HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix broccoli cuts, mushroom soup, cheese soup, milk, ham and onion powder together. Pour into 9 x 13-inch pan. Mix Bisquick and milk and pour over mixture. Bake at 450° for 25 to 30 minutes. Other meat can be used such as chicken, turkey or beef.
Mix syrup, sugar and salt together. Beat in whole eggs, one at a time. Stir in melted butter, vanilla and pecans. Pour into unbaked pastry shells. Bake at 350° for 50 minutes or until knife comes out clean. Do not overbake. Cool 1 hour before serving.
In large iron skillet, melt 1 stick of margarine. Mix together the rest of ingredients. It should be soupy. Pour into melted margarine. Bake at 350° for about 30 minutes.
Brown roast with oil and garlic on all sides. When done, remove from pot, empty remaining oil. Put ketchup and horseradish in pot. Fill each bottle with water and empty into pot. Return meat and simmer approximately 1 to 1 1/2 hours.
Steam onion and garlic until onion is soft. Add carrot, green pepper, bay leaf and herbs. Stir well, then add the tomatoes, tomato paste and seasonings.
Melt and stir together over boiling water or in microwave oven. Let harden and cut into bars. Yield: About 3 1/2 dozen.
Cream sugars and margarine together. Add eggs. Beat until well mixed. Add flour, baking powder, soda and salt which have been sifted together. Mix well. Add coconut, dates, pecans, chips, raisins, uncooked oatmeal and Rice Krispies. Stir by hand until well mixed.
Melt butter in large skillet; add celery, green pepper and onion. Saute. Add salt, pepper, milk and soup. Add rest of ingredients except cheese and almonds. Bake at 350° for about 30 minutes. Add cheese and almonds.
Cream together first 4 ingredients. Beat in eggs. Combine flour, cocoa, baking soda and salt. Mix into creamed mixture to blend. Add 2 cups of chocolate or chocolate raspberry chips. Drop by teaspoonful on ungreased cookie sheet. Bake at 375° for 7 to 9 minutes.
Saute onion and celery in butter until clear. Cook broccoli according to package directions and drain well. Mix broccoli with soup and cheese and add to celery and onion. Stir in cooked rice. Season and mix well. Put into a greased casserole and top with bread crumbs. Bake at 350° for 45 minutes. Serves 4 to 6.
Line a cookie sheet with foil. Lay out saltines, bumper to bumper. Melt margarine. Add sugar and boil for 3 minutes (medium heat). Pour over crackers and spread to cover. Bake at 400° for 5 to 7 minutes until light brown. Remove from oven and sprinkle with peanut butter chips and chocolate chips. Heat will melt chips. Blend together by spreading with base of spoon. Refrigerate for 1 to 2 hours. Break into bark. Yummy!
Cook and drain hamburger with bell pepper, onion, garlic, mushrooms, Ragu sauce and tomato paste. Cook and drain lasagne noodles. Place in 9 x 13-inch pan, then continue to layer meat, Parmesan cheese, cottage cheese, crushed olives, Mozzarella cheese and Sargento cheese. Continue to layer until pan is nearly full. Last layer will be sauce (no meat), then cheese, Parmesan cheese, Mozzarella and Sargento cheeses. Bake 15 to 20 minutes in 300° oven. Serves 6.
Melt butter, Saute garlic in butter slowly. Add lemon juice, wine, dillweed and salt. Saute shrimp until pink. Serve over angel hair pasta, rice or linguine.
Combine sour cream, cream cheese and potatoes, mixing well, until blended. Add remaining ingredients. Put in casserole and bake at 350° for 1 hour. Top with shredded Cheddar cheese.
Mix flour, soda, salt and cinnamon. Cream butter. Add sugar gradually. Cream until smooth. Add eggs. Mix. Stir in dry ingredients. Add fruit and nuts. Drop with spoon. Bake 10 minutes at 350°.
Mix the first 3 ingredients by hand. Drop by teaspoon onto powdered sugar. Roll into a 1-inch ball. Bake at 350° on a greased cookie sheet for 10 to 12 minutes. Cool 10 minutes before removing from pan.
