HumbleIntelligence/food-ner-1-Million huggingface dataset:
Line bottom and sides of baking dish with hamburger. Put layer of chopped onion and chopped mango (green pepper) and layer of cheese. Pour can of cream of mushroom soup over cheese, then top with Tater Tots. Bake in 350° oven, uncovered, about an hour.
Have all ingredients room temperature. Melt margarine and set aside to cool. Place both cheeses in large mixing bowl and beat at high speed. Gradually beat in sugar, eggs and vanilla. Mix flour and cornstarch; add to mixture. Add cooled margarine and sour cream. Pour into greased 9-inch spring-form pan. Bake 1 hour and 10 minutes at 325°. Cake should be light brown. Turn off oven. Let cake sit in oven 2 hours. Remove from oven and cool 2 hours. Refrigerate for at least 3 hours. Remove sides of pan and cover.
Melt margarine in a 9 x 13-inch pan. Mix flour, sugar, salt, baking powder and milk. Spoon over melted margarine. Top with fruit. Bake at 350° for 1 hour or until done.
Scald milk; add oleo, 1/4 cup sugar, salt and stir. Cool to lukewarm. Measure water and add yeast.	Stir. Add to milk and stir in egg, then flour, cup by cup. Knead and put in bowl. Let raise. Divide into 2 loaves, roll out and spread with 1/2 cup sugar and 1 teaspoon cinnamon. Roll up and put in bread pan and let rise. Bake in 350° oven for 40 minutes. Frost with powdered sugar frosting while still warm.
Mix orange jello, tapioca pudding and vanilla pudding all together with cold water. Cook until thick at a full, rolling boil. Cool. Then add mandarin oranges and Cool Whip. Add miniature marshmallows and pineapple chunks.
To prepare crust, combine crumbs and butter. Press into a 9-inch pie pan. Bake at 375° for 8 minutes. Cool completely on a rack.
Combine cooked macaroni, broccoli, celery, carrots, onion and green pepper in a large bowl.
Crumble biscuits in pan. Pour sugar, cocoa and milk over this to moisten crumbs well. Let set 5 to 10 minutes. Add eggs, melted butter, vanilla and flour and mix well. Add more milk, if needed. Pour into well-greased pan and bake at 450° until done.
Mix oil and sugar. Add eggs and beat well. Add flour, soda and salt to oil mixture. Stir in vanilla, apples, coconut and pecans. Mix well. Spoon batter into a greased 9-inch tube pan. Bake at 325° for 1 hour and 20 minutes or until it tests done.
Cook bow tie according to package. Melt 1 stick oleo and pour into 9 x 13-inch pan. Add noodles and stir. Peel and cook potatoes. Whip together with 3/4 pound Velveeta cheese, 1/2 stick oleo and a little milk. Saute onion in 1/2 stick oleo. Layer noodles, potatoes and onion. Top with 1/4 pound Velveeta. Bake for 30 minutes at 350°.
Heat milk and sugar. Stir. Break in macaroons. Add cornstarch, stirring constantly. Remove from fire and add almond flavoring. Serve cold with whipped cream or any plain sauce.
Spray baking rack and place on a baking sheet. Combine corn flake crumbs and cheese. Cut chicken into finger size pieces. Dip into milk, then roll in crumbs, coating completely. Place on rack. Bake at 375° for 8 to 12 minutes until golden and cooked through. Makes 4 servings.
Melt chocolate and butter. Add dry ingredients. Mix well. Beat in eggs one at a time. Mix in nuts and chips and vanilla. Bake at 350° in rectangle greased pan. Cut in squares after about 10 minutes out of oven.
Cook the frozen spinach and drain well. Then combine all the ingredients together. Chill. Serve with raw vegetables or crackers.
Mix together and place on low heat, stirring until smooth. Cut wieners in bite size pieces and heat thoroughly in mixture (do not boil). Serve hot from chafing dish. Yields sauce for 1 pound of wieners (you may save sauce in refrigerator, reheat and use again). Try this for something different and to please the men.
In a large bowl, layer ingredients as follows: wheat on bottom (dry), tomatoes, cumin and salt, lemon juice, cucumbers, onions and chopped parsley. Cover with Saran Wrap and refrigerate at least 3 hours, preferably overnight. Before serving, add olive oil and mix thoroughly.
