HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown sausage and hamburger in skillet; drain. Melt Velveeta and add to meat mixture. Season with herbs. Spread mixture by spoonfuls on party rye and broil until bubbly, 10 to 15 minutes, just before serving.
Dissolve Jell-O in boiling water. Melt in sour cream and sherbet. Use whisk to mix. Add fruit. Pour in mold or bowl. Refrigerate until solid.
Brown ground beef and onions. Drain. Add hash browns and soup. Season with salt and pepper. Place in baking dish and bake at 385° for 30 minutes. Layer with cheese. Bake for another 10 to 15 minutes.
Mix cake batter according to directions. Pour into 2 greased 13x9x2-inch baking pan. Bake at 350° for 15 minutes or until cakes test done; cool completely.
Put first 6 ingredients in blender. Slowly add oil and vinegar until mixed well. Serve over spinach or other green salad.
Brown ground chuck, bell pepper and onion together. Add spices. Melt cheese and Ro-Tel tomatoes in double boiler. Layer on platter in this order: lettuce, tomatoes, chips, hot meat mixture and top with Ro-Tel and cheese mixture. Serve immediately.
Combine peaches, pineapple, cherries, sugar and yeast. Stir with wooden spoon 3 to 4 times the first day, then stir daily for 2 weeks. Store in glass jar on counter with lid just barely set on.
Cream together oil, sugar and vanilla. Add eggs one at a time, beating after each addition. Add red food coloring and vinegar. In a separate bowl, mix together flour, baking soda, salt, and cocoa. Sift flour mixture and add to batter alternately with buttermilk. Pour batter into three 8 inch round cake pans and bake for 30 minutes at 350°. Remove from oven and let cool before icing.
Mix yellow cake mix with 1 egg and margarine. Spread in the bottom of a 13 x 9-inch Pyrex dish to make a crust.
Shake all ingredients together to mix evenly. Use 4 teaspoons per cup of hot water. Store in airtight container.
Mix together and spread into 9 x 13-inch pan. Bake 8 minutes at 400°. Let cool completely.
Prepare meatballs or use frozen ones purchased from the store. Mix brown sugar and cornstarch in skillet. Add pineapple, vinegar and soy sauce and bring to boil. Reduce heat slightly and stir until thickened. Add green pepper and cook until tender. Add meatballs and simmer until heated through. Serve over cooked rice.
Beat yams. Beat separately the eggs, sugar and allspice; add to yams. Melt the butter and add 1/2 to yam mixture. Add other 1/2 of butter to brown sugar, then add to yam mixture. Add pecans. Bake at 350° for 45 minutes.
Mix. Cook slowly until rice and onion are done, 1 to 3 hours.
Cream together butter, shortening, brown sugar, and white sugar. Add eggs and vanilla, beat until light and fluffy. Sift together flour, salt, and soda, into creamed mixture. Add chocolate morsels. Drop dough by rounded teaspoonfuls onto ungreased cookie sheet. Bake at 350° until cookies are brown around the edge, but the centers are not done. Yields 96 cookies.
Fry bacon; drain and break into small pieces. Mix milk, whipping cream, eggs, flour and nutmeg (mix well, set aside). Mix cheese, bacon, mushrooms and onions. Place into pie shells. Pour milk mixture over cheese. Bake at 450° for 10 minutes and at 350° for 25 minutes.
Mix all together (except crackers). Layer whole crackers on bottom of a 9 x 13-inch pan. Then layer 1/2 pudding mixture, then crackers, 1/2 pudding mixture and then crackers.
Cream sugar and butter; add egg and raisins. Add dry ingredients and mix well. Drop by teaspoonful onto greased cookie sheet. Bake at 350° for 15 minutes.
Put apples in a baking dish with about 1/2 inch of water. Put 1 pat of butter and 1 teaspoon of sugar inside each apple. Sprinkle with cinnamon. Bake at 350° for 30 minutes or until apples are tender or bake in microwave for 10 to 12 minutes.
Make a layer of broccoli in sauce made of the first 3 ingredients. Put in layer of chicken and more sauce. Bake at 350° for 30 minutes. In the last 10 minutes or baking time, sprinkle with Cheddar cheese.
Simmer all until juiced, about 40 minutes, covered. Press through a sieve. Return to kettle, bring to a boil. Put in hot jars. Process quarts 30 minutes (same for pints).
