HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large bowl, thoroughly mix 1/2 cup of the soup, the beef, bread crumbs, egg, onion and Worcestershire sauce in a 12 x 8-inch baking pan. Firmly shape meat loaf. Bake at 350° for 1 1/4 hours or until done; remove meat loaf to platter. Keep warm. Serve gravy with meat loaf.
In small bowl, mix with beater the margarine, cream cheese and 10x sugar. In another bowl, combine milk and pudding; beat until creamy and thick. Add cream cheese mixture; continue beating until well mixed. Now fold in Cool Whip.
Melt butter in 8 x 13-inch Pyrex pan. Roll graham crackers into crumbs; pour over butter and press in with a spoon. Sprinkle the chocolate chips, nuts and coconut in layers over this. Pour milk evenly over all and bake at 325° for 25 minutes. Cool and cut in squares.
Peel slices of squash. Place in 8 x 10-inch cake pan. Sprinkle with salt and cinnamon. Spread approximately 1 teaspoon of brown sugar on each slice of squash. Put dots of margarine on top of brown sugar. Pour enough water into pan to keep squash from sticking and burning to the pan. Bake approximately 1 hour at 375°.
Cream shortening, sugar, eggs and vanilla. Dissolve soda in raisin water. Add sifted flour, spices and rolled oats. Drop by rounded teaspoonfuls about 2 inches apart on baking sheet. Bake in preheated 375° oven for about 10 to 12 minutes.
Drain pineapple; reserve 3 tablespoons juice. Combine sugar and flour, then stir in juice. Add cheese and pineapple and mix well. Spoon mixture into a 1-quart flat oiled dish. Combine butter and cracker crumbs; sprinkle over mixture. Bake at 350° for 20 to 30 minutes or until crumbs are lightly browned. This is an easy to double or triple recipe.
Blend all ingredients in blender. Makes 1 quart. Delicious on sandwiches too!
Pour dressing over combined vegetables. Cover and marinate. Arrange vegetables on skewers. Broil 5 to 10 minutes or until vegetables are tender. Brush with remaining marinade.
Mix cream cheese with milk. Add salt, basil, oregano and onion. Mix well. Spread on thin sliced cocktail rye. Place a slice of cucumber on top. Sprinkle with dill weed.
Dip chicken in milk, then dry mixture. Pour butter over chicken and bake, uncovered, at 375° for 1 hour.
Pack each jar with celery, garlic seed and dill seed. Add hot pepper. Bring	vinegar, water and salt to a rolling boil. Pour over celery and seasonings. Seal.
Toss together zucchini, lemon juice and salt. Mix remaining ingredients in a bowl. Add the zucchini and mix well. Mixture will be runny. Place the filling in a 9-inch crust and dot with butter. Add top crust and bake at 400° for 40 minutes or until brown.
Saute onions in tablespoon of butter until soft. After soft, stir in flour and add water. Cook over low heat, stirring until thick. Blend in Cheez Whiz. Add the eggs (well beaten); mix gently until blended. Turn into greased 1 1/2-quart casserole. Cover with crushed corn flakes; dot with butter and sprinkle with paprika. Bake at 325° for 30 minutes. May be made day before and baked when needed. Serves 6 to 8.
Spray a 9 x 13-inch casserole dish with Pam. Combine soup, butter, pepper, onion and cheese. Gently mix in the potatoes and pour into pan or dish. Bake, uncovered, at 350° for 35 minutes. Serves 8 to 10.
Mix and pat flour, oleo and nuts in oblong pan or dish. Bake at 350° for 10 minutes. Cool. Combine cream cheese, powdered sugar and Cool Whip. Spread on crust. Mix pudding according to directions. Put on top of cream cheese, powdered sugar and Cool Whip mixture. Top with Cool Whip. Refrigerate.
Place chicken in airtight container and pour hot sauce over. Marinate overnight. Heat 1 inch oil in large skillet. Put self-rising flour in shaker bag. Add chicken to bag, a few pieces at a time. Fry in hot (350°) oil until golden brown. Drain on paper towels.
Cook rice in hot oil over medium heat until golden brown. Add salt, water, bouillon cubes and soy sauce. Cover; simmer 20 minutes. Add rest of ingredients. Cover tightly and simmer 10 minutes more. It may be necessary to add a little more water. All water should be absorbed at end of cooking time. If not, remove cover and allow liquid to evaporate.
