HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix beans with 1/2 of sour cream and 1/2 of cheese. Brown hamburger and add taco seasoning according to directions on package. Spread a layer of bean mixture on bottom of casserole dish. Spread hamburger for next layer. Put rest of sour cream on next; put remaining bean mixture and top with remaining cheese. Cook at 350° for 25 minutes.
Grease two 9 x 5-inch loaf pans. Preheat oven to 350°. In a small bowl combine flour, salt, baking powder, baking soda, cinnamon and nutmeg. Set aside.
Melt butter in 1 1/2-quart casserole. Add eggs and sour cream. Stir in both kinds of corn, salt and muffin mix. Bake at 350° for 50 minutes until set. Serves 8 to 10.
In a small bowl, combine sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss well to coat. Line a 9-inch pie pan with half the pastry. Place apple filling into crust; dot with butter. Top with remaining pastry; flute edges and cut slits in top. Beat the egg white until foamy; brush over pastry. Sprinkle sugar on top. Bake at 375° for 35 minutes. Increase temperature to 400° and bake 10 to 15 minutes more or until golden.
Grind chicken, eggs, celery, pickles and red pimento. Season to taste with salt and pepper. Add jar of Marzetti dressing. Can add a little pickle juice and mustard if desired. Chill before serving.
When cooking chicken, add a little celery seed or celery salt. It helps the taste of the broth. You may also add a little butter or margarine.
Place potatoes on bottom and up sides of a 9 x 13-inch pan. Brown beef and drain. Place beef, broccoli and 1/2 can French fried onions in potato shell. Combine soup, milk, 1 cup cheese and seasonings; pour over beef mixture. Bake covered at 400° for 20 to 30 minutes. Top with remaining cheese and onions; bake, uncovered, about 5 minutes longer.
Melt shortening; cook meat and onions until meat is brown and onions tender. Add water, boil, reduce heat, cover and simmer for 50 minutes.
Preheat oven to 350°. Trim off ends of each squash. Cut each squash crosswise into 4 rings (each almost 3/4-inch wide). Discard seeds and membrane from slices. On nonstick pan, arrange rings in a single layer and sprinkle with salt and pepper. Cover with foil and bake until slightly tender, approximately 35 to 40 minutes.
Cook vermicelli according to package directions, omitting the salt and fat; drain well, then set aside. Coat a Dutch oven with cooking spray; place over medium heat until hot. Add onion and garlic; saute 5 minutes or until onion is tender. Stir in tomato, tomato sauce, basil and pepper. Bring to a boil; reduce heat and simmer 15 minutes, stirring occasionally. Add vermicelli; cook, uncovered, until thoroughly heated, stirring occasionally. Transfer mixture to a large platter; sprinkle with Parmesan cheese. Yields 8 servings (155 calories and 8% fat per 1 cup serving).
Cook carrots to barely cooked; cool. Mix sliced onions, green pepper and carrots. Mix remaining ingredients and bring to a boil. Cool. Pour mixture over carrot mixture. Cover and marinate 12 hours. This dish can keep in refrigerator for 1 week.
Beat eggs, add sugar, oil and vanilla; mix well. Add combined flour, salt, soda and spices. Stir in pears and pecans. Pour into 10 x 14-inch pan. Bake at 350° for 50 minutes to 1 hour.
Combine liquid ingredients and float lemon and orange slices on top. Add plenty of ice to punch bowl.
Cream Dexo, sugar and vanilla until light; add egg yolks. Beat until fluffy. Add sifted dry ingredients alternately with milk; mix well. Beat egg whites until foamy; add corn syrup and beat until mixture holds peaks. Fold into batter. Pour into 2 greased and waxed paper lined 8-inch layer cake pans. Bake at 350° about 30 minutes. Turn out on rack. Cool. Frost with any desired frosting.
Unroll dough. Place in lightly greased 15 x 10-inch jellyroll pan, pressing edges and perforations together to line bottom of pan. Bake at 350 degrees for 7- 8 minutes or until brown. Cool. Combine in mixing bowl cream cheese mayonnaise, salad dressing mix and beat at medium speed for one minute or until smooth. Spread over crust in pan. Combine broccoli, cauliflower and sprinkle over cream cheese mixture mixture till covered. Chill 8 hours. Cut into squares. May use your choice of veggies or use chopped ham for color; just use the amount of broccoli and cauliflower you like; be sure to press down vegetables a little into cream cheese.
