HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a skillet cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in tomato sauce, water and seasonings. Cover and simmer for 10 minutes, stirring occasionally. Meanwhile in bowl combine macaroni, egg and Parmesan cheese. In a greased 3 quart baking dish spread half of macaroni mixture. Top with beef mixture and remaining macaroni mixture. Pour sauce over top. Bake uncovered at 350 for 45 to 50 minutes or until bubbly and heated through. Let stand five minutes before serving. Yields 12 servings.
Heat oven to 350°. In medium saucepan, combine chocolate chips and butter. Cook and stir over very low heat until chips are melted and smooth. Add sweetened condensed milk; mix well.
Mix together the powdered sugar and peanut butter until it is a coarse, crumbled mixture; set aside. Beat egg yolks until fluffy. Combine sugar, salt and cornstarch; beat into egg yolks. Beat in hot milk gradually. Cook in a double boiler until smooth and thick, stirring constantly. Remove from heat. Add butter and vanilla. Cover bottom of pie shell with 2/3 of the peanut butter mixture. Pour in the hot custard.
Mix green beans with cream of mushroom soup, cream of chicken soup and milk. Add mushrooms and Cheddar cheese. Add 1/2 can of onion rings. Place in casserole dish and cook at 325° for 35 minutes. Remove and place remaining French fried onion rings on top. Bake for 10 more minutes.
In frying pan or pot, heat oil. Put sugar and cinnamon in plastic storage bag or something similar in size. Separate biscuits. Take shot glass to cut out holes. Carefully add raw doughnuts and holes (a couple at a time) to oil and cook, turning once until light golden brown. Remove and let cool to room temperature or slightly above and place into bag of sugar mixture. Shake and serve.
Line a 9 x 13-inch baking dish with 8 slices of bread. Saute the mushrooms in the margarine; remove from the heat and combine with the olives, eggs, onions, mayonnaise, parsley, salt and pepper. Spread this mixture over the bread in the baking dish and place the remaining bread on top. Mix the soup and sour cream together and pour over the top of the bread. Refrigerate overnight. Remove from the refrigerator and bake in a 350° oven for 1 hour or until firm but not dry. Let stand for 10 to 15 minutes before cutting into squares and serving.
Cut cranberries in half. Mix with sugar and refrigerate overnight. Add marshmallows, pecans and grapes. Whip 1/2 cup whipping cream and fold in mixture.
Combine all ingredients, except peas, in large soup pot. Simmer for 40 minutes. Serve with polenta or brown rice and prepared curry sauce.
Stir eggs, vanilla, sugars, milk, water, and lard. Add 6-8 c. all-purpose flour. Dissolve yeast pkg. in 1/2 c. warm water and 1 Tbsp. sugar. Add yeast mixture to flour mixture. Knead together and let rise. After risen, roll out and spread butter, cinnamon, and sugar (brown or white). Roll up and slice desired amount of cinnamon rolls. Let rolls rise again. Put 1 stick of melted butter and 1 c. sugar into a baking pan. Place rolls into pan. Cook for 25-30 minutes at 350°. Cover with glaze. Dough will stay good in refrigerator up to 5 days.
Prepare macaroni according to package directions. Drain. Add ham, cheese, pickle relish, peas, onions and dressing. Season to taste with salt and pepper. Chill.
Empty cake mix, flour and instant pudding into bowl. Add eggs, water and oil. Blend well. Beat for 4 minutes until smooth. Fold in nuts. Pour into greased tube pan. Bake at 350° for 40 to 45 minutes or until done.
Combine spinach, seasonings, Parmesan cheese and sour cream. Place in casserole dish. Top with buttered bread crumbs. Bake at 350°, uncovered, for about 30 minutes.
In crock-pot, place potatoes, onions and carrots. Trim excess fat from brisket. Place meat atop vegetables. Pour beer over all. Finish filling crock-pot with water. Cover; cook on low heat for 9 to 11 hours. Slice brisket thinly across grain. Serve with vegetables.
In top of double boiler, place semi-sweet chocolate chips and paraffin wax. Melt until smooth and dip balls. Place on wax paper and refrigerate until set. Makes 60.
