HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients in a greased, covered, 1-quart casserole dish. Bake at 350° for 30 minutes. Top with French fried onion rings. Bake, uncovered, 5 more minutes.
Mix together soup, milk, soy sauce, pepper, green beans and half of the fried onions. Put in 1 1/2 qt. casserole. Bake at 350 degrees for 25 minutes or until hot. Top with remaining fried onions and bake for 5 more minutes.
Cream margarine, sugar and eggs. Mix well. Pour into unbaked pie shell. Bake at 350° until knife comes out clean, approximately 35 to 40 minutes.
Mix together apples, sugar, cinnamon and salt. Mix together brown sugar, rolled oats, flour and butter; crumble over apple mixture. Bake at 375° for 45 minutes.
Combine all ingredients except partries. Roll out sheet pastry and stuff with all the ingredients, sealing the edges. Bake in pre-heated 350° oven until golden brown, about 20 minutes.
Melt together chocolate chips and 14 ounce white chocolate until smooth. Remove from heat. Stir in marshmallows, cereal and peanuts. Pour into greased 12-inch pizza pan. Sprinkle M&M's over pizza. Melt 2 ounces chocolate with oil. Drizzle over pizza. Chill.
Heat oven to 350°. Place contents of vegetable seasoning package and butter in bowl. Add hot water; stir to partially melt butter. Add stuffing crumbs and stir gently to mix. Cook frozen vegetables about 5 minutes in separate pan; drain. Mix soup and milk in 2-quart casserole dish; stir in chicken and vegetables. Spoon stuffing over mixture. Bake for 45 minutes or until bubbly.
Mix and spread in a 9 x 13-inch pan. Bake at 350° for 15 to 20 minutes. Cool completely.
Mix cream cheese and powdered	sugar.	Fold in whipped cream to which 1/3 cup of powdered sugar has been added. If using Cool Whip, do not add sugar. Spread half of cheese mixture on top of baked, cooled crust. Beat pudding with milk. Spread on top of cream cheese layer. Spread other	half of cream cheese mixture on pudding	layer and garnish with crushed walnuts. Keep refrigerated. Serves 10 to 12.
Press raw ground beef into bottom of 9 x 9-inch pan. Add onion, salt and pepper. Cover with green beans; spread soup over this. Cover top with Tater Tots. Bake at 350° for 40 minutes.
Mix all ingredients together. Pour in Pyrex bowl and put in pan of water. Cook until firm.
Combine first 5 ingredients. Mix mayonnaise, sugar and vinegar together; pour over salad. Chill and serve.
Arrange half of asparagus in a lightly greased 12 x 8 x 2-inch baking dish. Combine next 6 ingredients, stirring gently. Spoon half this last mixture over asparagus. Repeat layers. Combine bread crumbs and butter. Sprinkle over entire top. Bake, uncovered, at 350° for 20 minutes or until well heated.
Cook sausage, onion and garlic in skillet. Brown and drain; set aside. Cook ground beef until brown; drain. In 6-quart pan, combine sausage mix and ground beef. Stir in 2 tablespoons parsley, sugar, basil, mushrooms, tomato sauce and tomatoes. Bring to boil. Reduce. Simmer 45 minutes stirring frequently. Heat oven to 350°. Cook noodles and drain. Use a 13 x 9-inch pan, ungreased.
Beat together both cream cheese. Blend in chicken, celery and 2 teaspoons parsley. Shape into a ball and sprinkle the top with almonds and remaining parsley. Chill. Serve with low-fat wheat crackers. Serving size is 1 ounce with 90 calories and 6 g fat.
Cream until smooth, shortening, sugar, eggs and vanilla. Add all other ingredients and mix well. Using wax paper, shape into rolls about 2 x 10-inches. This will make 2 rolls of cookie dough. Wrap and freeze. When ready to bake, slice about 1/4 inch thick. Bake at 350° about 10 to 12 minutes or until lightly brown.
Saute onions in butter. Add chopped meat. Saute until red is gone. Add tomato paste, seasonings and wine. When well sauteed and moisture is absorbed, add grated cheese and mix. Pare eggplant vertically in 4 long strips. Slice in 1/4-inch slices (circles). Salt and place in a colander to drain. Pat and place on paper towels. Saute briefly in lightly oiled pan. Place on paper towels.