Brown sausage; pour off fat. Add pepper, onion, celery and rice. Cook together until blended, about 5 minutes. Add remaining ingredients. Pour into casserole dish. Bake at 350° for 20 to 30 minutes. Top with cheese the last 5 minutes of cooking, if desired.
Chill ginger ale. Combine cranberry, pineapple, lemon and orange juices with sugar and almond extract. When ready to serve, add ginger ale and stir well. Makes 4 1/2 quarts.
Mix and cook until thick; remove from heat and add strawberry Jell-O and food coloring. Place in refrigerator to cool. Bake pie shell. Put washed and drained berries in baked pie shell. Pour or spoon cooled filling over berries. Top with whipped cream or Dream Whip.
Sprinkle yeast over warm water and set aside. Combine milk and shortening, stirring until shortening is melted and mixture is lukewarm. Combine yeast mixture with milk and shortening. Add remaining ingredients and stir until all ingredients are combined. Knead until smooth. Let rise in warm (not hot) place, covered until double its size. Punch down, knead again and roll out onto floured surface. Cut into desired shape (round cut doubled over, balls, etc). Place on greased cookie sheet and let rise again. Bake at 400 degrees for 13 minutes. Delicious eaten while warm.
Mix Raisin Bran and sugar. Beat eggs. Add oil. Add dry ingredients. Add buttermilk, then stir in bran and sugar. Makes 3 quarts. May be stored in refrigerator for a couple of weeks. Bake as you wish in lined muffin tins at 400° until golden brown.
Boil all the ingredients while you pack your jars with cucumbers. To each jar, add 1 dill sprig, 1 pod of garlic and 1 red pepper. Pour hot mixture over cucumbers and seal.
In bowl, mix ice cream, sherbet and juice concentrate until blended but not melted. Serve in goblets topped with berries. Serves 6.
Mix flour and other dry ingredients, then add eggs, oil, coffee, milk and vanilla; mix well. Pour into greased and lightly floured 13 x 9-inch pan. Bake for 25 to 30 minutes at 350°. When cool, frost with your favorite icing. My favorite is peanut butter.
Put beef and next 7 ingredients in a bowl; mix well. Form into 1-inch meat balls by rolling a small amount of meat at a time between palms of hands.
Mix first 3 ingredients in a large casserole. Add onion soup and mushrooms. Put chicken on top. Bake in oven at 350° to 400° for 45 minutes to 1 hour until rice is tender.
Melt butter in a saucepan; add flour and cook over low heat 1 or 2 minutes, stirring constantly.	Add milk and keep stirring until thick and smooth. Add seasoning and simmer. To enrich white sauce, combine 1 or 2 egg yolks with 1 tablespoon sauce and add, beating well while sauce is hot. You may thin sauce to desired consistency by adding a little hot milk. This sauce may be used in ala king, macaroni, cream soup or whenever cream sauce is called for.
Mix mayonnaise and soy sauce and pour over chicken. Bake at 350° for 1 hour or until done. Cover with foil.
Preheat oven to 350°. Melt butter. In 9-inch pie pan, combine crushed cracker crumbs, garlic salt and pepper. Add lemon juice to the melted butter; stir to blend. Dip chicken in melted butter, then roll in seasoned crumbs. Place chicken, skin side up, in ungreased 9 x 13-inch baking dish. Sprinkle with remaining crumbs. Bake near center of 350° oven for 65 to 75 minutes or until chicken is fork tender.
Beat potatoes with a mixer, then add the cream cheese, sour cream and garlic powder. Stir in the chives. Place in a baking dish. Sprinkle paprika and pats of butter on top. Bake 20 minutes at 350°. May be made the day before and refrigerated, then baked.
Make pan of cornbread.	Melt butter and saute onion and celery until tender. In large bowl, combine all ingredients, except broth and	eggs. Blend broth and eggs together, then blend in with cornbread mixture. In lightly greased pan, bake 30 minutes at 450° or until brown.
