HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook hamburger meat and drain. Add cooked macaroni and drain. Mix cream of chicken soup, hamburger and macaroni together. Add cheese on top. Cook in the oven about 15 to 20 minutes.
Slice celery and green onions. Brown hamburger, celery and onions. Drain. Slice mushrooms and water chestnuts in 1/2. Mix all ingredients together in crock-pot. Cook on high for 3 hours, stirring occasionally. Serve over Chinese noodles or cooked rice.
In a skillet, saute celery in margarine for 5 minutes.	Add onions; saute for 5 minutes. Place in a large bowl; set aside. Cut hot dogs lengthwise into quarters, then cut into thirds. In the same skillet, saute the hot dogs for 5 minutes or until lightly browned; add to vegetables. Set aside 1 cup. In a large bowl, combine milk, eggs and pepper. Stir in cornbread mixes. Add the remaining hot dog mixture.	Add 1 1/2 cups cheese.	Spread into a shallow 3-quart baking dish. Top with reserved hot dog mixture and remaining cheese. Bake, uncovered, at 400° for 30 minutes or until golden brown.
Have ready slightly beaten eggs. Mix first 5 ingredients in heavy saucepan. Cook over direct heat 5 to 7 minutes stirring constantly. Remove from heat. Add eggs slowly to hot mixture. Continue cooking until mixture thickens. Remove from heat; stir in butter and vanilla. Pour into a prebaked 8-inch pie crust. Cover; chill in refrigerator. Top with whipped cream. Arrange semi-sweet chocolate pieces on top.
Fry beef, peppers, onions and celery until beef is browned. Add Worcestershire, catsup, vinegar, sugar and tomato sauce on low heat. Add salt and pepper to taste. Serve on hamburger rolls.
Steam beans in salted water, according to package directions. Cook until they are crisp and very green, do not overcook.	When beans are about 3 minutes from being done, braise onions, parsley, basil, salt and pepper in a small frying pan with olive oil. Drain beans and put into covered dish. Immediately pour the onion mix over the beans. Stir. Cover and let stand for 3 minutes, then serve.
Heat oil in a skillet over medium heat. Add chicken (cut into small cubes). Brown slightly. Lower heat. Add amount of sauce desired. Cover and cook until tender, stirring occasionally. Serve over lettuce, tomatoes and chips. Top with cheese, picante sauce and sour cream, if desired.
Chop cabbage and cook about 20 minutes. Chop apples and add. Add sausage and remaining ingredients and cook another 15 minutes. Enjoy!
Put pizza sauce on crust. Add pepperoni and cheese. Put in the oven for 1 hour at 100°. Take it out when done, put it in a box and take it home to eat.
Combine all the ingredients and simmer for 3 minutes. Cool. Store in refrigerator.
Cut bread slices (5) into cubes into buttered dish. Put 1/2 spinach over bread, then 1 cup cheese. Repeat this again with remaining ingredients. Pour beaten eggs into soup. Stir well. Pour onto casserole. Sprinkle with paprika. Cover and refrigerate overnight for 4 hours. Bake at 350° for 45 minutes.
Peel and chop everything. Cook until tender. May be cooked in a crock-pot. Serves 8.
Place a bowl of salsa in the center of a large round platter. Arrange chips around bowl. Sprinkle peppers, tomatoes, and olives on chips. Pour warmed cheese sauce over the top. Enjoy!
Cook spaghetti according to package directions. Drain and rinse in cold water. Place in a large bowl. Add prepared tomatoes, cucumber, peppers, chickpeas and onions. Combine remaining ingredients; pour over salad and toss to coat. Cover and refrigerate for at least 2 hours. Serves approximately 16.
Mix instant pudding according to directions. Mix Cool Whip and pudding with marshmallows and chocolate chips. When serving, sprinkle chips and nuts on top.
Cook potatoes in can of chicken broth. Add and cook butter, celery and onion and then add cream of celery soup and milk.
Combine ham, pork, eggs, bread crumbs and milk; form loaf. Make dressing of vinegar, water, brown sugar and dry mustard. Pour over loaf. Bake at 350° for 2 hours. Baste occasionally.
