HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix ground beef, onion, salt and pepper. Press mix in bottom of a 13 x 9-inch glass baking dish. Arrange layer of Tater Tots over beef mixture. Add milk to soup and pour over top of Tater Tots. Top with grated cheese and about 1/2 small can Durkee French fried onions. Bake at 350° for 1 to 1 1/2 hours or 300° for 2 hours.
Beat all ingredients together. Pour into unbaked pie shell. Bake for 1 hour at 300°.
Brown meat in small quantities, pour into colander and rinse well under running water to remove excess grease. Using 3 large roasters, divide other ingredients evenly and add cooked meat. Simmer for several hours. Use 1/3 cup per serving. (Do not add salt, there is enough in the catsup.)
Combine 3/4 cup milk, butter and sugar. Stir over low heat until mixture comes to a boil. Add melted chocolate, mix well. Blend cornstarch to thin paste with a little cold milk, stir in remaining cold milk (3 1/4 cups total). Add the chocolate mixture slowly while stirring. Cook and stir until well thickened. Cook for 10 minutes, without stirring. Add hot mixture to egg yolks; mix well and return to saucepan. Add salt, cook and stir for 1 minute. Remove from heat, add rum. Spoon into baked pie shell. Chill until firm. Whip cream, swirl on pie. Garnish with chocolate curls.
Mix the flour, baking powder, salt, vanilla pudding mix, butter, milk and egg; beat well until smooth. Spread in a 10-inch greased pie plate. Drain peaches. Beat cream cheese, sugar and peach juice; mix until smooth. Put drained peaches on flour mixture; arrange evenly. Gently spread cream cheese mix over peaches. Do not spread to edge of pan. Mix the cinnamon with 1 tablespoon of sugar and sprinkle on top. Bake at 350° for 35 to 40 minutes.
Cook to firm ball (242°). Add whipping cream slowly and keep boiling. Add vanilla and cook to firm ball (252° to 254°). No more.
Saute bacon, onion and pepper. Stir in the tomatoes, marjoram, salt and pepper. Simmer, uncovered, for 10 minutes. Add ground beef; blend well. Place rigatoni in large, shallow, greased baking pan. Spoon tomato sauce over the top. Bake, covered, in preheated 350° oven for 35 to 45 minutes. Serve topped with grated Parmesan cheese.
Preheat oven to 400°. Cream butter and cheese with an electric mixer or processor. Add flour and cayenne and mix into a firm dough. Dry olives on paper towel well. Wrap about a teaspoonful of dough around each olive, covering it completely. Place on an ungreased cookie sheet and bake 15 minutes. Serve warm. (This recipe freezes well unbaked. Thaw and bake as directed.)
Take leftover mashed potatoes and add eggs. Add enough flour to make stiff. Fry in heavy skillet like pancakes. May add chopped onions to mixture, if you like.
Mix all ingredients. Stir well. Bake in sprayed pie pan for 45 minutes at 350°.
Mix the first 3 ingredients together. Press into a 9 x 13-inch pan and bake at 350° for 15 to 20 minutes. Cool.
Preheat oven to 350°. In a large bowl, mix flour, oats, brown sugar, lemon peel and baking soda. Stir in melted margarine and mix thoroughly. Reserve 1 cup for topping. Pat the rest into an ungreased 12 x 7 1/2 x 2-inch baking pan. Bake 20 minutes. Carefully spread cranberry sauce atop crust. Stir nuts into reserved oat mixture and sprinkle on top. Bake 25 to 30 minutes or until top is golden. Cool in pan on wire rack. Will freeze for up to 12 months. Makes 24 bars.
Mix ingredients together. Do not refrigerate. (If too tangy, add more catsup to taste.) Great for spreading on chicken during last 15 minutes of grilling (or the game!!).
Cook rigatoni in boiling lightly salted water for 12 to 15 minutes until al dente. Drain. Rinse with cold water. Drain well. In screwtop jar, combine oil, lemon juice, honey, basil and 1/4 teaspoon salt if desired. Cover and shake well. In large bowl, combine rigatoni and dressing; toss. Cover; chill 2 to 24 hours. Remove skin and bones from salmon. Break into chunks. In salad bowl, combine greens, rigatoni with dressing, salmon, cucumber and Feta cheese. Toss lightly.
