HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown and drain beef. Add tomato sauce, tomatoes (chopped or blended) and sugar to meat. Simmer for 10 or 15 minutes. Cook noodles; drain. Mix the cream cheese, 1 cup of Mozzarella cheese, sour cream and onion soup mix. Fold into noodles. Layer noodles and meat mixture in a large casserole dish. Sprinkle remaining cheese on top (grated Parmesan cheese can always be used). Bake at 350° until cheese is melted.
Blend sugar, margarine, bread and eggs in a blender. Stir in pineapple. Place in a greased 1-quart casserole dish. Bake at 350° for 40 to 45 minutes.
To make a medium white sauce, combine butter, flour, milk and salt in double boiler. Stir with slotted spoon until flour, butter, milk and salt are stirred in and melted. (Double recipe for more gravy.) After white sauce has thickened, add chipped beef. Pour over toast, corn bread or potatoes. It's your choice.
In a bowl mix carrots with orange juice to moisten. Add next 3 ingredients. Mix well; then moisten with mayonnaise.
Dissolve yeast and 1/2 teaspoon sugar in warm water in a large bowl; let stand 5 minutes. Stir in remaining sugar, pumpkin and next 3 ingredients. Gradually stir in 3 3/4 cups bread flour and whole wheat flour to make a soft dough. Sprinkle 2 tablespoons bread flour evenly over work surface. Turn dough out onto floured surface and knead until smooth and elastic (about 8 to 10 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour and 15 minutes or until dough is doubled in bulk. Punch dough down and divide into 24 equal portions; shape each portion into a 10-inch rope. Tie each rope into a loose knot and place on baking sheets, coated with cooking spray.
Grind all together and soak overnight in 5 tablespoons salt. Drain, rinse and drain again.
Drain pickles; reserve juice. Cut pickles in quarters lengthwise, then in half through middle, to get 8 pieces from each pickle, put pickles back into jar, layering with red pepper and garlic. Dissolve brown sugar in pickle juice, holding back 1/2 cup juice which will be displaced by sugar. Pour over pickles in jar. Let sit at room temperature 24 hours, then refrigerate before serving.
Mix the sugar, butter, flour, vanilla and eggs. Fold in pecan halves and marshmallows. Bake in a 9 x 13-inch pan for 40 minutes at 350°.
Cut each potato into 10 to 12 wedges. Place potatoes in a shallow baking pan. Melt butter and mix with oil and add remaining ingredients except cheese. Then pour mixture over wedges and mix well. Bake at 350° for 45 minutes or until potatoes are tender. Sprinkle with cheese and bake for 10 minutes longer.
Cream together butter, sugar and flour. Stir in syrup and salt. Mix well. Beat in eggs, one at a time, until just blended. Add peaches; pour into pie shell. Sprinkle with topping. Bake in hot oven (400°) about 35 minutes or until knife comes out clean when inserted halfway between center and edge of pie. Serve chilled.
Melt chocolate and butter. Cream eggs and sugar. Add flour and chocolate mixture. Mix well. Bake in an 8 x 8-inch pan at 350° for 20 minutes. Turn oven off and bake 5 more minutes.
Prepare jello as directed, but omit the cold water. Do not refrigerate, let set at room temperature. Bake cake in 13 x 9-inch pan. Let cool. Poke holes in cake. Pour jello over all. Refrigerate at least 2 hours. Frost with Cool Whip before serving.
Melt stick of butter in a skillet. Add dry rice and brown. Pour soup, mushrooms and onion in a 1 1/2-quart casserole dish. After rice is browned, add to mixture. Bake at 350° for 1 hour. Easy and quick. Great with hamburgers. Yield: 6 to 8 servings.
Combine first 6 ingredients. Wet hands and shape into balls. Roll in pecans and chill.
Mix above ingredients well and drop by spoonfuls on cookie sheet. Bake at 350° for 10 minutes. Stores well and stays moist.
Cream together first 4 ingredients. Add next 3 ingredients. Mix together and add next 3 ingredients. Add last 2 ingredients. Drop on lightly greased baking sheets by spoonfuls. Bake at 350° for 10 to 12 minutes.
