HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fry hamburger and onion until done. In a casserole dish add a layer of hamburger mixture then a layer of cabbage. Spoon 1 can soup, then repeat ending with soup on top; cover and bake until cabbage is soft.
Mix first 3 ingredients well and pat into 9 x 13-inch cake pan. Mix next 3 ingredients with mixer until fluffy. Add coconut, if desired. Pour over cake batter. Bake for 30 to 35 minutes at 350°.
Mix all ingredients. Pour sauce over ribs and bake in a 400° oven until done.
Mix juice (or cider) in large saucepan; add sugar and spices. Heat mixture slowly to simmering. Cover pan. Simmer 20 minutes; strain. Serve hot in warmed mugs. Garnish with cinnamon stick or orange wedge stuck with whole cloves, if desired. Makes about 2 quarts. Especially good to serve in winter.
Melt together first 3 ingredients. Remove from heat and add beaten eggs. Cook slowly, but do not boil, until it coats the wooden spoon. (Froth from eggs will disappear as it thickens.)
Cook broccoli; drain. Place in a casserole dish. Combine soup, eggs, cheese, onion and mayonnaise. Pour over broccoli; sprinkle with stuffing mix. Dot with butter. Bake in preheated oven for 25 to 30 minutes or until bubbly.
Cut and quarter pears. Cut lemon into quarters, removing seeds. Put fruits through food chopper. Combine remaining ingredients in a large kettle. Add fruit mixture. Bring to a boil over medium heat. Simmer 40 minutes and pack at once in hot jars. Seal. Process in boiling water bath 25 minutes. Makes 9 pints.
Peel eggplant and dice into 1/2-inch cubes. Add salt to water and steam until just tender, 5 to 8 minutes. Fry bacon until crisp and remove. Saute onion, green pepper and celery in bacon drippings until transparent. Combine eggplant, onion, green pepper, celery, crumbled bacon, seasonings, tomatoes, cheese and 3/4 cup crumbs. Toss lightly and pour into greased casserole. Top with remaining crumbs and bake 20 minutes at 350°. Sprinkle with Parmesan cheese while hot. Serves 6 to 8.
Put in beef, onion, pepper and garlic and brown. Drain grease. Add remaining ingredients, except water. Cover and simmer 1 hour, stirring occasionally. Add water.
Brown ground beef, onion and pepper in skillet; drain fat. Stir in barbecue sauce. Bring to boil; reduce heat and simmer 5 minutes. (Ground beef, onion and green pepper can be microwaved.)
Slice Twinkies in half and place in 9 x 13 pan. Dissolve jello in 2 cups boiling water. Add frozen strawberries. Pour over Twinkies. When set, add Cool Whip topping. Refrigerate.
Mix sour cream, dressing mix, and shrimp. Sprinkle with Parmesan. Chill and serve.
Combine strawberries, water and sugar in 3-quart saucepan. Cover; bring water to a boil. Lower the heat, remove the cover and simmer, uncovered, until the berries are very soft, about 15 minutes. Puree the mixture in a blender or food processor, then strain it through a sieve or cheesecloth to remove the majority of the seeds. Return it to the pan. Stir the cream mixture into the strawberry mixtures and heat or simmer for 1 to 2 minutes, or until slightly thick. Remove from heat; chill for 2 hours. Add and mix in champagne, if you would like. Top each serving with sour cream.
Combine sugar, peanut butter, Crisco, milk and vanilla. Add egg and beat until blended. Combine flour, salt and baking soda. Mix flour mixture to peanut butter mixture. Drop by teaspoons on ungreased cookie sheet. Flatten slightly and crisscross with tines of fork. Bake at 375° for 7 to 8 minutes. Makes 3 dozen cookies.
Mix all but cereal together and form into a ball. Cool. Roll in granola cereal. Serve with graham crackers or fruit.
Saute tomatoes in olive oil. Put tomatoes and garlic in blender. Blend well. Put all ingredients in skillet previously used for tomatoes. Simmer 1 hour.
Drain pineapple; reserve juice. Combine juice, garlic, cornstarch, Worcestershire, mustard and rosemary. Arrange chicken in shallow casserole. Broil until brown. Pour sauce over chicken. Bake 30 minutes at 400°. Add pineapple. Bake 5 minutes longer. Serves 6. Contains 229 calories.