Melt one stick of oleo and mix with crumbs. Spread evenly into a 9 x 13-inch dish. Beat together for no less than 15 minutes the eggs, sugar and remaining 2 sticks of oleo. Spoon mixture over the crumb layer and arrange sliced bananas over the top. The next layer is drained crushed pineapple, then the Cool Whip. Sprinkle with chopped nuts and decorate with cherries. Place in refrigerator overnight.
Cut broccoli and cauliflower into bite-size pieces. Add onion. Then coat with following dressing.
Mix together. Put on buns. Wrap in foil and freeze. From freezer to oven. Turn oven to 350° and heat approximately 20 minutes.
Brown chicken chunks in oil. Add soy sauce. Add mixed vegetables and water chestnuts with all juice. Add water. Bring to a boil; add broccoli and egg noodles. Add more soy sauce if you like and cook until noodles are done. If you need more water, go ahead.
Combine first 5 ingredients; divide in half. Shape each portion into a ball and roll in pecans. Cover and chill. Serve with shortbread cookies and gingersnaps or apple and pear slices. Yield: 2 (4-inch) cheese balls.
Soak bread crumbs in part of liquid. Fry onions and celery in oil or fat until brown. Beat eggs and combine rest of ingredients. Add remainder of milk. Potato water is real good to mix with the milk also. Mix well. Bake in a greased 9 x 13-inch pan at 350° for 45 minutes to 1 hour.
Spread cream cheese in 9 x 13 pan. Spread canned chili as next layer. Top with shredded Cheddar cheese. Bake at 350° for 20 minutes or until cheese is melted. Serve hot with chips on the side. Spoon dip onto chips or scoop!
Mix together. Spread between 3 dozen buns (4 dozen party buns). Wrap in foil and toast in 400° oven about 20 minutes. May be made ahead and frozen.
In large bowl, combine cake mix, water, oil and eggs at low speed until moistened. Beat 2 minutes, at high speed; place ice cream cones in muffin tins or onto jelly roll pan. Fill cones 1/2 full with batter. Bake 20 to 25 minutes at 350° or until cake springs up when touched in center. Decorate as desired with assorted candies.
Combine brown sugar, flour and nutmeg in bowl. Stir in margarine until crumbly. Mix in pecans; arrange yams and peaches in 1-quart casserole. Sprinkle with crumb mixture. Bake at 350° for 30 minutes. Sprinkle marshmallows over yams. Bake until marshmallows are golden brown.
Have butter, sour cream and eggs at room temperature. Sift together, flour and soda. Cream butter and sugar well. Add eggs one at a time. Mix well on low to medium speed. Add vanilla and almond. Beginning with flour, alternately add flour and cream cheese to mixture. Pour into greased and floured pan and bake at 325° for one hour or slightly longer. May spray pan with Bakers Secret instead of greasing.
Crumble first 4 ingredients with pie fork. Stir yeast into flour and sour cream (you can whip cream). Add 1 egg and vanilla. Knead the bread dough. Cover with a damp cloth and chill for 2+ hours.
Brown ground beef; drain excess fat. Add tomato sauce, water and seasonings; stir. Add noodles; bring to boil in deep skillet or large saucepan. Turn down heat to fast simmer; let cook until sauce thickens and most of the water is absorbed into the noodles. Stir in Mozzarella. Serves 4 to 6.
In a large skillet, combine onion, garlic and ground beef. Cook until beef is browned and onion is tender. Stir in ingredients, except spaghetti. Bring to a boil, reduce heat and simmer, uncovered, for 20 minutes, stirring occasionally. Drain. Serve meat sauce over hot spaghetti. Refrigerate leftovers. Makes 4 servings.
Melt butter in baking dish. Mix flour, sugar, water and vanilla together until very smooth. Pour mixture over butter. Drain peaches and spoon over top of mixture. Sprinkle with cinnamon and bake at 350° until brown on top. Serve with vanilla ice cream and sprinkle with cinnamon and sugar.
Bring water and sugar to a boil and let cool. Blend cream of coconut with lemonade in blender to mix together. Mix all and freeze. Stir a few times while freezing. Add 7-Up to serve.
