HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook macaroni and drain. Brown ground beef and drain. Stir spaghetti sauce, tomato sauce and pepperoni into ground beef. Cook until pepperoni is soft. In greased casserole dish, layer 1/2 of the meat mixture, 1/2 the cooked macaroni and 1/2 of the Cheddar cheese; repeat. Bake in a 400° oven for 30 to 35 minutes.
Heat oven to 425°. Grease 15 x 10 x 1-inch baking pan. Unroll dough in greased pan. Press out dough to cover bottom of pan. Bake for 10 minutes. Meanwhile, in medium skillet over medium saute onions. Add all ingredients to crust. Bake at 425° for 8 to 10 minutes until cheese melts. Cut into squares. Serve warm. Makes 48.
Mix together softened cream cheese, sour cream and taco seasoning mix; spread in good-size serving dish. Spread taco salsa on top of creamed mixture. Shred lettuce; put over top. Dice tomatoes; put on top. Dice black olives and put on top of tomato layer. Shred cheese and sprinkle over top. Have guest scoop out with tortilla chips or knife on crackers, too.
Dissolve salt and sugar in a little hot water. Add cold water. Blanch corn on cob; cool thoroughly and cut from cob. Pack corn in freezer bags; add enough brine to barely cover corn. Seal and put in freezer. To serve, add butter to season.
Make meatballs out of ground beef, bread crumbs, Parmesan cheese and egg; brown on all sides. Mix remaining ingredients together in large saucepan; bring to a slow boil. Add meatballs; stir until all are covered. Bring to a light boil, cooking for 10 to 15 minutes on very low heat until sauce is thick enough to stick to meatballs. Serve on plate with toothpicks or in a crock-pot.
Fry bacon, drain. Use bacon drippings to saute onions. Add tomatoes, sugar, salt and pepper and cook for 4 to 5 minutes. Add green beans and bacon and cook an additional 15 minutes. This may be placed in a casserole with bread crumbs on top.
Blend 10x sugar and cream cheese until smooth and creamy. Add peanut butter and milk, mix until well blended. Stir in Cool Whip. Blend until smooth and creamy. Put in pie crust and refrigerate.
Mix all in crock pot; cook for 30 to 40 minutes, stirring often. Eat with Ritz crackers.
Heat oven to 350°. Beat sugar and dressing at medium speed with electric mixer until smooth. Blend in zucchini and vanilla. Add combined dry ingredients alternately to the milk. Mix well after each addition. Stir in nuts. Pour into greased and floured 12-cup tube pan or 10-inch pan. Bake 55 minutes, or until toothpick inserted comes out clean. Cool in pan 10 minutes, remove cake, cool completely on wire rack.
Mix first four ingredients together and pat in 8 x 12-inch glass pan.	Mix eggs, cream cheese, sugar and vanilla in blender and pour over crumb crust.	Bake at 250° for 20 minutes; let cool. Top with blueberry pie filling. Can also use other flavors. Serve with ice cream or whipped cream.
Mix all together. Put in 7 x 12-inch pan. Cover with crushed potato chips. Bake at 375 degrees for 45 minutes.
Bring first four ingredients to a boil. Remove from heat and add peanut butter, oatmeal and coconut as desired. Drop by teaspoonfuls on wax paper.
Mix sugar, cornstarch, salt and nutmeg. Gradually stir in water. Cook and stir over low heat until thick and bubbly. Stir a little hot mixture into beaten egg yolks; return to hot mixture. Cook and stir 1 minute. Remove from heat. Add butter, lemon peel and lemon juice. Blend.
Place last 3 ingredients in basket. Use big percolator. Percolate and serve hot. Wonderful for fall and cold winter parties.
Combine mayonnaise, sugar and vinegar. Mix the other ingredients into this. Refrigerate 3 hours, or overnight, before serving.
Cut beef across the grain into thin strips, 1/8-inch thick. Combine soy sauce, garlic and ginger. Add beef and set aside while preparing vegetables. Heat oil in large skillet or wok. Add beef and toss over high heat until browned and tender. Add vegetables and toss for about 10 minutes. Vegetables should be tender but still crisp. Mix cornstarch with water. Add to pan and stir until thickened. Add tomatoes and heat through.