In large bowl mix sugar, brown sugar, oil, margarine, egg, vanilla, rice cereal, coconut and oats. Sift together salt, flour, baking soda and cream of tartar. Add to sugar mixture and mix well. Drop by teaspoonful onto greased cookie sheets and bake 10 to 12 minutes at 350°.
Preheat oven to 350°. In a bowl, combine biscuit mix, 1/4 cup sugar, milk and vanilla; mix well. Stir in pecans. Pour into a greased 9-inch square baking dish. Toss apples with 1/4 cup sugar and 1/2 teaspoon cinnamon. Sprinkle over batter. In a bowl, combine eggs, cream and remaining sugar. Pour over apples; sprinkle with remaining cinnamon. Bake, uncovered, at 350° for 40 to 45 minutes or until knife inserted near center comes out clean. Serve warm. Refrigerate leftovers.
Combine cream cheese and mayonnaise until blended. Add other ingredients. Serve with assorted crackers.
Spray oblong baking dish with cooking spray. Place chicken in baking dish. Mix chicken soup and sour cream together. Pour over chicken (do not dilute). Bake for 2 hours at 250°, uncovered. Sprinkle grated cheese on top, then sprinkle crackers over top. Pour on margarine. Bake 25 to 30 minutes longer at 350° or until lightly browned.
Combine all ingredients in a saucepan. Cook over medium heat until thick. Great spread over a yellow cake!
Combine gravy mix with ground beef, onion and black pepper. Shape into a loaf 2-inches high. Prepare instant mashed potatoes according to package directions, adding 1 teaspoon of chopped chives. Spread over meat loaf. Bake in a 350° oven for 55 minutes. Top with shredded Cheddar cheese and bake until cheese melts.
Add enough orange juice to reserved juice to make 3 cups liquid. Add juices to the 2 packages of tapioca pudding. Bring to a boil and cook until thickened. Remove from heat and cool. When cool, pour over the fruit and refrigerate. Chill several hours before serving.
Fry bacon in large pot. Place potatoes, onions and fish in alternate layers until all are used. Add tomato juice, paste and enough water to cover vegetables and fish. Add seasoning. Bring to boil and cook rapidly for 20 minutes, then add all 12 eggs. Break one at a time in a small bowl and pour on top of stew. Cook 15 minutes longer.
Saute onions until brown. Add the rest of the ingredients. Simmer for 20 minutes. Brush on meat.
Mix egg, sugar, vanilla and oil. Add flour until thick enough to knead. Roll out and cut with cookie cutter. Grease cookie sheet. Bake at 325° until bottom is brown.
Cut Twinkies in half lengthwise. Put soft sides up in a 9 x 13-inch pan. Prepare pudding according to directions on box. Let cool. Put pudding on Twinkies. Then put drained pineapple on top of pudding. Spread on Cool Whip and nuts. Make the day before. Keeps well.
Brown tuna fish, garlic and parsley in oil over gentle fire for 10 minutes. Add salt, pepper, tomatoes and tomato puree and simmer 1 hour. Add oregano and basil and cook 5 minutes. Serve over spaghetti or fine noodles. Makes enough for 1 pound of spaghetti.
Place potatoes in a 3 1/2-quart crockery cooker. In a small bowl, combine cream cheese and salad dressing mix. Stir in soup. Add to potatoes.
Cover whole wheat kernels with water. Soak 2 to 4 hours. Drain. In a large bowl, dissolve yeast in warm milk. Add salt, oil and cottage cheese. Blend. Add 1/2 wheat kernels, all whole wheat flour and most of the all-purpose flour. Mix. Knead dough until smooth. Cover and let rise in warm place 40 minutes. Turn out onto lightly floured board. Knead. Cut into 20 even pieces. Form rolls. Put on cookie sheets. Let rise 20 minutes. Brush rolls with warm water. Sprinkle with remaining, slightly crushed wheat kernels. Bake at 400° for 15 minutes. Remove, cover and cool. Makes 20 rolls
Sift cornmeal, flour, sugar, baking powder and salt into bowl. Add egg, milk and oil. Beat until smooth. Bake at 425° for 20 to 25 minutes.
