HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown ground beef and onion. Cook egg noodles and drain. In a 9 x 13 baking pan, place ground beef in bottom of dish, then pour tomato sauce evenly over beef. Then add egg noodles, then creamed corn, then mushrooms and then cheese. Bake at 350° for 20 minutes or until cheese is melted and slightly browned. Serve with salad and bread. Enjoy!
Mix together egg, flour and sugar; it will be crumbly. In a deep 9-inch pie pan, grease or spray with Pam. Put pie filling of your choice in bottom of pan. Sprinkle crumbly mixture on top of this. Melt butter and drizzle on top. Bake at 375° for 30 to 35 minutes.
Scoop out tomatoes and turn upside down on paper towels. A 1/4 teaspoon measuring spoon is perfect. In small bowl, combine sour cream, peppers, onions, flour, sugar and salt. Mix well. Using a pastry bag or small spoon, fill each tomato (can be done up to 8 hours ahead) and place on foil-lined pan. Broil 2 to 3 minutes or until sour cream is bubbly. Sprinkle with cheese and broil 2 to 3 minutes longer until cheese is melted.
Mix together thoroughly. A blender works great! Chill to blend flavors. Will keep for weeks in refrigerator.
Brown onion in fat. Add green pepper and celery, chopped; cover and cook until well wilted. Pour over spaghetti which has been cooked. Place meat in skillet and brown meat. Add tomatoes and simmer 5 minutes; mix with spaghetti mixture and pour into a large casserole. Cover with tomato soup and grate cheese over the top. Bake at 350° for about 30 to 45 minutes or until cheese is bubbly.
Mix all ingredients together; let set for 20 minutes. Roll out flat. Cut in bite-size pieces. Drop in hot chicken broth.
Boil shells, drain and rinse. In food processor, chop onion, green pepper, carrot, celery and tuna. (If using water packed tuna, add a little olive oil to mixture, not much, a tablespoon or so.)
Mix sugar and butter. Add egg and flavorings. Mix thoroughly. Measure flour after sifting. Sift in flour and cream of tartar. Chill 2 to 3 hours. Roll out and cut into shapes. Bake for 6 to 8 minutes on greased cookie sheet in a 350° oven.
Add sugar to beaten eggs. Beat until mixture is stiff. Add remaining ingredients. Add enough milk to fill freezer. Freeze according to ice cream freezer directions.
Cream together cheeses, add onion and some pecans. Chill, form into ball and press remaining pecan pieces onto ball.
Cook vegetables in boiling water until tender; do not drain. Melt butter. Add flour; cook about 2 minutes. Add milk and broth. Cook until thick. Add cheese; stir to melt. Add vegetables in water. Stir until smooth.
Mix all ingredients, except apple, together with electric mixer until smooth. Add apple; beat a few seconds more. Pour batter into Pam sprayed 8-inch square pan. Bake at 350° for 25 minutes. Cool; cut into 24 bars. Recipe equals: 2 protein units, 3 dairy units, 2 grain and 1 fruit unit.
In a large 3 1/2 to 4-quart casserole, melt margarine. Add all ingredients and mix well. Bake, uncovered, at 325° for 45 minutes. Serves 6 to 8.
Place hamburger over bottom of baking dish or pan. Sprinkle chopped onion over meat. Pour cans of soup over hamburger, then the drained peas. Place Tater Tots (frozen) over the top. Bake for 1 hour, or until done, at 350°.
Mix cake according to directions and cook in rectangular pan. While still hot, punch holes in cake and pour milk all over top. When cool, spread Cool Whip on top and sprinkle with coconut.
In a heavy Dutch oven, melt the bacon grease. Add smoked sausage pieces, onion, bell pepper, celery and garlic. Cook until vegetables wilt. Add chicken broth, bay leaf, thyme, allspice, parsley, poultry seasoning, red pepper, salt and pepper to taste. Simmer the mixture for 30 minutes. Add 2 cans of cream of chicken soup and cooked rice. Toss mixture until rice is hot. Add the 2 cans of chicken breast. This can be placed on top of rice mixture or mixed into rice. Cover and place in a 350° oven for 20 minutes or until liquid is absorbed. Serves 10 to 12.