Mix 1 cup of flour in batter and 1 cup with rhubarb. Mix all together. Spray non-stick in a 9 x 13 cake pan; or use grease and flour. Put mixture in pan. Sprinkle with sugar and cinnamon or brown sugar and cinnamon. Bake for 45 minutes to an hour at 350 degrees.
Bring sugar and Karo to a boil. Remove from stove and stir in peanut butter and then the Rice Krispies. Press into buttered 9 x 13-inch pan.
Cut zucchini lengthwise into 1/4-inch thick slices or 1/4-inch thick rounds. Heat oil in large skillet. Saute zucchini, one layer at a time, until lightly golden on both sides, about 5 minutes. Remove with slotted spoon to 2-quart casserole or heatproof serving bowl. Sprinkle garlic, mint, salt and pepper over zucchini.
Just before serving, add 1 quart ginger ale and ice cubes. Makes 1 gallon.
Brown meat and drain. Put in casserole. Cover meat with Tater Tots. Pour soups and minced onion on top. Microwave uncovered on High power for 10 minutes.
Mix all but last two ingredients together and place in casserole dish. Top with crushed Ritz crackers and melted oleo. Bake at 350° for 25 to 30 minutes. Yields 6 to 8 servings.
Combine eggs, salt and sugar. Add milk and vanilla slowly. Line pie pan with pastry. Pour in filling and sprinkle with nutmeg. Bake in very hot oven at 450° for 10 minutes. Reduce temperature to low, 325°, and bake 30 to 40 minutes longer or until a knife inserted in the center comes out clean. Makes one 9-inch pie.
Mix cream cheese, (have at room temperature), and marshmallow cream together. Stir until smooth. Add vanilla and mix well. Store in refrigerator. Serve as a dip with strawberries, grapes and other fruits of choice.
Mix together crumbled corn bread and biscuits. Simmer onion and celery in oleo and 1 1/2 cups of the broth until tender and clear. Mix together eggs and soup; add the onion, celery mixture, egg mixture, remaining broth and seasoning to the crumbs. Mix well. Pour into a greased 9 x 13 x 2-inch baking dish; bake at 350° until lightly browned. Serves 12 generously.
Place carrots into a saucepan. Add just enough water to cover. Boil for 10 to 12 minutes or until barely tender. Drain.
Mix butter and cheese. Mix nuts with flour, salt and paprika. Pour into cheese butter mixture. Add Worcestershire. Blend thoroughly. If too sticky, add more flour (1 tablespoon at a time). Divide and roll (rolls should be quarter size in diameter). Wrap in plastic and refrigerate 24 hours. Slice and bake 8 to 10 minutes at 350°.
Boil slowly for 5 minutes, stirring occasionally. Add maple flavoring to taste. Cool and store in refrigerator.
Bring water and sugar to boil. Turn off heat and add Jell-O and stir until dissolved. Add extract, 1 gallon water, and all juices. Blend together. Put into 1/2 gallon containers and freeze. Before serving, let thaw until you can cut it with a knife. Cut in bowl until slush. Add ginger ale to slush and serve. Makes 3 gallons of frozen base. Ginger ale not included. Yield: approximately 75 servings.
Mix sugar, flour and milk. Cook in double boiler until thickened. Add egg yolks and butter. Mix in coconut. Pour in cooled pie crust.
Mix Crisco, sugar, milk and vanilla. Beat at medium speed until blended. Beat in egg. Combine flour, salt and soda and add to mixture. Add chips. Drop on cookie sheet by tablespoonful. Bake at 375° for 9 minutes.
Cream sugar, margarine, salt, eggs and milk, mixing slowly. Sift dry ingredients. Add to bowl. Add next 4 ingredients. Mix until blended. Bake at 425° for approximately 20 minutes.
In skillet, cook onion in butter. Combine the eggs, cream, salt and pepper. Blend well. Stir in onion and hominy. Place in 10 x 6 x 2-inch baking dish. Bake at 350° for 30 minutes.
Combine sugar and water. Place over low heat, stirring until sugar is dissolved. Add fruit juices and banana, mixing well. Cool. Freeze until firm. To serve, thaw until mushy, and add ginger ale. Serves 35.