Boil chicken breasts and take from bone. Cut into pieces. Layer all ingredients. Bake at 350° for 40 minutes.
Mix cole slaw mix, ranch dressing mix, and tomato. Add mayonnaise, creole, and garlic to taste. Refrigerate for at least 15 minutes before serving.
Layer potatoes, onion and soup in a sprayed casserole dish. Add salt and pepper to taste. Bake at 350°, covered, for 1 hour.
Add as many blueberries as you wish. Fill muffin cups 3/4 and bake at 350° until brown.
Mix sugar, peanut butter and butter together in a large bowl. Roll mixture into small balls. Place on wax paper. Put in refrigerator until firm. Melt chocolate chips and paraffin. Dip balls and put back into refrigerator until firm.
Beat eggs, sugar, syrup, salt and butter. Add vanilla and nuts. Place in unbaked pie shell. Bake at 350° for 40 to 50 minutes. Makes 1 pie.
Spray muffin pan with nonstick spray. Spoon out 1/3 cup of batter. Press in pan with a spoon. Bake at 425° for 10 to 15 minutes.
Preheat oven to 425°. Combine filling ingredients in order given; pour into pie shell. Bake 15 minutes. Reduce temperature to 350° and bake an additional 45 minutes or until knife inserted near center of pie comes out clean. Cool; garnish, if desired, with whipped topping or glaze. Yields 1 (9-inch) pie.
Spread pie filling in bottom of a casserole dish. Sprinkle cake mix over pie filling. Don't mix. Cover with nuts and dot with cut-up butter. Bake at 350° until it turns golden brown.
Beat eggs on high speed 3 minutes. Gradually add sugar. Stir in pumpkin and lemon juice. Fold in the flour, baking powder, cinnamon, ginger, salt and nutmeg. Spread in greased and floured jelly roll pan. Top with chopped nuts. Bake at 375° for 15 minutes. Turn onto towel sprinkled with powdered sugar. Roll up until cool. Beat powdered sugar, cream cheese, butter and vanilla until smooth. Spread on roll. Roll up again and refrigerate.
Beat margarine and sugars. Add eggs and vanilla. Add peanut butter. Mix well. Stir in soda and oats; add chocolate chips. Mix well. Drop by 1/4 scant cups on cookie sheet 2 inches apart. Press down flat. Bake at 350° for 10 to 12 minutes.
Cook broccoli about 5 minutes; place in buttered 9 x 13-inch casserole dish. Top with chicken pieces. Combine remaining ingredients with 1/3 cup broth; stir well. Pour on top of chicken; top with bread crumbs. Bake at 350° for 30 minutes.
Cook macaroni and drain. Combine with chicken, cheese, soup, milk, mushrooms, pimento and mustard. Put crumbs on top and add the butter. Cook at 350° for about 50 minutes.
Boil sugar, vinegar, beet juice, spices and bay leaves. Add beets and bring to a boil. Seal in sterile jars. Allow two weeks before opening. If desired, add sliced onions one hour before serving.
Heat oven to 350°. Grease 13 x 9 x 2-inch baking pan. Stir together flour, sugars, cocoa, baking powder and salt. Cut in 3/4 cup butter until mixture resembles coarse crumbs. Beat in eggs and 1/4 teaspoon mint extract. Spread into pan and bake 23 to 25 minutes or until wooden pick inserted in comes out clean.
Wrap bacon around each chicken breast. Put chipped beef on the bottom and chicken breasts on top. Mix soup and sour cream. Pour mixture over chicken breasts. Bake 3 hours at 300° in square pan. Do not cover.
In a large bowl, mix all ingredients well. Spoon into paper-lined cupcake pans and freeze. Keep frozen until ready to serve. Makes 24.
Brown ground beef. Set aside. Slice potatoes and carrots. Cook potatoes and carrots until just tender. Layer potatoes, carrots, green beans and 1/2 cup of juice. Sprinkle rice on top of these. Ground beef over these, then pour on spaghetti sauce. Bake at 350° for 45 minutes.
Make 2 cake mixes into cupcakes. Combine the first 5 ingredients and beat at high speed 10 minutes and then add the last 2 ingredients and beat well. Let cupcakes cool and fill with pastry tip. Fill three holes with filling. Frost with boxed creamy frosting.