Blend flour into melted shortening in heavy saucepan. Add onions, garlic, green pepper and parsley. Cook until light brown, stirring constantly. Stir in tomatoes, thyme, red pepper, bay leaves, celery seed and salt. Add shrimp. Cook, covered, for 30 minutes. Stir in Worcestershire sauce. Cook for 30 minutes longer. Remove bay leaves. Serve over rice. Yields 8 servings.
Mix together the oleo, flour and chopped nuts. Spread mixture in oblong pan; bake for 20 minutes at 350°. Let cool.
Cook raisins in water until soft. Drain well. Add sauce, eggs, oil and sweetener to raisins. Mix well. Add rest of ingredients and mix well again. Bake in a glass 13 x 9 x 2-inch pan in a 325° oven for 45 minutes or until done.
Beat eggs on high speed until thick and creamy. Gradually add sugar; beat constantly until very thick, 5 to 7 minutes. Stir in water and vanilla.
Mix together chicken stock, onion and celery; simmer for about 1 hour. Strain out onion and celery; discard. Stir in peanut butter and dissolve. Mix flour with remaining ingredients and simmer together 15 minutes. If too thick, thin with milk. Garnish with bacon crumbs or minced country ham. Serves 6.
Cut meat into strips about 3 to 4 inches long and 1 inch wide. Melt shortening in skillet over moderately high heat (about 275°) and cook meat until lightly browned. Drain pineapple and mix juice with the 3/4 cup water, the vinegar, soy sauce, brown sugar and salt. Pour over meat. Cover and simmer over low heat (about 200°) 1 hour or until tender. Combine cornstarch and the 2 tablespoons water. Add to meat and cook, stirring constantly, until thickened. Add pineapple chunks, onions and green pepper. Cover and cook 10 to 15 minutes until vegetables are tender. Serve on rice. Serves 4 to 6.
Combine flour and sugar. Bring oleo and Coca-Cola to a boil. Pour over flour and sugar. Beat well. Add remaining ingredients. Mix well and pour into large cake pan, preferably bigger than 13 x 9 x 2-inch. Bake at 350° for 30 to 35 minutes. Let cake cool in pan.
Thaw petite broccoli florets in cold water; drain and place in mixing bowl. Cook bacon in skillet or microwave until crisp. Crumble and add to broccoli. Add remaining ingredients and stir to blend. Chill. Serves 4 to 5.
Melt butter and mix all ingredients together.	Pour in a pan and cool; cut into squares.
Place broccoli in microwave. Cook on High for 3 minutes or until flexible. Layer broccoli in a 12 x 18-inch baking dish. In medium bowl, mix soup, sour cream, lemon juice, soy sauce and garlic powder. Stir in chicken cubes and pour over broccoli. Set aside and melt butter in small bowl for 45 to 60 seconds. Stir in Parmesan cheese and bread crumbs. Sprinkle over casserole. Cover with wax paper. Microwave on High for 12 to 14 minutes or until hot.
Lightly grease 9 x 13-inch pan. Thoroughly combine dry ingredients in a heavy 4-quart saucepan; stir in milk. Bring to a bubbly boil over medium heat, stirring constantly. Boil without stirring to 234° (soft ball stage) or until small amount of syrup dropped into very cold water forms a soft ball. Bulb of candy thermometer should not rest on bottom of saucepan. Remove from heat; add butter and vanilla. Beat with wooden spoon until fudge thickens and loses its gloss. Quickly spread in prepared pan. Cool completely; cut into 1-inch squares.
Cream together butter, Crisco and sugar. Add eggs, one at a time. Add vanilla and lemon flavorings. Sift flour twice and add to mixture. Bake at 325° to 350° for 1 hour.
Mix all ingredients. Serve room temperature with thinly sliced apples. I prefer Granny Smith apples. If you don't want the apples to turn brown, put a little lemon juice on them.
Beat together ingredients and shape into rolls. Chill overnight. Cut into slices (1/8-inch). Bake at 350° for 6 to 8 minutes until brown.
Cover bottom of a greased and floured Bundt pan with nuts. Mix cake ingredients in order named and pour over nuts in pan. Bake in 350° oven 1 hour.