Roll beef tips or stew meat in flour and brown in a small amount of oil. Cool, put into crock-pot sprayed with Pam, add 1 package brown gravy for each 1 pound of beef. Increase water by 2 cups for each package of gravy. Cook on low for 8 to 10 hours. Salt to taste.
Roll chops in flour to which salt and pepper have been added. Brown chops and place in greased casserole dish. Mix all other ingredients, stir well and pour over chops. Bake at 350° for 30 minutes.
Bring first 3 ingredients to boil, stirring constantly. Remove from heat. Add peanut butter and vanilla. When well blended, add Rice Krispies. Spoon onto cookie sheet covered by wax paper. Refrigerate to set. Store in covered container.
Sprinkle garlic powder, salt and cloves on layered sliced onions, green pepper, zucchini, eggplant and quartered tomatoes. Salt and pepper top layer. Cover and cook on medium heat for 20 minutes. Take off lid and cook off all juice.
Cream margarine and sugar; add eggs. Fold in sour cream and vanilla. Add baking powder, salt and flour. Fold in berries. Now combine brown sugar, cinnamon and nuts. Pour 1/3 of cake batter into greased and floured tube pan, then sprinkle brown sugar mixture. Add last of cake batter. Now take a knife and lightly swirl or cut through cake mixture. Bake at 350° for 60 minutes.
Pour water over jello and sugar; stir until dissolved. Place frozen raspberries in hot mixture to chill fast. Pour over next layer and chill until firm. Ice with large container of Cool Whip. Sprinkle with crumbs. Chill overnight.
Mix all the above except the bread and let marinate overnight in refrigerator. Leave bread out, uncovered, one day to harden. Slice top off as a lid. Take out the insides of the loaf in bite size pieces. Toast and use as dippers. Put mixture in bread bowl just before serving and arrange dippers or crackers around sides.
Grease and flour tube cake pan. Blend together oil, margarine and sugar. Beat in eggs one at a time. Add flour alternately with milk. Add salt and flavorings. Put in a cold oven to bake at 325° for 45 minutes, then increase temperature to 350° for 45 minutes.
In medium bowl, mix cornmeal, sugar and salt. Slowly stir in boiling water. Cover and let set for 10 minutes. Add egg, milk, butter and flour. Cook on hot griddle like pancakes.
Combine all ingredients and serve with tortilla chips. Optional: crumbled bacon and/or tomato bits.
Preheat oven to 350°. Coat a 9 x 9-inch baking dish with butter. Place apple slices in a large bowl. Sprinkle with sugar, 1 tablespoon flour and 1/2 teaspoon cinnamon. Toss to coat, then pour into baking dish. In a medium bowl, mix butter, remaining 1/4 cup plus 1 tablespoon flour, brown sugar, remaining 1 teaspoon cinnamon and nutmeg until crumbly. Stir in oats. Sprinkle over apples, making sure edges are coated. Bake 40 to 45 minutes until apples are tender. Serve with evaporated milk. Makes 6 servings.
Slice the banana. Mix with the milk and peanut butter in a blender. Makes 6 small servings.
Combine 2 2/3 cups coconut with butter. Press evenly into 9-inch crust. Bake at 300° for 15 to 20 minutes, until brown. Cool.
Combine together Crisco, boiling water, sugar, Bran Buds and salt. Add to Crisco mixture the lukewarm water and yeast. Add to mixture the eggs and 1/2 flour; beat until light. Add remaining flour, more if needed. Let rise until doubled. Knead. Place in 2 well-greased loaf pans and let rise. Bake at 325° for 1 hour.
Prepare long sheet cake as directed. Leave in pan. Boil sugar and milk. Prick holes in cake. Gradually pour sugar and milk solution all over cake. Refrigerate 3 or more days. When ready to serve, top with Cool Whip and coconut.
Cut each cheese in half. Place one half on top of each cutlet. Starting with a short end, tightly roll up cutlets, jelly roll style. Tie securely with string. On waxed paper, combine flour and pepper. Mix well. Add cutlets, tossed gently to coat.
