HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix milk, paprika, butter and eggs in bowl or blender. Spray oil in casserole cooking dish. Cook macaroni noodles and drain. Mix Velveeta cheese with noodles while hot and place in dish. Pour milk and egg mixture over noodles. If desired, add sliced or grated Cheddar cheese over macaroni. Place in a 350° oven and bake 20 to 25 minutes or until cheese is golden brown.
Preheat oven to 350°. Combine cake mix and butter; mix until crumbly. Reserve 2/3 cup for topping. Add brown sugar and cinnamon to reserved topping mix. Mix well; set aside.
Cook and drain macaroni. Lightly cook hamburger and onion until tender. Stir in soup, water, salt and pepper. Bring to a boil. Remove from stove and stir in macaroni and cheese. Pour in casserole. Cover top with buttered bread crumbs. Bake at 350° about 20 minutes or until lightly brown.
Wash rice; combine meat, rice, salt, pepper and onion. Shape into small balls. Heat tomato soup and water. Bake in the oven 45 minutes to an hour at 350° or until done.
Beat eggs and cream with the sugar. Add Wesson oil and mix well. Sift flour, salt and soda. Add to the other mixture and cream well. Add the prunes and chopped pecans. Bake 1 hour at 350° for 1 hour.
Combine soup and Chicken Broth in a medium saucepan to make gravy. Stir to blend. Add Chicken Mix. Simmer about 8 to 10 minutes, until heated through. On 8 individual serving plates layer all ingredients. First stack rice, chow mein noodles and chicken and gravy. Add tomatoes, celery, green pepper and green onion. Top this with pineapple chunks, grated Cheddar cheese and more chicken and gravy, if desired. Stack almonds, coconut and pimiento on top. Makes 8 servings.
Cover first 3 ingredients with water; soak for 20 minutes. Drain and squeeze dry. Cut mushrooms and tofu into slivers and add to beef stock, along with cloud ears and lilybuds. Bring to a boil; simmer 10 minutes. Mix cornstarch with the cold beef stock and stir into the soup until the mixture becomes thickened and clear. Add soy sauce, pepper and vinegar. Set aside until ready to serve. Heat to simmering. Mix egg with water and pour into soup. Float oils on top of soup. Serve immediately.
Preheat oven to 400°. Put butter in a 9 x 13-inch glass pan. Place in oven to melt. Do not brown butter. Place shrimp and vegetables in dish. Stir to coat with butter. Sprinkle with seasonings. Bake for 10 to 12 minutes or until shrimp are opaque. Do not overcook. Serve on rice.
1. Place all ingredients in a pot of boiling water. Cover pot and walk away. 2. Stew will be finished when you come back the next day.
Mix sugar and syrup in saucepan and cook until it comes to a boil. Blend in peanut butter. Add corn flakes and coconut. Before it cools, drop by teaspoon onto wax paper. Let cool; store in airtight container.
Mix softened cream cheese with dry Ranch dressing mix. Spread thick layer of cream cheese mixture on party rye. Place cucumber slice on cream cheese. Sprinkle with dill weed for flavor and appearance.
Use leftover biscuits or a loaf of old bread; crumble. Add sugar to taste and cinnamon to taste. Add enough boiling water to be like a cake batter. Pour in baking dish and bake until firm, about 1 hour at 350°.
Heat oven to 375°. In small mixer bowl, beat eggs, sugar, salt, butter, syrup and cream. Stir in vanilla, brandy and pecans. Pour into a 9-inch unbaked pie shell. Bake 40 to 50 minutes or until filling is set and pastry is golden brown. Cool. Makes 10 to 12 servings.
Slice bread and soak in milk and cream. Crush with hands until well mixed.	Add beaten eggs, sugar, vanilla and raisins. Stir well. Melt the butter in bottom of pan (9 1/2 x 13-inch). Pour batter into	pan. Bake for 45 minutes or until fork comes out clean at 325° to 350°.	(Start with 350°; turn heat down after 45 minutes if not done.)