Cook chicken with bouillon cubes, in about 1 1/2 quarts of water. Save the broth and debone the chicken. Cook spaghetti in the chicken broth and add tomatoes, beans and cheese. Stir until cheese melts. Add chicken and pour into a dish. Cook at 375 degrees for about 30-45 minutes or until bubbly. This is enough for two casserole dishes and freezes well.
Separate crescent dough into triangles. Lay them on a cookie sheet in a circle with the fat ends towards the center leaving the points at the outer edge of the circle. Roll together so there are no gaps in the center. Place brie on crescent dough in center. Poke a few times with a fork. Sprinkle Tabasco sauce over the brie letting it soak into the holes. Bring points of the triangles together at the center of the brie and seal. Bake at 375 degrees for about 15 minutes.
Melt tomato soup and cream cheese over medium heat in a saucepan. Dissolve gelatin in 1/4 cup boiling water; add to soup mixture. Add onion and shrimp; blend well. Add mayonnaise; blend well. Pour into mold. Refrigerate until set.
Melt the butter in the top of a double boiler over boiling water; add the crumbled cereal. Stir until well blended. Mix spices with sugar. Use a baking dish 7 x 3-inches deep. Cover the bottom of the dish with buttered crumbs; add a layer of peaches and sprinkle with sugar mixture. Continue until peaches are used, leaving a layer of crumbs on top. Add water mixed with lemon juice. Bake 45 minutes at 350°. Use either canned or fresh peaches.
Cut cake in half. Mix cream cheese, sugar and vanilla together. Fold in Dream Whip. Cover bottom half of cake with mixture. Pour half the pie filling over this. Add top layer of cake. Cover top half of cake with remaining mixture. Pour the rest of the pie filling over top of cake.
In a large bowl, place the egg mix. Add water slowly, stirring constantly to avoid lumps. Beat well until slightly fluffy. Stir cinnamon and nutmeg into the eggs. In another bowl, mix together the sugar and flour. Stir into eggs. Stir in evaporated milk, margarine and vanilla flavoring.
Brown beef and drain; add onion, soup, corn, pimiento, milk, salt and pepper. Cook noodles according to package directions; drain. Mix together ground meat mixture and noodles. Put in a casserole dish and bake at 325° for 20 minutes. Remove from oven and sprinkle cheese on top, returning to oven just long enough to let the cheese melt. Let set for 5 minutes before serving.
Prepare couscous according to package directions except omit butter or olive oil. Allow to cool for 10 minutes.
Cream margarine and milk together. Gradually add sugar. Add nuts and vanilla. Drop with spoon on cookie sheet and let stand overnight in freezer or refrigerator.
Cream butter thoroughly. Add sugar slowly; continue beating until mixture is light and crumbly. Add cream and vanilla; beat until completely blended. For thinner frosting, use slightly more cream. For thicker frosting, add extra sugar in small amounts.
Cream brown sugar and shortening. Add applesauce or water. Add flour, baking soda, salt, cinnamon, cloves and nutmeg. Add apples, raisins and nuts. Drop by teaspoon on greased cookie sheet. Bake 8-10 minutes at 400 degrees.
In a large bowl, combine all ingredients. Cover and chill overnight. Use as a side dish or relish.
Cream butter and sugar thoroughly. Add vanilla. Stir in eggs, one at a time. Stir in flour. Add nuts. Spread three-fourths of the batter 1/2-inch thick in an ungreased 9 x 13-inch pan. Cover with filling. Spoon remaining batter onto filling; spread over surface in patches. Bake at 350° for 45 minutes. Cool; cut in squares and sprinkle with powdered sugar.
Mix all together. Pour over chunks of meat. Cover and marinate for 24 hours. Place meat on skewers and grill or broil.
Roll pork chops in dry spaghetti sauce mix and brown in butter or oil. Put soups in bowl and mix well. Pour over chops and cook at 350° for 1 hour or until chops are tender. Makes a delicious gravy.
Bring pineapple and sugar to a boil. Boil about 5 minutes. Stir to dissolve sugar. Remove from heat and add cream cheese and jello. Stir until cheese is melted. Cool. Fold into cooled mixture the celery, nuts, apples and Cool Whip. Refrigerate.