Place raw rice in bottom of pan. Brown pork chops. Place pork chops on top of rice. Place sliced onion, bell pepper and tomato. Salt and pepper. Pour bouillon over the top and cover. Cook at 375° for 1 hour. Add water if needed.
In 13 x 9-inch microwave-safe baking dish, combine ground beef and onion, breaking meat apart with fork. Microwave on High, covered with wax paper, about 5 minutes, stirring once. Add pork and beans, corn, tomato soup and chili powder, mixing well. Microwave on High, covered with wax paper, 10 to 12 minutes, stirring twice, until thoroughly hot and bubbling.
Mix all ingredients. Liverwurst may be fried slowly in large frying pan or placed in small loaf pans and baked slowly (1 hour) at 350°. Stores well in refrigerator . Heat to serve or slice and eat cold.
Brown meat in skillet over medium heat. Drain fat and set meat aside. Blend next 4 ingredients until smooth. Stir in meat, cheese, onions and pepper. Turn into pastry shell. Bake at 350° for 35 to 40 minutes, until brown on top. Serves 6 to 8. Can be frozen.
Wash and pick	over peas; cover with water and soak overnight.	Drain.	Place peas in kettle; cover with fresh water and season with pork jowl. Add salt and garlic halves. Cook peas for 3 hours or until tender, adding water when more liquid is needed.	Just before serving, heat oil in skillet; add mashed garlic, green peppers, onions, sage and bay leaves. Cook until vegetables are soft.	Add vinegar, salt and pepper. Pour vegetable mixture	into cooked peas. Blend together and serve. This dish	may be served over cooked rice for Hoppin' John.
Combine the flour, sugar, soda and salt. In a saucepan, bring to a boil Crisco, cocoa, margarine and water. Pour hot mixture into flour-sugar combination. Add eggs, buttermilk and vanilla. Beat and pour into cookie sheet with sides (7 x 11-inch). Bake at 400° for 15 minutes. In the meantime mix icing.
Cook brown sugar, cream and butter in heavy skillet until thick and brown. Mix together well the milk, cornstarch and egg yolks. Add to sugar mixture, stirring constantly. Cook until thick. Add vanilla. Pour into baked pie shell. Top with meringue or Cool Whip.
Cook beets and slice into sterilized jars. Pour over beets the beet juice, vinegar, salt and sugar. Let come to boil. Seal jars.
Coarsely chop filberts; spread on baking sheet. Toast in 350° oven about 10 minutes or until golden brown. Cool. Beat powdered sugar, butter or margarine, vanilla and salt into beaten egg until very light and fluffy. Add cooled chocolate. Fold into marshmallows and nuts. Drop from teaspoon into bowl of coconut; roll evenly to coat. Place on waxed paper-lined baking sheets.
In a large saucepan, melt butter over low heat. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Add potatoes and onion; stir well. Transfer to a greased 2-quart baking dish. Cover and bake at 350° for 1 hour. Uncover; bake 30 to 40 minutes longer or until the potatoes are tender. Yield: 6 to 8 servings.
Break crackers into small pieces. Add milk and chocolate bits. Add nuts and mix well. Bake in square pan at 250° for 20 to 25 minutes. Cool. Cut into squares.
Mix mayonnaise, sugar and vinegar. Add to the first 4 ingredients. Toss frequently. Refrigerate several hours. Serves 5.
Boil chicken until well done. Pick chicken off of bone. Prepare stuffing mix as directed.
Cut tops off of bell peppers; remove inside. Put in cold water and bring to boil. Let boil 3 or 4 minutes; remove and drain. Saute onions, shallots and minced garlic in the butter. Add meat and brown. Add rice, mushrooms with liquid, cheese, seasoning and bread crumbs. Remove from heat and stir in eggs, working quickly; return to heat for 5 minutes. Fill peppers; sprinkle with prepared bread crumbs. Dot with butter. Bake 15 minutes at 350°. After bell peppers are cooked, a slice of cheese can be melted on top, or peppers can be topped with a cheese sauce.