Preheat oven to 350°. Line bottom of 9-inch diameter round cake pan with parchment. Place all chocolate in large bowl. Bring butter, espresso and sugar to boil in medium saucepan, stirring to dissolve sugar. Add to chocolate; whisk until smooth. Cool slightly. Whisk in eggs. Pour batter into prepared pan. Place cake pan into roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cake pan. Bake about 1 hour or until center of cake is set and tester comes out with a few moist crumbs attached.
In a saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in salsa, beans and tomato juice; heat through. If desired, garnish with cheese and peppers and serve with sour cream and onions. Makes 5 servings.
In a 9 x 13-inch baking dish, combine the soup, milk and soy sauce. Stir in green beans and half of the onions. Bake at 350° for 25 minutes or until hot; stir. Top with remaining onions. Bake 5 minutes more.
Saute onions in margarine until tender. Stir in soup and cream cheese. In well-greased casserole dish, layer potatoes and sauce. Bake in 400° oven for 45 minutes or until done. Sprinkle cheese on top and bake for 2 or 3 minutes in covered casserole dish until cheese is melted.
Preheat oven to 350°. Grease and flour two 9 x 5-inch loaf pans. Sprinkle 1/2 cup nuts in the bottom of each pan. In large mixing bowl, stir flour, soda, cinnamon, salt and nutmeg together. Combine remaining ingredients in another bowl, then add to dry ingredients. Stir just until moistened. Stir in remaining nuts. Spoon batter into pans. Bake for 1 hour. Cool in pans for 10 to 15 minutes. Remove to rack to cool.
Combine in saucepan sugar, canned milk and butter. Over moderate heat, bring to a boil. Stir for 4 minutes. Remove from heat. Add peanut butter, coconut, saltines and vanilla. Stir until blended. Pour into buttered pan, 9 x 13-inch. Refrigerate.
Cut cranberries in half and shell walnuts. (Put aside until later.) Mix flour, sugar, baking powder and soda together. Mix beaten egg, orange juice and applesauce together. Gradually add to dry ingredients. Add nuts and cranberries. Pour into a loaf pan (9 x 4 x 3-inch). Bake at 350° for 40 minutes in aluminum pan (60 minutes for heavier metal pans). Top will be pale, it doesn't brown.
In large mixer bowl, combine sugar, brown sugar, flour, salt and eggs; blend well at medium speed. Stir in butter, milk and vanilla. Pour into unbaked pastry shell. Bake at 350° for 45 to 55 minutes, until knife inserted near center comes out clean.
Cream oleo and sugar. Add potatoes, eggs and chocolate; mix in cinnamon and flour alternately with milk. Stir until well mixed, then mix 2 minutes. Bake at 350° for 40 to 45 minutes.
Put pickles, dill and garlic in jar. Add one or two hot peppers if want to. Turn jars upside down. Let set for about 20 minutes. Mix 2 quarts water, 1 quart vinegar and 1 cup salt. Heat to boil, pour over pickles and seal.
Grate the first 6 ingredients. Thinly slice remaining ingredients. Spread mayonnaise inside whole wheat pita pockets, along with ingredients.
Combine first 4 ingredients on High until butter is melted. Stir vigorously until smooth. Add peanut butter. Stir well. Pour into buttered casserole dish.
Sift first 4 ingredients into large bowl. Add raisins and walnuts. Combine egg, vanilla and shortening in bowl. Mix well. Add to dry ingredients; mix well. Dissolve soda in pineapple in small bowl. Add to mixture. Stir until moistened. Pour into greased miniature loaf pans. Bake at 350° about 30 minutes or until bread tests done.
Use a large container to mix together all ingredients. Makes 3 pints of dry mix. Use 2 teaspoons to 1 cup hot water.
Combine ingredients in a medium saucepan until well blended. Warm over medium heat until heated through, stirring occasionally. Pour into serving bowl; top with cheese. Serve with tortilla chips. Makes 3 1/2 cups.
