HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown ground beef and drain off fat. Mix in all ingredients and pour into casserole dish. Bake at 400° for 45 minutes.
Mix well in a mixer the eggs, sugar, milk, vanilla and cinnamon. Serve cold with an ice cube.
Combine cottage cheese, Cool Whip, oranges and pineapple. Sprinkle in jello. Mix. Refrigerate.
Cook chicken and remove from bone; in 1/2 cup butter, cook onions, celery and bell peppers. Cook spaghetti; rinse and mix in soup, tomatoes, pimentos and 1 cup chicken broth. Stir in chicken and 1/2 package of grated cheese. Mix well and pour into 2 big casseroles. Sprinkle remaining cheese on top. Bake at 350° for 25 to 35 minutes.
Brown bacon; crumble and set aside. In bacon drippings, saute diced onions; drain off fat. Add dry mustard, salt, garlic powder, vinegar, brown sugar and molasses. Simmer, covered, for 20 minutes. Add all the drained beans. Bake for 2 hours at 250° or in a crock-pot for 4 to 5 hours until thick.
Fry tortillas in skillet until tortilla puffs up a little. On each tortilla sprinkle grated cheese, onion, chicken and sauce (sauce is cream of chicken soup mixed with milk and green chiles). Roll filled tortillas and place in casserole dish. Top with remaining grated cheese. Bake at 350° for 1 hour. To cook in crock pot: Leave tortillas flat. Layer tortillas, chicken, onion, sauce and cheese. After layering, top with more grated cheese. Cook 5 to 8 hours on low or 3 hours on high.
Heat oven to 400°. Saute onions in butter. Prepare mix per directions but use the corn for milk. Pour onions on top of mix. Sprinkle cheese on top the last 5 minutes. Bake 30 minutes in 9 x 9 pan.
Bring all ingredients to rolling boil. Boil for 10 minutes. Put in clean jars and seal. Makes 4 pints.
Combine first 4 ingredients and set aside. Combine butter and water in a large saucepan; bring to a boil. Remove from heat; stir in soda. Add flour mixture, stirring well. Stir in eggs, buttermilk and vanilla extract. Spoon into a greased and floured 13 x 9 x 2-inch pan. Bake at 350° for 30 minutes. Top with peppermint patties and bake 2 additional minutes. Gently spread melted candy over cake. Spread Chocolate Frosting over top.
Combine peanut butter with 1 or more of the next 5 ingredients. Stuff apples with about 2 tablespoons filling. Wrap in foil. These are great for camping, whole or sliced. Kids and grownups love them!
Crush the crackers to fine powder. Melt the marshmallows and margarine. Chip up pecans, cherries and raisins. Use the juice. Then mix it all by hand until blended evenly. Pack it all back in graham box and put in refrigerator. Eat next day, or month.
Cut and steam squash in 1/2 cup water and 1/4 cup sugar. Place squash, undrained, in a good size baking dish. Beat egg into milk and pour over squash. Saute onion in butter and add. Salt and pepper to taste. Mix in torn-up fresh bread to leave little liquid standing. Bake at 350° for 30 to 40 minutes. (Good substitute for stuffing.)
Combine the first 4 ingredients in a 2-quart saucepan. Cook over medium heat until thoroughly heated. Serve hot. Serve with cinnamon sticks, if desired. Yields 1 quart.
Cream butter, add sugar gradually and mix well. Add well beaten egg yolk, flavoring, and flour. Shape into balls about the size of a walnut. Dip in unbeaten egg whites, then in finely chopped nuts. Dent in center with a thimble. Place on baking sheet and bake at 350 degrees for five minutes; dent again. At Christmas, can put cherry in dent. Bake 12-15 minutes.
Spread cream cheese in the bottom of a casserole dish. Add chili beans. Top with Cheddar cheese. Microwave for about 5 minutes. Serve with nacho chips.
Combine sugar, cornstarch and cold water. Cook slowly until thick and clear. Stir in the strawberry gelatin. Arrange fresh strawberries on a cooled, baked pie crust. Pour mixture over strawberries. Chill in refrigerator several hours. Cover with whipped cream, if desired.