Fill a 3-quart pan half full with water and bring to a boil. Peel potatoes, if desired. Put potatoes, garlic and rosemary in water; return to a boil and cook until potatoes are tender, about 20 minutes. Drain well, reserving 1/2 cup of cooking liquid.
Combine sugar and milk in a large glass mixing bowl. Microwave for 4 minutes on Roast. Stir well and continue cooking for 3 1/2 minutes on Roast, constantly stirring as mixture boils. Remove from microwave. Stir in remaining ingredients until melted. Pour in buttered 2-quart (8 x 8-inch) glass baking dish. Cool overnight. Cut into squares.
Preheat oven to 350°. In medium bowl, combine all ingredients except hamburger buns. Arrange buns, cut sides up, in a 13 x 9-inch baking pan. Spoon equal amount of bacon-cheese mixture onto each bun half. Bake 15 minutes, until cheese is bubbling. Makes 4 servings (2 halves each).
Whip pudding until it gets thick. Stir in Cool Whip. Spread on cake. Refrigerate until ready to serve.
Combine sugar and butter and cream until light and fluffy. Add eggs, one at a time; beat well after each. Add flour to mixture along with whipping cream. Blend and mix well. Add flavoring. Pour into tube pan that is well-greased and floured. Bake at 325° for 1 hour and 30 minutes or until cake test is done.
Cook onion, garlic and beef in heated oil until lightly browned. Stir hot water into chili powder; add to meat mixture along with tomatoes, salt and herbs. Cover and simmer over very low heat 45 to 50 minutes. Stir in wine and simmer, uncovered, about 20 minutes longer. Add beans and heat. Serve over hot polenta, rice or squares of corn bread. Serves 8.
Combine peanut butter and softened ice cream; mix well. Pour into pie crust; freeze.
Cut peppers, onions and celery into small pieces. Add sugar and cover with vinegar. Cook until mixture is half done, then add apples and finish cooking until mixture turns brown. Put in hot jars. Process 15 minutes in hot water bath at simmering.
Put coarsely chopped peppers and vinegar in blender. Blend until finely chopped. Add sugar and bring mixture to a rolling boil. Remove from heat and add pectin. Boil 3 minutes longer. Add food coloring a drop at a time until color desired. Stir and seal in jar (hot sterilized). Will make 6 or 7 half-pint jars of jelly.
Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegetable peeler, if desired. Cook asparagus, covered, in a small amount of boiling water 6 to 8 minutes or until crisp-tender; drain. Plunge asparagus into ice water to stop the cooking process. Drain and set aside.
Brown ground beef and 1 teaspoon salt. Pour off excess grease. Add sauce and cottage cheese to beef. Cook noodles in boiling water with 1 teaspoon salt for 7 minutes.
Heat butter in large soup pot. Add onion and celery and saute for 5 minutes or until limp. Stir in flour. Gradually add chicken stock, stirring thoroughly after each addition. Stir in carrots. Bring mixture to a low boil. Reduce heat and continue to simmer for 45 minutes to 1 hour or until carrots are tender. Remove from heat. Puree soup in a blender in small batches. Return soup to soup pot and stir in the cream. Add salt and pepper and continue to heat until soup is hot and ready to serve. Sprinkle with dill just before serving. Makes 6 to 8 servings.
Beat eggs slightly. Add rest of the ingredients. Mix well. Pour into unbaked pie shell and bake at 325° for 50 minutes.
Mix, following directions on the box with the exception of substituting the water for pineapple juice. Set aside. In skillet or cake pan, melt margarine. Be sure to coat the sides good. After margarine is melted, sprinkle with brown sugar, enough to absorb the butter. Sprinkle with pieces of walnuts or pecans. Place pineapple rings on top of that with maraschino cherries in the middle of the pineapple. Put cake mix on top of that and bake in a 350° oven for the time specified on the box. Time may be a little longer. Will have to go by smell and toothpick check. Remove from oven when baked and let cool for approximately 30 minutes in pan. Take a wet knife and go around the edges and then invert onto cake plate or foil covered cardboard. Whatever works best for you. Let cool completely before service. Enjoy.
