HumbleIntelligence/food-ner-1-Million huggingface dataset:
Crumble ground beef into 3 quart casserole. Cover and microwave on High 8 to 9 minutes. Break up and stir after 4 minutes. Drain. Stir in remaining ingredients. Cover and microwave 10 minutes. Stir. Cover and microwave 10 to 15 minutes, stirring every 5 minutes until macaroni is tender and liquid is absorbed.
Combine sour cream, mayonnaise, cream cheese and seasoning. Mix well, then stir in Cheddar cheese and crab. Cover and chill two hours. Sprinkle with paprika. Serve with crackers, bread sticks or vegetables. Yields approximately 20 servings.
In a skillet, cook bacon until crisp; drain, reserving 1/4 cup drippings. Crumble bacon and set aside. Saute onions and celery in bacon drippings until tender. Combine sugar and flour; add to skillet with vinegar, water, salt and mustard. Cook, stirring constantly until mixture thickens and bubbles.
Combine ketchup and red wine. Set aside. Reserve 2 tablespoons mushrooms; set aside. Finely chop remaining mushrooms; set aside. Combine chuck, oats, chopped mushrooms, 1/4 cup ketchup mixture, egg, mustard, garlic salt and pepper. Shape mixture into a 9 x 5-inch loaf. Place in a 9 x 5-inch loaf pan coated with cooking spray. Pour remaining ketchup mixture over chuck. Bake, uncovered, at 375° for 65 minutes. Top with reserved mushrooms. Continue to bake an additional 15 minutes. Let stand 5 minutes before slicing. Yield: 8 servings.
In a large skillet, cook rice, tomatoes, mushrooms and onion in butter for 10 minutes, stirring occasionally. Add broth, wine and seasonings. Cover; simmer for 45 minutes, or until rice is tender and liquid is absorbed. Stir in peas. Add cheese.
Mix graham cracker crumbs, margarine, confectioners sugar and peanut butter together in a bowl. Roll mixture into walnut size balls.
Mix powdered sugar, butter and peanut butter together. Roll into balls and chill. Melt wax and chocolate chips on top of stove in a double boiler. Dip chilled balls into melted chocolate with toothpicks. Drop on waxed paper until hardened.
Mix all ingredients and roll out. Cut out with cookie cutter. Bake at 375° for 12 to 15 minutes. Yields 5 dozen.
Preheat oven to 350°. Mix ingredients in 2-quart bowl. Pour mixture into a greased 1 1/2-quart baking dish. Set dish in a shallow pan, holding 1-inch of hot water. Bake 45 minutes, or until pudding is firm at edges. Serve warm or cold. Serves 6.
Mash up with hands and form into ball or log. Roll (or press on top and sides) in 1/2 cup chopped pecans and 2 tablespoons chopped parsley. (Easier to roll in pecans or form into some special shape if chilled in fridge first.) Serve with crackers of your choice (Ritz, Sociables, Keebler, Wheat Thins, etc.).
Thaw berries, drain, and reserve juice. Mix juice with dry ingredients; cook until thickened and clear. Add berries, lemon juice, butter. Pour into 9-inch unbaked shell. Seal top crust and cut steam vents. Bake at 425° for 15 minutes; reduce heat to 350° and make 30 minutes more or until crust is golden brown.
Place yams in a 9 x 9 x 2-inch dish. Mix orange juice, brown sugar and cinnamon in a separate bowl. Pour over yams. Drizzle melted butter over yams and sprinkle with chopped pecans. Cover with waxed paper. Microwave on High for 10 to 15 minutes until yams are hot and top is slightly caramelized.
Cream butter until real soft; add sugar gradually. Add eggs, beating well after each. Sift all dry ingredients and add alternately with buttermilk. Add bananas and pecans. Bake at 300° for 1 hour and 10 minutes. Use 9 x 5 x 3-inch loaf pan.
Cook noodles in 5 quarts salted water for 17 minutes, then drain.
Melt oleo. Add to flour and milk. Roll out between wax paper. Makes 9 in crust.
Follow directions on box for mixing cookie dough; divide and roll into 36 equally sized balls. Place each one in cup of the muffin tin. Do not grease tin or pat down dough. Bake at 375° for 8 minutes.