Mix ingredients as listed. Roll in balls; flatten with fork tines dipped in sugar or roll in balls. Bake in a 350° oven for 10 to 13 minutes. Remove from oven and top with Hershey Kisses while still hot.
Dissolve gelatin in hot water according to package directions. Melt cream cheese in hot gelatin. Set in refrigerator until it begins to thicken. Add pineapple and return to refrigerator. When gelatin mixture is almost set, fold in whipped topping. Add nuts. Put in mold or bowl and return to refrigerator until completely set.
Brown beef and onion in large pot. Stir in all other ingredients. Cook over medium heat until macaroni and vegetables are soft, about 20 to 30 minutes.
Cool squash and mash; saute onion and bell pepper in butter until tender. Mix with other ingredients reserving a small amount of cheese and cracker crumbs for garnish. Put in a greased 2-quart casserole. Garnish with cheese and cracker crumbs. Bake at 350° for 45 minutes uncovered.
Fry hamburg, pepper and onion. Drain. Mix vinegar, brown sugar and ketchup to hamburger mixture. Simmer 1 1/2 hours.
Mix milk, vinegar and mustard together, then add all other ingredients. Make the day before if needed.
Bake and cool 2 pie shells. Mix remaining ingredients and pour into 2 pie shells. Refrigerate or freeze.
Brown meat and onions together; drain. Cook noodles until tender. Layer meat, noodles, sauce and cheese. Layer again, making cheese the top layer. Cook at 350° for 20 to 25 minutes.
Preheat oven to 375°. Separate crescents into two rectangles. Place in an ungreased 13 x 9-inch pan. Press over bottom and 1/4 inch up on sides to form crust. Spread mixture over crust. Sprinkle with remaining ingredients. Bake until golden brown, 18 to 25 minutes. Cut into pieces and serve.
Mix cornstarch and water in approximately 2 to 1 ratio. You should be able to roll mixture into ball and then let drip through your fingers. Add food coloring, if desired. Store in tightly covered container in cool place.
Sift together flour, baking powder and salt. Stir in rolled oats and sugar. Cut in butter until crumbly. Put 2/3 of crumb mixture into a 9 x 13-inch pan. Spread with preserves; cover with remaining crumb mixture. Bake at 375° for about 35 minutes or until browned. Cool; cut in bars or squares.
Substitute mandarin oranges (juice included) instead of water. Prepare per directions on box.
In saucepan, cook bacon until crisp. Remove and crumble. Cook onion with basil in drippings until tender. Add remaining ingredients. Heat. Stir and garnish with bacon. Makes about 2 1/2 cups.
Mix all ingredients well. Bake at 350° for 30 to 40 minutes.
In a bowl, mix honey, mustard and soy sauce. Spread honey mix to chicken breast. Sprinkle sesame seed to chicken. Broil chicken for about 15 minutes or until done.
Scald milk in top part of double boiler. Combine cornstarch, sugar and salt; blend thoroughly. Pour part of the milk over dry ingredients, stirring constantly. Gradually add all the milk. Return to double boiler; cook, stirring until thickened. Beat egg yolks. Add a little of the hot mixture from the double boiler; mix. Put this in double boiler with rest of hot mixture; cook 2 minutes longer. Remove from heat. Add lemon juice, rind and butter; stir until smooth. Cool. Fold in the egg white which has been beaten stiff. Pour into pie shell. Top with meringue. Bake at 325° for 15 minutes, or until lightly browned.
Cream butter and shortening; add sugar, beating well at medium speed. Add eggs, one at a time. Combine flour, baking powder and salt; add to creamed mixture alternating with milk. Stir in flavorings. Pour into greased and floured tube pan. Bake at 325° for 1 1/2 hours. Cool in pan 10 minutes; remove and cool on a wire rack. Spoon hot glaze over warm cake.
Mix cocoa in flour. Mix 2 teaspoons of buttermilk with red food coloring. Mix sugar, eggs and oil. Add red mix. Alternate flour and buttermilk and mix well. Fold in soda and vinegar. Pour in three 8-inch cake pans or one 9 x 13-inch sheet cake pan lined with wax paper. Bake at 350° for 20 to 25 minutes (40 minutes for sheet cake).
Bring water, sugar and cornstarch to a boil. Cool until thick and clear. Add cool jello. Fill crust with frozen berries. Pour jello over top.