Mix molasses and boiling water; add baking soda. Then mix flour, oil or shortening, salt and brown sugar. Mix until crumbly. Take out 1 3/4 cups for top of cake. Then mix remaining crumbs with liquid. Pour into ungreased cake pan. Sprinkle 1 3/4 cups on top.
Unfold pie crusts; cut out with 2 1/2 inch cutters. Place cut-outs on ungreased cookie sheet; prick each several times with fork. Bake at 425° for 8 to 10 minutes or until golden brown; cool. Combine cream cheese, milk, onion salt and Worcestershire sauce, mixing until blended. Spread on cut-outs. Top with remaining ingredients, as desired. Makes 2 dozen.
Brown meat lightly in oil. Add remaining ingredients, except rice. Cover and cook over low heat for 30 minutes. Add rice and cook 15 minutes longer or until rice is tender. Yields 4 servings.
Pour scalded milk over sugar, salt and oleo. Cool until lukewarm. Add the well beaten eggs, then add ground cardamon. Sprinkle the yeast over the warm water and sugar. Allow yeast to dissolve for 5 minutes in warm water and sugar. Add yeast to cool milk mixture. Sift flour, 2 cups at a time, and add to yeast/milk mixture. Knead dough on floured board until dough forms a ball. Cut 3 loaves and press into 3 bread pans or 3 pie pans. Let dough rise again until double (1 to 2 hours). Bake at 350° for 35 to 40 minutes on center rack of oven. Brush melted butter on top of bread and sprinkle top with sugar.
Prepare Rice-A-Roni as directed. Place rice in a 9 x 13-inch Pyrex dish. Layer cooked chicken (removed from bone) and cooked broccoli. Mix 2 soups and broth together. Pour over broccoli. Layer cheese slices on top. Bake at 350° for about 20 minutes. Add onion rings and bake another 5 minutes. Do not cover while baking.
Cut up Hershey bar into small pieces. Mix Hershey bar, chocolate chips, and marshmallow creme together and set aside. Mix sugar, milk, and butter. Bring to boil and boil for two minutes. Pour sugar mixture over chocolate mixture and stir until all chocolate is melted. Add chopped nuts if desired.
Grease 7 x 11-inch flat casserole. Spread 1/2 prepared stuffing mix in casserole. Cover with chicken chunks. Mix together celery, onion, mayo and lemon pepper; spoon over chicken. Cover with water chestnut slices. Cover with remainder of stuffing mix. Beat eggs with fork; add milk. Pour over casserole. Cover with foil and refrigerate overnight. Before baking, spoon the undiluted mushroom soup over all. Bake at 350° for 45 minutes. Spread with grated Cheddar cheese and return to oven 15 minutes. Cut in squares to serve.
Remove all fat from roast and place in freezer until semi-frozen. Slice roast into thin strips, approximately 3/8 to 1/4-inch. Mix remaining ingredients to make marinade for beef. Marinate the beef slices in marinade for at least eight hours or overnight in a glass container in the refrigerator. Be sure container has cover. Stir beef several times to ensure all slices are saturated while marinating. Drain in colander and place beef slices on dehydrator trays. Do not overlap and turn slices at least once while drying. Dry at 145° for 6 to 9 hours. It is ready when it bends like a green willow without breaking. Long term storage should be in the refrigerator.
Boil squash that has been cut into pieces until tender. Drain well. Mix ingredients. Place in buttered casserole. Cover with stuffing and bake until bubbly at 350°.
Heat oven to 425°. Melt margarine in long baking dish. Mix baking mix, paprika, salt and pepper; coat chicken. Place skin side down in dish. (Can also use skinned chicken.) Bake for 35 minutes. Turn. Bake about 15 minutes or until done.
Mix all ingredients. Bake 1 hour at 350° in greased tube pan.
In a 13 x 9-inch glass pan, dump pineapple, then cherries and last cake mix (dry). With the cube of butter, slice and cover top of dry cake mix. Bake at 350° for 1 hour.
Bake 1 hour at 350° in tube pan. While hot, pour glaze over cake.
Arrange chicken breasts in single layer in large baking pan Place tomatoes, mushrooms and bay leaves on top of chicken. Combine other ingredients and pour over chicken. Bake, uncovered, at 350° for 1 hour. Serves 8.