Bone chicken and cut meat into bite-sized pieces. Arrange in a well-greased 12 x 8 x 2-inch pan. Sift flour, baking powder, salt and poultry seasoning. Is a separate bowl, beat eggs until light and fluffy. Add milk and butter; mix well. Gradually add the dry ingredients to the egg mixture. Mix until well blended; pour over chicken. Bake at 350° for about 50 minutes, until golden brown and puffy.
Cut asparagus	diagonally. Steam until tender-crisp. Thinly slice mushrooms and red onion. Cut tomatoes into wedges. About 1/2 hour before serving add the Italian dressing. Toss lightly to blend ingredients. (If asparagus is not available substitute broccoli or fresh green beans.) This is a great summer salad!
Beat together sugar and oil with electric mixer. Beat in eggs, one at a time. Add flour (unsifted), salt and baking powder. Mix well. Stir in milk. Pour into flour-dusted and greased muffin pans. Sprinkle blueberries on top of each muffin; press them in lightly. Bake at 375° for 30 minutes or until golden brown. Yield: 24 to 36 muffins.
Cream first 5 ingredients. Add remaining ingredients. Mix in very large bowl and spoon by tablespoon onto greased cookie sheet. Bake for 12 minutes at 375°.
Toss potatoes, pickles and onions together in a large bowl. Mix beans with mayonnaise or salad dressing and pour over potato mixture. Toss gently until all ingredients are well blended. Taste for seasoning and add salt, if necessary. Chill well; overnight if desired. Before serving, garnish with pickles or chopped parsley. Yields 8 servings.
Microwave Velveeta in 1 1/2-quart microwavable bowl on High 4 minutes or until melted, stirring after 2 minutes. Stir in sour cream. Microwave 1 minute. Serve hot with tortilla chips or cut up vegetables. Makes 2 1/2 cups.
Prepare dinner as directed, omitting margarine. Add cream cheese, stirring over low heat until melted. Add spinach, eggs (beaten), bacon, salt and pepper. Pour into 9-inch spring-form pan. Bake at 350° for 30 minutes.
Scoop lime sherbet into bowl (punch bowl). Pour the 7-Up or ginger ale over the sherbet (becomes frothy). Makes 12 servings.
Place bite size pieces of lettuce in bottom of flat baking dish. Sprinkle peas over lettuce. Sprinkle celery and onion over mixture. Crumble crisp cooked bacon over mixture. Add slices of boiled eggs. Mix 2 c. of mayonnaise (I use salad dressing) with a little sugar and spread over mixture. Spread cheddar cheese over top. Refrigerate and serve.
Wrap sausage with 1/2 biscuit. Cheese can also be wrapped around sausage prior to bread (optional). Cook at 350° until brown.
Mix fruit with brown sugar in baking pan and set aside. Mix flour, white sugar, salt and cinnamon and set aside. Beat egg. Mix with flour mixture and spread over fruit. Pour butter over top. Bake at 375° for about 45 minutes.
Use 3-quart baking dish and square dish. Place chicken parts in baking dishes. Cover with mixture of soups, water, rice, margarine, salt and pepper. Bake at 300° for 2 hours. Makes a lot.
Melt chocolate with milk. Stir in sugar (reserving 1/2 cup sugar) until well blended. Add nuts. If mixture is dry and hard to handle, add 1 to 2 tablespoons of milk. Roll into 1-inch balls. Sprinkle with reserved sugar. Makes about 5 1/2 dozen Snowballs.
Spray 9 x 11 inch pan with non-stick spray. Press rolls into pan. Mix ground round, onions, peppers and saute. Add tomato paste, water and taco seasoning. Mix well, put 1/2 of meat mixture on crust, sprinkle with 1/2 cheese. Add remaining meat and top with remaining cheese. bake at 400° for 15 to 20 minutes. Makes 8 servings.
Put all ingredients into boiler; cook until it thickens. Beat until it is very hard and firm, then pour into buttered dish. Cool; cut into squares.
Preheat oven to 350°. Sift dry ingredients (except powdered sugar) together; add pecans and dates, stirring well until each piece is well coated with beaten eggs. Spread in thin layer in long (greased) pan. Bake only until edges are stiff enough to hold shape. Cut	into small squares. Use powdered sugar to coat each square and work into a ball. Roll in additional powdered sugar.