Mix cream cheese, 1 tablespoon milk and sugar in a large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on crust.
Butter a 9 x 13-inch glass pan. In a large bowl, combine chocolate chips, margarine and Marshmallow Creme; set aside. In a large, heavy saucepan, combine the sugar and evaporated milk. Cook over medium heat, stirring constantly, until the mixture reaches soft ball stage (238°), 12 to 15 minutes. Remove from heat and pour mixture in slow stream into chocolate chip mixture. Stir constantly until chocolate is completely melted and fudge loses its gloss. Stir in vanilla and nuts. Spread in prepared pan and cool for several hours. Makes 5 pounds.
Mix ingredients in order given. Spread into 10 1/2 x 15 1/2-inch pan or 2 (7 x 11-inch) pans. Bake at 350° for 20 to 30 minutes. Do not overbake.
Preheat oven to 325°. Melt butter in saucepan. Pour melted butter into a 13 x 8-inch glass baking dish. Spread graham cracker crumbs evenly along the bottom of the dish. Then add coconut to form next layer. After the coconut, add each ingredient separately. Each one forms a layer. Pour the condensed milk evenly over the entire mixture. Bake at 325° about 25 minutes or until golden brown. Let cookies cool completely. Cut into squares.
Separate and press crescent roll dough in 13 x 9-inch pan. Pinch edges together to seal. Cut cooked sausages into bite-sized pieces and layer on top. Shred Mozzarella over sausage and mix eggs with milk, green pepper, salt and oregano and pour over cheese. Bake at 375° until eggs set and crust is golden brown.
Bring all ingredients, except cabbage, to a boil. Taste for flavor. Add cabbage. Cover pot and simmer at least 45 minutes.
Melt caramels until smooth. Add nuts and coconut; mix together. Add cereal; toss together until mixed well. Put in greased pan. Spoon out tablespoonfuls.
Put apples in buttered casserole dish. Combine the dry ingredients in a separate bowl. Cut in butter. Mixture will get crumbly. Sprinkle over apples. Bake at 375° for 45 minutes.
Cream margarine until light and fluffy. Gradually add sugar; beat well. Beat in egg and vanilla. Stir in pineapple and dry ingredients. Drop by teaspoon on greased cookie sheet. Can sprinkle with nutmeg. Bake 12 minutes in 375° oven.
Dissolve gelatin in hot water. Mix in pudding. Cool and fold in egg whites. Fold in whipped cream and pour into serving dishes. Refrigerate.
Cook meatballs in onion soup mix according to soup directions about 30 minutes. May add potatoes, cut small or any other vegetable. Or may serve over noodles.
Cook onion, celery and pepper in oil until done. Drain and add corned beef, flaked, and barbecue sauce. Cook on simmer until it begins to get dry like barbecue, about 30 to 45 minutes. Serve on hamburger rolls. Use more sauce if you want. Don't put corned beef in refrigerator; flake with fork.
Mix ingredients. Place in greased casserole and bake at 350° for 1 hour.
Add together first 4 ingredients. Sift together the dry ingredients. Add the two together. Mix in 3 cups fresh diced apple and 1 cup chopped nuts. Bake 1 1/2 hours at 325° in tube pan.
Line bottom of 12 x 8-inch baking dish with 8 slices of loaf cake. Top with strawberries, then Cool Whip.
Place all ingredients in food processor. Process until smooth. May serve on bun with lettuce, pickles, pepper and onion; or tuna on bun, only.
Cook onion and celery in butter until tender. Add remaining ingredients. Scoop into balls. Bake until brown.
Brown hamburger, onion and green pepper. Drain. Add all ingredients to crock-pot and cook on low for 4 hours.
Heat oven to 350° (moderate). Grease and flour 2 square pans, 8 x 8 x 2-inches. Mix butter, sugar and eggs in mixing bowl. Beat 5 minutes, high speed on mixer or by hand until well mixed. Blend flour, baking powder and cinnamon. Add alternately in 3 additions with milk, starting and ending with dry ingredients. Beat on low speed just until smooth; fold in nuts. Pour into prepared pan. Bake 35 to 40 minutes. Frost with Browned Butter Icing.
