HumbleIntelligence/food-ner-1-Million huggingface dataset:
Butter 3-quart casserole dish and put broccoli on bottom of dish. Put chopped chicken on top. Blend soup and sour cream and spread over the entire dish. Top with cheese. Bake at 350° for 30 minutes.
Mix milk and bread good in a large container. Add eggs and mix good. Add meat and beat until mixed. Add salt, onion, bell pepper and black pepper. Pour into a baking dish and make like a loaf. Bake 1 hour at 350°. Put ketchup on when done.
Combine soups, wine and meat in casserole dish. Bake at 325° for 3 hours. During the last hour, may add chopped onion, pepper, etc., per personal preference. Serve over egg noodles or white rice.
Peel and mash avocados. Add minced onion, lemon juice, mayonnaise and salt. Serve on tomato slices. Garnish with chips.
Mix above; press on bottom and halfway up sides of 9-inch spring-form pan. Prepare filling.
Mash potatoes, let cool. Then mix potatoes, sugar, coconut, and vanilla together. Mix until moist. Form small balls and place on cookie sheet, place in refrigerator. Melt chocolate and a little paraffin over medium heat in double boiler. Dip balls when ready and place on wax paper on cookie sheet. When chocolate has hardened candy is ready. Store in cool place in tight container.
Add first 3 ingredients into melted oleo. Simmer 20 minutes, then add everything else (except chipped ham) and cook 30 minutes on low, stirring occasionally. Add chipped ham, simmer for 10 more minutes.
Brown hamburger with onion. Add remaining ingredients, including uncooked spaghetti (but not grated cheese). Heat to boiling, stirring occasionally. Reduce heat. Cover and simmer over low heat about 15 minutes or until the spaghetti is tender. Remove from heat and stir once. Sprinkle with grated cheese just before serving.
Work butter, brown sugar, cinnamon and flour together until crumbly. Place apples in buttered casserole dish. Spread topping over apples. Bake at 350° for 30 minutes or until apples are tender.
Cook broccoli as per package directions. Drain very well. Cook onion in butter. In very large bowl, stir together both soups, milk, cheese and drained pimentos. Add drained, cooked broccoli, cooked onions, ham and uncooked rice and Worcestershire sauce. Mix well. Divide into two casseroles. Serves 20.
Chop chilies, peppers and artichokes coarsely. Combine with mayo, Mozzarella and Parmesan. Bake at 350° until bubbly (1/2 hour). Serve with corn chips or taco chips.
Mix all 4 ingredients in an oven-safe dish. Bake at 350° for about 30 minutes.
Pack quart jars with cucumbers and dill (can add a bud of garlic). Make a brine with the water and salt. Boil in large pan, then add vinegar. Bring to a boil again. Pour hot brine over pickles to fill jar. Seal with double lid and let set for 6 to 8 weeks.
Cook sugar and milk 10 minutes or to soft ball stage. Remove from heat and add peanut butter and marshmallow cream. Beat until thick and creamy. Pour into 9 x 13-inch buttered pan.
Prepare corn muffin mix as directed. Set aside. In a 12-inch skillet over medium heat, cook ground beef until well browned, stirring constantly. Remove from heat; spoon off fat. Add chili powder, salt, garlic powder, tomato sauce and tomatoes and their liquid. Pour mixture into a 13 x 9-inch baking dish; spread corn muffin mix evenly over mixture. Bake at 350° for 30 to 35 minutes, until top is golden. Serves 6.
Cook rice in 2 cups water until dry or cook ahead. In skillet, heat oil; saute onions and add meat. Cook about 2 minutes. Break eggs into onion mixture; let this cook a little, then scramble. Add salt and pepper, rice and soy sauce. Heat through.
Drain shrimp and chop, not too fine. Soften the onion flakes. Put bouillon cube in 1/3 cup hot water and stir until dissolved. Combine with cheese and blend until smooth. Add remaining ingredients and shrimp. Makes about 2 cups.
Cream sugar, shortening and eggs. Add soda, salt and molasses, then add raisins and nuts. Stir in flour. Press out onto cookie sheets. With hands, make a big flat sheet just up to edge of cookie sheet. Sprinkle with sugar. Bake at 350° for approximately 8 to 10 minutes. Cut into bars. If hard, they should soften in a couple days. Shouldn't be soft when taken from oven.