Mix the first five ingredients very well. Cook jumbo shells according to package directions. Stuff shells with mixture.
In small saucepan, stir together sugar, cocoa and cornstarch. Stir in evaporated milk. Cook over low heat, stirring constantly with wire whip until mixture boils; continue cooking and stirring until thickened and smooth. Remove from heat. Stir in vanilla. Serve sauce warm or cold with fresh fruits and cake. Refrigerate leftover sauce.
Combine soup, milk, onion, salt and pepper and mix well. Place 1/2 of the potatoes in a 1 1/2-quart casserole. Cover with 1/2 of the soup mixture. Repeat layers.
Mix applesauce and ground cloves or ground cinnamon in a bowl until a stiff dough forms. Dough should be stiff enough to roll out 1/4-inch thick. If dough is sticky, you may sprinkle in more cloves or cinnamon. After dough is pressed out, cut with cookie cutters. Make hole with toothpick. Carefully put on rack to dry. Let air dry several days, turning occasionally. These ornaments smell wonderful on your Christmas tree. Makes 12 ornaments.
Stir sugar, corn syrup and water over low heat until dissolved. Cook without stirring over high heat to the hard crack stage, 310°. Remove mixture from heat; add coloring and flavor. Pour mixture onto greased cookie sheet. When cold, break into pieces.
Layer spinach, onion, mushrooms, bacon and eggs on salad plate. Pour dressing over all.
Peel potatoes if skin is tough, otherwise just scrub and rinse well. Cut potatoes into thin slices but not all the way through. Use handle of wooden spoon to prevent knife from cutting all the way through. Place potatoes in micro-safe dish or pan. Sprinkle with melted butter and chopped parsley, chives or thyme. Microwave on High power for 10 minutes, rearranging the potatoes after 5 minutes. Let rest for 5 minutes. Sprinkle with grated cheese and Parmesan cheese. Work the grated cheese into the slices. Micro for another 4 to 6 minutes at High power until cheese is melted and potatoes are soft. Serves 4.
Preheat oven to 350°. Grease a 13 x 9 x 2-inch pan. Sift flour with soda, cinnamon, cloves and nutmeg. In a large bowl, with electric mixer at high speed, cream butter until light. Gradually add brown sugar, beating until light. Add eggs, beating until fluffy. Combine soup with enough water to measure 2 cups. At low speed, add flour mixture (in fourths) to sugar mixture, alternately with soup mixture (thirds), beginning and ending with flour mixture; beat until just combined. Fold in nuts and raisins. Turn into prepared pan. Bake 55 to 60 minutes or until toothpick comes out clean. Cool completely before frosting. Use Cream Cheese Frosting.
Drain strawberries, reserving syrup. Add water to syrup to measure 1 cup. In a small saucepan, combine sugar and cornstarch. Gradually add strawberry syrup, stirring until smooth. Over low heat, slowly bring to boiling, stirring until mixture is thickened and translucent. Remove from heat. Stir in strawberries. Refrigerate until cold.
Brown Rice-A-Roni and seasoning in 2 tablespoons oil. Add mushrooms, mushroom soup and boiling water. Place chicken in oiled 9 x 13-inch pan. Pour Rice-A-Roni mixture over the chicken. Sprinkle onion soup on top. Seal well with foil and bake for 1 1/2 hours at 350°. Do not add salt.
In a saucepan mix both pudding and pie filling with milk, adding a cap of vanilla flavoring. Cook according to directions on package. Pour into pie crust. Let cool before serving. Can be garnished with whipped cream.
Pour pie filling into shallow baking dish. Top with the rest of the ingredients. Bake at 375° for 35 minutes.
Mix together; crumble topping evenly over potato mixture. Bake at 350° for 35 to 45 minutes, uncovered.
Beat the first 3 ingredients with whisk until well blended. Add chocolate chips (keeping 1/4 cup for later). Mix well. Spray griddle with nonstick spray. Pour by 1/4 cupfuls onto hot griddle. Cook until bubbles form in middle. Turn and cook until golden.