Saut onions, garlic and parsley in butter until tender. Add shrimp. Cook three to five minutes, until tender. Remove shrimp with platted spoon and add 1/4 cup butter to onions and sauce. Mix well. Add 1 pint half and half or canned milk with milk and the 1/2 cup grated cheese.
Mix and heat to simmering the soups, tomatoes, broth and onion. Sprinkle layer of crushed chips in greased 8 x 12-inch dish. Add half of the chicken pieces. Cover with a layer of soup mixture. Repeat, ending with chips and finally cheese. Bake in a 350° oven for 30 to 45 minutes.
Beat eggs. Fold in remaining ingredients. Pour into a 9 x 9-inch greased pan and let stand overnight in refrigerator. Bake at 350° for 45 minutes. Serves approximately 6 to 8.
Cream sugar and butter in mixer bowl until light and fluffy. Beat in eggs, one at a time. Add coconut and flour; mix well. Add buttermilk and vanilla and mix well. Pour into pie shell. Bake at 375° for 30 to 40 minutes or until set. Yields 8 servings.
Thaw pie shell. Blend together first 4 ingredients; add crabmeat, cheese and onions and mix thoroughly. Pour into pie shell and bake at 350° for 40 to 45 minutes.
Cook asparagus and peas according to package directions, omitting salt. Drain asparagus and peas, reserving 3/4 cup of asparagus cooking liquid. Cut asparagus into 2-inch pieces and place asparagus, peas and mushrooms into a 1 1/2 to 2-quart casserole, sprayed with vegetable spray. Stir together.
Combine first 4 ingredients in Dutch oven. Set aside until syrup forms. Bring peach mixture to a boil; reduce heat to low, and cook 10 minutes or until tender. Remove from heat; add extract and butter, stirring until butter melts.
Blend flour and milk together in saucepan. Cook over low heat until thick, stirring constantly. Cool. Add butter, sugar, shortening and vanilla. Beat with mixer until light and fluffy (about 10 minutes). Store in refrigerator for several days or use right away.
In frying pan, cook chopped bacon over medium heat, stirring until crisp. Remove bacon from pan with a slotted spoon and put into a large bowl. Add the onion to pan and cook until limp. Lift out with a slotted spoon; add to bacon. Discard fat. Add potatoes, eggs, cheese, mayonnaise and mustard to the bacon and stir until evenly mixed. Season with salt and pepper. Serve or cover and chill overnight. Yields 6 servings.
Add water to egg whites and beat until foamy. Add sugar, 1 tablespoon at a time, until egg whites are stiff. Keep beating, adding 1 teaspoon cornstarch at a time until gone. Put on 2 pies and bake at 400° for 5 minutes or until brown as desired.
In medium saucepan, combine sweetened condensed milk, cocoa, butter and coffee. Cook over low heat, stirring constantly, until butter melts and mixture becomes smooth. Remove from heat and cool.
Mix sauces, water, spinach and tomatoes. Layer sauce, noodles and cheese. Let set in refrigerator overnight. Bake at 350° for 45 minutes. Use a 9 x 13-inch pan. Top with Parmesan cheese. Serves 8.
Combine sugar, water and syrup into 3-quart glass casserole. Stir until sugar is dissolved. Cook with microwave 5 minutes. Stir and cook about 5 to 6 minutes longer or until a hard ball is formed when tested in cold water. While mixture is cooking, beat egg whites stiff. When syrup is ready, pour it over the egg whites slowly, beating constantly with a wooden spoon. Beat until creamy, about 15 to 20 minutes. Add nuts, cherries and vanilla. Pour into a buttered pan.
Put egg white, sugar, water, corn syrup and salt in top of double boiler. Mix thoroughly and place over rapidly boiling water. Beat until mixture will hold a peak (about 2 1/2 to 3 minutes). Remove from over boiling water. Add vanilla and beat until thick enough to spread (about one minute). Makes enough frosting to cover tops of two 8 or 9-inch layers.
Cut each biscuit into quarters. Put 3/4 cup sugar and 1 tablespoon of cinnamon in bag and shake pieces. Arrange in tube pan. Melt butter, 1/2 cup sugar and 1 1/2 teaspoon cinnamon. Pour mixture over top of pieces in tube pan. Bake in 350° oven for 35 minutes.