Melt butter in 9 x 12-inch baking pan. Add ingredients in order listed. Bake at 325° for about 30 minutes.
Combine meal and water in saucepan and cook over medium heat until thickened. Remove from heat and add remaining ingredients. May be lumpy. Bake at 450° for 30 to 40 minutes or until brown.
Cream margarine and sugar; add eggs, 1 at a time. Add cracker crumbs and soda, then pineapple, chopped nuts and coconut. This will seem real dry, but it won't be. Bake at 300° for 1 hour and 10 minutes without opening door. Let set and cool in pan.
In a 9 x 13-inch baking dish, stir sauerkraut and its liquid, ginger and dressing. Spread out. Top with a layer of meat. Bake at 400° for 15 minutes. Remove from oven and place cheese on top of the meat in a single layer. Top with bread, lightly brushed with butter. Bake 10 minutes longer or until bread is crisp. Makes 8 servings.
Place hash browns in 9 x 13-inch pan. Heat onion, butter, soup and sour cream. Spread over potatoes. Sprinkle with cheese. Dot with 1/4 cup melted butter. Bake at 350° for 1 hour.
Cook and drain hamburger. Add onions, garlic, spaghetti sauce, stewed tomatoes and undrained mushrooms. Simmer for 20 minutes. Cook macaroni, drain and rinse in cold water. Pour 1/2 of shells in a deep casserole dish. Cover with 1/2 of tomato and meat sauce. Spread 1/2 of sour cream over meat mixture. Top with Provolone cheese. Repeat, ending with the Mozzarella cheese. Cover and bake at 350° for 35 to 40 minutes. Uncover and bake until cheese melts and browns.
Cut each dinner roll into 4 equal pieces. Roll each fourth into a 5-inch rope. Dust with flour. Wrap each rope around each lil smokie several times and each ends under dough. Place on baking sheet sprayed with nonstick cooking spray. Bake at 350° for 15 to 20 minutes or until golden brown.
Cream butter and sugar until light. Add eggs, one at a time, beating well after each addition. Add vanilla. Stir in pecans, raisins and coconut. Mix well. Pour into pie crust and bake at 300 degrees for about 45 minutes. Top with whipped cream when served or Cool Whip.
Brown meat; add chopped onions, sauce and seasonings. Simmer while you cook noodles according to package directions. Combine noodles, meat and sauce in well greased casserole or 13 x 9-inch pan. Top with Mozzarella cheese. Bake for 30 minutes at 350°.
Place sliced onions in bottom of bowl that can be baked in. Slice up cabbage over onions. Pour tomatoes and chilies over cabbage. Sprinkle salt and vinegar over all. Cover and bake in microwave on Medium for 3 minutes, stir and cook 3 more minutes. Your microwave may take longer. Ready to serve.
Follow cake mix directions. Cool and cut into small squares. Mix 3 boxes chocolate pudding with 4 1/2 cups milk. Shaker Method: Shake vigorously at least 45 minutes or Beater or Mixer Method: Beat or mix until well blended, at least 1 to 2 minutes. Crush candy bars into small pieces. (Timesaver: If you freeze candy bars first, it will be easier to crush. If you have a food processor, you can throw in the frozen candy bars and have it crushed in no time!) Layer as follows in a deep trifle bowl: cake squares, chocolate pudding, Cool Whip and sprinkle crushed candy. Layer as many as your bowl will allow you!
Preheat oven to 400°. Spray a 9-inch pie plate, then add the chicken, vegetables, soup, pepper and 1/4 cup milk. In a small mixing bowl, mix the remaining milk, egg and baking mix. Pour over the chicken mixture and bake 30 minutes or until golden brown.
Crumble sausage in a large frypan; cook over medium heat until well done. Sprinkle flour over sausage and fat. Brown flour and then add milk. Cook until thickened enough to serve over biscuits.
Mix all ingredients except beef together. Pour the mixture to beef and mix them well. Keep them in a refrigerator for a couple of hours before cooking. Cook the beef in a pan or on a grill.
Add 3 tablespoons olive oil in large pot and fry beef and pork. Stir in onion, bell pepper, celery and parsley; mix well. Add garlic, mint and cayenne pepper; mix well. Add hot sauce, Worcestershire sauce and about 1 1/2 cups water and wine. Add salt and stir well. Let cook about 10 to 15 minutes, adding water as needed. Add soup and mix well. Add cooked rice, stir well to mix. Cover and let simmer about 45 minutes.