Preheat oven to 400°. Sift together the flour, baking powder, salt and sugar. Cut in 1/4 cup shortening. In separate bowl, beat together milk and egg. Add this to flour mixture. Do not beat. Mixture will be lumpy. Grease muffin tin. Fill 2/3 full and bake for 25 minutes. Makes 12 muffins.
Mix shortening and sugar until creamed. Add egg and cream. Add bananas and mix well. Add dry ingredients and mix well. Add vanilla. Put into muffin or loaf pan that has been greased. Bake muffins at 375° for 15 to 18 minutes. Bake loaf at 350° for about 60 minutes. The riper the bananas, the better the muffins.
Mix ingredients and spread on cookie sheet. Bake at 350° for 15 to 20 minutes. Melt chocolate chips and spread on bars while still warm.
Mix all together. Spread between bread. Butter each side. Toast in frying pan until brown and cheese is melted.
Wash broccoli; chop into flowerets, excluding most of stems. Saute onion and broccoli in butter until tender, not soft. Put cooked broccoli and onion in bottom of pie crust. Mix the eggs, cream, milk, salt and pepper. Pour over vegetables and top with cheese. Bake for 30 to 40 minutes at 375° or until knife inserted in center comes out dry. Cool for 10 minutes before serving or serve at room temperature.
Peel potatoes and cut in half, into a 4-quart pot. Chop remaining vegetables and add the water and tomatoes. Bring to a boil, then simmer until cooked, occasionally mashing. Potatoes should be only slightly chunky. Sprinkle each serving with Cheddar cheese.
Cook each kind of pasta separately until done but still firm. Rinse and drain well. Mix two pastas together. Add Zesty Italian dressing. Toss and refrigerate overnight. If excess dressing remains in bowl next morning, drain off and reserve for additional recipes. Next day, add remaining ingredients. Yields 14 to 15 servings.
Brown hamburger, onion, celery and pepper until done. Drain off fat. Add tomatoes and macaroni. Simmer on low until done. Pour into baking dish and cover with Velveeta cheese. Bake in 350° oven until cheese is melted.
Mix margarine and sugar together, adding eggs. Add flour and sour cream and flavorings. Bake at 300° or 325° for 1 hour and 45 minutes to 2 hours.
Melt bark in microwave or over hot water in double boiler. Put remaining ingredients in a large bowl. Pour bark over; mix well. Drop by teaspoons onto waxed paper-lined cookie sheet.
Saute the hamburger in the butter until well separated and slightly browned. Add onion, celery and parsley; cook for 5 minutes longer. Add salt, pepper and chicken broth. Stir in rice and herbs. Cook over very low heat, covered, for 15 minutes or until rice is tender.
Mix stuffing, sage, melted butter and onion together. Put 1/2 on bottom of 13 x 9 x 2-inch buttered baking dish. Mix together soups (undiluted), pepper, mustard, lemon juice, peas and sour cream. Add chicken. Place on top of stuffing in casserole and put remaining stuffing on top. Sprinkle with almonds. Bake at 350° for 30 to 40 minutes. Must bubble. Watch for browning too quickly. Enjoy!
Prepare hamburger with taco seasoning according to package directions. Heat refried beans. Mix together cottage cheese, Monterey Jack cheese, chopped chiles, egg and seasonings. Microwave tortillas on HIGH for 30 to 45 seconds or until pliable. Place refried beans evenly on each tortilla; next place hamburger mixture on each tortilla, then Monterey Jack cheese filling on each tortilla. Roll the tortillas up in jellyroll fashion; place seam side down in an 11 3/4 x 7 1/2 x 1 3/4 inch baking dish. Cover with enchilada sauce. Microwave on HIGH for 10 to 12 minutes or until hot and bubbly. Sprinkle with cheddar cheese; microwave for an additional 1 to 2 minutes or until cheese is melted. Garnish with sour cream and green onions.
Mix Coke, chili sauce and soup mix. Place roast and cubed potatoes and carrots in roaster. Pour sauce mix over meat and vegetables. Bake at 350° for 1 1/2 to 2 hours or until done.