Cook to soft ball stage sugar, butter and syrup (238°). Remove from heat and add soda, salt and cream of tartar, mixing with wooden spoon. Immediately pour over popped corn and mix well. Pour equal amounts on three cookie sheets with sides. Bake in a 200° oven for 1 hour, stirring occasionally. Spread out on foil or wax paper to cool. Store in tight container.
Saute mushrooms and garlic in butter in a large skillet until crisp-tender; continue cooking, stirring constantly, until all liquid evaporates. Add remaining ingredients and cook over low heat, stirring constantly, until thoroughly heated. Serve warm with crackers.
Sift together flour, baking powder and salt. Cream shortening until soft and gradually beat in sugar. Add eggs and lemon rind. Beat until well mixed. Add flour mixture alternately with milk, beating smooth after each addition. Slightly fold in blueberries. Drop by teaspoon on greased cookie sheet. Bake at 375° for 10 to 12 minutes. Makes 2 1/2 dozen.
Mix sugar, butter and milk in a 1 1/2-quart round baking dish. Microwave on High 1 minute or until butter melts. Stir in nuts. Cut each biscuit into 4 equal pieces. Arrange over sugar mixture. Stir to coat each piece. Move mixture to edges. Place a custard cup upside down in the center of the dish. Microwave on High for 3 minutes, rotating every minute. Remove. Let stand for 2 minutes. Invert on a serving plate and serve immediately.
Fill a 6-quart cooking pot 1/2 full of cold water. Crumble 1/4 pound of lean hamburg into the water. Bring to a boil and add all of the other ingredients listed. Reduce to simmer and cook, covered, for 2 hours. Add salt, pepper and whatever else you want while soup is cooking.
In medium skillet, prepare taco seasoning. Mix with ground beef and water according to package. Add refried beans and heat 5 minutes. In 1-quart bowl spread beef and bean mixture. Layer remaining ingredients in order given. Serve immediately. (I make mine in a 13 x 9 x 2-inch pan.) Makes 8 servings. Serve with nachos.
Rub lamb on all sides with mixture of the seasonings six hours or longer before cooking. Cook at 350° over indirect heat in covered barbecue for 1 hour. Yield: 4 servings.
Scramble sausage and cook. Place in pie crust. Beat eggs. Add remaining ingredients and pour into crust. Bake in 350° oven for 45 minutes.
Cook broccoli in small amount of water. Drain. Saute onions in butter. Melt cheese in onion mixture. Stir in mushrooms, soup and broccoli. Serve in a crock-pot. Makes 1 1/2-quarts.
Mix together. Boil water. Pour into the meal and flour until it's wet good. The hot water will make it swell. Add enough milk to make a nice batter. Fry in hot oil until it's brown on both sides. Mighty good with fish. You can double or triple this recipe.
Beat eggs with half and half until light and fluffy. Blend in	cheese, spinach, bacon, lemon juice and salt. Pour into lightly greased 9-inch quiche dish. Cook at Medium 10 to 13 minutes. Quiche is done when knife inserted near center comes out clean. Let stand, uncovered, 5 minutes. Cut into 10 wedges to serve.
Prepare two Oreo Crumb pie crusts as directed on pkg; place in freezer. In a mixing bowl combine ice cream, lemonade and 3/4 tub of whipped topping, stir until completely blended. Spread one half into each crust. Top with remaining whipped topping; cover air tight with foil or plastic; freeze until firm at least 4 hours. Garnish with thinly sliced lemon, mint leaves or lemon leaves. Place raspberries, blueberries and strawberries on plate; sprinkled with powdered sugar or Oreo crumbs. Make 2 pies.
Brown hamburger meat with onion; drain. Cook macaroni in boiling water. Mix pizza sauce with macaroni and meat. Place in 2-quart casserole dish, alternating layers with pepperoni and cheese. Bake uncovered at 350° for 30 to 40 minutes.
Dissolve jello in water. Chop cranberries and pecans. Mix together all ingredients. Let chill in refrigerator overnight before serving.
Mix dip with sour cream. Add bacon bits and cheese. Mix together and serve with crackers or bread pieces.