Bring cream cheese to room temperature. Mix in the dip mix and the cheese with hands and form into a ball. Roll in chopped pecans, slivered almonds, paprika or chili powder.
Mix all ingredients and serve in punch bowl. Use one giant ice block made in a milk carton or other container. Smaller ice cubes melt too fast and dilute the punch.
Mix ingredients. Cook in Bundt pan. Bake at 350° for 35 to 45 minutes.
Mix and bring to boil. Slice Zucchini and onions thin. Pack Zucchini and onions in hot quart jars. Pour hot brim over and seal with hot lids.
Melt margarine	in a 7 x 11-inch baking dish.	Stir in uncooked macaroni and coat well. Add salt, pepper and cheese. Mix well and spread evenly. Slowly pour in milk. With bottom of spoon, push macaroni down under the milk. Bake, uncovered, at 325° for 1 hour or until macaroni is done and crust is set.
Brown onion in oleo. Cook rice in boiling water for 5 minutes and drain. Combine hamburg, browned onion, rice, salt and pepper in bowl. Remove core of cabbage. Cook in boiling water to loosen leaves and soften. Remove leaves from water; drain and cool. Stuff cabbage leaves with hamburg mixture and wrap. Place in layers in large pot. Pour tomatoes on top. Cover pot. Simmer for 1 hour.
Mix whipped topping and pudding mix in bowl. Fold in fruit. Stir in nuts and coconut (optional). Chill for 1 hour. Yields 8 servings.
Mix dry cake mix, 1 egg and melted butter. Place in 9 x 13-inch pan (not Pyrex), lightly greased. Smooth ingredients in pan, spreading mixture thinner on edges.
In a 13 x 9-inch cake pan, lay a sheet of wax paper. Spread a layer of nuts over the wax paper. Spread a generous amount of coconut flakes over the nuts. Get a box of German chocolate cake mix and mix according to directions on box. Spread cake mix over the coconut flakes. Mix 8 ounces cream cheese and 1 box confectioners sugar until smooth and creamy. Spoon out over cake mix. Bake at 350° for 45 minutes. Let cake cool and turn onto cake server.
Mix sugar with cream cheese. Add marshmallows, pineapple and coconut. Add nuts. Mix all together. Whip 2 packages Dream Whip. Add red color, mix and freeze.
Dissolve soda in hot water. Mix all ingredients. Drop with teaspoon on buttered pan. Bake at 325° for 11 minutes.
Cream the butter, sugar and vanilla. Add flour and nuts. Roll into balls and bake very slowly (250° for 1 hour). When cool, coat with powdered sugar.
Boil eggs and grate. Combine with other ingredients and store in covered jar. Keep refrigerated.
Cook onions in small amount of oil until wilted; add meat and cook until pink is gone. Add soups and V-8 juice. When mixture strikes a boil, add frozen vegetables. Let simmer until green beans are tender when sampled.
Crush wafers and put about a teaspoon in each paper-covered tassie pan. Beat cream cheese, eggs, sugar and vanilla with mixer until smooth. Fill each cup almost full, 3/4 or more. Bake at 350° for 15 minutes or light brown. While still warm, place spoonful of pie filling on each.
Put 1 tablespoon chocolate syrup, coffee and 1/4 cup of milk in each glass. Stir. Fill slowly to the top with club soda. Serve with straws. Serves 4.
Mix all ingredients in large baking pans. Bake at 250° for 2 hours, stirring every 15 minutes. Makes about 9 quarts.
Mix all and top with buttered crumbs. Bake at 350° about 45 minutes.
Mix all ingredients together and beat well. Stir in chips and nuts. Pour into greased 9 x 12-inch pan and bake at 350° for about 25 minutes.
Mix together the onions, 3 cups bread crumbs and meat. Mix well. Roll into small balls and place on a Pam sprayed cookie sheet. Place in oven for 20 minutes at 375°.
Put cake mix, jello, eggs, oil and strawberries in a mixing bowl. Mix well for 2 minutes at medium speed. Bake in a well-greased and floured tube pan. Bake 1 hour at 325°. Let cool slightly and turn out of pan.