Slowly cook onions and garlic in oil 5 minutes. Add hamburg; cook, stirring occasionally, until meat loses red color. Stir in salt, pepper and tomatoes (put tomatoes through sieve or squash with hands.) Simmer covered 30 minutes. Add chili powder and water. Start oven to 325°. Break half of uncooked spaghetti in greased casserole. Pour half of sauce over spaghetti. Sprinkle with half of cheese. Break in rest of spaghetti; add rest of sauce and sprinkle with remainder of cheese. Bake covered 35 minutes. Uncover; bake 15 minutes longer or until brown.
Combine first 6 ingredients. Cut 3 (2 1/4-inch) circles from each tortilla using a biscuit cutter. Dip tortillas in water; drain on paper towels. Place rounds in a single layer on an ungreased baking sheet. Bake at 350° for 10 minutes or until chips are crisp and begin to brown. Remove from oven and let cool. Spoon 2 teaspoons vegetable mixture on each tortilla chip; divide cheese evenly among chips. Broil 6 inches from heat 1 minute or until cheese melts. Yields 26 appetizers.
*Found in the kosher food section of many supermarkets; lemon juice may also be used.
Roll beef cubes in the flour and brown in kettle. Cover with the water and add the seasonings. Bring to a boil and simmer over low heat until tender. Add the carrots, potatoes, onions and more water, if needed, and cook over medium heat until vegetables are done (about 1 hour).
Combine graham cracker crumbs, 1/4 cup sugar and melted butter. Press firmly into bottom of 13 x 9-inch pan. Beat cream cheese with 1/4 cup sugar and 2 tablespoons milk until smooth. Fold in half the whipped topping. Spread over crust. Prepare pudding as directed on package, using 3 1/2 cups milk. Pour over cream cheese layer. Chill several hours or overnight. Spread remaining whipped topping over pudding. Garnish with mini chocolate chips.
Combine peanut butter, topping and ice cream; stir until blended. Spoon into crust and freeze at least 8 hours. Serve garnished with additional topping.
Mix yolks with sugar; add nuts, unbleached and ground fine. Beat egg whites and fold into other ingredients. Drop by teaspoon onto greased pans and bake in slow oven (250°) for 1/2 hour or until crisp.
Cut chicken into 1/2-inch pieces; brown in oil. Add onion and garlic. Cook 10 minutes; add carrots and green pepper. Combine all other ingredients, including the can of pineapple and juice. Cover and simmer 10 or more minutes. Serve over Minute rice.
Grease cookie sheet. Heat margarine until melted, (set aside). Stir flour, 2 tablespoons sugar, baking powder and salt in a medium bowl. Stir in milk and 3 tablespoons of the melted margarine until dough forms. Sprinkle a surface lightly with flour, turn dough onto surface. Knead 10 times. Roll dough with a rolling pin or pat with hands into a rectangle 9 x 5-inches. Brush with remaining melted margarine, using a pastry brush. Sprinkle with mixture of 3 tablespoons sugar and the cinnamon. Roll dough up tightly, beginning at narrow end. Pinch edge of dough into roll to seal. Cut into 4 equal pieces with sharp knife. Place cut sides up on cookie sheet. Pat each into a 6-inch circle. Sprinkle with more sugar and bake at 425° for 8 to 10 minutes. Immediately remove from cookie sheet with spatula. Let cool on wire rack. Makes 4 Elephant Ears.
Cream oleo, sugar and eggs together. Add rest of ingredients, adding apples last. Add cinnamon and nuts, if desired.
Mix together first 4 ingredients. Sift together next 4 ingredients and add. Fold in carrots, pineapple and nutmeats. Pour into buttered bread pans. Bake 1 hour and 15 minutes at 325°.
Scald milk in heavy saucepan over medium heat. Combine dry ingredients and add milk gradually, stirring until smooth. Return to saucepan and cook, stirring until hot and mixture is beginning to thicken. Add small amount of hot mixture into egg yolks and stir. Add egg yolks to remaining mixture in saucepan. Cook for 2 minutes over low heat or until mixture is very thick, stirring constantly. Remove from heat and add butter and vanilla. Pour into pastry shells and add meringue and bake.
Cream margarine and sugar together. Add eggs and beat. Add mashed bananas and vanilla. Mix dry ingredients. Add to banana mixture. Add nuts. Bake in loaf pan at 350° for about 1 hour.