Bring butter and eggs to room temperature. Grease the bottom and about 1 inch up the side of a 9 x 5 x 3-inch loaf pan. In small mixer bowl, beat butter at medium speed of electric mixer until creamed and fluffy. Gradually add sugar, beating at medium speed 6 minutes or until light and fluffy. Add vanilla, eggs one at a time, beating about 1 minute each. Scrape bowl frequently. Mix flour, salt and nutmeg. Gradually add dry ingredients to egg mixture and beat until thoroughly blended. Turn batter into prepared pan. Bake at 325° for 60 to 65 minutes. Cool in pan for 10 minutes. Remove.
Mix together eggs, sugar, salt, butter and syrup. Stir in pecan halves. Pour mixture into pie crust. Bake at 375° for 40 to 50 minutes.
Beat eggs. Gradually add sugar. Add vegetable oil and cocoa. Gradually add dry ingredients and mix well. Stir in the coffee. Bake in 9 x 13-inch pan at 350° for 40 to 45 minutes.
Melt butterscotch morsels in double boiler. Stir in peanuts and noodles until well coated. Drop by spoonfuls onto wax paper and allow to harden.
Combine ingredients. Make a day ahead and chill in refrigerator. Serve with corn chips.
Scrub potatoes to clean. Make 4 or 5 slices almost through each potato. Fill slices with Butter Buds and Mrs. Dash. Bake at 425° for about 1 hour.
Mix all ingredients well, except crackers. Put crackers in a baggie and pour ingredients over crackers. Shake well. Let stand 1 hour and put in clean baggie.
Dissolve yeast in water. Add sugar. Blend in egg and cooled shortening. Gradually blend in salt and flour. Knead and place in buttered bowl. Cover. Let rise until double. Punch down and let rise again. Form into rolls or bread. Place in buttered pans and butter tops. Bake at 350° until done.
Beat eggs well. Add melted butter and rest of ingredients. Pour into unbaked pie shell. Bake at 350° for 35 minutes. Top will be crunchy but good.
Cut bread in narrow strips. Brush with melted butter. Roll in grated cheese. Bake in slow oven.
Beat egg, water and cinnamon in a bowl. Dip bread in egg mixture. Place in a skillet in preheated canola oil. (Preheat the oil over medium heat.) Cook until egg is done or light brown. Top with fresh fruit or enjoy plain.
Preheat roaster oven to 325°. Place roast on a rack and salt and pepper. Place 2 bay leaves on top of roast and then the onion. Add water. Make a foil tent over roast and put cover on. Bake 3 to 4 hours, until tender. Check periodically to make sure it's not dry. Add water if necessary.
Mix sugar, cornstarch and salt in saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil one minute; remove from heat. Gradually stir at least half of hot mixture into egg yolks. Then blend into hot mixture in saucepan. Boil one minute more, stirring constantly. Remove from heat. Blend in butter and vanilla. Add coconut. Pour immediately into baked pie shell. Finish with meringue. Sprinkle with coconut. Let cool at room temperature.
Cook deep pie shells. Drain Veg-All; mix with cream of chicken soup. Add chicken breast. Add a little broth or water to moisten so mixture will not be so dry. Then put the mixture in deep pie shells. Turn small pie shells upside down on top of mixture. Bake at 350° until pie shell is brown and mixture is hot.
Make sauce of margarine, flour and milk and add 1/2 of the cheese. Cook macaroni and drain. Mix macaroni and sauce. Top with remaining cheese. Bake at 350° for 20 to 25 minutes.
Dissolve yeast in warm water. Put flour in bowl (4 cups). Pour in all ingredients and mix. Add approximately 3/4 cup of flour as you knead the dough until it stops sticking to your fingers. Roll into two balls. Put thin layer of oil over the dough balls. Cover the dough and place in refrigerator until cold. Roll dough out on pizza pan. (Shaking some corn meal on the pan prevents the dough from sticking.)
Pour all juices into crock-pot (8 cup capacity). Simmer. Serve hot. Great at Christmastime.