Melt 1 cup of sugar in iron skillet or heavy saucepan until caramelized. Mix remaining 2 cups sugar with milk, butter and salt and cook slowly. When it begins to boil, add the caramelized sugar and stir well. Let come to a good boil. Cook slowly to soft ball stage. Remove from heat. Beat and add nuts. Spread pineapple on cake while hot. This icing can be used on any of your favorite cake recipes.
Boil sugar and water together 10 minutes; cool. Add grape juice, lemon and orange juice and pineapple juice. Just before serving, add ginger ale and ice. Serves about 25 people.
Drain juice from pineapple and cherries. Heat and dissolve jello. Let cool and add Coca-Cola. Put in refrigerator. When jello begins to thicken, add chopped nuts, chopped cherries and cream cheese. Return to refrigerator and let it finish jelling.
Melt butter, add onion and saute until tender, about 10 minutes. Cool slightly. Add sour cream, salt and 1/2 cup cheese to onion; set aside.
Mix all ingredients, except the butter. Pour mixture into an 8 1/2 x 12-inch Pyrex casserole dish. Pour melted butter on top. Bake at 350° for approximately 45 minutes, or until browned on top.
Cream shortening and sugar; add vanilla and egg. Mix. Add dry ingredients with mincemeat and nuts. Shape into roll. Store in refrigerator. Slice.
Preheat oven to 350°. Blend ingredients like a cake. Pour into greased 8-inch square pan. Add apples and nuts last. Bake 40 to 45 minutes.
Brown sausage and drain. Separate crescent dough into 8 triangles. Place points toward the center on a greased 12-inch pizza pan. Press bottom and sides to form crust, sealing perforations.
Shred cheeses. Chop spring onions. Spray a 12 x 8-inch baking dish with nonstick cooking spray. Combine beans and taco seasoning mix. Spoon into baking dish. Sprinkle onions on top of bean mixture. Spread sour cream on top of beans and onions. Sprinkle cheeses on top of sour cream. Bake at 350° for 30 minutes. Serve hot with corn chips.
Stir altogether. Cook until hard ball at 265°. Pour over popcorn and form balls. Add nuts, if desired.
Heat oven to 350°. Grease (not oil) bottom only of 9 x 5-inch loaf pan. In large bowl, blend honey, bananas and margarine. Beat 1 minute at medium speed. Stir in remaining ingredients, just until moistened. Pour in prepared pan. Bake for 50 to 60 minutes or until toothpick comes out clean. Cool 5 minutes. Remove from pan and cool completely.
Mix, then add nuts and dates. Bake about 75 minutes at 350°. Cool in pans, then remove. Be sure to grease pans. Makes 3 loaves.
Cook frozen vegetables according to package directions. Drain well. Add cream of celery soup, Cheddar cheese soup, salt and pepper. Pour into large casserole. Bake at 300° for 1/2 hour or until bubbling. If desired, crushed corn flakes may be added to top of casserole before baking. Makes approximately 15 servings.
Brown hamburger meat and drain. Add chopped onion and cook until tender. Add other ingredients through chicken broth, and simmer until hot and seasonings blended.
Combine egg whites, vanilla and salt. Beat until stiff, but not dry. Beat in sugar gradually until stiff and satiny. Divide mixture into equal portions. Add red and green food coloring. Fold in chocolate chips. Drop by teaspoon onto a cookie sheet. Bake in a 300° oven for 30 minutes. Makes about 3 dozen.
First Layer: Mix together margarine and flour and press into bottom of 9 x 14-inch pan. Bake 20 minutes at 350°. Cool.
Cream sugar and Crisco. Add eggs, one at a time, beating after each egg. Add flour and milk alternately. Bake in tube pan 2 hours at 300°.
Mix soup and sour cream. Set aside 1/3 of it. To the 2/3 add all the other ingredients. Fill tortillas; roll seam-side down and place in greased 9 x 13-inch pan. Dilute 1/3 mixture to soup with milk and pour over the enchiladas. Sprinkle with cheese. Bake at 325° for 30 minutes. Freezes well before baking.
Mix all together and put in greased loaf pan. Bake at 400° for 30 minutes.
Saute onion and zucchini. Place in bottom of 9-inch casserole. In separate bowl, mix together egg and grated Parmesan cheese. Pour on top of zucchini. Add tomato sauce. Top with shredded Mozzarella. Bake at 325° for 25 minutes.