Mix all ingredients together for cake and bake at 375° for 45 minutes or until done (Bundt pan).
Grind cranberries and combine with marshmallows and sugar. Cover and chill overnight. Add apple, walnuts and salt. Fold in whipped cream. Chill. Serve in large bowl or individual lettuce cups. Makes 8 to 10 servings.
Mix stuffing and butter. Mix and heat in microwave the soups, water and broth. Spray crock-pot with Pam. Layer stuffing mix, then chicken, etc. Pour soup mixture over last layer. Cook 6 to 8 hours on low. Will make own gravy. If doubled, use 1 bag regular and 1 bag herb stuffing.
Mix butter and peanut butter, then sugar. Form in balls. Melt wax and chocolate chips in double boiler. Drop balls in chocolate and put on wax paper until cool.
Mix and pour in greased/floured 9 x 13 pan. Bake at 350° for 30 minutes.
Blend the first 5 ingredients. Add spice. Put in an 11 x 13-inch pan which has been sprayed with Pam. Sprinkle cake mix on top. Drizzle butter over top. Sprinkle with pecans. Bake at 350° for 50 minutes.
Combine all ingredients well. Drop by teaspoonfuls onto well-greased cookie sheet. Bake at 350° for 10 to 12 minutes or until golden brown. Remove at once from cookie sheet.
Cream butter and Crisco good. Add sugar a little at a time, then add eggs, one at a time. Then add flour and milk alternating. Add vanilla and lemon flavorings. Place in pound cake Bundt pan, greased and floured. Bake at 325° in preheated oven for 1 hour and 15 minutes.
Place ribs in kettle. Add water to cover meat and later vegetables. Bring to boil, then reduce heat. Tie parsley, thyme, bay leaf, cloves and garlic in cheesecloth; add to kettle. Simmer slowly for 1 hour. Add salt and pepper to taste. Add carrots, turnips, leeks and onions; simmer 1 hour longer. Add cabbage, celery and potatoes; cook for 45 minutes, until cabbage and potatoes are tender but not mushy. Serve meat and vegetables on a large platter, along with fresh horseradish and coarse salt. Serves 6 to 8.
Cream shortening and sugar together. Beat eggs with a fork and add mashed banana. Add lemon juice. Blend with creamed mixture. Sift flour, baking powder and salt together. Mix quickly into banana mixture. Add nuts. Bake in a greased and floured loaf pan in a moderate 375° oven about 1 1/4 hours. Makes 1 loaf.
Mix all ingredients together; bake at 350° for 20 minutes. Spray muffin pan with Pam. Makes 4 large muffins or 6 small.
Place all ingredients except vanilla in a double boiler. Mix thoroughly. Cook, beating constantly with rotary or electric beater until mixture forms peaks, about 7 minutes. Remove from heat and add vanilla.
Combine beef and onion in skillet; cook until meat is lightly browned. Drain. Add salt and pepper. Stir in catsup and tomato sauce and heat thoroughly. Turn into an 8-inch square or 1 1/2-quart casserole dish. Sprinkle cheese over meat. Top with biscuits and bake until golden brown. Cook at 350°. Yields 12 servings.
Beat egg whites stiff; add 1/4 cup sugar. In another bowl, beat egg yolks with remaining 1 1/4 cups sugar for 5 minutes at medium speed. Add flour, baking powder and salt that has been sifted together. Add vanilla. Add 2 1/2 cups pecan meal. Fold in stiffly beaten egg whites. Bake in two 9-inch layers for 20 to 25 minutes at 350°. Cool thoroughly. Ice with whipped cream (wine flavored). Sprinkle pecan meal on top of whipped cream.
Brown ground beef. Mix with cooked rigatoni, Ragu sauce, olives, mushrooms and pepperoni. Pour into a baking dish and sprinkle with cheese. Bake at 350° for 30 minutes.
Sift together first 5 ingredients. Beat eggs and add vanilla, oil and sugar. Add dry ingredients to egg mixture. Stir in nuts, apples and butterscotch morsels, reserving a few to sprinkle on top. Pour into greased and floured tube or Bundt pan. Bake about 1 hour at 350°.