Divide ingredients into two bowls after you have mixed it thoroughly. To one bowl, add 5 ounces Hershey's chocolate syrup and a small package of Hershey's milk chocolate chips. Put into a tube pan in layers and swirl. Grease and flour the pan and bake at 350° for 50 or 60 minutes.
Sift together flour, soda, salt and cinnamon. Mix well with remaining ingredients. Bake in 3 layers at 350° for 30 minutes.
Combine all ingredients and pour into a 1 1/2-quart greased casserole. Dot with butter and bake at 350° for 30 minutes.
Sift flour, salt, baking soda, cream of tartar and baking powder. Cut in the butter with two knives until mixture resembles coarse crumbs. Add milk and stir with fork until dough is mixed and pulls away from the sides of the bowl. Drop tablespoons of dough onto buttered baking sheets. Bake in preheated 400° oven for 20 to 30 minutes or until golden brown.
Mix Jell-O as directed. When Jell-O is almost set, add mayo, cottage cheese and pineapple, if desired.
Clean fish and lay on paper towel. Season with seasoned salt, pepper and Accent. Beat eggs; dip seasoned fish in eggs. Make sure entire fish is covered. Then roll in corn meal or bread crumbs. Heat olive oil to 350° in large skillet. Cook fish until golden brown; turn and cook other side of fish until golden brown. (Flounder can be used also.)
Cream the cream cheese with mixer; add powdered sugar. Fold in Cool Whip. Pour into crust. Top with caramel topping. Brown coconut and nuts under broiler until browned.
Cut apples into slices. Cut off skins. Dip apple pieces into batter and fry until tender and light brown.
Combine cereals, pretzels and nuts in ungreased 13 x 9 x 2-inch baking pan. Melt margarine; add the Worcestershire sauce, paprika and onion powder to margarine. Pour over cereal mixture, tossing until well coated.
Mix ground beef, bread crumbs, chopped onion, egg and minced garlic. Roll into small balls and fry until brown. Drain fat. Mix golden mushroom soup, chopped tomatoes, vinegar, brown sugar and Worcestershire sauce. Mix all ingredients together. Simmer for 20 minutes. Serve over noodles or great for meatball hoagies.
Place chicken in shallow casserole. Mix sour cream and soup and pour over chicken. Mix crumbs and poppy seed with butter. Sprinkle over top. Bake for 30 minutes at 350°. Serves 6.
Heat oven to 350°. Melt chocolate and margarine in large microwavable bowl at High for 2 minutes. Stir until chocolate is completely melted. Stir sugar into chocolate. Mix in eggs and vanilla; blend well. Stir in flour and nuts. Spread in greased 9 x 13-inch pan. Bake 30 to 35 minutes or until toothpick comes out fudgy. Cool in pan; cut into squares.
Mash avocados and mix with lemon juice, salt and pepper. Combine sour cream, mayo and taco seasoning. Spread bean dip in 9 x 13 pan. Spread avocado mix over bean dip. Spread taco mix next. Sprinkle in order onions, tomatoes, olives and cheese. Serve with tortilla chips.
Drain pineapple and reserve juice. In a medium saucepan combine dry pudding mix and dry milk powder. Add enough water to reserved pineapple juice to make 1 and 1/2 cups liquid. Add liquid to dry pudding mixture and cook over medium heat, stirring constantly, until mixture thickens and starts to boil. Remove from heat. Stir in vanilla extract and cooked macaroni. Mix gently to combine. Cool 10 minutes. Fold in Mandarin oranges and pineapple. Pour into medium bowl. Cover and cool at least 1 hour. Fold in Cool Whip lite and marshmallows. Chill until ready to serve. This makes eight servings. of 2/3 cup.
Sift together dry ingredients. Add thawed strawberries and other ingredients. Stir just enough to mix well. Pour into 2 greased and floured loaf pans. Bake at 350° for 1 hour. Cool and remove from pans.
Put all of this in a long baking dish. Bake, covered with foil, for 20 minutes. Uncover and bake 45 to 60 minutes longer.
Spread butter on bread. Cut cheese into slices and lay on bread. Melt cheese on bread on toaster oven. Eat with soup of choice.
Saute cabbage, onion, celery and carrots with 1 stick margarine or butter. Add bouillon cubes, potatoes and water. Cook slowly for 1 hour. Cut up 2 pound Velveeta cheese and cook slowly for 30 minutes.