Shred cabbage, bell peppers and onions. Toss well. Bring sugar, vinegar, salt, honey and salad oil to a boil. Pour over cabbage mixture while hot. Let cool and do not stir. When cool, refrigerate. This will keep up to 6 weeks.
Melt butter in large kettle. Add onion, celery, garlic salt and ham. Cook until onion and celery are tender, but not browned. Add potatoes, salt, chili powder and water. Simmer until potatoes are tender. Add milk and tomatoes. Heat, but do not boil. A little less milk might be preferred. Serves 6.
Brown sausage in skillet, drain well. Set aside. Place bread cubes in 13 x 9-inch greased dish. Top bread cubes with sausage and cheese. Combine 2 cups milk and next 4 ingredients in a large bowl and pour over bread mixture. Cover and chill 8 hours. Combine soup with remaining 1/2 cup milk and pour over casserole. Bake at 350° for 1 hour. Serve immediately. Serves 8.
Drain fruit and cherries. In a large bowl, mix fruit, cherries, marshmallows, coconut and sour cream. Mix well and chill before serving.
Brown the ground beef and onions; drain the grease. Add the other ingredients with the exception of the cabbage and macaroni. Cook for 20 minutes.
Boil noodles and drain. Cool with cold water. Toss all ingredients together. Chill.
Melt marshmallows with butter. Boil milk with sugar for 6 minutes. Pour over marshmallows and chocolate pieces. Stir until creamy and thick. Add nuts. Pour into buttered pan and cool.
Melt 1 stick margarine and add soup, mayonnaise and lemon juice and mix. Melt remaining 1/2 cup margarine and mix with bread crumbs. Place alternate layers of chicken, broccoli and stuffing mix with soup mixture in 13 x 9 x 2-inch pan or large casserole dish, ending with soup mixture. Top with bread crumbs. Bake at 350° for 30 minutes or until bubbly and golden brown. Makes 10 to 12 servings.
Sift together flour, soda, salt, and spices. Combine pumpkin, sugar, buttermilk and eggs in mixing bowl. Add dry ingredients and butter. Beat until well blended. Bake in 350 oven.
Dissolve jello in boiling water. Add pineapple juice, lemon juice and sugar. Brew for 30 minutes. Add spices; brew for 20 minutes. Makes 1 gallon. Keep warm in crock-pot.
Cut a small slit in bag of potatoes and defrost in microwave for 3 minutes.
Cook beef and drain fat. Saute onion. Add salt, sugar, tomato sauce, tomatoes, garlic and pepper. Simmer meat sauce 5 to 10 minutes. Add sour cream and cream cheese to cooked macaroni. Alternate layers of meat sauce, macaroni mixture and grated cheese in greased 13 x 9-inch dish. Bake at 350° for 30 minutes. Serves 8.
Melt butter or margarine in saucepan over low heat. Stir in cocoa and sugar. Turn off heat and add eggs (one at a time), beating well with wire whisk after each addition. Blend in vanilla. Add flour, stirring until blended. Turn into greased 9-inch square baking pan. Top with pecans. Heat oven to 350°. Bake 20 to 25 minutes.
Pour hot mixture over carrot mixture. Cover and marinate 12 hours in refrigerator. Lasts 2 weeks in the refrigerator.
Mash and drain kraut; boil other ingredients for 5 minutes. Mix with kraut and chill. Can be stored in refrigerator for several days.
Combine flour, salt and sugar in mixing bowl. Cut in margarine. Dissolve yeast in warm water. Beat egg. Add milk and yeast to water mixture. Add egg/milk/yeast mixture to flour mixture and beat well. Cover. Refrigerate overnight. Roll dough in rectangular shape to 1/2-inch thickness on floured board. Brush with melted margarine and sprinkle with cinnamon-sugar mixture. Roll up dough along long edge. Cut with thread into 1-inch thick slices. Place in greased pan. Bake at 375° for 15 minutes.
Beat egg and milk; stir in oil. Sift and add baking powder, salt and flour. Stir just until moistened. Gently fold in blueberries. Cook in muffin pans for 20 to 25 minutes at 400° (preheated).
Mix all, then add flour. Knead dough until it is not sticky. Make rolls and let rise. Butter pan and tops of rolls. Cook at 400° until brown.