Mix well. Pour into unbaked pie crust. Bake slowly at 350° for 1 hour, until crust is done.
In a blender container, put the milk, whipping cream, flour, baking powder, sugar, vanilla and egg yolks. Beat the egg whites until stiff. Fold them gently into the batter. Melt a little butter in a 9-inch frying pan. Pour in a thin layer of batter. As the pancake begins to bubble, arrange some of the apple slices on top, pushing them into the pancake. When the bottom is browned, turn the pancake over. Finish cooking.
Mix crumbs and peanut butter; add to the melted oleo and sugar. Shape into balls. Melt paraffin and chocolate. Dip balls into paraffin-chocolate mixture. Lay on wax paper to dry.
Cream butter, sugar and egg yolks. Stir in raisins. Pour into 9-inch pie shell. Bake at 350°.
Mix all ingredients. Bake at 350° for 20 to 30 minutes.
Knead slightly until smooth. Roll out and cut thin in 1-inch strips with cookie cutter, then cut in shorter strips or desired length. Make bow ties.
Dump entire contents of all cans, ranch dressing mix and taco seasoning into a large pot and start to heat. Brown ground beef, seasoning to taste with salt and pepper. When ground beef is brown, add to the pot. Serve over a bed of tortilla chips in bottom of bowl, with a spoonful of prepared Ranch Dip on top.
Brown sausage links. Arrange browned links in bottom of a large baking dish. Spread 1 cup shredded cheese over links. Arrange Tater Tots over cheese. Beat eggs with 2 cups milk and mustard, then pour over Tater Tots. Refrigerate overnight. The next day, combine 1/2 cup milk and soup. Pour over egg mixture and spread with remaining 1 cup cheese. Bake at 300° for 1 1/2 hours.
Combine sugar, flour, cinnamon, nutmeg and salt. Add to apples and mix lightly. Heap into pastry lined 9-inch pie pan. Dot with butter. Adjust top of crust over filling. Flute edges and cut steam vents. Bake in hot oven (425°) for 50 to 60 minutes or until apples are tender and crust is browned.
Mix ingredients in order and bake at 300° in an 8 x 4-inch bread tin for 1 hour.
Mix all together. Spread on top of baked mixture and bake about 20 more minutes.
Brown meat and onion in large frying pan. Add sauce, garlic powder and oregano. Mix and simmer for 5 minutes. Pour into large baking dish. Sprinkle 8 ounces cheese over top. Set aside. In small bowl mix eggs, milk, 1 tablespoon oil, salt and flour (it will be a thin batter). Pour over meat and cheese evenly. Sprinkle 1/2 cup Parmesan cheese over top. Bake at 350° for 30 minutes.
Mix flour, cornmeal and seasonings in bowl. Cut fish into serving size portions. Roll fish in seasoned flour mix. Deep fry at 375°.
Mix first 5 ingredients together and shape into one large or two small balls. Roll in paprika or chopped nuts.
Combine all dry ingredients. Add to boiling water and cook until thick. Cool. Place chilled strawberries in baked pie shell and pour mixture over them. Place in refrigerator. Top with whipped cream, if desired.
Brown beef in a skillet. Pour off the excess fat. Add chopped onion to beef and simmer until tender. Add soups and mix well. Pour into casserole dish. Bake at 350° for about 45 minutes. Serve with cole slaw and rolls.
Mix; beat 2 minutes. Bake in 2 loaf pans for 1 hour at 350°.
Mix cake mix as directed. Pour 1/2 batter in greased 9 x 13-inch pan. Bake at 350° for 15 minutes. Melt caramels, Eagle Brand milk and oleo in	double boiler, or microwave. Pour this mixture over cooled cake.	Sprinkle chocolate chips and nuts over caramel mixture. Pour remaining half of cake batter over caramel and nut mixture. Bake 25 minutes longer. Cool. Sprinkle with confectioners sugar.
Saute onion in butter in large pot. Add remaining ingredients and simmer about 20 minutes, until potatoes are tender. Cool completely. Add 1 large container sour cream. Reheat, but do not boil.