Beat eggs slightly; blend in milk, sugar and vanilla. Brown French toast (using some of the oleo). Quarter the toast slices and keep in the oven. In an 8 or 10-inch Corningware dish, pour the remaining egg mixture and cook 2 minutes on medium heat. Put in the toast quarters by standing on end. Cover pan and cook until set. Sprinkle with powdered sugar or cinnamon. Serve with warm strawberries.
Sprinkle the roast with 1 tablespoon flour. In a Dutch oven, brown the roast on all sides in half of the margarine. Add the water, bouillon, onion, celery, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 1 hour. Add carrots; cover and simmer for 1 hour longer or until meat is tender. Remove meat and carrots to a serving platter and keep warm. You may strain cooking juices (if desired) and set aside.
Brown ground beef and onions. Melt Velveeta cheese in separate containers. When cheese is melted, mix Ro-Tel and tomato paste. Stir until mixed completely. Add hamburger and onion; let dip simmer, stirring constantly, about 5 minutes. Pour over nacho chips.
Sift together dry ingredients. Cream shortening and sugar thoroughly. Add molasses and egg, beating until light and fluffy. Stir in dry ingredients, mixing well. Chill 1 hour. Shape into 3/4-inch balls; roll in sugar. Arrange on ungreased baking sheet. Bake in moderate oven at 350° for 10 to 12 minutes. Cookies will crack on top and settle slightly when done. Remove to wire rack to cool.
Melt butter in large skillet. Blend flour; cook over low heat until bubbly, stirring constantly. Gradually add broth and milk; cook until thick, stirring constantly. Stir in vegetables, seasonings and egg. Heat. Spoon chicken mixture into a 1 1/2-quart dish. Top with pastry; cut slits in pastry to let steam escape. Bake at 400° for 30 minutes, or until pastry is golden brown.
Mix all together. (If you like onion, add a few slices of onion in the blender for flavor.) Fry and enjoy with sugar, syrup or fresh strawberry jam.
Wash and slice potatoes; do not peel. Heat Crisco in cast iron skillet. Saute onions; add potatoes. Over medium heat, fry until golden brown. Do not overcook. Season to taste.
Mix melted butter, Orville Redenbacher's oil and seasonings together and pour over already mixed dry ingredients (in large trash bag). if you have a favorite cracker, you may exchange for one on the list. Mix at least 24 hours before serving, allowing seasonings to flavor ingredients. You do not have to bake this. Enjoy!
In medium bowl, combine beef strips, garlic, 1 tablespoon sesame oil and ground pepper; toss to coat. Set aside.
Wash, quarter and cut out hard core of cabbage; slice thin. Slice onion and bell pepper into thin slices. Dissolve chicken bouillons in boiling water. Add cabbage, pepper and onion; cook for 10 minutes. Serves about 5.
Combine all ingredients in large 6 to 8-quart pot. Fill with water and cook until veggies are tender or desired doneness. Season to your taste.
Brown ground beef with onion and green pepper. Drain off fat. Add refried beans and taco sauce. Mix well. In a 12 x 2 x 9-inch pan, fill each tortilla shell; roll and place in pan. Fill pan with leftover mix on top. Cover with enchilada sauce and aluminum foil. Bake 30 minutes at 325°. Uncover and add cheese. Bake for 10 more minutes.
Turn selector control to "Normal". Place bacon drippings and onions in 2-quart ovenware casserole. Cook 7 to 8 minutes or until onion is tender. Add chiles and tomatoes. Continue cooking at "Normal" until some of the juices have cooked down, about 15 minutes. Stir occasionally. Add cheese cubes and stir. Whey they are almost melted, drop in eggs, one at a time. Cover.
Put egg whites, sugar, water and cream of tartar in the top part of a double boiler over boiling water. Beat with electric beater at high speed until mixture is thick and creamy, about 8 minutes. Remove from heat and continue beating until very smooth and glossy. Add vanilla and beat again to blend. Spread on cake. Enough for tops and sides of an 8-inch or 9-inch 2-layer cake. Must be prepared just before cake is ready to be frosted.
Slice thin potatoes in casserole dish. Spread cheese over potatoes. Melt sour cream, butter, salt and pepper over low heat and pour over cheese. Bake until hot and bubbly.
Mix eggs, bananas and shortening. Add vanilla. Mix flour, salt and soda which has been mixed together very well. Fold in nuts. Pour into greased and floured pan. Makes 1 loaf. Bake at 350° for 45 minutes.