Arrange cooked broccoli in 9 x 13-inch pan or large flat casserole. Cut chicken in large bite-size pieces and place over broccoli. Mix together soup, mayonnaise and lemon and pour over broccoli and chicken, then sprinkle with cheese, then crumbs and drizzle the melted butter over the top. Bake, covered, at 350° about 1 hour, until bubbly and very hot.
Add 1/4 cup mixture to 6 ounces of hot water. Mix well. Top with marshmallows.
Grease and flour a 13 x 9 x 2-inch pan. Melt butter; cool. Add butter to 1 beaten egg. Spread mixture in pan and sprinkle with dry cake mix. Blend cheese and remaining 2 eggs with sugar and pour over dry cake mix. Bake at 350° for 45 minutes. When cool, sprinkle with confectioners sugar.
Cook beef, onion and pepper together until almost brown. Cook macaroni until almost done. Mix all together and pour in baking dish. Bake at 350° until a little brown. Can be frozen and eaten later.
In medium bowl, beat together eggs, corn syrup, sugar, butter, vanilla and salt. Arrange pecans on bottom of pie shell. Carefully pour egg mixture over pecans. Bake on bottom rack of preheated oven set at 400° until knife comes out clean. Bake 30 to 35 minutes.
Combine celery and onion in 1 1/2-quart ovenware oblong dish. Cook in microwave oven 1 1/2 to 2 1/2 minutes. Add soup, 1 cup noodles, nuts, tuna and pepper. Toss lightly. Sprinkle remaining noodles over top. Cook in microwave oven 4 1/2 to 5 1/2 minutes. Total cooking time: 7 minutes. Recipe yields 6 servings.
Grate cabbage, onions, peppers and tomatoes; add sugar and vinegar. Cook until comes to boil, stirring frequently. Remove from heat. Put in jars. Yield: 10 to 12 pints.
Melt butter in large skillet, then add coconut and pecans. Cook until brown. Set aside and let cool. Combine cream cheese and condensed milk. Beat until well mixed, then fold in Cool Whip. Put 1/4 cream cheese mixture in each pie shell. Sprinkle each with 1/4 ounce pecan/coconut mix. Layer caramel topping. Repeat layering until all is used. Wrap and freeze until firm. This recipe yields 3 (9-inch) pies. Tastes better when pie is frozen.
Melt butter in a 3-quart saucepan over medium-low heat. Add
Place sugar, milk, cocoa and Karo in boiler. Bring to a rolling boil and boil for 2 1/2 minutes. Take off stove and let it set for 5 minutes. Add butter and vanilla; beat until it loses its gloss. Add 1 cup pecans and pour into a buttered pan.
Mix all of the ingredients and put in 8 x 8 inch dish.	Bake at 350° for 30 minutes. Serve with crackers. Sounds like a lot of onions but everyone will enjoy this appetizer.	So Easy To Make!
In large boiler, mix chicken, soups, cheese, and tomatoes. Heat on medium heat, stirring until cheese is melted. Fold in spaghetti noodles. Serve with garlic bread.
Cut fryer in half. Spray baking pan with Pam. Place fryer halves in pan, skin side up. Sprinkle generously with seasoned salt. Cover. Bake at 325° to 350° for 1 hour.
On hot chargrill, place fresh peppers to roast; brush with melted butter. Turning frequently to prevent burning, brown all sides (this is to loosen the outer skins). After cooking thoroughly, remove chilies and place them in damp, steamy warm towel. Removing chilies from towel one at a time, peel skins, remove seeds and stems. It is important to leave the roasted chilies in the towel until peeled because cold chilies are more difficult to peel.
Mix first 5 ingredients. Form mixture into ball and roll in chopped nuts. Serve with party rye bread.
Put the scant cup of white sugar, the butter and the salt into a heavy saucepan or iron skillet and brown (scorch) lightly, until sugar, etc. is melted. Then pour in the hot water over the sugar mixture. Let boil for a short time until all is well dissolved. Next, take the flour and mix in with the milk and the beaten egg yolk. Pour this slowly (so will not curdle) into the sugar-syrup mixture. Cook over low heat until pudding is thick and pour into an 8-inch baked pie shell. Cover with meringue made from one's favorite recipe.