Preheat oven to 350°. Combine cocoa, milk, coconut, salt and vanilla in bowl. Drop dough by teaspoons onto greased cookie sheet. Bake for 15 minutes.
Cube potatoes into bowl. Add soup mix and oil. Toss until well covered. Put mixture into baking dish. Bake at 350° until potatoes are tender.
Cook 30 to 60 minutes or until thick. Add 1/4 teaspoon basil and 1/4 teaspoon oregano. Process in water bath 30 minutes. Makes 2 pints.
Bake cake mix as directed in a 9 x 13-inch pan. Boil pineapple and sugar. Cool. Mix pudding and milk. Cool. Whip heavy cream, vanilla and confectioners sugar. Cool. When cake is finished and cool, put crushed pineapple, sugar and instant vanilla pudding on top of cake in layers. Toast coconut and sprinkle on top.
Combine the Karo, sugar and water; boil until a little when tried in cold water forms a hard ball, 254°. Add the vanilla and pour into the popped corn from which all hard grains should be removed. Stir until coated. Rub the hands with Mazola and form the corn into medium size balls, pressing closely together. Let dry on waxed paper.
Cut 4 pieces of aluminum foil (enough to cover each onion). Clean onions and cut a hole in the top the size of a bouillon cube. Place cube in onion top with a pat of butter or margarine and pour on Worcestershire sauce. Bring the corners of the foil together and twist. Bake at 350° for 30 to 45 minutes or until onions are tender. Serve with steaks, chops or any meal. A real Southern tradition.
Cover 2 cookie sheets with buttered wax paper. Arrange pecans in clusters about 1 inch apart.
Let cheese stand overnight to soften. Mix cheese and sausage with hands. Gradually add Bisquick; mix well. Form into balls and bake at 375° for 12 to 15 minutes or until golden brown.
Mix crumbs with 3/4 stick margarine. Spread and press into 9 x 13-inch baking dish. Whip together sugar, 1 1/2 sticks margarine and eggs. Spread over crust. Spread drained pineapple over filling. Slice bananas and place over pineapple. Top with Cool Whip. Sprinkle with nuts and cherries. Chill well.
Melt oleo and crush corn flakes or potato chips. Mix well. Sprinkle on top and cook 10 minutes more, uncovered.
Pour cherry Jell-O into hot water. Let stand 15 minutes. Mix cherry filling, pineapple and Jell-O mix into a large bowl. Add enough milk to make cream cheese soften. Put sour cream in cream cheese. Mix very well. Pour half the cherry mix in a large casserole. Put in refrigerator to make firm. Remove and spread cheese and sour cream mix onto cherry mix. Sprinkle broken pecans, then pour cherry mix again. Put casserole back into refrigerator to make firm. Makes a very large salad.
Melt 2 tablespoons margarine in a skillet and add coconut, stirring constantly over low heat until golden brown. Spread the coconut on an absorbent paper to cool. Cream the other 2 tablespoons of margarine with cream cheese and add the milk. Beat in the sugar gradually. Blend in the vanilla and stir in 1 3/4 cups of coconut. Sprinkle remaining coconut on cake top.
Make cream sauce of butter, flour and milk. Add seasonings and cheese. Mix in hominy and chilies. Pour into buttered 1 1/2-quart casserole. Sprinkle with paprika. Bake, uncovered, in 350° oven for 1/2 to 3/4 hour.
Lightly salt and pepper chops. Combine flour, brown sugar and salt; coat chops with this mixture. Arrange chops in greased glass dish. Sprinkle remaining flour mixture over chops. Top with onions, then pour barbecue sauce over all. Cover with waxed paper and microwave 25 to 30 minutes, or until chops are tender. Turn chops four times during baking.
Defrost bread dough; spread dough on lightly greased cookie sheets. Brush dough lightly with oil. Sprinkle lightly with salt, pepper, oregano and garlic salt. Layer cheeses and meats on dough. Roll, tucking in ends. Brush with oil. Sprinkle with oregano. Bake at 350° for 30 minutes, 10 to 15 minutes covered with foil. (Mine doesn't take quite that long.) If reheating slice, bake 10 minutes at 350°. Slice and serve.