Melt butter in oblong dish. Mix flour, sugar and milk; add to warm butter, then put peaches and juice on top. Bake at 350° for 35 minutes until brown.
Bring to boil the first 5 ingredients.	Remove from stove and add the next 4 ingredients. Put a layer of whole graham crackers in baking dish; pour 1/2 mixture over graham crackers. Put another layer of graham crackers. Pour remaining filling.	Add another layer of graham crackers.
Lightly coat a large nonstick skillet with nonstick spray and warm over medium heat. Add the onion and cook, stirring for 5 minutes or until soft. Stir in the spinach and cook for 5 minutes or until heated through. Reduce the heat to low and stir in the cream cheese and sour cream just until blended and smooth. Stir in the Parmesan and artichokes until blended. Remove from the heat and stir in the salt, black pepper and red pepper flakes. Transfer to a 1 1/2-quart microwaveable bowl and top with the Monterey Jack. Microwave on High power for 2 to 3 minutes or just until the cheese is melted. Serve warm. Makes 5 cups (twenty 1/4-cup servings).
In small bowl, beat egg white until frothy. Place sugar in shallow dish. Hold each cluster of grapes by stem and dip into egg white, shaking off excess egg white. Roll grapes in sugar until evenly coated. Refrigerate on rack until coating is set or overnight. Try grapes of different colors mixed to make table arrangement. Small clumps are attractive garnish.
If you are making red punch, use the ingredients listed. Pour in pineapple juice, 1 box cherry jello, 1 package cherry Kool-Aid and 1 can frozen orange juice.
Mix hot syrup and Jell-O. Chill until it begins to thicken. Add celery, nuts and mayonnaise. Add to Cool Whip and chopped peaches. Chill about 3 hours.
Peel eggplant, cut in pieces and cook until tender. Drain and mash. Make cream sauce with butter, flour and milk. When thick, add eggplant, cheese, crumbs, onion, catsup, seasonings and egg yolks. Beat egg whites until stiff and fold into mixture. Pour into buttered casserole and bake in 350° oven until knife comes out clean. Garnish top with crisp, crumbled bacon, if desired.
Fill with cream cheese and 1 nut apiece. Close and roll in powdered sugar.
Unroll the entire flank steak. Trim off fat. Cut into 1/8 inch slices across the grain. Marinate at least 4 hours, stirring sliced beef on bamboo skewers like ribbon candy. Barbecue over charcoal or set oven to broil. Brown 4 inches away from broiler for just a few minutes, turning over once to brown both sides.
Boil whole squash in salted water until almost tender. Remove tops to make cavities for stuffing. Scoop out stringy insides and discard. Drain water that collects. Beat eggs until frothy. Add grated onion, cheese, bread crumbs, salt and pepper.
Preheat oven to 350°. Sift together the flour, baking powder, salt, granulated sugar and 2 tablespoons of the cocoa into a large bowl. Add the milk, butter and vanilla; mix only until smooth. Stir in the nuts, then transfer to a buttered 1-quart (10 x 6-inch) baking dish. In a medium bowl, combine brown sugar and remaining 4 tablespoons cocoa; sprinkle over the top of the chocolate mixture. Pour boiling water over all; do not stir in!! Bake for 40 minutes, or until the top appears to be firm. Allow to stand for 10 minutes before cutting into squares. Serve warm, pudding side up, or over ice cream. Serves 8.
In small saucepan melt cinnamon candies in water; chill. At serving time, combine candy liquid and fruit juices in punch bowl. Stir to dissolve frozen juices.
Cream together margarine and sugar. Add rest of ingredients. Makes 2 or 3 loaves. Bake at 300° for 40 minutes or until done.
Boil first 4 ingredients 3 minutes gently. Cool. Add sugar. Beat well. Great on chocolate cake.
Dissolve gelatin in 1 cup hot water. Add marshmallows. Cook over hot water or on very low heat, stirring constantly until marshmallows are mostly melted. Remove from heat; add pineapple and cool. Blend mayonnaise and cream cheese. Add to gelatin mixture. Let set in refrigerator. (May need to stir occasionally.)
Mix hash brown potatoes, cottage cheese and sour cream together in casserole dish. Top with cheddar cheese and bake at 400° for 45 minutes.