Cook macaroni. Cut up tomatoes. In a 10-inch skillet, stir together undrained tomatoes, tomato sauce, mushrooms, green pepper, sugar, Italian seasoning and pepper. Bring to a boil. Reduce heat. Simmer, covered, for 10 minutes, stirring occasionally.
Lightly saute the garlic and onion in the oil. Remove the pieces of garlic. Add tomato; cover and simmer until soft. Arrange the beans on top of the tomato; salt and pepper. Cover and simmer for 10 minutes. Add basil. Beat the egg slightly and pour over the beans. Toss until egg is cooked and blended throughout.
Wrap bacon around chicken. Place in Pyrex dish on bed of chipped beef (2 or 3 pieces). Mix soup and sour cream. Pour over chicken. Bake at 275° for 3 hours, uncovered.
Preheat oven to 350°. Mix all ingredients except cinnamon sugar mixture. Mix well for about 5 minutes. Grease Bundt pan liberally with margarine and coat sides with some of cinnamon sugar mixture (enough to coat). Pour 1/2 of batter in pan. Sprinkle with rest of cinnamon sugar mix. Pour remaining batter into pan. Bake 50 to 55 minutes. Leave in pan 15 minutes to cool.
In a small bowl, combine tomato sauce, brown sugar and mustard; set aside. In a large bowl, combine eggs, Lipton soup mix, herb stuffing mix, bell pepper, ground meat, salt and pepper. Add half of tomato sauce mixture and stir thoroughly. Place meat mixture in ring mold or 2-quart microwave-proof round casserole dish. Pour remaining tomato sauce over top of meat. Cook, uncovered, on High for 12 to 14 minutes. Let stand, covered, for 5 to 10 minutes before serving. Great!
Mix meat, tomato soup, onion juice and Worcestershire sauce. Form into 1 large or 2 small balls. Put in foil and refrigerate. Remove and ice with onion dip or cream cheese, softened. Cover with sliced olives. Spread on crackers.
Mix butter, egg, vanilla, flour and sugars; bake in an ungreased 13 x 7-inch pan at 375° for 12 minutes.
Pre-mix flour, cinnamon and parsley in small container. Sprinkle chicken with salt and pepper. Melt butter in frying pan; add chicken and brown on both sides. Remove from pan. Add pre-mixed ingredients to the frying pan, along with the garlic. Stir chicken in slowly, then add orange juice. Stir well; bring to a boil. Then reduce heat to medium; cover and simmer for 50 minutes. Add mandarin oranges and simmer 10 minutes more.
Wrap 1 slice bacon diagonally around each bread stick, overlapping edges. Roll in cheese. Arrange on ridged microwave tray. Microwave for 7 to 8 minutes or until bacon is done to taste. Roll in cheese. Cool to room temperature. Makes 16 servings.
Combine in blender until thick and smooth. Store in refrigerator. Makes 1 1/4 cups or is equal to 14-ounce can. Can be thinned with a few drops of water if it gets too thick in refrigerator.
Mix together all ingredients, except cheese. Pour half the mixture in well-greased pan and sprinkle with cheese. Add other half of mixture. Bake at 375° for 45 minutes.
Rinse,	and drain the Ranch Style beans. Assemble the salad and pour on the Catalina dressing.	Good!
Grease 13 x 9 x 2-inch baking pan. Melt butter and remove from heat. Add sugar. Stir until blended. Add the flour and pecans. Spread in pan, bake at 350° for 20 to 25 minutes. Cut in bars while warm.
Spread pie filling in 9-inch pan. Cut butter into dry muffin or cake mix to form crumbs. Sprinkle over cherry mixture. Bake in preheated oven at 350° for about 1 hour. Makes 9 servings.
Mix all ingredients. If it isn't moist enough, add more mayonnaise. Cover tightly and refrigerate. Serve cold on lettuce.
Mix all ingredients until thin. Place cleaned shrimp, split up back and deveined, in the mixture. Remove 1 at a time; roll in corn meal. Drop in hot cooking oil. Cook to light brown.