Cut meat in 3/4-inch cubes or strips and dredge in flour seasoned with salt and pepper. Brown meat in hot shortening. Add onions, mushrooms and garlic. Mix sour cream with tomato soup, sauces and green pepper. Pour over meat. Cover, cook on high until steaming, reduce heat to simmer. Takes about 45 minutes to cook. Serve over spaghetti, noodles or other pasta or rice. Parmesan cheese sprinkled over top is optional.
Mix ingredients with 2 beaten eggs. This mixture is very sticky. Shape into balls (as you would meatballs). Roll lightly in flour; put on cookie sheet lined with wax paper and chill well. In large kettle, bring water to a boil. Gently drop in dumplings, one at a time. They sink to the bottom. Reduce heat to simmer after dumplings rise to top, simmer about 10 minutes. Remove gently with slotted spoon to serving dish. Cover with Quick Tomato Sauce and serve.
Mix cabbage and green onions and refrigerate overnight or at least 2 hours. Break noodles into small pieces and saute them with the almonds and the sunflower seeds in the butter until lightly browned, then refrigerate. Combine cabbage mixture and noodle mixture about 2 hours before serving. Mix soy sauce, sugar, oil and vinegar and pour over salad about 15 minutes before serving. This makes a very large salad.
Brown meat, onion, cumin and salt. Mix beans with seasoning mix and Monterey cheese. Layer in a square baking dish. First layer, refried bean mixture. Second layer, meat mixture. Then layer chili peppers, Cheddar cheese and taco sauce. Bake at 400° for 20 minutes. Serve with chips.
Cut up marshmallows. Add pineapple (not juice) and let stand overnight. Whip cream; add sugar and vanilla. Fold into pineapple mixture. Chill thoroughly.
Lightly grease a 13 x 9-inch pan. Mix the first 6 ingredients. Place chicken on top. Sprinkle chicken with onion soup. Seal with foil. Bake at 325° for 2 hours or until tender.
In a large bowl, beat eggs. Add milk, bread crumbs and pepper. Cube ham and add along with ground pork. Mix well and shape into a loaf. Place in a shallow baking pan and insert a meat thermometer. Bake at 350° for 30 minutes.
Bring pineapple to boil. Remove from heat. Add jello and dissolve. Add buttermilk, coconut and nuts. Cool. Fold in whipped topping. Pour into 13 x 9-inch dish and refrigerate.
Grease oblong cake pan. Spread 1 cup nuts mixed with 1 cup coconut in bottom of cake pan. Put cake mix, pudding, water, eggs and oil in bowl; mix well. Pour over nuts and coconut. Blend together the margarine, cream cheese, powdered sugar and vanilla; spoon this over cake. Bake at 325° for 50 to 55 minutes.
Preheat oven to 400°. Place tortillas on baking sheets. Bake for 3 to 4 minutes or until crisp. Spread refried beans evenly on tortillas. Spread 1 tablespoon taco sauce over beans. Top with bell peppers, green onions and crushed red pepper. Sprinkle with cheese. Bake for 7 to 8 minutes or until cheese is melted. Cut into wedges. Serves 12.
Preheat oven to 350°. Cook potatoes in boiling salted water until tender; drain. Add carrots. Mash at low speed with electric mixer. Slowly beat in enough milk to make light and fluffy. Stir in the butter and a little salt and pepper. Put into a greased 2-quart casserole; dot with butter, if desired. Bake for 25 minutes. Makes 8 servings.
Stir together flour, baking powder and salt. Cut in 1 tablespoon shortening with pastry blender. Gradually add water, stirring with a fork. Turn out on lightly floured board. Knead into a smooth ball. Divide in half; let stand 10 minutes. Roll out each half to 10 x 12-inch rectangles. Cut into 2 x 3-inch rectangles. Do not re-roll or patch dough. Drop 1 at a time into hot oil. Lightly brown. Serve with honey or sugar. Makes 20.
Boil chicken; take off the bone. Put chips in a 9 x 12-inch pan. Mix Ro-Tel with chicken. Pour over chips. Top with cubed cheese. Bake 15 to 20 minutes at 350°.
Sprinkle dry jello over cottage cheese. Fold in Cool Whip. Fold in drained pineapple and nuts. Chill at least 2 hours before serving.
Whip all ingredients until smooth. Pour into freezer trays. Freeze until mushy. Whip again. Freeze until firm.
Mix. Chill and roll into balls. Freeze. Bake at 350° for 15 minutes.