Mix flour, salt and baking soda. Set aside. Mix together sugars, butter, eggs and peanut butter. Stir flour mixture into peanut butter mixture. Drop dough from a spoon onto baking pan. Flatten with fork. Bake at 375° for 10 to 15 minutes. Makes 4 to 5 dozen cookies.
Mix all ingredients well. Roll in balls about the size of a large marble (roll in palm of hand to make them tighter so they won't spread as much when baking). Bake at 400° for about 10 minutes or until brown. Makes approximately 175 balls.
Saute onion; add chilies and simmer 5 minutes. Add tomato sauce and simmer 10 minutes. Remove from heat and cool. Add milk, water and soda. Stir and add cheese. Serve warm.
Brown hamburger. Cook potatoes until done. Layer potatoes, onion and hamburger. Top with 1/2 can of both soups. Repeat ingredients again.
Preheat oven to 350°. Add softened cream cheese to sour cream and mix with a mixer. Add instant potatoes; blend well. Pour into 9 x 13-inch baking dish. Brush top with melted butter and sprinkle top with paprika and garlic salt. Bake 1 hour at 350°. Makes 12 servings.
Alternate layers, beginning with sauce on bottom of 9 x 13 pan (baking dish). Follow with 3 or 4 noodles, depending on size of pan. Mix browned hamburger into remaining spaghetti sauce. Layer sauce, cottage cheese, then 1 1/2 cups Mozzarella cheese. Follow with another noodle layer, sauce, more cottage cheese and Mozzarella cheese, then finish with a layer of noodles, sauce and Mozzarella cheese. Bake at 375° for 35 minutes and let cool before serving.
Cream butter, shortening and sugar. Add eggs. Mix well. Add flour and milk alternately. Mix well. Add flavorings. Pour into a greased and floured tube pan. Bake at 300° for 1 1/2 hours.
Depending on size of pot, cover bottom with cooking oil. Add onions and brown. Add tomato sauce and garlic. Cook until this changes to a red, red color. Add same amounts of shrimp, ham and smoked sausage. Cook for 10 minutes on medium heat. Add rice and water. Cook until rice is done. Careful cooking this, it sticks to bottom of pan very easily.
You also need oven, 2 medium bowls, mixer, 2 spoons, baking sheet and parchment sheets.
Preheat oven to 375°. Thoroughly grease a 9-inch cake pan or cast-iron skillet. In a large bowl put flour, baking powder, salt and sugar. Mix. Work in shortening as for pie dough. Quickly stir in milk; add raisins and caraway seed. Stir to distribute evenly. Knead about 20 times on a floured surface (shape). Bake 20 to 30 minutes until golden brown.
Sprinkle cornflake crumbs and grated Parmesan cheese over sliced potatoes while you are frying them.
Drain and layer vegetables in order given in a baking dish. Combine soup, sour cream, onion and cheese. Spread over layered vegetables. Sprinkle with salt and pepper. Top with Ritz crackers, mixed with melted margarine. Bake at 350° for 30 to 40 minutes.
Mix and bake cake in a 9 x 13-inch pan as directed on box. Mix jello as directed and let set slightly. Stir in strawberries and gel completely. Mix pudding per directions on box with milk. Use a medium size punch bowl. Layer jello, layer cake (cut in pieces), layer pudding, then Cool Whip. Keep layering until bowl is full. Garnish with fresh strawberries.
Cover saucepan with water. Add Karo syrup, sugar and salt. Boil until slightly beige. Add butter. Keep stirring and cooking over medium heat until it browns to orange color. (It will have a burned smell.) Add soda. Stir quickly and pour over dishpan of popcorn, or, pour over sheet pan with bottom covered with hulless peanuts for peanut brittle.
Heat oven to 350°. Butter casserole dish. Drain tomatoes. Add flour to tomato liquid to make a paste. Combine tomatoes, paste, croutons, celery seed and parsley. Pour into casserole dish. Bake 20 minutes. In the meantime, combine bread crumbs, cheese and butter. Remove from oven; cover top with crumb mixture. Bake 10 minutes longer. Serves 4.