Melt shortening and cool. Sift flour, baking powder, salt and sugar. Combine dates and nuts with flour mixture. Beat eggs until light and add to cooled melted shortening. Add this to flour/date mixture and mix well. Bake in a well-greased 9 x 9-inch pan at 350° for 30 minutes.
Sift together flour, baking powder and salt. Melt butter or oleo and butterscotch morsels in top of double boiler. Remove from heat and stir in brown sugar. Add eggs and vanilla. Blend dry ingredients into mixture and add walnuts if desired. Put into greased pan and bake at 350° for 20 to 25 minutes.
Mix well and add to starter. Allow to stand out of refrigerator all day. At end of day, take out 1 cup of starter to use in making bread. Return remaining starter to refrigerator for 3 to 5 days. Feed again and make bread. If not making bread, give to a friend or throw away 1 cup starter every 3 to 5 days.
Heat oven to 350°. Cook meat with onion and garlic until no longer pink; drain. Add beans, pepper, tomato sauce, taco sauce, salt and oregano; simmer 10 minutes. Spoon 1 cup meat mixture evenly on bottom of 13 x 9-inch baking dish. Layer tortillas over sauce; top with remaining meat mixture. Sprinkle with 1 cup cheese. Cover with remaining tortillas and meat mixture. Cover tightly with foil. Bake 20 minutes; uncover. Sprinkle with cheese and bake 5 minutes longer. Garnish with sour cream.
Grease a 9 x 13-inch baking dish. Arrange half the tomatoes on the bottom. Arrange half the zucchini over tomatoes and sprinkle with 1/2 teaspoon salt.
Beat the cottage cheese and Blue cheese at highest speed of mixer until fairly smooth. Beat in onion, Worcestershire sauce and lemon juice. Gently fold in sour cream. Cover and chill. Serve with crackers or vegetable "dippers." Dip may also be used as a salad dressing or served on baking potatoes.
Combine sugar, cornstarch and boiling water in saucepan and cook until clear. Stir constantly to prevent scorching. Remove from heat and stir in jello; let cool. Pour over strawberries arranged in a baked pie shell and refrigerate until filling is firm, approximately 1 hour.
Cream butter. Add honey, vanilla, bourbon, salt and spices. Blend well. Add fruits, nuts and raisins. Stir graham crackers into mixture. Pack into loaf pans with wax paper lined. Cover with foil. Refrigerate 7 days before Christmas.
Blend cream cheese and flavoring. Mix in sugar to consistency of pie dough. Divide into pieces for as many colors needed. Add color (use toothpick or dropper). Knead dough and make small balls. Dip balls into sugar and press into molds. Air dry on wax paper several hours. Makes approximately 165 mints.
Soak deer meat 2 to 4 hours in ice cold salt water. Preheat oven to 225°. Place meat in small roasting pan with a good tight fitting lid. Pour 1/3 to 1/2 package of onion soup dip mix onto the meat. Add 1/4 cup water. Seal foil on roaster pan. Place lid over foil to insure holding steam in. Allow to bake 3 to 4 hours. Slice and serve.
Mix sugar, pecans, butter, flour and oatmeal well and place on cookie sheet. Bake 15 minutes at 400°. Crumble mixture while still hot (use fork). Place 1/2 of mixture in a 9 x 13-inch lightly buttered baking dish. (Set aside remaining mixture.) Pat down in dish and let cool completely.
Peel and slice potatoes (thin). Cook in small amount of shortening until brown. Add onion, then stir in eggs. Warm tortillas and fill with egg/potato mixture.
Combine brandy and beans in a jar with a tight fitting lid. Let stand 3 months shaking 3 times a week.
Preheat oven to 350°. Melt margarine in 13 x 9-inch pan. Sprinkle crumbs over margarine. Pour sweetened condensed milk over crumbs. Top with remaining ingredients. Press down. Bake 25 to 30 minutes. Cool and cut into bars. Store loosely covered at room temperature.
Cream shortening and sugar. Add eggs. Mix flour, soda and cream of tartar well. Add to egg mixture. Mix well. Roll out in 1-inch balls. Roll balls in the sugar-cinnamon mixture. Bake at 400° for 8 minutes.