Put sugar , juice from beets, allspice, cinnamon sticks, salt and vinegar in pan and boil for 15 minutes hard. Put sliced beets into mixture and boil slowly for 5 to 10 minutes. Remove cinnamon sticks.
Cook pasta. Drain well. Combine oil and vinegar in a jar. Shake vigorously. In a large skillet, combine pasta, oil, vinegar and tomatoes. Cook over low heat, tossing gently. Add spices. Heat through. Sprinkle with Parmesan.
Preheat oven to 350°. Combine peach pie filling and cranberry sauce in ungreased 13 x 9 x 2-inch pan. Combine dry cake mix, cinnamon and nutmeg in bowl. Cut in butter with pastry blender or 2 knives; mix in nuts. Sprinkle evenly over fruit in pan. Bake at 350° for 45 to 50 minutes or until golden brown. Serve with ice cream or whipped cream, if desired. Makes 16 servings.
Place butter in small saucepan and bring to a boil. Remove from heat and stir in sour cream and sugar. Stir until melted and let cool to lukewarm. Dissolve yeast in warm water (1/2 cup) in a large mixing bowl. Stir in sour cream mixture and eggs. Combine flour and salt. Gradually add to yeast mixture, mixing well. Cover and refrigerate overnight.
Mix first 5 ingredients. Bake on 325° for 25 to 30 minutes in 2 round pans. Cool. Mix the next 3 ingredients, fold in Cool Whip and spread on cold cake. Store cake in refrigerator.
Combine all ingredients. Mix well with wooden spoon or hands. Pat into 13 x 9-inch pan. Bake at 350° for 25 to 35 minutes. While still warm, sprinkle with cinnamon sugar. Cake will be somewhat soft when done.
Mix all ingredients together. Pour turkey juice over it and stir. Add water to make juicy enough so it won't get dry after cooking. Bake at 350° for about 45 to 60 minutes.
In large bowl, combine soups, milk and sour cream. Stir in cheeses, rice, broccoli, onion, 3/4 teaspoon of paprika and pepper. Coat 13 x 9-inch baking dish with nonstick cooking spray and transfer mixture. Sprinkle with remaining paprika. Cover and bake at 350° for 35 minutes. Uncover; bake 5 to 10 minutes longer or until rice and broccoli are tender. Serves 16 as a side dish.
Bring water and butter to a boil. Add flour and salt; cook until mixture leaves sides of pan, stirring constantly. Remove from flame. Add unbeaten egg and beat thoroughly. Drop from level teaspoons into 26 to 30 tiny balls on a greased cookie sheet. Bake at 400° for 14 to 16 minutes. Cool on cake rack.
Place margarine in a 1 1/2 quart casserole. Microwave at High (100%) until melted, 30 seconds to 1 minute. Stir in flour, salt, paprika and cayenne pepper. Blend in half and half, milk and sherry. Microwave at Medium-high (70%) until thickened, 4 to	7 minutes, stirring with a wire whisk 2 to 3 times during cooking. Stir small amount of hot mixture into egg yolks; return to mixture. Microwave at Medium-high (70%) until thickened, 1 to 3 minutes, stirring once or twice.	Stir in crabmeat. Serve over toast points or patty shells, if desired.
Layer cooked carrots, green peppers and onions. Refrigerate. Combine tomato soup, sugar, salad oil, vinegar, mustard, Worcestershire, salt and pepper. Heat the mixture in a saucepan to boiling; pour hot mix over vegetables. Cover and store in refrigerator. Serve hot or cold.
Bake pie crust first. Mix ingredients in order given. Boil on stove until thick enough to stick on spoon. Pour in pie crust and bake until solid. Top with whipped cream.
Bake cake and let cool. Prepare jello, dissolving in 1 cup boiling water. Add 1/2 cup cold water. Using a knife, poke holes all over cake and pour jello over cake and into holes. Prepare vanilla pudding with cold milk and spread over cake. Top with Cool Whip. Refrigerate for at least 1 hour before serving.
Saute beef and onion in a large, gallon-saucepot until meat is lightly browned. Add all of the spices, beans, tomatoes and tomato juice; mix well. Bring to a boil and simmer over low heat, covered, stirring occasionally for 1 hour.
Brown hamburg; drain grease. Add remaining ingredients. Press biscuits in muffin pans. Fill with filling. Sprinkle with shredded cheese. Bake at 400° for 10 to 12 minutes.
