Add kielbasa and cook for 5 minutes. Add potatoes and corn and cook 10 minutes longer. Add shrimp; stir 1 to 2 minutes. Do not overcook. Remove when all pink. Drain whole pot. Serve on wax paper or newspaper.
Put oil in a frying pan. Cut up 1/2 of a chicken, then sprinkle in a little four. Cook the chicken for 20 minutes or until it browns. Take the chicken out of the stove. Add tomatoes, carrot, onion, salt and a little pepper. Cook the vegetables for 15 minutes. Add chicken and cook for 30 minutes.
Boil chicken until tender. Drain well. Let stand cool. Shred chicken and add cheese, chili peppers and cumin. Heat tortillas to soften. Overlap 2 tortillas by about half. Spoon about 1/3 cup of chicken mixture down center and roll up tightly. Fry in skillet of oil until crisp and golden brown. Drain. Serve on lettuce bed with guacamole, sour cream and salsa.
Mix together and press in bottom of 9 x 13-inch pan. Bake at 350° for 20 minutes, until brown.
Preheat oven to 275°. In large bowl, beat cream cheese until smooth; add egg yolks and Eagle Brand milk; mix well. Stir in lemon juice and vanilla. Beat egg whites with salt to a soft peak. Fold gently into yolk mixture. Place a whole vanilla wafer in each cupcake liner and add mixture. Bake 30-35 minutes. Cool. Remove foil liners when chilled. Serve plain or top with cherry or strawberry topping.
Mash Blue cheese with a little sour cream until well blended. Mix all ingredients together thoroughly. Chill and serve with raw vegetables.
Heat, but do not stir sugar, milk and salt to 236° (just above soft ball stage). Stir in cinnamon, vanilla and nuts (walnuts or pecans). Stir nuts until sugary on outside. Pour onto wax paper to cool. Separate. Enjoy!!!!
In a large bowl, combine sugar, butter and eggs; blend thoroughly. Sift flour with salt, baking powder and nutmeg. Add to sugar mixture, alternating with milk. Mix until dough is smooth. Drop balls of dough from an ice cream scoop onto a greased cookie sheet or roll out dough, about 1/2-inch on a floured cutting board and cut into desired shapes. Place on cookie sheet. Bake in moderate oven at 375° for 10 to 12 minutes.
Mix flour, sugar and Crisco together to form crumbs. Set aside 1 cup of crumbs for the top of the cakes. Mix molasses, hot water and baking soda together, then beat in the rest of the crumb mixture. This makes 2 (9-inch) cakes. Sprinkle 1/2 cup crumbs on top of each cake. Bake at 350° for 35 to 40 minutes.
Saute ham and green onions. Add bean sprouts. Add all of the rest of the ingredients. Heat. Add soy sauce as desired.
In skillet, brown hamburger; drain well. In large pot, combine all ingredients. Salt and pepper to taste.
Put in microwave-safe large bowl and cook 5 minutes (more or less). Add margarine and vanilla. Pour into prebaked crust or graham cracker crust and store in refrigerator.
Combine milk, frozen yogurt and peanut butter in a blender. Mix until smooth. Cut the banana in chunks and add to blender. Blend until smooth. Serve immediately. Makes 1 serving.
Heat oven to 375°. In large bowl, stir together all ingredients except chicken wings. Set aside. In large roasting pan, bake chicken wings in oven for 45 minutes or until browned. Drain oil from pan. Pour teriyaki sauce mixture over wings and bake for an additional hour, turning every 20 minutes until fork-tender. Sauce will continue to thicken after wings are done. Makes about 60 pieces.
Line a baked pie shell with washed strawberries. In a saucepan, combine the sugar, cornstarch and water. Add the crushed strawberries. Cook until clear, then add the butter. Pour over strawberries in pie shell. Chill. Serve with whipped topping.
Cream margarine with cream cheese. Add powdered sugar, milk, pudding mix and Cool Whip. Crush Oreo cookies with blender or	food processor. Start with cookie crumbs. Layer mixture next; top	layer will be cookies.	Can be served in a clean flower pot. Mixture should resemble potting soil.	Have fun!
Pour into unbaked pie shell. Bake 45 to 50 minutes in a 300° oven. Serve with or without whipped topping.
Cream sugar with oleo. Mix all ingredients, putting eggs in one at a time. Pour into pie crust and bake at 325° for 45 minutes to 1 hour. Brush pie crust with egg white and bake a little longer.
Peel and boil potatoes. Mash hot potatoes until smooth. Drain pickles or relish and add to eggs. Add enough Miracle Whip or mayonnaise to allow mixture to become easy to stir (about 1/2 to 3/4 jar). Add mustard, salt and pepper to taste. Cover the bowl and refrigerate. The more time allowed in refrigerator before serving, the better the salad will be.
You will need a 7 x 11-inch or 9 x 9-inch greased dish.