Grate cheese; grate onion. In a glass serving dish, add all ingredients and mix well. Bake at 400° for 15 to 20 minutes. Serve hot with assorted crackers or breads.
Chop red and green peppers and onion. Melt butter in pan and saute all ingredients until tender. Makes 14 to 16 side servings.
Combine beans, milk, soup, pepper and 1/2 of onions. Spray 1 1/2-quart casserole dish with Pam. Pour in bean mixture. Bake uncovered at 350° for 30 minutes. Top with remaining onions and bake 5 minutes longer. Makes 6 servings.
Mix dry ingredients in a large bowl, and add remainder of ingredients. Mix well. Bake in 1 lb. greased coffee cans. Will fill approximately 6 cans. Fill each can 1/2 full, and bake at 350° for 1 hour. Delicious served with whipped cream, or a hot sauce. Freezes well.
Trim green beans. Cook beans in boiling water, salted, until tender, about 10 minutes. In the hot pot, melt butter with 1/4 teaspoon salt, 1/4 teaspoon pepper and the sage. Add the green beans and toss to coat.
Using a pastry cutter (or fork, if you don't have a pastry cutter), cut the Crisco into the flour until it resembles coarse crumbs. Blend in enough milk to make a soft dough. Turn out on a lightly floured surface. Knead gently for 30 seconds. Roll out 1/2-inch thick. Cut with a biscuit cutter. Bake at 475° on an ungreased baking sheet for 10 to 12 minutes or until lightly browned. Makes about 12 biscuits.
Saute onion in butter. Add vinegar and sugar. Boil. Set aside for 5 minutes. Add barbecue sauce, catsup, brown sugar, syrup and seasonings. Stir well and boil. If too thick, add about 1 cup water. (Makes 8 cups.)
Boil sugar and water for 5 minutes. Pour into large bowl. Cool. Add orange juice, lemonade, pineapple and creme de menthe. Chill. In each glass, fill with ice cubes and pour in 1/2 cup mixture and fill with ginger ale. Serves 20.
Blend together cream cheese, sour cream and mayonnaise. Spread over a 9-inch plate. Spread taco sauce over cheese mixture on plate. Place remaining ingredients on mixture with the cheese and tomatoes being last. Let it sit overnight to allow the taco sauce to blend into the cheese mixture. Serve with taco chips.
Mix butter, sugar, nutmeg and salt. Add pecans to mixture. Bake at 350° for 35 minutes. Keep turning. Cool on wax paper.
Line bottom of large kettle with clean corn husks. Top with corn. Add 1-inch boiling water. Cover tightly and steam 6 to 8 minutes. Serve immediately.
Pour milk into saucepan and bring to a boil. Beat eggs slightly and add gradually to milk. Cook over low heat about 8 minutes. Stir constantly. Add vanilla. Pour mixture into cheesecloth and tie tightly, forming a ball. Hang and let drain into pan for 2 to 4 hours. Remove from cheesecloth; cover with dampened cloth and refrigerate.
Combine salt and 2 cups water. Boil and pour over rice. Let stand for 30 minutes. Rinse rice with cold water; drain well.
Cook spaghetti in boiling chicken broth 4 minutes. Drain and rinse. Saute pepper and onion in hot oil until soft. Melt butter in saucepan; add slowly flour, salt and pepper. Stir until smooth. Slowly add milk, stirring constantly, and cook over medium heat until it boils. Remove from heat; add cheese and undrained mushrooms. Combine spaghetti, sauteed vegetables, cheese sauce and chicken. Put in greased casserole. Cover with foil. Bake 1 hour at 400°. Sprinkle with Parmesan cheese last 10 minutes if desired.
Drain chicken. Mash into finely ground pieces and mix with seasoning mix. Place thin layer of chicken on a tortilla; top with grated cheese. Place another tortilla on top of the first. Place quesadilla in dry skillet (or may add small amount of butter). Brown on both sides. Remove from heat; cut into fourths. Serve with sour cream, salsa or guacamole.
Melt butter and brown sugar in a large skillet. Place pineapple slices in the bottom of the skillet. Place the cherry halves in the center of the pineapple. Mix the other ingredients together and pour into the skillet. Bake at 350° until done, approximately 35 minutes. Turn cake out of skillet.