Grease baking dish. Layer chicken, Swiss cheese, soup and Stove Top stuffing mix. Bake at 350° for 1 hour.
Preheat oven to 350°. Scrub potatoes; arrange on a baking sheet and bake 45 minutes until tender; remove from oven. While potatoes cook, in a small bowl, combine the ham, mushrooms, bacon, cream cheese and 1/2 cup Cheddar cheese. Let potatoes cool 15 minutes or until you can handle them. Slice 1/4 off the top of potato; scoop out a few teaspoons of flesh. Fill cavity of each potato with the cream cheese mixture; sprinkle tops of potatoes with remaining Cheddar cheese. Put back in oven to warm, approximately 10 to 15 minutes. Serve with dollops of sour cream. Makes 10 to 15 servings.
Grease or spray 9 x 13-inch pan with Pam. Line pan with rolls to make crust. Peel and slice tomatoes. Place on crust. Add salt and pepper. Saute onion, pepper and mushrooms in oil until tender. Pour over tomatoes. Mix mayo and cheese and put on top. Bake at 325° for 45 minutes.
Pound breasts between sheets of plastic until flat. Combine remaining ingredients in an unbreakable container with a tight lid that is large enough to hold all the chicken. Toss or spread marinade over chicken, coating both sides. Refrigerate, tossing occasionally. Cook over hot coals or grill for about 2 minutes. Turn and cook another 2 minutes, until done.
Boil macaroni until done. Pour into 9 x 13-inch casserole dish. Pour chili on top. Then sprinkle cheese on top of that. Top with crushed Fritos. Bake about 20 minutes.
Sift together flour, baking powder and salt. Melt shortening; add sugar. Stir and let cool slightly. Add eggs, one at a time, beating well. Add dry ingredients. Add water, then nuts and chocolate chips. Pour into a 16 1/2 x 10-inch greased pan; spread evenly. Bake at 350° for about 25 minutes. Cut into finger length bars an inch wide, when slightly cooled. Very good!
*Do not use a Jack 'O Lantern pumpkin. Use fresh spices and firm pumpkin.
Soak gelatin in cold water for 5 minutes; dissolve over boiling water. Add lemon juice, sugar and all fruits. Stir gently. Chill until thickened. Fold in mayonnaise and whipped cream. Spoon into your favorite mold. Cover with plastic wrap. Freeze.
Clean and dry lettuce, cauliflower and onion. Tear lettuce into pieces. Slice cauliflower and onion thin. Fry bacon and crumble or slice thin and then fry. Mix lettuce, cauliflower, bacon and onion and set aside.
Brown beef; drain off fat. Add onion; stir. Stir in beef broth, water and rice. (Optional: I like to season with garlic salt and Creole seasoning at this point.) Bring to a boil, reduce heat, cover and simmer for about 25 minutes or until liquid is absorbed. Add bell pepper and tomato. Cook for another 5 minutes. Sprinkle with cheese and serve.
This is sort of a poor man's goulash, something quick and dirty that doesn't take much time but is pretty good and a lot of fun as well.
In a medium bowl, stir together biscuit mix, Parmesan cheese, oregano and cayenne. Add roasted peppers and milk to biscuit mixture. Stir just until moistened. Drop dough by heaping tablespoonfuls 2-inches apart onto greased baking sheet. Bake 12 to 14 minutes in a 425° oven or until browned. Yields 1 dozen.
In large mixing bowl, beat the butter about 10 minutes. Add egg yolk and powdered sugar; beat 10 minutes longer. Add enough flour to make a semi-sweet dough. Roll in balls and place on cookie sheet that is lined with wax paper, about 2-inches apart. Bake about 20 minutes in a 350° oven. Remove from cookie sheets. Place on wax paper-lined cookie sheets, which are dusted with powdered sugar. When cool, sift powdered sugar over the balls. Will keep in Tupperware or in freezer.
Cook onions and ground beef until meat is browned and onions are tender. Drain fat. Add seasonings and tomatoes, simmer for approximately 1 hour.
Mix all ingredients thoroughly. Bake at 315° in pan coated with cooking spray for 1 hour.