Brown beef and drain. Add all ingredients into a large pot and simmer for 1 hour.
Combine first 4 ingredients. Mix next 3 ingredients with a little milk and put on combined salad ingredients, toss together.
Mix first six ingredients. Put in a greased 2-quart casserole. Dot with butter. Bake 1 hour at 350°.
Melt oleo. Add sugar, eggs, pineapple and coconut. Mix together. Put in an unbaked pie crust. Cook until golden brown.
Drain all the beans well and mix together. Then stir in onion, celery and pepper. Stir in dressing. Let stand several hours or overnight to allow the flavor to blend.
Melt butter in 9 x 13-inch shallow pan. Sprinkle brown sugar and cinnamon evenly over	butter. Arrange apples over sugar. Sift flour	and salt together. Beat eggs until light. Add flour and 1/2 cup milk to eggs; beat until well blended. Gradually add last cup of milk; beat until smooth. Gently pour over apples, bake at 450° for 25 to 30 minutes.	Serve at once, cut in squares (8 servings). Especially good with warm syrup drizzled over top of squares.
Put first 4 ingredients in large, heavy pan and boil until soft ball stage, stirring constantly. Remove from heat and immediately stir in remaining ingredients. Stir until everything is dissolved. Pour into greased 10 x 14-inch pan. Cut when cool.
Mix flour and milk in saucepan and cook until thick. Cover and refrigerate. In a mixing bowl, beat the shortening, sugar, vanilla and margarine until it gets thick and creamy. Add chilled milk and flour that you refrigerated earlier and whip for about 8 to 10 minutes. Spread over cooled cake.
Melt Parkay. Roll frozen rolls in Parkay, then in sugar and cinnamon. Place in pan. Pour any sugar or Parkay into pan. Let rolls rise (according to package). Pour whipping cream over rolls and pecans. Bake in 350° oven until brown.
Bring to a boil pineapple and Jell-O and cool. Add buttermilk. Fold in Cool Whip. Put in dish and refrigerate.
Combine ingredients in a large bowl and mix well. Store cocoa mix in an airtight container. To serve, place 1/3 cup mix in a cup. Add 1 cup boiling water and stir well. Yields 5 cups of mix.
Boil whole potatoes until tender when stuck with fork. Cool and peel. (Better if potatoes and hard-boiled eggs are cooled in refrigerator before peeling.) Chop potatoes and eggs in small pieces; mix with rest of ingredients. (Use more mayonnaise if needed.) Put in casserole dish and sprinkle with paprika. Chill in refrigerator until ready to serve.
Dip chicken in flour; brown quickly. Combine bread cubes, salt, pepper, sage, onions and oleo, using 1/2 cup soup. Arrange chicken in baking dish. Pile dressing in center. Make gravy of drippings, using 2 tablespoons flour and enough water with remaining soup to make 2 cups. Pour gravy over dressing and chicken. Cover and bake at 350° for 1 hour.
Melt first 3 ingredients together until smooth. Add powdered sugar and knead until smooth. Roll into small balls.
In a medium bowl, blend season packet and refried beans. Spread the mixture on a large serving platter. Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans, then top with remaining ingredients. You can also use bell peppers or green onions and black olives.
Combine first 8 ingredients. Blend mayonnaise, mustard, and salt. Toss lightly. Chill. Serve on lettuce leaves.
Simmer all ingredients, except mushrooms for 5 minutes. Drain mushrooms and add to marinade. Store in refrigerator at least 24 hours and as long as 2 weeks. Remove from refrigerator at least one hour before serving. Serve in bowl with toothpicks.
Saute garlic in margarine, then stir in flour. Gradually add milk, stirring with a wire whisk until blended. Cook mixture 8 minutes or until thick. Stir in cream cheese and cook 2 more minutes. Add 1 cup parmesan cheese, stirring until melted. Cook fettucini according to package directions; add chicken. Pour the hot cheese sauce over the hot fettucini and chicken. Toss well to coat. Top mixture with the remaining 1/4 cup of parmesan cheese and sprinkle on some black pepper.
Cook cabbage and drain. Add soup and Cheez Whiz. Melt margarine and mix with crackers. Layer cabbage and crackers. Bake at 350° for 30 minutes.