Thinly slice the mangoes and place in a bowl with remaining ingredients. Mix thoroughly. Transfer to a saucepan and bring to a boil. Reduce heat to low and simmer for 30 to 40 minutes. Stir occasionally so that mixture does not stick. Let cool before serving.
Grease or spray a 13 x 9 x 2 1/4-inch cake pan. Mix coconut and pecans. Spread in bottom of pan. Mix cake mix as instructed on the box. Pour cake mix over pecans and coconut. Set aside.
Thorough mix sugar, flour, cocoa and salt together. Add milk slowly so as not to lump. Add 3 slightly beaten egg yolks. Stir well. Cook over medium heat until mixture is thick enough to stand rather firm when cooled. Removed from heat. Add butter or margarine and vanilla. Cool and then pour into baked pie crust. Cover with meringue and bake 10-15 minutes at 350°.
Mix all ingredients together. Store in tightly covered container. You may use your favorite diced fruits or nuts. Will keep a long time. Makes 3 1/2 cups or 14 (1/4 cup) servings.
Mix apples and salt; let stand 15 minutes. Blend eggs and sugar. Add flour, nutmeg, cinnamon and soda. Blend with pastry blender. Add apple mixture and nuts. Put in 9 x 13-inch greased pan. Bake at 450° for 40 to 45 minutes. Check with toothpick.
Brown sausage. Mix sausage with rest of ingredients. Bake, uncovered, at 350° for 1 hour.
In a 9 x 13-inch pan, layer crushed taco chips, chicken pieces and green pepper. Repeat layers. Top with Doritos. Mix soups together and spread on top. Spread on the Cheddar cheese. Spread drained Ro-Tel tomatoes on top. Bake 50 to 60 minutes at 350°.
Combine first four ingredients, then combine the next 3 ingredients and add to banana mixture, stirring until well blended. Add last 3 ingredients and spoon batter into greased and floured 8-1/2 x 4-1/2 x 3 inch loaf pan. Bake at 325° for 1 hour 10 minutes or until wooden pick inserted in center comes out clean. Cover with aluminum foil last 15 minutes if needed to keep from getting too brown. Yield one loaf.
Scald milk. Let cool to lukewarm. Add sugar and shortening, softened yeast and flour. Beat until smooth. Let rise until size is doubled. Roll out and make into rolls. Spread with melted butter or oleo and fold over. Grease pan and top of rolls with oleo. Let rise and bake at 450° for 8 minutes or until brown.
Mix cake mix, egg and butter. May have to mix a little with your hands. Put into 9 x 13-inch pan. Mix cream cheese, eggs and powdered sugar. Put this mixture on top of first mixture. Bake at 350° for 35 to 40 minutes. Sprinkle more powdered sugar on top.
Blend all ingredients by hand (no electric mixer). Use an 8-inch square pan. Bake at 350° for 30 to 35 minutes or until toothpick inserted in center comes out dry.
Boil all the ingredients for 20 minutes. Add 1/4 cup honey. Cool off. Pour over hot baklava.
Cream sugar and shortening well. Add flour and water alternately, then beaten egg whites. Bake at 350° for 20 to 25 minutes.
In a nonstick skillet, heat oil. Add onion, carrots, broccoli and green pepper. Cook about 5 minutes, until onion is tender. Add macaroni to nonstick skillet and stir. Add vinegar and fat-free Italian dressing. Reduce heat and cook on low for about 2 to 3 minutes.
Cook macaroni according to package directions. Drain and cool. Add Italian dressing and chill overnight. A few hours before serving, add celery, onion, carrots, green pepper and cheese. When ready to serve, add sour cream and stir.
Mix juice from peas with mushroom soup. Layer vegetables. Top with browned ground beef and pour soup over this. Cover with foil. Bake 1 1/2 hours.
Coat steak with flour; pound into beef. Brown in oil in 10-inch skillet; push beef to side. Cook and stir onion in same oil until tender; drain. Use potato liquid plus water to equal 1 cup. Mix liquid, catsup, Worcestershire sauce, pepper flakes, bouillon, salt, marjoram and pepper; pour over beef and onion. Cover; simmer until beef is tender, 1 1/4 to 1 1/2 hours. Rinse frozen beans under cold water to separate. Add potatoes, beans and pimentos to skillet. Heat to boiling. Reduce heat; cover and simmer until beans are tender, 10 to 15 minutes. Serves 4.