Beat egg whites until stiff. Gradually beat in sugar. Fold in dates, nuts, coconut and extract; beat well. Spread in an ungreased shallow pan (9 x 9 x 2-inch). Bake for 20 minutes in a 300° oven. Remove mixture from oven and turn out into bowl and add cherries. Let mixture cool so it can be handled and form into little balls. Roll each ball in granulated sugar. Makes 30 balls.
Allow eggs, butter and Crisco oil to set at room temperature overnight. Add pinch of salt to flour. Mix all ingredients thoroughly. Spray Baker's Joy in Bundt pan. Bake at 350°.
Mix the cake mix, 1 egg and 1 stick oleo. Put in a 9 x 13-inch pan; bake at 325° for 15 minutes. Top with the marshmallows; return to oven to melt. Remove from oven; slightly cool. Mix together the corn syrup, 1 stick oleo, peanut butter chips and vanilla. Fold in the Rice Krispies; melt all together in microwave. Put on top of marshmallow layer; cool and cut in squares.
Cream butter in small mixing bowl, then add cocoa and sugar alternately with milk; beat to consistency. Blend in vanilla.
Heat oven to 375°. Separate each biscuit into 2 or 3 thinner biscuits each. Lay each biscuit over top of mini muffin cup. Press each biscuit into cup. Sprinkle several bacon pieces to each cup. Chop the tomato and add to each cup. Finely chop the onion and mix with mayonnaise, cheese and basil. Mound a small amount of cheese mixture on top of tomato in cups. Sprinkle a few more bacon pieces on top. Bake 10 to 15 minutes until golden brown. Makes 20 to 30 appetizers.
Mix ingredients. Spray Baker's Joy into oblong Pyrex dish, and add batter. Bake 20 minutes at 350° or until golden brown.
Preheat oven to 350 degrees. Grease and flour 9 x 13 baking dish. Mix oil, sugar and eggs together and mix well and add chopped apples. Let stand for 15 minutes and then add all dry ingredients mixing well. Add chopped nuts. Pour into prepared dish to bake for 45 minutes.
Combine bread crumbs, cheese, parsley, pepper and garlic salt. Set aside. Dip chicken in salad dressing. Dredge in bread crumb mixture. Place chicken in a 13 x 9 x 2-inch baking pan, coated with cooking spray. Bake uncovered at 350° for 45 minutes or until tender. Yields 6 servings.
Cream the cream cheese and sugar. Add eggs. Blend well. Add bananas and stir. Gently mix in biscuit baking mix. Add nuts. Bake in a greased 9 x 5 x 3-inch loaf pan in a preheated oven at 350° for 45 to 50 minutes. A very good recipe.
Melt butter in saucepan. Add flour, salt, pepper and sugar; blend. Add milk gradually and cook over medium heat until mixture is thickened, stirring constantly. Remove from heat, add onion, corn, ham and eggs; mix. Turn into baking dish. Place pan in pan of hot water and bake in moderate oven at 375° for 50 minutes or until mixture is set.
Melt butter; cream in sugar and egg yolk. Alternately add cheese and flour. Roll on floured board and cut in desired shapes or roll in small balls and place on ungreased baking sheet. Bake at 350° until brown.
Cut kielbasi in bite size pieces. Mix all ingredients in casserole dish. Bake at 350° for 1 hour. Baste periodically.
Mix ingredients in rotation. Bake at 350° for about 30 minutes. Put a large pan of water under cake while baking. It burns easily.
Spread can of refried beans on cookie sheet or pizza pan. Mix taco seasoning with sour cream and spread on top of beans. Spread salsa on top of sour cream mixture. Sprinkle cheese all over top of salsa. Sprinkle lettuce on top of cheese. Sprinkle tomato on top of lettuce. Sprinkle onion on top of tomato.
Combine ingredients, adding jam before sugar. Bake at 350° until done. Spray pans or cut oil paper for bottom. Makes 2 layers. I double recipe and make 3.
Grease casserole dish. Pour pineapple chunks in. Mix sugar, grated cheese and flour together and pour on top of pineapple. Melt butter and break the Ritz crackers into butter. Put on top of casserole. Bake at 350° for 35 to 40 minutes.