Preheat oven to 350°. Stir together flour, sugar, salt, baking powder and soda in large mixing bowl. Soak apricots in hot water to plump and tenderize. Mix eggs, buttermilk, apricot nectar and melted oleo; add to dry ingredients and mix. Pour batter into a greased 9 x 5-inch loaf pan and bake an hour to 75 minutes or until pick comes out clean. Cool on wire rack.
Cook ground beef, garlic, onion and chili powder in frying pan over medium heat until browned. Add beans and chilies. Preheat oven to 350°. Mix 1/2 cup of soup (do not add water) with stewed tomatoes.
Mix peanuts and Ritz. Mix remaining ingredients, bring to a boil and simmer 5 minutes. Pour over peanuts and Ritz mixture. Mix well. Pour on greased cookie sheet.
Preheat oven to 325°. In 8-inch skillet over medium heat, in hot butter or margarine, cook onions and celery until tender, about 5 minutes. Stir in rice and poultry seasoning. Slash edges of ham to prevent curling. On rack in open roasting pan, place 1 ham slice and top with rice mixture. Place second ham slice over stuffing. Secure with toothpicks. Bake stuffed ham slices 1 1/4 hours or until heated through. Mix in cup corn syrup and sherry. During last 15 minutes of baking time, brush mixture over ham.
Combine all ingredients in medium mixing bowl. Cover and refrigerate 1 hour. Stir again prior to serving. Serve chilled with tortilla chips or vegetables.
Preheat oven to 350°. Melt 1/3 cup of butter in a 9-inch square cake pan in the oven and remove from heat. Stir in the brown sugar; sprinkle the chopped pecans evenly over the sugar mixture. Arrange pineapple slices on top of the sugar, and put a cherry inside of each pineapple ring. Set aside. In a small bowl combine flour, baking powder and salt. Set aside.
Gradually add sugar to butter in large bowl, creaming at medium speed until fluffy. Add eggs, one at a time, beating after each. Add flour gradually. Pour into well-greased and floured 15 x 10-inch pan. Mark off 20 squares. Spoon filling onto each square. Bake at 350° for 40 to 45 minutes. Sprinkle powdered sugar or serve with Cool Whip.
Put corn into 2 brown paper grocery bags (1 inside the other). Boil together in microwave for 2 minutes the brown sugar, Karo syrup and margarine. Remove from microwave. Stir in baking soda. Pour over popped corn. Mix well. Fold open ends of bags over. Microwave on High 4 1/2 minutes, removing after 1 minute each time and shaking well. Pour out onto waxed paper to cool. Store in airtight container.
Prepare white cake mix, adding 3 tablespoons creme de menthe. Bake in 9 x 13-inch pan according to cake directions. Cool.
Combine all ingredients (except cornflake crumbs) and mix well. Pour into 9 x 12-inch casserole dish and spread with cornflake crumbs. Bake 1 hour at 350°. May be prepared and frozen.
Put all ingredients in a bowl with a lid and a good seal. Shake until it forms a ball (will be sticky). Makes two 9-inch pie shells or one 9 x 13-inch. Press out in pie pans or cobbler pan. Prick with fork for pie shells. Bake at 400° until golden brown, or, bake as pie filling directs.
Sift flour, sugar, baking soda and salt together; add mayonnaise and 1/2 cup water and mix well. Add vanilla, cocoa and remainder of water. Bake at 350° for 30 to 45 minutes.
Cream together first 3 ingredients. Pat into 6 x 8-inch baking pan. Bake at 350° for 20 minutes. Mix remaining ingredients together. Pour over crust. Bake for 20 minutes. Cool, slice and sprinkle or roll in additional 10x sugar.
Dissolve sugar in some of the water or juice. Put tea bags and spices in basket of urn coffee maker. Brew. Makes about 1 1/2 gallons.
Combine in large mixer bowl, flour, baking powder, salt, pudding mix, margarine, egg and milk. Beat for 2 minutes at medium speed. Pour into 9 or 10 inch well greased baking pan. Place well drained peaches over the batter. In a small bowl, combine cream cheese, sugar and 3 tablespoons of the juice. Beat 2 minutes at medium speed. Spoon cream cheese mixture to within 1 inch of edge of the batter. Bake at 350° for 30 to 35 minutes.