Put undiluted soup in 2-quart casserole. Stir in sherry, mushrooms, cooked crab and shrimp and raw scallops. Toss gently. Cover with grated cheese. Bake at 350° until bubbly. Cook uncovered. Serve with rice.
Dissolve gelatin in hot water. Chill until slightly thickened. Break up cranberries with a fork. Stir cranberries, celery and walnuts into gelatin. Fold in sour cream. Mold; chill until firm.
Mix Beef with Onion, Egg, Salt, Pepper and Bread; mix well. Form into meatballs. Brown meatballs and drain. Add Soup and Water. Simmer for 10 minutes, while waiting for the Egg Noodles to cook.
Heat ingredients. Put in 1-quart saucepan over low heat, stirring constantly until chocolate is melted. Cook 5 minutes. Pour over cake.
Brown hamburger and onion in pan. Pour into roaster. Add cooked potatoes, celery, carrots and spaghetti. Pour mushroom soup over top. Fry bacon and lay on top of this. Pour tomato juice over everything. Top with sliced cheese. Bake for 1 1/2 hours in a 350° oven.
Mix all but peanut butter, oats and vanilla. Bring to a boil. Then add peanut butter, oats and vanilla. Spoon onto wax paper and cool.
Cream first 4 ingredients until fluffy. Sift dry ingredients; stir into molasses mixture. Form in small balls, roll in granulated sugar and place 2 inches apart on greased cookie sheet. Bake at 375° about 10 minutes.
Mix together flour, margarine and 1/2 cup nuts. Pat into 9 x 13-inch Pyrex to make crust. Bake 15 minutes in 350° oven. Cool. Mix together cream cheese, powdered sugar and 1 cup Cool Whip. Spread on cooled crust. Mix together the pudding and milk. Pour on top of cheese mixture. Top with remaining Cool Whip and sprinkle with remaining chopped pecans. Refrigerate.
Cut water chestnuts in halves or thirds and wrap bacon around. Fasten with toothpicks. Bake on rack until browned. Put in a shallow pan or casserole and bake 45 minutes in sauce made from brown sugar and catsup. Serve hot or warm. Makes about 40.
Mix together thoroughly. Pour thin layer into 6 x 8-inch sprayed frying pan. Turn once.
Crush one Ex-Lax tablet thoroughly in alcohol. "Paint on" with brush or Q-Tip. Let dry.
In medium bowl, combine flours and salt. With blender at low speed, blend milk, eggs and butter or margarine. Slowly add dry ingredients and process until smooth. (Can be made ahead. Cover and refrigerate up to 24 hours.)
Break hamburg up in a large bowl. Add salt, pepper, eggs, onion soup, Dutch rusk and water. Mix well with hands. Make into small meatballs. Put in a small roaster or large baking dish. Heat chili sauce and grape jam together, then pour on top of meatballs. Bake at 325° for 2 1/2 to 3 hours.
Preheat oven to 375°. Sift flour, baking powder, salt and sugar; add caraway seed. Work butter in dry ingredients until it feels like cornmeal. Add egg to milk, mix well. Add baking soda to milk mixture, will form bubbles. Stir and add all at once to dry ingredients. Mix with fork until well blended. Dough will be sticky. With floured hands, form into a ball. Place in lightly buttered pie plate or cookie pan. Flatten slightly, cut cross in dough 1/4-inch deep. Sprinkle flour over top of loaf. Bake at 375° for 30 to 35 minutes.
Core cabbage; put in pan of boiling water. Remove about 12 leaves when loose. Mix hamburger, rice and tomato sauce in a large bowl. Wrap hamburger ball in leaf of cabbage. If it won't stay together, use toothpicks on stem of cabbage. Put rest of ingredients in a large pot. Put cabbage rolls in pot in 2 layers. Put lid on; simmer 3 hours or until cabbage is tender, about every 1/2 hour. Remove grease formed on top of pot.
Preheat oven to 350°. Line buttered baking sheets with buttered waxed paper. In a medium bowl, combine the flour and baking powder. In a large bowl, beat together the eggs, sugars, vanilla and almond extracts. Add the flour mixture. Stir in the milk chocolate chips and chopped Macadamia nuts. Use 1 tablespoon dough for each cookie. Drop them 1-inch apart on prepared baking sheets. Bake for 10 minutes. Makes 4 dozen.