Beat all ingredients together and add lemon rind. Pour in greased pan. Bake 45 to 50 minutes at 350°. Remove from oven; mix 1/4 cup sugar and lemon juice and pour over hot bread. Cool 15 minutes before removing.
Open and pour corn into casserole dish. Crush the crackers and add to corn. Add egg; mix well. Pour butter over corn. Bake until brown, at 350° for about 20 to 30 minutes.
Arrange cut chicken pieces in a baking dish. Combine butter, honey, mustard, salt and pepper and spread over chicken pieces. Bake at 350° for 1 hour. Baste frequently with pan drippings.
Cook wild rice according to directions. Set aside. Marinate boneless chicken breasts in milk, lemon juice and Worcestershire sauce. Saute onions, mushrooms and celery in butter until onions are transparent. Stir into wild rice along with cream of mushroom soup and sour cream. Bake in a 9 x 13-inch dish at 350° for 30 minutes. Remove and top with marinated chicken. Cook until chicken is done.
Stir sugar, cream and syrup together. Microwave 7 minutes then stir; microwave for 8 more minutes. Beat with electric mixer for 10 to 12 minutes. Add nuts and turn onto greased pans.
Cook peeled and cubed potatoes in boiling salted water until tender. Drain well and cool slightly. Cook bacon until crisp. Drain on paper towel and crumble. Mash eggs.
Combine the first three ingredients, stirring well. Combine the next four (dry ingredients) in a large bowl. Add the first three combined ingredients to the dry ingredients and mix well, then add the last four ingredients and again mix well. Pour into a greased 9 x 5 x 2 1/2-inch loaf pan. Bake about 50 minutes at 350°. Makes 1 loaf.
Mix salsa, sugar and mustard. Pour over chicken; bake at 350° for 40 to 45 minutes.
Mix first 4 ingredients together in 2-quart saucepan and bring to boil; boil for 1 minute. Remove from heat and add peanut butter, oatmeal and vanilla. Mix and drop on wax paper to cool.
Mix Herman with flour to which has been added soda, salt and oleo or oil. Add more flour if too thin, making a stiff dough. Lightly knead to form biscuits and drop in buttered pan. Allow to rise double in size. Brush with butter. Bake at 400° for a few minutes; reduce heat and bake about 25 minutes. This mixture can be made into bread instead of biscuits.
Stir egg yolks into sugar, cocoa and cornstarch. Add small amount of milk, stir until smooth then add the rest. Bring to a boil over low heat, stir until thick. Remove from fire. Add oleo and vanilla. Pour into baked pie shell. Top with meringue.
Heat water with sugar until dissolved. Cool, then add to pineapple and orange concentrate. Put the lemon juice and banana in blender and puree, then add to the juice mixture. Freeze until ready to use. Add cold Spritz when ready to serve.
Soften cream cheese. Shape into small ball over end of each green onion. Dip or roll end of onion in seed or nuts or paprika. Chill. Makes about 20 appetizers.
Combine sugar and sour cream in a large skillet. Bring to a boil and boil for	3 1/2 to 4 minutes. Remove from heat and add vanilla. Add pecans and stir quickly to coat. Spread on wax paper to cool.
Have barbecue grill ready! In large plastic Ziploc bag, place all seasonings; mix together well. Place 2 chops at one time into bag with seasonings; shake well (continue until all chops are seasoned). Place on grill; cook for 15 minutes. Turn over and cook 20 minutes or until done. (With pork, cook until completely done.)
Trim fat; place London broil in a glass dish. Mix all the rest in a small dish, then marinate in refrigerator over steak for 6 hours or you can do it overnight, this will make it tender. You can then cook on the grill or broil 5 to 10 minutes on each side. Slice thin and serve.
Heat oven to 350°. Prepare and bake cake mix in 12-cup Bundt cake pan as directed on package, except substitute root beer for the 1 1/4 cups water and add root beer concentrate with the root beer. Cool 10 minutes. Invert onto wire rack or heatproof serving plate; remove pan. Cool cake completely. Sprinkle with powdered sugar. Serve with ice cream sprinkled with candies.