Stir thoroughly the first 4 ingredients. Cream shortening and sugar until light and fluffy. Add eggs and peeling; beat well. Combine bananas and milk; add to creamed mixture alternately with flour mixture, beating just until smooth after each addition. Stir in nuts. Turn into greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 45 to 50 minutes. Makes 1 loaf.
Purchase rolled oats, rye flakes and wheat flakes in bulk. Mix together and store in airtight container.
Preheat oven to 350°. In large bowl, combine macaroni, meat, soup, milk and sour cream; mix well. Pour into greased baking dish. Arrange broccoli on top. Cover and bake 30 to 35 minutes. Uncover and top with cheese; bake 5 minutes longer. Makes 6 servings.
Preheat the oven to 350°. Season the pork tenderloins with seasoning salt, and place them in a 9 x 13 inch baking dish or small roasting pan. Pour apple juice over the pork, and cover the dish with a lid or aluminum foil.
Remove stems from huckleberries and crush. Measure 5 cups crushed huckleberries. Add water. Measure sugar into dry bowl. Mix 1/4 cup sugar from measured sugar and mix with pectin in small bowl. Stir sugar mixture into fruit. Add margarine to reduce foaming. Bring to full rolling boil, stirring constantly. Stir in remaining sugar. Bring to boil and boil 1 minute, stirring constantly. Remove from heat. Skim and pour into prepared jars and seal.
Mix and pour into a hot, oiled, 10-inch cast-iron skillet and bake at 350° for 1 hour (approximately).
Brown vermicelli and rice in butter (noodles first). Heat chicken broth, salt, bouillon and parsley in saucepan. After rice browns, put in casserole dish and pour broth over and add mushrooms. Bake for 20 minutes, covered, at 350°. After baking, rest 15 minutes in oven.
Cream sugar and shortening. Add eggs to creamed mixture and mix well. Mash bananas and add to mixture. Gradually add flour. Add raisins and nuts. Bake 1 hour at 350°.
Mix all ingredients in a large bowl. Shape into a loaf. Bake at 350° for 40 to 45 minutes.
Mix the first 4 ingredients together in large bowl. Leave out cocoa if you prefer. In another pan mix together the sugar, milk and oleo. Bring this to a rolling boil, then add vanilla. Take from fire and add to first mixture. Drop by spoonfuls on wax paper. If not thick enough add more oatmeal. Put in refrigerator for several hours to set.
Brown meat, onion and garlic, if desired. Place in a 1 1/2 or 2-quart pan. Top with Tater Tots. Mix milk and soup; pour over all. Sprinkle cheese on top and bake at 350° for about 30 to 35 minutes. Serves 6. Sure is good.
Combine first 8 ingredients. Simmer for 30 minutes. Stir once in a while. Add potato (cooked and mashed). Add cracker crumbs. Put in a pie shell and cover with a top crust. Bake at 400° for 35 minutes.
Add powdered sugar to whipped egg white. If too runny, add more powdered sugar. If too thick, add a few drops of water. Add desired food coloring. Frost cookies. Let stand to set up. Store in airtight container.
Combine all ingredients and turn into greased loaf pan. Bake at 350° for 60 minutes.
Pop the popcorn and place in a large brown grocery bag. In a large glass bowl, combine brown sugar, margarine, syrup and salt. Microwave on High for 2 minutes. Stir. Microwave on High 2 more minutes. Add baking powder and stir. Pour caramel mixture over corn. Fold down top of bag and shake vigorously. Microwave on High 1 1/2 minutes. Shake. Microwave on High 45 seconds. Shake. Microwave on High 30 seconds. Shake. Spread on cookie sheet and cool.
Mix ingredients in large bowl. Stir well. Place in covered container. Will keep in refrigerator 6 weeks. Use as needed. Bake at 400° for 12 to 15 minutes in well-greased muffin tin.
Cream butter or margarine and sugar together. Add eggs and beat. Sift the next 7 ingredients and add. Add apples and nuts. Bake 45 minutes at 350° in dripper. Serve hot with Pudding Sauce.