Heat oven to 400°. Spray a 9 x 13-inch pan with nonstick cooking spray. Dip chicken in spread; coat with combined remaining ingredients. Place in prepared pan. Bake 20 to 25 minutes or until tender.
Combine the ingredients and pour over meat. Refrigerate for several hours or overnight. Place roast in roasting pan and brush with marinade. Roast at 325° for 2 1/2 hours for rare roast.
Brown steak in butter or Crisco. Add boiling water, bouillon cube and cornstarch. Gradually add 1 cup water; cook slowly until tender and add more water if needed. Steam cabbage, onion and celery. Add Japanese mixed vegetables and water chestnuts. Add soy sauce. Mix all ingredients together and dip over steamed rice.
Melt chocolate in pan over low flame. Using a large bowl, add all ingredients, including chocolate. Mix on medium speed until well blended. Pour into two 13 x 9-inch pans that have been greased and floured. Bake at 350° for about 30 minutes.
Mix ingredients. Pour into a greased pan. Bake at 350° for 25 minutes.
Cream butter and sugar. Add next four ingredients. Measure and stir together dry ingredients. Mix well and roll into balls the size of walnut. Roll in sugar. Put on cookie. Dip bottom of a glass in sugar. Flatten balls. Bake at 350°.
Heat oven to 350°. Cover potatoes with water in medium bowl. Stir in salt. Let stand uncovered 15 minutes. Drain thoroughly. Layer half each of the potatoes, corn, bell pepper, onion, ham and cheese in ungreased square pan, 9 x 9 x 2-inch. Repeat. Mix milk, margarine and egg. Beat in baking mix, sugar, pepper and curry powder until smooth. Pour over mixture in pan. Bake 50 to 60 minutes or until top is golden brown and center is set. Makes 6 servings.
Peel and slice very thinly the onions, separating the rings. Cook slowly, stirring constantly over medium heat. Sprinkle with a generous teaspoon of flour and when this has been well blended, add a pint of water and a tablespoon of "Gourmet Edge" beef extract. Bring to a boil. Then lower heat and let simmer for 15 to 20 minutes. Taste.
Combine soda with applesauce about 1 hour before mixing cake. Cream butter and sugar, then fold in ingredients. Bake in 200° oven about 2 hours. If cake is browning too soon, place a pan of water under the cake.
Combine all ingredients and mix well (using electric mixer makes for creamier ice cream). Pour into freezing container. Add milk to fill line on can and stir. Freeze.
Use 2 cylinders of Ritz crackers from the box. Add 1/2 cup of melted butter to crushed crackers. Pat this mixture into a 9 x 13-inch freezer and ovenproof baking dish. Bake at 350° for 15 minutes. Let cool.
Make as much or as little as you like. Wash mushrooms and place in a container large enough to enable you to completely cover all mushrooms with Italian dressing. Marinate overnight in the refrigerator. Next day, heat mushrooms to a boil and return to refrigerator for another 24 hours.
Mix juice as directed. Add as needed melted marshmallows and oleo together. Add all the rest and pack in a greased pan or whatever and set for awhile. Add a can of coconut if wanted or whatever. Tube pan works best.
Combine dry ingredients; cut in butter until crumbly. Add water and stir until dough holds together. Press into an ungreased 9 to 10-inch pie plate. Pierce bottom with a fork. Bake at 350° for 10 minutes.
Preheat oven to 350°. Spray a 9 x 5 x 3-inch loaf pan with vegetable spray and set aside. Sift flour, baking powder, soda, cinnamon, allspice and granulated sugar into a large mixing bowl. Add brown sugar. Using your fingers, press out all lumps. Add nuts and toss well to dredge. In a 1-quart measuring cup, mix egg substitute with oil, orange zest, vanilla, carrots and pineapple. Pour mixture into well made in the dry ingredients and stir just enough to mix. Batter will be thin and lumpy, but do not mix any more at this point or cake may be tough. Pour batter into prepared loaf pan, spreading it well into the corners and smoothing top. Bake 1 to 1 1/4 hours or until cake is springy to touch and toothpick inserted in center comes out clean. Cool 10 minutes on a wire rack in the pan. Invert the pan on rack, turn right side up and cool to room temperature. Spread the glaze over top of cooled cake, letting excess run down the sides. Let glaze harden several hours before cutting the cake. Slice 1/2-inch thick pieces. Makes 18 servings.