In food processor or hand shredder, shred the first 4 ingredients together. Set aside. In large mixing bowl, blend cream cheese, Miracle Whip and Ranch dressing; mix until smooth.
Heat green beans, drain and pour into a lightly greased casserole dish. Set aside. Combine all other ingredients and pour over green beans. Bake at 350° for 20 to 30 minutes.
In a 4-quart saucepan, brown ground beef. Stir in spaghetti sauce, water and seasonings; bring to a boil. Add curly-roni and return to a boil. Cover and cook on low 10 minutes or until macaroni is tender. Stir in Parmesan cheese and simmer, uncovered, until thickened.
Mix first 6 ingredients together and boil until sugar dissolves. When cool, add the remaining ingredients. Mix well and refrigerate to marinate at least 8 hours.
Cut meat in 3/4 inch slices. Melt 1/4 cup margarine in skillet then saute mushrooms for 5 minutes. Remove mushrooms. In same skillet brown meat. Reserve 2/3 cup broth, stir in remaining broth, onion, catsup and garlic salt. Cover and simmer 15 minutes. Blend remaining broth with flour; stir into meat. Add mushrooms; heat to boil, stirring constantly. Boil 1 minute. Stir in sour cream and heat through. Cook noodles as directed.
Preheat oven to 350. Unroll French Loaf on cookie sheet. Brush bread with olive oil and then spread pizza sauce, leaving about a 1/2 inch edge around bread. Place pepperoni slices and then top with shredded cheese. Begin rolling bread lengthwise and pinch seam and edges. Brush with olive oil and sprinkle with parmesan cheese. Bake seam side down for about 20 minutes or until golden brown. Let cool slightly and then cut in 1 1/2 inch slices with a serrated knife. Makes a great party favorite.
Chop onion and saute until soft in oil. Add remaining ingredients, except for ribs, and simmer for 10 minutes on low heat. Divide ribs for serving and place in shallow pan. Bake 1 1/2 hours in a 325° oven. Brush every half hour with the sauce and turn. Serves 4 to 6.
Thoroughly cream butter or margarine and sugar. Add eggs one at a time, beating well. Fold in sour cream and vanilla. Sift together salt, baking powder and flour and fold into creamed mixture. Mix together last four ingredients. Spoon half of the batter into greased 9-inch tube pan. Sprinkle with half of nut mixture. Top with remaining batter and nut mixture. Bake at 350° for 1 hour. Cool 20 minutes in pan before removing.
Bake at 350° for 45 minutes. Sprinkle with cheese immediately.
Heat tomatoes to boiling, add jello and stir until dissolved. Stir in lemon juice. Pour into 4-cup mold or 8 individual molds. Refrigerate until firm. Unmold and serve topped with a dollop of dairy sour cream mayonaise, if desired. 8 servings. This is very good.
Combine all ingredients except flour and oil. Shape into patties. Roll in flour and saute in oil until brown. Serves 6.
Cut elephant into bite-size pieces. (Plan ahead, since this takes about 2 months.) Add enough gravy to cover.
Bring to boil. Simmer 15 minutes. Add 1 quart water. Cook until done.
Sift the flour with the powder and salt. Cut in the shortening until well cut up. Add milk and hand stir. Turn out on floured counter. Roll out to desired thickness and cut biscuit shape. Bake at 425° for 10 minutes.
Combine curry, 1/2 teaspoon salt and pepper. Rub seasonings into chicken and set aside. In a skillet, combine orange juice, rice, water, brown sugar and remaining salt. Mix well. Arrange chicken over rice. Bring to a boil. Cover and simmer 20 minutes. Remove from heat and let stand, covered, until liquid is absorbed, about 5 minutes. Sprinkle with parsley. Makes 6 servings.
Chop up ham or Spam. Chop onions and cheese. Put into hamburger buns. Wrap in foil and bake until hot.
Beat eggs until thick, add sugar and melted shortening. Add buttermilk and dry ingredients.
Heat oven to 350°. Mix crushed pretzels, 1/3 cup sugar and margarine. Press firmly into bottom of 13 x 9-inch baking pan. Bake 10 minutes. Cool. Beat cream cheese, 1/4 cup sugar and milk until smooth. Stir in Cool Whip. Spread over crust. Refrigerate.