Sift the first 5 ingredients into bowl. Work in oleo (2 soft sticks) as you do for pie crust. In small bowl, beat eggs with fork slightly. Add buttermilk, vanilla and lemon extract to eggs. Add this mixture to flour and oleo mixture. Blend well. Dough will be sticky. Refrigerate at least 3 hours or overnight. Roll out on floured board. Flour rolling pin. Cut with floured cutter. Sprinkle cookies with sugar before baking at 400° for 12 to 15 minutes depending on thickness of cookie. Use large cookie cutter. Serve with butter or jam.
Mix above ingredients (except crescent rolls) in a small bowl. Open crescent rolls to make 4 rectangles. Spread mixture of ingredients onto each triangle. Jelly roll the rectangles. Slice 1/4-inch section from rolled ends. Brush the top with beaten egg, bake for 10 minutes at 375°.
Combine first 5 ingredients in a large bowl; stir well. Combine buttermilk and oil; add to dry ingredients. Stir with a fork just until dry ingredients are moistened. Turn dough out onto a lightly floured surface and knead lightly 3 to 4 times. Roll dough to 1/2-inch thickness; cut into rounds with a 1 1/2-inch biscuit cutter. Place biscuits on an ungreased baking sheet; lightly coat tops of biscuits with cooking spray. Bake at 400° for 15 minutes.
Fill crock-pot with apples. Cook 18 hours on slow. Do not lift lid. Put the cooked apples through food mill if a smooth consistency is desired. Put apples back in crock-pot. Add sugar, cloves and cinnamon. Cook 4 more hours. Jar as usual. Yield: about 2 quarts.
Cook first 4 ingredients for 20 minutes. Add potatoes and vegetables; cook 30 minutes longer. Add cheese and soup. Simmer until cheese is melted.
Combine all ingredients and mix well. Use 1/4 cup of mixture in place of 1 egg. Yield: 1/2 cup. Per serving (1/4 cup): calories, 100; fat, 6 g; sodium, 0; cholesterol, 0. Use 1/4 cup to replace each whole egg in most recipes. In recipes calling for up to 2 egg yolks, use 1/4 cup per yolk. Once made, refrigerate and use in 7 days.
Combine and sift flour, soda and salt. Cream butter or margarine. Add sugar, egg and vanilla. Mix until smooth and creamy. Stir in dry ingredients. Blend in chopped candy bars and pecans.
Simmer meat, tomatoes and seasonings 2 hours. Add spaghetti, which has been cooked. Let simmer for 1/2 hour and serve with grated cheese.
Combine crumbs, walnuts, 2 tablespoons sugar and oleo; mix well. Firmly press mixture into bottom and sides of an 8-inch spring-form pan. Break candy into several pieces; melt in double boiler or microwave. Set aside. Beat cream cheese with electric mixer until light and fluffy. Combine 3/4 cup sugar, cocoa and salt; gradually add to cream cheese, mixing well. Add eggs, one at a time, beating well after each addition. Add melted chocolate; beat until blended. Stir in sour cream and vanilla, blending well. Pour into prepared pan. Bake at 325° for 40 minutes. Turn off oven; let cheesecake stand in closed oven 30 minutes. Let cool at room temperature, then chill. Remove sides of spring-form pan; spread Sour Cream Topping and sprinkle with walnuts. Yield: 1 (8-inch) cheesecake.
Mix grape juice and tapioca together. Let stand 10 to 20 minutes. Put on low heat, stirring constantly until it comes to a rolling boil. Take off heat and let stand for 10 minutes. Add Equal sweetener. Makes 1 pint.
Melt margarine in large skillet over medium heat. Saute onion and mushrooms until onion is transparent. Stir in soup, milk, turkey and spaghetti. Cook until heated throughout. Spoon into 1 1/2-quart baking dish. Sprinkle with cheese. Heat under broiler just until cheese is browned, about 2 to 3 minutes. Makes 6 servings.
In saucepan, combine water, cinnamon sticks and cloves and bring to a boil. Remove from heat and let stand for 5 minutes. Chill overnight or at least a few hours; strain.
Take vanilla, 1/4 cup strawberry juice, sugar and cream cheese and blend until smooth. Stir into whipped cream and strawberries. Put into shell.