In mixing bowl, add oil and water. Add eggs 1 at a time; beat well after each egg. Mix in butter extract and vanilla. Beat 8 minutes. Pour 1/2 batter in 10-inch Bundt cake pan (greased and floured). Sprinkle filling over batter. Add rest of batter.
Combine first 6 ingredients; brush top with egg. Put in ungreased cookie sheet and bake in a 375° oven for 25 minutes.
Sift together flour, soda and salt. Pour in bowl the remaining ingredients and beat 2 minutes. Add flour mixture and blend. Roll out on a floured board 1/4-inch thick. Cut out in various shapes. Place on a greased cookie sheet. Bake at 375° for 10 to 12 minutes.
Peel and devein shrimp; set aside. Coat a Dutch oven with cooking spray; add oil and place over medium-high heat. Add onion, celery, red pepper and garlic. Cook. Add flour. Stir and cook 1 minute. Gradually stir in chicken broth, water, potatoes, carrots, white pepper, thyme and bay leaves. Bring to boil; reduce heat and simmer 20 minutes. Stir often. Stir in remaining ingredients and cook 5 minutes or until seafood is done. Makes 10 servings. Freezes very well.
Combine blueberries, sugar, flour, salt and lemon juice. Fill pastry-lined pan. Dot with butter and add top crust. Bake at 450° for 10 minutes; then at 350° for about 40 minutes. Recipe can be doubled.
Cream oleo, sugar and egg together. Add flour, baking soda, salt, bananas, vanilla flavoring (add quickly) and buttermilk. Put in greased loaf pan. Cook at 325° for 40 minutes.
Mix butter and sugar. Beat in eggs. Add cream and vanilla. Mix well. Add dry ingredients and add to mixture. Stir in raisins, nuts and oatmeal. Drop by teaspoons on greased cookie sheet. Bake 8 to 10 minutes at 325°. Makes a flat, crisp cookie.
Cook rice, drain and cool. Mix Jell-O and water together; cool. Mix all ingredients together. Pour into deep bowl and chill until firm.
Crumble flour and butter with fingers. Add raisins and rest of dry ingredients. Mix egg and milk in separate bowl and whisk together. Pour into dry ingredients and mix together. Bake at 375° for 1 hour in 9-inch pie pan. When done, brush with melted butter and sprinkle with sugar.
Combine ground beef and bacon over low heat until brown. Drain. Add remaining ingredients (draining part of the liquid off beans). Bake at 350° for 1 hour or can be put in crock-pot for several hours.
Mix all dry ingredients and milk together well. Make small balls and place in shallow pan. Cover with soup and water. Bake in slow oven at 300° to 325° for 2 hours.
Boil potatoes until soft; cut into chunks. Mix with onion, mayo and Velveeta cheese. Grease 9 x 12 dish. Add potato mixture. Top with sliced green olives and crumbled bacon. Bake, uncovered, at 350° for 30 minutes.
Microwave butter and cocoa in a 2 1/2-quart glass casserole on High 2 minutes. Stir in sugar. Add eggs and beat well. Blend in flour, salt, vanilla and nuts. Pour batter into a 12 x 8-inch glass baking dish. Microwave on High 10 to 14 minutes. Rotate dish 1/4 turn after 5 minutes. Leave cake in pan. Spread mini-marshmallows over warm cake. Top with icing.
For the first layer, melt margarine and mix with graham cracker crumbs. Spread evenly in dish and chill for an hour in the refrigerator. Mix cream cheese, milk, and confectioners sugar. Spread evenly over first layer. Sprinkle chopped nuts evenly over cream cheese layer. Allow 1 hour to chill in refrigerator. Spread blueberry filling over nuts and chill for approximately 1 hour.
Heat pineapple and mix in Jell-O. Cool. Add buttermilk, Cool Whip and nuts. Refrigerate until ready to serve.
Cook sugar, Karo and water together to soft ball stage. Pour gradually over beaten egg whites. Beat constantly until mixture holds a peak. Spread on cake; sprinkle with coconut.
Combine all ingredients. Beat at medium speed for 2 minutes. Pour into greased and floured 10-inch tube pan. Bake at 350° for 50 to 55 minutes or until cake springs back. Cool in pan for 15 minutes. Remove and complete cooling on a rack. Sift powdered sugar on top.