Drain artichoke hearts and combine with remaining ingredients. Mash together with fork until mixed thoroughly. Pour mixture into glass baking dish; bake at 400° for about 15 minutes or until lightly browned. Serve with crackers or bread.
Cut pork into little pieces. Salt and pepper the meat and saute it in skillet with about 1 to 2 tablespoons oil; drain. Place meat into a casserole dish. Top it with carrots, onions, tomato sauce and chicken broth. Boil it for 10 to 15 minutes. Add rice and let it come to a boil. Place the covered casserole into an oven and bake it for 50 minutes at 375°. Serve with mustard.
Beat eggs. Add all other ingredients. Mix well. Cook in a 350° oven for 45 minutes.
About 45 minutes before serving: In 12-inch skillet, over medium heat, in hot salad oil, cook onion and green pepper until tender. Stir in ground beef. Over medium-high heat, cook until pan juices evaporate and meat is browned. Spoon off fat, if any. Stir in tomato sauce and 3/4 cup water. Heat to boiling. Reduce heat to medium-low, cover and simmer 25 minutes to blend flavors.
Roll out biscuits as flat as you can. Put applesauce in center, then fold over and pinch together. Bring to a boil the 7-Up, sugar, margarine and spice. Pour over turnovers and bake at 350° for 30 minutes or until golden brown.
Melt oleo. Add marshmallows and mix well. Add vanilla and food coloring. Stir well. Add cornflakes. When cornflakes are well coated, drop by teaspoonfuls on waxed paper. Drop 3 cinnamon candies on each cluster. Flakes assume shape of holly leaves. Very pretty!
In a lightly greased 2-quart baking dish, place a layer of broccoli. Combine soup, mayonnaise, lemon juice and curry and spread on top of broccoli. Place a layer of chicken on top of soup mixture. Sprinkle with cheese. Mix bread crumbs and butter and spread on top of cheese. Bake, uncovered, at 350° for 30 minutes.
Brown chops. Place in roaster. Combine bread cubes, celery, carrots, butter, eggs and parsley. Spoon over pork chops. Blend soup and water and pour over dressing. Cover and bake at 350° for 1 hour.
Place carrots in pot with salt and water. Bring to boil; cover. Reduce to low heat and cook until fork can be easily inserted. Remove; drain. Pour into serving bowl. Pour melted butter or margarine over carrots and sprinkle with sugar.
Mix condensed milk and lemon juice until creamy. Add remaining ingredients. Pour into crusts and chill.
Drain first four ingredients and combine with celery and onions. Heat sugar in oil and vinegar till melted. Pour over salad and marinate in refrigerator overnight. Drain salad before serving.
Preheat oven to 425°. Brown ground beef until crumbly, draining off any excess fat. Add onions and jalapenos. Combine eggs, 1 cup of corn and milk and add to corn bread mix; stir just until dry ingredients are moistened. Pour half of corn bread batter into greased 9-inch square pan. Top with beef mixture, cheese and remaining corn. Pour onto half of corn bread batter on top. Bake for 25 to 30 minutes. Will serve approximately 8 people.
Cook vegetables according to directions. Drain. In a saucepan, combine milk, cornstarch, salt and pepper. Cook over medium heat until thickened and bubbly, then cook 2 more minutes. Stir in cheese until melted. Remove from heat. Cool and freeze.
Debone chicken thighs; remove skin and all fat. Flatten by beating with meat tenderizer. Sift flour with salt, pepper and onion or garlic powder. Roll chicken in flour mixture. Dip in beaten egg and roll again in flour mixture.
Heat the peanut butter. Spread over hot cake, then refrigerate for 1 hour. Melt the milk chocolate and Crisco in a double boiler. Spread this over the chilled peanut butter. Chill for another hour and cut into squares to enjoy.
Mix butter, 1/2 cup brown sugar and 1 cup flour until crumbly. Pat into buttered 9 x 13-inch pan. Bake in preheated 350° oven about 10 minutes until lightly brown. Combine remaining ingredients well and pour over baked mixture. Bake again at 350° for 20 to 25 minutes until brown. Cut in bars.
Put all the ingredients in a blender. Cover and blend on high speed until all ice has been chopped. Yield: 1 or 2 servings.