Soak gelatin in water for 5 minutes. Combine brown sugar, gelatin, egg yolks, milk, pumpkin and spices and beat together. Use very low heat or a double boiler. Stir constantly for 10 minutes. Remove and cool until mixture begins to gel. Beat egg whites with 1/4 teaspoon of cream of tartar until soft peaks form. Beat 3 tablespoons of sugar in gradually until whites are stiff and glossy. Fold into pumpkin mixture.
Heat oven to 375°. In large skillet, cook green pepper and onion in margarine until tender. Stir in pork, ginger, salt, applesauce and mustard; set aside. Separate dough into 8 rectangles. Firmly press perforations to seal. Spoon about 1/3 cup meat mixture on one end of each rectangle. Fold dough in half over filling. Press edges to seal. Brush each with egg.
Mix butter, flour and nuts. Put into 9 x 13-inch pan; press around sides and bottom. Bake 15 to 20 minutes at 350°. Let cool.
Mix all together. Let stand in refrigerator for 1 hour. Put on any type cracker. I find low-fat Nabisco Harvest Crisp the best.
Cream butter and gradually add sugar. Add eggs one at a time. Add flavoring. Sift flour, baking powder and salt together. Add flour gradually with sour cream to the creamy mixture. Eggs should be at room temperature. Preheat oven. Bake at 325° in tube pan, 1 hour and 20 minutes.
Pour buttermilk over oats in a medium bowl; let stand about 1/2 hour. Preheat oven to 400°.
Combine all ingredients and mix well. Shape into small balls. Bake at 350° for 15 to 20 minutes. Can prepare ahead and freeze.
Mix flour, sugar, salt and baking powder. Melt shortening and add to dry ingredients. Stir well and allow to cool. Add eggs, one at a time, mixing well. Add nuts and chocolate bits. Bake in 11 x 15-inch jelly roll pan. Bake in 350° oven for 25 to 30 minutes.
Combine all ingrediens in a large salad bowl. Chill until serving time. Serves 4 to 6.
Cream the butter and sugar. Add flour and soda (sifted), sour cream and whole eggs (one at a time). Bake in 2 loaf pans at 375° for 15 minutes. Reduce heat to 325° and bake until done (approximately 1 hour).
Crust:	Melt margarine; pour	into flour and powdered sugar. Spread on	buttered pizza pan and bake for 10 minutes at 350° or until golden brown.
Separate crescent rolls into triangles. Place half hot dog and half slice cheese on dough and roll up. Place on baking sheet lined with foil. Bake in 350° oven until done. (Rolls will be browned.)
Combine sugars, cream, butter and ginger. Boil to soft ball stage, stirring constantly. Cool to lukewarm; add vanilla. Beat until creamy. Add pineapple and nuts; spread on oiled surface to harden.
Sift together flour and soda. Add all other ingredients. Bake in 8-inch pan or angel food pan at 350° for 40 minutes.
Coat chicken with first 3 ingredients. Place in well-greased baking dish. Bake at 400°, uncovered, 30 minutes. In small saucepan, cook onion in margarine until tender. Stir in preserves and bouillon; heat until bouillon dissolves. Reduce oven temperature to 350°. Spoon onion/preserve mix over chicken and bake, uncovered, 20 to 25 minutes.
Divide broccoli and rice evenly into 4 pint-size Ziploc microwave bags. Mix remaining ingredients and divide evenly into the 4 bags. Seal bags and shake well. Freeze or refrigerate until ready to use. To cook from freezer, make 1-inch center vent in each bag. Microwave each bag 2 minutes on Defrost. Cook on Full power 1 1/2 to 2 1/2 minutes, shaking once during cooking. To cook from refrigerator, simply omit Defrost step. Let stand 1 minute before serving.
Melt butter in a skillet over medium-high heat. Add garlic and salt and saut 2 minutes.
Cream the butter. Add the sugar, beating until light and fluffy and sugar is dissolved. Add eggs. Combine flour, baking powder and salt. Add to mixture alternately with milk. Stir in lemon juice and flavorings. Pour in 3 cake pans.
Crumble sausage and mix with cheese. Add biscuit mix, one cup at a time. Form into small balls, 1-inch in diameter. Place on cookie sheet. Bake at 350° to 375° until light brown. Serve warm. Makes 7 dozen.