Remove skin and bones from salmon; crumble. Set aside. Peel and dice potatoes and carrot. Put in the 3 cups water. Cook until tender. Do not drain potatoes and carrots when they are cooked. Fry bacon in skillet until crispy and brown. Remove and drain. Put celery and onion in bacon grease and saute until tender but not brown. Remove and drain. Add celery and bacon to vegetables and water. Add the butter, half and half milk, salt, pepper, parsley and salmon and heat just until heated through. Do not boil.
Put into bowl. Beat all for 2 minutes and pour into 9 x 13-inch pan. Bake 30 to 35 minutes at 350°.
Dissolve jello in 2 cups boiling water. Add cranberry sauce. Stir until melted. Add pineapple, including juice and wine. Chill until partially set. Add nuts and pour into mold. Chill until set.
Sift dry ingredients; add onion, egg and milk. Stir lightly. Drop by spoon in a skillet with hot grease. Fry until golden brown. Drain and serve hot.
Scald milk on medium heat. Mix together dry ingredients. Separate eggs. Stir in about 2 tablespoons dry mixture with egg yolks so when added to the milk it will not curdle. Add flour mixture to milk slowly and let get thick. Add butter and vanilla while hot. Pour into cooked pie crust. Put meringue on and cook.
Layer broccoli in buttered casserole. Put chicken on top of broccoli. Mix soup, Miracle Whip, lemon juice and curry powder together. Pour on top of chicken and broccoli. Top with cheese and bread crumbs. Pour melted butter on top. Bake at 350° for 30 or 40 minutes.
Combine rice, pineapple, oranges, carrots, raisins and walnuts. In separate bowl, combine milk, curry powder, and lemon juice. Add mixtures together. Add mayonnaise for added zing.
Salt onions and cucumbers. Let stand in the refrigerator for 2 hours or overnight. Add half and half and buttermilk to cucumber mixture; mix well. Serve over hot potatoes. Good on a hot summer day.
Slice beef into very thin strips in skillet over medium heat in 1 tablespoon oil. Brown beef; remove from stove. Add pepper, onion and garlic powder. Cook over medium heat until tender-crisp. Add gravy and Worcestershire sauce. Return beef to pan; heat. Serve over rice. Serves 4 people.
Cream shortening with brown and white sugars. Add eggs and vanilla. Beat well. Sift and add flour and soda. Mix in oatmeal and nuts. Form into long rolls and chill thoroughly. Slice 1/4-inch thick and bake on ungreased cookie sheet at 350° for 10 minutes or until lightly browned.
Combine the first 4 ingredients. Mix well. Spread margarine mixture over bread slices. Lightly sprinkle cheese over top of bread slices. Broil bread for about 3 minutes or until golden brown. Makes 12 servings.
Boil water. After water is boiled, add macaroni. Let cook until soft. Strain water. Melt Velveeta in microwave. Add cheese to macaroni. Then stir and add salt and butter preferred to taste.
Spoon flour into measuring cup and level off. Pour onto wax paper. Combine 2 cups flour, undissolved yeast, sugar and salt in large bowl. Stir well to blend. Add shortening. Add hot tap water. Beat with electric mixer at medium speed for 2 minutes. Scrape bowl occasionally. Add 1 cup more flour. Beat at high speed for 1 minute or until thick and elastic. Gradually stir in just enough of remaining flour with wooden spoon to make a soft dough which leaves sides of bowl. Turn out onto floured board. Knead 5 to 10 minutes or until dough is smooth and elastic. Cover with plastic wrap, then a towel. Let rest 20 minutes on board. Punch down. Divide dough in half. Roll each half into a 15 x 8-inch rectangle. Roll up tightly, beginning with long side. Seal lengthwise edge and ends well. Tuck ends under. Taper ends gently with hands. Place seam side down on baking sheets or thin French bread pan greased and sprinkled with cornmeal. Brush dough lightly with oil. Cover loosely with plastic wrap. Refrigerate 2 to 24 hours.
In a large bowl, mix cake mix, instant pudding, sour cream, eggs, water and oil well. Add grated chocolate bar and mix again.