Mix all ingredients and pour into pie shell. Use premade frozen pie crusts. Bake at 350° for 1 hour. Freezes well.
Combine zucchini, water, sugar, lemon juice and cinnamon; boil 10 minutes. Put in a 9-inch pie tin or 8 x 8-inch cake pan. Combine brown sugar, flour, baking powder and butter or oleo. Put on top of mixture in pan. Bake at 350° for 30 minutes.
Layer 1: Melt oleo, mix flour and 1/2 cup chopped nuts and press into 9 x 13-inch pan. Bake for 20 minutes at 375°. Remove and cool completely.
Cook rotini; drain. In a skillet (while rotini is cooking), melt butter and saute onion and green pepper. Add soup, ketchup, Spam and 2/3 of the cheese. After rotini has been drained, combine all ingredients and pour into a casserole dish that has been sprayed with Pam. Top with remaining cheese. Bake for 30 to 40 minutes at 375°.
*Carrots, cauliflower, onion, tomatoes, cheese, broccoli.
Heat oven to 350°. Cream butter, sugar, egg yolks and vanilla. Stir in flour and salt until blended. Put in a 13 x 9-inch greased pan; cook 20 to 25 minutes or until brown. As soon as it comes out of the oven, sprinkle pieces of candy bar and spread with a knife. Sprinkle nuts on top. Cut while warm.
In crock-pot, combine all ingredients, except ham, with 2 quarts water. Mix well. Then cover top completely with one layer of ham. Cook on high for 7 hours, stirring once or twice. Remove ham fat and bone before serving. It's great with cornbread.
Preheat oven to 400° (hot). Mix sugar, cornstarch and cinnamon. Toss lightly with apples. Put apple mixture into a pastry-lined 9-inch pie pan.
Roll dough into balls the size of a half dollar. Place on ungreased cookie sheet. Let stand 20 minutes or so. Bake at 350° for 12 to 15 minutes until bottoms are golden. Do not cool. Put warm, cooked garlic balls in a large bowl. Season with salt and pepper, garlic powder, oregano, basil, parsley and olive oil. Stir frequently. Add more seasoning to taste.
Combine flour, salt and herbs in paper bag, shaking to mix well. Place chicken pieces, one at a time. Shake until coated. Pour oil into large pot which has tight fitting lid. Heat oil, then add chicken pieces and cook until brown, then add onion and tomatoes. Cook, covered, for 1 hour or until chicken is tender. Let cool, then remove meat from chicken bones and return meat to pot. Add lima beans and corn, simmer for 30 minutes. If needed, thicken with flour from sack and water. Stir into stew and simmer for 10 minutes. Yields 6 servings.
Mix first 2 ingredients and put in bottom of 9 x 11-inch dish. Top bean mixture with cheeses. Mix taco seasoning mix and sour cream together and put on top of cheese layer. Pour picante sauce over sour cream layer. Put guacamole dip over picante. Cover with chopped green onions, chopped tomatoes and sliced black olives.
Blend milk and wheat on high for 3 to 4 minutes. Add eggs, oil, honey, powder, soda and salt. Bake on a 300° griddle (medium) for a very short time (until air bubbles pop). Yummy, tummy filling whole wheat pancakes.
Mix dry ingredients. Mix in remaining ingredients. Pour into 3 greased pans. Bake at 350° for 30 to 40 minutes.
Place evaporated milk and sugar in a large saucepan. Stir well and bring to a boil. Let boil 15 minutes, stirring occasionally. While milk and sugar are boiling, place milk chocolate and semi sweet chocolate pieces, margarine and marshmallow cream in a large mixing bowl. When milk mixture is ready, pour over chocolate mixture and stir until blended. Add vanilla and nuts. Pour into a buttered 13 x 9 x 2 inch pan. Chill until firm and cut and enjoy. Yields 5 pounds.
Cook turkey breast in crock-pot overnight. Spread breast and line a large pan with it. Melt Velveeta, 1 1/4 cans cream of chicken soup and 1 1/2 cups turkey broth, stir until melted. Pour mixture over the top of meat. Next, in a large bowl crumble up biscuits and cornbread. Add chopped eggs, onion, the rest of the soup and enough turkey broth to make moist. Add sage and seasonings to taste. Pour over meat and bake at 350° until dressing is done.