Peel and cut apples. Boil sugar, water, cinnamon and apples until tender. Roll biscuits; fill with apples. Fry in 1/2 cup of cooking oil until golden brown, then serve.
Heat oven to 350°. Beat Miracle Whip, cake mix, eggs, water and cinnamon at medium speed with mixer until blended well. Stir in carrots and nuts. Pour into a greased 13 x 9-inch baking pan. Bake 30 to 35 minutes. Cool completely.
Preheat oven to 400°. Spread bread with cheese spread. Then trim crusts and cut bread slices into 3 strips. Roll up each bread strip, then wrap with 1/3 slice of bacon. Secure with a toothpick. Place roll-ups on cookie sheet. Bake 10 minutes or until bacon is partially cooked. Remove from oven and cool. Wrap in foil and freeze. To serve, open package of frozen roll-ups just enough to expose tops. Bake at 400° for 10 to 12 minutes or until bacon is crisp and bread is golden.
In a large saucepan, saute the zucchini, onion, celery, carrot and garlic in oil until crisp-tender. Stir in the tomatoes, picante sauce or salsa, water, bouillon and cumin; bring to a boil. Cover, reduce heat and simmer for 30 minutes, stirring occasionally. After the stew has simmered, add the beans and heat through. Serve with your choice of garnishes (extra chopped onions, some grated low-fat cheese, sliced black olives, shredded lettuce or chopped peppers). Rice or corn bread are good accompaniments as well.
Combine gelatin, 1/2 cup sugar and grated rind in saucepan. Beat egg yolks; combine with juice and stir into gelatin mixture. Cook over low heat, stirring constantly, until gelatin dissolves and mixture thickens slightly. Chill. Stir occasionally until mixture mounds when dropped from spoon. Beat egg whites until frothy. Gradually beat in 1/4 cup sugar, beating until stiff. Fold into gelatin mixture. Fold in half of whipped cream. Turn into baked pie crust. Chill until set. Top with remaining half of whipped cream.
Mix all ingredients. Place in a buttered dish and bake at 325° until rice has absorbed milk and is brown on top.
In large mixing bowl, stir together egg, oats, onion, green pepper and salt. Add beef and pineapple; mix well. Divide mixture into 6 equal portions. Shape each portion into a 4 x 2-inch loaf. Place loaves in 13 x 9 x 2-inch pan. Bake, uncovered, in a 350° oven for 30 to 35 minutes, or until meat is no longer pink. Top each loaf with 1 teaspoon of the sweet and sour or barbecue sauce, if desired. Serves 6.
Heat oven to 350°. Grease a 9 or 10-inch pie plate. Beat all ingredients until smooth, one minute in blender on high or 2 minutes with hand beater. Pour into plate. Bake until knife inserted in center comes out clean. Bake 50 to 55 minutes. Garnish with whipped cream, if desired.
Cream together cream cheese and sugar. Fold into the cream cheese the Cool Whip, strawberries, pineapple and nuts. Spoon into a 9 x 13 pan and freeze overnight.
Debone salmon, mix all vegetables together with salmon in 10-quart stew pot. Heat on medium for 30 minutes. Add V-8 juice as needed to keep stew thin.
In medium bowl, combine water and syrup, stirring until well blended. Stir in milk until blended.
Brown hamburger, onion and green pepper; drain fat. Add sausage and spaghetti sauce; combine. Add lasagna; stir gently. Pour into casserole dish. Combine cheeses, as much as you like. Sprinkle on top of casserole. Cover. Bake at 350° for 45 minutes.
Mix sugar, cornstarch and salt in pan. Add hot water. Cook over direct heat, stirring, 6 to 8 minutes. Remove from heat. Stir 1/4 cup hot mixture into beaten yolks. Stir into hot mixture. Cook 6 minutes over low heat. Remove from heat and add juice, peel and butter. Cool slightly and pour in pie shell.
In a 4-quart saucepan, place chicken with water to cover; cover. Cook over medium heat until tender. Remove chicken, bone and cut into bite size pieces. Chill broth until fat congeals on top; remove fat.