Brown beef; drain fat. Add the large can kidney beans. Shred lettuce as for a tossed salad. Add diced tomatoes and cucumbers and onion rings. Add grated cheese; mix the hamburger and beans to the salad. Place chips on individual servings of the salad. Add dressing or sauce.
Slice squash in thin pieces. Layer in greased casserole dish, dotting each layer with butter and seasoning until all are used up. Pour milk and syrup on top. Bake in a 350° oven for 30 minutes. Serves 6.
Put pie filling in a 9 x 13-inch baking pan. Sprinkle dry cake mix evenly over pie filling. Sprinkle nuts over cake mix. Pour melted margarine over nuts. Bake at 350° for 45 minutes or until golden brown.
Heat oven to 375°. Beat margarine and sugars until light and fluffy. Beat in egg	and vanilla. Combine flour, baking soda and salt; add to margarine mixture, mixing well. Stir in oats and chocolate chips (and optional nuts).
Grease 13 x 9-inch cake pan; sprinkle dry rice on bottom of pan. Heat all cream soups with milk. Pour over rice. Place raw, cut up chicken over rice-soup mixture. Sprinkle dry onion soup mix over all the top. Cover with foil. Bake at 325° for 2 to 2 1/2 hours.
Mix together dry ingredients; add water and vegetable oil. Add eggs, one at a time, beating well after each addition. Pour into well-greased and floured Bundt pan. Bake at 350° for 45 minutes. Let cake cool 15 minutes before taking out of pan. Drizzle with a glaze made of powdered sugar, lemon juice and butter.
Clean and tear up lettuce and spinach. In a large salad bowl, gently mix all ingredients, tossing lightly. May be served with your favorite dressing or topped with cottage cheese or plain yogurt. Serves 6 to 8.
Place the venison, water and onions in a large, heavy kettle and simmer, uncovered, for 3 hours or until venison is tender. Mix in the salt, pepper and wild rice; cover and simmer for 20 minutes. Stir the mixture, then simmer, uncovered, for about 20 minutes more or until rice is tender and most of the liquid is absorbed.
Blend shortening, sugars and eggs. Beat until fluffy. Add flour, then oats and chocolate chips. Grease cookie sheet or spray with Pam. Bake 15 minutes at 350°. Yee-ha!
Heat oven to 350°. Mix mayonnaise and Parmesan cheese in medium bowl. Stir in artichoke hearts, spinach and crabmeat. Spoon mixture into a 1-quart casserole dish. Sprinkle with Monterey Jack cheese. Cover and bake for 15 to 20 minutes or until cheese is melted. Serve warm with baguette slices or cracker.
Cut meat in strips about 1/4-inch thick. Add 3/4 cup water to sauce mixture to cover all the meat. Soak 24 hours. Dry slowly, about 2 hours, at 180°.
To make sauce, add mayonnaise, lemon juice, soups and curry in	a saucepan; blend over low heat. Saute onion in olive oil and add to sauce. Add chicken to sauce. Pour sauce over cooked rice and broccoli.	Serve.
Melt margarine, marshmallows and sugar in saucepan. Pour mixture over popped corn. Shape with buttered hands. Makes about 12 medium balls.
Mix all ingredients. Let set until double in size (about 2 hours). Stir down. Let set 2 hours before cooking. Knead before cooking.
Mix all ingredients together and freeze in home freezer. Any fruit or candies may be added to this recipe. Stays smooth and creamy.
Combine first 6 ingredients. Turn into 9-inch bottom crust. Dot with butter or margarine. Cover with top crust pastry. Trim edges of pie. Cut slash in top to let steam escape. Bake in 425° oven for 40 minutes.
Place fruit in baking dish. Trim bread and place on top of fruit. Mix sugar, flour, butter and egg. Pour mixture over bread and fruit. Bake for 30 minutes at 350°.
Boil chicken until cooked, then take chicken off bones. Cook macaroni and drain off water. Then combine all ingredients together. Mix well.
Meat Substitute: Polish sausage, brats, turkey bacon, regular sausage or bacon, cooked and drained of fat.
Place fruit in an oblong baking dish. Combine flour, sugar and egg. Mix with a fork until crumbly. Spread this crumbly mixture and the fruit. Spoon the butter or margarine over fruit. Bake 30 to 35 minutes at 350° or until brown and crunchy.