Blend cheese and sour cream. Add remaining ingredients except paprika. Mix well and chill in bowl to be used to serve dip. Sprinkle paprika lightly. Serve with raw vegetables.
Boil eggplant pulp in salted water (keep shells for stuffing, if desired). Saute onion in butter. Add shrimp and crab meat and season to taste. Soak bread and crumble. When mixture is cooked and bread crumbled, stuff into shells. Top with butter and bread crumbs. Heat in 350° oven until brown. Serves 12.
Pack in 10 x 6-inch pan (greased bottom) the graham cracker crumbs and oleo, melted (1 stick). Whip until fluffy the powdered sugar, eggs and 1/4 pound oleo; spread over crumbs. Drain crushed pineapple and spread over egg mixture. Slice 3 large bananas next, to cover pineapple. Spread on large Cool Whip. Top with nuts and cherries.
Put the spices in a small cloth bag and mix other ingredients. Simmer for 20 to 30 minutes; do not boil. When done simmering, remove the spices and cinnamon.
Mince onion; saute in butter. Brown meat in separate pan. Add seasoning. Combine casserole, adding sour cream at this time. Cover and cook 1 1/2 to 2 hours at 325°.
Beat cream cheese, orange juice and sugar until well blended. Divide mixture and spread over bottom of each tart shell. Add strawberries and brush with orange marmalade. Chill 1 hour; serve.
Mix all ingredients in a large pan, except crackers. Knead well to blend flavors. Add crushed crackers, a little at a time, to allow flavors to soak into it. The texture should be firm, not dry. If too moist, add a few more crackers. Mold into a Pyrex loaf pan. Lay 2 strips raw bacon on top. Bake at 350° for 45 minutes to 1 hour until done.
Preheat oven to 350°. Melt butter in 9 x 13-inch baking dish in hot oven. Mix flour, baking powder and salt in mixing bowl. Stir in milk and sugar to make batter. Pour into hot baking dish. Spoon peaches over batter. Pour juice evenly over all. Bake 30 minutes or until batter has risen and is golden brown. Serve hot with ice cream or dollop of sour cream.
Melt butter with 2 teaspoons oil in heavy large skillet over medium heat. Add pine nuts and garlic; saute until pine nuts are light brown, about 5 minutes. Add spinach and tomatoes and saute until heated through, about 3 minutes. Place cooked pasta in serving bowl. Add remaining oil to pasta and toss. Pour spinach-pine nut mixture over and toss to coat. Add Feta cheese. Season with salt and pepper and toss thoroughly. Serve immediately. Serves 4 to 6.
Cook meat, onions and bell peppers together and drain. Add other ingredients and cook 1 hour at 350°.
In a bowl, dissolve gelatin in water. Stir in strawberries, pineapple, bananas and nuts. Pour half of the mixture into a 13 x 9 x 2-inch dish. Refrigerate for 1 hour or until set. Set the remaining gelatin mixture aside.
Cook rice as directed on package. Add Cheez Whiz and undiluted soup. Pour boiling water over broccoli to thaw and drain well. Saute celery and onion in margarine. Combine all ingredients. Pour into greased casserole. Bake 40 minutes at 350°.
After chicken is done, take off skin and bones. Cut in small pieces. Rinse noodles and put everything in pot together. Season to taste.
Saute tacos, drain on paper towel. In large bowl mix next 7 ingredients. Break tacos into smaller pieces like potato chips. Cover bottom of casserole with broken tacos, spoon mixture over broken tacos. Grate Mozzarella cheese over mixture, layer until all of mixture is used. Top with grated American cheese. Bake, uncovered, in 350° oven 50 to 60 minutes. If you wish you can make casserole the day before and keep covered in refrigerator until baking time. Remove lid to bake.
Mix flour and 1/2 cup of sugar in small bowl. Cut in 1/2 cup margarine until mixture resembles coarse crumbs. Press firmly into bottom of greased, foil-lined 13 x 9-inch pan. Bake 20 minutes at 350° or until edges are lightly brown. Microwave chocolate and remaining 1/4 cup margarine in large bowl on High 1 1/2 minutes or until margarine is melted. Stir until chocolate is melted. Stir in corn syrup, remaining 1/2 cup sugar, eggs and vanilla until well blended. Pour over crust. Sprinkle with walnuts. Bake 30 minutes, or until filling is set. Cool in pan. Cut into bars. Makes 3 dozen.