Heat oven to 350°. Stir water, 1/4 cup of the salsa, margarine and contents of vegetable/seasoning packet in 2-quart baking pan. Stir in stuffing crumbs to moisten.
Combine first 5 ingredients in a large bowl; make a well in center of mixture. Combine eggs and milk; add to sausage mixture, stirring just until moistened. Spoon into greased miniature muffin pans, filling 3/4 full. Bake at 350° for 30 to 35 minutes. Makes at least 2 dozen.
Place chili meat and all ingredients into a large saucepan and boil until meat is tender. Boil slowly. If you use chili blend, only use 4 tablespoons of chili powder. The chili pods come in a small package. Remove chili pod after chili is done. If chili blend is used, do not use chili powder. Do not use both.
Place corn flakes in a 9 x 13-inch pan and set aside. In a microwave-safe container, combine sugar and Karo syrup. Mix, then cook in microwave for two minutes. Remove and add peanut butter; mix, then cook for one minute in microwave. Remove and stir well, then pour mixture over corn flakes, then stir. Let cool; cut into squares and serve.
Preheat oven to 400°. Spray foil with Pam. Put fish in foil. Mix Worcestershire sauce, soy sauce and garlic powder; pour over fish. Sprinkle with dill weed and lemon pepper. Seal fish. Put on baking sheet. Bake 20 to 25 minutes.
Drain water from orange slices. Mix into cake mix; blend with mixer for 1 minute. Bake according to package directions. Make 4 small layers.
Melt shortening and baking chocolate in saucepan. Mix together egg and sugar in large mixing bowl. Add melted chocolate and shortening to eggs and sugar, mix well. Combine flour, baking powder and salt in small bowl then, slowly add to chocolate mixture. Add vanilla and nuts. Mix well. Pour into greased and floured 9x9 pan. Bake at 350° for 22 min. Recipe can be doubled for 9x13-inch pan.
Mix together chicken, olives, mayonnaise, eggs and onion and set aside. Cream together cheese spread with butter.
Line lightly greased 9 x 13-inch pan with half of tortillas. Brown beef and drain. Add taco seasoning and tomato sauce and cook 5 minutes. Put half meat mixture on shells. Spoon cottage cheese mixed with eggs and oregano over meat. Use other tortillas over cottage cheese and top with the rest of meat. Cover with cheese. Bake at 375° for 30 to 35 minutes. Let sit for 10 minutes.
Stir together flour, soda, salt, nutmeg, cinnamon and cloves. Beat margarine and sugar until fluffy; beat in eggs, one at a time. Combine buttermilk and apple butter. Add alternately with the flour mixture, mixing well after each addition. Bake in 2 greased 9 inch round pans at 350° for 35-40 minutes. Remove from pans, cool and frost with creamy vanilla frosting.
Cook butter, mushrooms, green peppers and onion for 5 minutes in medium sauce pan. Slowly add flour and cook until mixture is simmering. Remove from heat. Stir in cream, broth and mushroom liquid. Return to heat and heat until boiling, stirring constantly. Add chicken, heat through. Serve over biscuits, noodles or rice.
Combine sugar and oil with mixer. Add eggs, one at a time, beating well. Sift dry ingredients together and add to mixture a little at a time, beating well. Fold in carrots, raisins and nuts. Pour into greased 13 x 9-inch pan. Bake at 300° for 1 hour. Cool.
Simmer chicken and beef together in water to cover until very well done (about 1 hour). Cool and remove all bones, skin and excess fat. Cut up chicken and beef into chunks; return to broth. Add carrots, onions and celery; simmer until tender. Add other vegetables, tomato juice and noodles. Season with salt and pepper. Simmer until noodles are done.
Put all ingredients in a bowl and mix together with a spoon. Put in a 9 x 13 cake pan. Bake at 350° for 1 hour.
Brown ground turkey and onion in small amount of vegetable oil; drain. Add all ingredients except beans and cook 45 minutes. Add beans and simmer 15 minutes more. Garnish with grated low-fat cheese or jalapenos.
Mix well. Shape into long rolls. Roll in chili powder. Chill. Slice and serve on crackers.
Place small amount of butter in middle of large piece of tinfoil. Add hamburger patties, potatoes, onions and carrots. Season. (Can use Worcestershire sauce and garlic salt.) Close tightly. Bake in oven at 350° for 1 hour or on grill.
Soak the gelatin in 1/4 cup cold water. Heat the vinegar, sugar, salt and celery seed. Add the gelatin mixture. Cool to thickened consistency. Whip the salad oil. Stir into other ingredients and store in containers. Keeps in refrigerator for a long time.
Baking Temperature: 350°. Baking Time: 50 to 60 minutes.
Mix first 4 ingredients. Bake all for 1 hour at 400°.
Mix all ingredients together. Drop on greased cookie sheet with a teaspoon. Bake in oven at 350° until brown, about 15 minutes or more.