Mix flour, sugar, dates and nuts in bowl. Add vanilla. Beat eggs, add eggs and butter together with ingredients. Pour into buttered oblong pan. Bake at 350° for 30 minutes. Cut into squares.
Layer sausage, potatoes, cheese, flour, salt and milk in casserole dish. Bake at 350° for 50 to 60 minutes, covered. Uncover and bake for 10 to 15 minutes longer.
Mix 3/4 cup sugar and 1 tablespoon cinnamon together. Roll biscuits in the mixture. Drop into greased Bundt pan. Bring rest of ingredients together to a boil. Pour over biscuits. Bake at 350° for 40 to 50 minutes. Remove from pan immediately.
Brown meat and 1/4 cup onions. Add salt, chili powder and ketchup. Add beans with juice. Mix and heat. Put mixture into chafing dish and top with remaining onions, cheese and sliced olives.
Mix all ingredients, except strawberries and sugar. Add the strawberries and sugar to other ingredients. Put in refrigerator until it gets cold. Very good with cake.
Mix ingredients in order listed, adding all dry ingredients a little at a time. Add eggs one at a time, beating well after each. Grease one tube pan or 2 large loaf pans and pour in batter. Bake at 350° for one hour or until done (optional: add 1 cup chopped nuts to batter).	A cream cheese and powdered sugar icing, tinted yellow, gives the look of autumn.
Mix together the ingredients. Complete filling of ice cream freezer can with whole milk. Freeze as you would homemade ice cream with equal parts of ice cream salt and ice.
Mix all ingredients together in container and let chill for 2 hours. Pour punch over block of ice in punch bowl. Float mint, strawberries, orange, lemon and lime slices on top. Serve in 6 ounce punch cups. Makes 18 servings.
Cut bread in 1/2-inch thick slices, cutting to but not through bottom crust. Combine butter, Parmesan cheese, seasoning sauce and parsley. Spread mixture between every other slice of bread. Make 1 lengthwise slice down center of bread, cutting to but not through bottom crust. Wrap loaf in foil. Heat foil-wrapped bread over slow coals until warm through, 25 to 30 minutes. Makes 1 loaf.
Saute ham and onion in 3 tablespoons butter in a large skillet until onion is tender. Add eggs and cook over medium-high heat; stir to form large, soft curds. When eggs are set, stir in Cheese Sauce (recipe follows). Spoon eggs into greased 13 x 9 x 2-inch baking pan. Sprinkle with paprika and chill overnight. Bake at 350° for 30 minutes or until heated through. Serves 8.
Combine all ingredients until thoroughly mixed. Pour into a 13 x 9 x 2 pan. Bake at 350° for 35-45 minutes. Frost with cream cheese frosting.
Pour milk into medium bowl. Add pudding mixes; beat with whisk for 1 minute. Let stand 5 minutes. Layer 1/2 of the cake cubes, fruit and pudding in 3-quart serving bowl. Repeat layers once. Refrigerate for 1 hour or until ready to serve.
Saute onions and green peppers in 2 tablespoons of butter. Add beans, hot dogs, ketchup, chili sauce and brown sugar. Simmer 2 minutes. Pour into casserole. Split biscuits; place on beans. Top with Cheddar cheese. Put on other half of biscuits and sprinkle with corn chips and Parmesan. Dot with butter. Bake at 350° for 20 minutes or until browned.
Beat eggs lightly in a large bowl. Stir in applesauce, sugar, squash, pineapple and vanilla. Sift together remaining dry ingredients. Stir dry ingredients into egg mixture until well blended. Spoon batter into an 8 x 5 x 3-inch loaf pan coated with nonstick spray. Bake at 375° for 1 hour or until centers of loaves spring back when touched. Cool 10 minutes before removing loaves from pans. Yields 20 servings per loaf. One serving equals 130 calories.
Melt morsels over hot (not boiling) water. Stir in evaporated milk and orange extract. Blend mixture with a fork or wire whisk until smooth. Serve warm over ice cream or cake.
Cook vermicelli according to package directions. Brown meat. Cook spinach according to package directions. In a 9 x 13-inch Pyrex dish, layer sauce with spaghetti, meat mixture, then Parmesan cheese, Ricotta cheese and spinach. Top with Mozzarella cheese. Bake at 350° for 30 to 40 minutes.