Cut broccoli and cauliflower into small florets (approximately 2 cups each). In large bowl, toss all ingredients to mix. Serve at once or cover and refrigerate several hours. Can be kept 3 to 4 days in refrigerator. (Low calorie, 99 per cup.) Serves 8.
Mix pudding, milk and condensed milk. Fold in Cool Whip and mix well. Layer wafers, bananas and pudding mixture.
Mix together in large saucepan, sugar, salt, cornstarch and flour. Gradually stir in the milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 minute. (Can do in microwave on High power, stirring every 2 minutes.) Remove from heat. Gradually stir at least half of hot mixture into the beaten egg yolks. Then blend this into the hot mixture in the saucepan. Boil 1 minute more, stirring constantly. Remove from heat. Blend in butter and vanilla.
Measure and combine dry ingredients together. Mix oil with milk and eggs. Stir into dry ingredients. Mix until smooth. Add pecans and mix well. Makes 8.
Beat the cream cheese until smooth, whisk in the whipping cream until smooth again. Add the sugar and mix well. Add the lemon juice and mix well. Pour into the cracker crust and chill for about 1 hour. Spoon the pie filling over the top. A ring of thick cream can be piped around the edge to make it a little more special, with the pie filling poured into the middle. Serve with extra whipped cream.
Saute beef and onion until lightly browned. Add tomatoes, tomato sauce, kidney beans and mushrooms. Cook macaroni; drain and add. Parboil celery and green pepper 5 minutes and add. Season to taste. Simmer gently until heated through. Great reheated!
Saute the onion and potato in butter or bacon drippings until tender. Add zucchini and cook until tender, but not mushy. Add the tomato and heat through. Sprinkle with the cheese and heat until the cheese melts and coats the vegetables.
Squash and strain strawberries. Mix the strawberry puree in a cocktail glass and add the fresh orange juice and a splash of whiskey. Mix with ice cubes, shake thoroughly and pour into champagne glasses. Serves 2.
Mix all together; put in casserole dish. Top with Toasties or chips (crushed). Bake at 350° for 30 to 40 minutes or until heated through.
Mix and bake in a buttered bread loaf pan for 1 hour at 350°. Eat bread after it has cooled, it will be easier to slice at room temperature.
In a large bowl, combine rice, cornmeal, onion, peppers (which have been seeded and chopped), salt and baking soda. In another bowl, beat eggs, milk and oil. Add corn; mix well. Stir into the rice mixture until blended. Fold in cheese. Sprinkle a well-greased 10-inch ovenproof skillet with cornmeal. Pour batter into skillet. Bake at 350° for 45 to 50 minutes or until bread tests done. Cut into wedges while warm and serve.
Make small holes in roast and put garlic cloves inside. Cover with onions. Wrap in foil and cook on 350° for 3 hours. Take foil off top until the grease cooks out.
Melt margarine and combine with other ingredients. Pour into 9-inch pie shell. Bake at 425° for 10 minutes, then at 350° until done. Loosely cover with foil for first 30 minutes.
In medium size, heat-resistant nonmetal bowl, melt the 1/2 cup butter on full power 1 minute. Add onion, celery and mushrooms and heat, uncovered, on full power 5 minutes or until vegetables are tender. Sprinkle sage over vegetable mixture. Add chicken broth and stir to combine. Heat, uncovered, on full power 3 minutes. Add bread stuffing and toss lightly. Lightly grease 8 small, heat resistant, nonmetallic custard or coffee cups with butter. Divide stuffing among cups. Just before serving, heat, uncovered, on full power 8 minutes or until heated through. Serves 8.
*Cover and soak in hot water for 20 to 30 minutes, then drain.
Shred cabbage. Slice onion and cut pepper in strips. Layer in container (not metal). Sprinkle with salt, black, pepper and celery seed.