Sift together dry ingredients. Beat sugar, oil and eggs. Add pumpkin. Stir. Slowly add dry mixture and then water. Beat until thoroughly mixed. Pour into a greased loaf pan and bake at 350° for 1 hour. To double recipe, use one whole can of pumpkin.
Prepare noodles per package; drain. Combine noodles, sauerkraut, corned beef, milk, salad dressing and caraway seed in a 2-quart microwave-safe casserole. Cover with lid. Microwave (High) for 10 to 12 minutes, or until hot, stirring once or twice. Top with tomato slices; sprinkle with cheese. Microwave (High), uncovered, 1 to 2 minutes, or until cheese is melted.
To make dough, mix the first 3 ingredients with a fork. Form into 24 small size balls and with fingers, press and shape into small size muffin tins. Mix the remaining ingredients. Fill muffin tins not quite full. Bake at 350° for 20 minutes. Be careful, very hot!
Put all ingredients except soda in iron skillet or heavy pan like pressure cooker. Stir and boil until light brown in color. Cut off fire and add 1 1/2 teaspoons soda. Stir quickly and pour out on buttered cookie sheet (raw coconut makes it even better).
Beat eggs, mix sugar and flour well. Add eggs then milk, margarine, vanilla and coconut. Pour into two (9-inch) pie pans or one deep pie pan. Bake at 350° for 30 to 45 minutes until coconut browns on top and pie is set. No pie crust is needed. Grease pie pan to eliminate pie from sticking to pan.
Layer bottom of pan with coconut (after Pam). Put pecans on top. Mix cake mix and pour on top. Mix powdered sugar, cream cheese, margarine and vanilla. Pour on top. Bake at 350° about 45 minutes.
Combine sugar and milk. Cook to soft ball stage (234°), stirring often. Remove from heat. Stir in Marshmallow Creme, peanut butter and vanilla. Beat mixture until blended and begins to thicken. Spread into greased 9 x 9-inch pan. Cool; cut into squares.
Blend. Add 1 more can of ice. Blend until smooth. May also be frozen.
In mixing bowl add all ingredients and mix well. Fry or broil patties. While cooking add a little Worcestershire on top of burgers.
Chop tuna fine, then add the gelatin, olives, celery, then stir. Add the mayonnaise and vinegar and mix well. Place in a loaf pan and place in refrigerator for an hour or so. Slice and eat.
Cook limas in salt water until tender. Skim loose skins while cooking. Drain beans but not until dry. Mix the above ingredients and pour over limas. Bake at 350° for 1 hour or until desired consistency. Do not overbake; beans have a tendency to thicken more after removing from oven.
Beat eggs; add milk. Mix salt and small amount of cornstarch with sugar. Add this and flavoring to the egg mixture. Mix well and pour into pie shell. Sprinkle top with nutmeg. Bake in 425° oven for 20 minutes, then turn over to 350° and bake for another 20 minutes.
In small, heavy saucepan, combine egg yolks, 1/4 cup water, mustard, vinegar, sugar and seasoned salt. Cook over low heat, stirring constantly, about 5 minutes or until mixture is thickened. Remove from heat. Blend in the garlic spread. Cool mixture thoroughly.
In large pan cook beef, onion and green pepper until meat is browned. Drain excess grease. Stir in remaining ingredients. Bring to a boil. Cover, reduce heat and simmer for 20 minutes.
Place brisket on a large stretch of heavy foil. Sprinkle meat generously with celery, garlic and onion salts. Pour liquid smoke over meat. Seal foil tightly and place overnight in the refrigerator.
Saute onion in butter until soft. Add remaining ingredients. Simmer 10 minutes. Serves 4 to 6.
Mix together the first 5 ingredients; mix for 2 minutes with mixer. Spray pie pan and pour mixture into pan. Next, arrange the peaches over the first mixture.
Mix powdered sugar, eggs and oleo for 15 minutes with mixer. Then pour on crust. Slice bananas and arrange on top of mixture. Top with pineapple. Cover with Cool Whip. Sprinkle with nuts and cherries. Cover and place in refrigerator, chilling overnight for best flavor.
Make a 9-inch pastry shell. Pare, core and quarter apples, then halve each quarter. Place in large bowl. Combine 1/2 cup sugar, 2 tablespoons flour and nutmeg (cinnamon) in cup; sprinkle over apples. Toss to coat well. Spoon into pastry shell. Drizzle with lemon juice. Combine 1/2 cup sugar and 1/2 cup flour for topping in bowl. Cut in butter or margarine and sprinkle over apples. Slide pie into brown bag, fold open end twice and fasten with paper clips. Place on cookie sheet and bake in hot oven (425°) for 1 hour (apples will be tender and top bubbly and golden). Split bag open. Remove pie and cool on wire rack. Serve plain, with cheese or ice cream.