Mix all ingredients, excluding wrappers, together. Next, separate the wrappers and place them diamond-shaped in front of you. Place one spoonful of the meat onto one side of one of the corners. Beginning at that corner, fold the wrapper over the meat and roll until you get to the other corner. Heat vegetable oil in a skillet. Place a couple of rolls in the skillet. Put on medium-high heat. Fry until golden brown. Serve with traditional Vietnamese sauce.
Melt butter. Add flour; stir. Add cheeses and milk; cook until thick and bubbly. Stir in broccoli. Place in casserole dish; top with cracker crumbs. Bake at 350° for 30 minutes. Serves 8.
Work ingredients with hands to form into two balls. Roll in paprika on waxed paper to cover balls. Chill. Spread on crackers or bread.
Mix together and cook 10 minutes over medium heat: butter, sugar, eggs and dates. Remove from stove. Add 1 cup pecans, Rice Krispies and vanilla; mix well. Cool, then shape into balls. Roll in coconut.
Make bread into crumbs in blender. Grate cheese. Place all bread crumbs, except 1 tablespoon in bowl. Mix in cheese to form a ball. Work ball to make dough with hands. Form ball again. Roll out to form a crust, very thin. Line small pie tie or muffin tin with dough. Slice and peel apple. Mix in sweetener and cinnamon. Put apple mix in pie tin. Melt butter, add remaining bread crumbs. Stir to moisten crumbs. Top each pie with buttered crumbs. Bake at 350°.
Cream margarine and sugar. Add well beaten eggs. Mix together. Add flour, cocoa, salt, vanilla and nuts in order. Mix thoroughly. Place in greased and floured 13 x 9-inch pan. Bake at 325° for 45 minutes. Cut in squares.
In large bowl, mix Ricotta, 1 cup Mozzarella, egg, spinach, salt and oregano.
Cream margarine and sugar. Beat in eggs and vanilla. Stir together flour, nuts, cocoa, baking powder and salt. Stir in egg mixture. Spread into 9 x 13-inch pan. Bake at 350° for 15 to 20 minutes until done. Remove from oven and put marshmallows on top. Bake additional 3 minutes.	Cool. In saucepan, melt chocolate chips and peanut butter. Add Rice Krispies. Spread on top. Chill if you want to serve soon.
Preheat oven to 425°. Prepare crust. Peel, core and slice apples into crust. Combine sugar, flour, cinnamon, nutmeg and salt and sprinkle over apples. Dot with butter. Top with second crust; seal and cut vents for steam. Brush crust with milk and sprinkle with sugar, if desired. Bake 40 minutes or until golden brown.
Beat egg whites and salt; add tartar and beat until stiff. Add sugar slowly and beat until mixture forms stiff peaks. Fold in remaining ingredients. Drop by spoonfuls onto well-greased cookie sheet. Bake at 300° for 25 minutes. Allow clouds to cool before removing from cookie sheet.
Mix first three ingredients well and form into 1-inch balls. Flatten and press a chocolate kiss into top of each cookie. Bake at 350° for 5 minutes on a greased cookie sheet. Makes 2 1/2 to 3 dozen. These cookies are very rich and taste like Reese's cups.
Mix Cool Whip and yogurt. Pour in pie shell. Freeze 2 to 3 hours (overnight is best). Serve.
Preheat oven to 350°. Fry ground beef and drain. Add kidney beans (drain off juice), cream of chicken and mushroom soups and enchilada sauce to ground beef on medium heat. Allow to simmer. Take Doritos and place in pan. Pour ingredients over chips and top with shredded Cheddar cheese. Place in oven at 350°. Bake 20 minutes.
In covered skillet, combine water, broccoli, carrots, Italian seasoning and garlic powder. Heat to boiling. Reduce heat to low. Cover; cook 10 minutes, stirring occasionally. Drain. Mix, in large bowl, the soup, 1/2 of Parmesan cheese, Ricotta and Mozzarella cheese. Reserve 1 cup of cheese mixture. Stir vegetables into remaining cheese mixture.
Make crust by combining graham crackers and melted butter. Shape crust in pie plate and bake 8 minutes at 375°.
Saute onions in butter until translucent. Set aside to cool. Combine eggs, sour cream, salt, pepper and spice over low heat to blend well. Combine with cooked onions. Pour into baked pie shell. Top with crumbled bacon. Bake at 450° for 10 minutes, then reduce heat to 300° and bake until crust is light brown, about 30 minutes.