Mix all ingredients. Spread into an ovenproof serving dish. Bake in 350° oven for 12 minutes. Do not overbake. It will be finished when peaks turn slightly brown. Serve with complementary crackers.
Mix well in blender. Pour into greased 10-inch pie pan and bake until golden and set. Bake in a 350° oven for 40 to 45 minutes. For glass pie dish, bake at 325°.
Boil water and cook macaroni. In another pot, brown onion and garlic in oil over low heat. Then add chopped meat. When cooked, add tomato paste, sauce and 1 can of water. Bring to a boil. Then simmer about 30 to 45 minutes. Drain macaroni. Pour sauce over macaroni and serve.
Boil first 6 ingredients to soft ball stage. Cool to lukewarm; add vanilla. Beat until candy loses its shiny state, then add cherries, nuts and coconut. Mix well. Spread in buttered dish; cut into squares.
Slice the squash in 3/16-inch thick slices (my, he's particular, Ed). Slice the onion thinly as well as the pepper. Get all the white membrane out of the pepper before you slice it as this membrane is bitter. Try to get long slices of the onion and pepper. Cover the vegetables with water and add the chili and comino. Simmer until all the vegetables are tender and taste before serving.
Stir all ingredients and pour into 9 x 13-inch pan. Bake at 350° for 40 minutes. Cut into 2-inch squares.
Brown beef in a skillet. After draining beef, add all cans (undrained) and envelopes to the beef in a large pot. Let simmer for at least 30 minutes. It works great in a crock pot. Serves 6- 8. Kids love this recipe.
In a saucepan over medium heat, brown beef; drain. Add onion and celery; cook until tender. Add water, beans, tomatoes, cabbage, chili powder and salt; bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until cabbage is tender. Top each bowl with mashed potatoes if desired.
Spread beans on a 10-inch platter. Spread sour cream over beans. Layer remaining ingredients. Serve with tortilla chips.
Cook macaroni in boiling salted water until tender. Combine crackers, cheese, pimento, bell pepper, onion, salt and pepper. Add eggs, milk, butter and macaroni. Pour into a buttered pan. Bake at 350° for 35 to 45 minutes.
Mix brownie mix, water and eggs. Divide batter into 24 cupcake cups (approximately 2/3 full).
Place ham on a rack in a shallow roasting pan. Bake at 325° for 1 1/2 to 2 hours until ham is heated through. Meanwhile, in a saucepan, combine 1/4 cup water, brown sugar, soy sauce, ketchup, mustard and pineapple. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine cornstarch and remaining water until smooth; stir into pineapple sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ham. Yield: 16 to 24 servings with 3 cups sauce.
Stir together milk and lemonade. Fold in Cool Whip. Pour into pie shell.
Add all ingredients to food processor.	Serve with pita bread. Lasts 3 days.
Combine beef, egg, 3/4 cup Rice Krispies, salt, pepper and onion. Mix sugar, catsup, nutmeg and dry mustard. Add half of this mixture to beef. Form balls and place in Pyrex dish. Top with remaining sauce. Sprinkle remaining cereal on top. Bake 30 minutes at 400°.
Mix together jello, hot water and vinegar; mixing until dissolved. Add olives and cherries.
First mix well the sugar and flour together in bowl, then adding only juice from peaches mix well together with sugar and flour mixture. Melt 2 tablespoons butter in a 10-inch baking dish. Pour into cooking dish, the peach mixture. Crumble Ritz crackers on top of the peach mixture. Melt 1 stick butter and slowly drizzle over crumble Ritz crackers used as topping for the peach pie. Cook at 350° for 30 minutes. Serve hot or can be served cold. Delicious! Try it.
Follow directions on Jell-O boxes for pudding; add Eagle Brand milk and 1/2 of Cool Whip. Set aside.
Mix well with hands. Roll into a ball, then pinch off about the size of a walnut into 50 balls and refrigerate overnight.
Make crust with graham crackers and 1 stick of margarine, melted. Press into a 13 x 9 x 2-inch pan and chill. Beat eggs, 2 sticks soft margarine and powdered sugar for 15 minutes. Pour over graham cracker crust. Layer pineapple and bananas. Top with Cool Whip and pecans. Chill.