Cook and drain hamburger. Add chili mix and stir. Combine all ingredients in large pot; heat to a boil. That easy!
Mix egg and flour together until smooth. Add milk and maple syrup. Pour into an unbaked pie shell. Bake at 350° for 1 1/2 hours.
Cream margarine and Crisco. Gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, beating well after each addition. Combine sifted cake flour, baking powder and salt. Add to creamed mixture alternately with milk. Mix after each addition. Stir in the flavorings. Pour in a greased and floured 10-inch Bundt pan. Bake at 325° for 1 hour and 30 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes and remove from pan.
Combine all ingredients except potato puffs. Pour into lightly greased casserole dish. Top with potato puffs. Bake at 425° for 40 to 45 minutes. Makes 4 to 5 servings.
Brown sausage in a skillet. Remove meat to a casserole dish and saute onion in same pan. Put onion and apple atop sausage and cover with sauerkraut and caraway seed. Make mashed potatoes according to package directions. Spread over sauerkraut and garnish with cheese and paprika. Bake, uncovered, in a 350° oven for 35 minutes or until golden brown.
In large bowl, slice lettuce and tomatoes, then add sliced turkey, ham, salami, cheese and onions. Add peppers and Italian dressing; toss. Serve immediately or lettuce will become soggy!
Arrange fish in 12 x 8 x 2-inch dish. Sprinkle with salt and pepper. In a 1-quart casserole, place butter and cook 1 to 2 minutes until melted. Blend in parsley and lemon juice and pour over fish. Top with crumbs, then sprinkle with paprika. Cover and cook 8 to 10 minutes. Real good.
Preheat oven to 350°. Grease cookie sheets. Combine all ingredients; stir until moistened. Roll into balls the size of walnuts; place on cookie sheet, about 1 1/2 inches apart. Bake for 10 to 15 minutes, until light golden brown. Makes 4 dozen cookies.
Heat oven to 350°. Wash potatoes. Pare thinly and remove eyes. Cut potatoes into thin slices to measure about 4 cups. In greased 2-quart casserole, arrange potatoes in 4 layers, sprinkling each of the first 3 layers with 1 tablespoon onion, 1 tablespoon flour, 1/4 teaspoon salt, dash of pepper and dotting each with 1 tablespoon butter. Sprinkle top with remaining onion. Salt and pepper and dot with remaining butter. Heat milk just to scalding. Pour over potatoes. Cover. Bake 30 minutes. Uncover and bake 60 to 70 minutes longer until potatoes are tender. Let stand 5 to 10 minutes before serving.
About 1 hour before serving, preheat oven to 350°. Grease and flour 8 x 8-inch baking pan. Drain peaches well. Pat dry with paper towels and arrange in bottom of pan. Sprinkle brown sugar over peaches. Mix flour, sugar, baking soda, cinnamon, ginger, cloves and salt in a bowl. With a fork, mix in molasses, water, salad oil and egg until blended. Pour batter over peaches and bake for 30 to 35 minutes until toothpick inserted in the center comes out clean. Cool cakes in pan on wire rack 10 minutes. With knife, loosen cake and invert onto a plate.
Brown ground beef and onion. Drain. Stir in soup, spaghetti sauce, water and cooked macaroni. Heat through. Top with Parmesan cheese, if desired.
Mix the ingredients together and refrigerate overnight. Hollow out one loaf of round rye bread. Cut the removed rye bread into small pieces for dipping. Put dip into the hollow loaf shortly before serving. The round rye bread may be purchased at Schnucks.
Mix all ingredients together. Bake in a 1 quart casserole dish after sprinkling with paprika. Bake at 350° for 35 to 40 minutes.
Sweet potatoes should be cooked and mashed. Combine them with sugar, salt and cinnamon. Add last three ingredients and stir until smooth. Pour into an unbaked pie shell. Bake in 400° oven for 40 to 45 minutes.
Mix all ingredients, except coconut. Cook until thick, then add coconut. Pour into cooled baked pie crust.