Rinse the capon and pat dry. Rub with the seasoned salt, seasoned pepper and paprika.
Boil chicken; save juice. Break up chicken. Mix all ingredients except soups and milk. Heat soups and milk. Put chicken on bottom of 9 x 13-inch pan. Then pour warm soups and milk on chicken. Mix rest of ingredients with chicken broth, then pour on top. Bake at 350° for 40 to 45 minutes.
Combine milk, egg and sour cream. Beat well. Stir together flour, baking powder, sugar and salt. Add to milk mixture. Beat just until large lumps disappear. Stir in the butter. Fold in the blueberries. For each pancake, pour about 1/4 cup batter into a hot, lightly greased griddle or skillet. Turn pancakes when tops are covered with bubbles and edges are slightly dry. Serve with blueberry syrup, if desired. Yield: 12 (4-inch) pancakes.
Grease cookie sheet. Sift together flour, baking soda, baking powder and salt. Mix together brown sugar and white sugar. Combine the shortening, eggs and vanilla with the dry ingredients. Mix all above ingredients together, then add nuts, raisins, pineapple and chocolate chips. Bake at 400° for 10 to 12 minutes. Makes 6 dozen.
Slowly cook mustard and jelly until mixed together. Cut wieners into 1-inch pieces. Cook until done.
Rub a Teflon skillet with oil. Line bottom of skillet with squash. Top with onions and pepper. Cover and cook over medium heat until squash is browned on the bottom, then flip over. Cover and simmer until tender.
Combine cheese and butter. Add hot sauce and mustard. Add flour. Stir in cereal; shape into 1-inch balls. Place on ungreased baking sheets. Flatten with fork, making a crisscross design. Press pecan half in center. Bake at 350° for 12 minutes.
Mix well and cook over low heat until thick. Turn into a baked pie shell. Whip egg whites with 3 tablespoon sugar. Put on top of filling and bake in a 300° oven for 30 minutes.
Beat butter, egg and vanilla until smooth. Combine flour, baking powder and salt. Gradually add flour mixture to creamed mixture; beat until blended. Mix in dates, coconut and walnuts. Form into 2 (1 1/2-inch) rolls. Wrap in wax paper. Chill in freezer until firm, about 2 hours or up to a month. Cut into 3/8-inch slices. Bake at 350° for 12 minutes. Makes 5 dozen.
Thaw spinach and squeeze all water out of it. Mix spinach with mayonnaise, onions, bacon bits and Ranch dressing package. Let set in fridge minimum of 2 hours before making. Heat tortillas for 2 seconds in microwave (or steamer). Spread mixture over tortilla and roll. When all are fixed, slice into bite-size pieces. Refrigerate until ready to serve.
Mix all together and bake in Bundt pan or angel food cake pan for 1 hour at 350°.
Fry bacon; reserve fat. Brown onion and water chestnuts in hot bacon fat. Drain green beans (save 1/2 cup liquid); mix with remaining ingredients and add to onion in skillet. Cook, stirring until boiling. Add green beans to rest of ingredients and heat. Garnish with crumbled bacon.
*Two and one-half pounds of venison and 2 1/2 pounds of beef may be substituted for the 5 pounds of beef.
Cook onion in butter. Stir in tomato soup, beer, curry powder, oregano and pepper; bring to a boil, then let simmer, uncovered, for 10 minutes.
Cream together	sugar,	sour cream and butter.	Add egg yolks, one at a time. Beat well.	Sift flour and soda together. Beat egg whites, not stiff. Fold in last vanilla and lemon. Bake 1 hour and 20 minutes at 325°. Let set in pan 20 minutes.	Turn out and ice or eat plain. Mellows as it sets if wrapped tightly.
Mix all the ingredients in bowl and pour into unbaked pie shell. Put oven on 325°. Cook pie for one hour or until golden brown.
Prepare rice as directed on package, omitting butter. Add frozen peas and stir until peas are thawed. About 1 hour before serving, combine mayonnaise, lemon juice, curry powder and onion. Mix well. Measure 1/2 cup and set aside. Add shrimp and celery to remaining dressing. Then add the rice and mix lightly with a fork. Chill. Serve with reserved dressing on salad greens with tomato wedges. Serves 4 to 5.