Heat oven to 450°. Melt butter in a 9 x 13-inch pan in the oven. Sift together the flour, sugar, baking powder and salt and combine these dry ingredients. Stir in milk with a fork, stirring just until dough clings together. (May not need complete cup.) Knead dough on floured board about 10 times. Roll dough into an 8 x 12-inch rectangle. With a floured knife, cut dough in half lengthwise, then cut dough into 16 strips from each half (total 32 strips). Dip each strip into melted butter in the 9 x 13-inch pan, coating all sides and lay strips close together in 2 rows in pan. Bake at 450° for 15 minutes.
Cook squash, onions and carrots in salted water. Cover until tender. Drain well. Add soup and sour cream. Melt butter and stir in dressing mix. Spread half of dressing mix in greased dish. Pour in squash mixture. Cover with remaining dressing mix. Bake at 375° for 45 minutes.
Cook on top of stove. Mix butter, sugar and milk. Cook 5 minutes at boiling. Take off stove. Mix vanilla, peanut butter and oatmeal. Drop on wax paper, one tablespoon at a time. Makes 2 dozen.
Cut cutlets into bite size pieces (easier if still partially frozen). Dip into beaten eggs. Shake cutlets in an equal crumb-cheese mixture (in a plastic bag). Pepper is optional. Saute coated cutlets in plenty of butter until golden brown. Remove chicken to casserole dish. Saute any and all vegetables in amount you desire in the same pan (I prefer just broccoli). Keep scraping bottom of pan. Add vegetables to chicken. Add 1/4 to 1/2 cup broth to chicken mixture. Stir everything together. Bake at 350° for 25 to 30 minutes, or until bubbly and golden brown. Serve with rice.
Dissolve gelatin with 1 cup of hot water. Add remaining ingredients. Chill. Serve on lettuce leaves.
Crush vanilla wafers in a food processor or in a bag and roll a rolling pin over the pan until wafers are crushed. Cream margarine and sugar together. Add eggs, 2 at a time. Add milk gradually and mix well. Place crushed wafers in a round or flat dish with sides, then stir in pecans and coconut in cream mixture and mix well, then pour on wafer crust. Bake at 325° for 1 hour or until done. Serve warm with ice cream or whipped topping.
Beat egg whites until stiff, save for later. Beat egg yolks and sugar together. Add melted butter and flour. Stir in milk and lemon juice. Cut rhubarb and place in the bottom of unbaked pie shell. Fold egg whites that have been beaten stiff into above mixture. Pour over rhubarb. Bake at 375° for 10 minutes and then at 350° for 25 minutes more. Use a 9-inch pan.
Grease baking dish with about 1 tablespoon butter. Put in 1/2 cup bread crumbs. Slice 4 apples on this. Cover with 1/2 cup bread crumbs, 1/2 teaspoon of cinnamon, 3/4 cup sugar, 1/2 teaspoon nutmeg and dot with 1 tablespoon of butter. Repeat with 4 apples, 1/2 cup bread crumbs, 3/4 cup sugar, 1 teaspoon cinnamon, 1 teaspoon nutmeg and dot with 1 tablespoon butter. Pour cup of water on top. Bake at 325° for 1 hour.
Mix first 6 ingredients until	well blended.	Fold in carefully remaining ingredients. Spoon by teaspoonful onto cookie sheet and then press down with fork. Bake at 325° for 10 to 12 minutes. Cool and store in an airtight container. Put piece of crumpled foil on top to keep cookies crispy.
Cream sugar and melted oleo. Beat in eggs, adding them one at a time. Stir in anise oil, lemon extract, vanilla and cinnamon. Add flour, one cup at a time. Stir in whiskey. Drop tablespoonful on hot pizzelle iron and cook for 30 to 40 seconds.
Brown meat. Drain; add peppers, onions and mushrooms. Mix. Pour into large casserole dish. Top with pizza sauce. Top with Mozzarella.
Brown beef in skillet; drain off fat. Add tomato sauce and remaining ingredients. Simmer for a few minutes until heated through. Serve with rice.
Fill quart jars with chopped cabbage, then add salt, vinegar and sugar. Pour enough boiling water to completely cover contents in the jar. Seal tightly.
Brown meats. Drain. Cut Velveeta into small chunks and add to meat. Stir until melted. Add soups. Mix well. Add picante sauce; stir. Can be put in crock-pot to keep warm.