Cream butter. Gradually beat in sugar. Beat in eggs, one at a time. Combine dry ingredients. Add to egg mixture alternately with sour cream, yogurt or buttermilk. Stir in pears and vanilla. Pour into a 9 x 5 x 3-inch loaf pan or 2 small loaf pans. Bake at 350° for 1 hour.
Heat soup. Place egg on English muffin half. Top with soup sauce. (One can of soup is enough for 4 to 6 eggs, depending how much sauce is desired.)
Heat oven to 425°. Combine pumpkin, milk, egg, 3/4 tsp. cinnamon, ginger, nutmeg and salt; mix well. Pour into crust.
Wash beans. Combine all ingredients, except sausage, in large pot with plenty of water. Cook until beans are tender. Cook sausage on the side and add to other mixture about 20 minutes before done. Serve on rice. Freeze remainder.
Mix Eagle Brand milk and Cool Whip well, then add thawed pink lemonade. Stir ingredients together until mixture is stiff. Add to pie crusts and chill for one hour.
In a saucepan, cook margarine, sugar, cocoa and milk on medium heat until boiling (stir constantly) about 2 minutes, until full boil. Remove from heat. Add vanilla, peanut butter and oatmeal. Mix well. Drop on wax paper. As cookies cool, they will harden.
Melt chocolate over hot water. Add Rice Krispies and drop by teaspoon onto waxed paper and allow chocolate to harden.
Mix first 5 ingredients and pour into an unbaked pie crust. Mix remaining sugar and flour with enough oleo to make just crumbly. Sprinkle evenly over top of fruit mixture and bake in a 350° oven until filling raises high and is golden brown. Serve with whipped cream or Cool Whip on top.
Heat oven to 350°. Grease and flour jelly roll pan (15 1/2 x 10 1/2 x 1-inch). Prepare cake mix as directed on package, except pour batter into jelly roll pan. Bake for 20 to 25 minutes. Cool cake 10 minutes; remove from pan. Place right hand on one end of cake. Carefully trace around hand. Enlarge tracing to make outline about 9 1/2 inches from fingers to wrist. Widen fingers. Cut around outline; hollow palm of mitt slightly. From remaining cake, cut 2-inch rounds for baseballs.
Dissolve soda in buttermilk. Beat eggs and add sugar, oil, buttermilk, soda and salt. Mix well and add flour, bananas and nuts. When all ingredients are blended well, add vanilla. Bake at 325° for 50 to 60 minutes until done.
Scrape carrots, then slice carrots in about 1/4-inch slices. Put butter in saucepan and bring to a boil. Place carrots in saucepan with butter. Put cover on saucepan and boil four minutes. Shut off heat and let stand with cover on saucepan for about 20 to 25 minutes. (Carrots will be soft and delicious.)
Add first 4 ingredients together; toss with mayonnaise or Cool Whip. Serve on a bed of lettuce.
Mix sugar and flour together and pour over pineapple which has been put into a greased baking dish. Add cheese over top and sprinkle cracker crumbs on top. Then pour melted margarine over all and bake at 350° for about 30 minutes.
Dump all ingredients into a bowl. Mix with spoon. Bake in Bundt pan for 50 to 55 minutes. Dump on plate and eat.
Brown meat and onions. Add rice, celery, green peppers, mushrooms and tomatoes. Then add salt, pepper and chili powder. Cook 45 minutes to 1 hour. This can be placed in casserole and baked in oven or cooked on top of stove or in electric frypan. If mixture seems dry, add a small amount of water or tomato juice.
Mix the first 6 ingredients together. Add the remaining ingredients. Drop onto cookie sheet by spoonfuls. Bake in a 350° oven until done and brown.
Cream sugar and margarine until very smooth. Add egg yolks one at a time, beating well after each addition. Add soda to sour cream; stir well. Add flour and cream alternately to the sugar-margarine mixture. Blend well. Add vanilla, almond, butter flavoring and lemon extract. Beat egg whites until stiff, then fold into mixture. Pour into well-greased and lightly floured stem pan (loaf pan). Bake in preheated oven at 350° for about 1 1/2 hours or until toothpick inserted into center comes out clean.