Combine oatmeal or cracker crumbs and eggs together. Add tomato paste and remaining ingredients. Shape into loaf. Bake at 350° for 45 minutes to 1 hour.
Reserve a small amount to sprinkle on top. Pat crust in greased 9 x 13 x 2-inch pan and brown lightly in oven. Cool.
Preheat oven to 350°. Heavily grease a 17 1/2 x 12-inch baking dish.
Put 1/3 cup cooking oil in frying pan. Turn on medium. Take chicken; flour it, put it in ice water and flour it again. Fry it until golden brown.
Combine sugar, corn syrup, salt and milk in saucepan. Bring to boil and cook, without stirring until 236° on candy thermometer or is a soft ball stage. Remove from heat and let stand until lukewarm (110°). Add vanilla and pecans and beat with spoon until mixture begins to thicken and loses its gloss. Drop from tablespoon onto wax paper. Let stand until firm. Store in airtight container.
Brown sausage and onion in skillet, drain. Pour over cream cheese in bowl. Mix until cream cheese is blended. Add rotel tomatoes and mix well. Spread tortillas with a thin layer of refried beans. Place 1/4 cup meat mixture in center with a pinch of cheese and roll up. Place in greased casserole dish. Top with cheese. Bake at 350 degrees for about 20 minutes or until cheese is melted.
Mix all together and bake in a greased casserole for 45 minutes at 350°.
Mix together sugar, cinnamon, ginger, salt, eggs and nutmeg. Add rich milk or evaporated milk. Lastly, add pumpkin. Pour into a pastry shell. Bake at 450° for 15 minutes, then bake at 325° for 35 minutes or until knife comes out clean.
Prepare a pastry for a single 9-inch pie. Place the hazelnuts in a 8 or 9-inch wide pan. Bake in a 350° oven until nuts are lightly browned under the skins (15 to 20 minutes). Pour into a towel, rub lightly with towel to remove as much of the brown skins as possible. Lift the nuts from the towel; discard the skins.
Put ground beef in skillet and cook until almost brown. Add all the rest in layers and cook in oven until done.
Drain beans well at least 1 hour. Heat vinegar and sugar until melted, then cool. Add to beans, bell pepper, onion and pimiento. After vinegar and sugar has cooled, add salad oil and pour over vegetables. Let it sit in refrigerator overnight.
Make Italian dressing with red wine vinegar. Salad seasoning can also be McCormick, but Gordons is less expensive, or Salad Elegance from Penzey's. Mix together and refrigerate overnight.
Soak deer meat in cold water until all blood is drained. Pat dry. Sprinkle with Nature's Seasons and soak in buttermilk. Cover with flour. Deep fry until golden brown. Fry Granddaddy is perfect for cooking this dish.
Pour molasses and hot water into big mixing bowl. Add shortening, sugar and beaten egg to molasses mixture. Beat well. Add dry ingredients, a little at a time, mixing well. Bake in greased pans, 9 x 11-inches or 2 round pans at 375° until done, usually 30 to 35 minutes. Serve warm with whipped topping or ice cream.
Mix margarine, chicken broth and Pepperidge Farm dressing all together. Put half in 13 x 9-inch pan. Next combine sour cream and chicken soup and pour over chicken. Last put the rest of the dressing over that and bake at 350° for 30 minutes.
Spread 9 x 13-inch pan with Pam. Open out rolls and spread in pan. Pinch perforated edges together. Mix cream cheese, sugar, vanilla and egg yolk. Spread on rolls. May need to microwave cream cheese 30 seconds or so. Take second can of rolls and put over cream cheese mixture.	Pinch edges together. Brush top with egg white.	Bake at 350° for 20 minutes or until golden brown. Cut into squares when cool.
Scrub potatoes well. Cut diagonally with skin on in 1 1/2 inch slices. Spread in greased 13 x 9 x 2-inch baking pan. Sprinkle with salt; brush with butter. Bake uncovered at 400° for 30 minutes or until tender. Remove from oven and top with cheese slices. Return to oven about 5 minutes or until cheese is melted.
Combine and put on top of meat loaf before baking. This may also be put on top of the meat loaf when it is partly baked.