Drain juice from pineapple and combine the juice with Tang and pudding. Drain juice from other fruits and discard. Fold all fruits into pudding mixture; chill until ready to serve.
Combine the first 5 ingredients; let stand in oven 1/2 hour. Add the butter; knead in dough. Slap on table several times until it forms blisters. Roll dough on cloth from center out; stretch if necessary. Brown bread crumbs in a pan with butter until light brown. Spread on dough; fill with apples, raisins, sugar and cinnamon. Squeeze 1/2 lemon on top. Roll into a Strudel. Bake at 400° for 25 to 30 minutes, or until light brown.
Cook the raisins in water until all the water is absorbed. One at a time, add applesauce, eggs, sweetener, oil and vanilla and mix well. In separate dish, mix all dry ingredients, then add this to applesauce mixture. Mix well. Batter will be thin.
Cook sausage and onion in skillet. Mix with noodles. Add remaining ingredients. Put in casserole and top with buttered bread crumbs. Bake at 350° about 30 minutes.
Heat soup, 2 cans milk and seasoning from stuffing. In a separate bowl, mix stuffing with 2 cups milk. Let set for 5 minutes. Grease lasagne pan. Add 1/2 of stuffing. Layer with meat, then add remaining stuffing. Cover with soup mixture. Bake at 400° for 35 to 40 minutes. Great for using up Thanksgiving leftovers!
Melt almond bark using double boiler. Add other ingredients. Mix well and spoon into peanut shaped candy molds or on waxed paper. Chill.
Slice and parboil squash in salted water until tender. Drain well. Combine chicken soup, water chestnuts, sour cream, pimentos and onion and mix thoroughly. Add squash. Mix together margarine and herb stuffing; pack stuffing in bottom of 2 quart casserole, reserve enough for the topping. Pour squash over stuffing. Top squash with reserved stuffing. Bake at 350° for 30 minutes.
Beat well and bake in muffin tins at 450° for 10 to 12 minutes.
Preheat oven to 325 degrees. Grease a bundt pan. Cut each biscuit into 4 pieces. Mix sugar, cinnamon, and brown sugar. Place mixture in a plastic bag, then shake all the biscuit pieces well. Pour come of the chopped nuts in the bottom of the bundt pan. Layer about 1/2 the cut pieces. Melt butter and add the remaining sugar mixture. Pour part of this mixture over the pieces in the bundt pan. Place the remaining pieces in the pan and pour the remaining butter over the top. Sprinkle with the remaining nuts. Bake for 45 minutes.
Wash and drain fruits and vegetables. Scald, core and peel tomatoes. Core and pare apples. Peel onions; remove seeds from peppers. Chop fruits and vegetables. Mix all ingredients and boil until thick. Pour, boiling hot, into hot jars and seal at once.
Juice the lemons and for an extra tart taste, also grate the peel. In a medium size bowl, combine apple juice, lemon juice, lemon peel and honey. Freeze until solid, about 3 or 4 hours. Using a spatula, break the frozen sherbet into chunks. In a food processor, blend the chunks until smooth and creamy.
Cook chicken until tender. Remove from broth and let stand until cool enough to handle. Remove skin, bones and excess fat. Cut chicken into small bits. Allow broth to cool and fat to congeal on top. Remove and discard fat according to your cholesterol count. The more fat you can use, the better your dish will taste. Place chicken back in broth and season with salt and pepper to taste. Bring to a boil and add Never Fail Dumplings (which are located in this cookbook).
Blend all together in blender (or food processor works nicely) and put in small bowl; chill 3 hours. Serve on crackers or vegetables.
Cook spaghetti; drain and cool. Chop first 6 ingredients and add to spaghetti. Pour dressing and Salad Supreme over all and mix well. Serve chilled.
Saute mushrooms, ham, onion and garlic in olive oil until onion is tender. Add salt, oregano and pepper. Stir in brandy and simmer 1 minute; set aside. Grill steak over coals 20 to 25 minutes or until desired degree of doneness. Pour sauce over steak before serving. Yield: 2 to 5 servings.