Cream butter and peanut butter. Add sugar, beating until light and fluffy. Add egg; beat well. Stir in vanilla. Combine flour, baking powder and salt. Add to creamed mixture; mix well. Shape dough into a roll 1 inch in diameter. Wrap in waxed paper and chill 2 hours or until firm. Remove wax paper and cut into 1/4-inch slices. Place 2 inches apart on ungreased cookie sheet. Bake at 350° for 10 minutes or until lightly brown. Yield: about 5 dozen.
Cream butter, sugar and eggs. Add jam; sift dry ingredients together. Add to sour milk. Bake at 350° for 1 hour.
Mix all ingredients in bowl. Pour into loaf pan. Bake at 300° oven for approximately 1 hour.
Heat pineapple and sugar; bring to a boil. Dissolve gelatine in 1/2 cup cold water. Add slowly to mixture. Add cream cheese. Stir in until it is dissolved. Remove from heat and cool. Fold in Cool Whip and maraschino cherries. Pour into a mold and refrigerate until set for several hours.
Brown meat, pepper and onion (drain). Stir in tomatoes, salt and garlic salt, simmer uncovered 15 minutes. Cut cabbage into wedges, cook in water 15 minutes or until desired tenderness, (drain). Arrange cabbage in casserole dish. Pour meat mixture over cabbage, bake uncovered 20 to 25 minutes in a 350° oven. Sprinkle cheese on top, cook 3 to 4 minutes or until cheese melts.
Dissolve gelatin in boiling water. Add tomato juice. Chill until consistency of unbeaten egg whites. Stir in onion, green pepper, celery and cucumber and chill until firm. Serve on lettuce and garnish with sliced boiled eggs, if desired.
Combine all ingredients in blender and blend on high speed for approximately 30 seconds. Pour into a chilled glass and serve.
Early in day or up to 2 weeks ahead: Rinse strawberries with cold water; pat dry with paper towels. Reserve 4 for garnish; hull the rest and cut into pieces. In blender, at low speed or processor, blend all ingredients until smooth. Pour mixture into a 9 x 9-inch baking pan. Freeze until partially frozen, about 3 hours. Stir occasionally. Immediately spoon mixture into four 6-ounce dessert glasses. Serve or freeze to desired consistency. Garnish with strawberry.
Quarter lemon and blend in blender all ingredients until lemon is completely blended. Pour in a 9-inch unbaked pie shell. Bake at 400° for 35 minutes.
Boil sugar and milk for 6 minutes, stirring constantly to keep from sticking. Remove from heat and stir in chips and butter. Add vanilla and nuts. Pour into a greased 9 x 13-inch dish. Let stand in refrigerator for 6 hours. Cut into small squares. Will keep in refrigerator for months if tightly covered.
Put mixed vegetables and 2 cups water in a large saucepan. Cover and cook 5 to 7 minutes on medium heat; drain. In large mixing bowl, combine vegetables, chicken, celery, onion, mayonnaise, salt and pepper. Cover and chill for 4 hours.
Brown meat quickly, then add oil, mushrooms and onions and cook stirring, until onions are tender, about 3 minutes. Add the broth, Worcestershire sauce, paprika and tomato paste and bring to a boil. Stir in rice, cover and remove from heat. Let stand 5 minutes. Stir in sour cream. Makes 4 servings.
Combine eggs, sugar and oil; beat well. Add remaining ingredients, mixing well (will be very thick and hard to mix). Place in a greased and floured 9 x 5 x 3-inch loaf pan. Bake in a slow 300° oven for 2 hours. Cake must be started in a cold oven. Makes one 3 pound loaf of fruitcake without candied fruit.
Drain pineapple juice in a saucepan. Wrap ham and cheese around pineapple spear. Roll this up in crescent roll. Bake until roll is brown.
Thaw shrimp. Peel and devein. In a large pot, cook onion in margarine until tender. Stir in curry powder. Cook for 1 minute. Stir in water, carrots and bouillon granules. Bring to boiling. Cook, uncovered, 10 minutes or until carrots are tender. In small bowl, stir together evaporated milk, buttermilk and cornstarch. Add to saucepan with lemon juice, salt and 1/8 teaspoon pepper. Cook until bubbly and thickened. Add shrimp and green pepper. Return to boiling. Cook and stir 2 minutes or until shrimp are pink. Serve over rice. Top with bananas, pineapple, raisins, nuts and coconut. The ultimate dish.