Mix crushed pretzels and butter. Pat into a 9X13-inch casserole dish. Place in 350 degree oven for 10 minutes. Remove from oven and let cool. Beat cream cheese and sugar until smooth. Add Cool Whip and spread mixture over completely cooled pretzels. In another bowl, mix Jello and hot water until dissolved. Add frozen strawberries and place in refrigerator until Jello sets, then pour over Cool Whip layer. Return to refrigerator until ready to serve.
Brown meat and chopped onion. Pour mushroom soup, enchilada sauce and green chilies over meat; mix. In baking dish, break half of taco shells, then layer on half of the hamburger and cheese. Repeat layer of taco shells and layer of hamburger; end with grated cheese. Bake 1 hour at 350°.
In large skillet melt oleo over medium heat. Add celery and onion, cook about 4 minutes or until tender. Remove from heat. Stir in next 5 ingredients until well blended. Add chicken, almonds and mushrooms, toss to coat well. Spoon into 1 1/2-quart casserole. Sprinkle with potato chips. Bake in 325° oven 25 to 30 minutes or until hot. Makes 4 to 6 servings.
Mix all ingredients in 2-quart dish. Cover and refrigerate 8 hours before serving. Serves 6 to 8.
Grease a 9 x 13-inch cake pan. Drain pineapple and spread over bottom of pan, corner to corner. Spread the pie filling the same. Dump the cake mix (dry) on top of the fruits. Spread as evenly as possible. Sprinkle on the nuts. Melt the butter and pour all over the top. Bake at 350° for 45 minutes. Easy.
Combine all ingredients; mix well. Pour into a 9 x 5-inch loaf pan. Bake at 325° for 1 hour and 20 minutes. Do not try to double recipe.
Cream butter and sugar well; add flavoring. Add eggs, 2 at a time alternately with small amount of flour beating well after each addition. Add salt. Mix well. Pour into tube pan. Bake at 350° for 45 minutes. Test for doneness.
Melt cheese and butter together over low heat. Sift powdered sugar and cocoa together. Add melted cheese mixture. Blend well. Add vanilla and nuts. Spread into 9 x 13-inch pan and cool. Cut into squares.
Cook succotash according to label directions, omitting salt. Drain. Place in medium size bowl. Toss lightly with oil, vinegar, seasoned salt and pepper. Chill. Fill salad bowl with bite size pieces of salad greens; top with celery, onion, cheese and marinated vegetables. Toss just before serving. Makes 6 servings.
Mix lemon juice with sweetened condensed milk. Add Cool Whip to this mixture and mix well. Fold in fruit. Pour into graham cracker crust. Chill.
Cook over low heat until thick the eggs, sugar, pineapple juice, lemon juice and salt, stirring constantly. Cool and then pour in fruit. Mix well. Fold in 1 cup of whipped cream. Freeze and serve frozen.
Peel and dice potatoes. Boil until half done. In saucepan, add onion and butter; saute. Add the flour and stir into the onion mix. Add the half and half slowly, stirring constantly, until all mixed in. Add salt and pepper.
Put all ingredients into a large freezer Ziploc bag. Squeeze out excess air and seal tightly. Let your child squeeze and squish the mixture around until well mixed. Open bag and shake mixture into a lightly greased loaf pan. Bake at 350° for 1 hour.
Place corned beef in Dutch oven barely covered with hot water. Add onion, garlic and bay leaves. Cover, simmer about 3 hours or until tender. Remove meat from liquid and add potatoes and carrots. Cover and bring to a boil. Cook 10 minutes. Add cabbage and cook 20 minutes. Carve meat across the grain, making thin slices. Serves 6.
Heat to boiling point. Thicken with 3/4 cup Clear Jell and 1 cup water. Cook until thick; add 1/2 cup jello (any flavor). Add fruit.
Mix instant pudding and 3 cups milk together until thickened, then fold in whipped topping. Make a layer of graham crackers on bottom of 9 x 13-inch cake pan. Spread 1/2 of pudding mixture over crackers. Make another layer of crackers, then pour remaining pudding mixture over crackers. Make 1 more layer of crackers on top of second layer of pudding mixture. Mix 2 tablespoons of milk with can of chocolate frosting while smooth. Spread over top layer of crackers. Cover and refrigerate overnight. Can be frozen and thawed out later.