Grind everything in food chopper except turmeric and pickling spice. Put into pot; boil 30 minutes. Add turmeric just before taking up. Should make 6 pints.
Mix all ingredients, except crescent rolls and croutons. Flatten the crescent rolls. Put scoop of mixture inside each crescent roll and pinch together. Sprinkle crushed croutons on top of pockets. Bake on cookie sheet for 20 minutes in 350° oven. You can make ahead and freeze.
Sift together flour, cocoa, salt and baking powder. Cream sugar, margarine and butter until light and fluffy. Add eggs, one at a time, beating well after each. Alternate flour mixture with milk. Add vanilla. Pour in greased and floured steeple pan and bake 1 hour at 325° or 350°. Usually takes a little longer!
Mix all ingredients and roll into small bite-size balls. Bake on a cookie sheet at 350° for 20 minutes. Can be frozen and used at a later date.
Brown beef and drain. Add onion, green pepper, salt, chili mix and tomatoes. Stir and simmer for 5 minutes. Stir in corn and olives. Pour mixture into a lightly greased 2-quart baking dish. Bake for 25 minutes in a 350° oven.
In a large bowl, mix the sifted self-rising flour and sugar. Add beer. It should be at room temperature. Mix with spoon. Pour into loaf pan (small) that has been greased with butter. Bake in 350° oven for 1 hour. Cool 10 minutes before removing from pan. To make self-rising flour from regular flour:
Brown meat. Add sauce and water, salt and seasoning. Simmer 10 minutes. Mix in small bowl cottage cheese and eggs until blended. Put 1/3 cup of meat in bottom, then noodles, then 1 cup cottage cheese, then Mozzarella and Cheddar cheese. Repeat. End with meat. Bake at 350° for 1 1/2 hours, then put more cheese on top. Bake until cheese is melted.
Mix banana, mayonnaise and sugar until well blended. Add flour and baking soda, mixing well. Pour into 8 muffin cups. Bake at 350° for 20 minutes.
Cut boiled eggs in halves and remove yolks. Mash yolks and blend with mayonnaise, sour cream and mustard. Cook bacon until crisp; drain and crumble. Chop egg whites and combine with bacon, onion, potatoes and Italian salad dressing. Fold in mayonnaise mixture. Season with salt and celery seed. Makes 8 to 10 servings.
Shake all ingredients in a quart jar. Dressing will keep indefinitely in refrigerator.
Drain and rinse all beans. Mix together beans, onions, peppers and pimento. Mix separately vinegar, oil, sugar and salt. Add vegetables and marinate for 24 hours. Mix well before serving.
Spread almonds in a single layer in shallow pan. Bake at 300° for 15 minutes, stirring often until almonds just begin to turn color.
Bake pie shell; set aside. Bring 1 1/4 cups of water to a boil. Add jello, sugar, cornstarch and Karo syrup. Stir until well blended. Remove from heat. Add in hulled, sliced strawberries. Pour into baked pie shell. Chill. Serve with whipped cream.
Place tomatoes stem-side down on cutting board. Make an x-cut to within 1/4-inch of bottom of each tomato; carefully spread to open. In small bowl, combine cream cheese, dressing mix and milk; blend well. Fill each tomato with heaping 1/2 teaspoon cream cheese mixture. Sprinkle tops with chopped parsley. Refrigerate up to 6 hours before serving. Makes 36 appetizers.
Chop peppers, leaving in seeds. Cover with water and simmer until tender. Mash through strainer to obtain more juice, then strain juice through cheesecloth in order to have clear jelly. Add sugar and vinegar to juice. Bring rapidly to a boil and add lemon juice and Certo. Boil hard for 1 minute. Remove from heat and skim off foam.
Blend together until crumbly mixture. Add 3 tablespoons cold water. Mix well (I use my hands). Makes two crusts.
Cut apples into fourths. Heat apples and water to boiling. Reduce heat. Simmer, uncovered, stirring to break up apples, until tender, 5 to 10 minutes. Stir in remaining ingredients. Heat until boiling and boil 1 minute.