Blend 3 pints of softened ice cream and milk in a punch bowl. Add peppermint extract and a few drops of coloring. Gradually add ginger ale and stir gently. Cut in remaining ice cream to float in small pieces. Serves 32.
Combine the onion, soup, sour cream and carrots and fold in squash. Spread stuffing mix on greased 8 x 10-inch glass dish. Spoon in vegetable mix. Sprinkle stuffing mix on top. Bake at 350° for 30 minutes or until bubbly.
In a food processor, use the grater attachment. Grate the cabbage, carrots and cucumber. Put the vegetables into a medium size bowl, mixing in the celery seed and dressing. Chill before serving.
Place all vegetables and bouillon cubes in large kettle. Cover with water and cook until potatoes are tender. Thicken with cornstarch and water. In separate kettle, melt butter. Add milk and cheese. Stir with wire whisk until cheese melts. Add to vegetables and season to taste with salt and pepper.
Beat together sugar, oil and eggs. Add sifted dry ingredients. Add carrots and nuts. Grease 2 loaf pans, flour also. Bake at 350° for 1 hour.
Cream butter, shortening and cream cheese. Gradually add sugar, beating at medium speed of an electric mixer until light and fluffy. Add eggs, one at a time, beating after each addition. Combine flour, soda and salt. Add to creamed mixture, stirring just until blended. Stir in coconut and flavorings. Spoon batter into a greased and floured 10-inch tube pan. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 to 15 minutes. Remove from pan and cool completely. Yield: one 10-inch cake.
Break 20 crackers into fourths; layer in bottom of casserole. Arrange half of the oysters on top. Dot with butter or margarine; sprinkle with pepper. Repeat the layer. Arrange remaining crackers. Dot with butter. Mix cream and oyster liquid together; pour over all. Refrigerate 1 hour. Preheat oven to 400°. Bake 20 to 30 minutes or until golden brown, but not dry.
Rinse, sort and soak beans in water to cover overnight. Drain beans. Combine with onions, apples, juice, diet maple syrup and Sweet 'N Low in baking dish. Bring to a boil; remove from heat. Bake, covered, at 300° for 4 to 6 hours or until apples and onions have cooked down. Stir in hot sauce and barley miso. Adjust seasoning (pepper and salt).
Blend together eggs and pumpkin. Stir in sugar, salt, cinnamon, ginger and cloves. Blend in evaporated milk. Pour into pie shell. Bake in hot 400° oven for 50 to 55 minutes or until knife inserted halfway between center and edge of pie comes out clean. Cool completely on rack.
Brown beef with diced onion, then drain. Add remaining ingredients and simmer 1 hour. Place a piece of fry bread on a plate. Layer with chili, cooked pinto beans, lettuce, onion, tomato, grated cheese, picante sauce (your choice, mild, hot, medium).
Combine sugar and syrup in square pan. Remove from heat when it starts to boil. Add peanut butter and cornflakes. Spoon onto wax paper in bite size pieces. Yields 24 to 36 pieces.
Add chili powder and allspice to cans of whole tomatoes, tomato paste and sauce. Add water and simmer 1 hour. Add kidney beans.
Mix all ingredients and bake at 325° in 2 or 3 layers. Poke holes in cake for topping to soak in some.
Beat all together and put in greased bundt pan. If you want you can put 1/2 c. nuts in bottom of pan and put 1/2 c. on top of cake. Bake at 345° for 45 min.
Mix all ingredients together, place in baking dish. Bake at 350° for 35 to 45 minutes. Serve hot with crackers and other appetizers.
Mix all ingredients together.	Smooth on 2 greased and floured pizza pans. Bake at 350° for 20 minutes. After cool, spread with Cool Whip. Top with fresh fruit (example: strawberries, peaches, bananas and kiwi fruit).
Spray Bundt cake pan or tube pan with light coat of Pam. Empty one box of Jell-O in glass bowl. Add 1 1/4 cups of boiling water; mix. Then separate the Jell-O in 2 equal bowls. Pour one bowl in cake pan. Place in icebox for 1 hour.
Peel and dice the cooked potatoes. Mix together remaining ingredients and add to the potatoes. Mix and chill well before serving.