Brown the ground beef in 2 cups of water in pot. When down, put in 2 cups of water. When down, put in beans, corn, hominy, tomato sauce, butter and seasoning to taste. Cook until butter melts, then serve.
Mix all ingredients and pour into a greased baking dish. Cover with Old English cheese and crushed potato chips. Bake at 375° for 15 minutes or until bubbling.
Slice the bacon into thirds. Wrap each whole water chestnut with one slice of bacon and hold together with a round wooden toothpick. Bake at 375° until bacon is cooked (crisp). Drain off grease.
Mix all ingredients in casserole dish. Bake 45 minutes to 1 hour at 350°. Stir 3 times while cooking.
Preheat oven to 350°. In 13 x 9-inch pan, melt butter; sprinkle crumbs over butter and pour Eagle Brand milk over crumbs. Top evenly with remaining ingredients; press down gently. Bake 25 to 30 minutes.
Beat eggs in bowl and add everything except pecans. Bake at 350° for 50 minutes.
Saute beef and onions in oil. Add mushrooms, consomme, Sauterne and seasonings. Simmer for 1 hour. Add cooked noodles and sour cream. Bake for 45 minutes at 350°. Serves 4 to 6.
Make a white sauce with the fat, flour and milk. Add fowl, seasoned with celery salt, lemon juice, onion, parsley, salt and pepper. Cool. Shape and dip into fine crumbs, then into eggs and again into crumbs. Fry in deep fat (275° to 390°) from 2 to 5 minutes.
Brown beef and a little garlic powder in olive oil until done. Pour in jars of gravy and mix well. Put in peppers, onions and chestnuts and simmer for about 10 to 15 minutes until veggies are soft. Serve over rice.
Put the chicken breasts in a small casserole dish. Put pats of butter on the chicken. Then shake salt, pepper and garlic salt on the chicken. Cover the dish with foil.
Combine in order given. Bake in buttered glass baking dish at 375° for 25 to 30 minutes. Serve with lemon slices. Serves 7 to 8.
Melt butter, cream cheese and sharp cheese in saucepan over very low heat. Stir until melted. Cut rolls in about 1-inch slices (about 25). Dip in cheese mixture and coat well. Let excess drip off and place on cookie sheet. Place in freezer at least 2 hours or until frozen. Put in plastic bags and store in freezer.
Mix well white sugar, brown sugar, shortening, eggs, peanut butter and vanilla. Add oatmeal, soda, M&M's, nuts and chocolate chips. Use ice cream scoop to form cookies. Flatten slightly. (Add no flour.) Bake at 350° for 15 minutes.
Boil sugar and Karo just to a rolling boil. Add peanut butter and vanilla. Stir thoroughly. Pour over Special K and mix well. Press in a baking dish (13 x 9-inch). Melt chocolate and butterscotch bits and spread over top. When cool, cut in bars.
Mix gelatin according to directions. Add vinegar and refrigerate until thickens. Pour in other ingredients, except asparagus. Fill salad mold with half of mixture. Arrange asparagus on top. Add remaining jello mixture. Refrigerate to congeal.
Combine flour and coconut. Melt butter, brown sugar and syrup. Bring to boil. Remove from heat. Blend in flour and coconut mixture. Add vanilla. Drop by teaspoon about 3-inches apart on ungreased cookie sheet. Bake at 325° for 8 to 10 minutes. Allow cookies to set a few minutes before placing on a paper towel. Sprinkle with powdered sugar.
Prepare mashed potatoes. Meanwhile, brown ground beef with onion, garlic, salt and pepper in a large skillet over medium heat. Drain off drippings. Stir green beans, soup, mushrooms and milk into meat mixture. Pour filling into 8-inch baking dish. Spread mashed potatoes evenly over top. Sprinkle with cheese. Bake at 350° for 20 minutes or until cheese is melted and pie is heated through.