Cut up cauliflower and broccoli, stems and all. Add olives, onion and eggs. Combine mayonnaise, sugar, lemon juice, salt and pepper. Add mushrooms last. Stir and refrigerate.
Cream together the butter and sugar. Add eggs, milk and peppermint. Beat with spoon until a nice smooth batter. Start to add the dry ingredients, leaving flour until last. Gradually add the flour until you get a very stiff batter. (Tip: The cheaper the margarine the more flour you have to use, otherwise your cookies will be flat.) Last of all, add the chocolate chips.
Saute onion in margarine until tender. Remove from heat; stir in crab meat and next 8 ingredients. Mix well and shape into 8 patties. Coat with additional bread crumbs. Pour oil to a depth of 1/4-inch in heavy skillet. Fry in hot oil (375°) for 4 to 5 minutes on each side.
Mix all ingredients together and roll into small balls. Place on ungreased cookie sheet and bake at 350° for 15 minutes.
Mix boiling water with Jell-O and dissolve. Add other ingredients. Pour into long baking dish. Chill until set.
Arrange chicken in a lightly greased 13 x 9 x 2-inch baking dish. Combine soup and water; stir well. Spoon evenly over chicken; mix stuffing mix with melted margarine. Spoon over chicken. Bake at 350° for 45 to 55 minutes.
Brown the first 3 ingredients, then add salt. Next, add the rest of the ingredients and bring to bubbly boil. Reduce heat and simmer for 25 minutes. If you like it hot, add a dash of crushed red pepper. This may be doubled, if you want a large quantity.
Combine sugars, half and half and corn syrup in a Dutch oven. Cook over low heat, stirring gently, until sugars dissolve. Cover and cook over medium heat 2 to 3 minutes to wash down sugar crystals from sides of pan. Uncover and cook to soft ball stage (235° on candy thermometer), stirring occasionally.
Saute chicken with garlic until done. Add remaining ingredients and heat completely. Serve with nacho chips.
Preheat oven to 350°. Cut eggplant into 1/4-inch rounds. Combine the flour and salt in a bowl. Now the eggs and milk in another bowl, and lastly the cracker crumbs and pepper in another bowl. Now take an eggplant slice and dip both sides in the flour mixture, then the egg mixture and lastly the cracker crumbs. Repeat with all the eggplant. Layer in a 9 x 13-inch glass dish. (Glass is best as eggplant won't discolor.) The slices may overlap, but shouldn't cover each other completely.
Scald milk; stir in sugar, salt and oleo. Cool to lukewarm. Put warm water into large warm bowl. Sprinkle in yeast; stir until dissolved. Stir in lukewarm milk mixture, egg and half the flour. Beat until smooth. Stir in remaining flour to make a stiff batter. Cover tightly with foil. Refrigerate at least 2 hours. Dough may be kept in refrigerator for 3 days.
Layer ingredients in order given in a greased 2-quart casserole dish. Bake covered for 1 1/2 hours at 350°.
Add 2/3 cup water to carrots; bring to a boil. Add butter and sugar. Simmer on low heat for 6 minutes. Add basil and oregano. Add 2 tablespoons water. Cover and simmer 2 minutes. Uncover and simmer until all liquid is absorbed. Season with salt and pepper to taste. Serves four.
Pat raw ground beef in 13 x 9-inch pan. Season. Put layer of sliced onion. Mix together the soups and cover. Top with Tater Tots. Bake at 350° for 1 1/2 hours.
Combine Vegeburger, milk, onion, green pepper, salt and chili powder in a heated microwave skillet. Cover and cook 3 minutes on full power. Add tomato sauce and chili beans. Mix well.
Combine all in a large bowl. Chill several hours or overnight. Makes 5 to 6 servings.
Melt Crisco in large frypan. Season chicken with salt, pepper, paprika and flour. Brown chicken. Transfer chicken to large pot. Saute onion. Put with chicken. Rinse frypan and put enough water in pot to cover chicken. Cook over medium heat for about 1 1/2 hours. Mix milk, light cream and flour thoroughly. Cook over medium heat until boils. Pour immediately over chicken. (If too thin, add more flour.) Salt to taste; sprinkle with paprika. Cook until sauce thickens. Serve over waffles.