Combine dry ingredients. Add egg and milk beating until smooth. Heat 1-inch oil to 375 degrees in deep pan or skillet. Cover bottom opening in funnel. Place small amount, about 1/4 cup, of batter in funnel. Hold funnel over center of pan, remove finger from end to release batter into hot oil. Move funnel in a slow circular motion to form a spiral, beginning at center and move forward. Fry 2 minutes or until golden brown turning once with fork. Drain on paper towel. Sprinkle with powdered sugar or eat plain. Serve hot.
Color three different bowls of icing (red for ketchup, green for lettuce, yellow for mustard). Twist Oreos in half. Spread different color icing on each side of the Oreos (exchange different colors for variations). Place the Oreos between 2 vanilla wafers and squeeze together until some of the icing shows on the sides. They should look like mini hamburgers.
In small bowl, mix the cream cheese, sour cream, oregano, garlic and red pepper. Spread evenly in a 9 or 10-inch pie plate. Spread pizza sauce over top. Sprinkle with pepperoni and green onion. Bake at 350° for 10 minutes. Top with cheese and bake for another 5 minutes. Serve with crackers.
Put 12 strips of lasagne into a pot of boiling water and cook until tender. Clean spinach and cook in boiling water; drain spinach and chop into small pieces. Add Mozzarella cheese to the Ricotta cheese. Mix in the egg. Add chopped spinach. Blend mixture. Cover the bottom of a large, rectangular baking pan with a little of the spaghetti sauce. Add four strips of the cooked lasagne lengthways. Add a layer of spinach/cheese, using half the mixture. Cover with a layer of spaghetti sauce. Add another four strips of lasagne widthways. Use the second half of the spinach/cheese mixture and cover with spaghetti sauce. Add the remaining lasagne strips; cover these with spaghetti sauce and sprinkle the Parmesan cheese on top. Bake in a 350° oven for 1/2 hour.
Put potatoes, onions and butter in a large bowl. Cover with plastic wrap and pierce several times. Cook for 10 minutes on High. Add milk, water, thyme, bay leaf, seasoning and nutmeg and cook for 7 minutes on High. Leave standing, covered, for 1 minute. Uncover and cool slightly.
Bake potatoes. Drain crab meat and break into small pieces. Cut potatoes in half lengthwise. Scoop out and whip with butter, cream, salt, cayenne and onion. With a spoon, mix in crab and cheese. Refill potato shells and sprinkle with paprika. Bake at 450° for 15 minutes. May be made a day ahead and refrigerated.
Saute mushrooms in butter for 5 minutes. Blend in flour, then half and half, salt and pepper. Cook and stir until thickened. Remove from heat. Add Cheddar cheese gradually. Turn mixture into a 9-inch pan and chill thoroughly. Shape cheese mixture into 4 sticks and secure with toothpicks. Dip breasts into flour, then egg, then coat with bread crumbs. Bake at 325° for 1 hour.
Soak pinto beans overnight. Place all ingredients in large roaster pan. Cover with water. Cook for 12 hours at 250° in covered pan. This is great when you need to take a meal!!!
Pour melted butter into bowl. Add sugar and beat. Add eggs and beat. Add salt, cocoa and flour. Stir in vanilla and nuts. Put into greased 13 x 9-inch pan. Bake 40 to 50 minutes in oven at 300°.
Saute onions, bell pepper and celery in margarine and oil until slightly brown, stirring constantly. Add approximately 3 cups water, cover and cook to pieces. When mixture is reduced, add tomatoes and Ro-Tel tomatoes and mash them thoroughly and cook to pieces. Mix cornstarch, mustard and ketchup together and add to mixture (after tomatoes are cooked). Lower heat and cook for approximately 25 minutes, stirring and adding water occasionally to prevent sticking and reducing. Add crawfish. Add seasoning to taste and cook about 45 minutes to desired consistency. Serve over rice. Serves 4 to 6 people.
Mix dry ingredients. Then mix oil, eggs and carrots. Add to dry ingredients. Mix well. Add drained raisins. Bake in 9 x 12-inch pan at 350° for 30 to 35 minutes.
Optional: 2 1/2 cups dried fruit (raisins, currants, papaya, pineapple, etc.).