Mix all dry ingredients together in a large bowl. In a separate bowl, mix eggs, milk and oil. Add all at once to dry ingredients and mix. You can make these right away or let the mixture sit overnight in the refrigerator.
Heat oven to 350°. Grease and flour 12 cup tube pan. Beat sugar, oleo, vanilla and eggs in 3-quart bowl on low speed for 30 seconds. Beat on high speed for 5 minutes. Beat in flour, baking powder and salt alternately with milk on low speed. Pour into pan. Bake 70 to 80 minutes. Cool 20 minutes. Remove from pan.
Blend cream cheese and 1/2 c. margarine until smooth in large mixing bowl. Add flour, blend well, chill dought in refrigerator about 2 hours. Shape dough into 24 one inch balls. Press into tiny muffin pans. Blend egg, brown sugar, vanilla and the Tbsp. of margarine, salt and pecans in small bowl. Fill pastry cups with mixture. Bake at 375 degrees 20 minutes or until lightly browned. Cool a minute or two on wine racks before removing from pans. Cool completely.
Wash, scale, bone and cube salted salmon the day before serving. Also chop tomatoes and onion. Keep refrigerated (icy cold) until needed. Keep tomatoes separate from salmon until serving. Drain tomatoes and toss.
Mix well. Add 3 to 4 tablespoons of mix to 1 cup of boiling water. Add miniature marshmallows if you like; a little more Coffee-mate makes it creamier.
Saute onion and garlic in 4 tablespoons of oil. Add chuck and cook only until red disappears. Add spices, tomatoes, tomato paste and water. Simmer 1 1/2 hours. Cook noodles slowly for 12 minutes in 6 quarts boiling water with 2 to 3 teaspoons salt and 1 tablespoon oil. Arrange in large pan, beginning with sauce on bottom. Layer noodles, Ricotta, Parmesan and Mozzarella. Repeat layers. Bake at 350° for 45 to 50 minutes. Serves 8 to 10.
Combine all ingredients. Spoon into pie shell. Cover with top crust. Brush with egg white. Bake at 375° for 40 minutes or until browned well.
Spread beans over bottom of 9 x 13-inch baking dish and add chicken. Combine soups, sour cream and dry soup mix and pour over chicken. Mix stuffing according to package directions and sprinkle over casserole. Bake at 350° (covered for first 15 minutes) 30 to 40 minutes.
Preheat oven to 450°. Bake pastry shell for 8 minutes; remove from oven. Reduce oven temperature to 350°. Take 6 slices of cheese and cut up in pieces. Brown meat; drain. Add tomato sauce, peppers, onions and bouillon cube. Cook and stir until bouillon dissolves; remove from heat. Stir in eggs, flour and cut up cheese. Fill pie shell. Bake for 20 to 25 minutes in a 350° oven. When done, top with remaining cheese slices and melt.
Mix pulp, beaten eggs and milk. Sift dry ingredients together. Pour the liquid mixture into the dry mix, as you stir. Stir in melted butter.
Mix syrup and sugar; bring to boil. Boil 1 minute. Mix peanut butter in with syrup mixture. Pour syrup over corn flakes in bowl; mix well. Press into pan. Cool. Cut or drop by tablespoon on wax paper.
Brown ground beef and drain off fat. Add chopped onion. Fry bacon and cut into pieces. Salt and pepper to taste. Add remaining ingredients. Bake at 350° for 40 minutes.
Bottom Layer: Heat oven to 350°. Mix shortening, sugar and egg yolks thoroughly. Stir flour into sugar mixture. Cover ungreased oblong pan (13 x 9 1/2 x 2-inch), press and flatten. Bake 10 minutes. Remove from oven and spread preserves, then with margarine. Return to oven and bake about 20 minutes until margarine is golden brown. Cool slightly, cut into small bars. Makes 4 dozen.
Saute onion, celery and butter. Cook broccoli; drain. Also cook rice, then mix all the ingredients together. Bake in a 9 x 13-inch pan for 20 minutes at 350°. Be sure to cover with foil.