Combine first 5 ingredients. Combine mayonnaise, mustard and cinnamon. Mix and chill. Fill each pocket with 1/2 cup.
Cook the first 3 ingredients until ball forms when dropped in cold water. Add the butter. Add either pecans or coconut or both. Pour into greased 8 x 8-inch pan.
Take a piece of bread and spread peanut butter on it. Pour honey on the peanut butter and put the next piece of bread on it. Warm it up in the microwave for 30 seconds and enjoy.
Preheat oven to 350°. Brown sausage in pan, drain. Mix eggs, half and half, salt, and pepper together. Layer in glass dish bread, then sausage, and then cheese.	Pour egg mixture over all. Stand covered in refrigerator overnight. Cook 45 minutes. Remove, let stand for 5 minutes.
Combine dry ingredients with butter and cheese. Form into balls and freeze. When ready to serve, take as many as needed from the freezer. Bake at 350° for 10 to 15 minutes. Great for ready to eat snacks!
Mix cream cheese with Blue cheese and add egg. Count number of asparagus spears in can and then count out the same number of slices of bread. Trim crusts from bread and roll slices as thin as possible. Spread each slice of bread with cheese and egg mixture. Place asparagus spears on each bread slice and roll up. Cut each rolled slice into thirds.
Brown sausage until crumbly; drain. Add onion and celery. Cook slowly for 20 minutes. Add soup, water and rice; mix well. Pour into 8-inch casserole. Cover and bake 1 hour at 350°.
In 2-quart pitcher, combine cranberry juice, grapefruit juice, vodka, lime juice and sugar. Stir until sugar is dissolved. Add wine. Stir briefly. Garnish with lime slices. Makes 16 (1/2 cup) servings.
Heat oven to 375°. Roll dough 1/4-inch thick on generously floured surface. Cut with round cookie cutter with hole in center. Place on greased cookie sheet and bake 10 to 12 minutes. Cool 2 minutes and remove from cookie sheet. Frost with Vanilla Glaze.
Put caramels and milk in top of double boiler (or use microwave). Let melt and then set aside. Dissolve gelatine in the water. Whip cream and add to gelatine. Fold into caramel mixture. Pour into graham cracker pie crust and trim with pecans.
Mix all ingredients together. Put in baking dish and sprinkle potato chips on top. Bake at 350° for 45 minutes or 1 hour.
In a saucepan, cook the first 5 ingredients. Add the egg yolks and cook for a few minutes more. Add margarine and vanilla. Pour into baked pie shell. Prepare meringue using the egg whites and sugar. Brown lightly under broiler.
Mix all ingredients and pour into unbaked pie shell. Cook at 325° for 30 to 35 minutes.
Brown celery and onion in butter until tender. Add flour, then chicken stock. Add cream and do not let come to boil. Add chopped chicken, pimiento and peas and serve over Egg Bread.
Bake at 250° for 2 hours. Stir occasionally with wooden spoon. Keep in sealed container.
Mix all together and sprinkle over toast. Sprinkle with 4 teaspoons sugar and 1 teaspoon cinnamon. Bake at 350° for 30 minutes or until knife comes out clean.
Dissolve jello in 2 cups hot water. Add mashed cheese and marshmallows while hot. Add 1 1/2 cups cold water. Chill until slightly congealed. Then stir in pineapple and whipped cream. Pour in 9 x 12-inch pan and sprinkle with chopped nuts.
Cook raisins with small amount of water until all liquid is gone. Blend or mash up. Combine all ingredients and bake in greased and floured 10-inch tube pan. Bake at 350° for 1 to 1 1/4 hours or until tester comes out clean.
Combine and blend ingredients. Mix well. Fill ungreased small muffin tins to the top with batter. Bake at 350° for 25 minutes.
Drain kraut and pimentos. Save juice from pimentos. Mix ingredients with juice from pimentos. Place in refrigerator overnight. Stir well before serving.
Mix stuffing with melted margarine. Cover bottom of baking dish with layer of stuffing, chicken, soup and broth, then repeat, ending with stuffing. Cook 45 minutes in 350° oven or until bubbly hot and slightly brown.
Heat oven to 350°. Line bottoms of 3 (9-inch) round cake pans with wax paper.