Mix and put into 9-inch pie crust. Put on top crust and add slits to top crust. Bake at 350° for 50 minutes. Increase to 400° for 5 minutes. If using mixed vegetables, increase to 400° for 10 minutes.
Mix all ingredients together. If desired, add 1/2 cup slivered almonds. Place in a greased 11 x 14-inch casserole. Sprinkle with cornflakes. Bake at 350° for 1 to 1 1/2 hours.
In pan combine syrup, juice, vinegar, cornstarch, Worcestershire and mustard. Cook and stir until thickened and bubbly. Stir in hot dogs and onions. Cook, stirring occasionally, 8 minutes or until onions are tender.
Brown hamburger meat and onions. Slice potatoes and boil until tender. Heat soups together with a small amount of milk. Fix layers of meat, potatoes and cheese. Finish with cheese. Pour soup over top. Heat to blend flavors as long as needed. Can cook in crock-pot.
Mix mayonnaise, vinegar and sugar together. Fry bacon crisp and crumble. Add mayonnaise mixture to broccoli, onion and bacon; stir. Add cheese last and stir gently.
Place bread in bottom of Dutch oven. Mix remaining ingredients and place in Dutch oven. Cover tightly. Bake at 250° for 4 hours.
Dissolve yeast in water. Add eggs. Set aside. Work sugar, salt and Crisco like pie crust. Add 3 cups flour gradually. Add egg mixture and work in remaining flour. Cover with damp cloth. Let stand in refrigerator overnight. Roll out like pie crust. Cut into pie shaped wedges. Roll up each wedge starting with large end. Let rise 3 hours. Bake at 375°. Makes 24 medium size.
In large pot, melt 2 tablespoons Crisco and when heated, add chuck roast, onion and celery, then brown meat on both sides. Then add 5 cups water and simmer covered for 1 hour. Afterwards, add all ingredients and cook for 3 to 4 hours, stirring occasionally, adding water when needed. When done, remove meat and cut into bite size pieces.
Mix egg in blender (or use mixer). Add cottage cheese until smooth. Add butter or oil and flour (or cornmeal). Fry as you usually would for pancakes but make them smaller than usual.
Cook noodles according to directions on carton. Drain. Brown ground beef and add spaghetti sauce. Mix Ricotta, cottage cheese and spinach. In greased 9 x 13-inch dish, layer noodles. Top with cheese and spinach mixture, then with Mozzarella cheese. Repeat layers until all ingredients are used. Top with meat and sauce and bake at 350° for approximately 30 minutes.
Brown meat; drain and let cool. Chop onion and garlic; grate carrots. Brown onion and garlic, then add carrots, cooking until crisp-tender. Add meat to vegetable mixture. Let cool. Separate wrappers and add about 2 tablespoons meat mixture to center of wrapper. Roll up; seal with water on edges. Deep fry until golden. Makes a lot! (You can freeze uncooked lumpias.)
Combine crumbs and butter. Put 1/3 of mixture into small casserole. Cover with half of the oysters. Sprinkle with pepper and repeat. Combine remaining ingredients with 1/4 cup oyster liquid. Pour over oysters. Top with remaining crumbs. Bake at 350° for 30 minutes. Serves 4.
Place chopped dried beef in bottom of large baking dish. Arrange breast on top. Combine all other ingredients; mix well. Pour over chicken.
Whip the evaporated milk until soft peaks form. Mix water, lemon juice, gelatin and sugar and microwave for 1 minute on High. Stir the gelatin mixture into the whipped evaporated milk. Add yellow food coloring. Mix well with an electric mixer. Pour into graham cracker crusts. Chill 1 hour before serving.
Combine all ingredients except cheese and potato chips. Place in 9 x 9-inch baking dish.	Top with combined cheese and chips. Bake at 425° for 15 minutes. Serves 6.
Heat buttermilk and butter to 120°. In large mixing bowl, combine 2 1/4 cups flour, sugar, yeast, egg and warmed buttermilk mixture. Mix with dough mixer or by hand for 5 minutes. Add 2 1/4 cups flour and continue kneading for 3 more minutes. If sticky, knead enough of remaining 1/2 cup flour to form moderately stiff dough. Place dough in greased bowl, turn once to grease top. Cover and let rise in warm place until doubled (1 hour).