Put the elderberries in unbaked pie crust. Mix together the remaining ingredients; put over the berries. Bake at 350° to 400°.
Preheat oven to 350°. Pound breasts very thin. Spread with 1/4 cup softened margarine and set aside. Blend 1/2 cup margarine with herbs and set aside in small saucepan. Place a cheese stick in center of each chicken breast; roll up like jelly roll. Coat rolls with flour; dip in eggs, then bread crumbs. Arrange in well buttered pan in single layer. Melt margarine-herb blend and spoon over chicken. Scatter mushrooms. Bake 20 minutes. Pour wine over and bake 20 minutes more.
Mix ingredients together and shape into balls. Make 4 small or 2 large. Roll in crushed pecan pieces.
Cook onion and bacon on High for 4 minutes. Stir in rest of ingredients. Cook for 6 to 7 minutes on power level "8". Serve with Fritos or Doritos.
Mix ingredients together. Drop into greased muffin tin. Bake in 400° oven for 7 to 10 minutes (until light brown). Makes 12 muffins. Use light mayonnaise and skim milk for low-calorie, low-fat muffins.
Preheat oven to 350 degrees. Cook sausage and onion in a large skillet, breaking sausage into small pieces, drain. Combine meat with pizza sauce, spaghetti, mushrooms, olives and 1 cup of shredded Provolone cheese. Pour into a buttered 1 1/2 quart casserole dish. Bake 15 minutes then remove from the oven and add remaining cheeses. Bake an additional 10 minutes or until hot and bubbly.
Mix all ingredients. Pour in chicken broth and mix well (let it be moist). Bake in 375° oven about 35 to 45 minutes until brown. I cook my onions and celery before I mix them with the rest.
Mix pineapple juice, 7-Up and ginger ale, then add vanilla ice cream, then add rainbow sherbet. Serve.
Combine in large bowl biscuit mix, cheese, salt, pepper and parsley flakes. Beat together eggs, oil and bitters. Add to dry ingredients. Add zucchini and onions. Mix well. Pour into 10-inch pie plate or 9-inch round baking pan. Bake in preheated oven at 350° for 30 minutes or until toothpick inserted comes out clean.
Cook vegetables until tender. Mix vegetables, mayonnaise, onion, chestnuts and cheese. Put in a casserole and crumble Ritz crackers on the top. Melt butter and pour over the top of the casserole. Bake at 350° until it is bubbly and hot through.
Simmer vinegar, water, lard and spices for about 10 minutes. Add cabbage and apples. Cover. Cook over low heat for about one hour. Serve. Leftovers can be frozen.
Cook overnight in crock pot. If cooking on stove, soak beans overnight before cooking. Serve over cooked rice with garlic bread.
Melt caramels in 1/3 cup evaporated milk. Hand-mix cake mix, remaining evaporated milk, butter and nuts. Spread half of cake mixture into greased 13 x 9-inch pan and bake at 350° for six minutes. Remove from oven and spread with melted caramels. Sprinkle on chocolate chips and top with remaining cake batter. (Will be difficult, as cake batter is thick. Easiest to drop by small spoonfuls.) Bake at 350° for 20 minutes. Do not overbake! Brownies should be soft.
Beat eggs and stir in other ingredients except broccoli and beat well. Cook broccoli and drain well. Add to egg mixture. Pour into greased baking dish and bake at 350° for 30 to 35 minutes. Serves 6 to 8.
Cook hen or chickens in a pot of salted water. Cool, strip meat off and save broth. This may be done the day before.
Blanch vegetables. Cook and drain pasta. Add the rest of the ingredients to taste. Toss mandarin orange segments into pasta salad.
Cook bacon, drain and crumble. In a four-cup glass measure, soften cream cheese. Stir in sour cream, remaining ingredients and the bacon. Heat 30 to 40 seconds in microwave oven before serving. Makes 1 1/2 cups.
Preheat oven to 350°. Remove husks from corn. In a 13 x 9 baking pan combine lemon juice, soy sauce, pepper, and garlic. Add corn and toss to coat thoroughly. Bake for 30 minutes or until corn is cooked.