Line baking pan with foil. Place brisket in pan. Mix remaining ingredients to make a marinade and pour over brisket. Fold foil up to seal and refrigerate and let stand overnight. Do not reopen. Bake for 5 hours at 300°. Finished brisket will be tender to a fork and melt in your mouth delicious.
Melt shortening in boiling water. Combine all dry ingredients in very large bowl or roasting pan. Add sour milk, eggs and shortening/water mixture. Mix thoroughly. Store in an ice cream pail in the refrigerator. Keeps up to six weeks. Makes 50 muffins.
Brown sausage into small pieces, not into patties. Drain and add to scrambled eggs mixing in cheese until melted. Spread tortillas with butter and heat in microwave. Fill tortillas with mixture and fold. Ready to serve.
Combine potatoes with water to cover. Bring to a boil. Reduce heat and simmer until tender, about 20 minutes. Drain and let stand until cool.
In saucepan melt margarine. Stir in flour until smooth. Add broth and cook until thickened like gravy. Stir in about 1 cup cooked chicken pieces and continue heating. Serve over biscuits. (This is a good way to use leftover chicken or turkey "scraps.")
In a 10-inch skillet, melt the butter. Add onion and ground beef; brown beef well. Remove from heat; drain off fat. Stir in flour, salt and pepper. Spread beef mixture over pie crust. Spread cheese over beef mixture.
Melt oleo. Saute onion in butter until tender. Add soups and shrimp; heat over low fire, stirring occasionally, until shrimp are done, about 30 to 45 minutes. Serve over rice.
Brown meat and onions in skillet. Drain grease. Layer meat and sliced potatoes in casserole dish. Mix soup and milk. Pour over potatoes and meat. Can also add water chestnuts, English peas, corn or any vegetables. Bake at 400° for 40 to 50 minutes until potatoes are tender. Add cheese on top and brown. Can be made day before and refrigerated.
Mix crushed graham crackers with 1/4 cup sugar and 1/3 cup butter. Set aside 3/4 cup to sprinkle over top. Press remainder of crumbs into 10-inch spring-form pan, lining bottom and sides. Beat eggs and 1 cup sugar until light; add salt, lemon juice and rind, milk, cheese and flour and beat. Put cottage cheese through potato ricer so it is smooth. Pour into lined pan. Sprinkle remaining crumbs on top. Bake at 350° for 1 hour or until center is set. Turn off heat. Let cool in oven 1 hour with door open.
Simmer chicken in water until tender. Cut into cubes; reserve broth. Heat oil; saute onions and garlic. Add chilies and spices; saute for 2 minutes. Add chicken and cheese; heat until well blended.
Preheat oven to 350°. Scrub potatoes cooked with skin on. Cool and peel potatoes. Grate and shred potatoes. Set aside. Heat 1/4 cup butter with soup. Add chives, onion salt, sour cream and cheese. Mix well. Season to taste. Add potatoes. Spray casserole dish in oil. Add mixture. Melt 2 tablespoons of butter and mix with crushed cornflakes. Sprinkle on top of potatoes. Bake 45 minutes.
Brown sausage, beef and ham. Cook bacon crisp. Mix in onion. Drain off liquid. Add the drained pineapple. Mix meat and onion together with Prego and garlic. Season with salt and pepper to taste. Serve over cooked spaghetti.
Melt margarine in large pan. Saute celery, onion and garlic until tender. Add tomatoes and stir. Add potatoes and carrots. Cook, covered, over medium heat until partially cooked. Add green beans, zucchini, green pepper and peas. Season. Cover and cook over low heat for 30 minutes or until vegetables are tender.
Salt and pepper chicken to taste. Dip in buttermilk. Roll in flour. For extra crusty chicken, repeat. Fry in medium-hot oil just to brown, turning once. Reduce heat and cook on medium-low heat for 10 minutes on each side or until juice runs clear. Don't turn often to keep crust from coming off.
Mix flour, sugar and shortening. Do not use beaters. Mix like pie crumbs in a large bowl. Save 1 cup of crumbs for top of cake. In another bowl, mix molasses, hot water and baking soda. Add to crumbs. Stir and put into a large greased and floured pan. Top with 1 cup of reserved crumbs. Bake at 350° for 50 to 60 minutes.