Drain cherries and pineapple well. Place fruit in buttered 12 x 7 1/2 x 1 1/2-inch baking dish. Spread dry cake mix evenly over fruit. Sprinkle with pecans and drizzle with melted butter. Bake at 350° for 40 to 50 minutes or until top is golden brown. Serve warm with ice cream or whipped cream.
Cook potatoes in enough water to barely cover until tender, about 10 to 15 minutes. In saucepan, cook onion in butter until tender, but not brown. Blend in flour, salt and pepper. Add milk and potatoes, undrained. Cook and stir until mixture thickens. Add ham and cheese; stir to melt cheese. Makes a large pot of soup.
Melt butter. Stir in Karo syrup and sugar. Boil for 13 minutes on medium heat. Add vanilla. Stir and pour over corn. Stir until corn is well coated.
Cook chicken breasts at 300° for 45 minutes. Partially cook broccoli spears. Mix together soup, Miracle Whip, curry and lemon juice. Drain broccoli. Place broccoli, side by side, on bottom of baking dish or pan. Place cooked chicken on top of broccoli. Spoon soup mixture on top. Sprinkle with cheese. Bake at 300° for 45 minutes to 1 hour.
Roll cheese inside ham. Roll this inside chicken breasts and secure with toothpicks. Roll chicken in flour and paprika. Brown all sides of chicken in butter on medium heat. Add prepared bouillon or broth and wine. Cover and simmer for 30 minutes or low heat. Remove chicken from pan and place on plate. Remove toothpicks. In a separate bowl mix cream and cornstarch. Add mixture to drippings in pan. Stir constantly on medium heat until thick. Pour gravy over chicken and serve.
Sift flour, sugar and salt together. Cut in butter and set aside. Peel and slice peaches (about 4 cups). Arrange peaches in 8-inch square baking dish and sprinkle flour mixture evenly over peaches. Dust with cinnamon. Bake at 400° for 30 to 40 minutes. Delicious served warm with ice cream.
Place all ingredients in a mixing bowl. Beat with beater until well blended. Pour batter into cake pan or cupcake tin. Bake at 350° for 20 to 25 minutes.
Combine ground beef, onion, eggs, bread crumbs, milk, salt, pepper, allspice, nutmeg, brown sugar and caraway seed. Use a teaspoon to form balls. Cook the balls in the butter in a frying pan. Remove balls. Add the bouillon, flour and water to the pan and stir until thick. Put the balls back in, cook for 20 minutes and serve immediately. Makes a lot, 36 meatballs.
Peel eggs; cut in half lengthwise. Remove egg yolk; put in bowl with mayonnaise, vinegar, Worcestershire sauce and dry mustard. Mix on high speed until smooth enough. Spoon egg mixture into egg whites. Now here comes the "turn over" part; if taking these yummies for pot luck, make sure if you transport in anything other than a special devil egg container, then you "turn over" the now upside down eggs. (It happens every time to me!)
Slice the steak across the grain in 1/2-inch strips. Saute the onion and garlic in margarine until tender. Add steak and mushrooms. Cook, stirring constantly, until steak is browned. Add wine. Cover and simmer 10 minutes. Dissolve cornstarch in broth. Stir into beef mixture. Cook, stirring constantly, until smooth and thickened. Remove from heat. Stir in pepper, dill weed and yogurt. Toss parsley with noodles. Contains 291 calories and 110 mg. cholesterol.
Bake chicken with lime juice and dill weed at 350° temperature for 30 minutes. Take out and sprinkle diced green pepper over chicken. Pour over creamy cucumber salad dressing generously. Return to oven for 15 minutes more. Delicious!
Mix cake mix according to directions and bake in two 9-inch greased and floured round cake pans. Let cake cool and then split each layer in half. Mix remaining ingredients and spread this mixture between layers and on top and sides of cake and place in air tight container for three days in refrigerator. Cake can be eaten immediately, but it is recommended that it set 3 days in the refrigerator.
Mix together and refrigerate. Can also do with pineapple, peaches and strawberries.
Mix ingredients together and pour into 13 x 9-inch pan. Cover tightly with foil. Set pan into larger pan with 1 to 2-inches of water. Bake at 200° to 225° for 1 1/2 hours, or until set. Serve with fruit (peaches, strawberries, blueberries, etc.). Good cold or warm.