Grease and flour 9 x 13 x 2-inch pan. Mix first 4 ingredients; set aside. In bowl with mixer at high speed, beat next 3 ingredients 3 minutes or until light and fluffy. At low speed, beat in real mayonnaise. Add flour mixture in 4 additions alternately with water, beginning and ending with flour. Pour into pan. Bake in 350° oven for 30 to 35 minutes or until cake tester inserted in center comes out clean. Cool in pan 10 minutes. Remove; cool on wire racks. Frost as desired.
Bake shells according to directions and cool. Cream the cream cheese and powdered sugar. Spread on bottom of both cooked pie shells. Top with with one can of blueberry pie filling, divided between the 2 pies. Top with Cool Whip.
Mix dry ingredients. Add oil and beaten eggs. Add apples and vanilla. Cook at 350° for 35 minutes or until done and golden brown. Serve hot or cold.
Butter one side of bread. Cut in about 1-inch cubes. Place bread evenly in well-greased 9 x 9-inch pan. Sprinkle bread with cheese. Beat together the eggs, milk, salt, mustard and pepper; pour over bread mixture. Refrigerate casserole overnight. Bake, covered, in a preheated 325° oven for about 1 hour or until egg mixture is set. Uncover for the last 5 minutes baking time.
Stir the cooking oil into the flour and salt. To this, add the mixture of warm water, yeast and sugar. Stir into a ball. Let rise for 15 to 20 minutes, then press into a large pizza pan or a cookie sheet. Add toppings of choice. Bake at 400°.
Cook 1 cup rice according to package directions; set aside. In large skillet or wok, fry bacon, then remove. Add chopped onion and fry 1 to 2 minutes until done. Add the cooked rice all at once and stir-fry. Add soy sauce and seasoning mix. Stir. Push rice to side of pan. Scramble egg in pan, then stir in with rice. Crumble in bacon. Add peas and carrots and cook until heated through.
Layer all ingredients, starting with hash browns, butter, etc. Bake at 350 degrees for 30 minutes.
Mix well all ingredients. Chill. Pinch off dough size of walnut. Dip bottom of glass in sugar and flatten out cookies. Bake at 350°.
Saute onions and garlic. Do not overcook. Mix in all other ingredients. Toss and simmer for 5 minutes. Serve as a side dish.
In a dish combine dressing, juice, sugar and soy sauce. Add chops; turn to coat. Cover; marinate in refrigerator, turning occasionally, 4 hours or overnight. Remove chops; bring marinade to a boil. Broil or grill chops, basting with marinade, until desired doneness. Meanwhile grill pineapple and brush with marinade until golden. Bring remaining marinade to a boil. Serve over chops. Serves 4 to 6. Great with rice.
Mix stuffing and oleo and press half of this mixture in bottom of a 3 quart baking dish. Combine remaining ingredients and put over stuffing. Top with remaining dressing mixture. Bake at 350° for 1 hour. May be made the night before and refrigerated until baking time.
Cut veggies in small pieces. Peel the stems of broccoli and cauliflower and cut up small; put in bowl. In another bowl, blend the remaining ingredients; whip until smooth and pour over the veggies. Mix and serve.
Combine first six ingredients; bring to boil. Reduce heat. Gradually beat in eggs. Cook, stirring constantly, until slightly thickened, about 5 minutes. Beat in salad dressing.
Beat egg in a large bowl. Add sugar, then alternately add milk and flour sifted with baking powder. Mix well. Add pecans. Pour in greased pan. Let stand 20 minutes. Bake 1 hour in slow oven.
Mix cream cheese, sour cream and taco seasoning. Add green chilies, black olives and green onions.
Mix ground beef, eggs, 1 tablespoon cornstarch, onion, pepper, nutmeg, salt, garlic salt and cracker crumbs. Shape into 1-inch meatballs. Place in shallow 4 quart container. Microwave on High about 10 minutes. Rearrange once. Drain.
Saute onion and garlic in butter. Add rest of ingredients and bring to a boil. Simmer 5 minutes.
Drain sauerkraut; chop. Place into mixing bowl. Add remaining ingredients; mix well. Store in refrigerator. Keeps indefinitely.
Pull apart lettuce in small pieces. Mix well with other ingredients. Refrigerate until well chilled. Crush 1 large package Fritos and add to salad just before serving. Use 1 bottle Catalina dressing. Toss well.