Boil the potatoes until barely tender. Cool and peel them. Cut into chunks, you should have 5 to 6 cups of potato chunks. Mix cottage cheese, sour cream and garlic. Add salt, pepper and onion in a large bowl. Add potato chunks. Stir to coat potatoes then pour into a large, flat casserole. Top with cheese and bake for 30 minutes at 350°. Serves 6.
Mix all ingredients together very good except ginger ale. Divide punch into 2 containers (each container fills a punch bowl) and freeze overnight. Take out of freezer 4 hours before using. Slush (with an old-fashioned potato masher) and add 1 1/2 large bottles ginger ale to each container of punch. Serves 50 people.
Break noodles in small pieces and cook according to directions on box. Drain. Place noodles in a buttered casserole dish; top with asparagus. Mix mushroom soup and a little juice from asparagus or milk. Pour over asparagus and noodles. Sprinkle grated cheese on top and bake 20 minutes at 400°.
Wash beans. Combine with 1 quart water in an 8-quart kettle. Bring to a boil and boil 2 minutes. Remove from heat; cover and let stand 1 hour. Simmer beans until tender, 1 to 1 1/2 hours. Cook bacon. Add to beans. Cook onion slices in bacon fat until slightly browned on both sides. Add to beans along with bacon fat. Add remaining ingredients, except sausage. Bring to a boil and simmer, covered, 30 minutes. Add sausage and continue cooking until all vegetables are tender, 15 to 20 minutes. Remove sausage.
Mix beans, onions and parsley in large bowl. Mix Italian dressing, sugar and garlic. Pour over salad and toss. Cover and refrigerate, stirring occasionally, at least 3 hours. Just before serving, remove to lettuce lined salad bowl with slotted spoon. Makes 5 or 6 servings.
Saute celery, oil, water, lemon ring and onion. Add seasonings. Then add rice, sour cream and diced lemon. Mix and stuff fish.
Combine pineapple and pudding mix with spoon. Add marshmallows and nuts. Fold in Cool Whip and refrigerate.
In a small bowl, cream together the butter, dill, garlic salt and pepper to taste. In steamer, steam potatoes, covered, for 12 to 14 minutes, until tender. Slice them and serve topped with the dill butter. Serves 4.
Boil carrots in salted water until tender. Drain and cool. In bowl alternate carrots, pepper and onion. Combine marinade ingredients; pour over vegetables. Cover and refrigerate. Serve cold.
Fold together milk and topping. Add lime juice. Fold in watermelon balls, reserving about 5 balls for garnish. Place in freezer for at least 8 hours or until mixture freezes.
Preheat oven to 350°. In a large bowl, cream the margarine. Add sugar and mix well. Add eggs, vanilla and cocoa. Mix well. Stir in flour, soda and salt. Add chocolate chips, white chocolate and nuts. Mix well. Drop by teaspoonfuls onto cookie sheet. Bake 10 to 12 minutes. Cookies will be soft and appear to be undercooked. Don't overbake. Chewy and good. Yields 3 to 4 dozen.
Mix chopped pecan pieces and crushed vanilla wafers together. Add milk, red cherries and coconut. Pack mixture by hand in dish or glass loaf pan. Store in refrigerator.
Combine sugar, milk and margarine. Bring to a boil over medium heat. Boil exactly 9 minutes. Remove from heat. Add remaining ingredients, stir and pour into a large, greased pan. Cool and cut into squares.
In a 3-quart casserole, melt almond bark, peanut butter and chocolate chips on 80% powder for 1 1/2 minutes. Stir and microwave 1 1/2 minutes longer.
Let hash browns thaw (can use real potatoes). Mix sour cream and soup. Add onions and pour over hash browns. Add cheese. Crush and sprinkle cereal on top and back.	Bake at 350° for about 30 minutes. Cover the first 20 minutes. Grease pan 8 x 13.
Soak elderberries in milk for 48 hours in refrigerator. Add sugar to egg yolk and beat until light. Stir in sugar and yolk mixture into milk and berries. Add soda, flour, cinnamon and salt. Mix. Add to berry mixture. Drop by teaspoonful into hot cooking oil (360°) and deep fry until golden brown, turning occasionally. Makes 20.