Cut eggplant in lengthwise slices; dip in beaten egg, then flour. Lightly brown in oil, let cool. Mix Ricotta, egg, shredded Mozzarella and Parmesan cheese. Place 1 heaping tablespoon of cheese mixture on eggplant and roll, secure with toothpick. Spoon tomato sauce into bottom of baking dish, add eggplant, spoon more sauce over eggplant. Bake at 350° until hot and bubbly.
Beat butter and sugar. Add egg, flour and powder. Mix in nuts. Shape into balls and bake 10 minutes at 375° on ungreased cookie sheet.
Melt margarine, peanut butter and chocolate chips in saucepan. Put powdered sugar in brown paper double bagged grocery sack. Pour the Cheerios or Chex cereal into the bag. Dump melted mixture over the cereal in the bag. Shake until well coated with powdered sugar. Store in plastic container in cool place.
Mix all ingredients together and bake in 350° oven until firm or starts to brown, approximately 30 to 40 minutes.
Combine all ingredients. Mix with an electric beater about 5 minutes at medium speed. Pour batter into a greased angel food cake pan. Bake in a 350° oven about 50 minutes or until done. Cool in pan about 5 minutes before turning out on rack. Sprinkle with powdered sugar.
To hot coffee add butter to melt. In mixing bowl put all the dry ingredients; mix. Add coffee and eggs and vanilla. Mix very well with mixer. Pour into 2 round 8-inch baking pans, greased, or in 9 x 13-inch pan. Bake 30 to 35 minutes for round or 25 to 30 minutes for 9 x 13-inch at 350°. Cool and frost. Try our A #1 Easy Easy Cream Cheese Frosting!
Add shortening to skillet or pan, cut pork into cubes, add to shortening with chopped onions. Brown and cook well. Drain.
Melt butter and combine with graham cracker crumbs. Press mixture into bottom of spring-form pan; set aside.
In a large bowl, mix well Wesson oil, eggs and sugar. In separate bowl, sift together flour, salt, soda, baking powder and cinnamon. Add to first mixture. Stir in chopped apples and nuts. Mix well.
Combine and pat into 1/2 inch thickness on buttered pan. Cut into squares and chill.
In large saucepan, heat oil and brown beef. Add dry soup mix and paprika, blended with tomatoes. Simmer, covered, stirring occasionally, for 1 1/2 hours, or until beef is tender. Stir in flour and salt blended with water. Bring to boil, then simmer, stirring constantly, until sauce is thickened, about 5 minutes.
Beat cheese, vanilla and butter until creamy. Add confectioners sugar gradually. Beat until light and fluffy. Makes 2 1/2 cups.
Mix oleo and crushed crackers together. Layer all ingredients in baking dish and bake at 350° for 30 minutes.
Mix chicken and tomatoes in a 3 quart slow cooker. Cover and cook on high 4 to 5 hours or on low 7 to 9 hours. Chicken will be very tender. Serve over rice or mashed potatoes.
Spray a jelly roll pan with cooking spray. Line pan with whole saltine crackers. In a saucepan, boil butter and brown sugar. Stir for 3 to 5 minutes. Pour mixture over saltines and bake 12 minutes at 350°. Remove from oven and while hot, pour chocolate morsels over and spread. Sprinkle with nuts and press into chocolate. Refrigerate until mixture hardens. Break or cut into pieces. Store in refrigerator.
Melt until smooth the Velveeta cheese. Add jar of salsa. Mix thoroughly. Use at room temperature. Can be used with vegetables or tortilla chips.
Shred potatoes and onions. Add eggs, milk and melted butter. Mix. Add flour, salt and pepper. Pour batter (about 1/4 cup at a time) on a hot greased griddle. Spread to make about a 4-inch pancake. Brown on each side. Lay on a paper napkin while making the rest. Makes 8 to 10 pancakes.
Brown ground meat (seasoned to your taste) and onion; drain. Season and fry french fries as usual; drain. Place ground meat back in skillet; place fries on top of meat. Place cheese over the top and let melt. Yum Yum!
Mix together the vegetables and sweetener. Add 1 tablespoon of mustard, then add the remaining ingredients.
Mix first 4 ingredients and bring to good boil; cool. Add strawberries and bananas.
Combine Tang, sugar, instant tea and spices. Makes 2 cups dry mix or enough for 6 quarts of tea.