Remove eggs from refrigerator; separate. Let stand at room temperature. Sift flour once before measuring. Sift together the flour and 3/4 cup of sugar 5 times. In a large bowl, mix egg whites and salt. Beat until foamy, about 1/2 minute. Add cream of tartar. Continue beating until whites are stiff and stand in points (not until dry). Sprinkle in rapidly 1 cup sifted sugar. Beat 1 minute until blended. Add extracts. Sprinkle in sifted flour mixture evenly and quickly. Beat only enough to blend, 1 1/2 minutes. Cut up cherries and drain well on paper towel.
Mix all ingredients together in large skillet or pan. Cook on medium heat, stirring constantly. Cool on wooden board or wax paper. Knead. When play dough is cooling, cover dough with moist paper towel. Store in airtight container or Ziploc bag.
Mix well. Store in airtight container. Serve in small cups. Disappears quickly!
Mix pudding and jello mixes, then add water. Cook until clear. Fold in fruit. Put into individual dishes or into a baked pie shell.
Stir ingredients well; pour in freezer. Freeze until firm, about 1 1/2 hours. Make a day ahead for best flavor. Ice cream will be thick like Breyers.
Beat eggs and baking powder together until stiff. Fold in graham crackers, pecans and vanilla. Spread into buttered pan. Bake at 350° for 30 minutes.
Butter a 9 x 13-inch pan. Break 1 loaf of bread into small balls and lay in pan. Mix oleo, sugar, milk, pudding and cinnamon well. Pour over bread balls. Break the other loaf into balls and spread over the mixture. Let rise until they are above the pan. Bake for 30 minutes in 350° oven.
Boil chicken. Remove skin and bones. Chop it up. Add small can of diced green chiles and cream of chicken soup. In baking dish, layer torn up tortillas, mixture and cheese. Repeat, ending with cheese. Bake 35 to 40 minutes at 350°.
Peel and cut up potatoes into 1 to 1 1/2-inch chunks. Boil until tender; drain off water. Add 1 cup or more milk for sauce. Mix flour with water to thicken milk. Add butter, salt, pepper and chopped parsley.
Cook and simmer 1 1/2 hours. Process 10 minutes when it comes to a boil.
Cream sugar and shortening. Add egg and vanilla. Beat in soda, salt, cinnamon and flour and mix well.
Place butter in an iron skillet and brown slightly. Add shredded cabbage and stir well. Cover tightly and simmer for 5 minutes. Stir again, cover and simmer for 5 minutes longer. Add pepper, salt and cream and stir well. Cover and simmer for 3 to 4 minutes. Serve.
Mix all ingredients; pour into greased 9 x 13-inch pan. Bake at 375° for 45 minutes. Serves 8 to 10.
Stir and blend the first five ingredients and place in a 1 1/2 quart dish. Top this with the margarine. Microwave on High for two minutes. Stir until smooth. Blend in chopped nuts. Pour into a wax-paper lined pan.
Heat oven to 400°. Mix wine, parsley, butter, garlic, salt, pepper and onion in saucepan. Heat. Rinse and strain snails.
Cream the cream cheese and butter or margarine until smooth. Blend in flour. Divide into 24 balls. Put one in each tin (muffin), pressing against side to line tin evenly.
Combine sugar, water and Karo in saucepan over high heat. Stir only until sugar dissolves. While syrup is cooking, beat egg whites in large mixer bowl until stiff on high speed. Be sure bowl and beaters are grease free. Cook syrup to 240°. Pour about 1/2 of syrup over egg whites, beating constantly with mixer. Return syrup to high heat and cook to 265°. Pour over mixture in bowl, beating constantly. Do not scrape syrup pan. Add vanilla and beat to mix. Remove bowl from mixer and beat with wooden spoon until candy starts to lose gloss. Stir in nuts and continue to beat until candy holds shape when dropped from spoon. Drop on waxed paper.
Place chicken in bottom of pan. Pour soup, cream cheese and sour cream over chicken. Top with mixture of 1 1/2 cups Ritz cracker crumbs and 1 stick melted margarine. Bake at 400° for 20 minutes.