Mix vinegar and sugar in a container with a tight fitting lid. Add your sliced onions making sure the liquid covers the onions. Refrigerate for several hours or overnight before serving. This is great with fresh green beans!
Combine egg, milk and oil. Add to dry ingredients, stirring just until moistened. Heat small amount of oil in skillet over medium heat. Dip pancake batter with 1/4 cup measure (use 1 tablespoon for dollar size). Makes 8 (4-inch) pancakes or 12 dollar size.
Combine sugar, butter and milk. Bring to a boil and cook about 2 minutes. Add the chocolate chips and vanilla. Beat well after the chips are added, and spread on cooled cake while the frosting is still lukewarm, before it hardens.
Cook hamburger until brown. Cook sausage. Melt cheese with tomatoes. Pour in a crock-pot.
Cook shells according to package directions. Coat pan with cooking spray. Saute onion and turkey and gradually add spinach. Combine with Ricotta cheese, Parmesan, parsley and egg whites. In bottom of 13 x 9 x 2 baking dish, spread 1 cup sauce. Fill each shell with 1 tablespoon turkey mixture. Place half of shells in baking dish. Cover with 1 cup sauce. Sprinkle with Mozzarella. Cover with tinfoil. Bake 45 minutes. Remove foil. Bake 10 minutes.
Boil sliced potatoes and chopped onion until done. Melt butter over low heat. Blend in flour. Bubble flour, butter and seasonings for 1 minute. Remove from heat; stir in milk and bring to a boil. Allow this to boil for 1 minute and continue stirring until thickened. Add chunks of cheese and allow to melt. Put sauce in casserole alternately with cooked potatoes and onions. Sprinkle with paprika. Bake at 350° for 25 to 30 minutes.
Mix water and margarine. In a pan, bring to boil. Stir in flour and beat briskly; cook until dough leaves sides of pan. Cool 5 minutes. Add eggs one at a time, beating well after each. Grease 9 x 13-inch pan. Put dough in and bake at 400° for 30 minutes; cream together cream cheese and 1 cup milk until thin, then add remaining milk and box of pudding until thick. Spread on cooled dough and cover with Cool Whip, then drizzle chocolate syrup.
Salt, pepper and flour roast. Brown in skillet. Place roast and remaining ingredients in crock-pot. Cook on high for about 2 1/2 hours. Then cook on low until done.
Bake cake as directed. Remove hot cake from oven and poke holes in top of cake. Pour butterscotch topping over cake. Cool cake completely. Spread Cool Whip over cake and sprinkle with crushed Heath bars.
Heat milk almost to boiling. Stir in sugar, butter and salt. Let cool to lukewarm. Add yeast mixture and stir in 3 cups of flour. Cover and let rise for 1 hour. Add cardamon and eggs to mixture. Mix candied fruit and raisins with 1/4 cup flour and add to dough. Add just enough flour to make soft dough that's not sticky (about 1 cup). Knead on well floured board, about 6 minutes. Cover and let rise until light, about 30 minutes. Preheat oven to 450°. Grease two 9 x 5-inch loaf pans. Punch down dough and divide in half and place in loaf pans. Let rise until double in size. Bake 10 minutes. Reduce heat to 325° and bake an additional 50 minutes or until brown. Combine powdered sugar and milk; mix well and drizzle over cooled bread.
Mix soup and mix well. Put chicken on bottom of Pyrex oblong dish and then add soup mixture. Put chow mein noodles on top. Cook at 350° until bubbly.
Mix sugar, cornstarch and nutmeg. Add to boiling water. Cook slowly. Add lemon juice and raisins.
Beat cream cheese, egg, sugar and salt well. Stir in the chocolate chips. Blend flour, sugar, soda, cocoa and salt together in another bowl. Add water, oil, vinegar and vanilla.
Mix well and store in air tight container. Use 1/4 c. in 8 oz. coffee mug.
Cut fillets in about 1-inch cubes. Fry bacon until crisp and browned. Add onion and brown slightly. Add water and potatoes; cook 10 minutes or until potatoes are partially tender. Add fish and cook until it can be flaked easily when tested with a fork. Add milk and seasonings; heat. Serve immediately with chopped parsley sprinkled over the top. Serves 6.